* Exported from MasterCook * Finnish Rye Bread Recipe By :Whole Grain Breads by Beatrice Ojakangas Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sampler Loaf: 2/3 cups Water 1 Tsp Packed Brown Sugar 2 Tsp Butter -- Or Oil 1 Tsp Salt 1 1/2 cups Dark Rye Flour 1 1/2 cups Bread Flour 1 Tsp Rapid-Rise Yeast -- Or Active Dry Yeast This is the simple rye flour bread I grew up with on a farm in northern Minnesota. My mother baked more than twenty loaves of it twice a week! Regular Loaf 1 C water 2 teaspoons packed brown sugar 1 Tablespoons butter or oil 1 1/2 teaspoons salt 3/4 cup dark rye flour 2 1/4 cups bread flour 1 1/2 teaspoons rapid-rising or active dry yeast Large Loaf 1 1/3 C water 1 Tablespoon packed brown sugar 1 1/2 Tablespoons butter or oil 2 teaspoons salt 1 C dark rye flour 3 C bread flour 2 teaspoons rapid-rising or active dry yeast TO MIX THE DOUGH BY HAND Heat the water until warm, between 105F and 115F pour it into a large, warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in the brown sugar, butter, salt, and rye flour. Beat well. Slowly add half of the bread flour, and beat until a smooth dough forms. Cover, and let stand 15 minutes Turn the dough out onto a very lightly floured board, and knead, adding the remaining flour as necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour. TO MIX THE DOUGH WITH A HEAVY-DUTY MIXER Heat the water until warm, between 105F and 115F pour it into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the brown sugar, butter, salt, and rye flour. Beat well. Slowly add half of the bread flour, and beat until a soft dough forms. Cover, and let stand 15 minutes. Knead the dough in the mixer with the dough book, on medium to high speed, adding the remaining flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl, and let the dough rise until doubled, about 1 hour. TO MIX THE DOUGH IN THE FOOD PROCESSOR Place the plastic dough blade into the work bowl. Heat the water until very warm, between 120F and 130F set aside. place the remaining ingredients into the work bowl. Turn the processor on, and slowly pour the water through the feed tube, processing until the dough is smooth and pulls away from the sides of the bowl. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 tablespoon of water at a time, and process until the dough is smooth yet soft to the touch. Cover the work bowl, and let the dough rise until doubled, about 1 hour. Or remove the dough to a lightly, greased bowl, cover, and let rise until doubled, about 1 hour. TO MIX THE DOUGH IN THE BREAD MACHINE Pour the water (at room temperature) into the pan. Add the remaining ingredients, in the order listed. Make an indentation in the dry ingredients and add the yeast. Select Dough, and press Start. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake. TO MIX AND BAKE THE BREAD IN THE BREAD MACHINE Pour the water (at room temperature) into the pan. Add the remaining ingredients, in the order listed. Make an indentation in the dry ingredients and add the yeast. Select the Basic or Whole Wheat cycle, set the crust on Medium, and press Start. During the mixing cycle, if the dough is wet and sticky, add more flour 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. TO SHAPE AND BAKE IN THE OVEN Lightly grease an 8- or 9-inch round cake pan or a rimless baking sheet. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 375F Bake 35 to 40 minutes, until the loaf is golden and a wooden skewer inserted into the loaf comes out clean and dry. Brush the top of the loaf while it's still hot with melted butter, if desired. Remove from the pan and cool on a wire rack. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Jeff and I were very fortunate to meet Beatrice Ojakangas at IACP conference last week in Phoenix. She is a very gifted bread maker and author. Beatrice was part of a Master Class bread panel that we attended. She has chosen to join us on list and offer her expertise. * Exported from MasterCook * Firm Starter For Sourdough Recipe By :Kurtis Baguley Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 Oz Bread Flour -- (1 C) 8 Oz Barm -- (1 C) Water As Needed, Not Too Warm Yields 12.5 oz of firm starter. Hand method: 1) Stir together the barm and flour in a mixing bowl until it forms a ball. 2) Turn dough onto a lightly floured surface and kneed for about 4 minutes or until all the flour is incorporated and you have a smooth, sticky dough. 3) Place the dough, covered, in a clean, non-reactive bowl and allow to ferment at room temperature for about 4 hours. The dough should show definite signs of rising. Allow it to rise about 50% and then refrigerate it, well covered, overnight. Mixer method: 1) Combine barm and flour in a mixing bowl and mix on low speed with a dough hook until it forms a ball. Add a few drops of water if necessary to make it come together. The dough should clean the bowl while the mixer is on, and the dough ball should sag off the hook when the mixer is turned off. 2) Mix on high speed for two to three minutes, until the dough appears smooth and homogeneous. 3) Place the dough, covered, in a clean, non-reactive bowl and allow to ferment at room temperature for about 4 hours. The dough should show definite signs of rising. Allow it to rise about 50% and then refrigerate it, well covered, overnight. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Recently we attended a class "San Francisco Sourdough vs. the French Levain", given by Chef Kurtis Baguley. It was an incredible class!! He has graciously given permission for us to post the recipes from the class. If you ever have the opportunity to take a class from Kurtis, don't pass up the chance. Here are the recipes for the San Francisco sourdough and the barm and firm starter. The recipe for the French levain will follow next week. Since the barm will take you a week to make, you don't really need either of the bread recipes until then, but here is one anyway. * Exported from MasterCook * Flatbreads From Many Lands Recipe By :Seattle Times, CeCe Sullivan Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** by CeCe Sullivan Seattle Times home economist Flatbreads come from every corner of the world, with variations as diverse as the cultures from which they originate. Their increased availability and our exposure to them has transformed the American sandwich. No longer are our choices limited to wheat, rye, sourdough and soggy. Stuffed flatbreads are actually better when made a couple hours ahead and wrapped tightly. As the zesty flavors of the fillings are absorbed, the breads soften but still hold their shapes. Tortillas: These thin round flatbreads from Mexico are made with unleavened wheat flour or cornmeal dough. Use the round burrito-sized flour tortillas for stuffing and wrapping because they roll easily into self-contained packages. Although it's not necessary to heat the tortillas before using, it does bring out their flavor and makes them more pliable. You can put each tortilla into a hot dry skillet for about 7 seconds on each side. Or stack the tortillas between two damp paper towels and microwave for about 10 seconds per tortilla. Wrap the tortillas in a clean kitchen towel after heating to keep them pliable. Pita bread: The traditional pocket bread from eastern Mediterranean countries. When the dough puffs during baking, then deflates when cooled, a pocket is formed. Check the expiration date on the package as this bread dries out quickly. Store in the refrigerator, or freeze for later use. It's not necessary to heat pitas before stuffing. To fill, cut a thin strip from the top of the pita, or cut in halves. Lavash: This flatbread has its origins in Armenia. It's pliable enough to roll without heating first. Store in the refrigerator if using within a day or so, but freeze for longer storage. If it does dry out, heat in a microwave for 5 seconds to soften. To fill, lay the fillings in a thick horizontal strip about a third of the way up, then roll. Or scatter the fillings over the bread, leaving about a half-inch around the edge and roll. Focaccia: The thin, chewy bread of Italy can be found flavored with herbs, olives, sun-dried tomatoes and caramelized onions. The plain brown-and-serve focaccia are a little thicker, and are a good choice for vinaigrette-dressed fillings that can soak into the bread. Copyright (c) 1999 Seattle Times Company http://www.seattletimes.com/news/lifestyles/html98/stuf_19990630.html From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia Italian Flatbread, On The Grill Recipe By :BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 1 cup water -- (100 to 115 F.) 1 tablespoon honey 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons semolina or corn meal 1 cup unbleached all purpose flour 2 cups unbleached bread flour olive oil or cooking spray to grease Place water, yeast, honey, olive oil, semolina (or corn meal) and bread flour in a large bowl or electric mixing bowl with a dough hook. Stir to blend and let rest a moment of two. Stir in salt, than remaining all-purpose flour to make a soft dough. Knead with dough hook or by hand to form a soft, but not-too sticky dough (8-12 minutes). Remove from bowl, lightly oil or spray top of dough and allow to rest, covered with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for another 15 minutes. Otherwise, you may refrigerate the dough in an oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking sheet lightly with semolina or cornmeal. Dimple top of dough with fingertips. Drizzle with olive oil, dust with salt and coarse black pepper and shavings of fresh garlic or sauteed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close cover. Allow bread to "set up" a couple minutes. Reduce heat to "Low". With a metal spatula, ease bread directly onto grill. Bake until done (another 5-8 minutes). If at any time, the bread seems to be cooking too quickly, reduce heat. If you want this dough ready for supper and are out all day, use only 1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine) and allow for a long rise throughout the day. This recipe is a good way to begin breads-on-the-grill baking. Recipe from http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Herb Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons active dry yeast 2 tablespoons white sugar 1 teaspoon salt 3 1/2 cups all purpose flour -- (3 1/2 to 4) 1 cup milk 1 tablespoon vinegar 1/4 cup water 1/4 cup butter or margarine 1/2 cup minced onion 1 clove garlic -- minced 1/2 teaspoon salt 1 tablespoon minced parsley 2 tablespoons butter or margarine In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and Knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume. Punch down dough and roll into a rectangle shape about 16x8 inches. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. Place the bread seam side down onto a greased cookie sheet! From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Apple Bread, Gluten Free Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 3 1/2 tsp. xanthan gum 1/2 tsp. salt 1/4 tsp. cinnamon -- (1/4 to 1/2) 1 1/3 cups instant nonfat dry milk powder 1 cup raisins -- dark or light 1 package dry yeast 1/4 cup sugar 2 tablespoons. brown sugar Wet Ingredients: 2 large eggs -- beaten 1 1/2 cups warm water 1 cup fresh apples -- finely diced 1/4 cup sugar 1/4 cup margarine -- melted Mix 1/4 cup of the 1/2 cup sugar with the diced apples and allow to sit for about 20 - 30 minutes, stirring occasionally. The apples and the sugar will make a syrup. This mixtures now becomes part of the wet ingredients. Mix all dry ingredients together. Mix all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. Note: If your machine has a designated time to add nuts and fruits, add raisins at that time. Note: The apples seem to work well, if dices are about the size of raisins. Slices of apples seem to stick to the sides of the baking container as they are kneaded. They don't incorporate into the dough. When baking the slices, they seem to all be on the edge of the bread and burn rapidly. Dicing seems to be the trick here. Use the fruit bread setting. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Friendship Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Remainder of Amish Batter -- see recipe 2/3 cups. oil 3 eggs 2 cups. flour 1 cups. sugar 1 teaspoons. cinnamon 1/2 teaspoons. salt 1/2 teaspoons. baking soda 1 1/4 teaspoons. baking powder 1 teaspoons. vanilla canned fruit or 2 cups. diced apples or raisins Mix. Pour in 2 greased loaf pans. Bake at 350F for 50-60 minutes. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit And Nut Bread, Gluten Free (Stollen) Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Nut & Seed Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1 1/3 cups instant nonfat dry milk powder 3 1/2 tsp. xanthan gum 1 cup mixed dried fruit -- cut into raisin size pieces 1/2 cup nuts chopped 1 package dry yeast 1/2 cup sugar Wet Ingredients: 2 large eggs -- beaten 1 3/4 cups warm water 1/4 cup margarine -- melted Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Gardener's Treat Bread Recipe By :BH&G page 236 - photo page 220 Serving Size : 16 Preparation Time :0:40 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour -- up to 4 1/2 1 package active dry yeast 1 cup milk 3 tablespoons sugar 2 tablespoons butter or margarine 1/2 teaspoon salt 2 eggs -- beaten 1 cup Asiago Cheese -- shredded OR Parmesan cheese 2 tablespoons fresh chives -- snipped 1 egg white -- beaten 1 tablespoon water 1 whole green onion 1 white-part leek -- thinly sliced fresh chives Italian parsley sprigs 1 tablespoon olive oil In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 to 130 degrees) and margarine almost melts. Add milk mixture to dry mixture along with the two eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in cheese, snipped chives, and as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place about 1 hour or until dough is double in size. Pinch dough down. Turn dough out onto a lightly floured surface. Divide dough into 4 portions. Cover; let rest 10 minutes. Meanwhile, lightly grease 2 baking sheets. Shape dough by gently pulling each portion of the dough into a 10 x 4 1/2 inch rectangle. Place on prepared baking sheets. In a small bowl, stir together egg white and water. Brush loaves with egg white mixture. To decorate the loaves: Gently press green onion into one loaf. Arrange leek slices on