* Exported from MasterCook * 100% Wheat Bread #7 Recipe By :The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf 1 1/4 C Water 1 1/2 Tsp Salt 2 Tbsp Canola Oil 2 Tbsp Honey 2 C Whole Wheat Flour Plus 2 Tbsp -- (11.5 Ounces) 3/4 C Flour, Unbleached -- (3.9 Ounces) 3 Tbsp Gluten, Wheat 2 Tbsp Wheat Germ 2 Tbsp Whey -- Powdered 1 Tbsp Active Dry Yeast Put the ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Serves 12-14 Nutrient Analysis per Serving: Calories: 129 Carbohydrates: 23 Protein: 5 Fat: 2 Fiber: 3 >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : I made this recipe last night and it was sooo light I couldn't believe that it came out of my machine! This is the first wheat bread that I have made that wasn't very heavy or like hockey pucks. I encourage everyone to try it. Also this recipe gives you the weight of the flours equivalent to the measurements and that is how I made the bread. It makes a difference in the quality of the bread. If you don't weigh the flour you will probably have a heavier bread according to the book. Not all flours weigh the same. I didn't believe it until I tried it and a friend of mine didn't weigh her flour for the Light Rye Bread and it came out like a hockey puck and mine was moist and light and good.... ;~ * Exported from MasterCook * 90 Minute Bagels, Nyc Style Recipe By :Greg Hohnholt Serving Size : 1 Preparation Time :0:00 Categories : Bagels Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C warm water 2 Tbsp barley malt syrup 1 Tbsp SAF instant yeast 2 Tsp salt 5 C bread flour* 3 Quarts water 2 Tbsp barley malt syrup Toppings Cornmeal 1) Mix the syrup with the water in a large mixing bowl. Then fold together the flour, yeast, and salt in another bowl, reserving half a cup of flour or so for kneading. combine dry ingredients with water/syrup mixture. 2) After the dough has consolidated in the bowl, knead vigorously for 10-12 minutes. If you want your bagels to be really chewy, you have to work for it! Use reserved flour as necessary 3) Roll the dough into a log and cut into 12 equal sections. Shape each section into a ball, and make a hole in the center with your thumb about the size of a quarter. Let rise on floured surface about 25 minutes. 4) About 20 minutes into the rising, start the 3 quarts of water boiling. Add the syrup and mix well. Kettle the bagels four at a time for about four minutes. Turn the bagels gently with a wooden spoon every now and then. 5) While the bagels are kettling, prepare a baking sheet with cornmeal (or you may use a baking stone if you have one for an even better crust). Use a slotted spatula or similar tool to transfer bagels to the baking sheet. Put on toppings as desired. 6) Bake in a 425F oven for about 20 minutes, or 450F for a darker crust. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : the higher the gluten, the better * Exported from MasterCook * Almond Scones Recipe By :Healthy eating for a new age,Joyce D'silva (vegan) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz wholemeal scones 2 Oz ground almonds 2 Oz margarine 2 Tsp baking powder Soya milk to mix Place the flour in a bowl and rub in the margarine. Add the ground almonds and baking powder, then make into a stiff dough with soya milk. Roll out on a floured board and cut into rounds. Place on a greased, floured baking sheet and bake at 425F, gas 7 for about 15 minutes. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1-POUND RECIPE (8 SLICES) 1 teaspoon Yeast 1/4 teaspoon Salt 1 tablespoon Nonfat dry milk 1 teaspoon Cinnamon 3/4 teaspoon Nutmeg 2 1/2 c Bread flour 2 tablespoon Lite applesauce 2/3 c Water 1/2 c Dried apples -- chopped --1-1/2 POUND RECIPE (12 SL) 1 1/2 teaspoon Yeast 1/2 teaspoon Salt 2 tablespoon Nonfat dry milk 2 teaspoon Cinnamon 1 teaspoon Nutmeg 3 1/3 c Bread flour 3 teaspoon Lite applesauce 1 c Water 3/4 c Dried apples -- chopped Yield: 1 Loaf Add ingredients in the order suggested by the bread machine manufacturer and follow baking instructions provided in the manual. Source: "Recipes for Fat-free Living: Breads for Bread Machines" by Jyl Steinback; 1996. MM format by Mary Ann Young >From: Peg Doolin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread, Annie's Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Butter or margarine 1 teaspoon Baking powder 2/3 c Sugar 1/2 teaspoon Salt 2 Eggs -- beaten 2 c Chopped apples 1 tablespoon Lemon juice 1 c Chopped black walnuts -- or Pecans 2 c Flour Preheat oven to 350. Cream butter, sugar, eggs and lemon juice. Stir in flour, baking powder and salt. Fold in apples and nuts. Bake in a greased and floured 9x5x3" loaf pan for 45-55 minutes. Yield: 1 loaf >From: Meg Antczak Date: 18 Mar 96 >From: BASee1@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Bread, Nancy's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- soften 1 c Sugar 1 teaspoon Baking soda 1 tablespoon Lemon juice 2 lg Eggs 2 teaspoon Vanilla 2 c Flour 1/4 teaspoon Salt 1 1/2 c Apples -- coarsely chopped, Cored and peeled ---CRUMB MIXTURE: 1 teaspoon Cinnamon 2 tablespoon Sugar 2 tablespoon Flour 2 tablespoon butter or margarine -- cold Yield: 1 loaf Preheat oven to 375F. Cream butter and sugar together. Dissolve baking soda in lemon juice. Mix in eggs and vanilla. Beat butter mixture and egg mixture together. Add flour and salt. Mix to combine. DO NOT OVERMIX. Gently fold in apples. Spoon 1/2 batter into large (9x5) loaf pan. Sprinkle with 1/2 crumb mixture. Spoon in remaining batter and sprinkle with remaining crumb mixture. Press crumbs gently into surface of batter. Bake for 1 hour 15 minutes or until a cake tester inserted in the center comes out clean. Cool slightly in pan. Remove bread from pan and cool completely on cooling rack. CRUMB MIXTURE: Mix crumb ingredients, cutting in butter to get a coarse crumb texture. From: Debra Bouey >From: BASee1@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Breakfast Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Flour 3 Apples 1 teaspoon Salt 4 teaspoon Baking powder 2 tablespoon Brown sugar 4 tablespoon Shortening 3/4 c Milk 2 c Raisins -- chopped 1 teaspoon Cinnamon 1 Egg -- well beaten 2 tablespoon Butter -- melted 2 tablespoon Brown sugar Yield: 8 servings Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender From: Meg Antczak Date: 18 Mar 96 >From: BASee1@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cranberry Nut Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Bread Flour 8 Oz Whole Wheat Flour 1 1/2 Tsp Salt 2 Tbsp Sugar White Or Brown 1 Tsp Cinnamon 1 Tsp Nutmeg 2/3 C Applesauce 1/2 C Apple Juice (or Orange Juice) 1/3 C Dried cranberries 1 Oz Chopped walnuts 1 1/2 Tsp Yeast Add ingredients to baking pan in order given. Bake on basic/light Drop in cranberries which have been coated with the cinnamon and nutmeg after first knead. Add yeast to dispenser. Created for Panasonic 65P. Adjust as needed for other machines. Makes a nice loaf for holiday giving or serving. From recipe files of Alice in Houston >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Nut Bread Recipe By :Southern Living Magazine, sometime in the 1970s Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Sugar 4 Eggs -- beaten 4 c Flour -- all-purpose 2 teaspoon Soda 1 teaspoon Salt 1 c Oil -- salad 1/4 c Sour cream 2 c Apples -- peeled and chopped 1 c Pecans -- chopped 1 teaspoon Vanilla extract Yield: 2 loaves Gradually add sugar to eggs; beat until light and fluffy. Combine dry ingredients; add to sugar mixture alternately with oil and sour cream, beating well after each addition. Stir in apples, pecans, and vanilla. Spoon batter into 2 greased and floured 9x5x3" loafpans. Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Let cool in pans 5 minutes; turn out on wire racks to finish cooling. SOURCE: Southern Living Magazine, sometime in the 1970s. Typed for you by Nancy Coleman. >From: BASee1@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Austrian Braid Recipe By :Sharon Barbour Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Teaspoons active dry yeast 3 Cups bread flour 1/2 Teaspoon salt 3 Tablespoons sugar 1/4 Cup unsalted butter -- cut up 3/4 Cup milk -- warm 1/2 Teaspoon vanilla extract 1 Teaspoon lemon zest 1 egg -- PLUS 1 egg yolk 1 egg -- whisked WITH 1 Tbsp water -- for glaze I stopped by Barnes and Noble last night and perused a bread machine recipe book called 'Rustic European Breads from your Bread Machine'. The recipes in this book are intended to be made on the dough cycle of the machine, then removed from the pan and shaped, let to rise and baked in the oven. Form dough into three strips and braid. Let rise 30 min. Bake at 375 deg F for 35-40 min. >From: Eat-L Mailing List >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels, Brooklyn Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bagels Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C flour -- (4 to 5) 1 Package yeast 2 Teaspoons salt 1 1/2 C hot water -- (120-130 degree) 2 Tablespoons honey -- or sugar 1 egg white 1 Teaspoon water Combine 1c flour, yeast and salt in a bowl. Stir in hot water and honey; beat until smooth, about 3 minutes. Stir in enough remaining flour to make a soft dough. Turn out onto a floured surface; continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic. About 5 minutes. Cover with a bowl. Let rest 15 minutes. Divide into 12 equal parts. Shape each into a flattened ball. With thumb and fore finger poke a hole into the center. Stretch and rotate until hole enlarges to about 1 or 2". Cover; let rise about 20 min. Boil water in a large shallow pan, about 2"deep. Reduce heat. Simmer a few bagels at a time about 7 minutes. Remove from pan. Drain on a towel about 5 minutes. Place on a baking sheet; brush with mixture of egg white and water. Bake at 375F 30 minutes or until done. >From: bg381@scn.org (SCN User) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baguettes #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb. 1 c. water 1 Tbsp. sugar 1/2 tsp. salt 2 3/4 c. flour 1 1/2 tsp. yeast Put in breadmaker. Set on dough cycle. Remove to floured surface. Cut into 2 equal pieces. Shape rolls by rolling back & forth making an even thickness. Sprinkle baking sheet with about 2 Tbsp. cornmeal. Set loaves on cornmeal...make shallow diagonal cuts every 2" on loaf with a very sharp knife. Cover with damp cloth & let rise until doubled...about 30 min. Combine 1 egg yolk & 1 Tbsp. water Brush over loaves. Bake at 375F for 20 - 25 min. or until golden Remove from sheets & cool on rack >From: az302@freenet.carleton.ca (Heather Kelly) - - - - - - - - - - - - - - - - - - - NOTES : This works well with Canadian all-purpose flour.....I'm not sure what you may have to add in the USA. * Exported from MasterCook * Banana Cinnamon Waffles Recipe By :Heritage Of America Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C flour 1 Tbsp baking powder 3/4 Tsp cinnamon 1/4 Tsp salt 2 egg whites -- whipped 1 1/2 C skim milk -- at room temperature 2/3 C banana -- mashed 1/2 C applesauce -- at room temperature Prepare waffle iron with cooking spray and heat up. In a mixing bowl, combine flour, baking powder, cinnamon, and salt. In another mixing bowl, combine egg whites, milk, banana, and applesauce. Add dry ingredients to wet ingredients just until moistened. Pour enough batter to fill two-thirds of the waffle iron. Cook until crisp and golden brown. Set aside. Repeat with remaining batter >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley Spelt Bread Recipe By :NEW COMPLETE BOOK OF BREAD MACHINE BAKING Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***ONE & ONE-HALF POUND LOAF*** 3/4 cup water 1 1/2 tablespoons canola oil 2 tablespoons honey 1 1/2 tsp salt 1/2 cup cooked barley 3 1/2 cups spelt flour -- or 16.5-ounces 2 tablespoons powdered whey 2 tsp active dry yeast Serves 14 maximum. Put the ingredients in the bread pan in the order listed (or in reverse order if manual recommends dry ingredients first). Select Basic Wheat Cycle, Light Setting or equivalent. Push start. [PER SERVING: 136 cals, 26g carb, 4g protein, 2g fat, 4g fiber] TIP: Due to the nature of spelt flour, the top of your loaf may be flat or slightly indented. >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - NOTES : Lara Pizzorno, Editor, THE NEW COMPLETE BOOK OF BREAD MACHINE BAKING (1997 Prima): "A must for people with wheat allergies, this flavorful bread tastes amazingly similar to whole wheat." * Exported from MasterCook * Basic White Bread #7 Recipe By :Takt EZ@ aol.com Serving Size : 18 Preparation Time :3:30 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup hot water -- plus 1 tablespoon hot water 2 tablespoons vegetable oil -- or melted margarine 1 teaspoon salt 1 tablespoon sugar 2 tablespoons nonfat dry milk 3 cups bread flour 2 1/4 teaspoons instant-active yeast -- (one packet) Place in all ingredients in bread pan in manufacturers recommended order and press "start." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil And Sun Dried Tomato Bread Recipe By :Madge Rosenberg,Best Low-Fat,No-Sugar Brd Mach Ckbk Ever Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons dry yeast 3 cups bread flour 3 tablespoons wheat bran 1/3 cup quinoa grain -- (I didn't have this so I just substituted more flour) 3 tablespoons nonfat dry milk powder 1 tablespoon dried basil 1/3 cup chopped sun-dried tomatoes -- (see below)* 1 teaspoon salt 1 1/4 cups water Makes a large 1 1/2 loaf in the machine, or two regular loaves baked in the standard-sized loaf pans. *Pour boiling water over sun-dried tomato halves. Soak 10 minutes, drain, and cool to room temperature. With a scissors. snip into 1/4 inch pieces. Do not use tomatoes that are reconstituted and packed in oil for this recipe. Add all the ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturers directions. Or knead by hand (or by machine), let rise in bowl lightly sprayed with veg. spray, punch down, let rise in loaf pans (lightly sprayed with veg. spray) , and then bake till browned and done in a 350 oven (approximately 20-25 minutes.) This last paragraph may help those of you wanting to know how to convert a bread machine recipe into a hand made one. >From: Ruth Warren - - - - - - - - - - - - - - - - - - - NOTES : ( Note that all these bread-machine recipes can also be made the old-fashioned sweat-of-the-brow way, or the way I do, which is to do the messy mixing and kneading of the dough in my bread machine, and the shaping, final-rising, and baking in pans of my choice, in my oven.) * Exported from MasterCook * Better Bread Using Old Dough Recipe By :doggie@teleport.com (steve knight) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour 2 teaspoons yeast One way I have come across to improve my bread is to use old Dough. Now what I mean is I make a 6 cup batch of plain dough. yeast water and flour. I let it rise twice nice and slow. then put it in the refrigerator. So before I make bread I bring it out and let it warm up. The amount of the old dough in the new is not super critical. I use about 4 cups of it to 12 cups of flour. I then use far less yeast. about a teaspoon compared to a tablespoon. This will change good bread into great bread. It is not sourdough so it does not really change the taste of bread. just makes it better. Makes the dough handle better too. I take a small piece and make a batch of dough with 5 cups flour and about 2 tsp yeast. let it rise most of the day and then back into the fridge. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bisquick Italian Flatbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Bisquick(r) Baking Mix 2/3 C Warm Water -- Very Warm (120-130F) 2 Tbsp Butter Or Margarine -- Melted 1/4 C Shredded Cheddar Cheese -- (1 Oz) 1/4 C Shredded Monterey Jack Cheese -- (1 Oz) 1/4 C Grated Parmesan Cheese 2 Tsp Parsley Flakes 2 Tsp Italian Seasoning Preheat oven to 450F. Mix baking mix and water until thick dough forms. Let stand 10 minutes. Turn dough onto surface well-dusted with baking mix; gently roll in mix to coat. Shape into ball; knead 60 times. Pat dough into an 11-inch square on ungreased cookie sheet. Spread butter or margarine over dough. Mix remaining ingredients; sprinkle over dough. Bake 10-12 minutes or until edges are light golden brown. Serve warm. Message From fran.federmann@juno.com (Fran Federmann) to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Pancakes Recipe By :The Book of Bread Serving Size : 8 Preparation Time :0:20 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C flour 1/2 C granulated sugar 2 Tsps baking powder 1/4 Tsp salt 1/4 Tsp nutmeg 1 C blueberries 2 C skim milk -- at room temperature 2 egg whites -- whipped 1 Tbsp applesauce -- at room temperature Prepare skillet with cooking spray and heat on medium until hot. In a mixing bowl, combine flour, sugar, baking powder, salt, nutmeg, and blueberries. In another mixing bowl, combine milk, egg whites, and applesauce. Mix dry ingredients with wet ingredients just until moistened. Ladle in the batter, using 2 or more tablespoons per cake. Cook for 2 minutes, then flip carefully and cook for 2 minutes more. >From: matejka@bga.com (Anita A. Matejka) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Apple Muffins Recipe By :HEALTH: 50 Super Foods, August 1998 Serving Size : 12 Preparation Time :0:35 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --| dry |-- 1 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon ground allspice --| wet |-- 1/3 cup currants 2/3 cup hot water 1 1/4 cups unprocessed wheat bran 3/4 cup shredded unpeeled cooking apple 1/2 cup nonfat buttermilk 1/3 cup molasses 2 tablespoons vegetable oil 1 egg -- plus 1 egg white -- beaten vegetable cooking spray PREHEAT oven to 400F. Combine the first 5 ingredients (through allspice) in a large bowl; stir well. Make a well in the center of mixture; set aside. Combine currants and water in a medium bowl; let stand 2 minutes. Add bran; stir well. Add apple and next 4 ingredients (through eggs); stir well. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter evenly into muffin pans coated with cooking spray. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Remove from pans immediately. Makes about 1 dozen muffins. [PER SERVING: 128 cals, 3g total fat (21%cff); 23g carbs; 3g fiber; 262mg sodium] --Recipe from HEALTH Magazine's 50 Super Foods, Special. (Time. inc) August 1998. MasterCook version from kitpath@earthlink.net. >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bran Muffins Recipe By :Trim & Terrific American Favorites by Holly Clegg Serving Size : 24 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups raisin bran 1 cup sugar 2 1/2 cups flour 2 1/2 teaspoons baking soda 2 teaspoons ground cinnamon 2 large eggs -- beaten 1/3 cup canola oil 2 cups lowfat buttermilk Mix raisin bran, sugar, flour, baking soda & cinnamon. Add eggs, oil & buttermilk, stirring until well combined. Fill greased muffin pans 2/3 full. Bake at 400F for 15 minutes or until a toothpick inserted in the center comes out clean. Nutritional info per muffin: 149 cal, 3.9 g fat (23.8%), 18 mg chol, 218 mg sodium. >From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I decided to try these muffins when the last portion of my raisin bran cereal was no longer in nice flakes. The muffins have a lighter bran taste than using bran buds & were very good. According to the book, you can keep the batter in the refrigerator for several weeks in a covered container & bake as needed. I didn't try this, however. * Exported from MasterCook * Buttermilk Bread #8 Recipe By :From Bernard Clayton's New Complete Book of Breads Serving Size : 32 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups flour -- approximately 3 tablespoons sugar 2 teaspoons salt 1/4 teaspoon baking soda 1 tablespoon dry yeast -- or one package 1 cup water 1 cup buttermilk (or 4 tablespoons buttermilk powder plus 1 cup water) 1/3 cup shortening 1 egg -- beaten Sesame or poppy seeds In a larger mixer bowl stir together 2 cups flour, sugar, salt, baking soda, and yeast. In a microwave-proof bowl, combine water, buttermilk, and shortening. Microwave on high for 1 to 1.5 minutes, until the liquid is between 120- and 130F. Gradually add the liquid to the dry ingredients and beat for two minutes, using the flat beater. Add 1 cup flour to make a thick batter, and beat for another 2 minutes. Remove the flat beater and replace with a dough hook. Add flour gradually, until the dough is soft, but not sticky. The dough will pull cleanly away from the sides of the bowl when it has enough flour. Knead the dough for about 8 minutes. Place the dough in a greased bowl, cover tightly with plastic wrap, and put in a warm place (80 to 100F) until the dough has doubled in volume, about 1 hour. Grease two medium (8.5- by 4.5-inches) loaf pans. Punch down the dough and cut into two pieces. Turn the cut side under and gently press and pat the dough into an oblong shape that will fit tightly into the loaf pan. Cover with wax paper and return to a warm place for about 45 minutes, or until the dough has risen about 1 inch above the edge of the pan. Preheat the oven to 375F about 20 minutes before baking. About 3 minutes before baking, brush the top of the loaves with egg, and sprinkle with seeds, if desired. Bake for about 40 minutes, or until golden-brown. The loaf will sound hollow when thumped on the bottom. If it does not, you may return the bread to the oven without the pan for another 5 or 10 minutes. Place loaves on wire racks to cool. Makes two loaves. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This delicious bread recipe is written for a mixer such as Kitchen-Aid Submitted by Cathy Lielausis * Exported from MasterCook * Buttermilk Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup buttermilk 1/3 cup instant potato flakes or buds 1 egg 1 tablespoon butter/margarine -- cut up 3/4 teaspoon salt 2 cups bread flour 1/2 teaspoon dried thyme leaves 1 teaspoon yeast Measure all ingredients into bread machine pan in order suggested by manufacturer, add potato flakes w/ liquid ingredients. Process on BASIC-WHITE bread cycle, use medium/normal crust setting. DO NOT USE delayed-bake feature. Per slice: 168 cal, 4 gr fat, 25 mg cholesterol, 274 mg sodium NOTE: Check dough after 5 min of mixing, it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional LIQUID, 1 TSP at a time, until dough is of right consistency. If dough is too soft or sticky, add additional FLOUR, 1 TSP at a time. Busted by Donna >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Canadian Orange Sandwich Bread Recipe By :International Vegetarian Cuisine, Marie Lovejoy Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C flour 4 Tsp baking powder 1 1/2 Tsp salt 1 egg 1/2 C sugar 1/2 C chopped walnuts 1 1/2 C milk 1 1/2 C candied orange peel -- sliced Commercially available candied peel is quite suitable for this recipe. Sift the flour, baking soda, salt and sugar together; Add the unbeaten egg and the milk. Stir the liquids quickly and lightly into the dry ingredients, then add the nuts. Pour the batter into a loaf pan approximately 9 by 5 inches. Make sure it is well greased and dusted with flour. Bake in a moderate oven (350F) for about one hour. The bread is done when the crust is brown and no particles stick to a wire cake tester on a tooth-pick thrust into the centre of the loaf. Loosen the loaf from the pan with a knife, remove it from the pan and cool on a wire rack. The bread should not be sliced until it is thoroughly cool. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Bread #3 Recipe By :TANYA Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Vegetable Oil 1 C Sugar 2 Eggs 1 1/2 C All-Purpose Flour 1 C Grated Carrots 1/2 Tsp Salt 1/2 Tsp Baking Powder 1 Tsp Cinnamon 1 Tsp Nutmeg 3/4 C Pecans Preheat oven to 350F. Combine all ingredients and stir until moistened. Pour into 2 greased loaf pans. Bake 40 to 60 minutes. I love to bake these breads along with pumpkin, cranberry, banana, and applesauce breads, and freeze some of them for later use. I also always make them for the Christmas holidays and give to my neighbors and friends as gifts. >>From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Spice Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Whole wheat flour 2 Teaspoons Baking powder 1 Teaspoon Baking soda 3/4 Teaspoon Ground cinnamon 3/4 Teaspoon Ground nutmeg 1/3 Cup Maple syrup -- or honey 1/3 Cup Skim milk 2 Egg whites 2 Cups Shredded carrots 1/3 Cup Golden raisins -- -or chopped pecans Recipe by: Secrets of Fat-Free Baking, Sandra Woodruff Preheat oven to 350 degrees; coat muffin cups with nonstick cooking spray. Combine the flour, baking powder, baking soda, cinnamon and nutmeg; stir to mix well. Add the syrup or honey, skim milk, egg whites and carrots; stir just until the dry ingredients are moistened. Fold in the raisins or pecans. Fill the muffin cups 3/4 full with the batter. Bake for 15 to 17 minutes, or just until a toothpick inserted in the center comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature. Penny Halsey (ATBN65B). Nutrition Analysis: 119 calories, 3.4g protein, 26g carbohydrate, 0.8g fat, 0mg cholesterol, 145mg sodium. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Wheat Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Whole wheat flour 1 Tablespoon Baking powder 1 Cup Flour 1/4 Cup Brown sugar 1/2 Teaspoon Cinnamon 1/8 Teaspoon Allspice 1 Cup Grated carrot 1 Teaspoon Orange zest 1 Cup Milk 1 Egg 1/4 Cup Melted butter 1/4 Cup Molasses 1/4 Cup Chopped nuts 1/2 Cup Raisins Measure dry ingredients into a large bowl. Stir in carrots and orange rind In a small bowl, beat eggs with milk, molasses and melted butter. Add to dry ingredients all at once, stirring just to moisten. Fold in raisins and nuts. Fill greased muffin tins 3/4 full and bake at 400 for 25 minutes. Makes 12 large muffins. >From: Helen Peagram ~ >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chapatti (Roti) Recipe By :The Vegetarian Curry Book, Asha Naran Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List International Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chapatti flour -- (ground wheat) 2 tablespoons vegetable oil hot water Ghee for spreading plain flour for rolling Preparation time 10-15 minutes Put the chapatti flour into a bowl, add the oil and mix lightly. Add enough hot water to make a soft dough. If the mixture is too sticky, add a teaspoon of ghee to the bowl and continue to knead. Devide the dough into walnut sized pieces. Set your griddle on a medium setting. If you don't have a griddle then a heavy frying pan or a tavi will do. You will also need a wire rack set on an open flame or a very hot radiant ring. Flatten a piece of dough between your palms and dip it in the plain flour. Now roll out to a thin round chapatti, aproximately 15 cms, 6 inches in diameter. Cook for 1 minute on the griddle (or frying pan), turning once. Do not add any butter or oil to the frying pan as chapattis are cooked dry. Turn onto a wire rack over a hot flame. the chapattis should, at this stage, bubble up into a round balloon. Turn quickly to avoid burning. When lightly browned on both sides, put the chapattis one at a time onto a warm plate and spread each one with ghee, placing them on top of each other as you make them. Do not worry if your chapattis do not bubble up completely. They will be quite acceptable if you cook them on both sides without broning them. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : Preparation time 10-15 minutes Put the chapatti flour into a bowl, add the oil and mix lightly. Add enough hot water to make a soft dough. If the mixture is too sticky, add a teaspoon of ghee to the bowl and continue to knead. Divide the dough into walnut sized pieces. Set your griddle on a medium setting. If you don't have a griddle then a heavy frying pan or a tavi will do. You will also need a wire rack set on an open flame or a very hot radiant ring.Flatten a piece of dough between your palms and dip it in the plain flour. Now roll out to a thin round chapatti, aproximately 15 cms, 6 inches in diameter.Cook for 1 minute on the griddle (or frying pan), turning once. Do not add any butter or oil to the frying pan as chapattis are cooked dry. Turn onto a wire rack over a hot flame. the chapattis should, at this stage, bubble up into a round balloon. Turn quickly to avoid burning. When lightly browned on both sides, put the chapattis one at a time onto a warm plate and sprea * Exported from MasterCook * Chapattis, Layered Recipe By :The Vegetarian Curry Book, Asha Naran Serving Size : 6 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List International Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb chapatti flour -- (ground wheat) 1 Tsp salt 2 Tbsp cooking salt hot water 2 Tbsp melted ghee -- (2 to 3) plain flour for dusting Serves 6 Put the chapatti flour and salt into a large bowl, Add the oil and rub in with the fingertips. Add enough of the hot water to form a soft pliable dough. Devide the dough into tangerine sized balls. Roll each ball out on a floured surface to a 15 cms, 6 inch diameter disk. Brush melted ghee over the round shape and dust with a little plain flour. Fold in half and repeat the last process twice more. You should end with a rough triangular shape. Do the same with the rest of the balls. Now heat a tavi or non-stick frying pan over a low to medium heat. Carefully flatten each layered piece of dough on a floured board to about 5 mm, 1/4 inch thick. Try and keep a basic triangular shape as you roll. Cook each chapatti slowly on the tavi or frying pan, turning frequently, until it has bubbled up and is marked with golden spots all over. Brush a little ghee on the cooked chapattis and cool on a wire rack. Make all the chapattis in this way. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : Serves 6 Put the chapatti flour and salt into a large bowl, Add the oil and rub in with the fingertips. Add enough of the hot water to form a soft pliable dough. Divide the dough into tangerine sized balls. Roll each ball out on a floured surface to a 15 cms, 6 inch diameter disk. Brush melted ghee over the round shape and dust with a little plain flour. Fold in half and repeat the last process twice more. You should end with a rough triangular shape. Do the same with the rest of the balls. Now heat a tavi or non-stick frying pan over a low to medium heat. Carefully flatten each layered piece of dough on a floured board to about 5 mm, 1/4 inch thick. Try and keep a basic triangular shape as you roll. Cook each chapatti slowly on the tavi or frying pan, turning frequently, until it has bubbled up and is marked with golden spots all over. Brush a little ghee on the cooked chapattis and cool on a wire rack. Make all the chapattis in this way.>From: "andy&shell" From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : Serves 4-6 Put the chapatti flour and salt into a large bowl, add the oil and rub in. Add enough hot water to make a soft pliable dough. Divide the dough into large tangerine-sized balls. Heat a tavi or non-stick frying pan over a medium heat. Also set a wire rack over a high flame. (if you are using gas, you can turn the flame up and down as required). Flatten each ball between the palms of your hands, coat in plain flour and roll out to 5 cms, 2 inch disk. Brush with a little melted ghee. Sprinkle on some more plain flour and bring up the edges to enclose the ghee and plain flour and form back into a ball. Flatten again between your palms and roll out on a floured board to 15 cms, 6 inches in diameter. Cook on a heated tavi or frying pan for 1 minute, Turning once after 20-30 seconds. Turn onto the wire rack and cook over the raw flame turning quickly until bubbled up and lightly brown. Repeat this process with the rest of the balls Brush melted ghee over each roti, (chapatti) as * Exported from MasterCook * Chargrilled Bread With Herb Butter Recipe By :The July 98 Goodfood Magazine Serving Size : 8 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 shallot -- roughly chopped 2 garlic cloves 6 small gherkins 1 small bunch fresh basil 1 small bunch fresh parsley 100 grams butter -- at room temperature -- 4 oz 2 large country style loaves salt and pepper PREPARATION 15 MINUTES COOKING 1-2 MINUTES 1 Blend the shallot, garlic, gherkins and herbs in a food processor until finely minced. Beat in the butter and season. 2 Cut the bread into 1cm/&1/2in thick slices or wedges and toast for 1-2 minutes on each side on a hot barbecue or in a griddle pan. Immediately spread with herb butter and serve. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : I know this isn't a recipe for bread itself, but as it's barbecue season and I tried making this really simple butter and loved it so much, I thought I'd share it with you anyway! * Exported from MasterCook * Cheesy Corn Muffins Recipe By :September 98 Good Food Magazine Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 115 grams butter -- melted, 4oz -- plus extra butter for greasing 250 grams self-raising flour -- 9oz 250 grams 9oz polenta -- 9oz 1 tsp salt 1/2 teaspoon cayenne pepper 1 tbsp baking powder 175 grams Parmesan -- freshly grated, 6 oz 2 eggs 300 ml milk -- 1 1/4 cups 300 milliliters pint low fat natural yogurt -- 1 1/4 cups 85 grams Red Leicester -- finely grated, 3 oz PREPARATION 15 MINUTES COOKING 15-20 MINUTES 1 Preheat the oven to 200C/Gas 6/fan oven 180C. Grease a 12-hole muffin tin. Tip the flour and polenta into a large bowl, then stir in the salt, cayenne, baking powder and Parmesan. 2 Beat the eggs in a separate bowl, then beat in the milk, yogurt and melted butter. Stir lightly into the dry ingredients to make a smooth, thick batter. Do not overmix. 3 Spoon the mixture into the muffin in (it should fill each hole) and scatter over the Red Leicester. Bake for 15-20 minutes until risen and golden. Cool in the tin for a minute or so, then transfer to a wire rack. Serve warm. MAKE AHEAD Make no more than 1 day ahead and store in sealed plastic food bags. Or cool, pack into freezer bags and freeze for up to 1 month. Thaw for 3 hours at room temperature. To serve, preheat the oven to 180C/Gas 4/fan oven 160C and warm the muffins through in the tin for 5 minutes. PER MUFFIN: 350 calories, protein 15g, carbohydrate 35g, fat 18g, saturated fat 11g, fibre 1g, added sugar none, salt 1.79g >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : Cornmeal muffins are a much-loved staple of Tex-Mex cooking, and these Parmesan-flavoured ones perfectly complement the spicy stew, making a tasty alternative to rice or potatoes. * Exported from MasterCook * Cherry Spice Loaf Recipe By :Carol Tomey Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 1 C Granulated Sugar 1/2 C Vegetable Oil 3/4 C Milk 1/2 Tsp Almond Extract 2 C All-Purpose Flour 1 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt 1/2 C Dates -- Cut Up 1/2 C Glazed Cherries 1/2 C Raisins 1/2 C Chopped Walnuts Preheat oven to 350F (175C). Grease one 9x5x3 inch loaf pan. Beat eggs slightly. Beat in sugar and oil. Slowly add milk and almond flavoring. In second bowl put flour, baking powder, soda, and salt. Stir in dates, cherries, raisins, and nuts. Pour into batter, stirring only to moisten. Spoon into greased 9x5x3 inch loaf pan. Bake for 1 hour in 350F (175C) oven until a toothpick inserted in the center comes out clean. After 10 minutes turn loaf out to cool on a rack. Store in plastic bag. Makes 1 -9x5x3 inch loaf >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Choco Lowfat Muffins Recipe By :Hershey's Light & Luscious Desserts Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rave Reviews Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour 3/4 Cup granulated sugar 1/4 Cup unsweetened cocoa powder -- regular or European style 2 Teaspoons baking powder 1 Teaspoon baking soda 1/2 Teaspoon salt 2/3 Cup lowfat vanilla yogurt 2/3 Cup skim milk 1/2 Teaspoon vanilla extract powdered sugar -- optional Preheat oven to 400 degrees; line muffin cups with paper baking cups. In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt. Stir in the yogurt, milk and vanilla extract just until combined. Do not beat. Fill the muffin cups 2/3 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly in the pans on wire racks. Remove from the pans. Sprinkle powdered sugar over the tops of the muffins, if desired. Serve warm. Cover and store at room temperature, or freeze in an airtight container for longer storage. Penny Halsey (ATBN65B). Nutrition Analysis: 100 calories, 2g protein, 22g carbohydrate, 1g fat, 0mg cholesterol, 200mg sodium. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : (I also add 1/4 cup of chocolate chips to the recipe and make them in a muffin top muffin tin for a different texture.) P.S. They *are* wonderful :) [Natalie Frankel ] * Exported from MasterCook * Chocolate Bread #6 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Oz. unsweetened chocolate 1/2 C. Butter -- Softened 3 C. flour 1 Tsp. baking powder 1/2 Tsp. baking soda 1 Tsp. salt 1 C. sugar 2 Eggs -- Slightly Beaten 1 C. milk 2 Tsp. vanilla extract 1/2 C. chopped nuts Preheat oven to 350F. Grease & flour 2 loaf pans. Melt the chocolate & butter together in a small pan over low heat; set aside to cool. Mix the dry ingredients (except sugar) together. Place the remaining ingredients in a mixing bowl & beat until blended. Add the mixed dry ingredients & chocolate mixture & beat until smooth. Pour into pans & bake for 45 minutes or test done. Let cool in pans for 5 minutes & then remove from pans & cool completely. Spread with sweetened butter or cream cheese, if desired. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta #4 Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FIRST STEP----- 12 ounces Flour 1/4 teaspoon Yeast, dry 7 ounces warm water -- Water, warm Olive oil -----SECOND STEP----- 1/2 pint Water, warm 1 tablespoon Olive oil 5 tablespoons Milk, warm 1 1/4 pounds Flour 1 teaspoon Yeast, dry 1 tablespoon Salt Cornmeal to dust Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 450 F. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake for 25 minutes, sprinkling with water three times during the first 10 minutes. >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnabon Cinnamon Rolls Recipe By :Elizabeth Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Butter -- Melted 1/4 C Water 1/2 Pkg Vanilla Pudding Mix Instant, (1/2 Of A 3.4 Oz Box) 1 C Milk 1 Egg -- Beaten 1 Tbsp Sugar 1/2 Tsp Salt 4 C Bread Flour 2 1/2 Tsp Yeast Filling: 1/2 C Butter -- Softened 1 C Brown Sugar 4 Tsp Cinnamon 1 C Brown Sugar 4 Tsp Cinnamon Pecans -- To Taste Chopped, Roasted Raisins -- To Taste Rolls: Place ingredients in machine following the specifications of that particular machine. Set for dough cycle. After complete on dough cycle, remove from machine and roll out to 17x10" (approx.) rectangle. Filling: Mix together brown sugar and cinnamon. Spread softened butter over dough. Sprinkle brown sugar and cinnamon mixture over top. Roll tightly from long end, pinching edges closed when completely rolled. Slice rolled dough into 1/2" slices (or large if a larger bun is preferred). Place into greased cake pans or a cookie sheet. If using cake pans, use 3 9" pans. Let rise until doubled. Bake at 350F for 15-20 minutes, until golden. Do not overbake. Frosting: Spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvinates them. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Well.....I made them on Saturday and they were absolutely fantastic. I followed the recipe exactly (except I added 3 tsp. of cinnamon instead of 2 to the filling). This recipe is definitely a keeper. ["Mike Hammel" ] * Exported from MasterCook * Cinnabon Cinnamon Rolls #2 Recipe By :katie did Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 C Milk 1 Egg -- Beaten 4 Tbsp Melted Butter 4 Tbsp Water 1/2 Box Vanilla Pudding Mix The Instant Kind, 3.4 Oz Box 4 C Bread Flour 1 Tbsp Sugar 1/2 Tsp Salt 2 1/2 Tsp Bread Machine Yeast Filling: 1/2 C Butter -- Softened 1 1 C Brown Sugar 2 Tsp Cinnamon 1/4 C Chopped Walnuts -- Optional (I Used Them And The Raisins And Put Them 1 In My Food Processor To Chop Up) 1/4 C Raisins -- Optional Frosting (Real Cinnabon Frosting): 4 Oz Cream Cheese -- Softened 1/4 C Butter -- Softened 1 1/2 C Powdered Sugar 1/2 Tsp Vanilla 3 Tbsp Real Vanilla prepare dough place all ingred. in your machine in order recommended by your manufacturer. Select settling for dough cycle and press start. When cycle finished, remove the dough, knead enough to punch down and roll to 17x10. Combine first 3 filling ingred. and mix well. Heat in microwave 10 sec. to make it spreadable. Spread over rolled out dough with rubber spatula. Get as close to the edges as possible. Sprinkle nuts and raisins over dough (I mixed them in with cinn. mixture). Starting with wide end, roll the dough into tight log. Cut into 1 in. slices. Place in a lightly greased baking dish with sides. Put in warm draft free place and allow them to raise til double. Bake at 350 for 15-20 minutes. When the rolls are done top with frosting. Frosting: Mix together and spread on very warm rolls. They are best when eaten fresh, but we have found that 10-15 seconds in the microwave rejuvinates them. Yield 1 full 9x13 pan. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Well.....I made them on Saturday and they were absolutely fantastic. I followed the recipe exactly (except I added 3 tsp. of cinnamon instead of 2 to the filling). This recipe is definitely a keeper. ["Mike Hammel" ] * Exported from MasterCook * Cinnabon Cinnamon Rolls #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Dough for 2 pound loaf 4 tablespoons Melted butter 4 tablespoons Water 1/2 Box Instant Vanilla Pudding -- (3.4 oz. box) 4 Cups Bread Flour 1 Cup Milk 1 Egg Beaten 1 tablespoon Sugar 1/2 Tsp. Salt 2 1/2 Tsp. Bread Machine Yeast --- Filling: 1/2 Cup Butter -- softened 1 Cup Brown sugar 2 Tsp. Cinnamon 1/4 Cup Walnuts -- chopped optional 1/4 Cup Raisins optional --- Frosting (The ORIGINAL CINNABON FROSTING) 4 Oz. Cream Cheese -- room tempt. 1/4 Cup Butter -- softened 1 1/2 Cups Powdered Sugar 1/2 Tsp. Vanilla 1 1/2 Tsp. milk Place all ingredients in your machine in the order recommended by your = machines manufacturer. Select the Dough cycle and press start. When = dough is finished, remove the dough and roll out on a lightly floured = surface to 17 x 10 inches. Combine the first three filling ingredients = and mix well. Spread this mixture over the rolled out dough. Try to = get as close to the edges as you can. Starting with the widest end = start to roll the dough with the filing into a tight log. Once you have = a log, pinch the seam closed. Cut the log into 1/2 inch to 1 inch = slices. Place in a lightly greased baking dish with sides. Cutting = to 1/2 " thick slices will give you around 20 rolls. 1" thick slices = will give you around 9 rolls. Put the rolls in a warm draft free place = and allow them to rise until double in size. Bake the rolls at 350 = degrees for 15 to 20 minutes. When the rolls are done, remove from oven = and top with the frosting while warm. =20 Frosting: Mix the cream cheese, butter, and powdered sugar until = creamy, add the vanilla and milk. I make it while the dough is still in = the bread machine and it seems to make it creamier as it sets. These are = the best I have ever made. Enjoy! Georgeann >From: thelutzs@accnorwalk.com (James Lutz) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Apple Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 c Unsweetened applesauce 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/2 teaspoon Salt 1 1/2 c Rolled oats 1 1/2 c Whole wheat bread flour 1 1/2 teaspoon Active dry yeast 1/2 c Raisins -- (or diced dried apples) Yield: 1 loaf Follow your bread makers instructions. Total calories per serving: 120 Fat: 1 gram Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/4/96 >From: Peg Doolin - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornmeal Bread #3 Recipe By :Healthy eating for a new age,Joyce D'silva (vegan) Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Oz cornmeal 6 Oz wholemeal flour 4 Tsp Baking powder 1 Oz margarine 3/4 pint soya milk or water 1/2 tsp salt Place dry ingredients in a bowl. Melt margarine and mix it with the milk. Pour this mixture onto the flour and mix until well blended. Pour into a greased baking tin and bake at 400F, gas mark 6 for 25-35- minutes. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornsticks Recipe By :Nathalie Dupree Cooks (1996) TVFN Serving Size : 8 Preparation Time :1:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup vegetable oil 2 Cups cornmeal -- as noted 1 1/4 Cups milk 1 egg -- beaten 1 1/2 Teaspoons fennel seed -- cracked (or cumin seed) 1 1/2 Teaspoons cracked pepper Preheat oven to 450F. Pantry note: cornmeal from a mix or use self-rising cornmeal. Pour the shortening in a cast-iron cornstick mold or 10-inch skillet. Place mold in the hot oven. Place the self-rising cornmeal or mix in a bowl and whisk in the milk and egg. Add the fennel and pepper and stir until thoroughly blended. Stir the hot shortening from the mold into the batter, then pour the batter into mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter. [patH mcRecipe] >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Country French Bread (Sourdough Bread And Starter) Recipe By :The Greens Cook Book, Deborah Madison Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Starter Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sourdough Starter: 1 cup water 1 1/2 cups whole wheat flour The Bread: 2 C sourdough -- see above or buy 3 1/2 C warm water 4 C whole wheat flour -- (4 to 4 1/2) 2 packages active dry yeast 1/4 C warm water 4 Tsp salt 4 C unbleached flour -- (4 to 6) coarse cornmeal The sourdough starter: Foods including wheat sour because of the action of microorganisms which are always present in the air. The basic principle of making a sourdough starter, then, is simply to let some flour "sour" or "spoil" over the course of a few days. Mix 1 C water with 1 1/2 C whole wheat flour. Put the mixture in a plastic, ceramic or glass (but not metal) bowl, and leave it open to the air for 2-3 days. If a crust forms, stir it in. Add more flour to make a soft dough, cover and let it sit a couple more days. By this time, the dough should have a distinct sour smell. To promote the souring, use water in which potatoes, pasta, rice or other grains have been cooked. Some bakers like to add a small amount of active dry yeast to the initial batter. The Bread: Put the sourdough starter into a bowl with the warm water. Add 2 C of the whole wheat flour and mix well. Add another 2 to 2 1/2 C of the whole wheat flour to form a thick batter, (or sponge) and beat it with a spoon to incorporate lots of air. Cover and let it set overnight, 8 to 10 hours in a moderately warm place such as a gas oven with the pilot light lit. You don't need the warmth, but the dough will take a lot longer to sour. In the morning, remove 2 C of the sponge and use it to replenish your supply of starter. Dissolve the yeast in the warm water, and stir it into the remaining batter, along with the salt. Fold in the white flour, 1/2 a C at a time, turning the bowl a quarter turn between folds to approximate the action of kneading. When the batter becomes too thick to continue in this way, turn it out onto a floured board and knead for 5 to 8 minutes, until the surface is smooth and satiny. Place the dough in an oiled bowl and turn it over to make sure that the top is covered in oil; Then set aside in a warm place to rise until it has more than doubled in size, about 1 1/2 hours. Sprinkle cornmeal on a baking sheet. Punch the dough down, shape it into 2 round loaves and place them on the baking sheet with several inches of space between them to give them room to rise. Brush or spray the tops with water, and let the loaves rise until they have more than doubled in size, about 40 minutes. Preheat the oven to 425F and place an empty pan on the bottom shelf, so that it will be hot when the bread is ready to bake. Make several cuts in the surface of the loaves, to allow the bread to expand without tearing. We often make a "tic-tac-toe" cross-hatching of cuts about 1/2 an inch deep and an inch apart across the whole surface. Place the bread in the oven, and pour a cup of hot water into the hot pan in the bottom of the oven being mindful that it will immediately begin to steam. Quickly close the oven door to keep the steam in. Bake the bread for 35 to 40 minutes, until a solid crust has formed, well browned on the bottom and lighter brown on the top. The loaves will sound hollow when thumped. The water in the pan should have steamed away, so the bread finishes baking in a dry oven. If the water has not gone in 25 minutes, remove the water pan from the oven. Take the finished loaves and turn them out onto a wire rack to cool. The Stone and Peel If using a pizza stone and peel, put the stone in the oven on the top shelf at the same time as the empty pan goes on the bottom shelf, and allow both to preheat for about 20 minutes. Dust the wooden peel generously with flour then scatter cornmeal over the flour. Set the loaves on the peel to rise, and when they are ready, slide them onto the heated stone. Add the hot water to the empty pan and close the oven door quickly to trap the steam. It may take a little less time to bake the bread on the stone than on a metal tray. Makes 2 loaves, about 2 Lb each. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : This sturdy bread, which has a distinct, sour flavour, uses both a sourdough starter and yeast for leavening. The starter, can be made at home from the recipe given here, or bought commercially which is then mixed with fresh flour and water to form a thick batter which sets overnight. The fermentation which takes place at this time is what gives the bread its sour flavor and smell. In the morning, a portion of the batter is removed to provide starter for future use. Both whole wheat and white flour are used so that the bread has an ample wheat flavor without being too heavy. You can vary the proportions of flour and a baking stone is excellent for this bread. You may have to bake one loaf at a time, or change the shape of the loaves to fit. Instructions for using the stone and peel (wooden paddle) are given at the end of the recipe. * Exported from MasterCook * Cracklin' Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Diced Pork Fat 1 C Cornmeal 1 C Flour 1 Tsp Baking Soda 1/2 Tsp Salt 1 C Buttermilk 2 Eggs -- Beaten Fry pork in a large iron skillet till very crisp; not burned. Set aside. Combine cornmeal, flour, soda, and salt in a mixing bowl. Gradually blend in milk, eggs, 2 TBSP of pork drippings, and the cracklings. Pour batter into the iron skillet. Bake in 425F. oven 15-20 minutes. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Yeast Bread Recipe By :Taste of Home's Quick Cooking magazine, May/June '1998,p.32 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (70-80 f) PLUS 2 tablespoons water 2 tablespoons butter or margarine -- softened 3 tablespoons instant nonfat dry milk powder 3 tablespoons sugar 2 teaspoons salt 3 1/2 cups bread flour 2 1/2 teaspoons active dry yeast 3/4 cup dried cranberries 1 tablespoon grated orange peel In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; adding 1-2 tablespoons water or flour, if needed). Just before the final kneading (at beep) add cranberries and orange peel. Yield: 1 loaf. (2 pound) Editor's Note: Use of the time feature is not recommended for this recipe. Recipe submitted by Sandy Hunt of Racine, Wisconsin who says that the combination of tart dried cranberries and aromatic orange peel give this bread full flavor. MC formatting by bobbi744@sojourn.com >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Scones Recipe By :lcrowe@iquest.com (Elizabeth P. Crowe) Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Sifted Flour 3 Teaspoons Baking Powder 1/4 Teaspoon Salt 2 Tablespoons Sugar 1/4 Cup Butter 1/2 Cup Cream 2 Eggs 1. combine butter with sifted dry ingredients. 2. Add eggs and cream. 3. Pat into a square about 3/4 inch thick, cut in squares or triangles. 4. Bake at 375F until lightly brown, about 20 minutes. 5. Serve hot with jam or clotted cream >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Currant Bread Recipe By :Healthy eating for a new age,Joyce D'silva (vegan) Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 LB plain flour 8 Oz currants 1 Tsp salt 1 Oz fresh yeast 1/2 pint soya milk lace dry ingredients in a bowl. Mix yeast and soya milk together, then add to the flour to make a soft dough. knead on a floured board and then leave to rise in a warm place until doubled in size. Knead once more and then place in a greased, 2 Lb loaf tin. Bake at 425F gas mark 7 for 15 minutes, then reduce the heat to 375F, gas mark 5 for about 30 minutes. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Danish Lead Bread Recipe By :Mary Andersen Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 envelopes yeast 1 cup warm water 1 TBSP sugar 8 cup water ---------- 12 cups wholewheat flour 7 1/2 cups rye flour 3 cups white flour 2 tablespoons sugar 3 TBSP salt Mix the first ingredients and set aside to work. Mix as per usual for handmade bread - Mom always had Dad do the heavy work - then let raise 25 minutes. Punch down & make into 6 loaves. Put into greased pans. Let raise 1/2 hour. Bake at 350 F for 1 1/2 hours. This bread freezes well & must be sliced very thin or it is a chore to chew. >From: mbnolte@pinc.com (Mavis and Bruce Nolte) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date And Brazil Bread Recipe By :Healthy eating for a new age,Joyce D'silva (vegan) Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz flour 3 Tsp baking powder 1/2 Tsp bicarbonate of soda 1/2 Tsp salt 3 Oz molasses 3 Oz brown sugar 6 Oz chopped dates 2 Oz chopped Brazil nuts 2 Oz margarine 1/2 pint soya milk Gently heat the margarine, molasses, sugar and milk until blended. Cool. Sift the dry ingredients into a bowl and add the dates and nuts. Add the liquid, enough milk to give a fairly soft dough. Turn into a greased, floured 2 Lb tin and bake at 325, gas mark 3 for 1 hour or a little longer. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Chocolate Chip Muffins Recipe By :BBC Magazine, July 98 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 200 grams plain flour -- (7oz) 25 grams cocoa powder -- r (1oz) 1 tbsp baking powder 1/2 tsp salt 115 grams caster sugar -- (4oz) 75 grams plain chocolate chips -- (3oz) 40 grams white chocolate chips -- (11/2 oz) 2 eggs 100 milliliters sunflower oil -- (4fl oz) -- or vegetable oil 225 milliliters milk -- (8fl oz) 1 tsp vanilla essence Makes 10-12 muffins 1 Preheat the oven to 200C/fan oven 190C/Gas 6. Line a 12 hole bun tin with double paper cases. Sift the flour, cocoa powder, baking powder and salt into a bowl. Stir in the sugar and chocolate chips, then make a well in the centre. 2 In another bowl beat the eggs with the oil until foamy. Gradually beat in the milk and vanilla essence. Pour into the well and stir until just combined. Do not overmix; the batter should be slightly lumpy. 3 Spoon the batter into the prepared cases, filling each about three-quarters full. Bake for about 20 minutes until risen, golden and springy when pressed with your fingertip. Put the tin on a wire rack to cool for about 2 minutes, then remove muffins from the tin and put on to the wire rack to cool. Serve warm or at room temperature. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : You'll find both dark and white chocolate chips in these little cakes. Great for a wake-up treat with a large frothy cappuccino. Just saw these whilst reading through this months BBC Good Food Magazine and thought they looked yummy! * Exported from MasterCook * Doughnuts, Drop Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Eggs 3 C All-purpose flour 1 C Buttermilk 1 1/2 Tsp Baking powder 2 Tsp Vanilla extract Cooking oil for deep frying 1 Tbsp Grated Lemon Rind -- Or Grated Orange Peel -- Optional Honey Cinnamon Beat eggs; stir in buttermilk, vanilla extract, and grated peel. Combine flour and baking powder. Stir into the egg mixture. Cover with a cloth. Let stand at room temperature for 1 hour. In a deep fryer, heat oil to 375F. Drop batter by the tablespoon. Cook 4 minutes, or until doughnuts are golden brown. Drain on paper towels. Drizzle with honey and sprinkle with cinnamon. Serve hot. ABOUT 30 DOUGHNUTS Note: Batter keeps well in the refrigerator. Bring to room temperature before cooking. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doughnuts, Old Fashioned Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Egg 1 Tbsp Butter -- Melted 1/2 C Sugar 1/3 C Milk 2 C Flour 1/2 Tsp Vanilla 2 Tsp Baking Powder 1/2 Tsp Salt Powdered Sugar Beat the egg in a large bowl until it becomes light and lemon colored. Gradually beat in the sugar. Beat until the mixture thickens. Combine the flour, baking powder and salt in a second bowl. Add the dry ingredients, alternating with additions of the melted butter, milk and vanilla, to the egg mixture. Stir until the flour is moistened. Chill for 1 hour. Preheat the oil in the deep fryer. Roll out on a lightly floured board to a thickness of 1/2". Cut using a floured doughnut cutter. Fry until golden brown (about 1 minute per side). Drain. Sprinkle with powdered sugar. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dried Tomato And Herb Bread Recipe By :Regal Machine booklet, adapted Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- large loaf 9 oz. Water -- (9 to 11) -- (including any residual tomato-soaking liquid) 1 3/4 teaspoons Salt 2 tablespoons Butter or margarine 1 tablespoon Pre-chopped dried tomatoes -- soak -- (of chopped pieces *before* soaking) 4 cups Bread flour 2 tablespoons Sugar 2 tablespoons Powdered nonfat milk 1 tablespoon Parisiennes Bonnes Herbes -- * 2 1/4 teaspoons Active dry yeast *Note ==> the PBH is from Penzey's and is a blend of (dried): chives, dill weed, French basil, French tarragon, chervil and white pepper (as listed on the label). I'd think any blend of dried herbs you especially like would also work just fine. Place ingredients in machine in appropriate order (liquid is given as a range to allow for differences in machines and humidity/temperature, etc. -- I start with 10 oz. when using this recipe, and adjust as needed.); use Large/Light cycle (3 hrs., 10 min. total time on my machine) setting. Be prepared for the rather unusual color of this bread -- the tomatoes 'run' and it usually comes out a pinky-orange! We're especially fond of using this bread for grilled-cheese sandwiches. >From: "scpd & ced" - - - - - - - - - - - - - - - - - - - NOTES : I often make this bread, which is a (slight) adaptation of the 'Classic White' bread recipe in the booklet that came with my Regal Kitchen Pro machine. I snip into small pieces and pre-soak the dried tomatoes (in water), using any leftover liquid as part of the water in the recipe. Please bear in mind that Regal machines tend to use *less* liquid than others, so you may need to adjust the amount of liquid to suit your own machine. (The loaf size is listed as 'large' in the recipe book, and I'm guessing that it's what other recipes refer to as a 2# loaf, based on the amount of flour used. If you want a smaller loaf, you can probably use a white or wheat recipe that works for you, adding the tomatoes and herbs and making any minor adjustments needed. There are just two of us in our household, and this bread *never* has a chance to go stale!) * Exported from MasterCook * Dried Tomato And Rosemary Bread Recipe By :Fleischmann's Bread Website Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 3 tablespoons sun-dried tomatoes -- snipped (do not use oil pack) 1 tablespoon olive oil 1 teaspoon salt 3 cups bread flour 1/4 cup nonfat dry milk powder 1 tablespoon sugar 1 teaspoon Rosemary -- crushed 3/4 teaspoon Paprika 2 teaspoons Yeast Add ingredients to bread machine pan in the order suggested by manufacturer, adding dried tomatoes with the water. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 148; total fat 2 g; saturated fat 0 g; cholesterol 0 mg; sodium 222 mg; total carbohydrate 27 g; dietary fiber 1 g; protein 5 g. >From: Katherine Levya Rodman - - - - - - - - - - - - - - - - - - - NOTES : Here's my favorite. I don't make it in the bread machine, I like the texture better by hand. * Exported from MasterCook * Dutch Apple Bread Recipe By :Sue Klapper Serving Size : 1 Preparation Time :0:55 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter or margarine -- softened 1 cup sugar 2 eggs 1 teaspoon vanilla 2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1/3 cup buttermilk 1 cup apple -- chopped, peeled 1/3 cup walnuts -- chopped ***TOPPING*** 1/3 cup flour 2 tablespoons sugar 2 tablespoons packed brown sugar 1/2 teaspoon ground cinnamon 3 tablespoons butter or margarine In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt. Stir into the creamed mixture alternately with buttermilk. Fold in apple and nuts. Pour into a greased 9 x 5 x 3 loaf pan. For topping, combine the first four ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 350F for 55 - 60 minutes or until bread tests done. Cool in pan for 10 minutes before removing to wire rack. Source: Taste of Home; Feb./March 1995. Message From Sue Klapper to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Egg Dinner Rolls Recipe By :Arizona Newslink Online Serving Size : 24 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 C All-Purpose Flour -- To 4 C 1 Pkg Active Dry Yeast 1 C Milk 1/4 C Sugar 1/4 C Butter Or Margarine 1/2 Tsp Salt 3 Egg Yolks 1 Egg Yolk Slightly Beaten 1 Tbsp Water In a large mixing bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, margarine or butter, and salt just till warm (120 to 130F) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Then divide each half into 12 pieces. Cover and let rest for 10 minutes. Meanwhile, grease baking sheets. To shape rolls, roll each piece into a 12- inch rope. Tie in a loose knot. Tuck top end under the roll. Then bring bottom end up and tuck it into center of roll. Place 3 inches apart on prepared baking sheets. Cover and let rise in a warm place till nearly double (about 30 minutes). Brush rolls with a mixture of one egg yolk and water. Bake in a 375F oven for 10 to 12 minutes or till golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup -- minus 1 tbsp. water 1/4 tsp baking soda 1 teaspoon sugar 2 tbsps. skim milk powder 1 tsp. salt 2 cups bread flour 2 tsps. granulated yeast This recipe can be doubled. Add ingredients to bread machine in the order suggested for the machine. Choose either regular or light crust. This bread is great for toast. >From: Duff Family - - - - - - - - - - - - - - - - - - - NOTES : Gets rave reviews * Exported from MasterCook * English Muffin Bread #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm milk -- with 2 teaspoons vinegar -- added to it 1/2 cup water 3 1/2 cups bread flour 2 tablespoon oil 1 1/2 teaspoons salt 1 1/2 teaspoons sugar 1/2 teaspoon baking powder 2 /14 teaspoons yeast Add in the order of your bread machine's recommendations. I use the white bread cycle. >From: Edaleputt@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is my favorite recipe and I use it all the time, the bread has small air pockets in it that hold the butter well and it makes wonderful toast. It is called English Muffin Bread but it really does not taste like english muffins.