Some for you to try:
Cranberry Sweet Bread - Fatfree - By Hand
Whole Wheat Porcini And Olive Bread
Beaver Tails - Replica Of Rideau Canal
* Exported from MasterCook Buster *
Cranberry Sweet Bread - Fatfree - By Hand
Recipe By : Modified by Ellen Sentovich
Serving Size : Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1/2 cup nonfat milk
1/2 cup plus 2-1/2 tablespoons sugar
1 envelope yeast
1/4 cup warm water -- (105 to 115 degrees)
1/4 cup nonfat egg substitute -- (equivalent to 1
-- egg)
1 teaspoon vanilla
3/4 teaspoon salt
2 1/2 cups flour -- (up to 3)
1 cup cranberries -- coarsely chopped
Heat milk and 1/2 cup sugar in saucepan to scalding, then cool to
lukewarm. Combine yeast and warm water in mixing bowl, stirring until
yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing
bowl. Stir in egg substitute, vanilla and salt. Beat in 1 cup flour.
Beat in enough remaining flour to make soft dough.
Knead about 10 minutes, until smooth and elastic. Put dough into
greased bowl. Let rise in warm place until doubled in bulk, about 1
hour.
Sprinkle 2 tablespoons sugar over chopped cranberries. Let stand while
bread rises. Drain excess liquid off cranberries. Knead cranberries
into dough. Shape into round. Spray baking sheet with non-stick
cooking spray, or grease lightly. Place dough round on baking sheet.
Cover and let rise until doubled, about 45 minutes. Sprinkle with
remaining 1/2 tablespoon sugar. Bake at 375 degrees for 25 to 30
minutes, until golden brown. Let cool to warm. Makes 8 servings.
Ellen origianlly got this recipe from rec.food.recipes where it had been
posted by Wendy but with a brushing of melted butter on the crust.
Recipe from
http://www.fatfree.com/recipes/breads-yeast/cranberry-sweet-bread
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* Exported from MasterCook Buster *
Whole Wheat Porcini And Olive Bread
Recipe By : www.amoeba.com/msbread.html
Serving Size : 1 Preparation Time :
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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4 ounces fresh Boletus edulis -- (mushrooms)
16 small pitted black olives
2 1/2 cups whole wheat flour
1 tablespoon dry milk powder -- (optional)
1 tablespoon molasses
1 teaspoon salt
1 tablespoon gluten -- (optional)
1 teaspoon yeast
1 cup water
Original recipe calls for 3-4 oz. mushrooms and 12-16 olives
Chop the mushrooms and briefly sear in a frying pan on medium heat, to
kill any critters and partially cook. Knead all of the ingredients
together, rise for 1 hour, form into a loaf, then rise again for 1 hour
or more. Bake in a preheated oven at 350º for 1 hour. If you are using
a bread machine, use the dough cycle and wait to put the mushrooms and
olives in until after removing the kneaded dough (otherwise the machine
will crush them too finely.) Fold the mushrooms and olives into the
dough by hand, then form a loaf and let rise for an hour before cooking,
as before. Feel free to substitute any mushroom you prefer. Agaricus
work very well, among others. For a stronger olive flavor, use green
olives instead of black.
Note: This bread recipe uses fresh Boletus edulis because their soft
texture blends better with the texture of the bread. Dried porcini
become a little bit chewy upon reconstitution, so if you wish to
substitute them, be sure to chop them up very small. Substitute about
1/4 cup dry porcini, reconstituted for an hour in 1 cup of water. Drain
the water into another measuring cup, and top off to return to 1 cup,
which you will then use for the bread.
Recipe from http://www.amoeba.com/msbread.html
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* Exported from MasterCook Buster *
Beaver Tails - Replica Of Rideau Canal
Recipe By : Carol and breadrecipe.com
Serving Size : 1 Preparation Time :
Categories : Breads Desserts
Amount Measure Ingredient -- Preparation Method
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1 tablespoon white sugar
1/2 cup warm water -- (110øF)
1 tablespoon active dry yeast
1/4 cup vegetable oil
2 1/3 cups warm water -- (110øF)
1 teaspoon salt
4 tablespoons white sugar
5 cups flour -- up to 8 cups, (1/2
-- whole wheat and 1/2
-- all-pupose)
fresh lemon juice
white sugar and ground cinnamon
Dissolve 1 tablespoon sugar and yeast in 1/2 cup warm water. Set aside
until creamy.
In a large bowl, mix together oil, 2 1/3 cups water, salt, and 4
tablespoons sugar. Add yeast, and gradually mix in flour. Place dough
in a buttered bowl, and turn to coat. Cover with a damp tea towel, and
place in a warm place to rise for 1 1/2 hours.
Form dough into balls about the size of eggs, then roll flat to making
ovals about 1/4 inch thick.
Heat oil to 350 degrees F (175 degrees C) in a deep fryer, pot, or
electric frying pan. Fry beaver tails one at a time, until light brown
on both sides. Place on paper towels to drain. Sprinkle with white
sugar, cinnamon, and lemon juice while still hot. Makes 3 dozen
Note: If you ever visited Ottawa, Ontario, Canada in the winter months
on the Rideau Canal, which is the longest skating rink in the world,
they serve what is called Beaver Tails. This is a pastry with sugar on
top. I could not get the authentic recipe since it is their trade
secret, but I do have a replica of what they serve. The beaver is the
national animal of Canada.
Recipe from http://www.breadrecipe.com
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