* Exported from MasterCook * Date Nut Bread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp Active Dry Yeast -- (2 1/4 Tsp) 1 1/2 C Bread Flour -- (2 1/4 Cups) 1/2 C Wheat Bran -- (3/4 Cup) 1/2 C Brown Sugar -- (3/4 Cup) 3/4 Tsp Salt -- (1 1/4 Tsp) 3/4 Tsp Ground Cinnamon -- (1 Tsp) 2 Tbsp Margarine -- (3 T) 1/4 C egg beaters(r) 99% egg substitute -- *Note, (1) 3/4 C Water -- (1 1/4 Cups) 2/3 C Chopped Pitted Dates -- (1 Cup) 1/4 C Slivered Almonds -- **Note, (3/4 Cup) Moist, sweet, healthful, and long lasting, this loaf tastes of fruit and cinnamon, with a crunch of nuts. Make it into the classic tea sandwich (low or nonfat) regular cream cheese or spread with (low or nonfat) regular ricotta cheese and grill until golden. But it is wonderful plain also. Makes a great gift. *NOTE: Original recipe used 1 regular egg for both small and large loaves. **NOTE: Original recipe used 1/2 C chopped walnuts for small and 3/4 C for large. Add all ingredients except the dates and walnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the dates and walnuts. Let the bread cool before slicing. This is incredibly good!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 116.8 Fat 3g Carb 21.2g Fib 2g Pro 2.8g Sod 125mg CFF 21.7% * Exported from MasterCook * Dill Bread Recipe By :FAT FREE LIVING COOKBOOK 4 BREADS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 1 tsp salt 2 1/2 tbs sugar 1/2 tsp baking soda 1 tablespoon dried parsley 2 tablespoons dill 3 cups flour 2 tablespoons dried onions -- minced 1 cup nonfat cottage cheese 1/2 cup egg beaters(r) 99% egg substitute 3 tablespoons 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 * Dog Biscuits Recipe By :THE TIGHTWAD GAZETTE, Amy Dacyczyn Serving Size : 1 Preparation Time :30:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 2 cups whole wheat flour 1 cup rye flour 1 cup cornmeal 2 cups cracked wheat -- (bulgur) 1/2 cup non-fat dry milk -- powder 4 teaspoons salt 2 cups chicken stock 1/4 oz active dry yeast -- one package 1 egg 1 Tablespoon milk Preheat oven to 300 degrees F. Combine in a big bowl, the flours, corn- meal, milk powder and salt. In a separate bowl, dissolve yeast in 1/4 cup lukewarm water; let sit for a few minutes,until it bubbles. Add the chicken stock to the yeast mixture. Mixwell. Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff. Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheet. Mix the egg and milk and use to brush tops of biscuits ( for shine), then bake the biscuits for 45 minutes. Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bonehard. >From: gerrymc@ix.netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #2 Recipe By :(Sara Ayers ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups whole wheat flour 1/2 Cup powered milk 2 Cloves garlic -- pressed 1 Tablespoon wheat germ 1 Tablespoon nutritional yeast -- optional 6 Tablespoons bacon grease or peanut butter 1 egg 1 Cup water Preheat oven to 350. Combine the ingredients. Roll out to 1/4 inch thick and cut out with cookie cutters. Bake at 20-25 minutes. Allow the cookies to cool before serving. Allowing them to sit out overnight will make them harder, which is good for cleaning doggie teeth. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #3 Recipe By :Breads by Machine, Linda Rehberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Beef broth -- 1/2 c -- or chicken or vegetable 1 Egg -- 1 ea 3 tablespoons Oil -- 2 tb 1 cup All-purpose flour -- 3/4 c 1 cup Whole-wheat flour -- 3/4 c 1/3 cup Bulgur -- ** 2 tb 1/3 cup Wheat germ -- 2 tb 1/3 cup Bran -- 2 tb 1/4 cup Nonfat dry milk -- 3 tb 1/4 sprig Garlic powder -- 1/4 tsp 1 1/2 teaspoons Yeast -- 1 1/2 tsp ****If you don't have bulgur, try substituting something like a 7-grain cereal. Ingredients in first column is for 1 1/2 lb. Those quantities listed after ingredients are for l lb. Place ingredints in bread pan according to manufactureres directions and press "Dough" cycle. When machine beeps, remove dough to lightly floured countertop and with a rolling pin, roll dough out to 1/4" thickness. Using a dog bone cookie cutter (or any small seasonal cookie cutters), cut out dog biscuits and place on a lightly greased cookie sheet or one sprinkled with cornmeal. Reroll scraps and repeat till all dough is used up. Place in a warm location and let rise 30 minutes. Bake at 325 for 30 minute until brown and no longer soft. Place on a rack to cool. Store in an airtight container. Formatted into MM by Ursula R. Taylor. >From: "Peg Doolin, Sean Center" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dog Biscuits #4 Recipe By :(Peg Doolin, Sean Center ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Beef stock -- or chicken or vegetable stock 1 cup Bread OR all-purpose flour 1 cup Whole wheat or rye flour --OR other dark flour 1 cup Bulgar wheat 1/4 cup Non-fat dry milk powder 1/2 teaspoon Salt 1 1/2 teaspoons Yeast Yield: 30 Cookies Use dough cycle. Roll dough to 1/4" thickness. Cut with cookie cutters or knife. Place on baking sheets sprinkled with cornmeal. Cover with clean kitchen towels and let rise in warm place about 45 minutes. Bake at 325-degrees for 45 minutes. When all are baked, turn off oven and return all cookies to cooling oven overnight to harden. Store in airtight container. Using a 3.5" bone shaped cutter, I get about 30-35 cookies from this recipe. Sam the Wonder Dog adores them. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Pumpkin Bread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Fruit And Spice Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Large Loaf: -- (small loaf:) 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 1 2/3 C Bread Flour -- (1 C + 2 T) 1 1/2 C Whole-Wheat Flour -- (1 C) 3 Tbsp Powdered Milk -- (2 T) 3 Tbsp Brown Sugar -- (2 T) 1 1/2 Tsp Ground Ginger -- *NOTE, (1 t) 1 1/2 Tsp Nutmeg -- grated, (1 t) 1 1/2 Tsp Ground Cinnamon -- (1 t) 1 1/2 Tsp Salt -- (1 t) 1 Tbsp Wonderslim -- **NOTE, (1/2 T) 3/4 C Pumpkin, Canned -- (1/2 C) 3/4 C Water -- PLUS 3 T, -- (1/2 C + 2 T) 3/4 C Pumpkin Seeds, Roasted -- shelled, (1/2 C) * NOTE: I used the amount of ginger called for and I liked it but my husband would have preferred it a little less gingery. **NOTE: Original recipe called for 1 1/2 T vegetable oil for the large and 1 T for the small. Add all ingredients except the pumpkin seeds in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the pumpkin seeds. Spread the slices with cream cheese, cottage cheese or butter if you want. It was really good just plain. This is wonderful...I made the small loaf and it sure didn't last long. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 125.3 Fat 1.6g Carb 24g Fib 2.4g Pro 4.6g Sod 209mg CFF 11.1% * Exported from MasterCook * Double Triticale Bread Recipe By :Bread Winners Cookbook, by Mel London Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup triticale grain 2 packages dry yeast 1/2 cup warm water 1/2 teaspoon honey 3 cups unbleached white flour 3 cups triticale flour 1/2 teaspoon salt -- optional 1/2 cup sunflower seeds -- toasted and chopped 1 tablespoon honey 1 1/2 cups water 2 med loaves Cook triticale grain [like oats] 15 to 20 minutes and chop finely in blender or processor when cool. Proof yeast meanwhile in 1/2 c warm water and 1/2 tsp honey. Put everything in a bowl and mix to make a crmbly dough. KInead 8 to ten minutes [the more triticale flour you add, the more dense it will feel]. Place in greased bown and turn once to coat top - cover and place inwarm spot to rise till double [1 hr]. Turn out and knead a couple of minutes - divide into two loaves - place these in well greased 8x4 inch pans and let rise again about 45 minutes. Bake 375 for 45 to 50 minutes or until done >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Soda Bread Recipe By :Joan,"Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp baking soda -- OR 1 1/2 tsp baking powder if not using -- sour milk or buttermilk 1 1/2 Cups milk -- if sour use the soda 1/2 Tsp salt -- or to taste 3 Cups flour -- wasn't specified but I used bread -- flour although all-purpose is generally used in quick breads Preheat oven to 425 F ! Mix all the ingredients together by hand with a fork as you would for biscuits, i.e. gently and quickly until a dough ball forms, leaving the sides of the bowl. Place dough on a greased baking sheet. Use a piece of plastic wrap to cover the dough so you can easily shape it into a round loaf with your hands.( it's a sticky dough that's why ) Remove plastic, use a sharp knife and cut, slash an "X" across the top of the dough. Dust top of loaf with flour.