Date: Sun, 2 Feb 1997 11:00:12 -0800 (PST) -------------- BEGIN bread-bakers.v097.n008 -------------- 001 - "Lynn Ratcliffe" Subject: recipe wanted Date: Sat, 25 Jan 1997 05:49:20 -0800 Does anyone have a recipe they would be willing to share for Royal Hawaiian Bread? It's my favorite!! Thanks. Lynn mcgrew@pex.net --------------- MESSAGE bread-bakers.v097.n008.2 --------------- From: "John E. Johns" Subject: King Arthur flour Date: Thu, 23 Jan 1997 15:47:42 -0500 (EST) This is in response to Cheryl Yee who had problems with using King Arthur Flour for Bread Machines. I have an Hitatchi B201 bread maker and had exactly the same problems. I was using Red Star yeast and the loaf rose beautifully in the bread pan and then fell while on the bake cycle. I finally used up the last of the flour and when I switched back to Gold Medal Better for Bread flour the loaves improved. I suspect that part of the problem was in the age of the yeast since the loaves were still not back to what I consider normal size even after I switched back to the Gold Medal. Yesterday, I made a loaf with SAF yeast and it produced a normal loaf. Several weeks ago on PBS I watched Lora Brody make bread machine bread for Julia Child using a Zoji and King Arthur flour but she used the regular unbleached flour and not the bread flour! Cheryl, I hope that this helps a little and lets you know that you were not alone in experiencing problems with the King Arthur Flour for Bread Machines. --------------- MESSAGE bread-bakers.v097.n008.3 --------------- From: "Bob or Jessica Cote'" Subject: Recipe request Date: Sat, 25 Jan 1997 11:17:16 -0800 Does anyone have a recipe that is similar to the bread served by Steak & Ale and/or Outback Steakhouse? Thanks in advance. Bob Cote' --------------- MESSAGE bread-bakers.v097.n008.4 --------------- From: CHEFLZ@aol.com Subject: ROSEMARY-OLIVE BREAD Date: Sat, 25 Jan 1997 12:32:35 -0500 (EST) HERE'S AN OVEN RECIPE(from Geneva, Switzerland!!) THAT I CONVERTED FOR A 1.5LB. ABM-IT'S DELICIOUS!! --------------------------------------------------- 1 1/3 tsp.yeast 2/3C. water 2/3C. milk(I used Skim) 1 1/3 tabsp. sugar 1/3C. cornmeal 2 tabsp, margarine,or butter 2/3 cup minced onion(I used reconstituted dried) 1 1/3 tabspns.dry rosemary 1 cup pitted,chopped olives(I used Calmata-unchopped, pitted) 2/3tabsp. pepper 1 1/3C. whole wheat flour 2-2 1/4 C's bread flour ---------------------------- I set macine on medium use you machine's directions(ingred. order) --------------- MESSAGE bread-bakers.v097.n008.5 --------------- From: chefmad Subject: Re: Digest bread-bakers.v097.n006 Date: Sat, 25 Jan 97 10:50:50 -0600 >Has anyone else out there got >an olive bread recipe? BTW, where does this stuff come from? I mean >what country's cuisine features olive bread? Olive breads, both green and ripe are found in the cuisines of Italy, France & Greece. I have 3 or 4 recipes for other types, all I have to do is find them! chefmad "The poignancy of the podlike pepper is the profusely potent power of perfectly piquant and pyreticly pickled peppers procured to purposefully pixilate the publics' pungently palpitating plastic purple palate." --------------- MESSAGE bread-bakers.v097.n008.6 --------------- From: "Ellen C." Subject: Problems with Zo and Delta Rehab Date: Sun, 2 Feb 1997 09:56:43 -0500 I bought a Zo from Irwin at Delta Rehab last January, and it has never performed correctly. Every loaf of bread I made in the machine has done fine up until the second rise and the bake cycle. Then the loaf falls, and the final result is a loaf with a soft dimpled top, and air space between the top crust and the bread. Also, every loaf and the machine has the same strong yeasty off-odor and taste. (IE, the yeast is over-proofing.) Even though I had had much success in a different Zo earlier, I accepted that perhaps the machine was fine, and that I was doing something wrong. Zo flat out refused to return my calls, and to this day, they will not honor their warranty. Irwin asked that I do some tests for him before he would replace my machine. I spent 9 months testing for Irwin, and making the same recipe over and over again, varying the liquid, the yeast, the flour, using conditioners, measuring loaves, etc. (And if I *ever* see Donna German's Italian Bread again, I will scream! :-) )I did these tests primarily in my machine, but also in others (including a different Zo and other brands). And guess what? The *ONLY* failed loaves came from my Zo. I compared the temperature of my machine with another Zo, and, indeed, the temperature of my Zo during the second rise is 10 degrees hotter. So, now we've proven that the machine is the culprit, but I am unable to get in touch with Irwin so he can replace it. He has not responded to any of my email and phone calls for the past several months. And I don't understand this, because early on, Irwin was very supportive and responsive. I am reporting this to you as a caution: make sure before you purchase any machine that your source will stand behind the purchase and will replace it swiftly if it is defective. And I also hope that in short-order I can report to you that my machine has been replaced and that I am finally baking bread! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v097.n008.7 --------------- From: "Ellen C." Subject: Irwin, calling Irwin... Date: Sun, 2 Feb 1997 09:56:42 -0500 Irwin, I've been trying to get you to respond to my email and phone calls for many months now. It doesn't even have to be you, personally; a response from anyone on the Delta Rehab staff will suffice. Are you out there? Are you OK? Why are you ignoring my pleas for help with the defective Zo bread machine I purchased from you a year ago? You've known since the beginning that it malfunctioned. I succombed to your requests and ran test after test for over 9 months. And each test resulted in a failed loaf. I have now run the tests on other machines, with far superior and satisfactory results. Please be honorable and replace the defective machine. PLEASE, PLEASE reply to my pleas! All I want is for you to stand behind the product you sold to me. I simply want to bkae a decent loaf of bread in a non-defective, properly-funtioning Zojirushi bread machine. -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v097.n008.8 --------------- From: LaeBelle@aol.com Subject: RE: Anadama Bread Date: Sat, 25 Jan 1997 13:29:38 -0500 (EST) This is my first post ever to the list :-) I've been a lurker but I finely got MC "Light" (even if it is 4.0 :-O) Hope it comes through. Thanks Reggie for the great lists ( check out eat-low-fat and otbf fellow listers they are great to) Love to all Bunny * Exported from MasterCook * Anadama Bread Recipe By : The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads For Abm Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons Yeast 2 1/2 cups Bread flour 1/2 cup Whole wheat flour 1/3 cup Cornmeal -- coarsely ground 1 1/2 teaspoons Salt 4 tablespoons Powdered milk 2 tablespoons Butter or margarine 1 1/4 cups Water 3 tablespoons Molasses 1 teaspoon Lemon juice Place all ingredients in machine and push start! Not recommended for use with timer. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 servings Posted on NVN #134206 by Laguda on 06/12/94, MM format - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n008.9 --------------- From: reedan@global2000.net (Daniela Sciaky) Subject: Amsih Friendship Bread starter Date: Sat, 25 Jan 1997 16:37:06 -0500 Several months ago I received a starter for Amish Friendship bread. The bread is a quick bread where the starter has all the basic ingredients that previously was divided up. All of the incubation for the starter is done at room temperature. Well after prepping many rounds of the bread and giving