* Exported from MasterCook * Shaker 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 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 3/4 teaspoon celery seeds 3/4 teaspoon caraway seeds 3/4 teaspoon rubbed sage 3/4 teaspoon ground cinnamon 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 * Soft Wrap Bread (Wendy's) Recipe By :The Baking Sheet-King Arthur Flour Serving Size : 16 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup honey -- or light corn syrup 1/4 cup butter -- or shortening 1 teaspoon salt 1 teaspoon sugar -- up to 2 tablespoons 1/4 cup water 2 teaspoons instant yeast 4 cups all-purpose flour -- unbleached 1 large egg Bread Machine Method: Scald the milk, and let it cool to lukewarm. Place all of the ingredients, including the lukewarm milk, into the pan of your bread machine in the order directed by the manufacturer's instructions. Program the machine for manual or dough, and press start. Allow the machine to complete its cycle. If the dough isn't doubled by the end of the cycle, allow it to remain in the machine for 30 minutes more, or until it's doubled. Shaping: Turn the dough out onto a lightly greased surface and knead briefly, then divide it into 16 equal pieces. Roll each piece into a ball, and let the balls rest, covered, for 15 minutes. Roll each ball into an 8-10 inch round; the dough will be very thin. Heat a griddle or heavy non-stick pan over medium heat. Lightly brush the pan with oil. Dry-fry each bread for 1 1/2-2 minutes per side; the breads should remain mostly white on the first side, and have small brown patches on the second side. Transfer each round to a rack to cool, then wrap tightly to store. From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : These breads may also be baked in a hot (475F) oven; place them on a baking sheet, or directly on a baking stone. * Exported from MasterCook * Sopapias Recipe By :http://www.cook-books.com/dbaccess.htm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups. flour 2 tsp. baking powder 1 tsp. salt 1 tsp. shortening Mix ingredients; add enough warm water to make dough. Knead and let stand for 15 minutes. Roll very thin, cut in 4-inch squares. Fry in deep fat. Must be thin or they will not puff up. From "Albert A Taber" - - - - - - - - - - - - - - - - - - - NOTES : I found it there a couple of years ago and have been using the dough recipe since. When I went to the site today to copy it I noticed the meat filling portion had been added. Will have to try that also. We have always considered them a dessert until now. We enjoy them hot and fresh, stuffed with soft ice cream. We were introduced to sopapias at the Ponchos Mexican Food chain in far south Texas. * Exported from MasterCook * Sour 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 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 cup nonfat dry milk powder 3 1/2 tsp. xanthan gum 1 1/4 tsp. salt 4 tsp. caraway seeds -- (4 to 5) 1 package dry yeast Wet Ingredients: 2 eggs -- beaten 1/4 cup molasses 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup small curd cottage cheese 1/4 cup margarine 2 tsp. instant coffee Combine and whisk all dry ingredients together. Combine and whisk all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. 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 * Sour Rye 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 Sourdough 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 cup nonfat dry milk powder 3 tsp. xanthan gum 1 1/2 tsp. salt 4 tsp. caraway seeds 1 package dry yeast 1/4 cup rice bran 2 tsp. instant coffee Wet Ingredients: 2 eggs -- beaten 1/4 cup molasses 3/4 cup sourdough starter 7/8 cups warm water 3/4 cup small curd cottage cheese 1/4 cup margarine Combine and whisk all dry ingredients together. Combine and whisk all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. 