* Exported from MasterCook * Dark Caraway Rye Bread Recipe By :How to Bake, Nick Malgieri Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Food Processor Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE 1 cup warm tap water -- (about 110 degrees) 2 1/2 teaspoons active dry yeast -- (1 envelope) 1 1/2 cups unbleached all-purpose flour --- DOUGH 1/2 cup unbleached all-purpose flour -- (1/2 to 3/4) 1 cup medium or whole-grain rye flour 2 teaspoons salt 1 tablespoon ground caraway seeds 1 tablespoon whole caraway seeds 1 tablespoon unsulfured molasses 1 tablespoon vegetable or olive oil All the sponge -- above One cookie sheet or jelly-roll pan dusted with cornmeal ONE LARGE OVAL LOAF The secret of the rich rye flavor of this bread is the addition to the dough of ground, as well as whole, caraway seeds. "Ground caraway is sometimes available in health food stores. If you can't find it already ground, grind the seeds with a mortar and pestle, spice grinder, or clean coffee grinder. 1. To make the sponge, place the water in a mixing bowl and whisk in the yeast. Stir in the flour smoothly, then cover with plastic wrap and let the sponge rise until tripled in volume and very bubbly, about 3 hours. 2. To mix the dough by machine, place the 1/2 cup of flour, remaining ingredients, and the sponge in the bowl of a heavy-duty mixer. Mix with a dough hook on low speed for about 5 minutes, until the dough is smooth and somewhat elastic. If the dough is very soft, add the remaining flour, a tablespoon at a time, continuing to mix until the dough is smooth and elastic. To mix the dough in a food processor, place the sponge, 1/2 cup of flour, and remaining ingredients in a work bowl fitted with a metal blade. Pulse repeatedly until the dough forms a ball (if the dough will not form a ball, add the remaining flour, a tablespoon at a time, and pulse until the dough forms a ball). Let the dough rest for 5 minutes, then let the machine run continuously for 20 seconds. 3. Transfer the dough to an oiled bowl (you may need the help of a scraper) and turn the dough over so the top is oiled. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until the dough has doubled, about 1 hour. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly, and refrigerate. To proceed, bring the dough back to room temperature until the dough begins rising again. 4. After the dough has risen, punch it down, form it into a ball, and return it to the bowl; cover and let rise until doubled again, about 1 hour. 5. To form a loaf, turn the dough out onto a work surface and deflate the dough. Form the dough into a even ball by pushing and tucking toward the center all around the bottom. Cover with plastic wrap or a towel and allow to rest for 5 minutes. Flour your hands and roll the loaf, pressing on the center with your palms, and rolling it back and forth to elongate it slightly. Place the oval on the prepared pan and cover with oiled plastic wrap or a towel. Allow to rise until doubled, about 1 hour. 6. About 30 minutes before you intend to bake the loaf, set the racks at the middle and lowest levels of the oven and preheat to 500F. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaf from burning. 7. Place the loaf in the oven and lower the temperature to 450F. After the loaf has baked for 20 minutes and is completely risen, lower the temperature to 350F and continue baking for 20 to 30 minutes longer, until the bread is well risen and a dark golden color. It should reach an internal temperature of about 210F. "8. Remove the loaf from the oven and cool on a rack. SERVING: Slice the bread about 1/2 inch thick, or a little thinner for sandwiches, with a sharp serrated knife. STORAGE: On the day it is baked, keep the bread loosely covered at room temperature. For longer storage, wrap in plastic and freeze for up to 1 month. VARIATION "LIGHT RYE BREAD: For a milder flavor, omit the ground caraway and molasses. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - NOTES : You could add raisins and other seeds (such as the Williams Sonoma Four Seed Baking Blend, which lists on the label poppy, sesame, caraway, and fennel seeds) on your own, and perhaps bake the bread in a pullman pan to get the square shape you're after. * Exported from MasterCook * Dark Ginger Quickbread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Food Processor Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 1 3/4 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon ginger 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 teaspoon cardamom 1/2 teaspoon salt 1 1/4 teaspoons baking soda 1/3 cup crystallized ginger* -- minced 1/2 cup butter or margarine -- (1 stick) 1/2 cup brown sugar 1/2 cup granulated sugar 1 tablespoon molasses 2 eggs 2 tablespoons crushed fresh ginger* 1/2 cup buttermilk Topping: 1/4 cup diced or sliced crystallized ginger* -- finely minced with 1 tablespoon King Arthur Unbleached All-Purpose Flour** **This is easily accomplished in a mini food processor or blender. Combine 1/2 cup of the flour, the spices, salt, baking soda and crystallized ginger in a mini-processor or blender, processing till the ginger is finely chopped. Set aside. In a large mixing bowl, beat together the butter, sugars and molasses till smooth, then beat in the eggs one at a time, beating well after each addition. Add the grated or crushed ginger root, then beat the dry ingredients (including the remaining flour) into the mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Spoon the batter into a greased 8 1/2 x 4 1/2-inch loaf pan. Press the 1/4 cup minced crystallized ginger into the top. Bake the bread in a preheated 350F oven for 50 minutes, or until a cake tester inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes, then turn it out onto a rack to cool completely. Yield: 16 servings *Available through our catalogue. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This quickbread, because it's so moist and dense, won't dome up as it bakes; it'll remain flat across the top, and may even sink a bit in the center. But that's the nature of the beast; once it's cut in slices, it's shape won't be important. Since it keeps well, and even improves in flavor after a couple of days, we suggest making this loaf on Friday, if you're hosting a Sunday brunch. Wrap it well in plastic wrap, and store it at room temperature. Just before serving, slice it in thin pieces, and array the pieces on a plate with other quickbreads, or in a basket. * Exported from MasterCook * Date Bread Recipe By :Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Fruit and Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Good Earth Cinnamon-Herb Blend Tea Bags 3 cups Water 1 1/2 cups Date Nuggets 2 Tsp Instant Yeast 2 1/2 Tsp Salt 2 cups Unbleached White Flour 2 cups Whole What Flour 1 cups Oat Flour 2 Tbsp Oil Boil water in a small sauce pan. Steep tea bags five minutes; remove tea bags. Add date nuggets (or substitute 1 cup cut up pitted dates and 1/2 cup oat flour) and simmer until dates are mushy. Let stand until warm. Mix white flour, yeast and salt in a large bowl. Beat in the date goo with a heavy duty mixer or by hand. Add the remaining flours and knead by machine or by hand until the dates have nearly disappeared and the dough is elastic. Let rise in the bowl until doubled; deflate and let rise again. Divide and shape into two loaves. Bake in a preheated oven at 325F about an hour. From Susan Sanchez - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Delectable Date Muffins Using Rice Flour Recipe By :USA Rice Federation Serving Size : 12 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups Rice Flour 1/2 cups Brown Rice Flour 1 Tbsp Baking Powder 1/2 Tsp Xanthan Gum 1/2 Tsp Baking Soda 1/4 Tsp Salt 1 cups Lowfat Buttermilk 2 Eggs -- Or 1/2 cups Thawed Frozen Egg Sub -- Or 4 Egg Whites 3 Tbsp Vegetable Oil 1/3 cups Orange Juice, Frozen Concentrate -- Thawed 1 Tbsp Grated Orange Peel -- Optional 1 cups Chopped Pitted Dates Dates add natural sweetness and extra fiber to these muffins which freeze beautifully. Makes 12 muffins Combine rice flour, brown rice flour, baking powder, xanthan gum; baking soda and salt in large bowl. Whisk together buttermilk, eggs, oil, juice concentrate and orange peel in med bowl; stir in dates. Make a well in center of flour mixture; pour in liquid mixture, and stir to combine. Spoon batter into lightly greased muffin cups. Use back of wet spoon to smooth muffin tops. Bake in 425F oven 18 - 20 min. Turn muffins onto wire rack to cool. Variation: Maple Rice Bran Muffins - Use 1 3/4 C rice flour and 1/4 C rice bran for flours; substitute 1/3 C maple syrup for orange juice concentrate; add 1 C chopped apples, 1 C raisins and 1 tsp ground cinnamon; omit orange peel and dates. Double-Corn Muffins - Substitute 1/2 C cornmeal for brown rice flour; omit orange juice concentrate; add 1/4 C water, and 2 Tbsp honey; add one 8 3/4 oz can corn kernels, drained, or 1 C frozen corn, 1/4 tsp red pepper flakes; increase salt to 1/2 tsp; omit orange peel and dates. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dessert Tortillas Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Miscellaneous & Tips Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tortillas 2 cups King Arthur Unbleached All-Purpose Flour 1/4 cup butter -- (1/2 stick) softened 1/2 teaspoon salt 1/2 cup water -- (1/2 to 3/4) 2 tablespoons sugar 1 teaspoon vanilla Topping and Filling 4 tablespoons butter -- melted cinnamon-sugar berries -- if desired Manual Method: In a medium-sized bowl, mix together the flour and the oil. Gradually mix in the water and salt. Knead briefly, just until the dough is smooth. Bread Machine Method: Place all of the ingredients into the pan of your machine, program for Manual or Dough, and press Start. Cancel the machine and remove the dough when it's smooth, after about 5 minutes of kneading. Divide the dough into 8 pieces. Round them into balls, flatten slightly, and allow them to rest, covered, for at least 30 minutes. This resting period improves the texture of the dough by giving the flour time to absorb the water, and it also gives the gluten time to relax, making the tortillas easier to roll out. Preheat an ungreased cast iron griddle or heavy frying pan over medium heat. Working with one piece of dough at a time, roll it out until it's about 8 inches in diameter. Fry the tortilla in the ungreased pan for about 45 seconds on each side. (Or, if you have a tortilla baker -- use it!). For storing tortillas longer than a couple of days, refrigerate or freeze them. Assembly: Brush each tortilla with a bit of melted butter and sprinkle with some cinnamon-sugar. Turn the tortillas over, and add some berries, if desired -- blueberries, blackberries or raspberries work particularly well. Roll up the prepared tortillas (the butter and sugar will be on the outside), and place them on a lightly greased cookie sheet; line them up next to one another to keep them from unrolling. Bake the tortillas in a preheated 375 F. oven for 10 minutes, until some of the sugar has caramelized on the bottom and the top is crisp and brown. Eat hot! Yield: 8 tortillas From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The following sweet tortilla recipe is not deep-fried, like those you'll find at a fast-food restaurant. Chewy rather than crunchy, these tortillas are still yummy; they're kind of like rolled-up cinnamon toast, and are wonderful eaten side-by-side with a dish of vanilla ice cream. At this time of year, we like to fill them with berries before baking; the berries soften and warm a bit as they bake, and team well with the cinnamon-y tortillas. * Exported from MasterCook * Deux Galettes Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough: 1/2 cup lukewarm water -- 105 to 110F 1 teaspoon instant yeast 2 teaspoons sugar 1/2 cup King Arthur Unbleached All-Purpose Flour 1/2 cup King Arthur 100% White Whole Wheat or Stone Ground Whole Wheat Flour 1/2 cup semolina 3/4 teaspoon salt 2 tablespoons olive oil or garlic oil Creamy Mushroom and Leek Filling: 3 cups sliced mushrooms (1/16 to 1/8-inch thick) 2 medium leeks -- white parts and tender green parts only, sliced 1/8-inch thick 4 small red potatoes -- skins on, sliced 1/16 to 1/8-inch thick 2 tablespoons olive oil or garlic oil -- (2 to 3) 1 package Neufchatel or cream cheese -- (3 ounce) at room temperature freshly ground black pepper -- to taste 4 garlic cloves -- finely minced red onion slices -- for topping 1 tablespoon fresh chives -- snipped into 1 pieces , for garnish Savory Spinach and Tomato Filling: 1 package frozen chopped spinach -- (10 ounce) thawed and squeezed dry 1 small yellow onion -- diced into 1/4-inch 1 pieces and sauteed until softened in 2 1 teaspoons olive oil 2 tablespoons olive oil or garlic oil 1 1/2 cups part-skim ricotta cheese 3/4 cup freshly grated Parmesan cheese -- divided 1 plum tomato -- cut into 1/4-inch pieces 12 large fresh basil leaves -- snipped into pieces 4 cloves garlic -- finely minced freshly ground black pepper -- to taste 2 ounces feta cheese -- crumbled 2 plum tomatoes -- cut into 1/4-inch rounds Dough: Combine all of the ingredients to make a smooth, supple dough, using your electric mixer, bread machine or hands. The dough will be a bit on the soft side, but should not be sticky. Transfer it to a lightly oiled bowl, cover with plastic wrap and let it rise until doubled in bulk, about 45 minutes. Or, let it complete its dough cycle in the bread machine. Prepare the filling while the dough is rising. Deflate the dough gently and let it rest for several minutes. On a lightly floured work surface, roll the dough out to a scant 14-inch round. If the dough resists you, cover it for a few minutes and return to find it more relaxed. It's important to roll the dough this thin because otherwise the crust will be too thick and "bready." Preheat the oven to 400F. Transfer the rolled-out dough to a cornmeal-sprinkled, perforated baker's disk or upside-down pizza pan. Spread one of the following two fillings over the center of the dough (see specific directions as follows), being sure to leave a 1 1/2 to 2-inch border. Fold the untopped border of the dough towards the middle to partially cover the topping, arranging the folds as neatly or haphazardly in pleats or crimps as you wish. Bake the galette for 20 to 25 minutes (on a baking stone, if possible), or until the filling is hot and the crust is golden. Let cool for a few minutes before cutting and serving, warm or cold. Yield: dough for one galette. For the Creamy Mushroom and Leek Filling: Saute the mushrooms, leeks and potatoes separately in olive oil, until softened but not mushy. Set each ingredient aside to cool. Combine the mushrooms and leeks with the cheese and black pepper in a small bowl. Cut the potato rounds in half and arrange them over the rolled-out dough in as flat a layer as possible. Sprinkle the minced garlic evenly over the potatoes. Spread the mushroom filling over the top and garnish with the red onion rings. Finish as directed above. Sprinkle the fresh chives over the top just before serving. Yield: filling for one galette, 6 servings For the Savory Spinach and Tomato Filling: Combine the spinach, sauteed onion, oil, ricotta, 1/2 cup Parmesan, chopped plum tomato, basil, garlic and pepper in a medium bowl and mix well. Spread this filling onto the rolled-out dough. Top with the crumbled feta. Arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated Parmesan. Finish as directed above. Yield: filling for one galette, 8 servings Nutrition information per serving (1/6 mushroom galette made with Neufchatel, 193g): 307 cal, 12.3g fat, 7g protein, 40g complex carbohydrates, 1g sugar, 4g dietary fiber, 13mg cholesterol, 333mg sodium, 486mg potassium, 32RE vitamin A, 12mg vitamin C, 3mg iron, 74mg calcium, 155mg phosphorus. Nutrition information per serving (1/8 spinach galette, 183g): 288 cal, 14.2g fat, 13g protein, 24g complex carbohydrates, 1g sugar, 3g dietary fiber, 25mg cholesterol, 485mg sodium, 319mg potassium, 392mg vitamin A, 10mg vitamin C, 2mg iron, 349mg calcium, 236mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Once you've seen one, you'll want to make your own, which is exactly what we've set out to do here. These elegant, free-form meals in a pouch most closely resemble open-faced calzones, but since their appearance is really more refined, each shall go by the name of galette, the French word that encompasses tarts of all types. Portable enough for a picnic basket and classy enough for a dinner party or backyard hors d'oeuvres fest, these stuffed summer yeast breads are equal parts delicious and colorful, satisfying and hearty. The filling is voluminous and the bread a tender envelope, so be careful when moving the unbaked creation (unless leaks don't bother you). * Exported from MasterCook * Diabetic, Lowfat Lemon Cranberry Anise Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Daily Bread Mailing List Food Processor Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick Cooking Spray 2 cups Unbleached All-Purpose Flour 1 cups Whole Wheat Flour 2 Tsp Anise Seed -- Or Fennel Seeds -- Crushed 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1/2 Tsp Salt 1 Med Banana -- Ripe 1 1/2 cups Buttermilk 1 Egg 1 Egg White 1/2 cups Firmly Packed Light Brown Sugar 2 Tbsp Canola Oil 2 Tbsp Lemon Juice 1 Tbsp Shredded Lemon Peel 1 Tsp Vanilla Extract 1/3 cups Dried Cranberries Preheat oven to 350F. Spray an 8-1/2 x 4 in. loaf pan with non-stick cooking spray; set aside. In a large bowl, stir together the flours, anise seeds, baking powder, baking soda and salt until well combined. In a food processor or blender, place the banana, buttermilk, eggs, brown sugar, oil, lemon juice, peel and vanilla; process until smooth. Pour mixture into the dry ingredients; stir just until moistened. Stir in the cranberries. Spoon into the prepared pan. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Remove from the pan; cool completely on a wire rack. Makes 16 slices. Per serving: 143 calories; 3 g fat; 14 mg cholesterol; 25 g carbohydrate; 4 g protein; 155 mg sodium; 0 g fiber. Per serving: 140 Calories (kcal); 2g Total Fat; (15% calories from fat); 4g Protein; 27g Carbohydrate; 12mg Cholesterol; 171mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dilled Onion Potato Rolls Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Hand Made Rolls Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups King Arthur Unbleached All-Purpose Flour 1 tablespoon instant yeast* 2 tablespoons granulated sugar 1 1/2 teaspoons salt 1/2 cup mashed potato 2 tablespoons butter or margarine 1/2 cup milk 1/2 cup water 2 teaspoons dill seed or dried dill weed or a combination of the two 1/3 cup minced dried onion *If you prefer to use active dry yeast, be aware that rolls will need to rise about 1 1/2 hours instead of 45 minutes. Manual Method: Combine all of the ingredients in a large mixing bowl, or in the bowl of an electric mixer. Mix until a soft, smooth dough forms, adding additional water or flour as needed, then knead, by hand or with the machine's dough hook, for about 10 minutes. Set the dough aside to rest, covered, for 10 minutes. Bread Machine Method: Place all of the ingredients into the pan of your bread machine, program the machine for Dough or Manual, and press Start. After the machine has completed its kneading cycle(s), remove the dough from the machine and set it aside to rest, covered, for 10 minutes (don't let it go through the rise cycle). Shaping and Baking: Divide the dough into 16 pieces. Shape each piece into a ball, and place the balls, evenly spaced, in two lightly greased 8-inch round cake pans. Tent the pans with lightly greased plastic wrap and allow the rolls to rise till they've filled the pan, 45 minutes to 1 hour. Bake the rolls in a preheated 350F oven for 25 to 30 minutes, or until they're golden brown. Remove them from the pan, and brush them with melted butter or margarine, if desired. Yield: 16 rolls From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : If you think of bland flavors when you think of potatoes -- think again! This recipe is superb with its mixture of flavors, and is designed to tempt any palate. * Exported from MasterCook * Dough Magic, Kathy G's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Lecithin Granules 1 cups Dried Whey 4 Tbsp Diastatic Malt Powder 1 Tbsp Ginger Don't Worry You Won't Taste It 1 Tbsp Pectin What You Use To Make Jam 1 Tbsp Ascorbic Acid -- Or Fruit Fresh 1 Tbsp Cornstarch Prevents Clumping Mix together. Keep in airtight container. Can refrigerate or not. I don't. Use 1 teaspoon per cup of flour. I use this in all my breads. It doesn't contain gluten, because gluten is not "one size fits all". So, you can add your own, or not, depending on the bread type. Simple white breads made with bread flour probably don't need any extra gluten, whereby heavy whole grains do ( unless you LIKE to eat doorstops!) The main advantage to using the enhancer I have found is the improvement of the bread's texture. If you like a tender, "softer" crumb, this will definitely do it! >From: Bev Carney - - - - - - - - - - - - - - - - - - - NOTES : This is the recipe I use for dough enhancers. Seems to do a great job. I think the most essential ingredients are the lecithin and diastolic malt. Of late, I have also started adding 1 teaspoon of bottled lemon juice to the liquids and that really seems to give the yeast a boost. * Exported from MasterCook * English Muffin Bread #8 (Aka Idiot Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cornmeal for dusting 2 tablespoons instant yeast 1 tablespoon sugar 2 teaspoons salt -- (I use sea salt) 1/4 teaspoon baking soda 2 1/2 cups buttermilk 6 cups bread flour 1. Spray two 8-1/2x4-1/2-inch loaf pans with canola oil and sprinkle bottom and sides with cornmeal. 2. Thoroughly mix all dry ingredients in a large mixing bowl (you know, your old favorite). Add buttermilk and stir until the batter is stiff but not yet kneadable. Do not knead this dough. 3. Cover the bowl with a damp towel, and let rise in the usual manner for 45 mnutes. 4. Preheat the oven to 400F. 5. Spoon out the dough, dividing equally, into the two pans. 6. Let rise for about 30 minutes. 7. Bake for about 25 minutes or until the internal temperature reaches 180F taken with an instant thermometer (You don't have one? Get one.) 8. Remove bread from pans and let cool on a rack. This bread freezes very well. From TheGuamTarheels@webtv.net - - - - - - - - - - - - - - - - - - - NOTES : Here's a breakfast bread that English muffin lovers should enjoy. * Exported from MasterCook * English Translation Of German Ingredients Recipe By :"Gregory Ross" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** hazelnut bread =========== weizenvolkornschrot = whole wheat flour (possibly coarse ground) natursauerteig = natural sourdough roggenvollkornschrot = whole rye flour (possibly coarse ground) haselnusse = hazelnut sonnenblumenkerne = sunflower seeds hefe = yeast 4 Kornbrot ======== weizenmehl = wheat flour (white) natursauerteig = natural sourdough roggenmehl = rye flour roggenkorner = whole rye berries leinsamen = flax seed hafer = oats reis = rice hele = ? (maybe hefe = yeast) maismehl = cornmeal - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Enhancing Bread Taste By Toasting Grain Recipe By :Andie Paysinger Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Here is a "trick" I learned from my grandmother who "toasted" all whole grains before grinding them and also "toasted" already ground meal and flour prior to using them in bread/rolls, etc. Spread the grain (or flour) about 1/2 inch deep in a baking pan and place in a medium oven - using a broad spatula, stir the grain every 8 minutes or so, end to end and side to side. If flour, remove from oven just when you begin to see a slight beige color develop - usually 20 to 25 minutes. Grain will take a bit longer, perhaps 35 to 45 minutes. Larger grains such as barley may take even longer. You can also toast the grains on top of the stove in a cast iron pan but it has to be absolutely dry, no grease residue at all and you need a really big pan and have to stir constantly. This toasting enhances the flavor of any grain or seed - amaranth, sesame, teff, triticale, corn, etc. particularly if the grain has perhaps been stored a bit too long and is slightly stale. You may also toast rolled or steel cut oats, wheat bulgar, and all kinds of nuts. I make a chestnut bread using chestnuts that have been steamed, roasted, then dried and ground into flour. A lot of work, but a heavenly taste. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Five Seed Wheat Bread Recipe By :Sunset Magazine, March 1998 Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: -- (2 Lb Loaf) 1 Cup water -- (1 1/4 C) 2 Tablespoons salad oil -- (3 Tbsp.) 2 Tablespoons honey -- (3 Tbsp.) 1 1/2 Cups all-purpose flour -- (2 C) 1 1/2 Cups whole-wheat flour -- (2 C) 5 Teaspoons Sunflower Seeds -- (2 Tbsp) 5 Teaspoons millet -- (2 Tbsp) 5 Teaspoons Mustard Seed -- (2 Tbsp) 1 Tablespoon Sesame Seeds -- (4 Tsp) 1 Tablespoon Poppy Seeds -- (4 Tsp) 1/2 Teaspoon salt -- (3/4 Tsp) 1 Package active dry yeast -- (1 Pkg) 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select whole-wheat cycle. 3. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. >From: Carl From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fly-Off-The-Plate Rolls Recipe By :A Cook's Tour of Iowa Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages dry yeast 1/2 cup warm water 2 cups hot water 1/2 cup sugar 3 tablespoons butter -- (no substitute) 6 cups flour -- (6 to 6 1/2) 1 tablespoon salt Dissolve yeast in warm water. Pour hot water over sugar and butter. Add 2 cups flour, beating as hard as possible after each addition. When mixture is warm, not hot, add to dissolved yeast. Add balance of flour, to which you've added the salt. Knead well. [Keep dough as soft as possible. - Ron] Place in a greased bowl and let rise until double in bulk. Preheat oven to 375 degrees. Shape dough into rolls or buns, let rise again until double, then bake for about 13 to 20 minutes. Makes 20 to 24 rolls. [I find it makes many more than that. It all depends on the size and shape of the rolls you choose to make. From rls-1850@juno.com - - - - - - - - - - - - - - - - - - - NOTES : These rolls are easy to make. The recipe makes a lot, but around here they only last two days unless I freeze some before they're devoured. They are _best_ fresh but freeze well; if you can't freeze them, they'll still be tasty two days later anyway. * Exported from MasterCook * Focaccia Dough Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 1/2 teaspoon granulated sugar 1 cup warm water 1/2 teaspoon salt 1/2 cup King Arthur Stone Ground Whole Wheat Flour 2 1/2 cups King Arthur Unbleached All-Purpose Flour -- (approximately) 2 tablespoons extra virgin olive oil -- to drizzle on the focaccia after baking Dissolve the yeast and sugar in the water. Add 1/4 cup of the all-purpose flour. Stir with a whisk and let this sit for 10 minutes to give the yeast a chance to get going. Add the salt and the whole wheat flour. Add the rest of the all-purpose flour, 1/2 cup at a time, until the dough is pulling away from the sides of the bowl. Turn the dough out onto a lightly floured counter and knead it, adding more flour as necessary, until the dough has formed a smooth ball. Place the dough in an oiled bowl and turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise in a draft-free place for 1 1/2 to 2 hours. When the dough has doubled in bulk, punch it down, and turn it out onto a lightly floured counter. Stretch the dough into a 14-inch circle and place on a greased baking sheet. Let it rise for 30 minutes. Preheat the oven to 425F while the focaccia is rising. Dimple it with your fingers and place it in the oven. Bake for approximately 25 minutes, or until lightly browned and cooked through. Drizzle with the olive oil. Cut into 6 wedges and serve topped with frittata and tomato sauce. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The combination of Italian frittata and focaccia is perfect for a summer evening. * Exported from MasterCook * French Style Country Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Food Processor Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge Starter (Begin 2 to 16 hours ahead) 1 cup cool-lukewarm water -- preferably spring water (90 to 100F) 1/2 teaspoon active dry or instant yeast 1 1/4 cups Special For Machines Bread Flour 1/4 cup King Arthur 100% White Whole Wheat or Stone Ground Whole Wheat Flour Dough All of the sponge starter (above) 1 cup lukewarm water -- preferably spring water (l00 to 115F) 3/4 teaspoon active dry or 1/2 teaspoon instant yeast 1 tablespoon sugar 3 3/4 cups Special For Machines Bread Flour -- (3 3/4 to 4) 1 tablespoon kosher salt To Make The Sponge: Stir all of the sponge ingredients together to make a thick, pudding-like mixture. Cover with plastic wrap and leave on a counter overnight or for at least 2 to 4 hours. If you're making this in a bread machine, place the sponge ingredients inside, and turn the machine on for just a few seconds to mix the ingredients together. Turn the machine off and close the cover. Let the sponge rest for 4 hours or overnight (anywhere between 2 and 16 hours is fine, the longer the better). To Make The Dough: Stir down the sponge with a spoon and add the water, yeast, sugar, most of the flour (hold back about 1/2 cup to use if required), and salt. Knead the dough, adding more flour as necessary, to make a soft dough, 10 to 12 minutes. Note: You may also do this in your bread machine, using the Dough or Manual setting. After the dough has finished kneading, place it in a lightly greased bowl, and continue as directed below. Big Tip: Mix ingredients together using up to 80% of the flour called for. Mix into a loose, messy mass. Let the dough rest for 12 minutes. Then continue, kneading and adding additional flour as required. Overall, the dough handles better, having had a chance to absorb the flour while resting and relaxing, and you'll tend to add less flour. Place the dough in a lightly greased bowl or plastic container, cover with lightly greased plastic wrap and a damp towel, and let it rise until almost doubled (depending on the weather, this could be l to 2 hours). If you're going out, or if you prefer, let the dough rise slowly in the fridge. If your dough has been refrigerated, allow it to come to room temperature; it'll warm up and rise at the same time. After its first rise, deflate the dough gently, but don't knock out all the air; this will create those "holes" so important to French bread. Form the dough into a round ball. Place two cookie sheets atop one another, and place a semolina- or cornmeal-dusted piece of parchment paper on top. Gently place the ball of dough on the cookie sheets, seam-side down. Cover it lightly with a tea towel, and let it rise the second time until it's puffy and about 40% to 50% larger, anywhere from 45 to 90 minutes (depending on the weather, luck, and magic). Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Preheat your grill to High. Place the bread (on the doubled-up cookie sheets) on the grill, and close the cover. Immediately reduce the heat to Medium (400F), and allow the bread to bake for 25 minutes, or until it's well-browned. Reduce the heat to Low, and carefully place the bread directly on the grill. Continue to bake until completely done, about 5 minutes. For Regular (Oven) Baking: Preheat the oven to 475F. Slash the bread, spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425F and spritz with water every few minutes for the first 15 minutes of baking. Bake the bread for about 25 to 30 minutes, or until it tests done. Yield: 1 large round bread or two medium breads, 10 to 12 servings Nutrition information per serving (1 hearty slice, 1/12 of recipe, 97g): 180 cal, .5g fat, 6g protein, 38g complex carbohydrates, 1g sugar, 2g dietary fiber, 534mg sodium, 74mg potassium, 2mg iron, 89mg calcium, 56mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : You could make this bread, and no other, for the rest of your baking career, and never feel cheated. It uses the sponge, or poolish, method: sort of a poor man's or woman's sourdough starter -- no feedings, little pre-planning, lots of flexibility and superb bread. I usually make this dough, sponge starter and all, in the bread machine, but you can do it by hand, processor, or stand mixer. After barbecue season, bake this bread in the conventional oven but atomize it with water to get that crisp crust. If you've always wanted crusty, hole-ridden, French-style bread, this is the ticket. * Exported from MasterCook * Fresh Blueberry Scones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit and Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups King Arthur Unbleached All-Purpose or Round Table Pastry Flour 1/2 teaspoon salt 1/4 cup granulated sugar 1 tablespoon baking powder 6 tablespoons cold butter -- cut into pieces 2 eggs -- beaten 1/3 cup vanilla yogurt 1/2 teaspoon vanilla extract 1 tablespoon grated lemon zest (or 1/4 teaspoon lemon oil) 1 cup blueberries -- picked over and rinsed 2 tablespoons melted butter 2 tablespoons granulated sugar Preheat the oven to 375F. Sift the dry ingredients together in a bowl. Add the butter and rub it into the dry ingredients with your fingers. Stir the eggs, yogurt, vanilla extract, and lemon zest or oil together. Add to the dry ingredients and stir just until combined. Stir in the blueberries. This dough is the consistency of a wet drop-cookie dough. Liberally flour your counter and your hands. Take the dough out of the bowl and place it on the counter. Pat it into a 1"-thick rectangle. Cut into 10 triangular scones. Place on a well-greased cookie sheet. Brush with melted butter and sprinkle with sugar. Bake for 20 minutes, or until lightly browned and a cake tester inserted into a scone comes out dry. Cool completely on a wire rack. Yield: Ten scones From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Scones are best eaten hot, split in half and slathered with butter. * Exported from MasterCook * Friday Night Double Fudge Chocolate Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 1 1/4 cups granulated sugar 1 cup brown sugar 1 cup vegetable oil 2 large eggs 2 teaspoons vanilla 3/4 cup cocoa -- sifted after measuring 1 1/2 teaspoons baking soda 2 teaspoons baking powder 1/4 teaspoon salt 3 cups King Arthur Unbleached All-Purpose Flour 2 cups brewed coffee (just warm) 1 cup semisweet chocolate chips -- (6 ounces) or coarsely chopped semisweet chocolate Topping 1 cup semisweet chocolate chips -- (6 ounces) or coarsely chopped semisweet chocolate 1 cup white chocolate chips -- (6 ounces) or coarsely chopped white chocolate Cake: Preheat your oven to 350F. Generously grease a 10-inch bundt-style or tube pan. In a large mixing bowl, combine the white and brown sugars, the oil, eggs, and vanilla, and beat at medium speed for 1 minute, until smooth. In a medium-sized bowl combine the cocoa, baking soda, baking powder, salt and flour. Add the dry ingredients to the sugar and oil mixture alternately with the warm coffee, beating steadily to make a smooth, thin batter. Spoon the batter into the pan, and sprinkle the chocolate chips on top. Use a spoon or your fingers to barely submerge the chips in the batter; they'll sink and float at random, which is OK. Bake the cake for 60 to 72 minutes, or until a cake tester inserted in the center comes out dry and the top springs back when touched gently. Topping: As soon as the cake is out of the oven, gently sprinkle it with the dark and white chocolate. Allow it to rest for several minutes to soften the chips, then swirl the chips onto the cake with a butter knife, spreading and smearing chocolate over the top of the cake. Loosen the sides of the cake from the pan, and allow it to cool. Remove it from the pan, and set it on a serving plate, iced-side up. Dust with confectioners' sugar, if desired. This cake keeps several days at room temperature, covered, and also freezes well. Yield: 12 to 16 servings Optional Glaze: Instead of the chopped chocolate topping, allow the cake to cool for at least 20 minutes, then remove it from the pan. If it sticks, place the pan on a warm burner to loosen and release the cake. Melt the glaze ingredients (semisweet and white chocolates) in the top of a double boiler, then swirl them over the cooled cake. Nutrition information per serving (1 slice cake, 1/16 of cake, made with white chocolate/semisweet chocolate topping, 127g): 505 cal, 24.3g fat, 6g protein, 20g complex carbohydrates, 44g sugar, 5g dietary fiber, 34mg cholesterol, 185mg sodium, 304mg potassium, 11RE vitamin A, 4mg iron, 98mg calcium, 125mg phosphorus, 33mg caffeine. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : The challenge here is for a rich, moist cake that's dairy -- (butter and milk) free, but absolutely decadent and flavorful. The big bonus is that the cake takes literally only seconds to put together. Sometimes, I mix the dry ingredients the night before, and in the morning add the remaining ingredients. * Exported from MasterCook * Fried Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 1/2 cup yellow cornmeal 1/2 cup maple syrup (or molasses -- or even honey) 2 tablespoons butter or 2 tablespoons vegetable oil -- (1/4 stick) 2 teaspoons regular instant yeast 2 1/2 teaspoons salt 2 cups King Arthur 100% White Whole Wheat Flour 4 cups King Arthur Unbleached All-Purpose Flour -- (4 to 4 1/2 ) 1 1/2 quarts lard -- (3 pounds) vegetable shortening or vegetable oil Pour the water into a saucepan and sprinkle in the cornmeal. Stirring constantly, bring the water to a boil and remove it from the heat. Stir in the maple syrup. If you're using butter, add it now while the mixture is hot. Allow to cool a bit. Blend the yeast and salt with the whole wheat flour and stir it into the cornmeal mixture; then add the 2 tablespoons of oil, if you're using it. Add 4 cups of the all-purpose flour and mix until the dough begins to pull away from the side of the bowl. Turn out onto a flour-sprinkled kneading surface and knead for 3 or 4 minutes. Add enough more flour to give the dough body, but not enough to make it stiff. Let the dough rest while you wash, clean out and grease the bowl. Knead the dough another 3 or 4 minutes, place it in the bowl, cover, and let rise until it's doubled in bulk.* *If you're planning to make fried bread for breakfast, put the dough to rise in a cool place and leave it overnight. It will be ready for you in the morning. To cook the dough, heat a large pan with vegetable oil that's 2 or 3 inches deep until it's reached 365F to 375F. Pull or cut off golf ball-sized pieces of dough (somewhere between 1 and 1 1/2 ounces each). Don't try to smooth them out -- ragged is better. Drop them gently into the oil, leaving space for expansion. Flip them over when they're golden on one side (sometimes they're reluctant to stay turned over, but a couple of forks can usually persuade them by force). When you think they're done, remove with a slotted spoon onto a paper towel. Tear one open just to make sure they're cooked all the way through; sometimes they're not and need another minute or so back in the pan. If your clientele can wait, accumulate a pile on a plate in a warm oven. Then serve them along with butter, maple syrup, and perhaps a sausage or two. Yield: about 3 dozen Nutrition information per serving (1 piece, 40g): 85 cal, .9g fat, 2g protein, 14g complex carbohydrates, 3g sugar, 1g dietary fiber, 2mg cholesterol, 161mg sodium, 53mg potassium, 9RE vitamin A, 1mg iron, 27mg calcium, 39mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is a recipe that I remember from my earliest years, and that we've made many times since. When I was a little girl, we spent a great deal of time in a little village in mid-Massachusetts where my grandfather was minister and where he and my grandmother "ministered" to most of the town in one way or another. Their house, which I continue to have very intense dreams about, was a typical New England farmhouse that flowed from the parlors in the front on the street, back through the dining room (and my grandfather's study, where he wrote his sermons) to the kitchen with its kitchen table, my grandmother's loom with its clattering sound that will always be tied to her kitchen, the large pantry on the left, and her old woodstove. -- PJH * Exported from MasterCook * Fried Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Self-Rising Flour 2 cups Self-Rising Cornmeal 1 1/2 cups Chopped Green Onions White And Green Parts, Lightly Packed 2 Tsp Sugar 2 1/4 cups Milk -- Cold Mix dry ingredients and onions. Add cold milk to make a medium batter. Drop 1 tablespoon of batter at a time into hot oil 1/4 inch deep in skillet. Turn only once (as a pancake). Drain on paper towel. 1/2 of recipe will serve 4 to 6 persons. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Cornbread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cups Cornmeal 2 Tsp Baking Powder 1/2 cups All-Purpose Flour 1/2 Tsp Salt 1 Egg Cover bottom of iron skillet with oil and have hot, mix above together and drop by spoonfuls into skillet. Turn once. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Cornbread #3 Recipe By : Serving Size : 7 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Yellow Cornmeal 1 cups Boiling Water Salt -- To Taste Pour boiling water over cornmeal. Stir about 1 minute. Wet hands and with tablespoon take up piece of "dough" about the size of an egg. Toss back and forth in palms to form a ball. Then flatten ball with one hand while holding dough in the other. Fry in 1/2 inch of hot oil until golden brown. Yield: 7 (2 1/2 inch) pieces. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fried Hot Water Cornbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Cornmeal 1/4 cups All-Purpose Flour 1 Tsp Baking Powder 1/2 Tsp Baking Soda 1 Tbsp Sugar 1 Tbsp Buttermilk Mix dry ingredients real well. Add enough boiling water to make stiff dough. Add buttermilk and mix well. Make out in small round patties with hands dipped in water. Fry in deep fat. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Cobbler Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1 cups granulated sugar -- (1 to 1 1/2) 2 tablespoons margarine -- softened 2 tablespoons milk 1/2 cup sherry 3 cups fresh fruit (large fruits sliced -- berries left whole) (3 to 4) whipped cream or ice cream Grease a 9x9-inch baking pan or 11-inch round quiche dish. Mix flour, baking powder and salt, and set aside. Beat together eggs and 1 cup of sugar. Add margarine and milk. Add flour mixture, stirring just to combine. Pour batter into pan. Simmer together sherry and remaining 1/2 cup sugar for 3 to 4 minutes. Add fruit. Pour hot mixture over batter in pan. Preheat oven to 375F and bake 30 minutes. Serve warm with whipped cream or ice cream. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Cobbler is a distinctly American dish. Its name is said to come from the phrase "to cobble," meaning to patch something together roughly; to "cobble up," put something together in a hurry; or perhaps from the fact that the combination of fruit and dough on top of the dish looks like cobblestones. Cobbler can be made with many different fruits, alone or in combination. Fruit is placed in a pan and a pastry crust, sweet batter, or biscuit dough is placed atop it; or batter is poured into the pan, and the fruit placed on top. Either way, the two end up mixing and mingling, the fruit mixture absorbing some of the cake-like dough, the dough absorbing the fruit juices, and the finished product resembling nothing so much as a very, very moist fruit cake.Variations in the crust are what differentiates most cobblers from one another. Originally, a cobbler's top crust was probably thick spoonfuls of biscuit dough, dumplings which cooked on top of the hot fruit layer (similar to "slumps" or * Exported from MasterCook * Fruit Cream Pie Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- crust for 9" single-crust pie milk 1 1/2 cups buttermilk -- or any other type milk (low-fat, whole, or cream) 3 eggs 3 tablespoons King Arthur Unbleached All-Purpose Flour 1/2 cup granulated sugar -- depending on tartness of fruit (1/2 to 1) 1/4 teaspoon spice of your choice (cinnamon -- nutmeg, ginger, mace or a mixture), optional 3 cups berries -- left whole unless unusually large, or fruit, sliced or cut into small (1/2") dice Roll out pie crust and fit into a 9-inch pie pan. Trim edges and crimp or flute decoratively. Coat inside of crust with a thin layer of milk. In a mixing bowl, beat together buttermilk (or other type milk) and eggs. Beat in flour, sugar and spice. Pour fruit into crust. Top with milk mixture. Bake pie on bottom shelf of a preheated 425F oven for 15 minutes, then reduce heat to 350F and bake an additional 35 to 40 minutes, or until crust is golden. Remove pie from oven and cool completely on a wire rack. Refrigerate until ready to serve. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Here's an easy variation on fruit pie. Using low-fat or skim- milk buttermilk will give you a lower-fat pie, while sweet milk or cream will result in a richer pie. This type of fruit pie really doesn't need any extra embellishment, such as whipped cream or ice cream; but nevertheless, we invite you to gild the lily in any way you see fit. * Exported from MasterCook * Fruit Crumble Bars Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust 2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup butter -- (1 stick) 1 cup granulated sugar 1 teaspoon vanilla 1 egg Topping Sliced fruit (berries can remain whole -- if not too 1 large ) 1/3 cup brown sugar 2 tablespoons butter 1 teaspoon cinnamon Mix crust ingredients until crumbly. Pat into lightly greased 9 x 13-inch pan. Layer fruit on top of crust. Mix brown sugar, butter and cinnamon till crumbly. Sprinkle over fruit. Bake in a preheated 350F oven for 50 minutes to 1 hour, until fruit bubbles and topping is golden brown. Cut into bars while still warm. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : These bars are a real life-saver when you have an abundance of fruit you don't quite know what to do with. Apples, bananas, peaches, pitted cherries, rhubarb, strawberries, blueberries, plums -- all lend themselves to this easy dessert. Cut in squares and serve warm, with whipped cream or ice cream, or let cool and cut into smaller bars to pack on a picnic. Simple as they are, these bars have never failed to draw praise from anyone who's tasted them. * Exported from MasterCook * Fruited Corn Muffins Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup King Arthur Unbleached All-Purpose Flour 1/2 cup King Arthur Stone Ground Whole Wheat or Round Table Whole Wheat Pastry Flour 1/2 cup whole cornmeal 1/2 cup corn germ 1/2 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2/3 cup buttermilk 1/3 cup orange juice 1/3 cup vegetable oil 1 egg 1 teaspoon orange extract 1 cup chopped dried fruit -- such as cranberries, apricots or cherries In a small bowl, mix the corn germ, buttermilk, orange juice, vegetable oil, egg, orange extract and dried fruit. Let mixture sit for 20 minutes to half an hour, to soften the corn germ and dried fruit. Meanwhile, in a large mixing bowl, combine the unbleached flour, whole wheat flour, cornmeal, sugar, baking powder, baking soda, and salt. Blend ingredients well. Gently stir the wet ingredients into the dried ingredients, mixing just to blend. Spoon batter into 12 greased muffin cups. Bake muffins at 400F for 25 to 30 minutes, or until muffins are brown and firm to the touch. Makes 12 muffins From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Every mother deserves her day. On Mother's Day, treat Mom to breakfast; it doesn't need to be served in bed, but any mother will appreciate being served a breakfast she didn't make (and won't have to clean up after). These tender muffins, which team cornmeal with your choice of a variety of dried fruits, are a pretty golden color, and they elicited rave reviews from all of us here at King Arthur Flour. * Exported from MasterCook * Fudge Frosting Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- (1 stick) 1/4 cup unsweetened cocoa powder 6 tablespoons yogurt -- regular, low-fat or nonfat, plain, vanilla or coffee 1 pound confectioners' sugar -- (about 3 3/4 cups) 1 teaspoon vanilla In a medium-sized saucepan, melt the butter over medium heat. When the butter is melted, stir in the cocoa and yogurt, and bring the mixture to a boil. Turn the heat to very low, add the confectioners' sugar and vanilla, and beat till smooth. Working quickly, pour about half of the frosting atop one layer, spreading it around the sides. Center the second layer over the first, and pour on the remaining frosting, spreading it evenly to the edge and along the side of the cake. Yield: frosting for one 8-inch layer cake From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This thick, deep chocolate frosting is poured, rather than spread over the cake. As it cools it becomes glossy and, if you haven't messed with it a lot during the application, very smooth, a perfect surface for decorating. * Exported from MasterCook * Fudge Pudding Cake Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup King Arthur Unbleached All-Purpose Flour 1 1/2 cups sugar -- divided 2 teaspoons baking powder 1/2 teaspoon salt 6 tablespoons cocoa (Dutch process is best) -- divided 1/2 cup milk 1 teaspoon vanilla 2 tablespoons melted shortening or vegetable oil 1 3/4 cups hot water In a medium-sized mixing bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, salt, and 2 tablespoons of the cocoa. Stir in the milk, vanilla and melted shortening or oil, mixing till smooth. Pour the batter into a greased 8- or 9-inch round or square cake pan. Mix the remaining 3/4 cup sugar with the remaining 1/4 cup cocoa, and sprinkle this mixture over the batter. Gently drizzle the hot water over the uncooked batter; there's no need to mix it in. Bake the cake in a preheated 350F oven for 40 minutes, or until the top is set. Serve the cake hot, with its sauce spooned over the top and topped with whipped cream or ice cream, if desired. If you can't serve it right away, keep it at room temperature (for 2 or 3 days), and reheat it in the microwave just before serving. Yield: 9 servings From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This fudgy dessert, with its crunchy, brownie-like top and gooey filling, has only 88 calories and 3.6 grams of fat per serving -- compare that to some of the "low-fat" desserts you'll find at the supermarket. See, you can have your homemade chocolate cake and eat it too! Chopped walnuts are a very good addition, though they do increase the fat grams and calories a bit, to 148 calories and 9 grams of fat with the addition of 3/4 cup chopped walnuts. * Exported from MasterCook * Fudge Waffles With Ice Cream And Chocolate Sauce Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- room temperature 1/2 stick butter -- melted and cooled, or 1/4 cup vegetable oil 1 teaspoon vanilla 1 cup buttermilk 1 cup King Arthur Unbleached All-Purpose Flour 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon nutmeg 1/2 cup chopped walnuts 1/2 cup chocolate mini-chips In a large mixing bowl, combine eggs, butter and vanilla, and beat until light, about 2 minutes. Blend in buttermilk, then flour, sugar, cocoa, baking powder, baking soda, salt and nutmeg. Gently fold in nuts and chocolate chips. Bake waffles in a preheated well-greased waffle iron until done (following directions for your own waffle iron). Serve with the ice cream of your choice and chocolate sauce (look for our chocolate sauce recipe). Waffles can be served immediately, or wrapped in plastic wrap and served the next day. Warm them in a toaster oven if you wish. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Is it a brownie with tire tracks, or a waffle that took a wrong turn at breakfast and ended up on the dinner table? This festive dessert may have an identity problem, but you won't have any problem when you serve it to your family or guests -- they'll enjoy every chocolatey bite. * Exported from MasterCook * Fuenfkornbrot Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Sourdough Breads Starter Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 150 g Sauerteig (sour dough) -- (5.3 oz) 150 g Roggenschrotmehl (rye fresh ground) -- (5.3 oz) 500 ml lauwarmes Wasser -- (1 pint) -- (maybe 600 ml (20 oz) lukewarm water) 400 g Weizenschrotmehl (fresh ground wheat) -- (14 oz) 100 g Gerstenschrotmehl (fresh ground barley) -- (3.5 oz) 100 g Hafervollkornmehl (oatmeal -- (3.5 oz) fresh ground) 50 g Leinsamen (flaxseeds) -- (1.8 oz) 40 g Hefe (yeast) -- (1.4 oz) 5 tablespoon Sonnenblumenoel -- (5 tablespoon sunflower oil) 2 tsp Salz -- (20 g = 2 teaspoon salt) 1/2 tsp coriander (coriander shredded) Flour for kneading and oil for cookie sheet - stir sourdough, rye and water together, put a bit of flour on top; let it stand covered overnight at room temperature - soak flaxseeds in water over night in the fridge. - mix wheat, barley, oatmeal and flaxseeds (a bit warmed up). Put yeast in warm water. After a while mix yeast (til double) and sour dough into above. - mix in coriander and salt - knead dough 10 - 15 min. very strongly til dough is smooth and shiny. - put dough in a bowl for 2 - 3 hours til it is double. Cover it with a cloth. -knead again and form a loaf. Cover it with a bit of flour and cover it with a moist cloth and let it stand for 20 min. on a warm place. -preheat oven at 250C. (480F.) -place a bowl with boiling water on the oven ground. -bake it strongly for 10 min. on the first level of the oven -turn back the temperature to 200C (392F.) and bake it for another 45-60 min. From Lobo - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fugassa Bread Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup finely chopped onions 1 1/2 cups chopped peppers (this can be one color or a combination of colors) 1 package active dry yeast 1 1/4 cups lukewarm (110F) water 1 teaspoon salt 1 tablespoon granulated sugar 4 cups King Arthur Unbleached All-Purpose Flour 2 cups shredded sharp Cheddar cheese coarse sea salt (optional) Cook oil, onions and peppers slowly in a large skillet over medium-low heat until the onions are transparent. When you cook onions and peppers slowly, the natural sugars caramelize, and they become quite sweet. Set aside to cool to lukewarm. In a large bowl, stir yeast into warm water to soften. Add salt, sugar, 2 cups flour, 1 cup cheese, and the cooled peppers. Beat vigorously for 2 minutes. Gradually add flour, a little at a time, until you have a dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough. Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with towel and let rise until doubled, about 1 hour. Turn the dough out onto a work surface. Knead in the remaining 1 cup cheese, leaving large streaks of the cheese visible. The streaks will toast and add an attractive look to the bread, not to mention a marvelous flavor. Shape the dough into a ball. Flatten the top slightly, and place on a well-greased baking sheet. Cover with a towel and let rise for 45 minutes. Just before baking, brush the tops of the loaves with cold water and sprinkle with coarse sea salt, if desired. Slit the loaf in three places, about 1/2-inch deep, across the top. For added crispness, steam should be added to the oven for the first 10 minutes of baking. You can put 2 cups of ice cubes directly on the floor of your oven. By the time they have melted and evaporated the 10 minutes is usually up. Since some people have trouble working with this theory, you can also put a pan of boiling water on the bottom shelf of the oven and remove it after the first 10 minutes of baking. Just be sure to work quickly to prevent loss of oven heat. Bake in a preheated 400F oven for 30 minutes, or until done. Immediately remove bread from baking sheet and cool on a rack. Makes 1 large loaf. Note: This bread makes marvelous buns. When ready to shape, divide the dough into 12 equal pieces. Shape each piece into a ball. Place about 3 inches apart on well-greased baking sheets. Flatten tops slightly. Just before baking, brush the top with cold water and sprinkle with coarse sea salt, if desired. Slit each bun twice across the top, about 1/4-inch deep. Bake in a preheated 400F oven for 18 minutes, or until done. Steam, as mentioned above, will make these buns extra crisp and crunchy. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Fugassa bread is especially pretty when you use different colored peppers. Red, yellow and green create the best color, as black or dark purple peppers, when cooked, become a disappointing gray. Serve this hearty bread with cold meat or pasta salad or a refreshing chilled soup for a cool, easy summer meal. * Exported from MasterCook * Garden Vegetable Filled Calzones Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Filled Breads Hand Made Pizza and Calzones Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough 3 cups warm water 2 tablespoons active dry yeast 2 teaspoons malt extract or granulated sugar 1/3 cup extra-virgin or garlic-flavored olive oil 1 1/2 tablespoons salt 2 cups King Arthur 100% White Whole Wheat or Stone Ground Whole Wheat Flour 7 cups King Arthur Unbleached All-Purpose Flour -- (approximately) Egg wash: 2 large eggs 1 tablespoon water 1 tablespoon chopped fresh herbs such as basil and oregano (optional) 1 pinch salt Place the water in a large bowl and add the yeast and the malt. Add a cup of the all-purpose flour and stir with a whisk to break up any lumps. Let this sit for about 10 minutes, until it gets bubbly. During the summertime, this sponge will get going quickly. Add the oil, the salt and the white whole wheat flour. Stir well and start to add the all-purpose flour, a cup at a time, stirring well after each addition. When the dough has started to pull away from the sides of the bowl, turn it out onto a floured counter. Knead the dough, adding more flour as necessary, so that the dough isn't sticky. When the dough has formed a smooth ball, place it in a large oiled container to rise. Cover the dough with a damp towel or plastic wrap and place it in a warm spot to rise. These days, almost everywhere is warm. If it's so hot that your dough rises dramatically in 45 minutes, you can punch it down and give it a second rising to develop flavor, or punch it down and refrigerate it until you're ready to use it. If you do refrigerate it, let the dough come to room temperature before you try to form it, otherwise it will tear. Assuming that none of the above has happened, punch the dough down when it has doubled in size. This normally takes 1 1/2 to 2 hours. Turn it out of the rising container and onto a floured counter. Divide it into eight equal pieces. Roll each into an oval that is 1/4-inch thick, 10-inch wide and 14-inch long. To make the calzone, place a generous 1/2 cup of filling on one side of the rolled-out dough. Top with 1/4 cup shredded cheese. Maintain a 1/2" border around the outside edge for sealing. Beat together all of the ingredients for the egg wash. The addition of a pinch of salt helps to break down the egg white. Using a pastry brush or your fingers, dab some of the egg wash around the edges of the dough. Fold the empty side over the filled side and press the edges of dough together. The better the seal, the less cheese will ooze out during baking. Place each filled calzone on a greased baking sheet. Brush the tops with egg wash and cut a few steam vents in the top of each. Let the calzones rest for about 20 minutes while you preheat the oven to 450F. Bake the calzones for 10 minutes, then turn the heat down to 400F. Bake for an additional 20 minutes. Let sit for 10 minutes before serving. Yield: Eight calzones From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This is a hearty dinner that makes use of a lot of vegetables from the garden. If your spinach has already bolted, you can substitute steamed and drained or sauteed turnip or beet greens, or any other cooked greens. And if your peppers and tomatoes are hard, green, and 2 inches in diameter, anxiously awaiting the next 90 day, a trip to the produce stand or supermarket may be in order. The dough can be made early in the day and left to rise in the refrigerator. It freezes well if you feel like making a double batch and popping some in a heavy-duty plastic bag. You can also use the dough for tasty loaves or a pizza base. * Exported from MasterCook * Garlic Bread #2 Recipe By :King Arthur Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Food Processor Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Biga 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup water 1/4 teaspoon instant yeast Dough 1 teaspoon instant yeast 1 1/2 cups Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1 teaspoon sugar 1 tablespoon non-instant nonfat milk 3/4 cup water 2 tablespoons olive oil Topping 1 medium head garlic -- cloves separated and peeled (about 2 ounces, about 15-20 cloves), finely minced* 1/2 cup butter -- (1 stick) melted 1/3 cup olive oil -- (2 3/8 ounces) 1 pinch salt 4 ounces parmesan cheese -- cut in chunks and grated (1 cup grated) parsley (if you like) *A mini food processor is an invaluable tool for this task. Manual/Mixer Method: In a small bowl, work together the biga ingredients -- 1 1/2 cups flour, 1/2 cup water and 1/4 teaspoon instant yeast -- till they're well-combined, but not or kneaded. Cover the bowl, and allow the biga to rest overnight at room temperature. Next day, combine the biga with the remaining dough ingredients in a large mixing bowl, stirring till the dough becomes cohesive, then kneading or stirring vigorously in the bowl till it becomes smooth. This is a very slack (wet) dough; don't try to add enough flour to make it kneadable on a work surface. If you have an electric mixer, knead it with the flat beater attachment for 5 to 8 minutes. If you're mixing by hand, use a bowl scraper and your hands to work it as best you can. It'll become smooth and will hold its shape somewhat, but will be very sticky. Cover the bowl and allow the dough to rise for 1 hour. Bread Machine Method: Place all of the biga ingredients into the pan your your bread machine, program the machine for Manual or Dough, and press Start. Cancel the machine as soon as the ingredients have formed a rough ball of dough, and all of the flour is incorporated. Next day, add the remaining dough ingredients, program the machine for Manual or Dough, and press Start. Allow the machine to complete its cycle. Shaping: Lightly grease a clean work surface, and transfer the dough to the greased work surface. Shape it into a rough 8 x 14-inch oval, and transfer it to a lightly greased baking sheet. (A half-sheet pan -- 18 x 13 inches -- is ideal for this. If you don't have a pan at least this large, divide the dough in half, make a couple of 4 x 14-inch ovals, and place them on two separate baking sheets.) Brush the top of the dough lightly with olive oil, and cover it; an acrylic dough cover is a great help here. If you use greased plastic wrap, it'll probably stick, so just be gentle pulling it off when the time comes. Allow the dough to rise till it's very puffy and bubbly, about 3 hours at room temperature. Halfway through the rising time dimple the surface with your fingertips, assertively enough to leave marks, but not so vigorously that you deflate the dough completely. Preheat the oven to 425F. Spritz the surface of the dough with warm water, and bake it for 15 to 20 minutes, till it's golden brown. Remove it from the oven, and allow it to cool. Wrap it loosely in plastic overnight, or in a paper bag. Assembly: Prepare the topping by combining the minced garlic cloves, melted butter, olive oil and a pinch of salt. Just before serving, cut the bread (or the two loaves, if you've made two) in half lengthwise, like you're going to make a giant sandwich. Spread the cut halves with the garlic mixture. Bake the bread in a preheated 400F oven for about 10 minutes, or until the topping is bubbly and the edges of the bread are starting to brown. Remove the bread from the oven, and sprinkle it immediately with the grated Parmesan and parsley, if desired. Yield: about 24 servings Description: "For improved texture and flavor, we start the bread with a biga, simply a piece of dough prepared the day before you want to bake your bread. This is an overnight bread, so be sure to begin it the day before you want to serve it." From hensley@columbus.rr.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Garlicky Spinach Pizza Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Hand Made Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 3 cloves garlic -- (3 to 4) 1/8 teaspoon salt 1 1/2 cups crumbled feta cheese 3 cups packed fresh spinach leaves -- (1 pound) freshly ground black pepper 1 cup sliced mushrooms (optional) Mince the garlic finely, then add the salt and olive oil and stir to blend. Wash the spinach and remove the larger tough stems. Slice the mushrooms. Brush the garlic olive oil atop the partially baked pizza. Top with the spinach, crumbled feta cheese and sliced mushrooms, and finish baking as directed in the basic crust recipe. Yield: 2 pizzas. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This one had all the garlic-lovers sighing happily (preferably NOT near the non-garlic lovers!) * Exported from MasterCook * Ginger Pumpkin Braid Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Dough Cycle Fruit and Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 cups King Arthur Special For Machines Bread Flour 1 teaspoon cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves (optional) 1/3 cup sugar 1/3 cup diced candied ginger 1 1/2 teaspoons salt 1 tablespoon instant yeast 1 3/4 cups pumpkin* 2 eggs 1/4 cup butter -- (1/2 stick) melted 1/2 cup raisins (optional) *Just plain pumpkin, not pumpkin pie filling. Manual/Mixer Method: In a large mixing bowl, combine the flour, spices, sugar, ginger, salt and yeast, mixing till everything is well-distributed. In a separate bowl, stir together the pumpkin, eggs and melted butter till well-combined. Add the wet ingredients to the dry ingredients, stirring until the dough begins to come away from the sides of the bowl. Knead the dough with an electric mixer for 2 minutes; allow it to rest for 15 minutes, then continue kneading it for an additional 5 to 7 minutes, or until it's smooth. Add the raisins, and continue kneading just until they're incorporated. If you're kneading by hand, transfer the dough to a lightly oiled work surface; knead it for 3 minutes, allow it to rest for 15 minutes, then continue kneading till smooth, an additional 8 to 10 minutes. Add more flour sparingly, and only if the dough is absolutely impossible to work with by hand. Knead in the raisins right at the end. Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 to 1 1/2 hours; it should be just about doubled in bulk. Bread Machine Method: Place all of the ingredients except the raisins into the pan of your bread machine, program the machine for Manual or Dough, and press Start. This dough may initially be a bit heavy for some machines; if necessary, use a spatula to help it get going. About 10 minutes before the end of the final kneading cycle, adjust the consistency of the dough with additional flour or water; it should be soft and smooth. About 4 to 5 minutes before the end of the kneading cycle, add the raisins. Allow the machine to complete its cycle. Turn the dough out onto a lightly greased surface, divide it in half then divide each half into three pieces. Roll each piece into a 10-inch log. Working with three logs at a time, place them on a lightly greased or parchment-lined baking sheet. Braid them together; be sure to pinch the ends together well, and tuck them under. Repeat with the remaining logs. Set the braids aside, covered with lightly greased plastic wrap or an acrylic dough-rising cover, to rise for 1 hour; they should look puffy, though not necessarily doubled in bulk. Bake the bread in a preheated 375F oven for 20 to 25 minutes, until lightly browned and a cake tester inserted in the center comes out clean. Remove the braids from oven, and allow them to cool on a wire rack. Serve them warm or at room temperature. If any is left over after a few days, use bread to make bread pudding (recipe follows).Yield: two 10-inch braids. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Maybe it's our lifelong familiarity with one of the holidays' cliche staples -- pumpkin pie -- but we can hardly imagine baking anything with pumpkin and not including ginger as one of the spices. Ginger and pumpkin are two flavors that just seem to go together, like apples and cinnamon. And they team beautifully in this bright-gold, moist, dense holiday bread. Serve it as the centerpiece of a bread basket at dinner, or with a creamy lunchtime soup. * Exported from MasterCook * Ginger Squares Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Squares 1 1/4 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons ground ginger 1 teaspoon ground allspice 3/4 teaspoon salt 1/4 teaspoon baking soda 1/2 cup diced crystallized ginger 1/4 cup molasses 2 eggs 1 1/3 cups dark brown sugar -- firmly packed 1/4 cup butter -- (1/2 stick) melted Streusel Topping 1 1/3 cups King Arthur Unbleached All-Purpose Flour 1/2 cup butter -- (1 stick) 1 pinch salt 3/4 cup dark brown sugar -- firmly packed 1/2 cup diced crystallized ginger Squares: In a medium-sized mixing bowl, whisk together the flour, ginger, allspice, salt, baking soda and crystallized ginger. In a separate bowl, stir together the molasses, eggs, brown sugar and butter. Combine the wet and dry ingredients, beating till smooth. Spread the batter in a lightly greased 13 x 9-inch pan. Streusel Topping: Using a pastry blender, electric mixer or your fingers, mix together the flour, butter, salt and brown sugar till it's fairly well-blended; some chunks of butter can remain. Mix in the crystallized ginger. Bake the squares in a preheated 350F oven for 20 minutes. Sprinkle on the streusel, and bake an additional 25 minutes, till the streusel is a deep, golden brown. Remove the squares from the oven, and run a knife around the edges of the pan to loosen them. Allow them to cool, then cut into 1 1/2-inch squares. Yield: About 54 squares Nutrition information per serving (1 square, 24g): 90 cal, 2.9g fat, 1g protein, 5g complex carbohydrates, 10g sugar, 18mg cholesterol, 53mg sodium, 63mg potassium, 28RE vitamin A, 1mg iron, 24mg calcium, 13mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : We know you'll love these squares that boast a thin, chewy gingerbread with crystallized ginger and streusel on top. They got an extremely high rating from both the crew of taste-testers in our customer service department, and the customers at our store. One woman commented that these were "the perfect, perfect holiday treat. And they'd be great with vanilla ice cream, too. * Exported from MasterCook * Gingered Plum Streusel Pie Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 single-crust pie crust recipe -- fitted into a 9" pan 4 cups chopped red or purple plums (about 2 1/4 -- 10 to 12 plums) -- pounds 1/2 cup firmly packed brown sugar 1 tablespoon chopped candied ginger 2 tablespoons quick-cooking tapioca 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon lemon extract Streusel Topping 3/4 cup King Arthur Unbleached All-Purpose Flour 3/4 cup granulated sugar 6 tablespoons butter 1/4 teaspoon ginger Combine plums, brown sugar, candied ginger, tapioca, cinnamon, ginger and lemon extract. Let sit for 15 minutes at room temperature. Make topping by combining flour, sugar and ginger, then cutting in butter until mixture resembles coarse crumbs. Set aside. Brush inside of unbaked pie crust with some slightly beaten egg white. Spoon filling into crust. Top with streusel topping. Bake pie in a preheated 375F oven for 50 minutes, or until fruit is bubbling and topping is golden brown. Serve warm or at room temperature, topped with whipped cream or ice cream (ginger is superb), if desired. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : This falls into the category of simple fruit pie, as its main ingredient is fruit. However, the addition of some assertive flavors- ginger and lemon - elevate the finished product above the ordinary. * Exported from MasterCook * Glory Bread Recipe By :TheGuamTarheels@webtv.net Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unbleached all-purpose flour 1 cup whole wheat flour 1 tablespoon instant yeast 2 tablespoons sugar 1 teaspoon sea salt 3 tablespoons dried rosemary 5 cloves minced garlic 1/2 cup grated Parmesan cheese 2 cups warm water 1 teaspoon olive oil Thoroughly mix the first 8 ingredients in a large mixing bowl. Blend the olive oil and water and pour into dry ingredients mixing with a wooden spoon. Turn out on a floured surface and knead until dough springs back when you stick your finger in it. Form into a ball and place in an oiled (olive, of course) bowl, cover with plastic wrap and let rise for 1-1/2 hours or until doubled. Remove from bowl and knead briefly. Form into 2 batards and place in an oiled batard pan or on an oiled baking sheet, cover with plastic wrap or a damp towel, and let rise for 1 hour. Thirty minutes before baking, preheat the oven to 375F (with a baking stone inside, if you have one). When dough has doubled in size, slash, and spritz the top with cold water. Spritz the inside of the oven as well. Bake for about 30 minutes or until the bread's inside temperature reaches 190F (using an instant thermometer). Let cool for about 30 minutes - if you can. This recipe will also make 4 baguettes or a focaccia. Glorious! - - - - - - - - - - - - - - - - - - - NOTES : Here's one that I came up with recently that I think is glorious. I have a friend named Glory and, since both she and the bread are glorious, I have named it "Glory" Bread. * Exported from MasterCook * Granary Flour Bread Recipe By :Good Housekeeping Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb granary flour substitute -- * 6 oz bread flour 2 tsp salt 400 ml water 1 oz butter 1 tbsp dried yeast 1 tsp sugar 1 tbsp malt extract * mix 1 lb whole wheat flour, 6 oz bread flour and 6 oz cracked wheat If you get real granary flour reduce the salt to 1.5 tsp. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Granary Flour is a whole-wheat flour with added malt wheat flakes. AFAIK, it is only produced in England. I have the following recipe for a substitute:mix 1 lb whole wheat flour, 6 oz bread flour and 6 oz cracked wheat. It's a straight dough bread with the following recipe: * Exported from MasterCook * Granary Loaf Recipe By :King Arthur Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups lukewarm water 1 tablespoon barley malt extract -- (1 to 2) 1 cup malted wheat flakes 2 cups whole wheat flour -- (they recommend their white whole wheat) 1 tablespoon instant yeast 2 tablespoons melted butter or oil 2 teaspoons salt 3 cups unbleached all-purpose flour -- (3 to 4) -- or bread flour Pour the 2 cups of water into a mixing bowl. Stir in the barley malt, wheat flakes and wheat flour. Mix in the yeast and allow this sponge to work for 15 to 20 minutes. Stir in the butter or oil, salt and about 2-1/2 cups of the unbleached flour. Add flour slowly until you have a shaggy mass that begins to hold together and pull away from the sides of the bowl. Turn the dough out onto a floured kneading surface and knead until it's cohesive. Give it a rest while you clean out and lightly oil the bowl. Continue kneading for several minutes, adding only enough flour to keep the dough from sticking to you or the board. Return the dough to the bowl, turning it so the top of the dough has a thin film of oil on it. Cover with a damp towel or plastic wrap...and let the dough rise until it has doubled in bulk... Punch the dough down, cut it in half and shape it to fit two 8-1/2 by 4-1/2-inch bread pans. Allow to rise until the dough is about 3/4 risen, full but so a fingerprint still bounces back. Bake the bread in a preheated 350F oven for 35 to 40 minutes, or till it tests done. Remove and cool on a rack. I agree, it's good stuff. From BogusFam@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I use this recipe for granary bread from King Arthur Flour. It calls for malted wheat flakes, which are available through their catalog, and barley malt syrup, which is available in health food departments of grocery stores and also through KA. Elizabeth David discusses Granary bread in her classic book, English Bread & Yeast Cookery. She says that the loaf has some rye meal in it, too, although this recipe doesn't call for it.