* Exported from MasterCook * Grissini Al Papavero (breadsticks With Poppy Seeds From Turin) Recipe By :Galli Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 5 1/2 cups bread flour 2 tsp salt 1 1/4 cups cool water 1/2 cup biga 1 tbsp unsalted butter 1 tbsp extra virgin olive oil --- 1 cup poppy seeds Dissolve yeast in small bowl - 15 minutes. Place flour in large bowl, stir in salt and add yeast, cool water and biga. Mix. Knead while turning bowl. Fold from side of bowl to center vigorously. Slap dough back into bowl. and knead until dough comes away from sides cleanly. Knead on surface about 20 minutes on and off. Return to bowl. Form well in center and break butter into small pieces adding it to well along with olive oil. Gently knead until thoroughly incorporated. Dough will come apart, but will come together again. Shape into ball. Place in oiled covered bowl and let rise. about 1 hour. Turn onto well floured surface. With fingertips press out most of air while forming into 9" x 6" rectangle. Fold about 1/2" of farthest edge toward you like wrapping silverware in napkin. Introduce some tension so that roll is tight and try not to extend length. It will be a fat roll - about 6" in diameter - when done. When you reach edge nearest you, seal edge with heel of hand. Rub olive oil on section of work area about 1 1/2 times the size of the roll. Place roll here, cover and let rise about one hour. Preheat oven 425. Have 2 baking sheets ready. Uncover dough roll and brush it all over with oil. Measure one cup poppy seeds and drop generous handfull alog length of roll and then spread them all along with finger. As you cut dough, pull remaining pieces through seeds. Using sharp serated knife, cut dough crosswise into 1/4" wide pieces, pulling each piece gently away from roll as you cut it. Cut several pieces at a time and then form them into bread sticks. With one hand, grasp top and other the bottom of each piece. Pick it up and gently move hands outward and parallel. The dough will begin to stretch easily once it is lifted from surface. Stretch to about 12" in length and place cross\wise on baking sheet. Mist generously, and place in oven. Bake 5 minutes and then mist again. Bake about 20-25 minutes. - - - - - - - - - - - - - - - - - - - NOTES : Tried this the first time for Thanksgiving and they were excellent. They were even better two days later when they were overheated in the oven and developed a great hard crust and a nice chewy interior. * Exported from MasterCook * Grissini Al Sesame (Breadsticks With Sesame Seeds From Turin) Recipe By :Galli Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 5 1/2 cups bread flour 2 tsp salt 1 1/4 cups cool water 1/2 cup biga 1 tbsp unsalted butter 1 tbsp extra virgin olive oil --- 1 cup sesame seeds Dissolve yeast in small bowl - 15 minutes. Place flour in large bowl, stir in salt and add yeast, cool water and biga. Mix. Knead while turning bowl. Fold from side of bowl to center vigorously. Slap dough back into bowl. and knead until dough comes away from sides cleanly. Knead on surface about 20 minutes on and off. Return to bowl. Form well in center and break butter into small pieces adding it to well along with olive oil. Gently knead until thoroughly incorporated. Dough will come apart, but will come together again. Shape into ball. Place in oiled covered bowl and let rise. about 1 hour. Turn onto well floured surface. With fingertips press out most of air while forming into 9" x 6" rectangle. Fold about 1/2" of farthest edge toward you like wrapping silverware in napkin. Introduce some tension so that roll is tight and try not to extend length. It will be a fat roll - about 6" in diameter - when done. When you reach edge nearest you, seal edge with heel of hand. Rub olive oil on section of work area about 1 1/2 times the size of the roll. Place roll here, cover and let rise about one hour. Preheat oven 425. Have 2 baking sheets ready. Uncover dough roll and brush it all over with oil. Measure one cup sesame seeds and drop generous handfull alog length of roll and then spread them all along with finger. As you cut dough, pull remaining pieces through seeds. Using sharp serated knife, cut dough crosswise into 1/4" wide pieces, pulling each piece gently away from roll as you cut it. Cut several pieces at a time and then form them into bread sticks. With one hand, grasp top and other the bottom of each piece. Pick it up and gently move hands outward and parallel. The dough will begin to stretch easily once it is lifted from surface. Stretch to about 12" in length and place cross\wise on baking sheet. Mist generously, and place in oven. Bake 5 minutes and then mist again. Bake about 20-25 minutes. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - NOTES : Tried this the first time for Thanksgiving and they were excellent. They were even better two days later when they were overheated in the oven and developed a great hard crust and a nice chewy interior. * Exported from MasterCook * Grissini Torinesi (Breadsticks From Turin) Recipe By :Galli Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 5 1/2 cups bread flour 2 tsp salt 1 1/4 cups cool water 1/2 cup biga 1 tbsp unsalted butter 1 tbsp extra virgin olive oil Dissolve yeast in small bowl - 15 minutes. Place flour in large bowl, stir in salt and add yeast, cool water and biga. Mix. Knead while turning bowl. Fold from side of bowl to center vigorously. Slap dough back into bowl. and knead until dough comes away from sides cleanly. Knead on surface about 20 minutes on and off. Return to bowl. Form well in center and break butter into small pieces adding it to well along with olive oil. Gently knead until thoroughly incorporated. Dough will come apart, but will come together again. Shape into ball. Place in oiled covered bowl and let rise. about 1 hour. Turn onto well floured surface. With fingertips press out most of air while forming into 9" x 6" rectangle. Fold about 1/2" of farthest edge toward you like wrapping silverware in napkin. Introduce some tension so that roll is tight and try not to extend length. It will be a fat roll - about 6" in diameter - when done. When you reach edge nearest you, seal edge with heel of hand. Rub olive oil on section of work area about 1 1/2 times the size of the roll. Place roll here, cover and let rise about one hour. Preheat oven 425. Have 2 baking sheets ready. Uncover dough roll and brush it all over with oil. Using sharp serated knife, cut dough crosswise into 1/4" wide pieces, pulling each piece gently away from roll as you cut it. Cut several pieces at a time and then form them into bread sticks. With one hand, grasp top and other the bottom of each piece. Pick it up and gently move hands outward and parallel. The dough will begin to stretch easily once it is lifted from surface. Stretch to about 12" in length and place cross\wise on baking sheet. Mist generously, and place in oven. Bake 5 minutes and then mist again. Bake about 20-25 minutes. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - NOTES : Tried this the first time for Thanksgiving and they were excellent. They were even better two days later when they were overheated in the oven and developed a great hard crust and a nice chewy interior. * Exported from MasterCook * Hearth Baked Centennial Sourdough Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Dough Cycle Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 Cup water -- (1 1/3 C) 1 Cup sourdough starter -- (1 1/3 C) 3 Cups bread flour -- (4 C) 1/2 Cup rye flour -- (2/3 C) 1 Tablespoon sugar -- (4 Tsp) 1 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select dough cycle. 3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough. 4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to reshape loaf, if necessary. 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic. 6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about 1/2 inch deep across top of loaf. 7.Bake in a 425F oven until richly browned, 25 to 30 minutes. 8.Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hearth Baked Chile Cheese Sourdough Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Cheese & Meat Breads Dough Cycle Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 Cup water -- (1 1/3 C) 1 Cup sourdough starter -- (1 1/3 C) 3 Cups bread flour -- (4 C) 1/2 Cup rye flour -- (2/3 C) 1 Tablespoon sugar -- (4 Tsp) 1 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1/3 Cup dry jack or Parmesan cheese -- Shredded (1/2 C) 1/4 Cup fresh jalapeno chiles -- Minced (1/3 C) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select dough cycle. 3. Scrape dough onto a board coated generously with bread flour. Taking care not to puncture or tear dough surface (interior is sticky), pat dough gently with floured hands to form a round loaf about 8 inches wide; do not knead. Sprinkle 2 tablespoons bread flour over dough. 4. Slide a pastry scraper or wide spatula under loaf to loosen, then lift quickly and carefully onto a buttered 14 x 17 inch baking sheet. Pat to reshape loaf, if necessary. 5. Lightly cover loaf with plastic wrap and let stand until puffy, about 30 minutes. Remove plastic. 6. With a floured razor blade or very sharp knife, cut 2 or 3 slashes about 1/2 inch deep across top of loaf. 7. Bake in a 425 F oven until richly browned, 25 to 30 minutes. 8. After loaf has baked 25 minutes, sprinkle an additional 1/4 cup shredded dry jack or Parmesan cheese over it, then continue to bake as directed. 9. Transfer loaf to a rack to cool at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Cheese Bread Using Rice Flour Recipe By :USA Rice Federation Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Vegetable & Herb Breads Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Rice Flour -- Divided 1 cups Brown Rice Flour 1/4 cups Nonfat Dry Milk Powder 2 Tbsp Minced Onion 2 Tbsp Sugar 2 Tbsp Chopped Fresh Rosemary -- Or 2 Tsp Dried Rosemary 2 Tbsp Chopped Fresh Thyme -- Or 2 Tsp Dried Thyme 1 1/2 Tsp Xanthan Gum 1 Pkg Gluten-Free Quick Rise Yeast 1 Tsp Salt 3 Eggs 2 cups Shredded Sharp Cheddar Cheese 1 3/4 cups Water 3 Tbsp Vegetable Oil Cheddar cheese and spices add robust flavor to this hearty bread. Makes 2 loaves Combine 2 C rice flour, brown rice flour, dry milk, onion, sugar, rosemary, thyme, xanthan gum, yeast and salt in large bowl. Combine eggs, cheese, water and oil in med bowl; mix well. Pour mixture into dry ingredients; stir until well blended. Stir in remaining cup rice flour to make stiff dough. Cover bowl; let rest 10 min. Turn onto floured surface; knead 5 min, using only as much extra flour as needed to keep dough from sticking. Divide dough into 2 equal pieces. Shape each piece into one loaf. Place in lightly greased loaf pan. Let rise in warm place 40 min. Bake in 375F oven 40 min, or until golden brown on top. Cool completely on wire rack. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * High Tech Crackers Recipe By :BAKERS' DOZEN ALFORD AND DUGUID SHOW #BD1A30 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Hand Made Miscellaneous & Tips Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups hard whole wheat flour -- or more as necessary 1 Teaspoon salt 1 1/2 Cups warm water Optional toppings: Grated Parmesan Cayenne Coarse salt Sesame seeds Cumin seed You will need a food processor, several 10- by 14-inch baking sheets or pizza pans, a pizza cutter or a sharp knife, and a clean spray bottle. Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly. With the motor running, add the water in a steady stream, then process for 10 seconds longer. The dough should have formed into one large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tablespoons more flour and process briefly until a ball forms. If the dough feels dry and floury, start the processor again, add 2 to 3 tabespoons more water, and process until a ball of dough forms. Once you have a ball of dough, process for 1 minute more, no longer. Turn the dough out onto a lightly floured surface and knead for 30 seconds or so. Cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 500 degrees, and place two racks near the center of the oven. Divide the dough into 8 pieces. Work with one piece at a time, leaving the other pieces covered. On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms. Then roll it out to a very thin rectangle or round, as even a thinness as possible to ensure even cooking. Gently lift the dough from your rollling surface and place it on a large baking sheet or pizza pan. Sprinkle on one of the optional toppings or leave plain. Using a knife or a pizza cutter, cut through the dough to make rectangular crackers. (Dont worry if they are not all exactly the same size. Variations in size and flavor will make your crackers interesting.) Spray the dough lightly with water and place on the upper oven rack. Begin rolling out the next piece of dough, keeping an eye on the crackers already baking. (Crackers brown from underneath.) Check on them 2 1/2 to 3 minutes after they go in. As soon as the thinnest patches of the dough have started to brown, take them out. If necessary, continue baking, checking every 30 seconds, but it is better to take the crackers out a little early than too late. You will soon get a feel for timing and degree of doneness. Variables that affect timing are the heat of your oven and how thin you managed to roll out your dough. When they come out of the oven, some of the crackers will be crisp, while others will need a little time in the air to crisp up. Transfer to a large bowl, breaking up any incompletely separated crackers. Roll out the remaining dough, season, and bake. When completely cool, crackers can be stored in a well-sealed plastic bag or cookie tins for up to a month. Yield: Approximately 13 dozen very thin crackers of varying size, averaging 1 1/2 by 2 1/2 inches From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Re crackers: you can roll them directly on the baking pan - I use a half pan (heavy duty rimmed jellyroll pan) turned up side down. Spray the bottom with Pam ,then roll the dough out directly on it - you can get it paper thein this way and not have to worry aobut transferring it later. Lora Brody [Blanche007@aol.com] * Exported from MasterCook * History Of Sourdough Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Sourdough may be the oldest of all leavened bread forms. It dates back to at least 4,000 B.C., when favorable microorganisms drifted accidentally into wheat bread made by Egyptians. The dough, probably set aside awhile before baking, didn't rise very much, but it was enough to give it a lighter texture and a better taste. Word of this new bread spread, and curiosity was raised. Soon, adding ferments to bread dough was a common practice. Beer, grape juice, wine, and wheat flour porridge left to "go sour" were leavening regulars in the ancient world. Still, the demanding process of leavening bread made such bread a scarce food well into the Middle Ages. The original leavening process took many forms. The most common was to leave a piece of dough from each day's baking and incorporate it into the next day's mix. This method created the early ancestor of the sourdough starters we know and love today. Legend has it that sourdough starters made their way to America in the hold of Columbus' ship. By the mid-19th century, starters were vital to both prospectors and pioneers. Prospectors carried the starter in their backpacks to make a batch of bread whenever the spirit and hunger moved them. This saved an arduous, if not impossible, trek to the nearest town for a bit of yeast. By 1849 sourdough had gathered fame throughout the country. "Sourdough" even become the nickname for the California Klondike miners at the turn of the century. So important was their leavener that during the harsh winter prospectors slept with their starters to keep them from freezing. The son of an Alaskan "sourdough" wrote that every miner's cabin featured, hanging over its red-hot stove, a "tin full of fermented dough, used in place of yeast in making bread, biscuits and flapjacks". A bubbling jar or aromatic starter was also the secret weapon of many pioneer wives and bachelors in the 19th century. The jar held the key to delicious breads and biscuits when milk was as scarce as yeast. The "sponge", as it was called, was carried carefully in covered wagons and fed faithfully to keep it alive. Much like a generous friend, the starter fed many families well. Starters were passed from friend to friend and from generation to generation. As bread made from sourdough developed its own unique flavor, it gathered a legion of defenders who created a sourdough mystique. The legion continued to grow even after yeast become readily available. For some, bread made from packaged yeast cannot duplicate the tart flavor and aroma of a sourdough bread, and these bakers remain true to that old friend who waits faithfully for them in a little jar in their refrigerator. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hobo Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Raisins 2 Tsp Baking Soda 1 cups Boiling Water 1 cups Sugar 1 Egg -- Beaten 2 cups All-Purpose Flour 3 Tbsp Shortening 1 Tsp Salt Soak raisins with the baking soda in the boiling water. Mix and let stand until cool. Add the rest of the ingredients. Pour into greased bread pan. Bake at 350F until toothpick comes out clean. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Hot Roll Mix - Master Recipe Recipe By :"Make-A-Mix", Eliason, Harward & Westover Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Pounds unbleached flour -- or all-purpose 1 1/4 Cups sugar 4 Teaspoons salt 1 Cup nonfat dry milk -- instant Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label with date and contents. Store in a cool, dry place. Use within 6-8 months. Makes about 22 cups Homemade Hot Roll Mix. Whole Wheat Hot Roll Mix Variation: Use 9 cups of whole-wheat flour and 8 cups of unbleached flour; decrease sugar to 1 cup. Substitute packed brown sugar for granulated, if desired. Use within a week if stored in a cool dry place, as whole grain flours can turn rancid quickly. Will keep for 10 -12 weeks under refrigeration or up to 6 months in the freezer. Makes about 18 cups Whole Wheat Hot Roll Mix. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade White Bread (Hot Roll Mix) Recipe By :Karine Eliason, Nevada Harward and Madeline Westover Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons active dry yeast 1 Cup lukewarm water -- 110F (45C) 2 egg -- beaten 1 Cup water 1/4 Cup vegetable oil 7 Cups Hot Roll Mix butter or margarine In a large bowl, dissolve yeast in lukewarm water. When yeast starts to bubble, add eggs, water and oil. Blend well. Add Hot Roll Mix 1 cup at a time until dough is stiff. On a lightly floured surface, knead dough 5 to 7 minutes, until smooth and satiny. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover with damp towel and let rise in a draft-free place until doubled in bulk, 45 to 60 minutes. Punch down dough. Let stand 10 minutes. Shape into 2 loaves. Grease two 9" x 5" loaf pans. Place 1 loaf of dough in each pan, seam-side down. Cover and let rise again until slightly rounded above top of pan, 30 - 40 minutes. Preheat oven to 350F (175C). Bake 30 - 40 minutes, until deep golden brown. Remove from oven and brush tops with butter or margarine, if desired. Remove from pans and cool. VARIATION Raisin-Cinnamon Bread--Add 1 cup raisins and 1 to 2 teaspoons ground cinnamon with Hot Roll Mix. Source: "From Master Mixes (Debbie Leger)" Yield: "2 Loaves" From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Glazed Bunny Rolls Recipe By :Gourmet April 1995 Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup honey 1 package active dry yeast -- (2 1/2 teaspoons) 1/2 stick unsalted butter -- (1/4 cup) melted 2 large egg yolks 4 cups bread flour 2 teaspoons salt --- Glaze 2 tablespoons honey 1/2 stick unsalted butter -- (1/4 cup) 2/3 cup confectioners' sugar --- 12 dried currants -- halved In a small saucepan, heat milk with honey, stirring, over low heat just until lukewarm and remove pan from heat. Stir in yeast and let stand until foamy, about 5 minutes. Add butter and yolks, whisking until combined well. Transfer milk mixture to bowl of a standing electric mixer (or to a large bowl, if kneading by hand). Add flour and salt gradually to milk mixture, stirring until incorporated. With dough hook, knead dough until smooth, about 2 minutes. (Alternatively, dough may be kneaded by hand on a lightly floured surface until smooth, 10 to 15 minutes.) Transfer dough to a lightly oiled large bowl and turn to coat with oil. Let dough rise, covered with plastic wrap, in refrigerator overnight, or until doubled in bulk. (Alternatively, dough may be allowed to rise in a warm place about 2 hours, or until doubled in bulk.) Grease 2 baking sheets. Punch down dough and divide into 12 pieces. Form each piece into an egg shape and transfer pieces to prepared baking sheets. Form a bunny tail on each piece by holding scissors, points down, perpendicular to baking sheet and making a 1/2-inch-long snip at base of wide end. Form 2 bunny ears on each piece by making a narrow 2-inch-long snip on each side, starting near wide end and cutting toward narrow end. Form eyes on each piece by making 2 holes in narrow end with a wooden pick and pressing a currant half firmly into each hole with pick. Brush half of warm glaze on rolls and let rise, covered loosely with plastic wrap, in a warm place 45 minutes or less, or until doubled, in bulk (rising will take longer if dough is cold). Preheat oven to 400F. Heat remaining glaze over low heat just until warm and brush rolls. Bake rolls in upper and lower thirds of oven, switching position of sheets in oven halfway through baking, 20 minutes, or until golden, and transfer to racks to cool. Serve rolls warm or at room temperature. In a small saucepan, heat glaze ingredients over low heat, stirring occasionally, until butter is melted. Remove pan from heat and keep glaze warm, covered. Makes 12 Rolls. Gourmet April 1995 From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Lemon Wheat With Birdseed Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp yeast 2 Tbs gluten 2 cups white all purpose 1 cups wheat 2 Tbs oil -- (light olive works) 2 Tbs honey -- * 1 tsp salt 1/2 tsp dry lemon peel -- or equivalent 1/3 cup Harvest Blend -- (King Arthur catalogue or any mix of seeds) 1 cups water -- plus 2 Tbs water -- ** -- (heat 1 min on high in microwave) * (if you add the oil first the honey comes right out of the spoon) **If you measure your cups 4oz each, this will produce a slightly sticky dough. Otherwise you may need more water. Bread machine on white bread setting with crust on dark. This is a delicious slightly sweet bread with a soft crumb and crunchy crust. It will rise high and have a wonderful aroma. From LDavis47@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oatmeal Bread #4 Recipe By :KitchenAid "Kitchen Talk" Recipe Serving Size : 16 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 Water 1/2 cups Honey 1/3 cups Butter Or Margarine 5 1/2 cups All-Purpose Flour -- To 6 1/2 C 1 cups Quick-Cooking Oats 2 Tsp Salt 2 Pkg Active Dry Yeast 2 Eggs 1 Tbsp Water 1 Egg White Oatmeal Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm (120F to 130F). Place 5 cups flour, oats, salt and yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down and divide in half. Shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Combine water and egg white. Brush tips of loaves with mixture. Sprinkle with oatmeal. Bake at 375F for 40 minutes. Remove from pans immediately and cool on wire ra! From Reggie and Jeff Dwork From ???@??? Fri Nov 26 14:29:20 1999 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Panettone Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups all-purpose flour 1/3 Cup sugar 1 Package Fleischmann's(r) Active Dry or Rapid Rise Yeast 3/4 Teaspoon salt 3/4 Cup evaporated milk 1/3 Cup butter or margarine 1/4 Cup water 3 eggs 1/2 Cup mini semi-sweet chocolate morsels 1/2 Cup chopped pecans or walnuts -- toasted 1/2 Cup dried chopped fruit OR 1/2 Cup candied fruit In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120F to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest oven rack at 350F for 30 to 35 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Corn Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 1/2 Oz Creamed Corn 1 cups Yellow Cornmeal 3 Eggs 1 Tsp Salt 1/2 Tsp Baking Soda 3/4 cups Milk 1/3 cups Corn Oil 1 cups Grated Sharp Cheddar Cheese -- Divided 1/4 cups Chopped Jalapeno Pepper 2 Tbsp Butter The recipe is from The Best of Craig Claiborne and was reprinted just this weekend in the St. Paul Pioneer Press. Preheat oven to 400F. In bowl, combine corn, cornmeal, eggs, salt, baking soda, milk, oil, 1/2 cup cheese and peppers. Blend well. Meanwhile, put butter in 1 1/2-quart casserole or 9-inch ovenproof skillet. Place pan in oven until butter is hot but not brown. Immediately pour in corn bread batter. Sprinkle with remaining 1/2 cup cheese. Bake for 40 minutes. >From: rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jamaican Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 tablespoons stick margarine -- softened 2 tablespoons tub light cream cheese -- softened 1 cup sugar 1 large egg 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup mashed ripe banana 1/2 cup skim milk 2 tablespoons dark rum OR 1/4 teaspoon imitation rum extract 1/2 teaspoon grated lime rind 2 teaspoons lime juice 1 teaspoon vanilla extract 1/4 cup chopped pecans -- toasted 1/4 cup flaked sweetened coconut 1/4 cup packed brown sugar 2 teaspoons margarine 2 teaspoons lime juice 2 teaspoons dark rum OR 1/8 teaspoon imitation rum extract 2 tablespoons chopped pecans -- toasted 2 tablespoons flaked sweetened coconut Preheat oven to 375F. Coat an 8 4-inch loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375F for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf. Serving Size: 1 slice Cuisine: "Jamaican" Source: "Cooking Light, March 1997, p.110" Copyright: "(c) Cooking Light" Yield: "1 loaf" From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - NOTES : This has been taken from Cooking Light, but this is a great variation to the traditional Banana Bread, and I love coconut. * Exported from MasterCook * King Arthur Cake Pan Cake (Variation) Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Miscellaneous & Tips Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups King Arthur Unbleached All-Purpose Flour (or King Arthur Stone Ground Whole Wheat Flour) 1 cup granulated sugar 1/4 cup cocoa 1/2 teaspoon salt 1 teaspoon baking soda 1 cup whey 1/3 cup vegetable oil 2 teaspoons vanilla Mix the dry ingredients together in a mixing bowl. In a smaller bowl, beat the liquid ingredients together. Pour the liquid ingredients into the dry, and mix together until blended. Pour into a greased 8-inch square or round cake pan. Preheat your oven to 350F and bake for about 30 minutes. Eat with whatever you feel like: frosting, whipped cream, ice cream, coffee, or all by itself! From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is a variation of our King Arthur Cake-Pan Cake put together slightly differently. Because whey is naturally acidic, the need for a tablespoon of vinegar is eliminated. * Exported from MasterCook * King Arthur Flour's Original Pound Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups butter -- (4 sticks) 2 cups granulated sugar -- (2 to 2 1/4) 8 extra large or 9 large eggs 4 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon baking powder 1 teaspoon salt 1 cup milk 3 tablespoons brandy or sherry 2 teaspoons vanilla -- almond or other flavoring A traditional pound cake has no leavening other than air and eggs. Our recipe, while egg rich, has some baking powder in it as well to lighten it a little. To lighten it even more, separate the eggs before you begin. After creaming the butter and adding the sugar, beat in just the egg yolks. Beat the whites separately until they form stiff peaks, and fold them in after all the other ingredients have been combined. Preheat your oven to 350F. In a large bowl, cream the butter until very light. Add the sugar gradually and then the eggs, one by one, and continue beating until the mixture is very light and fluffy. (An electric mixer can be most helpful and effective here.) When you cream butter, it may seem at the beginning as if you're just mashing it flat. But if you persevere, you'll begin to see it get "fluffy." What you're really doing is adding air. When you beat the butter with sugar, it becomes even fluffier, evidence of more air. And when the eggs are beaten in, the fluffiness is at its peak. That's why this part of the mixing is so important. The more air bubbles you can beat in at this stage, the more air bubbles there are to expand in the heat of the oven. Baking powder or soda can do part of the work of leavening, but the more air bubbles you can get into a batter manually, the finer and lighter the texture of the finished cake. In a separate bowl, blend together the flour, baking powder and salt. Pour the milk into a third small bowl, mix the brandy and vanilla, or whatever flavoring you're partial to. Alternately add the wet and dry ingredients to the butter/sugar/egg mixture. Pour into a lightly greased tube pan, or two 5 X 9 inch bread pans, and bake for about 1 hour or until the top surface of the cake springs back when you press on it gently with your fingers. Let the cake cool thoroughly after it is done, cover and store for a couple of days to allow the flavor to mature. A pound cake is usually sliced thin. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : At the heavy end of the butter cake spectrum is the pound cake, the original or "grandmother" of all butter cakes. This cake is incredibly rich, but fortunately, a very thin slice goes a long, long way. * Exported from MasterCook * Kitchen Sink Bread Recipe By :LDavis47@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp yeast 2 Tbs dry milk 2 cups all purpose flour 1/2 cups rye -- (or pumpernickel) 1/4 cup whole wheat 2 Tbs gluten 1 tablespoon caraway seeds 1 tablespoon sugar 2 Tbs light olive oil 1 tsp salt 1 tsp vanilla extract 1 cup warm water -- plus 1 tablespoon warm water --- last 5 minutes of kneading: 1/4 cup seed mixture -- (I use Harvest mixture from King Arthur) 1/2 cup raisins The water will work if the measurements are exact,e.g. 1 c flour = 4 oz, other wise you usually have to add more water. - - - - - - - - - - - - - - - - - - - NOTES : This is a recipe I developed while trying to mimic a bread I ate at an excellent French restaurant in my area (central NJ). For want of a better name I call it KSB (kitchen sink bread, since everything but goes in it). It has a rye flavor sweetened by the raisons and a soft crumb contrasted by the crunchy seeds. It can be made in a bread machine or by hand. I love this bread which tastes so good, you don't have to put anything on it. * Exported from MasterCook * Kiwi Strawberry Tart Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1 cup King Arthur Unbleached All-Purpose Flour 3/8 cup butter -- (6 tablespoons) chilled and cut into small pieces 1 tablespoon granulated sugar 1/2 teaspoon salt 3 tablespoons ice water -- (3 to 3 1/2) Filling 1/2 cup yogurt cheese* -- made from 1 cup low-fat vanilla yogurt, or 1 1/3 small 1 packages (4 ounces) cream cheese, at room temperature 1/2 cup granulated sugar 1 teaspoon vanilla 1 cup heavy cream Topping 1 1/2 cups strawberries -- (about 1/2 pint) hulled and sliced lengthwise 3 medium kiwis -- peeled and sliced length wise 3 tablespoons apple jelly 1 teaspoon water Crust: In a medium bowl, whisk together the flour, sugar and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, tossing the mixture with a fork or your fingers until it holds together. Form the dough into a ball, flatten it into a disk, wrap it in plastic and chill for several hours or overnight. Let the dough rest at room temperature for 15 minutes. Roll it out to 1/4-inch thickness and fit it into a 9-inch pie plate. Roll and crimp the top edges of the crust decoratively between your forefinger and thumb, and prick the bottom of the crust all over with a fork. Chill for 30 minutes. When the crust has chilled, bake it in a preheated 350F oven for 20 to 25 minutes, until it's golden brown and cooked through. Transfer to a wire rack to cool. Filling: In a medium bowl, mix the yogurt cheese or softened cream cheese gradually into the sugar and vanilla, beating all the while until the mixture is very smooth. Whip the cream to stiff peaks and fold it gently into the cheese mixture, just until it's fully incorporated. Spoon the filling into the cooled, baked crust and smooth with a spatula. Topping: Arrange the fruit in concentric circles over the top of the tart. (Starting from the outside of the crust, we laid the kiwi slices down in two circles, then filled the center with some of the strawberry slices and finally tucked the rest of them, pointed side up, into any remaining space. Any arrangement you think looks nice will work well.) Melt the jelly and water in a small saucepan over low heat, cool slightly, then brush it over the entire surface of the tart. Chill for several hours before serving. We actually refrigerated it overnight, and the next day the crust was amazingly crisp! Yield: 14 servings Nutrition information per serving (1/14 of tart made with yogurt cheese, 84g): 199 cal, 11.3g fat, 2g protein, 10g complex carbohydrates, 11g sugar, 1g fiber, 39mg cholesterol, 94mg sodium, 124mg potassium, 126RE vitamin A, 22mg vitamin C, 53mg calcium, 44mg phosphorus. Note: Using cream cheese adds 15 cal, 2.6g fat, 8mg cholesterol and 17mg sodium per serving (and means losses in potassium, calcium and phosphorus). From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Somewhere in the territory between tart and pie, yet ultimately more akin to a tart, here's an attractive and refreshing dessert to serve beside steaming black coffee. Complete with flaky crust, satiny filling, fresh fruit and a glistening glaze, our taste-test tart, full of flavor and texture contrasts, disappeared awfully quickly... * Exported from MasterCook * Lanesville Nisu Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 LB Loaf Dough 1 cup warm water 1 egg 2 tablespoons butter 2 1/2 tablespoons sugar 3 3/4 cups King Arthur Special For Machines Bread Flour 1 1/2 teaspoons salt 3 cardamom seeds -- crushed, or 1 1 teaspoon ground cardamom 2 teaspoons instant yeast Glaze 1 egg -- beaten 1 tablespoon milk 1 tablespoon sugar Put all of the dough ingredients into the pan of your bread machine and program for Dough or Manual. Check the dough after a few minutes of kneading, adding flour or water to achieve a smooth, soft consistency. When the dough cycle is complete, remove the dough from the pan and roll it into a 1/2-inch thick rectangle. Cut it lengthwise into three equal strips. Braid the strips into a loaf, tucking the ends under. Let the loaf rise, covered, on a parchment-lined baking sheet for about 1 hour, or until it's doubled in size. Bake the bread in a preheated 375F oven for about 30 minutes, or until it's golden brown. Remove it from the oven and brush it with the glaze, which you've made by whisking together the egg, milk and sugar. Place the bread back in the oven for 1 minute, then remove it and cool it on a rack. Note: For a sweeter bread, sprinkle the loaf with coarse sugar after you've glazed it. Yield: 1 loaf Nutrition information per serving (1/16 of loaf, 69g): 171 cal, 2g fat, 9g protein, 26g complex carbohydrates, 3g sugar, 1g dietary fiber, 4mg cholesterol, 216mg sodium, 325mg potassium, 15RE vitamin A, 3mg iron, 57mg calcium, 208mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Nisu is the name of a Finnish yeasted coffee cake. This recipe hails from Lanesville, a small community now part of Gloucester, Massachusetts. The community was settled by my grandmother, Isabel Lane, and her family; early inhabitants also included many Finns This bread is very tender and has a sugary glaze, but the Finns of Lanesville would put sugar cubes in their mouths, take a bite of the bread and swallow a bit of coffee. Use your bread machine to make the dough, then shape and bake the loaf yourself. * Exported from MasterCook * Lazy Daisy Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 2 eggs 1 cup granulated sugar 1 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup milk 1 1/2 tablespoons butter Topping 4 tablespoons butter 10 tablespoons brown sugar -- (1/2 cup + 2 1 tablespoons ) 4 tablespoons milk 1 cup flaked coconut The Cake: In a mixing bowl, beat the eggs till frothy, then add the sugar, beating at high speed until mixture is thick and lemon-colored. Stir in the flour, baking powder and salt. In a saucepan, heat the milk and butter together to boiling. Add to ingredients in bowl, beating to combine. Pour batter into a greased and floured 8 inch square baking pan. Bake in a preheated 350F oven for 30 minutes. Remove from oven and place on a wire rack to cool for 10 minutes or so. The Topping: Melt butter in a saucepan. Add brown sugar, milk and coconut, stirring to combine. Pour topping over warm cake, and place under a broiler for 2 to 3 minutes, or until topping is golden brown and bubbling. Makes one 8 inch square cake Note: Watch the topping carefully as you broil it, because it goes from golden to burned very quickly. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This simple yellow cake with a broiled coconut-butter-brown sugar topping is an all-time favorite. It's quick and easy, and travels very nicely right in its baking pan. * Exported from MasterCook * Lebkuchen Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bars 3/4 cup honey 1/2 cup light brown sugar -- firmly packed 1 egg 2 teaspoons lemon peel and orange peel -- or 1/4 teaspoon lemon oil and orange oil 2 1/4 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon baking soda 1/2 cup finely chopped blanched almonds 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 3 rounded tablespoons diced crystallized -- finely ground* ginger Glaze 1 cup confectioners' sugar 6 tablespoons brandy or apple juice (or a combination) *A small food processor is the tool we prefer for this task. In a medium saucepan, bring the honey and brown sugar to a boil while stirring occasionally. Remove the mixture from the heat and cool it until it's just warm. In a large bowl, beat together the cooled honey mixture, the egg, and the lemon and orange peel or oil. Add the flour, baking soda, almonds, spices and ground crystallized ginger and beat until very well-combined. The dough will be on the stiff side, but also very sticky. Cover the bowl and refrigerate it overnight. The next day, preheat the oven to 350F. Lightly grease a 9 x 13-inch pan. On a lightly floured surface, roll the dough into a 9 x 13-inch rectangle. Carefully transfer the dough rectangle to the prepared pan, either by wrapping it around the rolling pin and then unfolding it into the pan, or using a giant spatula. Try to fit the dough into the pan without pressing down too hard around its edges; otherwise these areas will be dense and tough. Bake the bars for 20 to 22 minutes, or until a cake tester inserted in the center comes out clean. Prepare the glaze while the bars are baking by stirring the brandy or apple juice into the confectioners' sugar and mixing until smooth. Transfer the baked bars to a cooling rack and immediately brush on the glaze with a pastry brush; let the glaze soak into the bars somewhat before applying another layer. Let cool completely before cutting into 1 x 2-inch bars. Store the bars in an airtight container with a slice of apple (for its softening powers). If you make the lebkuchen 2 to 3 days ahead of time, they'll taste even better. Yield: 54 bars Nutrition information per serving (two 1 1/2-inch bars made with apple juice, 37g): 111 cal, 1.2 g fat, 2g protein, 8g complex carbohydrates, 16g sugar, 1g dietary fiber, 10mg cholesterol, 13mg sodium, 58mg potassium, 3RE vitamin A, 1mg vitamin C, 1mg iron, 29mg calcium, 23mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These spicy gingerbread-like bars, which are traditional holiday fare in Germany, contain no fat save that in the egg. Still they're almost as addictive, with their hard sugar glaze and their nippy bite of crystallized ginger (substituted for the more typical citron, unless you really happen to like that particular ingredient). They keep very well too, especially when a piece of apple is tucked into their airtight container to soften them. They're a perfect accompaniment to hot tea after a blustery afternoon of scouring the shops for just-right presents. * Exported from MasterCook * Lemon Bread #2 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit and Spice Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread 6 tablespoons butter 1 cup sugar 2 eggs 1/4 cup buttermilk or yogurt -- OR 1 teaspoon grated lemon rind 1/2 teaspoon lemon oil* 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt Glaze juice of 1 lemon (about 1/4 cup) 1/3 cup sugar In a medium-sized mixing bowl, cream together the butter and sugar till thoroughly combined. Beat in the eggs one at a time, beating well after each addition. Mix the buttermilk or yogurt and lemon oil, and set aside. Mix the flour, baking powder, and salt, and set aside. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture. Spoon the batter into a lightly greased 8 1/2 x 4 1/2-inch loaf pan. Bake the bread in a preheated 350F oven for about 50 minutes, or until a cake tester inserted into the center comes out clean. Remove the bread from the oven, and poke it all over with a cake tester, ice pick, or other long, thin tool. Whisk together the glaze ingredients, stirring until the sugar is dissolved, and while the cake is hot drizzle it gradually with the glaze, stopping periodically to allow it to soak in. Set the bread aside, and let it cool in the pan for 10 to 15 minutes. Remove it from the pan, and allow it to cool completely before slicing. Yield: 1 loaf *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This bread is a treat for anyone who loves the fresh, bright taste of citrus. Made doubly moist by the lemon-sugar glaze applied after it comes out of the oven, it's reminiscent of poke cake (remember that?). It's sweet enough to serve for dessert, yet tart enough to go well in a brunch breadbasket with other muffins and breads. * Exported from MasterCook * Lemon Buns Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Fruit and Spice Breads Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 1/2 cup lukewarm water 3/4 cup lukewarm milk 1/2 cup unsalted butter -- (1 stick) melted 1 egg 1/4 teaspoon lemon oil or 1 tablespoon grated lemon zest 2 teaspoons salt 1 tablespoon sugar 4 1/3 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons instant yeast Glaze 3 tablespoons unsalted butter -- melted 1/8 teaspoon lemon oil or 1 1/2 teaspoons grated lemon zest Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl and stir to form a cohesive dough. Knead the dough, by hand (on a lightly oiled work surface) or machine, for 5 to 8 minutes, until it's smooth, soft and supple; avoid adding too much flour, as this will make the buns tough and dry. Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and allow the dough to rise for about 1 1/2 hours, or until it's puffy, though it may not have doubled in bulk. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. When the machine has completed its cycle, set a timer for 30 minutes, and allow the dough to continue to rise; it may crest the top of the bucket, but shouldn't overflow. Keep your eye on it. Transfer the dough to a lightly oiled work surface, and divide it into 20 pieces. Allow the pieces to rest, covered, for 10 minutes. Round the dough into balls, and place them in two lightly greased 9-inch round cake pans. Cover the pans, and allow the buns to rise for about 1 hour, or until they're nice and puffy and have filled the pan. While the buns are rising, combine the glaze ingredients, and set aside. Brush the buns lightly with half of the glaze. Bake them in a preheated 375F oven for 30 to 35 minutes, or until they're golden brown. Remove the buns from the oven, and brush them with the remaining glaze. Transfer them to a wire rack to cool. Serve with jam and whipped cream cheese, or with jam alone; they're also delicious at dinner with fish, or a pasta salad. Yield: 20 buns Nutrition information per serving (1 bun, 54g): 156 cal, 6.7g fat, 3g protein, 19g complex carbohydrates, 1g sugar, 1g dietary fiber, 33mg cholesterol, 223mg sodium, 56mg potassium, 74RE vitamin A, 1mg vitamin C, 1mg iron, 59mg calcium, 41mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These buns are the quintessential hot yeast bun -- but with an unexpected and refreshing jolt of lemon. The lemon elevates them beyond ordinary dinner rolls to something special: tea or breakfast rolls, perfect for spreading with homemade preserves. Tender and buttery, with a crisp, golden crust, they're distinctly and assertively lemon, but not sweet: a new and interesting concept in baked goods. These are just simply awesome with raspberry jam! * Exported from MasterCook * Lemon Maple Bread Recipe By :Woman's Day, 10/99 Serving Size : 14 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups Sugar 1/2 cups Margarine -- Softened 2 Lg Eggs Grated Peel And Juice Of 1 Lg Lemon -- Or 2 1/2 Tbsp Lemon Juice -- And 2 1/2 Tsp Lemon Peel 1 Tsp Baking Powder 1 1/2 cups Flour 1/2 cups Lowfat 1% Milk 1/4 cups Chopped Walnuts Preferably Toasted -- Plus Walnut Halves -- For Garnish 2 Tbsp Maple Syrup Heat oven to 350F. Generously grease an 8 1/2 x 4 1/2 x 2 1/2" loaf pan (5 1/2 C capacity) or 8 x 3 3/4 x 2 1/2" disposable foil loaf pan (4 1/2 C capacity). Set a wire cooling rack over waxed paper. Beat sugar, margarine, eggs, lemon peel (reserve juice for later) and baking powder in a large bowl with mixer on med speed until smooth and creamy. Reduce speed to low and alternately beat in flour and milk, beginning and ending with flour. Fold in nuts. Scrape into prepared pan; gently press walnut halves on top. Bake 50 - 60 min until a pick inserted in center comes out clean. Cool in pan on wire rack 5 min before inverting on rack. Turn bread right side up. Meanwhile mix reserved lemon juice and maple syrup in a cup. While bread is still warm, pierce top all over with toothpick, then gently brush with syrup letting syrup soak in before adding more. Place on a serving plate; let cool. Slice with a serrated knife. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Ricotta Puff Pancakes With Vanilla Scented Sauce Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter 3 eggs -- separated 1 1/2 cups buttermilk 3 tablespoons sugar 1 cup ricotta cheese 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon baking soda 1 teaspoon baking powder 2 tablespoons lemon zest (the zest from 2 large lemons) OR 1 teaspoon lemon oil* 1/4 teaspoon nutmeg 1/2 teaspoon salt Sauce 1 cup ricotta cheese 1/2 cup confectioners' sugar OR 3 tablespoons Baker's Special Sugar* 1 teaspoon vanilla extract 1/4 teaspoon salt Batter: In a medium-sized mixing bowl, beat togehter the egg yolks, buttermilk, sugar and ricotta cheese. In a separate bowl, whisk together the flour, baking soda, baking powder, lemon zest, nutmeg and salt. In a third bowl, beat the egg whites until stiff but not dry. Mix the dry ingredients into the buttermilk mixture with a few quick strokes. A few lumps remaining are OK. Fold in the egg whites. Heat a lightly greased griddle or sillet over medium heat until hot enough to evaporate immediately a drop of water, and drop the batter, by quarter-cupfuls, onto the heated griddle. Cook for about 2 1/2 minutes on the first side; bubbles should rise and burst on the first side before you flip the pancakes over. Cook for about 1 minute on the second side. They should be a very light golden brown when finished. If you wish the pancakes may be made a day ahead, cooled on a wire rack, then wrapped tightly and refrigerated. To reheat, preheat your oven to 375F, place the pancakes on a lightly greased baking sheet, and heat for 5 minutes. Sauce: Mix all of the ingredients until smooth in a small mixing bowl. For an ultra-smooth sauce, blend in a blender or food processor. Refrigerate until needed. Thin with 1 tablespoon milk or cream if sauce is too thick. Yield: 14 to 18 4-inch pancakes, about 5 servings. *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : We love to make these light, eggy pancakes when berries are in season, as they're especially good garnished with fresh strawberries or blueberries, and served with a side of smoky bacon or sausage * Exported from MasterCook * Lemon Rosemary Tea Loaf Recipe By :Bertolli Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour 1 1/2 Tsp Baking Powder 1/4 Tsp Salt 2 Tsp Grated Lemon Rind 2 Tsp Minced Dried Rosemary -- Or Fresh Rosemary, Strip From Stems & Mince 1/3 cups Bertolli Extra Light Olive Oil 1 cups Granulated Sugar 3/4 cups Confectioner's Sugar -- Sifted 2 Lg Eggs 3/4 cups Lowfat Buttermilk 2 Tbsp Fresh Lemon Juice -- To 3 Tbsp Preheat oven to 325F. Lightly oil a 9 x 5" loaf pan. Combine flour, baking powder, lemon zest, rosemary and salt in a med bowl; stir to blend. In a large bowl or electric mixer, beat the oil and sugar until well blended. Add the eggs one at a time, beating well after each addition until mixture is a pale yellow. Add 1/3 of flour mixture to egg mixture. Add half of buttermilk, stir to blend. Add 1/3 more of flour mixture; stir to blend. Add remaining buttermilk; stir to blend. Add remaining flour and stir to blend. Spread mixture in prepared pan. Bake until bread is golden and sides begin to pull away from pan, 50 - 55 min. Glaze: In a med bowl stir confectioners sugar and lemon juice until smooth; spread on the warm loaf. Cool thoroughly. Use a knife to loosen sides of bread from pan and turn out. Serve in slices. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemonade Bread #2 Recipe By :[The Best Bread Machine Cookbook Ever, by Madge Rosenberg Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 1/2 Tsp Active Dry Yeast 1 1/4 cups Bread Flour 1 cups Whole-Wheat Flour 3/4 Tsp Salt 1 Tbsp Sugar 1 Tbsp Vegetable Oil 1/3 cups Lemonade, Frozen Concentrate -- Thawed 1/2 cups Water -- Plus 2 Tbsp Water "Sweet, but not cloying, and slightly tart, this is good beach food or porch food. If you slice and wrap the bread in your beach towel before you leave home, there will be no paper or plastic wrapper to add to the trash on the beach. Just shake out the crumbs before you dry off." Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. [The Best Bread Machine Cookbook Ever, by Madge Rosenberg, pg. 53; 1992, Harper Collins Publishers Inc., New York] [Notice that the large loaf calls for less lemonade concentrate than the small loaf. I don't know why, but that's how it was written in the book.] From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemonade Bread #3 Recipe By :[The Best Bread Machine Cookbook Ever, by Madge Rosenberg Serving Size : 14 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: 2 1/2 Tsp Active Dry Yeast 1 3/4 cups Bread Flour -- Plus 2 Tbsp Bread Flour 1 1/2 cups Whole Wheat Flour 1 1/4 Tsp Salt 1 1/2 Tbsp Sugar 1 1/2 Tbsp Vegetable Oil 1/4 cups Lemonade, Frozen Concentrate -- Thawed 1 cups Water "Sweet, but not cloying, and slightly tart, this is good beach food or porch food. If you slice and wrap the bread in your beach towel before you leave home, there will be no paper or plastic wrapper to add to the trash on the beach. Just shake out the crumbs before you dry off." Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. [The Best Bread Machine Cookbook Ever, by Madge Rosenberg, pg. 53; 1992, Harper Collins Publishers Inc., New York] [Notice that the large loaf calls for less lemonade concentrate than the small loaf. I don't know why, but that's how it was written in the book.] From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Madonna Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tsp Yeast 2 cups Bread Flour 1 1/2 cups Whole Wheat Flour 1/2 cups Quick-Cooking Oats 1 Dash Salt 1 1/2 cups Warm Water 1 Tbsp Oil 2 Tbsp Honey 2 Tbsp Molasses Enjoy.....(variations:just use 3 1/2 C of Bread Flour-no WW flour...or replace the molasses with maple syrup...or add 2 teaspoon of Cinnamon and 2/3 C Raisins...tastes great! Formatted by Elaine Radis BGMB90B; JANUARY; '93 From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 133.2 Total Fat 1.5g Sat Fat 0.2g Carb 26.4g Fib 2.2g Pro 4.1g Sod 3mg CFF 10.1% * Exported from MasterCook * Maple Oat Breakfast Buns Recipe By :"Von Balson, Kathleen" VBalson@IT.jea.ci.jax.fl.us Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Rice Milk Egg Substitute Equivalent To 1 Egg 1 Tbsp Applesauce 2 cups Bread Flour 1/3 cups Oat Flour (Process Rolled Oats In Food Proc.) 4 Tsp Sugar 1/2 Tsp Salt 1 Tsp Active Dry Yeast 1/3 cups Maple Syrup 1/4 cups Brown Sugar 1/4 Tsp Cinnamon 1/8 Tsp Nutmeg 1/2 cups Raisins 2/3 cups Rolled Oats -- Note 1 Note 1: toasted in 350F oven for 10 min. or until light brown Add the first 8 ingredients to bread machine according to manufacturer's instructions. Set it for the dough setting (mine calls it the manual cycle). When cycle is complete, remove dough from machine. Cover and let rise 10 min. In a small saucepan, stir together the syrup, spices and brown sugar. Cook over low heat until sugar is dissolved, remove from heat and stir in raisins and toasted rolled oats. Set aside. On a lightly floured surface, roll dough into a 12x8 rectangle. Spread raisin mixture over dough to all edges. Roll up jelly roll style, pinch seams to seal. Cut into 1 inch slices. Place rolls, cut sides down, on non stick cookie sheet. I gave my sheet a couple of spritzs with cooking spray and I think it helped. When the rolls come out, you need to use a spatula to pry them off the pan, because the brown sugar will have stuck, but they come right up. These had just the right amount of sweetness. Enjoy! From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Raisin Bread Recipe By :galestorm Serving Size : 16 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 1/3 cups Milk 2 Tbsp Butter Or Margarine 2 Tbsp Brown Sugar 2 Tbsp Maple Flavoring 1 1/4 Tsp Salt 4 1/2 cups Bread Flour 1 1/4 Tsp Yeast 2/3 cups Raisins Measure first 7 ingredients into bread pan. Insert pan into chamber and secure. Select: Sweet Bread setting. Select crust. Press start. Add raisins when signal beeps. Time: 3 hrs. 50 mins. >From Black & Decker - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Sweet Potato Muffins Recipe By :North Carolina Sweet Potatoes Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Mashed Sweet Potatoes 1 1/2 cups All-Purpose Flour 3/4 cups Firmly Packed Brown Sugar 2 Tsp Baking Powder 1 Tsp Baking Soda 3/4 Tsp Ground Cinnamon 1 Dash Salt 2 Lg Eggs -- Slightly Beaten 3/4 cups Salad Oil 1/4 cups Maple Syrup 1/2 cups Chopped Toasted Pecans 1/2 cups Currants In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil and maple syrup, blend well. Stir in pecans and currants. Spoon evenly into greased muffin cups, filling each 3/4 full. Bake at 350F for 15 min or until muffins spring back when lightly touched. Remove muffins from pan and serve warm. Makes 1 1/2 doz muffins From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Margaret's Many Grain Bread Recipe By :"Margaret Cope" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Water -- (110F) 1 cups Nonfat Soy Milk - Optional 1 Tbsp Instant Yeast 1/2 cups Dry Milk -- 1/4 cup Melted Butter -- Or Canola Oil 1/4 cups Molasses 1 Tbsp Salt 1/4 cups Sunflower Seeds 2 Tbsp Poppy Seeds 2 Tbsp Cracked Flax Seed 1/2 cup Eight Grain Cereal -- (Or 7) ,**Not** Flour 1/4 Tbsp Sesame Seeds 3 cups Whole Wheat Flour King Arthur Or Hodgson Mill 2 Tbsp Vital Wheat Gluten 1/4 cups Wheat Germ 3 cups King Arthur Flour For Electric Machines -- (To 4 C) In mixer bowl combine all DRY ingredients except two cups of white flour. Add all WET ingredients which can be mixed in a separate bowl. Mix in with wet ... beat with dough hook. Slowly mix in the white flour until it is stiff enough and pulls away from the beater. Put in a clean oiled bowl, cover with plastic wrap. Let rise until double. Punch down and let raise again. Turn out on work surface .. knead .. let rest. Divide into 4. Put into two 4 x 8 bread pans. ( I do that so we have 4 smaller loaves for freezing.) Let rise until almost double. Bake at 375F for 35 - 40 minutes. Remove from pans I put it into the oven again for 5 minutes directly on baking tiles and let cool on rack. If you want a soft crust rub on butter and cover with towel. This is our standard breakfast toast bread. I also make regularly the carraway rye from "Cooks Illustrated" ... very very good. Our third standard bread is the pain levain from Bread Alone though I have trouble with the chef and levain and coming out with the right amount ... but the bread turns out well. From "Margaret Cope" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Style Filling Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef 1 teaspoon salt 2 cloves garlic -- peeled and chopped 1 cup chopped onion 1 small can tomato paste 1/2 cup water 2 teaspoons ground cumin or chili powder -- (2 to 3) 1 jalapeno pepper -- seeds removed, minced (1 to 2 tablespoons) 3/4 cup fresh corn (about what comes off one 1 large ear corn) 1 can black or kidney beans -- drained 1/2 bunch fresh cilantro Sour Cream-Cilantro Sauce 1/2 bunch fresh cilantro 1 cup sour cream 1/8 teaspoon lime oil OR 2 teaspoons lime juice 1 tablespoon dried minced onion Topping iceberg or romaine lettuce -- shredded 1 tomato -- diced Filling: In a medium-sized skillet set over medium heat, brown the ground beef, chopping it with a spatula into fine bits. Drain the fat and add the salt, garlic, onion, tomato paste, water, ground cumin or chili, and jalapeno pepper. Cook, stirring, for about 5 minutes, then add the corn and drained beans, and cook until heated through. Mix in half of the bunch of cilantro, which you've minced. Sauce:Mince the remaining cilantro finely, and combine it with the sour cream, lime oil or juice, and dried onion. Refrigerate for 30 minutes or longer, to meld flavors. Assembly: Spoon about 1/2 cup of the filling down the center of one of the breads. Top with 1 tablespoon of the sauce, then garnish with shredded lettuce and diced tomato. Serve immediately. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Strawberry Pie Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 1/2 cup butter -- (1 stick) 1 1/3 cups King Arthur Unbleached All-Purpose Flour 2 tablespoons plus 2 teaspoons granulated sugar 2 teaspoons confectioners' sugar Filling 1 quart strawberries (cut the large ones into smaller pieces) 1/4 cup quick-cooking tapioca 2/3 cup granulated sugar 2 teaspoons orange extract (optional) Melt butter in a 9-inch microwave-proof pie plate. Add flour and sugars to pie plate; mix with fork and, using your fingers, mold resulting dough around sides and bottom of plate. Prick with a fork, cover with waxed paper and microwave for 7 to 8 minutes, or until crust smells shortbread-y. Mix the strawberries, tapioca, sugar and orange extract in a bowl. Stir well, and let sit 15 minutes. Spoon the filling into the baked pie crust. Dot generously with butter, re-cover with waxed paper, and microwave for 8 minutes, or until fruit bubbles. Leave pie in turned-off microwave a couple of minutes, then remove. Using a fork, smooth out the surface of the pie, pushing down any strawberries that aren't covered with liquid. Let pie cool somewhat before serving. Just A Hint... Not that strawberries are all that hard to chop... But if you find the job tedious, or need berries chopped quite finely, spread them in a single layer on a baking sheet and set the sheet in the freezer. When berries are frozen through, chop them in a food processor, as coarsely or as finely as needed. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is not Pie As We Know It. Rather, it's a combination of fresh berries, butter and sugar, with just enough thickener, in the form of flour and tapioca, to kind of hold the whole thing together. It's a novelty food, really; I mean, microwave pie? "Impress your friends and co-workers by whipping up this pie right in the office! It's fast! It's easy! And only 20 minutes from start to finish!" Remember that blueberries, blackberries and peaches work just as well as strawberries in this recipe. * Exported from MasterCook * Molasses Bran Rolls Recipe By :Healthful Cooking, Mary Carroll, Star Tribune, 12/2/99 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water (between 98-110F) 1 tablespoon baking yeast 1 tablespoon honey 1 tablespoon light molasses 2 cups unbleached white flour -- divided, up to 3 1/2 cup oat bran 1 tablespoon olive oil Serves 12. These smaller rolls are chewy and satisfying. Adjust the amount of flour to the moistness of your dough. In large bowl, combine water, yeast, honey and molasses; let stand 15 minutes, or until foamy. Stir in 1 cup flour; beat batter 25 strokes, then cover bowl with dishtowel. Let rise in warm place 45 minutes. Stir down; add oat bran, oil and enough remaining flour to make kneadable dough. Lightly flour counter or board and knead 10 minutes, using more flour as needed. Place in clean, dry bowl and let rise again 1 hour. Punch down and form into 12 small balls. Preheat oven to 350F. Lightly oil large baking sheet. Place dough balls onto baking sheet and score three times on top of each with a knife. Bake 25 minutes, or until browned and done. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molasses Multi-Seed Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm milk -- 105 to 110F 1 cup warm water -- 105 to 110F 4 tablespoons butter -- melted and slightly cooled 2 cups King Arthur 100% White Whole Wheat Flour 4 cups Special For Machines Bread Flour -- (4 to 5) 1/8 teaspoon ascorbic acid (with so much molasses -- this will really -- help your dough rise) 1 tablespoon instant yeast (first choice) -- or active dry yeast 1 tablespoon salt 3 tablespoons sunflower seeds 3 tablespoons poppy seeds 3 tablespoons sesame seeds 3 tablespoons flax seeds 1/2 cup molasses Blend together the milk, water, melted butter, white wheat flour and 2 cups of the bread flour in the bowl of an electric mixer. Add the ascorbic acid, yeast and salt, and beat the mixture for 2 minutes. (If you're using active dry yeast, reserve 1/4 cup of water in which to proof the yeast before adding it.) Beat in the seeds and molasses. Add the remaining bread flour gradually, beating all the while, until the dough has formed a smooth ball. Knead for 3 to 5 minutes on medium speed. Turn the dough out onto a lightly floured surface and knead it briefly; it should be smooth and elastic. Place the dough in a lightly greased bowl, turning it so the top of the dough is coated with a thin film of oil. Cover it with plastic wrap and let it rise until doubled in size, 1 1/2 to 2 hours. Punch down the dough, divide it in half and shape each piece into a loaf. Place the loaves in two lightly greased 8 1/2 x 4 1/2-inch bread pans, cover with plastic wrap and let rise until the dough has crowned 1 inch over the top of the pans, 1 to 1 1/2 hours. Bake the bread in a preheated 375F oven for 40 to 45 minutes, or until an instant-read thermometer inserted in the center of the loaves registers 190F. Turn the loaves out onto a wire rack to cool completely. Yield: 2 loaves, each yielding seventeen 1/2-inch slices Nutrition information per serving (1 slice, 57g): 137 cal, 3.2g fat, 4g protein, 20g complex carbohydrates, 3g sugar, 2g dietary fiber, 5mg cholesterol, 209mg sodium, 153mg potassium, 21RE vitamin A, 2mg iron, 88mg calcium, 85mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Yum! This is a combination of ingredients in bread that I've been wanting to try for some time, and after much trial and error, here's a reliable recipe for a moist, high-rising loaf that keeps well, slices easily and, of course, contains a hefty dose of molasses, as well as much interesting crunch from four kinds of seeds. A great bread with which to expand your toast repertoire (try it in French toast sometime, too, for a more unusual rendition), it's also delicious plain and untoasted. Its rising time is a bit longer than usual for sandwich bread, but don't rush it; the wait is worth the end result, and that's just plain good. * Exported from MasterCook * Mommy Hugs Coconut Jumbles Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups vegetable shortening or butter 1 1/2 cups granulated sugar 3 eggs 1 tablespoon vanilla 1 1/2 teaspoons salt 3 3/8 cups King Arthur Unbleached All-Purpose Flour 3/4 teaspoon baking soda 1 package sweetened flaked coconut -- (7 ounces) approximately 25 candied red cherries -- cut in half. Preheat the oven to 375F. In a medium bowl, cream together the shortening or butter, sugar, eggs and vanilla until light and fluffy. Sift the salt, flour and baking soda together into a small bowl and gradually blend them into the egg mixture. Mix in the coconut until it's well-combined. Drop tablespoonfuls of dough onto lightly greased or parchment-lined baking sheets; press each drop down slightly to form a roughly round shape. Bake the cookies for 10 minutes, or until they're light golden brown and just firm to the touch. As soon as the hugs come out of the oven, plunk half of a candied cherry (round-side up, of course!) into the center of each cookie and press down gently. Cool the cookies completely on a wire rack. Yield: 4 dozen hugs Nutrition information per serving (1 cookie made with butter, 27g): 131 cal, 7.2g fat, 1g protein, 7g complex carbohydrates, 8g sugar, 1g dietary fiber, 33mg cholesterol, 96mg sodium, 30mg potassium, 59RE vitamin A, 17mg calcium, 18mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : "Dorothy Stewart, from Kansas, made these cookies when she took her four daughters on picnics. They got their name because she hugged them to her chest -- and thus changed their shape -- when her girls made her nervous." So proclaims the chuckle-worthy inscription on a recipe card handed over by Lucinda Kolo-Caron, Stewart's granddaughter and wife of King Arthur Flour's Public Relations Director Joe Caron. With that bit of explanation covered, we can now tell you that they're a really yummy sort of snicker doodle/coconut macaroon hybrid that prompted immediate requests for the recipe from many who tasted them here. They'd add a nice celebratory note to any platter of holiday cookies. * Exported from MasterCook * Multi Seed Hamburger Buns Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sesame seeds 1/4 cup poppy seeds 1/4 cup flax seeds 2 tablespoons caraway seeds 1 tablespoon active dry yeast 2 cups warm water 2 tablespoons honey 2 tablespoons vegetable shortening 5 cups King Arthur Unbleached All-Purpose Flour -- (approximately) vegetable oil Place the sesame seeds, poppy seeds, flax seeds and caraway seeds in a skillet. Cook over medium-low heat, stirring often, until the sesame seeds have turned golden brown. This takes about 10 minutes. Remove from the heat and cool. In a large bowl, stir the yeast into the water to soften. Add honey, salt, shortening, cooled seeds, and 2 cups flour to the yeast mixture. Beat vigorously for 2 minutes. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Leave dough on work surface. Cover with a towel and let rest for 10 minutes. Divide the dough into 12 equal pieces. Shape each piece into a ball. Cover the balls with a towel and let rest for 5 minutes. Flatten each ball into a 3 1/2-inch circle. Make them slightly concave in the center. Place 1/2-inch apart on a well-greased baking sheet. Brush the tops lightly with vegetable oil, and lay a piece of plastic wrap over the buns. Cover the wrap with a cloth towel. Refrigerate for 12 to 24 hours. Twenty minutes before baking, remove the buns from the refrigerator and let sit, covered, at room temperature. Bake in a preheated 400F oven for 20 minutes, or until done. Immediately remove buns from baking sheet and cool on a rack. Makes 12 buns From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These buns are mixed, shaped and allowed to rise in the refrigerator for 12 to 24 hours. The cool rise adds extra flavor; it also gives flexibility in timing. You can start them one day and bake them in the cool of the next morning, or start them before you leave for work and finish them just before your evening meal. * Exported from MasterCook * Multigrain And Seed Pumpernickel Recipe By :Good Taste Premier Issue Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups Boiling Water 1/4 Cup Bulgur -- Or Cracked Wheat 1/4 Cup Millet 1 Tablespoon Lemon juice 1 1/2 Cups Stone ground whole wheat Flour 1 Cup Rolled oats 1 Cup Bread flour 1 Tablespoon Gluten Flour -- Optional 1/2 Teaspoon Sugar 2 Tablespoons Sunflower Seeds 2 Tablespoons Sesame seeds 2 Tablespoons Honey 1 Tablespoon Canola oil 1 Teaspoon Salt 2 Teaspoons Active Dry Yeast -- Or Quick-Rise Yeast Combine the water, wheat and millet in the bread pan. Let stand for 30 minutes until the mixture has cooled to lukewarm. Add the remaining ingredients in order, ending with the dry yeast on top. Fr machines that reverse the order, combine the water, wheat and millet in a bowl and let cool for 30 minutes. Measure remaining ingredients in reverse order into the bread pan and pour the wheat mixture over the top. Program the machine to wheat bread, or basic bread. Press start. In about 1-1/2 hours, your bread machine will produce this dough all ready for shaping, rising and baking. The original recipe produced three loaves. I have successfully made this dough in the small as well as the larger bread machine baking pans. To produce a baked loaf, use a machine with a pan capacity of at least 12 cups and reduce the amount of yeast to 1-1/2 teaspoonful. Source: Good Taste Premier Issue! From Reggie Dwork - - - - - - - - - - - - - - - - - - -