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 * Sourdough (Brown, White And Soy) 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 Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 1 cup brown rice flour 1 1/2 cups white rice flour 1/2 cup soy flour 1 1/3 cups nonfat dry milk 3 1/2 tsp. xanthan gum 1 1/2 tsp. salt 1 package dry yeast 1/4 cup plus 2 tsp. sugar Wet Ingredients: 2 eggs beaten 3/4 cup sourdough starter 1 tsp. unflavored gelatin 1 3/4 cups warm water 1/4 cup melted margarine 1 tsp. vinegar Mix all dry ingredients together, except for gelatin. Add to machine. Dissolve 1 package of gelatin in 1 cup of warm water. Combine with remaining 3/4 cup water and mix with other wet ingredients. Add 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 * Sourdough Brown And White 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 Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 2 cups white rice flour 1 cup brown rice flour 1/2 cup instant nonfat dry milk powder 3 tsp. xanthan or guar gum 1 1/2 tsp. salt 2 tsp. Red Star Active Dry Yeast Wet Ingredients: 2 eggs beaten 1/2 cup sourdough starter 1 1/2 cups warm water -- 85 deg. -- divided use 1/4 cup honey 1/4 cup GF vegetable oil 1 tsp. rice vinegar 1 tsp. unflavored gelatin Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes. 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 * Sourdough 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 Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 3 cups Gourmet Blend 1 cup nonfat dry milk 3 1/2 tsp. xanthan gum 1/2 tsp. basil leaves 1/2 tsp. Italian seasoning 1/4 tsp. oregano 1/8 tsp. garlic powder 1 package dry yeast Wet Ingredients: 2 eggs -- beaten 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup ricotta cheese 1/4 cup honey 1/4 cup melted margarine 1 tsp. rice vinegar Combine and whisk all dry ingredients together. Add to machine. Combine and whisk all wet ingredients together. Add to machine. Option: Add 3 tbs. melted margarine to top of loaf when removed from the 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 * Sourdough Honey 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 Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 3 cups Gourmet Blend 1 cup nonfat dry milk 3 1/2 tsp. xanthan gum 1 1/2 tsp. salt 1 package dry yeast Wet Ingredients: 2 eggs -- beaten 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup ricotta cheese 1/4 cup honey 1/4 cup melted margarine 1 tsp. rice vinegar Combine and whisk all dry ingredients together. Add to machine. Combine and whisk all wet ingredients together. Add to machine. Option: Add 3 tbs. melted margarine to top of loaf when removed from the 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 * Sourdough Honey 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 Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 3 cups Gourmet Blend Flour 2/3 cup Soy-Quick* 3 1/2 tsp. xanthan gum 1 1/2 tsp. salt 1 package dry yeast Wet Ingredients: 2 eggs beaten 3/4 cup sourdough starter 1 3/4 cup water -- 85 deg. divided use 1/4 cup honey 1/4 cup GF vegetable oil 1 tsp. rice vinegar 1 package unflavored gelatin Add yeast to machine. Combine and whisk all dry ingredients, except the brown sugar, together in a large bowl. Add the mixed dry ingredients to machine. Add the brown sugar to the machine. Dissolve gelatin in 1 cup warm water. Combine and whisk all remaining wet ingredients together in the same bowl. Pour into the machine. Start the machine. Welbilt Multi-Logic Settings: Second kneading - 0, Second rising - 10, Baking 50 minutes. 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. The Machine recipe for sourdough honey bread can be made without Ricotta cheese and instant nonfat dry milk. * Exported from MasterCook * Sourdough Pumpkin 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 Sourdough Breads Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 3 cups Gourmet Blend 1 cup nonfat dry milk 3 1/2 tsp. xanthan gum 1 1/2 tsp. salt 1 package yeast Wet Ingredients: 1/3 cup egg beater 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup canned pumpkin 1/4 cup melted margarine 1 tsp. rice vinegar 1/4 cup honey Mix all dry ingredients. Whisk to mix thoroughly. Transfer to machine. Combine and whisk all liquid ingredients. If the bread is too dry after about 2 minutes of mixing add 1 to 2 tablespoons of water. Modification I (Lactose Free): In place of the nonfat dry milk use an equal amount of Vitamite powder milk. Modification II (Without honey): Delete the honey and add 2 tbs. of sugar and 1 tbs. molasses. 