* Exported from MasterCook * Salt-Rising Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat White Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Med potato -- Slice Thin 1 Qt boiling water 1 Tbsp sugar 2 Tbsp cornmeal 1 Tsp salt Add: 1 C Milk -- Sweet, Scalded Flour Add: 1 Pt Warm Water 1/2 C Sugar 1 Tsp Salt 1 Tbsp Lard Flour Someone asked for a recipe for salt-rising bread. I haven't actually tried this, but I believe this recipe has been in my family for hundreds of years. The instructions that I have were written down by my aunt about 50 years ago. My mother tells me that this stuff really does smell awful while its fermenting. My father used to make it back when they were first married during the depression. They would set it on the furnace in the hall of their apartment house, and apparently everyone in the apartment house complained about it. But my father claimed there was no better tasting bread. The secret of success with this bread is to keep it very warm so that it can rise properly. Peel and slice one medium sized potato thin and add it to 1 quart of boiling water in which has been put 1 Tablespoon of sugar, 2 Tablespoons of cornmeal, and 1 teaspoon of salt. Keep the mixture warm overnight, 95-100 F. The next morning it should smell like beer. Drain out the potato (I assume this means keep the liquid, get rid of the potato) and add 1 cup of scalded sweet milk. Stir flour in until stiff, like muffin mix. Keep warm, 100-110 F, until it rises. Then add 1 pint warm water, 1/2 cup sugar, 1 teaspoon salt, 1 Tablespoon lard, and flour until it is the consistency of bread dough. Do not knead. Put into bread pans, let rise to double in bulk, and bake in a moderate, 375 F, oven 45 minutes to an hour. The dough must never be allowed to chill. **** Joy of Cooking also has recipes for salt-rising bread. I have no idea how many loaves the above recipe makes. It sounds like it might make half a dozen loaves. I'd be very interested in your results if you try this. --LOUISE williams@Rt66.com (Williams) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salted Peanut Bread Recipe By :DAK Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 cup whole wheat flour 2 cups bread flour 1/3 cup nonfat dry milk powder 3 tablespoons sugar 1/2 tsp salt 2 tablespoons butter 1 egg 3/4 cup peanuts -- dry roasted 1 cup warm water Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sandwich Bread Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons active dry yeast 2 1/4 cups bread flour -- divided 1 tablespoon nonfat dry milk powder 2 tablespoons gluten 2 tablespoons powdered whey -- optional 1 teaspoon salt 1 tablespoon butter -- margarine or shortening 1 egg 3/4 cup warm water Place ingredients in ABM in order given (or reverse if necessary so liquids are added first). I put the egg in the bottom of a measuring cup and add warm water to equal 3/4 cup. I add more water, if necessary, by tablespoon as the machine starts to mix. Set machine for Normal or Manual setting. I confess that since this is used primarily for sandwiches and my machine makes round loaves, I generally use the Manual setting. To do this, take the dough from the machine when it beeps and quickly form into a log shape. This goes into a large loaf pan covered with a towel and doubles in size in about 45-60 minutes. Bake at 350 degrees for 30 minutes. Cool on rack. This makes excellent plain bread for sandwiches. I vary the recipe by substituting whole wheat flour for up to 1 cup of the bread flour and have also tried using oat flour or finely ground oatmeal in place of 1/2 cup of bread flour. 1/4 cup of wheat germ in lieu of same amount bread flour is another additive that works well. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sandwich Bread, Yummy Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Low Fat White Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 1 1/2 cups whole-wheat flour 1 teaspoon sugar 2 tablespoons firmly packed brown sugar 1 teaspoon salt 1/2 teaspoon ground ginger 2 tablespoons butter -- chilled and cut into --pieces 1 tablespoon active dry yeast -- (I use rapid-rise) 1 cup water -- cold or lukewarm 3 tablespoons water -- cold or lukewarm Yield: 2 standard-sized loaves (using loaf pans) Insert metal blade in work bowl of food processor. Add flours, sugars, salt, ginger, and butter; process for approx. 20 seconds. Add yeast and process for approximately 10 seconds more to fully mix the ingredients. Add water; process until dough forms a ball in the work bowl. Insert dough blade and continue processing for approximately 2 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 375F. Uncover loaves and bake for 30 minutes. Remove loaves from pans and place back into oven, baking for 10 more minutes. Remove to cooling racks and cool for at least 30 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 90 minutes). This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making toast and sandwiches. NOTE: I have doubled this recipe when using my KitchenAid with excellent results. >From: cmathew@iadfw.net (Craig & Joan Mathew) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sauerkraut Rye Bread Recipe By : Bread Machine Magic, Rehberg and Conway Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Water 2 cups Bread flour 1 cup Rye flour 1 1/2 teaspoons Salt 1 1/2 tablespoons Brown sugar 1 1/2 tablespoons Molasses 1 1/2 tablespoons Butter or margarine 1 cup Sauerkraut -- squeezed, --well drained and chopped 1 tablespoon caraway seed 1 1/2 teaspoons active dry yeast -- Red Star P Place all ingredients in bread pan in order listed, or in the order recommended for your machine. Set controls for whole wheat bread with medium crust and start machine. Makes one 1.5-pound loaf. NOTE: Because the moisture content of the sauerkraut may vary, you might have to add a bit more bread flour. Check the dough after about five minutes of kneading and if it is sticky and has not formed into a ball, sprinkle in more flour a tablespoonful at a time until it is firm enough. Mary Haunreiter, from Bread Machine Magic, Rehberg and Conway >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scandinavian Rye Recipe By :adpt from Swedish "Limpa",Germans Bread Mach. Ckbk II Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- Medium size loaf: 1 cup water -- or milk 2 1/4 tablespoons vegetable oil 2 1/4 tablespoons Molasses 3/4 teaspoon Salt 1/8 teaspoon Baking Soda 1 teaspoon Fennel seeds 1 teaspoon Caraway seed 1 teaspoon orange peel -- grated 1 1/2 cups Rye Flour 1 1/2 cups Bread Flour 2 teaspoons Yeast >From: bj29@mirage.skypoint.com (bjjan) - - - - - - - - - - - - - - - - - - - NOTES : This is the very first bread I ever tasted made in a bread machine and was the reason I bought my first one. Now I have 6! It doesn't say "Limpa", but it's mighty good! * Exported from MasterCook * Scottish Oatcakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made Sweet Breads & Cakes Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup shortening -- (I used butter) 1 cup quick-cooking oats -- or regular oats 1 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons cold water -- (2 to 3) Makes 18 oatcakes Preheat oven to 375 degrees Fahrenheit. Cut shortening into oats, flour, baking soda, and salt until mixture resembles fine crumbs. Add water, 1 tablespoon at a time, until mixture forms a stiff dough. Roll until 1/8" thick on lightly floured surface. Cut into 2-1/2" rounds or squares (I use any ol' cookie cutter that's around at the time). Place on ungreased baking sheet. Bake until oatcakes start to brown, about 12-15 minutes. Cool on wire rack. NOTE: I found that my oatcakes required several minutes more before they started turning golden brown...possibly about 20-22 minutes. After that long mine are still wonderfully flaky, slightly crunchy, and YUMMY! So I would suggest you go by their browned state rather than the exact time. >From: cmathew@iadfw.net (Craig & Joan Mathew) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scottish Scones Recipe By :Light & Easy Diabetes Cuisine by Betty Marks Serving Size : 16 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Hand Made International Breads Low Fat Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- unbleached 1 cup Whole-wheat flour 1 teaspoon Baking powder 1/2 teaspoon Salt 4 tablespoons Whipped butter (not me!! not on your life) 1 cup Buttermilk 1/2 cup Golden raisins Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. In a medium-size bowl, sift dry ingredients together. Add butter, mixing into flour with your fingers. Add buttermilk and knead to a soft dough. Knead in raisins. On a floured board, roll out dough to 1/2" thick. Cut in 16 rounds. Place on a baking sheet and bake 15 to 20 minutes, until golden. Makes 16 scones. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g; SOD: 3g; FAT: 3g; (If I gave the break down of the fat, I would be to pooped to pop) Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master >From: Bobbi z@fybits.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seed Bread Recipe By :Canadian Living Magazine, Jan 95 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 Lb Loaf: -- (1 Lb Loaf): 1 1/4 C Water -- (3/4 C) 2 Tbsp Honey -- (4 Tsp) 2 Tbsp Vegetable Oil -- (4 Tsp) 1 1/2 Tsp Salt -- (1 Tsp) 2 C All-Purpose Flour -- (1 1/3 C) 1 C Whole-Wheat Flour -- (2/3 C) 1/4 C Flax Seed, Dry -- (3 T) 2 Tbsp Sesame Seeds -- (4 Tsp) 1 Tbsp Poppy Seeds -- (2 Tsp) 2 Tsp Yeast -- Quick Acting, -- (1 1/4 Tsp) And here is a great recipe for Seed Bread from Jan/95 - Canadian Living Magazine. In your bread machine place in order given. This smells so wonderful as it bakes - can also be made manually. Judith Burley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seed Bread, Henzi's Recipe By :DAK, Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 tablespoon sugar 1 1/2 cups bread flour 1 1/2 cups wheat flour 2/3 cup rye flour 1/2 cup cornmeal 1/2 cup bran -- unprocessed 1 teaspoon salt 1/3 cup golden raisins 1/3 cup chopped pecans -- or walnuts 1/3 cup sunflower seeds 1/3 cup poppy seeds 2 tablespoons caraway seed 1 cup warm water 1/3 cup milk -- warmed 1 tablespoon oil 4 tablespoons honey 1 egg -- at 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 * Semolina Bread With Black Sesame Seeds Recipe By :Amy Scherber, Food&Wine 2/93 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Teaspoon active dry yeast 1 7/8 Cups water -- 105-115 degrees 1 1/4 Cups basic bread sponge 3 1/2 Cups durum wheat flour 1/3 Cup durum wheat flour -- for kneading 1/3 Cup yellow cornmeal 1/4 Cup black sesame seeds 4 Teaspoons kosher salt cornmeal -- for sprinkling Black sesame seeds may be available at health food stores or Japanese markets. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge into the water, breaking the sponge up using your hands or a spoon. Add 3 1/2 cups of the durum flour, cornmeal, 2 tablespoons of sesame seeds, and the salt and mix, scraping and folding until the dough gathers into a single mass. Turn the dough out onto a lightly floured surface, and knead the dough until smooth and elastic, gradually adding as much of the 1/3 cup of durum aas needed (but as little as you can get away with). Shape into a ball and place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. After removing the dough from the refrigerator, allow to sit for two hours in a draft-free location. Sprinkle a baking sheet, without sides, generously with cornmeal. Flour a worksurface. Halve the dough and flatten each half gently into a 10x12 inch rectangle. Roll each rectangle tightly along a 10 inch side, making two 12 inch cylinders. Roll from the center towards the edge to make 20 inch ropes. Coil the rope from one end, pulling up the center knot. Place the coils on the baking sheet. Mist the loaves lightly using a plant sprayer. Spoon a tablespoon of the seeds along each of the coils. Cover with plastic wrap and allow to double in a draft-free location. This should take 1 to 2 hours. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 25 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Note: Durum wheat is the hardest variety of wheat and makes a very high-gluten flour. Durum is made from the same wheat as semolina, but is finely ground and is superior for making bread. It can be found in health food stores, specialty food markets, and some Italian markets. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Bread, Selmer's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 lb: Wet ingredients: 1 cup beer -- plus 3 tbl Beer -- (non-alcohol) 2 tbl Oil -- (canola) 2 tbl Honey Dry ingredients: 2 cup White Flour -- (bread) 1 1/2 cup Semolina 1 1/2 tsp Salt 2 tsp Yeast Variation: 1 cup beer -- plus 2 tbl Beer -- (non-alcohol) 1 1/4 cup Semolina 1/4 cup Millet -- (whole) Notes: 1. Beer is almost always the main fluid in my standard breads -- it gives them a bit heartier flavor and seems to help the rise. I don't know how beer with alcohol might affect rising. You can always substitute water. 2. The Mid-Hudson River Valley where i live can get very humid in the summer and very dry in the winter. Because of this, the main fluid measurement might vary by as much as + or - 2 tablespoons (!) from the average amount in a recipe, depending on how much moisture the flour has absorbed from the air. 3. Canola oil is high in mono-unsaturated fats (which help bring cholesterol to the liver to be broken down) and very low in saturated fats (which deposit cholesterol in the arteries). Butter is very high in saturated fats, and many margarines are high in trans-fatty acids, which may have detrimental effects similar to saturated fats. 4. Off-the-shelf (supermarket) honeys are usually processed. Unprocessed (raw) honeys might contain biologically active ingredients which could play around with the rising. 5. If you try the Millet variation (highly recommended!), be sure to use hulled Millet (the kind designed for humans, not bird-food millet). It gives a nice, soft crunchiness to the loaf. Rinse it in a strainer and let it drain before adding. I read somewhere that you can lightly toast the millet seed ahead of time, but i haven't attempted it. >From: "Beneway, Douglas E" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Sesame Bread Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 15 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 1/2 Lb Loaf: -- (1 lb loaf) 2 Tsp Active Dry Yeast -- (1 1/4 t) 3 C Semolina Flour -- (2 C) 3 Tbsp Wheat Germ -- (2 T) 1 1/2 Tbsp Sugar -- (1 T) 1 1/2 Tsp Salt -- (1 1/4 t) 1/3 cup toasted sesame seeds -- (1/4 C) 1 1/4 C Water -- (3/4 C + 2 T) Semolina flour is the strong, silent type: It has great texture and character, but a mild flavor that does not announce itself. Its understated nature lets this bread go anywhere with almost anything - alongside an assertive French or Italian sauce or under a ripe cheese. Note: The original recipe called for 3 T olive oil for the larger loaf and 2 T for the smaller loaf. 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. Formatted into MasterCook II and tested for you by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina Sesame Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tsp Active Dry Yeast 3 Cups Semolina 3 Tbls Wheat Germ 1 1/2 Tbls Sugar 1 1/2 Tsp Salt 1/3 Cup toasted sesame seeds 3 Tbls Olive Oil 1 1/4 Cups Water Yields 1 Loaf Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start". >From: JENNIFER GRIFFIN/CARL HAYWOOD >From: Joel.Ehrlich@salata.com (Joel Ehrlich) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Semolina-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 Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7/8 cup WATER 1 tablespoon OLIVE OIL 1 tablespoon MAPLE SYRUP 1 2/3 cups WHITE FLOUR 1/3 cup SEMOLINA FLOUR 1 teaspoon SALT 1 tablespoon POWDERED MILK 1 1/2 teaspoons CARAWAY SEED 1 tablespoon BASIL 1 teaspoon ROSEMARY 1/3 cup PARMESAN CHEESE 1 teaspoon GARLIC 1 1/2 tablespoons BOOST 1 1/4 teaspoons YEAST >From: weede@ncsa.uiuc.edu (Nick Weede) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Settin' 'Round Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Cup water -- 105 deg. F 1/3 Cup turbinado sugar -- Any Sugar Will Do 2 Pkts active dry yeast 1/4 Cup butter 1/4 Cup shortening 1 1/2 Cups water 1/2 Cup milk 1 Large egg 1 Cup nonfat dry milk 1 1/2 Tsp salt 1 1/2 Tbsp honey 1/8 Tsp ground cinnamon 1/2 Cup rolled oats 1/2 Cup cornmeal 1/4 Cup bran 1/4 Cup cracked wheat 1/4 Cup buckwheat 1/2 Cup soy flour 1 Cup rye flour 2 1/2 Cups whole wheat flour 3 Cups white flour butter BREAD - A 7-grain bread for toasting or eating plain. This bread was first made from whatever was settin' 'round the kitchen when I started baking. It has a wonderful texture and flavor. (2 large loaves) PROCEDURE (1) Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) (2) Dissolve the yeast and sugar in the 1/4 cup of lukewarm water. (3) Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour, and rye flour. Add the rest of the water, the milk, butter, shortening, egg, and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt, and the whole wheat flour. (4) Stir in the white flour, about 1/2 cup at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left. (5) Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. (6) Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 deg. F is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. (7) Punch the dough down, divide in half, shape into loaves, and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk. (8) Preheat the oven to 350 deg. F as the bread finishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans, and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. RATING Difficulty: moderate. Time: about 3 hours (half of it rising time). Precision: approximate measurement OK. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum USENET Cookbook Printed 2/27/91 23 May 86 From: Richard Bisbey - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven Grain Bread Recipe By :Bread Machine Magic Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --1 pound loaf: -- 1 1/2 lb loaf: 5/8 Cup water -- 7/8 cup 1 Whole egg -- 1 1 2/3 Cups whole wheat flour -- 2 1/2 cups 1/3 Cup seven grain cereal -- 1/2 cup 1 Teaspoon salt -- 1 1/2 tsp 1 1/2 Tablespoons oil -- 2 T 1 1/2 Tablespoons honey -- 2 T 2 Teaspoons yeast -- 2 tsp Seven Grain Bread Source: Bread Machine Magic Light Crust setting - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shaker Herb Bread Recipe By :The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----2-CUP CAPACITY/12 SERVINGS----- 1 1/2 Teaspoons Active dry yeast 2 Cups Bread flour 1/2 Teaspoon Celery seed 1/2 Teaspoon Caraway seed 1/2 Teaspoon Ground sage 1/2 Teaspoon Ground nutmeg 1 Teaspoon Salt 2 Teaspoons Granulated sugar 2 Tablespoons Nonfat dry milk 2 Teaspoons Unsalted butter -- or margarine 1/2 Cup water 1 Tablespoon water 1 Large Egg 1 Teaspoon Lemon juice -----3-CUP CAPACITY/16 SERVINGS----- 2 1/4 Teaspoons Active dry yeast 3 Cups Bread flour 3/4 Teaspoon Celery seed 3/4 Teaspoon Caraway seed 3/4 Teaspoon Ground sage 3/4 Teaspoon Ground nutmeg 1 1/2 Teaspoons Salt 1 Tablespoon Granulated sugar 4 Tablespoons Nonfat dry milk 1 Tablespoon Unsalted butter -- or margarine 1 Cup Water 1 Large Egg 1 Teaspoon Lemon juice SOURCE: The Ultimate Bread Machine Cookbook by Tom Lacalamita, copyright 1993, ISBN #0-671-88023-3. Formatted into MM by Ursula R. Taylor. One of the few pleasures allowed by the Shakes, besides singing and dancing, was eating. Shaker sisters were experts in the kitchen, especially when it came to herbs, which were used in numerous combinations, as in this fragrant Shaker herb bread. All ingredidnets must be at room temperature, unless otherwise noted. Add ingredientss isn the order specified in your bread machine owner's manual. Set bread machine on the basic/standard brad making setting. Select medium or normal baking cycle. Do not use the programmable timer when making this bread since the recipe contains perishable ingredients. NUTRITION INFORMATION per 1/2-inch slice: 106 calories, 3.38 g protein, 19.4 g carbohydrates, 0.8 g dietary fiber, 1.36 g fat, 15.4 mg cholesterol, 211 mg sodium, 68.7 mg potassium. Calories from protein: 13%; from carbohydrates: 75%; from fats: 12%. Yield: 1 loaf Posted on NVN #133313 by Utaylor on 06/07/94, MM format - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shelley's Challah Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water 1 egg 1 Tbsp applesauce 1 Tsp salt 3 Cups white bread flour 2 Tbsp honey 2 Tbsp sugar 2 Tsp yeast Bake in ABM on regular cycle. I use very warm water to offset the cold temp of the egg and applesauce (which is usually in my fridge). Note, the amounts of sugar and honey are equal, however, any amount of both or each totalling 4 Tbsp works fine. >From: sshuster@achilles.net (Shelley Shusterman) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shredded Wheat Bread (Abm) 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 1/2 lb loaf: 2 shredded wheat(r) -- biscuits 11 fluid ounces boiling water --1 cup plus 3 tablespoons 3 tablespoons honey 2 cups bread flour -- or unbleached flour 3/4 cup whole wheat flour 1 1/4 teaspoons salt 1 1/2 tablespoons gluten flour 2 tablespoons wheat germ 2 tablespoons butter 2 teaspoons active dry yeast Crumble shredded wheat biscuits into bread machine pan. Add honey and boiling water, stir and let stand 20 to 30 minutes, until lukewarm. Add remaining ingredients in order recommended by bread machine manufacturer. Set controls for regular or basic bread. >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shredded Wheat Bread #2 (In Abm) Recipe By :(Bonnie Briscoe) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 shredded wheat(r) -- biscuits 11 Fluid Ounces boiling water -- (1 Cup Plus 3 T) 3 Tablespoons honey 2 Cups bread flour -- or unbleached flour 3/4 Cup whole wheat flour -- bread 1 1/4 Teaspoons salt 1 1/2 Tablespoons Gluten Flour, 100% 2 Tablespoons wheat germ 2 Tablespoons butter 2 Teaspoons active dry yeast 1. Crumble shredded wheat biscuits into bread machine pan. Add honey and boiling water, stir and let stand 20 to 30 minutes, until lukewarm. 2. Add remaining ingredients in order recommended by bread machine manufacturer. Set controls for regular or basic bread. Makes one 1 1/2-pound loaf. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shredded Wheat Bread #3 (Original) Recipe By :(Bonnie Briscoe) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 shredded wheat biscuits 2 1/4 Cups boiling water 1/3 Cup honey 5 Cups flour -- (5 to 6) 1 Tablespoon salt 2 Tablespoons sugar 3 Tablespoons butter 2 Packages active dry yeast This one has a few more changes in ingredients, but it was a good one to try because the original made 3 pounds of bread. I wanted to add more fiber, so I substituted whole wheat flour and wheat germ for some of the white flour. By using only 3/4 cup of WW flour, I left room in the machine for the shredded wheat, gluten flour, and wheat germ. I used slightly more than half the original amount of honey, but omitted the sugar. The amount of butter is slightly more than half the original amount because I like the flavor and texture it gives, but you could reduce it to 1 1/2 tablespoons if you like. The first time I made this in the machine, I had to increase the amount of water slightly, so the machine recipe has a bit more than half as much water as the original. These have become two of our favorite breads in the machine. I make them more often now than in the past, because both were rather sticky and difficult to handle when made by hand. Converting your "old favorites" is definitely worth the effort! - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shredded Wheat Bread #4 (Traditional) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Hand Made Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 shredded wheat biscuits 2 1/4 cups boiling water 1/3 cup honey 5 cups flour -- (5 to 6) 1 tablespoon salt 2 tablespoons sugar 3 tablespoons butter 2 packages active dry yeast (original ingredients for 2 loaves) This one has a few more changes in ingredients, but it was a good one to try because the original made 3 pounds of bread. I wanted to add more fiber, so I substituted whole wheat flour and wheat germ for some of the white flour. By using only 3/4 cup of WW flour, I left room in the machine for the shredded wheat, gluten flour, and wheat germ. I used slightly more than half the original amount of honey, but omitted the sugar. The amount of butter is slightly more than half the original amount because I like the flavor and texture it gives, but you could reduce it to 1 1/2 tablespoons if you like. The first time I made this in the machine, I had to increase the amount of water slightly, so the machine recipe has a bit more than half as much water as the original. >From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Oatmeal Bread Recipe By :Bread Machine Baking Perfect Every Time Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Water -- Plus 3 Tbsp Water 1 Tbsp Butter Or Margarine -- Or Veg Oil, *Note 1 Tbsp Molasses 1 Tbsp Brown Sugar 1 Tsp Salt 3/4 C Quick-Cooking Oats 2 1/2 C White Flour -- Unbleached 2 Tsp Yeast By Laura Brody and Millie Apter, ISBN 0-688-14565-5, William Morrow and Co. publishers. *NOTE: I omitted the fat completely. I used the recipe for the Large Zojirushi and it included the Large Pillsbury and West Bend machines in this recipe. Place all the ingredients in the machine, program for Basic White Bread, Whole Wheat, Basic Wheat, Whole Wheat/Multigrain, White/WholeGrain, or Wheat, and press Start or On. This was very good. Excellent crumb. Entered into MasterCook and tested for you by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pretzel Recipe By :Welbilt/Red Star Yeast Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Dough Cycle Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ABM-100/300/350: 1 Pkg yeast 3 Cups bread flour 1 tablespoon sugar 1/2 Tsp salt 1 Cup water -- 80 deg 2 tablespoons oil -- 80 deg SETTING: White Bread / MANUAL Enjoy a soft crusty pretzel warm from the oven with mustard or butter. After the machine has completed the second rising, it will beep. Remove the dough onto a lightly floured surface. Divide into 4 parts. Divide each fourth into 3 pieces. Roll each piece into an 18-inch rope. Shape rope into a circle, overlapping about 4 inches from each end and leaving ends free. Take one end in each hand and twist to the point where dough overlaps. Carefully lift ends across to opposite edge of circle. Tuck ends under edge to make a pretzel shape; moisten and press ends to seal. (Clear, huh? :-) Place on greased cookie sheets. Let rise, uncovered, until puffy, about 20 minutes. In a 3-quart stainless steel or enameled saucepan, combine 2 quarts of water and 1/3 cup baking soda; bring to a boil. Lower 1 or 2 pretzels into saucepan, simmer for 10 seconds on each side. Lift from water with slotted spoon. Return to greased cookie sheet. Let dry briefly. Brush with 1 egg white slightly beaten. Sprinkle with coarse salt or sesame seeds. Bake at 425 degrees for 12 minutes. >From: Rick Turley - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soft Pumpernickle Bread Recipe By :Norman Garrett - Quick & Delicious BM Recipes Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water -- 110 degrees 3 tablespoons honey 1 1/2 tablespoons molasses 1 tablespoon butter 2 teaspoons salt 3/4 cup rye flour 1 1/2 cups bread flour 3/4 cup wheat flour, whole-grain 2 teaspoons yeast Add ingredients to machine in order listed. Select white bread and press start. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream - Poppy Seed Bread Recipe By :Fleishmann's Breadmachine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Nut & Seed Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sour Cream 1/2 cup Water 1 large Egg 2 tablespoons butter or margarine 1 teaspoon Salt 3 cups Bread Flour 4 teaspoons Sugar 1 1/2 teaspoons Poppy Seeds 2 teaspoons yeast Very nice texture. (I used lite sour cream.) >From: "Eisenreich, Pete" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream N Chive Potato Bread Recipe By :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 Sourdough Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- One pound loaf: -- 1 1/2 pound: Potato mixture: 1/2 cup water -- 3/4 cup 1/3 cup potatoes -- 1/2 cup -- peeled and chopped 1/4 cup sour cream -- 1/3 cup --or lowfat yogurt Dough: 1 tablespoon butter or margarine -- 1 Tab. 3/4 teaspoon salt -- 1 tsp. 2 1/4 cups bread flour -- 3 1/2 cups 1 tablespoon Spice Island snipped chives -- 4 tsp 2 teaspoons sugar -- 1 Tab. 1 1/4 teaspoons active dry yeast -- 1 1/2 tsp. --Bread machine yeast Potato mixture: In a small saucepan combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add cour cream and enough milk to make 1 cup (1 1/3 cups for 1 1/2 loaf.) Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid. Recommended cycle: Basic/ white bread cycle; medium/ normal color setting To save time: Use instant potato flakes instead of fresh potato. Use 1/4 cup for 1 pound loaf (1/3 cup for 1 1/2 pound loaf). Place flakes in a 2 cup measure and add 1/4 cup (1/3 cup) sour cream and enough water to equal 1 cup (1 1/3 cup.) >From: HS.Roch811sd@xerox.com (Heather) - - - - - - - - - - - - - - - - - - - NOTES : This recipe comes from a Fleischmann's breadmaker cookbook. I have tried 3 recipes so far and each was successful. I have a DAK/Welbuilt machine. For this recipe I used non fat sour cream, no name brand snipped chives and leftover real mashed potatoes with no problem. Enjoy --Heather-- * Exported from MasterCook * Sourdough Blueberry Muffins Recipe By :Sourdough Jack's Cookery Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads, Quick/Muffins/Rolls Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 c sourdough starter -- ( approx )* 1/2 cup whole wheat flour 1 1/2 cups white flour 1/2 cup oil 1/2 cup sugar 1/2 cup evaporated milk -- canned 1 egg 1 cup blueberries -- or raisins 3/4 tsp baking soda Mix everything together, adding starter* " last" to to make a mixture which holds together nicely. Do not beat vigorously. Fill greased muffin tins half full and bake 375 for about 30 minutes and test done before removing. Source: Sourdough Jack's Cookery ( Jack Mabee, sourdough expert ) >From: LIR119@delphi.com Joan,"Flour Power" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Bread Flour 1/2 Tsp Baking Powder 1/2 Cup Sourdough Starter 1/2 Tsp Salt 1 Tbl Sugar 1 Cup Warm Water 1 Tbl Butter All ingredients should be slightly above room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Dough". Press "Start". At the completion of the dough cycle, select "Whole Wheat Bread" and commence a delayed start cycle due to complete in 8 1/2 hours. ~~~ Wesley Pitts - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Hand Made Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough cycle: 1 1/2 Cups starter 2 Cups flour -- (2 to 2 1/2) 1 Tsp salt Knead, form and let rise (probably several hours). (I actually pull the dough out as soon as the kneading is finished and don't let the machine got through the rising and rounding cycles.) The critical thing of course is "How much flour?" and the answer is "You will have to determine that by consistency 5 minutes into the kneading and adding flour or water as necessary". Just recently I bought a new bag of flour, same brand, same store, and the amount of flour I needed shifted by 1/4 cup for a loaf of bread. I suspect the reason was the 'vintage' of the flour changed. A couple of things really kill you in making sourdough full cycle in bread machine -- 1. The unknown (and probably varying) amount of water and flour in the starter. 2. The activity of the starter. You can of course set up a regime to have a known amount of water and flour in the starter but there are only a couple of starters that are active enough (Russian and Saudi from Sourdoughs International) to produce a reasonable bread using full cycle in a bread machine. Even these starters have about 1/2 the activity of a commercial yeast that the bread machine timers assume -- so you tend to get a dense loaf. >From: Darrell_Greenwood@mindlink.net (Darrell Greenwood) there is a book, World Wide Sourdoughs for Your Bread Machine (see URL: under Books for additional information) that covers bread machines and sourdoughs quite well using three techniques. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package yeast 3 Cups Bread flour -- white 1 Teaspoon salt 1 Teaspoon sugar 1 Cup water -- very warm 1 Cup sourdough starter (from Dak for Turbo Baker IV) Add ingredients in the order listed. Select either "White" or "Oat/French" setting and turn the brown control to darkest setting. Murray Kirch mrk@vax002.stockton.edu - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup starter 3/4 Cup water 1 C white bread flour 1 C Whole-Wheat Bread Flour 2 Tbs rye flour 1/4 C Flax Seed, Dry -- Milled 2 Tbs Gluten Flour, 100% 1 1/2 Tsp salt 1 Tb yeast Combine above in order your bread machine prefers. Bake on french bread setting. Makes 1 largish loaf BTW: I use only whole grain in my starter, so if yours uses white, you can adjust the amounts accordingly in the recipe. The original recipe called for mixing some flour, water, and the starter and lettting it sit 4-12 hrs. I use fairly well-fed starter and so I skip this wait without much perceived difference. best-debbie >From: bzwax@tiac.net (rich) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread #5 Recipe By : Sourdough WWW Site Serving Size : 4 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Sourdough starter 1/3 c Milk 2 tbsp Butter -- margarine or oil 2 tbsp Sugar 2 1/2 tsp Salt 3 c Bread flour -- adjust as needed 2 tsp Yeast Put everything in the machine in the order suggested by your manufacturer. Use regular cycle. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread And Starter Techni Que Recipe By :Bob O`Bob obrien@netcom.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** I refrigerate my starter in a wide-mouth mason jar (with one tiny hole punched in the lid), and keep it at about 0.75 to 1 cup in size. Stir, then warm starter into activity. (my "warmer" is the oven with the light on) feed 0.5 cup flour and enough water to bring back to batter consistency. (leave in warmer) When fully active, return starter amount to `fridge. (for me, this can be two to ten hours) The rest now goes in (glass) mixing bowl. Immediately add half the flour (1.25 c "Better for Bread" flour) and some water - enough to a thin dough texture - almost, but not, to a batter. Cover bowl with slightly damp towel, leave in warmer. (sometimes I turn out the light) Wait at least until "sponge" stage - bubbles are visible in the glass (time varies a LOT, this can be 2 to 24 hours, and the whole thing can probably fail at this point, so experience which I cannot relate is probably important in preparing and watching this stage) Throw in machine with: 1.25 cups more flour 0.75 tsp salt 1.5 to 2 tsp sugar water - maybe 0.25 cup to start, then add by teaspoon during the first mixing cycle to achieve an even dough that's not too tough for the motor. Follow subterfuge described above to get 24-hour rise time *without* having the machine manipulate dough just before baking. My machine is a DAK, first model. I use the 'french" setting and turn the browing control all the way up. (those hints, and in fact the above "recipe," evolved from a DAK recipe book) Alternatively, at the flour/salt/sugar stage, I put yeast in the machine (before anything else) and I use a little less than the amount in a packet (I buy it in a small brown jar). Then I can just set the automatic cycle and ignore it until done. I have yet to manage really good texture without yeast. The closest I've come took even more work, kneading the dough slightly, somewhere in the middle of the 24 hour rise time. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Bread, Wesley Pitts' Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups Bread Flour 1/2 Cup Sourdough Starter 1 Tbl Sugar 1 Tbl Butter 1/2 tsp Baking Powder 1/2 tsp Salt 1 Cup Warm Water Yields 1 Loaf All ingredients should be slightly above room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Dough". Press "Start". At the completion of the dough cycle, select "Whole Wheat Bread" and commence a delayed start cycle due to complete in 8 1/2 hours. ~~~ Wesley Pitts >From: Joel.Ehrlich@salata.com (Joel Ehrlich) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Chili Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 Oz Chiles -- Chopped Sourdough French Bread dough use the Sourdough French Bread recipe and the Sourdough starters (basic) recipe This one combines three of my favorite things: sourdough, chiles, and my bread machine. Make the dough as above, adding two 4-oz. cans of chopped chiles (or better yet fresh chiles). I also like this recipe made into about a dozen rolls. >From: JOEL MOZER - - - - - - - - - - - - - - - - - - - NOTES : 8 oz chiles chopped * Exported from MasterCook * Sourdough Cornmeal Bread Recipe By :Bread Machine Baking : Perfect Every Time - Lora Brody Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Dough Cycle Fatfree Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 2 tablespoons nonfat dry milk powder -- or skim 2 tablespoons wheat germ 2 tablespoons wheat bran 1 cup flour 1 cup whole-wheat flour 1 cup cornmeal -- yellow 1 1/2 teaspoons salt 1 cup sourdough starter batter 2 tablespoons honey 1 cup water Have all the ingredients at room temperature. Put in the machine - program for dough and press start. At the end of the cycle punch the dough down and place it in a loaf pan. (Spray/grease and flour the pan if you have to, Mine doesn't require it) Let it rise uncovered in a warm draft free area for 1 hour. Preheat the oven to 350 and bake for 30 to 40 minutes until well browned. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough French Bread Recipe By :Joyce Monschein Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 tablespoon Yeast 1 Tsp Salt 2 1/4 Cups Bread Flour 1/2 Cup Water -- Tepid 1 Cup Sourdough Starter 1 Tbl Sugar Yields 1 Loaf Add all the ingredients to the pan in the sequence listed. Select "French Bread". Press "Start". Slowly drizzle the water into the machine while it is running. Add water until the dough forms a rough ball which cleans the sides of the pan. If there is a wet smear under the dough paddle, slowly add flour until the smear is gone. Let the dough knead for a few minutes. There should be no wet smear under the dough paddle and the dough should have a slightly tacky feel to it (your finger should come away clean). If the dough feels dry instead of slightly tacky, add a just a few drops of water. NOTE: You may replace 1/2 cup of bread flour with 1/2 cup of rye flour and add 1 teaspoon of caraway seed to make a sourdough rye bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough French Bread (Use Sourdough Starters (Basic) Rcp) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Sourdough Batter -- "Proofed" 1 1/2 Tablespoons dry yeast 1/2 Cup tepid water 2 Teaspoons sugar 1/2 Teaspoon salt 3 Cups all-purpose flour Make the batter the night before. This is done by taking 3/4 cups of the starter and adding 3/4 cup flour and 1/2 cup warm water and letting it sit out overnight. What is not used the next morning, can be tossed back into the starter. To finish the job, just toss all of the ingredients into the machine and enjoy. (Note: I usually use the "french bread" setting on my Welbuilt, but I don't think it is critical.) >From: JOEL MOZER - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Pancakes Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Sourdough Batter -- (I don't proof it) 1/3 Cup oil 1 C flour 1 egg 1/2 Teaspoon baking soda 1/2 Teaspoon salt 2 Teaspoons baking powder 1 Cup milk This one isn't made in the bread machine, but it is the best use of sourdough that I know of. These are the ones my grandmother made me when I was young, so I may be a little biased. Combine the ingredients with a plain old mixer and spoon by 1/4 cupfulls onto a hot pan (I don't put any grease in my pan, but Pam helps if it isn't non-stick). >From: JOEL MOZER - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Rye Bread Recipe By :Katie E Green Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 Teaspoons active dry yeast 2 2/3 Cups bread flour -- or all purpose 3/4 Cup rye flour 3 Tablespoons caraway seeds 1 Teaspoon salt 1/3 Cup sourdough starter 1 Cup water 1 Tablespoon Malt Syrup -- *Note, -- Opt Nice bread! For the one pound loaf. Any sourdough starter will work. *NOTE or maple syrup, an orange syrup will impart a hint of orange! On Basic Bread Cycle, load all ingredients in machine according to Manufacturer's instructions. Malt or barley syrup is available at some health food stores. It affects only the color of the bread. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Recipe By :(Ester Vail) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Sourdough Breads Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** Having raised this question before, I feel entitled to brag--I finally did it! After years of occasional attempts with various starters, I got a nice well-risen loaf out of my original model DAK yesterday. I have no idea what caused the success, but I suspect it is that I have never before run a starter as long as my current one (two years; it's a mixture of potato water and bread flour *only* in equal proportions fed with plain water and flour when used), and perhaps it's just now up to full strength. I used this recipe: 3 c. King Arthur white flour 1 1/2 cup starter 2 teaspoons sugar 2 tablespoons oil 1/2 teaspoon salt I had the starter out on top of our hot water heater for about 20 hours before I started the bread. My starter is quite liquid; your proportions of flour to starter may well be different (I had a bunch of flops until I found these proportions worked for me), and you may need to add water if your starter is thick. I used the good old regular cycle. I bring this all up only for those who may, as I did, have had the ambition to make a real sour dough bread at least once. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #2 Recipe By :Norman Garrett : Quick & Delicious Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Fatfree Sourdough Breads Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup skim milk 3 tablespoons plain yogurt 1 cup flour Warm a quart jar or similar container by filling it with hot tap water and letting it sit for a few minutes. Heat the skim milk to 110 degrees, remove from the heat and stir in the yogurt. Drain the water from the jar and wipe it dry. Pour the milk - yogurt mixture into the jar and cover it. Plastic lid recommended. I rubber banded a piece of plastic wrap over the top. Place the mixture in a warm place and let it proof for 24 hours. For my warm place I placed the jar on top of the stove near a pilot light for the burners. Stir in the flour. Cover and leave in a warm place for three to five days. Mine was ready in 3 days. At the end of the period the starter should be bubbly and about the consistency of pancake batter. When it has reached this point put it 1 in the refrigerator for storage. At this point I went directly to the starter batter recipe - so I didn't refrigerate the starter first. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter Batter Recipe By :Norman Garrett : Quick & Delicious Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Fatfree Sourdough Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sourdough starter 1 1/2 cups flour 1 cup skim milk -- warm Remove the sourdough starter from the refrigerator and allow it to reach room temperature ( about 6 hours).Place 1 1/2 cups of starter in a 2 quart mixing bowl. Put the rest of the starter back in the refrigerator. Add the flour and skim milk and mix well. The batter should have the consistency of light pancake batter. Cover the bowl lightly ( I used a dish towel held on by a small notebook) and let it proof for 8 to 12 hours in a 85 to 90 degree area. After proofing use what batter you need for your bread. ( It can stay out for up to 3 days) Make sure you save at least 1 1/2 cups to replenish your starter. Return the remaining batter to the starter jar. Stir and refrigerate. >From: Gerard_Mcmahon@ftdetrck-ccmail.army.mil - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter: Drying And Re-Starting Recipe By :Sourdough Newsgroup Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Miscellaneous & Tips Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** How to dry and restart a culture from dadams@cray.com (David Adams) Drying: For long term culture storage, store your culture in dried powder form. Ed Woods book doesn't tell you how to do this right out, but I sort of discovered it on my own. Actually I believe it is an old trick. Spread a three foot long section of wax paper on the Table WAX SIDE UP. Smear one tablespoon of fresh culture around evenly and thinly over the surface of the wax paper. Let it dry overnight, and then scrape the dry flakes into a bowl and crunch them (Mortal & pestle style) into small pieces. Put the powder into a labeled zip lock bag and press the air out. The culture forms spores when it starts to dry out. The culture will store in a zip lock bag at normal temperatures like this for 6 months. It will store even longer in the frezer. I find that a zip-lock bag is very convenient way to carry a culture when traveling or moving. Make sure the bag is labled and don't flaunt those little bags of white powder! I find it convenient to do several sheets of wax paper at once. Then when friends ask for a start I spoon two teaspoons into a new bag, and carry it to work, or where ever I will see them next. Another reason I find this convenient is that if you own several different cultures, they don't all have to occupy a bottle in the fridge at once. And it is fairly easy to include a small zip-lock with a teaspoon or two of start in a letter. An easy way to share starts. Restarting: Dr. Wood recomends the following steps for activating dried sourdough cultures: Mix a couple of teaspoons of the dried powder with 1/2 cup of water at 95 to 100 deg F. Mix briefly and let stand for 15 min. Add 1/3 cup of white bread flour, mix well and proof for 24 hours at 85 deg. F. (My start needs 12 hours.) "The jar lid should not be tightened. During the first 12 hours the culture should be stirred once or twice as convenient. "At the end of 24 hours the culture should start to bubble but the time varies depending on which culture is to be activated. Regardless, add an additional 1/2 cup of 85 deg. F. water and 1/2 cup of flour. Then stir vigorously to whip some air into the mixture. Return it to your warm place for 12 hours. When the culture has a layer of foamy bubbles on the surface, it is ready to use. Some of the cultures will fully activate in 24-48 hours, but some may require 3 to 5 days. During this time, keep the culture at 85 deg. F., add water and flour at about 12 hour intervals and stir briskly." (Copied by permission from information sheet sent with culture sample from Sourdoughs International.) >From: "Steven A. Hocevar" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starters (Basic) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Fatfree Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water 1 Cup flour 4 Tablespoons Milk -- (or buttermilk) 2 Tablespoons sugar Combine all ingredients in a glass bowl and allow to stand in a warm place for a few days (or maybe a week). The starter will smell wonderfully sour and be about the consistancy of pancake batter when the fermentation gets going. To feed my starter, I always add equal parts of milk and flour along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour). I find that it is the sugar that really determines how quickly the starter recovers after a feeding. >From: JOEL MOZER - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Whole Wheat Bread, Mary Beth's Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Sourdough Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 2 cups bread flour 2 cups whole wheat flour 1 tsp salt 2 tsp sugar 2 tbsp canola oil 2/3 cup milk -- 110 degrees 1 cup sourdough starter Take 1 cup of starter and add 1 cup of flour and 1 cup of warm water (110 degrees). Mix well, cover with plastic and let proof in a warm draft-free area for 6 - 12 hours. Remove 1 cup of this culture for the recipe and store the rest in the refriferator for next time. Put ingredients in machine in the order shown. I have used both the regular white bread cycle and the sweet cycle with success. >From: Mary Beth Lohse - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soutine's Rosemary Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Vegetable & Herb Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 1 1/2 Tsp active dry yeast -- (2 1/2 tsp) 1/2 Cup bread flour -- (3/4 cup) 1 3/4 Cups whole-wheat flour -- (2 2/3 cup) 2 Tbsp wheat bran -- (3 tbsp) 2 Tsp dried rosemary -- (1 tbsp) 1 Tsp salt -- (1 1/2 tsp) 3 Tbsp vegetable oil -- (1/4 cup) 3 Tbsp honey -- (1/4 cup) 3/4 Cup water -- (1 C + 2 T) (Soutine's is Madge's bakery) JJ Larrea (jjl@panix.com) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Soy Muffins Or Quickbread Recipe By :ElMolino Mills, Best Recipes Serving Size : 1 Preparation Time :0:00 Categories : Bread Mailing List Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Nut & Seed Breads Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs -- separated 3 tablespoons brown sugar 1 tablespoon grated orange peel 1 tablespoon butter or margarine -- melted 1 1/2 cups soy flour 2 teaspoons baking powder 1 pinch salt 1 cup milk 1/4 cup raisins 1/4 cup chopped nuts To beaten yolks add brown sugar and orange peel and melted butter. Add dry ingredients alternately with the milk. Blend in stiffly beaten whites. fold in raisins and nuts. Place in tins or pan. bake 325 for 35 minutes or done Note: be sure to sift dry ingredients several times. Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spaghetti Bread Recipe By :DAK, Loafing It Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads International Breads Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tsp yeast 2 C bread flour 1 tablespoon sugar 1 tsp garlic salt 1/3 C grated Parmesan cheese 1 teaspoon Italian seasoning 1 tablespoon olive oil 1 C warm water 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: kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - - NOTES : Great with Italian meals. * Exported from MasterCook * Spanish Hard Rolls (Bolillos) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads, Quick/Muffins/Rolls Dough Cycle Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (I use rapid-rise) 1 teaspoon salt 5 1/2 cups bread flour -- (5 1/2 to 6) 2 cups warm water 1 tablespoon honey 1 tablespoon cornstarch 2 1/2 teaspoons water Makes 16 rolls In large mixing bowl, combine yeast, salt, and 5 cups flour. On low speed, mix until blended. Add honey and 2 cups of warm water. With flat beater, mix approximately 2-3 minutes until mixture becomes thick. Change to dough hook, and continue kneading for approximately 7 minutes, adding remaining flour in 1/2-cup increments during first 4 minutes of kneading. Place dough in greased bowl; turn greased side up. Cover and let rise in warm place until doubled, about 1 hour. Punch down; cover and let rise 15-20 minutes more. Divide dough into 16 equal parts. Shape each part into oblong, about 5 inches long. pinch ends to form points. Place on greased baking sheets. Make slash about 3 inches long and 1/2-inch deep the length of the roll. Cover and let rise until doubled, 40-60 minutes. Preheat the oven to 375 degrees Fahrenheit. Mix together cornstarch and 2-1/2 tsp. water; brush gently on rolls. Bake until rolls are golden brown, about 35-40 minutes. Serve warm. NOTE: these rolls freeze very well. >From: cmathew@iadfw.net (Craig & Joan Mathew) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Special Strawberry Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit and Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups strawberries -- frozen, whole,thawed, --unsweetened, (reserve juice) 1 3/4 Cups flour 1 Teaspoon baking soda 1/4 Teaspoon baking powder 1/2 Teaspoon salt 1/2 Teaspoon cinnamon 1/2 Cup butter 1 Cup sugar 2 Large eggs 1/4 Cup Strawberries -- Liquid From Reserve 1 Tablespoon lemon juice Preheat oven to 350F. Puree' strawberries using blender, food processor or strainer. You should have about a cup of puree. Mix flour, baking soda, baking powder, salt and cinnamon in large bowl. Cream butter. Using medium bowl, add sugar, then eggs until well combined. Alternately, add dry ingredients, strawberry juice and lemon juice to butter mixture, beginning and ending with dry ingredients. Stir in strawberry puree. Pour batter into standard size loaf pan or two smaller loaf pans that have been well greased. Bake until a toothpick inserted comes out clean, about 1 hour for full-sized loaf or 50 minutes for smaller loaves. Cool 10 minutes in pan: turn out on wire rack to finish cooling. Wrap and store 24 hours before slicing (it tends to fall about if sliced before that). This is really good with whipped cream on top. Yield: 1 reg loaf or 2 mini loaves >From: Scott & Shala Lamothe - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread Recipe By :Deborah Rech Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Wonderslim 9 Oz Water 1 Tsp Salt 1 C Spelt Flour 2 C Bread Flour -- white 3 Tbsp Sugar 1 Tsp Active Dry Yeast -- Red Star (if using Fleischmann's may need more) Original recipe called for 2 T butter or margarine instead of Wonderslim. I use the standard bread cycle, light crust setting. This loaf is milder than whole wheat, but has more character than white bread. If you choose to use whole wheat flour (which I think would overwhelm the flavor of the spelt), you would need to add a little gluten to help the rise -- maybe one rounded tablespoon. >From: dsr@philabs.Philips.COM (Deborah Rech) Formatted into MasterCook II by Reggie Dwork reggie@netcom.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread #2 Recipe By :Deborah Rech Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Low Fat Wheat-Free Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Canola Oil 4 Oz Milk 5 Oz Water 3 Tbsp Molasses 1 Tsp Salt 1/4 C Rolled Oats 1 C Spelt Flour 2 C Bread Flour 1 tsp Active Dry Yeast -- Red Star-better rise I originally had put a little gluten in the above recipe and it came out a little too light. This further confirmed my belief that spelt must have a good gluten content. >From: dsr@philabs.Philips.COM (Deborah Rech) Formatted into MasterCook II by Reggie Dwork reggie@reggie.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spelt Bread #3 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon yeast 2 cups spelt flour -- (Arrowhead Mills) 1/4 cup vital wheat gluten 1 tablespoon dry milk 2 tablespoons sugar 1 teaspoon salt 1 tablespoon butter 7 ounces water -- (7/8 cup) I used the standard white-bread cycle. Thanks to help from Ann Miner and Susan Chapin, I baked a palatable loaf of spelt bread this week. It tastes and smells very much like whole wheat bread, but somewhat milder. I liked it. My three-year-old son ate it without remark, but the eight-year-old refused to try it. My wife doesn't care for whole-wheat bread, and didn't care for this, either. >From: ephraim@stonewire.com (Ephraim Vishniac) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Pepper/ Fennel Bread Recipe By :Larry Ziegler (CHEFLZ@AOL.COM) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread Mailing List Bread-Bakers Mailing List Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light whole wheat bread dough 2 teaspoons onion flakes 1 1/2 teaspoons black pepper 2 teaspoons fennel seed 2 teaspoons garlic powder This recipe is for a 1.5 automatic breadmaker loaf, for 1 lb. loaf decrease spices by 1/3. (or an oven bake recipe to make 1 lg. loaF: for oven baked bread, follow the recipe that you use directions for kneading, yeast, rising, & baking. Use a recipe for a light whole wheat bread, add to the flour:2 teaspoons of onion flakes,& 1.5 teaspoons of black pepper,2 teaspoons of Fennel Seed,& 2 teaspoons of garlic powder,& follow the recipe that you use. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Light Wheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Low Fat Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Light Whole Wheat Bread Dough 2 Teaspoons fennel seed 2 Teaspoons onion flakes 2 Teaspoons pepper 2 Teaspoons garlic powder GOOD, BUT SOMEWHAT SPICY: FOR 1.5 LB. MACHINES: use a Light Whole Wheat Recipe(or White), BUT also add 2t. Fennel Seeds,2t. onion flakes,2t. pepper.& 2t. Granulated Garlic Powder,& then proceed to mix,knead etc.(in the machine). - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sponge Method Recipe By :(Darrell Greenwood) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dough Cycle Miscellaneous & Tips Starter Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** You can use an very small amount if you give it time to multiply. This is a sponge method of making bread that I am just trying out and it is producing raves from the family. 1/2 tsp of yeast, half your flour, all your liquid, your sugar. Mix for 5 minutes and reset the bread machine and let sit for a couple of hours (this is the sponge and the yeast are multiplying quite nicely at this point). Add the rest of the ingredients (in my case flour, 1 tsp salt (flavor, dough conditioner), 1 tbs oil (dough conditioner, anti-staling), 80mg vitamin C (dough conditioner)), restart the machine and process for dough. Put in bread pan, let rise and bake. Result, in my case, more flavor and a chewier texture. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sqaw Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made International Breads Low Fat Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon yeast 1 tablespoon salt 1/2 Cup dark brown sugar 3 Cups warm water 1 Cup molasses 1 Cup oil 4 Cups whole wheat flour 8 Cups white flour -- (8 to 9) Here is a sqaw bread recipe, a bit different. This is baked not fried. Dissolve yeast in 3 cups warm water with salt and brown sugar, covered with plastic for 1 hour until mixture is thick and cracking looking on surface . Stir in molasses and oil, whole wheat flour and 7 cups of white flour and stir to form a dough. Knead on a flour surface until smooth and elastic, adding more white flour as needed. Transfer to an oiled bowl and cover and let rise triple about 3 or 4 hours.Punch down and let rise triple again, about 1 hour or so. Punch down and divide dogh in half.Form each loaf into a 14 inch long by 3 1/2 inch high loaf and arrange opn baking sheets.Let rise in a warm place about double, about 40 minutes. Bake in a slow, 300 degree oven about 1 hour to 1 hour and 15 minutes until tested done. Transfer to racks to cool. Makes 2 loaves Joan,"Flour Power" >From: LIR119@delphi.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squaw 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 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg yeast 1 tablespoon brown sugar 2 cups bread flour 1 cup whole wheat flour 1 cup rye flour 1/4 cup nonfat dry milk powder 1 1/2 tsp salt Liquify in blender then add on top of above 1 1/4 cup warm water 2 3/4 Tbl oil 2 Tbl honey 2 Tbl raisins 2 Tbl brown sugar Ingredients should be at room temperature. Liquids (and 'warmed' ingredients) should be at 120-130 degrees. Add ingredients in order given. Setting: white bread - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Squaw Bread #2 Recipe By :"The Art of American Indian Cooking" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fatfree Hand Made International Breads Low Fat Whole Grain & Cereal Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Cups flour 2 Tbs baking powder 1 Tsp salt 1 Tb melted butter 2 Cups milk Cooking oil for frying Sift 4 cups flour with baking powder and salt. Combine milk and melted fat. Place flour mix in a large bowl and add the liquid ingredients, a little at a time, beating them in at first with an egg beater. When the 4 cups have been worked to a soft dough, lightly flour a board with part of the remaining flour. Knead dough lightly, working in the flour. Divide the dough into 3 parts and shape each into a round about 1/8" thick of a diameter to fit the sikllet you plant to fry in. Pour oil into heavy skillet about 1/4" deep. Heat oil and brown breads quickly, one at a time until golden on both sides. (This is obviously a modernized version ) (makes 3 flat, round loaves, about 10" in diameter, 1/2" thick) "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson. Pat in Oregon >From: RPatter927@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * State Fair's Best Cherry-Apple Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fatfree Fruit and Spice Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup water -- lukewarm, 80 deg F 1/2 Tsp almond extract 1/2 Tsp vanilla extract 2 1/2 Cups bread flour 2 Tbs dry milk 1 1/2 Tbs sugar 1 1/2 Tsp salt 1 Tsp cinnamon 1 Tsp orange rind -- grated 2 Tbs butter or margarine -- cut in 4 pcs 2 Tsp active dry yeast -- OR --1 1/2 tsp Rapid Rise yeast 1/2 Cup cherries -- to 1/3 C, Montmorency, --slightly chop OR dehydrated cherries 1/3 Cup apples -- dehydrated, --slightly chopped This recipe was the first-place winner in the Fleischmann's Yeast bread machine competition at the Minnesota State Fair held last week. It was created by Renee Janaas-Johnson of Brooklyn Center, MN, who used a West Bend ABM. I haven't tried it yet, but it sounds great. Hope you enjoy it. >From: BunnyMama@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Stollen Recipe By :(Stephanie da Silva) Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Holiday Breads International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup raisins -- optional 5 Cups flour -- sifted 1 Cup candied fruit -- mixed 1 Teaspoon lemon peel 1/4 Teaspoon mace 1/2 Cup sugar 1 Cup chopped almonds 2 Eggs 1/4 Cup orange juice 1/2 Cup milk 1 Cup butter 2 Tablespoons sugar 1 Package dry yeast 1/2 Teaspoon cinnamon 1/2 Cup warm water Creamy frosting Combine raisins, if used, candied fruits, lemon peel and mace with orange juice. Allow mixture to stand, covered, about one hour or overnight refrigerated. Sprinkle yeast on warm water; stir to dissolve. Meanwhile, scald milk; add 1/2 cup sugar and 1/2 cup butter. Cool to lukewarm. Add 2 cups flour, eggs and yeast to milk mixture. Beat with electric mixture on medium speed for two minutes. Stir in fruit mixture and enough remaining flour, a little at a time, to make a dough that leaves the sides of the bowl and that can be handled easily. Turn onto lightly floured surface; knead until smooth and satiny, about 5 minutes. Place in lightly greased bowl; turn dough over to grease top. Cover and let rise in warm place until doubled, about two hours. Punch down dough; turn onto surface, knead a few times and divide in half. Cover and let rest five minutes. Roll each half into a 15 x 9" oval. Melt remaining 1/2 cup butter; brush part of it over each oval, saving what is not used for frosting. Sprinkle with two tablespoons sugar mixed with cinnamon. Fold each oval lengthwise in half to make a big Parkerhouse roll. Carefully lift folded-over rolls to a greased baking sheet and curve the ends slightly. Cover and let rise until doubled, 1 to 1 1/2 hours. Bake in moderate oven 350 degrees F. about 35 minutes, or until loaves are golden. While hot, brush with Creamy Frosting and decorate with colored sprinkles. Makes two large loaves. Creamy Frosting: To 1 cup sifted confectioners sugar add 1 tablespoon cream or milk and 1/4 cup melted butter. Stir until smooth. - - - - - - - - - - - - - - - - - - -