* Exported from MasterCook * Dusty Potato Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Hand Made Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups potato water -- warmed 1 Package active dry yeast 3 Tablespoons sugar 1 Tablespoon salt 3 Cups All-Purpose Flour -- Unbleached 2 Tablespoons shortening -- melted 2 1/2 Cups All-Purpose Flour -- Unbleached 2 Large potatoes -- diced Combine yeast with warm potato water and let foam.in large mixing bowl. Stir in sugar,salt and 3 cups flour. Beat well to develop gluten. Stir in cooled melted shortening . Add remaining 2 1/2 to 3 cups flour gradually. Turn dough out on a floured surface and knead 8 to 10 minutes. Place in a greased bowl, turning dough once to grease the top. Cover and let rise until doubled in bulk, 1 to 1 1/2 hours. Knead dough down in bowl. Divide dough in half. Shape into balls and place in well-greased rounded pans. Cover and let rise until almost doubled, 45 to 60 minutes. Before baking, dust loaves lightly with flour. Makes 2 loaves. Bake at 400 degrees F. for 35 to 40 minutes. Cool on wire racks. Lou&Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dutch Crunch Bread Recipe By :Sunset Magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup water -- warmed 1 Teaspoon sugar 1 Package active dry yeast 1/2 Teaspoon salt 1 Tablespoon butter or margarine -- melted 2 1/2 Cups all-purpose flour Dutch Crunch Topping: 2 Teaspoons sugar 2 Packages active dry yeast 1/4 Teaspoon salt 6 Tablespoons white rice flour 1 Teaspoon salad oil 1/3 Cup water -- warm 1. Combine warm water and sugar in a bowl. Add yeast and stir briefly; let stand until bubbly ( About 10 minutes ). Add salt and butter. 2. Stir in 1 1/2 cups of the flour. To knead with a dough hook, add 1/2 cup more flour and beat on high speed until dough is springy and pulls away from sides of bowl ( about 8 minutes ), adding more flour, few tablespoons at a time, if dough is sticky. 3. Cover with plastic wrap and let rise in a warm place until doubled ( 45 to 60 minutes). Meanwhile, prepare Dutch Crunch Topping. 4. Punch dough down and knead briefly on a lightly floured board to release air. Shape into a loaf and place in a greased 4-by 8-inch loaf pan. Spread topping over dough. Let stand, uncovered, in a warm place until puffy ( 20 to 25 minutes ). 5. Bake in a 375 degrees F oven until deep golden brown (50 to 60 minutes). Turn loaf out onto a rack and let cool. Makes 1 loaf. Dutch Crunch Topping In a large bowl stir together all the ingredients and cover and let rise in a warm place until double (35 to 40 minutes ). Stir well. If made ahead, cover and let stand for up to 15 minutes; stir before using. Lou&Sally Eisenberg sparky@netgate.net - - - - - - - - - - - - - - - - - - - NOTES : I made this bread without the Dutch Crunch Topping, and the bread it's self was just great. It's a light-textured loaf with a crisp crust. Great for sandwiches. * Exported from MasterCook * Dutch Crunch Topping Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 T sugar 2 T active dry yeast 1/4 T salt 6 T Rice Flour -- Do Not Use Oriental Rice Flour -- Or Sweet Rice Flour 1 T vegetable oil 1/3 C warm water -- approx 110 deg F When your dough is in the bowl for its first rise, make the topping. In a 4-cup bowl, stir together the sugar, yeast, salt, and rice flour. Add the vegetable oil and warm water, and stir to blend well. Some rice flours will thicken more than others, so add liquid until the mixture resembles a thick paste. Cover and let rise in a warm place until very bubbly and at least double in size; this will take about 30 minutes. When the dough is shaped, stir down and spread half of the mixture evenly over the top of each loaf. (If you have to delay the shaping of the loaves, stir down the topping and set aside.) Let rise again as directed in the basic bread recipe, then bake. (for 2 loaves) I found the following recipe in the Fanny Farmer cookbook. It should be easy to adapt for use with the bread machine. Just divide it in half, and mix up the topping about 35 minutes before the end of the dough cycle. I think you'll want to bake Dutch Crunch bread in the oven in a loaf pan, because you want your loaf to have a good big surface for the Dutch Crunch topping. I tried this recipe out and thought it was quite good. ...Nadia >From: Don Jorgensen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easter Egg Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkt dry yeast 1/2 Cup water 3/4 Cup milk 1/2 Cup butter 1/3 Cup sugar 2 Ts salt 1 Tsp grated lemon rind 3 Eggs -- Beaten 5 Cups bread flour -- (5 to 8) raw dyed eggs as desired Procedure: Dissolve yeast in the 1/2 cup water. Melt butter in milk by heating to warm. Blend in eggs, sugar, salt and some lemon rind if desired.Stir in 5 cups of flour and knead and add more flour to make a pliable elastic dough, kneading about 8 minutes or so. Shape dough into a ball, cover and let rise double in a warm place. Punch down and divide dough in half. Roll each half into a long strand. Wrap( twist ) each strand over each other and form into a ring, pinching ends to seal. Place a raw dyed egg inbetween the twisted strands. Brush dough with an egg glaze ( 1 tbs water with a beaten yolk) and let dough rise double. bake 350 degrees until golden and tested done. >From: LIR119@delphi.com Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Cake Bread Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 Medium Loaf: 1 cup water -- or milk 1 1/2 Tablespoons butter or margarine 3/4 cup yellow cake mix 1 3/4 cups bread flour 1 1/2 teaspoons active dry yeast Add ingredients according to your machines instuctions. Cycle: White Crust: Light >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Try useing different cake mixes. Orande or lemon peel (1/4-1 tsp) could be added or even an extract 91/4-1/2 tsp) for added flavor. This is an easy bread to make as all the sugar and salt are in the cake mix. * Exported from MasterCook * Easy Microwave Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour -- *NOTE 1 1/2 teaspoons salt -- (+/- to taste) 1 T Gluten Flour, 100% 1 cup warm water 2 teaspoons molasses 2 teaspoons honey 1 teaspoon oil 1/4 cup warm water 1 1/2 teaspoons yeast 1/4 teaspoon honey In Glass Measuring Cup Mix Together: 1 1/2 teaspoons yeast 1/4 cup warm water -- **NOTE 1/4 teaspoon honey This recipe makes a slightly dense chewey, bagel-like bread in less than an hour with minimal effort. The added gluten makes the bread moist while retaining a good crumb structure. The honey and molasses give the bread a mildly sweet taste and a nice color. Experiment with different flour combinations. My favorite is 1 cup oat flour mixed with 2 cups white or whole wheat. Whole oats grains, dried fruits or vegetables can be added for flavor. *NOTE (unbleached white, ww, oat, rye or combo 2 or more) **NOTE (90-105° F; feel slightly warm when tested on inside of wrist) Set mixture aside and let it rise for several minutes. Place the flour, salt and wheat gluten in a 4 cup or larger microwave safe bowl. When the yeast mixture has risen sufficiently, add it to the flour. In the same measuring cup measure 1 cup warm water, 2 teaspoons each of honey and molasses, and 1 teaspoon of oil. Stir to dissolve then add to the flour mixture. Mix together the dough, adding additional water as necessary to work all of the flour in to the dough. When dough is ready to knead, place a large jar of water in the microwave and heat on HIGH until it begins to boil (6-8 minutes). While water is boiling, knead the dough (either in the bowl or on the counter). To bake, you can use the same bowl that you mixed the dough in, or use another microwave safe dish. I like to use a lidded ceramic baking dish which I have preheated in the microwave by placing in it a small container of water and heating it at the same time as the jar of water. If using a bowl, lightly oil it. After kneading, place the dough back in the bowl or other baking dish, coating one side with oil then turning so that the oil side is up. Place the dough in the microwave along with the jar of water that you previously heated. Microwave on lowest power setting for 20-25 minutes until doubled in bulk. Microwave on HIGH setting 6-8 minutes. Bread is done when it springs back after pressing the crust. Remove the bread from the microwave and invert the bowl to remove the bread. If you prefer a browned crust, microwave the dough on HIGH 4-5 minutes then finish cooking in a 425° oven until nicely browned (if using a bowl in the microwave, invert the loaf onto an oven safe baking sheet). I imagine this dough could also be used as a pizza dough... especially if you partially bake it in the micro then finish it in the regular oven. Rachel Spence RSpence@PtiAlaska.Net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Multigrain Bread Recipe By :Betty Crocker's Low-Fat, Low-Cholesterol Cookbook 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 -------- ------------ -------------------------------- 1 package active dry yeast (I use bulk and use two scant tablespoons) 1 1/4 cups warm water -- 105-115F 2 cups all-purpose flour 2 tablespoons honey 2 tablespoons margarine -- softened 1 teaspoon salt 1 cup whole wheat flour 1/2 cup uncooked mixed grain hot cereal (dry) (I -- use cornmeal and oatmeal, 1/4 c and sometimes replace some of the all purpose flour with more cereal. Dissolve yeast in warm water in large bowl. Add all purpose flour, honey, margarine and salt. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally (or beat 300 vigourous strokes by hand). Stir in whole wheat flour and cereal until well blended. Scrape batter from side of bowl. Cover and let rise in warm place 40-45 minutes or unitl almost double. Spray loaf pan, 9x5x3 or 8 1/2 x 4 1/2 x 2 1/2 inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Spread batter in pan. Smooth and pat batter, using floured hand. Cover and let rise in warm place about 30 minutes or until double. (Batter is ready if indentation remains when touched with floured finger). Heat oven to 375 degrees fahrenheit. Bake 35 to 40 minutes or until loaf sounds hollow when tapped. Remove loaf from pan; cool on wire rack. This recipe came from: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook, published by Prentice Hall Press, New York in 1991. The recipe is on page 149. >From: mpayne@morgan.ucs.mun.ca (Michelle Payne) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy No-Time Pizza Crust Recipe By :Carole Walberg Serving Size : 4 Preparation Time :0:40 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made International Breads Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Warm Water 1 Teaspoon Sugar 2 Teaspoons Active Dry Yeast 2 1/2 Cups Flour, All-Purpose 2 Tablespoons Oil 1 Teaspoon Salt 1 Teaspoon Sugar I am posting an excellent recipe for a pizza crust. It can be made by hand, in a food processor, or in a bread machine. As well, I have even made bread sticks with this recipe. The dough can be frozen for a couple of weeks with no problem. Add 1 teaspoon sugar to the warm water. Sprinkle the yeast on top of the water and mix. Let rise for about 5 minutes. To the food processor add flour, oil, salt, and sugar. Pulse off/on a couple of times to mix. While the food processor is running, add proofed yeast/water mixture. Let flour mixture combine with the liquid and knead for about 1 minute until dough is smooth. Add more water or flour, if necessary to get a smooth dough. Let dough rest for 5 minutes before rolling out. Makes 2- 12" pizzas or 1- 15" large deep-dish. Bake dough at 425F. - - - - - - - - - - - - - - - - - - - NOTES : A wonderful fresh tasting pizza can be baked in less than 1 hour. * Exported from MasterCook * Egg Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Abm-100: -- (Abm-300/350): 1 Package Yeast -- (1 1/2 tsp) 3 Cups bread flour -- (2 cups) 2 tablespoons sugar -- (4 tsp) 2 Tsp salt -- (1 1/2 tsp) 2 tablespoons butter -- Cool, Cut In Pcs, -- (4 T) 3/4 Cup milk -- 80 deg,(1/2 c) 1/4 Cup water -- 80 deg,(1/4 c) SETTING: White Bread, MEDIUM 10 o'clock An attractive egg-rich bread, excellent for sandwiches and toast. This bread may be made completely in the bread machine or shaped into a twisted loaf and baked in a conventional oven. (This is one of our "standard" sandwich breads - dried out it also makes great teething biscuits!) >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Bread #2 Recipe By :Bread Machine Magic, Conway and Rehberg 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 pound: 1/2 Cup milk ** for Welbilt/Dak add 2 TBS 1 egg 2 Cups bread flour -- or all-purpose 1 Teaspoon salt 2 Tablespoons butter or margarine 3 Tablespoons sugar 1 1/2 Teaspoons yeast ** for Panasonic/National use 3 teaspoons for Welbilt/Dak use 2 teaspoons 1.5 pound: 3/4 cup milk ** for Welbilt/Dak add 2 TBS 2 eggs 3 cups bread flour or all purpose 1 1/2 teaspoon salt 3 TBS butter or margarine 1/4 cup sugar 1 1/2 teaspoons yeast ** for Panasonic/National use 3 teaspoons for Welbilt/Dak use 2 teaspoons A loaf that is "good for everything from tuna to cheese. The eggs and a rich smooth taste and texture. This freezes well and makes good french toast. Load all ingredients in machine according to manufacturer's directions. Choose Light Crust setting. Cool 1 hour BEFORE slicing. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread Recipe By :Bread Machine Cookbook, Donna German Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: -- Large Loaf: 2/3 C Water -- (1 1/4 C) 1 Tsp Sugar -- (2 tsp) 1/2 Tsp Salt -- (1 tsp) Dash Baking Soda -- (1/4 tsp) 1 1/2 C Bread Flour -- (3 Cups) 1 1/2 Tbsp Nonfat Dry Milk -- (3 Tb) 1 Tsp Yeast -- (1 1/2 tsp) English Muffin Bread (I've made this for many overnight guests for breakfast it's wonderful. Just start the timer and in the morning, bread pops out!) Medium Loaf: 1 - 1 1/2 C water 1 1/4 tsp sugar 2/3 tsp salt 1/8 tsp baking soda 2 C bread flour 2 T nonfat dry milk 1 1/2 tsp yeast >From:kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread - Kalagher Recipe By :bread machine mailing list Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 3 C Bread Flour 3 Tbsp Nonfat Dry Milk Powder 1/4 Tsp Baking Powder 1 Tsp Salt 2 Tsp Sugar 1 1/4 C Hot Water In one of the previous digests, someone mentioned an ad for "The Bread Machine Cookbook" from Simmer Pot Press in NC. I sent for the book and got it in a week or so. I have tried a half dozen recipies so far and can report that it is excellent. Unlike the DAK recipies, these seem to always come out excellent and just as described. I have the Wellbuilt glass domed R2D2 machine (the same as the DAK. Here is my favorite so far. This bread is great toasted with a little marmalade on it. Makes a great no-fat breakfast. If you like this, buy the book because there appear to be many more like it. The bread will have a flat or slightly concave top and a wonderful texture. If you are around during the final rising, sprinkle a little yellow cornmeal on the top for a nice touch. dick Kalagher >From: Dick Kalagher This is REALLY good!! Entered into MasterCookand tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - NOTES : Cal 105.7 Fat 0.5g Carbs 21.1g Dietary Fiber 0.8g Protein 3.8g Sodium 154mg CFF 4.2% * Exported from MasterCook * English Muffins - Hand Made Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 C bread flour -- to 5 1/2 C, or All-Purpose Flour -- Approx 2 Packages dry yeast 2 Tbls sugar 1 Tsp salt 1/2 Cup nonfat dry milk 1 1/4 C Hot Water -- (120 - 130 Deg) 3 T butter -- room temp. Cornmeal I don't have this sized down for my machine... but here is the recipe from my book of 'regular' bread recipies... as for sour dough muffins... I would assume you would need to add your proper starter to the recipe. AGAIN... THIS IS NOT SIZED FOR BREAD MACHINES! I have put it here to help you compare recipies!!! Griddle or baking sheet = 1 heavy metal, electric, or soapsonte griddle, or heavy skillet, or baking sheet 1) In a large mixing or mixer bowl measure 3 cups flour, and the dry ingredients. Stir to blend together. Add the butter to the hot water and pour into the dry ingredients. Beat for 2 minutes with the mixer flat beater, or 150 strokes with a wooden spoon. Add the egg. Stir in the remaining flour, 1/4 c at a time, until the dough is a rough, shaggy mass. If using a mixer, change to the dough hook. 2) Turn the dough onto a floured work surface and knead with a strong push-turn-fold motion until the dough is smooth, elastic, and feels alive under your hands. Inthe mixer, the dough will clean the sides of the bowl and form a ball around the hook and move with it. If the dough sould continue to be sticky, add liberal sprinkles of flour. Knead for 10 minutes. 3) Pat the ball fo dough with lightly greased fingertips and place in a bowl. Cover with plastic wrap and set aside at room temperature to double in size, about 1 hour. 4) Punch down the dough, knead for 30 seconds, and set aside to rest for 1 minutes. Sprinkle the work surface with cornmeal and turn the dough onto it. Roll out the dough until it is 1/4" thick. If it resists the rolling pin and pulls back, let it rest for 1 or 2 minutes. Cut into 3" round (4" for eggs Benedict) with a cookie cutter. 5) Sprinkle the work surface with cornmeal and put the rounds under a towel. Let rise until they are doubled in size to about 1/2" thick, 45 minutes. 6) Heat the electric griddle to 325 deg. or preheat teh oven to 450 deg 20 minutes before baking. 7) Bake the muffins for 2 min on each side. Do not cook fast, so avoid the hot center of the griddle; place the muffins around the sides of the griddle. Reduce heat and bake for 6 additional minutes on each side or a total of about 16 minutes. Don't scorch. 8) If using th oven, place the cut muffins on teh baking sheet and bake for 15 min, turning them over after 6 or 7 minutes. They will rise and swell to look rather like puffballs. (if using a convection oven, reduce heat 50 deg.) 9) Remove the muffins fromt eh griddle ro baking sheet. Cool on a metal rack before toasting. Pull apart with the tines of a fork, or the fingers, to toast. These freeze well and keep for months inthe deep freeze at 0 deg. ** Lynn *;-) >From: Lee/Lynn Lightfoot <72730.1006@CompuServe.COM> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English New Year's Rum Bread 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 Breads Fatfree Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 cup water -- +1 T 2 teaspoons light rum 1/2 tablespoon butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1/2 cup water 1 tablespoon light rum 2 tablespoons butter or margarine 1/3 cup sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This traditional bread is served at New Year's with a coin hidden inside to bestow luck on the finder. Do not attempt to do that in your machine, though. If you wish, you may use a single raisin. Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. * Exported from MasterCook * English White Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound: active dry yeast 1 teaspoon bread flour 2 cups powdered milk 2 tablespoons sugar 2 tablespoons vegetable oil 1 teaspoon salt 1 whole egg 3/4 cup water 1.5 pound: active dry yeast 1 1/2 tsp bread flour 3 cups powdered milk 3 TBS sugar 3 TBS vegetable oil 3 TBS salt 1 1/2 tsp whole egg 1 additional egg yolk 1 water 1 cup, PLUS: water 2 TBS Load ingredients according to your manufacturer's instructions. **If you bread tends to be a little doughy, cut back slightly on the vegetable oil "A request for an English Tea loaf for watercress or cucumber sandwiches. Here is the loaf. Slice it thick for crisp toast, or toasted cheese sandwiches, or toasted bacon and tomato sandwiches. A very traditional loaf." >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Everyday Bread Recipe By : Food Allergy Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup cooking oil -- (125 ml) 2/3 Cup sugar -- (150 ml) 3 eggs 1 Cup Carrots -- Shred, Raw, (250 Ml) 2 teaspoons baking powder -- (10 ml) 1 Tsp baking soda -- (5 ml) 1/2 teaspoon salt -- (2 ml) 1 teaspoon cinnamon -- (5 ml) 1 1/4 Cups cornstarch -- (315 ml) 1/4 Cup potato flour -- (60 ml) 1/3 Cup Milk -- Or Juice, (75 Ml) 1/2 Tsp lemon extract -- optional,(2 ml) Mix oil, sugar, eggs. Stir together dry ingredients. Add dry ingredients and milk/juice alternately to oil-sugar-egg mixture. Add lemon extract. Fold in carrots. (Work quickly as batter rises quickly.) Pour batter into greased 5-1/2"x9-1/2"x4" (14cm x 24 cm x 10 cm) loaf pan. Bake at 350 F (180 C) for 55-60 minutes, or until cake tester comes out clean. Cool 15 minutes, then remove from pan. Place on rack and cool completely. Variation: Substitute 3/4 cup finely crushed, drained unsweetened pineapple for carrots and reduce sugar to 1/2 cup. wheat free, yeast free (From the Food Allergy Cookbook) >From: kupstas@io.cs.unc.edu (Eileen Kupstas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Everyday White Bread, Kathy's Recipe By :Kathy Meade Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 2 tablespoons sugar 1 teaspoon salt 4 tablespoons butter 3 1/2 cups flour 2 teaspoons yeast follow machine directions. >From: kmeade@ids2.idsonline.com (The Meades) - - - - - - - - - - - - - - - - - - - Serving Ideas : Great Toast the second day * Exported from MasterCook * Farm Rolled Cheese Bread Recipe By :Hawthorne Valley Farms, Ghent, New York Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Warm Water 1 Teaspoon Sugar 1 Package Active Baker's Yeast 2 1/2 Cups All-Purpose Flour 1/2 Cup Whole Wheat Flour 2 Tablespoons Oil 1/2 Teaspoon Salt 4 Ounces Emmenthaler Or Gruyere Cheese -- grated, at room -- temperature 4 Ounces Cream Cheese -- room temperature 2 Tablespoons Chives -- minced 1/2 Teaspoon Caraway Seed Cornmeal 1 Egg -- beaten Mix 1/4 cup water, the sugar, and the yeast in a small bowl. Let rest for 10 minutes. In a food processor or by hand, mix the yeast mixture, flours, oil, salt and the remaining 3/4 cup water. Knead for 10 minutes or until elastic. Place in an oiled bowl, cover and let rise in a draft-free area until doubled in bulk, 1 to 2 hours. Mix the cheeses with the chives and caraway seeds. On a floured surface roll out the dough to a rectangle measuring approximately 10-by-18 inches. Spread filling evenly over the surface of the dough, leaving a half-inch edge all around. Roll up rectangle, starting with a short-side. Pinch the ends and the seam to seal. Place the bread roll, seam-side down, on a baking sheet sprinkled with cornmeal. Let the bread rise for 45 to 60 minutes. Preheat the oven to 350 degrees. Cut a slit 1/8-inch wide down the middle, along tbe top of the loaf. Brush with beaten egg. Bake for 55 to 60 minutes in the preheated oven. Cool before slicing. Makes 1 loaf. From: RobieLynn@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fast Italian Spiced Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Water 3/4 Tsp salt 2/3 Tsp sugar 2 C bread flour 1 1/2 Tsp yeast 1 package Italian salad dressing -- *NOTE 3/4 Tsp olive oil *NOTE Good seasons, (the dry stuff) I think bread may be too spicy so you may want to only use 1/2 package of the salad dressing mix. I also let bread machine make dough then bake in oven using standard loaf pan sprayed with Pam Salud and thanks again for all the challah recipies. Stuart D. Dwork >From: sdd@computek.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Finnish Coffee Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls International Breads Low Fat Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Raisin Bread recipe -- or any sweet bread 3/4 teaspoon cardamom -- instead of cinnamon candied fruit -- instead of raisins Use a raisin bread or a sweet bread recipie, but add about 3/4 tsp of cardamom instead of cinnamon. It's good with or without the raisins. also try adding dried candied fruit (sold for fruitcakes) instead of raisins. The key is the cardamom. >From: Dick Kalagher - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Finnish Easter Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Abm-100: -- (ABM-300/350): 1 Pkg yeast -- (1 1/2 tsp) 3 Cups bread flour -- (2 c) 2 tablespoons sugar -- (4 tsp) 1 Tsp salt -- (1 tsp) 1 Cup water -- 80 deg,(2/3 c) 1/4 Cup oil -- 80 deg,(1/4 c) 2 egg yolk -- room temp,(1) --- 1/2 Cup raisins -- (1/3 c) 1/2 Cup almonds -- (1/3 c) 1 Tsp orange rind -- grated,(1 tsp) 1 Tsp lemon rind -- grated,(1 tsp) 2 egg whites -- stiffly beaten,(1) Cream Cheese Topping: 8 Oz cream cheese -- softened 1/8 Tsp salt 2 T milk 2 Cups powdered sugar 1/2 Tsp vanilla SETTING: Sweet Bread, MEDIUM 12 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add raisins, almonds, orange and lemon rinds and egg whites. Prepare Cream Cheese Topping: In small mixer bowl, blend cream cheese, milk, vanilla and salt; beat until smooth. Gradually add powdered sugar; beat until fluffy. >From: Rick Turley - - - - - - - - - - - - - - - - - - - NOTES : A wonderful "old world" bread - rich enough to serve as dessert. Spoon Cream Cheese Topping over slices of warm or cold bread. * Exported from MasterCook * Flour Tortillas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- dough: 1 Cup White Flour -- Or More If Nec 2 Cups Whole-Wheat Flour -- Or More If Nec 1 Teaspoon yeast 1 Cup Sourdough Starter 1 Tablespoon honey 1 Cup Water -- or more if nec (more or less on the quantities) I use my breadmaker to make the dough of normal bread, more whole wheat than plain flour then I use some extra white flour to make small balls, which later I flatten out with a rolling pin (?) then comes the trick, for I have tried various ways, but last night I put them in the oven, a recipe I had said 3 mins each side, no way the first side was like 10 mins, it is till they blow up (more or less nicely) and then 3 mins the other side. What came out was not real flour tortillas, but was very good, first warm they were good, and now cold they are nice and crispy. My husband really enjoyed them. By the way I use these same things and quantities to make my bread. In the bread I add various things, for instance caraway seeds, or garlic, or raisins, whatever I feel like The bread always comes out good. So this is my always recipe for bread or dough. As you can see my bread contains no salt or oil in any kind Good luck if you try it Jenka jguevara@spin.com.mx - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia (Bread Machine Made) 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 Breads Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 large-- 1/2 cup water 1 1/2 tablespoons olive oil 1/4 cup vegetable oil 1/4 teaspoon salt 2/3 teaspoon basil -- or rosemary 1 1/2 teaspoons sugar 2 1/4 cups bread flour 1 teaspoon yeast --Topping-- 1/8 teaspoon garlic powder 2 tablespoons olive oil 2 teaspoons basil -- or rosemary 1 teaspoon sea salt -- optional --2 small-- 2/3 cup water 2 tablespoons olive oil 1/3 cup vegetable oil 1/3 teaspoon salt 1 teaspoon basil -- or rosemary 2 teaspoons sugar 3 cups bread flour 1 1/2 teaspoons yeast --Topping-- 1/8 teaspoon garlic powder 3 tablespoons olive oil 1 tablespoon basil -- or rosemary 1 1/2 teaspoons sea salt -- optional Remove dough from machine and, using your fingers, press the dough onto a lightly greased pizza pan or baking sheet. Cover and let rise for about 30 minutes. Spread topping over dough and bake in a preheated 375F oven for about 30 minutes. >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : Say foh-CAH-chee-ah. This cousin to pizza, cut into small wedges or squares, is the perfect accompaniment to soups or salads. Or serve as an appetizer or with a buffet. Delicious served hot or cold, as a snack or with a meal. * Exported from MasterCook * Focaccia #2 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 -------- ------------ -------------------------------- 1 Cup water -- lukewarm 1/4 Cup olive oil 2 teaspoons minced garlic 2 tablespoons fresh basil -- or rosemary,chop, -- or 2 tsp. dried 1 teaspoon sugar 1/2 teaspoon salt 4 cups bread flour 1 1/2 teaspoons active dry yeast -- or rapid I adapted from one of Donna Rathmell German's cookbooks (Flatbreads from around the world). The origional recipe only called for 3 cups flour. It seems also to be a lot of oil, but it produces a large loaf and quite a savory crust. You will notice it's a ABM recipe. Add ingredients according to manufacturer's directions for your machine. Process on the Dough cycle (or process on normal cycle and remove after the first rise, about 1 hour). Punch down and shape into a 9- or 10-inch round. Place in a deep dish pizza pan or on a baking sheet, cover and let rise in a warm, draft-free location for 30 to 40 minutes. After dough has risen, brush it all over with olive oil, spread with finely slivered onion and/or garlic and more herbs. Press some of the onion/garlic slivers into the dough to form small identations. Bake in a preheated 400 degree oven for 25 to 30 minutes. >From: "Brian D. Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia #3 (Italian Flat Bread) Recipe By :Red Star Yeast Serving Size : 12 Preparation Time :2:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C All-Purpose Flour -- Additional As Need 1 Pkg Yeast -- 2 1/4 Tsp 1 Tbsp Sugar 1 Tsp Salt 1 C Warm Water -- (120-130 Deg F.) 1 Tbsp Oil Topping: 1/2 C Chopped onion 2 Tbsp Butter or margarine 1/4 Tsp Sugar 1/8 Tsp Salt In large mixer bowl, combine 1 1/2 c. flour, yeast, 1 T. sugar and 1 t. salt; mix well. Add water and oil to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 8 minutes, adding flour as needed. Place in greased bowl, turning to grease top. Cover; let rise in warm place about 40 minutes (20 minutes for Quick Rise yeast). Prepare onion topping. In small skillet, saute onion in butter until soft. Stir in 1/3 t. sugar and 1/8 t. salt. Punch down dough. On lightly floured surface, shape dough into a ball. Place on greased cookie sheet. Flatten to a 10-inch circle. With table knife, cut a circle in dough about 1 inch from edge, cutting almost through to cookie sheet. Prick center with a fork. Spread Onion Topping over the pricked dough. Cover; let rise in warm place about 30 minutes (15 minutes for Quick Rise). Bake at 375 deg. for 25 to 30 minutes until golden brown. Variation. Omit Onion Topping. Instead of pricking top, cut a criss-cross design with a sharp knife. Brush bread with an egg glaze made by combining 1 egg yolk and 1 T. milk or water. Sprinkle with sesame seed if desired. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia #4 Recipe By :Bread Machine Magic by Linda Rehberg and Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 POUND: Dough: 1 cup water -- for Welbilt/DAK add 2 T more water 3 cups all-purpose flour 1 teaspoon salt 1 1/2 tablespoons olive oil 2 teaspoons dried oregano 1 1/2 teaspoons active dry yeast Red Star Brand -- (Use 2 tsp Welbilt/DAK Topping: 3 tablespoons olive oil 1 clove garlic -- minced 1/2 cup parmesan cheese -- (2 ounces), grated 1/4 cup chopped fresh parsley fresh parsley -- chopped 1 POUND: 3/4 cup water (for Welbilt machine add 1 tablespoon more water) 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon olive oil 1 teaspoon dried oregano 1 1/2 teaspoons Red Star Brand active dry yeast Topping: 2 tablespoons olive oil 1 clove garlic, minced 1/3 cup (1 1/2 ounces) freshly grated Parmesan cheese 3 tablespoons chopped fresh parsley Place ingredients in bread pan. Select dough setting and press Start. When dough has risen long enough, machine will beep. Turn off bread machine remove bread pan, and turn out dough onto a floured countertop or cutting board. FOR 1 1/2 POUND: Oil a 10 by 15 by 1 inch jelly-roll pan. With your hands, gently stretch and press dough to fit evenly into pan. FOR 1 POUND: Oil a 12 or 14 inch pizza pan. With your hands, gently stretch and press dough to fit evenly into pan. Cover and let rise in warm oven 30 to 40 minutes until doubled.(Hint: To warm oven slightly, turn oven on Warm setting for 2 minutes, then turn it off, and place covered dough in oven to rise. Remove pan from oven to preheat.) Preheat oven to 400 degrees F. With 2 fingers, poke holes all over the dough. In a medium bowl, combine the oil and garlic. Drizzle over top of dough. Sprinkle with cheese and parsley. Bake 25 to 30 minutes until brown. Remove from oven. Cool on wire rack or cut into squares and serve warm . Wrapped in plastic, it will keep fresh at room temperature for 2 to 3 days. OPTIONAL TOPPING A LA LOIS: 2-3 cloves garlic minced finely in a mini chopper. Finely chopped leaves from 2 to 3 rosemary sprigs 3-4 tablespoons olive oil coarse salt Mix garlic and olive oil together and drizzle over focaccia before baking.Top with minced rosemary and coarse salt. >From Bread Machine Magic. Linda Rehberg and Lois Conway, St. Martin's Press. >From: LoisCon@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia #5 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/8 C Warm Water 3 Cups bread flour -- (1/2 ww & 1/2 white) 1 1/2 Tsp Salt 1 1/2 Tbsp Nonfat Dry Milk Powder 1 1/2 Tbsp. sugar 1 3/4 Tsp Yeast -- Fast Rising 2 Tbsp margarine I took it out at the end of the first rise- kneaded it a bit - then pushed it out on a pizza pan to roughly 12 inches. Threw some olive oil and pesto that I was using together - roughly 1/2 & 1/2 - about 4 tbsp. - patted this mix all over the round- let rise 20 minutes and threw into a 425 degree oven for 20 minutes. Very well received and then I started another loaf of bread for breakfast. >From: Judi Burley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia Bread With Sun-Dried Tomatoes Recipe By :Bread Machine Baking Perfect Every Time, Lora Brody Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 3 Tbsp Olive Oil 2 Tsp Garlic -- Chopped, Or 3 T Garlic Oil 1/3 C Cornmeal 3 C White Flour -- Unbleached 1 Tsp Salt 1 Tbsp Yeast 1/2 C Sun-Dried Tomatoes -- Coarsely Chopped 1/3 C Grated Parmesan Cheese Place all the ingredients except the tomatoes and Parmesan cheese in the machine, program for Raisin Bread, Basic Bread, Basic Wheat, Basic, White, Basic White, or White/Whole Grain, and press Start or On. Add the tomatoes and cheese when the beeper sounds or during the last 5 minutes of the final knead cycle. This is the recipe for the Large Oster, West Bend, Large Pillsbury and Large Zo. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Forty Niner Sourdough Bread Recipe By :Norman Garrett : Quick & Delicious Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Dough Cycle Fatfree Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons sugar 1 1/2 teaspoons salt 3 cups bread flour 1/2 cup sourdough starter batter 3/4 cup water -- warm Place ingredients in the machine in the order listed. Use the dough setting if you have it, otherwise stop the machine after the dough is completely mixed. Set the machine for a timed bake. Give the sourdough 6 to 8 hours to rise before the bake cycle begins. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread Recipe By :Welbilt, The Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Yeast -- (7G) 3 C Bread Flour -- (450G) 1 Tsp Salt -- (5G) 1 1/2 Tsp Sugar -- (4G) 1 1/2 Tsp Butter -- (5g) 1 1/2 C water ** originally 7 g (1.5 tsp) salt and 360 g (1.5 + 2 tbsp) water, which is excessive (too much water => loaf too dense) French bread cycle >From: John Whitmore - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #2 Recipe By :A World of Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Yeast -- Or 1 Cake Of Yeast 1 Tablespoon sugar 1 1/2 Cups water -- lukewarm 2 Teaspoons salt 4 Cups flour -- sifted 1 Egg White -- Slightly Beaten With 1 Tablespoon water -- (egg glaze) Dissolve the yeast in the water. Sift the dry ingredients, stir them into the yeast mixture, and work the dough with your hands until it will absorb no more flour. Knead the dough on a slightly floured board until it is no longer sticky. Place the dough in a buttered bowl, cover, and let rise until doubled. Then punch it down and turn it out onto a floured board. Divide into 2 parts. Shape each piece into a long, narrow loaf. Place the loaves on a greased cookie sheet that has been sprinkled with cornmeal, cover, and let rise again (until doubled in size). Brush tops with egg-white glaze (1 egg white slightly beaten with 1 Tablespoon of water) and bake in a 400 degree over for 35 to 40 minutes. Brush again with glaze about 5 minutes before loaves are done. Makes 2 small loaves or 1 large one. [Optional: for those with HOT ovens: bake bread at 400 degrees for first 15 minutes then reduce temperature to 350 degrees for next 20-25 minutes.] DAK & WELBILT Breadmaker owners/users: Put 2 cups of flour in breadmaker, add 1 Tablespoon of fast rising yeast, add another 2 cups of flour, the sugar, salt and increase the warm water to 1-3/4 Cups and add to the breadmaker and select French Bread - Manual. Push Start. Let dough be kneaded by breadmaker and leave it in the breadmaker for the first rising (1 hour) - just when the breadmaker begins to knead the bread again, take it out and punch it down onto a lightly floured board. Follow recipe above from "divide into 2 parts" etc. (Yes, I know the breadmaker says only 3.5 cups of flour but if you increase the warm water to 1-3/4 cups it can handle the kneading and it does a great job!) ONION FRENCH BREAD. Add 1 package onion-soup mix to the dry ingredients and blend thoroughly. If you like an onion flavor in bread, you may occasionally add a package of onion soup mix to any plain bread dough with delightful results. Adapted from "A World of Breads" This is about as authentic a French bread as you can make in a home oven. To make real French bread, you need unbleached, hard-wheat flour (available in health food stores), and an oven with the heat coming from top, bottom and both sides. If you place a pan of boiling water on the oven floor, and sprinkle the cookie sheets with cornmeal after buttering them, you can approximate the commercial product. N.B.: To me, this is the ** secret ** the 1/2 inch of boiling water which I place in a glass pyrex (12 inch pie plate) and put in the bottom of the oven SEEMS to do the trick when it comes to a crusty outside (but not too thick) on French Bread; be sure to bake your bread on the lowest oven rack. >From: Patt Bromberger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #3 Recipe By :meridiem@lamar.ColoState.EDU (Jill Engel) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 2 C Bread Flour 1 Tsp Salt 1 Tsp Sugar 4 Tbsp Butter -- Cut Up 1 C Warm Water (use French bread selection) I have DAK so this is for a pretty big loaf. Other machines may have to cut this down by about a 1/3 for all ingredients. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #4 Recipe By :Black & Decker Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/4 Cups water 1 Tbsp shortening 1 Tbsp sugar 1 1/4 Tsp salt 3 1/2 C white flour 1 1/2 Tsp yeast Here my favourite French Bread Recipe that came with my Black & Decker All-In-One Plus Automatic Breadmaker 1. measure ingredients into baking pan 2. insert baking pan securely into unit, close lid 3. select appropriat bread setting (on mine it is setting 6) 4. push start makes 1 large loaf note: I use Fleischmann's breadmachine yeast and haven't had any problems >From: Janine Vandenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #5 Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 2 Tbl sugar 1 tsp salt 2 Tbl butter -- (room temperature) 1 cup hot water -- (less 1 Tbl) 2 egg whites -- stiffly beaten --at room temperature Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Whip the whites untill stiff and set aside. Add ingredients in order given. Add the egg whites after all other ingredients are moist. Setting: french bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread #6 Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 cups bread flour 1 tsp salt 1 tsp sugar 1 tsp butter or margarine -- (room temperature) 1 cup warm water -- (Plus 1 Tbl) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: french bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread Extraordinaire Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Cups White Flour -- Unbleached 1 1/2 Teaspoons Salt 1 1/4 C. Water 2 Teaspoons Active Dry Yeast -- Red Star Brand 1 Tablespoon Vital Wheat Gluten From Bread Machine Magic Book of Helpful Hints by Conway, Rehberg. Although it isn't in the recipe, I also add 1 Tablespoon of Vital Wheat Gluten to give the dough extra body. Bev in Mn (aka Claycooker @AOL and bjjan on the Net) From: bj29@mirage.skypoint.com (bjjan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Fantan Rolls Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Milk -- Scalded 1/2 C Shortening -- Butter Is Best 1/2 C Sugar -- To 1/4 C 1 tablespoon Salt 2 packages Dry yeast 1/4 C Warm Water -- (105-115) 4 Eggs -- Beaten 1/2 Tsp Butter Buds(r) -- Or Other Imitation -- (only if you don't use -- butter) 1/2 Ts Lemon extract 6 C All-Purpose Flour 1/4 C Melted butter Combine milk, shortening, sugar and salt stir until shortening melts. Cool to 105-115. Dissolve yeast in warm water in a large mixing bowl. Stir in milk mixture, eggs and flavorings. Gradually stir in flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic about 5 min. Place in a well greased bowl, turning to greast top. Cover and let rise in a warm place free from drafts, 1 hr. or until doubled in bulk. (Watch closely, it usually doubles in no time at all). Punch dough down and divide in half. Turn dough out onto a lightly floured board. Roll each half into a 12 x 6" rectangle. Brush 2 T butter over top of each. Cut each rectangle into 6 1" strips. Stack 6 strips of dough, butter side up on top of one another. Cut each stack into 12 pieces about 1" wide. Place in well buttered muffin cups sideways. (cut side down) Cover and let rise in a warm place free from drafts for 30 min. Bake at 425 for 10-12 minutes. Makes 48 rolls. These were originally posted by BARBARA and are really great. I nominate them for the hall of fame !!! > From Southern Living Annual Recipes 1980. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Honey Bread Recipe By :The Bread Machine Cookbook, Donna German Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads International Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 c water 1 tbsp honey 1 tbsp olive oil 1 tsp salt -- 3/4 tsp - revised 1 tsp sugar 3 c bread flour 3 tbsp vital wheat gluten -- optional 2 1/2 tsp yeast -- 2 tsp yeast-revised "Wonderful, slightly sweet French bread with a light, crispy crust." Put all ingredients into bread machine according to your directions. Wonderful, slightly sweet French bread with a light, crispy crust. OR, for a smaller loaf: 3/4 cup water 2 teaspoons honey 2 teaspoons olive oil 2/3 teaspoon salt 2/3 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast Add all ingredients to bread machine pan, in order suggested by your manufacture. Select appropriate cycle, and start. >From: DebReeves@aol.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This recipe makes a 2 lb (large) loaf. * Exported from MasterCook * French Pear Bread Recipe By :The Bread Machine Cookbook II, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup pear puree 1 tablespoon vegetable oil 1 tablespoon honey 1 egg -- * see note 1/3 teaspoon salt 1/8 teaspoon black pepper -- coarsely ground 1 1/2 cups bread flour 1 teaspoon active dry yeast at beep add: 1/4 cup dried pears -- diced >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : 1 egg = 1/4 cup egg sub. This is well worth the time involved to make the pear puree. Fresh pears should be boiled in water until soft; canned pears should be rinsed. Puree in blender or food processor. Pepper may be omitted for a different taste, and dried pears, found in some grocery stores or health food stores, may be added for another variation. * Exported from MasterCook * Friendship Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Water Starter: 1 Pkg Active Dry Yeast 1/2 C Warm Water -- Or Milk, *Note 1 C Milk 1 C Flour 1 C Granulated Sugar *NOTE: If you use milk, add 1/2 C milk, 1 C flour and 1 C granulated sugar. Set in a warmish place, like near the stove, and stir once daily for 5-10 days. This makes about 3 cups of starter. Most recipies for friendship bread that I've seen call for one cup of starter to start out with, so as tradition dictates I would keep a cup of starter for myself and give the other two cups to two friends with the recipie. John Holder - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Friendship Starter And Bread Recipe By :"Spawn of a Jewish Carpenter (Cindy Smith)" From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cocktail Bread Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 Medium Loaf: 1 1/8 cups fruit cocktail 1 1/2 Tablespoons vegetable oil 3 Tablespoons fruit juice concentrate 1/3 teaspoon salt 1/3 cup coconut flakes 1 1/2 cups whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons active dry yeast Add ingredients according to your machine directions. Do not drain the fruit cocktail. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Serve this toasted with ice cream and coconut flakes for a different dessert treat. * Exported from MasterCook * Garbanzo Bread (Pinto Bread) Recipe By :The Complete Book of Bread Machine Baking" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 Cup Water -- Plus 1 Tbsp Water -- (1 1/4 Cups) 2/3 Tbl Canola Oil -- (1 Tbl) 2 Tsp Sucanat -- (1 Tbl) 2 Tsp Lemon Juice -- (1 Tbl) 2/3 Cup Cooked Garbanzo Beans -- (1 Cup) 1 Tsp Salt -- (1 1/4 Tsp) 2 Cups Whole Wheat Flour -- (3 Cups) 1 1/2 Tbl Gluten Flour, 100% -- (2 Tbl) 1 1/2 Tbl Whey -- Powdered, (2 Tbl) 1 1/2 Tsp Active Dry Yeast -- (2 Tsp) "The Complete Book of Bread Machine Baking", edited by Lara Pizzorno Believe it or not, this bread is delicious and light. My husband raved about it. I didn't dare tell him what was in it! I didn't have any garbanzo beans so I used pinto beans. I also substituted sugar for the sucanat. I was out of gluten flour so I used bread flour in place of half of the whole wheat flour. With half bread flour, the loaf I made- that was nice and light- probably had a significantly different texture than it would have had otherwise. Terry >From: "Therese Klodnicki" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Casserole Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 cup water 1 cup cottage cheese 4 cloves garlic -- minced 1 large egg 1 Tablespoon oil 1 Tablespoon oregano 2 teaspoons sugar 1 teaspoon seasoned salt 1/4 teaspoon baking soda 2 1/2 cups all-purpose flour Preheat oven to 350 degress F. Mix yeast in water. Mix all ingredients except flour with yeast mixture, then add flour a little at a time. Let rise to double, then knead down and put into a greased casserole, let rise 30 minutes, then bake for 40 minutes. - - - - - - - - - - - - - - - - - - - NOTES : The bread dough is very sticky, so flour your hands when transferring to casserole dish. Sally Lou&Sally Eisenberg sparky@netgate.net ------------------------------ >From: etrencha@sirnet.mb.ca (Elizabeth Trenchard) * Exported from MasterCook * Garlic Corn Bread Recipe By : 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 -------- ------------ -------------------------------- 2 tablespoons olive oil -- fresh pressed 4 Garlic Cloves 1 brown Egg 2 1/2 cups Bread Flour 1/2 cup Cornmeal 7/8 teaspoon Salt 1 tablespoon Milk 2 tablespoons Maple Syrup 2 teaspoons Poppy Seeds 1 tablespoon Dill 2 teaspoons Boost 1 3/4 teaspoons Yeast From: weede@ncsa.uiuc.edu (Nick Weede) >From: Jim Carey - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Herb Bread Recipe By : 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 -------- ------------ -------------------------------- -- 2 Lb Loaf: Cup water 1/4 Cup olive oil 1 Tbl. sugar 1 Tsp. salt 1 Tsp. dried basil 1 Tbl. minced onion 1 Tsp. garlic powder 3 Cups bread flour 1/3 Cup parmesan cheese 2 Tsp. active dry yeast For a 2 pound loaf. Use white or rapid setting. (this really smells good when it's baking. :-)) >From: Lynn Schneiderman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Herb Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Dough Cycle Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp yeast 1 Tsp sugar 2 1/3 Cups flour 2 Tbsp cornmeal 1 Tsp salt 2 Tbsp olive oil 3 Cloves garlic -- crushed 1/2 Tsp Herbes de Provence 1/2 Tsp black pepper 3/4 Cup water Heat the oil and garlic and herbs and pepper, until the garlic is clear and it smells good Then Add the water to the bread mix Use the dough cycle and roll out into 8 rounds. You can cook it on the grill (watch carefully) or in the oven. I made the following dough in my bread machine, rolled into 8 circles and cooked it on the gas grill. It should be just as good cooked as a loaf of bread. A wood fire would probably give a wonderful taste. [Eileen] >From: "Eileen Driscoll" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Herb Pretzels Recipe By :FF Mailing List (Jane Waddell) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1 1/2 cups warm water 1 teaspoon salt 1 teaspoon sugar 2 cloves garlic 1 tablespoon basil 1 tablespoon parsley 4 cups flour -- up to 5 cups Dissolve yeast in water. Add salt & sugar. Blend in 2 c. flour. Crush garlic and add with herbs. Add 2 c. more flour, and more if dough is too sticky. Roll into snakes & shape. Sprinkle with Kosher salt if desired. Bake at 425 for 10 - 15 minutes or until browned. >From: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Parmesan Bread 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 3 1/2 Cups Bread Flour 1/4 Cup Olive Oil 2 Tbls Honey 1/3 Cup Dry Milk Powder 1 Tbl Gluten 1 tsp Diastatic Malt Powder 2 Tbls Garlic Powder --OR 8 Cloves Garlic -- Baked 2/3 Cup Parmesan cheese -- Grated 1 1/2 tsp Salt 1 Cup Warm Water Yields 1 Loaf All ingredients should be at or above room temperature. If using garlic cloves, peel and bake for 30 minutes at 325 degrees (wrap in aluminum foil for baking.) If using garlic cloves, mash the baked cloves before adding them to the bread machine. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". Cool the bread on a rack for at least 1 hour before slicing. >From: Joel.Ehrlich@salata.com (Joel Ehrlich) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gene's Basic Rice Bread (Gluten Free) Recipe By :Bread Machine Magic Book of Helpful Hints Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buttermilk -- Fresh gluten-free 1/4 c Butter -- melted 1 teaspoon Rice vinegar 1 1/2 teaspoons Salt 2 cups Brown rice flour 1/3 cup Potato starch flour 1/3 cup Tapioca flour 1/4 cup Sugar 3 1/2 teaspoons Xanthan gum 3 Eggs 1/2 cup Water --for Welbilt/DAK and Zoji machines -- add 2 Tbsp. more water 1 1/2 tablespoons Active dry yeast Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula. In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk. In a separate bowl, combine the eggs and water; beat lightly. Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. Variations: You can substitute olive oil for the butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour. You can add at least 1/4 cup grated cheddar cheese for a new flavor. Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread. Optional bake cycle: Sweet bread, Rapid bake. >From: "Bread Machine Magic Book of Helpful Hints" by Linda Rehberg and Lois Conway Posted by: Debbie Carlson - Cooking >From: z@fybits.com (Z Pegasus) - - - - - - - - - - - - - - - - - - - NOTES : Gene Hill, who lives in Davis, California, bakes this bread at least twice a week. He recommends trying it as a toasted cheese sandwich. Grill it with thin slices of red onion or bell pepper and cheese. * Exported from MasterCook * George Washington Mother's Gingerbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Nut & Seed Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- sifted 2 tablespoons all-purpose flour -- sifted 1 1/4 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3/4 teaspoon ground cinnamon 1/8 teaspoon salt 1/3 cup butter -- 2 tbs which is vegetable shortening 1/2 cup coffee -- hot, strong, boiling 1/3 cup dark brown sugar -- firmly packed 1/2 cup molasses -- dark 1 egg -- well beaten 1/3 cup mincemeat -- OPTIONAL or candied orange peel This is a wonderful recipe. Gingerbread goes well back to middle ages and earlier. Ladies would bestow favours of gingerbread, some ornately tooled to look like velvet or leather boxes, to knights during tournaments. They were decorated with cloves, gold and silver leaf, and were sometimes even in the shape of religious icons. Gingerbread was sold at faires and gatherings like we sell our hotdogs and popcorn of today. In the netherlands there were mansized gingerbread molds. Gingerbreads can be traced to German, Italian, Swiss and Austrian cuisine. These gingerbreads of old were highly decorated, gilded and painted with colored sugars. Gingerbread molds are prized by antique collectors. In colonial american days, the molds were of wood and recipes were considered signature and guarded with pride. It was a custom to add mincemeat or candied fruits to the ginerbread as well. The hot coffee added to this recipe is what forms the moist gooey glaze which has a hint of a slight crackle to it, as you bite into it. Its heaven when warm. The recipe is attributed to George Washington's Mother. It has been referenced in two old books in my keeping, and also featured by Woman's Day. I am sure this recipe can be traced back to England and is dated in the early 1600's. I am positive it is of british decent. It has been adapted to modern measurements. I DON'T add the mincemeat or candied fruit. [Katie] Sift dry ingredients together. Add butter/shortening to boiling coffee and stir until dissolved. Add sugar and molasses to same mixture. Combine with dry ingredients; add beated egg and continue to beat until batter is smooth. (Fold in mincemeat if using.) Butter and lightly flour 9 inch square pan or small loaf pan. Pour in batter and bake in preheated 350F oven for 35 to 40 minutes. Cut and serve warm or with Lemon Sauce or Whipped Cream. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German-Style Kaiser Rolls Recipe By :Betsy Openeer's book-THE BREAD BOOK Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons active dry yeast -- (instant) -- or 2 T active dry yeast 2 1/2 cups water 2 tablespoons vegetable shortening 6 cups bread flour -- unbleached, (6 to 7) 3 egg whites -- at room temperature seasoning that I use: Ingredients are not in specific measurements. They are added to taste. Dried rosemary basil granulated garlic garlic salt -- medium chopped yellow or white onion corn meal olive oil Meringue the egg whites. Add water. Add shortening,salt, sugar and 3 C flour. Add instant yeast. Mix well. Mix in enough flour to form a mass then knead dough, either by hand or with KA until medium stiff. Go through the regular process to proof the dough till doubled. The following procedure is my personal style; you just need a flat surface to deal with it. Place dough in half-sheet pan and spred out evenly. Brush with olive oil sprinkle chopped onions evenly, sprinkle rosemar, basil, garlic and garlic salt. Fold dough in thirds. With a dough scraper, chop the entire mass into medium size pieces 1/2"-1 1/2" being sure to spread the seasonings evenly as possible. Using a scale, use handfuls of the dough to weigh a 7 oz. pile, then transfer to a half sheet pan. One half sheet pan will hold 6 piles of dough. With each pile of dough, generally shape like a bun. With each pile brush lightly with olive oil, vey lightly sprinkle corn meal (almost as though it was to be used as a garnish) and garlic salt. Let rise, then bake at 425 for approximately 25 minutes. The end product should be crispy and appealing to the nose and the eye. The procedure sounds complicated, but in reality, its not. You are just taking that dough, adding the seasonings, chopping it up, then making cow pies. The Focaccias that I have seen previously seem to have one solid piece of bread with some seasoning on top. In my style, the seasonings are much more integrated. You can eat it like a tear away bread. The key for the crisp crust is the egg whites that have been meringued. >From: "Dan H. Erwin" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glady's Weston's Challah Recipe By :Joan,"Flour Power" 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 cup Water 2 Eggs -- or 1/2 c egg beaters 2 tablespoons Oil 2 tablespoons Sugar 1 1/2 teaspoons Salt 3 cups bread flour 2 1/2 tablespoons bread flour 1 1/2 teaspoons yeast -- granulated Yeild 1 loaf Place all ingredients in the bread machine as listed by your manufacturer.Use the basic bread mode and medium crust setting. If you wish after the last rise, brush the top with some beaten egg. Or you can make the bread in the dough cycle, remove dough and let rest in the refrigerator 10 to 15 minutes. then remove and braid as usual for a challah.Let rise double OR use the micro to rise bread: place a 6 oz glass of water in the corner of the micro. Cover bread with wax paper. Heat 3 minutes on defrost or warm setting. lest rest 3 minutes and again heat 3 minutes on defrost. allow to rest 6 minutes prior to baking.Brush with egg wash and bake in a preheated 375 oven while warm. Either method youll have a light fluffy golden challah! - - - - - - - - - - - - - - - - - - - NOTES : This is always light and fluffy! Its much better with real eggs and not eggbeaters. * Exported from MasterCook * Gold Medal Cheddar-Olive Bread Recipe By :Gold Medal Flour 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 -------- ------------ -------------------------------- Regular Loaf: 3/4 cup Water 2 cups Bread flour 3/4 cup Sharp Cheddar Cheese -- Shredded 1 tablespoon Sugar 1/2 teaspoon Salt 3/4 teaspoon active dry yeast -- Quick-acting 1/2 cup Small pimiento-stuffed olives -- drained Large Loaf: 1 cup + 2T water 3 cups bread flour 1 1/4 Cups Shredded Sharp Cheddar Cheese 1 1/2 T sugar 3/4 tsp salt 1 1/4 t Quick-acting active dry yeast 3/4 c Small pimiento-stuffed olives, drained Measure all ingredients except olives into bread machine pan in the order that the bread machine manufacturer suggests. Add olives at the time of the raisin/nut beep or 5 to 10 minutes before last kneading cycle ends. Select regular or rapid bake cycle. Do not use the delayed bake cycle. Remove baked bread from pan and cool on wire rack. >From: Kathy Hobel * kahobel@cts.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Cheese Bread Recipe By :Bread Machine Cookbook III, Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: -- (Large Loaf): 2/3 Cup buttermilk -- (1 1/2 cups) 1 Tbs. butter -- (2 tbs.) 1 egg -- (2) 1/4 Cup cheddar cheese -- grated,(1/2 C) 2 Tbs. blue cheese -- crumbled,(1/4 C) 1/4 Tsp. salt -- (1/2 tsp.) 1/8 Tsp. black pepper -- coarse,(1/4 tsp.) 1 Tsp. Caraway Seed -- (2 tsp.) 1/2 Cup wheat/oat flakes -- (1 cup) 1 1/2 Cups bread flour -- (3 cups) 1 Tsp. yeast -- (2 tsp.) Medium loaf: 1 C buttermilk 1 1/2 Tbs butter 1 1/2 egg 1/3 C cheddar cheese, grated 3 Tbs blue cheese, crumbled 1/3 tsp salt 1/8 tsp black pepper, +, coarse 1 1/2 tsp caraway seeds 3/4 C wheat/oat flakes 2 1/4 C bread flour 1 1/2 tsp yeast flour equivalents: 2 cups, 3 cups, 4 cups cycle: white, sweet; not timer (buttermilk, eggs) setting: light to medium From "The Bread Machine Cookbook III," by Donna Rathmell German. The books says its a "must try" and I totally agree. I served this bread with a big 'ole pot of homemade vegetable soup -- delicious! >From: mswigint@msw104i.b24b.ingr.com (Margaret Wiginton) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Egg Bread (Challah) Recipe By :Loafing It by DAK Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3 cups Flour 4 tablespoons Sugar 2 Eggs 6 tablespoons Vegetable oil -- corn 1 1/2 teaspoons Salt 3/4 cup Water -- warm Optional: 1/2 cup dried fruit -- chopped 1/3 cup almonds -- chopped 1/2 teaspoon almond extract Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. - - - - - - - - - - - - - - - - - - - NOTES : NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully. >From: "Darlene R. Lindgard" (by way of kmeade@ids2.idsonline.com (The Meades)) * Exported from MasterCook * Golden Raisin Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 cups bread flour 1 cup whole wheat flour 1/4 cup wheat germ 1/4 cup brown sugar 1 tsp salt 2 Tbl butter 3/4 cup golden raisins 1/4 tsp ground ginger 1/2 tsp cinnamon 1 1/2 cups warm water 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 * Golden Sesame Loaves Recipe By :Andrew Mossberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 tablespoons butter 1/4 cup honey 1 egg 2 cups bread flour 1 tablespoon instant dry milk 1/2 cup toasted sesame seeds 1 1/2 teaspoons salt 2 tablespoons sugar 1 1/2 teaspoons active dry yeast Put liquid ingredients into bread maker. Come back in 4.3 hours and take it out. [adapted from a recipe on the back of a Pillsbury Flour package] [originally by Andrew Mossberg...modified for Home bakery machine] >From: rkw@love1.ftl.fl.us (R.K. Wright MD) - - - - - - - - - - - - - - - - - - -