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