* Exported from MasterCook * Vanilla Walnut Coffeecake Recipe By :Best Bread Machine Cookbook Ever Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 3 tbs butter 1/4 cup honey 2 1/4 tsp active dry yeast 2 1/4 cups flour -- * see note 1 tsp salt 1 1/2 tsp vanilla 2 whole eggs 1 egg yolk 3 tbs brown sugar 3/4 cups chopped walnuts Large loaf: 1 1/2 lbs * (3 cups+ for toastmaster, my experience ) Scald milk, stir in butter and honey and let cool to room temp. Add milk mixture and remaining ingredients ( except brown sugar and nuts) to your machine per manufacturers instructions.Serve warm or cool. Note: I heated the milk, butter and honey in my microwave instead of the stovetop.The first time I scalded it though but microwaveing heating was easier. Scalding milk is supposed to break down the protein in milk and result in a better yeast product, making the job of the yeast easier. Years ago people scalded milk because it wasnt pasturized. From my extensive reading most bakers dont scald milk anymore but rather heat it. >From: LIR119@delphi.comJoan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vanilla Yogurt Raisin Bread Recipe By :Ada Lai "The Magic Bread Letter" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fruit And Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup raisins -- 2/3 C 2 tablespoons vanilla -- 3 T 1 1/3 tablespoons water -- 2 T 2/3 cup nonfat vanilla yogurt -- Yoplait FF extra creamy vanilla yogurt** -- 1 C 2 tablespoons butter -- 3 T 2 cups bread flour -- 3 C 1/2 teaspoon salt -- 1 t. 1 1/3 tablespoons sugar -- 2T 1 1/2 teaspoons active dry yeast -- 2 t. Soak the raisins in the vanilla for at least one hour*. Drain well, reserving the vanilla. Combine the reserved vanilla with water to make up the indicated water measurement. Combine yogurt and water/vanilla mixture and heat to 85 degrees (in microwave) Add yogurt mixure to bread pan followed by other ingredients except raisins. Select light crust and start machine. Add raisins at beep. >From: marciaf@juno.com (Marcia A Fasy) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Vegetable Herb Bread Recipe By :The Bread Machine Cookbook V, Donna German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 1 tablespoon butter or margarine 1/3 cup diced onion 1 1/2 tsp sugar 1 tsp salt 1 tsp black pepper 1 tsp sage 2 tsp dried thyme 1/3 cup diced celery -- including leafy top 3 cups bread flour 2 teaspoons yeast -- rapid or quick Yield: 1 1/2 lb loaf >From: BunnyMama@aol.com - - - - - - - - - - - - - - - - - - - NOTES : It is a wonderful, spicy, light-textured and colored bread which can be used for leftover turkey sandwiches. Watch dough for moisture. * Exported from MasterCook * Walnut Onion Bread Recipe By :Joan, "Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups flour -- or more 1 tablespoon salt 2 tablespoons sugar 2 packets yeast 2 cups milk -- warm 1/2 cup walnut oil -- or fruity olive oil -- or 1 stick butter 1/2 cup chopped walnuts 3/4 cup chopped onion straight dough method yield: 4 loaves Dissolve yeast in 1/2 cup warm milk till foamy. sift flour, sugar, salt into a large bowl.Make a well in the flour mixture and add the yeast mixture, with oil or melted butter and the remaining milk.Knead dough until springy adding more flour if necessary. cover and let rise in a warm place until double.Punch down and mix in walnuts and onions.Shape into 4 rounds and place in a greased casserole dishes. Let rise double. Bake 400 for 45 minutes or until done and golden. Remove to racks to cool. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Walnut Onion Bread #2 Recipe By :Joan, "Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups bread flour 1 tsp salt 2 tbs sugar 2 tsp active dry yeast 1 cup milk -- or water 1/4 cup oil 1/4 cup chopped walnuts 1/4 cup chopped onion Place ingredients in the order as instructed by manufacturer.Add more flour or water or whatever the case to get the pliable non sticky dough consistency. During the last 10 minutes of the last kneading cycle ( or if your machine beeps to indicate additions ) add the nuts and onions. I use the regular cycle for white bread ( my machine is a Toastmaster) Note: often some breads made with walnuts will have a reddish brown discoloration coming from the nuts.It doesn't alter the taste though. Hope this helps people who want to convert recipes. All it takes is time and experimentation. If you get to know your ingredients and how they function in a bread recipe then you are certainly off to a good start! - - - - - - - - - - - - - - - - - - - NOTES : As I'm sitting here enjoying a piece of the walnut onion bread I previously posted I forgot to mention that you should not grate or shred the onions or they will get to watery. Drain the chopped onions in a paper towel to rid excess moisture. When you add them as instructed and if the dough seems to " loosen up " or get to moist, simply add a bit of flour to return the dough back to its original quality. The loaf is very fluffy and moist so let it cool completely before cutting. If you wish less oil in the recipe you can certainly cut the amount to 1/8 cup and still have a lovely bread. [Joan,"Flour Power"] * Exported from MasterCook * Well Bred Maid Recipe By :(Joan, "Flour Power" ) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** WELL BRED MAID First mix a lukewarm quart my daughter, one half scalded milk, one half water. To this add two cakes of yeast. Or the liquid kind if preferred in the least. Next stir in a teaspoonful of nice clear salt. If this bread isn't good it won't be our fault. Now add the sugar, teaspoons three; Mix well together for dissolved they must be. Pour the whole mixture into an earthen bowl. A pans just as good if it hasn't a hole. It's the cook and the flour, not the bowl or the pan, that " makes the bread that makes the man ". Now let the mixture stand a minute or two, You've other things of great importance to do. First sift the flour, use the finest in the land. Three quarts the measure, "Gold Medal" is the brand. Some people like a little shortening powder, If this your choice, just add to the flour. Two tablespoons lard, and jumble it about, till the flour and lard are mixed without a doubt. Next stir the flour into the mixture that's stood, waiting to play its part to make the bread good. Mix it up thoroughly, but not to thick, some flours make bread that's more like a brick. Now grease well a bowl and put the dough in, don't fill the bowl full, that would be a sin; For the dough is all right and it's going to rise till you declare its twice the old size. Brush the dough with melted butter as the recipe say; cover with a bread towel ,set in a warm place to stay. Two hours or more to rise light, when you see it grow you know it's all right. As soon as it's light, place again on the board; Knead it well this time, here is knowledge to hoard. Now back in the bowl it must go, and set again to rise an hour or so. Form the dough gently into loaves when light, and place it in bread pans greased just right. Shape each loaf you make to half fill the pan, this bread will be good enough for any young man. Next let it rise to the level of the pans- no more. Have the the temperature just right- don't set near a door.Be very careful about draughts - it isn't made to freeze. Keep the room warm- say seventy two degrees. Now put it in the oven, its ready to bake. Keep uniform fire, results are a stake.One hour more of waiting and you'll be repaid, By bread that is worthy " A Well Bred Maid". - - - - - - - - - - - - - - - - - - - NOTES : Here is an interesting poem with recipe included I got out of an old bread cookbooklet. Hope you all enjoy it! I actually made the recipe with some changes ( I don't use lard or cake yeast etc, and the bread really came out very nice: 4 loaves of a lean white bread. ) [Joan] * Exported from MasterCook * Welsh Bread Recipe By :Best Bread Machine Cookbook Ever: Ethnic Breads Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 medium loaf: 1 1/2 teaspoons white vinegar -- distilled 1 cup milk 3 tablespoons brown sugar 1 egg white 1 egg 6 tablespoons unsalted butter 3/4 teaspoon salt 3 tablespoons molasses 3 cups bread flour 1/8 teaspoon baking soda 1 1/2 teaspoons caraway seed 2 1/4 teaspoons active dry yeast 1 cup raisins Ingredient Small Loaf: distilled white vinegar 1 tsp milk 2/3 c brown sugar 2 T whole egg 1 egg white 0 unsalted butter 4 T salt 1/2 tsp molasses 2 T bread flour 2 c baking soda pinch caraway seeds 1 tsp active dry yeast 1.5 tsp raisins 3/4 c 1. Stir the vinegar into the milk. Let stand about 30 min, until the mixture thickens. 2. Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 3. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or after 40 min from "start" for Toastmaster) add the raisins. === Notes === This bread rises more slowly than other breads in the machine so I use the "sweet bread cycle." (From The Best Bread Machine Cookbook Ever: Ethnic Breads, M. Rosenberg, HarperCollins Books, 1994) >From: sue@interport.net (Curly Sue) - - - - - - - - - - - - - - - - - - - NOTES : This is just about my favorite bread. Mimi Hiller transformed the recipe for conventional methods (i.e., using a Kitchen Aid) but it's too long to include here. The non-ABM users can find it at my site (http://www.users.interport.net/~sue/food/welsh_br.html) or at Mimi's Cyber-Kitchen. * Exported from MasterCook * White Bread In The Kitchenaid Recipe By :Kent Campbell Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups white flour -- to 5 cups 2 tablespoons instant yeast 2 tablespoons sugar 2 tablespoons gluten 2 cups hot water Dump 3 or 4 cups of white flour in the KitchenAid stainless steel mixer bowl. Add 2 Tbsp. instant yeast (I get mine at Sams, Red Star). Add 2 Tbsp sugar. Add 2 Tbsp gluten. Put on the dough hook, and start the mixer at the first speed. Run hot water in the sink till it is at its hottest, in my case about 130'. Get two cups of the hot water. SLOWLY add the water to the mixer, and allow to knead for 4 to 6 minutes, adding 1/4 cups of additional flour to get the dough to pull away from the sides of the bowl. I use about 5 cups in all. Place the dough in a Pam sprayed warm bowl, and cover with plastic wrap. First rise takes about 25 minutes, and second rise about 20. After the first rise, I cut the dough in two equal pieces and place in sprayed loaf pans. All tolled, less than an hour and a half, and the TEXTURE of the bread is wonderful. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread, Jacque P Recipe By :Jacque Pepin Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 26 Oz flour -- about 6 1/2 cups 1 1/2 Tsp salt 2 Cups water -- room temperature 1 Tsp yeast -- * (1 to 2) 1 Tablespoon oil -- optional (1 to 2) Place flour, salt and yeast (and oil) in Kitchenaid bowl fitted with dough hook Start machine on speed 2. Gradually add water. Mix/knead for 8 minutes. Dough will come together by itself and needs no attention. (Hand kneading unnecessary!) Remove dough from bowl and place in a large plastic container with a lid--I use a cake keeper--that has been oiled. Cover container with a dampened tea towel and then with lid. Place in refrigerator overnight. The next morning, remove from frig and place on counter. Let raise during the day--I often let it go up to 12 hours. It will fill the bottom of the container completely. Deflate dough, work a bit, and shape a round loaf. Place on a cornmeal-dusted peel or cookie sheet. Cover with upside down plastic container. Let raise 1-2 hours, or until dough seems ready. Carefully slash loaf about 1/8- 1/4" deep (too deep will deflate the loaf, but it will still work fine) on top and sides. Have the oven preheated to 400, preferably with a pizza stone. Spray loaf with water, or alternatively sprinkle with flour, if desired. Transfer loaf to cooking stone or place cookie sheet in oven. Sprits oven with water several times during the first 10 minutes of baking, or throw a couple of ice cubes on the bottom. Bake about 40 minutes until the loaf sounds hollow or the internal temperature is 190-200 degrees. I must admit that sometimes I get a great oven spring and sometimes not, but the loaf always looks (and tastes) good. I usually use 3 oz of either whole wheat flour or rye flour as a part of the flour weight. * adjust the amount of yeast based on the desired raising time and the room temperature- I always use 1 tsp. >From: "Sharon Hale" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread, Rich Recipe By :FAT FREE LIVING COOKBOOK 4 BREADS Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp yeast 3 cups bread flour 1/4 cup sugar 1 1/2 tablespoons lowfat margarine 1 tablespoon fat free margarine 1 egg white 1/4 cup egg beaters(r) 99% egg substitute 1 cup skim milk Place ingredients into breadmaker as manufacturer instructs and follow baking instructions in your manuel . FAT FREE LIVING COOKBOOK 4 BREADS C1996 by Fat Free Living Inc. author Jyl Steinback For more info call : 6029966300 ( Scottsdale Arizona, USA ) >From: Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat English Muffins Recipe By :Bread Winners Cookbook, by Mel London Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 tsp honey 1 1/4 cups warm water 3 cups whole wheat flour -- (3 to 4) 1 small red potatoes -- boiled and mashed cornmeal Makes 1 dozen Dissolve yeast and honey in 1/4 c water and proof till bubbly. Add rest of ingredients, mix well and knead until dough is smooth and elastic. Divide into a dozen pieces and make each a circle about 2-3 inces across. Place on baking sheet dusted with cornmeal, cover lightly and let rise in warm stop 1 or 1 1/2 hours - bake 6-8 minutes at 375 >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeast Raised Sourdough Cakes Recipe By :Ken & Mary Ann Vaughan Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Krustez Sourdough Bread Mix 12 oz beer -- full-bodied, warm -- (Alaska Brewery Amber Beer) 1/2 cup warm water 3 tablespoons dry milk 1/2 teaspoon salt 3 tablespoons sugar 1/4 cup canola oil -- * 2 eggs -- (preferably at room temperature to avoid cooling the mixture) 1 package dry yeast -- (1 tablespoon bulk yeast) Get up a little early and start this so the yeast has a chance to get to bubbling. Getting all the lumps out a the start is not critical -- the yeast will win over the lumps. Cook on hot griddle and enjoy the smell. These are tender and great with real maple syrup. * I usually omit the oil and use cooking spray on the griddle to lower the "F" rating. Notes: Works great with unbleached white flour, whole wheat pastry flour, mixtures of flour, etc. Use of beer in flapjack back in the "old days" provide yeast for the pancakes. With the current microfiltered beer, yeast has to be added. Beer can be replaced with milk -- most of the alcohol does cook off, but Fick's Law rules and all will not leave in the time that a pancake cooks. (yes I did a masters thesis on gas exchange in liquid) Those with alcohol sensitivity should use milk or water. Increase the oil, or use cooking spray on the irons to make waffles. - - - - - - - - - - - - - - - - - - -