* Exported from MasterCook * Stollen #2 Recipe By :Desserts from Your Bread Machine:Perfect Every Time, Lora Br Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 tsp yeast 2 1/2 cups all-purpose flour 1 teaspoon salt 3 tablespoons sugar 3 tablespoons almond paste finely grated rind of two oranges 1/2 stick butter -- (2 ounces), melted 1 large egg 4 tablespoons nonfat dry milk 3/4 cup water 1/2 cup pecans -- (3 ounces) Place all the ingredients except the pecans in the machine. Program for dough, adding the pecans at the very end of the final knead cycle. To complete: 1/2 stick (2 ounces) sweet butter, melted 1/2 cup confectioners sugar, for dusting At the end of the final rise, punch down the dough and transfer it to a lightly floured work surface. Cover with plastic wrap and allow to rise for 1 hour or until doubled in bulk. With a lightly floured rolling pin, roll the dough into a 14" long oval. Brush the surface of the doughwith some of the melted butter and fold it in half, lengthwise. Press lightly on the fold of the dough, pressing toward the open edges. Do not press the outer edges together. Transfer the shaped dough to a greased and floured baking sheet, cover with plastic wrap and allow to rise for 30-40 minutes or until double in bulk. Preheat the oven to 375 degrees with the rack in the center position. Bake the stollen for 30-35 minutes or until lightly brown. Remove from the oven and immediately brush with the remaining melted butter and then dust generously with the confectioners sugar. You can make the doough in a (large) bread machine, in the food processor or in the mixer (and of course by hand...) Lora Brody >From: Blanche007@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stollen #3 (Christmas Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages dry yeast 1/2 cup warm water -- 105-110 F 4 eggs 1 quart milk -- scalded and cooled 1 1/4 cups sugar 1 cup shortening 1 1/2 tablespoons salt 7 cups flour 1/4 pound candied fruit -- mixed 1/2 pound raisins 1/2 cup chopped nuts 1 teaspoon cardamom -- crushed Powdered Sugar Frosting: 3 cups powdered sugar 1/3 cup soft butter 1 1/2 teaspoons vanilla -- or other flavoring 2 tablespoons milk -- or more as needed Dissolve yeast in lukewarm water. Beat eggs, add cooled milk, sugar,shortening, salt, and yeast mixture. Beat in half the flour. Add fruit, raisins, nuts, and cardamom seed. Add enough flour to make dough easy to handle and not sticky. Knead until smooth. Let rise until double; shape into 4 or 5 round or oval loaves (or braid, if desired) and let rise again. Bake in 325 degree oven for 35 minutes on lightly greased cookie sheets. When cool, decorate with powdered sugar frosting, and red and green candied cherries. Frosting: Mix the sugar and butter together. Stir in vanilla and add milk to desired consistency. >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strass Rye Bread Recipe By : Serving Size : 1 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 Cup Rye Flour -- (Or Sub Oat Flour) 1 1/2 Cups Bread Flour -- Or All Purpose Flour 1/4 Cup cracked wheat 1 Tablespoon molasses 1 egg 1 Tablespoon oil 1/2 Orange -- Grate Zest Of 1 Teaspoon salt 2 Teaspoons Fennel -- or anise seeds 1/2 Cup water 1/2 Cup buttermilk 1 1/2 Teaspoons dry yeast from the Narsai David sheet >From: tessi!hpupora!sun!portal!cup.portal.com!amy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry-Banana Bread Recipe By :(Posted on America Online) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 medium loaf: 1/3 cup milk 1/3 cup strawberries -- mashed 1/3 cup bananas -- mashed 1 1/4 tablespoons margarine 1 1/4 teaspoons sugar 1 1/4 teaspoons salt 2 cups Bread Flour 1 1/2 teaspoons yeast * For best results start w/ yeast and place all dry ingredients in first. Because of the strawberries the bread will look like whole wheat when finished. >From: Melanie Lawson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stromboli 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 Dough Cycle Filled Breads International Breads Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --medium (1)-- 3/4 cup water 1 tablespoon butter or margarine 1/2 teaspoon salt 1 teaspoon black pepper -- coarsely ground 3/4 teaspoon sugar 2 cups bread flour 1 1/2 teaspoons yeast --large (2) 1 1/2 cups water 2 tablespoons butter or margarine 1 teaspoon salt 2 teaspoons black pepper -- coarsely ground 1 1/2 teaspoons sugar 3 cups bread flour 2 1/2 teaspoons yeast Stromboli- Remove dough from machine and roll into a rectangle. Spread filling ingredients over the middle third of the rectangle so it runs the lenght of the wide end. Fold one side over top of the filling and then the other side on top of that; pinch ends closed. Place, seam side down, on a lightly buttered baking sheet, cover and let rise for about 30 minutes. Lightly olive oil top, and bake in preheated over 350F oven for 20-30 minutes or until done. >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : Thanks to Lt. Morro, USN, for sharing a family recipe on which this is based. Soon to become one of your favorites too! * Exported from MasterCook * Sun-Dried Tomato Herb Bread Recipe By :The Bread Machine Cookbook (Melissa Clark) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb loaf: -- 1 1/2 lb. loaf: 1 cup WATER -- (1-1/3 C) 2 tablespoons OLIVE OIL -- (3T.) 1/4 cup fresh BASIL LEAVES -- (1/3 C.) 2 tablespoons fresh PARSLEY -- (3T) 1 clove GARLIC -- (1-1/2) mashed 2 teaspoons SUGAR -- (2-1/2 tsp.) 1 teaspoon SALT -- (1-1/2 tsp.) 3/4 teaspoon PEPPER -- (1 tsp) 1 cup Whole Wheat FLOUR -- (1-1/2 C.) 2 cups Bread FLOUR -- (2-1/2 C.) 1 1/2 teaspoons YEAST -- (2-1/2 tsp.) 1/2 cup sun-dried tomatoes, oil-packed -- (2/3 C) Bake according to manuf. instruct. Add sun-dried tomatoes 5 min before the final kneading is finished... - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunflower Bread Recipe By :Matthew Asplund Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Yeast 3 Tbsp Sunflower Seeds 3 Tbsp Cracked Wheat 2 Tbsp Wheat Germ 1 3/4 C Whole Wheat Flour 1 1/2 C White Flour 1/2 Tsp Salt 2 Tbsp Honey 4 Tbsp Butter Or Margarine -- Or Corn Oil 1/2 C Raisins -- Add At Beginning Not At Beep 1 C Warm Water -- Plus 5 Tbsp Warm Water That's it. Dump it all in and turn it on. The raisins are for moisture and flavour, so the should get all chopped up (sometimes it helps to dice them a bit before you put them in). Best of all , this is healthy, and perfect for setting on timer. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunflower 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1/2 cup unprocessed bran flakes 3 cups bread flour 1/4 cup sunflower seeds 1 tsp salt 1 Tbl sugar 3 Tbl molasses 2 Tbl butter 1 1/4 cup milk (optional) raisins 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 * Sunflower Wheat Bread Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Teaspoons Yeast 2 1/2 Cups Bread flour 1/2 Cup Whole-wheat flour 3 Tablespoons rye flour 2 Teaspoons Orange zest -- grated 1 1/2 Teaspoons Salt 1 Tablespoon Sugar 4 Tablespoons Powdered milk 1 Tablespoon Butter or margarine 1 1/4 Cups Water -- plus 1 TB 1 Teaspoon Lemon juice 1/3 Cup Sunflower Seeds -- Shelled, Unsalted Place all ingredients except sunflower seeds in machine and push start! Use raisin bread cycle if available and add sunflower seeds at the beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133992 by Laguda on 06/11/94, MM format - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Surprise "No Oil" Rolls Recipe By :(Reggie Dwork) Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Active Dry Yeast 1/2 Cup warm water 1 Cup nonfat cottage cheese -- small curd 1 tablespoon sugar 1/4 teaspoon baking soda 1/2 teaspoon salt 1 egg white 2 1/2 Cups whole-wheat flour 1/4 C All-Purpose Flour 1 Tsp Tarragon Sprinkle yeast over warm water. Set aside. Warm cottage cheese. Add cottage cheese, sugar baking soda, salt, egg white and 1/2 cup flour to yeast mixture. Beat for 2 minutes. Gradually add remaining flour to form a soft dough. Knead for 10 minutes on a floured surface. Cover; let raise until double, about 1 1/2 hours. Punch down. Divide into 12 equal parts and roll into balls. Place in 9" round non-stick baking pan. Cover, let raise until double, about 30 minutes. Bake at 350 deg F for 20 minutes. Serve hot. Yield: 12 rolls Note: Roll out, cut into four inch rounds, and use as hamburger buns, also. >From: d.morrissey@genie.com I added the tarragon and they were absolutely excellent. - Reggie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Cardamom 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 International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/8 cup golden raisins 1 tablespoon orange zest -- dried,see directions --1 to 2 1/2 cup water -- *Note 3/8 cup milk 1/4 cup brown sugar 1 1/2 Tbsp honey 1 egg 1 1/2 tsp yeast 3 cups bread flour 1/2 tsp salt 1/2 tsp cardamom 1/2 tsp grated orange peel 3 tablespoons butter or margarine 1 egg yolk --or whole egg for glaze This is a single, 1-1/2 pound bread-machine loaf that is fancier if baked free-form. Mostly, I've baked it for family gatherings; not much at other times. It's deliciously sweet, great for breakfast. The instructions are for a Hitachi B201. *Note: Include the orange zest soaking water. I also prefer potato water -- the water left over from boiling potatoes. You'll need the zest (the orange part of the rind) from several oranges. A zester can be used to cut off the zest. Dry the little strings overnight on a large plate. Another method is to slice off the orange part of the rind, trim off as much of the white stuff as possible, then julienne the orange zest. Soak the dried orange zest in 2 ounces hot water for several minutes until soft. Drain the water into a measuring cup and add potato water or tap water. Add the zest at the same time as the flour. Pick over the raisins. Crust: Light Menu Selection: Mix Bread (this bakes the bread in the machine, allowing the raisins to be dropped in when it beeps), or Bread plus Knead and First Rise cycle. If baking a free-form loaf using the Knead and First Rise cycle, add the raisins 4 to 8 minutes minutes before the rise starts (set a timer for 24 to 26 minutes). Or knead them in before shaping the dough. Divide the dough into two parts, 2/3 and 1/3 of the total. Separate each part into 3 pieces (total, 6 pieces). Roll the three larger pieces into 14 to 16-inch long "logs" and the three smaller pieces slightly shorter and much skinnier. Starting in the middle, braid the three parts together, first one end, then the other. Make two braids. Pinch the ends of the braids and tuck under slightly to make sure they don't open up while rising or baking. Place the larger braid on a greased cookie sheet. Then the smaller braid on top of the larger. Cover loosely with plastic wrap and let rise until doubled. After the rise, brush the top with egg yolk for a dark glaze, or a whole egg for a slightly lighter one. Mix the egg or yolk with a bit of water and a shake of salt. Bake for 40 minutes at 350 F. Cover with foil after 15 minutes, even if the crust looks light. >From: bf138@cleveland.Freenet.Edu (Bob Stedfeld) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Coffee Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon cardamom -- crushed,(1 to 1 1/2) 2 tablespoons crisco 2 tablespoons margarine -- melted 1 tablespoon salt 1 cup sugar 1/2 gallon milk -- heat until just warm 2 packages dry yeast -- dissolved in 1 cup water 8 pounds flour -- Approximately Put all ingredients in large bowl, gradually adding flour, mixing until ready to knead. Knead 10 minutes and shape into a ball. Put into a greased bowl, let rise until doubled. Punch down and let rise again. Then divide into 3 balls, roll out into long strands and braid. Put onto greased pans, brush with beaten egg, sprinkle with sugar. Let rise again. Bake at 325 degree oven approximately 1/2 hour. Check for doneness. Be careful, because even though the top may be dark the inside may not be done. If the bottom is brown, then the bread should be done. >From: Mary Lou Jordan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c water 1/3 c brown sugar 2 tablespoons vegetable oil 2 teaspoons salt 2 teaspoons grated orange rind *** 1 teaspoon sugar -- in 1/2 cup warm water 1 package active dry yeast *** 1 cup white flour 1 1/4 cups light rye flour *** 1 cup white flour -- (1 to 1 1/2) Combine the first ingredients and heat to lukewarm. Meanwhile, dissolve the yeast and sugar in the water. Let stand 10 min, keeping at a temp of about 80 degrees, then stir briskly with a fork. Add softened yeast to the lukewarm liquid mixture. Stir in 1 cup white flour and the rye flour. Beat well, then add the rest of the white flour. Work in the last of the flour with your hands. Turn onto a floured board and knead for 5 minutes. Form dough into a ball and place ina greased bowl, grease the top slightly. Cover and let rise until 1 1/2 times the original size (about 1 1/4 hour at 80 degrees). Punch down and form into a smooth ball. Cover it and let it rest 10 min. Shape into a cylinder which is about 14 inches long, tapering the ends slightly. Place on a greased baking sheet and slash 4 or 5 times across the top. Grease slightly. Cover and let rise until almost doubled in bulk (about 45 min at 80 degrees). Bake in pre-heated 375 degree oven for 30-35 min. Eat and enjoy. >From: mvinqvist@mta.ca (Mindy Vinqvist) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa Rye Bread Recipe By :"Bread Machine Magic" by Linda Rehberg, Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 Lb Loaf:) 1 1/8 Cups Water -- (3/4 - 7/8 C) --To 1 1/4C 2 1/2 Cups Bread Flour -- (1 1/3 C) 1 Cup Rye Flour -- (2/3 C) 1 Teaspoon Salt -- (1/2 T) 1 Tablespoon Oil -- (2 Tsp) 1 Tablespoon Honey -- (2 Tsp) 1 Teaspoon Caraway Seed -- (1/2 Tsp) 1/2 Teaspoon Fennel Seeds -- (1/4 Tsp) 1 1/2 oranges -- (1 orange) -- grated rind 2 Teaspoons Active Dry Yeast -- (1 1/2 Tsp) The fennel seeds add an unusual licorice flavor to this bread. Thinly sliced it's good enough for any smorgasbord. Place all ingredients in bread pan and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. CRUST: REGULAR MENU SELECTION: BAKE From: "Bread Machine Magic" by Linda Rehberg, Lois Conway >From: BreadMagician@prodigy.com ( LINDA REHBERG) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rye Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C milk 1 Cup water 1/2 Cup brown sugar 1/2 Oz dry yeast -- (2 pkg) 6 Cups rye flour -- approx 3 Cups white flour -- approx 1/2 Cup granulated sugar 1/2 Cup vegetable oil 1/4 Cup dark molasses 2 Tsp Anise Seed -- crushed 1 Tsp salt BREAD-RYE - A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. (Makes 3 loaves) PROCEDURE (1) Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need something that holds at least 4 or 5 quarts.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye flour and 1 cup white flour to make a paste. (2) Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently-it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great horror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it consumes everything in its path....) (3) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. (4) Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. (5) Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. (6) Bake for about 45 minutes at 350 deg. F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn't get too dark. NOTES Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this doesn't seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. RATING Difficulty: moderate. Time: 30 minutes preparation, several hours rising, 1 hour baking and cooling. Precision: measure the ingredients. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor USENET Cookbook Printed 2/27/91 21 May 86 1 >From: Richard Bisbey - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rye Bread #2 Recipe By :Bread Machine Ckbk, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Medium size loaf: 7 ounces water -- (1 cup less 2T) 1/4 cup Honey 1 tablespoon Butter 1 1/2 teaspoons Salt 2 teaspoons Caraway Seed 1/2 teaspoon orange peel -- grated 1 cup Rye Flour 1 1/2 cups Bread Flour 1 1/2 teaspoons Yeast use basic cycle Hope these are what you're looking for. Another suggestion is if you happen to have an old recipe for making Swedish Limpa by hand, I'm sure Linda Rehberg co-author of Bread Machine Magic will be happy to convert it to a bread machine recipe for you. She and her partner Lois Conway are both so nice, I'm sure if you have any abm problems, either would be happy to help. >From: bj29@mirage.skypoint.com (bjjan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Rye, Aunt Milly Swedenborg's Recipe By : 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 cup Water 1 tablespoon Butter 2 tablespoons Molasses 2 tablespoons Orange Rind -- grated 2 tablespoons Brown Sugar 2 tablespoons Powdered Milk 1 teaspoon Salt 1 tablespoon Gluten 1 cup rye flour -- pumperknickel 2 cups Bread Flour 1 1/2 teaspoons Yeast Works well in 1-1/2# Regal breadmaker Use: sweet cycle if possible Here is a recipe I got from my old Swedish Aunt. She used to make it by hand/memory and I asked her to write the recipe down for me. >From: bj29@mirage.skypoint.com (bjjan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Yeast -- (5.5G) 2 C Bread Flour -- Plus 1 Tbsp bread flour -- (308G) 3/4 Tsp Salt -- (3.5G) 5 Tbsp Sugar -- (45G) 1 1/2 Tbsp Powdered Milk -- (12G) 1 1/2 Tbsp Butter -- (15G) 3/4 C Water -- Plus 2 Tbsp Water -- (175g) 1 Large egg Welbilt 'The Bread Machine' Sweet bread cycle >From: John Whitmore - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Lelani Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (1 Lb Loaf): 1/4 Cup buttermilk -- (3 T)*NOTE 1/4 Cup pineapple juice -- reserved,(2 T) 3 Tbsp butter or margarine -- (2 Tbsp) 1 egg -- (1) 1/2 Cup Pineapple Chunks In Juice -- Canned, **Note, -- (1/3 C) 1/2 Cup banana -- sliced,(1/3 C) 3 Cups bread flour -- (2 cups) 1/4 Cup whole-wheat flour -- (3 Tbsp) 1/2 Cup coconut -- shredded,(1/3 C) 1 1/2 Tbsp sugar -- (1 Tbsp) 1 Tsp salt -- (1 tsp) 1/4 Tsp baking soda -- (1/4 tsp) 1/3 Cup macadamia nuts -- chop,(1/4 C) 1 1/2 Tsp Active Dry Yeast -- Red Star***, -- (1 1/2 Tsp) *NOTE: For Welbilt/Dak machines, for 1 1/2 lb add 2 T, for 1 lb add 1 T. **NOTE: cut up and well drained,(reserve juice as above) ***NOTE: Panasonic/ National machines use 3 t for 1 1/2 lb, for Welbilt/DAK use 2 t for 1 1/2 lb loaf. Place all ingredients in bread pan, select "Light Crust" setting, and press START. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hour before slicing. Katie Fritz Internet: fritz@ben.dev.upenn.edu - - - - - - - - - - - - - - - - - - - NOTES : 1 1/2 Lb. Loaf:, (1 Lb. Loaf): * Exported from MasterCook * Sweet Potato Bread Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Sweet Breads & Cakes Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sweet potato -- cooked, or yam 1 large egg water 3/4 teaspoon salt 1/3 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 1/3 cup whole wheat flour 1 2/3 cups bread flour 1 teaspoon yeast 1 1/2 teaspoons margarine 1 1/2 tablespoons brown sugar 3 Tablespoons gluten flour Sweet potato, egg and water should equal 1 cup. Wonderslim can replace the margaine,to reduce fat. Egg Beaters can be used to replace the egg. The egg or Egg Beaters could be replaced with more water as long as 1 cup of wet ingredients is used. >From: sparky@ftp.netgate.net (Sally Eisenberg) - - - - - - - - - - - - - - - - - - - NOTES : Makes a 1 lb loaf. This is a very high rising bread. Lou&Sally Eisenberg sparky@netgate.net ------------------------------ >From: sparky@ftp.netgate.net (Sally Eisenberg) * Exported from MasterCook * Sweet Potato Sandwich Loaf Recipe By :Katie E Green 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 1/3 teaspoons active dry yeast 3 cups bread flour -- or all purpose 1/3 cup wheat bran -- or flour 1/3 cup sweet potato -- or yams, mash, cook 1 1/2 tablespoons orange zest -- grated 3/4 teaspoon salt 1 1/2 tablespoons applesauce 3/4 cup water -- *NOTE Makes a nice, soft sandwich loaf. This is for a 1 pound loaf. *NOTE add 1 to 2 tablespoons as needed for Welbilt/Dak On Basic Bread Cycle: Add ingredients to machine according to manufacturer's directions. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Raisin Nut Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 tablespoons sugar 3 cups bread flour 3/4 cup milk 1/4 cup water 2 eggs 4 tablespoons melted butter -- cooled 1/4 cup honey 1 1/2 tsp salt 1/3 cup raisins 1/3 cup golden raisins 3/4 cup nuts 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 * Swiss Cheese Bread Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Abm-100 : -- (ABM-300/350): 1 Pkg yeast -- (1 1/2 tsp) 3 1/4 Cups bread flour -- (2 cups) 2 tablespoons sugar -- (4 tsp) 1 tablespoon salt -- (1 1/2 tsp) 2/3 Cup water -- 80 deg,(1/3 c) 2/3 Cup milk -- 80 deg (1/2 c) 1 egg -- room temp,(1) 1 tablespoon butter -- room temp,(2 tsp) SETTING: Sweet Bread, LIGHT 9 o'clock Before the end of the secondary kneading, the electronic beeper will sound 10 times. At this signal, add the Swiss Cheese: 1 cup for the ABM-100, 2/3 cup for the ABM 300/350. A favorite bread made delicious with Swiss Cheese. (I just tried this yesterday. It works great and tastes great too!) >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Table Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Fatfree Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Yeast -- (6G) 3 C Bread Flour -- (450G) 1 1/2 Tsp Salt -- (7G) 1 1/2 Tbsp Sugar -- (13G) 1 1/2 Tbsp Dry Skim Milk -- (12G) 4 1/2 Tsp Butter -- (15G) 1 C Warm Water -- Plus 1/2 Tbsp Warm Water -- (230g) 1 Large egg -- beaten After 1 hr, 37 min, the machine will beep; remove dough and form into 12 equal balls; let rise on greased pan for 30 min. Form balls into teardrop shape and roll until 1/8" thick; roll up strip, starting at wide end. Let rise 50 min. Brush rolls with beaten egg/water mixture 1 large egg, beaten (for glaze) with water bake in preheated 375 F oven until golden brown Welbilt 'The Bread Machine' White bread MANUAL cycle >From: John Whitmore - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Taco Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Yeast 3 C Flour 1 Tsp Sugar 1 1/4 Tsp Salt 1 Pkg Taco Seasoning Mix -- Lawry's 1 1/3 C Water really good with a hot bowl of chili! The basis is the Italian Bread recipe in the Bread Machine Cookbook. If you've made that bread, you'll notice that I wasn't being overly original in my variation. (BTW, this is for the DAK machine.) >From: Donna Mitchell - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Buttermilk Cheese Bread Recipe By :Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 2 ounces sharp cheddar cheese -- extra sharp,shredded 1 teaspoon salt 2 cups bread flour 3 tablespoons dried buttermilk 1/2 teaspoon yeast 3 Tablespoons gluten flour Follow the instructions of your bread machine as to how the ingredients are to be placed in the pan. Makes a 1 lb loaf. >From: sparky@ftp.netgate.net (Sally Eisenberg) - - - - - - - - - - - - - - - - - - - NOTES : Dry buttermilk can be found in the baking section . I have left out the cheese when making this bread and it is