a second loaf. Place several whole chives on a third loaf. Top remaining loaf with parsley sprigs. Gently brush onion, chives, leeks, and parsley with olive oil to prevent them from drying out. Cover and let rise in a warm place until dough is nearly double in size (about 45 minutes). Preheat oven to 375F. Bake for 15 to 18 minutes or until golden. (If necessary, cover loosely with foil the last 5 minutes of baking to prevent overbrowning.) Remove from baking sheets; cool on wire racks. Makes 4 loaves (16 servings) Description: "A handmade bread shimmering with fresh garden herbs." Source: "Better Homes and Gardens April 1999" Yield: "4 baguettes" Start to Finish Time: "3:15" Posted to Veg-Recipe and Bread Bakers 6/99 Typos by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : The photo of these loaves shows the fresh herbs pressed onto the top of the breads. A spring or summer treat! * Exported from MasterCook * Gingerbread, Hot Water Recipe By :Longaberger Serving Size : 9 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cups Molasses 1/2 cups Water -- Boiling 1/2 cups Sugar 1 1/2 cups Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Ginger 1/4 Tsp Salt 4 Tbsp Butter -- Melted Add water to molasses and then add dry ingredients. Add butter and beat well. Fill 8x8 pan and bake 325 for 25-35 minutes. From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herbal Bread, Gluten Free Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: Desired type of yeast -- * Desired flour mixture -- ** -- room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tablespoons. Sure-Jell 1/2 tsp. salt 2 tablespoons. sugar 1 1/2 tablespoons crushed coriander seeds 1 1/2 tablespoons crushed anise seeds Wet Ingredients: 1 1/2 cups water -- plus 2 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 1/4 cup olive oil 1 tsp. GF vinegar --- Mixture A -- ** 2 cups white rice flour 1/2 cup tapioca flour 1/2 cup corn starch --- Mixture B -- ** 3 cups Gourmet Blend flour --- Mixture C -- ** 2 cups white rice flour 1 cup brown rice flour --- Mixture D -- ** 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of the flour combinations (A-D)in the basic recipe. In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. * Exported from MasterCook * How To Prepare Tile For Baking Stones Recipe By :Charel Scheele,Old World Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** harel Scheele's "Old World Breads" ((c) 1997, Crossing Press) has a very practical solution for baking stones: giant flower pot saucers. Granted, it may not be as elegant as a custom-cut tile or a stone from some glam baking outfitter, but it is simple and effective. The saucer should be big enough so that the sides of the dough do not touch the sides of the saucer, only the bottom. A 12" diameter saucer will be big enough for any recipe using 6 cups of flour or less. He advises against using glazed clay dishes because that loses the brick oven effect. It's a golden crust thing. To prepare your saucer: 1.) wash it and let it dry thoroughly. 2.) grease the inside with vegetable shortening (it spreads and is absorbed more easily than oil). 3.) place the saucer in a cold oven and turn the oven to 250-degrees and bake for 20 minutes. 4.) then increase the temperature to 350 and bake for another 20 minutes. 5.) increase the temp. to 450 and bake for another 20 minutes. 6.) turn the oven off and let the saucer cool in the oven for 2 hours. 7.) after the saucer's cooled, scrub it with hot water -- do not use soap. Do not grease it again or it will lose its porosity. Before each baking use, put the saucer in the cold oven 10 minutes before use. Preheat the oven to 400. When it reaches 400, *carefully* remove the saucer, sprinkle it liberally with cornmeal and place your round loaf in it. Return saucer and dough to oven and bake until golden brown. Pot's all, folks (pun intended). From Neal Yonover - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hungarian Poppy Seed Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tbsp Active Dry Yeast 1/3 cups Light Brown Sugar -- Packed Zest Of 1 Lg Lemon 2 Tsp salt 5 cups All-Purpose Flour -- to 5 1/2 C, OR bread flour 1 cups milk 1/2 cups water 6 Tbsp unsalted butter 3 eggs 1 1/2 cups Raisins -- dark 1/3 cups Liqueur -- amaretto 24 Oz poppy seed filling -- *Note powdered sugar -- for dusting In a large mixing bowl with a whisk or bowl of a heavy-duty electric mixer fitted with paddle attachment, combine yeast, sugar, lemon zest, salt and 2 cups flour. In a small saucepan, combine milk, water and butter. Heat until just warm. Stir to melt butter. Let cool to 120F. Add milk and eggs to dry mixture and beat hard 1 minute, or until creamy. Add remaining flour 1/2 cup at a time to form a soft dough that just clears sides of bowl, switching to a wooden spoon if necessary if making by hand. Turn dough out onto a lightly floured work surface and knead until smooth, springy and soft, about 3 minutes, adding flour 1 tablespoon at a time as necessary to prevent sticking. Transfer to a deep, greased container, turn once to coat top and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 1/2 hours. Place raisins and Amaretto in a small bowl to soak. Drain raisins, reserving liqueur. Turn dough out onto a lightly floured work surface and divide in half. Pat or roll out each section into a 9-by-14-inch rectangle. Leaving a 1-inch border on all sides, spread each section evenly with a can of poppy seed filling. Sprinkle with half the drained raisins. Roll up from short end and pinch seams to seal. Place each roll seam-side down in a greased 9-by-5-inch loaf pan. Brush tops with a bit of reserved liqueur. Loosely cover with plastic wrap and let rise until 1 inch above rim of pans, about 40 minutes. Twenty minutes before baking, preheat oven to 350F. Bake in center of oven 40-45 minutes, until golden brown and hollow sounding when tapped with your finger. Remove from pans to cool completely on racks before slicing. Dust with powdered sugar before serving. Makes 2 loaves. *NOTE: Poppy seed filling is available in baking sections of supermarkets. Beth Hensperger of Mountain View has written four baking books. Her latest is ``Bread for All Seasons'' (Chronicle Books, $18.95). Entered into MasterCook by Reggie Dwork With permission from The Mercury News Newspaper. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Nan Bread, On The Grill Recipe By :BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 1/2 cups warm water 5 teaspoons sugar 2 tablespoons - scant - beaten egg 2 tablespoons melted butter OR vegetable oil 3/4 cup heavy or 15% cream - room temp 1/4 cup milk - room temp 2 cups bread flour 4 cups all purpose flour -- unbleached 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 3/4 teaspoons salt In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 minutes). Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms). Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand. Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes. Preheat gas grill to hottest temperature (500 F.). Place nan slabs on grill and put cover down. Bake until dough puffs up, (3 to 5 minutes). Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Dough may look scorched in areas but this is OK. Serve immediately, or cover in foil and keep warm on the warming section of the grill. Note: Most recipes for nan call for yogurt and milk, but this version is similar to ones I have enjoyed in Indian restaurants. This recipe is adapted from the one generously provided by Montreal's landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup Parmesan cheese 2 tsp. garlic powder 1 tsp. Italian seasoning 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 2 tablespoons. sugar Wet Ingredients: 2 tablespoons. margarine 3/4 cup plain yogurt 2 eggs -- room temperature, beaten 1 tsp. rice vinegar 7/8 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Italian Herb Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 2 tsp. xanthan gum 2 tsp. dill seed 1 tsp. salt 1/2 tsp. baking soda 1 tablespoons. instant minced onions 2 tablespoons. sugar Wet Ingredients: 3/4 cup ricotta cheese 2 tablespoons. margarine -- melted 2 eggs -- room temperature 1 tsp. vinegar 7/8 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Italian Herb Bread, Gluten Free #2 Recipe By :Mike Jones, Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: Desired type of yeast -- * Desired flour mixture -- ** -- room temperature 1/2 cup instant non-fat dry milk or dry milk substitute 3 tsp. guar or xanthan gum 1 tablespoons. Sure-Jell 1/2 tsp. salt 2 1/2 tablespoons sugar 3 tablespoons dried basil 3 tablespoons parmesan cheese 3 tablespoons fresh garlic Wet Ingredients: 1 1/2 cups water -- plus 2 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 1/4 cup olive oil 1 tsp. GF vinegar --- Mixture A -- ** 1 3/4 cups white rice flour 1/4 cup rice polish 1/2 cup tapioca flour 1/2 cup corn starch --- Mixture B -- ** 3 cups Gourmet Blend flour --- Mixture C -- ** 2 cups white rice flour 1 cup brown rice flour --- Mixture D -- ** 1 1/2 cups white rice flour 3/4 cup brown rice flour 3/4 cup corn starch * Use 2 tsp. Red Star Dry or 1-1/4 tsp. Red Star Quick Rise Yeast ** Use one of the flour combinations (A-D)in the basic recipe. In a bowl, soak the gelatin in water for two minutes. Set aside. Add the yeast to the machine. Add the flours, dry milk, gum, Sure-Jell, and salt to the machine. Sugar is the last dry ingredient added. Warm the water-gelatin mixture to 85 degrees in a microwave or on the stove top. Add to the machine with the remaining wet ingredients. The amount of water is based upon the degree of moisture desired in the finished loaf and type of flour used. There is no problem with overflowing of the loaf with 1 3/4 cups of water. Press start. Multi- logic settings: Kneading - 0, Rising - 20, Baking - 50. The bread can be made in the Model 100's four hour cycle. Allow to cool before slicing. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. This is a wonderful, moist sandwich bread or foundation for other breads. It comes in four variations to accommodate different tastes. It can be made lactose free by using dry milk substitute instead of non-fat dry milk. This bread does not require premixing of ingredients. Sure-Jell from Kraft Foods, is pectin. It is normally used in making home jellies. The dough can be remove from the machine and used to make hamburger buns. * Exported from MasterCook * Italian Herbed Oatmeal Focaccia Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons cornmeal 1 1/2 Cups all-purpose flour -- to 2 1/4C, divided 1 Cup Rolled Oats -- Uncooked -- quick or old-fashioned 2 Tablespoons Italian seasoning -- divided 2 1/4 Teaspoons yeast -- (1 1/4 oz pkg) 2 Teaspoons granulated sugar 1 1/2 Teaspoons garlic salt -- divided 1 Cup water 1/4 Cup olive oil -- plus 2 Tablespoons olive oil -- divided 4 Sun-Dried Tomatoes, Oil-Packed -- to 6, drain, chop 1/4 Cup shredded Parmesan cheese Lightly spray a 13-by-9-inch baking pan with non-stick cooking spray; dust with cornmeal. In a large bowl, combine 1 cup flour, oats, 1 tablespoon Italian seasoning, yeast, sugar and 1 teaspoon garlic salt; mix well. In small saucepan, heat water and 1/4 cup olive oil until very warm (120-130 degrees); stir into flour mixture. Gradually stir in enough remaining flour to make soft dough. Turn dough out onto lightly floured surface. Knead 8-10 minutes or until smooth and elastic. Cover and allow to rest 10 minutes. Pat dough into prepared pan, pressing dough out to edges of pan. Using fingertips, poke indentations all over surface of dough; brush with remaining 2 tablespoons oil. Sprinkle with remaining 1 tablespoon Italian seasoning and 1/2 teaspoon garlic salt. Arrange dried tomatoes across top; sprinkle with cheese. Cover; let rise in warm place until doubled, about 30 minutes. Heat oven to 400 degrees. Bake 25-30 minutes or until golden brown. Cut into strips or squares. Serve warm. Makes 12 servings. Per serving: 190 calories, 8g fat, 1.5g saturated fat, no cholesterol, 25g carbohydrate, 190mg sodium, 5g protein. Published 1/24/96 in the San Jose Mercury News. Copied with permission. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Julekage, Gluten Free Recipe By :GIG: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads International Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups white flour 1 cup brown rice flour 3 1/2 tsp. xanthan gum 1 1/3 cups nonfat dry milk 1/2 cup -- plus 2 tbs. sugar 1 1/2 tsp. salt 1 1/2 tsp. ground cinnamon 1 cup dried mixed fruit Wet Ingredients: 2 large eggs -- beaten 1/4 cup margarine -- melted 1 3/4 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Kamut And Spelt Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp yeast 2 cups kamut flour 1 cups spelt flour 1/2 tsp salt 1 1/2 tablespoons vegetable oil 1 1/4 cups water 3 tablespoons honey 3 tablespoons sesame seeds -- (optional -- add these at the beep) BTW, my friend who doesn't eat wheat flour (she's on some strange diet, not allergic to gluten) says WHITE spelt flour is darned close to white wheat flour and she has successfully substituted it one-for-one in some recipes for wheat flour, and without adding anything else to bind the recipe. She says white spelt is not to be confused with organic (brown) spelt (I've never seen it so I'm not sure what she means by this) and is available from specialty stores. She gets hers at a health food store, and it is made by Bob's Red Mill. Now, I have a recipe request. When she went on this strange diet, she gave me all of her other flours, including two pounds of some incredibly beautiful stone-ground whole wheat that she bought at Smoky Mountain Nat'l Park (I think that's what it's called) where it is ground in an old fashioned mill as a demonstration for visitors of what life was like for the original settlers. There are a few other nice flours, including oat flour and stone-ground cornmeal. I'm looking for LOTS of recipes for multi-grain breads... (I hope I can eat it all before these flours go rancid!) From ptj - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Stuffed Bread, On The Grill Recipe By :BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe for French Country Bread OR a 2lb loaf frozen white bread dough (defrost frozen dough) **FILLING** 1/4 cup flat leaf parsley -- finely minced 1/4 cup minced onions and/or scallions 3/4 cup sun dried tomatoes -- minced (about 8 pumped halves) 3 medium garlic cloves -- finely minced 1 cup chopped black olives -- chopped (combo oil cured -- calamata or pitted -- black 4 ounces feta cheese -- in small chunks 3 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon oregano -- (up to 1 tsp) 1/2 teaspoon basil -- (up to 1 tsp) In a medium bowl, toss together the parsley, onions/scallions, sun dried tomatoes, garlic, olives, feta cheese chunks, olive oil, salt, pepper, oregano and basil. Flatten or gently deflate bread dough into an oval shape (1/2 to 3/4 inch thick). Press half of topping mixture onto bread. Fold bread into center and pinch dough together to cover filling. Let rest a few minutes. Flatten again, using a rolling pin, trying not to force any filling out. Press remaining filling into dough. Fold dough over again, into center, pinching dough together to cover any exposed filling. Bread should look like a plumpish, slightly flattened oval. Smear a little olive oil on bread. Line a doubled-up cookie sheet with parchment paper. Sprinkle with semolina. Place bread on sheet and cover with tea towel. Let rise about 45 minutes to 1 1/2 hours - until puffy. Preheat grill to "Hot". Place bread on grill, close cover, reduce heat to "Medium" and bake 35-40 minutes, until bread is well browned. Some of the filling may leak out but that is OK. Remove from grill. Serve in warm wedges or cold, in thin slices. Keep warm on the warming section of the grill. - - - - - This is pure picnic and party fare - zesty and chock full of summery tastes. Good hot or cold. Thin cold slabs work well as appetizers with wine or sangria, warm big wedges make a salad a meal. >From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Middle Eastern Flatbread, On The Grill Recipe By :BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **Zataar -- lemon and oil -- topping** 1/4 cup zataar spice 1/2 teaspoon kosher salt two lemons -- juice of 3/4 cup extra virgin olive oil **BREAD** 1 tablespoon yeast 2 cups water 2 teaspoons sugar 1 3/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 cups unbleached all purpose flour 5 cups unbleached bread flour 1 3/4 teaspoons salt For topping, stir together all ingredients in a small bowl and set aside. For bread, whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required. Place dough in a well greased large bowl, cover with plastic wrap and a tea towel and let rise, until doubled. Otherwise, allow dough a long, cool rise in the refrigerator for several hours or longer (up to three days). Bring dough to room temperature before using (it will rise as it warms). Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture. Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired. Variation: Spicy Middle Eastern Pizza - - - - This is my favorite flatbread. It is good alone or with a good smear of hummus, Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper and olive oil. You can make your own zataar spice or look for it in a Middle Eastern market. >From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet Crackers Recipe By :Crackers, Linda Foust & Tony Husch Serving Size : 85 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Hand Made Rolls Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cups Whole Millet 1/2 cups Millet Flour 2 cups All-Purpose Flour 1/2 Tsp Salt 1/3 cups Vegetable Shortening 5/8 cups Milk -- (1/2 C+2 Tbsp) 1 Tbsp Honey Millet is an excellent grain which is too often overlooked. It adds both texture and a sweet flavor. These simple crackers are splendid with a fresh fruit salad. Preheat the oven to 350F. Stir together the millet, flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Warm the milk in a small saucepan. Dissolve the honey in the warm milk. Add this sweetened milk to the flour mixture and blend to form a dough that will hold together in a cohesive ball. If necessary, add a little more milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, maximum 1/8". With a sharp knife, cut the dough into 2" squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 min. Turn over and continue baking another 10 - 15 min, or until med brown. Cool on a rack. Yield: 75 - 85 Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mock Rye Bread, Gluten Free Recipe By :GIG: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups white rice flour 1 cup brown rice flour 2 tsp. sugar 1 1/2 tsp. salt 1 1/3 cups nonfat dry milk 3 1/2 tsp. xanthan gum 1 tsp. grated orange peel 1/4 cup brown sugar 4 tsp. caraway seeds Wet Ingredients: 1/4 cup molasses 1/4 cup melted margarine 2 large eggs -- beaten 1 1/2 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Monk's Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 pound loaf 1 cups warm water 4 tablespoons nonfat dry milk powder 1 1/4 tsp salt 3 tablespoons vegetable oil 3 tablespoons honey 1/4 cups barley flour 1/4 cups rye flour 1/4 cups millet flour 2 tablespoons corn meal 2 cups bread flour -- * 1 tablespoons bread enhancer 1 1/2 tsp SAF instant yeast -- or 2 1/4 tsp active dry yeast Use DOUGH cycle. Dough should ball and not be sticky at all. Remove dough from machine BEFORE rising starts to a greased and covered bowl to rise. Shape loaf and place in greased 9x5 pan. Bake at 325 F for 25-30 minutes. Loaf should reach 200F internally. * You may need more bread flour than this. You may also try using less liquid at first. Just have it nearby if you need it during the mix cycle. This loaf will NOT bake properly in the ABM. Don't let rise in it for the same reason. If you do, expect a rather gooey doorstop. "Original Ratios": 1 Pound Loaf 1 Cup White Bread flour 1/4 Cup Barley flour 1/4 Cup Millet flour 1/4 Cup Rye flour 1/4 Cup Corn meal 1 1/2 Pound loaf 1 1/2 Cup White Bread flour 3/8 Cup Barley flour 3/8 Cup Millet flour 3/8 Cup Rye flour 3/8 Cup Corn meal 3/8 cup is a quarter cup plus two Tablespoons. Following these in ABM makes a very heavy, gummy loaf. Corn meal is the likely culprit. From Monica Wallek - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Muffins With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups. flour 1/2 cups. brown sugar 1/2 cups. whole wheat -- or bran flour 1 teaspoons. baking soda --- 1/2 cups. milk 1 slightly beaten egg 1/2 cups. oil 1 1/2 cups. Amish batter -- see recipe 2 tablespoons. undiluted orange juice Combine the first ingredients in large bowl. With spoon make a well (dent) in center of flour mixture. In the well add the wet ingredients. Stir with fork until mixture is well moistened. Do not over-mix, batter will be lumpy. Spoon into well greased muffin cups. Bake at 375F 30-35 minutes. Allow to cool in pan 5 minutes before removing. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutritious Additions To Whole Wheat Breads Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Nutritious Additions To Whole Wheat Breads Soy flour: One Tbsp per loaf is enough to enrich and compliment wheat protein without changing the flavor. Milk: Dry milk powder can be mixed into the flour (1/4 to 1/2 cup per recipe.) Fluid milk can replace water. Modern milk does not need to be scalded, just warmed to the proper temperature. Buttermilk and yogurt tenderize bread and improve its keeping quality. Whole or Cracked Grains: These add texture, flavor interest and sometimes improved nutrition. Try adding up to 2/3 cup of one or a combination of the following: * cornmeal * bulgar * triticale (crack and then boil 5 mins to soften) * farina * semolina * Malt-o-Meal * steel cut oats (boil 5 mins.) * regular rolled oats (or wheat flakes or rye flakes) * oat bran * flax seed (crack and boil 5 mins.) Eggs: For a light, high loaf add a beaten egg (or two whites) to the dough. This makes a dramatic difference and so I almost always add an egg when I am taking bread to a dinner party. Everyone is expecting dense, heavy, but healthy bread. Boy, are they surprised! If you don't want to use dairy or eggs in your bread, try using a small amount of soy lecithin dissolved in the oil. I haven't tried this yet, but I believe it will work because I believe the effect of the egg is due as much to the small amount of lecithin in egg yolk as is it to the albumen in the egg white. Variations The above should give you some ideas for creating your own "signature" breads. Don't hesitate to vary recipes to make them more interesting. I seldom follow a recipe; I just start mixing, keeping in mind the usual proportions of basic ingredients. Sometimes the contents of my cupboard dictate my variations, sometimes it's just a whim. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread, Hearty Recipe By :From Zojirushi Model: BBCC-Q15 Instructions Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 tablespoons butter 1 1/2 tablespoons sugar 1 teaspoon salt 3 1/4 cups bread flour 1 1/2 tablespoons dry milk 1/2 cup oats 1 1/2 teaspoons active dry yeast Add the ingredients to the machine in accordance with the machine instructions. Select BASIC BREAD course then select the desired CRUST CONTROL setting. Push START. From Phil Landis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Bread, Gluten Free Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 3 tsp. xanthan gum 1 1/4 cups nonfat dry milk powder 1 1/2 tsp. onion salt 1 package dry yeast 2 tablespoons. sugar 2 1/2 tsp. minced dry onions Wet Ingredients: 2 eggs -- beaten 1 3/4 cups warm water 3 tablespoons. melted margarine Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Note: Dry minced onions may be sauteed in a little olive oil until slightly browned. This doesn't alter the taste any but looks nice in the bread. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Onion Rye Bread, Gluten Free Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 1/4 cups brown rice flour 1 1/2 cups white rice flour 1/4 cup rice bran 3 1/2 tsp. xanthan gum 1/2 tsp. salt 4 tsp. caraway seeds 1 package dry yeast 1 cup nonfat dry milk powder 1 tsp. onion salt 1 tsp. dry minced onions 1/2 tsp. fennel seeds 2 tsp. instant coffee Wet Ingredients: 2 eggs -- beaten 1/4 cup molasses -- scant 3/4 cup sourdough starter 3/4 cup warm water 3/4 cup cottage cheese 1/4 cup melted margarine Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Note: Dry minced onions may be sauteed in a little olive oil until slightly browned. This doesn't alter the taste any but looks nice in the bread. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Pain Au Levain Recipe By :Kurtis Baguley Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Bread Flour -- (3 C) 8 Oz Water -- (1 C) 6 Oz Firm Starter -- or Firm Mild Starter 1/8 Oz Diastatic Malt -- (1/2 Tsp) 1/4 Oz Salt -- (1 1/2 Tsp) Yields 26 oz loaf. Day 1: Make the firm starter. Day 2: 1) Remove firm starter from refrigerator and allow to warm one to two hours. 2) Mix water, flour and malt on low speed and adjust water to get a shaggy dough. This fully hydrates the flour. Allow mixture to rest 15 minutes. 3) Add starter and mix with bowl lowered some to get better mixing. Then mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt. Trickle in water from fingers if necessary. Mix about four minutes. Salt is table grind. The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same. 4) Bulk ferment approximately 3 hours, reforming after about 1.5 hours. 5) Scale: cut to size and form into round loaf. 6) Bench: lightly spray with oil and cover with plastic wrap, allow to stand 30 minutes. 7) Shape: sprinkle flour on couch (linen cloth or towel - embed flour into nap of cloth if it is not smooth). Form loaf on couch and sprinkle with flour. Cover with couch and plastic. 8) Proof: allow to rise 1.5 times. 9) Refrigerate overnight. Day 3: 1) Remove from refrigerator and continue to proof until ready. 2) Score and bake in a 450 F oven with steam. Start baking at 475 F for 15 minutes. Steam with two big spoons of boiling water. Lower temperature to 400 F and continue baking for a total oven time of 40 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This bread is more properly made with firm mild starter which is less sour than the firm starter recipe posted previously. The directions for making the mild starter are in the sourdough section of Peter Reinhart's book, "Crust & Crumb". Here is the last recipe from Kurtis. It is the Pain Au Levain bread and it is really wonderful!! * Exported from MasterCook * Pancakes With Amish Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups. flour 1/2 teaspoons. salt 1 teaspoons. baking powder 1 teaspoons. baking soda 2 teaspoons. sugar Combine above in large bowl. --- Add 2 tablespoons. oil 2 cups. Amish batter -- see recipe 1/2 cups. milk 1 egg Add small bowl to large and mix on medium speed. Spoon batter onto greased griddle. From Debra Sawyers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Herb Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 1/4 cups Gourmet Blend flour 3/4 cup Parmesan cheese 1 tsp. garlic powder 2 tsp. xanthan gum 1 tsp. dried oregano leaves -- crumbled -- or 1/4 tsp. oregano power 1 tsp. salt 1/2 tsp. baking soda 2 tablespoons. sugar Wet Ingredients: 2 tablespoons. margarine 3/4 cup ricotta cheese 2 eggs -- room temperature, beaten 1 tsp. vinegar 7/8 cups warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Pepperines Recipe By :Crackers, Linda Foust & Tony Husch Serving Size : 85 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Hand Made Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups All-Purpose Flour 1/2 Tsp Salt 1 Tsp Coarsely Ground Pepper 1 Tsp Sugar 2 Tbsp Oil 1/4 cups Water -- To 1/2 C 2 Tbsp Lemon Juice If saltines don't excite you, try pepperines. They're good by themselves, and they spice up soups, stews, and dips. Preheat the oven to 350F. Mix the flour, salt, pepper, and sugar in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Combine 1/4 C of the water and the lemon juice in a small bowl. Blend it into the flour mixture. Add enough of the remaining 1/4 C water to for a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each in a rectangular shape. The dough should be as thin as possible, 1/16" at the most. Using a spatula, rolling pin, or your hands, pick up the rolled dough and transfer it onto an ungreased baking sheet. With a sharp knife, score into 2" squares. Do not cut all the way through to the baking sheet. Prick each cracker 2 or 3 times with a fork. Bake 15 - 20 min, turning over after 10 min or when the edges begin to brown. Cool on a rack. Bread into individual crackers. Yield: 75 - 85 Variations: If a hotter cracker is desired, add more pepper. For red-hot crackers, sprinkle 1/8 - 1/4 tsp cayenne pepper on top of the dough before making the final pass with your rolling pin. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Bread #5 Recipe By :Mario Batali Serving Size : 4 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup Light Red Wine -- Or White Wine (such as Ruspo from Cappezzana) 3/4 Cup Warm water 1 1/2 ounces Active dry yeast 1 Tablespoon Honey 3 1/2 Cups All-purpose flour 1 Teaspoon Salt 2 Tablespoons Olive oil -- divided Place wine, water and yeast in a large bowl and stir until dissolved. Add honey, salt and olive oil and mix through. Add 1 cup flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir in as much as you can with the wooden spoon (2 to 3 minutes). Bring dough together with your hands and turn out onto floured board or marble surface. Knead about 6 to 8 minutes until you have made a smooth, firm dough. Place in a clean, lightly-oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes. For individual pizzas or calzones, cut the dough into four equal pieces and knead into rounds. For one large pizza, knead into one large round. For both, let rest 15 minutes. This recipe yields enough dough for 4 servings. Recipe Source: MOLTO MARIO with Mario Batali >From the TV FOOD NETWORK - (Show # MB-5712 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Technique #5 Recipe By :John Levin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** You don't need to become apprenticed, you just need to let the dough rise again. After letting your pizza dough rise the first time, punch it down, then divide into however many pizzas you want to make from the batch. Form into round 'boules' being careful to maintain a nice skin (I form these by carefully pushing the dough up through the bottom until I'm satisfied with the shape), then COVER and let double in size. I find that an inverted bowl works fine, although you might want to try the floured cloth technique. When the dough has risen again, it will be gassy. DON'T roll it out. Use your fingers to poke it into an approximate round shape, deflating all the major gas bubbles. It's reasonably easy to then stretch the round disk with your knuckles, then to throw the slack dough with a spinning motion in the air, further stretching it and catching it on your bent knuckles, and yes, this is exactly how the 'experts' do it. It helps if you say, repeatedly, "Mamma mia, atsa spicy meatball!" for verisimilitude. It will take you approximately three times to become a veteran at this. Most people have problems with pizza dough because they 1) roll out the dough, squishing all the little bubbles that make good pizza and 2) try to work with freshly kneaded dough, instead of letting it rise and become slack. It is also worth noting that it is better to have a less sticky dough. Pizza dough needs to have a higher flour/liquid ratio than many breads, and also benefits from high gluten, the higher the better, as long as it is thoroughly kneaded. You should be able to stretch good pizza dough so thin it's translucent, although you don't have to bake it that way. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Technique #6 Recipe By :glezer@mindspring.com (Maggie Glezer) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** This is my first time jumping into the list, but pizza making is a subject I know a little about, so I couldn't resist. Most people go wrong in shaping pizza dough by not making a wet-enough dough (it should be really sticky) and by not letting it rest for a long enough time before shaping it. (I should add that I come by this advice from learning about pizza-making from Neapolitan pizzaiolo for my upcoming book on artisan bread baking.) After making the dough, immediately cut it into pizza-sized portions (about 7 ounces or 200 grams each), and tightly roll them up into smooth rounds. Flour them, and place them to proof in a well-floured pan, covering them with plastic wrap so they do not crust over. While they are proofing, make your sauce, prepare all the topping ingredients, and get your pizza stone as hot as your oven will allow on the second-to-top rack (true Neapolitan pizza is baked for no more than 4 minutes at 750F, so there is no way to get the oven too hot). If your dough is puffy and soft and has risen for at least one hour (most great pizza makers prefer to use very little yeast and let the dough proof for 5 to 6 hours), it is ready to shape. DO NOT PUNCH THE DOUGH DOWN. Pat the dough between your hands until it is a thin disk, then gently pull it out into a circle, stretching it with your hands and leaving the edge just slightly thicker. The pizza should be about 1/4 inch thick. Rolling pins are not allowed for Neapolitan pizza: it ruins the air cells in the dough. This will be very simple to do if your dough is fully proofed and your dough was wet enough. Now top it and peel it into the oven. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup instant potato flakes 3 tablespoons. non fat dry milk 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 2 tablespoons. sugar Wet Ingredients: 3/4 cup ricotta cheese 2 tablespoons. margarine -- melted 2 eggs -- room temperature, beaten 1 tsp. vinegar 7/8 cup warm water Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Pumpernickel Bread, Gluten Free Recipe By :Mary Gunn: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups brown rice 1/2 cup tapioca flour 1/2 cup potato starch flour 1 tablespoons. xanthan gum 1 tablespoons. caraway seeds 1 1/2 tsp. salt Wet Ingredients: 3 eggs -- lightly beaten 3 tablespoons. molasses 1 tsp. vinegar 1 1/2 cups warm water 3 tablespoons. vegetable oil 1/3 cup Lacto-free or 1/2 cup nonfat dry milk 1 tablespoons. cocoa powder 3 tablespoons. fructose or white sugar 1 tsp. grated orange peel Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Pumpernickel Bread, Heartland's Heartland Recipe By :Heartland, Kam Lake Estate, Gilman, IL Serving Size : 24 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1/4 cup lukewarm water 2 tablespoons safflower oil 1 tablespoon caraway seeds 2 tablespoons grated lemon zest 1 1/2 tablespoons carob powder 2 tablespoons molasses 1/3 cup dried currants 2 cups 1% low-fat milk 2 1/2 cups rye flour 3 1/2 cups whole-wheat flour 1 cup unprocessed bran 1/2 cup wheat germ 1/2 cup gluten flour 1/2 cup soaked rye berries Dissolve yeast in water in small bowl. Combine oil, caraway seeds, lemon peel, carob powder, molasses, currants, and low-fat milk in a large mixing bowl. Add yeast mixture, then stir in rye flour and half of whole-wheat flour, 1 cup at a time. Stir till smooth. Add bran, wheat germ, gluten flour, and rye berries; mix well. Place dough on floured board, knead in remaining whole-wheat flour. Knead till smooth and elastic, then form into a ball. Place in an oiled bowl, cover with a damp towel, and let rise till doubled in bulk, an hour or more. Punch dough down and form into 2 round loaves. Place loaves far apart on a greased large baking sheet. Let rise till almost doubled. Preheat oven to 375 degrees. Brush loaves water and bake for 50 minutes. Remove