* Exported from MasterCook * Grain Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 tablespoon sugar 2 cups whole wheat flour 3/4 cup rye flour 3/4 cup wheat germ 3/4 cup unprocessed bran 1/2 cup nonfat dry milk powder 1/2 cup sunflower seeds 1 tsp salt 1 egg 1 3/4 cups boiling water 1/2 cup cracked wheat -- (bulgur) 1/2 cup Seven grain mixture -- or millet 1 tablespoon molasses -- or honey 1 1/2 tablespoons safflower oil Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Combine boiling water with cracked wheat, 7-grain mixture, molasses and oil. Cool to room temperature. Add first 10 ingredients in order to the pan, then pour in cooled grain mixture. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma's Cinnamon Rolls Recipe By :Welbilt/Red Star Yeast Serving Size : 12 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 Cups bread flour 1/4 Cup sugar 3/4 Tsp salt 1/2 Cup milk -- (80 deg) 1/2 Cup water -- (80 deg) 2 T shortening -- (80 deg) 1 egg -- (room temp) SETTING: White Bread / MANUAL Cinnamon rolls like grandma used to make! Hot coffee and maple flavor give the glaze an extra-special flavor. (These are GREAT! Be prepared to eat a half a dozen of them the first time you make 'em!) After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface, roll or pat to a 12x9-inch rectangle. Brush with 1/4 cup melted butter. Combine 6 tablespoons sugar, 1/4 cup chopped nuts and 3/4 teaspoons cinnamon; sprinkle over dough. Starting with shorter side, roll up tightly. Pinch edge to seal. Cut into 12 slices. Place in a greased 13x9-inch pan. Cover; let rise in warm place until almost double in volume - about 30 minutes - (this took MUCH longer for me.) Bake at 375 degrees, 20 to 25 minutes. Glaze: Combine 1 cup powdered sugar, 1 1/2 tablespoons melted butter, 1/4 teaspoon maple flavor and 2 tablespoons hot coffee. Blend until smooth. Drizzle over hot baked rolls. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola 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 Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3/4 cup whole wheat flour 2 cups bread flour 1 cup granola -- finely ground 3/4 teaspoon salt 1 3/4 teaspoons sugar 3/4 cup milk -- warmed 1/2 cup buttermilk -- at room temperature 2 tablespoons butter 2 tablespoons honey 1 egg -- at room temperature 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 * Grape-Nuts Bread Recipe By :Great Bread Machine Recipes by Norman A. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1 tablespoon dough enhancer -- optional 1/2 cup Grape-Nuts(r) 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 1 1/4 cups wheat flour 1 1/2 cups bread flour 1 1/2 tablespoons butter 9 ounces warm water --1 1/2 lb loaf: The wheat flour makes this bread slightly dense. I add 1/3 cup of raisins for flavor and texture. - - - - - - - - - - - - - - - - - - - NOTES : I've had lots of compliments and requests for more. Voted by our "bread consumers" as the best 2 recipes for sweet breads. [See also Pumkin-Pie Bread] * Exported from MasterCook * Great Baguette Recipe By :(Pete Brauer) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast -- (quick rise) 3 cups whole wheat flour 1/2 tablespoon sugar 1 cup white flour -- unbleached 1/3 cup warm water Corn meal 1 teaspoon salt -- (more or less) 1 cup water Melt the yeast, sugar, 1/3 c. warm water in a bowl and set aside. Mix the flours, salt, in a bowl, add the yeast mix, and then the water. Mix the dough until smooth, about 5 mins. Let rise covered with a damp cloth for one hour. Punch down, and divide into two or four loaves, then slice tops about 2 inch across, 1/4 inch deep. Place in cold oven set to 350 for one hour. For crustier bread, place a pan of water on the bottom of the stove for 1st 30 minutes, then remove. Also, you can brush the loaves with a mixture of egg-white and 1/2 c. water after 50 mins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grecian Sweet Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made 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) 3 tablespoons sugar -- (2 T) 1 1/2 Tsp salt -- (1 tsp) 1/2 Cup milk -- 80 deg,(1/3 c) 1/4 Cup oil -- 80 deg,(3 T) 2 egg -- room temp,(1) 1 Tsp Anise Seed -- Extract,(3/4 Tsp) Add At Beep: 1/4 C Nuts -- Chop,(3 T) SETTING: Sweet Bread, MEDIUM 2 o'clock This tender bread is almost as rich as a cake and keeps well. It may be made completely in the bread machine or braided and baked in a conventional oven. Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the chopped almonds: 1/4 cup for the ABM-100, 3 tablespoons for the ABM-300/350. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Kouloura 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 International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup milk 3/4 tablespoon vegetable oil 1/4 egg -- * see note 1/3 teaspoon salt 3/4 tablespoon sugar 1 3/4 cups bread flour 1 teaspoon yeast --medium-- 1 cup milk 1 tablespoon vegetable oil 1/3 egg 1/2 teaspoon salt 1 tablespoon sugar 2 1/3 cups bread flour 1 1/2 teaspoons yeast >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : * 14/ egg= 1 T egg sub or 1/3 egg= 1.5 T egg sub. Traditionally, this loaf is twisted and has a topping of sesame seeds. A great breakfast or brunch bread. If desired, open the machine briefly during the second rising and sprinkle sesame seeds on the top of the dough. Be careful not to spill any into the machine itself. * Exported from MasterCook * Greek Olive Bread Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 1 Tablespoon Olive Oil 3 Cups Bread Flour 2 Tablespoons Sugar 1 tsp Salt 1 1/4 tsp Yeast 1/2 Cup Olives -- Ripe/Pitted/Kalamata -- Coarsely Chopped Carefully, placing all ingredients except olives in bread machine pan in the order recommended by the manufacturer. Add olives at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends. 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. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek St. Basil's 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 International Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/3 cup milk 1 tablespoon milk 2 tablespoons butter or margarine 1 egg 1/4 cup sugar 1/4 teaspoon salt 1/4 teaspoon lemon peel -- grated 1/8 teaspoon cinnamon 1/4 teaspoon nutmeg 1 dash ground cloves 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1/2 cup milk 2 1/2 tablespoons butter or margarine 1 1/4 egg 1/3 cup sugar 1/3 teaspoon salt 1/3 teaspoon lemon peel -- grated 1/8 teaspoon cinnamon 1/3 teaspoon nutmeg 1 dash ground cloves 2 cups bread flour 1 1/2 teaspoons yeast >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This traditional Greek bread is usually served with one coin hidden inside which bestows luck upon the finder. I do not recommend including it in the bread as it might damage the machine. (You could add a single raisin added at the beep, if desired.) St. Basil's bread is a delicious, sweet bread which disappears quickly. * Exported from MasterCook * Guava Bread Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Tsp Active Dry Yeast 2 C Bread Flour 1 C Whole-Wheat Flour 1/3 C Guavas -- fresh 1 tablespoon Butter Buds(r) 1/2 Tsp Salt 1/2 Tbsp Honey -- thistle 1 Tbsp Honey -- cinnamon creamed 1/8 Tsp Ground Ginger 1/8 Tsp Allspice 2 Tsp Wonderslim -- (I use this instead -- of margarine) 1 C Water I put it all in the baking basket and started it. It has a pretty good flavor but seems to lack something...not sure what. Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Guiness Oatmeal Bread Recipe By :FF list adapted from Bread Machine Baking by Brody & Apter Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour -- unbleached 1/2 cup whole-wheat flour 1 cup oatmeal, instant 1/2 cup cornmeal 1 1/2 teaspoons salt 4 tablespoons buttermilk, dried 1/2 cup Flat Guiness stout -- room temperature 3 tablespoons maple syrup 2 egg whites 1/2 cup water 1 tablespoon water 2 1/2 teaspoons yeast Process as directed by machine manufacturer. >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Half And Half Corn Bread, Joan's Recipe By :Joan,"Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 1/2 cup self-rising white cornmeal 1 teaspoon baking powder 1 teaspoon baking soda 2 tablespoons sugar 2 eggs -- slightly beaten 1/2 cup oil 1 cup sour cream Combine all ingredients and mix well with wooden spoon.Pour into a greased 8 inch square pan.Bake 400 degrees 20 to 30 minutes or tested done with a wooden toothpick.Cut into squares when warm and serve with butter and jam.I havent doubled the recipe but I think it would work out fine. note 1: b.p and b.s must be included in this recipe if you were wondering. Bread is easy, quick and tasdty. enjoy!! note 2: some fresh chopped dill is great added to this bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Buns Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg active dry Yeast 3 1/2 Cups Bread Flour 1/3 Cup Parmesan Cheese 2 Tbls Sugar 1 Tsp Salt 1/2 Cup Milk 1/2 Cup Water 2 Tbls Shortening 1 Egg -- or equiv to 1 This is a small batch I use in my bread machine. Mix on manual setting, when completed divide into 8 pieces form into balls then place on greased cookie sheet. Flatten each ball into a 4" diameter. Cover; let rise in warm place 15 to 30 min.You can if you wish brush buns with beaten egg and sprinkle with additional parmesan cheese. Bake at 400 degree for 10 to 12 min. >From: vegasjb@ix.netcom.com (John and Marcia Bean) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hard Rolls Recipe By :Bread Machine Cookbook V, Donna German Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Fatfree Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 1 Egg white 1 tablespoon Vegetable oil 1 tablespoon Sugar 1 1/2 teaspoons Salt 3 cups Bread flour -- (up to 3 1/2 cup) 2 teaspoons Active dry yeast Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon completion of the dough cycle, remove dough. Form rolls, place on a greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 30 to 40 mins. Bake in a preheated 400° oven for 12 to 15 mins. Upon completion of dough cycle, remove dough. Form rolls, place on a greased baking sheet, cover with a towel and let rise in a warm, draft-free location for 30-40 minutes. Bake in a preheated 400 oven 12-15 minutes. >From: Bobbi z@fybits.com >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Loaf Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Water 2 Tablespoons Water 3 Cups Bread Flour 1/4 Cup Dehydrated Soup Greens 2 Tablespoons Nonfat Dry Milk 2 Tablespoons Sugar 1 1/2 tsp Salt 1/4 tsp Garlic Powder 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. Remove baked bread from pan and cool on wire rack. >From: rfurniss@sisna.com (Reid J. Furniss) - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound Loaf recipe. Dehydrated soup greens can be found in jars in the spice section of your supermarket. * Exported from MasterCook * Hawaiian Bagels Recipe By :The Best Bagels are made at home Dona Z. Meilach Serving Size : 15 Preparation Time :0:00 Categories : Bagels Bread Machine Bread-Bakers Mailing List Dough Cycle Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Cups water 1 Teaspoon coconut extract -- optional 1 Tablespoon olive oil 2 Tablespoons malt powder -- or honey / sugar 1 Teaspoon salt 3 1/3 Cups bread flour 1 Tablespoon wheat gluten -- optional 2 Teaspoons yeast 1/2 Cup dried pineapple -- diced 5/8 Cup dried coconut -- shredded or flaked Place ingredients in the bread machine in the order listed. Add the pineapple and coconut 5 minutes before the end of the Kneading phase or work into the dough before shaping. Use the dough setting. Or stop the machine after the rises. Prepare the baking sheets or use nonstick sheets. Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18. Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again. I put them in the oven to provide a draft free location. This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life. Fill a 4 to 6 qt soup pot with water 3 to 4 " deep. You can add 2 T of malt syrup, honey, sugar or non-diastatic malt powder. Get the water to boiling. Preheat the oven to 400. Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don't crowd. Simmer each side for a minute and return to the baking sheet. Add glazes or toppings as desired. Bake just below the middle of a preheated 400 degree oven. The book calls for 20 to 25 minutes. I usually start at 15 minutes for the 1st sheet and less for the second. These are best eaten while they are still warm. They can be frozen - you may want to slice them first so you can defost them in the toaster. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - NOTES : These are really excellent. * Exported from MasterCook * Hawaiian Coconut Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 2 tsp salt 1 tablespoon sugar 1/4 cup nonfat dry milk powder 1 egg 1/4 cup butter -- (room temperature) 3/4 cup coconut -- shredded 3/4 cup macadamia nuts -- whole is fine -- or almonds 1/2 cup crushed pineapple -- well drained --reserve juice 1/2 cup pineapple juice -- (from above) 1/4 cup 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 >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hazelnut Bread And Biscotti Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf): 1 1/2 Tsp Active Dry Yeast -- (1 t) 2 1/4 C Bread Flour -- (1 1/2 C) 3/4 C Whole-Wheat Flour -- (1/2 C) 2 Tbsp Wheat Germ -- I omitted, (2 T) 3 Tbsp Nonfat Dry Milk Powder -- (2 T) 1/4 C Sugar -- PLUS 2 Tbsp Sugar -- (1/4 C) 3 tbsp Anise Seed -- or fennel seed, -- (2 T) 1 1/2 tbsp Wonderslim -- *NOTE, (2 T) 1 C Water -- PLUS 2 tbsp Water -- (3/4 C) 3/4 C Hazelnuts -- chopped, (1/2 C) *NOTE: The original recipe used 3 T vegetable oil (2 T). Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand. Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm. To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze. I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 152.9 Fat 4.1g Carbs 25.3g Dietary Fiber 1.9g Protein 4.6g Sodium 6mg CFF 23.6% - ------------------------------ >From: smile@ridgecrest.ca.us (Mary Ash) * Exported from MasterCook * Hearty Oat And Walnut Bread Recipe By :Gold Medal Better for Bread bag Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 lb loaf: 1/4 cup Brown Sugar 1 1/2 teaspoons Salt 3 cups bread flour 1/2 cup quick-cooking oats 1 cup walnuts -- in pieces *** 1 1/4 cups Warm Water 1 tablespoon butter -- or olive oil 2 teaspoons active dry yeast -- rapid rise Do NOT chop the walnuts as they almost disapear if you put them in at the beginning of the cycle. 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 * Heidelberg Rye Recipe By :Quick & Delicious BM Recipes: Norman Garrett Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons vital wheat gluten 1 cup water -- warm 110 deg 2 1/2 tablespoons molasses 1 tablespoon butter 1 cup rye flour 2 tablespoons cocoa 1/2 tablespoon sugar 1/2 tablespoon salt 1 1/2 cups bread flour 1/2 tablespoon caraway seed 3 teaspoons yeast Add ingredients to the machine in the order listed. Set for basic cycle and press start. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Helpful Hints From Dak Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** HELPFUL HINTS FOR DAK'S AUTOBAKERY FROM CUSTOMER SERVICE TABLE OF CONTENTS Why this booklet..................................... 