* Exported from MasterCook * Alma Blueberry Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads: Quick & Muffins Fruits Sweet Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Butter 1 Teaspoon Orange rind -- grated 1/4 Cup Boiling water 2 Cups Flour -- sifted 1/2 Cup Orange juice 1 Teaspoon Baking powder 1/2 Teaspoon Salt 1/4 Teaspoon Baking soda 3 Teaspoons Orange rind -- grated 1 Cup Fresh blueberries 1 Egg 2 Tablespoons Orange juice 1 Cup Sugar 2 Tablespoons Honey Preheat oven to 325F. Melt butter in boiling water in small saucepan. Add 1/2 cup orange juice and 3 tsps. orange rind. Set aside. In mixing bowl, beta egg with sugar, until light and fluffy. In separate bowl, combine flour, baking powder, baking soda, and salt. Add dry ingredients to egg-sugar mixture alternately with orange mixture. fold in blueberries. Pour batter into large, greased loaf pan. Bake about 1 hour and 10 minutes. turn bread out onto rack to cool Mix 2 Tb. orange juice, 1 tsps. rind, and t Tb. honey together. Pour over bread, while hot. Let stand and cool. Source: Cooking in the New South by Anne Byrn Phillips. Published by Peachtree Publishers, Limited. ISBN: 0-931948-52-5 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Brown Betty Bread Recipe By : Serving Size : 10 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) 1 1/4 cups buttermilk 2 tbsps unsweetened applesauce 2 cups whole wheat flour 1 cups bread flour -- or unbleached white flour 1/3 cups old-fashioned rolled oats 1 tbsp oat bran 1 tbsp crushed wheat cereal -- or bulgur 1 tsp salt 1/4 tsp baking soda 2 tbsps brown sugar 1 tsp cinnamon 1 pinch freshly ground nutmeg 4 tsps butter 2 tsps active dry yeast 1/3 cups lightly floured raisins Pour buttermilk and applesauce into bread machine. In a mixing bowl or large 4-cup measure, combine and stir together flours, oats, bran, wheat cereal, salt, soda, sugar, cinnamon and nutmeg. Pour mixture into bread machine. Place 1 tsp butter into each corner of bread machine container. Make a well in the center of dry ingredients and add yeast into it. Set machine for 1 1/2 lb loaf. At signal, add raisins. Source: "Veggie Life Autumn 2000" From "Jennifer Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Gerry Walker, Blairsville, GA Gerry writes, "Remember Apple Brown Betty? My Grandmother baked it during apple harvest - a crunchy cinnamonny apple and oatmeal treat." She combined her Grandma's recipe and a favorite buttermilk soda bread to come up with this tasty bread machine loaf. From ???@??? Tue Nov 07 18:11:10 2000 * Exported from MasterCook * Banana Muffins Recipe By :Alison Holst Serving Size : 12 Preparation Time :0:30 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- WET INGREDIENTS 50 g butter -- melted (2 oz) 3/4 cups brown sugar 1 egg 1 1/2 cups mashed bananas -- 3 or 4 1 tsp vanilla DRY INGREDIENTS 3/4 cups flour 3/4 cups wholemeal flour 1/2 cups bran -- (I use wheatgerm) 2 tsp baking powder 2 tsp cinnamon OPTIONAL 1/2 cups walnuts -- chopped 1/2 cups sultanas milk if needed Mix all the wet ingredients together in one bowl. In another (large) bowl mix all the dry ingredients. Now add the wet lot to the dry lot and stir JUST UNTIL MIXED. If you beat away with mad abandon, it makes the muffins tough. Depending on how sloppy the bananas were, you may need to add 2 to 3 tablespoons of milk if the mixture is stiff. Bake in greased muffin pans (12 big or 24 smaller or 6 enormous) at 200 C, 400 F. 12 big ones take about 20 minutes. When they are done, the middle springs back when pressed. From MarkandSue@highland.cix.co.uk (Mark and Sue Thomas) - - - - - - - - - - - - - - - - - - - NOTES : These are the BEST muffins I have tasted. They are lovely and moist. They freeze really well. All muffins are better when fresh, so freeze any that you are not going to eat the same day, and defrost in the microwave as you need them. They are great for using up over ripe bananas (those ones you forgot about in the fruit bowl). I mash mine with a potato masher or you could use a fork - leave some lumps rather than pureeing them. The little banana lumps are lovely when cooked..... * Exported from MasterCook * Banana Nut Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon salt 2 tablespoons lemon juice 2 cups mashed -- peeled ripe bananas -- (4 to 6 bananas) 3/4 cup lightly salted butter or margarine -- at room temperature 1 1/2 cups granulated sugar 3 large eggs 3/4 cup milk 3/4 cup chopped walnuts or pecans -- * * I always leave these out -my family doesn't like nuts in baked goods) 1) Heat oven to 350 degrees F. Grease two 9x5x3-inch loaf pans 2) Sift flour, baking powder, baking soda and salt into a medium-size bowl. 3) Mix lemon juice with bananas. 4) In a large bowl, beat butter and sugar until creamy. Add eggs 1 at a time, beating well after each addition. 5) Add dry ingredients to the butter mixture about a third at a time, alternating with the milk, about one half at a time. Mix well after each addition and scrape sides of bowl often. 6) Fold bananas and nuts into batter. Divide batter into prepared pans. 7) Bake 50 to 55 minutes or until a cake ester inserted in the center comes out clean. 8) Place pan on a wire rack to cool for about 10 minutes. Remove bread from pan and let cool completely. 9) Wrap bread tightly in transparent plastic wrap or aluminum foil ans store overnight before slicing. Makes 2 loafs. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : It's worth getting extra bananas when they are on sale for this bread. The bananas can be frozen until you get enough to use. This recipe is from "The Redbook Breadbook", published 1977 Bananas are ripest and bet when they are soft and heavily speckled - and just right for banana bread. --- That banana bread recipe looks fabulous. I'm going to make it tonight. Did you know that if your bananas aren't ripe and soft, you can freeze them (I do it in ziplock bags) and when they defrost they're just right for making banana bread. [Blanche007@aol.com] * Exported from MasterCook * Basic White Crackers Recipe By :Crackers!, Linda Foust & Tony Husch Serving Size : 95 Preparation Time :0:00 Categories : Crackers Daily Bread Mailing List Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour 1/4 Tsp Salt 2 Tbsp Butter Or Margarine Softened, (1/4 Stick) 1 cups Milk -- Approx Salt For Tops -- Optional These basic crispy crackers go well with soups, salads, dips, appetizers, and cheese. They will remind you of childhood rainy days and tomato soup. Preheat oven to 325F. In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tbsp of milk. Divide the dough into 3 equal portions for roll the crackers paper thin. They will look almost translucent. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers into 2" squares. Handling them gently, transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 - 25 min, or until lightly browned. Cool on a rack. Yield: 95 - 100 Variations: This basic recipe can be the starting pint for much interesting experimentation. Simply varying the flour or liquid can produce an entirely new cracker unavailable anywhere but in your kitchen. From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 13.3 Fat 0.4g Carb 2.1g Fib 0g Pro 0.4g Sod 9mg CFF 24.6% From ???@??? Tue Nov 07 18:13:40 2000 * Exported from MasterCook * Beer Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cup self-rising flour 1/4 cup sugar 12 oz beer -- at room temp 1 egg Combine flour and sugar make a well and put in egg and then add beer. Stir up it may have small lumps that is fine. Do not overmix. Bake in a 9x5 loaf pan at 375 degree for 65 to 70 min. From aklatt@trxinc.com (Arlene Klatt) - - - - - - - - - - - - - - - - - - - NOTES : I have not made it. I got this from my sister-in-law and I have eaten it at her home. * Exported from MasterCook * Beer Cheese Bread #3 Recipe By :The Best of Cooking Light: Classics, 1998, page 48 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 Cup beer 1/4 Cup stick margarine or butter 3 1/2 Cups bread flour -- divided 1 Tablespoon sugar 1/2 Teaspoon salt 1/2 Teaspoon dry mustard 1/4 Teaspoon ground red pepper 1 Package dry yeast (About 2 1/4 Tsp) 1 Large egg -- lightly beaten 1 Cup shredded reduced-fat sharp cheddar cheese -- (4 Oz) Cooking spray This bread tasted wonderful on the first try. I cut the butter amount in half, used 1/4 cup Egg Beaters instead of the egg and used fat free cheese. Next time I will use only 1 tablespoon of butter and add more beer to adjust for the difference in liquid amount. The bread disappeared so fast, in huge slices, that it didn't need the fat to retard spoilage. 1. Combine beer and margarine in a small saucepan; place over medium-low heat until very warm (120 to 130F). 2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/2 cups flour and the next 5 ingredients (1 1/2 cups flour through yeast) in a large bowl. Add the beer mixture and egg, and beat at medium speed of a mixer for 2 minutes or until smooth. Stir in cheese and 1 1/2 cups flour to form a soft dough. 3. Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. 4. Punch dough down; cover and let rest 10 minutes. Place in an 8 x 4-inch loaf pan coated with cooking spray. Cover and let rise 40 minutes or until doubled in bulk. 5. Preheat oven to 375F 6. Bake at 375F for 20 minutes. Cover with foil; bake an additional 20 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 16 servings (serving size: 1 slice). Note. Bread may also be cooked in a 1-quart souffle dish coated with cooking spray. Cook at the same temperature for the same amount of time. CALORIES 190 (29% from fat); FAT 4.8g (sat 1.5g, mono poly 1.1g); PROTEIN 5. 