Date: Fri, 3 Oct 1997 20:57:14 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n059 -------------- 001 - Bill Porter Subject: Corn bread in ABM Date: Mon, 29 Sep 1997 22:11:38 +0900 Hi, I purchased a Zoji about 8 months ago and I love it.  I've had very good results with white, wheat, and rye breads.  I pre-mix recipes, and just add the liquids and yeast whenever I have the urge for fresh bread, and a wonderful aroma. But, the machine has a "cake" setting that I've had no luck with at all.  Store bought pre- mix cake recipes turn out terrible.  As do those corn bread boxes & packages, they turn into short hard loafs! I can do without the cake, but is there any way to make good corn bread in the ABM? Thanks, Bill --------------- MESSAGE bread-bakers.v097.n059.2 --------------- From: Kim Aposporos Subject: Millet Recipie/Bread bags Date: Wed, 01 Oct 1997 06:57:14 -0700 I had the most wonderful wheat bread with millet ( little yellow grains with a nut like flavor) at a restaurant, but haven't been able to find a recipie using millet.  I tried adding some to a wheat recipie, but it just wasn't the same.  Does anyone have any recipies or any tips on using millet? A few months ago several of you contacted me about my gift bags for bread - I just wanted to let everyone know that our website is now up at: www.giftbagz.com in case you want to check it out!  You can also enter our contest and win free gift bagz!  Thanks, Kim --------------- MESSAGE bread-bakers.v097.n059.3 --------------- From: "Bill Hatcher" Subject: RE: freezing yeast? Date: Mon, 29 Sep 1997 07:58:03 -0400 Ann - I have been freezing yeast for years and it works fine. I keep the unopened foil packs (I get 2 1-pound packs at a time from Sam's) in the freezer as-is until I open one, then seal it in a jar in the freezer. I keep a small jar for ready use in the refrigerator, replenishing as necessary from the freezer supply. Don't know how long it will last in the freezer, but suspect for a long time as long as it is tightly sealed. I have kept it as long as a year and it is still quite viable. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA - - Be naughty; save Santa Claus a trip - - >--------------- MESSAGE bread-bakers.v097.n058.9 --------------- >From: Ann Schemmer >Subject: RE: freezing yeast? >Date: Tue, 23 Sep 1997 16:58:20 -0500 >Dear Robin, >I have baked bread manually most of my life, but I was not aware that you >could freeze the bulk of your yeast...........doesn't this kill it? Please >respond soon, as I need to buy yeast , and would like to buy it in bulk . >Thanks, Ann Schemmer ann@acsnet.com --------------- MESSAGE bread-bakers.v097.n059.4 --------------- From: Beynong@aol.com Subject: Re: Digest bread-bakers.v097.n058 Date: Mon, 29 Sep 1997 08:30:57 -0400 (EDT) These are recipes I have but haven't tried. Good luck. Gail B in MD MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Panhandle Cornbread Categories: Bread, Cheese, Veggies Yield: 4 servings 1 c Corn Meal; Yellow 1 tb Baking Powder 1 c Cheddar; Sharp, Shredded 2 ea Eggs; Lg, Beaten 1/2 c Vegetable Oil 1 c Dairy Sour Cream 8 oz Corn; Cream Style, 1 Cn 4 oz Green Chile Peppers; Chopped Preheat the oven to 400 degrees F. and generously grease a 12 cup bundt or 9-inch tube pan; set aside. In a large bowl, combine the cornmeal and baking powder. Stir in the cheddar. In a medium bowl, beat the eggs, oil, sour cream, corn and chiles together. Add to the cornmeal mixture. Stir until just moistened and then spoon the batter into the prepared pan. Bake for 40 to 50 minutes in the preheated oven until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes then invert over a serving plate. MMMMM ---------- Recipe via Meal-Master (tm) v8.04 Title: Russian Corn Bread:::WGJT73A Categories: Bread, Cheese Yield: 10 servings 3 c Cornmeal; self-rising 2 tb Sugar; granulated 1/2 c Oil 1 c Onions; chopped 1/2 c Cheese; shredded 3 ea Peppers; hot; chopped; 1 c Corn; cream-style; 8 oz 2 c Buttermilk 2 ea Eggs; beaten Preheat oven to 425 degrees. Combine all ingredients except eggs and buttermilk. Add eggs and buttermilk. Stir. Pour batter into skillet with ovenproof handle. Bake 45-50 minutes. NOTE: For best results use a cast-iron skillet that is 4 inches deep. Peggy Huffman, Pineville WV. A first place winner of The Hour Magazine contest, from The Hour Magazine Cookbook, Gary Collins. Roy from North Beach MD 01/05 04:39 ----- ---------- Recipe via Meal-Master (tm) v8.04 Title: CC CORN BREAD -KVNH17B Categories: Breads, Tex-mex, Claiborne Yield: 8 servings 8 1/2 oz Can cream-style corn 1 c Yellow corn meal 3 Eggs 1 ts Salt 1/2 ts Baking soda 3/4 c Milk 1/3 c Melted lard or butter 1/2 c Grated sharp cheese 2 tb Butter Preheat the oven to 400 degrees. In a mixing bowl combine the corn, corn meal, eggs, salt, baking soda, milk, lard and half the cheese. Beat well. Meanwhile, put the 2 Tbsp. of butter in a 1 1/2-qt casserole (preferably a glazed Mexican earthenware casserole) or a 9-inch skillet. Place the casserole in the oven until butter is hot but not brown. Immediately pour in the corn bread mixture. Sprinkle with remaining cheese and bake 40 minutes. FROM: "A Feast Made for Laughter" by Craig Claiborne. ----- --------------- MESSAGE bread-bakers.v097.n059.5 --------------- From: Lisa Minor Subject: Date: Mon, 29 Sep 97 11:45:56 -0500 Does anyone have a recipe for the little loaves of dark bread that they serve at The Outback or Lone Star restaurants? I would love to recreate these and freeze then periodically serve them with some meals. My whole family loves them and they are the perfect size. TIA! :) Lisa - St. Louis lisa@cybermill.com If you aim at nothing, you'll hit it everytime. Lisa Minor lisa@i1.net --------------- MESSAGE bread-bakers.v097.n059.6 --------------- From: "Bill Hatcher" Subject: Re: The cost of home baking vs. store-bought Date: Mon, 29 Sep 1997 08:03:55 -0400 This subject came up quite a while ago, and I figured out that using bulk ingredients (flour, yeast), but not amortizing the cost of the bread machine (who knows how long it will last? - My Regal is several years old), it costs me about US $0.23 per loaf of white bread. I use an Italian bread recipe that has nothing but flour, water, oil, salt and yeast in it. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA - - Be naughty; save Santa Claus a trip - - >From: Ken Calkins >Subject: The cost of home baking vs. store-bought. >Date: Mon, 15 Sep 1997 00:14:43 -0400 > >I have been using my bread machine for nearly a year now, and I'm >pleased to say that I am still in love with it. I bake beautiful, fresh >loaves at least once a day, and love to try new recipes. >My question is this... does anybody know approximately what it costs to >make a loaf of bread at home instead of paying over $1 at the store? I >buy my flour in bulk at a wholesale warehouse (Price Club/Costco). All >other ingredients are bought at the local supermarket. --------------- MESSAGE bread-bakers.v097.n059.7 --------------- From: "Michael A. Cohn" Subject: Re: Weight Watchers Bread Recipe Date: Mon, 29 Sep 1997 14:33:59 -0500 >Atkins didn't work so the family is on a new diet. I admonished my wife >for thinking of buying store bought Weight Watchers bread and told her >that I could make a bread just as caloric free. Now I have to perform. >Does any one have a bread machine recipe for a low cal and low fat bread >that has some flavor to it? Also, does anyone know if 'Eguel' or 'Sweet >and Low' can be used in bread baking? 1) yes. Hundreds. Thousands. In fact, I'd go so far as to say that milk-enriched, sweetened doughs are but a single subset of the infinite variety of breads. A simple web search will turn up a hyperabundance of suitable recipes, and I would also recommend you look for Eckhardt & Butts' _Rustic European Breads From Your Bread Machine_, a tome laden with enlightening and user-friendly advice on the hows and wherefores of the various ingredients in bread, as well as bales of recipes for exquisite loaves (and braids, and baguettes, and boules, and couronnes. . .) that rely on flour, water, yeast, and salt instead of sugar, butter, milk, and eggs - all of which also have their place and are also well-represented. See my just-submitted carrot-bread recipe for a good example of a tasty, low-fat more-or-less white bread. 2) No! Sugar substitutes are utterly different from sugar in all but the gustatory sense. They break down and lose flavor when heated (although I believe some lab recently solved this problem and released a baking aspartame), and in bread you suffer a double privation because the poor yeast, counting on valuable nutrition from the sweet stuff, don't even know it's there. On the other hand, you might experiment with herbs like dill, rosemary, and (though I've had no personal experience with it) stevia, which have a very sweet flavor of their own. Also, don't be bamboozled by proponents of fructose, molasses, sweet dates, etc. . . the various forms of sugar do have their own virtues (regulating blood-sugar level, for example), but in caloric terms sugar is sugar is sugar. X) A warning: All the simplification in the world may not make bread as calorie-free as some lite products, which use stabilizers and gums to puff their bread full of air while utilizing a smaller quantity of flour than could any natural baker. Perhaps some here could shed light on such ingredients and techniques; I myself am left behind. mMichael =========================== ||Great elevating socks! || ||- Mephistopheles || =========================== This message brought to you by M.A.C. enkidu@mail.utexas.edu Thanks for playing. --------------- MESSAGE bread-bakers.v097.n059.8 --------------- From: "Bill Hatcher" Subject: Re: sour dough Date: Mon, 29 Sep 1997 07:50:44 -0400 Here are a couple that I use on occasion. I have never found or developed a SD recipe for the ABM that I am totally satisfied with. I developed the second recipe, and while the bread is fairly good, it has so far been my experience that SD breads are great hand-made, but just don't seem to translate over to the ABM very well. I have some other excellent recipes for SD, including hand-made French bread, waffles and hot cakes if you would like a copy. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA - - Be naughty; save Santa Claus a trip - - -----Original Message----- From: bread-bakers-errors@lists.best.com To: bread-bakers@lists.best.com >From: smothers@ionet.net >Subject: sour dough >Date: Tue, 23 Sep 1997 01:01:00 -0500 > >Does anyone have a good white sourdough recipie for the bread machine to >share with me. I have a started all ready to go but the only recipie I have >in for sourdough french bread and I would like to try just some plain white. >I have a tostmaster 1195. >Thank you, >Jalaine > * Exported from MasterCook * Best Bread Machine Sourdough Recipe By : Adapted from recipe of Helen Fleischer. Serving Size : 6 Preparation Time :2:00 Categories : Bread Machine Breads Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Water -- warm 1 c Sourdough Starter 1 tb Oil 2 1/4 c Bread Flour 1 tb Sugar 1 tsp Salt 3/4 tbs Yeast Place ingredients in bread machine in order given. Use quick bread setting. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bill's ABM Italian Sourdough Bread Recipe By : Bill Hatcher Serving Size : 8 Preparation Time :2:30 Categories : Bread Machine Breads Sourdough To/From Breadlist To/From Eat-L To/From Mc-Recipe Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 3/4 cup warm water* 2 tablespoons oil 2 teaspoons salt 3 1/4 cups bread flour* 2 1/4 teaspoons yeast Place ingredients in bread machine pan in order given. Use the "Bread Rapid" or whatever the setting is called on your machine for reduced cooking time. *May need to be adjusted, depending on consistency of your sourdough starter. Dough should ball and just pull away from sides of pan during kneading. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n059.9 --------------- From: Mldlawson@aol.com Subject: chocolate breads Date: Tue, 30 Sep 1997 21:51:35 -0400 (EDT) This is my first posting, so please forgive me if these recipes were recently posted, but I'm wondering if anyone has any recipes that include chocolate or cocoa in the bread? Both yeast and quickbread recipes are welcomed. I have a WestBend bread machine, but also attempt to bake by hand. Thanks! --------------- MESSAGE bread-bakers.v097.n059.10 --------------- From: "Ron Cochran" Subject: Preserving Bread Date: Mon, 29 Sep 1997 21:55:32 -0500 I am interested in finding a way to preserve bread that I make in my Zoji machine. Currently, about the last 20% of each loaf is thrown away due to mold. I have access to food grade BHT. Can anyone tell me the correct amount of BHT to