1 How much gluten should I add?........................ 2 What's the best water temperature?................... 3 What's the best flour to use?........................ 4 Bread crust is too brown............................. 5 Altitude adjustment.................................. 6 The loaves rise too high............................. 7 The middle or top of the loaf is uncooked or underdone.............................. 8 Helpful cooking hints................................ 9 How to clean the autobakery..........................10 Self test............................................11/12 -------- WHY THIS BOOKLET Dear Fellow Breadmaker, Welcome to the wonderful world of bread baking using your DAK AutoBakery!! Over the past year we've been collecting tips and suggestions from fellow bread-making DAKonians (and coming up with a few of our own from the DAK kitchen) and we'd like to pass a few of them on to you. "Helpful Hints for DAK's AutoBakery from Customer Service" is a compilation of those ideas. "Helps" include how to perform the self test; what to do if the crust of your bread is too brown; cleaning methods; what flour is best to use; and what to do if you live at a high altitude. Again, DAK Breadmaker, thanks for your assistance and we look forward to the opportunity to serve you in the future. Happy baking!! Your friends at DAK 1. -------- HOW MUCH GLUTEN SHOULD I ADD? What is Gluten? Wheat gluten is the natural protein derived from wheat. It is basically wheat flour with the starch removed. It will promote higher rising, improved shape, enhanced flavor, increased protein, and extended freshness. Gluten may be ordered from DAK (#5320) for $1.89 ($0.50 P&H) [this is a 10 oz. box], or you may find it at a local health food store. In most recipes, adding one tablespoon of gluten will assist in the loaf rising, but isn't mandatory. (SUGGESTION: If bread flour is unavailable, and all purpose flour is used, we recommend adding one tablespoon of gluten to all recipes except the oat bran recipes.) 2. -------- WHAT'S THE BEST WATER TEMPERATURE TO USE? The ideal temperature for the water/liquid for use in the recipe is 105 to 125 degrees F. As a guideline, the water should be hot to the touch. What kind of liquid can I use? Very soft water will make a soft, slicky dough that does not rise well. If your water is very hard, you'll find that a tablespoon of cider vinegar or lemon juice added to the water will make a better bread. Many liquids can be used in baking bread: water, milk, fruit juice, soy milk, potato water, egg and others. 3. -------- WHAT'S THE BEST FLOUR TO USE? Of the brands on the market, we have found the following work quite well: Pillsbury(TM) Bread Flour Gold Medal(TM) - Better For Bread (Yellow Package) King Arthur(TM) (East Coast) 4. -------- WHAT IF THE BREAD CRUST IS TOO BROWN We have found these options help keep the crust from be- coming too brown: 1) Reduce the amount of sugar by one to two tablespoons. 2) Use honey in place of sugar, cutting the quantity in half. 3) Use the sweet bread setting instead of the recommended setting. 4) Use a sugar substitute and use the same recipe require- ments as for sugar. (This may seem strange to those who use sugar supplements in other ways. There will be no aftertaste when the sugar supplement is cooked. There- fore, a one to one ratio is used when using a sugar substitute.) [Note: be sure that the substitute can be heated/cooked; not all can.] 5. -------- ALTITUDE ADJUSTMENT Those DAKonians who live in a high altitude area (3500 to 6500 feet) may find it necessary to make some altitude adjustments in procedure. According to the high altitude directions on the Gold Medal Better For Bread Flour(TM) package, "Rising time may be slightly shorter". General Mills recommends that you start with the minimum amount of flour the recipe calls for. Different brands of "high altitude flour" may be purchased to compensate for the difference in altitude. 6. -------- WHAT IF THE LOAVES RISE TOO HIGH? There are two ways to avoid this: 1) Follow the recipe, measuring correctly. 2) As the loaf rises, make a small hole in the loaf with a toothpick just before it goes into the baking cycle. (NOTE: Do not use a knife.) **To Make Cleanup easier: Coat the inside of the dome with Pam(TM) or other cooking spray. 7. ------- WHAT IF THE MIDDLE OR TOP OF THE LOAF IS UNCOOKED OR UNDERDONE? If this occurs, the following steps will assure that the loaf is completely cooked. Between the last stage of fermentation and the baking cycle use a baking brush to brush the top of the loaf with one of the following: 1) A beaten egg with one to two tablespoons of water, mixed into a fine glaze. 2) Egg white, cream of tartar, and approximately one to two tablespoons of water mixed into a fine glaze. 3) Melted butter. After brushing the top of the loaf and closing the lid, create an aluminum foil "shield" to cover the outside of the dome. 8. -------- HELPFUL COOKING HINTS When choosing to substitute ingredients, results may vary. A few attempts may be necessary to obtain a successful loaf. If you try a recipe substitute and find it successful, we'd appreciate hearing about it. Please write to: DAK Industries Customer Service Department - Auto Bakery 8200 Remmet Canoga Park, CA 91304 Some recipes call for egg whites. We have found that gently folding the egg whites into the recipe works much better than simply adding them into the ingredients. 9. -------- HOW TO CLEAN THE AUTOBAKERY When cleaning the Autobakery, we have found the following to be the most effective: 1) A mild soap and water solution 2) A cleanser such as "409" 3) A white vinegar and water solution. (A 3 to 1 ratio of water to vinegar works best.) Use a damp sponge or cloth, and NEVER "flood" the Breadmaker with any of the above solutions. As you know, you can remove the red flexible seal at the bottom of the well. A gentle tug is all it takes. When the seal is out, use a toothpick to remove leftover ingredients from around the motor shaft and seal area. This area should be clean to allow the seal to be replaced. 10. -------- SELF TEST If you experience problems that suggest your Breadmaker could be faulty, the unit has a self test which will help you de- termine what to do. When performing the self test, the most accurate results are found when the unit has been cold for at least two hours. First, please remove the inner pot. This is done to save the inner pot and will not affect the outcome of the test. Now, please follow these steps: 1) Unplug the breadmaker. 2) Press the "CLOCK" button* and "CLEAR" button on the display area and place the plug into the electrical out- let while continuing to press the buttons. A display of "8:8" ("12:12" on some models) should show on the LED. If not, go through steps 1 and 2 again until this display is shown. 3) Press the "CLEAR" button again. You should now see a sequence of numbers begin to be displayed on the LED. These numbers merely mean that the machine is going through its test cycle... the numbers themselves aren't important to observe. 11. -------- *NOTE: On some models there is no "CLOCK" button. Instead, press "TIME OF DAY" Button. 4) The test will take about 20 minutes. At the end of the test, you should see a display of "E123" (on some models) or "11:11" (on some models). Such display values indicate that the machine is functioning properly. If you receive a message on the LED screen reading "E55", please try the following procedure. Look into the upper left hand side of the baking unit. You will see four screws and a metal heating sensor located between the top two screws. Please take a 2 inch by 6 inch strip of aluminum foil and drape it over this sensor, allowing the lid to hold it in place. Then repeat steps one through four. If any values other that the ones listed in step four (4) appear on the display, this means the machine failed one of the test cycles and needs repair. Please contact DAK's Technical Department for assistance (Toll Free 1-800-888-9818). [I tried this self test on my machine and got "8:8" as the initial value and "11:11" as the final value. Be aware that the machine will heat up for a while and then turn on the fan. The test took about 10 minutes for my machine. The machine remains in the test mode after the self test--pressing "CLEAR" brought up the "8:8" display and pressing it again seemed to start the test all over. I cycled power to it and then reset the clock. As far as I know, this self-test is only for the original DAK Auto- Bakery; I don't know if it works with the Turbo version or with WelBilt machines.] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 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 -------- ------------ -------------------------------- 1 C warm water 2 Tbsp sugar 2 Tbsp olive oil 2 Tsp dried rosemary -- or 2 T fresh 1 Tsp dried oregano -- or 1 T fresh 1 Tsp dried basil -- or 1 T fresh 1 Tsp salt 1 egg -- slightly beaten 3 C white flour 1 1/2 Tsp active dry yeast -- to 2 t, *NOTE *NOTE: (you might like to use the lower value of yeast...my bread rises really huge) Place in your machine according to your instructions. I use a Regal and the setting for Large loaf, light crust. >From: mvinqvist@mta.ca (Mindy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Bread #2 Recipe By :The Bread Machine Magic Book of Helpful Hints Serving Size : 10 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 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 C Milk -- (7/8-1 C) 1 Tsp Salt -- (1 1/2 T) 1 Tbsp Sugar -- (1 1/2 T) 2 Tbsp Butter Or Margarine -- (3 T) 1/3 C Chopped Onion -- (1/2 C) 2 C Bread Flour -- (3 Cups) 1/2 Tsp Dried Dill -- (1/2 T) 1/2 Tsp Dried Basil -- (1/2 T) 1/2 Tsp Dried Rosemary -- (1/2 T) 1 Tsp Active Dry Yeast -- (2 tsp) -- Red Star Brand by Linda Rehberg & Lois Conway St. Martin's Press Lois and Linda recommend this bread for croutons etc... It didn't last long enough for Jeff and I to do this with. It was excellent!! NOTE: When making the 1 lb loaf, use the Rapid Bake setting for a better-shaped bread. For 1 lb loaf: Place all ingredients in bread pan, select Rapid Bake setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: Medium Bake Cycle: Rapid Bake For the 1 1/2 lb loaf: 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 cool 1 hour before slicing. Crust: LIght Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Nutrition according to MasterCook: Cal 138.8 Fat 3.4g Carbs 22.7g Fiber 0.9g Protein 4.1g Sodium 246mg CFF 22% * Exported from MasterCook * Herb Bread #3 Recipe By :The Bread Machine Magic Book of Helpful Hints Serving Size : 10 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 Loaf): 3/4 C Milk -- To 7/8 C, (7/8-1 C) 1 Tsp Salt -- (1 1/2 T) 1 Tbsp Sugar -- (1 1/2 T) 2 Tbsp Butter Or Margarine -- (3 T) 1/3 C Chopped Onion -- (1/2 C) 2 C Bread Flour -- (3 Cups) 1/2 Tsp Dried Dill -- (1/2 T) 1/2 Tsp Dried Basil -- (1/2 T) 1/2 Tsp Dried Rosemary -- (1/2 T) 1 Tsp Active Dry Yeast -- To 1 1/2 T, (2 T), -- Red Star Brand by Linda Rehberg & Lois Conway St. Martin's Press Lois and Linda recommend this bread for croutons etc... It didn't last long enough for Jeff and I to do this with. It was excellent!! NOTE: When making the 1 lb loaf, use the Rapid Bake setting for a better-shaped bread. For 1 lb loaf: Place all ingredients in bread pan, select Rapid Bake setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Crust: Medium Bake Cycle: Rapid Bake For the 1 1/2 lb loaf: 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 cool 1 hour before slicing. Crust: LIght Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Nutrition according to MasterCook: Cal 138.8 Fat 3.4g Carbs 22.7g Fiber 0.9g Protein 4.1g Sodium 246mg CFF 22% * Exported from MasterCook * Herb Sally Lunn Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Medium Loaf: 5/8 cup heavy cream 3/8 cup milk 1 1/2 eggs 2 1/2 tablespoons butter or margarine 2 1/2 tablespoons sugar 3/4 teaspoon salt 1 1/4 teaspoons basil 2 1/2 cups bread flour 1 1/2 teaspoons yeast Small Large heavy cream 1/2 cup 3/4 cup milk 1/4 cup 1/3 cup eggs 1 2 butter/margarine 2 Tbs 3 Tbs sugar 2 tsp 3 Tbs salt 1/2 tsp 1 tsp basil 1 tsp 1 1/2 tsp bread flour 2 cups 3 cups yeast 1 tsp 2 tsp Oregano or rosemary may be used as well, if desired. Evaporated skim milk may be substituted for the cream if counting calories. >From: Edward D. Sandoval - - - - - - - - - - - - - - - - - - - NOTES : The Bread Machine Cookbook III1992, Donna Rathmell Germann * Exported from MasterCook * Herbed Potato Turnovers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T dry yeast 2 1/4 C bread flour 1 T Dried Thyme -- Leaves 1 T dried rosemary 1/2 T salt 1/4 C nonfat yogurt 3/4 C water Filling: 2 C red potatoes -- diced 1 frozen peas -- small box 1/2 onion -- diced 1 1/2 T curry powder salt and pepper -- to taste 2 garlic cloves -- minced Adapted from Madge Rosenberg's _The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever_. The filling was supposed to be just plain potatoes, garlic and thyme and rosemary, but my friend and I decided we were in the mood for something more Indian. More traditional folks might find that the bread clashes with the filling -- but I thought it good anyway. One could leave the thyme and rosemary out of the dough, if you wanted. Anyway, here's how to prepare them: Place all dough ingredients in bread machine and process on dough setting. When done, flour a board and your hands and divide the dough into 8 pieces. Flatten each piece into a 6 inch circle, place several tablespoons of filling in the center and pinch dough closed around it. Place seam side down on nonstick baking pan (I dusted it with flour). Let rise for 15 minutes. Then bake for 30 minutes in preheated 400 degree F oven. Should be golden brown when done. Makes a very fluffy dough (since we used all white flour which was all my friend had on hand -- the original recipe calls for 3/4 cup of the flour to be replaced with 3/4 cup whole wheat flour). >From: Frank and Christine Laberge - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hiking Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fatfree Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup rye flour 1 1/4 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/2 cups nonfat yogurt 2 Tbl firmly packed brown sugar 1/4 cup light molasses 1 1/2 cups oats -- old-fashioned 1 cup raisins Lightly spray a 9x5" loaf pan with Pam or use a non-stick loaf pan. Combine flours, baking powder, baking soda and salt in a medium bowl. In a large bowl, beat yogurt, brown sugar and molasses until smooth. Add oats and mix well. Add flour and raisins to combine. The batter (more like dough) is very dry and it takes a little work to mix in all the flour. Put in loaf pan and let rest for 20 minutes. Bake for 45-55 minutes in a 350 degree oven until lightly browned and edges have begun to pull away from the sides of the pan. > From:seb1@bighorn.dr.att.com (Sharon Badian, AT&T - GBCS Labs, Denver) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Challah, Bread Machine Recipe By :The San Jose Mercury News, 9/11/96 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 Cup water 2 eggs 2 Tablespoons vegetable oil 2 Tablespoons honey 1 1/2 Teaspoons salt 1 Tablespoon Gluten Flour -- 100%,Wheat Gluten 3 1/2 Cups flour 2 1/2 Teaspoons yeast 3/4 Cup golden raisins Egg wash: 1 egg -- beaten with a few 1 drops water Add ingredients except for egg wash to bread machine in the order recommended by the manufacturer. Set machine for dough cycle and start it. If you used extra-large or jumbo eggs, you will most likely need to add flour. Watch as the machine kneads the dough. If the dough does not form a ball but sticks to the sides of the pan, add flour, 1 tablespoon at a time. Wait until each tablespoon is kneaded in before adding more. When dough cycle ends, remove dough to floured board and knead a few times with floured hands. Add only as much flour as necessary to keep dough from sticking. Shape dough into a thick rope, then coil into a flat round, like a cinnamon roll. Move to a greased baking sheet. Brush generously with egg wash. Cover lightly with plastic wrap and a towel, then let rise in a warm place until doubled, about 30 minutes. Brush again with egg, then bake at 350 degrees until loaf is golden brown top and bottom, 30-40 minutes. Makes 1 large loaf. With permission from The San Jose Mercury News, 9/11/96 Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Bread Recipe By :butch@wet.UUCP (Butch Katigbak) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 1 Tbsp Warm Water 3/8 C Butter 3/8 C Milk 1 1/2 Eggs -- Slightly Beaten 3/4 Tsp Salt 1/4 Tsp Sugar 1/8 Tsp Warm Water 3/8 C Water 3/8 C Sugar 1 Tbsp Honey -- Or More, To Taste 3 1/3 C All-Purpose Flour -- Sifted Makes 2 loaves of bread Dissolve yeast, sugar and warm water. set aside. scald milk and water with the butter & 3/4ths cup sugar. When tepid, mix with yeast solution. Set Aside. Mix the eggs, the honey, the salt to the yeast mixture and add to the flour. Knead for 10 minutes. Place in ungreased bowl and let rise for 2 hours. Punch down, turn. and let rise for another hour. Divide into 2 parts, place in greased loaf pans, let rise for a third time for 1 1/2 hours. Just before cooking, brush the top with an egg wash for browning. Bake 350 F for 25 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Bread #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 Breads Fatfree Low Fat Sweet Breads & Cakes Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1 1/2 teaspoons vegetable oil 2 tablespoons honey 1/2 teaspoon salt 1/2 cup oatmeal 1 cup bread flour 1 teaspoon yeast --medium-- 2/3 cup water 2 teaspoons vegetable oil 3 tablespoons honey 3/4 teaspoon salt 3/4 cup oatmeal 1 1/4 cups bread flour 1 1/2 teaspoons yeast >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This bread is great whether eaten alone or in sandwiches. * Exported from MasterCook * Honey Buttermilk 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 3 cups bread flour 1 1/2 tsp salt 3/4 cup buttermilk 3 teaspoons honey -- use orange honey 1 tablespoon butter -- at room temperature 1/2 cup 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 >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oat Bread Recipe By :(Jenka Guevara) 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 -------- ------------ -------------------------------- 1 Cup white flour 1 Cup whole wheat flour 1 Cup oats 2 Tablespoons honey -- heaping 1 Cup sour dough starter 2 Teaspoons yeast 1 Cup water -- or more as needed In bread machine per manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oatmeal Bread Recipe By :Kitchen Aid Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 1/2 C Honey 1/3 C Butter Or Margarine 5 1/2 C All-Purpose Flour -- To 6 1/2 C 1 C Quick-Cooking Oats 2 Tsp Salt 2 Pkg Active Dry Yeast -- (Used 4 1/2 T) 2 Eggs 1 Tbsp Water 1 Egg White Oatmeal -- Topping Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130 deg F). Place 5 cups flour, oats, salt, and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hok and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8 1/2 x 4 1/2 x 2 1/2" loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Combine water and egg white. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375 deg F for 40 minutes. Remove from pans immediately and cool on wire racks. Very good. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oatmeal Bread #2 Recipe By : Serving Size : 1 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 cup water 1 tablespoon butter 1/4 cup honey 1 tsp salt 1/2 cup oats 2 cups flour 1 tsp yeast Add ingredients in order listed above into pan of bread machine. Use regular or basic cycle (light). Enjoy! Fat content can be lowered by using applesauce instead of butter. Makes a one pound loaf. >From: jguevara@spin.com.mx (Jenka Guevara) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Of A Whole Wheat Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Abm-100: -- (Abm-300/350): 1 Pkg Yeast -- (1 1/2 tsp) 2 Cups bread flour -- (1 1/3 c) 1 Cup whole-wheat flour -- (2/3 cups) 2 Tsp salt -- (1 1/2 tsp) 1 tablespoon butter -- Cool, Cut In Pcs, -- (2 T) 1/4 Cup honey -- 80 deg,(2 T) 1 Cup milk -- 80 deg,(1/3 c) 1/3 Cup water -- 80 deg,(1/3 c) 1 egg -- room temp,(1) SETTING: White Bread, Medium or Light (I use Light) 10 o'clock The sweet, nutty flavor of honey and whole wheat makes this tasty loaf special. (This is our second "standard" sandwich bread.) >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Peasant Bread Recipe By :he Breadmachine Cookbook IV, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Water 1 1/2 teaspoons Honey 1/3 teaspoon Salt Vital Gluten -- see below ** 3 cups Whole wheat flour 1 1/2 teaspoons Yeast --Medium Loaf. Use 1 1/2 TBL to 3 TBL Vital Gluten (optional). Posted by Gaye Levy DTXT63Arom: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Wheat Bread Recipe By :The Bread Machine Cookbook IV,Donna Rathmell German,p. 23 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Medium size loaf: 1 1/8 cups water -- or milk 1/3 cup honey 1/3 teaspoon salt 1 1/2 tablespoons vital gluten -- optional (up to 3 tblsp) 3 cups whole wheat flour 2 teaspoons active dry yeast (or 1 1/2 tsp if using SAF instant yeast) Use regular/whole wheat cycle and medium crust setting. >From: ellen@brakes.elekta.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Wheat With Sourdough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white flour 1 cup whole wheat flour 2 tablespoons honey -- Heaping 1 cup sourdough starter 2 teaspoons yeast 1 cup water -- or more first by mistake and than seeing it was not needed I skipped salt and milk >From: jguevara@spin.com.mx (Jenka Guevara) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Whole Wheat - No Fat Recipe By :The Bread Machine CookBook III, Donna Rathmell German Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/8 C Water -- (3/4 C) 3 Tbsp Honey -- (2 T) 1/3 Tsp Salt -- (1/4 T) 1 1/2 C Whole-Wheat Flour -- (1 C) 1 1/2 C Bread Flour -- (1 C) 1 1/2 Tsp Active Dry Yeast -- (1 T) Setting: Medium Cycle: White; timer This is very tasty. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Whole Wheat Bread Recipe By :Welbilt/Red Star Recipie Club Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 Lb Loaf) 1 Pkg Yeast -- (1.5 Tsp) 2 Cups Bread Flour -- (1 1/3 C) 1 Cup Whole Wheat Flour -- (2/3 C) 2 Tsp Salt -- (1 1/2 Tsp) 1 T Butter -- Cool, (2 Tsp) 1/4 Cup Honey -- 80 Deg, (6 Tsp) 1 Cup Milk -- 80 Deg, (1/3 C) 1/3 Cup Water -- 80 Deg, (1/3 C) 1 Large Egg -- Room Temp, (1 Lg) I usually add 1 T of water for the 1 lb. loaf and find that it works perfectly. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey/oat Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1.5 lb loaf: 3 C Whole Wheat Flour 1 C oatmeal -- whirred in blender -- another handful or so of oatmeal thrown in during kneading 1/4 C honey 1 1/2 C warm water 1 T yeast 4 T Gluten Watch the initial kneading for a bit - I had to adjust a little to get a good dough ball - I think because the oatmeal absorbs differently than the flour - enjoy and thanks for all the great recipies! Cherie >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns Recipe By :Fleischmann's Yeast Serving Size : 9 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Dough Cycle Holiday Breads Low Fat Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 large egg 3 tablespoons butter or margarine -- cut up 3/4 teaspoon salt 2 1/3 cups bread flour 2 tablespoons sugar 1/2 teaspoon lemon peel -- finely grated 1/8 teaspoon ground nutmeg 1 1/2 teaspoons yeast 1/3 cup currants -- or raisins 3 tablespoons dried pineapple -- finely chopped --or candied pineapple 1 large egg white Directions for Bread Machine: Add milk, egg, butter, salt, bread flour, sugar, lemon peel, nutmeg and yeast to bread machine pan in the order suggested by the manufacturer. Select dough cycle. When cycle is complete, remove dough from machine to a lightly floured surface; knead in fruits and enough flour to make dough easy to handle. Cover; let rest 10 minutes. Divide dough into 9 pieces; form each into ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled, 30 to 45 minutes. With sharp knife, cut shallow cross in top of each bun. Lightly beat egg white and 1 tablespoon water; brush tops. Bake at 375 degrees for 15 to 18 minutes or until done. Remove to wire rack; cool. Drizzle with icing. ICING: Mix 1/2 cup sifted powdered suagr, 1/4 teaspoon vanilla extract and 1 to 3 tablespoons milk until smooth. >From: Cate Williams - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #2 Recipe By :Adapted from "The Ultimate Bread Machine Cookbook" Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup buttermilk -- lowfat 3 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon cinnamon 2 egg whites (Original recipe called for -- 2 eggs) -- or 1/4 cup Egg Beaters 1 tablespoon Lighter Bake -- a substitute for butter (Original called for 2T butter) 1 3/4 cups bread flour 1 1/2 cups whole-wheat flour 2 teaspoons yeast 1/3 cup raisins 1 egg white -- beaten with 1 teaspoon water -- for wash Put all ingredients in bread pan except eggwhite wash according to manf. directions. Add raisins at the end of first kneading. Watch for moisture of dough ball, I had to add almost 1/4 cup more flour. I think it depends on which eggs etc. you use. Set bread machine to dough setting. Remove dough and let rest 5 minutes. On lightly floured surface cut the dough into four equal pieces and then cut each one of those pieces into 4 more equal pieces. Shape each piece into a smooth ball. Place buns on large cookie sheet sprayed with Pam with at least an inch between buns. Cover with a dish cloth and let rise until almost doubled about 45-50 minutes. Prepare frosting if desired out of 1 cup confectioner's sugar, 1/2 teas. vanilla extract, and 3 T. milk. Preheat oven to 375 degrees and right beofre baking brush each bun with the eggwhite wash and cut a small x on the top with a sharp knife. Bake 18-20 minutes until golden brown. Remove from oven and cool on wire racks. When cool, pipe a frosting cross on top of each bun. Makes 16 buns. >From: Bluemoon - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #3 Recipe By :The Bread Book Serving Size : 24 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Holiday Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 900 gram bread flour -- (2 lb), unbleached 1 teaspoon salt 2 teaspoons ground mixed spice, or to taste -- heaping 110 gram sugar -- (4 oz) 230 gram mixed dried fruit -- (8 oz) -- such as sultanas, raisins, currants and chopped mixed peel 30 gram yeast -- (1 oz), fresh 85 gram milk powder -- (3 oz) 430 milliliters warm water -- (15 fl. oz) 110 grams butter or margarine -- (4 oz), softened 2 eggs -- beaten extra flour for dusting *** Topping: 4 tablespoons flour 1 tablespoon sugar 1 egg -- beaten with 1 tablespoon milk -- for glazing *** --1 baking tray, greased -- (1 to 2) These buns are very moist and light, packed with fruit and spice. They are delicious freshly baked on Good Friday, then split, toasted and buttered for the rest of the Easter weekend. If you do not eat the buns within 3 days, they will freeze up to one month. You can replace a proportion of the white flour with stoneground wholemeal flour. Ingredients - 24 buns Preheat the oven to its lowest setting. Mix the flour, salt, mixed spice, sugar and mixed dried fruit together in a large mixing bowl and make a well in the centre. Put the bowl in the oven to warm the ingredients while you prepare the yeast. Crumble the yeast in a small bowl. Cream it into a smooth liquid with the milk powder and water. Add the butter or margarine and stir until melted. Pour the yeast liquid into the well in the warmed flour mixture. Add the eggs and mix the ingredients together in the well. Gradually work in the flour to make a very soft but not sticky dough. If the dough appears too dry, work in a little extra water, 1 tablespoon at a time. If it is too sticky, work in a little extra flour, 1 tablespoon at a time. Turn out the dough on to a lightly floured work surface abd knead for 10 minutes until smooth and elastic. Return the dough to the bowl, cover with a damp teatowel and leave to rise at warm room temperature until doubled in size, 30 minutes - 1 hour. Knock back the risen dough. Trun out on to a lightly floured work surface and knead gently for 5 minutes until very smooth and elastic. Divide the mixture in 24 equal portions, then shape into neat rolls. Arrange fairly close, but not touching, on the baking tray. Cover with a damp teatowel and leave to rise at warm room temperature until the buns are almost doubled in size and have joined up, 30 - 45 minutes. Meanwhile, preheat the oven to 250C (500F, Gas 10). While the buns are rising, make the topping. Mix the flour and sugar with 4 tablespoons water to make a thick, smooth paste. Spoon into a piping bag fitted with a small, plain tube. With the back of a knife, mark a cross on the top of each bun, then brush with the egg glaze. Pipe a cross of flour paste in the indentations on each bun. Put the tray into the oven, then immediately lower the oven temperature to 200C (400F, Gas 6) and bake for 15 - 20 minutes until the buns are golden brown and sound hollow when tapped underneath. Transfer to a wire rack to cool. When the buns are completely cool, pull them apart. To use dried yeast granules: reconstitute 2 sachets (14 gram / 0.5 oz) with 140 ml (5 fl. oz) of the lukewarm water and 2 teaspoons of the sugar. Add the milk powder and remaining water. Proceed with the recipe. To use easy-blend dried yeast: mix 2 sachets (14 gram / 0.5 oz) with the flour mixture before it is warmed. Proceed with the recipe, adding all the water at once. [end quote] >From: dijcks@natlab.research.philips.