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 * Sourdough Rye Bread, Gluten Free Recipe By :Mary Lou Thomas: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 2 cups Gourmet Blend 1/2 cup brown rice flour 1/2 cup sweet potato flour 1 cup nonfat dry milk 3 1/2 tsp. xanthan gum 1 1/2 tsp. salt 4 tsp. caraway seeds -- (4 to 5) 1 package dry yeast Wet Ingredients: 2 eggs -- beaten 1/4 cup light molasses 3/4 cup sourdough starter 7/8 cup warm water 3/4 cup ricotta cheese 1/4 cup melted margarine 2 tsp. instant coffee 1 tsp. rice vinegar Combine and whisk all dry ingredients well. Add to machine. Combine and whisk all wet ingredients well. Add to machine. Options: All Gourmet Blend can be used. No Fat or low fat Ricotta cheese can be used. 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 * Spelt Bread #5 Recipe By :Vegetarian Journal Jan/Feb '94 Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Spelt Flour 1 Pkg Dry Yeast -- quick-rising 2 Tbsp Sugar -- or other granular -- sweetener 1 Pinch Salt 2/3 cups Soy Milk -- very warm 2 Tbsp Margarine -- melted In lg bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tbsp melted margarine until dough forms. Turn dough out onto floured board and knead about 3 min. or until smooth. Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm spot away from drafts. Let rise about 30 min. Heat oven to 350 deg F. Place dough on greased baking sheet, or, if desired, bake in greased 8- x 4" loaf pan. Brush with remaining tablespoon of melted margarine and bake about 25 min. or until golden and loaf sounds hollow when tapped on top. Total Calories Per Serving: 149 Fat: 4 grams >From: brad@clark.net (Brad Scott) Vegetarian Journal Jan/Feb '94 Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Cheese Bread Recipe By :Penzey's Serving Size : 6 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Mozzarella Cheese, Mont Jack, Or Swiss Che -- Grated 1 cups Colby Cheese Or Cheddar -- Grated 1 French bread loaf -- Split In Half 2 Tbsp Butter 1/2 Sm Onion -- Yellow Or Red 1 1/2 Tsp Italian Herb Mix 1 Tsp Garlic Salt 1/2 Tsp Crushed Red Pepper Turn oven to broil, and cover a cookie sheet with foil. Grate cheese into a large bowl, and toss. Butter bread lightly but thoroughly. Place on cookie sheet. Mince onion very finely and sprinkle over bread. Shake on half of the Italian herb mix and garlic salt. Mound the cheese onto the bread, being careful to cover evenly. Sprinkle on remainder of spices and dust with crushed red pepper. Place bread in oven and broil 5-7 min until cheese is bubbly brown and bread is crispy. Watch carefully. Remove from oven and cool briefly. Slice into 2" pieces and serve. From "hensley@columbus.rr.com" - - - - - - - - - - - - - - - - - - - NOTES : I love to bake bread, so here are some more of our favorites. * Exported from MasterCook * Spicy Middle Eastern Pizza, On The Grill Recipe By :BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One Recipe Middle Eastern Flatbread dough 2 tablespoons olive oil -- up to 3 1/2 pound lean ground beef 1/4 cup parsley -- minced 2 teaspoons red pepper sauce OR hot sauce 1/2 cup onion -- grated 1 tablespoon tomato paste 1/4 cup canned tomatoes -- minced finely 1/2 teaspoon ground cumin salt and pepper to taste 1 pinch cayenne 1/2 teaspoon paprika 1 pinch cinnamon 1 teaspoon balsamic vinegar OR pomegranate molasses -- (Cortas is good) In a skillet, brown the meat in the oil. Stir in parsley and onion and allow onions to soften. Add remaining ingredients. Adjust seasonings. Pre-heat grill to "Medium". Prepare dough in very thin 8 inch rounds. Smear with a touch of olive oil. Cover rounds and let rest five minutes. Spread a portion of filling on top of each. To bake, start on a cookie sheet then transfer directly to grill. Baking could take as little as 3 to 5 minutes depending on thickness. Keep an eye on them. This variation makes for a spicy, mildly meaty spread that turns a small flatbread into something special. Middle Eastern spice stores have all the spices you need. Substitutions are noted. These can be made in advance and reheated. The topping should be applied modestly. >From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Bread #2 Recipe By :More Recipes for Your Bread Machine Bakery, R. W. Langer Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb Loaf: -- (1 1/2 Lb Loaf): 10 Oz Frozen Spinach -- (20 Oz) With Liquid 1 Tbsp Olive Oil -- (2 Tbsp) 1 Clove Minced Garlic -- (2 Cloves) 2 cups All-Purpose Flour -- (4 C) 1/2 Tsp Sugar -- (1 Tsp) 1/4 Tsp Nutmeg -- (1/2 Tsp) 1/2 Tsp Salt -- (1 Tsp) 1 1/2 Tsp Active Dry Yeast -- (2 Tsp) Put all ingredients into the mixing pan of your bread machine according to your machine manufacturer. Select rapid bake cycle. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Sopapias Recipe By :http://www.cook-books.com/dbaccess.htm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Filled Breads Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stuffed Sopapias (Filling): 1 1/2 lb. hamburger 1 onion 1 small can green chile peppers 1 can chile beans -- (No. 2 1/2) 1 lb. grated Longhorn cheese 1 recipe Sopapias -- see recipe Cook hamburger, onions and green chile. Add beans. Stuff the sopapia. Sprinkle with cheese. From "Albert A Taber" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sturdy Graham Rounds Recipe By :"Backpacker's Cookbook" by Margaret Cross and Jean Fiske Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Whole-Wheat Flour -- unsifted Or Graham Flour 2 Tbsp Sugar 1/4 cups Warm Water 1 Tbsp Dry Yeast 3 Tbsp Vegetable Oil 2 1/2 cups All-Purpose Flour -- as needed Enriched 2 cups Warm Water 2 Tsp Salt 2 Tbsp Minced Onion -- Note 1 Note 1: May substitute grated orange peel and 1/2 tsp cumin. 1. Dissolve yeast and sugar in 1/4 cup warm water and let sit for several minutes. 2. Add graham flour, 1/2 c unbleached flour, salt, onion to a large mixing bowl. 3. Add yeast, oil and 2 cups water to bowl. Mix very thoroughly. 4. Add 1 1/2 c unbleached flour more, mixing with heavy spoon. 5. Turn out dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. 6. Put dough in an oiled bowl, cover, and let rise until doubled in size. 7. Punch dough down, divide into 24 equal parts. Shape each into a ball, then flatten to 1/2 inch thick. 8. Place onto a greased cookie sheet and let rise until doubled, about 30 minutes. Bake at 425F until lightly browned. Remove and cool on a rack. 9. Split each like an English muffin, return halves to oven, split side up, and bake at 150-200F until crisp and dry throughout, about 2-3 hours. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Use with cheese spreads, peanut butter, jam or hunks of salami. * Exported from MasterCook * Swedish 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 International Breads Sourdough 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 cup nonfat dry milk powder 3 tsp. xanthan gum 1 tsp. grated orange peel 1 tsp. salt 1/8 cup brown sugar 1 tsp. granulated sugar 4 tsp. caraway seeds 1 package dry yeast Wet Ingredients: 2 eggs -- beaten 1/4 cup light molasses 1 1/2 cups warm water 1/4 cup melted margarine Combine and whisk all dry ingredients together. Combine and whisk all wet ingredients together. Place dry and wet ingredients into your bread machine in the order the manufacturer suggests. 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 * Sweet Corn Buns - Meini O Pani De Mei Recipe By :The Italian Baker - Carol Field Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams unsalted butter -- room temperature -- (2 sticks + 2 tbsp butter) 1 1/4 cups granulated sugar 2 tablespoons honey -- plus 2 teaspoons honey 1 whole egg 1 egg yolk 1/2 cup milk -- plus 2 teaspoons milk 3 1/4 cups all-purpose flour -- unbleached 1 3/4 cups fine yellow cornmeal -- plus 1 tablespoon fine yellow cornmeal -- plus 1 teaspoon fine yellow cornmeal 3 1/2 teaspoons baking powder 1/8 teaspoon almond extract Or almond oil 1/3 cup granulated sugar -- (approx.) 1/2 cup confectioner's sugar By Mixer Only: Using the whisk attachment on your mixer, if you have one, beat the butter, 1 cup plus 3 tablespoons sugar, and the honey for 1 to 2 minutes at low speed until combined. Increase the speed to medium high and beat until light and fluffy. Add the egg, egg yolk, and 2 teaspoons milk and continue beating for 1 minute. Mix in the flour, cornmeal, and baking powder. Add 1/2 cup milk and the almond oil and mix at the lowest speed until blended. The dough should be stiff but not heavy. Knead briefly by hand or mixer, sprinkling with additional flour as needed, until buttery, soft, pliable, and slightly sticky. Shaping: Line baking sheets with parchment paper or buttered brown paper. Cut the dough into 15 equal pieces (3 ounces or 90 grams each). Flour your hands and roll each piece into a ball. Flatten each ball into a 1/2 inch thick patty, the size of a hamburger and the width of a woman's hand. Place on the paper-lined baking sheets. Glazing: Brush the tops with water and then sprinkle with granulated sugar, making sure a thin layer of sugar covers each bun. You can shake off the excess sugar by holding on to the paper and shaking the sugar up and over the edge of the pan. Place the confectioner's sugar in a sifter or sieve and sift the sugar heavily over the buns so that they look as if they're lost in a blizzard of sugar. The excess powdered sugar can stay on the paper, because it will not caramelize. Baking: Heat the oven to 375° F. Bake until the sugar on top has cracked into an irregular design, 15 to 20 minutes. Cool on racks. Makes 15 buns. -- These sweet buns are a very delicate cross between a corn muffin and a scone. They are particularly appealing because the covering on the top cracks into a pattern that looks like the land after a long dry summer. Meini are definitely a Lombard specialty, and the Milanese traditionally eat them on April 24th as a celebration of the liberation of their countryside from the assaults of a ferocious highwayman and his brigands during the Middle Ages. -- Recipe from The Italian Baker by Carol Field, page 217, ISBN 0-06-181266-8 Posted to EthnicREgMC and Bread Bakers 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : These are a cross between a corn muffin and a scone. The top becomes crackled due to the sugar. * Exported from MasterCook * Swiss Caraway 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 Nut & Seed 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 1/4 cup shredded Swiss cheese 1 teaspoon caraway seeds 3/4 teaspoon dry mustard powder 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 * Tortillas De Harina De Trigo Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins International Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups all-purpose flour 2/3 Cup whole-wheat flour 1 Teaspoon salt 1/2 Teaspoon baking powder 1/4 Cup vegetable shortening 2/3 Cup hot water In a large bowl, stir flours, salt and baking powder. With a pastry cutter, two forks or by hand, blend in shortening until mixture resembles coarse meal. Add enough hot water to form a stiff dough. Place dough on plastic wrap or wax paper and form into cylinder, approximately 2 1/2 inches thick. Refrigerate at least 1/2 hour. (Dough may be made up to a day in advance.) Cut dough into 12 pieces. Form each piece into a ball. On a floured surface, roll each ball into flat 8-inch disks. Cook on a hot, ungreased skillet or in a large saute pan until lightly browned, about 30 seconds. Flip tortilla over and cook 20 seconds. Makes 12 Published 1/10/96 in the San Jose Mercury News. Copied with permission. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tropical Banana Quick Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: 1/3 cup sweetened flaked dried coconut 1/3 cup milk 1 large egg 3 tablespoons butter or margarine 1/2 cup ripe banana -- mashed 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 1/3 cup dried papaya -- diced -- 2 lb loaf: 1/2 cup sweetened flaked dried coconut 1/2 cup milk 1 large egg 1/4 cup butter or margarine 3/4 cup ripe banana -- mashed 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sugar 1/2 cup dried papaya -- diced 1. Toast coconut in an 8 to 9 inch frying pan over medium heat, stirring. 2. Add ingredients to bread machine pan according to manufacturer's directions, adding coconut last. 3. Select quick-bread cycle. 