This action might not be possible to undo. Are you sure you want to continue?
Bread Machine Recipes
by Tony van Roon
Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010
Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread
Bread Recipes for the Breadmachine
Bread Recipe of the Month!
Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.
Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast Select desired setting: press start.
This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute. August 1996 - Grape-Raison Bread This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Bread Recipes for the Breadmachine
This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups
Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,
June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.
Milk Vegetable Oil Sugar Cinnamon Salt
1 tbs. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. Raisin Bread Cycle. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. Select: Sweet or Basic Medium cycle.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. Large 1-1/3 cups 2 tbs. 2/3 tsp. 1/2 med. try toasting it. 1/2 tsp. 1/2 tsp. If any is left over and gets cold. 1/3 tsp.sentex.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1-1/2 tbs. so a little flour may have to be added to adjust the consistency. 2 tbs. Light setting (or the equivalent setting for your machine). 1 cup 1 cup 1 tsp. 1/3 tsp. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. Cool. Apples add moisture to the dough. April 1996 . This bread tastes best when served warm. 1/4 tsp.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. Push Start. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. May 1996 . or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Medium 1 cup 1-1/2 tbs. 3 cups 1-1/2 tsp. Sprinkle a little cornmeal on the dough after the second rising.ca/~mec1995/recipes/bm-bread/broden. Select Basic Wheat cycle. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. slice and toast for a real treat in the morning. 2 cups 2 cups 2 tsp.htm[11-Sep-11 02:19:34] .
Buttermilk Cheese Bread (Makes 1-1/2 lb. so it keeps well.Honey and Oats Bread (Makes 1-1/2 lb. Back to the Kitchen http://www. with a great aroma.sentex.ca/~mec1995/recipes/bm-bread/broden.net). loaf) This is a delicious and moist bread. so 10 to 15 minutes after adding the fruit.Mixed Fruit Bread (Makes 1-1/2 lb. but more important a great taste. loaf) Do not use timer with this recipe.. loaf) This recipe was sent to us by. If too wet.htm[11-Sep-11 02:19:34] . James Patelli (jpatelli@digital. Feb. Jan. 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2-3/4 cups bread flour 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast or(1 package yeast) Note#1: Select LIGHT CRUST:. 1996 . 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast. softened 3-1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast or 2-1/2 tsp bread machine yeast 1-1/4 cups mixed dried fruit 1/2 cup chopped nuts Note #1: Add the fruit and nuts 15 minutes after you press the START button.LIGHT BAKE Note#2: all ingredients at room temp. add additional flour. The acid in the buttermilk also retards the growth of mold. and milk at 75-85 °F. If too dry. check mixture.Bread Recipes for the Breadmachine March 1996 . add 1 or 2 tablespoons water. 1996 . 1-1/3 cups water 2 tablespoons butter or margarine. Note #2: Moisture in dried fruit varies. James wrote: This is one of my favorite. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above.
Add ingredients to the bread machine pan in the order suggested by the manufacturer. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20.ca/~mec1995/recipes/bm-bread/bm-egg. Recommended cycle: Basic/white bread cycle. The milk was preheated a bit to make the dough rise better and bigger. All in all a lot of work to re-figure out this recipe. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. Same for the 1 pound variety although I don't have a picture. add 1 tablespoon of finely shredded lemon or orange peel with the flour.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. cool on wire-rack. This recipe was overhauled and revamped on 9-20-2003. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups 1 Tablespoon butter or margarine 2 Tablespoons 3/4 teaspoon salt 1 teaspoon 1 large egg(s) 1 2-3/4 cups All Purpose flour 3-1/2 cups 2 Tablespoon sugar 2 Tablespoons 1/2 Tablespoon Honey 1 Tablespoon 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons 2 teaspoons grated orange rind 1 Tablespoon Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left.htm[11-Sep-11 02:19:40] . the 1-1/2 pound version turned out quite well. I owe it all to my sister-in-law. Remove bread from pan. use the California type oranges. medium/normal crust color setting.sentex. 2003 http://www. For best results. In regards to the orange. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. For a refreshing hint of citrus. Bing van Kampen. they are natural orange and don't contain dye (Californian Salustiana variety is perfect).
whole grain. add 1 tablespoon gluten to either size recipe. cool on wire-rack. If you like.ca/~mec1995/recipes/bm-bread/bm-rye. try adding gluten to whole wheat. and structure.htm[11-Sep-11 02:19:46] .5 pound recipes. substitute dill or fennel seed for the carway seed. Remove bread from pan. texture. light or medium/normal crust color setting. Add ingredients to the bread machine pan in the order suggested by the manufacturer. See adding gluten tip below. Use 1 tablespoon gluten for both the 1-pound and 1. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle.sentex. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 cup plus 2 tablespoons 1 tablespoon light molasses 2 tablespoons 1 tablespoon butter or margarine 1 tablespoons 3/4 teaspoon salt 1 teaspoon 1 2/3 cups bread flour 2 1/2 cups 2/3 cup medium rye flour 1 cup 1 tablepoon packed brown sugar 2 tablespoons 2 teaspoons dutch cocoa powder 1 tablespoon 1/2 teaspoon whole carway seeds 3/4 teaspoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Gluten is available in the health food store or if lucky in your local supermarket. The time-bake feature can be used.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. (If basic/white bread setting is used. If your machine lacks this cycle. Back to Bread-Machine Recipes http://www. which comes in handy when making whole grain breads. and rye bread recipes to improve loaf height.
1 teaspoon at a time. If dough is too soft of sticky. If dough is too dry of stiff or too soft or slack. -To assure accuracy. If dough is too stiff or dry.ca/~mec1995/recipes/bm-bread/bm-sbred.Basic Sourdough Bread Basic Sourdough Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup 1/4 cup water 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 2 cups bread flour 3 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. adding the yogurt with the milk. Time-bake feature can be used. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency.htm[11-Sep-11 02:19:50] . if should form a soft.sentex. Adjust dough consistency -. smooth ball around the blade. Add ingredients to the bread machine pan in the order suggested by the manufacturer. -Before trying the timed baked feature. add additional liquid. measure the starter while it's chilled. It will start to rise. 1 teaspoon at a time.see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle. then let it come to room temperature before using it. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. until dough is of the right consistency. if necessary add enough water to get the desired consistency before measuring. Back to Bread Machine Recipes http://www. medium/normal color setting. (Yogurts vary in moisture content. add additional bread flour.
ca/~mec1995/recipes/bm-bread/bm-sdb.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer.htm[11-Sep-11 02:19:57] .see Adjusting Dough Consistency tip below. adding sourdough starter with the yeast. Back to Bread-Machine Recipes http://www. add additional bread flour. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. if should form a soft. If dough is too soft of sticky. Adjust dough consistency -.) Recommended cycle: Basic/white or French bread cycle. medium/normal color setting. 1 teaspoon at a time. If dough is too stiff or dry. add additional liquid. until dough is of the right consistency. 1 teaspoon at a time.Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -.sentex.
When cycle is complete. Back to Bread-Machine Recipes http://www. Baking time will vary with the pizza-size and selected toppings.sentex. 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add pineapple to make it 'Hawaiian'. Roll or press to fit into prepared pan(s). and mozzarella and cheddar cheese mix. red onion. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If necessary.ca/~mec1995/recipes/bm-bread/bm-bpizz. Adjust dough consistency -.htm[11-Sep-11 02:20:04] . Here is my favorite combo: red or yellow pepper. Lightly oil the pizza pan(s).(see Adjusting Dough Consistency tip below). knead in additional flour to make dough easy to handle. Recommended cycle: Dough/manual cycle. sprinkle lightly with cornmeal. remove dough to lightly floured surface. tomato. Bake at 425°F for 20 to 25 minutes or until done.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. mushroom.
Braid by bringing left rope under center rope. Lightly beat egg yolk and one tablespoon of water. cover loosely with foil to prevent excess browning. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F.sentex. sugar.) Remove from sheet and cool on wire rack. roll into 14" ropes.tastes like cake by Dick Hanson Ingredients -. (Total baking time approximately 25-30 minutes. Select dough/manual cycle. Repeat to end. the other about 1/3 of the dough. Place smaller braid on top of larger braid. knead in enough flour to make bread easy to handle. draft-free place until almost doubled in size. egg. 15-20 minutes.Basic Bread Machine Add water. Pinch ends firmly to seal and to secure to large braid. roll into 12" ropes. If necessary. Braid by bringing left rope under center rope.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. draft-free place until almost doubled in size. braid. Divide dough into two pieces. Pinch ends to seal. Select dough/manual cycle. Bring right rope under new center rope. Cover with damp towel. Place ropes on greased baking sheet. When cycle is complete. margarine. Divide dough into two pieces. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). one about 2/3 of the dough. Bring right rope under new center rope. lay it down. Pinch ends firmly to seal and to secure to large braid. Cover with damp towel. Divide remaining piece into 3 equal pieces. lay it down. cut up 3 cups bread flour 4 tablespoons sugar 1 1/4 teaspoon salt 2 teaspoons active dry yeast Coating 1 large egg yolk 1 tablespoon water poppyseeds (Optional) Directions -. brush over braids. lay it down. remove dough to a lightly floured surface. Divide remaining piece into 3 equal pieces. Divide the larger piece into 3 equal pieces. Place smaller braid on top of larger braid. Select Sweet Bread cycle. roll into 12" ropes. Repeat to end. salt and yeast to bread machine in order recommended by manufacturer. Lightly beat egg http://www. the other about 1/3 of the dough. one about 2/3 of the dough. let rise in warm. If necessary. Remove to rack and cool when done. When cycle is complete.ca/~mec1995/recipes/bm-bread/bm-chall.Challah for the Breadmachine Challah -. braid. lay it down. 15-20 minutes. Pinch ends to seal. remove dough to a lightly floured surface. Sprinkle with poppy seeds or sesame seeds if desired. knead in enough flour to make bread easy to handle. Place ropes on greased baking sheet. After bread has baked at 375 °F oven for 15 minutes. let rise in warm. roll into 14" ropes. flour.htm[11-Sep-11 02:20:13] . Divide the larger piece into 3 equal pieces.
brush over braids. cover loosely with foil to prevent excess browning. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid).sentex.htm[11-Sep-11 02:20:13] . Remove from sheet and cool on wire rack. After bread has baked at 375 °F oven for 15 minutes. Sprinkle with poppy seeds or sesame seeds if desired. Back to Bread-Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/bm-chall. Total baking time approximately 25-30 minutes.Challah for the Breadmachine yolk and one tablespoon of water.
total carbohydrate 32g. total fat 4g. Adjust dough consistency -. add additional bread flour. smooth ball around the blade. until dough is of the right consistency.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. dietary fiber 2g. 1 teaspoon at a time. sodium 223mg. Remove bread from pan. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. If dough is too stiff or dry.(see Adjusting Dough Consistency tip below). cholesterol 22mg. If dough is too soft of sticky. toasted 1/3 cup 2 cups Bread flour 3 cups 1-1/2 teaspoons Bread machine yeast 2 teaspoons ------------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. 1 pound loaf Ingredients 1-1/2 pound loaf ------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons 1 tablespoon Butter or margarine 1-1/2 tablespoon 1 Large egg 1 1 tablespoon Sugar 4 teaspoons 1/3 cup Dried red cherries 1/2 cup 1/4 cup Slivered Almonds. add additional liquid.ca/~mec1995/recipes/bm-bread/bm-chery. 1 teaspoon at a time. if should form a soft. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Nutritional information per serving (1/12 of 1 1/2-lb. Back to Bread-Machine Recipes http://www. cool on wire-rack. saturated fat 1g. light or medium/normal crust color setting. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. recipe): calories 194. protein 7g. Add ingredients to the bread machine pan in the order suggested by the manufacturer. fruity flavor to this tender nut loaf. Stir a couple of times and check often or they will burn. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.htm[11-Sep-11 02:20:23] . Bake the almonds at 350° F for 6 to 12 minutes or until golden brown.sentex.
cut-up egg. This is supposed to be a soft and sticky dough. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 2g dietary fiber.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 7g protein. 1 POUND LOAF 2/3 cup 2 tablespoons 1 2 tablespoons 2 cups 1/2 cup 1 tablespoon 1 tablespoon 1 teaspoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. adding ingredients to bread machine pan in the order recommended by the manufacturer. as the bread will become tough. Select Sweet or Basic/White cycle.ca/~mec1995/recipes/bm-bread/cinnamon. 2mg iron. PER SERVING: 250 calories.Sun-Maid Growers of California . Remove baked bread from pan and cool on wire rack.htm[11-Sep-11 02:20:31] . large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully.) Sun-Maid Growers of California HTML Copyright © 1996 . Do not add flour.sentex. (Each one pound loaf makes 8 servings.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon A cinnamon raisin bread with a little whole wheat flour and honey to make a wonderfully moist and delicious bread. 4g fat. 47g carbohydrate. 340mg sodium. warm butter or margarine.
If necessary. Bake at 375°F for 20 minutes. stew. remove dough from machine to a lightly floured surface. chewy bread to serve with soup. When cycle is complete. Cycle: Use the dough/manual cycle. Lightly brush each loaf with the vegetable oil. Cover and let rise in warm. roll up tightly as you do for a yelly roll.ca/~mec1995/recipes/bm-bread/bm-frenc. and yeast to bread machine pan in the order suggested by manufacturer.] Beginning at long end. devide dough in half and roll each half into a 10x8 inch rectangle. this is optional. To give it an Italian flair. about 10 to 15 minutes. With a sharp knife. cool on wire rack. Place each loaf. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. Taper ends by gently rolling back and forth.htm[11-Sep-11 02:20:38] . This will give it the traditional 'shine' on the Classic French Bread(s). Select dough/manual cycle. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. draft-free place until almost doubled in size.sentex. [For 1½ pound recipe. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. Remove the bread(s) from the sheet(s). Brush again with remaining egg white mixture.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. Enjoy! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 1/4 cup 1 tablespoon butter or margarine 1 tablespoons 1/2 teaspoon salt 3/4 teaspoon 2 1/4 cups bread flour 3 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons Cornmeal Vegetable oil 1 white from large egg 1 1 tablespoon water 1 tablespoon ---------------------------------------------------------------------------- Add ¾ cup [1¼ cups] water. Ofcourse. on a greased baking or cookie sheet sprinkled with cornmeal. salt. brush some of the egg-white mixture over top of each loaf. seam side down. knead in enough flur to make dough easy to handle. (For even browning when baking two loaves. Lightly beat egg white and 1 tablespoon water. Pinch the seams and ends to seal. Roll dough into a 15x10 inch rectangle. switch positions of sheets halfway through baking). Bread-Machine Recipes http://www. bread flour. or pasta.
Adjust dough consistency -. if should form a soft. If dough is too stiff or dry. add additional liquid.(see Adjusting Dough Consistency tip below). medium/normal crust color setting. until dough is of the right consistency. Using Gluten: Gluten. it can be found in health food stores and maybe your local supermarket. 1 teaspoon at a time. improves loaf height. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Remove bread from pan. Recommended cycle: Basic/white bread cycle. cool on wire-rack. texture and structure. Bread-Machine Recipes http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-muffi. If dough is too soft of sticky. add additional bread flour.htm[11-Sep-11 02:21:31] .sentex. smooth ball around the blade. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 cup Water (warm) 1 1/2 cup 1 teaspoon Salt 1 1/2 teaspoon 3 tablespoons Nonfat dry milk 1/4 cup 2 tablespoons Sugar 3 tablespoons 1/4 teaspoon Baking soda 1/4 teaspoon 2 1/4 cups Bread flour 3 1/2 cups 1 tablespoon Gluten (optional) 1 tablespoon 1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.English Muffin Bread by Tony van Roon English Muffin Bread Optional: Add 1/3 cup toasted chopped pecans and 3/4 teaspoon Ground Cinnamon along with the flour to make Cinnamon-Pecan Muffin Bread. 1 teaspoon at a time. a protein product from flour.
smooth ball around the blade. Bread-Machine Recipes http://www. if should form a soft.(see Adjusting Dough Consistency tip below).Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do NOT make loaves larger than recommended by the manufacturer! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the bread machine pan in the order suggested by the manufacturer. 1 teaspoon at a time. add additional bread flour. Adjust dough consistency -. until dough is of the right consistency.sentex. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too soft of sticky.ca/~mec1995/recipes/bm-bread/bm-white. cool on wire-rack. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. 1 teaspoon at a time. Remove bread from pan.htm[11-Sep-11 02:21:39] . add additional liquid. medium/normal crust color setting.
Lightly grease a large cookie sheet. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves.htm[11-Sep-11 02:21:46] . * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface.Sun-Maid Growers of California .HTML Copyright © 1996 . Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends.ca/~mec1995/recipes/bm-bread/focaccia. 4g fat. make indentations in top of dough.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Cut into wedges. adding ingredients to bread machine pan in the order recommended by the manufacturer.) Sun-Maid Growers of California . 1 POUND LOAF 3/4 cup 2 tablespoons 1 3/4 cups 1/2 cup 2 teaspoons 1 teaspoon 1 teaspoon 1 1/2 teaspoons 1/2 cup INGREDIENTS water. 5g protein. 2g dietary fiber. 35g carbohydrate. Select Dough/Manual cycle. Heat oven to 400 °F. 295mg sodium. Place on cookie sheet. Bake for 18 to 25 minutes or until lightly browned. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. 2mg iron. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled.sentex. (Each one pound loaf makes 8 servings.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. chopped* salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins or Currants 1 1/2 POUND LOAF 1 cup 3 tablespoons 2 1/4 cups 3/4 cup 1 tablespoon 1 1/2 teaspoons 1 1/2 teaspoons 2 teaspoons 3/4 cup M easure carefully. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. PER SERVING: 195 calories. Using the handle of a wooden spoon or your fingertips.
For the first 5 minutes or so of the mixing cycle. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. 1 Gluten-free bread. Return to Bread Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/glufree1. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.html[11-Sep-11 02:21:58] .sentex.Gluten-free bread.
• I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife.sentex.ca/~mec1995/recipes/bm-bread/glufree2. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine. It freezes well. Use single rise setting. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.html[11-Sep-11 02:22:03] . Return to Bread Machine Recipes http://www.
ca/~mec1995/recipes/bm-bread/rolls-2. Cool. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Back to the Kitchen http://www.htm[11-Sep-11 02:22:08] . Sprinkle brown sugar in each pie plate and over the dough. Roll up the dough length wise to make a long rope. oven till golden brown on top. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Cover and let rise for about 2 hours. Serve warm with butter. Cut into 1 inch slices and place in pie plates. Bake in 350° F. Spread the rest of the melted butter onto the dough. Freezes very well. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Sprinkle cinnamon over the dough. Remove and roll out onto a floured surface in a rectangle shape.sentex.Cinnamon Rolls Opa's Cinnamon Rolls for the Bread Machine by Tony van Roon Opa's Cinnamon Rolls for the Breadmachine ================================================================================ Preheat oven to 350° F.
if should form a soft.Italian Herb Bread Italian Herb Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1-1/3 cup 1 tablespoon butter or margarine 1 1/2 tablespoon 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 1 teaspoon Spice Islands (herb) 1 1/2 teaspoons 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.sentex. 1 teaspoon at a time. Adjust dough consistency -. Remove bread from pan. If dough is too stiff or dry. If dough is too soft of sticky. Back to Bread-Machine Recipes http://www. Herb used is 'Spice Islands Italian Herb Seasoning'. add additional bread flour. until dough is of the right consistency. medium/normal crust color setting.htm[11-Sep-11 02:22:12] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid.ca/~mec1995/recipes/bm-bread/bm-herb. Recommended cycle: Basic/white bread cycle. Add ingredients to the bread machine pan in the order suggested by the manufacturer. 1 teaspoon at a time.(see Adjusting Dough Consistency tip below). cool on wire-rack. smooth ball around the blade.
sentex. Roll or press to fit into prepared pan(s). remove dough to lightly floured surface. Add ingredients to the bread machine pan in the order suggested by the manufacturer.(see Adjusting Dough Consistency tip below).Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Recommended cycle: Dough/manual cycle. When cycle is complete.htm[11-Sep-11 02:22:22] . ----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil 3 cups Bread or all-purpose flour 2 teaspoons Bread machine yeast Cornmeal ---------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Adjust dough consistency -. Back to Bread-Machine Recipes http://www. Bake at 400°F for 20 to 30 minutes or until done. Lightly oil the pizza pan(s). knead in additional flour to make dough easy to handle.ca/~mec1995/recipes/bm-bread/bm-mpizz. sprinkle lightly with cornmeal. Baking time will vary with the pizza-size and selected toppings. If necessary. Dough can be prepared in 1 1/2 and 2 pound machines.
lighter bread. PER SERVING: 205 calories. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). 3g fat. warm vegetable oil honey bread flour whole wheat flour quick oatmeal.HTML Copyright © 1996 .Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2g dietary fiber. dense lower-rising loaf of bread.htm[11-Sep-11 02:22:34] . 230mg sodium. 6g protein. Remove baked bread from pan and cool on wire rack. 41g carbohydrate.) Sun-Maid Growers of California -.ca/~mec1995/recipes/bm-bread/multi.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. toasted cornmeal wheat germ. If you prefer a higher-volume. M easure carefully. dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 1/2 cups 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon 1 tablespoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. adding ingredients to bread machine pan in the order recommended by the manufacturer. (Each one pound loaf makes 8 servings. Note: This is a heavy. toasted powdered dry milk salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup plus 2 tablespoons 2 tablespoons 3 tablespoons 2 cups 3/4 cup 1/3 cup 2 tablespoons 2 tablespoons 2 tablespoons 1 1/4 teaspoons 2 1/4 teaspoons 1 cup Use Light or Medium crust color.sentex. California This is a low-rising. Select Sweet or Basic/White cycle. 2mg iron.
2g fat. 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 3/4 cups 1/2 cup 1 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water vegetable oil dark molasses bread flour whole wheat flour salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 2 tablespoons 3 tablespoons 2 1/2 cups 3/4 cup 1 1/2 teaspoons 2 teaspoons 1 cup M easure carefully.htm[11-Sep-11 02:22:39] .sentex. 300mg sodium. Select Sweet or Basic/White cycle. Use Light or Medium crust color. 3mg iron. 2g dietary fiber. PER SERVING: 195 calories. HTML Copyright © 1996 .Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 40g carbohydrate. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. (Each one pound loaf makes 8 servings. adding ingredients to bread machine pan in the order recommended by the manufacturer. 5g protein.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.) Sun-Maid Growers of California. This bread will soon become one of your favorites.Sun-Maid Growers of California . Remove baked bread from pan and cool on wire rack.ca/~mec1995/recipes/bm-bread/molasses.
Select dough/manual cycle.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. cool on wire rack.ca/~mec1995/recipes/bm-bread/bm-pump. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:22:45] . Remove bread from pan. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.sentex.
Bake an additional 5-10 minutes. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. wheat germ 1 c. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. you don't get the complexity of flavor as with a culture. Immediately remove from cookie sheet. In a small bowl. room temp. Oh sure. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. ginger 2 pkgs. On floured surface. Sprinkle with seeds. about 5 minutes. let rise in warm place until light and doubled in size. flour.sentex. This bread is great. but that's life. make 5 (1/4" deep) diagonal slashes on top of each loaf.ca/~mec1995/recipes/bm-bread/fauxbred. Place on greased cookie sheet. 1 T. dairy sour cream. Comments or questions? Write to me at sue@interport. poppy or sesame seeds In a large bowl.net. eat egg white and water. Bake 25 minutes. Cover. Remove bread from oven.Faux Sourdough Bread (bread machine) Quick Sourdough French Bread by Sue I love sourdough breads and there are plenty of recipes for sourdough by machine (check your bookstore). water 2 t. about 15 minutes. I haven't tried it yet. vinegar 2 t. salt 1/2 t. Divide dough in half.htm[11-Sep-11 02:22:55] . Add water. Place dough in greased bowl. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well.you get the sour taste and a very crusty bread without the fuss. Back to Sourdough Menu http://www. With a sharp knife. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. combine 1-1/2 c. beat 3 minutes at medium speed. sugar 2 T. Heat oven to 375 °F. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). flour 1 c. blend well. sour cream and vinegar to flour mixture Blend at low speed until moistened. warm water (120-130 deg) 2 T. and form into 2 oblong loaves. and brush with egg white mixture. cover loosely with plastic wrap. and next 4 ingredients.
which is what I really use) in the microwave before adding. egg white.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. which typically takes less liquids than other machines. This bread rises more slowly than other breads in the machine. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 3. 2. if using. I soften/partially melt the butter (or margarine.sentex. until the mixture thickens. The surface seems to dry out during the rising.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. Add egg and. 1994) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bread Machine Version (conventional instructions follow) Ingredient small loaf distilled white vinegar 1 tsp milk 2/3 c brown sugar 2 T whole egg 1 egg white 0 unsalted butter 4 T salt 1/2 tsp molasses 2 T bread flour 2 c baking soda pinch caraway seeds 1 tsp active dry yeast 1. Let stand about 30 min.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. Rosenberg. Sanyo.5 tsp 2-1/4 tsp 1 c 1.5 tsp raisins 3/4 c large loaf 1. Stir in brown sugar and yeast.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. === Notes === *TM indicates amounts I used for the Toastmaster. and National. 4. till foamy. HarperCollins Books.5 tsp 2-1/4 tsp 1 c TM* 1 tsp 2/3 cup 3 T 1 0 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1.5 tsp 1 c 1. or after 40 min from "start" for Toastmaster) add the raisins. Add ingredients (except raisins) but including the vinegar and milk.ca/~mec1995/recipes/bm-bread/welsh. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Manual Version (courtesy of Mimi Hiller) Ingredient milk brown sugar active dry yeast whole egg egg white unsalted butter distilled white vinegar salt molasses bread flour baking soda caraway seeds raisins small loaf 2/3 c 2 T 1. let stand about five minutes.htm[11-Sep-11 02:23:11] . 3. Stir the vinegar into the milk. http://www. At the beeper (or at the end of the first kneading in the Panasonic. Slashing the top before baking seems to help. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. 2. Heat milk to 105-115°F.
Comments or questions? Write to me at sue@interport. plump raisins in enough boiling water to cover. 19. Form the dough into a ball and place in a greased bowl. Add 2 cups of flour. Add raisins to dough. 15. When dough has doubled. ¼ cup at a time. about 1¼ to 2 hours. When dough has doubled in size. 8. Beat about 5 minutes. Beat on low one minute.htm[11-Sep-11 02:23:11] . add to milk with vinegar. baking soda. 18. turn out on floured board and knead again. Melt butter. While this is beating. incorporating only enough flour to make the dough lose its stickiness. Add the rest of the flour. 17. 21. The bread is done when it sounds hollow when tapped on top. Remove dough to floured board and knead till smooth. Beat on medium about two minutes. 6. 14.Welsh Bread 4.sentex.ca/~mec1995/recipes/bm-bread/welsh. Cover and let rise again. till thick. Drain raisins well. 9. Cover and set the bowl in a warm place to rise.net Back to Bread-Machine Recipe http://www. with mixer on low. then beat on medium with dough hook for 7 minutes. Form into loaf and place in loaf pan (or pans). 20. bake in a preheated 350°F oven for about 40 minutes. about 45 minutes to an hour. 10. salt. 12. and caraway seeds. 11. 16. 5. about two minutes. 13. just long enough to incorporate them. 7. Beat another 5 minutes. and molasses.
medium/normal color setting.sentex. If dough is too dry of stiff or too soft or slack. until dough is of the right consistency.ca/~mec1995/recipes/bm-bread/bm-sour. If dough is too stiff or dry.htm[11-Sep-11 02:23:21] .) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. add additional bread flour. add additional liquid.see Adjusting Dough Consistency tip below. smooth ball around the blade. adding the yogurt with the milk. If dough is too soft of sticky. 1 teaspoon at a time. (Yogurts vary in moisture content. http://www.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer. if should form a soft. adjust dough consistency -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.
Beat until smooth. Beat until smooth. 12 to 24 hours. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Cover loosely.) In a 2-quart or larger container. refrigerate until ready for use. Cover tightly. 1 tablespoon of flour and 1 tablespoon lukewarm water. Back to Bread-Machine Recipes http://www. Cover loosely and let stand until bubbly. 12 to 24 hours. Gradually add water to dry ingredients and beat until smooth. Use or cover tightly and refrigerate until ready to use. To replenish the starter: For each ¾ cup (1¼ cups) of starter used.ca/~mec1995/recipes/bm-bread/bm-start.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. Refrigerate until needed. To keep this starter alive.sentex. let stand in a warm place until bubbly and sour smelling. Transfer to a 2-quart or larger container with tight-fitting lid. about 2 to 4 days. stir in once-a-week.htm[11-Sep-11 02:23:28] . combine flour and yeast. Cover loosely and let stand until bubbly. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F.
adding the Orange Juice Concentrate with the liquid.htm[11-Sep-11 02:25:19] . If dough is too soft of sticky. lightly beat egg before measuring. Add ingredients to the bread machine pan in the order suggested by the manufacturer. if should form a soft. 1 teaspoon at a time. To measure 1/2 an egg. smooth ball around the blade.sentex. If dough is too stiff or dry.ca/~mec1995/recipes/bm-bread/bm-orang. Remove bread from pan. 1 teaspoon at a time. cool on wire-rack. Recommended cycle: Basic/white bread cycle. one-half egg is equivalent to 2 tablespoons. add additional bread flour. until dough is of the right consistency. light or medium/normal crust color setting.(see Adjusting Dough Consistency tip below). or as desired.Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Back to Bread-Machine Recipes http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid. Adjust dough consistency -.
.htm[11-Sep-11 02:25:33] . o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www..Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine. Add ingredients in order given.sentex.ca/~mec1995/recipes/bm-bread/bm-wheat.
Tony van Roon. Black Bread Sourdough Breads Pastry. http://www. etc) Saffron--what is it? Last updated: December 23. Fields Cookies -. crockpot. Rolls. soup.htm[11-Sep-11 02:25:41] . jam. 2010 Copyright © 1995. Buns. & baked goods Mrs.the original recipe! Delicious Deserts -.sentex. salads. except BreadMachine) Bread Machine Recipes Roggen. stew.Bread.ca/~mec1995/recipes/recipes.from Cheesecake to Tiramisu Miscellaneous (sauces. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds.
II Muffuletta Bread Naan Bread Naan (Susheel) New Orleans French Bread Nisu Bread Oliebollen* Orange Date Nut Bread Pagach Bread Pain Perdu (Lost Bread) Pain Perdu. I Monkey Bread. Low fat Corn Bread. Country Corn Bread. III Gluten Free Bread.Breads. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. #1 http://www. Armenian Flat Bread Pita Bread Poori . Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Alabama Corn Bread. Rosie Bunda Corn Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. 1 Coconut Bread Cocoa Bread Cornbread #1.ca/~mec1995/recipes/breads/breads. Crusty Flat Corn Bread. Honey Corn Bread.sentex. Amish Corn Bread.htm[11-Sep-11 02:25:50] . Jewish Challah Bread 2. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread. Dolci style Peda. Basic Cornbread #2. Easy Corn Bread. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread. French Toast Panini Bread. Portugese Style Corn Bread.Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex. Basic Corn Bread #3 Corn Bread.
#2 Weinacht Stolle. with home-made Almond paste! http://www. Last updated June 7. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. Back to Recipes Page Copyright © 1995. 2010 100% Whole Wheat Bread.Breads.ca/~mec1995/recipes/breads/breads. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. by Tony van Roon.htm[11-Sep-11 02:25:50] .sentex.
Serve loaves hot. Let rise in warm draft-free area until doubled. Spread one tablespoon raspberry preserves on short end of dough before adding chopped chocolate!" Makes 8 small loaves Sponge: 1-1/2 1 2 2 Dough: 1 3 4 8 1 cups all-purpose flour or bread flour cup warm water (105 . Pinch seam and ends to seal. Spread 1 ounce chocolate on short end of each. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Try this variation. Arrange seam side down in prepared pans. Cut into 8 even pieces. Brush loaves with egg glaze and sprinkle with sugar. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Knead on floured surface until smooth and no longer sticky. about 1 hour and 15 minutes. Let stand in warm draft-free area 1 hour. adding more flour if necessary. about 30 minutes. using wooden spoon. Grease large bowl.htm[11-Sep-11 02:26:06] . cover with plastic. Preheat oven to 375°F. Roll up jelly roll fashion. about 10 minutes. Back to Breads Menu Copyright ©1998. Add dough. water. Cover bowl with plastic. Let rise for 15 minutes to lighten. Pat out to 3/4inch-thick rectangle.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Gently knead dough on lightly floured surface until deflated. Pat each out into 4x7-inch rectangle. Cool on racks 10 minutes. Bake until light brown and loaves sound hollow when tapped on bottom. For dough: Stir down sponge. yeast and honey in large bowl until smooth. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. Tony van Roon http://www. Blend in milk. butter and salt.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe.ca/~mec1995/recipes/breads/amchoc. Cover with kitchen towel.sentex. Mix in enough flour 1/2 cup at a time to form soft dough. Immediately remove from pans. turning to coat entire surface.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, firstname.lastname@example.org wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly email@example.com suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
Anadama Bread #3
by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3
Anadama Bread #3
cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon
about 1 minute. • Add raisins. margarine and eggs. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean.sentex.html[11-Sep-11 02:26:26] . not the dried variety) • 1/3 cup margarine or butter.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. Return to Bread Recipes http://www. Ingredients: • 1-3/4 cup sifted flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/2 tsp salt • 2/3 cup sugar • 1/2 tsp cinnamon • 1 cup mashed apricots (fresh. Wash and dry the raisins. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. Beat until mixed. Excellent for breakfast or by the coffee. • Add the mashed apricots.ca/~mec1995/recipes/breads/apricot.
Put the dough in the bowl again and coat the surface with lard. When the dough has sufficiently risen. cut into 4 loaves. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. Disolve the yeast. Makes 4 loaves.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Let rise for one hour. Knead well. place the pans in a pre-heated 400° F. Again. Place them in greased pans and coat the loaves again lightly with lard.htm[11-Sep-11 02:26:31] . Back to Bread Recipes http://www. oven and bake the bread for about 40 minutes or until golden brown.ca/~mec1995/recipes/breads/army. adding more flour or water untill the dough has a good consistency. Cover and let rise again. set aside for 1 hour in a covered bowl. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour.sentex. Let stand covered with a towel for an hour on a warm place. Return the dough to a flat surface and knead again. Knead the dough lightly. and mix in 2 cups of unsifted flour.
Sift flour. Combine egg.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. PA. and sift with baking powder and salt. Combine egg.htm[11-Sep-11 02:26:35] ." About 12 Servings. and sift with baking powder and salt. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Add corn-meal. Add corn-meal. measure. Fred Snell. and bacon which has been crisped. Fill well-oiled muffin tins 2/3 full. Tony van Roon http://www. and bacon which has been crisped. Back to Pastry Menu Copyright ©1998-1999. well beaten cup sweet milk cup diced bacon Sift flour. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. measure. Erie.ca/~mec1995/recipes/breads/bconcorn. Add dry ingredients. milk.sentex. milk.
sesame seeds Dissolve yeast in 1 cup warm water. sugar tsp. in bowl. add the rest of the flour if needed until the dough is not sticky.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". and bake sesame side for 8 miuntes in closed oven. add 2 cups warm water. Cover with clean towel. press fingertips into each loaf. Gradually add flour while stirring constantly. Put loaves on the cookie sheet. Divide dough into 11 parts.ca/~mec1995/recipes/breads/barbari. then sprinkle tops with sesame seeds. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. With damp hands. Cover with a warm dark place without the bowl. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Remove loaves from oven. oil or butter 1/2 cup yellow corn meal 1 Tbsp. Punch air out while dough is in and return to bowl. serve hot or wrap in foil and freeze (toast before serving. knead by hand. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F.) Back to Bread Recipes http://www.htm[11-Sep-11 02:26:41] . tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. by Najmieh Batmanglij. Cover with new damp for at least 2 hours. After 6 cups flour have been added. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. and salt--mix well. It may be round or oval shaped. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. corn meal side down. Dust a tray with corn meal and place loaves on tray. each piece about 5 inches in diameter. Pour yeast mixture in large bowl or food processor. Add sugar and set aside for 10 minutes.sentex.
After removing from the oven. Back to Bread Recipes http://www. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. turn out onto a floured surface. it should have a nice golden brown appearance and the bottom sound hollow when tapped. After the second rise. Take 1 handful of the dough and roll it out to a length of about 1 foot. Return to greased bowl. cover and let rise again in a warm spot for about 1 hour. Bake at 370 °F. Cool on wire racks. stirring with a wooden spoon as you work it in slowly. braided or rolled into the shape of a snail shell. Then twist it into a braid or roll it into snail-shell shape. enriched by the addition of the three eggs. then add to the dough mix. turn to coat the top. turn out onto a floured surface again and knead for 2 minutes. curling it from the inside out. If you wish to add raisins. Place in a warm spot for about 1 hour.sentex. basic dough. In a bowl.Basic White Bread Basic White Bread by Tony van Roon 4 to 6 breads: 3 eggs 2 tablespoons butter ½ teaspoon salt 3 pounds unbleached white flour (about 9 cups) 2 packages dry yeast 3 cups warm water butter This bread uses a simple. salt. Place the breads on a greased cookie sheet and cover lightly.ca/~mec1995/recipes/breads/bwbread. combine the eggs. The final shape can be free form. Punch down. go ahead. butter. depending on the size of the bread. When done. I found this recipe a long time ago but don't know the name of the originator. as it is in parts of Italy. this basic dough is perfect to play with. currents or fruit.htm[11-Sep-11 02:26:49] . Gradually mix the dry yeast into the warm water. and flour. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. for about 45 to 60 minutes. Put in a greased bowl. punch down and divide the dough into as many breads as you wish to bake. grease the tops slightly with butter (if preferred) while the breads are still hot.
Return to oven and bake 15 minutes longer. Ingredients: •5 cups all-purpose flour* •3 teaspoons double-acting baking powder* •1 1/2 teaspoons salt •1 1/2 cups sour cream 12 ounces •5 tablespoons sugar •12 ounces beer •1 tablespoon margarine •1/2 teaspoon mixed herbs optional * If using self-rising flour. sage and rosemary.sentex. Use a combination of herbs and spices as you wish. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Try some dried basil. omit the baking powder and salt. to be eaten right away. It has Return to Bread Recipes http://www. Pour mixture into pan and bake for 40-45 minutes. baking powder & salt in a bowl. or until browned and sounds "hollow" when tapped.html[11-Sep-11 02:26:55] . Preheat oven to 350°F. Remove and brush top with 1 tablespoon margarine. oregano. •Notes: This bread does not keep as well like regular biscuits or bread. sugar. Method: •1. Combine sifted flour. •2. blend well. •3. Leftovers do make good toast however. grease a 2-1/2 quart baking dish or similar sized pan. •4.ca/~mec1995/recipes/breads/bierbely.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread.
form into loaves and place in well-oiled pans.ca/~mec1995/recipes/breads/branbred. "This recipe dates from 1941 when world-war II was in full swing. Back to Bread Recipes Menu Copyright ©1998. Cover and let rise until double in bulk. Ferndale. Knead on lightly floured board until smooth and elastic. Bran Bread Makes 2 small loaves 1-1/2 cups FOUNDATION SPONGE 1 tsp salt 1 Tbsp melted shortening 2 Tbsp sugar White flour 1/2 cup chopped raisins 1/2 cup chopped figs 1/2 cup broken walnuts 2 cups bran Combine ingredients in order given. The dough should be softer than one in which bran is not used. This dough will rise slowly. Bake in hot oven (425°F) about 45 minutes.htm[11-Sep-11 02:27:01] .sentex. When it doubles in bulk. WA.R.Bran Bread Submitted by Mrs. W. Vaughn. Tony van Roon http://www. using sufficient white flour to form a dough just stiff enough to knead.
salt and mace. Stir in the 3 eggs and enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic. lemon peel. 1/2 cup of sugar. Bake in pre-heated 350° F.htm[11-Sep-11 02:27:07] . oven for 35 to 45 minutes or until done. combine 2 cups of flour. stir into dry ingredients. Back to the Kitchen http://www. Divide remaining piece into 3 equal pieces. Repeat with remaining dough.). Remove braids from sheet. Place ropes on baking sheet. about 50 minutes. slightly beaten Additional Sugar In a large bowl. Sprinkle with sugar. water. Pinch ends firmly to seal. Heat milk. pinch ends to seal and to secure to large braid. Brush Braids with egg white. Cover and let rest on floured surface 10 minutes. braid. let cool on wire racks. Place small braid on large braid.ca/~mec1995/recipes/breads/braid. and butter until very warm (about 125°F. set aside 1 half. Divide 1 half into 4 equal pieces. Divide dough in half.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. braid. o o o o o o o o o o o o o 6 cups All-Purpose Flour 1/2 cup Sugar 2 packages RapidRise Yeast (equal to 16 gram) 1 tablespoon grated lemon-peel 1 1/2 teaspoon Salt 1/2 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon Baking Soda 3/4 cup Milk 1/2 cup Water 1/3 cup softened butter 3 Eggs 1 Egg white. about 8 minutes. undissolved yeast. roll 3 pieces to 14" ropes.sentex. Cover and let rise in warm place until doubled in bulk. roll each piece to 9 inch rope.
Armenian Braided Bread Sticks. Return to Bread Recipes http://www. Bend in half and crossover braid. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. In a large mixing bowl. about 20 minutes or until golden brown. Place on a baking sheet. Blend in the mahdzoon and yeast and knead until you have a smooth. Armenian style! Ingredients: • 4 cups flour • 1/4 lb.Braided Bread Sticks. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg.ca/~mec1995/recipes/breads/braided. dry yeast • 1/4 cup Mahdzoon (home-made yoghurt) • 1 egg • 1 tablespoon milk • 1/4 cup sesame seeds or poppy seeds • pinch of salt Method: • Dissolve the yeast in the warm water. Let dough rise for 1/2 hour. soft dough. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. Armenian A very delicious type of bread stick. mix together the flour butter salt and shortening. Beat the egg in the tablespoon of milk and brush the sticks. • Knead again. Let cool and serve. Flatten slightly.sentex.html[11-Sep-11 02:27:13] .
filled 2/3 full so as to allow room for expansion. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. Enjoy! Return to Bread Recipes http://www. unsifted 1 cup corn meal.sentex. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. Steam in three well greased covered one quart molds. which you have dried off with papertowel. Uncover molds and bake in a 250 °F. Stir in the parboiled raisins.ca/~mec1995/recipes/breads/bostonbb. add to flour mixture. Combine molasses and milk. parboiled ¾ cup molasses 2 cups buttermilk.htm[11-Sep-11 02:27:20] . sift together. oven for 25-30 minutes. for 3 hours.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. Resteam any of the loaves not used immediately after baking before serving.
9x5-inch bread pans. Back to Bread Recipes http://www. then add to the dry ingredients. Combine the milk.htm[11-Sep-11 02:27:25] . for about 55 minutes. honey. and molasses.ca/~mec1995/recipes/breads/brbread.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour. Pour into 2 well-greased. soda. and salt in a large bowl. Bake at 350 °F.sentex.
C.Brown Sugar Bread Submitted by Mrs. add egg.ca/~mec1995/recipes/breads/bsug. Add milk and mix well.R. Back to Bread Recipes Page Copyright ©1998. Tony van Roon http://www. Sprinkle with cinnamon and dot with butter.sentex. Pour into well-oiled pan and sprinkle with brown sugar. Bake in a hot oven (435°F) for about 25 minutes. Syracuse. NY "This recipe dates from 1941 when world-war II was in full swing. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg. and sifted with baking powder and salt. Crispin. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter.htm[11-Sep-11 02:27:30] . Add flour which has been sifted. measured.
salt and egg in lukewarm milk. Punch down and knead again. Grease loaf pans. Add yeast mixture and stir. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. get these things together: 1½ cup lukewarm milk ½ cup sugar ¼ cup melted butter 1 tsp salt 1 egg 1 tsp ground cardemom seed 4½ to 5 cups flour Mix the sugar.htm[11-Sep-11 02:27:35] . Comments or questions? Write to Katie: katiemur@nothingness. Divide in 2. butter. working flour until dough is dry enough to knead.ca/~mec1995/recipes/breads/bulla. for 40 minutes. put into loaf pans and let stand for 1½ hour or until doubled in bulk.sentex. While that's happening.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Bake at 350° F. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising.
Add yeast which has been softened in the water. Form into loaves. and enough flour to make a dough just stiff enough to knead. Tony van Roon http://www. Back to Bread Recipes© Menu Copyright ©1998. stirring constantly until scalded. Let rise again until double in bulk. Cover and let rise until double in bulk. Add sufficient flour to make a medium batter. OK "This recipe pre-dates 1941" Buttermilk Bread Makes 4 loaves 6 1 1/2 1 1/2 2 2 cups buttermilk cake dry yeast cup lukewarm water Flour Tbsp salt Tbsp sugar Tbsp melted butter or substitute (margarine) Heat buttermilk. W. Add sugar. Allow to rise until double in bulk and work down. Beat until smooth.htm[11-Sep-11 02:27:40] .ca/~mec1995/recipes/breads/butbred. salt butter. Juedeman.sentex.H. Bake in hot oven (425°F) about 45 minutes. Turn onto lightly floured board and knead until smooth and elastic. Cover and set in a warm place and allow to stand overnight.Buttermilk Bread Submitted by Mrs. Place in well-oiled pans. Bristow. Remove from fire and let cool.
about 3 minutes. Add dough. butter and salt in large bowl. buttermilk. Cool completely before slicing. Gently knead dough on lightly floured surface until deflated.ca/~mec1995/recipes/breads/buthoney. turning to coat entire surface. about 1 1/2 hours. about 45 minutes. crumble yeast into small bowl.htm[11-Sep-11 02:27:45] . seam side down.Buttermilk Honey Bread Buttermilk Honey Bread by Tony van Roon Makes 2 oval loaves 1 3/4 1 5-3/4 1-1/2 3 2 1 envelope dry yeast or 1 cake fresh yeast cup warm or lukewarm water tsp honey to 6-1/4 cups all-purpose flour or bread flour cups lukewarm buttermilk (95°F) Tbs honey Tbs (1/4 stick) unsalted butter. kneading in more flour if sticky.115°F) in small bowl. about 10 minutes. Let rise in warm draft-free area until doubled. Cut dough in half. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Knead on floured surface until dough is smooth and satiny. Add yeast mixture and whisk until smooth.sentex. Place on prepared sheets. Back to Bread Recipes Menu Copyright ©1998. Add 1 tsp honey and stir to dissolve. Using wooden spoon. Cover with towel. Knead each piece into round. 3 Tbs honey. Grease large bowl. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Grease 2 baking sheets. Cover bowl with plastic. Stir in lukewarm water (95°F) and 1 tsp honey. Bake until brown and loaves sound hollow when tapped on bottom. Tony van Roon http://www. Let stand until foamy. about 45 minutes. Pull 2 opposite sides unde to form oval. Let rise in warm draft-free area until doubled. Immediately transfer to racks. If using cake yeast. Combine 2 cups flour. about 10 minutes. Position rack in center of oven and preheat to 375°F.
Back to Bread Recipes Menu Copyright ©1998. for 2 minutes. stirring just until moistened. baking soda. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. oil and eggs in a mixing bowl. Shredded) Walnuts (Chopped) Sift the flour.ca/~mec1995/recipes/breads/carrotwb. nutmeg and salt together in a small bowl and set aside. in a preheated 350 degree F. Cool in the pan on a wire rack for 10 minutes.sentex.Carrot-Walnut Bread Carrot-Walnut Bread by Tony van Roon About 4 servings 1-1/2 1 1/2 1/4 1/4 1 3/4 2 1-1/2 1/2 cup t t t t cup cup ea cup cup Unbleached Flour (Sifted) Baking Soda Cinnamon (Ground) Nutmeg (Ground) Salt Sugar Cooking Oil Eggs (Lg) Carrots (Pared. Beat. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. Add the dry ingredients. with an electric mixer set on medium speed. Stir in the carrots and walnuts. Tony van Roon http://www. Combine the sugar. remove from the pan and finish cooling on the wire rack. cinnamon.htm[11-Sep-11 02:27:50] .
Personally. Punch down the dough and divide into six balls. then ten to fifteen at the lower one and it came out much nicer. For the first loaf I tried to follow them and overcooked it pretty badly (no. In June 1995 I grabbed a Jewish cookbook from my local library.sentex. Braid three strips together and place on a greased cookie sheet. about 20 minutes. This braided loaf for the Sabbath and festivals is common among Ashkenazic. two challah are baked at once and put on the Friday night table. After this point the instructions are the same. I mixed the yeast with half the flour. bar mitzvah. Challahs are often braided in a complex way. Cover with plastic and leave in a warm place until well-risen. A specially big challah shaped with several braids of different sizes is baked for a wedding. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. I don't know where she got those cooking times though. combine the yeast with the sugar and 1/2 cup water. covered with a cloth until the meal is about to start. Roll the balls between your hands into long strips of equal length and about one inch wide. the sugar and the salt. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. Add the yeast mixture and stir with a wooden spoon. This also happens to be the first yeast bread I ever made. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. and it doesn't stick to your hands. is traditional on the New Year to symbolize the continuing cycle of the years. Italian. or other celebration. about two hours. I made it with instant-rise yeast. and ``true'' Sephardic communities. Turn the dough onto a floured board and knead until it is smooth and elastic. and Persian Jews do not have a braided bread for Sabbath and festivals. gradually incorporating the liquid into the flour. Recite a blessing and burn the piece (formerly it was thrown into the fire). about ten minutes.htm[11-Sep-11 02:27:56] . Cover it with plastic. Only the Middle Eastern.ca/~mec1995/recipes/breads/challah. not quite to burning). When baking challah containing more than three pounds of flour. but a simple 3-stranded braid is used here. Wrap the ends neatly underneath http://www. Make a well in the center and break the egg into it. It then took only a bit over half an hour to double in size. Gradually add enough remaining warm water to make a stiff dough. For the second loaf. North African. and decided to try making it myself. at room temperature 1 egg. A round challah. Sift the flour and salt into a warmed bowl. Normally. Put dough in a warmed. and let rise until doubled. greased bowl. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. I let it cook for about five minutes at the high temperature. it is sugarglazed and decorated with sprinkles. break off a tiny piece of dough about the size of a walnut. made from a strip of dough wound into a snail shape. Following the yeast instructions.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. To this I added the water (hot) and then enough flour to make the stiff dough (a bit over half of what was left) and immediately kneaded it for ten minutes.
