* Exported from MasterCook * Pumpkin Cranberry Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Hand Made Holidays Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Pumpkin -- Canned Solid-Packed 1 C Sugar 1/4 C Water 2 Lg Eggs 1/4 C Vegetable Oil 2 C All-Purpose Flour 2 Tsp Baking Powder 1/2 Tsp Salt 1/4 Tsp Baking Soda 1/4 Tsp Ground Cinnamon 1/4 Tsp Ground Ginger 1/8 Tsp Ground Cloves 1 C Fresh Cranberries -- Or Frozen Craberries -- Pick Over This bread is a delicious holiday treat. Preheat oven to 350F and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches. In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly. Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered. Makes 1 loaf. by Tim D. Culey - Baton Rouge This site - http://www.upword.com/bread/ - The Free Internet Bread Recipe Archive - is very nice. >From: TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Spice Bread #3 Recipe By :Quaker Oats Serving Size : 16 Preparation Time :0:00 Categories : Breads-Quick Daily-Bread Mailing List Diabetic Grains Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Quaker Oats (Quick Or Old Fashioned, Uncooked) 1/2 C Nonfat Milk 2 C All-Purpose Flour 12 Pkt Splenda Pkts -- Or 1/2 C Granulated Sugar 2 Tsp Baking Powder 2 Tsp Pumpkin Pie Spice 1/2 Tsp Baking Soda 1/2 Tsp Salt -- Optional 1 C Canned Pumpkin (Not Pumpkin Pie Filling) 1/2 C Egg Beaters(r) 99% Egg Substitute -- Or 4 Egg Whites Or Equivalent Egg Substitute 1/3 C Vegetable Oil Heat oven to 350F. Lightly spray bottom only of 9 x 5-inch metal loaf pan with cooking spray. In medium bowl, combine oats and milk; mix well. Set aside. In large bowl, combine flour, sugar or sweetener, baking powder, pumpkin pie spice, baking soda and, if desired, salt; mix well. Add pumpkin, egg substitute and oil to oat mixture; mix well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Pour into pan. Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely before slicing. Store tightly wrapped. COOK'S TIPS: Neither Equal(r) For Recipes nor Equal(r) SpoonfulTM are recommended for this recipe. To make your own pumpkin pie spice, combine 4 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cloves and 1/2 teaspoon ground nutmeg in a small container with a tight-fitting lid. Store in cool, dark cabinet. NUTRITION INFORMATION: 1/6 of recipe made with egg substitute, granulated sugar or Splenda(r) and without salt Calories From Fat 45, Total Fat 5g, Saturated Fat 1g, Cholesterol 0mg, Sodium 110mg, Dietary Fiber 1g, Protein 4g. with sugar with Splenda(r) Total Calories 150 130 Total Carbo 22g 17g Total Sugars 7g 1g Exchanges 1-1/2 Starch/Bread, 1 fat 1 Starch/Bread, 1 fat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rita's Julekake Norwegian Christmas Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Hand Made Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 2/3 C Milk -- Scalded 1 C Butter 1/3 C Crisco 2 Env Yeast -- Rapid-Mix 8 C Flour -- Sifted 1 C Sugar 1 Tsp Salt 2 Tsp Cardamom 1 1/3 C Raisins 8 Oz Citron This is a great favorite among the Norwegians, who bake it throughout the winter. Scald the milk and add the butter and Crisco. Let it stand until it is lukewarm. Thoroughly mix the undissolved yeast with all the dry ingredients, including the cardamom, using 2 cups of the flour. Reserve 1/3 cup of flour for the kneading board. Stir in the milk-butter mixture. toss the raisins and citron through the rest of the flour and add it to the batter. Mix thoroughly and set the bowl in a dishpan of quite warm water, cover with a tea towel and let the dough rise 3 hours. When it is double in bulk and light, knead the dough on a floured board until it is elastic. Divide the dough and put it in 2 greased bread pans. Put the pans in a warm place to rise 1 hour. Brush tops of loaves with warm milk and bake at 350F 1 hour. Let cool in the pans 1/2 hour. >From: "Louise Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rustic Potato Loaves Recipe By :Baking with Julia Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily-Bread Mailing List Hand Made Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Russet Potatoes -- (About 3) 4 Tsp Salt 1/2 C Tepid Reserved Potato Water -- (85-90F) 1 Tbsp Active Dry Yeast 2 Tbsp Extra Virgin Olive Oil 4 3/4 C All-Purpose Flour -- Unbleached Makes 2 loaves A yeast-raised bread with a dough that's half flour, half mashed potatoes, and entirely satisfying. The crust is deep and dark, the moist crumb is tender and open here, tightly grained there, and the flavor is haunting and not