* Exported from MasterCook * Potato Refrigerator Rolls Recipe By :Mrs. Elmer Livingston Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Warm Water -- (110-115) 1 Pkg yeast 2/3 C sugar 1 1/2 Tsp salt 2/3 C Shortening -- Softened 2 eggs 1 C Mashed Potatoes -- Lukewarm 7 C Flour -- to 7 1/2 In bowl, dissolve yeast in water. Stir in sugar, salt, shortening, eggs,and potatoes. Mix flour in until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic. Place greased side up in greased bowl. Cover with damp cloth, place in refrigerator. About 2 hrs. before baking, shape dough into rolls. Cover and let rise until double. 1 1/2-2 hrs. Heat oven to 400. Bake 12-15 min. By: Mrs. Elmer Livingston You asked for a potato roll recipe. This is from my hometown recipe book. I have not tried it personally yet, but my grandmother and I have made kolache's with potato dough and they are great! I do not have a bread machine so I do it all by hand. >From: Cynthia Tindall-Cox - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Sourdough Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Fatfree Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 3 tablespoons potato flakes -- (instant) 1 package active dry yeast 1 cup warm water -- (120 - 130F) STARTER FOOD: 3/4 cup sugar 3 tablespoons potato flakes -- (instant) 1 cup warm water -- (120 - 130F) COMBINE: first 3 ingredients in a small bowl. Stir in warm water. Cover with plastic wrap; pierce wrap 4 or 5 times with tines of a fork. Refrigerate 3 to 5 days. REMOVE: starter from refrigerator; let stand at room temperature 1 hour. STIR: well. Remove 1 cup starter; use in a recipe or give to a friend. PREPARE: 1 recipe Starter Food, and stir into remaining starter. Let stand, uncovered, 8 to 12 hours. COVER: with plastic wrap; pierce wrap 4 or 5 times with tines of a fork. Refrigerate 3 to 5 days. Each time starter is used, repeat the feeding procedure. Use all starter or discard after 4 feedings. Makes 3 1/2 cups Starter will produce either: 14 loaves of bread 14 dozen rolls 84 pancakes Combine all ingredients, and use to feed sourdough starter after removing 1 cup as directed. >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : "She can use this up and then make more when ever she pleases. Its a little gem that is hard to come by. This is what is considered a HERMAN." * Exported from MasterCook * Potato Sweet Biscuits Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Medium sweet potatoes -- peeled and diced 4 Cups all-purpose flour 1/2 Cup light brown sugar -- packed 5 Teaspoons baking powder 1 Teaspoon salt 10 Tablespoons margarine 1/3 Cup milk 1- In 3-quart saucepan over high heat, heat sweet-potato dices and enough water to cover to boiling. Reduce heat to low; cover and simmer 12 to 15 minutes until potatoes are fork tender. Drain the potatoes; mash and set aside to cool. 2- Preheat oven to 425 degress F. In large bowl, combine flour, brown sugar, baking powder, and salt. With pastry blender cut in margarine until mixture resembles couarse crumbs. Stir in milk and cooled mashed sweet potatoes; mix until just combined. 3- On lightly floured surface, pat dough into an 8 1/2-inch square. Cut dough in half. Cut each half into 10 equal pieces. Place biscuits, 2-inches apart, on 2 ungreased large cookie sheets. 4- Place cookie sheets on 2 oven racks; bake biscuits 12 to 15 minutes until golden, rotating cookie sheets between upper and lower racks halfway thruogh baking time. Serve biscuits warm. Or cool on wire rack, store in tightly covered container to use within 1 day or wrap in foil and freeze to use within 2 weeks. NOTES: Per serving: One biscuit; 200 calories. 6g fat, 33g carb. Lou&Sally Eisenberg sparky@netgate.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato-Chive 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 Cup Water 2 Tablespoons Water 2 Tablespoons Butter or Margarine -- Softened 3 Cups Bread Flour 1/2 Cup Potato Flakes 1/4 Cup Fresh Chives -- Chopped -- or 2 T Freeze-dried 1 Tablespoon Sugar 1 1/2 tsp Salt 2 3/4 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. >From: rfurniss@sisna.com (Reid J. Furniss) - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-Pound loaf recipe ------------------------------ >From: Sally Eisenberg * Exported from MasterCook * Poulsbo Bread Recipe By :The Bread Machine Cookbook III, Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium loaf: 4 tablespoons dark brown sugar -- or- 2T molasses and 2T brown sugar -- (original) 2 1/4 cups bread flour 3/4 teaspoon salt 1/3 cup whole wheat flour 3/4 cup 7-grain cereal 1 1/2 tablespoons dried buttermilk 1/2 cup sunflower seeds 1 1/8 cups water 1 1/2 tablespoons margarine -- or oil 1 1/2 teaspoons yeast small medium large dark brown sugar* 2 2/3 Tbs 4 Tbs 5 1/3 Tbs salt 1/2 tsp 3/4 tsp 1 tsp bread flour 1 1/2 c 2 1/4 c 3 c whole wheat flour 1/4 c 1/3 c 1/2 c 7-grain cereal 1/2 c 3/4 c 1 c powdered buttermilk 1 Tbs 1 1/2 Tbs 2 Tbs sunflower seeds 1/3 c 1/2 c 2 tsp water 3/4 c 1 1/8 c 1 1/2 c margarine/oil 1 Tbs 1 1/2 Tbs 2 Tbs yeast 1 tsp 1 1/2 tsp 2 tsp I would normally use raisin bread mode on this one and add sunflower seeds at the beep, but they hold up pretty well put in at the beginning. *original recipe called for half regular sugar and half molassses--I changed it for the mix. adapted from, Donna Rathmell German, The Bread Machine Cookbook III 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 * Pretzel Rolls Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 C bread flour 1 Pkt dry yeast 1 Tsp salt 1 Tsp sugar 1 Tsp celery seed 1 Cup hot water -- PLUS 2 Tbsp hot water Water solution: 8 Cups water 1/4 Cup baking soda -- ( yes ) 2 Tbs sugar egg white glaze coarse salt Here is an unusal recipe for a cross between soft pretzel and a roll. The technique may remind you of bagel making! Combine flour, yeast, salt, sugar and celery seeds and add enough water to form a smooth elastic dough . This may be done by hand or food processor. If using the food processor, process all one minute or so and if done by hand knead dough 5 minutes or until smooth , soft and pliable dough. Let dough rise double in a greased covered bowl.When double, punch down and divide into 8 pieces, rolling each piece into a ball. Using a serrated knife, cut an " X " in top center of each ball. Cover with a tea towel and let rise double. Bring 8 cups of water to a boil and add the baking soda and sugar ( water will foam ). Carefully place 4 rolls in the water and cook 30 seconds. Lift out with slotted spoon and place on a cornmeal lined baking sheet. Repeat with remaining rolls. Brush rolls with an egg white glaze ( 1 white mixed with a tsp+ of water ) and sprinkle with coarse salt if desired. Bake in a preheated 35 oven till browned, about 20 to 25 minutes. Cool on rack 10 minutes before serving. Note: boiling of rolls must be done to insure the soft pretzel like texture. Best served warm and the day made. May freeze if desired. Yummy with honey mustard! makes 8 Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prosciutto Olive Tomato Bread Recipe By :The Bread Machine Cookbook, Melissa Clark Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads International Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb loaf: -- 1 1/2 lb loaf: 1 Cup WATER -- (1-1/3 C.) 2 Tablespoons Vegetable OIL -- (3T.) 1/3 Cup Ripe TOMATO -- (1/2 C.) chopped 1/3 Cup olives -- (1/2 C.) -- Pitted Alfonse or other wine-cured olives 1/3 Cup Prosciutto -- (1/3 C.) shredded 2 Teaspoons SUGAR -- (1T.) 1/2 Teaspoon SAGE -- (2/3 tsp.) 1 Teaspoon SALT -- (1-1/2 tsp.) 1/3 Cup Rye FLOUR -- (1/2 C.) 1 1/2 Cups Whole-Wheat FLOUR -- (1-2/3 C.) 1 1/2 Cups Bread FLOUR -- (2 C.) 1 1/2 Teaspoons yeast -- (2 1/2 tsp) Bake according to manuf. instructions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * 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 Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 3 tablespoons brown sugar 1 tsp salt 1 tablespoon butter -- at room temperature 1 cup prunes -- pitted and quartered 1 1/4 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Psomi': Greek Homemeade White Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Lb Flour -- +/- As Needed 3 Yeast Cake 1 C Warm Water 1/2 Lb Margarine -- Softened 1 C Oil 1 C Milk -- More As Needed 1 Tsp Salt 1/2 C Sugar 1 Tsp Cinnamon 3 Eggs -- Or 4, Optional Egg Wash -- 1 Egg/1 T Milk As you can see by previous Greek bread recipes, the Greek Housewives made plenty of bread. These recipes are directly from Greece and are in fairly large quantity.However this and other bread recipes can easily be halved for the smaller hosehold. All yeast breads freeze well too. Crumble yeast in the warm water and let dissolve. Beat the margarine until light and mix into the flour and yeast mixture. Then stir in the oil, sugar, salt, cinnamon, eggs if using ( a lighter baked good ) and the milk, adding " more if needed" to produce a kneadable nonsticky dough. Knead smooth and elastic. Cover in a large bowl and let rise double. Punch down and let rise double again. Shape into 5 loaves and place in pans. Beat egg and milk together and brush loaves. Slash top of each bread. Bake 400 for 15 minutes and then 375 for 30 to 40 minutes or until golden and done. Recipe can be halved easily. Makes 5 loaves From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpernickel 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 1/2 pkg yeast 2 cups rye flour 1/2 cup unprocessed whole-bran cereal 1 3/4 cups bread flour 2 tablespoons caraway seed 1 1/2 tsp salt 1 tablespoon unsweetened cocoa 3 Tbl molasses 1 Tbl safflower oil 1 1/4 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin 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 1/2 cup wheat flour 1 1/2 Tbl butter -- (room temperature) 1 tsp salt 1 tsp pumpkin pie spice 1 egg 1 1/3 cups warm water 1/4 cup orange juice 1/2 cup canned pumpkin 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 * Pumpkin Nut Bread Recipe By :Fleischmann's Bread Machine Favorites Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pumpkin pie filling 1/3 cup milk -- skim 1 large egg 1 tablespoon butter 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup flour -- whole-grain wheat 3 tablespoons brown sugar -- packed 2 tablespoons vital wheat gluten -- my add 1 teaspoon pumpkin pie spice 2 teaspoons yeast Add ingredients to the machine in the order listed. Select white bread and press start. Excellent rise, tasty light and airy. 21.3%cff as written - leave out the nuts and it is 10.3%cff >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin-Pie Bread Recipe By :Great Bread Machine Recipes" by Norman A. Garrett Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons active dry yeast 9 tablespoons sugar 1/2 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon lemon peel -- dried 3/4 cup whole-wheat flour 1 teaspoon salt 2 1/4 cups bread flour 1/4 cup canned pumpkin -- (or squash) 2 tablespoons canned pumpkin 3 ounces orange juice 3 ounces warm water 2 eggs 1 1/2 tablespoons butter Most of our bread eaters like a lighter consistency bread so I substitute the wheat flour with bread flour. I cut back on the sugar a bit and use egg whites (less fat and calories). This makes a wonderfully light loaf that has a sweet pumpkin zip ... Experiment by adding raisins, nuts and/or seeds .... - - - - - - - - - - - - - - - - - - - NOTES : I've had lots of compliments and requests for more. Voted by our "bread consumers" as the best 2 recipes for sweet breads. [See also Grape Nuts Bread] * Exported from MasterCook * Quick And Easy Beer Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tablespoons sugar 12 Oz. beer -- at room temperature 3 Cups self-rising flour by Rozanne Gold Heat oven to 350F. In medium-size enamel pot over medium heat, cook sugar until caramelized and light-brown in colour; remove from heat. Slowly pour in beer; liquid will foam and bubble. Mix well with wooden spoon until all sugar is dissolved. In large bowl, combine flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix until ingredients are incorporated and dough is smooth. Place dough in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread comes out clean, about 1 hour. Remove bread from oven and let cool on rack. Makes one loaf; 16 slices. Per slice: 110 calories, 2g protein, 0g fat, 23g carbohydrate, 299mg sodium, 0mg cholesterol Notes: In order to dissolve the sugar I had to keep the beer & sugar mixture over medium heat while stirring. Let me know if you run into the same problem. This bread was very flavorful. Gold recommends that people experiment with various types of beer, stout and ale. BTW, this recipe by Rozanne Gold was printed in the September 1996 issue of Essence magazine. >From: Allison Kinkead - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Method Whey Bread Recipe Recipe By :Gossner Cheese Company, Logan, UT Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made Low Fat Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 Cups Flour 3 Tablespoons Dried Whey 2 tsp Salt -- (rounded) 1 Tablespoon sugar -- (rounded) 1 Cup Salad Oil 2 Packages Yeast -- or 2 Tablespoons (rounded) 8 cups hot water (Makes 8 loaves) Put yeast, sugar and 1 cup water in a pint bowl. Let raise till bubbly. Sift dry ingredients. Add water, then the yeast and knead well with one hand. Dough shoudl be sticky. Don't add more water. If too firm add more water. Clean hands with edge of spoon. Pull dough away from sides of bowl, pour some oil in, then turn dough and work in more oil until all sides have been covered with oil. Knead bread which is no longer sticky until all the oil is worked in. Let raise 15 minutes. Grease pans. Put dough on greased plastic sheet. Divide into four (4) parts. Take one part away and put the remaining three parts back into the bowl. Divide the one part in half. Pound cut flat, fold over toward you, then fold in sides pounding out bubbles as you go. Fold ends into make smooth loaves. Place in pans. Repeat quickly for all parts. Cover. Turn oven to 400. When bread is just rounded over tins (about 20 minutes) place in heated oven, tins 1/2 inch apart. Bake 15 minutes then reduce heat to 350 for 40 minutes more. Cool. Place in plastic bags forcing out all air. Freeze, when tawing, leave bag tightly closed. Turn every little while until all moisture is reabsorbed into the bread. >From: kahobel@ctsnet.cts.com (Kathy Hobel) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Sourdough Bread Recipe By :Oster Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Large Loaf (1 1/2 lb.): 1/2 cup plain nonfat yogurt 2/3 cup water 1 tablespoon lemon juice 1 tablespoon butter or margarine -- softened 3 1/4 cups Bread Flour --Gold Medal Better for Bread flour 1 tablespoon sugar 1 1/2 teaspoons salt 3 tsp. regular active dry yeast or 2 3/4 tsp. bread machine yeast or quick acting dry yeast (They suggest using the French Bread for the Bread type if you have that option on your machine.) >From: Deana Noelle Goldsmith - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quinoa Bread Recipe By :The Best Bread Machine CookBook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- 1 lb loaf: 1/4 C Quinoa -- PLUS 2 Tbsp Quinoa -- (1/4 C) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 1 1/2 C Bread Flour -- (1 C) 1 1/2 C Whole-Wheat Flour -- (1 C) 1 1/2 Tsp Salt -- (1 t) 3 Tbsp Nonfat Dry Milk Powder -- (2 T), *NOTE 1/4 tsp Ground Cloves -- (1/4 t) 2 tsp Wonderslim -- (1 1/2 t) 3 tbsp Honey -- (2 T) 1 C Water -- (3/4 C) *NOTE: Original recipe called for powdered milk. **NOTE: Original recipe used 1 1/2 T vegetable oil (1 T). Quinoa is an ancient South American high-protein grain recently popularized in the United States. This pearly, nutty grain adds texture and nutritional value to a bread that makes good toast or sandwiches with tuna, cold meat, or an assertive cheese. To cook quinoa, add it to twice its measure of boiling water. Simmer for 10 min. Drain off any excess liquid and let cool. Add the cooked quinoa and all remaining ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. aaaaah-Excellent!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Bran Bread Recipe By :DAK, Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 cups bread flour 1 1/2 cups Raisin bran -- right from the box 1/2 tsp salt 1/4 tsp baking soda 4 tablespoons brown sugar 2 tablespoons butter -- (room temperature) 1 warm water -- (plus 1 Tbl) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Bread Recipe By : 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 -------- ------------ -------------------------------- 2 1/2 Tsp Yeast -- (7G) 3 C Bread Flour -- (450G) 1 1/2 Tsp Salt -- (7G) 3 Tbsp Sugar -- (26G) 1 1/2 Tbsp Powdered Milk -- (12G) 2 Tsp Cinnamon -- (5G) 4 1/2 Tsp Butter -- (15G) 1 1/2 C Warm Water -- Less 3 Tbsp Warm Water -- (300G) Add after 2nd beep: 3/4 C Raisins -- (125g) Welbilt 'The Bread Machine' white bread cycle Add water after secondary kneading (1 hr 37 min) when beeper sounds raisins added to dough; bread done 2 hr 45 min later ** original recipe was 3.4g (1.5 tsp) cinnamon and 85 g (0.5 c) raisins; I insist on extra raisins, and Gail(enochson@maven.u.washington.edu) insists on extra cinnamon. >From: John Whitmore - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Bread With Fruit Pulp Recipe By :Helen Fleischer helen@mbbs.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fatfree Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Raisin Bread recipe 1 cup pulp Reduce the liquid in recipe by 1/2 cup 1 teaspoon cinnamon I have a 1 1/2 pound Welbilt and I make a moist dark bread using carrot pulp saved from my juicer (can you tell I like gadgets?). To a standard raisin bread recipe I add 1 cup of pulp and reduce the water in the recipe by 1/2 cup. I like a tsp of cinnamon in this, too. Since the moisture content of juicer pulp can vary, my failsafe for the water is to start the machine with everything added but the raisins, but with only about half the water I expect to use. Then after a few minutes of mixing I drizzle water in SLOWLY till the dough forms a smooth, slightly sticky ball. Too sticky and the bread tends to fall. Too dry and the bread is a bit too dense and dry. Have fun! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Challah Recipe By :suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Warm Water 2 Tbsp Dry Yeast 4 Eggs 1/2 C Oil 1/2 C Honey 2 C Raisins 14 C Flour -- To 15 C 1 Tbsp Coarse Salt Glaze: 1 Egg -- Beaten Poppy Seeds Makes 6 loaves or 4 loaves and 12 rolls. Pour warm water into large mixing bowl. Stir in yeast and eggs, oil, honey and raisins. Mix well and add about half of the flour. Let rest 45 minutes-1 hour. Add salt and most of remaining flour. Mix and knead. Dough should be soft. Rise again for 1 hour (or not). Divide dough and shape loaves. Place in greased pans and let rise 45 minutes to 1 hour. Preheat oven to 350. Glaze and sprinkle Bake 45 minutes to 1 hour for loaves or 30 minutes for rolls. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin-Barley Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf: Dry group: 1/2 cup vital wheat gluten 1/2 cup quinoa flour 1 cup barley flour 1 cup brown rice flour 1 1/2 tablespoons powdered whey Wet group: 1 cup water 2 tablespoons water 1 1/2 tablespoons canola oil 2 tablespoons honey 1 1/4 tsp salt Yeast: Raisins: 1 package raisins -- (2-1/2 oz) 2 tablespoons Glenfiddich -- (yes, single malt scotch, not brandy) To make a bread more cake-y, try using a substantial amount of barley flour with perhaps some brown rice flour, and omit the wheat. Barley flour makes a yeast bread with a very soft, cake-like texture. Of course you will want to add gluten. I am allergic to wheat, though not to gluten. I have found that when using low-gluten flours if I add 1/2 cup vital wheat gluten to 2 1/2 cups low-gluten flour I get a fine-textured loaf. It does not rise much, but the texture is wonderful! [Susan] Mix raisins with scotch. Place wet group in pan, dry group on top, yeast on top of that. Medium wheat cycle (20 minutes knead, 25 minutes first rise, 50 minutes second rise, bake 55 minutes). Add the raisins and scotch after 12 minutes of kneading. You may need to help the kneading with a rubber spatula -- depends on your machine and the precise moisture of your ingredients. Don't expect much rise; this bread is fine-textured. >From: schapin@mitre.org (Susan Chapin) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ranch 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 -------- ------------ -------------------------------- 3/4 Cup Water 2 Tablespoons Water 1/3 Cup Ranch Salad Dressing -- Bottled 3 Cups Bread Flour 2 Tablespoons Sugar 1 tsp Salt 1 3/4 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/Whte cycle. Use medium or Light curst color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. >From: rfurniss@sisna.com (Reid J. Furniss) - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe * Exported from MasterCook * Real Chocolate 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 Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1/2 cup sugar 1/4 cup unsweetened cocoa 1 egg -- unbeaten 1/4 cup butter or margarine 1/2 tsp vanilla 1 cup milk -- warmed 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 * Recipe Conversion - Yeast Breads Only Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- This technique is for yeast breads only Four steps: 1. Cut the recipe down so it will make one loaf. 2. Determine the parameters of your bread machine. 3. Determine the liquidity ratio of the recipe. 4. Determine the overall bulk of the recipe. 1. Reducing recipe size. Most recipes tell how many loaves they make. Some will tell the size of the loaf. Cut the recipe down so it will make one loaf. A rough judgement can be made by looking at the flour required. A 1 pound loaf requires about 2 cups of flour. Therefore if your recipe calls for 6 cups of flour, you can figure it will make 3 - 1 pound loaves or 2 - 1 1/2 pound loaves. 2. Determine machine parameters. Since each machine varies in its capacity and motor power, you must determine the acceptable ranges for your machine in two categories: liquidity ratio and bulk. To find your machine's range, look at the basic white bread recipe that came with the machine. Determine the number of cups of flour called for. Follow that column until you find the row that shows the number of ounces of liquid (water or milk) called for in the recipe. In that box you will find the ratio range for your machine. Highlight or write down the ratio range. Bulk is determined by the number of cups of flour called for in the basic white bread recipe for your machine. If the recipe calls for 2 to 2 1/2 cups of flour, you have a 1 pound machine. If the recipe calls for 3 to 4 cups of flour you have a 1 1/2 pound (or greater) machine. Bread Machine Liquidity Ratios Ounces Liquid Cups of Flour 1/8C = 1oz 2 2 1/2 3 3 1/2 5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2 6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2 7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4 8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9 9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4 10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1 11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8 The ratio for my Zo is 2.89. (3.25 cups flour / 1 1/8 cups water) Ratio is computed by dividing dry ingredients by liquid. Higher ratios indicate stiffer dough. Lower ratios indicate more liquid dough. 3. Determining Liquidity Ratio. Using the following chart you now need to determine the liquidity ratio of your recipe. Fill in the ingredients and their amounts in the appropriate columns. Write the amounts as decimal fractions so you can use a calculator later to add them up. For example if the recipe calls for 2 1/2 cups of flour - put 2.5 in the dry cup column. You'll have to determine whether an ingredient is dry or wet. Generally - use the form the ingredient is in when you add it. Exeptions to this are things that are goin to melt when heat is applied such as butter, margarine, fresh cheese or shortening. Some ingredients shouldn't be computed. Don't include the following in the calculation: yeast, raisins / nuts / seeds added at the mix cycle. You should count raisins / nuts / or seeds added initially as dry ingredients. After you have entered all the ingredients, total each column and place the sum in the subtotal box. Then multiply the subtotal by the multiplier specified and place the result in the total box. Add the totals together for wet and dry grand totals. Then divide the dry grand total by the wet grand total to compute the ratio for this recipe. For best results the ratio should fall within the range specified for your machine from step 2. If the ratio only misses by a few points it will probably be satifactory. If the ratio is below the range your dough might be too wet. Try a slight reduction in liquid ingredients or an increase in dry ingredients and recalculate. If the ratio is above the range, it is too dry. Add liquid or reduce the dry ingredients. You may still need to experiment a little but this calculation will get you beyond the trial and error stage. Dough Liquidity Calculation Worksheet DRY WET Ingredient tsp tbs cup tsp tbs cup oz Subtotal Multiplier 3 48 3 48 6 Total Grand Total Liquidity ratio 4. Determining Bulk. You don't want to overflow the machine so make sure that the recipe doesn't call for more than 2 1/2 cups of flour for a one pound machine, or more than 3 1/2 cups for a 1 1/2 pound machine. If you need to fine tune the recipe make equal adjustments to both the wet and dry ingredients in order to maintain the liquidity ratio. Gerard_Mcmahon@ftdetrck-ccmail.army.mil Gerry McMahon - - - - - - - - - - - - - - - - - - - NOTES : conversion info * Exported from MasterCook * Red Lobster "Biscuits" Recipe By :rec.food.cooking Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Bisquick(r) baking mix 2/3 C Milk 1/2 C Cheddar Cheese -- shredded 1/4 C Butter Or Margarine -- melted 1/4 Tsp Garlic Powder Preheat oven to 450 deg. Mix baking mix, milk and cheese until soft dough forms; beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing them from cookie sheet. Serve warm. Connie Griffith >From: FreeBananas@cup.portal.com (Khaled Kal Marchi) >From: jadi@juno.com (Jadi Christian) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Lobster Cheese Biscuits Recipe By :Red Lobster Serving Size : 60 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Garlic powder 1 tablespoon dried parsley 1 teaspoon Italian seasoning 5 pounds Bisquick(r) baking mix 44 ounces cold water 1 pound sharp cheddar cheese -- grated 1/2 cup Butter Preheat oven to 450 degrees. Mix bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The RL manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. >From Dave Jerzycki - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Onion And Pecan Bread For Breadmachine Recipe By :Lorna Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3 Cups Bread Flour -- White 1 1/2 Teaspoons sugar 1 1/2 Teaspoons salt 1 Cup water -- warm 1 Tablespoon water -- warmed 1/4 Cup butter 1/2 Cup onion -- red chopped 3/4 Cup pecans -- chopped Bake in bread machine. >From: marciaf@juno.com (Marcia A Fasy) - - - - - - - - - - - - - - - - - - - NOTES : 2381 cal 104 gm fat per loaf = 23% fat * Exported from MasterCook * Reggie's Version Of Italian Cracked Wheat Bread Recipe By :modified from The Best Bread Machine Cookbook Ever Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 Lb Loaf: -- (1 lb loaf:) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 1/2 C Bread Flour -- (1 2/3 C) 3/4 C Cracked Wheat -- (1/2 C) 1 1/2 Tbsp Sugar -- (1 T) 1 1/2 Tsp Salt -- (1 t) 1 Tbsp Olive Oil -- (2 t) 1 1/4 C Water -- (3/4 C + 2 T) Since I can't eat anything with pepper in it this is my version of this bread. I must say that it was EXCELLENT - even though I didn't have any wheat germ to add (original recipe calls for wheat germ 3 T (2 T). The next time I made this (the next day) I tossed in some toasted sesame seeds and it was really good. Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Reuben Rye 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 pound : 1 teaspoon active dry yeast 1 cup rye flour 1 1/3 cups bread flour 1 tablespoon gluten -- optional 1 tablespoon shortening -- or butter 2 tablespoons brown sugar 1/2 teaspoon caraway seed 1/2 teaspoon salt 1/2 cup corned beef brisket -- chopped 1/3 cup sauerkraut -- finely chopped, * 1.5 pound active dry yeast 1 tsp. rye flour 1 1/2 cup bread flour 2 cups gluten flour (may be omitted) 2 Tbs. shortening (or butter) 1 Tbs. brown sugar 1 Tbs. caraway seed 1 tsp. salt 3/4 tsp. chopped corned beef 3/4 cup sauerkraut, well chopped* 1/2 cup water 1 cup *Be sure to rinse and drain sauerkraut well. Add all ingredients to machine per manufacturer's directions. Sauerkraut should be added the same time as the water. Makes gread toasted bread sandwiches if topped with 1000 Island dressing and slices of melted Swiss cheese. Store this bread in refrigerator. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Bread Recipe By :Donna German The Bread Machine CookBook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 1/2 cup rice -- cooked 1/2 cup water 2 teaspoons butter or margarine 1/4 teaspoon salt 1/4 teaspoon sugar 1 1/2 cups bread flour 1 teaspoon yeast --medium-- 2/3 cup cooked rice 2/3 cup water 1 teaspoon butter or margarine 1/3 teaspoon salt 1/3 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : * Any type of rice may be used for different flavors of bread, such as brown, wild, basmati, white, etc. Rice doubles in volume when cooked. For example, cook 1/4 cup rice grains in 1/2 cup water yields 1/2 cup cooked rice- or just use leftover rice. * Exported from MasterCook * Rich Dough (For Buns, Cinnamon Rolls, Etc) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 280 ml warm water 2 Tbsp powdered milk 3 Tbsp sugar 3 Tbsp margarine 1 large egg 1 tsp salt 3 1/2 cups white flour --or 2 cups white flour -- 1 1/2 cup whole wheat flour 2 tsp active dry yeast Add ingredients to bread bin in order of list. Select dough. When machine beeps- take out dough and shape into buns or add ingredients for cinnamon rolls and let rise again in warm oven that is heated by your oven light and a bowl of hot water. Bake when risen double. *When I rise my buns, I bake them for about 10 minutes and then throw them off my cookie sheet onto my hot tile in the oven. Then they bake for about another 10 minutes. They are really crusty. The tile is unglazed- that means it has no shiny finish. Mine is 16"x16" and cost $10 Canadian including taxes. My husband thinks that it is really a large floor tile. I sprinkle cornmeal on it and the buns then bake with it on. >From: "Carole/Bob Walberg" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rich Egg Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp yeast 2 Tbsp sugar 1 Tsp salt 2 eggs 2 Tbsp margarine -- softened 3 1/3 C Flour -- (or a little less) 3/4 C Milk -- Warm,Original Recipe Said To Scald & But I Didn't Bother -- And Cool 1/4 C water Bread Cycle: white bread This is based on a Betty Crocker Cookbook recipe for Rich Egg Bread, which I adapted for use in my bread machine. This is a cake-like bread that lasted less than four hours in our household. Even the puppy was begging for more! (Okay, well, maybe the puppy isn't a good indicator of food quality. But the humans, birds and one cat loved it too. It was really good!) I'm baking in the arid Arizona desert, so you may have to adjust the amount of flour. What I did: put in 3 cps of flour with the other ingredients and start the machine. Watch the dough during the initial kneading cycle. If it looks gluey and wet, add more flour one tablespoon at a time. Stop when the dough looks "just right." If you aren't sure what "just right" dough looks like, observe your own dough with a recipe you know works, then try this recipe. My theory about adapting bread recipes: my machine takes 3 cps of white flour very nicely. One package of dry active yeast is the same as 2 1/4 tsp. of yeast. Look at your original ingredient list. If the recipe makes two loaves and calls for 7 to 7 1/2 cps of flour, cut all the other ingredients in half. Use 2 1/4 tsp yeast. If you run into a peculiar amount of eggs, like 1 1/2 eggs, round up and use a little more flour or a little less fluid. Always watch the initial kneading cycle the first time you try the recipe, and add more flour or liquid as required. WRITE DOWN ALL YOUR MEASUREMENTS so you can refine your recipe the next time around. >From: Tina Durham - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Bread Recipe By :Low-Fat Baking column in L.A. Times, 8/12/93, German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons yeast 1 cup warm water -- (105-115 degrees) 1 teaspoon sugar 3 cups flour 1/2 teaspoon salt 1/4 cup fresh rosemary -- chopped 1 tablespoon cornmeal 1 clove garlic -- minced 1/8 teaspoon cracked black pepper 1/2 teaspoon rock salt Sprinkle yeast over warm water in small bowl. Stir until dissolved. Stir in sugar. Stir in 1/2 cup of flour until smooth. Let stand until mixture begins to bubble. Combine remaining flour and salt. Stir in yeast mixture and rosemary. Turn out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes. Cover and let rise in lightly oiled bowl until doubled in size, about 1 hour. Punch dough down. Roll to 9-inch circle on lightly floured surface. Place on lightly oiled baking sheet sprinkled with cornmeal. Brush bread with oil mixed with garlic (optional). Sprinkle over cracked pepper and crushed rock salt. Using 2 fingers, poke holes at even intevals over the top of the bread. Let stand about 15 minutes. Bake at 425 degrees, 15 to 20 minutes or until golden brown and loaf sounds hollow when tapped. Remove to wire rack to cool slightly before serving. Makes 8 servings. With the oil, that's 171 calories; 2,949 mg sodium (I'm definetely omitting *that*), 0 cholesterol; 1 gram fat; 35 grams carbohydrates; 5 grams protein; 0.22 grams fiber. Recipe By Donna German >From - sally charette - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Garlic Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg yeast 1 Cup whole wheat flour 2 Cups Flour -- Unbleached 1 Tsp salt 1 Tsp freshly ground pepper 2 Tbsp oil 1 1/2 Tsp Minced Garlic -- In Oil, Or 1-2 Cl Crushed -- Fresh Garlic 1 Tbsp dried parsley 1 Tsp dried rosemary 1 1/2 Tsp dried oregano 1 1/4 Cups Warm Water -- Very Warm (adapted from Bernard Clayton's _Complete Book of Bread_, p. 464) From: blue@azure.cam.nist.gov (Jim Blue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Olive Oil 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 2 Cups basic bread sponge 3 Tablespoons extra virgin olive oil extra virgin olive oil -- for brushing 3 Cups All-Purpose Flour -- Unbleached 1/3 Cup unbleached all-purpose flour -- for kneading 1/2 Cup whole wheat flour -- preferably organic 1/4 Cup fresh rosemary -- finely chopped 2 Tablespoons kosher salt cornmeal -- for sprinkling Measure the rosemary *after* chopping. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge and 3 tablespoons oil into the water, breaking the sponge up using your hands or a spoon. Stir in the rosemary and salt. Add 3 cups of the unbleached flour, the whole wheat flour, and salt and mix, scraping and folding until the dough gathers into a single mass which will be wet and sticky with strands hanging from your fingers. Turn the dough out onto a lightly floured surface and allow to rest for 3 minutes. knead in as much of the 1/3 cup of flour as is required to make a smooth, elastic and only slightly sticky dough (use as little flour as is possible). Shape into a ball. Place the dough in a lightly oiled bowl, brush the top of the dough with additional oil, and cover with plastic wrap and refrigerate overnight. Remove from the refrigerator and allow to warm-up in a draft-free spot for two hours. Sprinkle a baking sheet without sides generously with cornmeal. On a floured work surface, halve the dough and then shape one piece into a ball, pressing to remove any large bubbles at the edges. Place the dough-ball on the baking sheet, being sure to put the seam on the bottom. Repeat with the second ball, leaving 3 to 4 inches between the two. Cover with plastic and allow to rise until doubled, in a draft-free location. This should take 2-2 1/2 hours. These loaves will be flat and wide. 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. Brush the loaves again with oil and then, using a razor blade, make a tic-tac-toe pattern in the top of each of the loaves - do not tear the dough, you want to cut it. Pour the boiling water into the baking pan. Slide the loaves off the sheet and onto the stone. Bake for 20 minutes, reduce the temperature to 350 and then bake for another 30-35 minutes until the loaves are a light golden brown and hollow sounding when tapped on the bottom. When done, brush with additional olive oil and transfer to cool on a rack. >From: "steven.h.bergstein" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary-Basil Bread Recipe By :Bread list Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups bread flour 2 tablespoons sugar 1 tablespoon dry milk 1 teaspoon salt 2 tablespoons dried rosemary -- or 3 T 1 tablespoon basil 1 tablespoon olive oil 7 1/2 ounces water 1 teaspoon yeast Seems best baked on light. From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Round, Flat, Arabic Bread (Pita) Recipe By :Lebanese Mountain Cookery, Hammady Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon dry yeast -- (1 pkg) 1 Teaspoon sugar 1 Cup warm water 15 Cups white flour -- unbleached 4 1/2 Tablespoons salt 5 Cups warm water (add 1 1/2 cups nonfat dry milk -- optional to water and beat well) 3 Tablespoons olive oil Proof the yeast by dissolving the yeast & sugar in 1 cup lukewarm water for 5 to 10 minutes. Mix 14 cups flour and salt together in a large bowl, reserving 1 cup flour for kneading. Add 5 cups lukewarm water, oil, and the yeast mixture all at once to flour. Stir with wooden spoon or with hands until dough sticks together. Turn out onto a floured board or cloth and knead very well. Gradually add the reserved flour to keep dough from sticking. Kneading may take 10 to 15 minutes. Dough is ready when it feels elastic; bubbles will break on the surface when you form it into a ball. NOTE: It is important to knead this dough sufficiently. Proper kneading will insure that the breads puff up, or balloon, during the short, very hot baking time. Otherwise, the air pocket that creates the top & bottom layers of bread may not form completely. Place in a greased bowl and cover with a dry cloth. let dough rise in a warm place, undisturbed, until it doubles in size (about 2 hours). Punch dough down. Oil hands and divide dough into 25 to 30 balls the size of small oranges. Again, cover them with a dry cloth and place in a warm spot to rise for 30 minutes. Roll each ball into a 7 to 8 inch circle, 1/4 inch thick or less. Place circles of dough on flat boards or a table. Cover with dry cloth and let rise 1 hour. Meanwhile, preheat oven to 450 degrees. Place breads on baking sheets, 2 per sheet. When you remove the dough rounds to the baking sheets, flip them so the top side becomes the bottom side on the sheet. The moister surface is now exposed and rises more easily than the other, which may have dried out slightly. Bake in mid-oven, 2 sheets (4 breads) at a time, for 4 to 6 minutes. After 2 to 3 minutes, the breads will rise and balloon on the baking sheets. Bake 2 to 3 minutes longer, until just slightly brown on the bottom. Slide breads onto a board to cool, and spray immediately with water. Cover with a damp cloth. When completely cool, flatten them gently with your hand and stack in a pile. Cover stack with a damp tea towel for 2 to 3 hours. Yield: 25 to 30 breads. Freezes well. >From: Jenny L. Berger - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black 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 International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 tablespoons canola oil 1 tablespoon dark molasses 1 tablespoon vinegar 1/2 teaspoon sugar 3/4 teaspoon salt 1 1/2 tablespoons unsweetened cocoa powder 1/3 teaspoon dried onions -- minced 3/4 teaspoon instant coffee powder 2 teaspoons caraway seed 1/8 teaspoon fennel 1/2 cup oat bran 1 1/2 cups bread flour 1 cup rye flour 1 1/2 teaspoons yeast >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #2 Recipe By :DAK Loafing It 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 -------- ------------ -------------------------------- 1 pkg yeast 1 tablespoon sugar 1 1/2 cups bread flour 1 1/2 cups rye flour -- medium 1/4 cup whole wheat flour 1/2 cup bran -- unprocessed flakes 1 tablespoon caraway seed 1 tsp salt 1 tsp instant coffee powder 1/4 tsp fennel seeds --- 1 cup water 2 tablespoons water 2 tablespoons molasses 2 tablespoons cider vinegar 2 tablespoons butter -- at room temperature 1/2 ounce unsweetened chocolate Heat the water, vinegar, butter and chocolate over low heat until chocolate and butter melt, stirring frequently. Cool to 105-115 degrees before adding 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 * Russian Black Bread #3 Recipe By :Better Homes and Gardens Cookbook, 1981 Serving Size : 32 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour -- (3 1/2 to 4) 4 cups rye flour 2 cups all-Bran(r) Cereal --or any whole bran cereal 2 packages active dry yeast 2 tablespoons instant coffee -- crystals 2 tablespoons caraway seed 1 tablespoon sugar 1 teaspoon fennel seed -- crushed 2 1/2 c water 1/3 c molasses 1/4 c butter or margarine 1 square unsweetened chocolate -- (1 oz) 2 tablespoons vinegar 1/2 c cold water 1 tablespoon cornstarch In a large mixing bowl combine 3 c of the all-purpose flour, 1 c of the rye flour, bran cereal, yeast, instant coffee, caraway, sugar, fennel seed, and 1 Tablespoon salt. In a saucepan, heat together 2 1/2 c water, molasses, butter, chocolate and vinegar just until warm (115-120 F) and chocolate and butter are almost melted; stir constantly. Add molasses mixture to flour mixture in bowl. Beat a low speed 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in remaining 3 c rye flour and as much of the remaining all-purpose flour as you can mix in with a spoon. Turn out into a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 min total). Dough may be slightly stickly because of the rye flour. Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till nearly double (1 1/4 to 1 1/2 hours). Punch down; divide in half. Shape each half into a ball. Place on greased baking sheets. Flatten slightly with palm of hand to a 6 to 7" diameter. Cover; let rise till nearly double (30-45 min). Bake at 375 for 50-60 min or till well browned and bread sounds hollow when tapped. Remove from baking sheets; cool. Meanwhile, in a small saucepan combine 1/2 c cold water and cornstarch. Cook and stir till thickened and bubbly; cook 1 min more. Brush over hot bread. Per serving: 126 cal; 2 g fat (recipe indicates this makes 32 servings) >From: "Mary A. Flesch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye And Dill Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces skim milk -- warmed 6 ounces water -- warmed 3 tablespoons brown sugar 1 1/2 teaspoons lecithin 1 1/2 cups whole wheat flour 1 1/2 cups white flour 1 cup rye flour -- dark 1 1/2 tsp salt 1 tablespoon caraway seed 1 1/2 teaspoons dill weed 1 1/2 teaspoons yeast Put all ingredients in bread machine. Bake on medium setting. >From: mormaker@rmii.com - - - - - - - - - - - - - - - - - - - NOTES : Makes large loaf. * Exported from MasterCook * Rye Beer Bread Recipe By :Donna German The Bread Machine Cookbook II Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small: -- (med:) 3/4 Cup beer -- (1 1/8 C) 1 1/2 Tablespoons vegetable oil -- (2 1/4 T) 1/4 Teaspoon sugar -- (1/3 t) 1/4 Teaspoon salt -- (1/3 t) 1 Cup rye flour -- ( 1 1/2 C) 1 Cup bread flour -- (1 1/2 C) 1 Teaspoon Active Dry Yeast -- (1 1/2 t) A subtly different flavored loaf with a great texture. Slices well for sandwiches. Lars >From: S40391060@sb.hhs.dk - - - - - - - - - - - - - - - - - - - NOTES : A subtly different flavored loaf with a great texture. Slices well for sandwiches. * Exported from MasterCook * Rye 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 -------- ------------ -------------------------------- 1 package yeast -- rapid Rise 1 1/2 cups rye flour -- fine ground 3 1/2 cups White Bread Flour -- To 4 C 2 Teaspoons sugar 1 Cup Skim Milk -- And 1 cup water -- tap, combined with 1/4 Cup Warm Water -- (100 Degree) 4 Oz pureed prunes baby food Just worked out a Rye Bread recipe that I will share. First of all, though, after MUCH frustration in trying to perfect a Rye Bread recipe, I have determined that the flour is the most important thing. I started using Hodgson Mills whole grain, and it is much to coursely ground. I ended up with bricks and door stoppers. It was HORRIBLE. I am now using a different brand, I can't think of the name now, but they also make the whole wheat pastry flour I buy. It is much finer ground and I am sure must have a higher gluten content. I make all of my bread by hand, as I can't convince myself to have another appliance on the kitchen counter. Well, here is the recipe. Dissolve the yeast in the water with the sugar and allow to proof. Mix the prunes with the combined milk and water. Combine the flours in a bowl and stir well. In a separate bowl, start with the yeast and milk/prune mixture, and stir well. Add three cups of flour mixture, and stir till well mixed. Add 2 cups of flour mixture on top and work in with your hands. You may want to put some flour directly on your hands and wring them like you are washing them with the flour, this will help remove the goo from your fingers. Work in as much of the flour mixture as you can. Knead on a floured board for 5 to 7 minutes, until it is elastic. Place in a lightly sprayed bowl, cover with plastic wrap and a towel, and let rise till double. 1 to 1 1/2 hours depending on the temp of your kitchen! Punch down, reshape, and place in a 3 quart casserole dish that is sprayed and coated with cornmeal. Bake at 375 for 40 to 45 minutes. Cover with a towel for about 30 minutes after removing from oven, this will help make the crust soft. You may want to add caraway, anise, or fennel seeds to this recipe. I used caraway, and liked it a lot. From: Kent Campbell - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread #2 Recipe By :Welbilt, The Bread Machine 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 -------- ------------ -------------------------------- 2 1/2 Tsp Yeast -- (7G) 2 1/4 C Bread Flour -- (188G) 3/4 C Rye Flour -- Med, (115G) 1 1/2 Tsp Salt -- (7G) 1 1/2 Tbsp Sugar -- (13G) 1 1/2 Tbsp Powdered Milk -- (12G) 1 1/2 Tsp Caraway Seed -- (4G) 4 1/2 Tsp Butter -- Or Shortening,(15G) 1 1/2 C Water -- Less 3 T, (300G) white bread cycle >From: John Whitmore Formatted into MasterCook by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread #3 Recipe By :ELECTRIC BREAD 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 -------- ------------ -------------------------------- 3/4 cup water 1 1/2 cups White bread flour 1/2 cup Rye flour 1 1/2 tablespoons Sugar 3/4 teaspoon Salt 3/4 tablespoon Butter 2 teaspoons cornmeal 1 teaspoon Caraway seed 1 1/4 teaspoons yeast -- rapid rise --or 2 tsp regular yeast This is the ingredients list for the one pound size. >From: "John E. Johns" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread #4 Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 2 cups rye flour 2 cups bread flour 2 tablespoons nonfat dry milk powder 1 tablespoon sugar 1 tsp salt 1 tablespoon honey 1 tablespoon butter 1 tsp ground allspice -- optional 1 tablespoon caraway seed -- optional 1 1/2 cups warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread #5 (Sourdough) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- I (Sourdough): 1/3 Liter water 25 Grams yeast 1/2 Tsp honey 200 Grams Rye Flour -- (Coarse) II: 3/8 Liter water 500 Grams Rye -- Grains, Cracked/Cut 200 Grams wheat flour III: 1/2 Liter Warm Water -- (0.5 to 0.75) (ca. 32C/90F) 2 Tsp salt 600 Grams rye flour (coarse) I. Mix and cover with cling film, leave at room temperature 48 hours. II. Mix with sourdough (I),cover with film and leave at room temperature for 24 hours. Add to II and knead until the dough is smooth. Remove 0.15 liter of the dough to act as sourdough next time. Put in a 3 liter tin (Preferably the same shape as a regular toast bread). Let the bread raise for 2 hours at room temperature. Brush with water and make holes with a fork. Bake 90 minutes in a preheated oven. Freezes well. NB! Rye bread is regularly eaten in Denmark for lunch, and is used for open sandwiches, rye bread is rich in fibres and thus much more healthy than regular bread. A roughly similar version is know in Germany as Schwartzbrot. To make Danish open sanwiches, slice the bread thinly and cut each slice in half. Just about anything that could go in a regular sandwich can be used on top. An example could be: butter the slice of bread, put a small leaf of lettuce on, put alternate slices of egg and tomato on (3 or 4 of each), put a little mayo on top and sprinkle with freshly cut chives. Another version could be a full slice of bread with a hamburger on top and fried onions. In a near future I'll be typing up a collection of ideas for open sandwiches. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread Of The Week, Betsy's 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 1/4 cups water 1 Tbsp butter 1 Tbsp applesauce 2 Tbsp honey 1 tsp salt 2 cups whole wheat flour 1 1/2 cups rye flour 2 1/2 Tbsp whole wheat gluten 2 tsp yeast 2 tsp whole caraway seed -- optional (ingredients in order of adding them to our machine) If you use whole wheat bread flour, use less gluten. Don't cut the salt much! For a higher loaf use 1 cup rye flour and 2.5 cups whole wheat flour. "Here's this week's recipe. It's getting close! It makes a firm, slightly sweet loaf with a small even crumb and a good rise." >From: Elizabeth Schwartz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread With Beer And Orange Recipe By :Loafin It, DAK (Jeff Beadles) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1 C Rye Flour -- medium 2 1/2 C Flour -- All-Purpose 2 Tbsp Wheat Germ 1 Tsp Salt 1 cup flat beer -- room temp 2 Tbsp Molasses 2 Tsp Orange Peel -- grated 2 tbsp Butter -- room temp. 1/4 C 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 source: DAK Loafing It, P 12 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sage Wheat Bread Recipe By : Serving Size : 16 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 1/2 lb Loaf: -- (1 Lb Loaf): 1 1/2 C Water -- Milk, (1 C) 1 Tbsp Applesauce -- Shortng,( 1 1/2T) 2 C Whole Wheat Flour -- (1 1/2 C) 1 C Bread Flour -- ( 2/3 C) 1/3 C Cornmeal -- (1/4 C) 1 Tbsp Brown Sugar -- (2 T) 2 Tsp Fresh Sage -- (1 1/2 T), Or 1/2 Tsp Dried Sage -- Crushed,(1/2 Tsp) 3/4 Tsp Salt -- (1/2 T) 1 Tsp Yeast -- (1 Tsp) I don't know where I got this but it was quite good. Could use more sage. Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn Recipe By :The Bread Machine Cookboo1991,Donna Rathmell Germann Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Medium Loaf: 2 1/2 Tbs milk 1/3 cup water 4 1/2 Tbs butter or margarine 2 eggs 1 tsp salt 2 1/2 Tbs sugar 2 cups bread flour 3/4 tsp yeast Small Large milk 2 Tbs 1/4 cup water 1/4 cup 1/2 cup margarine/butter 3 1/2 Tbs 7 Tbs eggs 1 1/2 3 salt 3/4 tsp 1 1/2 tsp sugar 2 Tbs 1/4 cup bread flour 1 1/2 cup 3 cups yeast 1/2 tsp 1 tsp Note that this is a very high rising loaf. Use less yeast than normal and DO NOT decrease salt amount. >From: Edward D. Sandoval - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn #2 Recipe By :Bread Machine Cookbook V, Donna German Serving Size : 32 Preparation Time :1:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 egg 3 tablespoons unsalted butter 1 teaspoon salt 1/3 cup sugar 3 cups bread flour 1 1/2 teaspoon yeast White, light crust. >INTERNET RECIPES FROM MASTER COOK LISTSERVER >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Bread Recipe By :Betty Crocker's Bread 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 -------- ------------ -------------------------------- 3/4 Cup Salsa 1/3 Cup Water 1 Tablespoon Water 2 Tablespoons Butter or Margarine -- Softened 3 Cups Bread Flour 2 Tablespoons Fresh Cilantro -- Chopped 2 Tablespoons Sugar 1 1/2 tsp Salt 2 tsp Yeast Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack. >From: rfurniss@sisna.com (Reid J. Furniss) - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2-pound loaf recipe ------------------------------ >From: rfurniss@sisna.com (Reid J. Furniss) * Exported from MasterCook * Salt Rising Bread Recipe By :Marion Harland's Complete Cook Book,1903 Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fatfree Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart warm water 1 teaspoon sugar 1/2 teaspoon salt baking soda -- size of a pea 1 tablespoon cornmeal -- optional flour Put a quart of warm water,--not scalding hot, but at blood- heat,--into a pitcher, deep and of narrow mouth. Beat into it one teaspoonful of sugar, one-half teaspoonful of salt, a lump of soda not larger than a pea and (not necessarily, but preferably) a tablespoonful of corn-meal, with enough flour to make a rather thick, but not really stiff, batter. Set your pitcher, well covered, into a stone jar or other deep vessel, and surround it with blood- warm water, setting it where such temperature will be quite evenly maintained. Never allow it to reach scalding heat. In two and a half hours, or, at the very most, three and a half, you will have foaming yeast. Now take a pan of flour, make a hole in the center, pour in the foaming yeast with as much water, gradually mixed with the yeast and flour, as will make the number of loaves desired. Do not make the dough very stiff. It should quake visibly when the pan is shaken. Cover well with dry flour and clean cloths, set in a warm place (temperature 80 degrees or 100 degrees Fahrenheit, or thereabouts), and, as soon as light, knead into loaves, which will soon rise enough for baking. Do not delay baking after the last rising, or your bread may have a slightly sour taste. Bake thoroughly, and no better or more wholesome fermented bread could be asked for. >From: Wendy Campbell - - - - - - - - - - - - - - - - - - - NOTES : First time experiences with recipes written in the old-fashioned way can be, shall we say, interesting. Here are a few hints and/or translations to get you started in case you need help. -Most of us, these days, do not have wooden bowls large enough for such an operation. Not to worry, use ceramic, glass, or even plastic. Using metal is *not* recommended. -Blood-warm is that temperature at which you give a baby a bottle; you know, when you drop it on your wrist it is neither hot nor cold. -You will note that no temperatures are given. Using the setting for your favorite bread recipes is, most likely the best (at least to start with). Remember that in 1903 many women were still cooking on wood cook stoves. -"...pitcher, deep and of narrow mouth..." does not really have to be a pitcher but the deep and narrow is to facilitate the fermenting so do use a vessel that is deep and narrow. Again, no metal. * Exported from MasterCook * Salt Rising Bread #2 Recipe By :Marion Harland's Complete Cook Book, 1903 Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon salt 2 cups hot water flour --- 1 teaspoon salt 1 pint milk -- warm flour An old Virgina Recipe. Dissolve a half-teaspoonful of salt in two cups of scalding water, and beat in gradually enough flour to make a very soft dough. Beat for ten minutes, cover and set in a very warm place for eight hours. Now stir a teaspoonful of salt into a pint of lukewarm milk and add enough flour to make a stiff batter before working it into the risen dough. Mix thouroughly, cover, and set again in a warm place to rise until very light. Turn into a wooden bowl and knead in enough flour to make the batter of the consistency of ordinary bread dough. Make into loaves and set those these to rise, and, when light, bake. >From: Wendy Campbell - - - - - - - - - - - - - - - - - - - NOTES : First time experiences with recipes written in the old-fashioned way can be, shall we say, interesting. Here are a few hints and/or translations to get you started in case you need help. -Most of us, these days, do not have wooden bowls large enough for such an operation. Not to worry, use ceramic, glass, or even plastic. Using metal is *not* recommended. -Blood-warm is that temperature at which you give a baby a bottle; you know, when you drop it on your wrist it is neither hot nor cold. -You will note that no temperatures are given. Using the setting for your favorite bread recipes is, most likely the best (at least to start with). Remember that in 1903 many women were still cooking on wood cook stoves. -"...pitcher, deep and of narrow mouth..." does not really have to be a pitcher but the deep and narrow is to facilitate the fermenting so do use a vessel that is deep and narrow. Again, no metal. * Exported from MasterCook * Salt Rising Bread #3 (Text) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Salt rising bread is a bread made from a potato/cornmeal starter which produces the only leavening in the recipe. This is a fickle bread because sometimes the mixture doesnt "take ". It is called salt rising not because of salt content but because the bowl containing the starter was packed or surrounded by salt to keep the bread warm! The recipe is a challenge because of this. Technically it is not a hard bread to make. If your starter doesnt bubble, foam , smell yeasty or unpleasant ( like ripened cheese ) then DONT BOTHER TO CONTNUE WITH THE RECIPE. If you consult old cookbooks you will find a variety of salt rising recipes. This recipe was passed on by a person who has made delicious successful bread. Ive had great results with this recipe. Please remember one thing: salt rising breads demand constant warmth.So make sure even utensils are warm. The finished bread is most delicious with a texture similar to yeast risen breads. Salt rising breads tend to be heavier and denser than most yeast risen white breads. The bread is excellent toasted. Now see the separate recipe and tips. Joan From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt Rising Bread: Recipe/tips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Miscellaneous & Tips White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Med Potatoes -- Or Large 3 Tbsp Yellow Cornmeal 1 Ts Sugar 1 Tsp Salt 4 C Boiling Water 2 C Milk -- Warm 1 C Warm Water 1/2 Tsp Baking Soda 2 Tsp Salt 2 Tbsp Shortening -- Melted Or Oil 5 Lb Bread Flour -- Is Best Wash potatoes and peel well. I use Eastern potatoes which are common in my area and are the cheapest. Slice raw potatoes thinly into a large pyrex or ceramic bowl ( non reactive ).Add by sprinkling on the cornmeal, sugar,salt and pour over the boiling water.Wrap the bowl tightly with a heavy towel and cover the towel with a foil wrap. Place in a constant warm place overnight such as a radiator or on a low heat warming tray.Set the tray to 90 degrees or a warmth that is comfortable when touched but not to hot to touch. Then place a larger towel over the entire covered bowl. I find that 12 to 15 hours is a good time limit to produce the foamy starter. If the next morning the starter isnt foamy or doesnt smell strong, then do not continue with the recipe. You must have the foam and the smell! Now in a separate bowl, mix together the warm milk, ( even skim is fine ), warm water, baking soda, salt and melted shortening or oil. Drain the potato mixture in a collander saving the starter liquid and mixing with the milk & water mixture. Stir in enough flour ( I use bread flour ) to make a smooth dough. Knead until smooth and elastic as you would for yeast dough, about 8 minutes or so, adding more flour as needed to prevent stickiness. divide the kneaded dough into 6, greased 1 pound small loaf ( 8 x 4 ) pans or 4, 9x3 loaf pans. dough should fill pan 1/3 full. Let the breads rise in a consisitent warm place covered ( again use a 90 degree warm warming tray ) until breads are almost double and risen almost to tops of pans. ( about 1 1/2 to 2 hours) . Bake in a 400 degree oven for 30 minutes or golden. remove to racks to cool. bvrush tops of loaves with melted butter. The characteristic strong odor you smell as the breads are baking will not overly manifest itself in the flavor of the bread. The bread has a nice grain and texture and pleasant taste. Great toasted.Freezes well. Btw: people always ask about the 1/2 tsp baking soda. There seems to be enough alkaline/acid reaction to give the bread a boost.Since this bread always tastes and looks great I never omit it although you may find other recipes that dont use it. The chief leavener comes from the fermented potato/cornmeal mixture. Makes 6 loaves of bread. Joan From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt-Free White Bread Recipe By :Quick & Delicious Bread Machine Recipes Serving Size : 24 Preparation Time :4:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 pound loaf: 1 1/2 teaspoons active dry yeast 3 cups bread flour 1 tablespoon sugar 2 tablespoons olive oil 9 ounces warm water Place ingredients in your bread machine in the order recommended by the manufacturer. Select the White Bread cycle. >From: Julia West - - - - - - - - - - - - - - - - - - - NOTES : This bread is great for those on a salt-free diet. The only sodium in the recipe comes from the residual sodium in the other ingredients.