still very good. I did have to add a little more flour at the time the bread is kneading. If it looks to sticky just add about 1/2 a teaspoon. * Exported from MasterCook * Tea Loaf Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup brewed tea -- strong 2 1/2 cups bread flour 1/2 cup all-purpose flour 1 1/2 tablespoons dry milk 3 tablespoons sugar 1 1/2 teaspoons salt 3 tablespoons butter 1/4 cup Egg Beaters(r) 99% egg substitute 1/2 cup tea leaves 1 1/4 teaspoons yeast *****OR**** 1 teaspoon fast rising yeast Sweet Mode >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tea Scones Recipe By :The Complete Diabetic Ckbk,Mary Jane Finsand Brought Serving Size : 8 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BASIC TEA SCONES: 1 cup Flour 1 teaspoon Baking powder 1/4 teaspoon Salt 1 tablespoon equal(r) sweetener -- or other replacement 1/4 cup Margarine -- cold 1 Egg 1/4 cup Evaporated milk -- (freeze the rest) --Stir one of the following --Into the flour mixture for --Tea Scones: --DRIED APPLE-- 8 halves apples -- chopped --DRIED APRICOT-- 4 halves apricots -- chopped --CRANBERRY-- 1/4 cup Cranberries -- chopped --DATES-- 8 dates -- chopped --LEMON-- 1 tablespoon Lemon peel --ORANGE-- 1 1/2 tablespoons Orange peel -- grated --DRIED PEACHES-- 8 halves peaches -- chopped --RAISINS-- 4 tablespoons Raisins Sift flour, baking powder, salt and sugar replacement. Cut in cold margarine as for pie crust. Beat egg and evaporated milk together thoroughly; into flour mixture. Knead gently on lightly floured board. Divide the dough in half; roll each half into a circles. Cut the into quarters. Place on lightly greased cookie sheet. Brush tops with milk. Bake at 450f for 15 minutes or until done Food Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE CAL: 34 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master >From: Bobbi z@fybits.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Teff Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups Bread Flour -- or all-purpose flou 3/4 Cup teff grains or flour -- *NOTE 1 Teaspoon salt 1 Tablespoon malt 1 Tablespoon oil 1 Cup water 1 1/2 Teaspoons dry yeast Teff is a very tasty grain used for thousands of years in Ethiopia. It is easily the tiniest grain I have ever seen and adds a delicious character to bread. *NOTE (if both are available, try using some flour and some whole grain. The total amount should still be 3/4 cup.) When set on a 13-hour cycle, the center collapses and makes a very dense loaf. Variation: 2-1/4 cup flour 1/4 cup poppy seed } excellent loft 1/4 cup bran 1/4 cup millet From the sheet put out by Narsai David. From: tessi!hpupora!sun!portal!cup.portal.com!amy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thai Rice Black Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tablespoons Rice -- Black 1 Cup water 1/2 Cup rye -- oat or whole wheat flour 2 Cups Bread Flour -- Or All Purpose Flou 1 Tablespoon Malt -- Or Molasses 1 Teaspoon salt 1 1/2 Teaspoons Fennel -- or anise seeds 1 Teaspoon caraway seed 1 1/2 Teaspoons cumin seed 1 Tablespoon oil 1 1/2 Teaspoons dry yeast Simmer rice in water until just tender. Cool and pour into transparent measure. Add water to bring the total measure up to 11 ounces. Add to mixing bowl with the remaining ingredients except the yeast. Place yeast in proper place according to the directions for your machine. from the Narsai David sheet From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * The Ultimate Sandwich Bun Recipe By :close@lunch.wpd.sgi.com (Diane Barlow Close) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Hand Made Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Large Loaf: 3 C Flour 1 C Warm Milk 3 Tbsp Unsalted Butter 1 Tsp Salt 1 1/2 Tbsp Packed Light Brown Sugar 2 Tbsp Warm Water 1 Egg 1 1/2 Tsp Yeast Until now I never had any bread recipes that I felt were outstanding enough to post to the bread list. Today that all changed! I have just made the most incredible sandwich bun/hamburger bun/frankfurter rolls recipe! I've been searching and searching for a good sandwich bun recipe for quite a while now. Everything I made up until now has been unacceptable. Many recipes tasted too sweet, too chewy, or too dry to make truly versatile buns. I've finally found a bun recipe that gives me light, flakey buns with just a light bread taste so as not to disguise the flavours of the sandwich or hamburger. Here it is (Hitatchi breadmaker large "loaf"): Throw everything in the breadmaker and set to "dough". When dough cycle is finished, turn the dough out onto a very lightly floured kneading surface and knead just enough to expel air. Form into a ball, cover with a towel, and let rest 10 minutes. To make hamburger or sandwich buns, halve the dough and refrigerate one piece, wrapped in plastic, to prevent it from rising too much as you shape the first half. Roll out the remaining half of the dough 1/2 inch thick and cut into rounds. For large buns use a canning-jar screw band (3 1/2 inches across); for medium buns use a large sized biscuit cutter (2 3/4 inches across). Place the rounds of dough on a lightly greased baking sheet about 1 inch apart. Cover with a towel and let rise until doubled while you roll and shape the second half of the dough into more buns. To shape into frankfurter rolls, roll the whole dough into a sheet 1/2 inch thick by 15 inches long by 8 inches wide. With a sharp knife or a pastry wheel, trim the edges and divide the dough crosswise into 3 sections each about 5 inches long. Cut each section into 6 streps aobut 5 inches long and 1 1/4 inches wide. Flatten each dough strip until it is 2 inches wide and fold it firmly in half lenghtwise, with the seam at the side. Round the tips of the rolls with your fingers and lay them 1/2 inch apart in rows on a greased baking sheet. Leave an inch around the edges of the pan and an inch between rows. While the buns are rising, preheat the oven to 400 degrees. Melt some butter and brush the tops of the buns. Bake them for 18 to 20 minutes for hamburger or sandwich buns (rounds) or 12 to 15 minutes for hotdog buns (longs). The buns are done when the tops and bottoms are a good golden brown. If you like extra soft, tasty buns then brush them again with butter and cool, covered with towels, on racks. Makes about 10 large buns or 15 medium-sized ones. That's it! Happy burger flipping! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Third Bread Recipe By : Loafing It by DAK Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FOR 1-1/2 LB. LOAF----- 1 Package Yeast 3/4 Cup Rye flour 3 Cups Bread flour 3/4 Cup Yellow cornmeal 1 1/2 Teaspoons Salt 1/2 Cup Honey 1 1/2 Cups Warm Water -- Very Warm Put ingredients into pan in the order listed, select white bread and push start. NOTE: Using two flours and a meal, this is called third bread and was found in many old cookbooks. It is a light, honey colored bread. It will sink a bit in the middle, but has a chewy crust and a sweet, very satisfying flavor. Lou&Sally Eisenberg sparky@netgate.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Three Seeds Bread Recipe By :More Electric Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --REG LOAF -- --LARGE LOAF 3/4 cup water -- 1-1/8 cups water 2 1/4 cups Bread flour -- 3-1/3 cups Flour 1 tablespoon Dry Milk -- 2 T. 1 tablespoon Sugar -- 1-1/2 T. 1 teaspoon Salt -- 1-1/2 tsp. 2 tablespoons Butter -- 3 T. 1 teaspoon Dill Seed -- 1-3/4 tsp. 1 teaspoon Celery Seed -- 1-3/4 tsp. 1 teaspoon Caraway Seed -- 1-3/4 tsp. 3/4 teaspoon Rapid Rise yeast -- 1-1/2 tsp. --OR 3/4 tsp. Active Dry Yeast, -- 1-3/4 tsp. I used a little more seeds; more like 2 tsp.or more of each >From: Becky Pyle - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tips For The Abm Recipe By : From Joan's Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** From Joan's Kitchen Flour: the best flour to use for breads machines is bread or high gluten flour. This flour contains the proper amount of protein and gluten to allow for lengthy kneading, stretching and rising times without producing a small or collaspsed loaf.The loaf should be a good risier with a fine grain texture. Additional flour such as rye, oats, soy, cornmeal, wholewheat, rice etc. may be added to any recipe without increasing the size of the breads. These flours are deficient in gluten.( Except for whole wheat which ironically has sufficient gluten but has a sharp gluten structure which punctures and deflates the risen yeast cells ) You can sucessfully add 1 or 2 cups of these flours to recipes which use 3 cups of bread flour. The lightest and highest loaves are ones made with white bread flour, eggs, and liquids such as milk or water. The smaller denser loaves are made with rye and whole wheat flour etc. These breads can even be made lighter if the flour is blenderized before using. Blenderized oatmeal also makes a lighter textured bread. The best bread machine cycle for denser loaves is the standard mode. the turbo or quick mode is excellent for for basic white, french, italian or light weight breads.Become familiar with cycles on your own machine. Humidity and temperature affect flour and the dough consistency may never be the same in repeated recipes. Let your eyes be your guide to know when to add more flour or water to the dough in the kneading cycle. the dough should be a smooth somewhat tacky dough when touched. However no dough should cling to your fingers when touched.Add flour or water if needed in small amounts gradually to get the proper consisitency. All ingredients should be lukewarm ( not hot ) when added to the recipe.People have the tendency to make the water much to hot for the bread machine.This activates the yeast too quickly, causing a poor textured loaf which may often collapse. Too hot water also may rupture the yeast cells and render them ineffective.Follow your machines instructions. If in doubt, 80 to 100 degrees may be sufficient. Temperatures over 110 F may be too hot. There are many bakers yeasts on the market. Red Star is reputed to make breads rise higher than Fleischmans yeast. SAF instant yeast ( French imported yeast ) produces higher better textured bread using less yeast than called for in recipes. Judge for your self by experimenting. Ingredients which help improve texture , rising and character of bread: GLUTEN FLOUR or powder: very high in protein and helps breads rise higher.You dont need this if using a good brand of bread or high gluten flour.The protein adds a nutritional boost to breads. Available in health food stores PURE BARLEY MALT SYRUP: A tablespoon or so also helps breads rise higher as the sugars feed the yeast.Found in health food stores LIQUID LECITHIN: improves the textures of the breads, making it stay fresh longer. found in health food stores. VITAMIN C ( ascorbic acid ) crush a tablet or use it in powder form to help breads have a better texture and mellow gluten. FRESH LEMON JUICE: a few teaspoons also mellows the gluten and helps the texture of the bread making for a good keeper and riser. Other Miscellaneous tips for the breadmaker: Use bakers spray to spray the globe tops of bread machines in case your breads over rise and stick. This aids in cleanup! Use a small pastry or paint brush to sweep away the bread crumbs inside your machine and use a damp paper towel to pick them up. If your paddle sticks inside the bread, try using a bakers spray on the paddle next time. Low fat products such as skim milk, egg beaters, light margarine low or non fat sour cream etc. work well, but the texture of the bread may not be the same as for higher fat products.Bread may be denser and smaller. Bread that does not come out satisfactory may be use for breadcrumbs, bread pudding, bread dumplings or for the birds! A general safe ratio for breadmaking is: 3 cups bread flour, 1 1/4 cups liquid, 1 tsp salt and 1 tsp sugar and 2 tsp yeast. Experiment from there. Decrease the total amount of liquids if added oil and eggs are used It pays to buy yeast and flour in large quantities if making a lot of bread. Store flour in a cool dry place. Yeast may be refrigerated. Cool breads at least 30 minutes to 1 hour before slicing. Any breads that dont seem quite baked, place them in a conventional 35O oven for 10 minutes to finish baking, Eggs: when directions call for 1/2 of egg etc. just use one small egg.Normally in all baking large eggs are used. Too much garlic and cinnamon also decreases the power of yeast in a bread recipe.A small amount is okay when added directly with ingredients but dont go overboard if you are a garlic or cinnamon lover. Add the extras in the last kneading cycle. More about Ingredients: SALT: is needed to control the activity of the yeast. You must use salt or your bread may overise, collapse and have a coarse uneven texture. Certain salt substitutes may work well to replace table salt SUGAR: sugar feeds the yeast and helps it grow.Too much causes the yeast cells to overmultiply and eventually collapse, casing a poor small product. Brown sugar easily repalces granulated white sugar. So does honey but reduce the amount of the liquid by the same amount of honey added. Sugar substitutes cannot replace the function of sugar.Sweet breads tend to brown darker. Use sweet bread cycle for breads with a lot of sugar, fats and eggs. Only add the amount of dried fruit specified as dried fruit does add some sugar to the dough.Usaully fruits and nuts are added at the "beep ". as they may not remain whole if added and mixed into the dough to early. Eggs: As I mentioned previously, 1 small egg equal 1/2 of a large egg. 2 egg whites may be substituted for 1 large egg.One egg should equal 1/4 cup. Use egg substitites as directed on the carton to replace eggs. FATS( oil, butter, margarine, mayo, crisco etc. ) are all dough enhancers. Fats condition the dough and keep breads fresher longer.Butter tends to cause a crisper crust, margarine a little tougher and solid vegetable shortening a little softer. When used in small amounts none of the above will cause a noticeable change in flavor. LIQUIDS: such as milk and water etc. activate the gluten, bind ingredients and add moisture.Milk produces a softer smoother bread texture and browner crust than water does.Dry powdered milk or buttermilk is an excellent chioce to add to breads.If you add 2 tablespoons directly to the dry ingredients you need not necessarily alter the wet ingredients. HIGH ALTITUDE BAKING:Flour is dryer at higher altitudes and therefore will absorb more liquid. You'll need less flour in the recipe.Doughs also tend to rise faster at higher elevations. Therefore youll need less yeast, a bit more salt and a bit less sugar.Youll have to experiment with bread recipes to see what works for you. >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 5 1/2 Oz Whole-wheat flour 5 1/2 Oz white flour -- Strong 1/2 Ts Yeast 1/2 Tb Sugar 1 Tb Powdered milk 2 Tb Olive oil 1 Oz Sun-dried tomatoes -- finely chopped 1 Oz Olives -- finely chopped 1 T Dried basil 1/2 Ts Salt 210 Ml Water Place all ingredients in bread pan in order specified by manufacturer. Select wholewheat cycle and press start. It tastes very good but is not a particularly high rising bread because of the wholewheat flour. >From: donna@mfslater.demon.co.uk (donna Slater) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple Cheese Bread - 1 1/2 Lb Recipe By :Gold Medal "Better for Bread" Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c Water 3 c Bread flour 2 tb Sugar 1 1/2 ts Salt 2 tb Butter or margarine -- softened 1/2 c Shredded swiss cheese 1/2 c Creamed cottage cheese 3 tb Grated parmesan cheese 2 ts Yeast Place ingredients in bread machine in the order that your bread machine manufactuer suggests. Make certain the yeast does not come in contact with the watter or cottage cheese. Select regular cycle. This recipe is not good for a delayed time cycle due to the fresh dairy ingredients. >From: as224@cleveland.Freenet.Edu (Barbara Buckantz) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple-Cheese Bread Recipe By :Gold Medal "Better for Bread" Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1/2 Cup Water -- (3/4 C) 2 Cups Bread Flour -- (3 C) 1 Tbsp Sugar -- (2 T) 1 Tsp Salt -- (1 1/2 t) 1 Tbsp Butter or margarine -- (softened), (2 t) 1/4 Cup Swiss Cheese -- Shred, ( 1/2 C) 1/4 Cup Creamed Cottage Cheese -- (1/2 C) 2 Tbsp Parmesan Cheese -- Grated, (3 T) 1 Tsp active dry yeast -- fast-acting, (2 t) 2 Tsp active dry yeast -- (3 t) Following is the recipe from the bag of Gold Medal "Better for Bread" flour. The "regular" loaf is for 1-lb. bread machines, and the "large" loaf is for 1 1/2-lb. bread machines. Place ingredients in bread machine in the order that your bread machine manufactuer suggests. Make certain the yeast does not come in contact with the watter or cottage cheese. Select regular cycle. This recipe is not good for a delayed time cycle due to the fresh dairy ingredients. >From: as224@cleveland.Freenet.Edu (Barbara Buckantz) - - - - - - - - - - - - - - - - - - - NOTES : REGULAR LOAF:(LG LOAF): * Exported from MasterCook * Triticale Bread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast -- (1 1/2 tsp) 2 1/2 C Bread Flour -- (1 2/3 C) 1/3 C Soy Flour -- (1/4 C) -- HFS 1 C Triticale Flour -- ((2/3 C) -- HFS 1 1/2 Tbsp Brown Sugar -- (1T) 1 Tsp Salt -- (3/4 tsp) 3/4 Tsp Fennel Seed -- (1/2 tsp) 1 1/2 Tsp Barley Malt Syrup -- (1 tsp) -- HFS 3/4 Tbsp Wonderslim -- (1 T) -- * 1 1/4 C Water -- (3/4 C + 2 T) HSF - Health Food Store * The original recipe called for 1 1/2 T vegetable oil for the lg loaf and 1 T vegetable oil for the sm loaf. Note: The measurements in the (...) are for the small 1 lb loaf Triticale is a nutritious grain that is a hybrid of wheat and rye. You can find it in most health food stores. It adds to the taste but not much to the rising of bread. In combination with wheat flour, it makes good bread for sandwiches or toast, with a pleasant but unobtrusive flavor. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Typed for you by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tsourekia- Greek Easter Bread #2 Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Yogurt 2 C Milk 12 Eggs -- ( Reserve 3 Yolks ) 5 Lb Flour 1 Tb Salt 3 Pk Yeast 3 C Sugar 1 Lb Butter -- Sweet 2 C Warm water Seseme seeds Hard cooked colored eggs -- ( Optional ) Dissolve yeast in the warm water and add enough flour to make a thick batter and cover and let rise double. this is called the " sponge '.Meanwhile In a large bowl, beat butter and sugar very light and fluffy, about 20 minutes. Beat in the eggs ( except for 3 yolks ).Alternate adding flour and yoghurt and milk to egg/ sugar mixture and stir in the yeast mixture. Enough flour should be added to make a non sticky dough. Knead smooth and elastic. Cover dough in a large greased bowl and let rise double. Punch down and let rise double again. Then shape as desired in pans or in braided rings. Let rise double and brush loaves with the reserved egg yolks. Sprinkle with seseme seeds. Traditionally for easter, red colored hard cooked eggs may be pressed into the braided ring before the 3rd rising. Baske in a 350 oven until golden, about 30minutes. loaves are light, sweet and delicious. Note: recipe may be easily halved. Yield: 5 loaves >From: LIR119@delphi.com Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tsourekia- Greek Easter Rolls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Dough Cycle Hand Made Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Active Dry Yeast 1 C Milk -- Warm 1/2 Lb Butter 1 C Sugar 6 Eggs 2 1/2 Lb Flour Dissolve yeast in the warm milk until foamy. Meanwhile beat butter and sugar together quite well. beat in eggs.Mix in the dissolved yeast. then mix in the flour, adding enough to form a non sticky dough, kneading smooth and elastic. Cover dough in bowl and let rise double. Punch down and shape into desired rolls. Let rise puffy. Bake 350 for 10 minutes than 325 until golden and done, another 15 minutes or so.Note: dough can also be shaped into loaves if desired. Recipe may be cut in half easily. From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Unleavened Griddle-Baked Pita Recipe By :"Pita The Great" by Virginia T. Habeeb Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups All-Purpose Flour -- Unbleached, Or -- 2 C All-Purpose Flour & 1 C Ww -- Flour For Kneading 1 Tsp Salt 1 C Warm Water -- To 1 1/2 C, -- 90-110 Deg F Vegetable oil 1. Mix with a wooden spoon, the flour & salt in a large bowl. Add water till the dough pulls away from the sides of the bowl and is no longer sticky and is smooth. 2. Knead till smooth & elastic on a well floured board - 5 minutes. 3. Shape the dough into a rectangle, and divide into 12 smooth balls. Cover with sliighly damp towels & let rest for 5 to 10 minutes. 4 . Gently press each ball flat, keeping round shape. With floured work surface & rolling pin, roll each round to a 6 to 7 inch circle, paper thin. Cover with a slighly damp towel. 5. Lightly oil a griddle or large skillet & warm over medium high heat until hot. Gently stretch each round as thin as possible without holes as you place it on the griddle. Cook until browned, bubbly spots appear on the bottom, about 1 1/2 minutes; turn and brown the other side. Remove from the pan and immediately wrap in a clean towel until cool enough to handle. Serve warm or at room temp. 6. Repeat with all. Pan will have to be re-oiled after 3-4. Do not add too much oil or the pitas will be soggy and heavy. Makes 12 The inquiry about Lebanese flat bread sent me back to the local library, where I remembered seeing a book that might be of interest. It is "Pita The Great" by Virginia T. Habeeb. Workman Publishing, NYC, 1986 On pg 13, the author says,"The Lebanese marook is shaped by hand in much the same manner as pizza, by tossing and stretching the dough until it is well over a foot in size. It is then flipped onto a concave shaped metal surface set over a heat source where it bakes quickly in minutes. The Armenians have a similar bread, called lavash, which is baked to a cracker-like crispness and measures anywhere from 5 to 20 inches." Then on page 31 is a recipe for Unleavened Griddle-Baked Pita. From: CorgiSews@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * V-8 Bread Recipe By :Garrett,Great Bread Machines Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Ounces v-8(r) vegetable juice 2 Tablespoons water -- warmed 1/2 Teaspoon garlic salt 1 Tablespoon sugar 1/2 Teaspoon garlic powder 1/2 Teaspoon dried onions 1 1/2 Teaspoons Italian seasoning 1 1/2 Tablespoons Parmesan cheese 2 Cups bread flour 1 1/2 Teaspoons active dry yeast 3 Tablespoons vital Gluten Make according to your bread machine instructions. makes a 1 lb loaf. >From: sparky@ftp.netgate.net (Sally Eisenberg) - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Vegan Oat Bran Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons vegetable oil 2 tablespoons Maple Syrup -- Real Not Fake 1 Cup Water -- 80 Deg F 1/2 Cup oat bran 1/4 Cup wheat bran 2 Cups Bread flour 1/4 Cup Sucanat 1 tablespoon Soy Milk -- Powdered 1 teaspoon salt 1 1/2 teaspoons yeast If making rolls, set on dough cycle. When done, fashion into the shapes you want. Heat oven for 2 minutes, thenTURN IT OFF. Cover rolls with a moist kitchen towel. Place in oven for 20 minutes, or until doubled. Remove rolls from oven. Heat oven to 350 degrees. Bake 20 minutes or until done. Bread slicing tip: Let your bread cool for at least one hour or better overnight before cutting. I use a bread slicing rack with several slits and a special knife for slicing bread that costs about $4 -- money well spent! I devised this recipe from several others and have made it for a few years. It consistently comes out wonderfully in my bread machine (West Bend), and it makes great rolls, buns, and cinnamon rolls and pullaparts. It has an exquisite though not overpowering flavor. I make my bread on basic and light color settings. tsp. = teaspoon Tbsp. = tablespoon Add ingredients in the order required by your bread machine: >From Sherry Rose - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetarian-Stuffed Pizza Recipe By :Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- warmed 2 Tablespoons olive oil 1 teaspoon salt 1 teaspoon sugar 1 cup whole wheat flour 2 1/3 cups bread flour 2 1/4 teaspoons yeast pizza sauce Filling 2 cups mozzarella cheese -- non-fat 1 cup broccoli flowerets 1 cup cauliflower flowerets 1 teaspoon oregano -- to taste Preheat oven to 375 degrees.F. Sprinkle a Pam sprayed pizza pan with 1 Tbs. cornmeal. Remove dough from machine. Roll 2/3 dough into 14-inch circle and place on a 12-inch pan. Mix together filling ingredients and spoon over dough, leaving a 2-inch border. Roll remaining dough into a14-inch circle and place on top. Fold edges over and crimp, sealing shut. Slit top with fork or sharp knofe in 4 or 5 places. Brush with pizza sauce on pizza, warm the rest and pour over baked pizza when serving. - - - - - - - - - - - - - - - - - - - NOTES : You can replace olive oil with wonderslim to reduce fat. Lou&Sally Eisenberg sparky@netgate.net ------------------------------ >From: Elizabeth Schwartz * Exported from MasterCook * Veggie Wheat Loaf 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 lb pound loaf: -- 1.5 lb loaf: 1 1/2 teaspoons active dry yeast -- 2 teaspoons 2 cups whole wheat flour -- 3 cups (or mixed with flour) 1 1/2 tablespoons gluten -- 2 tablespoons 1 teaspoon salt -- 1 1/2 teaspoons 1/2 teaspoon dried oregano -- 1 teaspoon pinch cayenne pepper -- 1/8 teaspoon 1/2 cup water -- 3/4 cup -- or 2% milk 1 tablespoon honey -- 1 1/2 tablespoons 2 teaspoons minced dried onion -- 1 tablespoons 1/3 cup cooked vegetables, pureed -- 1/2 cup carrots, broccoli, peas or corn Optional: 1/4 teaspoon liquid lecithin -- 1/2 teaspoon Put all ingredients in machine according to your manufacturer's specifications. Select Basic Bread Cycle, light crust. Be sure the vegetables are cooled. Watch the water content on the vegetables for this one so that your dough is not too wet. You simply check the dough after the machine has been on, at about the 5 minute level. If the dough is too loose and wet, add more flour, a tablespoon at a time, until it pulls from the side and lumps more firm and smooth like it should. Not a loaf recommended for the first time user. This is one recipe I have really played with; and, with happy results. It makes a great vegetable sandwich; a lovely compliment for soups, stews, or little teas sandwiches spreach with cream cheese and fresh dill/olive slice garnish. Play with this one... some suggestions follow: *gluten additive helps from dough elasticity I don't use this. If I want a higher loaf, I usually lower the salt. I found no need for gluten in this loaf. **oregano, dried I love fresh herbs and personally use the 2 fresh to 1 dried conversions Finely chop or process fresh herbs in mill, processor or blender. I have used basil or dill with wonderful results. ***onion, dry mince I love fresh onions. I normally use fine chopped scallion (don't forget the stems), or white onions. Be aware fresh ones might affect the shelf life of this loaf. I never have any left over after the sandwich mentioned above. Makes my mouth water! I have use the dried minced onion flakes. You get a slight crunchy texture. ****vegetable puree To be honest this I have not done. I did not want a "colored" bread...but a "confetti bread". The pretty flecks of a fine dice broccoli/carrot and/ or corn is sooooooo pretty. I carefully drain the vegetables and pat very dry. I then carefully dice them down in the processor to look like confetti bits. You could use all green vegies, cabbage or a fine chopped fresh spinach leaf. be aware of your storage desires. The puree would last one or two days longer, I am sure. *****Lecithin I have never added this. It acts as a preservative in this application. In health applications it works on cholesterol and helps to break down fat and stimulate bile secretion for your liver. You can buy capsules in your local food chain in the vitamin section, or use granuals. Both will work. And, of coarse, there's the health food stores. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vienna Bread Recipe By :A World of Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 yeast cake 1 tablespoon sugar 1/4 cup warm water 1 cup cold water 1 cup milk -- scalded 1 tablespoon salt 8 cups flour Dissolve the yeast and sugar in the warm water. When dissolved, add the cold water to the scalded milk and stir into the yeast mixture. Sift the salt with the flour and gradually stir this into the milk-yeast mixture. Knead well on a lightly floured board for about 10 minutes, or until smooth and elastic. Place in a buttered bowl, cover, and let rise until doubled, about 1 1/2 hours. Punch down and turn out again onto a lightly floured board. Knead again for 5 minutes. Now shape the dough into 2 long or round loaves and place them on buttered cookie sheet that has been sprinkled with cornmeal. Make gashes in the top with a sharp knife, as for French Bread. Cover and let rise again until doubled. Brush with egg-white glaze and bake in a 450F oven for 10 minutes, lower heat to 350F and bake for 50 minutes longer. Remove from oven, brush again with glaze, and return to oven for another 30 minutes. It is this long, long baking that give the bread its distinctive flavor and crisp crust. [A World of Bread is out of print, but I highly recommend searching for a copy in the the used book stalls.] >From: Katie E Green - - - - - - - - - - - - - - - - - - - NOTES : This is the real thing, and worth every bit of the time and trouble it takes. * Exported from MasterCook * Vienna Rolls Recipe By :The Complete Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk -- scalded 1 package dried granular yeast 1/2 cup warm water 1 tablespoon sugar 5 cups flour -- (5 to 6) 1 egg 1/4 cup butter or margarine -- melted 1 teaspoon salt 2 tablespoons sugar 1 egg white -- slightly beaten with 1 tablespoon water You may, of coarse form this into loave(s) and bake as a loaf bread. Cool scaled milk to lukewarm. Dissolve yeast in lukewarm water and add 1 tablespoon sugar. Cover and set aside until foaming and doubled in volume. Add the foaming yeast to the lukewarm milk. Add 3 cups flour, one at a time, beating well for at least 10 minutes, or until the mixture is very light and smooth. cover and set aside in a warm place until light and puffy. Add the beaten egg, melted butter, slat and 2 tablespoons sugar, then slowly add just enough flour to make a soft easy-to-handle dough. Turn out onto a lightly floured board. Knead at least 10 minutes, using as little flour as possible on the board. When the dough is satiny smooth, and free from stickiness place in a warm, well greased bowl. Cover and set aside in a warm place until doubled in bulk. Turn out onto a lightly floured board and shape into small buns, twists, and divided rolls (see below). Place on a greased baking sheet, cover and let stand until doubled. Glaze with beaten egg white. Bake in a 375F to 400F oven for 15 mintues or until golden brown. SMALL BUNS: Shape into little balls. Glaze with beaten egg yolk or egg white. TWISTS: Cut off three small pieces of dough. Roll each into pencil thin ropes about 6 inches long. Braid. Pinch ends tightly. Glaze with egg white. DIVIDED ROLLS: Make small balls, then press down the handle of a wooden spoon through the center of each ball, half way through, thus dividing it. Gently shape the ball so that it will be round, not flat. CLOVER LEAF ROLLS: Cut off three small pieces of dough. Shape into three small balls, then place three little balls together in well-greased muffin tins. Glaze with melted butter. >From: Katie E Green - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wacky Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Fatfree Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cake flour -- I put half whole wheat 1 cup sugar 3 tablespoons cocoa -- (unsweetened like Hershey's) 1 teaspoon baking soda 1/2 teaspoon salt 6 tablespoons applesauce 1 tablespoon white vinegar 1 teaspoon vanilla 1 cup cold water Sift dry ingredients into a large bowl. Add liquids, covering with water. Mix thoroughly, and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 25 to 30 minutes. Frost with your favorite white frosting.** NOTE: If you aren't fussy, you can make this as a "snack cake", mixing, baking and serving from the same pan. No need to spray with Pam. >From: jguevara@spin.com.mx (Jenka Guevara) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Honey Or Maple Bread Recipe By :Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups walnuts -- coarsely chopped 1/2 Teaspoon active dry yeast 1 Cup water -- 105-115 degrees 2 Tablespoons water -- 105-115 degrees 3/4 Cup basic bread sponge 5 Tablespoons honey 1 1/2 Tablespoons walnut oil 2 3/4 Cups all-purpose flour -- unbleached 1/2 Cup all-purpose flour -- for kneading 1 Tablespoon kosher salt cornmeal -- for sprinkling Try using maple syrup instead of honey. Can use olive oil instead of walnut. Preheat the oven to 400 degrees. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes. Cool. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon. Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary. Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in a draft-free location for two hours. Sprinkle a baking sheet generously with cornmeal. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball. Do the same with the other risen ball. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location. This should take 2-3 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for (20??) 30-35 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Water Challah Recipe By :suesam@usa.pipeline.com (sam hurwitz) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Env Dry Yeast 2 1/4 C Warm Water 2 Tbsp Sugar 3 Tbsp Oil 1 Egg -- Plus Egg White 1 Tbsp Salt 9 C Flour Glaze: 1 Egg Yolk -- Plus 1 Tbsp Water Poppy Seeds makes 3 loaves In large bowl, sprinkle yeast over warm water. Add sugar and let stand until bubbles. Add oil, egg, egg white, salt and 3 cups flour. Add flour a cup at a time until can be kneaded. Knead 5 minutes until smooth and elastic. Lightly flour dough and place in clean bowl. Cover and let rise in warm place until doubled - 1-2 hours. Knead again 4-5 minutes Divide dough into 3 portions and shape. Place in lightly greased and floured pans. Let rise, covered until doubled - about 1/2 hour. Preheat oven to 350. Glaze and sprinkle. Bake 35-45 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat And Honey Bread Recipe By :DAK, Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3/4 Cup whole wheat flour 2 1/2 Cups bread flour 1 Teaspoon salt 2 Tablespoons honey 2 Tablespoons butter 1 egg 1 Cup warm Water -- PLUS 1 Tablespoon warm water I just made this bread using peanut oil instead of butter and it probably is one of the best breads I've made. It had good flavor and great texture. It sliced very well and didn't fall apart like the bread can sometimes. From: tessi!dad.MENTOR.COM!garryt (Garry Thompson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Yeast -- (7G) 2 1/4 C Bread Flour -- (188G) 3/4 C Whole Wheat Flour -- (132G) 1 1/2 Tsp Salt -- (7G) 1 1/2 Tbsp Sugar -- (13G) 1 1/2 Tbsp Powdered Milk -- (12G) 4 1/2 Tsp Butter -- (15G) 1 1/2 C Warm Water -- Less 3 Tbsp Warm Water -- (300G) Welbilt 'The Bread Machine' white bread cycle >From: John Whitmore - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Wheat Wheat Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1/8 tsp ginger 2 1/2 cups bread flour 1 1/4 cups whole wheat flour 1/2 cup wheat germ 1 tsp salt 3 tablespoons honey 12 oz evaporated milk -- (1 can) 2 tablespoons salad oil 1/2 cup cracked wheat 1/2 cup boiling water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Cover the 1/2 cracked wheat with the boiling water in a small bowl. Stir and let cool. Put the rest of ingredients in the order listed. Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat, Pecan And Raisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 3/4 Cup water 1 3/4 Cups bread flour 1/4 Cup whole wheat flour 1 Teaspoon salt 2 Tablespoons sugar 1 Tablespoon butter 1 Tablespoon dry milk -- (Or Equiv Liquid -- Milk, Adj Water) 1 Teaspoon yeast 1/4 Cup raisins 1 3/4 Oz Pecans -- Crushed This is for a 'medium' (1 lb) loaf for the Hitachi. The raisins and pecans are added after the first kneading, about 25 minutes into the cycle. Ardy >From: ardyk@tc.fluke.COM (Ardy Kong) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat-Egg Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 2 cups bread flour 1 cup whole-wheat flour 4 tablespoons sugar 1 1/4 teaspoons salt 1 egg 3 tablespoons oil 1 cup warm water I just thought I'd share a recipe with you. Its just something I came up with while tweaking the DAK egg bread recipe (I think this compulsion to tweak recipes may be inherited!) I've been using it for sandwich bread this week. Sarah Schwartz sgs@bubba.att.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheatless Bread Recipe By :schapin@smiley.mitre.org (Susan L Chapin) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Recipe: 2 3/8 Tsp yeast 1/2 vital wheat gluten 2 1/2 Cups other flours 1 Cup Liquid -- Plus 2 Tbsp Liquid 1 1/2 Tb honey or molassas 1 Tsp salt -- (1 to 1 1/2) MIXED FLOUR BREAD (using basic recipe above): 2 3/8 Tsp Yeast Dry group: 1/2 C Gluten 1 1/2 C Kamut Flour 14 C Soy Flour 3/4 C Oatmeal Flakes 2 Tbsp Corn Germ Wet group: 1 Cup Water -- Plus 2 Tbsp Water 1 1/2 Tbsp Canola Oil 1 1/2 Tbsp Honey 1 1/4 Tsp Salt 2 Tbsp Corn Germ Here's one recipe I like a lot. It is for a Breadman 1 1/2 lb loaf, using the medium cycle (2 1/2 hours total): - - - - - - - - - - - - - - - - - - - NOTES : am allergic to wheat, but not to gluten, and I make many wonderful breads by using 1/2 cup vital wheat gluten and 2 1/2 cups other flours. Flours I use include: brown rice flour, barley flour, teff flour, oat flour, oat flakes, soy flour, amaranth flour, quinoa flour, and many more, including kamut flour. Kamut is a wheat, and I can tolerate it, and I use that as the basis for many of my breads. Spelt is a wheat, also, but I can't tolerate it at all. Breads made without wheat flour tend to, not be softer exactly, but to have a less chewy, resilient texture. But they still make great sandwiches, and the flavor can be as good as any wheat bread. * Exported from MasterCook * Whey Bread Recipe (Quick Method) Recipe By :Gossner Cheese Company, Logan, UT Serving Size : 1 Preparation Time :2:00 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 -- (rounded) -- or 2 T 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: Reid - - - - - - - - - - - - - - - - - - -