use per loaf (weighs about 1.7 lb.), or can anyone suggest a better preservative? I have heard of people using ascorbic acid (vitamin C) for this purpose, but I do not know what amount to use. Thanks for the help! Ron Cochran cochran@execpc.com --------------- MESSAGE bread-bakers.v097.n059.11 --------------- From: "Michael A. Cohn" Subject: Preservation Date: Mon, 29 Sep 1997 17:15:35 -0500 A few excerpts from the internet over the past month: >My grandmother use to make a moist corn bread made with creamed corn as >well as corn meal. My family has not found a written record of the >recipe, nor can remember the recipe themselves. >my mother use to bake choc,cake she never did tell me how to make before >she die. >Some Norwegian I am! I'm not sure I even spelling that right. Anyway, my >Grandmother gave me a set of "sandbakkel" molds before she passed away. By >the time she gave them to me, she was too old to remember the recipe. My >mother does not have the recipe and I haven't been able to find one -- >short of buying a cookbook just to get one recipe! >My Grandmother used to make wonderful buns with cottage cheese from >which she had drained all the moisture, mixed with eggs, sugar and dill. >This was placed on a square of dough, and the 4 corners were drawn to >the middle so that some of the cottage cheese still showed. I've been >trying to reproduce these buns for years. Has anyone ever heard of >this? Wake up, people! Document! Ask your relatives for their recipes now! -A public service announcement from Michael --- "I could be living the best and happiest of all lives if only I were not a fool." The sorrowful youth Werther in _The Sorrows of Young Werther_ by J.W. Goethe --------------- MESSAGE bread-bakers.v097.n059.12 --------------- From: "Michael A. Cohn" Subject: Re: quick breads Date: Mon, 29 Sep 1997 14:59:42 -0500 >I've been on the list for a while, but this is my first time to write. >I enjoy yeast breads, but I really love quick breads--for the taste, >and for the ease at which they're made. I'm looking for low-fat quick >bread recipes. Ah, I sense I have found here a kindred spirit, one who might understand why, when I profess my interest in bread-baking, I fall with wrath upon those who answer with "oh sure, I love bread! Banana bread, cranberry muffins, carrot loaves. . ." They're talking about pound cake, not real bread! I recently posted my favorite soda bread, so I'll send it to you privately. Here, though, are a few scone recipes, about as far towards the "bread" side of the spectrum as this staggeringly diverse form comes (good, given that my roommates slather them with butter, honey, jam, and ice cream...). The third are my personal beloved. Breakfast Scones 2 c Flour 2 ea Eggs, well beaten 3 ts Baking powder 2 tb Sugar 1 ts Salt 2 tb Butter or margarine Cold water Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. C.M. Yockey, Denver, CO. The Household Searchlight - 1941 Via: mmdoor@the_gatehouse_bbs.bbs, 08-28-1995, recipe # 1149 in MAIN [not registered] Irish Soda Scones 1 lb White Flour 1 ts Baking Soda 1 ts Cream of Tarter 1/2 ts Salt 1 tb Margarine 1 c Buttermilk Preheat oven to 350F. Sift dry ingredients. Cut in margarine. Add buttermilk a little at a time to make a stiff dough. Knead for two or three minutes. Roll out to 1/2 inch thick on a floured surface. Cut with a 3-inch biscuit cutter and place on a cookie sheet. Bake 15 minutes. When brown on top, turn and brown the other side. Makes 6 - 8 scones. Source: "The Cookin' O'The Green" - February '94 edition - Family magazine. Typed for you bu Lois Flack, CYBEREALM BBS, Watertown, NY. Low Calorie Brown Scones 1 c Flour 1 c Whole wheat flour 2 tb Sugar 1 tb Rolled oats 1 1/2 ts Baking soda 1/4 ts Salt 1 c Buttermilk 2 tb Buttermilk 1. Preheat oven to 400F. Grease cookie sheet with nonstick spray. 2. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except buttermilk; mix well. Make a well in the center of the flours; add 1 cup buttermilk. Stir just until moistened. 3. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons buttermilk. 