* Exported from MasterCook * Microwaving Bread Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** You can defrost frozen bread dough and even speed up bread rising in the microwave if you follow these steps: For defrosting: Place bread on a microwaveable plate. Cover with plastic wrap and microwave on high for 25 seconds. Turn over, rotate plate 1/2 turn and microwave on high for another 25 seconds. Then put into your baking pan that has been sprayed with non-stick cooking spray and let rise for 1 to 2 hours. It may be faster to put the frozen dough in the baking pan which has been sprayed with a non-stick cooking product. Don't wrap dough with plastic wrap. Preheat oven to 200 F, then turn off. Boil 1 or 2 quarts of water in a shall pan. Place rolls in oven with the pan of sater. Let dough rise about 1 hour, until doubled in size. Watch closely so dough doesn't rise too high. Remove water and then bake bread. Or. . . wrap frozen bread dough in waxed paper and set in microwave. Set machine to defrost for 6 to 7 minutes for a 1 lb. loaf of bread. Then allow to rise and bake in a conventional oven. Or. . . boil 4 cups water. Place boiled water in microwave with frozen bread which has been placed in a glass loaf pan. Microwave on high 1/2 minutes; rest 20 minutes. Repeat 3 times, rotating dish 1/4 turn with each heating. Rest in microwave until duble in size (15 to 20) minutes. (Reheat water if it cools) Cook in conventional oven following directions of your recipe. Or. . . place frozen bread dough in a greased 9x5x3-inch glass loaf pan placed in 1 cup boiling water bath in a 12x8-inch glass dish. Microwave on medium (50%), covered with wax paper, 4 to 5 m;inutes, rotating 1/4 turn every minute and turning dough over halfway through cooking. Rest 10 minutes in water bath. Bake as desired. To speed up bread rising: Fill 4 cup glass measure with 3 cups water. Microwave on high for 6 to 8 minutes to boil. Place dough in glass bowl. Place dough dish in 12x8 inch glass dish filled with boiling water. Microwave low (10%), covered, 12 to 15 minutes until double in size. Punch down. Repeat. Transfer dough to glass loaf pan. Repeat until double in size. >From: DeniseR860@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Midnight Sun Bread Recipe By : Serving Size : 16 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 1/2 Lb Loaf: -- (1 Lb Loaf:) 1 1/8 Cups Buttermilk -- To 1 1/4 C, -- (3/4 - 7/8 C) 3 Cups Bread Flour -- (2 C) 1 1/2 Teaspoons Salt -- (1 Tsp) 2 Tablespoons Butter Or Margarine -- (1 1/2 Tsp) 2 Tablespoons Honey -- (1 1/2 T) 1 Sm Orange -- Grated Rind Of, -- (Grated Rind Of 1/2) 1 1/2 Teaspoons Caraway Seed -- (1 Tsp) 1/2 Cup Raisins -- (1/3 C) 2 Teaspoons Active Dry Yeast -- (1 1/2 Tsp) This is an outstanding bread! It has a delicate, cake-like texture and combines the orange and caraway flavors which are popular in so many Scandinavian breads. It's also good toasted. Place all ingredients in bread pan, select a 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 MENU SELECTION: BAKE (LIGHT) From: "Bread Machine Magic" by Linda Rehberg, Lois Conway >From: BreadMagician@prodigy.com ( LINDA REHBERG) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millie's Basic Whole Wheat Bread Recipe By :Lora Brody:Bread Machine Baking - Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg -- plus: water to equal one cup 2 tablespoons butter -- room temp 1/4 cup molasses 2 tablespoons honey 1/2 cup cornmeal -- yellow 2 cups flour -- whole-grain wheat 1 cup flour -- white 1 1/2 tablespoons nonfat dry milk powder 1 1/2 teaspoons salt 2 1/2 teaspoons yeast The recipe calls for extra large egg, placed in a 1 cup measure, plus enough warm water to measure 1 cup liquid total. Place in the machine in the order listed. Program for basic white bread and press start. Check the dough after the first 10 minutes of kneading - adding tablespoon increments of the white flour if the dough appears very moist. A very flavorful dense compact loaf. Excellent! 14.2% cff - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millie's Basic Whole Wheat Challah Recipe By :Lora Brody:Bread Machine Baking - Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holiday Breads International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons olive oil 2 tablespoons honey 2 large egg 3/4 cup water -- 110 degrees 2 cups flour -- white 1 cup flour -- whole-grain wheat or whole wheat pastry flour 1 1/4 teaspoons salt 1 tablespoon sugar 2 1/2 teaspoons yeast Place in the machine in the order listed. Program for basic white bread and press start. Bake it in the machine for a high domed loaf or do it by hand in the traditional braid. Whole wheat pastry flour is called for - for a lighter texture. A very flavorful light textured high loaf. Excellent! 28.6% cff - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millies Whole Wheat Challah Recipe By :Bread Machine Baking - Perfect Every Time Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tablespoons canola oil 2 Tablespoons honey 1/2 cup Egg beaters(r) 99% egg substitute 3/4 Cup water 2 Cups bread flour 1 cup whole wheat flour -- (pastry flour) 1 1/4 Teaspoons salt 1 Tablespoon sugar 2 1/2 Teaspoons yeast - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Minnie And Aunt Pete's Yeast Rolls Recipe By :Minnie & Aunt Pete's Yeast Rolls Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c Flour 1/2 c Sugar 3 ts Salt 2 Egg whites 2 pk Yeast 2 1/4 c Warm water -- 110 degrees Cut shortening into flour, salt and sugar. Dissolve yeast in warm water and add to flour mixture, then add egg whites. Mix together, knead until smooth and elastic (DON'T overknead and add only enough flour to keep dough from sticking) and let rise 1-1/2 hours, or until doubled in size. Punch dough down, roll out on a lightly floured surface, shape into rolls and place in greased muffin tins . Let rise until doubled in size and bake in a 375 degree oven 10 to 12 minutes or until brown. NOTE: these rolls can also be frozen on cookie sheets and placed in zip-loc freezer bags for up to 4 weeks after they have been shaped before the second rising. Take out of freezer at least 3 hours before baking, place in greased tin and let thaw and rise until doubled in size. Source: My beloved, albeit eccentric, grandmother and great aunt, who married and then built their houses side-by-side and remained culinary collaborators, to their family's benefit, all their lives. Deb's notes: these are an old family favorite and they're quite flexible. It's pretty hard to mess 'em up. They work as well for breakfast with jam or honey as they do with with dinner. Sometimes I substitute whole wheat flour for up to half the bread flour called for. I've successfully halved the recipe (3 cups bread flour, 1 pkg yeast or about 1-1/2 ts bulk) in my Hitachi ABM--BUT, BUT, BUT--I _don't_ add the full amount of water at once. Rather, I start out with about 7/8 cup and then dribble enough add'l water into the bread pan during the early stages of the knead cycle 'til the dough "looks right". - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mint And Yogurt 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 cup plain yogurt 3 tablespoons fresh mint -- chopped 1 lemon rind -- grated 2 tsp honey 1 tsp butter -- at room temperature 1/4 cup warm water 1 tablespoon 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 * Minted Herb 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon sugar 2 tablespoons parmesan cheese -- grated 1 teaspoon basil 1 teaspoon parsley 1 teaspoon mint 