3g; CARB 20.9g; FIBER 0.8g; CHOL 18mg; IRON 1.3mg; SODIUM 163mg; CALC 70mg >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Rolls Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Bread Flour 2 Tbsp Honey 1/4 Tsp Salt 1 Tbsp Margarine 1 Pkg Active Dry Yeast 1 Pinch Ground Cinnamon 2 Tbsp Butter -- Melted "A delicious dinner roll that is made from beer, honey, and a slight pinch of cinnamon. Excellent with turkey, roasts etc. Different beer may be substituted, but be advised that a highly hopped beer will create an astringent bitter taste. The unique taste comes from the malt used in making the beer. " 1 Allow 10 to 12 ounces of beer to reach room temperature and go flat. This will take approximately 3 to 4 hours. 2 Combine flattened beer, butter, cinnamon, salt, and honey in the pan of bread machine. Add flour and yeast being careful that the yeast does not touch the liquid. Select Dough setting, and Start. 3 After the dough has risen, remove the dough from the pan. Form into a long loaf; cut and form rolls. Place on a floured baking sheet, cover, and allow to rise for approximately 45 minutes. 4 Brush top of rolls with melted butter. 5 Bake at 350F (175C) for 30 minutes, or until golden brown. Makes 16 - 18 rolls http://allrecipes.iwon.com/menu/day/255/slot1.asp Submitted by: John T. Jurkiewicz From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Scones #2 Recipe By :Nicki Fritz Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fruits Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 1/2 Teaspoon salt 2 Teaspoons baking powder 1/4 Teaspoon baking soda 1/4 Cup butter (or sub 1/4 cup 1% lf cottage cheese) 1 Cup fresh blueberries -- (or any berries ) 2/3 Cup buttermilk (or 2/3 cup skim milk with tbs of vinegar) 1 Tablespoon molasses Mix first 4 ingredients in a large bowl, and cut in the butter (cottage cheese) until mixture resembles coarse crumbs. Combine milk and molasses, and add to dry mix with blueberries. Stir until just combined. Place on floured board or on cookie sheet sprayed with nonstick spray, and pat into a circle 1 inch think. Cut into wedges (8 or 10), separate slightly if on cookie sheet, and if on board, transfer to prepared cookie sheet. Bake at 450F for about 12 minutes until lightly browned. ****NOTE**** I like my scones a little sweet, so I would add 1/4 cup sugar or a few tablespoons of honey next time. These are more like biscuits in taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brummy Buns Recipe By :Home & Freezer Digest Serving Size : 24 Preparation Time :0:40 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FILLING 8 ounces sultanas 2 ounces glace cherries -- roughly chopped 1 teaspoon mixed spice 2 ounces Demerara sugar 1 ounce melted butter 1 tablespoon lemon juice 1 ounce ground almonds SCONE MIX 1 pound self raising flour 2 teaspoons baking powder good pinch salt 4 ounces sugar 4 ounces butter or margarine -- cubed 6 fluid ounces milk - as needed -- more or less ICING 4 ounces icing sugar lemon juice DECORATION -- halved 12 glace cherries Mix together the ingredients for the filling. Grease a large roasting tin, about 14 x16 inches (35 x 40 cm) Make the scone dough (biscuit dough) in the food processor, i.e. whiz all the dry ingredients with cold cubed butter. Then add enough milk to make a soft dough. The original recipes called for 10 fluid oz of milk but I found that was far too much. If you don't have a food processor, mix the dry ingredients and rub in the butter until the mixture looks like bread crumbs. Stir in milk gradually and mix quickly to form a soft dough. Knead the dough lightly and roll out on a well floured board, into a rectangle 16 x12 inches (40 x 30 cm). Brush with a little milk and spread the prepared filling over as evenly as possible. Go right to the edges of the short sides. Press the filling into the dough lightly with the palm of your hand. Working from a long side, roll up the dough like a swiss (jelly) roll. Cut with a sharp knife into 24 slices. This can be quite a sticky process. Place the slices flat onto the greased tin, in 4 rows of 6 buns. If you don't have a large tin, use 2 smaller ones. It is better if the slices almost touch so that the buns meet when cooked. This gives softer sides and makes it easier to ice them. Bake at 425 F / 220 C for 20 - 25 minutes until well risen and cooked through. Leave until cold. Mix the icing sugar and lemon juice to make a fairly soft icing. Drizzle over the buns from the end of a teaspoon, moving backwards and forwards to leave squiggly lines on each bun rather than a solid coating. Decorate with half a cherry if you like. From MarkandSue@highland.cix.co.uk (Mark and Sue Thomas) - - - - - - - - - - - - - - - - - - - NOTES : You can freeze these. Good for hungry runners and bikers. * Exported from MasterCook * Cinnamon Raisin Biscuits Recipe By :Home Cooking, July 1994 Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups White Flour 1/2 cups Wheat Germ 3 Tbsp Sugar 2 Tsp Baking Powder 1 Tsp Cinnamon 1/4 cups Margarine 1 cups Raisins 1/2 cups Milk 1 Egg -- Beaten Heat oven to 400F. Grease cookie sheet. In a large bowl, combine dry ingredients. Cut in margarine until mixture resembles coarse crumbs. Stir in raisins. Add milk and egg, mixing only until flour is moistened. Turn dough out onto cookie sheet. Pat dough into 7" circle. Cut into 8 wedges; do not separate. Brush top with egg (optional). Bake 15 - 20 min, or until light golden brown. Break wedges apart to serve. Makes 8 From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Swirl Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sweet Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 cups Kind Arthur A-P Flour 3 Tbsp Lora Brody's Dough Relaxer 1 Tbsp Instant Yeast 3 Tbsp Butter 3 Tbsp Nonfat Non-Instant Dry Milk 3 Tbsp Sugar 1 cups Water 1 1/4 Tsp Salt Filling: 3/4 cups King Arthur Bakers Cinnamon Filling -- * 3 Tbsp Water I'm submitting 2 versions of a wonderful semi-sweet bread that I've been making the last week or so. Both recipes are of King Arthur Flours origin. The second one posted is my version using a sourdough starter. Have not tried the first entry but my version is really good. There is one small problem. Between the top crust of the bread and the first swirl of cinnamon filling I always get a big gap. I've tried this recipe three times and can't seem to determine how to keep this layer from separating. Perhaps some kind person on the list can give me some hints. The last time I made this loaf I brushed some beaten egg and water over the rolled out dough before adding the cinnamon filling, thinking that might help adhere the filling to the dough...No luck there. In the meantime hope you find either one of these versions to your liking. Makes great toast and King Arthur Flours says it's also good for French toast. *You might substitute super-fine sugar and ground cinnamon to taste. Combine all of the dough ingredients, and mix and knead them together--by hand, mixer or bread machine--till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 1/2 hours. Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 2 hours, or till it's crowned a scat 1 inch above the pan's rim. Bake the bread in a preheated 350F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. YIELD: 1 loaf SOURCE: King Arthur Flour Recipe from their Baker's Cinnamon Filling bag: Item # 3037. Joni repasch >From: "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Pumpkin Rolls Recipe By :Lora Brody Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Rolls Sweet Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1 Tbsp Active Dry Yeast 3 cups All-Purpose Flour -- Unbleached 1 1/2 Tsp Salt 1/4 Tsp Ground Ginger 1/4 Tsp Ground Nutmeg 3 Tbsp Lora Brody's Dough Relaxer -- Note 1 2 Tbsp Real Maple Syrup 1/2 cups Canned Pumpkin Puree -- Unseasoned 2 Tbsp Soft Butter 1 Extra Large Egg 1/3 cups Buttermilk -- Or Sour Cream Or Plain Yogurt 1/2 cups Dried Cranberries For Preparing Pan & Finishing The Rolls: 1 Tbsp Butter -- For Pans 3 Tbsp Butter 1/2 cups Light Corn Syrup -- Plus 1 Tbsp Light Corn Syrup 1 cups Coarsely Chopped Pecans -- (5 Oz) Note 1: optional for a softer, richer dough that is easier to roll out These beautiful, golden crusted rolls will fill your kitchen with a heavenly aroma and make your friends and family happy to help you enjoy them. The dough Relaxer makes the dough easy to roll out and the finished rolls tender and flaky. Place all the ingredients for the dough in the bread machine and program for Dough Cycle. Check the dough after the first five minutes of the first knead cycle and add additional flour as necessary to achieve a smooth, soft ball of dough. Add the cranberries at the very end of the final knead cycle. At the end of the final rise cycle remove the dough to a lightly floured board. Cover with plastic wrap. Coat two 8" cake pans or one 12" deep dish pizza pan generously with the one tablespoon of butter. Place the corn syrup and remaining three tablespoons of butter in a small saucepan set over moderate heat. Whisk until the mixture is smooth and the butter has melted. Pour this glaze into the pan(s) and tilt the pans allowing the entire bottom has been coated. Sprinkle the pecans evenly over the glaze. Roll the dough into 2 long ropes 16" in length. Use a knife or dough scraper to cut each rope into eight 2" pieces. Roll each piece into a ball and place it in the pan. The balls do not have to touch, although it is fine if they do. Cover the pan(s) with plastic wrap that has been sprayed with a light coating of non-stick vegetable spray and allow to rise until double in bulk. Preheat the oven to 400F. and bake the rolls for 20 minutes or until golden brown. Remove the pan(s) and immediately invert onto a rimmed platter so that the glazed side is up. Cool slightly before serving, or serve at room temperature. Lora Brody >From: Blanche007@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Father's Beer Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups self-rising flour 3 Tablespoons sugar 12 oz. beer Preheat oven to 325F and grease two 8-1/2" x 4-1/2" loaf pans or one large 9"x5" pan. Mix ingredients together in a bowl until dough has the consistency of a mud pie. Divide dough between the two small pans or put it all into the one larger pan. Wet fingers with water and smooth the tops of the loaves. Bake for 40 to 60 minutes until bread is golden brown on top. Remove from oven and brush top with melted butter. Note: This doesn't rise very high so doesn't make good sandwich bread, but tastes very good, especially considering the time and effort that goes into it! From CLRob99@aol.com - - - - - - - - - - - - - - - - - - - NOTES : Father's Beer Bread always came out nicely but I haven't made it in years. I clipped the recipe out of a newspaper in 1980. The second one is for beer bread made in the microwave which was contributed to Sunset Magazine many years ago from a reader who got it off a TV cooking show. I haven't tried that one. A note on beer bread in general: The beer gives an unusual, slightly salty taste to bread, but beer varies, so you may need to experiment to find a brand that gives you the amount of saltiness you prefer. * Exported from MasterCook * Finnish Rye Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains And Cereals Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups boiling hot water 1/4 cups brown sugar 1/4 cups molasses 2 Tbsp shortening 1 Pkg yeast 1/4 cups warm water 1/2 Tsp Anise Seed -- Optional 1 Tsp Fennel Seed -- Optional 3 Tsp Grated Orange Peel 2 cups Rye Flour 3 1/2 cups White Flour Cool first 4 ingredients to lukewarm; add yeast softened in warm water. Add: 1/2 tsp. anise seed 1 tsp. fennel seed (optional) 3 tsp. grated orange rind Add 2 cups rye flour; mix well. Add 3 1/2 cups white flour; mix well. Knead on floured board until elastic. Let rise until doubled in bulk. Form into loaves and put into greased pans and let rise. Bake 1 hour in 350F oven. Makes 2 loaves. Double recipe for more. >From: robert & Keri Cathey - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Finnish Rye Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Rye Flour 2 1/2 cups White Flour -- Unbleached 1 1/2 cups Hot Water 2 Tbsp Butter 1 Tbsp Sugar 2 Tsp Salt 2 Pkg Yeast 1/2 cups Warm Water I do have a wonderful recipe for Finnish bread that I have made for 30 years & it does taste to me like the breads I've had in Finland. Stir butter, sugar & salt into the hot water & let cool to lukewarm. Add yeast to the warm water & allow to begin to bubble. Then add to the first mixture in a large bowl. Mix in the rye flour & beat well. Add 2. unbleached flour & blend well. Sprinkling the last half-cup of flour onto a flat surface, knead for about 10 mins., adding more white flour as needed (here in Louisiana, it is humid so I always need to add a fair amount more.) Knead until smooth & shiny, roll into a ball & place in a greased bowl. Rub the melted butter or oil over the surface, cover bowl lightly & set in a warm place to rise. When an imprint of your finger stays indented, it is ready. Should take about an hour. Punch down, knead lightly, and divide into two round loaves. Place on a nonstick or greased baking sheet & flatten them to about one inch thick. Cover & let rise until almost double. Bake at 400F for 25-30 mins or until they sound hollow when tapped on the bottom. Let cool on a rack. Makes 2 round loaves >From: Margaret Combs My children cut their teeth, literally, on this bread, though for them I used whole wheat in place of the rye. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flax Cinnamon Buns (Bread Machine) Recipe By :Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***DOUGH*** 1 2% milk 3/4 cup 1 egg 3 cups all-purpose flour 3/4 cup ground flax seed 1/2 teaspoon salt 3 tablespoons granulated sugar 4 tablespoons margarine or butter 2 teaspoons fast rising instant yeast ***FILLING*** 3 tablespoons margarine or butter 1/3 cup granulated sugar 1 tablespoon cinnamon 1/2 teaspoon nutmeg -- (optional) ***ICING SUGAR GLAZE*** 1 cup icing sugar 2 tablespoons 2% milk 1/2 teaspoon vanilla Just like mom's, without the fuss! Measure ingredients for dough and place in bread machine pan in order recommended by manufacturer. Select Dough Cycle. Remove dough from pan and place on floured surface. Cover and let rest 15 minutes. Roll dough into a rectangle, about 10 x 15 inches. Spread margarine or butter over dough to within 1 inch of the edges. Sprinkle sugar, cinnamon and nutmeg (if desired) evenly over dough. Roll up dough tightly on long side. Press edges to seal and form into a 12 inch long, evenly shaped roll. Cut roll into 1 inch pieces. Place rolls onto a greased 9 x 13 inch pan. Cover and let rise until double in volume, about 30 to 45 minutes. Preheat oven to 375F. Bake for 20 to 25 minutes or until golden brown. Let cool in pan 10 to 14 minutes. Drizzle with icing sugar glaze. Cut apart and remove from pan. Yield: 12 servings. Serving Size: 1 bun Single Serving Nutrient Values: Calories 338, Protein 7.2 g, Carbohydrate 50.6 g, Fiber 3.6 g, Fat 12.2 g, Polyunsaturates 5.8 g, Monounsaturates 3.9 g, Saturates 2.0 g, Cholesterol 19.0 mg, Sodium 193 mg, Potassium 255 mg, Folate 67 g >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flax Prairie Bread (Bread Machine) Recipe By :Flax Family Favorites at www.flaxcouncil.ca 5/00 Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 tablespoons honey 2 tablespoons canola oil 2 cups bread flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1/3 cup flax seed 2 tablespoons sunflower seeds 1 tablespoon poppy seeds 2 teaspoons fast rising instant yeast A simple bread machine recipe sure to please. Measure ingredients and place in bread machine pan in order recommended by manufacturer. Select Whole Wheat Rapid Cycle. Remove baked bread from pan and let cool on wire rack. Yield: 1 loaf (16 slices). Serving Size: 1 slice. Single Serving Nutrient Values: Calories 141, Protein 4.2 g, Carbohydrate 23.1 g, Fiber 1.3 g, Fat 3.8 g, Polyunsaturates 1.9 g, Monounsaturates 1.0 g, Saturates 0.4 g, Cholesterol 0 mg, Sodium 217 mg, Potassium 105 mg, Folate 29 g. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia On The Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Ethnic Grains And Cereals Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons yeast 1 Cup water -- (100 to 115 F.) 1 Tablespoon honey 1 1/4 Teaspoons salt 2 Tablespoons extra virgin olive oil 2 Tablespoons semolina or corn meal 1 Cup unbleached all purpose flour 2 Cups unbleached bread flour olive oil or cooking spray to grease Place water, yeast, honey, olive oil, semolina (or corn meal) and bread flour in a large bowl or electric mixing bowl with a dough hook. Stir to blend and let rest a moment of two. Stir in salt, than remaining all-purpose flour to make a soft dough. Knead with dough hook or by hand to form a soft, but not-too sticky dough (8-12 minutes). Remove from bowl, lightly oil or spray top of dough and allow to rest, covered with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for another 15 minutes. Otherwise, you may refrigerate the dough in an oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking sheet lightly with semolina or cornmeal. Dimple top of dough with fingertips. Drizzle with olive oil, dust with salt and coarse black pepper and shavings of fresh garlic or sauteed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close cover. Allow bread to "set up" a couple minutes. Reduce heat to "Low". With a metal spatula, ease bread directly onto grill. Bake until done (another 5-8 minutes). If at any time, the bread seems to be cooking too quickly, reduce heat. If you want this dough ready for supper and are out all day, use only 1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine) and allow for a long rise throughout the day. This recipe is a good way to begin breads-on-the-grill baking. Recipe from http://www.betterbaking.com/breadgrillrec.html - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grandma's Brown Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains And Cereals Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Qt Milk -- (4 C) 1 cups molasses 1/2 cups brown sugar 1/2 cups white sugar 2 cups white flour 4 cups Graham Flour -- Or Rye Flour 2 Tsp soda 2 Tsp salt 1 Box raisins "From my maternal Grandmother, who inherited the recipe from her German mother. Every year at our annual family weekend reunion, this is a must, as well as our homemade noodles fixed with salt pork and tomatoes and German Kuchen." Dump measured ingredients into large bowl or pan. Mix well. Put in individual cans with spring tops, or can use soup cans-vegetable cans with waxed paper or foil on top. (Use rubber band to anchor waxed paper). Put in steamer with water 1/2 way up the cans and steam for 2 hours. (If steamer is not available, a Dutch oven with a cover, or even a covered roasting pan could be used). After steaming for 2 hours, put in 350 degree oven for 15 minutes until toothpick comes out clean. (If toothpick test is clean after steaming, this step can be omitted). Makes approximately 5-6 tins. (I spray Pam into the cans before adding batter, and let cool slightly before removing from cans). (Confession from Keri - this is NOT my own family's recipe. I received the recipe with the family reunion description on it, but, alas, no name of the originator.) >From: robert & Keri Cathey - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grille Pizza Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I grill pizza. It's really easy! Make your favorite pizza dough (I sometimes add a tablespoon or two of herbs de provence or some pesto), then chill it well after the final rise (I do this in a gallon size heavy duty Ziplock baggie). Prepare the toppings you want to use - keep them on the light-side as heavy toppings will make the pizza soggy. My favorites are sauteed sliced portobello mushrooms, green onion and stilton, or fresh native tomatoes, chopped with a little garlic, minced onions and basil, or shredded smoked gouda and minced cooked chicken. But any of your favorite topping should be fine - as long as they are cooked first. Heat your grill making sure the upper wire rack is very clean (I spray mine with non-stick vegetable spray to prevent sticking). While the grill is heating divide the dough into apple-sized portions and roll each portion out on a well-oiled worksurface. You want to roll the dough as thin as possible - you might want to try doing it between two sheets of plastic wrap. You are not supposed to have perfect circles - mine usually look like maps of some Baltic country. Thin, well oiled dough is the key to success. When the fire is hot lay one or two pieces of dough on the rack and cover the grill. After 2-3 minutes check the underside. If it looks dry, use a metal spatula to flip the dough over. Add you toppings and cover the grill. Cook for another 3-5 minutes or until the underside is dry and the toppings are melted. Repeat with the other pieces of dough. You can keep the cooked pizzas warm by moving them to the side of the grill where the fire isn't quite so hot. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grilled Garlic Bread Recipe By :Gary Hellermann Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Why don't you do grilled garlic bread? Just take a nice unsliced loaf of your favorite, cut it crosswise into long, inch-thick pieces. Then melt some butter (not margarine...yukkh) and squeeze in some fresh garlic to taste. Don't use garlic powder. It tastes awful, IMHO. You can throw in some pepper, or paprika if you like the color, or sprinkle some parmesan or romano on top (yumm!). Grill the bread lightly on both sides to crisp it up, brush the garlic butter on top, then let it grill a bit longer to heat it thru. Don't let it dry out too much. Fresh grilled garlic bread and a good green salad with balsamic vinaigrette...it doesn't get much better than that! Bon bar-b-q. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hamburger Buns-Grandma Style Dough With Malt Recipe By :found by Madonna [toez-grl@geocities.com] on Internet Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 5 teaspoons dry yeast 1 pinch sugar 1/3 cup oil 1/2 cup sugar 2 1/2 teaspoons salt 1/4 teaspoon malted milk powder -- or syrup 6 cups bread flour milk -- for brushing sesame seeds [Russ' notes: These make wonderful hamburger buns. We use them with Carolina Pork BBQ. Place water, yeast and pinch of sugar in bread machine pan and let stand for a couple of minutes. Add in remaining ingredients. Place machine on dough mode. When cycle is over, remove dough from machine. Gently deflate. Divide dough in 8-10 portions, cover with a clean tea towel and let rest five minutes. Shape each portion into a ball and place, evenly spaced apart, on a parchment paper (I use waxed) lined baking sheet. Place a towel over them. Allow to rise until quite puffy, around 20-30 minutes. Flatten each roll gently with palm of hand. Brush, if desired with milk (it improves the brown color) and sprinkle on sesame seeds. Preheat oven to 375 F. Bake, until nicely browned, around 15-20 minutes. Freeze leftovers. 8-10 Rolls or Buns] "This is a deceptively simple, but enriched white bread, grandma-style dough. Small additions such as malt (if you don't have it, leave it out but check sources before abandoning it prematurely), a touch more sugar, and oil make the sort of dough that commercial bakeries fashion their hamburger rolls with - only these taste a million times better. In fact, the malt, sugar, and oil, in fact, are responsible for the wholesome flavor but more importantly, contribute to nice, even browning on these rolls - so characteristic of commercial hamburger rolls. Easily made in the bread machine on Dough Cycle, then plucked out and shaped into rolls, this recipe makes incredible, wonderfully spongy and flavor-packed, SUBSTANTIAL hamburger rolls take the average barbecued hamburger supper up a notch. You need a bread machine capacity of at least 1 1/2 pounds to make this recipe." Or, add poppy seeds, onion soup mix to top. Russell Fletcher gimplimp@effectnet.com - - - - - - - - - - - - - - - - - - - NOTES : Here is the hamburger bun recipe I use. I can't make them picture perfect though! * Exported from MasterCook * Honey 10-Grain Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 1/2 Oz Water 3 Tbsp Honey 2 cups Bread Flour 1 cups King Arthur 10-Grain Baking Blend 1 1/2 Tbsp Dry Milk 1 1/4 Tsp Salt 1 1/2 Tsp Butter Or Margarine 1 1/2 Tsp Rapid Rise Yeast Here is a good loaf for the bread machine (or not) that my toddlers love. It is a good way to get little people to accept the look of grains and such in their bread. The recipe, adapted from my bread machine cookbook, uses King Arthur's tasty 10-Grain Baking Blend, though I imagine any similar 10-Grain cereal blend found in a local health food store would work (The KA Blend does not look like breakfast cereal -- flakes are all tiny, about the size of an oatmeal flake broken in half or smaller). Mix in bread machine or by hand. Bake in machine or oven, as desired. >From: alexandra mahoney - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Irish Oatmeal Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains And Cereals Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1Lb Loaf: 8 Oz Stone-Ground Whole Meal Flour -- (225Gr) 3 Oz Coarse Oatmeal -- (75Gr) 1 Tsp Sugar 1/2 Tsp Salt 1 Tsp Baking Soda 1 Egg -- (Size 2) 1/2 Pint Buttermilk -- (275Ml) You'll need a 1 lb loaf tin, well greased and lightly dusted with flour. Preheat the oven to gas mark 5, 375F, 190C All you do is place the flour, oatmeal, sugar, salt and bicarbonate of soda in a bowl and mix them well together. Then whisk the egg into the buttermilk and add that to the dry ingredients, mixing everything together thoroughly. The mixture will remain quite soft, so just place it in the tin and bake it on the middle shelf of the oven for 50-60 minutes, or until the loaf sods hollow when you tap it on the underneath. Leave it on a wire rack to cool, and serve very fresh in crusty slices, spread with Irish butter. This bread is also lovely fresh from the oven on a cold winter weekend and served for tea with butter and homemade jam. >From: "Andreas Wagner" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno Cheese Bread #5 Recipe By :Vegetarian Southwest, by Lon Walters, page 146 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups unbleached wheat flour 1 cup stone-ground whole wheat flour 3 cups water 1/2 cup sugar 1/2 ounce yeast 1 teaspoon salt Diced jalapeno peppers to taste -- (about 1/4 cup) 1 large red bell pepper -- diced 1 large green bell pepper -- diced 1/2 pound Monterey jack cheese diced into 1/2 inch cubes 1/2 pound Cheddar cheese diced into 1/2 inch cubes Yields 10-pound batch. From Baker Rick Heenan, The Village Baker, Flagstaff, Arizona Combine and mix flours, water, and sugar. If mixing by hand, add the flours slowly and mix for 10 minutes. If using an electric mixer, mix ingredients for 5 minutes. Knead in yeast, then salt. Knead in jalapenos, bell peppers, and cheese. Let the dough rise in a deep, greased, covered container for 1 to 2 hours, until volume is doubled. Deflate dough by punching it down. Wait 10 to 20 minutes and cut to desired weight (typically 1 to 2 pounds). Roll into rounds, cover with loose plastic wrap, and allow a second rise (generally half the time of the first rise). Preheat oven to 425F. Form into loaves by patting each round into a rough rectangle and tightly rolling it toward you to produce a smooth top. Pinch seams together to close. Place into well-greased bread pans, seam side down. The dough should fill one-half to two-thirds of each pan. Cover loaves with loose plastic wrap and let them rise to just over the pan lips. Bake about 1 hour until golden brown. Check loaves by tapping bottoms of bread pans - a hollow sound indicates the breads are ready. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno-Cheese-Tomato Baguette Recipe By :Vegetarian Southwest, by Lon Walters, page 150 Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jalapeno peppers 3 1/2 pounds bread flour -- (about 11 cups) 4 cups water 1/2 ounce fresh yeast 1/4 cup honey 1 teaspoon salt 1/2 cup soft sun-dried tomatoes 4 ounces Cheddar cheese diced into 1/2-inch cubes YIELDS 2 LOAVES Bakers Gary Wald And Lila Strother, Desert Flour Bakery and Bistro, Sedona, Arizona Smoke the jalapenos in a smoker or on a grill. Dice and set aside. In a large bowl, mix bread flour, water, yeast, and honey. If mixing by hand, use a wooden spoon until all is combined, about 10 minutes. If using an electric mixer, use a dough hook and mix until all is well combined, about 5 to 6 minutes Add salt. Mix 6 minutes. Add peppers, tomatoes, and cheese. Knead 5 to 10 minutes. Let dough rest 1 1/2 hours. Form into 2 loaves and place on well-greased oven-proof tray or cookie sheet. Cover and allow to rest until they have doubled in size, about 1 more hour. Preheat oven to 425F Bake for 35 minutes, misting occasionally with water. AUTHOR'S NOTE: These loaves can be assembled without smoking the jalapenos, but they will lack an excellent flavoring. >From: Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joni's Cinnamon Swirl Bread With A Sourdough Starter Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sourdough Breads Sweet Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 3 cups Kind Arthur A-P Flour 3 Tbsp Lora Brody's Dough Relaxer 1 Tbsp Fermipan Brown Instant Yeast -- Note 1 3 Tbsp Butter 3 Tbsp Nonfat Non-Instant Dry Milk 3 tbsp Sugar 1/2 cups Water (Used 3 3/4 Oz) 1/2 cups White Sourdough Starter -- Refreshed 1 1/4 Tsp Salt Filling: 3/4 cups King Arthur Baker's Cinnamon Filling See Notes Above 1/2 Tsp Freshly Ground Mace From Blade Mace, Penzeys Spices 1/2 Tsp Freshly Ground Cardamom From Whole Pods 1/2 Tsp Orange Oil 3 Tbsp Water Glaze: 1 Sm Egg -- Or Egg White Beaten W/ 1 Tbsp water Note 1: scant Tbsp, OR or regular instant yeast MIXER METHOD: Kitchen Aid Using paddle attachment, mix all dough ingredients, except salt and water in mixing bowl. With mixer running on #1 slowly pour in enough water to make a nice slack dough. Stop machine, cover and allow dough to rest 20 minutes. Switching to dough hook, add the salt and knead the dough until a soft dough forms. I knead for 3 minutes, shut off machine for 2 minutes, knead again 2-3 minutes, rest dough another minute or two, then knead by hand a few minutes. (you want a very supple dough). Add a tad more water or flour during the kneading process, if necessary. Cover, to rise 1 1/2 hours. Punch down, roll out in a 8" x 24" rectangle. [brush on a mixture of beaten whole egg and a little water over the rolled out dough -- optional]. Mix filling and spread on the dough, leaving a 1" border on all sides. Roll dough up starting with the short edge. Pinch ends closed, fit it, seam- side down into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover, to rise about 2 hours, or till it's crowned a scant 1" above the rim. Paint on the egg glaze just before placing loaf in oven. Bake in a preheated 350F oven for 40-45 minutes, tenting lightly after 20 minutes. Remove from pan, smear with soft butter, if desired, and allow to cool on wire rack. [Required almost a hour to bake to 190F. YIELD: 1 loaf (1 lb 10 oz) SOURCE: Created by Joni Repasch 09/05/00 and based on a King Arthur Flour Recipe from their Baker's Cinnamon Filling bag: Item # 3037. Notes are based upon the first attempt at this recipe 09/05/00 Date Tested: 09/05/00; 09/07; 09/11 Results: Delicious, but large spaces between the swirls. Bread falls apart because of this. Ingredients: Measured out 1/2 cup for the water, added 1/2 cup sourdough starter to replace the full cup of water.Used all of the flour, but only 3 3/4 oz water. Still could have been a tad slacker. To the filling mixture added freshly ground mace and cardamon, plus 1/2 tsp orange oil. Rolled out the dough too wide; had to scrunch it together to make it fit the pan. Glazed loaf with beaten Egg Beaters and a little water. Smeared on soft margarine after baking. Method: Kitchen Aid - My regular method. 1st rise: 1 1/2 hours 2nd rise: 1 hour Baking: 60 minutes Comments: Nice dough to work with. If you spray your work surface with vegetable oil before rolling out the dough, it will be easier to roll. I used a tiny plastic spatula to smear on the filling. Other Notes: Baker's Cinnamon Filling # 3037. Ingredients: Sugar, spray dried shortening, cinnamon, Instant Clearjel, natural butter flavor, available from King Arthur Flour Co. >From: "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Joni's Whole Wheat Sourdough 10-Grain-Cereal Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups KA 100% White Whole Wheat Flour -- Note 1 1/4 cups Kat 10 Grain-Cereal -- (1 3/4 Oz) 1 Tsp Instant Yeast 3 Tbsp Maple Syrup -- Note 2 1/4 cups Bakers Special Dry Milk -- (1 1/4 Oz) 1/4 cups Potato Flour -- (1 1/2 Oz) 1/4 cups Vegetable Oil -- Note 3 1/2 cups White Sourdough Starter -- Refreshed 1 Tbsp Lora Brody's Dough Enhancer Note 1: (10 1/4 oz), OR (or stone-ground whole wheat) Note 2: (2 1/4 ozs) OR molasses, light/dark corn syrup or honey Note 3: OR 1/2 to 3/4 cups ( ozs) lukewarm water (105 F-110 F) Again, I have altered a King Arthur Flour Recipe to produce this really wholesome loaf. I've only made this once and although my husband thought it was delicious, it tended not to hold together well cut. Perhaps I used a little to much liquid. So, although you want it slack, make sure it's not too sticky to handle. Should you not have KA's 10-Grain-Cereal on hand, not to worry, you can certainly use some substitute such as any multi-grain cereal. You should also know that although some of the ingredients are my own, the method is directly lifted from a King Arthur Flour recipe.....Credit should be mainly theirs. Combine all the ingredients EXCEPT the water and salt into mixer bowl. Using the paddle attachment stir the ingredients, then add about 1/2 cup of the water, pouring it in slowing as the mixer runs. Stir again; the dough will begin to clump up and form a ball. At this point, give a few more stirs and cover the bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes or so. This gives the flour a chance to absorb the liquid, and will help prevent you from adding too much flour as you knead the dough later. Kneading the Dough: Switch to the dough hook and add in the salt, mix until well distributed. Knead the dough on speed #2 for 3 minutes, adding a little more water if dough is too dry. Stop machine and allow dough to rest 2 minutes; start machine and knead another 2-3 minutes. The dough should become springy, supple, smooth, soft...when you poke it, it should feel like a baby's bottom. First Rise: Use your bowl scraper to scrape any dried bits of dough out of your mixing bowl, grease the bowl with pan spray, and place the kneaded dough in the bowl. Cover the bowl, and allow the dough to rise for about 1 to 1 1/2 hours. (I like to place plastic over the bowl, then a damp towel.) Ideally, the rising temperature will be between 75F and 85F. (I like to place the covered bowl in a unheated oven with the oven light on.) Shaping: After the dough has risen, transfer to a lightly greased work surface, gently deflate it, and shape it into an oval about 8 inches long. Do not punch or treat it roughly; this will just make the gluten "seize up" and become hard to work with. Transfer the shaped loaf to a lightly grease 8 1/2 x 4 1/2- inch loaf pan. Second Rise: Cover the pan. We use an acrylic dough-rising cover, as it's easy and reusable; but feel free to use a dampened towel, or lightly greased plastic wrap. Just be sure either of those two is place LOOSELY over the pan; you don't want your loaf hindered in any way as it rises. Set the pan in a 75- 85F rising area, and let the loaf rise till its highest point (the center) has crowned about 1 inch over the rim of the pan; this should take 30 to 45 minutes, or perhaps slightly longer. Baking: Place the bread in a COLD oven, and turn the heat to 350F. Bake the bread for 35 minutes. Insert instant-read thermometer into the side of the bread. It should read 190F. If not, give it a few more minutes and measure the temperature again. When done, remove it from the oven, and transfer it immediately to a cooling rack. Run a stick of butter or margarine over the top crust, if desired; this will make the crust soft. Allow the bread to cool before cutting. When cool, store it in a plastic bag, at room temperature, or freeze it. Yield: 1 loaf Source: Joni Repasch, 09/05/00 based on: _The King Arthur Flour Guide for Beginning Bread-Makers_, Box 1010, Norwich, Vermont, 05055. Date Tested: 09/05/00 Results: Joe just loved this bread. Asked me to make more soon. Weather Lovely. High about 70. Ambient kit temp 70 Ingredients: Used exact amount of flour and cereal called for. Measured out 3/4 cup water, but only used a tad ore than 1/2 cup. Dough was slack, but very supple. Used room temp water. Method: Standard Kitchen Aid method. Weight: 1 lb, 11 ozs after kneading First rise: 1 1/2 hours Second rise: 1 hour Baking Time: almost an hour >From: "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Laurie Colwin's Bread Recipe Recipe By :More Home Cooking, Laurie Colwin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Oatmeal 1 cups Wheat Germ 6 cups White Flour 1 Tbsp Salt 1/2 Tsp Yeast 3 cups Tepid Water 1. An hour before you go to bed, fling 1 cup of oatmeal in your blender and grind. Put the oatmeal, 1 cup of wheat germ, 6 cups of white flour, 1 tablespoon of salt, and 1/2 teaspoon of yeast in a large bowl. About 3 cups of tepid water will make up the dough. Knead it, roll it in flour, and put it right back in the bowl you mixed it up in. Cover the bowl and go to sleep. 2. The next morning, make the coffee and knock down the bread. Divide it in half and put each half into a buttered bread tin (you can butter them the night before and stick them in the fridge to save time). Cover the tins with a tea towel and go to work. 3. When you come home, heat the oven to 400F., paint the top of the loaves with milk (this is a frill and need not be done, but it makes a nice-looking crust), and bake for about 40 minutes, turning once. It is hard to describe the nutty, buttery taste of this bread, and it is worth the 15 minutes of work it took you to make it. My notes: I made this without grinding up the oats first and it did fine. I was wondering about the lack of sugar and fat in this recipe, but the bread worked okay without them. The loaves have a nice crackly top crust (I brushed it with half and half) with lots of fish eyes and a beautiful dark brown exterior. The texture is good, lots of little even holes inside. The bread tastes pretty hearty, but not too dry, and I think I'll try it with a smear of country mustard and some roast beef. For the first rise, I let it go 12 hours, and I let it go 3 hours for the second rise, baking it when the loaves rose to the top edges of the bread pans. The first time I tried to make this bread, I must have let it rise for too long on the second rise (more like 10 hours), because it rose over the edges of the bread pans, collapsed, and blopped onto my oven floor in big globs. (I let my bread rise in a cold oven.) There wasn't much ovenspring with this bread, but then with only 1/2 teaspoon yeast and the wheat germ and oats, I guess you couldn't expect much. I am still trying to figure out how to keep the dough from drying out during the long rises. I've oiled the dough and covered it with a damp dish towel, but it still got a skin. Maybe I'll branch out to oiled plastic wrap, or a shower cap over the bowl. Any suggestions? Erin Nesmith >From: "Erin Nesmith" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Blueberry Biscuits Recipe By :Taste of Home June/July '96 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/3 cups sugar 2 Tsp baking powder 1/2 Tsp baking soda 1/4 Tsp salt 8 Ozs nonfat lemon yogurt 1 egg -- lightly beaten 1/4 cups butter or margarine -- melted 1 Tsp grated lemon rind 1 cups blueberries Glaze: 1/2 cups confectioner's sugar 1 Tbsp lemon juice 1/2 Tsp grated lemon rind In a large bowl, combine dry ingredients. Combine yogurt, egg, butter and lemon peel; stir into dry ingredients just until moistened. Fold in blueberries. Drop by tablespoonfuls onto a greased baking sheet. Bake at 400 for 15-18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm biscuits. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Microwave Beer Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1 cup flour 3 Tablespoons sugar 12 ounces beer -- (can be light beer) 1 Tablespoon softened butter cornflake crumbs Mix all ingredients in a mixing bowl. Spray a glass loaf pan with cooking spray or wipe with butter. Sprinkle bottom and sides with crumbs. Pour batter into pan and top with butter and a light sprinkling of corn flake crumbs Microwave at medium for 9 minutes, then on high for 2 minutes. Remove from pan and let cool slightly. Note: this recipe is over a decade old so the timing would be based on older, lower wattage microwaves than most people use today. Experimentation will be needed for the correct setting if you have a spanking new microwave. From CLRob99@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Middle Eastern Pizza On The Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Pizza & Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One Recipe Middle Eastern Flatbread dough 2 tablespoons olive oil -- up to 3 1/2 pound lean ground beef 1/4 cup parsley -- minced 2 teaspoons red pepper sauce OR hot sauce 1/2 cup onion -- grated 1 tablespoon tomato paste 1/4 cup canned tomatoes -- minced finely 1/2 teaspoon ground cumin salt and pepper to taste 1 pinch cayenne 1/2 teaspoon paprika 1 pinch cinnamon 1 teaspoon balsamic vinegar OR pomegranate molasses -- (Cortas is good) In a skillet, brown the meat in the oil. Stir in parsley and onion and allow onions to soften. Add remaining ingredients. Adjust seasonings. Pre-heat grill to "Medium". Prepare dough in very thin 8 inch rounds. Smear with a touch of olive oil. Cover rounds and let rest five minutes. Spread a portion of filling on top of each. To bake, start on a cookie sheet then transfer directly to grill. Baking could take as little as 3 to 5 minutes depending on thickness. Keep an eye on them. This variation makes for a spicy, mildly meaty spread that turns a small flatbread into something special. Middle Eastern spice stores have all the spices you need. Substitutions are noted. These can be made in advance and reheated. The topping should be applied modestly. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mrs Elizabeth Ovenstadt Sourdough Wheat Berry Bread Recipe By :Sam Hurwitz Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup Boiling Water -- 4 cup 1/2 cup Wheat Berries -- 3/4 cup 3 cups Sour -- 4 1/2 cups 1/2 tbsp Sugar -- 1/2 tbsp 2 pkg yeast -- 3 pkg 1/2 cup rye flour -- 3/4 cup 1/2 cup whole wheat flour -- 3/4 cup ap flour enough more 1 tbsp salt -- 1 1/2 tbsp 1 cup warm water -- 1 1/2 cup 1 cup milk -- 1 1/2 cup chopped onions (Higher number next to ingredient is for increased recipe size that I use) Allow to stand for two hours to soften the berries. Proof the yeast as follows: 1/2 (3/4) cup warm water, 3/4 cup 1 TBSP sugar, 1 1/2 TBSP 2 (3) packages (TBSP) active dry yeast. 3 pkg yeast While the yeast is proofing, combine in a bowl: 1/3 (1/2)cup rye flour, 1/2 cup 1/3 (1/2) cup whole-meal, whole-wheat flour, 1/2 cup 3 (4 1/2)cups white flour, 4 1/2 cups the drained wheat berries, and 1 (1 1/2) TBSP salt. 1 1/2 TBSP Add: the proofed yeast mixture from above, 1 (1 1/2) cup of warm milk, and 1 (1 1/2) cup of warm water. (Note that you may use the water that was used to soak the wheat berries.) Knead well for about 10 minutes, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more (4 1/2) cups, give or take a bit. Form into a ball, place in greased bowl covered. Rise until doubled in bulk, about 1 hour. Punch down and knead 10 minutes, then cut in two, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. I never have, but that is in her original recipe. As to baking, this bread requires about 1 hour in a 400 F. oven. This bread should have a good crunchy crust. Can make without wheat berries. - - - - - - - - - - - - - - - - - - - NOTES : Mrs Elizabeth Ovenstadt Sourdough Bread - but she does not know about it. I took her regular recipe and adapted it for sourdough. This is basically the wheat berry bread of Mrs. Elizabeth Ovenstadt, but I have set it up to use my sour instead of just water. Good taste. * Exported from MasterCook * Naan On The Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Ethnic Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Yeast 1 1/2 cups Warm Water 5 Tsp Sugar 2 Tbsp Beaten Egg -- Scant 2 Tbsp Melted Butter -- Or Vegetable Oil 3/4 cups Heavy Cream -- Or -- 15% Cream -- Room Temp 2 cups Bread Flour 4 cups All-Purpose Flour -- Unbleached 2 1/2 Tsp Baking Powder 1/2 Tsp Baking Soda 1 3/4 Tsp Salt In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 minutes). Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms). Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand. Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes. Preheat gas grill to hottest temperature (500 F.). Place nan slabs on grill and put cover down. Bake until dough puffs up, (3 to 5 minutes). Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Dough may look scorched in areas but this is OK. Serve immediately, or cover in foil and keep warm on the warming section of the grill. Note: Most recipes for nan call for yogurt and milk, but this version is similar to ones I have enjoyed in Indian restaurants. This recipe is adapted from the one generously provided by Montreal's landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oreganato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups Unbleached All-Purpose Flour -- Note 1 3/4 cups Polenta -- Or Coarse Cornmeal 3 Tbsp Dried Oregano 1 1/2 Tbsp Dried Parsley 2 Tbsp Granulated Garlic 1 Tbsp Ground Black Pepper 2 Tbsp Instant Yeast 2 Tbsp Sea Salt 3 1/2 cups Water -- Approx Note 1: or high-gluten bread flour (I use half and half) Mix all the dry ingredients, then add the water water. Mix well. Knead for about 8 minutes, or until a soft tacky dough is formed. The dough should be tacky, but not sticky. Place dough in an oiled bowl, cover, and allow to rise approximately 1-1/2 hours. Punch down and allow to rise again for another hour. Divide the dough in two, knead briefly, and form into tight balls. Sprinkle a little cornmeal or polenta on a large oiled baking sheet and place the balls on the sheet at least two inches apart. Cover and allow to rise for one hour. Preheat the oven to 425 degrees with a baking stone inside. Slash the loaf tops with a lame, razor blade, or serrated knife. Spray the loaves with a mister. Place the baking sheet directly on the baking stone, spray the oven with the mister, and quickly close the door. Spray 3 more times every 2 minutes. Bake for 30 minutes and then check the temperature of the loaves with an instant thermometer. You are looking for a deep golden color and an internal temperature of l90F. Cool on racks at least 30 minutes before slicing. This bread freezes very well. This recipe was adapted from a recipe of the Brother Juniper Bakery in Forestville, California, and appears in Lee Bailey's California Wine Country Cooking. I am submitting it as a result of foolishly shooting off my mouth about it in a reply to Susie in Atlanta about an alternative to high-priced bread-rising baskets. As a result, I received 642 bazillion requests for the recipe. In the next few days, I will post the recipes for a rustic country bread, a damned good sourdough bread, and a knock-your-knickers-off Jewish rye bread. Please don't get the impression that I am complaining about being asked for these recipes. I love it because, in addition to being a good baker, I am also a show-off baker. Bob the Tarheel Baker >From: TheGuamTarheels@webtv.net (Bob) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pane Pugliese Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga: 1/2 cups Water -- (4 Oz) 1 1/4 cups KA Unbleached All-Purpose Flour -- (5 1/8 Oz) 1/8 Tsp Instant Yeast Dough: All Of Biga 1 1/2 cups Water -- (12 Oz) 4 cups KA Unbleached All-Purpose Flour -- (~17 Oz) 2 Tsp Salt 1 Tsp Instant Yeast I tried this bread today and just had to send the recipe to you bread bakers. This bread is simple, in that, it takes very few ingredients, but plan on 24-48 hours before you have a loaf of this delicious goodie. This crusty, slightly domed and delicious peasant bread is made with a very slack (wet) dough. The dough is almost impossible to work with, [that's an understatement jtr] but produces a pleasingly open texture. A long fermentation enhances the bread's flavor. (King Arthur Flour Co). Biga: In a small mixing bowl, combine the water, flour and yeast to form a soft dough. Don't knead it; just make sure all of the ingredients are well-incorporated. Set this mixture aside in a warm place, covered, for 12 to 16 hours. Dough: Knead all of the dough ingredients together, using a mixer or bread machine (this is well nigh impossible to knead by hand), until the dough is cohesive and elastic (though not necessarily smooth), about 10 minutes. Cover the dough and let it rise in a warm place for 2 to 3 hours, gently stirring it down each hour. (The longer you let the dough rise at this point, the better the flavor of the finished loaf will be). Lightly grease a half-sheet pan or other flat pan*. (See my notes) Scoop the very wet dough, in two separate pieces, onto the pan lengthwise, shaping each piece into a rough oval as best you can. [Good luck] Cover the dough with heavily greased plastic wrap, and allow it to rise for about 90 minutes. It'll spread quite a bit; don't worry, it's supposed to. Spray the loaves heavily with warm water, and bake them in a preheated 450F oven for 25 to 30 minutes, or until they're a deep, golden brown. Turn the oven off, prop the door open, transfer the loaves from the pan to the oven rack, and allow them to cool in the turned-off oven. Yield: 2 loaves. Source: King Arthur Flour Co. MY NOTES: Date Tested: 08/15/00 Results: Out of this world! A winner! Weather: Clear, rather hot, high in upper 80's. A/C off. Ambient kitchen temp 78-86 Ingredients: Exactly as written Method: KitchenAid: Allowed dough to rest after mixing for 20 minutes. Kneaded 3 minutes, rested 2 minutes, kneaded 3 minutes, rested 2 minutes, kneaded 3 more minutes. Covered bowl and allowed to rise 1 hour, stirred down gently every hour for 3 hours. Used 2 1-half sheet pans covered with greased parchment paper. (See my changes later on) Proof: About 1 hour. (Room very warm, about 86) Baking: 25 minutes exactly. Comments: This dough was so slack it was impossible to handle. Perhaps I could have used a little more flour than recipe called for but wanted to prepare it just as written. Placing the divided dough onto 1 half sheet pan produced a risen dough became one. One loaf almost fell off the pan during the proofing period. Ended I cutting parchment paper down the middle between the two loaves and moving it and one loaf to pizza peel. This loaf I baked on pizza stone. The remaining loaf, which was still on the half sheet, I baked in the lower part of the oven. Because it wasn't as exposed to the top element it's crust wasn't as brown as I would have liked. I served this with a dipping oil: Olive oil, crushed basil and balsamic vinegar. joni repasch "Joni Repasch" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pineapple Cranberry Bread Recipe By :"The Bread Machine Cookbook," Donna German Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp yeast 3 cups flour 1 cups oats 1/2 Tsp salt 2 Tbsp butter 2/3 cups crushed pineapple 1 cups cranberry juice -----optional ingredients----- add at beep chopped nuts dried cranberries Put all ingredients in bread machine and turn on. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Poppy Seeded Bloomers Recipe By :Breads- Ingram & Shapter Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Hand Made Nut & Seed Breads Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tsp salt 1/2 oz yeast 1 7/8 cups water 6 cup bread flour 1/2 tsp salt - for topping 2 tbsp water- for topping poppyseeds for sprinkling Mix flour and salt in bowl and make well in center. Mix yeast and 2/3 cup water. Add this to well. Mix in remaining water and gradually incorporate remaining water and gradually add in remaining flour until a firm dough forms. Knead for at least ten minutes. Cover and let rest until doubled - 5-6 hours. Punch down dough and knead for 5 minutes. Cover and let rise for at least another 2 hours. Punch down again and knead for a few more minutes. Roll out dough to form a rough rectangle 1" thick. Fold to make a roll about 13 x 5. Fold under ends and place seam side up on greased paper for 15 minutes. Then place on lightly greased baking pan. Tuck in sides and ends again. Make 6 diagonal slices across loaf, coat with salt solution, sprinkle poppy seeds on loaf and let rest in warm place for 10 minutes. The salt solution will be readily absorbed so make sure the entire top is covered with solution.Place in preheated 450 oven that has been misted. Bake for 20 minutes and reduce temperature to 400. Bake for another 25 minutes. Cool on rack. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - NOTES : This recipe is from The Cook Encyclopedia of BREAD by Christine Ingram and Jennie Shapter. It is a great book with a lot of definitions of different types of bread, good explanations and 150 recipes. I highly recommend it. This bread was very nice - good crust and nice and chewy. * Exported from MasterCook * Proofing Bread In The Microwave Recipe By :Quick Tips column in Cook's Illustrated, Nov/Dec 1996 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** One way to proof bread is the microwave. To do it, heat a measuring cup of water in the microwave to boiling point, then shut off the microwave and place the dough inside. The preheated water keeps the dough at a warm temp while it proofs in a moist and draft-free environment. This method works well regardless of the ambient humidity. This was submitted to the Quick Tips column in Cook's Illustrated, Nov/Dec 1996. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Proofing Bread: Various Techniques Recipe By :Various List Members Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** re: proofing bread in the microwave:another great way is to use the dishwasher! Run the empty (soapless) dishwasher on the rinse cycle. Open the door briefly to release the really hot steam. Place the plastic covered dough in the top or bottom - wherever it fits best. You should do this for the final rise only since it's really too fast to develop a first rise enough to have good flavor and texture. I was teaching in California where a student shared the fact that she sometimes rises bread on the dash board of her closed car parked in the sun. I tried it and it worked fine- except it's important to keep a careful eye on it - remember what those video tapes look like after they've spent too much time on the car's dashboard. My son works on a landscaping crew where some of the men put their lunches (not sandwiches...) on the truck's manifold to heat up - which reminds me of the cookbook Manifold Destiny which features a poached salmon that's done in the dishwasher. OK enough rambling - back to work... [Blanche007@aol.com] --- My favorite method is to turn on the light in the oven, and place a teakettle full of just-boiled water in with the dough. This warms the oven to just the right temp, and perhaps adds a bit of humidity, too! Of course, I always cover to dough, so the humidity might not make that much difference. [Paul and Ruth Provance ] --- OK One more way to raise bread. Find, collect or buy one of the foam mailing boxes (the kind approved for shipment with dry ice) big enough for one or two loaf pans. Put about 2-3 qts. of hot water in bottom before placing the rising bread and pans in. Cover and let rise. I find the thick-walled boxes hold the heat and are tighter than most picnic coolers. Smaller footprint and not so tall. Also good for bringing refrigerated dough in plastic bag back up to temp. When the slow-cool-rise of sourdough is just proceeding too slowly I find I can finish most rises in about 45 min this way. [Bill Bowers ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Puffy Baked German Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all purpose flour -- sifted 1 tablespoon sugar 1/4 teaspoon salt 4 eggs -- (I use 2 eggs & 2 egg substitutes) 1 cup milk 4 tablespoons butter -- cut into bits powdered sugar for garnish Preheat the oven to 435 degrees. Heat 2 9-inch cast iron skillets or heavy cake pans (I use a big cast iron skillet) (you need sturdy pans that can hold and conduct heat) Mix the flour, sugar and salt. Add the milk and eggs, blending only until well combined, scraping down the sides of the bowl with a spatula. Take the pans from the oven. in each pan, put 2 tablespoons of butter. Swirl to coat with butter as it melts. Divide the pancake batter equally between the pans, pouring it in quickly. Immediately return the pans to the oven. bake until golden brown and puffy, about 25 minutes. (Don't worry if the pancakes start to sink as soon as they are removed from the oven - that's normal) Sprinkle with the powdered sugar and serve immediately, in wedges. Serves 4-6. I like this recipe for times when we have an overnight guest and I'm making breakfast, which I don't do that often - this allows me time to make eggs, bacon or any other breakfasty kind of food while the pancake bakes... From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : my dear hubby pointed out to me that this recipe tastes similar to popovers & I think he's right - it's not for bread, though, but maybe you might enjoy it anyway... it came from the newspaper and again there is no author given for it I'm so sorry that that newspaper went out of business in our area).... anyway, here goes.. * Exported from MasterCook * Raspberry Lemon Muffins Recipe By :Fast and Healthy, Mar/Apr 1998 Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Lowfat Vanilla Yogurt 3 Tbsp Oil 1 Tbsp Fresh Lemon Juice 2 Egg Whites 1 1/2 cups All-Purpose Flour 3/4 cups Sugar 2 Tsp Baking Powder 1 Tsp Grated Lemon Rind 1/4 Tsp Salt 1 cups Frozen Whole Raspberries Not In Syrup 2 Tbsp Sugar In this recipe, there's no need to thaw the frozen raspberries before adding them. Heat oven to 400F. Spray bottoms only of 12 muffin cups with nonstick cooking spray. In small bowl, combine yogurt, oil, lemon juice and egg whites; blend well. Set aside. Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, 3/4 C sugar, baking powder, lemon peel and salt; mix well. Stir in frozen raspberries. Add yogurt mixture to flour mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups. Sprinkle each with 1/2 tsp sugar. Bake at 400F for 16 - 20 min or until tops are golden brown and toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm. Makes 12 muffins Prep Time: 15 min Ready in 35 min High Altitude (above 3500 Ft): No change Dietary Exchanges: 2 starch OR 2 carbs From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Refrigerator Rise Dinner Rolls Recipe By :"The Redbook Breadbook" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Dough Cycle Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour -- (6 to 6 1/2) 1/2 cup granulated sugar 2 teaspoons salt 2 packages active dry yeast -- (4 1/2 teaspoons) 1/4 cup lightly salted butter or margarine -- at room temperature 2 cups hot water -- (about 130 degrees F) 1 large egg 1) In the large bowl of an electric mixer, mix 2 cups of flour, sugar, salt and yeast. Add butter. 2) Pour in the hot water and beat 2 minutes at medium speed, scraping bowls occasionally with a rubber spatula. Add the egg and 1 1/2 cups more flour, or enough to make a thick batter. When smooth, beat 2 minutes longer at high speed. 3) With a spoon, gradually stir in just enough of the remaining flour to make a soft dough. 4) turn out the dough onto a well floured surface (use some of the remaining flour) and knead for 5 minutes, until smooth and elastic, adding only as much flour as needed to prevent dough from sticking. 5) shape dough into a ball, cover with bowl turned upside down, and let stand for 20 minutes. 6) uncover dough, punch down, then cut and shape as desired. Cover shaped rolls loosely with plastic wrap and refrigerate for 24 hours. 7) heat oven to 400 degrees F. Remove rolls from refrigerator and let stand 10 minutes at room temperature. 8) Bake at 10 to 15 minutes or until golden brown. 9) Cool rolls on wire racks. the book gives various illustrations to make Parker house rolls, bowknots, crescents and such but not soup bowls. I take small aluminum pie pans & spray well with Pam (no, not an employee, I just think it works), I shape a small handful of dough into a ball and place it in the pie pan to rise. Sometimes I allow it to rise overnight in the fridge, sometimes I let them rise outside of the fridge for about an hour before I bake them. I bake them in a 400 degree oven for about 17-20 minutes, or until they are browned on the top. Let them cool in the pie pan. Remove the bread bowl from the pan and place on a dish. Using a small sharp knife, cut a circle in top of the bead, pointing the knife towards the center so the chunk of bread you take out resembles a diamond setting - pointy at the bottom, round at the top. Fill the bowl with chili or soup or stew, serving the chunk of bread on the side. there's a variation I have to admit I have never used but sounds intriguing. First you roll the dough out until it's about an inch thick. You cut a circle to fit the _outside_ of the pan. Spray/grease the _outside_ pie pan carefully and drape the dough over it. Bake at 400 degrees for about 10-15 minutes or until golden brown. I have also placed these items in my bread machine in the order the Zo calls for them & produced a great dough to use later. From Robin91783@aol.com - - - - - - - - - - - - - - - - - - - NOTES : since it's getting cooler here as the summer slowly winds down, I thought I'd share a recipe for soup/chili bread bowls. I first seen this tasty twosome in Saint Louis, about 10 years ago, at a "soup kitchen" type of restaurant - wonder what ever happened to that place? anyway, here goes...it uses one of my favorite recipes for rolls and it's from "The Redbook Breadbook" * Exported from MasterCook * Russian Rye Sourdough Bread -- Rizhsky Khleb Recipe By :tweaked by "Joni Repasch" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cups Lukewarm Water To 1/3 C, (105-115F) 1 Tsp Instant Yeast -- (To 2 Tsp) 2 cups Rye Sourdough Starter 1 1/2 cups Med Rye Flour -- Or Pumpernickel Bread 2 teaspoons Salt 2 Tbsp Caraway Seed 1 Tbsp KA Rye Bread Improver -- Optional 2 Tbsp KA Rye Sour -- Optional 4 Tbsp Unsalted Butter -- Melted 3 cups KA Unbleached A-P Flour -- Note 1 Note 1: OR 1 1/2 cups First Clear Flour and 1 1/2 - 2 cups KA Bread Flour I tweaked this recipe to allow for a sourdough starter and some First Clear Flour. Excellent and easy. "The following recipe marks King Arthur's very first venture onto the Internet -- we obtained it from a Russian student at Moscow State University, via the 'net, back in late 1995." [KA Flours] Manual/Mixer Method: Pour the warm water into a mixing bowl and add a teaspoon of the malt extract or honey. Stir in the yeast, rye sourdough starter and rye flour. Let this sponge work for at least 20 minutes, until it's expanded and bubbly. Add the salt, caraway seeds, butter, remainder of the barley malt extract, rye bread improver, 2 rye sour, 1 1/2 cups First Clear Flour and enough of the bread flour to create a dough that begins to pull away from the sides of the bowl. At this point, cover the dough with a towel or plastic wrap, and let it stand for about 5 minutes. Mixer Kneading: Remove paddle attachment and insert the dough hook. Knead the dough for 4-5 minutes. Turn machine off and allow dough to rest 2-3 minutes. Knead again by machine or hand another 5 minutes. Add only enough more bread flour to keep dough from sticking unbearably. Manual Kneading: Turn the dough out onto a lightly floured or lightly oiled work surface, and knead until it's smooth and elastic, about 10 minutes, adding only enough flour (or oil on your hands and the work surface) to keep the dough from sticking unbearably. (Rye doughs will always be a bit sticky, so resist the urge to keep adding flour to eliminate this inherent stickiness; adding too much flour will make a heavy, dense, dry loaf.) Halfway through, give the dough a rest while you clean out and butter your mixing bowl. Shape the dough into a ball, place it in the buttered bowl, turning to coat, and cover the bowl with a towel or plastic wrap. Allow the dough to rise for about 1 1/2 hours, or until it's just about doubled in bulk. Punch the dough down, and divide it in half. Shape each half into an oval, place them on a lightly greased [or corn-meal] parchment-lined baking sheet, [pizza peel] cover, and let rise for about 30 minutes. [After doubled, glaze with egg white/milk or cornstarch glaze from _Secrets of a Jewish Baker_*. Make slashes. Bake at 425F for 15 min ..Lower heat to 400F and bake another 15 - 30 min depending on size of loaves.] Crust should be a dark brown, and interior temperature should measure 190 to 200F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack. * "While bringing 1 cup water to a boil, dissolve 2 Tbsp cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven." from _Secrets of a Jewish Baker_. Quarter Recipe: boil 1/4 cup water Mix together 1 Tbsp + 1/4 tsp water 1 1/2 tsp cornstarch YIELD: 2 loaves. SOURCE: Based on: The King Arthur Flour Company, Inc. Copyright 2000 Date Tested: 09/05/00 Results: Excellent and beautiful. Weather: Delightful. Overcast and very cool in AM, high about 65. By 1:00, sun was out and temps rose to the low 70's. Ambient kitchen temp by 12:00 noon. 70F. Ingredients: Use 4 ozs less bread flour than recipe called for. Method: As written. Divided dough in half after mixing. Kneaded separately. Weight: 2 lbs, 8 3/4 ozs after kneading Comments: This dough came out nice and supple, slack without being sticky. - - - - - - - - - - - - - - - - - - -