to racks to cool completely before serving. Makes 2 round loaves. Cuisine: "Spa Dining" Source: "Spa Dining by Health Travel International (1985 St Martins)" From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Soda Crackers Recipe By :Crackers, Linda Foust & Tony Husch Serving Size : 85 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups All-Purpose Flour 3/4 Tsp Salt 1 Tbsp Baking Powder 1/4 cups Shortening -- Plus 2 Tbsp Shortening 1 1/2 cups Water Salt -- For Tops (Optional) These crackers cannot truly duplicate the lightness of traditional soda crackers, but they take a fraction of the time to make, and they are delicious in their own right. Plain, slightly biscuity crackers, they go well with soups or stews. Preheat the oven to 350F In the food processor or a large bowl, combine the flour, salt, and baking powder. Cut the shortening into the flour until the mixture resembles coarse meal. Add the water, little by little and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 3 equal portions for tolling. On a floured surface or pastry cloth, roll out to a rectangle approx 1/4" thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4" thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8" thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2" squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 25 - 30 min, or until lightly browned. Cool on a rack. Yield: 80 - 85 Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Bread, Gluten Free Recipe By :Mike Jones: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 package dry yeast 2 cups Gourmet Blend flour 1/2 cup nonfat dry milk 2 tsp. xanthan gum 1 tsp. salt 1/2 tsp. baking soda 3 tablespoons. sugar 1/2 tsp. cinnamon 1/4 cup golden raisins 1/4 cup seedless raisins Wet Ingredients: 3/4 cup plain yogurt 2 tablespoons. margarine -- melted 1/2 tsp. vanilla 2 eggs -- room temperature, beaten 1 tsp. vinegar 7/8 cup warm water 1/4 cup golden raisins 1/4 cup seedless raisins Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. The last 1/2 cup of raisins may be added at the ten beeps. Use the fruit bread setting. This is a very moist dinner bread. If you desire to reduce the moisture and make a larger loaf, increase the flour by 1/2 cup. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Raisin Bread, Gluten Free #2 Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1 1/3 cups nonfat dry milk powder 3 1/2 tsp. xanthan gum 1/2 tsp. salt 1 tsp. cinnamon -- optional 1 cup raisins -- dark or light 1 package dry yeast 1/2 cup sugar Wet Ingredients: 2 eggs -- beaten 1 3/4 cups warm water 1/4 cup margarine Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Raisin Bread, Gluten Free #3 Recipe By :Sandra Leonard: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 2 cups white rice flour 1/2 cup nonfat dry milk powder 3 tsp. xanthan gum 1 tsp. salt 1 cup raisins -- dark or light 1 package dry yeast 1/2 cup sugar Wet Ingredients: 2 eggs -- beaten 3/4 cups warm water 1/4 cup margarine 1 cup warm milk Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. Transfer to machine. Add the nuts and fruits according to your personal preference or according to the manufacturer's instructions. Use the fruit bread setting. From cjohnson@brandywine.net (Charlotte Johnson) - - - - - - - - - - - - - - - - - - - NOTES : These bread machine recipes were collected and tested by Mike Jones (mjones@digital.net) and demonstrate the quality of GF breads that are available with a minimum amount of work. These recipes were tested in a Welbilt model 150 and will work without modification in the Welbilt model 100, DAK, and Zojirushi BBCC-S15. Recipes for other machines are noted. * Exported from MasterCook * Rosemary Herb French Bread Recipe By :Cooking Light 10/98 pg 144 Serving Size : 10 Preparation Time :2:15 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Bread Flour 2 1/4 Tsp Dry Yeast -- (1 Pkg) 2 Tsp Sugar 1 Tsp Rosemary -- Dried Or Fresh 1/2 Tsp Basil -- Dried 1/2 Tsp Thyme -- Dried 1/2 Tsp Oregano -- Dried 1/2 Tsp Salt 1 cups Water 1 Tsp Olive Oil 3 Tbsp Parmesan cheese -- Shredded 1 Tsp Rosemary -- Dried Or Fresh 1/4 Tsp Garlic Powder In bread machine: Add flour thru water in your bread machine according to the manufacturer's instructions. Select dough cycle and run machine. Remove dough from machine, but do not bake. Preheat to 350, and turn dough out onto a lightly floured surface; rub with oil. Shape into a 12 inch long loaf. Place loaf on a baking sheet. combine cheese, 1 tsp rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350 for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack. From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - NOTES : I love to bake bread, so here are some more of our favorites. For a family of 4, we eat one that night and I freeze the other..Plenty to go around..The aroma is wonderful..enjoy. * Exported from MasterCook * San Francisco Sourdough Recipe By :Kurtis Baguley Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 Oz Bread Flour -- (3 C) 8 Oz Water -- (1 C) 12 1/2 Oz Firm Starter 1/2 Oz Diastatic Malt -- (1 Tsp) 3/8 Oz Salt -- (0.4 Oz, 2 1/4 Tsp) Yields 35 oz loaf. Day 1: Make the firm starter. Day 2: 1) Remove firm starter from refrigerator and allow to warm one to two hours. 2) Mix water, flour and malt on low speed and adjust water to get a shaggy dough. This fully hydrates the flour. Allow mixture to rest 15 minutes. 3) Add starter and mix with bowl lowered some to get better mixing. Then mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt. Trickle in water from fingers if necessary. Mix about four minutes. Salt is table grind. The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same. 4) Bulk ferment approximately 3 hours, reforming after about 1.5 hours. 5) Scale: cut to size and form into round loaf. 6) Bench: lightly spray with oil and cover with plastic wrap, allow to stand 30 minutes. 7) Shape: sprinkle flour on couch (linen cloth or towel - embed flour into nap of cloth if it is not smooth). Form loaf on couch and sprinkle with flour. Cover with couch and plastic. 8) Proof: allow to rise 1.5 times. 9) Refrigerate overnight. Day 3: 1) Remove from refrigerator and continue to proof until ready. 2) Score and bake in a 450 F oven with steam. Start baking at 475 F for 15 minutes. Steam with two big spoons of boiling water. Lower temperature to 400 F and continue baking for a total oven time of 40 minutes. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Recently we attended a class "San Francisco Sourdough vs. the French Levain", given by Chef Kurtis Baguley. It was an incredible class!! He has graciously given permission for us to post the recipes from the class. If you ever have the opportunity to take a class from Kurtis, don't pass up the chance. Here are the recipes for the San Francisco sourdough and the barm and firm starter. The recipe for the French levain will follow next week. Since the barm will take you a week to make, you don't really need either of the bread recipes until then, but here is one anyway. _____ -- Reggie Dwork | Om Mani Padme Hung reggie@reggie.com | Owner eat-lf, bread-bakers, otbf mailing lists --------------- MESSAGE bread-bakers.v099.n021.3 ---------------