Then let them rise the next day.) Preheat the oven to 450°F. put them in large plastic bags and leave them in the refrigerator overnight.htm[11-Sep-11 02:27:56] . Repeat with the remaining three strips to make another loaf.Challah the loaf. Let cool on a rack.sentex. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. Back to Bread Recipes http://www. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. (Alternatively.ca/~mec1995/recipes/breads/challah.
Make a well in the center and pour in the wet mixture and the beaten eggs.for topping Method: • Combine the yeast with 1/2 cup warm water. first with a wooden spoon. then with hands. • Combine the flours and salt in a large mixing bowl. honey and another 11/2 cups of warm water. Make long strands.ca/~mec1995/recipes/breads/challah2. about 1 1/2 inches in diameter. cover with a tea towel and put in a warm place to rise until doubled in bulk. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Place in a floured bowl.html[11-Sep-11 02:28:02] . Add additional flour until the dough loses its stickiness. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. or until dissolved. Work together. Stir in the oil. Jewish Holiday Bread Ingredients: Makes 2 loaves • 1-1/2 packages active dry yeast • 1/4 cup vegetable oil • 3 tablespoons honey • 3-1/2 cups unbleached flour(3 1/2 to 4 cups) • 2 cups whole wheat flour • 1-1/2 teaspoons salt • 2 eggs -. Let stand for 5 to 10 minutes. Knead for 8 to 10 minutes.sentex. Jewish Holiday Bread Challah. Cool on a rack. from each part. Braid the strands and pinch together at the bottom. about 1 to 1 1/2 hours. about 1 1/2 hours. Attach three strands at one end by pinching together. Punch the dough down and divide into two parts.Challah. • Turn the dough out onto a well-floured board. Return to Bread Recipes http://www. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped.beaten • egg white -.for glazing • poppy seeds -. Divide each part into three parts.
Cool. Add well-beaten egg yolks.ca/~mec1995/recipes/breads/cheyenne. until done.htm[11-Sep-11 02:28:09] .sentex. Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. stir in cornmeal slowly. separated Bring milk to a full boil. melted butter and salt.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs. Add stiffly beaten egg whites. Bake in moderate hot oven at 375°F.
sentex. Serve bread hot or at room temperature. Divide dough into 8 balls. Lightly flour rounds. Tony van Roon http://www.htm[11-Sep-11 02:28:14] . Make small hole in center of each with finger or handle of wooden spoon. Back to Bread Recipes Copyright ©1998. stack and cover with towel or plastic wrap. Gently place 1 bread round in hot fat and cook until golden and crisp. 1 to 2 minutes on each side. sprinkled with cinnamon sugar.ca/~mec1995/recipes/breads/chippewa. Knead 4 times into smooth ball. Drain on paper towels.Chippewa Indian Fried Bread Chippewa Indian Fried Bread by Tony van Roon Makes 8 breads 2-1/2 cups all-purpose flour 1-1/2 Tbs baking powder 1 tsp salt 3/4 cup warm water 1 Tbs vegetable oil 1 Tbs nonfat dry milk powder Vegetable oil (for deep frying) Cinnamon sugar Combine flour. Heat about 1inch oil to 375 F in large skillet. baking powder and salt in large bowl. Turn out onto lightly floured surface. Flatten with fingertips or roll out each ball to form 8. Combine water.to 10-inch round. oil and dry milk powder and stir into flour mixture until smooth dough forms. Cover and let rest 10 minutes. Repeat with remaining dough.
Back to Bread Recipes Menu Copyright ©1998. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350°F. Stir and allow to stand for 5 minutes to dissolve.Chocolate Walnut Butter Bread Chocolate Walnut Butter Bread The Breakfast Book by Marion Cunningham "According to the author this bread also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through.sentex." Makes 2 loaves 1/2 1 3-1/2 1 1-1/4 4 12 1 6 cup Warm water pk Yeast cup Flour Tbs Sugar tsp Salt Eggs. salt. oven for about 45 minutes.htm[11-Sep-11 02:28:19] . room temp. Remove from the oven and allow to rest for 5 minutes. Put the water in a large mixing bowl and sprinkle in the yeast. Cover the bowl with plastic wrap and let the batter rise to double its bulk. about 16 slices each. Tony van Roon http://www. softened cup Walnuts. Makes 2 loaves. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. pieces) oz Chocolate. and eggs to the yeast mixture and beat vigorously until well blended. sugar. broken or chopped in large pieces. Stir the batter down and add the walnuts and chocolate pieces. chopped(lg. Add the flour. then turn loaves out onto racks. Tbs Butter.ca/~mec1995/recipes/breads/chocwnut. semisweet* *Use 6-one ounce squares.
Beat for five minutes. cover and leave to rise until doubled in size. Heat baking sheets in oven. Ingredients: • 12oz / 350g plain flour • 1/4 teaspoon easy blend yeast • 7fl oz/200ml warm water • olive oil • • • • • • • 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust Method: • Add yeast to sifted flour and slowly mix in the water. pressing flat with your knuckles. Now chill. milk and olive oil into the chilled mixture. Pre-heat oven to 220°C. Return to Bread Recipes http://www. Put dough in an oiled bowl.html[11-Sep-11 02:28:32] .ca/~mec1995/recipes/breads/ciabatta. form into a dough and then knead on a floured surface until springy. • Bake 25 minutes. Dust baking sheets with cornmeal and place dough on top.sentex. gas mark 7. Cover with a damp cloth and leave in a warm place for 2 hours. Slowly add • Using either a food processor or those at the end of your wrists. Cover and leave to rise in a warm place until tripled in size (5-24 hours). this mixture to the 1 1/4 lb of flour. • Stir the warm water. sprinkling with water three times during the first 10 minutes.Ciabatta Bread Ciabatta Bread Makes 4 loaves. adding the yeast and salt. Place in a bowl and brush with olive oil. • Divide into four and stretch dough into rectangles.
add the honey to the butter.htm[11-Sep-11 02:28:38] . for about 35 to 40 minutes or until done.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon Makes 4 large loaves: 1 quart buttermilk 1/4 pound (1/2 cup) butter 1 cup light honey 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups unbleached white flour OR 12 cups whole wheat flour cinnamon o Soften the butter until liquid but not too hot. Back to Bread Recipes http://www. Mix while adding the buttermilk. in a pre-heated 350 °F oven. o Put the flour with the salt and dry yeast in a bowl.sentex.ca/~mec1995/recipes/breads/raisin-2. Add the eggs. Loosen up the 2 eggs in small bowl with a fork. o When making this bread. mix well. o Bake. Knead until consistant. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.
Spoon into prepared pan. 3. Back to Bread Recipes Menu Copyright ©1998-1999. and salt into large bowl. Bake until pick inserted in center comes out clean. Butter 9x5-in. Sift flour. butter. about 1 hour. melted. 4.ca/~mec1995/recipes/breads/cocbread. Beat eggs. then turn out onto rack and let cool completely. loaf pan. Stir in coconut and sugar. cinnamon. Cool in pan on wire rack 5 minutes. 2. nutmeg.Coconut Bread Coconut Bread by Tony van Roon Makes 1 loaf 2 1/2 1 1 1/2 1/2 1/2 2 1/4 3 1 1/2 1 cups all-purpose flour Tbsp baking powder tsp ground cinnamon tsp ground nutmeg tsp salt cups shredded sweetened coconut cup sugar large eggs cup canned coconut cream cup (1 stick) unsalted butter.sentex.htm[11-Sep-11 02:28:42] . cooled tsp coconut extract 1. stir into flour mixture. Tony van Roon http://www. baking powder. coconut cream. Heat oven to 350 degrees. and coconut extract in medium bowl until blended.
Cover and set in a warm place until double in bulk . and remainder of flour or enough to make a soft dough. Bake in hot oven (425 °F) 40-50 minutes.ca/~mec1995/recipes/breads/cocobred. eggs. Place in well-oiled bread pans." Cocoa Bread Makes 2 loaves 5 1/2 1 OR 1 2 1/2 1/2 1/4 2 1/2 cups flour cake compressed yeast cake dry yeast cups milk. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Tony van Roon http://www. filling them 1/2 full.sentex. Add shortening and sugar.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941.htm[11-Sep-11 02:28:48] . Cover and set aside to rise in a warm place until light. Add 3 cups flour and beat until smooth. cocoa. Knead lightly and place in well-oiled bowl. Cover and let rise again until double in bulk. salt. scalded and cooled tsp salt cup cocoa cup shortening eggs. Form into loaves. Back to Bread Recipes Menu Copyright ©1998. which have been creamed together.about 2 hours.
Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten. unsalted butter on a warm slice with marmelade or fruit-spread. Do not overbake! Makes 1 loave or 16 squares.ca/~mec1995/recipes/breads/corn3.sentex. Back to Bread Recipes http://www.htm[11-Sep-11 02:28:59] . baking powder and the sugar. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. In a large bowl mix together the flours. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. I use real.
Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/corn8. thawed 3 tsp Ener-g Egg replacer. Pour into a nonstick 8-inch square pan and bake for 30 minutes.sentex.htm[11-Sep-11 02:29:08] . or until an inserted toothpick comes out clean. flours and baking powder together and set aside. well beaten with 4 tb water. Preheat the oven to 375 F.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate. Fold together briefly. Mix the cornmmeal. Mix the remaining ingredients together and pour over the dry ingredients.
Then add the honey. the flour. salt. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F.sentex.htm[11-Sep-11 02:29:16] . Back to Bread Recipes http://www. Add the buttermilk or sour milk and beat until just smooth. eggs. for 15 to 20 minutes.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl. and the oil. o Cut into squares and serve warm. and the cornmeal. baking powder.ca/~mec1995/recipes/breads/corn1.
Alabama.sentex. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. Enjoy! Brenda. Put into greased skillet. And mix gently.ca/~mec1995/recipes/breads/corn10. oven while you mix other ingredients as listed. I put butter on after cooking.) After your roll it around in the skillet to grease well. Bake till goldenborwn. Add hot oil (if hot enough it will sizzle.) I gladly will share my Alabama Cornbread recipe with you. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Practice makes the best bread. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg.htm[11-Sep-11 02:29:25] . Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F.
As a variation. ad 1/4 cup grated. Cut into squares and serve. flour. sugar.htm[11-Sep-11 02:29:32] .sentex. & melted shortening.Amish Corn Bread Amish Corn Bread Yields 1 loaf: -------------1 cup flour 4 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal 1 egg. Pour batter into the prepared pan and bake until risen and golden brown on top. and baking powder in a large bowl. Beat very well until the ingredient s are thoroughly blended. milk. salt. Mix cornmeal. beaten 1 cup milk 2 tablespoon shortening. sharp cheese.ca/~mec1995/recipes/breads/corn6. melted Grease a square baking pan and preheat the oven at 400 F. Make a well in the center and add the egg. Return to Bread Recipes http://www.
o Bake 20 min at 400 °F until toothpick comes out clean. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan.htm[11-Sep-11 02:29:37] . It is excellent when hot and fresh. Pour into prepared pan. For breakfast the next day. In another bowl blend yogurt.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. 1 cup enriched cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp salt 1/2 tsp baking soda 1 carton (8 oz) plain yogurt 1/4 cup vegetable oil 1 egg o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). and egg. Back to Bread Recipes http://www.sentex.ca/~mec1995/recipes/breads/corn2. Do not overbake! The top will be flecked with brown rather than uniformly so. COUNTRY CORNBREAD (Source: Parade Magazine. cut a piece of the bread. oil. Slather with butter and/or marmalade. Beth Merriman. split it down the middle and toast cut side up in a toaster oven until lightly browned. Add dry ingredients and mix just until blended (do not overmix).
stir to combine. mix to blend. slash tops of into a large diamond grid pattern. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk.Crusty Corn Flat Bread. xantham gum powder and salt in a large bowl." Makes 2 loaves 1 1-1/2 2 1-1/2 1 1/2 2 1-1/4 2 1 cup brown rice flour + some for dusting loaves tsp granulated yeast tsp sugar cup warm water cup corn flour cup cornstarch tsp xantham gum powder tsp salt large eggs. corn flour. about 1 hour. 16 grams carbohydrate. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever).htm[11-Sep-11 02:29:43] . Using a rubber spatula. Using a wooden spoon. sugar and 1/2 cup of the warm water in a 2-cup glass measure. 2 grams fat (unsaturated). Preheat oven to 425 °F. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. 3 grams protein. Using a razor blade. Add remianing 1 cup warm water and the corn oil to beaten eggs. Beat eggs lightly. 1 gram fiber. the yeast. then let rest in a a warm place until double in volume.ca/~mec1995/recipes/breads/corn11. Dust lightly with rice flour.sentex. 142 milligrams sodium. spread soft dough into circles on marked parchment paper. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. Combine remaining 1/2 cup rice flour. about 10 minutes.) Bake for 20 minutes or until well browned. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. cornstarch. 26 milligrams cholesterol. stir egg and yeast mixtures into flour and beat until smooth. Beat a few frops of water into the reserved beaten egg and brush over loaves. heaping it up slightly in the center.
25 minutes or until toothpick inserted in the center comes out clean. oil and egg. mixing just until dry ingredients are moistened.htm[11-Sep-11 02:29:48] .ca/~mec1995/recipes/breads/corn13. Again. Bake 20 . Return to Bread Recipes Menu Copyright © Tony van Roon http://www. mix just enough to quickly moisten everything.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. Grease 9" square pan or large cast iron skillet. Put batter into prepared pan. Combine dry ingredients.sentex. beaten Preheat oven to 400 °F. Serve warm. Stir in milk.
Return to Bread Recipes Menu Copyright © Tony van Roon http://www. a day at the most if wrapped in plastic wrap and in the fridge. Combine all ingredients until moistened. Put batter into prepared pan. The thing with most (if not all) corn breads is that they don't keep very long. 1991 "A very tasteful and moist corn bread.Honey Corn Bread Honey Corn Bread by Tony van Roon. Serve warm with butter." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. Spray pan with vegetable spray (or whatever you have). Grease 9" square pan or large cast iron skillet.ca/~mec1995/recipes/breads/corn14.htm[11-Sep-11 02:29:54] . Bake for 20-25 minutes or until skewer inserted in the center comes out clean.sentex.
pour batter into heated pan and bake for 20 min. It is really great hot out of the oven with molasses..sorry.htm[11-Sep-11 02:30:03] . so you could use store bought apple-sauce for this. This cornbread was quite moist and flavourful.. Make sure you do this in a tall.) and put in the oven to preheat. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. Then I use my handblender to make it into a a sauce. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. Grease a pan (Pam/Bakers' Joy etc. it will last absolutely not any longer! *To make applesauce from 1 apple quickly.. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.sentex.ca/~mec1995/recipes/breads/corn7. Return to Bread Recipes http://www. Mix all ingredients. I have successfully kept the cornbread in a airtight container overnight in the fridge.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.
Remove from pan. Knead enough bread flour into dough to make it nonsticky. let rise in warm draft-free area until doubled. about 5 minutes. Serve warm or at room temperature. Place in pan. Add 1 cup flour and mix until smooth and elastic.Portugese Cornbread Portugese Cornbread The olive oil makes this different from your average cornbread! Ingredients: •1 1/2 cups cornmeal •1 1/2 teaspoons ground pepper •1 1/2 teaspoons salt •1 cup boiling water •1 package rapid-rise yeast •1 teaspoon sugar •1/4 cup hot water (125°F. • Grease 9-inch metal pie pan with oil. • Preheat oven to 350°F. about 5 minutes. Wrap tightly. to 130°F. wrap in foil and warm in 350°F. • Can be made 1 day ahead.sentex. Score top of bread in ticktacktoe pattern. pepper and salt in large bowl of electric mixer fitted with dough hook. cool on rack. Knead into a ball. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy.. about 45 minutes.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. Knead on floured surface until smooth and elastic. Let cool to 120°F.ca/~mec1995/recipes/breads/corn15. Cool. Before serving. Mix in remaining 1/2 cup cornmeal. Bake until bread is light brown on top and sounds hollow when tapped on bottom. about 50 minutes. Mix in yeast and sugar.) Makes 1 loaf Return to Bread Recipes http://www. Add 1 cup boiling water and mix until smooth. about 20 minutes. Flatten to fill bottom of pan. oven 15 minutes.html[11-Sep-11 02:30:16] . Cover with towel. then 1/4 cup hot water and 1 tablespoon oil. about 45 minutes.
& salt. Stir in cornmeal. for 20-25 minutes in a greased pan.sentex.ca/~mec1995/recipes/breads/corn5. and shortening. Beat untill smooth. baby! Return to Bread Recipes http://www. baking powder. Bake at 425 F. milk.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar.htm[11-Sep-11 02:30:25] . Hasta-la-vista. Add eggs.
chopped cup bacon bits Preheat oven to 375 °F.ca/~mec1995/recipes/breads/corn12. Cover with grated cheese and chiles. Grease 9" square pan or large cast iron skillet. Mix dry ingredients together and make a well in the center. Fold in corn kernels. Bake 30 to 40 minutes.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar.sentex. Put half of better into prepared pan. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. grated oz greem chiles. butter and sour cream and blend thoroughly.htm[11-Sep-11 02:30:51] . Add eggs. Put remaining batter on toop Add bacon bits if desired.
ca/~mec1995/recipes/breads/datebred. Add eggs. Louis. and is over a hundred years old! 1 cup dates. Be sure that the nuts are fresh and not stale. Return to Bread Recipes http://www.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. It takes less time if using loaf pans. Bake at 250° for 2 hours in small breadpans.sentex. cups Tbs. well tsp. USA. baking soda in water Pour water over dates. then dates/water. chopped Cream butter and sugar. Fold in nuts. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. 4 1 2 2 2 1 1 cups tsp. finely chopped 2 cups boiling water 2 tsp. Stir in rest of the dry ingredients.htm[11-Sep-11 02:30:58] . let cool.
Bake for 30 to 45 minutes at 350 degrees F.htm[11-Sep-11 02:31:08] . Creamed * Tb Sugar Tb Onion. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. Let rise again. sprinkle well with salt. or arrange in a round shape on a greased cookie sheet. Back to Bread Recipes Menu Copyright ©1998. Dissolve yeast in warm water. bursh loaf with soft butter. Punch down and put dough in a bread pan. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese.sentex. While warm.ca/~mec1995/recipes/breads/dillbred. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Combine all ingredients in a mixing bowl.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Melted Egg. Large tsp Salt tsp Dillseed cups Flour. Tony van Roon http://www. (Standard bread dough feeling). Minced Tb Butter. Cover and let rise in a warm place until doubled.
shape and place in greased loaf pans. Makes 4 loaves. Let rise until double in bulk.sentex. Let rise.Ezekiel 4:9. then place in oiled bowl. Bake at 375 °F approximately 1 hour. Return to Bread Recipes http://www. Add yeast mixture. cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. oil and small amount of water.html[11-Sep-11 02:31:14] . Bible Bread This is what is called "breaking the bread". place in large mixing bowl with remaining water. A health food store is a source for several of these ingredients. Biblical Bread Ezekiel 4:9. Mix the other dry ingredients in separate bowl.ca/~mec1995/recipes/breads/ezekiel. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. Knead on floured surface. Stir in remaining salt and flour. Blend lentils. Knead again. dissolved in 1/2 cup warm water 1 tbsp honey Method: Dissolve the yeast and the honey in warm water and let it sit for 10 minutes. Stir in 2 cups of mixed flour.
peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. Let dough rise in warm draft-free area until doubled in volume. about 1-1/2 hours. Bake until loaves are rich golden brown and sound hollow when tapped. Let dough rise until level with tops of pans. using remaining 2 Tbs butter. Tony van Roon http://www." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. then stir in. Shape each piece into loaf. Let cool to warm (105 . Sprinkle yeast over mixture. stirring to dissolve sugar. Position rack in lower third of oven and preheat to 400°F. Punch dough down. Punch dough down. turning to coat entire surface. adding more flour if stick. Reduce temperature to 375°F. Butter two 6-cup loaf pans. Drain.115°F).sentex. Bring to boil. Combine milk.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. about 1-1/2 hours. Transfer to racks and cool completely before serving. They are even better the day after baking. about 45 minutes. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:31:20] . Cover with cold salted water. Return to bowl. about 30 minutes. about 1 minute. Cut into 2 pieces. Cover bowl with towel. about 10 minutes. Simmer until very tender. about 10 minutes. transfer to prepared pans. Place bread in oven. Mix in 4 cups flour.ca/~mec1995/recipes/breads/farmbred. Grease large bowl with 2 Tbs butter. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. Whisk into potatoes. Knead dough on generously floured surface until smooth and elastic. Knead until smooth. Cover and let rise until doubled in volume.l Add dough. light loaves. Cool in pans 5 minutes. sugar and salt in heavy small saucepan. Force hot potatoes through sieve into large bowl. 4 Tbs butter. Cover pans with towel. perfect with Apple Butter.
Cool to lukewarm. Sprinkle the yeast into warm water and let stand until dissolved. divide dough into 2 parts. Add almonds.sentex. Mix well. In a saucepan. Place in a greased bowl.ca/~mec1995/recipes/breads/dresden. Roll each piece into an oval about 3/4 inch thick. salt. Pour into a large mixing bowl. turn once to coat the top. Add the rum and let soak for 1 hour. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Brush with melted butter. Back to Bread Recipes http://www. Turn out onto a lightly floured surface. lemon. Beat in eggs and dissolved yeast mixture. drained rum (reserve fruits). Add enough flour to make a soft dough. for about 40 minutes. and almond extract. heat the milk and the butter until the butter melts. cover lightly with wax paper. and place in a warm spot until doubled in bulk. cover. fresh orange peel 1/4 cup rum 1 package dry yeast 1/4 cup warm water 1 cup warm milk 2/3 cup butter 1/4 cup honey 1 teaspoon salt (optional) 2 tablespoons slivered. Bake at 350 °F. lemon peel. Dredge fruits in flour and add to dough. and orange peel in a bowl. rinsed 1/3 cup chopped lemon 2 tablespoons slivered.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. add the honey. Drain and reserve the rum.htm[11-Sep-11 02:31:34] . fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins.
3. • In a large bowl.ca/~mec1995/recipes/breads/glufree3. Variations: Substitute olive oil for the butter. In a separate bowl. such as yellow or blue corn flour. remove bread from pan. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. sprinkle the yeast on top. • After the baking cycle ends. and salt in bread pan. combine the eggs and water. place on wire rack. 3 Basic Rice Bread. Saute some onions in the melted butter. Add 1/4 cup grated cheddar cheese. Return to Bread Recipes http://www. rice vinegar. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. Select Light Crust setting and press Start. then add them and your favorite herbs to create an onion/herb bread. polenta meal. melted • 1 tsp rice vinegar • 1-1/2 tsp salt • 2 c brown rice flour • 1/3 cup potato starch flour • 1/3 cup tapioca flour • 1/4 cup sugar • 3-1/2 tsp xanthan gum • 3 eggs • 1/2 cup water • 1-1/2 Tbsp active dry yeast Method: • Place the buttermilk. Add the remainder of the dry ingredients. combine all the dry ingredients except the yeast. 3 Gluten Free Bread.Gluten Free Bread.sentex. Add the egg mixture. If it does not appear to be mixing well. • Place 1/2 of the dry ingredients in the bread pan. • Observe the dough frequently during the kneading cycles. beat lightly. Mix well with a whisk. or soy flour. Yield: 14 servings. Stir with a rubber spatula.html[11-Sep-11 02:31:39] . allow them to cool. melted butter. use a rubber spatula to assist it occasionally. and allow to cool 1 hour before slicing.
• In a small bowl. May freeze in an air-tight container for 30 days. and turn into prepared loaf pan.Gluten-Free Bread. Whisk together the tapioca and raised yeast. and salt. sift together bean flour. Slice to serve. Stir well.ca/~mec1995/recipes/breads/glufree4. Sprinkle yeast over top and set aside to proof. • Knead until soft. • In a small saucepan. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. Return to Bread Recipes http://www. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. • In a large mixing bowl. 4 Makes 1 loaf. 4 Gluten-Free Bread.html[11-Sep-11 02:31:43] . baking powder.sentex. Remove loaf from pan and cool on a wire rack. dissolve the sugar in warm water. Beat until smooth and set aside for 10 minutes. Reserve. Ingredients: • 1 tsp granulated sugar • 1/2 cup warm water (110-F degrees) • 1 Tbsp dry yeast • 1 cup water • 2 Tbsp minute tapioca • 2 cups whole bean flour • 1/4 cup cornstarch • 2 tsp gluten-free baking powder • 1 tsp salt • 1 tsp poppy seeds • Non-Stick Cooking Spray and Cornmeal Method: • Pre-heat oven to 400°F. Stir mixture into dry ingredients. about 10 minutes. cornstarch. Bring to a boil and cook for 1 to 2 minutes. combine 1 cup water and tapioca. until thickened and clear.
(Not that being raised on the stuff would have anything to do with that opinion.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK..) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. Turn out onto a warm plate and serve. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. Bake fifteen minutes(**).sentex. coming from a southern Indiana family. I have some experience with this stuff. I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Mix dry ingredients together.. So here. bacon fat. sloppy mix.. it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowing the mixture to warm at room temperature (or slightly more) for about an hour.htm[11-Sep-11 02:31:48] . melt 2+ tablespoons of fat (Crisco.-) but this is the only cornbread I've ever had that is even worth eating.. mix in egg and buttermilk to make a goopy. Pre-heat oven to 375°F. (*)If real buttermilk is not available. etc). 1/2 cup whole-kernel stone ground cornmeal 1/2 cup all purpose flour 1/4 cup wheat flour 2 level tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 to 1/3 teaspoon baking soda 1/3 cup vegetable oil 1 egg 2 tablespoons melted fat(see below) 3/4 to 1 cup buttermilk(*) In a 9" cast iron skillet. and pour into (slightly) warm skillet.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking.ca/~mec1995/recipes/breads/corn4. Back to Bread Recipes http://www. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. Not to be arrogant or anything . Well.
OK". Bake in moderate oven (400 F) about 1 hour.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Add to first mixture. and milk. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Back to Bread Recipes Menu Copyright ©1998. well beaten cups flour tsp baking powder Combine grapenuts. Mix thoroughly. egg. add sugar.sentex. Let stand 1/2 hour. and sift with baking powder and salt.htm[11-Sep-11 02:32:03] . George Hale. Pour into well-oiled loaf pan. Tony van Roon http://www. measure. Sift flour.ca/~mec1995/recipes/breads/grapnut. Geary. Makes 1 loaf.
sentex. Preheat oven to 400 degrees F. corn. Cut into fairly thin. chillies. Smoothly blend 1 cup white cornmeal. baking soda. fresh or canned 4 oz.) It stores well tightly wrapped in the refrigerator. but it is best not to serve it cold. If it seems to runny work in 1 or 2 tbsp. Serve at once. Put remaining 2 Tbsp. then pour in batter. Do not cover.shaped wedges. moderately runny but not down right liquid. Place casserole. chopped red pimento. It should have the consistency of southern cornbread. Do not brown.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. smoothing it level. Bake until a knife lightly pushed in center comes out clean and dry. can whole-sweet red pimentos. sharp cheddar cheese ---. Set aside.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. pie . Give butter in casserole a final swizzle. Rotate and tilt casserole to coat inside. melt 6 Tbsp.htm[11-Sep-11 02:32:14] . Sprinkle grated cheese over top and decorate with pimento strips.ca/~mec1995/recipes/breads/inca. heat in oven no more than 4 to 5 minutes to avoid browning butter. butter into an 8 inch diameter baking casserole. butter over low heat. white cornmeal. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. melted butter.usually 40 to 50 minutes. salt. In large mixing bowl. Mix thoroughly. diced cheese. exactly in center of oven. One loaf makes about 8 servings. beat milk and eggs. Back to Bread Recipes http://www. (You can let the bread cool to room temperature.
sentex. Stir liquids into dry ingredients. o o o o o o o o o 1 cup All Purpose Flour 2 tablespoons Sugar 1 package RapidRise Yeast (equal to 8 gram) 3/4 teaspoon Salt 1/2 teaspoon Baking Soda 1 cup Buttermilk 1/4 cup warm water 3 tablespoons softened butter 2 1/4 cups Whole Wheat Flour Combine all dry ingredients in a large bow. Back to Bread Recipes http://www. adding more wheat flour if necessary. the mixture will curdle so not to worry.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Stir in enough whole wheat flour to make a stiff dough. Bake in pre-heated 375 °F. cut a "X" in top of the dough (about 1/2" deep). draft-free place. Heat butter. No kneading required for this traditional Irish brown-soda bread. oven for about 35 minutes or until done. Remove dough to lightly floured surface and form into a smooth 5-inch ball. Cover. Remove from pan and cool on wire rack. except the whole-wheat flour.ca/~mec1995/recipes/breads/irish.). buttermilk and water until very warm (125 °F.htm[11-Sep-11 02:32:20] . and let rise until doubled in bulk for about 45 minutes in a warm. Place in 9-inch pan. With a sharp knife.
dissove yeast and then add sugar.Lahvosh (Pareg Hatz) . Return to Bread Recipes http://www. Cover and let stand in a warm place for 4 hours.ca/~mec1995/recipes/breads/lahvosh. Then add flour and when moistened. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. flour • 1 cup melted butter or shortening • 4 cups warm water • 2 tablespoons salt • 1 1/2 tablespooons sugar • 1 cake of yeast • 1/2 cup sesame seeds [optional] Method: • In a large bowl. add the butter and salt. with a small amount of the warm water. • Knead the dough until it is very smooth. • Makes 18-20 Lahvosh's.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. roll out the balls until they are the size of a 14" pizza pan.sentex. • On a floured board. Place the dough in the pan and slit the dough in several places.html[11-Sep-11 02:32:24] . Divide the dough into balls the size of two hands cupped together.
Bake at 450 °F (230°C) for 45 to 50 minutes. Ingredients for Bread: • 5 cups all-purpose flour • 1 tsp salt • 1 tsp baking soda • rewena (above) Method for Bread: • Sift flour and salt into a bowl and make a well in the centre. Combine and knead mixture for about 10 minutes.html[11-Sep-11 02:32:29] .Maori Bread (Rewena Paraoa) Maori Bread (Rewena Paraoa) Ingredients for Rewena: • 2 cups all-purpose flour • 3 medium slices potato • 1 tsp sugar Method for Rewena: • Boil slices of potato with 1 cup of water until soft.ca/~mec1995/recipes/breads/maori. Fill with rewena and sprinkle baking soda over the top. Cover and stand in a warm place until the mixture has fermented. adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins.sentex. Return to Bread Recipes http://www. Cool to lukewarm and mix in the flour and sugar to a paste.
Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. Let rise for 15 minutes. Stir in the flour and knead for about 5-6 minutes. depending on size of braids. and mix well.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread.html[11-Sep-11 02:32:35] . baking soda and baking powder together and add to the mahdzoon mixture. made with yoghurt. • Place on a lightly greased cookie sheet.sentex. Repeat until all the dough has been used. • Cover the dough and let rest for 10 minutes. Braid this by crossing one end over the other 3 times. • Beat the butter. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. Return to Bread Recipes http://www. Wash with an egg wash made by beating 1 egg in 1/3 cup of water.ca/~mec1995/recipes/breads/mahdzoon. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. • Makes 3-4 dozen.
Serve hot. Cook at 350°F. and last add cheese. Grease a 9 x 13-inch baking pan.sentex. Tony van Roon http://www. and salt.ca/~mec1995/recipes/breads/mexcorn. eggs. Back to Bread Recipes Menu Copyright ©1998. Cover with remaining batter. Brown meat and drain off grease.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal. Mix well. milk. peppers. soda.htm[11-Sep-11 02:32:44] . Add 1/2 batter then sprinkle on the meat. onions. drippings. for about 45 minutes.
Place on prepared sheets seam side down.ca/~mec1995/recipes/breads/monastry. Slash top of loaves. Bake until loaves sound hollow when tapped on bottom. Grease baking sheets. kneading in allpurpose flour if sticky. Knead each piece into round. about 30 minutes. Pull 2 opposite sides under to form oval. Cut in half. For dough: Stir down sponge. using serrated knife. about 30 minutes. Immediately transfer to racks and cool. Combine oats. Cover and let rise again in warm draft-free area until doubled in volume. Grease large bowl. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. stir to dissolve. melted tsp salt to 3 cups whole wheat flour All-purpose flour egg beaten with 2 Tbs milk or cream (glaze) Rolled oats For sponge: Sprinkle dry yeast an dsugar over warm milk (105 . about 45 minutes. Cover with plastic wrap. If using cake yeast. Gently turn dough out on lightly floured surface. Back to Bread Recipes Menu Copyright ©1998. Let rise in warm draft-free area until doubled.115°F) in small bowl. crumble into small bowl. turning to coat entire surface. Add dough. Cover bowl with plastic. Gently knead dough in bowl until deflated. Let stand until foamy. bread flour and whole wheat flour in large bowl. Let rise until doubled in volume.htm[11-Sep-11 02:32:55] . Brush with glaze and sprinkle wit oats. Stir in sugar and lukewarm milk (95°F).sentex. using wooden spoon. Add yeast mixture and whisk until smooth.Monastery Oatmeal Bread Monastery Oatmeal Bread by Tony van Roon Makes 2 oval loaves Sponge: 1-1/2 2 1-1/2 1 1 1/2 Dough: 1 1/4 2 2-1/2 1 envelopes dry yeast or 1 1/2 cakes fresh yeast Tbs sugar or honey cups warm or lukewarm milk cup rolled oats cup bread flour or all-purpose flour cup whole wheat flour cup rolled oats cup (1/2 stick) butter. Preheat oven to 400°F. Tony van Roon http://www. Mix in 1 cup oats. butter and salt. Knead on floured surface until smooth and elastic. about 30 minutes. Let rise in warm draft-free area for 1 hour.
I Monkey Bread. remove from the oven and let cool for a minute or two. Tony van Roon by Tony van Roon http://www. brown sugar. mix the sugar. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996.oven for 30-35 minutes.htm[11-Sep-11 02:33:01] .Monkey Bread.Monkey bread makes you going ape! 1/2 cup Margarine or Butter 1/3 cup Granulated Sugar 1/3 cup Brown Sugar 1/4 cup Finely chopped nuts 1 tablespoon Cinnamon 3 cans Buttermilk Biscuits Bundt pan ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ o Prepare Bundt pan by coating the inside with cooking spray or butter and set it aside. o Open one can of biscuits and separate.sentex. Repeat these steps for the next two cans of biscuits. then turn onto a plate and carefully remove the pan. o When done. In another bowl. it will stick to it and is hard to remove.ca/~mec1995/recipes/breads/monkey. then drop into Bundt pan. If you leave the monkey bread in the Bundt pan much longer. Put each ball into the sugar mixture and coat. Cut each biscuit into four sections and roll each section into a ball. o Melt 1/2 cup butter (not the diet type!) in a bowl. nuts and cinnamon. After finishing the first can of biscuits. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. ---. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. drizzle a little melted butter evenly over the top of this first layer.
Back to Pastry & Rolls Menu Copyright © 1996. Pour over biscuits. In large baggie.htm[11-Sep-11 02:33:09] . Melt butter and brown sugar.sentex. Boil 1 minute. II by Tony van Roon Preheat oven to 375° F. Bake 35 minutes at 350 degrees. II Monkey Bread. Let stand 10 minutes before removing from pan. Tony van Roon http://www. 3 cans Buttermilk Biscuits (10 per can) 1 cup Sugar 2 tsp Cinnamon 1 cup Brown sugar 1 stick butter Pecans (optional) Cut biscuits into 1/4's.ca/~mec1995/recipes/breads/monkey2. combine white sugar and cinnamon. Shake biscuit pieces and line in greased tub or Bundt pan.Monkey Bread.
Remove plastic wrap. let rise until almost doubled in bulk. Cover bowl with plastic wrap. Return to Bread Recipes http://www. processing just until blended. Stir in yeast. Lightly oil a large bowl. check consistency of dough. Place rack in center of oven. Stop machine. bake 25 minutes. Let stand until foamy.ca/~mec1995/recipes/breads/muflet. In a food processor fitted with the steel blade. punch down dough. Let rise in a warm. about 5 seconds. about 1 1/2 hours. Preheat oven to 425°F. Reduce heat to 375°F. When dough has doubled in bulk. Process until dough forms a ball. Process 20 seconds to knead. If dough is too dry. Ingredients: 1 cup warm water (110°F. Lightly grease a baking sheet. turn to coat all sides. salt. processing just until blended. Cool completely on a rack before slicing. Sprinkle top of loaf with sesame seeds.sentex. Place dough in oiled bowl. Bake loaf in center of preheated oven for 10 minutes. 5 to 10 minutes. 1 hour. draft-free place until doubled in bulk. It should be smooth and satiny. swirling to coat bottom and sides. 1 Tbsp at a time. The loaf is done when it sounds hollow when tapped on bottom. 1 or 2 Tbsp at a time.html[11-Sep-11 02:33:15] . combine 3 cups flour. add more warm water.) 1 Tbsp sugar 1 pkg active dry yeast (about 1 Tbsp) about 3 cups bread flour 1-1/2 tsp salt 2 Tbsp vegetable shortening sesame seeds Method: In a 2-cup glass measuring cup.Muffuletta Bread Muffuletta Bread Makes 1 loaf. If dough is too sticky. Form dough into round loaf about 10 inches in diameter. add more flour. turn out onto a lightly floured surface. place on greased baking sheet. Cover very loosely with plastic wrap. combine water and sugar. press seeds gently into surface of loaf. Add yeast mixture. and shortening.
sentex. Serve hot. add warm water if necessary. When ready to bake. Cover with damp cloth and let rest 1 hour.htm[11-Sep-11 02:33:23] . Pinch off pieces about the size of golf balls and place on large buttered pan. Make a well in center and add remaining ingredients. Dough may be refriggerated at this point for baking later. Turn onto floured board and knead until dough is elastic.ca/~mec1995/recipes/breads/naan. Pat balls into thin circles about 6 inches in diameter. 2-1/2 to 4 minutes.Naan Bread Naan Bread Makes about thirthy 6-inch rounds: 4 cups all-purpose flour 1 Tbs sugar 1 Tbs baking powder 1-1/2 tsp salt 3/4 tsp baking soda 3/4 cup milk 1/4 cup plain yogurt 2 eggs 2 Tbs oil Combine dry ingredients in large bowl and blend thoroughly. preheat oven to 450 degrees F. Mix until dough is somewhat sticky. Place on baking sheet and bake until bread puffs and is lightly browned. Back to Bread Recipes http://www.
milk and yogurt until barely warm.htm[11-Sep-11 02:33:27] . Let dough rest. for 35-40 minutes in a warm spot. turning once. Add cumin seeds. except the cumming seeds. Heat beaten egg. covered.ca/~mec1995/recipes/breads/naan2. Broil in oil. (Susheel) Posted by Tony van Roon Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon 2½ cups all purpose flour ½ tsp baking soda ½ tsp baking powder ½ cup milk ½ yogurt ½ tsp sugar.sentex. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. Roll each ball to 1/8" thichness. Divide into 20 small balls. Add to flour mixture. beaten Mix dry ingredients. Heat the oil in a pan. Mix the dough. Add water if necessary. kneading just enough to hold together.Naan 2. (Susheel) Naan 2.
about 1 hour. Set seam side down in 1 prepared pan.sentex. turning to coat entire surface. Let stand in warm draftfree area until dough rises to top of pans. Roll up as for jelly roll. let stand until dissolved.ca/~mec1995/recipes/breads/newfr. Add dough. (Can be prepared 3 months ahead. sugar and salt over water in large bowl. Stir to blend. about 1 hour. about 10 minutes. Knead dough 3 to 4 times. Stir in another 1 cup flour. about 30 minutes. Continue baking until bread sounds hollow when tapped on bottom.) Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:33:33] . Tony van Roon http://www.New Orleans French Bread New Orleans French Bread by Tony van Roon Makes 4 loaves 2 2 1 2-1/2 7 1 envelopes dry yeast Tbs sugar Tbs salt cups warm water (105 . Turn dough out onto generously floured surface. Remove from pans. Rewarm in 350°F oven for about 20 minutes. Brush each with glaze. Serve immediately. Preheat oven to 450°F.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Reduce oven temperature to 350°F. Generously butter four 18-inch baguette pans. Wrap in foil and freeze. Continue kneading until dough is very smooth and elastic. Divide evenly into 4 pieces. make three to four 3/8-inch-deep slashes atop each loaf. Repeat with remaining pieces. Roll 1 piece into 7x15-inch oblong. Cover and let rise in warm draft-free area until doubled in volume. Let stand until foamy and proofed. abut 10 minutes. Butter large bowl. Bake loaves 15 minutes. Using razor blade. Punch dough down. Knead in remaining 1 cup flour. Add 5 cups flour to yeast mixture and stir to incorporate. Let stand 15 minutes at room temperature. Cool completely.
Do not overbake or loaves will be dry.Nisu Bread Nisu Bread Makes 3 loaves. Add the butter. Place in a lightly greased bowl. Add about 3 cups of flour and beat well. Let rise until puffy (1/2 to 1 hour). Stir in the milk. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. eggs and enough flour to make a batter (about 2 cups).html[11-Sep-11 02:33:41] . Sprinkle with pearl sugar. Add remaining flour 1 cup at a time until dough is stiff. cardamom. turn dough to grease top. Glaze loaves with a mixture of beaten egg and milk. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. crushed loaf sugar (sugar cubes) and or sliced almonds. Knead until smooth and satiny. and divide each part into three. salt. Return to Bread Recipes http://www. divide into 3 parts. Turn out onto floured board. Bake at 400 ° for 25-30 minutes. Let rest for 15 minutes. cover with inverted mixing bowl. Punch down. Ingredients: 2 pkgs. Beat until dough is smooth and elastic.sentex. sugar. beat until dough looks glossy again. Repeat for second and third loaves. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Turn out onto a lightly floured board. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. let rise again. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water.ca/~mec1995/recipes/breads/nisu. Place on lightly greased baking sheets. cover lightly and let rise in warm place (about 85°F) until doubled. Dough should be smooth and glossy in appearance.
My stove burner setting (electric) is about 6 to 6. Boter Letter. add salt and yeast and mix well. Put enough oil in a large pan (or wok) that when the you put the newly formed oliebol in the oil it will sink and then rise again.. Add the rest of the milk and mix well. Let cool a bit first. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. put the eggs in warm tap water for 10 minutes. hick. Mix well. I microwave the milk until it is hot (probably around 50°C). . hot (see Preparation) 2-1/2 to 3 cups Lemon rind. Check a couple for consistancy until you get the hang of it. Hollandse Boterletter.htm[11-Sep-11 02:33:49] . Use your own judgement. If you fry the oliebollen too long they become hard the next day. wash the currants and raisins and then soak in hot water for 1 hour. apple at room temperature (before peeling). Works for me.5 setting. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. Put a piece of bread crust in the oil to check if the oil is hot enough.Olie Bollen. Add the raisins/currants and the lemon rind (or even orange peel). Let rise for 60 minutes on a draft free spot. will provide moisture and keep the oliebollen fresh for several days. or are short. Dutch. Kerst Stol. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.=) Serve with powdered sugar (icing sugar) sprinkled on top.sentex. So only fry as long as needed. The consistancy of the dough batter should be something like thick porridge. Oil temperature should be about 'medium-high'.. Like. The fully soaked raisins/currants. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala). finely chopped 1 2% milk.ca/~mec1995/recipes/breads/oliebol. Add the eggs and part of the 'hot' (not boiling!) milk.. Some of the raisins still have stems on them. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. together with the apple. They are usually made New Year's eve (or even during the day) and for the Dutch. add beer. I have a plastic pail which I use only for yeast recipes.. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. grated (optional) 1 Preparation: Make sure everything is warm. Put the flour in a large bowl. If 'blue' smoke is coming from the oil it is definately too hot. If you don't have (enough) yeast. not very appetizing while eating so remove them.
Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C). It is important that the pecans and walnuts are fresh and not stale.ca/~mec1995/recipes/breads/orangedn. Mix remaining ingredients and add to wet mixture. Especially stale walnuts will leave a bitter after taste.htm[11-Sep-11 02:33:55] .sentex. orange juice and rind. keep in mind that pecans are a little bit harder than walnuts. Also. baking soda. or until a skewer comes out clean. Beat in egg and set aside. water. Tony van Roon http://www. Bake for 1 hour. Pour into a large greased loaf pan. Cream sugar and butter together. In a seperate bowl mix the dates. Set aside to cool and then add to sugar/butter mixture. Makes 1 loaf Back to Breads Page Copyright ©1998.
ca/~mec1995/recipes/breads/pagach. adding more flour as needed. Return to Bread Recipes http://www. Place cooled filling on one side inch margin from the edges.Pagach. Carefully pinch edges together. Pat the top of the filling. add salt and 2 1/2 cups flour and knead smooth and elastic. Bake at 400°F for 30 minutes or until golden brown. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Fold the other half of you have a turnover. Place dough on countertop. Ukrainian Potato Bread Ingredients: 2-1/2 cups flour 1 cup warm water 1 pkg yeast 1/2 teaspoon salt 1 lg onion peeled and sliced 1 med head cabbage. 9 x 12 inches. Punch down dough and divide into 2 parts.sentex. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Roll out dough into an 18 of rectangle. Let rise double. Allow to rise double in bulk. Saute onion in oil until soft. Place on greased baking sheet. Ukrainian Potato Bread Pagach. cover with stainless steel bowl.html[11-Sep-11 02:34:04] . Drain off any excess oil.
sugar.sentex. lemon zest. orange flower water. milk. Sheila Ainbinder -. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie.Pain Perdu. Dust with powdered sugar and serve with warm cane syrup. Fry the bread until golden brown on both sides.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. brandy and nutmeg in a bowl. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Heat the butter and oil in a heavy frying pan. Tony van Roon http://www. beaten cup milk cup sugar Tb orange flower water Tb grated lemon zest cup brandy tsp ground nutmeg slices stale French bread Tb butter Tb vegetable oil Powdered sugar Cane syrup Combine the eggs. French Toast.ca/~mec1995/recipes/breads/perdu. Soak the bread in the liquid mixture. Mix well.htm[11-Sep-11 02:34:10] . Back to Bread Recipes Menu Copyright ©1998.
about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. 2 or 3 minutes on each side. Dip 2 slices of the bread into the egg-milk mixture. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. and vanilla. Carefully place the pan back on the stove and flame the sauce. Fry in the butter until golden brown. Remove the sauce from the heat. milk. heat 2 tablespoons of butter. set aside.html[11-Sep-11 02:34:17] . to dissolve the sugar. Spoon the warm sauce over the pain perdu. orange juice. • Remove the pan from the stove and add the rum. peeled and sliced.sentex. whisk the eggs. • Lay the pain perdu on a platter. orange zest. • Add the pecans and sauté for 4-5 minutes. Dust the entire plate with powdered sugar. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. • In a nonstick sauté pan. cinnamon. Return to Bread Recipes http://www. Add the bananas to the pecan mixture and warm slightly. • Stir in the maple syrup and bring the liquid up to a simmer. sugar. French toast French Toast yes. stirring constantly.Pain Perdu. coating evenly. Yields: 6 servings. melt 2 tablespoons of the butter. but not your ordinary type! Ingredients: • 1 stick butter • 3 eggs • 3/4 cups milk • 1 tablespoon grated orange zest • 1/4 cup fresh orange juice • 2 tablespoons sugar • 1/4 teaspoon cinnamon • 1/4 teaspoon vanilla extract • 8 slices of French Bread. • Repeat until all the butter and bread is used. French toast Pain Perdu.ca/~mec1995/recipes/breads/perdu2.
knead until soft. Return to Bread Recipes http://www. grated lemon & orange zests. 3 to 4 minutes. Place the dough in a buttered bowl.Panini Bread. and rolling up the dough. let stand until creamy. about 1 hour. Add the raisins to the dough in 1 or 2 additions by flattening the dough. Cool on racks. about 10 minutes. Place the rolls on lightly buttered or parchment-lined baking sheets. springy. Add the butter and mix thoroughly. about 45 minutes. Italian. Change to dough hook and knead at medium speed until soft. and let rise until doubled. Add the flour and reserved raisin water and stir until smooth. springy. Pat the raisins dry and toss with 1/4 cup flour. room temperature 1/4 cup unbleached all-purpose flour for the raisins Method: Soak the raisins in cool water to cover at least 30 minutes. patting the raisins over the surface.html[11-Sep-11 02:34:26] . and vanilla in a mixer bowl and mix with the paddle until blended. salt. Place the flour. drain but reserve 1/4 cup of the water. Dolci type Panini Bread. Italian Dolci type Ingredients: 1-1/2 cups (225 grams) raisins water to cover 3-1/2 tsp active dry yeast 1/2 cup plus 2 tablespoons warm milk (not hot) 1/2 cup (70 grams) unbleached all-purpose flour 3-1/4 cups (430 grams) unbleached all-purpose flour 1/2 cup (100 grams) sugar 1 tsp (5 grams) salt 2 eggs 1 egg yolk grated zest of 1/4 lemon grated zest of 1/4 orange 1/4 tsp vanilla extract 1 stick (115 grams) unsalted butter. Heat oven to 400°F. egg yolk. 8 to 10 minutes). and smooth except for a few blisters. Cover with a towel and let rise half their original volume. and very smooth. (Or by hand. Cut the dough into 16 to 18 pieces and roll each piece into a ball.sentex. cover with plastic wrap.ca/~mec1995/recipes/breads/panini. Bake 18 minutes. sugar. 20 to 30 minutes. sponge. Stir the yeast into the warm milk in a small bowl. The rolls should double in size and puff up into fat buns as they bake. Cover with plastic wrap and let rise until doubled. eggs.
salt and Crisco. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Spray 4 pie tins with vegetable oil spray(any kind).Peda.sentex. Armenian Flat Bread Peda. Cover each pan and let dough rise again. Gradually add flour and mix well. Peda Bread. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Divide dough into four parts. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash.ca/~mec1995/recipes/breads/peda. With hands lubricated with oil. Cover dough and let rise until double it's size. sifted • 3 tablespoons Crisco oil • 2 cups warm water (not boiling hot!) • 2 pkgs dry yeast • 1 tablespoon salt • 1 tablespoon sugar • 1/4 cup sesame seeds Method: • In a large mixing bowl add warm water and dissolve yeast. Return to Bread Recipes http://www.html[11-Sep-11 02:34:31] . spread dough out evenly in each pan. Add sugar.
add the remaining 1-1/2 cups of water. Shape into a ball. Dust the cookie sheets with cornmeall also in between baking Pita's. salt. After 5 minutes. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty.Pita Bread Pita Bread (or just Pita) by Tony van Roon 8 to 10 breads: 2 packages dry yeast 2 cups warm water 1/2 teaspoon honey 1/4 cup olive oil 1 tablespoon salt (optional) 5 to 6 cups whole wheat flour cornmeal Actually. Mix the yeast in 1/2 cup of the warm water.ca/~mec1995/recipes/breads/pita. adding the additional cup of flour if the dough gets too sticky. Do not open the oven during this first baking. shaping each piece into a ball. When they're done. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. Then stir in 5 cups of the flour. place 2 of the circles on each sheet.sentex.very hot for these little breads. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. cover. Back to Bread Recipes http://www. high heat and remove the first ones to a wire rack to cool. -. 1 cup at a time. In a large mixing bowl. the oil. place in a greased bowl. this recipe is not my own. mixing vigorously with each addition. but therein lies the secret. The breads will puff up and be lightly browned when they're done. Dust 2 baking sheets with cornmeal. The (preheated) oven is set fpr 500 °F. Turn out onto a lightly floured board and knead for 10 minutes. Using a floured rolling pin. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Place 1 cookie sheet on the lowest rack for 5 minutes. cover and let rest for about 30 minutes. or freeze them for future use. and the yeast mixture. you will bake the remaining Pita. Continue the process until all the breads are baked. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. the dough should be smooth and eleastic. When kneading is finished. Punch down on floured surface. and let rest for about 30 minutes.htm[11-Sep-11 02:34:39] . flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Let them cool--rewarm them for serving. add the honey. stir and set aside to proof. remove from oven. Knead each ball for 1 or 2 minutes. turning once to coat the top. place the next tray on the bottom for its 5-minute.
Add 1 dough round to oil. Transfer to paper towels using slotted spoon. dusting with flour to prevent sticking.ca/~mec1995/recipes/breads/poori.Poori . Roll 1 piece into smooth ball (keep remainder covered with towel). Place on platter and serve immediately. Dust generously with whole wheat flour and roll into 5-inch-diameter circle. Mix in buttermilk. about 20 seconds. Pour oil into wok or medium saucepan to depth of 3 inches. Cover. Heat to 375 °F. Turn and cook until light brown.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Repeat with remaining dough. Keep warm while cooking remaining dough. dough will sink to bottom. Knead dough on lightly floured surface 2 minutes. Cover and let rest 15 minutes. gently press in center with back of slotted spoon until bread puffs. Divide dough into 8 pieces.sentex. When dough starts to rise.Whole Wheat Indian Bread Poori .htm[11-Sep-11 02:34:46] . Back to Bread Recipes http://www.
Cool. Add butter. Makes 1 loaf. add milk mixture. Knead vigorously until thoroughly mixed.ca/~mec1995/recipes/breads/pulla. shape each into a long strand. Beat 1 egg and sugar together. Punch down.html[11-Sep-11 02:34:52] . Return to Bread Recipes http://www. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Add lukewarm milk. Cover. Stir to mix. Brush with slightly beaten egg. Bake in moderate oven. salt and some of the flour. Coffee bread from Finland Pulla. Cover. Add cardamom and enough flour to make a soft dough. Knead until dough no longer sticks to sides of bowl. 85°F until doubled in size. Divide into 3 equal parts. Let rise in warm place. Braid strands to form a loaf. Sprinkle with almonds. about 45 minutes.Pulla. stir until dissolved. Let rise again until doubled in size.sentex. Coffee bread from Finland Finnish Coffee Bread Ingredients: • 1 pkg yeast • 1/4 cup warm water (105-115°F) • 1-1/3 cups lukewarm milk • 2 eggs • 1/2 cup sugar • 1/2 tsp salt • 4-1/2 cups sifted flour. approx. 350°F about 30 minutes or until golden brown.
so. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. for 50 minutes Relax.berkeley. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. Although I don't recommend using that much. but that's what the original recipe calls for. you don't need all of it. 1/4 cup of less should be plenty.sentex.htm[11-Sep-11 02:34:58] ..Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. My girlfriend loves it...ca/~mec1995/recipes/breads/radiobb. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. but some is necessary) Bake at 350° F. and to her by her mother. Mix flour and sugar with a wooden spoon Add first beer 1/3 at a time Turn batter into the three loaf pans Drizzle butter over tops (again.edu Back to Bread Recipes http://www. and says the reason she works out is so she can eat it without too much guilt. Do not be fooled by its simplicity. Grease three 6x3" loaf pans.
Put the dough mixture in a lightly greased bowl. and yeast with the flour. and lightly knead it again for about 1 minute. and the apple pieces. Remove from pan and cool on wire rack. Devide in half. raisins. Punch the dough down. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Cover and let rise again until double in bulk.) Fleishmann's Quick-Rise yeast cup Dark brown sugar tsp Salt cup Butter (preferable salt-free) All Purpose Flour Small apple (apple pie type) Large Eggs (room temperature) Raisins (washed and dried) Currents (washed and dried) Put the flour in large bowl. Add the warm water. add the eggs. 30 minutes. Cream the (softened) butter with the sugar.htm[11-Sep-11 02:35:03] .ca/~mec1995/recipes/breads/raisin-4. Mix the salt.sentex. Stirr in the currants. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. Bake at 350 °F for 35 minutes or until done. Place each half in a greased and floured loaf pan.Raisin Bread #4 Raisin Bread #4 by Tony van Roon Makes 2 Loaves: 1 cup 2 pkgs 1/2 3/4 1/2 6 cups 1 2 1 cup 1 cup Very warm water or milk (about 125 °F. Roll each half in a rectangle to fit your bread pan. Cut the apple in little pieces. Add the creamed butter/sugar mixture to the flour. Knead on a floured surface or countertop until smooth for about 10 minutes. Back to Bread Recipes http://www. approx.
(room temperature) ** Place 1/2 cup warm water in a large warm bowl. let rise again in warm. mashed potatoes (or applesauce). Place. The one cup of water changed to 1-1/2 to 2 cups hot tap water. draft free place until doubled in size. blend well. I also started adding half an apple. Bake at 350 °F. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Works well. raisins. Remove dough to lightly floured surface. you can substitute with applesauce. to keep the bread moist. Sprinkle in the yeast. I found that when using 2 eggs the bread becomes a bit dry the next day. If you like. and enough remaining flour to make a soft dough. Remove from pan and cool on wire rack.htm[11-Sep-11 02:35:16] . about 1 hour. let rise in warm and draft free spot until doubled in bulk. Stir in egg. Let cool to room temperature. sugar. butter. It is obvious that the apple and egg should be at room temperature. for 35 minutes or until done. Punch dough down. cut in small pieces. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. * Use tap-water or water reserved from boiling potatoes. Gives a nice look to a slice. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. stir until disolved. Place in a greased bowl. about 1 hour.sentex. divide in half. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved.ca/~mec1995/recipes/breads/raisin-5. seam sides down. Add remaining water. Knead on lightly floured surface until smooth and elastic. Cover. Pinch seams and ends to seal. about 6 to 8 minutes. Roll each half to 12x7 inch rectangle. and 2 cups of flour.Raisin Bread #5 Raisin Bread #5 by Tony van Roon Makes 2 Loaves: 1-1/2 to 2 cups 3 pkgs (25 gram) 1/2 cup 1 tsp 1/2 cup 6 cups 1 3 cups 1/2 cup Hot (not boiling) water * Fleishmann's Active Dry Yeast Sugar Salt Butter or Margarine (softened) + 1 Tbsp vegetable oil All Purpose Flour Small Egg (optional) Raisins Cooked mashed potatoes. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Cover. Back to Bread Recipes http://www. roll up tightly as for jelly roll. salt. turning to grease the top. Beginning at short end of each.
Add cooking oil. Pour over rolled oats. Pour into well-oiled pan.sentex. and yeast which has been softened in lukewarm water. Stir until blended. then beat thoroughly. sirup.1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk. flour.ca/~mec1995/recipes/breads/oatsbred. salt.htm[11-Sep-11 02:35:23] . Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. Allow to stand 1 hour. Beat thoroughly. Bake in moderate oven (375°F) about 45 minutes.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Cover and let rise until double in bulk. Allow to rise until double in bulk.
add the dough which has fermented. Knead well. chopped 1 lemon rind. orange peel and lemon rind. sugar and salt with milk and cook over moderate heat for about two minutes. cover with napkin and allow it to stand twenty-four hours. exclusively for January 6. then form into a ball. adding the rest of the milk mixture and two more eggs.html[11-Sep-11 02:35:32] . place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Shape dough into a large circle with a hole in the center. Dissolve yeast in lukewarm water and pour into center of mound. Add two eggs and the orange blossom water. Ingredients: 4 cups sifted flour 1/2 package yeast 1/4 cup lukewarm water 1/4 cup butter 1/4 cup sugar 1 tsp salt 1/4 cup milk 5 eggs 1 Tbsp orange blossom water 1 oz candied citron. Mix butter. Yield: one very large ring or twelve to fifteen servings. Place in a greased pan.ca/~mec1995/recipes/breads/rosca. Mix thoroughly with the flour and when lukewarm. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Specialty Bread King's Bread. Cover with napkin and let stand in a warm place until it is twice its original size. Return to Bread Recipes http://www. Bake at 400°F for thirty minutes or longer. sprinkle with sugar and dot with small pieces of additional citron. Knead. add citron. chopped 1 candied orange peel. Moisten the tope with a brush dipped in remaining egg. When the dough is smooth. mixing it a little at a time with the flour.sentex. Make two incisions forming a cross on the top of the ball and place in a floured bowl.Rosca De Reyes Bread Rosca De Reyes. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour.
Add to it the soda.sentex. add shortening. VA. o Scald milk and cool to lukewarm.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Elida. remaining salt and 5 cups of flour. o Bake at 350°F for about 1 hour. o Add boiling water and stir until salt has dissolved. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. o Add milk and remaining flour to sponge. This requires about 1-1/2 hours. Allow mixture to stand at room temperature from noon to the following morning. o Kneed for 10 to 12 minutes and shape into several loaves. Brunk. G. o Then drain off liquid. Sprinkle 1 tablespoon salt. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. this sponge should be the consistency of cake batter. Wayneboro. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening.ca/~mec1995/recipes/breads/saltrb. Tony van Roon http://www. o Set mixture in a warm place and let rise until light and full of bubbles.H. the sugar and the corn meal over the potatoes. Mrs. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:35:38] . o Let rise until light. Stir until ingredients are well blended.
until it ferments. then cool on rack. Keep water warm this full length of time.htm[11-Sep-11 02:35:42] . Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. Rombauer & Becker.ca/~mec1995/recipes/breads/saltcb. cover and let rise until it has doubled in bulk.. in a warm place.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. 90 to 95°F. Bobbs-Merrill Co. covered. 1975" Makes three 5x9-inch loaves Measure into a large jar or bowl: o 1/2 cup fresh coarse white stone-ground cornmeal o 1 tablespoon sugar Scald and pour over the cornmeal: o 1 cup milk Let stand overnight or longer. Watch it for if it gets too high. it may sour.sentex. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. until bubbles work up from the bottom. If it isn't light in texture. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. Preheat the oven to 400°F and bake the bread 10 minutes. Test for doneness. Scald: o 3 cups milk Pour it o 2 o 5 o 1 over: tablespoons sugar tablespoons lard tablespoon salt Stir in: o 3-1/2 cups sifted all-purpose flour Stir in the corn mixture. By then it would be light and have a number of small cracks over the surface. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. but not stiff. Reduce the heat to 350°F and bake 25 to 30 minutes more. it is useless to proceed as the bread will not rise properly.
Rolled Oats Bread
Salt Rising Potato-Bread
by Tony van Roon
"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"
Makes three 5x9-inch loaves A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says, "Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese aroma.
Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal Add and stir until salt is dissolved: o 4 cups boiling water
Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain the liquid into a bowl and add, stirring until well blended:
o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour
Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.
Scald: o 1 cup milk When lukewarm, add: o 2 tablespoons butter Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour
Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour Back to Bread Recipes Menu
Copyright ©1998, Tony van Roon
Indian Maiden Bread, Squaw Bread
Indian Maiden Bread
by Tony van Roon
"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."
Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour cups rye flour cornmeal melted butter
Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify. Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done. Click here for the word ~Squaw~ Back to Bread Recipes
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. cups coarsely chopped pecans (or your favorite nuts)
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts. Preheat oven to 350° F. Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes
Student Beer Bread
Student Beer Bread
by Tony van Roon
Makes 1 large Loaf:
3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup 12 ounces beer butter
Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount of effort and hassle. Well, here it is! In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer (room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins if available. This bread can't go wrong. Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon as it's removed from the oven, rub the top and the sides with butter. That's it, sit back and enjoy a warm slice of Tony's Beer Bread! Back to Bread Recipes Copyright © Tony van Roon
or until a straw inserted into the center comes out clean. chilled 2 Eggs 1/2 cup Raspberry jam/preserves or 1/2 cup Strawberry jam/preserves 3/4 cup Milk 2 Tbs Butter 2 Tbs Sugar 2 Tbs Raspberry jam or 2 Tbs Strawberry jam Preheat oven to 350 °F.sentex. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Combine the flour. Cut the butter into small pieces and drop into the flour mixture. and salt in a large mixing bowl. continue stirring until dissolved and blended.htm[11-Sep-11 02:36:23] . Meanwhile. Back to Bread Recipes Sunday Loaf http://www. Stir and bring to a simmer.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter. and jam in a pan. Beat the eggs well in a small bowl. whisk until the mixture is blended smooth.ca/~mec1995/recipes/breads/sunday. baking powder. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. Using your fingers or a pastry cutter. Grease a 9x5x3-inch loaf pan. sugar. Stir with a fork to mix all dry ingredients well. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. make the glaze by combining the butter. Spoon into the loaf pan and bake for about 1 hour 15 minutes. add the jam or preserves and milk. Strain and then spoon the glaze over the loaf after it has cooled on the rack. sugar.
sentex. Then gradually add the white flour to make a soft dough. but it looks better if baked as so called free-loaves. knead the dough for about 10 minutes. mixing with each addition until all 3 cups are stirred in. Or bake in the normal baking pans if you like. On a lightly floured board or countertop. Stir in the rye flour gradually. Add a bit more white flour if the dough is too sticky. Bake at 400 °F. butter. Back to Bread Recipes by Tony van Roon http://www. Cool on wire racks. In a cup or bowl. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk.htm[11-Sep-11 02:36:32] . Cool to lukewarm. Shape as desired--oval. Punch down. then stir in the honey. Beat well. dissolve the yeast in the ½ cup of warm water and add to the first mixture. round or square--and place on greased baking sheets.Swedish Limpa Rye Bread Swedish Limpa Rye Bread Makes about 2 loaves: 1-1/2 cups hot water 2 tablespoons honey 2 tablespoons butter 2 teaspoons salt (optional) 1 package dry yeast 1/2 cup warm water 3 cups rye flour 3 cups unbleached white flour Put the hot water into a mixing bowl. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Place in a greased bowl and turn once to coat the top. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. and salt.ca/~mec1995/recipes/breads/limpa.
Enjoy! NOTE: If you don't like the taste of anise.ca/~mec1995/recipes/breads/swed-rye.htm[11-Sep-11 02:36:38] . orange rind and seeds. Back to Bread Recipes http://www. If the dough is sticky or too soft. add a little more flour. Knead by your own method or use a dough kneeder. Make four ¼" deep diagonal cuts in the top of the loaves. Stir in the molasses. dusted with cornmeal. Mix all ingredients together until smooth.Swedish Rye Bread Swedish Rye Bread by Tony van Roon Makes 2 Breads: 3 packages quick dry yeast 2 tablespoons softened butter ½ teaspoon salt 3 cups unbleached white flour 2½ cups fine milled rye flour 1½ cups hot water (about 80 °F) ¼ cup molasses ½ cup sugar 1 tablespoon grated (califorina) orange rind 1 tablespoon fennel seed 1 tablespoon anise seed Put the water in a bowl and add the yeast. then stir until dissolved.sentex. Leave the dough in the bowl and cover the bowl with plastic wrap. just leave it out or replace with something you like. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Bake in preheated oven at 375 °F for about 35 minutes. The breads will shrink a little from the sides of the pan when they are done. Let rest for a minute. or sound hollow when you tap on top of the bread. Add the flours and butter. then let rise on a draft free spot for about 45 minutes. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast). sugar. Shape the dough into two slightly flattened ovals and put on a greased baking sheet.
Blend only until mixed. pepper.ca/~mec1995/recipes/breads/texmex. Combine the remaining ingredients and add to the first mixture. baking soda and baking powder.sentex. sugar. shredded Method: •1 Combine the cornmeal. do not overmix.Tex-Mex Cornbread Tex-Mex Cornbread This is what you eat with chilli! Ingredients: •1 cup cornmeal •1/3 cup all-purpose flour •2 tablespoons sugar •1/2 teaspoon salt •1 dash black pepper •2 teaspoons double-acting baking powder •1/2 teaspoon baking soda •2 eggs beaten •1 cup buttermilk •1/2 cup vegetable oil •8 3/4 creamed corn •1/3 cup yellow onions minced •2 tablespoons hot chili peppers minced •1 tablespoon green peppers minced •1 tablespoon pimientos minced •1/2 cup cheddar cheese. salt. •2 Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. Return to Bread Recipes http://www. flour.html[11-Sep-11 02:36:48] .
html[11-Sep-11 02:37:04] . Add ingredients in order given.ca/~mec1995/recipes/breads/raisin6... Ingredients: o 1-1/2 teaspoon Yeast o 2 cups Whole Wheat flour o 2 cups White bread flour o 1-1/2 teaspoon Salt o 1-1/2 teaspoon Cinnamon o 1 tablespoon Sugar o 1 tablespoon Brown sugar o 2 tablespoons Dry Milk o 2 tablespoons Butter o 1-1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o 1/2 cup Raisins o 1/2 cup Chopped Walnuts Recipe by Donna Holder.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread This is a good Whole Wheat recipe I made up for my Bread Machine. Return to Bread Recipes http://www.sentex.
1 cup at a time. Add the remaining 5 to 6 cups of flour. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. combine 7 cups of the flour with the salt.ca/~mec1995/recipes/breads/wwbread. Cover and let rise in a warm place until the dough has increased by one-third in bulk. and oil. Back to Bread Recipes http://www. In a mixer bowl. Remove the breads from pans when they're done and cool on wire racks. Add the yeast mixture.100% Whole Wheat Bread 100% Whole Wheat Bread. Sprinkle the yeast on top. until the dough is the consistency of cookie dough. Lightly oil hands and counter top and mold dough into 4 loaves. #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. Do NOT stir! Set aside. honey. If you're kneading the bread by hand the dough has to be double. Preheat oven to 350 degrees F. When dough has increased by one-third (or double if kneaded by hand). Put into 4 large breadpans that have been greased with a solid shortening.htm[11-Sep-11 02:37:20] . Blend in mixer on low speed until thoroughly mixed. water. bake for 40 to 45 minutes or until loaves test done. Knead for 10 minutes on low speed.sentex.
cover with a towel. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. milk. and most others. Set aside to proof. Then bake for about 35 minutes or until done. Add enough flour to make a soft. and salt. Tip: With all bread baking. Cover with the bowl and let it rest for 10 minutes. Remove the breads from pans when they're done and cool on wire racks. and 4 cups of flour. Turn out onto floured surface. Bread will sound hollow when tapped with fingers. egg. put butter or oil. Let cool to lukewarm. Place the dough in a greased bowl.ca/~mec1995/recipes/breads/wwbread2. cover and place in a warm spot to rise double in bulk for about 1 hour. Back to Bread Recipes http://www. #2 by Tony van Roon Makes 2 loaves: 1½ tablespoon honey ½ cup warm water 2 packages dry yeast 9 cups of whole wheat flour 1tablespoon salt ¼ cups (no-salt) butter or oil 1 cup milk * 1 small egg ** 2 cups boiling water 1/3 cup molasses Dissolve the honey and yeast in warm water. Then divide in half and form 2 loaves. spoon. Add the boiling water and stir. * Modified for regular milk from non-fat dry milk. workable dough.sentex. (cover with aluminum foil the last 10 minutes to prevent burning). Turn out onto a lightly floured surface and knead for about 10 minutes. or mixer.htm[11-Sep-11 02:37:56] . and knead for a about 2 minutes. I put a cup with water in the back corner of the oven which really helps the baking process. turn once to cover the top. Preheat oven to 400 °F. can be made without egg. molasses.Whole Wheat Bread II Whole Wheat Bread. Add the yeast mixture. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). This recipe was original posted with two large eggs and I have modified it for 1 small egg. ** This bread. especially electric ovens. In a large bowl. punch down. Place in greased bread pans. I use the regular 2% kind. Beat with a whisk.
If the yeast is foaming you can proceed with the recipe. http://www. Substitute the 50 grams fruitmix for something else of your choice. Dissolve the sugar into the warm water.yellow (golden) raisins 50 gram . Then drain and dry everything with tea towels or paper towels and set aside. and the 25 grams yeast (3 packages). 2 TBSP white sugar. etc.Almond Paste (see recipe below) sliced almonds for garnish (optional) Icing sugar (for garnish) *You can substitute the real yeast for the 'Quick rise' dry yeast.grated rind from 1 lemon 1 egg . Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. instead) 1 lemon .2% warm milk (about 4 oz. quick-dry-yeast is in.salt (1/4 tsp) 100 gram .currants.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . Proof the yeast first: 1 cup water.htm[11-Sep-11 02:38:21] . seedless (about 1-1/2 cups) 50 gram .all purpose white flour.fruitmix (optional) (use apple. I use chopped up apple myself because it keeps the bread moist after baking. Heat the water to about 100 °F. or orange.REAL (no-salt) butter 150 ml . like cranberry.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .Kerst Stol(Dutch) . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. or 1-1/2 cups) 150 gram . I find it much easier to work with. sifted (about 3-1/2 cups) 25 gram . If not. by Tony van Roon Makes 1 very large.large 8 gram . It also keeps in the refrigerator for about a year.raisins (Thompson).ca/~mec1995/recipes/breads/stolle. don't worry about it. Wash the raisins and the currants and let it soak in hot water for 10 minutes.dark brown sugar (1/2 cup) 150 gram .sentex. your yeast is no longer good and needs to be replaced. apple. cranberry.Christmas Bread(English) Family recipe since 1975. So. (about 1 cup) 200 gram . Neither I or my family like fruitmix so we never use it. If you don't have lemon-rind you can leave it out. or 2 large loaves 150 grams is approximately 1 cup 500 gram .
It is really easy. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). Add more milk (or flour) as needed. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. Optional: (Instead of brushing with water and melted butter) before baking.htm[11-Sep-11 02:38:21] . Or use this as a base to make Marzipain.sentex. A bit thicker is okay but not thinner or the dough mixture will not rise properly. A bit sticky is fine. (NOTE: it is difficult to really specify. If you can. in grams. Let it rest for about http://www. and I promise you will never ever buy almond past again! Note: Place a cup or small bowl of boiling water in the corner of the oven.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). Mix it using your hand. Mix thoroughly with the sugar. brush the top of the Weinacht Stolle with a bit of melted butter (See 'Optional' below) and give it a light dusting of icing sugar and garnish with a red flower or something. it is the only way to 'feel' the consistency of almond paste. Mix the sifted flour with the salt. Then bake as stated above. if not. A couple of minutes before the end of the baking time brush the top with water. Starting in the middle of the flour. Bake with the top of the bread just below the middle of the oven (if possible. and the optional fruitmix. raisins. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. lemon rind. Flip one half of the oval shaped dough over the almond paste roll and press it down on the bottom half of the dough and make sure all the almond paste is completely closed in. fluffy and not too sticky. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. About 10 minutes before serving. This recipe is for one large bread or two smaller ones. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Flatten the dough to an oval shape and about 1 inch thickness. Unless a real dough-kneader is used (like KitchenAid). Don't make it too dry. Put the second rack with the bread just below the middle of the oven.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. After the 20 minutes. and bake for another 10 minutes. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. and lemon rind in a large bowl. Knead until the dough feels smooth.ca/~mec1995/recipes/breads/stolle. Almond Paste: Also an old family recipe. Let it rise again on a draft-free spot for another 45 minutes. how much almond past to use. don't worry about it). Let the dough rise under plastic wrap on a draft-free spot for 1 hour (less with the quick-rise' dry yeast) or until at least double in bulk. Mix the dough with the currants. add the egg and yeast mixture. Put one rack all the way at the top of the oven covered with a cookie sheet or aluminum foil to prevent the top from burning. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. mix the dough preferable by hand.) Moisten the edges of the oval shaped dough with a bit of water or milk. Use whatever amount you feel is right for your bread or about 1-inch diameter. try to make the almond paste yourself instead of the store bought crap. Add the egg. brown sugar (you can use white sugar if you wish). the lemon rind and halve of the lemon juice. Roll the almond paste (room temperature) to about 1 inch thickness also and put it length-wise somewhere in the middle of the oval shape.
sentex. Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). If you have almond paste leftover.htm[11-Sep-11 02:38:21] . by Tony van Roon http://www. Back to Bread Recipes Copyright © 1975 .Weinacht Stolle (Christmas Bread) 10 minutes. This will happen faster than you think. dry is good but not so dry that it crumbles and not stick together. if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste. However. and by family tradition. so watch it! Give the sugar another 10 minutes to absorb the fluids.Traditional family recipe. Then start kneading it again with your hand until it is firm. Personally. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. Just add 1 spoon at a time until the paste is firm.ca/~mec1995/recipes/breads/stolle. use it to make Marzipain. Don't make the mixture too wet with the lemon juice.
Brush with egg glaze. about 3 minutes. Arrange seam side down on prepared sheets. Punchy dough down and knead on lightly floured surface until smooth.ca/~mec1995/recipes/breads/fr1-bred. starting at one long side." Makes 12 small loaves 1 3 8 1 1 envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. Remove brick from water and place in oven.sentex. Roll up jelly roll fashion. 4 cups flour and salt and beat until smooth. Preheat oven to 475°F. Back to Bread Recipes Menu Copyright ©1998. adding more flour if necessary. Cool on racks before serving. Add remaining water. Mix until smooth and elastic. about 2 minutes. Tony van Roon http://www. about 8 minutes. This gives the loaves a firm crust. Cover with damp towel. Let rise at room temperature 8 hours. Pinch seams to seal. Pat each into 4x7-inch rectangle. turning to coat entire surface. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Let stand 5 minutes. about 35 minutes. spacing 3 inches apart. (Dough can also be mixed and kneaded by hand. about 2 minutes.) Grease large bowl and add dough. Make 3 diagonal slashes in loaves. Grease baking sheets and sprinkle with cornmeal. Bake 10 minutes. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Cover with damp towel and let rise in warm draft-free area until doubled in volume. turning to coat surface. stir to dissolve. Divide into 12 pieces. Return to greased bowl.htm[11-Sep-11 02:38:25] . then drain it and put it in the oven with the bread to create steam. Punch dough down and knead on lightly floured surface until smooth. about 2 hours. about 45 minutes. Let rise until almost doubled in volume.
Cover with a piece of butter wax paper. Before shaping the loaves. kneading them right into the dough. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Brush the tops of the breads with a little saltwater before baking and then once or twice more during baking to give them a crisp. then knead each piece well until all the air bubbles have been worked out. then add the honey and salt. and beat in 2 cups of the flour. Cover and set aside until it foams and doubles in volume. Add the foaming yeast mixture. until the dough is smooth and elastic. add 1/2 cup of the drained raisins to each of the balls. about 8 to 10 minutes. Now shape into 2 long loaves. Add more flour until a stiff dough is formed. Add 1/2 teaspoon of honey and stir. Turn dough out onto a lightly floured board and divide it in half. slash each one diagonally 1/4 inch deep about 2 inches apart. free from drafts. until doubled in bulk (about 1 hour). mixing well after each addition. Bake for about 40 to 45 minutes for crusty loaves. When done. Back to Bread Recipes http://www. tapering at the ends. Turn out onto a lightly floured board. Preheat oven to 350 °F. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours).sentex.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. golden brown crust. Before putting the loaves in the oven. Cover lightly with a towel and set aside in a warm place. greased bowl. using only enough additional flour to knead into the dough if it becomes too sticky. In a large mixing bowl. Knead well. Cover mixture and let stand for a few minutes. Shape the dough into a ball and place in a warm.htm[11-Sep-11 02:38:28] . pour in 1-1/2 cups of tepid water. cool on wire racks.ca/~mec1995/recipes/breads/raisin-1.
ca/~mec1995/recipes/breads/corn9. Mix sugar with beaten eggs. Add melted butter and milk. baking powder and cornmeal together. oven. Return to Bread Recipes Menu http://www. Sift the flour.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F.sentex. Beat-up very quickly and bake in a large buttered pan in a very hot.htm[11-Sep-11 02:40:35] . salt. 450 °F.
sentex. oil. Stir the flour and sugar together and mix with the bananas. Serve cold with cream cheese. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Tony van Roon http://www.ca/~mec1995/recipes/breads/fiddles. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Bake for 1 hour at 325°F. and eggs.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. Fold in the nuts. Pour into a greased and floured loaf pan. until golden brown. if desired.htm[11-Sep-11 02:40:40] . Back to Bread Recipes Menu Copyright ©1998.
Roll out each ball fairly thin and brush with melted butter. Let the dough rise covered for about 30 minutes. Take off heat and let cool for about 5 minutes. mix together eggs and 3/4 cup sugar. 3) Add warmed milk. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. Armenian Sweet Rolls Ingredients: BREAD: 3/4 4 2 7 1/2 1/2 1 1/2 1/2 1/2 cup sugar eggs packets dry yeast cups flour teaspoon salt cup butter [melted] large canned milk-warm cup warm water cup sesame seeds cup butter [melted to brush on tops of pinwheels]. top to center and bottom to center.Gatah.sentex. yeast and butter. With a sharp knife. If dough is sticky. Brush the tops with melted butter and sprinkle with sesame seeds.ca/~mec1995/recipes/breads/gatah. Return to Bread Recipes http://www. then place on a cookie sheet.25 minutes or until just golden brown. Fold dough from top to center. Now taking the first strip. Method for the Filling: 1) In a large skillet. Cover and let rise for about 90 minutes. orange zest and raisins. Bake in a 325 degree oven for 20 . then from the bottom to center. 5) Roll up the filling covered dough from the bottom like a jelly roll. Place aside and repeat with all six balls. 4) To this mixture add flour and knead the dough. Now spread the filling over the rectangular piece of dough and evenly spread the filling. Add sugars. and then fold again. Mix in well. Brush with butter again. walnuts. Orange zest cup butter [melted] cup granulated sugar cup brown sugar FILLING: 1-1/2 1-1/2 1-1/2 1 1 1/2 1 1/4 Method for Bread: 1) Dissolve yeast in 1/2 cup warm water. cinnamon. lubricate hands with a little butter or oil. When dough is smooth. melt the butter and then add the flour. Armenian Sweet Rolls Gatah. roll out until it is just under the size of a cookie sheet. divide evenly into six balls. cut the roll into 1-1/2 inch rounds. Press down on rounds and flatten to about 3/4 inch. While stirring continually allow it to brown just slightly. 2) In a large bowl.html[11-Sep-11 02:40:49] . Let cool before using.
This action might not be possible to undo. Are you sure you want to continue?