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 1 cup water 3 tablespoons olive oil 2/3 teaspoon salt 2/3 teaspoon sugar 3 tablespoons parmesan cheese -- grated 1 1/2 teaspoons basil 1 1/2 teaspoons parsley 1 1/2 teaspoons mint 2 cups bread flour 1 1/2 teaspoons yeast From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This is an absolutely superb bread. Try it! You can vary this bread by subbing up to half of the bread flour with whole wheat flour. Don't forget to triple the amount of herbs if you use fresh. * Exported from MasterCook * Mixed Fruit Bread Recipe By :(Gerald Joe) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 2 tablespoons butter or margarine -- softened 3 1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages dry yeast -- (active) -- or- 2 1/2 tsp bread machine yeast 1 1/4 cups mixed dried fruit 1/2 cup chopped nuts (Makes 1-1/2 lb. loaf) Do not use timer with this recipe. Note #1: Add the fruit and nuts 15 minutes after you press the START button. Note #2: Moisture in dried fruit varies, so 10 to 15 minutes after adding the fruit, check mixture. If too dry, add 1 or 2 tablespoons water. If too wet, add additional flour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Modified French Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups bread flour 2 1/2 Yeast -- To 3 Tsp 1 1/2 Tsp salt 2 1/2 Tsp sugar 1 Tbl butter 1 1/2 Cups Warm Water -- Plus 2 Tbls Warm Water I have made this in both the Welbilt (DAK) units and the Hitachi. Use the French setting on Welbilts and the "regular" on Hitachi. >From: bellas@gamma.tti.com (Bellas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molasses Oatmeal Recipe By :Welbilt/Red Star Yeast 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 -------- ------------ -------------------------------- Abm-100: -- (Abm-300/350):: 1 Pkg Yeast -- (1 1/2 tsp) 3 Cups bread flour -- (2 cups) 2/3 Cup oatmeal -- (1/2 cups) 2 Tsp salt -- (1 1/2 tsp) 1/4 Cup oil -- 80 deg,(3 T) 1 1/3 Cups water -- 80 deg, (1 c) SETTING: White Bread, LIGHT 10 o'clock Molasses adds a delicious flavor to this moist, old-fashioned bread. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molasses Wheat Bread Recipe By :The Bread Machine Cookbook, Donna German Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Cups Water -- (1 cup) 1/2 Tbsp Vegetable oil -- (1 tb) 1 1/2 Tbsp Molasses -- (2 tb) 1 1/2 Tbsp Honey -- (2 tb) 1/2 egg -- (1) 3/4 Tsp Salt -- (1 ts) 3 Tbsp wheat germ -- (1/4 c) 3 Tbsp Whole bran cereal -- (1/4 c) 3 Tbsp Rolled oats -- (1/4 c) 1 1/8 C Whole wheat flour -- (1 1/2 c) 1 1/8 C Bread flour -- (1 1/2 c) 3 Tbsp Instant Dry Milk -- Powder, (1/4 C) 1 1/2 Tbsp Gluten Flour, 100% -- not used, (2 tb) 1 1/2 Tsp Yeast -- Rapid Or Quick, -- (2 T) Wheat Bread from one of Donna German's cook books (the only bread machine book I seem to be able to get in England at present). The bread calls for 1.5 tb honey and 1.5 tb molasses in a 1 lb loaf. It rose well, but when I took it out of the machine the crust had separated from the bread, so if I wanted I could easily have peeled off the top and bottom crusts. Does anyone know why this is? Is it because of the high sugar content? The whole recipe follows so that you can have some idea perhaps of what may have gone wrong. 2 lb loaf: 1 1/2 c water 1 1/2 T vegetable oil 2 1/2 T molasses 2 1/2 T honey 1 egg 1 t salt 1/3 c wheat germ 1/3 c whole bran cereal 1/3 c rolled oats 2 c whole-wheat flour 2 c bread flour 1/3 c instant dry milk powder 2 Tgluten flour, 100% (not used) 2 t yeast, rapid-rise ORquick Cycle white, wheat, sweet, timed. >From: donna@mfslater.demon.co.uk (donna Slater) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mom's Basic White 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 1/4 cups Water 1 tablespoon Applesauce 2 tablespoons nonfat dry milk 1 teaspoon Salt 1 tablespoon Sugar 3 cups Bread Flour 1 package Yeast - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monk's Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Basic bread recipe --for the white flour, sub: 1/2 part white flour 1/8 part barley flour 1/8 part millet flour 1/8 part rye flour 1/8 part corn meal -- (white or yellow) You might have to adjust the moisture content a bit. This combination makes a bread that our family loves. I have only used this receipe for hand kneeding. Have never tried it in a machine. >From: cavebat@spectra.net (George and Joyce Allen) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monkey Bread, Mama's Recipe By :Appalachian Bow Bread Knife Order Form Serving Size : 40 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 qt Milk 1/4 cup Sugar 4 tsp Salt 2 Tbsp Shortening 1 pkg Yeast 1/4 cup Water -- warm 12 cups Flour -- or less, as needed 3/4 lb Butter -- melted, more as need Scald milk; add sugar, salt, and shortening. Cool mixture to lukewarm; add yeast that has been softened in warm water. Sift flour; use as much as needed to make dough stiff enough to handle. Add flour gradually -- knead until smooth and satiny. Shape into 4 loaves, brush witha little melted butter, let rise. Cut loaves into thick slices, dip into melted butter, place in pan, and let rise again. Bake in hot oven (400-425 degrees F) until golden and crusty, about 40 minutes. >From: gourmet@mail.utexas.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Muffaletta Bread Recipe By :SHERI K THOMASSON Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 tablespoon sugar 1 package dry yeast -- (about 1 T) 3 cups bread flour 1 1/2 teaspoons salt 2 tablespoons vegetable shortening Here's a bread recipe I recently concocted to resemble Muffaletta bread. I put all the ingredients in my bread machine and run on "dough" setting. When done, I take it out, roll it into a large, not too thin, rectangle. Then I sprinkle on 1 can of chopped green chiles and 1 to 1.5 cups shredded cheddar. Roll up jelly roll fashion, then form the roll into a coil shape. On greased baking sheet, spritz with olive oil. Cover with plastic. Rise 1 hour. Cook at 425 for 10 mins. Reduce to 375 and bake 25 mins. Hope you enjoy it if you try it! My family loves it! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multi-Grain Sourdough Bread Recipe By :(Sharon Stevens) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp Dry Yeast 3 tablespoons Cracked Wheat -- (use Wheatena Cereal) 3/4 cup rye flour 2 Cups Whole Wheat Flour 1/2 Cup CornMeal 3 tablespoons Wheat Germ 1 tsp Salt 1 1/2 Cups Bread Flour 4 tablespoons Molasses 3 tablespoons Olive Oil 3 tablespoons Oat Bran 1/2 Cup Sourdough Starter 2 Cups Warm Water 2 tablespoons Gluten -- Yields 1 Loaf Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread Recipe By : 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 1/2 lb. loaf: 1 1/4 cups water 2 tablespoons margarine 1 1/3 cups bread flour 1 1/3 cups whole wheat flour 1 cup -- 7-Grain Cereal 3 tablespoons brown sugar 1 1/4 teaspoons salt 3 teaspoons active dry yeast or- 2 1/2 quick acting active dry yeast >From: Deana Noelle Goldsmith - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mustard-Dill Bread Recipe By :The Fleischmann's bread machine cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 pound: -- 1 1/2 pound: 2/3 cup water -- 1 cup 2 tsp. Dijon-style mustard -- 1 Tab. 1 tablespoon butter or margarine -- 1T 3/4 tsp. salt -- 1 tsp. 1 1/2 cups bread flour -- 2 1/4 cups 1/2 cup whole wheat flour -- 3/4 cup 2 tablespoons nonfat dry milk powder -- 3 T 2 teaspoons packed brown sugar -- 1 Tab. 3/4 teaspoon dried dill weed -- 1 tsp. 1 1/2 teaspoons yeast -- 2 tsp. --for bread machine Add ingredients to bread machine pan in the order suggested by manufacturer, adding mustard with water. Recommended cycle: Basic/ white bread cycle; medium/ normal color setting. Timed-bake feature can be used. >From: HS.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Naans - Flat Leavened Bread Recipe By :The World Atlas of Food Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1/4 Tsp salt 1 Tsp sugar 1 Tsp baking powder 1/2 Tsp baking soda 1 egg 4 tablespoons yogurt 5 tablespoons milk 1 tablespoon sesame seeds 4 tablespoons melted butter -- or ghee From "The World Atlas of Food" (A Gourmet's Guide to the Great Regional Dishes of the World) 1984, Exeter Books, Distributed by Bookthrift(Simon & Shuster) ISBN 0-671-07211-0 Traditionally cooked in a tandoor, a large clay oven, this North Indian bread gets its teardrop shape from being stuck on the wall of the oven and stretching while it cooks. Makes 4 Naans Sift the flour, salt, sugar, baking powder and soda into a bowl. In another bowl, mix together the egg, yogurt, 4 Tbl. of the milk and half the ghee or melted butter. Make a well in the center of the flour mixture. Pour in the liquid mixture and work into the flour until the mixture forms a dough. Knead the dough on a lightly floured surface for 15 minutes, or until it is smooth and elastic. Dust with flour if the dough is sticky. Pat the dough into a ball and put it into a bowl. Cover the bowl with a damp cloth and set it aside in a warm, draft-free place for 3 hours. With floured hands, divide the dough into 4 equal pieces. Shape them into balls. Flatten the balls and then pat and pull them into flat oval shapes about 6 inches long. Preheat the oven to 450 degrees. Brush one side of the naans with the remaining ghee or melted butter and the other side with the remaining milk. Sprinkle the sesame seeds over the naans. Place the naans on baking sheets and bake for 5 minutes or until they are golden and firm to the touch. Remove from the oven and turn the naans over and brown them under a hot broiler. Serve hot. >From: Ritterhaus@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New York Rye 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 1/2 tsp Dry Yeast 2 Cups Bread Flour 1 Cup Rye Flour 2 Tbls Sugar 1 Tbl Butter -- melted 3 tsp Caraway Seed 1/2 tsp Salt 7/8 cup warm water Yields 1 Loaf Add the ingredients to the pan in the order listed. Select "White Bread". Select "Medium" color. Press "Start" --- Mike Coticchio >From: Joel.Ehrlich@salata.com (Joel Ehrlich) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Fat White Bread Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 2/3 Cup water 1 Large egg 1 Teaspoon sugar 1/8 Teaspoon salt 2 Cups bread flour 1 Teaspoon yeast Add ingredients according to your machine directions. This makes a small loaf. Here is a great bread recipe that I use all the time to make rolls of all kinds. I use lowfat buttermilk and dried chives or dried onions. there are no limits. I use the dough cycle on the bread machine to do all the work. Then I put little balls about 2 oz each into muffin cups let rise and bake in a 375 degrees F. for 10 to 12 minutes. Sometimes I make hot dog buns and hamburger buns, bake on cookie sheets. They are soft inside, with a light crust on the outside. You can use egg substitute also. If you make these rolls you wont be disappointed. Tonight I''m going to make cheese (lowfat cheese)rolls. Cycle: white Crust:light >From: Louis Eisenberg (Sally) - - - - - - - - - - - - - - - - - - - NOTES : This is a light, easy to cut sandwich bread with a nice fluffy texture and a pleasant flavor. * Exported from MasterCook * No Knead Babka Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 packet yeast 1/2 cup sugar 1 1/4 cups milk 1 stick butter or margarine 1 teaspoon salt 5 eggs -- beaten 1 cup raisins 4 cups flour For the babka requestor, here is my favorite; easy and delicious! Dissolve yeast in wayer. melt margarine, sugar, salt and milkin saucpean. cool to warm. Place in a large bowl and add yeast, eggs, raisins and flour. Stir all very well. Cover and let mixture rise double in a warm place. Stir down and pour mixture into a greased and floured 10 inch tube pan. Let rise double again in warm place. Bake in a preheated 350 oven about 30 to 40 minutes or tested done. let cool in pan a short while and remove to rack to cool completely. Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Yeast White Bread Recipe By :EASY BREAD MAKING FOR SPECIAL DIETS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour 3 Tsp baking powder 1/2 Tsp salt 1/4 Cup oil 1 1/4 Cups water You requested yeast-free, sugar-free recipes. Here's one from a very good book called EASY BREAD MAKING FOR SPECIAL DIETS by Nicolette Dumke. It's made on the Quick Bread cycle of a bread machine but I'm sure you could also adapt it for the oven: From: BreadMagician@prodigy.com (MRS LINDA L REHBERG) Linda Rehberg, co-author BREAD MACHINE MAGIC and BMM BOOK OF HELPFUL HINTS - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Knead Tupperware Bread Recipe By :Joan,"Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pkg. dry yeast 3 3/4 C. warm water -- (105 - 115^) 10 cups all-purpose flour 6 Tbl sugar 6 Tbl. stick margarine -- melted 1 Tbl. salt 2 eggs -- lightly beaten Vegetable Cooking Spray Dissolve yeast in warm water in a 7 quart Tupperware container; let stand 5 minutes. Add flour and next 4 ingredients, stirring until well-blended. Cover container with Tupperware lid and seal. Let stand at room temperature for 1 hour or until lid "pops" off. Spoon the dough evenly into 3 (9"X 5") loaf pans coated with cooking spray. Cover and let the dough rise in a warm place (85^), free from drafts, 30 minutes or until doubled in bulk. Bake at 350^ for 40 minutes or until loaves sound hollow when tapped. Yield: 3 loaves - 16 servings per loaf. - - - - - - - - - - - - - - - - - - - NOTES : After tasting this bread at a friend's house, I asked for the recipe. I was surprised at how easy it was to make: All you do is combine the ingredients in a large Tupperware container, and seal the lid. The dough "burps" the lid off the container when it has finished rising ------- Diane Davis, Birmingham, Alabama * Exported from MasterCook * Nutty Apricot Bars Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Dried Apricots 3/4 C Sugar 3/4 C Butter Or Margarine -- Softened 1 C Sugar 2 C All-Purpose Flour 1/2 T Baking soda 1/4 T Salt 3 Oz Coconut -- Flaked 1/2 C Pecans -- Or Walnuts - Chop Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. >From the Southern Living Cookbook - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Seeded Bread Recipe By :Reggie Dwork Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 1/2 Tsp Active Dry Yeast 2 1/2 C Bread Flour 1/2 C Cornmeal 1/2 C Whole-Wheat Flour 1 Tbsp Pumpkin Seeds, Roasted 1 Tbsp Pine Nuts -- Toasted 1 Tbsp Poppy Seeds 1 Tbsp Sunflower Seeds 1 Tbsp Toasted Sesame Seeds 2 Tsp Nonfat Dry Milk Powder 2 Tbsp Oil 1 Tsp Salt 2 Tbsp Sugar 1 cup water Put all in according to your bread machine manufacturer's directions and bake on light crust. I really like the flavor of this bread. Entered into MasterCook, created and tested by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 140.2 Fat 3.2g Carbs 23.9g Fiber 1.7g Protein 4.1g Sodium 136mg CFF 20.3% * Exported from MasterCook * Oat Bran And Fresh Apple 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 cup rolled oats -- (quick cook) 1 1/2 cups bread flour -- (better For Bread) 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 