Here are some recipes I posted to another list that Reggie asked me to
post to this list. I hope everyone enjoys them.
Chris
In this post:
Calzone
Italian Garlic/Pepper Bread
Picante Bread
Shaker Herb Bread
Stuffing Bread
Sweet Potato Pecan Bread
& for those who love chili peppers & think eating bread can't be painful
:
Red Savina Bread
* Exported from MasterCook *
Calzone
Recipe By : Donna German
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/3 cups water
2 tablespoons olive oil
2/3 teaspoon salt
1/2 teaspoon oregano
4 cups bread flour
2 1/2 teaspoons active dry yeast
***SPINACH FILLING***
10 1/2 ounces frozen chopped spinach
garlic powder -- to taste
2 tablespoons olive oil
1 cup provolone cheese -- grated
1 cup mozzarella cheese -- grated
Remove dough from machine and roll it into circles of approximately 8
inches. Spread filling on one half of the circle leaving a border around
it for closing. Close the calzone by folding the unfilled side on top
of the filled side and crimping the edges closed with your fingers or a
fork. Place on a lightly greased baking pan. Let rise approx. 30
minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30
minutes or until puffed and golden. (I bake them at 485 degrees for 15
minutes in my oven.) The original recipe says to put 1 1/2 to 2
tablespoons each or ricotta and grated mozzarella cheese in each
calzone. >> My favorite filling is the following......
SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder
until all water has evaporated. (I squeeze out excess liquid first) Mix
cheeses into spinach. You may substitute frozen chopped broccoli for
spinach.
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NOTES : I LOVE these!!! I serve them with a spaghetti sauce that has
sausage, peppers, onions, mushrooms, etc. and they are GREAT! Hope you
enjoy them! I used to eat them at the mall and wish I knew how to make
them! Let us know what you think! This recipe that we use is found in
Donna German's book II.
* Exported from MasterCook *
Italian Garlic/Pepper Bread
Recipe By : Mike McGee
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups water
1 1/4 teaspoons salt
1 teaspoon sugar
3 cups bread flour
2 1/2 teaspoons active dry yeast
1/2 teaspoon garlic powder -- (or to taste)
1/2 teaspoon very coarsely ground pepper -- (or to taste)
1/2 cup parmesan cheese -- up to 1 cup
cut in 1/2 inch squares.
Add the final three ingredients ans late as possible in the final
kneading stage. The bread is better if the islands of cheese are
identifiable and if the pepper does not get GROUND into the dough by the
kneading process.
NOTES : I enjoyed this bread at an Italian restaurant, so I tried to
match it as close as I could. Used the basic recipe from Italian bread
in "The Bread Machine Cookbook" (#1) and add the garlic and pepper. Good
luck. Hope this works out for you. Please let me know of your
improvements on this very basic recipe. Mike McGee in Palatine, IL
Formatted by Elaine Radis BGMB90B; April '93
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NOTES : NOTES : I enjoyed this bread at an Italian restaurant, so I
tried to match it as close as I could. Used the basic recipe from
Italian bread in "The Bread Machine Cookbook" (#1) and add the garlic
and pepper. Good luck. Hope this works out for you. Please let me know
of your improvements on this very basic recipe. Mike McGee in Palatine,
IL Formatted by Elaine Radis BGMB90B; April '93
* Exported from MasterCook *
Picante Bread
Recipe By : Sharon Sanford
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups pace picante sauce
2 cups bread flour -- * see note
1/2 cup cornmeal
1 1/2 teaspoons active dry yeast
Place ingredients in breadmaker per machine's instructions.
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NOTES : NOTES : Try this if you like spicy taste, almost no fat and no
cholesterol. I use Pace medium picante, it's GREAT! Susan Sanford
Posted on Bread & Pizza, 2/16/93. Formatted for MM by Joyce Burton,
PDPP83A.
*Gold Medal Better for Bread Flour "Light Wheat" Works great in this
recipe.
* Exported from MasterCook *
Shaker Herb Bread
Recipe By : The Ultimate Bread Machine Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/4 teaspoons 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 sugar
4 tablespoons powdered milk
1 tablespoon butter or margarine
1 cup water
1 large egg
1 teaspoon lemon juice
Place all ingredients in machine and push start! Do not use timer.
Yield: 1 loaf
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NOTES : From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Posted on
NVN #133986 by Laguda on 06/11/94, MM format
* Exported from MasterCook *
Stuffing Bread
Recipe By : More Recipes For Your Bread Machine Bakery by R. W.
Langer
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 small loaf
1 cup vegetable broth -- or water
2 teaspoons olive oil
1 teaspoon unsulfured molasses
2 cups all-purpose flour -- unbleached
1/2 cup uncooked oatmeal -- not instant
1/2 cup cornmeal
2 tablespoons parsley -- dehydrated
1 tablespoon onion flakes -- dehydrated
1 teaspoon rosemary -- crumbled
1 teaspoon rubbed sage
1/2 teaspoon thyme -- crumbled
1/2 teaspoon pepper
1/4 teaspoon garlic powder -- or
1 clove garlic -- minced
1 tablespoon vital wheat gluten
1/2 teaspoon salt -- to 1 1/2 tsp.
1 1/2 teaspoons active dry yeast
1 large loaf
1 1/2 cups vegetable broth -- or water
1 tablespoon olive oil
2 teaspoons unsulphured molasses
3 cups all-purpose flour -- unbleached
3/4 cup uncooked oatmeal -- not instant
3/4 cup cornmeal
3 tablespoons parsley -- dehydrated
4 teaspoons onion flakes -- dehydrated
1 1/2 teaspoons rosemary -- crumbled
1 1/2 teaspoons rubbed sage
1 teaspoon thyme -- crumbled
1 teaspoon pepper
1/2 teaspoon garlic powder -- or
2 cloves garlic -- minced
1 tablespoon vital wheat gluten
1 teaspoon salt -- to 2 tsp.
2 teaspoons active dry yeast
Pour the water or broth into your machine's baking pan & add the oil &
molasses, unless the instructions that came with your machine call for
placing the yeast in the bottom of the pan & reserving the liquids for
last,adding them after the dry ingredients. Measure in the flour,
oatmeal, cornmeal,parsley, onion, rosemary, sage, thyme,pepper, garlic,
salt, & yeast. If your machine has a separate yeast compartment, spoon
the yeast in there. Don't let the yeast come in contact with liquids or
salt. Use the rapid bake cycle for this loaf.
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NOTES : Chris' Notes: Great bread to use for making stuffing or
excellent sliced to make a turkey sandwich!
MC formatted by Christopher E. Eaves<cea260@airmail.net>
* Exported from MasterCook *
Sweet Potato Pecan Bread
Recipe By : The Ultimate Bread Machine Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons active dry yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons salt
2 tablespoons brown sugar -- dark
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup sweet potatoes -- mashed, cooked
3/4 cup water
3 tablespoons raisins -- dark
1/3 cup pecans -- chopped
Place all ingredients in machine and push start! Use raisin bread cycle,
adding fruit and nuts at beep.
Yield: 1 loaf
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NOTES : From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Posted on
NVN #133986 by Laguda on 06/11/94, MM format
* Exported from MasterCook *
Red Savina Bread
Recipe By : Jim Campbell Mild to Wild Pepper & Herb Co.
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1/2 cup V-8® vegetable juice
1/2 cup water -- * see note
1 teaspoon salt
1 1/2 tablespoons dry milk powder
1 1/2 tablespoons brown sugar
1 tablespoon sorghum -- or honey
1 1/2 teaspoons bread machine yeast -- or
2 teaspoons active dry yeast
2 tablespoons butter
2 ounces ground dried Red Savina Habanero powder
Heat liquid ingredients to about 100 F. Pour into cannister. Put in
dry ingredients, yeast last. Set machine to desired finish. Done.
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NOTES : Jim's Notes:(all wheat flour may be used, but not all white- the
Savina (tm) seems to go good with wheat breads while white has too
little flavor for it IMHO) I'll leave it to individuals to try and
figure out how to adapt this to their own style of breadmaking. Like I
said, this is for one of those auto bread machines simply becuase I
don't know how to bake bread otherwise. If it ain't easy, I ain't got
time to do it. I'm sure there are lots of different herb combinations
that could be used as well. Hope you all have fun with this!
Jim Campbell, Mild to Wild Pepper & Herb Co.
Chris's Note:*I sometimes use low sodium vegetable or chicken broth in
place of the water.