away starter, I finally gave up and lost the starter. Freezing the final step was a disaster. Does anyone have any idea how to start it again from scratch? The recipe is below. Amish Friendship Bread Use Metal Spoon. Do NOT refrigerate. Day 1 -- Do Nothing (this is the point when the starter is received) Day 2 -- Squish Bag or Stir Day 3 -- Squish Bag or Stir Day 4 -- Squish Bag or Stir Day 5 -- Squish Bag or Stir Day 6 -- Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk. Squish Bag or Stir Day 7 -- Squish Bag or Stir (Let air out of bag.) Day 8 -- Squish Bag or Stir (Let air out of bag.) Day 9 -- Squish Bag or Stir (Let air out of bag.) Day 10 -- Add 1 Cup Flour, 1 Cup Sugar, 1 Cup Milk. Squish Bag or Stir Pour 4 one-cup starter bags and give to friends!! Use remaining ingredients and add 1/2 cup milk, 1 cup oil, 1 tsp. vanilla, 3 eggs and mix. In another bowl, mix 2 cups flour, 1 cup sugar, 1-1/2 tsp. baking powder, 1 large box of instant vanilla pudding (optional: 1 cup chopped pecans) and mix thoroughly. Combine wet and dry ingredients, pour dough into 2 large, well greased cinnamon-and-sugared loaf pans. Sprinkle extra sugar mixture on top. Bake at 325 degrees for 60 minutes. Thanks for your help. Daniela --------------- MESSAGE bread-bakers.v097.n008.10 --------------- From: Joyce L Owen Subject: Re: Ethiopian flat bread 2 Date: Sun, 26 Jan 1997 12:49:35 -0800 (PST) Yesterday I sent a message saying that I was trying injera with brown rice flour. We tried to eat it last night. Blech! I think I will stick to regular flour. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n008.11 --------------- From: Joyce L Owen Subject: Re: Ethiopian flat bread Date: Sat, 25 Jan 1997 15:19:19 -0800 (PST) Joyce Graver asked about Ethiopian flat bread (injera). There was a recipe posted a few months ago, and some discussion about injera and the various grains used to make it. I have made it several times with bread flour, and right now I have some souring in the oven using brown rice flour! I haven't tried it yet with teff, an African grain. One person mentioned a restaurant that serves two kinds. The big dinner plate is made with wheat, and the dipping pieces around the edge with teff (or maybe vice versa). Here's my recipe: For each serving use 1 cup flour, 1/2 tsp salt, 1/2 tsp sugar. Add water until the consistency is runny, like pancake batter. Add a pinch of yeast, though this may not be necessary, since there may be enough wild yeast and bacteria floating around to make a good sourdough. Cover with plastic wrap and set the bowl in the oven with the light on for 2 or 3 days (or room temperature for longer). It should get bubbly and sour. Heat a large frypan, spray with non-stick stuff, and pour in some batter. As it cooks, bubbles come to the top and it gets spongy. Cook until the top is no longer wet. Keep warm in oven. Put on plates and cover with food that has a good sauce to soak into the injera. Yum. >From: Horton39@aol.com >Subject: Ethiopian flat bread >Date: Wed, 22 Jan 1997 08:41:39 -0500 (EST) > >A friend who lived for a time in Ethiopia wants me to ask for a recipe for a >flat bread. She couldn't spell the name, but she said it was like an inch >thick sponge. She gets it once in a while at ethnic food fairs. If anyone >can help I would much appreciate it. >Joyce Graver, horton39@aol.com - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen jowen@oregon.uoregon.edu Eugene OR Visit the Website of the Fanconi Anemia Research Fund, Inc. http://www.rio.com/~fafund --------------- MESSAGE bread-bakers.v097.n008.12 --------------- From: waltersr6@juno.com (Chrystal N Walters) Subject: Sanyo machines Date: Sat, 25 Jan 1997 18:00:54 PST Claire M wrote: I currently use Sanyo bread machine. Can somebody tell a good bread baking book for that machine? Hi Claire, I also have a Sanyo and have several recipes that work well & that my kids like so much that I make them over & over. Two books that I use are 'Better Homes & Gardens More Bread Machine Bounty' & 'Quick & Delicious Bread Machine Recipes' by Norman A Garrett published by Sterling Pub. Co. The second cookbook is a collection of recipes from around the world. Here are the recipes we like the best. * Exported from MasterCook * Banana White Bread Recipe By : Serving Size : 1 Preparation Time :0:15 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water, 80 to 90 degrees 3/4 cup finely mashed banana 2 Tbls. oil 1 Tbls. lemon juice 3 cups bread flour 1 tsp salt 3 Tbls. sugar 2 tsp yeast 1/4 cup coarse chopped walnuts Use regular white bread cycle. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Egg Bread Recipe By : BH&G More Bread Machine Bounty Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk 1 egg 2 teaspoons margarine or butter 2 cups flour 4 teaspoons sugar 1/2 tablespoon salt 1 teaspoon yeast I usually have to add 1 extra Tablespoon of flour. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Cobblestone Bread Recipe By : Quick & Delicious Bread Machine Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces warm water 3 ounces warm milk 3 1/2 Tbls butter 1/2 tsp salt 2 1/2 tbls sugar 2 cups bread flour 1 tsp. active dry yeast Add in order listed and bake on the light cycle. Notes: Makes a 1lb. loaf - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Honey and Oats Bread Recipe By : Recipe by James Patelli Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup milk -- 75-85 degrees F 1 large egg 2 tablespoons honey 1 1/2 tablespoons sweet butter 2/3 cup rolled oats 2 cups bread flour 1 teaspoon salt 1 1/2 teaspoons active dry yeast 1 lb. loaf Add all ingredients to bread pan and bake at light crust Found at Betty Crocker Breadmaker WWW site: http://www.stannet.com/stannet/bread/bcrocker.html This recipe was originally on this list as a 1-1/2 lb loaf. I adapted it to my 1 lb. machine. Kids love this recipe. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southgate Bread Recipe By : Southgate Elementary Serving Size : 1 Preparation Time :0:10 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 3 Tbls oil 2 cups flour 2 Tbls sugar 1 tsp salt 1 1/2 tsps yeast Add to bread machine in order listed. Cook on light setting. Brush with melted butter when done. - - - - - - - - - - - - - - - - - - I have a few more recipes that I will post later and I will post new ones as we try them. Enjoy! --------------- MESSAGE bread-bakers.v097.n008.13 --------------- From: hirsc003@mc.duke.edu Subject: rotating paddle stuck Date: Mon, 27 Jan 1997 11:13 -0500 (EST) I think I probably have one of the earlier bread machines made -- a 4 1/2 year old Hitachi. It has been used regularly -- probably 2-3 times a week over the 4+ year period. Now, the paddle is starting to stick -- it's not rotating properly, and not mixing ingredients properly. I have tried oiling the inside with cooking oil and the outside with WD40 oil. Does anyone have any suggestions how to fix this problem? --------------- MESSAGE bread-bakers.v097.n008.14 --------------- From: LaeBelle@aol.com Subject: Olive Oil Garlic Bread Date: Tue, 28 Jan 1997 11:50:39 -0500 (EST) This was a great bread enjoy Bunny * Exported from MasterCook * Olive Oil Garlic Bread Recipe By : The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons Yeast 3 cups Bread flour 1 1/2 teaspoons Salt 1 tablespoon Sugar 1 cup Water 1/4 cup Garlic olive oil (see below) Place all ingredients in machine and push start! To make Garlic Olive Oil: 1/3 cup peeled garlic cloves, slightly crushed 1 cup extra-virgin olive oil To make the garlic olive oil, heat the extra-virgin olive oil in a small, heavy-bottomed saucepan over medium heat. When the oil begins to smoke, remove from heat immediately and let cool for 10 minutes. Add the prepared garlic cloves. Let steep for at least six hours at room temperature. Remove garlic cloves from oil and discard. Store any unused garlic oil in the refrigerator for up to seven days. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133985 by Laguda on 06/11/94, MM format - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n008 --------------- -------------- BEGIN bread-bakers.v097.n009 -------------- 001 - Rosebud Subject: Re: Digest bread-bakers.v097.n007 Date: Tue, 28 Jan 1997 13:48:10 -0500 (EST) Carolyn wrote the following: > > You can use your oven to keep sourdough starter warm or even to let bread > rise by turning on the oven light, placing the bowl in the oven and closing > the door. This will work as well or better than a gas pilot light (with > electric ignition these days very few of us still have a constant pilot > anyway). I have an oven thermometer setting on an oven rack and the temp > hovers around 85F. with this method in my oven. Yes, this does work very well. The only thing is, be sure to put up a note somewhere really obvious that the starter is in there if someone else may cook in your kitchen. I lost my favorite starter when it was in the oven and my husband turned it on to pre-heat for something he was going to cook, decided to go take a shower while it was heating up, and came back to find that it had cooked into a solid mass. Cheers, Janet --------------- MESSAGE bread-bakers.v097.n009.2 --------------- From: "Robert and Carole Walberg" Subject: Drying out sourdough starter + Favourite Recipe Date: Tue, 28 Jan 1997 14:40:53 -500 Recently I have been noticing postings about drying out sourdough starters for storage. Could anyone tell me how that is done and how it is then reconstituted for later use. This is my favourite breadmaker recipe. If you can't find flax seeds, cracked wheat, etc. can replace it. * Exported from MasterCook * Breadmaker Country Seed Bread Recipe By : Canadian Living Magazine Serving Size : 1 Preparation Time :3:00 Categories : Breadmaker Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 280 Milliliters Warm water 3 Tablespoons Vegetable oil 2 Tablespoons Liquid honey 1 Teaspoon Salt 2 Cups White flour 1 Cup Whole wheat flour 4 Tablespoons Flax seeds 2 Tablespoons Sesame seeds 1 Tablespoon Poppy seeds 1 3/4 Teaspoons Active dry yeast Add ingredients to bread bin/pan in order of list or as manufacturer suggests. Select white bread cycle or 3 hours. Makes 1 large loaf. - - - - - - - - - - - - - - - - - - Carole Walberg carole@mb.sympatico.ca --------------- MESSAGE bread-bakers.v097.n009.3 --------------- From: Terry and Kathleen Schuller Subject: Five Grain Bread Date: Thu, 30 Jan 1997 05:46:42 -0600 This bread is heavy and full of fiber making it great for cold winter days. It takes a little longer to makes because the wheat berries and barley need to be cooked in advance, but it's worth the effort. This weekend I am going to make another bread from the same cookbook. Kathleen schuller@ix.netcom.com * Exported from MasterCook * Five Grain Bread Recipe By : Steven Raichlen's High-Flavor Low-Fat Vegetarian Cooking Serving Size : 24 Preparation Time :0:00 Categories : Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dried yeast 1 tablespoon honey 1/4 cup warm water For the sponge: 2 3/4 cups warm water 2 tablespoons honey 2 tablespoons molasses 2 cups all-purpose flour 1 cup whole wheat flour To finish the bread: 1/2 cup rye flour 1/2 cup wheat berries, cooked 1/2 cup cooked barley 1/2 cup rolled oats 4 teaspoons salt 1 cup whole wheat flour 2 cups white flour -- as needed 1 each vegetable oil spray Note: Rustic and rich is this five-grain bread, which is loaded with nutrients and fiber. Feel free to substitute any cooked grains or beans for the ones called for. We use a sponge (intermediary rising of part of the dough) to give the bread extra lift and flavor. 1. Combine the yeast, the honey, and the 1/4 cup warm water in a small bowl and stir to mix. Let stand for 6 to 8 minutes: it should foam like a head of beer. 2. Prepare the sponge. Transfer the yeast mixture to a large mixing bowl. Stir in the 2 3/4 cups warm water, 2 tablespoons honey, 2 tablespoons molasses, 2 cups white flour, and 1 cup whole wheat flour. Let this mixture sit for 1 to 2 hours, or until it bubbles and starts to rise. 3. To finish the bread, stir the rye flour, wheat berries, barley, oats, salt, and remaining whole wheat flour and white flour into the sponge, adding white flour until the dough becomes too stiff to stir: It should be dry enough to come away from the sides of the bowl, but soft enough to knead. Turn the dough out onto a lightly floured work surface. Wash the bowl and lightly oil it with the spray oil. 4. Knead the dough for 6 to 8 minutes, or until smooth and elastic. If the dough is too sticky to knead, work in a little more flour. Note: The dough can be mixed and kneaded in a heavy-duty mixer fitted with a dough hook or a large food processor fitted with a plastic dough blade. 5. Return the dough to the oiled bowl and cover with plastic wrap and a dish towel. Place it in a warm, draft free spot and let rise for 1 1/2 to 2 hours, or until doubled in bulk. (The dough can be allowed to rise at lower temperatures, even in the refrigerator, but the rising time will be longer.) 6. Punch down the dough. To make one large round loaf, oil a large (12-inch), shallow, round-bottomed bowl. Place the dough in it. To make 2 rectangular loaves, cut the dough in half. pat each half into an 8-inch-long oval. Plump the ovals in the center and drop them into 2 oiled 9-inch non stick loaf pans, seam side down. Cover the loaves with dish towels and let the dough rise again until doubled in bulk. 7. Preheat the oven to 375 degrees F. If making rectangular loaves, turn them onto the loaf, invert the dough onto an oiled nonstick baking sheet. If making rectangular loaves, leave them in the pans. Lightly sprinkle the tops of the loaves with flour. Using a razor blade, make a series of decorative slashes, 1/4 to 1/2 inch deep. 8. Bake the loaves for 40 to 50 minutes, or until firm and nicely browned. (Rectangular loaves may need a little less baking time.) The standard test for doneness is to tap the bottom of the loaf: If it sounds hollow, the bread is cooked. You can also test for doneness with an instant-read thermometer: The internal temperature should be about 190 degrees F. 9. Transfer the bread to a cake rack to cool. If making rectangular loaves, turn them onto the cake rack. Let the bread(s) cool slightly or completely. (Bread piping hot out of the oven is very hard to slice.) Cut into slices for serving. Makes two 9-inch loaves (24 slices) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 2019 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v097.n009.4 --------------- From: Horton39@aol.com Subject: bread sticks Date: Sat, 1 Feb 1997 19:59:40 -0500 (EST) I am looking for a recipe for bread sticks. I would also be interested in a recipe for the Pizza Hut style bread sticks. thanks. horton39@aol.com --------------- MESSAGE bread-bakers.v097.n009.5 --------------- From: Debbie Hrabinski Subject: making non-yeast breads Date: Tue, 28 Jan 1997 19:02:07 -0500 I was wondering. If I have a bread recipe that doesn't have yeast in it, can I still make it in the abm? Take for instance the following recipe (which BTW is a good one), could I make this in an abm? Why or why not? > BON APPETIT'S STRAWBERRY BREAD > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 10-oz. package frozen -- strawberries, in syr > thawed -- undrained > 2 Eggs > 3/4 c Oil > 1 1/2 c All-purpose flour > 1 c Sugar > 1 tsp Cinnamon > 1/2 tsp Baking soda > > Preheat oven to 325-degrees F. > > Puree strawberries in blender or processor. Combine eggs and oil in > small bowl and wisk thoroughly. Sift remaining ingredients into large > bowl. Make well in center. Pour in eggs and puree and blend well using > wooden spoon. > Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes > out clean. About 1 hour and 10 minues. Cool. --------------- MESSAGE bread-bakers.v097.n009.6 --------------- From: LaeBelle@aol.com Subject: Great Loaf Date: Sat, 1 Feb 1997 23:43:04 -0500 (EST) We made this this morning, and it was best still warm. enjoy Bunny * Exported from MasterCook * ITALIAN GARLIC/PEPPER BREAD Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breadmaker Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups Water 1 1/4 teaspoons Salt 1 teaspoon Sugar 3 cups Bread flour 2 1/2 teaspoons Yeast 1/2 teaspoon Garlic powder -- (or to taste) 1/2 teaspoon Very coarsley ground pepper (or to taste) 1/2 cup Parmesan cheese -- UP TO 1 C cut in 1/2 inch squares. Add the final three ingredients ans late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe fro Italian bread in "The Bread Machine Cookbook" (#1) and added the garlic and pepper. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe. Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL '93 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n009.7 --------------- From: adritter@legend.txdirect.net Subject: Re: Quick bread and cake recipes Date: Sat, 01 Feb 1997 16:37:43 -0600 You wrote on Tues. Jan 28, 1997: >Please, please share your quick bread and cake recipes. I have a Zoji, so >whatever works for you should work for me too. To Reeva et al: I have tried several recipes from Donna Rathmell German's "The Bread Machine Cookbook II" and this one is especially nice in the fall/winter. PUMPKIN OATMEAL BREAD 1/3 cup vegetable oil (I substituted 2 1/2 T "Lighter Bake" -- a prune puree-type fat substitute) 1 cup pumpkin puree 2 eggs or 1/2 cup egg substitute 3/4 cup brown sugar 1/8 tsp 1/4 tsp cloves 1 1/2 tsp cinnamon 3/4 cup oats 1 1/4 cups self rising flour (already includes baking powder and salt) OR 1 1/4 cups all purpose flour & 2 tsp baking powder & 1/2 tsp salt Place all ingredients in the baking pan and set on cake cycle. Bake for 40 minutes.** ** According to German, the Zojirushi is preprogrammed to turn off when the cake/quick bread is completely baked. However, my Zoji manual says to check at about 50-60 minutes of baking and every 5 to 10 minutes thereafter. (Total baking time on the cake cycle in the Zoji can be as long as 85 min.) CHOCOLATE CHOCOLATE CHIP CAKE (also from the above mentioned cookbook) 1/4 cup vegetable oil (I used 2 T fat sub: "Lighter Bake") 1/2 tsp vanilla extract 1/2 cup milk (I used vanilla flavored soy milk) 2 eggs or 1/2 cup egg sub (Egg Beaters) 1 1/2 cups chocolate cake mix (approx. 1/2 box) 1/3 cup chocolate chips (on the Zoji, add at the beep) Bake for 35 min. (**For a Zoji see directions above) POPPY SEED CAKE (also from German's cookbook) 3/4 cup milk/soy milk 2 eggs/egg sub 1/2 cup vegetable oil (I used 1/4 cup "Lighter Bake" fat sub) 1 tsp butter flavoring 1 tsp almond flavoring 1 tsp vanilla flavoring 1 T poppy seeds 1 cup sugar 1 1/2 cups self rising flour OR 1 1/2 cups all purpose flour & 2 1/4 tsp baking powder & 3/4 tsp salt Bake for 50 min. (**For a Zoji see directions above) QUICK CORN BREAD 2 packages of prepared mix plus other ingredients listed on the box, set on cake cycle and test after about 50-60 min. The Zojirushi Recipe Book that comes with the machine has a number of recipes also. They suggest using any cookbook quick bread recipe for a 9x5-inch or 8x4-inch loaf pan that calls for 1 to 2 cups of flour, and does NOT have a LOT of additional ingredients, or one-bowl cake recipes "in which all ingredients are measured and then mixed" (halve a two layer or 13x9-inch cake recipe). Sandee Ritter adritter@txdirect.net --------------- END bread-bakers.v097.n009 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved