* Exported from MasterCook * Anchovy, Garlic And Olive Bread (March, 97) Recipe By :Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 1/2 cups tepid water 1 package yeast -- or 1 teaspoon 1 teaspoon salt 1/2 teaspoon sugar 1/4 cup olive oil 2 cloves garlic -- minced 1 cup pitted Kalamata olives -- chopped 2 teaspoon anchovy paste 1. Dissolve yeast in water. Add sugar and let stand 5 minutes. 2. Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid. Add oregano. 3. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand. 4. Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour. 5. Divide dough in 2 , 6. Roll out each into a rectangle and spread garlic, anchovy paste and olives. Roll jellyroll fashion. 7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a little olive oil. 8. Bake in pre heated 450 oven for 30 minutes . - - - - - - - - - - - - - - - - - - - NOTES : Serve sliced with dips. * Exported from MasterCook * Banana Bread #7, Sweet Recipe By :Hitachi breadmaker Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup fresh milk 1 egg yolk 4 teaspoon. margarine 2/3 cup mashed banana 2 teaspoon. sugar 3 cups bread flour 1 teaspoon. salt 2 teaspoon. yeast I put these ingredients in the machine in this order and select medium-white. If the banana is very ripe--which is why I use this recipe so often--then you need to cut down on the yeast somewhat or the bread rises all over the place!!! I've also substituted applesauce for the margarine and it's great. Let's see....also is great with chopped pecans or cinnamon or cloves added.....it's great! Reggie--I plan to make a copy of everyone's favorite....what a great gift for a new breadmaker! >From: donnalynn - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Envelope dry yeast 1 teaspoon Sugar 1/4 cup Warm water -- (105 - 115 F) 1/2 oz Unsweetened chocolate 1 tablespoon Margarine 1 1/4 cup Water 1/4 cup Dark molasses 2 tablespoon Apple cider vinegar 1 tablespoon Salt 1/2 cup all-bran(r) Cereal 2 cups all-purpose flour -- (2 to 2 3/4) 1 1/2 cup Rye flour Makes 2 loaves Sprinkle yeast and sugar over 1/4 cup water; stir to dissolve. Let stand until foamy, about 10 minutes. Melt chocolate and margarine with 1 1/4 cups water in large bowl set over gently simmering water. Stir until smooth. Remove from over water. Blend in molasses, vinegar and salt. Mix in cereal. Let cool. Grease large bowl. Blend yeast into cereal mixture. Gradually stir in 2 cups all-purpose flour and rye flour. Turn dough out onto lightly floured surface and knead until smooth and elastic, about 10 minutes, kneading in up to 3/4 cup more all-purpose flour if necessary to form workable dough. Add dough to prepared bowl, turning to coat entire surface. cover and let rise in warm draft-free area until doubled in volume, about 2 hours. Grease two 3x2x7-inch loaf pans. Punch dough down. Turn out onto lightly floured surface and let rest 3 minutes. Knead 3 minutes. Divide dough in half. Roll each into 7x8-inch rectangle. Starting with long side, roll dough up into cylinder. Tuck ends under and pinch seam to seal. Place seam side down in prepared pans. Cover and let rise in warm draft-free area until doubled, about 1 1/2 hours. Preheat oven to 375 F. Bake until loaves sound hollow when tapped on bottom, about 45 minutes. Remove bread from pans. Let cool completely on rack before serving. Bon Appetit >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Muffins, My Mom's Recipe By :Dallas Morning News 6/11/97 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Rave Reviews Want To Try Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3 teaspoons baking powder 1/2 teaspoon salt 2/3 cup sugar 4 tablespoons diet margarine -- (orig was butter) 2/3 cup milk 1 egg 2 cups blueberries -- fresh or frozen **Topping: 4 tablespoons diet margarine -- softened 1/3 cup flour 1/2 cup sugar 1/2 teaspoon cinnamon Line a 12-well muffin tin with paper baking cups. Preheat oven to 400F. Measure flour, baking powder, salt and sugar into a big bowl. Melt butter (about 45 seconds on High, uncovered, in a microwave). Add milk, then egg. Stir a little, just to break up the egg. Combine the wet and dry mixtures. Just stir gently with a fork. Stir in the blueberries. Pour batter into muffin cups. Cover each with 2 tablespoons of topping. Bake 30 to 35 minutes. When muffins are done, take the muffin tin out of the oven. The topping should be browned and crunchy and the tops mounded. Let muffins cool in the tin at least 5 minutes. Upturn the tin; the muffins will fall out. Makes 12 muffins. Topping: Put butter, flour, sugar and cinnamon in a big bowl. Rub them between your fingers and palms until you've made crumbs about the size of peas. This may take 2 to 3 minutes. with butter: Per serving: Cal 253 (32% fat) Fat 9 g (5 g sat) Fiber 1 g Chol 42 mg Sodium 284 mg Carbs 41 g Calcium 42 mg with diet margarine: Per serving MC 225 cals (19.3% fat) 4.9 g Source: "Now You're Cooking for Company" Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News >From: Peggy Engells - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Soda Bread Recipe By :Copyright1996 NewMedia Internet Productions Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup All-purpose flour 1 teaspoon Salt 1 teaspoon baking soda -- (heaped) <1> 2 1/4 cup Whole wheat flour 2 tablespoon Margarine -- <2> 1 1/4 cup Buttermilk -- <3> Sift flour, salt, soda into bowl. Stir in whole wheat flour, blending. Rub in margarine lifting fingers high when mixing<4>. Add buttermilk all at once, using fork. Add more, if needed, to make soft dough<5>. Knead until smooth. Place on greased baking sheet; mark to deeply into four sections<6>. Bake at 375 degrees for 40 minutes<7>. Allow to go cold on rack before cutting<8>. Serve with butter<9>. Preparation time: 20 minutes Baking time: 40 minutes 1 - I use almost a double teaspoon 2 - In a startling reversal, I use butter. Just not much margarine around here. 3 - This space intentionally left blank 4 - This is easier than it sounds, especially if you melt the margarine first. If it's still solid, I'm an advocate of the two-knife method. 5 - I always need much more, but it's easy to gradually dribble in extra, while pressing in the remaining flour until the whole ball coheres. Still, the dough I usually get is rather stiff and under-hydrated, and the bread has a close (but not dense), pressed consistency, almost like cheap particle board. 6 - those markings are important, and fun. Since there's no pre-baking rise, you don't have to be as ginger as you do with yeast doughs. Take any old knife you like and go nuts. 7 - This is a rough estimate. Start checking early for a firm bottom, an inner temperature of >200 F, and use the exposed innards from the oven spring as your own window into the internal progress. 8 - You do want it a bit cool, but there's no reason to delay too long. 10-20 minutes will do it. 9 - It's also good with jam, powdered sugar, or just by its own self. And I like it even better slightly stale, although I think I'm alone in that. >From: Enkidu - - - - - - - - - - - - - - - - - - - NOTES : I've had great success with the following quick bread, whose recipe is presented here as I cribbed it off the internet (with my annotations). There is a distinct, unmistakable soda taste, and a crumb unique among crumbs (see below). You can bake this as one hemispheric boule or two smaller ones, and with any mix-ins your heart desires. I've enjoyed it with caraway seeds (1 T.) and chopped black olives (1/2 cup, but it could have taken more if I were really determined). It meets all your criteria (as long as multi-grain means "more than one"). I suspect any number of ingredients could substitute for the dreaded margarine (which is really so minor I hesitate to pick on it) - prune puree would be consistent with the bread's flavor and appearance, but might be too heavy. Perhaps applesauce? * Exported from MasterCook * Brushing Mixture For Crisp Crust Recipe By :Sunset Breads, (p91 in my copy dated 1991) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Brushing mixture: 1 teaspoon cornstarch -- (cornflour in Australia) 4 fluid oz water Brushing mixture: Heat to boiling, stirring, so it thickens. Cool slightly. 1. a tray of boiling water in the oven to provide steam. 