* Exported from MasterCook * Orange Biscuits #2 Recipe By :Taste of Home Magazine, Dec/Jan '94, p. 28 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup orange juice 3/4 Cup sugar -- divided 1/4 Cup butter or margarine 2 Teaspoons grated orange peel 2 Cups all-purpose flour 1 Tablespoon baking powder 1/2 Teaspoon salt 1/4 Cup shortening 3/4 Cup milk melted butter or margarine 1/2 Teaspoon ground cinnamon In a saucepan, combine orange juice, 1/2 cup sugar, butter and orange peel. Cook and stir over Medium heat for 2 minutes. Divided among 12 muffin cups. Set aside. In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball. On a lightly floured surface, knead the dough for 1 minute. Poll int a 9" square, aobut 1/2" thick. Brush with melted butter. Combine the cinnamon and remaining sugar; sprinkle over butter. Roll up. Cut in 12 slices, about 3/4" thick. Place slices, cut-side down, over orange mixture in muffin cups. Bake at 450F for 12-16 minutes. Coll for 2-3 minutes; remove from pan. Submitted by Winifred Brown, Wilmette, Illinois MC formatting by bobbi744@sojourn.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 C Bread flour 1 Tsp Sugar 1 Tbsp Dry milk 1 Tsp Salt 1 Tbsp Butter 1 Tbsp Orange zest -- chopped 3/8 C Orange Juice -- (3 1/2 Fl Oz) 1/2 C Water 1 Tsp Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Currant Muffins Recipe By :Bon Appetit, 10/94 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Holidays & Gifts Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup sugar 2 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 cup butter -- (very soft or melted & cooled) 1 Tblsp lemon peel 1/4 tsp. lemon extract 2 tsp. orange peel 3/4 cup dried fruit 2 eggs 1 cup orange juice * (we usually use cherries, but apricots or currants would be nice too) To make mix: combine dry ingredients in work bowl of food processor; pulse to blend. Add butter, extract & peels; pulse in brief bursts until mixture resembles corn meal. Transfer to zipper bag & seal. Put dried fruit pieces in small zipper bag and seal. Make instructions to add orange juice & eggs. (If using dehydrated eggs, increase liquid appropriately.) To bake, combine mix with necessary liquid ingredients; fold in fruit. Divide among 12 muffin cups; bake at 400* about 25 minutes (tester comes out clean). You can apply the principles to any muffin recipie -- remember, for instance, that applesauce comes in little 1/2 cup containers which are easily packed, if you like apple (bran?) muffins. From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : A tip for Reggie: you can make your own take-along muffin mix by combining everything except wet ingredients, then adding juice/water/milk on site. If you use powdered eggs (or egg whites) you can eliminate the need to buy an odd number of eggs. Here's a recipie which my son makes a couple times a year for holiday and end-of-school gifts. We package the mix in one zipper bag, any add-ins (dried fruit, nuts) in a smaller one, and include a dozen fancy muffin cups. It's a great gift! * Exported from MasterCook * Pancakes Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Miscellaneous & Tips Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Fully Foaming Starter 1 Egg -- Beaten 1/2 C Buttermilk 2 Tbsp Oil -- Or Melted Butter 1 Tbsp Sugar 1/2 Tsp Salt Flour -- As Needed 1/2 Tsp Baking Soda I was leery of sourdough pancakes. The ones I had tasted many years ago were thick and not very light. Being very fond of buttermilk pancakes, I didn't want to try sourdough; but after my experience with sourdough ableskiver and biscuits, I skeptically turned my hand to pancakes. They were wonderful. Mix everything except the soda and let sit overnight (if kept in the refrigerator, allow time to come to room temperature in the morning.) Add the soda just before baking on a hot griddle. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Papaya Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1 Tb lemon juice 1/2 cup margarine 1/2 tsp salt 2 cups papaya -- peeled, seeded, mashed 2 cups sifted all-purpose flour 2 eggs 3 tsp baking powder Cream sugar and margarine together. Add eggs one at a time, beating well after each. Stir in papaya and lemon. Sift dry ingredients into a separate container. Add to papaya mixture and mix quickly, just until moistened. Bake in a 9 1/2" loaf pan on 350F for 1 hour and a half. A friend actually gave it to me, so I don't know from where it originated. From J&A Braun <2brauns@bellsouth.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Mix Wheat Bread Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tb Yeast 3 C Whole wheat flour 1 1/2 Ts Seasoned salt 2 Tb Powdered milk 2 Tb Oil 3 Tb Molasses 2 Tb Worcestershire sauce 1 1/8 C Water -- hot tap Pile everything into the machine in the order listed. Select the bread cycle. Remove at the end of the cooling cycle. The flavors of the seasonings are most pronounced when the bread is allowed to cool completely. Variations: HIGH-SPEED PARTY MIX WHEAT BREAD (Hitachi and Regal machines) Use 2 t active dry yeast and select the "BREAD RAPID" setting. PARTY MIX WHITE BREAD Substitute sugar for the molasses and bread flour for the whole wheat flour. If you object to the strange tint that the Worcestershire sauce will give the dough, use Lea & Perrin's White Wine Worcestershire sauce. Hitachi and Regal owners who want to use the "BREAD RAPID" cycle can use 2 t of active dry yeast. Sylvia's comments: With WW flour, this barely rose and then cratered. With all bread flour, it mushroomed. I hoped this would taste like Chex Party Mix; it just tasted like bread. Looked like WW because of the Worcestershire but still tasted white. Posted on GEnie's Food & Wine RT Dec 23, 1992 by C.SVITEK [cathy] From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes Submitted By KRISTIN SATTERLEE POUR ALL From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepper Cheese Bread Recipe By :Quaker Oat Bran Cookbook Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Quaker Enriched Corn Meal, or Aunt Jemima 2 cups all-purpose flour, (up to 2 1/2 cups) 1 cup Quaker Oat Bran hot cereal -- uncooked 2 teaspoons sugar 1/2 teaspoon pepper (up to 1 teas) 1 package quick rise yeast 1/8 teaspoon baking soda 1 cup water 1/4 cup skim milk 2 tablespoons margarine 4 ounces low fat cheddar cheese (1 cup) -- shredded Lightly spray 8 x 4 inch loaf pan with vegetable oil cooking spray or oil lightly. Sprinkle sides and bottom with corn meal. In large mixer bowl, combine 1 cup flour , oat bran, sugar, pepper, yeast and baking soda. Heat water, milk and margarine until very warm ( 120 - 103 F ) . Add to dry ingredients; beat at low speed of electric mixer until moistened. Add cheese. Increase speed to medium; continue beating 3 minutes. Stir in enough remaining flour to form a stiff dough. Turn out onto lightly floured surface. Knead 8 to 10 minutes or until dough is smooth and elastic. Roll into 15 x 7 inch rectangle. Starting at narrow end, roll up dough tightly. Pinch ends and seam to seal; place seam side down in prepared pan. Cover; let rise in warm place about 30 minutes or until doubled in size. Heat oven to 375 degrees. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool on wire rack at least 1 hour before slicing. Serve as sandwich bread or as a main meal accompaniment. Makes 16 slices. Nutrition info for each serving ( 1/16th of loaf ): Calories 120, Fat 3 g, Oat Bran 6 g, Protein 5 g, Carb 18 g, Dietary fiber 1 g, Sodium 80 mg, Chol 5 mg Percentage of calories from fat: 24 %. Diabetic Exchanges: 1 starch/brad; 1/2 fat; 1/4 lean meat Posted to Veg Recipe 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 * Potato Sour Dough Bread, My Father's Recipe By :frank volcz Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Rave Reviews Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- First Step: Prepare Sourdough 1300 G White All-Purpose Hard Flour 25 G Fresh Or Dry Yeast 1 Tsp Brown Sugar 1 1/8 L Water -- (30C=85F) Step Two - Mixing: 3200 G White All-Purpose Hard Flour -- Note 25 G Fresh Or Dry Yeast 1 Tsp Brown Sugar 1/3 L Milk -- (1 1/4 C) 120 G Salt 350 G Mashed Potatoes It's Ok To Use 1/2 Tsp Butter 1/2 L Warm Water -- (2 C) 1 Tsp Garlic Powder -- Or Caraway Seeds -- Optional 100 G Dried Dough Saved From Last Batch Ok To Make First Bread Without It 1 Egg White This authentic recipe originated from Hungary. Master Baker Wolcz, has used it for many years. It has been modified and transplanted to Canada in 1994. Making this bread will improve a great deal** with practice, and by adding the dried dough from the previous batch. Success increases when using the right kind of flour. It's also important to following each step preciously outlined in the recipe. All ingredients in this recipe are measured in the metric system for international standard. Conversion is enclosed for your reference. Flour: 1000grams=1kg=2.2 lb. 1cup flour=160grams Note: For the best results I use an enriched flour named "BIGWhite" from Rogers FOODS Ltd, Armstrong, British Columbia Canada. They sell directly or can give info where is the closest distributor is. First Step directions: Mix flour with warm water in a large 15-20 liter plastic or metal bowl. Dissolve yeast and sugar in three tablespoon of warm water in a small warm bowl for 10 minutes. Combine and work with the sponge in the large bowl until it becomes very smooth and soft textured. Cover the bowl with heavy cloth and place it to a warm place for 8-10 hours. It will smell sour and should drop. This means, the sponge will rise first to its fullest, and fall back. The best time is to start it in the evening. Don't let a dry crust to form on top. Hard crust can be softened by soaking it with a little warm milk, and scrape it off from the side of the bowl. Step two. Mixing directions: Again, dissolve the yeast and sugar in three tablespoon of warm water in small bowl for 10 minutes. Mix the mashed-potatoes with dried dough** [left over from last batch dissolved over night in a little bit of water.] Add all milk [warm] and dissolved in a mid sized bowl. Combine with the first sponge in the large bowl until it is soft and smooth and has a consistency similar to the first sponge. Then add all flour and garlic powder *or seeds* to it. Dissolve the salt into the 0.5 litter warm water [it improves the taste if you use the water saved from boiling the potatoes], and mix it with the rest of the ingredients in the large bowl. Work it over really well, till dough is firm and free from dry flour patches. You may add more warm water if it's need for easier mixing, but dough should not be wet looking. Sprinkle flour on the dough and cover bowl with damp cloth and place it back to a warm place to rise, approx. 1 hr. Uncover the bowl then punch dough down, Work dough over with a wet hand for a few minutes, then sprinkle it with flour again, cover bowl and place it back in a warm place for 1 hr longer to rise again. Step three. Portioning and kneading directions Take the dough from the large bowl, place it on the counter top sprinkled lightly with flour. Divide in to six equal pieces, [but save out 100 grams dough and store in a small bowl for the next batch]** Take one, knead it than roll it out with the rolling pin, both sides to about 1cm thick and 18cm wide. Roll up the dough, press down the ends so they closed. Place the loaf, seams down into a pre-oil coated pan. [ Approximately. 18cm long 10cm wide, 7 cm high in size.] Do the rest of the loafs, then place pans in a warm place and cover them with a damp cloth. Let them rise above the top of the pan, approx. 45 minutes. You should check if all six pan will fit on one level of your oven's rack. Otherwise cut recipe down to four loafs only. Step four. Baking directions Preheat oven to 375F. [don't turn convection on yet.] Take the egg white and beat it with four tablespoons of water in a small bowl. Uncover pans, make three 1/2 cm deep slits diagonally across the top of the dough with a very sharp knife, or poke four small hole, all the way to the bottom, lengthwise in the center. Brush it thinly with the egg white, and place pans into the preheated oven. Place on the bottom of the oven a pie pan filled with 1cm [1 cup] boiling water, or you just spray water into the oven a few times, if there is no room for a pie pan. Bake the bread for 35 minutes then remove pans and the pie pan too. Coat bread with egg white again, place them back in the oven. Alter the position of the pans in the oven. Reduce heat to 320F [300F if you to use convection oven at this stage.] Bake bread for 45-50 minutes longer until they have a very nice light brown color. Take pans out of the oven, remove bread from the pans and place loafs on a rack. Brush it again with egg white while they still hot. Check if they are baked by knocking on the bottom of the loafs. They should sound deep hollow when baked. Put breads back in oven upside down in the pan for 10 minutes longer if they not fully baked. Wait until the bread is cooled off before you slice it. Now you can enjoy a real European bread. Place loafs into plastic bags and keep them in the deep freezer for longer storage. For everyday use no refrigeration needed, stays fresh long if kept it in a tight plastic bag. From frank volcz - - - - - - - - - - - - - - - - - - - NOTES : I am making this bread in the old fashion way for years My father was a master baker in Hungary. He give me his secret, how to make this potato, sour, crusty bread, that stays fresh for many days! My family and friends just loves it. It was a little hard to find the right flour. Now it is available. --- Glad my notes about muffin mix got through...sent this before that one, but perhaps to wrong address. Would really love for Frank to know that his bread is a HUGE hit in Milwaukee. (The next time I made it -- after my husband and son ate through the remarkable yield in just a long week -- I placed most of the dough on the back corner of my butcher block while forming one of the loaves. Imagine my surprise to find it "walking" off of the edge, clearly heading hungrily for the raisins which were waiting to be turned into Christmas breads. Frank .... this is an AWESOME dough!) * Exported from MasterCook * Pretzels, Aunti Anne's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C warm water 1 1/8 Tsp active dry yeast (1 1/2 pkg) 2 Tbsp brown sugar 1 1/8 Tsp salt 1 C bread flour 3 C regular flour 2 C warm water 2 Tbsp baking soda To taste -- coarse salt 2 Tbsp butter (melted) -- (2 to 4) Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. let rise at least 1/2 hour. While dough is rising, prepare a baking doa water bath with 2 C warm water and 2 tbsp baking sode. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy! For Aunti Anne's famous Cinnamon Sugar, try melting a stickof butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pullman Loaf (Or Pain De Mie) Recipe By :Beard on Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 1/2 cups warm water -- (100 to 115 degrees F) 2 teaspoons granulated sugar 6 1/2 cups all-purpose flour 1 tablespoon coarse salt -- plus 2 teaspoons coarse salt 1 stick sweet butter -- (1/2 cup) Dissolve the yeast in 1/2 cup of the warm water with the sugar, and let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives, cut the butter into the flour and salt, being careful not to overwork it. Place the yeast mixture into a large mixing bowl and add 1/4 cup warm water. Then add the flour- and-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn out the dough on a floured board and work it hard for a good 10 minutes: slap it, beat it, punch it, and give it a thorough kneading. When finally smooth, let it rest for a few minutes, then shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover, and let rise in a warm, draft-free spot for 1-1/2 hours. Punch the dough down and let rise for 3 or 4 minutes, then knead again vigorously for 3 or 4 minutes. Shape into a ball and put back in the buttered bowl to rise again for 45 minutes to 1 hour. Punch the dough down and let rest for another 3 or 4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13-1/2 x 4 x 3-3/4-inch pan. Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using the pullman tin, or butter a piece of foil, cover (weight if you are using the foil), and place in a pre- heated 400 degree F oven. Turn the heat down immediately to 375 degrees F. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid; the bread should have risen to the top of the pan. (If using foil and weights, remove both at this point). * Continue to bake until it is a golden brown, which will take 12 to 15 minutes more. Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing. From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - NOTES : This is the white bread frequently used for sanwiches, a four-square loaf that has delicate flavor, a fine crumb, and a good flavor. It is made in a special pan with a sliding lid at the top that keeps the bread in shape as it bakes. If you do not have this type of pan, you can bake it in an ordinary pan, covered with tinfoil and lightly weighted with tiles or similar weights. However, the tins are easily available in restaurant and baking supply houses and are not expensive. This is a beautiful toasting bread and, if correctly made, it can be sliced paper thin. In addition to its excellence for sandwiches and toast, it is useful for croutons, crumbs, rolled sandwiches, little canapes, and hors d'ouevres. * Exported from MasterCook * Pumpkin Biscuits, Mini Recipe By :Vegetarian Gourmet, Issue 11, pg 9 Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Rolls Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Whole-Wheat Flour -- pastry 1 Tsp Ground Cinnamon 1/2 Tsp Ground Ginger 1/4 Tsp Ground Nutmeg 1/2 Tsp Salt 2 Tsp Baking Powder 1/2 C Pumpkin Puree 1/4 C Lowfat Tofu -- firm silken 2 Tbsp Honey -- or maple syrup 4 Tbsp Soy Sauce, Low Sodium -- or lowfat milk Preheat oven to 425 deg F. Mix first 6 ingredients together & set aside. Blend pumpkin, tofu & honey in a food processor or blender until smooth & add to dry ingredients. Stir in milk, 1 T at a time until dough forms a ball. Roll dough out to 3/4" thickness. Cut with a biscuit cutter or knife. Place on baking sheets and bake until golden, about 10 min. Serve immediately. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Roll, Chowning's Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lbs Bread Flour 1 Tbsp Salt 2 Tbsps Instant Yeast 2 cups Warm Water 2 Tbsps Oil 2 Egg Whites Mix the flour, salt and yeast. Add water, oil and the egg whites. Mix to a well-developed dough. Let rest for 1 1/2 hours. Punch down and let rest for one more hour. Form dough into 3 to 4 oz rolls. Let rest until doubled in size. Bake in a preheated 400-425 degree oven for 20-25 minutes. Makes 22-24 rolls. Source: "Chowning's Tavern in Colonial Williamsburg" Yield: "22 Rolls" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : I am so excited!!!! In the mail from last week I had an envelope from Gourmet. I figured it was another one of those "Your subscription will be expiring in 5 months, you should resubscribe now..." things. I opened it and it's a recipe I had requested from a resaurant. I live near Colonial Williamsburg, and we had visited there before I got married and the first place we ate was Chowning's Tavern. I fell in love with their rolls, and bought some to take home. I asked there for the recipe with no luck. I've been checking every Williamsburg cookbook and even tried to call their commissary with no luck. I wrote to Gourmet about a year ago asking to see if they could get it. They did and sent it to me!!! I was screaming so loud that hubby thought I had seen a spider! Does anyone have the substitution for the instant yeast with active dry? I thought I had one, but I can't find it. Without further ado here it is: * Exported from MasterCook * Rye Bread With Raisins And Seeds Recipe By :LDavis47@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp yeast 2 Tbs dry milk 2 C all purpose flour 1/2 C rye -- (or pumpernickel) 1/4 Cup whole wheat 2 Tbs gluten 1 Tb caraway seeds 1 Tb sugar 2 Tbs light olive oil 1 Tsp salt 1 Tsp vanilla extract 1 Cup warm water -- plus 1 Tb warm water ----- last 5 minutes of kneading: 1/4 Cup seed mixture -- (I use Harvest mixture from King Arthur) 1/2 Cup raisons LDavis47@aol.com This is a recipe I developed while trying to mimic a bread I ate at an excellent French restaurant in my area (central NJ). For want of a better name I call it KSB (kitchen sink bread, since everything but goes in it). It has a rye flavor sweetened by the raisons and a soft crumb contrasted by the crunchy seeds. It can be made in a bread machine or by hand. I love this bread which tastes so good, you don't have to put anything on it. The water will work if the measurements are exact,e.g. 1 c flour = 4 oz, other wise you usually have to add more water. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Malt Bread Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Semolina Flour 2 C Malt-O-Meal(r) -- Uncooked 1/4 C Brown Sugar 1 Tbsp Malt Extract Dry Or Syrup 1 Tbsp Instant Yeast 2 1/2 C Warm Water 1 Egg 1 Tbsp Salt 1/4 C Vegetable Oil 2 1/2 C King Arthur Bread Machine Flour -- Or Unbleached All-Purpose Flour -- Plus 2 Tsp Gluten Powder Semolina is not just for pasta. This new bread is a warm golden color and has a good wheat flavor. The crust crisps perfectly without doing a thing to it. The crumb is even and moist, soft but not fluffy. It makes excellent toast. Mix together the semolina, Malt-o-Meal, sugar, malt, yeast and water. Add egg, oil and salt. Mix until smooth. Then mix in one cup of the flour and beat until smooth and elastic. Knead in the last flour by hand or use the dough hook of a heavy duty mixer. Knead well, about 15 minutes by hand. Form the dough into a ball and let it rise in the bowl, covered, for about 1 1/2 hours. It will more than double. Test by pressing two fingers into the dough. Deflate and let rise again in the bowl. This will make two large pan loaves or four 12" long free formed loaves. Divide dough accordingly. Let rest and shape. Let rise in pans or on peel for about 30 minutes, until properly soft. Make several diagonal slashes across the tops with a razor blade held almost horizontal. Place immediately in a steamy 425F oven. After 15 minutes, rearrange loaves in the oven and reduce temperature to 375F. Bake an additional 15 minutes for the small loaves or 30 minutes for the large pan loaves. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven Grain Sandwich Bread Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 C Starter (Fully Bubbling And Frothy) 1 C Warm Water 1 C White Bread Flour 1/2 C Whole Wheat Flour 1/2 C Seven Grain Cereal Dough: 2 Tbsp Oil 2 Tbsp Honey 2 1/2 Tsp Kosher Salt 1 C White Bread Flour 1 C Whole Wheat Flour Mix the sponge and let sit in the bowl until bubbly and about doubled. This may take several hours or overnight. Add the dough ingredients and mix until it becomes difficult to continue. Dump out onto your kneading surface and knead in the last flour plus additional flour to keep from sticking. When dough is smooth and elastic, shape and place in a large buttered loaf pan. Cover with buttered plastic wrap and let rise until very light and risen above top of pan. Slash vertically (split-top style) and place in cold oven. Turn oven to 400 degrees and bake until done (about 50 minutes.) I only recently realized that most pan breads can be started in a cold oven. This is especially nice in summer and conserves energy anytime of year. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sfincione (Sicilian Focaccia) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge 2 1/2 teaspoons instant yeast 3/4 cup warm water 3/4 cup unbleached all-purpose flour Dough 3/4 cup milk -- room temperature 2 tablespoons extra-virgin olive oil Sponge 1 tablespoon unbleached all-purpose flour -- plus 3 cups unbleached all-purpose flour 1 1/2 teaspoons sea salt To make the sponge: Mix the instant yeast with the flour and stir in the water using a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes. To make the dough: Beat the olive oil and the milk into the sponge with a wooden spoon. Mix the flour and the salt, and add to the sponge mixture, stirring with a wooden spoon. Knead by hand on a lightly floured surface for 8 to 10 minutes until the dough is velvety and sticky. First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes. Preheat the oven with a baking stone inside. Second rise: Generously oil (olive, of course) an 11- x 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes. Note: At this point, you may top it with the toppings of your choice or bake it as is after dimpling it with your fingertips, drizzling a little oil over it, and sprinkling coarse salt. Baking: Set the baking pan directly on the baking stone and bake until crispy and crunchy, about 22 to 30 minutes. The oven should be preheated to 425F with the baking stone inside. This recipe comes from Carol Field's magnificent book, "In Nonna's Kitchen." Mangia! From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - NOTES : A BBB (bread baking buddy) of mine, who, I think, lives in an igloo somewhere on the frozen tundra of Canada, has asked me for a good focaccia recipe. Instead of replying directly to her, I thought it good enough to share with all of you. So, this is for you Glory, and anyone else that wants a really good focaccia: * Exported from MasterCook * Soft Pretzels #3 Recipe By :Lora Brody Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Dough: 1 Tbsp Active Dry Yeast 3 C All-Purpose Flour -- Unbleached 1 Tbsp Lora Brody's Bread Dough Enhancer 3 Tbsp Lora Brody's Bread Dough Relaxer 1 1/2 Tsp Salt 1 Tbsp Sugar 3 Tbsp Vegetable Oil 1 C Water -- Note 1 Yield: 12 large pretzels or 18 smaller pretzels Note 1: 1 1/3 cups water to make a soft, supple dough after the first few minutes of the first knead cycle Bread machine method: Place all the ingredients in the bread machine and program for dough, basic dough or manual. Check the dough during the first few minutes of the first knead cycle to correct for flour/water as necessary to make a soft, supple ball. At the end of the final cycle remove the dough to a lightly floured work space. Stand mixer method: use the dough hook. Mix the dry ingredients together on low for 2 minutes. Add enough water to make a supple ball after the first few minutes of kneading on medium speed. Continue kneading on medium speed for 5-7 minutes until the dough is elastic. Cover and allow to rise until double in bulk. Food processor method: use the plastic blade. Add the dry ingredients to the work bowl. With the machine on add the water through the feed tube until a ball forms. Process for 40 seconds. Rest for 5 minutes, then process for 60 seconds. Cover and allow the dough to rise until double in bulk. Punch down the dough, form it into a ball and cover with a clean towel and allow it to rest for 10 minutes. Oil two heavy duty baking sheets. Divide the dough into 12 or 18 equal pieces and shape each one into a rope 12 or 9 inches long. You may have to allow the ropes to relax for several minutes during this process before they will stretch completely. Form each rope into a loose pretzel-shaped knot. Place the pretzels on the prepared baking sheet, cover with a clean towel and allow to rise in a warm place for 30 minutes, or until almost doubled in bulk. To complete: 1 egg white mixed with 1 tablespoon water coarse or Kosher salt Brush the tops of the pretzels with the egg white. Bake for 20 minutes or until deep golden brown. Cool 15 minutes before eating. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Wrap Bread, Wendy's Recipe By :The Baking Sheet-King Arthur Flour Serving Size : 16 Preparation Time :0:20 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup honey -- or light corn syrup 1/4 cup butter -- or shortening 1 teaspoon salt 1 teaspoon sugar -- up to 2 tablespoons 1/4 cup water 2 teaspoons instant yeast 4 cups all-purpose flour -- unbleached 1 large egg Bread Machine Method: Scald the milk, and let it cool to lukewarm. Place all of the ingredients, including the lukewarm milk, into the pan of your bread machine in the order directed by the manufacturer's instructions. Program the machine for manual or dough, and press start. Allow the machine to complete its cycle. If the dough isn't doubled by the end of the cycle, allow it to remain in the machine for 30 minutes more, or until it's doubled. Shaping: Turn the dough out onto a lightly greased surface and knead briefly, then divide it into 16 equal pieces. Roll each piece into a ball, and let the balls rest, covered, for 15 minutes. Roll each ball into an 8-10 inch round; the dough will be very thin. Heat a griddle or heavy non-stick pan over medium heat. Lightly brush the pan with oil. Dry-fry each bread for 1 1/2-2 minutes per side; the breads should remain mostly white on the first side, and have small brown patches on the second side. Transfer each round to a rack to cool, then wrap tightly to store. From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : These breads may also be baked in a hot (475F) oven; place them on a baking sheet, or directly on a baking stone. Kate asked for a bread similar to the Gordita by Taco Bell. I too love that bread but the closest recipe I could ever find was this one from Wendy's. I think the recipe came from this list a while ago. From ???@??? Fri Nov 26 13:54:00 1999 * Exported from MasterCook * Sourdough Belgian Waffles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 3 eggs -- separated 1 cup sourdough starter 3/4 cup milk 6 tablespoons butter -- melted Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, starter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form and then fold into batter. Spoon into preheated Belgian waffle iron, either well buttered or teflon (I oil my teflon!) Bake about 5 minutes or until beautifully golden brown! Let me know if you try these. I guarantee you'll never make another waffle recipe again! There are NO calories in these...it's all the good stuff you put on top!!! From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Dinner Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups healthy active sourdough starter 1 1/2 Cups bread flour 2 Tablespoons butter 1/4 Cup milk 1 Whole egg 1 Teaspoon salt 1 Tablespoon sugar 1 3/4 Cups bread flour Knead the first two ingredients for 5 minutes, then allow it to sit in the pan for 8 hours and then add the rest of the ingredients. Select the dough cycle and press start. When the dough is done remove from the pan and form into a ball. With a roller flatten dough into a large oval about 1/2 in thick. Use a sharp round cutter to form as many 3-inch rounds as the dough will produce. With a table knife, lightly crease each round across the middle and fold the two halves together, securing them with a light pinch. Place them on a greased baking sheet and allow to rise for 1/2 to 1 hour or until doubled. Bake at 400 degrees for 20 to 25 minutes or until brown. Cool on a wire rack. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough French Bread #2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water 3/4 Cup healthy active sourdough starter 1 1/2 Tablespoons sugar 3/4 Teaspoon salt 3 Cups bread flour 1 1/2 Teaspoons active dry yeast Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the French or Basic/White cycle and press start. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - NOTES : You may need to add 1 Tbsp. Water or Flour at a time if and as needed to obtain a smooth ball of dough. * Exported from MasterCook * Sourdough Waffles Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Miscellaneous & Tips Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Waffles made with sourdough are light and crisp whether baked as Belgian or traditional waffles. They're perfect for topping with fruit and are especially nice because they require far less fat, only a couple tablespoons of oil or melted butter in a large recipe. They smell great, like bread. There's hardly need for a recipe; almost anything works. You can make them without milk; you can beat the egg whites separately or just throw in the whole eggs; they will still be light. Use whole wheat or multigrain or white flour. The batter can sit for quite a while or be used right away, just be sure to add the soda just before baking. Basically, you add milk and eggs and a little oil or melted butter to your basic sourdough sponge (this may be leftover from a bread recipe.) I'd use 1 egg and 1 Tbsp oil for one cup of sponge; double that for two cups of sponge. Then add enough flour to make the waffle batter consistency. Let it sit to bubble some more. Just before using the batter, add the soda, 1/2 to 1 tsp, depending on whether the amount batter and whether it contains buttermilk. The soda mixes in more readily if you first dissolve it in a small amount of water. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberries Romanoff Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C All-Purpose Flour 1/2 Tsp Baking Powder 1/4 Tsp Baking Soda 1/2 Tsp Salt 1/2 C Unsalted Butter -- Softened 3/4 C Granulated Sugar 2 Lg Eggs 1/2 C Sour Cream 1 Tsp Pure Vanilla Extract 1 Tsp Freshly Grated Orange Zest 1 C Coarsely Chopped Fresh Strawberries Patterned after the classic dessert of the same name, this orange-scented strawberry-studded bread is the perfect foil for the following Strawberry Devonshire Cream. Measure the flour by stirring it, loosely spooning it into the measuring cup, then leveling off with a the back side of a knife. Because cold ingredients slow the leavening action, it's ideal to have the eggs and sour cream at room temperature. "Zest" is the outer colored portion of any citrus peel-the whitish pith below it is bitter. Overmixing creates a tough, coarse-textured quick bread so TLC is in order. Grease an 8- x 4-inch loaf pan. Preheat oven to 350F. In a large bowl, combine flour, baking powder, baking soda, salt and allspice; set aside. In the small bowl (if you have two sizes) of an electric mixer, cream butter and sugar together until light and fluffy. Beating at medium speed, add eggs, one at a time, then beat in sour cream, vanilla and orange zest. Add to flour mixture, stirring only until dry ingredients are moistened. Gently fold in strawberries. Turn into prepared pan; smooth surface. Bake 60 to 65 minutes, or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes before turning out onto rack to cool completely. makes 1 (8-inch) loaf *For information on how to get personally autographed copies of Sharon Tyler Herbst's books, see http://www.sharontylerherbst.com or send a self-addressed stamped envelope to: Sharon Tyler Herbst, P. O. Box 1, Corte Madera, CA 94976. >From: http://www.sallys-place.com From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Orange Muffins Recipe By :Cooking Light 5/99 p170 Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Strawberries, Halved 3 Tbsp Butter Or Margarine -- Melted 2 Tsp Grated Orange Rind 2 Lg Eggs 1 1/2 C Flour 1 1/4 C Sugar 1 Tsp Baking Powder 1/2 Tsp Salt Cooking Spray 2 Tsp Sugar --- Brandied Strawberry Jam: 4 c quartered strawberries 1/2 c sugar 1/4 c brandy, divided 1 tsp vanilla extract Combine strawberries, Preheat to 400F. Combine Strawberries, butter, orange rind and eggs in a blender and process until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1 1/4 c sugar, baking powder and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon into 12 muffin cups coated with cooking spray. Sprinkle with the 2 tsp sugar. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove immediately. Serve with Brandied Strawberry Jam if desired. Brandied Strawberry Jam: 4 c quartered strawberries 1/2 c sugar 1/4 c brandy, divided 1 tsp vanilla extract Combine strawberries, sugar and 3 tbsp brandy in heavy Dutch oven and bring to boil. Reduce heat; simmer until reduced to 1.5 c (about 45 minutes), stirring occasionally. Remove from heat; stir in 1 tbsp brandy and vanilla. Spoon into bowl; cool to room temp, cover then chill. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Twist Coffee Cake Recipe By :A Treasury of Southern Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Hand Made Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp sugar -- plus 1/4 cup sugar 1/4 cup warm water 1 pkg. yeast 1 egg 1 cup milk 1 tsp salt 3 cups flour- all-purpose -- (3 to 4) 1/2 cup choppe pecans 3/4 cup finely crushed crisp coconut cookies 4 TB butter melted 1 cup strawberry jam --- Glaze: 5 1/2 cup confectionsers sugar 2 TB milk -- (2 to 3) 1/4 tsp vanilla Combine 1 tsp sugar, warm water and yeast in a bowl. Stir and set aside until bubbly. In a large bowl combine remaining 1/4 cup sugar, egg, oil, milk and salt. Stir to mix. Add 1 cup of flour and mix. Stir in yeast mixture and add enough remaining flour to make a soft dough. Knead until smooth. Place in oiled bowl, cover and let rise abut 1 hour. Prepare Nut Filling: In a small bowl combine pecans and crushed cookies. Punch dough down and divide into 3 equal pieces. On a floured surface roll one portion into a 12-inch circle. Place first circle on a 12-inch pizzia pan. Brush with 2 TB butter. Sprinkle with 1/2 of the cookie mixture. Continue with the next portion of the dough. After it is rolled, place on top of the first circle of dough. Spread with the jam over the dough. Roll the third portion into a 12-inch circle and place on top of the jam covered dough. Brush remaining 2 TB butter and sprinkle with remaining cookie mixture. Place a glass (about 2 inches in diameter) upside down in the center of the circle of dough. Do not press it into the dough. The glass is used only to mark the center. Cut the dough into 16 wedges: cutting to the glass. Twist each three layered section 5 times and lay back on the pan. Remove the glass. Cover and allow to rise until doubled, 40 to 45 minutes. Preheat oven to 375F. Bake 20 to 25 minutes or until golden brown. Cool slightly. Drizzle glaze of coffee cake. To Make Glaze: Combine sugar, milk, vanilla in a small bowl. Beat until smooth. From LSoubra@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I'd like to share a coffee cake, which not only tastes excellent, but looks so also. The recipe is be Prudence Hilburn from the book A Treasury of Southern Baking. * Exported from MasterCook * Sweet Potato Biscuits, Sugar Crusted Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 3 Tablespoons baking powder 1/2 Teaspoon salt 4 Tablespoons brown sugar 3 Tablespoons shortening 2/3 Cup skim milk 1/2 Cup sweet potato -- cooked or canned 1/3 Cup sour cream Here is a fine tasting biscuit for the upcoming holidays. The orange color fits in with the fall colors. Hope you try them. 1- Heat oven to 400F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm. 12 Biscuits Low fat Serving size 1 Dietary Exchange Cal- 150 1 starch Fat- 4 1 fruit Chol.