tablespoons gluten 2 tablespoons wheat germ 1 teaspoon salt -- (optional) 1 teaspoon cinnamon 2 tablespoons safflower oil -- or any veg oil 2 tablespoons honey 2 egg whites -- (room temperature) 2 cups apples -- peeled and grated 1 1/2 cups apple juice -- warmed Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the apple juice until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Banana 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 cup quick-cooking oats -- rolled 1 1/2 cups bread flour -- (better For Bread) 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 tablespoons gluten 2 tablespoons wheat germ 1 teaspoon salt -- optional 2 tablespoons safflower oil -- or any veg oil 2 tablespoons honey 2 egg whites -- at room temperature 2 medium banana -- ripened and sliced 2 cups warm water 2 tablespoons warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Abm-100: -- (Abm-300/350): 1 Pkg yeast -- (1 1/2 tsp) 3 C bread flour -- (2 C) 1/2 Cup oat bran -- Flake, Crush,(1/3 C) 2 T wheat germ -- (2 T) 1 1/2 Tsp salt -- (1 1/2 tsp) 1 Cup water -- 80 deg,(2/3 C) 1 T oil -- 80 deg,(2 tsp) 2 T molasses -- 80 deg,(4 t) 1 egg -- room temp,(1) SETTING : White Bread, LIGHT 10 o'clock A tasty bread and so good for you, too! >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Bread, Joan's Recipe By :Joan,"Flour Power" < LIR119@delphi.com> 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 1/4 cups warm water -- 80 to 100 degrees 2 tablespoons oil -- ( I use olive ) 1 tablespoon sugar 1 tsp salt 3/4 cup oatmeal -- (I use quick kind ) 1 cup Oat Bran -- 100% (this is sold by cooked cereal and is not bran flakes!) 3 cups bread flour 3 teaspoons active dry yeast 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" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Carrot 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 cup rolled oats -- (quick cook) 1 1/2 cups bread flour -- (Better For Bread) 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 tablespoons gluten 2 tablespoons wheat germ 1 teaspoon salt -- (optional) 2 tablespoons safflower oil -- or any veg oil 3 tablespoons honey 2 egg whites -- (room temperature) 1 1/2 cups carrots -- grated --( 3-4 whole carrots) 2 cups warm water 2 tablespoons warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Prune 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 Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 cup quick-cooking oats -- rolled 1 1/2 cups bread flour -- (Better For Bread) 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 tablespoons gluten 2 tablespoons wheat germ 1 teaspoon salt -- optional 2 tablespoons safflower oil -- or any veg oil 2 tablespoons honey 2 egg whites -- at room temperature 1 cup prunes -- pitted and snipped -- in half 1/8 teaspoon nutmeg -- optional 2 cups warm water -- (plus 2 Tbl) 2 tablespoons warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Raisin Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 cup quick-cooking oats -- rolled 1 1/2 cups bread flour -- (Better For Bread) 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 tablespoons gluten 2 tablespoons wheat germ 1 teaspoon salt -- optional 2 tablespoons safflower oil -- or any veg oil 2 tablespoons honey 2 egg whites -- at room temperature 1 cup raisins 1 teaspoon cinnamon -- optional 2 cups warm water 2 tablespoons warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bran Wonder 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 cup rolled oats -- (quick cook) 1 1/2 cups bread flour -- (Better For Bread) 2 1/4 cups oat bran 1 3/4 cups whole wheat flour 4 tablespoons gluten 2 tablespoons wheat germ 1 teaspoon salt -- (optional) 2 tablespoons safflower oil -- (or any vegetable) 3 tablespoons honey 2 egg whites -- (room temperature) 2 cups warm water 2 tablespoons warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Retain 1 cup of the water until after the machine has started mixing the dough for 1 minute. Then add the remaining 1 cup very slowely. Setting: white bread Reduce liquid if bread rises too much, increase liquid if too dry. >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bread Recipe By :The Bread Machine Cookbook, Donna Rathmell German 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 1/3 c water 2 1/2 tbsp butter 1/4 c sugar 1/4 c gluten 1 tsp salt 2/3 cup oat bran 2/3 c oats -- flaked is best 2/3 c oat flour 2 c bread flour 1/4 c nonfat dry milk 2 1/2 tsp yeast It's a dense loaf, kind of grainy in texture, but the oat flavour is wonderfull. I made with 1 1/2 ts yeast in my zo. Bread was nice-textured, dense as promised but flatish. Almost like something that has risen and then fallen down sides. This was a very very dry dough, I skimped on the water. >From: "hassell@eecs.tulane.edu" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bourbon 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 -------- ------------ -------------------------------- 1 Pkg yeast 1 Cup rolled oats 3 Cups bread flour 1 Tsp salt 2 Tbsp sugar 1 Tbsp nonfat dry milk powder 2 Tbsp Whiskey -- Bourbon -- OR- 3 Tbsp Bailey's Irish Cream 1 1/4 cups Warm Water -- Very Warm The original recipe, whose source is lost, had Irish Cream (3T) instead of the nonfat milk and bourbon. From: blue@azure.cam.nist.gov (Jim Blue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 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 -- whirred in blender 3 Cups bread flour 1 Tablespoon sugar 1 Teaspoon salt 1 Tablespoon soft butter 1 1/4 C Warm Water -- to 1-3/4 C 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 the DAK cookbook From: tessi!dad.MENTOR.COM!garryt (Garry Thompson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #2 Recipe By :Elisabeth Freeman 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 -------- ------------ -------------------------------- 2 tsp yeast 2 3/4 cups flour -- (1/2 unbleached white, 1/2 whole wheat) 3 tablespoons quick cooking oatmeal 1 tsp salt 2 tablespoons sesame tahini 8 oz Rice Dream -- almond flavour 1/4 cup warm water 4 tablespoons sugar (The layering is for this kind of bread machine of course...) Place yeast in the bottom of the baking container. Mix flours oatmeal and salt and pour over yeast. Add the tahini and the sugar. Heat the Rice Dream in the microwave or on the stove until warm. Add the water and pour into the baking container on top of the other ingredients. I set my machine for white bread and light crust. >From: bfreeman@iuvax.cs.indiana.edu (Elisabeth Freeman) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Wheat Bread Recipe By :"The Complete Book of Bread Machine Baking" Serving Size : 10 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 Lb Loaf: -- (1 1/2 Lb Loaf): 3/4 Cup Water -- (1 1/8 Cups) 1 Tsp Salt -- (2 Tsp) 2 Tsp Canola Oil -- (1 Tbl) 2 Tsp Honey -- (1 Tbl) 3/4 Cup Flour -- Unbleached,(1 Cup) 3/4 Cup Whole Wheat Flour -- (1 1/4 Cups) 1 Tbl Wheat Germ -- (1 1/2 Tbl) 1/3 Cup Oats -- (1/2 Cup) 1 Tbl Whey -- Powdered,(1 1/2 Tbl) 1 1/2 Tsp Active Dry Yeast -- (2 tsp) "The Complete Book of Bread Machine Baking", edited by Lara Pizzorno Another good one...chewier with a slightly different flavor. >From: "Therese Klodnicki" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old World Rye Bread Recipe By :Continental Mills/Krusteaz, Seattle WA 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 -------- ------------ -------------------------------- 2 1/2 cups bread flour 1 cup warm water 2 tablespoons warm water 1/3 cup molasses 1 1/2 tablespoons vegetable oil 1 tsp salt 1 cup rye flour -- medium 1 tablespoon unsweetened cocoa -- optional 1 tablespoon caraway seed -- optional 2 teaspoons active dry yeast Place all ingrediants in bread pan, adding yeast last. (Yeast level may need adjusting for various bread machines.) Select "Light Crust" setting and press "Start." After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool for 1 hour. >From: esandova@crazyeddie.win.net (Edward D. Sandoval) - - - - - - - - - - - - - - - - - - - NOTES : I find this to be a great rye recipe! I like a strong flavored rye and use both options to get the full effect. This recipe rises better than some others, but that is probably because the actual rye flour is only one cup. * Exported from MasterCook * Old-Fashioned Graham Flour Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 cups bread flour 2 cups graham flour 1/4 cup nonfat dry milk powder 1 tsp salt 1 Tbl honey 1 Tbl butter 1 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 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive And Thyme Bread Recipe By :Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon active dry yeast 1 1/2 Cups water -- 105-115 degrees 1 1/4 Cups basic bread sponge 3 1/4 Cups all-purpose flour -- unbleached 1/3 Cup all-purpose flour -- for kneading 4 Teaspoons kosher salt 1/2 Cup Olives -- Kalamata, -- Pit & Chop Roughly 4 Teaspoons fresh thyme -- coarsely chopped Can use any fleshy black olive in place of Kalamatas. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge into the water, breaking the sponge up using your hands or a spoon. Add 3 1/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Mix in the olives and thyme until distributed. This dough will be wet and sticky. Turn the dough out onto a lightly floured surface, and knead as much of the 1/3 cup of flour as is required to make a smooth and elastic dough. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. Halve the dough and shape each piece into a ball and place in an oiled bowl and cover with plastic. Allow to rise in a draft-free location for two hours. Turn out each piece of the dough onto a lightly floured work surface and press out any large bubbles. Shape each half into a loose oval. Transfer each of the ovals into a 9x5 loaf pan, with the seam on the bottom. Cover again with plastic and allow to double in bulk, which should take 2 to 2 1/2 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Place the loaf pans on the stones and then immediately pour the boiling water into the baking pan. Bake for 35-40 minutes until the loaves are hollow sounding when removed from the pans and tapped on the bottom. Take the loaves out of the pans and cool on a rack. >From: "steven.h.bergstein" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Bread Recipe By :Joan,"Flour Power" < LIR119@delphi.com> Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 1 cup water 1/4 cup olive brine -- liquid 2 tbs oil 2 tbs sugar 1/2 cup olives -- coarse chopped -- (salad olives) 2 tsp yeast Place ingredients ( 80 to 100 degrees ) in your breadmaker per manufactures instructions. Add more flour ( or liquid ) if needed to achieve a dough ball that is pliable and slightly tacky ( no dough adheres to your finger when touched ) and bake on the white bread cycle. As for the olive bread, I find that 1/4 cup of liquid brine was sufficient. It was plenty tasty. You could add more brine and less water for your experimentations.Coarse chop olives or they may be to finely incorporated into the bread. These breads were wonderful for last weekends family barbecue and devoured. I've made these breads plenty of times and you should have a beautiful tall moist loaf. You can email me if you have questions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Country Bread Recipe By :The Bread Machine Book, Melissa Clark Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb loaf: -- 1-1/2# size: 1 Cup WATER -- (1-1/3 C.) 2 Tablespoons Lard -- (3 T.) or OLIVE OIL 2 Teaspoons SUGAR -- (1 T.) 1 Teaspoon SALT -- (1-1/2 tsp.) 1 Tablespoon dried ROSEMARY -- (1-1/2 T) or 3 Tablespoons fresh rosemary -- (1/4 cup) 1 1/2 Cups Whole-wheat FLOUR -- (2 C.) 1 1/2 Cups Bread FLOUR -- (2 C.) 1 1/2 Teaspoons YEAST -- (2-1/2 tsp.) 2/3 Cup Olives -- Pitted, (3/4 C) Moroccan or other goo-quality black olives Bake accord. to Manuf. Instruct. Add OLIVES five minutes before the final kneading is finished. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Mint Quick Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups black olives -- cured 2 1/2 cups flour 2 tablespoons baking powder -- ( yes ) 2 tablespoons sugar 1 tsp salt 1/2 cup fresh mint -- chopped 2 eggs 1/3 cup olive oil 1/2 cup grated onion 2/3 cup milk Crush olives and discard pits, then drain and chop. Mix all dry ingredients together and stir in olives. Mix liquids together with onion. Add wet to dry ingredients, stirring only to blend well. Transfer to an oiled loaf pan and bake in mid oven rack 350 for 1 hour or tested done. Remove from pan to finish cooling. Let cool completely before cutting. this goes nice with tabolah salads, humus and such menu items. >From: LIR119@delphi.com Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Oil Garlic Bread Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----2-CUP CAPACITY - 12 SERVINGS----- 1 1/2 Teaspoons Active dry yeast 2 Cups Bread flour 1 Teaspoon Salt 2 Teaspoons sugar 1/2 Cup water 2 Tablespoons water 3 Tablespoons Olive Oil -- (See Note), Garlic -----3-CUP CAPACITY - 16 SERVINGS----- 2 1/4 Teaspoons Active dry yeast 3 Cups Bread flour 1 1/2 Teaspoons Salt 1 Tablespoon sugar 1 Cup Water 1/4 Cup Olive Oil -- Garlic, (See Note) NOTE: Ingredients for -- garlic olive oil 1/3 Cup Garlic Cloves -- Slightly Crush, Peel 1 Cup Extra-virgin olive oil SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor . In ancient Greek mythology Zeus uses the olive branch as a symbol of live. This association could not be more appropriate, since olive oil is a natural product of the earth with many nutritive properties. This fragrant breadd, made from garlic-infused olive oil, is delicious when lightly toasted, covered with sun-ripened tomatoes and basil and drizzled with extra-virgin olive oil . My recipe for galic olive oil follows but, if you don;t have the time, it is available at certain supermarkets or specialty food stores. If making the garlic olive at home, do so so the day before you plan to make this bread, since the garlic should steep in the oil for at least 6 hours before using. All ingredients must be at toom temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on the basic/standard bread making setting. Select medium or normal baking cycle. The programmable timer can be used, if desired. NOTE: To make the garlic olive oil, heat the extra-virgin olive oil in a small, heavy bottomed saucepan over medium heat. When the oil begins to smoke, remove from heat immediately and let cool for 10 minutes. Add the prepared garlic cloves. Let st4eep for at least six hours at room temperature. Remove garlic cloves from oil and discard. Store any unused garlic oil in the refrigerator for up to seven days. NUTRITION INFORMATION per 1/2-inch slice: 109 calories, 2.26 f protein, 16.6 g carbohydrates, 0.66 g dietary fiber, 3.58 g fat, 0 mg cholesterol, 179 mg sodium, 28.7 mg potassium. Calories from protein: 8%; from carbohydrates: 62%; from fat: 30%. Yield: 1 loaf Posted on NVN #128134 by Utaylor on 05/06/94, MM format - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ollebrod--Danish Beer 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 -------- ------------ -------------------------------- -- Medium Loaf: 1/2 teaspoon active dry yeast 1 3/4 cups bread flour 1/2 cup rye flour 1/2 teaspoon salt 2 tablespoons molasses 1/2 cup water 1/4 cup beer Load ingredients according to manufacturer's directions. Bake on normal bread cycle. Small Loaf: active dry yeast 3/4 teaspoon bread flour 2 2/3 cups rye flour 3/4 cup salt 3/4 teaspoon molasses 3 TBS water 3/4 cup beer 1/3 cup >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : This, per request, is a Beer Bread for the bread machine. It's very chewy and should be sliced thin to go with ham or strong cheese. It's the type used for smorgesbord sandwiches, i.e. dollops of horseradish, sour cream and good strong pickles, thin sliced roast beef. I should think it would be good with soup or stew as well. * Exported from MasterCook * Onion Bread Recipe By :Adapted from Electric Bread 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 1/8 cups water 3 1/4 cups bread flour 2 tablespoons dry milk 2 teaspoons sugar -- or brown sugar 1 1/2 teaspoons salt 2 tablespoons margarine 1/2 cup dried onions 1/2 teaspoon onion powder 1 teaspoon pepper 1 teaspoon sesame seeds 3 teaspoons yeast Put ingredients in the machine in the order recommended by the manufacturer. Bake on basic or French cycle. >From: rfurniss@sisna.com (Reid J. Furniss) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Marmalade Recipe By :Julee Rosso's Great Good Food Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp vegetable broth -- or any flavor broth 12 C Yellow Onions -- Thinly Sliced 1/4 C balsamic vinegar In a large saucepan over medium-high heat, warm the broth. Add the onion, cover, and cook until translucent and very soft, about 45 minutes. Uncover, lower the heat, and simmer for 1 hour, stirring periodically. Add the vinegar and cook until the onion is caramelized, about 1 hour longer. Use immediately, or store in a glass or plastic container in the refrigerator for up to 10 days. Makes 2 cups. Use as a pizza topping. Per 2 T. serving: 41 calories, .2 g fat, 3.4%CFF. Sorry for the name of the person who send it. She commented she had used it for pizza, and included the pizza recipe, I did not save that. Well, today I made 1/2 of my normal whole wheat bread recipe, and while it was rising, I started a sort of above recipe. I put apple juice in a pan, and then added 16 normal sliced onions. I did not know what yellow onions were. After a while, long while, when they became transparent I added some lemon juice, then I let them cook and cook for over an hour. I did not know what it meant that they would caramelize, (help accepted here) so when there was no more liquid I put them over my dough, which I had stretched out and had left about 1/2 hour to rise again, already stretched. Then I put half of the onions on the dough and put it for 20 mins in a very hot oven, then 10 mins in the broiler (that thing at the bottom of the oven that makes things nice and if not careful burns them!) The result was delicious. I will make the other half of onions in a pizza next week. We had that with a cucumber salad, it was great. >From fatfree Jenka ********************************* Jenka Guevara American School Foundation Mexico City jguevara@spin.com.mx - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Rye 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 Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup water 1/3 cup onion -- chopped 2 teaspoons vegetable oil 2 teaspoons honey 1/2 teaspoon salt 3/4 cup rye flour 1 1/4 cups bread flour 1 teaspoon yeast --medium-- 3/4 cup water 1/2 cup onion -- chopped 1 tablespoon vegetable oil 1 tablespoon honey 3/4 teaspoon salt 1 cup rye flour 2 cups bread flour 1 1/2 teaspoons yeast From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This variation on onion bread is terrific- you'll make it more than once. * Exported from MasterCook * Onion Sourdough Starter Recipe By :(Debra Widera) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Starter Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup warm water -- (100F) 1/3 Cup flour 1/2 Teaspoon yeast -- granulated Pinch sugar 1 Whole onion Get a good, fresh onion (I have used white, yellow, red, and those cute little pearl onions). Peel it & cut it into a manageable-sized piece. In a jar, mix about 1/3 c. warm water (about 100 deg.), 1/3 c. flour, 1/2 tsp. granulated yeast (to get it going), a *pinch* of sugar (just a bit--you want to let all that sugar in the onion do the majority of the work!). Mix this all this stuff up til it's good & smooth. Take a piece of cheese cloth, wet it with lukewarm water and wrap the onion piece in it; tie with a string & put it in the flour mixture. Just take care of this like any starter (stirring every day, etc.). At the end of 1-2 weeks (depending on how it's coming along), discard the onion. This makes great sourdough onion dill bread! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Bread Recipe By :Loafin' It by DAK Serving Size : 1 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 Pkg yeast 3 Cups bread flour 1/4 Cup sugar 1 Tsp salt 1 Tbsp butter 1 egg 2 Tbsp orange rind -- grated 1 Cup orange juice 1/4 Cup warm water 1 Tsp orange extract -- (not in original) (adapted from various recipes) I suspect the real trick to getting a strong orange flavor is the orange extract. Use the sweet bread setting if you have one; I had a lot of trouble with burnt-tasting crusts with this recipe. In the Welbilt model, I sometimes got gooey centers (although 90% of the loaf was excellent.) I can't wait to try it in my new Zojirushi. :-) >From: Patti Beadles - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Bread #2 Recipe By :DAK Serving Size : 10 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 -------- ------------ -------------------------------- 1/4 cup water -- 110 degrees 1 cup orange juice -- room temp (80 degrees) 2 tablespoons orange rind -- grated -- (subbed orange oil) 1 Egg -- room temperature -- place in a cup of hot water 1 tablespoon margarine -- Fleischman's FF 1/4 cup sugar 1 teaspoon salt 3 cups bread flour 2 tablespoons vital wheat gluten 2 1/4 teaspoons active dry yeast --special instant yeast, King Arthur Flour Place in the machine in the order listed. Select white bread & press start. For those who need to know - 6.1% cff, I tried the following recipe Sunday, subbing 1/4t pressed orange oil for the grated rind. The bread rose up against the glass and probably would have kept going. Tastes excellent! Next time I will probably back the gluten down to 1 Tablespoon. > From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cinnamon Bread Recipe By :The Bread Machine Cookbook I, Donna German Serving Size : 30 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 -------- ------------ -------------------------------- 2/3 cup orange juice 1 1/4 tablespoons unsalted butter 1 1/4 teaspoons cinnamon 2/3 teaspoon orange peel -- grated 1/2 teaspoon salt 1 1/4 teaspoons sugar 2 cups bread flour 1 1/2 teaspoons yeast >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cinnamon Oatmeal 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 Fruit and Spice 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) 1 2/3 C Bread Flour -- (1 C + 2 T) 3/4 C Whole-Wheat Flour -- (1/2 C) 3/4 C Rolled Oats -- (1/2 C) 3 Tbsp Wheat Germ -- (2 T) 3 Tbsp Nonfat Dry Milk Powder -- (2 T) 1 1/2 Tsp Ground Cinnamon -- (1 T) 1 1/2 Tbsp Orange Zest -- Grated, (1 T) 3 Tbsp Vegetable Oil -- *Note, (2 T) 3 Tbsp Honey -- (2 T) 3/4 Tsp Salt -- (1/2 T) 1 1/3 C Water -- (3/4 C + 2 T) This moist, flavorful whole grain bread travels well. For breakfast, serve with fruit and yogurt or alongside scrambled eggs. *NOTE: I omitted the oil completed. 