* Exported from MasterCook * Ableskiver Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Frothy Starter 2 Eggs 2 Tbsp Oil -- Or Melted Butter 1 Tbsp Sugar 1 C Buttermilk 1/2 Tsp Cardamom All-Purpose Flour -- As Needed To Make Thick Pancake-Like Batter 1 Tsp Baking Powder 1 Tsp Baking Soda These are the lightest, best tasting ones I have ever had. Mix all ingredients except baking powder and soda in a large bowl and let sit for several hours until very bubbly. Stir in baking powder and soda at last minute. Brush each section of the heated ableskiver pan with ample butter. Fill the molds 3/4 full with batter and cook over medium flame until batter swells and a crust starts to form. Use a wooden skewer or knitting needle to pierce the crust and flip each pancake, letting the batter spill into the mold to form the sphere. It will take a little practice to develop your flipping technique. Continue cooking until done. Serve with a dusting of powdered sugar and berry jam on the side. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * About Crusts Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Soft Coat the loaf with butter immediately after baking by brushing on melted butter or rubbing with a stick of butter or rubbing with your saved butter wrappers. Dark soft Brush loaves with milk or cream near the end of baking. Slashing "Split-top" is an effect on pan baked bread that is trickier than it looks. The dough must be perfectly risen; the slash must be made one second before putting the pan in the oven; use a perfectly sharp razor blade (it will dull quickly.) If any of the above are questionable, forget it: a poorly slashed loaf looks terrible. Make the slash about 1/2 inch deep. Diagonal slashes in french-type breads are made with the blade held almost parallel to the top of the bread, cutting under the surface, not deeply vertical. Crisp "french-style" Bake the bread in a steamy oven for the first 20-30 minutes. There are many ways to steam an oven, the easiest is to spray water on the oven floor and sides and quickly close the door. Do this at intervals. Be careful not to spray the light bulb; it will burst. Spray the loaf as well for extra crispness. Glossy, warm brown, crisp "Vietnamese french-style" Brush loaves before baking, or during baking, with an egg yolk wash. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * About Yeast Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- History, biology and nutrition: Bread yeasts are one-celled fungi found all around us, in our kitchens and outside, in the air, in the soil, and on grains, fruits and vegetables. People have been capturing and propagating these wild yeasts for thousands of years in sourdough starters. Scientific breeding of our domestic strains of bread yeasts really started with Louis Pasteur in the 1800s. Bread yeast ferments carbohydrates producing alcohol and carbon dioxide gas in the process. The gas bubbles, trapped within the elastic dough are what make dough rise, giving us light flavorful bread. Flavor and texture are not the only benefits. Yeast itself is an excellent source of B-complex vitamins and Thiamine and the action of fermentation makes grains more digestible (these are good reasons to prefer yeasted breads rather than quick-breads as a daily diet.) Bread yeast is an amazingly versatile and adaptive organism: shut off its oxygen supply and it will still reproduce anaerobically; deprive it of moisture and it will go dormant, but still live. Modern yeast factories capitalize on these characteristics to produce yeast in several forms for the home and professional baker. Forms of commercial yeast: You may remember the little foil wrapped cubes of compressed yeast (yeast in a starch medium) that required refrigeration during its 3 week life and needed proofing before use in a recipe. Compressed yeast has been almost entirely supplanted by various kinds of dry yeast (pure yeast that has been air dried into dormant granules) packaged in air tight containers with long shelf lives (look for the "use by" date printed on the package.) Active Dry Yeast (commonly found brands are Fleischmann's and Red Star) is called active to distinguish it from Nutritional or Brewer's Yeast which is also dry. Nutritional Yeast is dead; it has no leavening power. It may be a nutritious food supplement, but it has no place in breadmaking (The Laurel's Kitchen Bread Book says that even a small amount added to dough will decrease the effectiveness of the active yeast and make gummy bread.) Active Dry Yeast is usually sold in those little 3-part envelopes in every grocery store. It requires proofing (dissolving in water) before use. Rapid Rise Yeast made by Fleischmann's is also sold in envelopes or jars. I have no experience with it, but I think it is a kind of instant yeast, since it doesn't need to be dissolved in water first. Instant Active Dry Yeast is a new product from Red Star. They have made the granules of their traditional yeast smaller so that dissolving in water is not necessary. I have no experience with it. Instant yeast is not commonly available in super markets. But it is well worth seeking out at wholesale grocers like Smart & Final or bakery supply houses. Instant yeast is dried at a much lower temperature which keeps more yeast cells alive. It requires no proofing and responds very quickly, rising quite high. This is a professional's yeast. This is the yeast called for in all my recipes on these pages. Commonly available brands are Red Star and Fermipan. Substitution measurements for compressed or active dry yeast are given on the packages. Why use instant yeast? A major reason is economy. At $2.00 per pound you could throw most of it away and still save money compared to those little 3-part packages of regular yeast. My total ingredient costs would double if I used the active dry yeast available in the supermarkets. Another reason is convenience: it is always there in the refrigerator, ready to use with no mess or fuss. It lasts more than a year in the refrigerator and longer in the freezer (no need to thaw before using.) Care and feeding of yeast: Before use, keep your yeast cool and dry. When the yeast is in a dough or batter, it does best in evenly warm and humid surroundings (75 - 90 degrees.) I will keep growing, at a much slower rate, at cooler temperatures, even refrigerated. If an emergency interrupts your baking session, punch down the dough, cover it with plastic wrap and refrigerate it until you can get back to it. Then, transfer the dough to a warm bowl and let it warm slowly to continue rising. This is an emergency method only. But emergencies do occur. There are recipes designed to include overnight rising in the refrigerator. See also The Laurel's Kitchen's Bread Book for detailed directions on using sponges (starter doughs) to adjust rising times to fit your schedule. In general, the lower the temperature the slower the rise and the more flavorful and nutritious the bread. Instant yeast doesn't need proofing but, if you are in doubt about some year old yeast, it doesn't hurt to prove it. Put 1/2 cup of warm water (105-115 degrees) in a bowl or glass container with plenty of room for expansion. Add a pinch of sugar or flour, then sprinkle the yeast and stir to dissolve. I use a knife for stirring; it's easier to clean than a spoon. Let the mixture sit for 10 minutes. If it still hasn't foamed up after 15 minutes, discard. Yeast does not need to be fed sugar; it will make its own sugars from flour. Yeast doesn't like honey, but will tolerate it mixed in with the other ingredients of the dough. Yeast does better with a succession of rising periods rather than one long one. Each time you punch down the dough and briefly knead it, the yeast is exposed to new food. Measuring yeast: You do not need to be exact in measuring yeast. Remember it's going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. I wouldn't increase the yeast measurements in the recipes on these pages; they are already at the high end. Way too much yeast will give an unpleasantly yeasty flavor and aroma. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : As many of you on list know Rosemary has been a long time subscriber of bread bakers. She is dieing (we wish you well my friend) and graciously offered all of her recipes and info about making breads to us. I gathered it from her and have been posting it to the list over the last few months. Here is Rosemary's info about yeast and her basic whole wheat bread. * Exported from MasterCook * Apple Bread #4 Recipe By :Jenny Hensley hensley@columbus.rr.com Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 tsp baking soda 1 cups oil 1 tsp cinnamon 3 eggs 2 tsp vanilla 3 cups all purpose flour 2 cups peeled apples (diced) 1 tsp salt 1 cup nuts (I like pecans) Grease 2 loaf pans. In a large bowl, beat together the sugar, oil and eggs. In a separate bowl, sift together the flour, baking soda, and cinnamon. Add the dry ingredients to the sugar mixture. Add the vanilla, apples and nuts. Pour the batter into the prepared pans. Bake in a 325 oven for 1 hour. - - - - - - - - - - - - - - - - - - - NOTES : This would be a great start for the kiddos for the new school year..Make one for the Teacher too!! * Exported from MasterCook * Apple Raisin Scones Recipe By :Quaker Oat Bran Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 1 teaspoon cinnamon 1/3 cup margarine 1 cup Quaker Oat Bran hot cereal -- uncooked 2/3 cup dried apples -- finely chopped 1/2 cup raisins 1/3 cup water 2 egg whites -- beaten Heat oven to 400F. Lightly spray a cookie sheet with vegetable cooking oil spray or oil lightly. Combine flour, sugar, baking powder and cinnamon; cut in margarine until mixture resembles coarse crumbs. Stir in oat bran, apples and raisins. Add combined water and egg whites, mixing just until moistened. Shape dough to form a ball. Turn out onto lightly floured surface; knead gently 6 times. Pat into 9 inch circle on prepared cookie sheet. Score dough into 8 wedges; do not separate. Bake 18 to 20 minutes or until light golden brown. Break apart; serve warm with jelly. Makes 8 scones. Nutrition information for each serving ( 1 scone ): Calories 280, Fat 9 g, Oat Bran 12 g, Protein 6 g, Carbohydrate 45 g, Dietary Fiber 3 g, Sodium 275 mg, Cholesterol 0 mg. Posted to VegRecipe and Bread Bakers 8/99 by JoAnn Pellegrino Recipe from the Quaker Oat Bran Cookbook ISBN 0-88176-706-9 From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Are You Ready For Sourdough? Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Are You Ready For Sourdough? I really enjoy making sourdough breads. I haven't yet developed many original recipes, but there are some further down the page. Here are also some thoughts and some links to more information. In my opinion, it is best to get your feet wet (or just your hands, I hope) making non - sourdough breads using commercial yeast. When you have more experience and a good feel for bread, then by all means try sourdoughs. This may just be another way of saying, "Do what I did." What is Sourdough? You may be surprised to learn that sourdough bread may be made of whole wheat or rye or other whole grains as well as white flour; the flavor may be tangy or "sour" or so mild that you would hardly recognize it as "sourdough." The commonality is in the traditional method of allowing the grains' own yeast to develop slowly until there are enough yeast to power the rise of the final dough. This longer fermentation results in improved flavor and nutrition. To purists sourdough bread is made using no commercial yeast. Others think of sourdough as only a flavoring method and rely on commercial yeast for the final rise. They do this for speed or convenience or because they are following a recipe and don't know there is any other way. I think there is room for both approaches. What is a starter? Almost everyone knows that sourdough bread begins with a "starter." There is nothing mystical or magical about the starter; it is merely the vehicle for holding and nurturing the non commercial yeast between baking sessions. It contains yeast, friendly bacteria and the flour and water on which they feed. I recommend that you begin by using a good commercial starter or one from a friend. You will then know that the particular strain of yeast and its companion bacteria are stable and good tasting. With more experience you may want to try making your own starter from scratch. I have heard of making these starters with raisins, grapes, cabbage or other vegetables. Why not just use the yeast that nature provides us clinging to the grains themselves? It's Easier than You Might Think You may think sourdough starters are temperamental and troublesome, demanding special containers and regular attention. Not so. Ask yourself how breadmaking survived through the millennia before Pasteur. Do you think it was the arcane province of a select priesthood or the widespread practice of common folks like us? Starters can last for years (even centuries) with minimal care or concern on our part. I confess to neglecting my starters for long periods without negative effects. I use tap water in my starters though I have read that this is a fatal error. No one told that to the starter though. For years I had tunnel vision when it came to sourdough. I thought only of making hearth breads with only flour, starter, water and salt. I am now using sourdough in many kinds of bread, modifying old recipes; often the only change is an adjustment in liquid to accommodate the wetness of my starter, omission of the commercial yeast, and breaking the process into different stages. The basic process is to prepare the starter by feeding it and letting it froth, then at the peak of activity, adding water and half the flour in a bowl for what some call a sponge and others call a second starter, then letting this sit until really bubbly (bubbles throughout the batter, not just on top.) Finally the dough is made by adding the rest of the ingredients and kneading, shaping and allowing the final rise before baking. I may never buy yeast again. The Busy People's Bread It may take two days to make, but sourdough is more accommodating to work schedules; your attention is required only briefly at long intervals. Meanwhile, you are sleeping, at the job, in school, whatever. General Characteristics and Tips Generally sourdough breads have thin, crisp crusts without any special measures on your part. I have always stressed the importance of good kneading to adequately develop the gluten in flour. Actually, there are also chemical ways to develop gluten. I am told that big commercial bread makers rely on this to make things easier. Sourdough naturally develops strong gluten without as much kneading. So you will find it easier to achieve that perfectly springy dough. And you can make very nice sourdough batter breads. Because the gluten is so readily developed, I think it's a good idea to use plain old (unbleached) all purpose flour in feeding your starters, especially if you think you might want to make biscuits, pancakes, waffles and the like. Having said that sourdoughs develop gluten, I must warn you that if the sponge or dough becomes too sour, the gluten will be degraded. This can happen from letting the sponge or dough sit too long at a warm temperature. It is important to try to catch each stage at its peak of yeast activity when it is foaming and bubbling and go on to the next stage. Rye and whole wheat flours sour more easily than white. So the above caveat about oversouring applies mostly to rye and whole wheat breads. It is actually quite difficult to develop a very sour tasting white bread. Mostly you will make fine flavored white breads that few will instantly identify as sourdough. I once made a whole wheat brad that was sour enough to give me indigestion. Most of it was thrown out. If extra sour sourdough is what you hanker for try Barb Beck's two starter method. The dough tends to dry out quite easily and should be covered whenever you are not actually working with it. I tend to use more plastic wrap than I ever did before. The dough is also drying to your skin. Daily baking or handling starters (and the frequent handwashing) can cause dry peeling skin. I wasn't prepared for this, since I usually don't use hand cream. I found a little olive oil on my hands worked fine. I wouldn't want to get hand lotion into the bread dough anyway. There seem to be more gooey bowls and containers to clean. Use cold water to rinse away most of the goo before washing with hot suds. Use SD starter in quick breads, like biscuits, pancakes, scones. Sure, they're no longer quick, but there are benefits. You will need less fat. You will use less baking powder and or soda and notice a wonderful absence of chemical odors and flavors. The yeast in SD makes wheat more useable by our bodies, so it is more nutritious. There are some recipes further down this page, but experiment on your own as well. For More Information and Recipes Since I don't believe in reinventing the wheel, I refer you to the many excellent sources already available: Darrell Greenwood has collected articles from the Sourdough Newsgroup that will get you off to a good start. Stephanie Kuzmack offers recipes and tips. Joe Jaworski provides a recipe with photographs of each step in making San Francisco sourdough bread. Carl Griffith will send you a dried bit of the starter his great grandmother brought on The Oregon Trail in 1847. The cost is merely a self addressed stamped business envelop (US postage $0.32) Mail your request to: Carl Griffith 322 Ravens Ridge Road Sequim WA 98382 Sourdoughs International sells starters from all over the world and a book "World Sourdoughs From Antiquity." The book tells the interesting stories of how Ed Wood gathered these starters and how he participated in a National Geographic project to duplicate the ancient bakery that fed the builders of the pyramids. It gives good advice on maintaining and using starters. The recipes include everything from hot dog buns to Christmas stollen. I am a little disappointed in the rye and whole wheat recipes; they are mostly white bread. I wouldn't make his bagels which contain milk and eggs. I like that these recipes nearly always yield enough sponge to make an instant treat of waffles while waiting for the bread. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Raisin Oatbran Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Blend in blender: 4 ripe bananas 2 egg whites 1/2 tsp vanilla --- Pour into a bowl and stir in the following mixture: 1/3 cup Sucanat -- (or sugar of your choice) 1 TB. baking powder 2 cups oatbran 1/4 cup rolled oats 1/4 cup reduced fat soy flour -- (if not used -- increase oatbran by -- 1/4 cup) 1 tsp. cinnamon 1/4 tsp mace -- (optional) 1 cup raisins 1/4 cup coarsely chopped walnuts 1/2 cup fresh or frozen cranberries -- (optional) Mix well and spoon into cupcake tins, filling the tins to the top. Sprinkle with raw sugar. Makes 8-10 muffins. Bake at 425 degrees F for 18-20 minutes, until browned on top. Serve warm or cool, then freeze. Can be thawed or reheated in toaster oven for 15 minutes at 300 degrees F before eating. I like them warmed, cut, then sprinkled with a small amount of raw sugar. A very delicious and filling breakfast food. From Natalie Frankel - - - - - - - - - - - - - - - - - - - NOTES : This is my all-time favorite breakfast. I make these weekly, freeze them and have one each morning at work (since I leave to early to eat at home). These muffins are based on a recipe posted to one of the lists I belong to (I believe the fatfree list) by Randall Morgan (bfr453@lafn.org). I have made a number of revisions and here is what I make: * Exported from MasterCook * Basic Bread Recipe, Robin's (Gluten Free) Recipe By :Celiac LISTSERV(R) during 1999 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C. brown rice flour 1 C. white rice flour 1/4 C. potato flour 3/4 C. tapioca flour 2 Tbs. soy flour 2 1/2 Tsp. Xanthan gum 1/2 C. nonfat dry milk 2 1/2 Tsp. salt 2 Tbs. sugar 1 Tbs. plus 2 tsp. yeast 1 1/2 C. water 1 1/2 Tsp. apple cider vinegar 1/2 Cup Egg Beaters -- (or 2 whole eggs) (I use the egg beaters and the nonfat dry milk to make the bread virtually fat-free. There is some fat in some of the flours, especially the soy, but I only use 2 T.) 1. Combine last 3 ingredients and put into bread machine pan (in my machine, the wet ingredients are put in first. Check your instructions to see what yours says). 2. Mix the remaining ingredients together in a bowl until well mixed and then add to the bread machine pan. 3. Bake on basic loaf cycle with a medium crust. From "C. M. D'Orazio" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Gluten Free Bread Recipe By :Celiac LISTSERV(R) during 1999 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- WET INGREDIENTS 4 whole eggs -- * 1 3/4 cups water 4 tablespoons melted clarified butter 1 1/3 teaspoons rice wine vinegar 2 tablespoons molasses --- DRY INGREDIENTS 3 cups white rice flour 1 cup potato starch 1/3 cup tapioca 3 tablespoons potato flakes 3 1/2 teaspoons xanthan gum 1 1/3 teaspoons unflavored gelatin 1 1/3 teaspoons salt 1 1/3 teaspoons egg replacer -- (ENER G) 2 tablespoons sugar -- ** --- YEAST 3 1/2 teaspoons gluten-free (regular) yeast -- *** * (I used 2 whole eggs + 2 egg whites in first loaf) ** (I used 6 tablespoons sugar in the first loaf - it tasted almost like cake) *** (I used 3 teaspoons in the second loaf) Zojirushi BBCC-V20 Cycle times Pre-heating 22 min Knead 20 min (was 30 min in first two loaves) Rise 3 70 min Bake 70 min From John Dankowych From Phil Landis - - - - - - - - - - - - - - - - - - - NOTES : I modified Bette's recipes for the BBCC V20 * Exported from MasterCook * Basic Rice Bread, Gene's Recipe By :Rehberg & Conway, Bread Machine Magic Bk of Helpful Hints Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 CUP FRESH GLUTEN-FREE BUTTERMILK 1/4 CUP MELTED BUTTER 1 TEASPOON RICE VINEGAR 1 1/2 TEASPOONS SALT 2 CUPS BROWN RICE FLOUR 1/3 CUP POTATO STARCH FLOUR 1/3 cup TAPIOCA FLOUR 1/4 CUP SUGAR 3 1/2 TEASPOONS XANTHAN GUM 3 EGGS 1/2 CUP WATER -- * 1 1/2 TEASPOONS ACTIVE DRY YEAST * (FOR WELBILT/DAK AND ZOJIRUSHI MACHINES ADD 2 TABLESPOONS MORE WATER) 1. Place the buttermilk, melted butter, rice vinegar and salt in bread pan. Stir with a spatula. 2. In large bow, combine all the dry ingredients except the yeast. Mix well with a wisk. 3. In a separate bowl, combine the eggs and water; beat lightly. 4. Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the rest of the dry ingredients; sprinkle yeast on top. Select Light Crust setting. Press Start. 5. Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally. 6. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool one hour before slicing. VARIATIONS . You can substitute olive oil for the butter. . Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, plenta meal, or soy flour. . You can add at least 1/4 cup grated cheddar cheese for a new flavor. . Sautee some onions in the melted butter, allow them to cool, then add them to your favorite herbs to create an onion/herb bread. Select light crust. Optional bake cycles: Sweet bread/rapid bake. This recipe did not specify if it's for a one pound or one and a half pound machine. From Doris & Wilbur Jaffe - - - - - - - - - - - - - - - - - - - NOTES : Gene's is a recipe from Gen Hill of Davis, CA. He recommends trying it as a toasted cheese sandwich. Grill it with slices of red onion or bell pepper and cheese. * Exported from MasterCook * Basic Whole Wheat Bread #2 Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Loaf: -- (2 Loaves): 3 C Whole Wheat Flour -- (6 C) 1 1/2 Tsp Instant Yeast -- (1 Tbsp) 1 1/2 Tsp Salt -- (2 1/2 Tsp) 1 1/4 C Water -- (2 1/4 C) Water Should Be 115F 2 Tbsp Honey -- (1/4 C) 2 Tbsp Oil -- (1/4 C) Strictly speaking, only flour, water, yeast and salt are required to make bread. Most people like a little sweetener to round out the wheat flavor. The following recipe has a clear wheat flavor; if you like your bread sweeter, that may be because you don't really care for the taste of whole wheat. Try using King Arthur White Whole Wheat Flour. It is much milder in flavor and lighter in color, but as nutritious as other whole grain flours. Start with the one loaf recipe if you are new to kneading. It will take about 10 minutes to knead whereas the two-loaf version will take twice as long. Mix dry ingredients in a large bowl; make a well in the center. In a glass measure or small bowl, mix the honey and very warm water; pour into the flour mixture. Stir to moisten all the flour. Mix in the oil. Mix the dough, in the bowl, with your hand until it is evenly mixed. It will be sticky. Feel the dough in your hands. Is it dry or difficult to squeeze? Add more water. If it is runny or does not hold its shape, add a little more flour. Turn the dough out on a lightly floured board and knead until it is smooth and elastic (about 20 minutes for the two loaf version, 10 minutes for one loaf.) Remember that kneading is the key to developing the dough's stretchy gluten, so the dough will expand with the yeast created gas bubbles, producing a high, light loaf. Shape the dough into a ball; place in a bowl (the one you mixed in is fine, no need to wash it.) Wet a cloth with warm water and wring it out. Use this to cover the bowl to keep the dough from drying out but allowing it to breathe. If you cover the bowl with plastic wrap, the bread will develop more of a "Wonder Bread" character. Set the dough in a warm place, free of cooling draughts (an unheated oven with pilot light may be perfect.) Let the dough rise for about an hour. Poke the dough in the center with two fingers about 1/2 inch deep. If the depressions quickly begin to fill in, more rising is needed. If the depressions remain, the dough has risen enough. This is called "doubled" as a term of art. It may be more or less than actually double, don't bother measuring the volume. Redistribute the yeast within the dough by flattening it out and briefly kneading it. You may correct slightly underkneaded dough at this time by longer, more vigorous kneading. Return the dough to its unwashed bowl, recover and let it rise until doubled again. The second rise will take about half the time of the first rise. The second rise is not absolutely necessary, but produces finer texture. Deflate the dough again; divide in two (unless you're only making one loaf); shape into two balls and let them rest, covered, for about 10 minutes to relax the gluten. If the gluten is not relaxed, your attempts to shape the dough will be futile; it will spring back from any shape you try to impose. Oil your small (not mini) metal loaf pans and begin heating the oven to 350 degrees. Shape into loaves by pressing the balls, one at a time, into flattish circles with diameters slightly longer than the length of your pans. Roll the circle up like a jelly roll, but tightly, digging your fingers in as you go. Scrunch the ends with your palms and snugly fit the dough (seam side down) into the pan. It should be touching each end of the pan but probably won't fill in to the sides. Cover and let rise until a gentle poke at a corner shows you the dough is very soft and spongy, hardly springing back at all. This will take less time than the last rise. Quickly put the pans in the oven and bake about 50-60 minutes. To test for doneness, remove a loaf from its pan and tap on the bottom. If it sounds hollow, it is done. If not, return it to the oven and retest at 5 minute intervals. Cool, out of pans, on racks at least until lukewarm before cutting. Cut with a sharp serrated knife using a sawing motion. If you just can't wait and want to cut into a hot loaf, be very careful not to mash down the bread with heavy pressure. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : As many of you on list know Rosemary has been a long time subscriber of bread bakers. She is dieing (we wish you well my friend) and graciously offered all of her recipes and info about making breads to us. I gathered it from her and have been posting it to the list over the last few months. Here is Rosemary's info about yeast and her basic whole wheat bread. From ???@??? Fri Nov 26 11:14:01 1999 * Exported from MasterCook * Bread Machine Pain De Mie Recipe By :New Joy of Cooking Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups bread flour -- 3 1/2 Teaspoon salt -- 3/4 2 Tablespoons nonfat dry milk -- 3 2 Teaspoons sugar -- 3 1 Teaspoon active dry yeast -- 1 1/2 -- or 3/4 teaspoon quick-rising yeast -- 1 1 Tablespoon vegetable oil -- 1 1/2 3/4 Cup water -- plus 2 Tablespoons water -- 1 1/4 cup water Add the following ingredients to the bread machine at the temperature and in the order recommended by your bread machine manufacturer: Process on the bread cycle until baked. Let cool before serving. Page 759-760 New Joy of Cooking ISBN 0-684-81870-1 From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : You may add a few tablespoons of cracked wheat or sesame seeds to this bread for texture, as well as a few tablespoons of grated Parmesan cheese. Add 1 tablespoon water for each tablespoon wheat, seeds, or cheese added. * Exported from MasterCook * Bread Machine Tips For Breads #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 1. Use good quality hard wheat unbleached, unbromated flour that has at least 12 grams of protein per cup. (I like King Arthur) 2. Use fresh, quick dissolving active yeast, not rapid rise. 3. Open the machine and check the dough during the first 5 - 10 minutes of the first kneading cycle!!! Even if your manual says not to do it: flour acts as a sponge absorbing moisture on wet days and becoming dehydrated during dry weather. You'll have to adjust for fluctuating humidity and barometric pressure by adding small amounts of flour or liquid to the dough. 4. If you've never made bread before and don't know what dough is supposed to look like, buy a package of frozen bread dough (at your local supermarket), and let it defrost according to the package directions. Place it on a lightly floured surface and play with it until you are familiar with the consistency. This is what you're aiming for in the bread machine. 5. Now, to adjust the dough in your bread machine during the first knead cycle: wait until the ingredients have been kneaded for 3-4 minutes. If the dough looks sticky and wet and is coating the bottom and sides of the pan, then sprinkle in flour, a tablespoon at a time (you may need up to an extra 1/2 cup) while the machine is kneading, until you have a smooth, supple ball of dough. If the mixture is dry and corrugated looking or the dough doesn't hold together then sprinkle in additional liquid, a little at a time, until the dough is smooth and pliable and forms a cohesive ball. If you've wandered away from your machine only to return to find a wet messy glob or a dry desert thumping around in the machine, press stop (you can do this at any time - except if the machine has gone into the bake cycle), add a small amount of flour or liquid and press start. Stick around and make additional adjustments, if necessary, until the dough looks right. 6. I have found that when you are either making dough, or placing the ingredients in the machine to make bread at that time, you can add either the liquids first or the dry ingredients first. The major exception to this is the old dank (no longer made) where the yeast must be placed in the bread pan first in a position farthest away from the kneading blade. When programming ahead make sure to place any dried fruits away from contact with wet ingredients as they will absorb those liquids and throw off the recipe. Extra kneads and extra rise times all contribute to the depth of flavor, character of the crumb and general personality of a loaf of bread. One of the reasons I dislike rapid rise yeast and rapid cycles on the bread machines is that the dough really requires the entire life span of the yeast to become the amazing miracle that is bread. If you are partial to whole grain breads and are winding up with lower loaves than you wish, then try a double knead cycle: place the ingredients in the machine and program for dough or manual. At the end of the final knead reprogram the machine for bread (of Whole Wheat) and press start. You've given the dough an extra work-out to develop the gluten - that will result in a higher loaf. For an even higher loaf you can (if your machine permits) program for a longer rise time, or simply remove the dough from the pan after the final rise cycle (but before baking) transfer it to a bread pan and allow it to raise in a warm place until doubled in bulk. Then bake it in the oven. Sweet dough is with lots of butter and eggs also respond well to a second long rise in a cool place. I remove my brioche from the machine after the dough cycle is complete. I place it in a large freezer strength zip lock bag and refrigerate it overnight. Then I place it back in the machine (my Zojirushi has flexible programming), program for 2nd rise and bake. If you can't program your machine this way you can place the dough in a bread pan after you remove it from the machine, give it a long, refrigerated rise, and then bake it in the oven. Even non-wheat and non-sweet dough is can benefit from this extra rise. From "C. M. D'Orazio" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Making Terms Of Art Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Bread Making Terms of Art Proofing Professional bakers use this to mean "rising." Originally it meant to prove the effectiveness of the yeast by starting it to grow with a little "food" such as flour or sugar. If the mixture did not bubble up, it was discarded and little time and ingredients were lost (please read about yeast.) Kneading There are many styles of kneading. Obviously if various machines like food processors, mixers, bread machines can do it in different ways, so can humans. Basically, you want to pull the dough to develop the gluten. If the dough is very soft and sticky (some sweet breads or french breads) you may start out just flinging it against a lightly floured surface. Usually you push the heel of your hand into the dough, pushing away from you. At first the dough will be sticky and you will instinctively release pressure to keep from getting stuck. As you repeat this motion, turning the the ball of dough after each push, it will become more resilient and lose its stickiness. How long will it take? For one small loaf (about 3 cups of flour) 10 minutes should do it. The usual two loaf recipe will take about 20 minutes. If you are a novice, you might want to start with a white bread because it develops its elasticity much more readily. Overkneading Based on my daughter's experiment, I don't believe overkneading by hand is possible. She deliberately tried to overknead and gave up after more than one hour. So don't worry about it. If you need the exercise or meditative state this repetitive activity can create, keep going; it won't hurt the bread. Smooth and elastic This is the condition that seems to occur magically after adequate kneading. The dough feels like a baby's bare bottom, plump and resilient. You may stop kneading at this point. Double (double in bulk) This does not mean you need to measure the volume of the dough. Yes, it is roughly double, but more importantly, the dough has risen to the optimal stage where gluten is stretched to capacity without the strands breaking; the yeast is still alive but needs to be redistributed, so it can continue growing. The best test for this state is to poke a finger or two about one-half inch into the dough. If the depression remains, the dough is ready; if it quickly fills in, it needs more rising time; if it starts to collapse, it has gone too far (proceed to the next step in your recipe, but watch it more carefully next time.) Punch Down (deflate) Deflate the dough in order to more easily redistribute the yeast or to shape the dough. Bread dough doesn't really require violence but, hey, if that's what you personally need at the moment, go for it. Some authorities say that you should be ever so gentle and just ease the dough from the bowl. In my experience, it doesn't much matter how you do it; just don't tear up the dough. Redistributing the yeast A second or third kneading to get more rising power out the yeast and create a finer textured bread. Yeast is a microscopic organism. It does not wander about like an animal; it stays put like a plant. It doesn't grow much in the sense of enlarging its size, but it multiplies like crazy under proper conditions. Fresh food (the starches and sugars in your dough) is brought in contact with the yeast when you deflate the dough and briefly knead it. Sounds hollow when tapped The test for doneness after baking. This is another condition, like "smooth and elastic," that may worry you the first time, but once you hear that hollow sound you will recognize and remember it. It's a bit like trying to find a stud in a wall--you keep tapping and wondering if you are even going to know when you do hear it. Relax, you'll know. What if you are deaf? Insert a thermometer and look for an internal temperature of 200F. Hearth Breads Breads that are baked without pans directly on the floor of the wood fired oven. In our kitchens that usually means putting the loaf on preheated tiles on an oven rack in the lowest third of the oven. Pizza stones are another option. I've never tried then because my reading has led me to believe their expense is not worth it. I use tiles. Another option is a cookie sheet or jelly roll pan, preheated with the oven. Using two pans nestled together gives further insurance from a burnt bottom. Corn meal is often used to keep the dough from sticking. Only a small amount is needed. I often prefer to use semolina or rice flour instead of cornmeal. Rosemary Grimm From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Making Tips #3 Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Don't reduce the salt in a recipe. It is needed not just for flavor, but to regulate the yeast. Use small loaf pans (8 1/2" x 4 1/2") for high rounded loaves. Baked in larger pans, the shape and texture will be disappointing. If you only have large pans, make a bigger batch using 7 or 8 cups of flour. Do not use glass pans: temperatures will need to be adjusted; you will get burnt crusts and underdone insides and, if the bread sticks (and it will) you will have a miserable time trying to get it out of the unyielding pan. Much of the flavor we experience comes from the crust, especially in small loaves and rolls. Sesame seeds on the outside will give more sesame flavor than seeds in the dough. A buttery crust makes a luxurious impression. Look at the Nutrition Facts label before buying wheat flour. Gluten is protein: look for the highest protein flour. Low gluten flour can be boosted with Vital Wheat Gluten found in health stores. Use instant yeast (NOT "Rapid Rise") for economy and ease in use. Buy it at Smart and Final or similar stores in one pound vacuum packs for about $2.25. Store in glass jars, tightly sealed, in the refrigerator or freezer (use directly from the freezer, without thawing.) It will last more than one year. Mix with flour, rather than dissolving in liquid first. Add warmer water (110 - 120F) to your dough. Whichever kind of yeast you use NEVER mix it directly with fats or fatty liquids such as milk or eggs. Yeast grows better when at least half the flour is added before any oils or salt. Rosemary Grimm From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cardamom Scones Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Whole Wheat Pastry Four 1/2 C Brown Sugar 3 3/4 Tsp Baking Powder 2 1/4 Tsp Ground Cardamom 3/4 Tsp Baking Soda 1/4 Tsp Salt 3/4 C Chilled Butter Cut In 1/2" Pieces 3 Lg Eggs 1/2 C Buttermilk 1 1/2 Tbsp Melted Butter Sugar Place dry ingredients in food processor, fitted with metal blade. Pulse to mix ingredients. Distribute butter pieces on top of flour mixture. Pulse until crumbly. Don't overdo it or butter will melt. Empty food processor into a mixing bowl. Beat eggs in a measuring cup and add enough buttermilk to make 9 ounces. Stir buttermilk and eggs into flour mixture. Knead lightly and briefly. Shape dough into 3 balls. Flatten each one and cut into wedges. Brush tops with melted butter; sprinkle with sugar. Bake on a buttered cookie sheet at 425F about 15 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : A wonderful bread baker who has been on my BBD list for a long time has graciously allowed me to take her recipes from her web site and post them to my lists. She is dieing and will be missed by many but her wonderful recipes will continue to be enjoyed by us. * Exported from MasterCook * Cheese And Chile Filled Bread Recipe By :Cooking Light Website Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour -- divided 1 teaspoon sugar 1 teaspoon salt 1 package dry yeast 1 cup very warm water -- (120-130 deg) 1 tablespoon extra-virgin olive oil Vegetable cooking spray 1/4 cup minced fresh parsley 1/4 cup sharp Cheddar cheese -- shredded 1/4 cup fresh Parmesan cheese -- grated 3 tablespoons minced jalapeno pepper 3 tablespoons minced green onions 1 tablespoon extra-virgin olive oil 1/8 teaspoon pepper 4 cloves garlic -- minced 2 teaspoons water 1 egg white 1 Combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir well. Add 1 cup very warm water and 1 tablespoon oil; stir until well blended. Add 1-1/2 cups flour; stir until a soft dough forms. 2 Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or until doubled in bulk. 3 Punch dough down, and roll into a 15- x 10-inch rectangle on a lightly floured surface. Combine parsley and next 7 ingredients in a bowl; stir well. Spread parsley mixture evenly over dough, leaving a 1/2-inch margin around edges. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch ends and seam to seal. Place roll, seam side down, on a large baking sheet coated with cooking spray. Using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches apart across top of loaf. 4 Cover and let rise in a warm place (85 deg), free from drafts, about 35 minutes or until doubled in bulk. Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375 deg for 30 minutes or until loaf is golden and sounds hollow when tapped. Cool on a wire rack. Yield: 1 loaf, 16 servings (serving size: 2 [1/2-inch] slices). Nutritional Information: CALORIES 122 (24% from fat) / PROTEIN 4.4g / FAT 3.2g (SAT 1g, MONO 1.6g, POLY 0.4g) / CARB 18.5g / FIBER 0.3g / CHOL 3mg / IRON 1.3mg / SODIUM 191mg / CALCIUM 43mg >From Cooking Light, Jan/Feb 1994, page 76. From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Stollen #2 Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz Currants 1 Lb Golden Raisins 1 Lb Chopped Dried Apricots Grated Zest Of 1 Lemon Grated Zest Of 1 Orange 1/2 C Orange Juice 1/2 C Dark Rum 10 Oz Slivered Almonds -- Blanched 10 C White Flour -- Unbleached 1 C Whole Wheat Pastry Flour 1/2 C Wheat Germ 3/4 C Sugar 3 Tbsp Instant Yeast 1 Tsp Grated Nutmeg 1 Tsp Salt 2 1/2 C Very Warm Water 1 C Melted Butter 6 Eggs In a large bowl, mix the dried fruit, zest, juice and rum. Let soak. In a very large bowl, mix the flours, wheat germ, sugar, nutmeg, yeast, salt. Add the very warm milk, melted butter, eggs. Beat and knead until fairly smooth. Knead in the fruit and nuts. Knead until smooth and elastic. Let rise once in the bowl, covered, until doubled. Punch down and divide into two. Let rest 10 minutes. Roll each portion out into an oval about 12 inches long. Brush with melted butter. Fold one long edge over past the middle. Place on a cookie sheet lined with parchment paper. Cover and let rise again until double. Brush with melted butter and bake at 350F about 40 minutes. Cool on a rack. Dust generously with powdered sugar. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Commercial Rye Bread Recipe By :PERRY Restaurant Group Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 oz Yeast 1 qt Warm water -- 105-110 F. 2 cups Honey 27 lbs High Gluten Flour 17 lb Rye Flakes 8 1/2 oz Salt 2 lbs Margerine 1 1/4 qts Molasses -- Black Strap 1 1/4 qts Molasses -- Regular Crosby 2 gal Water 1. Heat a 4 qt steel bowlwith hot(140 F. plus) tap water. Pour off water and mix the following ingredients:First amount of water(105-110 F.), honey and yeast. Use a wire whip to incorporate thoroughly. Set aside and allow yeast to activate 2. Warm Hobart mixing bowl with hot tap water 140F.plus temperature. 3. Warm the molasses. 4. Warm the flour and rye by placing it in a bowl next to the oven. 5. While the yeast is activating, weigh and place into the mixing bowl in the following order: rye flakes, flour, salt and margerine. 6, Measure 2 gallons of hot tap water(140 F.) Add 1 gallon to flour mixture. Mix for 2 minutes then add the yeast/water mixture to Hobart bowl. Mix at first speed. 7. Add molasses and second gallon of water. Use second gallon of hot water to rinse out molasses container. 8. Mix on speed #1 for 5 minutes 9. Turn Hobart mixing speed up to #2 and mix for 8 minutes. To check if dough is properly mixed watch as the hook passes through and works the dough. The dough should move completely off the sides of the bowl and be balled around the hook. The dough will have a tacky appearance and all dry ingredients will be in corporated with none on the sides or bottom of the bowl. 10. Lower the bowl, remove the dough hook and cover bowl with a plastic bag. Allow dough to rise and double in size (about 30-40 minutes) Forming Loaves 1. When the dough has risen and doubled in size, remove onto a table which has been sprayed with Vegaline. 2. Cut dough into 8 lb. chunks. Form loaves in football like shapes measuring about 15 " long x 12" wide x 6" high. Form loaves by folding dough under and inward. Place formed dough on a parchment paper lined sheet tray-2 per tray. Proofing 1. Place trays in warm place in kitchen or proof box to rise. Proof box setting should be on 120 F. dry heat. Proof until dough has risen to 1 and 1/2 times its size.(about 20-30 minutes). Test risen dough by lightly pressing your index finger into the side of the loaf. If indentaytion stays in bread, the loaf has risen to its potential. Baking 1. Remove bread from proofing box and place in convection oven. Bake at 315 F. for 1 hour and 15 minutes. 2. Remove bread from oven and place on tray rack to cool. Allow to cool for 2 hours before placing on display racks. This was an excellent bread with a great rise, a good crust and a good texture to the bread itself. I would appreciate it if some one is familiar enough with bread recipies to be able to reduce this one to two or three loaves. Incidentally, I do not use a bread machine. From Jesse J Wasserman - - - - - - - - - - - - - - - - - - - NOTES : I obtained the following commercial bread recipe from the PERRY Restaurant Group while dining inone of their restaurants in Manchester, Vermont. The bread was one of the best I have ever eaten and when I saw a waiter cutting up one of the breads I knew I had to have the recipe.Unfortunately the recipe makes 9X.8 lb. loaves of bread. The recipe call for the following. * Exported from MasterCook * Cornbread #16 Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sd Starter -- Activated 1/2 C Milk -- Or Buttermilk 1 1/2 C Cornmeal 1 Egg -- Lightly Beaten 2 Tbsp Oil 1/2 Tsp Salt 3 Tbsp Sugar 1/2 Tsp Baking Soda Most cornbread is wonderful hot but gets dry and scratchy when cold. This cornbread can be eaten cold as well as hot. Stir together the starter, milk, cornmeal and flour and let it sit, covered, in a cool place overnight. Heat an oiled iron skillet or a cake pan in the oven at 400F. When the oven and pan are really hot, stir the egg, oil, salt, sugar, baking powder and soda into the batter. Pour the batter into the hot pan and pop it into the oven to bake until done, about 25-30 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I suspect that the Sd starter means standard starter. * Exported from MasterCook * Country Harvest Recipe By :Dan Erwin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water -- warm 4 cups whole wheat flour -- preferably stone ground 1/2 cup soy flour 1/2 cup wheat germ 1/4 cup molasses 1 Tablespoon salt 1/3 cup vanilla or plain yogurt 1 1/2 Tablespoons instant yeast -- or 2 T active dry yeast 2 Tablespoons shortening -- or margarine or butter 4 cups bread flour -- as needed In mixer bowl, add water, whole wheat flour, wheat germ, soy flour, molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread flour. Mix on speed 2 until ingredients are incorporated. Continue kneading and add bread flour in small quantities until dough clears bowl. Allow mixer to knead for a minute or 2. Remove dough from bowl , form a ball, and place in a greased bowl, turning both to grease all sides. Allow to rise till doubled Deflate gently and remove dough from bowl Divide dough into 4 pieces Form each unit of dough into a ball and allow to rest for 5 minutes before proceding to form loaves. With each unit, flatten ball, then jelly-roll. Seal seam and press ends to form an oval. Place dough on a greased cookie sheet or on parchment paper with corn meal. Place seam side down. Place 3 inches apart. Allow to rise till doubled. Hothing is needed for a glaze, but egg wash will give it a desirable appearance. Bake in a preheated oven (375 F) for 30 minutes. Remove from oven and place on a wire rack to cool completly before wrapping in plastic wrap and freezing. This freezes quite well and retains a very good wheatty flavor after a room temperature defrost Description: "yeast bread" Copyright: "none" Yield: "4 freeform loaves" From Dan Erwin - - - - - - - - - - - - - - - - - - - NOTES : Yogurt serves several funcions in this bread. It tenderizes the dough while reducing the fat needed, holds moisture and extends the shelflife of bread. If using a Kitchen Aid mixer this recipe will require a Heavy Duty (325 w) model or stronger. Weight and form of each loaf can be completely individual. I personally chose Free-form, but loaf pans could work properly. By weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz. * Exported from MasterCook * Dinner Rolls #5 Recipe By :Jenny Hensley Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Rolls Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sourdough starter 1/2 cup water 3 cups bread flour 3 1/2 Tbsp sugar 1 tsp salt 2 tsp active dry yeast 3 Tbsp butter or margarine Place all ingredients in bread pan in the order recommended by the manufacturer. Process on dough setting. When complete, pinch off dough into 16 portions (or shape as desired) and place in greased baking pan. Let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 350 oven for 20 minutes or until golden brown. Note: if you do not have sourdough starter use 3/4 cup + 3 Tbsp water. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #15 Recipe By :NEW COMPLETE BOOK OF BREADS, Bernard Clayton Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all purpose flour -- approximately 2 cups whole-wheat flour 1 cup rye flour 1 cup cornmeal 2 cups cracked wheat -- (bulgur) 1/2 cup nonfat dry milk 1 tablespoon salt -- (or less) 1 package dry yeast -- dissolved in 1/2 cup warm water -- (finger comfortable) 1 can College Inn Brand Chicken stock -- (14-1/2 oz.). -- water to make 2 cups -- warm to a comfortable temperature 1 egg beaten -- mixed with 1 tablespoon milk (Makes about 200 biscuits) In a large bowl, combine the dry ingredients. Add the dissolved yeast and the chicken stock and egg mixture. Beef stock could be used in place of chicken. Mix together and knead into a stiff dough. As in pie dough, if particles won't come together, add more chicken stock or water to make a firm but pliable dough. Divide dough and roll into sheets 1/4 inch thick. Cut into shapes with a cookie cutter or just into squares. Place on a baking sheet. Since there is no need to let them rise beforehand, put the biscuits directly into a 300 deg.oven for 45 minutes, turn off the heat and leave them overnight. In the morning they are bone-hard, guaranteed to clean a dog's teeth in hours. Recipe from Clayton's New Complete Book of Breads Submitted by: Regina Rectanus - - - - - - - - - - - - - - - - - - - NOTES : I came across this recipe in Bernard Clayton's NEW COMPLETE BOOK OF BREADS, simply titled "Dog Biscuits". His comments re: nutritional value, etc.are on pages 716-17. The recipe can be customized to your dogs needs and your creativity. They are even good tasting people food. But watch out for your crowns and fillings. For doggie choppers they are great, but caution is advised when you sample. King Arthur Flour makes a good sturdy bone shaped cookie cutter (I emphasize "sturdy" because the dough contains a lot of rough grains and isn't easy to cut with ordinary cookie cutters, i. e. plastic, etc.). For friends with canine pets, I make small gift bags at Christmas with the bone or doggie shaped cutters. For good eating anytime, scored in squares before baking is just fine. Dogs love 'em any way, shape or form. * Exported from MasterCook * Egg Bread #5 Recipe By :Regal ABM Cookbook. Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf 1 1/4 cups Milk 1 Egg -- ( slightly beaten) 1 1/2 TBSP Butter 4 cups Bread Flour 3 TBSP white Sugar 1 1/2 teaspoons Salt 2 teaspoons Active Dry Yeast Put in bread maker in order listed. Select "Sweet" setting...then start. ***For Speed Setting you may substitute fast-rising yeast, 1-3/4 teaspoons for large. SXSP63B@prodigy.com ( PAMELA J REILING) - - - - - - - - - - - - - - - - - - - NOTES : This is a Wonderful tasting bread. * Exported from MasterCook * Extra Sour Sourdough Bread Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Extra Sour Sourdough Bread > From a message posted by Barb Beck at news:rec.food.sourdough Most bread baked from sourdough starters is intended NOT to be very sour. If you read old cookbooks you find that people went to great length to avoid sour bread. It was some crazies in the SF Bay area that started producing not only a fine Mild sourdough loaf but also the extra sour stuff. The trick to making the extra sour stuff seems to be to leave the starter at room temperature or warmer for an extended time. I feed mine each day. It takes a stable starter to do this. The Goldrush starter is too unstable, Carl Griffiths and the SDI starters work well. It takes weeks for the full flavor to develop. By leaving it out the beasties get the upper hand, making the culture quite sour. This also tends to suppress the yeast and if you are not careful the bread does not rise well. I find that giving the starter an extra feeding the day before use usually gets the yeast back into shape. The other method which I now use is the 2 starter method where I use 1 1/2 cups of the extra sour starter to make a sponge the evening before baking and 1/2 cup of a refrigerated starter which was brought out and fed the day before. (For 2 loaves of bread I use 1 1/2 cup of sour culture 2 cups of bottled water and 2 cups of flour for the sponge. The next day I add the 1/2 cup of the starter activated from the refrigerator, 1 tablespoon of salt and enough flour to make the dough. I form into loaves immediately, let rise at about 88 degrees F and bake.) Note: the pot of sour starter usually has between 2 and 12 cups of starter in it. Each starter has its own unique flavor which is intensified by letting it sour. It has been interesting playing with my collection of yeasties and beasties to see how their flavor develops with time. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flatbread/focaccia Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. bread flour 1 c. Italian flour -- (available from King Arthur Baking Co.) 1/4 t. cayenne pepper 1/4 t. ground ginger 1 1/2 t. salt 1 T. sugar 1 T. yeast --- 3 T. olive oil 1 c. warm water -- (110-115 degrees Fahrenheit) --- 2 t. corn meal -- (2 to 3) --- 6 Tbsp. olive oil -- (approximately) (ideal for Cuisinart) Yield: 2 flatbreads Desired toppings and/or additions (see below) Place baking stone in oven. Preheat oven to 450F for at least 30 minutes prior to baking. Insert metal blade in work bowl of food processor. Add flours, cayenne pepper, ground ginger, salt, and sugar. Pulse to blend. Add yeast and any other ingredient additions (flavors, spices, herbs, etc.). Pulse 5 or 6 times to blend well. Add olive oil and warm water; process about 45-60 seconds, or until dough forms a ball in the work bowl. Prepare pizza peel or baking sheet by sprinkling lightly with corn meal. Remove dough to flat, floured board. Divide into two equal-sized pieces. Using tips of fingers, gently pat down dough to about 1/4-1/2" thick. The shape does not matter -- I have used square, rectangular, and oval shapes. Gently place shaped piece on pizza peel or baking sheet sprinkled with corn meal. Repeat for the other piece of dough. Place pizza peel or baking sheet in a warm, draft-free location until dough pieces are puffy, about 25-30 minutes. Using end of wooden spoon, make depressions in dough. Brush lightly with olive oil. If using topping ingredients, sprinkle them on at this time. Turn oven down to 400 degrees (375 if using convection) Fahrenheit. Place dough pieces on heating baking stone in oven; bake for approximately 13-15 minutes, or until bread is golden brown. Remove to cooling racks and cool briefly before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). INGREDIENT ADDITIONS: 1) dried spinach & feta cheese (available from King Arthur Baking Co.) 2) sliced black olives, drained 3) herbs (e.g., rosemary, thyme, basil, oregano) 4) crushed red peppers 5) dried onion flakes 6) sun-dried tomatoes, chopped 7) dried bell peppers, chopped --- TOPPINGS: 1) crushed red peppers 2) herbs (e.g., rosemary, thyme, basil, oregano) 3) coarse salt From "J. Mathew" - - - - - - - - - - - - - - - - - - - NOTES : You can add just about any kind of toppings or additions you like to it to suit your tastes. * Exported from MasterCook * Harvest Apple Cinnamon Bread Recipe By :Robin Hood Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 Cups ROBIN HOOD Best For Bread Homestyle White flour 1/4 Cup granulated sugar 1 1/2 Tsp salt 1 Envelope Robin Hood/SAF Perfect Rise Gourmet Yeast -- 2.25 Tsp 1 Tsp cinnamon 1/2 Cup warm milk -- (100 - 100F / 38 - 43C) 1/2 Cup warm water -- (100 - 100F / 38 - 43c) 1/4 Cup butter -- cut in small pieces 1 egg 1 1/4 Cups ROBIN HOOD Best For Bread Homestyle White flour -- (1 1/4 to 1 3/4) Filling 1 Cup peeled and coarsly chopped apple -- (1 large apple) 2 Tsp cinnamon COMBINE first 5 dry ingredients in a large mixing bowl. In separate bowl, combine milk, water and butter. STIR until butter melts. Beat in egg. ADD liquid ingredients to dry ingredients. Beat with wooden spoon or electric mixer until smooth and elastic. Add half of remaining flour. Beat well. STIR in enough remaining flour gradually, to make a soft, non-sticky dough. KNEAD dough on lightly floured board, adding more flour as necessary to make a soft dough. Continue kneading until dough is smooth, elastic and no longer sticky (about 5 minutes). PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. LET RISE in warm place (75 - 85F / 24 - 29C) until doubled (60-75 minutes). PUNCH DOWN. Turn out onto lightly floured board. In small bowl, combine apples and cinnamon for filling. Knead apple mixture into the dough until evenly distributed. SHAPE into a loaf. Place seam side down in greased 9" x 5" x 3" (2L) loaf pan. Cover with tea towel. LET RISE in warm place until dough rises 1" (2.5 cm) above top of pan (60-75 minutes). BAKE at 375F (190C) on lower oven rack for 25-30 minutes. Cover top of loaf with foil during last 10 minutes if becoming too brown. Remove from pan immediately. Cool on wire rack. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hay Hand Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. Dry yeast 1 C. lukewarm water -- (<90 degrees) 1 T. Salt 1 T. Sugar 3 C. water 4 C flour 3 beaten eggs 1 C. shortening -- melted -- (I use butter) 1 C. sugar 6 cups flour -- approximately Combine yeast and 1C. of lukewarm water. When this is dissolved, stir in salt, 1T. sugar, 3C. water and 4 C. flour. Beat well until bubble. Cover and set aside at room temperature for several hours or overnight. After sponge has set, add the beaten eggs, oil (butter), 1C. sugar, and enough flour to make a soft dough. Turn out onto a floured board and knead. Place in a greased bowl and let rise until double in bulk. Knead down and place in refrigerator. Punch down daily. When you are ready to use, remove the portion of dough desired from the refigerator and let it stand for 1 hour at room temp. Make out into rolls and put on a greased cookie sheet. Let rise until double in bulk. Bake at 400 degrees for 15 - 20 minutes. These also make fine twice baked roll.. After you have made out the rolls, let rise until 3/4 as high as you desire (do not let them double, as they continue to rise after they go into the slow oven.) Bake at 275 for 40 minutes. This sets the dough, but does not completely bake it. Store in the refrigerator for a short time, or wrap well and freeze for longer storage. Thaw, if frozen, and bake at 425 for 8 minutes. I got this recipe from a friend. It makes great cinnamon rolls too with "typical" cinnamon roll filling! I froze my twice baked rolls separately on a cookie sheet and then put them in a zip lock bag. Then, depending on how many I have for supper... I just take out what I need! I wish I could say how long the dough lasts in the fridge, but, my family wants them for dinner every night, so, when I make them, they last about 3-4 days. From RCox45@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Soy Milk Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Ozs Soy Beans Vanilla Bean -- not needed if you intend to cook/make tofu with it 1 Tbsp Sunflower Oil 1 Dash Honey Soak the beans in plenty of water for 2 days, changing the water twice per day. Liquidize beans with 2.5 pints water. Pour mixture through a sieve lined with muslin, squeezing through as much liquid as possible. Add vanilla pod. Heat liquid to boiling point, then remove vanilla pod. Add oil and sugar or honey to taste. Liquidize again, then strain through muslin. Its a bit complicated, but personally I think it's worth it - especially when the result is a slab of undoubtedly homemade tofu! Yield: "2 Pts" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Graham 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 -------- ------------ -------------------------------- 2 envelopes active dry yeast -- (1/4-ounce) 1/2 cup warm water -- (100F to 110F) 2 teaspoons sugar 3 cups whole wheat flour 1 1/2 cups milk -- (room temperature) 1/2 cup honey 2 teaspoons salt 1/4 cup butter or margarine -- softened 2 1/2 cups bread flour -- (2 1/2 to 3) Combine yeast, 1/2 cup warm water, and suga in a 2-cup glass measuring cup; let stand 5 minutes. Beat yeast mixture, 1-1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 1-1/2 cups whole wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes. Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well- oiled bowl, turning to oil top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 oiled 9- x 5-inch loaf pans. Cover and let rise in a warm place, free from draft, 30 to 45 minutes or until doubled in bulk. Bake in preheated oven at 375F for 20 minutes, cover loosely with aluminum foil, and bake 15 more minutes or until loaf temperature measures 190F (use an instant thermometer). Remove from pans, and cool on wire racks. This recipe was submitted to Southern Living magazine by Agnes L. Stone of Ocala, Florida. It makes excellent toast. From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Pesto Oat Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour -- divided -- (1 3/4 to 2 1/2) 1 cup rolled oats -- uncooked -- (quick or old-fashioned) 1/2 cup shredded fresh Parmesan cheese 2 tablespoons granulated sugar 1 package instant yeast 1 1/4 teaspoons salt 1 teaspoon fennel seeds -- coarsely crushed * 3/4 cup water 2 tablespoons olive oil 1/4 cup refrigerated or home-made pesto sauce * (these are optional, but they taste great so add them) Lightly spray baking sheet with vegetable oil (canola) cooking spray. Combine 1-3/4 cups flour with the oats, cheese, sugar, yeast, salt, and fennel seeds in a large mixing bowl. Heat water and oil until very warm (120 to 130 degrees). Add warer-oil mixture to flour mixture. By hand, gradually stir until dry ingredients are moistened. Stir in enough of the remaining 3/4 cup of flour to make a soft dough that pulls away from the side of the bowl. Knead dough on a lightly floured surface 5 minutes, or until smooth and elastic. Lightly sprinkle surface and hands with additional flour if dough is sticky. Roll dough in to a 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge. Tightly roll up each wedge from wide end. Place rolls, seam-side down, on prepared baking sheet; gently push ends down. Cover rolls with damp cloth. Let rise in warm place for 30 minutes. If desired, after rolls have risen, lightly brush with additional olive oil and sprinkle with additional rolled oats. Bake rolls in preheated 350F oven 20 to 22 minutes, or until light golden brown. Serve warm. Yield: 12 rolls Note: Alternatively, you can cut the dough into 3-inch rounds, place a small dollop of pesto in the center, and fold them over a la calzones into half-circle shapes, crimp lightly with a fork, and proceed with the above baking instructions. From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Cheese Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 POUND LOAF 1/2 Cup sour cream 1/8 Cup water 1 egg 2 Cups all-purpose flour 1 Tsp salt 1 1/2 Tbsp sugar 1/4 Tsp baking soda 3/4 Cup grated sharp cheddar cheese -- (3 oz) 2 Tbsp seeded and chopped fresh jalapeno pepper -- (about 3 peppers) -- or canned diced jalapeno peppers 1 1/2 Tsp active dry yeast Place all ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 hr. before slicing. exported from Bread Machine Magic From "Renee Harrington" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Latvian Cranberry Bread Recipe By :Tania Giles Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups All-Purpose Flour -- Sifted 3/4 Cup Sugar 3 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 Egg 2 Tablespoons Grated Orange Rind 1/2 Cup Orange Juice 3 Tablespoons Melted Butter 2 Tablespoons Hot Water 1 1/2 Cups Cranberries -- Halved 3/4 Cup Chopped Nuts Sift flour, sugar, baking powder, baking soda and salt into a large bowl. Beat egg lightly in a small bowl, stir in orange rind and juice, butter and hot water. Add to dry ingredients; mix thoroughly. Fold in cranberries and nuts. Turn batter into a well-greased 9x5x3-inch loaf pan. Bake at 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Remove from pan; cool on wire rack. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Rye Bread #4 (Sourdough) Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Sourdough Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 C Starter (Frothing, A Medium Batter Consistency) 2 C Water 3 C Bread Flour 2/3 C Rye Flakes (Rolled Rye Kernels) 2 Tbsp Fennel Seed 1 Tbsp Caraway Seed Dough: 1 C Strong Bigelow Orange & Spice Tea -- Or (Other Rose Hip Tea) , Cooled 3 C Unbleached Flour 2 Tbsp Brown Sugar 3 Tbsp Oil 2 Tsp Kosher Salt Zest Of 1/2 Orange 3 C Rye Flakes -- Optional This is good all by itself or with split pea or other soups. The rye flakes are optional. They add chewiness and rye flavor. If you use them, toast them lightly first, either on a baking sheet in the oven or in a cast iron skillet over medium heat. As long as you are toasting the rye flakes, you might as well toast the seeds with them. Watch the flakes closely; they burn easily. Mix the sponge ingredients and let sit in a large bowl until very frothy and doubled in bulk. To the sponge, mix in the tea, then the bread flour, sugar, oil and salt. Beat this vigorously by hand or in a mixer until elastic. Remember rye flour has no gluten, so the white flour's gluten must be sufficiently developed to carry the entire loaf. Then stir and knead in the rye flour. Use just enough more white flour to keep from sticking to the kneading surface. Let the rounded dough rest, covered, for ten minutes before the final shaping. Divide into halves; shape and place in two oiled small loaf pans. Let rise until the dough is risen above the top of the pans (if in doubt, under-rising is better than over-rising.) Bake at 400 degrees for about 50 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Massa Sovada (Sweet Bread) Recipe By :www.brazil-brasil.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 cup granulated sugar 1 tablespoon granulated sugar 1/4 cup lukewarm water 5 cups all-purpose flour up to 6 cups flour 1 teaspoon salt 1 cup milk, lukewarm 3 eggs -- beaten 1/2 teaspoon nutmeg -- grated 1 stick butter, softened -- cut in pieces 1 egg -- beaten Method: Preheat oven to 350F. In a small bowl, combine yeast, 1 tablespoon sugar, and lukewarm water. Gently stir contents. Cover with a towel and let stand for 10 minutes. Yeast mixture should bubble. In a mixing bowl, combine flour, nutmeg, and salt. Stir together. Make a well in the center of the flour. Pour in yeast mixture, beaten eggs, softened butter, and milk. Work together into a dough. You may want to use your hands to work the dough together. On a lightly floured surface, knead dough for 10 minutes. Place dough back into mixing bowl, cover with a towel, and allow to rise in a warm place 1 1/2 hours, or until the dough has doubled in size. Remove dough from bowl, punch dough down, and knead for another ten minutes. Split the dough in half and shape into two round loaves. Place loaves on a baking sheet. Brush the remaining beaten egg over the tops of the loaves. Bake at 350° F for 55-60 minutes, or until loaves are golden brown. Remove loaves from oven and allow to cool for at least 15 minutes. Slice and serve. Makes 2 9" round loaves Sweet Bread Inherited from the Portuguese, in the interior of Brazil massa sovada comes scented with the air of nutmeg. Perfect for breakfast, as a simple dessert, or with an afternoon tea. Recipe from http://www.brazil-brasil.com/p35nov95.htm Posted to EthnicRegMC and Bread Bakers 7/99 by J Pellegrino From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Milk And Honey Bread Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Unbleached White Flour 2 C Dry Milk 1 Tbsp Instant Yeast 1 Tbsp Salt 3 C Very Warm Water 1/3 C Honey 1/2 C Oil 5 C Whole Wheat Flour Use two large loaf pans for this recipe. In a large bowl, mix the white flour, yeast, milk and salt. Add remaining ingredients and knead until smooth and elastic. Let rise in the bowl, covered with a warm damp cloth, until doubled. Punch down, redistribute the yeast, and let rise again in the bowl until doubled. Divide into two balls; let rest 10 mins., covered. Shape into loaves; place in oiled pans. Let rise again until doubled. Slash tops of loaves lengthwise. Bake at 350F for 45 minutes or From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was my first county fair entry (1989) and first blue ribbon. From ???@??? Fri Nov 26 12:26:45 1999 * Exported from MasterCook * Molasses Oatmeal Bread #4 Recipe By :Taste of Home Recipe/Roberta Banghart Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 LARGE LOAF: 1 1/4 Oz. Pkg. active dry yeast 1 Cup Instant Oats, Dry 3 Cups bread flour 1 Teaspoon salt 1/2 Cup molasses 1 Tablespoon oil 1 1/4 Cups Warm Water -- Plus 1 Tbsp Warm Water Place ingredients in bread machin in order suggested by manufacturer. Select White Bread cycle. Bake as directed on lightest crust setting. MC formatting by bobbi744@sojourn.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Very brown loaf. A very moist, dense loaf with a sweet molassey taste. * Exported from MasterCook * Multi Grain Pancakes And Waffles Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Eggs 2 C Buttermilk 1/4 C Melted Butter -- Or Oil 1 1/2 Tsp Baking Powder 1 Tsp Baking Soda 1/2 Tsp Salt 1/2 C Chosen Additions 1/2 C Whole Wheat Flour 1 C White Flour -- Unbleached In a deep bowl (I like to use a Tupperware 2 1/2 quart pitcher/mixing bowl), whisk eggs. Add buttermilk and oil or melted butter and whisk. In a cup measure, put in a combination of : corn meal, wheat germ, rolled oats (lightly whirred in a spice grinder) barley flour, sliced and roughly chopped almonds (or ground pecans or walnuts or chopped sunflower seeds) or whatever appeals to you. Stop when you get to the 1/2 cup mark (or before, if you want.) Then fill the cup with whole wheat flour. Dump the baking powder, soda and salt onto the egg/milk mixture, don't mix it in. Dump the flour mixture on top and give a few stirs with the whisk. Then whisk in the white flour, just till moistened, leaving batter a little lumpy. If it is too thick, add a little water. Bake on a well seasoned cast iron or non stick griddle. Blueberry pancakes: After pouring the batter on the griddle, drop berries (they may be frozen) in the pancake as you want them. To make waffles: Separate the eggs and whip whites until stiff peaks form. Increase the oil or butter to 1/3 cup. Mix as for pancakes, folding egg whites in at end. Note: if you have left over waffle batter, bake more waffles and freeze them. If you have left over pancake batter, cover and refrigerate. Sometimes the buttermilk will turn the batter sort of blue overnight (if you used wheat germ in the batter the color will become sort of green rather than blue.) This is OK; it is not spoiled. When baked, the color will not be noticeable. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : A wonderful bread baker who has been on my BBD list for a long time has graciously allowed me to take her recipes from her web site and post them to my lists. She is dieing and will be missed by many but her wonderful recipes will continue to be enjoyed by us. From ???@??? Fri Nov 26 10:37:54 1999 * Exported from MasterCook * Multigrain Sd Waffles Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Miscellaneous & Tips Sourdough Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 C Starter 1 C Warm Water 1 C Whole Wheat Flour 1/2 C White Flour Final Batter: 1/3 C Malt-O-Meal 1/3 C Rolled Oats 2 Tbsp Oil -- Or Melted Butter 1 Tbsp Sugar 2 Eggs -- Beaten 1/2 C Milk Flour -- As Needed 1/2 Tsp Baking Soda These can become quite tangy. For milder flavor, keep the batter refrigerated or shorten the rise. Mix the sponge and let it sit for several hours to develop bubbles throughout. Mix the batter, omitting the soda until just before baking. Let the batter sit overnight. Stir in the soda, dissolved in water, and bake. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Here is another wonderful recipe from Rosemary. From ???@??? Fri Nov 26 11:01:54 1999 * Exported from MasterCook * Onion Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp. yeast 2 cup white flour -- (8oz) 1 cup whole wheat -- (4oz) 2 Tbs. dry milk 1 Tbs. sugar 1 Tbs. dry onion 2 Tbs. light olive oil 1/4 cup Harvest Grains mixture -- (or any combination of seeds and oatmeal) 1 cupwarm water -- plus 2 Tbs warm water -- * -- usually microwave 1 min. on high * (bottled or from the morning tea kettle - chlorine inhibits yeast) If you measure rather than weigh the flour you will probably need more water. The dough should be soft but not sticky after 5 min of kneading. 5 min before the end of the last kneed, I add 1 tsp salt. Or if you want just dump it in with the rest of the ingredients in the beginning. Set to dark crust or bake at 400 for 20 to 30 min depending on the shape. This bread smells great baking because of the milk, has a crisp crust and soft crumb. From LDavis47@aol.com - - - - - - - - - - - - - - - - - - -