* Exported from MasterCook * Chocolate Petit Pain Au Lait Recipe By :Adapted to ABM from The Complete Bread Book-Gail Duff Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Dough Cycle Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Dried Active Yeast 8 Oz Scalded Milk 1 Lb Bread Flour 1 Tsp Salt 1 1/2 Oz Sugar 1 Egg 2 Oz Butter --- Glaze(Optional) 1 Oz Sugar 2 Tbsp milk --- 14 ounces chocolate Use the dough cycle. Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25 minutes. Use thermometer to check doneness. If desired glaze the warm buns with sugar and milk. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Since Santa bought me a precision kitchen scale, I am free to use the recipes in my european cookbooks. The following rolls turned out excellent yesterday. To make Pain au chocolate, break a 14 oz. piece of chocolate into 16 pieces and place in the middle of the rolls. * Exported from MasterCook * Chowning's Roll Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 5/8 cups Bread Flour 1/4 tablespoon Salt 1/2 tablespoon Instant Yeast 1/2 cup Warm Water 1/2 tablespoon Oil 1 Egg White Mix the flour, salt and yeast. Add water, oil and the egg whites. Mix to a well-developed dough. Let rest for 1 1/2 hours. Punch down and let rest for one more hour. Form dough into 3 to 4 oz rolls. Let rest until doubled in size. Bake in a preheated 400-425 degree oven for 20-25 minutes. Source: "Chowning's Tavern in Colonial Williamsburg" Yield: "6 Rolls" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Makes 22-24 rolls. * Exported from MasterCook * Chowning's Roll #2 Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lbs Bread Flour 1 Tbsp Salt 2 Tbsps yeast -- instant 2 cups Warm Water 2 Tbsps Oil 2 Egg Whites Mix the flour, salt and yeast. Add water, oil and the egg whites. Mix to a well-developed dough. Let rest for 1 1/2 hours. Punch down and let rest for one more hour. Form dough into 3 to 4 oz rolls. Let rest until doubled in size. Bake in a preheated 400-425 degree oven for 20-25 minutes. Source: "Chowning's Tavern in Colonial Williamsburg" Yield: "22 Rolls" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Makes 22-24 rolls. * Exported from MasterCook * Ciabatta #5 Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle International Breads Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active yeast -- (not rapid rise) 12 ounces warm water 3 cups King Arthur all purpose flour 1 1/2 teaspoons salt 2 tablespoons Lora Brody's Sourdough Bread Enhancer * plus additional water if necessary to make a very wet dough Place all the ingredients in the machine, program for dough or manual and press start. Check the dough during the first few minutes of the knead cycle adding more water if necessary to form a very wet, slack batter-like dough that barely forms a ball and does not clean the sides of the pan. Line a large baking sheet with parchment. Pour and scrape the dough onto a lightly floured work surface and use a dough scraper to divide it into 3 portions. Flour your hands and lift the dough onto the parchment, forming a rough, flat oval shape. Leave at least 2 1/2" between the loaves. Drizzle the tops with olive oil and allow to rise in a warm place for 20 minutes. Preheat the oven to 450F. with the rack in the upper, but not highest position. Just before baking, use your fingertips to poke the top of the ciabatta to deflate it. Bake until the tops are dry and just barely golden brown. Cool on racks for at least 15 minutes before serving. - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe for a dough that if love to make in the bread machine, then bake in the oven. The dough is exceptionally wet - almost like a batter. This means "slipper" in Italian. If you love bread that will exercise your mouth, then this chewy loaf is for you! * Exported from MasterCook * Ciabatta With Olives And Italian Herbs #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 cups. bread flour 2 tsp. sugar 2 1/2 tsp. active dry yeast 3/4 cups. warm water -- (approx. 110-120F -- warm to the wrist) --- Bread: Sponge starter (preferably at room temperature) 4 cups. bread flour 1 cups. warm water -- (1 to 1 1/4) -- (approx. 110-120F -- warm to the wrist) 2 tsp. powdered milk 1/4 tsp. ground ginger 1/4 tsp. ground cayenne pepper 2 1/2 tsp. active dry yeast 1 tsp. salt 4 tbsp. Italian herbs -- * (4 to 6) 1 can sliced ripe olives -- (2.25 oz.) well drained --- 2 tbsp. bread or all-purpose flour Makes: 2 loaves Sponge: Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours. Bread: Preheat oven to 425F (400F if using convection). In a large mixing bowl, combine all bread ingredients (sponge through ripe olives) and knead for 7-9 minutes. Turn dough out onto a floured work surface and divide into two equal portions (you may also make 4 individual-sized bread loaves). The dough will be sticky and soft, so you may wish to flour your hands before working with the dough. Roll each portion into a roughly oval shape approximately 3/4" thick. These breads are more beautiful if they are shaped irregularly. Dust loaves lightly with flour. Place loaves on a baking sheet sprinkled lightly with cornmeal. Let rise for 20-30 minutes until doubled in thickness and puffy. Bake for 25-27 minutes until loaves are slightly browned on top and sound hollow when tapped. Remove from oven; cool on wire rack. NOTE: these loaves are excellent when used for sandwiches or "quick" pizzas. For sandwiches: slice loaf in half horizontally; toast lightly. Top one half with sandwich filling, place other half on top. Serve. For quick pizzas: brush very lightly with olive oil and other pizza toppings (cheese, tomato sauce, pepperoni, chopped fresh vegetables, herbs) and place under broiler until cheese is melted and bubbly. Serve immediately. From "J. Mathew" - - - - - - - - - - - - - - - - - - - NOTES : I'm not sure exactly what kind of bread recipe you had, but here is one that would work very well with those ingredients. I've made it in all kinds of va * Exported from MasterCook * Cinnamon Roll Filling Recipe By :DASHLEYN@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 2 teaspoons cinnamon 2 tablespoons melted butter I have been making cinnamon rolls for several years. My family loves them. The recipe I use calls for 1/2 cup of sugar, 2 tsp. of cinnamon, and 2 tablespoons of melted butter. I usually double this for a softer, gushier inside. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Roll Tips Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** A few more points to ponder in the continuing saga of cinnamon rolls: The addition of mashed potato to the sweet dough adds moistness, a light texture, and considerably improves the softness and the keeping qualities of the rolls. Including the raisins in the dough rather than placing them on top of the rolled-out dough, makes for softer raisins that are better incorporated in the roll, less likely to fall out or to dry out/burn in the oven. Slice the rolls with dental floss, as others have mentioned, to help maintain the shape of the roll. [Carolyn Dandalides Frank.Yuhasz@pentairpump.com] --- Perhaps some of you remember a chain of cinnamon roll places called T.J. Cinnamon's in malls back in the 1980's. One day when my daughters were kids, they were watching one of the bakers working in their front window and talking to him. When he put the filling on the dough, one of my daughters commented about some little candy bits in the filling. He told her it was peppermint! Evidently just a touch of crushed peppermint candy, like candy canes, was a "company secret" in their cinnamon rolls. You might like to try it sometime. Their rolls were very good. [Kejah@aol.com] --- For a great cinnamon roll, you can order from King Arthur - Baker's Cinnamon Filling. This is a mixture which you really cannot duplicate in the kitchen and it produces a perfect product. You can also make other things with it, like coffeecake Pour 3/4 of the batter in the pan, sprinkle on a thin layer of the filling, pour in the remainder of the batter and sprinkle a bit more on top. Yummy.. [Andie Paysinger ] --- I am happy to say you won't have to get up at the crack of dawn to enjoy your cinnamon buns. After you shape the buns and place them in the bread pan,you can cover with foil and refrigerate overnight. (or you can freeze them). Before baking, allow to come to room temperature, and as Erin suggested, let them rise again. (for at least 30 minutes). Then bake as directed. Well, it's not the crack of dawn but you will have to leave some time. [Loiscon1@aol.com] --- My mother was a great baker - all her baking was mouthwatering. One comment - advice that I clearly remember from her was that you cut the cinnamon rolls once rolled with - string or butcher cord - never with a knife. You do this to keep the filling i. e. sugar, butter, nuts raisins etc. in the roll and not in the bottom of the pan. Then you put them in the pan to bake. Hope that this will help. ["Les Fulcher" ] - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1/4 cup warm water 1/2 cup butter -- melted 1 egg 1 1/2 cups cottage cheese 1/4 cup sugar 3 cups flour Filling: 1 teaspoon vanilla 1 tablespoon water brown sugar cinnamon Dissolve yeast in water. Mix egg, cottage cheese and butter, add to yeast. Stir in flour and sugar to make a dough, knead, let rise. Punch down, roll out into a rectangle. For filling, I brush the dough with 1 tsp vanilla in 1 T. water, sprinkle a layer of brown sugar over the dough, then sprinkle cinnamon over that. Roll up, let rise, bake at 375F for 17 - 20 minutes. I usually cover the pan with a clean towel for a few minutes after baking, it seems to help keep the rolls soft. From gables@capecod.net (Dave & Sue Gable) - - - - - - - - - - - - - - - - - - - NOTES : These are very soft and tender but get stale rather quickly. I have brought these rolls to bake sales only to have people ask me what bakery they came from! * Exported from MasterCook * Cinnamon Rolls, Jim's Recipe By :The Bread Machine Magic Book of Helpful Hints *Revised* Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Medium Loaf: -- (Large Loaf): 3/8 cups Milk -- (3/8 C) 3/8 cups Water -- (3/8 C) 1 Egg -- (2 ) 1 Tsp Salt -- (2 Tsp) 4 Tbsp Butter Or Margarine -- (6 Tbsp) 1/3 cups Sugar -- (1/2 C) 3 cups All-Purpose Flour -- (4 C) 1 1/2 Tsp Active Dry Yeast -- (2 Tsp) Glaze Frosting 5 Tbsp Melted Butter Or Margarine -- (6 Tbsp) 1/2 cups Brown Sugar -- (2/3 C) Filling: 1 Tbsp Melted Butter Or Margarine -- (2 Tbsp) 2 Tbsp Granulated Sugar -- (2 Tbsp) 1 Tbsp Ground Cinnamon -- (1 Tbsp) 2 Tbsp Brown Sugar -- (2 Tbsp) 1/2 cups Raisins -- (2/3 C) -- Optional Authors: Linda Rehberg and Lois Conway, St Martin's Griffin Edition, Nov 1999, ISBN 0-312-24123-2 This is the second revised edition. Small loaf: 1/4 C milk 1/4 C water 1 egg 1 tsp salt 3 Tbsp butter or margarine 1/4 C sugar 2 C all-purpose flour 1 1/2 tsp active dry yeast Glaze: 3 Tbsp melted butter or margarine 1/3 C brown sugar Filling: 1 Tbsp melted butter or margarine 1 Tbsp granulated sugar 1 1/2 tsp ground cinnamon 1 Tbsp brown sugar 1/3 C raisins, optional Place dough ingredients in bread pan, select Dough setting, and press Start. When the dough has risen long enough, the machine will beep. Turn off bread machine, remove bread pan, and turn out dough onto a lightly floured countertop or cutting board. For the Small Recipe: Pour the melted butter for the glaze into one 9" round or square cake pan; sprinkle with brown sugar. With a rolling pin, roll dough into an 8x14" rectangle. For the Medium Recipe: Pour the melted butter for the glaze into one 9x13x2" pan or two 8 or 9" round or square cake pans; sprinkle with brown sugar. With a rolling pin, roll dough into a 9x18" rectangle. For the Large Recipe: Pour the melted butter for the glaze into two 9" round or square cake pans; sprinkle with brown sugar. Divide dough in half. With a rolling pin, roll each ball of dough into an 8x14" rectangle. For the filling: Brush the melted butter on the dough. In a small bowl, combine the granulated sugar, cinnamon, brown sugar, and raisins; sprinkle over dough. Starting with long edge, roll up dough; pinch seams to seal. With a knife, lightly mark roll into 1 1/2" sections. Slide a 12" piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and crisscrossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place rolls cut side up in prepared pan(s), flattening them slightly.* Cover and let rise in a warm oven 30 - 45 min until doubled. (Hint: To warm oven slightly, turn oven on Warm setting for 1 min, then turn it off, and place covered dough in oven to rise. Remove pan(s) from oven to preheat.) Preheat oven to 350F. Bake for 25 - 30 min until golden brown. Remove from oven and immediately invert rolls onto a large platter or serving dish. Serve warm. *The rolls can be covered with foil at this point and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm oven for at least 30 minutes. Small recipe yields 9 rolls Medium recipe yields 12 rolls Large recipe yields 18 rolls Bake Cycle: Dough Nutritional Info per roll (per cookbook): Cal 302, Total Fat 10.6g, Carb 48.1g, Fib 1.4g, Pro 4.4g, Sod 274mg - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cinnamon Rolls, Stephanie's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH: 1/2 cup warm water (105- to 110F) 2 pkgs active dry yeast (2 scant TBS) 2 tbsp granulated sugar 1 pkg instant vanilla pudding (the key) -- (3-1/2-oz.) 1/2 cup butter -- melted 2 eggs -- beaten 1 tsp salt 8 cups all-purpose flour 1 cup butter -- melted cream cheese frosting -or- sticky bun topping -- (recipes below) TOPPING: 2 cups brown sugar -- firmly packed 4 tbsp cinnamon (or to taste) raisins (optional--my addition) CREAM CHEESE FROSTING: 1 pkg cream cheese -- (8 oz) softened 1/2 cup butter -- softened 1 tsp vanilla 3 cups powdered sugar 1 tbsp milk -- just enough to fluff (approx) (Makes 20 very large rolls) DOUGH: In small bowl, combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, make pudding mix according to package directions. Add butter, eggs and salt; mix well. Add the yeast mixture; blend. Gradually add flour and knead until smooth, adding "sprinkles" of flour toward the end, until the dough is soft and silky feeling, but no longer sticky (soft as a baby's behind). Place in very large greased bowl. Cover and let rise until double in bulk (about 1 hour). Punch down and let rise again (about 45 minutes). On a lightly floured surface, roll out to a 34" x 21" rectangle. Spread 1 cup of melted butter over surface. TOPPING: In small bowl, mix brown sugar and cinnamon together. Sprinkle all over top of surface, sprinkle raisins over the top. Roll up tightly With a knife, put a notch every 2 inches. With string or thread, place under roll by notch and criss-cross over to cut roll (makes a nice clean cut). Place on greased baking pan, 2-inches apart. Lightly press rolls down with your hands (just a LITTLE, it helps to hold them together better). Use 8- or 9-inch square (or round) pans-- DO NOT put more than 4 rolls in each pan; if you do, the ones in the middle won't get good and done. The first time I made them, I used a 13x9 inch pan, putting about 6 in each-- the ones in the middle didn't get done, turned out doughy. Cover and let rise until double again. Bake at 350F for 15 to 20 minutes. Take them out when they JUST start to turn golden. DON'T OVER BAKE! Frost warm rolls with Cream Cheese Frosting. CREAM CHEESE FROSTING: Combine all ingredients and mix until smooth. Spread on very warm rolls. Rolls are best when served warm. From Marie Lim - - - - - - - - - - - - - - - - - - - NOTES : Here's a recipe that I've used for years that I got on a food newsgroup. It makes really huge cinnamon rolls with a really nice filling. Hi Mark, having never tasted "Cinnbon's" rolls, I'm not sure if these are the same. The woman who posted the recipe (on Prodigy), says they taste exactly the same. I have made them and they're DEEEELICIOUS! Hope you have lots of room to roll out the dough. The rolls are HUGE. * Exported from MasterCook * Cinnamon Rolls, Ubc Recipe By :University of British Columbia Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 3 Tablespoon butter 3 Tablespoon granulated sugar 2 teaspoon salt 2 1/4 teaspoon instant dry yeast 1 large egg 3 3/4 cups flour -- (don't sift before measuring) --- Filling 3/4 cup melted butter 3/4 cup granulated sugar 1 Tablespoon cinnamon NOTES: you'll need a deep pan to bake them in, these are BIG cinnamon rolls... my pan is 9x11 and 3 1/2 inches deep. Bread Machine Method Scald milk. Add butter, sugar and salt. Beat in egg. Pour into bread machine. Measure flour into bread machine. Sprinkle yeast on top. Start DOUGH cycle. Punch down and turn out onto lightly floured surface. Roll out dough into 9 x 18 inch rectangle, spread with melted butter and sprinkle cinnamon/sugar mixture on top. Roll up like a jelly roll, starting at the long side. Cut into 2 inch slices. Place remaining melted butter in bottom of pan and arrange slices in pan and cover loosely with greased waxed paper. Let rise until double (45-60 minutes). Bake at 350F for 35-45 minutes. Remove from oven and immediately invert onto serving tray. Makes 9 large cinnamon rolls. From Mau Cat - - - - - - - - - - - - - - - - - - - NOTES : I've been baking these for years - the recipe came from the University of British Columbia food services who kindly cut the proportions down to a manageable 18 rolls ... I've cut it in half again because really good cinnamon rolls are best fresh out of the oven (but they can be heated gently in the microwave the next day) ... Icing is not only unnecessary but would ruin them. Don't substitute for any ingredients... * Exported from MasterCook * Cinnamon Swirl Bread #2 Recipe By :The Bread Machine Cookbook II, by Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 SMALL LOAF (1) 5/8 cup water 1 tablespoon butter or margarine 1/3 cup raisins 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 cups bread flour 1 teaspoon yeast -- Filling for Small Loaf: 3 tablespoons melted butter 2 teaspoons cinnamon 2 1/2 tablespoons brown sugar 1 1/2 tablespoons chopped walnuts -- Glaze for Small Loaf: 1/2 cup powdered sugar 1 1/2 teaspoons milk 1/8 teaspoon vanilla -- -- 1 MEDIUM LOAF (1) 3/4 cup water 1 1/4 tablespoons butter or margarine 1/2 cup raisins 1 1/3 tablespoons sugar 2/3 teaspoon salt 2 cups bread flour 1 1/2 teaspoons yeast -- Filling for Medium Loaf: 4 tablespoons melted butter 1 tablespoon cinnamon 3 tablespoons brown sugar 2 tablespoons chopped walnuts -- Glaze for Medium Loaf: 3/4 cup powdered sugar 2 teaspoons milk 1/8 teaspoon vanilla -- -- 1 LARGE LOAF (2) 1 1/8 cups water 2 tablespoons butter or margarine 2/3 cup raisins 2 tablespoons sugar 1 teaspoon salt 3 cups bread flour 2 teaspoons yeast -- Filling for Large Loaf: 6 tablespoons melted butter 1 1/3 tablespoons cinnamon 5 tablespoons brown sugar 3 tablespoons chopped walnuts -- Glaze for Large Loaf: 1 cup powdered sugar 3 teaspoons milk 1/4 teaspoon vanilla Place ingredients in your breadmaker according to manufacturer's suggestions. Set machine to dough cycle (manual) and start. Preheat oven to 350F. FILLING: Mix filling ingredients together. Remove dough from machine and roll into a rectangle. Spread filling evenly on top. Roll in a jelly-roll fashion starting at the wide end. Pinch seams closed. Place on greased baking sheet, cover and let rise about 30-45 minutes (if not otherwise specified). Bake in a preheated 350F oven for 30 to 40 minutes or until golden brown and bread makes a hollow sound when tapped. GLAZE: Mix glaze ingredients until desired consistency -- fairly thick. Pour over baked bread while still hot. From Lori - - - - - - - - - - - - - - - - - - - NOTES : I forgot to let the dough rise after rolling into a jelly-roll, but it turned out great anyway. Also, we added more milk to the glaze as it was rather dry. Came out perfect. I made the medium loaf but, because it was so good, I will make the large one next time. I've made this with AND without raisins. Patrick prefers it WITH, and I prefer it WITHOUT. * Exported from MasterCook * Clay Cookers Info Recipe By :Penchard@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** For Anne who was asking about clay cookers. I have two, one I use for roasting chickens and one that I use to bake bread. I do not have a problem with bread sticking in it because I lightly spray the bottom half with Pam and then sprinkle in a little corn meal. I then put in the shaped dough that has gone through the bread machine. I cover it and let it rise for an hour. I then take off the lid and soak it in warm water for 15 mins. Meanwhile the oven has been preheating at 425 for 30 mins. While the lid is soaking, I lightly cover the dough with a towel. I put the cover back on and it goes into the oven. It bakes for 20 mins covered, and 20 mins uncovered. The bread has a wonderful, crispy crust. For the chicken, I lightly spray the bottom with Pam, then I take a whole bag of French-cut green beans (frozen) and put them on the bottom. I put the whole chicken on top and bake it between 45 mins and an hour, depending on the size of the chicken. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Colonial Bread #2 Recipe By :The Fannie Farmer Cookbook - Marion Cunningham Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water 1 cup milk 1/4 cup honey 2 teaspoons salt 1 package dry yeast 1/2 cup warm water 4 cups white flour 2 cups whole-wheat flour -- approximately 1/2 cup finely chopped candied orange peel 1 cup pecans -- in coarse pieces Bring 1/2 cup water to a boil; mix it with the milk, honey, and salt in a large bowl and let cool to lukewarm. In a separate container, stir the yeast into 1/2 cup warm water and let it stand for 5 minutes to dissolve. Add the dissolved yeast and 3 cups of the white flour to the first mixture and beat vigorously. Add the remaining cup of white flour and 1 cup of the whole-wheat flour and mix well. Turn it out onto a lightly floured board; knead for a minute or two, and let rest for 10 minutes. Using the remaining flour only if the dough is too sticky to handle, resume kneading until smooth and elastic. Place the dough in a greased bowl; cover, and let rise in a warm place until double in bulk. Punch down and knead in the candied orange peel and the pecans. Shape into 2 loaves; place in greased loaf pans; cover and let rise until almost double in bulk. Preheat oven to 375F. Bake bread for 45 - 55 minutes. Remove from pans and cool on racks. mc-formatted and posted by: Dotti004@aol.com Y From ???@??? Fri Aug 04 12:34:34 2000 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Converting Recipes To 2 Lb Bread Machines Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I also use a 2 pound Zo and change recipes this way: increase the flour to 4 cups increase the yeast to 1 tablespoon increase the sweetener by 1/3 increase the salt to 2 teaspoons increase the fat by 1/3 Any other ingredients increase by 1/3 increase the water to approximately 12 ounces - it is essential to check the dough during the first knead cycle, adding additional water of flour as necessary to create a soft, supple ball From Blanche007@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Coolrise Mexican Sweet Rolls Recipe By :Robin Hood Flour Kitchens Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List International Breads Rolls Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Sugar 1 cups Flour 1 Tsp Cinnamon 2/3 cups Nuts -- finely chopped 1/2 cups Butter -- melted 2 Egg Whites -- beaten until frothy Coolrise Sweet Dough Combine sugar, flour, cinnamon, nuts, melted butter and egg whites. Prepare Cool Rise Sweet Dough as recipe directs. When ready to shape, pinch off pieces of dough of equal size and shape into balls 1 1/2" in diameter. Place on greased baking sheet about 3" apart. Press each ball down to flatten slightly. With finger, make indentation in center of each ball. Top with spoonful of sugar-cinnamon mixture. Cover loosely with plastic wrap. Refrigerate as CoolRise Sweet Dough recipe directs. Bake at 375 for 15 to 20 minutes, or until done. Remove from baking sheet immediately. Cool on racks. Makes 36 rolls. Source: "Homemade Bread, by the Food Editors of FARM JOURNAL" Copyright: "1969 by Farm Journal, Inc." Yield: "36 Rolls" From Paul and Ruth Provance - - - - - - - - - - - - - - - - - - - NOTES : Use 1/2 recipe for CoolRise Sweet Dough, and halve amounts of the other ingredients to make 18 rolls. * Exported from MasterCook * Coolrise Sweet Dough Recipe By :Robin Hood Flour Kitchens Serving Size : 30 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 cups All-purpose Flour -- to 6 cups 2 Pkgs Active Dry Yeast 1/2 cups Sugar 1 1/2 Tsps Salt 1/2 cups Butter -- or margarine, softened 1 1/2 cups Water -- hot from the tap 2 Eggs -- at room temperature Salad Oil Combine 2 C flour, undissolved Yeast, sugar and salt in large bowl Stir well to blend. Add softened butter. Add hot tap water to ingredients in bowl all at once. Beat with electric mixer at medium speed 2 minutes. Scrape bowl occasionally. Add eggs and 1 C more flour. Beat with electric mixer at high speed 1 minute, or until thick and elastic. Scrape bowl occasionally. Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough that leaves the sides of bowl. Turn onto floured board. Round up into ball. Knead 5 to 10 minutes, or until dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 20 minutes on board. Punch down. Divide and shape as desired into 2 coffee cakes or 2 1/2 dozen rolls (see associated recipes). Place in greased pans or on greased baking sheets. An 8" square pan is ideal for 1 dozen pan rolls, and a 13 x 9 x 2" pan for 1 1/2 dozen pan rolls. Brush surface with oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours at moderately cold setting. When ready to bake, remove from refrigerator. Uncover. Let stand 10 minutes while preheating oven. Puncture any surface bubbles with oiled toothpick just before baking. Bake in 375 oven 20 to 25 minutes, or until done. Bake on lower oven rack position for best results. Remove from pans or baking sheet immediately. Cool on racks. Brush with butter, or frost and decorate as desired. Makes 2 coffee cakes or 2 1/2 to 3 dozen pan rolls. Description: "This is the start of many good things" Source: "Homemade Bread, by the Food Editors of FARM JOURNAL" Copyright: "1969 by Farm Journal, Inc." Yield: "2 Loaves" From Paul and Ruth Provance - - - - - - - - - - - - - - - - - - - NOTES : This is the basis of some more recipes. * Exported from MasterCook * Corrections To More Bread Machine Magic Recipe By :"Linda Rehberg" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I noticed someone mentioned receiving MORE BREAD MACHINE MAGIC for Christmas in a recent digest. For those who have the first printing of this book, I'd like to post the typos so you can make corrections to your copy and avoid any duds: Page 25 -- Med. Semolina should be 1 1/4 - 1 3/8 cups water Page 30 -- Small Bauernbrot should be 3/4 cup water Page 31 -- Bev's Killer Rye Small - Add 1 tablespoons caraway seeds Med - Add 1 1/2 tablespoons caraway seeds Large - Add 2 tablespoons caraway seeds, should be 1 1/2 to 1 5/8 cups water, should be 4 tablespoons grated orange rind Page 61 -- Med. Sourdough Rye should be 2 1/3 cups bread flour Page 99 -- Med. Linda C's Sun Dried Tomato bread should be 1 1/4 - 1 3/8 cups water Page 174 -- Large Basic Pizza Dough should be 4 tsp sugar I personally apologize for these errors. There was a last-minute change of layout and things got a bit scrambled. "Linda Rehberg" co-author of the "Bread Machine Magic" series of cookbooks - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crackers Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Crackers Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Oatmeal 2 cups Flour 1 cups Wheat Germ 3 Tbsp Sugar 1 Tsp salt 3/4 cups Oil 1 cups Water 20+ minutes at 350F Mix and roll out onto 2 cookie sheets. Sprinkle with salt; lightly roll again to press salt in. Cut into squares. Bake - begin checking after 20 minutes. Remove as they turn brown. >From: sound.doctrine@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cranberry Orange Scones Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit and Spice Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups. all-purpose flour 1 tbsp. cornstarch 1/3 cups. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 4 tbsp. UNSALTED butter -- (NOT margarine) 3/4 cups. chopped frozen cranberries 2 tsp. grated orange peel 1/2 cups. plain or vanilla nonfat yogurt 1/4 cups. orange juice -- (for more flavor use orange juice concentrate) 2 tsp. sugar Combine first 6 ingredients in a bowl; cut in butter with two knives or pastry blender until mixture resembles coarse meal. Add cranberries and orange peel; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be quite sticky). Turn the dough out onto a lightly floured surface, and with well-floured hands, knead 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough with sharp knife into 12 wedges (DO NOT SEPARATE wedges). Sprinkle the 2 tsp. of sugar over the dough. Bake at 450F for 12 to 15 minutes, or until golden. Per serving: 141 calories, 3.3 g fat; 2.8 g Protein; 25 g Carbohydrate; 8 mg Cholesterol; 166 mg sodium From Corinaesq@aol.com - - - - - - - - - - - - - - - - - - - NOTES : This is for Patrick, who wanted a good scone recipe into which he could add fruit and nuts when he got the hang of it. The good news is, although it doesn't taste like it, this is a low-fat item! This is one of my mother-in-law's favorite treats. Enjoy! * Exported from MasterCook * Cranberry-Orange Scones Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-Purpose Flour 1 Tbsp Cornstarch 1/3 cups Sugar 2 Tsp Baking Powder 1/2 Tsp Baking Soda 1/4 Tsp Salt 4 Tbsp Unsalted Butter (Not Margarine) 3/4 cups Chopped Frozen Cranberries 2 Tsp Grated Orange Peel 1/2 cups Plain Nonfat Yogurt -- Or Vanilla Nonfat Yogurt 1/4 cups Orange Juice (For More Flavor, Use Orange Juice Concentrate) 2 Tsp Sugar Combine first 6 ingredients in a bowl; cut in butter with two knives or pastry blender until mixture resembles coarse meal. Add cranberries and orange peel; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be quite sticky). Turn the dough out onto a lightly floured surface, and with well-floured hands, knead 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough with sharp knife into 12 wedges (DO NOT SEPARATE wedges). Sprinkle the 2 tsp. of sugar over the dough. Bake at 450F for 12 to 15 minutes, or until golden. Per serving: 141 calories, 3.3 g fat; 2.8 g Protein; 25 g Carbohydrate; 8 mg Cholesterol; 166 mg sodium This is one of my mother-in-law's favorite treats. Enjoy! Corina - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cream Scones #2 Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Flour -- Unbleached 1 Tsp Baking Soda 2 Tsp Cream Of Tartar Salt -- To Taste 4 Tbsp Butter -- (1/2 Stick) 3/4 cup heavy cream -- or sour cream 2 eggs Cream Scones -- Substitute 3/4 Cup fresh heavy cream or sour cream for the milk in the basic recipe. Add 2 eggs to the dough at the same time as the cream. This rich scone tastes quite different from the basic recipe, and can be used as a base for individual strawberry shortcakes. Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. From Kathy Engel - - - - - - - - - - - - - - - - - - - NOTES : I have a wonderful scone recipe that came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion * Exported from MasterCook * Creme Fraiche Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream at room temperature 2 tablespoons buttermilk -- or Solait creme fraiche starter Combine cream with buttermilk or starter. Put into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using creme fraiche starter, keep covered for 24 hours. When mixture has jelled andis almost firm, refrigerate. It will solidify further in the fridge. Will keep for a month if made with the Solait and for 10 days with the buttermilk. From "L. Hyson" - - - - - - - - - - - - - - - - - - - NOTES : This is an old one from the NY Times which I lived in NYC and comes from Paula Wolfert who also uses a freeze-dried starter called Solait. At least she did when the recipe was printed - don't know if they make it any more. * Exported from MasterCook * Creme Fraiche #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pint commercial sour cream 1 pint heavy cream Turn the sour cream into a saucepan and gradually stir in the heavy cream to make a smooth blend. Heat gently to take off the chill (not over 85F) and pour into a container. Set it out at around 75F for 6 to 8 hours or overnight, until the cream has thickened. Stir up, cover and refrigerate. When supply is almost exhausted, simply blend in more heavy cream and repeat the process. From "L. Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creme Fraiche #3 Recipe By :Food & Wine from the year one Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups heavy cream 1/3 cup buttermilk Combine in a saucepan and heat until warm (just under 100F) Do not let get hot. Pour into a plastic or glass container. Place container, covered, in a basin of warm (100F) water. Allow to stand for 12 to 36 hours or until thick. Every now and then replace water to keep it warm Refrigerate for up to a week. The most important thing: do NOT use ultrapasteurized heavy cream. From "L. Hyson" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Creme Fraiche #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup heavy cream (whipping cream) 1 cup sour cream (full fat) Combine the creams in a ceramic mixing bowl and whisk lightly together. Cover bowl loosely with plastic wrap and leave in a warm place (at warm room temperature is sufficient) (72-75?) overnight for the culture to develop. (In cold weather, this may take up to 24 hours). At the end of the maturing time, the cream mixture will be thick and subtly tart. Transfer the bowl to the refrigerator and chill for at least 4 hours. Creme fraiche will keep in the refrigerator for 2-3 weeks and will continue to develop its delicate tartness as it matures. SOURCE: _La Cuisine: The Complete French Book of French Cooking_, eds: Valerie-Anne Letoile, M. Maine, & M. Peter, Gallery Press, Division of W. H Smith Pubs, Inc, New York, NY. 1985:122 Even though this recipe is from a French cookbook the ingredients you will be using are of American origin. I'll bet you anything in the world that the French style of creme fraiche is made from the cream of Guernsey or Jersey cows or the French equivalent. These cows produce a very rich milk, high in butterfat. Although there may be exceptions in the US, most commercial milk is produced from Holsteins. These cows give volumes of milk per cow, but the butterfat is much lower. You might be able to find a richer type of cream sold at some health food stores or coops. If you're really lucky, perhaps you might find a dairy farmer in your rural area that raises a Guernsey or Jersey cow who would be willing to sell you some of his milk. I know, that's a long shot, but it's worth exploring. As you probably know milk purchased from a dairy or small farm is raw. If you trust the farmer to have healthy cows, you're okey, but many consider this a risk not worth taking. For what it's worth, my parents used to have a farm and we would purchase milk by the gallon from our neighbors who sold the milk from their cows to the local dairies. We'd always ask for the milk from their few Guernseys and it made wonderful butter, buttermilk and ice cream. It seemed we get almost 1/2 butterfat to a gallon of milk. No one ever got sick, either. Oh, one more caveat to raw milk. In early spring cows allowed to fend for themselves in the pastures will eat the wild garlic that comes up in March-April. The milk can take on the taste of the garlic and it's not exactly tasty, even for garlic lovers. From Joni Repasch - - - - - - - - - - - - - - - - - - - NOTES : Do NOT use an ulta-pasteurized heavy whipping cream. That does not work well at all. A pasteurized heavy whipping cream is fine, but not the ulta-pasteurized heavy cream. You may have to do some hunting to find a heavy whipping cream that is not ulta-pasteurized. [Lynn E Cragholm ] * Exported from MasterCook * Creme Fraiche Scones Recipe By :"The Art of Quick Breads" by Beth Hensperger Serving Size : 14 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups White Cake Flour -- Or -- whole-wheat pastry flour 1 Tbsp sugar 2 1/4 Tsp baking powder 1/4 Tsp salt 1 1/2 cups creme fraiche 1. Preheat the oven to 425F. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the creme fraiche with a fork or a heavy-duty electric mixer until the mixture resembles a sticky, yet cohesive dough. 2. Turn the dough out onto a lightly floured surface and knead gently until the dough holds together, about 6 times. Divide the dough into two equal parts and pat each into a 1" thick round about 6" in diameter. With a knife, cut each round into quarters. Cut out the scones with a 2" biscuit cutter to make 12-14 scones. 3. Place the scones about 1" apart on a greased or parchment lined baking sheet. Bake in the preheated oven until crusty and golden brown, 15-18 minutes. Serve immediately. from "The Art of Quick Breads" by Beth Henspreger posted by Elizabeth Pruyn rec.food.cooking, August 1996 Posted with permission from Petra Hildebrandt From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crunchy Scones Recipe By :Adapted from Irish Oatmeal Cookbook - Ruth Isabel Ross Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Scones Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups oat flakes 2 1/2 Cups all-purpose flour 1/2 Teaspoon salt 1 Teaspoon baking soda 1/2 Teaspoon cream of tartar 2 Tablespoons butter -- melted 1 Tablespoon pure maple syrup 1 1/4 Cups 1% buttermilk Mix all the dry ingredients. Add the melted butter, maple syrup and buttermilk to make a soft dough. knead very lightly. Roll out the dough to 2-inches thick. Either cut into farls (quarterd rounds) or take a cutter and cut rounds. Place on a floured baking sheet. Bake in a 450F oven for 7 to 10 minutes. From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Crusty Homemade Bread Bowls Recipe By :Betty Crocker's Bread Machine Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Water 2 3/4 cups Bread Flour 1 Tbsp Sugar 1 Tsp Salt 1 1/2 Tsp Quick Active Dry Yeast -- Or Bread Machine Yeast 1 Egg Yolk 1 Tbsp Water Measure carefully, placing all ingredients except egg yolk and 1 Tbsp water in bread machine pan in the order recommended by the manufacturer. Select Dough/Manual cycle. Do not use delay cycles. Remove dough from pan, using lightly floured hands. Cover and let rest 10 min on lightly floured surface. Grease outsides of six 10 oz custard cups. Place cups upside down on ungreased cookie sheet. Divide dough into 6 equal pieces. Roll or pat each piece into 7" circle on lightly floured surface. Shape dough circles over outsides of cups. Cover and let rise in warm place 15 - 20 min or until slightly puffy. Heat oven to 375F. Mix egg yolk and 1 Tbsp water; brush gently overread bowls. Bake 18 - 22 min or until golden brown. Carefully lift bread bowls from custard cups - bread and cups will be hot. Cool bread upright on wine rack. Success Tip: When placing the dough circle over the cup, don't let the dough curl under the edge of the cup. It will bake onto the edge of the cup and be difficult to remove. If some of the dough should bake onto the edge, use the point of a paring knife to carefully separate it from the cup. Try This: These bread bowls are not only fun to use but are also great to eat. Fill the bowl with a crisp green salad and serve as a side dish. Or fill it with a thick, chunky stew or your favorite main-dish salad. 1 Bread Bowl (according to cookbook): Cal 204, Total Fat 2g, Sat Fat 0g, Carb 50g, Fib 2g, Pro 7g, Sod 360mg, CFF 20% From Reggie Dwork - - - - - - - - - - - - - - - - - - - NOTES : Cal 247.6 Total Fat 1.9g Sat Fat 0.4g Carb 48g Fib 1.8g Pro 8.4g Sod 360mg CFF 7.2% * Exported from MasterCook * Dark Rye Bread #2 Recipe By :Lora Brody Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast 3 Tbsp Lora Brody's Sour Dough Bread Enhancer -- Note 1 3 Tbsp Unsweetened Cocoa 2 cups All-Purpose Flour White, Unbleached Flour 1 cups Medium Rye Flour 2 1/2 Tsp Salt 1/2 cups Altus -- * 1 cups Warm Water -- Note 2 4 Tbsp Cornmeal 1/3 cups Vegetable Oil 2 Tbsp Blackstrap Molasses 1 Egg White -- Mixed With 2 Tbsp Water Caraway Seed Note 1: (email blanche007@aol.com for a free sample) Note 2: or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface. To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190F on an instant read thermometer. * Make the altus 24 hours in advance: cover several slices of stale rye bread with water. Leave, covered, at room temperature for 12 hours, then drain off excess water and refrigerate. ____________ Lora Brody Author of: Bread Machine Baking, Pizza, Focaccia, Filled and Flat Breads From Your Bread Machine - Perfect Every Time Desserts From Your Bread Machine - Perfect Every Time - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Date Almond Coffee Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Pound: 3/4 Cup Milk -- plus 2 Tbsp. Milk 1 Large Egg 1 Tbsp. Butter 1 Tsp. Salt 3 Cups Bread Flour 1/3 Cup Pitted Dates -- halved 1/3 Cup Almonds -- coarsely chopped 1 Tbsp. Instant Coffee Granules -- (or to taste) 2 Tsp. Yeast Place all ingredients in your machines pan, in the order specified by your machines manufacturer. Select the basic or white cycle and press start. NOTE: If you would like to ice the bread mix 1 tsp. Instant Coffee with 1 tsp. Hot Water and then stir in 1/2 cup powdered sugar and enough milk (1 to 2 tsp.) to make icing of drizzling consistency. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Dutch Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Water 1 tbsp Yeast 1 lb. Bread Flour 1 tsp Salt 1 oz Granulated Sugar 1 oz Shortening 1 tsp. Ginger Vinegar --- Dutch Topping: 1 oz Water 1/4 tsp Granulated Sugar 1/4 tsp Yeast 1 oz Rice Flour 1/4 tsp Melted Shortening I used the dough cycle . Mix all the ingredients together and set in a warm place for 1 hour. Paint on the top of the rounded bread loaves before proofing. Makes a delicious crunchy topping. Shelf life: 2 days wrapped. 10 days wrapped and frozen. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : I adapted this recipe from a bakery recipes with 35 lbs of flour originally. The lemons and sour oranges were dry on the tree, there has not been rain lately, so I had to substitute ginger vinegar. Also I had no rice flour, so I used cornstarch in the topping. Disclaimer: I have no idea why it is called "Dutch Bread". I would not risk again being lynch since the great 'portuguese bread" controversy. Despite being a bread made with water, I supposed the topping made it soft. Next time, I will make the topping thicker, perhaps using 2 coats of the topping. The visual effect is beautiful, too. I think I got it from the Baking Master website. * Exported from MasterCook * Egg Wash Recipe By :Haacknjack@aol.com Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Egg wash ... a double dose of egg wash (just an egg beaten to blend, but you can add a little milk or water if you find the plain egg too thick) makes a lovely, mahogany brown and shiny crust ... IF you put the first coat on right after shaping the bread, LET IT DRY, and then put the second coat on just before you pop the bread in the oven. If you don't let the first coat dry (which means letting the bread rise UNCOVERED), you just get a sloppy mess. Naturally, if you're sprinkling seeds or decorations on the top of the crust, you do it after the SECOND coat is brushed on. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffin Bread #9 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pkg Yeast 5 cups Flour 1/4 Tsp Baking Soda 1 Tbsp Sugar 2 Tsp Salt 2 cups Milk 1/2 cups Water This is for English Muffin "Bread". It's in loaf form, but the texture/ taste is there. I see no reason why you couldn't grease and "corn meal" your rings and put the batter in those. Makes 2 loaves Grease 2 loaf pans and coat with yellow cornmeal. Combine three (3) cups flour, yeast, sugar, salt, and soda in a mixing bowl. Heat milk and water together until hot. Add to dry ingredients and beat well. Stir in the rest of the four for a stiff batter. Spoon into the 2 prepared loaf pans. Cover and let raise 45 minutes in a warm place. Bake at 400F for 25 minutes. Cool and slice. >From: RCox45@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * English Muffins #3 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Active Dry Yeast 1 Tbsp Sugar 1 1/2 cups Warm Water 4 Tbsp Non-Instant Dried Milk 2 Tsp Salt 3 cups Unbleached All-Purpose Flour -- To 3 1/4 C In a medium mixing bowl, dissolve the yeast and sugar in the water. Beat in the dried milk and salt. Add 2 cups of the flour and beat, either by hand or with an electric mixer, for several minutes. Continue to to beat in the remaining flour until the dough is like thick pancake batter but more gummy and just beginning to leave the sides of the bowl. Add a little more flour if necessary to reach this consistency. Cover with plastic wrap and let rise in a cozy place for about 1 1/2 hours, or until doubled in bulk. After this time, stir down the dough and let it rest, covered, while you prepare to bake the muffins. Thoroughly grease the inside of your English muffin rings with shortening, butter or nonstick cooking spray. Heat a large heavy skillet until almost smoking, then brush with shortening or oil, and set the rings inside ( it should hold 4). Alternately, heat an electric griddle to 350F. Lower the heat slightly and transfer about 14 cup of dough to each ring. The easiest way to do this is to pick up a medium-sized gluey, gloppy handful of it, slip it into the ring and then ease it out with your fingers to fill the entire ring. (It isn't pretty, but it works!) Cook the muffins over medium heat 5 minutes, by which time the top surface should have lost its moist look. Now lift the rings off (they'll be hot!) and turn each muffin over to cook on the other side 5 minutes. Flip the muffins a second time and cook for a further 5 minutes. Repeat this procedure, greasing the rings again if necessary, to use up the remaining dough. Cool the muffins on racks, and store them in a plastic bag until you are ready to toast them. (Remember, split the muffins apart first with your fingers or a fork; don't use a knife to cut through them!) Yield: 8 delicious muffins. >From: Sue Hermosillo - - - - - - - - - - - - - - - - - - - NOTES : Here is an english muffin recipe that my family and I love. It came with the english muffin rings I ordered from the King Arthur Cat. and says it is "adapted from one found in Judith and Evan Jones' 'The Book of Bread'. I usually double it and mix it in the Kitchen Aid then bake the muffins on a large electric griddle at 325F rather than the 350F the recipe calls for. Although it calls for Non-instant dried milk, I have made it with instant non-fat dried milk and with fresh or soured milk (reducing the water) and those work fine, too. * Exported from MasterCook * Flavorful Raisins For Bread Recipe By :Lobo Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** For a little extra flavor in your cinnamon rolls, use raisins that have been soaked in your favorite liquor. I like Gallo's Livingston Cream Sherry. My sister uses rum or whiskey. --- Lately I have added Craisins to many of my breads, rolls, and cookies in place of raisins. They are a tasty change and are especially appropriate around the Holiday season. Dick Carlton - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Flaxseed Bread #3 Recipe By :Cooking Light Jan/Feb 2000 Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole-wheat flour 1 cup bread flour 1 cup warm water -- (100 to 110) 1 package dry yeast -- (about 2 1/4 teas.) 1/2 cup flax seeds 2 tablespoons flax seeds 3 tablespoons nonfat dry milk 2 tablespoons All-Bran(r) Cereal -- shreds of wheat bran cereal 3 tablespoons honey 1 tablespoon molasses 1 teaspoon salt 3 tablespoons bread flour Cooking spray 2 teaspoons cornmeal 1 large egg white -- lightly beaten 1 teaspoon flax seeds Lightly spoon flours into dry measuring cups, and level with a knife. Combine the bread flour, water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. Place 1/2 cup flaxseed in a spice or coffee grinder, process until finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place (85F) 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough). Preheat oven to 375. Bake at 375 for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Description: "This small, dense, round loaf is made with flaxseed, a nutty-flavored grain that is rich in heart-healthy omega-3 fats. Slice some thick wedges of this hearty bread to go along with soup or stew." Source: "Cooking Light, Jan/Feb 2000" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Flaxseed can be found in health-food stores and some supermarkets. Because it's rich in fat, you'll want to store flaxseed in the refrigerator or freezer. It will stay fresh for up to 6 months. * Exported from MasterCook * Flour: Bread Vs. All-Purpose Recipe By :"Ed Dennis" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** It is all a matter of gluten, a protein constituent of grains quite prevalent in wheat flour. The reason that bread is kneaded is to develop the gluten into a "net-like" substance that traps the gas (carbon dioxide) bubbles) made by the yeast. That's the rising side of gluten... but, it also has a tough side. The more the gluten is developed (which helps your loaf to rise) the "tougher" the finished product becomes (which makes hard crusts and chewier crumb). So, cakes us a flour that is lower in protein that makes the "gluten-net" when mixed and should not be over mixed to develop what "gluten-net" there is to work. That is why some pancake and waffle batters turn out tough results when over mixed. Of course, with breads, a strong "gluten-net" is needed to help their heavier doughs rise above the pull of earthly gravity. A "moon pie" would be much fluffier if baked in the moon's low gravitational pull. The amount of protein or "gluten potential" in flour changes with every grain crop. Thus, most millers will blend their flours to achieve a target number. Of course, flours can be blended to achieve lower cost to the miller, and thus, contribute to sale price flour... often at a results penalty. For the truly committed artisan bread baker, grinding your own flour from whole grains of known quality creates far superior bread... even when higher quality commercial white flour is used. Whole grains contain the bran and the germ which release essential oils that are exquisite when fresh... and horrid when they turn rancid... which is why some people keep whole grain flour in the freezer. White flour has had the bran and germ removed in the milling process, leaving only the endosperm to rise above the rest. Hard wheat makes the best bread flour... soft wheat makes the best cake flour... and all purpose flour takes a little of the best from both characteristics. As you use better quality flours, you will usually see better quality results... all things being equal (which is not always the case... and, thus, the adventure!). You certainly could do a lot worse than King Arthur Flour, and you can even do better in my experience. If you liked what King Arthur All Purpose Flour did, you will find that King Arthur Machine Bread Flour will rise above that when baking bread (in the oven or in the ABM) and not be as good for some of the baked goodies that you want to have a particularly soft and delicate nature. The critical difference is that the bread flour is one full percentage point higher in protein than their all-purpose flour. King Arthur also makes a Sir Lancelot High Gluten flour with a higher percentage of protein (14.0%) but that is more often used by commercial bakers with machines to do the heavier kneading required by the much stiffer dough. And, K.A. also makes Queen Guinevere Cake Flour which is bleached (yuck!) and very low in protein (probably less than 10%)... but light as a feather for commercial cake bakers. Better flours behave as expected and tend to have a finer texture in the finished product. If you do grind your own flour, you will find that the better wheat berry purveyors (such as Wild Oats or Whole Foods) will list the protein percentage and wheat type for you to achieve a much better than average artisan bread. I prefer to use sourdough starters for a more healthy and wholesome home baking experience. Commercial yeast are selected for their ability to make a lot of gas in the shortest possible time and depend upon ingredients for good taste... and have only been around for a bit over a hundred years. Wild yeasts (with their symbiotic lactobacilli) make gas more slowly but have friendly bacteria that process the dough and make it tastier and more digestible by the account of most most bakers over the last 5,000 years of our human affection for leavened bread. It takes a bit longer... but, with good technique and a good knowledge of flour characteristics, it can be done with far less time and mess than most people home bakers know. Happy baking... -Sourdough Ed - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frannie's Fatfree Flatbread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Crackers Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Soften: 1 Pkg Yeast -- In 1 cups Warm Water Add To Mixture Of: 1 cups All-Purpose Flour 1 Tsp Salt 1/3 cups Dried Minced Onion -- Reconstitute, Drain 2 cups Whole Wheat Flour 2 cups Cooked Multi-Grain Mix -- See Below Beat to mix well, then knead till smooth and elastic. Dough should be soft and sticky, but add more flour if needed. Spray bowl with baking spray, put dough in bowl and spray top of dough. Cover with plastic and let rise till nearly double. (about 45 min.) Punch down and knead bubbles out. Cut into 16 pieces; roll each piece out very thin. Place on sprayed cookie sheet (you can cut into squares or leave in one piece). Spray with baking spray (I use Olive Oil flavored), then sprinkle with choice of seasonings: salt, seasoned salt, seeds, etc. Bake at 345F for 18-20 minutes, till light brown. Multigrain Mix 1 1/2 C oat groats 1 1/2 C long grain brown rice 1 C whole grain rye 1 1/2 C whole grain triticale 1 C whole grain buckwheat 1 C millet 1 C pearl barley 1 C sesame seed (optional) 1 C mix = 3 C cooked. I make a whole batch of the mixed grain and cook it and freeze in 1 cup portions. I add one or two cups to my whole wheat bread dough. (I live on Molokai, Hawaii, and can't get triticale, so my mix doesn't include that) These are both good, the main problem is that it takes much longer to make them than to eat them up! >From: Frances Feeter - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Onion Bread Recipe By :Saco Foods/ Red Star Yeast Com Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1/3 cups Water -- Plus 5 Tbsp Water -- (1/2 C+3 Tbsp) 2 Tbsp Olive Oil -- (3 Tbsp) 1/3 cups Diced Onion -- (1/2 C) 2 Tbsp Saco Cultured Buttermilk Blend -- (3 Tbsp) 2 Tbsp Sugar -- (3 Tbsp) 1 Tsp Salt -- (1 1/2 Tsp) 2 cups Bread Flour -- (3 C) 2 1/4 Tsp Red Star Active Dry Yeast -- (1 Tbsp) Add ingredients in the order suggested by your bread machine manual. Use Basic Medium setting. >From: jillmyers1@juno.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * From Dough Cycle To Oven Baking Recipe By :Lora Brody [Blanche007@aol.com] Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Dough Cycle Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Dear Susan and everyone else who emailed me about using the dough cycle and baking in the oven: - First of all everyone is a novice sometime. The best thing about bread is that it's probably the most forgiving thing you can make. As I tell my classes, there's no absolute success or failure - the most important thing is that the bread tastes good (to you) - looks come second - after, all you can always serve it sliced! Whether you are using the bread machine to make dough or using it to bake as well it is essential to check the dough during the beginning of the first knead cycle and to correct for liquid/flour as necessary to create a supple ball of dough. Flour is hydroscopic, so the amount of moisture in it at any given time varies - so you have to make up for that. There isn't a bread machine on earth that can do that for you. I'd venture to guess that any 'failed' loaves you've had are as a result of not checking the dough. The great thing about using the machine to make the dough and then baking it i n the oven it that you get to make a much wetter dough which makes a much more interesting, better tasting loaf of bread with a better texture. Bear in mind that wetter loaves won't rise a high as dry loaves because the dough can only sustain so much weigh/vs/height before it collapses, so I like to form low, round hand built loaves especially when making wet dough. Programming the machine for dough cycle will, in most cases gives you a knead cycle, a long rise cycle, another short knead cycle and a final rise (different machines have different versions of this, but ultimately the result is the same). After that final rise cycle the dough should be about twice the bulk of when you started. If not just leave the dough in the machine until it has risen. At this point you have a few options: you can deflate the dough and form it into a loaf (by the way, if you do this right away don't start kneading the dough or it will become hard to shape because you've reactivated the gluten which is the protein in the flour -- think of it in terms of bubble gum - the more you chew the harder it gets). The other option is to stick the dough into a heavy duty gallon sized Ziplock baggie and refrigerate it for 12-24 hours. This long, slow cool rise further develops the texture, flavor and personality of the finished loaf. This step isn't essential, but if you have the time - it's a great thing to do. You also have the option of freezing the dough at this point. I use the same heavy duty baggie - make sure you mark the bag -all doughs look alike when frozen. To form the bread you can use a loaf pan, or make a free form loaf. A dough made from three cups of flour makes a large loaf, so if you want to put it in a bread pan you're going to need one that is at least 12 cups - the bread may not fill come up to or over the rim, but you want that much room so the interior of the bread will bake through. You can also divide the dough and use 2 6-8 cup cans. Make sure to spray or grease the pans very well. Pat the dough into a flat oval, bring the long sides up to meet on top. Pinch together, then and tuck it into the pan, seam side down. If you want a free-form loaf, oil a heavy duty baking sheet and sprinkle it with a little corn meal. Pat the dough into a dome about 9" across and 3" high in the center with the sides sloping to about 2" high at the edges. Cover the dough with plastic wrap that has been sprayed with non-stick vegetable spray and put it in a warm place to rise. A turned off gas oven is good for this, or place a 4 cup glass measuring cup full of hot water in the microwave. Microwave until the water boils. Carefully remove the hot water and put the bread pan in and close the door - you've created a proofing box - a warm, moist place for the dough to rise. Again, for the flavor and texture to develop you don't want to rush this step. When the dough has risen abut half way preheat the oven to 425 with the rack in the center position. it's better to underrise, then overrise the dough - it will continue to rise in the oven (it's called oven spring) until the yeast dies from the heat - if the dough is overrisen the bread will sink - not fatal, just not as pretty - remember what I said slicing the bread. The bread should bake for about 35-40 minutes. Not everyone bakes bread a such a high temperature-but this is what works for me. If you wish to glaze the bread to make the surface shinny, this is the time to do it - use either an egg white that has been beaten with 2 tablespoons water and a pinch of salt, or an egg yolk mixed with 2 tablespoons milk or cream. The second glaze makes the surface of the dread softer than the first one. The easiest way to tell if the bread is cooked is to use an instant-read thermometer. Insert it in the center of the bread after 30 minutes of baking. When it reads 190 the bread is baked. I let my breads cool in the turned off oven with the door opened.Hope this helps - Lora - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fruit Scones Recipe By :Scottish Cookery, Catherine Brown Glenfiddich Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Hand Made Scones Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups Flour -- Unbleached 1 Tsp Baking Soda 2 Tsp Cream Of Tartar Salt -- To Taste 4 Tbsp Butter -- (1/2 Stick) 3/4 cup Milk --- 1/2 cup soft fruit -- such as blueberries or raspberries -- or strawberries or chopped mango spoonfuls of sugar -- as needed Fruit Scones -- Using the basic Sweet Milk Scones recipe, add up to 1/2 Cup of soft fruit such as blueberries, raspberries, sliced strawberries, or chopped mango along with a few spoonfuls of sugar if needed, to the dough before it is rolled out. Preheat oven to 450F. Lightly grease a baking sheet and set aside. Sift together the flour, soda, cream of tartar and salt. Using a pastry blender or your hands, cut in the butter (or pulse in a food processor) until the mixture looks like coarse, grainy crumbs. Pour the milk in a well in the center and mix until a soft elastic dough is formed. Knead the dough lightly on a floured surface until smooth. Roll or press the dough out until it is 3/4 inch thick. (If the dough is too thin the scone won't rise properly.) Cut into 2 1/2 or 3-inch rounds with a cookie cutter or a glass and bake on prepared sheet for about 10 minutes or until they rise and are golden. The book lists the yield as 8 scones, I usually get 10 or 12 using the full 3 cups of flour. To make parsley and onion scones add about 2 Tablespoons dried minced onion and 1 or 2 Tablespoons dried parsley flakes with the dry ingredients. These amounts are VERY approximate, I used to measure but now I just dump in the onion flakes and parsley until it looks "right". There are other variations listed in the with the recipe, if there is an interest I can post the variations listed for things like honey, jam, fruit etc. From Kathy Engel - - - - - - - - - - - - - - - - - - - NOTES : I have a wonderful scone recipe that came from a book titled "From Celtic Hearths" by Deborah Krasner. It was a Christmas gift about 10 years ago and I have used it OVER and OVER again. The author credits the recipe to "Scottish Cookery" by Catherine Brown Glenfiddich. The recipe below is for Sweet Milk Scones which I basically use as a starting point and then add whatever we are in the mood for. Most often we eat Parsley and Onion * Exported from MasterCook * Fruit-And-Nut Bread Recipe By :Cooking Light Jan/Feb 2000 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cups hazelnuts 2 1/2 cups all-purpose flour -- divided 2 cups whole-wheat flour 1 1/2 cups warm water -- 100 to 110 F 1 pkg dry yeast 1 cups dried mixed fruit -- coarsely chopped 1/3 cups packed brown sugar 2 tbsps vegetable oil 1 tsp salt 1 lg egg -- beaten 1/2 cups seedless red grapes cooking spray 2 tsps vegetable oil 1 tbsp sunflower seeds Preheat oven to 350. Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. Lightly spoon flours into dry measuring cups; level with a knife. Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour. Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit, sugar, 2 tbsp oil, salt, and egg to yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Arrange grapes over dough, gently knead on a lightly floured surface 4 to 5 times or just until grapes are incorporated into dough. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Brush dough with 2 tsp oil. Sprinkle surface of dough with sunflower kernels, gently pressing kernels into dough. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375. Uncover dough. Bake at 375 for 35 minutes or until the loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack. Description: "This light-textured bread is inspired by an organic harvest bread baked at Bio Andreas on Andreasplatz, a lovely square in Basel's historic district." Source: "Cooking Light Jan/Feb 2000" From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - NOTES : Whole red grapes are knead into the dough just before it is allowed to rise. We've replaced the chestnuts with easier-to-find hazelnuts. * Exported from MasterCook * Functions Of Baking Ingredients Part 1 Recipe By :http://www.ianr.unl.edu/pubs/foods/nf186.htm Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Functions of Baking Ingredients ------------------------------------------------------------------------ By Sharon Lauterbach, Extension Assistant Julie A. Albrecht, Extension Food Specialist ------------------------------------------------------------------------ The following is a list of baking ingredients and a description of the function each performs in baked goods. While substitutions can be made, varying the proportions of ingredients in a recipe alters the texture and flavor of the finished product. FLOURS Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough. The different wheat flour types contain varying amounts of the gluten forming proteins. Hard wheat, mainly grown in midwestern U.S. has a high protein content. Soft wheat, grown in southern U.S. has less protein. In yeast breads, a strong gluten framework is desirable, but in cakes, quick breads and pastries, a high protein flour makes a tough product. Bread flour is a hard wheat flour with about 12 percent protein. Bread flour is used for yeast raised bread because the dough it produces has more gluten than dough made with other flours. Sufficient gluten produces a light loaf with good volume. Slices hold together, rather than crumble. Cake flour is a soft wheat flour that is 7.5 percent protein. The lower gluten content causes products to have a tender, more crumbly texture that is desirable in cake. All purpose flour is blended during milling to achieve a protein content of 10.5 percent. This medium protein flour can be used for all baking purposes. If using all purpose flour in place of cake flour in a recipe, substitute 1 cup minus 2 tablespoons all purpose flour for 1 cup cake flour. Whole wheat flour may be substituted for part of the white flour in yeast and quick bread recipes, but the volume of the finished product will be reduced. Whole wheat flour contains the nutritious germ and bran as well as the endosperm of the wheat kernel. Bran particles cut through the gluten during mixing and kneading of bread dough, resulting in a smaller, heavier loaf. If substituting a very coarsely ground whole wheat flour for all purpose flour, use 1 cup plus 2 tablespoons whole wheat flour for every cup of all purpose flour. To substitute whole wheat flour in a white bread recipe, use half whole wheat and half bread flour for the best results. Wheat germ, though not a flour, is often used in place of part of the flour in recipes for flavor and fiber. Protein, vitamins, minerals, and polyunsaturated fats are concentrated in the germ of grain kernels. Wheat germ, preferably toasted, can be used in place of up to 1/3 of the flour in a recipe. The following non-wheat grain products are often used in baked goods. They are rich in protein but most do not have the potential for developing gluten. For this reason, at least 1 cup of wheat flour should be used for every 1 cup of non-wheat flour so the product will not become too heavy. Rye flour is often used in combination with wheat flour for bread. Light rye flour can be successfully substituted for 40 percent of wheat flour in a recipe without loss of volume. Medium and dark rye flours should be limited to 30 percent and 20 percent, respectively, of the total flour amount. Triticale flour is a hybrid of wheat and rye. It has an average protein content higher than that of wheat flour. In yeast bread dough, triticale flour has better handling properties than rye flour because it will form gluten, but does not handle as well as wheat dough. For a good quality dough, ferment yeast dough made with triticale flour for a shorter period than wheat flour dough. Oat flour has a relatively high protein content, 17 percent, but does not form gluten. Oat flour can be substituted for as much as 1/3 of wheat flour in bread. Corn meal is coarsely ground dried corn. Corn flour is more finely ground corn. Both corn flour and corn meal contain 7-8 percent protein on a dry basis. Neither corn meal nor corn flour will form gluten. A grainy texture in cornbread can be avoided by mixing the cornmeal with the liquid from the recipe, bringing to a boil, and cooling before mixing with the other ingredients. Rice flour has about 6.5-7 protein and does not form gluten. For people who do not tolerate gluten, rice flour is an acceptable substitute for wheat, barley, rye or oat flours. In baked products, 7/8 cup of non-waxy rice flour can be used in place of 1 cup all purpose wheat flour. Potato starch flour, another non-gluten forming flour is usually used in combination with other flours. It has a mild potato taste. For substitutions, 5/8 cup of potato flour can be used for 1 cup of all purpose flour. Soy flour contains 50 percent protein and is used primarily to boost the protein content of baked goods. Soy flour cannot form gluten and does not contain starch. Its use in large amounts affects the taste of baked goods and causes them to brown quickly. An acceptable substitution is to take 2 tablespoons flour out of each cup of flour in a recipe and add 2 tablespoons soy flour. SWEETENERS Sucrose, (table sugar) has many functions in food other than providing sweetness. In small amounts, added sugar helps yeast begin producing gas for raising yeast dough. Sugar in large amounts slows yeast fermentation; in a very sweet dough the rising time is longer. Sugar tenderizes dough and batter products and may help the baked product to brown. Moisture is retained better in sweetened breads than in unsweetened breads. It is the sugar in cookie dough that causes spreading to occur during baking. Reducing the amount of sugar by more than 1/3 can cause loss of tenderness, moisture, browning, and sweetness. The volume may increase in a bread recipe when sugar is reduced. Fructose in crystal form is nearly twice as sweet as sucrose and is more expensive. Fructose attracts more water than sugar, therefore, fructose sweetened products tend to be moist. Baked products made with fructose will be darker than if they were made with sucrose. Honey is sweeter than sugar because it contains fructose. Honey has a distinctive flavor. When using honey in place of sugar, use 3/4 cup plus 1 tablespoon honey in place of 1 cup sugar and reduce the other liquid ingredients by 2 tablespoons. Even when liquid is reduced, a product that contains honey will be moist because the fructose absorbs moisture from the atmosphere. Too much honey may cause the product to become too brown. Molasses imparts a dark color and strong flavor to baked foods. It is not as sweet as sugar. When using molasses in place of sugar, use 1-1/3 cups molasses for 1 cup sugar and reduce the amount of liquid in the recipe by 5 tablespoons. Because molasses is more acidic than sugar, it may be necessary to add 1/2 teaspoon baking soda for each cup of molasses used in substitution for sugar. Replace no more than 1/2 the sugar called for in the recipe with molasses. The following artificial sweeteners are available for home use. They provide sweetness to homemade foods but lack the browning, tenderizing, and moisture retaining properties provided by table sugar. Specially formulated recipes are often needed to make a product with acceptable texture and appearance when using artificial sweeteners. Because the different low-calorie sweeteners vary in sweetness and bulk, package directions must be followed for the amount to use in place of sugar. Saccharin is a heat stable noncaloric sweetener that, in its pure form is 200-300 times as sweet as sucrose. Bulking agents are added to saccharin products to aid in measuring. Saccharin has a bitter aftertaste. Acesulfame K (Sweet OneSM) is a very low calorie sweetener that is 200 times as sweet as sucrose. It is heat stable so it can be used in baked goods. For improved texture in baked products, use acesulfame K in combination with granulated sugar. Acesulfame K reportedly has no unpleasant aftertaste. Aspartame, commonly known as NutrasweetSM, is not heat stable so it is not an appropriate sweetener for baked goods. From "Jazzbel" - - - - - - - - - - - - - - - - - - -