* Exported from MasterCook * Sandwich Buns Recipe By :Recipes from the Old Mill, by Myers and Lind, page 52 Serving Size : 20 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 2 packages dry yeast 1/4 cup sugar 1 tablespoon salt 1/3 cup oil 1/3 cup instant nonfat dry milk 1 1/2 cups whole wheat flour 4 cups flour -- up to 5 cups Yield: 20 -24 sandwich buns. A wonderful homemade replacement for "hamburger buns," these are especially delightful with vegetarian burgers! 1. Dissolve yeast in warm water. 2. To dissolve yeast add sugar, salt, oil, dry milk, and whole wheat flour. Beat vigorously by hand. 3. Stir in enough additional flour to make a stiff dough. 4. Turn out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. 5. Place in greased bowl, turning to grease top. 6. Cover. Let rise in warm place, free from draft, until doubled in bulk, about 45 minutes. 7. Punch dough down. Let rise again until less than double, about 20 minutes. 8. Divide dough in half. Cut each half into 10-20 pieces. Form each piece into a smooth round ball. Place on greased baking sheet about 2 inches apart. Let rest for 5 minutes. Press each ball with palm of hand to flatten. 9. Cover and let rise in warm place, free from draft, until double in bulk, about 45 minutes to 1 hour. 10. Bake at 375 for 15-20 minutes or until done. Remove from baking sheets and cool on wire racks. Poster's notes: I added 1 cup finely grated onion and 1 teaspoon each basil, thyme, and oregano with the whole wheat flour. Also, I cut the oil to 1 tablespoon and added more warm water and instant dry milk to compensate for the difference in liquid. From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I made these for the 4th of July. To make them herbed rolls I added 1 cup finely grated onion and 1 teaspoon each basil, thyme, and oregano with the whole wheat flour. Also, I cut the oil to 1 tablespoon and added more warm water and instant dry milk to compensate for the difference in liquid. * Exported from MasterCook * Semolina Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast 1 1/2 cups Lukewarm Water -- (110F) 2 Tbsp Soft Butter 2 Tbsp Nonfat Dry Milk 1 Tsp Salt 4 cups Semolina Flour -- (To 5 C) What a delight to prepare this light somewhat yellow loaf. Just the right size for sandwiches if placed in a 5-inch X 9-inch or 10-inch pan. I did have one problem with this bread. I think there may have been a misprint in the amount of water or flour. I followed directions as written and after adding the required 3 cups of semolina flour I had a batter, not a kneadable dough. I had to keep adding a little more flour until I was able to get the consistency I wanted, and even then dough was extremely slack. You might try this recipe using only 1 cup of water and 3 cups of flour and see what you get. That is what I will do next time. I used my KitchenAid Mixer for all of the mixing and most of the kneading. "When people think of semolina flour, they usually think of pasta. But semolina, a high-gluten flour made from the hard, coarse endosperm of durum wheat, also makes a lovely loaf of bread. Light golden in color, moist, and of a fine, delicate texture ideal for slicing, this bread recipe is based on one found in Judith and Evan Jones' "The Book of Bread," available in our Baker's Catalogue (as is the semolina flour.)" KAF Dissolve the yeast in 1/2 cup of the warm water in a large bowl. Mix the butter and the dry milk into the remaining cup of water, and add to the yeast along with the salt. Stir in the semolina. Turn the dough out onto a work surface floured with a little more semolina and knead it for 8 to 10 minutes, until smooth. Grease a bowl, set the dough in the bowl, turning to coat all sides, cover with plastic wrap, and let rise until doubled in bulk, about 1 1/2 hours or more. Punch the dough down, turn it out of the bowl, and shape it into a loaf. Place it into a greased 5-inch x 10-inch bread pan. Cover with a towel and let rise until doubled in bulk, about 50 minutes. Bake in a preheated 350F oven for 