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asst breads

Reggie and Jeff Dwork <reggie@best.com>
Fri, 1 Oct 1999 13:03:15 -0700 (PDT)
v099.n049.1
Jeff and I are on the way to Yellowstone and we are not baking on this
trip.  I have been entering recipes that have been sent to me over the
years by friends.  So here are some that I have not had the chance to make
yet but rather then hang on to them any longer I am sending them to you for
your enjoyment.

I am doing this in the dark in our motor home riding down the highway
toward Spokane, WA.  Please forgive any bumps in the road!!<G>

Onion Mustard Buns
Pesto French Bread
Whole-Wheat Raisin Bread


                     *  Exported from  MasterCook  *

                            Onion Mustard Buns

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads                           Hand Made
                Low Fat                          Rolls/Bagels/Muffins
                Bread-Bakers Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pkg           Active Dry Yeast -- (1/4 Oz)
     1/4  C             Warm Water -- (110-115 Deg F)
   2      C             Milk -- Warm
   3      Tbsp          Dried Minced Onion
   3      Tbsp          Prepared Mustard
   2      Tbsp          Vegetable Oil
   2      Tbsp          Sugar
   1 1/2  Tsp           Salt
   6      C             All-Purpose Flour -- To 6 1/2 C

In a mixing bowl, dissolve yeast in water. Add milk, onion, mustard, oil,
sugar, salt and 4 cups flour; beat until smooth. Add enough remaining four
to form a soft dough. Turn out onto a floured surface; knead until smooth
and elastic, about 6 - 8 minutes. Place in a greased bowl, turning once to
grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide into 24 pieces. Flatten each piece into a 3-in.
circle. Place 1 inch apart on greased baking sheets. Cover and let rise
until doubles, about 45 minutes. Bake at 350F for 20-25 minutes or until
golden brown. Cool on wire racks.

Taste of Home - Melodie Shumaker


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Nutr. Assoc. : 0 0 0 4145 0 0 0 0 0

                     *  Exported from  MasterCook  *

                            Pesto French Bread

Recipe By     : 
Serving Size  : 24   Preparation Time :0:00
Categories    : Breads                           Ethnic
                Hand Made                        Want To Try
                Bread-Bakers Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      C             Warm Water -- 105 - 115 Deg F
   1      Pkg           Active Dry Yeast -- Fleischmann's
     1/3  C             Olive Oil -- Plus
   2      Tbsp          Olive Oil
   2      Tsp           Salt
   6      C             All-Purpose Flour -- To 6 1/2 C
   1      C             Finely Chopped Fresh Parsley
     2/3  C             Grated Parmesan Cheese
   2      Tbsp          Dried Basil
   1      Clove         Garlic -- Minced
                        (To 2 Cloves Garlic)
                        Cornmeal
   1                    Egg White -- Beaten With/
   1      Tbsp          Water

Makes 2 loaves.

Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast; stir until
dissolved. Add remaining water, 2 tablespoons oil, salt, and 2 cups flour;
blend well. Stir in enough remaining flour to make soft dough. Knead on
lightly floured surface until smooth and elastic, about 6 to 8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until doubled in size, about 45 to 60 minutes.

In small bowl, combine remaining oil, parsley, Parmesan cheese, basil, and
garlic; set aside.

Punch dough down. Remove dough to lightly floured surface; divide in half.
Roll each half to 15- x 12-inch rectangle. Spread each with half of basil
mixture to within 1/2 inch of edges. Beginning at long end of each, roll up
tightly as for jelly roll. Pinch seams and ends to seal. Taper ends by
gently rolling back and forth. Place loaves, seam sides down, on large
greased baking sheet sprinkled with cornmeal. With sharp knife, make one
lengthwise cut (1/8 inch deep) on top of each loaf to within 1 inch of
ends. Cover; let rise in warm, draft-free place until almost doubled in
size, about 30 to 45 minutes. Brush egg white mixture on loaves.

Bake at 400F for 25 to 30 minutes or until done. Remove from sheet; let
cool on wire racks.

Nutrition information per serving (1/24 of recipe): calories 172; total fat
5 g; saturated fat 1 g; cholesterol 2 mg; sodium 148 mg; total carbohydrate
26 g; dietary fiber 1 g; protein 5 g.


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                     *  Exported from  MasterCook  *

                        Whole-Wheat Raisin Bread

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads                           Fruits
                Grains                           Hand Made
                Low Fat                          Bread-Bakers Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  C             White Flour
   1      Tsp           Baking Powder
   1      Tsp           Baking Soda
   1      Tsp           Salt
   2      C             Whole-Wheat Flour
     1/4  C             Melted Shortening
   1 1/2  C             Buttermilk -- Or
                        Sour Milk
     1/4  C             Packed Brown Sugar
     1/4  C             Molasses
   1      C             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.



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Nutr. Assoc. : 0 0 0 0 0 1368 0 0 0 0 0