2. a cornstarch mixture is brushed over the crust, after slashing, just before baking at 400F. Brush again with the mixture after 10 mins for a large loaf (7 mins for a small loaf) and continue baking until the loaf is golden and sounds hollow when tapped. >From: Jay Ekers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #9, Ultimate Recipe By :Vickilynn Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Want To Try Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup. honey 2 eggs 1 tsp. salt 1 cup. flour -- (try freshly ground pastry wheat) 2 cup. yellow cornmeal -- (freshly ground popcorn) 1 TBSP baking powder 1 TBSP butter -- melted 1 1/2 cup. milk -- or buttermilk Beat eggs together then beat in honey. Sift flour, cornmeal, baking powder, and salt together. Stir into egg mixture with melted butter and milk. Stir just until all ingredients are well-mixed. Spread into oiled or buttered 11.5 X 7.5 X 1 inch pan (I use a lightly oiled iron skillet). Bake at 400 degrees for 25-30 minutes. Serve hot, with extra honey to drizzle! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Bread #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MEDIUM LOAF----- 1 Cup Water 1/4 Cup Vegetable Oil 1 Egg 2 Tablespoons Sugar 1 Teaspoon Salt 1 Cup Yellow Cornmeal 2 Cups Bread flour 1 1/2 Teaspoons Yeast This loaf rises very high and is surprisingly good. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread #3 Recipe By :Michelle Friend Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fruit And Spice Breads Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe banana bread cranberries I usually make banana bread (quick bread) and add cranberries to it. I usually use fresh or frozen berries, but last week I made it with dried fruit and it turned out good, but a little more dry than usual. (I also overcooked it a little bit by accident, so the dryness may have been from that more than anything.) I don't change the banana bread recipe at all because I think it is sweet enough without extra sugar and the cranberries add a nice tartness. If I am in the mood for a particularly sweet bread I will cook the cranberries first: Boil them in 1 cup water and ~1/2 cup sugar, then let cool to room temperature. Drain and add them to the banana bread batter. It is a really good dessert or breakfast sweet bread that way! - - - - - - - - - - - - - - - - - - - NOTES : Here is a easier method I just made with my cherry bread for breakfast this morning :-). I soaked the cherries (dried) in the sugar and hot water for 15 minutes to "plump". I then added to the recipe. The water was sufficient to cover the liquid and sugar content for the bread recipe. Counteracts any "drying" in the recipe. [FiberArt ] * Exported from MasterCook * Cranberry Nut Bread #2 Recipe By :San Jose Mercury News, 1/31/96 Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 1 Cup sugar 1 1/2 Teaspoons baking powder 1 Teaspoon salt 1/2 Teaspoon baking soda 6 Cardamom Pods -- interior part only, optional 1 Cup orange juice 1 Tablespoon grated orange peel 2 Tablespoons shortening 1 egg -- well beaten 1 1/2 Cups cranberries 1/2 Cup walnuts -- coarsely chopped Preheat oven to 350 deg F. In a bowl, mix flour, sugar, baking powder, salt, baking soda and cardamom. Stir in orange juice, orange peel, shortening and beaten egg. Mix until well blended. Stir in cranberries and nuts. Turn into a 9 x 5" loaf pan that has been greased on the bottom only. Bake approximately 1 hour. Cool enough to handle before turning out of pan. Serves 10 Copied with permission. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs 1 cup granulated sugar 1/4 cup melted butter 3/4 cup milk 1/2 cup orange juice 1 1/4 cups raw cranberries -- roughly chopped 3 tsp grated orange rind Sift the flour with the soda, baking powder, and salt. Beat the eggs and sugar until well blended. Stir in the melted butter, milk, and orange juice. Stir in the flour mixture just until moistened, and then fold in the cranberries. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4 to 5 inches wide and spread the dough in the tin. Bake in a preheated 350 degree oven for about 55 to 60 minutes, or until a cake tester comes out clean. (The top will often crack; this is typical of soda and baking powder breads.) Let stand in the tin for a few minutes before turning out on a rack to cool. When thoroughly cooled, wrap in plastic or foil and let stand overnight or at least a day before cutting. >From: "Bobbi Terkowitz" - - - - - - - - - - - - - - - - - - - NOTES : In (belated) response to whomever was looking for a cranberry bread recipe, here is my favorite. It's a Thanksgiving staple at my house, it's GREAT for breakfast--and I recently had some fancy hors d'oeuvres that were little sandwiches with duck and cranberry relish on corn bread, and I think this bread (with duck or chicken or turkey) would give much the same effect. Enjoy! * Exported from MasterCook * Crumpets Recipe By :The Best Bread Machine Cookbook Ever - Ethnic Breads Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 1 1/2 cup Bread Flour 2 Tbsp Powdered Milk 1 Tsp Sugar 1/4 Tsp Salt 1 Tbsp Vegetable Oil 1 Whole Egg 1 cup Water Cookbook by Madge Rosenberg, pg 96 This is a very liquid batter, which is poured into 3 - 4" rings. If you do not have muffin rings, use low 7 oz cans (the kind tuna comes in) with both the top and bottom lids removed. This recipe will not work in a Welbilt or Dak machine. Add all ingredients for the dough in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer's directions. At the end of the dough cycle, pour the dough into a pitcher or bowl. Grease 3 or 4 crumpet rings or low 3" cans with both ends removed, being sure the top and bottom edges are greased, too. Grease and heat a griddle or heavy frying pan large enough to hold the tins. Place the tins on the griddle or in the pan and pour or ladle 1/3 - 1/2 C of dough into eahc. Cook over me heat until the tops bubble, about 10 min. Remove the rings, turn the crumpets over, and brown on the other side. Repeat until you have used all of the dough. Let cool, then split and toast the crumpets. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Damper #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups self-rising flour 1 tsp salt 1 tsp butter 1 tsp sugar 1 cup milk -- (or 1/2 cup powdered milk and 1 cup water.) preheat oven to 350. Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes. Shape into a flattened ball, and place on a greased and floured baking sheet or in a greased and floured round cake tin (he recommends the latter, about 7 or 8 inch diameter, as it gives a better shape. Bake for 30 minutes. Use a Dutch oven if you are cooking in an open fire (as this was originally made. Damper was traditionally cooked in the coals of a camp fire.) use your experience as to cooking time. >From: Sam Hurwitz - - - - - - - - - - - - - - - - - - - NOTES : For Bobbi whose mother needs a bread baked with practically nothing, there is a bread made in the Outback of Australia. They put it in a large can, seal the can, and place it in a bed of hot coals. In about twenty minutes, the bread is risen, removed from the can and eaten. It is a little heavier than we are used to but it is wonderful - especially aroound a campfire. Of course, it can also be made in an oven. Serve in moderately thick slices while still fairly hot. Golden syrup) is the traditional thing to spread on it. It goes well with jam, too. * Exported from MasterCook * Dark Rye Bread Recipe By :Miriam P. Posvolsky based on Frugal Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- or 2 cake yeast 1 1/4 cups tepid water 1 cup rye flour 1 1/4 cups whole wheat flour 1/4 cup molasses 2 teaspoons salt 1 tablespoon cocoa powder 2 cups white flour 1. Dissolve yeast in water. 2. Add white flour,stir well. let stand 15 minutes. Transfer to K.A. 3. Add the remaining ingredients in the K.A. and knead with the hook until it forms a ball. 4. Remove to working surface and knead 5 minutes by hand. 5. let stand 1 hour, covered until doubled in bulk. 6. Knead again on a floured board and shape into a roll. 7. Pre heat oven to 400 F. 8. Place roll on a floured cookie sheet. 9. Bake 35 to 40 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drying Starter Recipe By :Ritterhaus@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Have been reading the discussion of sourdough breads and starters and thought you might be interested to know that starter can be dried. You might not want to use the starter for awhile and "put it in limbo" until you want to use it again; you may need to move; you may have a valuable starter that you would hate to lose; or you may want to share your starter with someone who lives several hundred or thousand miles away. Sending dry starter is just like mailing a small package of flour, you can even do it in an envelope, as I have done. The only caveat is that it cannot be dried in very humid climates, and cannot be dried in a food dehydrator because the heat will kill the yeast. If you live in a borderline-humid climate you may be able to dry it in cold weather when your furnace lowers humidity - it would certainly be worth a try DRYING SOURDOUGH STARTER Use a cookie sheet with a lip. Place a sheet of plastic wrap over the cookie sheet so in effect you have a "plastic pan". Pour 1/2 cup of starter evenly over plastic. It should be a thin layer. Place on top of refrigerator for 1-1/2 days. Peel pieces of dried starter off of plastic and turn over to continue drying other side 1/2 day. Be sure starter is thoroughly dry or it will mold or spoil. When starter is dry put pieces in a blender or food processor and process until it looks like coarse flour. Store in an airtight container until needed. RECONSTITUTING STARTER Add one cup of water, 1/2 cup flour and 1 tsp. sugar to dry starter in a plastic or glass container and follow directions for any starter use. It takes about 24 hours for starter to activate. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dutch Potato, Onion And Carrot Bread Recipe By :The Best Bread Machine Cookbook Ever - Ethnic Breads Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf: -- (1 Lb Loaf): 1/3 cup Potato -- raw, fine shred, -- (1/4 C) 1/3 cup Carrot -- raw, fine shred, -- (1/4 C) 1/3 cup Chopped Onion -- (1/4 C) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 2/3 cup Bread Flour -- (1 3/4 C) 3/4 cup Whole-Wheat Flour -- (1/2 C) 3 Tbsp Powdered Milk -- (2 T) 1 1/2 Tbsp Sugar -- (1 T) 3/4 Tsp Salt -- (1/2 t) 1 cup Water -- (2/3 C) Cookbook by Madge Rosenberg, pg 88 Drain the grated potato and carrot well. Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 119.2 Fat 0.9g Carb 23.5g Fib 1.6g Pro 4.2g Sod 109mg CFF 7% * Exported from MasterCook * English Barley Bread Recipe By :More Bread Machine Bounty, Better Homes and Gardens Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 Cup Water 2 Tablespoons Cooking oil 2 Cups Bread flour 1/2 Cup Barley Flour 1/2 Cup Whole wheat flour 3 Tablespoons Molasses -- Or Brown Sugar 3 Tablespoons Nonfat dry milk powder 1 Teaspoon Salt 3/4 Teaspoon Ground cinnamon 1 Teaspoon Active dry yeast Select loaf size. Add ingredients to machine according to manufacturer's directions. Per serving: 75 calories, 2 g protein, 14 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 104 mg sodium, 108 mg potassium. Nutritional calculations based on 16 servings per one lb loaf. This is the recipe for the 1 1/2 lb loaf. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ethiopian Honey Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Milk 2 teaspoon Coriander 3 teaspoon Water 1/2 teaspoon Cloves 6 teaspoon Honey 1/2 teaspoon Cinnamon 1 Egg 1 teaspoon Salt 3 1/2 teaspoon Butter 1 1/2 teaspoon Yeast 3 1/4 cup Flour 1/3 cup raisins All ingredients should be room temperature. Add ingredients (except the raisins) according to the bread machine directions. Bake on full cycle; add raisins after the first 20 mins. >From: - - - - - - - - - - - - - - - - - - - NOTES : This is an amazingly good bread. The original recipe did not call for raisins but I think that it really adds something to it. * Exported from MasterCook * Finnish Holiday Rye Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Holidays & Gifts International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Buttermilk 1/2 cup Molasses 1/4 cup Butter or margarine 2 ts Salt 1 teaspoon Fennel seeds 1 teaspoon Caraway seed 2 tablespoon Dry yeast 1/2 cup Warm water Grated rind of 1 orange 1 cup Rye flakes -- or wheat germ 2 cup Dark or light rye flour 3 1/2 cups unbleached flour -- (to 4 1/2 cups) -- white or whole wheat flour Glaze: 1 tablespoon Molasses 2 tablespoon Water Similar to Swedish rye. Can be toasted. Heat the buttermilk, molasses, butter or margarine, salt, fennel seeds, and caraway seeds until the butter melts. Set aside to cool. Dissolve the yeast in the warm water. Let it stand for 5 minutes until the yeast bubbles. ((My comment: whisk in some flour and molasses to nourish the yeast.)) Add the yeast to the cooled buttermilk mixture along with the grated orange rind, rye flakes or wheat germ, and rye flour. Beat well until smooth. Add 3 to 3 1/2 cups of wheat flour, stirring in a cup at a time, until the dough will not readily absorb more flour. The dough will be rough. Flour a work surface with the remaining wheat flour and turn the dough out onto it. Cover the dough with a damp cloth and let it rest for 15 minutes. (The gluten in rye is more fragile than in wheat. It needs a resting time to recuperate and reform and does not require as vigorous or lengthy a kneading). Gently knead the dough for 5 to 10 minutes until smooth. Form the dough into a ball and place it in a large buttered bowl or pot, turning it to coat all sides with butter. Cover it and let it rise, in a warm spot, until doubled in size, about an hour. Punch down the dough and gently knead it for one minute. Form the dough into three round loaves and place in lightly buttered 9-inch cake pans or on buttered baking sheets. Cover and let rise until almost doubled in size, 45 minutes to an hour. Preheat the oven to 375 degrees. Combine the water and molasses, brush the tops with half of this mixture to glaze. Then lightly pierce the loaves all over with a fork. Bake for 35 to 45 minutes, until the bread sounds hollow when tapped on the bottom. While the bread is hot, brush it with the remaining glaze. Remove the loaves from the pans and cool on racks. Yields 3 loaves. >From: Randolph Cooper - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Buns #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 cups flour 1 cup lard 3/4 cup sugar 1 tablespoon salt 2 eggs -- beaten 3 packages yeast 5 cups water Dissolve yeast in one cup water; then add other ingredients. A soft dough should result. Let rise 1 hour. Punch down. Let rise 1 hour. Shape into balls on greased cookie sheet. Let rise 1 hour. Bake at 375 degrees for 20 minutes. Makes 48 buns. These are suitable for freezing and delicious when warmed. >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - NOTES : You can substitute any other solid shortening (butter, margarine, Crisco) for the lard. You can also halve the recipe successfully. Don't knead in any more flour than is necessary to get just past stickiness and they'll come out light and fluffy. * Exported from MasterCook * Hamburger Buns, Sourdough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sourdough Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups expanded sourdough starter 10 1/4 cups flour 1 cup lard 3/4 cup sugar 1 tablespoon salt 2 eggs -- beaten 3 3/4 cups water Mix all ingredients. You should have a soft dough. Let rise. Shape into balls on greased cookie sheet. Let rise. Bake at 375 degrees for 20 minutes. Makes 48 buns. These are suitable for freezing and are delicious when warmed. >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - NOTES : You can substitute any other solid shortening (butter, margarine, Crisco) for the lard. You can also halve the recipe successfully. Don't knead in any more flour than is necessary to get just past stickiness and they'll come out light and fluffy. * Exported from MasterCook * Herb Peasant Bread Recipe By :Taste of Home Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup onion -- chopped 3 tablespoons butter 1 cup skim milk 2 tablespoons skim milk 1 1/2 teaspoons salt 1 tablespoon sugar 1/2 teaspoon dried dill weed 1/2 teaspoon dried basil 1/2 teaspoon dried rosemary 1 package dry yeast 3 1/2 cups flour Saute onion in butter until tender. Cool. Place in large bowl with milk, sugar, salt, herbs, yeast and 3 cups flour. Beat until smooth. Add enough remaining flour to make a soft dough. Knead until smooth and elastic, 6-8 minutes. Place in greased bowl turning once to grease top of dough. Let rise 45 minutes until double. Punch down, shape into ball and place on greased cookie sheet. Cover, let rise until double. Bake at 375 degrees for 25-30 minutes. Remove to wire rack. Brush with melted butter. Cool. >From: lunchuck - - - - - - - - - - - - - - - - - - - NOTES : This is my all-time favorite bread, I make it about once a week in the summer with fresh herbs and green garden onions. It keeps well, and sometimes I make 3 or 4 small loaves to give as gifts. I usually prepare in the machine on dough cycle, then bake in round loaves. This is best when made in the summer, using fresh herbs. Be adventurous, use any combination of fresh herbs, about 2 tbs. of each. You can also add some parmesan cheese for a different flavor. * Exported from MasterCook * Italian Bread #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Water 1 1/2 teaspoon Salt -- (1 1/2 to 2) -- ( I use the 1 1/2 - but the orig. -- recipe used 2) 2 teaspoon Extra Virgin Olive Oil 3 1/4 cup King Arthur Bread Machine Flour 1/4 cup King Arthur Italian Bread Improver 2 teaspoon Fleischmann's Instant Yeast Place ingredients in your breadmaker according to manufacturer's suggestions. Select the dough cycle. When finished, place the dough on lightly floured board. Punch down. Flatten out slightly, and with wet hands, pat water on the top of the dough. Dry your hands, and roll the dough in a jelly roll fashion. Place the dough on a floured peel, or directly onto a heavy, dark, baking sheet. Let rise 35-40 mins. Preheat oven to 350. Bake at 350 for about 20 mins. I have a stone, so after 20 mins, I remove bread from the pan, and place it on the stone for about 5 mins, to crisp the bottom. I've also used this recipe in the KitchenAid. It turned out pretty close to the same, but required more attention than the breadmaker. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - NOTES : I have KA's Italian bread improver, and I love it. Since I began using it about 6 months ago, my Italian bread turns out much better. The inside is slightly denser, with a chewier texture, and the crust is not thick and tough anymore. It's thinner and has a good crunch/crisp to it. Oh yes, and it stays fresh a good two or three days longer! * Exported from MasterCook * Italian Herb Bread Recipe By :Sanyo Bread Factory book Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 LB: -- -1-1/2 LB: 3/4 cup water -- 1 c. + 2 TBL 2 tablespoons water 2 1/4 cups bread flour -- 3-1/4 c. 1 tsp. salt -- 1 tsp. 1 tablespoon sugar -- 1 TBL 1 tablespoon dry milk -- 1-1/2 TBL 1 tablespoon shortening -- 1-1/2 TBL 3/4 tsp. dried marjoram -- 1 tsp. 3/4 tsp. dried basil -- 1 tsp. 3/4 tsp. dried thyme -- 1 tsp. 1 1/4 tsp. yeast -- 1-1/2 tsp. Use white bread setting. >From: Dorys Bernbaum - - - - - - - - - - - - - - - - - - - NOTES : I have used it as is and also substituted the herbs with others (i.e. garlic powder (NOT garlic-salt), basil, oregano). * Exported from MasterCook * Italian Herb Bread #2 Recipe By :Black & Decker Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tbsp. powdered milk 2 tbsp. shortening 1 tbsp. sugar 1 tsp. salt 3 1/3 cups white bread flour 1 tsp. dried marjoram 1 tsp. dried basil 1 tsp. dried thyme 3/4 tsp. yeast Measure ingredients in the order listed into baking pan. Select Basic Bread Setting. (3 hours, 50 minutes). >From: carini - - - - - - - - - - - - - - - - - - - NOTES : I found that I liked these breads better when I used only 1/2 tsp. each of the marjoram, basil, and thyme. It wasn't quite as strong a flavor. * Exported from MasterCook * Italian Herb Bread #3 Recipe By :Black & Decker Cookbook, " Rapid Bake Section" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tbsp. powdered milk 2 tbsp. shortening 2 tbsp. sugar 1 tsp. salt 3 1/3 cups white bread flour 1 tsp. dried marjoram 1 tsp. dried basil 1 tsp. dried thyme 1 3/4 tsp. yeast Mix ingredients in the order listed into baking pan. Select Rapid Bake Setting. (1 hour 58 minutes). >From: carini - - - - - - - - - - - - - - - - - - - NOTES : I found that I liked these breads better when I used only 1/2 tsp. each of the marjoram, basil, and thyme. It wasn't quite as strong a flavor. * Exported from MasterCook * Jalapeno Cheese Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 cup sour cream 3 1/4 cups bread flour 1 teaspoon salt 2 tablespoons sugar 2 tablespoons butter or margarine 2 teaspoons yeast 1 tablespoon dried chives 1 tablespoon cumin 1/2 cup Monterey jack cheese -- shredded 1/2 cup mozzarella cheese -- shredded 1/2 cup red bell pepper -- chopped 1/4 cup jalapeno pepper -- chopped Place all ingredients except cheeses & peppers in bread pan according to your machine's instructions. Set for White bread & start. When the beeper sounds, add cheeses & peppers. >From: Bobbi Novicky - - - - - - - - - - - - - - - - - - - NOTES : My loaf came out too high with 2 tsp. yeast, so the next time I tried 1 3/4 and it was much better. This is really the very best recipe of Jalapeno/Cheese Bread I've ever made.....I hope you enjoy it.. * Exported from MasterCook * Kaffee Kuchen Ring Recipe By :Farm Journal's Homemade Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg active dry yeast 1 tsp sugar 1/4 cup warm water -- (105-115F) 3/4 cup warm milk -- (105-115F) 3 1/2 cup flour -- sifted Blanched whole almonds 1/2 cup butter 1 cup sugar 4 eggs 1 tsp grated lemon rind 3/4 tsp salt 1/4 tsp ground nutmeg Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes. Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan. Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar until fluffy and light. Add eggs one at a time, beating well after each addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast mixture: beat until mixture is well blended and forms a thick batter. Pour batter into pan. Cover and let rise until doubled about 1 hour and 15 minutes. Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in pan) 10 minutes. Remove from pan and finish cooling on rack. >From: jrjet@mtco.com (Dot & Tim McChesney) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kamut And Amaranth Bread Recipe By :Susan Chapin Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Kamut flour 1/2 cup gluten 3/4 cup amaranth flour 1 1/2 tablespoon whey -- or dry milk 9 oz. water 2 tablespoon oil or butter 2 tablespoon honey 1 1/8 tsp salt 1 1/2 tsp SAF yeast When I transfer the bread to the finish pan the texture is springy, stretchy, soft but not sticky -- in other words perfect. The resulting bread rises just far enough that I can raise the bail without mashing or breaking the bread, and the texture is soft, fine, a bit chewy, and fully acceptable. The crust is a bit softer than I like, but that's another story -- basically, this is a good result. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Latvian Sourdough Rye Bread ("Saldskaaba Maize") Recipe By :"Angie Klidzejs" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 Cups apple cider 1 Tablespoon apple cider 2 Tablespoons caraway seeds 5 1/2 Cups whole grain (coarse) rye flour -- or more -- (i.e. Hodgson Mill) 1 Cup sourdough starter -- (1:1 ratio water:bread flour) 1 Tablespoon yeast 1 Teaspoon salt 2 1/2 Cups bread flour vegetable oil spray -- (Pam, etc.), OPTIONAL: 1 egg rye flakes This recipe is for one of my all-time favorite breads, but it involves a two-day process and is a lot of work. This bread is a "sweet & sour" type of sourdough rye. It's a heavy but very hearty bread -- good with soups, meats & cheeses, cucumber & tomato slices, or just plain butter. It's a peasant bread which was originally mixed up in a special wooden container called an "abra," using a wooden spoon devoted solely to mixing this type of dough, and also lots of elbow grease for kneading. My father once said that the mixing and kneading were often delegated to children, I suppose to keep them busy. I've run across a few published recipes for this type of bread, but the recipes were very imprecise and my results were disastrous. I finally consulted a couple of very generous older Latvian women about their recipes. My result was to borrow ideas from both of them and then to adjust for modern technology using a Kitchen Aid mixer to do the nasty heavy stuff. The peasant version of this bread was baked in brick ovens, but my regular electric oven works quite well. I make this bread infrequently, but always in large batches (6 loaves at a time, using 3 Kitchen Aid bowls); the recipe below is for a single batch (2 loaves). The bread freezes well if well wrapped in plastic bags; frozen loaves of bread can be thawed and then warmed up in the oven before serving. --- Heat 3 cups apple cider and 2 tablespoons caraway seeds to boiling; pour over 3 cups of coarse rye flour and stir. Let mixture cool. Add 1 cup active sourdough starter and mix well. The mixture will resemble heavy porridge as the rye flour absorbs the apple cider. Sprinkle 1/2 cup coarse rye flour over the mixture but do not stir at this point. Cover your bowl with a dish towel, and then wrap the covered bowl with a beach towel or blanket. Put wrapped bowl in a warm spot (next to a heat register is good) and allow the mixture to ferment for up to 24 hours (less time if you think it will be too sour). Dissolve 1 tablespoon yeast in 1/2 cup warm (105-115 degrees Farenheit) apple cider. Let the yeast mixture bubble and then add it to the sourdough mixture. Gradually add 1 teaspoon salt, 2-1/2 cups bread flour, and 2 cups coarse rye flour. Knead with your heavy-duty electric mixer. If the dough seems too wet, add more rye flour (wet dough will result in a soggy baked brick). This type of bread is tricky to make, as the dough is always very sticky from the rye; it takes some trial and error to get a feel for the dough. If the dough is too wet, it becomes slack after a while; the correct consistency of dough remains rather firm. Spray a Formica countertop or a marble pastry board with vegetable cooking spray. Use a small plastic pan scraper or something like that to scrape your dough out of the bowl and onto your work surface. Using a bench knife/dough scraper, divide the dough into two equal chunks. Wet your hands with water and keep a bowl of water handy for additional dipping. Form the dough into two loaves on the oiled surface, using just your wet hands; do not add flour at this point. Place the loaves into oiled bread pans (8-1/2" x 4-1/2"). Cover with a dish towel and let rise in a warm place. Believe it or not, this very heavy dough WILL rise. OPTIONAL (not a traditional method): Brush on glaze made with 1 egg that's been mixed with 1 tablespoon of apple cider; sprinkle with rye flakes (obtainable from a food co-op). Bake for 15 minutes at 400 degrees Fahrenheit; then turn heat down to 350 degrees Fahrenheit and continue to bake for an additional hour. Don't underbake. Remove loaves from pans and allow to cool on a rack. POSTSCRIPT: When measuring flour, I do not fluff and scoop into separate measuring cups; rather I just use my measuring cup to do the scooping and then level it off with a spatula. My resulting "cups" are probably somewhat on the dense side as a result of this. - - - - - - - - - - - - - - - - - - - NOTES : Anyway, good luck and enjoy the bread. IT IS WORTH THE WORK! * Exported from MasterCook * Ligurian Olive Braid Recipe By :King Arthur's cookbook, Robin Voight Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Green Olive Pesto Dough: 1 Cup warm water 3 3/4 Cups all-purpose flour 1 Tbsp yeast 2 Tbsp extra virgin olive oil 1/2 Cup green olive pesto -- * See Note 1 Teaspoon salt -- Black Olive Pesto Dough: 1 Cup warm water 3 3/4 Cups all-purpose flour 1 Tbsp yeast 2 Tbsp extra virgin olive oil 1/2 Cup black olive pesto -- * See Note 1 Tsp salt -- Olive Oil Dough: 1 1/4 Cups warm water 4 Cups all-purpose flour 1 Tbsp yeast 1 Tbsp butter 1/4 Cup extra virgin olive oil 1 Tsp salt * The olive pestos are also called olivada (black) and oliverde (green), and I buy them at a local deli (brand name San Remo). Dean & Deluca also carries them, and I'm pretty sure they do mail order (over the Internet even, I believe). You can also make the pestos yourself; I have a recipe that says 2 cups of olives to 1/4 cup olive oil; 1 tsp thyme in the black pesto and 1/2 tsp black pepper in the green. (You can also throw in anchovies and capers if you want.) Process to a smooth paste. Green Olive Pesto Dough Pour the warm water into a bowl. Stir in 1 cup flour and the yeast. Let sit until the yeast has dissolved and the whole mixture has expanded. Stir in the olive oil, pesto, and salt. Add the balance of the flour gradually. Knead three to four minutes, until the dough becomes cohesive. Give the dough a rest while you clean out and grease your bowl. When you return to the dough it will be more pliable and "together." Continue kneading until it is soft, smooth, and elastic. Put the dough in a lightly greased bowl, turning it over to grease the top. Cover and set aside to double in bulk. Black Olive Pesto Dough Make this second dough just as you did the first but use black olive pesto rather than the green. Put aside to rise while you make the third dough. Olive Oil Dough Make as above, adding the butter, olive oil, and salt to the proofed water, flour, and yeast. You may have to knock down the first two doughs and let them begin to rise a second time to give the third dough enough time for a complete rise. [Or, let the first two doughs rise in the refrigerator until the third dough is ready to begin its rise, then take the first two out to warm as the third dough rises.] After all the doughs have doubled at least once, divide each into four equal sized pieces. Roll each into a rope about 15 inches long. Take three strands of dough, one of each color [careful - the green and olive oil doughs look a lot alike!], and braid. Repeat with other strands until you have 4 loaves. Place on a lightly greased baking sheet with at least 3 inches between the loaves for expansion. Cover with a damp towel and let them rise for 1 to 1 1/2 hours. Fifteen minutes before baking, preheat the oven to 425F. Beat one egg white with 1 tsp water to make a wash, and brush over the tops of the loaves. Sprinkle braids with kosher salt. Bake for 15 minutes at 425F. Turn the oven down to 375F and bake for a further 20 to 25 minutes. (If you're baking larger loaves, after 20 minutes at 375F, turn the heat down once more to 350F and bake a further 10 to 15 minutes. The braids are done when they are golden brown and sound hollow when thumped on the bottom. Cool on a rack. When they are thoroughly cool, seal any loaves you want to freeze in airtight plastic bags. >From: "Bobbi Terkowitz" - - - - - - - - - - - - - - - - - - - NOTES : I dug out my recipe for my family's favorite bread, and here it is. The bread recipe comes from King Arthur's cookbook, and they in turn got it from Robin Voight, who runs a baking business in Connecticut called Kochen Coq, Inc. The recipe makes four good-sized loaves, or you can make three really big ones, or two really, really big...you get the idea. Enjoy! * Exported from MasterCook * Oatmeal Batter Bread Recipe By :GH, Oct 1997 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Loaves: 2 Pkg Active Dry Yeast 2 Tsp Salt 5 cup All-Purpose Flour 1 cup Quick-Cooking Oats -- Uncooked 1/2 cup Light Molasses 1 Tbsp Butter Or Margarine -- Plus 2 Tsp Butter Or Margarine -- For Glazing 2 1/4 cup Water Prep: 20 min plus rising and cooling Bake: 40 min Makes: 2 loaves, 12 servings each In large bowl, combine yeast, salt and 2 C flour. In 2 qt saucepan, mix oats, molasses, 1 T margarine, and 2 1/4 C water. Heat over low heat until very warm (120-130F); margarine need not melt. With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to med; beat 2 min. Beat in 1/2 C flour to make a thick batter; beat 2 min longer, scraping bowl frequently with a rubber spatula. With wooden spoon, stir in remaining 2 1/2 C flour to make a stiff batter that leaves side of bowl. Cover bowl loosely with plastic wrap; let dough rise in warm place (80-85F) about 1 hr, until doubled. Grease two 2 qt round, shallow casseroles. With wooden spoon, stir down batter. Divide in half and turn into casseroles; with greased fingers, turn to grease tops and shape each into a ball. Cover loosely with plastic wrap; let rise in warm place about 45 min, until doubled. Preheat oven to 350F. Bake 40 min, or until loaves sound hollow when lightly tapped with fingers. Remove loaves from casseroles. If you like, for a soft crust, rub tops with remaining 2 tsp softened margarine cool on wire racks. INFO: Batter breads are a quick way to enjoy yeast breads. Because they don't require kneading, the relatively soft, sticky batter usually calls for vigorous beating to develop the gluten, which gives the bread its structure and allows it to rise. Batter breads have a rustic appearance. Although the texture won't be as fine-crumbed as bread that has been kneaded, the taste is still delicious. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is an amazing tasting loaf of bread!! Absolutely wonderful. Cal 134.3 Fat 1.3g Carb 26.8g Fib 0.6g Pro 3.6g Sod 189mg CFF 8.8% * Exported from MasterCook * Polenta Bread Recipe By :Farm Journal's Homemade Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 2 cup boiling water 1 cup warm milk -- (120-130 deg F) 2 teaspoon shortening 2 pkg active dry yeast 1/4 cup brown sugar 2 tsp salt 6 1/2 cup sifted flour -- (6 1/2 to 7 1/2) shortening Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 T shortening, cool until very warm (120 - 130 Deg F). In large bowl, stir together yeast, brown sugar, salt and 2 cup flour. Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour, beat 2 minutes. Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic -- about 8 minutes. Dough will be slightly sticky. Place in greased bowl - turning once. Cover with towel, let rise until doubled, about 50 minutes. Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes. Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and let rise until double - about 35 minutes. Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks. >From: jrjet@mtco.com (Dot & Tim McChesney) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polish Poppy Seed Bread Recipe By :Best BM Cookbook-Ethnic Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3 cups bread flour 3 tablespoons powdered milk 1 1/2 teaspoons salt 3 tablespoons poppy seeds 1 1/2 tablespoons orange zest -- grated -- or grapefruit zest 1/4 cup honey 3 tablespoons butter 1 whole egg 1 egg yolk 1 cup water -- plus 1 tablespoon water 1/3 cup sliced almonds 1. Add all ingredients except the raisins and almonds in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 2. At the beeper, add the raisins and almonds. >From: Bobbi Novicky - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Sweet Bread #6 Recipe By :Katie Green Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holidays & Gifts International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons instant potato flakes -- (or 1/4 cup mashed potato) 3 tablespoons sweetened condensed milk 1/3 cup water 1/2 teaspoon vanilla extract 1/8 teaspoon lemon extract -- or rind of 1/2 lemon -- grated 1 egg 2 cups bread flour -- or all purpose flour 1/2 teaspoon salt 3 tablespoons butter or margarine 1/4 cup sugar 1/8 tsp nutmeg 3 tsp dry yeast 1 egg white -- lightly beaten Place all ingredients, except egg white in machine on basic dough cycle per manufacturer's instructions. After Dough Cycle beep, remove dough to floured cutting board. Grease 8 or 9 inch pie tin. Gently roll dough into a 30 inch rope and starting at one end, gently twist the roll to the opposite end to form a coil. Place one end in center of pie tin and carefully wrap coil around itself, from the center, filling the pan. Cover and let rise in warm oven for 1 hour or until doubled. (Turn oven to 150F for 2 to 5 minutes and turn it off. Place covered dough on low rack, in center to rise). Remove bread from oven and preheat to 325F. Brush dough with egg white. Bake for 50 to 60 minutes until brown. Remove and cool. >From: slonehm1@juno.com (Hazel M Slone) - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 75 Calories; 5g Fat (57% calories from fat); 1g Protein; 7gCarbohydrate; 34mg Cholesterol; 184mg Sodiu * Exported from MasterCook * Portuguese Sweet Bread #7 Recipe By :Dorothy Ferris Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holidays & Gifts International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup Milk -- Warm 1/4 Cup Warm Water 2 Tbls Butter -- Melted 1 Whole Egg -- Beaten 1 Egg Yolk -- Beaten 2 1/2 Cups Bread Flour 1/4 Cup Sugar 1/8 tsp Salt 1 1/2 tsp Active Dry Yeast All ingredients should be at room temperature before starting. Combine the liquid ingredients. Add the liquid ingredients to the pan. Add the dry ingredients to the pan in the order listed. Select "White Bread". Press "Start >From: slonehm1@juno.com (Hazel M Slone) - - - - - - - - - - - - - - - - - - - NOTES : NOTES : Yields 1 Loaf * Exported from MasterCook * Portuguese Sweet Bread #8 Recipe By :The Bread Machine Cookbook II, D. R. German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holidays & Gifts International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1lb. loaf: 1/2 cup. milk 1 egg 1 Tbsp. butter or margarine 1/4 cup. sugar 1/2 tsp. salt 1 1/2 cup. bread flour -- * see note 1 tsp. yeast * Depending on the size of the egg and the humidity, you might need to add more flour. I usually end up adding another 1/4 c. >From: Zelia Naman - - - - - - - - - - - - - - - - - - - NOTES : I absolutely love the Portuguese Easter Bread from Donna German's "The Bread Machine Cookbook II." It might be close to the recipe you seek. A 1lb. loaf rises very well and almost fills my 2lb pan. * Exported from MasterCook * Portuguese Sweet Bread #9 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holidays & Gifts International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Milk 1 Eggs 1 1/2 tablespoon Butter or margarine 3 tbsps Sugar 1/2 teaspoon Salt 2 cup Bread Flour 2 ts Yeast Add ingredients in order recommended for your machine. Light setting. Wonderful for melted cheese sandwiches >From: slonehm1@juno.com (Hazel M Slone) - - - - - - - - - - - - - - - - - - - NOTES : Per serving: 190 Calories; 4g Fat (19% calories from fat); 7g Protein; 32g Carbohydrate; 31mg Cholesterol; 174mg Sodiu * Exported from MasterCook * Portuguese White Bread #2 Recipe By :The Bread Machine Ckbk,Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Med: -- -Large: 1 cup Water -- l-1/3 cup 3 tablespoons butter or margarine -- 1/4 cup 1 tablespoon Sugar -- l-1/3 tbs teaspoon Salt -- 2 tsp 2 3/4 cups Bread flour -- 3-2/3 cups 1 1/2 teaspoons yeast -- 2-l/2 tsp >From: Coughlin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Bread #2 Recipe By :The Italian Baker, Carol Field Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 TBSP yeast 1 cup warm water 1 cup milk -- room temperature 1/3 cup olive oil -- less 1 TBSP 4 TBSP fresh rosemary -- or 2 TBSP dried 1 TBSP salt -- plus 1 teaspoon salt 6 3/4 cups all-purpose flour 1 tsp coarse sea salt -- (1 to 1 1/2) -- or kosher salt/ pretzel salt Stir the yeast into the water; let stand until creamy, about 10 minutes. Stir in the milk and oil. Combine the rosemary, salt, and flour and add to the yeast mixture. Knead until velvety, elastic, and smooth8-10 minutes by hand. It should be somewhat moist and blistered. Place the dough in a oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 1/2 hours. Punch down dough, but do not knead. Cut in half and shape each half into a ball. Place each ball on a lightly oiled baking sheet, cover with a towel, and let rise 45 to 55 minutes (but not until truly doubled. Heat the oven to 450F. Just before you put the loaves in the oven, slash the top of each in an asterisk with a razor blade and sprinkle half the sea salt into the cuts. [I use an egg white wash to act as glue for the salt.] Bake 10 minutes, spraying three times with water. Reduce the heat to 400F and bake 30 to 35 minutes longer. Cool on racks. >From: "Bobbi Terkowitz" - - - - - - - - - - - - - - - - - - - NOTES : This is my FORMER favorite bread. (See Ligurian Olive Braid for my current favorite.) * Exported from MasterCook * Rye Bread #8 Recipe By :West Bend Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 oz. water -- (I've tried whole milk and soy milk as well) 2 cup white flour 1 cup medium rye flour -- (I use dark rye) 2 teaspoon sugar 1 teaspoon salt 2 teaspoon caraway seed 1 teaspoon butter 2 teaspoon yeast >From: Robert Turnbull - - - - - - - - - - - - - - - - - - - NOTES : I've been having trouble getting rye bread to rise in my West Bend (America's Best) bread machine. I have had consistently good results with white and whole wheat however. The rye actually rises well after mixing but fails to rise again after the first and second kneadings. I've added dough enhancer and gluten without much effect. I never had good luck with recipes using lots of whole-grain flour when I used a West Bend bread machine either. (I solved the problem by switching to a Zojiruchi.) Of the list of things you tried, I would say that increasing salt would be least likely to succeed, because salt inhibits the action of yeast. Have you tried adding an acidifier to the recipe? I like to use 3 or 4 tablespoons of buttermilk powder in rye bread; it boosts the yeast and adds a tangy flavor. [bbriscoe@runestone.net (Bonnie Briscoe)] * Exported from MasterCook * Rye Bread #9 Recipe By :Miriam Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 lb unbleached all purpose flour 2/3 lb rye flour 2 1/2 cups tepid water 2 teaspoon dry yeast 2 teaspoon salt 2 teaspoon caraway seed 1 teaspoon oil Dissolve yeast in water Stir in 2 cups all purpose flour. Let stand covered with plastic at least 6 hrs at room temperature. Place yeast flour mixture into Kitchen Aid bowl. Add rest of white flour and knead 10 minutes. Add rye flour, salt and caraway and knead another 10 minutes. Add oil. Knead just to incorporate. Remove to a working surface and knead with hands 3 mins. Place in bowl covered with plastic and let rise until doubled in bulk. Knead to extract air. Let rise one more time. Shape into loaves and bake in an ungreased pan in pre-heated 425 oven 40 mins. Turn down heat to 300 and bake another 10 mins. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salsa Quitza Recipe By :Baking with Julia and Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- BREAD, 1 Tablespoon yeast 1/2 cup cornmeal 3 Tablespoons nonfat dry milk 2 teaspoons chili powder 1 1/2 teaspoons salt 2 cups white flour 1 cup nonfat refried beans 1 Tablespoon red chili honey 1/4 cup chili oil -- mild egg 1 cup water -- FILLING: 12 oz cream cheese -- softened 2 cups salsa chunky in jar -- drained 1 cup cheddar cheese -- shredded -- or Monterey Jack Put bread ingredients in bread machine on dough cycle. When cycle is done remove dough from machine and roll out and place in a 10-inch spring form pan, press dough up the sides of form pan. Spread cream cheese over the bread, then spread the salsa on top of the cream cheese, then top with the shredded cheese. Set aside and let double in size 20-40 minutes. Bake in preheated oven 475 degrees F. for 20-25 minutes. Remove side of spring form pan and serve immediately. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slavic Potato Bread Recipe By :Best BM Cookbook-Ethnic Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup ricotta cheese -- or cottage cheese 2 teaspoons active dry yeast 2 2/3 cups bread flour 3/4 teaspoon grated nutmeg 3/4 teaspoon salt 1/4 teaspoon cayenne 3/4 cup mashed potatoes 1 whole egg 1 egg yolk 1/3 cup water 1. Drain the cheese in a sieve lined with cheesecloth or a sturdy paper towel for 30 minutes. Discard the liquid. 2. Add all ingredients, including the drained cheese, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. >From: Bobbi Novicky - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * So Many Grain Bread Recipe By :Bread Machine Cookbook V/D.R.German/R. Banghart Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: 1 1/2 Teaspoons Active Dry Yeast -- rapid or quick 1 1/2 tablespoons Vital Gluten -- optional 1 1/8 Cups bread flour 1 1/8 Cups whole wheat flour 3 Tablespoons buckwheat flour 3 Tablespoons rye flour 3 Tablespoons soy flour 3 Tablespoons yellow cornmeal 1/3 Cup rolled oats 3/4 Teaspoon salt 3 Tablespoons Molasses -- Or Honey 1 1/2 Tablespoons oil 1 1/8 Cups water Load machine in order suggested by manufacturer. Process on White Bread or Regular cycle on lightest crust setting. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : One of our favorites! A very delicious dark, crusty bread. * Exported from MasterCook * Soft Pretzels, Auntie Anne's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoon Yeast 1/2 teaspoon Brown sugar 1 teaspoon Salt 1 1/2 cup Water 4 cup Bread flour 2 teaspoon Baking soda 2 cup Warm water 1/2 lb Butter 2 tablespoon Honey White sugar Brown sugar Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture). >From: Peg Doolin - - - - - - - - - - - - - - - - - - - NOTES : This is supposed to taste like Auntie Anne's (yummy). The Auntie Anne's recipe calls for a baking soda and water 'dip'. Maybe that will help with dough made in the bread machine. * Exported from MasterCook * Soft Pretzels, Baked Recipe By :Rec for Fat-free Living:Brds for Bread Mach, Jyl Steinback Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoon Yeast 1/2 teaspoon Salt 2 cup Bread flour 1/2 cup Egg substitute 1/4 cup Water 1 Egg white 1 tablespoon Water Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the order suggested by the bread machine manufacturer and process on the dough cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat cooking spray. When the dough cycle is complete, remove dough and place on lightly-floured surface. Roll dough into 12x4-inch rectangle and cut into 8 (12-inch) strips. Pull each strip to about 14 inches in length. Form dough into pretzel shape: Make a circle; cross the ends at the top, twist the ends once and lay over the bottom of the circle. Pretzel logs can also be shaped just by making rolled dough into a 12- to 14-inch rope. Place pretzels on prepared baking sheet. In a small bowl, combine egg white with 1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20 seconds. Serve with mustard or cheese dip. MM format by Mary Ann Young >From: Peg Doolin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzels, Big Recipe By :JOY QUIRK (HFTC65A) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon Dry yeast 5 cup Bread mix -- up to six 1 1/2 cup lukewarm water 2 Eggs -- beaten -- TOPPING: 1 Egg -- beaten 2 tablespoon Coarse salt 1/2 cup Butter -- melted Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels. Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes. Formatted by Elaine Radis BGMB90B; JUNE, 1993 >From: Peg Doolin - - - - - - - - - - - - - - - - - - - NOTES : All of these recipes I have posted using my bread mix can be adjusted to use with the bread machine, some using the dough setting. I have had excellent results. Will try to post more over the weekend as I get time. Also have a lot of other "mix" recipes if anyone is interested. * Exported from MasterCook * Sourdough French Bread, Quick Recipe By :back of a Pillsbury bread flour bag Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread machine instructions: 2 cups flour 1/2 cup warm water -- (120-130 deg) 1 teaspoon. wheat germ 1/2 cup sour cream -- room temp. 1 1/2 teaspoons sugar 1 teaspoon. vinegar 1 teaspoon. salt 1/4 teaspoon. ginger 1 package yeast Place ingredients your machine in order recommended by manufacturer. >From: sue@interport.net (Curly Sue - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough French Bread, Quick #2 Recipe By :back of a Pillsbury bread flour bag Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups flour -- (4 to 5) 1 Cup warm water -- (120-130 deg) 2 Teaspoons wheat germ 1 Cup sour cream -- room temp. 1 Teaspoon sugar 2 Teaspoons vinegar 2 Teaspoons salt 1/2 Teaspoon ginger 2 Pkgs. yeast Additional ingredients: 1 egg white 1 Teaspoon water 2 Teaspoons poppy seeds -- or sesame seeds In a large bowl, combine 1-1/2 c. flour, and next 4 ingredients; blend well. Add water, sour cream and vinegar to flour mixture Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap. Divide dough in half, and form into 2 oblong loaves. Place on greased cookie sheet. With a sharp knife, make 5 (1/4" deep) diagonal slashes on top of each loaf. Cover, let rise in warm place until light and doubled in size, about 15 minutes. Heat oven to 375 degrees. Bake 25 minutes. In a small bowl, beat egg white and water. Remove bread from oven, and brush with egg white mixture. Sprinkle with seeds. Bake an additional 5-10 minutes. Immediately remove from cookie sheet. >From: sue@interport.net (Curly Sue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #6 Recipe By :bc151@cleveland.Freenet.Edu (Ken Fisler) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- white flour water The quick recipe is: mix up a thick soup of white flour and water and put it on your window sill for about a week, whipping it a few times a day to get air into it. Sourdough comes from wild yeast which are floating around in the air all the time... well, just when the weather's warm enough it. The flour and water is just a way of "harvesting" those yeasties. After that several days, you should start to get bubbles forming and it should start to smell something like bread yeast. If it does, then it is. It's really pretty simple. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun Nut Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf: 3/4 Cup Water 1 3/4 Cups Bread Flour 1/2 Cup Whole-Wheat Flour 1 Tablespoon Nonfat Dry Milk 1/4 Teaspoon Salt 1 Tablespoon Applesauce 2 Tablespoons Honey 1/4 Cup Sunflower seeds 2 Teaspoons Yeast Put all ingredients into your baking pan of your machine according to your machine manufacturer and start. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sun-Dried Tomato Rolls With Garlic Recipe By :Bon Appetit, October 1989 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope dry yeast 1/4 cup sugar 1/2 cup warm water -- (105-115) 1/2 cup tomato juice -- room temp -- (I use V-8 picante) 6 Tbsp olive oil -- or oil from sun-dried tomatoes 2 eggs 1 tsp salt 4 cup unbleached all purpose flour -- (about) 1/4 cup basil -- thinly sliced 3 Tbsp chopped oil-packed sun-dried tomatoes -- Garlic Oil: 1/4 cup olive oil 2 cloves garlic -- pressed makes 12 Sprinkle yeast and 1/4 tsp sugar over warm water in small bowl. Stir to dissolve. Let yeast mixture stand until foamy, about 10 minutes. Combine remaining sugar, tomato juice, oil, eggs, and salt in a large bowl. Add 1 cup of flour and whisk vigorously for 2 minutes. Add yeast mixture, basil, and tomatoes. Mix in enough flour 1/2 C at a time to form soft dough. Knead dough on lightly floured surface until smooth and elastic, add more flour if necessary, about 5 minutes (dough will be slightly sticky). Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm area until doubled, about 1 hour. For garlic oil -- Heat oil in small sauce pan until just warm. Stir in garlic. Cool. Lightly grease muffin cups. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 12 equal pieces. Shape each piece into a ball, pulling edges under to create a smooth top. Place rolls, rounded side up in prepared cups. Using floured scissors, snip 1/2-inch-deep X into top of each roll. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 20 minutes. Preheat oven to 375 F. Gently brush rolls with garlic oil. Bake until golden brown, about 20 minutes. Remove rolls from oven, and brush again with garlic oil. Transfer rolls to a rack and cool slightly before serving. I like to put a few shavings of Parmesan on each roll a few minutes before the end of baking. >From: LJKR@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Muenster Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 1/4 cup warm water 1 cup warm milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1/2 cup melted butter 3 cups flour -- (3 to 4) FILLING 2 pounds Muenster Cheese -- grated 1 egg 3 tablespoons butter -- melted Sprinkle yeast over the warm water, stirring with a fork until dissolved. Set aside. In a mixing bowl, combine the milk, sugar, salt, and melted butter. Blend well and add the yeast mixture. Beat in 2 cups of flour until mixture is smooth. Add sufficient flour to make a soft, workable dough. Turn out on a lightly floured board and knead until smooth and satiny, about 8 minutes. Round into a ball and place in a warm, greased bowl, turning to coat the top. Allow to double in bulk, about 1 hour. Punch the dough down and allow a second rising, about 30 minutes. Meanwhile prepare the filling. Spray a 10" cake pan with PAM. Punch the dough down, turn out on a floured board, cover, and let rest 10 to 15 minutes. Roll into a large circle 24 to 26" in diameter. If dough resists, cover and let rest again. Fold circle of dough in half and lay across half of the cake pan. Unfold the dough. Carefully lift and press dough to fit into the pan leaving a skirt of dough draped over the rim. Mound the cheese on the dough forming it higher in the center. Pick up the skirt of dough and begin to pleat in loose folds around the mounded cheese, lifting and rotating the pan as you progress. Gather the ends on top together and twist into a knob. Take both hands and encircle the bottom of the knob and give a firm twist. If any dough is torn, pinch together firmly. Set loaf aside 15 minutes. Give the knob on more twist. Bake in a preheated 375F oven 1 hour, or until golden brown. If top becomes too brown, cover with foil the last 15 minutes. Let bread cool in cake tin on a wire rack. Do not attempt to slice until the cheese has congealed. Reheat if you wish to serve warm.This bread stems from middle Europe. It can be frozen, served warm, room temperature, or chilled. Do not substitute any other cheese >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : I picked this from a web site and gave it a try yesterday and it is very good. Hope you like it too. It's an easy bread to make. Enjoy. * Exported from MasterCook * Walnut Bread (Food Processor) Recipe By :Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 1/2 cups whole wheat flour 2 teaspoons yeast 1 1/2 cups water 2 tablespoons powdered milk 1/4 cup chopped walnuts 2 tablespoons dark brown sugar 1 tablespoon honey 2 tablespoons oil 2 teaspoons salt 1. Dissolve yeast in water and flour. Let stand 10 minutes. (in bowl of food processor). 2. Add brown sugar, honey, milk, salt and whole wheat and process until it forms a ball. Add walnuts and process just to blend. ( use the plastic blade) 3. Turn dough onto a working surface and knead 5 minutes. 4. Place dough into an oiled bow, cover with plastic or cloth and let rise in a warm place ( oven, off) for 1 hour. 5. Knead dough to expel air and place it in a loaf pan. Let stand covered 1/2 hour. 6. Bake in 450 ( pre heated) oven for 30 minutes. Turn down to 350 bake 10 minutes. - - - - - - - - - - - - - - - - - - - NOTES : I was able to make this bread thanks to all the people on the web who sent me recipes.. * Exported from MasterCook * White Or Herb Bread Recipe By :Lee Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 cup flour 2 tablespoons sugar 2 tsp salt 2 tsp yeast 1 3/4 cup water I usually add herbs to this (which I never measure, but about 2 tsp total is pretty flavorful), and top with seeds. I've also substituted or added whole wheat flour(up to 2 cups), wheat and/or oat bran, cheese, oil, dried garlic and onions, even spinach powder (which turned the bread green; I thought it looked gross, but everybody else liked it.) My favorite herb combo is dried, minced garlic (or garlic powder), dill weed, and dill seed. I use a mix of seeds for the top, usually sesame, poppy, flax, and caraway. These would look nice in a bow-tied cellophane bag! - - - - - - - - - - - - - - - - - - - NOTES : What a great idea! [Holiday gift bread mixes.] My favorite basic french bread would lend itself well for a mix. This recipe makes 2 lbs of bread: * Exported from MasterCook * Whole Wheat Bread #11 Recipe By :Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams white flour 600 grams whole wheat flour 2 yeast cakes -- or 2 T dry yeast 1 tablespoon brown sugar 2 teaspoons salt 2 1/2 cups warm water kummel seeds 1. Dissolve yeast in 2 cups water in the bowl of kitchen aid. Stir in sugar. 2. Add white flour and beat until gluten develops. ( You can see firm strings of dough) about 5 minutes. 3. Add 1 cup whole wheat and beat 5 minutes. 4.Stir salt and 1/2 cup warm water and add to dough. 5. Add rest of whole wheat and kummel and beat 5minutes more. 6. Turn dough onto a board and knead 5 minutes by hand. 7. Place in a bowl. Cover with plastic and let rise in a warm place for 1 hour. 8. Knead 1 more time and shape into 2 loaves. 9. Place on cookie sheet and let rise covered for 30 minutes. 10. Bake in pre heated 450 F oven for 40 minutes. - - - - - - - - - - - - - - - - - - - NOTES : May be frozen wrapped in foil in a plastic bag. De freeze at room temperature.