* Exported from MasterCook * Tips For Making Gluten Free Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** 1. Buy a machine that makes the one-and-one-half pound square-type loaf. This will enable you to make medium and small size loaves that are easy to slice for sandwiches and toast. We do not recommend making large size gluten-free loaves. 2. Gluten-free doughs are sticky and difficult to mix. Help your machine by checking on the dough often during the first five to ten minutes. Scrape down the sides of the pan with a soft rubber spatula. 3. Gluten-free dough does not look like ordinary wheat dough. Gluten-free doughs require more liquid and, in some recipes, resemble a batter more than a dough. By observing the dough mixing during the first five to ten minutes, you will get a feel for what gluten-free dough should look like and be able to adjust the liquid and dry ingredients accordingly. 4. The dough will mix more readily if you always add the liquid ingredients first. Do this even if your machine recommends that dry ingredients should go in first. 5. Gluten-free breads require extra yeast to rise. Some recipes will double or triple the amount of yeast called for in a similar recipe made with wheat flour. 6. If your machine has a yeast dispenser, do not use it. The bread will rise higher if you sprinkle the yeast on top of the dry ingredients just before you start the machine. 7. A combination of three or four flours will taste better than a mixture of just one or two flours. The bread will rise higher as well. 8. Never buy your flours from an open bin. They may be contaminated with small amounts of gluten-containing products. Use only products that are sealed in a package. 9. Wheat-free ingredients are not the same as gluten-free products. 10. Potato starch flour is not the same as potato flour. Potato flour is heavier and does not work well in gluten-free breads. From Bread Machine Baking for Better Health From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat And Oat Bread Recipe By :BH&G Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups All-Purpose Flour -- (To 2 1/4 C) 1/3 cups Rolled Oats 1 Pkg Active Dry Yeast 1 cups Warm Water -- (120 - 130 Deg) 2 Tbsp Honey -- Or Maple Syrup 1 1/2 Tsp Cooking Oil 2/3 cups Whole Wheat Flour Nonstick Spray Coating Skim Milk Rolled Oats When making yeast breads, always check the temperature of the liquid with a thermometer before adding it to the yeast mixture. If it's too hot or too cold, the bread won't rise. In a medium mixing bowl combine 1-1/4 cups of the all-purpose flour, the 1/3 cup oats, the yeast, and 1/2 teaspoon salt. Add the water, honey or syrup, and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes. Stir in whole wheat flour and as much of the remaining all-purpose flour as you can. On a lightly floured surface knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Spray a bowl with nonstick coating. Place dough in bowl; turn once. Cover; let rise in a warm place until double in size (50 to 60 minutes). Punch down. Turn out onto a lightly floured surface. Cover; let rest 10 minutes. Spray an 8x4x2-inch loaf pan with nonstick coating. Shape dough into loaf; place in pan. Cover; let rise until nearly double (30 to 45 minutes). Brush with milk; sprinkle lightly with additional oats. Bake in a 375F. oven for 30 to 35 minutes or until bread sounds hollow when lightly tapped. Remove from pan. Cool on wire rack. Makes 1 loaf (16 servings). Make-Ahead Tip: Prepare and bake bread; cool completely. Freeze in a freezer container or bag up to 1 month. To serve, thaw bread at room temperature. Nutrition facts per serving: 84 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 68 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 87.2 Total Fat 0.8g Sat Fat 0.1g Carb 17.7g Fiber 1g Pro 2.7g Sod 2mg CFF 8% * Exported from MasterCook * Wheat-Free Rice Flour Muffins Recipe By :Mollie Katzen's Sunlight Cafe Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick spray for the pan 1 cup rice flour 1/2 cup millet or barley flour 1/2 cup oat flour 1/2 teaspoon salt 1 teaspoon baking powder 3/4 cup milk (plain soy milk will also work) 1/4 cup pure maple syrup or light honey 1 large egg 1 teaspoon vanilla extract 4 tablespoons canola oil -- (1/2 stick) -- or melted unsalted butter 1.Preheat the oven to 375 degrees F. Lightly spray 8 standard-sized muffin cups with nonstick spray. 2.Place the flours in a medium-sized bowl with the baking powder and salt. Stir until thoroughly combined. 3.Measure 3/4 cup milk into a 2-cup liquid measure, and measure in the maple syrup or honey. Add the egg and vanilla, and beat gently with a fork or a small whisk until well blended. 4.Slowly pour this mixture into the dry ingredients, along with the oil or melted butter. Using a spoon or a rubber spatula, stir from the bottom of the bowl until the dry ingredients are all moistened. Don't overmix; a few lumps are okay. 5.Spoon the batter into the prepared muffin cups. For smaller muffins, fill the cups about 4/5 of the way. For larger muffins, fill them even with the top of the pan. If you have extra batter, spray one or two additional muffin cups with nonstick spray, and put in as much batter as you have. 6.Bake in the center of the oven for to 20 to 25 minutes, or until lightly browned on top, and a toothpick inserted into the center comes out clean. Remove the pan from the oven, then remove the muffins from the pan and place them on a rack to cool. Wait at least 30 minutes before serving. (To reheat, don't try splitting and toasting these, as they are too crumbly. Better to just heat them, whole, in a toaster oven. ) 10 minutes to prepare; 20 to 25 minutes to bake Yield: About 8 medium-sized muffins Ellen - - - - - - - - - - - - - - - - - - - NOTES : Just about any grain can be ground into flour, and each has its own distinct personality and flavor. You can buy many kinds of flour at natural foods stores, usually in 2-pound bags. Store them in an airtight container in a cool dry place--ideally the freezer--to keep the flour fresh. Most "alternative" (non-wheat) flours need to be combined with at least some wheat in order for the final product to hold together and feel good in the mouth. This is because wheat flour is the only kind that contains sufficient gluten-forming proteins to give coherent structure and texture to the result. That said, sometimes you can get away with leaving the wheat flour out--and I know this is important for those of you with wheat allergies. These wheat-free muffins are a case in point. They have a lovely flavor and a texture much more delicate and crumbly (almost powdery, in a nice kind of way) than "regular" muffins. * Exported from MasterCook * White Bread #7 Recipe By :Breadman Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 cups Water -- Plus (1C+2 Tbsp) 2 Tbsp Water 2 Tbsp Canola Oil -- (2 Tbsp) 2 Tsp Salt -- (1 1/2 Tsp) 3 Tbsp Sugar -- (2 Tbsp) 2 Tbsp Dry Milk Powder -- (1 1/2 Tbsp) (I Omitted The Dry Milk Powder) 4 1/2 cups White Bread Flour -- (3 1/4 C) 2 Tsp Active Dry Yeast -- (1 3/4 Tsp) Add all ingredients to your bread machine baking pan in order of your particular machine's manufacturer's directions. Use the white bread setting. I used light crust setting also. Push Start. This was very good!! Very nice texture and flavor. Would be an excellent bread for kid's lunches. Tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Made a basic White Bread recipe and it was very good. Great for kids lunches. * Exported from MasterCook * Whole Wheat Butterhorns Recipe By :BH&G Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups All-Purpose Flour -- (To 3 C) 2 Pkg Active Dry Yeast 1 3/4 cups Water 1/3 cups Packed Brown Sugar 3 Tbsp Shortening 1/2 Tsp Salt 2 cups Whole Wheat Flour 6 Tbsp Butter Or Margarine -- Softened Butter Or Margarine -- Softened Bake these rolls right away or freeze the bread dough and bake 12, 24 or 36 rolls as needed. 1. In a large mixing bowl stir together 1-1/2 cups of the all-purpose flour and the yeast. In a small saucepan heat water, sugar, shortening, and salt just until warm (115F to 120F) and shortening is almost melted, stirring constantly. Add to flour mixture. 2. Beat with an electric mixer on low speed for 30 seconds, scraping the sides of the bowl. Beat for 3 minutes on high speed. With a wooden spoon, stir in whole wheat flour and as much all-purpose flour as you can. 3. Turn out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). 4. Shape dough into a ball; place in a greased bowl, turning once to grease surface. Cover and let rise in a warm place until doubled in size (about 1 hour). Punch dough down; divide into thirds and shape each into a smooth ball. Cover and let rest 10 minutes. 5. On a lightly floured surface roll 1 ball of dough into a 12-inch circle; spread with 2 tablespoons of the softened butter or margarine. Cut circle into 12 wedges. 6. To shape the rolls, begin at the wide end of the wedge and roll dough toward the point. Place, point side down, 2 to 3 inches apart on a greased baking sheet. Repeat with remaining dough. Cover and let the rolls rise in a warm place until slightly more than doubled (about 45 minutes). Brush with melted butter. 7. Bake in a 400F oven for 10 to 12 minutes or until brown. Remove from baking sheet; cool on wire racks. Brush again with melted butter or margarine. Makes 36 rolls. Make-ahead tip: After kneading, divide dough into thirds. Form each portion into a smooth ball. Wrap each ball in clear plastic wrap and transfer to freezer bags. Seal, label, and freeze up to 3 months. To serve, let dough stand in freezer bags at room temperature about 2-1/2 hours or until thawed (or thaw overnight in the refrigerator). Shape, let rise and bake as above. Nutrition facts per serving: 88 calories, 3 g total fat, 2 g saturated fat, 5 mg cholesterol, 55 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein, 2% vitamin A, 0% vitamin C, 1% calcium, 4% iron. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pizza Dough #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Pizza & Calzones Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pklg. dry yeast 1 Pinch sugar 2 cups. warm water 3/4 cups. whole wheat flour 2 tablespoons. olive oil 4 1/2 tablespoons. salt 5 cups. all purpose flour -- (approximately) This uses only part whole wheat flour...all whole wheat would make it too heavy....yield will depend on the size of each pizza Sprinkle yeast & sugar over warm water in large bowl & stir to dissolve. Let stand 5 minutes. Mix in whole wheat flour, salt, and enough all purpose flour to form stiff dough. Knead until smooth, adding more all purpose flour if needed. Greas bowl with olive oil and place dough in it, turning so top is greased. Let rise till double, about 1 hour. Punch down, form and fill. Let rise 30 to 45 minutes. Bake at 400F - 450F. Temp & time will depend on whether you use a stone. From Epwerth15@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Pizza Dough With Variations Recipe By :Heather Reseck Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Hand Made Pizza & Calzones Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water -- plus 2 tablespoons warm water -- (13 oz.) 2 tablespoons olive oil 1 1/2 teaspoons salt 2 cups whole wheat bread flour -- plus 2 tablespoons whole wheat bread flour 2 cups unbleached bread flour 2 tablespoons vital wheat gluten 1 1/2 teaspoons instant yeast -- or 2 1/4 teaspoons active dry yeast Here's my favorite whole wheat pizza dough that I've developed for a forthcoming cookbook emphazing delicious, nutritious, and expeditious vegetarian cooking. If you have any suggestions for improvement, I'd love to hear them. Use this whole wheat dough for calzones and braided breads, too. Preparation Time: 5 minutes Bread Machine Time: 1 1/2-2 hours Makes: 2 1/4 pounds dough; 2 (14-inch) thin-crust pizzas Place ingredients in bread machine in order recommended by manufacturer. Select dough cycle and press start. Check dough after 5 minutes of kneading, and adjust water or flour as necessary to achieve a soft ball. When dough cycle is completed, follow recipe for Whole Wheat Pizza. Nutrition Facts per serving (1/16): 130 cal;. 2.5 gm total fat (0 gm sat. fat), 0 mg. chol., 220 mg sodium, 24 gm carbo., 2 gm fiber, 1gm sugars, 4 gm pro. Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 8% iron. Diabetic Exchanges: 1 1/2 breads Hand-Kneaded Method: Stir ingredients together in a mixing bowl. Knead on a lightly floured surface until smooth and elastic, about 7-10 minutes, adding as little flour as possible. (Coat hands with cooking spray to prevent sticking.) Preheat oven to 200F degrees and turn off. Place dough in large heat-proof bowl, and cover with a damp towel. Place bowl with dough in warm oven until dough has doubled (about 1 hour, or 1 1/2 to 2 hours at room temperature). Standing Mixer Method: Combine ingredients in the bowl of standing mixer. Knead on low speed with a dough hook about 5-7 minutes or until elastic. Follow remainder of hand-kneaded directions. Herbed Pizza Dough: Add 1 tablespoon Italian Seasoning Mix or 1 teaspoon dried chives, 1 teaspoon basil leaves, and 1 teaspoon oregano leaves. Pizza Dough Mix: Store dry ingredients except for yeast in a resealable bag at room temperature up to 1 month, or refrigerate or freeze up to 3 months. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Chive Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Medium Loaf: -- (Small Loaf): 2 1/3 cups Milk -- (1 3/4 C) 2/3 cups Plain Yogurt -- (1/2 C) 2 cups Brown rice flour -- (1 1/2 C) 2/3 cups Tapioca flour -- (1/2 C) 2/3 cups Potato starch flour -- (1/2 C) 2/3 cups Garbanzo bean flour -- (1/2 C) 1/3 cups Dried Chives -- (1/4 C) 2 Tbsp Date sugar -- (1 1/2 Tbsp) 4 1/2 Tsp Xanthan gum -- (3 Tsp) 1 Tbsp Salt -- (3/4 Tsp) 4 1/2 Tsp Yeast -- (3 Tsp) This is a nice sandwich bread that goes well with cheese and cold cuts. It is gluten-free and wheat-free. From Bread Machine Baking for Better Health From Reggie Dwork - - - - - - - - - - - - - - - - - - -