( for looks only ) Now use a large metal bowl and completely cover the loaf with it! Bake in the preheated 425F oven for 30 minutes. Remove bowl ,( careful, steam will escape,) and return bread to the oven and bake another 30 minutes at 425 or until golden. You should have a crusty loaf with a lovely moist interior. Note: my bread finished baking in 15 minutes after the bowl was removed not 30 and was a good golden brown. This truly tastes best when served warm. Enjoy! - - - - - - - - - - - - - - - - - - - NOTES : I just saw this recipe on t.v. the other day and was intrigued by it.I made the bread and it is good when fresh from the oven with butter and jam. Toast it the following day. It's bare bones, no fat since I used skim milk. Although a quick bread, it had the texture and quality of almost a yeast bread. However the method of covering the loaf indeed did produce one of the crustiest loaves I made. I am contemplating experimenting using this idea with yeast based recipes. Here it is for all those curious bread bakers who want to try something new! BTW, the demonstrated bread used regular milk and baking powder so that's what I tried the first time for my loaf. This is not a sweet bread and there is no sugar in the recipe if you were wondering. And it tastes nothing like Irish soda bread! * Exported from MasterCook * Everyday Loaf Recipe By :Marcy Michelle Morgan Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp yeast 1 1/2 C whole wheat flour 1 C bread flour -- (1 to 1 1/2) 2 Tablespoons sugar 3/4 Tsp salt 2 Tablespoons butter -- or oil 2/3 Cup water 1 egg Sometimes I add sesame seeds at the beep. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fennel Sesame Bread Recipe By :Vegetarian Times, June, 1996, pg 64 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Sugar -- Or Sucant 1/4 cup warm water 1/4 Oz Active Dry Yeast -- (2 1/4 Tsp) 1/2 cup skim milk -- Lukewarm, Or Rice Milk Or soy milk 3 1/2 cups All-Purpose Flour -- Unbleached 1 cup Whole-Wheat Flour 1 teaspoon Salt 1 cup warm water -- *Note 3 teaspoons fennel seeds -- crushed 3 teaspoons Sesame Seeds Cornmeal -- As Needed Slightly crunchy on the outside, chewy on the inside, this bread is perfect for dipping in soup or sopping up the juices of a tagine (Moroccan stew with lots of vegetables in it). *NOTE: Original recipe used 3/4 C lukewarm water...the dough was too stiff for me to work with so I increased the water. In a large bowl, stir sugar or Sucanat into water. Sprinkle in yeast; stir slightly and set in a warm place until yeast is bubbly, about 10 minutes. Add milk, rice milk or soy milk. In medium bowl, mix flours with salt. In 3 to 4 batches, stir flour into yeast mixture. Add lukewarm water gradually, as you may need more or less. (I had to add more then the original 3/4 C) Stir until dough forms stiff ball. Knead dough on lightly floured surface until smooth and elastic, 8 to 10 minutes. Sprinkle in fennel seeds and sesame seeds during last minute of kneading. Divide dough equally. In lightly oiled mixing bowl, form dough into ball by rolling against sides of bowl. Repeat with remaining dough. Sprinkle small amount of cornmeal on baking sheet; flatten balls slightly on sheet. Cover dough with plastic wrap and let rise 2 hours in a warm place (see note). Preheat oven to 400 deg F. Bake dough 12 minutes, then lower heat to 350 deg F and bake 30 to 45 minutes more. The bread will be slightly browned and will sound hollow when you tap it on the bottom. Let cool before serving. Makes 2 loaves (12 slices each). NOTE: If you don't have a warm place, put the baking sheet on top of a large bowl filled part way with warm water. Vegan/Lacto This was really tasty!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : CFF 5.3 * Exported from MasterCook * Finnish Cardamom Loaf 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#) size loaf 1 1/2 teaspoons YEAST -- (1 tsp) 2 1/2 tablespoons SUGAR -- (1-1/2 T) 1 teaspoon CARDAMOM -- (1/2 tsp) 3 cups BREAD FLOUR -- (2 C + 2 T) 3 tablespoons BREAD FLOUR 1 teaspoon SALT -- (1/2 tsp) 1 EGG -- (1 egg) 2 tablespoons BUTTER -- (1-1/2 T) 1 cup WARM WATER -- (5 oz) Particularly good for Christmas Breakfast, especially if eaten warm. >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Food Processor Method (French Bread) Recipe By :Way to Cook, Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Miscellaneous & Tips White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1/3 cup warm water 1/4 teaspoon sugar 1/2 teaspoon ascorbic acid 3 1/2 cups flour -- (about 1 lb) 1 tablespoon gluten flour -- PER CUP of flour 2 1/4 teaspoons salt 2 tablespoons olive oil 1 cup cold water 1. Dissolve yeast,sugar and ascorbic in water. Stir cup of cold water into yeast mixture. Add 2 tbls. olive oil. Set aside. 2. Measure flour,gluten and salt into processor bowl with plastic blade. (I have a Cuisinart 11) Pulse to combine. 3. Start machine. Slowly pour liquid into processor. A ball should form in a few seconds, if it doesn't, add a little water. Dough should form a ball on top of the blade. Allow to revolve 8 to 10 times. If dough will not form a ball, add a T. of flour and pulse motor. 4. Stop machine. Remove cover and feel dough. If it feels wet add a T. of flour and rotate. Feel dough again. Replace cover and let dough rest 5 minutes. 5. Turn on machine and rotate dough 30 times. Remove to a floured surface. Dough should feel smooth, not sticky and quite firm. (Do not overheat dough; if it gets hot, turn machine off and allow to cool.) 6. Let dough rest 2 minutes. Knead vigorously 50 times, slapping dough on counter. 7. Put dough into a greased tub (a 6 qt. ice cream tub w/lid), cover and let rise 60 minutes. 8. Turn out onto floured board, knead vigorously, stretching dough into a 14" rectangle. Fold long side to center, repeat making 3 layers. Repeat shaping and folding (this stretches the gluten and redistributes any yeast remaining). Then fold into a ball and return to greased tub (or bowl) for the long rise, at least 2 hours or until 2 1/2 to 3 times in size. 9. Turn out onto floured surface, divide (opt) and shape into a round or long loaf or into rolls. USE A BAKING STONE. START PREHEATING OVEN TO 450° FOR AT LEAST 30 MINUTES BEFORE BAKING. 10. Rise 1 to 1 1/2 hours on cornmeal covered parchment paper on a baking sheet. 11. Brush tops of loaves with 2 T. cornstarch cooked with 1 cup water (cooled). (opt) 12. Slash tops with a razor blade. 13. Slide loaf on the parchment paper into preheated oven onto baking stone and bake 30 minutes. Pour 1 or 2 cups of water into a pan on the bottom of oven to create steam. Dough can be made in two batches and then combined for kneading and shaping. Each recipe will make 2 baguettes or 2 round loaves or 12 rolls. >From: LoisO43779@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This method is from Julia's "Way to Cook" book. It works well for every kind of bread you may want to make, including sweet breads. * Exported from MasterCook * French Baguettes For A Crowd (R T) Recipe By :Rustic European Breads Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Active Dry Yeast 1 1/2 C Water -- Room Temp, 3 1/2 C Bread Flour 2 Tsp Salt Combine all ingredients in the bread machine pan and process on dough setting until just mixed and kneaded. Empty into large lightly greased bowl and cover tightly with plastic wrap. Set aside in a warm place until tripled in size, about 3 hours. Remove plastic wrap and with wet hands lightly punch the dough down. Cover again with plastic wrap and allow to rise again until doubled, about 1 hour. Sift flour lightly over work surface and with floured hands turn the dough out on the floured surface. Divide the dough into 3 equal pieces and let it rest for 5 minutes. Cover a large baking sheet with parchment paper or lightly grease it. Roll each piece of dough into a cylinder 17" long. With the side of your palm hit the cylinder all the way down the back to form a crease. Pinch the crease closed and taper the ends of the loaf. Lay the baguettes into the prepared baking sheet and leave at least 2 - 3" between them. Lightly mist the dough with water and cover loosely with plastic wrap. Place in a warm draft-free place to rise till the baguettes are 1 1/2 times their original size, 1 1/2 - 2 hours. 30 minutes before the estimated baking time preheat the oven to 450 deg F. Press the dough with one baguette lightly with your finger; if it feels springy and not dried out and formed a crust, leave it alone, if you can feel a dry crust, gently roll and turn the baguette over so that the soft bottom crust is now on top. Slash the baguettes diagonally with a razor or a sharp knife 3 times along the length, making sure not to cut more then 1/2" deep. Lightly mist the dough with water. Place the baking sheet on the middle rack of the preheated oven, quickly spray the oven floor several times and shut the door. Spray 3 more times every 3 minutes for a total of 4 sprays in 9 minutes. (What I did was to throw into the bottom of the oven 3 ice cubes once at the beginning - Reggie) Bake for 25 minutes, or until the breads are nicely brown. Remove immediately to a rack to cool for 2 hours. This bread is best eaten the day it is made or frozen for later use. To reheat frozen bread place on a baking sheet in a preheated 375 deg F oven for about 25 minutes, or until hot and crisp. Makes three 17" baguettes...enough for a crowd. These are absolutely excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Made these for a dinner party and they were wonderful... Cal 146.7 Fat 0.7g Carbs 29.3g Fiber 1.2g Pro 5.1g Sod 357mg CFF 4.4% * Exported from MasterCook * Garlic And Dried - Tomato Bread Recipe By :(Reggie Dwork) Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Water 2 teaspoons Olive Oil 1/4 cup Finely Chopped Onion 1/3 cup Sun-Dried Tomatoes -- snipped -- Not Oil-Packed 2 cloves Garlic -- Minced, About 2 tsp 1 teaspoon Dried Rosemary -- Crushed 3 cups Bread Flour 2 teaspoons Sugar 1 teaspoon Salt 2 1/4 teaspoons Active Dry Yeast -- Or 1 Pkg Yeast Use a bread machine that will make a 1 1/2 lb loaf. Add ingredients in the order suggested by the manufacturer and start the machine. Or, prepare bread following a conventional yeast rise method and bake as baguettes. To bake the dough as baguettes, set the cycle to dough or manual. When machine signals, remove dough to lightly floured surface. (Dough will be slightly sticky.) Punch down. Divide into 2 - 4 equal portions. Let rest 10 minutes. Shape into two 15 inch or four 8 inch loaves. Place on a greased baking sheet. Cover and let rise until nearly double (30 - 45 minutes). Slash tops with a sharp knife. Bake in a 375 deg F oven about 30 minutes or until bread sounds hollow, brushing twice with cold water during baking. Makes one 1 1/2 lb loaf or two or four baguettes. (20 servings) I made this as a loaf in the bread machine and it has a wonderful aroma while baking and tastes fabulous. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : As baguettes: As a loaf: Cal 84.8 Cal 105.9 Fat 0.9g Fat 1.1g Carbs 16.3g Carb 20.4g Fiber 0.8g Fib 1g Pro 2.8g Pro 3.5g Sod 127mg Sod 158mg CFF 9.1% CFF 9.1% * Exported from MasterCook * Garlic Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour -- plus 1 tablespoon bread flour 1 tablespoon sugar 1/2 teaspoon salt 1/2 tablespoon butter 2 tablespoons parmesan cheese 1/2 teaspoon basil 1/2 teaspoon garlic powder 1/2 teaspoon garlic paste 1 1/2 teaspoons yeast Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * German Stollen Recipe By :Bread Machine Cookbook VI, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit And Spice Breads Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/4 cup ORANGE JUICE 3/4 cup MILK 2 tablespoons BUTTER 1 teaspoon RUM EXTRACT 1 teaspoon ALMOND EXTRACT 1/4 cup SUGAR 1/2 teaspoon SALT 1 teaspoon orange peel -- dried or fresh 1/2 teaspoon CINNAMON 3 cups All-purpose FLOUR 2 teaspoons yeast -- rapid or quick -- at beep or after ball has formed, add: 1/4 cup golden raisins 1/4 cup dried cherries -- to 1/3 cup -- or BLUEBERRIES or dried cranberries -- or a combination 1/4 cup chopped almonds -- to 1/3 cup **POWDERED SUGAR GLAZE** 1/2 cup confectioner's sugar 1 tablespoon MILK -- (1 to 2) 1/2 teaspoon Vanilla EXTRACT **ORANGE GLAZE** 1/2 cup confectioner's sugar 1 tablespoon Frozen ORANGE JUICE concentrate -- (1 to 2) 1 teaspoon ORANGE EXTRACT 1/2 teaspoon ORANGE PEEL -- (freshly grated, or dried) use: DOUGH CYCLE when complete: Remove dough and put in greased bowl, cover, let rise. (because dough is so heavy, it will not rise very high). Roll into 8x12 thick oval on lightly floured surface. Fold dough in half lengthwise with top half folding over about 3/4 of bottom, Press to seal seams together. Place on lightly greased baking sheet Cover, let rise in warm place - 2 hours. Bake in preheated 350° oven til golden 35-40 min. When cool, Glaze . For the Powdered Sugar Glaze, try: vanilla, almond, lemon, coconut or rum to complement the flavor of the bread) Mix in small bowl. Adjust consistency with Milk as desired **The thicker the glaze, the heavier it willbe **A light glaze will pour easily >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glazed Lemon Nut Bread Recipe By :Better Homes and Gardens, 1967 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 -------- ------------ -------------------------------- 1/4 cup butter 3/4 cup sugar 2 eggs 2 tsps lemon peel -- grated 2 cups flour -- sifted 2 1/2 teaspoons baking powder 1 tsp salt 3/4 cup milk 1/4 cup chopped walnuts 2 tsp lemon juice 2 tablespoons sugar Cream together butter and 3/4 sugar. Add eggs and lemon peel, beat well. Sift flour baking powder and salt and add to creamed mixutre alternately with milk. Beat until smooth. Stir in nuts. Pour into greasted 8.5x4.5x2.5 inch loaf pan and bake 350 for 50-55 minutes or until done. Let cool in pan 10 minutes then spoon mixture of lemon juice and 2 tb sugar over top. Remove and cool. >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Isle 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 -------- ------------ -------------------------------- 1/2 cup water 2 cups bread flour 3 tablespoons plain yogurt 2 teaspoons dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinch garlic powder 4 teaspoons black olives -- finely chopped 1/2 teaspoon basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons cucumber -- peeled and seeded 1 teaspoon yeast Puree the peeled and seeded cucumber. Drain the feta cheese well. Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger/hot Dog Buns Recipe By :Fleischmann's/adapted Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1/2 cup 1% milk 1/4 cup egg beaters(r) 99% egg substitute 1 tablespoon unsalted margarine 3/4 teaspoon salt 3 cups bread flour 2 tablespoons sugar 2 teaspoons yeast Add ingredients to bread machine pan. Select dough cycle. When dough is done kneading & raising, remove from pan to a floured surface. If dough is too elastic, cover & let rest 10 minutes before shaping. Divide into 12 pieces. Form each into a ball for hamburger buns or oblong for hot dog buns. Cover & let rise until doubled in size, 20 - 30 minutes. Bake at 375F for 12 - 15 minutes. >From: charles moffat - - - - - - - - - - - - - - - - - - - NOTES : One egg can be substituted for the Eggbeaters. Regular margarine & whole milk can also be used. * Exported from MasterCook * Herb Lentil Bread Recipe By :Low-cal Cooking by Jeanne Jones, Star Tribune, 10/30/96 Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup lentils 1 1/3 cups water 1/2 teaspoon dried rosemary -- crushed 1 teaspoon dried thyme -- crushed 3/4 cup skim milk 2 tablespoons sugar 1 teaspoon salt 2 tablespoons extra-virgin olive oil 1 envelope active dry yeast 3/4 cup warm water -- (110-115 degrees) 2 cups whole wheat flour 2 1/4 cups all-purpose flour -- unbleached Combine the lentils, water, rosemary and thyme in a saucepan and bring to a boil. Reduce heat to low and cook, covered, for 30 minutes, or until lentils are tender but not mushy. Drain and set aside. Pour the milk in a saucepan and bring just to the boiling point. Stir in the sugar, salt, olive oil and drained lentils. Set aside to cool slightly. Dissolve the yeast in the warm water and allow to stand for 3 minutes. Add it to the milk mixture, mix well and transfer to a large bowl. Add the wheat flour and mix well. Stir in the all-purpose flour, mixing until the dough can be formed into a ball. Put the dough ball on a floured surface and knead until smooth and elastic, about 5 minutes. Spray the bowl with a nonstick cooking spray and place the dough in the bowl. Cover with plastic wrap and a damp towel and set in a warm place to rise until doubled in size, about 1 hour. Punch the dough down and form into a loaf shape. Place in a standard size loaf pan, which has been sprayed with a nonstick cooking spray. Cover and allow to again double in size, about 30 minutes. Preheat the oven to 400 degrees. Place the bread in the preheated oven and bake for 5 minutes. Reduce heat to 350 degrees and continue to bake, for 35 more minutes, or until the top is a golden brown and sounds hollow when tapped. Allow the bread to come to room temperature before slicing. Makes 24 slices. Each slice contains approximately: 97calories, no cholesterol, 1 gr. fat, 95 mg. sodium 3 gm. protein, 18 gm. carbohydrate. The combination of lentils and wheat flour in this dense, hearty and egg-free bread provides the legume and grain necessary for a complete vegetarian protein. For this reason, it provides all the nutrients necessary for a healthful snack all by itself. For a lighter-textured bread you can use all unbleached, all-purpose flour, and for a prettier bread you can combine the all-white flour with pink lentils. However, for fall menus I like the coarse, heavy texture of this bread just the way the recipe is written. I like it toasted and spread with honey or an all-fruit jam for breakfast and for making sandwiches of all types. My favorite is a vegetarian sandwich made with thinly sliced grilled vegetables and melted cheese. It also makes great croutons for soups and salads. If you have any cooked left-over lentils in the refrigerator you can substitute one cup of cooked as lentils for the one-third cup of dried lentils called for and eliminate cooking them. However, if you do that, add the rosemary and thyme to the milk in step two. Store this bread, tightly wrapped, in the refrigerator. Jeanne Jones >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey And Oats Bread Recipe By :James Patelli Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB: 1 cup milk -- 75-85 degrees F 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2 3/4 cups bread flour 1 1/2 teaspoons salt 1 1/2 teaspoons active dry yeast Add all ingredients to bread pan and bake at light crust 1 1/2 lb. loaf. Found at Betty Crocker Breadmaker WWW site: http://www.stannet.com/stannet/bread/bcrocker.html >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Wheat Bread #2 (Crockpot) Recipe By :Rival Crockpot Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Dry Milk -- warm/reconstituted 2 tablespoons Vegetable OIl 1/4 cup Honey 3/4 teaspoon Salt 1 package Active dry yeast 3 cups Whole wheat flour 3/4 cup All-purpose flour -- (to 1 cup) Preheat Crockpot (3 1/2 or 5 quart) on high 30 minutes. Combine warm, not hot , milk, oil, honey, salt, yeast, and half the flour. With electric mixer, beat well for about 2 minutes. Add remaiing flour; mix well. Place dough in well greased Bread 'n Cake pan;cover. Let stand for 5 minutes. Place pan in crockpot. Cover and bake on high setting for 2 to 3 hours. Remove pan and uncover. Let stand five minutes. Unmold and serve warm. Note: Fresh milk may be used if scalded. Source: Rival Crockpot Cooking (no ISBN listed) Typed by: Carla Taylor (taylor_c@mc.maricopa.edu) >From: Sharon Stevens Date: Dec-11-95 8:48pm >From: kmeade@ids2.idsonline.com (The Meades) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Injera Recipe By :Israel Newspaper Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 kg flour 100 gr yeast 2 tablespoons sugar 1 1/2 tablespoon salt water Mix the yeast with water, and let stand until bubbly. Add flour, then sugar and salt. Mix and start adding water, until you get something like a pancake batter. Cover and leave for 3 days. Oil a skillet and heat it well (it should be very hot). Pour a little water on the bottom to cool it a little, then return to heat (this is supposed to help form the pores on top). Pour a little batter, spread evenly, and cook over medium heat for 3-4 minutes. The bottom should turn brown, and the top should look like a sponge. Don't turn over. >From: danon@post.tau.ac.il (Gabi Danon) - - - - - - - - - - - - - - - - - - - NOTES : Somebody asked for an Injera recipe; here's one I got a few years ago from a newspaper here in Israel, and never tried it. Please let me know if it's good. The quantities in this recipe are for a medium-sized Ethiopian restaurant... you should probably reduce it a little... * Exported from MasterCook * Injera #2 Recipe By :Joyce L Owen Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree International Breads Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour -- or teff, or rice flour 1/2 tsp salt 1/2 tsp sugar water yeast Add enough water to make it the consistency of pancake batter. You can add a tiny pinch of yeast, although this may not be necessary, since there are probably enough microorganisms around to do the job. Cover the bowl and let it sit for two or three days. I leave it in the oven with the light on. It should get bubbly and sour. Heat a large (12 inch) fry pan over medium heat. Grease, or spray with non-stick stuff. Pour in some batter to cover the pan. It should cook in a few minutes. The top should be spongy with holes in it, but not wet. Don't turn over. If the top does not cook, the batter may be too thick. Add a little water. Put one on each plate and heap other food on top. Yum. - - - - - - - - - - - - - - - - - - - NOTES : It's great stuff - sort of an edible dinner plate, and wonderful for serving foods that have sauces, juices, or gravies. It seems like what we had in an Ethiopian restaurant a few years ago. My son, who is visiting right now, claims that his local Ethiopian restaurant uses rice flour or teff, rather than wheat flour. * Exported from MasterCook * Injera #3 Recipe By :(Joan ,"Flour"Power ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup BUCKWHEAT PANCAKE MIX 1 cup BISCUIT MIX 1 EGG Add: 1 tablespoon OIL 1 1/2 cups WATER -- (1 1/2 to 2) -- to obtain an easy pouring consistency. Bring a 10-inch skillet or a handled griddle pan to medium heat uniformly over the flame. Do not let the pan get too hot. Spread 1/2 tsp. OIL over the pan with a brush. Fill a measuring cup (with spout) or a large cream pitcher with batter. Pour the mixture on the hot pan or griddle in a thin stream starting from the outside and going in circles to the center from left to right. As soon as it bubbles uniformly all over remove from heat. Pancakes should be 9 inches in diameter. Place the pan in an oven at 325' for about 1 minute until the top is dry but not brown. Arrange the five pancakes overlapping each other so as to completely cover a fifteen-inch tray, thus forming the Injera "tablecloth." This unleavened bread of Ethiopia is really a huge pancake made by the women in special large pans with heavy covers. The Tef batter is saved from an earlier baking and added to the new batter to give it a sourdough quality. It is poured at a thin consistency and baked covered so that the bottom of the pancake does not brown. The top should be full of air holes before the pancake is covered. The heavy cover steams the pancake so that when it is finished it looks like a huge thin rubber sponge. Since Tef is not available here, we had to find a way to simulate Injera in our test kitchen. The combination of buckwheat flour mix and biscuit mix seems to produce the closest substitute. Making it is easy, but getting the Injera texture takes a bit of experimentation, first, because not all pancake mixes are alike and secondly, it is important to cook the pancake at just the right temperature. This takes a bit of practice. - - - - - - - - - - - - - - - - - - - NOTES : Injera is made with a flour indiginous to Ethiopia.Tef is a type of millet flour. When the batter is made, it is allowed to ferment for several days. It becomes soured. the batter is poured into a hot skillet and escaping gas bubbles rise to the surface making the bread pitted and pockmarked producing a bread with a soured but pleasant taste. There have been a variety of recipes trying to imitate Injera as best as possible. I seen recipes using pancake mix, biscuit mix, beer, club soda and various flours. * Exported from MasterCook * Injera #4 (Ethiopian Sourdough Flatbread) Recipe By :(Joan "Flour" Power ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups TEFF flour 2 Cups self-rising flour -- rice or barley flour 1/2 Teaspoon baking powder 5 Cups warm water Makes 5 Large Injeras (Crepes) 1. In a large bowl mix 2 1/2 cups water with 2 cups TEFF flour. 2. In a blender mix self-rising or other flour, 1/2 teaspoon baking powder and 2 1/2 cups water, then pour mixture into a second bowl. 3. Cover both bowls and leave them for 2-3 days until fermentation and water has risen to the top of each mixture. 4. Carefully pour off the water that now covers the mixtures. 5. Combine the two mixtures in one bowl, cover and let the mixture stand for 2 hours until it rises. 6. Pour the batter evenly to form a thin layer over the surface of a large heated skillet. The skillet temperature should be 425F. 7. Cook mixture until a spongy, crepe-like bread is formed. Remove from heat and allow to cool. 8. Place food on injera and arrange folded injera around edges of serving dish.Injera around edge of dish are used to pick up morsels of food. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Injera, Yet'ef Recipe By :(Joan,"Flour Power" ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Wheat-Free Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds t'ef flour 6 cups water 2 pkt yeast This is the recipe for injera made from t'ef flour off Exotic Ethiopian Cooking Sift t'ef into deep mixing bowl. Add water gradually and working with your fingers to avoid lumps. Work into a dough.In another pot dissolve yeast in some warm water. d to the flour. Mix. Leave the dough uncover until fermentation starts (the tef will rise to the top), 2 or 3 days. Discard the water. Separately boil cups of water. Add 1 cup of the dough to the boiling water. Put on the sto (make sure it's warm), and stir continuously. When it becomes thick, remove and cool down. Return to the original pot. Add more water, cover and let st d until it rises. Now you are ready to finally cook the thing Preheat a n to about 420 degrees (use a non-stick pan or a pancake pan). Pour about 4 cups of the mixture into the pan, starting at the edge and going in circles towards the center. Cover and cook for 2-4 min s. The rim of the injera will rise when it's done. Remove immediately - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Sweet Wreath Recipe By :HOLIDAY BREADS - Donna German VI Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1 1/3 cups WATER 2 tablespoons BUTTER 2 tablespoons SUGAR 1 teaspoon SALT 4 Cups all-purpose FLOUR 2 teaspoons yeast -- rapid or quick TOPPING: 1/4 cup SUGAR 1 teaspoon CINNAMON 1 teaspoon ANISE SEED 1/8 teaspoon NUTMEG WASH: 1 egg -- beaten with 2 tablespoons water Remove dough from machine Place on lightly floured surface. Divide dough into 3 equal parts. Roll each piece into long, slender rope/braid together. Shape braid into a wreath-shaped circle pinch ends together to seal. Place on lightly greased baking sheet. Cover, let rise 30-40 min. Mix topping ingred. together. Brush top with egg wash and sprinkle w/topping. Bake in preheated 350° oven for about 20 min until golden. >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Cheese Bread Recipe By :Bread Machine Magic, Lois Conway and Linda Rehberg Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sour cream 1/8 cup water 1 egg 3 cups bread flour -- or all-purpose 1 1/2 teaspoons salt 2 tablespoons sugar 1/4 teaspoon baking soda 1 cup sharp cheddar cheese -- grated 3 tablespoons jalapeno -- seeded and chopped -- about 4 OR canned jalapenos 2 teaspoons dry yeast Place all ingredients in machine on Basic Bread Cycle according to manufacturer's instructions. Select a light crust. Allow this bread to cool 1 hour before slicing. >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jam Bread Machine Made Recipe By : Serving Size : 14 Preparation Time :3:40 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tsp Yeast 2 2/3 C Bread Flour 1 1/3 C Flour, Whole-Grain Wheat 1 1/3 Tsp Salt 1 1/3 Tsp Sugar 2/3 C Jam 2 2/3 Tbsp Applesauce -- * see note 11 Oz Water Put all ingredients into pan in order. I select thin crust and start machine. Formatted into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : NOTE: I use applesauce to lower the fat count. The original recipe called for 2 2/3 TBSP oil. Cal. 175.8 Fat 0.6 g Carbs 38.8 g Protein 5.1 g Sodium 240 mg Dietary Fiber 2.4 g CFF 2.8% * Exported from MasterCook * Jewish Rye Bread Recipe By :Best Bread Machine Cookbook Ever-Ethnic,Madge Rosenberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Nut & Seed Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 small Loaf (1#): -- large Loaf (1-1/2#) SPONGE..... 1/2 teaspoon YEAST -- 3/4 tsp. 3/4 cup RYE FLOUR -- 1 C. + 2 T 1/2 cup SOURDOUGH STARTER -- * 3/4 C. 3/4 cup WATER -- 1 C. + 2 T. BREAD..... 3/4 tsp. YEAST -- 1-1/4 tsp. 1 1/2 cups BREAD FLOUR -- 2-1/4 C. 1 teaspoon SALT -- 1-1/2 tsp. 2 teaspoons SUGAR -- 1 T. 2 teaspoons CARAWAY SEEDS -- 1 T. 1 tablespoon Vegetable OIL -- 1-1/2 T. 1-After at lest 4 and up to 8 hours before you plan to put this bread into the bread machine, mix together the ingredients for the sponge. Cover and let stand at room temperature. 2-After at least 4 hours, when the sponge has developed air bubbles, add all of the bread ingredients and the sponge in the order suggested by your bread machine manual. Process on the bread cycle according to the manufacturer's directions. *---After measuring out what is needed for this recipe, be sure to replenish your sourdough starter with equal amounts of flour and water. >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jiffy Rolls Recipe By :Reggie Dwork Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tablespoon Active Dry Yeast 3 1/2 Cups Bread Flour 1/4 Cup Sugar 1/4 Teaspoon Salt 1/8 Cup Wonderslim -- *Note 1/2 cup egg beaters(r) 99% egg substitute -- **Note 1 Cup Skim Milk -- ***Note 1/4 Cup Water -- lukewarm *NOTE: Original recipe used 1/4 C butter **NOTE: Original recipe used 2 eggs ***NOTE: Original recipe used 1 C regular milk Bring all ingredients to room temp and add to breadmaker, in order. Select "white bread, manual" and press Start. When machine beeps at end of second knead, remove dough. (At this point, the mixture may be refrigerated overnight for use the next day.) Put into pans in any desired shape. Let rise again, then bake at 350 degrees for 15 minutes for clover leaf rolls, 30 minutes for rolls in a circle in a pan. These are very good. - - - - - - - - - - - - - - - - - - - NOTES : Cal 87.1 Fat 0.3g Carb 17.5g Fib 0.6g Pro 3.1g Sod 35mg CFF 3.6% * Exported from MasterCook * Julekage Recipe By :Breads of the World, Mariana Honig Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Dough: 1 envelope yeast 1/2 cup warm water 1 teaspoon sugar 1 1/2 cups milk 1 stick butter 1/2 cup sugar 1/2 teaspoon salt 2 eggs -- slightly beaten 2 tablespoons cardamom -- crushed 6 1/2 cups flour -- (6 1/2 to 7) 2 cups raisins 1/2 cup candied citron -- diced -- Glaze: Confectioners' sugar stirred with a little water Yield: 2 large loaves. Can be frozen. Preheat the oven to 375 degrees. Proof the yeast in the lukewarm water with the teaspoon of sugar. Scald the milk, add the butter and stir until melted. Let stand until lukewarm, then add this mixture to the yeast sponge. Add the help cup of sugar, salt, eggs and cardamom, and stir until blended. Measure in the flour, cup by cup, until you have a dough stiff enough to knead. Stir in the raisins and the chopped citron. Turn the dough out onto a lightly floured work surface and knead until shiny. Place in a large buttered bowl, cover with a towel and let stand in a warm place to rise approximately 1 hour or until doubled in bulk. Take the dough out and punch down a couple of times. Divide into 2 equal pieces and shape into loaves which you will place in 2 large (9" by 5") loaf pans that have been buttered. Cover with a towel and let rise until doubled in size, about 45 minutes. Then bake in the oven for about 35 minutes or until light brown and the loaves sound hollow when tapped with your finger. Cool in the baking pans. When completely cool, take the loaves out onto a piece of wax paper and spread the glaze on top. ============ This makes a nice holiday gift when formed into a circle before rising and baking, and then topped with red and green candied cherries. >From: CatRescuer@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Julkage (Danish Christmas Bread) Recipe By :HOLIDAY BREADS - Donna German VI 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 -------- ------------ -------------------------------- -- DOUGH: 1 cup MILK 1 EGG 2 tablespoons BUTTER 1 teaspoon VANILLA 1/4 cup SUGAR 1 teaspoon SALT 1/2 teaspoon CINNAMON 1/2 teaspoon LEMON PEEL -- dried or fresh 1/2 teaspoon ground CARDAMOM 3 cups All-purpose FLOUR 2 teaspoons YEAST -- rapid or quick -- Add: 1/2 cup dried Fruit -- cherries or raisins 1/4 cup chopped ALMONDS -- (1/4 to 1/2) -- WASH: 1 EGG -- beaten with 2 tablespoons milk -- or cream Add dried fruits/nuts to the abm pan 5 min. after kneading starts. Remove dough from abm. Divide into 3 equal pieces. Roll each piece into a long rope and braid ropes together. Place braid on lightly greased baking pan. Cover, let rise about 1-1/2 hours. Brush dough with EGG WASH Bake in preheated 350° oven 25-30 min. Till golden. >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kaiser Rolls - 9 Rolls (15 Rolls) Recipe By :The Bread Machine Cookbook Serving Size : 9 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk -- 1 1/2 C 1 egg -- 1 1/2 1 tablespoon butter -- 1 1/2 T 1 tablespoon sugar -- 1 1/2T 1 teaspoon salt -- 1 1/2 tsp 2 1/3 cups bread flour -- 4 1/2 cups 1 1/2 teaspoons yeast -- 2 1/2 tsp poppy seeds for sprinkling on top Set machine on dough cycle. When dough is ready, remove from machine and divide into the required number of rolls. Flatten to 1/2" thick. Cover with towel and let rise about 45 min.( or until doubled) in a warm place. Preheat oven to 425F. Brush tops with water and sprinkle poppy seeds. Bake for 20 to 25 min. When properly done, the rolls should be golden brown and sound hollow when tapped. Very crispy and good. >From: marciaf@juno.com (Marcia A Fasy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light-N-Fluffy Wheat Recipe By :Janis Russell Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- plus 1 tablespoon water 1 teaspoon lemon juice 2 tablespoons honey 1 1/2 tablespoons unsalted butter 3 tablespoons dried buttermilk powder 3 tablespoons potato flakes 2 tablespoons wheat germ 1 tablespoon gluten 3/4 teaspoon salt 1/2 cup whole wheat flour -- (white) 1 1/2 cups bread flour 2 teaspoons active dry yeast Select basic white bread, or delayed timer setting and light crust. - - - - - - - - - - - - - - - - - - - NOTES : The amount of water may need to be adjusted depending on humidity. White whole wheat flour is less bitter. * Exported from MasterCook * Lucia Bread (Swedish Saffron Bread) Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup MILK -- plus 2 tablespoons MILK 1 large EGG 3 Cups all-purpose FLOUR 1 pinch SALT 1/3 cup SUGAR 1/4 teaspoon Powdered SAFFRON 3 tablespoons Unsalted BUTTER 2 1/4 teaspoons YEAST -- fast-rise (served by eldest daughter to her family on the morning of Dec. 13 which is St. Lucia Day. ----Use bread machine set on DOUGH CYCLE At end of program, press clear/stop. To punch dough down, press start and knead for 60 seconds. Press clear/stop again. Remove dough and let rest 5 min before hand shaping. Sprinkle work surface lightly w/flour. Divide dough into 2 equal pieces. lightly sprinkle with flour Roll ea piece into 18" rope. Lay rope on lightly greased 13x9x1" baking pan. Lay second rope on top, florming a large X Curl each end, toward center, into a coil. Cover with clean kitchen cloth Ret rise till dbl in size - about 1-1/2 hours. Preheat oven to 375° Brush with EGG WASH: 1 lg Egg w/1 tsp water, beaten tog. Decorate with: 6 blanched Almonds, 6 Dark Raisins Bake for approx. 25-30 min til golden brown. REmove from oven, Cool on Rack >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mamaw's Rolls Recipe By :Ella Skinner Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs -- beaten 1/2 cup sugar 1 cake yeast -- or 1 envelop yeast 2 teaspoons salt 1 cup warm water 4 cups all-purpose flour Mix water and yeast and let it sit for 5-10 minutes ( until bubbly). Add sugar, salt, eggs, and flour to form dough. Let this rise for 4 hours in a large bowl. Cover bowl tightly and put into refrigerator overnight. Let dough rise 3-4 hours before baking. Bake at 425 degrees for 7-10 minutes. These will keep in the refrigerator for 10 days. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mango Bread Recipe By :www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour -- sifted 2 tsp cinnamon 2 tsp baking soda 1/2 tsp salt 1 1/4 cup sugar 2 eggs 3/4 cup oil 2 1/2 cups mango -- chopped -- (about 3 large) 1 teaspoon lemon juice 1/2 cup raisins Combine first 5 ingredients. In a small bowl, beat eggs with oil and add to the flour mixture. Stir in mangos, lemon juice and raisins. Turn into 2 greased 8x4-inch loaf pans and bake at 350F (325F for glass pans) for one hour or until a wooden pick inserted in the center comes out clean. >From: ~REality - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread #4 Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup warm water 2 teaspoons vegetable oil 3 1/2 tablespoons maple syrup 3/4 teaspoon salt 1 tablespoon gluten 1 1/2 cups bread flour 1/2 cup whole wheat flour 2/3 cup rolled oats 1 1/2 teaspoons active dry yeast Use basic white bread setting, light crust. Add ingredients in order recommended for your machine. >From: Janis Russell - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple-Nutmeg Pumpkin Rolls Recipe By :Bon Appetit, Dec. 1995, p. 38 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water 2 1/2 teaspoons dry yeast -- or one packet 4 1/4 cups all-purpose flour 2 tablespoons sugar 1/4 cup sugar ---- 1/2 cup milk 2 tablespoons butter 3/4 cup canned pumpkin 1/4 cup maple syrup 2 large eggs 1 teaspoon salt 3/4 teaspoon ground nutmeg Makes 18 rolls. To make sponge: dissolve yeast in water in large heavy-duty mixer bowl. Add 1/4 C flour and 1 Tbs sugar and mix in. Cover with plastic and let rise in warm place 45 mins, until very foamy. When sponge is ready: bring milk and butter just to a simmer in pan on stove--remove from heat and stir to melt butter. Cool 10 mins. Whisk in pumpkin, syrup, eggs, salt, nutmeg, and remaining 1/4 C plus 1 Tbs sugar. Whisk pumpkin mixture into sponge. Using mixer with dough hook, mix in enough remaining flour, 1 C at a time, to form dough. Mix until smooth and elastic, adding more flour if sticky, about 5 mins. Cover bowl with plastic and a clean kitchen towel; let dough rise in warm draft-free area until doubled in volume, about 1 hour 30 mins. Grease 2 heavy baking sheets. Punch down dough. Transfer to floured surface and Knead until smooth. Divide dough into 18 equal pieces. Shape each piece into your favorite roll shape (mine is bowknot!) and arrange on prepared sheets. Cover and let rise until doubled, about 45 mins. Preheat oven to 425 deg F. Bake rolls until golden brown, about 15 mins. Transfer to racks and cool slightly. Notes: Be careful when baking--because of the syrup and sugar they will burn easily if left too long in the oven. These are a really pretty golden-orange color inside! >From: sxm20@psu.edu (Susie Milner) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maraschino Pecan 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 Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour 1 tablespoon dry milk 1 tablespoon sugar -- plus 1 teaspoon sugar 3/4 teaspoon salt 2 teaspoons butter 2 1/2 tablespoons raisins 2 1/2 tablespoons maraschino cherries -- drained and chopped 2 1/2 tablespoons sunflower seeds 2 1/2 tablespoons pecans -- chopped 1 pinch ground cinnamon 1 pinch ground ginger 2 teaspoons yeast Add the fruit and sunflower seeds at the "add ingredient beep". Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Master Recipe For Basic White Bread Recipe By :Cook Illustrated/bobbi744@sojourn.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3 cups bread flour 1 teaspoon salt 1 tablespoon sugar 1/4 cup nonfat dry milk powder 1 teaspoon lemon juice -- acts like gluten 1 tablespoon butter or margarine 1 1/4 cups water Add ingredients in order suggested by manufacturer. Process on white bread cycle with crust on light setting. In my Toastmaster bread machine, I tried it on the regular cycle and the time was too short so the bread caved in on the top. Doing in on the French Bread Cycle produced a perfect loaf. >From: Robertal Banghart - - - - - - - - - - - - - - - - - - - NOTES : Very soft white bread with a crusty exterior. * Exported from MasterCook * Mexican Sunset Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 3 1/3 cups white bread flour 1 1/2 tablespoons sugar 1 teaspoon salt 2 1/2 tablespoons taco seasoning mix 3 tablespoons salsa -- chunky 1/2 cup sour cream 3 tablespoons cilantro 1 1/2 teaspoons yeast -- fast-rise Yield: 1 large loaf Follow bread machine manufacturer's instructions. For best results, use fresh cilantro and thick, chunky salsa, draining any thin, watery liquid before using. NOTES: I don't like cilantro, so I've either eliminated it altogether or substituted garlic (powder or fresh) which I love. When I didn't have sour cream, I've used 'tater topping products or cottage cheese. When I ran out of taco seasoning, I made up my own combination of chili powder, cumin, garlic powder, salt and pepper. substitute for taco seasoning. I always have salsa, but occasionally I've had to supplement it with a tablespoon of canned (drained) tomatoes or a bit of chopped onion or green pepper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mint Pizza Dough And Shrimp Topping Recipe By :The Best Pizza Is Made At Home, Donna German Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Active Dry Yeast 2 C Bread Flour 1/4 Tsp Salt 1 Tbsp Dried Mint Flakes 1 Clove Garlic -- Minced Or Pressed Olive Oil -- (I Omitted) 2/3 C Water -- Lukewarm Topping: 1 1/2 Tsp Olive Oil -- *Note,Optional 2 Oz Feta Cheese -- To 3, Crumbled 1/2 Lb Shrimp -- **Note 2 Cloves Garlic -- Minced,**Note Mozzarella Cheese -- Grated,***Note Mint -- Or Cilantro, Basil -- To Taste *NOTE: Original recipe used 1 T ... we reduced it. **NOTE: Can use more shrimp to your liking. We used 3/4 lb and omitted the mozzarella as Jeff doesn't deal well with lactose in cheese. Shell, devein, cook and dice shrimp. Original recipe did NOT use the garlic cloves for the topping. I added it and it was really good with it. ***NOTE: 1 - 2 C, we left the mozzarella out completely and could really taste the wonderful flavor of the shrimp and feta. This was really incredible!! [Reggie] If using chopped fresh mint, use 3 T or a scant 1/4 C. This dough is superb topped with any Greek or Middle Eastern topping. Bread Machine Method: Warm liquids to lukewarm, 110 deg F. Add ingredients to your bread machine in the order specified for your machine. Use the dough cycle, which will knead the dough and allow it to rise on time. It is not necessary to let the dough rise any longer than 1 hr. If your machine has a double kneading dough cycle, remove the dough after an hour or so and turn off your machine. Allowing the dough to knead the second time causes bubbles that are difficult to roll. Either active dry or rapid rise yeast can be used. It is not necessary to proof the yeast in water; just mix it in with the flour. Food Processor Method: Warm liquids to lukewarm., 110 deg F. Combine all dry ingredients (including yeast) in a food processor bowl (steel blade) and process for 10 seconds. Either active dry or rapid rise yeast can be used. It is not necessary to proof the yeast in water; just mix it in with the flour. Pour the oil and remaining liquid ingredients through the feeding tube until the dough forms a ball. If the dough is sticky, add flour a tablespoon at a time until the dough is not sticky. Process dough into a ball, place it in a greased bowl and cover with a kitchen towel. Place the bowl in a warm, draft-free location for 50 - 60 minutes. Heavy-duty Mixer with Dough Hook Method: Prepare dough as you would for a food processor. Allow to knead for about 5 minutes. Add just enough flour to cause the dough to cling to the dough hook. Allow the dough to rise and in food processor instructions. By Hand Method: If using a quick or rapid rise yeast, mix it with the flour. There is no need to proof it. If using active dry yeast, place 1/4 - 1/3 of the warm water in a large bowl and sprinkle a pinch of sugar and the yeast into the water. Stir until dissolved and let sit in a warm, draft-free location for 5 minutes. Add remaining water (liquid) and oil and stir well. Add all remaining ingredients and stir together until you can no longer work the dough with a spoon. Turn out on a lightly floured counter. Pat the dough into a ball and flatten it slightly. Fold the dough over, and using the heels of your hands, push the dough away from you with a rolling motion. Rotate the dough one quarter each time you repeat the process. Continue kneading the dough for 5 - 10 minutes. Place the dough in a large greased bowl and cover it with a clean towel. Place it in a warm draft-free location (such as an oven or microwave) and let rise for 50 - 60 minutes. Preheat oven to 475 deg F for at least 30 minutes if using a pan and from 30 minutes - 1 hr if using a stone. Grease the pizza pan with olive oil or spray it with nonstick vegetable spray. If using a peel and stone, dust the peel with cornmeal to prevent the dough from sticking so that you can easily slide it off the peel and onto the stone. Or cut a parchment paper circle slightly larger than your pizza, put the paper on the peel and make your pizza on the paper. You will slide pizza and paper onto the stone. After the dough has risen once, divide it in half, roll it out on a lightly floured or cornmeal countertop or hand stretch the dough into a circle. Pick up the dough and turn it over and roll or stretch from the center outwards until a circle is formed. Dust the dough with either flour or cornmeal, only as needed to prevent sticking. The thinner the dough the thinner the crust. A thinly rolled dough that does not rise a second time (after rolling) will give the thinnest crispiest crust. Lay the dough on your prepared pan or peel. Pull the dough up around the edges of the pan so a slight lip is formed, and crimp the edges. For a thin crisp crust top and bake immediately. For a thicker chewier crust allow to rise for 15 to 30 minutes. The longer the rise the thicker the dough. Top after rising and then bake. Place toppings to leave 1/4 - 1/2" border to prevent spillage and provide a crust to hold while eating. Bake on the bottom rack of the oven or directly on the pizza stone until golden brown, 5 - 10 minutes. Makes one (15") or two (10") pizzas Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 365.7 Fat 6.9g Carb 51.8g Fib 2g Pro 22.2g Sod 379mg CFF 17.2% * Exported from MasterCook * Molasses Bran Corn Bread Recipe By :Better Homes and Gardens, 1967 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening 1/2 cup sugar 2 eggs 1/2 cup molasses 1 cup milk 1 cup all-purpose flour -- sifted 3 tsp baking powder 1/2 tsp salt 1/2 cup yellow cornmeal 1 1/2 cups bran -- whole Cream shortening and sugar, beat in eggs one at a time and then stir in mollasses and milk - sift together the rst and add, stirring till just blended. Pour into greased 9x9x2 pan and bake at 375 for 30 minutes. >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Muffuletta Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Warm Water -- 110@F 1 tablespoon Sugar -- Granulated 1 tablespoon active dry yeast -- (! envelope) 3 cups Bread Flour 1 1/2 teaspoons Salt 2 tablespoons Shortening Sesame Seeds Makes 1 loaf... 425@F --> 375@F Combine Water and Sugar in a 2 C. Measuring Cup and stir in the Yeast. Be sure all the yeast is in the water and not stuck to the spoon. Let rest in a warm location until foamy, about 10 minutes. Combine 3 C. Flour, Salt, and Shortening and pulse 4-5 times to distribute evenly. Add Yeast-Water. Process about 5 seconds to JUST form a ball. Dough should be smooth and satiny. If too dry, add water 1 T. at a time and pulse to blend. If too sticky, add more flour 1 T. at a time. Process 20 seconds to knead. Lightly oil a large bowl and transfer the dough to it, turning to oil all sides. Let rise in a warm place 1 1/2 hrs (until doubled). Punch down dough and turn out onto a floured board. Form into a flat, round, single loaf about 10" in diameter. Place on a greased baking sheet. Sprinkle with Sesame Seeds and press into the loaf. Cover loosely with Plastic Wrap and allow to rise in a warm place 1 hr, until almost doubled. Place rack in the center of the oven and preheat to 425@F. Add loaf and bake for 10 minutes, then reduce to 375@F and continue baking 25 minutes. It's done when it sounds hollow when tapped on the bottom. Cool COMPLETELY before slicing. Slice horizontally. Laurie in DC, who has lurked for many months and makes bread both by hand and by ABM >From: Laurie Thompson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Naan #2 Recipe By :The Bread Book, Linda Collister and Anthony Blake Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups self-rising flour 2 tablespoons plain yogurt -- preferably with active cultures 1 teaspoon kosher salt -- or flaked sea salt about 1/2 c. lukewarm water -- (95F to 105F) Makes 8 naan Combine the flour, yogurt, and salt in a large bowl. Add the lukewarm water, 1 tablespoon at a time, working it into the flour mixture with your fingers and bringing the flakes of dough together. Add just enough water to make a soft, slightly sticky dough. Knead the dough roughly in the bowl for a couple of seconds, then cover with a damp dish towel and let stand in a warm spot so the dough ferments, about 1 hour. During the last 15 minutes of standing time, heat the broiler and broiler pan. Flour your fingers and pull off a piece of dough about the size of a walnut. Between your palms, form the dough into a ball, then roll it out with a rolling pin on an unfloured work surface into an oval 8 to 9 inches long and about 1/3 inch thick. Repeat with the remaining dough to make eight naan. Put one naan on the hot broiler pan and broil about 3 to 4 inches from the source of heat, until it puffs up and is speckled with brown spots. Naan cook very quickly, in about 30 seconds, so watch it constantly. Turn over and cook the second side. Repeat with the remaining seven naan. The book has a pictures of a woman doing all the steps----making it look very easy! I have not tried this recipe, so I would like some feedback as to whether it is authentic. >From: FORD_KAREN/TUC_06@burr-brown.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Coconut Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup coconut milk 2 cups bread flour 1 teaspoon salt 1 tablespoon butter 1 tablespoon coconut cream -- canned 1/4 cup coconut -- flaked 3 tablespoons pecans 3 tablespoons walnuts 2 teaspoons yeast Water may be subbed for the coconut milk. Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread #3 Recipe By :Great Bread Machine Recipes, Norman A Garrett, pg 56 Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb Loaf: -- (1 lb loaf): 1 Tsp Active Dry Yeast -- (3/4 t) 1 Tbsp Dough Enhancer -- optional, (2 t) 1 1/2 Tbsp Brown Sugar -- (1 T) 1 1/4 C Rolled Oats -- (3/4 C) 2 1/4 C Bread Flour -- (1 1/2 C) 1 Tsp Salt -- (1/2 t) 4 Tsp Milk -- (2 1/2 t) 1 1/2 Tbsp Butter -- (1 T) 1 1/2 Tbsp Molasses -- (1 T) 9 Oz Warm Water -- (3/4 C) This is a soft, rich-tasting oatmeal bread. Try a toasted slice with a bowl of hot oatmeal for a real oat lover's treat. Note: 1. For Panasonic/National machines, use 2 t of yeast for the 1 1/2 lb loaf. Entered into MasterCook II by Reggie Dwork < reggie@reggie.com> - - - - - - - - - - - - - - - - - - - NOTES : Cal 113.1 Fat 1.8g Carb 20.8g Fib 1.2g Pro 3.5g Sod 147mg CFF 14.6% * Exported from MasterCook * Oatmeal Spice Bread Recipe By :Bread Machine Magic, Lois Conway and Linda Rehberg Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup rolled oats -- old-fashioned 7/8 cup water 2 cups bread flour 1 teaspoon salt 1 tablespoon canola oil 3 tablespoons brown sugar 1/4 cup raisins 3/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1 1/2 teaspoons active dry yeast Select RAPID Bake for this one pound loaf. >From: Janis Russell - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oats And Honey Buttermilk Bread Recipe By :Barbara Leass Serving Size : 12 Preparation Time :0:10 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lowfat buttermilk 1 egg 3 tablespoons honey 2 tablespoons sweet cream butter 1 cup oatmeal 2 3/4 cups bread flour 2 1/2 teaspoons active dry yeast 2 teaspoons salt 1 tablespoon vital gluten Add all of the ingredients to the bread pan,set medium crust, white bread setting. >From: bgl@leass.PCC.COM (Barbara Leass) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Pletzel (Aka Onion Board) Recipe By :Bill Hatcher Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 pkg dry yeast 2 tsp sugar 1 1/2 tsp salt 2 1/2 cups flour -- (2 1/2 to 3) 1/4 cup margarine -- melted 1 cup onion -- chopped (or more) 2 teaspoons paprika Pour warm water into warm mixing bowl and sprinkle yeast. Add sugar, salt and 2 cups flour and mix. Add additional flour to make stiff dough. Knead 5-7 minutes. Place in oiled bowl, cover and let rise until doubled - about one hour. Punch down, divide in half, copver and let rest five minutes. Place into 2 greased 9" round pands. Brush tops with melted margarine. Spinkle with onion, press onion into dough with fingers. Let rise uncovered in warm place about 45 minutes. Sprinkle with paprika. Bake in preheated oven 450 about 20 minutes. >From: suesam@usa.pipeline.com (sam hurwitz) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Soup Bread Recipe By :Bread Machine Magic by Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk 1/4 cup water 1 large egg 1/2 cup sour cream 3 cups bread flour 1 tablespoon butter or margarine 1 tablespoon sugar 2 1/2 tablespoons onion soup mix 1 1/2 teaspoons yeast Place all ingredients in bread pan & select Light crust. Egg substitute & nonfat sour cream can be used. For Welbilt machines, increase water by 2 tbsp & yeast by 1/2 tsp. >From: charles moffat - - - - - - - - - - - - - - - - - - - NOTES : Another change of pace for dinner. This one smells wonderful! * Exported from MasterCook * Panettone #2 Recipe By :Quick & Delicious Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-1/2# loaf: -- (1#): 1 1/2 teaspoons YEAST -- (1 tsp) 1/2 teaspoon ORANGE PEEL -- dried (1/2 tsp) 1 1/2 teaspoons LEMON PEEL -- dried (1 tsp) 1/2 teaspoon SALT -- (1/2 tsp) 3 cups all-purpose FLOUR -- (2 C + 2 T) 3 tablespoons flour 6 tablespoons SUGAR -- (4 T) 2 EGGS -- (1 egg) 7 1/2 tablespoons BUTTER -- (5 T) 6 ounces MILK -- warmed (1/2 C.) 6 tablespoons RAISINS -- (4 T) 4 tablespoons ALMONDS -- Shredded (3 T) use basic or sweet cycle >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan Bread #2 Recipe By :1993 Southern Living Annual Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 1 Egg -- large 1/4 cup Butter -- cut in small pieces 3 cups Bread flour 1/3 cup Parmesan cheese -- grated 2 tablespoons Sugar 2 teaspoons Onion flakes -- dried 1 teaspoon Salt 1/2 teaspoon Garlic salt 1 package yeast Combine all ingredients in bread machine according to manufacturer's instructions. Process in regular bake cycle. remove from baking pan, and cool on a wire rack. Yield: 1-1/2 lb loaf. (tested in Hitachi, Panasonic, and Zojirushi machines. Whether made by hand or in a bread machine, there was very little difference). From 1993 Southern Living Annual Recipes Formatted for MM by Pegg Seevers 9/22/94 >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parmesan-Pepper Bread Recipe By :>From: 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 -------- ------------ -------------------------------- 1 cup water -- Plus 2 tablespoons water 1 tablespoon Olive oil 3 1/4 cups Bread flour 1/2 cup Parmesan cheese -- grated 1 tablespoon Sugar 1 teaspoon Salt 3/4 teaspoon Freshly ground black pepper -- or green peppercorns 2 1/2 teaspoons Active dry yeast Basic cycle. Formatted for MM by Pegg Seevers - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Banana Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups Whole wheat pastry flour 1/2 cup Maple syrup 1 teaspoon Baking powder 1/4 teaspoon Baking soda 1/2 cup Butter 2 bananas -- ripe, mashed 1/2 cup Pecans -- coarsely chopped 1 teaspoon lemon peel -- grated 2 Eggs -- slightly beaten In a large bowl, mix first 5 ingredients with fork; then use knives to cut in butter until mixture looks crumbly. With fork, stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes before slicing. >From: Paradise Manifest - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough, Basic Deep Recipe By :BEST PIZZA IS MADE AT HOME, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Active dry yeast 3 cups Bread flour 1/2 teaspoon Salt 1 teaspoon Sugar 1/4 cup Olive oil 1 cup warm water ----------TOPPINGS: 1 cup mozzarella cheese -- grated -- or cheddar cheese 2 cloves Garlic -- (crushed), 1 cup broccoli florets -- lightly cooked 1 large tomato -- sliced Shredded fresh basil Feta cheese -- TO TASTE NOTE: I just bought Donna German's book THE BEST PIZZA IS MADE AT HOME and discovered her "secret" for Sicilian pizza dough. Evidently the difference in deep dish pizzas like the Sicilians is that they contain some sugar and a higher proportion of oil. Donna's recipe for the dough is simple.I made this for supper and did the dough in my bread machine on the "dough" cycle. It was made in my largest old iron skillet which I'd sprayed with olive oil Pam. After I took it from the ABM, I made the dough into a circle by trying to imitate those expert pizza chefs who fling the dough around. Mine didn't get flung too high but it worked! I spread it in the skillet and brought up the extra dough to form a lip around the edge, then put the pan to rise for 30 minutes while preheating the oven to 475F. Bake the crust for 5 minutes by itself--but before you do that, prick it well with a fork all over. Before you add toppings, drizzle olive oil on the crust and spread it around with a brush. Toppings are up to you--but I used (in this order) 1 cup mozzarella/cheddar cheese(grated), 2 cloves garlic (crushed), 1 cup slightly cooked fresh broccoli florets, a large sliced tomato, shredded fresh basil and feta cheese to top. It was VERY good! This makes a thick crust but it's so good there was none left to give to the birds! I hope Maria who first requested a Sicilian dough finds this--because I'd like to be able to share more of the goodies from this book with her! There are thin pizza doughs as well--and all kinds of toppings. The comments above were those of my friend Linda Calwell on Proidgy. >From: Bev Janson - - - - - - - - - - - - - - - - - - -