* Exported from MasterCook * American Garlic And Parsley Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 3 cups bread flour 3 tablespoons wheat germ 3 tablespoons wheat bran 1 3/4 teaspoons salt 1 1/2 tablespoons sugar 1 1/2 tablespoons vegetable oil 2 garlic cloves -- minced 2 tablespoons parsley -- fresh chopped 1 1/4 cups water Add all ingredients in the order suggested by your bread machine manual and process on the BASIC bread cycle according to the manufacturer's directions. Let the loaf cool before slicing. Serve plain or toasted. Makes 1-1/2 pound loaf. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Angel Biscuits #2 (No Rising Necessary) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Daily Bread Mailing List Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cake yeast 2 tablespoons lukewarm water 5 cups plain flour 1 teaspoon soda 2 cups buttermilk 3 teaspoons baking powder 4 tablespoons sugar 1 teaspoon salt 1 cup shortening Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400F about 12 minutes. Dough may be kept refrigerated and used about a week. Mrs. Leslie M. Smith MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - NOTES : For biscuits in a hurry. * Exported from MasterCook * Anise Almond Loaf Recipe By :TOH Quick Cooking Nov/Dec 98, p. 33 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 loaf 3/4 cup water -- 70-80 degrees F 1 egg 1/4 cup butter or margarine -- softened 1/4 cup sugar 1/2 teaspoon salt 3 cups bread flour 1 teaspoon anise seed 2 teaspoons bread machine yeast 1/2 cup almonds -- chopped Place first eight ingredients in bread machine pan in order suggested by manufacturer. Select bread setting. Choose light crust color and loaf size. Add almonds at fruit/nut signal. Do not use delay timer. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Cinnamon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 2 tablespoons gluten 3/4 teaspoon cinnamon -- ground 1 tablespoon sugar -- brown 1/3 teaspoon salt 1/3 cup applesauce 1 1/2 cups flour -- bread 1/4 cup apple juice concentrate 1 1/2 cups flour -- whole wheat 3/4 cup water Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "SWEET BREAD" and push Start. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Toast Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large cooking apples -- peeled and thinly sliced 2 tbs water 1 tb sugar 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg 1/4 cup butter -- divided 4 slices French bread -- (1-inch-thick) Combine apples, water, sugar, cinnamon, nutmeg, and 2 tbs butter in a saucepan; bring to a boil. Reduce heat; cover and simmer 5 minutes or until apple is tender, stirring occasionally. Melt remaining butter in an electric skillet at 350° F. ; place bread in skillet and cook 4 minutes or until browned. Spoon apple mixture over toast. Serve hot. Serves 4. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Applesauce Granola Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Water -- Room Temp 1/2 cups Applesauce 1 Tsp Salt 2 Tbsp Margarine Cut In Small Pieces 1 Tbsp Brown Sugar 1 1/2 cups Great Grains Whole Grain Cereal W/ Raisins, Dates And Pecans -- Post Brand 2 cups Whole Wheat Flour 1 1/2 cups Bread Flour 1 Tsp Ground Cinnamon 1 Tsp Active Dry Yeast Prep Time: 5 mins. Skill: Learning Cook Ready In: 4 hrs.,5 mins. Serves: 16 FOR best results, all ingredients should be at room temperature. Add ingredients in the exact order listed and prepare the bread dough according to the specific manufacturer's directions for the machine used. For best results, use light crust/sweet dough setting if available. Makes 1 large loaf. (2 lb) Nutrition Info (per Serving) Calories 150 Total Fat 2.5 g Cholesterol 0 mg Sodium 180 mg Carbohydrates 29 g Dietary Fiber 3 g Protein 4 g From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apricot Spice Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 LB. LOAF----- 1/2 cup Dried apricots 1/2 cup Water 2 1/4 cups Bread flour 1 tablespoon Dry milk 1 teaspoon Sea salt 1/4 teaspoon Ground cinnamon 1/2 teaspoon Ground anise seed 1/2 teaspoon Ground allspice 3/8 cup To 1/2 cup apricot nectar 1 tablespoon Canola, safflower -- or oil 1 tablespoon Honey 2 teaspoons Active dry yeast -----1 1/2 LB. LOAF----- 2/3 cup Dried apricots 2/3 cup Water 3 cups Bread flour 1 1/2 tablespoons Dry milk 1 1/2 teaspoons Sea salt 1/2 teaspoon Ground cinnamon 3/4 teaspoon Ground anise seed 3/4 teaspoon Ground allspice 1/2 cup To 3/4 cup apricot nectar 2 tablespoons Canola, safflower -- or oil 2 tablespoons Honey 1 package Active dry yeast 1. Place the apricots and water in a small saucepan and bring to a boil. Remove from the heat and allow to steep for 5 minutes. Drain the apricots, RESERVING the liquid, and spread them out on a double thickness of paper towels. Allow the apricots and the liquid to cool to room temperature. 2. Place all ingredients in machine according to manufacturers directions - EXCEPT APRICOTS. Measure the reserved cooking liquid and add enough apricot nectar to measure 5/8 cup for the 1 lb. loaf and 7/8 cup for the 1 1/2 lb. loaf. 3. Program the breadmaker for the whole wheat mode and press start. 4. At the end of the mixing cycle and just before the kneading cycle begins, finely chop the cooled apricots and add them to the dough. 5. Remove bread at the end of the baking cycle promptly. Allow to cool completely before slicing or wrapping for storage. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Arugula Watercress Flatbread (Mark Miller's Coyote Cafe) Recipe By :Mark Miller, Coyote Cafe, Santa Fe, NM Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 cup water, lukewarm 2 teaspoons active dry yeast 2 1/2 cups bread flour 2 teaspoons salt 30 arugula leaves -- coarsely chopped 20 sprigs watercress -- coarsely chopped 1. Combine the milk and 1/2 cup of the water in the bowl of a heavy duty mixer or in a large mixing bowl. 2. Sprinkle the yeast over the mixture, stir in, and let sit for 2 minutes. 3. Mix in 1 cup of the bread flour with the dough hook (or knead by hand). 5. Add the remaining 1/2 cup water, the remaining 1 1/2 cups bread flour, and salt. 6. Mix the dough hook 8-10 minutes (or by hand), or until dough appears resilient and silky. 7. Fold or knead the arugula and watercress into the dough until evenly distributed. 8. Transfer dough to a lightly oiled bowl and cover with plastic wrap. 9. Let rise in a warm place for 2 hours. 10. Turn over a baking sheet and sprinkle with cornmeal or semolina flour. 11. Place dough on a work surface generously sprinkled with semolina flour and cut in 2 equal pieces. 12. Gently pull and stretch each piece into an 8 inch round or a 7 inch square. 13. Press each flatbread into the semolina flour, then flip to coat the other side. 14. Transfer to the prepared baking sheet. 15. Cover with plastic wrap and let rise in warm place 45 minutes to 1 hour. 16. Place a baking stone on the middle rack in the oven and preheat to 450 F. 17. Using a spray bottle, spritz the oven walls with water. Work quickly so oven doesn't lose heat. 18. Slide the flatbreads onto the hot stone. 19. Bake for 14 to 16 minutes, or until the bread browns. 20. Transfer the flatbreads to a rack to cool. Yield: 2 flatbreads BREAD MACHINE INSTRUCTIONS: 1. Combine all the ingredients, except the arugula and watercress, in the bread pan in the order specified by the manufacturer's instructions. 2. Process on the dough setting. 3. When the cycle is complete, turn the dough out onto a well-floured work surface. 4. Knead the arugula and watercress into the dough until evenly distributed. 5. Continue with step 8 of the above recipe. Note: People tend to do a double take when they first set eyes on this bright green bread. When they taste it, the spicy aromatic greens have the same effect on the palate! Arugula, also called rocket, has a peppery, pleasantly savory flavor. Use it as soon as possible as it loses its spark after a day or two. Recipe from Mark Miller's Book - Flavored Breads Recipes from Mark Miller's Coyote Cafe ISBN 0 89815 862 1 From JPellegrino - - - - - - - - - - - - - - - - - - - NOTES : Here is an interesting green colored bread from Mark Miller's Coyote Cafe. It can be made by hand or in the abm. _____ --------------- MESSAGE bread-bakers.v099.n004.15 --------------- * Exported from MasterCook * Avocado Pecan Bread (A Buttermilk Quick Bread) Recipe By :Joanna White, The Dehydrator Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Nut & Seed Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Re-hydrated avocado -- or fresh 2 eggs 1 cup mashed rehydrated avocado 1 cup buttermilk 2/3 cup vegetable oil 4 cups all-purpose flour 1 1/2 cups sugar 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups chopped toasted pecans This moist bread is easy to make and not affected by the slightly altered color of a rehydrated avocado. (recipe using 4 cups of flour makes 2 loaves). 1. Heat oven to 350F. Line loaf pan(s) with greased brown paper and grease sides of pans. 2. With a mixer or food processor, mix eggs, avocado, buttermilk and oil until well blended. Add flour, sugar, baking soda, baking powder, salt and pecans. Mix just until blended; do not overmix. 3. Pour batter into prepared pans. Bake for 1 hour or until a knife inserted into the center comes out clean. Cool for 10 minutes before removing from pans. Recipe from The Dehydrator Cookbook by Joanna White (1998: Bristol's Nitty Gritty Cookbooks). Mc from Pat Hanneman 1/99 Other books by Joanna White: Recipes for the Pressure Cooker, Cooking in Clay, Appetizers, Slow Cooking. From Pat Hanneman - - - - - - - - - - - - - - - - - - - NOTES : She's got a section on avocados. We can dry them. Only only takes 60 hours. two-and one-half days !! (1/4-inch thick slices. Pre-treat -soak in ascorbic acid for 5 minutes. Dry for days at 100F) She gives us this bread recipe to use the dried avocado. Wonder what this would taste like. Maybe like pecans, mostly? I don't see why we can't use ripe fresh avocado in this recipe. Can you? * Exported from MasterCook * Babka #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Holidays & Gifts International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 egg yolks 4 oz caster sugar 1 tsp dried yeast 1/4 pint milk -- (equiv US 5 fl oz) vanilla -- to taste 1 pound strong white flour -- (bread flour) saffron -- to taste 1/2 tsp salt 4 oz melted butter Beat the eggs and sugar over hot water until white and thick. Dissolve the yeast in some warm milk. Add the two mixtures with all the ingredients except the butter. Beat, pour in the butter and beat again. Fill a greased baking tin, traditionally a Turk's Head mold, to one-third. Cover and leave to rise. Bake in a medium oven for about 1 hour. NOTES: -Medium Oven 325F TO 350F (160C to 180C) -Varieties of babka were also prepared for weddings. 1--Excerpt (p.365) from Lesley Chamberlain's THE FOOD AND COOKING OF EASTERN EUROPE (1989 Penguin). 2--Email to daily bread Fri, 26 February 1999 by kitpath@earthlink.net From PatHanneman - - - - - - - - - - - - - - - - - - - NOTES : The Polish Easter and general festive cake has as its hallmark the use of saffron as the traditional spice. The recipe for it probably came to Poland from Italy in the sixteen century via queen Bona, as a transplant of the Milanese panettone. Since then much ritual has surrounded the baking of this fragile masterpiece. Precious pastry cooks declared it needed to rest on an eiderdown before it went into the oven, after which baking took place in an atmosphere of maternity. Men were forbittden to ender the kitchen and no one was allowed to speak above a whisper. * Exported from MasterCook * Babka #3 (With Variations) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Holiday And Gift Breads International Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----2-Cup Capacity----- 2 1/2 Tsp Active Dry Yeast 3 1/2 cups All-Purpose Flour 1/2 Tsp Salt 2 Tbsp Granulated Sugar 2 Tbsp Butter Or Margarine 1 cups Milk -- PLUS 2 tablespoons Milk 2 large Eggs 1/2 tsp Vanilla Extract -----Cinnamon Sugar Filling----- 2 tbsp Unsalted Butter -- softened 1/4 cups Granulated Sugar 1 tsp Ground Cinnamon -----Crumb Topping----- 1 tbsp Unsalted Butter -- softened 2 tbsp Granulated Sugar 2 tbsp All-Purpose Flour 2 pinches Ground Cinnamon -----Egg Wash----- 1 lg Egg White Beaten With 1 Tsp Water -----Chocolate Babka Filling----- 1/4 cups Unsweetened Cocoa Powder 1/2 cups Granulated Sugar 1/4 cups Unsalted Butter -- melted 1/3 cups Pecans -- coarsely chopped -----Cheese Babka Filling----- 8 oz Farmer Cheese 2 tbsp Granulated Sugar 1 tbsp All-Purpose Flour 1 lg Egg Yolk 2 tsp Orange Zest -- grated 1/4 cups Dark Raisins -----3-Cup Capacity----- Same As For 2-Cup Capacity Machine Procedure: All ingredients must be at room temperature, unless otherwise noted. Add ingredients, except for filling, crumb topping, and egg wash, in the order specified in your ABM manual. Set ABM on dough/manual setting. At the end of program, press clear/stop. To punch dough down, press start and let knead for 60 secs. Press clear/stop again. Remove dough and let rest 5 mins before hand-shaping. If your ABM does not have a dough/manual setting, follow normal bread making procedure but let dough knead only once. At the end of the kneading cycle, press clear/stop. Let dough rise for 60 mins, checking after the first 30 mins. to make sure dough does not over rise and touch the lid. Press start and let machine run for 60 secs to punch dough down. Press clear/stop. Remove dough and let rest 5 mins before hand-shaping. Hand-Shaping Technique: While the dough is rising, prepare your filling of choice by blending ingredients together with a fork until crumbly. To make crumb topping, blend all ingredients together with a fork until crumbly. Chill both until ready to use. Lightly grease a 4 1/2 x 8 1/2-inch loaf pan. On a lightly floured work surface, roll the dough into a 10- x 20-inch rectangle. Cover with filling up to 1 inch from edges. Roll up lengthwise, jelly-roll fashion. Pinch seam and ends securely together so they do not open during baking. Carefully place babka in prepared pan. Fold ends under and shape into an S so that it fits in pan. Cover with a clean kitchen cloth and let rise until doubled in size. Preheat oven to 350F. Form a crease in the top of the risen babka with the side of your hand. Brush with egg wash and cover with crumb topping. Bake approximately 30 to 35 mins, or until golden. If babka begins to brown too quickly, cover top with foil. Remove from pan and cool on a wire rack. CHOCOLATE BABKA FILLING: Blend together unsweetened cocoa and sugar. Brush surface with melted butter. Sprinkle with cocoa-sugar mixture and pecans. CHEESE BABKA FILLING: Blend together all the ingredients but raisins. After spreading the cheese filling on the babka, sprinkle with raisins. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #4 Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- DOUGH 1 1/2 teaspoons Yeast 2 cup Bread flour 1 1/2 Tbsp Sugar 1 teaspoon Salt 3/4 cup Water 1 Tbsp Barley malt syrup -- TOPPINGS 2 Tbsp Poppy seeds or sesame seeds -- OR kosher salt and -- minced onion Add all ingredients for the dough except the barley malt syrup in the order suggested by your bread machine manual and process on the dough cycle according to the manufacturer's directions. At the end of the dough cycle, remove the dough from the machine. Preheat the oven to 375 degrees. In a large pot bring 2 quarts of water to a boil. While the water comes to a boil, divide the dough into 8 pieces. Roll each piece into a roll 12 inches long. Make a circle of each piece, overlapping the ends by at least an inch and pressing or rolling the overlap tightly to seal. Let the bagels rise for only 5 minutes. Add the malt syrup to the boiling water. (The syrup gives the bagels their golden color.) Lower a few bagels at a time into the boiling water. As soon as the bagels rise to the top, remove with a skimmer or spatula to a lightly greased baking sheet. Sprinkle about 3/4 tsp. of any of the toppings over each bagel and bake 20 minutes, or until golden. From: Dan Ceppa From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bagels #5 Recipe By :Donna German, Breadmachine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Dough Cycle Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- SMALL (8) 2/3 cup Water 1 Tbsp Honey 1 t Salt 2/3 cup Whole wheat flour 1 1/3 cup Bread flour 1 t Yeast --- -- LARGE (16) 1 1/3 cup Water 2 Tbsp Honey 2 teaspoons Salt 1 1/3 cup Whole wheat flour 2 2/3 cup Bread flour 2 1/2 teaspoons Yeast Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together. Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baked Nut Loaf, White Cloud Inn Recipe By :White Cloud Inn,The Poconos Serving Size : 6 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Want To Try Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Chopped onion 1/2 cup Diced celery 1 tablespoon Oil 1 cup Chopped nuts -- finely chopped -- (walnuts and cashews) 1 cup Cottage cheese 1/2 teaspoon Salt 1 cup Bread crumbs 2 Eggs -- lightly beaten 1/4 teaspoon Poultry seasoning 1 1/4 teaspoons Onion powder 2/3 cup Water Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4" x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minutes. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Baking Sourdough Loaves In Clay Bakers Recipe By :"Bea Semos" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** I have had wonderful results with my clay bakers. I have 2 long french bread pans with lids. I mix my sourdough loaves in the Breadmachine at Dough Cycle. 15 minutes or more before the cycle ends, I soak the bottom of the unglazed pans in the sink. After the 15 minute soak, remove and dry the inside only. When new, the pans need to be seasoned by spraying Pam on the inside SIDES only. Sprinkle the bottom heavily with cornmeal. Remove your dough from Breadmachine, punch down, shape into loaves, place in clay cookers, cover with waxed paper, let rise in preheated (2 minutes) oven. TURN OFF HEAT! Let rise again until double (about 30minutes or more). Now soak the tops! Remove and uncover the raised loaves from the oven. Spritz the loaves, sprinkle with poppy seeds, sesame and sunflower seed. Gently spray the inside of the soaked tops with Pam ( you need to do this only until seasoned). Place the tops on the cookers, and bake 30 minutes or more, in a 425F PREHEATED OVEN. Uncover, reduce heat to 375 or 400F to brown the tops, watch closely. Bread is done when the inside registers 190 with an instant-read thermometer. Turn out of pan at once to cool! Has a nice crust! Works for me! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread, Bisquick Recipe By :Bisquick handout Serving Size : 10 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cups Vegetable Oil 1 1/2 cups Mashed Bananas -- Ripe, Abt 3 Lg Bananas 1/2 Tsp Vanilla 3 Eggs 2 1/3 cups Bisquick Baking Mix 1 cups Sugar 1/2 cups Chopped Nuts Heat oven to 350F Grease bottom of loaf pan, 9x5x3", generously. Beat all ingredients vigorously with spoon 30 sec. Pour batter into pan. Bake until wooden pick inserted in center comes out clean, 55 - 65 min. Cool 5 min. Loosen sides of loaf from pan; remove from pan. Makes 1 loaf High Altitude: Heat oven to 375F. Decrease baking mix to 2 C and sugar to 2/3 C. Add 1/4 C Gold Medal all-purpose flour. Bake 50 - 55 min From Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Bread, Kona Inn Recipe By :Kona Inn, Island of Hawaii, HI Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter 2 cups granulated sugar 4 eggs -- beaten 6 ripe bananas -- mashed 2 teaspoons baking soda 1 teaspoon salt 2 cups all-purpose flour 1/2 cup macadamia nuts In a bowl cream the sugar and the butter well until a light lemon color. Then add the squashed bananas and the beaten eggs. Stir well until all ingredients are completely mixed. Sift the flour, the salt and the baking soda into the creamed mixture then add the chopped nuts. Again mix until blended but make sure you do not mix the batter too much. Pre heat the oven to 350 degrees and when the oven is up to temperature pour the batter into two prepared loaf pans and bake for 45 minutes. Before my wife died she often watched while I was making a mess in her kitchen doing my imitation of a bakery chef. She said that the Kona Inn Banana Bread should be renamed Garbage bread because I never stuck to the recipe and added all sorts of thing that I found such as any kind of chopped nuts, lemon and orange zest, chopped apricots, chopped mango, coconut flakes and one time I even added some mincemeat that was left over after baking some mince pies. Perhaps the Kona Inn should have taken me to court and forced me to stop making changes to their Banana Bread. Perhaps my use of their name for the resulting strange flavored versions of their Banana bread had something to do with their going out of business some years ago. Aloha..."Kapena" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Chocolate Chip Bread #2 Recipe By :Betty Crocker Bread Machine Cookbook, p. 50 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 recipe 2/3 cup water 2/3 cup mashed ripe bananas 2 tablespoons margarine or butter -- softened 1 whole egg 3 cups bread flour 3 tablespoons sugar 1 1/4 teaspoons salt 2 1/4 teaspoons bread machine yeast 1/2 cup miniature semisweet chocolate chips Place all ingredients except chocolate chips into bread pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. Use Medium or light crust color. Do not use delay cycles. Add chocolate chips at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Remove baked bread from pan and cool on wire rack. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Banana Oatmeal Bread #6 Recipe By :The ChiliDog http://umn.edu/~fine0015 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Active dry yeast 1 cups Oats 2 cups Bread flour 1 cups Whole wheat flour 1 tablespoons Butter 1 tablespoons Dry milk powder 1/2 tablespoons Cinnamon 1/4 tablespoons Nutmeg 2 tablespoons Honey 1 tablespoons Salt 1 Egg 1/4 cups Sour cream 2 cups Sliced, ripe bananas All ingredients should be at room temp before starting. Add ingredients to the pan in the order listed. Select white bread. Press start. Remove the bread from the pan at the end of the baking cycle. Place bread on a cake rack for at least 1 hour before slicing. From Karen - - - - - - - - - - - - - - - - - - - NOTES : Tried this recipe over the weekend. I used fat free sour cream with great results. I also used less salt...a tablespoon just seemed like too much. It's definitely a keeper. Enjoy! * Exported from MasterCook * Banana Pineapple Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups. flour 2 cups. sugar 1 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 3 eggs -- beaten 1 cup oil 2 cups mashed banana 1 Tbsp. Vanilla 1 can crushed pineapple -- (8oz) drained 1 cups. chopped nuts 1. In a large bowl, mix flour, sugar, soda, salt and cinnamon; set aside. 2. In another bowl, mix remaining ingredients, then dry ingredients and mix until moist. 3. Grease and flour 2 loaf pans. Bake at 350F for 1hour. Makes 2 loaves. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Barley Wheat Bread #2 Recipe By :Beatrice Ojakangas, Star Tribune 3/18/99 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 cup water -- at room temperature 1 1/2 tablespoons honey 1 teaspoon salt 1/2 cup barley flour 1/2 cup whole wheat flour 2 cups bread flour 1 1/2 teaspoons gluten 1 1/2 teaspoons rapid-rising or active dry yeast 1 egg -- beaten (only if bread is baked in oven) Sunflower seeds or sesame seeds, or -- optional poppy seeds Makes 1 lb. loaf. Note: Barley flour and gluten are available at food co-ops. This pretty loaf is glazed and topped with seeds. The texture is smooth and moist, with a mild whole-grain flavor. To mix the dough in the bread machine: Pour the water into the pan. In the order listed, add the honey, salt, barley flour, whole wheat flour and gluten. Make an indentation in the dry ingredients and add the yeast. If only mixing the dough: Select Dough and press Start. (Then read on to "For either method.") If mixing AND baking dough in bread machine: Select Basic Cycle on bread machine, set the crust on Medium setting, and press Start. For either method: During the mixing cycle, if the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. To shape and bake in the oven: Lightly grease a baking sheet. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 minutes. Brush with the beaten egg, and sprinkle with sunflower seeds. Preheat the oven to 375 degrees. Bake 30 to 35 minutes, until the loaf is golden and a wooden skewer inserted into the loaf comes out clean and dry. Remove from the pan and cool on a wire rack. Nutrition information per serving: Calories 140, Carbohydrates 28 g, Protein 5 g, Fat 1 g, including sat. fat 0 g, Cholesterol 13 mg, Sodium 200 mg, Calcium 8 mg, Dietary fiber 1.5 g, Diabetic exchanges per serving: 2 bread/ starch exch. From Kathleen - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beaver Tails (Replica Of Rideau Canal) Recipe By :Carol and breadrecipe.com 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 white sugar 1/2 Cup warm water -- (110F) 1 Tablespoon active dry yeast 1/4 Cup vegetable oil 2 1/3 Cups warm water -- (110F) 1 Teaspoon salt 4 Tablespoons white sugar 5 Cups flour -- up to 8 cups, (1/2 -- whole wheat and 1/2 -- all-purpose) fresh lemon juice white sugar and ground cinnamon Dissolve 1 tablespoon sugar and yeast in 1/2 cup warm water. Set aside until creamy. In a large bowl, mix together oil, 2 1/3 cups water, salt, and 4 tablespoons sugar. Add yeast, and gradually mix in flour. Place dough in a buttered bowl, and turn to coat. Cover with a damp tea towel, and place in a warm place to rise for 1 1/2 hours. Form dough into balls about the size of eggs, then roll flat to making ovals about 1/4 inch thick. Heat oil to 350 degrees F (175 degrees C) in a deep fryer, pot, or electric frying pan. Fry beaver tails one at a time, until light brown on both sides. Place on paper towels to drain. Sprinkle with white sugar, cinnamon, and lemon juice while still hot. Makes 3 dozen Note: If you ever visited Ottawa, Ontario, Canada in the winter months on the Rideau Canal, which is the longest skating rink in the world, they serve what is called Beaver Tails. This is a pastry with sugar on top. I could not get the authentic recipe since it is their trade secret, but I do have a replica of what they serve. The beaver is the national animal of Canada. Recipe from http://www.breadrecipe.com From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Bacon Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 LB LOAF: 3/4 cups Flat beer 1/2 cups Water 1/4 cups Chopped green onions 2 tablespoons Mustard 1 tablespoons Butter or margarine 3 1/4 cups Bread flour 1 tablespoons Sugar 3/4 teaspoons Salt 1 3/4 teaspoons Yeast 1/3 cups Crumbed cooked bacon --2 LB LOAF: 3/4 cups Flat beer 2/3 cups Water 1/4 cups Chopped green onions 2 tablespoons Mustard 4 1/4 cups Bread flour 1 tablespoons Sugar 1 teaspoons Salt 1 1/2 teaspoons Yeast* 1/2 cups Crumbed cooked bacon Put all ingredients in the bread maker except bacon. Add bacon at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends. Select basic/white cycle and use medium or light crust colour. Do not use delay cycles. Yeast amount though proportionately less than called for in the smaller loaf. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bishops' Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Daily Bread Mailing List Fruit And Spice Breads Holidays & Gifts Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 1/2 cup granulated sugar 1/4 cup vegetable oil 1 tsp vanilla extract 1 cup sour milk -- or 1 cup milk with 1 Tbsp. vinegar added 2 cup flour -- sifted -- (all purpose is fine) 1/2 tsp baking soda 1/2 tsp salt 1/2 cup chopped walnuts 1/2 cup glazed cherries 1/2 cup raisins 1/2 cup chocolate chips Preheat oven to 350 degrees, F. (175 C.). Grease and flour one 9X5 loaf pan. Beat egg in mixing bowl until frothy, add sugar, oil and vanilla; beat to blend. Mix in sour milk. In another bowl, measure flour, soda and salt. Stir to mix well. Add cherries, raisins and chips. mix = together. Add all at once to liquid. stir only until just combined. Pour into prepared pan. Bake at 350* F (175*C,) for 1 hour or until bread tests done. Let stand 10 minutes; remove from pan and cool on rack. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Rye Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packs dry yeast -- or two tbls fresh yeast 3 cups warm -- (115-degree) water 2 tsp salt 1/2 cup shortening 1/4 cup molasses 4 cups white flour 3 1/2 cups Dark Rye flour 2 tablespoons cocoa powder Dissolve yeast in one cup warm (115-degree) water. Mix white flour and rye flour until rye is all through the white flour. Place remaining water, molasses, shortening, salt and cocoa powder in bowl, mix well. Add yeast, mix and add four cups of mixed flours. Mix until sponge forms. Add remaining flour and mix until all flour is incorporated. Turn out on well- floured surface and hand-knead until dough is smooth and doesn't stick to hands. Place in greased bowl and cover with towel until double in bulk. Punch dough down and knead until smooth. Divide into loaves and place in greased pans, cover and let rise while oven heats to 350 degrees. Bake in center of oven until done, about 35 minutes. Remove from pans and rub tops of loaves with butter. Makes two large loaves. Recipe from http://www.gatewayno.com/cuisine/recipes/breads/blackryebread.html From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Corn Muffins Recipe By :Bon Appetit Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Fruit And Spice Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cups Flour -- (all purpose) 1 cups Yellow cornmeal 1 tablespoons Baking powder -- (double-acting) 1 tsp Salt 1 stick Butter -- unsalted, melted and cooled 1 large Egg 1/3 cups Honey 1/3 cups Sugar 3/4 cups Milk 2 cups Blueberries -- cleaned Butter for greasing muffin pan(s) All ingredients should be at room temperature. Preheat oven to 425F and place rack in the middle of oven. Butter muffin pan(s). In a medium bowl, whisk together the flour, cornmeal, baking powder and salt. In a small bowl, whisk together the butter, egg, honey, sugar, and milk. Gently stir the butter mixture into the flour mixture, stirring until the batter is just combined. Fold in the blueberries. Divide the batter among the 12 pre-buttered 1/2-cup muffin indentations. Bake the muffins in the middle of a preheated 425F. oven for 15 minutes or until they are golden and a tester comes out clean. If necessary, bake a few minutes more. Remove from pan(s) and cool muffins on a rack. Makes 12 muffins. NOTE: Can be prepared in 45 minutes or less. To prevent blueberries from sinking to the bottom, dust them with flour in a strainer and shake off excess flour, before adding to recipe. From Bonni Lee Brown - - - - - - - - - - - - - - - - - - - NOTES : Here's a wonderful Blueberry Corn muffin (can also be baked in a loaf) from Bon Appetit which won me a 1st prize ribbon at our local Blueberry Festival. Enjoy! * Exported from MasterCook * Bread Bowls #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Miscellaneous & Tips White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 1 1/2 tsp sugar 1 tablespoons salt 3 cups bread flour -- * 2 1/2 tsp yeast * (I have used 2 1/2 C bread flour and 1/2 C whole wheat flour and it comes out really good) Set your bread machine on manual Poke the start button and "let 'er rip" When the machine shuts off divide the dough into 3 pieces, roll each piece into a round ball and place approx. 4" apart on flat pan (I used a baking stone and the bottom comes out crusty too). Bake about 8 minutes at 375 and test for doneness. Cool on rack. When ready to use simply cut off the top and scrape out some of the insides, leaving approx 1/2" all around. Make sure the kids are around when you do this as none of the bread will go to waste!! Fill with soup or chowder and enjoy!! ** This same recipe can also be made on the french bread setting of your machine and let it bake in the machine. From "LuAnn Kessi" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Bread Mix Recipe By :Taken from Breadman Light Whole Wheat - Ken Vaughan Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Miscellaneous & Tips Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Dry Ingredients For a 2 pound Loaf: 3 tablespoons sugar 1 cup whole wheat flour -- fresh ground 1 1/4 cups whole wheat pastry flour 1 1/4 cups bread flour 1/3 cup gluten flour 1/2 teaspoon salt -- kosher preferred ***At time of baking for a 2 pound loaf*** 1 1/2 cups warm water 1 tablespoon vegetable oil Dry ingredients above 2 teaspoons dry yeast *********** -- Dry ingredients for 1 1/2 pound Loaf: 3/4 cup whole wheat flour -- fresh ground is best 3/4 cup whole wheat pastry flour 1 cup bread flour 1/4 cup gluten flour 1/2 teaspoon salt -- kosher preferred 2 tablespoons sugar -- At the time of baking- 1 1/2 pound: 1 1/4 cups warm water 1 tablespoon vegetable oil dry ingredients for 1 1/2 lb loaf 1 1/2 teaspoons dry yeast This approach allows prepackaging of dry ingredients for bread machine baking. Storage may be in canning jars or in other containers such as zip lock bags. I print address labels with the "at time of baking" ingredients and place them on the container. The 1 1/2 pound loaf dry ingredients fit in a 1 quart canning jar or in a 1 quart zip lock freezer bag. I have white plastic screw caps for the canning jars for sealing the jar (from grocery store). A canning funnel helps for filling the jars (green plastic from grocers but also have aluminum version from years past). I have found that filling a mason jar and then using the canning funnel at the mouth of a 1 quart zip lock bag allows transfer to the bag with minimum of mess and hassle. I make 6-10 bread mixes at a time. For 2 pound loaf, larger jars or larger bags are needed. This bread has a good high texture with a lot of "spring" from the gluten. Depending on the moisture of the flour, an additional tablespoon or two of water may be needed during the initial kneading in the bread machine. Variations: Replace the whole wheat with spelt flour or triticale flour in the dry ingredients Replace the whole wheat with rye flour in the dry ingredients and and add either orange peel or caraway seeds with a tablespoon of molasses when loading the bread machine. Add a package or two of instead oatmeal to the measuring cup before filling it with whole wheat flour. From "Ken and Mary Ann Vaughan" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Tips #3 Recipe By :baker boulanger Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Source for these tips: http://www.betterbaking.com/baker2/breadmach2meth.html Getting more for your dough: Baking bread in the bread machine is only part of the story. The untapped and unpromoted potential as well as sheer magic of the bread machine is in its ability to provide batches of proofed yeast doughs with which to become creative. How might this differ from a traditional mixer with dough hook, you ask? In a couple of ways: firstly, the bread machine is an enclosed container so a floury, messy kitchen is never a deterrent to an afternoon's baking. Two, a bread machine is the perfect proofer for doughs: a warm, moist environment, covered and draft-free, cradling the multiplying yeast and attracting the odd wild yeast as well.(Incidentally, the more you bake - bread machine style or otherwise, the more wild yeast begin to congregate in your kitchen, attracting to what is perceived as a conducive atmosphere. Over time, straight doughs, sour dough based or sponge-initiated, take on more flavour as they mingle with these visiting spores). Mixer or handmade doughs require the oiled bowl, wet kitchen towels and an environment such as a oven with the oven light on - more work and more clean-up. No, I wouldn't chuck my adored stand-up mixer. It does larger batches of dough and can also make cake, cookies, and pie crust but.... sometimes it's nice to produce scads of Parker House Rolls or a small Sally Lund without it being a whole production number. Bagels (and yeast doughnuts too) in particular, take a lot of handling (ring-forming, boiling and baking) so getting a head start by having the dough made for you is a real plus. Pizza dough, destined for calzone, focaccia, bread sticks and hard rolls, emerges regularly from the bread machine. At a certain point in my schedule, I just don't need to prepare each and every "utilitarian" dough by hand. Finally, in bread machine baking you are usually dumping in ingredients - no spatulas and wooden spoons to contend with and the non-stick mixing-cum-baking pan takes seconds to clean. Hot water simply sluices gummy batters right off the slippery surface. Bread machine baking for slicing loaves: I often allow my bread machine to mix and bake one loaf of dough (particularly good for producing an airy white slicing loaf for sandwiches that kids - bless 'em - prefer) while maneuvering some other batch of dough nearby into a pan of rolls, a sheaf of wheat or free-form length, and bake in a regular oven. Doughs made in the machine but baked in the oven have an entirely different texture and crust, not to mention shape (in the bread machine the shape is necessarily restricted). Most recently, my machine is the mother ship for bubbling sponge starters (Check out La Technique, French Bread At Home). A flour-water-yeast slurry are permitted to sit overnight and froth in the bread machine - cover down. The next day I continue on with a recipe, adding in more flour and yeast. Once the dough has had a short rise, it is plucked out of the machine. Then I proceed with more conventional methods to produce crusty French country breads. These are the result of several long rises on the counter or even longer rises in the fridge (if my schedule includes a gamut of car pools or other interruptions) and a brisk, hot bake in an steamy oven on terra cotta tiles. Sourdough breads, cinnamon scented sweet doughs, herb breads, English muffins - you name it - all begin as bread machine doughs and graduate into the exotic with a hands-on finish. Having the machine do some intermediary steps in an unobtrusive way (when the machine is on my hands are free) encourages an upgrade in both the quality and quantity of home bakery. Too often home bakers get bogged down by the rigors of each and every loaf that they cannot progress beyond basics or get worn out thinking about a larger bread project. As bread machine owners begin to de-program themselves from the thrill of overnight bread they begin a baking journey that starts with dough and is only limited by a baker's imagination. Recipes: Most bread machines come with recipe books that range from outstanding and dependable to limited recipes with ambiguous results. If you are having difficulties with a machine recipe booklet, do take advantage at the many other very creative, bread machine books on the market. It's just a matter of time until you achieve your goals. No one recipe works exactly for each machine the same way and some user flexibility is a pre-requisite. Some books imply that they are the final word on "perfect" bread machine baking - but never forget, this is baking, not engineering - there is no one-size-fits-all recipe when you're dealing with flour and yeast. From "Jazzbel" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Breadsticks, Best Ever Recipe By :Country Woman Magazine Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk 2 tablespoons sugar 2 teaspoons salt 2 tablespoons butter 2 packages yeast 1/2 cup warm water 6 cups flour butter -- melted In a saucepan, heat milk, sugar, salt, and butter. Cool to lukewarm. In a small bowl, dissolve yeast in warm water. Combine milk mixture, yeast, and 1 1/2 cup flour; beat till smooth. Add enough remaining flour to form a stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Punch dough down. Pinch off dough, and roll into long strips. Place strips on greased baking sheets 1" apart. Brush with melted butter. Cover and let rise 15 minutes. Bake at 400F for 20 minutes, or until golden brown. From "Laura" - - - - - - - - - - - - - - - - - - - NOTES : These are very good, texture is tender I am a hand bread baker and I decided to try my luck on breadsticks. I was surprised how easy they are, and my family wiped them out it no time. * Exported from MasterCook * Buttermilk Blue Cheese Bread Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup water 3 tablespoons buttermilk powder 2 cups bread flour 1/2 teaspoon salt 2 teaspoons sugar 1/2 cup blue cheese -- crumbled 1 tablespoon butter or margarine 1/4 cup parsley -- chopped 1 1/2 teaspoons yeast Mix in according to breadmaker directions. Serving Size: 6/Makes l lb. loaf. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Oatmeal Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Bread Flour 2 tablespoons Granulated Sugar 1 teaspoon Salt 2 tablespoons Margarine 4 tablespoons Buttermilk powder 1/4 cup Oatmeal 2 teaspoons Yeast 1 1/4 cups Warm water Place ingredients in pan in order given by manufacturer. Regular white= cycle or timer. Medium crust. Yields a 1 1/2 pound loaf. From Lorna Hudson - - - - - - - - - - - - - - - - - - - NOTES : Made on 12/31/98: Substituted milk for the water, baked in bread machine on light crust setting, basic/specialty setting. Rose well in machine. Bread Keeps well. Excellent bread with good crust, moist. A definite keeper! * Exported from MasterCook * Buttermilk Walnut Bread Recipe By :Pillsbury Healthy Baking 1994 Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *** Medium Loaf (1.5-lb) *** 3/4 cup water 1/2 cup buttermilk 3 cups bread flour 3 tablespoons sugar 3/4 teaspoon salt 1/2 cup chopped walnuts 2 1/2 teaspoons active dry yeast Note that the nuts are added immediately. 1. Place ingredients in pan in order recommended by the manufacturer (usually from wet to dry). 2. Select 1+1/2-lb loaf: regular, rapid, or timed-bake cycle; light or medium crust. 3. Bake and remove to cool. Makes 12 slices. EACH 170 cals, 4g fat. High altitude (3500 ft) adjustment: Increase water by 1+1/2 or 3 tablespoons and decrease yeast by 1/4 to 3/4 teaspoon. >from kitchen of Pat Hanneman 2/99 cross-listed daily-bread, eat-lf - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Buttermilk Wheat Berry Bread Recipe By :Kansas Wheat Commission Recipes 1995 Serving Size : 24 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***FOR 24-OZ LOAF*** 1 1/2 cups water -- tepid (75-85f) 5 tablespoons powdered buttermilk 3 tablespoons honey 3 cups whole wheat flour or white whole wheat flour 3/4 cup bread flour 1/2 cup cooked wheat berries 2 tablespoons vital wheat gluten 1 1/2 teaspoons salt 1 1/2 tablespoons butter 1 1/2 teaspoons bread machine yeast Recipe contributed by Kansas "Festival of Breads" Champion, Steven Korthanke, Robinson 1. Add ingredients to bread machine pan in the order suggested by manufacturer. 2. Recommended cycle: whole wheat cycle (longest setting) and light color setting, if available. Time bake feature may be used. Nutrient Analysis. One 1-ounce serving provides 67 calories, 3 g protein, 13 g carbohydrates, 2 g dietary fiber, 1 g fat, 2 mg cholesterol, 19 mg calcium, 71 mg potassium and 113 mg sodium. *For a milder flavor and golden color try white whole wheat flour and berries (kernels). **To cook wheat berries (kernels): Place 1/2 cup clean, uncooked wheat berries in small saucepan; cover with two cups water. Let stand overnight. Simmer, stirring occasionally, 30 to 45 minutes or until berries are tender. Rinse with cold water; drain thoroughly. Place cooled berries in sealable bag and store in the refrigerator. Use as needed. Berries will keep up to one week in the refrigerator. Or, bring berries and water to a boil. Cover, reduce heat and simmer 60 to 90 minutes, stirring occasionally, until water is absorbed and berries are tender. SOURCE: Kansas Wheat Commission Recipes 1995 Booklet. Published by Kansas Wheat Commission, 2630 Claflin Road, Manhattan, Kansas 66502. Website at http://www.kswheat.com From PatHanneman - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Candy Rainbow Bread Recipe By :www.mega-zine.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Yeast 3 cups Better for Bread flour 1/4 cup Instant nonfat dry milk 3 tablespoons Sugar 1 tablespoon Butter Buds 1 teaspoon Salt 2 Eggs OR 1/2 c Egg Beaters 2 tablespoons Butter, or margarine 1 1/2 teaspoons Vanilla 1/2 cup Very warm water, + 1 Tb 1/2 cup Dec a Cake Sequins -- (Multi colored -- (Durkee French) or 'Color Shots Decors') Add all the ingredients into the pan in the order listed, select sweet bread and push "Start." Add the candy at the "beep," 88 minutes into the cycle.(33 minutes with Dak Turbo II ) Pretty enough to frame and hang on the wall, this Fantastically delicious bread brightens any special occasion. Recipe from http://www.mega-zine.com/kitchen/bread/recipe089.html From JPellegrino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Carrot Bread #4 Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **REGULAR LOAF: ** 1/2 cup water 1 1/3 cups white bread flour 2/3 cup wheat bread flour 2 teaspoons dry milk 1 teaspoon salt 2/3 cup carrots -- grated 1 tablespoon honey 2 tablespoons yogurt -- plain 1 tablespoon molasses 2 tablespoons walnuts -- chopped 1 teaspoon fast rise yeast or -- (2 tsp active dry -- yeast) **LARGE LOAF** 3/4 cup water 2 1/4 cups white bread flour 1 cup wheat bread flour 1 tablespoon dry milk 1 1/2 teaspoons salt 1 cup carrots -- grated 2 tablespoons honey 1/4 cup yogurt -- plain 2 tablespoons molasses 1/4 cup walnuts -- chopped 1 1/2 teaspoons fast rise yeast or -- (2 1/2 tsp active -- dry yeast) +++ servings are 8 for regular loaf, 12 for large loaf. *** use loading instructions per your owner's manual Hint: Use freshly grated carrots. This recipe can be used with the REGULAR and RAPID bake cycles. Serving Size: 8 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Challah #15 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Holiday And Gift Breads Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cups water 1/2 Tbsp salt 1/4 cups honey 2 eggs -- (beaten) 1/4 cups butter -- (I use canola oil and it works fine) 4 cups flour -- (I use regular unbleached) 2 teaspoons yeast If you bake it in the oven, you can brush an egg wash on it (1 egg yolk, 2 tsp water) right before putting it in. This makes for a softer crust, so my kids eat it, whereas the machine-baked crust is harder, and they don't eat it! From ICOMM Recruiting - - - - - - - - - - - - - - - - - - - NOTES : My kids didn't really like any of the recipes I was trying, until I started making Challah, an egg bread. I usually make the dough in the machine and then braid it and bake it in the oven, but I've also baked it in the machine, and it's good that way, too. I don't know where I got the recipe -- it may have even been in the Digest. Anyway, here it is: * Exported from MasterCook * Cheddar And Bacon Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 teaspoons yeast 3 cups bread flour 1/2 teaspoon salt 1 tablespoon sugar 1 1/3 tablespoons butter 1 cup milk **ADD FOLLOWING 1ST KNEADING:** 2/3 cup shredded cheddar cheese 2/3 cup cooked -- crumbled bacon Add ingredients according to your machine's directions. Serving Size: 9 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar And Sesame Slab Bread Recipe By :http://www.betterbaking.com/baker2/breadmach2sla.html Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Cheese & Meat Breads Daily Bread Mailing List Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water 1 tablespoon dry yeast 2 tablespoons sugar 2 teaspoons salt 4 tablespoons softened unsalted butter 1 teaspoon malt powder -- optional 1 1/2 cups grated sharp cheddar 1/3 cup parmesan cheese 3 1/2 cups unbleached bread flour -- (3 1/2 to 4) 3 tablespoons melted butter -- for drizzling 1/4 cup sesame seeds Bread machine on 'dough' cycle: add all ingredients except for melted butter and sesame seeds. (You may wish to add the cheeses later in the cycle if your machine - like the Black & Decker - has a beeper for adjuncts). At the end of the cycle, gently deflate dough. Cut into four random slabs. Place in a greased 12 by 5 inch loaf pan or a 10 inch springform pan. Cover and let rise 30-40 minutes. Preheat oven to 350 F. Drizzle on melted butter then sprinkle on sesame seeds. Bake until golden brown (30-35 minutes). Let rest in pan before removing to a rack. From "Jazzbel" - - - - - - - - - - - - - - - - - - - NOTES : Buttery, cheesy, crusty. This bread is cut into rough slabs before rising. Once it rises, it merges into a unique loaf. Perfect for a caesar salad break or an omelette supper. This bread is bigger than the sum of its parts. * Exported from MasterCook * Cheddar Biscuits, Little Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Rolls Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached flour 1 teaspoon paprika 1 cup butter -- room temperature 1 teaspoon Worcestershire sauce 1 teaspoon mustard -- dry 1/4 teaspoon baking powder 10 ounces cheddar -- sharp, grated Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a fork, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 teaspoon salt 1 egg -- white 2 cups bread flour 2/3 cup cheddar cheese 1 1/2 tablespoons instant dry milk powder 1 1/2 tablespoons sugar 1 1/2 teaspoons rapid rise yeast Combine all ingredients according to manufacturer's directions. Process in REGULAR, DELAYED, or RAPID bake cycle. Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **1 1/2 pound loaf: -- (1 lb.):** 3/4 cup water -- (1/2) 1 1/4 teaspoons salt -- (3/4) 1 1/2 large eggs -- (1) 3 cups bread flour -- (2) 1 cup grated cheddar cheese -- (2/3) 2 tablespoons dry milk powder -- (1 1/2) 2 tablespoons sugar -- (1 1/2) 2 teaspoons RapidRise yeast -- (1 1/2) Put in pan according to custom. Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Bread, Hearthside Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Cheese & Meat Breads Daily Bread Mailing List Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached flour 2 teaspoons baking powder 1/2 teaspoon cinnamon -- ground 1/4 cup vegetable oil 1 1/2 cups apples -- cooking, * 3/4 cup walnuts or pecans -- chopped 1/2 cup sugar 1 teaspoon salt 3/4 cup milk 2 eggs -- lg 2 cups cheddar -- sharp, shredded * Apples should be the cooking type (sour not sweet eating apples). Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheddar Rolls, No-Knead Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups unbleached flour -- unsifted 1 teaspoon active dry yeast -- bulk 1 teaspoon salt 1/2 cup water 1 cup unbleached flour -- unsifted 1/4 cup butter 1 teaspoon milk 1 package active dry yeast -- or 3 teaspoons sugar 3/4 cup milk 3 teaspoons butter 1 cup cheddar -- sharp, grated 1 egg yolk -- lg Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F.. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky.) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. MasterCook formatted by Martha Hicks using Buster 2.0i & Note Tab Pro 2/28/99 From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese And Herb Flat Bread Recipe By :Jo Anne Merrill Serving Size : 2 Preparation Time :2:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 1/4 Cup warm water 2 Tablespoons margarine 1 Tablespoon sugar 1 1/2 Teaspoons salt 3/4 Cup milk -- scalded 3 Cups all-purpose flour 2 Tablespoons onions -- chopped 1/4 Cup margarine -- melted 1/2 Teaspoon oregano 1/2 Teaspoon paprika 1/4 Teaspoon celery seed 1/4 Teaspoon garlic salt 1/2 Teaspoon basil 1 Cup cheddar cheese -- shredded 1. Soften yeast in 1/4 cup warm water. 2. In mixing bowl, combine 2 tablespoons margarine, sugar, salt and scalded milk. Cool to lukewarm. 3. Stir the yeast into milk mixture. Gradually add flour to form a stiff dough. You may not need all of the flour. Knead on floured surface until smooth and satiny; 4 to 5 minutes. Place in greased bowl and turn to coat top. Cover and let rise until light; about 45 minutes. 4. Divide dough in half. Press each piece into a 9-inch pie or cake pan. 5. Combine onions, 1/4 cup melted margarine, oregano, paprika, celery , garlic salt and basil. Spread over dough. Sprinkle evenly with cheese. Prick each with fork in several places. 6. Let rise for about 30 minutes or until light. 7. Bake in preheated 375-degree oven for 20 to 25 minutes until golden brown. Serve while still warm. Yield: two 9-inch flat breads. From "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - - Serving Ideas : Try this with a salad, lasagna or spaghetti with sauce. NOTES : made this exactly as recipe requested on 1/8/99. Excellent * Exported from MasterCook * Cheese And Oat Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon yeast 2 1/2 cups flour -- bread 1 cup oats 1/4 cup milk -- powdered 1/2 tablespoon salt 1 tablespoon sugar 1 tablespoon oil 1 eggs 1 cup water -- warm 1 cup cheese -- shredded Sharp cheddar cheese is recommended. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" to 11 o'clock. Select "WHITE BREAD" and push Start. In hot, humid weather, use 1/8 cup less water; also in very cold weather. Serving Size: 20 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Babka Recipe By :Ken Roggenkamp Serving Size : 1 Preparation Time :0:00 Categories : Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz sour cream -- scalded 1/2 cup sugar 1/2 cup butter or margarine -- melted 1 tsp. salt 2 pkgs dry yeast plus 1/2 tsp. sugar 1/2 cup warm water -- (105F to 115F) 2 eggs, -- beaten 4 cups all-purpose flour FILLING 2 pkg cream cheese (8 oz ea) -- softened 3/4 cups sugar 1 egg -- beaten 1/2 tsp salt 1 tsp vanilla 1 cups golden raisins Combine scalded sour cream, sugar, butter and salt; mix well and let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture and eggs. Gradually, stir in flour (dough will be soft). Cover and chill overnight. Divide dough into 4 equal portions. Turn each portion out onto a heavily floured surface and knead 4 or 5 times. Roll each into a 12" X 8" rectangle. Spread 1/4 of filling over each rectangle. leaving a 1/2" margin around edges. Carefully roll up jelly- roll fashion, beginning at long side. Carefully place in a greased tube pan, cake pan, or on a greased baking sheet. Bring ends together to form a circle and make sure seams are down. Cover and let rise n a warm place (85 ), free from drafts, for 1 hour or until double in bulk. Bake at 350 for 15 to 20 minutes. You can brush with a beaten egg. **************FILLING****************** Combine all ingredients except raisins. Blend with electric mixer until well creamed. Add raisins. Mix in well. From Lorna Hudson - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Monkey Bread Recipe By :Los Angeles Times Serving Size : 6 Preparation Time :2:00 Categories : Breads Cheese & Meat Breads Daily Bread Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 packages dry yeast or 3/8-ounces total 1/4 cup warm water 1 tablespoon sugar 1 cup milk 1 cup butter -- plus extra for greasing bowl and mold 1 teaspoon salt 3 eggs -- beaten 3 cups flour or up to 4-cups flour 3/4 cup shredded Cheddar cheese Soften yeast in warm water and stir in sugar. Scald milk in medium saucepan over medium heat. Remove from heat and add 1/2 cup butter and salt. Cool to lukewarm. Stir beaten eggs and yeast mixture into lukewarm milk mixture. Gradually beat in 3 cups flour and cheese with wooden spoon to make soft dough. If dough is too soft, gradually add more flour until desired consistency. Transfer dough to greased bowl and turn to grease all over. Cover and let rise in warm place free from drafts until doubled in bulk, about 1 hour. Divide dough in half and roll out each portion on floured surface into rectangle 1/3-inch thick. Melt remaining 1/2 cup butter. Cut dough into 3-inch diamond shapes. Dip each piece of dough into melted butter and layer in greased 10-inch ring mold, overlapping points. There should be 3 layers, but pan should be no more than 3/4 full or dough will pop off while baking. Let rise until doubled in bulk, about 1 hour. Bake at 400 degrees until lightly browned, about 35 minutes. 6 servings. Each serving: 643 calories; 847 mg sodium; 207 mg cholesterol; 39 grams fat; 56 grams carbohydrates; 16 grams protein; 0.20 gram fiber. Recipe from Rose Dosti and the LA Time Recipe Archive. Cheese Monkey Bread was a rage in the '60s and '70s, when bakeries in Los Angeles began selling it. Clever readers reconstructed this recipe, and we've been printing it ever since. See also, Short-Cut Monkey Bread - LA Times, a recipe we developed at the Times. It uses refrigerator crescent rolls. mail from Kitpath@earthlink.net 1/99 fareshare@twave.net, mc-recipe@lists.sierra.com, daily-bread@lists.best.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Cheese Popover Puffs Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Cheese & Meat Breads Daily Bread Mailing List Hand Made Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup all purpose flour 1/2 Tsp salt 1 Cup milk 2 eggs 1 Tablespoon butter or margarine -- melted 1/4 Cup shredded Cheddar cheese Combine all ingredients except cheese. Beat at medium speed of an electric blender until smooth. Stir in cheese. Heat a well greased muffin pan at 425F. for 3 minutes or until very hot. Spoon in batter, filling 2/3 full. Bake at 425F. for 15 minutes; reduce heat, bake at 350F. for 25 minutes or until golden brown. Serve immediately. Yield: 8 popovers. From ausetkmt@visitus.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Christmas Stollen #6 Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Holidays & Gifts International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Ingredients: 1/2 cups Raisins, dark or golden 1/4 cups Dried Apricots, chopped 1/4 cups Unsweetened Apple Juice 1/4 cup Rum 1 package Active Dry Yeast -- (or 1 tb) 1/3 cups Milk, heated to lukewarm -- (105 to 110 degrees) 1/2 cups Flour 1/2 cups Margarine 2 tablespoons Sugar 1/4 teaspoons Salt 1/4 teaspoons Almond Extract 1 teaspoons Lemon Rind, grated 1 cups Flour -- To 1-1/2 cup 1/2 cups Sliced Blanched Almonds 1/2 cups Low-Sugar Apricot Preserves From "parsons@futureone.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Ciabatta With Olives And Italian Herbs Recipe By :"J. Mathew" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 cups. bread flour 2 teaspoons. sugar 2 1/2 teaspoons. active dry yeast 3/4 cups. warm water -- (approx. 110-120 degrees -- 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. 110-120 degrees -- warm to the wrist) 2 teaspoons. powdered milk 1/4 teaspoons. ground ginger 1/4 teaspoons. ground cayenne pepper 2 1/2 teaspoons. active dry yeast 1 teaspoons. salt 4 tablespoons. Italian herbs -- (4 to 6) 1/4 cups. minced dried onions -- (optional) 1 can sliced ripe olives -- (2.25 oz.) well drained --- 2 tablespoons. bread or all-purpose flour * (I like to use a mixture of oregano, basil, and thyme -- you can use fresh, chopped herbs or dried herbs) Makes: 2 loaves Sponge: Blend ingredients together thoroughly in medium bowl. Cover; place in refrigerator for 12-24 hours, or up to 1 week. Bread: Preheat oven to 425 degrees Fahrenheit (400 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. Recipe also posted on my recipe archive: http://www.geocities.com/Heartland/8098/recipes.html - - - - - - - - - - - - - - - - - - - NOTES : Recently I've been extremely busy with work, studies, etc., and this bread has become one of my "easy favorites" to make. The sponge can be made ahead of time, and I've left it in the refrigerator for as long as a week and had great results. It is super-easy to make, requiring a single rise before it gets popped into the oven. I highly recommend a baking stone for this bread, because it gets a wonderful crust and puffs up very nicely when baked directly on the stone. The shaping of the bread is also relatively freeform, and I've divided the dough into 2-4 portions, resulting in round, oval, or squarish shaped "loaves". If you want to make a kind of "plain" bread that's good for toast and jelly, butter, honey, etc., you can simply omit the herbs, onion, and olives. * Exported from MasterCook * Cinnamon And Sugar Bread Recipe By :Land O'Lakes Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- (1 1/2 lb recipe) 3 cups flour 1/2 cups sugar 2 tsp yeast 1/2 tsp salt 1 1/4 tsp cinnamon 1 cups milk 1/4 cups butter 1 egg Use sweet bread setting if available. From ptj - - - - - - - - - - - - - - - - - - - NOTES : I found a recipe in a Land O'Lakes brochure that promised to make a loaf of bread that tastes just like a commercial cinnamon bun. Well, it doesn't, but it is extremely good. Warm with sweet butter, it's darned close to a cinnamon roll in flavor, albeit not in texture. * Exported from MasterCook * Cinnamon Raisin Bread #12 Recipe By :Janet Brunner Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Daily Bread Mailing List Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Ounces Warm Water 1 Teaspoon Salt 2 Tablespoons Butter -- Softened 2 Tablespoons Dry Milk 1 Tablespoon Dough Enhancer -- Or Vital Wheat Gluten 2 Tablespoons Sugar 3 Cups Bread Flour 1 Teaspoon Cinnamon 1 1/2 Teaspoons Dry Yeast for regular timed loaf OR 3 Teaspoons Dry Yeast for Rapid Rise Loaf --- 3/4 Cup Raisins -- (added at the beep) All ingredients at room temperature (70-80=F) Water should be warm (100-110=F) From "Janet Brunner" - - - - - - - - - - - - - - - - - - - NOTES : I kind of put this recipe together myself, and after allot of trial and error, have come up with a very moist, soft, and beautiful Cinnamon Raisin Bread.....it turns out just right every time!!! And it stores for days too! Sometimes I double the recipe, and run it through the dough cycle, then divide the dough into 4 small loaf pans, let rise and bake in my oven (350=BA 30-35 minutes). It works great that way too. I took some of it to a Baby shower for my daughter today, and was surprised at the "wows" and rave reviews! Everyone asked for the Recipe (thank goodness I had a copy with me). * Exported from MasterCook * Cocoa Raisin Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruit And Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water or potato water 1 teaspoon salt 1 1/2 teaspoons canola oil 3 cups bread flour 2 tablespoons nonfat dry milk 3 tablespoons sugar 3 tablespoons cocoa 1 teaspoon yeast 1/2 cup raisins Combine all ingredients except for the raisins into bread machine in order given. Add raisins on beeper tone. Bake on WHITE BREAD cycle with LIGHT crust. NOTES: Serve with yogurt cheese sweetened with a little honey and vanilla, or with cream cheese. Serving Size: 12 Source: Ya Gotta Have It Recipes MasterCook formatted by Martha Hicks using MC_Buster and Note Tab Pro 1/99. From "Mega-bytes" - - - - - - - - - - - - - - - - - - -