, daily-bread@lists.best.com
X-Exported-From: MasterCook Mac
Here are a couple of bread I have recently tried. Both have turned out
well. I prefer the Round Crusty Loaf - it turned out exceptionally good.
Any questions - just holler!
Dot
ICQ# -- 5004723
Recipe Section (Always In Progress)!
http://www.geocities.com/Heartland/3053
email: jrjet@mtco.com
* Exported from MasterCook Mac *
Buttermilk Bread in ABM
Recipe By : Baking with Julia
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 tsp instant yeast
3 T powdered buttermilk
1 teaspoon salt
3 cups bread flour
1 tablespoon unsalted butter -- room temp.
3 tablespoons pure maple syrup
1 cup water -- room temp.
I did this recipe 2 ways, the way it is entered and then a second time using 1 cup real buttermilk for the powdered buttermilk and water. I really prefer the real buttermilk - there is a definite tast difference for the better. Dot aka. jrjet@mtco.com
Layer ingredients in your ABM, wet first, then dry, ending with yeast. Use light or medium setting.
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Per serving (excluding unknown items): 133 Calories; 2g Fat (11% calories from fat); 4g Protein; 25g Carbohydrate; 3mg Cholesterol; 179mg Sodium
NOTES : This rises really high! Might try cutting the yeast back just a bit....
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* Exported from MasterCook Mac *
Round Crusty Loaf (Bread)
Recipe By : Southern Heritage Breads Cookbook
Serving Size : 3 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 packages dry yeast
1/2 cup sugar
1/2 cup warm water -- 105 deg to 115 deg
2 cups milk -- scalded
1 cup unsalted butter -- softened
1 teaspoon salt
4 eggs -- beaten
2 cups whole wheat flour
6 cups bread flour
cornmeal
1 egg yolk
1 tsp whipping cream
FOR ABM:
2 tsp instant yeast
2 tablespoons sugar
2 tablespoons warm water
2/3 cup milk
1/3 cup butter -- softened
1/4 teaspoon salt
1 egg
2/3 cup whole wheat flour
2 cups bread flour
Recipe adapted for ABM by jrjet@mtco.com -- Tested in a Farberware ABM with great results.
FOR ABM: Place wet ingredients in pan first, then add flour and dry ingredients - ending last with yeast. I abked this on light setting and it turned out wonderfully! Definitely a keeper!
TRADITIONAL: Dissolve yeast and 1 tsp sugar in warm water, stirring well; let stand 5 minutes or until bubbly.
Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm. Add remaining sugar, yeast mixture, salt and 4 eggs. Stir well. Gradually add whole wheat flour, beating well. Add ebough bread flour to form a stiff dough.
Turn dough out on a floured surface; knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled - 1 hour, 15 minutes.
Punch down,turn out and let rest on lightly floured surface -- 5 minutes resting. Divide dough into 3 parts; shape each portion into a round loaf. Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream: mix well and lightly brush over the tops of the loaves. Cover and rise until doubled in bulk -- 1 hour.
Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 20 minutes or until loaves sound hollow when tapped. Cool on wire racks. Makes 3 round loaves.
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Per serving (excluding unknown items): 2982 Calories; 120g Fat (36% calories from fat); 81g Protein; 400g Carbohydrate; 692mg Cholesterol; 1156mg Sodium
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