* Exported from MasterCook * Brioche-Old Fashioned Method (Bread Or Coffeecakes) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Milk -- Tepid 1 Pkt yeast 2 Tbs sugar 2 Eggs -- Beaten 3/4 Cup flour 2 Eggs -- More 1 Tsp salt 2 Sticks Butter -- Tepid Melted 2 Cups Flour -- More As Needed Dissolve yeast in milk with sugar till foamy.Blend in 2 beaten eggs and 3/4 cup flour to make a smooth mixture. Then blend in 2 more eggs, salt, melted butter and 2 cups of flour. beat vigourously with wooden spoon until dough is stiff and hard to stir. Let dough rest 5 minutes. Knead on floured surface with heel of hands ( not warm palms ) until smooth and elastic. Place dough in oiled bowl and cover and let rise in a warm place triple, about 3 hours or let cool rise in refrigerator overnight. Pat dough into a rectangle 12 inches long.Flip right side over to middle and left side over to cover.Pat dough back into a rectangle and repeat the folding again ( this redistributes the yeast cells to produce a fine grain texture ) Return dough to bowl and let rise again a minimum of 1 1/2 hours. Punch down dough and place in pan or pans and let rise slightly more than double. whatever pan you use just fill 1/3 to 2/5 full. bake in a preheated 425 oven for 30 minutes or lightly browned. for coffeecake: roll out dough and cover with sugar, cinnamon, nuts and reroll jelly roll style, forming into a ring and cutting sections with a scissors and forming alternate pieces into a petal design. Let rise double and bake in middle oven rack at 375 until lightly brown. Yield: 1 brioche loaf or 2 , 12 inch coffeecake rings. Note: the trick for perfect brioche dough is never let the temperature of ingredients get to hot or to cold. Since there are so many risings with this dough, I prefer to let the first rise occur in the refrigerator.It really helps with the yeast cell buildup. Enjoy! Joan,"Flour Power" >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brother Juniper's Santa Rosa Struan Recipe By :Rustic European Breads From Your Bread Machine Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 pound Loaf: -- (1 lb loaf): 2 1/2 Tsp Active Dry Yeast -- (2 t) 3 1/2 C Bread Flour -- (2 C) 1/4 C Polenta -- uncooked, (2 T) 1/4 C Rolled Oats -- (2 T) 1/4 C Brown Sugar -- (2 T) 1/4 C Wheat Bran -- (2 T) 2 Tsp Salt -- (1 t) 1/4 C Brown Rice, Cooked -- (2 T) 2 Tbsp Honey -- (1 T) 1/2 C Buttermilk -- (1/4 C) 1 C Water -- PLUS 2 Tbsp Water -- (1/2 C + 1 T) Note, * Book by Linda West Eckhardt and Diana Collingwood Butts *NOTE: The amount of water will vary according to the moistness of the rice. Basic Bread Setting Process the ingredients according to your manufacturer's instructions for a basic bread setting. This recipe was developed using just-cooked rice. If your rice has been sitting in the refrigerator overnight, you may need an extra tablespoon or so of water. If your machine has a light crust setting, you might want to try it. Remove the bread from the bread machine pan to a rack to cool. Wrap to store in aluminum foil or ina clean, brown paper bag. This is WONDERFUL!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown And White Bread, Melody's (Gluten Free) Recipe By :The Bread Machine Magic Book of Helpful Hints Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 lb. loaf: 2 1/4 teaspoons Active dry yeast -- 1 packet 1 cup Brown rice flour 2 cups White rice flour 3 1/2 teaspoons Xanthan gum 2 teaspoons sugar 1/4 cup sugar 1 1/2 teaspoons Salt 1 1/3 cups Nonfat dry milk powder 1/4 cup butter or margarine -- melted 2 large eggs -- well beaten 1 3/4 cups Warm water 1) Place all ingredients, except the warm water, in bread pan and press start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula it occasionally. 2) After the baking cycle ends, remove bread from pan, place on wire rack , and allow to cool 1 hour before slicing. Crust: Medium Optional Bake Cycles: Sweet Bread, Rapid Bake Source: The Bread Machine Magic Book of Helpful Hints by Linda Rehberg and Lois Conway 1993 ISBN 0-312-09759-X Shared but not tested by Elizabeth Rodier, Dec 93F >From: z@fybits.com (Z Pegasus) - - - - - - - - - - - - - - - - - - - NOTES : Melody Gabriel from Vero Beach, Florida, shared this basic, easy-to-make recipe and when others tried it, the consensus was "Wonderful". * Exported from MasterCook * Brown Rice Flour Bread Recipe By :ElMolino Mills, Best Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups brown rice flour 2 tsp salt 4 tablespoons brown sugar 4 tablespoons oil 1 1/2 tablespoons yeast -- (1 1/2 to 2) 3 cups warm water Mix dry ingredients well. Dissolve yeast in warm water and add oil and mix into dry ingredients. Add more warm water to make a soft mixture. Place in greased muffin tins or bread pans. Let stand 45 minutes and bake in a preheated 375 oven until bread is browned on top with cracks, about 30 minutes Note 1: brown rice flour is available at health food stores Note 2: gluten free baked goods dont tend to rise as high or be a light textured as gluten flours and they tend to stale quicker. Note 3: gluten free white flour is available from some mills Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bruce's Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Dough Cycle Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Flour 1/4 Tsp salt sugar oil 2 Tsp Active Dry Yeast -- Saf Brand 9 Ozs water 1 tablespoon Gluten Flour, 100% -- * 1 Tsp Dough conditioner -- * (CT-1) This story and recipe is about as low a carbohydrate bread as can be made! When I was in Pennsylvania in April, my son Bruce made a great bread that had a light colored crunchy crust. He put the ingredients into his Zoji S-15 and set it to the dough cycle. He removed the dough at the end of the cycle, shaped it, slashed the top and sprinkled a little flour over it. Then he set it to rise until it had doubled in volume and baked it in a 450 degree oven (with a pan of water on the bottom shelf) for 25 minutes. The bread was light in color, had a good taste and an amazingly crunchy crust. To add to the wonder of it, the bread has low salt, no sugar and no fat (other than that which is part of the flour). Contrary to our popular conception that yeast needs sugar to feed on, it is capable of converting some of the carbohydrate in the flour to its needs. Bruce was kind enough to give me his recipe and I have worked on it to be able to get the same results in the Zoji without having to turn on an oven during the summer. I will give you the recipe both ways so you can take your choice. He calls the loaf Peasant Bread. I call it Bruce's Bread, in his honor. The last two ingredients are necessary to get a light, high rising loaf if baking is completed in the Zoji. The addition of these two ingredients will allow baking the bread on the quick cycle! Reduce the yeast to 1-1/2 tsp if you want to use the regular or delayed cycle. The dough is quite soft. If you chose to bake it in the oven, you may want to add a little flour to make it easier to handle. Oven baking is 450 degrees for 25 minutes. A pan of water on the bottom shelf will insure a crispy crust. >From: Irwin@prodigy.com (MR IRWIN H FRANZEL) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat Applesauce Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3/8 Cup Buckwheat flour 2 5/8 bread flour 3/4 Cup applesauce 1 1/2 Tblsp vegetable oil 1 1/2 Tsp salt 3/4 Cup Water -- Adjust To Your Needs throw in and bake for 2 cup bread makers - but I've adjusted them for 3 cups. From "Blue Ribbon Breads", by May Ward and Carol Stine, published by Hodgson Mill. Jan From: tessi!uunet!mailrus!uflorida!rm1!jan (Jan Cranny) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat Millet Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 Cups Bread Flour -- or all purpose flou 1/3 Cup buckwheat flour 1/3 Cup millet seeds 1 Tablespoon malt 1 Teaspoon salt 1 Cup water 1 1/2 Teaspoons dry yeast from the Narsai David sheet >From: tessi!hpupora!sun!portal!cup.portal.com!amy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat Whole Wheat Bread Recipe By :Gerry's adaptation from Lora Brody's Whole Wheat Bread Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons nonfat dry milk powder 1/3 cup honey 1 1/3 cups water 2 tablespoons butter -- room temp 1 1/2 teaspoons salt 2 cups flour -- whole-grain wheat 1 cup buckwheat flour 1/2 cup flour -- all-purpose, unbleached 1/3 cup cornmeal -- yellow 2 tablespoons vital wheat gluten 2 1/2 teaspoons yeast Place in the machine in the order listed. Program for basic white bread and press start. A very flavorful loaf. Dense and compact. Excellent! 12.5% cff >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buckwheat-Parmesan Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C WATER 1 tablespoon OIL 1 EGG 1 tablespoon HONEY 1 1/2 C WHITE FLOUR 1/2 C WHEAT FLOUR 1/3 C PARMESAN CHEESE 1 teaspoon SALT 1 tablespoon MILK 2 1/2 teaspoons BOOST 1 1/2 teaspoons YEAST conversion factors: 1/4 cup equals 4 Tbsp. 1 tbsp = 3 tsp From: weede@ncsa.uiuc.edu (Nick Weede) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Butterhorn Rolls Recipe By :Bread Machine Magic Helpful Hints, pp.220 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb. loaf: -- 1 lb loaf: 3/4 Cup milk -- (1/2) (plus 2 T for Welbilt/Dak) -- (plus 1T) 1 egg -- (1) 3 Cups all-purpose flour -- (2) 1/3 Cup oil -- (1/2) 1/3 Cup sugar -- (1/4) 1 1/2 Teaspoons active dry yeast -- (1 1/2) (Red Star, up to 2 tsp for 1 1/2 lb) 1 1/2 Tablespoons melted butter -- (1) or margarine Place all ingredients except melted butter in bread pan, select Dough Setting and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Shape dough into a log. For 1 1/2 POUND With a sharp knife, divide dough into 3 pieces, roll each piece into a ball. FOR 1 POUND With a sharp knife, divide dough into 2 pieces;roll each piece into a ball. With a rolling pin, roll each ball, one at a time, into a 9 inch circle. With a sharp knife or a pizza cutter, divide each circle into 8 wedges, as if cutting a pizza. Staring at the wide end roll up each wedge toward the point. Place rolls on an ungreased baking sheet, point side underneath. Cover and let rise in a warm oven 30 to 45 minutes until doubled. (Hint: to warm oven slightly,turn oven on Warm setting for 1 minute then turn it off,) and place covered rolls in oven to rise (Remove sheet from oven to preheat.) Preheat oven to 375 degrees. Brush rolls lightly with melted butter. Bake for 12 to 15 minutes until golden. Remove from oven and serve warm 1 1/2 pound dough yields 24 rolls 1 pound dough yields 16 rolls. >From Bread Machine Magic by Linda Rehberg and Lois Conway, St.Martin's Press. Make these once and they will become favorites. The dough is so easy to handle. They are rich and tender. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread Recipe By :Fredericksburg Home Kitchen Cook Book Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups buttermilk 1 yeast cake -- dissolved in: 1/4 cup warm water 1 tablespoon salt 1 tablespoon sugar 1 tablespoon shortening -- melted (about -2 quarts in all) Heat buttermilk, stirring constantly. Cool Add dissolved yeast and enough flour to make a soft sponge. Cover and set in a warm place over- night. In the morning add sugar, salt and shortening. Beat until smooth and add enough flour to make a dough stiff enough to knead. Work until smooth and add enough flour to make a dough stiff enough to knead. Work until smooth and elastic. let rise to double in bulk, knead again and form into loaves. Cover pans, let rise again, to double in bulk, and bake in a hot oven about 45 minutes. -- HOW TO USE COMPRESSED YEAST: In using compressed yeast you may use double or even tripple the quantity of yeast given in your recipe in order to shorten time of fermentation. Be sure not to let your dough get too light at any stage of the procedure. (In other words, don't let the dough go for too long a rise. If you use this procedure and watch your dough texture/height, there is no reason why this should not work, and want the joy of doing it yourself.) -- >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : This is from the Fredericksburg Home Kitchen Cook Book, first published in 1846. I Have the Centennial Edition, 1946. Great find, a bit pricey, in the book stalls. There are two yeast recipes, followed by a Buttermilk Bread recipe. These are old recipes, but my grandmother made her own yeast on the farm and followed the same procedure in Iowa, turn of the century. Reminder, this recipe is an old one, and is therefore vague. * Exported from MasterCook * Buttermilk Bread #2 Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/4 Cups Buttermilk 3 Tablespoons Butter or Margarine -- Softened 3 Tablespoons Honey 3 1/4 Cups Bread Flour 1 1/2 Tsp Salt 1/4 Tsp Baking Soda 1 1/2 Tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light Crust Color. do not use delay cycles. Remove baked bread from pan and cool on wire rack. >From: rfurniss@sisna.com (Reid J. Furniss) - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Buttermilk Bread #3 Recipe By :The Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: 1 1/2 Tsp Dry Yeast 2 C Bread Flour 2/3 Tsp Salt 2/3 Tsp Sugar 2 1/2 Tbsp Buttermilk -- Powdered, Or Fresh 1 1/4 Tbsp Butter 2/3 C Milk The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4 "Allen J. Michielsen" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread #4 (Dede's) Recipe By :Bread Machine Magic, Lois Conway & Linda Rehberg,pp 149 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Cups buttermilk 3 Tablespoons honey 1 1/2 Teaspoons salt 1 Tablespoon butter -- or margarine 3 Cups bread flour 2 Teaspoons active dry yeast -- Red Star Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cook 1 hour before slicing. I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T. This is a very nice, tender, rich loaf. Great for sandwiches. Next time I will try reducing the honey by 1T. [ECR} - - - - - - - - - - - - - - - - - - - NOTES : I used 1T applesauce in lieu of the butter and reduced the buttermilk by 1T. This is a very nice, tender, rich loaf. Great for sandwiches. Next time I will try reducing the honey by 1T. [ECR} * Exported from MasterCook * Buttermilk Cheese Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1 tsp baking powder 1 tsp salt 1 tablespoon sugar 1 cup buttermilk -- (room temperature) 1/4 cup warm water 1 cup sharp cheddar cheese -- grated, extra sharp --or 1/2 cup blue and 1/2 cup cheddar Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Pumpernickel Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg, pg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 Large Loaf: -- (small loaf:) 1 3/4 Tsp Active Dry Yeast -- (1 1/4 t) 2 1/4 C Bread Flour -- (1 1/2 C) 1 C Rye Flour -- PLUS 2 Tbsp Rye Flour -- (3/4 C) 1 1/2 Tbsp Brown Sugar -- (1 T) 1 1/2 Tsp Salt -- (1/2 t) 1 1/2 Tbsp Vegetable Oil -- (1 T) 1 1/2 tbsp Caramel Coloring -- (1T) 1/3 C Buttermilk -- (1/4 C) 1 C Water -- PLUS 2 tbsp Water -- (3/4 C) This nutritious black bread is perfect with hearty soups, with soft mild cheeses from ricotta to brie, and with smoked ham or turkey. Plain lowfat yogurt can be substituted for the buttermilk. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Doesn't taste too much like pumpernickel but more like buttermilk. Does taste good. Entered into MasterCook II by Reggie Dwork reggie@reggie.com but tested by Jeff! - - - - - - - - - - - - - - - - - - - NOTES : I agree w/Reggie....tastes more like a very light wheat bread than pumpernickel, but still very good! I omitted 1 1/2T caramel coloring. The bread rose too high.Try using 1-2T less water. Good taste, good texture, good sandwich bread. Not too sweet! [ECR] * Exported from MasterCook * Buttermilk Rye Bread, Lorraine's Recipe By :Rehberg & Conway, Bread Machine Magic Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf: -- 1 1/2 lb loaf: 3 tablespoons dried buttermilk -- 5T 2 cups bread flour -- 3 cups 1/3 cup rye flour -- 1 cup 1 teaspoon salt -- 1 1/2 tsp 1 1/2 tablespoons brown sugar -- 2 T 1 teaspoon caraway seed -- 1 tsp 1 tablespoon Heidelberg Rye Sour -- to 2T (for both) 7/8 cup water -- 1 3/8 cups 1 tablespoon butter or margarine -- 1 1/2T 2 teaspoons yeast -- 3 tsp Use regular bake cycle, light crust setting. Delayed timer okay. *My addition, for a more authentic soour rye taste. Available from King Arthur Flour Baker's Catalog, 1-800-827-6836 from Rehberg & Conway, Bread Machine Magic I've found this could work well as mixes. I'll be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines. >From: Sandal@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Yeast Cakes Recipe By :Fredericksburg Home Kitchen Cook Book Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yeast cake 1 pint warm water 1 tbsp cornmeal 1 tbsp sugar 1 tsp salt 1 pint buttermilk 1 cup flour 1 cup water Dissolve 1 yeast cake in 1 pint warm water, add 1 tablespoon each of cornmeal and sugar and 1 teaspoon salt. Let stand over night. In the morning boil 1 pint buttermilk; have ready 1 cup flour and water, mixed to a smooth, stiff batter; pour this into boiling milk and let it cook thoroughly, stirring constantly. When cool, add to the yeast mixture and set in a warm place until it ferments. Then work in corn meal enough to make a stiff dough, mold into cakes and dry in shade. -- HOW TO USE COMPRESSED YEAST: In using compressed yeast you may use double or even tripple the quantity of yeast given in your recipe in order to shorten time of fermentation. Be sure not to let your dough get too light at any stage of the procedure. (In other words, don't let the dough go for too long a rise. If you use this procedure and watch your dough texture/height, there is no reason why this should not work, and want the joy of doing it yourself.) -- >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : This is from the Fredericksburg Home Kitchen Cook Book, first published in 1846. I Have the Centennial Edition, 1946. Great find, a bit pricey, in the book stalls. There are two yeast recipes, followed by a Buttermilk Bread recipe. These are old recipes, but my grandmother made her own yeast on the farm and followed the same procedure in Iowa, turn of the century. * Exported from MasterCook * Cake Mix Bread Recipe By :Rebecca O'Dea Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small: 7/8 cup water -- or milk 1 tablespoon butter or margarine 2/3 cup yellow cake mix 1 1/4 cups bread flour -- or all-purpose 1 teaspoon yeast 1/4 teaspoon orange zest -- optional (1/4 to 1) -- or- lemon zest -- 1/4 tsp extract for added flavor -- optional (1/4 to 1) 1 pound 1.5 pound water or milk 1 cup 1 1/4 cups butter or margarine 1 1/2 TBS 2 TBS yellow cake mix 3/4 cup 1 cup bread or all purpose flour 1 3/4 cups 2 1/2 cups yeast 1 1/2 tsp 2 tsp options: 1/4 to 1 tsp orange or lemon peel zest 1/4 to 1 tsp extract for added flavor Simply load and bake according to your machines instructions. >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : Rebecca O'Dea created this recipe. She says it reminds her of the local deli Hawaiian Bread. The bread is a high riser, is light and fluffy with a crisp crust. The variations are endless--i.e. devils food, white, strawberry, raspberry. Duncan Hines has a Key Lime mix. All the sugar and salt needed are already in the cake mix. * Exported from MasterCook * California Dip Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 1/2 cups flour 1/4 tsp baking soda 1 egg 3/4 cup cottage cheese 3/4 cup sour cream 3 tablespoons sugar 1 1/2 tablespoons butter -- at room temperature 1/4 cup water 1 package Onion soup mix -- Lipton's to taste) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add first 4 ingredients in order given. Slightly warn the rest of the ingredients, then add to the pan. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calzones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 1 1/4 cups beer -- warmed 1 teaspoon salt 2 tablespoons sugar 1 tablespoon olive oil 3 cups bread flour 2 teaspoons yeast Filling: 4 Roma tomatoes -- chopped 3 cloves garlic -- minced fresh basil -- chopped 1 chicken breast -- cooked and chopped parmesan cheese -- shredded feta cheese -- crumbled Choose your favorite method for making dough. While you're waiting, combine the tomatoes, garlic, and basil, and set aside. Divide the dough into two balls, and roll one into a circle appx. 12" in diameter. Layer half of the circle with parmesan cheese, chicken, tomato mixture, and a liberal dose of crumbled feta. Fold crust over and seal the edges. Repeat with other half of dough. Bake at 350 for ~15-20 minutes. When done, brush the crusts with melted butter, and enjoy. This makes two good-sized calzones . >From: Patti Beadles - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Calzones #2 Recipe By :Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Dough Cycle Filled Breads International Breads Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small (4)-- 2/3 cup water 1 tablespoon olive oil 1/3 teaspoon salt 1/4 teaspoon oregano 2 cups bread flour 1 teaspoon yeast --medium (6)-- 1 cup water 1 1/2 tablespoons olive oil 1/2 teaspoon salt 1/3 teaspoon oregano 3 cups bread flour 1 1/2 teaspoons yeast Calzone- Remove dough from the machine and roll it into circles of approx. 8 inches in diameter. Spread filling on one half of the circle leaving a border around it for closing. Close the calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking or pizza pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake in a preheated 500F oven for approximately 20 to 30 minutes or until puffed and golden. Filling- place 1.5 to 2 T each of ricotta and grated mozzarella cheese in each calzone. Or use a stromboli filling. >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caper Olive Bread Recipe By :The Bread Machine Cookbook, Melissa Clark Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb loaf: -- 1 1/2 lb: 1 Cup WATER -- (1-1/3 C.) 2 Tablespoons OLIVE OIL -- (3 T.) 1/3 Cup fresh PARSLEY -- (1/2 C.) 2 Teaspoons SUGAR -- (1 T.) 1 Teaspoon SALT -- (1-1/2 tsp.) 1 1/2 Cups Whole-Wheat Flour -- (2 C.) 1 1/2 Cups Bread FLOUR -- (2 C.) 1 1/2 Teaspoons YEAST -- (2-1/2 tsp) 1/3 Cup CAPERS -- (1/2 C.) 1/3 Cup pitted GREEN OLIVES -- (1/2 C.) Bake Accord to Manuf. Instruct. Add OLIVES and CAPERS five minutes before the final kneading is finished. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Cheese Bread (Abm) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 can cheddar cheese soup -- undiluted 1 large egg 1/2 cup water 2 tablespoons water 1 1/4 teaspoons salt 3 cups bread flour 1 tablespoon sugar 1 1/2 teaspoons caraway seed 1/4 cup parmesan cheese -- grated 1 tablespoon butter 2 teaspoons active dry yeast Divide can of soup evenly (I use two margarine tubs and weigh them). Seal and freeze second portion for next batch of bread. Place all ingredients in pan of bread machine in order listed, or in the order recommended for your machine. Set controls for Basic bread with medium crust and start machine. Makes one 1 1/2-pound loaf. >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Cheese Bread #2 (Traditional) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can Cheddar Cheese soup -- undiluted 2 large eggs 1 1/2 cups warm water 3 teaspoons salt 6 1/2 cups bread flour -- (6 1/2 to 7) 2 tablespoons sugar 1 tablespoon caraway seed 1/2 cup grated Parmesan cheese 2 tablespoons butter 2 packages active dry yeast (original ingredients for 2 loaves) Most of the ingredients were divided in half, but I used slightly less than half the amount of water so that I would not exceed the maximum of 3 cups of flour for my bread machine. (This also has the effect