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. Quite good. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cinnamon Raisin Bread Recipe By :Bread Machine Cookbook, Donna Rathmell German Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: -- (med loaf:) 1 C Orange Juice -- to 1 1/8 C, (2/3 C) 2 Tbsp Butter Or Margarine -- (1 1/4 T) 2 Tsp Cinnamon -- (1 1/4 t) 1 Tsp Orange Peel -- greated, (2/3 t) 3/4 Tsp Salt -- (1/2 t) 2 Tsp Sugar -- (1 1/4 ts) 3 C Bread Flour -- (2 C) 2 1/2 tsp Active Dry Yeast -- (1 1/2 t) 1/2 C Raisins -- (1/2 C) Small Loaf: 1/2 C orange juice, 1 T butter or margarine, 1 t cinnamon, 1/2 t grated orange peel, 1/3 t salt, 1 t sugar, 1 1/2 C bread flour, 1 t active dry yeast, 1/4 C raisins I microwave the OJ and margarine for 1 minute, to warm it. * We have the Hitachi machine that makes a loaf of a little less than 1-1/2 pounds. It handles 3 cups of flour very well, but seems to have a harder time forming a dough ball with greater amounts of flour. One thing that I noticed with the recipes in this cookbook is that frequently the "Large" recipe calls for a total of more than 3 cups of flour/oatmeal/wheat germ. The Hitachi has difficulty in dealing with this. (If I am around when I start the bread, I can help it get started; however, most often I bake bread on the timer, so that it is ready for breakfast.) The "Medium" recipe, however, often produces a short loaf that lasts for about 10 minutes around here. What I have found is that a larger loaf is produced by using the proportions of liquid to flour that the Hitachi cookbook suggests: use 1-1/8 cup of liquid to 3 cups of flour for a loaf that rises to the top of the baking pan. ** I have also found that there is absolutely no difference in volume of the bread or how well it rises if I use 1-1/2 teaspoons of yeast rather than 2-1/2 teaspoons. The most critical element to producing a good loaf seems to relate to the temperature of the ingredients. If you keep your yeast in the refrig, allow it to warm up for about 1/2 hour before making the bread. >From: Judith Sherman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cranberry Bagels Recipe By : Best Bagels are Made at Home, D. Meilach (Angela Fox) Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Machine Bread-Bakers Mailing List Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup water 1/2 Cup orange juice 1 1/2 Tablespoons grated orange peel 1 Tablespoon brown sugar -- or molasses 3/4 Teaspoon salt 2 3/4 Cups bread flour -- (see my note for how well I measure flour) 1 1/2 Teaspoons active dry yeast (don't follow this recipe without water in hand) This recipe has a total of 3/4 c. liquid as written. I have a Breadman Plus machine. After 11 minutes of kneading, the dough was so stiff the machine almost quit working and sounded very overworked (never had this problem with any recipe before). I added 1 T water, which was not enough and continued until I had added 3 T additional water total. The dough was still very stiff, but as this was my first experience with bagels I did not add anymore water. The resulting dough was so dry that it was almost separating in layers as I was trying to form bagels. Another thing was that Meilach suggests a second 20 minute rise after the bagels are formed. This produced a very airy light non-bagel like bagel when I applied it to the cinnamon raisin bagels below. [Angela] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Pecan Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fruit and Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter 1 cup sugar 1 egg 2 cups all-purpose flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup orange juice 1 cup chopped pitted dates 1/2 cup chopped pecans Cream butter and sugar; beat in egg. Combine flour, baking powder, salt and soda. Add dry ingredients to creamed mixture alternately with orange juice. Blend until smooth. Add dates and nuts. Pour batter into a greased/floured 2 pound coffee can. Place on a trivet in the crockery pot. I used a canning jar lid. Cover can with 4 to 5 paper towels. Place crock pot lid on resting against a couple of toothpicks or a prop on one side so the steam can escape. Cook on high setting 300F, and allow 3 1/2 hours for a 3.5 quart crock pot or 4 hours for the larger 4 1/2 quart crock pot, till the toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes. Remove from can and cool. Seems to me I just sprayed the can with pam. >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : Here is an old crock pot recipe I came across. Another nice little recipe for bread buffs in general. When I made this recipe, I omitted the dates and used chopped orange zest. * Exported from MasterCook * Orange Raisin Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Abm-100: -- (ABM-300/350) 1 Pkg yeast -- (1 1/2 tsp) 3 1/2 Cups bread flour -- (2 1/3 cups) 1 1/2 Tsp salt -- (1 1/4 tsp) 1 1/2 Tsp orange rind -- grate,(1 t) 1 Pinch mace -- or nutmeg,(pinch) 3/4 Cup water -- 80 deg,(1/2 c) 1/2 Cup milk -- 80 deg,(1/3 c) 2 tablespoons butter -- room tem,(4 tsp) 1 egg -- room temp,(1) SETTING: Sweet Bread, MEDIUM 10 o'clock Serve this delicious orange-flavored golden raisin bread for a holiday breakfast or brunch. Good toasted - simply omit the glaze. Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add raisins and pecans: 1/3 cups of each for the ABM-100; 1/4 cup of each for the ABM-300/350. Glaze: Combine 1/4 cup powdered sugar, 2 tsp orange juice and 1/2 tsp grated orange rind. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oregano Herb Bread Recipe By :Bread Machine Cookbook V, Donna German Serving Size : 32 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 1/2 cups water 3 tablespoons canola oil 1/2 teaspoon sugar 3/4 teaspoon salt 1 1/2 teaspoons dried parsley 1 tablespoon dried oregano 3 cups bread flour 1/4 cup dry milk 2 teaspoons yeast White, medium. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - NOTES : If using fresh herbs, triple the amounts. Leftover make excellent croutons. * Exported from MasterCook * Oven-Baked Dinner Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Fatfree Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg yeast 3 1/4 Cups Flour -- French white 1 T gluten 1 T sugar 2 T salt 1 1/4 C warm water set machine (Welbilt R2D2 model) on french bread, manual form dough into 6 or so blobs bake at 375 deg F with either a pan of water in the oven or a bit of water splashed on top of the blobs. >From: Sean Cleary - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ovo-Lacto: Golden Sesame Loaves - Bread Machine Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water 2 tablespoons butter 1/4 Cup honey 1 egg 2 Cups bread flour 1 tablespoon instant dry milk 1/2 Cup Sesame Seeds -- toasted 1 1/2 teaspoons salt 2 tablespoons sugar 1 1/2 teaspoons active dry yeast Put liquid ingredients into bread maker. Come back in 4.3 hours and take it out. [adapted from a recipe on the back of a Pillsbury Flour package] [originally by Andrew Mossberg...modified for Home bakery machine] >From: rkw@love1.ftl.fl.us (R.K. Wright MD) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain Au Chocolate Recipe By :popcorn@grex.ann-arbor.mi.us (Valerie Mates) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Challah recipe 12 ounces chocolate chips In an attempt to make something that tasted at least vaguely like Pain au Chocolate (for the non-speakers of French out there, that's French for "Bread with Chocolate", not "Painful Chocolate"; it's very yummy stuff), i made the recipe for challah in the Donna German breadmaker book (volume 1) and, at the add-raisins-now beep i added a 12 ounce bag of chocolate chips. It came out tasting vaguely like Pain au Chocolate, and absolutely delicious! It was even better on the second day, once the chips had had a chance to re-solidify. This is an experiment definitely worth trying! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain Au Citron (Lemon Bread) Recipe By :Rustic European Breads From Your Bread Machine Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Dough Cycle Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast 1 1/2 C Rye Flour -- medium 1 1/4 C Bread Flour 2 Tsp Gluten Flour, 100% 1 Lemon Zest -- grated zest -1 lemon 1 Tsp Salt 1 C Water -- PLUS 3 Tbsp Water Book by Linda West Eckhardt and Diana Collingwood Butts Dough Setting Makes two 6 x 4" oval loaves The addition of lemon zest to a rye and wheat bread yields a citrus-scented bread you'll love with seafood and pates. Shape the breads like big lemons. The crust will be golden brown, and the crumb dense and aromatic. The bread keeps at least 3 days wrapped in nothing but a paper bag. Place all ingredients in the bread machine pan and process on the dough setting, then remove to a lightly floured surface and punch down. Knead a moment or two, then divide the dough into two pieces. Shape each piece into a football (or lemon) shape - a short, thick oval with pointed ends. Place on parchment paper sprinkled with cornmeal and set on a baking sheet. Cover with plastic wrap and let the dough rise in a warm, draft-free place until almost doubled in bulk, no more than 1 hr. Make 3 quick, slashes in the top of each risen loaf. While the dough is rising, preheat the oven to 450 deg F. Bake until golden brown and done through, about 30 min. Remove to a rack and cool thoroughly before slicing. This is quite tasty. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain De Champagne Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 Cup Champagne -- Brut 2 Tsp yeast 1 Cup White Flour -- Unbleached Remainder: 1 1/2 Tsp yeast 1 Tsp salt 4 Tbs. nonfat dry milk 2 1/4 Cups White Flour -- Unbleached 2 Tbs. butter 1 Egg -- Extra Large Above sponge Prepare the sponge the night before using brut champagne ( dry , not sweet ). Pour champagne into a bowl, sprinkle on yeast and stir to dissolve. Add flour and mix well. Cover with plastic wrap and set in a warm place for 12 hours. To complete the bread: Place all the room temp ingredients into the breadmaker following your breadmakers instructions and use the white bread mode and press start.Authors note: this is a very interesting and elegant white bread. You must use brut champagne as to sweet champagne will kill the yeast. For Betty who asked me if I used a sponge for the bread machine. No, I haven't tried a sponge for a bread machine. I have seen recipes for it mentioned in several bread machine cookbooks.The sponge is like a batter and I assume it would rest in the bread machine an alloted amount of time before the remaining bread ingredients are re mixed with it. Hope this answers your question. See specific recipe below! In using the sponge method, primarily most all the yeast and about 60% of the flour and liquid are added to form a thick batter which is allowed to ferment.then the remainder of the flour,salt, sugar, shortening,etc are mixed and added in to form the dough. The yeast has a head start to develop and the salt and shortening etc wont hinder its growth as it may do in the straight dough method. Here is a bread machine sponge from: Bread Machine Baking, Perfect Every Time by Brody and Apter. I have not tried this. Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pane Di Como Antico (Como Bread Of The Past) Recipe By : 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 -------- ------------ -------------------------------- 3/4 C Biga -- (180 G) 1 1/2 C Water -- At Room Temperature 1/2 C Whole Wheat Flour -- (65 Grams) 3 C All-Purpose Flour -- To 3 3/4 C, -- Unbleached, (435 G) 2 teaspoons Salt -- (10 G) Cornmeal Yield: 2 loaves By Hand: ======= Cut the starter into small pieces in a large mixing bowl. Add all but 1 to 2 Tb. of the water and mix until the starter is in fime shreads and the liquid is chalky white. Stir in the whole wheat flour and most of the all-purpose flour, 1 cup at a time. When the dough is a fairly rough and shaggy mass, stir in the salt dissolved in the remaining water. Knead on a floured surface, sprinkling with up to 1/2 cup additional flour and using the dough scraper to scrape up the fine film of dough that will accumulate on the sork surface, as well as to turn and lift the dough. After about 5 minutes of kneading, slam the dough down hard several times to help develop the gluten. Continue kneading until the dough is smooth, a total of 8 to 12 minutes. The dough should still be soft, moist and sticky. By Mixer: ======== Mix the starter and all but 1 to 2 Tbsp. of the water with the paddle in a large mixer bowl. Mix in the flours and then the salt dissolved in the remaining water. Change to the dough hook and knead at medium speed until soft, moist, and sticky but obviously elastic, about 4 minutes. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until smooth but still soft. By Food Processor: ================= Refrigerate the starter until cold. Process the starter and 1 1/2 cups cold water with the steel blade and remove to another bowl. Change to the dough blade and process the flours and salt with 2 or 3 pulses to sift. With the machine running, pour the starter mixture through the fed tube as quickly as the flour can absorb it. Process 30 to 45 seconds longer to knead. The dough will be moist and sticky. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until the dough is smooth but still soft. First Rise: ========== Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours. The dough is ready when it has numberous bubbles and blisters under the skin. Shaping and Second Rise: ======================= Divide the dough in half on a lightly floured surface without kneading it. Shape into 2 round loaves. Let them relax under a cloth for 20 minutes. Line baking sheets or peels with parchment paper and flour the paper generously. Roll each ball into a fat cylinder and place seam side down on the paper. Dimple the loaves all over with your fingertips or knuckles, as for focaccia, to keep the dough from springing up. The dough should feel delicate but extreme.ly springy. Cover the loaves and let rise until doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hours. Baking: ====== Thirty minutes before baking, heat the oven with a baking stone in it to 425 degrees F. Sprinkle the baking stone with cornmeal. Carry the peel or baking sheet to the oven and very gently invert the dough onto the stone. Gently remove the parchment paper, peeling off very slowly. Immediately reduce the heat to 400 degrees F. and bake until golden, 35 to 40 minutes. Cool on wire racks. This dough can be made ahead and placed in the refrigerator for the second rise; the flavor is better with the long cool development of the yeast. Serve this with stews and meats with rich sauces, with green salads, fresh cheeses, sliced salami, and smoked meats. From the book - The Italian Baker by Carol Field Typos courtesy of Sandy Gamble >Sandy Gamble - - - - - - - - - - - - - - - - - - -