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #4 Recipe By :Debbie Woodard, Bread Mach. Ckbk V,Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Holiday Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Milk 2 Eggs 1 teaspoon Vanilla Extract 2 tablespoons Butter 3/4 cup Raisins 1/2 teaspoon Cinnamon -- (1/2 to 1) 1/2 cup Sugar 1 teaspoon Salt 4 cups Bread flour -- or all-purpose flour 1 1/2 teaspoons yeast -- Rapid or Quick Yeast GLAZE: 1 Egg yolk -- beaten 1 tablespoon water Frosting: 1/4 cup Confectioner's sugar -- (1/4 to 1/2) 1/4 teaspoon Vanilla extract -- (1/4 to 1/2) --or lemon extract 1 tablespoon Milk -- (1 to 2) DOUGH CYCLE When dough cycle is completed, remove dough. Break into pieces of dough about the size of an egg. Roll each piece into a ball and place on a greased baking sheet. Cover with a towel and place in a warm, draft-free location for about 1/2 hour. Brush tops with glaze. Bake in a preheated 375F oven for about 25 minutes or until golden brown. Allow to cool and then drizzle frosting over tops in the form of a cross. Mix ingredients togethe, using enough milk to achieve good consistency. Hope this is what you were looking for... Bev in Mn Hot cross buns are traditionally served during the week preceding Easter, especially on Good Friday. >From: bj29@mirage.skypoint.com (bjjan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Dog And Hamburger Buns Recipe By :Susan Battle Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 tablespoon sugar 1 1/2 teaspoons salt 2 cups whole wheat flour 1 cup white flour -- unbleached 1 egg 2 tablespoons oil 1 1/4 cups water I set my machine for white manual. When it beeps at completion I sometimes let it sit for a little while. But I usually just take the whole thing out and divide into 8 pieces. Then shape into whatever shape you want. Place buns on a slightly greased baking sheet. Cover and let rise until approximately double. Bake at 450 for 10 minutes, then lower temperature to 350 and bake for another 10 minutes. Before baking you can sprinkle sesame or poppy seeds on top. These are tasty. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Dog/hamburger Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon yeast 1 Tablespoon sugar 1 1/2 Teaspoons salt 2 Cups whole wheat flour 1 Cup white flour -- unbleached 1 egg 2 Tablespoons oil 1 1/4 Cups water I set my machine for white manual. When it beeps at completion I sometimes let it sit for a little while. But I usually just take the whole thing out and divide into 8 pieces. Then shape into whatever shape you want. Place buns on a slightly greased baking sheet. Cover and let rise until approximately double. Bake at 450 for 10 minutes, then lower temperature to 350 and bake for another 10 minutes. Before baking you can sprinkle sesame or poppy seeds on top. These are tasty. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Jalapeno Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3 Cups Bread flour 3 Tblsp Jalapeno Chile Pepper -- Chop, To Taste 1/2 Cup Monterey Jack cheese 1 1/2 Tblsp sugar 1 1/2 Tsp salt 1 1/4 Cups Water -- Adjust To Your Needs throw in and bake From "Blue Ribbon Breads", by May Ward and Carol Stine, published by Hodgson Mill. for 2 cup bread makers - but I've adjusted them for 3 cups. Jan From: tessi!uunet!mailrus!uflorida!rm1!jan (Jan Cranny) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Yeast Rolls Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Breads Daily-Bread Mailing List Eat-Lf Mailing List Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Active dry yeast 1 Tablespoon Granulated sugar 1/4 Cup Water -- very warm 1/4 Cup Butter -- cut into small piece 2 Cups Milk -- warm 6 Cups Flour -- all-purpose 1 Teaspoon Salt 1/4 Cup Butter -- melted 1. In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes. 2. Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm. Add to yeast mixture and stir until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough. Cover and let rise in a warm place until double in bulk, about 1-1/2 to 2 hours. Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board. 3. Dip hands in flour and knead dough until smooth and nonsticky, adding additional flour as needed. The dough should be velvety-smooth. 4. Form into a ball and place in a well-buttered, warm mixing bowl. Turn ball of dough so that entire surface of dough is coated with softened butter. Cover and again place in a warm place until double in bulk, about 1 hour. 5. Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes. 6. Roll out to a thickness of about 1/2 inch cut with a floured knife first into approximate 2-inch squares, then into triangles. Roll up from wide side to point and place on baking sheet about 1/4 inch apart. When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes. 7. Bake in a preheated 350F. oven until lightly browned, 25 to 30 minutes, depending on size. To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center. - - - - - - - - - - - - - - - - - - - NOTES : Cal 131.7 Total Fat 3.9g Sat Fat 2.3g Carb 20.6g Fiber 0.2g Pro 3.5g Sod 111mg CFF 26.5% * Exported from MasterCook * How To Make A Proofing Box Recipe By :Worldwide Sourdoughs From Your Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- To make the "Proofing Box": Quoting "Worldwide Sourdoughs From Your Bread Machine" by Donna Rathmell German and Ed Wood, "To really make a sourdough sing, it needs a warm environment after it comes out of the refrigerator. The ideal is 85 to 95 degrees . . . The best solution is to fashion a 'proofing box'. Seek out an ordinary styrofoam cooler, the bigger the better. Throw away the top, turn it upside down and cut a hole in the middle of the bottom just big enough to admit a standard light socket. A 25-watt bulb should maintain the correct temperature. If you want to get fancy, put a light dimmer switch on the cord and you can regulate the temperature precisely." Now, I use my proofing box to rise the dough once I have formed it into a loaf and put it in a pan. Check the loaf every half hour or so, as it may over-rise and drip down the side of the pan. Yes, I've had LOTS of experience with this. You want it to be a nice round dome when you bake it (in the oven). I bought a light socket already wired to a cord and plug at a hardware store. It even has a dimmer switch already installed. This works well for me. Good luck, and let me know how it works for you! >From: benford@cts.com (Susan Benford) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Make Rice Flour Recipe By :rmsy@gworld.net (Rose) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Soak rice in water for 2-3 hours, keep a little bit of water, and drain away the excess, put the rice and water in a blender, blend for a while,(or stone grind it), pour the grinded rice inside a cloth bag, put the bag in a seive or on something with holes so that the water can be drained away, put something heavy on top of the bag to help draining out the water for a few hours. What is left inside the bag is rice flour, if you are not using it immediately, you will need to dry it before keeping. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Use Compressed Yeast Recipe By :Katie E Green Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** 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.) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Instant Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Active Dry Yeast -- To 2 Tsp 1/3 C Sugar -- To 1/2 C 1 T salt 1/4 C Potato Flakes -- Prefer Granules 2 T Cornmeal -- Not Cornflour 6 C Bread flour 3 3/4 C Water -- to 4 C I don't like a sour white bread, so a longer rise with less yeast is OK. Julia Childs "Best Chefs" series made a bread which looked like this one, raised in a basket, filled with olives. VERY slow rise. Crusty and fluffy inside. However this one is soft inside, and somewhat dense, like a bagel. a Montreal Bagel. I now use my Cuisinart(extra large), with the regular knife blade. It's tricky, but once you find the correct consistency, it only takes 1-2 minutes to knead the dough. Over heating the dough can occur if left to knead much longer. I haven't tried it with whole grains. Mostly to make the softer doughs, egg bread ( Challah ), pizza, french bread, potato/corn meal. The advantages are that if I'm having a pizza party I can whip up tons of dough in a few minutes or make a party/dip loaf. I've also taken to producing huge crusty loaves with raggety tops. I smear the insides with some oil, cover with loose plastic wrap and close machine. Hitting the pulse switch to punch it down. The dough rises in the food processor, blade and all. Then dump the rough mass onto corn meal, or sesame seeds. Gently remove blade from top of mass. Pinch together the top here and there. Spray with water or dust with flour, bake at 450 F for 30 min. reduce to 350 for 20 min. or until it 'clunks'. 450 F yield: 2/4x8 loaves (appx) 1/ 15x7"loaf Juliet Nalven, Eugene Oregon From: Juliet Nalven - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Brown Bread Recipe By :The Bread Machine Cookbook III, Donna Rathmell German Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 1 1/2 Tsp Active Dry Yeast 3/4 C Wheat Flour 1 C Bread Flour 1/3 C Oats 2 tablespoons dried buttermilk -- (I Used 2 Tsp) 2 Tbsp Brown Sugar 1/3 Tsp Salt 2 Tbsp Gluten Flour, 100% -- (I Omitted) 3/4 C Water Add to bread baking pan and push start. Cycle: Whole grain, white; timer Setting: Medium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Muffins Recipe By :Lora Brody Serving Size : 22 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Hand Made Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 C Currants -- (3 Oz) 1/2 C Raisins -- (3 Oz) 1/4 C Sweet Sherry 2 C All-Purpose Flour 1 1/2 C Whole Wheat Flour 1 Tsp Baking Soda 2 Tbsp Buttermilk 1/2 Tsp Ground Allspice 1 1/4 Tsp Salt 1 1/2 C Water 1/4 C Molasses 3 Tbsp Unsalted Butter -- Or Margarine Finishing: 3 Tbsp Cornmeal Baking In Oven: 1 Egg -- Beaten With/ 1 Tbsp Water 1 Tbsp Sugar -- Optional Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect Every Time by Lora Brody. These hearty muffins are slillet-baked and then toasted like English muffin. Or if you prefer, you can bake them in the oven with an egg glaze to get puffy little breads with crispy crusts. The whole wheat dough is flavored with allspice, molasses, and sherry-soaked raisins and currants. They are fabulous slathered with butter. Skillet-baked muffins will keep for several days, stored after cooling in a plastic bag in the refrigerator. To freeze them, keep them tightly wrapped in a plastic bag. Oven-baked muffins will keep for two days, tightly wrapped in plastic. They may be frozen, tightly wrapped. Reheat them in a toaster oven to retain the crispy crusts; do not microwave them. For the dough: Soak the currants and raisins in the sherry overnight or microwave them in a tightly covered contain for 2 minutes. Place all the ingredients except the currants, raisins, and sherry in the machine, program for Dough, Basic Dough, or Manual, and press Start. The dough will be sticky during the first part of the kneading cycle. At the end of the final cycle, add the raisins, restart the machine, and allow it to knead just until the fruit is mixed in. To finish the muffins: Roll the dough out on a floured surface to a thickness of 1/2 inch. Flour the rolling pin as necessary to keep the dough from sticking. Cut rounds with a 3 inch floured cutter. You can use a tuna fish can as a cutter if you cut off both ends. Sprinkle a baking sheet with the cornmeal and arrange the cut muffins 1 1/2 inches apart on the baking sheet. To bake in a skillet: Cover the muffins with plastic wrap and let them rise in a warm place for 1 hour. Preheat an electric skillet to 250 deg F and oil it or spray it lightly with nonstick vegetable spray. Place the muffins in the skillet with the cornmeal side down. You can probably cook 4 - 8 at a time depending on the size of your skillet. Leave room for them to be turned easily. Cook the muffins for 10 min, or until they are deep golden brown on the bottom. Turn the muffins and continue baking for another 10 minutes. Cool the muffins on wire racks. Split them and toast them like English muffins. To bake in Oven: Form the muffins as above, but only allow them to rise while the oven preheats to 350 deg F with the rack in the center position. They do not need longer than a 10 - 15 min rising time for they will rise in the oven. Generously brush the egg glaze over the muffins. Sprinkle with the sugar and bake for 15 - 20 minutes or until slightly browned. These are **really** good and Jeff and I recommend them!! Entered into MasterCook and tasted for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Soda Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups flour 1 Tsp baking soda 2 Tsp salt 1 Cup sugar 2 Tbs caraway seed 1/2 Box raisins 2 1/2 Cups buttermilk Mix together first four ingredients. Mixing well, add final three. Pour into two greased loaf pans and bake for 55 minutes at 350 degrees. Nice and moist! Keeps well, too. Marta Martin-(marta@citynet.net) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Yeast Bread Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Mix: 8 C Flour 1 1/2 C Sugar 4 Tsp Salt 2 Tsp Allspice 2/3 C Nonfat Dry Milk 1 Lemon Zest -- From 1 Lemon --For 1 Loaf: 4 C Mix -- Above 2 Pkg Active Dry Yeast 1 C Warm Water 1/2 C Milk 1/3 C Soft Butter 1/2 C Currants 1/2 C Raisins Flour -- More As Needed To make mix, combine all ingredients in plastic bag except lemon zest. Add zest and shake bag well. Seal and set aside until needed. To make 1 loaf: sprinkle yeast over warm water and let foam for 5 minutes. Place 2 cups of well shaken mix into a large bowl with the milk, butter and yeat mixture and beat with an electric mixer until well blended. Cover bowl and let mixture rise in a warm place for 30 minutes. Then place two more cups of mix onto the surface of dough in bowl. Beat until well blended again with mixer or by hand. Place a little flour on work surface and mix in the raisins and currants. Incorporate this into the dough and knead until smooth and elastic, adding additional flour to make a fairly stiff but pliable dough. Place dough in a large grerased bowl and turn to coat. Cover and let dough rise double in bulk, about 1 to 2 hours. Punch down and knead into a round loaf. Place on baking sheet and allow to rise double in bulk. Bake in a 350 oven until done, about 50 minutes. Makes 1 large loaf. Makes 2 loaves >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread Recipe By :John A. Gunterman(gunterman@ctron.com) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Yeast 3 Cups Bread flour 2 Tablespoons Sugar 2 Tablespoons sweet cream butter -- softened 1 Cup Hot Water -- Minus 1 TBS 2 egg whites -- stifly beaten Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients form a ball in the machine. - - - - - - - - - - - - - - - - - - - NOTES : try adding (any or all): Basil, Oregano, Garlic, Thyme, Parmesan, Roman ------------------------------ * Exported from MasterCook * Italian Bread #2 Recipe By :Irwin Franzel (from Donna German w/ reg yeast) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Teaspoons salt 1 Teaspoon sugar 3 Cups bread flour 1 Cup water 1 1/2 Teaspoons Yeast -- Saf Quick Instant on quick cycle use 2 1/4 tsp yeast If you like, you can add Italian seasonings - oregano, garlic powder,basil, thyme, etc. (This is from the first version of: Bread Machine Cookbook,Donna Rathmell German) - - - - - - - - - - - - - - - - - - - NOTES :