* Exported from MasterCook * Adobe Bread Recipe By :Kokopelli Cook Book by James and Carol Cunkle Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Ethnic Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/4 C Warm Water 1 1/2 C Hot Water 3 Tbsp Lard -- Or Vegetable Shortening 2 Tbsp Honey 1/4 C Mesquite Meal 1/4 C Wheat Flour 4 C All-Purpose Flour -- Or Enriched White Flour 1 Tsp Salt 2 Tbsp Vegetable Oil 2 Tbsp Mesquite Meal Source: Kokopelli Cook Book by James and Carol Cunkle Publisher: Golden West Publishers In a small bowl dissolve the yeast in 1/4 cup of warm water. Set aside. In a small saucepan place 1 1/2 cups of water, shortening and honey. Heat until shortening is melted. Cool to lukewarm. Place honey mixture in a large mixing bowl and stir in dissolved yeast. Sift together the 1/4 cup mesquite meal, flours and salt. Add 1 cup of the flour mixture to the honey mixture. Beat well. Gradually stir in the remaining flour a little at a time, beating well after each addition. The final cup will have to be kneaded in. Knead for ten minutes on a lightly floured surface. Dough should be smooth, stiff, bit pliable. Place dough back in bowl and brush with 1 tablespoon oil. Cover with a cloth and allow to rise in a draft-free place until dough doubles in bulk, usually about one hour. Punch down the dough on a lightly floured surface and knead again for five minutes. Divide the dough in half and place in 2 greased baking bowls, or shape into 2 round loaves and place on a greased baking sheet. Brush tops with remaining oil and sprinkle each with one tablespoon of mesquite meal. Bake for 40 to 50 minutes or until the tops are lightly browned and loaves sound hollow when tapped. Note: This recipe works well with bread machines. Follow manufacturer's directions. Copyright 2001 Golden West Publishers, Inc. This recipe comes from a collection of authentic Southwestern and American Indian Recipes. The Kokopelli Cook Book is available for purchase from GOLDEN WEST PUBLISHERS, 4113 N. Longview, Phoenix, Az 85014-4949. To order call: 1-800-658-5830 or FAX: 1-602-279-6901. Please mention you saw the recipe on Arizona Reporter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Amber Waves Of Grain Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C Stonge Ground Seven Grain Hot Cereal -- Note 2 C Boiling Water 1/2 C Pale Amber Honey -- Or Wildflower Honey 2 Tbsp Instant Yeast 2 Tsp Salt 1 C Warm Water 4 C Bread Flour (NOTE: I ended up using about 6 cups) I made this yesterday and we had it toasted this morning. It is very good. NOTE: including cracked wheat, flaxseed, oats, and other cracked grains) (NOTE: I used Kashi - The Breakfast Pilaf and added flaxseed. It is not stone-ground, but it worked well Put the cereal into a medium bowl, pour the boiling water over it, and set aside to soften for 15 minutes. In the bowl of an electric mixer or another large bowl, stir together the honey, yeast, salt, and warm water with a wooden spoon. Using the paddle attachment or the spoon, beat in 3 cups of the bread flour, then beat in the softened grains, with their liquid until you have a moist, soft,heavy dough. Switch to the dough hook and knead for 8 to 10 minutes, adding about 1 cup more flour (NOTE: I found it needed about 3 more cups), until the dough is elastic and no longer sticky. Or turn the dough out onto a floured surface and knead by hand. Place the dough in large oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. Grease two 9x5-3-inch loaf pans or a large baking sheet and set aside. Punch down the dough and turn it out onto a floured surface. Knead it a few times. Divide the dough in half. Shape each portion into a regular or round loaf and put in the prepared loaf pans or on the baking sheet. Cover with plastic wrap and let rise in a warm spot until doubled in bulk, about 1 hour. (NOTE: Watch it after 30 minutes. It rose very fast for me) Preheat the oven to 375F. Bake the bread for 40 minutes (NOTE: It took only 35 minutes for me, so check it at about 30 minutes) or until the loaves are a rich brown on top and sound hollow when when tapped on the bottom (NOTE: I sure don't sound hollow when I'm tapped on the bottom); an instant-read thermometer should register 190F to 200F. Transfer to a wire rack to cool. Makes 2 regular or round loaves. This recipe appeared in my local newspaper and is from Judith Fertig's "Prairie Home Breads: 150 Splendid Recipes from America's Breadbasket" (Harvard Common Press, $18.95) Any good stone-ground, seven-grain cereal will work well in this bread recipe, Fertig says. "Cooking the grains to soften them before adding them to the dough is an ancient technique that works well today." >From: TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Babka #5 Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Ethnic Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Active Dry Yeast 4 Cups Bread flour 1/2 Cup Sugar -- plus 2 Tablespoons Sugar 1 Teaspoon Salt 1/4 Cup Warm Water 1 Cup Milk 1/4 Pound Butter 2 Eggs 3/4 Cup Golden raisins I have been making a bread for my Polish neighbor since I have had my DAK; I call it "Bacci's Bread". She claims it is just like her mother used to bake. I bake it on the Sweet Bread setting. Makes a 1 1/2 lb loaf >From: Sheila, Gosselin Ma - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #8 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Jewish Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Active Dry Yeast (Not Rapid-Rise) 2 Tbsp Granulated Sugar 2 1/4 C Warm Water -- (About 100F) 3 Tbsp Solid Vegetable Shortening -- Like Crisco 1 Tsp Freshly Ground Black Pepper 6 C High Gluten Bread Flour -- Or Regular Bread Flour -- Plus Additional For The Work Surface 1 Tbsp Salt 4 Tsp Oil -- Or Melted Unsalted Butter Nonstick Cooking Spray Cornmeal Otional Toppings: Additional Toppings: Poppy Seeds -- Or Caraway Seed Kosher Salt -- Or Sea Salt Minced Onions Sauteed In Vegetable Oil Dried Garlic Chips For Boiling: 1/4 C Granulated Sugar -- Or 2 Tbsp Barley Malt Syrup 1/4 C Cold Water -- Plus 1 Tsp Cold Water (Makes ten 4-inch bagels) My secret for the beautiful golden color on the outside of bagels is to add some baking soda to the water in which they boil. If you've never made bagels, be prepared to spend some time shaping the dough, or just prepare your family for the fact that these bagels will taste great even if they're not perfectly formed on your first attempt. These bagels are adapted from a recipe by Lauren Groveman in "Baking With Julia" (William Morrow, 1996). Place the yeast in a large 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 F.) Stir until the yeast is dissolved. Set aside in a draft-free place until it is covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) Add the remaining sugar and water and the shortening and pepper and mix gently. Using a wooden spoon, add the flour 1 cup at a time to the yeast mixture and mix until you have added a total of 3 cups flour. Sprinkle the mixture with the salt and stir to combine. Continue to add the flour, 1 cup at a time, until you have added a total of 5 cups flour and a soft, sticky dough forms. On a lightly floured surface, knead the dough, adding as much of the remaining 1 cup flour as necessary to keep it from sticking to the surface, until the dough is smooth and elastic, about 5 minutes. If you prefer a heavier, chewier bagel, add a little extra flour. Coat the inside of a 4-quart container with half of the oil or butter. Press the dough into the container and coat the top of the dough with the remaining oil or butter. Cover the dough 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, cover and refrigerate for at least 4 hours (may refrigerate for up to 2 days). At least 30 minutes before baking, adjust the oven racks to the lowest and second lowest positions. Place a heavy skillet or roasting pan on the lowest rack. Preheat the oven to 500 F. Lightly coat two baking sheets with the oil spray and dust them with cornmeal and, if desired, some of 1 or more of the optional toppings. Place 2 clean towels and a lightly floured towel on a counter near the stove. Bring a large stockpot of water to a boil. Stir in the sugar or barley malt and baking soda. Using your fist, punch the dough to deflate it and transfer it to a lightly floured surface. Divide the dough in half; wrap 1 piece in plastic wrap and refrigerate it until you have finished with the first batch. Divide the other piece of dough into 5 pieces. As you work with 1 piece of dough, keep the remaining dough covered with a towel. Draw the sides of 1 piece of dough up, pinching the ends together at the top, to form a round ball. Turn the ball so the pinched seam is on the bottom. Stick your index finger into the center of the ball, all the way through to the bottom, to make a hole. Hook the hole onto the thumb of one hand and insert the index finger of your other hand into the hole and rotate and stretch the dough to form a hole about 2 1/2 inches in diameter. (The bagel should resemble a ring; it will puff up after boiling to resemble a typical bagel.) Place the bagel on the floured towel and cover it with a second towel. Repeat with the remaining 4 pieces of dough. (You should boil and bake these 5 bagels before shaping the remaining 5. UPDATE: My father said that when shaped the way they did in the bakery they developed more chew so I tried it and he was right. Pretty good memory considering it's been over 50 years and he's now 87! I now shape them by rolling each piece into a rope, overlapping the ends by about 2-inches and then rolling on the overlap to make it adhere and be the same thickness as the rest. Using a skimmer, transfer the bagels, 1 at a time, to the boiling water, working in batches of 2 or 3 at a time so that the bagels can swim around without touching each other. The bagels may sink at first but should rise to the surface. Boil for 1 1/2 to 2 minutes per side, gently flipping them once with the skimmer. Using the skimmer, remove the bagels from the pot, shaking off excess water over the stockpot, and transfer the bagel to the second unfloured towel for 30 to 60 seconds. Using a spatula, transfer the cooled bagels to the prepared baking sheet after no more than 60 seconds so that they don't stick to the towel. To glaze the bagels, in a small bowl, whisk together the egg whites and 1 teaspoon of the cold water until combined but not frothy. Strain the mixture, discarding the solids. Lightly brush the top of each bagel with the glaze; be careful not to let the glaze drip onto the baking sheet as it will glue the bagels to the surface. Lightly brush the top of each bagel with a second coat of glaze and, if desired, sprinkle with some of 1 or more of the optional toppings. To bake the bagels, place 4 ice cubes in a bowl and add the remaining 1/4 cup of cold water. Pour the ice mixture into the roasting pan or skillet on the lowest oven rack and immediately place the sheet of bagels on the upper oven rack and quickly close the oven door to capture the steam produced by the ice. Immediately reduce the temperature to 450 degrees and bake the bagels for 25 minutes. Turn off the oven without opening the door and let the bagels sit for 5 minutes. Open the oven door and leave the bagels in the oven for 5 more minutes. Transfer the bagels to a wire rack and set aside to cool. Repeat the shaping, boiling, glazing and baking with the remaining dough. The bagels keep well for 1 day at room temperature in a brown paper bag. May wrap in airtight plastic freezer bags and freeze for up to 1 month; thaw at room temperature. * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores and by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com). Per bagel: 376 calories, 11 gm protein, 67 gm carbohydrates, 7 gm fat, 4 mg cholesterol, 2 gm saturated fat, 824 mg sodium, 2 gm dietary fiber - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baguettes #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Potato Bread Dough Refrigerated After Its First Rising 1 Tsp Butter -- Or Olive Oil -- To Grease Molds 1 Tbsp Olive Oil -- To Brush Top Of Uncooked Baguettes makes 4 16-inch long and 2 1/2 inch thick baguettes. Flour your hands and lightly knead the cold dough; it will be very soft. Divide the dough into 4 pieces. Brush botter of olive oil in baguette molds. Shape each piece into a 16-inch long sausage (adjust the length according to your baguette molds The dough will only half-fill each mold at this point. Clip the top every 1/2 inch with scissors. Brush olive oil over the top. Heat the oven to 150F (or warm) for 5 minutes. Turn off and place the bread molds in the turned-off oven for 30 minutes or until the dough fills the molds. Remove from the oven. Preheat the oven to 400F. Bake in the middle of the oven for 20 minutes or until golden brown. Unmold on a cake rack and wait 1/2 hour before serving. This dough also works very well for pizza & pissaladiere. Alexis MacPherson alexis@dccnet.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Nut Quick Bread Recipe By :Gold Medal Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup Sugar 1/4 Cup Margarine Or Butter -- softened 1 Egg 3/4 Cup Mashed Very Ripe Bananas 1/2 Teaspoon Vanilla 1/4 Cup Buttermilk 1 1/4 Cups Gold Medal All-purpose Or Better For Bread Flour 1/2 Teaspoon Baking Soda 1/2 Teaspoon Salt 1/2 Teaspoon Ground Cinnamon 1/2 Cup Chopped Nuts -- if desired Grease bread machine pan and kneading blade generously with shortening. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select quick bread cycle. Do not use delay cycle. After 3 minutes into cycle, open lid and carefully scrape down sides of pan. Close lid to continue with cycle. Cool baked bread 10 minutes. Remove from pan to wire rack, or follow manufacturer's recommendation. Per serving: 82 Calories (kcal); 3g Total Fat; (35% calories from fat); 1g Protein; 13g Carbohydrate; trace Cholesterol; 147mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana-Pecan Whole Wheat Loaf Recipe By :www.breadworld.com, 8/11/97 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Grains Hand Made Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 1 3/4 Cups all-purpose flour -- 1 3/4 to 2 1/4 1/4 Cup sugar 1 Package fleischmann's rapidrise yeast 1/2 Teaspoon salt 1/3 Cup water 2 Tablespoons butter or margarine -- cut up 1 Cup whole wheat flour 1/2 Cup mashed ripe banana 1 egg 1/2 Cup Toasted Chopped Pecans -- Or Raisins ***TOPPING*** 1 Tablespoon sugar 1/2 Teaspoon ground cardamom or 1/4 teaspoon ground allspice I made the following bread a few days ago and it was very good and disappeared very fast. Yum. Since there are only two of us, it works best to use recipes that make just one loaf, which this does. Makes 1 loaf. To make dough: In large bowl, combine 3/4 cup all-purpose flour, sugar, undissolved yeast and salt. Heat water and butter until very warm (120 to 130F); stir into dry ingredients. Stir in whole wheat flour, banana, egg, pecans and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Divide dough into 3 equal pieces; form each into smooth ball. Place balls in greased 8 x 4-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine topping ingredients; sprinkle over top of dough. Bake at 375F for 30 to 35 minutes or until done. Remove from pan; cool on wire rack. Nutrition information per serving (1/12 of recipe): calories 199; total fat 6 g; saturated fat 2 g; cholesterol 23 mg; sodium 124 mg; total carbohydrate 32 g; dietary fiber 2 g; protein 5 g >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Cal 167.1 Total Fat 4.3g Sat Fat 1.5g Carb 28.7 Fiber 1.8g Pro 4.4g Sod 114mg CFF 22,7% * Exported from MasterCook * Batter Up Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 C All-Purpose Flour 1/4 C Sugar 2 Env Rapidrise Yeast 1/4 Tsp Salt 1 Tsp Grated Orange Peel 1/2 C Water 1/2 C Butter Or Margarine 6 Lg Eggs Vanilla Syrup -- (Recipe Follows) Apricot Glaze -- (Recipe Follows) Makes 1 loaf In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, salt, and orange peel. Heat water and butter until very warm warm (120F to 130F). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a soft batter. Turn into greased 12-cup fluted tube pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375F for 25 to 30 minutes or until done. Before removing from pan, immediately prick surface with fork. Pour Vanilla Syrup over cake. Let stand 10 minutes to allow syrup to be absorbed. Remove from pan; cool on wire rack. Brush with Apricot Glaze. Vanilla Syrup: In a saucepan, combine 3/4 cup water and 3/4 cup sugar. Bring to a boil, stirring constantly. Reduce heat; simmer until sugar is completely dissolved, about 5 minutes. Remove from heat; stir in 1 teaspoon vanilla extract. Apricot Glaze: In a saucepan, melt 3/4 cup sieved apricot jam over medium-low heat. Remove from heat; stir in 2 tablespoons Grand Marnier or other orange flavored liqueur. >From: "Neris" - - - - - - - - - - - - - - - - - - - NOTES : Nutrition Information Per Serving: Serving size : 1/12 of recipe Calories : 360 Total fat : 11 g Saturated fat : 6 g Cholesterol : 125 mg Sodium : 170 mg Carbohydrates : 58 g Dietary fiber : 1 g Protein : 8 g * Exported from MasterCook * Bean Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Beans/Peas/Grains/Legumes Breads Daily-Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water -- Lukewarm 2 Tbsp Yeast 2 Tbsp Sugar -- Or Honey Or Molasses 1/2 C Oil 2 Eggs 2 1/2 C Milk -- Lukewarm 7 C Whole Wheat Flour 1 1/2 C Bean Flour Any Kind You Have Around 2 Tbsp Salt 2 1/2 C White Flour Here is my normal bean bread recipe. It makes about four loaves. The flour is approx, I usually don't count, but just watch how it looks and stop adding flour when the side of the mixer bowl is starting to clear. You could make this with only whole wheat flour too, but I still haven't mastered to get that right all the time. Kids aren't too fond of the bricks I sometimes get when trying :-) So the white flour garantuees a more kid-friendly loaf. Add the yeast and the sugar to the water and let it get bubbly. While that is working, I usually get my wheat berries and mill the whole wheat flour. In this recipe, I just first mill the wheat berries, then turn my mill to the coarsest setting and mill a cup of beans, so the whole wheat and the bean flour end up together in the same canister. Labor saving : Add the oil, eggs and milk to the mixture, then add the whole wheat flour , the bean flour, and salt. Mix it and then start adding the white flour, half a cup at a time. Now watch it and stop adding when the bowl clears. From that point, mix it 4 minutes with your mixer, or hand knead it for 4 minutes / rest 10 minutes / hand knead another 4 minutes. Let it rise for an hour, punch it down, let it rise for half an hour. you can skip the second rising or both of those rising, but the bread will be a bit different structure. Is good for 'bread in a hurry' though) Now shape it, put it in bread pans and put it in oven. Set timer for 45 minutes and check it. If it looks like it has risen enough, start baking, other wise give it another 15 minutes or so and check again. Turn on the oven at 400F, bake it for 20 minutes, then turn the heat down to 350F for 15 minutes. So the bread starts in a cold oven. >From: Sander and/or Karen Plomp - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Kamut/wheat Bread Recipe By :Sandi Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 C Warm Water -- Very Warm 2/3 C Honey 2/3 C Canola Oil 2 Tbsp Salt 3 Tbsp Dough Enhancer 2 Tbsp Vital Gluten 5 C Hard White Wheat 3 Tbsp Saf Yeast Mill a canister of Hard White Winter Wheat. Mill 1/2 canister of Kamut Wheat In a large mixer bowl, on speed #1, mix well for a few minutes. Let this mixture rest in bowl with splash guard on for 20 minutes. Then add 4 cups KAMUT flour and keep adding more Hard White Wheat flour until the side begin to clear - knead for 8 minutes. Take out of bowl onto oiled counter with oil on hands and let rest, covered for 30-45 minutes. Preheat over to 350F. When rising is complete, place dough into pre-oiled breadpans, I use the 8 inch pans from Norpro. Cover with a towel and let rise until the tops of the dough rise 1 inch above the sides of the pan. Bake at 350F for 30-35 minutes, cool on cooling rack. This makes six 8 inch loaves of bread, 1.5 pounds each. >From: "Sandi Krakowski-HEALTH FOR YOU" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bierbrot (Beerbread) Recipe By :Monika Eckert Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 Pounds flour, white 1 1/8 Pounds flour, rye 2 Teaspoons salt 2 1/8 Cups beer 1 1/8 Cups water 2 Packages yeast 1 Teaspoon sugar Knead all ingredients to a dough. Store at a warm place an let it rise. Adding some more flour knead again and form into a loaf. Notch the surface deep and coat with beer until good wet. Let the loaf rise again and then bake at 356-392F for 60-70 minutes. Per Serving (excluding unknown items): 2124 Calories; 6g Fat (2.6% calories from fat); 60g Protein; 418g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 4313mg Sodium. Exchanges: 26 Grain(Starch); 1/2 Lean Meat; 1/2 Other Carbohydrates. >From: "Mona" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Potato Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1/2 C Soy Milk -- Plus 3 Tbsp Soy Milk 1 C Whole Wheat Flour 3/4 C White Bread Flour 1/4 C Soy Flour 1 Tsp Salt 1/4 C Mashed Potatoes 1 Tbsp Brown Sugar 2 Tsp Active Dry Yeast Here is a standard from Simply Soy... http://soyfoods.com/SimplySoy/ The next time you boil potatoes, set aside a little potato for this wonderful, moist bread. Be sure all ingredients are at room temperature. Add them, in the order specified by the manufacturer, to your bread machine. Choose the light crust setting and start the machine. Yield: 1-pound loaf (12 slices) Serving size: 1 slice Per serving: 90 calories, 0.5 g total fat (0.1 g sat fat), 3 g pro, 18 g carb, 1.7 g fiber, 186 mg sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Sourdough Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Sourdough Bread Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Warm Water 1 C Sourdough Starter 2 1/4 C Bread Flour 1 Tbsp Sugar 1 Tbsp Oil 1 Tsp Salt 3/4 Tbsp Yeast Place ingredients in order in bread machine manufacturer suggests. Makes large loaf .. Try the quick or rapid setting another time if your bread gets flat with long rises.. >From: "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread In Abm Recipe By :Baking with Julia Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp instant yeast 3 T powdered buttermilk 1 Teaspoon salt 3 Cups bread flour 1 Tablespoon unsalted butter -- room temp. 3 Tablespoons pure maple syrup 1 Cup water -- room temp. I got these from a friend named Dot a while back. Thought you might like to make them too. She stated in her note: Here are a couple of bread I have recently tried. Both have turned out well. I prefer the Round Crusty Loaf - it turned out exceptionally good. I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting. Cal 175.5, Total Fat 2.6g, Sat Fat 1.3g, Carb 31.2g, Fiber 1.1g, Pro 6.4g, Sod 242mg, CFF 13.6% - - - - - - - - - - - - - - - - - - - NOTES : This rises really high! Might try cutting the yeast back just a bit.... * Exported from MasterCook * Buttery Pan Rolls Recipe By :Favorite Brand Name Recipes, Bread Machine Recipes, Mar. 99 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads/Muffins/Rolls Daily-Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C water 1/4 C cold milk 1/2 Tsp salt 1 egg -- beaten 8 Tbsp Butter Or Margarine -- divided Melted And Cooled 2 C all-purpose flour 2 Tbsp sugar 2 Tsp active dry yeast 1. Measure carefully, placing all ingredients except 5 tablespoons melted butter in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. 2. Pour half of the remaining melted butter into 8-inch square baking pan. Tilt pan to completely coat bottom with butter. Drop batter by rounded tablespoonfuls into pan, making 16 rolls. Drizzle remaining melted butter over rolls. Cover loosely with plastic wrap and let rise in warm place 30 to 40 minutes or until almost doubled. 3. Preheat oven to 400F. Uncover rolls and bake 12 to 15 minutes or until golden. Cool slightly in pan on wire rack. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Ribbon Bread Recipe By :Parents magazine, November 1986 Serving Size : 8 Preparation Time :1:05 Categories : Breads Breakfast Daily-Bread Mailing List Dessert Holidays Nuts Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 Cups All-purpose flour 2 1/2 Teaspoons Baking powder 1/2 Teaspoon Salt 3/4 Cup Butter or margarine 1 1/4 Cups Sugar -- divided 3 Eggs 1 1/2 Teaspoons Vanilla extract 1 Cup Sour Cream 2 Teaspoons Cinnamon -- ground 1/2 Cup Pecans -- chopped Preheat oven to 350 F. Combine flour, balking powder, and salt in a small bowl until well blended. In a large bowl, beat butter and 1 cup of the sugar until creamy and light. Beat in eggs, one at a time and vanilla until well blended. Beat in flour mixture and sour cream, alternately, beginning and ending with the dry ingredients. In a small bowl, combine remaining 1/4 cup sugar and the cinnamon. Spoon about one third of the batter into greased and floured 9 x 5-inch loaf pan. Sprinkle with one third of the cinnamon mixture. Repeat with remaining batter and cinnamon mixture until all is used up. Sprinkle the top of the bread with pecans, pressing them in slightly with your fingers. Bake 50 to 55 minutes, or until a wooden pick inserted in the middle comes out clean. Cool bread 10 minutes in the pan on a wire rack. Remove from pan and cool completely on rack. Yield: 1 loaf Preparation Time: 15 minutes Baking Time: 50 to 55 minutes Recipe from: Parents magazine, November 1986 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread #10 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Brunch Daily-Bread Mailing List Fruits Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Bread Flour 2 1/2 Teaspoons Active Dry Yeast 2 Tablespoons Sugar 1 1/2 Tablespoons Dry Milk 1 1/2 Teaspoons Salt 3/4 Cup Water 1 1/2 Tablespoons Butter 1/2 Cup Cranberry juice I found this recipe in my Panasonic Bread Machine Cookbook. I have not tried this recipe; however I have had success with the one's I have tried. Put ingredients into your bread machine and set for sweet and start. >FROM: KARIN KASTEN - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Fruit And Nut Bread Recipe By :Creative Ideas For Living magazine, December 1984 Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily-Bread Mailing List Fruits Gifts Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Butter or margarine softened 1 1/2 Cups Sugar 3 Eggs 2 1/2 Cups All-purpose flour 1 1/2 Teaspoons Baking powder 1 1/2 Teaspoons Baking soda 1 Teaspoon Salt 1/4 Teaspoon Nutmeg -- ground 1 1/2 Cups Lowfat Sour Cream 1 Teaspoon Vanilla extract 3/4 Cup Cranberries -- chopped 1/2 Cup Pecans -- chopped 1/2 Cup Golden raisins 1/3 Cup Apricots, dried -- chopped Pecan halves Whole cranberries 1 Cup Powdered sugar -- sifted 1 1/2 Tbsp Milk To 2 Tbsp Milk Cream butter in a large mixing bowl; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, baking powder, soda, salt, and nutmeg; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix just until blended after each adddition Stir in vanilla. Fold in cranberries, chopped pecans, raisins, and apricots. Pour batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch loaf pans; arrange pecan halves on top. Bake at 350F. for 55 to 60 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes; remove from pans, and cool completely. arrange whole cranberries on loaf. Combine powdered sugar and milk, mixing well; drizzle over loaves. Yield: 2 loaves. Recipe from: Creative Ideas For Living magazine, December 1984 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty Sourdough Bread Recipe By :Gold Medal Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Sourdough Bread Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Sourdough Starter 1/2 Cup Water 3 Cups Bread Flour 2 Tablespoons Sugar 1 1/2 Teaspoons Salt 1 Teaspoon Bread Machine Yeast Prepare sourdough starter at least 1 week before making bread. Stir cold starter; measure cold startar, and let stand at room temperature (starter will expand as it warms up). Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use Delay cycle. Use 1 1/2 pound loaf size. Remove baked bread from pan; cool on wire rack. Per serving: 132 Calories (kcal); 1g Total Fat; (3% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 268mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Easy Sourdough Corn Bread Recipe By :Gold Medal Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Water 2 Tablespoons White Vinegar 2 1/3 Cups Bread Flour 2/3 Cup Cornmeal 1/2 Cup Sour Cream 2 Tablespoons Sugar 1 1/2 Teaspoons Salt 2 1/2 Teaspoons Bread Machine Yeast Use 1 1/2 pound bread machine cycle. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select basic/white cycle. Use medium or light crust color. Do not use delay cycle. Remove baked bread from pan; cool on wire rack. Per serving: 155 Calories (kcal); 3g Total Fat; (15% calories from fat); 4g Protein; 28g Carbohydrate; 4mg Cholesterol; 273mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fantastic White Bread- Great For Sandwiches Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C All-Purpose Flour -- Unbleached 1/2 C Whole Milk 1/2 C Hot Water -- *) 4 Tbsp Oil -- Cold Pressed (I Used Safflower) 1 Tbsp Honey 1 1/4 Tsp Salt 2 Tsp Saf Instant Yeast Sometimes it is nice to just have a great white bread recipe for special occasions- add raisins and cinnamon for a great change as well!- MAKES 1 LOAF, DOUBLE FOR 2 LOAVES Put all ingredients into your large mixer and begin kneading on speed 2, adding flour if needed until the sides of the bowl and the center post clear. Knead for 8 minutes. Transfer to an oiled countertop with oil on your hands and cover, let rest for ONE HOUR. Transfer to greased pans, preheat oven to 350F and let rise until tops are 1-2 inches over the sides of the pans. Bake at 350F for 30-35 minutes. Cool on rack. * the hot water balances the cold milk >From: "Sandi Krakowski-HEALTH FOR YOU" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit-And - Nut Buttermilk Bread For Abm Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Grains Holidays Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Buttermilk -- Note 1/4 C Hot Water (Omit If Powdered Buttermilk Is Used) 1 Tsp Salt 3 Tbsp Maple Syrup -- Pure 1 Tbsp Unsalted Butter -- Melted 2 C Bread Flour 1 C Whole Wheat Flour 3 Tsp Lora Brody Sourdough Bread Enhancer -- Optional 1 Tbsp Instant Yeast -- Fermipan Brand 1/2 C Chopped Nuts 1/2 C Dried Cranberries -- * 1/2 C Preserved Citron NOTE: or 1 1/4 cup warm water plus 3 Tbsp powdered buttermilk I experimented with adaptation of the Buttermilk Bread for ABM as the basic recipe and came up with a loaf of holiday bread that is scrumptious! Actually, it could be used for toast any time of the year. It is not particularly sweet as I made it, but very sugary fruits and more maple syrup would suit most any sweet tooth. My adaptation: If using fresh buttermilk, add to it hot water, salt, maple syrup. Stir to combine. Pour into ABM. (If using powdered buttermilk, add salt and maple syrup to warm water and pour into ABM). Combine bread flour, whole wheat flour, sourdough bread enhancer, powdered buttermilk (if using that option). Spoon dry ingredients over wet ingredients in ABM. Make a well in the center of the dry ingredients; put yeast in the well. Sprinkle chopped nuts around the periphery of the dry ingredients. Set ABM for 2 lb. loaf, white bread, "add extras". Start machine. Put as many dried cranberries in the extras bin as will fit. When you hear the cranberries being deposited, open the lid of the ABM and add the rest of the cranberries and the citron. Close lid. * Substitute any dried and/or preserved fruits. Larger fruits, e.g., dates, figs, apricots should be chopped into smaller bits. Note: I plan to add 1 tsp. ground cardamom to the dry ingredients next time I make this. If I were using raisins, I would add 1 or 2 tsp(s) cinnamon to the dry ingredients. I use a Breadman Ultimate ABM, and the loaf came out high, dense and chewy, and golden brown, as close to perfection as I can imagine it could get. It makes out-of-this-world toast! >From: Ellen Lee - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit-Filled Ladder Loaf Recipe By :BH&G Serving Size : 22 Preparation Time :0:00 Categories : Breads Daily-Bread Mailing List Fruits Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/4 C Warm Water -- (105 - 115 Deg F) 1/2 C Butter Or Margarine -- Softened 1/3 C Granulated Sugar 3/4 Tsp Salt 4 C All-Purpose Flour 1/2 C Milk 4 Eggs 2 Tbsp All-Purpose Flour 1 1/4 Tsp Ground Cinnamon 1/2 Tsp Ground Nutmeg 1/8 Tsp Ground Allspice 4 C Thinly Sliced Peeled Apples -- Note 1 1/4 C Butter Or Margarine -- Softened 1 C Sifted Powdered Sugar 1/4 Tsp Vanilla Milk -- Or Orange Juice Surprise! The filling tastes like apple pie, but it's baked in a bread. Prep: 30 min. Rise: 45 min. Bake: 25 min. Note 1: Crispin, Fuji, Granny Smith, Rome Beauty, Golden Delicious, Jonathan, or Winesap 1. In a small bowl dissolve the yeast in the warm water. In a large bowl beat the 1/2 cup margarine or butter, the granulated sugar, and salt with an electric mixer on medium to high speed until combined. Add 1 cup of the flour, the 1/2 cup milk, eggs, and dissolved yeast. Beat until well combined. Stir in the 3 cups remaining flour. Stir until dough is smooth. Place dough in a large bowl. Cover and refrigerate for 6 to 24 hours. 2. For filling, in a medium mixing bowl stir together the brown sugar, the 2 tablespoons flour, cinnamon, nutmeg, and allspice. Add the apples. Toss to coat the fruit. Set aside. 3. Grease 2 baking sheets. Stir dough down. Turn the dough out onto a lightly floured surface. Divide dough in half. Roll each half of the dough into a 12x9-inch rectangle. Carefully transfer each rectangle to a prepared baking sheet. Spread with the 1/4 cup margarine or butter. Spread the filling in a 3-inch-wide strip down the center of each rectangle to within 1 inch of the ends. 4. On the long sides, make 3-inch cuts from the edges toward center at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough, at an angle, across the filling. Slightly press the ends in the center together to seal. Cover and let rise in a warm place until nearly double (45 to 60 minutes). 5. Bake in a 350F oven for 25 to 30 minutes or until done. Remove from oven. 6. In a mixing bowl combine powdered sugar, vanilla, and 1 tablespoon milk or orange juice. Stir in additional milk or juice, 1 teaspoon at a time, until it reaches drizzling consistency. Drizzle over loaf. Serve warm. Makes 2 loaves (22 servings). Make-Ahead Tip: Prepare loaves as directed except do not drizzle with icing. Wrap cooled loaves tightly in foil. Freeze for up to one month. To serve, thaw wrapped loaves at room temperature. (Or, heat wrapped loaves in a 300F. oven about 20 minutes.) Drizzle with icing as directed. Nutrition facts per serving: calories: 212 , total fat: 7 g , saturated fat: 2 g , sodium: 168 mg , carbohydrate: 31 g , fiber: 1 g , protein: 4 g - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic Parmesan Bread #2 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Lb Loaf: 1 1/8 C Water 3 Tbsp Butter Or Margarine 1 1/2 Tbsp Honey 3/4 C Parmesan Cheese -- Freshly Grated 1 Tsp Salt 2 Tsp Garlic Powder -- Or More, To Taste 3 1/2 C Bread Flour 2 Tsp Yeast Select "Sweet or Basic" cycle. This would be great as breadsticks. Select "dough" cycle. When completed, form breadsticks to desired shape. Bake at 350F until golden brown. Serve hot with butter. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gebutterte Mohnsemmeln (Buttered Poppyseed-Rolls) Recipe By :Monika Eckert Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup milk 1/2 Cup water 1 1/4 Ounces yeast, fresh 4 Cups flour, all-purpose 1 Teaspoon salt 1 egg 1/4 Cup butter 1 egg yolk poppy seeds Warm milk and water until lukewarm. Dissolve the yeast in it. In a bowl mix flour and salt, add the yeast-mixture and the egg and stir until a smooth dough. Form the dough to a ball and let rise on a warm place for about 30 minutes. Knead the dough again and devide into 14 parts. Built a ball, warm the butter and turn each dough-ball in it. Place the rolls in a pan of 10 inches and let rise for another 30 minutes. Spread with egg yolk and sprinkle with poppy seeds. In a preheated oven bake for 40-45 minutes at 390F. Per Serving (excluding unknown items): 173 Calories; 5g Fat (24.3% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 195mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat. >From: "Mona" - - - - - - - - - - - - - - - - - - - NOTES : * Exported from MasterCook * Georgian Yeast-Cheese-Bread Recipe By :Monika Eckert Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 3/4 Cups flour 2 Packages dry yeast 1 Teaspoon salt 2 eggs 1/4 Cup butter 5 1/8 Cups curd cheese 2 eggs 2 1/4 Cups gouda cheese 2 1/4 Cups tilsit cheese 1 1/2 Cups camembert cheese Place curd cheese in a sieve over night to dry. Prepare a yeast-dough with flour, yeast, salt, eggs, butter and as much warm water to make the dough smooth. Let rise on a warm place. For the filling remove rind from the camembert cheese and cut all kinds of cheese in small cubes. Mix together with curd cheese and eggs. Roll out the dough into a round shape of 24 inches, place the curd-cheese-mixture in the middle and fold the dough over the filling. Press together at the ends and bake at 390F for about 40 minutes. >From: "Mona" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Wheat Bread #5 (Eggless) Recipe By :Laurie Serving Size : 32 Preparation Time :5:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups warm water 3/4 Cup honey 1 Tablespoon molasses 2 Tablespoons yeast 1/4 Cup oil 1 Teaspoon salt 5 Cups whole wheat flour 3 1/2 Cups whole wheat flour or 2 5/8 Cups Flour -- Unbleached 7/8 Cup wheat germ These are GENERAL Guidelines for Making Bread Sponge Yeast a) Pour scalding milk or boiling water over honey to dissolve it. b) cool liquid to lukewarm--110F c) sprinkle yeast in and stir. d) let it set 5 minutes till it has a light, spongy texture. If it clumps or doesn't sponge START AGAIN Add oil, salt, and 1st portion of flour. Beat mixture with wooden spoon, 100 strokes Add the remaining flour, stir. When the dough is stirred enough, it will come away from the sides of the bowl. Turn the dough out on a lightly-floured board. With the palms of your hands pushing away from you, push the edges of the dough to the center as you knead. Knead until the dough has an elastic texture and no longer sticks to your hands Rinse a big bowl with warm water. Dry and lightly oil it. Shape dough into a ball and place it in the bowl. Lightly oil the surface of the dough. Cover the bowl with a warm, slightly -damp cloth, and set it in a warm place (about 85F). Be sure there are no drafts. Let the dough rise until it is doubled in balk, (about 1 - 2 hours) Punch dough down, letting air escape and giving fresh air to yeast. Let dough rise a second time, and punch it down again when it is doubled. For whole wheat bread it is best to let it rise yet a third time, and punch down again. Shape loaves and place into buttered pans. The dough tends to stick more if oil is used. Cover pans with warm damp cloths, and let rise in pans 20 to 30 minutes. Pre-heat oven to 350F Bake loaves until crust are browned and bread has pulled away from sides of pans about 50 to 60 minutes Remove loaves from pans Immediately. Set the bread on racks to cool. yea right it does not get the chance to do that at my house : Description: "old fashion bake" Yield: "2 loaves" >From: Laurie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Yeast Rolls #2 Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Breads Daily-Bread Mailing List Eat-Lf Mailing List Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Active dry yeast 1 Tablespoon Granulated sugar 1/4 Cup Water -- very warm 1/4 Cup Butter -- cut into small piece 2 Cups Milk -- warm 6 Cups Flour -- all-purpose 1 Teaspoon Salt 1/4 Cup Butter -- melted 1. In a large bowl sprinkle yeast and sugar over warm water (should feel comfortably warm when dropped on wrist) and allow to stand until bubbly, about 10 minutes. 2. Combine butter and milk in top of double boiler over simmering water until butter has melted and milk is warm. Add to yeast mixture and stir until blended. Mix in 2 cups of the flour, 1 cup at a time, and beat well to form a spongy dough. Cover and let rise in a warm place until double in bulk, about 1-1/2 to 2 hours. Stir down with wooden spoon, then add about 3 more cups of flour to form a moist dough that is firm enough to turn out onto a well-floured board. 3. Dip hands in flour and knead dough until smooth and nonsticky, adding additional flour as needed. The dough should be velvety-smooth. 4. Form into a ball and place in a well-buttered, warm mixing bowl. Turn ball of dough so that entire surface of dough is coated with softened butter. Cover and again place in a warm place until double in bulk, about 1 hour. 5. Punch dough down, turn out onto a lightly floured board, and let rest for about 5 minutes. 6. Roll out to a thickness of about 1/2 inch cut with a floured knife first into approximate 2-inch squares, then into triangles. Roll up from wide side to point and place on baking sheet about 1/4 inch apart. When all are prepared, brush with melted butter and again let rise until about double in bulk, about 30 minutes. 7. Bake in a preheated 350F. oven until lightly browned, 25 to 30 minutes, depending on size. To test for doneness gently tap top of roll for a hollow sound or break open one roll to see if it is sufficiently baked in the center. - - - - - - - - - - - - - - - - - - - NOTES : Cal 131.7 Total Fat 3.9g Sat Fat 2.3g Carb 20.6g Fiber 0.2g Pro 3.5g Sod 111mg CFF 26.5% * Exported from MasterCook * Hungarian-Style Winter Holiday Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Fruits Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Sour Cream -- Room Temp 1/3 C Milk -- Or Half And Half 1 Lg Egg -- Plus 1 Egg Yolk 1 1/2 Tsp Vanilla Extract 3 Tbsp Unsalted Butter -- Or Margarine, Cut Into Pcs 3 C Bread Flour 1/4 C Sugar 1 3/4 Tsp Salt 4 Tsp Bread Machine Yeast 1/3 C Golden Raisins 1/3 C Candied Lemon Peel 1/4 C Finely Chopped Pecans -- Or Walnuts 1 Tbsp All-Purpose Flour -- Unbleached (For Sprinkling The Dried Fruit For Lemon Icing: 3/4 C Sifted Powdered Sugar 1 Tsp Grated Lemon Rind 1 Tsp Fresh Lemon Juice 1 Tbsp Warm Milk (To 1 1/2 Tbsp Warm Milk) 1 Tsp Soft Butter Place bread ingredients, except the raisins, lemon peel, and walnuts or pecans, in the pan according to manufacturer's instructions. Set crust on medium and program for the basic cycle or sweet bread cycle; press start. (This recipe is not suitable for the delay cycle.) Dough ball will look dry at first and take about 7 minutes to smooth out. At the beep, add raisins, lemon peel, and walnuts. In a small bowl, combine icing ingredients and whisk until smooth. Adjust consistency of glaze by adding more milk, a few drops at a time. I like this quite thick but still pourable. When bread is done, remove it from pan and place hot loaf on a wire rack with a sheet of parchment or large plate underneath. Using an oversize spoon, drizzle or pour glaze in a back-and-forth motion over the top of the loaf. As the glaze cools, it will set. If you want a thicker layer of icing, wait 10 minutes after glazing, then do another layer. Per serving: 318 calories, 7g protein, 10g fat ( 5g saturated), 50g carbohydrates, 393mg sodium, 56mg cholesterol, 2g dietary fiber. Makes 1 loaf Published Wednesday, December 8, 1999, in the San Jose Mercury News. Posted with permission. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Julekage #2 Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Fruits Hand Made Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water -- Lukewarm 1/2 C Sugar 1/2 Tsp Salt Tsp Ground Cardamom 1 Sm Egg 2 Tbsp Shortening -- Softened 1 Yeast Cake 3 1/4 C Flour -- Sifted Up To 3 1/2 C Flour 1/4 C Chopped Citron 1/2 C Raisins Mix together milk, sugar, salt and cardamom. Add the egg and shortening. Add flour, citron and raisins, mixing first with spoon, then by hand. Turn onto lightly floured board and knead until smooth and elastic. Place in greased bowl; turn greased side up. Cover, let rise in warm place until doubled. Punch down and let rise second time. Shape into round loaf and place in greased 9 inch round pan. Cover and let rise until double. Bake at 350F until brown, about 50 minutes. Makes one loaf. Blue Ribbon Winner at Minnesota State Fair. by Sylvia M. Okerstrom. From a Swedish cookbook printed in Minneapolis, MN. > From: "Carlton" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Laugenbrezeln (Salt Pretzel) Recipe By :Monika Eckert Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Ounces yeast, fresh or 1 package dry yeast 1 1/4 Cups water -- lukewar 1 Teaspoon sugar 4 Cups flour, all-purpose 1 Tablespoon salt 2/3 Ounce butter 6 1/3 Cups water -- For Boiling 1/8 Pound Salt -- For Boiling 2 Tablespoons salt -- to sprinkle Hi everybody, today I send some recipes I've translated from German to English. I hope that everything is clear to understand and that you can get all ingredients. If you have a question please let me know. Mona from Germany This recipe is one of my familys favorites: Dissolve yeast in water. Sieve flour in a bowl, add water, yeast, sugar, butter and salt and knead to a smooth dough. Divide into 8 pieces. Roll to a string of 16-20 inches and shape a pretzel. You can also built rolls with the dough. Cover with a kitchen towel and let rise for 10 minutes. In the meantime bring the water to boil, add salt and cook the pretzels one after the other for 30 seconds. Remove from water, place them on a baking tray and sprinkle with salt (or poppy seeds, sunflower seeds, sesame seeds, whatever you like). Sprinkle salt on the pretzel immediately after removing from water. Store in a cool place for 30 minutes. Then bake in the preheated oven at 440F for 20 minutes. >From: "Mona" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lefse #4 Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads Daily-Bread Mailing List Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Milk -- scalded 1/2 Cup Lard 1 Tablespoon Salt 4 Cups All-Purpose Flour Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Levy's Real Jewish Rye Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast -- (Not Rapid-Rise) Or 1 Tbsp Fresh Yeast 3 Tbsp Granulated Sugar 3 C Warm Water -- (About 100F) 6 C Bread Flour -- Plus Additional For The Work Surface 1 Tbsp Barley Malt Syrup -- Or Diastatic Malt Powder -- (Optional) * 2 Tsp Deli Rye Flour -- Optional 1/4 Tsp Citric Acid -- Optional 2 C Rey Flour 1/4 C Caraway Seed 1 Tbsp Salt 1 Tbsp Vegetable Oil -- Plus Additional For The Bowl 2 Tsp Cornmeal This makes 1 very large loaf or 2 smaller ones. 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. 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 110F.) 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. UPDATE: I no longer use the deli rye flavor. It suddenly seemed artificial and unncessary to me! 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 450F. 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 Rose Levy Beranbaum's most recent book is "The Pie and Pastry Bible" (Scribner, 1998). (c) 2000 The Washington Post Company - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nussbrot (Nut-Bread) Recipe By :Monika Eckert Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups flour, wheat gluten 2 3/8 Cups flour, all-purpose 2 1/2 Teaspoons salt 1 Cube Fresh Yeast 1 5/8 Cups water, lukewarm 3 Tablespoons honey 1/2 Cup almonds -- chopped 1/4 Cup pistachio nut -- chopped 5/8 Cup cashews -- chopped Mix together the flour. Spread salt on the border of the flour and the yeast in the middle. Dissolve with little water and honey, spread with some of the flour. Cover bowl with a kitchentowel and let rise on a warm place for about 15 minutes. Dissolve the remaining honey in the water and add the mixture step by step to the flour, stirring with a spoon. Knead with the hands to a smooth dough and add the nuts. Build a ball with the dough and cover again with the kitchentowel. Let rise for about 90 minutes in a warm place or until dough is double as high as before. Knead the dough strongly and build two round breads. Sprinkle a baking tray with flour and place the breads on it. Cover again with the kitchen towel and rise another 30 minutes. In a preheated oven at 430F bake the bread for 15 minutes, then reduce the heat to 350 F and bake another 20-25 minutes. Set on a wire netting and let cool. >From: "Mona" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #8 Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Warm Water 3 Tbsp Brown Sugar 1 1/2 Tbsp Butter 2 1/2 C Flour 1 C Oats 1 1/4 Tsp Salt 2 Tsp Active Dry Yeast I baked for years before kids both by hand and with my kitchenaid. But I stopped after my second child was born - no sense of time, no tolerance for extra mess. Now I'm lazy and have two small kids and a very large dog, so I have given up on making bread outside the abm. However, I've managed to stop buying bread at all by getting pounds and pounds of flour at a time from good old king arthur and when the delivery arrives, dh gets to be in charge of the kids while I package it all up as bread mixes. I select 4 or 5 recipes, and make between 3-5 of each into mixes, including the name on the outside, and a small slip of paper inside with what still needs to be added [usually just liquid and yeast] Those with cheese etc go in the freezer, the rest are stored in the cabinet. Another big help is that I learned I could substitute 1 T water plus 1 T soy flour for each egg in the recipe - I can't detect a difference in the finished bread although someone here might be able to, but I use it in most of our breads and no one here is unhappy :). I will say that it makes a big difference in cookies, although it's still very good. I find they come out crisper and with a slightly nutty flavor - my mom likes it so much better she only eats cookies made that way now. So now I don't have to worry about eggs in the mix and can use my timer setting without issues and wake up to fresh bread. Now, here's a basic abm oatmeal bread that has become our favorite toast : Put in your bread machine in the order listed and set for 1 1/2 lb. light or dark loaf, or remove and shape to bake in oven. Makes 1 1/2 pound >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Currant Muffin Mix Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Fruits Hand Made Holidays Mixes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour (Ka White Wheat Preferred) 1/2 C Sugar 2 1/2 Tsp Baking Powder 1/4 Tsp Baking Soda Pinch Salt 1/2 C Butter 1 Tsp Lemon Peel -- Or -- 2 Drops Lemon Oil 2 Tsp Orange Peel -- Or -- 4 Drops Orange Oil Here's a gift my son has made for his teachers for years now -- you could adapt almost any muffin or scone recipe you like. Don't use the "wet" ingredients, provide instructions as to what's needed. (If it's an applesauce recipe, you can include the snack-sized containers of applesauce so they don't have to go buy it!) Mix the butter & "dry" ingredients in your food processor and put in a 1-quart zipper bag. Put any "extras" (dried fruit, nuts, fancy sugar for the top) in smaller zipper bags. Add seasonal paper muffin cups, put it all in a gift bag with the instructions, and give! Blend all above ingredients in food processor until mixture resembles coarse meal. transfer to 1-qt. zipper bag. In separate snack-sized zipper bag, put 3/4 cup dried currants (or other dried fruit of choice). You could put pretty sugar or finely chopped nuts in another bag for topping. Instructions to recipient: Preheat oven to 400F. Mix dry mix with 1 cup orange juice and 2 large eggs; mix just until combined. Mix in fruit. Place muffin cups into muffin pan; divide mix among muffin cups. Bake about 25 minutes, or until golden and toothpick inserted into center of muffin comes out clean. >From: Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #13 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Fruits Hand Made Holidays Italian Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Water -- Very Warm 5 Tbsp Butter -- Melted Or Softened 5 Tbsp Sugar 3 Tbsp Nonfat Dry Milk 1/2 Tsp Salt 1/2 Tsp Vanilla 1/2 Tsp Almond Extract 1 Egg 3 C Bread Flour 2 1/4 Tsp Yeast -- (one package) 2 Tbsp Pine Nuts 3 Tbsp Candied Fruit -- Or Dried Fruit 1/2 C Raisins -- Soaked In Rum Or Water and Well Drained This is the recipe that I have used for years to make Italian Christmas bread. It is wonderful. This is a bread machine recipe for traditional Italian fruit bread. It comes from the DAK gourmet Gazette. It works very well in the Breadman Ultimate Machine. I use the 2.0 pound nut and fruit bread setting with a light crust . Also I load the pine nuts into the dispensing tray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, I add the candied fruit. Three minutes later I add the raisins. The bread comes out of the machine very soft and needs to cool on a rack for about 30 minutes. Larry from Maryland >From: Larry - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #14 (Italian Holiday Fruit Bread) Recipe By :Rogers Bread Machine Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Eat-Lf Mailing List Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1/2 C Milk -- (3/4 C + 1 T) 1 Tbsp Milk 1 Tbsp Margarine -- (2 Tbsp) 1/2 Tsp Salt -- (1 Tsp) 1 Tbsp Sugar -- (2 Tbsp) 1/2 C Candied Fruit Peel -- (3/4 C) 2 Tsp Grated Lemon Rind -- (1 Tbsp) 2 C White Bread Flour -- (3 C) 1 1/4 Tsp Active Baker's Yeast -- (2 Tsp) 1/2 C Sultana Raisins -- (3/4 C) Program bread machine for regular bake cycle. This recipe is not suitable for delayed time cycle. This is from Rogers Bread Machine Cookbook. - - - - - - - - - - - - - - - - - - - NOTES : Cal 228.7 Total Fat 2.7g Sat Fat 0.7g Carb 46.6g Fiber 2.4g Pro 6.3g Sod 176mg CFF 10.4% * Exported from MasterCook * Parmesan Potato Bread Recipe By :Betsy Oppenneer Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese Cheese & Meat Breads Hand Made Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons active dry yeast -- or or 2 (1/4-ounce) packages 2 Cups warm water (about 110 F) 2 Teaspoons salt 1 Tablespoon finely minced garlic 1 Tablespoon finely chopped fresh rosemary or 1 teaspoon dried rosemary 1/4 Cup olive oil 2 Cups coarsely shredded raw potato 1 Cup finely shredded or grated Parmesan cheese 6 Cups unbleached flour -- (6 to 7) Additional olive oil In a large bowl, stir yeast into water to soften. Add salt, garlic, rosemary, olive oil, potato, cheese, and 3 cups flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Turn dough out onto a lightly oiled work surface and divide in half. Shape each half into a ball and place onto a well-greased baking sheet. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375F. Place a shallow pan on the bottom shelf of the oven. Just before baking, brush each loaf liberally with extra olive oil and cut a cross about 1/4-inch deep into the top. Place the bread in the oven and put 5 ice cubes into the pan on the bottom shelf. Close the door quickly to prevent steam from escaping. Bake for 25 minutes, or until the internal temperature of the loaves reaches 190F. Immediately remove bread from baking sheet and cool on a rack. Yield: 2 loaves Per serving (excluding unknown items): 548 Calories; 55g Fat (87% calories from fat); 9g Protein; 9g Carbohydrate; 0mg Cholesterol; 4290mg Sodium Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 11 Fat >From: "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Party Onion-Rye Bread Recipe By :King Arthur Flour Company Serving Size : 12 Preparation Time :0:00 Categories : Appetizers Bread-Bakers Mailing List Breads Hand Made Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 C All-Purpose Flour -- Unbleached King Arthur Brand 3/4 C Rye Flour -- Medium 2 Tbsp Nonfat Dry Milk -- Or Baker's Special Dry Milk 2 Tbsp Minced Dry Onions 1 3/4 Tsp Instant Yeast 1 Tsp Deli Rye Flavor (Optional, But Delicious) 1 Tsp Salt 1 Tsp Caramel Color (Optional, For Best Color) 1 Tbsp Vegetable Oil 3/4 C Warm Water Here is a nice recipe from King Arthur Flour Company for you to try. Would be wonderful when you have guests over for the holidays or to take to a party. This pleasantly dense loaf can be sliced nice and thin, making it ideal for hors d'oeuvres or a smorgasbord. KNEADING AND RISING: Combine all of the ingredients, and mix and knead the dough - by hand, mixer, or bread machine - just until smooth, about 10 minutes. (If you're using a bread machine, cancel the machine after 10 minutes of kneading.) Add additional water or flour if needed - the dough should be somewhat stiff, but should also be smooth and elastic. Allow the dough to rise for 1 hour, until slightly puffy, then turn it out onto a lightly greased work surface. SHAPING AND BAKING: To make a "party" rye loaf (hors d'oeuvre-sized slices), shape the dough into a 12-inch log and place it seam-side down in a greased 12 1/4 x 2 3/4 x 2 1/2-inch party or cocktail rye loaf pan. Alternatively, shape the dough into a log, and place it in a standard 8 1/2 x 4 1/2-inch loaf pan. Cover the dough and let it rise for about 1 hour, or until it's just crowned over the rim of the pan (for the party loaf pan), or is just even with the rim of the standard pan. Bake the bread in a preheated 350F oven for 25 to 30 minutes, or until its internal temperature registers 190F on an instant-read thermometer. Remove the bread from the oven; wait 5 minutes, then turn it out of the pan onto a rack to cool. Yield: one party loaf, or one small standard loaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peasant Bread #3 Recipe By :The Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Hand Made Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 1 Tbsp Sugar 1 Tsp Salt 3 1/2 C Bread Flour 2 1/2 Tsp Yeast Put in bread machine as directed by the manufacturer. I like to make the dough in the machine and finish raising in a warm place in a loaf pan then bake at 375F in my oven. I also like to put an egg wash on it and sprinkle sesame seeds on. But it can be made right in the bread machine, of course. >From: "Barrie J. Lax" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peasant Bread #4 Recipe By :Barrie Lax Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Dough Cycle Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 1/2 Tsp Oil 3 1/2 C All-Purpose Flour -- Note 1 Tsp Salt 1 Tbsp Sugar 3 Tsp Yeast NOTE: Canadian A.P. Tap once I liked the simplicity and decided to throw the necessaries into my Zo and see how it went. At the same time, I decided to go for a true French Bread texture, so opted for a very slack dough and minimum kneading with no punch down. also added a little oil, mostly to enhance keeping quality. PreHeat oven to 500F (or highest possible) Set Zo as follows. Preheat 9 min (or omit all together) Knead 6 min. Rise 1 hr. Divide dough in two and gently roll and stretch to baton shape on a floured surface. Place in French Bread (double) pan. Slash if desired. Allow to rise in warm place for another hour. Place in oven and reduce heat to 350F. Spray oven with water after 10 minutes. Again after another ten. Bake 30 to 35 minutes until done. ----------------------------------------------------------- This bread is excellent, large holes, great crumb, and wonderful crust. Better then many bought French batons, best I ever made. The two long batons disappeared with their accompaniment, cream of cauliflower soup in record time! Try it either way, or both .. I'm sure you'll be pleased. Try as a Cuban bread, placing in cold oven and heating to 375F. --------------------------------------------------------------- I use Canadian AP flour which more closely approximates French flour. Dough should be very slack and partially stick to the pan and kneading blades. Knead just enough for smooth dough to form. Do not punch down. Dough will depress enough on handling. I place pan on Pizza stone which I leave in my oven. This could easily be made in a non-programmable machine removing the dough after six minutes or so of kneading. However I don't think one could successfully knead this dough using a single kneading blade, I think you would have to use a double bladed machine, else the dough would simply rotate. This dough is too sticky to knead by hand, really easy in an ABM however. >From: "Barrie J. Lax" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread And Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oz Butter 8 Oz Flour 2 Tsp Baking Powder Pinch Salt 6 Oz Mashed Cooked Potato Buttermilk -- To Mix There are lots of recipes here in the UK and Ireland for potato breads and scones both oven and griddle baked, some are yeasted and some are not. An Irish bread baking book I have contains lots of good potato recipes - here's one of my favourites, (slightly adapted):- Oven baked potato cakes Originally from: The best of Irish Breads and Baking by Georgina Campbell, Published by Wolfhound Press Dublin Mix the dry ingredients, rub in the butter. Add the mashed potato and mix well. Use enough buttermilk to make a soft dough. Knead lightly on a floured surface and roll out thickly. Cut into farls (a circle divided into thirds) or squares. Put onto a greased baking tray and bake at 220C (425F) for about 20 mins until risen and golden brown. Best eaten straight form the oven with butter! Alison Corfield North Wales, UK >From: "Alison and Alistair" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Lb Baking Potatoes -- Russet 1/2 C Cold Milk 1 Tsp Sugar 1 Tbsp Active Dry Yeast 4 C All-Purpose Flour -- Unbleached 1 Tbsp Salt This bread is made from mashed potatoes, and while I don't use leftovers, I suppose you could. And, I usually form it into a baguette rather than press it into a pan. It also works well for pizza dough or fougasse. The recipe comes from Chez Nous by Lydie Marshall. (so I guess that makes it French rather than English!! Nonetheless, it is based on mashed potatoes & flour. Makes 2 pounds dough In a pan, cover the potatoes with cold salted water and bring to a boil. Partially cover and cook for 30 minutes or until tender. Drain the potatoes, reserving 1/4 cup of potato water. Add the cold milk to the hot potato water. Sprinkle the yeast & sugar over it and set aside in a warm place for 15 minutes. Making Bread with a Heavy Duty Mixer: Peel the hot potatoes and transfer to the bowl of a heavy-duty mix fitted with a flat paddle. Beat the potatoes until mashed. Wait for a few minutes until the potatoes are just warm. Start beating the yeast mixture into the mashed potatoes. Mix the flour and salt together. Gradually beat in the flour, 1/4 cup at a time at first. In winter, the author stops adding flour after 2 cups, and waits 20 minutes before continuing to add the remaining flour. When the dough sticks to the beater and cleans the bowl, add the remaining flour tablespoon by tablespoon. Making Bread by Hand Mash the hot potatoes in a ricer in a large mixing bowl. Wait a few minutes for the potatoes to cool. With a wooden spoon, stir the yeast mixture into the mashed potatoes. Mix the flour and salt together. Gradually beat in the flour, 1/4 cup at a time. In winter, the author stops adding flour after 2 cups, and waits 20 minutes before adding the remaining flour. Cover the bowl with a plastic bag. Let rise at room temperature until the dough has doubled in size, about 2 hours in winter or 1 hour in summer. Sprinkle flour on the risen dough and knead it for about 1 minute, adding more flour if necessary, especially during humid days, but remember the dough should be soft, much softer than for a classic bread dough. Refrigerate the dough covered with plastic wrap. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Cakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Mashed Potatoes -- 6 Oz 1 C Self-Rising Flour -- 4 Oz 1/2 Stick Butter -- 2 Oz Steam or boil the potatoes. Mash them without using milk. Rub the butter into the flour. Mix this well with the mashed potato and knead it into a flexible dough. Either roll the dough on a pastry board and cut it into rounds, or less wastefully, form it into several flat cakes with your hands. Melt a little butter in a hot frying pan or a griddle and put in the potato cakes. Cook them on both sides until they are dry and golden brown. Serve at once with softened butter. >From: rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Povitica #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holidays Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Dough: 1 1/2 C Milk -- Lukewarm 1/2 C Sugar 2 Tsp Salt 2 Eggs 1/4 C Soft Butter 2 Pkg Active Dry Yeast -- Fleischmann's 1/2 C Warm Water 7 1/2 C Flour -- (To 8 C) Filling: 1 C Evaporated Milk 1 C Sugar -- Heaping 2 Sticks Margarine 1 1/2 Lb Pecans -- Ground Fine 4 Eggs Pinch Salt 1 Tsp Cocoa 1 Tsp Cinnamon Sweet Dough preparation: Combine warm milk, sugar, salt, softened butter and beaten eggs. Dissolve yeast in warm water and add to other ingredients. Add half of flour, mix well until smooth. Add flour to handle easily. Knead dough on lightly floured board. Put dough in greased bowl, cover and place in a warm draft free place until doubled in size. Punch down and let double again. Divide dough in 3 parts. Roll each part until very thin in rectangular shape. Spread filling, roll and twist in circular shape like a snail or cinnamon roll. Place in greased 8" or 9" cake pans. Cover, put in warm place and let rise. Bake at 350F for 30 - 45 minutes. Filling preparation: In heavy pan, over medium heat, combine sugar, milk and margarine and heat. Add nuts, then beaten eggs and mix well. Boil one minute stirring constantly. Remove from heat, add pinch of salt, cocoa and cinnamon and mix well. Let cool till just warm enough to spread. >From: "Betty" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pulla #2 Recipe By :Monika Eckert Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruits Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 600 Grams flour, wheat 200 Grams flour, rye 1 Pinch salt 1/4 Liter milk 125 Grams margarine or butter 1 Package yeast 100 Grams sugar, brown 2 eggs 1 Teaspoon cardamom 125 Grams Raisins With all the ingredtients knead a smooth dough. Store at a warm place and let it rise. Add some more flour and knead it again. Form into a loaf, place on a baking tray and let rise again. The bake at 392-428F for about 40-50 minutes. >From: "Mona" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpernickel Rye Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 C All-Purpose Flour -- (To 4 C) 2 Pkg Dry Yeast Red Star Instant Blend Dry Yeast 1 Tbsp Salt 2 C Water 1/2 C Dark Molasses 2 Tbsp Shortening 3 C Pumpernickel Rye Flour The recipe is from _The Red Star Centennial Bread Sampler_ (copyright 1981, Universal Foods Corporation, Milwaukee, Wisconsin). Oven 375F Makes 2 Loaves In large mixer bowl, combine 2 1/2 cups all-purpose flour, yeast and salt; mix well. In saucepan, heat water, molasses and shortening until warm (120-130 F; shortening does not need to melt). Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining rye flour and enough remaining all-purpose flour to make a firm dough. Knead on floured surface about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour. Punch down dough. Divide into 2 parts. On lightly floured surface, roll or pat each half to a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place in greased 8 x 4-inch bread pans. Cover; let rise in warm place until almost doubled, about 30 minutes. Bake at 375F for 40 to 45 minutes until loaves sound hollow when tapped. Remove from pans; cool. >From: rls-1850@juno.com - - - - - - - - - - - - - - - - - - -