4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Sunset Magazine, March 1998 * Exported from MasterCook * Ukrainian Black 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: 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 2 teaspoons caraway seeds 1 tablespoon cocoa powder 1 tablespoon corn meal 1/2 teaspoon orange peel 3 tablespoons Butter Buds(r) Wet Ingredients: 1 3/4 cups coffee -- 85F 2 tablespoons water 1 tsp. gelatin 2 eggs -- room temperature, beaten 3 tablespoons molasses 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 * Vanilla Cornbread, Beth's Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Finely Ground Yellow Cornmeal Preferably From A Health Food Store 1 Cup All-Purpose Flour 3/4 Cup Powdered Sugar 1/2 Tsp Salt 1/2 Tsp Baking Powder 1 Tsp Baking Soda 3 Eggs 1 1/2 Cups Cultured Buttermilk 1 Tbsp Pure Vanilla 5 Tbsp Melted Unsalted Butter From time to time, my friend Beth Hensperger, who has written several bread books, sends me recipes she thinks I'll love. This is one of them. In fact, I'm addicted to this cornbread. It's good hot or cold, and leftovers are marvelous cut into thick slices, then toasted and slathered with butter. Preheat oven to 375F. Grease a 8-inch square baking pan or mist with baker's spray or oil. Combine the cornmeal, flour, sugar, salt, baking powder and baking soda in a bowl; whisk to blend. Combine the eggs, buttermilk and vanilla in a bowl and whisk to blend. Add to the dry ingredients, then pour the melted butter over the top. Stir until the ingredients are just blended. Be careful not to overmix. Pour the batter into the prepared pan and bake for about 35 to 40 minutes, until golden around the edges, and a cake tester comes out clean when inserted into the center. Cut into squares and serve warm with butter. Serves 4. PER SERVING: 495 calories, 12 g protein, 68 g carbohydrate, 19 g fat (11 g saturated), 148 mg cholesterol, 646 mg sodium, 4 g fiber. Jacqueline Higuera McMahan, who grew up on a Bay Area rancho, is the author of ``California Rancho Cooking,'' ``The Salsa Book'' and ``The Chipotle Chile Cook Book.'' (c)1999 San Francisco Chronicle URL: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/06/30 /FD61394.DTL From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Venetian Panettone Recipe By :Sunset Magazine, March 1998 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: 1/3 cup water 2 large eggs 2 large egg yolks 1/4 lb butter or margarine 2 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 2 tablespoons grated orange peel 1 tablespoon grated lemon peel 1 1/2 teaspoons vanilla 1/4 cup golden raisins 1/4 cup sliced almonds 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select sweet or basic cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds. 3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vienna Bread #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1 tablespoon oil 1 1/2 teaspoons sugar 3/4 teaspoon salt 3 cups bread flour 3 tablespoons dry milk 2 teaspoons yeast Place all ingredients in your machines fully assembled pan, in the order specified by your machines manufacturer. Select the basic, white or french cycle and press start. Posted to Recipe Archive - by RST G on May 11, 1999. From Jenny Hensley (hensley@columbus.rr.com) - - - - - - - - - - - - - - - - - - - NOTES : My kids loved this for french bread the next morning..Of course, my husband liked it fresh with a fresh tomato pasta dish with lots of garlic. * Exported from MasterCook * Waffles 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 1/4 cup 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 * White Bread, Carolyn's Best, Gluten Free Recipe By :Carolyn Randall: Celiac LISTSERVE, Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups white rice flour 1 cup Gourmet Blend flour 1/4 cup sugar 1 1/2 tablespoons. clear gel 3 1/2 tsp. xanthan gum 1 1/2 tsp. salt 1 cup nonfat dry milk 1 3/4 cups warm water 1 tsp. vinegar 2 large . eggs 1/4 cup margarine -- melted & cooled 2 1/2 tsp. dry yeast Mix all ingredients except the yeast. Melt the margarine. Warm the vinegar and water. Quickly and completely blend the eggs into the water using a fork or a whisk. Put the yeast, flour mixture, water mixture, and margarine into the bread machine. Start the machine. Remove the bread when the cooling cycle is over and finish cooling on a rack. Slice and store in an airtight container. 