of intensifying the cheese flavor.) I also used slightly less than half the amount of yeast, because this bread rises very high and will overflow the pan if I don't use LEVEL teaspoons of yeast. The amount of salt was reduced slightly below half due to personal taste. >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Seed Rye Bread Recipe By :Michael Plewa Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1 1/2 tablespoons butter -- or veg. shortening 2 1/2 cups bread flour 3/4 cups rye flour 3 tablespoons sugar 1 teaspoon salt 1 tablespoon dry milk 1 tablespoon caraway seed 2 tablespoon wheat gluten 2 1/2 teaspoons dry yeast One of the problems with bread machines is that the density of whole grain or rye breads can approach that of neutron star material. So after experimenting with a number of variable I have a never-fail lighter, aromatic rye bread recipe that is great for slicing and sandwich making. I use a Hitachi HB-B201+ bread machine. [Michael] After the dough has kneaded for about 5 min I make sure that its composition is a solid twirling ball. If the dough looks overly sticky or is smearing around in the bread pan I add bread flour in 1 tablespoon amounts until the dough firms up. This will prevent the collapse of the center of the loaf during the second rise. The bread machine is set to the "bread" menu and the bread color setting is set to medium. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Care And Storage Of Yeast Recipe By :SAF Yeast; Irwin Frankel Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Yeast is a delicate, single celled organism that makes it easy to produce raised bread. Yeasts work well when they are in a temperature range of 85 to 115 degrees F, depending upon the variety. Rapid rise yeasts prefer the higher temperatures. There is a simple procedure called "Proofing" which is a way to test whether yeast is good.* Yeasts digest sugar and produce alcohol and carbon dioxide gas (CO2). These are both natural products of the fermentation process. The alcohol contributes to the taste of bread and the carbon dioxide produces bubbles in the dough that make it expand and rise. All recipes are designed to balance the ingredients so that the desired character of the loaf is produced. In the unopened package, SAF Yeast has a shelf life of two years at room temperature. We have yeast that works perfectly after four years when cared for as described below. Yeast is damaged by water and moistue. The following procedures are designed to keep yeast dry. 1. Select two air tight jars, one about four ounces and the other, one quart. 2. Be sure the jars are absolutely dry! 3. In a dry location, open the package of yeast and fill the small jar for storage in the refrigerator for frequent use. 4. Pour the remainder of the yeast into the large jar for storage in the freezer. 5. To use yeast from the refrigerator jar: open the jar, pour out the required amount of yeast, cover the jar and return it to the refrigerator as quickly as possible. Avoid dipping measuring spoons into the yeast; they may carry moisture. 6. To refill the refrigerator jar: remove the freezer jar and allow it to come to room temperature before opening. Notice that moisture will condense on the outside of the container. (If the jar were opened when it was frozen, moisture would condense into the yeast.) Dry the jar thoroughly. Open it when at room temperature and pour some yeast into the refrigerator jar. Tightly close both containers and return them to their storage locations. How to Use SAF Instant French Yeast SAF Instant Yeast is a quality, high performance yeast, developed by the world's largest and oldest yeast manufacturer, S. I. Lesaffre, in France. To bake bread in Automatic Bread Machines on the regular cycle or in ovens: Use 1/2 teaspoon SAF Instant Yeast per cup of flour. To bake bread in Automatic Bread Machines on the quick cycle: Use 3/4 teaspoon SAF Instant Yeast per cup of flour. Adjust amount used to your taste. * To proof yeast: Stir 1 tsp sugar into 1/4 cup warm water (110 to 115 degrees F.). Sprinkle 1 tsp yeast on the surface stir. In five minutes, mixture should foam. In 10 minutes there should be a fairly thick layer of foam. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot And Thyme Bread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 lb loaf) 2 1/2 Tsp Active Dry Yeast -- (1 1/2 tsp) 2 1/4 C Bread Flour -- (1 1/2 C) 1 C Rye Flour -- (2/3 C) 1/2 C Yellow Cornmeal -- (1/3 C) 1 1/2 Tbsp Sugar -- (1 T) 1 1/2 Tsp Salt -- (1 tsp) 1 1/2 Tbsp Dried Thyme -- (1 T) 2 C Carrots -- freshly grated, or -- finely chopped, -- (1 1/3 C) 1 C Water -- (1/2 C or more if -- needed) This moist multi-grain bread is excellent. It is chock full of vitamins and fiber and tastes good with fruit or vegetable salad or lentil or bean soup. Note: The original recipe called for 3 T vegetable oil for the large loaf and 2 T for the smaller loaf. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. This is really good! Formatted into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Bread Recipe By : Serving Size : 10 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 Pound Loaf): 1/3 Cup Carrot Juice -- (1/2 Cup) 1/2 Cup Water -- (1/2 Cup) 2/3 tablespoon Canola Oil -- (1 Tbl) 1 tablespoon Molasses -- (1 1/2 Tbl) 1 tablespoon Honey -- (1 1/2 Tbl) 1 Tsp Salt -- (1 1/2 Tsp) 1/2 Cup Grated Carrots -- Or Carrot Pulp From -- Juicing, (3/4 Cup) 3/4 Cup Whole Wheat Flour -- (1 1/3 Cups) 2/3 Cup Flour -- unbleached, (1 Cup) 1 1/2 tablespoons Gluten Flour -- (2 Tbl) 2 Tsp powdered whey -- (1 Tbl) 1 1/2 Tsp Active Dry Yeast -- (2 Tsp) Put all ingredients in bread pan in the order listed. Use Basic Wheat Cycle, light setting. I don't have a juicer and didn't have any carrot juice handy so I substituted 1/2 applesauce and 1/2 water for the carrot juice. I also used bread flour instead of unbleached all- purpose flour, but I reduced the gluten flour by about a quarter. This bread is sweet and it came out very moist and light. >From "The Complete Book of Bread Machine Baking" edited by Lara Pizzorno. Prima Publishing (I highly recommend this book.) Terry >From: "Therese Klodnicki" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Bread #5 Recipe By :(Gerald Joe) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 Cup water 2/3 Cup grated carrots 2 Tablespoons butter or margarine 3 Cups bread flour 3 Tablespoons packed brown sugar 2 Tablespoons dry milk 1 1/2 Teaspoons salt 1 Teaspoon ground cinnamon 1 Package dry yeast -- or- 1 3/4 tsp bread machine yeast (Makes 1 1/2 lb. loaf) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Ginger Loaf Recipe By :Katie E Green Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon active dry yeast 1 3/4 Cups bread flour -- or all purpose 1/2 Cup whole-wheat flour 2 tablespoons nonfat dry milk 1 Teaspoon apple butter -- *NOTE or jelly --or 1/2 C fresh fine grated apple 1 Teaspoon ground ginger 1/2 Teaspoon ground cinnamon 1/4 Teaspoon ground cloves 1/2 Teaspoon salt 2 tablespoons dried figs -- **NOTE 1/3 Cup carrots -- grated 3/4 Cup water -- ***NOTE This is for the 1 lb loaf. *NOTE or jelly, or 1/2 cup fresh fine grated apple **NOTE minced, pour boiling water over to soften, drain well, or prunes ***NOTE or omit milk powder & add equal amount milk Substitutions: I sub'd apricots for the prunes Add all ingredients in the order suggested by your machine manufactuer. Process on Basic Bread Cycle. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water -- less 3 T, --approx 100F 1 T sugar 1 Tbs. yeast 1/4 T salt -- (optional) 1 1/2 T. oil -- (veggie) 1 egg -- OR -- 1 T liquid lecithin 1/4 Cup honey 4 Cups flour -- (4 to 6) one large loaf or two small Mix warm water with sugar and yeast. Let sit 5-10 minutes or until foamy. Add salt, oil, egg, and honey, then beat. Add (one cup at a time) flour, when pliable (usually about 3- 3.5 cups of flour added), turn onto a lightly floured surface and knead, while adding more flour (as necessary). Knead no less than 10 minutes. Place in greased bowl, and set in warm place until double in bulk (usually 30-45 minutes). Punch down dough, and return, covered to warm place until double in bulk. Punch down, and divide into three or four pieces (I think its prettier with four), and roll the pieces into long "snakes." Braid the "snakes" and cover and place in warm place until double in bulk (once again 30-45 minutes). Place in pre-warmed oven - 325F / 165C, and bake 25-30 minutes or until bottom sounds "hallow." This is the challah recipe I use every week, and I have never tasted one I prefer. It usually takes me around three hours from start to finish to make, and is worth every minute of it. >Ariella in Haifa - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #2 Recipe By :Best Bread Machine Cookbook Ever Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 2 1/4 T. active dry yeast 2 3/4 C. Bread Flour -- Plus 1 Tbsp Bread Flour 1/4 C. Sugar -- Plus 2 Tbsp Sugar 3/4 T. salt 3 1/2 T vegetable oil 3 egg yolks 1 Cup water Add ingredients in order suggested for your machine. At end of dough cycle, remove, form into tree pcs. Put on lightly greased sheet, allow to double. Preheat oven to 350. Roll each pc to rope 18 inches long. Braid, pinching ends together. Glaze with i egg, beaten. Let rise again til doubled. Bake 30 min or til bottom is golden brown and sounds hollow when tapped on the bottom. Makes 1 1/2 pound loaf. >From "The Best Bread Machine Cookbook Ever," by Madge Rosenberg >From: Kathi Sandler - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #3 Recipe By :Fleischmann's bread machine cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 pound : -- 1 1/2 lb: 1/2 cup water -- 3/4 cup 1 large egg -- 1 2 tablespoons margarine -- 3 Tab. --cut up 1 teaspoon salt -- 1 1/4 tsp. 2 cups bread flour -- 3 cups 4 teaspoons sugar -- 2 Tab. 1 1/2 teaspoons yeast -- 2 tsp. --bread machine yeast 1 large egg yolk -- 1 1 tablespoon water -- 1 Tab Add 1/2 cup (3/4) cup water, egg, margarine, salt, sugar, flour and yeast to bread machine pan in the order suggested by manufacturer. Select dough/ manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. (For 1 1/2 pound recipe, divide dough in half to make 2 loaves.) For each loaf, divide dough into 2 pieces, one about 2/3 of the dough and the other about 1/3 of the dough. Divide larger piece into 3 equal pieces; roll into 12 inch ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope; lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remaining pieces into 3 equal pieces. Roll into 10 inch ropes; braid. Place small braid on top of large braid. Pinch ends firmly to seal and to secure to large braid. Cover; let rise in warm, draft free place until almost doubled in size, 15 to 20 minutes. Lightly beat egg yolk and 1 tablespoon water; brush over braids. Bake at 375 degrees F for 25 to 30 minutes or until done, covering with foil after 15 minutes to prevent excess browning. (For even browning when baking 2 loaves, switch positions of sheets halfway through baking. Remove from sheet (s); cool on wire rack. Cycle: Dough/ manual cycle >From: From: HS.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : I made this the other night and got rave reviews on the finished product, which looks as good as it tasted. I was a bit scared when I saw a picture of the finished braided bread, but if I can do it, anyone can. Enjoy. --Heather-- * Exported from MasterCook * Challah #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages yeast 2 cups warm water 3 cups flour 1 cup sugar ---- 5 cups flour 1/2 cup sugar 1 1/2 teaspoons salt 2 sticks margarine --- 4 egg flour 1 cup raisins -- optional AH.STEIN [Alan] Here's my challah recipe, which is a variation of one found in the Jewish Catalog. This is the winter version, when the temperature in my home gets down to 55-60 overnight. Times will vary at other seasons. This recipe makes four loaves. About 6pm, add three pkg yeast to two cups of lukewarm water. Mix in three cups of flour and one cup of sugar and stir with a fork. Let sit until it roughly doubles in bulk. (The original recipe said a half hour. I usually wind up waiting an hour or two.) Meanwhile, in a separate bowl, mix together five cups of flour, a half cup of sugar and 1 1/2 tsp of salt. (You may wish to use less salt, especially if you use salted margarine.) Blend in two sticks of margarine, using a pastry blender or knife or fork. When the yeast mixture has doubled, mix four eggs into it. Then blend it together with the flour and margarine mixture and knead, adding flour as necessary. (I usually wind up adding another two cups or so while kneading.) If you're in the mood, you may want to mix in a cup or so of raisins, especially if it's for Rosh Hashanah. Put in a greased bowl, greasing the top of the dough as well, put into a draft-free spot (I generally use the oven), wash your hands and log onto GEnie, and wait for it to double in size. When the dough has doubled in size, punch it down and separate into four roughly equal size parts. Then divide each part into three or four pieces and braid into gorgeous loaves, placing them onto greased cookie sheets. (I generally fit two to a sheet.) Now, get a good, but short, night's sleep. (I usually get to sleep about 11:30 while baking challah, and wake up about 6:00. In the summer, it's a whole different ballgame and I sometimes put the loaves in the refrigerator overnight.) When you wake up in the morning, the loaves should have risen nicely. If they haven't, be flexible and give them more time. If they've risen too much, they'll look funny but should taste okay--but not great--anyway. Preheat the oven to 350 degrees. Mix together a little water and an egg and spread it on the loaves with a pastry brush. (The Jewish Catalog recipe just says egg, but I sometimes ran out of egg before I finished so I started adding a little bit of water to extend it.) Sprinkle with poppy seeds. Bake until they're done. For me, the median time seems to be about 35 minutes, although they've gotten done in as little as 25 minutes (last week when I was visiting a friend in the hot and humid Virgin Islands) or as much as 50 minutes. You can tell they're done when you tap the bottom of a loaf and it sounds hollow. From the recipe files of suzy@gannett.infi.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #5 (Abm) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Teaspoons Active Dry Yeast 5 Cups all-purpose flour 1/4 Cup sugar 1/4 Cup honey 1 Teaspoon salt 1 Cup Hot Water -- (120 Deg. F) 1/2 Cup oil 2 Whole eggs Put all ingredients into the bread machine in the order above. Go through the kneading and rising processes on your machine. After the bread has risen, take it to a floured board and cut the ball of dough into 8 equal parts. Take three parts and make a braid, take three more and make another braid. Take the remaining two parts and cut each into three equal parts. Braid the two smaller braids and set one on top of each larger braid. Cover with a cloth and allow to rise for one half hour. Brush with diluted egg yolk, sprinkle with sesame or poppy seeds (if desired) and bake in a 350 degree oven for 50 minutes or until golden brown. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #6 (Sabbath) Recipe By :Jewish Cookery" by Leah W. Leonard Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups flour 1 tablespoon salt 1 tablespoon sugar 4 tablespoons vegetable shortening 2 Cups hot potato water 2 packages yeast 3 eggs 1 pinch saffron -- added to hot liquid* Sift flour and salt into a large mixing bowl. Mix sugar and shortening with the hot liquid. If Potato water is not available, use plain hot water. When cooled to luke warm, dissolve the yeast in some (I used 1/4 should have used more) of the liquid and stir into the flour to make a sponge in the center of the bowl. Cover and let rise 30 minutes. Add Add slighly beaten eggs to the sponge and stir in remaining liquid to make a dough. Turn out on a floured board and knead thouroughly until smooth and elastic. The dough should not stick to hand or board. Return to mixing bowl, brush top with shortening or dust with flour, cover, let rise ina warm place until double in bulk. Knead on floured board for 10 minutes and shape into coils for round loaves or, cut in half and divide each into 3 to make braided or twist loaves. Place on a greased baking sheet and let rise again until about double in bulk. Brush with egg yolk and water mixed (add seeds to top if you like) and bake 15 minutes at 400 F. reduce heat to 375 and bake for 45 minutes or until nicely crusted and light brown on bottom. Yields 2 HUGE loaves. * Saffron is an herb used in baking to lend a yellow color and fragrance. It is closely associated with the fragrant spices of the "Psumim" or Spice Box used on Sabbath and holidays. It can be purchased in any food shop or drug store. > From the recipe files of suzy@gannett.infi.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #7 (Rabbi's Recipe) Recipe By :Chicago Tribune Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope rapid rise yeast 1/4 cup warm water 1 teaspoon sugar 4 1/2 cups all-purpose flour -- unbleached 2 teaspoons salt 3 egg yolks 2 tablespoons oil 1/3 cup honey 1 cup warm water Egg wash: 1 egg yolk 2 teaspoons water Poppy and or sesame seeds. 2 loaves (or 1 big loaf) 1. Mix yeast, 1/4 cup warm water and sugar in small bowl. Set aside for 5 to 10 minutes until bubbly. 2. Put flour and salt into food processor fitted with plastic dough blade. Pulse to blend. Add egg yolks, oil and honey; pulse 4 times. Add proofed yeast and pulse to blend and then process continuously until dough forms a ball. If dough feels sticky, add additional flour by the tablespoon. Process 30 seconds more. 3. Remove dough from bowl and place in a greased glass bowl, turn dough to grease top. Cover with a towel and let rise in a warm place for 1 to 1 1/2 hours. 4. When dough has risen, punch down with fist and divide in half. Divide each half into three balls and roll each ball with palms to form cylinders of the same length. Braid 3 cylinders together, tucking ends under, to form challah. Repeat with second half. 5. Put each challah onto greased cookie sheet or into greased loaf pan. Cover and let rise, in warm place for 1 hour. 6. Heat oven to 350 degrees. Make egg wash by mixing together egg yolk and water. Brush on challahs and sprinkle on seeds of your choice. 7. Bake until nicely browned and bottom of breads sound hollow when tapped, 25 to 30 minutes. Remove from cookie sheet or loaf pans and cool on wire rack. >From the recipe files of suzy@gannett.infi.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah, Basic #7 Recipe By :suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry Yeast 2 1/2 C Warm Water 1/2 C Honey 1 Tbsp Salt 3/4 C Oil 4 Eggs 9 C Flour Glaze: 1 Egg Yolk -- Beaten 1 Tsp Water Poppy Seeds Dissolve yeast in water in large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil and eggs and mix well. Gradually add flour, 2 cups at a time, mixing after each addition. As stiffens, begin kneading for 7 minutes. Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down. Divide dough into thirds, shape as desired and place in greased pans or baking sheet. Let rise until doubled. Preheat oven to 375. Brush with glaze. Bake for 45 minutes to 1 hour. Note: Do not let dough rise longer than 1 hour. If unaable to shape loaves after first rising, punch down and let rise again! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah, Dan Leeson #9 Recipe By :suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 C Flour 2 Pkg Dry Yeast 1/4 C Sugar 1 Tsp Salt 1 C Warm Water 1/2 C Mayonnaise 4 Eggs Grand prize winner for challah in Northern California Combine 2 C flour, sugar, yeast, salt and water. Beat at medium speed using a paddle for 5 minutes (or by hand!). Change paddle to dough hook. Add 2 C flour, mayo and 2 of the eggs. Mix for 5 minutes (or do it by hand!!!!) . Add 3 C flour and knead for 10 minutes. Additional flour may be necessary depending on the humidity. Place dough in greased bowl, and let rise for about 2 hours until doubled. Punch down. Knead for about 5 minutes to thicken the dough so it won't sag. Place dough in bread pan or shape into breaided challah. Let it rise as desired. Coat bread with egg yolk (with a little water added) and sprinkle with poppy or sesame seeds as desired. Bake at 375 deg F for 25 - 30 minutes until desired degree of brown is achieved. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah, Tasty #8 Recipe By :suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Sugar 1/2 C Warm Water 1 1/2 Oz Yeast -- Fresh 3 Eggs 3/4 C Sugar 1/4 C Oil 1/4 C Wheat Germ 2 C Hot Water 12 C Flour -- Plus 1/2 C Whole-Wheat Flour 1 Tbsp Salt Glaze: 1 Egg -- Beaten Poppy Seeds Makes 4 loaves In large bowl dissolve sugar in 1/2 cup warm water. Crumble yeast into this and let stand until foams. Add eggs and mix. Add sugar, oil and wheat germ and mix. Slowly add hot water, flours and salt, alternating. When you can, knead until smooth. Place in oiled bowl and let rise 30-45 minutes untll doubled. Punch down and let rise again till doubled. Punch down. Divide into 4 parts and shape loaves. Place in greased pans and let rise 15 minutes. Preheat oven to 400. Glaze and sprinkle. Bake 400 5-10 minutes, then lower temp to 350 and bake 35-40 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chapati Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C whole wheat flour 2 T butter 1 T salt 1 C Water -- Lukewarm Put 2 cups flour into a large mixing bowl. Cut butter into small pieces. Make a hollow in the center of the flour and add butter. Rub butter into flour with your fingertips until mixture looks like large bread crumbs. Mix salt into water. Add enough water, a little at a time, to flour mixture to make a firm (but not stiff) dough. Knead dough in bowl for about 5 or 10 minutes. Cover bowl with a damp cloth and let stand at room temperature for at least 1 hour. Divide dough into 1-1/2 inch pieces, and roll each piece into a smooth ball. Sprinkle remaining 1/2 cup flour onto a flat surface. With a rolling pin, roll out each ball until it resembles a thin pancake. [Try not to incorporate too much extra flour into the chapati - it makes them tough.] Heat a heavy skillet or griddle over medium-high heat. Place one chapati in the center. When small brown spots appear and the edges begin to curl up (in about 1 minute), turn the chapati over with a spatula. Cook chapati for about 2 minutes or until small brown spots appear. Wrap the cooked chapati in a towel to keep them warm. Makes 12 to 15 chapati. Note: Butter may be omitted, or the amount of butter may be reduced. >From: Don Jorgensen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Charls English Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk -- scalded 1/4 cup shortening 1 1/2 teaspoons salt 1 tablespoon sugar 1/2 cup water -- room temperature 1 package yeast 3 cups flour -- sifted 4 tablespoons white cornmeal Combine milk, shortening, salt and sugar. Cool to lukewarm by adding water. Dissolve yeast as directed on package. Add to milk mixture and stir well. Add flour and mix until a soft dough is formed. Roll out on floured board to 1/4 inch thickness. Cut with a 3 1/2 inch round cutter. Place on a baking sheet that has been sprinkled with 2 tablespoons cornmeal. Sprinkle tops of muffins with additional 2 tablespoons cornmeal. Let rise in a warm place(85-90 degrees) until double in bulk-about 1 hour. Bake sowly on a hot, ungreased griddle until brown, about 7 minutes on each side. Split muffins, toast and serve with butter and