* Exported from MasterCook * Pizza Dough, Deep Dish 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 -- grated 2 cloves Garlic -- (crushed), 1 cup broccoli florets -- slightly cooked 1 large Sliced tomato Shredded fresh basil -- and 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. Bev in Mn (Claycooker) >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizzettas (R T) Recipe By :Polenta by Brigit Legere Binns Serving Size : 5 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Pizza Dough: 2/3 cup Warm Water -- (about 110 Deg F) 1/2 teaspoon Sugar 1 teaspoon Active Dry Yeast 2 cups All-Purpose Flour 1/2 cup Polenta -- or Coarsely Ground Cornmeal 2 tablespoons Whole-Wheat Flour 1 tablespoon fresh rosemary -- finely chopped -- Or 1 Tsp Dried 1 1/2 tablespoons Extra Virgin Olive Oil -- *Note Plus 2 tablespoons water 1 teaspoon sea salt *NOTE: The original recipe used 2 T olive oil but I decreased it and added the additional water which was not called for in the recipe. To Make The Dough: In a glass measuring cup with a lip, combine the water and the sugar and stir to mix. Sprinkle the yeast over the top and allow to stand for 10 minutes until it has a frothy head. If no frothy head forms, the yeast is bad and you will need to start again. In the bowl of a food processor fitted with the metal blade, combine the all-purpose flour with the polenta, whole wheat flour, rosemary, olive oil, and salt. Process briefly just to blend. With the motor running, pour the yeast mixture steadily through the feed tube and process until the mixture forms a rough ball on the central stem. If the dough has not formed a ball within 20 seconds, remove the cover and sprinkle a tablespoon (or more) of water over the dough, then process again. The dough should be processed for a total time of about 45 seconds. Replace the feed tube cover so that no air will get in (I also covered the food processor with a towel to maintain the heat ... I had the air conditioner on all day so it was cool in my house) and leave the dough in the processor to rise for 1 to 1 1/2 hours, or until it has doubled, puffed, and softened. While the dough is rising, prepare any toppings you want to use. I used rehydrated porcini mushrooms, sauted sweet onions with poppy seeds and toasted sesame seeds, sliced fresh Italian plum tomatoes, caponata, green bell peppers, and capers. I just matched whichever I wanted onto each of the pizzas. If you need to hold the dough for baking later...just form the individual pizzas (without topping them) and put them onto a refrigerator on nonstick cookie sheets for up to 2 hours. They do not need to be reheated when you take them out of the refrigerator and put the topping on them. Preheat the oven to 450 deg F on the middle shelf. I put in my baking stone. Process the dough in the food processor again for 5 seconds, then turn it out onto a lightly floured board. Work the dough together to into 8 to 10 equal-sized balls. (I made 5 individual pizzas with the dough...as I wanted them to be a bit large to hold the fillings I had chosen.) Place the dough balls on a lightly oiled large baking sheet, covered with a slightly dampened towel, and allow to rest for 15 minutes. Press each ball out into a 3 inch round. Put the toppings on and leave a 1/4-inch border around the edge. Bake for 10 - 12 minutes. These were wonderful!! Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Made these for dinner last night and they were wonderful!! Cal 282.4 Fat 4.8g Carbs 51.8g Fiber 1.6g Pro 7.1g Sod 379mg CFF 15.6% * Exported from MasterCook * Polenta Bread With Rosemary And Garlic Recipe By :The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 LB Loaf: -- (1 1/2 Lb Loaf): 1 Tsp Active Dry Yeast -- (1 1/2 Tsp) 2 cups Bread Flour -- (3 C) 1/4 cup Yellow Cornmeal -- (1/3 C) 1 teaspoon Dried Rosemary -- (1 1/2 Tsp) 1 Garlic Clove -- Chopped, (1 1/2) 1/2 Tsp Salt -- (3/4 Tsp) 3/4 C Water -- Plus 2 Tbsp Water -- (1 1/4 C) Slice thin and cut into triangles. Toast lightly and serve alone or with Italian-style salsa made with tomato, hot pepper and olives. Or top with grilled chicken or grilled vegetables for an open-faced sandwich. Add all ingredients in order suggested by your bread machine manual, follow the manufacturer's directions and bake on basic bread setting. This is very good. Entered into MasterCook and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 141.9 Fat 0.7g Carb 28.6g Fib 1.3g Pro 4.7g Sod 135mg CFF 4.4% * Exported from MasterCook * Portuguese Sweet Bread #4 (Pao Doce) Recipe By :www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1/4 cup warm water -- (105 to 115F) 1 cup milk -- scalded, then cooled 3/4 cup sugar 1 teaspoon salt 3 eggs 1/2 cup butter or margarine -- softened 5 1/2 cups flour -- (5 1/2 to 6) 1 egg Makes 2 loaves Dissolve yeast in warm water in large bowl. Stir in milk, 3/4 cup sugar, salt, 3 eggs, margarine and 3 cups flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.) Punch down dough and divide into halves. Shape each half into round, slightly flat loaf. Place each loaf in greased round 9x1 1/2-inch layer cake pan. Cover and let rise until double, about 1 hour. Heat oven to 350F. Beat 1 egg slightly and brush over loaves. Sprinkle with 1 teaspoon sugar. Bake until loaves are golden brown, 35 to 45 minutes. SNAIL LOAVES (CARACOIS): After dividing dough into halves, roll each half into a rope about 25x1 1/2-inches. Coil each to form a snail shape in greased round 9-inch layer cake pan. Proceed as directed. >From: ~REality (by way of "~REality REaching.." - - - - - - - - - - - - - - - - - - - NOTES : Up and down the northeastern seaboard of the United States are fans of this melt-in-your-mouth Portuguese bread. * Exported from MasterCook * Portuguese Sweet Bread #5 Recipe By :Anna Martins and Irene Martins Levya Serving Size : 32 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 envelopes yeast 1/4 cup warm water -- approximately 105 degrees 1 cup sugar 1 cup milk 1/4 cup butter or margarine 1 teaspoon salt 3 eggs -- well beaten 6 cups bread flour -- sifted Heat oven to 200 degrees. Place an oblong pan filled with water in the oven. (Omit this step if you have a gas stove.) Fill metal mixing bowl with very hot water and set aside. Combine milk and butter in glass bowl and microwave for 1 minute on high until milk mixture is about 105 degrees. Add sugar and salt. Empty mixing bowl. In warmed mixing bowl, mix yeast, 1/4 cup of water and 1 tablespoon of sugar. Allow to get foamy (approximately 2 minutes). On low, beat in milk mixture and then eggs. With beater on medium add flour one cup at a time making sure that mixture is smooth after each cup until dough is stiff (about 5 cups). Remove dough from bowl and place on well floured surface. Knead dough 15 to 20 minutes adding flour as you go until dough is no longer sticky. Drape cloth over dough and let rest. Shut off oven. Liberally grease a large bowl twice the size of your dough. Place dough in bowl, turning the dough so that it becomes greased on all sides. Cover with plastic wrap and towel. Place bowl in middle of oven over pan of water and let rise. If you have used fast acting yeast, let the dough rise for 1 hour. If you have used regular yeast, let the dough rise for 2 hours. Grease two 8 or 9 inch round cake pans. Remove bowl from oven. Grease hands and remove dough from bowl onto lightly floured surface. (For those of us that have loose fitting wedding rings, this is a good time to remove them. It is awfully embarrassing to have to tear through every loaf of bread searching for your rings.) Punch down dough and with a rolling pin lightly roll out dough to get the air out. Form dough into 2 loaves and put into greased pans once again rolling the dough around to grease it on all sides. At this point you can press in the optional hard cooked eggs into top of loaves. Cover loaves with plastic wrap and towel and return to oven to let rise for 1 more hour. Remove dough from oven. Heat oven to 350 degrees. Remove towel and plastic wrap and bake loaves for 20 minutes. Your final product should be golden brown on top and lightly brown on bottom. Rub a stick of butter or margarine on top to lightly cover. Let bread cool out of pans on wire wrack for 2 hours. This bread freezes nicely and when stale makes delicious french toast and bread pudding. - - - - - - - - - - - - - - - - - - - NOTES : At last report, Irene is sending out somewhere in the neighborhood of 20 loaves of this bread each Christmas. As we all know this is a delicious remembrance of our family and our history. I hope the holidays find you all happy and healthy. This bread is an old family recipe of my Vovo's (my Portuguese grandmother) and my mother makes this every year for friends and family. As my father is also on this list he will get a kick out of this as well. I hope you all enjoy this bread. It is my absolute favorite bread in the world. BTW, if someone manages to adapt this successfully to the bread machine (I have tried and not been happy) please let me know. * Exported from MasterCook * Potato Rosemary Rolls Recipe By :Fleischmann's Yeast 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 cup water -- 70-80 degrees 2 tablespoons water 2 tablespoons olive oil 2 tablespoons nonfat dry milk 1/2 cup potato flakes -- or buds 1 tablespoon sugar 1 teaspoon rosemary -- crushed 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons active dry yeast -- Fleischmann's Bread Machine Yeast 1 egg -- lightly beaten ------ TOPPINGS ------ sesame or poppy seeds additional rosemary -- crushed Measure all ingredients except egg and toppings and place into bread machine pan in the order suggested by the manufacturer. Process in dough/manual cycle. Remove prepared dough; if necessary, kneed in addtional flour to make dough easy to handle. Divide dough into 12 pieces. Roll each to 10-inch rope; coil rope, tucking under end. Place 2 inches apart on greased large baking sheet. Cover; let rise until doubled, about 45 minutes. Brush tops with egg, sprinkle with toppings. Bake at 350 F for 15-20 minutes or until done. This recipe is for 1 1/2 pound size bread machines. MC format by Bill Camarota e-mail:gfx4tv@acy.digex.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pulla (Scandinavian Sweet Bread) Recipe By :HOLIDAY BREADS - Donna German VI Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1 cup MILK 2 tablespoons BUTTER 1 EGG 1 teaspoon VANILLA extract -- or ALMOND 1/4 cup SUGAR 1 teaspoon SALT 1/2 teaspoon GROUND CARDAMOM -- (1/2 to 1) 3 cups all-purpose FLOUR 2 teaspoons YEAST -- rapid or quick WASH: 1 EGG -- beaten with 2 tablespoons MILK -- or CREAM Remove dough from machine. Divide into 3 equal parts. Roll each piece into a long rope. Braid ropes together. Place braid on lightly greased baking pan. Cover and let rise for about 1-1/2 hours. Brush dough with EGG WASH Bake in preheated 350° oven 25-30 minutes or until golden. >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread #2 Recipe By :"Cousin Janice" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fruit And Spice Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pumpkin 1 1/2 cups sugar 2 eggs 1/2 cup oil 1 3/4 cups flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon cloves 1/2 teaspoon cinnamon 1/2 teaspoon allspice -- or pumpkin pie spice 1/3 cup water 1/2 cup nuts -- optional 2 cups frozen raspberries -- optional Bake at 350 for 45-60 minutes. >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Date Nut Bread Recipe By :Bill Camarota Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit And Spice Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pumpkin pie filling 1/3 cup milk -- skim 1 large egg 1 tablespoon butter 1 teaspoon salt 2 1/3 cups bread flour 2/3 cup flour -- whole-grain wheat 3 tablespoons brown sugar -- packed 2 tablespoons vital wheat gluten 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/8 teaspoon allspice 2 teaspoons yeast 1/2 cup walnuts -- coarsely chopped 1/3 cup dates -- chopped Add ingredients to the machine in the order listed with the exception of walnuts and dates. Bake on fruit and nut cycle. When addition beep sounds, add walnuts and dates. Makes a 1 1/2 pound loaf. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Spice And Banana Bread Recipe By :America Online 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 cup WHOLE WHEAT FLOUR 1 cup BREAD FLOUR -- or UNBLEACHED flour (if done in oven) 1/2 cup OAT BRAN 1 cup PUMPKIN -- cooked or canned -- OR 1/2c. pumpkin & 1/2c. mashed banana 2 teaspoons yeast 1/3 cup honey 2 tablespoons WATER 1/2 teaspoon SALT 1 teaspoon ALLSPICE FOR OVEN BAKING: heat honey,& all wet ingred. to 100 deg.,add salt,spices,& rest of wet ingredients, slowly add flour to wet ingredients, rest,& knead, let dough rise until almost doubled(about40 min.),shape,bake at 350 for 30-35 mins. NOTE: you could also add walnuts,or raisins to dough. -------------------------------------- FOR ABM, follow machine's directions regarding ingredient placement. >From: CHEFLZ@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Brioche Recipe By :How to Eat Better for Less Money, James Beard Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages yeast 1/4 c warm water 1 1/4 c buttermilk 2 eggs 3/4 c butter -- softened 1/3 c sugar 2 tsp baking powder 1 tablespoon salt 5 c all-purpose flour -- (5 to 5 1/2) Soften yeast in warm water in large mixer bowl, add buttermilk, eggs, butter sugar baking powder sale ant 2 1/2 c flour. Blend at low then beat at medium for 2 minutes. Stir in remaining flour by hand and knead till smooth [3-5 minutes]. Shpe into round loaves and place in greased large brioche molds or 1 lob coffee cans. Cover and let rist until light, about 45 minutes. Bake at 350 until golden brown and done, about 45 minutes - remove from oven and brush tops with butter. SANDWICHES Slice the bread thinly and cut into rounds using a cookie cutter. Peel and thinly slice 6-8 small white onions and chop a large bunch of parsley. Spread the brioche rounds with mayonaise, top half with an onionslice and salt well. Add the tops to the sandwiches and press down firmly, roll the edges first in may and then in chopped parsley. Chill several hours before serving. >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Cheddar Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups Unbleached Flour 5 teaspoons Baking Powder 1/2 teaspoon Salt 1/3 cup Butter 2 1/2 cups Cheddar cheese -- Sharp 1 1/2 cups Milk 2 large egg -- slightly beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. >From: "~REality REaching.." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick Garlic Bread Recipe By :Anne Lerner, "Breads You Wouldn't Believe" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon Dry yeast 1 teaspoon Salt 3/4 cup Warm water 4 large Garlic cloves -- pressed 2 1/2 cups White flour In a bowl, mix yeast with water. Add salt & garlic. Beat in as much flour as you need until the dough forms a cohesive ball. Spoon the dough into a loaf pan. Let rise till the dough reaches the top of the pan. Preheat oven to 350F & bake for 1 hour. >From: "~REality REaching.." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Revolutionary Christmas Bread Recipe By :The Bread Machine Gourmet, Shea MacKenzie 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#) 2 1/4 cups WHOLE WHEAT FLOUR -- (2 C.) 3/4 cup BREAD FLOUR -- (1/2 C) 3 tablespoons DATE SUGAR -- (2 T) 1/3 cup MASHED POTATOES -- (1/4 C.) 1 1/2 teaspoons SEA SALT -- (1 tsp.) 1 1/2 teaspoons CARAWAY SEED -- (1 tsp) 3/4 teaspoon Ground ALLSPICE -- (1/2 tsp) 3/4 teaspoon Ground MACE -- (1/2 tsp) 1 1/2 cups WATER -- (1 C) 3 tablespoons MAPLE SYRUP -- (2 T) 2 tablespoons Canola oil -- (1 T) -- or safflower or sunflower oil 4 teaspoons YEAST -- (1 pkg) 1/3 cup RAISINS -- (1/4 C) 1/3 cup Candied Citron -- chopped (1/4 C) (one of New England's traditional holiday breads) cycle : Whole wheat Note: there are a lot of "extras" in this recipe. Although GLUTEN is not called for, I would add a couple of tablespoons ...Bev >From: Bev Janson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rolls, Nana's Rich Recipe By :Marina Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/3 cup butter 1/2 cup sugar 1 1/2 teaspoons salt 2 envelopes yeast 5 cups flour 2 eggs -- beaten 1/4 cup warm water family recipe 45 years Stir to mix, sugar and salt, combine with milk cool to lukewarm Soften 2 envelopes of yeast in 1/4 cup of warm water; stir into cooled milk mixture: Add 1/2 of sifted flour to milk mixture; add beaten eggs, beat well, add enough of remaining flour to make soft dough. Mix thoroughly. Turn out on lightly floured board and knead about 10 minutes or till smooth. Place dough in warm bowl; brush surface with melted oleo, or oil. Cover and let rise about 2 hours or until mixture doubles.. Turn out on to board and shape into rolls and put on greased cookie sheet or in muffin tins. Cover and let rise 1/2 to 3/4 hr. or double in bulk. Brush with milk. Bake 375 F. 15 to 20 minutes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #4 Recipe By :Fleischmann's Yeast web site: www.breadworld.com. 11/96 Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water -- (105-115F) 2 packages Active Dry Yeast -- FLEISCHMANN'S 1/4 cup butter or margarine -- softened 1/4 cup white vinegar 1/4 cup dark molasses 1 unsweetened baking chocolate squares -- melted 2 teaspoons salt 2 teaspoons instant coffee granules 1 tablespoon fennel seed 4 1/4 cups all-purpose flour 5 cups rye flour 3/4 cup raisins Makes 2 round loaves. Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, butter, and next 6 ingredients. Slowly stir in 3 cups all-purpose flour; blend well. Stir in rye flour and enough remaining all-purpose flour to make soft dough. Remove dough to lightly floured surface. Cover; let rest 15 minutes. Knead dough until smooth and elastic, about 10 to 15 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1 1/2 hours. Punch dough down. Remove dough to lightly floured surface. Knead in raisins. Divide dough in half. Shape each half into 5-inch ball. Place each ball in greased 8-inch round cake pan or on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 350F for 45 minutes or until done. Remove from pans; let cool on wire racks. Nutrition information per serving (1/32 of recipe): calories 154; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 165 mg; total carbohydrate 30 g; dietary fiber 3 g; protein 4 g. Origianla recipe called for dates. >From: Terry and Kathleen Schuller - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye 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 Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 tsp yeast 1/2 tsp salt 3 tablespoons nonfat dry milk powder 2 cups bread flour 1 1/4 cups rye flour 1/3 cup apple butter 1 cup water 1 tsp caraway seed -- (not in original) 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 * Saffron Bread Recipe By :The Electric Bread Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 cups bread flour 1 teaspoon sugar 1 teaspoon salt 1 egg 1 1/2 tablespoons olive oil 1/8 teaspoon saffron threads -- * see note -- or -- 1/4 tsp ground saffron 2 teaspoons yeast 1 teaspoon malted milk powder -- opt, not in original * (allow to sit in boiling water 10 minutes) - (grind them down w/mortar and pestle according to original recipe....I didn't) If using saffron thread, grind to a coarse powder-like consistancy using a mortar and pestle. Bake on regular cycle. If not using a bread machine, allow to rise twice and bake in a 350F oven for 30 minutes. >From: Bill Camarota >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Saffron Buns Recipe By :King Arthur Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water -- hot 1/4 teaspoon saffron threads -- crushed 1/2 cup 1% milk -- *NOTE 1/4 cup sugar -- **NOTE 2 Tablespoons margarine, imitation -- ***NOTE 1 1/2 teaspoons salt 1 large egg 1 Tablespoon yeast -- +2 teaspoon 3 cups All-Purpose Flour -- unbleached King Arthur -- to 3 1/4 cups TOPPING: 1 large egg white -- beaten lightly 1 teaspoon water pearl sugar *Original recipe called for whole milk. **Original recipe called for 1/3 cup sugar. ***Original recipe called for butter. Combine the hot water and saffron, and let sit for 10 minutes to soften the saffron. In a mixing bowl, beat together the saffron water, milk, sugar, butter, salt, egg, yeast, 2 cups of the flour. Add enough of the remaining flour to make a soft dough. Knead the dough (for about 15 minutes by hand, 12 minutes in an electric mixer, 90 seconds in a food processor, or in your bread machine using the dough cycle), then set it aside to rise till puffy (but not necessarily doubled in bulk), about 2 hours. Punch the dough down, and let it rest, covered, for 10 minutes. Divide the dough into 16 pieces, and shape each piece into a ball. Place the balls fairly close together (but not touching) in a 12-inch deep -dish pizza pan or 9 x 13-inch pan, cover them, and let rise for 1 1/2 hours, or until they're puffy. Glaze the buns with the mixture of beaten egg white and water, then sprinkle them heavily with pearl sugar. Bake them in a preheated 375 degrees F oven for 20 minutes, or until they're golden brown. ( watch them closely at the end; because of their high sugar content, they tend to brown quickly.) Serve with butter or Devon cream. Yield: 16 buns. One bun = Calories 114.8 Total Fat g 1.4 %cal from fat 10.7% Cholesterol mg 14 Carbs g 21.7 Sodium mg 229 Protein g 3.6 >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Here is a wonderful fall bun recipe from King Arthur Flour. I made these Friday. They are worth making. The house smelled of the saffron. I made changes from the original recipe to reduce fat and sugar. * Exported from MasterCook * Saucy Apple 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 -------- ------------ -------------------------------- 1/2 cup apple cider 1 1/3 cups bread flour 3/4 cup whole wheat flour -- plus 1 tablespoon whole wheat flour 1 teaspoon salt 2 1/2 tablespoons plain yogurt 2 1/2 tablespoons honey 1/3 teaspoon vanilla 2 1/2 tablespoons walnuts -- unchopped 2 1/2 tablespoons egg -- beaten 1/3 cup applesauce -- unsweetened 1/3 cup Granny Smith apple -- unpeeled and diced 1 1/4 teaspoons yeast For a sweeter bread try using Rome or McIntosh apple. Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - NOTES : For a sweeter bread try using Rome or Mcintosh apple. Bake on regular cycle. >From: Bill Camarota * Exported from MasterCook * Shaker Daily Loaf Recipe By :Frugal Gourmet Cooks American Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkg dry yeast 2 tsp salt 1/4 cup warm water 5 cups all-purpose flour 1 3/4 cups milk 3 Tbsp butter 2 Tbsp sugar Dissolve yeast in water in your KitchenAid bowl. Warm the milk and add the butter to melt. Stir in the salt and sugar, cool to lukewarm. Add this to the yeast along with 3 c of the flour. Beat until smooth. Add remaining flour and knead with dough hook for about 5 minutes. Place dough in greased bowl, cover and let rise until double. Punch down and shape into 2 round freeform loaves or place in 2 9x5 bread pans. Cover and let rise again. Preheat oven to 400F. Bake bread in pans for about 30 minutes. Freeform breads for about 20-25 minutes. When done, grease tops of bread with butter. >From: LGaggini - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Dough Starter And Bread, San Francisco (Pain Au Levain) Recipe By :Ron Parker Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Sourdough Breads Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Levain: chef -- or 1/4 cup sourdough starter 1/4 cup unchlorinated water -- warm Finish the Levain: levain starter from above 1/2 cup unchlorinated water -- warm 1 1/2 cups bread flour Dough: levain from above 3/4 cup unchlorinated water -- warm 2 teaspoons pickling salt -- or kosher salt 2 cups bread flour I have recently learned how to make a bread that is the peer of the very best SF sourdoughs, and far better than the big bakery versions. You will need a good starter. The dried SF starters are OK as a beginning. The starter I am currently using has evolved from a mixing together of a commercial SF starter and a hand-me-down Amish starter. You will find that no matter what you start with, your starter will become unique after a few months of use as it picks up new microorganisms from your kitchen and old ones die off or hybridize, exchange dna and all that good stuff. This bread takes in the range of 36-48 hours to make, but most of that time it is doing things by itself. The actual baker input is perhaps 20-25 minutes. I make this entirely by hand. yield: one two-pound loaf or two one-pound loaves First you need to make a 'levain' which is the basic sourdough mixture. To make a levain you need a 'chef' which is a piece of leftover dough from the previous batch of levain. The first time you will need a bit of sourdough starter from someone else. 1) start the levain: chef (1/4 C) or any sort of sourdough starter, including dried commercial ones. 1/4 C warm unchlorinated water (bottled water or water drawn hot from the tap and let sit overnight will do) 1/2 C bread flour (hard winter wheat type - NOT all purpose) Soften the chef in the water in a mixing bowl, cutting into tiny lumps with a pair of table knives. Cut with a knife in each hand with sort of a scissors motion. Add flour and mix with a fork to form a stiff dough. This is step one of levain making. Leave levain in bowl, cover with some plastic wrap and let work in a warm place for 5-6 hours or until doubled. 2) finish the levain: levain start from above 1/2 C warm unchlorinated water 1 1/2 C bread flour Add water to the levain start, and use the two table knives to cut the levain starter into little pieces. Add 1/2 C of the flour and stir until fairly smooth. Add the remaining flour, knead the dough on a floured surface (or in the bowl) for several minutes until the lumps are gone, return to the bowl, cover with the plastic wrap and let rise 3-5 hours or until doubled. NOTE: Step 2 rising can be done overnight in the refrigerator if desired. Punch down the risen levain, and remove 1/4 cup as your chef for next time. Wrap the chef in plastic wrap and let ferment at room temperature for an hour or two (until it shows a few bubbles) before putting in refrigerator. I always have two chefs in the refrig to start a new batch of bread, using the older one first. They keep for many weeks. 3) making the dough: levain from above 3/4 C warm unchlorinated water 2 t pickling salt or kosher salt 2 C bread flour Chop the levain into pieces with the pair of dinner knives and mix with the water, stirring to start it dissolving. Add salt and 1 1/2 C of the flour, and mix. Knead the bread on a floured surface, working in the rest of the flour. The dough should be smooth and satiny when you are finished. Don't skimp on the kneading at this stage. I usually knead for at least 15 minutes. The actual amount of flour needed depends on the humidity, and may be less in dry indoor winter humidity. Return to bowl, cover with towel and let rise for 8-10 hours. NOTE: This step 3 rising can be done in the refrigerator overnight if you wish instead of doing that in step 2. 4) final rising of loaves: Gently cut into two pieces to make two 1 pound loaves or leave in one piece for a crowd-sized loaf. Form into round loaves (loaf) by patting inward from the lower sides with both hands. Place loaves (loaf) gently on a bread peel generously coated with cornmeal. Dust tops lightly with flour from a sifter, cover with a dry, floured towel, then plastic. Let rise until loaves are doubled. Slash top surface with a razor blade - a wallpaperer's knife with the break off ends works great too. Let loaves rest about 5-10 minutes after slashing. Slide off peel onto a baking stone in a 450 degree oven for about 25 minutes or until loaves sound hollow when thumped on the bottom and are golden brown. The crust will be crisper if you have a pan of hot water on the lowest rack in the oven to generate steam. You can also use a spray bottle to squirt water into the hot oven. San Francisco sourdough is generally less crispy than traditional French pain au levain, so I generally don't bother with the water r. Let cool on wire rack when done. I usually do step 2 rising in the refrig all night. Alternately you can do step 3 rising in the refrig. If you do, it will take a bit longer for the loaves to rise, because they are cold to start with. You will have to try a few loaves to get your timing down right for your kitchen. Even the 'imperfect' loaves will taste good, so eat them as you try the next round of baking. Also, the length of the rising steps affects the sourness of the final product, and you can adjust to find what is just right for you and the sourdough culture that you are using. I suppose the loaves could rise on a cookie sheet rather than a bakers peel, but I've never tried that. I think the baking stone is important, but who knows? As for times, you'll have to experiment a bit. Of course amounts of flour are iffy too, depending on the humidity where the flour is stored. If you don't eat the bread right away, store it in a freezer. With no20 preservatives it doesn't keep freshness too well otherwise. I often underbake the bread to a brown-and-serve stage, freeze, then finish baking a short time before serving. I think you will be amazed how good this bread is once you try it a few times and get a feel for the steps. I have received glowing compliments from many French and French-Canadians who at first refused to believe that I did not buy the bread flown in from Paris. This bread makes the products from Colombo, Parisian and the like seem like amateurish attempts. Make this stuff for guests and you will be a breadmaking legend in your own time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Batter Recipe By :Frugal Gourmet Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups starter 1 1/2 cups flour 1 cup water -- tepid This must be made about 12 hours before you are going to begin the bread-making or roll process. Just do it at night before you go to bed. It takes only a minute. Remove the starter from the refrigerator and allow it to come to room temperature. Measure out 1 1/2 cups of starter and put it into a 2 quart mixing bowl. Add 1 1/2 cups flour and 1 cup tepid water. Mix this well, cover, and allow to sit overnight, unrefrigerated. This is called " proofing ", and when the batter is ready, the natural yeast will have spread throughout the dough and it will be bubbly and offer a strong sourdough odor . When ready to bake, measure out the amount of batter called for in the recipe and return the remaining batter to to your starter bowl in the refrigerator. Remember that you must replenish your starter by adding back what you take out. Return the same amount of water and flour that you have removed. Just whip it up and stir it into the starter bowl. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Cornbread Recipe By :adapted from a " Sourdough Jack" recipe Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Sourdough Breads Wheat-Free Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup active sourdough starter -- room temp 1 1/2 Cups evaporated milk -- * 1 1/2 Cups yellow cornmeal 2 Tablespoons sugar 2 eggs -- beaten 1/4 Cup melted butter -- margarine ( could be oil ) 1/2 Tsp salt 1/2 Tsp baking soda Combine stater, milk *( evaporated produces a richer product ),cornmeal, sugar and eggs. Blend well. Stir in melted butter, salt and soda. Blend to combine. Batter will be thin. Pour into a well greased 10 inch round cast iron skillet. Bake 450 20 to 30 minutes or tested done ( when touched with finger will spring back ).SERVE HOT for best flavor and texture. Note: you could probably bake in a 9 inch round skillet for a higher bread. >From: Joan,"Flour" Power - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough English Muffins Recipe By :Catherine Devine, Ithaca, NY Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- In the evening, in a 10-in bowl put: 1 cup milk -- room temp if possibl 1/2 cup sourdough starter 2 cups flour -- preferably bread flour to make a chewy muffin -- OR (not both!) for non-sourdough: -- 1 C cold milk -- 1/4 C hot water from tap -- 1 Tbs dry yeast -- 2 C flour -- preferably bread flour to make a chewy muffin ------------- Next morning sprinkle over the bubbly mass: 1 tablespoon sugar 1 teaspoon salt Sourdough English Muffins which also can be made as burger buns, and which don't even have to be sourdough - what more could you ask? Yield: 8-10 muffins/buns Mix the flour and liquid mixture with a fork, cover with plastic wrap and let sit overnight in a warm place. Then slowly mix in up to a cup of flour. Start with a third to a half cup, and mix in the bowl until the dough is free from the bowl and has lost much of its stickiness. Then knead in more flour on a floured surface, kneading for about 10-15 minutes to get a smooth, silky, elastic dough. Knead in only enough flour to control stickiness, which will vary with seasonal dry/wet cycles. Divide dough into 8-10 equal portions, roll between your hands to make balls. 8 portions will make nice large-sized burger buns. 9-10 portions will make standard English muffin sizes or smaller buns. Place muffins/buns on a cookie sheet well covered with corn meal, allowing some space between them so they don't touch after rising. Cover with a floured towel, then a sheet of plastic, and let rise until they are about doubled in thickness. This will take several hours, depending on how warm the room is. For English muffins: When risen, use a pancake turner to carefully lift muffins from the cookie sheet and place cornmeal side down onto a moderate heat frying pan or griddle (seasoned cast iron is great here). Turn the muffins frequently to prevent burning. They should be cooked only until light brown, because they will be toasted later. For hamburger buns: When risen, place cookie sheet with risen buns into a 400 degree oven on top of a baking stone slab. The slab is not absolutely necessary, and if you don't have one use the upper oven rack with a piece of foil partly shielding the underside of the cookie sheet from the direct heat of the lower burner on the lower rack. Bake for 12-15 minutes until golden brown. If you like a lighter bun, make 10 portions, and let them rise a bit longer. >From: Ron Parker, inspired by a recipe from Catherine Devine, Ithaca, NY - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough French Bread, Bill's Recipe By :Bill Hatcher Serving Size : 12 Preparation Time :4:30 Categories : Bread-Bakers Mailing List International Breads Low Fat Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 c all-purpose flour -- more if needed 4 1/2 tsp yeast 1 tbsp sugar 1 tbsp salt 1 c water -- very warm (120F) 2 c sourdough starter -- room temperature 1 tbsp oil yellow cornmeal 1 egg white Feed your starter at least 12 hours before making bread. Combine 2 1/2 cups of the flour, yeast, sugar and salt in a large bowl. Add water, oil and starter and beat 3 minutes with an electric mixer. Work in additional flour by hand until dough can be handled. Amount will vary, depending on consistency of starter used. Decant dough to a lightly floured board and knead until smooth, satiny and elastic, about 10 minutes,working in additional flour in small amounts as needed to keep dough from sticking to board or hands. Place in a large, oiled bowl, turning once to coat dough ball; cooking spray works well for this. Cover with plastic wrap and allow to rise in a warm place until doubled, about 1 to 1 1/2 hours. Punch dough down and divide into either 2 or 4 pieces, depending on size of loaves desired. Cover and let rest 10 minutes. Roll each piece out into a rectangle and roll up from long side, pinching seam closed and tapering ends. Place loaves, seam side down, either in baguette pans or on a baking sheet which has been oiled and sprinkled with cornmeal. Gash top 1/4 inch deep either along the length or diagonally every 2 or 3 inches. Beat egg white with 1 tbsp water until frothy and brush loaves with it. Cover and let rise in warm place until doubled, about 1 hour. Bake at 375F 20 minutes, then brush again with egg white and bake an additional 20 minutes. Remove from pans and cool on wire racks. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Green Chile Rolls Recipe By :Frugal Gourmet Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Sourdough Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sourdough batter 1 package dry yeast 1 cup water -- tepid 3 teaspoons sugar 1 teaspoon salt 6 cups all-purpose flour 2 4 oz cans Ortega green chiles -- diced Preheat oven to 375 degrees F. Make your batter the night before. Cover and let it sit out. Dissolve the yeast in the water. Mix with the sourdough batter and then stir in the sugar and salt , and the green chile peppers. Finally, stir in the flour. I use my Kitchen Aid dough hook so there is no pain to this method. Knead with a machine or by hand until the dough is very smooth and elastic. Place the dough on a plastic tabletop and cover with a large metal bowl. Allow to double in bulk, about 1 1/2 hours. Punch the dough down, knead it a bit, and then shape into 24 small rolls. Place on a baking sheet and bake for about 15 minutes or until golden brown. This recipe makes 2 loaves of bread or you could make one loaf of bread and 12 rolls. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Potato Bread Recipe By :Joan,"Flour" Power Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup active sourdough starter -- at room temp 1 1/2 cups warm water 2 cups bread flour 1 cup mashed potatoes -- plain & warm 3/4 cup warm water 2 tsp salt 1/2 cup melted butter -- margarine or oil 1/3 cup sugar 6 1/2 cups bread flour -- (6 1/2 to 8 1/2) Combine the first four ingredients in a large non metallic bowl and blend well. Cover and let rise until light and bubbly, overnight in a cool kitchen or several hours in a warm kitchen. This is a must do step! Stir down this " sponge" ( light bubbly batter ) and add the 3/4 cup warm water, salt, oil, sugar and half the flour ( start with 3+ cups ) and mix well. Gradually stir in enough remaining flour until you create a soft pliable, non sticky dough, kneading to this consistency and only adding more flour as needed to prevent stickiness. Dough should be soft and smooth yet pliable. Then place dough in an oiled bowl, turn to coat, cover and let rise double in a warm place ( about 2 hours ). Punch down dough with floured hands and cut dough in half. Let rest 10 minutes on the counter. Shape into loaves and place into 2 greased 9 x 5x 3 inch loaf pans. Cover and let rise to top of bread pans or light. Bake in a preheated 375 degree oven for about 45 mins or until golden and done. remove from pan to finish cooling on racks. Yield 2 loaves. NOTE: notice, there is no yeast in the recipe. The active sourdough starter is all that you need. Also the " sponge" method is used. That is, starter is added to ( or yeast mixture in a non sourdough recipe ) part of the flour mixture and thus is fully activated. So when the remaining flour and ingredients are added, the dough has a head start so to speak, and the dough can rise successfully and light. P.S. some people add yeast to their sourdough recipes to insure lightness and rising. This is all a matter of perspective on sourdough recipes and techniques. My philosophy has always been very open minded on bread making. Bake stuff the way you like it! :) - - - - - - - - - - - - - - - - - - - NOTES : This is another wonderful sourdough bread recipe I'd like to share with you. The loaves rose high and beautiful.Chewy crust and moist, creamy white interior. Joan,"Flour" Power * Exported from MasterCook * Sourdough Starter #3 Recipe By :Bill Hatcher Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Sourdough Starter In a non-reactive container (I use a quart-size plastic peanut butter or mayonnaise jar with a plastic lid) mix together 1 1/2 cups water, 1 1/2 cups flour and 2 tsp yeast. Let set at room temperature for about 5 days, stirring gently each day. It will have a nice (to me) yeasty, beery aroma. After 5 days, if you aren't going to use it, screw the cap on and refrigerate. When ready to use, about 12 hours before you use it, add 1 cup each of water and flour. It will foam up quite nicely and after the 12 hours or so, take out the amount you need for the recipe and close the lid on the rest and refrigerate. The next time you are ready to make a sourdough recipe, just take it out, add the appropriate amount of water and flour at a 1:1 ration and let set 12 hours at room temp. If I go more than 2 or 3 weeks without using the starter (rare indeed), I take it out and feed it anyway and then feed the excess to my 2 coon hounds. [The coon hounds are ~not~ necessary to the recipe ::)) ]. I have on occasion been in a hurry to make a sourdough something or other, and then I would use very warm water (100F) when I fed the starter; it was usually ready in 4 to 6 hours then. [You can tell; it will be nice and foamy; sometimes after a full 12 hours, the foam will have subsided a bit, but it is still ready to use - I stir the foam down anyway] There are many variations in sourdough starters; I have one from the WWW Sourdough Site that is similar to the above, but also uses a couple of tbs each of sugar and vinegar. I keep it going too. = = = = = This makes a very good starter and I use it frequently; as a matter of fact my jar is sitting on the counter right now ready to use. I fed it last night around 9PM and am about to make Sunday morning hotcakes with it. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Apple Bread Recipe By :Fast and Healthy, Jan/Feb 1996, pg 51 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 1/2 LB Loaf: -- (1 lb loaf): 2 1/2 Tsp Active Dry Yeast -- (1 1/4 t) 2 1/2 C Bread Flour -- (1 2/3 C) 1/2 C Applesauce -- natural, room temp, -- (1/4 C) 2 Tbsp Butter Or Margarine -- room temp., (1 T) 3/4 C Rolled Oats -- (1/3 C) 1/4 C Sugar -- (4 t 1 Tsp Salt -- (1/2 t) 1 Tsp Cinnamon -- (3/4 t) 1/4 Tsp Ginger -- (1/8 t) 3/4 C Apple Juice -- unsweetened, -- room temp., (1/2 C) If bread machine typically uses 2 C flour, use small loaf recipe. If machine uses 3 C flour, use large loaf recipe. Follow manufacturer's directions for loading ingredients into machine. Measure ingredients carefully. Select regular, rapid or delayed-time bake cycle and follow manufacturer's directions for starting machine. HIGH ALTITUDE - Above 3500 feet: For small loaf, increase apple juice by 1 - 2 T and decrease yeast by 1/4 - 1/2 t. For large loaf, increase apple juice by 1 1/2 - 3 T and decrease yeast by 1/4 - 3/4 t. Continue as directed above. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is really good... Cal 130.3 Fat 2.1g Carb 24.5g Fib 1.3g Pro 3.5g Sod 149mg CFF 14.2% * Exported from MasterCook * Sprout Bread Recipe By :The Bread Machine Cookbook, Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 tablespoons butter or margarine 1 tablespoon sugar 1 1/2 teaspoons salt 1/2 cup sprouted wheat berries 2 1/2 cups bread flour -- (I use 1 cup whole wheat and 1 1/2 cups bread flour) 3 tablespoons nonfat dry milk 1 1/2 teaspoons yeast load in machine in order given by manufacturer Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until "tails" appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself. >From: J&L Hutchison <74444.3462@CompuServe.COM> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squaw Bread #3 Recipe By :Bread Machine Magic, Linda Rehberg and Lois Conway Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 POUND LOAF 5/8 cup Milk -- or 5/8 cups Water -- (for Welbilt/DAK -- machines add 2 TB. more water 2 tablespoons Oil 1 1/2 tablespoons Honey 2 tablespoons Raisins 2 tablespoons Brown sugar 1 1/2 cups Bread flour 1 1/4 cups Whole wheat flour 3/4 cup Rye flour 1 teaspoon Salt 2 teaspoons active dry yeast -- Red Star -- for 1 1/2 lb. Panasonic -- National machines use 4 1/2 -- tsp. yeast In a blender, liquefy the milk, water, oil, honey, raisins, and brown sugar on high speed. Combine mixture with rest of ingredients in bread pan, select Light Crust setting, and press Start. After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Source: "Bread Machine Magic" by Linda Rehberg and Lois Conway who say: "We always enjoy this sweet whole wheat and rye bread that's often served in restaurants. Try it toasted for a snack." From: Carl Berger Date: 23 May 94 >From: PMCiesla@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Steamed Buns (Mantou) Recipe By :World of the East Vegetarian Cooking, Madhur Jaffrey adpt Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tsp yeast 1 tsp sugar -- plus 3 tablespoons sugar 3 1/2 cups white flour Dissolve yeast in 1/4 cup warm water. Mix sugar and flourin bowl. Add yeast and 1 cup warm water to flour. Knead flourfor ten minutes. Let rise for 2 hours or until double in bulk. Punch down and knead for a few minutes. Roll the dough ona lightly floured board until you have a 12-inch roll. Divideinto 12 little balls. Cover and let rise for 45 minutes. Line your bamboo steamer with cheesecloth and steam the buns for15 minutes. Turn off the heat and let sit for 10 minutes. If you're near a Chinese grocery, you can usually get frozen mantou which taste pretty good. Also, for something different, try adding a Tbs of instant coffee to the flour. Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes From: kiesch@leland.Stanford.EDU (John Henry Kieschnick) >From: bredlady@softdisk.com (G Nuttall) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stollen #4 Recipe By :Great German-American Feasts Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 cup granulated sugar 2 tablespoons granulated sugar 1/2 teaspoon salt 1 package active dry yeast 1/4 cup warm water 5 cups all-purpose flour -- sifted 1/2 cup candied citron -- finely chopped 1/2 cup candied cherries -- finely chopped 1 cup slivered almonds Grated rind of 1 lemon 1 cup seedless raisins 2 eggs -- beaten 1 cup butter -- (2 sticks) softened 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 cup confectioner's sugar -- sifted 2 tablespoons hot water - Pour the milk into a saucepan and heat it to scalding. Turn off the heat and stir in 1/2 cup of the granulated sugar and the salt. Let the mixture cool to lukewarm. - In a large bowl dissolve the yeast in the 1/4 cup warm water and let the mixture rest for 5 minutes. - Pour the lukewarm milk mixture into the yeast solution and stir in 1 cup of the flour. - Beat the dough with an electric mixer or an egg beater until it is smooth. - Cover the bowl with a cloth towel and let the dough rise in a warm place for 1 hour and 30 minutes, or until it is double in bulk. - Punch the dough down in the bowl and fold in the citron, cherries, almonds, lemon rind, and raisins. - Add the eggs, 3/4 cup (1 1/2 sticks) of the softened butter, and the nutmeg. - Stir in 3 more cups of the flour and mix the dough until it is smooth. - Turn the dough out onto a lightly floured surface and knead it, working in enough of the remaining flour to make the dough smooth and elastic. - Divide the dough into halves and roll each portion out into an oval about 1/2 inch thick. - In a small saucepan, melt the remaining 1/4 cup (1/2 stick) butter and brush it over the ovals. - In a small bowl, combine the cinnamon with the remaining 2 tablespoons granulated sugar; sprinkle the mixture over the ovals. - Fold the dough ovals in half lengthwise and place them on a buttered baking sheet. - Twist the ends of each oval toward each other to form a crescent and loosely cover the ovals with wax paper and a cloth towel. - Let the Stollen rise in a warm place for about 1 hour, or until they are double in bulk. - Preheat oven to 350 degrees F. - Bake the Stollen for 45 minutes, or until they are golden. - In a small bowl,combine the confectioners' sugar with enough of the hot water to make a thick icing. - Dribble the icing over the hot Stollen and let the Stollen cool before slicing. >From: "L.J. Boggia" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stollen #5 Recipe By :Martha Stewart's Christmas Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 cups all-purpose flour -- sifted 3/4 cup sugar 1 teaspoon salt 1/2 teaspoon ground mace 1/2 teaspoon nutmeg -- grated 2 cups milk -- warmed 1 1/4 cups unsalted butter -- (2 1/2 sticks) -- melted 2 ounces cake yeast -- dissolved in 1/2 cup warm water -- or 3 packages dry yeast 6 large eggs -- lightly beaten 10 ounces currants -- soaked in 1/2 cup cognac 15 ounces golden raisins -- soaked in 1/2 cup orange juice 1/2 pound candied citron -- diced 1/4 pound orange peel -- diced 1/4 pound dried apricots -- diced 10 ounces blanched almonds -- coarsely chopped Grated rind of 2 lemons Melted butter (1 stick) -- for brushing cakes Confectioners' sugar -- for dusting MAKES 2 CAKES In a large bowl, sift together the dry ingredients. Stir in the warm milk and melted butter. Add the dissolved yeast and eggs. Knead until fairly smooth. Add the dried fruits, almonds, and lemon rind to the dough and continue kneading on a floured board for about 10 minutes. If dough is sticky, knead in more flour. Place dough in a buttered bowl, cover with plastic wrap, and let rise in a warm place until doubled in bulk, about 1 to 2 hours. Punch down and cut dough into two parts. Roll each part into a 12 x 8 inch rectangle. Brush with the melted butter, then fold one long edge to the center. Fold the other long edge to the center, overlapping by 1 inch. Turn over, taper the ends, and place on a parchment-lined baking sheet. Cover with plastic wrap and let rise again in a warm place for 1 to 1 1/2 hours. Preheat oven to 350 degrees F. Bake the Stollen for 35 to 40 minutes, or until golden brown. Cool on rack and dust with confectioners' sugar. >From: "L.J. Boggia" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stuffing Bread Recipe By :Cookbook USA (CD Rom) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Low Fat Miscellaneous & Tips Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/4 cup warm water 1 cup creamed cottage cheese -- heated 2 tablespoons sugar 1 tablespoon minced onion 1 tablespoon butter 2 teaspoons sage 1 tablespoon celery flakes 1 teaspoon salt 2 teaspoons dried parsley 2 1/4 cups flour 1 egg 1/4 teaspoon baking soda Yeild: 1 loaf Dissolve yeast in warm water. Let set about 10 minutes. Combine heated cottage cheese, butter, egg and seasonings. Stir in flour, mixing well. Knead about 5 minutes on floured board. Place in greased bowl and let rise until double, about 1 hour.Punch down and shape into loaf of bread or cloverleaf rolls And place in greased pan. Bake at 350 degrees. Bake bread for 40 to 45 minutes; bake rolls for 15 to 20 minutes. Makes 1 loaf or 1 1/2 to 2 dozen rolls. Excellent with chicken salad. >From: LIR119@delphi.com (Joan,"Flour Power") - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugar Crusted Sweet Potato Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3 Tablespoons baking powder 1/2 teaspoon salt 4 Tablespoons brown sugar 3 tablespoons shortening 2/3 cup skim milk 1/2 cup sweet potato -- cooked or canned 1/3 cup sour cream Here is a fine tasting biscuit for the upcoming holidays. The orange color fits in with the fall colors. Hope you try them. 1- Heat oven to 400 degrees F. Spray cookie sheet with nonstick cooking spray. 2- Lightly spoon flour into measuring cup level off. In medium bowl combine flour, baking powder, salt and 2 -Tablespoons of brown sugar, mix well. Using pasty blender, cut in shorting until mixture is crumbly. 3- In small bowl combine milk, sweet potato and sour cream, blend well. Add flour mixture all at once, stirring until moistened. If dough is to dry add additional milk. 1 teaspoon at a time until dry ingredients are moistened. To form each biscuit drop 1/4 cup dough onto spray coated cookie sheet. Sprinkle tops with remaining 2- Tablespoons brown sugar. 4- Bake at 400 degrees F for 15 to 20 mins. until peaks and bottoms of biscuits are golden brown. Immediately remove from cookie sheet. Serve warm. 12 Biscuits Low fat Serving size 1 Dietary Exchange Cal- 150 1 starch Fat- 4 1 fruit Chol.- 2mg 1/2 fat or 2 carbs, 1/2 fat sugars 8g >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sugarplum Bread Recipe By :(Cherie Ambrosino ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruit And Spice Breads Holiday Breads International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour -- (5 to 6) 1/2 cup sugar 2 teaspoons salt 2 packages yeast 1/3 cup nonfat dry milk 1 1/3 cups hot water 1/4 cup vegetable shortening 2 eggs -- slightly beaten 1/2 teaspoon vanilla 1/4 teaspoon nutmeg 1/2 cup candied fruits 1 cup raisins Topping: 1 cup confectioner's sugar -- mixed with 1 tablespoon lemon juice -- (1 to 1 1/2) 12 candied cherries -- red 1 slivers candied cherries -- green 6 walnut halves To get the proper rise and shape, you have to use the proper pan - Bernard Clayton in his Complete Book of Breads states that you must determine the total amount of dough by either weight or volume and then use the following: PAN SIZE VOLUME WEIGHT Large 9 x 5 x 3 3 cups 2 lbs Medium 8 x 4 x 2 2 1/2 cups 1.5 lbs Small 7 x 3 x 2 1 1/2 cups 1 lbs Mini 5 x 3 x 2 3/4 cups 1/2 lbs sub-mini 4 x 2 x 1 1/2 cup 5-6 oz Makes one large and six babies [to give away!] Combine 2 cups of flour and all but the fruit in a bowl and beat with a wooden spoon or in mixer for 2 minutes. Add the rest of the flour slowly until it cleans the sides of the bowl. Knead for 10 minutes, occasionally throwing it down hard to break bubbles. Let it rise at room temp in a greased bowl covered with plastic wrap for approx. 1 1/2 hours or until doubled in volume. Divide into two and knead briefly. Make one large round loaf and place on a baking sheet and cover with wax paper. Make six small loaves and place in muffin tins [dough should nearly reach top of tin] and cover with wax paper - let rise until doubled, about an hour. Preheat for 20 minutes at 350 degrees. Bake the large loaf 35 minutes or until golden and the muffin loaves 20 minutes [you all know the thumping trick] - remove to rack to cool and frost, decorating the large with the fruits and the small with a walnut half each - - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunflower-Seed Whole Wheat Bread Recipe By :Norman Garret - quick & Delicious BM recipes66 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup honey 1 cup water -- warm 1 tablespoon olive oil 2 1/4 cups flour, whole-grain wheat 1/2 teaspoon salt 2 tablespoons coconut shreds 2 tablespoons sunflower seeds 3/4 cup bread flour 2 teaspoons yeast Add ingredients to machine in order listed. Select white bread and press start. >From: gerrymc@ix.netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Coffee Bread #2 Recipe By :www.mit.edu:8001/people/wchuang/cooking/recipes/Pastries Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound margarine -- ( 2 sticks ) 1/2 tsp salt 1 1/4 cups milk 1 cup sugar 6 cups flour -- plus additional 2 pkg active dry yeast 1/4 cup warm water 4 egg yolks 2 whole eggs 1 tsp ground cardamom Additional melted margarine Frosting: 1 cup powdered sugar 1 tablespoon water 1 tablespoon cream 1 tsp almond extract additional cream if needed to thin for icing consistency yield: 4 loaves Dissolve the yeast in the warm water until foamy. Heat milk, margarine, sugar and salt to melt margarine. Cool mixture to warm. Then add the yeast mixture, yolks and eggs.Mix well. Transfer to large bowl. Gradually beat in 6 cups of flour by hand with cardamom to form a dough. If needed, add enough additional flour to make a smooth and elastic dough, kneading to such consistency. Place dough in a large oiled bowl, turn to coat and cover bowl.PLACE IN REFRIGERATOR OVERNIGHT. This overnight chilling is necessary to produce the lovely texture of this bread.The yeast grows slowly and has plenty of sugar for food; so dont worry about the yeast! The next morning divide the dough as desired, shaping for loaves, rolls or braids.The recipe should make 4 loaves or braids.The size depends on how you portion out the dough. For loaves place dough into bread pans. For braids, braid as you would for 3 strand egg or challah bread placing on baking sheets. Brush top of dough lightly with some melted margarine. Lighly cover and let rise puffy/ double in a warm place. Bake in a preheated 350 oven 20 to 30 minutes or done & golden. When done, carefully remove bread from pans, or braids to cooling rack. When warm ( not hot ) glaze by combining the icing ingredients and drizzle over bread or braids. Freezes well. >From: LIR119@delphi.com Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa 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 International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup water 1 3/4 cups bread flour 1/4 cup rye flour 1 tablespoon dry milk 1 teaspoon salt 1 tablespoon butter 3/4 tablespoon honey 3/4 tablespoon molasses 1/2 cup flat ale 1/4 teaspoon cardamom 1/4 teaspoon anise seed 1/2 tablespoon orange peel 2 teaspoons yeast Produce the flat ale by opening a dark beer and stirring until the bubbles are dispersed. Scoop off residual foam before measuring ale. Bake on regular cycle. >From: Bill Camarota - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Tea Ring Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Buttery Dinner Rolls dough -- see recipe Filling: 2 Tbsp butter -- softened 3/4 cup brown sugar 2 tsp cinnamon -- approx. 3/4 cup ground nuts -- I use walnuts Icing: 1 cup powdered sugar 1/2 tsp almond extract 1/2 tsp vanilla extract 1/2 tsp butter -- softened or melted 1 tsp milk -- added a bit at a time (1 to 2) Make same dough as Buttery Dinner Rolls, through first rise. On a lightly floured surface, roll and stretch the dough out to a 13 by 20 inch rectangle. Spread butter over dough, using a knife and/or a stiff basting brush. Sprinkle with cinnamon FIRST, then brown sugar and nuts. Try to spread filling right to the short ends. Beginning at the long side, roll up jelly-roll style as many turns as possible. Pinch the long edge of the dough into the roll. Shape into a circular ring on a greased pizza pan or cookie sheet. If filling doesn't come right to the end of the roll, consider snipping off a bit of the end with a pair of scissors. Join the ends of the roll, using a bit of water. With scissors, make cuts along the outside edge 1/2 to 3/4 way through the ring at 1 to 1-1/2 inch intervals. Turn each section on its side (at a slant). Can be covered and refrigerated at this point to hold. Cover and let rise until doubled, 30 minutes or more. Preheat oven to 375 F. When ring goes in the oven, turn down to 350 F. Bake 20 to 30 minutes at 350 F. Mix icing until smooth and the consistency of heavy cream. Drizzle on the hot Tea Ring with a teaspoon. Note: Can cut red and/or green maraschino cherries in half and place one half on each section of the ring -- a nice Christmas touch. >From: bob.stedfeld@pcohio.com (Bob Stedfeld) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Bread #2 Recipe By :Barbara Leass 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 cup milk 1 egg 2 tablespoons butter 3 tablespoons sugar 3 cups bread flour -- Sir Lancelot High Gluten Bread Flour 2 1/2 teaspoons yeast 1/2 teaspoon salt Add the ingredients in order recommended for your bread machine.. use white bread setting..choose desired crust. - - - - - - - - - - - - - - - - - - - NOTES : This recipe was the result of an experiment with my bread machine.. I was very pleased with the way it turned out ..It had an interesting texture..If you don't have Sir Lancelot bread flour handy.. you could use any good bread flour with some vital gluten added..Sir Lancelot comes from The King Arthur Mail order catalogue..The Number is 1-800-827-6836..I also made a white bread using this flour it was a very full light wonderful bread. * Exported from MasterCook * Sweet Pumpkin And Oat Bread Recipe By :The Best Low-Fat, No-Sugar Bread Machine Cookbook Ever Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 LB Loaf: -- (1 1/2 Lb Loaf): 1 1/4 Tsp Active Dry Yeast -- (2 Tsp) 1 3/4 C Bread Flour -- (2 3/4 C) 1/2 C Whole-Wheat Flour -- (3/4 C) 1/4 C Rolled Oats -- (1/3 C) 2 Tbsp Nonfat Dry Milk -- (3 T) 1 Tsp Minced Ginger -- (1 1/2 Tsp) 1/2 Tsp Salt -- (3/4 Tsp) 3/4 C Pumpkin Puree -- (1 C + 2 T) 1/2 C Water -- (3/4 C) 1/4 C Raisins -- (1/3 C) By Madge Rosenberg Left over bread makes a slightly sweet and spicy stuffing for chicken. Add all ingredients except the raisins in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Add the raisins at the beeper or at the end of the first kneading in machines without a beeper to signal addition of fruit and nuts. This is very tasty. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 173.4 Fat 0.9g Carb 35.5g Fib 2.9g Pro 6.3g Sod 147mg CFF 4.7% * Exported from MasterCook * Sweet Rolls For Abm, Janice's Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups All-Purpose Flour 1 Teaspoon Salt 2 Tablespoons Shortening 8 Tablespoons Dry Milk Powder 1 Medium Egg -- Slightly Beaten 1/2 Cup Sugar 12 Ounces Water 2 1/2 Teaspoons Active Dry Yeast -- * Add to the bread machine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleischmann's yeast, increase the amount by 1 teaspoonful! Run this on your Dough cycle. After completion they can be finished one of several ways. One is to take a pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot. Another method is to roll out to about the size of a cookie sheet, spread butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should get enough for about 3 9" round or sq. pans. I cover the bottom of pans lightly with melted butter--just a small amount! Allow room for them to double in size! Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF and place rolls in off oven). Let rise till very light and double in bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper. (Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for about 20 mins. Remove from pan at once. Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll. DO NOT use too much butter as they will not rise enough! >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 220.7 Fat 3g Carb 42g Fib 0.2g Pro 6.1g Sod 200mg CFF 12.2% * Exported from MasterCook * Tangy Buttermilk Cheese Bread #2 Recipe By :Bread Machine Magic by Linda Rehberg & Lois Conway 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 1/8 cups lowfat buttermilk -- 1/2% 3 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons sugar 3/4 cup sharp cheddar cheese -- grated 1 1/2 teaspoons yeast Place all ingredients in bread pan & select Light setting. Allow bread to cool 1 hour before slicing. >From: charles moffat - - - - - - - - - - - - - - - - - - - NOTES : I like making this occasionally for a change of pace. The cheese gives it a great flavor. It's nice to serve with stews or soups. Lowfat or nonfat cheese can be substituted. For Welbilt machine, use an additional 2 tbsp buttermilk & 1/2 tsp yeast. * Exported from MasterCook * Tangy Rosemary Peasant Bread Recipe By :Sara Ayers Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Sourdough Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine: 3/4 Cup warm water 1 Tablespoon sugar 2 Teaspoons yeast When the yeast has proofed, add: 1 Cup sourdough starter 1 Cup yogurt -- or substitute sourdough starter for this 1/2 Teaspoon salt 2 Teaspoons ground rosemary 4 cups white flour Add enough white flour (about 4 cups) to make a barely sticky dough. Knead until elastic. Let rise in a warm place until doubled in bulk. Punch down and shape the loaf and let rise again. I bake this in a clay cloche because it makes a wonderful crust. To do this, shape the loaf in the cloche bottom and let rise the 2nd time. Preheat the cover for 20 minutes in a 350 degree oven. Put the cover on the bottom and bake covered for 30 minutes, then uncovered for 15 minutes more. If you don't have a cloche, just bake at 350 for 40-45 minutes, until the loaf is golden brown and sounds hollow when tapped. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tender Yeast Rolls Recipe By :Cooking Light, Jan/Feb 1996, pg 108 Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 4 C Bread Flour 6 Tbsp Sugar 3 Tbsp Vegetable Oil 1 1/4 Tsp Salt 1 Egg -- lightly beaten 1 C Water In this recipe, the machine simply mixes the dough and allows it to rise in anticipation of your final shaping and baking. Follow manufacturer's instructions for placing first 7 ingredients into bread pan; select Dough cycle, and Start bread machine. Remove dough from machine (do not bake). Turn dough out onto a lightly floured surface, and knead 30 seconds. Cover dough, and let rest 10 min. Punch dough down, and divide into 18 equal portions. Shape each portion into a ball, and place on baking sheets coated with cooking spray. Cover and let rise in a warm place (85 deg F), free from drafts, 20 min. Uncover and bake at 400 deg F for 13 min or until browned. Remove rolls from pans and serve warm or at room temp. Yield: 1 1/2 doz Serving size: 1 roll >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 151.6 Fat 3g Carb 26.5g Fib 0.9g Pro 4.2g Sod 152mg CFF 18.2% * Exported from MasterCook * Texas Corn Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Wheat-Free Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups cornmeal 3 teaspoons Baking powder 8 ounces sour cream 2/3 cup Corn oil 1 cup creamed corn 1/4 cup green pepper -- chopped 1/2 cup Onion -- chopped 2 eggs -- beaten 1 cup Cheddar cheese -- grated Pour corn oil in large iron skillet and place in 350-degree oven to heat. Meanwhile combine all remaining ingredients except cheddar cheese. When skillet and oil are hot, pour oil into batter and stir quickly to blend. Immediately pour half of batter back into hot skillet. Sprinkle cheese evenly over batter. Carefully pour remaining batter over cheese and bake at 350 degrees for about 45 minutes. >From: "~REality REaching.." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toasted French Bread With Pistachio Butter Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter -- softened 4 tablespoons pistachio nuts -- finely chopped -- and Divided 1 tablespoon lemon juice -- or lime juice 1/2 teaspoon Oregano -- crushed, and 1/2 teaspoon Pepper dash garlic powder 1 Loaf French bread Combine butter, 2 tbsp. pistachios,lemon juice and seasonings. Halve bread lengthwise;spread both cut surfaces with butter mixture. Sprinkle with remaining pistachios. Broil 5" from heat until bread is hot and top is lightly browned. Slice and serve. Makes 6 to 8 servings. >From: "~REality REaching.." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tomato Quick Bread Recipe By :Bread Winners Cookbook, by Mel London Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole wheat flour 1 tablespoon baking powder 1 pinch baking soda 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon oregano -- crushed 1 teaspoon basil 1/2 cup mozzarella cheese -- shredded 1/4 cup parmesan cheese -- grated 1 1/2 cups fresh tomato -- peeled and chopped 1/3 cup milk -- (1/3 to 1/2) 2 eggs 1 tablespoon honey 1/4 cup oil Mix dry ingredients in a bowl, drain tomatoes, pouring liquid ina measuring cup, add enough milk to make 2/3 c liquid. Blend liqiud with eggs, oil and honey, then stir into dry until moist, add tomatoes and pur batter into well greased 4x8 inch loaf pan - place in preheated 350 oven for 60-0 minutes [cover with a foil tent if it starts to brown earlier - but keep baking until bottom taps hollow. Cool ten minutes IN THE PAN and cool throughly on rack before slicing - keeps well in frig or freezer. >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuna Pizza With Dough Recipe By :mvinqvist@mta.ca (Mindy) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pizza Dough: 3/4 cup water 2 tablespoons water 2 tablespoons olive oil 1 tsp dried rosemary 1 teaspoon dried oregano 3/4 teaspoon salt 2 tsp sugar 2 1/2 c flour 2 tsp yeast 1/2 c mushrooms -- sliced (I use canned but fresh is probably better) 1/2 c onion -- finely chopped 1 clove garlic -- minced 2 tbsp olive oil 1 can tomato soup -- (10 oz) 1 can tuna in water -- (7 oz) 1 tsp oregano chili powder to taste Prepare the crust according to your machine's instructions for dough. When dough isfinished, spread onto greased pizza pan. Add toppings. Cook 425, 15-17 min. Topping: Heat olive oil in pan and saute onion, mushroom and garlic until tender, but not brown. Add tuna, tomato soup and seasonings. Let cool slightly before spreading onto pizza dough. This tastes better, I find, topped with cheddar cheese rather than mozarella. Now don't squinch up your noses and say "ewwwww" until you try it! - - - - - - - - - - - - - - - - - - -