* Exported from MasterCook * Honey 'N' Oats Bread Recipe By :Bread Machine Magic, p. 68 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2-pound loaf 1/2 cup old fashioned rolled oats 1 cup buttermilk 1 egg 1 1/2 cups bread whole wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons salt 1 1/2 tablespoons honey 1/4 teaspoon baking soda 2 teaspoons bread machine yeast Place all ingredients in bread pan according to manufacturer's directions, select wheat setting, light crust, and press start. After cycle ends, remove bread to a cooling rack. Cool 1 hour before slicing. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Banana Whole Wheat Bread Recipe By :Breadman Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf 1/2 cup warm water 1 tablespoon butter or vegetable oil 3 tablespoons honey 1 egg 1/2 teaspoon vanilla 1 cup bread whole wheat flour 1 1/4 cups bread flour 1 small banana -- sliced 1 1/2 teaspoons poppy seeds 1/2 teaspoon salt 1 1/2 teaspoons bread machine yeast Add all ingredients to bread pan in the order given. Select Wheat cycle light/medium crust. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Fry Bread Recipe By :Jo Anne Merrill Serving Size : 4 Preparation Time :0:30 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/2 cup whole-wheat flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1 tablespoon sugar 1/2 cup honey 2 cups vegetable oil -- for frying Mix the flours, salt, sugar and baking powder together. Add about 1/2 cup water and mix well, adding a bit more water if needed to make a stiff dough. Turn out on lightly floured surface and knead until dough becomes elastic and smooth. Let rest for 10 minutes. Roll out 1/2 inch thick. Cut into squares, strips, or circles. Deep fry in very hot oil until golden brown. Drain on brown paper bags or paper towels. Drizzle honey in a very thin stream over bread and serve immediately. Sprinkle with a little cinnamon if desired. From "rwwest" - - - - - - - - - - - - - - - - - - - NOTES : A variation of the southwestern U.S. fry bread recipe. * Exported from MasterCook * Honey Graham Granola Bread Recipe By : 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 teaspoons Active dry yeast 1 3/4 cups Bread flour 1/4 cup Whole-wheat flour 1/3 cup Granola cereal 1 teaspoon Salt 2 tablespoons + 2 tsp. nonfat dry milk 2 teaspoons Unsalted butter or margarine 3/4 cup + 2 tbsp. water 3 tablespoons Honey 1 teaspoon Lemon juice -----3-CUP CAPACITY/16 SERVINGS----- 2 1/4 cups Active dry yeast 2 2/3 cups Bread flour 1/3 cup Whole-wheat flour 1/2 cup Granola cereal 1 1/2 teaspoons Salt 4 tablespoons Nonfat dry milk 1 tablespoon Unsalted butter or margarine 1 1/4 cups Water 1/4 cup Honey 1 teaspoon Lemon juice Granola cereal adds an interesting crunch to this bread. For best results, use either homemade granola or a store-bought brand that is low in fat and sugar. Since there are so many different types of granola, the amount of water required in the recipe may vary. Check the dough during the first kneading cycle to make sure it is not too dry. All ingredients must be at room temperature, unless otherwise noted. Add ingredients in the order specified in your bread machine owner's manual. Set bread machine on the basic/standard bread making setting. If possible, select light baking cycle. If not, use the medium or normal setting. Do NOT use the programmable timer when making this bread since the recipe contains ingredients that can absorb the water prior to the start of the bread making process. HINT: If dough appears too dry after kneading for the first couple of minutes, add additional water, no more than 1 tablespoon at a time, just until dough appears elastic Do NOT add too much water. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Muffins Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1/4 cup Sugar 2 teaspoons Baking powder 1 teaspoon Baking soda 1/2 teaspoon Salt 2 Eggs 1/2 cup Honey 1/2 cup Orange juice 1/3 cup Butter -- melted 1 teaspoon Vanilla extract In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs. Add honey, orange juice, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups 2/3 full. Bake at 375 degrees for 15-20 minutes or until golden. Makes: 12 muffins From: "Taste of Home" Magazine Posted by: Debbie Carlson (D.CARLSON) - GEnie From "rwwest" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oat Bread #2 Recipe By :Sue Bee Honey 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 cup warm water 1/4 cup honey -- (I like clover here) 2 Tablespoons vegetable oil 3 cups white bread flour 1/2 cup oatmeal -- raw 1 teaspoon salt 2 teaspoons active dry yeast Combine ingredients in breadmaker per your manufacturer's instructions. You can replace 2 cups white bread flour with 2 cups whole wheat flour and add one tbsp vital wheat gluten (I haven't done this, but the original recipe suggested this). Makes a moist, sweet loaf. Bread type -White Bread cycle, Large loaf. (Number 2 for Oster machine). Message From NavyDoc to The TNT Recipes List. formatted by Russell Fletcher cccwebauthor@bigfoot.com . - - - - - - - - - - - - - - - - - - - NOTES : (It is interesting how Sue Bee Honey has become politically correct and changed the Sioux Bee to Sue Bee even though the home office is in Sioux City Iowa, 30 miles from where I grew up). Russ Peanut Butter Bread #2 (Bread Machine)Recipe By : Electric BreadServing Size : 1 Preparation Time :0:00Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method-------- ------------ -------------------------------- 1 1/4 cups Water 1/2 cup peanut butter -- (creamy or chunky) 1 1/2 cups whole-wheat flour 3 Tablespoons gluten flour 1 1/2 cups Bread flour 1/4 cup Brown sugar 1/2 teaspoon Salt 2 1/4 teaspoons Active dry yeastPut all ingredients in pan according to manufacturer's instructions.Note: Since I have well water at my house, I always add lemon juice tothewater.>From: Penchard@aol.comT * Exported from MasterCook * Honey Wheat Sunflower Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups. water -- (120-130F) 2 3/4 cups. all purpose or bread flour -- (2 3/4 to 3 1/4) 2 packages active dry yeast -- (1/4 ounce each) 1 Tablespoon sugar 2 cups. whole wheat flour 1 cups. old fashioned oats 1/3 cups. instant dry milk powder 1/4 cups. butter or margarine -- melted and cooled 1/4 cups. honey 2 teaspoons salt 1 cups. unsalted sunflower seeds In a mixing bowl, combine the water, 2 c. all-purpose or bread flour, yeast and sugar. Beat on low speed for 3 minutes. Cover and let rise in a warm place until doubled, about 30 minutes. (Mixture will be spongy.) Stir in whole wheat flour, oats, milk powder, butter, honey and salt; mix well. Stir in sunflower seeds and as much of the remaining all-purpose flour as you can with a spoon. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball. Place in a greased bowl; turn once. Cover and let rise until doubled, about 30-45 minutes. Punch down and divide in half. Cover and let rest 10 minutes. Shape into two loaves; place in two greased 8x4x2 in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375F for 20 minutes. Cover with foil; bake 15 minutes longer. Remove from pans and cool on wire racks. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Whole Wheat Bread #3 Recipe By :TOH Quick Cooking Nov/Dec 98, p. 33 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 1 cup water -- (70-80 degrees F) 1/4 cup vegetable oil 2 tablespoons honey 1 teaspoon salt 2 cups bread flour 1 cup whole wheat flour 1 package active dry yeast (1/4 oz) -- (2-1/4 tsp) In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed. Remove baked bread to cooling rack. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Anise Easter Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday And Gift Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Milk 1 cups Sugar 6 tablespoons Unsalted butter 2 teaspoons Active dry yeast 1 pinch Sugar 1/4 cup warm water -- (105 to 115~) 6 cups unbleached -- (6 to 6 1/2) -- all-purpose flour 1 1/2 teaspoons Salt 2 teaspoons Baking powder 4 Eggs 2 tablespoons Pure anise extract 1 Egg -- beaten, glaze 1 tablespoons Fennel seeds -- sprinkling *Anise extract, or anise flavoring, can be purchased at most health-food stores. Or rum can be substituted. In medium saucepan or microwave-proof bowl, combine milk, the 1 c sugar and butter. Heat, stirring occasionally, until butter is melted. Let mixture stand until warm, 105-115~. In small bowl, sprinkle yeast and pinch of sugar over warm water. Stir to dissolve. Let stand until foamy, about 10 minutes. In large bowl, with whisk, or in work bowl of heavy-duty electric mixer fitted with paddle attachment, place 3 cups of the flour, salt and baking powder. Make a well in center and break the 4 eggs into the well. Gradually mix a few tablespoons of the flour into the eggs, add the anise extract and yeast and milk mixtures, and mix until a soft, smooth, sticky dough is formed, about 2 minutes. Add remaining flour, 1/2 c at a time, until a soft dough is formed that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand. Turn out dough onto a lightly floured work surface and knead until smooth and elastic, 2 to 3 minutes, adding only 1 tb flour at a time as necessary to prevent sticking. It is important that this dough remain very soft, and springy. Place in greased deep container, turn once to coat the top and cover tightly with plastic wrap. Let rise at cool room temperature until doubled in bulk, about 12 hours or as long as overnight. Gently deflate the dough and let rise again at room temperature until doubled in bulk, 1 to 1-1/2 hours. Gently deflate and divide the dough into 9 equal portions. On a lightly floured work surface, roll each portion into a rope 12" long. Using 3 ropes for each braid, braid ropes together, tuck under the ends and place each braid into a greased 9x5 loaf pan. Alternately place loaves on greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk or 1" above the rims of the pans, 45 minutes to 1 hour. 20 before baking, preheat oven to 350~. Brush tops with the egg glaze, taking care not to let it drip down the sides of the pan. Sprinkle with fennel seeds. Bake in center of the preheated oven until deep golden brown, 35-40 minutes. Remove from oven and immediately turn out onto a rack to cool completely. This bread freezes well. Yields three 9x5 or free-standing braided loaves each serving 10). 150 cal; 4 gr fat; 22% fat. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread #11 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups. water 2 Tbs. olive oil 3 cups. bread flour 2 Tbs. sugar 1 Tsp. salt 2 tsp. active dry or 1 3/4 tsp. instant yeast * ( the original called for 4 Tbs. of extra-light olive oil: I use only 2 of whatever kind I have, and it's always come out perfect, but it's your call ) I love to add garlic ( I usually use chopped or minced though)!! For "instant" garlic bread, you can add 1/2 to 1 Tsp. garlic powder, (or the same amount of garlic paste, if you have any) and a Tsp.or so of dried parsley ( go easy- unless it's St. Patrick's Day!) Bake on French bread cycle, medium , for an authentic style crisp crust. From "louhensley@mindspring.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Rosemary And Raisin Buns Recipe By :Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Fruit And Spice Breads International Breads Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs plus 2 egg yolks, plus water to equal 1 cup 3 tablespoons olive oil 3 tablespoons sugar 1 teaspoon salt 2 teaspoons chopped fresh rosemary 1/2 cup whole wheat flour 2 1/4 cups bread flour 1 1/2 teaspoons rapid-rising or active dry yeast 2/3 cup golden raisins Olive oil Rosemary leaves Makes 8 buns. These are called pan de ramerino and are served on Maundy Thursday before Easter. Typical of Easter breads, these are rich with eggs. But they are also atypical in that they are rich with olive oil rather than butter. The oil gives the buns a beautiful texture to the crust. For this recipe, the buns must be shaped by hand and baked in the oven. To mix the dough in the bread machine: Place egg and egg yolk into the measuring cup and add water to equal 1 cup. Pour mixture into the bread machine pan. In the order listed, add the olive oil, sugar, salt, 2 teaspoons fresh rosemary, whole wheat flour and bread flour. Make an indentation in the dry ingredients and add the yeast. Select Dough setting on bread machine, and press Start. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. Add the raisins when the machine signals it's time to add ingredients or when the cycle ends. The machine will stop when the dough is ready to shape and bake. To shape and bake in the oven: Lightly grease a baking sheet or cover it with parchment paper. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and divide it into 8 pieces. Shape each part into a ball, and place into the pan. Let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 375 degrees. Flatten each ball with your hand, and brush the tops with olive oil. Sprinkle with rosemary. Using a sharp knife or razor, slash each bun deeply in a tick-tack-toe design. Bake 15 to 20 minutes, until the buns are golden. Remove from the pan and cool on a wire rack. Nutrition information per serving: Calories 258, Carbohydrates 50 g, Protein 7.5 g, Fat 8 g, including sat. fat 1.5 g, Cholesterol 53 mg, Sodium 310 mg, Calcium 23 mg, Dietary fiber 2.5 g Diabetic exchanges per serving: 3 1/4 bread/ starch exch., and 1 1/2 fat exch. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joodse Boterkoek (Jewish Butter Cake) Recipe By :The Netherlands Cookbook, Heleen A M Haverhout Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup butter -- * 1 cup sugar -- (caster) 1 small egg -- beaten salt 3 ounces finely chopped candied ginger (Should be butter). (J: Probably was unsalted - If you use salted butter, you could omit the salt called for in the recipe) Knead all the ingredients into a smooth paste, keeping half the beaten egg for decorating. Butter a pie pan (8 inches diameter) and press the dough into it. Brush the remaining egg on top. Decorate the top in squares with the back of a knife. Bake 30 minutes in a moderate oven (350F) until golden brown. While still hot press the middle of the cake down with the back of a spoon. Cool and when firm to the touch turn out onto a wire rack. This cake should be soft inside (but done!) and hard at the outside. From Jay Ekers - - - - - - - - - - - - - - - - - - - NOTES : We spent most of the '70s in Holland. At that time most home cooking was done on a four burner stove-top as few Dutch houses had ovens. Cakes were bought from the baker, or grocer in the case of ontbijt koek. An English-language book bought early in our stay was 'The Netherlands Cookbook' by Heleen A M Haverhout, and it includes the following recipes for ginger flavoured cakes - I hope they are similar to the ones you are looking for. * Exported from MasterCook * Light Rye Bread #3 Recipe By :Kevin Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 300 milliliters flat beer 1 1/2 tablespoons vegetable oil 1 1/2 tablespoons honey 1 1/2 teaspoons salt 1 1/2 teaspoons Caraway Seed 325 grams white flour 200 grams rye flour 1 tablespoon yeast Add ingredients according to your particular machine instructions. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Light Wheat Brioche Recipe By :Beatrice Ojakangas, Star Tribune 3/18/99 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs -- room temperature -- PLUS water to equal 1 c. 1 1/2 teaspoons salt 4 teaspoons sugar 3/4 cup whole wheat flour 2 1/2 cups bread flour 1 teaspoon rapid-rising or active dry yeast 1/2 cup butter -- softened Makes 1 lb. loaf. The classic shape of this bread is a top hat with a fluted base. It's a showy one to include in a basket of breads. The brioche is definitely worth shaping by hand. To mix the dough in the bread machine: Warm the eggs under hot tap water and crack into a measuring cup. Add the water (at room temperature) to the eggs; pour the mixture into the bread machine pan. Add the salt, sugar, whole wheat and bread flours. Make a small indentation in the dry ingredients, and add the yeast. If only mixing the dough: Select the Dough cycle and press Start. (Then read on to "For either method.") If mixing AND baking dough in bread machine: Select the Basic cycle and press Start. For either method: Add the butter about 20 minutes into the cycle. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. To shape and bake in the oven: Lightly grease a fluted brioche pan, a 9-inch round cake pan or a 5-by 9-inch loaf pan. Turn the dough out onto a lightly floured board or lightly oiled surface. For the traditional brioche shape, punch the dough down and pinch off 1/4 of the dough. Shape the remaining dough into a round loaf. Place the loaf, smooth side up, in the brioche or cake pan. Make an indentation in the center of the loaf. Form the pinched-off portion into a teardrop shape, and place, pointed side down, into the hole in the loaf. Or press all of the dough into the loaf pan. Cover and let rise in a warm place until doubled, 1 to 1 1/2 hours. Preheat the oven to 350 degrees. Brush or spray the loaf with water. Bake 45 to 50 minutes, until a wood skewer inserted through the loaf comes out clean. Remove from the pan and cool on a wire rack. Nutrition information per serving: Calories 220, Carbohydrates 29 g, Protein 6 g, Fat 9 g, including sat. fat 5 g, Cholesterol 74 mg, Sodium 360 mg, Calcium 16 mg, Dietary fiber 2 g, Diabetic exchanges per serving: 2 bread/ starch exch., and 2 fat exch. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Loggers Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 1/2 cup oat flour 1 1/2 cups bread flour 3 tablespoons applesauce 1 teaspoon margarine 3 tablespoons powdered buttermilk 2 teaspoons brown sugar 1 teaspoon honey 1 teaspoon molasses 3/4 teaspoon salt 1 cup water 1 tablespoon yeast Add all to Breadmaker. Use DOUGH cycle for rolls. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Luau Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water -- ** 1 tablespoon dry milk -- ** 1 tablespoon butter -- (cut up) 2 1/3 cups bread flour 1/2 teaspoon salt 1 1/2 tablespoons brown sugar 2 tablespoons shredded carrots 1/4 cup flaked -- shredded coconut 1/2 cup crushed pineapple 1/3 cup chopped macadamia nuts 2 teaspoons yeast 1/2 teaspoon cinnamon -- if desired Drain the pineapple well. Juice may be substituted for up to 2/3 of the water. ** May use regular milk for water and powdered milk. Put all ingredients into pan. Select LIGHT crust, sweet bread. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Macadamia Nut Bread Recipe By :TOH Quick Cooking, May/Jun 98, p. 33 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 1/2 cup pineapple juice -- (70-80 degrees F) 1/4 cup water -- (70-80 degrees F) 1 egg 2 tablespoons butter or margarine -- softened 3 tablespoons sugar 3/4 teaspoon salt 3 cups bread flour 2 1/4 teaspoons active dry yeast 3/4 cup macadamia nuts -- chopped 1/2 cup flaked coconut In bread machine pan, place first 8 ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size. Bake according to bread machine directions. Just before final kneading (at fruit/nut signal), add nuts and coconut. Use of delay timer not recommended. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Oatmeal Bread #5 Recipe By :TOH Quick Cooking, Mar/Apr 98, p. 33 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pound loaf 3/4 cup water + 2 tbsp 1/3 cup maple syrup 1 tablespoon vegetable oil 1 teaspoon salt 3/4 cup quick cooking oats 2 1/2 cups bread flour 2 1/4 teaspoons active dry yeast In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size. Bake according to bread machine directions. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple, Wheat And Oat Bread Recipe By :Light and Easy Baking by Beatrice Ojakangas Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water -- 110 to 115 degrees 2 tablespoons maple syrup 2 1/4 cups bread flour 1/2 cup whole-wheat bread flour 1/4 cup old-fashioned rolled oats 1 1/2 teaspoons salt 1 1/2 teaspoons bread-machine yeast or rapid-rise yeast 1. Measure all ingredients in order listed into mixing container of bread machine. If your machine requires that liquid ingredients be added last, simply reverse order. Program machine according to manufacturer's directions for basic loaf of bread, medium darkness. Makes 1 loaf, 1 1/2 pounds, 16 slices. Per slice: 88 calories, 0.33g fat, no cholesterol, 1.2g fiber, 134mg sodium. Calories from fat: 3%. TESTED* by Sheri Beronja-Schlitt. "I was afraid the texture would be bad because of the lack of fat," she wrote. "I was wrong. The bread was flavorful and richly textured. The top was flat, rather than rounded. The crust was wonderful, lightly crispy. Our kids do not like the thick crust that develops in a bread maker -- this crust they ate. It was easy to prepare and tasty. Our family gobbled up the entire 1 1/2 pound loaf at one meal." Recipe from "Light and Easy Baking" by Beatrice Ojakangas (Clarkson Potter, 1996). *Low-fat recipes are home tested by a panel of Food Section readers: Milwaukee Journal Sentinel 1997. (XP) kitpath@earthlink.net 2/99 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mature Flours, Bleached And Improved Flours Recipe By :Madeleine Kamman's "New Making of a Cook" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Excerpt from Madeleine Kamman's "New Making of a Cook" >> One of my many great aunts, who lived on an isolated farm in Lorraine, France, made her own breads from flours produced by a rural miller and baked in the communal oven of her village. Every third month, she bought flour which she stored in huge barrels, lined up in order of purchase from left to right and stored in her cool, dry pantry. When the flour arrived from the miller it was almost as yellow as our present semolina. To aerate it, she would take a long paddle and stir the flour in each and every barrel once a week; until it had turned a wonderful, soft, and luminous ivory-white she would not use the flour. When a flour had reached the correct colour, she made a test loaf. If the loaf was compact and somewhat sticky when cooled and sliced, it was promptly relegated to the toasting tray and finally ended up in the crumb box. The flour had failed examination and had to wait longer to be used, until it could make "a true loaf of bread with big holes". Such flour, which is too young and not oxidized enough to develop a solid gluten structure, is called "bucky and was as much a feature of Colonial and Federral America as it was of the early twentieth-century French countryside. "Aerating the flour" is an old-fashioned country expression for what we call nowadays letting the flour proteins oxidate. As my aunt's flour rested for weeks, often months, after going through the milling process, the yellow carotene-xantophyll pigments in the new flours were naturally bleached by light and oxygen to that lovely ivory-white and the sulfhydryl groups in the flour decreased appreciably, resulting in a bread dough that did not stretch and produced honest solid loaves of bread with big holes. The holes could be so big that I remember vividly passing one or two of my young fingers into them to see whether there was something in there; one day I found a small medal of the Holy Spirit. The unbleached flour that we can buy in markets have been aged with the help of potassium bromate which accelerates their aging process. I prefer them to the bleached flour because their color is more natural and they really can bake a true loaf of bread, even if the holes in the bread are not as big as they need to be to host the Holy Spirit. By law only benzoyl peroxide is allowed for the bleaching of flours in the US. It modifies the yellow color of young flours to that pallid white that is--say the flour people--desired by modern bakers. Other improving agents can be used to accelerate the maturing of flours; most are gases which act immediately upon contact with the flour. Among them are chlorine gas used for cake flours, chlorine dioxide, nitrogen di- and tetra-oxide, and nytrosil chloride. Yet other conditioning agents are added to doughs in the making of commercial baked goods. The functions of these chemical may vary, but basically most of them bring on a reduction of thiol groups and encourage protein cross-linking.(For a more detailed explanation of thiols--check Harol McGee's "On Food and Cooking") ..end quote From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mexican Chocolate Bread Recipe By :Beth Hensperger's The Bread Bible (Chronicle) Serving Size : 10 Preparation Time :4:00 Categories : Bread Machine Daily Bread Mailing List International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1/4 cup water 1 large egg -- at room temperature 2 tablespoons unsalted butter -- melted 3 tablespoons sugar 2 cups bread flour 2 tablespoons unsweetened cocoa -- preferably Dutch-process cocoa 1 tablespoon gluten 3/4 teaspoon instant espresso powder 3/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon dried orange peel 1 1/2 ounces bittersweet chocolate chips 1 1/2 teaspoons bread machine yeast 1. Place all ingredients in a bread machine in the order suggested by the manufacturer. Set crust on light, if your machine has options for crust settings, program for sweet bread and press the start key. 2. After the baking cycle ends, remove the bread immediately from the machine to a cooling rack. Cool to room temperature before slicing. Yields 1 loaf, about 10 slices. PER SLICE: 180 calories (25% cff); 5 g protein, 28 g carbohydrate, 5 g fat (3 g saturated), 29 mg cholesterol, 175 mg sodium, 0 g fiber. Recipe is from Veteran Bay Area baker/author Beth Hensperger's sixth book. Editor's note: Because of the inclusion of egg and milk, it is not advisable to use the delay cycle of the bread machine. Bread dough enhancers sold in many cookware shops work as well as gluten to ensure a light, fluffy loaf. Leftovers make great toast or positively sinful French toast. -- Karola Saekel, San Francisco Chronicle 02/10/99(Wed) * Her Mexican Chocolate Bread, made start to finish in the bread machine, is an utterly delicious loaf, every bite and bit as good as the much more labor-intensive Bread With Three Chocolates made the conventional way. This melding of tradition and innovation is one of the strong points of this book, which does an admirable job of convincing readers that they can create a sturdy loaf of cracked-wheat bread for everyday sandwiches or zucchini madeleines, a sophisticated snack/ appetizer that begs to accompany a bottle of crisp Chardonnay. For the complete review of the book see http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/02/10 /FD35598.DTL (Daily-bread Eat-LowFat fareshare) from kitpath@earthlink.net - - - - - - - - - - - - - - - - - - - NOTES : This bread-machine recipe yields a 1-pound loaf and 10 slices. * Exported from MasterCook * Molasses Brown Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups whole-wheat flour 1/3 cup brown sugar 1 cup raisins -- mixed dark & light 1 7/8 cups buttermilk 1 1/2 cups wheat germ 1/2 teaspoon salt 2 teaspoons baking soda 1/3 cup molasses Preheat oven to 325F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This mixture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Molasses Refrigerator Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached flour -- sifted 1 teaspoon salt 1 teaspoon ground ginger 1/4 teaspoon ground allspice 1 1/3 cups vegetable shortening 4 large eggs -- slightly beaten 1 cup butter/sour milk 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1 cup sugar 1 cup molasses 1 cup raisins Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monkey Bread, Short-Cut Recipe By :Los Angeles Times Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages refrigerator crescent rolls 1/2 cup butter -- melted Grated Parmesan cheese -- optional Unwrap crescent roll packages and separate triangles. Dip each triangle in melted butter and place, overlapping in layers, sprinkling each layer with Parmesan cheese if desired, in 8-inch ring mold. Cover and let rise in warm place until doubled in bulk, about 1 hour. Bake at 350 degrees until golden, 30 to 40 minutes. Serve hot. 6 servings. Each serving: 429 calories; 743 mg sodium; 41 mg cholesterol; 31 grams fat; 29 grams carbohydrates; 5 grams protein; 0 fiber. Recipe from Rose Dosti and the LA Time Recipe Archive. Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed the recipe, and we've been printing it ever since: See Cheese Monkey Bread - LA Times. The staff at the LA Times later developed this short-cut recipe. email from kitpath@earthlink.net 1/99 fareshare@twave.net, mc-recipe@lists.sierra.com, daily-bread@lists.best.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Monte Cristo Sandwiches Recipe By :Jo Anne Merrill Serving Size : 6 Preparation Time :0:20 Categories : Cheese & Meat Breads Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 turkey slices -- cooked 6 Swiss cheese slices -- thin 6 ham slices, extra lean -- thin 12 bread slices --- Batter: --- 1 1/2 Cups all-purpose flour 1 Tablespoon baking powder 1/4 Teaspoon salt 1 1/3 Cups water 1 large egg vegetable oil powdered sugar 1. Place slice each of turkey, cheese, then ham on 6 slices of bread. Use a good bread that is not too thin. Top with remaining bread slices. Cut sandwiches into quarters; hold sandwiches together with wooden toothpicks. 2. Dip quarters into batter. Fry in hot oil until golden brown. Remove toothpicks; sprinkle lightly with powdered sugar. BATTER: Sift flour, baking powder and salt together. Add water to egg and slightly beat. Add egg to flour mixture and beat until smooth. Serve with fresh fruit such as melon balls, grapes and pineapple chunks for an authentic Monte Cristo sandwich. From "Jazzbel" - - - - - - - - - - - - - - - - - - - Serving Ideas : Serve with melon balls and grapes. * Exported from MasterCook * Multigrain Bread #5 Recipe By : Serving Size : 2 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 -------- ------------ -------------------------------- 2 cups water 3/4 cup multigrain cereal -- (red river 5 grain -- 7-grain cereal 1 tablespoon margarine or butter 1/3 cup molasses 2 teaspoons salt 1 teaspoon sugar 1/2 cup lukewarm water 1 package active dry yeast -- ( 1 tb) 4 1/2 cups all-purpose flour In saucepan, combine 2 cups water and cereal; bring to boil, stirring frequently. Reduce heat and simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and stir in margarine or butter until melted; stir in molasses and salt. Let cool completely. Dissolve sugar in lukewarm water; sprinkle in yeast and let stand for 10 minutes or until frothy. In large mixing bowl, combine yeast mixture with cereal mixture. Using wooden spoon, gradually beat in enough of the flour to make stiff dough. Knead for about 10 minutes. Place in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk. Punch down dough, turn out onto lightly floured surface and knead into smooth ball. Cover and let rise for 10 minutes. Divide dough in half, shape each portion into loaf and place in greased loaf pans. Cover and let rise for about 1 hour or until doubled in bulk. Bake loaves in 375F oven for 30 to 35 minutes or until golden brown. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Multigrain Whole Wheat Fruit And Nut Bread, Peek's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 TBSP Barley flour 2 TBSP Cornmeal -- (yellow or blue) 2 TBSP Millet flour 2 TBSP Rye flour 2 TBSP Soy Flour 2 TBSP Wheat bran 2 TBSP Anise seed 2 TBSP Flax seed 5 TBSP Vital Wheat Gluten 1/2 cup Dried fruit -- (see notes) -- (1/2 to 3/4) 1/3 cup Chopped Nuts -- (see notes) 1 1/2 tsp Salt 3 TBSP Milled Oats 4 TBSP Cracked Wheat cereal 1 1/2 cup Unbleached Bread flour 2 cup Whole grain wheat bread flour 1 TBSP Lecithin granules 1 3/4 tsp dry yeast -- (in dispenser) --- 2 TBSP Molasses (unsulfured) 1 TBSP Extra Virgin Olive Oil 14 1/2 oz Filtered Water Ingredients are for the largest loaf (usually fills the pan). As in all Panasonic Bread machine recipes I've seen, the instructions I have followed say to put all dry ingredients other than the yeast in the "pan", add the liquids, install the "pan" in the machine, put the yeast in the dispenser, set the controls, and come back when kneading starts so you can adjust the water/flour balance as needed to ensure the correct dough consistency. 1. For fruit I have used raisins, zante currants, blueberries, cherries, cranberries, figs (diced), and combinations of several of those - all with equal success. 2. For nuts I have used chopped walnuts, slivered almonds, sunflower seeds, pine nuts, and mixtures of all of those - all with yummy results. Be careful of sunflower seeds and walnuts - many stores don't have enough turn-over in their stock and the seeds can develop a rancid taste if they are old. 3. For cracked wheat cereal I have also used 4, 5, 7, 9, and 10 grain cereals. 4. To add some more protein, you can replace any of the 2 TBSP flour ingredients with a like amount of any bean flour or you can just add bean flour if you ensure that you check the water when it starts to knead: I have used both white bean, garbanzo, and black bean flours up to as much as 4 TBSP per loaf. At 4 TBSP per loaf you get a detectable bean flavor, but at 2 TBSP level there's hardly a hint of bean flavor. 5. In attempts to produce a bread with a more pronounced anise flavor (especially good when using figs as fruit) I have also experimented with fennel seed and with adding 2 to 3 oz of some anise flavored liquor such as French Pernod or Greek Ouzo (mix with water to make the specified total amount of liquid). All of them give about the same level of a rather subtle flavor of anise in the baked bread. If you don't like anise flavor at all, just omit the anise seed. 6. I have experimented with malted barley and dry powdered milk: either or both of those ingredients give a loaf that is somewhat soggy (in my naivete I call it cake-like) and doesn't rise as well as when the ingredients are omitted. From "H. Milton Peek" - - - - - - - - - - - - - - - - - - - NOTES : I thought I'd share my favorite recipe with others who can't get along without such nourishing and very tasty bread. * Exported from MasterCook * Mustard Wheat Rye Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 1/3 cup dijon mustard 1 cup bread flour 2/3 cup water 1/2 cup whole wheat flour 1 tablespoon lecithin granules 1/2 cup rye flour 1 tablespoon molasses 1 tablespoon gluten Dump yeast in machine. Dump in flours and lecithin granules Fill measuring cup to 2/3rds with warm water. Add mustard until liquid measures a full cup. Add molasses and stir. Dump in machine. Set machine to BASIC bake. A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly. Serving Size: 2 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Natural Sweetener Starter Info Recipe By :Chris Olmstead Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Yeast can feed perfectly well on flour, and do not "require" refined sugar. They like Barley Malt very well; you can use the gooey crap or you can buy Barley Malt as Malted Barley flour. It is a dark-cream colored powder because it is an unrefined flour made from the sprouted (malted) barley grain. I use about 1 tsp. per loaf, pitched in right on top of my dry yeast. (However, I also use honey, so you may wish to experiment with more of the powder.) If you are concerned about your yeast becoming sluggish and not lifting the heavier whole-grain loaves because they are working without the "supercharge" of sugar, you may find it effective to begin to experiment with "sponge" cookery. Take about 1/2 c of your water and about 1/2 c of your flour, (plus 1/2 tsp. of your barley malt, if desired) and stir this into a sponge--a separate "starter" for your bread. Inoculate this sponge with about 1/2 tsp. of your total intended yeast. (Most of my loaves use 1 or 1.5 tsp. TOTAL). Let this sponge work for an hour or 4 in a warm draft-free place, such as your oven with a pilot light, or with the electric bulb turned on. This will give even the most wimpy yeast a nice "head-start" on a heavy-grain loaf. A special note, I have explicitly stated that you should not use ALL your yeast in your sponge. This contradicts the "old-fashioned" methods of sponge-making. I have done so because I have found that the newer yeasts, which have been recently created to respond to the comparatively brief rising times of bread-machines, will sometimes exhaust themselves before they have done their "real" work of raising the actual loaf in the machine. Again, *Sometimes*, but not always. By holding back some of the yeast and adding it to the machine along with all the remaining ingredients--after your sponge has developed--you work your machine-cycle from a "known" starting point. The yeast are working from two different starting points. The new yeast work with their customary explosive vigor, while the slightly older yeast have moved into a "steady-state" population which is reproducing constantly, but perhaps not explosively. Your newer yeast give the required ABM "shove" but the older yeast give you a larger basic yeast population and a more even distribution of the CO2. If you aren't using an ABM, my method is unnecessarily complicated. I recommend sponge cookery over the simple expedient of adding more yeast because the flavor of the two sorts of loaves is very different; less yeast grown over more time gives a nicer texture and a richer flavor to the bread, while more yeast pitched in suddenly tends to give a flatter flavor with a distinctly less pleasant "yeasty" or "musty" taste and smell. I suspect that if you are eliminating refined sugar, the flavor of your loaves is going to become more important to you very soon. Some folks keep a sponge going in the refrigerator all the time, and use that as a "helper" but you may not wish to do this. Yeast mutate rather quickly, and move away from the lovely basic strain we now know as commercial bread yeast. Also, wild yeasts can creep in (contaminate), and then you must basically have the luck of a lottery winner to have a good taste. This is the foundation of sour-dough cookery, and not all wild strains are equally desirable. So, if you start your sponge fresh every time, and give it an hour's "head-start" you can accomplish much of what is desirable in a starter without the difficulties of what is not desirable in a starter. I also strongly recommend you experiment with varieties of yeast. I find SAF yeast (available through King Arthur) is very different from Fleischmann's or RedStar. It gives me a much better rise. This may be because they have already added ascorbic acid. If I can't get SAF I will take RedStar over Fleischmann's every time. I experimented with these and several other yeasts, and found Fleischmann's had a tendency to fail completely more often than I will tolerate. It just plain arrives dead from the grocery store--if you proof it side by side with other yeasts you see it has a very different vigor. Increasing the gluten content of your loaf may improve structure and so, give you a better lift on a heavy loaf as well. Finally, if you still find that your yeast must be stimulated more than barley malt will provide, add some lemon-juice (1/2 to 1 tsp.) to give them ascorbic acid, and add just a pinch of ground ginger. Both of these are well-known as yeast stimulants. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Natural Sweeteners In Breads Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I received many replies to my plea for help with using alternate sweeteners in breads. Here's a summary of what I learned: 1) Yeast breads work just fine without the use of any sweetener; however, you do need to allow more rising time so the yeast can grow. Several suggested using the "sponge" method or sticking with sourdough starters. 2) Some reported much success using barley malt , brown rice syrup, or maple syrup in place of refined sugar. As suspected, yeast seems to thrive on these sweeteners just as well as on sugar and honey. 3) The herbal sweetener, Stevia, won't offer any good food source for the yeast, but it is fine to use if you want sweeter bread. It will hold up in cooking. If you use it, then treat the dough as if you added no sweetener. 4) Concentrated fruit juices work well, too. If you are interested in a comparison of various sweeteners, including a substitution chart, check out this site: http://outpostcoop.com/sweetner.htm From "Ellen C." - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Bread, Easy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Late evening first day: 1 cup oatmeal -- blended until coarse meal 1 cup wheat germ -- raw or toasted -- (your preference) 6 cups flour -- (1/2 all-purpose -- 1/2 whole wheat is a variation) 1 tablespoon salt 1/2 teaspoon active dry yeast -- (this is not an error -- this is all you need) 3 cups tepid water -- (should barely feel warm) --- 1 tablespoon medium-to-hot pepper powder -- (1 to 3) -- or flakes -- etc. * put a cup of oatmeal in blender and blend till it is like coarse meal, dump it in a large bowl Note: if you use a high gluten flour and have smaller loaf pans, divide the dough into thirds. I use King Arthur flour 1/2 bread flour and 1/2 white whole wheat which does not rise quite as much. The flavor of this bread is enhanced by the lengthy proofing. Also, it is very handy for people who do not have a warm place to proof the dough,(for instance have an electric oven) it works very well at temps around 65-70 which is the way I keep my home. Mix well, scrape the dough out onto floured board, knead for a few minutes or so, till the dough feels silky. (3 minutes ought to do it) Wear latex gloves if you have added pepper powder.Roll in flour, put back into the mixing bowl, cover with plastic wrap and leave it setting anywhere, it doesn't have to be in a warm place, go to bed. Next morning punch the dough down, divide in half. put each half into a greased loaf pan (large) or shape into rounds or long rolls and place on a greased baking sheet. You can add dried fruit, nuts or spices at this point, pat the dough out flat, sprinkle with the additions, roll, pinch along the seam, tuck in the ends and place in pan or on sheet with the seam side down. Cover the pans or loaves with a cloth and forget about them for the entire day. Go to work, go shopping, read a book, whatever. When you get home, turn the oven on to 400 degrees F. Brush the top of the loaves with milk or spray with one of the aerosol oils, plain or flavored. At this point you can also sprinkle seeds over the top. place in the oven and bake for about 40 minutes. for a crustier loaf you can spritz water on the floor of the oven for steam. From Andie Paysinger - - - - - - - - - - - - - - - - - - - NOTES : This bread recipe is great for folks that work but still want to enjoy home-made bread and do not have (or do not want to use a bread machine) Easiest ever bread, no kidding..... Non-machine recipe As you can see, this is fat free, sugar free, low salt and it is delicious. * Exported from MasterCook * Oatmeal Bread, Outrageously Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Water 2 cups White bread flour 1 tablespoon Dry milk 1 teaspoon Salt 1 tablespoon Butter 1 tablespoon Honey 1/4 cup Rolled oats 1 teaspoon Fast rise yeast **OR** 1 1/2 teaspoons Active dry yeast -----LARGE LOAF----- 1 1/4 cups Water 3 cups White bread flour 1 1/2 tablespoons Dry milk 1 1/2 teaspoons Salt 2 tablespoons Butter 2 tablespoons Honey 1/2 cup Rolled oats 2 teaspoons Fast rise yeast **OR** 3 teaspoons Active dry yeast SUCCESS HINTS: For added texture, add the oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of the loaf after the final rise. Instant oatmeal doesn't work, but quick-cooking oats do. This recipe can be made with the regular, rapid, or delayed time bake cycles. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons yeast 1 cup oatmeal 2 cups bread flour 1 cup whole wheat flour 1 tablespoon gluten 2 tablespoons honey 1 teaspoon salt 1 tablespoon oil or applesauce 1 1/4 cups warm water 1/2 cup raisins 1/4 cup chopped nuts -- (optional) 1 teaspoon cinnamon You can add the raisins and nuts at the beginning of the cycle or at the "beeps" You may need to add more water. If the machine seems to strain to knead the dough, add a little more water. Use the SWEET BREAD cycle, as the sugar and raisins make the crust brown quickly. You can place a piece of foil on top to brown the top crust a bit more. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **REGULAR LOAF:** 3/4 cup water 2 cups white bread flour 1 1/2 tablespoons dry milk 1 1/2 tablespoons brown sugar 1 teaspoon salt 1 tablespoon butter 1/4 cup onions -- dried 1/2 tablespoon onion paste * 1/2 teaspoon black pepper 1/2 teaspoon poppy seeds 1 teaspoon yeast -- fast rise or 2 tsp -- yeast, active dry **LARGE LOAF:** 1 1/4 cups water 3 1/4 cups white bread flour 2 tablespoons dry milk 2 tablespoons brown sugar 1 1/2 teaspoons salt 2 tablespoons butter 1/2 cup onions -- dried 1 tablespoon onion paste * 1 teaspoon black pepper 1 teaspoon poppy seeds 1 1/2 teaspoons yeast -- fast rise or 3 tsp -- yeast, active dry * If you can't find onion paste in a tube, you may substitute onion powder. Substitute 1/4 tsp for the regular loaf and 1/3 tsp for the large loaf. Onion salt will not work. +++ servings are based on 8 for regular loaf, 12 for large loaf. Use dried onion flakes, not fresh. This recipe can be baked with the regular or rapid bake cycles. Be sure to follow the instructions for your particular brand of bread baking machine. Serving Size: 8 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Bread, Famous Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Applesauce 2 tablespoons Dill Seed 3 tablespoons Dried minced onion 3/4 cup Sour Cream 3/4 cup Cottage Cheese -- Nonfat 1/4 cup Water 1 Egg 1 1/2 teaspoons Salt 1/4 teaspoon Baking Soda 3 1/3 cups Bread Flour 1 package Yeast ----- Add ingredients according to your machine's directions. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Bread, Lazy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 1/2 Lb----- 1 1/4 cups Water -- Or Milk 2 Tbsp Sugar 2 Tsp Onion Soup Mix 3 cups Bread Flour 1 Tbsp Dry Milk Powder -- optional 1 1/2 Tsp Active Dry Yeast -----1 3/4 Lb----- 1 1/2 cups Water Or Milk 2 1/2 tbsp Sugar 1 tbsp Onion Soup Mix 3 1/2 cups Bread Flour 1 1/2 tbsp Dry Milk Powder -- optional 2 tsp Active Dry Yeast CYCLE: white; timer SETTING: medium From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - NOTES : The lazy part of this recipe is simply using onion soup mix! There is no salt included in the recipe as there is some in the onion soup. * Exported from MasterCook * Onion Bread, Lipton Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 ounces water 1 package Lipton onion soup mix 2 cups bread flour 2 teaspoons yeast Do on white bread cycle, set for LIGHT crust. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Onion Cheddar Bread Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached all-purpose flour 1 package active dry yeast 1/2 cup orange juice 2 tablespoons butter or margarine -- * 1 tablespoon sugar 5 ounces shredded cheddar cheese 1 cup whole wheat flour 1/3 cup warm water -- (110-115 degrees) 1/2 cup water 1 env. onion soup mix 1 teaspoon salt 1 melted butter or margarine * Butter or margarine should be cut into small pieces. In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ontbijtkoek (Breakfast Cake) Recipe By :The Netherlands Cookbook, Heleen A M Haverhout Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self rising flour 1/2 cup dark brown sugar -- (J: Demerara is suggested) 1/3 cup molasses or treacle 1 cup milk 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon grated nutmeg 1 pinch salt Combine all to a smooth paste. Place in a buttered 8 inch x 3 inch loaf tin and bake about an hour in a slow oven (300F). When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hours before serving. This cake keeps moist when put in the bread-bin with the bread. The Dutch serve it with their 'elevenses', buttered, or on a slice of bread for breakfast. From Jay Ekers - - - - - - - - - - - - - - - - - - - NOTES : We spent most of the '70s in Holland. At that time most home cooking was done on a four burner stove-top as few Dutch houses had ovens. Cakes were bought from the baker, or grocer in the case of ontbijt koek. An English-language book bought early in our stay was 'The Netherlands Cookbook' by Heleen A M Haverhout, and it includes the following recipes for ginger flavoured cakes - I hope they are similar to the ones you are looking for. * Exported from MasterCook * Orange Poppyseed Scones Recipe By :Jeweled Turret Inn, Belfast, Maine (USA) Serving Size : 6 Preparation Time :0:30 Categories : Breads: Quick & Muffins Daily Bread Mailing List Nut & Seed Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1/2 cup sugar 1/4 cup poppy seeds 1 teaspoon cream of tartar 3/4 teaspoon Baking soda 1/2 teaspoon Salt 1/2 cup butter 1/4 cup orange juice 1 large Egg 1 teaspoon Grated orange peel Mix dry ingredients in large bowl. Chop in butter until fine crumbly texture. Mix liquids together separately then add to flour mixture and form a dough, not dry but not too moist (you may need a little flour or a little orange juice if needed). Knead dough gently until smooth - only for 2-3 minutes, at most. Dough will get tough if over kneaded. Roll out on floured surface to generous inch-thick, cut out with round pastry cutter (about 8) or slice wedge style (6) out of a round. Top with cream (dab) and sugar. Bake at 375F for 20-22 minutes or until lightly golden brown and firm in center. One wedge: 417 cals, 19g fat, 41% cff. Recipe from the Jeweled Turret Bed & Breakfast Inn in Belfast, Maine, USA; on the Coast: Exquisitely turreted, columned and gabled, surrounded by bushes and many flowers. The Jeweled Turret Inn was built as a single family home for prominent attorney James S. Harriman and his wife Nell in 1898. The inn is on the National Register of Historic Places, and is located in the heart of Belfast within walking distance of shops, restaurants and the harbor. For more information see http://www.bbonline.com/~bbonline/me/jeweledturret/ xposted by kitpath@earthlink.net 1/99 to recipecafe, dailybread - - - - - - - - - - - - - - - - - - - NOTES : Do try these! * Exported from MasterCook * Oregano Bread Recipe By :The Bread Machine Cookbook, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1/4 cups olive oil 1/4 cups Parmesan cheese -- grated 1 1/2 tsp Sugar -- optional 3/4 tsp salt 1 Tbsp oregano 3 cups bread flour 1/4 cups nonfat dry milk 2 teaspoons yeast This is for a 1 1/2 lb loaf. Add ingredients according to your bread machine. use Basic cycle- This bread is great with spaghetti. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oreo Cookie Bread 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 LB. LOAF----- 3/4 cup Milk 1 Egg 3 tablespoons Sugar 3/4 teaspoon Salt 2 cups Bread flour 1 1/2 teaspoons Yeast 3/4 cup Oreo cookies -- crushed -----1 1/2 LB LOAF----- 1 cup Milk 1 1/2 Eggs 5 tablespoons Butter 1/4 cup Sugar 1 teaspoon Salt 3 cups Bread flour 2 1/2 teaspoons Yeast 1 cup Oreo cookies -- crushed Bake according to manufacturer's instructions, adding the Oreos during the raisin-bread cycle, or five minutes before the final kneading is finished. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit And Spice Breads Hand Made Holiday And Gift Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (2 1/2 teaspoons each) 4 cups all-purpose flour 1/2 cup warm milk 2/3 cup sugar 4 large eggs 2 large egg yolks 1 tsp vanilla extract 1 1/2 sticks unsalted butter 2 cups mixed dried and candied fruit Zest of 1 lemon Zest of 1 orange -- Three 3 3/8-by-7 1/2-inch brown paper bags 2 Tbs. melted butter -- for bags 1 large egg yolk -- mixed with 1 tablespoon heavy cream -- for egg wash (Italian fruitcake Makes 3 small loafs) 1. To make the sponge, warm a small bowl by rinsing it with hot water. Pour in 1/3 cup warm water, and sprinkle 1 package yeast on top. Let stand until yeast has dissolved. Stir in 1/2 cup flour, cover with plastic wrap, and let stand for 30 minutes, or until doubled. 2. Sprinkle remaining yeast over warm milk. Let stand until dissolved. 3. Beat together sugar, eggs, egg yolks, and vanilla. Mix in yeast-milk mixture. Add sponge, and stir until well-incorporated. 4. Combine butter and remaining 3 1/2 cups flour until crumbly. Slowly pour in egg mixture, and beat on high speed for 3 to 4 minutes, until dough is elastic-looking and long strands form. Beat in fruit and zest. Turn dough into an oiled bowl, cover with plastic wrap, and leave in a warm place to rise until doubled, 2 to 3 hours. 5. Fold down bags to form a 3-inch cuff. Brush inside and out with melted butter. 6. Turn out dough onto a lightly floured board, and knead a few times to deflate. Divide dough into 3 pieces. Roll each into a ball, and drop into prepared bags. Place bags on a baking sheet about 4 inches apart, and cover loosely with plastic wrap. Leave in a warm place to rise until doubled again, about 2 hours. 7. Heat oven to 400 degrees. Carefully cut an "X" in the top of each loaf with oiled scissors. Brush tops lightly with egg wash. Place baking sheet in bottom third of oven. After 10 minutes, lower heat to 375 degrees. Bake for 30 more minutes; if tops get too brown while baking, cover with foil. Loaves are done when a wooden skewer inserted into centers comes out clean. Cool on a wire rack. From "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pear Coconut Oat Bran Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1 cup whole wheat flour 1 1/4 cups bread flour 1/2 cup oat bran 1/2 cup rolled oats -- (Quaker oats) 1 teaspoon salt 1 tablespoon honey 2 tablespoons margarine -- melted and cooled 1 tablespoon pear juice 1 can pears -- drained and sliced -- (8 oz.) 1/2 cup coconut 1 teaspoon almond extract 1 egg 1/4 cup plus 1 tbs. warm water Put all the ingredients into pan in the order listed, set browning control to light, select "OAT/FRENCH" and push "Start." Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pecan Coffee Cake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Tbsp. Unsalted Butter -- at room 3 Eggs 3 Egg Yolks 2 Teaspoons Vanilla Extract 1/2 Cup Sugar 3 1/4 Cups Flour 1/2 Teaspoon Salt 1 Tablespoon Yeast -----FILLING----- 6 Tablespoons Unsalted butter -- cut into 1" 1 1/2 Cups Dark Brown Sugar 1/3 Cup Corn Syrup 3 Tablespoons Molasses 1/4 Cup Heavy Cream 2 Cups Pecan Halves -- toasted Place all dough ingredients in the machine. Program for knead and first rise and press start. At the end of the final cycle, transfer the dough to a well-oiled bowl, cover it with plastic and refrigerate for 2 hours. Generously butter a 12 cup bundt pan. Place the butter, sugar, corn syrup and molasses in a 2 quart saucepan set over medium heat. Allow the mixture to come to a boil. Cook 2 minutes at full boil. Remove from the heat and add the cream. Stir in combine and then immediately stir in the pecans. Continue to mix until all the pecans are covered. Pour a third of the filling into the prepared pan and set aside the rest to cool while you prepare the dough. On a lightly floured work surface, roll the dough into a 20 x 9 inch rectangle. Place the prepared pan nearby. Pour the rest of the filling down the length of the dough and use a metal spatula to quickly spread it to within 2" of the edges. Flip one long side of the dough over the middle, then the other, to form a long roll. Quickly lift the roll and place it in the pan so that the ends overlap slightly. Cover the pan with lightly oiled plastic wrap and allow the dough to rise in warm place until doubled in bulk. Preheat the oven to 375F. with the rack in the center position. Bake for 20 minutes and then reduce the heat to 350F. and bake it another 20 to 25 minutes. If the top is getting too brown, cover it loosely with foil. Put a cake rack over a large plate. Remove cake from oven and turn over onto the rack. Scoop up any filling that drips off and place it back on cake. Once filling has cooled, remove the cake to a serving plate. Source: Desserts from Your Bread Machine Typed by Meg Antczak, Fido Cooking Conference 07-19-95 Revised for Meal-Master Format by Katherine Smith From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepperoni Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Water 1/2 cup Pepperoni -- diced 1/3 teaspoon Salt 1 1/2 teaspoons Sugar 1 1/2 teaspoons Italian spice 1 1/2 tablespoons Vital gluten -- to 3 tbls 3 1/3 cups Whole wheat flour 2 teaspoons Yeast 1/2 cup Jalapeno cheese -- shred (opt) 1 1/2 Jalapeno -- diced (opt) Add ingredients according to manufacturer's directions. Medium color setting. Makes 1-1/2 lb loaf. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 extra large egg 1/4 cup dry vermouth or dry white wine 1 clove garlic 3 tablespoons olive oil 1/2 cup pesto sauce 1/3 cup plus 2 tbs water 3 cups bread flour 1 tablespoon sugar 1 tablespoon salt 2 1/2 teaspoons yeast 1/2 cup pine nuts -- (see note) NOTE: Place all the ingredients except the pine nuts in the machine, program for RAISIN BREAD, and press start. When the beeper sounds, add the nuts. Pesto is a pungent Italian sauce made from ground-up basil, pine nuts, and Parmesan cheese. It used to be available only in the summer when fresh basil is plentiful. Now you can buy it in most grocery stores bottled, in the refrigerator case, or even in a tube. Home made may be the best, but store bought is just fine. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pesto Tomato Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sun-dried tomatoes -- (not oil packed), -- coarse chop, soft * 1 cup water 2 tablespoons water 1/3 cup pesto sauce 3 cups bread flour 2 tablespoons sugar 1 1/2 teaspoons salt 1 1/4 teaspoons yeast * Soak tomatoes in 1 cup very hot water about 10 minutes or until softened; drain. Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select BASIC/WHITE cycle. Use medium or light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack. 1 1/2-pound loaf recipe Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #8 Recipe By :Oster Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Water -- (3/4) 2 Tbsp Olive Oil -- (1 Tbsp) 2 tsp Salt -- (1 tsp) 2 tsp Sugar -- (1 tsp) 4 cups Flour -- (2 cups) 4 tsp machine yeast -- (2 tsp) Here's the recipe: Measurements are for a large batch, with small in brackets. The Oster makes a 2 pound loaf, so you might want to go with the small, depending on your machine: Add ingredients according to your machine's specifications; using dough cycle If you will be using right away, let rest for 5 minutes under plastic wrap before shaping If freezing, simply remove dough from pan, divide as necessary, wrap well or use a good freezer bag, squeezing out all the air before sealing. A large batch will make two 12-14 inch pizzas, a small batch will make one. Option: Add 3-4 Tbsp dried onion and/or 1-2 minced cloves of garlic to make focaccia. Brush with additional olive oil mixed with more garlic and some dried rosemary and basil, sprinkle with parmesan. You can also press olives or sun-dried tomatoes into the crust before baking - at 400 degrees F. for about 15 minutes. From C&D - - - - - - - - - - - - - - - - - - - NOTES : I have had great luck with the pizza dough recipe that came with my Oster: I make a large batch, cut it in half and freeze the dough until I need it. Defrost the dough in the refrigerator and bring to room temperature before shaping - knead it, then let it rest, then shape it, and, depending on how thick you like your dough, let it rise in the pan. (I like mine thin, so add the topping as soon as it's been shaped). A couple of things that I've learned about home-baked pizza: get your oven good and hot, and don't overdo the toppings. 10 minutes later you'll be thinking about starting your own pizza business, the results are so good. * Exported from MasterCook * Pizza Dough #9 Recipe By :Marian Collins Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 1 tbsp olive oil 1/2 teaspoon salt 1/2 teaspoon crushed garlic 1/2 teaspoon italian seasoning 1 teaspoon sugar 2 teaspoons parmesan cheese 1 cup semolina flour 2 cups flour 1 1/2 teaspoons SAF yeast Place all the ingredients in bread machine according to your directions. Put on dough cycle. If you'd like to make up the dough ahead of time (like a boboli type crust), shape on pizza pan, sprinkle with some more parmesan, and bake at 375 for 8-10 minutes until very lightly browned. Let cool and freeze for later use. When you put the toppings on you only have to bake until the toppings are bubbly and hot. I have made this recipe in the Zojirushi machine. Yours may use different amounts of liquid/flour measurements. From Marian Collins - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough #10 Recipe By : Serving Size : 216 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Pizza And Calzones White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon Yeast 3 1/4 cups Flour 1 tablespoon Sugar 1/2 tablespoon Salt 1/4 cup Olive oil 1 1/8 cups Water -----TO SHAPE PIZZA----- Corn meal Bring all ingredients to room temp and add to breadmaker. Select "white dough" cycle and press Start. At end of cycle, remove dough and divide into halves. Preheat oven to 450F. Roll or shape into pizzas on surface dusted with cornmeal. Add toppings of choice and bake 15 minutes on bottom rack, to make sure crust gets done. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pizza Dough, Ready-When-You-Are Rustic Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Pizza And Calzones Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Overnight sponge: 1 cup water 3/4 teaspoon dry yeast 1 1/4 cups unbleached all-purpose flour -- approximately ----- Dough: 1/2 cup water 1 1/4 teaspoons salt 1 generous tablespoon honey 2 tablespoons olive oil 1 tablespoon stoneground cornmeal 2 1/2 cups bread flour Sponge: In a small bowl, mix water and yeast and let stand a minute. Add flour to make a thick glop. Dump this mixture in the bread machine and close the cover. Dough: The next day, add water, salt, sugar, olive oil, cornmeal and flour. Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to 'dough' mode. Remove from machine. Food processor: Place water, sugar, salt, shortening and olive oil in bowl of food processor and pulse to dissolve sugar and salt. Add yeast, bread flour and all purpose flour. Process until a soft ball forms. Remove from machine. Dough hook: Place water, sugar, salt, shortening and olive oil in bowl of mixer and dissolve sugar and salt. Stir in yeast, bread flour and all purpose flour and knead with dough hook to form a soft, but not-too sticky dough (about 8 minutes). Remove from machine. By Hand: In this case, use only all-purpose flour. Place water, sugar, salt, shortening and olive oil in bowl and dissolve sugar and salt. Stir in yeast, all purpose flour and knead to form a soft, but not-too sticky dough (about 8-l0 minutes). Let rise all day (6-8 hours). When ready to use, deflate dough gently and proceed with your favorite pizza recipe. Most bread machines do not have a way to time delay their 'dough' cycle. Wouldn't it be nice to have pizza dough ready when you arrive home from work or at the end of a busy Saturday errand run? If you have ready made dough, pizza is a snap. Here is a special method - a low-yeast, slow-rising dough develops at a leisurely pace while you are away. Hours later, it is ready - and just right. The bonus is that this method gives you better tasting and better textured dough anyway, due to the slow rise. From "rwwest" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polish Breads Baked In Cabbage Leaves Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List International Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Yeasted Bread Dough Cabbage leaves oil The Polish food historian Maria Lemnis wrote in the early 1980s: 'The wheat-rye breads of long ago, baked in leaves of cabbages or horseradish, the so-called peasant breads, are an exquisite delicacy.' The cabbage-leaf baking method, whereby the dough is contained in oiled cabbage leaves, was practised (sic) as widely afield as Transylvania and Romania. It produces a golden brown crust. The technique can be applied to any firm white (or brown) dough. Place a large oiled leaf in the bottom of the baking tin, put the dough in a ball on top and cover it with more oiled leaves until it is completely covered. Leave it to rise, then bake at the usual temperature, still covered with the leaves. NOTES: 1--Lemnis, Maria, Old Polish Traditions in the Kitchen, Warsaw 1979. 2--Excerpt (p.351) from Lesley Chamberlain's THE FOOD AND COOKING OF EASTERN EUROPE (1989 Penguin). 3--Email to daily bread Fri, 26 February 1999 by kitpath@earthlink.net From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread #10 Recipe By :Oster Deluxe Bread and Dough Maker, p 20. (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 lb: 1 1/2 cups water 2 Tablespoons margarine -- soft 4 cups flour -- bread 1/2 cup mashed potato flakes -- dry 4 teaspoons sugar 2 teaspoons salt 1 3/4 teaspoons yeast -- (regular or bread) 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type: White, large loaf (Oster machine #2). 5) Press start. Bread will be done baking in the number of hours indicated. formatted by Russell Fletcher, gimplimp@teleport.com - - - - - - - - - - - - - - - - - - - NOTES : This is the all time favorite bread I have made for Bread Day (every Thursday) when I bring a loaf of bread for everyone at work to snack on.