- 2mg 1/2 fat or 2 carbs, 1/2 fat sugars 8g >From: Sally Eisenberg From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Ginger Rolls Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Active dry yeast 2 Tablespoons Sugar 2 Tablespoons Dry milk, nonfat 1 Tablespoon Fresh gingerroot, grated 1 Teaspoon Orange rind, grated 1 Teaspoon Coarse salt 1/8 Teaspoon Nutmeg, grated 2 Tablespoons Butter, soft 3/4 Cup Sweet potato, mashed 3 1/2 Cups Flour, all - purpose 1 Egg, beaten w/ 1 tsp water Sesame seeds In a medium - size bowl dissolve the yeast in 1/4 cup of lukewarm water. Combine the sugar and dry milk with 1 cup of warm water and add to the yeast along with the grated ginger, orange rind, salt, and nutmeg. Whip the butter into the mashed potatoes and combine with yeast mixture. Stir the flour in and then beat the mixture for 1 minute. Cover the bowl with plastic wrap and place over a pan of warm water to rise until double in volume, about 45 minutes. Tum out onto a floured work surface, punch down, and knead very lightly a few turns. Pull off pieces of dough slightly smaller than a Ping - Pong ball and, since they will be very sticky, just roll lightly with floured hands to form a ball. Arrange on one or two greased baking sheets large enough to hold the three dozen rolls side by side without crowding. Cover with a kitchen towel and let rise in a warm place for 30 minutes. Paint with the beaten egg and sprinkle sesame seeds on top. Bake in a preheated 350F oven for 25 minutes. Serve warm. Per serving (excluding unknown items): 4 Calories; less than one gram Fat (3% calories from fat); 0g Protein; 1g Carbohydrate; 0mg Cholesterol; 52mg Sodium From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Rolls #3 Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cooked, Mashed Sweet Potatoes 1/4 C Butter 1 1/2 Tsp Salt 2 Tsp Grated Nutmeg 5 C Flour 1 Tbsp Instant Yeast 1/4 C Sugar 1 1/4 C Warm Water 1 Egg Glaze: 1 Egg -- Beaten With/ Some Cream In large mixing bowl, add butter to hot mashed potatoes to melt, add salt and nutmeg. Let cool to about 115F. Mix in 2 cups flour, yeast, sugar, water and egg. Mix thoroughly. Gradually add as much of the remaining flour as required to make a soft dough. Knead until smooth and elastic. Let rise in the bowl for until double. Deflate dough. Shape into small balls to make cloverleaf rolls. Place three balls in each cup of well buttered muffin tins. Or shape into rolls as you like. Brush with glaze and (if desired sprinkle with poppy seeds or sesame seeds.) Let rise in pan until puffy. Bake in reheated oven at 400F for about 15 minutes. You may freeze the unbaked rolls in the pans, then put in a cold oven to thaw while oven is heating up. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swiss Cheese Loaf Recipe By :adapted by evie Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Envelope Dry Yeast -- ( Or 2 1/4 T.) 1/4 Cup Warm Water 2 1/3 Cups Flour, Divided 2 Tablespoons Sugar, Optional 1 Teaspoon Salt 1/4 Teaspoon Baking Soda 1 8 Oz. Plain Nonfat Yogurt 1 Large Egg 1 Cup Reduced Fat Swiss Cheese Sesame Seeds Egg Wash -- See Bread Mach. Note Combine yeast and warm water in a one cup liquid glass measure. Let stand 5 minutes. Combine yeast mixture, 1 cup flour and next 5 ingredients in a large mixing bowl. Beat at low speed with electric mixer for 30 seconds. Beat on high for 2 minutes, scraping bowl. Stir in remaining flour and cheese, mixing well. Spray pan with cooking spray. Brush top with egg wash and sprinkle top of loaf evenly with sesame seeds. Cover and let rise. May not double in bulk. Bake 350F for 25 minutes FOR BREAD MACHINE: Place water, yogurt, egg, flour (bread)**, salt, baking soda and yeast in that order. Set on dough setting. When machine beeps, add cheese. Remove dough and shape into 8 rolls, placing crosswise in loaf pan. Let rise. Brush with beaten egg lightened with approximately 1 tablespoon water. Bake as directed. From "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - - NOTES : Needed approximately 1/2 cup more flour when using bread machine. Try adding 1 teaspoon of caraway seeds. A great bread! * Exported from MasterCook * Tupfkuchen Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packets instant dry yeast -- (or 2.5 Tblsp) 1/2 cup very warm water --- 1 1/4 cups warm milk 1 cup sugar 1 Tblsp salt --- 5 eggs (room temperature) -- beaten to blend 1 box raisins -- (15 oz) 1 cup butter -- (soft - at room temperature) 1 tsp. lemon extract --- 6 cups flour -- (6 to 7) Proof yeast in warm water; dissolve sugar and salt in warm milk. Combine yeast & milk mixtures, whisk in eggs. Add raisins, butter, extract, and enough flour to form a kneadable dough. (The butter will incorporate itself as you work in the flour, IF it was nice and soft to begin with.) Let the dough rest, covered with the work bowl, 15 minutes. Knead the dough until smooth and elastic. (This is a lovely dough to work with, much like Challah, very rich and smooth.) Let rise until double in bulk; press down, turn over and let rise again until doubled. As the dough is very rich in eggs & butter, the rise times can be pretty long ... be sure the dough is in a warm, draft-free place and covered. Shape into loaves or rings. Let rise to the top of the pan. Bake approximately 50 minutes, until well browned. (This dough is so heavy that the "sounds hollow when tapped" isn't as distinctive as it is with regular doughs.) This is great served warm or toasted. Grandpa (who endured a variety of dietary restrictions in his old age) carefully meted himself one piece each morning, dipping every bite carefully into his coffee before enjoying. Have fun with it! From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's a really old family recipe you can try. My great-grandfather John Bender immigrated to Washington DC from Germany in the mid-to-late 1800's. He established a bakery in "Foggy Bottom" and I'm fortunate to have quite a number of his recipies (written out in his own hand). Now that I have a place to share, I'll try to get back into them and decode them for home use. MEANWHILE, here's a great raisin bread recipie that my grandfather (John's son) made well into his 80's. He always baked it in a flared, fluted tube pan, but I'm sure it will taste fine baked in a loaf. The dough is VERY rich and heavy, be sure to let it rise in a warm place or, for your first try, make it on a nice warm day. You may be tempted to use white raisins, but the traditional dark ones make a lovely pattern against the rich yellow bread. * Exported from MasterCook * Walrus Bread (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. garbanzo bean flour 1 1/2 C. rice flour 1/2 C. potato starch flour 3 Tsp. Xanthum gum 1 Tsp. salt 2 Tbs. sugar 1 Tbs. dry yeast -- (Red Star) 2 eggs 2 Tbs. vegetable oil 1 Tsp. white vinegar 1 1/3 C. hot water Mix first 7 ingredients in a large bowl. No need to sift if you don't want to). In another bowl mix eggs, oil, vinegar and water. Mix liquid into dry ingredients. Spoon into bread machine. Set on light or medium setting. Bake. This will make 1 1/2 lb. of bread. The person that I got the recipe from makes hers' on the medium setting. She tried the light but preferred the medium. That's what I tasted and it was good! From "C. M. D'Orazio" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat/white Bread Recipe By :Ron & Bev Cochran Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetables pray 1 1/8 cups water 2 tablespoons margarine -- or butter 1/4 cup molasses -- grandma's unsulfured 1 teaspoon salt 2 1/4 cups bread flour 1 cup fine whole wheat flour 1 1/2 tablespoons dry milk 1 tablespoon vital gluten 1 1/2 teaspoons dry yeast -- Red Star brand 1/4 teaspoon potassium sorbate -- preservative First, spray bread pan lightly with vegetable spray. Combine ingredients in bread pan in the order given above, placing yeast in a small divit that you make in the top of the dry ingredients. Cook on Zoji home made cycle (which is Zoji white/wheat cycle with a 30 min. bake time). From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This bread can cool in the machine and only gets slightly moist on the outside crust. So it can be started before bed and removed in the morning. It makes a medium-dark brown bread that is very similar to that served in Outback Restaurants. The use of molassas instead of sugar makes the bread more moist and more brown, and imparts a very slight molasses flavor The use of vegetable spray allows the bread to more easily slide from the pan, but is not absolutely required. The use of potassium sorbate reduces the rise of the bread by about 1/4 to 1/3, but retards mold growth for at least one week. Otherwise bread molds in a few days. The use of applesauce instead of shortning works, but the bread dries out faster, regardless of how well it is sealed. From ???@??? Fri Nov 26 14:26:25 1999 * Exported from MasterCook * Whole Wheat Bread With Corn And Flax Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Sponge: 2 C Fully Frothing And Bubbly Sd Starter 2 C Cool Water 1 C All-Purpose Flour 2 C King Arthur White Whole Wheat Flour For The Dough: 1/4 C Flax Seed Meal 1/3 C Whole Grain Corn Meal -- Note 1 3 Tbsp Oil 1/4 C Honey 4 C King Arthur White Whole Wheat Flour 2 1/2 Tsp Salt Additional Flour -- As Needed Using a rye-whole wheat starter will give this bread a more pronounced tang. Or use a plain white starter for milder flavor. Note 1: (I like Arrowhead Mills Hi-Lysine) Mix sponge ingredients in a large bowl. Cover with a towel or plastic wrap and let sit until very bubbly and doubled in volume. Mix in the flax meal, corn meal, oil and honey. Add the flour gradually until you can't mix by hand any longer. Knead in remaining flour and then knead in the salt in two portions. Form into a ball and let sit for 20 minutes, covered. Knead some more (remember, this is whole wheat and requires good long kneading) until smooth and elastic, adding flour as required. Divide in two and shape into loaves. Brush the loaves completely with oil and place in large (9"x5") oiled pans. Cover with floured towel and let rise until above the pan. Slash tops with three diagonal cuts (straight down; not like baguettes) and put in a preheated and steamed oven at 400F. After 10 minutes, lower heat to 350F. Start checking for doneness at 45 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeast Dough Breadfreezing Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 1. Unbaked yeast dough may be frozen. The best stage to freeze yeast dough is before the final rising period. Mix and knead dough and let it rise the first time. Punch down dough and shape into the desired shape and freeze. It may be made into nonspecific shapes and shaped after it has thawed. 2. To thaw: If already shaped into final shape, thaw frozen dough in the cooking pan. Thaw at room temperature about 3 hours or in the refrigerator overnight. 3. If not shaped into the final form, place in refrigerator to thaw 8 hours or overnight. Let the dough then stand at room temperature about 15 minutes to warm slightly before shaping. From "C. M. D'Orazio" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeast For Bread Machines Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Hand made bread = Active Dry Yeast (needs proofing) Machine made bread = Instant Active Dry Yeast or Bread Machine Yeast Quick made bread = Rapid Rise Yeast (requires a shorter cycle) Adjust yeast according to the recipe and machine being used. The consistency of the dough and the amount of yeast will determine whether the loaf will be tall or short. From "C. M. D'Orazio" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeast Replacement Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Lecithin granules 1 tbs. Vitamin C powder 1 tbs. Ginger -- ground Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. From "C. M. D'Orazio" - - - - - - - - - - - - - - - - - - - NOTES : This works good just uses the same amount as you use yeast * Exported from MasterCook * Yeast Rolls Made Easy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup warm water 1 Pkg. yeast 1 Tbsp. sugar 3 Tbsp. butter 1 egg 1 Tsp. salt 3 Cups bread flour Dissolve yeast in warm water about 5 minutes. Beat egg; add sugar, salt, and melted butter. Pour yeast water into bowl with egg mixture and stir well. Add flour and stir until it forms a soft dough. Let stand in a warm place 1 hour or until double in size. * Knead dough on floured surface and make into rolls. Place in 2 greased round cake pans. Let stand 1 hour. Bake about 10 minutes or until lightly browned. I usually do the first few steps, ( to the * ) in my bread machine. This makes these rolls really easy to make. I also like this recipe because it makes two dozen rolls at a time. [Cynthea ] From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeast Semolina Waffles Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Milk 1/2 C Hot Water 1 Tbsp Instant Yeast 1 Tsp Sugar 3 C Semolina Flour 1 C Melted Butter 1 Tsp Salt 2 Eggs -- Beaten 1/2 Tsp Baking Soda I found this recipe on a package of semolina. The waffles are great, crisp and light. Next, I'm going to try substituting Malt-o-Meal. Add ingredients in the order given, EXCEPT eggs and soda. Mix together and cover the bowl. Let stand at room temperature overnight or several hours. Add the eggs and soda before baking. From Reggie Dwork - - - - - - - - - - - - - - - - - - -