marmalade. >From: TLMVC@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Cheese Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1/4 cup nonfat dry milk 1 Tbl soft butter 1 tsp salt 2 Tbl sugar 1 1/4 cup warm water 1 1/2 cups sharp cheddar cheese -- (6 oz), grated Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese 'N' Onion Bread Recipe By :Zojirushi Recipe Book Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups buttermilk 2 Tbs butter 1 Tb sugar 1 tsp salt 1/4 tsp garlic powder 3 1/2 cups bread flour 2 1/2 tsp active dry yeast When beep sounds: 1/2 cup shredded sharp cheddar cheese 1/3 cup minced onion Into baking pan measure milk, butter, sugar, salt, garlic powder, and flour. Sprinkle yeast over flour. Select "light" baking degree; and "raisin bread" program. Press "start." When beep sounds (about 30 minutes into program), open lid and add cheese and onions. Machine will continue kneading while you add ingredients. Close lid and allow cycle to finish. Notes: This is one of my favorites cheese breads, along with the two from Donna Rathmell German, who is published by Nitty Gritty Cookbooks. >From: Edward D. Sandoval - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups bread flour 1/4 cup dry milk 1 Tbl butter 1 Tsp salt 2 Tbl sugar 1 1/4 Cups warm water 2 Cups Cheddar Cheese -- Med Cheddar, 6 Oz This is one of the recipes from the DAK book that really come out good. >From: bellas@gamma.tti.com (Bellas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Egg Bread Recipe 1 cup cheddar cheese -- cubed --or any cheese of you choice As far as cheese bread goes, I've found that the best method is to make an egg bread (I use the recipe in the DAK booklet), and then cube about a cup of cheese (cheddar, muenster, provolone, whatever). Add _half_ of the cheese when you start the machine, and when it beeps a few minutes before the end of the kneading cycle, add the other half of the cheese. That way you actually get some cheesiness noticeable in the bread, rather than just a nice loaf of heavy bread that tastes like cheese. It's best warm or toasted, and we often chomp an entire loaf quickly just as it comes out of the breadmaker. >From: ace@tidbits.com (Adam C. Engst) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheesy Burger Buns Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ABM-100/300/350: 1 Pkg yeast 3 1/2 Cups bread flour 1/3 Cup grated Parmesan cheese 2 tablespoons sugar 1 Tsp salt 1/2 Cup milk -- 80 deg 1/2 Cup water -- 80 deg 2 tablespoons shortening -- 80 deg 1 egg -- room temp SETTING: White Bread / MANUAL Delicious with grilled hamburgers or cold meats. After the machine has completed the second rising, it will beep. Remove the dough and divide into 2 parts. Divide each half into 4 pieces. Shape each piece into a smooth ball, place on greased cookie sheet, flatten to a 4" diameter. Cover; let rise in warm place about 15 minutes. Combine 1 slightly beaten egg and one tablespoon water; brush on buns; sprinkle with Parmesan cheese. Bake at 400 degrees, 10 to 12 minutes. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheri's Orange Millet Bread Recipe By :Bread Machine Magic, Linda Rehberg & Lois Conway Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 Lb Loaf: -- (1 Lb Loaf): 5/8 C Water -- (3/8 C) 1/2 C Orange Juice -- (3/8 C) 2 C Bread Flour -- (1 C) 1 C Whole-Wheat Flour -- (1 C) 3 Tbsp Millet -- Whole, (2 T) 1 1/2 Tsp Salt -- (1 Tsp) 1 1/2 Tbsp Butter Or Margarine -- (1 T) 1 1/2 Tbsp Honey -- (1 T) 3 Tbsp Sunflower Seeds -- Raw, Unsalted, -- (2 T) 3 Tbsp Raisins -- (2 T) 1 Orange Rind -- Grated, (1/2 Orange) 3 Tsp Active Dry Yeast -- (1 1/2 T) This is a wholesome loaf bursting with different flavors and textures. For Welbilt/Dak machines for large loaf add 2 T more water. For Welbilt machine for small loaf add 1 T more water. Place all ingredients in bread pan, select Light Crust setting, and press Start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing. Crust: Light Menu Selection: Bake (Light) Very tasty loaf of bread...will definitely make it again. Entered into MasterCook by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicago Style Pizza Recipe By :Numero Uno Pizzeria Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Dough Cycle International Breads Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast -- activated in: 1 cup warm water Into The Breadmaker Put: 2 3/4 C Flour 1/4 C Cornmeal 1/4 C Oil -- peanut or canola 2 Tbsp Olive Oil The most difficult part of pizza construction is making the dough. Now that we have a bread maker (DAK) I decided to see if the dough could be made in the bread maker. Verdict: It works great! Makes two 10-inch deep-dish pizzas. Add the water/yeast mixture. Start the bread maker in Manual/White Bread mode. When the bread maker completes the fermentation and turns off, punch down the dough and let it rise a second time. Total time is approximately 4 hours. Divide the dough into two equal parts. Spread the dough in two 10-inch cake pans and up the sides. Cover the dough with slices of mozzarella cheese. DO NOT USE GRATED CHEESE! The cheese slices will melt into the dough when the pizza is baked and will provide a barrier from the toppings so that the crust will not get soggy. Drain two 28 oz. cans of Italian Style whole peeled pear tomatoes (we used Progresso) into a strainer or colander. Remove the ends of the tomaotes with a knife. Squish with fingers or chop the tomatoes with a knife into smaller pieces and drain off all of the juices. Be careful - they squirt. Be sure to press out all of the juices or else your pizza will get soggy. Place the tomatoes on top of the mozzarella. Add salt, chopped garlic, basil and oregano. Top your pizzas with any of the following: salami, green pepper, onions, sausage, pepperoni, olives, mushrooms, etc.... Dust the top the pizza with fresh grated parmesean or romano cheese. Bake for 35-40 minutes at 375F. >From: Bruce Hill - - - - - - - - - - - - - - - - - - - NOTES : Several years ago the Frugal Gourmet had a show about the foods of Chicago. He gave out the recipe for the pizza dough used by the original "Numero Uno" pizzeria. We have made these pizzas many times and they are the best! * Exported from MasterCook * Chile Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Green or Red Chile Puree -- (directions follow) 1 package active dry yeast 1/4 cup warm water -- (about 110 deg. F) 1/2 cup milk 2 tablespoons butter or margarine 1 teaspoon salt 1 tablespoon sugar 4 1/2 cups all-purpose flour -- (4 1/2 to 5) Preparation time: 30-45 min., plus 2-1/2 hours for dough to rise Baking time: About 40 min. Storage time: Up to 1 day at room temperature; up to 1 month in freezer Prepare chile puree of your choice and set aside. In a large bowl, sprinkle yeast over warm water and let stand for about 5 min. to soften. Meanwhile, in a 2- to 4-cup pan, heat milk and butter to 110 degrees F. Add to yeast along with salt, sugar, chile puree, and 2 c. of the flour, stirring to blend well. Stir in 1-1/2 c. more flour until moistened, then beat vigorously until dough forms long, stretchy strands (about 10 min.). With a dough hook, knead in 1 to 1-1/2 c. more flour (or knead it in by hand on a floured board). Place dough in a greased bowl and turn to grease top. Cover with plastic wrap and let rise in a warm place until doubled (about 1-1/2 hours). Punch dough down and knead briefly on a floured board to release air. Shape into a smooth loaf and place in a greased 5- by 9-inch loaf pan. Cover with plastic wrap and let rise in a warm place until dough has risen 1-1/2 inches above pan rim (about 1 hour). Bake in a 375 degree oven until golden brown (about 40 min.). Turnout onto a rack and let cool completely. Wrap airtight; store at room temperature for up to 1 day, in a freezer for up to 1 month. Makes 1 loaf. Green Chile Puree: In a blender or food processor, whirl 1 can (7 oz.) diced green chiles just until smooth. You should have 3/4 c. For hotter flavor, add 1/8 to 1/4 tsp. ground red pepper. Red Chile Puree: In a 1-1//2- to 2-quart pan, combine 2 oz. (about 6 large) dried red New Mexico or California chiles (stems and seeds removed) with 1-1/2 c. water. Cover and simmer until chiles are very soft (about 15 min.). In a blender or food processor, whirl chiles with 1 to 2 tb. of the cooking liquid until pureed (add more liquid if necessary). You should have about 1/2 c. puree. For hotter flavor, stir in 1 tb. crushed dried hot red chiles. Christina Craig >From the Chile-Heads Recipe Collection >From: "~REality" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Cheese Crackers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Cheese & Meat Breads Hand Made Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Flour 2 Teaspoons Mustard Powder 1/4 Teaspoon Cayenne 1/2 Teaspoon Paprika 1/2 Teaspoon Thyme 1/2 Teaspoon Chili Powder 1/2 Teaspoon Salt 1/4 Cup Unsalted Butter 2 cups cheddar cheese -- aged, grated 1/4 Cup Cold Water Preheat oven to 350. Combine mustard powder and seasonings with the flour and mix well. Cut butter into the flour mixture. Add grated cheese to the flour and mix well. Add the water and knead for a short time until the dough forms a ball. Take one quarter of the dough at a time and roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with a fork, and bake on a greased cookie sheet for about 10 minutes or until lightly browned. Put into a container and allow to sit overnight uncovered >From the Chile-Heads Recipe Collection >From: "~REality" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chinese Dinner Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- bread flour active dry yeast water salt sugar 1 T Bean Paste -- Sweet Here is an approximate recipe. I have made them (and bbq pork pastries, etc) by using a regular white bread recipe, and letting it rise once. Then, I roll out small balls of it until they are about 6" wide (about 1/4" or less thick). Using sweet bean paste (made from soy beans and purchased at a chinese grocery) I put a tablespoon or so of the paste in middle. Gather up all the edges to the middle and twist closed. Set onto a steamer rack twisted side up. Steam till done (gosh, can I remember how long that is?? i am guess from memory, so don't take me at my word)...maybe about 15 minutes? perhaps 20. Hope this helps more than confuses! best Deborah Bier deb@essences.com (Deborah Bier) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chipotle Cornbread Recipe By :Bobby Flay's Bold American Food (p. 167) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Hand Made Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal -- coarsely ground 1 cup all-purpose flour 2 tablespoons sugar -- * 1 tsp sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 1 large egg -- lightly beaten -- * 2 egg whites 1/2 cup buttermilk -- * 1/2 Cup 1% buttermilk 1/2 C milk -- * 1/2 C upsoy milk or skim milk 6 T unsalted butter -- melted -- * 6 T applesauce 4 chipotle peppers -- canned, pureed Shortening -- * Pam 1. Preheat oven to 450 degrees F and prehead two 6-inch cast iron skillets in the oven for 20 minutes. * I used 1 8-inch round pie pan 2. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, butter, and pureed chipotles 3. Brush the preheated pans with shortening and immediately pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 4 wedges. Note: So, here is the original recipe. The changes I made are marked by *, basically I adapted it so that it would be fat free. It tasted great! I have no idea how it compares to the original recipe as I didn't try it, but if anyone tries both, I would love to hear how they compare. Hope you enjoy this as much as I did! -Jessica >From: "~REality" >From the Chile-Heads Recipe Collection - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chive Potato Bread Recipe By :KitMailBox Web, AOL (Doreen Howard) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/4 Lb Loaf: 1 egg 1/2 Cup water -- plus 3 Tablespoons water 2 Tablespoons olive oil 1 Teaspoon lemon juice 2 Tablespoons powdered milk 1 Teaspoon salt 2 Teaspoons sugar 1/4 Teaspoon white pepper 1/3 Cup potato flakes -- or buds 1 Tablespoon chives, freeze-dried 1 1/3 Cups bread flour 3/4 Cup semolina flour 2 Teaspoons active dry yeast -- (rapid rise) Load bread machine with ingredients in the appropriate order, according to your machine's instructions. Set machine on lightest crust setting. Makes 1-1/4 pound loaf. This recipe works perfectly in a Panasonic 1-pound machine. Water may have to be increased or reduced for other machines. Doreen Howard - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Applesauce Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Low Fat Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 ounces unsweetened chocolate -- melted 2 cups unsweetened applesauce -- warmed to room temp 1 cup sugar 2 cups all-purpose flour -- unbleached 1 teaspoon baking soda Prehead oven to 350. Spray Pam on a 7 x 12" baking dish. Combine ingredients in the order they appear. Stir well. Spread the batter inthe pan. Bake for 25 minutes, or until top springs back in the center when lightly pressed. >From: jguevara@spin.com.mx (Jenka Guevara) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Babka Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads International Breads Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 pound: 3/4 cup milk -- plus: 2 tablespoons milk 1/2 cup bread flour -- or all-purpose 1 teaspoon active dry yeast 1 1/2 cups bread flour -- or all-purpose 3 tablespoons sugar 1/3 cup unsweetened cocoa 1 tablespoon orange zest -- grated 1/2 teaspoon salt 1/2 teaspoon vanilla extract 4 tablespoons unsalted butter 3 egg yolks 1/2 cup golden raisins or substitute fine chop nuts 1/2 tsp cinnamon 1 tsp brown sugar 1.5 pound: milk 1 1/4 cups bread or all purpose flour 3/4 cup active dry yeast 1 1/2 tsp bread or all purpose flour 2 1/4 cups sugar 1/4 cup unsweetened cocoa 1/2 cup grated orange zest 2 TBS salt 3/4 tsp vanilla extract 3/4 tsp unsalted butter 6 TBS egg yolks 4 golden raisins 3/4 cup or substitute fine chop nuts cinnamon 3/4 tsp brown sugar 1 1/2 tsp Bring milk to a boil. Stir in first flour measurement. Cook over medium heat until mixture resembles mashed potatoes, stirring constantly. Remove from heat and cool to room temperature. Add all ingredients except the last three, according to manufacturer's instructions. Process on normal bread cycle. At last beep at end of last mixing beep, or at end of first kneading cycle, add raisins/or nuts, cinnamon and brown sugar. Cool for at least 30 minutes IN machine. This firms the bread. For a more traditional Babka, omit cocoa powder, orange zest. Add grated lemon zest 1 TBS 1 1/2 TBS Use raisins (no nuts) This is pretty with a light chocolate or white glaze on top. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Babka #2 Recipe By :(Polish Cookbook) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound flour 2/3 cup milk 1 2/3 ounces cocoa -- (powdered chocolate) 2 2/3 ounces confectioner's sugar 1 2/3 ounces raisins 1 ounce yeast 4 eggs -- to 5 salt vanilla extract fat breadcrumbs -- for baking pan Make leaven from 1-2/3 oz flour, yeast and milk. Set aside to rise. Wash the eggs, break them and separate the yolks from the whites. Beat the yolks with sugar, chocolate and vanilla extract. Combine with the leven, sifted flour and knead well. Combine with whipped egg whites and rinsed raisins which have been dredged with flour. Add salt and tranfer to a greased pan sprinkled with breadcrumbs. Smooth out the surface and bake in a moderate oven or around 45 minutes. When done, allow to col slightly. Take cake out of pan and dust with vanilla-flavoured confrectioners' sugar. >From: PMCiesla@aol.com - - - - - - - - - - - - - - - - - - -