* Exported from MasterCook * Ensaimadas - Filipino Recipe Recipe By :Nati de Leon - 1987 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 sticks margarine 1 cup sugar 9 egg yolks 1 whole egg 2 packages dry yeast -- dissolved in 1/2 cup water 1 cup milk 1 teaspoon salt 6 cups bread flour golden raisins melted butter parmesan cheese Have margarine and eggs at room temperature. Dissolve the yeast in water. Cream margarine and eggs until fluffy. Add the dissolved yeast, milk and salt. Add flour. Knead until dough no longer sticks to your hands. Add more flour if necessary. Let rise 2-3 hours in a warm place until double in bulk. Punch down. Divide dough into 4 equal part and form each part into a long roll. Cut off pieces the size of an egg. Roll each piece into an thin oblong and brush with melted butter. Sprinkle with a little parmesan cheese and a few golden raisins. Roll into a coil and place in greased muffin tins. Let rise, covered until 3 times in bulk. Bake at 350 degrees. Remove from tins and brush top with melted butter and roll in a mixture of 1 cup sugar and 2 T. parmesan cheese. Message From "tess@shore.intercom.net" to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : These are somewhat labor intensive, but worth every bite. Makes lots and lots. Freeze for later enjoyment!! * Exported from MasterCook * Ezekiel Bread Recipe By :Healing Foods From The Bible Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 packets yeast 1 cup warm water 1 tablespoon honey 8 cups wheat flour 4 cups barley flour 2 cups soy flour 1/2 cup millet flour 1/4 cup rye flour 1 cup lentils -- cooked and mashed 4 tablespoons olive oil -- (4 to 5) 1/2 cup honey -- (1/2 to 3/4) 4 cups water 1 tablespoon salt spiced peaches -- * (A Modern Version) * (There is some confusion about the "fitches" called for in the original recipe. Apparently, the fitches referred to a herb. Cumin, fennel and nutmeg have all been suggested as the mistranslated "fitches". Take your pick or leave them out. Any of them will add a unique taste to your homemade bread.) Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set aside 10 minutes. Combine the next five ingredients. Blend lentils, oil, honey and a small amount of water in a blender. Place in a large mixing bowl with remaining water. Stir in two cups of (mixed) flour. Add the yeast mixture. Stir in salt and remaining flour. Place on floured bread board and knead until smooth. Put in oiled bowl. Let rise until double in bulk. Knead again, cut dough and shape into four large loaves. Place in greased pans. Let rise. Bake at 375 degrees for 45 minutes to one hour. >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : Then as now, Ezekiel's bread is crammed with such wholesome, life-extending nutrients as protein, calcium, phosphorus, iron, sodium, potassium, vitamins A and C, thiamin, riboflavin and niacin. * Exported from MasterCook * Ezekiel Bread, About Recipe By :Debra Ridings Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Debra Ridings is a friend of my daughter. She researched the bread described in Ezekiel and has been making bread as a hobby for quite some time. Word spread about her Ezekiel bread and she has quite a few customers including two health spas, and an Emory professor. I talked with Debra to get permission to post the article below and her name. She told me she was not interested in becoming a company, and makes bread in her home because she enjoys it and anyone coming to her door wanting food will be given bread free. She had really done a lot of nutritional research and, as she said, this bread has to contain all essential vitamins and nutrients to keep Ezekiel alive for 2 years on nothing but this bread and pure water. In order for the bread to have all this nutrition the grains must be ground, and used, on the day the bread is made. Any leftovers can be frozen for later use. She said shipping the bread was cost prohibitive (she only makes $.32 per loaf profit), but that she will be happy to share her recipe with anyone wanting to take the time to grind the grains and make the bread. If you live close enough you can buy the bread - it's $3.50 per loaf, or flour ground to your specifications, using any or these grains and beans can be purchased (I have my order in for 5 lb.). By the way she's going to Idaho to pick up 4,000 pounds of beans and grain because they can't get it to her by the time she needs it. The beans are sealed in 20 lb. buckets, and have a shelf life of about 7 years if unopened. >From: "Mega-bytes" EZEKIEL FASTING BREAD "TAKE WHEAT AND BARLEY, BEANS AND LENTILS, MILLET AND SPELT: PUT THEM IN A STORAGE JAR AND USE THEM TO MAKE BREAD FOR YOURSELF." (EZEKIEL 4:9 NIV) This bread is moist and cakelike in texture. It contains 14.5 grams of protein and 2.5 grams of fiber for each 100 grams of flour. It is rich and robust in flavor, more so than any made with whole wheat flour. It should be well chewed. Ezekiel was commanded by God to lie on his left side in the town of Jerusalem for 360 days (the year calendar of the Jewish people). Then he was to lie on his right side for 360 days. This was to make a point to the people of Jerusalem that God would punish them for their sins if they did not repent. Ezekiel was sustained on this bread alone, consuming only one quart of water per day and 1/2 of a loaf of this bread. It was witnessed by the people of Jerusalem after the two year period, that Ezekiel got up and walked away, in perfect health. The ingredients used to make the "Ezekiel" flour are as follows: Hard Red Wheat, Spelt or rye, barley, millet, Green Lentils, Great Northern Beans, Red Kidney Beans and Pinto Beans. The bread is made with this flour, water, honey, yeast and olive oil. It is all natural and the flour mixture was milled fresh, just before making the bread. This bread contains all of the protein, amino acids, fiber, vitamins and minerals to support life, along with pure water. I hope you enjoy this treat. I know your body will thank you! Debra Ridings OUR DAILY BREADS AND GRAINS Cumming, GA 30040 770-844-9586 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Farmhouse White Bread Recipe By :Good Housekeeping on Homearts Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge Starter: 3 cups all-purpose flour 1/2 teaspoon active dry yeast Dough: 3/4 teaspoon active dry yeast 1/4 teaspoon sugar 1 tablespoon salt -- plus 1 teaspoon salt about 3 1/3 cups all-purpose flour This recipe yields 2 loaves of dense, crusty bread, perfect thickly sliced and topped with jam, or filled for sandwiches. First, prepare the sponge starter 15 to 24 hours before mixing the dough, then allow 5 to 17 hours of rising before the loaves go into the oven. Don't be put off by the total amount of time needed; most of it is for rising, not active work. Yields: 2 loaves, 12 servings per loaf Work Time: 1 1/2 hours plus rising and cooling Total Time: 1 hour and 55 minutes, plus rising and cooling 1. Prepare Sponge Starter: Into large bowl, measure flour, yeast, and 1 1/3 cups warm water (105 to 115 degrees F.). With mixer at low speed, beat 3 minutes to develop a smooth, elastic batter. Scrape starter into large bowl; cover with plastic wrap and refrigerate between 15 and 24 hours. (Starter is ready to use when it has thinned out slightly, the volume has tripled, and small bubbles appear on the surface.) 2. When starter is ready, let stand, covered, 30 minutes at room temperature before using. Meanwhile, prepare Dough: Into very large bowl, measure 1 cup warm water (105 to 115 degrees F.); stir in yeast and sugar and let stand until yeast mixture foams slightly, about 10 minutes. 3. Add starter to yeast mixture in bowl, breaking up starter with hand (mixture will not be completely blended). Stir in salt and 3 cups flour. With floured hand, knead to combine in bowl. 4. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 to 12 minutes, working in more flour (about 1/3 cup) while kneading if necessary. 5. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover and let rise in warm place (80 to 85 degrees F.) until doubled, about 1 hour. 6. Punch down dough. In same bowl, shape dough into a ball. Cover and let rise again until doubled, about 1 hour. 7. Turn dough onto floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Sprinkle large cookie sheet with flour. 8. Shape each half of dough into 7-inch round loaf. Place loaves, about 3 inches apart, in opposite corners on cookie sheet. Cover and let rise in refrigerator at least 3 hours, or up to 15 hours. 9. Preheat oven to 500 degrees F. Remove loaves from refrigerator. Sprinkle loaves with flour. With sharp knife, cut 2 parallel lines, 1 1/2 inches apart, on top of each loaf, then cut 2 more lines, perpendicular to first lines (pattern should resemble a tic-tac-toe board). Place 12 ice cubes in 13" by 9" metal baking pan. Place pan in bottom of oven. Bake loaves on middle rack 10 minutes. Turn oven control to 400 degrees F. Bake 15 minutes longer or until loaves are golden brown. Cool loaves on wire rack. Each serving: About 120 calories, 4 g protein, 25 g carbohydrate, 0 g total fat, 0 mg cholesterol >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : This is one of those salty bread loaves. I actually start to like these salty breads. * Exported from MasterCook * Flax Seed Bread Recipe By :Eat-lf Mailing List Serving Size : 32 Preparation Time :2:00 Categories : Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Oz Active Dry Yeast 2 1/2 cup Water 6 Tbsp Honey 2 Tbsp Canola Oil 1 Tsp Salt 2 1/2 cup Whole-Wheat Flour 3 1/2 cup Bread Flour 1 1/3 cup Flax Seed, Dry Make Sure that the water is warm for yeast. Grind the flax seed into a meal using a blender. In large bowl, dissolve yeast in 4 TBS of water. Set aside until bubbly. Mix in the honey, oil, salt, & remaining water. Add the flaxseed meal, whole wheat flour & 2 1/2 C of the bread flour. Mix well. Stir in enough of the remaining bread flour to make a soft kneadable dough. Turn the dough onto floured surface. Knead for 10 min or until smooth and elastic. Coat two 9x5 pans with no-stick spray. Shape dough into loaf and place in pan. Cover with plastic wrap. let rise in warm area for 1 hr. Bake at 350F for 40 - 45 min. >From: tkreider@Census.GOV (Tom Kreider) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Nutritional Analysis Calories ( 130 cal) Vitamin D ( 0 IU ) Protein ( 4.2 g ) Thiamine (0.18 mg ) Carbohydrate (20.2 g ) Riboflavin (0.09 mg ) Total Fat ( 4.1 g ) Niacin (1.54 mg ) Saturated Fat (0.51 g ) Vitamin B6 (0.05 mg ) Mono-Unsaturated (1.65 g ) Folate ( 7.4 mcg) Poly-Unsaturated (1.66 g ) Sodium ( 76 mg ) Cholesterol ( 0 mg ) Calcium (14.4 mg ) Dietary Fiber (1.38 g ) Magnesium ( 33 mg ) Caffeine ( 0 mg ) Potassium ( 82 mg ) Vitamin A (0.67 RE ) Iron ( 1.3 mg ) Vitamin C ( 0 mg ) Zinc (0.91 mg ) Calories from Protein: 12 % Carbohydrate: 60 % Fat: 27 % * Exported from MasterCook * Food Processor Bread Making Technique Recipe By :The Best Bread Ever, Charles Van Over Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Food Processor Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Van Over has developed a very precise technique for making bread dough in a food processor. He details the procedure, including pictures, in his book. He also explains how to convert your favorite bread recipes to his food processor method. The book contains over 60 bread recipes. This is absolutely one of the best books on bread making ever! [IMHO] Van Over thoroughly discusses all phases of making bread, from measuring to decorating. (And it's a good bread baking primer, even if you don't use a food processor.) I highly recommend that your friend read this book and become familiar with the exact technique. I can't begin to relay all aspects of it here, but here's a summary to help get you started: (Also see the Best Ever Baguette recipe in this digest.) 1) Put the dry ingredients in the food processor, fitted with the steel blade. (This includes the yeast; there is no need to proof the yeast first, especially if using an "instant" yeast.) 2) With the machine running, pour all but 2 tablespoons of the liquid through the feed tube. Process for 20 seconds, and add the remaining liquid if the dough does not form a ball during this time. (Use cool liquids; the combined temperature of liquid and flour should be 130F.) 3) Continue processing for another 25 seconds, for a total time of 45 seconds. (The temperature of the dough should be between 75-80F. If the dough is too hot, refrigerate it for 5-10 minutes. If too cool, process for another 5 seconds.) 4) Remove from processor and place in a bowl to rise. Follow your normal procedures for rising, shaping, and baking. (Note that Van Over discusses temperature of the ingredients, the dough, the proofing environment, etc at length. To create a truly exceptional loaf, refer to the details in the book.) Once you've mastered the technique, you can use most bread machine recipes in your food processor. (A food processor suitable for making bread dough will handle 3-4 cups of flour -- the same quantity as most bread machines.) If the recipe calls for last minute additions (nuts, raisins, chocolate chips, etc), I'd add them by hand because the FP blade will pulverize them. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Formula For Basic Bread Recipe By :"Jo in Minnesota" to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : It is chewy on the inside and crispy on the outside and makes the BEST tomato sandwiches! * Exported from MasterCook * French Pear Bread #2 Recipe By :Better Homes & Gardens Best Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 lb loaf -- (20 slices) 3/4 cup mashed canned pears 1/4 cup water 1 tablespoon honey 1 egg 3 cups bread flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon active dry yeast -- or bread machine yeast --- -- 2-pound loaf -- (27 slices) 1 cup mashed canned pears 1/3 cup water 4 teaspoons honey 1 egg 4 cups bread flour 1 teaspoon salt 1/4 teaspoon pepper 1 1/4 teaspoons active dry yeast -- or bread machine yeast Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions. Select the basic white bread cycle. Nutrition Facts Per Slice Calories 89 Total fat 1 g Saturated fat 0 g Cholesterol 11 mg Sodium 84 mg Carbohydrates 18 g Fiber 1 g Protein 3 g >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : This was a big hit with us...however, the pepper didn't sound very appetizing so I substituted nutmeg. * Exported from MasterCook * Fried Dough Recipe By :Grandma Colonna...the best cook in the whole world!! Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Sweet Breads & Cakes White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds flour -- (4-5 cups) 1 1/2 teaspoons salt 1 tablespoon sugar 4 tablespoons shortening 2 cups warm water 1 package yeast Dissolve the yeast in warm water. Add remaining ingredients and knead a bit. Let rise about one hour. Pinch off a piece about the size of an egg and make a hole in the middle. Fry in 1-2 inches of oil. Drain on paper towels. Shake in a brown bag with granulated sugar. Message From "tess@shore.intercom.net" to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : The fried dough that I literally grew up on was just plain Italian bread dough. No sugar and no shortening. Can't keep this cooking fast enough!! ENJOY!!! Message From "tess@shore.intercom.net" to The TNT Recipes List. --------------- MESSAGE daily-bread.v098.n123.5 --------------- * Exported from MasterCook * Garden Herb Bread Recipe By :Bread Electric Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 LB Loaf: -- (1 1/2 Lb Loaf): 2 cup White Bread Flour -- (3 C) 1 Tbsp Dry Milk -- (2 Tbsp) 1 Tbsp Sugar -- (2 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 1 Tsp Chives -- (1/2 Tbsp) 1 Tsp Marjoram -- (1/2 Tbsp) 1 Tsp Thyme -- (1/2 Tbsp) 1/2 Tsp Basil -- (1 Tbsp) 1 Tbsp Butter -- (2 Tbsp) 3/4 cup Water -- (1 1/4 C) 1 Tbsp Fast Rise Yeast -Or- -- (2 Tsp Fast Rise) Or 2 Tsp Active Dry Yeast -- (3 Tsp Active Dry) NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic. This bread tastes like stuffing! It is WONDERFUL!!!! Here are some hints from the book: 1. Use dried herbs that are flaked and not ground. If using ground, reduce the amt. by half. If using fresh herbs, double the recipe. 2. This recipe can be made with the regular, rapid, or delayed time bake cycles. This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn Sultar >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlic And Parsley Bread, American Recipe By :Swift 10,000 Recipes CD-ROM Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoon Active dry yeast 3 cups Bread flour 3 tablespoons Wheat germ 3 tablespoons Wheat bran 1 3/4 teaspoons Salt 2 tablespoons Sugar 2 tablespoons Vegetable oil 2 Garlic cloves -- minced 3 tablespoons Chopped fresh parsley -- OR 3 teaspoons dried 1 1/4 cups Water Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. For DAK/Welbilt, use White bread setting. Let the loaf cool before slicing. Serve plain or toasted. "This is good bread for a steak sandwich, French dip roast beef, or a grilled mozzarella cheese and tomato sandwich. Baking the garlic right in the bread lightens the garlic flavor. If this is not a strong enough garlic statement for you, add another clove." >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : I made this bread 5-16-98. Missed adding the 2 tablespoons of sugar, but it still turned out okay. I had oat bran on hand, so I used that instead of the wheat bran. I will add the additional garlic clove as specified at the end of the recipe next time. It was a good, hearty loaf and it did very nicely in my Toastmaster Bread Box. I re-made this on 5-18-98, remembered the sugar this time and added the extra clove of garlic. The sugar must make a difference, the top of the loaf almost hit the viewing window on my machine! * Exported from MasterCook * Go Fish (Animal Treats) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 envelope dry active yeast -- ( 2 1/4 teaspoons) 1/4 cup warm water -- (110 to 115 degrees) 1 cup warm chicken -- or fish stock 2 tablespoons molasses 2 cups all purpose flour -- ( approx.) 1 1/2 cups whole wheat flour 1 cup cracked wheat 1/2 cup cornmeal 1/2 cup dry milk powder 1/3 cup fish food flakes 1 teaspoon salt 2 teaspoons garlic powder 1 large egg 1 tablespoon milk Combine yeast and warm water. Let rest 5 minutes. Stir in broth and molasses. Add 1 cup of all purpose flour and all the rest except egg and milk). Turn dough out onto a floured surface. Knead in enough of remaining flour to make a very stiff dough (5 minutes). divide in half. Cover and let rest 10-15 minutes. Roll out each portion to 1/4 inch thickness. Cut into shapes, preferably 1 inch fish shapes. Place on ungreased cookie sheet. combine beaten egg with milk. Brush over biscuits. Bake at 300 degrees for 35 minutes. Turn off oven and let biscuits cool in oven overnight. >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Monkey Ring Recipe By :Fanny Farmer Baking Book Serving Size : 16 Preparation Time :3:00 Categories : Breads Daily Bread Mailing List Hand Made Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 2 packages yeast 1/4 cup warm water 1 cup milk -- warmed 1/2 cup sugar 2 teaspoons salt 1/2 cup butter 3 eggs -- room temp 5 1/2 cups flour --- 1 cup sugar 3/4 cup brown sugar 2 teaspoons cinnamon 1/2 cup butter -- melted 1 cup nuts -- chopped fine Prepare dough as any yeast bread, cover and let rise until doubled. Mix together cinnamon, sugar, and brown sugar in bowl. Grease 10 inch tube pan heavily. Tear off golf ball size pieces of dough, dip in melted butter then coat in sugar mixture. Place in tube pan to form one layer and sprinkle with nuts. Continue to do this until dough is used. Sprinkle any remaining sugar and nuts, cover and let rise. Preheat oven to 350° and bake for 1 hour. Cover if necessary if it starts to brown too quickly. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Semolina Bread Recipe By :King Arthur's Catalog, Winter, 1998 Serving Size : 12 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/3 cups semolina flour 1/2 cup yellow cornmeal 2 tablespoons sugar 2 teaspoons regular instant yeast 1 1/2 teaspoons salt 1/4 cup nonfat dry milk powder 4 tablespoons butter or margarine 3/4 cup water, plus 2 tablespoons water 1 egg sesame seeds, for crust This tasty sandwich loaf has a beautiful golden interior, and its crust is coated with a crunchy layer of sesame seeds. It makes lovely toast and sandwiches--especially grilled cheese! In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the sesame seeds, mixing to form a shaggy dough. Knead the dough by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point. Transfer the dough to a lightly greased work surface, and shape it into a log. Grease an 8 1/2 x 4 1/2 inch bread pan, and sprinkle it heavily with sesame seeds. Place the log in the pan, brush it with a bit of beaten egg white, and sprinkle it with additional sesame seeds. Cover the pan with a dough cover, or lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's crowned about 1 inch above the rim of the bread pan. Bake the bread in a preheated 350 F oven for about 40 minutes, or until its interior registers 190 F on an instant-read thermometer. Yield: 1 loaf. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Greek Style Bread #2 Recipe By :Breadworld.com Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***1-POUND LOAF*** 1/2 Cup crumbled feta cheese 2/3 Cup milk 1 Tablespoon olive oil 3/4 Teaspoon salt 2 Cups bread flour 3 Tablespoons pitted ripe olives -- sliced 2 Teaspoons sugar 1 1/2 Teaspoons FLEISCHMANN'S Bread Machine Yeast ***1 1/2-POUND LOAF*** 3/4 Cup crumbled feta cheese 1 Cup milk 1 Tablespoon olive oil 1 Teaspoon salt 3 Cups bread flour 1/4 Cup pitted ripe olives -- sliced 1 Tablespoon sugar 2 Teaspoons FLEISCHMANN'S Bread Machine Yeast If the feta cheese is packed in brine, drain it well and pat dry. Crumble cheese lightly into measuring cup (do not pack cheese). Add ingredients to bread machine pan in the order suggested by manufacturer, adding the cheese and the ripe olives with flour. (Cheeses vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Store bread in the refrigerator; bring to room temperature before serving. Recommended cycle: Basic/white bread cycle; medium/normal color setting. Nutrition information per serving (1/12 of 1 1/2-lb. recipe): calories 172; total fat 4 g; saturated fat 2 g; cholesterol 8 mg; sodium 310 mg; total carbohydrate 28 g; dietary fiber 1 g; protein 6 g. Checking Dough Consistency: Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft or sticky, add additional bread flour, 1 teaspoon at a time. For more helpful tips, visit our Tips, Terms and Troubleshooting section. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : This zesty bread will dress up any meal. Save leftovers to create croutons for a salad. Just cut the bread into bite-size cubes and spread in a single layer in a shallow baking pan. Lightly brush cubes with oil, if desired. Bake at 300F for 10 to 15 minutes or until crisp and dry, stirring once or twice. * Exported from MasterCook * Guinness And Malt Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Coarse Wholemeal Flour 1 cup Fine Wholemeal Flour 1/2 cup Granulated Sugar 1 tsp. Baking Soda 1 tsp. Salt 1/4 cup Butter 1 tsp. Malt Extract 1 1/4 cups Buttermilk 1 1/4 cups Guinness Makes 1-8 x 8 Loaf Place wholemeal flours, sugar, baking soda and salt in a large mixing bowl. Blend in butter, lifting well to give the mixture air. Stir in malt, buttermilk and Guinness. Mix until the bread is a porridge-like consistency. Do no over mix. Turn into a well-greased 8 x 8 square baking pan that has been sprinkled with wholemeal flour. Sprinkle additional flour on top. Bake for 30 minutes in a pre-heated 375-F degree oven. Bread is done when it springs back after gently pressing the top. Turn off the oven and allow the bread to cool slowly with the door open for 30-minutes. Turn out onto a wire rack. Can be served immediately. Hint: The Guinness you select makes a difference. Guinness from a bottle will produce a "flatter" loaf. Guinness from a tin will produce a "fluffier" loaf because of the Nitrogen capsule that is enclosed in the can raises your bread. Pour your Guinness about 1-minute before you need it in the batter to get an accurate measurement and let the foam rise as the dark ale settles. Over-mixing will result in a pancake-like loaf, so make sure you keep some air in the mixing! Hint: If you can't find Malt Extract just substitute 1 tsp. of Vanilla Extract. >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Harvest Bread Recipe By :Better Homes & Gardens Best Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- For 1 1/2 pound loaf: -- (16 slices) 1 cup milk 1 egg 2 tablespoons butter or margarine -- cut up 2 1/2 cups bread flour 3/4 cup whole wheat flour 1/2 cup toasted wheat germ 3 tablespoons packed brown sugar 3/4 teaspoon salt 1 teaspoon active dry yeast -- or bread machine yeast --- -- For 2-pound loaf: -- (22 slices) 1 1/3 cups milk 2 eggs 3 tablespoons butter or margarine -- cut up 3 1/3 cups bread flour 1 cup whole wheat flour 2/3 cup toasted wheat germ 1/4 cup packed brown sugar 1 teaspoon salt 1 1/4 active dry yeast -- or bread machine yeast Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions. If available, select the whole grain cycle, or select the basic white bread cycle. >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : This makes a really hearty, dense bread. Makes nice toast :) I have tried it on the whole wheat cycle and the white cycle, made no difference. * Exported from MasterCook * Hawaiian Bread #2 Recipe By :Bread Machine Bounty Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup Water 1/3 cup Pineapple juice 1 Egg 1 tablespoon butter or margarine 2 cups Bread flour 2 tablespoons Sugar 1/2 teaspoon Salt 1 teaspoon Yeast 1/2 cup Macadamia nuts -- chopped 1/3 cup Coconut Add ingredients to machine according to manufacturer's directions. Nutritional information per serving: 119 cal, 3g pro, 16g carb, 5g fat (38%) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * High Altitude Bread Baking Tips Recipe By :Oster Deluxe Bread and Dough Maker, (1997) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Text on high altitude bread baking below "At high altitudes above 3,000 feet, dough rises faster. Therefore, when baking at high altitudes some experimentation is required. Follow the suggested guidelines. Use one suggestion at a time and remember to write down which suggestions work best for you. Guidelines: 1. Reduce the amount of yeast by 25%. this will inhibit the bread from over rising. 2. Increase salt by 25%. The bread will rise slower and have less of a tendency to sink. 3. Watch your dough as it mixes. Flour stored at High Altitudes tends to be drier. You might add a few tablespoons of water, until the dough forms a nice ball." formatted by Russell Fletcher cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hightech Crackers Recipe By :BAKERS' DOZEN ALFORD AND DUGUID SHOW #BD1A30 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups hard whole wheat flour -- or more as necessary 1 teaspoon salt 1 1/2 cups warm water Optional toppings: Grated Parmesan Cayenne Coarse salt Sesame seeds Cumin seed You will need a food processor, several 10- by 14-inch baking sheets or pizza pans, a pizza cutter or a sharp knife, and a clean spray bottle. Place the flour and salt in a food processor and process for 10 seconds to mix thoroughly. With the motor running, add the water in a steady stream, then process for 10 seconds longer. The dough should have formed into one large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tablespoons more flour and process briefly until a ball forms. If the dough feels dry and floury, start the processor again, add 2 to 3 tablespoons more water, and process until a ball of dough forms. Once you have a ball of dough, process for 1 minute more, no longer. Turn the dough out onto a lightly floured surface and knead for 30 seconds or so. Cover with plastic wrap and let rest for 30 minutes. Preheat the oven to 500 degrees, and place two racks near the center of the oven. Divide the dough into 8 pieces. Work with one piece at a time, leaving the other pieces covered. On a lightly floured surface, with lightly floured hands, flatten a piece of dough with your palms. Then roll it out to a very thin rectangle or round, as even a thinness as possible to ensure even cooking. Gently lift the dough from your rolling surface and place it on a large baking sheet or pizza pan. Sprinkle on one of the optional toppings or leave plain. Using a knife or a pizza cutter, cut through the dough to make rectangular crackers. (Don't worry if they are not all exactly the same size. Variations in size and flavor will make your crackers interesting.) Spray the dough lightly with water and place on the upper oven rack. Begin rolling out the next piece of dough, keeping an eye on the crackers already baking. (Crackers brown from underneath.) Check on them 2 1/2 to 3 minutes after they go in. As soon as the thinnest patches of the dough have started to brown, take them out. If necessary, continue baking, checking every 30 seconds, but it is better to take the crackers out a little early than too late. You will soon get a feel for timing and degree of doneness. Variables that affect timing are the heat of your oven and how thin you managed to roll out your dough. When they come out of the oven, some of the crackers will be crisp, while others will need a little time in the air to crisp up. Transfer to a large bowl, breaking up any incompletely separated crackers. Roll out the remaining dough, season, and bake. When completely cool, crackers can be stored in a well-sealed plastic bag or cookie tins for up to a month. Yield: Approximately 13 dozen very thin crackers of varying size, averaging 1 1/2 by 2 1/2 inches >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Baking Powder Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 part baking soda 1 part cream of tartar 1 part starch -- ie - arrowroot or tapioca or potato The baking powder formula that works for me, & in all recipes from about 1945 on, is very simple. Thoroughly mix equal parts of baking soda, cream of tartar & starch. The starch can be arrowroot, tapioca, potato, rice, or whatever you can eat or have at hand. I usually use tapioca starch these days. If you remember to convert when using it, you can even leave the starch out, which I tend to do for the cabin & camping. >From: mbnolte@pinc.com (Mavis and Bruce Nolte) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Self-Rising Flour Recipe By :rec.food.cooking FAQ Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt US all-purpose flour and UK plain-flour can be substituted for one another without adjustment. US cake flour is lighter than these. It is not used much anymore, but if it does come up, you can substitute all-purpose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour. Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. US whole wheat flour is interchangeable with UK wholemeal flour. >From: Phil Landis - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Homemade Self-Rising Flour #2 Recipe By :http://www.pastrywiz.com/archive/recipe/0120.htm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup all-purpose flour 1 1/4 Teaspoons baking powder a pinch of salt >From: ptj - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Beer Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups self-rising flour 6 tbs sugar 24 oz honey lager beer -- warm at room temperature softened butter Yield: 2 loaves In a large bowl, mix flour and sugar. Stir in beer by hand and mix to blend well.Pour batter into 2, 8 x 4 or 2, 9 x 5 inch loaf pans. Bake 375F for 30 to 35 minutes or tested done. Rub tops with butter; Remove from pans to cool. Note: if you can't find honey beer any other kind may be used. >From: Joan Ross - - - - - - - - - - - - - - - - - - - NOTES : The honey beer makes it a bit different than the original beer bread recipe. * Exported from MasterCook * Honey Cracked Wheat Bread Recipe By :Savoring the Seasons of the Northern Heartland Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups boiling water 3/4 cup cracked wheat 1/3 cup honey 3/4 cup warm water -- (105 to 115 F) 2 packages active dry yeast -- (or 2 scant tablespoons) 1 cup unbleached all-purpose flour 1 1/2 teaspoons salt 3 cups whole wheat flour -- up to 4 Vegetable oil for greasing the bowl and baking sheet Makes 2 to 3 loaves. Cracked wheat, milled from wheat berries that have been broken apart by a coarse grindstone, is high in protein, phosphorus, potassium, calcium, iron, thiamine, riboflavin, and niacin. In this recipe the cracked wheat adds a nutty flavor and texture to a wholesome loaf of bread. In a large bowl, mix together the boiling water, cracked wheat, and honey to soften the wheat; let cool, then add the warm water. The entire mixture should be "baby bottle" temperature (105 to 115 F). Stir in the yeast and let this stand about 5 minutes, or until the surface becomes foamy. Add the white flour and beat 100 strokes. Let this rest 45 minutes, then stir it down and add the salt and enough whole wheat flour to make a stiff dough. It should clean the bowl as you stir. Turn the dough onto a lightly floured board and knead about 10 minutes, adding as much flour as necessary to keep the dough from sticking. When the dough is smooth and elastic, place it in a lightly greased bowl. Cover it with a towel and allow to rise until double in bulk, about 1 hour. Punch the dough down, cover it, and again allow it to rise until doubled, about 1 hour. Punch the dough down once again. Turn it onto a lightly floured board and knead it several turns. Shape it into 2 or 3 oblong loaves and place them seam side down on a lightly greased baking sheet. Allow these to rise about minutes. Make diagonal slashes using a sharp knife on top of the loaves. Bake the loaves in a preheated 350F oven for 35 minutes, or until they sound hollow when tapped. Remove the loaves from the oven and cool on a wire rack. Savoring the Seasons of the Northern Heartland, by Beth Dooley & Lucia Watson, Knoph, 1994. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey Oatmeal Bread #3 Recipe By :Sue Bee Honey Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Vegetarian 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 . (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). >From: "Russell J. Fletcher" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey White Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk -- (or 1 cup tepid water & 1/4 cup powdered milk) 3 tablespoons butter -- unsalted, melted 2 tablespoons honey 3 cups bread flour 3/4 teaspoon salt 3/4 teaspoon vitamin C powder -- (I used fruit fresh) 3/4 teaspoon ginger 1 1/2 teaspoons active dry yeast Tested in a Toastmaster Bread Box. Assemble ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. The bread is good warm, cool, or toasted. It stales faster than store-brought white bread, so wrap the loaf well and use quickly or freeze. Makes 1-1/2 pound loaf. http://welcome.to/mimiscooksbox >From: "Mimi B." - - - - - - - - - - - - - - - - - - - NOTES : This is a really yummy bread. It is from a recipe I modified. The original had too much liquid and I experimented adding the vitamin C powder and ginger...read somewhere that it enhances the dough. Well, I don't know what it does, but this loaf almost hit the top of my machine! We love the mellow taste, not sure if it is the butter or the honey? * Exported from MasterCook * Honeyoatsbarley Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Want To Try Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 2 Tbsp Butter -- Or Oil 3 Tbsp Honey 2 cup Bread Flour 1/2 cup Whole Wheat Flour 1/2 cup Oatmeal -- Uncooked 1/4 cup Oat Bran 3 Tbsp Pearled Barley 1 Tsp Salt 2 1/4 Tsp Active Dry Yeast Select [wheat] on menu, baking control [light], 1 1/2 loaf pound setting. Add all ingredients with liquids first, dry ingredients next (or different if your ABM uses different procedures for breadmaking). >Message From asong4god@juno.com (Julia Weldner) to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is for the ABM but you can also make it by hand and bake at 375F for 35 minutes. My friend tried it with whole wheat bread flour and said it was fantastic. * Exported from MasterCook * Hot Cross Bread Recipe By :Star Tribune, 4/8/98 Serving Size : 20 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Holiday And Gift Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/2 cup warm water -- (110 to 115 degrees) 1/2 cup sugar -- divided 12 ounces evaporated milk 1 egg -- lightly beaten 2 tablespoons vegetable oil 1 teaspoon salt 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 4 1/2 cups all-purpose flour -- divided, up to 5 1/2 cup dried currants 1/2 cup finely diced candied orange peel or citron Softened butter 1 pasteurized egg white 1 1/4 cups sifted powdered sugar In large mixing bowl dissolve yeast In warm water. Stir in 1 tablespoon sugar; set aside in warm place until bubbly, about 15 minutes. Stir in remaining sugar, evaporated milk, beaten egg, oil, salt and spices. Gradually beat in flour, 1 cup at a time, to form batter that is very heavy and stiff but too sticky to knead. Stir in currants and candied orange peel. Spoon dough into well-greased 2 1/2 to 3 quart round casserole or souffle dish. Lightly coat top of dough with softened butter. Cover dish with plastic wrap. Let dough rise in warm place until doubled, about 11/2 hours. Preheat oven to.350 degrees. Bake bread for 1 hour, until loaf is very brown. Brush top with additional softened butter. Let bread cool in dish on rack 20 minutes, then remove bread from pan to rack to cool completely. In small mixing bowl, beat pasteurized egg white until frothy and slightly thickened. Gradually beat in powdered sugar; continue beating until sugar is completely dissolved and icing is thick enough to spread, about 8 minutes. Paint two 2-inch strips of icing on top of bread to form X. Makes 1 large bun. Each serving contains approximately 1 fruit exch., 2 bread/ starch exch, 1 fat exch.; 250 calories, 47 gm. carbohydrate, 6 gm.. protein, 4gm. Fat (including 2 gm sat. fat), 180 mg. Sodium, 71 mg. Calcium and 1 gm dietary fiber. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Soile Anderson offers this recipe from her files. The bread is like one giant hot-cross bun baked in a souffle dish. The dough is stirred together and requires no kneading. * Exported from MasterCook * Hot Cross Buns #7 Recipe By :Bread Machine Book, Marjie Lambert Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 12 - 16: -- 18 - 24 1 egg -- 1 + 1 yolk 1/2 cup milk -- 3/4 cup 1/4 cup brown sugar -- 6 tbsp 1 tsp grated lemon peel -- 1 1/2 tsp 1/2 tsp cinnamon -- 3/4 tsp 1/4 tsp nutmeg -- 1/2 tsp 1/8 tsp ground cloves -- 1/4 tsp 1/2 tsp salt -- 3/4 tsp 2 cups flour -- 3 cups 2 tsp yeast -- 1 tbsp 1/4 cup currants or raisins -- 1/2 cup Put all ingredients except currants or raisins in bread pan and process on dough stage. Add currants or raisins at beep or after first kneading. [Sometimes I just knead them in by hand after dough cycle complete.] Lightly oil a 9 inch square pan or 10 inch round pan for smaller recipe, a 9 x 13 inch pan or two 8 x 8 square pan for larger. When dough is ready, remove from pan and punch down. Cut smaller recipe into 12 to 16 equal pieces, the larger recipe into 18 to 24 pieces. Roll each piece into a ball. Place each ball about 1/2 inch apart in baking pan. Cover loosely and set in warm place to rise until doubled, about 45 minutes to 1 hour. Preheat oven to 375F. With a sharp knife or razor blade, cut a cross in the top of each roll. Bake 12 to 15 minutes, until a skewer inserted in the roll comes out clean. Make a glaze of 1/2 cup confectioner's sugar, 1 Tbsp milk or cream and 1/2 tsp lemon. Add sugar or mild if needed to give it a consistency to drizzle over the rolls. Let rolls cool slightly but not completely. drizzle icing in a cross, following cuts in the top of bun. >From: "Linda Garber" - - - - - - - - - - - - - - - - - - - NOTES : Here is the recipe I use. It is from the Bread Machine Book by Marjie Lambert with one change, brown sugar is substituted for white. That idea came from the Sunbeam Recipe Book. I have sometimes added more currants or raisins. * Exported from MasterCook * Hot Cross Buns #8 Recipe By :Vancouver Sun, Edith Adams Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1/2 tsp allspice 2 large eggs 2 tsp bread machine yeast 1/4 cup butter -- @ room temp 1/2 cup currants cut into small pieces 1/3 cup mixed peel 1 tsp salt 1 egg white 3 1/3 cups all-purpose flour 1 TBSP water 3 TBSP sugar ICING (opt) 1 1/2 tsp cinnamon 1 cup icing sugar 1/2 tsp nutmeg 2 TBSP milk -- (approx) (1 1/2 lb recipe) Place milk, eggs, butter, salt, flour, sugar, spices & yeast into bread machine pan in the order suggest in your manual. Process on the dough cycle. When the cycle is complete, transfer dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Knead in currants & peel. Divide dough into 12 equal pieces. Form each piece into a smooth ball & place on large greased baking sheet. Cover & let rise in warm, draft-free place until almost doubled in size, about 15 - 20 minutes. lightly beat together egg white & water: brush over tops of buns. If you don't want to add icing to your buns, at this point, cut a cross into the top of them. For a decadent touch you can use marzipan to form a cross now - be warned that marzipan grows when it bakes so use a very stingy log ( 1/8-inch ). Put the marzipan on top of the egg-wash so it will stick. Bake at 375F for 15 to 18 minutes ( my oven does them in 12 to 15 minutes ) or until done. Remove from baking sheet & cool on rack. ICING - In a small bowl, mix icing sugar & enough milk to make icing of desired consistency. Pipe on in the form of cross on each or smooth over the top if marzipan used. >From: mbnolte@pinc.com (Mavis and Bruce Nolte) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hot Cross Buns #9 Recipe By :Pillsbury, the Complete Book of Cooking page-496 Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Holiday And Gift Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ROLLS 3/4 cup milk 1/2 cup oil 3 egg 1/3 cup sugar 1/2 teaspoon salt 1/2 teaspoon cinnamon 4 1/2 cups all-purpose flour 4 1/2 tablespoons yeast 1/2 cup dried currants 1 egg white -- beaten --- FROSTING 1 1/2 cups powdered sugar 2 tablespoons margarine, unsalted 1/2 teaspoon vanilla 1 tablespoon milk -- possibly 2 ROLLS Place ingredients in machine in the order recommended by the manufacturer. Use the "dough" setting and press "start." When the machine beeps remove the dough and proceed as follows. In my previous post I omitted one important bit of information in the recipe for hot cross buns. Do not place the currants in the machine with the rest of the ingredients. Also, don't use the "Raisin Bread" setting. The currants are too tender and usually get badly torn up. Instead, after removing the dough from the machine, gently knead in the currants by hand so they stay in one piece, then proceed as outlined. Preheat oven to 375F. Grease a 15x10x1 inch baking pan. Punch dough down (if your machine hasn't already done so) and divide into 24 equal parts. Shape into balls, place into baking pan and brush tops with beaten egg white. Let rise until doubled in bulk. Bake 15 to 20 min until golden brown. ICING In a small bowl combine all frosting ingredients. Beat well adding enough milk to achieve the proper consistency. Let buns cool slightly, then using a cake decorator pipe a cross on the top of each bun. >From: TaktEZ@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Every Easter I make several pans of these the day before, divide them into the appropriate breakfast sized portions and deliver them that afternoon to various family members for their Easter breakfast. The grand kids rave about them so, having passed the grand kid test, I suppose they're petty good, and as you know, grand kids always tell it like it is. Hope you like them. * Exported from MasterCook * Hot Cross Buns #10 Recipe By :Cuisinart* Serving Size : 12 Preparation Time :1:30 Categories : Daily Bread Mailing List Food Processor Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 1/3 cup warm water 2/3 cup milk -- cold 5 tablespoons butter -- softened 1/3 cup sugar 1 teaspoon salt 1 egg 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 1/8 teaspoon cloves 3 cups flour 1 cup currants 2 tablespoons honey ***ICING*** 3/4 cup powdered sugar 2 1/4 teaspoons water PREP: These famous yeast buns, full of currants and fragrant spices, can be baked in advance and frozen. If you freeze them, glaze and frost after reheating. They are best when served slightly warm. Suggestion: Let the dough rise inside a 1-gallon plastic bag closed with a twist tie. See tips. TIME: Prep About 7 minutes; stand 1 hr.; bake 18 mins. INSTRUCTIONS: Sprinkle yeast over warm water. Let stand until a thin film forms, about 3 minutes, then combine with the cold milk in a sufficiently large liquid measure (e.g., 2-cup Pyrex). Use the dough blade to mix the butter, sugar, salt egg, spices and flour, about 10 seconds. With the machine running, slowly pour the yeast-milk mixture through the small feed tube as fast as the flour will absorb it and knead for about 45 seconds (**) Add the currants and pulse just to combine, about 5 pulses. Place dough in a floured 1-gallon plastic storage bag, squeeze out the air and close at the top with a twist tie. [see tips] Let rise in a warm place until doubled in bulk, about 90 minutes. Use a 1/3 cup dry measure to divide the dough into equal pieces and shape into round balls. Place on a greased baking sheet and use a serrated kitchen knife to make an "X" across each bun. Cover, drape loosely with plastic wrap and let rise 1 hour, or until almost doubled. Preheat oven to 375F. Bake 2 inches apart on a well greased baking sheet for 18 minutes, or until lightly browned. Let cool on a wire rack, and while still warm, brush the tops lightly with honey. ICING: Stir the powdered sugar and water until smooth. Drizzle icing over the "X" on each roll. KNEADING NOTE **Sweet dough is stickier than regular bread dough; it does not form a ball or clear the sides of the bowl. Forty-five seconds is adequate kneading time. TIPS: Place dough in bag. Push the excess air from the bag. Twist the top of the bag from the dough ball to the end of the bag and tie it off about 1 inch from the edge. Dough will rise and fill the 'twist' space. ALT: Placing the dough in an oiled glass bowl, turning it over and covering. Hanneman [PER SERVING: 268 cals, 6 g fat, 20% cff] REF: The Cuisinart Bakery: Buns and Biscuits, from "The Cuisinart Cook," March 1986, Vol.2 No.3. PLASTIC OR STEEL: use the plastic dough blade for any bread recipe calling for more than 3-1/2 cups flour. >From: Kitpath - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Injera #5 (Ethiopian Bread) Recipe By :Philadelphia Inquire Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup whole wheat flour 4 cups self-rising flour 1 teaspoon baking powder 2 cups club soda 4 cups water Combine flours and baking powder in a bowl. Add the club soda and the water. Mix into a smooth, fairly thin batter. Heat nonstick skillet. ...As with crepes be careful not too cook them too long resulting in a bread that may be tasty but won't fold around the bits of stew. >From: "Donna M. Walter" - - - - - - - - - - - - - - - - - - - NOTES : I have a recipe for * Injera (Ethiopian Bread) * I saved from the Philadelphia Inquire in 1983 after having dinner at a restaurant reviewed. But, "this version has been adapted for the American kitchen and won't take three days to make". I will search the Inquire archives for the original article. The initial response to the Digest inquiry (in 1986) was more authentic. * Exported from MasterCook * Irish Soda Bread, Marilyn O'reilly's Recipe By :Cooking Live Show #CL9085 Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Hand Made International Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/2 cup sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons unsalted butter 2 tablespoons caraway seed -- optional 1 cups raisins 1 cup buttermilk 1 egg Set a rack in the middle level of the oven and preheat to 400 degrees. In a mixing bowl, combine the flour, sugar, baking powder, soda and salt and stir well to mix. Add the butter and rub in until the butter disappears into the dry ingredients. Stir in the caraway seeds if used and the raisins. In a small bowl, whisk the buttermilk and egg together and mix into the dough mixture with a rubber spatula. Turn the dough out on a floured work surface and fold it over on itself several times, shaping it into a round loaf. Transfer the loaf to one cookie sheet or jelly roll pan covered with parchment or foil and cut a cross in the top. Bake for about 30 to 40 minutes, until well colored and a toothpick plunged into the center emerges clean. Cool the soda bread on a rack and serve with plenty of sweet butter and bitter orange marmalade. Yield: One large loaf Notes: Recipe courtesy of Marilyn O'Reilly, "Cooking Live" 's Executive Producer >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Soda Muffins Recipe By :Cuisinart* Serving Size : 12 Preparation Time :0:25 Categories : Breads: Quick & Muffins Daily Bread Mailing List Food Processor International Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups flour 1/2 cup whole wheat flour 1 cup currants 1/2 cup light brown sugar 1 tablespoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons unsalted butter -- softened 1 1/2 tablespoons caraway seed ***ADDITIONS*** 2 eggs 1 1/4 cups buttermilk PREP: This recipe takes under 5 minutes to prepare. Turning this traditional bread into muffins shortens baking time too. Whole wheat flour adds wholesome fiber and buttermilk provides low calorie protein and an interesting flavor. ALT: The batter works equally well in bread form; just bake in a high, 9" round cake pan for about 55 minutes. TIME: Prep about 5 mins; Bake about 20 mins. INSTRUCTIONS: Preheat oven to 350F. Prepare (spray or oil) standard (2 3/4" diameter; 1/3 cup capacity) muffin tins. Use the metal blade to mix all ingredients except the last two, about 5 seconds. With the machine running, add the eggs and buttermilk through the small feed tube. Mix 10 seconds. Do not overmix. Fill the muffin tins 3/4 full with batter. Bake until golden, about 20 minutes. Hanneman [PER SERVING: 220 cals, 4.5 g fat, 18% cff] REF: The Cuisinart Bakery: Buns and Biscuits, from "The Cuisinart Cook," March 1986, Vol.2 No.3. PLASTIC OR STEEL: use the plastic dough blade for any bread recipe calling for more than 3-1/2 cups flour. >From: Kitpath - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread #8 (Pagnotta) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp active dry yeast 1/2 cup warm water 7 cups bread flour 1 tblsp salt 2 3/4 cups cool water 1/4 cup biga -- see recipe: Biga Mix yeast with warm water and let sit till creamy, about 15 minutes. Measure flour into bowl, stir in salt, then add yeast mix, cool water, and biga. Mix until thoroughly combined, then knead 15-20 minutes by hand (instead, I use a bread hook on my KitchenAid for several minutes). Shape into a ball, place in bowl with covering, and let rise till doubled, about 1 1/2 hours. Punch down, fold edges into the bottom to make a ball again, then let rise again till doubled (about an hour). Sprinkle cornmeal on a baking sheet. Divide the dough into two, form each half into a round or oval, place on baking sheet. After 30 minutes start the oven at 425, with a baking stone inside if you have one. Let dough rise 45 minutes or so, till the dough springs back slowly when indented with a finger. Mist the oven with a spray bottle containing water. Put the bread tray in and mist again. After 5 minutes mist one more time, and reduce the oven to 400 degrees. Bake another 40 minutes or so, till done. >From: "Glenn" >From: rgcasey@ix.netcom.com - - - - - - - - - - - - - - - - - - - NOTES : Italian bread is simple, but making it is not. A good recipe is a two-day process. The first day you make "biga", a firm sponge using just flour, water and yeast. This sits in the fridge overnight. The next day you mix some of the biga with more flour, water and yeast to make the bread. (Leftover biga is frozen for future bread- making, so succeeding sessions complete in one day.) Note, no oil or sweeteners are used. The biga seems to supply the elasticity or chewiness that makes it something like French bread. It's delicious, but as I say, more work than you think. A complete recipe follows, based on "The Il Fornaio Baking Book" by Franco Galli. Their recipe is a little more sophisticated, but I like the results I get from this slightly simplified procedure. * Exported from MasterCook * Italian Bread #9 (Taste Of Italy Bread) Recipe By :King Arthur Flour http://www.kingarthurflour.com/recipes/ Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1.5 lb 1 3/4 cups water 1 Tablespoon olive oil -- plus 2 teaspoons 1 Tablespoon honey -- plus 2 teaspoons 2 cups semolina flour -- * see note 2 cups flour -- machine or unbleache 2 teaspoons salt 4 teaspoons Italian seasoning -- heaping ** see note 2 teaspoons active dry yeast 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 (Oster) : Press select until the number 2 is displayed (Large, medium crust cycle). 5) Press start. Bread will be done baking in the number of hours indicated. * semolina is the flour the color of corn meal which is used to make pasta. Before it is cooked it has a gritty texture, but obviously is smooth when cooked. ** Italian Seasoning is a mixture of spices available at the grocery store. It may vary depending on the company making it, but it usually has some mixture of marjoram, thyme, rosemary, savory, sage, oregano, and basil. Russ Formatted by Russell Fletcher, cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - Serving Ideas : This is wonderful with lunch meat and is my favorite bread NOTES : When I made a 1 1/2 lb. loaf the bread hit the top of my 2 lb. Oster Bread Machine (so I make the 1 lb. loaf). * Exported from MasterCook * Italian Bread #10 (Taste Of Italy Bread) Recipe By :King Arthur Flour http://www.kingarthurflour.com/recipes/ Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb 1 cup water -- plus 2 Tablespoons 1 Tablespoon olive oil 1 Tablespoon honey 1 1/3 cups semolina flour -- * see note 1 1/3 cups flour -- machine or unbleache 1 1/4 teaspoons salt 1 Tablespoon Italian seasoning -- ** see note 1 1/2 teaspoons active dry yeast 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 (Oster) : Press select until the number 1 is displayed (Regular, medium crust cycle). 5) Press start. Bread will be done baking in the number of hours indicated. * semolina is the flour the color of corn meal which is used to make pasta. Before it is cooked it has a gritty texture, but obviously is smooth when cooked. ** Italian Seasoning is a mixture of spices available at the grocery store. It may vary depending on the company making it, but it usually has some mixture of marjoram, thyme, rosemary, savory, sage, oregano, and basil. Russ Formatted by Russell Fletcher, cccwebauthor@bigfoot.com - - - - - - - - - - - - - - - - - - - Serving Ideas : This is wonderful with lunch meat and is my favorite bread * Exported from MasterCook * Italian Bread With Sesame Seeds (Scali) Recipe By :Chef John J. Vyhnanek, Good Cooking Serving Size : 16 Preparation Time :4:00 Categories : Daily Bread Mailing List International Breads Nut & Seed Breads Starter White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups water -- 110F 1 Tablespoon honey 1 Cup all-purpose flour 1 Tablespoon yeast 3 Cups bread flour 1 Cup all-purpose flour 2 Tablespoons kosher salt -- or -- 1 tablespoon salt, plus -- 2 teaspoons regular salt 1 Tablespoon olive oil -- not extra virgin 1 egg white -- beaten w/ 1/4C cold water 1/2 Cup sesame seeds Note* This will be a very stiff dough and will be slow to rise. Combine the first four ingredients and mix together well. (This is a sponge, a mixture that helps the yeast develop and increase volume during baking.) Let the mixture sit covered with plastic wrap until very bubbly and it falls back on its own, about 20 to 30 minutes depending on the room temperature. Add the next four ingredients and mix by hand or on a mixing machine with a dough hook for 8 minutes at low speed. After mixing, place in a bowl and cover with plastic wrap and set aside to rise in a warm draft- free place until double in size. This will take about 1 hour. After it has risen, punch it down and repeat the process one more time. Pre-heat oven to 400F. Beat the egg white with the water and set aside. After the rising process, place the dough on a floured surface and divide in two equal pieces. Now divide each ball in three. Roll the pieces into 3/4 inch by 18 inch strips. Place 3 strips parallel with each other and 2 inches apart. Pinch the dough together at one end and begin to braid the dough. If you don't want to braid the dough you may form the dough into two round loaves. Place the loaves on greased baking sheets. Cover loosely with plastic wrap and let rise for 40 minutes. Carefully and slowly remove the plastic wrap, brush the dough with the egg white mixture all around and sprinkle liberally with the sesame seeds. *(Note if you have formed round loaves---Make 4 deep slashes with a razor blade or sharp knife across the top of the dough, being careful not to tear and deflate the dough.) Place in the pre heated oven and bake for 35-40 minutes, turning the baking pans around after 20 minutes. Remove from the oven and cool on wire racks. Enjoy when slightly cooled with your favorite Italian dish and Virgin Olive oil. Recipe By: Chef John J. Vyhnanek, Good Cooking Serving Size: 2 loaves Preparation Time: 4:00 >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Bread, Old Fashioned Crusty Recipe By :Delores Terranova Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 3 tablespoons sugar 1 tablespoon salt 2 cups water -- luke warm 6 cups flour unbleached -- or Pils. bread flour 1 egg -- slightly beaten 1/4 cup beer Dissolve yeast, sugar, and salt in warm water. Sift in half of flour and mix batter vigorously with wooden spoon. Stir in eggs and beer. Stir in Remaining flour until dough comes away from sides of bowl. Form into ball and place on floured board. knead until smooth and elastic, about 15 minutes. Place Dough in a clean lightly greased bowl. Turn dough several times to grease all over. Cover with a damp towel. Place in a warm spot and let rise until doubled in bulk, about 1 1/2 hours. Divide dough in half and form into 2 round loaves. Cut an X in top of each loaf. Grease a large cookie sheet and sprinkle with cornmeal. Space loaves several inches apart on sheet. Place a large roasting pan of boiling water on lower shelf of COLD oven. Place bread on middle shelf above water. Bake 30 to 45 minutes at 400 Deg. F until golden brown. To brown the bottoms, turn the loaves over for the last 5 minutes of baking. Cool at least 20 minutes before serving. >From: TaktEZ@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe for Italian bread given to me by a friend in Florida. I've made it numerous times and it's excellent. Hope you like it too. * Exported from MasterCook * Italian Herb Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup water 2 tablespoon olive oil 2 tablespoon sugar 1 teaspoon salt 4 1/4 cup bread flour 1 teaspoon basil 1 1/2 teaspoon yeast >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Italian Herb Thin Crust Pizza Dough Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup. lukewarm water 1 tbs. olive oil 2 cup. bread flour -- (I have used all-purpose) 1/4 tsp. salt 1 1/2 tsp. sugar freshly ground pepper -- (optional) 1 tsp. dried basil 1 tsp. dried oregano 1/2 tsp. thyme -- (optional) 2 cloves garlic -- minced (2 to 3) 1 tsp. active dry yeast white cornmeal Makes one 15" pizza shell Place all ingredients except cornmeal in breadmaker; set on dough cycle. Remove dough when done and turn out on counter sprinkled with cornmeal. Shape into circle with your hands. Dust wooden peel with cornmeal and lightly roll out circle to fit on peel. Sides can be raised if desired. Lightly brush with olive oil and pierce every inch or so with fork to prevent bubbles. Allow to sit in warm place for 20 minutes. Cover with favorite toppings and sauce. When pizza stone is at 500 degrees, open oven, mist sides of oven with water sprayer quickly, and jerk pizza off of peel onto stone. Pizza will only take a few minutes to bake. Remove with large, wide restaurant spatula. Note: Two teaspoons of dried rosemary can be substituted for Italian herbs. I use this variation when making white pizzas. Dough can be made ahead and refrigerated in a plastic bag for up to 3 days. >From: DLKindel@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Here is my family's favorite pizza dough recipe. A pizza stone and wooden peel are almost essential for crispness, but we lived without them for years. * Exported from MasterCook * Kolachke (Or Kolache) Recipe By :Savoring the Seasons of the Northern Heartland Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup milk 1 1/4 sticks butter -- softened -- (12 tablespoons) 1/2 cup sugar 1 teaspoon salt 4 egg yolks 2 packages active dry yeast -- (or 2 scant tablespoons) 1/2 cup warm water -- (about 105 to 115 F) 4 1/2 cups unbleached all-purpose flour ***APRICOT OR PRUNE FILLING*** -- (Makes about 1 3/4 cups.) 2 cups pitted prunes or dried apricots 1 cup orange juice 1 cup water 2 tablespoons sugar 3 teaspoons grated orange rind 2 tablespoons Grand Marnier (or orange juice) Confectioners' sugar for dusting Makes about 24 buns. Claimed by Czechs and Poles, these sweet buns are served with morning and afternoon coffee. Fillings of prune, apricot, poppy seed, or cottage cheese are folded into an envelope of dough and baked until golden brown, then sprinkled with confectioners' sugar. Scald the milk by bringing it just to a boil, then remove it from the heat, and add the butter, sugar, and salt. Cool to room temperature and beat in the egg yolks. Dissolve the yeast in warm water and add to the milk mixture with 2 cups of the flour. Beat this for 5 minutes, until smooth. Stir in enough of the remaining flour to make a very soft dough. Cover the dough with a towel and allow it to rise in a warm place until double in volume, about 1 hour. Meanwhile, make the filling. Chop the fruit and mix with the orange juice, water, and sugar in a medium-sized saucepan over medium-low heat until the mixture becomes thick, about 15 minutes. Cool, then stir in the orange rind and liqueur (or orange juice). Pour this into a food processor fitted with a steel blade and pulse until the fruit is coarsely chopped. Stir the dough down with a wooden spoon. Turn it out onto a lightly floured board and knead it with floured hands for several minutes. Divide the dough in half. Cut each half into 12 pieces. Lightly roll or pat each piece into a small rectangle and place on a greased baking sheet about 2 inches apart. Place a dollop of filling on each rectangle, then fold each corner up toward the center to cover the filling, but allow some of it to peep through. Let these rise about 45 minutes, or until double in size. Bake in a preheated 350 F oven for 15 minutes, or until golden brown. Remove from the oven, dust with confectioners' sugar, and serve warm. Savoring the Seasons of the Northern Heartland by Beth Dooley and Lucia Watson, Knopf, 1994. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Kummelweck Rolls Recipe By :King Arthur's Baker's Catalog, winter, 1998 Serving Size : 6 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 1/2 teaspoons instant yeast 1 1/2 teaspoons sugar 1 teaspoon salt 1 1/3 cups high-gluten flour 1 1/3 cups bread flour 2 tablespoons non-instant nonfat dried milk powder 2 tablespoons potato flour 2 tablespoons unsalted butter 1 egg Kummelweck Topping: caraway seeds, kosher salt , pumpernickel) Combine all of the ingredients except the topping, and mix, knead and raise the dough as instructed in the recipe for Golden Semolina Bread.** Divide the dough into six 3 1/4-ounce pieces, and shape them into smooth, slightly flattened rounds. Place them on a baking sheet, covered, to rise for 1 hour, or until they're good and puffy. Brush the rolls with a bit of melted butter, and sprinkle lightly with the topping. Use more or less topping, according to your taste tolerance for salt. Bake them in a preheated 425 F oven for 15 to 18 minutes or until they're golden brown. Remove from the oven and cool on a wire rack; they're best served the same day they're made, though they do reheat nicely. Yield: six large rolls. **In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients, mixing to form a shaggy dough. Knead the dough by hand or by machine, for 10 minutes. Allow it to rest for 10 minutes, then knead for an additional 10 minutes, till it's smooth and supple. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quite puffy, though it may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : Before Buffalo chicken wings there was Beef on Weck, a great upstate New York tradition involving hot, juicy roast beef on a salt-and caraway-encrusted hard roll. There's the recipe for the rolls; the hot roast beef is up to you. * Exported from MasterCook * Lattice Top Spinach Pie Recipe By :Breadworld.com Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***CRUST*** 3/4 Cup water -- (70 to 80F) 1 Tablespoon olive oil -- or vegetable oil 3/4 Teaspoon salt 2 1/2 Cups all-purpose flour 1/4 Cup grated Parmesan cheese 2 Teaspoons FLEISCHMANN'S Bread Machine Yeast ***FILLING*** 1 Package frozen chopped spinach -- (10-ounce) thawed -- drained and -- squeezed dry 1 Cup crumbled feta cheese -- (4 ounces) 1 Cup shredded mozzarella cheese -- (4 ounces) 2/3 Cup diced fully cooked lean ham -- (4 ounces) 1 egg -- lightly beaten 1 Clove garlic -- finely chopped To make crust: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make filling: In medium bowl, combine all ingredients; cover and refrigerate, if made ahead. Preheat oven to 450F. To shape: When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. Remove 1/3 of the dough; reserve. Roll remaining dough to form 12-inch circle; press onto bottom and up side of greased 9 x 1 1/2-inch round cake or springform pan. Spoon filling into dough. Roll reserved dough to 9-inch circle; cut into12 (3/4-inch wide) strips. Arrange 6 strips lengthwise and 6 strips crosswise on filling, using longer strips toward center. Using tines of fork, press ends of strips to seal to bottom dough. Place pie in oven; immediately reduce heat to 375F. Bake 45 to 50 minutes or until crust is golden brown. Remove from oven; cool on wire rack 10 minutes. Cut into 6 wedges to serve. Nutrition information per serving (1/6 of recipe): calories 386; total fat 13 g; saturated fat 6 g; cholesterol 76 mg; sodium 937 mg; total carbohydrate 45 g; dietary fiber 3 g; protein 21 g. Measuring Ingredients: To measure liquid, pour into transparent liquid-ingredient measuring cup; read measurement at eye level. To measure flour, spoon into standard dry-ingredient measuring cup; level with straight-edged knife. Makes 1 (9-inch) pie. posted to Kitmailbox 6/98 by JoAnn Pellegrino from http://www.breadworld.com/recipes/recipes.html >From: J Pellegrino - - - - - - - - - - - - - - - - - - - NOTES : If you have a bread machine, try this time-saving version of the recipe. Use your bread machine to mix and knead your dough before shaping and baking it in the oven. The dough for Lattice-Top Spinach Pie can be prepared in any size bread machine. * Exported from MasterCook * Light Pumpernickel #2 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 -------- ------------ -------------------------------- -- small -- medium,large 2/3 cup water -- 1 cup,1 1/3 1 1/3 TBS vegetable oil -- 2 TBS,2 2/3 1 1/3 TBS molasses -- 2 TBS,2 2/3 2 tsp. gluten, wheat -- opt,1 tsp,1 1/3 2 tsp. sugar -- 1 tsp.,1 1/3 1/2 tsp salt -- 3/4 tsp,1 1 1/4 tsp caraway seed -- 2 tsp.,2 1/2 1 1/3 TBS. unsweetened cocoa -- 2 TBS,2 1/2 1 cup rye flour -- 1 1/2 cups,2 1 cup bread flour -- 1 1/2 cups,2 . 1 tsp. yeast -- 1 1/2 tsp,2 1/2 Add to your machine according to directions. >From: Ann Schemmer - - - - - - - - - - - - - - - - - - - NOTES : A wonderful, light pumpernickel--makes great sandwiches * Exported from MasterCook * Light Rye #2 Recipe By :Zojirushi Manual 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 1/3 cup water 2 tablespoon butter 2 tablespoon sugar 1 teaspoon salt 4 1/4 cup bread flour 2/3 cup rye flour 3 teaspoon caraway seed 3 teaspoon yeast >From: Gloriamarie Amalfitano - - - - - - - - - - - - - - - - - - -