* Exported from MasterCook * Russian Pancakes Recipe By :Presentations (recipes from the Midwest and Northeast) Serving Size : 2 Preparation Time :0:15 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup yogurt 1 egg 1 Tablespoon butter -- softened 1/2 Cup flour 1/2 Teaspoon baking soda Mix yogurt, egg and butter. Combine flour and baking soda and stir into yogurt mixture. Cook on hot, lightly buttered griddle until golden. Makes 4 pancakes. Serve these unusual 'cakes with a dollop of sour cream or yogurt garnish with fresh berries. Sample recipe from the cookbook, "Presentations" (Midwest-NE) 1996 BookStore: http://www.virtumall.com/cookbook >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread, Pure (Rugbroed) Recipe By :Brynhild Kirk Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup sourdough -- (1/2 to 1) 1/2 Tbsp. sea salt -- (or Kosher salt) (1/2 to 1) 1 Cup lukewarm water --- 1 1/2 Pounds rye flour (a fairly coarse grind) -- OR replace 1/2 lb with all-purpose flour : Does anyone out there have any experience making whole grain rye : bread with NO trace of wheat or added gluten? (With Sourdough or : ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ : Yeast) : I've tried to bake with whole grain home milled rye flour, but : So far, I've only managed to create giant sticky blobs,and during : proofing, the blob just oozes out sideways. I don't "know" much about making rye bread except how to do it. So I can't really explain what your problem is. I know of two basically different approaches to rye bread. You can either make a regular dough that needs kneading, or a rather thick porridge using whole grains that are left to set via water absorption. (I've posted a recipe of this second type here a few days ago.) Since I don't know what your approach is, I can't comment on your problem, but I can tell you how kneaded rye bread is made in Denmark. The sourdough we use for rye bread is made from buttermilk and rye flour left uncovered for a day or two, then loosely covered and stirred regularly for another 3-5 days until it smells right. 3/4 cup is enough for a large loaf. Use water, sourdough, salt and rye flour. Replace some of the water with dark beer for better flavor, or add some malt. Make a dough that is somewhat wetter than for white bread, and let it rest a good half hour or more. On my grandmothers advice: 1/2 to 1 cup sourdough 1/2 to 1 Tbsp. sea salt, (or Kosher salt) 1 cup lukewarm water Stir these together until well mixed. Add the following: 1 1/2 pound rye flour, (a fairly coarse grind) (For those who don't mind wheat: replace slightly under 1/2 pound of the rye with regular all-purpose flour. This will produce a chewier bread with a slightly lighter texture.) Hold back a little of the rye to see if you need it all. You might need more. Rye flour takes longer to absorb water than wheat flour, and that is why it needs to seem "wet" just after mixing. Leave it in a large, flat bowl to rest (to prevent "oozing"). Then knead the dough on your countertop or in the bowl by punching the middle thin and folding the sides over the middle repeatedly. My grandmother does this for about 10 minutes, and the dough becomes smoother and more elastic as she works it. Don't expect it to achieve the texture of of white bread dough. Save a 3/4 cup lump of dough at this stage, if you plan to make the bread again. Put in a jar with a tight-fitting lid, sprinkle salt on top, and refrigerate for up to a month. Shape the dough into an elongated loaf and press it into a well-greased 2 to 2 1/4 quart loaf tin. (If using anything smaller the baking times below will be off.) Run a wet hand over the top, cover with a damp towel, and leave to rise to near double size, typically 4-6 hours, in a warm place. : What ends up coming out of the oven is more like a giant elongated : rye falafel, than a loaf of bread. (So far, I've used Yeast rather : than sourdough, since I am still learning how to handle this stuff : (Rye)) Run a wet hand over the top of the bread again before placing in heated oven. Bake at a much lower temperature than you would for wheat. 