* Exported from MasterCook * Italian Bread #3 Recipe By :Bread Machine Cookbook,Donna Rathmell German 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 Cups water 1 1/2 Teaspoons sugar 1/2 Teaspoon salt 3 Cups bread flour 2 Teaspoons yeast Basic or French cycle. Note: this is from the later version of Donna's book. >From: ellen@brakes.elekta.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups water 2 Tbs Olive Oil -- Or Other 3 1/2 Cups flour 2 Tsp salt 2 Tsp yeast (keep salt and yeast separate; they can interact if together before mixing.) Follow directions for your ABM. I usually make this on timed-bake to have fresh bread for breakfast. >From: "Bill Hatcher" > From: Tom Greaves <0007168628@mcimail.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread #5 Recipe By :Bread Machine Cookbook, Donna Rathmell German 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 2 Teaspoons yeast Put in baking pan according to manufacturer's instructions. - - - - - - - - - - - - - - - - - - - NOTES : If you like, you can add Italian seasonings - oregano, garlic powder,basil, thyme, etc. * Exported from MasterCook * Italian Cracked Wheat And Pepper Bread 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf: -- (1 lb loaf:) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 1/2 C Bread Flour -- (1 2/3 C) 3/4 C Cracked Wheat -- (1/2 C) 1 1/2 Tbsp Sugar -- (1 T) 3 Tbsp Wheat Germ -- T) 3/4 Tsp Black Pepper -- coarsely cracked, -- (1/2 t) 1 1/2 tsp Salt -- (1 t) 1 1/2 tbsp Olive Oil -- (1 T) 1 1/2 C Water -- (3/4 C + 2 T) Minestrone and vegetable soup taste even better with this spicy, crunchy bread,and it can make a fried egg sandwich a whole new experience. Toast slices and use as a base for eggs Benedict or rub with olive oil, cut into fingers, toast, and you will have a rustic, portable hors d'oeuvre. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Entered into MasterCook II by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Easter 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup milk 1 1/2 tablespoons olive oil 4 tablespoons butter or margarine 1 egg -- * see note 1/4 teaspoon salt 1/2 teaspoon sugar 1/2 cup parmesan cheese -- grated 1/8 teaspoon black pepper 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup milk 2 1/4 tablespoons olive oil 6 tablespoons butter or margarine 1 1/2 egg 1/3 teaspoon salt 3/4 teaspoon sugar 3/4 cup parmesan cheese -- grated 1/8 teaspoon black pepper 2 1/4 cups bread flour 1 1/2 teaspoons yeast Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : * 1 egg = 1/4 cup egg sub./ 1.5 eggs = 6 T. egg sub. This rich, cheesy bread is not as sweet as many of the other Easter breads. * Exported from MasterCook * Italian Flat Bread (Focaccia) Recipe By :Red Star yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C. All-Purpose Flour -- To 3 C 2 1/4 T. Active Dry Yeast -- Or Quick Rise Yeas 1 T. sugar 1 T. salt 1 C. Warm Water -- Very Warm, -- (120 - 130 Deg. F) 1 T. oil 1/2 C. chopped onion 2 T. butter or margarine 1/4 T. sugar 1/8 T. salt The following is an outstanding recipe for Focaccia from Red Star yeast. The first time I made it, I served it with steaming bowls of seasoned pinto beans and it was great. Enjoy. 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: Billy Hatcher <0002040826@mcimail.com> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Spring 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-- 1/2 cup water 1 tablespoon vegetable oil 1 teaspoon honey 1/3 teaspoon salt 2 tablespoons anise seed 1 1/2 cups bread flour 1 teaspoon yeast at beep add: 1/3 cup golden raisins --medium-- 3/4 cup water 1 1/2 tablespoons vegetable oil 1 1/2 teaspoons honey 1/2 teaspoon salt 3 tablespoons anise 2 1/4 cups bread flour 1 1/2 teaspoons yeast at beep add: 1/2 cup golden raisins From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : Anise imparts an exotic taste to this bread. * Exported from MasterCook * Jalapeno Corn Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 cup yellow cornmeal 2 tablespoons sugar 4 teaspoons baking powder 1/2 teaspoon salt 1 egg -- lightly beaten 1/2 cup sour cream 1/2 cup milk 1/4 cup butter -- melted 1 can green chiles -- (4 oz.) chopped and drained Preheat oven to 400 degrees. Grease twelve 2 1/2 inch muffin pan cups. In large bowl combine flour, cornmeal, sugar, baking powder, and salt. Add egg, sour cream, milk, butter, and green chiles. Whisk until batter is smooth. Spoon batter into muffin pan cups. Bake 15 to 18 minutes. Serve warm. >From: jadi@juno.com (Jadi Christian) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jam Bread Recipe By :Bread Machine Cookbook, Donna Rathmell German Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: -- (Large Loaf): 2/3 C Water -- (1 1/3 C) 1 1/3 Tbsp Vegetable Oil -- (2 2/3 T) 1/3 C Jam -- (2/3 C) 2 Tsp Sugar -- (1 1/3 T) 2/3 Tsp Salt -- (1 1/3 T) 2/3 C Whole Wheat Flour -- (1 1/3 C) 1 1/3 C Bread Flour -- (2 2/3 C) 1 Tsp Yeast -- (2 1/2 T) Jam Bread (also great for breakfast. We used Raspberry Jam. The bread looked kind of purple, but it tasted great!) Medium Loaf: 1 C water 2 T vegetable oil 1/2 C jam 1 T sugar 1 tsp salt 1 C whole wheat flour 2 C bread flour 1 1/2 tsp yeast >From: kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jeff's Oat And Onion Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg active dry yeast 1 1/2 Cups Rolled Oats -- Quick 2 1/2 Cups Bread Flour -- ** I Use 3 Cups+ 1 Cup oat bran 1/2 Cup nonfat dry milk 1/4 Cup Onions -- Dehydrated, Chopped 1 Pkg Onion Soup Mix -- Lipton's 1 Tsp salt 2 tablespoons honey 2 tablespoons oil 2 1/2 Cups warm water Add ingredients as manufacture instructs and push start for regular bread mode. Best served warm but wonderful toasted when cold Note: Jeff also has put in chunks of meat or cheese, or even cinnamon and raisins for variations. ** I find his dough much to wet! I use 3 cups+ of bread flour. I've tried reducing the water with the 2 1/2 cups flour but the loaf is then much smaller. So I opt to go and add the flour. This is really a delicious loaf when freshly baked. Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joan's Cantalope Nut Bread Recipe By :LIR119@delphi.com Serving Size : 8 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Hand Made Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups flour 1/4 Tsp baking soda 2/3 Cup sugar 1 egg 1/2 Cup nuts -- finely chop, walnuts etc 2 Tsp baking powder 1/4 Tsp salt 1/3 Cup shortening 1 Cup Cantaloupe -- puree, mash, ripe Mix flour, baking powder, soda and salt and sift 3 times. add nuts to flour mixture. Cream shortening and sugar until fluffy. add egg and blend well. Add cantelope pulp. Add flour mixture and nuts, 1/2 cup at a time and blending well after each addition. Turn into a greased and flour 8 x 4 inch loaf pan. bake in a preheated 350 oven for 45 minutes or until tested done. Cool, wrap and let mellow overnight before serving. Nuts may be omitted. This is a gem with a subtle cantalope flavor perfect to serve with cream cheese and fresh fruit Yield: 1, 8 x 4 loaf >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joan's Lettuce Bread Recipe By :LIR119@delphi.com Serving Size : 16 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups sugar 3/4 Cup oil 4 eggs 1 1/2 Tbs lemon juice 3 Cups flour 3 Tsp baking powder 1 1/2 Tsp baking soda 1 Tsp salt 1/2 Tsp cinnamon 2 Cups lettuce -- finely chopped 3/4 Cup walnuts -- chopped *NOTE( I chop it by hand with a sharp knife )it shouldn't be a puree, I usually do a fine julliene cut This is quite an agreeable recipe in flavor and a good way to use up extra lettuce. I dont reccommend the bitter kind of lettuce though.Besides homegrown garden lettuce, Ive even used storebought iceberg! Yield: 2, 8 x 4 loaves Beat sugar and oil and beat in eggs and lemon juice. sift dry ingredients and add to first mixture. Stir in the lettuce and nuts. Pour into greased 8 x 4 loaf pans. Bake in a preheated 350 oven about 50 minutes or tested done. Bread freezes very well. >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joan's Oatbran Bread For The Abm Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups warm water -- 80 - 100 degrees 2 Tbs oil -- used olive 1 Tb sugar 1 Tsp salt 3/4 Cup Oatmeal -- used quick kind 1 Cup oat bran -- *NOTE 3 Cups bread flour 3 Tsp Active Dry Yeast *NOTE (this is sold by cooked cereal, is not bran flakes) Place ingredients into abm as manufacturers instructs on the regular bread cycle. You should have a good sized, delicious, well textured bread. Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * John's Steak Bomb Sandwich Recipe By :Mr. Wizars Demented Lab. (John's Kithchen) Serving Size : 3 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Filled Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound rare roast beef -- It's gotta be rare! shaved, blood-red 1 whole onion -- sliced thin 2 whole serrano peppers 3 tablespoons Inner Beauty Sauce 2 whole limes -- (the juice of) 1/2 cup mozzarella cheese -- shredded 3 slices pumpernickel bread 3 slices rye bread 2 tablespoons garlic butter Your gonna need two pans.. a small skillet and a large griddle type pan. Place grated cheese on top of slices of bread. Place garlic butter in the bottom of the griddle and put in the bread to het and crisp up(and melt the cheese). In the small skillet brown the sliced onions for a few seconds.. Dice up the serano peppers and add to pan for about 30 seconds. Add roast beef to pan and squeeze the Lime Juice into tha pan. Do so through a strainer if your worried about seeds ending up in the mix. Add the Inner Beauty Sauce and mix well. Reduce till not "watery". Place roast beef on top of Pumpernickel bread in other pan. Close sandwich w/ the Rye Bread (so that each sandwich has 1 peice of each bread.. This is critical! (Well not really. Hell, you could use Wonder bread for that matter!) Slice sandwiches in half and serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Johnny Appleseed Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: 1/2 cup Apple juice --for Welbilt/DAK machines add 3 TB juice 1/2 cup Unsweetened applesauce 3 cups Bread flour 1 1/2 teaspoons Salt 1 1/2 tablespoons Butter -- or margarine 3 tablespoons Brown sugar 1/2 cup Granny Smith apple -- cored,peeled&chopped 1/4 cup Raisins -- optional 1/2 teaspoon Ground cinnamon pinch ground nutmeg 1 1/2 teaspoons active dry yeast pn Grated nutmeg 1 1/2 ts Red Star brand Active dry yeast Place all ingredients in bread pan, select Light crust setting and press start. Allow to cool 1 hour before slicing. This recipe is found in "Bread Machine Magic" by Linda Rehberg and Lois Conway on page 94. Poster's comments: I generally substitute applesauce for the margarine. This is a moist and chewy bread. A great snack bread. Sam, Zoji S-15 Posted on GEnie, June 94; formatted for MM by Elaine Radis; PRODIGY ID BGMB90B; GEnie, E.RADIS >From: charles moffat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joyce's Mother's Wonderful Bobka Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups flour 3 eggs -- separated 1/2 Pound butter or margarine -- melted 1/4 Tsp salt 3 Tbsp sugar -- heaping 3/4 Cup milk 1 Pkg yeast Sift flour, add sugar and salt. Melt butter and heat milk until lukewarm. Add some milk mixture to yeast to dissolve. Make a well in flour and add yeast and rest of milk mixture. Mix. Add 3 yolks and mix thoroughly. Place in greased bowl, cover with plate and refrigerate 24 hours. Refrigerate egg whites. When ready to bake, beat egg whites stiff with 1 cup sugar. Cut dough in half and knead. Roll out 1/2 at a time with rolling pin on board. Add beaten egg whites and spread like icing. Top with cinnamon, sugar, raisins, nuts, coconut, etc. Roll like jelly roll cake and place in 1/2 greased pan (or can use tube pan) Repeat with rest of dough. Let rise in stove 1 hour covered with towel. Bake 350 for 45 minutes to one hour. Let me add that Joyce's Mom knew what she was doing! Sam >From: suesam@usa.pipeline.com (sam hurwitz) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Karen's Egg Bread Recipe By :Appalachian Bow Bread Knife Order Form Serving Size : 40 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkg Yeast 1 tsp Sugar 1/2 cup Water -- warm 3 Tbsp Oil 3/4 cup Sugar 1 Tbsp Salt 3 Eggs 10 cups Flour -- or as little as 8 c 1 Egg White Sesame Seeds Add yeast mixture to above. Add 3 cups water. Add flour. Knead, let rise twice, ro.l out into four loaves. Brush with egg white. Sprinkle with sesame seeds. Let rise. Bake 30 minutes at 350 degrees or until golden. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kashi Bread 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 -------- ------------ -------------------------------- 1 Cup water -- (rice dream) 1 1/3 tablespoons margarine -- (olive oil) 2 tablespoons brown sugar -- (sucanat) 1 1/3 teaspoons salt -- *NOTE 2/3 Cup Kashi -- **NOTE cooked -- (cooked brown rice works great-my -- Favorite) 2/3 Cup whole-wheat flour 2 2/3 Cups bread flour 2 1/2 teaspoons yeast *NOTE (D.R. German says a rounded 1/4 tsp= 1/3tsp.) **NOTE You can find Kashi in a natural foods store or in the cereal section of some grocery stores. I'm pretty sure that you'll be able to buy Kashi wherever you buy rice dream. It is a combination of 7 grain berries. Make sure you get the "breakfast pilaf" which requires cooking. Use 2 parts water to 1 part kashi and cook, covered, for 30 min. The directions are on the box. Make it for the softer version because even cooking it that way, the wheat berries are very noticeable in the bread. variation of one of Donna Rathmell German's from her book,_The Bread Machine Cookbook_. The original recipe calls for water and I have substituted soy milk and rice dream and the results were great. The texture of the bread might have been a little finer, but not much. Also, I never use butter or margarine anymore. I use olive oil most of the time or canola. The results are equally good. I'll type her original recipe and put my substitutions in parentheses. >From: Dennis & Sharon Foulk - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kashi Herb Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Kashi Breakfast Pilaf -- (uncooked) 1 Cup boiling water 8 Oz Reserved cooking liquid -- plus water if needed 2 Tablespoons honey 3 Tablespoons olive oil 1 tablespoon fresh basil -- chopped --or 1 tsp dried basil 1 tablespoon fresh parsley -- chopped --or 1 tsp dried parsley 1/4 teaspoon garlic powder -- granulated 2 1/4 cups bread flour 3/4 cup whole wheat flour 1 1/4 teaspoons salt 2 tablespoons gluten flour 2 tablespoons dried buttermilk 2 1/8 Teaspoons active dry yeast Kashi Breakfast Pilaf is a specially formulated pure blend of whole oats, long grain brown rice, whole rye, triticale, hard red winter wheat, raw buckwheat, barley, and mechanically dehulled sesame seeds. This blend creates a complete protein food with a high concentration of complex carbohydrates and fiber. It lends a wonderful chewy texture to this bread. 1 Combine Kashi and water in small saucepan and simmer, covered, 15 minutes. Remove from heat and let stand, covered, 30 minutes. 2 Place Kashi in small strainer on top of measuring cup and press down with back of spoon to drain thoroughly; reserve cooking liquid. 3 Place cooked Kashi and all remaining ingredients in pan of bread machine in order listed, or in the order recommended for your machine. 