* Exported from MasterCook * Fresh Coriander, Ginger And Chile Bread Recipe By :ALFORD AND DUGUID Serving Size : 8 Preparation Time :0:00 Categories : Breads Fatfree Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups semolina flour 1 Cup plain yogurt 1 Fresh Red Chiles -- Seed, Devein, Fine Chop Or 1 Jalapeno 1 Tablespoon ginger -- finely chopped 1 Tablespoon Curry Leaves if using dried rehydrate before using 2 Tablespoons coriander leaves -- roughly chopped 1/2 Teaspoon salt 2 Cups warm water Oil for griddle surface You will need a medium-sized mixing bowl, a large cast iron or other heavy griddle, a paper towel, a flat wooden spoon or rubber spatula, and a metal spatula. In a medium-sized bowl, mix together the semolina, yogurt, chile, gingerroot, curry leaves, coriander leaves, and salt. Add the water a little at a time, stirring while you pour. When all the water has been added and the batter is smooth, cover the bowl and let the batter rest for approximately one hour. To cook the breads, heat a large cast iron griddle over medium high heat. Lightly oil the surface of the griddle using a paper towel, and reserve the towel for use between each dosa. When the griddle is hot, pour on one-half cup of the batter. As you pour, move in a circle out from the middle, trying to distribute the batter in as large a circle as possible. Immediately after, use the flat back side of a wooden spoon or rubber spatula to move the batter to cover the gaps, trying again to increase the diameter of the dosa. Try to make a circle 9 to 10 inches in diameter. Over a medium high heat, the dosa will cook on its first side for one minute and a half. After it has been cooking for one minute, begin to loosen it from the griddle with a sharp-edged spatula. Coax the dosa, don't force it, as it will come off easily from the griddle when it is ready. When ready, flip to the other side. The second side will cook in one and a half to two minutes, depending on the thickness of the dosa and the heat of the griddle. You can check the dosa by simply lifting a corner with your spatula. It should have nicely browned spots, but not nearly as uniformly brown as the first side. When ready, remove to a plate. Before starting the second dosa, rub the surface of the griddle with the oily paper towel, or if it's particularly dry, add a little more oil. Continue cooking until all the dosas have been made (they can be stacked one on top of the other when they finish cooking), or serve immediately as they are made, flapjack-style. Yield: eight dosas, each 9 to 10 inches in diameter >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : These delicious crepe-like breads are called rava dosa in India. They are made from semolina flour and spiked with chiles, ginger, curry and coriander leaves. Cal 176.1 Fat 1.5g Carb 33.4g Fib 2.1g Pro 6.7g Sod 151mg CFF 8% * Exported from MasterCook * Fruit Cocktail Bread #2 Recipe By :Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- or 1/2 a package 2 cups bread flour 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 cup chopped macadamia nuts -- or pecans 1 Tablespoon grated orange rind 1 Tablespoon honey 1 teaspoon salt 1 tablespoon butter or margarine 15 ounces fruit cocktail -- canned, drained 1/2 cup water Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Star". >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : This bread is very good toasted. * Exported from MasterCook * Garlic And Butter Bread Recipe By :Elizabeth M Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- or 1/2 a package 2 cups bread flour 2/3 teaspoon sugar 3/4 teaspoon salt 5 cloves garlic -- minced 1/4 cup butter or margarine 2/3 cup water Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Start". >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : Great garlic bread. Serve with a spaghetti dinner or a bar-b-que. This also makes real good sandwiches. This is one you cannot by pass. We have had this several times. MMMMMM * Exported from MasterCook * Gingerbread And Applesauce Recipe By :Elizabeth Powell on MasterChef 4.03 CD-ROM Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole-wheat flour 1 cup all-purpose flour 1 teaspoon baking soda 2 teaspoons double-acting baking powder 1/4 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 teaspoon cinnamon 1/3 cup butter 1/2 cup sugar 1 egg 1/2 cup molasses 1/2 cup hot water 2 cups unsweetened applesauce 2 tablespoons brown sugar 3 tablespoons candied ginger root -- finely chopped 1/2 teaspoon cinnamon Preparation: Sift together flour, soda, baking powder, salt, ginger, cloves, and cinnamon. Cream butter and white sugar. Beat in egg and molasses. Stir in dry ingredients, alternating with water. Place applesauce in a buttered Dutch oven or other large, heavy casserole dish. Mix brown sugar, crystallized ginger, and 1/2 teaspoon cinnamon. Sprinkle over applesauce. Pour gingerbread batter over all. Bake at 350F for 35 minutes, or until gingerbread is done. Serve at once. Yield: 12 servings Nutritional information: 227.2 calories; 5.8 grams fat (22.2% calories from fat); 3.0 grams protein; 42.6 grams carbohydrates; 31 milligrams cholesterol, 295 milligrams sodium. Diabetic Exchanges: 1 grain/starch; 1 fruit; 1 fat; 1-1/2 other carbohydrates. Note : Very easy to prepare. >From: SuenDoug@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Tried this one out tonight to rave reviews and empty plates ~~ four boys and a DH who scarfed down two pieces without even thinking about it! * Exported from MasterCook * Grandmother's Kolachi Recipe By :Rev. Mike Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups flour 1 large FRESH yeast 1 teaspoon salt 1/2 pound margarine 1/2 cup sugar 2 cups warm milk 3 eggs Besides the above you will need filling for the kolachi. Lekvar, poppy seed, apricot, and nut are four great choices. Scald milk and set aside to cool. Melt Oleo and set aside to cool. It is cool enough when you can test a drop of it on your wrist without burning yourself. While waiting for the scalded milk and oleo to cool, Shift DRY ingredients in a large bowl. Make like a crater in the center of the dry ingredients. Dissolve yeast in the scalded milk. Pour into the crater along with the oleo. Break in the 3 eggs. Mix thoroughly. Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours. Remove dough to a floured board. Kneed the dough. Divide into six parts. Let set and rise about 10 to 15 minutes. Meanwhile break an egg into a cup. Beat well. Roll each piece of dough out. Spread your filling. Bring ends in and roll up. Pinch the ends and place each roll on a cookie sheet. You can get three rolls to one sheet but don't put them to close together. With a pastry brush, brush the beaten egg on the top of each roll. The egg will give the rolls a brown glazed color. Bake at 375 degrees until the rolls are brown. I can't tell you the exact amount of time but, it's about 30 to 35 minutes I think. To test for doneness: Lightly tape the top of each roll with a fork. If they sound hollow and they are brown then they are done. Remove from oven and let cool. Now enjoy and grab the end piece before the kids find out how good the end pieces are. If you are using dry yeast, here is a little trick my Aunt Ann in Youngstown, Ohio taught me. Dissolve three packages of dry yeast in 3/4 cup of warm water (NOT HOT WATER OR YOU WILL KILL THE YEAST). When you see the yeast begin to bubble, this means the yeast is good, add it to your dry ingredients. If you are using dry yeast from the bulk jars, "Fleischmann's Bread Machine Yeast", 2& 1/4 teaspoon = 1 pkg. of dry yeast. 3 pkgs. of dry yeast = 1 large cake of fresh yeast. Rev. Mike e-mail: msabo@cidcorp.com The Best of Slovak-World The Recipes of Slovakia Remembered or The Great Slovak Cheese War of 1996 Information on Joining the Slovak World Mailing List >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - NOTES : Ok Folks, I promised to share my Grandmother's Kolachi recipe and here it is: * Exported from MasterCook * Hawaiian Sweet Bread #2 Recipe By :The Bread Machine Cookbook V, German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb -- 1 1/2 lbs 2/3 cup Pineapple Juice -- 3/4 cup 1/2 egg -- 1 3 tbsp milk -- 1/4 cup 2 1/2 tbsp butter or margarine -- 4 tbsp 1 tsp vanilla extract -- 1 tsp 1 pinch ground ginger -- 1/4 tsp 1/3 tsp salt -- 1/2 tsp 1/4 cup sugar -- 1/3 cup 2 lbs: 1 cup Pineapple Juice 1 egg 1/3 cup milk 4 tbsp butter or marg. 1 tsp vanilla extract 1/3 tsp ground ginger 1 tsp salt 1/3 cup sugar >From: Marceline8@aol.com - - - - - - - - - - - - - - - - - - - NOTES : One small can of pineapple juice(6oz) equals approx. 3/4 cup water may be added to that if you do not want to open a second can. This is a high rising bread, you may not want to make the largest size. * Exported from MasterCook * Hearty Oats And Wheat Loaf Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Yeast 1 1/2 Cups Bread Flour -- Plus 2 Tbsp Bread Flour 1 Cup Whole wheat flour 1/2 Cup Rye flour 1/2 Cup Oatmeal 1 Teaspoon Salt 1 Egg 1/4 Cup Corn syrup 1/4 Cup Butter -- softened 2 Teaspoons Sesame seeds 1 Cup Warm Water -- (120-130 degrees) I just tried adapting a regular bread recipe for my DAK, and it's come out fine, so I'll share it. It's a Pillsbury Bake- off contest winner, from the back of a flour bag. The first time I made it, it sunk in the middle. The next time I used 2 T. more flour, and accidently left the darkness control on the light side, so I don't know which fixed it! Does anyone know if it matters if you use sugar or honey instead of the corn syrup? The original recipe called for sticking the sesame seeds on the crust with an egg white--I've always just put them in the bread instead. Incidentally, if you have trouble with your DAK, are you sure all your ingredients are room temperature and you heat the liquids to 120-130 degrees? (use the probe in your microwave to heat them) I once didn't heat the water because I noticed the yeast package said 80 degrees for bread machines, but it didn't come out--it was raw in the middle. Just a thought. Let me know how this works for you. Virginia in Rochester, NY >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Make Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1. Cut margarine into combined dry ingredients by working pastry cutter back and forth across margarine and flour until mixture resembles small crumbs. 2. Stir together the liquid ingredients, such as beaten eggs and milk, using a wire whisk. 3. Pour combined liquid ingredients into combined dry ingredients and stir to form a soft dough. 4. Place dough on lightly floured surface and knead by pushing in dough with heel of hand. Then rotate dough 1/4 turn, fold top part of dough over and push in with heel of hand. Knead dough about 20 times. Roll out dough into a rectangle. Cut into 4-inch squares and cut each square into triangles. Also use this method to make biscuits, rolling out dough into circle and using 3-inch round biscuit cutter to cut out dough. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Raisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk yeast -- (2 1/4 tsp) 1 Egg 3 cups Bread flour 1/4 cup butter 1/4 cup sugar 3/4 cup warm water 1 tablespoon cinnamon 1/2 cup warm milk 1/2 teaspoon salt 1 cup raisins Add all ingredients to pan, except raisins, Select white bread setting (for Regal this is 1). Add raisins at Beep sound. >From: "Maria M. Schaefer" - - - - - - - - - - - - - - - - - - - NOTES : I have this recipe which I love the flavor and taste of but it keeps overflowing my bread machine. I have a Regal which makes to a 2 pound loaf, this is only 1 1/2 lb loaf. I made it once per directions, I made it the second time cutting water down to 1/2 cup. The recipe still rose to beyond the pan. What a mess. Your recipe is definitely "too wet". I'd start by reducing the water to 3/8 cup, reducing the yeast to 1 1/2 tsp and increasing the salt to 1 tsp. Watch the dough as it's kneading. If it appears dry or stiff after about 5 min, add more water 1 T at a time. Give the dough a pinch. It should be soft, pliable and slightly tacky to the touch. If you continue to have problems, let me know and I'll be happy to lend a hand until you perfect it. [Linda Rehberg co-author of "Bread Machine Magic'] * Exported from MasterCook * Irish Soda Scones Recipe By :The Cookin' O'The Green - February '94 edition - Family Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Fatfree Hand Made Rolls White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb White Flour 1 teaspoon Baking Soda 1 teaspoon Cream of Tartar 1/2 teaspoon Salt 1 tablespoon Margarine 1 cup Buttermilk Preheat oven to 350F. Sift dry ingredients. Cut in margarine. Add buttermilk a little at a time to make a stiff dough. Knead for two or three minutes. Roll out to 1/2 inch thick on a floured surface. Cut with a 3-inch biscuit cutter and place on a cookie sheet. Bake 15 minutes. When brown on top, turn and brown the other side. Makes 6 - 8 scones. magazine. Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY. >From: "Michael A. Cohn" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kiwi Health Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups water -- plus 2 Tbsp Water 2 Tbsp Gluten Flour 1 Tsp Sugar 1 Tsp Salt 1 Tbsp Honey 1 Tbsp Molasses 2 1/3 Cups White Flour 2 1/3 Cups Wholemeal Four 2 Tbsp Soya Grits 1 Tbsp Canola Seeds 1 Tbsp Linseed 1 Tbsp Poppy Seeds 1 Tbsp Sesame Seeds 2 Tbsp Pumpkin Kernels 2 Tbsp Sunflower Seeds 1/2 Tsp Caraway Seeds 2 Tsp Dried Yeast I then just follow the instructions for the bread machine. With the seeds I tend to put a dash of this and a shake that. >From: "McColl Family" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lavosh (Armenian Flatbread) Recipe By :Bread Machine Magic, Linda Rehberg & Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle International Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB: -- -- (1 Lb): 1 cup Water -- (3/4 C) 3 cup All-Purpose Flour -- (2 C) 1 1/2 Tsp Salt -- (1 Tsp) 1/4 cup Shortening -- (3 T) 1 Tbsp Sugar -- (2 T) 1 1/2 Tsp Active Dry Yeast -- (1 1/2 Tsp) 3 Tbsp Milk -- (2 T) Sesame Seeds -- To Taste, (To Taste) For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for the 1 1/2 lb. For Welbilt machine add 1 T more water for the 1 lb. Place all ingredients except milk and sesame seeds in bread pan, select Dough setting and press Start. When dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. Shape dough into a log. Grease 2 baking sheets or pizza pans. Preheat oven to 400 deg F. For 1 1/2 lb: With a sharp knife, divide dough into either 4 pieces for large crackers or 10 pieces for small crackers. For 1 lb: With a sharp knife, divide dough into either 3 pieces for large crackers or 8 pieces for small crackers. With a rolling pin, roll each piece into a circle that is paper thin. To pick up an move the dough, wrap it around the rolling pin then gently unroll it onto prepared baking sheets or pizza pans. With a fork, prick the surface of each cracker several times. Brush crackers with milk and sprinkle sesame seeds on top. Bake 10 - 12 min until lightly browned. Remove from oven; remove cracker from pan and cool on wire rack. Once crackers have cooled, wrap in foil, and store at room temp. 1 1/2 lb dough yields 4 large or 10 small crackers. 1 lb dough yields 3 large or 8 small crackers. Menu Selection: Dough Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This recipe produces a thin, semicrisp cracker bread that is popular in Eastern European countries. You can soften the cracker by wrapping it in damp dish towels for an hour or so. When it is bendable, spread with a curry mayonnaise and add layers of meat, tomato, cucumber, and lettuce sliced paper thin. Roll it up, slice it into 4" wide sandwiches, and you have a fabulous and unusual late-night snack for a card party. Like all of Lois and Linda's recipes ... this is excellent!! * Exported from MasterCook * Makovnjaca (Poppy Seed Roll) Recipe By :Croatian Cuisine by Alojzije and Ruzica Kapetanovic Serving Size : 1 Preparation Time :0:00 Categories : Fruit And Spice Breads Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups flour 3/4 cup milk 1/4 cup sugar 2 yeast cake 2 egg yolks 1 teaspoon lemon rind -- grated 6 tablespoons melted butter 1/4 teaspoon salt --Filling:-- 2 cups ground poppy seeds 1/2 cup sweet cream 3 tablespoons raisins 1/2 cup sugar 4 tablespoons honey 1/2 teaspoon cinnamon 1 tablespoon rum 1 teaspoon lemon rind Allow the yeast to rise in one quarter cup of warm milk until doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix together well and beat with a wooden spoon until blisters begin to form on the dough. Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until doubled in bulk. Divide the dough into two sections. Roll each section out very thin, brush with melted butter and fill with poppy seed filling. Roll like a savijaca* by filling the edge of the table-cloth on which the dough was rolled out. Place the two sections of MAKOVNJACA on a well greased baking sheet and allow to rise in a warm, draft-free place for another half hour. Brush the rolls with a well beaten egg white and bake at 350 F for about an hour until they become golden. Cool before slicing and serving. Filling: Mix the finely ground poppy seeds, the lemon rind, raisins, sugar and cinnamon. Spread this mixture over the rolled out dough. Heat the cream. Combine the cream, honey and rum and pour this mixture over the poppy seeds. Roll the MAKOVNJACA up like a sajivaca. * savijaca is 'a roll' in Croatian. >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet Bread Recipe By :The Book of Bread, by Judith and Evan Jones Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 3 cup warm water 1 cup nonfat dry milk 1/4 cup honey -- preferably buckwheat 5 cup white flour -- preferably unbleached 4 1/2 cup whole wheat flour -- (4 1/2 to 5) 2 cup whole grain millet 1 1/4 tablespoon kosher salt -- or 2 t table salt 1/4 cup vegetable oil -- preferably safflower 1/2 cup wheat germ 1 cup white flour -- (1 to 1 1/2) Makes two 9-inch loaves or three 8-inch loaves Put the yeast in a large bowl and pour a little warm water over it. Let it stand until dissolved. Add remaining warm water, the dry milk, the honey, and mix well. Add 3 1/2 c of the white flour and 3 1/2 c of whole wheat flour and beat about 50 strokes. Cover with plastic wrap, and let stand in a warm place for 1-3 hours. Stir all the remaining ingredients into the sponge, holding back 1/2 c of white flour. Turn the dough out onto a floured surface, let rest a few minutes while you clean out the bowl and grease it, then knead 8-10 minutes, incorporating as much of the remaining flour as necessary until you have a smooth, elastic dough. Put the dough back in the greased bowl, turning to coat; cover with plastic wrap and let stand about 1-1 1/2 hours, until double in bulk. Punch down and let rise, covered, until double--about 45 minutes. Form into 2 loaves and put in 2 greased 9-inch bread pans (or you can use three 8-inch pans). Cover lightly with a towel and let rise 30 minutes. Bake 10 minutes in preheated 400 degree F oven, then reduce heat to 350 degrees F and continue baking 35 minutes. Turn out of the pans and cool on racks. >From The Book of Bread, by Judith and Evan Jones, copyright 1982, Harper & Row, Publishers, pg. 98 >From: "Ruth E. Provance" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet Bread #2 Recipe By :FAVORITE BREAD MACHINE RECIPES, Garrett, Norman A. Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 1 cup whole wheat flour 2 cups bread flour 1 tsp salt 1 cup warm water 1/2 cup raw millet -- * -- ( or millet cereal) 2 tbsp olive oil 3 tbsp honey 1 lg egg Texture is a little crunchy though lite due to the whole wheat/bread flours *Soak millet in the warm water 45-60 MINUTES before adding grain and water to the recipe -- for machine with yeast dispenser use 3 tsp for 1 1/2 lb loaf 2279 cal/ 1 1/2 lb loaf, sodium, 2207 mg; cholesterol 213 mg; From: Garrett, Norman A.; FAVORITE BREAD MACHINE RECIPES; Sterling Publishing Co. Inc., NY, 1994. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread, Mediterranean Recipe By :The Best Bread Machine Cookbook Ever - Ethnic Breads Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- -- 1 Lb Loaf: 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 1/4 cup Bread Flour -- (1 1/2 C) 3/4 cup Whole-Wheat Flour -- (1/2 C) 1/3 cup Rye Flour -- (1/4 C) 1/3 cup Oatmeal -- (1/4 C) 3/4 Tsp Salt -- (1/2 t) 1/3 cup Walnuts -- chopped, (1/4 C) 1 1/3 cup Water -- (1 C) Cookbook by Madge Rosenberg, pg 57 Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This moist, nutty, full-flavored bread tastes so good that you can forget how healthy it is, full of fiber and vitamins and minerals. Eat it with minestrone or any kind of soup, in a sandwich filled with tuna fish or chicken salad or roasted vegetables, or toasted for breakfast. * Exported from MasterCook * New Mexico Spoon Bread Recipe By :New Mexico Magazine Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can creamed corn -- #300 -- (about 2 cups) 3/4 cup milk 1/3 cup melted shortening 1 1/2 cups cornmeal 2 eggs -- slightly beaten 1/2 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon sugar -- (optional) 1 can chopped green chile -- (4 ounce) 1 1/2 cups grated cheddar cheese (American measures 1 cup = 8 fluid ounces) Mix all ingredients except chile and cheese. Pour half the batter into a greased 9 x 9 inch pan. Sprinkle with half the cheese and chile. Add remaining batter and top with the remaining cheese and chile. Bake at 400 degrees F for 45 minutes >From: Jay Ekers - - - - - - - - - - - - - - - - - - - NOTES : Perhaps it was like this bread which is delicious if you like chile! (If not to your tast, try omitting it or replacing it with shredded zucchini). The recipe was developed by the New Mexico State University, from their Cooperative Extension Service Circular 396, entitled: Chile and printed in The Best of New Mexico Kitchens, published in 1978 by New Mexico Magazine. * Exported from MasterCook * Oatmeal Applesauce Bread Recipe By : 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 -------- ------------ -------------------------------- 2 1/4 cup Bread flour 1 tablespoon Sugar 1 tablespoon Dry milk 1 teaspoon Salt 1 tablespoon Butter 1/4 cup Oatmeal -- (4/5 oz) 1/4 cup Applesauce -- (2 1/10 oz) 1/2 teaspoon Cinnamon 5/8 cup Water -- (5 fl.oz) 1 teaspoon Dry yeast >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Banana Muffins Recipe By :Reader's Digest "Eat Better Live Better" Serving Size : 18 Preparation Time :0:00 Categories : Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups rolled oats 3/4 cup skim milk 1 egg -- beaten lightly 1/2 cup vegetable oil 1/3 cup firmly packed light brown sugar -- or dark-brown sugar 1 large ripe banana -- peeled and mashed 1 1/4 cups sifted all-purpose flour -- or unsifted whole-wheat flour 4 teaspoons baking powder 1/4 teaspoon salt MAKES EIGHTEEN MUFFINS 1. Preheat oven to 425 degrees. Soak the oats in the milk in a mixing bowl for 30 minutes, or until all the milk has been absorbed. 2. Combine the egg, oil, sugar, and mashed banana, beating until smooth, and stir into the oat mixture. 3. Combine the dry ingredients in a second mixing bowl and make a well in the center. Pour in the banana oat mixture and stir lightly-just until the dry ingredients are moistened. Do not overbeat, or your muffins will be tough and shot through with tunnels. 4. Grease muffin pans or line with crinkly paper cupcake liners and spoon in the batter, half filling each cup. Bake for 15 minutes or until the muffins are lightly browned and springy to the touch. > From: ldd1@juno.com (Lisa D. Drummond) - - - - - - - - - - - - - - - - - - - NOTES : Here are some healthy and taste muffins. * Exported from MasterCook * Oatmeal Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For bread: 1 cup milk -- whole or skim 2 tablespoons unsalted butter -- or canola oil 2 cups bread flour 1 cup uncooked oatmeal -- (not instant) 2 tablespoons dark brown sugar 1 teaspoon salt -- to taste 1 1/2 teaspoons active dry yeast For glaze: 1 egg white 2 tablespoons milk -- whole or skim oat flakes for garnish 1. Remember to follow the instructions for placement of the yeast provided with the model of bread machine that you have. Put the cup of milk and the butter or canola oil in the baking pan first, unless directed to reserve the liquids till last, and add the flour, oatmeal, brown sugar, salt and yeast. Use your machine's regular or quick-bake cycle. 2. After removing finished loaf from pan, and while bread is still piping hot, quickly whip together the egg white and the two tablespoons of milk and brush this glaze over the top of bread. Sprinkle the dome of the loaf liberally with oat flakes. Some will fall off. Return the loaf to the pan and the pan to its baking slot in the machine. The oat flakes will cling firmly as the glaze cooks from the retained heat of the bread and the oven and then cools. Makes one loaf. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Ladder Bread Recipe By :Alford and Duguid Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups lukewarm water 1 Teaspoon dry yeast 6 Cups Unbleached All Purpose Flour -- To 7C 2 Tablespoons olive oil 2 Teaspoons salt 1 1/2 Cups black olives -- pitted chopped Nyons or Kalamata 1/4 Cup buckwheat flour You will need a large bread bowl, four 10- by 15- inch or larger baking sheets that will fit in pairs side-by-side in your oven, a sharp knife or razor blade, and a pastry brush. Place water in a large bowl, sprinkle on yeast, then stir in 2 1/2 cups of the all purpose flour. Stir 100 times in the same direction (one minute) to develop the gluten, then leave this sponge covered with plastic wrap for 30 minutes or up to two hours.Stir in olive oil, salt, olives, and buckwheat flour. Mix in remaining flour, a cup at a time, stirring always in the same direction, until dough becomes too stiff to stir. Turn dough out onto a well floured working surface. Using floured hands, knead gently until the dough has an even consistency (apart from the olives), then knead 5 minutes longer. Clean bread bowl, oil it lightly, place dough in the bowl, then cover with plastic wrap. Let rise for 2 to 3 hours. It will have almost doubled in volume. Oil two 10 by 15 inch (or larger) baking sheets. Flatten dough down gently with your hands, then turn out onto floured working surface. Cut dough in half, return half to the bread bowl and cover. Divide remaining half in two. Knead each half into a ball and then flatten gently with the palm of your hand. Let stand five minutes to rest. Working with each piece in turn, flatten out with your palms into a rectangle or oval about 10 inches long and 5 to 6 inches wide. It will be about 1/2 to 3/4 inch thick. Transfer each to a lightly oiled baking sheet at least 14 inches long. Let loaves rise for 20 to 30 minutes, covered with a damp towel or plastic wrap. Preheat oven to 400 degrees and set rack at the center of the oven or just above. (If your baking sheets do not fit side-by-side on one rack, place two racks in oven, one just above the center and one just below. One bread can go on each rack; about halfway through baking (after 10 to 12 minutes), switch the two around.) Just before placing in the oven, use a sharp knife or razor blade to make cuts through the breads: Starting two inches from the top and about an inch from the side, cut across the bread to within an inch of the other side. Make two more cuts, parallel to the first, at about 2 inch intervals (the cuts should go all the way through the dough). The dough will separate at each cut, so that the bread looks like a kind of fat-runged ladder; you can pull dough apart even more if you wish and if your baking sheets are long enough, by pulling gently on each end of the breads to make the slits gape more. Brush each loaf lightly with olive oil all over, place in the oven, and bake for 20 minutes. Breads will be golden when done. Once first two loaves are in the oven, oil two more baking sheets, then flatten remaining dough, divide into two, and repeat steps required to form loaves. Breads should almost have finished rising by the time the first batch comes out of the oven. Yield: 4 loaves >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange And Nut Christmas Stollen Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Breads Dough Cycle Fruit And Spice Breads Hand Made Holiday And Gift Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the dough: 2 teaspoons active dry yeast 2 1/2 cups unbleached all purpose flour 1 teaspoon salt 3 tablespoons granulated sugar 3 tablespoons Lora Brody's Dough Relaxer 3 tablespoons almond paste 2 oranges -- zest only -- or 1/2 teaspoon orange oil 4 tablespoons sweet (unsalted) butter -- melted and slightly cooled 1 large egg 3/4 water 1 cup toasted pecans -- coarsely chopped To finish the stollen: 2 tablespoons sweet (unsalted) butter -- melted 1 tablespoon coarse sugar Bread machine: place all ingredients except pecans in the bread machine. Program for manual, or dough. The dough should form a very soft ball. Allow the dough to have one rise, then another short knead. Add the pecans during the last few minutes of kneading, or re-start the machine and knead until the nuts are incorporated. Stand Mixer: fitted with the kneading attachment or Food Processor fitted with plastic blade: Add all ingredients except the pecans and knead or process until you have a soft dough that does not quite form a ball. Don't be tempted to add more flour or the stollen will be dry. Allow the dough to rise until almost double in bulk, then knead in the pecans. Don't do this in the processor as the pieces get too small. To finish the stollen: Cover the dough and allow it to rest for 15 minutes With a lightly floured rolling pin, roll the dough into a 14 inch long oval. Add flour only as necessary to keep the stollen from sticking to the work surface. Brush the surface of the dough with half the melted butter and fold the dough in half length wise. Press lightly on the fold of the dough, pressing towards the open folds. To give the stollen its traditional shape do not press the outer edges together: Transfer the oval onto a greased and floured cookie sheet, cover the dough, and allow it to rise for 40 minutes. Pre-heat the oven to 375F. with the rack in the center position. Brush the top of the stollen with melted butter and sprinkle generously with the sugar. Bake the stollen for approximately 30 - 35 minutes or until it is golden brown on top and has an internal temperature of 190F on an instant read thermometer. Cool the stollen on a rack before slicing to serve. - - - - - - - - - - - - - - - - - - - NOTES : Greetings bakers! This is (hopefully) the first in a series of recipes that feature my products. This stollen makes a great present. You can make one large stollen, or two medium sized. This traditional European Christmas pastry made with fresh orange zest and pecans calls for a rich, buttery dough. Lora Brody's Dough Relaxer makes the dough not only easy to work with, but add a richness and tenderness as well. * Exported from MasterCook * Orehnjaca (Walnut Roll) Recipe By :Croatian Cuisine by Alojzije and Ruzica Kapetanovic Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 1/2 cups flour 3/4 cup milk 1/4 cup sugar 2 yeast cake 2 egg yolks 1 teaspoon lemon rind -- grated 6 tablespoons melted butter 1/4 teaspoon salt --Filling:-- 1/2 cup melted butter 3/4 cup sugar 1 cup hot milk 2 tablespoons strawberry jam 1 pound walnuts -- ground 1 teaspoon grated lemon rind 1/4 cup raisins 1 teaspoon cinnamon 2 tablespoons rum MAKOVNJACA Dough: Allow the yeast to rise in one quarter cup of warm milk until doubled in size. Sift the flour into a deep bowl. Make a well in the center and place the yeast in the well. Add the remaining milk, sugar, egg yolks, lemon rind, vanilla, butter and salt. Mix together well and beat with a wooden spoon until blisters begin to form on the dough. Place in a greased bowl, cover with a damp towel and allow to rise in a warm place for about an hour or until doubled in bulk. Divide the dough into two sections. Roll each section out very thin, brush with melted butter and fill with poppy seed filling. Roll like a savijaca* by filling the edge of the table-cloth on which the dough was rolled out. Place the two sections of MAKOVNJACA on a well greased baking sheet and allow to rise in a warm, draft-free place for another half hour. Brush the rolls with a well beaten egg white and bake at 350 F for about an hour until they become golden. Cool before slicing and serving. OREHNJACA Filling: Pour the scalded milk over the walnuts. Combine with the remaining ingredients and allow to cool before spreading over the dough. Fill with the walnut filling. Bake according to the directions for MAKOVNJACA. >From: "Barry S. Marjanovich" >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - NOTES : We have heard this Croatian bread called Potica (pronounced Po-tee-sa, and also called Kolachi, Povitica, Nutbread, Orahnjaca or Povanica. But in the village that Emily and my family come from, Gerovo, in Gorski Kotar, we call it Povitica. There is even a commercial baker in Kansas City that markets the bread as "Strawberry Hill Povitica". (Strawberry Hill being the region where our ancestors settled at the turn of the century.) What do you call it where your ancestors came from? What is the origin of the word Povitica? Call me at 913/384-9653 . Let me just add that this is not a bread but a cake. In fact it's a Croatian walnut roll. * Exported from MasterCook * Outback Bread Recipe By :Gloria Pitzer's Restaurant Recipe Secrets Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 packages Dry yeast 1/2 cup Warm water 1 tablespoon Sugar 1 cup Warm water 1/2 cup Dark molasses 1 tablespoon Salt 2 tablespoons Oil 2 cups Rye flour 2 1/2 cups all-purpose flour -- (2 1/2 to 3) Soften yeast in 1/2 cup warm water. Stir in sugar. Let stand 6 minutes or till bubbly. Meanwhile in large mixing bowl combine 1 cup warm water with molasses, salt, oil and rye flour. Beat to smooth batter. Then work in all-purpose flour till dough is smooth and no longer sticky, very pliable and elastic. Knead a few minutes. Let rise till doubled in greased bowl. Punch down. Shape into 2 large round loaves placed a few inches apart on greased and cornmeal dusted cookie sheet or fill 6 mini foil loaf pans, greased and dusted in cornmeal, with the dough, dividing it evenly between these little pans. Either way let loaves rise till doubled in warm place. Bake large loaves 375~ about 30 minutes or till crust makes hollow sound when tapped with knuckles. For tiny loaves place pans on dry ungreased cookie sheets, a few inches apart. When doubled in size, bake at 375~ for 20 minutes or till crust makes that hollow sound when tapped. Bread freezes beautifully. Source: Gloria Pitzer's Restaurant Recipe Secrets. MM Waldine Van Geffen vghc42a. >From: Lisa Belsha - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan De Sal Recipe By :The Complete Bread Book-Gail Duff Serving Size : 16 Preparation Time :0:00 Categories : Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 grams shortening 1 tablespoon salt 1 tablespoon sugar 225 milliliters boiling water 225 milliliters warm water 1 tablespoon active dry yeast 450 grams strong flour 110 grams plain, unsweetened crackers -- crumbled Makes 16 buns. in a large mixing bowl, combine the shortening, salt, sugar and boiling water. Stir and leave the mixture to cool. Add the warm water and sprinkle in the yeast. Leave it for 15 minutes. Gradually mix in the flour to make a dough. Turn it on to a floured work surface and knead it until it is smooth. return it to the bowl, cover it and leave it in a warm place until it has doubled in size. Knead it again. Preheat the oven to 425F/220C. Divide into sixteen round buns. Roll the pieces in the cracker crumbs and lay them on floured baking sheets, spread well apart. Leave them in a warm place for 20 minutes to prove. Bake the buns for 15 minutes and cool them on wire racks. **Typed for you by two of Jazzbel's fingers to post on the homehearth list. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #4 Recipe By :DAK Gourmet Gazette Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads Holiday And Gift Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup very warm water 1/2 teaspoon salt 5 tablespoons sugar 5 tablespoons butter or margarine -- (softened or melted) 1 egg 1/2 teaspoon vanilla 1/2 teaspoon almond extract 3 tablespoons nonfat dry milk 3 cups bread flour 2 1/2 teaspoons yeast -- (1 package) -- 000 1/2 cup raisins -- soaked in rum -- or water -- for 30 minutes and well drained. 3 tablespoons dried fruit -- or candied 2 tablespoons pine nuts Select "light crust or sweet" and mix Select "light crust or sweet" and mix. At the beep add the raisins/ >From: Klevans - - - - - - - - - - - - - - - - - - - NOTES : The following recipe came from the DAK Gourmet Gazette and has been produced very successfully in my Hitachi ABM. The initial mix is very wet, but eventually thickens. The loaf is tall and delicious. * Exported from MasterCook * Parmesan Herb Bread Recipe By :McCormick Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Cheese & Meat Breads Hand Made Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Sour Cream 1/3 cup Milk 3 Tbsp Butter -- Melted 2 1/2 cup All-Purpose Flour 1 Tbsp Sugar 1 Tsp Baking Soda 1/2 Tsp Salt 1/3 cup Grated Parmesan Cheese 1 Tbsp Minced Onion 2 Tsp Italian Seasoning 1 Egg White -- Slightly Beaten Additional Parmesan Cheese Additional Italian Seasoning Preheat oven to 350F. In a small bowl, combine sour cream, milk and butter; set aside. In a large bowl, combine next 7 ingredients. Stir in sour cream mixture until moistened. Place dough onto lightly floured surface; knead until smooth, about 1 min. Divide dough into two round loaves. Place loaves on greased cookie sheet. Brush tops of loaves with egg white; sprinkle with additional Parmesan and Italian seasoning. Cut an X about 1/2" through top of each loaf. Bake 30 - 35 min or until golden brown. Makes 2 loaves >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Technique #2 Recipe By :ehgf@primenet.com (Ellen) Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Just wanted to add my "2 cents" about pizza making. My husband says that my teen age daughter is a "Pizzatarian" (translation: a vegetarian who doesn't like vegetables, but would gladly eat cheese pizza, morning, noon and night). No matter how delicious my home made pizzas were, she preferred Domino's or Pizza Hut's until I used a tip from George Greenstein's "Secrets of a Jewish Baker". He suggests placing your toppings on your dough with a light drizzle of olive oil and then baking until the pie is half baked (I bake until the exposed edge of dough is starting to brown). Remove the pie and add your cheese. Then complete the baking, removing the pie when the cheese is melted to your liking. He developed this method he said, because home ovens are not as hot as the commercial ones. Doing it this way allows juicy toppings to evaporate a bit and if you like veggies less raw i.e. onions, this allows a little more cooking as well. The dough gets fully baked this way, without the cheese overcooking. Best of all, my daughter thinks it tastes like "real" pizza :-) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Technique #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I make pizza for the family every week, so I guess I could contribute to this discussion. First of all, let the dough rest for about 10-15 minutes before forming the crust. If you knead it just before you try to form the pizza, it will fight you back. I leave it on the board under the bowl for this step. Now, you have a nice mound of dough on your well-floured board (at at least one national chain of pizza places, they use cornmeal instead of flour on the board, but they probably don't have any flour in the place since they truck in the dough!). Gently round the mound evenly. Now, with the edge of your hand, crease the dough a little ways in from the edge all the way around. It should look a little like a derby hat! Using the tips of your fingers, poke the dough all over vigorously, leaving dimples all over it. The pizza chains have a little roller with dowels sticking out to do this part. Now for the fun part. Make sure your hands are floured well and use your fists on the underside of the dough to stretch it gently all around until it is round and flat. You may wish to flip the dough over to get both sides floured and to stretch it evenly. When it is the right size, flip it onto your pizza peel which has been well sprinkled with cornmeal or Cream of Wheat to insure that it slides off onto the stone. Pinch the edges of the pizza up to hold all the goodies, and add sauce or whatever you are using, and the rest of the goodies. (in reference to the "goodies": be careful when adding moist vegetables like mushrooms and peppers. They sweat a lot of liquid into the pizza and can cause runny fillings. I try to limit the amount of such toppings and place them on top of the cheese so the liquid evaporates during baking) When it is just as you like it, slide it off the peel onto the hot stone and bake until done. Eateateateateat.... As far as throwing the dough up into the air..."The Cooks Bible" says that any cookbook that tells you to do that at home should be taken out and burned. Now that we have said that... I have tried it, but since I have a ceiling fan in my kitchen, and usually have pretty good luck with the other method, I don't usually bother. Just be sure your arms are bare to the elbow and your watch and rings are elsewhere! It looks impressive, though! Have a lot of fun with your pizza! >From: rprovanc@osf1.gmu.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough Technique #4 Recipe By :Laurie Donofrio Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I used to make pizza's at an old fashioned pizzeria. Practice really is the key, although I got a pretty good handle on it the first night, I also made a lot of pizzas that night. The most important thing is to start with a ball of dough, not something that is already flat. Then make fists with both hands and start to stretch it with the top (part of fingers that your rings rest on). Once it is stretched just a little bit, make sure you concentrate on the outside. Don't be afraid to go around the edges, letting the rest hang. This will actually work best if it is a large pizza. If you want to throw it up in the air. Start the same way as above. Once the dough is stretched out to about 7-9 inches (for large pizza), then you can start to toss it up in the air. Try to do it in a twisting matter so that the dough will land on the top of your fists, 90 degrees from where you started. Do not try to toss it above your head at first. Do it only a few inches at first and work your way up. This will actually give you a more uniform dough than stretching it, but again it takes practice. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza With Rosemary And Garlic Recipe By :Alford and Duguid Serving Size : 1 Preparation Time :0:00 Categories : Hand Made Low Fat Pizza And Calzones Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/2 Cups warm water 1/2 Teaspoon dry yeast 4 Cups Unbleached All-Purpose Flour -- Or Approx hard white flour or a 50-50 blend of white and whole wheat 1 Teaspoon salt 2 Tablespoons olive oil Topping: 2 Tablespoons olive oil 1 Teaspoon fine sea salt 2 Tablespoons fresh rosemary springs You will need a large bread bowl, a baking sheet 12 by 18 inches or two smaller sheets. Place water in a large bowl. Water should be warm but not hot to the touch. Stir in the yeast and allow to dissolve. Stir in 1 cup flour, stirring constantly in the same direction. Stir in another cup flour, then stir 100 times in the same direction (one minute). This helps develop the gluten. You now have a sponge. Cover, and let stand for half an hour or up to three hours. When you are ready to continue, sprinkle on salt and oil, then add more flour, stirring it in a half cup at a time. The dough will be getting heavier and harder to stir. When you can stir no longer, flour a kneading surface well and have more flour handy beside your work surface. Turn dough out and knead, adding extra flour to your work surface as necessary to prevent the dough from sticking. The dough will gradually become smooth and easy to work. Knead for 10 minutes, clean bread bowl, oil it lightly, and place the ball of dough into the bowl to rise, covered with plastic wrap. Let rise until more than doubled, almost three hours. When the volume of the dough has approximately doubled, you can proceed to the next step. Dough can be made ahead to this point and then stored. If you wish postpone baking, gently push dough down, and leave covered in the bowl to rise again. If delay will be more than several hours, instead store dough in a plastic bag in the refrigerator (for not more than five days). Bring out of the cold and take out of the plastic bag at least an hour before you want to work with it.Lightly flour your work surface and lightly oil a 12 by 18-inch baking sheet. Preheat oven to 450 degrees. Turn dough out onto work surface and flatten with the lightly floured palm of your hand. Pull and stretch the dough gently out into the rectangular shape you need to fit your baking sheet. Take your time and give the dough time to rest if it is resisting stretching. It will need to get quite thin. When you have stretched the dough to approximately the shape and size you need, transfer it to baking sheet and continue to gently press and stretch it to fit. Don't worry if it tears, just patch the hole with another piece of dough and press firmly to join the edges. If you have extra dough hanging over the edge, trim it off and use it to make another small pizza. Dough should be of an even thinness across the flat part of the baking sheet and should form a slight rounded rim as it meets the edge (which is for many people the best part of the pizza). Brush top of pizza with oil, then dimple the surface all over with your fingers. Sprinkle on sea salt and then optional rosemary leaves. Place baking sheet on the bottom rack of the preheated oven and bake until the crust around the edge is slightly golden, 5 to 8 minutes, depending on how thin the pizza is. Remove from oven, brush crusts lightly with olive oil and also the center if you wish. Cut into large squares and serve warm or hot. We have often made pizza bianca several hours ahead, then wrapped it in a clean kitchen towel to keep it moist until we are ready to reheat it for serving. To reheat, place in a dampened paper bag in a 300'F oven for about 10 minutes. Yield: one large 12 by 18-inch pizza or two medium, or 3 or 4 small >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Portuguese Sweet Bread #10 Recipe By :Maria, in Donna German's The Bread Machine Cookbook Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 2 large eggs 2 Tablespoons butter 1/3 cup sugar 1/2 cup sugar -- optional extra 3/4 teaspoon salt 3 cups bread flour 2 1/2 teaspoons yeast Dump in machine in order suggested by manufacturer. Press start. Makes 1 1/2 pound loaf. Collected by Donna Rathmell German, THE BREAD MACHINE COOKBOOK, (Nitty Gritty Cookbook series), Bristol Publishing Enterprises, Inc., PO Box 1737, San Leandro, CA 94577, 1991, page 26. ISBN 1-5567-025-4 >From: KHudson123@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #4 Recipe By :Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Vegetable & Herb Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- or 1/2 a package 2 cups bread flour 1 Tablespoon sugar 1 1/2 teaspoons salt 1 Tablespoon butter 1/4 cup instant mashed potato flakes 1 cup milk Put the first 5 ingredients into the bread machine's baking dish. Sprinkle the mashed potato flakes over the hot milk in a separate bowl and stir. Cool to warm and add to the ingredients in the dish and push "Start". >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : This is a very tasty potato bread. Makes great sandwiches. * Exported from MasterCook * Potica Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Holiday And Gift Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Potica Dough-- 600 grams wheat flour -- warmed,fine-grain dry 60 grams fresh yeast 2 3/4 deciliters warm milk -- 2.5--3 100 grams softened butter 3 egg yolks 100 grams sugar 2 teaspoons dark rum grated peel of 1 lemon 1 pinch salt Sift the flour into a bowl (cover and set in a warm place if the flour has not been warmed previously). Crumb the yeast into a large cup, add 2 Teaspoon warm milk, 1 teaspoon sugar and mix; set the yeast into a warm place to rise (the mixture should rise to at least twice its original volume before usage). Mix softened butter, sugar and egg-yolks and beat until the sugar is well dissolved and the mixture is frothy. Warm up the milk, mix in salt, lemon peel, rum and the butter mixture. Form the dough out of the warm flour, yeast and the milk mixture -- the trick is not to pour in all the milk mixture immediately: use about 3/4 to start with, then add more as the dough forms (the quantity of milk (in the above list of ingredients) is not quite fixed -- it depends on the quality of the flour: with very fine-grain flour, very dry, use all 3 deciliter -- you should use less with inferior quality flour). Beat the dough vigorously with a wooden spoon until the dough is smooth and separates easily from the spoon and the bowl. Cover the bowl with a cloth and set the dough in a warm place to rise -- before continuing, the dough should rise to twice its size. Some Fillings Chocolate: mix 200 grams softened butter with 4 eggs and 200 grams sugar; beat the mixture until frothy; mix in 250 grams softened chocolate (or powdered) and 250 grams chopped almonds Walnut: scald 300 grams ground walnuts with 0.125 litre boiling milk; mix in 2 Teaspoon dry bread-crumbs, 30 grams softened butter, 3 Teaspoon thick cream, 2 egg-yolks, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves; beat 2 egg-whites until very stiff and fold into the mixture. Hazelnut: same as walnut, only use ground walnuts instead of hazelnuts; Tarragon: mix 100 grams softened butter with 3 egg-yolks and 100 grams sugar, beat vigorously until frothy; add 1/2 cup freshly chopped tarragon and 2.5 deciliter very thick cream (save another 1/2 cup chopped tarragon to sprinkle on top of the spread mixture) Raisins: soak 400 grams raisins or sultanas in dark rum for 2 hours; mix 100 grams softened butter with 150 grams sugar and 3 egg-yolks until frothy; mix in the drained raisins or sultanas, grated lemon peel, 3 Teaspoon dry bread-crumbs, 1 deciliter very thick cream; beat 3 egg-whites until very stiff and fold into mixture. Poppy: cook 0.5 kilogram ground poppy seeds in 0.25 liter milk (or cream) for 5--10 minutes; allow to cool, then mix in 3 egg-yolks, 2 Teaspoon honey, 150 grams sugar, 2 teaspoon vanilla-scented castor sugar; beat 3 egg-whites until very stiff and fold into mixture. Cooking Potica is traditionally baked in a round, "toroidal" (i.e., with a raised hole in the middle) ceramic mold. But whatever you use, make sure the mold is a high one - potica is supposed to raise a lot. For good potica, the proportions of the height of the mold vs. its width should be at least 2:1. Set the oven to 200 C. Roll out the dough to the thickness of your little finger (that's the traditional measure) and spread with chosen filling, within 5 cm of the "last" edge. Roll the potica gently, but make sure there are no air pockets left in the roll (for easy handling, roll out the dough on a dry linen cloth dusted with flour). Grease the baking dish and dust with bread-crumbs; carefully transfer the potica into the dish, the covering ("last") edge should be at the bottom. Cover the dish with cloth and set in a warm place -- potica should rise to twice its size before baking. Put potica in the warmed-up oven and bake for 1 hour; if the top starts to turn very dark brown, cover with paper. Baked potica should be removed from the baking dish immediately (if you've greased and dusted the dish properly, you just need to turn it over onto an appropriate plate). Dust warm potica with vanilla-scented castor sugar -- but do not cut until completely cooled (traditionally, potica was always baked a day before it was served). This recipe has been taken with permission from the WorldWideWeb server at the URL 'http://www.ijs.si/slo-recipes.html' >From: Polona.Novak@ijs.si (Polona Novak) Newsgroups: rec.food.recipes - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potica #2 (Traditional Slovenian Holiday Cake) Recipe By :Copyright 1992 - 1995 by Weyand Associates, Inc. Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Holiday And Gift Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --YEAST:-- 2 pkgs. dry yeast 1 teaspoon sugar 1/4 cup warm water --DOUGH:-- 5 cups flour -- 4 cups to start -- adding additional flour as needed 1 1/4 cups warm milk 1/2 cup softened butter or margarine 3 egg yolks 1/2 cup sugar 2 tablespoons dark rum -- (or vanilla) 1 grated lemon rind 1 pinch salt --FILLING:-- 6 cups finely ground walnuts -- ( approx. 1-1/2 to 1 3/4 pound) 1 cup finely ground golden raisins 1/2 cup white sugar 1/2 cup brown sugar 2 Tablespoons dry bread crumbs 1/2 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 cup honey 3/4 cup thick cream -- (or 1/2 and 1/2) 1/2 cup butter -- (or margarine) 3 egg whites -- beaten stiff Yeast: Sprinkle sugar over yeast and add warm water. Let it stand until twice its original volume. Dough: Mix softened butter, sugar and egg yolks until the sugar is well dissolved and mixture is frothy. Set aside. Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the 4 cups of flour, yeast, and milk mixtures. The trick is not to pour in all the milk mixture immediately; use about 3/4 to start with, then add more as the dough forms. Beat with electric mixer until smooth and elastic. Then keep adding flour as needed, and mixing with a wooden spoon until of consistency that dough can be handled without sticking. Place dough on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough. Place dough in a well-greased bowl; turn dough upside down to grease top. Cover and let rise in warm place for about 1-1/2 to 2 hours until double in bulk. While dough is rising, prepare filling. Filling: Mix walnuts and raisins, and grind them together to keep raisins from clumping. Combine all dry ingredients. Warm the cream and honey, and melt the butter in this mixture. Add cream mixture to dry ingredients and mix completely. Fold in beaten egg whites last. Let filling cool as you roll out dough. Assembly: Roll out dough on table covered with a tablecloth well sprinkled with flour. Roll out to 1/4" thick, 18" x 24" or bigger. Spread cooled filling over entire dough evenly. Start rolling up dough by hand, jelly roll fashion, stretching dough slightly with each roll. Start at an 18" edge and roll in the 24" direction. Keep side edges as even as possible. Continue to roll by raising the cloth edge slowly with both hands so the dough rolls itself. Dust away any excess flour on the outside of the dough with a pastry brush as you roll. Prick roll with a toothpick as needed to eliminate air pockets. With the edge of a spatula (pancake flipper) cut off each end of roll to make it the length needed to fit around the inside of an angel food cake pan. Place in well-greased angel food cake pan or Bundt cake pan, being sure to arrange the seam where the roll ended against the center. If you have a two-piece angel food cake pan, it is easiest to roll the loaf onto and around the bottom plate of the pan, and then lower this into the body of the pan. Cover with a cloth and let rise in a warm place until double in volume. Bake about 1 hour at 325 degrees. Put cut-off ends in greased loaf pans, cover with cloth and let rise in a warm place until double in volume, then bake for 30 to 35 minutes at 325 degrees. For a shiny crust, brush top before baking with 1 egg beaten with 1 Tablespoon milk, OR brush top with melted butter when taken from oven. Let stand one hour before removing from pan. Loosen sides and bottom with knife. Turn onto wire rack to remove, then turn over again onto another wire rack to cool right-side up. Once completely cool, turn upside-down on a cake plate and sprinkle with powdered sugar. Potica (paw tee' tzah) is a traditional Slovenian holiday cake. Variations of it are also common in several other Eastern European countries. When my Polish house cleaner saw it on the counter, she said, 'Oh. Christmas Cake!' Some of my fondest childhood memories are of being at my grandmother's house and helping with the potica, and then enduring the smell for hours before it was done and cool enough to eat. My grandmother came over from the old country when she was twenty, and lived in a Slovenian neighborhood in my hometown, and could she make a tremendous potica! Well, my grandmother has been gone for twenty years, but when I ran across a recipe for potica on the Slovenia home page, I had to try it. And I was disappointed. It just wasn't the same as my grandmother's. So I challenged my mother to remember how her mother had made it. And we looked up a dozen or more recipes in cookbooks and from other family members and friends. And we made several poticas, refining the recipe until we had it right. And now I can make potica as good as grandma's. The smell takes me back to my childhood and her kitchen, and so she is with me still. And my child will take the smell with him, too, but this time he will have the recipe! One thing to note. Potica is supposed to rise very high, topping out an angel food cake pan. In Slovenia they use special ceramic pans which are higher still. To get the rise you should have, the ingredients, the bowls, and the pans should all be warm, at least room temperature, and the kitchen should best be very warm as well. This way your potica won't catch a chill and fail to rise to expectations. Measurements are all in English units, but the Slovenia home page has conversions to metric and traditional Slovenian units. Copyright 1992 - 1995 by Weyand Associates, Inc. Last updated: December 4th, 1995 These pages maintained by: Richard F. Weyand >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Povitica (Nut Bread) Recipe By :veta Petka Sisters Circle cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups milk -- scalded 2 Tsp. salt 1/2 Cup sugar 1 Cup warm water --- 1/2 Cup Crisco -- melted 3 eggs -- beaten --- 1 Cup warm water 1 Tsp. sugar 2 Pkg. dry yeast --- Nut Filling: 8 Cups ground English walnuts -- (8 to 10) 2 Cups milk -- or more 2 Sticks butter -- melted 3 Cups sugar -- (3 to 4) 2 Tsp. cinnamon -- if desired (2 to 3) 1. Heat milk until scalded; add salt and sugar. Add warm water right before using to make mixture; cool. 2. Mix eggs and Crisco, and add to the milk mixture. 3. Dissolve yeast in warm water and add 1 tsp. sugar. Let set and ferment 15 minutes or until double its size. Add yeast mixture to above mixtures and mix well. Use 8 to 10 cups flour or more as required. Add 4 to 6 cups flour to above mixture to choke liquid and beat well. Knead the rest of the flour (or more as required) into the dough until no longer sticky. Grease large bowl and put dough into bowl, turning the dough over once so the top would be greased, and let rise about 1 hour. Punch dough down and knead a little, and divide dough into 5 doughs. Put dough into greased bowls and let rise again, about 1 hour, or until double its bulk. Punch dough down and stretch to rectangle, approximately 18x24 inches, on floured cloth. Spread Nut Filling on dough. Take edge of cloth and roll up from longest side. Fold dough in half and place in greased pan. Let rise 1 hour. Beat 2 tsp. water into an egg yolk and spread mixture on top of bread. Bake at 350F for 1 hour and 15 minutes. Nut Filling: Combine all ingredients in large saucepan; cook until sugar is dissolved. Cool mixture. >From: TShea66106@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This traditional Croatian dessert bread is very popular around Kansas City. Nuts, cheese, or fruit are rolled into a cake like bread dough and then baked to perfection. Flavors are English Walnut, Cream Cheese and Apple. [reggie@reggie.com] --- I attended the annual Serbian Festival at the St. George Serbian Orthodox Church in Kansas City, Kansas this weekend. Povitica was just one of the many wonderful specialties we tried there. This recipe comes from the Sveta Petka Sisters Circle cookbook (from St. George's Church). [TShea66106@aol.com] --- Rich dough filled with ground nuts, butter, touch of cinnamon and egg rich topping. Traditionally served at weddings and all holidays. An international favorite! * Exported from MasterCook * Pumpernickel Bread #3 Recipe By :Lora Brody (c)1996 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast -- * 2 tablespoons Lora Brody's Sour Dough Bread Enhancer -- ** (2 to 3) 3 tablespoons Hershey's Cocoa -- (not Dutch process) 2 cups all-purpose unbleached flour -- *** 1 cup pumpernickel flour -- or medium rye flour 2 1/2 teaspoons salt 1/2 cup altus -- **** 1 cup warm water 4 tablespoons corn meal 1/3 cup vegetable oil 2 tablespoons black strap molasses 1 egg white -- mixed with 2 tablespoons water black caraway seeds This recipe can be made in the bread machine, in the food processor or by hand. If using the mixer or processor be very careful not to add enough flour to form a discreet ball of dough as this will make for a dry loaf of bread. * (this is not rapid rise, but instantly dissolving) such as Red Star or Saf Instant ** depending on the degree of sour desired *** or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading **** Altus is a mash made by soaking small pieces of stale sour rye bread in water overnight in the refrigerator and then squeezing out the excess liquid. Stand mixer: place all the dry ingredients in a stand mixer fitted with a dough hook. With the machine on lowest speed, add the remaining ingredients except the egg white and caraway seeds. Increase the speed to medium and knead 5-7 minutes, adding more liquid if necessary to make a slack, moist dough which will not form a discreet ball. Cover the dough and allow it to rise until almost double in bulk. Punch down the dough and knead for another 4-5 minutes. Allow the dough to rest, covered for 10 minutes before shaping and baking (see below).* Food processor: Place all the dry ingredients in a large, heavy duty food processor fitted with the plastic blade. With the processor on add the wet ingredients except the egg white and caraway seeds. Process for 60 seconds. The dough should be very moist and slack - it will not form a discreet ball. Allow the dough to rise in the processor or in a covered, oiled bowl, until double in bulk, then process for an additional 60 seconds. Remove the dough to a lightly floured work space, cover and allow it to rest for 15 minutes Bread machine: Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface.* To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375=B0 with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190=B0 on an instant read thermometer. *The taste and texture of all doughs and this one in particular will benefit from an additional long, slow, cool rise. If you have the time, after the final rise and before shaping, place the dough in a large-sized zip lock bag and place it in the refrigerator for 4-24 hours, then proceed with the shaping and baking. - - - - - - - - - - - - - - - - - - - NOTES : Like all hearty dark grain loaves, pumpernickel bread is best not overrisen. This version is dense and moist and makes a compact, finely textured loaf. The flavor and texture are developed with multiple kneads and a long, slow cool rise before the bread is shaped for the final rise and baking*. Don't be tempted to rush the process or you'll end up with a brick. Pumpernickel flour is a medium grind rye flour which contains almost no gluten and will not rise unless combined with other flour (such as white). The traditionally added black caraway is available in specialty food stores and by mail order from King Arthur. Altus is a mash made by soaking small pieces of stale sour rye bread in water overnight in the refrigerator and then squeezing out the excess liquid. * Exported from MasterCook * Pumpkin Bread #3 Recipe By :Joan Mondale Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup sugar 1 tsp baking soda 1/4 tsp baking powder 1/2 tsp cinnamon 1 tsp ground cloves -- * 1/2 tsp nutmeg 3/4 tsp salt 1 2/3 cup all-purpose flour -- sifted 2 eggs 1/2 cup vegetable oil 1 cup canned pumpkin 1/2 cup water * (my husband hates these so I leave them out) Preheat oven to 350F. Sift together the sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, salt and sifted flour. Add the eggs, oil, pumpkin and water, mix with a mixer. The Mondale recipe recommends pouring mixture into two greased 9 by 5 loaf pans, but I prefer to use it all in a slightly bigger pan and make one big loaf. Bake for about 90 minutes; start testing with a toothpick after a little more than an hour has passed. Easy and delicious! >From: Gael Fashingbauer Cooper - - - - - - - - - - - - - - - - - - - NOTES : This is fabulous! The recipe is a slight variation from the family recipe of Joan Mondale, former Second Lady of the U.S. (she's from Minnesota, where I live). * Exported from MasterCook * Pumpkin Bread #4 Recipe By :Vegetarian Times, October, 1996 Serving Size : 12 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast (1 package) 1/2 cup warm water (110 degrees) 1 teaspoon salt 2 teaspoons caraway seed 2 tablespoons molasses (not blackstrap) 1 cup fresh or canned pumpkin puree 3 cups all-purpose flour Additional flour for kneading In large bowl mix yeast and water, stirring to combine and dissolve. Add salt, caraway seed, and molasses, stirring to mix. Add pumpkin puree, stirring to mix. Add flour all at once. Stir with large, sturdy spoon until all flour is incorporated and dough leaves sides of bowl. Turn out onto floured surface. Knead until dough is smooth and satiny, about 5 to 8 minutes. Lightly oil bowl. Return dough to bowl. Cover with clean, damp tea towel. Set in warm place (85 degrees) to rise. Let rise until doubled, about 1 hour. Punch down, shape into loaf. Place in lightly oiled bread pan, 9" x 5". Cover with clean, damp tea towel. Let rise until doubled and indentation made with thumb remains. Bake in preheated 400 degree oven until browned on top and bottom sounds hollow when tapped, about 35 minutes. Remove from pan. Let cool on wire rack. Makes 1 loaf. Variations: Substitute 2 tablespoons brown sugar for molasses, and 1/2 cups raisins for caraway seed. Add 1/2 teaspoon cinnamon to liquid ingredients. Substitute whole wheat or rye flour for 1/3 of the white flour in original recipe. To make pumpkin-cinnamon loaf, when dough is punched down, instead of shaping it into a loaf, stretch the dough into a rectangular shape. Sprinkle the dough with a mixture of sugar and cinnamon, then roll dough up from short side to form a loaf. Place in loaf pan and proceed with recipe. Per slice: 130 cal.; 4g Prot.; 0.4g Total Fat (0.1g Sat. Fat); 28g Carb.; 0 Chol.; 180mg Sod.; 2g Fiber, Vegan >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : "This delicious yeast-risen pumpkin bread is a welcome alternative to the sweet, rich, quick pumpkin breads so often served with coffee and tea. It makes fine sandwiches and fabulous toast." * Exported from MasterCook * Pumpkin Bread #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup sifted flour 2/3 cup. cooking oil 4 tsp. pumpkin pie spice 4 eggs 2 tsp. baking soda 1 lb canned mashed pumpkin -- (2 c.) 1 tsp. baking powder 2/3 cup water 2 2/3 cup sugar 2/3 cup chopped dates Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Beat together sugar and oil in bowl until light and fluffy, using electric mixer at high speed. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients alternately with water to sugar mixture, beating well after each addition, using electric mixer at low speed. Stir in dates. Pour batter into 2 greased 9 x 5 x 3- inch loaf pans. Bake in 325 oven 55 minutes, or until cake tester or wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Remove from pans; cool on racks. Makes 2 loaves. BE SURE THAT YOU ALLOW IT TO COOK FOR 55 OR MORE MINUTES! IF YOU DO NOT THE TOP WILL COLLAPSE IN DUE TO THE BATTER NOT BEING BAKED FIRM! >From: FiberArt - - - - - - - - - - - - - - - - - - - NOTES : I made some pumpkin bread yesterday. It was wonderful. I simply love the fall season and all it's smells and tastes. I made 2 loaves and gave one to my brother. I though I would share the recipe with you all, if interested. However, I made as called for and though it was a little sweet because I used the pumpkin for pumpkin pie (canned) which is also sweet. If you do the same use less sugar. I would decrease by 1/2 to 3/4 cup myself next time. --- add fresh or frozen raspberries (not too many or the bread gets soggy) ... use the frozen kind that don't have juice, but just roll around in the bag like marbles. Don't thaw them, you don't want their juice to come out beforehand (or you might, and substitute some of juice for some of the liquid ... I haven't tried that). Absolutely scrumptious! You'd probably want to leave out the dates if you do this, but maybe not. [Lobo119@worldnet.att.net] * Exported from MasterCook * Raisin Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit And Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 tsp lemon juice 1 1/2 tablespoon oil 2 1/2 tablespoon brown sugar 1 1/2 tsp salt 1 1/2 tablespoon dry milk 3 cups bread flour 2 1/4 tsp active dry yeast -- When machine beeps to add add'l ingred.. 2 tsp cinnamon 1/2 cup raisins 1/2 cup walnuts My machine has a setting for SWEET or SPECIAL breads, and I use that one. >From: garygerman@juno.com (Gary M German) - - - - - - - - - - - - - - - - - - - NOTES : I Like this recipe for raisin bread * Exported from MasterCook * Raisin Bread #3 Recipe By :Zo Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups buttermilk -- or homogenized milk 2 TBSP sugar 2 TBSP butter or margarine 1 tsp salt 3 1/2 cups bread flour 2 1/4 tsp active dry yeast -- (1 pkg) 3/4 cup raisins -- * * (or substitute fruit) to be added at the proper time in your machine's cycle. >From: jefstone@juno.com (John E Firestone) - - - - - - - - - - - - - - - - - - - NOTES : This recipe for a 1 1/2 lb. loaf came with my Zojirushi. It has never failed for me and always makes a tall, beautiful loaf. To break the monotony, I have substituted currants or "craisins"(= dried cranberries) and most recently, chopped dates for raisins with equal success. (Not all at the same time, Please) * Exported from MasterCook * Raisin Bread #4 Recipe By :Bread Machine Bakery Book, Richard W. Langer Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Milk 1 tablespoon Oil 1 cup Raisins 2 cup Flour 1/4 cup Flour -- bread 2 tablespoon Brown sugar 1 1/2 teaspoon Cinnamon 1 teaspoon Salt 2 teaspoon Yeast Add milk, oil & raisins to bread pan. Measure in all other ingredients. For placement of the yeast, follow your bread machine directions. Bake on the quick cycle. If your machine has a beeper for special ingredients you may wait and add the raisins then for less chopped-up raisins. (**this is my preference) ** A teaspoon of vanilla may be added to the measuring cup before measuring out the milk, if desired. - - - - - - - - - - - - - - - - - - - NOTES : This is mine and my husbands all time favorite raisin bread recipe. Hope you enjoy. * Exported from MasterCook * Red Hot Biscuits Recipe By :McCormick Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cup Biscuit Mix -- All-Purpose Type 1/2 Tsp Crushed Red Pepper 3/4 Tsp Garlic Powder -- Divided 1 cup Milk 1 cup Shredded Cheddar Cheese 2 Tbsp Butter -- Melted Preheat oven to 425F. Combine baking mix, red pepper and 1/2 tsp garlic powder. With a fork, stir in milk and cheese until mixture forms a soft dough. Drop dough by 1/4 C onto greased cookie sheet. Combine butter and remaining garlic powder; brush on dough tops. Bake 10 - 12 min or until golden brown. Makes 12 biscuits >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rolls, Brown And Serve Recipe By :Helen Goodwill Serving Size : 24 Preparation Time :0:00 Categories : Hand Made Low Fat Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water -- 110-115 degrees F. 1/4 teaspoon sugar 2 cups skim milk -- scalded & cooled * 1/4 cup sugar 1 egg 1/4 cup butter 2 teaspoons salt 1/2 cup potato flakes -- dry 4 1/2 cups flour -- (may need 5 cups) * The 2 cups scalded milk may be replaced with 2/3 cup powdered milk and a scant 2 cups warm water Combine yeast, warm water, and 1/4 teaspoon sugar and let stand until frothy. Stir to make sure all yeast is dissolved. Combine milk, 1/4 cup sugar, egg, butter, salt, yeast mixture, potato flakes, and half of flour; mix well until dough begins to become elastic. Add enough remaining flour to make a workable dough. Let rest 10-15 minutes, covered with a towel. Knead until smooth and elastic and "blistered" on the surface, about 8-10 minutes. Place kneaded dough in greased bowl, turn to grease all sides. Cover and let rise until double in bulk, about 1-1/2 hours. Punch dough down and let rise again until almost double, about 30 minutes. Punch dough down and turn out onto lightly floured pastry cloth. Cover and let rest 10-15 minutes to relax the dough. Divide dough into 24 pieces. Shape rolls as desired and place in greased pans. Cover and let rise until nearly double. (Dent will remain in dough when touched lightly with fingertip.) Bake at 275 degrees for 30 minutes (they will not be brown but will be cooked). Cool, wrap, and store up to a week in refrigerator, or up to a month in freezer. To serve: Brush tops with melted butter or margarine; brown at 450 degrees for 5-7 minutes. Watch closely to avoid burning. To bake as regular rolls: Increase baking temperature to 350 degrees; bake 20-25 minutes or until golden brown. HONEY-WHOLE WHEAT VARIATION: Substitute 1/4 cup honey for the 1/4 cup sugar. Replace 2 cups of white flour with 2 cups of whole wheat flour. - - - - - - - - - - - - - - - - - - - NOTES : This is my mother's recipe for brown & serve rolls. She made thousands of them (probably tens of thousands) over the years, and they are wonderful in flavor and texture. Enjoy!. This recipe can be used for all types of sweet rolls, cinnamon rolls,caramel rolls, etc., as well as dinner rolls. * Exported from MasterCook * Romano Oregano Bread Recipe By :Cooking Light Magazine, January/February 1996 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups bread flour 1 Cup water 3/4 Cup grated fresh Romano cheese 3 Tablespoons sugar 1 Tablespoon dried oregano 1 1/2 Tablespoons olive oil 1 Teaspoon salt 1 Package dry yeast Follow manufacturer's instructions for placing all ingredients into bread pan; select bake cycle, and start bread machine. Yield: 1 (1 1/2-pound) loaf, 12 servings. CALORIES 181 (21% from fat); FAT 4.2g (sat 1.5g, mono 1.8g, poly 0.5g); PROTEIN 6.6g; CARB 28.7g; FIBER 0.2g; CHOL 7mg; IRON 1.8mg; SODIUM 281mg; CALCIUM 87mg. Busted by Gail Shermeyer <4paws@netrax.net> >From: Reggie Dwork - - - - - - - - - - - - - - - - - - -