* Exported from MasterCook * Honey Lemon Tea Loaf Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounce low fat lemon yogurt 2/3 cup double strength tea -- * 1/2 cup honey 3 tablespoons canola oil 1 egg 1 1/2 cups quick or old fashioned oats -- uncooked 1 1/2 cups whole wheat flour 1 tablepoon grated lemon peel 1 tablespoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Heat oven to 350 degrees. Lightly spray 2 loaf pans, 8 1/2 inches by 4 inches with cooking spray. In a large bowl, combine yogurt, tea, honey, oil and egg with wire whisk or fork, mix well. Stir in oats and let stand for 10 minutes. In medium bowl, combine flour, lemon peel, baking powder, baking soda and salt, mix well. Add to oat mixture; stir just until dry ingredients are moistened. Do not overmix. Pour into prepared pans. Bakr 30-35 minutes or until wooden pick/cake tester comes out with a few moist crumbs clinging to it. Cool completely in pan or wire rack. Store tightly wrapped up to 3 days, may be frozen for longer storage. * to brew double strength tea, bring 2/3 cup water to a rolling boil. Pour boiling water over 2 tea bags. Let stand for 4 minutes, then remove tea bags. Cool to room temperature before using. I normally use regular tea for this, but I imagine you could use whatever tea you'd like, just follow the instructions for brewing time. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hummus Pizza Crust Recipe By :Lora Brody, Blanche007@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 cup toasted garbanzo flour 1 cup white whole wheat flour 1 cup unbleached all purpose flour 1 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/3 cup tahini -- (available in grocery stores near the peanut butter) 8 ounces water -- (8 to 10) plus a few extra tablespoons -- * 3 tablespoons sesame seeds * few additional tables extra if necessary to create a soft,supple ball of dough after 5-7 minutes kneading. Place everything except the sesame seeds in a bread machine and program for dough cycle. This dough is tacky, but should form a discreet ball. If it looks dry and crumbly after the first three minutes of kneading add 1 to 2 additional tablespoons water. At the end of the final rise, gently deflate the dough and roll it out to the desired size, fitting it into a pizza pan or on a cornmeal dusted pizza peel (if you are using a baking stone) - this makes a better thick crust pizza than a thin one. Allow to rise covered with a clean towel until almost slightly puffy. Drizzle with olive oil and top with sesame seeds, or add your favorite topping. Bake in a preheated 425F oven for 15-18 minutes or until the top is well browned and the bottom is dry. From Blanche007@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is for Patrick who wanted a whole wheat pizza crust. This may be more elaborate than what you were looking for - but it does make a fabulous crust while offering the benefit of the complete protein created by mixing legumes and carbohydrates. Toasted garbanzo flour combined with light whole wheat flour gives this flat bread a wholesome nutty taste. Sesame seeds both ground (tahini) and whole, add a sweetness and crunch. The combination of legumes (garbanzos) and whole wheat flour create a perfect protein which needs only a salad to make a nutritious meal. * Exported from MasterCook * Hunza Bread Recipe By :Printed from AllRecipes.com, Submitted by Holly Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages active dry yeast -- (.25 ounce) 1 cup warm water -- (110 degrees F/45 degrees C) 8 cups bread flour 1 1/2 cups white sugar 2 teaspoons salt 6 egg yolks 1 cup margarine -- melted 1 1/2 cups warm milk 1 cup golden raisins 2 egg whites -- beaten Prep Time: approx. 30 Minutes. Cook Time: approx. 45 Minutes. Makes 2 - 9x5 inch loaves ( 20 servings). In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, mix together flour, sugar and salt. Make a well in the center of the flour and pour in the yeast mixture, egg yolks, margarine and warm milk. Stir until a soft dough is formed. Turn it out onto a lightly floured surface and knead until smooth and supple, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Deflate the dough and turn it out onto a lightly floured surface. Knead in the raisins. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350F (175C). Brush the risen loaves with egg whites. Bake in preheated oven for 30 to 45 minutes, until golden brown. From TheGuamTarheels@webtv.net (Bob) - - - - - - - - - - - - - - - - - - - NOTES : Hunza bread refers to a Hungarian sweet bread filled with golden raisins. This is a simple version that's made by hand. * Exported from MasterCook * Jewish Rye Bread, Levy's Real Recipe By :Rose Levy Beranbaum Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Jewish Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast -- (not rapid-rise) -- or 1 tablespoon fresh yeast 3 tablespoons granulated sugar 3 cups warm water -- (about 100 degrees) 6 cups bread flour -- plus additional for the work surface 1 tablespoon barley malt -- (optional)* -- or diastatic malt powder 2 teaspoons deli rye flavor -- (optional) 1/4 teaspoon citric acid -- (optional) -- Generous 2 cups rye flour 1/4 cup caraway seeds 1 tablespoon salt 1 tablespoon vegetable oil -- plus additional for the bowl 2 teaspoons cornmeal Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir until the yeast is dissolved. Set aside in a draft-free place until covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) In a large bowl, combine the yeast mixture, 3 cups of the bread flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups water and the optional malt, deli rye flavor and citric acid, if using. Whisk until very smooth, about 100 strokes; set aside. In a very large bowl, whisk together the remaining 3 cups of the bread flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the caraway seeds and salt. Gently scoop the flour mixture onto the reserved yeast mixture to form a blanket. Cover with plastic wrap and set aside at room temperature until the dough has risen considerably, 4 to 5 hours (may refrigerate for as long as overnight). Add the oil to the dough and, using a wooden spoon, mix to combine, adding flour or water as needed to form a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, until it is smooth and elastic, about 10 minutes. The dough should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 minutes. Sprinkle a baking sheet with cornmeal. To shape the dough, roll it into an 8-inch ball or 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or plastic wrap that has been oiled. Set aside to rise until doubled in bulk, 60 to 75 minutes. A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450 F. When the dough has risen, using a sharp knife, slash the top of the loaf twice in 1 direction about 6 inches apart, then slice again with 2 slashes perpendicular to the first set. Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 minutes. Reduce the temperature to 400 F and continue to bake for 50 to 65 minutes (34 to 40 minutes for the 2 small breads), until the bread is golden brown and sounds hollow when lightly tapped. Transfer the baking sheet to a wire rack to cool slightly. Baked bread stays warm for 2 hours after baking. * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores or by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com). Deli rye flavor and citric acid (or "sour salt") is also available from King Arthur's Flour. Citric acid is available at some grocery stores. Per serving (based on 18): 223 calories, 7 gm protein, 45 gm carbohydrates, 2 gm fat, 0 mg cholesterol, trace saturated fat, 389 mg sodium, 3 gm dietary fiber Yield: (Makes 1 loaf) This makes 1 very large loaf or 2 smaller ones. From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : Using fresh yeast will cause the bread to rise more quickly. Preheating the baking sheet makes the bread begin to rise immediately upon contact; this results in the bread holding its shape and attaining the highest rise. * Exported from MasterCook * Joan's Soy Pepperoni Pizza Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 cup all purpose flour 2 cups bread flour -- + 1/2 cup stone ground white cornmeal 1 cup warm water -- + 2 Tbs olive oil 1 tsp salt 1 tsp sugar 2 tsp active dry yeast Sauce: 8 oz your favorite kind -- homemade or basic canned -- ( to any which I add a bit of wine -- and 1 tsp sugar ) Topping: 1 Pkg. soy pepperoni slices -- ( 4.2 oz ) 1 small can anchovies -- drained -- ( strictly optional but I do love it ) Grated cheese as desired -- ( you can use the real stuff or low fat ) pizza seasoning garlic powder etc. I make all kinds of pizza doughs. This particular dough has a crunchy outside and softer breadier inside. The white cornmeal adds a nice texture. You can make the dough in bread machine using the dough cycle ( adding either water or flour if needed to get to the correct machine consistency- or to make by hand: also adding adequate flour or water for a nice pliable dough consistency to which you would knead, let rise double and punch down and use ( or refrigerate in a plastic bag till later ). etc. Roll dough into a large circle ( so to either fit a 12 to 14 inch pizza pan or oven stone ). I do bake this on a 13 inch round pizza oven stone. I tuck the edges over ( not under ) into the dough for a rustic border. I then place on the sauce evenly. Then I sprinkle with pizza spices and garlic. Lastly I add the pepperoni, grated cheese and anchovies. There is no set rule how you can organize your pizza. This is then placed in a middle oven shelf of a preheated 450F oven and takes 25 to 30 minutes under the dough is golden and ingredients browned. This simply slides off my well conditioned stone ( for new stones you may want to sprinkle with a bit of cornmeal before placing on the dough ). I wait about 5 minutes before slicing the pizza. I slice it into 8 pieces. - - - - - - - - - - - - - - - - - - - NOTES : My husband and I use a lot of soy products for health related reasons.. I just made the following pizza using Yves Veggie Cuisine ( non gmo soy protein ) brand "pepperoni" which was the first time I ever tried soy pepperoni. . The dough recipe is mine but the soy pepperoni made the pizza taste especially wonderful. My husband insisted I share this! * Exported from MasterCook * Kaiser Rolls Recipe By :King Arthur Flour's Baker's Catalogue Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Unbleached A/P Flour -- (King Arthur recommends theirs) 1 1/2 teaspoons Instant Yeast 1 1/2 teaspoons sugar 1 1/4 teaspoons salt 1 large egg 2 tablespoons unsalted butter 3/4 cup water Manual Method: In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax) Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly"; adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour. Bread Machine Method: Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly"; adjust it's consistency with additional flour or water as necessary. Allow the machine to complete it's cycle. Shaping: Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased parchment-lined baking sheet. Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down firmly, cuting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape will disappear as the roll bakes; if you cut too deeply (all the way through) the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect! Repeat with the remaining rolls. Place the rolls cut side down. (yes, cut-side down - this helps them retain their shape) onto a lightly greased or parchment lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to one hour, or until they're almost doubled in volume. Turn the rolls cut side up. Dip the tops in milk and coat with poppy or sesame seeds, if desired. Bake the rolls in a preheated oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack. Yield 6 large kaiser rolls. From Rhonda Kirschmann - - - - - - - - - - - - - - - - - - - NOTES : I made up a couple of batches of rolls to take to my in-laws for Christmas and they got rave reviews. Everyone is asking for the recipe. * Exported from MasterCook * Kaisersemml (Kaiser Rolls) Recipe By :he Village Baker", Joe Ortiz Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Sponge 1 1/2 tsp active dry yeast 1/4 cup warm water 2 tsp sugar 1/2 tsp malt extract or honey 1/2 cup milk -- scalded and allowed to cool to warm 1 1/2 cups all-purpose flour 1/2 cup cool water --- The Dough 1 1/2 tsp salt 1 cup all purpose flour -- + extra flour as required all of the sponge poppy seeds or other toppings The Sponge: Proof the yeast in the warm water; dissolve the sugar and malt extract in the warm milk. Mix yeast mixture, milk mixture and flour and cool water together until smooth. Set covered in warm place for 2 hours. The Dough: Mix salt with flour and add to the sponge by handfuls while mixing. Hold back 1/4 cup flour for kneading. Mix for 10 minutes; then knead on a board with remaining flour until soft and satiny in texture. It may take up to 1/2 cup more flour to get proper texture. (It has been my experience that without the extra flour the dough is too wet to be shaped later.) Cover and let rise in a warm place until doubled. Divide dough into 6 pieces, roll each piece into a tight ball and let rest, covered, for 15 minutes. One at time, flatten each ball into a disk and fold into the classic "petal" or "pinwheel" pattern. Hold the disk in the center with one thumb, grab the outer edge between the thumb and index fingers of the other hand and pull outward slightly, then fold over the disk to the middle and hold the folded piece down with the thumb. Seal the fold with heel of the free hand. Rotate the disk 90F and stretch and fold again, capturing the fold under the thumb. Keep going around 4 or 5 times total until the top of the roll looks like a pinwheel. Place each folded roll on a cookie sheet lined with parchment paper. Leave plenty of room for rolls to expand in diameter. Brush with vegetable oil and cover with another sheet of parchment paper, then another cookie sheet, then a cast iron skillet. Let rise (actually expand in diameter) for 35 to 40 minutes. Preheat oven to 450F. Remove skillet and top layer of parchment paper and spray rolls with water; then sprinkle on toppings. Use water spray in oven before and during baking (or uses whatever steam method you use to create crusty breads). Bake for 20 minutes. (I've tried this recipe several times and each time the rolls come out dense, almost bagel-like. NY Hard Rolls should be light in texture with a chewy crust and should pull apart in sections formed by the petals. Even with relatively stiff dough the folded detail is lost during final rise under the weight.) Recipe paraphrased from "The Village Baker", by Joe Ortiz From "Werner Gansz" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Whole Wheat Bread #5 *Modified Recipe By :Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 cups Water -- (1 C + 2 Tbsp) 3 Tbsp Oil -- (2 Tbsp) 2 1/8 Tbsp Salt -- Note 1 4 Tbsp Brown Sugar -- (3 Tbsp.) 3 Tbsp Dry Milk Powder -- (2 Tbsp) (I Omitted Dry Milk Powder) 3 1/3 cups Whole Wheat Bread Flour -- Note 2 1 cups White Bread Flour 4 Tsp Active Dry Yeast -- Note 3 Note 1: Original recipe used 2 tsp salt for 2 lb loaf and 1 1/2 tsp salt for 1 1/2 lb loaf. Note 2: Original recipe used 4 1/3 C whole wheat flour for 2 lb loaf and 3 1/4 C whole wheat bread flour for the original Whole Wheat Bread. There is a note that appears in the recipe that states "For best results, when not using Bread Flour, we recommend adding Gluten to the recipe. Add 1/3 C of Gluten to a 2 lb recipe. If whole wheat flour is stone ground, you may need to add 1/2 C of Gluten, or more" Note 3: Original recipe used 4 1/2 tsp active dry yeast for 2 lb loaf and 1 1/4 tsp for 1 1/2 lb loaf. Put all ingredients into the baking pan of your machine according to your particular bread machine manufacturer's instructions. Push "Start" (and I used light crust setting). This was a very nicely textured, flavored and aromatic loaf of bread. The rise was perfect. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : The next day we use the 2 lb Whole Wheat Bread basic recipe but I decide to make it a light ww bread. I made it and it was excellent!! I used 3 1/3 C whole wheat bread flour and 1 C white bread flour, (I have never had any luck using gluten). This was a very good loaf of bread but it needed more salt. Made it again and used 2 1/8 tsp salt and it was perfect. * Exported from MasterCook * Lora Brody's Christmas Stollen Recipe By :Desserts from Your Bread Machine:Perfect Every Time, Lora Br Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Fruit and Spice Breads Holidays & Gifts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Tsp yeast 2 1/2 Cups all-purpose flour 1 Teaspoon salt 3 Tablespoons sugar 3 Tablespoons almond paste finely grated rind of two oranges 1/2 Stick butter -- (2 ounces), melted 1 Large egg 4 Tablespoons nonfat dry milk 3/4 Cup water 1/2 Cup pecans -- (3 ounces) To Complete: 1/2 Stick Sweet Butter -- Melted 1/2 cups Confectioner's Sugar -- For Dusting Place all the ingredients except the pecans in the machine. Program for dough, adding the pecans at the very end of the final knead cycle. To complete: 1/2 stick (2 ounces) sweet butter, melted 1/2 cup confectioners sugar, for dusting At the end of the final rise, punch down the dough and transfer it to a lightly floured work surface. Cover with plastic wrap and allow to rise for 1 hour or until doubled in bulk. With a lightly floured rolling pin, roll the dough into a 14" long oval. Brush the surface of the dough with some of the melted butter and fold it in half, lengthwise. Press lightly on the fold of the dough, pressing toward the open edges. Do not press the outer edges together. Transfer the shaped dough to a greased and floured baking sheet, cover with plastic wrap and allow to rise for 30-40 minutes or until double in bulk. Preheat the oven to 375F with the rack in the center position. Bake the stollen for 30-35 minutes or until lightly brown. Remove from the oven and immediately brush with the remaining melted butter and then dust generously with the confectioners sugar. You can make the dough in a (large) bread machine, in the food processor or in the mixer (and of course by hand...) This is a wonderful tasting bread. I used the dough cycle on my new Breadman and it turned out wonderful!! Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mandelbrodt (Or Pecan Bread, To Be Exact!) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cups. choppped pecans 1 cups. vegetable oil 1 cups. sugar 3 extra large eggs 3/4 cups. mini chocolate chips -- (optional) Cinnamon-sugar mix for top The Jewish version of biscotti is called mandelbrodt, and the process is the same...twice baked. My grandmother used to make it all the time, but once ran out of almonds and used pecans instead. The taste and texture were wonderful! The pecans made the finished product a bit softer. I now make it with pecans all the time. Heat oven to 350 F. Grease two baking sheets. Mix flour, baking powder, salt, and pecans in medium bowl. (I use a plastic bag--no bowl to wash). In large mixer bowl beat oil, sugar and eggs for 2 minutes. Add flour mixture and beat till well combined. Fold in chocolate chips if using. Divide dough into quarters and place 2 pieces on each baking sheet. Rub your hands on the baking sheet so dough won't stick to them and form each piece into a flat loaf, about 1 1/2 inches wide and 3/4 inch high (length doesn't matter). Sprinkle generously with cinnamon-sugar. Bake 20 - 25 min. or till dough feels fairly firm when pressed lightly in the center. Remove from oven. Slice each loaf diagonally in 3/4 inch slices and turn each slice cut side up. Return to oven for about 15 min. more. From Epwerth15@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monti's Roman Bread Recipe By :Monti's La Casa Vieja Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose unbleached flour 2 cups bread flour 1 tablespoon sugar 1 tablespoon instant yeast 1 pinch ascorbic acid -- (optional) 1/2 medium onion -- finely chopped 2 teaspoons sea salt 2 tablespoons dried rosemary 1 1/2 cups warm water Combine flours, sugar, yeast, ascorbic acid, onion, sea salt, and rosemary, and mix thoroughly. Stir in water with a wooden spoon. Turn out on a lightly floured work surface and knead until smooth (about ten minutes). Place dough in an oiled (olive oil, please) bowl, cover, and let rise until doubled, about one hour. Turn out on a lightly floured work surface, knead lightly, and form into a boule. Place dough on a lightly oiled (olive oil, please) baking sheet and let rise until doubled, about 30 minutes. Preheat oven (with a baking stone inside if you have one) to 400F. Spray top of loaf with lightly with water and sprinkle with coarse salt and more dried rosemary. Bake until the top is lightly browned and the internal temperature (taken with an instant thermometer) reaches 190F, about 20 to 25 minutes. Let cool on a rack at least 45 minutes before slicing (if you can). From TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - NOTES : My wife and I are getting together with children and grandchildren at my eldest son's home for Thanksgiving and I have been "instructed" to bring the bread. My eldest daughter said, "Make it Monti's Roman bread, dad." This is my adaptation of a recipe that I found some years ago. It came from Monti's La Casa Vieja in Tempe, Arizona. The owner, Leonard Monti, said his parents brought this recipe from Italy nearly 60 years ago. So, here it is; my Thanksgiving gift to all of you... * Exported from MasterCook * Orange Almond Biscotti Recipe By :Bon Apetite Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup all-purpose flour 1 1/2 tsp baking powder 1 tsp salt 1 1/4 sticks butter -- unsalted 1 tbsp orange zest 1 1/2 cup sugar -- plus 1 tbsp sugar 3 large eggs 1 cup whole almonds -- slightly toasted Preheat oven 350. Whisk first three ingredients to blend. Beat butter and orange zest in large bowl until well blended. Gradually beat in sugar, two eggs, one at a time. Add dry ingredients and mix well. Knead in nuts by hand. Divide dough in half. Roll each into 15" x 2 1/2" log. Transfer these to greased & floured pan. Beat egg and brush on top of log. sprinkle 1 tbsp sugar. Bake until golden brown and firm. Cool. Reduce oven to 325. Slice biscotti diagonally into 1/2" thick slices. Bake 8 minutes and turn over. Bake until light golden - about five minutes more. Cool on baking sheets. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Cranberry Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Dried cranberries Zest from 1 orange 2 cups White bread flour 2 cups Whole wheat flour 1 Pkt Active Dry Yeast -- (2 1/4 Tsp) 1 Tbsp Sugar -- Or Honey 1 Tsp Salt 2 Tsp cinnamon -- (To 3 Tsp) Juice from the orange plus Water to make 1 1/2 cups Add all the ingredients to your bread machine as the manufacturer indicates. I used sweet bread setting and it turned out wonderful!! Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pain Polka Recipe By :Cook's Encyclopedia of Bread - Ingram & Shapter Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- STARTER 1/2 cup lukewarm water 1 cup ap unbleached flour 1/4 oz fresh yeast -- DOUGH above starter 1/4 oz fresh yeast 1 1/4 cup lukewarm water 4 cup unbleached white bread flour 1 tbsp salt Mix starter yeast with water and gradually stir in sufficient flour to form batter. Beat vigorously, then gradually add remaining flour and mix to soft ball. Knead 5-6 minutes. Place in bowl and cover with oiled saran. Let sit at room temperature for 4-5 hours or until well risen and starting to collapsle. In bowl mix yeast for dough with half the water and then stir in remainder of water. Add previously made starter and knead to dissolve dough. Gradually add flour and salt and mix. Turn out only lightly floured surface, punch down and shape into round ball. Flatten slightly and place on prepared baking sheet (I prepared baking sheet with cornmeal). Cover lightly with oiled saran and let rise for 1 hour or until almost doubled in size. Dust top of loaf with flour and using a sharp knife, cut top fairly deeply (about 3/4 - 1 inch in a cris- cross patttern. I made about 6 slashes across and then six more at right angles. Let loaf rest for 10 minutes. Preheat oven 450. Bake for 25-30 minutes (I had to do it for almost 40 minutesor until loaf is browned. Spray inside of oven with water as soon as bread goes into oven and 3 times more duing first 10 minutes of baking. Cool on rack. I used a baking stone and had an excellent crust. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #12 Recipe By :Bake Fest '99-Five Roses Flour & Fleischmann's Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit and Spice Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups bread flour - divided: -- (1 Tbsp. and rest) -- [ I used Canadian all-purpose] 1/4 cup golden raisins 1/4 cup candied mixed peel -- or mixed fruit 1/4 cup citron 1/4 cup pine nuts 1/4 cup milk 3 eggs -- beaten 2 egg yolks -- beaten 1/2 cup butter -- softened 1 tsp. vanilla 1/2 teaspoon anise seed 1/3 cup granulated sugar 1/2 teaspoon salt 2 tsp. grated orange peel 2 tsp. grated lemon peel 2 tsp. bread machine yeast Mix 1 Tbsp. of the flour with the raisins, candied peel, citron, pine nuts and set aside. ADD milk, eggs, butter vanilla, anise, flour, sugar, salt, orange and lemon peels and yeast in bread machine. SPRINKLE reserved fruit mixture into machine when fruit alarm sounds or just as second kneading is ending. Choose light colour setting. [Recipe says use normal/basic but I used sweet bread] Makes 1 1/2 lb. loaf. [A very high riser in my 2 lb machine] From "Linda Garber" - - - - - - - - - - - - - - - - - - - NOTES : I tried the following recipe yesterday with great success, made 2 additions - pine nuts and anise seeds. * Exported from MasterCook * Paula's "Shaggy Blob" Scones Recipe By :John Nemerovski Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg -- plus 1 large egg white 1 cup milk --- 1 large egg yolk 1 tablespoon water or milk --- 3 cups unbleached white flour 1 tablespoon sugar 4 teaspoons baking powder 1 teaspoon salt --- 1 stick cold unsalted butter --- 1/2 cup raisins 1/2 cup broken walnuts or pecans 1. Preheat your oven to 450 F. Organize all the ingredients and supplies. 2. Cover a thick baking sheet with butter or parchment paper. 3. Beat a large egg plus the white of a second egg in a small bowl, then beat in 1C milk. Refrigerate this blend. 4. Stir the second yolk in a dish with 1T of water or milk, for the egg wash. Set this dish aside at room temperature. 5. In a large bowl, "lift and sift" together: 3C "loose and level" organic unbleached white flour, 1T sugar, 4t level baking powder, and 1t salt. 5. Cut one stick of cold unsalted butter into many small pieces. 6. Using a fork or pasty blender, work the butter pieces into the flour mixture. Small lumps and blobs are okay. 7. Stir 1/2C raisins and 1/2C broken walnuts or pecans into the flour-butter mixture, using the "fast hands" technique. (Other dried fruit and nuts are okay, if desired.) 8. Pour and lightly stir the egg-milk mixture into the "well-well-well" flour-butter mixture. Stop! You're over-stirring! 9. Spread a handful of flour on the counter, and dump the shaggy blob of batter over the flour. 10. Quickly knead the loose batter a few times. Stop! That's enough! Your dough is supposed to be sticky. Pat the dough mass into a rough circle. 11. Rapidly cut the dough into 12-15 well-spaced approximately 2" half-scone-sized pieces, and place them on the baking sheet. Your hands are now very sticky. 12. Quickly and lightly dab each piece with some of the egg wash. 13. Place the full baking sheet in your oven, and turn down the temperature to 400 F. 14. Set your timer for 10 minutes. The total baking time will be 10-14 minutes. 15. Start watching for the bottoms of the scones to be firm and light golden brown. (Keep baking in 1-minute intervals if necessary.) It's much better to underbake them. (After a few times you will be able to know when they are just right.) 16. Cool the baked scones on a wire rack. 17. It's okay to eat them all the same day, because you can always make more tomorrow. 18. Let the scones cool for two hours, store them (not a chance!) in a Ziploc bag at room temperature. Better idea: eat them right away with appreciative family/friends, and make some more. UTENSILS: measuring cups, measuring spoons, stirring spoon, spatula, mixing bowls, egg beater, towels, plastic wrap, baking sheet, cutting board, cooling rack, timer, scraper, sponge, scrub pad, pastry brush, thermometer, oven mitts, knife. INGREDIENTS: butter, eggs, milk, water, organic unbleached white flour, sugar, baking powder, salt, raisins, walnuts. HELPFUL HINTS: BAKING (Too long makes scones dry; watch the bottoms brown) DOUGH (Too sticky is better than too stiff) EATING (Too soon after baking gives you indigestion) KNEADING (You don't need much at all with scone batter) BUTTER (Too much is better than too little) PRE-HEATING (Too long or hot is better than too short or cool) SALT (Too little is better than too much) TEFLON BAKING SHEET (Buy one! Heavy is better than light) SUGAR (Too little is better than too much) MILK (Cool is best with this recipe) TEMPERATURES (You want everything to be cold) John Nemerovski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach-Raisin Jam Recipe By :Breadman Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Peaches -- Note 1 1 1/4 cups White Sugar -- Plus 3 Tbsp White Sugar 2 Tbsp Golden Raisins -- Note 2 1 Tbsp Brown Sugar 2 Whole Cloves 1/8 Tsp Ground Allspice First I decided to make jam. Well, I chose the recipe from their book for Peach-Raisin Jam. I had never made jam in my Zo because I had a friend (locally) who made some type of jam in her Zo (like mine) and it ruined the finish on the baking pan. I was a bit leary of starting right off trying this but decided to jump in and give it a test. So I gathered the ingredients (recipes all included with this posting). I read the recipe and it said "Place all ingredients in Baking Pan and start the Jam cycle." So I decide that 1 1/2 hrs just couldn't be enough time to mash up the peaches so I cut them into 3rds. Put all the ingredients into the baking pan and started the jam cycle. Well, 1 1/2 hrs later I took out the pan and poured the jam into the cleaned jar. I figured that it would jell when it got cold. Well, it did and tasted wonderful!! If it is left out for any length of time (since there is no pectin added) it gets a little runny but the flavor is wonderful. But the chunks of peaches were still the same as when I put them into the pan. So I looked thru the book and found the half page of jam making instructions and it says for best results "to crush with a potato masher or food processor but not to puree the fruit. Jam is supposed to have some bits of fruit in it". Then I decide since we have all this jam we will use it before I make some more ... we are pretty slow using jams and jellies. Note 1: Original recipe stated to use ripe, pitted peaches. I used frozen without sugar added peaches that I defrosted and drained off any water. Note 2: Original recipe stated that the golden raisins were supposed to be soaked but it didn't state what to soak them in or how long. I soaked them in 1/4 C Chardonnay for about 10 min then drained off the extra Chardonnay. With Kneading Blade in position, add the crushed fruit to the Baking Pan. Add the rest of the called for ingredients. Insert Baking Pan into the Breadman. Close Lid Press "Select" button until Jam cycle is chosen. Press "Start" The Breadman will pre-heat for 10 min before any movement occurs in the pan. After pre-heating, the jam will be heated and mixed for approx 60 min. The entire cycle take 1:20 min in which 10 min is the cool-down cycle. The Breadman will beep when the cycle is complete. Press "Reset" and remove the Pan, MAKING SURE TO WEAR OVEN MITTS. Pour the hot jam into a refrigerator/freezer-safe container, leaving 1/2" of space at the top. Cover tightly to store. Jam will thicken upon cooling and storage. Note: Fruit and sugar should be weighed on a small kitchen or postal scale. 1 1/2 C of fruit or white sugar weighs 12 oz. For Best Results: Do not reduce sugar or use sugar substitutes. The exact amounts of sugar, fruit, and pectin are necessary for a good set. Use only ripe fruit (not overripe or underripe) for best flavor. Do not puree fruit. Crush with a potato masher or food processor. Jam should have bits of fruit in it. Recipes should not exceed 3 1/2 C Be sure to measure fruit after it has been crushed, not before. Remove stems, seeds or pits from fruit before crushing. This is very, very good!! Quite tasty and very easy to make. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple-Coconut Claufouti Cake Recipe By :Breadman Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups All-Purpose Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 3/4 cups White Sugar 2 Lg Eggs 1/2 cups Skim Milk -- Note 1 1/2 cups Canned Pineapple Chunks In Juice -- Drained 1/4 cups Pineapple Juice -- From Can 1/2 cups Sweetened Coconut Flakes 1 Tsp Vanilla Extract Note 1: Original recipe used whole milk Combine first four ingredients and mix well. Set aside. Place pineapple, pineapple juice, eggs, milk, coconut, sugar, and vanilla in the Baking Pan and place it in the machine. Close the Lid and start the cake cycle. When continuous mixing begins, add the flour mixture in a slow, steady stream. Close the Lid. Allow the cake to cool uncovered in the refrigerator for 25 - 30 min before attempting to remove it from the pan. This tastes very good. Extremely easy to prepare with not a lot of extra pans to clean up. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Made the Pineapple-Coconut Claufouti Cake last nite. Had a piece of it today and it is very good. It uses a batter bread setting as well as a bread machine so this is why I am allowing it to appear on list. * Exported from MasterCook * Pizza Dough From Italy Recipe By :THE FOOD OF SOUTHERN ITALY, Carlo Medione Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza & Calzones White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups. warm water 1 1/2 tsp. yeast -- dry or fresh 3/4 tsp. salt 2 cups bread flour -- (I use King Arthur) 3 Tbs. Extra virgin olive oil Sprinkle dry yeast over the surface of the warm water, or crumble the fresh yeast into the water. Let it sit for 3 or 4 minutes and then gently whisk the water around to mix the yeast. Add the olive oil. Add the flour, mix with the liquid and start kneading. (Carlo's recipe adds the salt to the yeast before adding the flour.I always add the salt after part of the flour is incorporated, as I have read that adding the salt too soon can affect the gluten.) If using an electric mixer, knead on medium speed for about 7 minutes. Knead by hand for about 15 minutes. Even if the dough is very sticky, do not add flour until you are convinced that further kneading and contact with air will not dry it out. When the dough is well kneaded, put the dough into a clean bowl and cover it with a clean kitchen towel. (I use a large plastic dough bucket with a lid.any container will work, but it should be covered. Plastic wrap is fine.) Proof for about 2 hours in a warm place (about 80 F). The dough should be at least twice the original volume. Deflate it, put the cover back on, and let rise again for another 2 to 3 hours. The longer and slower the proofing, the better the bread will taste. (You can also mix the dough and rise in the refrigerator overnight.) The dough is now ready to make pizza. When I am making multiple pizzas, I store the portions in a ziploc bag that contains a small amount of olive oil. Many times, I will make the dough in the AM and keep the dough portions in these bags until I am ready to use them for dinner. I use a pizza stone that has been preheated at least 30 minutes and bake the pizzas at 500 F. (Occasionally I use a gas grill.) Note: When I make pizzas I usually triple this recipe. You then have several options. You can prepare the dough and let it rise in the refrigerator overnight. I usually get 6 smaller pizzas form a triple batch. Many times, I let the dough rise twice and then divide into 6 portions which I then wrap loosely in plastic wrap, place in a Ziploc freezer bag and place in the freezer. You can defrost overnight in the refrigerator for use the next day, or you can defrost for a few hours at room temp. It is a quick way to have dough ready at short notice You can use this recipe, omitting the olive oil to make Italian style bread. After the second rising, shape the dough into a round loaf. You can use a floured piece of parchment to raise the dough on. Let rise, covered with a floured kitchen towel until plump. This will take about an hour, depending on the temperature of your kitchen. Use a preheated 475 F oven. Slash the top with a razor. Place onto the stone. For a loaf with a thick crust, put a shallow pan of hot water in the oven at the same time bread. Leave it there for the entire baking time. After 10 minutes at 475 F, reduce temp to 400 F and continue baking for about 40 min. To test for doneness, knock it on the bottom. It should sound hollow and be golden in color. THE FOOD OF SOUTHERN ITALY, Carlo Medione From "Carolyn Hollenbeck" - - - - - - - - - - - - - - - - - - - NOTES : The basic recipe is from Carlo. I have included my own tricks, too. * Exported from MasterCook * Polenta Pizza Dough Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water 1/2 teaspoon sugar 1 teaspoon yeast -- active dry or instant 2 cups flour -- all purpose 1/2 cup polenta or coarse ground cornmmeal 1/4 cup whole wheat flour 1 tablespoon fresh herbs such as rosemary -- *see Note 2 tablespoons olive oil -- extra virgin preferred 1 teaspoon salt -- kosher preferred In a food processors or bread machine on dough cycle, measure liquids and herbs into the bowl. add the dry incgedients and knead to provide a smooth ball with bits of corn meal on the surface. I find that the dough needs to be on the soft side as the corn meal adsorbs water as the dough rises. Food processor-- after kneading to form a ball, allow the dough to rise for 1 1/2 hours to double in size. This dough will improve in flavor if stored under refrigeration for a day or two. Description: "Pizza dough using coarse ground cornmeal or polenta" From "Ken & Mary Ann Vaughan" - - - - - - - - - - - - - - - - - - - NOTES : Here is a polenta pizza dough that works well -- I grind my own cornmeal and sieve out the fine parts to get the larger polenta pieces with corn bran. Bobs Red Mill provides a good polenta corn on the west coast. I have used grits also. Maximum corn pizza is to make polenta and spread it on a oiled pizza pan. Allow to cool and set up. Bake the polenta in a 400 degree oven for 15 minutes and add toppings. Continue to bake for an additional 15 minutes to melt cheese and heat toppings. * Exported from MasterCook * Port And Bleu Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups. warm water 1 tablespoon butter 1/4 cups. port wine 1 1/2 teaspoons salt 1/3 cup crumbled bleu cheese 2 tablespoons applesauce 3 1/4 cups flour 2 tablespoons sugar 1 1/2 teaspoons dry yeast This was passed to me through many hands. It appears to have originated from Molly in Montana. It's not our style, so I have not tried it, but it comes highly recommended. Place all ingredients in the bread machine pan in the order given. Set machine for white bread cycle, 1 1/2# loaf size and light crust. You can use honey instead of sugar, just put it in with the moist ingredients instead of with the flour. The original recipe called for only 3 c. of flour, Molly said she added 1/2 cup more, but I have found that for me and my machine, an extra 1/4 cup is just right. Plan to check once the dough forms a ball and if it is too sticky, you can add more about 1 T. at a time. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #16 Recipe By :CHEFMATE BREAD MACHINE,BREAD & DOUGH MAKER INSTR & REC Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 POUNDS-(Select the Basic Mode) 1 1/4 Cup Water 2 2/3 Cups Bread Flour 1 1/2 Tablespoons Dry Milk 1 1/2 Tablespoons Sugar 1 1/2 teaspoons Salt 2 Tablespoons Butter or Margarine 1 small boiled Mashed Potato 1 1/2 teaspoons Dry Parsley 1 3/4 teaspoons Active Dry Yeast -- OR Fast Rise Yeast 1-1/4 teaspoon NOTE: The recipe calls for Potato Flakes, but I used a small boiled potato. Do not use a large potato, because the the bread crumb will be gummy. Potatoes act the same as Bread Softeners used by Commercial Bakeries. It is an anti-staling ingredient, plus it has many other benefits in dough fermentation. The following information was copied and pasted from Willie Prejean's Baking and Baking Science web site: Potatoes contain a large percentage of carbohydrates occurring in the form of gelatinized starch. This gelatinized starch is readily converted to maltose sugar by the flour enzyme Diastase (Alpha Amalyse and Beta Amalyse). This is the reason why potatoes speed up the fermentation process. Potatoes also contain growth promoting mineral substances which stimulate yeast development. Emulsifiers ( bread softeners) are not needed because potatoes function as stale retarding agents which helps to reduce the rate at which the bread crumb becomes firm. From "Willie J. Prejean" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pull-Apart Monkey Rolls Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb recipe: 1/2 cup milk 2 tablespoons water 1 large egg 1 tablespoon butter or margarine 1/2 teaspoon salt 2 1/4 cups bread flour 4 teaspoons sugar 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast 1/3 cup sugar 1/2 teaspoon SPICE ISLANDS Ground Cinnamon 2 tablespoons butter or margarine -- melted Add milk, water, egg, 1 tablespoon butter, salt, bread flour, 4 teaspoons sugar, and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 20 equal pieces. Form each piece into a smooth ball. Stir together the 1/3 cup sugar and cinnamon. Dip each ball into the 2 tablespoons melted butter; roll each ball in sugar mixture. Arrange half of the coated balls in the bottom of a greased 6 1/2- to 8-cup ovenproof ring mold or fluted tube pan with nonremovable bottom. Make a second layer, positioning the balls for the second layer between the balls in the first layer. Drizzle balls with any remaining melted butter and sprinkle with any remaining sugar mixture. Cover and let rise in a warm, draft-free place until almost doubled in size, 30 to 45 minutes. Bake at 375oF for 25 to 30 minutes or until done. Cool 1 minute on a wire rack. Invert onto a serving plate; remove ring mold or pan. Serve warm. Makes 20 rolls. Cycle: Dough/manual cycle. Nutrition Information Nutrition information per serving (1 small roll): calories 97; total fat 2g; saturated fat 1g; cholesterol 16mg; sodium 83mg; total carbohydrate 16g; dietary fiber 0g; protein 3g. From WebvilleLadies@webtv.net (Site Mistress) - - - - - - - - - - - - - - - - - - - NOTES : I was pleasantly surprised to find a recipe for this yummy bread for bread machine use! Enjoy! ============ Monkey Rolls are buttery, cinnamon-and-sugar-coated balls of dough baked into a ring. You'll have fun shaping, baking, and eating this delightful, easy-to-make treat. * Exported from MasterCook * Pumpkin Cranberry Loaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups. unsifted all purpose flour 1 1/3 packed light brown sugar 2 tsp baking powder 1/2 tsp baking soda 3/4 tsp salt 1/2 cup heavy cream 3 tablespoons Bourbon 3 large eggs 1 tablespoons vanilla extract 1 cup canned solid-pack pumpkin puree 1 cup cranberries -- chopped 1/2 cup raisins -- chopped 1/4 cup shelled unsalted pumpkin seeds 1 tablespoons ground cinnamon Preheat oven to 350F. Grease two 8-1/2 x 4-1/2 x 2-5/8 inch loaf pans. Line bottoms with waxed paper. Grease paper and dust with flour. In large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. With electric mixer at low speed, beat until well blended. Add cream, eggs, bourbon, vanilla and pumpkin. With mixer at low speed, beat just until dry ingredients are evenly moistened. With mixer at medium speed, beat just until batter is smooth, about 15 seconds. Stir in cranberries, raisins and pumpkin seeds. Divide batter between pans. If desired, sprinkle top of batter in each pan with additional 1 Tbls unsalted pumpkin seeds. Bake 35-40 minutes or until cake tester comes out clean. Let cool in pan on wire rack 10 minutes. Run knife around edges of loaves; turn out onto racks. Turn upright and let cool completely. From "L. Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Crescent Rolls Recipe By :BH&G Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups All-Purpose Flour 1 Tsp Baking Powder 1/4 Tsp Baking Soda 1/4 Tsp Ground Nutmeg 1/8 Tsp Salt 3/4 cups Canned Pumpkin 3 Tbsp Cooking Oil 2 Tbsp Brown Sugar 2 Tsp Granulated Sugar 1/4 Tsp Ground Cinnamon The flavor of these biscuit-like rolls will remind you of pumpkin pie. In a medium mixing bowl combine flour, baking powder, baking soda, nutmeg, and salt. In a small mixing bowl combine the pumpkin, oil, and brown sugar. Add pumpkin mixture to dry mixture, stirring with a fork until combined. Form into a ball. Line a large baking sheet with foil. Turn dough out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Divide dough in half. Roll each half to a 10-inch circle. Cut each circle into 8 wedges. To shape, begin at the wide end of each wedge and loosely roll toward the point. Place point sides down, about 2 inches apart, on the prepared baking sheet. Curve ends of rolls slightly. Combine the granulated sugar and cinnamon; sprinkle over crescents. Bake in a 400F. oven for 9 to 11 minutes or until golden brown. Serve warm. Makes 16 rolls. Make-Ahead Tip: Prepare, bake, and cool rolls. Freeze in a freezer container or bag up to 1 month. Wrap frozen rolls in foil and thaw at room temperature for 2 hours; reheat in a 375F. oven for 3 to 5 minutes. Nutrition facts per serving: 80 calories, 3 g total fat, 0 g saturated fat, 0 mg cholesterol, 60 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein, 29.5% CFF These were very easy and quick to put together. Kids would have fun rolling them into the crescent shape. Tasted very good!! Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : This was part of dinner tonite. They were very tasty. I think that they are too small and less could have been made and enjoyed. As they are they are mini-crescent rolls ... but they do taste very good!! * Exported from MasterCook * Quick Cranberry Bread Recipe By :James Beard, Beard on Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 tsp baking soda 1 tsp double-acting baking powder 1 tsp salt 2 eggs 1 cup granulated sugar 1/4 cup melted butter 1 1/4 cups milk -- mixed with 1 tsp rosewater 1 1/4 cups raw cranberries -- roughly chopped 3/4 cup walnuts or pecans Preheat oven to 350F. Mix the dry ingredients together. Mix by hand or with a beater the eggs and sugar until well blended. Stir in the melted butter and the milk/rosewater. Stir in the flour mixture just until moistened, and then fold in the cranberries and nuts. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4-5 inches wide. Bake 55-60 mins, or until the top springs back when touched lightly or a cake tester comes out clean. Let stand in the tin for a few minutes before turning out onto a rack to cool. When thoroughly cooled wrap in plastic or foil and let sit half a day before cutting. Cranberry Orange Bread: Use 1/2 cup orange juice and 3/4 cup milk as the liquid, and add with the cranberries 3 T grated orange rind. From "Virginia" - - - - - - - - - - - - - - - - - - - NOTES : Marsha requested a Cranberry Bread without orange. Here's my standby, from James Beard's Beard on Bread. I make both the orange and non-orange versions. Happy Holidays, everyone! * Exported from MasterCook * Review Of Cuisinart Recipe By :www.nytimes.com, FLORENCE FABRICANT Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Test Kitchen: An Old Pro Learns Some New Tricks By FLORENCE FABRICANT http://www.nytimes.com/2000/10/11/living/11KITC.html HE Cuisinart's profile, so familiar for more than 25 years, has had a curvaceous makeover. The latest model, the PowerPrep Plus, has a sleek white rounded base instead of an angular one. Also new are touch-pad buttons, which replace levers, and a work bowl made of clear, not smoky, plastic. The feed tube, originally in the front, is there again. But this new machine is not just comelier. A new setting has been added, for mixing and kneading yeast doughs, and a reconfigured stainless-steel dough blade has replaced the barely adequate plastic one. Over the years, there have been subtle changes in the machine, which was introduced in 1973. Machine capacity grew from 7 cups to 14, the feed tube was moved to the back on many models, the motor was strengthened and the pulse button was added. But this is the first time a new feature has been incorporated into a total redesign. So, do I spend more than $300 on the new model and wind up with two food processors, or consign my reliable DLC-7 Super Pro to a thrift shop? (It would be nice if I could trade it in, like a used car.) As a baker, I would probably spring for the PowerPrep Plus. While the new machine performs much the same as my 15- year-old one, the added dough setting and the curved but blunt metal dough blade are most effective. I tried a heavy yeast bread recipe, one calling for six cups of flour, and the blade and setting handled it beautifully, kneading the dough in 45 seconds. "We wanted to refine the machine for the high-end user, for hobbyist cooks," said Kerry Cooper, the senior marketing manager for food processors at Cuisinart, which has its headquarters in Stamford, Conn. "We worked with Charles van Over to engineer the dough setting and the blade." Mr. van Over is the author of "The Best Bread Ever" (Broadway Books, 1997), which outlined the connection between temperature, time and oxidation in bread baking. Mr. van Over came up with virtually foolproof food processor methods. Some of his recipes are in the instruction booklet. With the new dough setting, dough is mixed and kneaded at 1,350 r.p.m.'s instead of 1,750 at the regular setting. At the slower speed there is less aeration, Mr. Cooper said, "so you get a better mix and your dough is much more tolerant if you happen to use a little too much liquid." Because the work bowl capacity and the blade housing are the same in the new model and in my old machine, I tried mixing the six-cup bread recipe in the old model, using the new dough blade. The machine struggled. I finished the recipe in the new machine. A pizza recipe using just three cups of flour came out about as fine using the new dough blade in my old machine as in the new one. I also found that walnuts pulsed with the regular metal knife blade on the slower dough setting came out more evenly chopped than they did on the regular, faster speed; another bonus for a baker. The Cuisinart PowerPrep Plus, with a suggested retail price of $425, is sold in many housewares stores for around $325. The dough blade, which comes with the machine, can be bought separately for $30. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt Rising Bread #8 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups boiling water 6 Tablespoons Salt-Rising Yeast 4 Tablespoons nonfat dry milk ----- 4 Cups Bread Flour 2 Cups hot water ----- 1 Cup warm water 8 Cups Bread Flour 6 Tablespoons sugar 2 Tablespoons salt 1/2 Cup shortening 2 Tablespoons dry milk 2 Tablespoons Active Dry Yeast Yeast 2 Cups boiling water 6 Tablespoons Salt-Rising Yeast 4 Tablespoons nonfat dry milk Pour the boiling water into small bowl Sprinkle the Salt-Rising Yeast and dry milk in water and stir until well mixed Stir again in few minutes until thickened. Cover and place in warm place (100 to 105 degrees F. for 12 to 24 hours. NOTE: A BETTER TASTING LOAF CAN BE MADE BY LETTING IT FERMENT FOR 38 TO 48 HOURS INSTEAD OF 12 TO 24 HOURS. 4 Cups Bread Flour 2 Cups hot water Procedure: Add flour and hot water to starter and ferment for 2 to 4 hours or longer in a warm place. It's O.K. to let set overnight if you want a stronger cheesy flavor. 1 Cup warm water 8 Cups Bread Flour 6 Tablespoons sugar 2 Tablespoons salt 1/2 Cup shortening 2 Tablespoons dry milk 2 Tablespoons Active Dry Yeast Yeast Procedure: Add the dry milk, yeast, warm water, flour, salt , sugar and shorening. Mix until gluten is properly developed. Divide dough into individual size loaves and proof 2 to 4 hours in a warm place. Bake at 350-400 degrees F. until golden brown and bottom sounds hollow when thumped. Note: Loaf may not double in size during proof. This type of bread does not reach full volume and the interior is close grained. The bread has a very strong cheesy flavor and the odor can be smelled throughout the house. From "Willie J. Prejean" - - - - - - - - - - - - - - - - - - - NOTES : To make it you will need to order the Salt Rising Yeast from the King Arthur Baker's Catalogue unless you can obtain some from a Bakery Supply House.or a local bakery. * Exported from MasterCook * Savory Italian Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cup warm water 2 tbsp vegetable oil 1 tbsp sugar 1 tbsp garlic salt 1 1/2 tbsp Italian seasonings 2 tbsp yeast 6 1/2 cups flour -- ap or bread flour vegetable oil 1 egg white 1 tbsp cold water Stir yeast, oil, sugar, garlic salt, Italian seasoning, yeast and 3 cups flour. Beat for 3 minutes. Gradually add enough flour to make soft dough and knead 10-12 minutes. Place dough in greased bowl and turn once to grease top. Cover and let rise at 80 F until doubled in size. Punch down dough and divide into 4 pieces. Cover and let rest 10 minutes. Roll each piece of dough into 15 inch rope Take ends of 2 ropes and pinch together. To shape - crisscross over and under forming a twist. Pinch together ends and tuck under loaf. Insert toothpicks to hold ends together. Place on greased sheet. Repeat with other ropes. Brush with oil, cover with saran and let rise until doubled. Beat together egg white and 1 tbsp water until frothy. Brush on loaves. Bake in preheated 400F oven for 35-40 minutes. Remove toothpicks and let cool on rack. This bread will be crusty. For soft crust, spray with non-stick cooking spray and return to oven for 2 minutes. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - NOTES : I found this somewhere on the web. It was called a prize winner and when I tried it, I agreed. Very flavorful and aromatic. * Exported from MasterCook * Skillet Corn Bread Recipe By :50 Chowders Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Yellow Cornmeal 1 cups All-Purpose Flour 1 Tsp Kosher Salt -- or scant 3/4 Tsp Table Salt -- Or Fine Sea Salt 2 Tbsp Sugar 1 Tbsp Baking Powder 2 Lg Eggs -- Beaten 1 cups Whole Milk -- Plus 2 Tbsp Whole Milk 4 Tbsp Bacon Fat -- Or Unsalted Butter Or Corn Oil -- Note 1 Reprinted with permission of Simon and Schuster Inc., New York, New York. "I love the smell of corn bread hot out of the oven. It's my idea of what a home kitchen ought to smell like. Skillet corn bread takes only five minutes to mix and twenty minutes to bake, and it costs less than a dollar for a thick eight-inch round - a good deal, no matter how you slice it." An 8- or 9-inch round cake pan, well greased, can be substituted for the skillet. The timing is about the same, but the corn bread will not be as crisp or browned on the bottom and sides. For equipment, you will need a large mixing bowl, a wire whisk, a rubber spatula, and a well-seasoned 8-to 9-inch cast-iron skillet. Note 1: (3 tablespoons for thebatter, 1 tablespoon for the skillet) 1. Preheat the oven to 425F. 2. Combine the cornmeal, flour, salt, sugar and baking powder in a large mixing bowl and whisk together to mix well. Add the eggs and milk and mix until you have a smooth batter. 3. Heat an 8- to 9-inch cast-iron skillet over low heat and add the bacon fat or butter. (If you are using corn oil, just add 3 tablespoons directly to the batter.) When the fat is melted, pour 3 tablespoons into the corn bread batter and mix well. Leave the remaining 1 tablespoon of fat in the skillet and turn the heat up to medium-high. When the pan is hot (but not scorching hot), scrape in the batter; you will hear it sizzle. Immediately place the skillet in the oven and bake for about 20 minutes, until the corn bread is golden brown on top.To test, stick a skewer into the center of the corn bread; if it comes out clean, the bread is done. Use a spatula to remove the corn bread to a wire rack and let it cool for 10 minutes, then cut into wedges and serve warm. Makes one 8-inch round corn bread From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soda Cheese Bread Recipe By :"Randy Lofficier" Serving Size : 20 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups self-rising flour 1/4 teaspoon baking soda 1 cup butter 2 eggs 2 cups milk 1 1/2 cups grated cheese Blend flour and butter and soda Add eggs and m ilk, blend well Mix in cheese Pour into a buttered casserole and bake at 325 for an hour or until tester in center comes out clean Yield: "20 pieces" - - - - - - - - - - - - - - - - - - - NOTES : I was looking for an easy to make quick bread with a higher protein content. I fooled around with a traditional soda bread recipe and came up with this easy to make Soda Cheese Bread. If you count it as making 20 slices, each one has 6 gms of protein. * Exported from MasterCook * Spicy Ginger Biscotti Recipe By :"Sue & Sam" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 oz crystallized ginger.minced 8 oz blanched almonds 3 lg eggs 1/2 cup honey 2 cup flour -- plus 2 tbsp flour 1/4 tsp salt 1 1/2 tsp baking powder 2 tsp white pepper 2 tsp ground ginger 2 tbsp cinnamon 2 tsp dried mustard 2 tsp ground cloves 1/2 cup sugar Mix flour, salt, baking powder, ginger, cinnamon, mustard, pepper, cloves and sugar. Stir in finely minced ginger. Add mixed eggs and honey anbd stir into dry ingredients along with almonds. The final mix should be quite thick. If it is not, then cooking time increases and the ginger dries out. Put about 20" saran on table and put one half of the dough in here. Fold saran and press to shape dough into rectangle about one half inch thick. Do the same with other half and then put these two in freezer for three or more hours. Remove from freezer, remove saran and put on pam'ed cookie sheet, cooking at 300F for 50 minutes. Take out of oven and slice on diagonal - about 1/2" thick slices. Put them back on cookie sheet and bake at 275F, turning every 15-20 minutes until brown and fairly dry. Check every 15-20 minutes. Put on rack to cook. Store so that they stay dry (zip lock bag) and watch out for your teeth. They are meant for dunking in your coffee or tea. - - - - - - - - - - - - - - - - - - - NOTES : These are mainly whole almonds, but I imagine that almond paste would be substituted. The only one of these I have tried is the first and they can have a good bite to them. Sounds wierd, but folks seem to become addicted to them i.e. my kids. Give them a try - but watch your teeth - they are hard but very tasty. I make enough of them to make my own crystallized ginger. * Exported from MasterCook * Split-Top Butter Loaf Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp sugar 3/4 cups warm water -- 105 to 115 degrees F 1 env active dry yeast 1 1/2 cups buttermilk 1 egg 1 tbsp salt 1/4 cups honey 3 tbsps butter -- in pieces 6 cups bread flour Topping: 2 tbsps butter -- melted Stir sugar into warm water in small cup. Sprinkle yeast over top. Let stand until foamy 5 to 10 minutes. Heat buttermilk, egg, salt, honey and butter in saucepan until butter melts and mixture registers 110 degrees F to 120 degrees F on instant-read thermometer. Transfer to a large bowl. Add 2 cups bread flour; beat until smooth. Stir in yeast mixture. Add remaining flour, 1/2 cup at a time until dough holds together and pulls away from the sides of the bowl. Transfer dough to lightly floured surface. Knead until smooth and elastic, 8 to 10 minutes. Transfer to large greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Punch dough down. Let rest for 5 minues. Grease two 9 1/4 x 5 1/4 x 2 3/4-inch loaf pans. Divide dough in half; lightly coat halves with flour. Gently pat each half into 7 x 5 inch rectangle. Transfer to the 2 prepared loaf pans. Cover with clean kitchen towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. Heat oven to 350 degrees. With a razor blade or very sharp knife, make a slash down length of each loaf. Bake in 350 degree oven for 15 minutes. Open oven; pull rack with breads out slightly. Brush loaves with some of the melted butter. Bake another 15 minutes. Brush again with butter. Bake another 5 minutes or until loaves sound hollow when tapped. Remove loaves from pans to wire to cool. Description: "Makes 2 loaves (12 slices each) at $1.42 each loaf." Source: "Family Circle 2/1/00" From "Jennifer Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : I've made my first loaf for the fall season (I do very little bread baking during the summer) and it's so nice to smell fresh bread again. We love this recipe! It came from family circle and is wonderful! * Exported from MasterCook * Stollen #7 Recipe By :"Patrice Vogel" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit & Spice Breads Holidays & Gifts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 cup bread flour 2 teaspoons instant yeast 1/2 cup water --- Dough: 1/4 cup butter 1 large egg 1/4 cup milk 1 tsp vanilla extract 1 tsp almond extract 1/4 tsp cardamom 2 cups bread flour 1/2 cup whole wheat flour 1/3 cup sugar 2 3/4 tsp salt 4 tsp instant yeast 1 Tbsp dough enhancer --- Filling: 1/2 cup golden raisins 1/4 cup rum 1/2 cup dried cherries 1/2 cup toasted slivered almonds 1/2 cup chopped dates 1/2 cup marzipan pieces (optional) --- Topping: 1 1/2 Tbsp melted butter powdered sugar Night before: Add sponge ingredients to bread machine pan. Program "Quick Dough" cycle. Turn off the machine after 10 minutes and let the sponge rest overnight. Soak dried fruit in rum. Next morning: Add dough ingredients to bread machine. Program "Dough" cycle. Remove completed dough to a lightly oiled surface. Knead in filling ingredients jelly roll style. Divide roll in half and shape each into an oval. Fold each almost in half, pinching the top into the bottom to seal. Cover with oiled plastic wrap and proof for 2 hours. Preheat oven to 360F. Bake 20-30 minutes. Tent with foil after 20 minutes if too brown (finished loaves should be golden). Brush with butter, allow to cool, then dust with powdered sugar. - - - - - - - - - - - - - - - - - - - NOTES : Following is my recipe for Stollen perfected over the years to meet my Mother's high standard (she grew up with real Dresden Stollen). I go into mass production to make gifts for demanding friends and family each year, so the recipe is quite easy (for bread machine and hand kneading) and more healthful than some. Hope you enjoy it. * Exported from MasterCook * Stollen #8 Recipe By :"Patrice Vogel" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Hand Made Holidays & Gifts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 cup bread flour 2 teaspoons instant yeast 1/2 cup water --- Dough: 1/4 cup butter 2 cups bread flour 1 large egg 1/2 cup whole wheat flour 1/4 cup milk 1/3 cup sugar 1 tsp vanilla extract 1 1/4 tsp salt 1 tsp almond extract 4 tsp instant yeast 1/4 tsp cardamom 1 Tbsp dough enhancer --- Filling: 1/2 cup golden raisins 1/4 cup rum 1/2 cup dried cherries 1/2 cup toasted slivered almonds 1/2 cup chopped dates 1/2 cup marzipan pieces -- (optional) --- Topping: 1 1/2 Tbsp melted butter powdered sugar Night before: Combine all sponge ingredients in a large bowl, stirring until smooth. Cover lightly and allow to rest overnight at room temperature. Stir fruit and rum together and store. Next morning: Add dough ingredients to the sponge. Stir to combine, then knead thoroughly until dough is smooth and supple. Place dough in a lightly oiled bowl, cover and proof 1 - 1 1/2 hours. Remove dough to a lightly oiled surface. Knead in filling ingredients jelly roll style. Divide roll in half and shape each into an oval. Fold each almost in half, pinching the top into the bottom to seal. Cover with oiled plastic wrap and proof for 2 hours. Preheat oven to 360F. Bake 20-30 minutes. Tent with foil after 20 minutes if too brown (finished loaves should be golden). Brush with butter and allow to cool, then dust with powdered sugar. - - - - - - - - - - - - - - - - - - - NOTES : Following is my recipe for Stollen perfected over the years to meet my Mother's high standard (she grew up with real Dresden Stollen). I go into mass production to make gifts for demanding friends and family each year, so the recipe is quite easy (for bread machine and hand kneading) and more healthful than some. Hope you enjoy it. * Exported from MasterCook * Stollen #9 Recipe By :Spice Cookbook, Avanelle Day and Lillie Stuckey 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 -------- ------------ -------------------------------- 2 envelopes active dry yeast 1/2 cup warm water (110 to 115F.) 2 teaspoons sugar --- 1 cup scalded milk 1/2 cup sugar 1/2 cup soft butter or margarine -- (1 stick) 2 large eggs 6 cups sifted all-purpose flour 1 1/2 teaspoons salt 1 1/2 teaspoons ground nutmeg 2 teaspoons grated lemon rind 1 1/2 cups seedless raisins 1 1/3 cups chopped almonds 1/4 cup butter or margarine -- (1/2 stick) melted 1/4 cup sugar 1/2 teaspoon ground cinnamon 2 cups sifted confectioners' sugar 3 tablespoons water Place the first 3 ingredients in a mixing bowl large enough for mixing the dough. Let stand until yeast softens. Cool milk to lukewarm and add to yeast along with the 1/2 cup sugar and butter or margarine. Mix well. Beat in eggs. Stir in 3 cups of the flour, together with the salt, nutmeg, and lemon rind. Beat until batter drops in sheets from the spoon. Stir in remaining flour, raisins, and 1 cup of the almonds. Turn onto a lightly floured board. Knead until dough is smooth and satiny. Put dough into a greased bowl, turning to bring the greased side to the top. Cover and let rise in a warm place (80 to 85F.) 1 hour or until dough has doubled in size. Punch down dough. Cover and let rest 10 minutes. Divide the dough in half. Roll each half into a rectangular sheet 1/2 inch thick and about 12 inches long. Brush each with melted butter or margarine. Mix the 1/4 cup sugar with the cinnamon and sprinkle it, together with the remaining almonds, over the dough. Fold sides of each piece of dough to the middle and stretch to make long loaves, thick at the middle, narrow at the ends. Place each on a greased baking sheet. Brush tops with melted butter or margarine. Cover and let rise in a warm place (80 to 85F.) 45 minutes or until double in size. Bake in a preheated moderate oven (375F.) 20 minutes or until browned. Combine confectioners' sugar and water and spread over top of the warm loaves when they are placed on wire racks to cool. YIELD: 2 stollens The Spice Cookbook by Avanelle Day and Lillie Stuckey (David White Company, 1964). From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Struan Five-Grain Bread Recipe By :Brother Peter Reinhart 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 1/2 cups high-gluten bread flour 3 tablespoons coarse cornmeal 3 tablespoons rolled oats -- (or instant oats) 3 tablespoons brown sugar 2 tablespoons wheat bran 1 1/2 teaspoons salt -- (I use sea salt) 1 tablespoon instant yeast -- (or 1-1/4 tablespoons active dry yeast -- dissolved in 4 tablespoons warm water) 3 tablespoons cooked brown rice 1 1/2 tablespoons honey 1/3 cup buttermilk -- (low-fat or whole milk can be substituted) 3/4 cup water -- at room temperature 1 tablespoon poppy seeds -- for the topping In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt, and yeast, stirring to distribute. Add the cooked rice, honey, and buttermilk; mix. Add 1/2 cup water, reserving the rest for adjustments during kneading. Using your hands, squeeze the ingredients together until they make a ball. Add more water as needed until all the dry ingredients have been incorporated into the dough ball. Sprinkle some flour on your clean work surface and turn the ball out of the bowl. Begin kneading. Add additional water or flour as needed. It will take about 10 to 15 minutes to knead by hand. The dough will change before your eyes, lightening in color, gradually becoming more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic. When you push the heels of your hands into the dough, it should give way but not tear. If it flakes or crumbles, add a little more water; if it is sticky, sprinkle in more flour. Wipe the inside of a clean mixing bowl with a little oil, or mist with a vegetable-oil pan spray (I use canola oil). Place the dough in the bowl and over with a damp towel or plastic-wrap (I prefer a damp towel as I believe it allows the dough to "breathe."), or place the bowl in a plastic bag. Allow the dough to ferment in a warm place for about 90 minutes, or until it has roughly doubled in size. Shape the dough into a loaf by pressing it out from the center with the heels of your hands, gently flattening it into a rough rectangle and punching it down, degassing it. Then roll the dough up into the shape of a cigar. Pinch the seam closed with either your fingers or the edge of your hand, sealing it as best you can. Place the loaf, seam side down, in a greased (I use the canola oil mister) 9-by-4-inch pan. Spray the top with water and sprinkle on the poppy seeds (I gently press them into the dough - that's gently). Cover and allow the dough to rise until it crests over the top of the pan, about 90 minutes. Preheat the oven to 350F. Bake the loaf for approximately 45 to 55 minutes. The loaf should dome nicely and be dark golden in color. The sides and bottom should be a uniform light golden brown. Brother Peter is a "thwacker" but I use an instant-read thermometer to make sure that the interior of the loaf has reached at least 190 degrees. Allow the bread to cool thoroughly on a rack at least 40 minutes before slicing it. This bread is fantastic for both toast and sandwiches. Brother Peter says, "There is something almost magical about how the flavor of mayonnaise marries with the light sweetness of the loaf." From TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - NOTES : This recipe was recently printed in my local newspaper. I was pleased to see it as it is one of Brother Peter Reinhart's recipes, and he is one of my "baking heroes." I had first read of Struan bread in his book, "Brother Juniper's Bread Book." The book recipe makes four loaves and this one makes one loaf, however, I adapted it to make two loaves as I knew just one wouldn't last very long around here. So, let's go... * Exported from MasterCook * Sweet Potato Biscuits #3 Recipe By :BH&G Serving Size : 18 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Mashed Cooked Sweet Potato -- Note 1 1/4 cups Sugar 1 Egg -- Beaten 1 Tbsp Butter Or Margarine -- Melted 1 cups Milk 3 cups Self-Rising Flour 1 Tsp Baking Powder 1/2 cups Shortening For different shapes, use a sharp knife to cut the rolled dough into squares or triangles. 1. Combine mashed sweet potato, sugar, egg, and melted margarine or butter in a mixing bowl. Beat with a fork until smooth. Stir in milk. Set mixture aside. 2. Stir together self-rising flour and baking powder in a large mixing bowl. Cut in shortening until mixture resembles coarse crumbs. Make a well in the center of dry mixture. Add sweet-potato mixture and stir just until combined. 3. Turn out onto a well-floured surface. Knead gently for 10 to 12 strokes. Roll or pat dough to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. Reroll as necessary. Place biscuits 1 inch apart on a large baking sheet. 4. Bake in a 400F oven for 15 to 20 minutes or until the biscuits are lightly browned. Makes 16 to 18 biscuits. NOTE 1: To make 1 cup mashed potatoes, peel 2 medium sweet potatoes (about 1 pound total). Cut into 1-1/2-inch chunks. Place in a large amount of boiling water. Simmer about 20 minutes or until very tender. Drain. Mash with a potato masher or beat with an electric mixer. Make-Ahead Tip: Cook and mash the sweet potato in a bowl. Cover and chill up to 1 day ahead. Cool biscuits; place in an airtight freezer container or a plastic freezer bag. Seal, label, and freeze up to 1 month. To reheat: wrap frozen biscuits in foil. Bake in a 350F oven for 10 to 15 minutes or until warm. Nutrition facts per serving: 182 calories, 8 g total fat, 2 g saturated fat, 14 mg cholesterol, 341 mg sodium, 24 g carbohydrate, 3 g fiber, 3 g protein, 26% vitamin A, 4% vitamin C, 10% calcium, 7% iron. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thoughts On Levy's Rye Bread And Bagels Recipe By : Rose Levy Beranbaum Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** See Recipes: Jewis Rye Bread, Levy's Real Bagels, Part 1 and Bagels, Part 2 The Way They Were By Rose Levy Beranbaum Special to The Washington Post Wednesday, November 8, 2000 My first bread memory and my first teething ring are one and the same: the beloved bagel. My mother, who was a dentist, considered it the ideal natural teething ring because of its firm yet forgiving texture. But it was my father who brought home the bagels on a string every Friday afternoon after he made his weekly delivery of peels. A peel is a flat wooden tray with a long handle, designed for transferring bread to the oven. Peels for bagels are only slightly wider than the bagel itself. The bagels, after being boiled in salted water, are lined up on this piece of wood, that has been lightly sprinkled with cornmeal, and thrust from it directly onto the hot oven shelf. In the 1940s after the war and the early 1950s, when times were hard, my father, Robert Levy, a skilled cabinet-maker, turned to bagel peel production and laid claim to the exclusive bagel peel business in the greater New York area, which included the five boroughs and all of New Jersey. This did not make us rich, but we had all the bagels we could eat. Nowadays, bagel appreciation has permeated the world, but they are not the bagels of my childhood. Those were dense and chewy, plain golden brown--no poppy seeds, onion or "everything" and certainly no boutique blueberry bagels with the texture of cake. (The first time I heard about those I felt as if the world as I knew it was coming to an end.) My bagels were served cut in half vertically so that to my childish imagination they delightfully resembled telephone receivers, and each cut half was spread with a big lump of sweet butter. As I bit off each piece, a new lump of butter would be applied by my attentive grandmother. When I got older, I ate bagels the way the grown-ups did, cutting them in half horizontally, digging out the soft centers and toasting them before filling the cavities thus created with butter. I haven't had a bagel that has pleased me as much in all these years: The texture of bagels has become ever more compromised in the direction of an airy bread. I was afraid to make them myself because I somehow believed a homemade bagel could never come close to my memory. Happily, I was proven wrong by following the directions of a great baker, Lauren Groveman. Not only did the bagels match my memory, they exceeded it. The other bread dear to my memory is Jewish rye. Since Levy's was the most popular brand and that was our family name, I always felt a special connection to it though the bread we ate was a less commercial variety produced by a small bakery in the Bronx. Both my parents were born and raised there, but when I was growing up, we lived in Manhattan. Whenever my father had an excuse to return to the Bronx, he never came home without a freshly baked loaf from his favorite bakery. Sometimes it was dense, moist corn bread, other times coarse pumpernickel, neither of which interested me. My choice was the rye bread, studded with constellations of caraway seeds. (I always complained when he brought home the seedless variety, which he would only do when they sold out of the caraway one.) My grandmother, who lived with us, would serve it to me spread thickly with unsalted butter, the top paved with rounds of sliced red radishes, lightly sprinkled with kosher salt, crushed fine between her thumb and index finger. To this day it is my favorite way to eat rye bread, except that I now use fleur du sel instead of kosher salt. It has taken me years to get my rye bread to taste and feel just right. I like a wheaty flavor with not so much rye that it becomes bitter and a chewy texture that is not so dense it becomes pasty. I love using La Cloche, a large, unglazed, earthenware platter with a dome-shaped top, in which to bake the bread. During baking, the bread rises to fill the dome, which gives it a lovely shape, moist texture and very crunchy crust. The bread is still delicious and beautiful when made free-form or in two half-size loaves. I prefer making both the bagels and rye bread entirely by hand because half the pleasure lies in the feel of kneading the dough. But the quality will be equal if either is made with a heavy-duty electric mixer. My husband enjoys the extra caraway-sour flavor provided by the small amount of rye flavor, which reminds him of the Jewish deli rye. Either way, this is a very satisfying bread. If you believe in the value of anticipation, there is only one thing that possibly is better than eating either of these delicious breads: Smelling them as they are baking. Eating them still warm from the oven is another decided advantage to making them yourself. From "Joni Repasch" - - - - - - - - - - - - - - - - - - -