4 Set controls for Basic bread with medium crust and start machine. Makes one 1 1/2-pound loaf. VARIATION: Omit the herbs and use a milder flavored oil instead of the olive oil, for a bread that tastes great with your favorite fruit spread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Khubz (Arabi) Recipe By :(Crystalle Haynes)) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast -- or cake 1 Tablespoon sugar 6 Cups flour 2 Teaspoons salt 2 cups warm water 1/3 Cup milk dissolve yeast and sugar in 1/2 cup warm water. let stand 5-10 mins. place flour and salt in large bowl making a depression in the center.Combine milk, remaining water and dissolved yeast; pour into depression. Begin mixing flour with liquid making sure all batter on sides of bowl is worked into dough. Knead until a smooth dough results and the sides of the bowl is clean. (hands are occasionally dipped into more water while kneading dough to give a smooth, elastic finish) Cover with towel and let rise in a warm place until it doubles in size (2-4 hours). Grab orange size balls from the edge of dough and smooth balls. Cover and let rise again on cloth for 30 mins. form into 1/4" thick circles. cover and let rise again on cloth for 30 mins. Heat oven to 475 degrees F. Place dough directly on racks in oven. As soon as the dough rises into a mound, 2-5 minutes, place under broiler for a few second until lightly browned. cool. this freezes well. Yields 7-9 loaves. NOTE: many elegant recipes are made with this recipe. >From: Crystalle Haynes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kitchen Aid Basic White Bread Recipe By :Kitchen Aid Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Makes 2 Loaves: 1/2 C Milk -- I Used Nonfat 3 Tbsp Sugar 2 Tsp Salt 3 Tbsp Butter Or Margarine 2 Pkg Active Dry Yeast -- (Used 4 1/2 Tsp) 1 1/2 cups Warm Water -- 105 - 115 Deg F 5 C All-Purpose Flour -- To 6 C Optional: 2 Tbsp Sesame Seeds -- **Note, Toasted 1 teaspoon Egg Beaters(r) 99% egg substitute -- Mixed With 1 Tsp Water *NOTE: I added the toasted sesame seeds and the egg wash to one loaf of bread...the recipe did not have this in it. Combine milk, sugar, salt and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture and 4 1/2 C flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 C at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hr. Punch dough down and divide in half. Shape each half into a loaf and place in 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 hr. Bake at 400 deg F for 30 minutes. Remove from pans immediately and cool on wire racks. Yield: 2 loaves Entered into MasterCook and taste tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 186.2 Fat 3.5g Carbs 33.2g Fiber 0.4g Protein 5.2g Sodium 295mg CFF 16.9% * Exported from MasterCook * Kouloures (Easter Bread) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pk Dry yeast 1/2 C Warm water 1/2 C Boiling water 1 T Cinnamon -- ground 3/4 C Sugar 3 Eggs 1/4 C Butter -- melted 1/2 C Warm milk 1 T Baking powder 1/2 Ts Salt 5 C All-Purpose Flour 1 Egg yolk -- beaten Sesame seeds 5 Eggs -- hard-cooked, unshelled -- and dyed red Greek Easter Bread Soften yeast in warm water and set aside. Combine boiling water and cinnamon; set aside. Combine sugar and eggs; beat well. Add melted butter to egg mixture and beat again. Skim off 1/4 cup clear cinnamon water and add along with yeast and milk to egg mixture, blending well. Combine dry ingredients and add to batter; knead dough until smooth and elastic, about 10 minutes. Shape dough to fit into 2 greased 8 inch round pans; crisscross 2 strips of dough over each loaf. Cover and let rise in a warm place until doubled in bulk. Brush loaves with beaten egg yolk and sprinkle with sesame seeds. Bake at 350 degrees for 25 minutes or until brown. Push dyed eggs into bread immediately when loaves are removed from oven. SOURCE: Southern Living Magazine, sometime in the early 1970s. Typed for you by Nancy Coleman. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lactose Sugar Information Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** LACTOSE SUGAR Lactose sugar or whey powder is a bi-product of milk, which makes your baking & cooking more nutritional. Why powder is composed of approximately 75% lactose; and approximately 14% protein, & also contains 115 other vitamins and minerals. Whey Powder is also much more economical than glucose sugar, and Whey Powder has been used as a sugar replacer in the large bakeries for a quarter of a century. HINTS When the recipe calls for both brown & white sugar, use the same amount of brown, but substitute the white sugar with the same amount of whey powder. When the recipe calls for just white sugar, sue 2 parts whey powder to 1 part sugar. Example: 1 cup sugar; changes to 2/3 cup whey powder, 1/3 cup sugar. When dealing in fourths use 1/2 whey powder & 1/4 sugar. Baked goods have a tendency to brown quicker on the bottom, when baking with whey powder, so set your racks higher than usual in your oven. Put them on the upper half of the oven. Use only in recipes which can have other milk products in it. Whey powder cannot be substituted for sugar in things like divinity. They whey powder will caramelize in the syrup. Whey powder does not work well as a powdered sugar replacement or as a coffee creamer. Do not set your oven higher than 375. 350 is the usual cooking degrees to use for cookies and brownies or cakes. Rolls may be cooked at 375, but they will brown faster then without using whey powder. Remember that whey powder is a milk product, when you are deciding to use it on, or in something. Whey powder can be used half and half with sugar on cereals and improve its nutrition. It also works well in a half and half mixture with skim milk, as a beverage. These helpful hints were written and compiled by Dairy Distributors, Inc., dba Gossner's Cheese Company, 10th North and 10th West, Logan, UT 84321. I shall be sending to everyone some recipes that call for whey powder. The ones I have tried are wonderful. They are simple, easy to substitute recipes. I think you will enjoy! Reid J. Furniss - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Large Quantity Anadama Bread Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups warm water -- not hot* 3 Cups cornmeal 1/2 Cup Margarine -- Melted 3 Tbs. dry yeast 2 Tbs. Salt -- You Could Use Less 1 1/2 Cups molasses 10 Cups Flour -- Approximate * You are not cooking the cornmeal, just softening it up.You dont want to kill the yeast with overly hot water either. In a large bowl place cornmeal and add water and stir to combine. Let soak 5 minutes. Mix in the salt, yeast and molasses and mix well. Start adding and stirrring 2 cups of flour at a time until the mixture leaves the sides of the bowl and forms a dough. Place in a large greased bowl and cover and let dough rest &rise about an hour in a warm place. Turn dough out of bowl and now knead smooth and elastic on a floured surface. Portion out dough into equal amounts for several loaves ( 3 to 5 ). Form & fold into loaf shape and place in greased bread pans ( size wasn't specified but as a rule it should fill at least 1/2 full ) .Brush top of dough with soft butter and let dough rise light to tops of pans. bake loaves in a preheated 400 degree oven about 30 to 45 minutes or until browned and tested done. Remove from pans to let cool on racks.Freeze when cool. >From: LIR119@delphi.com Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lavash (Crispy Flat Bread) Recipe By :(Reggie Dwork) Serving Size : 10 Preparation Time :0:00 Categories : Appetizers Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Active Dry Yeast 1/2 Tsp Sugar 6 Oz Whole-Wheat Flour 6 Oz All-Purpose Flour 1/2 Tsp Salt Optional Toppings: Poppy Seeds -- Topping, Optional Sesame Seeds -- Topping, Optional 1 Egg White -- Mixed With 1 Tbsp Water -- Topping, Optional Mix the yeast and sugar with some warm water. Whisk well, cover and leave 10-15 minutes until foamy. Meanwhile, mix the flours and salt in a bowl. When the yeast mixture is ready, pour it into the bowl and add enough water to mix to a pliable dough. Knead for 10 minutes or 100 strokes. Put in a clean bowl and spray surface with water. Cover and leave to rise for at least 1 hour. Preheat the oven to 375 deg F (190 C). Punch the dough down and divide into 10 pieces . Roll each piece out on an unfloured board as thinly as possible. Place on ungreased baking sheets, fitting as many as possible on each sheet without them touching. Bake 20 minutes, or until crispy and golden. OPTIONAL: Can also add sesame seeds, poppy seeds etc using an egg wash to make them stick. Excellent!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 121.6 Fat 0.5g Carbs 25.7g Fiber 2.2g Pro 4.2g Sod 108mg CFF 3.7% * Exported from MasterCook * Lavender Sweet Cheese Pastries Recipe By :Lora Brody's "Deserts from Your Bread Machine" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 Cup milk 2 Eggs -- Extra Large 6 Tablespoons Unsalted Butter -- - Melted 1/4 Cup honey 1 Tsp Salt 3 1/4 Cups unbleached white flour 1 1/2 Teaspoons Finely Grated Lemon Rind -- or 1/2 tsp lemon oil 1 Tablespoon dried lavender flowers 1 Tablespoon yeast Completing the Pastries: 2/3 C Cream Cheese -- Heaping, Not Whipped -- Room Temp, (6 Oz) 2/3 C Fresh Goat Cheese -- Heaping, Room Temp, -- (6 Oz) 1/4 C Honey 1 Egg Yolk 1 Lemon Rind -- Finely Grated Confectioner's Sugar -- For Dusting Dough: Add to your bread machine in the order given, program for knead and first rise and press start, Meanwhile prepare the filling. At the end of the cycle remove the dough and proceed with completing the pastries. To make the filling - either by hand or in a food processor combine all ingredients except the confectioners sugar- mix until smooth. Lightly grease 2 heavy duty cookie sheets. Place the dough on a lightly floured work surface. Cut the dough into 4 pieces and working one piece at a time, and using as little additional flour as possible, roll it out into a 12 x 8 inch rectangle. Use a long sharp knife or pastry wheel to cut this into six 4 inch squares. Place a heaping tablespoon of the filling in the centre of each square. Bring one side over to form a rectangle and pinch the edges to seal them closed. Place the pastries 2 inches apart on the prepared cookie sheets. Allow the pastries to rise, uncovered in a warm draft-free place until doubled in bulk. Preheat the oven to 375 degrees f. with the rack in the centre position. Bake the pastries for 15 to 18 minutes or until the tops are puffed and golden. transfer them with a metal spatula to a rack to cool. Just before serving dust with the confectioners sugar. From Lora Brody's "Deserts from Your Bread Machine" Lavender Sweet Cheese Pastries The marrying of the flowers and cheeses of provence in a sweet pastry turns out to be a joyous combination. The delicate sweet scent of lavender forms the perfect backdrop for the honey sweetened goat cheese filling. Dreid lavender flowers are available in most health food stores. These are the ones to look for - not the artificially scented types used in potpurri. Make sure to select a mild, neither aged nor spiced goat cheese. The inspiration for this recipe came from Beth Hensperger's wonderful book , Bread. >From: Judith Burley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lebanese Mountain Bread Recipe By :Lebanese Mountain Cookery,Mary Laird Hamady Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dry yeast -- (1 pkg) 1 teaspoon sugar 1 cup warm water 15 cups white flour -- unbleached 4 1/2 tablespoons salt 5 cups warm water --for more nutritious bread, add: -- 1 1/2 cups nonfat dry milk to water --and beat well 3 tablespoons olive oil Proof the yeast by dissolving the yeast & sugar in 1 cup lukewarm water for 5 to 10 minutes. Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at once to flour. Stir with wooden spoon or with hands until dough sticks together. Turn out onto a floured board or cloth and knead very well. Gradually add the reserved flour to keep dough from sticking. Kneading may take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will break on the surface when you form it into a ball. Place in a greased bowl and cover with a dry cloth. let dough rise in a warm place, undisturbed, until it doubles in size (about 2 hours). Punch dough down. Oil hands and divide dough into 25 to 30 balls the size of small oranges. Again, cover them with a dry cloth and place in a warm spot to rise for 30 minutes. Preheat oven to 450 degrees. if you have an electric oven, set it to broil at 450 degrees, placing a baking sheet on the lowest rack. then turn a Chinese wok upside down so it rests on the baking sheet. For a gas oven, place an upside-down wok on the floor of the oven. Combine 3/4 cup cornmeal with the same amount of flour. Flatten each ball of dough and dip both sides in the cornmeal mixture. Place them like pancakes in a stack, separating them with wax paper. Make five piles of 6 each (more than 6 may cause the piles to topple over). Cover all the stacks with a cloth so they don't dry out. Roll out each pancake until it is as thin and round as possible. Then pick up dough and begin to stretch it by flipping it back & forth between your hands. A pizza technique of throwing it up in the air, catching it, and flattening the edges of the circle with your thumb and forefinger works fine. Good luck! Make a fist with one hand and place dough on top of fist. Then turn dough in circles with other hand, pulling on edges so they get as thin as possible. The shape will be an irregular 14 to 16 inch circle unless you are a wizard at circles. Drape dough on top of hot wok. Bake 30 to 60 seconds, until lightly browned and bubbly. Peel off and place on baking sheet. Run under broiler for 5 to 10 seconds until dark brown. Remove to board, spray with water (see Note) and cover with damp cloth. Stack new breads on top of old ones. Cover finished stack with damp tea towels. When bread is pliable (after 2-3 hours), fold each in quarters and package in plastic. NOTE: Traditionally the bread is not dampened at all. Thin spots are crisp and brittle. Finished breads are simply stacked on top of each other. We recommend dampening the bread because we discovered we preferred it pliable, it kept better, and it was also easier to store. >From: jjberger@computek.net (Jenny) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lefse Recipe By :Beard on Bread, James Beard,pp. 171-172 (Ellen C. Rakes) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup sour milk -- or buttermilk 1/4 Cup sugar 6 Tablespoons corn syrup 1/2 Teaspoon baking soda 1/8 Teaspoon cardamom 3 1/2 Cups all-purpose flour Combine the ingredients and work the mixture with the hands, or in an electric mixer with a dough hook, to make a soft, pliable dough. Divide the dough into two pieces and roll each piece about 1/8 inch thick into a square, oblong, or circle. Cut into squares or circles with a 4-6 inch cutter. Bake on a lightly floured griddle, over quite low heat, 12-15 minutes one each side. The lefse should color very slightly. Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : "Lefse is a rather unusual flatbread of Scandinavian origin, and there are many different recipes for it. It can be eaten warm or cold. When cold, it grows quite firm and crisp, but it is traditionally dipped lightly into water and softened before being rolled with a filling or simply spread with butter. When it is eaten warm, it should be taken from the griddle, folded into a napkin, and served with butter, cheeses, preserves, or other fillings. In either case, it is easy to prepare and delightful to eat." If it is not to be eaten warm, lefse should be stored in a tin or a box, where it will become crisp. [James Beard] * Exported from MasterCook * Lefse #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups Potatoes -- Riced Or Mashed Salt (Not Packaged Potato Buds) 1 1/2 Cups Flour -- (No More) 2 T. melted butter 2 T. Shortening -- Melted Regarding LEFSE: I am 100% Norwegian and grew up on lefse. In the midwest it was made by sweet little ladies who packaged it at home and sold it by word of mouth or in smaller markets. Several members of my family could make it and I fortunately have a very good recipe from a cousin. It takes practice and patience but it is well worth the effort. Add the shortening and butter to the potatoes FIRST. You do not want to add too much flour, barely 11/2 cups total, so I usually add about half that and use the rest to roll it out as that is the most difficult part. Work into a smooth dough and divide into balls about golfball size. (This depends on the size of lefse you want.) Keep the balls in the refrigerator while rolling dough because it rolls better if cool. Cool the balls for at least an hour before you start rolling them. The rolling is the tough part. As I said, keep the dough cool, flour the board well and roll the balls out as thin as you can. You need to be fast . Some people use a floured cloth on which to roll. You can buy long wooden paddles to transer the "crepe" to a griddle. At any rate,transfer the "crepe" to a hot griddle--teflon helps. Cook at about 425 until it begins to bubble, turn and cook until it bubbles up from the griddle.Remove and let cool. It really takes a lot of practice to make lefse. It ends up to look a lot like a tortilla but that is where the likeness stops. Lefse is used much like bread. It is buttered and rolled up and eaten with the meal. Another way is to put butter and mayonnaise on it, roll it around meat and eat it like a burrito. Good luck! Barbara From: BJH41@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lefse #3 (State Fair Winning) Recipe By :(Bev in Montana) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Cups Russet Potatoes 1/2 Cup Heavy Cream 8 Tbls Butter -- Or Oleo 1 Tbl Salt 1 Tbl Sugar -- (About) 3 1/2 Cups Flour -- * add 1 C/see below Rice POTATOES while hot. Add CREAM, melted BUTTER, SALT, and SUGAR. Cool to room temperature. Refrig overnight Add 1 C.* Flour to 1/2 the Potato mixture Knead together well. After rolling/baking 1st half, Do the same to the saved 2nd half Add 1* Cup of the FLOUR to it Use remaining* FLOUR for rolling lefse. Don't use too much FLOUR for rolling. Roll mixture into thin pieces Bake on Lefse Grill **I think the "sugar" in the recipe is what makes it successful. I seems to be the one ingredient that isn't found in a hundred other similar lefse recipes. It rolls like a dream... As you know it isn't easy to roll up "mashed potatoes" without having them fall apart! I taught Lefse Making for years, but my very favorite of all was this one: [Bev] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1/4 cup sugar 1/2 tsp salt 1/4 cup butter -- (room temperature) 3/4 cup milk -- scalded 1 egg 1 egg yolk 1/4 teaspoon lemon extract 2 teaspoons lemon peel -- grated --or dried lemon peel 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 * Lemon Poppyseed Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 Package yeast 3 Cups bread flour 1/4 Cup sugar 1 Teaspoon salt 1 Tablespoon butter 1 egg 2 Teaspoons lemon rind -- dried, grated 1/2 Teaspoon lemon extract 7 Oz lemonade -- * 1/4 Cup water -- very hot 2 Teaspoons Poppy Seeds Throw everything in and press play. I use the white bread setting. As far as I know, this is an original. It's sized for a 1.5 pound (R2D2-style) Welbilt. * I know that 7 oz is a weird measurement, but it seems to be what works. If I use a full cup, then it comes out very gooey, and 3/4 cup is a little too dry. Also, I make this with refrigerated lemonade and the hottest tap water I can get, but I always use the timer. The proper way to do it would be to heat the lemonade and water to 130oF or so. >From: Patti Beadles - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemonade Bread Recipe By :Best Bread Machine Cookbook Ever, by Madge Rosenberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 lb (small) loaf: -- Large Loaf (1.5 lb): 1 1/2 tsp active dry yeast -- 2.5 tsp 1 1/4 cups bread flour -- 1.75 cups + 2 TB 1 cup whole wheat flour -- 1.5 cups 3/4 tsp salt -- 1.25 tsp 1 TB sugar -- 1.5 TB 1 TB vegetable oil -- 1.5 TB 1/3 cup frozen lemonade concentrate -- 1/4 cup -- thawed 1/2 cup water -- 1 cup 2 tablespoons water "Sweet, but not cloying, and slightly tart, this is good beach food or porch food. If you slice and wrap the bread in your beach towel before you leave home, there will be no paper or plastic wrapper to add to the trash on the beach. Just shake out the crumbs before you dry off." Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. >From: hazel@netcom.com (Boston-Baden) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemony Pear (Apricot) Pecan Bread Recipe By :Fleischmann's Yeast Bread Machine Favorites, pg 51 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf: -- (1 lb loaf:) 1 C Pears -- *see NOTE, (6 oz) 2 Tbsp Water -- (1 T) 1 1/2 Tsp Wonderslim -- **NOTE, (1/2 T) 1 Tsp Salt -- (3/4 t) 3 C Bread Flour -- (2 C) 1/2 C Pecans -- ***NOTE, (1/3 C) 1 Tbsp Packed Brown Sugar -- (2 t) 2 tsp Lemon Peel -- finely shredded, -- (1 1/2 t) 2 tsp Active Dry Yeast -- (1 1/2 t) *NOTE: strained baby food, or peach (I used apricot) **NOTE: Original recipe called for 1 T butter or margarine for large or small loafs ***NOTE: coarsely chopped, toasted, (I used hazelnuts) Add ingredients to bread machine pan in the order suggested by manufacturer, adding pears(apricots) with water and pecans (hazelnuts) with flour. Basic/white cycle. This is really pretty good. Entered into MasterCook II and adjustments made and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Pumpernickel Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Rye Flour -- Or Rye Meal 1 1/2 Cups Bread Flour -- or all purpose flour 1/2 Cup Cracked Wheat 1 Teaspoon salt 2 Tablespoons molasses 1 Tablespoon oil 1 Cup water 1 1/2 Teaspoons dry yeast from the Narsai David sheet >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Rye Recipe By : 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 -------- ------------ -------------------------------- 3/4 Cup Rye Flour -- (Or Sub Oat Flour) 2 Cups Bread Flour -- Or All Purpose Flou 1 Teaspoon salt 1 1/2 Tablespoons Caraway Seed 1 Tablespoon Malt Syrup -- or molasses 1 Tablespoon oil 1 Cup water 1 1/2 Teaspoons dry yeast Note: to make a dense, fairly heavy loaf, increase the rye flour to 1 cup. from the Narsai David sheet >From: tessi!hpupora!sun!portal!cup.portal.com!amy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Rye And Sunflower Seed Bread Recipe By :Pat.Churchill@bbs.actrix.gen.nz Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Dry Yeast 3/4 C Rye Flour 1 3/4 C Bread Flour 1/4 C Gluten Flour, 100% 1 Tsp Salt 1 Tbsp Malt Syrup 1 C Water 1 Tsp Sugar 1 Tbsp Oil Chuck in. Press play. Add 3 tabs toasted sunflower seeds at the beep. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups bread Flour 1 Cup wheat flour 2 1/2 Tsps Yeast -- to 3 tsp 1 1/2 Tsp salt 1 1/2 Tbl sugar 1 1/2 Tbl Dry Milk Powder 1 1/2 Tbl butter 1 1/2 Cups Warm Water -- Less 2 Tbl >From: bellas@gamma.tti.com (Bellas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Whole Wheat Bread #2 Recipe By :Fatfree Mailing List Archives 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 1/8 cups water 1 cup whole-wheat flour 2 cups white flour -- unbleached 1 1/2 tablespoons nonfat dry milk powder -- optional 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 2 teaspoons active dry yeast From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : Use whole wheat mode. Timer ok. Raises well. * Exported from MasterCook * Light Whole Wheat Bread #3 Recipe By :Bread Machine Baking - Perfect Every Time Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Egg beaters(r) 99% egg substitute 1/3 cup honey 4 tablespoons buttermilk, dried 1 cup water --or 1 cup buttermilk 2 teaspoons salt 1 1/2 cups flour, whole-grain wheat 2 cups bread flour 1 tablespoon yeast Basic white bread. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Limpa Muffins Recipe By :Gourmet,November 1994 Serving Size : 12 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree International Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup rye flour -- * 1 tablespoon baking powder 1 teaspoon salt 1 1/4 teaspoons anise seed 1 1/4 teaspoons caraway seed 1 cup milk 1 large egg 1 teaspoon orange zest -- freshly grated 1/2 stick unsalted butter -- melted (1/4 cup) 2 1/2 tablespoons molasses -- unsulphered *available at natural foods stores and specialty foods shops Can be prepared in 45 minutes or less. Preheat oven to 425 deg. F. and butter twelve 1/3-cup muffin tins. In a bowl whisk together flours, baking powder, salt, aniseed, and caraway seeds. In a small bowl whisk together milk, egg zest, butter, and molasses. Add milk mixture to flour mixture, stirring until just combined (do not overmix). Divide batter evenly among muffin tins and bake in middle of oven 15 to 20 minutes, or until a tester comes out clean. Makes 12 muffins. Limpa - a moist rye bread from Sweden - is often flavored with aniseed (or fennel), caraway seeds, and orange zest. These same ingredients also come together to produce the following fragrant muffins. >From: jfreeman@trumpet.aix.calpoly.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linda's Easy Potato Bread Recipe By : Bread Machine Magic by Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 3 C. bread flour 1/4 C. Potato Flakes -- Instant 1 1/2 T. salt 1 1/2 T. sugar 3 T. Soy Milk -- Powdered, Heaping 1 1/2 T. margarine 2 T. yeast 3/4 C. Water -- Plus 3/8 Cup Water -- (1 C + 2 T Water), Plus More, Water For Welbilt/Dak -- (3 T?) My favorite recipe is from Bread Machine Magic by Linda Rehberg & Lois Conway. Adapted for vegans (and allergic people) Bake on light crust. I hope it was ok to post this. In general I just substitute the soy milk powder for milk. I've also made the Basic Sweet Roll dough very successfully (great Jim's Cinnamon Rolls!). Linda & Lois's other book (whose name I don't have quite right), it's something like Bread Machine Magic Hints and was just reissued with even more hints, talks about substitutions for allergies, special diets, etc. Alison Hendon ahendon@amanda.dorsai.org - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Linzer 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 pound loaf: 1 1/2 teaspoons active dry yeast 2 cups bread flour 1/4 cup rye flour 1/4 cup sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup walnuts -- chopped 3/4 cup water 2 tablespoons water Load ingredients into machine according to manufacturer's directions. Process on regular bread cycle. -- 1.5 pound loaf: active dry yeast 2 1/4 tsps. bread flour 3 cups rye flour 1/3 cup sugar 1/3 cup ground cinnamon 3/4 tsp. salt 3/4 tsp chopped walnuts 3/4 cup water 1 1/4 cup >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : This is a bread dense with walnuts and cinnamon perfume. Cut loaf into thin slices when cool and make small sandwiches with raspberry jam. Another bread to eat with cold milk or hot tea, or breakfast decadence. * Exported from MasterCook * Lois's Country Crunch Bread 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 Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound loaf: 7/8 cup WATER -- 1 1/8 cup --for Welbilt/DAK, add 1T more water --for Zo, add 1 T more water 2 cups BREAD FLOUR -- 3 cups 1 teaspoon SALT -- 1 1/2 teaspoons 1 teaspoon BUTTER -- 1/2 tablespoon 1 teaspoon SUGAR -- 1 1/2 teaspoons 1 1/2 teaspoons ACTIVE DRY YEAST -- 2 teaspoons Crust: Medium Optional bake cycles: French Bread, Rapid Bake, Delayed Timer Note: In the Zojirushi, the authors had better results when they baked it on the Regular cycle rather than the French Bread cycle. 1. Place all ingredients in bread pan and press Start. 2. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. In the book, the authors also included instructions for making the dough in the machine, and then shape and bake the dough in the oven. I have always let the machine do the whole job. It turns out just fine. >From: Ruth C Perry - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lois's Country Crunch Bread #2 Recipe By :The Bread Machine Magic Book of Helpful Hints Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 lb loaf): 1 1/8 C Water -- to 1 1/4 C, -- (7/8 - 1 C) 1 1/2 Tsp Salt -- (1 t) 1/2 Tsp Wonderslim -- *NOTE, (1 t) 1 1/2 Tsp Sugar -- (1 t) 3 C Bread Flour -- (2 C) 2 Tsp Active Dry Yeast -- (1 1/2 t) Book by Linda Rehberg & Lois Conway This chewy loaf is Lois's favorite. NOTE: In the ZO, she had better results when she baked it on the Regular Cycle rather than the French Bread cycle.) *NOTE: Original recipe used 1/2 t butter or margarine. Place all ingredients in bread pan and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hr before slicing. Crust: Medium Optional Bake Cycles: French Bread, Rapid Bake or Delayed Timer Variations: Place dough ingredients in bread pan, select Dough setting, and press Start. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a 15" log. Sprinkle a cookie sheet with cornmeal. Place dough on cookie sheet and brush with some olive oil. Cover with plastic wrap and refrigerate overnight. Remove from refrigerator, uncover, left stand at room temp one hour. Make 3 diagonal cuts with a sharp knife. Preheat oven to 425 deg F. Bake 25 - 30 min until golden brown. Remove from and cool on cake rack. This is VERY good!! Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : W/wonderslim: Cal 95.8 Fat 0.5g Carb 19.2g Fiber 0.8g Protein 3.3g Sodium 201mg CFF 4.3% * Exported from MasterCook * Low Fat Pizza Dough Recipe By :Katie E Green Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Fatfree Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons active dry yeast 2 Cups bread flour -- or all purpose 1/4 Cup wheat bran -- or oat bran 3/4 Teaspoon salt 2 Tablespoons prunes -- *NOTE 3/4 Cup water 1 Tablespoon yellow cornmeal add more water -- T at a time, as needed *NOTE minced, pour boiling water to soften, drain Place ingredients in bread machine according to manufacturer's directions. Process on Dough Cycle. Preheat oven to 450 deg F. Remove dough from machine at end of cycle and divide in two. Roll two 10 inch circles on floured board and place on baking sheets dusted with cornmeal. Bake 20 minutes or until browned. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Machine Challah Recipe By :Breads, Jean Pare Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup water 1 Large egg 2 Tbsp. cooking oil 2 Cups bread flour 2 Tbsp. Instant Dry Milk -- Powder 1 Tbsp. granulated sugar 1 1/2 Tsp Active Dry Yeast 1 Tsp Salt Glaze: 1 Large Egg -- Fork Beaten 1 Tbsp. water A brand new book just came out in Canada by one of our most popular recipe authors - Jean Pare. The book is Breads and is number 24 in her series - anyway on page 20 is the following recipe for Place all ingredients in bread machine in order given. To make the traditional braid, remove dough after first kneading. Divide in 3 parts. Roll each part into 16 inch long ropes. Place on greased baking sheet. Pinch the three ends together and tuck under. Braid the strips- pinch ends together and tuck under. Cover with a tea towel- let stand in oven with light on and door closed for about 45 minutes or until doubled in size. Remove from oven and prheat oven to 375 degrees. Mix beaten egg and water and brush over top of braid. Bake in oven for about 25 minutes. Remove to rack to cool. Makes one loaf. Hope this helps and let us know if we can find anything else for you. Judi jburley@netidea.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Madeleine's Neighborly Bread 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 -------- ------------ -------------------------------- --1 pound loaf: 3/8 cup Milk 1/4 cup Potato water 1 1/3 cups Whole wheat flour 2/3 cup Bread flour 1/4 cup mashed potatoes -- * 1 teaspoon Salt 1 tablespoon Applesauce -- (orig: butter) 1 tablespoon Honey 2 teaspoons Yeast Crust light. >From: "Darlene R. Lindgard" (by way of kmeade@ids2.idsonline.com (The Meades)) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Malasadas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C flour 1 Tsp salt 1 C milk 1 C sugar 1 Stick butter -- melted 6 eggs -- well beaten 1 Pkg dry yeast oil -- to fry sugar -- for coating ( fried bread dough also know as " flippers " ) On Vacation I always stop at bakeries; so... Everytime I visit Provincetown Mass. I always stop by one of the oldest Portugese bakeries on the main street. As I peek in the window, there stands an elderly woman, pulling pieces of dough from a hugh vat and frying the stretched out dough in another hugh pot of hot oil. When they are golden and puffed she shakes some promptly with sugar. The aroma is heavenly and it is hard to resist buying them. Once in a great while I do prepare these treats. make sure your oil is hot enough for deep frying ( 360 to 375 degrees ) and drain on a brown paper bag or toweling to blot any excess oil. Place flour in a large bowl. add all remaining ingredients and mix to form a soft dough, knead smooth and elastic. Add more flour or liquid as required for proper dough consisitency.Cover and let rise double in a warm place.Punch down and let rise again. Pull off pieces of the dough,( as large as you wish making sure it fits in the frying vessel, giving room for it to puff and turn,) stretching it and set aside for 10 minutes. Fry in hot oil and turn only once. Each side should be golden. Drain on paper towels or on brown bags. May be eaten with butter and maple syrup for breakfast or roll in sugar and eat as a treat. Note: if you dont wish to go through all this trouble you can use thawed frozen white bread dough or make your own dough in the abm for either a white bread or sweet egg dough . There are many variations on this recipe. Some use many eggs which is common in Portuguese baking, and others use a leaner dough for the fried dough. Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Malasadas #2 (fried Bread Dough Also Know As " Flippers ") Recipe By :Joan,"Flour Power" >From: LIR119@delphi.com 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 tsp salt 1 cup milk 1 cup sugar 8 tablespoons butter -- (1 stick), melted 6 eggs -- well beaten 1 package dry yeast oil to fry sugar for coating Once in a great while I do prepare these treats. make sure your oil is hot enough for deep frying ( 360 to 375 degrees ) and drain on a brown paper bag or toweling to blot any excess oil. Place flour in a large bowl.Add all remaining ingredients and mix to form a soft dough, knead smooth and elastic. Add more flour or liquid as required for proper dough consisitency.Cover and let rise double in a warm place.Punch down and let rise again. Pull off pieces of the dough,( as large as you wish making sure it fits in the frying vessel, giving room for it to puff and turn,) stretching it and set aside for 10 minutes. Fry in hot oil and turn only once. Each side should be golden. Drain on paper towels or on brown bags. May be eaten with butter and maple syrup for breakfast or roll in sugar and eat as a treat. Note: if you dont wish to go through all this trouble you can use thawed frozen white bread dough or make your own dough in the abm for either a white bread or sweet egg dough . There are many variations on this recipe. Some use many eggs which iscommon in Portuguese baking, and others use a leaner dough for the fried dough. - - - - - - - - - - - - - - - - - - - NOTES : Everytime I visit Provincetown Mass. I always stop by one of the oldest Portugese bakeries on the main street. As I peek in the window, there stands an elderly woman, pulling pieces of dough from a hugh vat and frying the stretched out dough in another hugh pot of hot oil. When they are golden and puffed she shakes some promptly with sugar. The aroma is heavenly and it is hard to resist buying them. * Exported from MasterCook * Maple Oatmeal Bread Recipe By :DAK Loafing It 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 Package yeast 1 Cup Rolled Oats -- Quick Cooking Kind 3 Cups bread flour 1 Teaspoon salt 1/3 Cup maple syrup 1 Tablespoon cooking oil 1 1/4 Cups warm water -- very PLUS 1 Tablespoon Warm Water -- Very I enjoyed the Maple Oatmeal Bread recipe from the DAK booklet called "Loafing It". It came out light (both in color and weight) and had a nice texture. You can't tell there are oats in it by looking at it. Here it is in case you don't have that booklet: Put in baking basket and start. Amy Kurtzman amy@cup.portal.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread #2 Recipe By :Charlene Serving Size : 8 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 Tsps yeast 2/3 C quick-cooking oats 2 C bread flour 3/4 Tsp salt 3 1/2 Tbsps maple syrup 2 Tsps cooking oil 7/8 C warm water Add ingredients in order recommended for your machine. >From: "steven.h.bergstein" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread #3 Recipe By :DAK 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 tsp yeast 3/4 cup quick-cooking oats -- Quaker 2 cups bread flour 1 teaspoon salt 1/3 cup maple syrup 1 tablespoon oil 1 cup warm water >From: kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Syrup Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- plus 3 Tbs water 2 Tbs maple syrup 2 Cups unbleached white flour (I use Robin Hood) 1 Cup whole wheat flour (I use Robin Hood) 1/2 Tb salt 2 tsp yeast Process in bread machine. >From: gosselin@tartan.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maryetta's Oatmeal Bread Recipe By :Beard on Bread, by James Beard Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup boiling water 3/4 Cup rolled oats 1 1/2 Cups all-purpose flour -- prefer unbleached 1 1/2 Tsp. yeast 1 1/2 Tsp. salt 1 Tbsp. salad oil 1 Tbsp. molasses [Scaled for bread machine] **(I added a couple of Tbsp. of gluten flour, as I usually do, for texture.) Pour the boiling water over the oatmeal in a bowl and leave to cool. Dump the other ingredients in the machine, and add the oatmeal while it's still warm. >From: Richard Kershenbaum - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Masa Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg yeast 1 Tsp salt 1 Tbsp sugar 1/2 Cup masa harina 2 1/2 Cups bread flour 2 Tbsp nonfat dry milk powder 1 Tbsp oil 1 3/8 Cups Warm Water -- Very Warm, Depends On Humidity, Etc. This goes especially well with chili. For variety, try adding 1 or 2 teaspoons of cumin and/or chili powder. Note: masa harina is available in the flour section of many grocery stores, certainly in any Latin-American grocery. >From: blue@azure.cam.nist.gov (Jim Blue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mashed Potato Pizza Dough Recipe By :Katie E Green Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1 1/2 cups bread flour -- or all purpose 3/4 cup whole-wheat flour 1/2 cup potato -- mashed 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1/2 teaspoon salt 3/4 cup water Makes 2 (10 inch) crusts Add all ingredients according to machine's manufactuer. Process on the dough cycle. At the end of cycle, remove the dough from machine. Preheat oven to 400 deg F. Divide dough in half. Roll two 10 inch circles on floured board and place on baking pans or sheets. Cover with your choice of toppings. Bake 20 minutes or until browned to your taste. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Master Recipe For American Loaf Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 C All-Purpose Flour -- + Extra For Board 2 Tsp salt 1 C Milk -- Warm To 110 Deg F 1/3 C Water -- + 2 T, 110 Deg F 2 Tb butter -- melted 3 Tb honey 1 Pkg Yeast -- Rapid-Rise (Food Processor Version) 1. Adjust oven rack to low position and heat oven to 200 degrees. Once oven temperature reaches 200 degrees, maintain heat 10 minutes, then turn off oven heat. 2. Mix flour and salt in bowl of food processor fitted with steel blade. Add liquid ingredients; process until rough ball forms. Let dough rest 2 minutes. Process 35 seconds. Turn dough onto lightly floured surface and knead by hand, adding a little more flour if needed, until dough is smooth and satiny, 4 to 5 minutes. 3. Place dough in very lightly oiled bowl, rubbing dough around bowl to lightly coat. Cover bowl with plastic wrap; place in warm oven until dough doubles in size, 40 to 50 minutes. 4. Form dough into loaf (there's an illustration, but I can't reproduce it here - sorry), placing in greased 9-by-5-by-3-inch loaf pan. 5. Cover with plastic wrap; set aside in warm spot until dough almost doubles in size, 20 to 30 minutes. Heat oven to 350 degrees, placing empty loaf pan on bottom rack. Bring 2 C water to boil. 6. Remove plastic wrap from loaf pan. Place pan in oven, immediately pouring boiling water in empty loaf pan; (again, I can't put the illustration here.....) close oven door. Bake until instant-read thermometer inserted at an angle from short end just above pan rim into center of loaf reaches 195 degrees, about 40 to 50 minutes. Remove bread from pan, transfer to a wire rack, and cool to room temperature. Slice and serve. A few variation: Whole wheat: Substitute 1 1/3 C whole wheat flour for 1 1/3 C all-purpose flour. Increase first first to 50 to 60 minutes, and second rise to 40 minutes. Oatmeal: Bring 3/4 C water to boil in small saucepan. Add 3/4 C rolled oats; cook to soften slightly, about 90 seconds. Follow above recipe, decreasing flour from 3 1/2 C to 2 3/4 C, adding the cooked oatmeal to flour and omitting the warm water from the wet ingredients. Cornmeal: Bring 1/2 C water to boil in small saucepan. Slowly whisk in 1/4 C cornmeal. Cook, stirring constantly, until mixture thickens, about 1 minutes. Follow above recipe, decreasing flour to 3 1//4 C, decreasing milk to 3/4 C, and adding cornmeal mixture to flour (before incorporating liquids). Anadama: Follow cornmeal loaf recipe, substituting molasses for honey. Now, then, I tried to master recipe (white bread) over the last weekend, and found that it turned out a wonderful tasting loaf, but the crust turned out much too chewy for me. I will try it next week, brushing the crust with butter to see if that makes a difference. The magazine article deals with trying to recreate American sandwich bread, but I don't think this quite succeeds. It is, however, a nice bread made with minimal effort and no bread machine. (I love my bread machine, but slicing those cylindrical loaves is maddening sometimes.....) from COOK'S ILLUSTRATED 6/96 >From: phyllis.johnpoll@ncsl.org (Phyllis Johnpoll) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mayonnaise 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 -------- ------------ -------------------------------- 7 1/2 cups flour 1/4 cup sugar 2 pkts dry yeast 1 tsp salt 1 1/2 cups warm water 1/2 cup mayonnaise -- NOT salad dressing 4 eggs Mix 2 cups flour,salt,sugar and yeast. Add water and beat with electric mixer 2 minutes at low speed. Add 2 more cups flour, mayo and 3 eggs. Beat with mixer at medium speed for 2 minutes. Now stir in by hand enough additional flour ( about 3 cups ) to form a smooth and elastic dough, kneading and adding more flour to achieve this texture. Place dough in a greased bowl and cover and let rise double. Punch down and divide dough in half ( or 3rds for smaller loaves ).Cover and let dough rest 10 minutes. Divide each half into 3 long rope-like pieces. Braid 3 pieces to form a loaf. Place on a greased baking sheet and brush with an egg wash using 4th egg. sprinkle on poppyseeds etc. Let rise double. Bake in a 375 oven about 30 minutes until tested done and nicely browned. Freezes well - - - - - - - - - - - - - - - - - - - NOTES : Ive had this one for years and it is also light and fluffy. Since it is a bit different it warrants my posting to those who may not have in their collection. * Exported from MasterCook * Meal In A Loaf Recipe By :"Linda E. Tonkinson" Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Filled Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet Italian sausage -- casing removed -- or 1 1/2 pounds lean ground beef 2/3 cup green pepper -- chopped 4 1/2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons salt 1 teaspoon Italian seasoning 2 packages active dry yeast -- Rapid Rise 1 1/4 cups hot water 1/4 cup margarine -- softened 2 eggs -- at room temperature 1 1/2 cups mozzarella cheese -- 6 ozshredded vegetable oil 1 tablespoon cold water grated parmesan cheese In large skillet, over medium-high heat, brown sausage or beef and cook pepper until lightly browned, stirring occasionally to break up meat. Remove from heat; drain well. Set aside. Meanwhile, set aside l cup all-purpose flour. In large bowl, mix remaining flour, sugar, salt, Italian seasoning and yeast. Stir Hot water and margarine into dry mixture. Mix in l egg and only enough reserved flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4-6 minutes. Divide dough in half; roll half to 14 x 8 inch rectangle. Stir cheese into meat mixture; spoon half the mixture down center of dough length. Bring long edges of dough together over filling; seal seam and ends. Shape into crescent; place seam-side down on greased baking sheet. Repeat with remaining dought. Brush loaves with oil; cover loosely with plastic wrap. Refrigerate overnight or up to 24 hours. When ready to bake, remove from refrigerator. Uncover loave carefully; make 4 slashes on tope of each loaf. Let stand at room temperature 10 mintues. Beat remaining egg with cold water; brush on loaf. Bake 400 degrees for 25 minutes or until down. During last 2 minutes of baking, brush again with egg mixture; sprinkle with Parmesan cheese. Serve warm. Refrigerate leftovers; reheat to serve. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups whole wheat flour -- bread 1 1/4 cups warm water -- (1 1/4 to 1 1/2) 1 tablespoon blackstrap molasses 1 tablespoon honey 1/2 cup warm water 1/4 teaspoon honey 2 teaspoons yeast Mix the last three ingredients in a measuring cup, let sit for a couple minutes, then pour into the flour. Put the honey and molasses into the same cup, add 1 cup water, stir it to dissolve, then pour it into the flour. Mix the dough, adding the remaining 1/4-1/2 cup of water as necessary to get all the flour into the dough. When the dough is ready to start kneeding, put 3 cups of water in a large glass jar or bowl, and put in the microwave for 6-8 minutes on HIGH until it begins to boil. (The water, according to my microwave book, acts as a heat absorber and moderator. I never tried making bread without it, so it may or may not be necessary.) While the water is heating, kneed the dough. (I use an extra-large stainless steel mixing bowl to make bread, so I just kneed the dough in the same bowl I used to mix it. Makes clean up a snap.) Kneed for about 8 minutes, or until the water is boiling. **Very** lightly grease two 6-cup microwave bowls with vegetable oil. Cut the dough into two pieces, form these pieces into balls by turning the sides down and under, "twist" the bottom of the balls closed, and put the two balls into the two bowls, twist side down. Put the bowls of dough into your microwave along with the jar of boiled water and microwave on the low power setting (i.e., "1" or "10") for 20-25 minutes to let the dough rise. The dough will approximately double in size. Don't "punch it down" or kneed it a second time--just microwave on HIGH for 10 minutes to "bake" it. (I do this all at one time by programming my microwave to cook at "10" for 18 minutes, then "HIGH" for 10 minutes.) After "baking", remove the bread by simply turning the bowls upside down and shaking out the bread. You'll have two small round loaves when done. The final product: The crust of the bread will be softer than a traditionally-baked loaf, since the microwave doesn't dry it out and brown it like a traditional oven. Also, the surface of the loaf will be lighter (the whole wheat flour and molasses give the bread a nice light brown appearance). The inside of the bread of the loaf will be nice and moist, with a good crumb structure. (I'm munching on some right now that I just pulled out of the microwave :-) ). The bottom of the loaves tend to be a little bit soggy, but not bad at all. You may have to adjust cooking times to fit the size and power of your microwave. Mine is a 600 W, 0.8 cu. ft. Magic Chef. > From:"Jim Gregory" - - - - - - - - - - - - - - - - - - -