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recipes - hand made

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 04 Nov 1998 20:13:55 -0800
v098.n074.10
Amaranth Rye Sticks
Beer Biscuits
Batter Rolls

                     *  Exported from  MasterCook  *

                           Amaranth Rye Sticks

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Bread Bakers Mailing List        Breads
                Fatfree                          Hand Made

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Package       Active dry yeast
   1 1/2  Cups          Warm water
   1      Tablespoon    Nonfat dry milk
   1      Tablespoon    Molasses
     1/2  Teaspoon      Sea Salt -- Optional
   3 1/4  Cups          Rye Flour
     1/2  Cup           Amaranth Flour
   1      Teaspoon      Caraway seed
                        Sesame Seeds -- Optional

Dissolve yeast in warm water; stir in milk, molasses, and salt.  Stir in
flour and caraway seeds.  Knead dough about five minutes.  Cut into 36
pieces and roll into sticks approximately five inches long.  Roll in sesame
seeds.  Place on an oiled baking sheet, spray with water, then bake at
425F. for 18-20 minutes, or until lightly browned.

 Source: Arrowhead Mills "Amaranth Flour" tri-fold Reprinted by permission
of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Nutr. Assoc. : 0 0 0 0 0 0 19 0 0

                     *  Exported from  MasterCook  *

                              Beer Biscuits

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Breads                           Bread Bakers Mailing List

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      C             Unbleached Flour
   3      Tsp           Baking Powder
   1      Tsp           Salt
     1/4  C             Shortening
     3/4  C             Beer

Preheat Oven to 450F.  
Sift dry ingredients together. 
Cut in shortening until it has cornmeal consistency. 
Stir in beer, knead lightly, roll out to 1/2-inch thickness. 
Bake 10 - 12 minutes or until golden brown.

 Makes 12 to 15 biscuits.

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Nutr. Assoc. : 14 0 0 0 0

                     *  Exported from  MasterCook  *

                               Batter Rolls

Recipe By     : 
Serving Size  : 18   Preparation Time :0:00
Categories    : Breads                           Bread Bakers Mailing List
                Hand Made                        Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Tsp           Granulated sugar
     1/2  C             Warm water
   1      Pkg           Dry yeast
   1 1/2  C             Milk
     1/4  C             Granulated sugar
     1/4  C             Shortening
   2      Tsp           Salt
   2      Ea            Egg
   3 3/4  C             Flour

Dissolve 1 tsp sugar in warm water in large bowl.  Sprinkle in yeast.
let stand 10 minutes, then stir well.  Combine milk, 1/4 cup sugar,
shortening and salt in saucepan.  Heat until lukewarm and shortening is
melted.  Stir well.  Add to yeast mixture.  Add 2 3/4 cups flour and beat
vigorously with wooden spoon or electric mixer until smooth.
Gradually stir in remaining 1 c flour.  Batter will be soft.  Cover with
tea towel.  Let rise in warm place until doubled about 1 hour.
Stir down dough and let stand 10 minutes.  Fill greased muffin cups 1/2
full.  Let rise until doubled 45 minutes.  Bake at 375F for 20-25 minutes
or until golden.  Turn out of pans immediately. Serve warm and cool.  

Makes about 18 rolls.

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