1/2 hour at 200 C followed by 1 1/2 hour at 175 Celsius is probably about right. A bamboo skewer inserted into the middle should come out free of large bits of dough, but slightly sticky to the touch. Take it out of the oven, sprinkle a little cold water on the crust if it seems very hard, and leave to cool on a rack covered by a slightly damp towel. This traditional bread is supposed to be a little sticky on the inside when it is freshly baked. It is also supposed to be sliced very thinly, revealing a thick, dark crust (which frankly is a little hard on your teeth) and a moist brown bread with many, many little airbubbles. It should taste distinctly sour. This bread is best at least a day after it is baked. It will keep for a week or so. : Leonard's "The bread book" instructs to use more water with Rye : than with wheat, but my experience so far is that exactly the : opposite is true. Again, I think you need to be patient before beginning to work the dough. Give the rye time to absorb the water. : [accidental snip] : shape the loaf, I pretend the blob is a chunk of clay (it looks : just like clay) and I use wet hands rather than flour on my hands. This shouldn't be necessary with the recipe I've given you. : Any clues would be greatly appreciated! Experiment, take notes of what you do, and change baking times, temperatures, or wetness of dough next time if you aren't satisfied. Good luck doesn't hurt either. Best wishes... P.S. Like I said in the other recipe for Danish rye bread, I think it would tremendous fun if you have success with the recipe to send it's creator a postcard. My grandmother would be thrilled. She originally came from the Faroe Islands in the 1930's, taking this recipe with her. I don't know where it originated, but she received it from her older sister with a lump of sourdough before my grandmother set sail for Denmark. Her address is as follows: Brynhild Kirk Peder Gydes Vej 57 6700 Esbjerg Denmark No obligations, of course. :) >From: iqkk@hp3.cbs.dk (Katrine Kirk) >From: "Eisenreich, Pete" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soda Bread Recipe By :Jacques Pepin's Kitchen: Cooking with Claudine Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Hand Made International Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons baking powder 1 1/2 cups milk 1/2 teaspoon canola oil 1. Preheat oven to 425F 2. Reserve 1 teaspoon flour and combine remaining flour with salt and baking powder in a large mixing bowl. Add the milk, and mix gently and quickly with a wooden spoon until the mixture forms into a solid mass. 3. Oil an aluminum nonstick baking sheet with canola oil, and place the dough on the sheet. Using a piece of plastic wrap, press and mold the dough to create a round load about 7 inches in diameter and 1 inch thick. Remove wrap. Sprinkle top of dough with the reserved flour. Using a serrated knife, make an "x" in center, 1/4-inch deep, and nearly the entire diameter. 4. Place a stainless steel bowl upside down over the bread, and place it in the 425F for 30 minutes. Uncover, and cook at the same temperature for another 30 minutes. 5. Using a side spatula, remove the bread from the baking sheet and set it aside to cool on a rack for at least 30 minutes before slicing and serving. COMMENTS: When pressed for time, soda bread is the perfect solution. This British classic requires only a few minutes of work to put together. ... No proofing is necessary, the bread should be baked immediately after it is assembled for the baking powder to work effectively. Soda bread is conventionally made with buttermilk and baking soda, but Jacques achieves the same result with regular milk and baking powder. If you want to make the classic version, use the same amounts of buttermilk and baking soda. The trick: covering the dough with an inverted stainless steel bowl during the first 30 minutes of baking creates a moist environment in which it can rise. Then, after the bowl is removed, the crust of the bread hardens and browns. NOTE: Irish bread is still baked in a deep kettle, over a peat fire, in a hearth stand. The walls of the kettle provide moisture. Sometimes, the kettle is covered for the first 20 to 30 minutes. -Time Life's Cooking of the British Isles Total Time 1 hr 15 mins Yield 6 to 8 servings [PER SERVING 230cals; 7g protein, 44g carbs, 3g fat, 602mg sodium.] >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Mock Recipe By :www.robinhood.ca/bread/recipes/machine/mock.html Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Large Loaf *** 3/4 cup water 1/2 cup plain yogurt 1 tbsp lemon juice 1 tbsp butter or margarine 3 cups White Flour such as ROBIN HOOD Best For Bread Homestyle White Flour 1 1/2 tsp salt 2 tsp bread machine yeast *** A large loaf: 1+1/2-lb/3 cup or 2-lb/4 cup machine) ADD ingredients to machine according to manufacturers directions. SELECT loaf size. SELECT WHITE or FRENCH cycle. >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Mrs Elizabeth Ovenstadt Recipe By :Sam Hurwitz Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Boiling Water -- 4 cup 1/2 cup Wheat Berries -- 3/4 cup 3 cups Sour -- 4 1/2 cups 1/2 tbsp Sugar -- 1/2 tbsp 2 pkg yeast -- 3 pkg 1/2 cup rye flour -- 3/4 cup 1/2 cup whole wheat flour -- 3/4 cup 1 tbsp salt -- 1 1/2 tbsp 1 cup warm water -- 1 1/2 cup 1 cup milk -- 1 1/2 cup chopped onions Allow to stand for two hours to soften the berries. Proof the yeast as follows: 1/2 cup warm water,3/4 cup 1 TBSP sugar,1 1/2 TBSP 2 packages active dry yeast,3 pkg yeast While the yeast is proofing, combine in a bowl: 1/3 cup rye flour,1/2 cup 1/3 cup whole-meal, whole-wheat flour,1/2 cup 3 cups white flour,4 1/2 cups the drained wheat berries, and 1 TBSP salt,1 1/2 TBSP Add: the proofed yeast mixture from above, 1 (1 1/2) cup of warm milk, and 1 (1 1/2) cup of warm water. (Note that you may use the water that was used to soak the wheat berries.) Knead well for about 10 minutes, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more (4 1/2) cups, give or take a bit. Form into a ball, place in greased bowl covered. Rise until doubled in bulk, about 1 hour. Punch down and knead 10 minutes, then cut in two, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. If so, James feels that the bread may need some help in the second rising, in the form of a bit of heat. As to baking, this bread requires about 1 hour in a 400 F. oven. This bread should have a good crunchy crust. Can make without wheat berries. - - - - - - - - - - - - - - - - - - - NOTES : This is basically the wheat berry bread of Mrs. Elizabeth Ovenstadt, but I have set it up to use my sour instead of just water. Good taste. * Exported from MasterCook * Sourdough Ezekeil Bread Recipe By :Village Bakery site [Posted by Kay G.] Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c. hard winter white wheat 1 1/2 c. rye 1/2 c. barley 1/2 c. millet 1/4 c. green lentils 2 tablespoon. great northern beans 2 tablespoon. red kidney beans 2 tablespoon. pinto beans 2 tablespoon. black beans 1 tablespoon. alfalfa seeds --Stir and grind above ingredients-- --- --Mix in large bowl or mixer-- 2 1/2 c. starter* 1 1/2 c. lukewarm water 1 1/4 c. honey 1/2 c. oil 2 teaspoon. yeast --Set aside and let yeast activate-- --- --Add to yeast mixture-- 4 c. fresh milled ingredients 2 c. bread flour --- Stir until well kneaded Wait 20 minutes. Add 2 t. salt Ferment for 3 hours. Form into two loaves and cover w/saran. Wait 1 hour. Refrigerate 8-12 hours. Remove from refrigerator and ferment approx. 4 hrs. Bake at 450 45-50 minutes. *I feed my starter w/ half bread flour and half home-milled wheat. >From: "Donna M. Walter" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread #4 Recipe By :The Bread Machine Cookbook, Melissa Clark Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf -- 1-1/2 Pound Loaf 1 cup water -- 1-1/3 cups 2 tablespoons. vegetable oil -- 3 Tbs 3 tablespoons. honey -- 1/4 cup 1 tsp. salt -- 1-1/2 1 1/2 cups spelt flour -- 2 cups 1 1/2 cups bread flour -- 2 cups 1 1/2 tsp. yeast -- 2-1/2 tsp. However, Donna German in The Bread Machine Cookbook V stated that "she would not recommend using more than 1/3 cup of spelt flour to replace an equal amount out of every cup of flour." >From: "L. & J. Klevans" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spoonbread Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF 6772 Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups milk 1 Teaspoon salt 1 Teaspoon sugar 2 Tablespoons butter 1 Cup yellow cornmeal 2 Teaspoons baking powder 1/2 Teaspoon baking soda 1 Cup buttermilk 1 green onion -- thinly sliced 1/2 Cup Frozen Corn Kernels -- Thawed 3 eggs -- separated 2 fresh jalapeno peppers -- thinly sliced Preheat the oven to 375F. Butter a 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar and butter to boiling point. Slowly whisk in cornmeal and stir with a wooden spoon for a few minutes so the corn swells up; mixture should be thick. Beat in baking powder and baking soda, transfer this mix to a mixing bowl and beat in buttermilk, scallions and corn and egg yolks, one at a time. Cool mix to room temperature, whip egg whites until stiff and fold into corn batter along with jalapenos. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside pork chops. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Berry Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp yeast 2 cups warm water 1 cup dry milk powder 1/3 cup honey 5 cups AP flour -- (5 to 6) 1/2 stick butter -- softened 1 tbsp salt 3 cups whole wheat flour 3 cups sprouted grain berries -- * (3 to 4) *(You will need to sprout 1 cup grain berries before starting this load. This 1 cup will yield about 3-4 cups berries) Dissolve yeast in water, add dry milk and honey. Add 1 cup AP flour and let sit for 15 minutes. Mix in butter, salt and whole wheat flour. Add sprouted berries and stir well. Add AP flour, 1 cup at a time, until dough turns into shaggy mass. Knead adding more flour only as necessary until dough is smooth and not sticky. Place in bowl. Let rise 1 1/2 - 2 hours until doubled. Punch down and turn onto floured counter. Divide into two, forming each piece into loaf shape and place in pan. Cover and let sit until risen 1 inch over pan top. This will take 30-45 minutes. Preheat oven 375 and bake 40-50 minutes or until well browned. Internal bread thermometer will read 190. Cool out of pan on rack. >From: Sue & Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffed Parathas Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List International Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Lb chapatti flour -- (ground wheat) 2 Tbsp oil warm water 3 mircha -- (green chillis) 1 inch adrak -- (root ginger) 1/2 bunch dhunia -- (green coriander) 2 large potatoes -- boiled and mashed 1 Tsp salt 1 Tsp ground haldi -- (turmeric) 1 Tbsp sesame seeds 2 Tbsp desiccated coconut 1 Tsp granulated sugar oil -- for shallow frying Combine the flour, oil and enough warm water to form a soft dough. Mince the mircha and adrak and chop the dhunia finely. Mix with the remaining ingredients and form into walnut sized stuffing balls. Divide the dough into slightly larger balls. Make a hole in the middle of a ball of dough and place a ball of stuffing inside. Bring the dough round to cover the stuffing completely. Seal well and roll out on a lightly floured board into a flat round shape, approximately 5 inches in diameter. Set a heavy based frying pan over a medium heat and shallow fry the parathas using 1 Tbsp of oil at a time. Turn the parathas and cook the other side. They should be crisp and golden on the outside. The Vegetarian Curry Book, Asha Naran >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : There are many variations of this bread, once the basic art is mastered, you can experiment with fillings of your own. Whilst rolling out the dough, handle very gently to avoid oozing out the filling. Serve hot with a pulse dish, and spicy yoghurt chutney or with a yoghurt dish. * Exported from MasterCook * Sugary Jam Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening -- (I use butter-flavored Crisco) 1/2 cup sugar 1 egg 1/2 cup milk 1 1/2 cups flour 1 1/2 tsp. baking powder 1/2 tsp. salt raspberry jam -- (or whatever your favorite jam is) Cream together shortening and sugar. Add egg and milk. Beat until blended. Stir in flour, baking powder and salt. Divide batter in half. Spoon equal portions into 12 muffin cups. Top with 1 tsp. raspberry jam. Spoon remaining batter equally over top of jam. Sprinkle sugar on top of muffins (don't be too skimpy--it makes a nice crispy topping). Bake at 350F for 35 minutes or until golden. Let cool in pan 5 minutes before removing. Makes 12 muffins. >From: Diana >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : These muffins are delicious! I always double the recipe, individually wrap them and keep in the freezer. On my way out the door to work I grab one to have with my mid-morning coffee. * Exported from MasterCook * Sultana Buns 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 Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz self-raising wholemeal flour 6 Oz sultanas 2 Oz margarine 1 Tsp salt soya milk Place the flour and salt in a bowl and rub in the margarine. Add the sultanas and mix to a soft dough with some soya milk. Mould into required shapes and place on a greased baking sheet. Bake at 375F, gas 5 for 10-15 minutes. >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Raisin Bread Recipe By :Prodigy Food BB: Jean Denes NUKH96A) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 c bread flour 4 tbsp rolled oats 1/2 tsp ground cinnamon 2 pinches nutmeg 1 1/2 tsp salt 2 tbsp dark brown sugar 2 tsp yeast 3 tbsp nonfat dry milk -- optional 3 tablespoons butter or margarine 3/4 cup mashed sweet potatoes 1/2 c water -- (1/2 to 3/4) When your machine says it is time to add stuff or 5 or 10 minutes before second kneading is complete, add: 3 tbsp dark raisins and 1/3 c pecans. Notes from Prodigy contributer: "I add a few more raisins than this and 1 tsp cinnamon. Bake on light or medium cycle (I use medium). I've been using 1 minute Quaker Oats and Canola margarine. I like yams best. Original recipe from Ultimate Bread Machine Cookbook by Tom Lacalamita. Seems I always need a little more flour than this calls for so just add it to where it cleans the pan. Follow your ABM's directions for order of the ingredients." >From: BASee1@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is good and healthy bread- the sweet potatoes provide lots of beta- carotene. You will probably have to watch the liquid more closely on this one, as it's likely that the potatoes will vary in how moist they are. * Exported from MasterCook * Sweet Potato Rolls #2 Recipe By :Bon Appetit, Oct 1991 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound sweet potatoes -- peeled, quartered 2 envelopes fast-rising yeast 1/4 cup sugar 1 1/2 cup (3 sticks) unsalted butter -- melted 1 cup honey 1/4 cup vegetable oil 2 eggs -- beaten to blend 2 teaspoons salt 3 cups all purpose flour 4 cups (about) whole wheat flour 4 cups graham cracker crumbs Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium bowl. Transfer reserved cooking liquid to large bowl; cool to 120°F. to 130°F. Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky. Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes. Preheat oven to 400°F. Grease three 9-inch-diameter cake pans. Punch dough down. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well blended. Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Bake until golden brown, about 25 minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm. Makes 3 dozen >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato, Orange, Raisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- l-1/2 Pound Loaf 1 cup orange juice 1 1/2 tablespoons vegetable oil 1/2 cup mashed sweet potato 3 cups Gold Medal(r) Better for Bread Wheat Blend Flour 3/4 teaspoon salt 1 1/2 teaspoons yeast At beep add: 3/4 teaspoon cinnamon 3/4 cup golden raisins Put everything except the raisins and cinnamon in the machine's bread pan, use the Sweet Bread setting. Add the raisins and cinnamon when machine beeps. >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : Made this over the weekend, it was quite yummy! :) * Exported from MasterCook * Tajik Flatbread ("Non") Recipe By :Eating Well, May/June 1995,Jeffery Alford and Naomi Dugid Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon active dry yeast 1/2 Cup warm water 2 Cups lowfat yogurt -- plain 5 Cups whole-wheat flour -- (5 to 6) 1 Tablespoon salt 4 Teaspoons shallots -- finely chopped 2 Teaspoons cumin seed Dissolve yeast in the water in a large bowl. In a saucepan or microwave oven, heat the yogurt until it feels warm on the inside of your wrist (about 105 F) and stir it into the yeast mixture. Stir in 3 cups of the flour, one cup at a time. Stir 100 times in the same direction to properly develop the gluten. Let stand 10 minutes. Sprinkle salt over the dough and stir to mix well. Stir in additional flour until dough will take no more and cannot be stirred. Turn out dough onto a lightly floured work surface and knead, incorporating any flour as necessary until smooth and elastic, about 8 to 10 minutes (it will remain somewhat sticky). Transfer dough to a large oiled bowl, turn to coat, cover with plastic wrap and let rest until doubled in volume (about 1 1/2 hours). Set an unglazed baking stone or lightly oiled baking sheet on the bottom over rack and preheat oven to 450F. Gently punch down the dough and let rest for another 10 minutes. On a lightly floured work surface, divide the dough into 8 equal pieces. Lightly flour your palms and flatten each piece; set them aside, covered with a damp towel. Roll out each bread, beginning by spreading 1/2 