Date: Sat, 5 Dec 1998 03:28:00 -0800 (PST) -------------- BEGIN bread-bakers.v098.n079 -------------- 001 - tolyn@reno.quik.com - Peanut Flour 002 - Patrick Braun Subject: Potato Bread Recipes Date: Tue, 01 Dec 1998 15:05:13 -0800 I am seeking potato bread recipes using leftover mashed potatoes. My time is limited, so bread machine recipes are preferred, but I'll be happy to receive any suggestions to use these potatoes up! Thanks in advance, Barb --------------- MESSAGE bread-bakers.v098.n079.3 --------------- From: KerrZoo@aol.com Subject: sweet breads Date: Sat, 28 Nov 1998 07:45:19 EST Does anyone have any good fruit or vegetable sweet bread recipes. I want to make a bunch of different kinds of breads for Christmas. I am really looking for strawberry, apple, carrot. But I would love any other creative kind of bread. And the more unusual the better. Last year someone send me Zucchini bread, but I can't find the recipe and everyone loved it. I never would have thought of Zucchini bread. Thanks alot. Rhona --------------- MESSAGE bread-bakers.v098.n079.4 --------------- From: Joyce L Owen Subject: Rustic bread Date: Fri, 27 Nov 1998 14:02:25 -0800 A few weeks ago someone on this list mentioned *In Search of the Perfect Rustic Loaf* on the King Arthur website. Thank you, whoever you are! I got the recipe and tried it. It is FABULOUS! Words can't describe how wonderful it is, how crusty and chewy, with holes in it. Exactly like what my son buys in a Seattle bakery. Very easy to make, too. Mix the sponge in the breadmaker, unplug and leave it overnight. Next day add the remaining ingredients and set on dough cycle. Then form the loaf by hand, let rise, and bake in the oven. By the way, the dough is quite wet and sticky, and might be hard to knead by hand. It's so good, I just started another loaf. If anyone asks, I'll post the recipe, or you can get it from the King Arthur website. Joyce ------------- Joyce Owen Eugene OR "Don't accept your dog's admiration as conclusive evidence that you are wonderful." -- Ann Landers --------------- MESSAGE bread-bakers.v098.n079.5 --------------- From: Mitch Smith Subject: RE: English Muffins Date: Thu, 26 Nov 1998 22:02:48 -0600 From: "Jo in Minnesota" >Does anyone have a recipe for English muffins, that you >shape and bake on a griddle? Here is one of my favorites: ENGLISH MUFFIN RECIPE Makes about 20 muffins Ingredients: 1 cup warm milk 1 cup warm water 2 tablespoons honey 1 teaspoon salt 1 package yeast (dry or fresh) 4 cups white flour 2 cups whole wheat flour 3 tablespoons butter Corn meal or margarine Warm milk to "baby bottle" temperature (about 100F.). Stir in honey, salt and melted butter. Mix yeast in warm water (same temperature as milk) and stir until dissolved. Mix water and milk mixtures together. Add the whole wheat flour to liquid, plus 2 cups of the white flour. Beat until it is a smooth mixture, about 2 or 3 minutes. Add remaining flour 1/3 cup at a time until dough becomes stiff. Turn on to floured surface and knead for 4 or 5 minutes. Dust on more flour as needed to make dough manageable. Dough has been kneaded long enough when it is stiff and elastic enough to "rebound" when a dent is made in the dough with a light push of a finger. Place in large bowl and cover with towel or lid. Let rise at room temperature for 1 to 2 hours until it doubles in volume. Punch dough down and turn out onto lightly floured surface. With a rolling pin, roll dough out to about a 1/2 inch thickness. With a cookie cutter or glass 3 to 4 inches in diameter (plastic cups are perfect at 3 1/2"), cut out muffins. Move cut muffins to a board sprinkled freely with the corn meal. After you have cut out muffins from the first rolling of the dough, reform the dough scraps and roll out again and cut. Repeat process until all the dough has been used or the dough is too dry to roll out. Cover muffins with a towel and let rise for 30 to 45 minutes in a warm draft free area. Very lightly grease a griddle and pre-heat to medium. Carefully place risen muffins on griddle, corn meal side down first, and cook for 10 minutes. (Watch your heat; muffin bottoms should be lightly golden brown after 4 or 5 minutes. If too light or dark, increase or reduce heat as necessary). After 10 minutes on first side, flip over and cook the other side of muffin for 10 minutes. Cool on wire racks. Muffins will keep for 4 or 5 days at room temperature in a plastic bag, or for several months if wrapped tight and stored in the freezer. To serve, split with fork. Insert fork around edges of muffin until it separates into two halves. Toast under broiler if desired. --------------- MESSAGE bread-bakers.v098.n079.6 --------------- From: Nancy Hill Subject: re Sprout Bread Date: Wed, 2 Dec 1998 13:08:09 -0500 (EST) Yesterday I finally got around to making the sprouted wheat berries bread that Larry posted last month (thanks again Larry!). It was *delicious*, but didn't rise high enough by about half. I'm going to try it again today or tomorrow. I'll try adding more yeast, and I may have pushed the sprouted berries down in the measuring cup too firmly, resulting in using more sprouted berries than the recipe requires. (Should I not pack them down at all?) Also, I notice it's a really small amount of sugar; should I add a bit more? It was so good, I want to fine tune it and make it about 3 times a week. water 1 cup margarine/butter 2-1/2 Tbs. sugar 1-1/3 tsp. salt 2 tsp. sprouted wheat berries 2/3 cup bread flour 3-1/3 cups nonfat dry milk 1/4 cup yeast 2-1/2 tsp. I used extra virgin olive oil instead of margarine, and all hard whole wheat flour for the flour. I guess the fact that I used all whole wheat flour alone would mean that I should add more yeast... > Wheat berry sprouts should be no longer than the berrry itself. When I made it yesterday, that was about the length of the sprout (though the *roots* were actually a bit longer), but by today they've really grown and are quite a bit longer. I remember with another recipe I tried it wasn't as sweet if the sprouts were too long. I guess I should sprout smaller amounts of wheat seeds more often. Once I get organized with this it'll take almost no time at all. (I didn't put the sprouted berries through the food processor first.) TIA, Nancy -- Nancy Hill, near Toronto nancyh@interlog.com --------------- MESSAGE bread-bakers.v098.n079.7 --------------- From: "Rymer, Greg" Subject: Grain Wheat Bread Date: Wed, 2 Dec 1998 14:30:01 -0600 5 - Grain Wheat Bread My own recipe Revised: 11/26/98 This is my favorite sandwich style loaf bread and not a country style or free form bread. At first glance, this may look like allot of steps to make the bread. But when you have your first slice, you may just forget about the steps. I like it best toasted with butter and jam or as my favorite toasted sandwich. Recipe yields two large loafs so freeze one for the future.... Starter Recipe: 2C- Warm Water at 105-115 degrees 2-1/4oz. Pkgs.- Dry Yeast 1T- White Granular Sugar 2T- Light Brown Sugar 2C- White Bread Flour - I use Gold Medal Dough Recipe: 3T- Toasted Wheat Germ* 2T- Unhulled Sesame Seeds* 2T- Unsalted Sunflower Seeds* - Caution: seeds spoil quickly so use the day purchased 2T- Soy Grits* 1T- Corn Grits* 2t- Cocoa Powder - I use Nestle's in yellow container 1T- Salt 2T- Vital Wheat Gluten* 1C- Hodgson Mills Whole Wheat Grahm Flour 2C- White Bread Flour - I use Gold Medal 3T- Canola Oil 1/4C+1T- Honey - I use Golden Blossom 1T- Dark Unsulphured Molasses, I used Grandma's in green bottle not yellow 1/2C- Water at 105-115 degrees 1/2C- Whole Milk at 105-115 degrees 3C- Whole Wheat Bread Flour* Vegetable oil or olive oil to wipe bowl *- Denotes items purchased in local health food store in bulk Method: o- Set oven to 375 degrees 15 minutes before baking, set rack in lowest position o- Grease & flour or spray Pam on 2- 10 X 5 X 3 loaf pans; reserve o- Warm water then place into large bowl with yeast and both sugars; stir, let proof 10 minutes or until foamy o- Add 2C flour, mix well to blend smooth; batter will resemble pancake batter when mixed o- Cover tightly with plastic wrap and let rest 2 hours at room temperature, about 70-75 degrees o- Separately, mix together remaining dry ingredients in mixing bowl except for whole wheat bread flour o- Add starter into mixing bowl of countertop mixer, add milk, water, honey, oil, molasses and dry mixture o- Be sure all ingredients have been added, place dough hook on countertop mixer o- Start mixer on slow then medium and run until mixture is well blended and smooth; about 2 minutes o- Add wheat bread flour in 1/2C increments until dough pulls away from and cleans sides of bowl; about 5 min. o- Pour out onto work surface then kneed 8-10 minutes more adding light dustings of wheat flour as needed o- Form dough into round shape then let rest while oiling large bread bowl o- Place dough into lightly oiled bowl covered with plastic wrap for 1&1/2 hours at room temperature o- Divide dough into two equal pieces then roll out one piece into a 9 X 18 inch rectangle o- Roll up jelly roll style and shape into loaf then place into prepared loaf pans o- Let raise covered with towel for 1&1/2 hours or until doubled in size and top is round, at room temperature o- Place into preheated 375 degree oven with rack in lowest position o- Bake 40 -45 minutes or until top