I found these bread recipes from the Fleischmann's site and formatted
them for my database. I thought I would share them here. These were
cross-posted to the Kitmail list.
JoAnn
Buster has placed a total of 7 MasterCook recipes in this file:
Date-Cinnamon Breakfast Braid
Low-Fat Cinnamon Rolls
Chocolate Bunny Bread
Delectable Chocolate Wreath
Lattice-Top Spinach Pie
Chocolate-Cinnamon Bread
Greek-Style Bread
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* Exported from MasterCook Buster *
Date-Cinnamon Breakfast Braid
Recipe By : Breadworld.com
Serving Size : 8 Preparation Time :
Categories : ABM
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***1 1/2-POUND RECIPE***
3/4 cup plus 2 tablespoons milk
3 tablespoons water
1 large egg
3 tablespoons butter or margarine -- cut up
3/4 teaspoon salt
1 3/4 cups bread flour
1 2/3 cups whole wheat flour
3 tablespoons sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
***FILLING AND TOPPING:***
1 1/4 cups chopped pitted dates or prunes
1/3 cup coarsely chopped walnuts -- toasted
*** -- (see How to Toast
-- Nuts tip below)***
1/2 cup packed brown sugar
3/4 teaspoon SPICE ISLANDS Ground Cinnamon
1 tablespoon butter or margarine -- melted
***GLAZE:***
(see recipe below)
Add dough ingredients to bread machine pan in the order suggested by
manufacturer. Select dough/manual cycle. Meanwhile, for filling, stir
together the dates, walnuts, brown sugar, and ground cinnamon. Set
aside. When the cycle is complete, remove dough from the machine to a
lightly floured surface. If necessary, knead in enough flour to make
dough easy to handle. If dough is too elastic, cover and let rest for
10 minutes before shaping. [For 1 1/2-pound recipe, divide dough in
half to make 2 braids.]
Roll dough into a 15x12-inch rectangle [two 12x12-inch squares]. With
sharp knife, cut rectangle into three 12x5-inch strips [cut squares into
six 12x4-inch strips]. Brush melted butter lengthwise down center of
each strip. Sprinkle filling over butter. Fold long sides of dough
over filling; pinch seams and ends to seal.
To shape, line up 3 filled ropes, seam sides down, 1 inch apart on
greased baking sheet. Starting in the middle, loosely braid by bringing
left rope under center rope; lay it down. Bring right rope under new
center rope; lay it down. Repeat to end. Press ends to seal; tuck
under. On other end, braid by bringing outside ropes alternately over
center rope to center. Press ends to seal; tuck under. Cover. Let
rise in warm, draft-free place until almost doubled in size, 20 to 30
minutes. Bake at 350øF for 30 to 35 minutes or until done, covering
with foil after 20 minutes to prevent excess browning. Cool slightly.
Drizzle with Glaze. Makes 1 braid [2 braids].
Cycle: Dough/manual cycle.
Nutrition information per serving (1/14 of 1 1/2-lb. recipe): calories
266; total fat 6 g; saturated fat 3 g; cholesterol 25 mg; sodium 175 mg;
total carbohydrate 48 g; dietary fiber 4 g; protein 6 g.
Making a Glaze: Combine 1/2 cup sifted powdered sugar, 1/4 teaspoon
SPICE ISLANDS Pure Vanilla Extract, and enough milk (2 to 3 teaspoons)
to make glaze of drizzling consistency.
How to Toast Nuts: Toasting nuts brings out their full flavor and helps
keep them crisp in breads. Spread the chopped nuts in a shallow baking
pan large enough to accommodate a single layer. Bake the nuts at 350øF
for 5 to 15 minutes or until lightly toasted, stirring several times and
checking often. Be sure to cool the nuts before adding to the bread
machine.
Posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : For a weekend brunch, serve this extraordinary
date-and-walnut-filled bread with made-to-order omelets.
* Exported from MasterCook Buster *
Low-Fat Cinnamon Rolls
Recipe By : Breadworld.com
Serving Size : 8 Preparation Time :
Categories : ABM
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water -- (70 to 80øF)
1 jar pear baby food -- (4 ounces)
2 large egg whites
1/2 teaspoon salt
2 cups bread flour
1 cup whole wheat flour
3 tablespoons sugar
1 tablespoon nonfat dry milk
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
***FILLING***
1 tablespoon honey
1/4 cup packed brown sugar
2 teaspoons SPICE ISLANDS Ground Cinnamon
1/2 cup raisins
Icing
1/2 cup sifted powdered sugar
1 teaspoon milk -- up to 2
1/4 teaspoon SPICE ISLANDS Pure Vanilla Extract
To make dough: Measure all ingredients into bread machine pan in the
order suggested by manufacturer, adding baby food with liquids. Process
on dough/manual cycle.
When cycle is complete, remove dough to lightly floured surface. If
necessary, knead in additional flour to make dough easy to handle.
To shape and fill: Roll dough to 14 x 10-inch rectangle. Brush with
honey to within 1/2 inch of edges; sprinkle evenly with brown sugar,
cinnamon and raisins. Beginning at long end, roll up tightly; pinch
seam to seal. With sharp knife, cut into 8 equal pieces. Place, cut
sides up, in greased 9-inch round cake pan or 7 x 11-inch baking pan.
Cover; let rise in warm, draft-free place until doubled in size, about
30 to 45 minutes.
Bake at 375øF for 25 to 30 minutes or until done. Remove from pan; cool
on wire rack.
To make icing: In small bowl, combine all icing ingredients; stir until
smooth. Drizzle over rolls.
Nutrition information per serving (1 roll): calories 301; total fat 1 g;
saturated fat 0 g; cholesterol 0 mg; sodium 172 mg; total carbohydrate
67 g; dietary fiber 4 g; protein 8 g.
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines.
* Exported from MasterCook Buster *
Chocolate Bunny Bread
Recipe By : Breadworld.com
Serving Size : 8 Preparation Time :
Categories : ABM
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 cup milk
1 large egg
2 tablespoons butter or margarine -- cut up
2 teaspoons SPICE ISLANDS Pure Vanilla Extract
1/2 teaspoon salt
2 1/4 cups bread flour
1/3 cup sugar
3 tablespoons unsweetened cocoa powder
1 tablespoon FLEISCHMANN'S Bread Machine Yeast
1/4 cup milk chocolate or peanut butter morsels
***Decorations -- (optional)***
Jelly beans
Decorating icing
Carrot
Measure milk, egg, butter, vanilla, salt, bread flour, sugar, cocoa and
yeast into bread machine pan in the order suggested by manufacturer.
Process on dough/manual cycle.
When cycle is complete, remove dough to floured surface. If necessary,
knead in additional flour to make dough easy to handle. Divide dough in
half. For body, knead chocolate morsels into 1 half; form into ball.
Place on bottom end of greased large baking sheet; flatten to make
5-inch round. For head, remove 1/3 of remaining half; form into ball.
Place on pan above body; flatten slightly, pinching to attach. For
nose, pinch off 1/2-inch ball from remaining dough; place on center of
head. Divide remaining dough into 4 equal pieces; roll each to form
5-inch rope. For arms, arrange 2 ropes across body; attach by tucking
one end of each under body. Shape remaining ropes into ears; arrange
above head. Attach by tucking one end of each under head. Cover; let
rise in warm, draft-free place until doubled in size, about 30 to 45
minutes.
Bake at 350øF for 35 to 40 minutes or until done, covering with aluminum
foil after 15 minutes to prevent excess browning. Remove from pan; cool
on wire rack. Decorate as desired.
Nutrition information per serving (1/8 of recipe): calories 260; total
fat 7 g; saturated fat 3 g; cholesterol 37 mg; sodium 199 mg; total
carbohydrates 43 g; dietary fiber 2 g; protein 8 g.
Measuring Ingredients: To measure liquid, pour into transparent
liquid-ingredient measuring cup; read measurement at eye level. To
measure flour, spoon into standard dry-ingredient measuring cup; level
with straight-edged knife.
Substituting raisins: Raisins can be substituted for milk chocolate
morsels, if desired.
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : Dough can be prepared in all-size bread machines.
* Exported from MasterCook Buster *
Delectable Chocolate Wreath
Recipe By : Breadworld.com
Serving Size : 8 Preparation Time :
Categories : ABM
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***DOUGH CAN BE PREPARED IN ALL-SIZE
-- BREAD MACHINES.***
1/2 cup milk
1/4 cup water -- (70 to 80øF)
3 tablespoons butter or margarine -- cut up
1 large egg
1/3 cup sugar
1/4 cup unsweetened cocoa powder
3/4 teaspoon salt
2 1/2 cups bread or all-purpose flour
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
***Filling -- (recipe follows)***
***Frosting -- (recipe follows)***
Measure all ingredients except filling and frosting into bread machine
pan in the order suggested by manufacturer. Process on dough/manual
cycle.
When cycle is complete, remove dough to lightly floured surface. If
necessary, knead in enough flour to make dough easy to handle. Roll
dough to 22 x 6-inch rectangle. With sharp knife, cut in half
lengthwise to make two 22 x 3-inch strips. Spread one-half filling
downcenter length of each strip. Fold long sides of dough over filling;
pinch seams and ends to seal. Place ropes, seam sides down, on greased
baking sheet. Twist ropes together. Form into wreath; pinch ends to
seal. Cover; let rise in warm, draft-free place until risen slightly,
about 1 hour.
Bake at 350øF for 35 to 40 minutes or until done. Remove from baking
sheet; cool on wire rack. Drizzle with frosting. Garnish with candied
fruit if desired.
White Chocolate, Raspberry and Pecan Filling: Combine 3/4 cup white
chocolate morsels, 1/2 cup chopped pecans, toasted, and 2 tablespoons
seedless red raspberry jam.
Frosting: Combine 1 cup sifted powdered sugar, 1 to 2 tablespoons milk
and 1 teaspoon Spice Islands Pure Vanilla Extract.
Measuring Ingredients: To measure liquid, pour into transparent
liquid-ingredient measuring cup; read measurement at eye level. To
measure flour, spoon into standard dry-ingredient measuring cup; level
with straight-edged knife. ]]]]]]
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : This recipe evolved when we set out to make the quintessential
holiday coffee cake. Of course, it had to include one of the world's
greatest flavor combinations - chocolate and raspberries. We think it
is a holiday dream come true!
* Exported from MasterCook Buster *
Lattice-Top Spinach Pie
Recipe By : Breadworld.com
Serving Size : 6 Preparation Time :
Categories : ABM Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***CRUST***
3/4 cup water -- (70 to 80øF)
1 tablespoon olive or vegetable oil
3/4 teaspoon salt
2 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
***FILLING***
1 package frozen chopped spinach -- (10-ounce)
thawed -- drained and
-- squeezed dry
1 cup crumbled feta cheese -- (4 ounces)
1 cup shredded mozzarella cheese -- (4 ounces)
2/3 cup diced fully cooked lean ham -- (4 ounces)
1 egg -- lightly beaten
1 clove garlic -- finely chopped
To make crust: Measure all ingredients into bread machine pan in the
order suggested by manufacturer. Process on dough/manual cycle.
To make filling: In medium bowl, combine all ingredients; cover and
refrigerate, if made ahead.
Preheat oven to 450øF.
To shape: When cycle is complete, remove dough to lightly floured
surface. If necessary, knead in additional flour to make dough easy to
handle. Remove 1/3 of the dough; reserve. Roll remaining dough to form
12-inch circle; press onto bottom and up side of greased 9 x 1 1/2-inch
round cake or springform pan. Spoon filling into dough. Roll reserved
dough to 9-inch circle; cut into12 (3/4-inch wide) strips. Arrange 6
strips lengthwise and 6 strips crosswise on filling, using longer strips
toward center. Using tines of fork, press ends of strips to seal to
bottom dough.
Place pie in oven; immediately reduce heat to 375øF. Bake 45 to 50
minutes or until crust is golden brown. Remove from oven; cool on wire
rack 10 minutes. Cut into 6 wedges to serve.
Nutrition information per serving (1/6 of recipe): calories 386; total
fat 13 g; saturated fat 6 g; cholesterol 76 mg; sodium 937 mg; total
carbohydrate 45 g; dietary fiber 3 g; protein 21 g.
Measuring Ingredients: To measure liquid, pour into transparent
liquid-ingredient measuring cup; read measurement at eye level. To
measure flour, spoon into standard dry-ingredient measuring cup; level
with straight-edged knife. Makes 1 (9-inch) pie.
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : If you have a bread machine, try this time-saving version of the
recipe. Use your bread machine to mix and knead your dough before
shaping and baking it in the oven. The dough for Lattice-Top Spinach
Pie can be prepared in any size bread machine.
* Exported from MasterCook Buster *
Chocolate-Cinnamon Bread
Recipe By : Breadworld.com
Serving Size : 8 Preparation Time :
Categories : ABM
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***1-POUND LOAF***
1/2 cup milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon SPICE ISLANDS Pure Vanilla Extract
3/4 teaspoon salt
2 cups bread flour
1/3 cup semisweet chocolate pieces -- ( miniature)
1/2 teaspoon SPICE ISLANDS Ground Cinnamon
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
Chocolate Glaze
Add all ingredients except chocolate glaze to the bread machine pan in
the order suggested by manufacturer, adding semisweet chocolate pieces
with flour. (If dough is too dry or stiff or too soft or slack, adjust
dough consistency - see Tip below. Drizzle the cooled bread with
Chocolate Glaze.
Chocolate Glaze: Sift together 1/2 cup powdered sugar and 1 tablespoon
unsweetened cocoa powder. Stir in 1/4 teaspoon SPICE ISLANDS Pure
Vanilla Extract and enough milk (2 to 3 teaspoons) to make glaze of
drizzling consistency.
Recommended cycle: Basic/white bread cycle; light or medium/normal color
setting.
Checking Dough Consistency: Check dough after 5 minutes of mixing; it
should form a soft, smooth ball around the blade. Ifdough is too stiff
or dry, add additional liquid, 1 teaspoon at a time, until dough is of
the right consistency. If dough is too soft or sticky, add additional
bread flour, 1 teaspoon at a time.
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : This chocolaty treat is so flavorful you can serve it for
dessert. If you really like cinnamon, add a little (1/8 teaspoon) to
the Chocolate Glaze.
* Exported from MasterCook Buster *
Greek-Style Bread
Recipe By : Breadworld.com
Serving Size : 6 Preparation Time :
Categories : ABM
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***1-POUND LOAF***
1/2 cup crumbled feta cheese
2/3 cup milk
1 tablespoon olive oil
3/4 teaspoon salt
2 cups bread flour
3 tablespoons pitted ripe olives -- sliced
2 teaspoons sugar
1 1/2 teaspoons FLEISCHMANN'S Bread Machine Yeast
***1 1/2-POUND LOAF***
3/4 cup crumbled feta cheese
1 cup milk
1 tablespoon olive oil
1 teaspoon salt
3 cups bread flour
1/4 cup pitted ripe olives -- sliced
1 tablespoon sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast
If the feta cheese is packed in brine, drain it well and pat dry.
Crumble cheese lightly into measuring cup (do not pack cheese). Add
ingredients to bread machine pan in the order suggested by manufacturer,
adding the cheese and the ripe olives with flour. (Cheeses vary in
moisture content. If dough is too dry or stiff or too soft or slack,
adjust dough consistency - see Adjusting Dough Consistency tip below.)
Store bread in the refrigerator; bring to room temperature before
serving.
Recommended cycle: Basic/white bread cycle; medium/normal color setting.
Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories
172; total fat 4 g; saturated fat 2 g; cholesterol 8 mg; sodium 310 mg;
total carbohydrate 28 g; dietary fiber 1 g; protein 6 g.
Checking Dough Consistency: Check dough after 5 minutes of mixing; it
should form a soft, smooth ball around the blade. If dough is too stiff
or dry, add additional liquid, 1 teaspoon at a time, until dough is of
the right consistency. If dough is too soft or sticky, add additional
bread flour, 1 teaspoon at a time. For more helpful tips, visit our
Tips, Terms and Troubleshooting section.
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
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NOTES : This zesty bread will dress up any meal. Save leftovers to
create croutons for a salad. Just cut the bread into bite-size cubes
and spread in a single layer in a shallow baking pan. Lightly brush
cubes with oil, if desired. Bake at 300øF for 10 to 15 minutes or until
crisp and dry, stirring once or twice.
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