* Exported from MasterCook * Liver Treats Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb. pureed liver 2 cups corn meal 1 cup flour 1 dash garlic salt or powder (for dogs) Spread out on cookie sheet in a thin layer. Bake at 350 for about 20 minutes. Cool and cut into small pieces. Contributed by Sandra Strassman-Sundy >From: Marg aka MEMAW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Walnut And Fig Bread Recipe By :COOKING LIVE SHOW #CL8768 Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups (10 1/2 ounces) dried figs -- diced 1/2 Cup (4 Ounces) Warm Water -- (85-90F) 2 2/3 Cups (12 ounces) unbleached all-purpose flour 1 2/3 Cups (6 1/2 ounces) cake flour 1 3/4 Cups (5 1/4 ounces) old-fashioned rolled oats 2 Tablespoons baking powder 1/2 Tsp Kosher Salt 1 1/3 Cups (11 ounces) maple syrup 1 1/3 Cups (11 ounces) milk 4 Large eggs -- lightly beaten 2 Large egg yolks 3/4 Cup (6 ounces) canola oil 2 Cups (8 ounces) walnut pieces -- toasted Additional maple syrup for glazing Recipes courtesy of Amy Sherber from her book Amy's Bread Position a rack in the center of the oven and preheat the oven to 350 F. Put the diced figs in a medium bowl and add the warm water. Let soak until softened. Whisk the unbleached flour, cake flour, oats, baking powder, and salt together in a large bowl. Set aside. Put the maple syrup, milk, eggs, egg yolks, and canola oil in a medium bowl and stir with the whisk to combine. Add the mixture to the dry ingredients, stirring with a spoon just until all the flour is moistened. This should be a wet batter, because the oats absorb a lot of the liquid during baking. Fold the walnuts and figs into the batter (the figs do not need to be drained). Divide the batter evenly between two oiled 9- by 5-inch loaf pans. Bake for about 1 hour, until a toothpick inserted in the center comes out clean. (If your oven bakes unevenly, rotate the pans from left to right and front to back about halfway through the baking time.) Remove the pans from the oven and use a pastry brush to glaze the tops of the loaves with maple syrup. Set them on a rack to cool for about 10 minutes. Turn the loaves out of the pans and set them on the rack to cool completely before serving. Wrap any leftovers tightly in plastic wrap and store at room temperature. They may also be frozen, wrapped first in aluminum foil and then in plastic wrap or a heavy-duty freezer bag. Yield: 2 (9- by 5-inch) loaves >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Maple Zucchini Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup. oil 1 cup. brown sugar 1 cup. granulated sugar 3 tsp. maple flavoring 2 1/2 cup. flour 1/2 cup. wheat germ 2 tsp. baking soda 2 tsp. salt 1/2 tsp. baking powder 2 cup. shredded zucchini 1 cup. chopped nuts Makes 2 loaves: In a mixing bowl, beat the 3 eggs; add sugars, oil, and flavoring and mix until foamy. Add dry ingredients to mixture and stir together. Stir in zucchini and nuts. Pour into 2 greased bread pans and bake at 325 for 1 hour. Several years ago I took a bread baking class and the teacher told us how to make our own "Pam" for bread pans by using 1 part liquid lecithin to 2 parts oil and mix together in a plastic squeeze bottle - I use a plastic honey bottle with a lid that pops up and down. When I clean it between fillings I use dishwasher detergent since the lecithin is pretty thick. I have used this "Pam" for years now on all my cake pans, casserole dishes and bread pans. It works great. The bread falls out so easily and the dishes clean up in a snap. >From: mlcollinsaz1 - - - - - - - - - - - - - - - - - - - NOTES : Here's a zucchini quick bread recipe we've enjoyed over the years. * Exported from MasterCook * Millet Loaf Recipe By :The Greens Cook Book, Deborah Madison Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Want To Try Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup whole millet 1 1/4 cup hot water -- to soak the millet 3 packages dry yeast 2 cup warm water 2 Tbsp honey 1 cup unbleached white flour 6 cup whole wheat flour -- to 7 cups 3 Tbsp corn oil 1 Tbsp salt 1 egg -- plus 1 Tbsp milk as egg wash Start the millet soaking in the hot water. Use very hot tap water, not boiling water, which will make the millet too soft. Dissolve the yeast in the warm water in a large bowl. Then, stir in the honey, white flour and 1 1/2 cups of the whole wheat flour. Beat vigorously with a spoon to form a smooth thin batter. Cover and set aside to rise in a warm place until doubled in size, about 40 minutes. Stir in the corn oil, salt and millet, including any of the water that has not been absorbed. Then fold in about 3 cups of the whole wheat flour, 1/2 a cup at a time, giving the bowl a quarter turn between folds to approximate kneading. When the dough is too thick to fold in any more flour, turn out onto a floured work surface, and knead, adding only enough flour to prevent sticking. When the dough is smooth and elastic, after 5-8 minutes of kneading, place it in an oiled bowl, turn it over to coat the top and cover. Let it rise until doubled in size, 45 minutes. Punch the dough down and let rise again, about 35 minutes. Shape the dough into two loaves and place in oiled bread pans. Let them until doubled in size. about 25 minutes. Preheat the oven to 350F, brush the tops of the loaves with the egg wash. Bake until nicely browned on the top and sides, about 50-60 minutes. Oh yes, I like millet! >From: "andy&shell" - - - - - - - - - - - - - - - - - - - NOTES : The whole kernels of millet give this wheat bread a crunchy texture and a grainy sweetness. It makes exceptionally good toast, grains of millet take on a nutty taste. * Exported from MasterCook * Mozzarella And Sun Dried Tomato Bread Recipe By :The Best Bread Machine Cookbook Ever/Rosenberg Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Teaspoons active dry yeast -- (2 1/2 Tsp) 1 3/4 Cups bread flour -- (2 3/4 C) 1 Tablespoon sugar -- (1 1/2 Tbsp) 1 Teaspoon salt -- (1 1/2 Tbsp) 1 Tablespoon olive oil -- (1 1/2 Tbsp) 1/3 Cup chopped sun-dried tomatoes -- (1/2 C) 1/2 Cup water -- (3/4 C) 1/3 Cup cubed mozzarella cheese -- (1/2 C) Add all ingredients except mozzarella cheese to bread machine, in order suggested by manufacturer. Process on white bread or Basic bread cycle. At the beeper, add the mozzarella cheese. (or add at the end of the first kneading. ) >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Wonderful for meatloaf, cold roast beef or turkey sandwiches. Also good with crisp vegetable filling. * Exported from MasterCook * Multigrain Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dry Ingredients: 2/3 Cup Whole-wheat flour -- preferably stone-ground 1/3 Cup all-purpose flour 1/4 Cup oat flour -- or other flour -- corn meal or barley -- buckwheat or millet 2 Tbl Wheat germ 2 tsp. sugar -- optional 1 teaspoon baking powder 1/2 tsp. baking soda 1/4 tsp. salt -- optional --- Wet Ingredients: 1 Cup buttermilk -- (or Yogurt) 1 1/4 Cup or more skim milk 1 Egg white -- (optional) 1 Whole egg -- (optional) 1 Tbl Vegetable oil 1/4 tsp. vanilla extract -- (optional) 1. Mix together all the dry ingredients in a medium bowl. 2. In a second bowl, combine the wet ingredients, whipping them enough to beat the egg white and whole egg lightly. Add these to the dry ingredients, stirring just to combine them. The batter can stand for 10 minutes out of the refrigerator or for an hour or more refrigerated. If you do not have oat flour or an alternative, add another 1/4 Cup of whole-wheat flour to the dry ingredients. Note: I just use an 8 oz. Dannon Vanilla Yogurt cup and leave out the sugar and vanilla. I usually add a little more milk, the batter according to directions is very thick. >From: Dan Aldrich - - - - - - - - - - - - - - - - - - - NOTES : Since there's been some interest in pre-mixing, here's a recipe for pancakes that does very well with premixed dry ingredients. I make up a bunch of zip-lock bags of the dry ingredients; it saves a lot of time. * Exported from MasterCook * Mustard Bread Recipe By :becktech@txdirect.net 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 tsp. yeast 2 cups bread flour 3/4 tsp. salt 1 1/4 tsp. sugar 1/8 tsp. baking soda 2 tbs. stone ground mustard -- (or your favorite) 3/4 cups water I bake on light crust setting, but this is your choice. - - - - - - - - - - - - - - - - - - - NOTES : Recipe is one I made up...and we love it for sandwiches. * Exported from MasterCook * Oat Corn Muffins Recipe By :Veggie Life, Sept 1997 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Cornmeal 1/2 cup White Flour -- Unbleached 1/4 cup Brown Sugar 3/4 cup Oatmeal 1/3 cup Minced Fresh Thyme -- Or Oregano, Chives And Parsley 2 Tsp Baking Powder 1/2 Tsp Salt 1 1/4 cup Buttermilk 1 Lg Egg 1 Lg Egg White Preheat oven to 400F and lightly spray or oil a 12 muffin tin. In a large bowl, combine cornmeal, flour, brown sugar, oatmeal, herbs, baking powder, and salt. In another bowl, stir together buttermilk and eggs. Pour into dry ingredients and stir quickly to mix. Spoon batter into prepared muffin tin and bake for 15 - 17 in, or until a knife or toothpick inserted into center of a muffin comes out clean. Makes 12 muffins >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oatmeal Raisin Biscuits Recipe By :Recipe Extravaganza Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 Cups all-purpose flour 1/2 Cup Quick-Cooking Oats -- uncooked 2 Tablespoons sugar 1 Teaspoon baking powder 1/2 Teaspoon Salt 1/2 Tsp Baking Soda 1/2 Cup golden raisins 1/4 Cup butter 3/4 Cup buttermilk Preheat oven to 425F. Combine flour, oats, sugar, baking powder, salt and soda in large mixing bowl. Stir in raisins. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until dough holds together. Knead dough on lightly floured surface about 10 times. Roll dough to 1/2-inch thickness. Cut with a 2-inch diameter round cutter. Place biscuits about 1-inch apart on buttered cookies sheet. Bake 12 to 15 minutes, or until golden. Cool slightly. Remove from cookies sheet. Serve warm or cold with butter. Yield: 18 Serving Size = 1 biscuit Nutritional Information Per serving Calories 100 Total Fat 3 g Total Carbohydrate 16 g Protein 2 g Vitamin A 3 %DV Calcium 30 mg >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Milk 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 White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole milk 2 packages active dry yeast -- (or 2 scant tablespoons) 2 teaspoons sugar 7 1/2 cups unbleached all-purpose flour 1 tablespoon salt 1 teaspoon salt 1 stick butter -- softened plus a little more for greasing the bowl and bread pans Makes 2 loaves. Scald the milk in a saucepan by bringing it just to a boil and quickly removing it from the heat. Cool to "baby bottle" temperature (105 to 115 F), pour it into a large bowl, add the yeast and sugar, and let it "proof" (become foamy on top) for about 5 minutes. Then add 3 cups of the flour, the salt, and butter, and beat the dough until smooth. Add enough of the remaining flour to make a soft dough that pulls away from the sides of the bowl. Turn the dough onto a lightly floured board and knead it until smooth and elastic, about 8 minutes, sprinkling with flour as needed. Then place the dough in a bowl lightly greased with butter, turning the dough so it is also lightly greased. Cover the bowl with a clean towel and allow the dough to rise for 45 minutes. Punch the dough down and shape into 2 loaves. Place these loaves in lightly greased 9-inch bread pans and allow them to rise 1/2 inch above the pans, about 45 minutes. Bake the loaves in a preheated 400F oven for about 45 minutes, or until the loaves sound hollow when tapped. Remove the bread from the oven, turn out of the pans, 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 * Old Tavern Corn Fritters Recipe By :Taste of Home, April/May 98 Serving Size : 24 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup All-Purpose Flour 1 1/2 Tsp Baking Powder 2 Eggs 1/3 cup Milk 15 1/4 Oz Corn 1 Whole Kernel Corn, Drained 1 Tbsp Butter Or Margarine -- Melted Oil -- For Deep-Frying Confectioner's Sugar Maple Syrup -- Warmed The recipe is actually from The Old Tavern in Unionville, Ohio. See the notes at the bottom for changes I made to it. In a bowl combine flour and baking powder; set aside. In another bowl, beat the eggs and milk; stir in corn and butter. Stir into dry ingredients just until blended. In a deep-fat fryer or electric skillet, heat oil to 375. Drop batter by heaping teaspoonfuls into hot oil; fry for 2-3 minutes or until golden brown. Drain on paper towels. Dust with confectioner's sugar. Serve with syrup. Yield : about 2 dozen. Notes : I used only 11ounces of corn and it turned out great. I tried the full 15-1/4 ounces and it was too much corn. Also, we just used the confectioner's sugar, the syrup made it way too sweet for us. If you want, put a little confectioner's sugar into a bowl and dip a little before you eat it. Belinda Berry Message From BBerry007 to The TNT Recipes List. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Olive Rosemary Flatbread Recipe By :Vegetarian Times, May 1998 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast -- Or 1 1/4 Oz Pkg Yeast 1 1/2 cup Water -- Lukewarm 7 Tbsp Olive Oil 3 cup Bread Flour -- Plus Extra For Kneading 1/2 cup Whole Wheat Flour 2 Tsp Coarse Salt 2 Lg Cloves Garlic -- Minced 1/4 cup Finely Chopped Kalamata Olives 1 Tsp Minced Fresh Rosemary Flatbread, called fougasse, is enjoyed throughout Provence. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 Tbsp olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 tsp salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 tsp rosemary. Continue kneading, adding more flour as needed, until dough is shiny, elastic and no longer sticky, about 10 min. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs. Punch down dough and place in a greased 13 x 9" baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 min. Preheat oven to 400F. Just before baking, dimple dough with fingertips and drizzle surface with 2 Tbsp olive oil. Sprinkle with remaining 1/2 tsp rosemary and remaining 1 tsp salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 C boiling water into empty dish and close door. Bake until bread is well risen and golden 20 - 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 Tbsp oil. Cut into squares and serve warm. Makes 16 servings >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : I have found that a slightly different (and possibly authentic??) texture is achieved in Italian recipes, such as the "Olive Rosemary Flatbread" posted by Reggie Dwork, if I use Pasta flour instead of strong bread flour. The pasta flour seems to give a crumblier and more 'fragile' result and seems very good with high oil breads. [Vernon Webster ] * Exported from MasterCook * Onion Cheese Bread Recipe By :Bon Appetit - altered Serving Size : 6 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup onions -- sliced 1 1/2 Cups milk 1 egg -- beaten slightly 1 1/2 Cups Bisquick baking mix 1 Cup sharp cheddar cheese -- grated 1 Teaspoon poppy seeds 2 Tablespoons butter -- melted Use sweet onions. I use Vidalias when I can get them for the cheese bread. Preheat oven to 400F. Grease a 9 inch pie plate. Heat one tablespoon oil in pan, add onions and cook until golden brown, about 10 minutes. Set aside Combine milk and egg in medium bowl. Blend in baking mix. Add onions and 1/2 cup of cheese. Pour into pie plate. Sprinkle with remaining 1/2 cup of cheese and poppy seeds. Drizzle with butter** Bake until golden brown, about 35 minutes. ** did not use butter >From: "tess@shore.intercom.net" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This is a wonderful breakfast dish. I serve it with eggs and bacon or sausage. This dish can be frozen after fully cooking. * Exported from MasterCook * Onion Dill Batter Bread Recipe By :GH, Oct 1997 Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Butter Or Margarine 1 Bunch Green Onions -- Large Bunch, Chop 2 Tbsp Chopped Fresh Parsley 1 Tbsp Chopped Fresh Dill -- Or 1 Tsp Dillweed 1 Pkg Active Dry Yeast 2 Tbsp Sugar 2 Tsp Salt 1/2 cup Yellow Cornmeal -- Plus Additional For Sprinkling 4 cup All-Purpose Flour 2 cup Buttermilk Prep: 35 min plus rising and cooling Bake: 30 - 35 min Makes 2 loaves, 8 servings each In 10" skillet, melt margarine over med heat; add chopped green onions and cook, stirring frequently, 5 min or until tender. Remove skillet from heat; stir in chopped parsley and dill. In large bowl, combine yeast, sugar, salt, 1/2 C cornmeal, and 2 C flour. In 1 qt saucepan, heat buttermilk and 1/4 C water over low heat until very warm (120 - 130F). With mixer at lower speed, gradually beat liquid into flour mixture just blended. Increase speed to med; beat 2 min. Beat in 1/2 C flour to make a thicker batter. Beat 2 min longer, scraping bowl frequently with rubber spatula. With wooden spoon, stir in green onion mixture and remaining 1 1/2 C flour to make a stiff batter. Cover bowl loosely with plastic wrap; let rise in warm place (80 - 85F) about 1 hr, until doubled. Grease two 1 1/2 qt round casseroles; sprinkle evenly with cornmeal. With wooden spoon, stir down batter; divide in half and turn into casseroles. Cover loosely with plastic wrap; let rise in warm place about 45 min, until doubled. Preheat oven to 375F. Sprinkle tops of loaves lightly with cornmeal. Bake 30 - 35 min, until loaves sound hollow when lightly tapped with fingers. Remove loaves from casseroles; cool on wire rack. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Sweet or savory batter breads are the easiest of all yeast breads to prepare. The dough is simply beaten - not kneaded - and turned into a casserole or baking pan, so no shaping is required. For best results, use a wooden spoon to beat the batter (which will be stickier than standard yeast-bread doughs) until it's very stiff - you should be able to stand a spoon in it. Cal 166.3 Total Fat 2.1g Sat Fat 1.1g Carb 31/3g Fib 0.8g Pro 5.1g Sod 316mg CFF 11.6% * Exported from MasterCook * Orange Coconut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Yeast 2 3/4 cup Better for Bread flour 2 tablespoon Gluten, wheat 1 teaspoon Salt 1 pk Orange gelatin powder -- (4-serving size 2/3 cup Coconut -- shredded 2/3 cup Carrot -- shredded/raw 1 tablespoon Orange peel -- freshly grated 1 tablespoon Margarine 1 cup Very warm water -- PLUS 1 tablespoon water Add all the ingredients in the order listed,select white bread and push "Start." There is no need to mention the carrots contained in this delectably moist bread, their healthful fiber and vitamins are completely camouflaged. Shared by Barb Day >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Marmalade Muffins Recipe By :Smucker's web site Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- MUFFINS: 1 3/4 cup flour 1/4 cup sugar 2 eggs 1/2 cup Smucker's Sweet Orange Marmalade 3/4 tsp salt 2 tsp baking powder 3/4 cup milk 4 tbl butter -- melted --- -- ICING: 1/3 cup Smucker's Sweet Orange Marmalade 1 tbl soft butter or margarine 2 cup sifted powdered sugar Preheat oven to 400F. In medium bowl, combine flour, salt, sugar and baking powder. In a separate bowl beat eggs well; add butter, marmalade and milk. Add all at once to the dry ingredients. Stir quickly and lightly until just mixed. Mixture will be lumpy. Fill well-greased muffin tins 2/3 full. Bake 20-25 minutes. For icing, blend all ingredients in a small bowl until smooth. Frost muffins when cool. Yield: 24 Muffins Yummm! >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orangy Anise Honey Wheat Bread Recipe By :http://www.foodwine.com/food/foodday/fd0397/fd032497.html Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour -- PLUS 1/2 cup all-purpose flour -- as needed 4 cups whole wheat flour 1/2 cup instant whole wheat cereal 2 packages active dry yeast 1 tablespoon salt 1 teaspoon anise seed 1 tablespoon grated orange peel 1 1/2 cups water 1/2 cup orange juice 1/2 cup honey 1/2 cup butter or margarine Place 1+1/2 cups all-purpose flour, whole wheat flour, wheat cereal, yeast, salt, anise seed, and grated orange peel in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 30 seconds. Combine water, orange juice, honey, and butter in saucepan. Heat over low heat until liquids are very warm (120 degrees F to 130 degrees F). Turn to speed 2 and gradually add warm liquids to flour mixture, about 1 minute. Mix 2 minutes longer. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer. Place in a greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down and divide in half shape each half into a loaf and place in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375 degrees F for 35 to 40 minutes. Remove from pans immediately and cool on wire racks. Yield: 2 loaves. >From: Kitpath - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Parker House Rolls Recipe By :The Bread Machine Cookbook VI Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups milk 2 tablespoons margarine 1 tablespoon sugar 1/2 teaspoon salt 3 cups all-purpose flour 1 1/2 teaspoons yeast **WASH** 1 tablespoon butter -- melted Remove dough from the machine upon completion of the dough cycle. Roll dough on a lightly floured work surface into a large, 1/4 inch thick rectangle. With a 2 1/2 or 3 inch biscuit cutter, cut into rounds. Brush each round with melted butter and then fold each round almost in half, with buttered side in, pressing on the fold. Place on a greased baking sheet or in muffin cups, cover and let rise for 30 to 45 minutes. Bake in a preheated 350° oven for 12 to 15 minutes. >From: Lisa Whittington - - - - - - - - - - - - - - - - - - - NOTES : Calories: 160 (23% from fat) Fat: 4g Cholesterol: 6mg Carbohydrate: 26g Fiber: 1g Sodium: 134mg * Exported from MasterCook * Parmesan Crackers Recipe By :Martha Stewart/Menus For Entertaining Serving Size : 48 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Tablespoons unsalted butter -- cut in small pieces 3/4 Cup all-purpose flour 1 1/2 Cups Parmesan cheese -- finely grated 1/4 Teaspoon cayenne pepper 1/2 Teaspoon salt 1/2 Teaspoon freshly ground black pepper 1 Large egg yolk 2 Tablespoons ice water 1 Teaspoon fresh lemon juice 1/4 Cup poppy seeds Preheat the oven to 375#161#F. Line 4 baking sheets with parchment paper. Using your fingers or a pastry cutter, incorporate the butter into the flour. Mix in the Parmesan, cayenne pepper, salt and pepper. Beat together the egg yolk, water and lemon juice. Add this liquid to the dry mixture and lightly mix, using you fingers. Knead the dough just until it is smooth. Roll it into a long roll 1-1/2 inches in diameter and wrap it in plastic wrap. Refrigerate for 1 hour. Remove the dough from the refrigerator and slice into 1/4-inch-thick crackers. Arrange the crackers on the baking sheets. Sprinkle with poppy seeds. Bake for 10 to 15 minutes until golden brown. Cool on a baking rack. The crackers can be stored in a covered tin, or they can be frozen, wrapped well in plastic. >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : I have still to get better at baking crackers. You have to be as swift as when you are baking cookies. Marion Cunningham has an excellent chapter on crackers in The Fannie Farmer Book of Baking. Even if they are not picture perfect, they are way better than the store-bought ones. * Exported from MasterCook * Peanut Butter Bread #7 Recipe By :http://detnews.com:80 Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 3/4 cup peanut butter -- creamy or chunky 1 cup milk 1 egg -- beaten 1. Preheat oven to 350 degrees. Grease an 8-by-4-inch loaf pan. 2. Put the flour, sugar, baking powder and salt in a large bowl. 3. Add the peanut butter, milk and egg and mix until well-blended. 4. Spoon into the pan and bake for about 50 minutes. 5. Remove pan from oven and cool on a rack. Makes 1 loaf. Per serving: 158 calories; 7.1 g fat (1.7 g saturated fat; 40 % CFF, 15 g carbohydrates; 15 mg cholesterol; 154 mg sodium. Notes Tried 04/05/98 - Would use crunchy peanut butter next time. Also could I poke holes into batter and fill with Jam. >From the Recipe Files of RecipeLu >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Bacon Muffins Recipe By :Granny's Muffin House Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Strips bacon -- crisp 1 Cup flour 1 Cup cornmeal 1 Tablespoon baking powder 3/4 Teaspoon salt 3 Tablespoons brown sugar -- packed 1 egg -- beaten 1/3 Cup oil 1 Cup buttermilk 1/2 Cup crushed pineapple -- drained Fry your bacon till crisp. Drain and set aside awhile. Preheat your oven to 400(. Sift the flour with the next 4 ingredients. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill paper-lined or Pam sprayed muffin tins full, crumble bacon atop, and bake approximately 20 minutes. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Diabetic Exchange per muffin: Starch - 1 ; Fat - 1 1/2 * Exported from MasterCook * Pizza Batter Bread Recipe By :Southern Living- old recipe Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups All-Purpose Flour -- Divided 1 Package Active Dry Yeast 1 teaspoon Dried Oregano 1/4 Teaspoon Garlic Powder 1 1/4 Cups Water 2 Tablespoons Butter or Margarine 1 Tablespoon Sugar -- * See Note 1 Teaspoon Salt 1/4 Cup Finely Chopped Pepperoni Grated Parmesan Cheese, optional Combine 1 1/2 cups of flour, yeast, oregano and garlic powder in large mixing bowl. Combine water, butter, sugar and salt in a small saucepan and warm to 120-130 degrees stirring to melt butter. Gradually add water mixture to dry mixture mixing at low speed on the electric mixer. Beat 3 minutes at high speed. Stir in pepperoni and enough flour to make a soft dough. Cover and let rise in a warm place. (85degrees) free from drafts, 45 minutes or until double in bulk. Stir dough and spread evenly in a well greased 9 x 5 x 3 inch loaf pan. Cover and let rise again until doubled in bulk, about 30 minutes. Sprinkle top with parmesan cheese if desired. Bake 375 degree for 35 - 40 minutes or until loaf sounds hollow when tapped. Cool in pan 10 minutes. Remove to wire rack. *note - I seldom use the sugar. I have added grated cheeses to batter ie: mozzarella or gouda, etc. This can be baked in a ovenproof bowl. >From: "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - - NOTES : Here is a favorite, easy and tnt recipe. * Exported from MasterCook * Pizza Bread #4 Recipe By :Julia Colonna Thomas Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups water 3 Cups bread flour 1 1/2 Teaspoons salt 2 Teaspoons dry yeast Place into the bread machine in the order given. Place on dough or pizza cycle. Both work well. Remove when finished and shape into a round in a pie pan which is oiled. Let rise approximately 30 minutes. For pizza bread...put finger holes in top. Rub with olive oil, salt and pepper. Bake at 400F for 20-25 minutes. (This produces a flatten bread which I believe ended up being named Focaccia! with some additional toppings.) For a loaf of bread, I do the same thing, except that I do not punch holes in the top. I lightly rub the top with olive oil...not necessary and bake at 400F. For pizza....this will yield two pans of thin crust. Top and bake this at 425F. >From: "tess@shore.intercom.net" >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : This bread is not good baked in the bread machine. A friend sent me this recipe. She stated the pizza bread is a long time tradition in our family. She uses the bread machine to make the dough and then hand forms it and bakes it in the oven. Do not make this into a loaf of bread in the machine. * Exported from MasterCook * Pizza Dough Or Rolls Recipe By :Fleishman's Yeast Bakers' site: http://www.breadworld.com/ Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Pizza And Calzones Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water 2 tablespoon olive oil -- or other vegetable oil 3/4 teaspoon salt 1 pkg active dry yeast -- (or T) * 3 cups all-purpose flour -- (3 to 3 1/2) * (the original recipe calls for Fleischmann's Rapid Rise, but I use Red Star since I can buy it in bulk locally) Let rise as usual, punch down, form rolls, place on cornmeal coated pizza peel, let rise, slide onto pre-heated pizza stone (pre-heat on broil for 20 minutes at least), turn down oven, to about 400F, bake, spraying with water two or three times. Take out when done. Slather with butter. Eat. These rolls remind me of the brotchen I ate in Germany years ago. >From: Ruth Provance - - - - - - - - - - - - - - - - - - - NOTES : The pizza dough is the same one on the Fleischmann's Yeast Bakers' site. I usually make a double batch, and that makes 16 rolls. No, I do not have a fancy oven, I use a spray bottle and spray the rolls and the oven several times in the baking. Also, I read somewhere that it is *not* a good idea to throw ice cubes in the oven. The recipe (which is supposed to make two thin crust pizzas) is something like: * Exported from MasterCook * Poppy Seed Bread, Perfect Recipe By :The New Complete Book of Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf (8-10 Servings) 3/4 cup Water -- Plus 1 Tablespoon 1 Tbsp Canola Oil 1 Tsp Salt 1 cup Whole Wheat Flour -- (5.4 Ounces) 1 cup Flour, Unbleached -- (5.2 Ounces) 1 1/2 Tbsp Gluten Flour 2 Tsp Lemon Peel -- Grated 2 Tbsp Poppy Seeds 1 Tbsp Powdered Whey 2 Tsp Active Dry Yeast --- -- 1 1/2 Pounds Loaf (12-14 Servings) 1 1/4 cup Water 1 1/2 Tbsp Canola Oil 1 1/2 Tsp Salt 1 1/2 cup Whole Wheat Flour -- (8.1 Ounces) 1 1/2 cup Flour, Unbleached -- (7.8 Ounces) 2 Tbsp Gluten Flour 1 Tbsp Lemon Peel -- Grated 3 Tbsp Poppy Seeds 1 1/2 Tbsp Powdered Whey 2 1/2 Tsp Active Dry Yeast Put the ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Nutrient Analysis per Serving: Calories: 106 Carbohydrates: 23 Protein: 5 Fat: 1 Fiber: 3 >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Seed Sticks Recipe By :Living, Martha Stewart Serving Size : 30 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Nut & Seed Breads Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Frozen Puff-Pastry -- (17 1/4 Oz) 3 Lg Egg Yolks -- Beaten 3/4 Tsp Salt 1/4 Tsp Freshly Ground Pepper 1/4 cup Poppy Seeds The dough for these sticks is easiest to shape when it's firm. If your pastry becomes too soft, place it in freezer until it has hardened again. Heat oven to 425F. Line two baking sheets with parchment paper. Dust a clean work surface with flour, and roll each piece of puff pastry into a 10 x 14" rectangle, lass than 1/8" thick. Transfer the rolled-out dough to baking sheets; refrigerate for 15 min. Remove dough from refrigerator, and generously brush one puff-pastry sheet with egg yolk. Sprinkle the salt and pepper over the sheet, then cover with poppy seeds. Brush the second pastry sheet with egg yolk, and place on top of first, yolk sides together. Gently press the two sheets together so the poppy seeds stick between them. Return the pastry to refrigerator, and chill another 15 min. Remove the pastry from the refrigerator, and brush the top generously with the remaining egg yolk. Using a pizza wheel or a long sharp knife, cut the dough into 10" long strips that are 1/4" wide. Hold a piece of dough in the middle, and start twisting in the direction of each end; twist until entire piece of dough is tightly coiled. Transfer twist to a baking pan; press the ends to metal. Repeat with the remaining dough. Bake until the sticks are golden brown, about 8 min. Transfer to a wire rack to cool completely, and store in an airtight container up to 1 week. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Thyme Egg Rolls Recipe By :Woman's World, 4/7/98 Serving Size : 20 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup Warm Milk -- (105 - 115 Deg F) 2 Tbsp Honey 2 1/4 Tsp Active Dry Yeast 1/3 cup Butter Or Margarine Melted, Cooled 3 Egg Yolks 1 Tbsp Chopped Fresh Thyme -- Or 1 Tsp Dried Thyme 1 1/4 Tsp Salt 4 cup All-Purpose Flour -- To 4 1/4 C Divided 1 Egg White 1 Tbsp Poppy Seeds Combine milk, honey and yeast; let stand until bubbly, about 5 min. Stir in butter, yolks, thyme and salt until combined. Stir in 3 1/2 C flour until combined. Turn dough out onto lightly floured surface. Knead in remaining flour until dough is no longer sticky. Continue kneading until smooth, 8 - 10- min. Place in oiled bowl; turn to coat. Cover; let rise in warm place until doubled in bulk, 45 - 60 min. Punch down dough. Turn out onto work surface; knead 2 min. Cover with plastic wrap. Let stand 20 min. Preheat oven to 375F. Coat two 9" round cake pans with nonstick spray. Cut dough into 20 equal pieces. Roll each piece into 9" long, 1/2" thick rope. Carefully tie each rope into knot. Arrange knots in pans. Cover; let rise in warm place until almost doubled in bulk and sides of rolls are touching, about 20 min. Beat egg white with 1 Tbsp water. Brush over rolls; sprinkle with seeds. Bake 30 - 35 min or until golden. Cool in pans on racks 5 min. Remove from pans; cool on racks. Makes 20 rolls Time in kitchen: 45 min Ready to serve in: 3 hrs, 20 min Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : These might be nice for Easter. * Exported from MasterCook * Portuguese Peasant Bread Recipe By :Good House Keeping on Homearts Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons sugar 2 packages active dry yeast 1 package barley cereal -- (8 ounces) -- (about 4 1/2 cups) -- * uncooked 2 1/2 cups stone-ground cornmeal -- preferably white 4 teaspoons salt 4 3/4 cups all-purpose flour * Barley cereal can be found in the baby-food section of supermarkets Yields: 2 loaves, 12 servings each Work Time: 20 minutes plus rising and cooling Total Time: 55 minutes, plus rising and cooling 1. In small bowl, stir sugar and yeast into 1/2 cup warm water (105 to 115 degrees F.); let stand until yeast mixture foams, about 5 minutes. 2. In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/2 cups warm water (105 to 115 degrees F.) until combined. With floured hands, shape dough into a ball in bowl. 3. Cover bowl with plastic wrap and let rise in warm place (80 to 85 degrees F.) until doubled, about 1 hour. 4. Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading. 5. Grease large cookie sheet. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour. 6. Preheat oven to 400 degrees F. Bake loaves until golden brown, a total of about 35 minutes, using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks. Each serving: About 170 calories, 5 g protein, 36 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 360 mg sodium. . >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : This dense bread is called broa in Portugal. Our "secret" ingredient for its unusual flavor and texture: barley cereal for babies! The loaves are also sprayed with water during baking to help give them the characteristic crisp and chewy crust. * Exported from MasterCook * Portuguese Sweet Bread #11 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5/8 cup water -- (5/8 to 3/4) 2 eggs 3 1/4 cup flour 1/3 cup sugar 2 tablespoon dry milk 1 1/2 teaspoon salt 4 tablespoon butter 2 teaspoon yeast -- (2 to 3) Cycle: Sweet or Regular Color: Light to Medium Taste: Good >From: "Dana Bell" - - - - - - - - - - - - - - - - - - - NOTES : I have a fresh slice of Portuguese Sweet Bread waiting for me. Another piece, that is. The spouse demanded I cut a slice before it had a chance to cool, so I've already had one slice. I bake that one so often, I've memorized the recipe: * Exported from MasterCook * Potato And Caraway Bread Recipe By :BEST LOW-FAT,NO-SUGAR BREAD MACH CKBK EVER.Rosenberg Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 pound loaf 2 tsp dry yeast 2 1/4 cups bread flour 3/4 cup whole wheat flour 1/3 cup wheat bran 3 Tbls nonfat dry milk 1/3 cup grated raw potato 1 Tbl caraway seed 3/4 tsp salt 1 cup water -- plus 2 tablespoons water Add ingredients in order suggested by your machine manual. >From: Angie Phillips Add ingredients in order suggested by your machine manual. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : This is very good toasted. * Exported from MasterCook * Potato Bread #5 Recipe By :TAMALES WORLD TOUR,SHOW #WT1A31 Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 baking potato -- peeled and cut -- into large chunks -- or 1 cup leftover mashed potatoes 1 Cup milk 1 1/2 Tablespoons lard 1 1/2 Tablespoons unsalted butter 1 1/2 Teaspoons salt 1 Tablespoon granulated sugar 1 Tablespoon dry yeast 1/3 Cup warm water 5 Cups bread flour Boil potato until soft. Drain and reserve cooking liquid. Rice the potato through a food mill. Scald milk and combine with 1/2 cup reserved cooking liquid. Combine liquids and potato with lard, butter, salt, and sugar in small bowl. Set aside to cool to room temperature. Meanwhile, combine yeast and warm water, and set aside until foamy. When potato mixture has cooled, add yeast mixture. Add flour and knead with a dough hook, on an electric mixer, until smooth and glossy, about 7 minutes. Transfer to a buttered bowl, cover with plastic wrap, and set aside in warm place to rise about 1/2 hour. Punch dough down and briefly knead. Butter a 9 by 5 by 3inch loaf pan. Place dough in pan, cover with plastic, and let rise until doubled, about 45 minutes. Preheat oven to 350 degrees F. Bake 30 minutes, until bread sounds hollow when tapped. Yield: 1 loaf >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread, Quick 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 1/3 cups water 3 tablespoons butter or margarine 2 1/2 tablespoons sugar 1 teaspoon salt 1/4 cup potato flakes 3 1/2 cups bread flour 2 teaspoons yeast Setting white NOTES : 2 1b loaf >From: "Mega-bytes" - - - - - - - - - - - - - - - - - - - NOTES : I've made this bread several times. It has a good taste and texture - and it is still soft the next day. * Exported from MasterCook * Potato Peasant Bread Recipe By :Flavored Breads: Recipes from Mark Miller's Coyote Cafe Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Cheese & Meat Breads Daily Bread Mailing List Dough Cycle International Breads Vegetable & Herb Breads Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 new or red potatoes -- unpeeled & diced plus: -- sliced thin (opt) 1 small potato 4 cup. water 1/4 cup extra virgin olive oil 2 tsp. active dry yeast 3 cup. bread flour 1/4 cup whole wheat flour 2 tsp. coarse salt 1/2 teaspoon freshly ground pepper 2 tsp. chopped fresh thyme -- or 1 1/2 tsp dried thyme white corn meal grated Asiago cheese Makes 2 round loaves Place potatoes in large saucepan and cover with water. Bring to a boil, reduce heat to medium and cook for 15-17 minutes or until tender. Drain potatoes, reserving the cooking liquid, and set both aside to cool. Transfer 1/2 c. lukewarm potato-cooking liquid to breadmaker pan. Add 3 tbs. olive oil, bread flour, whole wheat flour, salt, pepper, thyme and yeast. Process on dough setting. When cycle is complete, turn dough out onto well- floured surface. *Mix diced potatoes into dough until evenly distributed. Cover with plastic wrap and let dough rise for 30 min. longer. Sprinkle wooden pizza peel (or back of baking sheet) with cornmeal. Place baking stone on middle rack in oven and preheat to 450°. Place dough on well- floured work surface. Divide into two 10"-12" circles. Brush the top of the dough with the remaining 1 tbs. olive oil, cover with sliced potatoes (if desired) and sprinkle lightly with coarse salt, Asiago cheese and more thyme. Transfer to the prepared pizza peel. Cover with plastic wrap and let rise for another 15 minutes. Using spray bottle, spritz the oven walls with water. Work quickly so the oven does not lose heat. Slide the dough onto hot baking stone. Bake for 14-16 minutes, or until bread turns golden brown. Transfer to a rack to cool. Note: If mixing dough by hand, place potato water and olive oil in large mixer bowl; sprinkle yeast over and allow to sit for 2 minutes. then add flours and mix for 6-8 min. with dough hook or until dough is silky and elastic. Add salt; knead one minute. Add pepper and thyme; knead for 2-3 minutes. Transfer dough to oiled bowl and cover with plastic wrap. Let rise in warm place for 1 hour until doubled. Continue at star*. Flavored Breads: Recipes from Mark Miller's Coyote Cafe by Mark Miller, Andrew MacLauchlan and John Harrisson. >From: DLKindel - - - - - - - - - - - - - - - - - - - NOTES : Having enjoyed so many of the bread recipes posted here, I feel it necessary to pay back with one of my family's favorites. Only the dough is made in the bread maker, but it is well worth the shaping and baking after. Made this the first time in 1997 to go with our cheese-stuffed tortellini, artichoke heart and black olive summer salad. Everybody loved it; the following day we all took cold wedges of it to work for lunch. I didn't add the sliced potatoes on top the first time. The recipe is actually called Potato Focaccia, but it resembles a peasant bread much more, hence the change for our purposes. * Exported from MasterCook * Pumpkin Bread #7 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Vegetable Oil 3 cups Granulated Sugar 3 Large Eggs 3 1/2 cups Flour 1 tsp. Baking Powder 1 tsp. Baking Soda 1 1/2 tsp. Salt 1 tsp. Cinnamon 1 tsp. Nutmeg 1 tsp. Cloves -- Powdered 3/4 cup Water 2 cups Cooked Pumpkin Puree Makes 2 Loaves Beat together vegetable oil, granulated sugar and eggs in a large mixing bowl. Add pumpkin and water, mix. Sift together dry ingredients and slowly add to mixture approximately 1-cup at a time. Mix well. Pour batter into 2 greased 9 X 5-inch loaf pans. Bake for 45-minutes or until a toothpick comes out clean in a 350-F degree pre-heated oven. Variation: Add 1/2 cup chopped walnuts or sherry-soaked raisins to you Pumpkin Bread for a little crunch or enhanced flavor! >From: becktech@txdirect.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Granola Bread Recipe By :Pillsbury Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- For 1 1/2 Lb. Loaf: 3/4 Cup Water 1/3 Cup Milk 3 Tbsp. Oil 2 Tbsp. Honey 1 Tsp. Salt 2 1/2 Cups Bread Flour 1 Tbsp. Grated Orange Peel 1/4 Cup Granola -- * -- to 1/2 cup -- ** 1/4 Cup Sunflower seeds 1/4 Cup Raisins 2 1/4 Tsp. Active Dry Yeast *I use Strawberry Muesli instead of granola---wonderful!! ** One-quarter cup of the granola/muesli was added with the flour, the remaining one-quarter cup was added along with the sunflower seeds and raisins at the "beep". >From: prairie-wind@juno.com (Karen K. Deck) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raisin Rye Bread Recipe By :King Arthur's Baker's Catalog, winter, 1998 Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Fruit And Spice Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Rye Blend 1 1/2 cups King Arthur's Special Bread Flour 1 1/2 teaspoons salt 3 tablespoons brown sugar 1 1/4 cups water 2 teaspoons instant yeast 2 tablespoons butter 1/2 cup chopped pecans 1 cup currants or raisins In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients except the currants and pecans, 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, kneading in the currants and pecans during the final couple of minutes. Place the dough in a lightly greased bowl, and allow it to rest for 1 hour; it'll become quiet puffy, though is may not double in bulk. You may also use your bread machine, set on the Dough cycle, to prepare the dough to this point. Shape the dough into a ball, and place it on a lightly greased sheet pan. Cover the pan with a dough cover, or some lightly greased plastic wrap. Allow the loaf to rise for 45 minutes to 1 hour, or until it's puffy. Bake the bread in a preheated 350 degree F oven for about 40 minutes (Tenting it lightly with aluminum foil for the final 15 minutes) until its interior registers 190 degrees F on an instant-read thermometer. Yield: 1 loaf, about 16 servings. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Rice Muffins Recipe By :Grandma's Muffin House Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 1 Tablespoon baking powder 1/2 Teaspoon cinnamon --- 1 Egg -- Beaten 1/3 cup Butter -- Melted 1 cup Milk --- 1/2 cup Honey 1 cup Rice -- Cooked 2/3 cup Raisins Preheat your oven to 400(. Sift the first 4 ingredients together. Stir in your eggs, butter and milk, just till moistened. Pour the honey over the rice and raisins, then fold into your batter. Fill paper-lined or Pam sprayed muffin tins full and bake approximately 20 minutes. >From: Angie Phillips - - - - - - - - - - - - - - - - - - - NOTES : Hi all you wonderful bread bakers! Here's my first contribution. My sister's boss requests me to make these for her alot. They are definitely great breakfast muffins. They remind me of rice pudding. Enjoy! * Exported from MasterCook * Rolled Raisin Bread Recipe By :TaktEZ@aol.com Serving Size : 18 Preparation Time :3:30 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 3/4 cup hot water -- PLUS 2 tablespoons hot water 4 tablespoons margarine, unsalted 1 egg 1/4 cup potato flakes 1/2 teaspoon salt 4 tablespoons sugar 2 tablespoons nonfat dry milk 1/8 teaspoon ascorbic acid 3 cups bread flour 2 1/2 teaspoons yeast 1 cup raisins FILLING 2 tablespoons margarine -- melted 1/4 cup sugar -- mixed with next item 2 tablespoons cinnamon Place in all dough ingredients except raisins in machine in manufacturers recommended order and process in raisin bread mode. When "Add Ingredient" signal sounds, add raisins. When the cycle is completed, do the following: On a board, roll out the dough into a rectangle 9"x25", brush dough with melted margarine and sprinkle the sugar cinnamon mixture evenly over the top. Roll dough along short edge to form 9 in.loaf and seal edges. Place in a well greased 9"x5" loaf pan. Raise until doubled in bulk. 45 min. to 1 hr. then bake at 350 F for about 30 min. - - - - - - - - - - - - - - - - - - - NOTES : Here's my recipe for "swirled" raisin bread. It's great toasted. You can put a white icing on the top of you like but I don't because it screws up the toaster. * Exported from MasterCook * Rosemary Fougasse Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 batch Amy's Crusty Italian Bread -- see recipe 3 tablespoons fresh rosemary -- chopped A variation on the Crusty Italian Bread Mix the dough according to the instructions given in the recipe. After the dough has taken its first rise for 1 1/2 to 2 hours (or overnight) it can be shaped into a fougasse. Place the dough on a lightly floured surface and pat it into a long narrow rectangle. Sprinkle a layer of chopped rosemary over the surface of the dough being careful to cover the edges too. Fold the dough in thirds like a business letter, the top third over the middle of the dough, then the bottom third over that, completely overlapping the two. Press the 3 open sides of the fougasse tightly shut. Cover the bread well with plastic wrap and let rise until doubled in bulk, about 1 to 2 hours. Thirty minutes before baking, preheat the oven to 475 degrees. Place a baking stone in the oven to preheat and position an oven rack just below the stone. Sprinkle a peel or upsidedown baking sheet generously with cornmeal and place the fougasse on top, stretching it slightly to make it into a square. Cut a decorative pattern, such as a leaf or a ladder, into the dough with a dough cutter. Spread and stretch the loaf until the cuts form large openings. Be sure the fougasse is loosened from the peel, then carefully slide it onto the baking stone. Using a plant sprayer, quickly mist the bread with water 8 to 10 times, then quickly shut oven door. Mist again after 1 minute. Then mist again 1 minute later. Bake for about 10 minutes, then reduce the temperature to 450 degrees and bake 15 minutes longer or until the loaf sounds slightly hollow when tapped on the bottom and the crust is a medium to dark brown. (If the crust is not brown enough, the bread will soften as it cools.) Transfer the bread to a rack to cool for at least 30 minutes before serving. Yield: 1 fougasse >From: "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Russian Black Bread #7 Recipe By :becktech@txdirect.net Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 2 (medium loaf): 2 tsp. yeast 1 cup coarse ground rye flour 1 1/2 cups Eagle Mills Bread Machine Flour -- * 1/2 cup oat bran 1/4 tsp. fennel seed 2 tsp. caraway seed 1 tbs. Postum -- ** 1/2 tsp. minced dried onion 1 1/2 tbs. unsweetened cocoa powder 3/4 tsp. salt 3/4 tsp. sugar 1 tbs. vinegar 2 tbs. vegetable oil 1 tbs. barley malt syrup 1 cup water * (if you use other flour brand, add 2 tbs. vital gluten powder) ** (dry drink mix. You can use instant coffee, but the Postum adds an additional "grain" flavor.) Light crust setting. This step is optional. Again, I take this from the machine after the last knead, hand knead in barley flakes and groats. I like to bake mine in the oven in the traditional round loaf style if I have time. But, it may be returned to the machine and baked. - - - - - - - - - - - - - - - - - - - NOTES : This recipe has a different flavor than my other recipe does... both are good.) * Exported from MasterCook * Russian Black Bread #8 Recipe By :becktech@txdirect.net Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 (one pound loaf) 1 1/2 Tsp. active dry yeast -- (Red Star) 1 1/2 Cups Eagle Mills Bread Machine Flour -- (this brand makes a BIG difference!) 3/4 Cup coarse ground rye flour 2 Tbs. dry milk powder 1 1/2 Tsp. Postum -- (hot drink powder) 1/2 Tsp. salt 1 Tsp. aniseed 1 Tsp. orange zest -- (fresh is best) 1 Tbs. vegetable oil 1/4 Cup barley malt syrup -- (dark corn syrup is okay but not as good) 5/8 Cup water 2 Tbs. Kitchen Bouquet -- * -- (adds flavor plus dark coloring) * (total liquid is 3/4 cups if you do not want to add the Kitchen Bouquet.) Sprinkle with barley flakes and groats after last rise. I like to take it out of the machine after the last knead cycle and knead in barley flakes and groats for more true texture and crunches. Then return to machine or continue rising for oven baking. - - - - - - - - - - - - - - - - - - - NOTES : This recipe was developed by me after several years of experimenting... * Exported from MasterCook * Saint Lucia Buns (Lussekatter) Recipe By :Savoring the Seasons of the Northern Heartland Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made International Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 2 teaspoons toasted saffron threads -- * 2 packages active dry yeast -- (or 2 scant tablespoons) 1/2 cup sugar 1/2 cup warm water -- (105 to 115 F) 1 stick butter -- softened -- (8 tablespoons) 1 egg 1 teaspoon salt 2 cups unbleached all-purpose flour Vegetable oil Raisins for garnish Melted butter for brushing the tops of the buns 1 egg -- beaten with 1 tablespoon water 2 tablespoons sugar Makes 20 to 24 buns. Toasting the saffron threads before steeping them in hot milk gives the bread its intense flavor and rich color. *Place the saffron in a dry, heavy skillet and toast over medium-high heat for several seconds, stirring with a wooden spoon, until the threads become slightly darker. Scald the milk in a small pan by bringing it just to a boil and removing it from the heat; then set it aside, add the saffron threads, and allow to cool to lukewarm. Dissolve the yeast and sugar in the warm water. In a large bowl, combine the milk, yeast, butter, egg, salt, and 3 cups of the flour. Beat the mixture until smooth. Stir in enough of the remaining flour to make a soft dough. Turn the dough onto a lightly floured surface and knead it until smooth. Place the dough in a greased bowl, cover, and allow to rise until double in bulk, about 1 hour. Punch the dough down and divide it into 24 parts. To make Lucia Buns, lightly form each piece into a rope; place one rope on top of another to form an X. Place a raisin at the end of each X. Put the buns on a greased cookie sheet. Brush the tops with melted butter and allow them to rise until doubled. Brush the egg-and-water mixture lightly over the buns. Sprinkle the buns with the sugar and bake them in a preheated 350 F oven for 15 to 20 minutes. Remove from the oven and cool on wire racks. Savoring the Seasons of the Northern Heartland by Beth Dooley and Lucia Watson, Knopf, 1994. >From: Kathleen - - - - - - - - - - - - - - - - - - - NOTES : The Swedish name Lussekatter means "Lucia's cats," from the pagan belief that Lucia's light helped send off the evil spirits who, disguised as cats, lurked in dark corners on bleak winter nights. The stylized shape of these open-cross buns is thought to ward off the devil. The dough is also shaped into a braid made to hold candles and used as a centerpiece on the Saint Lucia Day table. * Exported from MasterCook * Salt Rising Bread #4 Recipe By :Cook and Tell, by Joel Dortch, Apple Valley, CA* Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made White Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***STARTER*** 1/2 cup cornmeal 1 teaspoon sugar 1 cup buttermilk ***BREAD*** 1 1/2 cups buttermilk 2 teaspoons salt 5 cups bread flour -- plus up to 2 cups flour -- if needed TO MAKE THE STARTER: Stir cornmeal and sugar blend. Warm milk and mix with cornmeal mixture. Set in a warm spot for 24 hours to allow fermentation. The starter should then have expanded and have a nice odor. If the mix is not light and bubbly, give it another 24 hours or add half a cup of your sourdough starter and set aside in a warm spot for an additional 12 hours. It must be kept warm at all times. TO MAKE THE BREAD: Pour complete starter, buttermilk, sugar, salt and 3 cups of the flour into a large bowl. Mix thoroughly, cover with plastic wrap, and let ferment an additional 3 to 4 hours, sometimes longer if the area is cool. When it is light and bubbly, add remaining flour to make a moderately stiff dough. Knead the dough until smooth and elastic, about 10 minutes. Grease bowl and place dough back in it for a third rising. When about double in bulk, or when a finger hole stays in the dough after it has been pressed, divide dough into two equal pieces. Roll out remaining air in the dough. Shape and place dough into 2 well-greased 9-inch loaf pans, or make 2 round loaves and place on a cookie sheet. Let rise once again until doubled in bulk. Bake in a 375-degree oven for 35 minutes or until loaves are lightly browned and sound hollow when "thunked" with your fingers. Remove from pan and cool bread on wire rack. Notes: Food News 20 May 1998 Joel "Dutch" Dortch, executive director of Happy Trails Children Foundation in Apple Valley, wrote that he, too, has been looking for salt-rising bread. Dutch grew up in Birmingham, Ala., back in the 1950s, eating salt-rising bread made by a neighborhood deli/bakery. Later in Southern California he bought the bread made by the Van de Kamp's Bakery at Stater Bros. markets. Since Van de Kamp's bakeries went out of business he has been unable to find the bread. Dutch feels many bakeries are missing a great opportunity by not making this bread available. He is certain it makes the best toast of any bread including sourdough, raisin or English muffin. Dutch shares this recipe taken from the current issue of American Cowboy magazine. Hanneman (phannema@wizard.ucr.edu) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt Rising Bread #5 Recipe By :Cook and Tell,Kathy Latimer, Riverside, CA Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium potato -- peeled and thinly sliced 2 cups boiling water 2 tablespoons cornmeal 1 tablespoon sugar 1 1/2 teaspoons salt -- divided 2 packages dry yeast 1 cup milk -- scalded 7 cups unsifted flour 2 tablespoons cooking oil 1/4 teaspoon baking soda STARTER: To make the starter place the potato slices in a bowl. Pour the boiling water over the potato slices. Stir in cornmeal, sugar and 1/2 teaspoon salt. Set the bowl in a warm place (such as gas oven with pilot light on or an electric oven with the interior light on), not covered for about 24 hours to develop the starter. DOUGH: Strain the starter mixture and discard the potato. Add enough water to make 1 3/4 cups of liquid. Add dry yeast and stir to dissolve. Stir in 3 cups of the flour, milk, oil, 1 teaspoon salt and the baking soda. Beat well. Cover and let rise in a warm place until very light, about 1 hour. Stir in enough of the remaining flour to make a moderately stiff dough. Turn dough out onto a lightly floured surface and knead dough until smooth and elastic, about 6 to 8 minutes. Divide dough in half. Cover and let rest 10 minutes. Shape into 2 loaves. Place in greased 9-by-5-by-3-inch loaf pans. Let rise in a warm place until nearly doubled, about 45 minutes. Bake in a 375-degree oven for 30 to 35 minutes or until loaves sound hollow when rapped with the end of wooden spoon. Turn out of pans onto rack to cool. Makes 2 loaves. Notes: Food News 20 May 1998 "When I was a young girl my mother and I had Van de Camp's salt-rising bread for breakfast every morning. The last 8 to 10 years we have not been able to find it at any stores. My mom found this recipe that most resembles the Van de Kamp's bread," Kathy Latimer of Riverside wrote in answer to a request made by Betty Smith of Riverside, whose parents used to buy salt-rising bread from Van de Kamp's bakery. Kathy's recipe may not use the old method for making salt-rising bread, but who can question success? Hanneman (phannema@wizard.ucr.edu) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt Rising Bread #6 Recipe By :American Regional Cookery Serving Size : 16 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Jewish White Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Milk -- Scalded 1 1/2 Tsp Salt 2 1/2 Tbsp Sugar 1/4 cup White Cornmeal 1 cup Water -- Lukewarm 2 Tbsp Lard Flour Milk Let milk cool to lukewarm and add salt, half the quantity of sugar, and the corn meal. Pour the mixture into a stone crock of jar, cover, and set in a bowl of hot water. Keep in a warm place about 6 hours, or until it ferments. When gases escape freely, pour in the lukewarm water, and add lard, remaining sugar, and 2 cups of flour, beating well. Put jar back in bowl of hot water, and let rise until batter is light and bubbly. Turn into a warmed mixing bowl, and gradually stir in enough more flour to make rather stiff dough. Turn onto a floured board and knead for 12 minutes. Put into 2 greased bread tins, brush with milk, cover with a clean cloth, and let rise in a warm place until two and half times original bulk. Bake in moderately hot oven (375 degrees F.) for 10 minutes. Lower heat to 350 degrees F. and bake 25 minutes longer. Makes 2 loaves This recipe comes from an out-of-print book called "American Regional Cookery", written by Sheila Hibben, dated 1947. >From: waynew@visi.net (a reader) Newsgroups: rec.food.baking >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salt Rising Bread #7 Recipe By :Cook and Tell: Kelly Fisher, Moreno Valley Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Vegetable & Herb Breads White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***STARTER*** 12 ounces red boiling potatoes -- thinly sliced do not peel, about 2-oz per potato 2 1/2 teaspoons salt 2 1/2 teaspoons sugar 2 tablespoons white cornmeal -- water-ground only 2 tablespoons flour 4 cups boiling water ***SPONGE*** 4 cups flour 1 teaspoon baking powder 1 teaspoon salt ***DOUGH*** 3/4 cup milk 2 tablespoons butter 5 cups flour -- plus 1 cup flour -- or as needed TO MAKE STARTER: Combine the raw potato slices and the salt, sugar, cornmeal and flour in a large bowl. Toss well and pour the boiling water over the mixture. Stir around to to dissolve the dry ingredients. Cover and put in a warm place 15 to 18 hours, until frothy and sour smelling. If you have any doubt, it is not ready. Strain the fermented starter well. Gently press the potatoes but do not break then up or force through the strainer. Discard the potatoes. TO MAKE THE SPONGE: Sift together the flour, baking powder and salt. Add to the starter and beat very well. Cover and let rise until doubled. Reserve 1 cup of the sponge and refrigerate for the next batch if you intend to bake again soon. It will not hold more than 2 or 3 days. TO MAKE THE DOUGH: For the dough, heat together the milk and butter until the butter melts. Reserve 2 tablespoons of this liquid for glazing the loaves. Add the rest of the liquid to the sponge along with the flour. Beat well until a stiff dough forms. Turn out onto a floured surface and knead very well, at least 10 minutes. Divide into 3 loaves and place in greased loaf pans, cover, and let rise about 2 hours or until doubled. Slash the top of the loaves with a very sharp knife, brush with reserved milk/butter mixture, and bake in 400-degree oven for 15 minutes. Reduce heat to 350 degrees and bake for 40 minutes more. Makes 3 loaves. Notes: Food News 20 May 1998 Hanneman (phannema@wizard.ucr.edu) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Bread Recipe By :More Bread Machine Magic 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 Water -- (1 1/2 to 1 5/8) 1 tbsp. Olive oil 1 tbsp Sugar 1 1/2 tsp. Salt 1 1/2 cups Bread Flour 1 1/2 cups Semolina Flour 1 1/2 tsp. Yeast >From: Mary - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Senior Shrove Tuesday Buns Recipe By :Star Tribune, 4/8/98 Serving Size : 10 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Holiday And Gift Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water -- (110 to 115 degrees) 1 egg, lightly beaten -- divided 2/3 cup warm cream or milk 1/4 cup sugar 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/2 cup softened butter -- 1 stick 3 1/4 cup sifted all-purpose flour -- divided, up to 3 4 ounces almond paste sliced into 10 equal pieces 1/2 cup heavy cream -- whipped powdered sugar -- for garnish hot milk -- for serving cinnamon -- for serving In large mixing bowl dissolve yeast in warm water. Combine half of lightly beaten egg with cream and add to dissolved yeast. Stir In sugar, salt, cinnamon, butter and a few tablespoons flour. Use wooden spoon to gradually beat in remaining flour to form soft dough. On lightly floured surface knead dough until smooth and elastic, about 10 minutes. Place dough in lightly buttered bowl; turn dough to grease entire surface. Cover bowl and let dough rise in warm place until doubled, about 11/2 hours. Punch down risen dough. On lightly floured surface knead dough slightly, until smooth. Shape dough into 10 round buns. Place buns on greased baking sheet let buns rise in warm place until almost doubled, about 45 minutes. Preheat oven to 400 degrees. Brush risen buns with remaining lightly beaten egg. Bake buns at 400 degrees until golden brown, about 10 to 12 minutes. Cool buns on rack. Slice off tops of buns. Place slice of almond paste onto each bottom bun and garnish each with generous tablespoon of whipped cream. Replace tops; sprinkle buns with powdered sugar. Place buns In deep individual dishes and serve with hot milk and cinnamon. Makes 10. Each serving contains approximately1I other carb. exch., 2 bread/ starch exch, 4 fat exch. 360 calories, 42 gm. carbohydrate, 7gm. protein, 19 gm fat (including 10 gm sat. fat), 140 mg sodium 52 mg, calcium and 2 gm. Dietary fiber. This recipe, furnished by the American Swedish Institute in Minneapolis, comes from "Best of Swedish Cooking and Baking." by Marianne Gronwall van der Tuuk. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Pan Rolls Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 Cup sugar 1 1/2 Teaspoons salt 2 Packages active dry yeast 4 3/4 Cups all-purpose flour 4 Tablespoons margarine or butter -- softened 2 Large eggs 1 Tablespoon sesame seeds 1 Cup water -- warmed 1. In large bowl, combine sugar, salt, yeast, and 1 1/2 cups flour. In 1-quart saucepan, heat 4 tablespoons margarine or butter (1/2 stick) and 1 cup water until very warm (120 to 130 degrees F.). Margarine or butter does not need to melt completely. 2. With mixer at low speed, gradually beat liquid into dry ingredients just until blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. In cup, refrigerate 1 tablespoon egg white for brushing on rolls later. Into flour mixture in bowl, beat in remaining eggs with 1/2 cup flour to make a thick batter; continue beating 2 minutes, scraping bowl often. With wooden spoon, stir in 2 1/4 cups flour to make a soft dough. 3. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball; place in greased large bowl, turning dough to grease top. Cover and let rise in warm place (80 to 85 degrees F.) until doubled, about 1 hour. 4. Punch down dough. Turn dough onto lightly floured surface. Cut dough into 4 pieces; cover and let rest 15 minutes for easier handling. 5. Grease 13" by 9" metal baking pan. In small saucepan, over low heat, melt 1 tablespoon margarine or butter. Roll 1 piece of dough into a 16-inch-long rope. Cut rope into four 4- inch-long rolls. Repeat with remaining dough to make 16 rolls in all. Brush rolls with melted margarine or butter and arrange in pan to make 2 lengthwise rows of 8 rolls each. Cover; let rise in warm place until doubled, about 30 minutes. 6. Preheat oven to 400 F. Mix reserved egg white with 1 teaspoon water. Brush rolls with egg-white mixture; sprinkle with sesame seeds. Bake rolls 15 to 20 minutes until golden and rolls sound hollow when lightly tapped with finger. Cool rolls in pan on wire rack 10 minutes. Place second rack on top of pan; invert rolls onto rack, then invert back onto first rack so rolls are right-side up. Serve rolls warm. Or, cool rolls to serve later. Reheat if desired. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Seed Bread Recipe By :The New Complete Book of Bread Machine Baking Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Pound Loaf (8-10) Servings) 3/4 cup Water 2 Tsp Canola Oil 1 1/2 Tbsp Honey 3/4 Tsp Salt 1 Tbsp Toasted Sesame Seeds 1 1/4 cup Whole Wheat Flour -- (6.8 Ounces) 1/2 cup Flour, Unbleached -- (2.6 Ounces) 2 Tbsp Gluten Flour 1 1/2 Tbsp Powdered Whey 1 1/2 Tsp Active Dry Yeast --- -- 1 1/2 Pounds Loaf (12-14 Servings) 1 1/4 cup Water 1 Tbsp Canola Oil 2 Tbsp Honey 1 1/4 Tsp Salt 1 1/2 Tbsp Toasted Sesame Seeds 2 1/4 cup Whole Wheat Flour -- (12.2 Ounces) 1/2 cup Flour, Unbleached -- (2.6 Ounces) 3 Tbsp Gluten Flour 2 Tbsp Powdered Whey 2 Tsp Active Dry Yeast Put the ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Nutrient Analysis per Serving: Calories: 128 Carbohydrates: 24 Protein: 5 Fat: 2 Fiber: 3 >From: Angie Phillips - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sesame Semolina Braid Recipe By :King Arthur catalog Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Italian Style flour -- (8 1/2 ounces) * 1 cup semolina flour 2 teaspoon. instant yeast 1 1/2 teaspoon. salt 2 tablespoon. non-diastatic malt -- or sugar (I used sugar) 2 tablespoon. olive oil 1 cup water 1 egg white 1/4 cup toasted sesame seeds * I used all purpose plus 1T vital wheat gluten after reading their description of Italian style bread which is "between that of a typical American all-purpose flour.....and a pastry flour" I used by bread machine for mixing, kneading, and the first rise, ie the "dough setting Removed it from the machine after the first rise and divided into 3 logs, braided and let it rise again. When "doubled and puffy looking" I brushed it with the egg white and at this point it collapsed and did not recover. Sprinkled it with the seeds and baked at 400F for 18 to 20 minutes. It was delicious but dense. Guess I will try spraying it with water next time and hope the seeds stay on. >From: "Jane D. Fidler" - - - - - - - - - - - - - - - - - - - NOTES : This deflated when I brushed it with egg white prior to sprinkling the sesame seed on the loaf. It is from the . * Exported from MasterCook * Seven Grain Bread #2 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 1/4 Cups water -- plus 2 Tablespoons water 2 Tablespoons Canola Oil 1/4 Cup honey 1 1/2 Teaspoons salt 1 1/2 Cups wheat flour 1 1/2 Cups bread flour 1/3 Cup 7 Grain Mix 2 Tsp. yeast Place all ingredients in baking pan in the order listed. Bake on the regular or whole wheat setting. >From: Mark and Jen Wesner - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven Grain Bread #3 Recipe By :The Bread Machine Bakery Book, Richard W. Langer 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 seven-grains cereal 1 1/2 cups boiling water 1/4 cup honey 3 tablespoon. olive oil 3 cups bread flour 1 teaspoon. salt 1 tablespoon. Vital Wheat Gluten 2 teaspoon. active dry yeast Put the cereal in the baking pan and add the boiling water. Let the mush cool to just warm unless your machine has a separate yeast dispenser (like my Panasonic). Add the honey, olive oil, flour, and salt. Top it off with the yeast unless directed otherwise by your machine. Bake on full, whole wheat, or multi-grain cycle. Since it has no eggs or milk, it should do well on an overnight cycle too though I haven't tried this yet (but I will soon). "The Bread Machine Bakery Book" by Richard W. Langer (Published by Little, Brown (c) 1991). >From: "Mike Hammel" - - - - - - - - - - - - - - - - - - - NOTES : I just cooked a 7 grain cereal bread in my ABM the other night. It turned out great. The whole family loved it. I used 7-grain Hot Cereal from Arrow Head Mills which I found in the 'organic' foods section of a local (and big) grocery store. The recipe is an adaptation.