* Exported from MasterCook * Poppy Seed 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 -------- ------------ -------------------------------- 2 cans poppy seed filling 1 egg -- beaten 1 teaspoon cinnamon 2/3 cup walnuts -- chopped 2/3 cup candied lemon peel Combine poppy-seed filling, egg, cinnamon and walnuts in a saucepan over medium heat. Stir constantly to prevent sticking. Heat until mixture is thickened. Remove from heat. Add candied peel and set aside to cool. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Seed Rolls 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 -------- ------------ -------------------------------- 2 cups warm water 2 tablespoons active dry yeast 1/2 cup light brown sugar 1/4 cup non-instant dry milk powder (This is -- you can omit it, or use 1 cup of milk in place of one of the cups of water. You may wish to scald the milk first to inhibit any enzymes in the milk that may interfere with yeast activity.) optional 1 tablespoon salt 1/4 cup poppy seeds 3 cups King Arthur Unbleached All-Purpose Flour 3 cups King Arthur Stone Ground Whole Wheat or -- 100% White Whole Wheat Flour Pour the water into a large bowl. Sprinkle the yeast on top and stir with a whisk until dissolved. Add the brown sugar and 1 cup of the all-purpose flour. Let this sit for about 10 minutes, to give the yeast a chance to get started. Stir the dry milk, the salt, the poppy seeds and 1 cup of the unbleached flour together and add to the yeast mixture. Stir until well combined. Add the rest of the flours, a cup at a time, stirring well after each addition, until the dough has pulled away from the sides of the bowl. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough is smooth. Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap. Place the bowl in a warm, draft-free spot and let rise until it has doubled in size, 1 1/2 to 2 hours. Punch the dough down and turn it out onto a floured counter. Divide the dough into two equal pieces and roll each into a rope 24 inches long. Cut each rope into 24 one-inch pieces. Roll each piece into a round ball and place on a greased or parchment-lined baking sheet. The rolls need to be two inches apart. Spray the rolls with water and let rise for about 30 minutes, until they're a little swollen. Preheat the oven to 400F while the rolls are rising. Bake the rolls for 15 to 20 minutes, or until well-browned and baked through. Cool on racks. Yield: 48 rolls Nutrition information per serving (2 rolls, 39g):129 cal, 1g fat, 8g protein, 22g complex carbohydrates, 4g sugar, .1g cholesterol, 275mg sodium, 120mg potassium, 1g iron, 63mg calcium, 91mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These are tiny 2-inch rolls like the ones that you find in restaurants. They have a touch of sweetness from the brown sugar, and are especially delicious when served piping hot. While I love little rolls, you can certainly make larger rolls or loaves as well. If you choose to make larger breads, the only adjustment you need to make is in the baking time. A 4-inch roll will take about 25 minutes, while two standard loaves will take 35 to 40 minutes. * Exported from MasterCook * Port Walnut Squares Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Base 3/8 cup butter -- (6 tablespoons) at room temperature 3/4 cup light brown sugar -- firmly packed 1 egg 1/2 teaspoon vanilla 2 tablespoons milk 4 tablespoons port* 1 cup walnuts -- (4 ounces) toasted and finely ground 1/2 cup King Arthur Unbleached All-Purpose Flour 1/2 teaspoon baking powder 1/4 teaspoon salt Glaze 1 tablespoon butter -- at room temperature 1 pinch salt 1 cup confectioners' sugar 2 tablespoons port* 1/4 cup walnuts -- (1 ounce) toasted and finely ground *Not having port on hand in our test kitchen, we substituted a combination of 4 1/2 teaspoons red wine (Cabernet Sauvignon) and 1 1/2 teaspoons brandy for each 2 tablespoons port, which seemed to work well. Base: Preheat the oven to 350F. In a medium-sized bowl, cream together the butter and sugar until light and fluffy. Add the egg and vanilla, and beat well. Stir in the milk and 2 tablespoons port. In a separate bowl, combine the nuts, flour, baking powder and salt. Fold the nut mixture into the butter mixture, mixing only until all ingredients are incorporated. Spread the batter into a lightly greased 9 x 9-inch pan. Bake for 20 to 25 minutes, or until a cake tester inserted into the center comes out clean. Transfer the pan to a cooling rack and immediately brush the bars with the remaining 2 tablespoons port. Cool to room temperature. Glaze: When the bars are cool, mix the butter, salt, sugar and port together, using additional liquid if necessary to achieve a spreadable consistency. Cover the bars evenly with the glaze, sprinkle with the ground walnuts, and let stand until the glaze is firm. Cut into squares when completely cool. Yield: 30 squares Nutrition information per serving (1 bar, 1/30 of recipe, 26g): 105 cal, 5.5g fat, 1g protein, 2g complex carbohydrates, 9g sugar, 17mg cholesterol, 32mg sodium, 67mg potassium, 30RE vitamin A, 19mg calcium, 28mg phosphorus. An intriguing name, we thought, to begin a journey, one that begged, "Try me!" So we did, and when these sophisticated little squares emerged from the test kitchen with their very moist base, intriguing depth of flavor, and frosting ingeniously colored in a lovely pastel pink, they seemed a perfectly appropriate choice for an issue embracing both springtime and teatime. Susan Kent, leader of our customer service team here at The Baker's Catalogue, was so enamored of the frosting that she vowed to make it at home that very evening. She applauded all three versions of the squares we tested, and generously bestowed upon them the compliment of "melt-in-your-mouth. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #12 Recipe By :The Secrets of Jesuit Breadmaking,Rick Curry, S.J. Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium baking potato -- peeled and coarsely chopped 3 tablespoons butter 2 tablespoons sugar 1 teaspoon salt 1 cup skim or whole milk 1 package active dry yeast 6 cups unbleached all-purpose flour Boil the potato for 15 to 20 minutes, until it's very tender. Drain the potato but reserve the potato water and let it cool. Combine the potato, butter, sugar, and salt. Mix thoroughly. Gradually add 3 tablespoons of the milk and beat until the mixture is very smoothly pureed. Blend in the remaining milk. Combine the yeast and 3/4 cup of the potato water in a large bowl, stirring until yeast is dissolved. Set aside for 5 minutes. Stir in the potato mixture. Beat vigorously for 10 minutes, gradually adding 3 cups of the flour. Continue to beat and add flour until dough begins to pull away from the sides of the bowl. Turn out on a lightly floured surface. Knead the dough for 5 to 8 minutes, until it's smooth and elastic, adding flour as necessary to prevent the dough from sticking. Lightly oil a large bowl. Place dough in bowl, turning the ball over to coat completely. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk -- about 1 hour. Grease two 9 x 5-inch loaf pans. Punch down the dough. Divide in half, shape into loaves, and put in the pans. Cover with a tea towel and let rise again until doubled in bulk -- 40 to 45 minutes. Preheat the oven to 375F. Dust loaves slightly with flour before you bake (this gives them a more rustic look). Bake for about 40 minutes, until they are well browned. Transfer to a wire rack to cool. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #13 Recipe By :Bernard Clayton, New Complete Book of Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Food Processor Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 small potatoes -- to medium-sized 2 cups water -- * 5 cups bread or all purpose flour -- (approximately) 2 pkgs. dry yeast 1 tablespoon salt 2 tablespoons sugar 1/4 cup butter -- (1/2 stick) * (WARNING: I have a note written to myself on a post-it note on this page, saying that even 1 1/2 cup water was too much.) Boil the peeled potatoes in the water. Add nothing to the potatoes during cooking. Pour off the liquid and reserve. (The recipe says to add more water if necessary to get 1 3/4 cups potato water. I haven't made this in a while, but I think that what I used to do was just use whatever water was left after cooking the potatoes and that was probably plenty.) Rice or mash the potatoes and set aside. Measure 3 cups flour into a mixing or mixer bowl, and add the yeast, salt, and sugar. Blend. Into a saucepan pour the potato water, the butter, and potatoes. Place over medium heat until the liquid is hot (120 degrees) to the touch, and the butter has softened or melted. Add to the flour mixture. Add flour, 1/4 cup at a time, to form a rough mass, and beat with a wooden spoon for 100 strokes or use a dough hook for 3 minutes in the mixer until the dough is smooth. Knead for 10 minutes. Place dough in a greased bowl and cover with plastic wrap, and allow to rise for 1 1/2 hr. or until doubled in volume. Punch down dough and divide into two equal pieces. Shape into loaves and allow to rise again for about 40 minutes. Preheat the oven to 400F before baking. Bake in the hot oven for 15 minutes, then reduce temperature to 350 and continue baking 25 minutes or until loaves are golden brown and sound hollow when the bottom crust is tapped. I used to cut this recipe in half and make it in the food processor, which made the liquid amount much easier to deal with--I just added whatever was necessary to give the dough the right consistency. I'm sure that's why I haven't had any trouble with the recipe even though I think the flour/liquid ratio is off. You might want to make it in the food processor, too, if you have one, especially if yours is big enough to accomodate the entire recipe. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is the potato bread I like best. It really is delicious bread. * Exported from MasterCook * Potato Bread #14 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 2/3 cup milk 1 whole egg 2 tablespoons butter 3 cups bread flour 1/2 cup potato flakes -- instant 1 tablespoon sugar 3/4 teaspoon salt 2 teaspoons bread machine yeast Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the Basic/White cycle and press start. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread From Refigerator Roll Dough Recipe By :Betty Crocker's Cookbook, Golden Press, 1979 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/2 cups warm water 1 cup unseasoned lukewarm mashed potatoes 2/3 cup sugar 2/3 cup shortening 2 eggs 1 1/2 teaspoon salt 6 cups all-purpose flour -- * (6 to 7) * if using self-rising flour, omit salt In this, my first attempt to make these rolls......I was looking for a very rich dough....so I cut back on the amount of water called for to 3/4 cup and used about 6 cups of flour including that needed for the kneading process. I also used the water in which the potatoes were cooked as the "water ingredients." Next time I might cut back even more on the water to 2/3 cup as the dough was very slack and a little difficult to work with, particularly in forming the roll recipe. You can substitute 3 to 4 cups whole wheat flour for the second addition of the all-purpose. Disolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth & elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly and refrigerate at least 8 hours but no longer than 5 days. Punch dough down, divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe. Bread loaf was made 3 days after preparing the dough. Removed 1/2 of the total dough from the refrigerator and allowed to come to room temperature about 1 1/2 hours. Turned the dough out on a floured board and punched down. Allowed to rest several minutes then kneaded it for another few minutes. Placed the dough in an 8 1/2 x 4 1/2 x 3 inch loaf pan which had been well greased with Crisco. Sprayed the top with olive oil, covered and allowed to rise about 1 1/2 hours. In my case the dough did not rise above the rim of the pan. Brushed the top with melted butter and baked in a preheated oven about 40 minutes at 365F (that's correct, 365F). Tested with instant read thermometer. It reached the required 190F in the 40 minutes baking time. Brushed top of loaf as soon as it came out of the oven. The aroma of this bread baking was so seductive that as soon as I removed it from the pan I just had to taste it, despite all the rules that say "allow to come to room temperature." The first two slices cut very easily while still hot and what a delightful taste: very yeasty and extremely light. From Joni Repasch - - - - - - - - - - - - - - - - - - - NOTES : Because I love bread using potatoes my first choice was the Refrigerator Roll Dough which called for potatoes as an ingredient. I found this recipe excellent. The recipe calls for using 1/4 of the recipe to make about 6-8 rolls. Remainder of the dough can be kept up to five days. After the 2nd day of making rolls thought I'd try making the last half as a loaf bread. What a wonderful surprise. Delicious. Here is the method I used. Used KitchenAid for mixing and kneading. * Exported from MasterCook * Potato Dough Baked Goods, Edna Ruth Byler's Recipe By :More-with-Less Cookbook, Doris Janzen Longacre Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Miscellaneous & Tips Rolls Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dissolve: 3 pkg dry yeast in 1 cup lukewarm water --- Mix in large bowl: 1 qt scalded milk 2 cups mashed potatoes -- (no milk or butter) 1 cup butter and margarine -- 1/2 cup each 1 cup sugar --- Let cool to lukewarm then add: Yeast mixture 6 cups flour Let stand until mixture foams -- (about 20 minutes) --- Add: 2 eggs -- beaten 1 tablespoon salt 11 cups flour -- (11 to 12) -- (a little more or less -- the dough should be soft) Turn out onto floured board and knead until satiny. Let rise in warm place until doubled in bulk. The dough then may be used to form doughnuts, cinnamon buns, sticky buns, or dinner rolls, which are covered and left to rise until not quite doubled. The doughnuts then are fried in hot shortening at 375 degrees. When drained and while still hot, they are dipped into a glaze of one's choice and a chopstick is inserted through the holes so a number of doughnuts drain over the bowl of glaze until the next doughnuts are ready to be dipped. The cinnamon buns, sticky buns, and dinner rolls are baked at 400 degrees for approximately 8 minutes on the lower oven rack, then shifted to the upper rack for approximately another 8-10 minutes. Coffee cake may be made by putting leftover bits of dough into a greased pan. Dab or punch holes in the dough, spread with butter, and sprinkle sugar and cinnamon on top. Let rise until not quite double, then bake as described in the paragraph above. When I make this wonderful potato dough, I divide it into fourths and make a batch each of doughnuts, cinnamon buns, sticky buns, and dinner rolls, and create a coffee cake with the leftover dough scraps. The yield of the productive day may be frozen after the baked goods have cooled. Wrap them well and place in large plastic bags. From Lynn E Cragholm - - - - - - - - - - - - - - - - - - - NOTES : I am submitting a wonderful potato dough recipe that originally appeared in the 1977 More-with-Less Cookbook published by Herald Press. The recipes and "suggestions by Mennonites on how to eat better and consume less of the world's limited food resources" were compiled by Doris Janzen Longacre. (Edna Ruth Byler, Akron, PA, was widely known through the early lean years for baking classes she held, teaching her master recipe) * Exported from MasterCook * Potato Rolls #2 Recipe By :Fleischmann's Bake-it-easy Yeast Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups warm milk -- (105-115F) 2 tablespoons sugar 2 teaspoons salt 1/4 cups butter or margarine 1 cups warm water -- (105-115F) 1 pkg. Active Dry Yeast 2 eggs -- at room temperature, beaten 1 cups instant potato flakes or granules 4 1/2 cups all-purpose flour -- (4 1/2 to 5 1/2) (makes 2 dozen rolls) Combine warm milk, sugar, salt and butter/margarine. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk mixture, eggs instant potatoes and 3 c flour. Beat until smooth. Stir in enough additional flour to make a slightly stiff dough. Turn dough out onto lightly floured board; knead until smooth and elastic, about 8 minutes. Place in 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; turn out onto lightly floured board. Divide dough in half. Divide each half into 12 equal pieces; form into smooth balls. Place in 2 greased 9-inch round cake pans. Cover, let rise in warm place, free from draft, until doubled in bulk, about 30 minutes. Bake at 400F about 20 minutes, or until done. Remove from pans and cool on wire racks. From "Pat Stewart" - - - - - - - - - - - - - - - - - - - NOTES : My family has loved these potato rolls. Perhaps you will, too. * Exported from MasterCook * Potica #3 (Traditional Slovenian Holiday Cake) Recipe By :Copyright 1992 - 1995 by Weyand Associates, Inc. Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --YEAST:-- 2 Pkgs. dry yeast 1 Teaspoon sugar 1/4 Cup warm water --DOUGH:-- 5 Cups flour -- 4 cups to start -- adding additional flour as needed 1 1/4 Cups warm milk 1/2 Cup softened butter or margarine 3 egg yolks 1/2 Cup sugar 2 Tablespoons dark rum -- (or vanilla) 1 grated lemon rind 1 Pinch salt --FILLING:-- 6 Cups finely ground walnuts -- ( approx. 1-1/2 to 1 3/4 pound) 1 Cup finely ground golden raisins 1/2 Cup white sugar 1/2 Cup brown sugar 2 Tablespoons dry bread crumbs 1/2 Teaspoon cinnamon 1/2 Teaspoon ground cloves 1/2 Cup honey 3/4 Cup thick cream -- (or 1/2 and 1/2) 1/2 Cup butter -- (or margarine) 3 egg whites -- beaten stiff Yeast: Sprinkle sugar over yeast and add warm water. Let it stand until twice its original volume. Dough: Mix softened butter, sugar and egg yolks until the sugar is well dissolved and mixture is frothy. Set aside. Warm up the milk, mix in salt, lemon peel, and rum, and add to the butter mixture. Form the dough out of the 4 cups of flour, yeast, and milk mixtures. The trick is not to pour in all the milk mixture immediately; use about 3/4 to start with, then add more as the dough forms. Beat with electric mixer until smooth and elastic. Then keep adding flour as needed, and mixing with a wooden spoon until of consistency that dough can be handled without sticking. Place dough on floured board and knead for about 15 minutes, adding flour as needed to make a non-sticking dough. Place dough in a well-greased bowl; turn dough upside down to grease top. Cover and let rise in warm place for about 1-1/2 to 2 hours until double in bulk. While dough is rising, prepare filling. Filling: Mix walnuts and raisins, and grind them together to keep raisins from clumping. Combine all dry ingredients. Warm the cream and honey, and melt the butter in this mixture. Add cream mixture to dry ingredients and mix completely. Fold in beaten egg whites last. Let filling cool as you roll out dough. Assembly: Roll out dough on table covered with a tablecloth well sprinkled with flour. Roll out to 1/4" thick, 18" x 24" or bigger. Spread cooled filling over entire dough evenly. Start rolling up dough by hand, jelly roll fashion, stretching dough slightly with each roll. Start at an 18" edge and roll in the 24" direction. Keep side edges as even as possible. Continue to roll by raising the cloth edge slowly with both hands so the dough rolls itself. Dust away any excess flour on the outside of the dough with a pastry brush as you roll. Prick roll with a toothpick as needed to eliminate air pockets. With the edge of a spatula (pancake flipper) cut off each end of roll to make it the length needed to fit around the inside of an angel food cake pan. Place in well-greased angel food cake pan or Bundt cake pan, being sure to arrange the seam where the roll ended against the center. If you have a two-piece angel food cake pan, it is easiest to roll the loaf onto and around the bottom plate of the pan, and then lower this into the body of the pan. Cover with a cloth and let rise in a warm place until double in volume. Bake about 1 hour at 325F. Put cut-off ends in greased loaf pans, cover with cloth and let rise in a warm place until double in volume, then bake for 30 to 35 minutes at 325F. For a shiny crust, brush top before baking with 1 egg beaten with 1 Tablespoon milk, OR brush top with melted butter when taken from oven. Let stand one hour before removing from pan. Loosen sides and bottom with knife. Turn onto wire rack to remove, then turn over again onto another wire rack to cool right-side up. Once completely cool, turn upside-down on a cake plate and sprinkle with powdered sugar. Potica (paw tee' tzah) is a traditional Slovenian holiday cake. Variations of it are also common in several other Eastern European countries. When my Polish house cleaner saw it on the counter, she said, 'Oh. Christmas Cake!' Some of my fondest childhood memories are of being at my grandmother's house and helping with the potica, and then enduring the smell for hours before it was done and cool enough to eat. My grandmother came over from the old country when she was twenty, and lived in a Slovenian neighborhood in my hometown, and could she make a tremendous potica! Well, my grandmother has been gone for twenty years, but when I ran across a recipe for potica on the Slovenia home page, I had to try it. And I was disappointed. It just wasn't the same as my grandmother's. So I challenged my mother to remember how her mother had made it. And we looked up a dozen or more recipes in cookbooks and from other family members and friends. And we made several poticas, refining the recipe until we had it right. And now I can make potica as good as grandma's. The smell takes me back to my childhood and her kitchen, and so she is with me still. And my child will take the smell with him, too, but this time he will have the recipe! One thing to note. Potica is supposed to rise very high, topping out an angel food cake pan. In Slovenia they use special ceramic pans which are higher still. To get the rise you should have, the ingredients, the bowls, and the pans should all be warm, at least room temperature, and the kitchen should best be very warm as well. This way your potica won't catch a chill and fail to rise to expectations. Measurements are all in English units, but the Slovenia home page has conversions to metric and traditional Slovenian units. Copyright 1992 - 1995 by Weyand Associates, Inc. Last updated: December 4th, 1995 These pages maintained by: Richard F. Weyand >From: Don Wolf snardo@onramp.net From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potica #4 (Croatian Nut Roll) Recipe By :"hcopeland" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Dry Yeast 2 cups Water -- Lukewarm 3/4 cups Sugar 33 Tsp Salt 4 Egg Yolks 1/2 cups Butter 8 cups All-Purpose Flour -- Sifted Filling: 2 Lb Shelled Ground Nuts -- To 3 Lbs 2 cups Sugar -- To 3 C 1 Can Pet Milk -- Or 1 Pint Half-And-Half 2 Tsp Vanilla 1/2 cups Butter Or Margarine 4 Egg Whites -- Beaten, Optional This is the recipe from my Grandmother for nut roll. Stir yeast into water. Mix butter, milk, sugar, and salt. Add egg yolks, yeast mixture and 2 cup flour. Mix thoroughly. Add remaining flour and turn dough out on a floured surface. Knead until smooth, elastic and does not stick to surface. Place in greased bowl and let rise 1 hour. After it has risen, divide into 4 equal parts. Do not knead. Roll each piece to about 1/8 inch thick. Spread with cooled filling. Roll jelly-roll style and place seam down in a greased pan. Let rise for 1 hour. Bake 40 - 45 minutes at 350F. Filling: Mix milk, salt, margarine and sugar. Heat slightly until margarine melts and sugar is dissolved. Add nuts then to stretch mixture you can fold in beaten egg whites. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Prune Wheat Muffins Recipe By :Better Homes & Gardens, September 1985 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Fruit and Spice Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 3/4 cup whole wheat flour 1/3 cup brown sugar 1 tablespoon baking powder 1/2 cup pitted prunes 2 eggs 3/4 cup milk 1/3 cup cooking oil Chop prunes coarsely and mix with eggs. Add flours, sugar, and baking powder and mix. Add milk and oil and mix thoroughly but not overmuch - just till everything is well combined. Fill greased muffins cups 2/3 full. Bake in 400 degree oven for 15-20 minutes. Makes 12. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpernickel Bread #7 Recipe By :Lora Brody, 1996 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Food Processor Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast -- Note 1 2 Tbsp Lora Brody's Sour Dough Bread Enhancer -- To 3 Tbsp Depending On Degree Of Sour Desired 3 Tbsp Hershey's(r) Cocoa Not Dutch Process 2 cups All-Purpose Flour -- Unbleached 1 cups Pumpernickel Flour -- Or 1 Medium Rye Flour 2 1/2 Tsp Salt 1/2 cups Altus 1 cups Warm Water -- Note 2 4 Tbsp Cornmeal 1/3 cups Vegetable Oil 2 Tbsp Black Strap Molasses 1 Egg White -- Mixed With 2 Tbsp Water Black Caraway Seeds This recipe can be made in the bread machine, in the food processor or by hand. If using the mixer or processor be very careful not to add enough flour to form a discreet ball of dough as this will make for a dry loaf of bread. Note 1: (this is not rapid rise, but instantly dissolving) such as Red Star or SAf Instant Note 2: or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading Stand mixer: place all the dry ingredients in a stand mixer fitted with a dough hook. With the machine on lowest speed, add the remaining ingredients except the egg white and caraway seeds. Increase the speed to medium and knead 5-7 minutes, adding more liquid if necessary to make a slack, moist dough which will not form a discreet ball. Cover the dough and allow it to rise until almost double in bulk. Punch down the dough and knead for another 4-5 minutes. Allow the dough to rest, covered for 10 minutes before shaping and baking (see below).* Food processor: Place all the dry ingredients in a large, heavy duty food processor fitted with the plastic blade. With the processor on add the wet ingredients except the egg white and caraway seeds. Process for 60 seconds. The dough should be very moist and slack - it will not form a discreet ball. Allow the dough to rise in the processor or in a covered, oiled bowl, until double in bulk, then process for an additional 60 seconds. Remove the dough to a lightly floured work space, cover and allow it to rest for 15 minutes Bread machine: Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface.* To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190F on an instant read thermometer. *The taste and texture of all doughs and this one in particular will benefit from an additional long, slow, cool rise. If you have the time, after the final rise and before shaping, place the dough in a large-sized zip lock bag and place it in the refrigerator for 4-24 hours, then proceed with the shaping and baking. >From: Sue Hermosillo - - - - - - - - - - - - - - - - - - - NOTES : Like all hearty dark grain loaves, pumpernickel bread is best not over risen. This version is dense and moist and makes a compact, finely textured loaf. The flavor and texture are developed with multiple kneads and a long, slow cool rise before the bread is shaped for the final rise and baking*. Don't be tempted to rush the process or you'll end up with a brick. Pumpernickel flour is a medium grind rye flour which contains almost no gluten and will not rise unless combined with other flour (such as white). The traditionally added black caraway is available in specialty food stores and by mail order from King Arthur. Altus is a mash made by soaking small pieces of stale sour rye bread in water overnight in the refrigerator and then squeezing out the excess liquid. * Exported from MasterCook * Pumpkin Chip Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup ground ginger 1/4 teaspoon ground cloves 1/2 cup butter or margarine 1 cup white sugar 2 eggs 3/4 cup pumpkin 3/4 cup chocolate chips 3/4 cup chopped nuts 1/2 cup confectioners sugar 1 tablespoon milk 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1 In a large bowl mix together the flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. 2 In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth. 3 Alternatly add the liquid ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Pour into 2 greased 9x5 inch loaf pans. 4 Bake in a preheated 350F (175C) oven for 45-50 minutes. Makes 2 loaves Description: "Glazed pumpkin bread with chocolate chips. This is really good stuff." From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Gingerbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup butter or margarine 2/3 cup brown sugar -- packed 2 eggs 1 cup canned pumpkin 1/2 cup light molasses 1/2 cup milk 2 1/2 cups flour 1 tablespoon fresh grated ginger -- or 1 tsp. dried ground ginger 1 1/2 tsp. cinnamon 1 tsp. baking powder 1 tsp. baking soda orange oil -- (optional) Cream butter and brown sugar in the mixer. Add eggs and pumpkin and mix a couple minutes. Add remaining ingredients and beat until smooth. Spread mixture in a 9 X 13 pan sprayed with nonstick spray and bake at 350F for 35-40 minutes. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is very good. I wish I could give proper credit for this recipe, but I can't remember where I found it. * Exported from MasterCook * Pumpkin Nutmeg Dinner Rolls Recipe By :Gourmet October 1991 Serving Size : 14 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 ounce active dry yeast -- (about 2 1/2 teaspoons) 1/3 cup sugar 3/4 cup milk -- heated to lukewarm 7 cups all-purpose flour -- (7 to 8) 1 teaspoon freshly grated nutmeg 1 teaspoon salt 1 1/2 sticks cold unsalted butter -- (3/4 cup) cut into bits 1 large whole egg -- beaten lightly 2 cups fresh pumpkin puree -- or a 16-ounce can pumpkin puree egg wash: beat 1 large egg yolk -- with 1 tablespoon water In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin puree, and the yeast mixture and stir the dough until it is combined well. Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350F. oven for 25 minutes, or until they are heated through. Makes 14 rolls. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pumpkin Spice Bread #2 Recipe By : Serving Size : 24 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 canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking powder 1/2 tsp. nutmeg 3/4 tsp. ground cloves 1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. 2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. 3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Quick And Easy Pizza Using Rice Flour Recipe By :USA Rice Federation Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Pizza and Calzones Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Rice Flour 1 Pkg Gluten-Free Quick Rise Yeast 1 Tsp Salt 1/2 Tsp Xanthan Gum 1 1/4 cups Warm Water (120-130F) , Divided 3 Tbsp Olive Oil 1 Tbsp Honey Cornmeal -- Optional 1 cups Prepared Pizza Sauce Topping: -- Your Choice Sliced Tomatoes Sliced Onions Sliced Mushrooms Sliced Olives Sliced Zucchini Sliced Yellow Squash Sliced Red Or Yellow Bell Peppers Sliced Jalapeno Peppers Diced Ham Cooked Ground Beef -- Or Fresh Herbs 1/2 cups Mozzarella Cheese Keep pizza on the menu with a tasty crust that's both crispy and thick. Use your favorite toppings for an easy snack or main meal entree. Makes one 12" pizza crust Combine flour, yeast, salt and xanthn gum in large bowl. Stir in 1 C water, olive oil and honey. Use hands to work dough (dough will be soft and crumbly). Add just enough of remaining 1/4 C water to hold mixture together. Knead dough in bowl 5 min. Cover; let rest 10 min. Lightly grease 12" pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, desired toppings; sprinkle cheese over toppings. Bake in 425F oven 20 - 30 min, or until crust is brown and cheese is melted. (Timing varies according to amount and number of toppings.) Use sharp knife or pizza wheel to cut into wedges. Variation: Basil-Garlic Pizza Dough: Add 1 Tbsp chopped fresh basil (or 2 tsp dried) and 2 cloves minced garlic after the honey. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Rosemary Bread Recipe By :Sourdough Baking, Susan Draudt Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 1/3 cup milk 3 tablespoons butter or margarine 3 cups bread flour 3 tablespoons coarsely chopped fresh rosemary leaves 2/3 cup raisins 1 1/2 tablespoons sugar 2 teaspoons salt 1 teaspoon active dry yeast Add ingredients to the machine in the order suggested by the manufacturer. Use the Medium setting. Let bread cool in the pan for 10 minutes before removing, and place bread on rack to cool completely. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's a bread-machine recipe with rosemary. This makes a 1 1/2 lb. loaf. Susan says that using fresh rosemary is important. * Exported from MasterCook * Refigerator Roll Dough Recipe By :Betty Crocker's Cookbook, Golden Press, 1979 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1 1/2 cups warm water 1 cup unseasoned lukewarm mashed potatoes 2/3 cup sugar 2/3 cup shortening 2 eggs 1 1/2 teaspoon salt 6 cups all-purpose flour -- * (6 to 7) * if using self-rising flour, omit salt You can substitute 3 to 4 cups whole wheat flour for the second addition of the all-purpose. Disolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth & elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly and refrigerate at least 8 hours but no longer than 5 days. Punch dough down, divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe. From C & D - - - - - - - - - - - - - - - - - - - NOTES : My mom gave me a Betty Crocker cookbook years ago, originally published in 1969. There are several rolls recipes in there, but the "Refrigerator Roll Dough" seems to be the most versatile; it has suggestions for brown and serve, casseroles, cloverleaf, crescent, etc. I won't type all the instructions for the various forms, but here's the basic recipe for the dough. * Exported from MasterCook * Refrigerator Cumin Rolls Recipe By :Bon Appetit November 1997 Serving Size : 24 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk --- 1/4 cup warm water -- (110F to 115F) 1 package dry yeast 1/4 cup sugar -- plus 1 teaspoon sugar --- 3 tablespoons unsalted butter -- room temperature 1 teaspoon salt 2 large eggs 3 3/4 cups all purpose flour -- (about) --- 1/2 cup unsalted butter -- (1 stick) melted 1 large egg -- beaten to blend -- (for glaze) 2 tablespoons cumin seeds -- toasted Scald milk in heavy medium saucepan. Cool to 105F. Meanwhile, mix 1/4 cup warm water, yeast and 1 teaspoon sugar in small bowl. Let stand until foamy, about 10 minutes. Pour milk into large bowl. Add 1/4 cup sugar, 3 tablespoons butter and salt. Stir until butter melts and sugar dissolves. Add yeast mixture and 2 eggs; whisk to blend. Mix in 1 1/2 cups flour. Gradually mix in enough remaining flour to form stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.) Remove dough from refrigerator and let stand 2 hours at room temperature. Preheat oven to 400F. Lightly butter twenty-four 1/3-cup muffin cups. Punch dough down. Divide in half. Cut each half into 12 equal pieces. Roll each piece into ball. Dip ball into melted butter. Pull and stretch ball into 6- to 8-inch-long rope. Tie into knot. Place in muffin cup. Repeat with remaining dough and butter. Brush rolls with egg glaze. Sprinkle with cumin. Let rise 30 minutes at room temperature. Bake until light brown, about 14 minutes. Remove from muffin cups and serve. Makes 24. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Cumin flavors a variety of foods, including breads, in southwestern cooking. Make the dough for these rolls one or two days ahead, and let it rise in the refrigerator. * Exported from MasterCook * Rhubarb Nut Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Brown Sugar 2/3 cups Salad Oil 1 Egg 1 cups Buttermilk 1 Tsp Baking Soda 2 1/2 cups All-Purpose Flour 1 1/2 cups Diced Fresh Rhubarb 1/2 cups Chopped Nuts Topping: 1/2 cups Sugar 1 Tbsp Margarine Combine brown sugar, oil, egg, buttermilk, soda, flour, rhubarb and nuts. Pour into 2 greased and lightly floured loaf pans. Mix topping ingredients together and sprinkle over batter. Bake at 350F for 1 hour. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Bread #3 Recipe By :Bernard Clayton, Jr.'s The Complete Book of Breads,1973 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Wheat-Free Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups rice flour 1/4 cup sugar 1 teaspoon salt 6 teaspoons baking powder 1/3 cup non-fat dry milk 2 cups water 1 egg -- room temperature 1/3 cup melted butter or other shortening To brush: 1 teaspoon melted butter BAKING PAN One medium (8 1/2 x 4 1/2) loaf pan, greased or Teflon. If glass, reduce heat in oven 25 degrees. PREPARATION 15 mins. Preheat oven to 375 degrees. Measure flour into a mixing bowl and add sugar, salt and baking powder. In another bowl, dissolve milk in water, and add the egg and butter or shortening. Gradually add the liquid ingredients to the dry mixture, stirring gently but do not overmix. FORMING 10 mins. Pour batter in the loaf pan, brush top with melted butter and let it rest for 5 minutes. BAKING 375 degrees 30 mins. 350 degrees 45 mins. Before placing the loaf pan in the oven, cover it loosely with a strip of aluminum foil which has been pierced two or three places to allow the moisture to escape. Place the pan in the oven. Bake for 30 minutes; remove foil cover; reduce temperature to 350 degrees, and continue baking for about 45 minutes more. A wooden toothpick or metal skewer inserted in the center of the loaf will come out clean and dry when done. If moist particles cling to the probe, return the loaf to the oven for an additional 10 minutes. FINAL STEP Remove bread from the oven. This is a moist bread and fragile when hot, so carefully remove from pan and place it on wire rack to cool. This bread should always be served warm. Slice the quantity needed for each meal and warm in toaster or oven to serve. Store in a plastic bag. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - NOTES : A baking procedure is reversed for this unusual loaf. A piece of foil is laid over the batter-filled pan _before_ it goes into the oven, and removed at mid-point in the baking process rather than being put on late to protect the bread from overbrowning. A fine vehicle for spreads, it has a good texture but because of its compactness it should always be toasted or served warm from the oven. It loses its attractive qualities when it is cold. * Exported from MasterCook * Rice Bread #4 Recipe By :R2 D2 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Tablespoon Yeast 2 1/4 Cups Flour -- bread 1 Tablespoon Sugar 1/2 Tablespoon Salt 1 Tablespoon Oil 1 Cup Rice -- cooked 1 Cup Water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. For a richer bread, use 1 egg and 3/4 c water instead of 1 c water. In hot, humid weather, use 1/8 c less water. Sylvia's comment: Very soft, nice all-purpose bread. Great for sandwiches. WARNING: the dough will look a little "wet." DO NOT ADD EXTRA FLOUR. Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Bread, Gluten Free Recipe By : Serving Size : 4 Preparation Time :0:50 Categories : Breads: Quick & Muffins Daily Bread Mailing List Wheat-Free Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup soy flour, defatted 1 Cup brown rice flour 2 Teaspoons baking powder 2 Tablespoons honey 1 1/4 Cups water Mix flours and baking powder. Mix honey and water. Add to flours, stirring well. Pour into lightly oiled or non-stick round or square baking pan. Bake at 300F for 40 minutes until browned. Check for doneness by inserting toothpick into center of loaf. When it comes out clean, the loaf is done. This is a dense, heavy loaf. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rosemary Bread #3 Recipe By :Bon Appetit October 1997 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (105 to 115F) 2 envelopes dry yeast 1 tablespoon sugar 5 cups bread flour -- (about) 3 tablespoons olive oil 2 tablespoons chopped fresh rosemary 2 1/2 teaspoons salt Mix water, yeast, and sugar in large bowl. Mix in 1 cup flour. Cover and let stand 1 hour at room temperature. Mix oil, rosemary, and salt into yeast mixture. Mix in enough remaining flour to form soft dough. Turn dough out onto lightly floured surface. Knead until smooth and elastic, adding more flour if dough is sticky, about 8 minutes. Oil large bowl. Add dough and turn to coat. Cover and let rise in warm draft-free area until doubled, about 1 hour. Lightly flour 2 baking sheets. Punch dough down. Knead until smooth. Divide in half. Form each half into smooth ball. Transfer to baking sheets. Flatten each ball slightly on sheet. Cover each with dry towel. Let rise in warm draft-free area until almost doubled in volume, about 1 hour. Preheat oven to 400F. Using knife, cut X in top of each loaf. Bake until brown and loaves sound hollow when tapped on bottom, about 40 minutes. Cool on racks. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rum Raisin Banana Bread Recipe By :The Fannie Farmer Baking Book 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 cups Raisins 6 Tbsp Rum(*) 3 cups Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1/2 cups Butter 1 cups Sugar 2 Eggs -- Slightly Beaten 1/3 cups Milk 1 Cup Mashed Bananas -- (2 Large Bananas) 1/2 cups Walnuts(**) -- Chopped Stir the raisins together and let sit at least 30 minutes. Preheaty the oven to 350F. Grease and flour two 81/2X41/2X21/2 in loaf pans. Stir and toss together all dry ingredients. Stir together butter, eggs, banana, walnuts and raisins in the rum. Add the mixed dry ingredients and stir just until the butter is thoroughly blended. Spread evenly in the prepared pans and bake for about 1 hour, or until a skewer inserted in the center of the loaf comes out clean. remove from the oven. Let cool in pan for 5 minutes, then turn out to a rack to cool completely. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : (*)If you do not have rum, use bourbon--the flavour is equally good. (**) I omitted the walnuts. This is my favourite banana bread. It does not take the usual spices. I make it with Bacardi dark rum or Vat19. _____ * Exported from MasterCook * Russian Black Bread #12 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups rye flour 3 cups white flour 1 tsp sugar 2 tsp salt 2 cups whole bran cereal -- (All-Bran or similar) 2 Tbsp caraway seeds 2 tsp. instant coffee 2 tsp onion powder 1/2 tsp fennel seed -- crushed -- (mortar & pestle is good) 2 packages active dry yeast -- or 2 Tbsp. bulk active dry yeast 2 1/2 cups water 1/4 cup cider vinegar -- (the brown kind sold in pint or quart jars) 1/4 cup molasses -- (the darker the better) 1 square UNSWEETENED baking chocolate 1/4 cup margarine -- (butter is utterly wasted here) GLAZE: 1 tsp. cornstarch 1/2 cup water Mix rye & white flours until evenly combined. Combine 2 1/3 cup flour mix and remaining dry ingredients (sugar, salt, bran cereal, caraway, coffee, onion powder, fennel, yeast). Heat liquid ingredients (water, vinegar, molasses) to very warm; melt chocolate & margarine in hot liquid. Add to dry ingredients in large mixing bowl. Using electric mixer, mix at high speed 2 minutes (or beat 120 strokes by hand). Mix in enough of remaining flour mixture to form soft dough. Flour work surface with flour mixture, turn dough out and let rest 15 minutes (cover with mixing bowl to protect from drying out). Knead until smooth (dough will be a bit sticky due to rye flour) and gluten is well developed. Place in greased or sprayed bowl, turn over so greased side is up; let rise. Shape into two rounds (these will be about 6" in diameter at this point). Spray or grease a cookie sheet; sprinkle two circles in diagonally-opposite (kitty-cornered) corners with cornmeal. Place loaves on cornmeal; leave 2" at least from sides to allow for rising expansion. Let rise until about doubled in bulk. Meanwhile, preheat oven to 350*. Bake approximately 50 minutes. Toward end of baking time, boil the cornstarch and water together for about 1 minute (mixture will thicken and turn clear). When bread is done (tap on bottom produces hollow sound), brush loaves with the glaze and return to the oven for 2-3 minutes to set glaze. Cool on racks. (The adventuresome might want to try a dish of boiling water on the bottom of the oven ... slashing the tops in a decorative pattern ... glazing a second time when the hot loaves come out of the oven.) From Haacknjack@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Short stuff first: the elusive rye flavor may be found in a "rye bread enhancer" available from King Arthur catalogue. It comes with a wonderful warning about being STRONG, but adds great flavor and lasts a good while. Here's a recipe for Russian Black Bread that I've had since my Cleveland years, when I started baking yeast bread in college days. It probably is from the Cleveland Plain Dealer in the late 1960's, and is still a favorite. It calls for lots of ingredients, but each one adds to the nice, complex blend of flavors. If you haven't worked with rye flour before, be ready for the definite difference in texture from a full-wheat bread dough. The rye dough has a slick (some might say slimy!) feel when you try to wash it off, and it stays fairly sticky during the kneading. Don't make a brick by continuing to add flour until the dough is not sticky! If it's firm enough to knead, just work it well and rejoice in the result. * Exported from MasterCook * Russian Health Bread Recipe By :"Leslie Lapides" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Yeast 1 cups Wheat Flour 1 cups Bread Flour 5/8 cups Rye Flour 1/2 cups Wheat Gluten 1/4 cups Oat Bran -- Or Wheat Bran 1/8 cups Oats -- Not Instant 1 Tsp Salt 1 Tbsp Dried Onions 2 Tbsp Cocoa Powder 1/4 cups Molasses 2 2/3 Tbsp Lecithin -- Or Your Favorite Fat 1 1/3 cups Water -- Or Coffee Or Flat Beer 1 1/3 Tbsp Apple Cider Vinegar At The Beep Add: 2 Tbsp Dried Onions 2 Tsp Caraway Seed 1/4 Tsp Fennel Seed Very oniony. It's a good bread to fiddle with because it's very easygoing. Bake in the bread machine or in your oven at 350F for 30 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rye Bread, Sam's Recipe By :"Sue & Sam" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For Poolish: 1 tbsp moist yeast -- or 1 tsp dry yeast 2 tbsp sugar 1 1/2 cups organic white flour with germ 1 1/2 cups clear rye flour 3 1/2 cups warm water ground up caraway seeds 1 tbsp rye flour -- (King Arthur) --- For bread: 1 cups rye flour -- medium ground 1 cup clear rye flour 1/4 cup caraway seeds 1 tbsp. oil 1 tbsp salt 1 tbsp sugar 3 cups white ap flour 2 tbsp dough enhancer Recipe By : Taken from Greenstein and Bernenbaum's rye bread recipe's Combine water with yeast and sugar in 6 quart bowl. Let stand 1 minute then stir until yeast and sugar are dissolved. Add flour and stir until consistency of thick batter. You may need a bit more white ap flour. Continue stirring for 100 strokes until strands of gluten come off spoon when you press back of spoon against bowl. Scrape down sides of bowl and cover with damp towel or plastic wrap and put in moderately warm draft free place until bubbly and increased in volume (74-80 degrees). This poolish can be refrigerated overnight. Transfer poolish to 6 quart bowl. Add rye flour, caraway, oil, salt and sugar. Stir with wooden spoon until well combined. Add enough white flour to make thick mass that is difficult to stir. Turn out onto well floured surface. Knead 15-17 minutes. Dough is ready when small amount pulled from mass springs back quickly. Shape dough into ball and let rest on lightly floured surface while you butter or Pam a large bowl. Place dough in bowl and turn to coat. Ideal is temperature is 78. Cover with damp towel or plastic wrap and put in warm (74-78) place until doubled. Try to keep at 78). (Takes about two hours) Deflate by punching down. Reform into ball and return to bowl and cover again. Sit until doubled. (About 45 minutes) Cut in two pieces. Place in bread pans that have been Pam'd, and let rise until doubled. (Takes 35-40 minutes) 30 minutes prior to baking, preheat oven with baking tiles in place, to 450. Scar loaves of bread with a sharp raxor blade on the diagonal. Brush loaves with corn starch mixture. One tbsp cornstarch in 1/4 cup cold water. Pour into 1/2 cup boiling water and stir until boils again. Place rack in center of oven and put the bread on this. Needs lots of steam for a good crust, so spray oven before putting bread in. Repeat spray twice more at three minute intervals. Bake in bread pan for 25 minutes and then remove from pan and finish loaves directly on stone. Using a razor blade, score loaves making shallow cuts 1/4 - inch deep along surface. Slide bread pans onto rack and quickly spray inner walls and floor of oven with cold water from spray bottle. Close door to trap steam - three minutes. Spray again and bake 12 minutes. Reduce heat to 400 and bake until loaves are rich caramel color and crust is firm, another 15-20 minutes. Tap loaves on bottom. If hollow sound - done. Cool on racks. - - - - - - - - - - - - - - - - - - - NOTES : I had tried both Geenstein's and Bernenbaum's recipes. They both had good parts, so I combined them as follows. This is a delicious loaf of rye! It takes a bit of time, but it is worth it. * Exported from MasterCook * Sage Cloverleaf Rolls Recipe By :Gourmet December 1991 Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 3/4 stick unsalted butter -- (6 tablespoons) 1 tablespoon sugar 1 package active dry yeast -- (2 1/2 teaspoons) 1 large whole egg -- beaten lightly 1 1/2 teaspoons salt 2 1/2 cups all-purpose flour -- (2 1/2 to 3) 1/4 cup minced fresh sage -- or 2 tablespoons crumbled dried egg wash: beat 1 large egg -- with 1 tablespoon water In a saucepan combine the milk, 4 tablespoons of the butter, and the sugar, heat the mixture over moderately low heat, stirring occasionally, until it registers between 110F. and 115F. on a candy thermometer, and in it proof the yeast for 5 minutes, or until the mixture is foamy. Stir in the whole egg, the salt, and 2 1/2 cups of the flour, stirring until the mixture forms a dough. On a floured surface knead the dough, kneading in enough of the remaining 1/2 cup flour to form a soft dough, knead in the sage, and knead the dough for 8 to 10 minutes more, or until it is smooth and elastic. Form the dough into a ball, transfer it to a buttered bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Punch down the dough and divide it into 36 equal pieces. Form the pieces into balls, dipping the balls as they are formed into the remaining 2 tablespoons butter, melted, and put 3 balls in each of 12 buttered 1/3-cup muffin tins. Let the rolls rise in a warm place for 30 minutes, or until they are double in bulk, brush the tops with the egg wash, being careful not to let the egg drip down the sides, and bake the rolls in the middle of a preheated 400F. oven for 15 to 20 minutes, or until they are golden. The rolls may be made 1 day in advance and kept wrapped in foil at room temperature. Reheat the rolls, wrapped in the foil, in a preheated 350F. oven for 15 minutes, or until they are hot. Makes 12 rolls. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sally Lunn #4 Recipe By :CLASSIC ESSENTIAL BREAD AND ROLLS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cups milk 1/4 cups warm water 3 eggs 1/3 cups honey 4 oz butter -- melted 1 tsp sugar 1/2 tsp salt 4 cups flour 1/4 oz dry yeast Use sweet bread setting if available. From ptj - - - - - - - - - - - - - - - - - - - NOTES : Some years ago, I asked this list for an ABM recipe for Sally Lunn. In sifting through the answers (and a few cookbooks) I realized it was a batter bread that really couldn't be made right in the bread machine. And I've been making it quite well without the machine ever since. I picked up a little brochure called CLASSIC ESSENTIAL BREAD AND ROLLS at Powell's Bookstore last week. It's not an ABM book, but many of the recipes use 4 cups of flour, which is the capacity of my machine. And since I wanted a nice bread for breakfast company today I knew I had to make it in the machine. So I gave one more Sally Lunn recipe a try in the machine, and the results were excellent. Not the cake-like texture I've come to expect, but the flavor is wonderful and it holds together very well. * Exported from MasterCook * Sour Onion Rye Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb loaf: 1 1/3 cups water 2 tablespoon vegetable oil 2 tablespoon honey 1 1/2 tablespoon cider vinegar 1/2 cups diced onion 2 tablespoon buttermilk powder 2 1/3 cups bread flour 1 cups rye flour 1/3 cups potato flakes 1 tsp salt 2 tsp yeast 1 tsp caraway seeds -- optional From ptj - - - - - - - - - - - - - - - - - - - NOTES : I fiddled around and came up with this, which I thought was pretty darned good, but my mother says it comes close but gets no cigar. She's still looking for a good sour light rye. I have a suspicion it'll have to be sourdough or nothing for her, and since she can't keep a sourdough culture alive she'll always have to buy hers. But I enjoy this bread a lot! * Exported from MasterCook * Sourdough Bread #11 Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- For 1 1/2-lb. Loaf 1 1/2 teaspoons active dry yeast 1 1/2 teaspoons salt 1 1/2 teaspoons granulated sugar 2 1/2 cups King Arthur Unbleached All-Purpose or Special For Machines Bread Flour 2 cups sourdough starter For 1-pound Loaf 1 teaspoon active dry yeast 1 teaspoon salt 1 teaspoon granulated sugar 1 2/3 cups King Arthur Unbleached All-Purpose or Special For Machines Bread Flour 1 1/3 cups sourdough starter Place ingredients into the pan of your machine, in the order listed; program for French Bread, or a similar long-rising cycle; and press Start. This bread won't crown, but will remain flat across the top. 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. Basic Sourdough Bread: This following sourdough recipe was developed using the French bread cycle on the Zojirushi's 1 1/2-lb. machine. This particular cycle calls for a total of 30 minutes of kneading, a first rise of 40 minutes, and a second rise of 1 hour, 50 minutes. It's this long second rise which allows the sourdough to attain sufficient volume; if your machine doesn't have a cycle with a long second rise, you may want to increase the amount of yeast you use. The bread bakes for 60 minutes, slightly longer than the usual 55 minutes. Your machine may have a whole-grain or some other cycle which approximates the Zojirushi's French bread cycle. Nutrition information per serving (1 slice, approx. 1/10 of 1 1/2-lb. loaf or 1/6 of 1-lb. loaf, 69g): 144 cal, 0g fat, 4g protein, 30g complex carbohydrates, 1g sugar, 1g dietary fiber, 321mg sodium, 56mg potassium, 2mg iron, 73mg calcium, 40mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Kathi's Recipe By :Kathi Frymier Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Sourdough Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Sugar 3 Tsp Instant Potatoes 2 1/2 cups Water -- Warmed 1 Tsp Salt 1/2 cups Corn Oil 6 cups Bread Flour IN THE AM, remove starter from refrigerator and add 1/2 c sugar, 3 tbsp instant potatoes, and 1 c warm water to the starter. Stir to mix. Leave out of refrigerator all day, covering loosely .IN THE PM, place one cup starter in large bowl. Return rest to refrigerator to use later. To the starter, add 1/2 c sugar, 1/2 c corn oil, 1 tsp salt, 1 1/2 c warm water, and gradually add 6 c bread flour and mix into stiff batter. Spray dough with PAM or OIL. Cover with plastic wrap or top of tupperware bowl. Leave out of refrig overnight to rise. NEXT MORNING: Punch down. Separate into 3 or 4 parts, depending on size of bread pans. Knead each piece lightly. Put dough into greased pans. Lightly cover and let rise about 6-9 hours. Bake on bottom rack for 30-35 minutes at 350F. From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Pancakes #2 Recipe By :King Arthur Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Sourdough Breads Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 2 cups flour -- * 2 cups warmed buttermilk -- ** 2 tablespoons. sugar 1 cup sourdough starter --- 2 eggs 1/4 cup oil -- *** 1/2 tsp. salt -- (1/2 to 1) 1 tsp. baking soda * (I find that 2 1/4 cups work better for me, but that may be because I like to use jumbo eggs) ** (4 minutes on Medium in the microwave should do nicely) *** (I like to use Canola Gold, or you could use melted butter) Mix this sponge together and let it sit, covered loosely, overnight. In the morning mix together the rest of the ingredients and add to the sponge. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This one is a waffle recipe from the good folks at King Arthur Flour but we have been happily using it for pancakes. As far as my husband is concerned, no other pancakes even come close to these. Every year his fishing buddies demand he bring some starter and make these for their annual fishing trip. I like to feed my starter the day before I plan to make these for breakfast so it's light and bubbly when I mix the sponge. * Exported from MasterCook * Sourdough Starter, Oppenneer's Recipe By :Betsy Oppenneer, The Bread Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup plain yogurt -- (homemade is the best!) 1/2 cup water 1 1/2 cup unbleached flour Mix everything together in a 2-quart glass or pottery bowl. Cover loosely with plastic wrap and let stand on top of the stove or on the countertop for 3 days, stirring once a day (don't use a metal spoon). It should be bubbly after three days. Every time you use it, replenish it with two parts water and three parts flour. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough White Bread With Commercial Yeast Recipe By :"J. Mathew" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Pizza and Calzones Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Stir together: 6 cups bread flour -- to 6 1/2 cups -- all-purpose can be substituted 3 tablespoons. granulated sugar 2 teaspoons. salt 1/4 teaspoons. ground ginger -- (you will not taste this) 2 tablespoons. vital wheat gluten 1/4 cups. powdered milk -- (1/4 to 1/2) -- (do not use for pizza dough) --- Stir in: 4 teaspoons. granulated yeast -- (4 to 5) -- (I use instant rapid-rise yeast) --- Add: 3 tablespoons. soft shortening -- optional in standard bread and rolls -- substitute 2-3 T. good olive oil if making pizza 1 cups. basic white sourdough starter 1 cups. warm water -- (approx. 110-120F -- warm to the wrist) 2 Tbsp. lemon juice -- (optional) Yield: 2 16" pizzas or 3 10" pizzas or 2 standard-sized loaves or 16 rolls If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk. Punch down; let rise again until doubled. Punch down; divide dough into portions and shape (see notes below). --------------------------------------------------------------------------- FOR STANDARD BREAD: Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan. Bake in preheated oven at 375F for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped. Remove loaves from oven; place on wire racks to cool thoroughly. NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here, although you may want to add a bit more sugar for some things. --------------------------------------------------------------------------- FOR PIZZA: I often add some Italian spices such as rosemary, basil, thyme, savory, garlic, etc. This tastes great when incorporated in the dough *as well as* sprinkled on top with other toppings. I also sometimes substitute a small amount (e.g., 1/4 cup) of cornmeal for some of the bread flour in the recipe to add a bit of texture and flavor. Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently -- don't make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated. Bake in preheated oven at 425F until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately. NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles. From "J. Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squash Pan Rolls Recipe By :Bon Appetit November 1996 Serving Size : 24 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Hand Made Holidays & Gifts Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 5 tablespoons unsalted butter 2 teaspoons sugar 1/2 cup frozen winter squash puree -- thawed, room temperature --- 3 1/2 cups all purpose flour 1 envelope quick-rising dry yeast 2 teaspoons salt Combine milk, 3 tablespoons butter and sugar in heavy medium saucepan. Stir over low heat until butter melts and mixture is heated through. Whisk in squash. Remove from heat and cool until thermometer inserted into mixture registers 125F to 130F, about 5 minutes. Mix flour, yeast and salt in food processor. With machine running, add squash mixture through feed tube; process until ball forms. Continue to process 45 seconds longer to knead dough. Butter large bowl. Add dough to bowl and turn to coat. Cover bowl with towel. Let dough rise in warm draft-free area until doubled, about 50 minutes. Preheat oven to 375F. Butter two 9-inch-diameter cake pans. Punch down dough. Turn dough out onto lightly floured work surface. Divide dough into 24 equal pieces. Form each piece into ball. Arrange 12 balls in each prepared cake pan, spacing apart. Melt remaining 2 tablespoons butter in small saucepan over low heat. Brush rolls with 1/3 of melted butter. Cover pans loosely with foil. Let rolls rise in warm draft-free area until doubled, about 20 minutes. Brush rolls again with 1/3 of melted butter. Bake rolls uncovered until golden brown, about 25 minutes. Transfer pans to rack. Brush rolls with remaining melted butter. (Can be prepared 2 weeks ahead. Cool rolls completely in pans. Cover pans with foil and freeze. Thaw rolls; then reheat rolls, covered in pans, in 350F oven about 10 minutes.) Serve rolls warm. 24 Rolls. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Here's a different use for one of the ingredients from the first Thanksgiving. Though this recipe is particularly easy to prepare with frozen winter squash puree, canned pumpkin puree or mashed freshly cooked butternut squash will work just as well. The squash will impart a beautiful golden color to the rolls. * Exported from MasterCook * Sticky Cinnamon Rolls Recipe By :Bon Appetit April 1991 Serving Size : 15 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all purpose flour 1 cup whole wheat flour 1/4 cup firmly packed brown sugar 1 envelope rapid-rise yeast 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 3/4 cup warm water -- (125F. to 130F.) 1/4 cup butter -- (1/2 stick) melted 1 egg --- 1 1/2 cups firmly packed brown sugar 1 cup butter -- (2 sticks) room temperature 1 cup chopped walnuts 1 tablespoon ground cinnamon 1/2 cup raisins Using electric mixer fitted with dough hook or paddle, mix first 6 ingredients in large bowl. Add water, butter and egg and mix until smooth dough forms, about 4 minutes. Transfer dough to greased bowl. Cover with plastic and clean towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes. Butter 9x13-inch baking dish. Bring 1 cup brown sugar and 1/2 cup butter to boil in heavy small saucepan. Boil 1 minute. Remove from heat and stir in 1/2 cup walnuts. Pour into prepared dish. Punch dough down. Roll out on lightly floured surface to 15x9-inch rectangle. Spread dough evenly with remaining 1/2 cup butter. Sprinkle with remaining 1/2 cup brown sugar and 1 tablespoon cinnamon. Sprinkle with remaining 1/2 cup walnuts and raisins. Roll up jelly roll style, starting at one long side. Slice dough into 1-inch-thick rounds. Arrange dough slices cut side down in prepared dish, spacing evenly. Cover with plastic. Let rise in warm draft-free area until doubled, about 45 minutes. Preheat oven to 350F. Bake rolls until golden brown, about 45 minutes. Let stand 5 minutes. Turn out onto platter. Cool slightly. Serve warm. Makes about 15. Bon Appetit April 1991 Charleen Borger: Fremont, California From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Strawberry Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups All-Purpose Flour 3/4 cups Yellow Cornmeal 1/4 cups Sugar 4 Tsp Baking Powder 1 Tsp Salt 1 Egg 1 cups Buttermilk 2 Tbsp Butter -- Melted 3/4 cups Strawberry Jam Heat oven to 375F. Grease 9 x 9 x 2-inch pan. Combine flour, cornmeal, sugar, baking powder, soda and salt in a large shallow bowl until mixture is well blended; make a well in the center. In a large measuring cup, whisk together the egg, buttermilk and melted butter. Pour buttermilk mixture into well, and stir the ingredients together just until evenly moistened; do not over mix; batter should be lumpy. Spoon batter into prepared baking pan, spreading evenly into corners with rubber spatula. With a spoon, drop strawberry jam in dollops over the top of the batter, spacing them evenly. Bake for 30 to 35 minutes or until the top is lightly browned. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Struan (Scottish Harvest Bread) Recipe By :Brother Juniper's Bread Book, Juniper's Bread Book Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups. high-gluten bread flour 1/2 cups. uncooked polenta -- * 1/2 cups. rolled oats 1/3 cups. wheat bran 1/2 cups. brown sugar 4 tsp. salt -- preferably sea salt 2 Tbsp. instant yeast -- plus 1 teaspoon instant yeast -- or 3 Tbsp. active dry yeast 1/2 cups. cooked brown rice 1/4 cups. honey 3/4 cups. buttermilk 1 1/2 cups. warm water 3 Tbsp. poppy seeds -- for loaf tops * (coarsely ground cornmeal, or regular grind if you can't find coarse) MIXING In a bowl mix 2 c. of flour and all the other dry ingredients, through yeast. Add the cooked brown rice, honey, buttermilk, and water. Beat for 2-3 minutes to mix well. With a wooden spoon, gradually add the rest of the bread flour (or as much as it takes). KNEADING Because Struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 minutes by hand. The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic rather than porridgelike. When you push the heels of your hands into the dough, it should give way but not necessarily tear. If it flakes or crumbles, add a little more water. PROOFING Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towel or plastic wrap or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size. FORMING LOAVES This recipe makes about 5 pounds of dough (81 ounces, to be exact); to make 3 loaves of 1-1/2 lb. each, cut the dough into 3 pieces -- each will weigh 27 oz. Roll up each piece into a loaf by pressing on the center with the heels of the hands and rolling the dough back over on itself until a seam is formed. Tuck all the pieces of dough or end flaps into the seam, keeping only one seam in the dough. Pinch off the seam, sealing it as best you can, and put the loaf, seam-side down, in a greased 9x4-1/2x3" loaf pan. Brush an egg wash solution (1 egg beaten into 4 c. water) on the top of each loaf and sprinkle the poppy seeds on top. BAKING Cover and allow the dough to rise till it crests over the top of the pan. Bake in a 350F oven (300F in a convection oven) for approximately 45 minutes. The loaf should dome nicely and be a dark gold. The sides and bottom should be a uniform medium gold and there should be an audible, hollow thwack when you tap the bottom of the loaf. If the bread comes out of the pan dark on top but too light or soft on the sides or bottom, take the loaf out of the pan, return it to the oven, and finish baking until it is thwackable. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it. Allow the bread to cool thoroughly for at least 40 minutes before slicing it. NOTES: Struan is the signature bread of Brother Juniper's Bakery in Santa Rosa, California. "Brother Juniper's Struan is made from wheat, corn, oats, brown rice, and bran. It is moistened with buttermilk and sweetened with brown sugar and honey and, as far as I know, we are the only bakers still making a Struan. Susan and I went to Scotland and could find no sign of it. We went to the National Library in Edinburgh. Some research uncovered that it originated in the Hebrides, probably on the Isle of Skye (there is a place there called Struanmoor). It worked its way to the outer island of Lewis where the Michaelmas tradition probably survived the longest. Struan dropped out of sight in the early part of this century. "It is a shame that nobody else makes it because it is an exquisitely beautiful bread. From our research, though, it seems that Struan was not always a light and pretty loaf. The original formula, according to the old hymn, 'The Blessing of the Struan,' seems to include a number of wild and crazy ingredients such as dandelion, smooth garlic, carle-doddies and cail peach, foxglove, and marigold. There was a stiff penalty if a young lass's loaf fell during baking: one year of bad luck. That could be pretty discouraging. Some sort of flour and egg batter was periodically splashed on the loaves while they baked to give them a thick glossy outer coating. ... From "Paige Everhart" - - - - - - - - - - - - - - - - - - - NOTES : Karen Colosimo asked for a struan recipe. There is a recipe for struan in "Brother Juniper's Bread Book" by Peter Reinhart. I love it and have made it many times. (There is also a bread-machine adaptation of that same recipe in "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts.) Here's my slightly adapted version - I start with all the liquid and half the flour, adding the rest gradually, rather than starting with all the flour. I make bread by hand and find it easier that way. --