4. Bake at 400F for 12-14 minutes or until golden brown. Serve warm Source: Pillsbury Fast and Healthy Magazine March/April 1993 enkidu@mail.utexas.edu ******************************************************************** "I swear to you, then," said MacIan. . . "I swear it by the god you have denied, by the Blessed Lady you have blasphemed; I swear it by the seven swords in her heart. I swear it by the Holy Island where my fathers are, by the honour of my mother, by the secret of my people, and by the chalice of the Blood of God." The Atheist drew up his head. "And I," he said, "give my word." _The Ball and the Cross_, G.K. Chesterton --------------- MESSAGE bread-bakers.v097.n059.13 --------------- From: "Ruth E. Provance" Subject: Re: freezing yeast Date: Thu, 02 Oct 1997 17:32:08 -0700 In reference to freezing yeast: I buy my yeast in bulk and keep it in a jar in the freezer. I also keep my flour in a large freezer, partly because of lack of space and partly to protect it from bugs. I make no particular effort to bring either to room temperature before I mix my dough in my Kitchenaid, but I do use pretty warm water. See my bread recipe and philosophy of bread baking at: http://www.geocities.com/Athens/Delphi/5520/roadkill3.html and visit the rest of my uncle's really cool site while you are there. I'm new to the list, and hope to learn a lot from you. Ruth -- --------------- MESSAGE bread-bakers.v097.n059.14 --------------- From: "McColl Family" Subject: Wholemeal Flour Help Date: Sat, 4 Oct 1997 07:33:13 +1200 I have just imported a Miracle Mill from the U.S. and am very pleased with the machine. Just perfect for the home baker. I now have a problem with my trusty loaf of many years halving in size with the new flour. The taste and texture still seam to be ok but it not rising as much as I would like. Could someone give me a few tips on how to get a bit more size. I am using a Sanyo Bread Machine (Extra Large) I have included my recipe. Many thanks Rod in New Zealand Kiwi Health Bread 1 1/2 Cups plus 2 Tbsp Water 2 Tbsp Gluten Flour 1 Tsp Sugar 1 Tsp Salt 1 Tbsp Honey 1 Tbsp Molasses 2 1/3 Cups White Flour 2 1/3 Cups Wholemeal Four 2 Tbsp Soya Grits 1 Tbsp Canola Seeds 1 Tbsp Linseed 1 Tbsp Poppy Seeds 1 Tbsp Sesame Seeds 2 Tbsp Pumpkin Kernels 2 Tbsp Sunflower Seeds 1/2 Tsp Caraway Seeds 2 Tsp Dried Yeast I then just follow the instructions for the bread machine. With the seeds I tend to put a dash of this and a shake that. --------------- MESSAGE bread-bakers.v097.n059.15 --------------- From: "Michael A. Cohn" Subject: Bugs' bread Date: Mon, 29 Sep 1997 15:50:45 -0500 Finally, a creation to stand proudly alongside my jolly, delicious Popeye spinach bread! Handmaking instructions follow, or toss in the machine on White without a single other change. Enjoy, enjoy, enjoy! Bugs' Bread 1/2 c. water 2c. bread flour 1 T nonfat milk solids (dry milk to you, prole) 1 T brown sugar 1 t salt 1 1/2 t. yeast 1 T melted butter 1 t dill weed 4-5 medium carrots, peeled Preparing the carrots: Peel and wash the carrots. Coarsely grate 2 1/2 (about 2/3c.) and set aside. Chop 1/2 into thin slices. Add 1/2 to the water in a blender and puree. Eat 1 for inspiration. Mixing: Add the yeast to the water and stir. Mix together the other dry ingredients, including the remaining carrots, holding back a cup of flour. Add the liquid and stir well, adding flour as needed until kneadable, and then knead until smooth and soft with the help of further flour. If you chopped the carrots too coarsely, they may begin popping out as you knead and have to be removed. This is hardly a tragedy, though, as you will find that even the dough is delicious. Rising: Place dough in a lightly-oiled bowl, cover, and set aside to rise for about an hour. When doubled, punch down and place in a loaf pan (This recipe won't fill many pans, but it can be scaled up to 1.5# simply by multiplying all ingredients by 1.5. You may have to go easy on the carrots), with buttered or oiled sides and oatmeal-dusted bottom (this is my own invention. It seems to prevent sticking like nothing else I've ever tried, and unlike the icky flour that adheres to the bottom of some things, the oats are baked crisp and find the lower bound of their taste at neutral.), and again cover to rise until doubled. Bake in a 350F-degree oven for about 50 minutes, possibly longer if you like your bread dry rather than moist. Allow to cool ~10 min. Amusement while baking: Tell people you're making carrot bread and explode when they reveal they're expecting a pound cake. Tell them the bread has "weed" in it and watch them get a psychosomatic marijuana high. Or don't say anything at all, and when you slice into the loaf shout, "Damn phytoplankton got into the flour again." Counterindications: If you eat more than one or two loaves, you may have to reassure your doctor that you don't have hepatitis. On the bright side, carotinemia is completely unrelated to anemic iron deficiency, and is in fact completely benign. Discontinue use if you die -- you've had your chance. Obsessive-Compulsive caloric information / 1/8 loaf (a MASSIVE slice, maybe 2): Kilocalories: 144 Fat Kcal: 13 Nutrients: 0-100% DV vitamin C (still seeking info on decomposition/oxidation) Among others Best of luck. mMichael enkidu@mail.utexas.edu ************************************************************************** "I swear to you, then," said MacIan. . . "I swear it by the god you have denied, by the Blessed Lady you have blasphemed; I swear it by the seven swords in her heart. I swear it by the Holy Island where my fathers are, by the honour of my mother, by the secret of my people, and by the chalice of the Blood of God." The Atheist drew up his head. "And I," he said, "give my word." _The Ball and the Cross_, G.K. Chesterton --------------- MESSAGE bread-bakers.v097.n059.16 --------------- From: Reggie Dwork Subject: variety of bread recipes Date: Fri, 03 Oct 1997 10:56:16 -0700 I haven't made any of these but they sure did look interesting. If you make any of them let us know how they turned out. Reggie * Exported from MasterCook * Eggnog Oat Bran Bread (Bread Machine) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Holiday Bread Machine Bread Mailing List Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 1 1/4 C Whole wheat flour 1 1/4 C Bread Flour 1/2 C Rolled Oats -- (Quaker Oats) 1/2 C Oat bran 3 Tbsp Gluten Flour, 100% 1 Tsp Salt 1 Tsp Cinnamon 2 Egg White -- Or 1 Egg Or 1/4 C Egg Substitute 1 1/4 C Warm eggnog Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "start." - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 534 * Exported from MasterCook * Apple Cider Bread Or Muffins Recipe By : The Red Lion Inn Cookbook Serving Size : 18 Preparation Time :0:00 Categories : Bread Mailing List Breads/Muffins/Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup butter 1 1/2 Cups sugar 3 eggs 4 Cups flour 1 1/2 Tablespoons baking powder 1 1/2 Teaspoons salt 1 1/2 Teaspoons cinnamon 2 Cups apple cider 1 Cup apples, peeled -- cored and chopped 1 Teaspoon cinnamon Preheat the oven to 375 degrees. Grease and flour 2 loaf pans or 18 muffin cups. Cream the butter and 1 1/4 cup of the sugar together in large bowl. Add eggs and cream thoroughly. Sift the dry ingredients together. Add them to the egg mixture, alternating with the apple cider. Stir in the chopped apples. Divide the batter between the prepared loaf pans. Combine the remaining 1/4 cup of sugar with the cinnamon in a small bowl, and sprinkle it over the batter. Bake at 375 degrees for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until a toothpick inserted in the center comes out clean. Yields 2 loaves or 18 muffins. >From: cookie@news.cpcnet.com (Margaret Garland) - - - - - - - - - - - - - - - - - - NOTES : The flavor of this recipe will improve if the baked bread is allowed to rest for 24 hours after it is baked. * Exported from MasterCook * Alice's 7 Grain Bread Recipe By : INTERNET RECIPES FROM REC.FOOD.RECIPES Serving Size : 12 Preparation Time :3:30 Categories : Bread Machine Bread Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- FOR 1-1/2 LB LOAF: 1 1/2 Cups wheat flour 1 1/2 Cups bread flour 1/3 Cup seven grain mix 2 Tablespoons honey 1 1/2 Teaspoons salt 1 3/8 Cups water 2 Tablespoons canola oil 1 1/2 Teaspoons yeast Load ingredients into breadmachine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Bake on RapidBake/Whole Wheat or on Basic/Whole Wheat. >From the Files of Alice in Houston . >From Glen Hosey's Recipe Collection Program, hosey@erols.com - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n059 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved