* Exported from MasterCook * Struan And Soda Bread Recipe By :The Food and Cooking of Russia by Lesley Chamberlain 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 -------- ------------ -------------------------------- 450 ml water boiling 180 g oat flakes or oatmeal 1/2 tablespoon dried yeast -- not instant 450g wholemeal flour -- or a mix of strong white and wholemeal -- 225g rye flour 1 tsp salt I thought this would be an easy one to respond to as I have many regional British cook books but an hour later I was still thumbing indexes and failing to come up with a recipe. The best I can offer you is a quote from F.Marian McNeill's 'The Scots Kitchen - Its lore and recipes' "Struan Micheil (St Michael's Cake) In the Hebrides there is a traditional harvest cake made of a mixture of oats, barley and rye (representing the fruits of the field) baked on September 29th in honour of St Michael. As the bannock gains consistency in the firing it is covered on both sides with three successive layers of a batter of cream, eggs and butter, in the manner of the Beltane bannock Various ingredients are introduced into small struan as cranberries, blackberries, brambles, caraways and wild honey" The batter that is referred to as covering the bannock in layers sounds rather like a glaze of butter, cream and egg which is described elsewhere in the book. A bannock would be raised with bicarbonate of soda and an acidic liquid such as buttermilk rather than yeast and is cooked on a hot griddle plate not in the oven. The nearest recipe I could find was the following from The Food and Cooking of Russia by Lesley Chamberlain which is described as making wonderful toast due to the oats used. I'm sure you could substitute some of the rye flour for barley flour if you were trying to capture the flavours of a 'hebridean struan'. 450ml water boiling 180 g oat flakes or oatmeal 1/2 tablespoon of dried yeast, not instant 450g wholemeal flour - or a mix of strong white and wholemeal 225g rye flour 1 tsp salt Pour the boiling water less a few tablespoons over the oats and allow to stand for an hour. Add the yeast, dissolved in warm water, then add the flours and the salt to the oat and water mixture. Blend well and knead until you have a smooth dough. This may require a little extra wheat flour. Leave to rise until nearly double in bulk. Shape into loaves (sorry no details given about this but I would guess a couple of small loaf pans for this amount) rise again, bake at 425F for about 50 minutes gradually reducing the heat. Cool on a wire rack. Somebody has also asked about 'strong flour'. In England flour packaged as 'strong' is basically bread flour and usually contains 10-12% protein. In Britain millers often mix Canadian flour with British flour to increase the gluten content. The type of flour called for in Irish Soda breads can vary but often includes a stone-ground wholemeal flour mixed with some white bread flour. Having watched Darina Allen of the Irish Ballymaloe cookery school making soda bread I think you have to learn to handle the dough like a fairy, her hands hardly touched the dough as she mixed it, and it was complete in a blink. She is a wonderful lady and her book on A Year at Ballymaloe is packed with superb, simple recipes. The school's web site is http://www.ballymaloe-cookery-school.ie From "FARRIMOND" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sunset Centennial Sourdough Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 Cup water -- (1 1/3 C) 1 Cup sourdough starter -- (1 1/3 C) 3 Cups bread flour -- (4 C) 1/2 Cup rye flour -- (2/3 C) 1 Tablespoon sugar -- (4 Tsp) 1 Teaspoon salt -- (1 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select basic cycle. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Cardamom Rolls Recipe By :Gourmet December 1996 Serving Size : 15 Preparation Time :0:00 Categories : Daily Bread Mailing List Fruit and Spice Breads Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For dough 1 1/4 cups warm water -- (105F.) 3/4 stick unsalted butter -- (6 tablespoons) melted and cooled slightly 6 tablespoons granulated sugar 2 packages active dry yeast -- (5 tablespoons total) 3 large eggs beaten lightly 1 1/2 teaspoons salt 1/4 cup powdered nonfat dry milk 5 cups all-purpose flour -- (5 to 6) --- 1/2 stick unsalted butter -- (1/4 cup) softened 1/2 cup granulated sugar 2 tablespoons ground cinnamon 3 tablespoons cardamom seeds -- ground * egg wash: beat 1 large egg -- with 2 tablespoons water * grind in a mortar with a pestle, or in an electric spice/coffee grinder Make dough: In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed. On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour. Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom. With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour. While rolls are rising, preheat oven to 350F. Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes. Makes about 15 rolls. Gourmet December 1996 You Asked For It; The Jenny Lind Cafe, Stockholm WI From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Biscuits #2 Recipe By :North Carolina Sweet Potatoes Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups All-Purpose Flour 1 Tbsp Baking Powder 1/4 Tsp Ground Cinnamon 1/4 Tsp Salt 1/8 Tsp Nutmeg 1/4 cups Cold Unsalted Butter 1 cups Cold Mashed Sweet Potatoes 1/4 cups Half And Half 2 Tbsp Melted Unsalted Butter 1 Tbsp Finely Chopped Fresh Parsley 1/4 Tsp Garlic Powder In a large bowl, sift together flour, baking powder, cinnamon, salt and nutmeg. Cut butter into mixture using pastry cutter until mixture resembles coarse meal. Add sweet potatoes and half and half; stir until mixture come together. Transfer mixture to lightly floured board and knead about 30 seconds. Pat to about 1" thickness and cut into 2" circles using biscuit cutter. Arrange on ungreased baking sheet. Bake at 425F about 15 min, until puffed and golden. Transfer to wire rack. Combine melted butter, parsley and garlic powder. Brush over hot biscuits. Serve biscuits warm. Makes 18 biscuits From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Buttermilk Cornbread Recipe By :North Carolina Sweet Potato brochure Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups All-Purpose Flour 1 cups Cornmeal 1/4 cups Sugar 3 Tsp Baking Powder 1 Tsp Salt 1/4 cups Butter 1 Egg 1 cups Buttermilk 1 1/2 cups Peeled, Grated Sweet Potatoes Preheat oven to 425F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and sweet potatoes. Pour sweet potato mixture into flour mixture, stirring just until blended. Pour batter into greased 9x9x2" sq baking dish. Bake 20 min or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Cut into squares. Makes 12 squares. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Potato Rolls #4 Recipe By :Bon Appetit October 1991 Serving Size : 36 Preparation Time :0:00 Categories : Daily Bread Mailing List Food Processor Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sweet potatoes -- peeled, quartered --- 2 envelopes fast-rising yeast 1/4 cup sugar 1 1/2 cups unsalted butter -- (3 sticks) melted 1 cup honey 1/4 cup vegetable oil 2 eggs -- beaten to blend 2 teaspoons salt 3 cups all purpose flour 4 cups whole wheat flour -- (about) --- 4 cups graham cracker crumbs Cook potatoes in large saucepan of simmering water until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid. Place potatoes in medium bowl. Transfer reserved cooking liquid to large bowl; cool to 120F. to 130F. Sprinkle yeast and sugar over reserved warm liquid; stir to dissolve. Let yeast mixture stand until foamy, about 5 minutes. Combine potatoes, 1/2 cup melted butter, 1/2 cup honey, oil, eggs and salt in processor. Blend until smooth. Add to yeast mixture. Mix in all purpose flour. Gradually stir in enough whole wheat flour 1/2 cup at a time to form soft, slightly sticky dough. Turn dough out onto lightly floured surface and knead until smooth and elastic, adding more whole wheat flour if sticky. Lightly oil large bowl. Add dough, turning to coat entire surface. Cover bowl with kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 30 minutes. Preheat oven to 400F. Grease three 9-inch-diameter cake pans. Punch dough down. Turn dough out onto lightly floured surface and knead until smooth. Divide dough into thirds. Cut each third into 12 pieces. Roll each piece into ball. Mix remaining 1 cup melted butter and 1/2 cup honey until well blended. Dip each dough ball into honey mixture and then roll in graham cracker crumbs to coat. Place 12 balls in each prepared pan, arranging close together. Let stand 10 minutes. Bake until golden brown, about 25 minutes. (Rolls can be prepared ahead. Cool completely. Wrap tightly and refrigerate 1 day or freeze up to 1 month. Reheat rolls before serving.) Serve warm. Makes 3 dozen. Bon Appetit October 1991 Anne White: Orlando, Florida From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Roll Dough Recipe By :Betty Crocker Cookbook 1956 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Rolls Sweet Breads & Cakes White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 2 pkg. active dry yeast 1 1/2 cups. lukewarm milk 1/2 cup sugar 2 tsp. salt 2 eggs 1/2 cup soft shortening half of 7 to 7 1/2 cups sifted flour Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and flour. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 min.). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85F) until double (about 1 1/2 hour). Punch down; let rise again until almost double (about 30 min). Divide dough for desired rolls. (The recipe says this dough will make 1 large coffee cake and 1 1/2 to 2 dozen rolls.) Shape, let rolls rise 15-20 minutes, and bake 12-15 minutes at 400F. If you'd like coffee cake directions, let me know. The recipe also says that you can vary the dough recipe by using only 1/2 cup milk, 1 tsp. salt and 4 1/2 to 5 cups of flour to make a richer dough. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This comes from a musty 1956 edition of the Betty Crocker Cookbook I "inherited" from my grandma. The recipe is called Sweet Roll Dough and is accompanied by 15 shaping suggestions for dinner roll shapes, so the dough is not just for breakfast-type sweet rolls. * Exported from MasterCook * Thanksgiving Bread Recipe By :Cookin' Up Country Breakfasts, Reiman Publications 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 eggs 2 cups sugar 1 cup cooked or canned pumpkin 1/2 cup vegetable oil 2 1/4 cups all-purpose flour 1 tablespoons. pumpkin pie spice 1 tsp. baking soda 1/2 tsp. salt 1 cup chopped fresh or frozen cranberries In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8 1/2 X 4 1/2 inch loaf pans. Bake at 350F for 50-55 minutes, or until bread tests done. Cool in pans 10 minutes before removing to wire racks. Note: on a whim, I added about a cup of pecan halves to this along with the cranberries. It was delicious--very "autumn-y." Cookin' Up Country Breakfasts, Reiman Publications. The recipe was submitted by Kathryn Detweiler. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Traditional Roll Dough Recipe By :Betty Crocker, 1975 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 1/4 cups warm water -- (105 - 115F) 3/4 cups lukewarm milk -- (scalded then cooled) 1/4 cups sugar 1 tsp salt 1 egg 1/4 cups shortening -- butter or margarine, softened 3 1/2 cups flour -- (3 1/2 to 3 3/4) Dissolve yeast in water. Stir in milk, sugar, salt, egg, shortening and 2 c flour. Beat til smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead 5 minutes til smooth and elastic. Place in greased bowl, turn greased side up. Cover, let rest 1-1/2 - 2 hr til double. Punch down dough, divide in half. Form into desired roll shape. Let rise 20 min. Bake rolls 15-20 min at 400F. From "Bruce J. Edwards" - - - - - - - - - - - - - - - - - - - NOTES : I have a 1975 edition of a Betty Crocker recipe book and they have a recipe for Traditional Roll Dough, plus pictures of how to form them into a casserole bread, four-leaf clovers and cloverleaf rolls, crescents, pan biscuits, fantans and parker house rolls. * Exported from MasterCook * Trail Mix Muffins Recipe By :Great American Home Baking Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 cup granola cereal 3/4 cup firmly packed light brown sugar 1/2 cup semisweet chocolate chips 1/2 cup dry-roasted peanuts -- (about 2 ounces) 1/2 cup dark raisins 1/2 cup chopped dried apricots 2 tsp. baking powder 1/2 tsp. salt 3/4 cup milk 1/2 cup vegetable oil 1 large egg 1 tsp. vanilla extract 15 mins. prep. 15-20 mins. baking 12 muffins Preheat oven to 375. Spray 12 standard size muffin cups with 'Pam'. Mix together flour, cereal, brown sugar, chocolate chips, nuts, raisins, apricots, baking powder and salt. Mix together milk, oil, egg, and vanilla. Make a well in the center of the flour mixture. Add milk mixture all at once to well, tossing with a fork until dry ingedients are just moistened. (Do not overmix.) Spoon batter into prepared pan, filling cups 3/4 full. Bake muffins until tops are firm and golden, 15-20 mins. Transfer pan to wire rack to cool slightly. Turn muffins our onto rack to cool completely. From Tammie - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tuscan Whole Wheat Herb Bread Recipe By :Better Homes and Gardens Serving Size : 10 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups Warm Water -- (105 - 115 Deg F) 1 Pkg Active Dry Yeast 1 Tbsp Olive Oil 1/2 Tsp Dried Sage -- Crushed Or 2 Tsp Snipped Fresh Sage 1 1/2 Tsp Salt 1 Tsp Sugar 1 1/2 cups Whole Wheat Flour 2 cups Bread Flour -- Note 1 Italian bakers call this bakery-style European country bread Pane (PAN-nay) Integrale, referring to the wheat flour used in the recipe. Note 1: to 2-1/2 cups bread flour or all-purpose flour In a large mixing bowl stir together the warm water, yeast, oil, fresh or dried sage, salt, and sugar. Let mixture stand for 5 minutes. Using a wooden spoon stir in the whole wheat flour, about 1/2 cup at a time. Stir in 1-1/2 cups of the bread flour or all-purpose flour, a little at a time; stir until most of the flour has been absorbed and the dough begins to form a ball. Turn dough out onto lightly floured surface. Knead in enough of the remaining bread flour or all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover only with a damp towel; let rise in a warm place until doubled in size (45 to 60 minutes). Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, lightly grease a baking sheet. Shape dough into an 8x4-inch oval loaf. Place on prepared baking sheet. Sprinkle with additional flour. Cover; let rise until the loaf is almost doubled in size (or 30 to 45 minutes). Using a sharp knife slash top of loaf several times, making each cut about 1/2 inch deep. Place in a 425F. oven. For a crisp crust, spray or brush the loaves with cold water every 3 minutes for the first 9 minutes of baking. After 9 minutes, reduce oven temperature to 375F; lightly sprinkle bread with additional flour. Bake about 20 minutes or until bread sounds hollow when you tap top (if necessary, cover loosely with foil for the last 15 minutes of baking). Transfer bread to wire rack; cool completely. Makes 1 loaf. Tips Test Kitchen Tips - Before mixing the yeast and water, take the temperature of the water using a quick-read thermometer. The water needs to be 105 to 115F. to activate the yeast. If the water is too hot, the yeast will die and the bread won't rise. - Misting or brushing the crust with water creates a hard, crisp crust once the moisture dries. - Slashing the dough adds to the character of the loaf, but it also lets the dough expand and allows the moisture under the crust to escape. Make sure your knife is very sharp so you don't tear and deflate the loaf. - To store, let the bread cool completely and place in an airtight container or bag. It should keep for 2 to 3 days. Don't store in the refrigerator since this will make the bread go stale more quickly. Or, you can freeze in a freezer bag or container for up to 3 months. - Serve this bread in the traditional Italian way-dip bite-size pieces in olive oil and sprinkle with cracked black pepper. Serve with some Parmesan cheese on the side. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Using A Cloche Recipe By :Brother Juniper's Bread Book, Peter Reinhart Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** "... If you decide to try baking with a cloche, spray the dome thoroughly with water before putting it in the oven. The round dome calls for a round loaf and the final rise is done right on the clay plate. Be sure that there is ample polenta under the loaf to prevent the dough from sticking. Because the dome keeps heat out as well as in, turn the oven up to 450 degrees F. (425 degrees F. in a convection oven). When the dough is three-quarters proofed, spray it, spray the dome, slash the top of the loaf and put it in the oven. After five minutes, turn down the heat to 425 degrees F. (375 degrees F. in a convection oven). The loaf will take longer than uncovered loaves to bake, probably close to an hour. When it appears done, remove the dome, turn off the heat, and give the bread a ten-minute cool down in the oven. Allow forty-five additional minutes for the loaf to cool down outside the oven before tearing into it. ..." And Mr. Stone, you might want to check The Complete Book of Breads by Bernard Clayton, Jr. for your rye bread recipe. My 1973 volume has a recipe for Russian Black Bread on pages 194-197, but I'm sure the newer version of the book must have a similar recipe. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vierkornbrot Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 g Weizenschrotmehl -- (12.3 oz) -- (wheat freshly ground) 150 g Roggenschrotmehl -- (5.3 oz.) -- (rye freshly ground) 1 1/2 TL Salz -- , (teaspoon salt) 30 g frische Hefe -- (1 oz.) (fresh yeast) 1/4 l lauwarmes Wasser -- (8 oz.) (lukewarm water) 1 teaspoon Honig -- (honey) ----- 50 g Sesam -- (1.8 oz.) (sesame) 50 g Leinsamen -- (1.8 oz.) (flaxseeds) 50 g grobes Weizenschrot -- (1.8 oz.) (coarsely ground wheat) ----- Mehl -- (flour for kneading) Oel -- (oil for cookie sheet) Wasser -- (water for bread top) First make yeast dough with all the first ingrediants. Then add the next ingredients, keeping 2 tablespoons back for topping. Let dough stand at a warm or room temperature about 40-50 min. until the dough is double. Form bread, put it on a oily cookie sheat, brush top with water, put Sesame, Leinsamen and Weizenschrot on top. Cover the bread and let it stand warm again for another 15 min. (I would probably let it stand until doubled again) Meanwhile preheat oven to 200C (392F ... I bake all my bread at 350F, so I probably wouldn't put it this high). Put a little bowl with water in the bottom of the oven. Bake bread on the first level of the oven about 50 - 60 min. (I usually find 40 minutes to be enough for any loaf of bread) From Lobo - - - - - - - - - - - - - - - - - - - NOTES : I received the following recipe from a German woman in response to my request for German grain breads. I haven't tried it yet. I put weight and liquid conversions in parans and also some notes about how I personally bake bread with success. Her time and temp seem quite high. When I questioned the high temps advised (I've found 350F to be the ideal temp for my bread) my friend said: "Don't worry! The first ten min. are necessary for the crust I think. 200C is quite normal. If you have an oven which "Umluft" circulating air you bake it 30 - 40C lower. You need also the higher temperature for the color and crust and because the dough is heavy (starch gets brown and there is no sugar in it). Pale bread doesn't look and taste good. Nobody would buy a pale, soft and doughy bread here. If you think your bread will get to dark cover it with alufoil the last 10 or 15 min. Every oven works different. But remember you need a thicker crust." * Exported from MasterCook * Vierkornbrot #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made International Breads Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 350 g Weizenschrotmehl -- (12.3 oz) -- (wheat freshly ground) -- (I used white bread flour) 150 g Roggenschrotmehl -- (5.3 oz.) -- (rye freshly ground) -- (I used rye flour) 1 1/2 teaspoons salt -- (teaspoon salt) 30 g frische Hefe -- (1 oz.) (fresh yeast) -- (I used 1 T. dry yeast) 1/4 l lauw-armes Wasser -- (8 oz.) (lukewarm water) 1 teaspoon Honig -- (honey) ----- 50 g Sesam -- (1.8 oz.) (sesame) 50 g Leinsamen -- (1.8 oz.) (flaxseeds) 50 g grobes Weizenschrot -- (1.8 oz.) (coarsely ground wheat) -- (I used cracked wheat soaked -- in 1/4 c. boiling water) ----- Mehl -- (flour for kneading) Oel -- (oil for cookie sheet) Wasser -- (water for bread top) I've left her original instructions and added my adjustments in parens. I meant to measure as I weighed and add cup measurements too, but forgot to do some of them. You can't assume that 1 oz. of one ingredient will equal 1 oz. of another in volume, due to density. For example, 1.8 oz. of sesame seed was 5 T., but 1.8 oz. of flax seed was 3.5 T. First make yeast dough with all the first ingrediants. Then add the next ingredients, keeping 2 tablespoons back for topping. Let dough stand at a warm or room temperature about 40-50 min. until the dough is double. Form bread, put it on a oily cookie sheat, brush top with water, put Sesame, Leinsamen and Weizenschrot on top. Cover the bread and let it stand warm again for another 15 min. (I would probably let it stand until doubled again) Meanwhile preheat oven to 200C (392F ... I bake all my bread at 350F, so I probably wouldn't put it this high). Put a little bowl with water in the bottom of the oven. Bake bread on the first level of the oven about 50 - 60 min. (I usually find 40 minutes to be enough for any loaf of bread) From Lobo - - - - - - - - - - - - - - - - - - - NOTES : I received this recipe from a German woman and made it recently. It's excellent. When I questioned the high temps advised (I've found 350F to be the ideal temp for my bread) my friend said: "Don't worry! The first ten min. are necessary for the crust I think. 200C is quite normal. If you have an oven which "Umluft" circulating air you bake it 30 - 40C lower. You need also the higher temperature for the color and crust and because the dough is heavy (starch gets brown and there is no sugar in it). Pale bread doesn't look and taste good. Nobody would buy a pale, soft and doughy bread here. If you think your bread will get to dark cover it with alufoil the last 10 or 15 min. Every oven works different. But remember you need a thicker crust." * Exported from MasterCook * Vollkornbrot Recipe By :The Complete Book of Breads, Bernard Clayton, Jr. 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 -------- ------------ -------------------------------- 2 pks. dry yeast 2 cups warm water -- (105-115F) 1 pinch sugar 1/2 cups non-fat dry milk 1 tablespoons salt 1/4 cups dark molasses 2 tablespoons room temp. butter 6 1/2 cups whole wheat flour -- approximately Glaze: 1 egg white 1/4 cups water 1/2 tsp. salt Baking pans: 2 8 1/2 x 4 1/2 , greased Preparation: Dissolve yeast in warm water with sugar, let stand for a few minutes. Add milk, salt, molasses and butter. Stir well; add flour one C at a time until dough is a soft mass. (Add 5th and 6th C with care, as you're kneading.) Kneading: Use patience and knead about 8 - 10 minutes, adding last of flour. Shape dough into a ball, put into a greased bowl, turning to grease all sides, cover with plastic wrap, place in warm (80-85F) place for about 1 1/2 hrs. Shaping: Punch down, cut dough into 2 pieces and shape into loaves, put into greased pans. Cover with wax paper and let rise until dough is at edge of pans (about an hour). Baking: Bake in preheated 375F oven after brushing loaves with egg white mixture. This bread freezes well. From susanth@pacinfo.com ( Susan Thomas) - - - - - - - - - - - - - - - - - - - NOTES : In "The Complete Book of Breads" by Bernard Clayton, Jr., there is a recipe for Vollkornbrot, described as a "compact Viennese bread full of wheaty flavor." It is all whole wheat so will be tacky to knead. I've made this bread, and though not an easy loaf, it was very good! * Exported from MasterCook * White Bread Using Rice Flour Recipe By :USA Rice Federation Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Rice Flour -- Divided 1/2 Tsp Xanthan Gum 1/2 Tsp Salt 1 Pkg Gluten-Free Quick Rise Yeast 1/2 cups Lowfat Cottage Cheese 1/2 cups Water 2 Tbsp Olive Oil 2 Tbsp Honey 1 Egg Cottage cheese enhances this bread which is hearty and satisfying. Quick rise yeast makes it easy to prepare. Use any of your favorite seeds and nuts to vary the taste. Combine 1 3/4 C flour, xanthin gum, salt and yeast in a large bowl. Heat cottage cheese, water, oil and honey in small saucepan or microwave in 2 C glass measure on HIGH 2 min, until very warm (120 - 130F). Pour into flour mixture; add egg. Stir until well blended. Stir in remaining 1/4 C flour; knead dough in bowl until smooth and all flour is incorporated (dough will be somewhat sticky). Cover bowl; let rest 10 min. Shape into loaf; place in lightly greased loaf pan. Cover; let rise in warm place 30 min. Bake in 400F oven 30 min, or until golden brown. Remove from pan; cool on wire rack. Variation: Nut 'N Honey Bread: Stir in 1/2 C chopped pecans and 1 Tbsp sesame seeds to dough with last addition of flour. Makes 1 loaf From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Raisin Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups White Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 2 cups Whole-Wheat Flour 1/4 cups Melted Shortening 1 1/2 cups Buttermilk -- Or Sour Milk 1/4 cups Packed Brown Sugar 1/4 cups Molasses 1 cups Raisins Mix white flour, baking powder, baking soda, salt and whole-wheat flour in a bowl. Add shortening, milk, brown sugar and molasses; stir until blended. Mix in raisins. Spoon into a greased loaf pan, and bake in a 375F oven for 45-50 minutes. Remove from pan and cool on rack. From Reggie and Jeff Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yogurt Bread Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups White Flour 1/2 Tsp Baking Powder 2 Tsp Baking Soda 1 Tsp Salt 2 cups Graham Flour 2 cups Plain Yogurt 1/2 cups Molasses 1 cups Chopped Dates 1/2 cups Chopped Walnuts This is a somewhat unusual sounding bread, but it makes great toast or french toast. Sift white flour, baking powder, baking soda and salt. Add graham flour and blend well. Mix yogurt and molasses. Add dry ingredients, then dates and walnuts. Stir only until blended. Pour into well-greased 9"x5"x3" loaf pan. Bake at 350F for one hour. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Za'atar Flatbread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Za'atar -- Lemon And Oil Topping 1/4 cup za'atar spice 1/2 teaspoon kosher salt juice of two lemons -- about 1/2 cup juice 3/4 cup extra-virgin olive oil Bread 1 tablespoon quick-rising or instant yeast 2 cups lukewarm water (l00F to 110F) 2 teaspoons granulated sugar 2 tablespoons extra-virgin olive oil 2 cups King Arthur Unbleached All-Purpose Flour 5 cups King Arthur Special For Machines Bread Flour 1 3/4 teaspoons kosher salt Topping: Stir together all the ingredients in a small bowl and set aside. Bread: Whisk together the yeast, water, and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed. Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the fridge, several hours or overnight (or up to 3 days). Bring the dough to room temperature before shaping; it'll rise as it warms up. Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some olive oil/za'atar mixture onto each piece of dough. Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired, and remove from the grill. Yield: 8 large, irregular-shaped flatbreads Nutrition information per serving (1/2 flatbread, 112g): 314 cal, 13.5g fat, 6g protein, 40g complex carbohydrates, 1g sugar, 2g dietary fiber, 502mg sodium, 116mg potassium, 6RE vitamin A, 4mg vitamin C, 4mg iron, 160mg calcium, 82mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is just about my favorite flatbread, good alone, with a generous smear of hummus or Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper, and olive oil. You can make your own za'atar spice, or look for it in Middle Eastern markets, if you live in an urban area that features a good selection of ethnic food stores. * Exported from MasterCook * Zeppole Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Filled Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 2 teaspoons instant yeast 1 tablespoon non-fat dry milk powder 1 tablespoon sugar 2 tablespoons olive oil 1 cup + 2 tablespoons water Filling one 2-ounce can flat anchovy filets -- anchovies rinsed and separated* 1/3 cup golden raisins 1/4 cup pine nuts, (optional) *You should have 16 anchovy pieces. If not, divide one or more of the bigger pieces in half. Manual Method: In a large mixing bowl, or in the bowl of an electric mixer, combine all of the dough ingredients, 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. Bread Machine Method: Place all of the dough ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. 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, but not sticky. Transfer the dough to a lightly oiled work surface, and divide it into 16 pieces, about 1 3/8 ounces (40g) each. Working with one piece at a time, flatten the dough into a rough 4 x 2-inch rectangle. Lay an anchovy piece lengthwise over the dough, and space 5 to 6 raisins and a sprinkle of pine nuts along the anchovy. Fold the short edges of the dough over the ends of the anchovy, then pinch the long edges together to completely enclose the filling. Roll the dough to make a smooth log about 4 1/2 inches long. It's important to seal the log as well as possible, otherwise the zeppole will split open during frying. Repeat with the remaining pieces of dough and filling. While you're working with the dough, heat vegetable oil (or your preferred frying oil) in a deep fryer, a wide saucepan, or in an electric frying pan to a temperature of 385F to 390F. (The zeppole can be fried in oil as shallow as 1/2 inch, but 3/4 to 1 inch is easier.) Transfer the zeppole, one by one, to the hot oil. Don't crowd them; using a 12-inch skillet, we were able to fry five at a time without the temperature of the oil fluctuating too wildly. Fry the zeppole for about 5 minutes, turning once; they should be a medium-golden brown. Transfer the zeppole to paper towels or to a flattened brown paper bag to drain. Serve zeppole warm or at room temperature. Yield: 16 zeppole Nutrition information per serving (1 zeppole, 60g): 207 cal, 11.8g fat, 4g protein, 19g complex carbohydrates, 1g sugar, 1g dietary fiber, 2mg cholesterol, 333mg sodium, 96mg potassium, 3RE vitamin A, 1mg iron, 53mg calcium, 52mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Here's a dish that appears in just about every Sons of Italy community cookbook you run across -- and no two recipes are alike. Zeppole -- basically, fried dough -- can be made sweet, savory or both; served hot, warm, or at room temperature, at any time of the day; and can come from a dough that is as runny as pancake batter or as stiff as firm bread dough. Just as every American has his or her own special doughnut, apple pie, or chocolate chip cookie recipe, so does every Italian have his or her own zeppole formula * Exported from MasterCook * Zucchini Cookies Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1/3 cup vegetable shortening 2 eggs 1 teaspoon vanilla 1 teaspoon lemon extract or 1/4 teaspoon lemon oil 1 cup shredded zucchini (about 5 ounces -- half of a medium-sized zucchini) 2 1/2 cups King Arthur Unbleached All-Purpose Flour 4 teaspoons baking powder 1/2 teaspoon salt 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1 cup raisins 1/2 cup chopped nuts In a medium-sized mixing bowl, cream together the sugar and shortening, then beat in the eggs. Mix in the vanilla, lemon and zucchini. In a separate bowl, whisk together the flour, baking powder, salt, ginger and nutmeg. Combine the dry ingredients thoroughly with the wet ingredients, then stir in the raisins and nuts (walnuts, pecans or almonds are all good choices). Drop the dough by teaspoonfuls onto a greased cookie sheet, and bake the cookies for 15 minutes in a preheated 375F oven. Remove the cookies from the oven, and cool them on a wire rack. Yield: about 40 cookies Nutrition information per serving (1 cookie, made with walnuts, 27g): 85 cal, 2.8g fat, 1g protein, 9g complex carbohydrates, 5g sugar, 1g dietary fiber, 14mg cholesterol, 66mg sodium, 78mg potassium, 5RE vitamin A, 1mg vitamin C, 1mg iron, 42mg calcium, 29mg phosphorus. I must admit, I was fully prepared to dislike these cookies. What, no chocolate? And all that baking powder! They're sure to be those kind of icky, spongy, dry cookies that are always the last ones to go at the potluck supper. Well, I was wrong. These cookies are indeed light textured, and they're soft, but they're not spongy, dry or, least of all, icky. A very light cream-yellow, they're fine-textured and have a refreshing, lemony taste. -- P.J.H. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Zucchini Lemon Muffins Recipe By : 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 Flour 1/2 cup granulated sugar 1 tablespoon baking powder 1 teaspoon salt grated peel of 1/2 lemon 1/2 cup chopped walnuts -- (or more) 1/2 cup raisins -- (or more) 2 eggs -- beaten 1/2 cup milk 1/3 cup vegetable oil 1 cup shredded zucchini -- (packed) First: Preheat your oven to 400F. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : A Tip from King Arthur Flour...Don't beat those muffins! The baking soda and baking powder used to leaven muffins is activated by moisture (baking soda) and moisture/heat (double-acting baking powder). Once this reaction starts, there's no putting it on hold. You can stir your dry ingredients vigorously, and beat your wet ingredients to a froth, but when you put the two together, do it gently -- you don't want to disturb those little air bubbles responsible for making your muffins. * Exported from MasterCook * Zwieback Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup plus 1/2 teaspoon sugar 2 teaspoons active dry yeast 1 cup plus 2 tablespoons lukewarm milk 1/4 cup butter -- (4 tablespoons) 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon salt 1 egg -- lightly beaten 4 cups King Arthur Unbleached All-Purpose Flour -- (4 to 4 1/2 ) Stir together 1/2 teaspoon of sugar, the yeast and 2 tablespoons lukewarm milk in a small bowl; let the mixture foam and bubble. Meanwhile, heat the remaining milk and sugar and the butter, just until the butter melts. Let the mixture cool to 100 to 105F, or until barely warm. Combine the milk mixture and the yeast mixture in a large bowl. Stir in the cinnamon, nutmeg and salt, and beat in the egg. Mix in the unbleached flour, 1/2 cup at a time. When the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth, elastic dough, just slightly on the slack side; this should take 5 to 10 minutes. Note: This dough is also easily prepared using your bread machine's dough cycle, or with the aid of an electric mixer (knead with the dough hook for about 5 minutes). Lightly grease a large bowl, place the dough inside, cover it with plastic wrap and let it rise until it's doubled in bulk, about 1 1/2 hours. Punch the dough down, knead it briefly on a lightly floured work surface to remove large air bubbles, and divide it in half. Roll the pieces with your hands to form two 12-inch long cylindrical loaves. If the dough resists rolling, let it rest, covered, for several minutes; when you return, you should find the gluten relaxed and the task much easier. Place the loaves on a well-greased or parchment-lined baking sheet, leaving about 2 inches between them. Cover the loaves with plastic wrap and let them rise until they've almost doubled in size, about 45 minutes. Bake the bread in a preheated 350F oven until it's golden brown and an instant-read thermometer inserted in the center of the loaves reads 190F. Cool overnight, uncovered, on a wire rack. The next day, preheat the oven to 200F. With a serrated knife, cut the loaves diagonally into slices about 1/2-inch thick. Place the slices, close together, on ungreased or parchment-lined baking sheets and bake them until they're completely dry, about 1 hour. Increase the oven temperature to 300F and bake the slices until they're lightly browned, 15 to 20 minutes, turning them halfway through the baking time to check their progress and prevent over-browning. Cool on wire racks. When thoroughly cooled, these will keep for many weeks in an airtight container. Yield: about 48 pieces Note: For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture. This version was P.J.'s favorite. Nutrition information per serving (1 plain zwieback, 21g): 56 cal, 1.3g fat, 2g protein, 8g complex carbohydrates, 1g sugar, 9mg cholesterol, 27mg sodium, 27mg potassium, 14RE vitamin A, 1mg iron, 27mg calcium, 19mg phosphorus. Comfort food. Are you thinking chicken-noodle soup? Maybe the creamiest macaroni and cheese? The silkiest chocolate pudding ever, perhaps? Well, how about zwieback? You know, those ultra-dry, lightly spiced, faintly sweet and invariably satisfying toasts your kids (or you yourself) may have gnawed on as teething biscuits. Zwieback aren't just for toddlers, though; they're also a wonderful companion to tea or coffee, to dip or not as you please. At first glance this recipe, with a bearing point from one in Helen Witty and Elizabeth Schneider Colchie's Better Than Store-Bought, may look too plain to be able to produce the desired outcome successfully, but even before these rusks were out of the oven, we had to acknowledge their already distinctive zwieback smell. When they'd cooled, let's just say we had a LOT of happy munchers around here who felt they were experiencing once again the unforgettably classic taste they all remembered. As part of the testing process, we even sent a bag of zwieback home with Steve Voigt, our chief numbers guy, for his 18-month-old son George to sample. The next day Steve admitted that even though he'd consumed all but one before sharing them, George seemed to be enjoying that sole survivor as Steve left for work in the morning. With such universal appeal, we say go full circle the next time you have an urge to nibble, and take comfort in the crunch of this quintessential childhood food. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - -