* Exported from MasterCook * Basic Pizza Dough #2 Recipe By :The Book Pizza Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tablespoon granulated sugar 1 Cup warm water 1 Envelope active dry yeast 3 1/4 Cups Bread Flour -- *NOTE 1 Teaspoon salt 1/4 Cup olive oil -- prefer extra-virgin *NOTE: semolina, or unbleached all-purpose flour (I like to use 1/2 bread 1/2 semolina) What I like to do is make up the sauce the night before and set the timer to have the dough ready when I get home after work. Then it's a fairly quick and simple task to make the pizza for dinner. >From: tessi!dad.MENTOR.COM!garryt (Garry Thompson) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Pizza Dough - Julia Child Recipe By :Julia Child Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Pizza and Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Yeast 3 C White Flour 3/4 C Milk 2 Tbsp Olive Oil 1/2 C Water 1/4 Tsp Salt Here's a good basic pizza dough recipe from a Julia Child cookbook that coincidentally is perfect in the DAK breadmaker... I sometimes throw in a little cornmeal for a nice effect too. I highly recommend the combination we made last night - a pizza with a thin layer of ricotta cheese, a good amount of mozzerella, a decent sprinkling of smoked salmon (it was really a tiny amount, just a few ounces) and some fresh thyme. Throw it on the pizza stone which has been heating in the oven at 425 (about 10-15 minutes of pre-heating) and then cook for abou;t 10 minutes or until the top has started to brown. >From: ace@tidbits.halcyon.com (Adam C. Engst) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Potato Bread, Haygood's Recipe By :Josh Haygood Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Hand Made Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium potatoes --or 1 cup mashed 1 tablespoon active dry yeast 2 1/2 cups water -- 100-115 degrees 8 cups all-purpose flour -- about 1 1/2 tablespoons salt 1/2 tablespoon seeds (Caraway, sesame, etc.) Scrub potatoes; boil until very tender. Drain, and mash well leaving all skins. Allow to cool. Dissolve yeast in 1/2 C water, mix well with 3 Tbs. of the flour in a LARGE bowl. Let stand 30 minutes. Add remaining 2C water, salt, and most of the seeds. Add remaining flour and potatoes and mix well. * Note: it is best to add the potatoes first and mix them with the water. Then, while stirring, mix in the flour slowly as to avoid any unmixed areas) Knead on a floured board 12-15 min.* Do not add more than a sprinkle of flour to board while kneading. Shape into ball, and place in a well oiled bowl. Turn bowl over onto kneading board (or plate), and let rise in warm, draft place for about 1-2 hours; or until doubled in bulk. Remove dough and punch down, kneading a few minutes more. Slice in half, and make into two round loaves.Pour on all remaining seeds over tops of loaves, making sure to press down gently into dough. Place on well oiled baking sheet. Let rise rise 30-35 min. Bake in pre-heated 400 degree oven for about one hour. Bake no longer than 1:20. Allow to cool, enjoy with hummus or Plochman's whole grain mustard!! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Recipe Recipe By :Berner Kochbuch Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Hand Made White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 kg white flour -- (2.2 pounds) 25 grams yeast -- fresh (1 ounce) --or 1/3 ounce dry yeast) 20 g salt -- (2/3 ounce) 6 dl water -- (2 2/5 cups) Put flour into large bowl. Stir yeast with warm water in small bowl. (If the water is cold, the yeast will not grow. If the water is too hot, the yeast will die.). Add salt. Mix with flour and KNEAD! Let raise until size doubles. Make two loafs and place on cookie sheet. Let raise again briefly. Bake at middle heat in preheated oven. Baking time is 40 to 70 minutes. >From: vmh@IntelliCorp.COM - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White #6 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups flour 1 tblsp sugar 1 tsp salt 2 tablespoons butter or margarine 1 cup plain yogurt -- heated -- or sour cream or buttermilk 1/2 cup warm water She claims that the yogurt keeps the bread moist longer (doesn't crumble as much). I've made it and it's good. She mentioned to me a while ago about reading that commercial bakers use emulsifiers to prevent crumbly bread. >From: gkwan@balboa.eng.uci.edu (Greg) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Miscellaneous & Tips White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 325 g Bakers Flour -- (can use 100% whole meal OK) 220 g Water -- (plus/minus 5g) 40 g Olive Oil -- (can vary between -- 10g and 80g) 2 grams Improver 40 grams Sugar -- (can vary between -- 15g and 80g) 10 grams milk powder -- 5g and 30g) 7 grams Salt 4 grams Yeast Additives for variety requiring no change to basic list Allspice up to 7g OK Cinnamon up to 7g OK Dried Currents up to 60g OK Chile to taste Orange and Lemon Zest to taste (grated fresh outer peel) Cake and Bun improver 5 drops Additives which require corrections to basic recipe Eggs - reduce water by the weight of the egg(s) Fruit - reduce water by estimating water content of fruit Fruit Juice - reduce water by weight of juice Additives which failed (too little rise) Nutmeg - did it kill the yeast or destroy the natural gluten? Rye flour - OK up to about 20% of flour but height lost Care of Yeast I purchase 500g of Instant Dried Yeast at a time. Fill 2 small coffee jars and store one sealed with glad wrap in the freezer. The other one is stored in the frig with a sealed plastic lid. When the first jar is finished, allow the second, frozen jar to reach frig temperature in the frig before use (to reduce the condensation). There is some small deterioration of the second jar towards the end of the batch. I increase the yeast used by up to 10% to counter this. The adjustment is made as a result of the previous loaf not being quite as high as usual. >From: Jack Jordan - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/2 g yeast -- (1 1/2 tsp.) 300 g flour -- (2 cups) 10 g milk powder -- (1 tbsp.) 20 g sugar -- (1 tbsp.) 5 g salt -- (1/2 tsp.) 2 g bread improver -- (1/2 tsp.) 20 g butter -- (1 tbsp.) 220 ml water Bake: Rapid >From: sherae@zeta.org.au (Sheri McRae) - - - - - - - - - - - - - - - - - - - NOTES : "Found! A booklet of recipes by weight. Where the recipes say bread improver you'll probably just want to leave it out and use bread flour. If you want more of these recipes by weight, I'm happy to post some more. Haven't tried the white but have tried the Wholemeal and it was good." * Exported from MasterCook * Basic White Bread #3 Recipe By :Breadman's recipe Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 lb. loaf: 9 ounces Water -- (1 cup + 2 Tbl.) 2 tablespoons Canola Oil 1 1/2 tablespoons Honey 3 cups all-purpose flour -- or unbleached -- (13.5 - 14 oz) 3 tablespoons NonFat Dry Milk 1 1/2 teaspoons Salt 2 teaspoons Active Dry Yeast >From: Carlos cdluria@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White Bread #4 (My Favorite) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1.5 pound loaf: 1 1/4 cups Water -- or milk 1 egg white -- optional 2 tablespoons Butter or margarine 3 1/4 cups Flour 1 teaspoon Salt 2 tablespoons Dry milk -- (if you used water) 3 tablespoons Honey -- (or a scant 1/4 C) 2 teaspoons active dry yeast -- (1 tsp Instant Dry Active yeast) You can use Standard white setting, or Sweet (at least on my Regal). The first measurement, if you are going to use the egg white, put it in the measuring cup first then measure your 1 1/4 C water or milk. One thing I have noticed is that the addition of the egg white makes the bread very soft and it does not dry out very quickly. Starts out very moist and stays that way. >From: "Michael E. Grabenstein" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic White/whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 1 1/2 Tbsp powdered milk 3 tablespoons butter or margarine -- or shortening 2 tablespoons sugar -- white 3 cups white bread flour -- or 1-3/4 cups whole wheat flour -- plus -- 1-1/4 cups white flour 1 1/2 tsp. active dry yeast Add ingredients to bread bin in order of list (or as your manufacturer told you to). Select white/whole wheat bread with light crust. Takes from 3-4 hours depending on your brand of machine. A good everyday bread. >From: "Carole/Bob Walberg" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Whole Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/8 cup water 2 cups whole wheat flour 1 cup bread flour 2 tablespoons honey 2 tablespoons canola oil 1 teaspoon salt 1 teaspoon yeast Sams) even grinding the ww I do it in 5 minutes. >From: mosley@artsci.wustl.edu (Kim Mosley) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil Parmesan Bread Recipe By :Donna German The Bread Machine Cookbook II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads International Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --small-- 3/4 cup water 1 tablespoon olive oil 1/4 cup Swiss cheese -- grated 1/4 cup parmesan cheese -- grated 1/4 teaspoon salt 2 teaspoons sugar 2 teaspoons basil 1 cup whole-wheat flour 1 cup bread flour 1 teaspoon yeast --medium-- 1 1/8 cups water 1 1/2 tablespoons olive oil 1/3 cup Swiss cheese -- grated 1/3 cup parmesan cheese -- grated 1/3 teaspoon salt 1 tablespoon sugar 1 tablespoon basil 1 1/2 cups whole-wheat flour 1 1/2 cups bread flour 1 1/2 teaspoons yeast >From: hs.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This is out of the world. A must with an Italian meal. While the pre-grated Parmesan cheese may be used in this recipe, freshly grated Parmesan cheese is much better. * Exported from MasterCook * Basil-Oregano-Parmesan Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads International Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup water 1 tablespoon oil 1 egg 1 tablespoon honey 2 cups white flour 1/3 cup parmesan cheese 1 tablespoon basil 1/2 tablespoon oregano 1 teaspoon salt 1 tablespoon milk 2 teaspoons boost 2 teaspoons yeast From: weede@ncsa.uiuc.edu (Nick Weede) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basque Sheepherder's Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Hot Water 1/2 Cup butter 1/2 Cup sugar 2 1/2 Tsp salt 2 Pkt yeast 9 1/2 Cups Flour -- Approximate salad oil In bowl, combine hot water, butter, sugar and salt. stir until butter melts and let cool to warm. Stir in yeast and cover and let yeast get bubbly, about 15 minutes. Add 5 cups flour and beat with heavy duty mixer or wooden spoon to form a thick batter. With spoon, stir in enough remaining flour ( 3 1/2 cup ) to form a stiff dough.. turn out to floured board and knead smooth and elastic about 10 minutes. Turn dough over in a greased bowl and cover and let rise double in a warm place. ( 1 1/2 hrs ) . Punch down and form into a smooth ball. Cut a circle of foil to cover bottom of dutch oven. grease insides of dutch oven and underside of lid with salad oil. Place dough in pot and cover with lid. Let dough rise in a warm place until dough pushed up lid about 1/2 inch.( about 1 hour but watch closely ). Bake covered with lid, in 375 oven for 12 minutes. Remove lid and bake 30 to 35 minutes or until loaf is golden brown and sounds hollow. Remove from oven and turn out onto rack ( you may need a helper ) makes 1 very large delicious soft white bread. If you can wait till its warm, use a long bread knife to cut this delicious bread. Enjoy! Joan Joan,"Flour Power" >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Batter Savarin Recipe By :ElMolino Mills, Best Recipes Serving Size : 6 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 tablespoon sugar 1/2 teaspoon salt 2 packets dry yeast 2/3 cup margarine 1/2 cup hot water -- from tap 4 eggs -- at room temperature, --slightly beaten Sauce: 6 tablespoons margarine 1/3 cup green pepper -- chopped 6 tablespoons flour 1/2 teaspoon dry mustard 1/2 teaspoon worcestershire sauce 1/4 teaspoon celery salt 2 cups milk 1 cup light cream --or 1 cup canned skim milk 4 cups cooked shrimp -- or chicken breast salt & pepper to taste Parsley, garnish as desired Make the savarin: In bowl mix toghether, 23/ cup flour, sugar, salt, dry yeast. add softened margarine. Gradually add very hot tap water and mix with electric mixer on med speed for 2 minutes. Add remaining flour and eggs and beat 2 minutes more, scraping down sides ofbowl.Cover and ler rise in bowl until double in bulk in a warm place, about 30 minutes. Stir batter down and place in a well greased 3 quart ring mold. Cover and ler rise double in a warm place about 30 minutes.Bake in very hot oven, 450 for 15 minutes or tested done. remove from pan and serve slices topped with the warm shrimp or chicken sauce. Or fill center of savarin with shrimp or chicken mixture if desired. Serves 6 to 8 . Note: you could fill savarin with other creamed type of fillings if desired. For shrimp sauce: melt the margarine in a skillet and saute the green pepper till tender. Remove green pepper from pan and add flour and seasonings and stir well. Add milk and cream and cook and stir over medium heat until sauce is thickened and mixture comes to a boil, while stirring constantly,Add the 4 cups of cook shrimp or chicken and green pepper. serves 6 to 8 - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beautiful Babka With Rum Sauce Recipe By :Joan,"Flour Power" Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Holiday Breads International Breads Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup milk 1 package dry yeast 1/4 cup warm water 1/4 cup sugar 1/4 cup margarine -- softened 3 eggs 2 1/3 cups flour -- sifted 1/4 cup candied fruit -- mixed 1/4 cup raisins -- dark Rum Sauce: 1/3 cup water 1/2 cup sugar 2 tsp rum extract or rum to taste Make sure all ingredients are room temperature. Heat milk in a small saucepan until hot and cool to lukewarm. Sprinkle yeast over water in large bowl and stir to dissolve. Add the milk, 1/4 cup sugar, softened nmargarine, eggs and flour. Beat with electric mixture on low speed until smooth and blended. ( nothing to knead ). Cover bowel with a towel and let mixture rise in a warm place till bubbly, about one hour. Grease and flour mold pan. Stir candied fruit and raisins into dough. Turn into prepared mold. Cover and let dough rise to almost top of pan about 1 hour or so. Bake in a preheated 350 oven about 30 to 40 minutes or tested done and golden. while cake is baking make rum sauce. Heat water to a boil and stir in sugar to dissolve. Remove from heat and add extract or some rum to taste. Immediately upon removing cake from oven, prick top all over with fork and spoon on rum sauce. Let cake stay in pan and cool on rack for 1 hour. Carefully remove and serve cake warm. Note 1: for candied fruit haters, use instead some candied cherries or well drained and chopped marachino cherries. Note 2: these types of yeast recipes tend to stale quickly- best eaten fresh! If not eaten in a day or so freeze uneaten portions . - - - - - - - - - - - - - - - - - - - NOTES : Here is another babka recipe; From my mothers files, and quite old. Old but delicious nevertheless. It requires a 9 inch turks head mold , 9 inch bundt or tube pan. the turks head mold pan make this even more special in presentation. The turks pan can be bought in kitchen or specialty bakeware stores.Another name for the turks head pan is a Gugel or Kugelhopf pan ( fluted bundt pan so to speak ) * Exported from MasterCook * Beer Bread Recipe By :Rozanne Gold, Essence Magazine Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fatfree White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons sugar 12 ounces beer -- at room temperature 3 cups self-rising flour Heat oven to 350F. In medium-size enamel pot over medium heat, cook sugar until caramelized and light-brown in colour; remove from heat. Slowly pour in beer; liquid will foam and bubble. Mix well with wooden spoon until all sugar is dissolved. In large bowl, combine flour and 1 teaspoon salt (if desired); slowly pour in liquid. Mix until ingredients are incorporated and dough is smooth. Place dough in 9-inch nonstick loaf pan. Bake until toothpick inserted into bread comes out clean, about 1 hour. Remove bread from oven and let cool on rack. Makes one loaf; 16 slices. Per slice: 110 calories, 2g protein, 0g fat, 23g carbohydrate, 299mg sodium, 0mg cholesterol Notes: In order to dissolve the sugar I had to keep the beer & sugar mixture over medium heat while stirring. Let me know if you run into the same problem. This bread was very flavorful. Gold recommends that people experiment with various types of beer, stout and ale. BTW, this recipe by Rozanne Gold was printed in the September 1996 issue of Essence magazine. >From: Allison Kinkead - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons yeast 2 cups Bread Flour 1 tablespoon sugar 1 teaspoon salt 1 tablespoon butter 8 ounces flat beer (warm in micro or on stove) 3 ounces American cheese -- (3 to 4) 3 ounces Monterey jack cheese -- (3 to 4), cubed (total of 7 oz cheese) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Warm beer and American cheese over low heat. Cheese doesn't need to melt completely. Stir. Add ingredients in order given. Setting: white bread >From: kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Cheese Bread #2 Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Cheese & Meat Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1 tablespoon sugar 1 1/2 tsp salt 1 tablespoon butter 10 oz flat beer 4 ounces American cheese -- 2 slices 4 oz monterey jack cheese -- 1/4" cubes -- or any kind of cheese Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Warm beer and American cheese over low heat. Cheese doesn't need to melt completely. Stir. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Sourdough Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups white flour 1/4 cup gluten 12 ounces sourdough starter 1/4 cup warm water 1/2 cup beer -- flat 1 tablespoon olive oil -- optional 1/2 tablespoon salt 1 tablespoon sugar 1/2 tablespoon yeast LOTS of fresh rosemary--at least 3 -- tablespoons Make dough in machine. Rise outside the machine in a warm place (see "How to Make a Proofing Box"). Bake at 375 for about 35 minutes. I brush the top of the crust with water to make the crust brown nicely. >From: benford@cts.com (Susan Benford) - - - - - - - - - - - - - - - - - - - NOTES : I found and modified a good recipe for sourdough bread. ** The key for me is to use the machine to make the dough, and to rise and bake the stuff OUTSIDE of the machine, which I call the Invention Exchange with a nod to Mystery Science Theater 3000. It's a proofing box fashioned from a sytrofoam cooler.[Susan] * Exported from MasterCook * Beer-Cheese Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Cheese & Meat Breads Fatfree Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbs Sugar 1 Pkg Dry Yeast 1/2 Cup Warm Beer -- (105-115 Deg F) 2 1/2 Cups bread flour 1 Cup Cheddar Cheese -- Extra Sharp, Shred 1/3 Cup Nonfat Dry Milk Powder 3/4 Tsp salt 1/2 Tsp dry mustard 1/4 Tsp ground red pepper 1 egg -- beaten 1 egg white -- lightly beaten 1 Tsp sesame seeds -- toasted I picked up a recipe for Beer-Cheese Bread at my local Publix Supermarket while shopping for bread making supplies. The recipe, according to the recipe card, is courtesy of Cooking Light Magazine. The bread was a hit with my family. It went well with spaghetti and red wine. Rather than follow the recipe's procedure exactly, I used the dough cycle on Regal my bread machine and got excellent results. Dissolve sugar and yeast in warm beer in a large bowl; let stand 5 minutes. Stir in 2 1/4 cups flour and next six ingredients to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Divide dough in half, and shape each portion into a 6-inch round loaf. Place loaves 4 inches apart on a large baking sheet coated with cooking spray. Brush tops of dough with egg white and sprinkle with sesame seeds. Make 1/8-inch-deep cuts in a lattice design across tops of loaves. Let rise in a warm place (85'F), free from drafts, 1 hour and 15 minutes or until doubled in bulk. Bake at 375'F for 15 minutes or until loaves sound hollow when tapped. Cool on wire racks. Yield: Two loaves, eight servings each (about 119 calories per wedge). Per Serving: Protein 5.6g; Carbohydrates 16.8g; Fat 3.1g; Cholesterol 20 mg; Iron 0.7mg; Sodium 175mg; Calcium 90mg >From: "Ronald L. Ploude" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Bagels Ever Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread-Bakers Mailing List Fatfree Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups warm water 1 T yeast mix in: 2 T honey 1 T salt 4 C Flour -- Ww, Oat, White Let yeast proof in water for 5 minutes, then mix in the honey, salt and flour. Knead for 10 minutes until dough is happy Rise, coverd in oiled bowl for 15 minutes Pat dough into rectangular slab 1 " thick and cut into strips. Join ends of strips together to form bagels. Let rise, covered, on oiled tray for 20 minutes Preheat oven to 375 degrees and put a pot of water on to boil After the 20 minute rise is done, drop bagels, one at a time, into boiling water. Take them out once they rise to the top of the water (Should be anywhere between 30 sec and 1 minute) While still wet, sprinkle on toppings of choice (onion, garlic, sesame seeds, poppy seeds, and sea salt all at once is my favorite) Bake on tray with cornmeal to prevent sticking. They will be done in around 25 minutes (varies) - when tops are golden brown. can be made in 1 1/2 hours, start to finish. This recipie has been tried by friends who have never worked with yeast before with great success. Allow them to cool a bit before slicing. EnJOY! Sarah >From: Darluz@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Best Machine Sourdough Bread (Abm) Recipe By :Best Machine Sourdough Bread Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Sourdough Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 tablespoon Yeast 2 1/4 cups Bread Flour 1 tablespoon Sugar 1 tablespoon Oil 1 cup sourdough starter 1/2 cup Warm Water 1 teaspoon Salt Yields 1 Loaf All ingredients except the water should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". ~~~ Adapted by Joan Mershon from a recipe by Helen Fleischer - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bialys Recipe By :Secrets of a Jewish Baker, George Greenstein Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- BIALYS 2 Cups warm water 3 Packages active dry yeast 4 Teaspoons sugar 3 Teaspoons salt 6 Cups bread flour -- (6 to 6 1/2) Flour for dusting (preferably rye flour -- For Added Flavor) Oil -- for greasing bowl Topping: 3 Tablespoons minced onion 2 Teaspoons poppy seeds -- (optional) 1 Teaspoon vegetable oil 1 Pinch salt Combine topping ingredients and set aside. In a large bowl sprinkle yeast over the warm water to soften; stir to dissolve. Add the sugar, 6 cups of flour, and salt. Mix thoroughly until dough forms up and comes away from the sides of the bowl. Turn out the dough onto a floured worksurface and knead, adding small amounts of flour as needed, for 10 to 12 minutes. Shape the dough into a ball; place in a large oiled bowl and turn to coat. Cover and allow to rise 30 minutes. Press out all of the air with your fingers and allow to rise until doubled in size (20-30 minutes). Punch down the dough, divide into thirds, roll out under your palms into ropes, and cut each rope in 6 equal pieces. Roll into balls. Cover and allow the dough to rest for 10 minutes. Rollout each ball into a 3 1/2 inch circle. If the dough becomes too stiff or shrinks back, allow it to rest and go on to the next piece. Evenly space the circles on 2 floured or cornmeal dusted baking pans. Cover with flour rubbed cloths and allow to rise until puffy. Make an indentation from the center outward, leaving a 1-inch rim. A shot glass with a 1" bottom also works well. Press with a circular motion. Dribble bit of the reserved topping into the hole. Dust lightly with reserved flour. Cover with cloths and allow to proof until puffed up. Bake without steam in a preheated 450 deg F oven for 15-20 minutes. Make 18 bialys. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biga (Italian Bread Starter) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Hand Made International Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- TO MAKE 2 1/3 CUPS BIGA: 1/4 Tsp Active dry yeast 1/4 C warm water -- 105 To 115 Deg F 3/4 C Water -- Room Temp, + 1 T 2 1/2 C All-Purpose Flour -- Unbleached To Make 3 1/2 Cups Biga: 1/2 T Active dry yeast 1/4 C warm water -- 105 To 115 Deg F 1 1/4 C Water -- Room Temp, + 1 T 3 3/4 C All-Purpose Flour -- Unbleached Categories: Breads, Starters Yield: 1 recipe Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time. By Hand: Mix with a wooden spoon for 3 to 4 minutes. By Mixer: Mix with the paddle at the lowest speed for 2 minutes. By Processor: Mix just until a sticky dough is formed. Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount. Also, it's best to weigh the biga, (like in a small diet scale) rather than trying to get it into a measuring cup, because amounts can vary. From the book -The Italian Baker by Carol Field 4-28-96 Typos courtesy of Sandy Gamble >From: Sandy Gamble - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biga Starter For Ciabatta Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Hand Made Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Tsp Yeast 1/4 C Warm Milk 3/4 C Water -- Plus 1 Tbsp Water -- Plus 1 Tsp Water 2 1/2 C Flour Biga starter for Ciabatta: Stir yeast into warm water, let stand 10 min. Stir in remaining water and flour. Mix for 3 or 4 minutes. Let rise at cool room temp 6-24 hours -- the starter will triple in volume and be wet and sticky. Refrigerate until ready to use. It freezes well, needs 3 hours at room temperature to re-activate. Can be refrigerated for about a week. makes about 2 1/3 cups - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biscuits Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- To 1 C Whole Wheat 1/3 C Shortening 1 1/4 C Skim Milk -- Or Buttermilk 1 Tsp Salt 4 Tsp Sugar 4 Tsp Baking Powder Cut in shortening and mix ingredients lightly [till lumpy] - drop heaps [1/4 to 1/3 C] on sprayed or nonstick baking sheet and bake at 500 for 8-12 minutes - I fork split them like english muffins - yum! [adapted from one of the recipes in The Complete Book of Bread - Clayton] >From: Cherie Ambrosino - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Forest Pumpernickel Recipe By :Bread Machine Book of Helpful Hints,Rehberg & Conway, p219 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- One and half lb loaf: -- One lb loaf: 1 1/8 cups Water -- (3/4 C.) 1 1/2 cups Bread Flour -- (2/3 C.) 1 cup Rye Flour -- (2/3 C.) 1 cup Whole Wheat Flour -- (2/3 C.) 1 1/2 teaspoons Salt -- (1 tsp.) 1 1/2 tablespoons Oil -- (1 T.) 1/3 cup Molasses -- (3 T.) 3 tablespoons Cocoa Powder -- (2 T.) 1 tablespoon Caraway Seed -- (2 tsp.) 2 teaspoons yeast -- (2 tsp.) (Red Star) Directions: Use Light Crust setting Place all ingredients in bread pan, select Light Crust Setting and press Start. After baking cycle ends, remove bread from pan, place on cake rack and allow to cool for 1 hour before slicing.. You can add 1 tsp. instant EspressoPowder for flavor. Bread may also be done on dough cycle, then finished in the oven. >From: LoisCon@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Black Pepper-Onion Bread Recipe By :The Fleischmann's bread machine cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 pound: -- --1 1/2 pound: 2/3 cup water -- 1 cup 1 tablespoon butter or margarine -- 1T 3/4 teaspoon salt -- 1 tsp. 2 cups bread flour -- 3 cups 2 tablespoons nonfat dry milk powder -- 3T 2 teaspoons sugar -- 1 Tab. 1 teaspoon dry minced onions -- 1 1/2 tsp. 1/2 teaspoon Med. grind Java Black Pepper* -- 3/4 tsp. 1/8 teaspoon Garlic powder -- 1/4 tsp. 1 1/2 teaspoons active dry yeast -- 2 tsp. --for bread machine Add ingredients to bread machine pan in the order suggested by manufacturer. * If using a finer grind of pepper, reduce the amount to 1/4 tsp. for either loaf size. Recommended cycle: Basic/ white bread cycle; medium/ normal color setting. Timed-bake feature can be used. >From: HS.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bloody Mary Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1 tsp salt 1 tablespoon sugar 1 tablespoon soft butter -- (room temperature) 1 can v-8(r) vegetable juice -- (6 oz), spicy 1 tablespoon vodka 1 Tbl water 1 egg -- (room temperature) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese And Port Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Cheese & Meat Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 2/3 C Water 2 C Bread Flour -- White 1 tablespoon Sugar 1 tablespoon Salt 2 teaspoons Butter 2 tablespoons port wine -- (red) 1/4 cup Blue cheese 1/4 cup walnuts -- coarsely chopped 2 1/2 tablespoons Applesauce 1 1/2 teaspoons active dry Yeast Jane Pullin asked for a Port and Blue Cheese Bread Recipe. I think that one is found in the Electric Bread Book however my cookbooks are in "never-never" land at the moment. We are moving so all my books are packed in boxes and are "someplace"?? >From: bj29@mirage.skypoint.com (bjjan) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blue Cheese Crisps Recipe By :Shoalwater Restaurant, Seaview, Washington Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound blue cheese 1/3 pound butter -- at room temperature 1 1/3 cups flour 1/4 teaspoon cayenne pepper 1/2 cup poppy seeds Preheat oven to 350F. Crumble the cheese; add butter and cream to a smooth consistency. Mix cayenne with flour; add to cheese mixture. Mix well. Divide contents in half; wrap and chill for 1/2 hour. Roll each chilled ball of dough into a 1: thick cylinder. Roll each cylinder in the poppy seeds, coating them as desired. Cut cylinders into 1/4" slices. (They will slice better if you pre-freeze them first for about 30 to 45 minutes.) Lay on DRY baking sheets. Bake 15 minutes or until a very light golden brown. Serve warm or at room temperature. This dough may be made ahead and stored in the freezer until needed. Makes 60 crackers (about a box). >From: Katie E Green - - - - - - - - - - - - - - - - - - - Suggested Wine: Johannisberg Riesling NOTES : These would be great for any tea, party or football game. As the recipe states, "We recommend that you make a double batch--they disappear pretty quickly at our house." This recipe is adapted from the beautiful Shoalwater Restaurant, Seaview, Washington. * Exported from MasterCook * Blueberry And Oat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: 1 1/2 Teaspoons yeast 1 3/4 Cups bread flour -- PLUS 2 T 1/2 Cup rolled oats 2 Tablespoons wheat germ 1 Tablespoon vegetable oil 3 Tablespoons brown sugar 1 Teaspoon salt 3 Tablespoons unsalted butter 2/3 Cup water 3/4 Cup blueberries 1. Add ingredients except the blueberries in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 2. At the beeper (or at the end of the first kneading in the Panasonic or National), add the blueberries. NOTES: This loaf came out pretty soft. I didn't think it was cooked fully, with the normal bake setting, but once I let it cool completely, it seemed to firm up a bit. Enjoy! Greg Larkin >From: greg@viewlogic.com (Gregory Larkin) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Bread Recipe By :Bread Machine Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Fruit and Spice Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: -- (Large Loaf): 2 1/2 Tbsp Water -- (5 T) 1/3 C Cottage Cheese -- (2/3 C) 1 Tbsp Butter Or Margarine -- (2 T) 1/2 C Blueberries -- (1 C) 1 1/3 Tbsp Sugar -- (2 2/3 T) 1 Tsp Salt -- (2 T) 2/3 C Cornmeal -- Blue Or Yellow, -- (1 1/3 C) 1 1/3 C Bread Flour -- (2 2/3 C) 1 Tsp Yeast -- (2 1/2 T) medium loaf: 1/4 C water 1/2 C cottage cheese 1 1/2 T butter or margarine 3/4 C blueberries 2 T sugar 1 1/2 tsp salt 2/3 C blue or yellow cornmeal 2 C bread flour 1 1/2 tsp yeast kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Bread #2 Recipe By :DAK Loafing It, p 13 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 3 cups bread flour 1/2 tsp salt 2 tablespoons sugar 1 tablespoon butter or margarine -- (room temperature) 1 can blueberries -- (16 1/2 oz) well drained. reserve liquid 1/4 cup retained juice -- (room temperature) 1/4 cup warm water -- (approx) Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add dry ingredients in order given. Put well drained berries into a 2 cup measuring cup, add 1/4 cup juice and enough water to equal 1 1/3 cups. Setting: white bread >From: BOYAR001@dukemc.mc.duke.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bob's Cheddar Cheese Bread (Gluten Free) Recipe By :Bread Machine Magic Book of Helpful Hints Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 teaspoons Active dry yeast 1 cup Brown rice flour 2 cups White rice flour 3 1/2 teaspoons Xanthan gum 2 tablespoons Sugar 1 teaspoon Salt 1 1/2 cups sharp cheddar cheese -- grated 1/4 cup Nonfat dry milk powder 2 tablespoons Butter or margarine -- softened 2 large eggs -- well beaten 1 3/4 cups Warm water Place all ingredients, except warm water, in bread pan, select Light Crust setting, and press Start. While the machine is kneading, gradually pour in the water. If the dough does not mix well, use a rubber spatula to assist it occasionally. After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing. 1 1/2 pound loaf. Optional bake cycles: Sweet Bread, Rapid Bake. (Nutrition info. not stated.) Source: Bread Machine Magic Book of Helpful Hints by Linda Rehberg & Lois Conway. From: Elizabeth Rodier >From: z@fybits.com (Z Pegasus) - - - - - - - - - - - - - - - - - - - NOTES : This rich bread is flecked with grated cheese. If you're daring, try adding 2 or 3 tablespoons of diced jalapeno peppers to it. It's also good toasted. We have Bob and Melody Gabriel to thank for sharing this gluten-free recipe. * Exported from MasterCook * Boboli Type Pizza Crust Recipe By :marciaf@juno.com (Marcia A Fasy) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water 3 Cups All-Purpose Flour 1 Teaspoon salt 2 Tablespoons olive oil 1 Tablespoon sugar 2 Teaspoons Active Dry Yeast -- Red Star Brand 1 Teaspoon minced garlic 2 Teaspoons parmesan cheese 1/2 Teaspoon Italian seasoning parmesan cheese to sprinkle Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too. I am new but already enjoying this list. Thanks. Here is a pizza crust I keep in the freezer. Everyone thinks it tastes like a boboli. Enjoy :-|) - - - - - - - - - - - - - - - - - - - NOTES : One of our favorite toppings is pizza sauce, Andoli sausage from Costco, Artichoke hearts, dollops of pesto and grated mozarella cheese. I micro the sausage so that it is not greasy when I put it on the pizza. Dinner can be ready in minutes. * Exported from MasterCook * Bread Ingredient Measurements Recipe By :Delta Rehab and Zoji Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vital Wheat Gluten: -- 1 1/2 tsp per cup with white flour -- (Delta Rehab) -- or- 1 tsp per cup -- (Arrowhead Mills) -- 1 tbl per cup for whole grain flour -- (Delta Rehab) -- or- 1 1/2 tsp per cup for whole grain -- (Arrowhead Mills) ----- Vital Wheat Gluten Flour (75% gluten): -- 1 1/2 tsp per cup white flour -- Lois Conway -- 1 Tblsp per cup whole grain flour -- Lois Conway ---- C-1 Dough Conditioner: -- 1/2 tsp per cup of flour or 1% by weight ---- SAF Yeast: -- 1/2 tsp cup on Regular cycle -- 3/4 tsp cup on Quick cycle - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Challah, Mary Peter's Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Dough Cycle Holiday Breads International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1/2 lb Loaf: 2 large eggs 5/8 Cup water -- tepid 1 1/2 tablespoons oil -- corn OR -- other bland oil 1/2 Tsp salt 4 1/2 tablespoons sugar 3 Cups bread flour 2 1/4 Tsp Yeast -- Rapid-Rise I have a Hibachi 1.5 lb machine and the specified order for ingredients is wet then dry. When I am there, I add the yeast about 30 sec. after it starts mixing. Otherwise just put it on top of the dry ingredients. I use the dough setting and then braid and bake it by hand. Add to machine in the manufacturers prefered order (Hitachi is wet first, but dry first works fine in other machines). Select dough mode. Remove when first rise is finished and punch down on a floured surface (dough is slightly sticky and very puffy). After resting for a few minutes, divide into thirds, roll into ropes and braid. Let rise until almost doubled in a warm place, about 45 minutes. I braid the loaf and place on a slightly oiled cookie baking sheet to rise. Bake in a pre-heated 350 deg. F oven for 25 minutes (approx). You can give it an egg wash, but I find the loaves get nicely brown without it. >From: Mary Flather Peters - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Liquidity Ratios Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Recipe Conversion This technique is for yeast breads only Four steps: 1. Cut the recipe down so it will make one loaf. 2. Determine the parameters of your bread machine. 3. Determine the liquidity ratio of the recipe. 4. Determine the overall bulk of the recipe. 1. Reducing recipe size. Most recipes tell how many loaves they make. Some will tell the size of the loaf. Cut the recipe down so it will make one loaf. A rough judgement can be made by looking at the flour required. A 1 pound loaf requires about 2 cups of flour. Therefore if your recipe calls for 6 cups of flour, you can figure it will make 3 - 1 pound loaves or 2 - 1 1/2 pound loaves. 2. Determine machine parameters. Since each machine varies in its capacity and motor power, you must determine the acceptable ranges for your machine in two categories: liquidity ratio and bulk. To find your machine's range, look at the basic white bread recipe that came with the machine. Determine the number of cups of flour called for. Follow that column until you find the row that shows the number of ounces of liquid (water or milk) called for in the recipe. In that box you will find the ratio range for your machine. Highlight or write down the ratio range. Bulk is determined by the number of cups of flour called for in the basic white bread recipe for your machine. If the recipe calls for 2 to 2 1/2 cups of flour, you have a 1 pound machine. If the recipe calls for 3 to 4 cups of flour you have a 1 1/2 pound (or greater) machine. Bread Machine Liquidity Ratios Ounces Liquid Cups of Flour 1/8C = 1oz 2 2 1/2 3 3 1/2 5 2.9-3.5 3.6-4.4 4.3-5.3 5.0-6.2 6 2.4-3.0 3.0-3.6 3.6-4.4 4.2-5.2 7 2.1-2.5 2.6-3.2 3.1-3.7 3.6-4.4 8 1.8-2.2 2.3-2.8 2.7-3.3 3.2-3.9 9 1.6-2.0 2.0-2.4 2.4-3.0 2.8-3.4 10 1.4-1.8 1.8-2.2 2.2-2.6 2.5-3.1 11 1.4-1.7 1.6-2.0 2.0-2.4 2.3-2.8 The ratio for my Zo is 2.89. (3.25 cups flour / 1 1/8 cups water) Ratio is computed by dividing dry ingredients by liquid. Higher ratios indicate stiffer dough. Lower ratios indicate more liquid dough. 3. Determining Liquidity Ratio. Using the following chart you now need to determine the liquidity ratio of your recipe. Fill in the ingredients and their amounts in the appropriate columns. Write the amounts as decimal fractions so you can use a calculator later to add them up. For example if the recipe calls for 2 1/2 cups of flour - - put 2.5 in the dry cup column. You'll have to determine whether an ingredient is dry or wet. Generally - use the form the ingredient is in when you add it. Exeptions to this are things that are goin to melt when heat is applied such as butter, margarine, fresh cheese or shortening. Some ingredients shouldn't be computed. Don't include the following in the calculation: yeast, raisins / nuts / seeds added at the mix cycle. You should count raisins / nuts / or seeds added initially as dry ingredients. After you have entered all the ingredients, total each column and place the sum in the subtotal box. Then multiply the subtotal by the multiplier specified and place the result in the total box. Add the totals together for wet and dry grand totals. Then divide the dry grand total by the wet grand total to compute the ratio for this recipe. For best results the ratio should fall within the range specified for your machine from step 2. If the ratio only misses by a few points it will probably be satifactory. If the ratio is below the range your dough might be too wet. Try a slight reduction in liquid ingredients or an increase in dry ingredients and recalculate. If the ratio is above the range, it is too dry. Add liquid or reduce the dry ingredients. You may still need to experiment a little but this calculation will get you beyond the trial and error stage. Dough Liquidity Calculation Worksheet DRY WET Ingredient tsp tbs cup tsp tbs cup oz Subtotal Multiplier 3 48 3 48 6 Total Grand Total Liquidity ratio 4. Determining Bulk. You don't want to overflow the machine so make sure that the recipe doesn't call for more than 2 1/2 cups of flour for a one pound machine, or more than 3 1/2 cups for a 1 1/2 pound machine. If you need to fine tune the recipe make equal adjustments to both the wet and dry ingredients in order to maintain the liquidity ratio. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Tips (Part 1) Recipe By :DAK Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** HELPFUL HINTS FOR DAK'S AUTOBAKERY FROM CUSTOMER SERVICE -------- TABLE OF CONTENTS Why this booklet..................................... 1 How much gluten should I add?........................ 2 What's the best water temperature?................... 3 What's the best flour to use?........................ 4 Bread crust is too brown............................. 5 Altitude adjustment.................................. 6 The loaves rise too high............................. 7 The middle or top of the loaf is uncooked or underdone.............................. 8 Helpful cooking hints................................ 9 How to clean the autobakery..........................10 Self test............................................11/12 -------- WHY THIS BOOKLET Dear Fellow Breadmaker, Welcome to the wonderful world of bread baking using your DAK AutoBakery!! Over the past year we've been collecting tips and suggestions from fellow bread-making DAKonians (and coming up with a few of our own from the DAK kitchen) and we'd like to pass a few of them on to you. "Helpful Hints for DAK's AutoBakery from Customer Service" is a compilation of those ideas. "Helps" include how to perform the self test; what to do if the crust of your bread is too brown; cleaning methods; what flour is best to use; and what to do if you live at a high altitude. Again, DAK Breadmaker, thanks for your assistance and we look forward to the opportunity to serve you in the future. Happy baking!! Your friends at DAK 1. -------- HOW MUCH GLUTEN SHOULD I ADD? What is Gluten? Wheat gluten is the natural protein derived from wheat. It is basically wheat flour with the starch removed. It will promote higher rising, improved shape, enhanced flavor, increased protein, and extended freshness. Gluten may be ordered from DAK (#5320) for $1.89 ($0.50 P&H) [this is a 10 oz. box], or you may find it at a local health food store. In most recipes, adding one tablespoon of gluten will assist in the loaf rising, but isn't mandatory. (SUGGESTION: If bread flour is unavailable, and all purpose flour is used, we recommend adding one tablespoon of gluten to all recipes except the oat bran recipes.) 2. -------- WHAT'S THE BEST WATER TEMPERATURE TO USE? The ideal temperature for the water/liquid for use in the recipe is 105 to 125 degrees F. As a guideline, the water should be hot to the touch. What kind of liquid can I use? Very soft water will make a soft, slicky dough that does not rise well. If your water is very hard, you'll find that a tablespoon of cider vinegar or lemon juice added to the water will make a better bread. Many liquids can be used in baking bread: water, milk, fruit juice, soy milk, potato water, egg and others. 3. -------- WHAT'S THE BEST FLOUR TO USE? Of the brands on the market, we have found the following work quite well: Pillsbury(TM) Bread Flour Gold Medal(TM) - Better For Bread (Yellow Package) King Arthur(TM) (East Coast) 4. -------- WHAT IF THE BREAD CRUST IS TOO BROWN We have found these options help keep the crust from be- coming too brown: 1) Reduce the amount of sugar by one to two tablespoons. 2) Use honey in place of sugar, cutting the quantity in half. 3) Use the sweet bread setting instead of the recommended setting. 4) Use a sugar substitute and use the same recipe require- ments as for sugar. (This may seem strange to those who use sugar supplements in other ways. There will be no aftertaste when the sugar supplement is cooked. There- fore, a one to one ratio is used when using a sugar substitute.) [Note: be sure that the substitute can be heated/cooked; not all can.] 5. -------- ALTITUDE ADJUSTMENT Those DAKonians who live in a high altitude area (3500 to 6500 feet) may find it necessary to make some altitude adjustments in procedure. According to the high altitude directions on the Gold Medal Better For Bread Flour(TM) package, "Rising time may be slightly shorter". General Mills recommends that you start with the minimum amount of flour the recipe calls for. Different brands of "high altitude flour" may be purchased to compensate for the difference in altitude. 6. -------- WHAT IF THE LOAVES RISE TOO HIGH? There are two ways to avoid this: 1) Follow the recipe, measuring correctly. 2) As the loaf rises, make a small hole in the loaf with a toothpick just before it goes into the baking cycle. (NOTE: Do not use a knife.) **To Make Cleanup easier: Coat the inside of the dome with Pam(TM) or other cooking spray. 7. ------- WHAT IF THE MIDDLE OR TOP OF THE LOAF IS UNCOOKED OR UNDERDONE? If this occurs, the following steps will assure that the loaf is completely cooked. Between the last stage of fermentation and the baking cycle use a baking brush to brush the top of the loaf with one of the following: 1) A beaten egg with one to two tablespoons of water, mixed into a fine glaze. 2) Egg white, cream of tartar, and approximately one to two tablespoons of water mixed into a fine glaze. 3) Melted butter. After brushing the top of the loaf and closing the lid, create an aluminum foil "shield" to cover the outside of the dome. 8. -------- HELPFUL COOKING HINTS When choosing to substitute ingredients, results may vary. A few attempts may be necessary to obtain a successful loaf. If you try a recipe substitute and find it successful, we'd appreciate hearing about it. Please write to: DAK Industries Customer Service Department - Auto Bakery 8200 Remmet Canoga Park, CA 91304 Some recipes call for egg whites. We have found that gently folding the egg whites into the recipe works much better than simply adding them into the ingredients. 9. -------- HOW TO CLEAN THE AUTOBAKERY When cleaning the Autobakery, we have found the following to be the most effective: 1) A mild soap and water solution 2) A cleanser such as "409" 3) A white vinegar and water solution. (A 3 to 1 ratio of water to vinegar works best.) Use a damp sponge or cloth, and NEVER "flood" the Breadmaker - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Tips #2 (Part 2) Recipe By :DAK Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** with any of the above solutions. As you know, you can remove the red flexible seal at the bottom of the well. A gentle tug is all it takes. When the seal is out, use a toothpick to remove leftover ingredients from around the motor shaft and seal area. This area should be clean to allow the seal to be replaced. 10. -------- SELF TEST If you experience problems that suggest your Breadmaker could be faulty, the unit has a self test which will help you de- termine what to do. When performing the self test, the most accurate results are found when the unit has been cold for at least two hours. First, please remove the inner pot. This is done to save the inner pot and will not affect the outcome of the test. Now, please follow these steps: 1) Unplug the breadmaker. 2) Press the "CLOCK" button* and "CLEAR" button on the display area and place the plug into the electrical out- let while continuing to press the buttons. A display of "8:8" ("12:12" on some models) should show on the LED. If not, go through steps 1 and 2 again until this display is shown. 3) Press the "CLEAR" button again. You should now see a sequence of numbers begin to be displayed on the LED. These numbers merely mean that the machine is going through its test cycle... the numbers themselves aren't important to observe. 11. -------- *NOTE: On some models there is no "CLOCK" button. Instead, press "TIME OF DAY" Button. 4) The test will take about 20 minutes. At the end of the test, you should see a display of "E123" (on some models) or "11:11" (on some models). Such display values indicate that the machine is functioning properly. If you receive a message on the LED screen reading "E55", please try the following procedure. Look into the upper left hand side of the baking unit. You will see four screws and a metal heating sensor located between the top two screws. Please take a 2 inch by 6 inch strip of aluminum foil and drape it over this sensor, allowing the lid to hold it in place. Then repeat steps one through four. If any values other that the ones listed in step four (4) appear on the display, this means the machine failed one of the test cycles and needs repair. Please contact DAK's Technical Department for assistance (Toll Free 1-800-888-9818). [I tried this self test on my machine and got "8:8" as the initial value and "11:11" as the final value. Be aware that the machine will heat up for a while and then turn on the fan. The test took about 10 minutes for my machine. The machine remains in the test mode after the self test--pressing "CLEAR" brought up the "8:8" display and pressing it again seemed to start the test all over. I cycled power to it and then reset the clock. As far as I know, this self-test is only for the original DAK Auto- Bakery; I don't know if it works with the Turbo version or with WelBilt machines.] 12. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Machine Trouble Shooting Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Dough Cycle Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Bread Machine Troubleshooting Guide Problem Possible Cause Solution -------------------------------------- 1. Top Inflated, * Too much yeast * Decrease yeast or sugar Mushroom-like * Too much sugar in recipe Appearance * Not enough salt * Try adding a little more * Substituted fast- salt acting yeast for * If substituting fast-acting active dry yeast yeast for active dry, * Yeast was not added decrease amount by 1/4 to according to manu- 1/2 teaspoon. facturer's directions 2. Top and Sides * Too much liquid * Try reducing liquids 1 Cave In * Used canned fruit tablespoon at a time. but did not drain * If using too much coarse well flour, try increasing * Liquid off balanced yeast slightly or reducing by addition of cheese coarse flours and increasing * Used coarser flours bread flour such as whole wheat or rye 3. Soggy Sides * Did not remove bread * If possible, remove bread from pan soon enough immediately when baking is finished. 4. Center of Loaf is * Used coarse flours * For coarse flours, try Raw or Not Cooked or rye adding an extra knead Through * Used moist ingredients cycle. To do this, after such as yogurt or the first knead, let dough applesauce rise, then restart machine at the beginning of a cycle as for a new loaf. * If too many moist ingred- ients are used, try reducing liquids 1 tablespoon at a time. 5. Gnarly, knotted * Not enough liquid * Increase liquid 1 table- Loaves * Too much flour. spoon at a time or reduce flour 1/8 cup at a time. 6. Didn't Rise or * Yeast was omitted. * Make sure yeast is fresh. Flat Loaves * Yeast was old. * Make sure to use room * Liquid used was temperature water. too hot or too cold * Taste the bread to see * Too much salt was if it is too salty, then used. reduce by 1/4 teaspoon at a time. 7. Lower Volume or * Used stone ground * Try substituting bread Shorter Loaves and whole wheat flour for part of the flours. stone ground or whole * Not enough liquid. wheat flour. * Not enough sugar or * Try adding more liquid, no sugar added. sugar or yeast. * Wrong type of flour * Check to make sure bread used. flour, not all-purpose * Wrong type of yeast flour, was used. used. * Check to make sure yeast * Not enough yeast used amount suggested was for the type of yeast you were using. 8. Collapsed While * May be caused from * Try reducing yeast by Baking baking at a high 1/4 teaspoon or reducing altitude water by 1/8 cup. From: fritz@ben.dev.upenn.edu (Katherine Fritz) - - - - - - - - - - - - - - - - - - - NOTES : I came across this from Pillsbury and thought other folks might find it useful. In addition, Pillsbury offers to answer bread maching baking questions at 1-800-767-4466, weekdays from 8-6 p.m. Central Time. * Exported from MasterCook * Bread Making Techniques Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** References - ---------- I am using a several sources of information: "Berner Kochbuch", 1961. This is the cookbook every little girl and boy who took the cooking classes received in my school. "Kleine Backschule Brot" by Betty Bossi. Betty Bossi is the Swiss housewife's steady companion with many cookbooks. This is just one of them. Instructions on making bread from my best friend Ruth whose father is a well-know baker in the region where I grew up. My own humble experiences, including all the times when my bread turned out wrong. Measurements - ------------ Since these are Swiss recipes, measurements are metric. Here are approximate conversion tables. (If I have time, I'll include American measurements. Myself, I got me a metric scale.) 1 l = 1 quart 1 dl = 1/10 of a quart or a little less than 1/2 cup 2.5 dl = 1 cup 20g is 4/5 of an ounce. 1 ounce is about 27 grams. 1 Swiss pound is 500 grams or 1.1 American pounds. Celsius to Farenheit as a rule of thumb for cooking: Celsius * 2 + 30 = Farenheit. This is accurate enough for baking and does not require mathematical acrobatics. Note, that especially with bread, most measurements are relative. Play with the amounts until they work for you. When I want to make quick bread, I measure about 2 pounds of flour, dump in some water, salt, and the yeast, all by eye, and the result is usually just fine. Temperature - ----------- "Middle Heat" is about 400F; "Low Heat" is about 250F; but you have to experiment. The terms are intentionally fuzzy since different ovens bake differently, and the good baker is supposed to find out by experience what works for their kitchen. Yeast and Baking Powder - ----------------------- 20 grams of fresh yeast is equivalent to 7 grams of dry yeast. That is the average amount of yeast needed per 500g (5.1 pounds) of flour. Amounts can vary, depending on whether you like your bread yeasty, and how much time you have to let it raise. But more on that later. I usually guess at about a teaspoon of dry yeast per pound of flour. (In Europe you can buy yeast in little 7g packages, pre-measured. It is so common that most recipes ask for n packages of dry yeast. I haven't seen that here.) Sometimes, when I am really lazy, or when I want a bread that tastes differently, I use baking powder instead of yeast. If your bread comes out tasting too yeasty, use less yeast and let raise longer. But more on yeast later. Salt - ---- Be generous. Most non-professionally made breads are bland, because there is not enough salt in them. I have seen Ruth's father add salt, and it is by the handfull, and the bread never turns out too salty. Unless you are on a salt-restricted diet for medical reasons, this is not the place to skimp on salt! Salvaging and Trouble Shooting - ------------------------------ Ruth just told me a few weeks ago that the most common cause for bread to turn out too heavy is that the dough is TOO DRY! Make sure the dough is is still somewhat sticky when you make the loafs. If your bread turns out totally heavy, toast it dark to eat it. Or use it in soup. Or put lots of jam on and eat it with your eyes closed. Or bake it again. It won't raise, but it will dry out. Or feed to your pets, they'll love it. Use it for stuffing. Kneading, the Secret Ingredient - ------------------------------- Kneading has two purposes: to thoroughly mix all the ingredients, and to push air into the bread. When you are kneading, harass, torture, and work that dough. Fold it over to trap air. For one kilogram of flour (2.2 pounds), you should vigorously knead your bread for 20 (twenty!) minutes. If you don't break out into a sweat, you are not working hard enough. My friend Ruth says, it is all in the kneading; that you should torture the poor bread dough until you feel sorry for it and yourself. Get your hands in there, and don't be afraid to get all full of dough. It's therapeutical. :-) I knead bread first in the large bowl, then take it out onto a dry, clean surface. Sprinkle the surface and your hands with flour whenever things get too sticky, but not too much, lest the dough become too dry. To find out how much air you have in your dough, cut it with a knife and examine the the split. The more and the larger the air bubbles you see, the better. When is My Bread Baked ? - ------------------------ I know of three ways of checking, whether your bread is ready: 1) Baking time based on experience. 2) Stick an needle in. If any dough sticks to the needle when you pull it out, the bread is still wet inside. That is a knittin needle. I believe some people use a straw here. 3) Knock on the bottom of the bread. If it sounds really hollow, then the bread is done. This is the best method, but it takes some practice to find out what "hollow" means. ... and Finally - --------------- Making bread depends on a lot of factors. Experiment with the information you get until you find out what works for you. Making bread is not a science. Bakers apprentice for 4 years to get their certificate! These instructions are not infallible. Use at your own risk. And expect to eat a lot of almost good bread before finding the perfect combination. >From: vmh@IntelliCorp.COM - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Rising Tips Recipe By :From: cvxhab@Arco.COM (Bick Harry A) Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** The main reasons I found for lack of rise in my bread are, in order of importance: 1) Ingredients are too cold: warm up the water in the microwave (or by whatever other means) first. Once I did that, the bread started rising quite well. 2) Pre-knead the dough for 15 minutes. This makes a huge difference. Just set the machine on the cycle you want and press start. After 15 minutes, press stop and then restart the cycle from the beginning. If you want to make the bread on the timer, then just put all the ingredients into the breadpan EXCEPT for 1 cup of flour and the yeast. Let the machine knead the stuff in the breadpan for 15 minutes and then press stop, and add the last cup of flour, add the yeast on top, and set the timer. 3) Not enough liquids: there, one has to be careful. Not enough liquid will prevent the bread from rising well, but too much liquid will make it rise well, but then it will collapse. This is especially true with Rye bread. Too much liquid will make it so that the insides of the bread will spill out when you removed the bread at the end of the cycle. 4) You use gluten, so this might not matter. But just in case, make sure your wheat flour is made from hard wheat. You should not have to use gluten. For the rye bread, gluten should also not be necessary, but if you really like fluffy bread, then add it anyways. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Rolls, Mom's Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Fatfree Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Milk 2/3 cup Water 1 1/3 tablespoons Sugar 1/2 tablespoon Salt 1 tablespoon Shortening 1 package Yeast --or 1 envelope dry yeast 3 c Flour Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups)only enough so you can knead it-(so it wont stick to fingers) for 10 Min. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. Cut up in small pieces and roll around in hands and place in tin. (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only. * JAN CARGILL ** VHPK03A >From: Bobbi z@fybits.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Bread Stuffed With Green, Cheese, Peppers And Olives Recipe By :Susie Jacobs - Recipes from a Greek Island Serving Size : 8 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made Low Fat Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Packages Dry Yeast 1/2 Teaspoon Sugar 3 1/2 Cups Semolina Flour -- may take an Or, -- additional 1 cup 6 cups bread flour -- unbleached -- may take an additional 1/2 cup, -- plus extra for rolling 1 1/4 Cups Whole Wheat Flour 1 1/4 Cups Mixed-Grain Flour --A Mixture Of Barely,Rye, And Oats 2 Teaspoons Salt 1/4 cup olive oil -- fruity 1/4 cup Grape Must Syrup -- Or Molasses* Filling: 1 Pound Onions -- to yield 1 cups -- cooked onions 3 Tablespoons Olive Oil 1 Teaspoon Sugar 1 1/4 Pounds Curly Endive -- or any greens of -- your choice, steamed -- drained and chopped 1 Cup Roasted Sweet Pepper -- *from 1 1/4 lb sweet -- peppers 1/2 Pound Greek Olives -- pitted and roughly -- chopped 1 Cup Feta Cheese 3 Cloves Garlic 1/4 Cup Italian parsley -- (flat leaf parsley cup Fresh Dill -- choppped 2 tablespoons Fresh Mint -- finely chopped 1 teaspoon rice -- optional --or cracked wheat To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water (just above body temperature, to your finger). Stir in sugar and leave in a warm undisturbed place to prove. Mix the semolina flour, or unbleached bread flour with the whole wheat and mixed-grain flours, adding the salt. Pour onto a work surface, making a hollow in the center. When the yeast is frothy and doubled in bulk, pour it into the center, with the olive oil, molasses, and 1 cup warm water. Mix together to make a cohesive dough, adding more water as needed. Knead the dough, keeping the work surface, the hands and the dough floured, until the dough is velvety and elastic - about 25 minutes. Cover with a damp cloth and leave to rise until almost double in bulk - about an hour. Make the filling, so that it can cool before use. Sauti the chopped onion in the olive oil, adding little splashes of water if they stick. When burnished gold, sprinkle the onions with the sugar and cook until they caramelize. Assemble the greens and roast peppers, chopping them roughly. Drain all the cooked vegetables very thoroughly. If necessary rinse the olives. Make herbed cheese by mixing the feta with the garlic, parsley, dill, and mint. When the dough has risen, punch it down and divide into two slightly unequal pieces. Pat or roll each piece into a circle about 3/4-inch thick. Place the larger circle on an oiled or non-stick baking sheet. Cover both halves and leave to rise in a warm place for about 30 minutes If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or cracked wheat. Layer the fillings, in order of preference, on the dough, leaving a border of 2-21/2 inches all around the edge. Lay the second circle gently over the filling. Moisten the outer edges of the bottom and roll them around and over the edges of the top. Press to seal. Cut a few diagonal slits in the top for escaping steam and leave the dough to rise until almost doubled in bulk - about 1 hour. Bake in an oven preheated to 350 degrees for 1 hours, or until there is a hollow sound when the hot loaf is tapped on the bottom. >From: RobieLynn@aol.com - - - - - - - - - - - - - - - - - - - NOTES : *To roast peppers: In a large shallow roasting pan, spread the pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and mix these in. In an oven preheated to 375 degrees, roast them uncovered for 1 or more hours until the edges of some of some turn brown and crunchy. After the first 30 minutes, stir frequently so they do not burn or stick to the bottom. Don't be surprised by the loss of volume. *Grape must syrup is a honey-like syrup, and is used as a sweeFrom owner-br was before the introduction of sugar. This is called "petimezi" in Greek and "vino cotto" in Italian and can be found in the respective groceries. * Exported from MasterCook * Bread Tips Recipe By :Misc Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tastier Whole Wheat: Add 1 tsp cardamon per 1lb WW loaf - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Recipe By :Panasonic Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Hand Made International Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Cups bread flour 1 1/2 Tablespoons sugar 1 Tablespoon dry milk 1 Teaspoon salt 1/4 Cup Water -- 2 Fl. Oz. 6 Tablespoons butter or margarine 3 Large eggs 2 Teaspoons dry yeast 1 egg -- Beaten For Brushing -- On Top -- 8 Brioche Or Cake Cups My 1 pound Panasonic ABM instruction manual has an excellent Brioche recipe. It's for the basic dough mode. METHOD: 1) Make the dough according to instructions (for your particular machine). 2) Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. 3) Divide the dough into 8 equal portions. Roll each portion into a ball. Cover with a plastic wrap and rest for 20 minutes. 4) Using the edge of the hand, pinch off about one-fourth of the dough without detaching it. Roll the dough on the bench so that both parts are round. 5) Place the dough in the tin large-end first. With fingertips, press the small ball around its circumference into the large one. 6) Place tins on baking pan. Spray water on top. Proof at 90 degrees Farenheit for 30 to 50 minutes or until the large ball rises above the tin. 7) Brush with beaten egg. 8) Bake in 350 degree Farenheit oven for 10 to 15 minutes or until golden brown. Brioche dough is very well suited to a bread machine because it's so oily and sticky. I've modified the recipe a little bit by spraying my dough with Pam or other cooking spray instead of water for step #6, and then covering it with plastic wrap for the rising process. I also make it into 12 individual round (not shaped) rolls, baked in oiled muffin tins, instead of following the instructions to make 8 classic Brioche shapes (knobbed on top). These little rolls very rich and very tasty. Yield 8 SOURCE: Bread Bakery Automatic Bread Maker Operating Instructions & Recipes, Panasonic #SD-BT55P. >From: "Angie Klidzejs" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Loaf Recipe By :Best Bread Machine Cookbook Ever Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 1/2 Lb Loaf: 1 3/4 Tsp yeast 1 3/4 Cups Bread Flour -- + 2 T 3 Tbs sugar 3/4 Tsp salt 2 eggs 1 egg yolk 1/4 Cup Water -- + 2T 8 Tbs unsalted butter Makes 1 1/2 lb loaf. Follow manufactures instructions for basic bread cycle BUT: cut butter into tbs size pieces and begin adding butter 1 tbs each minute 10 minutes before the end of the kneading cycle.This is done because of the large porportion of butter needs to be adequately absorbed. Produces a light, rich.,sweet loaf .Note: as with any bread machine recipe, you may have to slightly adjust the flour and or water to get the right bread machine consistency. Joan,"Flour Power" >From: - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Brioche Rolls Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Dough Cycle Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 Cups milk 5 tablespoons butter 2 1/2 eggs 1/4 Cup sugar 2 teaspoons salt 4 Cups bread flour 2 1/2 Tsp yeast Follow manufacturers instructions for dough cycle. divide dough into 16 large balls and 16 smaller balls. Place a large ball into muffin tins, press down in center of dough to make depression and place on smaller ball. Let rise 40minutes. brush tops with 1 beten egg and 1 tbs sugar. bake in a preheated 375 oven 15 to 20 minutes. makes 16 Note: when a recipe say 2 1/2 eggs,( meaning large eggs for baking ) I normally use 2 large and 1 small egg to eqaul the 2 1/2 eggs. ( from bread machine cookbook ) I havent tried these yet Joan,"Flour Power" >From: - - - - - - - - - - - - - - - - - - -