* Exported from MasterCook * Ezekiel Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1/4 cup Red Kidney Beans -- (cooked and Drained) 1/4 cup Lentils -- (cooked and drained) 1 1/2 tablespoons Olive Oil 1 1/2 tablespoons Honey 3/4 teaspoon Salt 2 cups Bread Flour 1/2 cup Barley Flour 1/2 cup Millet Flour 2 tablespoons vital gluten 1 1/2 teaspoons Yeast Put all ingredients into the bread pan and push start. >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This one is different in that it calls for the legumes to be cooked first. Also, since this is an ABM recipe, I suspect this creates more of a traditional yeast bread dough, while the other two I posted are basically batter breads. * Exported from MasterCook * Ezekiel Bread #3 Recipe By :Village Bakery site Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups hard red wheat 1 1/2 cups spelt or rye 1/2 cup hulled barley 1/2 cup millet 1/4 cup green lentils 2 tablespoons great northern beans 2 tablespoons red kidney beans 2 tablespoons pinto beans --- 4 cups lukewarm water 1 cup honey 1/2 cup oil 2 tablespoons Red Star Yeast --- 2 teaspoons salt Stir the first ingredients very well. Grind in flour mill. Then measure the next ingredients into large bowl. Set aside for 3-5 minutes to allow yeast to grow. Then add the salt and the fresh milled flour to yeast mixture. Stir until well kneaded about 10 minutes. This is a batter type bread and will not form a smooth ball. Pour dough into greased pans. You may use 2 large loaf pans or 3 med. loaf pans or 2-9x13 pans. Let rise in a warm place for one hour or until the dough is almost to the top of the pan. If it rises too much it will over flow the pan while baking. Bake at 350 for 45-50 minutes for loaf pans and 35-40 minutes for 9x13 pans. >From: "Donna M. Walter" >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : For fasting, divide bread into 8 equal parts weighing 1/2 pound each. Eat a 1/2 pound cake and drink a quart of water every day. * Exported from MasterCook * Ezekiel Bread, A Recipe From The Old Testament Recipe By :adapted directly from Ezekiel 4:9 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat 1 1/2 cups whole rye 1/2 cup barley 1/4 cup millet 1/4 cup lentils 2 Tbsp great northern beans -- (uncooked) 2 Tbsp red kidney beans -- (uncooked) 2 Tbsp pinto beans -- (uncooked) 2 cups lukewarm water -- divided --- 1/2 cup honey -- PLUS 1 teaspoon honey -- divided 1/4 cup extra-virgin olive oil 1 tablespoon active dry yeast 1 teaspoon salt Measure and combine all the above ingredients in a large bowl. Put this mixture into a flour mill and grind. The flour should be the consistency of regular flour. Coarse flour may cause digestion problems. This makes eight cups of flour. Use four cups per batch of bread. Measure four cups of flour into a large bowl. Store the remaining flour mixture in the freezer for future use. Measure one cup lukewarm water (110-115 degrees) in a small mixing bowl. Add 1 teaspoon of the honey and the yeast, stir to dissolve the yeast, cover and set aside, allowing the yeast to rise for five to ten minutes. In a small mixing bowl, combine the following: olive oil, 1/2 cup honey and remaining cup of warm water. Mix well and add this to the flour mixture in the large bowl. Add the yeast to the bowl and stir until well mixed. The mixture should be the consistency of slightly "heavy" cornbread. Spread the mixture evenly in a 11by15 inch pan sprayed with no-cholesterol cooking oil. Let the mixture rise for one hour in a warm place. Bake at 375 degrees for approximately thirty minutes. Check for doneness. Bread should be the consistency of baked cornbread. This recipe has been adapted directly from Ezekiel 4:9 >From: Don Warrick >From: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ezekiels Bread (A Modern Version) Recipe By :Healing Foods from the Bible, Bernard Ward Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 packets yeast 1 cup warm water 1 tablespoon honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 cup millet flour 1/4 cup rye flour 1 cup lentils -- cooked and mashed 4 tablespoons olive oil -- (4 to 5) 1/2 cup honey -- (1/2 to 3/4) 4 cups water 1 tablespoon salt Dissolve yeast in 1 cup warm water and 1 Tbs of honey. Set aside 10 minutes. Combine the next five ingredients. Blend lentils, oil, honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into four large loaves. Place in greased pans. Let rise. Bake at 375 F for 45 minutes to one hour. (There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to an herb. Cumin, fennel and nutmeg have all been suggested as the mis-translated "fitches." Take your pick or leave them out. Any of them will add a unique taste to your homemade bread.) >From Healing Foods from the Bible by Bernard Ward, a Globe Digest, published by Globe Communications Corp., Boca Raton, FL, New York, NY, Copyright 1998 >From: Ruth Provance - - - - - - - - - - - - - - - - - - - NOTES : "Take thou also unto thee wheat, and barley, and beans, and lentils, and millet, and fitches, and put them into one vessel, and make thee bread therof . . . Ezekiel 4:9 I found this recipe in a little book I found at the checkstand of my local supermarket. It does not require you to grind your own grain and beans. It is a huge recipe, though. One would need a larger machine than even my KA. A Magic Mill might be able to handle it. Or we could make it by hand! What a concept! I have not yet made this bread. * Exported from MasterCook * Flaxseed Bread #2 Recipe By :Prevention Magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp active dry yeast 2 Tbsp warm water -- PLUS 1 1/4 cups warm water 3 Tbsp. honey 1 Tbsp. canola oil 1/2 tsp. salt 1 cup flaxseed meal -- * 1 1/4 c. whole wheat flour 1 3/4 c. bread flour * (using blender or coffee mill to grind seeds to the consistency of cornmeal; usually 2/3 cup flaxseed = 1 cup meal) I use my bread machine for this loaf and it always works well. If you don't have a bread machine, just use the recipe as you would for any loaf, proofing the yeast, adding honey, oil and salt and water, then incorporate the flax and flour, kneading into soft dough, Knead for 10 minutes and round up into bowl, allow a raise, punch down and place in bread pan. Bake at 350 for 40-45 minutes. >From: "Jo in Minnesota" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flour Tutorial Recipe By :Cookwise, Shirley O. Corriher Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** You need High Gluten = High-Protein Flour for (Strength, Elasticity, Yeast Doughs) Yeast breads Strudel Cream puffs, popovers, Yorkshire pudding Puff pastry Pasta (durum wheat) You Need Low Gluten = Low-Protein Flour for (Tenderness, baking Powder- and Baking soda-Leavened Batters) Quick breads (baking powder or soda) Cakes, muffins, pancakes Pie crusts Dumplings, Asian soft noodles When gluten-or no gluten-really matters. The right flour for the job can literally mean the success or failure of a dish. Take John Clancy's strudel, fur instance. John Clancy was the test kitchen chef for the Time-Life series Foods of the World, a series so outstanding that cooks and chefs rely on it because "the recipes always work." When John taught in Atlanta several years ago, he prepared the magnificent strudel from Joseph Weschberg's The Cooking of Vienna's Empire. For strength and elasticity in a thinly stretched strudel, a high-protein flour makes the needed gluten. I assisted him and bought his groceries. For the strudel, I bought bread flour for strength and elasticity. John was so thrilled, he hugged me. "Shirley, I did this strudel yesterday in Texas, and the only flour they had was Southern low-protein flour-not much gluten. My poor strudel looked like Swiss cheese!" Using the bread flour, John made a six-foot-long strudel so thin you could read the Washington Post through it. The right flour makes an incredible difference in the quality of a loaf of bread. A loaf made with a high-protein flour (like bread flour) will rise well in both risings and then bake into a light, airy loaf with good brown crust color. A loaf made with a low-protein flour (like Southern all-purpose or cake flour) will not rise well and will bake into a heavy, dense textured, pale loaf. Different kinds of flour can solve many baking problems. A chef from a test kitchen, for example, told me the had a wonderful lemon square recipe, but she could not use it because the lemon squares were so tender that they fell apart. No problem-a little gluten will hold them together. She could change the flour from bleached all-purpose to unbleached all-purpose, which is a higher-protein flour and will form more gluten. Or she could cut the sugar, which interferes with gluten formation. Either way, the lemon squares will be perfect. Gluten and water absorption For thousands of years, cooks have known that some flours absorb more water than others, but they usually blamed it on humidity. Humidity really has very little influence. The gluten proteins join with each other and water to form gluten. It's primarily protein content that determines how much water a flour will absorb. This difference in water absorption can be major. For example, 2 cups of high-protein bread flour absorb 1 cup of water to form a soft, sticky dough. However, 