* Exported from MasterCook * Functions Of Baking Ingredients Part 2 Recipe By :http://www.ianr.unl.edu/pubs/foods/nf186.htm Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** SALT Salt is used to enhance the flavors and sweetness of other ingredients in food. If salt is omitted or reduced, other spices or flavorings in the recipe should be increased slightly. In yeast dough, salt slows yeast fermentation. Omitting or reducing the amount of salt in yeast dough can cause the dough to rise too quickly, adversely affecting the shape and flavor of bread. LEAVENING AGENTS Baking Soda produces gas for leavening when combined with an acidic ingredient such as vinegar, lemon juice, or molasses. The volume of quick breads, cookies, cakes, and some candies depends largely on the amount of baking soda added to the batter or dough. Reducing the amount of baking soda without replacing it with another leavening agent will reduce the volume and lightness of the finished product. Baking powder contains baking soda and the right amount of acid to react with it. Batters made with double acting baking powder rise twice; once when dry and moist ingredients are mixed together, and again when the product is baked. Yeast is a living microorganism until it is destroyed by heat. As yeast grows and multiplies it gives off carbon dioxide which causes the dough to rise. Its action is affected by the addition or deletion of other ingredients such as salt and sugar. Using less yeast than specified in a recipe causes the dough to take longer to reach the desired volume in the rising stages. FATS Fat, in the form of solid shortening, margarine, or butter; or in the liquid form of oil contributes tenderness, moistness, and a smooth mouthfeel to baked goods. Fats enhance the flavors of other ingredients as well as contributing its own flavor, as in the case of butter. In baked goods such as muffins, reducing the amount of fat in a recipe results in a tougher product because gluten develops more freely. Another tenderizing agent such as sugar can be added or increased to tenderize in place of the fat. A small amount of fat in a yeast dough helps the gluten to stretch, yielding a loaf with greater volume. Shortening: Shortening is 100 percent fat and is solid at room temperature. It is often made of hydrogenated (solidified by adding hydrogen) vegetable oils, but sometimes contains animal fats. The flakiness of pastry comes from solid fat such as shortening or lard rolled in layers with flour. In some recipes for cookies or cake, shortening is creamed with sugar to trap air. A lighter product will result. There are emulsifiers in shortening to help emulsify shortening and liquid. This means that oil and water stay mixed together, creating an even distribution of flavors and a consistent texture in batters and dough. Butter is made from cream and has a fat content of at least 80 percent. The remaining 20 percent is water with some milk solids. Butter imparts a good flavor without a greasy mouthfeel to baked goods because it melts at body temperature. Margarine is made from fat or oil that is partially hydrogenated, water, milk solids, and salt. Vitamins and coloring are usually added also. The fat or oil can be of animal or vegetable origin. Margarine has the same ratio of fat to non-fat ingredients as butter (80:20), and can be used interchangeably with butter. Reduced fat substitutes have less than 80 percent fat. These do not work the same as butter or margarine in baked goods, though some specially formulated recipes can be found on the packages of these products. Fat free margarines also are available and contain no fat. These margarines are best used as spreads. Oil is used in some muffin, bread and cake recipes. Oil pastry is mealy rather than flaky. To substitute oil for butter or margarine, use 7/8 cup oil for 1 cup butter or margarine. If oil is used in place of a solid fat for some cake recipes, the texture will be heavier unless the sugar and egg are increased. EGGS Eggs serve many functions in baked goods. They add flavor and color, contribute to structure, incorporate air when beaten, provide liquid, fat, and protein, and emulsify fat with liquid ingredients. Reducing or omitting egg yolks can result in less tenderness. Reducing or omitting egg whites can result in less volume. Cakes made without the emulsifying action from the egg yolk may not have a uniform flavor and texture. If a low fat, low cholesterol baked product is desired, use 2 egg whites for 1 whole egg; the white has very little fat or cholesterol. When a recipe calls for an egg, the best size to use is a 2 oz. Grade A large egg. LIQUIDS Liquids are necessary in baked goods for hydrating protein, starch and leavening agents. When hydration occurs, water is absorbed and the chemical changes necessary for structure and texture development can take place. Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor. When making yeast dough, milk should be scalded and cooled before adding to other ingredients. This is done to improve the quality of the dough and the volume of the bread. Juice may be used as the liquid in a recipe. Because fruit juices are acidic, they are probably best used in baked products that have baking soda as an ingredient. References: American Home Economics Association. Handbook of Food Preparation. 8th edition. 1980. Charley, H. Food Science. 2nd edition. New York: Macmillan Publishing Company. 1986. Dobler, M. Gluten Intolerance. Revised edition. Chicago: American Dietetic Association. 1991. McGee, H. On Food And Cooking: The Science And Lore of the Kitchen. New York: Macmillan Publishing Company. 1984. Penfield, M., and Campbell, A. Experimental Food Science. 3rd edition. San Diego: Academic Press, Inc. 1990. Rombauer, I., and Becker, M.R. Joy of Cooking. 13th edition. New York: Bobbs-Merrill Company, Inc. 1975. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Gluten Info Recipe By :Copyright (c) 1998 Nando.net Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** A glance at gluten Copyright (c) 1998 Nando.net Copyright (c) 1998 The Associated Press (February 22, 1998 00:12 a.m. EST http://www.nando.net) - Wheat gluten facts: What is it? In its finished form, wheat gluten is a fine powder that acts as a binding agent to strengthen, add texture and improve the elasticity of food. It's the natural protein portion of wheat that is extracted after milling. What are its primary uses? Wheat gluten helps multi-grain breads rise. In breakfast cereals, it adds protein to fortify nutritional value. Wheat gluten is a binding agent in processed meats and canned pet foods. How is it made? Flour produced in the milling operation is processed with water to extract vital wheat gluten, which contains 75 percent to 80 percent protein. A co-product of the process is wheat starch. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Bread Recipe By :Robin Hood Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 1/4 cups water 3 tbsp olive oil 3 1/2 cups ROBIN HOOD Best for Bread Homestyle White Flour 3/4 tsp salt 4 mL 1 tsp granulated sugar 1 tbsp chopped fresh rosemary 1 pkg(8g) envelope Robin Hood/SAF Perfect Rise Gourmet Yeast -- (2 1/4 tsp/11 mL) --- Filling: 1/2 cup chopped pitted kalamata olives 1/4 cup crumbled feta cheese Extra flour for dusting 2 tbsp PURITY Cornmeal -- (optional) DOUGH: ADD ingredients for dough to machine according to manufacturer's directions. SELECT dough cycle. Remove dough to lightly floured board; cover and let rest for 10 minutes. KNEAD olives and cheese into dough, adding extra flour if dough becomes sticky, 2-3 minutes. Shape dough into ball. Place on sheet sprinkled with cornmeal or greased. COVER with tea towel. Let rise in warm place (75- 85F/24- 29C) until doubled (30-45 minutes). BAKE at 400F (200C) on lower oven rack for 25-30 minutes. Cover top of loaf with foil during last 15 minutes if becoming too brown. For a crisp crust, brush bread with water during last half of baking time. Tips:For a beautiful presentation, sprinkle dough with chopped olives, feta and rosemary just before baking. Replace fresh rosemary with 1 tsp (5mL) dried if desired. Replace kalamata olives with mixed deli-style olives. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Handmade Bread Bowls Recipe By :adapted from various recipes in the Breadbakers Archives Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup very warm water -- (120 to 130 degrees) 1 cup whole wheat flour 1 3/4 cups bread flour 1 tablespoon sugar 1 teaspoon salt 1 1/2 teaspoons Fleischmann's RapidRise Yeast 1 egg yolk 1 tablespoon water Mix together whole wheat flour, 1/2 cup bread flour, sugar, salt and yeast in a large mixing bowl. Gradually add very warm water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 to 7 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 40 minutes. Grease outsides of six 10 ounce custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 minutes or until slightly puffy. Heat oven to 375F. Mix egg yolk and 1 tablespoon water; brush gently over bread bowls. Bake 18 - 22 minutes or until golden brown. Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack. Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup. Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad. 1 Bread Bowl : Cal 233, Total Fat 2g, Carb 46g, Fib 3g, Pro 8g, Chol 39mg, Sod 360mg. 4 WW Points From Kathleen - - - - - - - - - - - - - - - - - - - NOTES : I generously borrowed from several recipes in the archives to make these bread bowls last week. Many or most, can't remember which, of those recipes were for bread machines, so those of you who chose to not use them will appreciate these directions. The hardest part was finding the custard cups--I had to go to three different stores and didn't want a substitute. _____ * Exported from MasterCook * Hawaiian Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-1/2 lb. Loaf: 1 cups. warm water 4 tbsp. butter 2 eggs 1/4 tsp. vanilla extract 1/4 tsp. lemon extract 2 tbsp. instant mashed potato flakes 2 tbsp. dry milk powder 1/2 tsp. salt 3 cups. bread flour 5 tbsp. sugar 1 1/2 tsp. active dry yeast 1 lb. Loaf: 5 oz. warm water 2-1/2 T. butter 1 egg 1/4 t. vanilla extract 1/4 t. lemon extract 4 t. instant mashed potato flakes 4 t. dry milk powder 1/2 t. salt (yes, same as for larger loaf) 2 c. bread flour 3 T. sugar 1 t. active dry yeast From "Judy Mayberry" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hawaiian Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm pineapple juice 1 egg 1/4 cup milk 4 tablespoons butter 1 teaspoon coconut or vanilla extract 1/4 teaspoon ground ginger 1/2 teaspoon salt 1/3 cup sugar 1/2 cup potato flakes 3 cups flour 1 tablespoon vital gluten -- (optional) 2 teaspoons dry yeast --- 1/2 cup chopped macadamia nuts Set machine at White, Light, and bake 10 minutes less. When it's time to add in, add the nuts. From "Judy Mayberry" - - - - - - - - - - - - - - - - - - - NOTES : The first one I marked with three stars--my Excellent rating! (Only blockbusters get four.) * Exported from MasterCook * Hawaiian Sweet Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups all-purpose flour 3/4 cup mashed potato flakes 2/3 cup sugar 1 teaspoon salt 1/2 teaspoon ground ginger 2 teaspoons vanilla 2 packages yeast 1 cup milk 1/2 cup water 1/2 cup margarine 1 cup pineapple juice at room temperature 3 eggs In a large bowl, combine 3 cups flour, potato flakes, sugar, salt, ginger, vanilla, and yeast. In medium saucepan, heat milk, water, and margarine until very warm (120-130F). Add warm liquid, pineapple juice, and eggs to flour mixture. Blend with electric mixer at low speed until well moistened; beat at medium speed for 4 minutes. By hand, stir in 3 cups of flour to form a stiff dough. On a floured surface, knead in 1/2 to 1 cup flour until smooth, about 5 minutes. Place dough in a greased bowl. Cover with clean towel. Let rise until doubled in size, about 90 minutes. Punch dough down. This is a very light dough and very tasty. It can be shaped into dinner rolls of any shape. I also use this dough to make cinnamon rolls or bread. After shaping the dough into desired forms, let it rise until doubled in size. Bake dinner rolls for 15-20 minutes in a 350F oven (until browned). From "Suzette Heiman" - - - - - - - - - - - - - - - - - - - NOTES : This might be the version of the Hawaiian King rolls some are looking for. It's a great dough for just about any kind of bread. I can't remember the exact source, but think it was from the Beardstown Ladies investment book published a few years ago. * Exported from MasterCook * Hearth Bread Recipe By :King Arthur Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Pour 2 cups of clear pure water into a bowl. Sweeten with a tablespoon of honey. Quicken with a tablespoon of yeast. Electrify with a tablespoon of salt. Give it body with 6 cups of good King Arthur Flour. Knead life into it and watch it grow. Shape into two loaves and grow again. Touch with fire (450 degrees F.) for 25 minutes. Find a friend. Break bread. Celebrate life. From Frank.Yuhasz@pentairpump.com - - - - - - - - - - - - - - - - - - - NOTES : My most recent order from King Arthur Flour's Baker's Catalogue included a unique t-shirt with their logo on the front and their Hearth Bread recipe on the back. When I read the wording, I knew that I just had to have it, and thought that many of you would enjoy their sentiment. * Exported from MasterCook * Hearty Multi-Grain Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1 cups Water -- Plus 1 Tbsp Water -- (80F) 3 Tbsp Oil 3 Tbsp Buttermilk -- Saco 3 Tbsp Brown Sugar 1 1/2 Tsp Salt 1 cups Mueslix Cereal 3 cups Bread Flour 1 Tbsp Active Dry Yeast -- Red Star Brand 1 lb loaf: 3/4 C water, 80F 2 Tbsp oil 2 Tbsp buttermilk, Saco Blend: 2 Tbsp brown sugar 1 tsp salt 3/4 C Mueslix cereal 2 C bread flour 2 1/4 tsp Active Dry Yeast, Red Star Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Herb Scones Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Flour -- Unbleached 1 Tsp Baking Soda 2 Tsp Cream Of Tartar Salt -- To Taste 4 Tbsp Butter -- (1/2 Stick) 3/4 cups Milk 1 teaspoon dried herbs -- or 2 tsp fresh herbs Herb Scones -- Add 1 teaspoon dried herbs, or 2 teaspoons (or more) chopped fresh herbs, to the basic dough before rolling out. (We usually use dried minced onion -- 2 Tablespoons, and dried parsley -- 1 to 2 Tablespoons ). The author suggests: "tarragon is good with a chicken-based dish; basil or oregano are sublime with tomatoes; chopped cilantro and red pepper make a spirited addition to soups of Asian or southwestern origin. For a truly intense herb scone, add 1/3 to 1/2 Cup pesto sauce to the dough along with the milk, keeping in mind that extra flour will be needed on the board to compensate for the extra liquid." Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. From Kathy Engel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * High Altitude Ciabatta Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle International Breads Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 1/2 cups unbleached all-purpose white flour 1 cup water at room temperature 1/4 teaspoon instant active dry yeast For the dough: 1/2 teaspoon instant active dry yeast 1 1/2 cups unbleached all purpose white flour 1 1/2 teaspoons salt 1 tablespoon non-fat dry milk -- or 1 tablespoon Lora Brody's Bread Dough Relaxer 1/4 cup water 1/4 cup olive oil -- scant Make the sponge the night before or at least 4 hours ahead: Mix the sponge ingredients together in a mixing bowl. Cover and allow to rest overnight at room temperature. Dough: Place the sponge and the remaining ingredients in either a food processor fitted with the plastic blade, an electric mixer fitted with the dough hook or a bread machine programmed for DOUGH CYCLE. Food processor: Process for an additional 45 seconds after the flour is absorbed. Rest 10 minutes, then process an additional 30 seconds. Allow to rise in the food processor until doubled in bulk. Mixer: mix on low speed for 2 minutes, then mix on medium speed for 2 more minutes. The dough should be very sticky, full of air bubbles and extremely elastic. Line a heavy duty baking sheet with parchment and sprinkle it lightly with corn meal. Pour and scrape the dough out onto a lightly oiled work surface. Use a dough scraper to cut it in half. Gently stretch each half into a rougher rectangle about 1/2" thick. Dimple the surface with your fingertips. Cover with oiled plastic wrap and allow to rise until puffy. Preheat the oven to 400 with the rack in the center position. Bake the Ciabatta for about 20 minutes, or until they just start to brown. For a crisper crust, spray the loaves 2-3 times during baking. Cool on racks before eating. - - - - - - - - - - - - - - - - - - - NOTES : The dough for this rustic, flat, slipper shaped loaf from Italy's lake district is custom made for machine mixing - especially the bread machine. So slack and wet it's more like a batter than a dough, it yields a chewy interior punctuated with large, irregularly shaped holes. Don't be tempted to add more flour - this dough isn't suppose to form a ball. * Exported from MasterCook * High Altitude Yeast Baking Tips, Lora Brody's Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** You are baking not only in a high place - but in a dry place that can have sudden changes in barometric pressure. All these issues impact on how yeasted bread kneads, rises and bakes. Liquid: people who bake in dry conditions have to compensate for dehydrated ingredients. Flour is hydroscopic: it acts like a sponge. The drier your environment, the drier your flour will be. Dry dough makes dry, uninteresting bread. It is essential to add additional liquid to doughs made in dry climates. Liquid is anything that pours - and anything that melts during the baking - such as cheese. Fresh fruits and vegetables add liquid to dough as it is extracted during the knead cycle. Pureed fruits and vegetables are considered liquids. The more liquid in a bread (to a certain point) the more interesting, complex and varied the crumb and crust. There is no hard and fast rule about exactly how much extra liquid to add - you have to feel the dough to know. With practice, you'll be able to figure out how much liquid to add. Whole wheat and other "dark" flours require more liquid than white flour. Bread machines are great places to knead and proof (rise) slack (wet) doughs. The problem with baking a slack dough in the bread machine is the more often than not the vertical loaf cannot sustain itself and collapses either during or immediately after baking. If you wish to use the bake cycle in the machine you must be much more careful in the amount of additional liquid to add. This will be determined by feel and practice. You will have far more success if you give up the "overnight" or time/delay mode. Flour: it is essential to use the finest quality flour when making bread - especially at high altitude. When choosing white flour, look for unbleached, unbromated flour that has at least 12 grams of protein per cup. Check the nutritional panel (remember that the measurements are given in 1/4 cups). This amount of protein will give you about the right amount of gluten to form an elastic dough. Whole grain flours (typically lower in protein) should be used in combination with good quality white flour. Adding Lora Brody's Bread Dough Enhancer will give your flour the extra strength required to make a well conditioned, high gluten dough that will perform very well at high altitudes. The Sourdough Enhancer has the same ingredients as the regular Enhancer plus dehydrated sourdough starter for a natural sourdough taste and texture. The Enhancers also have 2 naturally occurring yeast boosters and dough conditioners: ascorbic acid and diastatic malt (made from roasted barley). Yeast: When yeast feeds on the carbohydrates in the flour, sugar and other ingredients in your dough, the by-product is carbon dioxide. When this carbon dioxide expands in the dough it forms air pockets (sometimes very tiny, sometimes much larger). The expanding gas pushing these air pockets throughout the dough makes the bread rise. The longer and slower this process is, the more complex and sophisticated the taste, and texture of the finished bread, and the happier you will be with the results. The decreased air pressure in high altitudes means that there is less air pressure pushing back against these air pockets, so the bread rises higher and more rapidly than it should. Typically, the dough will rise way up, then collapse during the baking process since the structure of the bread cannot support the volume of dough. Decreasing the amount of yeast by 1/3 to 1/2 the amount called for in the recipe will certainly help. It is important to use best quality instant active yeast (not rapid rise). I like both Red Star and Saf/Instant. The other thing that will help is to allow the dough to have an additional long, slow rise before it is formed and baked. After the first knead and rise, punch down the dough and place it in a large heavy duty zip-lock plastic bag and refrigerate it from 2 - 24 hours. If you are using a bread machine, program for manual and remove the dough after the final cycle. After this time the dough can be formed and given a final rise before baking. If you have a programmable machine like the Zojirushi, you can place the dough back in the bread pan, program for "Final Rise" and the "Bake". Don't allow the dough to over-rise during this last proofing - remember that it will rise more in the oven. Sugar: when making sweet breads it is advisable to cut back on sweeteners (including honey, molasses and maple syrup as well as dried fruits such as raisins) which tenderize the gluten structure and sometime can result in the center of the loaf collapsing. Use 1/4 to 1/3 less than the amount specified in the recipe. Salt: salt acts as a yeast retardent. Don't bake bread at high altitude without it. Oven temperature: at altitudes higher than 3500 feet reduce the oven temperature by 25, but keep the baking time the same. Bread is done when it reaches an internal temperature of 190 -200 (use an instant read thermometer). Try to prevent overbaking as this will contribute to dryness. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Vanillas Recipe By :Lynn Cragholm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Buy vanilla beans and split them lengthwise without cutting them in half. Place the cut beans in a jar filled with white liquor (e.g., Vodka). Let the vanilla age for several weeks before you begin to use it. Thereafter, as the vanilla is used, replace it by adding more white liquor to the jar (there is no need to age it again). Homemade pure vanilla makes wonderful gifts packaged in jars of various shapes. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Wonder Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons active dry yeast 1/4 cup warm water (110*F) 1 tablespoon white sugar 4 cups all-purpose flour 1/4 cup instant potato flakes 1/4 cup powdered milk 2 teaspoons salt 1/4 cup white sugar 2 tablespoons butter 1 cup warm water (110*F) 1 Whisk together the yeast, 1/4 cup warm water and 1 tablespoon sugar. Allow to sit for 15 minutes. 2 Add ingredients in the order suggested by your manufacturer, including the yeast mixture. Select the basic and light crust setting. Makes 2 pound loaf From jennlois@juno.com - - - - - - - - - - - - - - - - - - - NOTES : Tastes just like store bought bread. Great for sandwiches! * Exported from MasterCook * Homemade Yogurt Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart 1% or 2% milk -- (4 cups) 3/4 cup powdered Carnation milk 1 tablespoon or so plain yogurt with active cultures Mix the milk and powdered milk together with a slotted spoon in a 2-quart bowl. (I use an Anchor-Hocking 2-quart glass measuring cup/mixing bowl. That way I can measure right in the bowl, plus, it has a plastic lid.) The milk then has to be heated to 180 degrees. Heat it in the microwave if you have one, otherwise you have to put it in a kettle and heat it on the stove and keep stirring it. It works for me to heat it on Medium for 10 minutes in the microwave, stir it, and heat it for 5 more minutes on High. Check with a thermometer to make sure the temperature of the milk is then 180 degrees. Put the bowl on a rack on the counter, loosely covered with plastic wrap or the bowl lid, and allow to cool at room temperature for 1 1/2 hour. At this point, the temperature of the milk should be between 90 and 120 degrees. Don't use it until it reaches this range or it will be too hot and kill the bacteria, or too cool for the bacteria to work. Put the tablespoon of plain yogurt into a small bowl or glass measuring cup and use a little whisk or a fork to mix it with a half-cup or so of the cooled milk. Pour this mixture into the bowl with the rest of the milk and stir together well. Pour the milk into four glass bowls and cover them. I was able to find some clear glass bowls with approximately a two-cup capacity that came with plastic lids, and they work very well. I think Pyrex makes something similar. If you have a gas oven, set them on the bottom rack of the oven with only the pilot light on and leave it undisturbed until it thickens. (Sometimes I turn the oven on the lowest temperature for just a minute or so if it's a cold day to make sure it's warm. If you don't have a gas oven, a heating pad set on a low, cozy temperature should work, too.) Keep it warm and it should be thick in about three hours. The most important thing to know, as far as I'm concerned, is that when th e yogurt looks done, it IS done. Years ago when I bought a yogurt maker, the directions said to let it incubate for 12 hours and it was so sour it was like aspirin. If you put it in the fridge as soon as it thickens--the time will vary, depending on how fresh your culture is--it will be just barely tart. From Kejah@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Grain Bread Recipe By :Better Homes and Gardens(c) Complete Book of Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (3 to 3 1/2) 2 packages active dry yeast 1/2 teaspoon ground cinnamon 2 cups water 1/4 cup honey 1/4 cup butter or margarine 1/4 teaspoon salt 2 1/2 cups whole wheat flour 1 1/2 cups muesli 1. In a large mixing bowl, stir together 2 cups of the all-purpose flour, the yeast, and cinnamon; set aside. 2. In a small saucepan, heat and stir water, honey, butter, and salt just until warm (120 - 130 degrees) and butter almost melts. Add honey mixture to the flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Then beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour, muesli, and as much of the remaining all-purpose flour as you can. 3. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place until double (about 45 minutes). 4. Punch dough down. Turn dough onto a lightly floured surface. Divide dough in half. Cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2-inch loaf pans; set aside. 5. Shape each half into a loaf by gently pulling into a loaf shape, tucking edges beneath. Place the shaped loaves in the prepared pans. Cover and let rise in a warm place until nearly double in size (about 30 minutes). 6. Bake in a 375F oven for 30 to 35 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning). Remove loaves from pans and cool on wire racks. Place in an airtight container or bag and store at room temperature for up to 3 days. TO MAKE AHEAD: Prepare and bake bread as directed; cool completely. Place bread in a freezer container or bag and freeze for up to 3 months. Before serving, thaw bread at room temperature for 2 hours. mc-formatted and posted by: Dotti004@aol.com Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Scones Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Flour -- Unbleached 1 Tsp Baking Soda 2 Tsp Cream Of Tartar Salt -- To Taste 4 Tbsp Butter -- (1/2 Stick) 1/2 cup Milk 1/4 cup orange juice 2 tablespoons honey zest of one lemon 1 tablespoon chopped walnuts I have a wonderful scone recipe that came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion Honey Scones -- Using the basic recipe for Sweet Milk Scones, substitute 1/4 Cup orange juice and 1/2 Cup milk for the 3/4 Cup milk, and add 2 Tablespoons honey, the grated zest of 1 lemon, and 1 Tablespoon chopped walnuts to the dough before rolling it out. Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. From Kathy Engel - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * How To Make Sour Sourdough Bread Recipe By :Lobo Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** My starter's been going for over 25 years (and supposedly was 100 years old before I got it) and it's not sour, so don't count on age. Sorry, but the only thing I've found that works is adding a "Day Two" ... After you've expanded your sourdough on Day One (by taking it out of the refrigerator and adding flour and water and letting it sit overnight), mix the amount required by your recipe with about 2 cups of the flour and the rest of the dry ingredients and let it sit overnight again. Add the rest of the stuff the next day and bake as usual. When I did this, my bread was sour. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hungarian White Bread Recipe By :Cooking Light Serving Size : 36 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pkg dry yeast 1/4 cups sugar -- divided 2 cups warm water -- 105 to 115 degrees F 6 cups bread flour -- divided 1/3 cups vegetable oil 1 tsp salt 1/2 tsp Anise Seed -- crushed 1/2 tsp fennel seeds -- crushed vegetable cooking spray Dissolve yeast and 1 Tbsp sugar in warm water in a large bowl; let stand 5 minutes. Add the remaining 3 Tbsp sugar, 2 cups bread flour, oil, salt and seeds; stir with a wire whisk until smooth. Add 3 1/2 cups bread flour, stirring to form a soft dough. Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 10 minutes). Add enough of the remaining flour, 1 Tbsp at a time, to prevent the dough from sticking to hands. Place dough in a large bowl, coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F) free from drafts, 45 minutes or until doubled in bulk. Punch dough down; turn out onto lightly floured surface. Divide dough in half, and roll each portion into a 14" x 18" rectangle. Roll up the rectangles, starting with a short edge, pressing firmly to eliminate air pockets; pinch ends to seal. Place each roll, seam side down, in a 9" x 5" loaf pan coated with cooking spray. Cover, and let dough rise 45 minutes or until doubled in bulk. Uncover dough, and bake at 375F for 35 minutes or until loaves sound hollow when tapped. Remove bread from pans; let cool on wire racks. Yield: "2 Loaves" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The fennel and the anise seeds are optional, I leave them out. * Exported from MasterCook * Indian Yogurt Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup plain yogurt 3 tablespoons olive oil 3 tablespoons honey 1 1/2 teaspoons garam masala 3/4 teaspoon salt 3 cups bread flour 1 1/8 cups whole wheat flour 2 teaspoons yeast As needed: add milk, or water 1-2 TBS at a time. Notes, I used no fat sour cream, as I don't tolerate yogurt at all. I needed around 4 TBS of water, and also had to help along the blade by moving around the dough, as it is very heavy. Tasted very very good with dark honey. Will try with Apple Butter From the Bread Machine Mailing List Priscilla in Pittsburgh Posted to the RecipeLu List by JUTTZ on Apr 19, 1998. From "rwwest" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ingredients And Volume Tips Recipe By :Robin Hood Flour Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Ingredient Tips: 1.Fats 2.Sugar 3.Eggs 4.Yeast 5.Flavourings TIP #1 Fats Fats such as butter, margarine and oil have a lubricating effect on the gluten's meshwork. In other words, adding fats will permit your dough to stretch more easily. Fats help improve flavour, tenderness and quality of the bread. Butter is usually used in rich, sweet and festive breads. It is important to use shortening to grease your pans, instead of butter or oil which can cause the bread to stick to the pan or burn. TIP #2 Sugar Sugar is quick food for the yeast, helping it to produce carbon dioxide gas that allows the yeast to activate. Sugar adds flavour to breads and can give a golden colour to the crust. Substitute brown sugar, molasses or honey for fancy or whole grain breads. Too much sugar can slow down the yeast action or stop it from acting altogether. TIP #3 Eggs Eggs add nutrition and colour, provide volume and bind ingredients together. Use large eggs in recipes unless another size is specified. Used in large quantities, eggs will colour dough yellow. Egg products can replace whole eggs in many recipes. TIP #4 Yeast Sprinkling active dry yeast over a mixture of warm water and sugar, and letting it stand for 10 minutes, will allow the yeast to proof or start to ferment. Too much heat will kill the yeast. Too much sugar will cause the yeast to rise at a slower rate than normal. 1 package of active dry yeast or approximately 1 tablespoon (15 mL). TIP #5 Flavourings Extracts, flavours and liqueurs should be added to ingredients at room temperature. Volume Tips: To avoid the dough spilling over the pan, do not let it rise to more than double its size before kneading. Too much flour or salt, or too little, will inhibit the gluten's performance and the dough will not rise to its full potential. Substituting finer grain flours for coarse or heavier grain flours to allow gluten to stretch can prevent a flat or compact loaf. Use the amount of flour your recipe calls for to ensure the dough will hold its shape while baking. Maintain the oven temperature your recipe calls for, or one side of your loaf may rise higher than the other. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Soda Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup warm water 3/4 cup buttermilk -- (room temp.) 2 tbsp. melted butter 3 tbsp. sugar 1 tsp. salt 1 cup whole wheat flour 1 3/4 cups bread flour 1/2 tsp. baking soda 2 1/2 tsp. yeast * (I use Fleischmann's instant yeast purchased in 1 lb.vacuum packs from BJ's) Add a little extra flour if needed to produce a soft dough. Add 1/3 cup of raisins near the end of the kneading cycle. (It seems they break up too much if added at the beginning.) When the dough cycle is complete, shape into a flattened ball and place in a greased 8" cake pan. Cover and let rise until almost doubled. Cut a cross in the middle of the loaf and immediately place into a preheated 375* oven. Bake 30 - 40 minutes or until golden brown. Remove from pan and cool on rack. From Nancy Byrne - - - - - - - - - - - - - - - - - - - NOTES : This is a recipe posted in response to the request for Irish-related breads - just in time for St. Patrick's Day. While I realize that most Irish soda breads only use baking soda instead of yeast, I have found this variation to be delicious. I use my zojirushi bread machine to prepare the dough and then shape and bake in the oven. Place these ingredients in the machine in the order given: * Exported from MasterCook * Jam Scones Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Flour -- Unbleached 1 Tsp Baking Soda 2 Tsp Cream Of Tartar Salt -- To Taste 4 Tbsp Butter -- (1/2 Stick) 3/4 cup Milk --- beaten egg or milk 2 tablespoons fruit jam Jam Scones -- Make the basic recipe for Sweet Milk Scones and divide it in two. Roll out both pieces to 1/2 inch thickness, and form each into a large round or rectangle. Brush the edges of one piece with a beaten egg or milk, and spread 2 Tablespoons fruit jam to within an inch of the edge. Put the other piece of dough on top, and press lightly around the edges to secure the sandwich. Lightly score the top into squares, cutting only part way through; brush the top with beaten egg, and bake. Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. From Kathy Engel - - - - - - - - - - - - - - - - - - - NOTES : I have a wonderful scone recipe that came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion * Exported from MasterCook * Ka'kat Recipe By :Baking With Julia Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tbsp sugar 2 tsp active dry yeast 2 cups warm water 4 cups bread flour -- (4 to 5) -- or unbleached all-purpose flour 1 1/2 tsp salt 1/4 tsp ground mahleb -- (optional) 1 lg egg -- beaten with 1 tbsp cold water -- for egg wash 3 tbsp sesame seeds -- (3 to 4) Makes 32 bread rings Whisk the sugar, yeast, and water together in a medium bowl. Stirring in one direction with a wooden spoon, add 2-3 cups of flour, a cup at a time, mixing until incorporated. Stir for a minute, about 100 strokes. Let this sponge rest, covered, for 10 minutes. Stir the salt and mahleb into the sponge. Continuing to stir with the wooden spoon, and still stirring in one direction, gradually add as much additional flour as the dough can incorporate. Then turn it onto a lightly floured work surface and knead it for 8-10 minutes, adding more flour only if necessary. The dough should be smooth and elastic. Transfer the dough to an oiled bowl, turn to coat the dough with oil, cover with plastic wrap, and allow to rise at room temp until doubled in volume, 1 1/2 to 2 hours. Lightly oil two baking sheets and keep them close to your work space. Punch the dough down, turn it out onto a work surface, and cut it into 32 pieces. Lightly flour the work surface, then use your palms to roll each piece of dough into a rope 6-7 inches long. Pinch the ends of each one together to form a circle and place the circles on the oiled baking sheets, leaving at least 1/2 inch between them. Cover and allow to rise for 30 minutes. Set the oven racks in the upper part of the oven and preheat the oven to 400F. Brush the ka'kat with the egg wash and sprinkle with sesame seeds. Bake until nicely browned, about 20 minutes. To ensure the breads bake evenly, rotate the baking sheets top to bottom and front to back halfway through the baking time. Transfer the baked breads to racks and cool for about 5 minutes before wrapping in a cloth to keep warm. These are best served warm. These can be kept in a plastic bag at room temp for a day or two or wrapped airtight and frozen for a month. Thaw, still wrapped, at room temp and crisp in a hot oven before serving. Baking With Julia Contributing Bakers: Jeffrey Alford and Naomi Duguid From "Chris Dalrymple" - - - - - - - - - - - - - - - - - - - NOTES : Was curious as to the authenticity of this recipe, so gave some to a few folks I know from that part of the world. They were thrilled to taste them...it made them all homesick....one man from Egypt started crying at the memory of eating these breads by the Nile. MY NOTES: Very good! Very crisp crust when warm from the oven. Found 2 kinds of mahleb (mahlab) at the Mediterranean Grocery....a tan seed and something that looked like coarse, black coffee grounds. The store owner said to use the black stuff. Ground it in coffee grinder. Cooled breads on a rack. Were hard and rubbery the next day and could not taste or smell the mahlab. * Exported from MasterCook * Killer Sticky Buns Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Food Processor Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe My Favorite Big White Bread dough --- For the topping: 6 tablespoons butter 1/2 cup honey 1/2 cup dark brown sugar -- firmly packed 2 cups pecans --- For the filling: 3 tablespoons melted butter 1 1/2 cups raisins 1/2 cup orange juice 1/4 cup brandy Ahead of time: make the filling by placing the raisins, orange juice and brandy in glass bowl. Cover and microwave for 4 minutes on high. Allow to cool to room temperature before proceeding. For the filling: place all the ingredients in an electric skillet set at 250 or frying pan set over moderate heat. Stir until the mixture boils and then allow to simmer for 5 minutes. To assemble the sticky buns: generously butter a 12" springform pan. Distribute the topping over the bottom of the prepared pan. On a lightly floured work surface roll the doughnut into a rectangle that measures about 24 inches long and 8 inches wide. Brush the surface with the melted butter, reserving a little to brush the formed buns, and then scatter the raisins over the dough leaving a 1 inch clean boarder around the edges. If there is any liquid left over from soaking the raisins pour it over the pecan topping. Starting with the long edge away from you roll the dough, jelly roll style to form a tight 24 inch roll. Use a knife or dough scraper to cut the roll into 18 slices and place each slice cut sides up and down approximately 1 1/2 inches apart on top of the pecan mixture. Brush the tops with the reserved butter then cover with plastic wrap and allow to rise in a warm place until barely double in bulk. Pre-heat the oven to 325 with the rack in the center position. Bake the rolls about 40 minutes or until the crust is well browned and the sugar is bubbling up around the dough. The buns should have an internal temperate of 200 on an instant read thermometer. Remove the dish from the oven and immediately invert it onto a slope sided heat proof platter. The nut covered surface is the top. Scoop any topping still in the pan onto the buns. Cool for 15-20 minutes before serving. To assemble and freeze: roll and cut the sticky buns and place them in the pan. Immediately cover with a layer of plastic wrap then a layer of heavy duty foil. Label and freeze for up to 4 months. Remove the foil and plastic wrap and place the dish in a cold oven. Close the door and turn the oven to 350. Check the buns after 30 minutes, covering the tops loosely with foil if they are getting too brown. Bake for an additional 10-15 minutes, checking the internal temperate, as above. Yield: 18 sticky buns - - - - - - - - - - - - - - - - - - - NOTES : You know those sticky bun take out places that have sprouted up in malls everywhere? Well, I thought their buns were pretty swell until I started fooling around with some sweet dough and some left over caramelized pecans. Making these ten megaton babies is much easier than you'd expect- and a hell of a lot of fun as well. If you're in a big hurry you can use store bought frozen white dough. Thaw according to manufacture's instructions. These are really best about 20 minutes after they come out of the oven. They will keep at room temperature for about 8 hours - don't refrigerate, they'll love their wonderful texture. * Exported from MasterCook * King Cake Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Holiday and Gift Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 package active dry yeast 1/2 cup sugar 1 tsp salt 3 1/2 cups bread flour -- divided (3 1/2 to 4) 1/2 cup unsalted butter -- (1 stick) softened & cut into pieces 3 eggs -- slightly beaten at room temp 1 Tbsp grated lemon peel 1/2 tsp ground nutmeg 1 egg 1 Tbsp milk -- A plastic doll -- 1-inch high -- dried bean or pecan half -- * --- Frosting: 2 cups confectioners' sugar 1/4 cup fresh lemon juice 1 Tablespoon milk -- (1 to 2) Yellow -- green and purple decorating sugars.* Heat 1/2 cup milk until warm (105 to 115F ). In a large mixer bowl, dissolve yeast in warm milk. Stir in sugar and salt and mix well. Let stand a few minutes, or until bubbly. Add 2 cups of the bread flour, the butter, beaten eggs, lemon peel and nutmeg. With an electric mixer, beat on slow speed until all ingredients are moistened. Beat 3 minutes on medium speed. Stir in enough remaining flour to make a soft dough. On a lightly floured surface knead dough until smooth and elastic, adding more bread flour if needed, about 5 minutes. Place dough in well-buttered bowl and cover loosely with plastic wrap. Let dough rise in a warm place (80 to 85F ) about 1 1/2 hours, or until dough doubles in volume. Punch down dough several times to remove air bubbles. Shape into a rope 24 inches long and place on a buttered baking sheet. Pinch the ends together to form a ring. Cover dough with a cloth and let it rise in a warm place until it again doubles in volume, about 1 1/4 hours. Preheat oven to 350F . Whisk together the remaining egg and 1 Tablespoon milk; gently brush over the top of the dough. Bake 22 to 27 minutes or until golden and cake sounds hollow when lightly tapped. [Internal temperature should read 190F on an instant-read therm.] Remove from baking sheet and cool completely on a wire rack. Once the cake is cool, press the doll, dried bean or nut gently into the bottom of the cake so that it is hidden. Frosting: Combine confectioners' sugar, lemon juice and 1 tablespoon milk. Stir with a wire whisk until smooth. If icing is too thick, stir in another 1 tablespoon milk. Spoon icing over top of ring, allowing it to run down the sides. Sprinkle with colored sugar, creating rows of each color about 1 1/2 inches wide. Repeat all around the ring. YIELD: Makes 14 servings. SOURCE: American Butter Institute as reproduced in The Washington Times, Wednesday, February 23, 1000:E1 From Joni Repasch --- King Cake is made during Mardi Gras season (January 6 through the day before Ash Wednesday) in Louisiana and other parts of the south that celebrate Mardi Gras. It is basically a coffee cake, made in a ring, and can be plain (usually a mildly sweet egg/butter yeast dough) or filled in any number of ways -- fruit fillings, sweetened cream cheese, almond paste, etc. It is topped with a powdered sugar glaze which is sprinkled with three colors of sugar -- green, yellow and purple, the Mardi Gras colors. The plastic baby is inserted before baking, but it doesn't melt. The person who gets the baby is supposed to supply the next king cake, or have the next party at which the king cake is served. ["Cory, Sarah" ] - - - - - - - - - - - - - - - - - - - NOTES : ".....This recipe from the American Butter Institute is more of a sweet bread than a cake. It is make with yeast and drizzled with a simple lemon frosting and then sprinkled with sugar in the Romanov colors." *The person who found the treasurer in the cake last year must bake the cake for this year's "fat Tuesday" or Mardi Gras. * Alexis Romanov of the Russian royal family visited Mardi Gras in New Orleans in 1872 and from hence forth, it is said, the celebration took on the royal colors signifying justice, faith and power. --- * Exported from MasterCook * Making Bread In A Cuisinart Recipe By :"G. Martin" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** First, some info I omitted in my first posting: I've found it works well, when getting ready to shape your dough, if you spray the counter with non-stick pan spray, and then place your dough on it to shape. I like this better than shaping it on a floured counter. Estimating sizes of bread pans: If you have used approximately 6 cups of flour in your dough, you can make 2 loaves in 6 cup pans. If you have used 8 cups of flour, this will make 2 loaves in 8 cup pans. If you used 5 cups of flour, use 2-6 cups pans, and the loaves will not be as big. You do not want to put too much dough into a pan, or the loaf will end up strangely shaped. You really need to measure the content of your pans yourself. I've found that the size on the pan is not always the true size---fill it with water, counting the cups it takes. Then you know the true size. Now, using a Cuisinart---I'm not speaking generically for any food processor. In teaching classes over the years, I've found many other brands do not have the motor capacity to knead the dough without damage to the machine. Read your instruction manual. If your brand does not recommend bread making, don't. There are 4 main sizes of Cuisinart F.Processors. The Classic, or 10; the 8 or 11; the 7 or 14; and the X. The Classic or 10 works best if you use no more than 4 cups of flour; the 8 or 11 work best with no more than 5 cups; the 7 or 14 with no more than 6 and the X with no more than 10 cups of flour. If you are using all whole wheat, cut the quantity down to 3,4,5 and 8 respectively as it is heavier and stickier. Used half and half, whole wheat and white, you can stick to the originally recommended quantities. In any bread recipe that contains more than 3 1/2 cups of flour, always use the plastic (white) dough blade. It kneads the dough better with less strain on the motor. Always put the dry ingredients in the machine first. I do not add my yeast in a dry state, but always proof it in a little liquid, with a pinch of sugar. After your dry ingredients are in, pulse once or twice to combine them. Add the butter in unmelted state, cut into 3-4 pieces, pulse again. Then proof your yeast in 1/4-1/2 cup of liquid and measure the remaining liquid into a cup. The larger amount of the liquid should be cold. Faucet cold water or milk out of the refrigerator, or whatever you are using. Turn the processor on and pour in the yeast mixture, then, in a slow steady stream, while the machine runs, pour in the remaining liquid. After it is all in, the dough should come together into a ball. DO NOT STOP THE MACHINE. Let the ball bounce around and around for about 45 seconds. Then stop the machine. I will assure you the dough is as fully kneaded as if you spent 10 minutes working it by hand. The dough is now ready for you to let it rise the first time. Proceed as you always have. Exceptions: if your dough is not coming together, but stays in small clumps, add water, 1 Tablespoon at a time. Allow it to continue bouncing, and then if needed, add another Tablespoon. If on the other hand the dough is too sticky, and doesn't clump at all, add flour, 1 or 2 Tablespoons at a time until it is right. If you run the machine too long, the dough will overheat and the yeast will be killed. I had one student who had tried before class to make bread, and had let the machine run 5 minutes. It died. I mentioned using other ingredients in combination with the liquid. I had a question about how. If you want to vary your recipe by adding an egg, break it into your measuring cup and add liquid to the measure the recipe called for. If you want to use part sour cream, put it in your cup first, and then add liquid to the quantity called for. If your recipe calls for eggs, or sour cream in the first place, measure the liquid and then add the eggs &/or sour cream to the measuring cup, stir a bit and pour it in as if it were all liquid. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Pecan Scones Recipe By :Paula Storm via EAT-L listserv Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Nut & Seed Breads Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour 1 Cup pecans -- chopped 1 1/2 Tablespoons baking powder 3/4 Teaspoon salt 3/4 Cup Unsalted Butter -- cold 2/3 Cup Maple syrup --- plus a little extra for brushing 1/3 Cup Heavy cream Heat oven to 350F. Grease and flour a 9-x-13 baking sheet. In a large bowl stir together the flour, pecans, baking powder, and salt. Cut in the butter until the mixture resembles coarse meal. Set aside. In another bowl, whisk together the maple syrup and cream. Make a well in the center of the dry ingredients and pour in the liquid mixture, combining with swift strokes until the dough clings together. Roll out about two inches thick on a lightly flouted surface. Cut scones with a three-inch round biscuit cutter and place on baking sheet about two inches apart. Brush tops with additional maple syrup, and bake for fifteen to twenty minutes or until lightly browned. Transfer to a rack and cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : http://soar.berkeley.edu/recipes/baked-goods/scones/maple-pecan1.htm * Exported from MasterCook * Maple Walnut And Brown Sugar Scones Recipe By :Paula Storm via EAT-L listserv Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Nut & Seed Breads Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour 4 Teaspoons baking powder 3/4 Teaspoon salt 1/4 Teaspoon cinnamon 3/4 Cup unsalted butter 1/3 Cup Packed Brown Sugar 1/2 Cup Walnuts (Preferably Lightly Toasted) 1/2 Cup oatmeal 1/3 Cup pure maple syrup 1 Teaspoon pure vanilla 2/3 Cup Milk -- Or Light Cream 3 Tablespoons Unsalted Butter -- Melted 1/4 Cup pure maple syrup 1/4 Cup Packed Brown Sugar Preheat oven to 425 F. Line a double-up baking sheet (two sheets stacked together) with parchment paper. In a food processor, place the flour, baking powder, salt and cinnamon. Pulse to combine. Add butter and pulse to cut or break butter into flour mixture. Pulse to make a sandy mixture. Place mixture in a large bowl. Add walnuts and oatmeal. Make a well in the center, add maple syrup, vanilla and most of milk. Stir with a fork to make a soft dough. Turn out onto a lightly floured board and knead briefly to make a cohesive mass, adding a bit more milk if required if dough seems too dry. Shape into two rounds about 3/4 inch thick. Cut into five wedges each. Place on baking sheet. Brush each with melted butter, then drizzle with some maple syrup and brown sugar. Bake until browned - 15-18 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Pure maple syrup, a smack of brown sugar, butter, vanilla and the heady aroma of toasted walnuts make these scones very satisfying. Pecans can replace walnuts. * Exported from MasterCook * Marbled Pumpernickel Rye Recipe By :Family Circle 2/1/00 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pumpernickel Dough: 2/3 cups warm water -- 105 to 115F 1/2 tsp sugar 1 env active dry yeast 1 cups bread flour -- plus 2 tablespoons 3/4 cups rye flour 1 1/2 tsps salt 1 tsp caraway seeds 2 tsps espresso powder 2 tbsps unsweetened cocoa powder 1 tbsp cider vinegar 2 tbsps unsulfured molasses Rye Dough: 2/3 cups warm water -- 105 to 115F 1/2 tsp sugar 1 env active dry yeast 1 cups bread flour -- plus 2 tablespoons 3/4 cups rye flour 1 1/2 tsps salt 1 tsp caraway seeds 1 tbsp cider vinegar 2 tbsps unsulfured molasses Topping: 1 egg white -- lightly beaten 1/2 tsp caraway seeds Pumpernickel dough: Mix 1/3 cup warm water and sugar in small bowl. Sprinkle yeast over top. Let stand until foamy, 5 to 10 minutes. Mix bread and rye flours, salt and caraway seeds in large bowl. Whisk in espresso and cocoa powders. Add vinegar and molasses to remaining 1/3 cup warm water. Stir vinegar-yeast mixture into flour mixture in bowl. Add more bread flour if dough is too sticky. Turn dough out onto floured work surface. With floured work surface. With floured hands, knead until smooth and elastic, about 10 minutes; dough will be slightly stiff. Transfer dough to greased bowl; turn to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1 1/2 hours. Rye Dough: Prepare dough following steps 1 through 3, omitting espresso and cocoa powders. Transfer to a second greased bowl, turning to coat. Cover with towel. Let rise in warm place until doubled in volume, about 1 1/4 hours. Remove doughs from bowls. Punch dough down. Let rest for 5 minutes. Roll doughs into 11 x 8 inch rectangles. On top of rye dough, place pumpernickel dough, overlapping so 1-inch strip of rye dough is exposed along short side. Fold exposed "lip" over; firmly roll up doughs together. Pinch seams to close; turn ends under. Transfer to greased 8 1/2 x 4 1/2 x 2 5/8 inch loaf pan. Cover with kitchen towel. Let rise until doubled, about 1 1/2 hours. Heat oven to 350F. Lightly brush top of risen loaf with the beaten egg white. Sprinkle with the caraway seeds. Bake in heated 350 degree oven for 30 to 35 minutes or until golden, puffed and hollow-sounding when tapped. Remove from pan to wire rack to cool. Description: "1 loaf (12 slices) for $1.87." From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Marion Cunningham's Saltines Recipe By :West, June 13, 1999 Serving Size : 72 Preparation Time :0:00 Categories : Crackers Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1 Tbsp Sugar 2 Tsp Salt 2 Tbsp Cold Butter 2/3 cups Milk -- Plus A Few Drops More If Needed Preheat oven to 425F. Combine flour, sugar, and 1/2 tsp salt. Blend well. Cut butter into small pieces, and cut into dry mixture until it resembles fine crumbs. Slowly stir in the milk. Add enough milk so that the dough pulls away from the sides of the bowl. Add a few drops more if dough seems dry. It should be soft and pliable. Do not overly exercise the dough. Divide the dough in half. Roll out half the dough on a floured board into a 13" sq. Dough should be thinner than 1/8". Trim the edges and lift it onto an ungreased cookie sheet, or roll over rolling pin and unroll onto the cookie sheet. Use a sharp knife to score dough into 2" squares. Sprinkle the top with some of the remaining salt and press down into the dough. Repeat with remaining dough. Bake in the preheated oven for 5 - 6 min, until the edges are slightly golden. Turn crackers over and bake 5 - 6 min more. Cool on racks. Break crackers apart when cool and store in an airtight tin. Makes about 6 dozen small crackers. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Massa Suvada (Portugese Sweet Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1 cup sugar 1/2 cup butter 1 1/2 teaspoons salt 1 package yeast 1/4 cup warm water 4 eggs 1/2 teaspoon mace 1/2 teaspoon lemon extract -- optional 5 cups flour -- to 6 Scald 1 cup milk. Add 1 cup sugar, 1/2 cup butter (not shortening), 1-1/2 teaspoons salt, and stir until butter melts and sugar dissolves. Cool. Soften 1 package or 1 cake yeast in 1/4 C. warm water. Add to cooled milk mixture. Transfer to large bowl. Beat in 4 eggs. Add 1/2 tsp. mace and 1/2 tsp. lemon extract (optional); stir in 5 to 6 cups flour. Dough should be firm and only slightly sticky. Turn onto floured surface and knead until smooth and elastic. When it's a round ball and feels as smooth as a baby's behind, it's OK. Place dough in a greased bowl covered with waxed paper and a clean cloth. Let rise double slowly, 3 to 4 hours in a cool place, or overnight in the refrigerator. When the dough is well risen, punch down, re-cover, and let rise again, 1-1/2 to 2 hours. Punch down again, shape 2 loaves, and place in greased pans or on greased sheet. Cover and let rise double, about 1 hour. Bake at 400F for 10 minutes, then reduce heat to 375F and bake until loaves are well browned and sound hollow when tapped, 35 to 40 minutes. Cool on rack. From jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Bread Recipe By :The Fannie Farmer Cookbook - Marion Cunningham Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 2 packages dry yeast 1 cup yellow cornmeal 2 teaspoons salt 1 tablespoon sugar 1/2 teaspoon baking soda 2 eggs 1 cup buttermilk 1/2 cup vegetable oil 1 cup creamed corn 5 cups all-purpose flour -- approximately 1 1/2 cups grated Cheddar cheese 1/4 cup chopped mild green chilies -- fresh or canned Put the warm water in a large mixing bowl and stir in the yeast. Let stand to dissolve for 5 minutes. Add the cornmeal, salt, sugar, and baking soda and beat until well mixed. Add the eggs, buttermilk, oil, corn, and 2 cups of flour. Beat vigorously until well blended. Add the cheese and chilies and stir in enough flour to make the dough manageable. Turn out and knead until the cheese and chilies are well distributed. Let the dough rest 10 minutes. Resume kneading until the dough becomes smooth and elastic. Put the dough into a greased bowl; cover with plastic wrap, and let stand until the dough doubles in bulk. Punch down the dough. Divide the dough in half and form into 2 loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans; cover lightly, and let rise to the tops of the pans. Bake in a preheated 350 degree oven for 50 - 60 minutes. Remove from pans and cool on racks. mc-formatted and posted by: Dotti004@aol.com Yield: "2 Large Loaves" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Cone Cakes Recipe By :Kathy Bradshaw Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Chocolate Brownie Mix 1 Package Chocolate Frosting Mix 1 Package Ice Cream Cones 1 Microwave Oven Prepare brownie mix as directed on box. Pour brownie mix in each ice cream cone, fill about 3/4 full. Place cones in microwave and nuke for a 2 minutes. Prepare frosting as directed on box, frost the cone cakes. hint: For starters just microwave one to get a feel for how much batter to put in the cone and how much time to cook. For a carrying tray cut an egg carton in half and wrap tin foil over the bottom portion. Poke each cone cake through the tin foil into an egg slot. These are great for busy moms. They are ready for the kids to gormandize in just 10 minutes or so. Great for B-day parties at school, etc. Whenever I bring them to my boys school functions they are gone in seconds. Fun for the kids to make too. From "rwwest" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Milk Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Strong Plain Flour 1 Tbsp Salt 1 Tbsp Sugar 1 Pkg Easy Mix Dried Yeast 2 Lg Eggs 3 Tbsp Vegetable Oil This recipe makes 1 large plaited loaf, 4 1/2 pound loaves, 2 1 pound loaves or 24 small rolls. The bread is very light and delicate and makes excellent toast when a day or so old. Mix together the flour, salt, sugar and dried yeast in a large bowl. Put one whole egg and one white in a measuring jug and reserve a yolk until later. Add the oil to the jug and beat well. Make up to 15 fluid ounces with hand-hot milk (you will need about 10 fl oz milk but this depends on the size of your eggs) stirring as the milk is added. Pour the liquid into the flour mixture and mix, first with a fork and later with your hands until the dough begins to cohere and leave the sides of the bowl. Turn the dough out onto a lightly floured surface and scrape the bowl clean. Knead the dough until smooth and elastic sprinkling on a LITTLE flour if the dough proves impossibly sticky. Put the dough back into the bowl which you have lightly oiled, cover tightly with foil, cling film or a well fitting lid and leave in a warm place until at least doubled in size (1 1/2 to 2 1/2 hours). Turn out and knead again until elastic. Shape into loaves or rolls, cover with plastic film or a large plastic bag and leave to rise 1 hour. Take the reserved egg yolk, beat with a teaspoon of cold water and brush this mixture over the tops of the risen bread. Do this with a light hand to avoid deflating the loaves. If liked sprinkle the bread with sesame, poppy or caraway seeds or coarse salt. Bake in a preheated oven 220C for 15 minutes by which time rolls should be cooked. If baking loaves turn the heat down to 190C and bake for another 20 minutes for 1/2 pound loaves, 25 minutes for 1 pound loaves or 30 minutes for a large plait. All baking times are approximate and the loaves are cooked when they sound hollow if tapped on the underside. The mixing of the dough can equally well be done in a kitchen mixer. John Wright - Yorkshire, England - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mom's Sunflower Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Honey 1 Tsp Oil 1 1/2 cups Flour 1 1/2 cups Whole Wheat Flour 1 1/2 Tsp Salt 1 1/2 Tbsp Brown Sugar 1 1/2 Tbsp Dry Milk Powder 1 1/2 Tsp Yeast 3/4 cups Raisins 1 Tsp Cinnamon 3/4 cups Sesame/Poppy/Sunflower Seeds 1 cup water -- plus 1 tablespoon water -- if needed Add raisins, cinnamon and seeds at the beep. >From: sound.doctrine@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Mix To Add To Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups oat groats 1 1/2 cups long grain brown rice 1 cups whole grain rye 1 1/2 cups whole grain triticale 1 cups whole grain buckwheat 1 cups millet 1 cups pearl barley 1 cups sesame seed -- (optional) 1 C mix = 3 C cooked. I make a whole batch of the mixed grain and cook it and freeze in 1 cup portions. I add one or two cups to my whole wheat bread dough. (I live on Molokai, Hawaii, and can't get triticale, so my mix doesn't include that) These are both good, the main problem is that it takes much longer to make them than to eat them up! From Frances Feeter - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * My Favorite Big White Bread (High Altitude Version) Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Food Processor Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- * 1 egg 3 tablespoons vegetable oil 3 cups all purpose -- unbleached white flour 1 1/2 teaspoons salt 1 1/2 teaspoons sugar or honey 3 gently rounded tablespoons Lora Brody's Dough Relaxer 2 teaspoons yeast For the glaze: 1 egg -- mixed with 2 tablespoons water * (plus additional water if necessary to make a smooth, soft ball after the 1st few minutes of kneading) Bread machine method : Place all the ingredients in the machine, program for Dough or Manual and press start. Check the dough after the first few minutes of kneading, adding additional water if necessary to make a smooth, soft, ball. At the end of the final cycle remove the dough and place it on a very lightly floured or lightly oiled work surface. Food Processor and stand mixer method: Measure 1 cup warm water into a 2 cup measure. Sprinkle the yeast on top of the water and allow to dissolve, stirring to mix if necessary. Add the remaining dry ingredients to the work bowl of a food processor fitted with the plastic blade, or a stand mixer fitted with a dough hook. Mix or process to combine the dry ingredients, then with the mixer on low speed, or the processor on, add the dissolved yeast and water. Processes until a ball forms, adding more water or flour if necessary, then process for 45 seconds, rest for 1 minute, then process for another 60 seconds. Allow the dough to rise in the processor until double in bulk. Process for an additional 40 seconds. Or knead in the mixer for 5-7 minutes until the dough is smooth and supple and no longer sticks to the bottom of the bowl. Place the dough either in a large freezer-strength zip lock plastic bag or an oiled bowl covered with plastic wrap and allow it to rise until almost double in bulk. To complete: Punch down the risen dough (gently deflate it with your fist) and place it on a very lightly floured or lightly oiled work surface. Spray or grease a heavy baking sheet . Roll the dough into a 18" x 5" rectangle. Use a pizza cutter. knife or bench knife to cut the dough lengthwise into 3 long strips, leaving the pieces connected at one end. Braid the strips without stretching them and secure the end by pinching it together and tucking it under the loaf. Place the braid on the prepared pan and brush with the egg glaze. Allow to rise, uncovered in a warm place until not quite double in bulk. Take care not to allow the bread to overrise - avoid the bubbles, spongy look on the crust. Pre-heat the oven to 400F, with the rack in the center position. Bake for 15 minutes then reduce the temperature to 375 and bake another 20 minutes or until the top is deep golden brown and the bottom sounds hollow when tapped. - - - - - - - - - - - - - - - - - - - NOTES : This giant braided loaf looks like a country fair winner and tastes just like the days before some fool ruined white bread by whipping air into it. * Exported from MasterCook * New Years Parmesan Cheese Bread Recipe By :ptj Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Holiday and Gift Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 Lb Loaf: 1 1/2 cups Water 1/4 cups Vegetable Oil 1 Tsp Salt 1 Tbsp Sugar 1 Tbsp Mixed Dried Italian Herbs 1 Tbsp Granulated Garlic 3/4 cups Shredded Parmesan Cheese (Preferably Fresh Not From A Shaker) 4 cups White Bread Flour -- Unbleached 2 Tsp Active Dry Yeast -- Scant Teaspoons I was torn between two desires when it came to what I would be doing at the stroke of midnight New Years Eve. I wanted to be baking and I also wanted to be chatting with a friend online. (There were practical reasons for this, not just a desire to catch up on gossip...yeah, yeah, that's an excuse....) Since there is a flight of stairs between the kitchen and the computer, I decided to do both by letting my bread machine help. I then decided to declare the bread in the machine (my first bread of the millennium) an omen of the coming century. I made up the recipe on the spot and I'm glad to say it rose just perfectly, turned just the right shade of beige, and while some might find the strong herb and cheese flavoring annoying in a sandwich bread, as the basis for toasted provolone cheese it is superb! Blessings and happy new year to all! Use regular white setting. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * New York Rye Bread #2 Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: 1 cups Water -- (80F) 3 Tbsp Oil 3 Tbsp Molasses 1/2 Tsp Fennel Seed 1 1/2 Tsp Caraway Seed 1 Tbsp Baking Cocoa -- Plus 1 1/2 Tsp Baking Cocoa -- Saco Premium 1 1/2 Tsp Instant Coffee Granules 1 1/2 Tsp Salt 2 cups Bread Flour 1 cups Rye Flour 1 Tbsp Active Dry Yeast -- Red Star Brand 1 lb loaf: 3/4 C water, 80F 2 Tbsp oil 2 Tbsp molasses 1/4 tsp fennel seed 1 tsp caraway seed 1 Tbsp Baking Cocoa, Saco Premium 1 tsp instant coffee granules 1 tsp salt 1/2 C rye flour 1 1/2 C bread flour 2 1/4 tsp Active Dry Yeast, Red Star Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * No-Knead Water-Rising Twists Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups Pillsbury's Best All-Purpose Flour -- Or Unbleached Flour 1 cups Sugar 1 Tsp Salt 1 Pkg Active Dry Yeast 3/4 cups Milk 1/2 cups Margarine -- Or Butter 1 Tsp Vanilla 2 Eggs 1/2 cups Chopped Nuts 1/2 cups Sugar 1 Tsp Cinnamon Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup flour, 1/2 cup sugar; salt and yeast; blend well. In small saucepan, heat milk and margarine until very warm (120 to 130F). Add warm liquid, vanilla and eggs to flour mixture. Blend at low speed until moistened; beat 2 minutes at medium speed. Stir in remaining 1 1/2 to 2 1/2 cups flour to form a soft dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm place ( 80 to 85F) until light and doubled in size, about 30-40 minutes. Dough will be sticky. Grease cookie sheet. In small bowl combine nuts, 1/2 cup sugar and cinnamon; blend well. Drop about 1/4 cup dough into nut-sugar mixture; thoroughly coat. Stretch to about an 8-inch length;form into desired shape. Place on prepared cookie sheet. Repeat with remaining dough. Cover; let rise 15 minutes. Heat oven to 375F. Bake 8-16 minutes or until light golden brown. Immediately remove from cookie sheet. Serve warm. Makes 12 twists. No change for high altitudes. Recipe from Pillsbury's 100 Prize Winning Bake Off Recipes and sent to you by Betty Copeland >From: Charles Copeland To Bisquick Recipes From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Scones Recipe By :Martha Stewart Living Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole-wheat flour 2 cups all-purpose flour 3/4 cups granulated sugar 3/4 Tsp salt 1 Tsp baking soda 2 1/2 Tsp baking powder 2 1/2 cups oats 1 cups dried sour cherries -- Rough Chopped 300 G (10 oz) chilled butter -- Cut In 1/2" Pieces 2/3 cups buttermilk 1 Tbsp heavy cream 1 Tbsp sanding sugar This recipe uses whole-wheat flour, all-purpose flour, and rolled oats for a hearty texture. Brush the top of each scone with heavy cream and sprinkle with sanding sugar for a crisp, glimmering finish. Serve scones fresh from the oven with butter, jam, or that British favorite, clotted cream. Freezing the dough for at least two hours before baking keeps scones from spreading too much. The dough will keep in the freezer for up to three weeks, so keep some on hand for the overnight guests you might have this holiday season. 1. Line an 11-by-17-inch baking sheet with parchment paper. Combine all dry ingredients, except sanding sugar, with the cherries in the bowl of an electric mixer fitted with a paddle attachment. Add butter, and mix on medium-low speed until the mixture resembles coarse meal. Add buttermilk, and mix until combined. 2. Turn out the mixture onto a clean work surface. With hands, quickly pat mixture into a 16-by-3 1/2-inch rectangle that is 1 1/2-inches high. Score rectangle into ten triangles. Cover with plastic wrap, and transfer to the freezer for at least 2 hours. 3. Heat oven to 350F. Remove dough from the freezer, and cut into triangles with a sharp knife. Place scones two inches apart on the prepared baking sheet. Brush scones with heavy cream, and sprinkle with sanding sugar. Bake until lightly golden, about 30 minutes. SOURCE: Martha Stewart Living JUNE 11, 1999 MM-format by Petra Posted with permission from Petra Hildebrandt From Reggie Dwork - - - - - - - - - - - - - - - - - - -