teaspoon of the shallots and 1/4 teaspoon of the cumin in a 5-inch circle on the work surface. Take a piece of dough and set it on top of the shallots and cumin. With a rolling pin, roll out the dough until it about 8 inches in diameter. (If it sticks, lightly flour the surface) Turn the rolled-out circle of dough over so the shallots and cumin are on top. With a fork, repeatedly prick the center of the circle, leaving an untouched rim about 3 inches wide. this allows the bread to bake with a slightly higher outside ring, like a pizza crust. Roll out the remaining pieces of dough similarly. Depending on the size of your baking surface, bake 2 or 3 breads at one time. Use your hands or a flour-dusted pizza peel to carefully transfer the prepared dough to the heated baking surface. Bake for only 2 1/2 to 3 minutes -- baked through but still quite soft. Remove from the oven and stack immediately and wrap in a clean towel. Makes 8 flatbreads, 300 calories per flatbread: 14 g protein, 2 g fat, 59 g carbohydrate, 844 mg sodium, 4 mg cholesterol. "Flatbreads & Flavors: A Baker's Atlas" (William Morrow & Co., 1995). >From: Elsa Kapitan-White >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tangy Cranberry Bread Recipe By :ELECTRIC BREAD Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Holiday And Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Yeast 3 C Bread flour 1/3 C Cranberries, dried 2 Tbsp Dry milk 1/2 Tsp Salt 2 Tbsp Butter 3 Tsp Orange marmalade 1 1/4 C Cranberry juice Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. This is supposed to be great for Turkey Sandwiches. If using on delayed cycle make sure the berries are placed where they will not absorb all the moisture. Source: _ELECTRIC BREAD_ Posted on GEnie by C.SVITEK [cathy] on Jan 06, 1993. Message From Marina to Prodigy's Recipe Exchange Newsletter >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tex Mex Cornbread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: -- Small Loaf: 2 Tsp Active Dry Yeast -- (1 1/4 t) 2 1/4 C Bread Flour -- (1 1/2 C) 1 C Yellow Cornmeal -- PLUS 2 Tbsp Yellow Cornmeal -- (3/4 C) 3 Tbsp Wheat Germ -- (2 T) 1 Tbsp Ground Cumin -- (2 t) 1 Tbsp Chili Powder -- (2 t) 3 Tbsp Cilantro -- minced, (2 T) 2 Tsp Salt -- (1 1/4 t) 1 1/2 Tbsp Sugar -- (1 T) 3 Tbsp Vegetable Oil -- (2 T) 1 Whole Egg -- (1) 1 Egg Yolk -- (0) 1 C Water -- (2/3 C) 1 1/2 Tsp Jalapeno Pepper -- minced, (1 t) 3/4 C Corn Kernels -- (1/2 C) Add all ingredients except the jalapeno pepper and corn in the order suggested by you bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the pepper and corn. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Raisin Nut Bread Recipe By :Bread Machine Magic Hints - Adaptation Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 # Loaf 2/3 Cup raisins -- or craisins 3 Tablespoons vanilla 1 1/2 Cups buttermilk 1 egg 3 1/2 Cups bread flour 1 Teaspoon salt 3 Tablespoons butter or margarine 2 Tablespoons sugar 2 Teaspoons Red Star brand active dry yeast 1/2 Cup pecans (optional) -- chopped Mix raisins and vanilla and let stand at least one hour. Drain well, reserving the vanilla to use as part of the liquid. You may combine the raisins and the vanilla then microwave on HIGH for one minute, rather than soaking them for an hour. Note: For this recipe only, I usually use imitation vanilla extract. Add raisins and/or nuts at beep. You can purchase it by the jug at Costco or Sams. Converted by MC_Buster by Marcia Fasy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Weixenkeimbrot (Molasses Brown Bread) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List International Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Whole-Wheat Flour 1 1/2 C Wheat Germ 1/3 C Brown Sugar 1/2 Tsp Salt 1 C Raisins -- Mixed Dark & Light 2 Tsp Baking Soda 1 7/8 C Buttermilk 1/3 C Molasses Preheat oven to 325 F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This mixture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. Formatted into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Germ Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup oatmeal 1 cup wheat germ 6 cups flour 1 Tbsp salt 1/2 tsp yeast 3 cups warm water -- (about) An hour before bedtime, grind oats into flour in a blender, food processor or spice(coffee) grinder. Mix the dry ingredients in a bowl. Add the water to make the dough. Knead it until smooth and elastic. Put it back in the unwashed bowl. Cover with a damp towel (or oiled plastic wrap, if you must.) The next morning, punch down the dough. Shape into two loaves and put in oiled or buttered pans. Cover with a floured towel (or oiled or buttered plastic wrap, if you must.) Leave at room temp. When you come home from work, put the pans in the oven and turn it on to 400F. Bake about 45-50 minutes. (about 40 minutes in a preheated oven, but why preheat?) Test for doneness by thumping on the bottom; it should sound hollow. Or test with an instant read thermometer for 200F. If not done return to oven (no need to put back in pans) and recheck in 5 minutes. >From: Rosemary Grimm - - - - - - - - - - - - - - - - - - - NOTES : Here's a good recipe for an easy bread with wheat germ: This is a wonderful, high light and delicious bread, excellent toasted; it's more nutritious than white alone, but it's not whole wheat. * Exported from MasterCook * Whole Wheat Bread With Bran And Germ Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 9 ozs. water 1 1/2 tablespoons. salt 1 tablespoons. oil 2 tablespoons. sugar 1/4 cup wheat bran 1/4 cup wheat germ 1 cup whole wheat flour -- I like King Arthur) 1 1/2 cup unbleached white flour -- still King Arthur 3 tablespoons. gluten -- I get from health store 1 1/2 tps. yeast -- I also get loose from health store I make up the dry ingredients ahead of time and keep in jars ready, all except the salt. It should go in the water first. When everything is ready in the machine, then you add the yeast, DO NOT add it to your dry ingredients ahead of time. Add it by itself. I use the time for the regular loaf, not whole wheat, and cook it on Medium. On my machine it takes a total of 2 + 1/2 hours. >From: shirley smith - - - - - - - - - - - - - - - - - - - NOTES : I make this bread most of the time, it is whole wheat, my style! I made this by hand for many years, then when hubby got sick I got a bread machine and use the same recipe for the machine, which I now use out of habit. * Exported from MasterCook * Whole Wheat Grain Berry Bread Recipe By :King Arthur Baking Co. Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp yeast 2 cups warm water 1/2 cup honey 3 cups flour -- white or whole wheat 1 1/2 cups cooked berries, cooled 1 tbsp salt 4 cups AP flour Dissolve yeast in water, add honey and 1 cup whole wheat flour. Let sit 10 minutes. Add rest of whole wheat flour, cooked berries and salt. Add rest of AP flour until dough is shaggy mass. Knead until sticky ball. Place in greased bowl, cover with saran or damp towel and let rise till doubled 1.5 - 3 hours. Punch down, knead another 7 minutes and roll on counter. Divide into two and place pieces in greased pans. Cover and let rise till past top of pans - about 30 minutes. Spray with water. Bake 40 minutes in 375 preheated oven. Thermometer should read 190 inside loaf. >From: Sue & Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Bread Recipe By :Bread Machine Book, German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup cottage cheese -- (3/4) 1/4 cup water -- (6 tbsp) 1/2 cup grated zucchini -- (3/4) 2 tbsp butter -- (3tbsp) 1 tbsp sugar -- (1-1/2 tbsp) 1 tsp salt -- (1-1/2 tsp) 3 tbsp bulgur wheat -- (4-1/2 tbsp) 2/3 cup whole wheat flour -- (1 cup) 1 1/3 cups bread flour -- (2 c) 1 1/2 tsp yeast -- (2-1/4 tsp) * * This book calls for regular active dry yeast. Set for whole wheat mode, if you have it. Keep us posted on the results! >From: s1088940@uottawa.ca - - - - - - - - - - - - - - - - - - - NOTES : This comes from the "Bread Machine Book", measurements are for one pound and one and a half pound loaves(in brackets) * Exported from MasterCook * Zucchini Bread, Joanne Woodward's Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Flour 1 Teaspoon Baking soda 1 Teaspoon Baking powder 1 Teaspoon Ground cinnamon 1 Teaspoon Salt 3 Eggs 1 Cup Sugar 1 Cup Oil 1 Teaspoon Vanilla 2 Cups Zucchini -- grate Mix flour, soda, baking powder, cinnamon, and salt together, beat eggs until foamy, add sugar, oil, vanilla and sifted dry ingredients a little at a time. The mixture will be thick. Add the zucchini; the mixture will be gummy. Pour into 2 well greased 8x4x2 loaf pans and bake at 350 for 1 hour. check at 50 minutes and if a toothpick comes out clean it is done. May be frozen Leanda Goss >From: Reggie Dwork - - - - - - - - - - - - - - - - - - -