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 * White Crackers, Basic Recipe By :joel.ehrlich@greatesc.com (Joel Ehrlich) Serving Size : 100 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour 1/4 Tsp Salt 2 Tbsp Butter -- Softened 1 cups Water Coarse Ground Salt Preheat the oven to 325F. Combine the flour and salt in the food processor. Cut in the butter until the mixture resembles coarse bread crumbs. Slowly mix in water until a ball forms. Divide the dough into several equal portions for rolling. Roll out on a lightly floured surface (or a pastry cloth) until paper-thin. Sprinkle coarse ground salt lightly over. Roll gently over the top of the dough with a rolling pin. Use a very sharp knife to cut the dough into 2" squares. Transfer to ungreased cooking sheets. Prick each square with a fork 2 or 3 times. Bake until lightly browned (20-25 minutes). Cool on a rack. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Crackers, Basic #2 Recipe By :Crackers, Linda Foust & Tony Husch Serving Size : 95 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour 1/4 Tsp Salt 2 Tbsp Butter Or Margarine -- Softened 1 cups Milk -- Approx Salt -- For Tops These basic crispy crackers go well with soups, salads, dips, appetizers, and cheese. They will remind you of childhood rainy days and tomato soup. Preheat the oven to 325F. In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon of milk. Divide the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers paper thin. They will look almost translucent. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers into 2" squares. handling them gently, transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 - 25 min, or until lightly browned. Cool on a rack. Yield: 95 - 100 Variations: This basic recipe can be the starting point for much interesting experimentation. Simply varying the flour or liquid can produce an entirely new cracker unavailable anywhere but in your kitchen. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Mountain Bread Recipe By :Lynne qoe@sna.com and Dave Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup milk 2 tbsp butter -- (had unsalted in the frig.) 2 tbsp honey 2 tsp salt -- (I used 2 I might try one next time) 4 cups bread flour 2 tsp active dry yeast I put them all in order of bread machine directions. My machine will do a loaf with 4 cups of flour (2 pound loaf). If your machine is smaller you will have to adjust. - - - - - - - - - - - - - - - - - - - NOTES : Dave asked for this recipe a few weeks ago. Between him and I, we came up with this recipe for the bread machine. This turned out wonderful in my bread machine. I have made several loaves now and thought I'd share. * Exported from MasterCook * Whole Wheat Bread, Microwave Recipe By :"Theis, Lee" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups Whole-Wheat Bread Flour 1 1/4 cups Warm Water -- To 1 1/2 C 1 Tbsp Blackstrap Molasses 1 Tbsp Honey 1/2 cups Warm Water 1/4 Tsp Honey 2 Tsp Yeast Mix the last three ingredients in a measuring cup, let sit for a couple minutes, then pour into the flour. Put the honey and molasses into the same cup, add 1 cup water, stir it to dissolve, then pour it into the flour. Mix the dough, adding the remaining 1/4-1/2 cup of water as necessary to get all the flour into the dough. When the dough is ready to start kneading, put 3 cups of water in a large glass jar or bowl, and put in the microwave for 6-8 minutes on HIGH until it begins to boil. (The water, according to my microwave book, acts as a heat absorber and moderator. I never tried making bread without it, so it may or may not be necessary.) While the water is heating, kneed the dough. (I use an extra-large stainless steel mixing bowl to make bread, so I just kneed the dough in the same bowl I used to mix it. Makes clean up a snap.) Kneed for about 8 minutes, or until the water is boiling. **Very** lightly grease two 6-cup microwave bowls with vegetable oil. Cut the dough into two pieces, form these pieces into balls by turning the sides down and under, "twist" the bottom of the balls closed, and put the two balls into the two bowls, twist side down. Put the bowls of dough into your microwave along with the jar of boiled water and microwave on the low power setting (i.e., "1" or "10") for 20-25 minutes to let the dough rise. The dough will approximately double in size. Don't "punch it down" or kneed it a second time--just microwave on HIGH for 10 minutes to "bake" it. (I do this all at one time by programming my microwave to cook at "10" for 18 minutes, then "HIGH" for 10 minutes.) After "baking", remove the bread by simply turning the bowls upside down and shaking out the bread. You'll have two small round loaves when done. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pizza Crust #2 Recipe By :Hodgson Mill whole wheat flour package Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Pizza And Calzones Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. active dry yeast 1 cup warm water 1 1/2 cups whole wheat flour 2 tsps granulated sugar 1/2 tsp salt 2 Tbsps olive oil 1 1/2 cups unbleached all-purpose flour Go through the usual rigamarole of proofing the yeast, mixing it all (with the exception of 1/2 cup of all-purpose flour, and kneading. Use the 1/2 cup of all-purpose flour for board and hands while kneading. Knead for about 5 minutes until dough is smooth and elastic. Form the dough into a ball and place in oiled bowl turning to coat. Cover with plastic wrap and allow to rise for about 15 minutes. Spray one 14-inch pizza pan with no-stick cooking spray (I like to use olive oil spray) and stretch crust to fit pan. If it resists, walk away and swear for a few minutes, and then stretch again. Form the edge to hold your choice of fillings. Top as desired. Bake in a pre-heated 425F oven until cheese is melted and crust is browned. It's pretty good stuff. Compliments of Hodgson Mill and The Tarheel Baker. From TheGuamTarheels@webtv.net (Phyllis and Bob) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pizza Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Dough Cycle Hand Made Pizza And Calzones Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 3/4 cup lukewarm water -- plus 2 tablespoons lukewarm water 2 3/4 cups whole-wheat flour -- plus 1/2 cup whole wheat flour -- for kneading 1 teaspoon salt 1 tablespoon extra-virgin olive oil I'm not going to go through the motions of mixing, kneading, etc. After kneading, let dough rise for 1 to 2 hours, covered with plastic wrap. Punch it down and work it into the desired shape and thickness (1/4 inch for crusty and 1/2 inch for softer. Flip it from time to time as you stretch it or roll it out. Cover and let rise an additional 20 minutes. Bake as directed in whatever recipe you are using. This makes enough dough for a 12 inch thin-crust pizza or a 9 inch thick-crust pizza. Adapted from Lorenza de' Medici's recipe in the Williams-Sonoma Kitchen Library Pizza book. From TheGuamTarheels@webtv.net (Phyllis and Bob) - - - - - - - - - - - - - - - - - - - NOTES : Heavier and more flavorful than the standard dough, whole-wheat dough goes well with more robust pizza or calzone ingredients. Because of its increased fiber content, it will not, however, rise as high, producing a denser, chewier crust. If you want both flavor and lightness, use half whole-wheat flour and half all- purpose unbleached flour. * Exported from MasterCook * Whole Wheat Trail Bread Recipe By :"Backpacker's Cookbook", Margaret Cross and Jean Fiske Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Want To Try Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Warm Water -- about 155 degrees F 1 Tbsp Active Yeast 2 Tsp Salt 1/2 cups Dry Milk 2 Tbsp Honey 2 Tbsp Molasses 1/4 cups Sugar 1/2 cups Vegetable Shortening 2 Eggs 3 cups Flour, All-Purpose 2 cups Whole-Wheat Flour 1/2 cups Wheat Germ 1. Combine water and yeast and let set for about 5 minutes. 2. Mix in salt, milk, honey, molasses, sugar, shortening and eggs. 3. Add the white flour and blend in well. 4. In another large bowl add the whole-wheat flour and wheat germ. Pour the yeast mixture over this flour and blend very thoroughly. Cover and let rise in a warm place for about an hour. 5. Turn dough out onto a well-floured surface and knead vigorously. Divide dough into 6 equal portions and shape into loaves. 6. Grease 6 small bread pans (3 x 5 in.) and place dough into them. Brush tops of loaves with oil and let rise for about an hour. 7. Bake in a pre-heated oven at 375° F. for about 30 minutes. Turn loaves out onto a rack to cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - -