* Exported from MasterCook * About Baking Bread Recipe By :Joan, "Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Low Fat Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** YEAST: Baker's yeast is a one cell fungus which in the presence of flours and water will feed and grow ( bud ) and reproduce new cells. It is with this process that oxygen and simple sugars are turned into carbon dioxide and alcohol. the carbon dioxide which is trapped in the dough fibers causes expansion and thus rising of the dough. the small amount of alcohol is evaporated during baking ....... FERMENTATION: is the name for the chemical process in which yeasts become activated and give rise to the acidity in the dough ( starches broken down to sugars , then to carbon dioxide and alcohol) this process creates the flavor of the bread. Naturally a longer fermentation time offers the best flavor and taste. Breads rushed in this fermentation process may have an overly strong yeast flavor. Likewise breads that have over-risen may have a sour quality to them. However many people do not find either taste objectionable and enjoy the bread........ GLUTEN: is one of several proteins found in flour and holds the dough together making it more stretchable and elastic.Think of gluten as having a rubber or gum " stretchable" quality..When flour and water are combined the gluten is being activated. KNEADING of the dough helps continue to develop and activate the gluten.Too little kneading produces a weak dough and a small compact baked product. Over kneading produces a chewy, coarse grained product..... . It is certainly possible to overknead a dough and cause the gluten strands to rupture causing the product to collapse but I don't think it is usually the case if hand kneading techniques are followed properly. Note: We are discussing bread here not pastries and tender cakes which require a lower gluten ( or protein flour ). and limited kneading....Read labels on the flour for gluten content. FLOURS are categorized as Weak: ( soft wheat low gluten/protein ), example cake flour around 8%, or Strong: hard wheat ( high gluten/protein ) example bread flour 14 -16%. All purpose is a combination of both soft and hard wheat flours, 11% gluten content. All percents are approximates but give you an idea of protein content. Flours may be bleached, unbleached, bromated, contain additives and other conditioners etc. but these are topics for another time. RISING: you will know when the dough is ready for its first rising after kneading, when the dough readily springs back when pressed with a finger. The dough should feel smooth like an ear lobe or baby's behind! BRead fLour usually needs 8 to 10 minutes of hand kneading whereas all purpose flour usually requires 5 to 8 minutes of hand kneading. For both flours done by dough hooks in the machine much less time is required. The normal rising times for bread dough to double in volume is anywhere from 1 to 2 hours+, This depends on the type of dough ( eggs, fat, milk sugar present in dough ), the warmth of surroundings etc. Usually heavy dough ( sugar,fat etc. ) requires several risings opposed to lean doughs ( flour and water )to achieve the best texture .Don't be tempted to let any dough over rise more than instructed because the dough may be coarse, heavy or collapse. Finger press the risen dough, if an indentation remains, its ready to be punched down( at this point it should not "spring" back if finger pressed.) PUNCHING down dough: after rising it is necessary to do so, so the yeast cells are redistributed and thus causing a lighter textured, manageable dough.Follow recipes instructions.Many sweet breads have double or triple risings as I indicated above. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Absolutely Apricot Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour 1 tablespoon dry milk -- or 1 tbsp malted milk powder 1 teaspoon salt 1 tablespoon butter 3 tablespoons apricot jam 1/2 cup dried apricots 2 teaspoons yeast Use light crust feature. If not using an ABM: Mix. Let rise to double. Shape into loaf and let rise to double. Bake at 350 for 30 minutes. >From: Bill Camarota >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Active Yeast Test Recipe By :Linda Rehberg Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** To test your yeast to see if it's still active, dissolve 1 tsp sugar in 1/2 cup warm water (110 - 115 degrees) in a glass measuring cup. Sprinkle 1 scant tablespoon yeast slowly over the surface. Stir; allow the mixture to sit for 10 min. Within the first 5 min, the yeast should begin rising to the surface. At the end of 10 min, if the yeast has doubled and reached the 1 cup mark and has a rounded crown of foam, it is very active. Yeast that is inactive or losing Its potency will either not react at all or will not reach the 1 cup mark within 10 minutes. In either case, discard the yeast and buy new. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Airy Cheese Balls Recipe By :Better Homes and Gardens, 1967 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package dry yeast 1/4 warm water 1 3/4 cups milk -- scalded 4 ounces processed American cheese -- sharp (1 cup) [although I bet regular cheddar would be good too] 1/4 cup sugar 2 tablespoons shortening 1 teaspoon salt 4 cups all-purpose flour -- sifted 1 egg -- beaten 1/2 cup cornmeal Soften yeast in water. Combine milk, cheese, sugar, shortening and salt and stir until cheese melts - cool to lukewarm. Add two cupsflour and beat 2 minutes at medium, add egg, yeast, cornmeal and rest of flour - beat 2 minutes. Cover and let rise till doubled. Stir down and fill greased 2 1/2 inch muffin pans halfway full. Let rise till double again. Bake at 375 about 20 minutes. Makes 24 >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * All Protein Bread Recipe By :Bread Winners Cookbook, by Mel London Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 4 cups warm water 1 1/2 cups nonfat dry milk 1/4 cup honey 1/4 cup molasses 9 cups whole wheat flour -- (9 to 9 1/2) 3/4 cup sunflower seeds 1/2 cup sesame seeds 2 eggs 3/4 teaspoon salt -- optional 1/2 cup olive oil Yield: 3 large loaves Dissolve yeast in 1/4 c water. In separte bowl mix dry milk with 1 3/4 c water [beat to dissolve if needed], addhoney and molasses and then the rest of the water [2c]. Mix in 5 c flour slowly, cover with damp cloth and let rise 45 minutes for sponge. Mix in seeds and let stand 10 minutes so seeds can soak up some liquid. Mix in eggs, salt and oil, knead in the rest of the flour to make a dough that barely sticks to your fingers. Place in well greased pans, cover and rise about1 hour. Bake in 325 oven 45 minutes or till done. >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Poppy Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 1 tablespoon dry milk 1/2 teaspoon salt 1 tablespoon butter 1/4 cup lemon yogurt, lowfat 1 1/2 tablespoons honey 1/4 cup almonds -- sliced and toasted 2 teaspoons lemon peel 2 tablespoons poppy seeds 1 teaspoon lemon extract 2 teaspoons yeast Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Butter Bread Recipe By :Jenni Miller Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 3/4 cup brown sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 3/4 cup apple butter 1/2 cup applesauce -- or butter, melted and cooled 1/4 cup skim milk 2 eggs -- lightly beaten 3 tablespoons honey 1 teaspoon vanilla 1/2 cup raisins -- optional Preheat oven to 400 F. In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into cooking-sprayed 9x5 loaf pan. Bake 50-60 minutes, until cake tester comes out clean. Cool in pan for 10 mins., then remove to cool completely. >From: miller@micro.ti.com (Jenni Miller) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Oat Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 1/3 cups bread flour 2/3 cup whole wheat flour 2 teaspoons dry milk 1 teaspoon salt 2 teaspoons butter 1/2 cup apples -- canned and chopped 1 tablespoon apple juice, frozen concentrate 2 teaspoons lemon juice 1 tablespoon honey 2 tablespoons yogurt 2 teaspoons molasses 1/4 cup oats 2 teaspoons yeast Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #6 Recipe By :FAT FREE LIVING COOKBOOK 4 BREADS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp yeast 3/4 tsp salt 2 tsp sugar 2 tbs nonfat dry milk powder 1 tsp cinnamon 3 1/3 cups bread flour 1 cup mashed bananas 4 tablespoons applesauce 1 cup water Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel . FAT FREE LIVING COOKBOOK 4 BREADS C1996 by Fat Free Living Inc. author Jyl Steinback For more info call : 6029966300 ( Scottsdale Arizona, USA ) >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Raisin Bread #2 Recipe By :The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Teaspoons Active Dry Yeast -- (2 Tsp) 1 3/4 Cups Bread Flour -- (2 2/3 C) 1/2 Cup Whole-Wheat Flour -- (3/4 C) 1/2 Teaspoon Salt -- (3/4 Tsp) 1/4 Cup Raisins -- (1/3 C) 1/4 Cup Mashed Bananas -- (1/3 C) 3/4 Cup Water -- (1 C + 2 T) Book by Madge Rosenberg This is an excellent bread to make on the timer, to fill the bread machine the night before and wake to the smell of banana, raisins, and yeasty bread. Eat it warm - not hot - for an almost buttery taste. Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. This was very good. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Bread #3 Recipe By :Black and Decker booklet Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 tbsp. sugar 1 1/4 tsp. salt 3 2/3 cups bread flour 1 1/4 tsp. yeast Roll into a 10"X8" rectangle. Beginning at long end, roll up tightly as for jelly roll. pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaf, seam side down, on a greased baking sheet sprinkled with cornmeal(optional). Lightly brush with oil. Cover and let rise in warm, draft-free place until double in size, 20-30 minutes. With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf. Lightly beat egg white and 1 tablespoon water; brush some of the egg white mixture over top of loaf. Bake at 350 F.for 20 min. Brush again with remaining egg white mixture. Bake 5 to 10 min. more or until done. Bread should sound hollow when tapped. Remove the bread from the sheet; cool on a wire rack. I have a Black and Decker (B1550 series bread maker) and this is the recipe that came in the book with the machine. >From: rsimpson@primeline.net (bob simpson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Sourdough Starter Recipe By :Frugal Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Sourdough Breads Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water 4 Tablespoons buttermilk 1 Tablespoon sugar 1 Cup flour Mix all of this together and place it in a glass or stainless-steel bowl. Do not use aluminum. Cover this with a towel and allow to stand in a warm place for a few days, or until it has begun to ferment and has a wonderful sour smell. The starter should be the consistency of pancake batter and it can be covered and stored in the refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread #5 Recipe By :Marina Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Pizza And Calzones White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 2 tablespoons sugar 1/2 teaspoon salt 1 tablespoon butter 1 tablespoon milk 3/4 cup water 1 teaspoon yeast Optional: 1/4 cup parmesan cheese 1 teaspoon onion powder 1/4 cup chopped walnuts 1 teaspoon pumpkin pie spice - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bear Mush Recipe By :Graham Kerr Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 3 cups quick-cooking oats 2 tablespoons raisins 4 tablespoons honey 1 tablespoon lemon juice 2 tablespoons sunflower seeds 2 tablespoons slivered almonds 2 whole apples -- grated 2 tablespoons nonfat plain yogurt 2 tablespoons brown sugar Soak in1/2C. warm water, overnite (covered in the refrigerator),3c. raw, quick-cooking oats,& then mix in(the next day)2 TABSP. raisins,4TABSPNS. honey,,1 TABSP.lemon juice,,2 tabsp. SUNFLOWER SEEDS,2 TABSPNS. sl. almonds,2 grated apples(skinned,or non-skinnedf),2 tabspns. PLAIN,NON-FAT YOGURT,stir well. If you want it sweeter,you may add 1-2TABSPNS.b.sugar. You can warm it if you wish,plus you may want to drain out any excess liquid the next day. >From: LARRY ZIEGLER(chefla@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bohemian Christmas Bread Recipe By :Quick & Delicious Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 1/2 LB. LOAF----- 1 1/2 Teaspoons Active dry yeast 3 Cups Bread flour 1 Teaspoon lemon peel -- dried 1 1/2 teaspoons Salt 3 1/2 Tablespoons Sugar 1 Each Egg 2 Tablespoons Butter 6 ounces milk -- warmed 2 ounces Warm water 4 1/2 tbsp Chopped almonds 3 1/2 tbsp Raisins -----1-LB. LOAF----- 1 tsp Active dry yeast 2 c Bread flour 1/2 tsp lemon peel -- dried 1 tsp Salt 2 1/2 tbsp Sugar 1 ea Egg 1 1/2 tbsp Butter 1/2 cup milk -- warmed 1 1/2 oz Warm water 3 tbsp Chopped almonds 2 1/2 tbsp Raisins NOTES: 1. For Panasonic/National machines -- use 3 tsp. of yeast for the 1 1/2 lb. loaf. 2. If your machine has a mix cycle -- the almonds and raisins can be added at the beginning or at the mix beep. They can also be added towards the end of the mixing process. Because this bread is an extremely high rise, a 1-pound loaf will easily fill a large bread-machine bucket. Test the small recipe first to see how the loaf rises in your machine. Follow manufacturer's directions on loading. SOURCE; Quick & Delicious Bread Machine Recipes by Norman A. Garrett, copyright 1993, ISBN #0-8069-8812-6. NUTRITIONAL ANALYSIS: 1 1/2-pound loaf: total calories - 2320, total protein - 69 gm, total carbohydrates - 382 gm, total fat - 58 gm, total saturated fat - 20 gm, total cholesterol - 283 mg, total sodium - 3361 mg, total fibre - 10 gm, % calories from fat - 22%. 1-pound loaf: total calories - 1600, total protein 48 gm, total carbohydrates - 258 gm, total fat - 42 gm, total saturated fat - 15 gm, total cholesterol - 255 mg, total sodium - 2268 mg, total fibre - 7 gm, % calories from fat - 24%.... Yield: 1 loaf >From: srtobin@mmm.com >To: mastercook@mind.org (MasterCook) >From: Bev Janson - - - - - - - - - - - - - - - - - - - NOTES : This delightful bread is great for parties and celebrations. The raisins and nuts give it a festive flavor and texture that's hard to beat. * Exported from MasterCook * Boston Brown Bread Recipe By :Wayside Inn, Boston, Mass Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Cornmeal 1 cup Whole wheat flour -- or graham flour 1 cup Rye flour 1 teaspoon Salt 1 teaspoon Baking soda 1 tablespoon Water 1/2 cup Molasses 2 tablespoons Vinegar -- or lemon juice 7/8 cup milk 1 cup Raisins 2 tablespoons all-purpose flour 1. Combine cornmeal, whole wheat or graham, and rye flours and salt. 2. Stir baking soda into water in a medium size bowl; add molasses. 3. Put vinegar in a 2 cup measure, add milk to make 2 cups. Combine with molasses mixture. Stir liquids into dry ingredients until well mixed. 4. Combine raisins and flour in a small bowl; add to batter. 5. Pour batter into two well greased 1 quart molds or clean coffee cans. Cover tightly with a double thickness of aluminum foil. 6. Place molds on a rack in a kettle. Add boiling water to come half way up around sides of molds. Cover kettle. Steam 3 hours, adding more boiling water as necessary, to keep proper level. 7. Unmold loaves. Bake in oven at 325 degrees for 10 minutes to dry them. cool loaves. 8. To serve: Purists say to slice bread with a string, never with a knife. >From: Marina - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Basket Recipe By :(Adam & Chanda Starr ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Holiday Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water -- (105-115F) 2 packages active dry yeast 1 tablespoon sugar 1 tablespoon salt 2 tablespoons margarine -- softened 30 1/2 cups unsifted flour -- (61/2 to 71/2) 1 egg -- beaten 1 tablespoon milk Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, salt, margarine, and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Generously grease 4 strips heavy duty foil 10 inches long and 21/2 inches wide. Place around edges of a 10 inch wire rack. Generously grease outside of a large mixer bowl (about 8 3/4 inches in diameter and 4 1/2 inches deep). Invert onto foil. Punch dough down. Divide into 24 equal pieces; set 2 aside. Roll 22 pieces into 30-inch ropes. Twist two together; repeat with remaining ropes. Wrap twists of dough around bowl, beginning at bottom, touching foil. Pinch ends of twists to seal. Cover entire surface of bowl. Place 2 more greased of foil on a wire rack. Grease another bowl with the same diameter. Invert onto rack. Roll reserved pieces of dough to 24-inch ropes; twist together. Place over bowl, with ends touching foil, to form handle for basket. Cover; let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Combine egg and milk; brush mixture gently on basket and handle. Place in hot oven with wire racks directly on oven rack. (Do not use baking sheet.) Bake at 400F, about 20 minutes, or until golden brown. For higher glaze, brush basket and handle once during baking. Cover with foil, if necessary, to prevent uneven browning. Remove from bowl and cool on wire racks. To serve, fasten handle onto basket, using toothpicks. Fill with dinner rolls. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Bowls Recipe By :Gold Medal Bread Machine Recipes Serving Size : 6 Preparation Time :0:45 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons yeast 1 large egg yolk 1 tablespoon water Add water, flour, sugar, salt & yeast to the bread machine pan. Select dough cycle. After machine beeps, divide dough into 6 equal pieces. Pat or roll each piece into a 7 inch circle on a lightly floured surface. Grease outsides of six 10 ounce custard cups. Place cups upside down on an ungreased cookie sheet. Shape each circle over outsides of cups.(Don't allow dough to curl under edges of cups.) Cover & let rise in a warm place 15 - 20 minutes or until slightly puffy. Preheat oven to 375F. Mix egg yolk & 1 tbsp water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls from custard cups. Cool bread bowls upright on wire rack. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Bowls #2 Recipe By :Brenda Moran Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Warm Water 2 3/4 Cups Bread Flour 1 TBSP Sugar 1 tsp Salt 1 1/2 tsp Yeast 1 egg yolk 1 TBSP Water Use Dough Cycle on ABM. After it is compete (usually 1 1/2 hours) divide dough into 6 equal portions. Pat out on floured surface into 7" (inch) circle. Grease outside of 6 10 oz custard dishes. Lay open end down on ungreased cookie sheet. Wrap cough over outside of each custard cup, not allowing dough to curl under edge of cup. Dover & let rise for 30 mins. Bake in 375 oven (preheated). Mix egg yolk & TBSP of water in cup & brush gently over each bread bowl before baking. Bake at 375 for 18-22 minutes or until golden brown. Gentle remove bread bowls from custard cups & cool on wire rack for 5 mins before filling. Great with chili, soups, stews, even salads! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Bowls #3 Recipe By :Dan H. Erwin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza dough Having worked at Perkins, I have made a lot of bread bowls for chef's salads and chili bowls. The bowls come to Perkins restaurant in boxes of 40. Inside the box are units of dough that I refer to as cow pies. I lay them out on a sheet pan until softened in a proofing box, then, with a spray release, I cover either a small, inverted stainless steel bowl for the chef's salad, or an inverted porcelain chili bowl, and spread the dough as evenly as possible over the top. I wet my hands with a whole egg wash while forming, then bake in a 375 degree oven for 12-15 minutes. The dough is labeled 'Italian bread bowl', but this is not Italian bread that I am dealing with. It's more like a pizza dough that has oil in it. I think that pizza dough would be a good choice, personally, as long as you use at least some oil. Straight French or Italian bread would likely be rather crisp. At home I have also tried making a pizza dough, forming it into 12 oz. balls, egg washing with a whole egg, and baking. After baking and cooling I merely cut a circle around the top and rip out the excess dough. That way you can have your soup and have something like soft croutons to put in. One extra step That I have also taken was to put the excess dough in the pan and lightly brown it in the oven, That way, I have better style croutons. One way or the other, I prefer the home made dough MUCH better than the restaurant stuff. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Bowls #4 Recipe By :rec.food.recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** You can use any bread recipe you want. I usually use this simple one: Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) water. Add one cup of all purpose flour and one cup of wheat flour. Mix until smooth. Keep adding flour (alternating all purpose and wheat) and mixing until very hard to mix. (about 2-3 cups) Turn out on a floured board. Knead until flour is smooth and not sticky - you will need to add more flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose and whole wheat. Roll the kneaded dough into a ball. Put in a lightly oiled bowl and turn to coat the whole surface with oil. Cover and let rise in a warm place until doubles (1 to 1 1/2 hours). Then punch down. Let rest 10 minutes. Divide into 4-6 smaller balls, and put them on cookie sheets. Flatten the balls into disks and let rise for about another hour. If desired, brush with egg white (I usually don't) Cook at 375 for 40-50 minutes. Bread should sound hollow when thumped. Remove from oven and let cool. Here's the tricky part. You will have 4-6 round loaves. Cut a circle out of the top of each loaf, and remove that piece of crust. You will have a thick crust bread with a circle of exposed softer bread. Smush down the inner part (you can scoop out the bread if you want to, but I prefer to leave the bread to soak up the gravy). This works great for stews and chili. If you don't let the circles rise you should get flatter loaves for 'trenchers', but I haven't tried it yet. From: catalyst@access.digex.net (Lise Mendel) Newsgroups: rec.food.recipes >From: bredlady@softdisk.com (G Nuttall) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Bowls, Crusty Home-Style Recipe By :Gold Medal Bread Machine Recipes Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 2 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons yeast 1 large egg yolk 1 tablespoon water Here is the one I use & my family really enjoys them. I usually serve chili with mine but soup & stew is also great. My son likes being able to eat his bowl. :) Lavon Add water, flour, sugar, salt & yeast to the bread machine pan. Select dough cycle. After machine beeps, divide dough into 6 equal pieces. Pat or roll each piece into a 7 inch circle on a lightly floured surface. Grease outsides of six 10 ounce custard cups. Place cups upside down on an ungreased cookie sheet. Shape each circle over outsides of cups.(Don't allow dough to curl under edges of cups.) Cover & let rise in a warm place 15 - 20 minutes or until slightly puffy. Preheat oven to 375F. Mix egg yolk & 1 tbsp water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls from custard cups. Cool bread bowls upright on wire rack. >From: Lavon moffat - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread For Stuffing Recipe By :(Adapted) The Bread Machine Cookbook III by Donna German Serving Size : 8 Preparation Time :4:30 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Water 1 lg Egg 3 tablespoons butter or margarine -- or oil 1/2 cup Diced onion 3 teaspoons brown sugar -- or white sugar 1 teaspoon Salt 1/3 teaspoon black pepper 1 1/2 teaspoons dried sage -- (10 1/4 oz.) 1 1/2 teaspoons Celery seeds 1 1/2 teaspoons Poultry seasoning 3 1/2 cups bread flour -- * see note 1 1/2 teaspoons Yeast *Can substitute 2 1/2 c bread flour and 2/3 c Cornmeal. Load machine in order given. Use regular bread cycle. The following is a recipe that I have adapted a good bit, but it might do what you want. I use it to make bread for turkey stuffing, but have adjusted the amount of seasonings many times. If you are going to use it just to eat rather than for stuffing, you might want to reduce the seasonings to 1 tsp each or less. Just experiment with it and eventually you will find the amount you like. Of course, you are going to have to eat your mistakes! ::)) This bread also makes excellent croutons, so if you have a batch that is too strongly flavored for the table, cube and dry it. [Bill] >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Broccoli-Cheese Bread Recipe By :Bread Machine Magic, Lois Conway & Linda Rehberg, p 81 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-1/2# loaf -- (1# loaf size) 1 pkg FROZEN BROCCOLI w/cheese sauce -- (10 oz) (same) 3/8 cup MILK -- (none) 1 EGG -- (1 egg) 3 cups BREAD FLOUR -- (2 C.) 1 teaspoon SALT -- (1 tsp.) 1 1/2 tablespoons BUTTER -- (1T) 1/4 cup Minced ONION -- (3 T) 1 1/2 teaspoons Red Star YEAST -- (1-1/2 tsp.) Cook the broccoli as directed on the package. Place cooked broccoli in food processor. Chop briefly to cup up the large pieces. Allow mixture to cool to room temperature. Place all ingred including broccoli in bread pan Press Start Crust: Regular Menu Selection: Bake >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Rice Bread Recipe By :Cookbook USA (CD Rom) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. yeast 1/4 c. honey 5 c. whole wheat flour 1/4 c. vegetable oil 1 1/2 tsp. salt 1 1/2 c. cooked brown rice -- at room temperature 1 carrot -- shredded 3/4 cup unbleached white flour -- for kneading cornmeal Yeild: 1 loaf Pour 2 3/4 cups lukewarm water into large mixing bowl and stir in yeast. Set aside 5 minutes to dissolve, then with wooden spoon stir in honey and 3 cups wheat flour. Beat vigorously 1 minute. Cover with plastic wrap in warm spot 30 minutes or until double. Stir in oil and salt. Add brown rice; beat in last 2 cups wheat flour, 1/2 cup at a time (a stiff dough). Turn out on floured board and knead about 7 minutes adding flour as needed to prevent sticking. Form into ball and place in oiled bowl, turning to coat with oil. Cover with plastic wrap, let double. Sprinkle baking sheet with cornmeal. Punch down dough and knead briefly on floured surface. Divide in half and shape into balls (flatten during baking). Place them diagonally on opposite corners of baking sheet, cover loosely with plastic, let rise. Slash across top. Bake about 45 minutes in 375 degree oven. Cool on wire rack. *I add a shredded carrot at the same time I add the rice.Also could add grated onion etc in place of carrot. >From: LIR119@delphi.com (Joan,"Flour Power") - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttery Dinner Rolls Recipe By :bob.stedfeld@pcohio.com (Bob Stedfeld) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/4 cup water 1/2 cup milk 4 tablespoons sugar 2 teaspoons dry yeast (mine goes from freezer to bread pan) 2 1/4 cups bread flour 1 tsp salt 4 Tbsp butter -- (1/2 stick) melted Makes 12 rolls This is my procedure; yours may differ: Heat milk and water to 90 F in microwave. Add ingredients to bread pan in order shown. Drizzle melted butter over flour. If "raft" forms, break up with spatula. Select KNEAD AND FIRST RISE cycle. When dough is through first rise, form rolls one of the following ways, dusting the work surface with a bit of flour if necessary. Place formed rolls on greased baking sheet. Cover with plastic wrap and let rise until doubled in size. Tops can be glazed with a wash of egg and a bit of water, but it isn't really necessary. Preheat oven to 400 F. When rolls are put in, turn oven down to 350 F. Bake for 10 to 20 minutes until rolls are light brown. Butterhorns and Crescents: Divide the dough into 2 pieces. Roll each into an 8-inch circle. With a pizza cutter or knife, cut each circle into 6 wedges. Roll up wedge toward the point, pulling and stretching the dough slightly as you roll. Place on baking sheet with point underneath. For Crescents, curve roll into a crescent shape. Bowknots and Rosettes: Divide the dough into 2 pieces. Roll each into a thick rope and cut into 6 equal pieces. Roll each of the 12 pieces into a slender 8-inch rope. For a Bowknot, tie each into a knot. For a Rosette, bring one end up and through the center of the knot, bringing the other end over the side and under. Press end to the baking sheet to keep them from untying. Note: Can also make Parker House, cloverleaf, fan-tan, and pan rolls. See Bernard Clayton, _The Complete Book of Breads_ or other reference. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caraway Rye Bread, Jerry Mcbride's Recipe By :JERRY MCBRIDE'S Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons butter 2 tablespoons brown sugar 2 tablespoons dark molasses 2 tablespoons caraway seed 2 teaspoons salt 1 3/4 cups all-purpose flour 1 cup rye flour 1/2 cup pumpernickel -- ** 2 tablespoons gluten 4 teaspoons yeast Add ingredients as per your machine's manufacturer instructions. Jerry bakes on White Bread setting; I use Whole Wheat Setting. **Note: We purchase pumpernickle at a wonderful local mill, and it's quite coarse, resulting in "bumpy" bread. If you prefer a finer-textured bread, you may want to grind the pumpernickle in a coffee mill before adding it. >From: Bonnie Fulmer - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cardamon Bread (Christmas) Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Holiday Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoon Cardamom -- ground 2 Ounce Yeast 1 1/2 cups Bread flour 1 1/2 cups Milk 1/2 cup Butter 2/3 cup sugar 2 Large Egg 1 teaspoon Salt 4 1/2 cups bread flour Combine cardamon, yeast and 1 1/2 cups flour in large bowl. Heat milk, butter and sugar until butter is melted. Cool to 115 degrees. Add 2 beaten eggs and salt. Beat into flour mixture, about 2 minutes with mixer. Add more flour to make a malleable dough, about 4-5 cups. Knead for 5-8 minutes. Cover and let rise for 90 minutes. Divide into thirds, then thirds again, forming 9 balls. Let rise 10 minutes. Form into ropes and braid into 3 3-rope loaves. Place side-by-side on a greased cookie sheet. Let rise again 40-50 minutes. Brush tops with milk, and sprinkle with 1 T sugar over each loaf. Bake at 375 degrees for 30-35 minutes. Made first time 1/1/95 -- Wonderful! Made second time 1/1/96 -- Just as good the second time! >From: Laurie Thompson - - - - - - - - - - - - - - - - - - - NOTES : For Michelle, who asked for Cardamon bread: This recipe is from a friend of mine. I've made it for the last 2 Christmases (actually on New Year's Day) and it is spectacular warm from the oven. Try to use freshly ground cardamon -- buy the whole pods and grind just before you bake the bread. I've never tried it in the ABM, only by hand with my Kitchen Aid, although it could probably be cut in half for a large machine. No special utensils necessary! * Exported from MasterCook * Carrot Pineapple Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Pineapple juice 3/4 cup crushed pineapple 1/2 cup grated carrots 1 1/2 tablespoons Butter 3/4 teaspoon Vanilla 1/2 teaspoon Salt 1 1/2 tablespoons Brown sugar 3/4 cup Oatmeal 3/4 cup Whole wheat flour 1 1/2 cups Bread Flour 1 1/2 teaspoons Yeast Place all ingredients in machine in order your machine suggest and push Start! >From: Marina - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Poppy Seed Recipe By :Fleishmann's Yeast BM Favorites Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 cup carrot -- finely shredded 1 tablespoon butter 1 teaspoon salt 2 cups whole wheat flour 1 cup bread flour 1 tablespoon brown sugar, packed 2 teaspoons yeast 1 1/2 teaspoons poppy seeds Add ingredients to machine in order listed. Select white bread and press start. >From: gerrymc@ix.netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Bran Muffins Recipe By :Better Homes and Gardens, 1967 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups buttermilk -- or sour cream 1 cup bran -- whole 1/4 cup shortening 1/3 cup sugar 1 egg 1 1/2 cups flour -- sifted 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 4 ounces sharp cheddar cheese -- shredded (1 cup) Pour buttermilk over bran and leave till softened. Meanwhile, cream shortening and sugar till light, beat in egg. Sift together the rest of the dry except cheese and add to creamed mixture, alternating with the bran - milk mixture. Stir in cheese. Fill greased muffin pans 2/3 full, bake in 400 oven about 30 minutes. Makes 12 >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Parmesan Recipe By :Bev Janson Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces Warm water 2 1/2 tablespoons Butter -- soft 3 1/2 teaspoons Sugar 1/2 teaspoon Salt 1 teaspoon Dry mustard 2 1/2 tablespoons Parmesan cheese 1 1/2 teaspoons Paprika 1 1/4 cups lowfat cheddar cheese -- grated 2 1/2 tablespoons Minced onions 2 1/2 cups Bread flour 2 teaspoons Yeast follow machine directions - Basic cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheery Cherry Bread - Crockpot Recipe By :Culinary Arts Institute Crockery Cooking Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Flour 1 1/2 teaspoons Baking powder 1/4 teaspoon Salt 2 Eggs 3/4 cup Sugar 6 ounces Maraschino cherries 3/4 cup Pecans -- coarsely chop Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c). Mix flour, baking powder and salt. Beat eggs and sugar together until thick and piled softly. Alternately add dry ingredients and the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition. Mix in cherries and pecans. Turn into well greased and floured cooker bake pan or 2 lb. coffee can. Cover bake pan with lid or if using coffee can, cover with 6 layers paper towels. Set in crock pot. Cover and cook on high 2 - 3 hours. Remove bake pan and cool 10 minutes before removing from pan. >From: kmeade@ids2.idsonline.com (The Meades) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese And Onion Bread, Dom Deluise's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Onion -- chopped 1 Egg 2 tablespoons Butter 1/2 cup Sour cream Pepper -- to taste 2 cups Flour 1 tablespoon Baking powder 1/4 cup Butter 1 cup Cheddar cheese -- shredded 2/3 cup Milk 3 tablespoons Fresh parsley -- minced Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9" square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. I made this this weekend in my ABM and loved it.. I changed the parsley for chives, added Sesame Seeds and Cheese and Loved it.. It's Delicious.. >From: "~REality REaching.." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cherry Yogurt Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 3/4 teaspoon salt 1/2 cup dried cherries 1/3 cup cherry yogurt 2 tablespoons applesauce 2 teaspoons brown sugar 2 teaspoons yeast Regular cycle. Hints: Use low fat fruited yogurt Add the dry cherries whole >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicago Deep Dish Pizza Dough Recipe By :Real American Food Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg yeast 1 Tsp sugar 1 Cup tepid water 2 1/3 Cups bread flour -- (2 1/3 to 3) 1/2 Cup yellow cornmeal 1 Tsp salt 1/4 Cup oil Dissolve yeast & sugar in 1/4 cup of the water till foamy.Combine 2 3/4 cups flour, cornmeal, salt,oil and remaining 3/4 cup water ina bowl. Stir in yeast mixture vigorously. turn out to a floured surface and knead smooth and elastic, adding more flour if necessary to create a springy dough. Let rise double in an oiled bowl. Punch down and push dough into a deep dish pan or 12 to 15 inch pizza pan.The dough will rise as you are preparing the toppings. Top as desired. Bake in a preheated 500 degree oven for 15 minutes. Lower heat to 375 and bake until bottom of crust is light brown about another 25 minutes or so. Serve Immediately Note: for my abm I put in 1 cup water, 1/4 cup oil( I like olive ) 3 cups flour, 1/2 cup cornmeal, 1 tsp salt, a tsp sugar, 2 tsp yeast and use the dough cycle . Follow your manufactures instructions to make dough in your abm . If you dont use the dough immediately you can freeze it or refrigerate it in a large floured plastic bag overnight.Punch it doen now and then in the bag when you think of it :) Enjoy! >From: LIR119@delphi.com, Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chicken And Stuffing Bread Recipe By :DAK's GAZZETTE...#2 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Yeast 1/4 Teaspoon Ginger 1/4 Teaspoon Sugar 2 1/4 Cups bread flour 1/2 Cup Wheat flour 2 Tablespoons Gluten 1 1/4 Cups Chicken Flavor M/w Stuffing Mix -- or 1/2 16 1/4 oz package Stove Top -- Instant Stuffing Mix 1 Tablespoon Onion -- dried/minced 1 Teaspoon Salt 1/2 Teaspoon Poultry seasoning 1/3 Cup Celery -- 1/4" pieces/fresh 1/4 Cup Mushrooms -- can/slices/drain 1 Egg Add all ingredients into the pan in the order listed. MB Select white bread and push "Start. >From: LIR119@delphi.com (Joan,"Flour Power") - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chile Cornbread Recipe By :Sunset Low-Fat Mexican Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup flour, all-purpose 4 teaspoons baking powder 1/4 teaspoon salt 1 large egg 2 large egg whites 1 cup buttermilk -- * see note 3 tablespoons honey 2 tablespoons butter -- melted 7 ounces green chiles -- diced 1. In a large bowl, mix cornmeal, flour, baking powder and salt. In a small bowl beat egg, egg whites, buttermilk, honey, butter and diced green chiles until blended. Add egg mixture to flour mixture and stir until dry ingredients are evenly moistened. 2. Spread batter in an 8 inch square nonstick (or greased regular) baking pan. Bake in a 375 degree oven until bread pulls away from the sides of the pan and a wooden toothpick inserted in the center comes out clean (about 30 minutes). >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : NOTES : * use lowfat buttermilk Give this a try. The cornbread is the most moist I have ever made. I used only one can of green chili's. * Exported from MasterCook * Chocolate Cherry Bread #3 Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit And Spice Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb loaf: 3/4 cup water 1 1/2 cups bread flour 1/2 cup wheat flour 1 tablespoon dry milk 2 tablespoons molasses 1 teaspoon salt 1/3 cup chocolate chips 1/3 cup dried cherries 2 teaspoons Triple Sec 1/4 teaspoon orange peel 2 teaspoons yeast Bake on regular cycle >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Cane Coffeecake Recipe By :WCTC Yeast Breads Class Serving Size : 3 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holiday Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water 1 cup milk 2 large eggs -- beaten 4 1/4 cups all-purpose flour -- sifted 1/2 cup sugar 1 teaspoon salt 1 teaspoon lemon rind -- grated 1 cup cold butter CRANBERRY FILLING: 1 1/2 cups cranberries -- finely chopped 3/4 cup sugar 1/2 cup raisins 1/3 cup chopped pecans 1/3 cup honey 1 teaspoon orange rind -- grated Note: I have made this dough using 70 degree water and allowed the dough to rise while in the refrigerator. It works fine! DOUGH- Soften yeast in warm water (110 degrees). Heat milk to lukewarm, blend in softened yeast and eggs. Combine flour, sugar, salt and lemon rind. Cut in butter until mixture resembles coarse crumbs. Add yeast mixture; mix well. DOUGH IS SOFT! Place in greased bowl; cover; refrigerate overnight. Divide dough into thirds. Roll each third on floured surface into a 6 x l5 inch rectangle. Spread 1/3 of Cranberry Filling lengthwise down center of dough in a 2 inch wide strip. Cut dough with scissors from both outer edges toward filling. Make cuts every 1/2 inch. DO NOT CUT TOO CLOSE TO FILLING. Crisscross pieces of dough over filling. Place on greased cookie sheet. Stretch shaped dough to about 20"; curve top to form a cane. Let rise about 1/2 hr. Bake at 3750 about 25 min. Frost with thin powdered sugar glaze and decorate if desired. Makes 3 canes. FILLING- Combine all ingredients. Cook over medium heat about 5 min- Stir. Cool. >From: bredlady@softdisk.com (G Nuttall) ----- Notes: This is, without a doubt, the best coffeecake I have made. it is the most requested from my friends/family. I like to shape it as a wreath ( instead of a candycane) and put a poinsettia in the middle as a decoration for Christmas morning! This can be shaped as a wreath or braid too! Serving Ideas: Makes 3 coffeecakes Per serving: 1858 Calories; 73g Fat (35% calories from fat); 28g Protein; 281g Carbohydrate; 295mg Cholesterol; 1415mg Sodium - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christopsmom (Greek Christmas Bread) Recipe By :Quick & Delicious Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-1/2# -- (1#) size loaves 1 1/2 teaspoons YEAST -- (1 tsp) 3 candied cherries -- chopped (2) 1 tablespoon walnuts -- chopped (2 tsp) 3 1/4 cups all-purpose FLOUR -- (2-1/4 C.) 1 teaspoon anise seed -- chopped (1/2 tsp.) 1/2 teaspoon SALT -- (1/2 tsp) 1/2 cup SUGAR -- (5 T) 2 EGGS -- (1 egg) 3 ounces Warm WATER -- (2 oz) 5 tablespoons BUTTER -- (3-1/2 T) 1/2 cup milk -- warm (3 oz) note: slight cherry aroma A sweet tasting bread perfect for parties >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinco De Mayo Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 2 cups bread flour 2 teaspoons sugar 1/2 teaspoon salt 2 teaspoons olive oil 2/3 cup cornmeal 1/3 cup creamed corn 2 tablespoons green chiles 1 teaspoon jalapeno peppers 1 teaspoon cilantro 2 teaspoons yeast Add ingredients to bread pan. Make sure if you use canned peppers to drain them. Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin (Nut) Bread Recipe By :Breadman Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB RECIPE: 1 cup water 1 1/2 tablespoons oil 1 teaspoon lemon juice 1 1/2 teaspoons salt 2 1/2 tablespoons light brown sugar 1 1/2 tablespoons dry milk 3 cups bread flour 2 1/4 teaspoons active dry yeast 2 teaspoons cinnamon 1/2 cup raisins 1/2 cup walnuts --- -- 2 lb recipe ( a high loaf) 1 cup water 6 tablespoons water 2 tablespoons oil 1 teaspoon lemon juice 2 teaspoons salt 3 tablespoons light brown sugar 2 tablespoons dry milk 4 1/2 cups bread flour 1 tablespoon active dry yeast -- (I use SAF yeast use and only use 2 1/2 -- tsp ) 1 tablespoon cinnamon 2/3 cup raisins 2/3 cup walnuts For toatmaster place ingredients in order listed ( otherwise follow your manufactures instructions ) except raisins, nuts and cinnamon ! Select sweet bread program. light crust ( I use medium and its fine ). Add cinnamon, nuts and raisns at the beep ( which would be approx.the last 10 minutes of the last kneading cycle ). Note: we dont always add the nuts and just increase the raisins. EnjoY! Notes: The recipe that follows was in last weeks Digest. It looks like something I would love to eat, so I tried it. I made two changes from the beginning: I substituted pistachios for walnuts, and, since I couldn't get unsalted pistachios, I reduced the added salt to 1 1/2 tsp. First of all, my machine (a 2 lb Black & Decker) almost stalled because the dough was so stiff with the listed amount of liquid. I added more until the amount of liquid totaled 1 1/2 cup. Even so, the loaf came out with a gnarly top. My instruction book says this is a sign of insufficient liquid. How does one account for the different amounts of liquid required? Second, the bread did not rise as much as my most successful breads do, and the texture is fairly doughy. Suppose next time I make this, I use 1 1/2 cups plus 1 TBSP liquid; would getting the dough stiffness right also help the amount of rise and texture? Incidently, I hadn't previously thought of adding the cinnimon with the raisins and nuts, and I found that doing it later leaves nice swirling patterns in the finished bread - kind of attractive. >From: David Schellenberg Dont bother to add a dough conditioner since the lemon juice conditions the dough. I experimented and did add extra powdered dough conditioner and the bread came out too soft and didnt cut well.The Toastmaster breadmaker uses 1 tsp lemon juice in all their bread recipes.You may want to try this with any of your abm recipes. Their bread booklet suggests lemon juice or vinegar ( both acidic ) which helps in the structure of the loaf of bread. And their comment about cinnamon: dont add more than instructed since cinnamon ( as well as garlic ) inhibits the growth of yeast. Thought Id pass it on to those who didnt know >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #4 Recipe By :FAT FREE LIVING COOKBOOK 4 BREADS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp yeast 1 tsp salt 1 3/4 tsp cinnamon 3 1/2 cups bread flour 1/4 cup honey 1/4 cup unsweetened applesauce 1/2 cup egg substitute 1 egg white 1 cup skim milk 1/2 cup raisins Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel . FAT FREE LIVING COOKBOOK 4 BREADS C1996 by Fat Free Living Inc. author Jyl Steinback For more info call : 6029966300 ( Scottsdale Arizona, USA ) >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls With Raisins Recipe By :bob.stedfeld@pcohio.com (Bob Stedfeld) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 3 Tbsp butter or margarine -- melted 1/3 cup sugar 2 tsp ground cinnamon 1 tsp lemon peel -- grated 1/2 cup raisins Glaze: 1/2 cup confectioner's sugar 1 Tbsp lemon juice -- (1 to 2) Make same dough as Buttery Dinner Rolls, through first rise. On a lightly floured surface, roll and spread the dough to a 12 inch by 15 inch rectangle. Brush with melted butter. Combine the sugar, cinnamon and lemon peel; sprinkle evenly over the butter. Sprinkle with raisins. Starting from a long side, roll up the dough tightly. Pinch the long edge of the dough into the roll. Slice into 9 rolls. Place in a greased 9 by 9-inch baking pan, cut side up. Cover and let rise until doubled, about 45 minutes. Bake at 350 F for 25 to 30 minutes or until golden brown. Cool for 10 minutes. Combine 1 Tbsp lemon juice with the confectioner's sugar, adding only enough additional lemon juice to make a very thick glaze. Drop and spread with a teaspoon over the rolls. Note: I'm thinking about trying orange peel and juice instead of lemon, but haven't done so yet. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls, Low-Fat Recipe By :American Dietetic Association Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour -- up to 3 cups 1/4 cup sugar 1 package yeast -- rapid rise 2 tablespoons nonfat dry milk 3/4 teaspoon salt 3/4 cup warm water -- 120-130 degreesF 6 ounces pear baby food 3 large egg whites 1 1/2 cups whole wheat flour 2 tablespoons honey 1/3 cup packed brown sugar 1 tablespoon cinnamon 3/4 cup raisins Combine 1 cup flour, sugar, undissolved yeast, dry milk & salt. Stir in water & baby food. Stir in egg whites, whole wheat flour & enough remaining all purpose flour to make a soft dough. On a lightly floured surface, knead until smooth & elastic, about 4-6 minutes. Cover; let rest on floured surface 10 minutes. Roll dough to 18 x 12 rectangle. Brush honey on dough; sprinkle evenly with brown sugar, cinnamon & raisins. Beginning at long end, roll up tightly; pinch seams to seal. Cut into 12 equal pieces. Place, cut sides up, in a greased 13 x 9 baking pan. Cover & let rise in a warm, draft-free place until doubled in size, about 30-45 minutes. Bake at 375F for 25-30 minutes or until done. Remove from pan; cool on wire rack. Drizzle with icing if desired. Icing: Combine 1 cup sifted powdered sugar, 3-4 tsp skim milk & 1/2 tsp vanilla extract. Mix until smooth. Per roll: 241 cal, 1 g fat, 0mg chol, 172 mg sod, 4 g fiber >From: lavon moffat - - - - - - - - - - - - - - - - - - - NOTES : I used a combination of raisins & craisins for the filling. Also used almond extract in the icing. * Exported from MasterCook * Cinnamon Sunrise (R T) Recipe By :Electric Bread (Reggie Dwork) Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Regular Loaf: -- -Large Loaf: 3/4 C Water -- (1 1/8 C) 2 1/4 C Bread Flour -- (3 1/3 C) 1 Tbsp Dry Milk -- (1 1/2 T) 2 1/2 Tbsp Brown Sugar -- (3 T) 3/4 Tsp Salt -- (1 T) 2 Tbsp Butter Or Margarine -- (1/4 C) 1 1/2 Tsp Cinnamon -- (2 T) 1/3 C Pecans -- Chopped, (1/2 C) 1 1/4 Tsp Active Dry Yeast -- *Note, (2 T) *NOTE: or 1 tsp fast rise yeast (1 1/2 tsp) This was really good but even more so when toasted!! Better for Bread was used in the original recipe. Put all ingredients into the baking basket and start. Success Hints: Great served warm for breakfast. Start on a time bake the night before. For fullest flavor use fresh cinnamon. Fresh spice enhances this bread dramatically. This recipe can be baked using th regular, rapid or delayed time bake cycle. Fabulous loaf of bread. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 111.8 Fat 2.9g Carb 18.3g Fiber 0.9g Pro 3g Sod 134mg CFF 23.6% * Exported from MasterCook * Cinnamon-Raisin Bread #4 Recipe By :Adapted from Regal Breadmaker Book Serving Size : 10 Preparation Time :4:20 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 c Water 2 tablespoons butter or margarine -- or oil 2 teaspoons Salt 2 tsp Cinnamon 3 1/2 c Bread flour 3 tbsp Sugar 2 tbsp Dry milk 1 cup Nuts -- (optional) chopped 2 1/2 tsp Yeast 1 c Raisins For large (1 1/2 pound) loaf. Place all ingredients except raisins in pan in order given. Use nut/fruit setting, adding raisins when machine chimes. If raisins do not mix into dough properly, try dusting them lightly with flour next time. We actually prefer this bread made with dates instead of raisins. > From: asloriturns@juno.com (Lori A. Turner) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Company Coming Onion Braid Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp yeast 4 c bread flour 1 c milk -- warmed in micro 1/4 c sugar 1 1/2 tsp salt 1/2 c butter 1/4 c water 1 egg Here's a recipe that's too big to bake in your machine, but it will mix and knead it. It's a beautiful braid. Put in machine on dough cycle. When the machine beeps, take the dough out and roll out 12 x 18 rectangle. Cut dough into 3 (4" wide) strips. Mix filling: 1 minced clove of garlic, 1 tbsp Parmesan cheese, 1 tbsp poppy seeds, and 1/4 c butter, melted. Carefully spoon this mixture along the middle of the the strips. Fold over long side, pinch together. Place the three strips on greased baking sheet about an inch or so apart. Carefully braid from the center loosely out to each end. Press the ends together and tuck under. Cover; let rise until double. Before baking, brush with 1 egg yolk mixed with 1 tsp cold water and then sprinkle with poppy seeds. Bake at 350 for 30 to 35 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Conversion To Abm/ Walnut Bread Recipe By :Joan, "Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** STANDARD RATIO OF INGREDIENTS FOR THE ABM: 3 cups bread flour + or - 1 tsp salt 1 tsp sugar 2 tsp yeast 1 1/4 cup liquid + or - Place ingredients into breadmaker as manufacturer instructs. Lead knead a few minutes. Add either more flour or more water to produce a pliable non-sticky dough ball. when pressed with finger dough should be slightly tacky but no dough should adhere to your finger. When it comes to things as eggs, liquids, oil etc be sure to count this into the liquid portion total.When it comes to additions of non-gluten flour like rye, corn, or whole wheat etc. ( this has gluten but the sharp strands of its own gluten deflate the cells as they rise ) you can also count this into the 3 cup total. So look at the recipe you want to convert and experiment in your bread machine. Usually after 1 or 2 tries you'll get it right. Of course some recipes are not cut and dry, so extra experimenting may be necessary. Following example: this is a 4 non standard loaf which I wanted to convert for my ABM WALNUT BREAD straight dough method yield: 4 loaves 5 cups flour (or more ) 1 tbs salt 2 tbs sugar 2 pkt yeast 2 cups warm milk 1/2 cup walnut oil or fruity olive oil or 1 stick butter 1/2 cup chopped walnuts 3/4 cup chopped onion Dissolve yeast in 1/2 cup warm milk till foamy. sift flour, sugar, salt into a large bowl.Make a well in the flour mixture and add the yeast mixture, with oil or melted butter and the remaining milk.Knead dough until springy adding more flour if necessary. cover and let rise in a warm place until double.Punch down and mix in walnuts and onions.Shape into 4 rounds and place in a greased casserole dishes. Let rise double. Bake 400 for 45 minutes or until done and golden. Remove to racks to cool. WALNUT ONION BREAD FOR THE ABM 3 cups bread flour + or - 1 tsp salt 2 tbs sugar 2 tsp active dry yeast 1 cup milk ( or water )+ or - 1/4 cup oil 1/4 cup chopped walnuts 1/4 cup chopped onion Place ingredients in the order as instructed by manufacturer.Add more flour or water or whatever the case to get the pliable non sticky dough consistency. During the last 10 minutes of the last kneading cycle ( or if your machine beeps to indicate additions ) add the nuts and onions. I use the regular cycle for white bread ( my machine is a Toastmaster) Note: often some breads made with walnuts will have a reddish brown discoloration coming from the nuts.It doesn't alter the taste though. Hope this helps people who want to convert recipes. All it takes is time and experimentation. If you get to know your ingredients and how they function in a bread recipe then you are certainly off to a good start! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornucopia Recipe By :G Nuttall Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Holiday Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** First, you take a "disposable/recyclable" heavy foil type round pizza pan ( at least 10-12 inches in diameter) from your local grocery. Cut (one- straight line) from the center to the outer edge of the pan. Now (being careful not to cut you precious kneading fingers) roll the foil pan into a cylinder where the opening is about 3 inches in diameter, and the other end is rolled smaller and tighter. ( you may need to staple this to hold it in place) Bend and shape the cylinder to resemble a horn-o-plenty. Don't bend the end too much, because the mold will not remove from the finished product. Take 1 inch by 6-10 inch by 1/2 inch strips and place them around the (greased with non-stick spray) mold. Pressing the strips together to join and seal them together. Let it rise briefly. Bake at 325 until golden brown. Let it cool and carefully remove the mold. This can be used as a wonderful centerpiece for your Thanksgiving feast. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Dill Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 1 tablespoon dry milk 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup cottage cheese -- small curd 1/2 tablespoon dried onions 1/2 tablespoon dill seed 1/2 tablespoon dill weed 2 teaspoons yeast Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cottage Dill Bread #2 Recipe By :Green's cookbook, Edward Espe Brown Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 tsps active dry yeast 1 3/4 C warm water 2 Tbsp honey -- or sugar 6 1/2 C unbleached white flour -- (6 1/2 to 7 1/2) 4 Tbsp corn oil 1/2 medium yellow onion -- finely diced 2 eggs -- beaten 1/2 C cottage cheese 1/4 C dried dill weed 1 tablespoon salt 1 egg -- plus 1 tablespoon milk -- for wash Dissolve yeast in warm water in large bowl; stir in honey and 2-1/2 cups of the flour. Beat to smooth batter, set aside in warm place til doubled in bulk--about 45 minutes. While dough is rising, heat 1 Tbsp of oil and saute onion in it until it softens; set aside to cool. When dough has risen, stir in the onion, eggs, cottage cheese, dill weed, salt, and the remaining 3 Tbsp of oil. Mix well. Fold in 3 C flour gradually; when dough is too thick to fold in any more flour, turn onto a floured surface and knead until smooth and satiny -- 5 to 8 minutes. Put dough into an oiled bowl, turn to coat with oil, and rise in warm place until doubled, about 40 minutes. Punch down, let rise again -- about 30 minutes. Shape into two loaves, place in oiiled pans, and let rise to tops of pans -- 20 to 25 minutes. Preheat oven to 350-degrees. Brush loaf tops with egg wash, bake for 50 to 60 minutes, until browned. (Note: very delicate crumb in these loaves; tempting as they smell fresh from the oven, it's best to cool them some before cutting.) >From: Maggie Mortensen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Bread #2 Recipe By :FAT FREE LIVING COOKBOOK 4 BREADS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp yeast 3/4 tsp salt 2 tablespoons sugar 2 tablespoons nonfat dry milk powder 3 1/4 cup bread flour 1/2 cup cranberry juice 2 tablespoons applesauce 1/3 cup dried cranberries -- (I used raisins ) Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel . FAT FREE LIVING COOKBOOK 4 BREADS C1996 by Fat Free Living Inc. author Jyl Steinback For more info call : 6029966300 ( Scottsdale Arizona, USA ) >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Buns Recipe By :Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Dough: 1 1/2 teaspoon dry yeast 1 1/4 cups bread flour 1 cup whole wheat flour 1/2 teaspoon salt 1/4 cup dried figs -- minced -- or minced prunes 3/4 cup water -- plus 2 tablespoons water Topping: 1 cup apple juice, frozen concentrate -- thawed 1 1/2 cups fresh cranberries 1 cup raisins vegetable cooking spray Yield: 12 buns Add all ingredients for dough in order suggested by your bread machine and process on the dough cycle. Meanwhile, prepare topping. Bring apple juice to boil, and boil 5 minutes or until reduced by half. Add cranberries and raisins and remove from heat. Coat 12 muffin cups with vegetable spray. Divide the topping amoung the cups and let cool. Preheat the oven to 350F. Remove dough from the machine and divide in 12 pieces. Roll each into a ball and place on top of the cranberry mixture. Cover and let rise about 20 min. or til doubled. Bake 20 min., invert muffin tin onto a larg tray and cool at least 10 minutes. *If figs are hard, pour boiling water oven them to soften and then drain well. Per serving: 182 calories, 1 gm fat, 41 mg. cholesterol, 5% calories from fat. >From: marciaf@juno.com (Marcia A Fasy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Cornbread Recipe By :Veggie Life, Nov 1996, pg 24 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fruit And Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C White Flour -- Unbleached 1 1/3 C Yellow Cornmeal 1 Tbsp Baking Powder 1/2 Tsp Salt 1/2 C Dried Cranberries 1 1/4 C egg beaters(r) 99% egg substitute -- *Note 1/4 C Honey 1 C skim Milk -- Or Plain Soy 1/2 Tsp Sunflower Oil -- **Note *NOTE: Original recipe used 2 large eggs **NOTE: Original recipe used 2 T sunflower oil Preheat oven to 400 deg F and lightly spray an 8 inch square baking pan. In a mixing bowl, whisk together flour, cornmeal, baking powder, and salt. Stir in cranberries and set aside. In another bowl, whisk together eggs, milk, honey and oil. Add to dry ingredients and mix just until blended. Pour batter into prepared pan and bake until top is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Makes 12 servings. Ovo This was very good...definitely a keeper. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 136.7 Fat 0.6g Carb 28.5g Fib 1.6g Pro 4.5g Sod 227mg CFF 3.6% * Exported from MasterCook * Cranberry Nut Bread Recipe By :King Arthur's Flour Co. Cookbook Serving Size : 8 Preparation Time :1:15 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour -- King Arthur 1/2 teaspoon salt 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup sugar juice of 1 orange 2 tablespoons vegetable oil 1 cup boiling water 1 egg -- beaten 1 cup walnuts -- or pecans, chopped grated rind of 1 orange 1 cup cranberries -- chopped, raw Preheat oven to 325. Combine the flour, salt, baking powder, baking soda and sugar. Squeeze the orange juice into a one-cup measure. Add the oil and then fill the rest of the cup with boiling water. Add this mixture to the beaten egg. Stir the liquids into the dry ingredients. Fold in the nuts, orange rind and cranberries. Pour into a greased 9x5 loaf pan. Bake for 60 to 75 minutes. Allow the bread to cool completely before slicing. The flavor is best after maturing for 24 hours. >From: Dungarven@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pumpkin Bread #2 Recipe By :Natalie Frankel Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups flour 1 cup packed brown sugar 2 teaspoons baking soda 1 teaspoon baking powder 1 dash salt 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1 cup egg beaters(r) 99% egg substitute -- or egg whites 1 can cranberry sauce -- whole 1 can pumpkin 1/3 cup applesauce 1 tablespoon grated orange peel 2 tablespoons chopped nuts -- optional Preheat oven to 350 degrees F. Spray two loaf pans with vegetable spray. Mix flour, brown sugar and spices in large bowl. In another, mix together all but nuts until well blended. Stir into flour mixture until moistened. Pour into pans and sprinkle with nuts, if desired. Bake 55-60 minutes or until toothpick comes out clean. Cool 10 minutes, then remove from pan. Per slice: Cal 97 Fat 1.3g CFF 11.9% Chol 0mg Carbo 19.2mg Fiber .3g Pro 2.4g Sodium 126mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry-Walnut Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup light brown sugar -- plus 1 tablespoon brown sugar -- for sprinkling scone 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons unsalted butter 1/2 cup cranberries -- fresh or dried 1/4 cup chopped walnuts 1 cup buttermilk plus extra for brushing scone tops Preheat oven to 425 degrees. Lightly oil a baking sheet or coat it with non-stick cooking spray. In a large bowl, stir flour, 1/4 cup brown sugar, baking powder and salt. With a pastry blender or your fingertips, cut in butter until mixture resembles coarse crumbs. Stir in cranberries and walnuts. Make a well in center and gradually stir in buttermilk to form a ball. Knead lightly. Do not overwork; dough will be sticky. Divide dough in half. On a lightly floured surface, pat or roll each portion into an 8-inch round, about 1/2-inch thick. Cut each round into 8 wedges. Place scones on prepared baking sheet. Brush tops with buttermilk and sprinkle with remaining 1 tablespoon brown sugar. Bake 14 to 18 minutes, or until golden brown. Serve warm. Makes 16. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : My hubby really liked these scones. [Sally] Per serving: 115 calories, 3g protein, 3g fat, 21g carbohydrate, 140mg sodium, 4mg cholesterol. NOTES : My hubby really liked these scones. [Sally] Per serving: 115 calories, 3g protein, 3g fat, 21g carbohydrate, 140mg sodium, 4mg cholesterol. * Exported from MasterCook * Crock Pot Quick Breads And Cakes (Info) Recipe By :kmeade@ids2.idsonline.com (The Meades) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Breads & Cakes: There are a few tricks to remember when "baking" in one of these pots. First, turn the control to HIGH (or to the setting which is equivalent to the HIGH used in the recipes). The LOW setting is too low to give breads and cakes the texture you expect: With breads, remember to cover the container with a lid or foil. Tie the lid or foil onto the container and place the container on a meal rack or trivet inside the pot. If you don't have a metal rack or trivet to fit your slow cooker, crumple foil and place it in the bottom of the pot to support the baking container. Pour 2 cups of hot water around the container to provide steam for cooking the bread: When using a deep fryer type of slow cooker, check frequently to make sure the water hasn't evaporated. Add more water if needed. In general, it is not a good idea to remove the lid or foil from the bread container during the first 2 hours of cooking. After that, check the bread by inserting a toothpick in the mixture. If the toothpick comes out clean, the bread is done.When using a standard cake mix, the procedure is slightly different. Cakes are "baked" in a pan set directly on the bottom of the slow cooker, similar to the way you would do it in an oven. It is not necessary to use a trivet or water. Instead of covering the uncooked cake mixture with foil or a lid, cover the top with four or five layers of paper towels. Because there is more moisture in a slow cooker than in an oven, it is necessary to compensate for this with the paper towels to help absorb the moist top of the cake mix. Also, leave the lid of your slow cooker slightly open to let extra moisture escape. The type and kind of container to use for breads and cakes will depend on the size of your pot. The following containers hold equivalent amounts of batter, and so will substitute for each other: Coffee can, 2 lb two coffee cans,1 lb Mole, 6-7 cup capacity baking dish,1 1/2 quart Three vegetable cans, 16 oz Souffle dishes and springform pans also work, when they fit in the pot. Source: Crockery Cookery, by Mable Hoffman (c) 1975 Still being printed as of 2/1989, so it may still be in print. Bantam Books. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crockpot Pumpkin Bread In Jars Recipe By :Better Homes and Gardens New Crockery Cooker Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fruit And Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1 1/2 teaspoons Baking powder 1 teaspoon Pumpkin pie spice 1/2 cup Brown sugar -- firmly packed 2 tablespoons Vegetable oil 2 Eggs 1/2 cup canned pumpkin 4 tablespoons raisins -- or currants Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl combine flour, baking powder and pumpkin pie spice; set aside. In med. mixing bowl combine brown sugar and oil; beat till well combined. Beat in eggs. Add pumpkin; mix well. Add flour mixture. Beat just until combined. Stir in raisins. Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars. Cover jars tightly w/greased foil. Place a piece of crumpled foil in 3-1/2 or 4 qt. crockery cooker with liner in place. Place jars atop crumpled foil. Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean. Remove jars from cooker; cool 10 minutes in jars. Remove bread from jars. Cool thoroughly on wire rack. Makes 2 loaves. FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients. WARNING: Use only CANNING JARS for this recipe. Others may not be tempered to withstand the heat. Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated. This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how: Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly. Jars will seal as the cake cools. Store like canned goods. If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring. Make sure you screw the lid on very tightly. I like to use pinking shears to cut the cloth out with. (Joan Johnson) >From: kmeade@ids2.idsonline.com (The Meades) - - - - - - - - - - - - - - - - - - -