* Exported from MasterCook * A To Z Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Sugar 1 cups Vegetable Oil 3 Eggs -- Lightly Beaten 2 cups A-to-Z ingredients (Choose From List Below) 1 Tbsp Vanilla Extract 3 cups All-Purpose Flour 2 Tsp Ground Cinnamon 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1 cups Chopped Walnuts A-TO-Z INGREDIENTS: Apples, peeled and shredded Applesauce Apricots (dried), chopped Banana, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs (dried), chopped Grapes (seedless), chopped Oranges, peeled and chopped Peaches, peeled and chopped Pears, peeled and chopped Pineapple (canned), crushed and drained Prunes, pitted and chopped Pumpkin, canned Raisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated In a mixing bowl combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Yield: 2 loaves. >From: "Johnson" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almond Oatmeal Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Bread Machine 1 lb loaf 2/3 Cup milk 1 1/4 Tbsp applesauce 1 Tbsp Almond Paste 1 Tsp Almond Extract 1 Tsp sugar 1 Tsp salt 2/3 Cup Oats 1 1/3 Cups Bread Flour 1 Tsp yeast >From: Dori Van Watermeulen - - - - - - - - - - - - - - - - - - - NOTES : There is a yellow almond cake recipe that calls for 1 whole almond to be inserted. Served on New Years Eve or New Years Day, the person who receives that almond will be the first to enjoy *good luck* for the coming year. So, I'm making this Almond Oatmeal Bread, and have inserted an almond after the last kneading cycle. I'll spend tonight baking loaves for each of our neighboring houses as a "Happy New Year" gift from my new "Home-baked Heaven" business * Exported from MasterCook * Aloha Bread Recipe By :Betty Crocker Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can unsweetened crushed pineapple -- (15 oz) drained 1/4 cup unsweetened crushed pineapple juice 1 tsp salt 1 tablespoons packed brown sugar 1 cup drained unsweetened crushed pineapple 1 tablespoons butter or margarine -- softened 2 1/4 cups bread machine flour 1 tablespoons dry milk powder 1/3 cup pecan (or walnut) halves 1/4 cup shredded coconut 1 1/2 tsp regular active dry yeast Yield: (1) 1 pound loaf Bake on basic cycle. >From: "REality..." - - - - - - - - - - - - - - - - - - - NOTES : Delicious Morning Treat, or Base for an Exotic Bread Pudding, which I lace with Mount Gay Barbadian Run, or Sweet St. Martin Passion Fruit Liquore..Ummmm Ummm Good !! * Exported from MasterCook * Alternative Bread Spreads Recipe By :Dina Fitzsimons, MS, RD Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** DINA'S BREAD SPREAD BRAINSTORM Non-dairy: - Hummus (Comes in 8 or 16 oz tub, most supermarkets, usually refrigerated, made of pureed chick peas, garlic, sesame seed, lemon, and spices. Comes in flavors like roasted red pepper, extra garlic, vegetable, etc. Very nutritious. Also makes a good sandwich filling with lettuce, tomato, sprouts, etc.) - Bean dip (Comes in a jar, not refrigerated. Find by the salsa in the store. Black bean and white bean are 2 tasty, and usually fat free, varieties available. Very nutritious. Best thing to do is find a recipe at the library and make your own!) - Tofutti "Better than cream cheese" (nondairy cream cheese - not terribly low in fat, but if you use just a little it is! Comes in many flavors. Made of tofu and vegetable gums. Find in specialty food stores, particularly in Jewish neighborhoods. Contains soy protein, which has been linked to reduced risk of many diseases.) - "Bread Spreads" (Jars of different flavors of bread spreads, found in the condiment aisle of Bread & Circus. One was an artichoke spread. I forget the other flavors but the artichoke one was yummy. Low fat too.) - Soy nut butter (Like peanut butter but lower in fat and made of roasted soybeans rather than peanuts. While not very low in fat, it's high in soy protein, which has been linked to reduced risk of many diseases. To keep it low fat, use a very light layer and top with some jam or jelly.) Non-dairy, reduced fat margarine substitute spreads: - Canoleo (Made mostly of canola oil, very low in saturated fats. Find in a tub at whole foods market.) - Olivio (Made mostly of olive oil, very low in saturated fats. Find in a tub at whole foods market.) - Spectrum Spread (Free of saturated and trans fatty acids. Find in a tub at whole foods market. Has a different taste than most margarine-like spreads.) Dairy: - Strained cottage cheese blended with fruit - Reduced fat strawberry cream cheese (I find it to be as tasty as the fatty stuff) >From: Fred Smith - - - - - - - - - - - - - - - - - - - NOTES : I asked one of my co-workers, who is a registered dietitian for suggestions in this area and she gave me back a long list, which I'll reproduce for you below: * Exported from MasterCook * Amaranth Flake Oat Bread Recipe By :The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf 1 1/4 cups Water 1 1/2 Tbsp Canola Oil 1 1/2 Tbsp Fructose 1 Tsp Salt 1 1/4 cups Whole Wheat Flour -- (6.8 Ounces) 3/4 cups Flour, Unbleached -- (3.9 Ounces) 3 Tbsp Gluten, Wheat 3/4 cups Amaranth -- Flakes ** 1/2 cups Oat Flour 1/2 cups Rolled Oats 1 1/2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast **Tip: Wheat, oat, or corn flakes can be substituted for amaranth flakes. Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry among other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 127 Carbohydrates: 25 Protein: 5 Fat: 2 Fiber: 2 * Exported from MasterCook * Anadama Bread #12 Recipe By :Vegetarian Times, October, 1998, page 63 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm water 2/3 cup molasses 2 packages active dry yeast 5 cups bread flour -- up to 6 1/2 cup yellow cornmeal 1/2 cup semolina 1 tablespoon salt 4 tablespoons butter -- softened MAKES 2 LOAVES (20 SLICES) LACTO Anadama refers to the sweet and savory flavor combinations of cornmeal and molasses used frequently by the colonists for bread making. Our version also uses semolina, a durum wheat that is more coarsely ground than other flours. It enhances both taste and texture. Look for semolina flour in specialty food shops or Italian markets. IN MEDIUM BOWL, combine water and molasses. Add yeast and let stand until dissolved and foamy, about 10 minutes. In large bowl, combine 5 cups flour, cornmeal, semolina and salt. Add butter, then yeast mixture and mix well. Turn dough out onto lightly floured surface and knead by adding as much of the remaining flour as necessary to make a soft but not sticky dough. Knead until smooth and elastic, about 3 minutes. Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 1/4 hours. Punch down dough and turn dough out onto lightly floured work surface. Cut dough into 2 equal pieces and form into oblong loaves. Place in two oiled 8- by 4-inch loaf pans and cover with oiled plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Preheat oven to 375 F. Bake until loaves are golden brown on top, about 40 minutes. Let cool in pans for 5 minutes, then turn out onto a wire rack to cool completely. PER SLICE: 199 CAL.; 5G PROT.; 3G TOTAL FAT (1G SAT. FAT); 38G CARB.; 3MG CHOL.; 376MG SOD.; 1G FIBER. Converted by MC_Buster. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple And Oat Bread Recipe By :The Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf 3/4 cups Water 1 1/2 Tbsp Canola Oil 2 Tbsp Honey 1 Tbsp Molasses 3/4 cups Apple -- Chopped 1 Tbsp Lemon Juice 1/4 cups Nonfat Yogurt 1 1/2 Tsp Salt 3/4 cups Oats 2 cups Whole Wheat Flour -- (10.8 Ounces) 1 cups Flour, Unbleached -- (5.2 Ounces) 1 1/2 Tsp Cinnamon 1 Tbsp Whey -- Powdered 2 1/4 Tsp Active Dry Yeast Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry among other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 153 Carbohydrates: 29 Protein: 5 Fat: 3 Fiber: 3 * Exported from MasterCook * Apple Cinnamon Raisin Bread Recipe By :SkyPilot@Readyroom.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cups Buttermilk -- Note 1 2 Tbsp Applesauce 1 Tbsp Butter 1/2 cups Sliced Apples -- Note 2 2 Tbsp Brown Sugar 3/4 Tsp Salt 2 1/4 cups Bread Flour 1 Tsp Cinnamon -- Or Apple Pie Spice 2 Tsp Dough Enhancer -- Note 3 2 Tsp Gluten -- Note 4 1 1/2 Tsp Yeast 1/2 cups Raisins Note 1: or 1/4 c. water and 1-2 tbs. buttermilk Note 2: fresh or canned, liquid may need to be increased if fresh used Note 3: increase to 3-4 tsp. if gluten is in it Note 4: if not in dough enhancer Add ingredients in your machine's preferred order. Add raisins at beep, or five minutes before end of last knead. Use "sweet" setting if you have one; if not, "basic" is fine. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cranberry Muffins Recipe By :Western New York Apple Growers Assn. Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups All-Purpose Flour 1/4 Cup sugar 1 1/2 Teaspoons baking powder 1/2 Teaspoon baking soda 1/2 Teaspoon salt 1 egg 3/4 Cup milk 3/4 Cup sweetened applesauce 1/4 Cup butter or margarine -- melted 1 Cup fresh cranberries -- coarsely chopped 2 Teaspoons All-Purpose Flour -- (for cranberries) TOPPING: 1/4 Cup sugar 1/2 Teaspoon ground cinnamon In medium bowl, combine 1 3/4 cups of flour, 1/4 cup sugar, the baking powder, baking soda and salt. In small bowl, combine egg, milk, applesauce and butter, mix well. Add egg mixture to flour mixture, stirring just until moistened. Batter will be lumpy. In small bowl, toss cranberries with 2 tablespoons flour, fold into batter. Spoon batter into 12 greased 2 1/2 inch muffin cups. (Do not use muffin cups, as the paper will stick to the muffin when you try to peel it off to eat.) In another small bowl, combine 1/4 cup sugar and the cinnamon. Sprinkle over muffins. Bake in preheated 400F oven 20-25 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool on wire rack. Source: Judi Mae Phelps >From Bysen@aol.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Harvest Loaf Recipe By :http://www.eskimo.com/~jefffree/recipes/applloaf.htm Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Filled Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple butter 1/2 cup water 1 teaspoon salt 1 1/2 teaspoons canola oil 1/2 teaspoon hazelnut extract or almond extract 1/2 cup whole wheat flour 2 1/2 cups bread flour 1 tablespoon sugar 1 teaspoon yeast --- FILLING: 1/3 cup dried cranberries Place ingredients into bread machine in the proper order for your machine. Bake on white bread cycle with light crust. At beeper, add the dried cranberries. From Ruth & Shel (fritzl@earthlink.net) >From: "REality..." - - - - - - - - - - - - - - - - - - - NOTES : I found this wonderful recipe tonight, and thought you guys might enjoy it, since I rarely send anything, I thought maybe a change of the season treat might ply you all . This is a lovely tea bread. Try sprinkling slices with cinnamon-sugar and toasting. * Exported from MasterCook * Apple Onion Rye Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Tsp Yeast 1 7/8 cups Bread Flour 1 1/2 cups Rye Flour 1/3 cups Cracked Wheat 1 1/2 Tbsp Sugar 1/2 Tbsp Salt 1/2 Tbsp Caraway Seed 2 Cloves Garlic -- Crushed 1 Med Onion -- Chopped 1 Lg Apple -- Chopped 3 Tbsp Butter 1/2 cups Water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. In hot & humid weather, use 1/8 c less water. >From: SkyPilot@Readyroom.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pie Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour 1 cups Sugar 4 Tsp Baking Powder 1 Tsp Salt 1 Tsp Ground Cinnamon 1 Tsp Cloves 1 1/2 cups Milk 1 Egg 2 Tbsp Oil 1 1/2 cups Apples unpeeled and diced Here is one I was given recently and they swear that it was DEVORED! Preheat oven to 350F. Grease 9x5 inch loaf pan. Mix together wet ingredients with the dry ones until well blended. Pour into loaf pan and bake for 1 hour and 20 min. >From: kbrown@bigfoot.com (Kellie Brown) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Wheat Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 3 cups Whole Wheat Flour 1/2 cups Bran Flakes 3 Tbsp Gluten -- Optional 1 Tsp Cinnamon 1 cups Apple Juice -- Plus 1 Tbsp Apple Juice -- Warm 1 Golden Delicious Apples Grated With Skin On, About 1 1/4 C Put all the ingredients into pan in the order listed, select 'whole wheat' and push 'start' >SkyPilot@Readyroom.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Cinnamon Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cups Applesauce 3/4 cups Buttermilk 2 1/2 cups Bread Flour 1 Tbsp Cinnamon 1 Tsp Salt 2 Tbsp Brown Sugar 1 Tbsp Butter 1 1/2 Tsp Yeast Place all ingredients in pan in order listed (Hitachi machine). Adjust as needed for your machine. >SkyPilot@Readyroom.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot And Roasted Seed Bread Recipe By :Vernon Webster Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- basic white bread dough 3/4 part sunflower seeds -- roasted 1/4 pine nuts -- roasted 6 chopped dried apricots 3 crushed cardamon pods Last week I made a tasty loaf by adding about a cupful of lightly roasted seeds (3/4 sunflower, 1/4 pine nuts), about 6 chopped up dried apricots and 3 crushed cardamons to my normal white bread recipe. I also used grade '0' (pasta type) flour but would guess that standard strong would do. Just before baking I brushed with milk and coated with white poppy seeds. This was lovely with cheese such as gooey ripe brie. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Apricot Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Dried Apricots 1 Lg Egg -- Lightly Beaten 2/3 cups Packed Brown Sugar 4 Tbsp Butter Or Margarine -- Melted 2 Lg Bananas -- Pureed, Abt 1 C 1/4 cups Skim Milk 2 cups All-Purpose Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan with non-stick cooking spray. In a small bowl, cover apricots with hot water; let stand 10 minutes. Drain apricots and finely chop. In a medium bowl, combine egg, brown sugar, butter, bananas and milk. Sift flour, baking powder, baking soda and salt into a large bowl. Add banana mixture and stir until well blended. Stir in apricots. Spoon batter into prepared pan. Bake 50 to 55 minutes or until a wooden pick inserted In center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to cool completely. Makes 16 slices. Per slice: 139 calories, 4g fat, 3g protein, 26g carbohydrates, 17mg cholesterol, 104mg sodium. Entered into MasterCook by Reggie Dwork With permission from the San Jose Mercury News newspaper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread #8 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Bread flour 1 1/2 cups Wheat flour 1/2 teaspoon Salt 2 medium Ripe bananas 1/4 cup Honey 1/4 cup warm water 1 Egg 1/4 cup Oil 1/2 teaspoon Vanilla 1 teaspoon Poppy seeds -- (optional) 1 package Yeast Follow the instructions for your machine as to which order you put in your ingredients...make sure that if you set your machine on delayed timer that you don't get your yeast wet or your bread will flop! >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Fig Bran Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 2 1/2 cups Better for Bread Flour 1 cup Wheat Flour 1/2 cup Toasted wheat germ or bran 1/3 cup Instant nonfat dry milk 2 tablespoons Gluten 1 teaspoon Salt 1 cup Banana -- ripe/sliced 3/4 cup Mission figs -- dried/quartered tips removed 2 Egg whites 1 tablespoon Canola -- or veg. oil 2 tablespoons Malt extract -- (or honey) 1 teaspoon Vanilla 1 cup Very warm water Add all the ingredients into the pan in the order listed Select white bread and push "Start". Filled with fruits and fibers this flavorful two-and-a-half pound loaf provides the RDA for postassium in two half-round slices. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Split Bread Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3 cups Better for Bread flour 2 tablespoons Gluten 2 tablespoons Sugar 1 teaspoon Salt 1/8 teaspoon Baking soda 1/3 cup Instant nonfat dry milk 1/3 cup Walnuts -- broken 1 Egg 2 tablespoons Vegetable oil 1 teaspoon Vanilla 4 ounces Banana -- 1 med/sliced into the -- inner pan 10 Strawberries -- froz/thawed their liquid 1/3 cup Crushed pineapple -- drained juice. 1/3 cup Pineapple juice -- from pineapple/heated 1/2 cup Chocolate chips 4 cups Maraschino cherries -- drained Place all ingredients (EXCEPT CHOCOLATE CHIPS AND CHERRIES) into the inner pan in the order listed, select white bread and push "Start." Add the chips and cherries when the Auto Bakery "beeps," 88 minutes into the cycle. (33 min. with DAK Turbo II) Delightful whether eaten fresh, chilled or toasted, this soda fountain special is even more spectacular when spread with cream cheese blended with minced maraschinos and their liquid. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Walnut Bread #2 Recipe By :Better Homes & Gardens Bread Machine Bounty Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Milk 1/2 cup Ripe banana -- mashed 1 Egg 2 tablespoons Margarine -- or butter 3 cups Bread flour 3 tablespoons Sugar 3/4 teaspoon Salt 1/4 teaspoon Ground cinnamon -- (optional) 1 teaspoon Active dry yeast 3/4 cup Walnuts -- or pecans chopped I have a recipe for Banana-Walnut Bread which I found in my Better Homes & Gardens Bread Machine Bounty. Add ingredients to machine according to manufacturer's directions, adding the banana with the milk. (Use light setting, if available.) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Wheat Bread #3 Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Honey 1/4 cup Water 1 Egg 1/4 cup Oil 1/2 teaspoon Vanilla 2 Ripe bananas -- sliced 1/2 teaspoon Salt 1 teaspoon Poppy seeds (optional) 1 1/2 cups Bread flour 1 1/2 cups Wheat flour 1 tablespoon Yeast 1/2 cup Chopped walnuts I add the walnuts at the beginning with other ingred. It seems to mix better. You can also add 1/2 tsp of cinnamon if you like. We like it better without. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Focaccia Recipe By :ESSENCE OF EMERIL, SHOW #EE2183 Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Crackers & Flatbreads Daily Bread Mailing List International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Basic Dough: 1 1/2 cups Warm Water -- (110-115 Deg F) 1 Tbsp Sugar 1 Pkg Yeast 3 1/4 cups All-Purpose Flour -- Note 1 2 Tsp Salt Topping: 2 Tbsp Olive Oil 1 Roma Tomato -- Sliced Thin 2 Tbsp Chiffonade Of Basil 1/4 cups Grated Parmesan Cheese -- (2 Oz) Recipe Courtesy of Emeril Lagasse Note 1: you may need more to achieve the smooth elasticity In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the oven to 375F. Punch down the dough, and remove it from the bowl onto a lightly oiled, 9 x 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and bake for 30 - 35 minutes. Yields: 6 appetizers >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Batter Rolls Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tsp Granulated sugar 1/2 cups Warm water 1 Pkg Dry yeast 1 1/2 cups Milk 1/4 cups Granulated sugar 1/4 cups Shortening 2 Tsp Salt 2 Egg 3 3/4 cups Flour Dissolve 1 tsp sugar in warm water in large bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375F for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Unbleached Flour 3 Tsp Baking Powder 1 Tsp Salt 1/4 cups Shortening 3/4 cups Beer Preheat Oven to 450F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistency. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Loaf, Stephie's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- divided 1 tsp. sugar 1 tsp. yeast 1 egg 2 Tbsp. sugar 1/4 tsp. salt 2 Tbsp. oil 1 tsp. vinegar 3 cups flour margarine to lightly grease the bread pan Divide water in half. In a cup, dissolve the 1 tsp. of sugar in half the water. Then add the yeast and set aside to proof. In a 4 cup bowl, put the other half cup of water and add the egg, the 2 tbsp. of sugar, salt, oil and vinegar. With a whisk, beat it up. To this add 1 cup of flour and whisk it 15-25 strokes till glutinous and glossy. Once the yeast is floating, stir it up and add this to the 4 cup bowl. Whisk it another 20 strokes. Add another cup of flour and whisk 20 strokes. Pour into lightly greased bread machine pan and top with another cup of flour. Start your regular cycle. After 2 or 3 minutes and check the knead. Adjust the flour if it is a bit wet and does not form a clean ball while kneading. >From: "Phaneuf, Kelly Jayne" - - - - - - - - - - - - - - - - - - - NOTES : My Mom has tinkered with a basic bread recipe and if you want a lighter than air recipe for white bread here it is: This makes a LARGE two pound loaf or if you just use the dough cycle, it can be risen twice and oven baked to make 2 regular loaves of bread. The loaf will feel like air in your hands. Good luck getting any of it for yourself! * Exported from MasterCook * Biscuit Mini Focaccia, Hungry Jack Recipe By :The Pillsbury Company Serving Size : 10 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Fresh Basil Leaves 1/4 cups Fresh Thyme Leaves 2 Cloves Garlic -- Chopped 1/4 Tsp Salt -- If Desired 1 Dash Pepper 1/4 cups Olive Oil -- Or Oil 12 Oz Hungry Jack Refrigerated Flaky Biscuits 1/4 cups Pine Nuts 1/3 cups Grated Parmesan Cheese Heat oven to 400F. In blender container or food processor bowl with metal blade, combine basil, thyme, garlic, salt, pepper and oil. Cover; blend until finely chopped, scraping down sides of container, if necessary. Separate dough into 10 biscuits. On ungreased cookie sheets, press or roll each biscuit to a 3-inch circle. Make several indentations with fingers in tops of biscuits. Spread about 1 teaspoon basil mixture evenly over each biscuit. Sprinkle each biscuit evenly with 1 teaspoon pine nuts; press gently. Sprinkle with cheese. Bake at 400F. for 10 to 12 minutes or until biscuits are golden brown. Serve warm. 10 mini focaccia >From: nina-b@Juno.com (nina l banks) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Branola Bread Recipe By :The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf 1 1/4 cups Water 1 1/2 Tbsp Canola Oil 1 1/2 Tbsp Honey 1 1/2 Tsp Salt 1 cups Whole Wheat Flour -- (5.4 Ounces) 1 1/2 cups Flour, Unbleached -- (7.8 Ounces) 1/2 cups Oat Bran 1/2 cups Granola -- Fat Free 2 Tbsp Whey -- Powdered 2 1/2 Tsp Active Dry Yeast Slightly sweet and delightfully chewy, this bread will be a favorite of children of all ages. **Tip: The addition of granola makes this a dense loaf that may not rise as much as lighter loaves. Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry among other things.) I use a small digital scale when I measure my flours. Nutrient Analysis per Serving: Calories: 119 Carbohydrates: 21 Protein: 4 Fat: 2 Fiber: 2 * Exported from MasterCook * Brown Nut Bread Recipe By :IceTeaLuvr@aol.com Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups Whole Wheat Flour 1 3/4 cups All-Purpose Flour 2 Tsp Baking Soda 1 Tsp Salt 2 Eggs -- Beaten 2 cups Sour Milk -- Note 1 1/2 cups Molasses 1/3 cups Honey 2 Tsp Finely Shredded Orange Peel -- Or Lemon Peel 1 cups Chopped Walnuts 3/4 cups Raisins Note 1: To Make Sour Milk: Place 2 Tbsp. lemon juice or vinegar in a 2 cup glass measure. Stir in enough whole milk to make 2 cups liquid. Let stand 5 minutes. In a large mixing bowl, stir together whole wheat flour, all-purpose flour, baking soda, and salt; set aside. In another mixing bowl, combine eggs, sour milk, molasses, honey, and orange or lemon peel; add to dry ingredients, stirring well until combined. Fold in chopped walnuts and raisins. Turn batter into two greased loaf pans. Bake in 350F oven about 55 minutes, or till a wooden toothpick inserted near center comes out clean. Remove from pans; cool thoroughly on wire rack. Makes 2 loaves. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 214.1 Total Fat 3.1g Sat Fat 0.9g Carb 42.7g Fib 2.4g Pro 6.1g Sod 318mg CFF 12.5% * Exported from MasterCook * Bulgur Breads Recipe By :TV FOOD NETWORK Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups fine or medium bulgur 1 1/2 teaspoons salt 2 cups boiling water 1/2 cup minced onion Approximately 2 cups unbleached hard white flour -- or all-purpose flour 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 450 degrees 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. Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - 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 * Exported from MasterCook * Butter And Oil Bread Spread Recipe By :Max Prola Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part butter 1 part vegetable oil I received several suggestions for alternative to butter. So far, I have tried the one that looked the easiest. It was Max Prola's, which was to mix butter with an equal volume of vegetable oil. I am very happy with the results. I use canola oil since it is the = lowest in saturated fat. That's also what I add to the bread when baking. In addition to reducing saturated fats by (almost) 50%, there would also be a reduction in salt. Most butter is salted. If you have ever tasted the unsalted variety, you know why. Another pleasant outcome is that the mixture is just the right consistency for spreading when you take it out of the fridge. I always found butter too hard, even when kept in the butter compartment. >From: "Robert Bursey" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Wheat Bread #2 Recipe By :More Bread Machine Magic Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf (2#) 1 5/8 Buttermilk -- 1 3/4 c 2 tablespoons Oil 1/4 cups Honey 2 teaspoons Salt 2 2/3 cups Bread Flour 1 1/3 cups Whole Wheat Flour 2 1/2 teaspoons Red Star Active Dry Yeast My notes: 1. I add 2T Vital Wheat Gluten, in my machine. 2. Place all ingredients in machine, using the least amount of liquid listed. 3. Observe bread as it kneads. After 5-10 minutes adjusts liquid if bread appears dry, or machine is straining. Add liquid 1 T at a time til dough forms a smooth ball. Crust: Medium Bake cycle: Whole Wheat (Can also use Basic/Sweet Bread/Rapid Whole Wheat) >From: Ruth Warren - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cabin Rolls Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Rave Reviews Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup self-rising flour 3/4 Cup sweet milk 3 tablespoons mayonnaise Bake at 350 degrees for 25 minutes in muffin tins. Makes 6 rolls. >From: Edria J Philpott - - - - - - - - - - - - - - - - - - - NOTES : My friend Cecilia sent me the recipe for cabin rolls that sounds great. Thought you might enjoy trying this simple recipe.I made the Cabin Rolls the other day, first thing in the morning. I took them to work while they were still warm, and we had them for breakfast. They are really good alone, great with just butter and even better with blackberry jelly . (Of course I had to eat 3 rolls to make sure not to mix the flavors.... ) If you add the butter and jelly, they go very well with coffee, but since they are not sweet, so they would go very well with meat and gravy. Though they are not made with yeast, they still have a 'roll' type texture, and I am planning on making a bunch this weekend to freeze for Thanksgiving dinner. They are extremely easy to make, so it's even something the kids can do. I haven't tried adding any ingredients, but I'll bet they'd be good with cheese or bacon bits, or onions... mmmm now I'm getting hungry again.. ["Caron Rose" ] * Exported from MasterCook * California Fruit Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Whole wheat flour 2 tablespoons Nonfat dry milk powder -- (or 2 tbsp. soy flour for milk free-diets) 2 tablespoons Lowfat soy flour 2 teaspoons Baking powder 1/2 teaspoons Baking soda 1/4 teaspoons Salt 1/3 cups Applesauce 2 Egg whites -- or 1/4 cup egg beaters -- [or egg sub. equiv] 2 sm ripe bananas -- (7 3/4") 1 can crushed pineapple -- (8 ounce) juice packed 1/2 cups Chopped -- pitted dried apricots 1/2 cups Golden raisins Spray loaf pan with non-stick spray. Open pineapple and drain off juice. Mix dry ingredients together in large bowl. In blender, process together applesauce, egg, bananas and pineapple add to dry mixture, add apricots and raisins, beat just till well mixed. Turn into loaf pan, bake in preheated 350F oven for 60 minutes or until golden and tests done. Remove from pan and rest on a board or rack on its side till completely cooled. Refrigerate wrapped. Freezes well. Now for the variables, You may make this recipe with no apricots but with one fresh apple, chopped ( not peeled). You may make this recipe with or without raisins. Less sweet but good both ways. If you don't have the soy flour or the dry milk, just add the equivalent of flour or oat bran. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Caramelized Onion Bread Recipe By :Vegetarian Times, October, 1998, page 62 Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Starter Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***SPONGE*** 1 cup lukewarm water 1/2 teaspoon active dry yeast 1 cup bread flour ***BREAD*** 2 tablespoons olive oil 2 tablespoons firmly packed brown sugar 2 sweet onions sliced into 1/4-inch rings 1 cup lukewarm water 2 teaspoons active dry yeast 2 1/4 cups bread flour 1/2 cup whole wheat flour 2 1/4 teaspoons salt 1/2 teaspoon freshly ground black pepper 2 LOAVES (20 SLICES ) DAIRY-FREE The best type of onions for caramelizing are the sweet varieties, such as Vidalia, Maui and Walla Walla. If none of these are available, use yellow onions. This bread requires advance planning and preparation. Letting the yeast mixture or "sponge", sit overnight enhances the bread's wheat flavor. SPONGE: Place 1 cup water in mixing bowl. Sprinkle yeast over water and stir in. Let sir for 2 minutes. Mix in 1 cup bread flour. Cover bowl with plastic wrap and let sir overnight or for 14 to 16 hours. Heat oil and sugar in heavy-bottomed saucepan over medium heat for 1 minute. Add onions and saute, stirring occasionally until browned and caramelized, about 12 minutes. Remove from heat; set aside. Place water in bowl of electric mixer or in mixing bowl. Sprinkle yeast over water and stir in. Let sit for 2 minutes. Add sponge, both flours, salt and pepper. Mix with dough hook until ingredients are combined, about 2 minutes. Or beat vigorously with a wooden spoon for 8 to 10 minutes. Let dough rest for 15 minutes. Add caramelized onions and resume mixing, until dough is silky and elastic and pulls away from sides of bowl. Dough should be very wet and sticky but still elastic. Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 1/2 hours. Turn over a baking sheet and sprinkle with cornmeal or flour. Place dough on a well-floured work surface, handling it gently to preserve as much volume as possible; cut into 2 equal pieces. Gently pull and stretch each piece of dough into a flat round, about 1 A inches thick. Transfer to prepared baking sheet. Cover with plastic wrap and let rise in a warm place for 45 minutes to an hour. Preheat oven to 450 F. Using a spray bottle, spritz oven walls with water. Work quickly so oven does nor lose heat. Bake until bread browns, about 16 to 18 minutes. Transfer flatbreads to a rack to cool. PER SLICE: 113 CAL.; 3G PROT.; 2G TOTAL FAT (00 SAT. FAT); 21G CARB.; 0 CHOL.; 263MG SOD.; 1G FIBER. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707. Converted by MC_Buster. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Celery Dill Bagels Recipe By :Veggie Life, May 1998 Serving Size : 12 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Breads Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bread Flour 1 1/2 cups Whole Wheat Flour 2 Pkg Active Dry Yeast 3 Tbsp Sugar -- Or Barley Malt Syrup 2 Tsp Salt 1 Tsp Dill Seed 1 Tsp Celery Seed 2 cups Lukewarm Water 1 Tbsp Cornmeal Egg Wash -- Optional Dill Seed -- Optional To Sprinkle On Top In a mixing bowl, stir together flours, yeast, sugar (if using), salt, dill seed, and celery seed. If using barley malt syrup, stir it into water. Add to bowl with dry ingredients and mix to form a stiff dough. (Mixture will seem dry and shaggy at this point, but light kneading will bring it together.) On a lightly floured surface, knead dough lightly into a smooth ball and return to bowl. Cover with plastic an set aside in a warm place for an hour to rest. (At this point the dough may be refrigerated for several hours. Set out at room temp for about 2 hrs before proceeding to step 3.) Preheat oven to 400F. Lightly spray or brush a baking sheet with oil and sprinkle with cornmeal. Set a large pot of water and 1 Tbsp sugar to boil. On a lightly floured surface, turn out dough and divide in half. Return one half to bowl and divide the other into 6 equal pieces. Roll each piece into smooth ball. Flatten balls slightly, push thumbs through center, place index fingers inside, and roll into a smooth, open bagel shape. (Dough will rise to fill in hole if it isn't large enough.) Drop 3 bagels into boiling water and boil gently, turning often, for 5 min. Using a strainer or slotted spoon, remove bagels carefully. Rest spoon briefly on towel to remove excess water and set bagels a few inches apart, on prepared sheet. Repeat with remaining 3 bagels. Brush bagels with egg wash and sprinkle with seeds, if desired. Bake for about 30 min, until glossy and well browned. Repeat with second half of dough. Makes 12 bagels. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #14 (Braided White Bread) Recipe By :TheChef@wwrecipes.co Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Jewish White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup lukewarm water -- (110F, 40C) 3 packages dry yeast -- (21 g) 4 tablespoons sugar -- (60 ml) 5 cups all-purpose flour -- (1.25 to 1.5 L) -- (5 to 6) 2 tsp salt -- (10 ml) 3 eggs 1/4 cup vegetable oil -- (60 ml) 1 tsp vegetable oil -- (5ml) 1 egg yolk -- combined with 2 tablespoons water -- (30 ml) Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml) of the sugar. Stir to dissolve the yeast and allow to rest in a warm place for 5 minutes, or until it becomes frothy. In a large mixing bowl combine 4 cups (1 L) of the flour, the remaining sugar, and the salt. Make a well in the center and add the yeast mixture, the remaining water, the 3 eggs, and 1/4 cup (60 ml) of the vegetable oil. Gently stir with a wooden spoon to combine, then beat vigorously until all the flour is absorbed. Add up to 2 cups (500 ml) more flour until the dough can be gathered into a soft ball. Place the dough on a lightly floured surface and knead for about 15 minutes until the dough becomes smooth and elastic. Sprinkle as necessary with additional flour to keep it from sticking. Shape the dough into a ball and place in a lightly oiled bowl. Cover loosely with a dish towel and allow to rise in a warm place for about 45 minutes, until the dough has doubled in volume. Punch the dough down and knead for a few minutes to deflate completely. Return to the bowl and allow to rise for 15 minutes. Coat a large baking sheet with the remaining 1 teaspoon (5 ml) vegetable oil. Traditionally the bread is divided into quarters and braided in four parts, but this process is impossible for me to describe without the aid of illustrations. You will achieve acceptable results by dividing it into three parts, rolling each into a length of about 24 inches (60 cm), thicker in the middle and tapered at the ends, and braiding them. Pinch the dough together at both ends and carefully place the loaf on the baking sheet and let it rise in a warm place for about 30 minutes. Brush the top with the egg yolk and water mixture and bake in the middle of a pre-heated 400F (200C) oven for 15 minutes. Reduce the heat to 375F (180C) and bake an additional 30 to 40 minutes, or until the challah is crusty and golden brown. Makes one loaf. B' te-avon (bon appetit in Hebrew) from the Chef and staff at World Wide Recipes YOUR DAILY RECIPE FROM WORLD WIDE RECIPES The World's Largest Daily Recipe Ezine TheChef@wwrecipes.com >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : I was planning to do a recipe for challah (the traditional Jewish bread) to wrap up our "Cooking of Israel" week, but I received so many requests for sufganiot (the Jewish jelly donut) that I decided to do that instead. But then I asked myself "Chef, (that's better than what I used to call myself) what about your tens of thousands of adoring and admiring readers who will be disappointed, if not downright depressed, if you don't do the challah recipe like you promised?" I decided, in my never ending quest to satisfy all of the people all of the time and to achieve TOTAL READER SATISFACTION (trumpets and cymbals here), to include a recipe for the donuts along with the challah. So here you have it, ladies and gentlemen, two recipes for the price of... none? * Exported from MasterCook * Cheddar Cheese Muffins Recipe By :Goodies to Go, Lexington, MA in Carry-Out Cuisine* Serving Size : 24 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups milk 2 tablespoons active dry yeast 12 tablespoons unsalted butter or 1+1/2-sticks cut up 6 ounces crumbled cheddar cheese 6 cups all-purpose flour Scald the milk and cool it to lukewarm. Dissolve the yeast in 1 cup of it. Then add the second cup of milk. Set the milk-yeast mixture aside. Put the cheese, butter, flour in the bowl of an electric mixer and mix on low speed until crumbly and pea-sized. Add the milk-yeast mixture and mix for 1 to 2 minutes until the batter is evenly moist. Pour the batter into buttered muffin tins and let rise in a warm place until doubled in bulk. Bake in a preheated 375F oven for 12 to 15 minutes, or until done. PER BISCUIT: 212 calories, 10g fat (40% cff). *mc THESE tangy muffins created by Eli Zabar have an unusual texture. Don't be alarmed if the dough seems soft; it will work out in the end. * INFO * The recipe is from E.A.T., NEW YORK CITY (UPPER EAST SIDE). It appeared in CARRY-OUT CUISINE, Recipes from America's Finest Gourmet Food Shops, by Phyllis Meras (1982: Houghton Mifflin 039532212). Transcribed for MasterCook (*mc) by kitpath@earthlink.net for RecipeCafe 11/30/98. - - - - - - - - - - - - - - - - - - - Serving Ideas : fareshare, recipecafe,dailybread * Exported from MasterCook * Cheese And Pepper Bread Recipe By :Bread Winners, Mel London Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- French Bread dough 1 teaspoon freshly ground black pepper 1/2 cup cheddar cheese For the bread I added about 1 teaspoon fresh ground black pepper and about the same amount of sweet basil to a 2 loaf sourdough french bread recipe. (Actually 1 teaspoon is a very rough estimation. Actually I just ground the pepper directly over the dough after I had turned it out on the table, and ground away until the dough was fairly well covered!) When I shaped the loaves, I kneaded in about 1/2 cup grated cheddar cheese. (Again, I just cut off a chunk of cheese, and grated it onto the dough.) This recipe was adapted from Mel London's "Bread Winners" cookbook. >From: "Gregory Ross" - - - - - - - - - - - - - - - - - - - NOTES : We just had some Cheese & Pepper bread with split pea soup for lunch today. * Exported from MasterCook * Chinese Steamed Buns Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast 1 teaspoon white sugar 1/4 cup all-purpose flour 1/4 cup water 1/2 cup warm water or milk 1 1/2 cups all-purpose flour 1/4 teaspoon salt 2 tablespoons white sugar 1 tablespoon lard or vegetable oil 1/2 teaspoon baking powder -- 24 2 inch squares of wax paper 1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes. 2. Mix in 1/2 cup warm water or milk, flour, salt, 2 tablespoons sugar, and lard or vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours. 3. Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes. 4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. 5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked. Submitted by:Carol chi-wa Chung >From: carol - - - - - - - - - - - - - - - - - - - NOTES : These Chinese dim sum have no filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. * Exported from MasterCook * Chocolate Cherry Bread #4 Recipe By :homearts.com/dynamo/main.jhtml?/28brear6.htm Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 3 teaspoons granulated sugar 1/3 cup unsweetened Dutch-process cocoa 1/3 cup packed dark brown sugar 1 3/4 teaspoons salt 3 1/2 cups all-purpose flour -- about 1 cup warm brewed coffee -- (105 to 115 degrees F.) 4 tablespoons margarine or butter -- softened 1 large egg -- separated 3/4 cup dried tart cherries 3 ounces bittersweet chocolate -- coarsely chopped Yields: 2 loaves, 12 servings per loaf Work Time: 20 minutes plus rising and cooling Total Time: 40 minutes plus rising and cooling 1. In cup, mix yeast, 1 teaspoon granulated sugar, and 1/4 cup warm water (105 to 115 degrees F.); let stand until yeast mixture foams, about 5 minutes. 2. Meanwhile, in large bowl, combine cocoa, brown sugar, salt, and 3 cups flour; stir to blend. 3. With wooden spoon, stir warm coffee, margarine or butter, egg yolk (cover and refrigerate egg white to use later), and yeast mixture into flour mixture. With floured hand, knead to combine. 4. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading if necessary. Knead in cherries and chocolate. 5. Place dough in greased bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. 6. Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Shape each half of dough into a 5-inch round loaf. Place loaves, about 3 inches apart, in opposite corners on ungreased large cookie sheet. Cover and let rise in warm place until doubled, about 1 hour. 7. Preheat over to 400 degrees F. In cup, mix egg white with 1 teaspoon water; brush mixture on tops of loaves. Sprinkle loaves with remaining 2 teaspoons granulated sugar. With knife, cut shallow X on top of each loaf. Bake loaves 20 minutes or until crusty. Each serving: About 135 calories, 3 g protein, 23 g carbohydrate, 4 g total fat (1 g saturated), 9 mg cholesterol, 30 mg sodium. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : I got this from Good Housekeeping also. Given the quantity of flour, I plan to go ahead and use it in the machine. * Exported from MasterCook * Chocolate Zucchini Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups finely chopped zucchini 1/2 cup spectrum spread -- [can use margarine] 1/2 cup vegetable oil 1 3/4 cup sugar 2 egg replacers -- [can use regular eggs] 1 tsp Vanilla 1/2 Cup Soy Milk -- [can use regular milk] 1 tsp Lemon Juice 2 1/2 Cups Flour 6 Tablespoons vegan cocoa -- [can use regular] 1/2 tsp baking powder 1 tsp cinnamon 1 cup dairy free chocolate chips -- [can use regular] brown sugar Preheat oven to 325 degrees. Grease and flour 9x13 pan. Cream margarine, oil and sugar together.Add egg replacers,vanilla,soy milk and lemon juice.Beat well.Add dry ingredients,mix well. Add zucchini,mix well,pour into pan.Sprinkle top of cake with chocolate chips and brown sugar.Bake 40 to 45 minutes,til wooden toothpick comes out clean.No frosting is needed. From: Susan mailto:hchaires@earthlink.net >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Pecan Bread Recipe By :"J. Mathew" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups bread flour 2 tablespoons. vital wheat gluten 1/2 cups. powdered milk 1/4 cups. brown sugar -- firmly packed 2 teaspoons. salt 4 1/2 teaspoons. ground cinnamon 1/2 teaspoon ground ginger --- 4 Tbsp. softened butter -- or butter-flavor soft shortening 2 Tbsp. active dry yeast -- (I use rapid-rise) 3/4 cups. chopped pecans -- (3/4 to 1) 1/4 cups. cracked flax seed -- (optional) --- 2 1/4 cups. lukewarm water Yield: 2 oval loaves -or- 8-10 buns (For KithcenAid) With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast, nuts, and seeds (optional); combine thoroughly. Add water; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 9-10 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for second rising. Punch down dough; divide into two equal-sized pieces. Form into oval loaves and place on lightly greased (I use Pam cooking spray) baking sheets. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until loaves have almost doubled in size. Preheat oven to 400F while dough is rising in loaf pans. Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 35-40 minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). --------------------------- VARIATION: this dough makes wonderful cinnamon-pecan buns. After second rising, divide dough into 8-10 balls and place on lightly greased baking sheet. Let rise; bake as indicated, but reduce baking time (this will vary slightly depending on size of buns). Remove from oven when buns are lightly browned and test done by tapping on the bottom with a forefinger (you should hear a hollow "thunk"). >From: "J. Mathew" http://www.geocities.com/Heartland/8098/index.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Raisin Bread #11 Recipe By :"J. Mathew" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups. bread flour 2 cups. whole-wheat flour 2 tablespoons. vital wheat gluten 1/2 cups. powdered milk 1/2 cups. brown sugar -- firmly packed 1 tablespoons. salt 6 tablespoons. ground cinnamon -- (or more if you like the taste) 1/2 tsp. ground ginger --- 4 Tbsp. butter -- chilled and cut into pieces -- (or use soft shortening) 2 Tbsp. active dry yeast -- (I use rapid-rise) --- 1 egg 2 cups. lukewarm water minus 2 Tbsp. 2 Tbsp. lemon juice --- 1 cups. raisins -- (1 to 1 1/2) -- (may use sultanas/ currants -- regular -- or golden raisins) --- 3 tablespoons. unsalted butter Yield: 2 standard-sized loaves (using loaf pans)or 6-8 buns (for KitchenAid) With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast and combine thoroughly. Add water, lemon juice, and egg; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 9-10 minutes. Add raisins in 1/2-cup increments during last 4-5 minutes of kneading. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for second rising. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 400F while dough is rising in loaf pans. Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 35 minutes. Remove loaves from pans and place back into oven, baking for approximately 10-15 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making raisin toast. VARIATION: this dough makes wonderful cinnamon-raisin buns. After second rising, divide dough into 6-8 balls and place on lightly greased baking sheet. Let rise; bake as indicated, but reduce baking time (this will vary slightly depending on size of buns). Remove from oven when buns are lightly browned and test done by tapping on the bottom with a forefinger (you should hear a hollow "thunk"). http://www.geocities.com/Heartland/8098/index.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls #2 (The Rolls That Mom Liked) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cube butter 2 eggs 1/2 cup sugar 1 small pinch salt 1 cup milk 4 cups white flour 3 teaspoons yeast Add to your bread machine - in the order listed. (I have a Zo) Start machine on "dough" cycle. Watch the dough and add flour as necessary (during the first knead cycle only). I let the dough rest for an hour or so after it's finished. (the first rise). Then divide the dough in half. Roll it out, spread with a total of another cube of butter and a sugar cinnamon mixture (I use about three teaspoons cinnamon and 3/4 cups sugar). Roll up the dough and butter mixture - slice into rolls, and place in a pan where they will have plenty of room to rise. If there's any butter left, drizzle it over the top. Do the same with any remaining sugar and cinnamon..... Put them in a warm place to rise again. I give them another 90 minutes or so, unless they're growing out of control.... Bake at 375 for approximately 25 minutes. Take them out and immediately turn them out onto a sheet of foil. This way the butter - goo mixture stays on the bottom of the rolls. >From: RRTMTL@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is my recipe for cinnamon rolls - they're definitely an occasional indulgence! My recipe is not too exact - I go alot on looks..... These taste really good while still hot. My Mom used to put more butter on the top - but she was a true fan of butter! * Exported from MasterCook * Cold Water Yeast Rolls, Lydia's Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Shortening 3/4 cups Sugar 2 Eggs 2 Cakes yeast 2 cups Cold water 6 cups Flour -- sifted 1 teaspoons Salt Yield: 6 Servings Cream shortening and sugar; add eggs and salt. Dissolve yeast in cup cold water. Add flour and yeast mixture alternately. Add other cup of water and mix well. Let rise until double. Knead, roll out and cut. Dip in butter, let rise again. Bake in a 350 degree oven until golden brown. This dough can be frozen after baked or after it's first rising. When cut and buttered, place in pan and cover. Place in freezer and freeze. To bake frozen dough, remove from freezer, let thaw, rise and bake as above. Note: This recipe retrieved from http://www.k-tecusa.com/recipe/rolls/cwyrolls.html >From Giuliano Bugialli's Cooking in Florence class >From: Frank Cavalier - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Corn Biscuits With Bacon Recipe By :Susan Feniger and Mary Sue Milliken Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Rolls Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Bacon slices 2 Cups All-purpose flour 1 Cup Yellow cornmeal 2 Tablespoons Sugar 5 Teaspoons Baking powder 1 Teaspoon Salt 1/2 Cup Chilled unsalted butter -- cut into pieces 2 Tablespoons Chilled unsalted butter -- cut into pieces 2 Large Eggs 6 Tablespoons Buttermilk 1 Teaspoon Ground cumin Fresh cracked black peppercorns Preheat oven to 375 degrees. Cook bacon until crisp. Transfer bacon to paper towels and drain. Crumble bacon; reserve 2 tablespoons bacon drippings. Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add butter and rub in using fingertips until mixture resembles coarse meal. Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl. Add to flour mixture and stir until moist dough forms. Mix in bacon. Turn out dough onto lightly-floured surface. Knead gently until smooth. Roll out to 3/4-inch thickness. Cut out biscuits with round cookie cutter. Place on greased baking sheet. Sprinkle with peppercorns. Bake until golden brown and puffed, about 25 minutes. Serve warm or at room temperature. This recipe yields 12 biscuits. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken >From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 12-08-1996 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cran Apple Bread, Regal Recipe By :http://www.regalware.com/bread.html Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Large Loaf 1/2 cup apple juice plus 2 tablespoons apple juice 1/2 teaspoon salt 2 large eggs 1/4 cup butter or margarine -- cut in 1/2 " pieces 3 cups bread flour 1/4 cup packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground ginger 1/2 teaspoon Lora Brody's Bread Boost OR vital gluten 2 teaspoons active dry yeast 1/2 cup coarsely-chopped pecans 1/3 cup dried cranberries Warm all ingredients, except nuts and cranberries, into bread pan of Regal 2-pound breadmaker, in sequence listed (or suggested in breadmaker manual). Select Normal or White cycle and Medium or Regular crust color (do not use Speed cycle). Press Start. After 10 minutes of mixing (set timer), gradually add nuts and dried cranberries. When done (00:00 on display), press Stop. Immediately remove bread from pan and cool on wire rack at least 15 minutes before slicing. Kitpath/Pellegrino 11/98 Posted to Bread-Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Fruit Nut Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Cranberries -- Chopped -- (fresh or frozen) 1/2 cups Chopped nuts 1 Tbsp Grated orange peel 2 cups Whole wheat pastry flour 1 cups Sugar -- Or Date Sugar 1 1/2 Tsp Baking powder 1 Tsp Salt -- Optional 1/2 Tsp Baking soda 2 Tbsp Shortening -- Or Applesauce 3/4 cups Orange juice 1 Egg -- Well Beaten -- =OR=- Egg replacer Preheat oven to 350F. Generously grease and lightly flour a 9x5x3 inch loaf pan (I USED A NONSTICK PAN). Prepare cranberries, nuts, and orange peel. Set aside. In a bowl mix together flour, sugar, baking powder, salt, and soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into prepared pan. Bake 60 minutes or until wooden pick inserted into center comes out clean. Cool on a rack 15 min. Remove from pan, cool completely. Wrap and store overnight. Makes 1 loaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Bread #2 Recipe By :James Beard, Beard on Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 tsp baking soda 1 tsp baking powder 1 tsp salt 2 eggs 1 cup granulated sugar 1/4 cup melted butter 3/4 cup milk 1/2 cup orange juice 1 1/4 cups raw cranberries -- roughly chopped 3 tsp grated orange rind Sift the flour with the soda, baking powder, and salt. Beat the eggs and sugar until well blended. Stir in the melted butter, milk, and orange juice. Stir in the flour mixture just until moistened, and then fold in the cranberries. Do not overwork or beat the dough. Butter a loaf tin about 10 inches long and 4 to 5 inches wide and spread the dough in the tin. Bake in a preheated 350 oven for about 55 to 60 minutes, or until a cake tester comes out clean. (The top will often crack; this is typical of soda and baking powder breads.) Let stand in the tin for a few minutes before turning out on a rack to cool. When thoroughly cooled, wrap in plastic or foil and let stand overnight or at least a day before cutting. >From: "Bobbi Terkowitz" - - - - - - - - - - - - - - - - - - - NOTES : My family loves to have pumpkin bread and cranberry bread for Thanksgiving, in addition to some nice dinner rolls. (I also love these breads for breakfast etc. after the feast.) Last week's postings had a pumpkin bread very similar to mine, so I'm only posting the cranberry bread recipe I use. It is from James Beard's Beard on Bread (minus nuts, if it ever had any--we have a nut allergy in the family). It is nice and moist and keeps/freezes well. * Exported from MasterCook * Cranberry Wheat Bread Recipe By :Oster Deluxe Bread and Dough Maker, p 43. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb. (Bread Machine) 1 1/2 cups water 3 Tablespoons honey 2 Tablespoons margarine, soft 2 1/2 cups flour, bread 1 1/2 cups flour, whole-grain wheat 2 teaspoons salt 1 teaspoon mace 3 1/2 teaspoons yeast -- (regular or bread) ***MIX-IN*** 2/3 cup dried cranberries 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: Sweet Bread cycle (Oster machine #8). 5) Press start. Bread will be done baking in the number of hours indicated. 6) Add Mix-in when bread maker beeps. This is "one of the best" I have made for Bread Day (every Thursday) when I bring a loaf of bread for everyone at work to snack on. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Cheese Braid (Sweet Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Dough: 8 oz. sour cream 1/2 cup butter 2/3 cup sugar 1 tsp. salt 2 pkgs. yeast 1/2 cup warm water 2 eggs 4 cups flour --- Filling: 2 pkgs. cream cheese -- (8 ounce) softened 2/3 cup sugar 1 egg -- beaten 1/8 tsp. salt 2 tsps. vanilla --- Glaze: 2 cups sifted powdered sugar 1/4 cup milk 2 tsps. vanilla Scald sour cream; add sugar, butter, salt. Mix well and let cool until lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and then eggs. Gradually stir in flour (dough will be soft.) Cover lightly and chill overnight. Divide dough into four equal portions. Turn each portion out on a heavily floured surface and knead four or five times. Roll each into a 12 x 8" rectangle. Spread 1/4 of filling over each rectangle, leaving a 1/2 inch margin around the edges. Carefully roll up jellyroll-fashion, beginning at long side. Firmly pinch edge and ends to seal. Carefully place rolls, seam side down, on greased baking sheet. Make six equally spaced X-shapes across the top of each loaf. Cover and let rise in a warm place (85 degrees) free from drafts until doubled in bulk (about four hours). Bake at 375 degrees for 15 to 20 minutes. Spread loaves with glaze while warm. Yield: 4 12-inch loaves. Filling: Combine all ingredients. Mix well. Yield: About 2 cups. Glaze: Combine all ingredients, mixing well. Yield: About 1 cup. >From: DASHLEYN@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cumin Scented Flatbreads Recipe By :First For Women, 6/29/98 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Crackers & Flatbreads Fruit And Spice Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups All-Purpose Flour 1 cups Whole Wheat Flour 1 cups Yellow Cornmeal 1 cups Loosely Packed Parsley Leaves -- Chopped 1 Tsp Salt 1 Tsp Ground Cumin 4 1/2 Tbsp Olive Oil -- Divided In bowl, combine first six ingredients. With fork, stir in 3 Tbsp oil and 1 C water until dough comes together. On floured surface, knead dough 2 min or until smooth. Divide dough in half and flatten into discs. Wrap in plastic; chill 15 min. Heat grill to high for direct heat or position broiler rack 2 - 3 " from heat source and heat broiler. On floured surface, roll out each half to an 18" circle. Brush dough with remaining oil. With knife, cut dough into 12 wedges; grill, uncovered, or broil 2 - 3 minutes, turning once, until golden and crispy. If desired, sprinkle with coarse salt and pepper before serving. Work Time: 20 min Total Time: 40 min >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date Walnut Bread Recipe By :Vegetarian Times, October, 1998, page 61 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups unbleached white flour 1 cup whole wheat flour 2 tablespoons unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 2 cups pitted -- chopped dates 1 1/2 cups toasted chopped walnuts or pecans 3/4 cup rolled oats 1 cup butter -- melted 1/4 cup canola oil 1 cup packed light brown sugar 3 large eggs -- beaten 1 1/2 cups milk 1/2 cup dark molasses 2 tablespoons coffee liqueur or brewed coffee -- (optional) 2 teaspoons pure vanilla extract 2 LOAVES (20 SLICES) OVO-LACTO Rich and delightfully chewy, this bread makes a great snack, especially when slathered with cream cheese. Preheat oven to 350 F. Combine first five ingredients in a large mixing bowl. Stir dates, walnuts or pecans, 1/2 cup rolled oats into dry ingredients. In separate medium bowl, whisk butter, oil, brown sugar, eggs, milk, molasses, liqueur or coffee (if using) and vanilla. Stir dry ingredients into milk mixture with wooden spoon until combined. Lightly coat two 8- by 4-inch loaf pans with softened butter or oil, then lightly dust with all-purpose flour. Evenly divide batter between loaf pans. Sprinkle remaining 1/4 cup rolled oats over loaves. Bake for 45 to 55 minutes, or until toothpick or paring knife comes out clean when inserted in center. Let cool in pans for 15 minutes. Turn loaves out and serve warm, or transfer to a rack and cool completely before serving. PER SLICE: 391 GAL.; 7G PROT.; 20G TOTAL FAT (7G SAT. FAT); 50G CARB.; 61MG CHOL.; 279MG SOD.;3G FIBER. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707. Converted by MC_Buster. >From: Kathleen - - - - - - - - - - - - - - - - - - -