* Exported from MasterCook * Pane Pugliese - Hand Made Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Teaspoons dry yeast -- or 1/2 small cake -- Fresh,(9 G) 1/4 Cup warm water 3 Cups water -- room temp 3/4 Cup Biga -- *(200 grams) 7 1/2 Cups all-purpose flour -- Unbleached,(1000 G) 1 Tablespoon salt -- Plus,(20 G) 1 Tsp Salt * Biga: starter made from 1/4 tsp dry yeast, 1/4 c warm water, 3/4 cup room temp water, and 2 1/2 cups flour. Let this rise 6-24 hrs at cool room temp, and store in the refrigerator until wanted. Proof the yeast in the warm water. Add 3 c water and the starter, mix till blended. Add flour and salt, mix till dough comes together and pulls off the sides of the bowl. Knead 3-5 minutes in a mixer, longer by hand. Dough will be very soft and elastic. Let rise about 3 hours, shape into 3 round loaves or 2 big flattish ones. If you have baking stones, place loaves on whatever you use to slide them into the oven with, or on your baking sheets on sprinkled corn meal if you don't. Let rise about 1 hour. Preheat oven to 450F, and 5 to 10 minutes before baking flour the loaves' tops and dimple them with your fingers. Bake 50-60 minutes for big loaves, 30-35 minutes for little ones. Tap the loaves to test for doneness (hollow=done) and cool on a rack. I don't know if The Italian Baker is still in print, but it is an excellent book, well worth hunting for. Senza il pane tutto diventa orfano. (This, and some other sayings, came from her introduction.) (2 large or 3 small loaves) >From: Kathleen B Warner - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pane Toscano O Pane Sciocco-Saltless Tuscan Bread 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 -------- ------------ -------------------------------- STARTER: 1/4 Teaspoon active dry yeast 2/3 Cup warm water 1 1/3 Cups All-Purpose Flour -- Unbleached DOUGH: 1 1/4 Teaspoons active dry yeast 1/3 Cup warm water 1 Cup water -- room temperature 3 3/4 Cups All-Purpose Flour -- Unbleached 1 Pinch Salt -- Optional Cornmeal From _The Italian Baker_ by Carol Field Some cookbook authors insist a bread made without salt could only be flat and insipid, but the Tuscans have been making this saltless bread for many centuries. . . The big flat rounds scored in tac-tac-toe patterns or the smaller crusty ovals of bread are sometimes rough and somewhat coarse, sometimes more compact inside, but they are always mellow and bland. One explanation of the saltless bread is that the Tuscans, well known for being tightfisted, couldn't bear to pay the government salt tax and chose instead to make bread without it. Perhaps, but gastronomes point out that the Tuscan bread is perfectly suited to their cuisine, which is full of strong flavors. . . Makes 1 large _ruota_ or wheel, or 2 oval loaves. STARTER: Stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Add the flour and stir with about 100 strokes of a wooden spoon, or stir with the paddle of an electric mixer for about 1 minute. Cover with plastic wrap and let rise until tripled, 6 hours to overnight. DOUGH: BY HAND: Stir the yeast into the warm water in a large bowl; let stand until creamy, about 10 minutes. Add the starter and 1 cup water and mix well, squeezing the starter between your fingers to break it up. Beat in the flour, 1 cup at a time, and continue beating until the dough is thoroughly mixed, about 4 to 5 minutes. Stir in the salt, if desired, in the last minutes. Turn out onto a well-floured surface and knead, using a dough scraper to begin with, until elastic, resilient, and some- what velvety, 8 to 10 minutes. BY MIXER: Stir the yeast into the warm water in a small bowl; let stand until creamy, 10 minutes. Add the dissolved yeast and 1 cup water to the starter in a large mixer bowl and mix with the paddle. Beat in the flour and continue beating until thoroughly mixed, 1 to 2 minutes. Add the salt, if desired, and beat 1 more minute. Change to the dough hook and knead until the dough is elastic, resilient, and somewhat velvety, about 4 minutes. Finish kneading by hand on a floured surface. BY PROCESSOR: If the capacity of your food processor is 7 cups or less, process this dough in 2 batches. Refrigerate the starter until cold. Stir the yeast into the warm water; let stand until creamy, about 10 minutes. Process the dissolved yeast, cold starter, and 1 cup cold water with the steel blade to the consistency of lumpy pancake batter. Pour the mixture into another container and change to the dough blade without cleaning the bowl. Add the flour and salt, if desired, to the bowl and process with 2 or 3 pulses to sift. With the machine running, pour the starter mixture through the feed tube as quickly as the flour can absorb it and process until the dough gathers into a ball. Process 20 seconds longer to knead. Don't worry if the dough never truly forms a ball, but it should hold its shape and not ooze. Finish kneading by hand on a lightly floured surface until elastic, resilient, and somewhat velvety. First Rise. Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour. Shaping and Second Rise. Turn the dough out onto a floured surface and lightly dust the top with flour. The dough will be very moist and soft, but don't punch it down. Flatten it with your hands and shape into a large flat round loaf, or cut it in half and shape each half into an oval. Place on a well-floured baking sheet or peel and gently turn the loaf over to collect some of the flour onto its surface. Turn it again, smooth side up, cover with a towel, and let rise until doubled, 45 minutes to 1-1/4 hours. Baking: Thirty minutes before baking, heat the oven with a baking stone in it to 450 degrees F. If you have shaped the dough into a single large wheel, score a tic-tac-toe pattern on top with a razor or sharp bread knife. Just before baking, sprinkle the stone with cornmeal and slide the loaf into it. Bake 15 minutes. Reduce the heat to 400 degrees F., and bake 20 minutes for the smaller ovals and 25 to 30 minutes for the large _ruota._ Cool on a rack. >From: Don Jorgensen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone Recipe By :Welbilt, The Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Yeast -- (7G) 2 C Bread Flour -- Plus 1 Tbsp Bread Flour -- (308G) 3/4 Tsp Salt -- (3.5G) 3 Tbsp Powdered Milk -- (24G) 5 Tbsp Sugar -- (45G) 3/4 C Water -- Plus 2 Tbsp Water -- (167g) 5 Tbsp butter 1 Medium egg 3/4 Tsp vanilla extract 1/2 C raisins -- soak in warm water 3 Tbsp orange peel -- candied, in pieces after 2 hrs, beeper sounds; add the raisins bread ready 2 hr 45 min later Welbilt 'The Bread Machine' Sweet bread cycle >From: John Whitmore - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Bread Recipe By :Cooking Light, Sept 1996, pg 76 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast -- Or 1 Package 1/2 Tsp Sugar 1 C Warm Water -- (105 - 115 Deg F) 1 3/4 C Bread Flour 1 C Semolina Flour 1/2 C Shredded Parmesan Cheese -- *Note 1 Tsp Salt 1 Tsp Olive Oil -- **Note 1 Tbsp Semolina Flour If you can't find semolina flour increase the bread flour to 2 1/4 C and add 1/2 C cornmeal. *NOTE: Original recipe used 3/4 C finely shredded Parmesan cheese...I used 1/2 C. **NOTE: Original recipe used 2 tsp olive oil ... I used 1 tsp. Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in a food processor; for food processor pulse 3 times or until blended...(for mixer I just briefly mixed it till blended). With processor (or mixer) on slowly add yeast mixture and oil through food chute; process until dough forms a ball. Process 40 additional seconds....(for mixer I just mixed it with the dough hook for another couple of minutes). Turn the dough out onto a lightly floured surface, and knead 3 to 4 times. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Preheat oven to 425 deg F. Lightly spray loaves with water. Bake at 425 deg F for 20 minutes or until loaves sound hollow when tapped, misting loaves every 7 minutes during baking time. Remove loaves from pan; let cool on a wire rack. Note: Misting the bread with water gives the crust a chewy texture. Simply fill a clean spray bottle with water and spritz bread frequently during baking. Using a Kitchen Aid instead of a food processor: Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Place bread flour, 1 C semolina flour, cheese, and salt in the mixing bowl with the bread hook and mix until blended. With the mixer on slow add yeast mixture and oil through food chute; process until dough forms a ball, another couple of minutes. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg F), free from drafts, 1 hr 15 minutes or until doubled in bulk. Punch dough down, divide into 2 equal portions. Shape each portion into a 6 inch round loaf. Place loaves on a large baking sheet coated with cooking spray and sprinkled with 1 T semolina flour. Make 2 (1/8 inch deep) diagonal cuts across the top of each loaf. Cover and let rise 30 minutes or until doubled in bulk. Continue as above for food processor method. Yield: 2 loaves, 8 servings per loaf. This was **very** good!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 109.1 Fat 1.4g Carbs 19.4g Fiber 1g Protein 4.4g Sodium 177mg CFF 11.4% * Exported from MasterCook * Parmesan Thin Crust Pizza Dough Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon active yeast 2 Cups bread flour 1/4 Teaspoon salt 1/2 Cup parmesan cheese -- freshly grated 1 Tablespoon olive oil 2/3 Cup water -- lukewarm Put ingredients in the bread machine according to the instructions of your machine. Use the dough cycle. Pizza dough may be refrigerated, in a loosely wrapped plastic bag, for up to one week. Remove dough when needed, roll it out, top with your favorite ingredients and bake. If using pizza pans , the oven should be preheated for at least 30 minutes at 500 degrees F. If using stone the oven should be preheated for 1 hour at 500 dgrees F. to heat the stone porperly. Bake 15 to 20 minutes. Lou&Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan-Basil-Caraway Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup WATER 2 tablespoons HONEY 2 tablespoons OLIVE OIL 1 3/4 cups WHITE FLOUR 1/3 cup SEMOLINA FLOUR 1/3 cup PARMESAN CHEESE 1 tablespoon BASIL 1 teaspoon CARAWAY SEED 1 tablespoon MILK 1 teaspoon SALT 1 1/2 teaspoons BOOST 1 1/2 teaspoons YEAST >From: weede@ncsa.uiuc.edu (Nick Weede) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter And Banana Bread Recipe By : 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 2 1/2 Cups Bread Flour 1/2 Cup Wheat Flour 3 tablespoons Gluten 2 tablespoons Brown Sugar -- Packed 1 tsp Salt 1 LARGE Banana -- Sliced 3/4 Cup Peanut Butter 1 Egg 1 cup warm water Yields 1 Loaf Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". >From: Joel.Ehrlich@salata.com (Joel Ehrlich) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter And Jelly Bread Recipe By :Norman A. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One Pound Loaf 1 1/2 teaspoons active dry yeast 2 1/2 Tablespoons peanut butter 2 tablespoons jelly -- or jam 1 1/2 cups bread flour 1 teaspoon salt 3 1/2 teaspoons sugar 1/4 cup milk -- warmed 2 1/2 ounces water -- warmed Add ingredients according to your machine directions. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : You can vary the bread by adding different types of jelly or jam each time you make it. Happy Holidays Sally Lou&Sally Eisenberg sparky@netgate.net ------------------------------ >From: sljc6@cc.usu.edu (Reid J. Furniss) * Exported from MasterCook * Peanut Butter And Jelly Bread #2 Recipe By :DAK Loafing It, p 15 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 2 tablespoons grape jelly -- or strawberry 2 tablespoons sugar 1/2 cup chunky peanut butter -- (room temperature) 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 >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Bread Recipe By :DAK Loafin' It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3 Cups bread flour 1/4 Cup Brown Sugar, Packed 1/2 Cup chunky peanut butter 1 1/4 Cups Warm Water -- Very Warm put in baking basket and start. From the DAK cookbook >From: tessi!dad.MENTOR.COM!garryt (Garry Thompson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peasant Bread Recipe By :The Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Loaf: 1 1/2 Tsp Dry Yeast 2 C Bread Flour 1 Tsp Salt 1 1/4 Tbsp Sugar 1 C Water The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4 "Allen J. Michielsen" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan And Red Onion 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 3 cups bread flour 1 1/2 tsp sugar 1 1/2 tsp salt 1 cup milk -- warmed 1 tablespoon milk -- warmed 1/4 cup butter 1/2 cup red onion -- chopped 3/4 cup pecans -- or walnuts, chopped 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 * Pepper Spice Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1/2 tsp salt 1/4 cup sugar 1/4 cup nonfat dry milk powder 1/4 cup soft butter 1 egg 2 tablespoons honey 2 tablespoons corn syrup 1/4 cup nuts -- (pecans) 1/2 teaspoon freshly ground black pepper 1 teaspoon anise seed -- whole 1/4 teaspoon cinnamon 1/4 tsp allspice 3/4 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 * Pepperoni Bread, Mary Lou's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 recipe your favorite white bread -- (3 cup flour size) 3 ounces pepperoni sausage -- (40 thin slices) 4 ounces mozzarella cheese -- shredded 4 ounces provolone cheese -- cut in matchsticks 3 tablespoons parmesan cheese -- grated 1 medium green pepper -- sliced, steamed, -- and dried of any moisture egg yolk 1 tablespoon water Divide dough in half. Roll out dough to a rectangle about 11" x 18". Arrange half of pepperoni slices on dough leaving a 2" border on each side. Sprinkle half of cheeses on top of pepperoni. Arrange pepper on top of cheese. Fold up dough into a log, sealing up edges as best as you can. Place on cookie sheet (sprinkled with cormeal if you wish). Mix egg yolk and water, and brush loaf with egg wash. Bake at 350 for 25 minutes. Makes 2 loaves. my notes-I have given approximations only, you can adjust amounts as you desire. I bake these on a jelly roll pan because if you spring a leak in the side of a loaf, which usually happens to me, the pepperoni juices leak out. I usually make one loaf with the green pepper and one with chopped plum tomatoes. I think these taste better cool or even refrigerated. >From: cvogel1@slinky.phys.nd.edu (Christine Vogel Vogt) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepperoni-Pizza Sourdough Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Pizza and Calzones Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound 1 teaspoon active dry yeast 3/4 cup Sourdough starter 1/4 cup milk -- or water 2 tablespoons tomato paste 1 tablespoon cooking oil 2 cups bread flour -- or all-purpose 1/2 cup mozzarella cheese -- shredded 1/3 cup pepperoni sausage -- finely chopped 2 teaspoons sugar 1/2 teaspoon salt 1/2 teaspoon dried oregano -- crushed (double for fresh oregano) 1 1/2 pound: active dry yeast 1 tsp. Sourdough starter 1 1/4 cups milk or water 2 Tbs. tomato paste 3 Tbs. cooking oil 1 Tbs. bread or all purpose flou 3 cups mozzarella cheese, shredded 3/4 cup pepperoni, finely chopped 1/2 cup sugar 1 Tbs. salt 3/4 tsp. dried oregano, crushed 3/4 tsp. (double for fresh) Add ingredients to machine according to manufacturers directions. Crust to medium or lighter. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peppy's Pita Bread Recipe By :Bread Machine Magic, L. Rehberg & L. Conway 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 -------- ------------ -------------------------------- -- 1 1/2 POUND: 1 1/8 Cups water 3 Cups all-purpose flour 1 Teaspoon salt 1 Tablespoon oil 1 1/2 Teaspoons sugar 1 1/2 Teaspoons active dry yeast -- Red Star -- 1 POUND: 3/4 Cup water 2 Cups all-purpose flour 1 Teaspoon salt 2 Teaspoons oil 1 Teaspoon sugar 1 1/2 Teaspoons active dry yeast -- Red Star Place all ingredients in bread pan. Select dough setting. Press start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured countertop or cutting board. Gently roll and stretch dough into a 12 inch rope. FOR 1 1/2 POUND-With a sharp knife, divide dough into 8 pieces FOR 1 POUND DOUGH-With a sharp knife, divide dough into 6 pieces Roll each piece into a smooth ball. With a rolling pin, roll each ball into a 6 or inch circle. Set aside on a lightly floured countertop; Cover with a towel. Let pitas rise about 30 minutes until slightly puffy. Position oven rack in middle of oven;preheat to 500 degrees. Place 2 to 3 pitas on a wire cake rack. Place cake rack directly on oven rack; bake pitas 4 to 5 minutes until puffed and tops begin to brown Remove from oven and immediately place pitas in a sealed brown Paper bag or cover them with a damp towel until soft. Once the pitas are softened, either cut in half or split open the top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months. 1 1/2 POUND YIELDS 8 PITAS 1 POUND YIELDS 6 PITAS HINTS: Don't give up the first time if not perfect. Here are tips: 1. The pitas puff up during baking, so avoid using too much flour while rolling them out. Keep unrolled balls covered to avoid them drying out. 2. Those that don't puff up perfectly during baking were probably torn or creased in handling, so handle with care while rolling and transferring from counter to cake rack. 3. Avoid overbaking, they will turn crisp and brittle. Bread Machine Magic by Linda Rehberg and Lois Conway St. Martin's Press. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Perfect Loaves Every Time Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** For Perfect Loaves Every Time * USE GOOD QUALITY HARD WHEAT FLOUR THAT HAS AT LEAST 12 GRAMS OF PROTEIN PER CUP. (I like King Arthur) * USE FRESH, QUICK DISSOLVING ACTIVE YEAST SUCH AS RED STAR. * OPEN THE MACHINE AND CHECK THE DOUGH DURING THE FIRST 5 - 10 MINUTES OF THE FIRST KNEADING CYCLE !!! Even if your manual says not to do it. Flour acts as a sponge absorbing moisture on wet days and becoming dehydrated during dry weather. You'll have to adjust for fluctuating humidity and barometric pressure by adding small amounts of flour or liquid to the dough. So, you've never made bread before. How do you know how much to add? If the dough looks sticky and wet, is sticking to the bottom and sides of the pan, then sprinkle in flour, a tablespoon at a time (you may need up to an extra 1/2 cup) while the machine is kneading, until you have a smooth, firm ball of dough. If the mixture is dry and corrugated looking or the dough won't hold together then sprinkle in additional liquid, a little at a time, until the dough is smooth and pliable and forms a cohesive ball. If you've wandered away from your machine only to return to find a wet messy glob or a dry desert thumping around in the machine, press STOP (you can do this at any time - except if the machine has gone into the bake cycle), add a small amount of flour or liquid and press START. Stick around and make additional adjustments, if necessary, until the dough looks right. You've never baked before - how can you tell if the dough looks right? Go to the stop. Buy frozen dough, let it defrost according to the package directions. Place it on a lightly floured surface and play with it until you are familiar with the consistency. This is what you're aiming for in the bread machine. I have found that when you are either making dough, or placing the ingredients in the machine to make bread at that time, you can add either the liquids first or the dry ingredients first. The major exception to this is the old DAK (no longer made) where the yeast must be placed in the bread pan first in a position farthest away from the kneading blade. When programming ahead make sure to place any dried fruits away from contact with wet ingredients as they will absorb those liquids and throw off the recipe. EXTRAS Extra kneads and extra rise times all contribute to the depth of flavor, character of the crumb and general personality of a loaf of bread. One of the reasons I dislike rapid rise yeast and rapid cycles on the bread machines is that the dough really requires the entire life span of the yeast to become the amazing miracle that is bread. If you are partial to whole grain breads and are winding up with lower loaves than you wish, then try a double knead cycle: place the ingredients in the machine and program for DOUGH or MANUAL. At the end of the final knead reprogram the machine for BREAD (of Whole Wheat) and press start. You've given the dough an extra work-out to develop the gluten - that will result in a higher loaf. For an even higher loaf you can (if your machine permits) program for a longer rise time, or simply remove the dough from the pan after the final rise cycle (but before baking) transfer it to a bread pan and allow it to raise in a warm place until doubled in bulk. Then bake it in the oven. Sweet doughs with lots of butter and eggs, also respond well to a second long rise in a cool place. I remove my brioche from the machine after the DOUGH cycle is complete. I place it in a large freezer strength zip lock bag and refrigerate it overnight. Then I place it back in the machine (my Zojirushi has flexible programming), program for 2nd rise and bake. If you can't program your machine this way you can place the dough in a bread pan after you remove it from the machine, give it a long, refrigerated rise, and then bake it in the oven. Even non-wheat and non-sweet doughs can benefit from this extra rise. Hope this helps...Lora Brody - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Perfect Ww 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 -------- ------------ -------------------------------- 15 Cups Flour -- *Note,(15 To 16) 5 Cups Hot Water -- (95-105 Deg) 1/2 Cup Honey -- (Any Brand) 2 Tblsp Yeast -- Fermipan Brand (If Using Another Brand You Should Try -- 2 1/2 - 3 T Add: 5 Cups whole-wheat flour Add: 1/3 Cup vegetable oil 1 Tblsp salt Add: 7 Cups flour -- (7 to 9) *NOTE: I grind up 15-16 cups of flour first. Then I pour into my Kitchen Aid mixing bowl I grind my own wheat which is Hard White Spring Wheat from Montana and I use Fermipan Yeast. When I got this recipe from an acquaintance last year I asked her what her brands she used of everything in the recipe and this is exactly what I am sharing with you. It is a lighter colored wheat bread and has a wonderful flavor that does not leave a bitter sort of aftertaste that I have experienced with my previous brands of wheat. Let the first 4 ingredients sit for a few minutes to "proof" - it will begin to "grow" and will look bubbly and foamy. Add whole-wheat flour and mix for 1 minute. Add veg oil and salt, mix together another 1 minute. Add flour until dough pulls away from sides of bowl. Knead and rise as usually for any basic bread dough. This will make 3 very large loaves or 4-5 smaller pan size loaves or it is fun to make 12 of the very small loaves (maybe 2 1/2 x 3" pans) Now the sources: I buy the Fermipan yeast from the K-Tech stores when I am visiting my kids in Utah. There is a K-Tech store in Linden and one in Orem, and I am sure there are others around Salt Lake City. Here is the address off of the Fermipan package that I just opened: Food Ingredients, Inc. King of Prussia, PA 19406 1-800-662-GIST The Hard White Spring Wheat I also have purchased at the K-Tech Store, but they gave me the phone number of the farm in Montana that they purchase from so that I could call and get the name of distributors in my area (Portland, Oregon). So here is that phone number: Wheat Montana 1-800-535-2798 (These people were very helpful) Hope your results from this information is as successful as mine. I will be glad to help anyone further if needed. Bon Appetit! Pat Hewitt hewitt@sequent.com Sequent Computer Systems Inc. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Bread Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----2-CUP CAPACITY - 12 SERVINGS----- 1 1/2 Teaspoons Active dry yeast 2 Cups Bread flour 3/4 Teaspoon Salt 1 Teaspoon Granulated sugar 1/2 Cup water 2 Tablespoons water 3 Tablespoons pesto sauce 1 Teaspoon Lemon juice -----3-CUP CAPACITY - 16 SERVINGS----- 2 1/4 Teaspoons Active dry yeast 3 Cups Flour 1 Teaspoon Salt 1 1/2 Teaspoons Granulated sugar 1 Cup Water 1/4 Cup pesto sauce 1 Teaspoon Lemon juice SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. Pesto is a fresh herb sauce that is made from basil leaves, garalic, pine nuts, grated Pecorino Romano cheese, and extra-virgin olive oil. White this sauce is usually served with pasta or minestrone, it can also transform a loaf of bread into a frangrant bouquet. With a light crumb and crisp crust, pesto bread is a natural companion to any Italian meal. Prepared pesto sauce is popping up more and more in supermarket dairy cases along-side fresh pasta and noodles. If you should have any pesto left over, I suggest using it within a few days or freezing it for later use. All ingredients must be at room 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. NUTRITION INFORMATION per 1/2-inch slice: 132 calories, 3.09 g protein, 19.6 g carbohydrates, 0.76 g dietary fiber, 4.47 g fat, 2.28 mg cholesterol, 158 mg sodium, 35.4 mg potassium. Calories from protein: 9%; from carbohydrates: 60%; from fats: 31%. Yield: 1 loaf Posted on NVN #128136 by Utaylor on 05/06/94, MM format - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Bread #2 Recipe By :Pat.Churchill@bbs.actrix.gen.nz Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 G Flour 1 1/2 Tsp Yeast 2 1/2 Ts Sugar 1/2 Tsp Salt 2 Tbsp Pesto Sauce -- I Use Commerical 1 Tbsp Olive Oil 250 Ml Water Pinch Ascorbic Acid 1 Tbsp Parmesan Cheese -- Finely Grated At the beep I add 1/4 cup sundried tomatoes chopped into chunks. Great loaf to have with soup. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto-Tomato Bread Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup Sun-dried tomatoes -- (not oil packed) -- coarse chop, soft * 1 Cup Water 2 Tablespoons Water 1/3 Cup Pesto sauce 3 Cups Bread Flour 2 Tablespoons Sugar 1 1/2 tsp Salt 1 1/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. - - - - - - - - - - - - - - - - - - - NOTES : * Soak tomatoes in 1 cup very hot water about 10 minutes or until softened; drain. 1 1/2-pound loaf recipe * Exported from MasterCook * Pete's "Great With Chili" Corn Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Vegetable & Herb Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 Cups bread flour 1 Cup Cornmeal -- Yellow 1 cup whole kernel corn 1 egg 1 tablespoon butter 1 1/2 Tsp salt 2 tablespoons sugar 1 tablespoon honey 1 1/4 Cups warm water At our chili cookoff we went through 3 loaves of this in about 10 minutes! >From: bellas@gamma.tti.com (Bellas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pierogi Recipe By :>From: PMCiesla@aol.com Serving Size : 6 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Dough: 2 cups flour 2 small eggs -- or 1 large egg few spoonfuls lukewarm water Fillings: --Cheese: 2 egg yolks 1 tbsp butter 1 lb pot cheese -- mashed -- or farmer cheese 1 dash salt 1 tbsp sugar 3/4 c raisins -- optional --Potato: 2 lbs potatoes 1/2 onion -- minced 1 tablespoon butter salt and pepper 2 tbsp cottage cheese -- optional (2 to 3) --or farmer cheese drawn butter and Parmesan or bread crumbs for topping --Cabbage: 2 small head cabbage -- or 1 large 2 tablespoons dried mushrooms -- cooked salt and pepper topping of drawn butter with bread crumbs or fried minced onion --Fruit: Blueberries blackberries cherries Dough: Mix flour, eggs and water and work dough until firm. Divide in 2 parts and roll each piece into a thin sheet on a floured board. Arrange suffing by the spoonful along one edge of a piece of dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter or a glass. Press edges of dough together. Repeat until all the dough and filling have been used up. If necessary, reroll leftover dough and repeat. This is a fast way of making the pockets. Cook in boiling water like noodles, covered, so that they will steam. In a few minutes, when pockets rise to the top, they are done. Serve with drawn butter. Fillings: Cheese: Cream egg yolks and butter. Combine with cheese, season and mix thoroughly. For a sweet filling, and sugar and raisins. Fill pockets as directed above. Potato: Cook, mash and season potatoes. Fry onion to a light, golden brown in butter. Combine with mashed potato and season to taste; add cheese if desired. Mix thoroughly and proceed to fill and cook pockets. Cabbage: Prepare cabbage as directed for Sweet Cabbage: Cut cabbage into small sections, core and parboil in salted water for 10 minutes. Drain. Add 1 tbsp butter, onion, and continue cooking until onion is lightly brown. Add cabbage 3 tbs bouillon and salt and pepper. Simmer, tightly covered, stirring occasionally, until soft - about 1 hour. Dust with 2 tsp flour and add 1/2 tsp Maggi extract or Kitchen Bouquet, stir and let simmer another 5 minutes. Combine with cabbage, season and use to fill pockets. Cook as directed and serve drawn butter and bread crumbs or onions. Fruit: Fruit is an excellent filling if the "pierogi" are to be used as a summer dish or as dessert. Fill the dough pockets with a spoonful of berries each, or with 3 or 4 pitted cherries. Press edges tightly and cook in boiling water as directed. Serve with sour cream and sugar. If sour cream is omitted, garnish with melted sweet butter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pierogi Z Miesem Recipe By :>From: PMCiesla@aol.com Serving Size : 4 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups beef roast -- chopped leftover --or boiled beef 1 slice stale bread -- moistened in milk salt and pepper to taste 1 tbsp butter 1 medium Onion -- minced 1 tablespoon beef stock -- (opt) (1 to 2) --or any flavor 1/2 stick butter -- melted Parmesan cheese for sprinkling Dough: 2 c flour 1 large egg -- or 2 small few tsp water Chop the meat very fine, combine with bread and season. Cook minced onion in butter until light golden-brown and add to meat mixture. If meat is lean, add a little meat stock so that stuffing will not be too dry. Make dough, mixing flour, eggs and water together well. Work until firm. Roll into a very thin sheet. Cut into 3-inch squares. Fill each pocket with a little of the stuffing, taking care to pinch edge s securely together. Cook in boiling salted water until pockets swim to the surface. Drain, arrange in dish for serving, add the melted butter and sprinkle generously with Parmesan cheese. Excellent as luncheon dish or with clear soups. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons yeast 1 Cup flour 2 Cups whole wheat flour 1 Tablespoon honey 1 Cup sour dough 1 1/4 Cups water I set the ABM for dough, and when ready add flour as needed. then I shape my circles, I have used a rolling pin, but last time tried, with exit, a tortilla maker. Once the "tortillas" are made, you have to leave then about 1/2 an hour to rise. Then you put them, flipping them, so the side that was down is now up, on a cookie tray and into a very hot oven. When they start inflating you turn them over. I make my normal bread recipe, that is in the breadmaker I put, more or less. From: jguevara@spin.com.mx (Jenka Guevara) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #2 (Large Quantity) 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 Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces active dry yeast -- ( 220 gm ) -- you also could use fresh 1 quart water -- (1 L) 8 oz sugar -- ( 240 gm ) 6 oz salt -- ( 170 gm ) 3 ounces malt syrup -- 0ptional (90 gm) 1 1/4 gallons water -- (4 1/2 L) 22 pounds bread flour -- ( 10 kg ) 1/2 ounce commercial dough conditioner -- optional (15 gm) 4 oz shortening -- optional (120 gm) (about 124, 4 0z units ) Dissolve yeast in water and set aside to proof( foam ) Dissolve sugar, salt, malt in water.Add the flour to it and stir well. add the dissolved yeast and mix well to form a dough. Add the shortening and mix well and let rise until light. Punch down and let rest 20 minutes before shaping. Scale ( weigh out ) into units( pieces )of 4 0z balls and let rest 15 minutes. Roll out to 1/8 inch thickness or slightly thicker circle. Place on sheet pans or peels dusted with cornmeal. let proof ( rise ) 3/4 in volume.Do not dock ( prick ). they will become puffy related to the fermentation when they are baked as the moisture is released. Bake in an oven or hearth on peels or baking sheets 460 degrees ( 237 to 240 C ) about 6 minutes. Units will be pale but done. They will collapse partially when cool. However when baked properly the pita will have an open pocket of dough. Note: Typically in the Mid East a 10 to 11% protein flour is used. If you use a stronger flour ( more gluten/protein ) your water amount will be variable. Note2: make sure your water temp is about 80 degree fareheit to maintain proper dough temperature Note 3: shortening is only added as a lubricant to the dough but it does help condition the dough Note4: if you plan to go commercial may I suggest you use dough conditioner to inhibit mold and increase shelf life. I dont know how you plan to use the 1000 pitas!! But good luck and glad I could help somehow!! Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread Technique Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made International Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- flour water yeast For pita bread just use any ordinary flour, water, yeast, salt bread recipe of your choice. There is no magic recipe. Do the dough in the usual way, let it rise once. Punch it down and do a superficial kneading. Then divide the dough into lumps - the size depends on what size pita you want. A spherical blob that is about 1.5-2.0" in diameter will satisfy most needs. Knead each blob by holding it in one hand and kneading it with the thumb of the opposite hand, always kneading into the middle of the blob until it is silky and smooth. Place kneaded blob on a lightly floured surface and roll to a 6-7 inch pancake shape. Place on lightly floured board or cookie sheet, allowing space for a bit of expansion. Cover potential pitas with a towel, then some plastic film, and let rise until a bit puffy. Gently move puffy pitas to a lightly greased cookie sheet and put cookie sheet with pitas into a hot oven (400-450 F). Watch carefully. They should puff after a short wait. Bake until just browning - you don't want a brittle crust. It is very easy after you try it once, and the failures are wonderful bread in any case - puffed or not. -->(Ron Parker) rbparker@prtel.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread Tips Recipe By : (Deborah Kirwan) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads International Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Years ago, a friend taught me a trick for making pita breads inflate. After you have let the dough rise, punched it down, and shaped it into individual pitas (rolled thin), you place the pitas on a clean kitchen towel to sit for 30 minutes (covered with another towel). Then you place them on an ungreased cookie sheet *UPSIDE*DOWN* to bake. Something about turning them upside down immediately before putting them in the oven helps them to puff up. Bake at 500 degrees F (or as hot as your oven will go) until they are puffed--less than 5 minutes. Unlike Jenka's husband, I don't like them crispy but soft so that you can fill them with sandwich fillings. I, too, think you can use any plain bread recipe, but I'll be glad to post the one I use if anyone wants it. Last time I made pita, I adjusted the ingredient amounts so that I could use the bread cycle of my bread machine. I couldn't believe how much easier that made the process, as I could have the dough all ready for me to shape when I got home from work. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Pocket Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups water 2 Packages yeast 1/4 Teaspoon sugar 1/4 Cup olive oil 6 Cups bread flour Knead 10 minutes Rise 90 minutes Punch down and shape into 8-9 balls Rise 30 minutes Roll out balls with a floured rolling pin to 1/8 inch thickness. Bake on a oiled coolkie sheet sprinkled with cornmeal at high heat (500*) on the lowest rack of the oven for 5 minutes or until golden brown. The loaves will puff up while baking and deflate when cooling. Wrap them tightly while still slightly warm. >From: BakerBW@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Bread Recipe By :(Larry Ziegler) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Whole Wheat Dough or- Basic White Dough 1 Tablespoon Italian seasoning 1 Tablespoon ground pepper 1/2 Cup onion flakes 2 Tablespoons dried basil 1 Tablespoon fennel seeds 1 Tablespoon dried parsley 1/4 Cup parmesan cheese 1 Can tomato sauce -- (15oz.) (decrease 15 oz from amt water used) 1/4 Cup sun-dried tomatoes -- Ground* (not oil packed) 3 Tablespoons Rosemary Bake according to your machine's directions for the kind of bread that you choose to make; if too moist, decrease water. Store in plastic bag in refrigerator. For a bread machine, use the mode advised in recipe, or a "medium crust". Check doneness when finished, if not quite done, bake in an oven at 375F for 1/2 hour or more and test again for doness. If still not done, bake for 15-20 minutes longer. Store bread in plastic bag in refrigerator. * I grind dry spices & dried sun dried tomatoes in a coffee bean grinder, but then DON'T use it to then grind coffee! >From: CHEFLZ@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made International Breads Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C bread flour 1 tablespoon oil 1 Tsp salt 2 tablespoons sugar 7/8 C milk 1/4 C Parmesan Cheese -- And Romano, Grate, -- Mixed Together 1 1/2 Tsp yeast Make dough using DOUGH setting Let rest for 20-30 minutes Seperate into as many balls as you want pizzas... will also make one 12" pizza knead a little and let rest for 10 minutes shape into flat circle(s) and place on a baking pan and prick with a fork let rest for 10 min at room temp brush with Pizza sauce, sprinkle with Mozzarella cheese at top with your favorite topping (if you want bread to go with a meal... it is good with just the sauce on it!) Bake in 400 deg F. oven for 15-20 min or until golden ** Lynn *;-) >From: Lee/Lynn Lightfoot <72730.1006@CompuServe.COM> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Bread #3 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Ts yeast 7 Oz white flour -- Strong 4 Oz flour -- Strong brown 1 Tb powdered milk 1/2 Tb sugar 1/2 Oz butter 2 Oz Pepperoni Slices -- finely chopped 2 Oz Olives -- Stuffed, Finely Chop 1/2 Ts salt 1 T dried oregano 210 Ml water -- abt 7 oz Place all ingredients in bread pan in order specified by manufacturer. Select the white bread cycle. Makes a 1 lb loaf. >From: donna@mfslater.demon.co.uk (donna Slater) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust Recipe By :rec.food.cooking Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Dough Cycle Fatfree Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water -- 110-120 degrees F 1 packet active dry yeast 1 1/4 tbsp sugar 3 1/4 cups flour 1/2 tsp salt 1 tbsp olive oil -- or butter flavoured oil Dissolve the yeast and sugar in the warm water. Allow to sit for 8-10 minutes (builds a good froth, so make sure this is in a 2 cup or larger container, glass is best as it holds the heat nicely) While yeast water is brewing, place the flour and salt in either a mixing bowl of a mixer with a dough hook or the bowl of a bread machine set on manual (no bake cycle): When water is ready, add to flour, along with the olive oil. Mix thoroughly for about 4-6 minutes, being ready to add flour or water if neccessary (flour can vary from brand to brand) to make a smooth, springy dough. Dough should only be slightly sticky to the firm touch. Remove dough from bowl and place in an airtight bag. Do not seal bag, but leave open in a nearly closed drape (that is, not wide open, but enough to allow gasses from yeast to escape). Set in a warm place for at lest one hour and fifteen minutes. This is the crucial part. Most people don't allow the dough to properly rise, resulting in a tough, unpleasant dough. Roll out to cover a 14 inch pan for thicker crust, 16 inch pan for thinner crust. Permeate crust with fork in a similar fashion to the way used to keep pie crusts from bubbling. Cover with plastic wrap and allow to rise an additional 15-20 minutes. Briefly repeat permeation with fork, though not as thoroughly. Prepare toppings and sauses as desired. Cook pizza at 475 until crusts turns golden brown on edges and cheese is browned and bubbling (presuming your has cheese on it). From: dan@clark.net (dan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust #2 Recipe By :ChefMate Bakery Oven CookBook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Dough Cycle Fatfree Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 ounces water 2 1/3 cups bread flour 1 tablespoon dry skim milk 2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter 1 1/2 teaspoons dry yeast 1. Put ingredients in bread case. Select dough mode. 2. When buzzer sounds, remove dough from bread case and place in a greased bowl. Cover it with wrap and let sit for 20 to 30 minutes. 3. Cut into 2 or 3 portions in a round shape. Cover with a clean cloth and rest the dough for about 15 minutes. 4. Flatten dough into a circle, spread it onto pie plate and prick with fork. 5. Glaze with pizza sauce and sprinkle with onion, green pepper, mushroom, salami and cheese. 6. Bake in 400 degree/205 C. oven for 15 to 20 minutes until crust is golden brown. We used a 12-inch pizza pan and had enough dough left to make 4 dinner rolls a few days later. They were good too! >From: CrissyMA@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Crust #3 Recipe By :Sandra L. Woodruff's SMART BREAD MACHINE RECIPES Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Dough Cycle International Breads Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups water 1 Tsp salt 2 Tsp sugar 2 Tbs gluten 2 cups whole wheat flour -- bread 2 cups white bread flour 2 1/2 teaspoons yeast optional: 1 tablespoon poppy seeds -- or sesame seeds 1 teaspoon dill -- or celery seeds -- or any combo of seeds Makes enough dough for 2-14" pizzas with a thin-ish crust. I find that instead of cornmeal under the pizza, I like to lightly spray the pan with olive oil spray. I know this isn't traditional, but it gives a crispier crust that stick less than when I use cornmeal. This is a double recipe and it fits fine in my Zo. I freeze half the dough....see below about how I prep it for freezing and make a package that is easy to store and very fast to use. Since I roll it out before freezing, I don't have to mess up my counter a second time before I bake it. Combine in order your bread machine likes and process on dough setting. When done, divide dough in half. Roll and use one half. For the half to be frozen: roll out to the size you would like to use. Cover with a sheet (or two in not wide enough) of plastic wrap. Starting at one end, loosely roll up the dough with the wrap on top (this allows there to be wrap between each layer of dough). When done, wrap in a plastic bag or antoher layer of wrap. Freeze flat. To use: remove from freezer and when the dough is just about defrosted, unfurl it out on a lightly oiled pan, keep it covered with the plastic wrap that was frozen with it and allow to defrost and rise slightly before adding toppings. best-debbie bier concord, ma >From: bzwax@tiac.net (rich) - - - - - - - - - - - - - - - - - - - NOTES : I have tried several pizza crust recipes and have always been dissatisfied....until this one. A slight adaptation from Sandra L. Woodruff's SMART BREAD MACHINE RECIPES. * Exported from MasterCook * Pizza Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3 Cups All-Purpose Flour -- (not bread flour) 1 1/4 Cups warm water 1/2 Tsp minced garlic 1 Tsp salt 2 Tbls olive oil I only single rise my pizza dough (that is I let the machine mix and knead and then I remove the ball to rise in a glass dish). What other methods do you use (I seem to have trouble with the manual setting on mine, it kneads forever, or so it seems). >From: bellas@gamma.tti.com (Bellas) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #2 Recipe By :More with Less Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Dough Cycle Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- combine: 1 cup warm water 1 package yeast when dissolved -- add: 1 tablespoon sugar 1 1/2 teaspoons salt 2 tablespoons vegetable oil 1 1/4 cups flour beat until smooth. Add: 2 cups flour -- or enough to make stiff dough I cut that recipe down by 1/3 (1/2 the yeast), since my machine is for 2 c.for 2 c. flour. Actually I use a little more than 2 c. That makes a thin ccrust for a 14" pan. Naturally, the best thing about the bread machine machine is that it takes out all the steps. Just pour it in and let I usually use 40/60 or 50/50 wheat/white flour. >From: Jeff Stehman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #3 (Gluten Free) Recipe By :Gluten Free Gourmet:Living Well Without Wheat Serving Size : 4 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Hand Made Wheat-Free Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk -- beaten with: 2 large eggs 1/3 cup cornstarch 2/3 cup rice flour 1/4 teaspoon xanthan gum -- optional (see Note) 1 teaspoon salt 1/4 cup shortening -- melted Beat well. Spread this stuff on a pizza pan. Top it, and bake in a preheated 400oF oven for 25 minutes. Allegedly serves 6, although if you have pizza-starved, GF people, will probably serve about 3. - - - - - - - - - - - - - - - - - - - NOTES : The Gluten Free Gourmet: Living Well Without Wheat, by Bette Hagman. It is published by Henry Holt; ISBN 0-8050-1210-9. Note: If you don't have a local source for xanthan gum, you can order it from Ener-G Foods, in Seattle, 800/331-5222. In WA State 800/325-9788. This is also a source for Methylcellulose and prepackaged GF stuff. * Exported from MasterCook * Pizza Dough Technique Recipe By :Robert Reichel Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I worked in a pizzaria in New York during High School, and this is how we did it there. I make pizza about once a month. What usually messes people up is that their dough is not round to begin with, and is not of uniform density throughout. If the dough is not uniformly dense, you end up with it stretching easier in some directions than others, and you end up with a lot of holes and thin spots. Not good. The key to success is a procedure called (amazingly enough) "rounding" the dough. I do this after the first rise, when I divide my large dough up into two individual doughs (my pizzas are always born in pairs, it's easier that way and you have a backup in case you mess one up). So you take your dough out of its warm place and dump it on the counter and pat off all the excess olive oil. It will have a rough texture from the gasses that have built up, and it will be puffy. Punch it down on the counter to get all the gas out of it, and divide it in half. Use a scale, and if one is too big, just cut a little piece off and jam it into the cut part of the other piece. Your goal is to try to keep the outside surface of the dough intact and smooth, so you don't want to stick random pieces of dough to it. Push the dough down on the counter and incorporate any little pieces you've glued on to bring it up to weight. Then, keeping the outside surface up at all times, gently fold the dough over on itself in a downward direction. Pretend your stroking the top of an upright mushroom, with the heel of your hand at the very top and your fingers pointing down. As you stroke, the gluten sheet at the top will stretch and relax. Curve the stuff that comes down with your fingers like you're shoving it up into the base of the mushroom. Rotate 45 degrees and repeat, being careful not to tear the gluten sheet. So it's pull/shove/rotate/pull. Once you've gone around a few times and the dough is a nice tight little ball, scrunch the bottom together into a sort of nipple shape, so that it holds together. If it doesn't hold together, your dough is too oily, pat some off and try again. What you should end up with is a nice firm ball of dough with a round top and a slightly flat bottom that doesn't unravel when you put it on the counter. Let it sit for a couple of minutes, and then oil a small bowl, plop the dough top down into the bowl so the top gets oily, then flip it over so the bottom gets oily, and then with the flat part of your fingers push the dough ball down into the bottom of the bowl so it's like a pancake. Cover with saran wrap and allow to rise. By the way, the only cookbook I've seen that describes this procedure well is "The Italian Baker" by Carol Field. Excellent book, highly recommended. When you're ready to make the 'za, dump the dough out onto a floured surface and pat off the olive oil. Push it down into a pancake and flour both sides. It should be perfectly round at this point. The trick is to keep it that way. Push it down with the flat of your hand like the hands of a clock, keeping it round as you go in circles. It will spread out as much as it can this way, and should remain circular if your surface is will floured (don't be afraid of too much flour at this point, you can always bang it off later). Cup your left hand around the edge of the dough so that your little finger is parallel to the edge, and with the fingertips of your right hand push down into the edge making a trench about 1/2" from the edge. This will be your crust. Go all the way around as evenly as possible. Pick the dough up by this trench and put your fists under the dough so that it's hanging on the knuckles of the back of your hands. Pull you hands ever so gently apart, and inch or two at most. This, combined with the weight of the dough, will cause it to stretch. Give the dough a little toss clockwise and do the same thing. Here again it helps if everything is well floured. Pull, flip, pull, flip, very gently. It helps to have a light source in back of you so you can see thin spots developing. Avoid holes, stay away from thin spots if you can. Once it's to the size you want, flop it down on your peel or screen or pan and tug it into shape. If you've done everything uniformly around the circumference of the dough, you should have a perfectly round pizza with about the thickness of a bedsheet. Once you get good at it this all takes about 20 seconds start to finish. Flipping pizza is a good show, but in my opinion doesn't do much, so don't worry about it. It's not hard, but you occasionally tear a dough, so unless you really trust your dough I wouldn't advise it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pj's Cinnamon Swirl Bread Recipe By :King Arthur Catalog (Sheri T.) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast -- (instant) 3 tablespoons sugar 1 1/2 teaspoons salt 3 1/2 cups bread flour 1/4 cup powdered milk 2 tablespoons unsalted butter -- cut into pieces 1 cup warm water 2 tablespoons warm water 1 tablespoon cinnamon -- mixed with 1 tablespoon sugar Place ingredients, except cinnamon-sugar, into bread machine and run on "dough" cycle. When machine has completed cycle, place dough on lightly oiled surface and let sit for 5 minutes. Roll into 8X15" rectangle, sprinkle with cinnamon-sugar. Starting with short end, roll dough into tight log. Tuck ends under. Put loaf seam side down in lightly greased bread pan. Let rise in warm place for 1-1.5 hours. Bake bread in 375 oven for 35-40 minutes. May need aluminum foil tent last 10 minutes of baking to keep it from getting too brown. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Millet Bread Recipe By :Rustic European Breads From Your Bread Machine Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Fatfree Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Makes 1 1/4 Lb Loaf: 2 1/2 Tsp Active Dry Yeast 3/4 C Water -- Plus 2 Tbsp Water 3 Tbsp Honey 1 1/2 C Bread Flour -- (I Used King Arthur) 1/2 C Whole Wheat Flour -- (Used King Arthur) 1/3 C Millet 1/3 C Polenta 1 Tbsp Wonderslim -- *Note 1 Tsp Salt By Linda West Eckhardt and Diana Collingwood Butts *NOTE: Original recipe used 2 T vegetable oil If you don't have polenta you can use the same amounts of cornmeal. The directions are for the dough setting, although this bread can be made and baked in a 1 lb machine. (Alas, the flavor will not be the same.) Serve the loaf warm. Add all the ingredients to the bread machine pan. Process on the dough setting. Meanwhile, lightly grease a baking sheet or place a piece of parchment paper on a peel. Remove the dough to a lightly floured surface and knead for a few seconds to remove any remaining air bubbles. Shape into a ball and flatten slightly with the palm of your hand. Place on the prepared baking sheet or peel. Cover the dough loosely with plastic wrap or a damp tea towel and set aside to rise in a wram draft-free area until doubled in bulk, about 1 hour. Meanwhile, preheat the oven to 375 deg F, inserting a baking stone or tiles if you are not using a baking sheet. When the dough has doubled in bulk, score the top with a sharp knife or razor blade held at a 45 deg angle to the bread. Bake for 30 minutes, or until medium brown, on the middle rack of the preheated oven on the baking stone or tiles. Transfer from the baking sheet or stone to cool on a rack. Store wrapped in a plastic bag. Dough setting Excellent!! Absolutely incredible flavor and texture. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 120 Fat 0.5g Carbs 25.5g Fiber 1.7g Protein 3.7g Sodium 180mg CFF 3.9% * Exported from MasterCook * Poppy-Seed Peach Bread Recipe By :"Bread Machine Magic," by Linda Rehberg & Lois Conway Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 3 Tbsp Buttermilk -- *Note 1 1/2 C Bread Flour 2/3 C Whole Wheat Flour 1 Tsp Salt 1 Tbsp Butter Or Margarine 1 Tsp Salt 1 Tbsp Butter Or Margarine 2 Tbsp Sugar 2 Tbsp Brown Sugar 1 C Fresh Peaches -- **Note 2 Tsp Poppy Seeds 1 1/2 Ts Active Dry Yeast It's one of the few fruit breads that actually tastes like the fruit. (At least for a couple of days. Like most bread recipes it's best the first day or two.) *NOTE: For Welbilt machine add 1 more T buttermilk **NOTE: or frozen or canned, well drained, pitted/peeled, chopped The peaches are juicy enough to provide all the liquid. Consequently, the moisture content of the loaf is a tad unpredictable so it's best to baby sit it thru the mixing cycle. >From: myra@probe.att.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Porcupine Bread Recipe By :Red Star yeast recipe Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 Pkg Active Dry Yeast -- Red Star Brand Or Quick-Rise Yeast 3 C Bread Flour -- To 3 1/2 C 1/2 C Rolled Oats 1 Tsp Salt 1 C Buttermilk 2 Tbsp Sugar 1/2 C Water 2 Tbsp Oil 1/2 C Raisins 1/4 C Sunflower Seeds 2 Tbsp Sesame Seeds (Reg & Machine) In a large mixer bowl, combine 1 1/2 cups bread flour, rolled oats, yeast, sugar and salt; mix well. Heat buttermilk, water and oil until very warm (120-130 degrees F). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in raisins, sunflower seeds, sesame seeds, and enough remaining flour to make a firm dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes (dough may be slightly sticky). Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK-RISE yeast). Punch down dough. Form into loaf shape and place in a greased 9x5-inch bread pan. Cover; let rise in warm place until double, about 1 hour (30 minutes for QUICK RISE yeast). Brush top of loaf with egg wash (1 egg blended with 1 Tbsp water). Sprinkle additional sunflower and sesame seeds on loaf. Bake at 375 degrees F for 40 minutes until golden brown. Remove from pan; cool. When using an automatic bread machine, place ingredients into pan in the order suggested by the machine's manual. The recommended temperature for the liquid ingredients is 80 degrees F. When the machine begins "BAKE" lift the lid. Brush top of loaf with egg wash; sprinkle with additional sunflower and sesame seeds. >From: amo@mvuxd.att.com - - - - - - - - - - - - - - - - - - - NOTES : A hearty bread with a unique blend of wholesome ingredients. The recipe can be made using either a conventional oven or an automatic bread machine (1 1/2 pound loaf). * Exported from MasterCook * Port And Blue Cheese Bread Recipe By : 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 lb. loaf: -- 1.5 lb. loaf: 2/3 cup water -- 1 cup 2 cups white Bread Flour -- 3 cups 1 TBS sugar -- 2 TBS 1 tsp salt -- 1.5 tsp 2 tsp Butter -- 1 TBS 2 TBS Port Ruby Red Wine -- 1/4 cup 1/4 cup Blue Cheese -- crumbled -- 1/3 cup 1/4 cup walnuts -- 1/3 cup --coarsley chopped 2 1/2 TBS applesauce -- 1/4 cup 3/4 teaspoon Rapid Rise yeast -- 1 tsp --OR 1 1/2 tsp active dry yeast -- 2 tsp Load machine according to manufacturer's recommendations. The applesauce in the recipe is NOT a low fat substitute. However you may eliminate it and substitute butter, margarine, or baby food plums-- or even fresh plum or pear puree. The applesauce or plums impart a nice highlight to the flavor. I only made the bread once, and used pureed Japanese Satsuma plums in the recipe, as I have trees in my yard. Bread texture should not be affected by which ever you choose to use. I also loaded up on the port...to almost 1/4 cup. But I am a port nut. The recipe is for the bread machine. In manual adaptation, be prepared to add up to 1 1/2 cups of additional flour. I would start with the amount called for and increase flour in 1/4 cup increments, til proper dough texture is achieved during kneading... Also, you may omit the blue cheese with no ill side affects and make this a TRUE PORT BREAD. The sharper the blue cheese--the stronger the flavor of the bread. Loaf appearance will vary with the brand of cheese you use. This is a medium height loaf...dense. I found this to be a nice recipe. It stated it made great croutons...and it did! Pine nuts might also be an option to play with. **You need not use an expensive port...simply one with a good flavor. Just a thought...slice thin for toast points for cheese or pate during wine tasting....*:) Or ham sandwiches, tailgate style. Recommended to serve warm, steamed with steak bbq. For the Bread Machine: *note conversion for rapid rise cycle or regular (dry active yeast) bake cycles. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Broa (Corn 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 Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 2/3 cup water 1 1/3 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon sugar 2/3 cup white cornmeal 1 1/3 cups bread flour 1 teaspoon yeast --medium-- 1 cup water 2 tablespoons olive oil 3/4 teaspoon salt 3/4 teaspoon sugar 1 cup white cornmeal 2 cups bread flour 1 1/2 teaspoons yeast >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This Portuguese cornmeal bread is outstanding. The white cornmeal makes this a very distinctive, delicious loaf. Most recipes for Broa stipulate using white cornmeal; yellow or blue may also be used as a variation. * Exported from MasterCook * Portuguese Easter Bread Recipe By :Donn German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup milk 1 egg -- * see note 1 tablespoon butter or margarine 1/4 cup sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup milk 1 1/2 egg -- * see note 1 1/4 tablespoons butter or margarine 1/3 cup sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : Welbilt ABM 100, DAK and Mister Loaf- use sweet bread cycle. * 1 egg= 1/4 cup egg sub. or 1.5 eggs = 6 T egg sub. * Exported from MasterCook * Portuguese Sweet Bread Recipe By :King Arthur's Catalog, adpt Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup evaporated skim milk 3 tablespoons unsalted butter -- but into pieces 2 Large eggs 1 lemon rind -- finely grated 5 Tbs sugar 1 tablespoon vanilla extract 1 Tsp salt 1 tablespoon gluten 2 Cups Whole-Wheat Flour -- Bread 1 3/4 Cups All-Purpose Flour -- White 1 Tsp yeast --King Arthur's special instant yeast (formulated for sweet breads) The flavor is really wonderful...I had never known what made Portuguese Sweet Bread taste the way it does before making this loaf. The combination of the lemon and vanilla really tastes different than you would imagine when added to this bread. Combine ingredients and bake on basic white bread setting. Watch it doesn't rise too far! >From: bzwax@tiac.net (Rich & Debbie) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Sweet Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/4 Cups All-Purpose Flour -- (6 1/4 to 6 3/4) 2 Packages active dry yeast 1 1/2 Cups milk 1 Cup sugar 1/2 Cup butter or margarine -- cut up 4 eggs In a large mixer bowl, combine 3 cups flour and the yeast. Heat milk, sugar, butter or margarine, and 1 teaspoon salt until warm (115 to 120 degrees). Add to flour mixture. Add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can with a spoon. Turn out onto a floured surface. Knead in enought remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball and place in a greased bowl; turn. Cover and let rise till double. Punch down, divide in half. Let rest 10 minutes. Shape into loaves and place in two greased 8x4x2-inch loaf pans. Cover and let rise till double. Bake in 350 degree oven for 45 minutes; cover with foil after 25 minutes. Remove from pans; cool. Makes 2. >From: Linda Kosidlo - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Sweet Bread #3 Recipe By :The Bread Machine Cookbook Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium Size: 1 1/2 Tsp Dry Yeast 2 C Bread Flour 1/2 Tsp Salt 3 Tbsp Sugar -- To 1/3 C 1 1/3 Tbsp Butter 1 1/3 Eggs 2/3 C Milk By D.R. German ISBN 1-55867-025-4 I used dried eggs. >From: "Allen J. Michielsen" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese White Bread Recipe By :The Bread Machine Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: 1 Tsp Dry Yeast 1 7/8 C Bread Flour 1 Tsp Salt 2 Tbsp Sugar 2 Tbsp Butter 2/3 C Water The Bread Machine Cookbook By D.R. German ISBN 1-55867-025-4 >From: "Allen J. Michielsen" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread Recipe By :(Gretchen Gregory) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Medium potato -- about 1/2 lb. 2 Tablespoons honey 2 Teaspoons active dry yeast 1 Tablespoon oil -- optional 1/4 Cup warm water 6 Cups whole wheat flour -- (bread flour) 1 Cup nonfat yogurt -- or buttermilk 2 1/2 Teaspoons sea salt 1 Cup hot water -- From Cooking Potato Peel potato and trim off eyes and all dark spots. Rinse, quarter, and boil until tender. Drain, reserving water. Dissolve yeast in warm water. Mash potato and blend with liquids. The blender works well. Combine flour and salt, mixing them thoroughly. Combine liquids with drys. The dough will probably be a little bit stiff; depending on how much water your potato contained, it might be quite stiff. Add water on your hands as you knead about 20 minutes, until dough is very supple, soft, and bouncy. Form dough in ball and place, smooth side up, in a greased bowl. Cover and keep warm for about 1&1/2 hours. Poke center about 1/2" deep with wet finger--if hole doesn't fill in at all or if the dough sighs, it is ready for the next step. Press dough flat, form into a smooth round, and let rise again, about 45 minutes. Divide dough into 2 loaves, though if you've added extra potato flour or if your flour is very good or if you are a super kneader, there may be more dough than you require for two normal loaf pans. Each loaf should weigh about 1&3/4 pounds. Make hearth loaves --or just form a couple buns along with the two loaves. Let loaves rise in warm, humid place. Dust lightly with fine flour, if desired. If making hearth loaves, slash tops. Bake at 350 degrees nearly 1 hour. Note: You can sub leftover mashed potatoes in recipe, using 1-1&1/2 cups. You may desire to reduce salt in recipe if mashed potatoes contain butter and salt. Also, for richer flavor and better rise, add egg as part of the liquid measure. For a close-textured crumb, particularly pale and milk-sweet, stir in 6 tablespoons powdered milk into dry ingredients. This bread is light, airy, and delicious. Sesame Potato Bread: Use sesame oil for the oil measure in the bread. Roll dough in sesame seeds after shaping loaf. This is particularly delicious bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Chive Bread Recipe By :Bread Machine Magic Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon salt 1 1/2 tablespoons sugar 3 cups bread flour 1/4 cup potato flakes 3 tablespoons dried buttermilk 1/4 teaspoon garlic powder 1 tablespoon chives, freeze-dried 1 1/8 cups water 1 1/2 tablespoons olive oil 2 teaspoons yeast light crust setting. delayed timer ok My adaptation, loosely based on a potato bread recipe in Bread Machine Magic. The garlic and chives can be changed to any dried herbs you want. I've found this could work well as mixes. I'll be packaging the dry ingredients in zip-lock bags, labeling with instructions to add water, oil/butter/ and yeast, and giving them as gifts to friends and relative who own bread machines. >From: Sandal@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Icebox Rolls (1954) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Pound baking potatoes -- peeled and diced 1 Package active dry yeast 1/2 Cup water -- warmed 1 Cup milk -- warmed 1/2 Cup shortening 2 Large eggs 1/3 Cup sugar 1 1/2 Teaspoons salt 4 Cups all-purpose flour 1 1/2 Cups all-purpose flour 1- Place 3/4 pound baking potatoes peeled and diced and enough water to cover in saucepan. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 to 20 minutes until tender. Drain. Press through ricer, food mill or seive. 2- Dissolve 1 pkg. active dry yeast in 1/2 cup warm water ( 105 degrees F to 115 degress F ), let stand 5 minutes until foamy. Heat 1 cup milk and 1/2 cup vegetable shortening in small saucepan over medium heat until bubbles form around edge of pan, remove from heat. Cool slightly. 3- Beat 2 large eggs, 1/3 cup sugar and 1 1/2 teaspoon salt in mixer bowl at medium speed. Add yeast mixture, milk mixture and riced potatoes; beat until well blended. Gradually beat in 4 cups all purpose flour. Stir in 1 1/2 cups more flour with wooden spoon. 4- Turn dough onto floured surface and knead 8 to 10 minutes until smooth and elastic, kneading in 1/2 to 1 cup flour if needed. Place dough in large greased bowl turning to coat top. Cover dough with heavy plate or plastic wrap and refrigerate overnight or up to 48 hours. 5- About 2 1/2 hours before baking time, punch down dough. Grease 3 dozen 2 1/2-inch muffin pan cups or 3 cookie sheets. Divide dough into 36 equal pieces; roll each piece into a ball and place each into prepared muffin-pan or on cookie sheets. Cover with clean kitchen towels and let rise in warm draft-free place until doubled in size 2 to 2 1/2 hours. 6- Heat oven to 425 degrees F. Bake rolls 12 to 15 minutes until golden brown. NOTES: Per serving; One roll 135 calories, 4.5g fat, 29g carb. Lou&Sally Eisenberg sparky@netgate.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Loaf Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1 tablespoon sugar 1 1/2 tsp salt 2 1/2 tsp butter -- (room temperature) 2 tablespoons mashed potato flakes -- instant 1 1/2 cups milk -- warmed --may need as little as 1 cup of this Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add first 5 ingredients in order given. Sprinkle the potato flakes over the hot milk and stir. Let it cool slightly. Add milk Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - -