Hi Melody,
Here are 2 recipes for you.
If you need any more bread machine recipes I'll be glad to send them to you.
* Exported from MasterCook *
Walnut Bread (July,1997) in the food proceessor
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups flour
2 1/2 cups whole wheat flour
2 teaspoons yeast
1 1/2 cups water
2 tablespoons powdered milk
1/4 cup chopped walnuts
2 tablespoons dark brown sugar
1 tablespoon honey
2 tablespoons oil
2 teaspoons salt
1. Dissolve yeast in water and flour. Let stand 10 minutes. ( in bowl of
food processor).
2. Add brown sugar, honey, milk, salt and whole wheat and process until it
forms a ball. Add walnuts and process just to blend. ( use the plastic blade)
3. Turn dough onto a working surface and knead 5 minutes.
4. Place dough into an oiled bow, cover with plastic or cloth and let rise
in a warm place ( oven, off) for 1 hour.
5. Knead dough to expel air and place it in a loaf pan. Let stand covered
1/2 hour.
6. Bake in 450 ( pre heated) oven for 30 minutes. Turn down to 350 bake 10
minutes.
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NOTES : I was able to make this bread thanks to all the people on the web
who sent me recipes..
* Exported from MasterCook *
Whole Wheat Bread II ( sept.1992)
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
400 grams white flour
600 grams whole wheat flour
2 cake yeasts or 2 T dry yeast
1 tablespoon brown sugar
2 teaspoons salt
2 1/2 cups water (warm)
kummel seeds
1. Dissolve yeast in 2 cups water in the bowl of kitchen aid. Stir in sugar.
2. Add white flour and beat until gluten develops. ( You can see firm
strings of dough) about 5 minutes.
3. Add 1 cup whole wheat and beat 5 minutes.
4.Stir salt and 1/2 cup warm water and add to dough.
5. Add rest of whole wheat and kummel and beat 5minutes more.
6. Turn dough onto a board and knead 5 minutes by hand.
7. Place in a bowl. Cover with plastic and let rise in a warm place for 1
hour.
8. Knead 1 more time and shape into 2 loaves.
9. Place on cookie sheet and let rise covered for 30 minutes.
10. Bake in pre heated 450 F oven for 40 minutes.
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NOTES : May be frozen wrapped in foil in a plastic bag.
De freeze at room temperature.
From: Peter Hafid <m-35926@mailbox.swipnet.se>
>Subject: Garllic bread
>Date: Sun, 27 Jan 1980 10:40:51 +0100
>
>Would anybody please tell mee how to make garllic bread.
>Thanks
>Peter
>
* Exported from MasterCook *
Anchovy, Garlic and Olive Bread ( March, 97)
Recipe By : Miriam Podcameni Posvolsky
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** NONE *****
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups flour
1 1/2 cups tepid water
1 package yeast -- or 1 teaspoon
1 teaspoon salt
1/2 teaspoon sugar
1/4 cup olive oil
2 cloves garlic; minced
1 cup pitted Kalamata olives; chopped
2 T anchovy paste .
1. Dissolve yeast in water. Add sugar and let stand 5 minutes.
2. Place in bowl of kitchen aid and add oil, then flour and salt stirring
and kneading in kitchen aid. Add oregano.
3. Knead 8 minutes. Then turn dough onto a working surface and knead 3
minutes by hand.
4. Place in an oiled bowl and turn dough around to coat with oil. Cover
with plastic, and let rise 1 hour.
5. Divide dough in 2 ,
6. Roll out each into a rectangle and spread garlic, anchovy paste and
olives. Roll jellyroll fashion.
7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a
little olive oil.
8. Bake in pre heated 450 oven for 30 minutes .
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NOTES : Serve sliced with dips.
Miriam Podcameni Posvolsky
Rio de Janeiro, Brazil