I haven't tried this recipe but plan to do so.
* Exported from MasterCook *
Bran Cereal Muffins
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 12 Preparation Time :0:00
Categories : Muffins
Amount Measure Ingredient -- Preparation Method
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1 cup unsifted all-purpose flour
1/3 cup firmly packed light brown sugar
1 tablespoon calumet baking powder
1/2 teaspoon salt
2 1/2 cups post natural bran flakes
1 cup milk
1 egg
1/3 cup oil
Mix flour with sugar, baking powder and salt.
Combine cereal and milk in bowl and let stand for about 3 minutes,
stir well. Add egg and oil; blend well.
Add flour mixture to cereal mixture (batter will be thick). Spoon into
greased muffin pans.
Bake at 400 degrees for 25 minutes or until golden brown.
Serve warm
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Per Serving (excluding unknown items): 95 Calories; 7g Fat (66.5% calories
from fat); 1g Protein; 7g Carbohydrate; 0g Dietary Fiber; 20mg Cholesterol;
107mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Amish Friendship Bread
Recipe By :Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breads & Bread Machine
Amount Measure Ingredient -- Preparation Method
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1 Cup Starter
Day 5:
1 Cup Milk
1 Cup Sugar
1 Cup Flour
Day 10:
1 Cup Milk
1 Cup Sugar
1 Cup Flour
To Remaining Batter Add:
2/3 Cup Oil
2 Cups Flour
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt
1 Cup Sugar
3 Eggs
1/2 Teaspoon Vanilla
1 1/4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
DO NOT REFRIGERATE
DAY 1 -- DO NOTHING
DAY 2,3,4 ---STIR
DAY 5 -- Put in large bowl and add ingredients and stir well.
DAYS 6,7,8,9 --STIR
DAY 10 -- Add ingredients. Stir well and pour 1 cup into each of 3
containers. Give to friends with a copy of directions.
TO REMAINING BATTER:
Mix ingredients together. You can add raisins, apple, bananas, nuts,
dates, chocolate chips, pineapple or whatever you like.
Pour into 2 well greased and sugared loaf pans and bake at 350 degrees for
50 minutes or until done.
Cool 10 minutes and remove from pan.
Will make three smaller loaves.
Note: To make starter:
1 pkg active dry yeast
1/4 cup warm water (110F)
1 cup all-purpose flour
1 cup white sugar
1 cup warm milk (110F)
In a small bowl, dissolve the yeast in warm water for about 10 minutes.
Stir well. In a 2 qt glass or plastic container, combine 1 cup sifted flour
and 1 cup sugar. Mix throughly or the flour will get lumpy when you add the
milk. Slowly stir in the warm milk and dissolved yeast mixture. Pour into a
ziplock bag. The mixture will get bubbly. Consider this day 1 of the cycle.
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Per Serving (excluding unknown items): 5961 Calories; 181g Fat (27.2%
calories from fat); 87g Protein; 1008g Carbohydrate; 15g Dietary Fiber;
702mg Cholesterol; 2237mg Sodium. Exchanges: 25 Grain(Starch); 2 1/2 Lean
Meat; 2 Non-Fat Milk; 33 Fat; 40 1/2 Other Carbohydrates.
* Exported from MasterCook *
Soft Wrap Bread_ King Arthur Flour
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups unbleached all-purpose flour -- Note 1
1 1/4 cups boiling water -- (10 ounces)
1/4 cup potato flour -- (1 1/2 ounces) Note 2
1 1/4 teaspoons salt
2 tablespoons vegetable oil -- (7/8 ounce)
1 teaspoon instant yeast*
Note 1: 12 3/4 to 13 3/4 ounces, 3 to 3 1/4 cups
Note 2: OR 1/2 cup (5/8 ounces) potato buds or flakes
This recipe works best with instant yeast because it dissolves during
the kneading process, so you don't have to knead liquid into the
dough. If you really prefer to use active dry yeast, use only 1 cup
boiling water for the initial dough, dissolve the yeast in 1/4 cup
warm water, and add this mixture to the dough along with the potato
flour mixture. It'll be somewhat "slippery" at first, but will knead
in and eventually become smooth.
Making the Dough: Place 2 cups of the flour into a bowl or the bucket
of a bread machine. Pour the boiling water over the flour, and stir
till smooth. Cover the bowl or bucket and set the mixture aside for 30
minutes.
In a separate bowl, whisk together the potato flour (or flakes or
buds) and 1 cup of the remaining flour with the salt, oil and
yeast. Add this to the cooled flour/water mixture, stir, then knead
for several minutes (by hand, mixer or bread machine) to form a soft
dough. Note: You can allow the dough to go through the entire kneading
cycle(s) in the bread machine, but it's not necessary; about a
5-minute knead in the machine, once it gets up to full kneading speed,
is fine. The dough should form a ball, but will remain somewhat
sticky. Add additional flour only if necessary; if kneading by hand,
keep your hands and work surface lightly oiled. Let the dough rise,
covered, for 1 hour.
Shaping: Divide the dough into 8 pieces (each about the size of a
handball, around 3 ounces), cover, and let rest for 15 to 30
minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them
(fry without oil) over medium heat for about 1 minute per side, until
they're puffed and flecked with brown spots. Adjust the heat if they
seem to be cooking either too quickly, or too slowly; cooking too
quickly means they may be raw in the center, while too slowly will dry
them out. Transfer the cooked breads to a wire rack, stacking them to
keep them soft. Serve immediately, or cool slightly before storing in
a plastic bag. Yield: 8 breads.
S(Internet Address):
"http://www.kingarthurflour.com/recipes/soft-wrap-bread-recipe";
Yield:
"8 breads."
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Per Serving (excluding unknown items): 220 Calories; 4g Fat (16.2%
calories from fat); 5g Protein; 40g Carbohydrate; 2g Dietary Fiber;
0mg Cholesterol; 15991mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Fat.