easily placed, almost a little nutty. It is an odd and interesting dough to work with, a reverse dough-it comes together quickly and then softens and falls apart, defying what's expected of bread dough. The breads, two free-form rusticlooking loaves, each with a jagged, flour-encrusted crease running down its center, are easy to make and quick to rise-they proof for just twenty minutes before shaping and twenty minutes after, making them good candidates for baking on a whim. Cooking the Potatoes: Scrub the potatoes and cut them into quarters, peel and all. Toss them into a 2-quart pot, cover with water, add 2 teaspoons of the salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Dip a measuring cup into the pot and draw off /2 cup of the potato water; reserve. Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20 to 30 minutes. It's important that the potatoes be dry before they're mashed. Mixing the Dough: When the potatoes are cool, stir the yeast into the reserved potato water if the water is no longer warm, heat it for a few seconds in a microwave oven-it should feel warm to the touch) and allow it to rest for 5 minutes; it will turn creamy Meanwhile, turn the cooled potatoes into the howl of a mixer fitted with the paddle attachment and mash them. With the mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes. Replace the paddle with the dough hook and, still mixing on low speed, add the flour and the remaining 2 teaspoons salt. Mix on low speed for 2 to 3 min utes, then increase the speed to medium and mix for 11 minutes more. The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you'll think you're making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the howl but pooling at the bottom. Have faith and keep beating. First Rise: Cover the mixing bowl with plastic wrap and allow the dough to rise at room temperature for 20 to 30 minutes, at which point the dough will have risen noticeably, although it may not have doubled. While the bread is proofing, position a rack in the bottom of the oven and fit it with a baking stone or quarry tiles, leaving a border of at least 1 inch all around. Preheat the oven to 375F Place a linen towel on a baking sheet, rub the towel with flour, and set aside; this will be the resting place for the bread's final rise. Rub a baker's peel or baking sheet with cornmeal or flour. Fill a spray bottle with water; set aside. Shaping the Dough: Turn the bread out onto a lightly floured surface and, using a dough scraper, cut the dough in half. To shape each half into a torpedo shape, first shape it into a ball and then flatten it into a disk. Starting at the end farthest from you, roll up the dough toward you. When you're on your last roll, stop and pull the free end of dough toward you, stretching it gently, and dust its edge with flour. Finish the roll and, if necessary, rock the loaf hack and forth a little to taper the ends and form a torpedo, or football. Second Rise: Place the loaves on the floured towel, seam side down, and cover them with the ends of the towel (or another towel). Let the breads rise at room temperature for 20 minutes. Baking the Bread: When you're ready to bake, spray the oven walls with water and immediately close the oven door to trap the steam. Turn the breads out, seam side up, onto the peel or baking sheet and transfer them to the oven. Spray the oven with water again and bake the loaves for 45 to 50 minutes, or until the crust is very brown, the loaves sound hollow when thumped on the bottom, and, the most important test, the interior temperature measures 200F when an instant-read thermometer is plunged into the center (bottom) of the loaves. Remove the loaves from the oven and cool on a rack for at least 20 minutes before slicing. While you should wait for the bread to firm up in the cooling process, slathering this bread with butter while it's still warm is a great treat. Storing: The breads should he stored at room temperature. Once sliced, the bread should be turned cut side down on a cutting board; it will keep at room temperature for about 2 days. For longer storage, wrap the breads airtight and freeze them for up to a month. Thaw, still wrapped, at room temperature. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Six-Braid Cardamom Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Daily-Bread Mailing List Hand Made Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Cardamom 3/4 Tsp Salt 1/2 C Granulated Sugar 3/4 C Chopped Candied Orange Peel -- (5 Oz) 1 C Milk 1/3 C Butter Or Margarine Cool, Melted, (1/6 Lb.) 2 Lg Egg Yolks 5 C All-Purpose Flour -- (To 5 1/4 C) 1 Lg Egg 1 Tbsp Granulated Sugar -- Or Coarse Sugar (Optional, See Notes) Here is a recipe for a holiday bread that I made last year. I normally am not one to make sweet breads, but this was quite nice and everyone seemed to like it a lot. PREP AND COOK TIME: About 50 minutes, plus at least 3 1/4 hours to rise and cool NOTES: For many generations, bread baking has been a passion in Greg Mistell's family. He grew up making yeast breads with his father. In fact, he enjoyed the craft so much, he turned it into a career. He is owner, and frequently the head baker, of Delphina's and Pearl bakeries in Portland. This rich cardamom loaf, sold at Delphina's, is also a favorite that Mistell makes at home with his 10-year-old daughter, Alisen. "Shaping a six-strand braid is fun, and the results are prettier than a standard braid," Mistell notes. Candied orange peel can be ordered from King Arthur Flour ($3.50 for 6 oz.; 800/827-6836 or www.kingarthurflour.com). Look for coarse sugar with baking ingredients in supermarkets or specialty food stores. If making up to 1 day ahead, cool loaf, wrap airtight, and store at room temperature; freeze to store longer. Reheat, sealed in foil and thawed, in a 325F oven until warm, 10 to 15 minutes. MAKES: 1 loaf (3 lb.); 16 servings 1. In a large bowl, sprinkle yeast over 1/2 cup warm (110F) water. Let stand until yeast is soft, about 5 minutes. Crush cardamom seed on a hard surface with a flat-bottom glass. Add cardamom to bowl along with salt, 1/2 cup granulated sugar, orange peel, milk, 1/3 cup melted butter, and egg yolks; mix to blend. Add 5 cups flour and stir until moistened. 2. To knead with a dough hook, beat on medium speed until dough no longer feels sticky and pulls cleanly from bowl, 8 to 10 minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a time. To knead by hand, scrape dough onto a lightly floured board and knead until smooth and no longer sticky, 10 to 15 minutes; add flour as required to prevent sticking. Return dough to bowl. 3. Cover bowl with plastic wrap and let dough rise in a warm place until at least doubled in volume, 2 to 2 1/2 hours. Mix with dough hook or knead briefly on a lightly floured board to expel air. 4. Divide dough into 6 equal pieces. Shape each piece into a smooth ball, set slightly apart on a floured board, and cover loosely with plastic wrap. Let rest 15 minutes. 5. On an unfloured board, roll each ball under your palms to form a 16-inch rope. Place ropes parallel and slightly apart on a buttered 14- by 17-inch baking sheet. At 1 end, pinch ropes together. Gently lift each rope up and off the center of the baking sheet, laying ends parallel and over pan edges to make an inverted V with 3 legs on each side. 6. To form braid, cross your right arm over your left, then pick up the 2 outer dough ropes. Uncross arms, and in doing so, cross the dough ropes over each other near the pinched ends, and lay ropes parallel to the inner part of the V. Repeat to lift the next 2 outer ropes, cross them just below the preceding ropes, and lay parallel to the inner part of the V. Continue braiding to the ends of the ropes. Pinch braid ends together. 7. Cover braid loosely with plastic wrap and let rise in a warm place until slightly puffy, 35 to 45 minutes. In a small bowl, beat egg to blend. Uncover braid and brush lightly with egg; save extra for other uses or discard. Sprinkle braid evenly with coarse sugar. 8. Bake in a 325F oven (300F in a convection oven) until bread is deep golden brown, 45 to 50 minutes. 9. Slide a wide spatula under bread to release from pan, then gently slide loaf onto a rack. Let cool at least 45 minutes. Slice to serve warm or cool. Per serving: 260 cal., 20% (53 cal.) from fat; 5.6 g protein; 5.9 g fat (3.2 g sat.); 46 g carbo (1.2 g fiber); 163 mg sodium; 53 mg chol. Copyright 2000 Sunset Publishing Corporation >From: lgrande99@netscape.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Dinner Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Daily-Bread Mailing List Hand Made Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 C Warm Water -- Plus 1 Tsp Lemon Juice -- To Boost The Yeast 2 Eggs 1/2 C Sour Cream 1/4 C Butter Or Margarine -- Melted (Unsalted Butter Is Good) 2 Tbsp Sugar 1/2 Tsp Salt -- Note 2 Tbsp Instant Potato Flakes -- (To 3 Tbsp) 2 1/2 C All-Purpose Flour -- (To 3 C) Unbleached 1 1/2 Tsp Yeast NOTE: (* use 1/2 tsp. salt per cup of flour, so I use 1 1/2 tsp. salt) I got this recipe from another list and adapted it for the bread machine. I will give both directions for bread machine and non-bread machine instructions. These rolls are very light and fluffy; my family loves them! Mix all ingredients in ABM pan according to manufacturer's directions. Push dough cycle. Allow to rise 1 1/2 hours. I just leave the dough in the machine an extra 30 minutes. I have the Breadman tr600. Punch down. Roll dough into balls and can place in greased muffin tins as I do, or bake on parchment paper. Let rise about 45 minutes. Sometimes I just let them rise 20 to 25 minutes. They're fine. Brush with egg/water wash or milk before baking. Bake at 400F for 12 to 15 minutes or till done. Makes 1 dozen. Non-Bread Machine Method: Soften yeast in warm water. In medium bowl combine dry ingredients. add liquids, making sure the melted butter is not too hot. Add enough flour to make soft dough. Knead till smooth and elastic--about 10 minutes. Put dough in greased bowl and cover. Allow to rise 1 1/2 hours. Punch down. Roll dough into balls and place in greased muffin tins or on parchment-lined baking sheet. Brush with egg/water wash or milk. Allow to rise again about 45 minutes. I usually just let them rise 20 to 25 minutes. Bake at 400F 12 to 15 minutes or till done. Cool on wire rack. Yield: 1 dozen. Carolyn Ranker, Charleston, WV c.ranker@worldnet.att.net if you have questions >From: "Carolyn Ranker" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread For The Abm Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Sourdough Bread Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Sourdough Starter 3/4 C Milk 2 1/2 Tbsp Butter Or Margarine 2 2/3 Tbsp Sugar 1 1/3 Tbsp Salt 4 C Bread Flour 2 1/2 Tsp Yeast Note: Large (1.5 lb) loaf, Put everything in the machine in the order suggested by your manufacturer, Bake on regular cycle. >From: "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #13 Recipe By :Gold Medal Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sourdough Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Teaspoons Bread Machine Yeast 4 Cups Warm Water (105-115 F) 3 Cups All Purpose Or Bread Flour 4 Teaspoons Sugar Dissolve yeast in warm water in large glass bowl. Stir in flour and sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfre to a 2 quart or larger nonmetal container with tight-fitting lid. Refrigerate until ready to use. Care of sourdough starter: Use sourdough starter once a week or stir in 1 teaspoon of sugar. If starter is used, replenish it by stirring in 3/4 cups of all purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand inwarm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. Per serving: 75 Calories (kcal); trace Total Fat; (1% calories from fat); 1g Protein; 18g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Cardamom Braid Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Hand Made Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry Yeast 1/2 C Water -- Warm 1/2 C Milk -- Scalded 1/2 C Sugar 1 Tsp Salt 1 1/2 C Butter -- Room Temp (3 Sticks) 2 Eggs -- Room Temp 6 C Flour 2 Tsp Ground Cardamom 3/4 C Raisins -- Seedless Glaze: 1 Egg White -- Slightly Beaten 2 Tbsp Sugar There is something undeniably hand-crafted in the appearance of a braided loaf, and this handsome plump bread, delicately seasoned with cardamom and dotted throughout with raisins, achieves the look with only a few twists. It is a rich bread--three sticks of butter in less than four pounds of dough. It keeps well, toasts beautifully (but must be watched), freezes well and overall, is a whilly satisfying baking experience. Baking sheet: large baking sheet, greased or Teflon Preparation - 15 minutes In a small bowl or cup sprinkle yeast over water. Beat briskly with whisk or fork until the granules are dissolved. In a mixing bowl pour milk over sugar, salt and butter. Stir to soften butter. When the liquid has cooled to lukewarm add yeast mixture, eggs, 3 cups of flour, cardamom and raisins. With wooden spoon or electric mixer beat until smooth -- about 3 minutes. Stir in additional flour, a cup at a time, first with the spoon and then by hand. The dough will form a rough mass and clean the sides of the bowl. It will not be sticky because of the large amount of shortening. The dough should be firm but not stiff. Kneading: 8 minutes Turn the dough out onto a lightly floured work surface, counter top or bread board. With a strong push-turn-fold action, knead until it is smooth and elastic (about 5 minutes with the dough hook). First Rising: 1 hour Return the dough to the bowl (which does not need to be greased because of the high butter content of the dough). Cover the bowl with plastic wrap and put the bowl in a warm place (80-85F) until dough has doubled in volume. Shaping: 20 minutes Punch down, turn out on a floured surface. Knead briefly to work out the air bubbles. Divide the dough into two pieces. Reserve one. Cut the other into 3 equal parts and roll each under the palms into a fat roll about 12 inches long. Braid these loosely, with no more than 5 or 6 twists. Pinch the ends closed. Place the braid on the baking sheets. Repeat with the reserved dough. Second rising: 50 minutes Cover with wax paper and return to the warm place until doubled in bulk. Baking: 350F for 45 minutes Preheat oven to 350F. Before baking brush with the slightly beaten egg white mixed with sugar. Bake in the oven until the loaves test done. The crust will be a rich brown and a wooden toothpick inserted in the center of the loaf will come out clean and dry. Remove bread from the oven. Use a metal spatula to lift the braid off the baking sheet because the hot loaf is somewhat fragile and might bread or bend. Cool on a metalrack before serving. >From: "Louise Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Christmas Limpor Bread Vortlimpor Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Env Yeast 1/4 C Water -- Lukewarm 1 Tbsp Light Brown Sugar 1 1/2 C White Flour -- Unsifted 1 Tsp Salt 1 Tbsp Anise Seed 1 Tsp Fennel -- Powdered 1 Orange Rind -- Grated 1/3 C Molasses 1 1/2 C Beer Ale Or Stout 1 Tbsp Butter 2 C Rye Flour I don't have a recipe for Svenskt Julbrod, but do have two recipes from Our Daily Bread by Stella Standard published in 1970 -one is Swedish Christmas Limpor Bread and the other is a Norwegian Christmas Bread. Combine the yeast, water and sugar and let stand in a small-bowl until frothy. Put the white flour in a large mixing bowl and add the salt, aniseed, fennel, orange rind and molasses. Heat the beer (ale or stout) in a saucepan to lukewarm and melt the butter in it, then make a well in the flour mixture and pour it in. Before mixing add the yeast and then beat it well. Set the bowl in a dispan of quite hot water, cover and let the dough rise for 45 minutes to an hour. Add the rye flour and beat very hard; it should be a light elastic dough. If necessary add a spon or so of lukewarm water. Beat for 4 or 5 minutes then set in a pan of water agin, cover and let rise until double in bulk. Beat the dough down well, then put it in a greased brad pan, set in warm water, cover loosely and let rise 1 hour or more. Put the pan in a cold oven. Set it at 375F and bake the bread 15 minutes; reduce the heat to 325F and bake 30 minutes more. This bread has a fascinating flavor. >From: "Louise Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Julbrod Recipe By :The New York Times Cookbook, first edition published 1961 Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Fruits Hand Made Holidays Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Yeast 1/4 C Water -- Lukewarm 1/4 C Milk Scalded And Cooled To Lukewarm 1/2 Tsp Salt C Butter -- Softened 3 Eggs -- Lightly Beaten 4 1/4 C Flour -- Sifted 1 C Raisins 1 C Sliced Citron 1 C Blanched Almonds 1 Tsp Cardamom -- (To 3 Tsp) 1/4 C Confectioner's Sugar Makes 2 loaves or about 20 servings 1. Soften the yeast in the water. Add the milk, salt, sugar, butter and eggs, reserving one egg white. 2. Mix a little flour with the raisins and citron. Add one-half cup of the almonds, shredded. 3. Remove the papery covering from the cardamom seeds and crush the seeds. Add with one-half of the flour to the yeast mixture and stir until smooth. Cover and let rise in a warm place (85F) until double in bulk or about 40 minutes. 4. Stir in the remaining flour and knead until smooth and elastic. Knead in the fruits and nuts. Turn the dough into a greased bowl, grease the top, cover and let rise about 30 minutes. 5. Cut the dough into sixths and roll each piece with the palms of the hands into a long strip. Braid three strips and shape into a ring on a greased baking sheet. Repeat for a second loaf. 6. Brush the loaves with the reserved egg white, beaten with one tablespoon water. Cover with the confectioner's sugar and remaining almonds and let rise until doubled in bulk, or about 30 minutes. 7. Bake in a preheated hot oven (450F) ten minutes. Reduce the oven temperature to moderate (350F) and bake about 20 minutes longer. >From: "Louise Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa Bread #3 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily-Bread Mailing List Ethnic Grains Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups Bread flour 1/4 Cup Rye Flour -- (1 Oz) 2 Tablespoons Brown sugar 1 Tablespoon Dry milk 1 Teaspoon Salt 1 Tablespoon Butter 1 Tablespoon Orange peel -- chopped 1 1/2 Teaspoons Caraway Seed 1/2 Teaspoon Fennel seed 1 Cup Water -- (7 1/2 Fl.Oz) 1 Teaspoon Dry yeast Combine ingredients in order according to your own bread machine instructions. Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tibetan Unleavened Barley-Whole Wheat Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Beans/Peas/Grains/Legumes Bread-Bakers Mailing List Breads Ethnic Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C Barley Flour 8 C Whole Wheat Flour 1/4 C Sunflower Seeds 7 C Boiling Water 1/2 C Oil 1 Tbsp Kelp -- Or Sea Salt 3/4 C Sesame Seeds 1/4 C Tahini Pan roast the barley flour in half of the oil until the flour is darkened. Add to the whole wheat flour. Stir. Add to this mixture the kelp (or sea salt), sunflower and sesame seeds. Stir. Blend in the remaining oil. Mix thoroughly by rubbing the flour between the palms of the hands. Add the boiling water, and mix. Add the tahini, and mix. Allow the mixture to cool for 15 minutes. Then turn it out on to a floured board, and knead. Divide the dough into 2 portions. Press the portions into 2 warm, greased bread pans. Using a sharp knife, cut a slit 1/2" deep lengthwise down the top of each portion of dough. Set the pans in a warm place for 6 hours, or overnight. Bake at 450F for 40 to 50 minutes. Yields 2 loaves. Here is a bread that uses kelp ... I haven't made this. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted Sesame Bread (Dairy-Free) Recipe By :Elizabeth Harbison Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Dairy Free Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 3 Tbsp Olive Oil 2 C Bread Flour 1 C Whole Wheat Flour 3 Tbsp Wheat Germ 2 Tsp Salt 1 Tbsp Sugar 1/3 C Sesame Seeds -- Toasted 2 Tsp Yeast Toast the sesame seeds by placing them in one layer on a cookie sheet and baking at 350 F for about 7 minutes. Add the ingredients to your machine according to the manufacturer's insturctions. Bake on a regular, light or rapid cycle. This recipe may be prepared on a timed cycle. This makes a very dense, tasty loaf. From "Four Seasons with the Bread Machine Baker" by Elizabeth M. Harbison, ISBN 0-517-16298-9 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Updated Bread Machine Sourdough Recipe Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made Sourdough Bread Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sourdough Starter 2/3 C Milk -- (To 3/4 C) 2 Tbsp Butter Or Margarine 1 Tbsp Sugar 1 Tbsp Salt 3 1/4 C Bread Flour 2 Tsp Yeast About milk: with additional water)- . I preferred, however, to just add small amounts of water until the machine wasn't having a problem mixing. ( see note below )* ( mix in machine/bake in oven ) By intending to do this loaf fully on the machine, I set it on Basic White, which would have been 3 hrs., 50 minutes. However, I changed my mind when the beeper went for adding any extra ingredients. Forgot to mention one important item when mixing the bread in the machine, and that is: * I had to add small amounts of water a couple of times, as my machine was getting bogged down with the mixing., meaning it might have been wiser for me to have made the water ingredient 3/4 of a cup, or a little more, instead of 2/3rds. It took those two water adjustments to give it that smooth, sleek look. Took it out, greased a large bowl, put it in the oven with oven light on & damp tea towel covering, and let it rise for 2 hours. It doubled in size, so I punched it down, divided into 2 loaves and placed in greased loaf pans to rise again, which only took a little over an hour. I did not spray water in the oven, or any of the other suggestions on the web for sourdough bread, nor did I slash the two loaves. I baked them at 375F for 30 minutes and, Joan, they are wonderful. Not like all the other loaves I tried, either in the machine or even the round one baked in the oven that actually looked like a San Francisco loaf. They are very crusty on the outside, but beautiful and soft inside, and I'm getting fatter. The aroma is breathtaking. It's so strange, because when I set up Carl's starter in the first couple of days, I didn't like the stale or dead or (as my DH said) wall plaster aroma. Boy, give me that aroma all the time, if it turns out bread like this. Next time (being braver), I will leave out the yeast; it ( dough ) will no doubt take much longer to rise, but that's okay. >From: "Joan and Larry Ross" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Cinnamon Rum Rolls Recipe By :Betsy Oppenneer Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit & Spice Breads Fruits Grains Hand Made Low Fat Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons active dry yeast or 2 (1/4-ounce) packages 1/2 Cup warm water (about 110 F) 1 1/2 Cups warm milk (about 110 F) 1/2 Cup vegetable shortening 1/2 Cup honey 3 Large eggs 1 Tablespoon lemon juice 2 Teaspoons salt 3 Tablespoons soy flour -- (optional) 5 1/2 Cups whole wheat flour -- (5 1/2 to 6 1/2) 1/4 Cup melted butter 1 Cup firmly packed brown sugar 3 Tablespoons cinnamon 1/2 Cup raisins -- (optional) 1/2 Cup chopped nuts -- (optional) 2 Cups powdered sugar 1 Tablespoon rum extract 5 Tablespoons heavy cream -- (5 to 7) In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat 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 onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter. Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375F (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190F. Leave the rolls in the pan to cool since they benefit from the steam - it makes them softer. Allow the rolls to cool for 15 minutes. Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls. Yield: 30 rolls Per serving (excluding unknown items): 7185 Calories; 248g Fat (30% calories from fat); 141g Protein; 1180g Carbohydrate; 871mg Cholesterol; 5111mg Sodium Food Exchanges: 33 1/2 Starch/Bread; 6 Lean Meat; 4 Fruit; 46 1/2 Fat; 40 1/2 Other Carbohydrates >From: "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wort Limpa Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Grains Hand Made Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1/2 C Warm Water 1 C Stout -- Or Wort 1 Tsp Salt 2 C Sifted Rye Flour 1 C All-Purpose Flour 1/3 Tsp Grated Orange Peel 2 Oz Butter 1/4 C Dark Corn Syrup 1/2 Tbsp Ginger 1/2 Tbsp Cloves 2 C All-Purpose Flour -- Sifted This is a classic Swedish Christmas bread used for the traditional Dip (or dopp i grytan). Slices of wort limpa are immersed in hot bouillon, then enjoyed steaming hot with ham or sausage. Wort can sometimes be obtained from large breweries, otherwise stout or porter is a good substitute. In a large mixing bowl, dissolve the yeast in warm water. Heat the wort until tepid and add to the yeast together with the salt, rye flour, and 1 cup of the all-purpose flour. Mix well. Cover and leave to rise for one hour. In a small saucepan, melt the butter. Stir in the syrup and spices, cool until lukewarm and add to the dough together with the orange zest. Gradually stir in the all- purpose flour. Cover and let rise for 1/2 hour. Turn the dough onto lightly floured surface and knead well until smooth. Shape the dough into a 30 cm (12 inch) loaf and place on baking sheet. Cover and let rise until double. Prick the top of the bread with a fork and bake in pre-heated 175C (350F) oven for 35 to 45 minutes. A knock on the bottom of the bread should produce a hollow sound. Brush the top of the limpa with wort or stout. Wrap the bread in terry towels and let cool on rack. Makes one loaf. >From: "Carlton" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zweiback Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Yeast Cake 1/2 C Milk -- Cooled 2 Tbsp Sugar 1/4 C Lard -- Or Butter -- Melted 2 Eggs 2 3/4 C Flour -- Sifted 1/2 Tsp Salt Here is a zweiback recipe that is quite similar to Dutch rusk. Zweiback (twice-baked Bread) is toast par excellence and enjoys a wide popularity. The second baking changes some of the starch to dextrine, which promotes ease of digestion. Dissove yeast and sugar in lukewarm milk. Add three-fourths cup of flour and beat thoroughly. Cover and set aside, in a moderately warm place, to rise for fifty minutes. Add lard or butter, eggs well beaten, enough flour to make a dough. Add the salt and knead well. Shape into two rolls one and one-half inches thick and fifteen inches long. Let rise for about one and one-half hours. Bake twelve minutes in a hot oven. When cool cut diagonally into one-half inch slices. Place on baking sheet and brown in a moderately hot oven. It is better when the second baking is done twenty-four hours after the first, though it may be done sooner if desired. Adapted from a Cooks.com recipe. >From: TheGuamTarheels@webtv.net (The Ol' Tarheel) - - - - - - - - - - - - - - - - - - -