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Beginner's recipies

Jim Carey <JCAREY@cykick.infores.com>
Thu, 04 May 1995 12:30:46 EDT
v006.n019.1
[This was accidentally sent to me. I've forwarded it here. I've
also truncated it. Please try to limit recipie submissions to 2-3 per issue.
 Thanks, Jim]

From: weede@ncsa.uiuc.edu (Nick Weede)

I have baked around 400 loaves in my Panasonic and later Zo.   Here are a
few receipts I experimented with when I first started making bread.
Liquids may need to be adjusted for local conditions.

GARLIC CORN BREAD

First Press Olive Oil           2T
Garlic Cloves                   4
Egg                                     1 brown
Bread Flower                    2 1/2 cups
Cornmeal                                1/2 cup
Salt                                    7/8t
Milk                                    1T
Maple Syrup                     2T
Poppy Seeds                     2t
Dill                                    1T
Boost                           2t
Yeast                           1 3/4t

 BUCKWHEAT/PARMESAN
conversion factors:  1/4 cup equals 4 Tbsp.   1 tbsp = 3 tsp

WATER                           3/4C
OIL                                     1T
EGG                                     1
HONEY                           1T
WHITE FLOUR                     1 1/2C
WHEAT FLOUR                     1/2C
PARMESAN CHEESE         1/3C
SALT                            1t
MILK                                    1T
BOOST                           2 1/2 t
YEAST                           1 1/2t
                                                                (Zojirushi)

SEMOLINA/PARMESAN

WATER                   7/8 C
OLIVE OIL                       1T
MAPLE SYRUP             1T
WHITE FLOUR             1 2/3 C
SEMOLINA FLOUR          1/3 C
SALT                    1t
POWDERED MILK           1T
CARAWAY SEEDS           1 1/2t
BASIL                   1T
ROSEMARY                        1t
PARMESAN CHEESE 1/3 C
GARLIC                  1t
BOOST                   1 1/2t
YEAST                   1 1/4t
BASIL/OREGANO/PARMESAN

WATER                   3/4C
OIL                             1T
EGG                             1
HONEY                   1T
WHITE FLOUR             2C
PARMESAN CHEESE 1/3C
BASIL                   1T
OREGANO                 1/2T
SALT                    1t
MILK                            1T
BOOST                   2t
YEAST                   2t

PARMESAN/BASIL/CARAWAY

WATER                   7/8C
HONEY                   2T
OLIVE OIL                       2T
WHITE FLOUR             1 3/4C
SEMOLINA FLOUR          1/3C
PARMESAN CHEESE 1/3C
BASIL                   1T
CARAWAY                 1t
MILK                            1T
SALT                    1t
BOOST                   1 1/2t
YEAST                   1 1/2t