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z@fybits.com (Z Pegasus)
Sat, 19 Aug 1995 21:17:14
v006.n034.9
r@> From: Ruth Greenwood <rgreenwo@indiana.edu>
r@> gluten?  I don't mind wheat flour, but since my husband is allergic to
r@> gluten, I don't want our daughter to have more gluten than that found

Ruth,
  I have several gluten-free recipes, and some info on a gluten-free list
that may help you:

  If you find someone that is gluten intolerant we'd love to have them join
  the mailing list. It is at <listserv@sjuvm.stjohns.edu>. To join, send a
  message to the listserver with SUB CELIAC yourfirstname yourlastname in the
  body of the message.

- ------------------------------
a@> From: ATMCDANIEL@ALPHA.NLU.EDU
a@> Subject: Yeast Biscuits in Bread Machine??
a@> I still have not received any recipes for the above...so, if everyone
a@> thinks someonelse has sent me one...wrong!!  Please send if you have one.
a@> I have one that is not for the bread machine but I had to reduce the
a@> incredients and it just didn't work out!!!

Nell,
   Not sure exactly what you're looking for - here are a bunch of rolls, etc.
for the bread machine.
              Bobbi
              z@fybits.com

MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Dinner Rolls
 Categories: Machine, Rolls, Dough
      Yield: 12 servings

      1 c  Water; warm
      1    Egg
      3 tb Vegetable oil
      3 tb Sugar
      1 ts Salt
      2 c  Bread flour
      1 c  Multi-grain flour
    1/3 c  Dry milk powder
      2 ts Active dry yeast

  Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon
  completion of the dough cycle, remove dough and form rolls, place on a
  greased baking sheet, cover with a towel and let rise in a warm,
  draft-free location for 30 to 40 mins. Bake in a preheated 400° oven
  for 15 to 18 mins.

  NOTES : Make your own multi-grain flour blend or buy a blend from a
  health food store or mail order catalog.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Hard Rolls
 Categories: Machine, Rolls, Dough
      Yield: 12 servings

  1 1/4 c  Water; warm
      1    Egg white
      1 tb Vegetable oil
      1 tb Sugar
  1 1/2 ts Salt
      3 c  Bread flour (up to 3 1/2 cup
      2 ts Active dry yeast

  Recipe by: The Bread Machine Cookbook V - ISBN 1-55867-093-9 Upon
  completion of the dough cycle, remove dough. Form rolls, place on a
  greased baking sheet, cover with a towel and let rise in a warm,
  draft-free location for 30 to 40 mins. Bake in a preheated 400° oven
  for 12 to 15 mins.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Mom's Bread Rolls for the Bm
 Categories: Rolls, Machine, Dough
      Yield: 24 servings

           * JAN CARGILL ** VHPK03A
    2/3 c  Milk
    2/3 c  Water
  1 1/3 tb Sugar
    1/2 tb Salt
      1 tb Shortening
      1 pk Yeast or 1 env. 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.
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Tea Scones
 Categories: Diabetic, Fruits, Scones, Machine, Dough
      Yield: 8 servings

MMMMM----------------------BASIC TEA SCONES---------------------------
      1 c  Flour;
      1 ts Baking powder;
    1/4 ts Salt
      1 tb Sugar Replacement;
    1/4 c  Margarine; cold
      1    Egg
    1/4 c  Evaporated milk;
           -freeze the rest
           Stir one of the following
           Into the flour mixture for
           Tea Scones listed below
MMMMM------------------------DRIED APPLE-----------------------------
      8    Chopped apple halves;
           Food Exchange 1 STRACH/BREAD
           1/4 FRUIT CAL: 44
MMMMM-----------------------DRIED APRICOT----------------------------
      8    Chopped apricot halves;
           Food Exchange 1 STARCH/BREAD
           1 1/4 FRUIT CAL: 44
MMMMM-------------------------CRANBERRY------------------------------
    1/4 c  Cranberry; chopped
           Food Exchange 1 STARCH/BREAD
           CAL: 34
MMMMM---------------------------DATES--------------------------------
      8    Chopped dates;
           Food Exchange 1 STARCH/BREAD
           1/2 FRUIT CAL:54
MMMMM---------------------------LEMON--------------------------------
      1 tb Lemon peel;
           Food Exchange:1 STARCH/BREAD
           CAL: 34
MMMMM---------------------------ORANGE--------------------------------
  1 1/2 tb Orange peel; grated
           Food Exchange 1 STARCH/BREAD
           CAL: 34
MMMMM-----------------------DRIED PEACHES----------------------------
      8    Chopped peaches halves;
           Food Exchange 1 FRUIT
           1/2 STARCH/BREAD CAl: 44
MMMMM--------------------------RAISINS-------------------------------
      4 tb Raisins;
           Food Exchange 1 STARCH/BREAD
           1/4 FRUIT   CAL: 44

  Sift flour, baking powder, salt and sugar replacement.  Cut in cold
  margarine as for pie crust.  Beat egg and evaporated milk together
  thoroughly; into flour mixture.  Knead gently on lightly floured
  board. Divide the dough in half; roll each half into a circles.  Cut
  the into quarters.  Place on lightly greased cookie sheet.  Brush
  tops with milk. Bake at 450f for 15 minutes or until done Food
  Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
  CAL: 34

  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
  to you and yours via Nancy O'Brion and her Meal-Master
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Scottish Scones
 Categories: Diabetic, Scones, Machine, Dough
      Yield: 16 sweet ones

      1 c  Unbleached a-p flour;*
           -*a-p=all-purpose flour
      1 c  Whole-wheat flour;
      1 ts Baking powder;
    1/2 ts Salt;
      4 tb Whipped butter;
           -(not me!! not on your life)
      1 c  Buttermilk;
    1/2 c  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 your via Nancy O'Brion and her Meal-Master
MMMMM