is brown; if top becomes too brown, cover with aluminum foil at 15m o- Remove from oven and remove from pan immediately then let cool on wire rack before cutting o- Finished bread keeps well at room temp and tightly wrapped --------------- MESSAGE bread-bakers.v098.n079.8 --------------- From: Joyce L Owen Subject: Re: Sticking paddles Date: Fri, 27 Nov 1998 13:40:22 -0800 Greetings John, and others on the list. I just leave the paddle in the pan. That's right; I never take it out. All the gunk seems to come off easily in hot water. If there is any hidden gunk, it probably adds to the character of the next loaf! Much like a continuously simmering stock pot. ;-) Joyce >1. Before using the machine always lightly oil the hole in the paddle. Use >low-fat spray or vegetable oil. > >2. After removing the cooked bread fill the pan with warm/hot water and >leave to soak for as long as practicable. > >3. Tip water out and refill with hot water. Wait a few seconds (no longer) >and the paddle should lift off easily. It seems that the heat of the water >expands the hole in the paddle so that it slides off. Then of course wash >out the soggy dough which may still be around the spindle. > >4. Just sometimes this doesn't work so I designed a home made 'paddle >lifter'. Cut a credit card in half (preferably an old one :-)and using one >of the halves cut a slot with scissors wide enough to slide the card under >the paddle and around the spindle. Bend the ends of the card up to make >'wings' so that you can get your fingers under the card. With fine sandpaper >carefully smooth all the edges to avoid scratching the non-stick pan >surface. To use, slide the slot under the spindle, push the gunge out and >lift the card. The paddle slides off like a dream. (If all this doesn't work >try dynamite!) > >What I don't understand about this paddle thing is that when the bread is >cooked you have to shake the pan like crazy to get the bread out, and none >of this shaking, nor the weight of the bread shifts the paddle. In fact only >once has the bread come out with the paddle inside. So it's not surprising >that you can't just lift paddles off easily. > >Hope this helps somebody out there. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. --------------- MESSAGE bread-bakers.v098.n079.9 --------------- From: Reggie Dwork Subject: Jan & Feb 1999 classes Date: Thu, 03 Dec 1998 20:15:58 -0800 Here are some classes that I just heard about. If you are in the area you might consider them. Ramekins 450 West Spain StreetEnlightened Basics with Sonoma, California 95476Therese Clark Nugent Telephone: 707-933-0450 Wednesday, January 6, 11:00 a.m. $39 Fax: 707-933-0451 Email: info@ramekins.com Ramekins Bread Basics: Introduction to Bread Baking (Hands-on) with Kurtis Baguley Saturday, January 9, 10:00 a.m. $65 "Direct method" breads are the simplest breads to make and are the focus of this beginner's level bread class. Instruction from ingredients to baking pans will be discussed, and students will participate in using their newfound knowledge to mix and bake some of Kurtis' favorite everyday breads. Old-fashioned Whole Wheat; Cinnamon Swirl Raisin Bread; Scottish Oatmeal Bread; Braided Challah ********** Ramekins Bread Basics: Pre-fermented Method Breads (Hands-on) with Kurtis Baguley Saturday, January 30, 10:00 a.m. - 3:00 p.m. $65 Take the next step in bread making--to the land of fermentation. In this class sponges, bigas, and poolish will be the focus. Pre-fermented doughs that are mixed, set to rise, and then later added to your final dough, give wonderful texture and crust to your breads. With hands-on instruction and some great recipes, you're in for some really fun baking. Ciabatta (Italian Slipper Bread); Kalamata Rosemary Bread; Classic Baguette; The BEST Pizza Dough ********** Ramekins Bread Basics: The French Levain (Hands-on) with Kurtis Baguley Saturday, February 20, 10:00 a.m. - 3:00 p.m. $65 One of the most beloved loaves from France is the levain. Natural fermentation is what this bread is all about. Learn a tried-and-true method to produce some very tasty loaves you will be proud of. What's more, the levain lasts for days (if you can savor it that long) and makes the best toast. We'll begin with the levain starter step-by-step, and then move on to the final dough. Along with other flavoring combinations, a variety of shaping techniques will be demonstrated. ********** --------------- MESSAGE bread-bakers.v098.n079.10 --------------- From: "Jazzbel" Subject: Re: Muffins on a griddle Date: Fri, 27 Nov 1998 19:38:50 -0500 I posted this from Good Housekeeping before. Metric recipe, no cups here. I have successfully frozen in small portions, letting defrost overnight and baking on a griddle in the morning. English muffins are really better immediately after cooking. I got a set of english rings many years ago. You could use a 4-inch round cookie cutter. Maid of Scandinavia also sells the rings in the mail. The muffins will lose shape without the rings. > * Exported from MasterCook * > > Crumpets > > Recipe By : The Good Housekeeping Cookery Book > Serving Size : 1 Preparation Time :0:00 > Categories : > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 350 g bread flour > 1 1/2 tsp dried yeast > pinch sugar > 300 ml tepid water > 1/2 tsp salt > 1/2 tsp bicarbonate of soda > 225 ml milk > > Dissolve the yeast in 50 ml of the water with the pinch of sugar. > Sift the flour into a mixing bowl, and pour the dissolved yeast into a well > in the center, follow with milk. Mix to give a thick batter consistency. > Using a wooden spoon, vigourously beat the batter for a bout 5 minutes to > incorporate air. Cover and leave in a warm place for 1 hour, until > sponge-like in texture. Beat the batter for a further 2 minutes to > incorporate air. > Place a large, preferrably non-stick frying pan on to a high heat and, > using absorbent kitchen paper, rub a little vegetable oil on the surface. > grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry > cutters. Place the rings blunt edge down on to the hot surface and leave > for about 2 minutes, or until very hot. > Pour the batter into a large measuring jug. Pour a little batter into each > ringto a depth of 1 cm. > Cook the crumpets for 5-7 minutes until the surface of each appears dry and > is honey-combed with holes. > When the batter has set, carefully remove each metal ring. Flip the > crumpet over and cook the second side for 1 minute only. Cool on a wire > rack. > Continue until all batter is used. it is important that the frying pan and > rings are oiled each time, and heated before batter is poured in. When > required, toast the crumpets on both sides and serve hot. > Typed by jazzbel@batelnet.bs > > - - - - - - - - - - - - - - - - - - > > > Later, Jazzbel >>>>> Bread Baking is lot like married love. The first loaves of bread you make are not the best you'll ever make, but they are better than any you've ever bought. --Anonymous. >>>>> > From: "Jo in Minnesota" > > Does anyone have a recipe for English muffins, that you > shape and bake on a griddle? > Jo in Minnesota > --------------- MESSAGE bread-bakers.v098.n079.11 --------------- From: Joyce L Owen Subject: Rustic bread using ABM Date: Mon, 30 Nov 1998 11:18:12 -0800 Reggie asked me to post this recipe. I apologize for its length. It's from the King Arthur Flour website. First my comments, then the recipe. I'm not sure how to make water chlorine-free, or why it's important. I boiled the water for the sponge, then measured the remaining water and let it sit overnight. Read the whole recipe, including suggestions, before you start. You just leave the sponge in the machine overnight, then add the remaining ingredients. I used 1 Tbsp each of whole wheat and rye, instead of 2 Tbsp whole wheat. I used 1 1/4 C water the next day instead of 1 (they suggest up to 1 1/2, but the dough is very wet and sticky). I used regular yeast. I also used regular salt, but only about 1/2 Tbsp, since kosher salt contains huge crystals, and 1 Tbsp must contain less salt mass than 1 Tbsp regular. Note that this recipe contains no added fat. Note their suggestion for storing the bread. This is something that was suggested earlier on the bread list as well. Simply leave the loaf on the countertop, cut side down. This actually works. It stays crusty on the outside and chewy on the inside. We have just finished off our second loaf. It's wonderful! In Search Of The Perfect Rustic Loaf The Sponge (begin the night before) 1 cup water, chlorine-free 1/4 teaspoon instant yeast 1 1/4 cups King Arthur Special For Machines Bread Flour 2 tablespoons King Arthur Stone Ground Whole Wheat Flour 1 tablespoon yellow cornmeal 1 tablespoon semolina flour Place the ingredients in the pan of your bread machine and program for Manual or Dough. Press Start. After several minutes, or once the dough is fully mixed -- it'll look like thick pudding -- cancel the machine. [Leave sponge in the machine.] The Next Day (or about 8 hours later) stir down the sponge. Continue to make the dough by adding the following: 1 cup water, chlorine-free 1 tablespoon kosher salt 1 tablespoon sugar 1/4 teaspoon instant yeast 3 1/2 cups King Arthur Special For Machines Bread Flour Program your machine for Manual or Dough, and press Start. As the dough begins to mix it should form first a soft mass, then eventually a soft ball that is not too stiff, but not sticky, either. Adjust with additional flour or water as necessary. (If the dough isn't coming together, stop the machine, and stir the dough with a rubber spatula to help the sponge and added ingredients combine. Re-program the machine for Dough, and start it again.) When the cycle is complete, remove the dough from the machine. (It can hang around for a bit -- you don't have to rush.) Cover with a tea towel and let rest for 30 minutes. (If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it. When you're ready to work with it, deflate if necessary, and allow to warm slightly before proceeding.) After its rest period, deflate the dough gently and form it into a round ball, Place the ball, seam-side down, on a cornmeal-dusted baking sheet. Cover it lightly with a tea towel. Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour. Don't let it rise too much, since it rises some more in the oven and, if it's overproofed initially, it'll collapse as it bakes. Preheat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or crosshatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back. [I find that my bread knife makes the best slashes.] Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack. Spritz the oven walls every few minutes for the first 15 minutes of baking. Lower the heat to 425°F (this reduction in heat mimics the "falling oven" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes. The interior temperature of the bread should register 190°F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack before slicing. Store, cut side down, on a counter (do not cover). Yes, this really works; your bread will remain fresh but not soggy for several days. Yield: One large loaf, about 24 hearty servings. Additional Notes: You may use 2 tablespoons pumpernickel, the grain French bakers traditionally add to enhance a bread's keeping qualities, in place of the whole wheat flour in the initial sponge. For an even chewier bread with larger, more irregular holes, try increasing the amount of water in the dough's second stage by 1/4 to 1/2 cup. Add 1/4 cup initially, then take a look at the dough while it's in its second kneading cycle. Your goal is to create a dough which is very wet and slack, but which will still hold its shape when formed into a freeform loaf. Add additional water if it looks as though the dough can absorb it and still remain firm enough to be workable. This bread is an ideal candidate for a linen-lined banneton, which will hold and shape it as it rises and, because of the moisture-drawing qualities of the linen, help produce a chewy crust. Try putting your risen loaf into the oven without slashing it first; it'll develop its own natural split, producing a more rustic-looking loaf. For a thick, brown, chewy bottom crust, try baking the bread in the oven in a preheated cast iron skillet, or on a baking stone. For a crisper crust, allow the loaf to cool in the oven. When the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaf inside. Just a Hint.... Store crusty hearth loaves uncovered, but with their cut side down on the counter. This is one of the best tips we've come across in some time. Though this doesn't work on baguettes, rolls, or other small loaves, it works beautifully on big boules or freeform loaves. The moisture in the bread's interior gradually migrates to the surface, but since the cut side is covered, it can't escape there; instead, it must navigate its way through the thick crust, a much slower process. This keeps the bread's interior soft, and the crust hard and crunchy. Nutrition information per serving (1 slice, 1/24 of loaf, 47g): 87 cal, .2g fat, 3g protein, 18g complex carbohydrates, 1g sugar, 1g dietary fiber, 267mg sodium, 38mg potassium, 2RE vitamin A, 1mg iron, 42mg calcium, 27mg phosphorus. ------------- Joyce Owen Eugene OR "Don't accept your dog's admiration as conclusive evidence that you are wonderful." -- Ann Landers --------------- END bread-bakers.v098.n079 --------------- -------------- BEGIN bread-bakers.v098.n080 -------------- 001 - Loiscon1@aol.com - Panettone recipe and web site 002 - JPellegrino Subject: 4 ABM Recipes Date: Mon, 30 Nov 1998 12:43:04 -0600 Pat Hanneman found these recipes and I put them into MC format. The chocolate one looks interesting but I haven't tried any of these yet. JoAnn * Exported from MasterCook Buster * Multi-Grain Bread - Abm - Large Size Recipe By : http://www.regalware.com/bread.html Serving Size : 1 Preparation Time : Categories : ABM Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water plus 1 tablespoon water 1 teaspoon salt 1 teaspoon white vinegar 1 tablespoon oil 1 tablespoon honey 1 3/4 cups bread flour 3/4 cup stoneground whole wheat flour 1/2 cup 7-grain or 10-grain cereal* 2 teaspoons packed brown sugar 1 1/2 teaspoons active dry yeast For best results, all ingredients should be at room temperature (70 to 80øF). Measure ingredients into bread pan in the order suggested in your owner´s manual. Select the Whole Wheat or Basic setting. Press Start. When machine signals that bread is done, press Stop; remove bread from pan. Cool on wire rack. Makes a 1-1/2 pound loaf. *7-grain and 10-grain cereals can be found in health food stores as well as in the health food sections of major supermarkets. Hint: If your breadmaker does not have a whole wheat setting, use the basic or normal setting. Allow machine to mix and knead for 15 minutes; press Stop and then press Start again. The extra kneading will produce a better structure. Kitpath/Pellegrino 11/98 Posted to Bread Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Double Chocolate Bread- Abm- 1 Pound Recipe By : Bread Machine Bounty-BHG Serving Size : 1 Preparation Time : Categories : ABM Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 teaspoon vanilla 1 egg 1 tablespoon marg. or butter 2 cups bread flour 2 tablespoons brown sugar 1 tablespoon cocoa powder -- unsweetened 1/2 teaspoon salt 1 teaspoon active dry yeast 1/2 cup semi-sweet choco chips Select loaf size and add ingredients to machine according to machine directions. Just a few things that I've found work better for me.... I used the mini chips... if you can find them.. and they tend to spread out better in the dough..... and I put them in at the beginning, rather than waiting until the last knead cycle - otherwise they tend to sit at the bottom of the bread. You can also add cinnamon to the bread - (1/4 tsp for the 1 lb. and 1/2 tsp for the 1 1/2 lb.)... and they call it Mexican double choc. bread. Anyway you do it... it comes out mouth watering. Any questions.. feel free to email me... LBNJ67@aol.com ( recipe is from Better Homes and Gardens... Bread Machine Bounty..) Recipe found at http://www.upword.com/bread/dblchoc.html Kitpath/Pellegrino 11/98 Posted to Bread-Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Double Chocolate Bread- Abm- 1 1/2 Pound Recipe By : Bread Machine Bounty-BHG Serving Size : 1 Preparation Time : Categories : ABM Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 1/2 teaspoons vanilla 1 egg 1 tablespoon marg. or butter 3 cups bread flour 3 tablespoons brown sugar 4 teaspoons cocoa powder -- unsweetened 3/4 teaspoon salt 1 teaspoon active dry yeast 2/3 cup semi-sweet choco chips Select loaf size and add ingredients to machine according to machine directions. Just a few things that I've found work better for me.... I used the mini chips... if you can find them.. and they tend to spread out better in the dough..... and I put them in at the beginning, rather than waiting until the last knead cycle - otherwise they tend to sit at the bottom of the bread. You can also add cinnamon to the bread - (1/4 tsp for the 1 lb. and 1/2 tsp for the 1 1/2 lb.)... and they call it Mexican double choc. bread. Anyway you do it... it comes out mouth watering. Any questions.. feel free to email me... LBNJ67@aol.com ( recipe is from Better Homes and Gardens... Bread Machine Bounty..) Recipe found at http://www.upword.com/bread/dblchoc.html Kitpath/Pellegrino 11/98 Posted to Bread-Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook Buster * Regal Cran-Apple Bread - Abm - Large Loaf Recipe By : http://www.regalware.com/bread.html Serving Size : 1 Preparation Time : Categories : ABM Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup apple juice plus 2 tablespoons apple juice 1/2 teaspoon salt 2 large eggs 1/4 cup butter or margarine -- cut in 1/2 " pieces 3 cups bread flour 1/4 cup packed brown sugar 1 teaspoon cinnamon 1/4 teaspoon baking soda 1/4 teaspoon ground ginger 1/2 teaspoon Lora Brody's Bread Boost OR vital gluten 2 teaspoons active dry yeast 1/2 cup coarsely-chopped pecans 1/3 cup dried cranberries Warm all ingredients, except nuts and cranberries, into bread pan of Regal 2-pound breadmaker, in sequence listed (or suggested in breadmaker manual). Select Normal or White cycle and Medium or Regular crust color (do not use Speed cycle). Press Start. After 10 minutes of mixing (set timer), gradually add nuts and dried cranberries. When done (00:00 on display), press Stop. Immediately remove bread from pan and cool on wire rack at least 15 minutes before slicing. Kitpath/Pellegrino 11/98 Posted to Bread-Bakers List 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n080 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved