Home Bread-Bakers v117.n022.1

Bran Cereal Muffins, Amish Friendship Bread, Soft Wrap Bread

maybelle <maybelle0101@gmail.com>
Mon, 29 May 2017 07:04:12 -0700
     I haven't tried this recipe but plan to do so.

* Exported from MasterCook *

                           Bran Cereal Muffins

Recipe By     :Possum Kingdom Lake Cookbook
Serving Size  : 12    Preparation Time :0:00
Categories    : Muffins

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  unsifted all-purpose flour
     1/3           cup  firmly packed light brown sugar
  1         tablespoon  calumet baking powder
     1/2      teaspoon  salt
  2 1/2           cups  post natural bran flakes
  1                cup  milk
  1                     egg
     1/3           cup  oil

Mix flour with sugar, baking powder and salt.

Combine cereal and milk in bowl and let stand for about 3 minutes, 
stir well. Add egg and oil; blend well.

Add flour mixture to cereal mixture (batter will be thick). Spoon into 
greased muffin pans.

Bake at 400 degrees for 25 minutes or until golden brown.

Serve warm

                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 95 Calories; 7g Fat (66.5% calories 
from fat); 1g Protein; 7g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol; 
107mg Sodium.  Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other 

* Exported from MasterCook *

                          Amish Friendship Bread

Recipe By     :Possum Kingdom Lake Cookbook
Serving Size  : 1     Preparation Time :0:00
Categories    : Breads & Bread Machine

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                Cup  Starter
                        Day 5:
  1                Cup  Milk
  1                Cup  Sugar
  1                Cup  Flour
                        Day 10:
  1                Cup  Milk
  1                Cup  Sugar
  1                Cup  Flour
                        To Remaining Batter Add:
     2/3           Cup  Oil
  2               Cups  Flour
     1/2      Teaspoon  Cinnamon
     1/4      Teaspoon  Salt
  1                Cup  Sugar
  3                     Eggs
     1/2      Teaspoon  Vanilla
  1 1/4      Teaspoons  Baking Powder
     1/2      Teaspoon  Baking Soda


DAY 2,3,4 ---STIR

DAY 5 -- Put in large bowl and add ingredients and stir well.

DAYS 6,7,8,9 --STIR

DAY 10 -- Add ingredients.  Stir well and pour 1 cup into each of 3 
containers.  Give to friends with a copy of directions.

Mix ingredients together.  You can add raisins, apple, bananas, nuts, 
dates, chocolate chips, pineapple or whatever you like.

Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for 
50 minutes or until done.

Cool 10 minutes and remove from pan.

Will make three smaller loaves.

Note: To make starter:

1 pkg active dry yeast
1/4 cup warm water (110F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110F)

In a small bowl, dissolve the yeast in warm water for about 10 minutes. 
Stir well. In a 2 qt glass or plastic container, combine 1 cup sifted flour 
and 1 cup sugar. Mix throughly or the flour will get lumpy when you add the 
milk. Slowly stir in the warm milk and dissolved yeast mixture. Pour into a 
ziplock bag. The mixture will get bubbly. Consider this day 1 of the cycle.

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 5961 Calories; 181g Fat (27.2% 
calories from fat); 87g Protein; 1008g Carbohydrate; 15g Dietary Fiber; 
702mg Cholesterol; 2237mg Sodium.  Exchanges: 25 Grain(Starch); 2 1/2 Lean 
Meat; 2 Non-Fat Milk; 33 Fat; 40 1/2 Other Carbohydrates.

* Exported from MasterCook *

                    Soft Wrap Bread_ King Arthur Flour

Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    :

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3               cups  unbleached all-purpose flour -- Note 1
  1 1/4           cups  boiling water -- (10 ounces)
     1/4           cup  potato flour -- (1 1/2 ounces) Note 2
  1 1/4      teaspoons  salt
  2        tablespoons  vegetable oil -- (7/8 ounce)
  1           teaspoon  instant yeast*

Note 1: 12 3/4 to 13 3/4 ounces, 3 to 3 1/4 cups
Note 2: OR 1/2 cup (5/8 ounces) potato buds or flakes

This recipe works best with instant yeast because it dissolves during 
the kneading process, so you don't have to knead liquid into the 
dough. If you really prefer to use active dry yeast, use only 1 cup 
boiling water for the initial dough, dissolve the yeast in 1/4 cup 
warm water, and add this mixture to the dough along with the potato 
flour mixture. It'll be somewhat "slippery" at first, but will knead 
in and eventually become smooth.

Making the Dough: Place 2 cups of the flour into a bowl or the bucket 
of a bread machine. Pour the boiling water over the flour, and stir 
till smooth. Cover the bowl or bucket and set the mixture aside for 30 

In a separate bowl, whisk together the potato flour (or flakes or 
buds) and 1 cup of the remaining flour with the salt, oil and 
yeast. Add this to the cooled flour/water mixture, stir, then knead 
for several minutes (by hand, mixer or bread machine) to form a soft 
dough. Note: You can allow the dough to go through the entire kneading 
cycle(s) in the bread machine, but it's not necessary; about a 
5-minute knead in the machine, once it gets up to full kneading speed, 
is fine. The dough should form a ball, but will remain somewhat 
sticky. Add additional flour only if necessary; if kneading by hand, 
keep your hands and work surface lightly oiled. Let the dough rise, 
covered, for 1 hour.

Shaping: Divide the dough into 8 pieces (each about the size of a 
handball, around 3 ounces), cover, and let rest for 15 to 30 
minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them 
(fry without oil) over medium heat for about 1 minute per side, until 
they're puffed and flecked with brown spots. Adjust the heat if they 
seem to be cooking either too quickly, or too slowly; cooking too 
quickly means they may be raw in the center, while too slowly will dry 
them out. Transfer the cooked breads to a wire rack, stacking them to 
keep them soft. Serve immediately, or cool slightly before storing in 
a plastic bag. Yield: 8 breads.

S(Internet Address):
  "8 breads."

                                    - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 220 Calories; 4g Fat (16.2% 
calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber; 
0mg Cholesterol; 15991mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2