* Exported from MasterCook * 100% Whole Wheat Raisin Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/3 Cups Whole Wheat Flour 1 1/2 Tablespoons Dry Powdered Milk -- Not Reconstituted 1 1/2 Teaspoons Salt 1 1/2 Tablespoons Butter -- (Or Canola Oil) 1 1/2 Tablespoons Molasses 1 1/3 Cups Water 1 1/2 Teaspoons Dry yeast 1/3 Cup Raisins Put ingredients into baking pan in the order recommended by your Bread Machine. For Panasonic, drop raisins in after first kneading while dough is resting. May be baked Timed or Rapid Bake. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Poppy Seed Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cup Buttermilk 1 1/2 Tablespoons Almond extract 3 Tablespoons Honey -- Or Maple Syrup 1/3 Teaspoon Salt 1 1/2 Tablespoons Poppy seeds 1/3 Teaspoon Baking soda 1 1/2 tablespoons gluten, wheat -- To 3 Tbs, Optional 3 1/3 Cups Whole wheat flour 1 1/2 Teaspoons Yeast 1/2 Cup Almonds -- chopped Place ingredients in order given by manufacturer. Add nuts at beep. Medium crust setting. Makes 1-1/2 lb loaf. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cider Bread Or Muffins Recipe By :The Red Lion Inn Cookbook Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup butter 1 1/2 Cups sugar 3 eggs 4 Cups flour 1 1/2 Tablespoons baking powder 1 1/2 Teaspoons salt 1 1/2 Teaspoons cinnamon 2 Cups apple cider 1 Cup apples, peeled -- cored and chopped 1 Teaspoon cinnamon Preheat the oven to 375 degrees. Grease and flour 2 loaf pans or 18 muffin cups. Cream the butter and 1 1/4 cup of the sugar together in large bowl. Add eggs and cream thoroughly. Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples. Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup of sugar with the cinnamon in a small bowl, and sprinkle it over the batter. Bake at 375 degrees for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until a toothpick inserted in the center comes out clean. Yields 2 loaves or 18 muffins. >From: cookie@news.cpcnet.com (Margaret Garland) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : The flavor of this recipe will improve if the baked bread is allowed to rest for 24 hours after it is baked. * Exported from MasterCook * Apple Oatmeal Bread With Raisins, Anne And Bill's Recipe By :Bread Machine Magic, Rehberg & Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound loaf -- 1-pound loaf 1/2 cup oats -- 1/3 cup 5/8 cup water -- 1/2 cup 1/2 cup unsweetened applesauce -- 1/3 cup 2 3/4 cups bread flour -- 1 3/4 cup 1 1/2 teaspoons salt -- 1 teaspoon 1 1/2 tablespoons butter or margarine -- 1 tablespoon 2 tablespoons brown sugar -- 1 tablespoon 1 1/2 tablespoons nonfat dry milk -- 1 tablespoon 1/3 cup raisins -- 1/4 cup 1 teaspoon cinnamon -- 1 teaspoon 1 1/2 teaspoons RED STAR active dry yeast -- 1 1/2 teaspoons - 1 1/2-pound loaf, 1-pound loaf Place all ingredients in bread pan, select a 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. CRUST: LIGHT MENU SELECTION: BAKE (LIGHT) - - - - - - - - - - - - - - - - - - - NOTES : Oatmeal and applesauce combine to make this a lush, rich-tasting loaf. It's a good snack for children and great for breakfast toast. Here's a raisin bread recipe that's a favorite: * Exported from MasterCook * Apricot Fruit 'N' Nut Bread Recipe By :Lean and Luscious and Meatless Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Fruit And Spice Breads Low Fat Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup All-Purpose Flour 3/4 cup Whole-Wheat Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Ground Cinnamon 1/2 cup Dried Apricots -- chopped, 12 halves 1/3 cup Dried Figs -- chopped, 2 large 2 Tbsp Raisins 2 Tbsp Walnuts -- chopped, 1/2 oz 1 cup Apricot Nectar 1/4 cup Sugar 2 Egg Whites 2 Tbsp Vegetable Oil -- PLUS 2 Tsp Vegetable Oil 2 Tsp Vanilla Extract Preheat oven to 350F. Lightly oil a 4 x 8: loaf pan or spray with nonstick spray. In a large bowl, combine both flours, baking power, baking soda, and cinnamon. Mix well. Add apricots, figs, raisins, and nuts. In another bowl, combine remaining ingredients. Beat with a fork or wire whisk until blended. Add to dry mixture, mixing until all ingredients are moistened. Place mixture in prepared pan. Bake 35 min, until a toothpick inserted in the center of the bread comes out clean. Cool in pan on wire rack 10 min, then turn out onto rack to finish cooling. Probably could substitute other nuts, and other fruits like apples. Makes 8 servings According to the book: Cal 223 1 fruit serving 1 fat serving 1 bread serving 50 additional calories 5 g protein 6 g fat 39 g carbs 174 mg sodium 0 mg cholesterol Lean and Luscious and Meatless, Bobbie Hinman & Millie Snyder. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This delicious, moist bread is chock full of fruit, fiber and flavor. It's a great holiday bread. * Exported from MasterCook * Baking Powder Recipe By :The New Book of Bread,s Dolores Casella Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 parts cream of tartar 2 parts cornstarch -- or arrowroot 1 part baking soda -- or potassium bicarbonate Combine and store in airtight container and use in the same proportion as commercial baking powder. But make it in small quantities so that it is always fresh. >From: Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Tips Guide For Yeast Breads Recipe By :Black and Decker Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Loaf Rises Then Falls (Cratered Loaf) -Decrease water or milk by 2 Tbsp. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Flour, too fine or -Ingredients not measured properly. Loaf Sides Caved In: -Decrease water or milk by 2 Tbsp. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Ingredients not measured properly. Loaf Rises Too High (Mushroom Loaf) -Decrease water or milk by 2 Tbsp. or -Increase salt by 1/4 tsp. or -Decrease sugar or honey by 1 tsp. or -Decrease flour by 2 Tbsp. or -Decrease yeast by 1/2 tsp. or -Used wrong type instead of dry granular yeast or -Ingredients not measured properly. Loaf Does Not Rise Enough -Increase water or milk by 2 Tbsp. or -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Increase yeast by 1/2 tsp. or -Not enough water or milk or -Flour too old or -Flour too low in gluten content or -Flour too fine or -Used wrong type of yeast instead of dry granular or -Accidentally measured salt in Tbsp. instead of tsp. or -Ingredients not measured properly. Flat Loaf, Little To No Rising, Short and Heavy -Liquid too hot or too cold or -Flour too old or -Flour low in gluten content or -No yeast added or -Yeast too old or -Used wrong type of yeast instead of dry granular or -Accidentally measured salt in Tbsp. instead of teaspoon or -Ingredients not measured properly or -Breadmaker unplugged or power interruption. Crust Too Dark -Decrease sugar or honey by 1 tsp. or -Ingredients not measured properly. Crust Too Light -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Uncooked or Partially Cooked -Decrease water or milk by 2 Tbsp. or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Overcooked -Decrease sugar or honey by 1 tsp. or -Incorrect bread setting was used. Not Mixed or Partially Mixed -Not enough water or milk or -Flour too fine or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Baking pan not properly seated inside breadmaker or -Kneading blade not installed correctly. Loaf is Soggy -Bread not removed from baking pan soon after baking. Gnarly Knotted Top -Increase water or milk by 2 Tbsp. or -Decrease flour by 2 Tbsp. or -Not enough water or milk or -Ingredients not measured properly. Loaf Core Texture Open, Coarse or Uneven -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Forgotten salt or -Ingredients not measured properly. Loaf Core Texture Heavy and Dense -Increase sugar or honey by 1 tsp. or -Decrease flour by 2 Tbsp. or -Increase yeast by 1/2 tsp. -Used wrong type of yeast instead of dry granular or -Ingredients not measured properly. Burning Odor During Operation: -Ingredient spilled inside breadmaker and/or heating element or -See Mushroom Loaf Solutions for bread mushroomed over edge of bread pan, crust burned. High Altitude Adjustment -Decrease water or milk by 2 Tbsp. or -Decrease sugar or honey by 1 tsp. or -Decrease yeast by 1/2 tsp. Breadmaker Cannot be Programmed or Started -Breadmaker unplugged or power interruption or -Breadmaker too hot, allow to cool 15 minutes between baking cycles or -Breadmaker malfunctioning. Loaf Burned Completely -Breadmaker malfunctioning. >From: Bob & Carole Walberg - - - - - - - - - - - - - - - - - - - NOTES : Loaf Rises Then Falls (Cratered Loaf) -Decrease water or milk by 2 Tbsp. or-Increase salt by 1/4 tsp. or-Decrease yeast by 1/2 tsp. or-Flour, too fine or-Ingredients not measured properly.Loaf Sides Caved In:-Decrease water or milk by 2 Tbsp. or-Increase salt by 1/4 tsp. or-Decrease yeast by 1/2 tsp. or-Ingredients not measured properly.Loaf Rises Too High (Mushroom Loaf)-Decrease water or milk by 2 Tbsp. or-Increase salt by 1/4 tsp. or-Decrease sugar or honey by 1 tsp. or-Decrease flour by 2 Tbsp. or-Decrease yeast by 1/2 tsp. or-Used wrong type instead of dry granular yeast or-Ingredients not measured properly.Loaf Does Not Rise Enough-Increase water or milk by 2 Tbsp. or-Decrease salt by 1/4 tsp. or-Increase sugar or honey by 1 tsp. or-Increase yeast by 1/2 tsp. or-Not enough water or milk or-Flour too old or-Flour too low in gluten content or-Flour too fine or-Used wrong type of yeast instead of dry granular or-Accidentally measured salt in Tbsp. in * Exported from MasterCook * Breakfast Scones Recipe By :The Household Searchlight Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Hand Made Low Fat Rolls Wheat-Free Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Flour 2 Eggs -- well beaten 3 teaspoon Baking powder 2 tablespoon Sugar 1 teaspoon Salt 2 tablespoon Butter or margarine Cold water Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey,Denver, CO. The Household Searchlight - 1941 Via: mmdoor@the_gatehouse_bbs.bbs, 08-28-1995, recipe # 1149 in MAIN [not registered] >From: "Michael A. Cohn" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brown Scones, Low Calorie Recipe By :Pillsbury Fast and Healthy Magazine March/April 1993 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Fatfree Hand Made Rolls Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Flour 1 cup Whole wheat flour 2 tablespoon Sugar 1 tablespoon Rolled oats 1 1/2 teaspoon Baking soda 1/4 teaspoon Salt 1 cup Buttermilk 2 tablespoon Buttermilk 1. Preheat oven to 400F. Grease cookie sheet with nonstick spray. 2. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except buttermilk; mix well. Make a well in the center of the flours; add 1 cup buttermilk. Stir just until moistened. 3. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons buttermilk. 4. Bake at 400F for 12-14 minutes or until golden brown. Serve warm >From: "Michael A. Cohn" - - - - - - - - - - - - - - - - - - - NOTES : These are my personal beloved. * Exported from MasterCook * Bugs Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup. water 2 cup. bread flour 1 tablespoon nonfat milk solids -- (dry milk to you probably) 1 tablespoon brown sugar 1 teaspoon salt 1 1/2 teaspoon. yeast 1 tablespoon melted butter 1 teaspoon dill weed 4 medium carrots -- peeled (4 to 5) Preparing the carrots: Peel and wash the carrots. Coarsely grate 2 1/2 (about 2/3c.) and set aside. Chop 1/2 into thin slices. Add 1/2 to the water in a blender and puree. Eat 1 for inspiration. Mixing: Add the yeast to the water and stir. Mix together the other dry ingredients, including the remaining carrots, holding back a cup of flour. Add the liquid and stir well, adding flour as needed until kneadable, and then knead until smooth and soft with the help of further flour. If you chopped the carrots too coarsely, they may begin popping out as you knead and have to be removed. This is hardly a tragedy, though, as you will find that even the dough is delicious. Rising: Place dough in a lightly-oiled bowl, cover, and set aside to rise for about an hour. When doubled, punch down and place in a loaf pan (This recipe won't fill many pans, but it can be scaled up to 1.5# simply by multiplying all ingredients by 1.5. You may have to go easy on the carrots), with buttered or oiled sides and oatmeal-dusted bottom (this is my own invention. It seems to prevent sticking like nothing else I've ever tried, and unlike the icky flour that adheres to the bottom of some things, the oats are baked crisp and find the lower bound of their taste at neutral.), and again cover to rise until doubled. Bake in a 350F-degree oven for about 50 minutes, possibly longer if you like your bread dry rather than moist. Allow to cool ~10 min. Amusement while baking: Tell people you're making carrot bread and explode when they reveal they're expecting a pound cake. Tell them the bread has "weed" in it and watch them get a psychosomatic marijuana high. Or don't say anything at all, and when you slice into the loaf shout, "Damn phytoplankton got into the flour again." Counterindications: If you eat more than one or two loaves, you may have to reassure your doctor that you don't have hepatitis. On the bright side, carotinemia is completely unrelated to anemic iron deficiency, and is in fact completely benign. Discontinue use if you die -- you've had your chance. Obsessive-Compulsive caloric information / 1/8 loaf (a MASSIVE slice, maybe = 2): Kilocalories: 144 =46at Kcal: 13 Nutrients: 0-100% DV vitamin C (still seeking info on decomposition/oxidatio= n) >From: "Michael A. Cohn" - - - - - - - - - - - - - - - - - - - NOTES : Handmaking instructions follow, or toss in the machine on White without a single other change. Enjoy, enjoy, enjoy! * Exported from MasterCook * Bulgur Bread Recipe By :Alford and Duguid Serving Size : 8 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Bulgur -- Fine Or Medium 1 1/2 Teaspoons salt 2 Cups boiling water 1/2 Cup minced onion 2 Cups All-Purpose Flour -- Or Unbleached Hard White You will need a medium-sized bowl, a food processor (optional), unglazed quarry tiles to fit on the bottom rack of your oven, and a rolling pin. Place the bulgur and salt in a food processor, pour the boiling water over, and stir or process briefly to mix. Let stand for thirty minutes. When you come back to the bulgur mixture, it will look like the bulgur has totally absorbed the water. However, proceed by adding 1 cup flour and the minced onion, and process for 1 minute. The dough should come together into a large ball as you process. If it doesn't, feel the dough: If it feels dry and floury, start the processor, add 2 tablespoons warm water and process for 30 seconds; again if the bulgur and flour still don't come together, add another 2 tablespoons water and process. Once a ball of dough forms, process for 2 to 3 minutes longer, then turn out onto a well-floured surface. (If your processor is too small to handle the whole dough, work with half at a time, adding 1/2 cup flour to each portion, then combine when you turn out of the processor and knead by hand). Knead by hand for 4 to 5 minutes. Alternatively, if you do not have a food processor, combine bulgur, salt and boiling water in a medium-sized bowl and let stand for 30 minutes. Add onions and 1/2 cup flour and stir in. Add another 1/2 cup flour and use your hands to fold flour into the dough. With a little persistence, you will soon have a dough (although somewhat sticky) that you can knead. Turn out onto a well-floured kneading surface and knead for 6 or 7 minutes. Dough will be sticky at first, but will soon come together into a smooth workable dough; you may be surprised to discover how kneadable bulgur is. When finished kneading, cover the dough with plastic wrap and let stand until you are ready to proceed further, for 15 minutes to an hour, whatever is convenient. To bake, have your oven preheated to 450F with baking stone or quarry tiles in place on a rack in the bottom third of the oven. Divide the dough into 8 pieces, and flatten each on a well-floured bread board. With a rolling pin, roll out one or two breads until very thin, about 8 to 10 inches in diameter. Work with only one or two at a time, as many as will fit in your oven. When ready, handle the bread gently as you place it on the hot tiles. (You can also try dusting a peel or the back of a baking sheet with flour and using peel or sheet to transfer breads to hot tiles.) Bake on one side for 1 1/2 to 2 minutes then turn over to the other side for 1 to 1 1/2 minutes. The bread should begin to brown around the outside. When baked, keep breads warm by stacking them one on top of the other and wrapping them in a clean kitchen towel. Serve warm. Yield: 8 thin, supple and slightly chewy flatbreads between 8 and 10 inches in diameter. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : The dough for this cracker-like unyeasted flatbread is easily mixed in the food processor. The breads have a wonderful aroma as they bake and a satisfying savory taste, for the dough is made of full-grain bulgur, with only a little flour, and flavored with minced onion. The breads bake quickly in the oven. Bulgur breads go wonderfully with cheese, or strong flavors. Leave them to dry out and use as crackers, or wrap in a cloth to keep chewy and supple. Cal 205.4 Fat 0.7g Carb 44.2g Fib 4.9g Pro 6.5g Sod 443mg CFF 2.9% * Exported from MasterCook * Buttermilk Bran Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Hand Made Rolls Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Nabisco 100% Bran Cereal 2/3 Cup buttermilk 1 Cup flour 2 Tbsp. sugar 2 Tsp. Baking Powder 1/2 Tsp. baking soda 1/4 Cup butter or margarine -- (1/2 stick) HEAT oven to 425F. MIX cereal and buttermilk in small bowl; let stand 5 minutes. Mix flour, sugar, baking powder and baking soda in large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cereal mixture just until soft dough forms. KNEAD dough on lightly floured surface until smooth. Roll to 12x4-inch rectangle. Cut into 4-inch squares; cut each square into 4 triangles. Place on ungreased cookie sheet. BAKE 12 to 15 minutes or until golden. Serve warm. Makes 12. Prep Time: 15 mins. Skill: Learning Cook Ready In: 30 mins. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb:, 3/4 cup buttermilk 2 tbsp oil 1 tsp lemon juice 1 tsp salt 2 tbsp honey 2 1/2 cup flour 1/4 tsp baking soda 1 1/4 tsp yeast When I start a new bag of flour I hold back 2 TBSP of liquid, watch the dough in the first few minutes that it's kneading, and add buttermilk back if the dough is too dry. >From: sue@interport.net (Curly Sue) - - - - - - - - - - - - - - - - - - - NOTES : If the buttermilk does help it might be the acidity that does it. Lemon juice will have ascorbic acid (BTW, commercial bread flours will often have ascorbic acid added already). Here's a recipe with both: * Exported from MasterCook * Cabbage Bread Recipe By :The Washington Star, 6/21/81 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Dough Cycle Filled Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 cup lukewarm water 1/2 cup milk -- (I used powdered milk + water) 2 eggs -- beaten 3 cups bread flour -- * 1/4 cup sugar 3/4 teaspoon salt 1/4 cup shortening -- (I used vegetable oil) 2 1/2 teaspoons active dry yeast Filling: 1 pound ground beef 1/4 cup chopped onion 2 cups chopped cabbage salt and pepper to taste * (I had to add quite a bit more to make the dough the right consistency; you can do this during the kneading if the dough looks too moist and sticky; the consistency should be the same as for regular bread dough) Put the ingredients in the bread maker in the usual order. Run the 'dough' setting. Brown the ground beef together with the onion and cabbage in a frying pan, adding salt and pepper to taste. When the dough cycle is complete, divide the dough into two balls. Roll out the first ball into a large sheet. Cut in squares. Fill each one with the beef mixture. Either fold the dough over and seal, or cover with another square (if the squares turn out small and thin) and pinch the edges shut tight. Arrange on a baking sheet. Repeat with the second ball of dough. Let rise 15 minutes. Brush the top of each with beaten egg or egg yolk. Bake in a 375 F degree oven until golden brown. Do not overbake. (Source: The Washington Star, 6/21/81, Cookbook/Advertising Supplement; adapted for bread machine use) >From: "Karen S. Chung" From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 101.7 Fat 0.6g Carb 21.8g Fib 3.7g Pro 4.1g Sod 269mg CFF 4.6% * Exported from MasterCook * Cheesy Bread Sticks, Easy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup water 1 tablespoon canola oil -- or olive oil 1/2 teaspoon garlic powder 1/2 tablespoon chili powder 1/8 teaspoon cayenne pepper 1/2 tablespoon sugar 1 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast -- Additional ingredients: 3/4 cup shredded sharp cheddar cheese 1/2 cup shredded Monterey Jack w/jalapenoes 1 small green onion -- with stem -- thinly sliced Select dough cycle. When complete, punch dough down by starting bread machine, let stir a few seconds, then stop machine. Place dough on lightly floured work surface and let rest 5 to 10 minutes. Roll dough into a rectangle (about 9x15). Place cheeses over long half of rectangle. Sprinkle with onion, if desired. (I intended to use both onion and minced jalapeno, but didn't want it too spicy for guests. Also, you can use any combination of cheeses, just don't over-fill.) Fold dough over cheese and pinch edges to seal. Place dough on large baking sheet lined with parchment paper, or well greased pan. Cover and let rise about 20 minutes. Bake in preheated 400F oven for 10 minutes, reduce heat to 350F and continue baking another 10 minutes. Slide parchment with bread onto wire rack and let cool about 15 minutes. Slice into 1-inch pieces and serve warm. This can be prepared in advance. Before allowing loaf to rise, cover with plastic wrap coated with cooking spray. Refrigerate up to 10 hours. Remove from refrigerator and let reach room temperature, covered, about 2 hours. Bake as directed. >From: "Janis Russell" - - - - - - - - - - - - - - - - - - - NOTES : Here's one I served my guests last night/this morning with my traditional midnight black-eye peas: * Exported from MasterCook * Chili Corn Bread Recipe By :Cooking Light, Sept. 1995, page 124 Serving Size : 8 Preparation Time :0:06 Categories : Breads Breads: Quick & Muffins Fatfree Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 Cup all-purpose flour 2/3 Cup yellow cornmeal 2 Teaspoons baking powder 1 1/4 Teaspoons chili powder 1/2 Teaspoon salt 1 Cup frozen whole-kernel corn -- thawed 1/3 Cup minced seeded jalapeno pepper 2 Tablespoons minced green onions 1/2 Cup skim milk 2 Tablespoons honey 1 Tablespoon vegetable oil 3 egg whites -- lightly beaten Vegetable cooking spray Combine the first 5 ingredients; stir well. Add corn, jalapeno, and onions; stir. Combine milk, honey, oil, and egg whites; stir. Add to flour mixture, stirring just until the dry ingredients are moistened. Spoon batter into a 9-inch pie plate coated with cooking spray. Bake at 375 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Yield: 8 servings (serving size: 1 wedge). >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - Serving Ideas : Remove from pie plate; cut into wedges. Serve warm. NOTES : This corn bread is so full of flavor that it almost seems like a main dish. My son, Jimmy, says it's better than anything! -- Wanda L. Crawford, Beaver, Oklahoma. Cal 144.9 Fat 2.3g Carb 27.4g Fib 1.6g Pro 4.7g Sod 258mg CFF 13.7% * Exported from MasterCook * Chocolate Banana Bread Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Fruit And Spice Breads Hand Made Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Squares Unsweetened Baking Chocolate 1 1/4 Cups flour 1 Tsp baking soda 1/2 Tsp salt 2 eggs 3/4 Cup firmly packed brown sugar 3/4 Cup buttermilk 1/2 Cup oil 1 fully ripe banana -- (abt 1/2C) mashed 2 1/2 Cups POST BANANA NUT CRUNCH Cereal -- divided 1 Tsp. oil HEAT oven to 350F. HEAT chocolate, unwrapped, in microwavable bowl on HIGH 1 to 2 minutes or until almost melted, stirring halfway through heating time. Remove from oven. Stir until chocolate is completely melted; set aside. MIX flour, baking soda and salt in large bowl. Beat eggs in medium bowl; stir in melted chocolate, sugar, buttermilk, 1/2 cup oil and banana. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in 2 cups of the cereal. Spoon batter into greased 9x5-inch loaf pan. CRUSH remaining 1/2 cup cereal in small bowl. Drizzle with 1 teaspoon oil; stir until crumbly. Sprinkle evenly over batter. BAKE 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely on wire rack. Melting Chocolate Technique: 1. Place chocolate squares in small heavy saucepan on low heat. Stir constantly until chocolate is completely melted. Remove from heat immediately. Add to recipe as directed. 2. OR, place chocolate squares in top portion of double boiler or in bowl over a larger pan of simmering, not boiling, water. Stir occasionally until chocolate is completely melted. Note: Be careful not to get any water in the melted chocolate or it will "seize" and become grainy. Prep Time: 15 mins. Ready In: 1 hr. 10 mins. Skill: Learning Cook Serves: Makes 1 Loaf (about 18 slices) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread #2 Recipe By :DAK Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 egg 1/3 cup sugar 1/4 tsp salt 3 tablespoon butter or margarine 2 1/2 cup flour 3 tablespoon cocoa 1 1/2 tsp yeast Process on SWEET CYCLE. After 35 min add 3/4 c raisins. >From: sue@interport.net (Curly Sue) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Bread #3 Recipe By :Bread Baking, Lou Seibert Pappas Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. active dry yeast 1/4 cup warm water 1 3/4 cups milk -- heated to lukewarm 1/2 cup butter 3/4 cup sugar 3 eggs 5 cups all-purpose flour 1/2 cup unsweetened cocoa 1 tsp. salt 1 tsp. vanilla extract 3/4 cup chopped walnuts -- or pecans Powdered Sugar Glaze Sprinkle yeast into warm water and let stand until dissolved. Cream butter in large mixing bowl. Beat in sugar and eggs. Stir in milk and dissolved yeast. Add 2 cups flour and beat until smooth. Mix in cocoa, salt, and vanilla. Add enough remaining flour to make a soft dough. Stir in nuts. Turn out onto lightly floured board and knead until smooth and satiny. Place in a greased bowl and butter top of dough lightly. Cover with a clean kitchen towel and let rise in a warm place until doubled in size. Turn dough out onto lightly floured board and knead until smooth. Divide in half and shape into two round loaves. Place in greased 8 or 9- inch round cake pans. Cover with a towel and let rise in a warm place until doubled in size, about 45 minutes. Bake in 350 degree F. oven 35 to 40 minutes or until loaves sound hollow when thumped. Remove from pans and let cool on cake rack. Spread with Powdered Sugar Glaze. Makes 2 round loaves. Powdered Sugar Glaze: Beat together 1 - 1/2 cups powdered sugar, 1 - 1/2 tablespoons milk, and 1 teaspoon vanilla or rum. Use as directed. >From Bread Baking by Lou Seibert Pappas, Copyright 1975, Nitty Gritty Productions, Concord, California, pg 168-169. - - - - - - - - - - - - - - - - - - - NOTES : Here is a bread for chocolate lovers. * Exported from MasterCook * Chocolate Bread, Il Fornaio's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages dry yeast 1 cup Dutch process cocoa 1/3 cup sugar -- plus 1 teaspoon sugar 12 cups flour -- (about) 14 ounces semisweet chocolate chips 4 1/2 cups warm water 2 tablespoons salt 1 egg 2 tablespoons melted shortening Combine yeast with 1/2 cup warm water and 1 teaspoon sugar. Set aside and let proof. In bowl of large electric mixer, combine flour, cocoa, salt, chocolate pieces and remaining 1/3 cup sugar. Add yeast mixture, 4 cups warm water, egg and shortening. Mix and knead 10 minutes, adding more flour if needed, to obtain medium firm, elastic ball of dough. Place dough in greased bowl, turn to grease all over, cover with plastic wrap and set in warm spot until double in size. Punch dough down and divide into 12 pieces. Shape into rounds and place about 3 inches apart on greased baking sheets. Cover with clean towel, place in warm spot, and let rise until doubled. Bake at 450 degrees for 15 minutes, reduce heat to 375 degrees and bake 20 to 25 minutes longer or until crusty and done. Makes 12 small loaves. >From: "Jacquelin Siegel (jsiegel@library.ca.gov)" - - - - - - - - - - - - - - - - - - - NOTES : This recipe appeared in the Los Angeles Times food section many years ago. It does not appear in the Il Fornaio bread book, a shame, since it makes a rich chocolate bread that is not too sweet. The recipe is for hand made, but I used 1/3 recipe in my dad's DAK bread machine. My West Bend does not have the capacity and I'm too lazy to make it by hand, so I haven't been able to enjoy it in awhile. * Exported from MasterCook * Chocolate Spiced Rum Bread Recipe By :Beth Harbison EHarbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 lb.): 3/4 cup milk -- plus 1 tablespoon milk 1 tablespoon spiced rum 1 teaspoon vanilla extract 3 egg yolks 3 tablespoon butter or margarine 2 cups bread flour -- plus 2 tablespoons bread flour 4 tablespoon sugar 1/3 cup Dutch processed cocoa 1/2 teaspoon salt 3/4 teaspoon cinnamon 1/8 teaspoon allspice 1 tablespoon brown sugar 2 teaspoon yeast Add all the ingredients to the machine according to the manufacturer's instructions. Bake on a "light" or "sweet bread" cycle Note: I've used the timer cycle as long as eight hours in advance, but I wouldn't want to go much longer than that because of the eggs. The sugar in sweet breads tends to make the bread get very brown and sometimes even burn on a standard bread machine cycle, so if you don't have a "sweet bread" cycle on your machine, either bake this on light, or stop the baking five minutes early. Something I also do sometimes is open the machine briefly several times during baking, to cool the air off inside. I'm sure someone out there has a reason why this shouldn't be done, but it works for me - - - - - - - - - - - - - - - - - - - NOTES : During the endless development and testing process, I've come up with a bread that's just wonderful, especially with coffee on a cold winter morning. * Exported from MasterCook * Chocolate Zucchini Bread #2 Recipe By : Serving Size : 8 Preparation Time :1:30 Categories : Breads Breads: Quick & Muffins Sweet Breads & Cakes Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cup All-purpose flour 1/2 cup Cocoa powder 2 1/2 tsp Baking powder 1 1/2 tsp Baking soda 1 tsp Salt 1 tsp Cinnamon 3/4 cup butter or margarine -- softened 2 cups Sugar -- (or 1 1/3 c. powdered fructose) 3 Eggs 2 tsp Vanilla 2 teaspoons Grated orange peel 2 cups zucchini -- Coarsely grated, unpeeled 1/2 cup Milk 1 cup Chopped nuts Combine dry ingredients and set aside. With a mixer beat the butter and sugar until smooth. Add eggs and beat well. With a spoon stir in vanilla, orange peel, and zucchini. Alternately stir in the dry ingredients and the milk. Add nuts at the last. Pour into 10-in. tube pan and bake at 350 degrees for about 1 hour. May also be baked in small or medium loaf pans. Drizzle with sugar glaze or sprinkle with powdered sugar if desired. Freezes well. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Bread (Potica) Recipe By :Diana's Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Holiday And Gift Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs -- beaten until lemon colored 1 cup milk -- boiled and cooled 1 1/2 cups sugar 1 tablespoon salt 1 teaspoon lemon extract 3 yeast cake 7 cups flour -- plus 2 tablespoons flour 1/2 pound butter -- melted --Filling:-- 1 1/4 pounds ground walnuts 1/4 cube butter -- melted 2 eggs -- beaten 2 cups sugar 1 pound raisins -- ground -- or dates Combine 1/4 cup water, yeast and 2 tablespoons flour; let rise for 10 minutes. Mix eggs, 1 cup water, milk, sugar, salt and extract together; add yeast mixture. Add remaining flour until damp; add butter. Knead until smooth. Let rise until doubled in bulk. Roll out dough. Spread Filling on dough; roll up like jelly roll. Let rise for 30 minutes. Bake at 350 degrees for 1 hour. Cool before slicing. Keeps well. Combine all ingredients; mix well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cocoa Banana Muffins Recipe By :Unknown Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Fruit And Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons cocoa 1/2 cup sugar 1 1/2 cups all-bran(r) Cereal 3/4 cup skim milk 2 large egg whites 2 tablespoons oil 1 cup mashed bananas Combine flour, baking powder, salt. cocoa & sugar. Combine all bran & milk. Let stand 2 minutes. Add egg whites & oil. Beat well. Stir in banana. Add flour mixture, stirring just until combined. Pour into 12 greased muffin cups. Bake at 400F for 25 minutes. >From: "Bill Hatcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coffeecake, Grandma Elsie's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 yeast cake -- * 1 1/2 cup. warm water 3/4 cup. butter 3/4 cup. sugar enough flour to make soft dough 3 eggs 2 cup. milk 1 dash nutmeg 1 cup. raisins --- Mix together: 3/4 cup. sugar 1/2 cup. brown sugar 1/2 teaspoon. cinnamon * (she only used the old wet cake type ... substitute a couple pkgs of dry yeast) Makes three 9 x 13 pans Dissolve yeast in water and allow to expand. Cream butter and sugar. Add eggs and all other ingredients, including yeast. Let rise until double in bulk. Put in greased and floured pans. Pat the dough down and spread with melted butter. Sprinkle sugar mixture on the top. Take a teaspoon, using the back and punch down on the dough, making holes so the sugar mixture falls into them. Don't let rise too long. Bake at 350=B0 for 30 minutes or until done. Serve sliced and spread with LARGE gobs of butter. If you don't like raisins, pick them out and give them to Cousin Janice. She likes them - at least she used to. The instructions I received for this recipe were sketchy - "mix and bake" were about it! So I have added directions. Grandma ALWAYS had this coffeecake when we came over. All of us who were not in church choir would gather there on Wednesday nights to wait for the singers to finish practice. When they came, we'd have "lunch," which would include this coffeecake and coffee as well as cake or cookies brought along by the aunts. - - - - - - - - - - - - - - - - - - - NOTES : This is my German grandmother's coffeecake recipe. It sounds like it fits the request that was made. It's wonderful with slabs of REAL butter on it! but it does stale quickly, so eat it up! You can halve or third the ingredients and make less. * Exported from MasterCook * Cornbread #10 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 1 cup flour 1/4 cup sugar 1 Tbsp baking powder 1/2 tsp salt 1 can whole kernel corn -- (15 1/4 oz.) drained (A) 1 can cream style corn (B) -- (14 3/4 oz.) 1/2 cup butter or margarine -- melted 1/4 cup milk 2 eggs -- beaten (C) Combine the first 5 dry ingredients in a large bowl. Mix well. Combine corn, butter, milk, and eggs in another bowl. Mix well. Pour in flour mixture. Stir just enough to blend. Pour into 8-inch square baking pan.(D) Bake in a preheated 400 degree oven for 25-30 minutes. Notes: (A) May use whole kernel gold & white corn. (B) May use cream style white corn. (C) May use 1/2 cup egg substitute ("Eggbeaters") instead of eggs. (D) May use the same recipe for cornbread muffins: Pour mixture into 12 large greased or non-stick muffin cups. Bake for 15-20 minutes, or until golden brown. >From: Hzmyers@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #11 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Low Fat Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup yellow cornmeal 3/4 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup milk -- or (skim milk) 1 egg -- or (1/4 cup egg substitute) 2 tablespoons vegetable oil -- (1 tbsp. oil) 9 ounces creamed corn -- or (8 3/4 oz) vegetable cooking spray Combine first 5 ingredients in a bowl; make a well in the center. Combine milk and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Place a 10 inch cast iron skillet in a 450 degree oven for 5 minutes. Remove from oven; heavily coat skillet with cooking spray, and immediately spoon batter into skillet. Bake at 450 degrees for 27 minutes or until a wooden pick inserted in the center comes out clean. Yield: 9 servings (serving size: 1 wedge.) >From: Douglas & Laurie Donofrio - - - - - - - - - - - - - - - - - - - NOTES : Thank you to everyone who sent me recipes for Cornbread with creamed corn. They were all wonderful and I fiddled with one until it "tasted like Grandma's". (My husband would like to add the word finally. I am forbidden to make cornbread again for at least a month. But under the circumstances I'd say that he loved all the recipes if he is willing to have it again so soon.) Below is the recipe for anyone who is interested (substitutions do work well). The time and temp are from the original recipe, I'm temporarily stuck in an apartment with a "tempermental" oven. So I cannot vouch for them, just check regularly, because mine was done in 19 minutes. * Exported from MasterCook * Cornbread #12, Honey Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Low Fat Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal 3 tbsp. butter 1 cup flour 1 cup milk 1/3 cup. honey 3 1/2 tsp. baking powder 1 egg -- beaten 1 dash salt Mix corn meal, flour, baking powder and salt. Melt butter with honey and cool slightly before adding beaten egg and milk. Add liquids to dry ingredients to dry ingredients and mix. Pour into a greased 8x8" cake pan and bake at 425F for 18-20 min. If using the quick bread cycle of the bread machine, just dump everything in. I tried about 200 recipes in searching for the ultimate cornbread. This was the best of the bunch, in my opinion. >From: MHarris269@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #13, Panhandle Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup CornMeal -- Yellow 1 tablespoon Baking Powder 1 cup Cheddar cheese -- Sharp, Shredded 2 Eggs -- Lg, Beaten 1/2 cup Vegetable Oil 1 cup Dairy Sour Cream 8 ounces creamed corn -- 1 can 4 ounces Green Chiles -- Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. >From: Beynong@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #14, Russian Recipe By :Peggy Huffman, Hour Magazine Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup Cornmeal -- self-rising 2 tablespoon Sugar -- granulated 1/2 cup Oil 1 cup Onions -- chopped 1/2 cup Cheese -- shredded 3 Peppers -- hot, chopped, 1 cup Corn -- cream-style, 8 oz 2 cup Buttermilk 2 Eggs -- beaten Preheat oven to 425 degrees. Combine all ingredients except eggs and buttermilk. Add eggs and buttermilk. Stir. Pour batter into skillet with ovenproof handle. Bake 45-50 minutes. NOTE: For best results use a cast-iron skillet that is 4 inches deep. Peggy Huffman, Pineville WV. A first place winner of The Hour Magazine contest, from The Hour Magazine Cookbook, Gary Collins. Roy from North Beach MD 01/05 04:39 >From: Beynong@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread #15 Recipe By :A Feast Made for Laughter, Craig Claiborne Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can cream-style corn -- (8 1/2 oz) 1 cup yellow cornmeal 3 Eggs 1 teaspoon Salt 1/2 teaspoon Baking soda 3/4 cup Milk 1/3 cup Melted lard or butter 1/2 cup Grated sharp cheese 2 tablespoon Butter Preheat the oven to 400 degrees. In a mixing bowl combine the corn, corn meal, eggs, salt, baking soda, milk, lard and half the cheese. Beat well. Meanwhile, put the 2 Tbsp. of butter in a 1 1/2-qt casserole (preferably a glazed Mexican earthenware casserole) or a 9-inch skillet. Place the casserole in the oven until butter is hot but not brown. Immediately pour in the corn bread mixture. Sprinkle with remaining cheese and bake 40 minutes. >From: Beynong@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cornbread, Mcpherson Recipe By :Cooking Light, October 1994, page 138 Serving Size : 12 Preparation Time :0:06 Categories : Breads: Quick & Muffins Fatfree Hand Made Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup yellow cornmeal 1 Cup all-purpose flour 1 Tablespoon baking powder 1/2 Teaspoon salt 1 1/4 Cups skim milk 2 egg whites -- lightly beaten Vegetable cooking spray Combine first 4 ingredients in a bowl, and stir well. Combine milk and egg whites, and add to flour mixture, stirring just until dry ingredients are moistened. Pour batter into a 9-inch square baking pan coated with cooking spray. Bake at 400 degrees for 20 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; let cool completely on a wire rack. Yield: 12 servings (serving size: 1 [3 x 2-1/4-inch] piece) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 92.3 Fat 0.3g Carb 18.5g Fib 0.9g Pro 3.5g Sod 202mg CFF 3.4% * Exported from MasterCook * Cornbread, Very Good Recipe By :Sunset Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Fatfree Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-Purpose Flour 1 cup Yellow Cornmeal 1/4 cup Sugar 1 Tsp Baking Soda 3/4 Tsp Salt 1 cup Nonfat Plain Yogurt 2 Lg Eggs Prep and Cook Time: About 25 min Makes: 8 - 9 servings In a bowl, mix flour, cornmeal, sugar, soda and salt. Add yogurt and eggs and mix just until blended. Pour into a buttered 8 - 9" sq or round pan. Bake in a 400F oven until bread springs back when gently pressed in center, 20 - 25 min. Cut in squares or wedges. Serve warm. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This bread has a hearty corn flavor and a springy texture that holds up when it's dunked into soups and bean stews. For tender wedges bake the bread in an 8" cast-iron frying pan. For browner, crunchier bread bake the batter in cornstick pans for about 15 min, yields 14 - 16 sticks. * Exported from MasterCook * Cranberry Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons yeast 3 cups whole wheat flour 1 cup oatmeal -- (I use large flake) 2 teaspoons salt 2 tablespoons sugar 2 tablespoons Canola oil 1 1/2 cups water -- plus 2 tablespoons water --- 1/3 cup cranberry preserves This is for a 2 lb loaf. * I wait for the beeps (not sure if I need to do this or not) to add >From: "Nancy Hill" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Treasures Recipe By :Fleischmann's Yeast Serving Size : 16 Preparation Time :0:00 Categories : Breads Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FILLING*** 16 Ounces Cream Cheese -- softened 2 Eggs 1/2 Cup Sugar 1 Teaspoon Pure Vanilla Extract 1 Cup Dried Cranberries -- Or 1 cup Miniature Chocolate Chips -- Semisweet ***DOUGH*** 3 3/4 Cups all-purpose flour -- To 4 1/4 Cups 3 Tablespoons Sugar 4 Teaspoons Orange Peel -- Freshly Grated 1 Package Fleischmann's Quick-Rise Instant Yeast -- or 2 1/4 tsp 1/2 Teaspoon Salt 1/4 Teaspoon Ground Mace 1/2 Cup Milk 1/3 Cup butter or margarine -- Cut Up 1/4 Cup Water 3 eggs -- Divided Use To make filling: In medium bowl of electric mixer, beat cream cheese, 2 eggs, sugar and vanilla until smooth. With spoon, stir in dried cranberries. Cover; refrigerate while preparing dough. To make dough: In large bowl, combine 1 cup flour, sugar, orange peel, undissolved yeast, salt and mace. Heat milk, butter and water until very warm (120' to 130'F); stir into dry ingredients. Stir in 2 eggs, 1 egg yolk (reserve one egg white) and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. To shape: Divide dough into 16 equal pieces; roll each to 6-inch circle. Place an equal amount of filling on center of each. Bring dough up around filling, pleating and pinching firmly just above ling to seal. Place 2 inches apart on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Uncover rolls; pinch again, just above filling, to reseal. Lightly beat reserved egg white; brush on rolls. Bake at 350'F for 20 to 25 minutes or until golden brown, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. When cool, tie each with narrow ribbon. Scanned & formatted by Carole Walberg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Croatian Nut Roll (Orahnjaca) Recipe By :Barbara Suveljak Hosni Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups unbleached flour 1/2 teaspoon salt 1/2 cup sugar 1 cup light cream 3/4 cup water 4 egg yolks -- beaten 2 oz. cake yeast 1/2 cup water 1/4 pound unsalted butter -- melted 1 1/2 tablespoons sugar 1 tablespoon sour cream 1 egg yolk Filling: 1 pound walnuts -- finely ground 1 cup sugar 1/2 stick butter -- melted 1/2 cup milk -- (1/2 to 1) 2 egg whites -- beaten 1/4 teaspoon walnut flavoring Sift together flour, salt and 1/2 cup sugar in a large mixing bowl. Heat cream and 3/4 cup water until lukewarm. Add egg yolks and melted butter. Dissolve yeast in 1/2 cup lukewarm water, and 1 1/2 tablespoon sugar and add the egg mixture. Make a well into the flour, slowly pour yeast mixture into the flour beating well with wooden spoon. On a slightly floured board, knead dough until it is elastic and smooth. If dough sticks to the board, add a little flour, knead 15 to 20 minutes. Place dough in a large bowl lightly greased, turning to grease top. Cover with a towel and let rise until double in bulk. Punch dough down. On a slightly floured board shape into a ball, then divide ball in half. Now shape each piece into a smooth ball. Place 1 ball in bowl and cover with a towel. Place the other on a slightly floured board, cover and let rest 5 to 10 minutes. Now roll as for jelly roll 11" x 5", spread the nut filling (after mixing ingredients well) and start rolling, rolling away from and pulling roll towards you each time you make a turn. Place in a greased pan 11" x 5", seam side down, prick about 10 times with a fork to release air. Brush with 1 egg yolk mixed with 1 tablespoon of sour cream. Cover and let rise until double in bulk. Bake at 350 for 45 minutes to 1 hour. Other ball can be filled with other filling. >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - NOTES : From Hermine Sostarich of Brookfield, Wisconsin: My mother, Barbara Suveljak Hosni and father, Thomas Frank Hosni, Sr., passed through Ellis Island in September 1913 from Austria-Hungary. My mother decided I should have some of her recipes. As a result, we did a "stop and measure" as she prepared Nut Roll. * Exported from MasterCook * Crumpets #2 Recipe By :The Good Housekeeping Cookery Book Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 g bread flour 1 1/2 teaspoons dried yeast 1 pinch sugar 300 ml tepid water 1/2 tsp salt 1/2 tsp bicarbonate of soda 225 ml milk Dissolve the yeast in 50 ml of the water with the pinch of sugar. Sift the flour into a mixing bowl, and pour the dissolved yeast into a well in the center, follow with milk. Mix to give a thick batter consistency. Using a wooden spoon, vigorously beat the batter for a bout 5 minutes to incorporate air. Cover and leave in a warm place for 1 hour, until sponge-like in texture. Beat the batter for a further 2 minutes to incorporate air. Place a large, preferably non-stick frying pan on to a high heat and, using absorbent kitchen paper, rub a little vegetable oil on the surface. grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry cutters. Place the rings blunt edge down on to the hot surface and leave for about 2 minutes, or until very hot. Pour the batter into a large measuring jug. Pour a little batter into each ring to a depth of 1 cm. Cook the crumpets for 5-7 minutes until the surface of each appears dry and is honey-combed with holes. When the batter has set, carefully remove each metal ring. Flip the crumpet over and cook the second side for 1 minute only. Cool on a wire rack. Continue until all batter is used. it is important that the frying pan and rings are oiled each time, and heated before batter is poured in. When required, toast the crumpets on both sides and serve hot. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : The recipe is a very good one from The Good House Keeping Cookery book. I have been using it for years. I have a set of eight crumpet rings I use for this. Bicarbonate of soda is baking soda. * Exported from MasterCook * Crusty Italian Loaf, Amy's Recipe By :AMY SCHERBER Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup very warm water 3/4 Teaspoon active dry yeast 1 Cup cool water 1 1/2 Cups Sponge Starter -- See Recipe 3 1/2 Cups Unbleached All-Purpose Flour 1 Tablespoon Kosher Salt -- Plus 1 Tsp Kosher Salt Combine the warm water and yeast in a large bowl and stir with a fork to dissolve the yeast. Let stand for 3 minutes. Add the cool water and sponge starter to the yeast mixture and mix with your fingers for about 2 minutes, breaking up the sponge. The mixture should look milky and slightly foamy. Add the flour and salt and mix with your fingers to incorporate the flour, scraping the sides of the bowl and folding the ingredients together until the dough gathers into a mass. It will be wet and sticky, with long strands of dough hanging from your fingers. If the dough is not sticky, add 1 tablespoon of water. Move the dough to a lightly floured surface and knead for about 5 minutes, until it becomes supple and fairly smooth. This is a sticky, wet dough; don't be tempted to add more flour to the work surface. Just dust lightly and use a dough scraper as necessary to loosen the dough from the table during kneading. Allow the dough to rest for 15 minutes, covered with oiled plastic wrap. (This rest period is the autolyse.) Knead the dough 3 to 5 minutes, until it is stretchy and smooth, yet still slightly sticky. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn the dough in the bowl to coat with oil. Cover the bowl tightly with plastic wrap and let the dough rise at room temperature (75 to 77 degrees) for about 1 hour, or until the dough looks slightly puffy but has not doubled. Place the dough in the refrigerator for at least 8 hours, or preferably, overnight to let it relax, develop flavor, and become more manageable. Take the dough from the refrigerator and let it sit at room temperature for 1 to 2 hours, until it begins to warm up and starts to rise. Flour a work surface well and gently dump the dough onto it. Divide the dough into three equal pieces, about 13 ounces each. Gently flatten one piece, pressing out some of the air bubbles, and stretch it into a rectangle. Fold the top third down and the bottom third up as if you were folding a business letter. Now form the loaf into a short baguette by rolling the dough over from left to right and sealing the seam with the heel of your palm. Fold the dough over about 1/ 3 of the way each time, seal the length of the loaf, then repeat. You want to gently draw the skin tight over the surface of the loaf while leaving some air bubbles in the dough. Seal the seam, being careful not to tear the skin of the dough or deflate its airy structure. Do not elongate. These loaves are about 10 inches long. Cover an area on the work surface with a thick layer of flour and place the loaf, seam side down, on the flour. Repeat with remaining pieces of dough. The loaves will be loose and slightly irregular in shape. Leave plenty of space between the loaves they will spread as they rise. Cover the loaves with well oiled plastic and let them rise for 1 to 2 hours, until bubbly and loose. Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel very generously with cornmeal. Line an upside down baking sheet with parchment paper and sprinkle very generously with cornmeal. Lift one loaf, flip it over so the floured side is on top, and gently tug on the ends to stretch the loaf to the full length of the peel, or about 14 inches on a pan. Repeat with the remaining loaves, placing 2 on the peel and 1 on the pan. Dimple each loaf with your finger in about 6 places, but don't deflate them too much. Be sure the loaves are loosened from the peel, then carefully slide them onto the baking stone. Place the pan of bread on the rack below the stone. Using a plant sprayer, quickly mist the loaves with water 8 to 10 times, then quickly shut oven door. Mist the loaves again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaves sound slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the loaves will soften as they cool.) Transfer the bread to a rack to cool for at least 30 minutes before serving. Yield: 3 loaves >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dijon Rye Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Yeast 1 Cup Bread flour 1/2 Cup Whole wheat flour 1/2 Cup Rye flour 1 Tablespoon Gluten, wheat 1/3 Cup Dijon mustard 2/3 Cup Water 1 Tablespoon Lecithin granules 1 Tablespoon Molasses Dump yeast in machine. Dump in flours and lecithin granules Fill measuring cup to 2/3rds with warm water. Add mustard until liquid measures a full cup. Add molasses and stir. Dump in machine. Set machine to basic bake. A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly. Makes a fabulous egg salad sandwich. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double/triple Chocolate Bread Recipe By :More Bread Machine Bounty Book, BH & G Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 pound -- 1 1/2 pounds 2/3 Cup Milk -- 1 cup 1 Tsp. Vanilla or Choc. extract -- 1 1/2 tsp. 1 Egg -- 1 1 Tablespoon butter or margarine -- 1 Tbls. 2 Cups Bread flour -- 3 cups 2 Tablespoons brown sugar -- 3 Tbls. 1 Tablespoon unsweetened cocoa -- 4 tsps. 1/2 Tsp. salt -- 3/4 tsp. 1 Tsp. active dry yeast -- 1 1/2 tsp 1/2 Cup semisweet chocolate chips -- 2/3 cup -- (mini pieces are ok) I've learned to put in less of the main liquid (milk in this case) whenever there are other liquids involved (eggs, honey, extracts, etc.) - you can always add more liquid but it's damn hard to take it back out. For "Mexican" Chocolate bread: add 1/4 tsp. cinnamon for the 1 pound loaf, 1/2 tsp. for 1 1/2 pound loaf. >From: mpowers@tiac.net (m.p.) - - - - - - - - - - - - - - - - - - - NOTES : Ok, in the More Bread Machine Bounty Book from Better Homes and Gardens, they call it "Double Chocolate" but if you use chocolate extract instead of vanilla, you can call it "Triple!" Anyway, I've made this for many people and it's definitely best when it's fresh - it might make nice French toast for kids but I never tried that. I can't stand the thought of eating bread that's more than 2 or (eeeeewww...) 3 days old - I just toss it out to the birds. Someone said if you amortize the cost of the bread machine over 20 years, a loaf of bread only costs about 23 cents...so I can't see adding chemicals to it to try to make it last longer. Might as well just eat the stuff from the store that's been treated to outlast King Tut's mummy... * Exported from MasterCook * Dough Enhancer #2 Recipe By :BOB FORD Serving Size : 1 Preparation Time :0:00 Categories : Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 EGG 1 tablespoon VITAMIN C POWDER 1 tablespoon DRIED TOFU POWDER 1 tablespoon PECTIN 1 tablespoon DRY BUTTERMILK POWDER 1 tablespoon LECITHIN GRANULES 1 tablespoon MALTED MILK In every loaf of bread I make, I add the following home made dough enhancer. It is much cheaper (and I think better) than the kind you buy prepackaged. This dough enhancer does wonders for me. If you can not find these ingredients in a grocery store try a health food store. I also cut the salt in half for several reasons. 1. I think most people get too much salt in their diet for good health 2. It make the bread rise higher, especially in wheat breads. 3. I tried several different breads with half the salt and the full amount and I could not tell any difference in the bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drying Starter #2 Recipe By :Jay Hosler Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** You can dry your sourdough to travel with it. Just pour a thin layer of active culture onto wax paper and leave it to dry in a clean place. A 1/4" layer may take a week to dry thoroughly. When it's dry, grind it to a powder. It will remain viable indefinitely. To reconstitute it, take some (not all - save some to correct errors!) and add it to 1/2 C water and 1/2 C flour. A quart mason jar works well for this purpose. Stir well and put aside in a warm place for 24 hours. By that time you should see alcohol on top. Add another half cup each of water and flour and repeat. If the total volume in your jar gets too high (remember, once it's active it will want to double) throw some out before you add the water and flour. With a few repetitions of this feeding you will have an active culture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Drying Starter #3 Recipe By :Albert A Taber Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Cover a dish or pan with plastic wrap or waxed paper to prevent sticking. After you have fed your starter and let it get active e, pour some onto the covered dish. The thicker the layer the longer it will take to dry. I use a broiler pan and pour it 1/4 inch deep as I use a lot of it. It takes nearly a week to harden. Set aside at room temperature until it gets brittle - may be a few days. Break into small pieces and grind in a blender, coffee grinder or food processor. There you are. It will keep a long time. The yeast has sporated and will stay that way for years. At one time it was used to chink the walls of cabins an d some of that stuff has been reactivated. The gentleman did not put his name or address on the information he mailed me with some of his dried starter. He may answer you on the Digest. He is 77 years old. I suggest you dry some of your starter and they reconstitute it and see if it is OK. His instructions for reactivation are as follows: Dissolve the contents of the package he sent (about 1 heaping tablespoon) in 3/4 cup warm water (90 degrees) , add 3/4 cup white bread flour and 1 teaspoon sugar in glass or plastic container (NOT METAL). Place the bowl (covered with damp towel) in warm place (the oven with the light on is about 85 degrees, but test it first) for up to 48 hours. It will get bubbly from the fermentation. IT'S ALIVE!! Mix one cup warm (95) water, add 1 cup flour, l tablespoon dried potatoes or use potato water and let set in the warm place till bubbly again. Don't worry about the lumps as the fermentation will take care of them. Now you can store it in the frig till needed. It may develop a clear liquid on top, if so stir it back in as this is the alcohol, keep it happy. It will need feeding about every couple of weeks, just add one cup warm skim milk or water, 1 T sugar and 1 cup flour. Once in a while add 1 tablespoon of dried potatoes or use potato water. If it looks sick add 1 T Cider vinegar to give it a kick in the behind. Give the excess to a friend or you can keep some of it in the freezer for several months between feedings. When you want to bake something bring the starter up to room temperature, mix in 1 cup flour, 1 cup warm water or skim milk and let set overnight to ferment. The next morning, remove one cup to keep in a covered jar as a starter for use next time, feed it, then do your baking. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggnog Oat Bran Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Holiday And Gift Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 1 1/4 cup Whole wheat flour 1 1/4 cup Bread Flour 1/2 cup Rolled Oats -- (Quaker Oats) 1/2 cup Oat bran 3 Tbsp Gluten Flour, 100% 1 Tsp Salt 1 Tsp Cinnamon 2 Egg White -- Or 1 Egg Or 1/4 cup Egg Substitute 1 1/4 cup Warm eggnog Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "start." >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB: 1 1/8 cups Milk -- * see note 2 tablespoons potato flakes 4 tablespoons unsalted butter 1 tablespoon sugar 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons yeast -- Rapid or quick 1 pound: 2 pound Milk 3/4 Cup 1 1/3 cups potato flakes 1 1/2 tbsp 2 1/2 tbsp unsalted butter 2 1/2 tbsp 5 tbsp sugar 2 tsp 1 1/3 tbsp salt 3/4 tsp 1 tsp bread flour 2 cups 3 1/2 cups rapid or quick yeast 1 tsp 1 1/2 tsp * I use Instant nonfat dry milk mixed with water (to equal same measurement of milk) mostly because I like this bread in the morning & of course milk would spoil so there is no problem using the timer with this. Use the sweet, white cycle on light to medium setting >From: Marceline8@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Finnish Pulla (Coffee Bread) Recipe By :The Bread Machine Cookbook V Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 teaspoon vanilla 1 1/2 eggs 3 tablespoons butter 1/3 cup sugar 1 teaspoon salt 1 teaspoon cardamom -- (*see note) 3 cups bread flour 2 teaspoons rapid or quick yeast This is a very high rising bread, I have a 2 lb machine but never make more than this 1 1/2 lb recipe. If you see bread is going to rise up to & touch viewing window pierce with a skewer to let some air out. Put in the order given for your type of ABM Glaze: Add 1/4 cup sugar to 1 beaten egg and mix well. Brush on raised bread. sprinkle sugar and poppy seeds or chopped or sliced almonds on top and bake. If doing this in the machine, be careful not to spill into the machine itself! >From: Marceline8@aol.com - - - - - - - - - - - - - - - - - - - NOTES : The Vanilla extract is my addition and I also substituted cinnamon for the cardamon. Use a sweet, white; cycle; no timer, light setting * Exported from MasterCook * Flaky Angel Biscuits Recipe By :Washington Post, November 20, 1996 Serving Size : 1 Preparation Time :0:00 Categories : Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups all-purpose flour -- about 8 teaspoons baking powder -- (2 tablespoons plus 2 teaspoons) 2 teaspoons salt 1 teaspoon baking soda 3 tablespoons sugar 1/4 cup cold unsalted butter 1/2 cup cold shortening 5 teaspoons dry yeast 1/2 cup warm water 1 3/4 cups warm buttermilk -- (1 3/4 to 2) Melted butter -- (optional) (Makes about 2 1/2 dozen biscuits) In a large bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut the butter and shortening into the flour mixture until it's well distributed and the mixture is crumbly. In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell. Add the yeast mixture and the warm buttermilk to the flour mixture and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate overnight, or for as long as 2 weeks. To bake, remove a portion of dough. Preheat oven to 400 degrees. On a lightly floured board, roll dough out to a thickness of 1 inch. Cut into rounds, wedges or squares with a knife or biscuit cutter. Brush generously with melted butter. Place on baking sheet and, if desired, sprinkle lightly with a bit of flour. Bake until lightly browned on top, about 12 to 15 minutes. Per biscuit: 145 calories, 3 gm protein, 19 gm carbohydrates, 6 gm fat, 7 mg cholesterol, 2 gm saturated fat, 204 mg sodium. >From: rprovanc@osf1.gmu.edu - - - - - - - - - - - - - - - - - - - NOTES : I got this recipe out of last year's Thanksgiving Food Section, and baked it again for this year. Really easy, yummy and convenient.A combination of leaveners--yeast, baking powder and baking soda--make these Southern biscuits extra light. Traditionally, a big batch of the dough is made and kept refrigerated. Portions, cut off as required, ensure that every meal has a basket of piping hot little breads. Incidentally, this same dough, rolled thin or simply hand-stretched, then fried up in olive oil or slapped on an open grill, produces tender/chewy, absolutely incredible flatbreads (similar to Indian naans)--great for rolling around turkey leftovers. * Exported from MasterCook * Focaccia #6 Recipe By :kitmailbx/aol Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup tepid water 1/4 cup olive oil 2 teaspoons garlic -- minced 2 tablespoons fresh basil -- chopped -- or rosemary (2 tsp dried) 1 teaspoon sugar 1/2 teaspoon salt 4 cups flour 1 1/2 teaspoons yeast Dissolve yeast in water. Put remaining ingredients into food processor. Add oil to yeast water and slowly pour into running processor. Check for consistency and adjusting as needed. Let stand 10 minutes, then run for 30 revolutions. Place in greased tub and let rise 2 hours. Punch down and shape into 10" circle on parchment paper with cornmeal. Cover and let rest 40 minutes. Dimple dough with fingertips. Brush with olive oil and top with garlic slivers, sauteed onions, fresh herbs. Bake in preheated oven 400° for 25 to 30 minutes. Makes great sandwiches. >From: LoisO43779@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia #7 Recipe By :Unknown Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large mild onion -- sliced 2 tablespoons dry yeast 1 tablespoon sugar 3/4 cup warm water 1/2 cup olive oil -- divided 1 teaspoon salt 1/2 cup warm water 3 cups flour -- (more as needed) Kosher salt Rosemary Cover sliced onions with cold water. Set aside. Combine yeast, sugar and 3/4 c. water, set aside till bubbly. Stir in 1/3 cup oil, salt and 1/2 cup water. Add 2 1/2 cups flour and knead till smooth, adding flour as needed. Put dough in greased bowl and rise in warm, steamy oven till doubled, 30 to 45 minutes. While dough is rising, drain onions well and saute in 1 T oil till limp. Remove from heat, cover and set aside. When dough has risen, punch down, allow to rest 10 minutes, then roll out into a circle or rectangle to fit chosen greased pan. Let rise again 30 minutes. Dimple dough with fingers and drizzle and brush with remaining oil. Sprinkle with kosher salt to taste. Drain onions and scatter over surface. Sprinkle entire dough generously with crushed rosemary. Bake 400 for 30 to 35 minutes, till crusty and golden. Cut in wedges or squares. Serve warm but it's good cold too. >From: LoisO43779@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia, Caramelized Onion Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 2 Tbs olive oil -- or veg. oil 2 cups bread flour 1 Tbs. sugar 1 teaspoon salt 1 1/2 teaspoons bread machine yeast ONION TOPPING: 3/4 cup shredded mozzarella cheese 2 Tbs. grated parmesan cheese l. Measure carefully, placing all ingredients except Onion topping and cheeses in bread machine pan in the order recommended by the manufacturer. Bake on Dough cycle. 2. Grease cookie sheet. Pat dough into 12 inch circle on the cookie sheet. Cover and let rise in warm place about 30 minutes or until double. Prepare Onion Topping. 3. Heat oven to 400F. Make deep depressions in dough at 1 inch intervals with finger or handles of wooden spoon. Spread topping over dough. Sprinkle with cheeses. Bake 15-18 minutes or until edge is golden brown. Remove from cookie sheet to wire rack. Serve warm ONION TOPPING Melt 3 Tbs. margarine or butter in 10 inch skillet over medium low heat. Add 2 medium onions, sliced and two cloves of chopped garlic. Cook , stirring occasionally until onions are brown and caramelized. Remove from heat, follow above instructions. >From: Jdbthomp@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccias, Mini Party Recipe By :Fleischmann's Yeast Serving Size : 6 Preparation Time :0:00 Categories : Fatfree Hand Made Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups Bread Flour -- up to 2 1/2 cups 1 Package Fleischmann's Quick-Rise Instant Yeast -- or 2 1/4 tsp 1/2 Teaspoon Salt 2/3 Cup Warm Water -- 120F To 130F Olive Oil Toppings -- ** **Topping Combinations (use one or more of the following) - Prepared pesto sauce, sliced plum tomatoes and pine nuts - Sliced mushrooms, sliced red onion, grated Parmesan cheese and thinly sliced green onions - Crumbled feta cheese, walnut halves, chopped fresh basil leaves and sliced red bell pepper - Finely chopped garlic, sliced ripe olives, sliced red and green bell pepper and pecan halves To make dough: In large bowl, combine 1 cup flour, undissolved yeast and salt. Stir water and 1 tablespoon olive oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. To shape: Divide dough into 6 equal pieces; flatten each to 5-inch circle. Place on greased baking sheets. With handle of wooden spoon, make indentations in dough at 1-inch intervals. Lightly brush tops with additional olive oil. Arrange desired topping ingredients over each, adding ingredients in order listed. Cover; let rise in warm, draft-free place until almost doubled in size, 20 to 30 minutes. Bake at 425'F for 15 to 18 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks. Bread Machine Variation (all-size machines): Measure dough ingredients into bread machine pan as suggested by manufacturer; use 2 1/4 cups bread flour and 1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast. Process on dough/manual cycle. When complete, remove dough to floured surface; knead in additional flour to make dough easy to handle, if necessary. Shape and proceed as directed. Makes 6 (6-inch) focaccias Scanned & formatted by Carole Walberg - - - - - - - - - - - - - - - - - - -