2 cups of low-protein Southern flour or cake flour and 1 cup of water make a thick soup. It takes 1/2 cup more low-protein flour to get the same consistency dough as with the high-protein flour. This means that even a small recipe with 2 cups of flour can be off by 1/2 cup if the wrong flour is used! This is a difference of 25 percent; commercial recipes with 20 pounds of flour could be off by 5 pounds. Regardless of measure by weight or volume, the type of flour will make a big difference. Cooks are constantly faced with this problem. The person writing the recipe uses one kind of flour, and the person following the recipe uses another. When driving through Georgia, Mrs. Jones of Connecticut purchases a local church cookbook. When she gets home, she makes Miss Lolly's Cake. The recipe says 2 cups all-purpose flour. Miss Lolly always uses White Lily all-purpose, a low-protein, partially chlorinated flour, and her cakes are superb. Mrs. Jones uses her favorite local all-purpose, high- protein Hecker's, which makes great yeast bread but soaks in the cake liquids and makes a stiff batter and a dry cake. Mrs. Jones thinks this is the worst recipe she has ever followed. As you might suspect, even worse problems can result when trying to translate foreign recipes containing flour. If there can be over 1/2 cup difference in a 2 cup recipe around the United States, just think about the possible difference in trying to follow a recipe written in another country! Some time ago, when I was teaching at a chefs' training center in Vancouver, British Columbia, the young chefs were excited about Paul Prudhomme's Cajun cookbook. They loved his recipes, but they were having a real problem with his sweet potato pecan pie. The filling was delicious, but the crust was a disaster. What had they done wrong? Chef Paul's recipe called for l cup all-purpose flour, and he was probably using a low-protein Southern flour. In Canada the flour called all-purpose is actually a very-high-protein flour. (Canada produces some of the highest-protein flours in the world. Carol Field, in her book The Italian Baker, mentions that a baker who wants to make very light bread will add Manitoba - a Canadian high-protein flour.) So when the young Canadian chefs tried to use it in Paul's recipe, the amount of liquid in the recipe did not even dampen the flour, let alone form a dough. When they added enough liquid to form a dough, the dough was so tough that they could hardly roll it out. "Oh, no!" I said. "What Paul meant was a flour like your cake and pastry flour." This second major type of Canadian flour is low in protein and just right for cakes and pie crusts. So flour labeled "all-purpose" may not suit your purpose at all. All-purpose flour from one place can be totally different from all-purpose flour somewhere else. In fact, the traditional cuisines of the Northern and Southern United States reflect this difference. The South is noted for its pies, biscuits, and cakes, which the low-protein flour from Southern wheat produces beautifully. Cookbooks from New England and the Midwest that date from before the extensive distribution of national brands of flour contain many fine yeast bread recipes, best made with high-protein flour. Furthermore, flours labeled as all-purpose can differ from each other in the same geographical region. National brands can differ from regional brands in protein content, and unbleached all-purpose is usually different from bleached all-purpose. Two all-purpose flours that you can buy in most markets in the South - Pillsbury unbleached all-purpose, with 12+ grains of protein per cup, and White Lily all-purpose, with about 8.6 grams of protein per cup, vary by almost 1/2 cup of flour per 2 cup recipe in the amount needed to absorb 1 cup of liquid. There are no easy solutions. Many recipes using flour are written with an approximate amount, such as "2 to 3 cups flour" or "6 to 8 cups flour." The amount of flour in a recipe is actually a ballpark figure. The way flour absorbs water tells you a lot about the flour. A flour that absorbs a lot of water is high in protein and good for yeast doughs. They tell of old Cerman bakers who could shove a sweaty arm into the flour barrel and tell what kind of flour it was by how much clung to the arm! You don't have to master this particular art, but you can perform a similar test by combining an unknown flour and water in the food processor. From the consistency of the dough, you can make a good guess at the protein content by using the following procedure. Measure 2 cups and 1 tablespoon of bread flour and place it in the workbowl of a food processor with the steel knife. If you measure by scooping a dry measuring cup into the flour bag, filling it, and slightly packing the flour as you level it off against the inside of the bag, a little over 2 cups of bread flour will absorb 1 cup of water, producing a sticky dough ball when processed for about 30 seconds. Perform the same test with cake flour and you will find that it takes over 2 1/2 cups to form a similar sticky dough hall. This gives you a standard. You know that if a little over 2 cups of flour plus 1 cup of water make a sticky dough ball, the flour has about 14 grams of protein per cup. If the dough barely forms a ball and is wet, needing from 1/4 to 1/2 cup more flour to reach the same consistency, it is an all-purpose flour with about 12 grams of protein per cup. If the dough is so wet that it does not form a ball at all and requires over 1/2 cup more flour to reach the same consistency, you have the equivalent of a Southern low-protein flour or cake flour with 8 to 9 grams of protein per cup, great for pie crusts. Protein Content Flour Type Approximate Volume Needed to Absorb 1 Cup Water* grams/cup 14 Bread 2 cups (packed) + 1 tablespoon 13 Unbleached 2 cups (packed) + 2 tablespoons 12 All-purpose 2 1/4 cups 11 All-purpose 2 1/3 cups + 1 tablespoon 10 All-purpose 2 1/2 cups 9 Southern All-purpose 2 1/2 cups + 2 tablespoons 8 Cake 2 3/4 cups *To form a sticky dough ball in a food processor. These amounts may vary some with individual measuring techniques. >From: Alan Jackson - - - - - - - - - - - - - - - - - - - NOTES : I have a friend who was having trouble with her recipes when they moved to England, so I scanned in the following and sent it. I thought this list might benefit too. I highly recommend the book it is from, the author is, among other things, the person Julia Child calls when her recipes fail! * Exported from MasterCook * Focaccia #8 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 3 cups flour 1 tsp salt 1 1/2 tbsp olive oil 2 tsp oregano 1 1/4 cups water TOPPING 3 tbsp olive oil 1 clove garlic - minced 1/2 cup Parmesan Cheese -- grated 1/4 cup parsley -- chopped Place ingredients in bread pan, select Dough setting, and press Start. When dough has risen long enough the machine will beep. Turn off bread machine, remove bread pan and turn out dough on a floured countertop or cutting board. Oil a 10 x 15 x 1 inch jelly-roll pan. With your hands, gently stretch and press dough to fit evenly into pan. Cover and let rise in warm oven 30-40 minutes until doubled. Remove pan from oven to preheat oven to 400 degrees. With 2 fingers, poke holes all over the dough. In a medium bowl, combine the oil and garlic; drizzle over top of dough. Sprinkle with cheese and parsley. Bake 25-30 minutes until brown. Remove from oven. Cool on wire rack or cut into squares and serve warm. Wrapped in plastic it will keep fresh at room temperature for 2 to 3 days. NOTE: I like to use a little basil in the dough, and also mixed with the olive oil on top instead of the parsley. >From: Sue & Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia With Rosemary And Sea Salt Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 grams fresh yeast -- * 280 milliliters water ( room temperature ) 6 Tblsp extra-virgin olive oil -- (6 to 7) 2 teaspoons sea salt 2 Tblsp finely chopped fresh rosemary -- plus extra sprigs 500 grams unbleached white bread flour -- ( I often use pasta flour) 2 tsp coarse sea salt extra flour for dusting extra oil for greasing bowl * to use easy-blend dried yeast:- Add one 7g sachet with the chopped rosemary Put all liquid in the bowl at once and proceed with the recipe a roasting or baking tin, about 25cm x 35cm - makes 1 loaf 1/ Cream yeast to a smooth liquid with half the water. 2/ Add 3 tbsp oil and the remaining water. 3/ Add salt, chopped rosemary and half the flour. 4/ Beat into the liquid with your hand. 5/ When combined, work in enough of the remaining flour to make a soft but not sticky dough. 6/ Knead for 10 mins until smooth and silky (or 5 mins slowly in a mixer with a dough hook). 7/ Leave to rise (doubled in size) at cool to normal temperature in a lightly oiled mixing bowl, covered with a damp tea towel - about 2 hours. 8/ Knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out. 9/ Cover and let rise until about doubled (about 45mins). 10/ Flour fingertips and make 1 cm dimples in the dough at regular intervals. 11/ Cover and let double again - about an hour (I find it takes less time). ** 12/ Press sprigs of rosemary into the dimples and fill with olive oil. 13/ Sprinkle with sea salt. 14/ **Bake in a pre-heated oven at 220C (425F) Gas 7 for 20-25mins or until golden brown then cool an a wire rack. I love this with strong cheese! For variations try :- Olives Cherry tomatoes Sun-dried tomatoes >From: Vernon Webster - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Bread, Blue Ribbon Recipe By :Bernard Clayton's New Complete Book of Breads Serving Size : 32 Preparation Time :3:45 Categories : Breads Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 2 tablespoons nonfat dry milk 1 tablespoon sugar 1 tablespoon salt 4 cups all-purpose flour -- up to 5 cups 2 cups hot water (120- to 130F) 1 tablespoon butter -- room temperature 1 tablespoon cold water 1 tablespoon coarse salt In a large mixing or mixer bowl, stir together yeast, dry milk, sugar, salt, and 2 cups flour. Pour in the hot water and add the butter. Blend for 2 minutes with the flat beater of the mixer. Stir in the balance of the flour, 1/2 cup at a time, switching to the dough hook after about 1 additional cup of flour has been added. The dough will be a shaggy mass, elastic, but not sticky; it will clean the sides of the bowl. If it continues to be moist, sprinkle on additional flour. Place a kitchen towel over the bowl and let the dough rest for 10 minutes. Turn the mixer to Speed 2 and knead for 10 minutes. Place the dough in a greased bowl, cover tightly with plastic wrap to retain moisture, and leave at room temperature until doubled in volume, about 1-1/4 hours. Punch down the dough and turn it onto a lightly floured work surface. Knead for 30 seconds to press out the bubbles, cut into two pieces, and form each into a ball. For a round loaf, place the dough on a corner of a greased or Teflon baking sheet or in a small basket, lined loosely with a cloth and sprinkled with flour. For a long loaf, roll the ball into a rectangle, about 10" x 16". Roll the dough until your palms into a long loaf which can be placed directly on a greased or Teflon baking sheet or in a long cloth-lined basket. Later, after it has risen, it will be turned from the basket directly onto the baking sheet. Cover the loaves carefully with waxed paper and place in a warm place. Leave until doubled in volume, about 45 to 50 minutes (I've found its usually longer). Prepare the oven by placing a large, shallow roasting pan under the bottom shelf of the oven. Preheat the oven to 400-degrees F. about 20 minutes before baking. Three minutes before placing the loaves in the oven, pour 1 pint hot water in the pan. Be careful of the steam that will suddenly erupt. If the loaves have raised in baskets, simply tip the raised loaf into your hand and quickly turn the loaf right side up and onto the baking sheet. Brush with cold water and sprinkle with the coarse salt (or sesame seeds or poppy seeds). With a razor blade or a sharp knife, slash the round loaves with a tic-tac-toe design, the long loaves with diagonal cuts. Bake the loaves until they are golden brown, 45 minutes. Turn over one loaf and tap the bottom crust; a hard hollow sound means the bread is baked. If not, return to the oven for an additional 10 minutes. Midway during baking and again near the end of it, shift the loaves on the baking sheets so they are exposed equally to the temperature variations of the oven. Remove the loaves from the oven and place them on wire racks to cool. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is a smooth, creamy, crusty bread. Submitted by Cathy Lielausis. ["Cathy Lee Lielausis" ] Message From YNRN11F@prodigy.com (TNT RECIPES LIST) to The TNT Recipes List. * Exported from MasterCook * French Bread, Jill St. John's Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Packages Active dry yeast 2 Tablespoons Sugar 1 1/2 Cups Warm Water 3 1/2 Cups All-Purpose Flour -- More As Needed 2 Teaspoons Salt Soften yeast with 1 tsp. sugar in 1/2 cup very warm water. ("Very warm" warm feels comfortably warm when run over wrist.) Let yeast-water mixture stand 54 minutes, or until doubled in bulk and foamy. In food processor, with motor running, add flour, salt, remaining 1 tsp. sugar and yeast mixture. Blend and slowly add very warm water up to 1 cup, or until dough forms a smooth ball. Turn out dough on lightly floured board or countertop. Knead only a couple of turns; divide in two and shape into loaves. Place in greased baguette pans. Cover with plastic wrap; let rise in warm place away from drafts 45 minutes, or until bulk doubles. Bake in preheated 450F oven for 15 minutes, with shallow pan of water in bottom of the oven. Bread is done when hitting it with a knife give a hallow ring. Note: Jill Cautions, "Most of the kneading is done in the food processor; therefore, knead only a couple of turns as directed." >From: Leanda Goss >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Croissants (Crescent Rolls) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cake of yeast -- or package 1/4 C lukewarm water 3/4 C milk 1/2 C butter 4 Tbsp sugar 1 Tsp salt 3 eggs -- beaten 4 1/2 C sifted flour Soften the yeast in the lukewarm water. Scald the milk and add the softened butter, sugar and salt. Cool to lukewarm and then stir in the eggs, yeast and flour. Knead until a smooth dough is formed. Place in a greased bowl and cover. Let the dough rise until it has doubled in bulk. Divide the dough in thirds and roll out each piece into a 10 inch crescent. Cut each circle into 12 wedge-shaped pieces. Roll up each wedge, starting at the large and and rolling towards the point, which should end up on top. Place these rolled up wedges, which you slightly curve in at the ends, on a greased baking sheet. They should be placed several inches apart in their crescent shapes. Let them rise again until doubled in bulk, then brush with melted butter. Bake in a preheated oven at 400F for about 15 minutes or until brown. This should make 36 croissants. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : Although these croissants can be bought in many frozen sections in most food markets now, everyone loves the flaky, tender real French croissant. The classic method takes much time and patience. Here is a simplified version of the famous original recipe. I love these and have made them several times. * Exported from MasterCook * Gnocchi, Homemade Recipe By :Stephen Tomaselli Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 tablespoon olive oil 3 cups ricotta cheese 1 egg -- beaten 3 cups all-purpose flour 1 cup additional flour -- as needed 3 cups tomato sauce Place water, olive oil & ricotta cheese in bread machine. Add beaten egg, flour & set machine to dough cycle. Start machine. (Tomaselli uses The Breadman machine, which, he said, takes 23 minutes to go through 3 kneading cycles.) Be aware that humidity plays a factor in the kneading of gnocchi. Warm & humid weather tends to soften the dough and make it sticky to the touch. If this occurs, slowly introduce the additional flour as needed until the dough no longer feels sticky. Remove dough from machine (it will come out as a ball of perhaps 8 inches in diameter). It will flatten to a disc-like shape by itself, resting on the work surface. Lightly flour & place in plastic wrap. Refrigerate at least 2 hours or overnight. Remove dough from refrigerator & place on floured working surface. Starting at one side of the disc, cut off 1/2 inch wide slices, one at a time. Roll the slice between your hands into the form of a rope, about 3/4 inch in diameter. Cut the rope into 1 inch pieces. Lightly roll each piece over the back of the prongs of a fork to create ridges in the surface of the gnocchi. (This helps the sauce to adhere to the gnocchi.) Repeat this process until you have enough pieces to make 1 layer in a 9 x 13 inch floured baking pan. Sprinkle the layer with some flour & cover with a piece of wax paper. Continue with the rest of the dough, forming layers & sprinkling each layer with flour, then covering with wax paper until all the dough has been used. Cover the top layer with wax paper & refrigerate dough for 2 hours. Bring a large pot (such as a 12 qt. stockpot) of water to a rolling boil, add salt to taste. Add gnocchi to boiling water. Gnocchi will rise to top. Wait until they have at least doubled in size, then cook an additional 6 to 10 minutes. Taste for desired doneness. If you take them out too early, they will be soft. Using a slotted spoon, remove gnocchi. Place in a large bowl & serve with tomato sauce. Serves 4 to 6 This recipe was in Newsday's "Who's Cooking" column. It's by Stephen Tomaselli, a construction company owner who lives in Franklin Square, NY. Sounded interesting. >From: Dorothy - - - - - - - - - - - - - - - - - - - NOTES : This recipe calls for using a bread machine, but the dough may be kneaded by hand in the traditional way. * Exported from MasterCook * Good Seed Bread Recipe By :BH&G Prize Winners Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons honey 4 teaspoons canola or cooking oil 1 1/2 cups whole wheat flour 1 1/4 cups bread flour 1/3 cup rolled oats 4 teaspoons gluten flour 1/4 cup shelled sunflower seeds 1/4 cup pumpkin seeds 1/4 cup sesame seeds 2 tablespoons poppy seeds 2 teaspoons flax seeds 3/4 teaspoon anise seed 3/4 teaspoon salt 1 1/4 teaspoons active dry yeast Add all ingredients to breadmachine, with a capacity of at least 10 cups, according to mfgs. directions. Select basic or whole wheat cycle, med crust. This recipe won a $200 prize in BH&G magazine for K. Janiene Oliver, of Golden, Co. Feb 1997 Recipe Downloaded and Busted by Marcia Fasy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grain Berries Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Grinding: 3 cups (1 pound) of berries will yield about 4 cups ground flour. Sprout: Rinse berries well with purified water. Drain and place in jar that will allow for expansion 4x. Leave top ajar and place in dark place. Twice a day rinse with purified water and drain. Keep in dark. In 3-5 days there will be white root that is length of berry and berries will smell fresh and sweet. They are now ready for baking. Cook berries: Soak overnight 1 cup berries in 4 cups water. Next day drain and place in saucepan. Add 4 cups cold water. Bring to a boil and cover. Simmer about 50 minutes or until berries are just tender. Add more water as necessary. Drain. 1 cup dry berries yields 3 cups cooked berries. >From: Sue & Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honeybee Bread Recipe By : 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 -------- ------------ -------------------------------- 2 cups flour 1 cup honeybee 1 cup sugar 2 eggs 1 cup milk 1 tsp. cinnamon 1/2 tsp. baking soda 1/2 tsp. baking powder 3 tablespoon. cooking oil Heat honeybee, milk,cinnamon and sugar.Cool. Set aside. Beat eggs and mix with the honey stuff, and then add flour with baking soda and baking powder. 1 1/2 or 2 hours at 250F. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Indian Fried Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List International Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Tbsp melted Ghee 2 C chapatti flour -- (ground wheat) warm water oil for frying Rub the ghee into the flour, then use enough warm water to make a firm dough. Devide the dough into walnut sized pieces. Heat a heavy frying pan or tavi over a medium heat. Roll out bhakhri thick and small---aproximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add a teaspoon of oil and alloww bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden brown and crisp on the outside. Variation: You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough. Vegetarian Curry Book, Asha Naran >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : Rub the ghee into the flour, then use enough warm water to make a firm dough. Divide the dough into walnut sized pieces. Heat a heavy frying pan or tavi over a medium heat. Roll out bhakhri thick and small---approximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add a teaspoon of oil and allow bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden brown and crisp on the outside. Variation: You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough. Vegetarian Curry Book, Asha Naran >From: "andy&shell" * Exported from MasterCook * Irish Whole Wheat Soda Bread Recipe By :Local Paper (posted to Fatfree Mailing List 1995) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour -- preferably stone ground 1 cup all-purpose flour -- plus -- extra for working dough 1 1/2 tsp salt 1 1/2 tsp baking soda 1 cup old fashioned rolled oats 2 cups buttermilk 2 tblsp dark molasses -- or black treacle Thoroughly combine ww and all-purpose flours, baking soda and salt in large bowl. Stir in oats and make well in center. Combine buttermilk and molasses in separate bowl. Pour mixture into flour well and gradually work into flour with fingers or spoon. Knead dough lightly 3 or 4 times on floured surface and divide in half. Shape into 2 round loaves, each about 5-inch in diameter. With sharp knife, score loaves with cross slash, cutting 1 inch deep. Place loaves on ungreased baking sheet and bake at 425 degrees 15 minutes, then reduce heat and continue to bake 25 to 30 minutes longer or until loaves are brown on top and sound hollow when tapped on bottom. Cool at least 5 minutes on cooling rack. Loaves can be baked several hours ahead and reheated in low oven. Cut into thick or thin wedges. Serve warm or at room temperature. Makes 2 loaves, 8 servings each. >From: "Acox, Christine" >From: Ellen C. - - - - - - - - - - - - - - - - - - - NOTES : This version, flavored with old-fashioned rolled oats and dark molasses, is similar to the soda bread served at Ballymaloe House in County Cork, Ireland. Bake the bread early in the day and reheat it just before the guests arrive. [Cox] The directions say to knead a couple of times after mixing all the ingredients, but this was more like a brownie batter than a bread dough! I tried to knead it, but it was a ridiculous effort, even after adding almost another 1/2 cup of flour. I ended up using a wooden spoon to scrape the batter up and mound it onto a baking sheet. The bread didn't rise much and it's basically a flat disc, about 1 - 1 1/2 inches high. I also could have let it bake a little longer as it is slightly goey in the middle. But the taste is wonderful! [Ellen] * Exported from MasterCook * Lemon Broccoli Poppyseed Muffins Recipe By :BROCCOLI BY BRODY, Lora Brody (1993: William Morrow) Serving Size : 12 Preparation Time :0:25 Categories : Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- | Dry |- 1 cup all-purpose flour -- sifted before measuring 1 cup whole wheat flour -- sifted before measuring 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons poppy seeds -- | Wet |- 1 lemon 13 tablespoons milk -- or as needed 2 extra-large eggs 1/4 cup vegetable oil -- | Addition |- 2 1/4 cups chopped broccoli stems and florets Here's a lemony, crunchy, savory treat that pairs well with soups and salads. the muffins freeze well; just warm in microwave or conventional oven. PREHEAT oven to 400F. Prepare muffin tin as preferred (spray or paper liners). Into a 2-cup measure, squeeze juice from 1 lemon and add enough milk to make 1 cup liquid. Finely zest the lemon into this mixture and set aside. IN LARGE BOWL, combine flours, baking powder, salt and seeds. Stir to mix well. Add the other liquid ingredients to the MEASURE of milk and lemon. Add the wet ingredients to the dry, mixing quickly and gently with a fork until the dry ingredients are just moistened. With a rubber scraper, fold in the broccoli. Fill each muffin cup half full. Bake 20 minutes or until the muffins are golden brown. Serve warm. [PER SERVING: 148 cals, 7g total fat (40%cff); 19g carbs; 2g fiber; 202mg sodium] --Recipe by Lora Brody in BROCCOLI BY BRODY (1993: William Morrow). Nutrition by Mastercook; editing by kitpath@earthlink.net >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Wheat Ranch Bread, Chris' Recipe By :Christopher E. Eaves Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 teaspoon salt 1 1/2 teaspoons canola oil 1 large egg -- slightly beaten 3 cups Gold Medal Better for Bread Flour -- Light Wheat 2 tablespoons Buttermilk Ranch Dressing mix 1/2 cup instant potato flakes 1 tablespoon sugar 2 teaspoons Rapid Rise Yeast -- Red Star brand Place ingredients in bread machine pan in order given. Bake on quick cycle, light crust setting. - - - - - - - - - - - - - - - - - - - Serving Ideas : Toast lightly & make ham salad sandwiches. NOTES : I had some time yesterday to do some experimenting with my bread machine. I had some leftover ham I wanted to make ham salad out of but couldn't find a recipe for bread that I wanted to go with it, so I found 5 different recipes & started doing some experiments with the recipes. I kind of combined some of the ingredients from a couple recipes to make a single recipe. I had 4 really nice boat anchors & 1 really nice loaf that was excellent lightly toasted & used with the ham salad to make sandwiches. As I'm sure you don't want the boat anchor recipes I'll just post my successful recipe. * Exported from MasterCook * Malt 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 Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb plain flour 6 Oz malt extract 4 Oz brown sugar 2 Oz margarine 4 Tsp baking powder 1/2 Tsp salt 8 Oz sultanas -- or currants 1/2 pint soya milk -- or water Gently heat the margarine, malt and sugar. Cool. Sift the dry ingredients into a bowl and stir in the malt mixture and the soya milk. Add the dried fruit. Turn into a greased, floured 2 Lb loaf tin and bake at 325F, gas 3 for an hour and a half. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Fruit Loaf 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 -------- ------------ -------------------------------- 1 1/2 Tsp baking powder 1 Tsp bicarbonate of soda 12 Oz flour 1 Tsp mixed spice 1 Lb mixed dried fruit 8 Oz brown sugar 4 Oz margarine 1 Tsp vinegar 8 Fl Oz soya milk Gently heat margarine, sugar, vinegar, and milk until blended. Sift dry ingredients into a bowl and add the dried fruit. Stir in the cooled liquid and mix well. Place in a greased, floured, 2 Lb loaf tin and bake at 350F, gas 4 for 1 hour and then at 325, gas 3 for about 1 hour more. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread With Soy Recipe By :Soyfoods USA, vol 2 No 11 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups bread flour 1/3 Cup soy flour 3 Tablespoons sugar 1 1/2 Teaspoons salt 1 1/2 Tablespoons margarine 1/3 Cup oatmeal 3/4 Cup soy milk -- (plain or vanilla) 3/4 Cup water 1 1/2 Teaspoons dry yeast Add ingredients to bread machine according to manufacturer's directions. All ingredients should be at room temperature for best results. Makes one 1-1/2 pound loaf. >From: Ellen C. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Oil Bread Recipe By :The greens Cook Book, Deborah Madison Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 C warm water 1 Tsp salt 3 Tbsp virgin olive oil 1 pinch sugar 2 1/2 C white flour -- or mixed whole wheat and white coarse sea salt Dissolve the yeast in the warm water with the salt, olive oil, and sugar. Stir in the flour in 2 or 3 additions. Once a dough has formed, turn it out onto a board dusted with flour and knead it for several minutes, adding only enough flour to prevent the dough from sticking. When the dough is smooth and shiny, place it in a lightly oiled bowl, turning it upside down to make sure the top is oiled. Put it in a warm place to rise, until it is doubled in size, about 30-40 minutes. Turn the dough out onto the counter and form into shapes with a rolling pin either 1 large or 2 small loaves, about 1/2 an inch thick. Make several cuts in the top of the dough, in the center of the oval. Parallel or fan-shaped cuts, or many little diagonal slices. Then, pull the edges of the dough apart, opening the cuts to give the loaf a latticed appearance. If you are going to bake the bread on a pizza stone, transfer the loaf to a well floured peel. Otherwise, put it on a well oiled baking sheet. Brush the bread with olive oil and sprinkle with coarse sea salt, and set it aside to rise for 20 minutes. Heat the oven to 450F and if using a pizza stone, warm it for 20 minutes. After it has risen, slide it onto the pizza stone, or put the baking sheet in the oven. Bake in the top third of the oven, for 20-30 minutes, or until the bread is nicely browned. You can spray the bread and oven with a fine mist of water 2 or 3 times during the first 10 minutes of cooking to help give the bread a good crust. Serve hot from the oven, with or without butter. Variations Olive oil bread with green olives: Use about 2 dozen green nicoise olives. After the dough has been rolled out into an oval, place it on a baking sheet or floured pizza peel. Use your fingertips to make firm indentations in the surface of the dough and place an olive in each indentation. Brush with olive oil and let it rise for 20 minutes, then bake according to the recipe. Instead of the olives, press chopped onion or rosemary or sage leaves into the surface before letting it rise. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : The author says, We always make this bread for weekend dinners, varying it with additions of rosemary or sage leaves, olives, onions, and coarse sea salt. a flattish bread with toppings, it is almost like a very simple pizza. The dough tender and fragrant with olive oil is a pleasure to make. It is easy to handle and requires only one rise, making it fairly quick to prepare for lunch or dinner. Olive oil bread can be shaped in a variety of different ways, usually we roll the dough into an oval, make a number of decorative cuts, then pull the edges of the dough to open the cuts to reveal a pattern. The dough can also be left uncut, covered with onions or studded with green olives. If you have a pizza stone, bake the bread right on it for a lovely toasty crust. * Exported from MasterCook * Onion Garlic Egg Bread Recipe By :ptj Serving Size : 1 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 tablespoon active dry yeast 3 C bread flour 3 tablespoon dehydrated onion flakes 2 tablespoon granulated garlic -- (I used Trader Joe's granulated roasted garlic) 1 tsp salt 1 tablespoon sugar 4 tablespoon nonfat dry milk 1 tablespoon butter or margarine 1 tablespoon olive oil 1 C water 1 large egg 1 tsp lemon juice I did this on the manual setting and then let it do its final rise in a standard loaf pan and baked it at 325 for 25 or 30 or so minutes (until it was done...I didn't pay a lot of attention to the exact amount of time) with a pan of hot water on the lowest shelf of the oven. Apparently this did the trick, as we ended up with only one end slice for breakfast the next morning. - - - - - - - - - - - - - - - - - - - NOTES : I sort of invented as the result of not having all the ingredients to make Onion Egg Bread from Tom Lacalamita's ULTIMATE BREAD MACHINE COOKBOOK. Even my husband, who doesn't normally like bread for its own sake, liked this one. * Exported from MasterCook * Orange Breakfast Scones Recipe By :The Capital (NFRITZ@nssdca.gsfc.nasa.gov) Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups flour 3 Tablespoons sugar 1 Tablespoon baking powder 2 1/2 Tsp orange peel -- grated 1/3 Cup butter -- * 1/2 Cup mandarin oranges -- drained and chopped 1/2 Cup cranberries -- dried, chopped 1 Cup sour cream -- regular -- light or nonfat 1 egg 2 Tablespoons orange juice -- or mandarin orange liquid 1 Tablespoon sugar *I have substituted lowfat cream cheese with success for the butter in scones-keeps the consistency well Heat oven to 400. In large bowl, combine flour, 3 tb sugar, baking powder and orange peel. Cut in butter until crumbly. Stir in mandarin oranges and cranberries. In small bowl combine sour cream , egg and orange juice and beat with a wire whisk until smooth. Stir sour cream mixture into flour mixture until well mixed. Mixture will be dry. Spread in greased 9-inch round cake pan. Sprinkle with 1 tb sugar. Bake for 28-32 minutes or until wooden pick inserted in center comes out clean and scone is lightly browned. Cool 5 minutes and remove from pan. Cut into wedges. 8 servings. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I had made the orange scone recipe I posted last week, and used apricot instead of oranges (stronger taste-very good), but I apparently miscounted the cups of flour, and probably left out a whole cup! The result took much longer to bake (obviously), but was outstanding!-it was kind of like a custardy egg thing, that I would not hesitate to serve at a brunch. I would keep it refrigerated if you try this. FYI-I made the orange scones a second time, with the correct amount of flour, and used 1 tb butter and the rest lite cream cheese for the 1/3 cp butter, and they came out great-my hubby is already on his second piece this morning! [Nicki] * Exported from MasterCook * Outback Bread #2 (Honey Wheat Bushman Bread) Recipe By :Outback Steakhouse Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb. (medium) 1 1/2 Cups Water 2 Tablespoons Butter 1/2 Cup Honey 2 Cups Bread Flour 2 3/4 Cups Whole Wheat Flour 1 Tablespoon Cocoa 1 Tablespoon Sugar. 2 Tsp. Instant Coffee 1 Tsp. Salt 1 pkg.Yeast !/2 cup Water 75 Drops Red Food Coloring 45 Drops Blue Food Coloring 30 Drops Yellow Food Coloring How does the bread get so dark? While you may notice the recipe includes instant coffee and cocoa, these ingredients will not give it it's deep dark chocolate brown color - not even close. Usually breads that are this dark -- such as pumpernickel or dark bran muffins -- contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial product, we will make the caramel color from a mixture of three food colorings -- red, yellow and blue. Just be sure to get the food coloring in the little droppers so that you can count the drops as you measure. That's very important to getting the color just right. You may also opt to keep the color out. The bread will certainly taste the same, but will look nothing like the real deal. I suggest using a bread machine for the mixing and kneading, if you have one. Add ingredients to machine according to manufacturer's directions. Once the machine begins to mix the dough, combine the food coloring with 1/4 cup water and drizzle it into the mixture as it combines. After the dough is done, let it rest to rise for about an hour. Remove it from the pan when the dough has doubled. Punch dough down and divide it into 8 even portions. Form the portions into tubular loaves about 8 inches long and 2 inches wide. Sprinkle the loves with cornmeal and place them on a cookie sheet. Cover and let rise for another hour. Preheat the oven to 350F and bake loaves for 20-24 minutes. Loaves should begin to lightly darken on top when done. >From: Pete Cuiry - - - - - - - - - - - - - - - - - - - NOTES : Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature of the bread is its color. * Exported from MasterCook * Pancakes Supreme Recipe By :Favorite Recipes,Volume 2,Telephone Pioneers of America Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups all-purpose flour 1 Tablespoon baking powder -- a big one 2 Tablespoons sugar 1/2 Teaspoon salt 1 1/2 Cups milk -- up to 2 cups 1 egg 1 Tablespoon Melted Butter 1 Teaspoon vanilla Beat ingredients until blended (electric mixer or blender). Bake on hot, greased griddle. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasiaisleipa (Finnish Easter Bread) Recipe By :International Vegetarian Cuisine,Marie Lovejoy Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Holiday Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dried yeast 1/2 C luke warm water 1 1/2 C light cream -- scalded and cooled -- or undiluted evaporated milk 2 C unsifted flour 5 egg yolks 1 C sugar 1 C unsalted butter -- melted and cooled 1 1/2 Tsp salt 2 Tsp freshly ground cardamon 2 Tsp freshly grated lemon peel 2 Tbsp grated orange peel 1 C golden raisins 1 C chopped blanched almonds 1 C milk -- scalded and cooled 2 C rye flour 4 unsifted all-purpose flour -- (4 to 4 1/2) Dissolve the yeast in the water in a large bowl. Stir in the cream and the 2 C of flour, and beat until smooth. Cover, and leave in a warm place to rise until doubled in size, (about 1/2 to 1 hour). Stir in the egg yolks, sugar, butter, salt, cardamon, lemon and orange peels, raisins and almonds; Beat until thoroughly combined. Stir in 1 C of the milk and the rye flour until combined, then add all but 1/2 C of the remaining flour. Stir well to make a thick dough. Sprinkle the last 1/2 C of flour onto a board and turn the dough out onto the board. knead until smooth, about 10 minutes. Butter the bowl and place the dough inside it, turning the dough over to grease the top. Cover lightly and leave in a warm place to rise until doubled in size. Punch the dough down and work into a smooth ball. Place the dough, rounded side up, in 2 well greased, straight-sided pails, and let rise until doubled in size. Bake in a moderate oven, 350F for 1 hour. Before removing from the oven, test with a long straw or wooden skewer to make sure it is done all the way through. If the bread is well browned and sounds hollow when tapped with the fingers, brush the top of the loaves with butter and leave to cool in the pails for about 20 minutes before turning out onto a wire rack. Cool completely. Cut the loaf into quarters and slice into about 40 triangular slices from both loaves. It is delicious served with cheeses such as Camembert, brie, or natural cream cheese. Hard cheeses such as Edam, Swiss or gouda are also excellent when served with summer soup. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : This aromatic sweet bread of Finland is traditionally baked in a small milk pail to symbolize abundance. The finished loaf resembles a giant mushroom. It's name comes from the Finnish word ""to get free" which is also the root of the word for Easter. You can bake it in two pails, such as children's sand buckets, (about 1 1/2 quarts in size) or in 2 Lb coffee cans. but do not use a galvanized pail. * Exported from MasterCook * Peach Scones Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup all-purpose flour 1/2 Teaspoon baking powder 1/4 Teaspoon baking soda 1 Dash salt 2 Tablespoons sugar 1 Tablespoon margarine 1/4 Cup plus 1 tablespoon vanilla low-fat yogurt 2 Tablespoons chopped dried peaches 1 Tablespoon all-purpose flour Vegetable cooking spray 1/2 Teaspoon skim milk 1 Teaspoon sugar No-sugar-added peach spread (optional) 1. Combine first 5 ingredients in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal. Add yogurt and peaches to flour mixture; stir just until dry ingredients are moistened. 2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 4 or 5 times. (Dough may be slightly sticky.) 3. Pat dough into a 5-inch circle on a baking sheet coated with cooking spray. Cut circle into 4 wedges; separate wedges slightly. Brush milk over dough, and sprinkle with 1 teaspoon sugar. Bake at 400° for 14 to 15 minutes or until golden. Serve with peach spread, if desired. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Breakfast is a treat when you offer scones along with fresh berries, yogurt, and a cup of hot tea. * Exported from MasterCook * Pesto Rolled Bread Recipe By :Patrice Johnson 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 -------- ------------ -------------------------------- 1 cup warm water -- 110-115 degrees 1 teaspoon salt 1 1/2 tablespoons butter 3 1/4 cups flour 3 tablespoons sugar 1 tablespoon dried milk 1 1/2 teaspoon yeast 2 teaspoons dried basil -- (2 to 3) 2 teaspoons dried hot pepper flakes -- (I used Thai) (2 to -- 3) prepared pesto Add all ingredients to bread machine in order suggested by manufacturer. Use mix, rise, self-form method. Roll out prepared dough to form ~8 x 12 inch rectangle. Spread several ounces prepared pesto in center of dough. Tightly roll dough and shape to form loaf. Let rise 1 hour. Brush with beaten egg and top with grated parmesan if desired. Bake 1 hour at 375 F or until done. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pink Crustacean Cheese Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Teaspoon Garlic salt -- or powder 1/4 Tablespoon parsley, freeze-dried 1/4 Teaspoon Italian seasonings 1 Pound Bisquick. baking mix 8 3/4 Ounces Cold water 1/4 Pound sharp Cheddar cheese -- grated 1/8 Cup Butter or margarine Preheat oven to 450 degrees. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a little goes a long way.) Serve hot. The Red Lobster manager's recipe is for a large quantity, so you'll have to reduce the ingredient quantities by the size batch you desire. Note: For a smaller batch I usually use 2 C. Bisquick, 1/2 cup cold water, and 3/4 c. grated cheddar which will yield about 12 biscuits. You may also substitute soda water or gingerale for the water, if desired. Judy Garnett/NC PJXG05A From: JOAN JOHNSON From: NANCY GOLDEN Date: 09-21-92 (20:22) From: Stuart Talkofsky Date: 07-19-93 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #7 Recipe By :krisy@womansjournal.com (Kris Young) Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1 teaspoon active dry yeast 1 teaspoon salt 1 teaspoon sugar 1 teaspoon olive oil water My pizza dough ingredients are really simple; I just use 2 1/2 cups flour (all purpose or bread flour, both give good but slightly different results), 1 teaspoon (or so) of each: active dry yeast, salt, sugar, and olive oil (plus a little more to oil the bowl), and enough water to make a nice dough in my Cuisinart. I actually only measure the flour and the yeast. I like to use 2 1/2 cups of flour for each 14 inch pizza crust. In addition, a longer rise makes a much nicer crust than a short rise. My best crusts come from dough made a day or two in advance and refrigerated after the first rise. I just put it in a plastic bag and punch down if it rises too much in the refrigerator. Just take the dough out so that there is enough time for it to come to room temperature before you start making your pizza. Another hint is to prick the dough with a fork after rolling (or pulling) out so big bubbles will not form on your pizza wile cooking. My pizza stone broke in half after using it several times and turned ugly and black. I just push the two pieces together at the broken edge and it still works great. Two pieces are actually easier for me to handle than the original one piece. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Plain Paratha Recipe By :Vegetarian Curry Book, Asha naran Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Tbsp oil 2 C chapatti flour -- (ground wheat) 1 Tbsp dahi -- (natural yoghurt) 4 Oz plain flour for dipping -- dusting and rolling warm water slightly salted butter -- softened Mix the oil into the flour. Make a hole in the middle and add the dahi and enough warm water to form a soft pliable dough. Divide the dough into small tangerine sized pieces, flatten each piece between the palms of your hands and dip each one in flour. Roll out one at a time into circles. Spread lightly with softened butter and sprinkle with plain flour. Fold in half and repeat the process. Fold into a quarter and spread with butter again. Sprinkle plain flour on the quartered pieces sprinkle with flour again, gather up the 3 corners and roll gently between your palms to form a ball. Roll out on a floured board to form a thick round shape---approximately 12 cms, 5 inches in diameter. Cook slowly on the griddle or heavy frying pan over a medium heat. Turn the parathas over until both sides are lightly brown. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : This bread is thick and round and quite substantial, so allow one or two per person. By the way, if you like easy curries that don't require that special Indian touch that I can never achieve, then this book is great! * Exported from MasterCook * Polka Dot Quick Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Cranberries -- Fresh Or Frozen 1 C Milk 1 Egg -- Lg, Slightly Beaten 1/4 C Butter -- Melted 1 Tbsp Orange Peel -- Grated 2 C Flour -- Unbleached 1 C Sugar 1 Tbsp Baking Powder 1/2 Tsp Salt 1 1/2 C Cheddar Cheese -- Md, Shredded 1/2 C Walnuts -- Coarsely Chopped Preheat the oven to 350 F. Then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. Message From Marina to Prodigy's Recipe Exchange Newsletter >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C warm whole milk 1 C warm water 1 1/2 packages active dry yeast -- (3 1/2 Tsp) 2 Tbsp honey -- or sugar 6 C unbleached white flour -- or 7 1/2 Lb small red potatoes 3 Tbsp corn oil -- or saffron oil 1 Tbsp salt 1 egg -- plus 1 Tbsp milk -- for egg wash -- or water beaten Combine the milk and water in a large bowl, stir in the yeast, and let it dissolve; Then, add the honey or sugar and 3 Cups of the flour. Beat vigorously with a spoon to form a thick, smooth batter. Cover and let rise in a warm place until doubled in size, about 45 minutes. Wilst the dough is rising, boil or steam the potatoes, leaving the skins on if you like. Mash the cooked potatoes with a fork, and set them aside to cool. Once the dough has risen, add the potatoes, oil and salt and mix well. Fold in about 2 more cups of flour, 1/2 a cup at a time, turning the bowl a quarter turn between folds, to approximate the action of kneading. When the dough becomes to thick to handle in this way, turn it out onto a floured surface and begin kneading. Knead the dough until the surface is smooth and satiny, 5 to 8 minutes, adding only enough flour to prevent sticking. Place the dough in an oiled bowl, turn it over so the top is also coated, then cover and let rise in a warm place, until doubled in size, about 45 minutes. Punch it down and let it rise again, 35-40 minutes. Shape the dough into two loaves place them in oiled pans, and let them rise until doubled, 25-30 minutes. Preheat the oven to 350F, and brush the tops with the egg wash. Bake for 50-60 minutes, until golden brown on all sides. Remove the loaves from the oven and turn them out onto a rack to cool. The Greens Cook Book, Deborah Madison. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : This is a white bread with body and flavor, one which makes good toast and sandwiches. The potatoes make it moist and tender. * Exported from MasterCook * Potato Bread #7 Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Potato, peeled, cubed 2 1/2 c Water 3 tablespoon Yeast 4 tablespoon Maple syrup, warm 1 tablespoon butter, melted 6 c whole wheat pastry flour 2 tablespoon butter, softened 1/2 c Monterey Jack cheese, grated In a sauce pan, boil potato in water for 10 minutes; mash potato in water. In a bowl, combine yeast and maple syrup, making sure syrup is warmed to body temperature. With a wooden spoon stir butter into potato mixture; add 1/2 of flour to yeast mixture. Turn resulting dough onto lightly floured surface and knead, incorporating rest of flour. Put dough in a lightly oiled bowl; turn to make sure top is oiled too. Cover with towel and let rise 1 hour. Punch down, and knead 10 times. Separate and shape into loaves; place in lightly oiled 9" x 5" loaf pans. Split tops with sharp knife and insert butter and Jack cheese. Place loaves in cold oven. Turn heat to 350 degrees and bake for 20 to 30 minutes; loaves will continue to rise as they bake. Bread is done if it sounds hollow when tapped with a knuckle. >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread, Sam's Recipe By :Sue & Sam Hurwitz Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 pkg dry yeast 2 tsp salt 1/2 cup mashed potatoes 2 tbsp caraway seeds 1 1/2 cups water 1 medium chopped onion Mix yeast with some warm water and proof (let it sit) for about 30 minutes. After yeast has frothed, dump it in mixing bowl with remainder of water, mashed potatoes, salt, caraway seeds and 4 cups flour. Mix and knead adding flour as necessary. Knead for ten minutes. Let sit covered in floured pot till doubled in size. This takes a few hours. Beat down. At this point you can add chopped onions, dill, poppy seeds, or whatever you wish to have in the bread. Onions are great. Knead for 7 minutes. Place in pot that has been pam'ed and floured and cover. Let double in size which usually takes less time than the first rise. Moisten (spray) top with a little water and place in 375 oven for 50 minutes. Take out of stove and take bread out of pot at this point. If you let it sit, it can get stuck in pot. I use a bread pan for 35 minutes, then remove bread from pan and finish on baking tile. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpernickel Bread #4 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 Pound Loaf 1 1/2 C Water 3 Tbsp Canola Oil 2 Tbsp Honey 3 1/2 Tbsp Molasses 1 1/2 Tsp Salt 2 C Whole Wheat Flour -- (10.8 Ounces) 1 C Rye Flour -- (4.1 Ounces) 5 Tbsp Gluten, Wheat 1/4 C Cornmeal 1/2 Tsp Instant Coffee 1 1/2 Tsp Caraway Seed 1 1/2 Tsp Whey -- Powdered 3 1/4 Tsp 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. Makes 12-14 Servings Nutrient Analysis per Serving: Calories: 157 Carbohydrates: 28 Protein: 5 Fat: 4 Fiber: 3 >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Here's another bread recipe that was a keeper! Remember about weighing your flour.... ; * Exported from MasterCook * Pumpkin Pecan Spice Bread Recipe By :Bread in Half the Time Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Bread flour 1/2 C Whole wheat flour 1 1/2 Tbsp Butter -- room temperature 1 Tsp Salt 1 Tsp Pumpkin pie spice 1 Lg Egg 1/2 C Milk 1/4 C Orange juice 1/2 C Canned pumpkin 1/3 C Sugar 1/2 C Pecan pieces 2 1/2 Tsp Active dry yeast Process the ingredients according to the manufacturer's instructions for the basic bread setting. Remove the bread from the bread pan to a rack to cool. Wrap in aluminum foil OR a paper bag to store. This is for a 1 1/2 pound loaf. > From: Bread in Half the Time -by Linda West Eckhardt and Diana Collingwood Butts. Message From Marina to Prodigy's Recipe Exchange Newsletter >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Puree Recipe By :The vegetarian Curry Book, Asha Naran Serving Size : 6 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C chapatti flour 1/4 C melted ghee warm water oil for deep frying Serves 6-8 Cooking time, 10-15 seconds per batch Rub the flour and ghee together. Add enough warm water to make a soft dough. Divide the dough into small brazilnut-sized pieces. Flatten each piece between your palms and roll out on a floured board to small, fairly thin round shapes. Spread out on a clean tea towel. Deep fry immediately in hot oil, turning once. The purees would normally blow up into a ball as soon as they are put into hot oil, but if they don't, just fry them until they are lightly brown on both sides. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : When purees are served to guests, they inevitably feel special. The reason for this is the time and patience it takes to roll out each individual puree to a perfect round. They are very versatile as they can be served with any curry dish and are often served with shrikhand as a sweet dish. * Exported from MasterCook * Rice Batter Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c AM Brown Rice Flour 2 tablespoon Non-alum baking powder 1/2 teaspoon Sea salt (optional) 1/4 c Potato starch or other flour 2 Eggs -- beaten (optional) 1 c Water or soymilk 2 tablespoon AM Unrefined Vegetable Oil 3 tablespoon Honey Mix dry ingredients and liquid ingredients separately; then combine both mixtures. Pour into oiled and floured 4" x 8" loaf pan and bake 45-50 minutes at 350 F. Let cool completely in pan. Source: Arrowhead Mills "Recipes for Special Dietary Needs" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rugbroed (Danish Rye Bread) Recipe By :Fro's Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads Starter Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sourdough starter: 1 cup buttermilk -- (2 1/2 dl) 1/2 cup rye flour -- (1 1/4 dl) 1/2 tsp salt --- Sponge: sourdough starter -- (1 - 2 dl) -- (all of it, min. 1/2 cup) 3 cups lukewarm water -- (7.5 dl) 3/4 cup packed "graham flour" (coarse wheat flour) -- (125 gr.) 3/4 cup packed all purpose flour -- (125 gr.) 1/2 cup flax seeds -- (75 gr.) 1/2 cup plain raw sunflower seeds -- (75 gr.) 1 cup cracked rye grains -- (175 gr.) 1 1/4 cup cracked wheat grains -- (200 gr.) 2 tsp. kosher or sea salt -- (2 tsp) (if tablesalt use less) --- Dough: 1 cup malt beer -- (2.5 dl) -- (or water + 1 tbsp. malt powder) 1 tbsp. packed brown sugar (or dark syrup) -- (15 ml.) 1 tsp. ground caraway seeds (optional) -- (5 ml.) 3 cups cracked rye grains -- (500 gr.) This bread is very easy to make, in that it requires little work and no kneading at all. The finished bread is extremely heavy, very dark brown, and keeps well for about a week at room temperature. It's not very sour, but has a "dense" flavour that compliments good cheese superbly. We eat it with all kinds of toppings, and rugbroed is the only appropriate bread to have with pickled herrings or pate or coldcut meats in this country. Rugbroed is very similar to German Schwarzbrot (not pumpernickel), also a pure rye flour. Making rugbroed is quite different from making any other kind of bread. You can't rely on your intuitions about texture or baking times. I've tried to make careful notes during my own baking process to assist first-time rugbroed bakers, but you should be prepared to attempt this a couple of times before giving up. The "difficult" element is getting the baking time and - temperature right, and no two ovens are the same. (After moving to a new apartment this sum- mer, I had to make rugbroed 4 times before I got it "right" again, simply because I had switched from an electric oven to a gas oven.) If you haven't already got a sourdough starter, you need to allocate a week or so from you start till you are actually eating rugbroed. With a starter on hand it will take three days. (But I think it's worth it.) Note: I'm including metric measures. I know they don't correspond exactly to the American units, but if you follow all the metric units consistently, the proportions will be correct. I'm unsure about some of the ingredients. If you can't find malt beer, use any dark beer (NOT Budweiser) or even just water and some malt powder. When I say "cracked rye" I mean rye kernels that are not whole, but chopped up into about 3-4 pieces on average. You could use whole rye kernels/berries, but then you must allow for at least 8 hours rising time before baking (to soften the kernels). "Rye flour" in the recipe is a rather coarsely ground 100% rye flour - with little bits of grain clearly visible in it. "Graham flour" is 100 % wheat with the texture of corn meal; it's probably called something else in other countries. You could omit it and just use rye flour in its place. The same goes for the cracked wheat (wheat grains chopped coarsely) - replace with cracked rye. But I must say that the presence of a little wheat considerably improves the flavour of the bread. recipe for one 2-quart size loaf Sourdough starter: 1 cup buttermilk (2 1/2 dl) 1/2 cup rye flour (1 1/4 dl) 1/2 tsp salt Mix buttermilk, rye flour and salt in a bowl, leave to stand uncovered on the counter. (The amounts are approximate - the mixture should be quite fluid. Add more buttermilk or water if the starter thickens too much.) You can also use a good plain yoghurt instead of buttermilk, but add some water if you do. Stir the starter with a spoon at least once a day. Keep it loosely covered with paper or foil from the second day. Don't refrigerate. From the second or third day, you should see little air bubbles forming in the starter, and it will pro- bably have a more grayish colour than it did at first. It should begin to smell slightly sour, but the smell disappears upon stirring. Usually the starter takes about 5 days to make. It's ready when it has swollen somewhat in volume and the air bubbles are plentiful after resting for 6 hours or so. The quality of the starter is not terribly crucial; rugbroed doesn't (and shouldn't) rise very much during baking. If mold forms on the starter just scrape it off. It's not of a dangerous kind. (So sayeth Fro, our all-purpose reference cookbook and my bread cookbook.) If you don't plan to use the starter immediately, cover it tightly and refrigerate. It will keep for several weeks. Making the sponge: sourdough starter (all of it, min. 1/2 cup) (1 - 2 dl) 3 cups lukewarm water (7.5 dl) 3/4 cup packed "graham flour" = coarse wheat flour (125 gr.) 3/4 cup packed all purpose flour (125 gr.) 1/2 cup flax seeds (75 gr.) 1/2 cup plain raw sunflower seeds (75 gr.) 1 cup cracked rye grains (175 gr.) 1 1/4 cup cracked wheat grains (200 gr.) 2 tsp. kosher or sea salt (if tablesalt, use less) (2 tsp) Note: when making this a second time, omit salt, since it has already been sprinkled on your starter. Mix all ingredients together in a large bowl, cover with wet towel, and let stand at warm room temperature until next day. (At least 12 hours, but up to 36 hours is fine. Sourness increases with standing, but won't be very predominant in the final result anyway.) Dampen towel when dry to prevent moisture loss from the sponge - which could affect the final result. (The sponge is very thin and liquid when just mixed, but will quickly become quite thick from the grains absorbing liquid.) Making the dough: 1 cup malt beer (or water + 1 tbsp. malt powder) (2.5 dl) 1 tbsp. packed brown sugar (or dark syrup) (15 ml.) 1 tsp. ground caraway seeds (optional) (5 ml.) 3 cups cracked rye grains (500 gr.) Stir all ingredients together with the starter and pour into a greased loaf pan that will hold 2 quarts (2 liters). If you think you'd like to make this bread again, save 1 cup of dough to use as a starter next time. Put this in a jar, sprinkle with 2 tsp. coarse salt, cover tightly and refrigerate. The dough should be wet and just barely liquid, like a very thick porridge. Let the bread rise in the loaf pan, covered with a damp towel, for at least 3 hours, or even the whole day, at room temperature. (Warmer if you take the shorter rising time.) The bread won't rise very much, perhaps only an inch or so. Paint the top of the bread with melted butter or cold water. Put it in a cold oven and set the temperature at 390 F (200 C). From the time the oven is warm, the baking time is about 90 minutes. If the top looks like it's blackening, cover with tin foil. It's very difficult to tell when the bread is done. Take it out of the loaf pan and give it a knock on the bottom with your fist. If it doesn't resonate hollowly, it certainly isn't done. If it sounds hollow, insert a bamboo skewer into the middle. If the tip comes out clean, it's _probably_ done. The crust should feel quite hard. If in doubt, leave the bread in the oven as the oven cools. Don't attempt to slice the bread for at least 10 hours after baking. It's actually best 2 or 3 days old. Place the bread on a rack and cover with a towel (unless you are leaving it in the oven). Leave it till next day. Slice rugbroed very thinly (1/4th inch, 0.5 - 0.75 cm) and serve with butter and/or cheese. >From the day after it's baked, store rugbroed in a bread box or plastic bag at cool room temperature. It freezes quite well, but tends to become a little crumbly after thawing. Rugbroed stays fresh for about a week. If you have problems: If the bread seems very wet inside upon slicing, try putting it back in the oven to be warmed through at a fairly low temperature. I think about 1/2 hour at 100 C / 210 F would be appropriate. Even a perfectly baked loaf will be a little sticky the day after it's baked, but it improves over another day or two. If the crust stays extremely hard on the second day, try lowering the oven tem- perature a little and extending baking time the next time you attempt. Much depends on the shape of your loaf pan (wide & flat or short & tall make a world of difference) and on the actual moistness of the dough. I can only recommend that you make careful notes about what you are doing so you know what to adjust a second or third time. If you like the _taste_ of the bread, but not its crust or wetness the first time, please try making it again. It really is a learning process. And if you happen to _really_ like this recipe, I think it would be fun if you sent my aunt a postcard. She has no idea what Internet is, but does understand English. (She doesn't even know I've published her recipe here.) Her address is: Fro Galskov Praestemosevej 24 DK-3480 Fredensborg Denmark This was a longwinded post. I hope you've born over with me. Thanks are due to Bill (aa688@po.cwru.edu) and Barnaby (barnaby@world.std.com) for help in figuring out how to "internationalise" my ingredients. >From: iqkk@hp3.cbs.dk (Katrine Kirk) >From: "Eisenreich, Pete" - - - - - - - - - - - - - - - - - - - NOTES : The virtues of rugbroed are many. The taste & texture are wonderful. It's cheap and simple to make (although you must allow for some trial & error). It's extremely healthy - very low fat, very fibrous, and very good for your digestive system. It's the one thing I missed the most when I lived in the States for a year and didn't have an oven. Delicious! What more can I say? Except that I'm biased, of course. The following recipe was given to me by my aunt Fro. It's a "modern" version of the ancient staple food of Denmark: Rugbroed (=Ryebread). Traditionally, rugbroed was made only from sourdough, rye flour and water, and the process involved a lot of hard work with kneading. My grandmother still makes rugbroed that way, and the results are delicious, but very different from the recipe below. * Exported from MasterCook * Russian Kulich, Quick Recipe By :International Vegetarian Cuisine, Marie Lovejoy Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package hot roll mix 1/4 C very warm water 3 eggs -- at room temperature 1/4 C sugar 1/8 Tsp saffron threads 3 Tbsp butter -- soft 1/4 C raisins -- light or dark 1/3 C candied cherries -- halved 1/3 C slivered almonds -- toasted Lemon Glaze: 1 1/2 cups confectioner's sugar 1 tablespoon lemon juice Sprinkle yeast from the hot roll mix into the warm water in a large bowl. Stir until yeast dissolves. Add eggs, sugar and saffron threads; Beat well until well blended. Beat in about half of the roll mix until smooth. With electric mixer, set at medium speed, beat in the butter until it is absorbed into the dough. Stir in the remaining roll mixture with a spoon, let rise in a warm place, away from any draft, for 1 to 1 1/2 hours, until doubled in size. Meanwhile, pour flavouring over the raisins, and cherries in a small bowl and let stand to soak, stirring often while the dough rises. Stir dough down, then add fruit mixture and almonds. Stir until evenly spread throughout dough. Grease well a 3 Lb shortening tin or 2 1 Lb coffee tins, and turn the dough into these. Cover with a towel and again, let rise for an hour to an hour and a half. When doubled in size, bake in a moderate oven, 350F for about 40 minutes or until the bread is richly brown on top and gives a hollow sound when tapped. Turn out onto a plate to let cool. Pour lemon glaze over the top. letting it dribble down the sides of the bread. Decorate with fruits and nuts if you wish. To serve, cut off the top of the kulich then cut as many round slices as needed. Replace top to prevent bread drying out. Half the rounds and arrange around bread on the plate. Lemon Glaze Combine 1/2 cup of confectioners sugar with 1 Tbsp lemon juice in a small cup. Stir with a spoon until smooth and pour over kulich. >From: "andy&shell" - - - - - - - - - - - - - - - - - - -