* Exported from MasterCook * Dessert Foccacia Recipe By :ESSENCE OF EMERIL, SHOW #EE2183 Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Sugar 1 1/2 cups Warm Water -- (110-115 Deg F) 1 Pkg Dry Yeast 3 1/4 cups All-Purpose Flour 1 Tsp Cinnamon 1/2 Tsp Salt 1 Tbsp Light Oil Topping: 4 Oz Mascarpone Cheese 2 Tbsp Honey 2 Sm Pears Sliced Thinly Into Discs, Seeds Removed 1 Tbsp Dried Mint Flakes 1 Tbsp Olive Oil Recipe Courtesy of Emeril Lagasse In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over the warm water mixture and let it stand for 10 minutes, until it foams. Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture. Slowly turn on the machine 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 in an oiled bowl , cover and set aside to rise for 3 hours. Preheat the grill and preheat the oven to 375F. Punch down the dough, remove it from the bowl onto a lightly oiled 9x13-inch sheet tray. Spread out the dough on the tray. Using your fingertips, make "dimples" in the dough. Using the olive oil, lightly oil the pears and place them on the grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread this mixture on the dough. Turn the pears and cook for 1 more minute. Top the dough with the grilled pears. Bake for 25 minutes. Cut into 6 pieces. Serve. Yield: 6 fun desserts >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dinner Rolls #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Rolls Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sourdough starter 1/2 cup water 3 cups bread flour 3 1/2 Tbsp sugar 1 tsp salt 2 tsp active dry yeast 3 Tbsp butter or margarine Place all ingredients in bread pan in the order recommended by the manufacturer. Process on dough setting. When complete, pinch off dough into 16 portions (or shape as desired) and place in greased baking pan. Let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 350 oven for 20 minutes or until golden brown. Note: if you do not have sourdough starter use 3/4 cup + 3 Tbsp water. >From: Cindy Price - - - - - - - - - - - - - - - - - - - NOTES : I make these rolls at Thanksgiving, but also many other times during the year. They are wonderful. I keep sourdough starter in the fridge and use it for a portion of the liquid. Can also use all water if you don't have sourdough starter. * Exported from MasterCook * Double Chocolate Bread Recipe By :Bread Machine Bounty-BHG Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Pound 1 cup milk 1 1/2 teaspoons vanilla 1 egg 1 tablespoon marg. or butter 3 cups bread flour 3 tablespoons brown sugar 4 teaspoons cocoa powder -- unsweetened 3/4 teaspoon salt 1 teaspoon active dry yeast 2/3 cup semi-sweet choco chips Select loaf size and add ingredients to machine according to machine directions. Just a few things that I've found work better for me.... I used the mini chips... if you can find them.. and they tend to spread out better in the dough..... and I put them in at the beginning, rather than waiting until the last knead cycle - otherwise they tend to sit at the bottom of the bread. You can also add cinnamon to the bread - (1/4 tsp for the 1 lb. and 1/2 tsp for the 1 1/2 lb.)... and they call it Mexican double choc. bread. Anyway you do it... it comes out mouth watering. Any questions.. feel free to email me... LBNJ67@aol.com ( recipe is from Better Homes and Gardens... Bread Machine Bounty..) Recipe found at http://www.upword.com/bread/dblchoc.html Kitpath/Pellegrino 11/98 Posted to Bread-Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Double Chocolate Bread #2 Recipe By :Bread Machine Bounty-BHG Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb 2/3 cup milk 1 teaspoon vanilla 1 egg 1 tablespoon marg. or butter 2 cups bread flour 2 tablespoons brown sugar 1 tablespoon cocoa powder -- unsweetened 1/2 teaspoon salt 1 teaspoon active dry yeast 1/2 cup semi-sweet choco chips Select loaf size and add ingredients to machine according to machine directions. Just a few things that I've found work better for me.... I used the mini chips... if you can find them.. and they tend to spread out better in the dough..... and I put them in at the beginning, rather than waiting until the last knead cycle - otherwise they tend to sit at the bottom of the bread. You can also add cinnamon to the bread - (1/4 tsp for the 1 lb. and 1/2 tsp for the 1 1/2 lb.)... and they call it Mexican double choc. bread. Anyway you do it... it comes out mouth watering. Any questions.. feel free to email me... LBNJ67@aol.com ( recipe is from Better Homes and Gardens... Bread Machine Bounty..) Recipe found at http://www.upword.com/bread/dblchoc.html Kitpath/Pellegrino 11/98 Posted to Bread-Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dough Consistency Recipe By :The Village Bakery,Joe Ortiz Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Firm Dough (La Pate Ferme): rarely used, except for regional large loaves. Consists of 52- 55% water, i.e., two cups of water to every 6 cups of flour. When home bakers make the dough too firm, the bread has good shape and expansion, but a tight and dry texture. Regular Dough(La Pate Batarde): used for most breads. Consists of 60-62% water or 2 1/2 cups water for every 6 cups of flour. Moist Dough(La Pate Douce): used for bread sculpture, requires strong flour. Consists of 65% water or 2 3/4 cups water for every six cups of flour. Very wet dough(La Pate Tres Molle): used by some Italian bakers. Consists of 70% water or 3 cups water for every six cups of water. Must be baked thoroughly so the crust won't be rubbery. Jazzbel's Note: Joe Ortis uses mostly all-purpose flour in his recipes, so I thing the quantities of water refer to that flour, except for the Moist Dough. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Eggnog Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Food Processor Holiday And Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Sugar 1 package Active dry yeast 2 1/2 cups All-purpose flour 2 tablespoons Butter 1 teaspoon Salt 1/4 teaspoon Nutmeg 3/4 cup Eggnog -- at room temp.* I adapted a recipe from my food processor bread book for my b/m for the eggnog bread which you read about. Here is what I did; you may need to make adaptations for whatever type of b/m you have. Play with it, if it looks too sticky, add flour (1 tbsp. at a time.) If too dry, add liquid, also one tbsp. at a time. Then let her rip!!!!!!!! * Maybe as little as 1/2 c; (I took the chill off of it in the microwave) Place ingred. in the B/M according to your manufacturers' directions. Then adjust by adding flour or liquid as needed This made a real moist, light lg. loaf. It rose to the top of my breadmaker. I used the SWEET BREAD cycle and turned the lightness or darkness button slightly lighter than the center mark (I have a Welbilt). >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffins #2 Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm milk 1 cup warm water 2 tablespoons honey 1 teaspoon salt 1 package yeast -- (dry or fresh) 4 cups white flour 2 cups whole wheat flour 3 tablespoons butter or margarine Corn meal Makes about 20 muffins Warm milk to "baby bottle" temperature (about 100F.). Stir in honey, salt and melted butter. Mix yeast in warm water (same temperature as milk) and stir until dissolved. Mix water and milk mixtures together. Add the whole wheat flour to liquid, plus 2 cups of the white flour. Beat until it is a smooth mixture, about 2 or 3 minutes. Add remaining flour 1/3 cup at a time until dough becomes stiff. Turn on to floured surface and knead for 4 or 5 minutes. Dust on more flour as needed to make dough manageable. Dough has been kneaded long enough when it is stiff and elastic enough to "rebound" when a dent is made in the dough with a light push of a finger. Place in large bowl and cover with towel or lid. Let rise at room temperature for 1 to 2 hours until it doubles in volume. Punch dough down and turn out onto lightly floured surface. With a rolling pin, roll dough out to about a 1/2 inch thickness. With a cookie cutter or glass 3 to 4 inches in diameter (plastic cups are perfect at 3 1/2"), cut out muffins. Move cut muffins to a board sprinkled freely with the corn meal. After you have cut out muffins from the first rolling of the dough, reform the dough scraps and roll out again and cut. Repeat process until all the dough has been used or the dough is too dry to roll out. Cover muffins with a towel and let rise for 30 to 45 minutes in a warm draft free area. Very lightly grease a griddle and pre-heat to medium. Carefully place risen muffins griddle, corn meal side down first, and cook for 10 minutes. (Watch your heat;muffin bottoms should be lightly golden brown after 4 or 5 minutes. If too light or dark, increase or reduce heat as necessary). After 10 minutes on first side, flip over and cook the other side of muffin for 10 minutes. Cool on wire racks. Muffins will keep for 4 or 5 days at room temperature in a plastic bag, or for several months if wrapped tight and stored in the freezer. To serve, split with fork. Insert fork around edges of muffin until it separates into two halves. Toast under broiler if desired. >From: Mitch Smith - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Grain Wheat Bread Recipe By :Rymer, Greg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter Recipe: 2 cups Warm Water -- at 105-115 degrees 1 Pkgs. Dry Yeast -- (2 1/4 oz.) 1 tablespoons White Granular Sugar 2 tablespoons Light Brown Sugar 2 cups White Bread Flour -- I use Gold Medal --- Dough Recipe: 3 tablespoons Toasted Wheat Germ -- * 2 tablespoons Unhulled Sesame Seeds -- * 2 tablespoons Unsalted Sunflower Seeds -- * -- Caution: seeds spoil quickly so -- use the day purchased 2 tablespoons Soy Grits -- * 1 tablespoons Corn Grits -- * 2 teaspoons Cocoa Powder -- I use Nestle's in yellow container 1 tablespoons Salt 2 tablespoons Vital Wheat Gluten -- * 1 cups Hodgson Mills Whole Wheat Grahm Flour 2 cups White Bread Flour -- I use Gold Medal 3 tablespoons Canola Oil 1/4 cups honey 1 tablespoons Honey -- I use Golden Blossom 1 tablespoons Dark Unsulphured Molasses -- I used Grandma's in green bottle -- not yellow 1/2 cups Water -- at 105-115 degrees 1/2 cups Whole Milk -- at 105-115 degrees 3 cups Whole Wheat Bread Flour -- * Vegetable oil or olive oil to wipe bowl *- Denotes items purchased in local health food store in bulk Method: o- Set oven to 375 degrees 15 minutes before baking, set rack in lowest position o- Grease & flour or spray Pam on 2- 10 X 5 X 3 loaf pans; reserve o- Warm water then place into large bowl with yeast and both sugars; stir, let proof 10 minutes or until foamy o- Add 2C flour, mix well to blend smooth; batter will resemble pancake batter when mixed o- Cover tightly with plastic wrap and let rest 2 hours at room temperature, about 70-75 degrees o- Separately, mix together remaining dry ingredients in mixing bowl except for whole wheat bread flour o- Add starter into mixing bowl of countertop mixer, add milk, water, honey, oil, molasses and dry mixture o- Be sure all ingredients have been added, place dough hook on countertop mixer o- Start mixer on slow then medium and run until mixture is well blended and smooth; about 2 minutes o- Add wheat bread flour in 1/2C increments until dough pulls away from and cleans sides of bowl; about 5 min. o- Pour out onto work surface then kneed 8-10 minutes more adding light dustings of wheat flour as needed o- Form dough into round shape then let rest while oiling large bread bowl o- Place dough into lightly oiled bowl covered with plastic wrap for 1&1/2 hours at room temperature o- Divide dough into two equal pieces then roll out one piece into a 9 X 18 inch rectangle o- Roll up jelly roll style and shape into loaf then place into prepared loaf pans o- Let raise covered with towel for 1&1/2 hours or until doubled in size and top is round, at room temperature o- Place into preheated 375 degree oven with rack in lowest position o- Bake 40 -45 minutes or until top is brown; if top becomes too brown, cover with aluminum foil at 15m o- Remove from oven and remove from pan immediately then let cool on wire rack before cutting o- Finished bread keeps well at room temp and tightly wrapped - - - - - - - - - - - - - - - - - - - NOTES : This is my favorite sandwich style loaf bread and not a country style or free form bread. At first glance, this may look like allot of steps to make the bread. But when you have your first slice, you may just forget about the steps. I like it best toasted with butter and jam or as my favorite toasted sandwich. Recipe yields two large loafs so freeze one for the future.... * Exported from MasterCook * Flaxseed As Oil Replacement In Baking Recipe By :MARCIA FASY Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Baking tips for Flaxseed Meal: Ground flaxseed can be substituted for shortening or cooking oil at a ratio of 3:1 in baked goods. For example, 1 1/2 cups of ground flaxseed can replace 1/2 cup butter, margarine or oil in a recipe. Baked goods substituting flaxseed meal for oil tend to brown more quickly. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia #9 (Italian Flatbread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Crackers & Flatbreads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups bread Flour 1 tablespoons Dried rosemary 2 Tsp Salt 1/2 tablespoons Yeast 3 tablespoons olive Oil 1 cups Water -- hot Olive Oil Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a large bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched.) Punch down dough. Brush 12-inch pizza pan or large cookie sheet with oil. Press dough in pizza pan or flatten into 12" circle on cookie sheet. Make depressions, with fingers about 2 inches apart, into dough. Brush with oil; sprinkle with pepper. Let rise uncovered in warm place 30 minutes. Heat oven to 400F. Bake 20 to 25 minutes or until golden brown. Brush with additional oil. Serve warm. *If using quick-acting yeast, omit first rise. After kneading, cover dough and let rest 10 minutes. Press dough in pan and continue as directed. High altitude directions (3500 to 6500 feet): Rising times may be slightly shorter. Breadmaker, Ethnic Yield: 1 Pizza >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Glossary Of Breads Recipe By :homearts.com/gh/food/28brea31.htm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** BAGUETTE: a long, thin loaf with diagonal slashes in the top crust. BATARDE: a medium-long loaf, wide in the center and tapered at the ends; also called a French loaf. BOULE: a round loaf of white bread; the name is French for "ball." CIABATTA: a flat, chewy choice with lots of holes in the dough and a flour-coated crust; the Italian name means "old slipper." FOCACCIA: flat Italian bread with a pebbly, dimpled top; may be plain or made with herbs, onions, or olives. FOUGASSE: a low, lattice-cut loaf originally made in the south of France and sometimes studded with Mediterranean ingredients like anchovies or olives. SEMOLINA BREAD: usually made with unbleached all-purpose flour and finely ground, unbleached patent durum flour, which gives the bread its characteristic pale-yellow color. Coarsely ground semolina flour, which has the texture of cornmeal and is used in pasta making, is traditionally dusted on the bread pans to prevent loaves from sticking. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Granola And Maple Whole Wheat Loaf Recipe By :Baker Boulanger Serving Size : 12 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 1/4 cup warm water 2 1/2 cup bread flour 1/2 cup whole wheat flour 1/3 cup granola -- (I used rolled oats.) 2 tablespoons brown sugar 2 tablespoons pure maple syrup 2 tablespoons oil 1/4 teaspoon maple extract -- (optional) 1 1/2 teaspoons salt 1/2 cup dried cranberries 2 teaspoons dry yeast Yield: 1 loaf Place ingredients in bread pan in order above or as directed by manufacturer. Place on a regular, full cycle (not on a rapid rise). Remove when baked. http://www.betterbaking.com/baker2gra.html From: Heather Chalmers (HCHALMER@flemingc.on.ca) >From: "REality..." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Easter Bread Recipe By :Bread Machine Cookbook 2, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Holiday And Gift Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- (then remove 1 1/2 TBS) 3 tablespoons butter -- or margarine 1 whole egg -- (or 1/4 cup egg substitute) 1 1/8 teaspoons salt 1/3 cup sugar -- (I use brown sugar) 1 teaspoon cinnamon 1/2 teaspoon anise -- (liquid) 1 teaspoon grated orange peel -- (or 1/4 tsp orange oil) 1/4 teaspoon allspice 1 pinch fresh nutmeg -- (optional) 2 1/3 cups bread flour 1 1/2 teaspoons yeast Add ingredients according to manufacturers instructions. Add raisins or currants if desired. For Welbilt ABM 100, DAK, and Mister Loaf-use Sweet Bread Cycle Recipe Modified 11/98 by Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : This is my favorite aromatic bread. The aroma is wonderful while it is baking and every time I give the bread as a gift, I get asked for the recipe. This is a wonderful sweet bread which is good anytime of the year. * Exported from MasterCook * Hearty Herb Bread, Winner Bob's Red Mill Baking Contest Recipe By :Lise Thom of Portland Oregon Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups Bobs Red Mill Unbleached White Flour 1 cup wheat germ 1/2 cup rolled oats 1/4 cup instant non-fat dry milk 1/4 cup wheat bran 5 teaspoons active dry yeast -- (or 2 pkgs) 2 tablespoons fructose OR 4 Tblsp. sugar 1 teaspoon sea salt 1 1/2 teaspoons parsley flakes 1 1/2 teaspoons oregano 1 1/2 teaspoons thyme 1 1/2 teaspoons marjoram 1 1/2 teaspoons pepper 1/4 teaspoon sage 1/4 teaspoon celery seed 2 1/2 cups hot water 1/4 cup canola oil 1 egg 2 tablespoons minced onion 1 cup Bob's Red Mill Whole Wheat Flour Combine 2 cups flour, wheat germ, oats, bran, dry milk, yeast, fructose, sea salt and seasonings; mix thoroughly. Add hot water and oil; beat at medium speed for 2 minutes. Add 1 cup flour and egg; beat at high speed for 1 minute. Stir in onion. Combine 2 cups unbleached white flour and 1 cup whole wheat; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes. Punch down. Divide in half and shape into 2 loaves. Place in greased 9" x 5" loaf pans. Cover and let rise in warm place, free of draft, 1 to 2 hours until doubled in bulk. Preheat oven to 400°F. Bake 20 minutes. This recipe was taken from the back of a package of Bob's Red Mill Unbleached White Flour - Best for Bread By Hand or Bread Machine Milled from extra high protein US Number 1 dark northern hard red spring wheat. Bob's Red Mill Natural Foods, 5209 SE International Way, Milwaukie, Oregon (503) 654-3215 Posted to Bread-Bakers 12/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : I recently purchased a bag of Bob's Red Mill flour from the Wild Oats store in Nevada. This contest winning recipe was on the back of the bag. It makes 2 loaves. Note: This Hearty Herb Bread recipe, submitted by Lise Thom of Portland, Oregon, wowed the judges and was a winner in a recent Bob's Red Mill Baking Contest. It is bursting with great flavor and natural goodness. * Exported from MasterCook * Herb Oatmeal Potato Bread, Karen's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Mashed potato 1 Extra-large egg 4 tablespoons Butter, at room temperature OR use vegetable oil 3/4 cups Water 3/4 teaspoons Dried thyme, rosemary, Oregano, or basil OR A combination 2 1/2 cups Unbleached white flour 1/2 cups Quick-cooking oats 1 teaspoons Salt 1 tablespoons Sugar 1 tablespoons Active dry yeast AFTER BEEP 2 tablespoons Sunflower seeds Place all the ingredients except the sunflower seeds in machine in order suggested by manufacturer and program for raisin bread. When beeper sounds, add the sunflower seeds. >From: JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Dough Cycle Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons Butter or margarine 3 tablespoons Finely chopped onion 1 Clove garlic -- lg minced 3/4 teaspoon Dried oregano 3/4 teaspoon Dried basil 3/4 teaspoon Dried tarragon 1 cup Water 3 cups All-purpose flour 1 teaspoon Salt 1 1/2 teaspoons Sugar 1 1/2 teaspoons Red Star yeast In a small skillet, melt the butter. Add the onion, garlic, and herbs. Saute over medium heat until the onion is soft, about 5 min. Cool to room temperature. Place all ingredients in the bread pan (including the cooled onion mixture), select Dough setting, press Start. When dough has risen long enough, machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a floured countertop or cutting board. Gently roll and stretch dough into a 24-inch rope. For 1 1/2 lb: With a sharp knife, divide dough into 18 pieces. Roll into balls and place in a greased muffin tin(s), 9" x 13" pan or on a greased cookie sheet. Cover and let rise in a warm place for 30 - 45 min until doubled. Bake in 400~ oven 12- 15 min until golden. Serve warm. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Craisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Holiday And Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 tablespoons butter 3/4 teaspoon orange extract 2 teaspoons fresh lemon juice 3 cups bread flour 1 1/2 tablespoons dry milk 2 tablespoons sugar 1 1/2 teaspoons salt 1/2 teaspoon ground cloves 1 teaspoon cinnamon 3/4 teaspoon allspice 2 1/4 teaspoons active dry yeast 1 cup dried cranberries -- (or Craisins) Regular, rapid, or delayed time bake cycles. Unsweetened bottled lemon juice may be used in lieu of freshly squeezed juice. >From: Dorothy - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Holiday Recipe Ribbon Bread Recipe By :Alisa Bangerter Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Holiday And Gift Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water 1 package active dry yeast 3 cups all purpose flour -- (3 to 4) 1/4 cup granulated sugar 1 teaspoon salt 1/2 cup milk 2 tablespoons butter or margarine -- melted 2 eggs 1/2 cup golden raisins 1/4 cup red and green candied cherries -- chopped 1/4 cup nuts -- chopped (optional) 1 tablespoon butter or margarine -- 1 20 X 1 1/2 inch brown paper or aluminum foil strip -- 1 15 X 1 1/2 inch brown paper or aluminum foil strip -- 1 1/2 inch wide holiday ribbon Place yeast in warm water and set aside. Mix together 1 cup flour, sugar and salt. Add milk,melted butter and eggs and mix well. Stir in yeast mixture. Continue adding flour until a nice soft dough forms. Remove dough from bowl and knead in raisins, candied cherries and nuts. Place in a greased bowl until double in size, approximately one hour. Punch down dough and shape into a 8 X 5 inch rectangle. Grease a baking sheet. Using the 1 tablespoon of butter, grease the brown paper strips well on all sides. Place strips on the cookie sheet, perpendicular to each other, making a cross shape. Center the rectangular shaped dough over the strips. Loosely wrap the strips around the dough and secure with paper clips. Make sure you can fit two fingers under the strips. Let dough rise 1/2 hour. Bake at 350 degrees for 35 to 45 minutes or until golden brown. Let cool and remove paper strips. Wrap with holiday ribbon in the indentions and the bread will resemble a gift package. Bread can also be baked omitting the paper strips and frosted with a drizzle of powdered sugar icing. Makes one loaf. Recipe from http://ksl.com/TV/recipes/master.htm >From: JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Pam (Nonstick Baking Spray) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup oil 1/4 cup lecithin About 12 years ago I took some classes from a lady in the San Jose area on bread baking. She gave us the "recipe" for a liquid Pam which is 1 part liquid lecithin to 2 parts oil. I have used it for many years in my bread pans - you just wipe out the pan after you take the bread out and there's no need to wash in between. The bread just slips out. I use it for cakes/muffins/casseroles/ anywhere I'm baking and it works wonderfully. A couple of cautions. Liquid lecithin is very hard to clean so use a plastic honey bottle or something like that to make your "Pam" in. You don't want the bottle to break on your floor and have to clean it up! It will also turn rancid after time so make up maybe a 1/4 c. lecithin and 1/2 c. oil. (Don't measure - just eye-ball). To clean the container between mixes, use dishwasher soap - it's the only stuff that will cut the lecithin. I let it soak for a while and it comes pretty clean. I've had no trouble finding liquid lecithin at health food stores. On the bottle it will tell you to use 2 parts lecithin to 1 part oil...They just want to sell more lecithin. >From: Marian Collins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Biscuits, Nancy Armstrong's Lively Recipe By :Nancy Armstrong, Houston TX (1996) Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached all-purpose flour 4 tablespoons baking powder 1/2 teaspoon salt 1/4 teaspoon cayenne pepper -- double if preferred 3 tablespoons vegetable shortening 1 dried ancho pepper, or Anaheim 2 tablespoons grated parmesan cheese -- fresh 1 cup milk Preheat oven to 450F. Remove the stems and seeds from a large ancho pepper. Soak the pepper in 1 cup boiling water for 20-30 minutes. Sift together flour, salt, and baking powder. Add shortening, and cut into mixture with a table knife. Add grated cheese and stir to combine. Drain the pepper and cut into slender short strips. (Sharp kitchen scissors work well.) Add milk and pepper to the dry ingredients, and stir lightly and quickly to combine. Roll our the dough on a well-floured surface to about a 1/2-inch thickness. Cut into small rounds or fanciful shapes with a biscuit/cookie cutter, and place on on ungreased, nonstick cookie sheet. Bake 10 to 15 minutes, until tops are lighhy browned. Serve immediately with butter and hot pepper jelly. These hot biscuits are delightful with roasted meats. Store leftover biscuits in a plastic bag; they're great split, buttered, and toasted under the broiler and served with soup or salad. Makes 2 dozen biscuits. >Recipe appeared as a November recipe in the "PEPPERS" 1998 Calendar produced by Avalanche. -(kitpath@earthlink.net)- [62 cals per biscuit, 2.2 g fat] >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Iced Cinnamon Buns Recipe By :Sharon Kofford Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Hand Made Rolls Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups. flour 1/4 cups. sugar 1 Tbsp. baking powder 1 tsp. salt 1 tsp. cinnamon 1/4 tsp. soda 1/3 cups. shortening 1/2 cups. raisins -- (plumped) 3/4 cups. buttermilk Icing: 1/2 cups. powder sugar 1 Tbsp. melted butter or margarine 1 teaspoon evaporated milk -- (1 to 3) -- (or plain milk) 1. In mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and soda. Blend all dry ingredients together. 2. Cut in shortening until mixture resembles coarse crumbs. Stir in raisins. 3. Add buttermilk stirring just until moistened. 4. Turn onto lightly floured surface. Knead only 5 or 6 times. 5. Roll to 1/2-inch thickness. Cut with 2" biscuit cutter. Place with sides barely touching on a sprayed baking sheet or 8" pie pans. 6. Bake at 425 degrees for 13 to 18 minutes or until golden brown. Let buns cool somewhat, then frost with icing sugar mixture. To make icing: In large measure combine powdered sugar, melted butter and enough milk to make good spreading consistency. Drizzle over buns. Best when served warm. Recipe from http://ksl.com/TV/recipes/master.htm >From: JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * In Search Of The Perfect Rustic Loaf Recipe By :King Arthur Flour website Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The Sponge (begin the night before): 1 cup water -- chlorine-free 1/4 teaspoon instant yeast 1 1/4 cups King Arthur Special For Machines Bread Flour 2 tablespoons King Arthur Stone Ground Whole Wheat Flour 1 tablespoon yellow cornmeal 1 tablespoon semolina flour --- Bread: 1 cup water -- chlorine-free 1 tablespoon kosher salt 1 tablespoon sugar 1/4 teaspoon instant yeast 3 1/2 cups King Arthur Special For Machines Bread Flour First my comments, then the recipe. I'm not sure how to make water chlorine-free, or why it's important. I boiled the water for the sponge, then measured the remaining water and let it sit overnight. Read the whole recipe, including suggestions, before you start. You just leave the sponge in the machine overnight, then add the remaining ingredients. I used 1 Tbsp each of whole wheat and rye, instead of 2 Tbsp whole wheat. I used 1 1/4 C water the next day instead of 1 (they suggest up to 1 1/2, but the dough is very wet and sticky). I used regular yeast. I also used regular salt, but only about 1/2 Tbsp, since kosher salt contains huge crystals, and 1 Tbsp must contain less salt mass than 1 Tbsp regular. Note that this recipe contains no added fat. Note their suggestion for storing the bread. This is something that was suggested earlier on the bread list as well. Simply leave the loaf on the countertop, cut side down. This actually works. It stays crusty on the outside and chewy on the inside. --- The Sponge (begin the night before): 1 cup water, chlorine-free 1/4 teaspoon instant yeast 1 1/4 cups King Arthur Special For Machines Bread Flour 2 tablespoons King Arthur Stone Ground Whole Wheat Flour 1 tablespoon yellow cornmeal 1 tablespoon semolina flour Place the ingredients in the pan of your bread machine and program for Manual or Dough. Press Start. After several minutes, or once the dough is fully mixed -- it'll look like thick pudding -- cancel the machine. [Leave sponge in the machine.] The Next Day (or about 8 hours later) stir down the sponge. Continue to make the dough by adding the following: 1 cup water, chlorine-free 1 tablespoon kosher salt 1 tablespoon sugar 1/4 teaspoon instant yeast 3 1/2 cups King Arthur Special For Machines Bread Flour Program your machine for Manual or Dough, and press Start. As the dough begins to mix it should form first a soft mass, then eventually a soft ball that is not too stiff, but not sticky, either. Adjust with additional flour or water as necessary. (If the dough isn't coming together, stop the machine, and stir the dough with a rubber spatula to help the sponge and added ingredients combine. Re-program the machine for Dough, and start it again.) When the cycle is complete, remove the dough from the machine. (It can hang around for a bit -- you don't have to rush.) Cover with a tea towel and let rest for 30 minutes. (If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it. When you're ready to work with it, deflate if necessary, and allow to warm slightly before proceeding.) After its rest period, deflate the dough gently and form it into a round ball, Place the ball, seam-side down, on a cornmeal-dusted baking sheet. Cover it lightly with a tea towel. Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour. Don't let it rise too much, since it rises some more in the oven and, if it's overproofed initially, it'll collapse as it bakes. Preheat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back. [I find that my bread knife makes the best slashes.] Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack. Spritz the oven walls every few minutes for the first 15 minutes of baking. Lower the heat to 425°F (this reduction in heat mimics the "falling oven" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes. The interior temperature of the bread should register 190°F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack before slicing. Store, cut side down, on a counter (do not cover). Yes, this really works; your bread will remain fresh but not soggy for several days. Yield: One large loaf, about 24 hearty servings. Additional Notes: You may use 2 tablespoons pumpernickel, the grain French bakers traditionally add to enhance a bread's keeping qualities, in place of the whole wheat flour in the initial sponge. For an even chewier bread with larger, more irregular holes, try increasing the amount of water in the dough's second stage by 1/4 to 1/2 cup. Add 1/4 cup initially, then take a look at the dough while it's in its second kneading cycle. Your goal is to create a dough which is very wet and slack, but which will still hold its shape when formed into a freeform loaf. Add additional water if it looks as though the dough can absorb it and still remain firm enough to be workable. This bread is an ideal candidate for a linen-lined banneton, which will hold and shape it as it rises and, because of the moisture-drawing qualities of the linen, help produce a chewy crust. Try putting your risen loaf into the oven without slashing it first; it'll develop its own natural split, producing a more rustic-looking loaf. For a thick, brown, chewy bottom crust, try baking the bread in the oven in a preheated cast iron skillet, or on a baking stone. For a crisper crust, allow the loaf to cool in the oven. When the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaf inside. Just a Hint.... Store crusty hearth loaves uncovered, but with their cut side down on the counter. This is one of the best tips we've come across in some time. Though this doesn't work on baguettes, rolls, or other small loaves, it works beautifully on big boules or freeform loaves. The moisture in the bread's interior gradually migrates to the surface, but since the cut side is covered, it can't escape there; instead, it must navigate its way through the thick crust, a much slower process. This keeps the bread's interior soft, and the crust hard and crunchy. Nutrition information per serving (1 slice, 1/24 of loaf, 47g): 87 cal, .2g fat, 3g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 267mg sodium, 38mg potassium, 2RE vitamin A, 1mg iron, 42mg calcium, 27mg phosphorus. >From: Joyce L Owen - - - - - - - - - - - - - - - - - - - NOTES : We have just finished off our second loaf. It's wonderful! It is FABULOUS! Words can't describe how wonderful it is, how crusty and chewy, with holes in it. Exactly like what my son buys in a Seattle bakery. Very easy to make, too. Mix the sponge in the breadmaker, unplug and leave it overnight. Next day add the remaining ingredients and set on dough cycle. Then form the loaf by hand, let rise, and bake in the oven. By the way, the dough is quite wet and sticky, and might be hard to knead by hand. * Exported from MasterCook * Irish Freckle Bread Recipe By :Becky Low, Utah State University Extension Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup luke warm milk 1 egg 1/2 cup mashed potatoes -- finely mashed or whipped 2 1/4 cups flour 1/4 cup sugar 1/2 teaspoon salt 1/4 teaspoon mace 1 1/2 teaspoons yeast -- (bread machine or rapid rise) 1/2 cup dried currants 3 tablespoons margarine or butter BREAD MACHINE METHOD: Follow bread machine manufacturer's directions for adding of ingredients - or, place ingredients in machine in the order listed. Make a dimple in center of flour and sugar mixture (not down to the milk) and place yeast in dimple. Set bread machine on white or regular mix and light crust, or settings of your choice. For food safety purposes - DO NOT use delayed start setting. Start bread cycle immediately. HAND METHOD: Sprinkle yeast on top of milk. Add egg, potatoes, sugar, salt, mace, currants, butter, and about 1 1/2 cups flour. Beat well by hand. Gradually stir in enough more flour to make a soft dough, but one which may be kneaded by hand. Place dough on flour surface and knead until smooth and elastic. Place in clean, lightly oiled bowl, cover, and allow to rise until double in bulk. Punch down, or knead out air. Shape into rolls or place in greased 9 inch round cake pan. Cover and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until golden brown and it sounds hollow when thumped. Remove from oven and brush surface with butter. Amount Per Serving: Calories 250 Calories from Fat 53 Percent Total Calories From: Fat 21% Protein 9% Carb. 70% Nutrient Amount per Serving: % Daily Value: Total Fat 6 g 9% Saturated Fat 1 g 7% Cholesterol 29 mg 10% Sodium 252 mg 11% Total Carbohydrate 43 g 14% Recipe from http://ksl.com/TV/recipes/master.htm >From: JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : Enjoy the St. Patrick's Day or any day with this fun bread, and may you have the luck-of-the-Irish. Recipe makes a 1 pound bread machine loaf, or 1 regular loaf of bread, or one 9 inch round loaf. If bread machine method is used, do not use delay start method (eggs and milk are perishable and may pose a food safety risk). Start machine immediately after adding ingredients. * Exported from MasterCook * Italian Bread, New York Style Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB loaf: 1 cup water (filtered) 1 tablespoons. canola oil 3 cups bread flour 1 tablespoons. sugar 1 tsp. salt 2 tsp yeast cornmeal Place all ingredients, except cornmeal in bread pan. Select Dough setting and press Start. All ingredients must be at room temperature. When dough has risen enough the machine will beep and stop. Leave thr dough in the bread pan for 10-15 minutes. Remove dough, and place unto a floured board. Shape into a large round loaf, dusting the top with a little flour, and rub it in. Place the loaf on a cookie sheet, or a pizza pan that is dusted with cornmeal. With a very sharp knife make a large X, cover and place in a warm oven for 45 minutes until doubled. (To warm oven slightly turn it on to Warm Setting for several minutes, then Turn it Off, and place the covered loaf in to rise). Remember to remove the dough to Preheat oven. Place a pan of water in the bottom rack, this will produce steam, which is necessary to create the authentic crisp crust. Preheat oven to 450`F., and bake for 20 minutes. Cool on wire rack. This bread is best when eaten within a few hours, after baked. To preserve crisp crust--Do not store in plastic bag. >From: "Jim Patelli" - - - - - - - - - - - - - - - - - - - NOTES : Some Italian Bread recipe are quite complicated. Here's one easier to make and is just like the kind found in New York City (almost). The Secret of this bread is the water, so if you are not in New York City, do the next best thing and use filtered water.Some Italian Bread recipe are quite complicated. Here's one easier to make and is just like the kind found in New York City (almost). * Exported from MasterCook * Italian Cheese Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons Dry yeast 3 cups Flour 1 teaspoons Sugar 1 teaspoons (scant)Salt 2/3 cups Potatoes -- mashed 1 cups Monterey Jack Cheese -- cubed 2 Eggs 1/3 cups Milk -- warmed 2 teaspoons Dried Oregano Place all ingredients in breadmachine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread. Modified by Wendy Ceracche DBCP84B I used Gouda cheese since I didn't have any Monterey Jack cheese. >From: JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Panettone Loaf, Joan's Recipe By :MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 3/8 cups To 1/2 C Water 1 Egg 1 Tsp Anise Extract 1 Tsp Rum Extract 2 Tsp Vanilla Extract 1 Tbsp Unsalted Butter 2 Tbsp Sugar 1/2 Tsp Salt 2 cups Bread Flour 2 Tbsp Nonfat Dry Milk Powder 1 Tsp Anise Seed 2 Tsp Active Dry Yeast 2 Tbsp Coarsely Chopped Pine Nuts 2 Tbsp Golden Raisins 2 Tbsp Candied Citron 2 Tbsp Candied Orange Peel 2 Tsp Bread Flour Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread time and time again until her Italian taste buds pronounced it close enough to the real thing to be acceptable. True panettone is much drier than this bread, a texture that is difficult to achieve in a bread machine. But pop a slice of this exquisite bread in your toaster and you'll sweeten your home with the fragrance of anise every morning. Bellissimo 1. Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press START. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep. 4. After the baking cycle ends, remove bread from the pan, place on a cake rack, and allow to cool for 1 hour before slicing. CRUST: Light Bake Cycle: Raisin/nut OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake - - - - - - - - - - - - - - - - - - - NOTES : Here is our Panettone recipe for a 1 lb, 1 1/2 lb and 2 lb loaves. It is from our newest book, MORE BREAD MACHINE MAGIC. Linda and I hope you will enjoy it . * Exported from MasterCook * Italian Panettone, Joan's Recipe By :MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Lb Loaf: 1 cups To 1 1/8 C Water 2 Tsp Anise Extract 2 Tsp Rum Extract 4 Tsp Vanilla Extract 2 Tbsp Unsalted Butter 1/4 cups Sugar 1 Tsp Salt 4 cups Bread Flour 1/4 cups Nonfat Dry Milk Powder 2 Tsp Anise Seed 4 Tsp Active Dry Yeast 1/4 cups Coarsely Chopped Pine Nuts 1/4 cups Golden Raisins 1/4 cups Candied Citron 1/4 cups Candied Orange Peel 4 Tsp Bread Flour Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread time and time again until her Italian taste buds pronounced it close enough to the real thing to be acceptable. True panettone is much drier than this bread, a texture that is difficult to achieve in a bread machine. But pop a slice of this exquisite bread in your toaster and you'll sweeten your home with the fragrance of anise every morning. Bellissimo 1. Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press START. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep. 4. After the baking cycle ends, remove bread from the pan, place on a cake rack, and allow to cool for 1 hour before slicing. CRUST: Light Bake Cycle: Raisin/nut OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Panettone, Joan's #2 Recipe By :MORE BREAD MACHINE MAGIC, Linda Rehberg and Lois Conway Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf 7/8 cups To 1 C Water 1 Egg 1 1/2 Tsp Anise Extract 1 1/2 Tsp Rum Extract 1 Tbsp Vanilla Extract 1 1/2 Tbsp Unsalted Butter 3 Tbsp Sugar 3/4 teaspoons Salt 3 cups Bread Flour 3 Tbsp Nonfat Dry Milk Powder 1 1/2 Tsp Anise Seed 3 Tsp Active Dry Yeast 3 Tbsp Coarsely Chopped Pine Nuts 3 Tbsp Golden Raisins 3 Tbsp Candied Citron 3 Tbsp Candied Orange Peel 1 Tbsp Bread Flour Joan Stewart, Linda's supervisor, good naturedly agreed to test this bread time and time again until her Italian taste buds pronounced it close enough to the real thing to be acceptable. True panettone is much drier than this bread, a texture that is difficult to achieve in a bread machine. But pop a slice of this exquisite bread in your toaster and you'll sweeten your home with the fragrance of anise every morning. Bellissimo 1. Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press START. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep. 4. After the baking cycle ends, remove bread from the pan, place on a cake rack, and allow to cool for 1 hour before slicing. CRUST: Light Bake Cycle: Raisin/nut OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Biscuits Recipe By :Emeril Lagasse Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup All-purpose flour 1 Teaspoon Baking powder 1/8 Teaspoon Baking soda 1/4 Teaspoon Salt 2 Tablespoons Cold unsalted butter -- cut small pieces 1 Teaspoon Chopped jalapeno pepper -- or to taste 1/4 Cup Buttermilk -- plus 1 Teaspoon Buttermilk Preheat oven to 375 degrees. Line a baking sheet with parchment or wax paper. Into a bowl sift dry ingredients. Cut in butter with a fork or your fingers, until mixture is crumbly. Stir in pepper, to taste. Add just enough buttermilk, a little at a time, for mixture to come together into a smooth ball of dough. Do not overwork or over handle dough. On lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps to make additional biscuits, but these will not be as tender. Transfer rounds to baking sheet and bake 15 minutes, until tops are golden and bottoms are browned. Serve warm. This recipe yields 12 biscuits. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse >From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-12-1997 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Oatmeal Recipe By :MORE BREAD MACHINE MAGIC: p43, Linda Rehberg & Lois Conway Serving Size : 12 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 -------- ------------ -------------------------------- **M E D I U M** -- **L A R G E** 3/4 cup old-fashioned rolled oats -- plus 1/4-c 1 1/4 cups water -- plus 1/4-cup 2 tablespoons water may be needed 2 tablespoons unsweetened applesauce -- plus 1-tbs 2 tablespoons brown sugar -- plus 1-tbs 1 teaspoon salt -- plus 1-tsp 2 3/4 cups bread flour -- plus 3/4-cup 2 teaspoons active dry yeast -- plus 1/2-tsp preferably red star brand 1. Place all ingredients in bread pan, using the least amount of liquid listed in the recipe. Select MEDIUM CRUST setting and RAPID BAKE cycle. Press START. 2. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. 3. After the baking cycle ends, remove bread from the pan, place on a cake rack and allow to cool for 1 hour before slicing. CRUST: Medium. Bake Cycle: Rapid Bake. OPTIONAL BAKE CYCLES: Standard/Sweet Bread/Delayed Timer Notes: Isn't it great when something that's good for you also tastes delicious! Here's a flavorful bread for guilt-free nibbling. CYCLE: On most machines, this loaf baked up best on the Rapid Bake cycle (anything less than 3 hours). If that's not the case with yours, then switch to the Regular cycle. Directions for 1+1/2-lb medium 12-slice loaf with adjustments for 2-lb large 16-slice loaf. Directions for small, 1-pound loaf available at the webpage: http://www.breadmachinemagic.com/bmme3.html Book available from St. Martin's Griffin. Mailto: Pat Hanneman (kitpath@earthlink.net)10/98 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Madeleine's Neighborly Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons Dry yeast 3 cups Flour 1 teaspoons Sugar 1 teaspoons Salt -- (scant) 2/3 cups Potatoes -- mashed 1 cups Monterey Jack Cheese -- cubed 2 Eggs 1/3 cups Milk -- warmed 2 teaspoons Dried Oregano Place all ingredients in bread machine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread. Modified by Wendy Ceracche DBCP84B I used Gouda cheese since I didn't have any Monterey Jack cheese. >From: JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple 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 1/8 cups Water 1 1/2 Tbsp Canola Oil 2/3 cups Maple Syrup 1 Tsp Salt 3/4 cups Rolled Oats 1 1/2 cups Whole Wheat Flour -- (8.1 Ounces) 1 cups Flour, Unbleached -- (5.2 Ounces) 3 Tbsp Gluten, Wheat 1 1/2 Tbsp Whey -- Powdered 2 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: 132 Carbohydrates: 29 Protein: 4 Fat: 2 Fiber: 2 * Exported from MasterCook * Martha White Biscuits Recipe By :Martha White test kitchens, Nashville, Tenn Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups self-rising flour 1/4 Cup shortening 3/4 Cup milk -- or 7/8 C buttermilk Yield: 12 to 14 biscuits Prep time: 15 minutes Baking: 10 minutes Heat oven to 450 degrees. Grease a baking sheet. In medium bowl, using pastry blender or 2 knives, cut shortening into flour until mixture resembles coarse crumbs. Stirring with fork, add enough milk to make a soft dough and until mixture leaves sides of bowl. On lightly floured surface, knead gently just until smooth. Roll out to 1/2-inch thickness; cut with floured 2-inch round cutter. Place biscuits on baking sheet. Bake at 450 degrees for 10-12 minutes or until golden brown. Copied with permission from The San Jose Mercury News. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzo Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers & Flatbreads Daily Bread Mailing List Jewish Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Matzo Meal -- Or Cake Meal 1 1/2 cups Water 1/2 Tsp Salt -- Optional Preheat oven to 475 degrees. Combine matzo meal with water and salt to form a dough. You may need to add more water to make dough workable. Knead dough and roll out and fold a couple of times. Cut dough into 8 pieces. Roll out each piece as thinly as possible between 2 sheets of wax paper. Cut into rounds or squares and prick surface of dough well with a fork. Work leftover dough pieces back together to make 1 or 2 more rounds. Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake 4 minutes more or until crackers are very lightly browned and crisp. Cool on a cooling rack. Makes 8 to 10 pieces. Per serving: 89 calories, no fat, no cholesterol. Entered into MasterCook by Reggie Dwork With permission from The San Jose Mercury News newspaper. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet Raisin Wheat Bread Recipe By :Vegetarian Times, October, 1998 page 58 Serving Size : 20 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 -------- ------------ -------------------------------- 1 1/2 cups lukewarm water 3/4 cup millet 1 tablespoon honey 2 1/2 teaspoons active dry yeast 1 cup all-purpose flour 1 3/4 cups bread flour 1 cup whole wheat flour 2 1/2 teaspoons salt 1 cup raisins 1 cup hot water 2 LOAVES (20 SLICES) DAIRY-FREE Millet is a pale-yellow, high-protein grain that is cultivated as a staple in North Africa and Asia, where it has been farmed for at least 6,000 years. In Europe and the United States, it is grown mostly for animal feed, but it is available for your baking needs in natural food stores. Combine 1 1/2 cups water and millet in bowl of heavy-duty electric mixer or in large bowl. Let sit for at least 2 hours or overnight to allow millet to soften. Stir in honey. Sprinkle yeast over mixture, stir and let sit 2 minutes. Add flours and salt. Mix with dough hook or knead by hand for 8 to 10 minutes, until dough is silky and resilient. Meanwhile, put raisins in small bowl, add hot water and let stand until plump, about 10 minutes. Drain raisins and mix or knead them into the dough until thoroughly incorporated. Transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm draft-free place until doubled in volume, about 1 'A hours. Punch dough down, re-cover with plastic wrap and let rise again 30 minutes. Preheat oven to 400 F. Grease two 8-by 4-inch loaf pans or generously dust baking sheet with whole wheat flour. Place dough on lightly floured work surface and cut into 2 equal pieces. Shape dough into oblong loaves. Alternatively, shape it into 2 loaves or 14 to 16 rolls. Place loaves in prepared pan or on baking sheet. Cover with lightly oiled plastic wrap and let rise in warm place 20 minutes. Uncover loaves and, using a spray bottle, spritz them with water and dust with whole wheat flour. Make 2 or 3 diagonal slashes in tops of loaves with serrated knife. Using a spray bottle, spritz the oven walls with water. Work quickly so oven does not lose heat. Set pans or baking sheet on middle rack in oven. Bake 35 to 40 minutes (20 to 25 minutes for rolls). The bread is done when the crust is dark and firm and the loaves sound hollow when their bottoms are tapped. Let bread cool in the pan or on baking sheet for 10 minutes. Transfer loaves to wire rack and let cool completely. Bread Machine Instructions 1. Combine ingredients in bread pan in order specified by manufacturer's instructions. 2. Process on whole wheat medium setting. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchian. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707. PER SLICE: 140 CAL.; 4G PROT.; 1G TOTAL FAT (0 SAT. FAT); 30G CARBS.; 0 CHOL.; 293MG SOD.: 2G FIBER. Converted by MC_Buster. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mixed Fruit Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb. Loaf: -- - 1 lb. loaf 3/4 cup buttermilk -- (1/2 cup) 1 egg -- (1) 1 1/2 tablespoons canola oil -- (1 T) 2 tablespoons honey -- (1 T) 3/4 teaspoon salt -- (1/2 tsp) 1/2 teaspoon cinnamon -- (1/4 tsp) 1/2 teaspoon baking soda -- (1/4 tsp) 1/2 cup bran flakes -- (1/3 cup) 2 1/2 cups bread flour -- (1 3/4 cup) 2/3 cup mixed fruit -- (1/2 cup) 1/2 cup chopped walnuts -- (1/4 cup) 2 teaspoons yeast -- (2 tsp) Select Light Setting. ( All ingredients should be at room temperature and milk at 75-85`F.) Place all ingredients are placed in bread pan at the start including the fruit and nuts. For the mixed fruit, I use a mixture of raisins, dried apricots, and a small amount of orange and lemon rind, (finely chopped), and mixed with a little flour to prevent the fruit from sticking together. >From: "Jim Patelli" - - - - - - - - - - - - - - - - - - - NOTES : Here's what I make instead of fruitcake during the Holidays. There may be others, like me who don't care for fruitcake. For all those of us, who don't care for the traditional holiday fruitcake. This is a great alternative. * Exported from MasterCook * Montreal Cheese Bagels Recipe By :Recipes RSVP Baker Boulanger 1998 Serving Size : 8 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List International Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MOCK PUFF DOUGH*** 1/2 cup unsalted butter -- cut into chunks 2 cups unbleached all-purpose flour 1/4 teaspoon salt 2 teaspoons baking powder 1 tablespoon sugar 1/2 cup sour cream 1 egg ***FILLING*** 1 pound dry cottage cheese 1 egg 2 tablespoons sugar -- may be tripled 1 pinch salt squirt lemon juice 1 tablespoon flour For dough, place flour, salt, sugar, and baking powder in food processor. Pulse to blend. Add butter chunks and pulse to cut fat into flour. Add sour cream and egg and process to form a soft dough. Wrap dough and chill about 20 minutes. For filling, blend ingredients and chill for ten minutes. To form cheese bagels, divide dough in half. Roll out, on a lightly floured board to an oblong 1/4 inch thick. Place half of filling along one edge. Roll halfway, then cut the roll you have formed away from the remaining body of the dough. Repeat. Cut into 8 inch lengths and place on a parchment lined baking sheet. Curve rolls into horse shoe shapes, pinching ends together to seal a bit. Brush (if desired) with beaten egg and sprinkle very lightly with fine sugar. Bake at 350 F. for about 40 minutes or until lightly browned. Makes about a dozen bagels. Freezes well. Can be made in miniature form. Serve hot with sour cream. [338 cals, 17g fat (45%cff)] PANTRY: dry cottage cheese (in U.S.) also known as hoop or baker's cheese or no-curd, dry cottage cheese Contacts http://www.betterbaking.com/baker2/bagel2chee.html -mc editing: Pat Hanneman (kitpath@earthlink.net) 1998/sept. Notes: This dough is flaky and delicate. If you are in a hurry, substitute store-bought puff pasty dough. This recipe is similar to the one by Montreal Jewish cooking maven and author, Norene Gilletz. Her book, Second Helpings is a part of many kitchen librairies in these parts. >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mozzarella Tomato Bread Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 2 tablespoons Sugar 1 teaspoon Salt 1 tablespoon Butter 1 cup Shredded Mozzarella 1 tablespoon Sun-dried tomatoes -- crumbled 2 tablespoons Dehydrated onion 1 teaspoon Minced basil 2 cups Bread flour 1 tablespoon Dry milk 2 teaspoons Dry yeast I've been playing around with these ingredients and my husband thinks I should "go public" with this recipe! It's for a bread machine, but you could make it by hand in the conventional way, too. In my Zojirushi machine the crust is rather dark (but still delicious) so other machines may need a light crust setting. Enjoy! Place ingred. in B/M in order given (start at bottom for>>>> Welbilt/Dak) set crust to light and bake on white bread setting. I'm munching on the "heel" as I type and am thinking about how good a sandwich will be in a few hours! Maybe next time I'll add pepperoni and have all the sandwich ingredients in each slice. It has a real pizza taste! >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread #3 Recipe By :Oster Deluxe Bread and Dough Maker, p . 33 (1997) Serving Size : 1 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 -------- ------------ -------------------------------- -- 2 lb. (Bread Machine) 1 1/4 cups water -- plus 2 Tablespoons water 2 cups flour, bread 1 1/4 cups flour, whole-grain wheat 3/4 cup ten grain cereal -- * see note 1/4 cup packed brown sugar 1 1/2 teaspoons salt 2 3/4 teaspoons yeast -- (regular or bread) Place all ingredients in bread pan in order listed. Select bread type: Whole Wheat Bread, large loaf cycle (# 5 Oster machine). Press start. Bread will be done baking in the number of hours indicated. (At least in the Oster machine) for wheat bread cycles there is a 15-30 minute rest period before mixing begins. * The original recipe used 7-grain cereal, but I use 10 grain (& that is what I have entered in the nutritional analysis). formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Bread #4 Recipe By :http://www.regalware.com/bread.html 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 size: 1 Cup water plus 1 tablespoon water 1 Teaspoon salt 1 Teaspoon white vinegar 1 Tablespoon oil 1 Tablespoon honey 1 3/4 Cups bread flour 3/4 Cup stoneground whole wheat flour 1/2 Cup seven or ten grain cereal 2 Teaspoons packed brown sugar 1 1/2 Teaspoons active dry yeast For best results, all ingredients should be at room temperature (70 to 80F). Measure ingredients into bread pan in the order suggested in your owner's manual. Select the Whole Wheat or Basic setting. Press Start. When machine signals that bread is done, press Stop; remove bread from pan. Cool on wire rack. Makes a 1-1/2 pound loaf. *7-grain and 10-grain cereals can be found in health food stores as well as in the health food sections of major supermarkets. Hint: If your breadmaker does not have a whole wheat setting, use the basic or normal setting. Allow machine to mix and knead for 15 minutes; press Stop and then press Start again. The extra kneading will produce a better structure. Kitpath/Pellegrino 11/98 Posted to Bread Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Cranberry Muffins Recipe By :Jack and Mary Billings Serving Size : 12 Preparation Time :0:40 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 3 tablespoons vegetable oil 1 cup uncooked multigrain cereal -- such as Bob's Red Mill 8-Grain Wheat-Free or 10-Grain cereal 1 3/4 cups unbleached all-purpose flour 3/4 teaspoon salt 1 1/4 teaspoons baking powder 1/4 teaspoon ground mace -- generous 2 teaspoons vanilla 2/3 cup packed brown sugar 1 egg 1 cup dried cranberries -- see note Raw sugar or coarse-grained colored sugar -- for garnish Preheat oven to 400 degrees. Generously grease 12 large (2-3/4-inch) muffin cups. In a large microsafe measure, heat milk and oil until very warm, 60 to 90 seconds. Stir in multigrain cereal; let stand 10 to 15 minutes. In a large bowl, mix together flour, salt, baking powder and mace. Stir vanilla, brown sugar and egg into cereal mixture. Add to flour mixture; stir until almost moistened. Stir in cranberries, but do not overbeat. Scoop into muffin tins. Sprinkle with raw or colored sugar. Bake in lower third of oven for 15 minutes or until done. Let cool in pans for 5 to 8 minutes, then remove to racks to cool completely. Yield: 12 muffins. Note: If using fresh or frozen-and-thawed cranberries, use 2 cups cranberries and increase sugar to 1 cup. To make ahead: Flash-freeze muffins by arranging with space between them on a freezer-safe tray. After freezing about 1 hour, seal in plastic zipper bags. Wrap frozen muffins airtight, with instructions to serve warm. Caution: Fat helps keep a finished cake or muffin in good shape during the freezing and thawing process. So feel free to try skinny substitutions with these recipes - such as low-fat cream cheese in the great Milky Way pie or egg substitute in the coffee cake - but only if you plan to bake and give these without freezing. Reference: Jack and Mary Billings (Nov 9, 1998) St Louis Post-Dispatch. See also http://www.stlnet.com/ Food news. Mail from kitpath@earthlink.net [183cals, 5g fat 22%cff] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New English Muffins Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups. milk 4 tablespoons. sugar 2/3 tablespoons. salt 6 tablespoons. margarine 2 cups. water 2 pkgs. yeast 10 cups flour -- (10 to 11) Makes 20-30 muffins recipe halves well 1. Scald milk and add salt, sugar, margarine. Cool to lukewarm. 2. Dissolve yeast in warm water. Add to lukewarm milk mix. 3. Add flour to make dough that isn't too sticky. 4. Cover and rise 1 hour. 5. Roll out on sprinkled cornmeal to about 1/2 inch thick. Cut out with round cookie cutter. Put on wax paper sprinkled with cornmeal, cover, let rise 30 min. or so, till doubled. 6. Lightly grease cast iron skillet, place on medium to medium high heat. Cook ten minutes per side. Don't let burn. Don't crowd muffins. 7. Cool on rack. >From: Joy Carlson - - - - - - - - - - - - - - - - - - - NOTES : My mother makes these once in a while, and I find them very tasty, especially with a bit of butter and a dab of jam. They freeze and reheat well. * Exported from MasterCook * Nutty Orange Wheat Bread Recipe By :"J. Mathew" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups. bread flour -- (4 to 4 1/2) 3 1/2 cups. whole-wheat flour 2 tablespoons. vital wheat gluten 1 tablespoons. grated orange peel 1 1/2 teaspoons. salt 1/2 tsp. ground ginger 2 Tbsp. active dry yeast -- (I use rapid-rise) 2 cups. lukewarm milk 1/2 cups. lukewarm water -- r minus 2 Tbsp. 2 Tbsp. lemon juice 1/3 cups. honey 1/4 cups. vegetable oil 1 1/2 cups. chopped walnuts -- roasted (1 1/2 to 2) 3 tablespoons. unsalted butter Yield: 2 standard-sized loaves (using loaf pans) (For KithcenAid) With standard mixing attachment, thoroughly combine first five ingredients into large mixing bowl. Add yeast and combine thoroughly. Add liquids and mix only until dough starts to form a ball -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes, adding walnuts midway through the kneading process. 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. 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 500F while dough is rising in loaf pans. Turn heat down to 375 (or 350 if using convection); immediately uncover loaves and place into oven for 25 minutes. Remove loaves from pans and place back into oven, baking for approximately 15-20 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). >From: "J. Mathew" http://www.geocities.com/Heartland/8098/index.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Ginger 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 Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb. Loaf 1 1/4 cups Water 1 1/2 Tbsp Canola Oil 3 Tbsp Molasses -- Or Honey 1 1/2 Tsp Salt 1 Tsp Ground Ginger 2 1/2 cups Whole Wheat Flour -- (13.5 Ounces) 1 cups Rolled Oats 3 Tbsp Gluten, Wheat 2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast Tip: For a less robust flavor, use honey instead of molasses. 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: 151 Carbohydrates: 27 Protein: 6 Fat: 3 Fiber: 4 * Exported from MasterCook * Oatmeal Wheat Bread #2 Recipe By :The Complete Book of Machine Bread 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 cups Water -- plus 2 Tbsp 2 Tsp Salt 1 Tbsp Canola Oil 1 Tbsp Honey 1 cups Flour, Unbleached -- (5.2 Ounces) 1 1/4 cups Whole Wheat Flour -- (6.8 Ounces) 1 1/2 Tbsp Wheat Germ 1/2 cups Oats 1 1/2 Tbsp Whey -- Powdered 2 Tsp Active Dry Yeast Tip: Do not use quick-cooking oats. >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: 124 Carbohydrates: 23 Protein: 5 Fat: 2 * Exported from MasterCook * Onion Cheese Muffins Recipe By :Sun Paper-adapted by evie Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Bisquick(r) Baking Mix 3/4 Cup Shredded Cheddar Cheese 1 Small Can French Fried Onions -- * 1 Large Egg 1 Cup Milk Preheat oven to 400F. Grease mini-muffin tins. Combine all ingredients and beat for one minute. Fill 2/3 full and bake about 10-12 minutes. Test!! >From: "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - - NOTES : I did not use the onions. Instead I used some chopped red roasted pepper. Great! * Exported from MasterCook * Onion Rye, Gypsy's Recipe By :ptj Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg active dry years 2 Cups bread flour 1 Cup rye flour -- (I used dark rye from Bob's Red Mill) 3 Tablespoons brown sugar 1 1/2 Tablespoons charnuska -- (1 1/2 to 2) -- (it's sour -- so judge for yourself) 1 1/2 Tablespoons dehydrated onion -- (add an additional 2 tsp water if -- using the higher amount) 1/2 Tsp salt 1 Tablespoon olive oil 1 Cup warm water -- plus 2 Tablespoons warm water I discovered a spice (?) that is now vital to my rye bread. It's called charnuska, and it's described as black caraway. I don't know if it's actually related to caraway, but I do know that I made this recipe last week for a dinner party and my friend Dan, who is from New Jersey and says he loves his Levy's (I understood that reference, which scares me...) said it was the best onion rye he'd had outside of the neighborhood bakery of his youth. Of course, he always was a polite fellow... but it's pretty good rye bread nonetheless... (I discovered charnuska in the Penzey's catalog. I think they're at http://www.penzeys.com. Dan says he's going to check the Indian specialty store by his house to see if he can get it there in bulk, but Penzey's isn't exactly overpriced...) (I invented this recipe so I get to name it after myself...) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Soup Bread #2 Recipe By :Bread Machine Magic, Linda Rehberg, Lois Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/8 cup milk 1/8 cup water 1 egg 1/3 cup sour cream 2 cups bread flour 1 tablespoon butter or margarine 2 teaspoons sugar 2 tablespoons dry onion soup mix 1 1/2 teaspoons RED STAR active dry yeast Place all ingredients in bread pan, select a light crust setting, and press "start". After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. - - - - - - - - - - - - - - - - - - - NOTES : I've found the most aromatic breads to be those with onion in them. An onion bread or herb and onion bread is extremely tantalizing and will have your guests eager to sample it the moment the bread comes out of the machine. This bread smells so terrific while it's baking that it's hard waiting long enough to let it cool before slicing into it! It's a glorious onion-flavored bread that would make an excellent addition to your next barbeque meal.