* Exported from MasterCook * Orange Bread #3 Recipe By :Mary Sue Milliken and Susan Feniger 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 -------- ------------ -------------------------------- 1/4 Cup unsalted butter -- at room temperature 1/4 Cup sugar 1/4 Cup brown sugar -- packed 2 Large eggs 1/2 Cup orange juice 1/2 Teaspoon vanilla 2 Tablespoons grated orange zest 2 Cups all-purpose flour 2 Teaspoons baking powder 1/2 Teaspoon salt Confectioners sugar -- for serving Cranberry butter -- for serving Preheat the oven to 350/. In a large mixing bowl, cream the butter and both sugars together with an electric mixer. Beat in the eggs, one at a time, then mix in the orange juice, vanilla, and orange zest. Add the flour, baking powder, salt, orange zest, and vanilla and mix together well. Generously butter and flour a 10inch bundt pan and scoop the batter into it, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until the sides shrink away from the pan and the center of the loaf springs back. Cool the pan on a rack for 10 minutes, then turn out onto a round platter. Sprinkle a little confectioners sugar over the top of the bread and serve warm or at room temperature, accompanied by small pots of cranberry butter. Yield: One 10inch bundt bread >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Ginger Yogurt Cheese Spread Recipe By :"Jo in Minnesota" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart nonfat vanilla yogurt 1 teaspoon grated ginger root 1 tablespoon grated orange rind Use Non-fat Vanilla Yogurt (the old fashioned kind with no gelatin that will "cheese up"), I like the quart size. Add one teaspoon (or less depending on your love of ginger) of grated ginger, and about one tablespoon of finely grated orange rind. Stir all of this together, fill your colander with paper towels, and plop the yogurt mix into it, set it over a bowl and refrigerate it for about 24 hours. It will turn into a fragrant and delicious orange/ginger flavored spreadable cheese that is wonderful on whole wheat toast or ww crackers. If you use a smaller size yogurt, just reduce the orange and ginger according to your own guesses! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Pancakes 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 cups Pancake Mix -- Or More As Nec 1/2 Cup Nonfat Milk -- Or Water 1/2 Cup orange juice 4 egg whites 1 Teaspoon orange extract orange grind if you like Pam spray Just mix up all the above to the consistency you like for thickness by adding more of the pancake mix - I like a really crepe style pancake so I can roll them and fill them with All Fruit and lemon juice or low salt fat-free pie fillings (Pet Cherry) and top them with the low or no-fat version of Cool Whip - - This makes an awesome desert. The orange flavor combined with the spongy quality of the cakes due to the egg whites is really a wonderful treat. You can adapt this recipe to French toast too. Just mix together the egg whites and the orange juice and orange extract, plus add some cinnamon. It is especially good when using a heavy whole grain breads, heavy breads or fruit bread that's gone stale. http://sunsite.unc.edu/pub/docs/recipes/fatfree/breakfast/orange-pancakes busted by KCODY63@aol.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Outback Steakhouse Honey Wheat Bushman Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **DOUGH:** 1 1/2 cups warm water 2 tablespoons butter -- softened 1/2 cup honey 2 cups bread flour 1 2/3 cups wheat flour 1 tablespoon cocoa 1 tablespoon granulated sugar 2 teaspoons instant coffee 1 teaspoon salt 2 1/4 teaspoons yeast -- (1 pkg.) **COLORING:** 1/4 cup water 75 drops red food coloring 45 drops blue food coloring 30 drops yellow food coloring cornmeal for dusting 1. If using a bread machine, add all of the ingredients for the dough in the exact order listed into the pan of your machine. Set it on "knead" and when the machine begins to mix the dough, combine the food coloring with 1/4 cup of water and drizzle it into the mixture as it combines. After the dough is created let it rest to rise for an hour or so. Then remove it from the pan and go to step #3. 2. If you are not using a bread machine, combine the flours, cocoa, sugar, coffee and salt in large bowl. Make a depression or "well" in the middle of the dry mixture. Pour the warm water into this "well," then add the butter, honey and yeast. Combine the food coloring drops with 1/4 cup of water and add that to the "well." Slowly mix the ingredients with a spoon, drawing the dry ingredients into the wet. When you can handle the dough, begin to combine it by hand, kneading the dough thoroughly for at least ten minutes, until it is very smooth and has a consistent color. Set the dough into a covered bowl in a warm place for an hour, to allow it to rise. 3. When the dough has risen to about double in size, punch it down and divide it into 8 even portions (divide dough in half, divide those halves in half, and then once more). Form the portions into tubular shaped loaves about 8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on a cookie sheet, or two. Cover the cookie sheet(s) with plastic wrap and let the dough rise once more for another hour in a warm location. 4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 20-24 minutes in the hot oven. Loaves should begin to darken slightly on top when done. Serve warm with a sharp bread knife and butter on the side. If you want whipped butter, like you get at the restaurant, just use an electric mixer on high speed to whip some butter until it's fluffy. Makes 8 small loaves. Copy Cat recipes posted to recipelu - MC formatted by Martha Hicks >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Paprika Herb Spiral Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 oz water 3/4 teaspoon salt 1 teaspoon canola oil 1/2 cup semolina flour 2 1/4 cups bread flour 1 tablespoon nonfat dry milk 2 teaspoons sugar 1 teaspoon yeast FILLING: Olive oil spray 1 1/2 tablespoons paprika 2 teaspoons basil 1 teaspoon marjoram 1/4 teaspoon garlic powder Combine all ingredients except for the filling in the bread machine in proper order for your machine. Use dough cycle. Roll out bread into a rectangle on a floured surface. Spray with olive oil spray. Sprinkle paprika, basil, marjoram, and garlic powder, leaving a 1/4- inch margin on all sides. Fold in the long sides about 1/4- inch. Roll up the dough on the short side, and pinch sides together when done. Seal the open end. Place in greased bread pan, and let rise about 30-40 minutes, or until doubled. Bake in 375 degree F. oven for 25-30 minutes, until done. From: Ruth & Shel (fritzl@earthlink.net) >From: "REality..." - - - - - - - - - - - - - - - - - - - NOTES : Tasty Treat to use as a loFat Pizza base or Beans and salad partner.. * Exported from MasterCook * Peanut Butter Biscuits Recipe By :Peanut and Peanut Butter Recipes: USDA 1954 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups sifted flour 3/4 Teaspoon salt 2 1/2 Teaspoons baking powder 2 Tablespoons shortening 1/4 Cup peanut butter 3/4 Cup milk Sift dry ingredients together and work in the shortening and peanut butter. Add the milk slowly, stirring until a soft dough is formed. Knead a few times on a lightly floured board, roll or pat to the desired thickness, and cut into biscuits. Bake on an ungreased baking sheet at 450 degrees F. (very hot oven) 15 minutes. Makes sixteen 2 inch biscuits. DROP BISCUITS: Increase milk to 1 cup; drop from spoon to greased baking sheet and bake as above. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Muffins Recipe By :Peanut and Peanut Butter Recipes: USDA 1954 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups sifted flour 3 Teaspoons baking powder 1 Teaspoon salt 1/4 Cup sugar 1/3 Cup peanut butter 2 eggs -- beaten 1 Cup milk 2 Tablespoons Melted Butter -- Or Melted Oil Sift dry ingredients together. Work in peanut butter. Combine eggs and milk and pour into dry ingredients. Add fat and stir just enough to moisten dry ingredients. Fill greased muffin pans two thirds full and bake at 400 F (hot oven) 25 minutes. Makes 12 large (2 1/2 inch) muffins. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Butter Yeast Bread Recipe By :Peanut and Peanut Butter Recipes: USDA 1954 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package active dry yeast -- or 1 Cake Of Compressed Yeast 1 Cup milk -- scalded and cooled -- to lukewarm 1/4 Cup sugar 3 1/4 Cups sifted flour 1/3 Cup peanut butter 1 egg -- beaten 1 1/2 Teaspoons salt Make a sponge as follow: Crumble yeast into milk, add 1 tablespoon of the sugar, and stir in 1 cup of flour. Cover bowl and set aside in a warm place (about 85F.) until the sponge is light and full of bubbles. Mix together peanut butter, egg, the rest of the sugar, and salt. Add to the sponge. Stir in the rest of the flour and mix until the dough follows the spoon around the bowl. Turn dough onto a lightly floured board, knead until smooth and elastic, and place in a clean greased bowl. Grease surface of dough by turning it over in the bowl several times. Cover bowl. Let dough rise in a warm place until double in size. Punch down and let rise a second time. Punch down a second time; mold into a loaf and place in a greased baking pan (8 1/2 x 4 1/2 x 2 1/2 inches). Let loaf rise in a warm place until double in size. Bake at 375F. (moderate oven) about 30 minutes or until the bread is well browned. Cool before serving. SWEET BUNS: Mix the dough and let rise twice as above; turn onto a floured board and roll very thin. Spread with softened butter or margarine, sprinkle with brown sugar, cinnamon, raisins, and chopped peanuts. Roll as for jelly roll and cut in inch slices. Blend 1/3 cup brown sugar and 1/3 cup butter or margarine and spread on bottom and sides of baking pan. Place slices of roll flat in pan and let rise at 85 F. until double in size. Bake at 425F. (hot oven) 25 minutes. Remove from pan at once. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peanut Quick Bread Recipe By :Peanut and Peanut Butter Recipes: USDA 1954 Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups sifted flour 2 Teaspoons baking powder 1 Teaspoon salt 1/3 Cup sugar 2 Tablespoons shortening 1 1/4 Cups milk 1 egg 1 Cup chopped salted peanuts Sift dry ingredients together. Cut in the shortening. Beat egg with milk and stir into the first mixture. Add chopped peanuts and mix. Pour into a lightly greased loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches) and bake at 350 F. (moderate oven) about 1 hour. PEANUT PRUNE BREAD: Add 1/2 cup chopped uncooked prunes to the milk and egg mixture and let stand a few minutes. Sift 1/2 teaspoon soda with the dry ingredients. PEANUT ORANGE BREAD: Mix 1/2 cup orange marmalade with the egg and milk. PEANUT BANANA BREAD: Mix 1/2 cup mashed banana pulp with the beaten egg and milk. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Looking Sweet Buns, Hong Kong Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Rolls Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sweet Bread ---Sponge:--- 70 G bread flour 40 G water 1/2 Tsp active dry yeast ---Dough:--- Fermented Sponge 7 Oz flour (reserve 1 oz for kneading) 1/2 Tsp active dry yeast 2 Tbsp sugar 1 egg -- lightly beaten (reserve 1 tbsp for egg wash) 2 Tbsp milk (or 1/2 tbsp milk powder + 2 tbsp water) 2 Tbsp water 1 Oz butter -- softened --- Pineapple Topping 3 Oz sugar 2 Oz butter 1 Pc egg yolk 1/2 Tsp soda 2 Tbsp milk 5 Oz flour 2 Tsp baking powder Make a sponge by mixing the ingredients and let stand, covered for 4-15 hours. 1. In a large bowl, dissolve sugar, yeast in milk and water. Mix in sponge, egg and flour. 2. Turn onto a large work surface, smear dough on softened butter, knead in more flour (about 1 oz) if necessary if too sticky. knead for a few times until butter is evenly incorporated. Cover with a clean wet towel, let stand on work surface for 20 mins. 3. Knead for further 5-10 mins until dough is smooth and elastic (but not sticky). 4. let 1st rise in a covered bowl over warm water, about 1 1/2 hour. Punch down. 5. let 2nd rise covered over warm water again, until doubled or tripled, about 1-2 hours. Punch down, rest for 5 mins. 6. Shape 2 oz each, put seams down on lightly greased pan. Let rise covered in a warm place until doubled. Put on prepared "pineapple cover" [as follows] and then egg wash. ----- PINEAPPLE TOPPING use 3/4 - 1 oz per 1 - 1 1/2 oz bun (can be kept for long time in refrigerator/freezer) 1. beat butter and sugar until creamy and fluffy. 2. add in egg yolk, soda, milk, mix well. 3. sift flour and baking powder, add to butter, and mix with slow speed or by hand until smooth and not sticky. Beware not to form gluten. 4. Chill, wrapped in plastic film, in refrigerator for use [about 1 hour]. 5. take out and knead as little as possible, if too dry, put in some oil, if too runny, put in some flour. 6. take 1 oz of topping and roll out but don't roll too big, or too thin, [about 3mm] slightly smaller than the bun top. 7. brush the bun with egg/water and put the topping on rised bun right before baking, score with knife LIGHTLY to make checked pineapple surface effect, brush on egg wash and bake at 180*C [375*F] for 10-15 mins on middle rack. >From: "carol chung" - - - - - - - - - - - - - - - - - - - NOTES : I want to share this GREAT traditional recipe with everyone! if u're bored with plain dinner rolls or sweet buns, u gotta try this "pineapple" buns, actually a variation to your sweet bun recipe! "Pineapple" buns, a Chinesenized version of western dinner rolls, is a famous specialty in bakeries in Hong Kong. They're actually sweet breads with exotic fillings or variations. Here's a recipe for "pineapple" buns. It's so-called not because it's made from pineapple, instead they LOOK LIKE the surface of pineapple! NOTE: you can use your own sweet breads recipe which makes 12 buns [i have just posted my own recipe as follows just in case]. After 2 rises and punch downs, shape them into round buns of 2 oz each. * Exported from MasterCook * Pistachio Banana Bread Recipe By :Home Cooking, July 1994 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 -------- ------------ -------------------------------- 1 Pkg Instant Pistachio Pudding Mix -- Small Pkg 1 cups Oatmeal 2 Eggs 3 Lg Bananas -- Mashed 1 cups Oil 3/4 cups Sugar 1 1/2 cups Flour 1 1/2 Tsp Baking Soda 1/4 cups Hot Water 1/2 cups Chopped Nuts Heat oven to 325F. Beat eggs; add mashed bananas, oil, sugar, flour, oatmeal, pudding mix and nuts. Dissolve baking soda in hot water; add to mixture. Pour mixture into 2 large greased (11 x 4 x 2") loaf pans. Bake for 1 hr and 25 in. Makes 2 loaves >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pita Bread #4 Recipe By :BAKERS' DOZEN,ALFORD AND DUGUID Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Daily Bread Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dry yeast 2 1/2 cups warm water -- (approximately 105 degrees F) 2 cups whole wheat flour 4 cups unbleached all-purpose flour -- About -- or bread flour 1 tablespoon salt 1 tablespoon olive oil -- (1 to 2) You will need a large bread bowl, a rolling pin, and unglazed quarry tiles or several baking sheets, or alternatively a cast iron or other heavy skillet or griddle at least 9 inches in diameter. Sprinkle the yeast over the warm water in a large bread bowl. Stir to dissolve. Add whole wheat flour, one cup at a time, then 1 cup white flour. Stir 100 times (one minute) in the same direction to activate the gluten in the flour. Let this sponge rest for at least 10 minutes or as long as 2 hours. Sprinkle salt over the sponge and stir in the olive oil. Mix well. Add 2 cups white flour, one cup at a time. When the dough is too stiff to stir, turn it out onto a lightly floured bread board and knead for 8 to 10 minutes, until dough is smooth and elastic. Return the dough to a lightly oiled bread bowl and cover with plastic wrap. Let rise until at least double in size, approximately 1 1/2 hours. Gently punch down. Dough can be made ahead to this point and then stored, covered, in the refrigerator for 5 days or less. If at this time you want to save the dough in the refrigerator for baking later, simply wrap it in a plastic bag that is at least three times the size of the dough, pull the bag together, and secure it just at the opening of the bag. This will give the dough a chance to expand when it is in the refrigerator (which it will do). From day to day, simply cut off the amount of dough you need and keep the rest in the refrigerator, for up to one week. The dough will smell slightly fermented after a few days, but this simply improves the taste of the bread. Dough should be brought to room temperature before baking. This amount of dough will make approximately 16 pitas if rolled out into circles approximately 8 to 9 inches in diameter and less than 1/4-inch thick. You can also of course make smaller breads. Size and shape all depend on you, but for breads of this dimension the following baking tips apply: Place unglazed quarry tiles, or a large baking stone or two baking sheets, on a rack in the bottom third of your oven, leaving a one inch gap all around to allow air to circulate. Preheat oven to 450 degrees. Divide dough in half, then set half aside, covered, while you work with the rest. Divide dough into eight equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter. You may wish to roll out all eight before starting to bake. Cover rolled out breads, but do not stack. Bake 2 at a time (or more if your oven is larger) directly on quarry tiles or baking sheets. Bake each bread for 3 or 4 minutes, until the bread has gone into a full "balloon" or until it is starting to turn lightly golden, whichever happens first. If there are seams or dry bits of dough - or for a variety of other reasons - your bread may not go into a full "balloon". Don't worry, it will still taste great. The more you bake pitas the more you will become familiar with all the little tricks and pitfalls, and your breads will more consistently "balloon." But even then, if you're like us, it won't always "balloon" fully and you won't mind because the taste will still be wonderful. When baked, remove, place on a rack for about five minutes to let cool slightly, then wrap breads in a large kitchen towel (this will keep the breads soft). When first half of the dough has been rolled out and baked, repeat for rest of dough, or store in refrigerator for later use, as described above. You can also divide the dough into more, smaller pieces if you wish, to give you smaller breads. Yield : 16 pitas about 8 inches in diameter, or more smaller breads. BAKERS' DOZEN ,ALFORD AND DUGUID SHOW #BD1A28 >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Fresh homemade pita - made with half white, half whole wheat flour - are easy to make and delicious. They are best when baked on a baking stone or unglazed quarry tiles; you can also place them on baking sheet. * Exported from MasterCook * Plait For Beginners Recipe By :Ursula Ferrigno, Nov 98 Good Food Magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Dough Cycle Hand Made Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** WHAT YOU NEED Makes 1 large plaited loaf PREPARATION 20 MINUTES PLUS 1 HOUR 10 MINUTES RISING BAKING 30 MINUTES 600g/1lb 5oz strong white bread flour, unbleached if possible, plus extra 50g/2oz butter, at room temperature, cut in pieces, plus extra for greasing 7g sachet easy-blend yeast 1 1/2 tsp salt 1/2 tsp sugar 400ml/14fl oz milk FOR THE GLAZE 1 egg yolk 1 tbsp milk STEP 1 MIX THE DOUGH Put the flour and butter in a bowl and rub between your fingers to make fine crumbs. Stir in the yeast, salt and sugar. Warm the milk to bloodheat (this takes about 50-60 seconds in the microwave). Pour the warm milk into the flour and mix with a wooden spoon to make a soft dough, gathering in all the dry bits. The dough should feel damp, but not wet or dry. Flour varies so hold back the last three tablespoons and only add if the dough feels dry to the fingers. STEP 2 KNEAD THE DOUGH Shape the dough into a ball and put on the work surface. Knead for about 10 minutes until smooth, shiny, and elastic, sprinkling on a little flour as you knead - add flour sparingly or the dough will get too dry. The dough needs more flour when it feels sticky on the surface. No more flour is needed when the dough is no longer sticky but is smooth and silky. To check if the dough is ready, you can do the "bubblegum test": pull off a small piece of dough, then stretch it from either end. If it tears, knead a bit longer; if it doesn't tear and it looks like bubblegum you could blow a bubble through, it's ready. STEP 3 RISE THE DOUGH Put the dough in a large clean bowl and cover with a clean tea towel. Leave to rise for about 40 minutes or until doubled in size (this will depend on the temperature of the room). On a cold dry day, the dough may take at least an extra 30 minutes to rise than on a warm humid day. The slower the dough rises the more the flavour and texture will develop. If the dough is left to rise in a medium-sized glass bowl, the dough should almost fill the bowl when risen sufficiently. You can also test if the dough is risen enough by pressing the dough gently with a fingertip. When ready, the indentation will spring back slowly; otherwise it springs back at once. Be careful not to let it overrise at this stage. Lift the dough from the bowl and knead briefly to knock out the air bubbles. STEP 4 SHAPE THE PLAIT Grease a baking sheet. Divide the dough into three equal pieces. Roll out each piece with your hands to form a 30cm/12in long rope. Lay in parallel lines, slightly apart. Start from the centre of the ropes and plait towards yourself, working from left to right. Continue plaiting the ropes until you reach the end. Press the ends together with your fingers and tuck them neatly under the bottom of the loaf. Turn the shaped dough around so the unplaited end is now facing you. Again, working from the centre, plait the ropes from left to right until you reach the end. Press the ends together and tuck neatly under the bottom loaf to finish. Put on the baking sheet and cover with a tea towel. Leave to rise (also known as proving) for 30 minutes or until it looks risen and puffy. Test by pressing the dough lightly with a fingertip. It should feel spongy, not firm. Preheat the oven to 200C/Gas 6/for fan ovens cook from cold at 180C. STEP 5 BAKE THE LOAF Mix together the egg yolk and milk, then brush the top of the loaf with some of the glaze, brushing well in between all the plaiting. Bake for 20 minutes. Brush again with the glaze, then bake for a further 10 minutes until golden brown and hollow-sounding when tapped underneath. Cool on a wire rack. HOW LONG WILL IT KEEP? The loaf will keep for up to 3 days. Or leave it to cool, then wrap in plastic wrap and a polythene bag, and freeze for up to 3 months. MORE FLAVOURS AND SHAPES EMMENTAL AND PROSCIUTTO LOAF Good on its own or for lunchtime sandwiches. At the end of step 3, flatten out the dough to an 18cm/7in circle. Scatter 50g/2oz diced prosciutto and 50g/2oz Emmental (or Gruyere) over the dough. Gather the dough around the filling, then knead by cutting the dough with a sharp knife as you knead, which helps to evenly distribute. Roll out with your hands in to a 63cm/25in rope. Bend in half and twist together to form a rope. Tuck under the ends and place on a greased baking sheet. Cover with a tea towel and leave to rise for 30 minutes. Brush with egg and milk glaze (see glazes) and sprinkle with a little grated Emmental. Bake for 30 minutes. ROSEMARY AND RAISIN LOAF Great with cheese, especially goat's cheese. At the end of step 3, make a slight well in the middle of the dough and sprinkle over 1 tbsp roughly chopped fresh rosemary and 100g/4oz raisins. Knead into the dough and cut the dough with a sharp knife as you knead - this helps to evenly distribute. Cut into 12 equal pieces. Shape into rolls and place in a 23 x 4.5cm/9 x 13/4in round greased tin (eight round the edge, four in the middle). Cover with a clean tea towel and let rise for 30 minutes. Brush with an egg and milk glaze (see glazes) and sprinkle with extra rosemary. Bake for 30 minutes. FIG, ALMOND AND ORANGE LOAF Lovely for breakfast. Mix together 85g/3oz roughly chopped toasted almonds, 250g/9oz chopped ready-to-eat dried figs, and the finely grated rind of 2 oranges. At the end of step 3, roll the dough out to a 33 X 20cm/13 x 8in rectangle and scatter over half the fig mixture. Fold in three by bringing both ends into the middle, then folding again. Press the edges with a rolling pin to seal, then roll again and sprinkle over the remaining filling. Fold in three again, then knead the dough to evenly distribute the filling. Roll the dough with your hands into a 63cm/25in rope. Roll up into a spiral and place on a greased baking sheet. Cover with a clean tea towel and let rise for 30 minutes. Brush with an egg and salt glaze (see glazes) and bake for 35-40 minutes. Check after 20 minutes - if the bread is browning too quickly, lay a piece of foil over the top. Cool slightly, then sift with a generous dusting of icing sugar. DIFFERENT GLAZE EFFECTS High sheen - mix 1 egg yolk with 1/4 tsp salt Golden - mix 1 egg yolk with 1 tbsp milk Rustic - sprinkle the shaped risen dough with flour Crisp and crusty - brush with lightly salted water Ursula Ferrigno is a cookery writer and teacher, and has co-written (with Eric Treuille) the recently published book Bread (Dorling Kindersley, 16.99). >From: "andy&shell" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poolish (French Starter) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List International Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Approximate measurements are: 2 cups flour -- (can be white or whole - unbleached) 1 1/4 cup liquid -- (generally water but can be milk- etc.) 2 teaspoons regular yeast Mix well and knead - should be roughly the thickness of a pancake batter. Cover and let stand for at least 2 or 3 hours at 70 to 75 degrees F. Can easily go overnight if water is the base liquid, though I wouldn't do it that long with milk. After this, when ready to make the dough, add the salt and mix in. Then add any other ingredients (other than flour) and incorporate. Only now add the balance of the flour and finish making the dough as you normally would. Let rise one more time to double. Then knead and form the dough, let rise and bake as you normally would. This is not a sourdough. However, I find the liquidity of the poolish batter results in much better yeast activity and vastly improved flavor compared to making a stiff dough to start with. >From: Mitch Smith - - - - - - - - - - - - - - - - - - - NOTES : One of my favorite techniques in bread baking is to start with a "poolish." This is a French term for a starter made of only flour, water and yeast, kneaded well with the paddle blade on a KA or similar mixing method. * Exported from MasterCook * Portuguese Sweet Bread #12 Recipe By :A Hundred Years of Island Cooking Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages active dry yeast 1/2 Cup warm potato water 3 Tablespoons sugar 1 Cup mashed potatoes 1/8 Tablespoon ground ginger 1/2 Cup milk 2 Teaspoons salt 6 eggs 1 3/4 Cups sugar 1/2 Cup butter OR margarine 8 Cups flour -- (8 to 10) Dissolve yeast in potato water. Stir in the 3 tablespoons sugar, potatoes and ginger. Cover; let rise until doubled. Scald milk. add salt and cool to lukewarm. In small bowl of electric mixer, beat eggs; and gradually beat in the 1 3/4 cups sugar. Stir into yeast mixture. Add butter and mix well. Stir in 2 cups of the flour, then the milk. Add 2 more cups of the flour; beat 5 minutes. Stir in enough remaining flour to make a stiff dough. Place on lightly floured board and knead in remaining flour until dough is smooth and elastic, about 8 - 10 minutes. Place in greased bowl. turning to grease top of dough. Cover; let rise until dough is doubled. Grease four 9" x 5" x 3" loaf pans. Punch down dough and on a lightly floured board, divide into fourths. Shape each fourth into a loaf; place in prepared pans. Cover; let rise until doubled. Preheat oven to 325 F. Bake for 45 minutes or until done. Makes 4 loaves. >mollywalsh@juno.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #8 Recipe By :Oster Deluxe Bread and Dough Maker, p 20. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb. (Bread Machine) 1 1/2 cups water 2 Tablespoons margarine, soft 4 cups flour, bread 1/2 cup mashed potato flakes -- dry 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons yeast -- (regular or bread) 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: White, large loaf (Oster machine #2). 5) Press start. Bread will be done baking in the number of hours indicated. This is the all time favorite bread 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 - - - - - - - - - - - - - - - - - - - NOTES : The potato bread is voted the all time favorite. * Exported from MasterCook * Potato Bread #9 Recipe By :Toastmaster Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-lb -- 1.5 lbs 1 egg -- 2 eggs water + egg to equal 3/4 cup -- 1 cup + 8 tsp 2 tablespoons oil -- 3 tbls 1 tsp lemon juice -- 1 tsp 2 tablespoons. dry milk -- 3 tbls 1 tsp salt -- 1 1/2 tsp 4 tsps sugar -- 2 tbls l/8 tsp white pepper -- 1/8 tsp 1/4 cup potato buds -- 1/3 cup 2 cups bread flour plus 2 tbls -- 3 cups 1 1/2 tsp active dry yeast -- 2-1/4 tsps Follow in order your machine calls for, and use basic setting. >From: Coughlin - - - - - - - - - - - - - - - - - - - NOTES : Here is a potato bread recipe I use all the time and love. * Exported from MasterCook * Potato Rye Bread With Caraway Recipe By :Vegetarian Times, October, 1998, page 63 Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 2 1/2 cups warm water 2 3/4 cups unbleached white flour 1 tablespoon salt 1 cup mashed high-starch potatoes such as russet--about 3 medium 2 cups rye flour 2 1/2 cups whole wheat flour -- up to 3 1 tablespoon caraway seeds Coarse cornmeal MAKES 1 LOAF DAIRY-FREE Potatoes make this dense, hearty bread uncommonly light and moist. In large mixing bowl, combine 1/2 teaspoon yeast and 1/2 cup warm water. Let sit until yeast dissolves, about 1 minute. Stir in 3/4 cup white flour, cover with plastic wrap and set aside 2 hours. Gently stir in remaining 2 cups water, remaining 1/2 teaspoon yeast, remaining white flour and salt. Add mashed potatoes, rye flour and wheat flour, incorporating flours 1 cup at a time until you have a dough that is soft and pliable, but firm enough to handle. If you're kneading by hand, turn dough out onto a lightly floured surface and knead until smooth, about 10 minutes. (It helps to moisten your hands while you knead.) If you're using an electric mixer with a dough hook, knead by machine until dough pulls away from bowl and forms a ball around the hook. Add additional flour only if absolutely necessary to prevent sticking. Let dough rest while you wash out mixing bowl. Lightly oil mixing bowl, place dough in bowl and turn over to coat both sides with oil. Cover with kitchen towel; set aside until doubled in bulk, about 1 1/2 hours. Preheat oven to 425 F. Punch down dough and knead lightly to press out air. Turn out onto lightly floured surface. Sprinkle dough with caraway seeds and knead until dough is elastic and seeds are well distributed, about 4 minutes. Shape dough into round loaf about 9 inches in diameter; place on baking sheet dusted with cornmeal. Cover with kitchen towel and let rise about 40 minutes. Slash an "X" into top of loaf with sharp knife. Bake until top is browned and bread sounds hollow when tapped on bottom, about 1 hour. Cool on wire rack about 15 minutes before slicing. PER SLICE: 188 CAL.; 6G PROT.; 1G TOTAL FAT (0 SAT. FAT); 38G CARB.; 0 CHOL.; 403MG SOD.; 5G FIBER. Converted by MC_Buster. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Biscuits Recipe By :KCODY63@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup canned pumpkin -- (NOT pie filling) 2/3 Cup Skim Milk -- Or Other Liquid 1 1/2 Cups flour -- (half white, half -- WW) 2 Tablespoons wheat germ 2 Tablespoons wheat bran 4 Teaspoons baking powder 1 Clove garlic -- minced 1 Pinch nutmeg 1 Teaspoon salt -- (optional) Combine wet, combine dry, mix wet into dry, drop by generous spoonfuls onto baking sheet squirted with PAM. Bake 20-30 minutes at 450F. The garlic doesn't really give these a pronounced garlic flavor--it just eliminates some of the cloying sweetness of the pumpkin. When these first come out of the oven they are very crisp on the outside and dense and moist on the inside--sort of like little mini-spoonbreads. After they cook the texture becomes more uniform and more like the standard biscuit we all know and love. http://sunsite.unc.edu/pub/docs/recipes/fatfree/breads-variety/pumpkin-biscuits busted by KCODY63@aol.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Bread, Half Moon Bay Recipe By :Marina Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Granulated Sugar 3 1/2 cups All-Purpose Flour 1/2 Tsp Salt 2 Tsp Baking Soda 1 Tsp Cinnamon 1 Tsp Nutmeg 4 Lg Eggs 1 cups Vegetable Oil 2 cups Pumpkin -- Cooked 2/3 cups Water 1 1/2 cups Walnuts -- Chopped Cream Cheese -- Optional For Serving Preheat the oven to 350F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. NOTES: * A dessert bread made from pumpkins -- Every year in Half Moon Bay, California there is a Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never mind that for the last two years the winner has been in Nova Scotia: the citizens of Half Moon Bay take pumpkins very seriously. At Christmas time in Half Moon Bay, people give each other little tins of this bread as presents. I also take it backpacking, because it's pretty resistant to being squashed (and tastes fine even when it is). Yield: 3 -- 1-pound loaves. * I think the nuts are important in this recipe. Unless you absolutely hate them, leave them in. * It's not necessary, but you can serve some good cream cheese with it to spread on the slices if you like. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I got this from a friend a couple of years ago... she really enjoyed making it. * Exported from MasterCook * Pumpkin Spice Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Sugar 1 cups Vegetable Oil 4 Eggs -- Lightly Beaten 16 Oz Pumpkin Puree Solid Pack Canned Pumpkin 3 1/2 cups All-Purpose Flour 1 Tsp Baking Powder 2 Tsp Baking Soda 1 Tsp Salt 1 Tsp Ground Cinnamon 1 Tsp Ground Nutmeg 1/2 Tsp Ground Cloves 1/2 tablespoons Ground Allspice 1/2 cups Water In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x S-in. x 3-in. loaf pans. Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves. >From: "Johnson" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin N' Nut Pull-Apart Coffee Cake Recipe By :Land O Lakes Treasury of Country Recipes 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 Cup milk 1/4 Cup butter or margarine 1/4 Ounce active dry yeast -- (1 package) 3 1/2 Cups all purpose flour -- up to 4 1/4 Cup sugar 1 egg 1/2 Teaspoon salt 1 Cup sugar 1/2 Cup chopped pecans 1 1/2 Teaspoons cinnamon 1/2 Cup butter or margarine -- melted 1/2 Cup golden raisins In 1 quart saucepan scald milk; stir in 1/4 cup butter until melted. Cool to warm (105 to 115F). In large mixer bowl dissolve yeast in warm water. Add cooled milk mixture, 2 cups flour, 1/4 cup sugar, egg and salt. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in greased bowl, turn greased side up. Cover; let rise in warm place until double in size (about 1 1/2 hour). Dough is ready if indentation remains when touched. Punch down dough; divide in half. With floured hands shape each half into 24 balls. In small bowl stir together 1 cup sugar, pecans and cinnamon. Dip balls first into melted butter, then in sugar mixture. Place 24 balls in bottom of greased 10" tube pan or Bundt pan. (If removable bottom tube pan, line with aluminum foil.) Sprinkle with raisins. Top with remaining 24 balls. Cover; let rise until double in size (about 45 minutes). Heat oven to 350F. Bake for 35 to 40 minutes or until coffee cake sounds hollow when tapped. (Cover with aluminum foil if coffee cake browns too quickly.) Immediately invert pan on heat-proof serving plate. Let pan stand 1 minute to allow sugar mixture to drizzle over cake. Remove pan; serve warm. *Can also be made with two loaves of thawed frozen bread dough Typed and Busted by Carriej999@AOL.com 3/21/98 >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Walnut Cinnamon Loaf Recipe By :Black & Decker Automatic Breadmaker' 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 -------- ------------ -------------------------------- 1 1/3 cups filtered water 1/4 cup instant skim milk powder -- (Pacific brand) 2 Tbsp. margarine -- (Becel) 2 Tbsp. unrefined dry Demerara sugar -- (Taikoo brand from Mauritius) 1 1/2 Tsp. sea salt 4 cups unbleached white flour -- (*Millstream brand) 2 Tsp. cinnamon -- (up to 3 Tsp. OK) 1 1/4 Tsp. Fleischmann's bread machine yeast --- Add ingredients: (see below) 1 cup raisins 1/2 cup chopped walnuts * Millstream is Canadian flour. The original recipe calls for 4-1/4 cups American flour. U.S. bakers might have to add a little extra water to get the desired level of moistness in the finished loaf. Try 1/2 Tbsp. extra to start, if necessary. Place in breadmaker, select 'Sweet Bread' setting, 'Regular Crust' & start machine. Special instructions: Place 1-2 cups raisins on a large plate and select them one by one into the measuring cup. This may seem fussy, but these raisins tend to stick together right out of the package, and a small percentage still have stems attached. The major departure from the instructions is the way I add the walnuts & raisins. I start to add the walnuts and raisins approx. 10 min. before the machine 'beeps', but not all at once. Add them evenly at one minute intervals over the 10 minutes, and by the time the machine 'beeps' all the raisins & walnuts have been added. Doing it this way seems to avoid excessive mashing by the paddle, and increases distribution. Time: 3hrs. 50 min. in my machine. >From: Ted Burkmar <48N123W@bc.sympatico.ca> - - - - - - - - - - - - - - - - - - - NOTES : The following is adapted from the 'Black & Decker Automatic Breadmaker' manual that comes with the machine. I have found some of their recipes tend to be quite conservative with ingredients, and quantities can easily be increased to make a superior loaf, in my opinion. The original version does not call for walnuts, but they bake well in raisin bread. What follows is the exact process/ingredients used to make a moist loaf. I rarely toast this; simply warming a slice for 3 minutes on power level 3 in my microwave returns that 'just baked' effect. This produces a very nice loaf at my elevation. (sea level) Suitable for a 1-1/2 or 2 pound machine. * Exported from MasterCook * Raspberry 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 Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups All-Purpose Flour 2 cups Sugar 3 Tsp Cinnamon 1 Tsp Baking Soda 1 Tsp Salt 20 Oz Raspberries, Frozen Thawed And Juice Reserved 4 Eggs 1 cups Vegetable Oil Preheat oven to 350F. Mix flour, sugar, cinnamon, soda, and salt together. Mash raspberries well. Add eggs and oil. Combine with flour mixture. Mix well. {If batter appears too dry, add reserved juice or 1/4 cup milk.} Pour into 2 greased loaf pans. Bake 1 hour. Hint: Strawberries are a great substitute for the raspberries. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Red Pepper Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb -- 1 lb 4 oz water -- (3 oz) 2 oz tomato juice -- (1 oz) 1 1/2 tablespoons canola oil -- (1T) 2 tablespoons molasses -- (1 1/2 T) 2 1/2 cups bread flour -- (1 2/3 cup) 1/2 cup whole wheat flour -- ( 1/3 cup) 1 1/2 teaspoons salt -- (1 tsp) 1/2 cup finely chopped red bell pepper -- (1/3 cup) -- (lightly floured to prevent sticking together) 1 1/2 teaspoons dried tarragon -- (1 tsp) 1 1/2 teaspoons yeast -- (1 1/2 tsp) Recipe for 1 1/2 lb., 1 lb. loaf is in Brackets. Select Light Settings. > From: "Jim Patelli" From: C&D - - - - - - - - - - - - - - - - - - - NOTES : I made this bread once and really enjoyed it. I think it works well either in the ABM or prepared traditionally, but I used the trusty machine. Cheers! * Exported from MasterCook * Sage Breadsticks Recipe By :KCODY63@aol.com Serving Size : 40 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon active dry yeast 1 Cup warm water 1 Teaspoon salt 2 Cloves garlic -- minced 2 Tablespoons minced fresh sage 2 1/2 Cups whole wheat flour -- About Dissolve yeast in warm water for 10 minutes. Stir in salt, garlic, and sage. Add flour slowly. Turn out onto well floured board and knead 20 minutes or until smooth and satiny. Spray bowl with vegetable cooking spray and place dough in it. Cover and let rise in warm place for 30 minutes or until doubled in bulk. Punch down. Preheat oven to 400 degrees. On a floured board, roll dough out to a 12-inch square. Sprinkle dough lightly with additional flour. Divide dough into four equal pieces. Cut each piece into 10 strips. Stretch each strip out to 12 or 15-inches long. Place on greased cookie sheet 1/2-inch apart. Bake for 15 minutes or until golden brown and crispy. Serve hot or at room temperature. makes 40 breadsticks These herbed breadsticks are thin and crispy and are quite popular as munchies for a lively party. The best breadsticks are the ones that are stretched, not rolled. Serve these stacked high in a rustic basket lined with a red or green napkin. Total Calories Per Breadstick: 27; Fat: <1 gram http://sunsite.unc.edu/pub/docs/recipes/fatfree/breads-variety/sage-bread- sticks busted by KCODY63@aol.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Savoury Salmon Bread Cases Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Filled Breads Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Butter 3 tablespoons Flour 1/2 teaspoons Salt 1/4 teaspoons Pepper 3/4 cups Milk 1/4 cups Salmon liquid 1/4 cups Chopped gherkins 1 cups Flaked salmon 2 tablespoons Mayonnaise 1 tablespoons Lemon juice 1 Loaf sliced bread -- crusts removed Melted butter 1. Melt butter, add flour and seasoning; cook 2 minutes. 2. Remove from heat, gradually add combined milk and salmon liquid. 3. Return to heat and stir constantly till mixture boils and thickens. 4. Add remaining ingredients and mix through. Place hot filling into heated bread cases and serve. Bread Cases: 1. Brush both sides of bread with melted butter. 2. Press diagonal corners into deep base patty tins. Bake at 200 degrees F for approximately 10-15 minutes till crisp and golden. From Lita (alotzkar@direct.ca) >From: "REality..." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Self-Rising Flour Recipe By :Make your own groceries 1979 (Hartwig) Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 2 1/2 tablespoons baking powder 1 tablespoon sugar 1 1/2 teaspoons salt Combine ingredients. Sift together 3 times to mix well. Store in a well-sealed plastic bag in a cool place. Use in recipe calling for self-rising flour. (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream 'N' Chive Potato Bread Recipe By :Fleischmann's Bread Website Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1 1/2 POUND LOAF*** ***POTATO MIXTURE*** 3/4 cup water 1/2 cup chopped peeled potato 1/3 cup dairy sour cream ***OR LOW-FAT YOGURT*** ***OR MILK TO EQUAL 1 1/3 CUP*** ***DOUGH*** 1 tablespoon butter or margarine 1 teaspoon salt 3 1/2 cups bread flour 4 teaspoons spice islands snipped chives 1 tablespoon sugar 1 1/2 teaspoons Fleischmann's bread machine yeast To save time, use potato flakes or buds instead of fresh potato to make the potato mixture. Place 1/3 cup for a 1 1/2-pound loaf instant mashed potato flakes or buds into a 2-cup measure. Then add 1/3 cup sour cream and enough water to equal 1 1/3 cups. Potato Mixture: In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups. Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 176; total fat 3 g; saturated fat 2 g; cholesterol 5 mg; sodium 211 mg; total carbohydrate 31 g; dietary fiber 1 g; protein 5 g. busted by Donna >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Pumpernickel, Quick Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Starter: 1 1/2 cups Milk 2 cups Rye Flour 2 tablespoons Gluten 2 tsp. yeast Bread: 2 tablespoons. Vegetable oil 1/2 cup Molasses 2 tablespoons. Unsweetened Cocoa 1/2 tsp. Salt 2 tsp. Caraway -- or Fennel seed 1 cup Whole wheat flour 1 tablespoons. Gluten -- (Optional) 2 tablespoons Pumpernickel flavor -- (From King Arthur) 1 1/3 cup Bread Flour 3/4 cup Raisins -- (optional) Add the starter ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. The next day add the bread ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour 800-827-6836 If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350. Makes about 15 rolls. This recipe from my collection which is online at www.acapulco.org >From: "AcaGordie" - - - - - - - - - - - - - - - - - - - NOTES : You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. But that is not much of a problem as long as you plan on it. This lets you have the flavor of Pumpernickel sourdough with having to keep a jar of sourdough starter laying around. * Exported from MasterCook * Sour Sourdough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Sourdough starter 1/2 cup Water 3 cups Bread flour 1 tablespoon Melted margarine 2 tablespoons Sugar 1 1/2 teaspoons Salt 2 teaspoons Yeast This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spice Bun Recipe By :TWO FAT LADIES SHOW #FLSP02 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Fruit And Spice Breads Hand Made Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups brown sugar 2 dessert spoons melted butter 2 teaspoons Jamaican logwood honey 2 teaspoons mixed spice 1 cup Dragon Jamaican Stout 2 cups flour 3 teaspoons baking powder 1 cup dried fruits 2 eggs Preheat oven to 400 degrees Fahrenheit Dissolve sugar, butter, syrup, and spices in Dragon Stout on low heat. Mix flour, baking powder and fruit. Beat eggs and mix all ingredients together. Placed in greased and lined tin. Bake for approximately 1 hour. Serve topped with soft cheese. (Recipe courtesy of Jennifer Paterson) >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Bread Recipe By :King Arthur Flour Company Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp yeast 2 Cups water 1 Cup dry milk powder 1/3 Cup honey 6 Cups ap flour 1/2 Stick butter -- softened 1 Tbsp salt 3 Cups whole wheat flour 3 1/2 Cups sprouted grain berries (You will need to sprout 1 cup grain berries before starting this load. This 1 cup will yield about 3-4 cups berries) Dissolve yeast in water, add dry milk and honey. Add 1 cup All-Purpose flour and let sit for 15 minutes. Mix in butter, salt and whole wheat flour. Add sprouted berries and stir well. Add All-Purpose flour, 1 cup at a time, until dough turns into shaggy mass. Knead adding more flour only as necessary until dough is smooth and not sticky. Place in bowl. Let rise 1 1/2 - 2 hours until doubled. Punch down and turn onto floured counter. Divide into two, forming each piece into loaf shape and place in pan. Cover and let sit until risen 1 inch over pan top. This will take 30-45 minutes. Preheat oven 375 and bake 40-50 minutes or until well browned. Internal bread thermometer will read 190. Cool out of pan on rack. >From: Sue & Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sprouted Wheat Bread, Mrs. Elizabeth Ovenstaad's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water -- (3) (4 cups) Poured over: 1/2 cup wheat berries -- (3/4) (1 cup) --- 1/2 cup water -- (3/4) (1 cup) 1/2 tbsp sugar -- (3/4) (1 tbsp) 2 packages yeast -- (3) (4 pkg) --- 1/3 cup rye flour -- (1/2) (2/3 cup) 1/3 cup whole wheat flour -- (1/2) (2/3 cup) 7 cups white flour -- (11) (14 cup ) 1 tbsp salt -- (1 1/2) (2 tbsp) 1 cup warm milk -- (1.5) (2 cup) 1 cup warm water -- (1.5) (2 cup) Pour the boiling water over the wheat berries. Allow to stand for two hours to soften the berries. Proof the yeast by mixing the water, sugar and yeast. While the yeast is proofing, combine the flours and salt and drained wheat berries in a bowl. Add the proofed yeast mixture from above, the warm milk, and the warm water. (Note that you may use the water that was used to soak the wheat berries.) Knead well for about 10 minutes, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more (4 1/2) cups, give or take a bit. Form into a ball, place in greased bowl covered. Rise until doubled in bulk, about 1 hour. Punch down and knead 10 minutes, then cut in two, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. If so, James feels that the bread may need some help in the second rising, in the form of a bit of heat. As to baking, this bread requires about 1 hour in a 400 F. oven. This bread should have a good crunchy crust. I have made this loaf without the wheat berries, as the crust and bread is delightful without the berries, and some members of the family refer to soft berries as "erasers" and hard berries as "rocks" - refusing to eat bread with either. However, with a bit of practice, you will be able to use the wheat berries at the right point so they will be neither "rocks" or "erasers". >From: Sue & Sam Hurwitz - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sufganiot (Jelly Donuts) Recipe By :TheChef@wwrecipes.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sifted flour -- (500 ml) 2 tablespoons sifted flour -- (30ml) 2 Eggs 1/2 tsp salt -- (10 ml) 1/4 cup sugar -- (60 ml) 1/2 cup vegetable oil -- (125 ml) 1 1/4 oz dry yeast -- (1 packet) 7g 1/2 tsp vanilla extract -- (2 ml) 2 cups lukewarm water -- (500 ml) (110F 40C) 1/4 cup Cognac Vegetable oil for frying Jam of your choice Powdered (confectioner's) sugar Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and vanilla. Mix well and add the oil, water, and cognac. Mix until smooth. Add the eggs and mix again. Add the remaining flour as needed until a smooth, elastic texture is obtained. Allow to rise until doubled in volume. Knead, then roll out the dough with a rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil until golden brown. Drain on paper towels and inject with jam using a piping bag, then roll in powdered sugar. Makes 6 to 12 donuts, depending on size. 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 * Sun-Dried Tomato And Rosemary Bread Recipe By :Bead Machine Gourmet, p 66. Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb.(Bread Machine) 1 1/4 cups water 2 Tablespoons olive oil 2 teaspoons honey 3 sun-dried tomatoes -- drained and minced 1 1/2 cups whole-grain wheat flour 1 1/2 cups bread flour 2 teaspoons basil -- (or 2 T. fresh) 1 1/2 teaspoons rosemary -- (or 2 T. fresh) 1 1/2 teaspoons sea salt 1/2 teaspoon garlic powder -- (2 cloves in recipe) 4 teaspoons active dry yeast Sun-dried tomatoes: If using ready to use tomatoes, soak in boiling water for 10 minutes, drain, and let cool before mincing. If using oil packed tomatoes, drain and mince. Remove bread pan; attach kneading blade. Place all ingredients in bread pan in order listed for your machine's manufacturer. Insert bread pan, close lid and plug in. Select bread type: Whole Wheat Bread, large loaf cycle (# 5 Oster machine). Press start. "This rose-colored bread has a very prominent flavor and is ideal served with robust dishes." >From: "Russell J. Fletcher" - - - - - - - - - - - - - - - - - - - NOTES : Here is one I tried recently. It would go well with lunch meat sandwiches. * Exported from MasterCook * Sweet Potato And Pecan Bread Recipe By :Vegetarian Times, October, 1998, page 61 Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 sweet potatoes 1/2 cup lukewarm water 1/4 cup lukewarm milk 2 tablespoons olive oil 2 teaspoons active dry yeast 2 cups bread flour 1 cup whole wheat flour 2 teaspoons salt 1 teaspoon maple syrup 1 cup toasted pecans 2 LOAVES (20 SLICES) LACTO This bread is a delicious accompaniment to vegetable soups and stews. It can also be made into a larger braided loaf. Preheat oven to 375 F. Bake sweet potatoes 30 minutes. Remove from oven and let cool. Peel sweet potatoes and cut into 1-inch pieces. Place water, milk and olive oil in bowl of heavy-duty electric mixer or large bowl. Sprinkle yeast over mixture, stir in and let sit 2 minutes. Add diced sweet potato, both flours, salt and maple syrup. Mix with dough hook (or knead by hand) 4 to 6 minutes, or until dough is smooth and elastic. Add pecans and mix or knead 2 minutes. Transfer dough to lightly oiled bowl, cover with plastic wrap and let rise in warm. draft-free place until doubled in volume, about 1 hour. 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, 30 minutes. Preheat oven to 400 F. Uncover loaves and bake 35 to 40 minutes, or until dark brown. Let bread cool in pans 10 minutes, Turn loaves out onto a wire rack and cool completely. Bread Machine Instructions 1. Prepare sweet potatoes as directed in recipe. 2. Combine all ingredients, except sweet potatoes and pecans in bread pan in order specified by manufacturer's instructions. 3. Process on the sweet or raisin bread setting (#8). 4. Add sweet potatoes and pecans at beeps. Reprinted with permission from Flavored Breads by Mark Miller and Andrew MacLauchlan. Copyright 1996. Ten Speed Press, P.O. Box 7123 Berkeley, CA 94707 PER SLICE: 131 CAL.; 3G PROT.; 5G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0 CHOL.; 278MG SOD.; 2G FIBER.. Converted by MC_Buster. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweetcorn Bread Recipe By :Vernon Webster Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 oz fresh yeast 1 pound strong unbleached white flour 1/2 pound maize flour 15 fluid oz cold water 3 cobs of fresh sweet corn -- (or canned equivalent) 1 heaped teaspoon of good flavoured honey 2 oz good flavoured butter -- (try organic if possible) 1/2 oz salt Method:- 1/ Mix yeast, honey and cold water together. 2/ Put both flours in a bowl, make a well in the centre and place yeast mixture in it. 3/ Mix some of the flour with the liquid to make a thick batter. 4/ Cover with a damp tea towel and leave to sponge for an hour or two. 5/ Whilst this is happening cut the corn off the cobs and fry - do not overcook or brown the sweet corn. Leave to cool. 6/ When the sponge is ready knead the dough, adding the salt and sweet corn in butter. I use an electric mixer to knead. 7/ The dough will probably be very wet so, after a couple of minutes of kneading start adding more of the flours (hand kneaders may have to do this sooner) until the correct dough consistency is reached. 8/ Cover and leave to rise in a cool place for about 3 hours. Climate and time of year will make a difference (I'm in mostly cool England) but I like to 'over rise' at this stage. It is possible to use a shorter time if preferred. 9/ Second rise until just under doubled in size - this takes only about 30 mins for me. 10/ Brush with milk or water and rub in maize flour for a nice topping. 11/ Preheat oven and bake as normal at temperatures which suit your oven. I like to heat the oven with a tray of water at the bottom. Variation: Add fresh chillies to taste to the sweet corn. Serving suggestions for when the bread is a little passed fresh. I tried these and found the combinations delicious - Sorry not for anyone watching calories or fat intake. 1/ Slow oven roast ripe tomatoes in olive oil ( sprinkled with freshly ground pepper and serve on toasted bread. 2/ Slow roast in olive oil (as above) red peppers and chillies and garlic (in skin). Cover the roasted peppers and leave to sweat then remove the skin. Squeeze garlic from its skins. Mix this garlic puree with the soft pepper flesh and chopped chilli Mix with butter, salt, pepper and fresh (or dried) parsley and/or marjoram. Spread liberally on the Sweet Corn Bread and cook in the oven (in tin foil) as garlic bread - opening foil for end of cooking. - - - - - - - - - - - - - - - - - - - NOTES : Thought I'd pass on the results of a recent successful experiment. I'm afraid I cannot give accurate measurements as I adjust things as I go along. The method can also be shortened by missing out the sponging. Please read through before trying - just in case I have made a mistake. * Exported from MasterCook * Taco Cheddar Bread #2 Recipe By :Gold Medal Flour/ Carole Walberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb loaf: 1 1/2 Cups Water 4 Cups Bread Flour 1 Cup Shredded Cheddar Cheese 4 Teaspoons Taco Seasoning Mix 1 Tablespoon Sugar 1 Teaspoon Salt 1 3/4 Teaspoons Bread Machine Yeast ** Notes- I used all-purpose flour and active dry yeast in the measures as listed and the bread turned out well. 1. Measure carefully, placing all ingredients in bread machines pan in the order recommended by the manufacturer. 2. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on rack. 3. This recipe is not recommended for 1 1/2 lb. bread machines with cast-aluminum pans in horizontal-loaf shape. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Toffee Nut Wheat Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Yeast 2 1/2 Cups Bread flour 1 Cup Wheat flour 1/3 Cup Brown sugar 1/4 Cup Nonfat dry milk 1 Teaspoon Salt 1 Teaspoon Butter Buds(r) 1 Teaspoon Instant coffee granules 3/4 Cup Pecan Halves -- Or Broken Walnuts 1 Egg 2 Tablespoons Butter or margarine 1 1/4 Cups Warm water 1 Teaspoon Vanilla Add all ingredients in the order listed, select white bread and push start. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Triple 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 -- Plus 1 Tablespoon 1 Tbsp Canola Oil 1 Tbsp Honey 3 Tbsp Molasses 1 1/4 Tsp Salt 3/4 cups Whole Wheat Flour -- (4.1 Ounces) 1/2 cups Flour, Unbleached -- (2.6 Ounces) 3 Tbsp Gluten, Wheat 1 cups Rolled Oats 1/2 cups Oat Flour 1/2 cups Oat Bran 3 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 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: 136 Carbohydrates: 26 Protein: 4 Fat: 2 Fiber: 4 * Exported from MasterCook * Vanilla Nut Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lg Egg Warm water 1 2 Inch Piece vanilla bean 1/3 cups Vanilla yogurt 1 Tbsp Butter or margarine 2 Tbsp Instant dry milk 1 Tbsp Sugar 3/4 Tsp Salt 2 cups Bread flour 3 Tbsp Slivered Almonds -- Toasted 1 1/4 Tsp Yeast Break egg into transparent liquid ingredient measuring cup. Add water to measure 1/2 cup. With sharp knife, split vanilla bean in half lengthwise. With spoon, scrape seeds from bean and add to egg mixture; discard bean. Add egg mixture and remaining ingredients to bread machine pan in the order suggested by the manufacturer, adding yogurt with water and almonds with flour. Process in basic/white bread cycle. Remove baked bread from pan and cool on wire rack. If desired, drizzle with Vanilla Frosting. Vanilla Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk and 1 teaspoon pure vanilla extract. Note: If desired, replace vanilla bean with 1 tablespoon vanilla extract. Add extract with water. To measure flour and yogurt: spoon into standard dry ingredient measuring cup and level with a straight-edged knife. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Raisin Bread Recipe By :BREAD MACHINE MAGIC Book of HELPFUL HINTS,Conway & Rehberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup raisins -- soaked in 3 tablespoons vanilla -- for at least one hour * 1 1/4 cup buttermilk -- ** 1 egg 1 tsp salt 3 tablespoons butter or margarine 2 tablespoons. sugar 3 1/2 cups all-purpose flour -- or bread flour 1 tsp cinnamon -- ( optional) 1 1/2 tsp yeast -- *** * This makes a 1 1/2 lb loaf which basically fills my 2 lb machine. DO use pure vanilla extract for best results. If you don't have the time to soak the raisins ahead of time (I never do) just microwave the raisins and vanilla for 1 minute on high or med. high in a micro-safe bowl) ** (or plain milk soured with a tsp of white vinegar works fine too); *** (the recipe calls for 2 tsp but I find this way too much yeast - blows the top off the machine). Select basic or SWEET setting. >From: Ruth Warren - - - - - - - - - - - - - - - - - - - NOTES : here's the latest rage among my friends: * Exported from MasterCook * White Bread #6 (For Food Processor) Recipe By :Consumer Guide Food Processor Bread Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Food Processor White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- (3/4 to 1) -- (105 to 115 degrees F) 1 package active dry yeast 1 tablespoon sugar 2 3/4 cups flour 3 tablespoons dried milk 2 tablespoons cold margarine or butter -- cut into 2 pieces 1 teaspoon salt melted margarine or butter Combine 1/4 cup water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dried milk, butter and salt in work bowl. Process until mixed, about 15 seconds. Add yeast mixture to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough remaining water through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around in bowl about 25 times. Turn off the processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly floured board. Shape into ball and place in lightly greased bowl, round up. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Shape into loaf. Place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch pan. Brush with oil or melted butter. Let stand in warm place until doubled, 45 to 60 minutes. Heat oven to 375 degrees F. Bake until golden and loaf sound hollow when tapped, 25 to 30 minutes. Remove immediately from pan. Brush crust with oil or melted butter, if desired. Cool on wire rack. Makes 1 loaf. >From: Mary - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread, Brown Bagger's Recipe By :BREAD MACHINE MAGIC: p15, Linda Rehberg & Lois Conway Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **M E D I U M** -- **L A R G E** 1/2 cup milk -- same 1/2 cup water -- plus 2-tbs. 1 egg -- plus 1 3 cups bread flour -- plus 1-c 3 tablespoons wheat germ -- plus 1-tbs 2 tablespoons instant potato flakes -- same 1 1/2 teaspoons salt -- plus 1/2-tsp 1 1/2 tablespoons oil -- plus 1/2-tbs 3 tablespoons sugar -- plus 1-tbs 1 1/2 teaspoons active dry yeast -- plus 1/2-tsp preferably red star 1. Place all ingredients in bread pan. Select LIGHT CRUST setting. Press START. 2. 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: Light Notes: For sandwiches we often use this hearty white bread because it holds up well in a lunchbox or picnic basket. 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/bmme.html Book available from St. Martin's Griffin. Mailto: Pat Hanneman (kitpath@earthlink.net)10/98 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread, Red Star's Favorite (Gluten Free) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 2 cups white rice flour 1/2 cup potato starch 1/2 cup tapioca flour 1/3 cup cornstarch 1 tablespoons. xanthan gum 1 1/2 tsp. salt 3 tablespoons. granulated sugar 1 tablespoons. egg replacer 1 tablespoons. Red Star yeast -- or other active dry yeast Liquids: 4 egg whites 4 tablespoons. canola oil 1 tsp. cider vinegar 1 1/4 cups warm water Measure all dry ingredients in medium bowl. Stir or whisk well. Combine liquids and mix well. Large Bread Machine method: Transfer wet and dry ingredients and yeast to baking pan of bread machine in the order suggested by the manufacturer. Press start. Help mix dough during kneading cycle. Mixture will be very thick. Use 1 rise and 1 knead cycle if machine is programmable. Remove upon completion of baking cycle. Oven method: Preheat oven to 375 degrees. Lightly oil a 9-x-5-inch loaf pan. Add yeast to mix and beat in liquids. Beat 2 minutes. Scrape into loaf pan. Cover with plastic wrap and let rise to the top of the pan. Bake 40-45 minutes or until lightly browned. Cool on a wire rack before slicing. Archived: pantry@glutenfree.com The Gluten Free Pantry, INC. (June 06, 1998) http://www.glutenfree.com/RedStar.html >From: kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : This recipe comes from Glenna Vance at Red Star who was looking for a moist and tasty gluten-free bread that reduces the cholesterol (no egg yolks) and is also lactose-free. She initially developed the recipe for West Bend Company and it is reprinted here with their permission. Thanks, Glenna. This is a real gift for gluten-free bread bakers! * Exported from MasterCook * White Chocolate Nut Bread Recipe By :Donna German Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup Milk 1/2 Cup White chocolate chips 1 1/2 Eggs 3 Tablespoons Butter or margarine 1 1/2 Teaspoons Almond extract 3 Tablespoons Sugar 1/2 Teaspoon Salt 3 Cups Bread flour 2 Teaspoons Yeast 2/3 Cup Macadamia nuts -- chopped Follow machine instructions. Add macadamia nuts after the beep. Recommend light crust setting. Makes 1 large loaf. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Flax Bread Recipe By :Eating Well (Oct 1998) Brianna Sands, King Arthur Flour Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Cheese & Meat Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --MIXER-- -- --(ABM)-- 1/3 cup whole flaxseed 1 3/4 cups lukewarm water -- (decrease by 1/4-c) 1 tablespoon honey 1 package active dry yeast or 2+1/4 tsp active dry yeast 1 1/4 cups bread flour -- (decrease by 1/4-c) 1/2 cup pumpernickel flour or dark rye flour 1 1/2 teaspoons salt 2 cups whole wheat flour or white whole wheat flour 1 egg, lightly beaten with -- (omit) 1 tablespoon water, for brushing -- (omit) 1. In a blender, grind flaxseed into a coarse meal. Set aside 2 teaspoons (for topping). 2. In a large bowl, stir water and honey until honey is dissolved. Sprinkle in yeast; let stand until yeast bubbles, about 5 minutes. 3. Add 1 cup bread flour, pumpernickel (or rye) flour, salt and the remaining ground flaxseed. With a wooden spoon, stir vigorously in the same direction until batter is smooth. Gradually stir in whole wheat flour until mixture becomes too difficult to stir. (Alternatively, mix dough in a stand mixture fitted with a paddle attachment.) 4. Turn dough out onto a lightly floured surface and knead, adding only enough of the remaining bread flour to keep it from sticking, until dough is smooth and elastic, 10 to 12 minutes. The dough will be slightly sticky. 5. Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover with plastic wrap and let rise until doubles in bulk, about 90 minutes. 6. Lightly oil a 9-by-5 loaf pan or coat it with nonstick spray. 7. Punch dough down. Flatten into a disk and tightly roll dough into a log. Place seam-side down in prepared pan. Cover with plastic wrap and let rise until dough domes over the top of the pan, about 45 minutes. 8. Preheat oven too 400F. 9. Lightly brush top of loaf with egg mixture and sprinkle with reserved 2 teaspoons ground flaxseed. 10. Bake bread for 15 minutes at 400F. Reduce oven temperature to 350F and continue baking for 20 to 25 minutes, or until bread is pulling away from the sides of the pan. Turn bread out onto a wire rack and cool completely before slicing. BREAD MACHINE VARIATION 1. Grind seeds as in step 1 above but do not reserve for topping. 2. In the pan of the bread machine, combine 1+1/2 cups water and 1 Tbsp. honey. Add 2 cups whole wheat flour, 1 cup bread flour, all the ground flaxseed, 1/2 cup pumpernickel (or rye) flour and 1+1/2 tsp salt. Gently tap the side of the baking pan to level ingredients. Make a small indentation in the dry ingredients and sprinkle in 1 package active dry yeast. 3. Secure pan in machine. Program according to manufacturer's directions for whole-grain and medium crust, 1+1/2-pound loaf. Press "start" and at the end of the baking cycle, remove bread from pan and cool completely on a wire rack before slicing. MAKES 1 LOAF (12 SLICES). [170 cals per slice: 6 grams protein, 3 grams fat (0.1 gram saturated fat), 32 grams carbohydrate; 270 mg sodium: 0 mg cholesterol; 5 grams fiber.] PANTRY: Flaxseed are small, amber color. Often found refrigerated in health food stores. Store in refrigerator or freezer. WHITE WHOLE WHEAT is made from a special variety of WHITE WHEAT. It is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Bread Baking ingredients are available direct from King Arthur. >From: Pat Hanneman - - - - - - - - - - - - - - - - - - - NOTES : FLAXSEED: "I got all excited about it two or three years ago because it contains omega-3 fatty acids like fish does, so it's good for your heart. It also has a great nutty flavor and natural oils that let you make bread with almost no added fat." --Brinna Sands, King Arthur Flour Co, Vermont (www.kingarthurflour.com) Recipe edited by kitpath@earthlink.net 10/98 This recipe from the co-owner of King Arthur Flour gave instructions for the ABM as a variation of the handmade version. Note that the abm uses less water and flour that the hand-kneaded recipe and the abm does not allow us to bake seeds into the crust - we'd lose machine heat.