40 minutes, or until bread is a light golden brown and tests done. Turn the loaf out and let it cool on a rack. Let cool thoroughly before slicing. YIELD: Makes 1 large loaf SOURCE: Merlin's Recipe Box, King Arthur's Bread Web Site Note: "This is a nice, moist sandwich bread. I even made it in our office bread machine* with a fair amount of success: the top crust sank a bit, but the texture, taste and moistness were excellent." King Arthur Flours Date Tested: 09/11/00 Results: Good, as in what a surprise, "good" Weather: Warm, humid, temps in mid 80's. Kitchen Temp: A/C on 75 Ingredients: As written: Note: 3 cups of flour (15 3/4 ozs) way too little or amount of water (1 1/2 cups) much too much. Used between 4-5 cups flour. Used all water as written. Method: Kitchen Aid....pretty much as written. 1st rise: 1 1/2 hours - rose way above bowl level, almost spilled out. 2nd rise: 1 hour Baking time: 40 minutes Used a 5 1/4 x 9 1/4 size pan. Did fine, except dough did not rise above pan after proofing. Weight: 2 lbs 1/4 ozs after first rise. Comment: After adding 3 cups of flour to liquid ingredients, mixture more like a batter than a kneadable dough. Had to add between 1 and 2 cups additional flour to make dough into a kneadable state. Next time use only 1 cup of water total to begin with and only add more if needed. Very attractive bread and oh so moist >From: "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzels #5 Recipe By :Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- up to 3 2 tablespoons granulated sugar 1 teaspoon salt 1 tablespoon active dry yeast -- (1 pkg) 1 cup water 1 tablespoon butter or margarine 1/4 cup flax seed 1 egg yolk 1 tablespoon water coarse salt -- (optional) flax seed -- (optional) An easy recipe with excellent results. In a large bowl combine 1 cup flour, sugar, salt and yeast. In a saucepan, over medium-high heat, heat water and butter to 120 to 130F. Add warm liquid to yeast mixture; beat until well combined. Stir in flax seed and enough flour to make a soft dough. Turn out onto a lightly floured surface. Knead, adding more flour as necessary until dough is smooth and no longer sticky, about 4 minutes. Place dough into a well greased bowl, and cover loosely with well greased plastic wrap. Let rise in a warm place until doubled, about 45 minutes to 1 hour. Preheat oven to 375F. Line baking sheet with foil, lightly grease; set aside. Punch dough down, knead about 5 times. Divide dough into 12 equal portions. Cover portions not being rolled. Roll each portion into a 16 inch rope; shape into pretzel. Place on baking sheet, cover, and let rise 5 minutes. Beat together egg yolk and water. Lightly brush on pretzels. Sprinkle pretzels lightly with coarse salt and flax seed, if desired. Bake 15 minutes or until golden brown. Serve with mustard or melted cream cheese for dipping. Yield: 12 pretzels Serving Size: 1 pretzel Single Serving Nutrient Values: Calories 162, Protein 4.7 g, Carbohydrate 28.8 g, Fiber 1.8 g, Fat 3.0 g, Polyunsaturates 1.4 g, Monounsaturates 0.9 g, Saturates 0.5 g, Cholesterol 17.8 mg, Sodium 214 mg Potassium 107 mg, Folate 46 g, >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough English Muffins #2 Recipe By :Copyright 2000, King Arthur Flour Co. Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons granulated sugar 2 cups warm water -- 105° to 110°F 1 tablespoon active dry yeast 1 cup sourdough starter 7 cups King Arthur Unbleached All-Purpose Flour -- (7 to 8) 1/2 cup non-fat dry milk 1/4 cup butter -- at room temperature 1 tablespoon salt 1/4 teaspoon sour salt (citric acid) -- optional approximately 2 tablespoons cornmeal or semolina. In a large mixing bowl, dissolve the sugar in the warm water. Stir in and dissolve the yeast, and then mix in the sourdough starter and 1 cup of flour. Let this sit for a few minutes, until the mixture begins to bubble. Add the dry milk, butter, salt, sour salt (if you're using it; it's a nice flavor-booster) and a second cup of flour, and beat well. Add 5 to 6 cups of flour, one cup at a time, to form a dough that holds together and pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead it until it's smooth and springy, but slightly on the slack side, about 8 minutes. Add flour only as necessary to prevent sticking. Clean out and grease your bowl and place the dough in the greased bowl, turning it so that a thin film of oil coats all sides. If you want muffins with just a hint of sourness, cover the dough with plastic wrap or a damp towel, let it stand until it has doubled in size, 1 to 1 1/2 hours, and proceed from * below. If you want muffins with a more pronounced sour flavor, be sure to add the sour salt to the dough for extra tang; then cover the finished dough with plastic wrap or a damp towel and let it sit overnight, or up to 24 hours, in a cool place. * When the dough has risen your chosen length of time, punch it down, turn it out onto a lightly floured work surface, cover it and let it sit for a few minutes (to relax the gluten). Divide the dough into two pieces and roll each piece out separately to a 1/2-inch thickness. Cut the dough into 3-inch rounds; re-roll and cut any remaining scraps. Place the rounds, evenly spaced, onto cornmeal- or semolina-sprinkled baking sheets (12 or 13 rounds per sheet), sprinkle them with additional cornmeal or semolina, cover with plastic wrap, and let them rise until light and puffy, about 1 hour. Carefully transfer the rounds (as many as a time that will fit without crowding) right-side up to a large electric griddle preheated to 350°F, or to an ungreased frying pan that has been preheated over medium heat. Cook them 2 minutes on each side, then 6 additional minutes on each side. Be gentle during these first few flips, so the muffins don't deflate! Cook six minutes more on each side, then up to an additional 4 minutes on each side, or until an instant-read thermometer inserted in the center of a muffin registers 190°F. Remove them from the griddle and cool on a wire rack. Yield: twenty-five 3-inch English muffins.Nutrition information per serving (one whole 3-inch muffin, 76g): 171 cal, 2.3g fat, 5g protein, 32g complex carbohydrates, 1g sugar, 1g dietary fiber, 6mg cholesterol, 270mg sodium, 100mg potassium, 31RE vitamin A, 2mg iron, 102mg calcium, 64mg phosphorus. From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - NOTES : This recipe from King Arthur out-Thomas's Thomas's. I have been using this recipe for almost two years and have never had a failure. They are fantastic. Who doesn't love English muffins? Homemade sourdough ones seem even more scrumptious, and some of the taste-testers here had to admit that these crusty, chewy and tangy gems were the best they'd ever eaten. Quite a compliment, we confess, so we hope you and your family and friends agree. Especially if you've never made English muffins before, go for it; they're a cinch and great fun because you can watch them rise before your very eyes as they cook. With these you might even be able to resist the urge for slathered-on butter. Wow! (When else does that happen?) These freeze really well, too. * Exported from MasterCook * Southwestern Flat Bread - Grill Or Oven Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Bread Flour -- (To 3 C) 1 Tbsp Chili Powder 2 Tsp Sugar 1 Tsp Salt 2 1/2 Tsp Quick-Rising Yeast 1 cups Warm Water 1/4 cups Oil 1 Egg White 1 Tbsp Water Fresh Oregano Leaves -- Or Fresh Cilantro Leaves Stir together 1 cup of bread flour, chili powder, sugar, salt and yeast in a large bowl. Stir in warm water and oil. Beat with electric mixer 3 minutes. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Turn dough out onto lightly floured surface. Knead 5-7 minutes (or use dough hook in mixer). Place dough in a greased bowl and cover. Let rise 60-90 minutes or until doubled. Grease 2 cookie sheets. Punch dough down and divide in two. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in a warm place for about 20 minutes. Preheat oven to 425F. Stir together egg white and 1 tbsp. water. Brush bread with mixture. Immediately sprinkle with oregano or cilantro. Bake 11-14 minutes or until golden brown. Cool on wire rack. Serve warm or cool. Try this recipe on the grill. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Biscuits Recipe By :Vegetarian Journal Jan/Feb '94 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Spelt Flour 1 Tbsp Baking Powder 1 Pinch Salt 1/4 cups Margarine -- chilled 1/2 cups Soy Milk -- lite 1/2 Tsp Margarine -- melted A melt-in-your mouth texture will make these a favorite breakfast treat. Experiment with adding basil, dried onion, and oregano for herbed biscuits, or raisins, finely chopped nuts, and orange juice (instead of soy milk) for a sweet version. Heat oven to 450F. Grease a lg baking sheet. In lg bowl, mix together flour, baking powder, and salt. With pastry cutter or two knives, cut in margarine until mixture resembles fine crumbs. Stir in soy milk until a soft dough forms and mixture pulls away from sides of bowl; do not overmix. Turn dough out onto generously floured board. Knead gently (about 10 times). Pat dough out to between 1/4- and 1/2" thick. Cut with 2-1/2" biscuit cutter. Re-roll and cut scraps until remaining dough is used. Place on baking sheet and brush with melted margarine. Bake biscuits about 10 min. or until very lightly browned. Serve warm or at room temp. Total Calories Per Biscuit: 97 Fat: 4 grams Vegetarian Journal Jan/Feb '94 Mary Clifford, R.D., is a dietitian in Virginia and a nutrition advisor for The Vegetarian Resource Group. >From: brad@clark.net (Brad Scott) From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread #7 Recipe By :More with Less Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Wheat-Free Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Milk May Use Soy Or Other Milk 1 Tbsp Lemon Juice Mix Together And Set Aside For 5 Min To Sour Stir Together: 3/4 cups Whole Spelt Flour 1/2 cups Unbleached Wheat Flour 1/2 Tsp Sea Salt 1/2 Tsp Baking Soda 1 Tsp Baking Powder 1 Dash Cinnamon -- To 2 I have used spelt for several years. I have found that Vita-spelt flour has better results in bread than some other brands but I have not done extensive research on all brands. They (Purity Foods) check each load of spelt grain that comes in to make sure it is bread quality. You can go to their website and find lots of recipes for all kinds of foods. They also have pastas and "white" spelt flour. By using a search engine you can find some other recipes also. One thing I quickly learned is that you need about 1/4 cup less liquid with spelt than with wheat flour. If you would like some other recipes I have adapted contact me by email. This is the recipe I always use for pancakes. I adapted a whole wheat recipe from More with Less Cookbook. Now my kids complain if I do it differently. Mix dry ingredients with wet ingredients until moist. Allow to set for several minutes while griddle heats then make pancakes and enjoy. Sharon >From: ssmaust@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread For Bread Machine Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 cups Arrowhead Mills Spelt Flour 1 Pkg Yeast 2 Tbsp Vegetable Oil 2 Tbsp Honey 1 Tsp Salt 1 cups Warm Water I have not made this recipe using a bread machine, but making it by hand was a cinch and was pretty good. This is a spelt bread recipe and you can find it sold in package form from Arrowhead Mills; e.g. SPELT FLOUR. I am submitting both the bread machine and manual method. This recipe appears on the Spelt Flour package. Place in bread machine according to manufacturer's instructions. Bake on shortest cycle possible (NOT quick bread cycle). If loaf falls and craters during baking cycle, decrease water slightly next time. FOR BAKING IN THE OVEN Use same ingredients as above. Preheat oven to 350F. Dissolve yeast in water with honey and vegetable oil. Add salt and 1 1/2 cups spelt flour. Beat well for 3 or 4 minutes. Cover with damp cloth and let sit for in warm place for approx. 30 minutes or until doubled in size. Add remaining flour turning onto floured board to knead. Knead until smooth adding (more) flour if necessary. Place in oiled loaf pan, cover with damp cloth and let rise in warm place until doubled in size (approx. 30 minutes). Bake for 30-40 mins. or until golden brown. Yield: 1 loaf Source: Arrowhead Mills, available at Fresh Fields (Whole Foods). Note: Fresh Fields also sells spelt flour in bulk form. BROWN RICE RECIPES...There is a company, Fearn Natural Foods, that distributes a mix called "Brown Rice Baking Mix." I purchased this box from Fresh Fields but have yet to try these recipes. On the back of package the company gives recipes for BREAD (not) yeast bread, but with no other type flour, PANCAKES, WAFFLES, and WHEAT-FREE THIN CRUST PIZZA (again, no yeast). Not only is this mix wheat free but gluten free also. >From: "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Pumpkin Loaf Recipe By :The Redbook Breadbook Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1/2 cup toasted wheat germ 1 tablespoon baking powder 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/2 cups granulated sugar 1/2 cup vegetable oil 2 large eggs 1 1/2 cups canned pumpkin -- * 1/4 cup milk 1) heat oven to 350 degrees F. Grease a 9x5x3 inch loaf pan. 2) put all ingredients in a large bowl and mix with an electric mixer or by hand with a wooden spoon. When thoroughly mixed, spread batter in prepared pan. 3) bake 60-65 minutes or until a wooden toothpick inserted in the center comes out clean. 4) remove pan from oven and place on a wire rack to cool for 10 minutes. Remove loaf from pan and cool completely on a wire rack. Tightly wrapped in aluminum foil, loaf keeps well in refrigerator or freezer. makes one loaf they suggest making it a day before serving to allow the flavors a chance to blend, but I usually serve it the next day. * if you make the mistake, as I did, of buying the caned pumpkin _pie_ filling, do _not_ add the cinnamon, nutmeg, ginger or cloves - the pie filling is already properly seasoned for this recipe. The can usually comes in a 30 ounce size, so my suggestion is to make 2 loafs (double all the other ingredients except the seasonings) and freeze one or give it away. this recipe is from "The Redbook Breadbook", copyright 1977 by the Redbook Publishing Company. There are no authors credited, just the editor, Elizabeth Alston. - - - - - - - - - - - - - - - - - - - NOTES : When my two sons were little and would go to the pumpkin farm,I'd use this recipe to "use" their pumpkin innards. In reality, I just threw away the little bit of pumpkin we scooped out and used canned pumpkin, but I told them it was their pumpkin's innards. Of course,I sent them to bed before I baked this so they wouldn't see the canned pumpkin... anyway, I thought it was a strange thing to make in August, but I wanted it and it went over well with my co-workers on Saturday. * Exported from MasterCook * Two-Hour Buns Recipe By :Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Buns And Rolls Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fast rising instant yeast 8 cups all-purpose flour 3/4 cup ground flax seed 1/2 cup granulated sugar 2 eggs 1 teaspoon salt 3 cups lukewarm water Simple and delicious... nothing beats fresh buns! In a bowl, mix yeast, 4 cups flour and ground flax. In a large bowl, beat sugar, eggs and salt. Add water and stir. Add flour mixture to the liquid and beat until well blended. Add remaining flour and knead. Let rise 15 minutes. Punch down and let rise again 15 minutes. Punch down and form into buns. Place on greased baking sheet allowing 2 inches between buns. Let rise one hour. Preheat oven to 350F. Bake 20 minutes. Remove and cool on a rack. Yield: 4 dozen 10 cm (4 inch) buns Serving Size: 1 bun Single Serving Nutrient Values: Calories 109, Sodium 55 mg, Protein3.3 g, Potassium 74 mg, Carbohydrate 20.3 g, Folate 26 mg, Fiber 1.2 g, Fat 1.5 g, Polyunsaturates 0.8 g, Monounsaturates 0.3 g, Saturates 0.2 g, Cholesterol 8.8 mg. >From: Kathleen - - - - - - - - - - - - - - - - - - -