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2 bread recipes

Reggie Dwork <reggie@reggie.com>
Thu, 01 Feb 1996 21:43:38 -0800
v006.n066.3
Here are a couple of breads I made today...they are really wonderful...

Reggie

                    *  Exported from  MasterCook II  *

                Brother Juniper's Santa Rosa Struan <R T>

Recipe By     : Rustic European Breads From Your Bread Machine
Serving Size  : 16   Preparation Time :0:00
Categories    : Bread Machine                    Grains
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
                        1 1/2 Lb Loaf: -- (1 lb loaf):
   2 1/2  Tsp           Active Dry Yeast -- (2 t)
   3 1/2  C             Bread Flour -- (2 C)
     1/4  C             Polenta -- uncooked, (2 T)
     1/4  C             Rolled Oats -- (2 T)
     1/4  C             Brown Sugar -- (2 T)
     1/4  C             Wheat Bran -- (2 T)
   2      Tsp           Salt -- (1 t)
     1/4  C             Brown Rice, Cooked -- (2 T)
   2      Tbsp          Honey -- (1 T)
     1/2  C             Buttermilk -- (1/4 C)
   1      C             Water -- PLUS
   2      Tbsp          Water -- *NOTE,
                         -- (1/2 C + 1 T)

Book by Linda West Eckhardt and Diana Collingwood Butts

*NOTE: The amount of water will vary according to the moistness of the 
rice.

Basic Bread Setting

Process the ingredients according to your manufacturer's instructions for 
a basic bread setting.  This recipe was developed using just-cooked rice.  
If your rice has been sitting in the refrigerator overnight, you may need 
an extra tablespoon or so of water.  If your machine has a light crust 
setting, you might want to try it.

Remove the bread from the bread machine pan to a rack to cool.  Wrap to 
store in aluminum foil or ina clean, brown paper bag.

This is WONDERFUL!!

Entered into MasterCook II and tested for you by Reggie Dwork 
<reggie@reggie.com>

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                    *  Exported from  MasterCook II  *

                    Pain Au Citron (Lemon Bread) <R T>

Recipe By     : Rustic European Breads From Your Bread Machine
Serving Size  : 16   Preparation Time :0:00
Categories    : Bread Machine                    Grains
                Fatfree

  Amount  Measure       Ingredient -- Preparation Method
- --------  ------------  --------------------------------
   2 1/2  Tsp           Active Dry Yeast
   1 1/2  C             Rye Flour -- medium
   1 1/4  C             Bread Flour
   2      Tsp           Gluten Flour, 100%
   1                    Lemon Zest -- grated zest -1 lemon
   1      Tsp           Salt
   1      C             Water -- PLUS
   3      Tbsp          Water

Book by Linda West Eckhardt and Diana Collingwood Butts

Dough Setting
Makes two 6 x 4" oval loaves

The addition of lemon zest to a rye and wheat bread yields a 
citrus-scented bread you'll love with seafood and pates.  Shape the breads 
like big lemons.  The crust will be golden brown, and the crumb dense and 
aromatic.  The bread keeps at least 3 days wrapped in nothing but a paper 
bag.

Place all ingredients in the bread machine pan and process on the dough 
setting, then remove to a lightly floured surface and punch down.  Knead a 
moment or two, then divide the dough into two pieces.

Shape each piece into a football (or lemon) shape - a short, thick oval 
with pointed ends.  Place on parchment paper sprinkled with cornmeal and 
set on a baking sheet.  Cover with plastic wrap and let the dough rise in 
a warm, draft-free place until almost doubled in bulk, no more than 1 hr.  
Make 3 quick, slashes in the top of each risen loaf.

While the dough is rising, preheat the oven to 450 deg F.  Bake until 
golden brown and done through, about 30 min.  Remove to a rack and cool 
thoroughly before slicing.

This is quite tasty.

Entered into MasterCook II and tested for you by Reggie Dwork 
<reggie@reggie.com>

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