* Exported from MasterCook * Mushroom And Onion 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 tablespoon vegetable oil 2 pounds mushrooms -- sliced 1 medium onion -- chopped 1/4 cup sherry 1/2 cup heavy cream 1 teaspoon ground black pepper 3/4 teaspoon salt 1 cup fresh bread crumbs Heat the oil in a large skillet, then add the mushrooms and cook until dry, stirring often. Add the onion, sherry and cream, and cook until liquid is reduced and thick. Stir in the salt, pepper and bread crumbs. Set aside to cool until ready to use. Yield: enough filling for 24 appetizers From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This filling is for all of you mushroom-lovers out there. * Exported from MasterCook * Mustard Biscuits With Ham And Cheese Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Food Processor Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 1/2 cups King Arthur Unbleached All-Purpose OR 2 3/4 cups Round Table Unbleached Pastry Flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon dry mustard 3 tablespoons chives (fresh if available -- or freeze-dried) 1/2 cup butter -- (1 stick) 3/4 cup milk (plus 1 or 2 additional tablespoons if the dough seems dry) Filling 1 cup shredded Swiss or Jarlsberg cheese 2 1/2 ounces sliced ham -- (3 or 4 slices) (2 1/2 ) -- (1/2 to 4) prepared mustard (optional) In a medium-sized mixing bowl, whisk together the flour, baking powder, salt, mustard and chives. Cut in the cold butter by whatever method you prefer (pastry blender, two knives, rubbing between you fingers, food processor or mixer). When the mixture resembles coarse cornmeal with a few larger pieces of butter remaining, add the liquid. Stir together and turn out onto a lightly greased surface. If the dough is very crumbly add 1 tablespoon of milk to bring it together. Knead the dough jut enough - three or four turns -- for it to hold together. Divide the dough in half, and pat each piece into an 8-inch circle. Place one circle of dough on a lightly greased baking sheet. Spread one layer with prepared mustard, if desired, then layer half the cheese, the ham, then the remaining cheese on top of the dough, leaving 1/2 inch of dough uncovered around the edge. Brush the edge with water, then place the second round of dough on top. Press firmly around the edges to seal. Refrigerate until about 45 minutes before you want to serve the biscuit. Bake the biscuit in a preheated 375F oven for 30 to 35 minutes. If you've made small individual biscuits, bake at 400F for 10 to 12 minutes. Yield: 1 large biscuits, or 10 to 12 2-inch appetizer-sized biscuits. This is one of our favorite brunch dishes, possessing as it does the attribute of being able to be put together the night before, then baked off just before guests arrive. All you need to add is a salad of mixed greens and some fresh fruit for a simple do-ahead brunch. For easiest cutting, let the biscuit cool for 10 minutes, then use a serrated knife to gently "saw" through the layers. We sometimes like to add thinly sliced raw onions to the ham and cheese for a little extra "kick". And experiment with different types of mustard, too; plain yellow, Dijon, hot and sweet, horseradish and grainy French will all give different results. This recipe makes one large, round biscuit that can be cut into 6 to 8 slices, enough for four to six people, depending on their appetites. You may aqlso make individual-sized biscuits to serve as appetizers, or an accompaniment to scrambled eggs or a souffle. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mystery Mocha 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 3/4 cup granulated sugar 1 cup King Arthur Unbleached All-Purpose or White Whole Wheat Flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup low-fat cocoa 3/4 cup skim milk 2 teaspoons vanilla Sauce 1/2 cup brown sugar -- packed 1/2 cup granulated sugar 1/4 cup low-fat cocoa 1 cup double-strength coffee -- room temperature Cake: In a large mixing bowl, stir together the sugar, flour, baking powder, salt and cocoa. Add the milk and vanilla; beat till smooth. Pour the batter into a lightly greased 8" x 8" pan. Sauce: In a small bowl, mix together the white and brown sugars. Sprinkle evenly over the cake batter in the pan. Pour the coffee over all. This may look kind of strange and messy, but never fear; everything will turn out fine. Bake the cake in a preheated 350F oven for 40 minutes, or until the top springs back when pressed gently. Remove from the oven and cool on a wire rack. This cake is best enjoyed warm, between half an hour and an hour after you've taken it out of the oven. However, it's also very good cold; I left a piece out on the counter for three days to see how it would age, and it was fine -- still moist, and not at all rubbery. Yield: 1 cake, sixteen 2 x 2-inch servings Nutrition information per serving (1 piece, 59g): 124 cal, .6g fat, 2g protein, 7g complex carbohydrates, 21g sugar, 1g dietary fiber, 97mg sodium, 105mg potassium, 7 RE vitamin A, 1mg iron, 67mg calcium, 51mg phosphorus, 15mg caffeine. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The only mysterious thing about this cake is how it can be so delicious and still contain virtually no fat. Looking at this deep, almost black chocolate cake, cushioned in a velvety fudge sauce, you'll think, "No way. No way is this cake low-calorie." But, at 124 calories a serving (not including the whipped cream/ice cream you'll be dying to add), it won't push your calorie count for the day into the stratosphere. * Exported from MasterCook * Nectarine Upside-Down 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 -------- ------------ -------------------------------- 4 tablespoons butter 1/2 cup light brown sugar 1/4 teaspoon grated nutmeg 1/4 teaspoon ground cinnamon 2 large ripe nectarines 2 teaspoons lemon juice 1 1/3 cups King Arthur Unbleached All-Purpose Flour 3/4 cup granulated sugar 1 3/4 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons butter or margarine 1/2 cup milk 1 teaspoon vanilla or almond extract 1 egg Melt 4 tablespoons butter, and mix with brown sugar, nutmeg and cinnamon. Spoon into an ungreased 8x8-inch square baking pan. Slice nectarines 1/4-inch thick. Lay slices into prepared pan, and sprinkle with lemon juice. Set aside. In a large mixing bowl, cream butter or margarine and sugar, then beat in milk, egg, and vanilla or almond extract. Stir in flour, baking powder and salt. Pour batter over fruit in pan. Bake cake in a preheated 375F oven for 45 minutes, or until cake begins to pull away from sides of pan, and springs back to the touch. Remove from oven, and cool for 5 minutes in the pan. Invert pan onto a serving platter, and let sit 1 minute more before removing pan. If any fruit sticks to pan, use a spatula to carefully scrape it off and replace it on the cake. Serve warm, with whipped cream or ice cream, if desired. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Pineapple upside-down cake is a long-time favorite in this genre, but other fruits serve equally well in place of pineapple. Try cherries and almonds, apples, or pears. Here unpeeled nectarines lend a real summery taste to this year-round treat. * Exported from MasterCook * New England Maple Muffins Recipe By :Great American Home Baking Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tsp. baking powder 1 1/4 tsp. baking soda 1/4 tsp. salt 1/2 cup butter -- (1 stick) softened 1/4 cup maple syrup 1 1/2 cups sour cream 1 large egg 1/2 cup coarsely chopped pecans -- (about 2 ounces) 10 mins. prep. 15-20 mins. baking Makes 12 muffins Preheat oven to 400. Grease 12 standard size muffin cups or line with paper liners. Mix together flour, baking powder, baking soda, and salt. Beat butter at medium speed until light and fluffy. Beat in maple syrup in a slow and steady stream. Beat in sour cream and egg until blended. At low speed, beat flour mixture into butter mixture, 1/2 cup at a time, until dry ingredients are just moistened. (Do not overmix.) Stir in nuts. Spoon batter into prepared pan, filling cups 2/3s full. Bake muffins until tops are firm and golden, 15-20 mins. Transfer pan to wire rack to cool slightly. Turn muffins out onto rack to cool completely. From Tammie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New Hampshire Maple Walnut Scones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups King Arthur Unbleached All-Purpose Flour 1 cup finely chopped walnuts* -- (3 1/2 ounces, about 3/4 cup walnut halves) 4 teaspoons baking powder 1 teaspoon salt 2/3 cup vegetable shortening (or unsalted butter -- or a combination) 1 cup milk 1/2 cup maple syrup -- divided 1/2 teaspoon maple flavoring *The walnuts are tastier if you toast them before chopping. Place walnut pieces in a single layer in a flat pan and toast them in a preheated 350F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown. In a large bowl, combine the flour, walnuts, baking powder and salt. Cut in the shortening and/or butter until the mixture resembles coarse crumbs. In a separate bowl, combine the milk, 1/3 cup (3 3/4 ounces) of the maple syrup, and the maple flavoring. (You can leave out the maple flavoring if you wish, but it really adds a nice touch.) Add the wet ingredients to the dry ingredients and mix until you've formed a very soft dough. Flour your work surface generously, and scrape the dough out of the mixing bowl onto the floured surface. Divide the dough in half. Working with one half at a time, gently pat the dough into a 7-inch circle about 7/8-inch thick. Transfer the circle to a parchment-lined or lightly greased cookie sheet or other flat pan; it'll be very soft, and if you have a giant spatula, it's the tool of choice here. Repeat with the remaining half of the dough, placing it on a separate pan. Using a sharp bench knife or rolling pizza wheel, divide each dough circle into eight wedges. Gently separate the wedges so that they're almost touching in the center, but are spaced about an inch apart at the edges. Pierce the tops of the scones with the tines of a fork, and brush them with some of the remaining maple syrup. Bake the scones in a preheated 425F oven for 15 to 18 minutes, or until they're golden brown. Remove them from the oven, and brush them with any remaining maple syrup. Wait a couple of minutes, then gently separate the scones with a knife (they'll be very fragile), and carefully transfer them to a cooling rack. Serve warm or at room temperature, with jam or maple butter (or even better, maple cream, an amber-colored, spreadable version of maple syrup, available at just about any New England shop selling native maple syrup). Yield: 16 large scones Nutrition information per serving (1 scone, made with half unsalted butter/half shortening, and 1% milk, 66g): 224 cal, 11.6g fat, 4g protein, 19g complex carbohydrates, 6g sugar, 1g dietary fiber, 12mg cholesterol, 250mg sodium, 101mg potassium, 48RE vitamin A, 1mg iron, 136mg calcium, 77mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : And you thought Vermont was the only state in New England famous for its maple syrup! Well, just because some surveyors way back when decided to make the Connecticut River the boundary between New Hampshire and Vermont, it doesn't mean maple trees grow differently (or produce different sap) on one side of the river or the other. New Hampshire maple syrup is every bit as tasty -- and its creation every bit as magical -- as Vermont maple syrup, though it's never enjoyed the same fame (or acclaim). If you're ever visiting northern New England in the early spring -- late February through March -- try to stop at a sugar house. The hot, rich maple steam billowing from the flat sugar pans, as the maple sap slowly boils down to golden syrup, is a smell you'll never forget. To northern New Englanders (Maine included, even though it's the Pine Tree State), it's the very first smell of spring. This recipe comes to us courtesy of Barbara Lauterbach, cooking teacher, proprietor of the Watch Hill b * Exported from MasterCook * New York Style Rye Bread Recipe By : 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 -------- ------------ -------------------------------- 1 cups Cold Water -- (Variable) 1 Tbsp Sugar -- Optional 2 Tsp Salt 1/2 Tsp Lemon Juice 1 Tbsp Caraway Seed -- To 2 Tbsp 2 Tbsp Butter -- Or Shortening 1 Tbsp Heidelberg Rye Sour 1/2 cups Water -- (110F) For Suspending Yeast 2 1/2 cups Bread Flour 1 1/2 cups Rye Flour 1 1/4 Tsp Active Dry Yeast 1/2 cups Vital Wheat Gluten NOTE : If Heidelberg Rye Sour is used, obtain from King Arthur Baker's Catalogue. CALL TOLL FREE 1-800-827-6836 Using Dough Hook mix dough in slow speed for about 10 minutes. Dough should be very stiff and should come out of mixer at 76F. Ferment until dough doubles in size, (about 3 hours). Punch and let rise 30 more minutes. Make up into loaves and place on corn meal which has been sprinkled on peel or on sheet pan sprinkled with corn meal. Proof until double in size. Wash with Corn Starch Wash or egg wash. Dock like French Bread. If loaves are to be baked on hot stone, slide proofed loaves onto hot stone. Oven should be preheated to 350 to 400F. If loaves are to be baked in sheet pans, load sheet pan into hot oven. Bake until golden brown and bottom sounds hollow. http://users.accesscomm.net/prejean/ >From: "Willie J. Prejean" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No Fat Biscuits Recipe By :"carolreu@interl.net" Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup soy milk 2 tablespoons baking powder 1/4 cup applesauce, unsweetened Preheat oven to 450F. Mix above ingredients thoroughly. Knead for 2 to 3 minutes on floured surface. Roll out to 1/2" thickness. Cut into rounds. Place close together on ungreased cookie sheet and bake until golden brown, 10 to 12 minutes. Per serving = 84 calories, 0 gm fat, 0 mg cholesterol, 183.9 mg sodium, 17.3 gm carbohydrate, 0 gm fiber, 2.6 gm protein From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Non-Diary Buttermilk 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 -------- ------------ -------------------------------- ***** Add 1 teaspoon vinigar or lemon juice to 1 cup of soy milk to sub for 1 cup of buttermilk. The important aspect of buttermilk is the acidity (especially important in quick breads that utilize baking soda). ["Donner,Pamela" ] --- I usually use apple-cider vinegar because I enjoy the added flavor. 1/2 cup buttermilk = 1/2 cup soy milk plus 1 1/2 tsp vinegar [Stephanie E Toth ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Grain Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups water 2 Tablespoons butter 1 1/3 Cups bread flour 1 1/3 Cups wheat flour 1 cup Seven Grain Cereal Mixed W/ Oats Bran Etc 3 Tablespoons brown sugar 1 1/4 Teaspoons salt 2 1/4 Teaspoons yeast 3 Tablespoons Walnuts -- Or Sunflower Seeds 2 Teaspoons Dough Enhancer Place ingredients in bread pan, white bread, medium crust. OR Process on dough cycle then place in bread pan, spinkle with oats or chopped nuts, let rise for 1 hour. Bake at 350F for 30 mins. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Pecan Loaf Recipe By :Published by Gold Medal Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 Cup water 2 Tablespoons butter or margarine 3 Cups Gold Medal Better for Bread Flour 1/2 Cup oats -- old fashioned 1/2 Cup pecan halves 2 Tablespoons sugar 2 Tablespoons dry milk 1 1/4 Teaspoons salt 1 1/2 Teaspoons Fleischmann's Bread Machine Yeast Measure carefully, placing all ingredients in the bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or Light crust setting. Push start. Use of a delay timer is okay for this recipe. Makes a 1 1/2 lb loaf. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Beer Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Sourdough Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Poolish = Nite Before: 1 Bottle Beer Dark, Stout, Porter Add: Water To Make 2 1/3 Cups Total 2 1/4 Tsp Yeast 1 Pkg Onion Soup Mix 2 cups Rye Flour Mix And Cover The Above --- Next Day Add To Poolish: 1 cups Clear Flour 2 Tbsp Olive Oil 1 Egg 1 Tbsp Molasses -- Or Honey Or Sugar 1 1/2 Tbsp Caraway Seed 1 Tsp Yeast 1 Tsp Diastatic Malt 1 Tsp Deli Rye Powder 1 Tsp Salt 4 cups Hard Wheat Bread Flour -- Approx mix well , knead, and rise punch shape and proof wash with egg wash slash loaves sprinkle with charnitzka (black carroway) bake 400F preheated oven to 200F internal or about 40 min >From: Sue Hermosillo - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Filling And Topping Recipe By :Secrets of a Jewish Baker,George Greenstein Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Mix together: 1/2 cup yellow onions -- chopped 1 green onion -- white part only, chopped 1 teaspoon poppy seeds -- (1 to 2) 1 teaspoon vegetable oil -- try olive oil -- (1 to 2) Salt to taste -- optional From HHStruve@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Use this recipe in onion white bread, pumpernickel, rye, onion rolls, sticks, Foccacia, pizza, and wherever your imagination leads you, says the author. I make a "Sour Rye Bread" from the book that has for a variation "Onion Rye" using the above filling. It says to knead into the dough immediately after mixing. The tops of the shaped loaves should be rolled in additional onion topping before the final rise. * Exported from MasterCook * Orange Marmalade Biscuits Recipe By :"carolreu@interl.net" Serving Size : 36 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons margarine -- softened 1/2 cup orange marmalade 2 cups bisquick(r) baking mix 1/2 cup cold water Preheat oven 425F. Spray an 8" baking pan with cooking spray. Combine margarine and marmalade, mixing well; spread mixture evenly in the prepared baking pan. Combine biscuit mix and water in a medium bowl; stir vigorously until a soft dough is formed. Turn out on a floured surface; knead lightly about 5 times. Roll dough into an 8" square about 1/2" thick. Place on top of marmalade mixture; cut into 36 squares. Bake for 15 to 20 minutes, immediately invert onto a serving platter. Per biscuit = 43 calories, 1 gm fat, 0 mg cholesterol, 87 mg sodium, 7 gm carbohydrate, 0 gm fiber, 0 gm protein From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pan Rolls #2 (Hot Roll Mix) Recipe By :Make-A-Mix (1995) Eliason, Harward & Westover Serving Size : 24 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon Active Dry Yeast 1 1/2 Cups lukewarm water -- 110F(45C) 2 eggs -- beaten 1/2 Cup Vegetable Oil -- Or Melted Margarine 5 Cups HOT ROLL MIX -- (5 to 6) In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups HOT ROLL MIX. Blend well. Add additional HOT ROLL MIX to make a soft, but not too sticky, dough. Knead about 5 minutes, until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13" x 9" baking pan or two 9-inch round pans. Punch down dough. Let rest 10 minutes. Divide into 24 to 30 balls. Place in prepared pans. Cover and let rise until about doubled in bulk. Preheat oven to 375F (190C). Bake 20 to 25 minutes until browned. Brush tops with butter or margarine. Source: "From Master Mixes (Debbie Leger)" From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pancake Bread Recipe By :"Gunks" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I was running short of flour the other day but I though I had three cups and started a loaf of bread. Well I found I only had slighly more then 2 cups. So I added a cup of pancake mix (mostly flour right?) I got a real interesting loaf of bread, it smelled and tasted like fresh pancakes. So if you like pancakes try it sometime, just substitute 1 cup of pancake mix for one of the three cups of flour called for in a white bread recipe. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #6 Recipe By :"The New York Times Cookbook" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit and Spice Breads Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Yeast -- (2 Pkg) 1 cups Lukewarm Water 1/4 Lb Butter -- Melted 2 Tsp Salt 1/2 cups Sugar 2 Eggs -- Beaten 3 Egg Yolks -- Beaten 5 1/2 cups Flour -- Approx 1 cups Thinly Sliced Citron 1 cups Seedless Raisins Yield: 1 large loaf 1. Soften the yeast in the water. 2. Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and butter mixture to 5 cups flour and stir until blended. Knead on a floured board until smooth and free from stickiness, adding more flour as needed. The dough should be soft. Knead in the citron and raisins. 3. Place the dough in a greased bowl, grease the surface, cover with a towel and let rise in a warm place (80 to 85 F) until doubled in bulk, or about 2 hours. 4. Knead the dough again until smooth. Place in a greased 3-quart pudding pan or other round pan, brush the top with melted butter, cover and let rise again until doubled in bulk, or about 40 minutes. Using a sharp knife, cut a deep cross in the top of the loaf. 5. Bake in a preheated 425F oven until the surface begins to brown, or about 8 minutes. Reduce the oven temperature to 325F and bake about 1 hour longer. >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #7 Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit and Spice Breads Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages regular or quick-acting active dry yeast 1 Cup warm water (105 to 115F) 1/2 Cup sugar 1/2 Cup margarine or butter (1 stick) -- softened 3 eggs 1 Teaspoon salt 1 Teaspoon grated lemon peel 1 Teaspoon vanilla 5 Cups all-purpose flour (5 to 5 1/2 cups) 1/2 Cup golden raisins 1/2 Cup chopped citron 2 Tablespoons pine nuts or walnuts Margarine or butter -- softened Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. Shape each half into round loaf, about 6 inches in diameter. Place each loaf in ungreased round pan, 8 x 1 1/2 inches. Cut an X shape 1/2 inch deep on top of each loaf. Generously grease one side of a strip of heavy brown paper, about 25 x 4 inches. Fit and coil paper around inside of pan, greased side toward center, forming a collar; fasten with paper clip. Repeat for second loaf. Cover and let rise about 1 hour or until double. Heat oven to 350F. Bake 35 to 45 minutes or until golden brown. Remove loaves from pans to wire rack; remove paper. Brush margarine on tops of loaves; cool. 2 loaves (16 slices each) ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker(r) Recipe. Copyright: "(c) General Mills, Inc. 1998." Yield: "2 Loaves" >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #8 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Oz Water -- To 9 Oz 1 Tsp Salt 1/4 cups Butter Or Margarine 1 Lg Egg 1 1/2 Tsp Vanilla Extract 1 1/4 Tsp Almond Extract 3 3/4 cups Bread Flour 1/2 cups Sugar 3 Tbsp Dry Milk 2 Tsp Active Dry Yeast 3/4 cups Raisins 1/2 cups Candied Orange Peel Measure into bread pan. Select sweet setting. Add raisins and orange peel slowly at fruit/nut signal. I probably should have said with each recipe I posted that I got it from the Regal Kitchen Pro Collection cookbook that came with my bread machine. Must give credit where credit is due, especially when there is a copyright involved. By Michael Strosahl@tiptontel.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #9 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit and Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 egg 3 tablespoons butter or margarine -- melted and cooled 3 cups bread flour 2 tablespoons honey -- or light molasses 1 1/2 teaspoons anise seed -- crushed 3/4 teaspoon salt 1 teaspoon rapid rise yeast 1/3 cup sultanas -- (golden raisins) 1/3 cup currants 1/3 cup citron -- finely chopped 2/3 cup walnuts or pecans -- coarsely chopped Warm milk to 110F, whisk egg slightly and add to milk. Place in bread pan. Add flour, honey, anise seed, salt and yeast. Start cycle, sweet, rapid, if available. After ingredients are well-mixed, add the butter or margarine. Allow the knead cycle to run several minutes until dough ball appears very smooth and elastic. Add fruit and nuts. From Andie Paysinger - - - - - - - - - - - - - - - - - - - NOTES : This is a recipe that can be done either in a bread machine or by hand. By hand, knead for at least 10 minutes after you have added the fruit. (Press flat, sprinkle on the fruit and nuts, fold in thirds turn 90 degrees, fold in thirds again and knead for 5 minutes, repeat the folding and knead an additional 5 minutes. This will distribute the fruit and nuts well and will give a fine crumb. * Exported from MasterCook * Panettone #10 Recipe By :WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit and Spice Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups All-purpose flour -- PLUS 2 tablespoon all-purpose flour 1/8 tsp Salt 1 Pkt fast-rising active dry yeast 2 Tbsp Warm water -- (see yeast package for temperature) 3 Tbsp Granulated sugar -- divided 2 Eggs 8 tsp Reduced-calorie margarine 1/2 tsp grated orange peel 1/2 tsp brandy extract 3 oz Mixed dried fruit -- coarsely chopped (4 servings) Sift together flour and salt onto sheet of wax paper; set aside. In small bowl sprinkle yeast over water; add 1 teaspoon sugar and stir to dissolve. Let stand until foamy, about 5 minutes. In mixing bowl, using electric mixer at medium speed, beat eggs with remaining sugar until frothy; add margarine and beat until well combined. Continue to beat while adding orange peel and brandy extract. Add yeast mixture, then gradually beat in sifted flour; beat at high speed for 5 minutes. Add dried fruit, beating until thoroughly combined. Cover bowl with clean damp towel or plastic wrap and let stand in warm draft-free area until dough is doubled in volume, about 30 minutes. Preheat oven to 400F. Spray 3-cup fluted mold with nonstick cooking spray. Punch dough down, then turn into prepared mold; bake in middle of center oven rack for 10 minutes. Reduce oven temperature to 325F and bake until top is browned and cake begins to pull away from mold, about 30 minutes longer (cover with foil if Panettone is browning too quickly). Unmold onto wire rack and let cool. Makes 4 servings. (WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK) Posted by Fred Peters. http://sunsite.auc.dk/recipes/english/o0340758.html From Pat_H - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #11 Recipe By :"The Recipe Encyclopedia" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit and Spice Breads Hand Made Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups Mixed Fruit -- Coarsely Chopped 2 Tbsp Candied Mixed Peel 2 Tbsp Orange Juice 1 Env Active Dry Yeast 1 Tsp Sugar 2 Tbsp Lukewarm Water 3 cups All-Purpose Flour 1/4 cups Butter -- Chopped 3 Eggs -- Lightly Beaten 1/4 cups Sugar 1/2 cups Lukewarm Milk Extra Milk For Glazing 1. Brush an 8-inch charlotte pan or 9x5-inch loaf pan with oil or melted butter. Combine fruit, peel and orange juice in a small bowl and set aside while preparing the rest of the cake. 2. Combine the yeast, sugar and water in a bowl; blend until smooth. Leave, covered with plastic wrap, in a warm place for 10 minutes or until foamy. 3. Sift flour into large mixing bowl, add butter. Rub butter into flour with fingertips for 2 minutes or until mixture is fine and crumbly. Add fruit mixture, stir until well mixed. 4. Combine eggs, sugar and milk; stir in yeast mixture. Make a well in center of flour, add liquid. Mix to a soft dough. 5. Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes or until the dough is no longer sticky. Place in a bowl and leave, covered with plastic wrap, in a warm place for 30 minutes or until well risen. Shape the risen dough into a loaf. Place in pan, and let rise in a warm place for 30 minutes. 6. Preheat oven to moderately hot 400F. Brush the dough with extra milk, bake for 15 minutes; reduce the heat to moderate 350F, bake for 1 hour more or until the Panettone is well browned and cooked through. If necessary, cover it loosely with foil to prevent over browning. When cooked it will sound hollow when tapped. >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panforte (Of A Sort) Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List International Breads Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole hazelnuts -- toasted* 1 cup whole blanched almonds -- toasted* 1 cup chopped dates 1 cup golden raisins 1/8 teaspoon lemon oil or 1 teaspoon grated lemon rind 1/2 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/8 teaspoon black pepper 3/4 cup granulated sugar 3/4 cup honey 2 tablespoons butter confectioners' sugar *Toast nuts in a preheated 350F oven for 10 to 15 minutes, or until they're golden brown. Lightly grease a 9-inch removable bottom pan or spring form pan, or a 9-inch round cake pan. Line the bottom of the pan with parchment, and grease the parchment. Chop the hazelnuts and almonds coarsely. The easiest way to do this is to place the nuts in a heavy-duty plastic bag, and thump them with a rolling pin, the flat side of a meat tenderizer, or other heavy object. In a medium-sized mixing bowl, combine the nuts, dates, raisins, lemon oil or rind, flour, and spices. Set aside. In a small saucepan, bring the sugar, honey and butter to a boil over medium heat, and simmer until the syrup registers about 245F (between soft and firm ball stage) on an instant-read thermometer. This will happen quite quickly, so don't leave the syrup simmering while you make a phone call or take out the trash. Pour the syrup onto the dry ingredients in the bowl and mix thoroughly; you need to work quickly, or the mixture will harden. Scoop the batter into the prepared pan, smoothing the top. Bake the panforte in a preheated 300F oven for 35 to 40 minutes, or until the edges are just beginning to brown. Remove it from the oven, and let it rest for 10 minutes. Run a knife around the edge of the pan, and allow the panforte to cool to room temperature in the pan. Turn the panforte out of the pan onto a clean work surface, and peel off the parchment paper. Sprinkle it heavily with confectioners' sugar, and cut it into small (about 1-inch square) pieces. Yield: About 5 dozen pieces Nutrition information per serving (1-inch piece, 18g): 73 cal, 3.0g fat, 1g protein, 4g complex carbohydrates, 6g sugar, 1g dietary fiber, 1mg cholesterol, 1mg sodium, 60mg potassium, 4RE vitamin A, 15mg calcium, 25mg phosphorus. Christmas without fruitcake? Unthinkable... right? Oh, come on! Don't tell us you're one of those fruitcake haters! That gluey texture... the wonderful acrid/bitter taste of candied citrus peel... the heavy aroma of brandy... What's not to like? Well, if you're a person who dreads the arrival of the annual brick-like fruitcake in the mail, or cringes at the sight of sliced fruitcake on the dessert table, we urge you to try this delectable Italian version. More a confection than a cake, panforte is a dense, sweet/nutty, chewy native of Siena, where its presence around Christmas time can be traced back nearly a thousand years. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parker House Rolls #2 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups King Arthur Unbleached All-Purpose Flour 3 tablespoons Lora Brody Dough Relaxer (optional) 3 tablespoons sugar 1 1/2 teaspoons salt 1/4 cup potato starch or flour 3 tablespoons butter 1 cup milk 1 egg 2 1/2 teaspoons instant yeast 2 tablespoons butter -- softened (for filling) (2 to 2 1/2) Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 4 tablespoons butter for the filling), mixing to form a shaggy dough. Knead the dough, by hand (10 minutes) or by machine (5 minutes) till it's smooth. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. Bread Machine Method: Place all of the ingredients (except the butter for the filling) into the pan of your machine, program the machine for Manual or Dough, and press Start. About 10 minutes before the end of the second kneading cycle, check the dough and adjust its consistency as necessary with additional flour or water; the finished dough should be soft and supple. Allow the machine to complete its cycle. Transfer the dough to a lightly floured work surface, and divide it into 16 pieces, shaping each piece into a ball. Allow the balls to rest for 15 minutes, covered. Stretch, pat or roll each piece of dough into a 3-inch circle, and place them on two baking sheets; you can crowd them together, as when they're folded over there'll be plenty of room for expansion. Traditionally, these dough circles are brushed with melted butter and folded over. However, we found that as they rise and bake, they pop open at the seam and lose their shape, due to the fact the melted butter doesn't allow the dough to form a tight seal. Our preferred method is as follows: Deeply crease each circle, slightly off center, with a dough scraper or bench knife. Pinch off a 1/2-teaspoon piece of the softened butter and smear it along this crease, then fold the smaller "half" of dough over the larger half. The edges won't quite meet. Pinch the dough to form a good, tight seal, cover the rolls with lightly greased plastic wrap, and allow them to rise for about 1 hour. They won't double in bulk, but will become somewhat puffy; if you let them rise too much, they'll pop open in the oven. Bake the rolls in a preheated 400F oven for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven, and allow them to cool on a rack till they're almost completely cool; while they're still very slightly warm, place them in a closed container, such as a plastic bag. This will help keep them soft. Yield: 16 rolls Nutrition information per serving (1 roll, 53g): 143 cal, 4.7g fat, 4g protein, 19g complex carbohydrates, 2g sugar, 1g dietary fiber, 29mg cholesterol, 214mg sodium, 109mg potassium, 53RE vitamin A, 1mg vitamin C, 2mg iron, 62mg calcium, 51mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These feather-light, buttery rolls were a 19th-century staple of the Parker House, a famous Boston hotel -- the same hotel that in 1855 created the first Boston Cream. So what makes a Parker House roll special? An off-center fold during the shaping process gives them their distinctive look and it's this shape, more than the roll's texture or flavor, that says "Parker House" to millions of roll-lovers. A bit of butter smeared in the roll's center before folding melts as it bakes, adding to the rich flavor, while an egg, milk and a fair amount of butter in the dough give it a fine and tender texture. All in all, this Boston-based roll is a true egalitarian, comfortably accompanying dishes ranging from Lobster Savannah to corned beef and cabbage. * Exported from MasterCook * Parmesan Rolls Recipe By :Gourmet March 1990 Serving Size : 12 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (2 1/2 teaspoons) 2 tablespoons olive oil 3 1/2 cups all-purpose flour -- (3 1/2 to 4) 2 teaspoons salt 1 cup freshly grated Parmesan In a small bowl sprinkle the yeast over 1 1/4 cups warm water, let it proof for 5 minutes, or until it is foamy, and stir in the oil. In a large bowl whisk together 3 1/2 cups of the flour, the salt, and the Parmesan, stir in the yeast mixture, and turn the dough out onto a floured surface. Knead the dough, incorporating as much of the remaining 1/2 cup flour as necessary to prevent the dough from sticking, for 8 to 10 minutes, or until it is smooth and elastic. Form the dough into a ball, put it into an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 to 2 hours, or until it is double in bulk. Turn the dough out onto a floured surface, divide it into a 12 equal pieces, and form each piece into a ball. Transfer the rolls to a lightly oiled baking sheet and let them rise, covered loosely with a kitchen towel, in a warm place for 1 hour, or until they are almost double in bulk. Bake the rolls in the middle of a preheated 425F. oven for 15 to 20 minutes, or until they are golden. Makes 12 rolls. Gourmet March 1990 Cuisine Courante From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pastry Dough Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups pie & pastry blend flour* or King Arthur Unbleached All-Purpose Flour 2 rounded tablespoons Lora Brody Dough Relaxer(r)* OR 2 tablespoons Baker's Special Dry Milk* 1 tablespoon sugar 1 teaspoon salt 1/2 cup cream cheese -- (4 ounces) 1/2 cup lard or vegetable shortening 1/4 cup cold water -- (1/4 to 1/3) Place the flour, Dough Relaxeacups of mini-muffin pans to make mini-quiche-type appetizers, to form crescent-shaped turnovers, or to form "purses" (see following recipe). To make mini-quiches or turnovers, dust a clean work surface and one piece of the dough with flour. Roll the dough 1/8-inch thick. Cut into 3-inch rounds. If you're making mini-quiches, press the rounds into the cups of a mini-muffin pan, and spoon approximately 1 tablespoon filling into each cup. If you're making turnovers, just leave them flat on your work surface. Spoon approximately 1 tablespoon of filling on each piece of pastry. Fold over and pinch or press edges together to form half-moon turnovers. Repeat with the remaining dough. Place the turnovers on an ungreased baking sheet, and snip a small hole in the center of each one, for the steam to escape. Bake the mini-quiches or turnovers in a preheated 375F oven for 15 to 18 minutes, or until they're lightly browned. Serve them warm. Appetizers made with this dough may be frozen either baked or unbaked. To bake unbaked turnovers direct from the freezer, allow an extra 5 minutes. To reheat baked, frozen turnovers, cover with foil and reheat at 350F for 10 to 15 minutes. Uncover the turnovers for the last few minutes, so that they'll become crisp. Yield: dough for approximately 24 turnovers or tarts. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Peach Nutmeg Scones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose or Round Table Pastry Flour 1/2 teaspoon salt 1/4 cup granulated sugar 1 teaspoon nutmeg 1 tablespoon baking powder 6 tablespoons cold butter -- cut into pieces 2 eggs -- beaten 1/3 cup vanilla yogurt 1/2 teaspoon almond extract 1 cup diced peaches (about one good-sized peach) 2 tablespoons melted butter 2 tablespoons granulated sugar Preheat the oven to 375F. In a large bowl, sift the flour, salt, sugar, nutmeg, and baking powder together. Work the butter into the dry ingredients, using your fingertips or a fork or pastry blender. Mix the eggs, yogurt, and almond extract. Stir this into the dry ingredients. Add the peaches and stir just until mixed. This is a very sticky dough. Liberally flour the counter and your hands. Put the dough on the counter and pat it into a 1-inch-thick rectangle. Cut into 10 triangular scones. Place scones on a well-greased cookie sheet. Brush with the melted butter and sprinkle with the sugar. Bake for 20 minutes, or until nicely browned and a cake tester inserted into a scone comes out dry. Yield: Ten scones From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : All you need to make these delightful biscuits is a mixing bowl, some measuring utensils, a cookie sheet and half an hour. How can you beat that for fast? * Exported from MasterCook * Peaches And Cream Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2-pound Loaf 1/4 cup heavy or whipping cream 1 large egg 1 1/2 tablespoons canola oil 3 tablespoons granulated sugar 1 1/2 cups peaches -- peeled, pitted and chopped, fresh, frozen or canned, well-drained* 1 1/2 teaspoons salt 3 1/2 cups King Arthur Special For Machines Bread Flour 1/2 cup thick oat flakes or rolled oats 1/2 teaspoon nutmeg 1 1/2 teaspoons instant yeast *Note: If it's not peach season, one 16-ounce can of peaches, well-drained and chopped, works well. Place all of the ingredients into the pan of your bread machine, program the machine for basic white bread, light crust setting, and press Start. Check the dough after 10 to 15 minutes of kneading; it should have formed a smooth ball, soft but not sticky. If necessary, adjust the dough's consistency with additional flour or water. Yield: one 7 to 8-inch loaf Nutrition information per serving (1 slice, 1/14 of loaf, 65g): 162 cal, 3/5g fat, 4g protein, 26g complex carbohydrates, 2g sugar, 1g dietary fiber, 24mg cholesterol, 235mg sodium, 99mg potassium, 28RE vitamin A, 1mg vitamin C, 1mg iron, 59mg calcium, 55mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This high-rising loaf has a wonderful peach taste. Eat it up quickly, though, because the peach flavor disappears within a few days. * Exported from MasterCook * Pear And Ginger Quick Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Food Processor Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 1/4 cup butter or margarine -- (1/2 stick) 1 egg 1 cup pear puree* -- about 1 1/2 pears 1 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon ground ginger 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla 1/4 cup crystallized ginger (about 3 ounces) 1 cup finely chopped nuts (pecans or walnuts) *There's no need to peel the fruit; just puree it well in a blender or food processor. In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth. Add the pear puree, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth. Stir in the candied ginger and nuts. Spoon the batter into an 8 1/2" x 4 1/2" loaf pan. Bake in a preheated 350F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean. Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack. Yield: sixteen 1/2-inch slices Nutrition information per serving (one 1/2" slice, 56g): 156 cal, 8g fat, 2g protein, 9g complex carbohydrates, 10g sugar, 1g dietary fiber, 25mg cholesterol, 122mg sodium, 78mg potassium, 1mg vitamin C, 1mg iron, 34mg calcium, 42mg phosphorus. This dense, moist quick bread showcases the spicy bite of candied ginger. It's not a high- riser, so don't expect the usual dome-shaped loaf. Instead, this bread rises like a river, even all the way across, and slices into lovely thin rectangles, ideal for spreading with some candied-ginger-spiked cream cheese. We've used Bosc pears as the fruit here, but peaches, nectarines, plums, bananas, or even applesauce would be just as suitable. We haven't tried it with zucchini, which is probably ubiquitous in everyone's garden right now, but we imagine that, with a suitable increase in sugar, even that might work. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Bran Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup molasses 1/4 cup honey 1 egg white 1 cup plain nonfat yogurt 2 tablespoons vegetable oil -- such as canola 1 3/4 cups King Arthur Stone Ground Whole Wheat Flour 1/2 cup wheat bran 1/2 cup packed brown sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 cups finely chopped fresh hard pears 1/2 cup chopped walnuts Mix together molasses, honey, egg white, buttermilk and oil. Mix flour, bran, sugar, baking soda and salt; add all at once to wet mixture. Stir in chopped pears and walnuts. Pour into a 10x5-inch or 9x5-inch lightly greased baking pan, and bake at 350F 60-70 minutes, until bread tests done (cake tester inserted in middle of loaf comes out clean). Makes 1 large loaf. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This tasty quick bread, with its extremely low fat and sodium contents, absence of cholesterol, and healthy dose of fiber, is made with whole-wheat flour for added goodness. But don't be put off by its "good-for-you" ingredients; this bread is every bit as tasty as its two close relations, zucchini and banana bread, but much better nutritionally. And at only about 110 calories a 1/2-inch slice, it's good for your diet, too. * Exported from MasterCook * Pear Crisp Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Topping 1 cup pecan pieces 3/4 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon cinnamon 1/4 cup light brown sugar -- packed 1/2 cup thick oat flakes (old fashioned rolled oats) 1/4 cup unsalted butter -- (1/2 stick) Filling 8 Bartlett or red Bartlett pears -- peeled, cored, and sliced 1/2 cup light brown sugar -- packed 1/4 teaspoon lemon oil or 1 tablespoon fresh lemon juice 1/4 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon cinnamon Preheat the oven to 400F. Grease a 9 X 13-inch baking pan. The Topping: Toast the pecan pieces in the oven for approximately 5 to 10 minutes, or until lightly browned and aromatic. Let the pecans cool, and combine them with the flour, cinnamon, brown sugar, and oats. Cut in the butter until the mixture forms coarse crumbs, about the size of peas. The Filling: Mix the pears with the sugar, the lemon oil or juice, the flour, and the cinnamon. Pour the filling into the prepared baking pan and sprinkle the topping over it. Bake the crisp for 30 to 40 minutes, or until the topping has become golden brown and crunchy, and the fruit is bubbly. Yield: 8 generous servings From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Everyone loves apple crisp, and this version with pears is sure to become a family favorite as well. It's warm, comforting, and just the right way to end dinner on a chilly fall evening. There's a high ratio of "crisp" to fruit here; if you prefer more fruit, simply double the amount of pears. * Exported from MasterCook * Pear Hazelnut 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 -------- ------------ -------------------------------- Crust 3/4 cup King Arthur Unbleached All-Purpose Flour 1/4 teaspoon ground cloves 1/2 teaspoon cinnamon 1/2 cup ground hazelnuts 1 cup sugar 1 teaspoon vanilla 1/8 teaspoon lemon oil or 1 teaspoon grated lemon peel 1 stick butter -- (1/2 cup) softened 1 egg yolk Filling 2 eggs + 1 egg yolk 1/2 cup heavy or whipping cream 1/2 cup milk 2 tablespoons rum 1/4 cup sugar 4 pears -- (4 to 5) Crust: In a large bowl, sift together the flour, cloves and cinnamon. Stir in the hazelnuts and sugar. Add the vanilla, lemon oil or peel, the butter and the egg yolk. Blend until the dough is smooth. Form the dough into a flattened ball and refrigerate it for at least 2 hours. Remove the dough from the refrigerator, and allow it to soften for half an hour. Press the dough into the bottom of a 10-inch springform pan. Bake it in a preheated 450F oven for 18 minutes, or until bubbly and brown around the edges. Remove the crust from the oven and allow it to cool before filling. Filling: In a small bowl, whisk together the eggs and yolk. Add the cream, milk, rum and sugar, stirring just to combine; you don't want the mixture to become frothy. Peel, halve, and core the pears. Slice each in half longitudinally, so that they retain their pear shape. Place the pear halves atop the cooled crust, stem-ends pointing towards the center. Pour the custard over the pears. Bake the cake in a preheated 325F oven for 40 minutes, or until set. Let the cake cool for 15 minutes before serving. Yield: 16 servings Nutrition information per serving (1/16 of cake, 106g): 239 cal, 13g fat, 3g protein, 12g complex carbohydrates, 14g sugar, 2g dietary fiber, 1g alcohol, 96mg cholesterol, 79mg sodium, 116mg potassium, 2mg vitamin C, 1mg iron, 47mg calcium, 60mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Pears are a rather underutilized fruit in baking. Who ever thinks to make pear pie? Or pear muffins? Yet they're as versatile as apples to bake with, and in fact can be used in any recipe calling for apples. They have a strong, distinctive, yet subtle flavor, which teams particularly well with both ginger and vanilla, as well as a variety of spirits -- rum, pear liqueur (naturally) and brandy. * Exported from MasterCook * Pecan Wheat Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons instant yeast 1 cup + 6 tablespoons water 1/4 cup dark brown sugar 2 tablespoons butter 2 1/2 cups King Arthur Special For Machines Bread Flour 1 cup King Arthur 100% White Whole Wheat Flour 1 1/4 teaspoons salt 1 cup walnuts -- chopped, OR 1 cup pecan meal Manual/Mixer Method: In a medium-sized mixing bowl, or the bowl of your electric mixer, combine all of the ingredients. Stir the mixture together, using your hands, a spoon, or your mixer, till the dough forms a shaggy mass that begins to pull away from the sides of the bowl. Knead the dough, by hand or mixer, for about 10 minutes, till it's become smooth. Transfer it to a lightly oiled bowl, turning to coat all sides. Cover the bowl, and allow the dough to rise until doubled in bulk, at least 1 hour. Bread Machine Method: Place all of the ingredients into the pan of your bread machine. Program the machine for manual or dough, and press Start. Examine the dough about midway through the kneading cycle; it should be stiff but smooth, not gnarly. Adjust the consistency with additional water or bread flour, as needed. Allow the machine to complete its cycle. Transfer the dough to a lightly oiled work surface, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch or 9 x 5-inch loaf pan. If you use the smaller pan, the bread will rise very high and a bit outwards, forming a slight "mushroom" shape. Using the larger pan will yield a loaf that's shorter and wider. Tent the dough with lightly greased plastic wrap, or with a dough rising cover, and allow it to rise till it's crowned about 1 inch over the rim of the smaller pan, or has just cleared the rim of the larger pan, about 45 minutes. Bake the bread in a preheated 350F oven for 35 to 40 minutes, tenting it with aluminum foil for the final 15 minutes. The interior temperature of the finished loaf should register 190F on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and place it on a wire rack to cool. While the bread is hot, lightly brush it with butter or margarine, or spray it with butter-flavored pan spray; this will keep the crust soft and give it a nice satiny shine. Yield: 1 loaf From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Whole wheat bread is one of the recipes for which we receive the most customer requests, and we're happy to oblige with yet another one here. Have you ever noticed whole wheat bread's magical transformation in the toaster? Now, you may be a fan of whole wheat bread au naturel, sliced from the loaf and made into a sandwich, or eaten plain. But if you're lukewarm about plain whole wheat bread, try it toasted -- what a difference! The naturally sweet, nutty flavor of the wheat is brought out by the toaster's heat, and the aroma as well as the taste of whole wheat toast brings home once again why wheat is the world's second most popular grain (rice earning top honors). A brunch array of toasts -- whole wheat, oatmeal and cinnamon -- will bring out the appetite in even the pickiest breakfast eater. _____ * Exported from MasterCook * Pesto French Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Warm Water -- 105 - 115 Deg F 1 Pkg Active Dry Yeast -- Fleischmann's 1/3 cups Olive Oil -- Plus 2 Tbsp Olive Oil 2 Tsp Salt 6 cups All-Purpose Flour -- To 6 1/2 C 1 cups Finely Chopped Fresh Parsley 2/3 cups Grated Parmesan Cheese 2 Tbsp Dried Basil 1 Clove Garlic -- Minced (To 2 Cloves Garlic) Cornmeal 1 Egg White -- Beaten With/ 1 Tbsp Water Makes 2 loaves. Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining water, 2 tablespoons oil, salt, and 2 cups flour; blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. In small bowl, combine remaining oil, parsley, Parmesan cheese, basil, and garlic; set aside. Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 15- x 12-inch rectangle. Spread each with half of basil mixture to within 1/2 inch of edges. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by gently rolling back and forth. Place loaves, seam sides down, on large greased baking sheet sprinkled with cornmeal. With sharp knife, make one lengthwise cut (1/8 inch deep) on top of each loaf to within 1 inch of ends. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes. Brush egg white mixture on loaves. Bake at 400F for 25 to 30 minutes or until done. Remove from sheet; let cool on wire racks. Nutrition information per serving (1/24 of recipe): calories 172; total fat 5 g; saturated fat 1 g; cholesterol 2 mg; sodium 148 mg; total carbohydrate 26 g; dietary fiber 1 g; protein 5 g. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Pizza Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Hand Made Pizza and Calzones Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup firmly packed fresh basil leaves 1 cloves garlic -- (1 to 2) 1/4 cup olive oil 1/4 teaspoon salt 1/4 cup walnuts (or almonds) 2 medium-ripe tomatoes 1 cup shredded mozzarella -- cheddar, or Monterey Jack cheese Freshly ground black pepper First, make the pesto. Wash and pat dry the basil. Remove the stems. Put the oil and garlic in a food processor, and blend until the garlic is finely minced. Add the basil leaves and the nuts. Pulse the food processor until the basil and nuts are finely minced, but haven't become a paste. (If you don't have a food processor, just dice the garlic and basil as finely as possible.) Slice the tomatoes. Spread half of the pesto on each partially baked pizza, top with half the cheese, and arrange the tomato slices on top. Sprinkle with black pepper. Finish baking the pizza as directed in the basic crust recipe. Yield: 2 pizzas. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : We figured we'd give everyone a chance to share their favorite pesto recipe -- this one is Sue's. Pesto, fresh tomatoes and mozzarella is a delightful combination, and mirrors closely pizza alla Margherita, a basil, tomato and mozzarella pizza created in Naples in 1889 to honor Queen Margherita, the consort of Italy's King Umberto. * Exported from MasterCook * Petite Brioches Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups All-Purpose Flour 1/3 cups Sugar 1 Pkg Fleischmann's Active Dry Yeast -- Or Rapidrise Yeast 1 Tsp Salt 1/2 cups Milk 1/4 cups Water 1/2 cups Butter Or Margarine 4 Eggs In large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120 to 130F); butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3 eggs, 1 egg yolk (reserve egg white), and 3/4 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Cover; let rise in warm, draft-free place until more than doubled in size, about 1 1/2 to 2 hours. Stir dough down. Cover bowl tightly with plastic wrap; refrigerate overnight. Remove from refrigerator. Punch dough down. Remove dough to floured surface; divide into 2 pieces, one about 3/4 of the dough and the other 1/4 of the dough. Divide larger piece into 24 equal pieces. Shape into balls. Place in 24 well-greased 2 1/2-inch brioche pans or muffin cups. Divide remaining dough into 24 equal pieces. Shape into balls. Make a deep indentation in center of each large ball; moisten indentation slightly with cold water. Press 1 small ball into each indentation. Cover; let rise in warm place until doubled in size, about 45 minutes. Lightly beat reserved egg white; brush on rolls. Bake at 375F for about 15 minutes or until done. Remove from pans; let cool on wire racks. Nutrition information per serving (1 roll): calories 137; total fat 5 g; saturated fat 3 g; cholesterol 46 mg; sodium 150 mg; total carbohydrate 19 g; dietary fiber 1 g; protein 4 g. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pissaladiare Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds onions -- sliced (2 large onions) 1 tablespoon olive oil 1/4 cup drained capers 1 pound fennel -- (1 bulb) 1/2 cup pitted black olives or pitted Kalamata olives* 4 ounces goat cheese anchovies (optional) Saute the onions in the oil until they're translucent and some are just starting to brown. Stir in the drained capers, sliced fennel, and the pitted olives. Spread this mixture on the partially baked pizza. Top with the crumbled goat cheese, and finish baking as directed in the basic crust recipe. (If using anchovies, we suggest adding them after taking the pizza from the oven, as their flavor will be better.) Yield: 2 pizzas. *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Pissaladiare, a specialty of Nice, on the southern French coast, traditionally includes anchovies, black olives and a large quantity of onions. We've substituted salty capers for the salty anchovies (though you may add anchovies, too, if you're a fan), and tempered the pizza with fennel and goat cheese. * Exported from MasterCook * Pita With Herbs Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 tablespoon granulated sugar 1 packet or scant tablespoon active dry yeast 5 1/2 cups King Arthur Unbleached All Purpose Flour -- (5 1/2 to 6 1/2) 1 tablespoon salt 2 tablespoons olive oil in place of an equal amount of -- (2 to 4) water 2 tablespoons fresh basil (or 2 teaspoons dried) 2 tablespoons fresh oregano (or 2 teaspoons dried) Pitas are best made ahead of time so they'll have a chance to cool and deflate before you fill them. So if you're going biking or hiking on the weekend, you'll probably want to make them up during the week. If you work away from home during the day or even if you work at home, you can make up a sponge, with about half the flour with the olive oil and herbs added. Dissolve the yeast and sugar in the warm water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let sit for 10 minutes to give the yeast a chance to get going. When you get back to the sponge later on, add the salt and enough flour to make a dough that is a bit stiff, one that you can easily knead by hand. Turn the dough out of the bowl onto a floured surface and knead it until it is smooth and bouncy, adding only enough more flour to keep it from sticking to the board or you. Give it a rest for about 5 minutes to relax the gluten and make it more cooperative about being shaped. Divide the dough into 8 pieces. Flatten each piece with your hand and then roll each piece with a floured rolling pin, or a pin with a cover, on a floured surface into a circle about 6-inches in diameter and 1/8-inch thick. You may need to let the pieces rest occasionally to relax the dough. Sprinkle baking sheets with cornmeal, and place two circles on each. Or place circles on pieces of parchment paper. Let the dough circles rest here for at least 15 minutes while you preheat your oven to a hot 500F. When the pita circles have finished resting, place the baking sheet on the oven bottom or, if this is not possible, on the lowest rack. If you're using a baking stone, make sure it's on the oven floor, or on the lowest rack. Use a peel to transfer the pitas-on-parchment to the stone. Close the oven door and keep it shut for 1 minute. Don't peek or the pocket may not form. It's this initially fast, hot searing of the outside dough of the pita that makes it separate from the inside. The carbon dioxide gas created by the yeast expands inside and accentuates the separation until the pita blows up like a balloon and the pocket is created. At the end of the minute, place the sheet on a rack higher in the oven and continue baking anywhere from 3 to 7 minutes, until the pitas have blown up into balloons and are lightly browned. If the pitas baked right on the stone, you'll probably want to transfer them to a baking sheet, which is already in place on the oven rack, for this second part of their baking. When they're done, remove the baking sheet from the oven, slide the pitas off and let them cool. They will probably deflate somewhat after cooling. Once they're thoroughly cool you can press more air out of them so they take up less storage room. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : If there are any breads that are designed for summer living, they're the oldest breads in the world, the ones that are flat, portable and quick to cook. Pitas are a great container for a meal on the go. * Exported from MasterCook * Pita With Yogurt And Dill Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 1 tablespoon granulated sugar 1 tablespoon or packet active dry yeast 1 cup yogurt -- plain 5 1/2 cups King Arthur Unbleached All-Purpose Flour -- (5 1/2 to 6 1/2) 1 tablespoon salt 2 tablespoons fresh dill weed (or seeds) Put the water into a mixing bowl and in it dissolve the sugar and yeast. When the yeast is working, blend in the yogurt and three cups of flour. Stir in the dill, cover the sponge and let it go to work. When you get back to the sponge later on, add the salt and enough flour to make a dough that is a bit stiff, one that you can easily knead by hand. Turn the dough out of the bowl onto a floured surface and knead it until it is smooth and bouncy, adding only enough more flour to keep it from sticking to the board or you. Give it a rest for about 5 minutes to relax the gluten and make it more cooperative about being shaped. Divide the dough into 8 pieces. Flatten each piece with your hand and then roll each piece with a floured rolling pin, or a pin with a cover, on a floured surface into a circle about 6-inches in diameter and 1/8-inch thick. You may need to let the pieces rest occasionally to relax the dough. Sprinkle baking sheets with cornmeal, and place two circles on each. Or place circles on pieces of parchment paper. Let the dough circles rest here for at least 15 minutes while you preheat your oven to a hot 500F. When the pita circles have finished resting, place the baking sheet on the oven bottom or, if this is not possible, on the lowest rack. If you're using a baking stone, make sure it's on the oven floor, or on the lowest rack. Use a peel to transfer the pitas-on-parchment to the stone. Close the oven door and keep it shut for 1 minute. Don't peek or the pocket may not form. It's this initially fast, hot searing of the outside dough of the pita that makes it separate from the inside. The carbon dioxide gas created by the yeast expands inside and accentuates the separation until the pita blows up like a balloon and the pocket is created. At the end of the minute, place the sheet on a rack higher in the oven and continue baking anywhere from 3 to 7 minutes, until the pitas have blown up into balloons and are lightly browned. If the pitas baked right on the stone, you'll probably want to transfer them to a baking sheet, which is already in place on the oven rack, for this second part of their baking. When they're done, remove the baking sheet from the oven, slide the pitas off and let them cool. They will probably deflate somewhat after cooling. Once they're thoroughly cool you can press more air out of them so they take up less storage room. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This variation of a pita is a bit daring in terms of the liquid ingredients. Although it is a variation of our plain Pita, we'll give you the whole thing, variations, additions and all. * Exported from MasterCook * Pizza Dough With Variations Recipe By :"J. Mathew" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups. bread flour 1 cups. whole-wheat flour 1 tablespoons. vital wheat gluten 2 tablespoons. sugar 1 tablespoons. salt 1/2 tsp. ground ginger --- 1 Tbsp. active dry yeast -- (I use rapid-rise) --- 3 Tbsp. olive oil 1 cups. lukewarm water --- 6 Tbsp. olive oil -- (approximately) --- Desired pizza toppings Yield: 1 12-16" crust With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add yeast and combine thoroughly. Add water and olive oil; mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. You may repeat for a second rising, but it is not necessary for pizza dough. Preheat oven to 500F for a minimum of 20 minutes (if using bread stone, preheat for at least 30 minutes to allow bread stone to reach proper temperature). Punch down dough and shape into a ball; let rest for 10-20 minutes. Roll out to desired thickness to fit pan, or to size desired. Ensure that the outer edges of dough are slightly thicker so that toppings do not drip off during baking. Brush dough all over with olive oil. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough has risen slightly (about 20-25 minutes). Turn heat down to 425F (or 375 if using convection); immediately uncover dough and place into oven for 10 minutes. Remove dough from oven; place toppings on pizza. Place pizza back into oven for approximately 25 minutes, or until toppings start to bubble and edge of crust begins to brown slightly. Cut into wedges and serve immediately. VARIATION #1: To make a nice herbed pizza crust, add dried or fresh herbs along with the dry ingredients when mixing. These might include herbs such as basil, thyme, oregano, parsley, rosemary, and sage in the quantities that you like best. Alternately, you may wish to use an Italian herb mix which already contains various herbs. If the mix includes salt be sure to reduce the amount of salt you add in the recipe, perhaps cutting it in half. VARIATION #2: Pizza doesn't have to be round like many of the pies you see in restaurants! If you don't have a round pizza pan, just press the dough into a square jelly roll pan. For a deep-dish pizza, you may even want to use a 9x13 brownie pan. Using a square pan makes it easier to cut into even-sized squares when it's finished baking. From "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Rustica Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Pizza and Calzones Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 2 cups King Arthur Unbleached All-Purpose or -- or a combination Round Table Unbleached Pastry Flour 1/2 teaspoon salt 10 tablespoons cold butter -- (1 1/4 sticks) 1 tablespoon lemon juice or vinegar 2 tablespoons cold water -- (2 to 3) Filling 5 eggs 1 pound ricotta cheese 1 small onion -- chopped 1 cup grated Parmesan cheese 1 tablespoon chopped parsley -- dried or fresh 1/2 teaspoon coarsely ground black pepper 1/2 teaspoon salt (more or less -- to taste) 2 tablespoons olive oil 4 large cloves garlic 1 can tomato sauce -- (16 ounces) 1 tablespoon granulated sugar 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2/3 cup sliced black olives 1/2 pound mozzarella cheese -- shredded 1 large green bell pepper For Crust: In a mixing bowl, combine the flour and salt. Cut in the butter (with a fork, pastry blender, your fingers or a mixer) until mixture resembles coarse crumbs. Sprinkle vinegar and water, a bit at a time, over flour mixture, stirring until mixture just holds together. Pat and squeeze into a flat disk and refrigerate at least 1 hour. For Filling: Beat the eggs, and stir in the ricotta cheese, onion, Parmesan, parsley, salt and pepper. Set aside. Heat the oil in a frying pan. Crush or dice the garlic, and add it to the hot oil, frying until golden. Stir in the tomato sauce, sugar, oregano and basil*. Add olives. Simmer for 5 minutes. Core and seed the green pepper, and slice into thin matchsticks. To Assemble: Divide the crust in two pieces, making one piece just slightly larger than the other. Roll out the smaller piece and fit into a 10" pie pan**. Sprinkle a little milk (about 1 teaspoon) into the crust, and spread it around with your fingers; this helps seal the crust and keeps it from becoming soggy. Spread half of the ricotta-Parmesan mixture into the crust. Sprinkle on half the mozzarella, then spread with half the sauce, and top with half the green pepper. Repeat layers. Roll out the top crust, and place it over the bottom crust and filling, pinching all around to seal securely. Use a sharp knife to make three parallel slashes in the top crust. Bake in a preheated 425F oven for 35 to 40 minutes, or until crust is golden and filling is bubbling. Remove from oven and let stand at least 30 minutes before serving (if you don't wait, your filling ingredients will flow like lava as soon as you slice the pie). Store in the refrigerator; serve warm, at room temperature or cold. *If you wish to skip all this, simply substitute a 16-ounce jar of spaghetti or pizza sauce for the oil, garlic, tomato sauce, sugar and spices. **You can also use a 10-inch springform pan. Note: Sliced pepperoni is a nice addition to the filling. Nutrition information per serving (1/8 of recipe, 292 g): 607 cal, 42 g fat, 25 g protein, 30 g complex carbohydrates, 2 g sugar, 4 g dietary fiber, 272 mg cholesterol, 1327 mg sodium, 450 mg potassium, 23 mg vitamin C, 5 mg iron, 519 mg calcium, 394 mg phosphorus. Note: using part-skim mozzarella cheese and part-skim ricotta cheese will lower fat to 36 g. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Pizza rustica is a savory, deep-dish pie, native to Italy, which bears little resemblance to the flat pizzas we're used to in this country. The traditional pizza rustica incorporates ham, cheese, eggs and a white sauce in a rich pastry shell. However, there are as many variations on this dish as there are Italian bakers! This version, featuring a buttery crust and vegetable-cheese filling, has been a take-along favorite of ours for some years now. Bake it, enjoy some warm from the oven (not hot; let it cool a bit so the cheeses settle), then refrigerate the remainder to pack on a picnic. * Exported from MasterCook * Plain Pita Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water 1 tablespoon granulated sugar 1 packet or scant tablespoon active dry yeast 5 1/2 cups King Arthur Unbleached All Purpose Flour -- (5 1/2 to 6 1/2) 1 tablespoon salt Pitas are best made ahead of time so they'll have a chance to cool and deflate before you fill them. So if you're going biking or hiking on the weekend, you'll probably want to make them up during the week. If you work away from home during the day or even if you work at home, you can make up a sponge, with about half the flour. Dissolve the yeast and sugar in the warm water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let sit for 10 minutes to give the yeast a chance to get going. When you get back to the sponge later on, add the salt and enough flour to make a dough that is a bit stiff, one that you can easily knead by hand. Turn the dough out of the bowl onto a floured surface and knead it until it is smooth and bouncy, adding only enough more flour to keep it from sticking to the board or you. Give it a rest for about 5 minutes to relax the gluten and make it more cooperative about being shaped. Divide the dough into 8 pieces. Flatten each piece with your hand and then roll each piece with a floured rolling pin, or a pin with a cover, on a floured surface into a circle about 6-inches in diameter and 1/8-inch thick. You may need to let the pieces rest occasionally to relax the dough. Sprinkle baking sheets with cornmeal, and place two circles on each. Or place circles on pieces of parchment paper. Let the dough circles rest here for at least 15 minutes while you preheat your oven to a hot 500F. When the pita circles have finished resting, place the baking sheet on the oven bottom or, if this is not possible, on the lowest rack. If you're using a baking stone, make sure it's on the oven floor, or on the lowest rack. Use a peel to transfer the pitas-on-parchment to the stone. Close the oven door and keep it shut for 1 minute. Don't peek or the pocket may not form. It's this initially fast, hot searing of the outside dough of the pita that makes it separate from the inside. The carbon dioxide gas created by the yeast expands inside and accentuates the separation until the pita blows up like a balloon and the pocket is created. At the end of the minute, place the sheet on a rack higher in the oven and continue baking anywhere from 3 to 7 minutes, until the pitas have blown up into balloons and are lightly browned. If the pitas baked right on the stone, you'll probably want to transfer them to a baking sheet, which is already in place on the oven rack, for this second part of their baking. When they're done, remove the baking sheet from the oven, slide the pitas off and let them cool. They will probably deflate somewhat after cooling. Once they're thoroughly cool you can press more air out of them so they take up less storage room. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Pita bread is another ancient flat bread made from the same sort of dough that pizza and focaccia is. It's the way it's baked that creates the pocket. Here's a recipe for the kind of pita you'll find on the grocery shelf. (For those of you who are aficionados of whole wheat flour, you can substitute 1 or 2 cups of King Arthur Stone Ground Whole Wheat Flour for an equal amount of King Arthur Unbleached All-Purpose Flour (just remember to put the whole wheat flour in the sponge). * Exported from MasterCook * Popovers Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 1/2 cups whole milk King Arthur Unbleached All-Purpose Flour 1/2 teaspoon salt 1/4 cup unsalted butter -- (1/2 stick) melted Place all of the ingredients in a blender in the order indicated above. Blend for 30 seconds, stopping midway through to scrape down the sides of the jar. Allow the batter to rest for 15 minutes, while you preheat your oven to 450F. Grease 12 muffin cups thoroughly, greasing the area around the cups as well as the cups themselves. Use solid shortening, or non-stick vegetable oil spray. Fill the cups about two-thirds full with the batter. Bake the popovers for 20 minutes, then reduce the oven temperature to 350F and bake for an additional 10 minutes. Resist the urge to open the oven door at any time during this process. Remove the baked popovers form the oven, allow them to cool in the pan for 5 minutes, then gently turn them out of the pan to cool on a wire rack. Serve warm; they're quite rich and don't really need butter. But there really isn't much that's quite so satisfying, visually or taste-wise, as a cold pat of butter melting into the soft, golden interior folds of a popover. Yield: 12 popovers. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : We like the following recipe because it's easily made, doesn't require a popover pan, and makes an even dozen popovers. Add a teaspoon of dried mixed herbs, if you like, or some minced onions or grated cheese; be aware, though, that anything other than the herbs will weigh the popovers down, increasing the chance they won't rise very high.