Date: Sat, 6 Jun 1998 20:21:25 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n043 -------------- 001 - "Bill Hatcher" Subject: Re: Biscuits Date: Sun, 31 May 1998 07:07:37 -0400 Cindy - These are the only ones I ever make anymore; very easy and delicious. Enjoy! --- Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA * Exported from MasterCook * Biscuits - Quick Feathery Southern Recipe By : Richmond Times-Dispatch Serving Size : 12 Preparation Time :0:00 Categories : Breads To/From Daily Bread To/From Eat-L Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups self-rising flour 1/4 cup shortening 1/2 cup whole milk -- or buttermilk , (up -- to 3/4) Preheat oven to 500F. Place flour in a medium bowl. Add shortening and using pastry blender or two knives, cut in until consistency of coarse crumbs. With a fork, blend in just enough milk until dough leaves sides of bowl. Turn out onto lightly floured surface and knead 10 to 12 strokes. Roll dough out 1/2-inch thick. Shape with 2-inch cutter. Bake on ungreased baking sheet (place biscuits 1-inch apart for crusty sides or almost touching for soft sides) until golden, 8 to 10 minutes. Variations: Increase milk to 1 cup. Drop biscuits by tablespoon onto greased baking sheet or fill greased muffin cups two-thirds full. - - - - - - - - - - - - - - - - - - > > From: cynd@uswest.net > Subject: Biscuits > Date: Tue, 19 May 1998 22:44:09 -0500 > > > Hello, > I've lurked for quite some time and now have a request for your best > recipe for biscuits. I'm talking about the wonderful biscuits you find > at Kentucky Fried Chicken, or Bob Evans. I'm salivating just thinking > about the butter melting on this biscuit. > > Cindy --------------- MESSAGE bread-bakers.v098.n043.2 --------------- From: Gardener47@aol.com Subject: bread dough Date: Sun, 31 May 1998 08:03:07 EDT Can someone help me with using bread dough out of the bread machine and baking in the oven instead of the machine. What would be the proper temperature for a white or Portugese loaf of bread, the 2 pound size. We have good luck with parker house rolls, but haven't tried bread yet. Thanks for any help Jim --------------- MESSAGE bread-bakers.v098.n043.3 --------------- From: cbl01@vicon.net (candace) Subject: 7 grain cereal Date: Sun, 31 May 1998 07:17:30 -0400 (EDT) Hi all, Jane asks: >I have a question regarding the 7-grain cereal I often see listed as an >ingredient. . I did find a box of whole grains called 7-grain cereal >in the "health food" aisle do I cook it >before using it in my bread recipe? Our favorite bread is a 10-grain cereal bread that I make using King Arthur Flour's mix. The recipe that KA sent along with the cereal mix suggests that you cook the cereal first. I have never done that, and --as I said--it's our favorite bread. Another trick I've read about (but not tried) is to boil water, measure the amt. you need for the recipe, and pour it into the bread machine pan. Then put in the cereal. Stir to coat the mix with the water and let it sit until it reaches room temperature (or the temp. call for by your machine. Then proceed as usual. Hope this helps, Candace --------------- MESSAGE bread-bakers.v098.n043.4 --------------- From: Rosemary Grimm Subject: 7 grain cereal Date: Sun, 31 May 98 06:04:16 PDT For whoever asked about 7grain cereal: It can be found in some supermarkets and all health food stores. It is usually sold in 2 lb celephane bags. Rob's Red Mill and Arrowhead Mills are two brands. You will usually find recipes printed on the package. At my health food store there are many different combinations from 3 to 12 grains. This is not granola--not sweetened, no added fat or flavors. It is a convenient way of adding a variety of grains to bread, without buying lots of packages. Actually I do buy all the different grains separately and have itty bitty bags of this and that lost in my freezer. (I keep all nuts and grains frozen.) You can just add the cereal to flours in breadmaking or you can cook it first and decrease the other liquid in the recipe. There is a recipe for 7grain cereal bread, contributed by Bill Kaufmann of Reading Pennsylvania, at my web site: http://www.geocities.com/NapaValley/4496/guest.html There are also other multigrain bread recipes there. Rosemary Grimm, GARVANZA, CALIFORNIA http://www.geocities.com/NapaValley/4496 --------------- MESSAGE bread-bakers.v098.n043.5 --------------- From: "Robert Colepaugh" Subject: hot cross buns Date: Sun, 31 May 1998 17:27:27 -0400 Does anyone have a good recipe for hot cross buns using an ABM? Most bakeries have this product only in the Easter season. You can answer to the list or E-mail me at bobby2@worldnet.att.net --------------- MESSAGE bread-bakers.v098.n043.6 --------------- From: "J. Mathew" Subject: Excellent bread-making book Date: Sun, 31 May 1998 10:54:40 -0500 For anyone looking for a comprehensive reference of bread-making recipes that include instructions for hand, mixer, and/or food processor, Bernard Clayton's _New Complete Book of Breads_ is wonderful. This is a book I go back to again and again. It's quite a hefty tome, and not cheap. It is well worth the bucks for a hard-cover copy, though. Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n043.7 --------------- From: "J. Mathew" Subject: What is "Ezekiel Bread"?? Date: Sun, 31 May 1998 10:54:40 -0500 >Subject: Ezekiel Bread Machine Mix > >I would appreciate information from anyone who knows where I can buy >Ezekiel bread machine mix or just Ezekiel flour. > >One book I saw cited King Arthur as a source for bread mix, but K A >doesn't make it any longer. They suggest buying the components and >mixing it myself, but I'm lazy. I have never heard of "Ezekiel Bread". Can someone describe it to me, and/or what Ezekiel flour might be like? Thanks, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n043.8 --------------- From: ptj Subject: KFC Biscuit recipe Date: Sun, 31 May 1998 11:20:01 -0700 (PDT) I haven't tried these, but according to Copycat Central over at kitchenlink.com these are KFC biscuits. I don't see the KFC designation anywhere else other than at the link on Kitchenlink, so maybe it's that Betsy thought they were KFC biscuits....(No warranty implied...but I'd be interested to know if someone makes these and how they turn out.) http://www.neosoft.com/recipes/breads-quick/biscuits20 From: waynew@visi.net (dreamweaver) Newsgroups: rec.food.baking Date: 21 Nov 1996 21:53:12 GMT Message-ID: <572j08$mhg@madrid.visi.net> Buttermilk Biscuits 1/2 cup butter 2 1/2 tablespoons sugar 1 egg, beaten 3/4 cup buttermilk 1/4 cup club soda 1 teaspoon salt 5 cups Bisquick biscuit mix Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4-inch thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden brown. Makes about 18 biscuits. Bright blessings gypsy === Visit Hearthstone Community Church on the Web at www.geocities.com/Athens/Acropolis/4213 The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n043.9 --------------- From: Ruth Provance Subject: Food processor bread Date: Sun, 31 May 1998 20:13:04 -0700 Thank you so much for all the responses about making bread with a food processor. I have passed the information on, and hope that my neighbor will be able to use it. Thank you again! Ruth Psalm 100 --------------- MESSAGE bread-bakers.v098.n043.10 --------------- From: "Glenn" Subject: Italian bread? Date: Sun, 31 May 1998 22:33:46 -0600 I'm looking for a basic Italian bread recipe. Just the simple stuff the restaurants bring you when you order. It is similar to thin French bread but just a little different. Thanks, Glenn. --------------- MESSAGE bread-bakers.v098.n043.11 --------------- From: "Jack & Jackie" Subject: Chocolate &/or Coconut Date: Fri, 5 Jun 1998 17:36:32 -0500 I would appreciate recipes for my bread machine for chocolate (with or without chocolate chips) bread. Would also like coconut bread recipes for my bread machine or a combo might be good. Might make excellent French Toast. Hope I'm doing this o.k. I'm a lurker that really enjoys the list. Thanks for the great recipes. Jackie in Indiana mailto:Coontree@msn.com mailto:Coontree@Hotmail.com --------------- MESSAGE bread-bakers.v098.n043.12 --------------- From: Cindy Greene Subject: Food Processor Breads Date: Mon, 01 Jun 1998 21:30:16 +0000 To Ruth and others, I've had a lot of fun over the years with "Food Processor Bread Book" by "The Editors of Consumer Guide." My copy was published in 1980 by Simon and Schuster, and on closer look, shows an author of Beatrice Ojakangas. I don't know if it is still in print, but it has many good recipes. This is how I managed baking bread before I got my ABM. The dough requires only shaping, as the processor does most of the kneading. Ruth, if your neighbor cannot find recipes or help on using her Cuisinart for bread, contact me and I'll see if I can help. -- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Cindy Greene --------------- MESSAGE bread-bakers.v098.n043.13 --------------- From: "Mimi B." Subject: Honey White Bread For Bread Machines Date: Wed, 03 Jun 1998 21:41:00 CDT This is a really yummy bread. It is from a recipe I modified. The original had too much liquid and I experimented adding the vitamin C powder and ginger...read somewhere that it enhances the dough. Well, I don't know what it does, but this loaf almost hit the top of my machine! We love the mellow taste, not sure if it is the butter or the honey? Honey White Bread For Bread Machines Notes: Typed for you by Mimi :) http://welcome.to/mimiscooksbox Tested in a Toastmaster Bread Box. 1 cup milk (or 1 cup tepid water & 1/4 cup powdered milk) 3 tablespoons butter, unsalted, melted 2 tablespoons honey 3 cups bread flour 3/4 teaspoon salt 3/4 teaspoon vitamin C powder (I used fruit fresh) 3/4 teaspoon ginger 1 1/2 teaspoons active dry yeast Assemble ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. The bread is good warm, cool, or toasted. It stales faster than store-brought white bread, so wrap the loaf well and use quickly or freeze. Makes 1-1/2 pound loaf. ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n043.14 --------------- From: Reggie Dwork Subject: vegetarian recipes Date: Sat, 06 Jun 1998 15:22:59 -0700 I have gotten a couple of private requests for vegetarian breads so I thought I would post them for you also. Reggie * Exported from MasterCook * Olive Rosemary Flatbread Recipe By : Vegetarian Times, May 1998 Serving Size : 16 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Ethnic Vegetarian Want To Try Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast -- Or 1/4 Oz Pkg Yeast 1 1/2 C Water -- Lukewarm 7 Tbsp Olive Oil 3 C Bread Flour -- Plus Extra For Kneading 1/2 C Whole Wheat Flour 2 Tsp Coarse Salt 2 Lg Cloves Garlic -- Minced 1/4 C Finely Chopped Kalamata Olives 1 Tsp Minced Fresh Rosemary Flatbread, called fougasse, is enjoyed throughout Provence. This assertively flavored fougasse can be cut into small squares for an appetizer or larger squares to be served with a meal. In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 Tbsp olive oil. In separate bowl, mix bread flour, whole wheat flour and 1 tsp salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 tsp rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min. Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs. Punch down dough and place in a greased 13 x 9" baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 min. Preheat oven to 400F. Just before baking, dimple dough with fingertips and drizzle surface with 2 Tbsp olive oil. Sprinkle with remaining 1/2 tsp rosemary and remaining 1 tsp salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 C boiling water into empty dish and close door. Bake until bread is well risen and golden 20 - 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 Tbsp oil. Cut into squares and serve warm. Makes 16 servings VEGAN - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4282 3399 * Exported from MasterCook * Oat Corn Muffins Recipe By : Veggie Life, Sept 1997 Serving Size : 12 Preparation Time :0:00 Categories : Breads/Muffins/Rolls Fruits Grains Low Fat Vegetarian Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 C Cornmeal 1/2 C White Flour -- Unbleached 1/4 C Brown Sugar 3/4 C Oatmeal 1/3 C Minced Fresh Thyme -- Or Oregano, Chives And Parsley 2 Tsp Baking Powder 1/2 Tsp Salt 1 1/4 C Buttermilk 1 Lg Egg 1 Lg Egg White Preheat oven to 400F and lightly spray or oil a 12 muffin tin. In a large bowl, combine cornmeal, flour, brown sugar, oatmeal, herbs, baking powder, and salt. In another bowl, stir together buttermilk and eggs. Pour into dry ingredients and stir quickly to mix. Spoon batter into prepared muffin tin and bake for 15 - 17 in, or until a knife or toothpick inserted into center of a muffin comes out clean. Makes 12 muffins LACTO/OVO - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v098.n043 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved