P. 1
Bread Machine Recipes

Bread Machine Recipes

|Views: 352|Likes:
Publicado porsava104

More info:

Published by: sava104 on Sep 11, 2011
Copyright:Attribution Non-commercial

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF, TXT or read online from Scribd
See more
See less

05/27/2012

pdf

text

original

Sections

  • Bread Machine Recipes
  • Basic Egg Bread
  • Basic Rye Bread
  • Basic Sourdough Bread
  • Bread Machine Sourdough Bread
  • Basic Pizza Dough
  • Cinnamon Raisin Bread
  • Classic French Bread
  • English Muffin Bread
  • Favorite White Bread
  • Italian Herb Bread
  • Master Pizza Dough
  • Multigrain Raisin Bread
  • Molasses Whole Wheat Reasin Bread
  • Pumpernickel Bread
  • Quick Sourdough French Bread
  • QUICK SOURDOUGH FRENCH BREAD
  • Sourdough Corn Bread
  • Sweet Orange Bread
  • American Chocolate Bread
  • Anadama Bread #1
  • Anadama Bread #2
  • Anadama Bread #3
  • Army Bread
  • Bacon Corn Bread
  • Barbari Bread(Nan-e Barbari)
  • Barbari Bread (Nan-e Barbari)
  • Basic White Bread
  • Beer Belly Bread
  • Bran Bread
  • Boston Brown Bread
  • Brown Bread
  • Brown Sugar Bread
  • Bulla Bread
  • Buttermilk Bread
  • Buttermilk Honey Bread
  • Carrot-Walnut Bread
  • Cheyenne Batter Bread
  • Chippewa Indian Fried Bread
  • Chocolate Walnut Butter Bread
  • Ciabatta Bread
  • Coconut Bread
  • Cocoa Bread
  • Alabama Corn Bread
  • Amish Corn Bread
  • Country Corn Bread
  • Easy Corn Bread
  • Honey Corn Bread
  • Southwestern Corn Bread
  • Dill Bread
  • Ezekiel 4:9, Biblical Bread
  • Ezekiel 4:9, Bible Bread
  • Farmhouse Potato Bread
  • German Dresden Stollen
  • Gluten Free Bread, 3
  • Inca Festival Bread
  • Irish Wheaten Bread
  • Maori Bread (Rewena Paraoa)
  • Mahdzoon Bread
  • Monastery Oatmeal Bread
  • Monkey Bread, I
  • Monkey Bread, II
  • Muffuletta Bread
  • Naan Bread
  • New Orleans French Bread
  • Nisu Bread
  • Orange Date Nut Bread
  • Tony's Orange Date Nut Bread
  • Pain Perdu (Lost Bread)
  • Pain Perdu, French toast
  • Peda, Armenian Flat Bread
  • Pita Bread
  • Poori - Whole Wheat Indian Bread
  • Radio Beer Bread
  • Raisin Bread #5
  • Rolled Oats Bread
  • Salt Rising Bread
  • Salt Rising Corn-Bread
  • Salt Rising Potato-Bread
  • Strawberry-Pecan Bread
  • Swedish Limpa Rye Bread
  • Swedish Rye Bread
  • 100% Whole Wheat Bread
  • 100% Whole Wheat Bread, #1
  • French Bread I
  • French Raisin Bread
  • Famous Durgin Park Corn Bread
  • Fiddle's Banana Bread
  • Gatah, Armenian Sweet Rolls

Bread Machine Recipes

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

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-bread.htm[11-Sep-11 02:19:16]

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

http://www.sentex.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34]

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

http://www.sentex.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34]

htm[11-Sep-11 02:19:34] . This bread tastes best when served warm. May 1996 . Light setting (or the equivalent setting for your machine). 2 cups 2 cups 2 tsp. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. Medium 1 cup 1-1/2 tbs. 1/4 tsp. 2 tbs. 1/3 tsp. 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. Sprinkle a little cornmeal on the dough after the second rising. Cool. Large 1-1/3 cups 2 tbs. 3 cups 1-1/2 tsp. If any is left over and gets cold. 1-1/2 tbs. try toasting it. 1/2 tsp.Apple Oatmeal Bread Try this hearty bread toasted for breakfast.sentex. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. Select Basic Wheat cycle. slice and toast for a real treat in the morning. 2/3 tsp. 1 cup 1 cup 1 tsp.ca/~mec1995/recipes/bm-bread/broden. Push Start. 1/2 tsp. 1/2 med. 1/3 tsp. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. April 1996 . so a little flour may have to be added to adjust the consistency.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. Apples add moisture to the dough. Select: Sweet or Basic Medium cycle. Raisin Bread Cycle.

loaf) This recipe was sent to us by. The acid in the buttermilk also retards the growth of mold. If too wet. If too dry. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. Back to the Kitchen http://www. with a great aroma. Note #2: Moisture in dried fruit varies.. James wrote: This is one of my favorite.ca/~mec1995/recipes/bm-bread/broden.Honey and Oats Bread (Makes 1-1/2 lb.Bread Recipes for the Breadmachine March 1996 .sentex.htm[11-Sep-11 02:19:34] . James Patelli (jpatelli@digital. 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.Buttermilk Cheese Bread (Makes 1-1/2 lb. 1996 . so 10 to 15 minutes after adding the fruit. add additional flour. 1-1/3 cups water 2 tablespoons butter or margarine. check mixture. loaf) This is a delicious and moist bread. 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:. Jan. but more important a great taste.net). so it keeps well.Mixed Fruit Bread (Makes 1-1/2 lb. 1996 . loaf) Do not use timer with this recipe. add 1 or 2 tablespoons water. 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.LIGHT BAKE Note#2: all ingredients at room temp. and milk at 75-85 °F. Feb.

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. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. All in all a lot of work to re-figure out this recipe. In regards to the orange. the 1-1/2 pound version turned out quite well. Bing van Kampen. Recommended cycle: Basic/white bread cycle. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. 2003 http://www. For a refreshing hint of citrus. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. The milk was preheated a bit to make the dough rise better and bigger. add 1 tablespoon of finely shredded lemon or orange peel with the flour. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Remove bread from pan. medium/normal crust color setting. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. Same for the 1 pound variety although I don't have a picture.sentex.ca/~mec1995/recipes/bm-bread/bm-egg. This recipe was overhauled and revamped on 9-20-2003. For best results. cool on wire-rack. use the California type oranges. I owe it all to my sister-in-law. they are natural orange and don't contain dye (Californian Salustiana variety is perfect).htm[11-Sep-11 02:19:40] . The honey was added and sugar increased a bit because the bread was missing 'sweetness'.

5 pound recipes. try adding gluten to whole wheat. substitute dill or fennel seed for the carway seed. and structure. Add ingredients to the bread machine pan in the order suggested by the manufacturer.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. If your machine lacks this cycle. light or medium/normal crust color setting. (If basic/white bread setting is used. which comes in handy when making whole grain breads. cool on wire-rack. See adding gluten tip below. Gluten is available in the health food store or if lucky in your local supermarket. Remove bread from pan. and rye bread recipes to improve loaf height. add 1 tablespoon gluten to either size recipe. The time-bake feature can be used. Back to Bread-Machine Recipes http://www. Use 1 tablespoon gluten for both the 1-pound and 1. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. whole grain. 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.htm[11-Sep-11 02:19:46] . Adding Gluten: Some bread machines have a whole wheat or whole grain cycle.ca/~mec1995/recipes/bm-bread/bm-rye.sentex. If you like.

if necessary add enough water to get the desired consistency before measuring. if should form a soft. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. add additional bread flour. Add ingredients to the bread machine pan in the order suggested by the manufacturer. add additional liquid. 1 teaspoon at a time. Adjust dough consistency -. Back to Bread Machine Recipes http://www.see Adjusting Dough Consistency tip below. smooth ball around the blade. -To assure accuracy. If dough is too soft of sticky. medium/normal color setting.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.sentex. If dough is too dry of stiff or too soft or slack.ca/~mec1995/recipes/bm-bread/bm-sbred. 1 teaspoon at a time. adding the yogurt with the milk. until dough is of the right consistency. -Before trying the timed baked feature.) Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. It will start to rise.htm[11-Sep-11 02:19:50] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. measure the starter while it's chilled. Time-bake feature can be used. then let it come to room temperature before using it. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. (Yogurts vary in moisture content.

add additional bread flour. smooth ball around the blade.see Adjusting Dough Consistency tip below. 1 teaspoon at a time. 1 teaspoon at a time. medium/normal color setting.sentex. if should form a soft. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too soft of sticky. add additional liquid. Adjust dough consistency -.) Recommended cycle: Basic/white or French bread cycle. adding sourdough starter with the yeast.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too stiff or dry.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 -.ca/~mec1995/recipes/bm-bread/bm-sdb. until dough is of the right consistency.htm[11-Sep-11 02:19:57] . Back to Bread-Machine Recipes http://www.

Here is my favorite combo: red or yellow pepper. Lightly oil the pizza pan(s). knead in additional flour to make dough easy to handle. Bake at 425°F for 20 to 25 minutes or until done. Adjust dough consistency -. remove dough to lightly floured surface.ca/~mec1995/recipes/bm-bread/bm-bpizz. Roll or press to fit into prepared pan(s). Add ingredients to the bread machine pan in the order suggested by the manufacturer. Recommended cycle: Dough/manual cycle.sentex.htm[11-Sep-11 02:20:04] . When cycle is complete. Add pineapple to make it 'Hawaiian'. sprinkle lightly with cornmeal.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. tomato. Baking time will vary with the pizza-size and selected toppings. red onion.(see Adjusting Dough Consistency tip below). If necessary. mushroom. Back to Bread-Machine Recipes http://www. 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. and mozzarella and cheddar cheese mix.

roll into 14" ropes. salt and yeast to bread machine in order recommended by manufacturer. Divide remaining piece into 3 equal pieces. roll into 14" ropes. knead in enough flour to make bread easy to handle. the other about 1/3 of the dough. If necessary. egg. Sprinkle with poppy seeds or sesame seeds if desired. roll into 12" ropes. Pinch ends to seal. margarine. If necessary. Lightly beat egg http://www. let rise in warm. lay it down. one about 2/3 of the dough. Place smaller braid on top of larger braid. Remove to rack and cool when done. draft-free place until almost doubled in size. Place ropes on greased baking sheet. Bring right rope under new center rope. Divide the larger piece into 3 equal pieces. Pinch ends firmly to seal and to secure to large braid. Divide dough into two pieces. Divide dough into two pieces. Braid by bringing left rope under center rope. Lightly beat egg yolk and one tablespoon of water.tastes like cake by Dick Hanson Ingredients -. Pinch ends firmly to seal and to secure to large braid. lay it down.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. When cycle is complete. 15-20 minutes. 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 -. Divide the larger piece into 3 equal pieces. 15-20 minutes. lay it down. Braid by bringing left rope under center rope. braid. brush over braids. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid).sentex. the other about 1/3 of the dough.Challah for the Breadmachine Challah -. lay it down. Pinch ends to seal. remove dough to a lightly floured surface. Place ropes on greased baking sheet. remove dough to a lightly floured surface. Divide remaining piece into 3 equal pieces. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. After bread has baked at 375 °F oven for 15 minutes. Select dough/manual cycle. Cover with damp towel. flour. Bring right rope under new center rope. Repeat to end.) Remove from sheet and cool on wire rack. cover loosely with foil to prevent excess browning. knead in enough flour to make bread easy to handle.ca/~mec1995/recipes/bm-bread/bm-chall. let rise in warm. one about 2/3 of the dough. braid. draft-free place until almost doubled in size. Place smaller braid on top of larger braid.htm[11-Sep-11 02:20:13] .Basic Bread Machine Add water. Select dough/manual cycle. When cycle is complete. sugar. Cover with damp towel. Repeat to end. Select Sweet Bread cycle. roll into 12" ropes. (Total baking time approximately 25-30 minutes.

Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Back to Bread-Machine Recipes http://www. Sprinkle with poppy seeds or sesame seeds if desired. Remove from sheet and cool on wire rack. Total baking time approximately 25-30 minutes. cover loosely with foil to prevent excess browning. After bread has baked at 375 °F oven for 15 minutes. brush over braids.htm[11-Sep-11 02:20:13] .sentex.Challah for the Breadmachine yolk and one tablespoon of water.ca/~mec1995/recipes/bm-bread/bm-chall.

Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. Back to Bread-Machine Recipes http://www.sentex. cool on wire-rack. dietary fiber 2g. 1 teaspoon at a time. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Adjust dough consistency -. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. sodium 223mg. until dough is of the right consistency. recipe): calories 194. If dough is too soft of sticky. Nutritional information per serving (1/12 of 1 1/2-lb. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional bread flour. light or medium/normal crust color setting.ca/~mec1995/recipes/bm-bread/bm-chery. Remove bread from pan. total carbohydrate 32g. fruity flavor to this tender nut loaf.(see Adjusting Dough Consistency tip below). cholesterol 22mg. saturated fat 1g. add additional liquid.htm[11-Sep-11 02:20:23] . Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. 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. 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. Stir a couple of times and check often or they will burn. if should form a soft. total fat 4g. 1 teaspoon at a time. protein 7g. If dough is too stiff or dry. smooth ball around the blade.

PER SERVING: 250 calories. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.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. 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. as the bread will become tough.htm[11-Sep-11 02:20:31] . (Each one pound loaf makes 8 servings. This is supposed to be a soft and sticky dough. Select Sweet or Basic/White cycle. adding ingredients to bread machine pan in the order recommended by the manufacturer. Use Light or Medium crust color. large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully.) Sun-Maid Growers of California HTML Copyright © 1996 . cut-up egg. 340mg sodium. 2g dietary fiber.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Do not add flour. 7g protein.Sun-Maid Growers of California . 2mg iron.ca/~mec1995/recipes/bm-bread/cinnamon. Remove baked bread from pan and cool on wire rack. warm butter or margarine. 47g carbohydrate. 4g fat.sentex.

on a greased baking or cookie sheet sprinkled with cornmeal. Brush again with remaining egg white mixture. If necessary. 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. Remove the bread(s) from the sheet(s). this is optional. Pinch the seams and ends to seal.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. roll up tightly as you do for a yelly roll. This will give it the traditional 'shine' on the Classic French Bread(s). [For 1½ pound recipe. Taper ends by gently rolling back and forth. and yeast to bread machine pan in the order suggested by manufacturer. When cycle is complete. Cover and let rise in warm. Select dough/manual cycle. Ofcourse. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped.sentex. Roll dough into a 15x10 inch rectangle. remove dough from machine to a lightly floured surface. seam side down. about 10 to 15 minutes. stew. Lightly brush each loaf with the vegetable oil. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. brush some of the egg-white mixture over top of each loaf. draft-free place until almost doubled in size. Bake at 375°F for 20 minutes. Place each loaf. Bread-Machine Recipes http://www. chewy bread to serve with soup.htm[11-Sep-11 02:20:38] . or pasta. devide dough in half and roll each half into a 10x8 inch rectangle. To give it an Italian flair. Lightly beat egg white and 1 tablespoon water. Cycle: Use the dough/manual cycle. (For even browning when baking two loaves.ca/~mec1995/recipes/bm-bread/bm-frenc. With a sharp knife.] Beginning at long end. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. cool on wire rack. bread flour. switch positions of sheets halfway through baking). knead in enough flur to make dough easy to handle. salt.

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. if should form a soft. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. a protein product from flour. Add ingredients to the bread machine pan in the order suggested by the manufacturer. texture and structure. add additional bread flour. Using Gluten: Gluten. If dough is too soft of sticky. If dough is too stiff or dry. cool on wire-rack. improves loaf height. it can be found in health food stores and maybe your local supermarket. 1 teaspoon at a time. Bread-Machine Recipes http://www.sentex. 1 teaspoon at a time.ca/~mec1995/recipes/bm-bread/bm-muffi. smooth ball around the blade. Remove bread from pan. 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. Adjust dough consistency -.(see Adjusting Dough Consistency tip below). until dough is of the right consistency.htm[11-Sep-11 02:21:31] . Recommended cycle: Basic/white bread cycle. add additional liquid. medium/normal crust color setting.

If dough is too soft of sticky. smooth ball around the blade. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. add additional liquid.sentex. Bread-Machine Recipes http://www.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. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. until dough is of the right consistency. 1 teaspoon at a time. if should form a soft. cool on wire-rack. medium/normal crust color setting. Remove bread from pan. Adjust dough consistency -.htm[11-Sep-11 02:21:39] . Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-white. If dough is too stiff or dry.(see Adjusting Dough Consistency tip below). add additional bread flour.

warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. Cut into wedges.HTML Copyright © 1996 . 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.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Bake for 18 to 25 minutes or until lightly browned. Lightly grease a large cookie sheet. 4g fat. 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.sentex. adding ingredients to bread machine pan in the order recommended by the manufacturer. 5g protein. Place on cookie sheet. PER SERVING: 195 calories. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. 35g carbohydrate. Select Dough/Manual cycle. 295mg sodium.Sun-Maid Growers of California . make indentations in top of dough. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 2g dietary fiber.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.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf.) Sun-Maid Growers of California . (Each one pound loaf makes 8 servings.htm[11-Sep-11 02:21:46] . Heat oven to 400 °F. 2mg iron. Using the handle of a wooden spoon or your fingertips. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf.

Gluten-free bread. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. 1 Gluten-free bread.sentex.ca/~mec1995/recipes/bm-bread/glufree1.html[11-Sep-11 02:21:58] . For the first 5 minutes or so of the mixing cycle. Return to Bread Machine Recipes http://www. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.

Return to Bread Machine Recipes http://www. Use single rise setting.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. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.ca/~mec1995/recipes/bm-bread/glufree2.sentex.html[11-Sep-11 02:22:03] . It freezes well. • 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.

Serve warm with butter.htm[11-Sep-11 02:22:08] . Cover and let rise for about 2 hours. Back to the Kitchen http://www. Spread the rest of the melted butter onto the dough. Sprinkle cinnamon over the dough. Roll up the dough length wise to make a long rope.ca/~mec1995/recipes/bm-bread/rolls-2. Bake in 350° F. Cool. Cut into 1 inch slices and place in pie plates. 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. oven till golden brown on top.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.sentex. Remove and roll out onto a floured surface in a rectangle shape. 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. Freezes very well. Sprinkle brown sugar in each pie plate and over the dough.

smooth ball around the blade. Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack. 1 teaspoon at a time. until dough is of the right consistency. Adjust dough consistency -. medium/normal crust color setting. Recommended cycle: Basic/white bread cycle.ca/~mec1995/recipes/bm-bread/bm-herb. if should form a soft. Back to Bread-Machine Recipes http://www. If dough is too soft of sticky. add additional bread flour.(see Adjusting Dough Consistency tip below). 1 teaspoon at a time. Herb used is 'Spice Islands Italian Herb Seasoning'. Remove bread from pan.sentex. add additional liquid.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. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.htm[11-Sep-11 02:22:12] . If dough is too stiff or dry.

Lightly oil the pizza pan(s). remove dough to lightly floured surface. ----------------------------------------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.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Bake at 400°F for 20 to 30 minutes or until done. Dough can be prepared in 1 1/2 and 2 pound machines. Back to Bread-Machine Recipes http://www. Adjust dough consistency -. If necessary. Recommended cycle: Dough/manual cycle. Baking time will vary with the pizza-size and selected toppings. Add ingredients to the bread machine pan in the order suggested by the manufacturer. sprinkle lightly with cornmeal.sentex.ca/~mec1995/recipes/bm-bread/bm-mpizz.(see Adjusting Dough Consistency tip below). When cycle is complete. 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.

PER SERVING: 205 calories. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. If you prefer a higher-volume. 6g protein. Note: This is a heavy. (Each one pound loaf makes 8 servings.htm[11-Sep-11 02:22:34] . California This is a low-rising.sentex. 230mg sodium. 2mg iron.HTML Copyright © 1996 . 41g carbohydrate.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 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. toasted cornmeal wheat germ. 3g fat.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. adding ingredients to bread machine pan in the order recommended by the manufacturer.ca/~mec1995/recipes/bm-bread/multi. Select Sweet or Basic/White cycle. M easure carefully. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. 2g dietary fiber. Remove baked bread from pan and cool on wire rack.) Sun-Maid Growers of California -. 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. dense lower-rising loaf of bread. lighter bread. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).

This bread will soon become one of your favorites. 2g fat.ca/~mec1995/recipes/bm-bread/molasses. (Each one pound loaf makes 8 servings. Use Light or Medium crust color. 2g dietary fiber.htm[11-Sep-11 02:22:39] . 5g protein.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. 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. HTML Copyright © 1996 . California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. PER SERVING: 195 calories. Remove baked bread from pan and cool on wire rack.) Sun-Maid Growers of California.Sun-Maid Growers of California . 300mg sodium.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 40g carbohydrate. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 3mg iron. adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle.sentex.

Select dough/manual cycle.ca/~mec1995/recipes/bm-bread/bm-pump.sentex.htm[11-Sep-11 02:22:45] . cool on wire rack. 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. Remove bread from pan. Back to Bread-Machine Recipes http://www. 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.

you get the sour taste and a very crusty bread without the fuss. Heat oven to 375 °F. flour 1 c. dairy sour cream. Back to Sourdough Menu http://www.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). Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl.sentex. you don't get the complexity of flavor as with a culture. poppy or sesame seeds In a large bowl. about 15 minutes. let rise in warm place until light and doubled in size. sour cream and vinegar to flour mixture Blend at low speed until moistened. Place on greased cookie sheet. and brush with egg white mixture. Bake an additional 5-10 minutes. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). Remove bread from oven. make 5 (1/4" deep) diagonal slashes on top of each loaf.htm[11-Sep-11 02:22:55] . yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. Oh sure. ginger 2 pkgs. warm water (120-130 deg) 2 T. vinegar 2 t. Bake 25 minutes. Comments or questions? Write to me at sue@interport. water 2 t.ca/~mec1995/recipes/bm-bread/fauxbred. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. and form into 2 oblong loaves. Add water. room temp. beat 3 minutes at medium speed. wheat germ 1 c. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. Cover. combine 1-1/2 c. cover loosely with plastic wrap. 1 T. Place dough in greased bowl. Immediately remove from cookie sheet. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. sugar 2 T. With a sharp knife. I haven't tried it yet. Divide dough in half. about 5 minutes. salt 1/2 t. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. flour. blend well. eat egg white and water. and next 4 ingredients. In a small bowl. Sprinkle with seeds.net. but that's life. On floured surface. This bread is great.

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. Let stand about 30 min. This bread rises more slowly than other breads in the machine. 2. http://www. Add ingredients (except raisins) but including the vinegar and milk. === Notes === *TM indicates amounts I used for the Toastmaster. Sanyo.htm[11-Sep-11 02:23:11] . which typically takes less liquids than other machines. 2.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. till foamy. 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. Add egg and. if using. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. I soften/partially melt the butter (or margarine.ca/~mec1995/recipes/bm-bread/welsh. Stir the vinegar into the milk.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. 3. until the mixture thickens.5 tsp 2-1/4 tsp 1 c 1. which is what I really use) in the microwave before adding. At the beeper (or at the end of the first kneading in the Panasonic. 4. let stand about five minutes. Slashing the top before baking seems to help. The surface seems to dry out during the rising.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. Stir in brown sugar and yeast. HarperCollins Books. 3.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1.5 tsp raisins 3/4 c large loaf 1. Heat milk to 105-115°F.5 tsp 1 c 1. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M.sentex. and National. egg white. Rosenberg. or after 40 min from "start" for Toastmaster) add the raisins.

and molasses. incorporating only enough flour to make the dough lose its stickiness. Add the rest of the flour. about two minutes. When dough has doubled. 17. The bread is done when it sounds hollow when tapped on top.ca/~mec1995/recipes/bm-bread/welsh. Form into loaf and place in loaf pan (or pans).Welsh Bread 4. about 45 minutes to an hour. with mixer on low. Cover and set the bowl in a warm place to rise. Form the dough into a ball and place in a greased bowl. ¼ cup at a time. Remove dough to floured board and knead till smooth. baking soda. then beat on medium with dough hook for 7 minutes. 7. When dough has doubled in size. 5. 12. plump raisins in enough boiling water to cover. 8. bake in a preheated 350°F oven for about 40 minutes. 19. Melt butter. Comments or questions? Write to me at sue@interport. Cover and let rise again. 9. 14. 13.net Back to Bread-Machine Recipe http://www. 15.sentex. Beat on low one minute.htm[11-Sep-11 02:23:11] . till thick. While this is beating. just long enough to incorporate them. Add 2 cups of flour. 11. 18. 21. and caraway seeds. Drain raisins well. about 1¼ to 2 hours. Add raisins to dough. 20. Beat about 5 minutes. add to milk with vinegar. 16. 10. salt. Beat on medium about two minutes. turn out on floured board and knead again. 6. Beat another 5 minutes.

Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. until dough is of the right consistency. smooth ball around the blade. If dough is too dry of stiff or too soft or slack. 1 teaspoon at a time. if should form a soft.see Adjusting Dough Consistency tip below.htm[11-Sep-11 02:23:21] .ca/~mec1995/recipes/bm-bread/bm-sour. If dough is too stiff or dry. http://www.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer. medium/normal color setting.sentex. If dough is too soft of sticky. (Yogurts vary in moisture content. add additional liquid. adjust dough consistency -. add additional bread flour.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. adding the yogurt with the milk.

Gradually add water to dry ingredients and beat until smooth. 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. Cover loosely and let stand until bubbly.) In a 2-quart or larger container. about 2 to 4 days. Beat until smooth. Use or cover tightly and refrigerate until ready to use. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Back to Bread-Machine Recipes http://www. Cover tightly. Beat until smooth. let stand in a warm place until bubbly and sour smelling. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. 1 tablespoon of flour and 1 tablespoon lukewarm water. 12 to 24 hours.ca/~mec1995/recipes/bm-bread/bm-start. Cover loosely and let stand until bubbly.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. 12 to 24 hours. Refrigerate until needed. Cover loosely. refrigerate until ready for use.htm[11-Sep-11 02:23:28] .sentex. stir in once-a-week. To keep this starter alive. Transfer to a 2-quart or larger container with tight-fitting lid. combine flour and yeast.

cool on wire-rack. To measure 1/2 an egg. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional bread flour. until dough is of the right consistency. Adjust dough consistency -. light or medium/normal crust color setting. Back to Bread-Machine Recipes http://www. Add ingredients to the bread machine pan in the order suggested by the manufacturer. adding the Orange Juice Concentrate with the liquid. Remove bread from pan. smooth ball around the blade.ca/~mec1995/recipes/bm-bread/bm-orang. one-half egg is equivalent to 2 tablespoons. add additional liquid. 1 teaspoon at a time.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. Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. 1 teaspoon at a time.sentex.(see Adjusting Dough Consistency tip below). If dough is too soft of sticky. lightly beat egg before measuring.htm[11-Sep-11 02:25:19] . if should form a soft. or as desired.

. Add ingredients in order given.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.htm[11-Sep-11 02:25:33] . o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.

from Cheesecake to Tiramisu Miscellaneous (sauces.htm[11-Sep-11 02:25:41] .ca/~mec1995/recipes/recipes. soup. Rolls. Black Bread Sourdough Breads Pastry. http://www. except BreadMachine) Bread Machine Recipes Roggen. 2010 Copyright © 1995. jam. stew. Fields Cookies -.sentex. Tony van Roon. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds.the original recipe! Delicious Deserts -.Bread. Buns. crockpot. & baked goods Mrs. salads. etc) Saffron--what is it? Last updated: December 23.

III Gluten Free Bread. Basic Corn Bread #3 Corn Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread.sentex.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. Crusty Flat Corn Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Jewish Challah Bread 2. French Toast Panini Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread. Alabama Corn Bread.Breads. Armenian Flat Bread Pita Bread Poori . Amish Corn Bread. Easy Corn Bread. Basic Cornbread #2. 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.htm[11-Sep-11 02:25:50] .ca/~mec1995/recipes/breads/breads. Rosie Bunda Corn Bread. Honey Corn Bread. Low fat Corn Bread. Country Corn Bread. Portugese Style Corn Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free 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. I Monkey Bread. Dolci style Peda. 1 Coconut Bread Cocoa Bread Cornbread #1. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. #1 http://www.

sentex. with home-made Almond paste! http://www. by Tony van Roon. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah.ca/~mec1995/recipes/breads/breads. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. 2010 100% Whole Wheat Bread. #2 Weinacht Stolle. Last updated June 7. Back to Recipes Page Copyright © 1995.htm[11-Sep-11 02:25:50] .Breads.

Knead on floured surface until smooth and no longer sticky. butter and salt. Let rise for 15 minutes to lighten. adding more flour if necessary. Let rise in warm draft-free area until doubled. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. water. turning to coat entire surface. Cut into 8 even pieces. Pat out to 3/4inch-thick rectangle. Preheat oven to 375°F.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Try this variation. Pat each out into 4x7-inch rectangle. using wooden spoon. Spread 1 ounce chocolate on short end of each. cover with plastic.sentex. Grease eight 2-1/2 x 4-1/2-inch loaf pans. about 30 minutes. Arrange seam side down in prepared pans. Grease large bowl. Back to Breads Menu Copyright ©1998. Cover with kitchen towel. Brush loaves with egg glaze and sprinkle with sugar. about 1 hour and 15 minutes.htm[11-Sep-11 02:26:06] . Immediately remove from pans. Add dough. Cover bowl with plastic. Tony van Roon http://www. Roll up jelly roll fashion. about 10 minutes.ca/~mec1995/recipes/breads/amchoc. Blend in milk. yeast and honey in large bowl until smooth. 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 . Gently knead dough on lightly floured surface until deflated.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Serve loaves hot. Bake until light brown and loaves sound hollow when tapped on bottom. Cool on racks 10 minutes. Pinch seam and ends to seal. Let stand in warm draft-free area 1 hour. For dough: Stir down sponge. Mix in enough flour 1/2 cup at a time to form soft dough.

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

http://www.sentex.ca/~mec1995/recipes/breads/anadama.htm[11-Sep-11 02:26:12]

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, kmkirk@earthlink.net 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 mikekel@microsoft.com suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
http://www.sentex.ca/~mec1995/recipes/breads/anadama2.htm[11-Sep-11 02:26:17]

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

http://www.sentex.ca/~mec1995/recipes/breads/anadama3.htm[11-Sep-11 02:26:22]

html[11-Sep-11 02:26:26] . Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. Return to Bread Recipes http://www. Ingredients: • 1-3/4 cup sifted flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/2 tsp salt • 2/3 cup sugar • 1/2 tsp cinnamon • 1 cup mashed apricots (fresh. • Add raisins.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. margarine and eggs. Wash and dry the raisins.ca/~mec1995/recipes/breads/apricot. not the dried variety) • 1/3 cup margarine or butter. • Add the mashed apricots.sentex. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. about 1 minute. Beat until mixed. Excellent for breakfast or by the coffee.

Let rise for one hour. cut into 4 loaves. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Knead the dough lightly. adding more flour or water untill the dough has a good consistency. Place them in greased pans and coat the loaves again lightly with lard. When the dough has sufficiently risen. Back to Bread Recipes http://www. oven and bake the bread for about 40 minutes or until golden brown. place the pans in a pre-heated 400° F. Let stand covered with a towel for an hour on a warm place. set aside for 1 hour in a covered bowl. Put the dough in the bowl again and coat the surface with lard. Return the dough to a flat surface and knead again. Disolve the yeast. Makes 4 loaves.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Again.ca/~mec1995/recipes/breads/army. and mix in 2 cups of unsifted flour. Cover and let rise again.sentex. Knead well. 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.htm[11-Sep-11 02:26:31] .

htm[11-Sep-11 02:26:35] . measure. measure.sentex. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Fred Snell. Add corn-meal.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Add corn-meal. Back to Pastry Menu Copyright ©1998-1999. Tony van Roon http://www. and sift with baking powder and salt. Combine egg. Sift flour. Add dry ingredients.ca/~mec1995/recipes/breads/bconcorn. milk. and bacon which has been crisped. and bacon which has been crisped. milk. Fill well-oiled muffin tins 2/3 full. well beaten cup sweet milk cup diced bacon Sift flour. PA. and sift with baking powder and salt. Combine egg." About 12 Servings. Erie.

Turn bread over and bake corn meal side down for 4 minutes in closed oven. After 6 cups flour have been added. serve hot or wrap in foil and freeze (toast before serving. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. add the rest of the flour if needed until the dough is not sticky. add 2 cups warm water. Cover with clean towel. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. each piece about 5 inches in diameter. Cover with new damp for at least 2 hours. sugar tsp. oil or butter 1/2 cup yellow corn meal 1 Tbsp. With damp hands. Divide dough into 11 parts. Gradually add flour while stirring constantly. press fingertips into each loaf. Dust a tray with corn meal and place loaves on tray. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. by Najmieh Batmanglij. Punch air out while dough is in and return to bowl.) Back to Bread Recipes http://www.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Cover with a warm dark place without the bowl. It may be round or oval shaped.sentex. Remove loaves from oven. Add sugar and set aside for 10 minutes. then sprinkle tops with sesame seeds. Put loaves on the cookie sheet. and bake sesame side for 8 miuntes in closed oven. Pour yeast mixture in large bowl or food processor. in bowl. knead by hand. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. sesame seeds Dissolve yeast in 1 cup warm water.htm[11-Sep-11 02:26:41] .ca/~mec1995/recipes/breads/barbari. and salt--mix well. corn meal side down.

for about 45 to 60 minutes. If you wish to add raisins. punch down and divide the dough into as many breads as you wish to bake. turn out onto a floured surface again and knead for 2 minutes. Take 1 handful of the dough and roll it out to a length of about 1 foot. Place in a warm spot for about 1 hour. The final shape can be free form. then add to the dough mix. combine the eggs. currents or fruit. Gradually mix the dry yeast into the warm water. turn to coat the top. I found this recipe a long time ago but don't know the name of the originator.htm[11-Sep-11 02:26:49] . When done. stirring with a wooden spoon as you work it in slowly. depending on the size of the bread. Put in a greased bowl.sentex. Punch down. After removing from the oven. Back to Bread Recipes http://www. Cool on wire racks. Return to greased bowl. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. go ahead. and flour. In a bowl. it should have a nice golden brown appearance and the bottom sound hollow when tapped. turn out onto a floured surface. as it is in parts of Italy. basic dough. this basic dough is perfect to play with. grease the tops slightly with butter (if preferred) while the breads are still hot. Place the breads on a greased cookie sheet and cover lightly.ca/~mec1995/recipes/breads/bwbread. salt. After the second rise.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. curling it from the inside out. Then twist it into a braid or roll it into snail-shell shape. braided or rolled into the shape of a snail shell. enriched by the addition of the three eggs. Bake at 370 °F. butter. cover and let rise again in a warm spot for about 1 hour.

blend well. Combine sifted flour. Return to oven and bake 15 minutes longer. Pour in the sour cream and beer and mix thoroughly but do not beat mixture.ca/~mec1995/recipes/breads/bierbely.html[11-Sep-11 02:26:55] . It has Return to Bread Recipes http://www. omit the baking powder and salt. •2. Use a combination of herbs and spices as you wish. •3. or until browned and sounds "hollow" when tapped. grease a 2-1/2 quart baking dish or similar sized pan.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread.sentex. 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. oregano. baking powder & salt in a bowl. Remove and brush top with 1 tablespoon margarine. sugar. Leftovers do make good toast however. to be eaten right away. Preheat oven to 350°F. •4. •Notes: This bread does not keep as well like regular biscuits or bread. sage and rosemary. Pour mixture into pan and bake for 40-45 minutes. Method: •1.

The dough should be softer than one in which bran is not used. W. form into loaves and place in well-oiled pans. Ferndale. 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. Bake in hot oven (425°F) about 45 minutes. When it doubles in bulk. Back to Bread Recipes Menu Copyright ©1998.sentex. Vaughn. using sufficient white flour to form a dough just stiff enough to knead. This dough will rise slowly.R.Bran Bread Submitted by Mrs. "This recipe dates from 1941 when world-war II was in full swing. Cover and let rise until double in bulk.ca/~mec1995/recipes/breads/branbred. Tony van Roon http://www. Knead on lightly floured board until smooth and elastic. WA.htm[11-Sep-11 02:27:01] .

undissolved yeast. Divide 1 half into 4 equal pieces. Bake in pre-heated 350° F.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. Heat milk. and butter until very warm (about 125°F. stir into dry ingredients. Cover and let rest on floured surface 10 minutes. salt and mace. oven for 35 to 45 minutes or until done. braid. Stir in the 3 eggs and enough remaining flour to make a soft dough. Repeat with remaining dough. about 8 minutes. Cover and let rise in warm place until doubled in bulk. slightly beaten Additional Sugar In a large bowl. Back to the Kitchen http://www. water. Divide dough in half. 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. Place small braid on large braid. Pinch ends firmly to seal. set aside 1 half.). Remove braids from sheet. 1/2 cup of sugar. Sprinkle with sugar. pinch ends to seal and to secure to large braid. roll each piece to 9 inch rope. lemon peel. about 50 minutes. Brush Braids with egg white. let cool on wire racks. Knead on floured surface until smooth and elastic. braid. roll 3 pieces to 14" ropes.ca/~mec1995/recipes/breads/braid.htm[11-Sep-11 02:27:07] .sentex. combine 2 cups of flour. Divide remaining piece into 3 equal pieces. Place ropes on baking sheet.

about 20 minutes or until golden brown. Blend in the mahdzoon and yeast and knead until you have a smooth. Let dough rise for 1/2 hour. Armenian A very delicious type of bread stick. In a large mixing bowl. mix together the flour butter salt and shortening.Braided Bread Sticks. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. Bend in half and crossover braid. soft dough. Armenian style! Ingredients: • 4 cups flour • 1/4 lb.ca/~mec1995/recipes/breads/braided. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. 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. Beat the egg in the tablespoon of milk and brush the sticks. Flatten slightly. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20].html[11-Sep-11 02:27:13] . Place on a baking sheet. Let cool and serve. • Knead again. Return to Bread Recipes http://www.sentex. Armenian Braided Bread Sticks.

add to flour mixture. Enjoy! Return to Bread Recipes http://www.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. Resteam any of the loaves not used immediately after baking before serving. oven for 25-30 minutes. sift together.htm[11-Sep-11 02:27:20] . parboiled ¾ cup molasses 2 cups buttermilk. Steam in three well greased covered one quart molds.ca/~mec1995/recipes/breads/bostonbb. filled 2/3 full so as to allow room for expansion. Combine molasses and milk. unsifted 1 cup corn meal. which you have dried off with papertowel. Stir in the parboiled raisins. Uncover molds and bake in a 250 °F. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins.sentex. for 3 hours. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt.

Back to Bread Recipes http://www. soda.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. Bake at 350 °F. and salt in a large bowl. 9x5-inch bread pans. Combine the milk. for about 55 minutes. Pour into 2 well-greased. honey.sentex.htm[11-Sep-11 02:27:25] .ca/~mec1995/recipes/breads/brbread. then add to the dry ingredients. and molasses.

measured.sentex. Add milk and mix well. Sprinkle with cinnamon and dot with butter.R. C. Add flour which has been sifted. NY "This recipe dates from 1941 when world-war II was in full swing. Back to Bread Recipes Page Copyright ©1998. add egg. Tony van Roon http://www. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Syracuse.Brown Sugar Bread Submitted by Mrs.ca/~mec1995/recipes/breads/bsug. Pour into well-oiled pan and sprinkle with brown sugar. Bake in a hot oven (435°F) for about 25 minutes.htm[11-Sep-11 02:27:30] . and sifted with baking powder and salt. 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. Crispin.

ca/~mec1995/recipes/breads/bulla. Comments or questions? Write to Katie: katiemur@nothingness. butter. salt and egg in lukewarm milk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. working flour until dough is dry enough to knead. While that's happening. Add yeast mixture and stir.sentex.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. for 40 minutes.htm[11-Sep-11 02:27:35] . Grease loaf pans. Punch down and knead again. put into loaf pans and let stand for 1½ hour or until doubled in bulk. Divide in 2. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. 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. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising. Bake at 350° F.

Beat until smooth.sentex. Add sugar. Allow to rise until double in bulk and work down. Form into loaves. salt butter. Add sufficient flour to make a medium batter. and enough flour to make a dough just stiff enough to knead. Juedeman. Add yeast which has been softened in the water. stirring constantly until scalded.ca/~mec1995/recipes/breads/butbred. Tony van Roon http://www. Cover and let rise until double in bulk. Turn onto lightly floured board and knead until smooth and elastic. Place in well-oiled pans.htm[11-Sep-11 02:27:40] . Back to Bread Recipes© Menu Copyright ©1998. 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. Remove from fire and let cool. W.H. Let rise again until double in bulk. Cover and set in a warm place and allow to stand overnight. Bristow.Buttermilk Bread Submitted by Mrs. Bake in hot oven (425°F) about 45 minutes.

crumble yeast into small bowl.ca/~mec1995/recipes/breads/buthoney. about 1 1/2 hours. 3 Tbs honey. about 10 minutes.htm[11-Sep-11 02:27:45] . Immediately transfer to racks. Cover with towel. Add dough. If using cake yeast. about 3 minutes. about 45 minutes. Let rise in warm draft-free area until doubled. Add 1 tsp honey and stir to dissolve. Cover bowl with plastic. Let rise in warm draft-free area until doubled. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Position rack in center of oven and preheat to 375°F. Using wooden spoon. about 10 minutes. butter and salt in large bowl. Gently knead dough on lightly floured surface until deflated. Place on prepared sheets. Knead each piece into round. Pull 2 opposite sides unde to form oval. Combine 2 cups flour. Stir in lukewarm water (95°F) and 1 tsp honey. Cool completely before slicing. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Let stand until foamy.sentex.115°F) in small bowl. seam side down. Grease 2 baking sheets.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. Tony van Roon http://www. about 45 minutes. Back to Bread Recipes Menu Copyright ©1998. Knead on floured surface until dough is smooth and satiny. Cut dough in half. Add yeast mixture and whisk until smooth. Bake until brown and loaves sound hollow when tapped on bottom. Grease large bowl. turning to coat entire surface. buttermilk. kneading in more flour if sticky.

for 2 minutes. oil and eggs in a mixing bowl. Add the dry ingredients. with an electric mixer set on medium speed. Stir in the carrots and walnuts.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. baking soda. Tony van Roon http://www. stirring just until moistened.sentex. nutmeg and salt together in a small bowl and set aside. Shredded) Walnuts (Chopped) Sift the flour. Beat. Cool in the pan on a wire rack for 10 minutes. remove from the pan and finish cooling on the wire rack. in a preheated 350 degree F. Back to Bread Recipes Menu Copyright ©1998. cinnamon. 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.ca/~mec1995/recipes/breads/carrotwb. Combine the sugar.htm[11-Sep-11 02:27:50] .

For the second loaf. Recite a blessing and burn the piece (formerly it was thrown into the fire). Turn the dough onto a floured board and knead until it is smooth and elastic. Punch down the dough and divide into six balls.sentex. two challah are baked at once and put on the Friday night table. at room temperature 1 egg. Challahs are often braided in a complex way. It then took only a bit over half an hour to double in size. This braided loaf for the Sabbath and festivals is common among Ashkenazic. is traditional on the New Year to symbolize the continuing cycle of the years. When baking challah containing more than three pounds of flour. For the first loaf I tried to follow them and overcooked it pretty badly (no. A specially big challah shaped with several braids of different sizes is baked for a wedding. Only the Middle Eastern. then ten to fifteen at the lower one and it came out much nicer. I made it with instant-rise yeast. Personally. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. Gradually add enough remaining warm water to make a stiff dough. greased bowl. and ``true'' Sephardic communities. Cover it with plastic. bar mitzvah. but a simple 3-stranded braid is used here. Following the yeast instructions. combine the yeast with the sugar and 1/2 cup water. Put dough in a warmed. and Persian Jews do not have a braided bread for Sabbath and festivals. not quite to burning). I don't know where she got those cooking times though. I let it cook for about five minutes at the high temperature. break off a tiny piece of dough about the size of a walnut. Add the yeast mixture and stir with a wooden spoon. about two hours. 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. or other celebration. After this point the instructions are the same. gradually incorporating the liquid into the flour. made from a strip of dough wound into a snail shape. covered with a cloth until the meal is about to start. and decided to try making it myself. Wrap the ends neatly underneath http://www. A round challah. Roll the balls between your hands into long strips of equal length and about one inch wide. Normally. Italian. and it doesn't stick to your hands.htm[11-Sep-11 02:27:56] . it is sugarglazed and decorated with sprinkles. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. the sugar and the salt. Cover with plastic and leave in a warm place until well-risen. In June 1995 I grabbed a Jewish cookbook from my local library. Sift the flour and salt into a warmed bowl. about 20 minutes.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. I mixed the yeast with half the flour. Make a well in the center and break the egg into it. This also happens to be the first yeast bread I ever made. North African. about ten minutes. and let rise until doubled.ca/~mec1995/recipes/breads/challah. Braid three strips together and place on a greased cookie sheet. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl.

) Preheat the oven to 450°F. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.Challah the loaf.sentex. Back to Bread Recipes http://www. put them in large plastic bags and leave them in the refrigerator overnight.ca/~mec1995/recipes/breads/challah. (Alternatively. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Then let them rise the next day. Repeat with the remaining three strips to make another loaf. Let cool on a rack.htm[11-Sep-11 02:27:56] . Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.

beaten • egg white -. Work together. from each part. about 1 1/2 hours. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. first with a wooden spoon. cover with a tea towel and put in a warm place to rise until doubled in bulk. Add additional flour until the dough loses its stickiness. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Divide each part into three parts. Punch the dough down and divide into two parts. Cool on a rack. Return to Bread Recipes http://www. about 1 to 1 1/2 hours. Attach three strands at one end by pinching together. 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 -.ca/~mec1995/recipes/breads/challah2. or until dissolved. Jewish Holiday Bread Challah.Challah.html[11-Sep-11 02:28:02] . about 1 1/2 inches in diameter. Let stand for 5 to 10 minutes. Knead for 8 to 10 minutes.sentex. Make a well in the center and pour in the wet mixture and the beaten eggs. then with hands. Stir in the oil. honey and another 11/2 cups of warm water. • Turn the dough out onto a well-floured board. Braid the strands and pinch together at the bottom. Place in a floured bowl.for glazing • poppy seeds -.for topping Method: • Combine the yeast with 1/2 cup warm water. • Combine the flours and salt in a large mixing bowl. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. Make long strands.

Tony van Roon http://www. Add stiffly beaten egg whites. Add well-beaten egg yolks.htm[11-Sep-11 02:28:09] . melted butter and salt.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs.ca/~mec1995/recipes/breads/cheyenne.sentex. separated Bring milk to a full boil. until done. Back to Bread Recipes Menu Copyright ©1998. Cool. stir in cornmeal slowly. Bake in moderate hot oven at 375°F.

Heat about 1inch oil to 375 F in large skillet.sentex.htm[11-Sep-11 02:28:14] .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. oil and dry milk powder and stir into flour mixture until smooth dough forms.ca/~mec1995/recipes/breads/chippewa. Tony van Roon http://www. Knead 4 times into smooth ball. Combine water. stack and cover with towel or plastic wrap. Cover and let rest 10 minutes. Flatten with fingertips or roll out each ball to form 8. sprinkled with cinnamon sugar. Make small hole in center of each with finger or handle of wooden spoon.to 10-inch round. Drain on paper towels. Turn out onto lightly floured surface. Repeat with remaining dough. baking powder and salt in large bowl. Lightly flour rounds. Back to Bread Recipes Copyright ©1998. Gently place 1 bread round in hot fat and cook until golden and crisp. Divide dough into 8 balls. Serve bread hot or at room temperature. 1 to 2 minutes on each side.

oven for about 45 minutes. Put the water in a large mixing bowl and sprinkle in the yeast. Tony van Roon http://www. and eggs to the yeast mixture and beat vigorously until well blended. Remove from the oven and allow to rest for 5 minutes. Cover the bowl with plastic wrap and let the batter rise to double its bulk." 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. Tbs Butter. Stir the batter down and add the walnuts and chocolate pieces.sentex. 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.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. sugar.htm[11-Sep-11 02:28:19] . softened cup Walnuts.ca/~mec1995/recipes/breads/chocwnut. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Stir and allow to stand for 5 minutes to dissolve. broken or chopped in large pieces. Back to Bread Recipes Menu Copyright ©1998. salt. Add the flour. Makes 2 loaves. room temp. semisweet* *Use 6-one ounce squares. pieces) oz Chocolate. then turn loaves out onto racks. about 16 slices each. chopped(lg.

ca/~mec1995/recipes/breads/ciabatta. Heat baking sheets in oven. sprinkling with water three times during the first 10 minutes.Ciabatta Bread Ciabatta Bread Makes 4 loaves. 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. • Divide into four and stretch dough into rectangles. Return to Bread Recipes http://www. gas mark 7.sentex. milk and olive oil into the chilled mixture. adding the yeast and salt. • Bake 25 minutes. this mixture to the 1 1/4 lb of flour. Slowly add • Using either a food processor or those at the end of your wrists. Cover and leave to rise in a warm place until tripled in size (5-24 hours). cover and leave to rise until doubled in size. Now chill. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C.html[11-Sep-11 02:28:32] . • Stir the warm water. Put dough in an oiled bowl. pressing flat with your knuckles. Dust baking sheets with cornmeal and place dough on top. Place in a bowl and brush with olive oil. form into a dough and then knead on a floured surface until springy. Beat for five minutes.

add the honey to the butter. Add the eggs.ca/~mec1995/recipes/breads/raisin-2.sentex. Back to Bread Recipes http://www. Mix while adding the buttermilk. in a pre-heated 350 °F oven.htm[11-Sep-11 02:28:38] . o When making this bread. o Bake. Knead until consistant. Loosen up the 2 eggs in small bowl with a fork.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 raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. mix well. o Put the flour with the salt and dry yeast in a bowl. for about 35 to 40 minutes or until done.

nutmeg.ca/~mec1995/recipes/breads/cocbread. Back to Bread Recipes Menu Copyright ©1998-1999.sentex. about 1 hour. butter. and coconut extract in medium bowl until blended. Stir in coconut and sugar. stir into flour mixture. Heat oven to 350 degrees. coconut cream. loaf pan. Cool in pan on wire rack 5 minutes. cooled tsp coconut extract 1. cinnamon. Butter 9x5-in. 4. Spoon into prepared pan. then turn out onto rack and let cool completely. 3. Bake until pick inserted in center comes out clean. Sift flour.htm[11-Sep-11 02:28:42] . 2. melted. Beat eggs. and salt into large bowl.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. baking powder. Tony van Roon http://www.

Cover and set in a warm place until double in bulk . well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941.ca/~mec1995/recipes/breads/cocobred. salt.sentex. eggs." 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. Cover and set aside to rise in a warm place until light. which have been creamed together. Form into loaves. Back to Bread Recipes Menu Copyright ©1998. scalded and cooled tsp salt cup cocoa cup shortening eggs. cocoa. Place in well-oiled bread pans. Add shortening and sugar. Add 3 cups flour and beat until smooth. filling them 1/2 full. Cover and let rise again until double in bulk.htm[11-Sep-11 02:28:48] . Bake in hot oven (425 °F) 40-50 minutes. Tony van Roon http://www. and remainder of flour or enough to make a soft dough.about 2 hours. Knead lightly and place in well-oiled bowl.

Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. I use real. baking powder and the sugar. Back to Bread Recipes http://www. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.sentex. Add the cornmeal to the flour and stir to moisten.htm[11-Sep-11 02:28:59] . Mix the egg and oil together well and stir into the cornmeal.ca/~mec1995/recipes/breads/corn3. In a large bowl mix together the flours. unsalted butter on a warm slice with marmelade or fruit-spread. Do not overbake! Makes 1 loave or 16 squares. 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.

well beaten with 4 tb water. Pour into a nonstick 8-inch square pan and bake for 30 minutes.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. flours and baking powder together and set aside. or until an inserted toothpick comes out clean. Preheat the oven to 375 F. Fold together briefly. thawed 3 tsp Ener-g Egg replacer.htm[11-Sep-11 02:29:08] . Mix the remaining ingredients together and pour over the dry ingredients. Return to Bread Recipes http://www. Mix the cornmmeal.ca/~mec1995/recipes/breads/corn8.sentex.

Back to Bread Recipes http://www.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. Then add the honey. eggs. for 15 to 20 minutes.sentex.htm[11-Sep-11 02:29:16] . baking powder. the flour. salt. Add the buttermilk or sour milk and beat until just smooth. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. and the oil. and the cornmeal.ca/~mec1995/recipes/breads/corn1. o Cut into squares and serve warm.

) I gladly will share my Alabama Cornbread recipe with you. Alabama. Bake till goldenborwn. Enjoy! Brenda.sentex. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. I put butter on after cooking. Put into greased skillet.ca/~mec1995/recipes/breads/corn10.) After your roll it around in the skillet to grease well. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. And mix gently. Practice makes the best bread. Add hot oil (if hot enough it will sizzle.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. oven while you mix other ingredients as listed. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.htm[11-Sep-11 02:29:25] .

As a variation.sentex.htm[11-Sep-11 02:29:32] . sugar. Return to Bread Recipes http://www. milk. and baking powder in a large bowl. ad 1/4 cup grated. beaten 1 cup milk 2 tablespoon shortening. sharp cheese. flour. Make a well in the center and add the egg. salt.ca/~mec1995/recipes/breads/corn6. & melted shortening. Mix cornmeal.Amish Corn Bread Amish Corn Bread Yields 1 loaf: -------------1 cup flour 4 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal 1 egg. Pour batter into the prepared pan and bake until risen and golden brown on top. Beat very well until the ingredient s are thoroughly blended. Cut into squares and serve. melted Grease a square baking pan and preheat the oven at 400 F.

cut a piece of the bread. Add dry ingredients and mix just until blended (do not overmix). In another bowl blend yogurt. Pour into prepared pan. o Bake 20 min at 400 °F until toothpick comes out clean. Slather with butter and/or marmalade. Beth Merriman. 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). COUNTRY CORNBREAD (Source: Parade Magazine.sentex. split it down the middle and toast cut side up in a toaster oven until lightly browned. It is excellent when hot and fresh. Back to Bread Recipes http://www.htm[11-Sep-11 02:29:37] . For breakfast the next day. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. oil. and egg.ca/~mec1995/recipes/breads/corn2.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. Do not overbake! The top will be flecked with brown rather than uniformly so.

1 gram fiber. 26 milligrams cholesterol. heaping it up slightly in the center. spread soft dough into circles on marked parchment paper. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. stir to combine. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories.) Bake for 20 minutes or until well browned. sugar and 1/2 cup of the warm water in a 2-cup glass measure.ca/~mec1995/recipes/breads/corn11. Preheat oven to 425 °F." 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. xantham gum powder and salt in a large bowl. Dust lightly with rice flour. Beat eggs lightly. 16 grams carbohydrate. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. 142 milligrams sodium. mix to blend.Crusty Corn Flat Bread. Using a rubber spatula. about 1 hour. 3 grams protein. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. stir egg and yeast mixtures into flour and beat until smooth.sentex. corn flour. slash tops of into a large diamond grid pattern. Beat a few frops of water into the reserved beaten egg and brush over loaves. then let rest in a a warm place until double in volume. cornstarch. Combine remaining 1/2 cup rice flour. the yeast. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. Using a wooden spoon.htm[11-Sep-11 02:29:43] . set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). Add remianing 1 cup warm water and the corn oil to beaten eggs. Using a razor blade. 2 grams fat (unsaturated). about 10 minutes.

mixing just until dry ingredients are moistened. mix just enough to quickly moisten everything. Put batter into prepared pan. Bake 20 .htm[11-Sep-11 02:29:48] .ca/~mec1995/recipes/breads/corn13. Again. Grease 9" square pan or large cast iron skillet. beaten Preheat oven to 400 °F. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.25 minutes or until toothpick inserted in the center comes out clean. Stir in milk. Combine dry ingredients.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.sentex. oil and egg. Serve warm.

Serve warm with butter. Grease 9" square pan or large cast iron skillet.Honey Corn Bread Honey Corn Bread by Tony van Roon.ca/~mec1995/recipes/breads/corn14. Put batter into prepared pan.htm[11-Sep-11 02:29:54] .sentex. a day at the most if wrapped in plastic wrap and in the fridge. The thing with most (if not all) corn breads is that they don't keep very long. 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. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Combine all ingredients until moistened. 1991 "A very tasteful and moist corn bread.

I have successfully kept the cornbread in a airtight container overnight in the fridge..htm[11-Sep-11 02:30:03] .. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.) and put in the oven to preheat. It is really great hot out of the oven with molasses.ca/~mec1995/recipes/breads/corn7.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. pour batter into heated pan and bake for 20 min. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. Make sure you do this in a tall. This cornbread was quite moist and flavourful.sorry. 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. Then I use my handblender to make it into a a sauce. Return to Bread Recipes http://www.sentex.. Mix all ingredients. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. so you could use store bought apple-sauce for this. Grease a pan (Pam/Bakers' Joy etc. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that.

Place in pan. Flatten to fill bottom of pan. about 20 minutes. Mix in remaining 1/2 cup cornmeal. Mix in yeast and sugar. • Can be made 1 day ahead.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. about 5 minutes. cool on rack.. Bake until bread is light brown on top and sounds hollow when tapped on bottom.ca/~mec1995/recipes/breads/corn15. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. Remove from pan. to 130°F. Add 1 cup flour and mix until smooth and elastic. about 50 minutes.html[11-Sep-11 02:30:16] . Cover with towel. Before serving. let rise in warm draft-free area until doubled. oven 15 minutes. Knead into a ball. Knead on floured surface until smooth and elastic. wrap in foil and warm in 350°F.) Makes 1 loaf Return to Bread Recipes http://www. about 45 minutes. about 5 minutes. Knead enough bread flour into dough to make it nonsticky. Score top of bread in ticktacktoe pattern. Let cool to 120°F. • Preheat oven to 350°F. Wrap tightly. Serve warm or at room temperature. about 45 minutes.sentex. Add 1 cup boiling water and mix until smooth. • Grease 9-inch metal pie pan with oil. Cool.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. pepper and salt in large bowl of electric mixer fitted with dough hook. then 1/4 cup hot water and 1 tablespoon oil.

& salt. Add eggs. Bake at 425 F. baby! Return to Bread Recipes http://www. milk. for 20-25 minutes in a greased pan.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.sentex. baking powder.ca/~mec1995/recipes/breads/corn5. and shortening. Stir in cornmeal.htm[11-Sep-11 02:30:25] . Hasta-la-vista. Beat untill smooth.

Put remaining batter on toop Add bacon bits if desired.ca/~mec1995/recipes/breads/corn12. Fold in corn kernels.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.htm[11-Sep-11 02:30:51] . Bake 30 to 40 minutes.sentex. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. grated oz greem chiles. Mix dry ingredients together and make a well in the center. Cover with grated cheese and chiles. butter and sour cream and blend thoroughly. Put half of better into prepared pan. Grease 9" square pan or large cast iron skillet. Add eggs. chopped cup bacon bits Preheat oven to 375 °F.

Bake at 250° for 2 hours in small breadpans. baking soda in water Pour water over dates.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. Stir in rest of the dry ingredients. Louis. USA.htm[11-Sep-11 02:30:58] .sentex. cups Tbs. It takes less time if using loaf pans.ca/~mec1995/recipes/breads/datebred. and is over a hundred years old! 1 cup dates. 4 1 2 2 2 1 1 cups tsp. chopped Cream butter and sugar. Be sure that the nuts are fresh and not stale. Add eggs. let cool. well tsp. then dates/water. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. Return to Bread Recipes http://www. Fold in nuts. finely chopped 2 cups boiling water 2 tsp.

ca/~mec1995/recipes/breads/dillbred. sprinkle well with salt. Combine all ingredients in a mixing bowl. or arrange in a round shape on a greased cookie sheet. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). (Standard bread dough feeling). Large tsp Salt tsp Dillseed cups Flour. Cover and let rise in a warm place until doubled. Beat until well mixed and mixture is stiff but not heavy. While warm. Dissolve yeast in warm water. Let rise again. Melted Egg. Back to Bread Recipes Menu Copyright ©1998.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. Punch down and put dough in a bread pan.sentex. Minced Tb Butter. Creamed * Tb Sugar Tb Onion. Bake for 30 to 45 minutes at 350 degrees F.htm[11-Sep-11 02:31:08] . Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. bursh loaf with soft butter. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Tony van Roon http://www.

oil and small amount of water.ca/~mec1995/recipes/breads/ezekiel. Let rise until double in bulk. Let rise. shape and place in greased loaf pans. Stir in remaining salt and flour. 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. Add yeast mixture. Return to Bread Recipes http://www. Stir in 2 cups of mixed flour. Knead again. then place in oiled bowl. Makes 4 loaves. Knead on floured surface. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. Mix the other dry ingredients in separate bowl. place in large mixing bowl with remaining water. A health food store is a source for several of these ingredients. 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. Bake at 375 °F approximately 1 hour. Biblical Bread Ezekiel 4:9. Blend lentils.Ezekiel 4:9.sentex. Bible Bread This is what is called "breaking the bread".html[11-Sep-11 02:31:14] .

Grease large bowl with 2 Tbs butter. sugar and salt in heavy small saucepan. Reduce temperature to 375°F. Bring to boil. Position rack in lower third of oven and preheat to 400°F. Let cool to warm (105 .htm[11-Sep-11 02:31:20] . Mix in 4 cups flour. Bake until loaves are rich golden brown and sound hollow when tapped. Return to bowl. Combine milk. Cover and let rise until doubled in volume. Cool in pans 5 minutes. about 45 minutes. Force hot potatoes through sieve into large bowl.ca/~mec1995/recipes/breads/farmbred. Punch dough down.sentex. using remaining 2 Tbs butter. perfect with Apple Butter. about 1-1/2 hours. Cover with cold salted water. Whisk into potatoes.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. then stir in. about 10 minutes. Cover bowl with towel. about 10 minutes.l Add dough." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. stirring to dissolve sugar. Place bread in oven. 4 Tbs butter. transfer to prepared pans. Back to Bread Recipes Menu Copyright ©1998. Cut into 2 pieces. Let dough rise until level with tops of pans. Let dough rise in warm draft-free area until doubled in volume. Knead until smooth. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. about 30 minutes. light loaves. Shape each piece into loaf.115°F). Butter two 6-cup loaf pans. Simmer until very tender. Drain. Transfer to racks and cool completely before serving. Tony van Roon http://www. about 1-1/2 hours. about 1 minute. turning to coat entire surface. Knead dough on generously floured surface until smooth and elastic. adding more flour if stick. Sprinkle yeast over mixture. They are even better the day after baking. Punch dough down. Cover pans with towel.

Add almonds. lemon.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Bake at 350 °F. heat the milk and the butter until the butter melts. Sprinkle the yeast into warm water and let stand until dissolved. 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. Place in a greased bowl. for about 40 minutes. lemon peel.ca/~mec1995/recipes/breads/dresden. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). rinsed 1/3 cup chopped lemon 2 tablespoons slivered. In a saucepan. and almond extract. Back to Bread Recipes http://www. turn once to coat the top. drained rum (reserve fruits). Beat in eggs and dissolved yeast mixture. Brush with melted butter. Cool to lukewarm. Pour into a large mixing bowl. Add the rum and let soak for 1 hour. Roll each piece into an oval about 3/4 inch thick. and place in a warm spot until doubled in bulk. Turn out onto a lightly floured surface. cover lightly with wax paper. Mix well. 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. and orange peel in a bowl. Drain and reserve the rum. Add enough flour to make a soft dough. salt.htm[11-Sep-11 02:31:34] . divide dough into 2 parts. add the honey. cover.sentex. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Dredge fruits in flour and add to dough.

3. In a separate bowl. Saute some onions in the melted butter. • Place 1/2 of the dry ingredients in the bread pan. or soy flour. 3 Gluten Free Bread. such as yellow or blue corn flour. Add the egg mixture. place on wire rack. allow them to cool. beat lightly. 3 Basic Rice Bread. Stir with a rubber spatula. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour.Gluten Free Bread. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter.ca/~mec1995/recipes/breads/glufree3. use a rubber spatula to assist it occasionally. If it does not appear to be mixing well. • Observe the dough frequently during the kneading cycles.sentex. and salt in bread pan. remove bread from pan. rice vinegar. then add them and your favorite herbs to create an onion/herb bread. combine all the dry ingredients except the yeast. Return to Bread Recipes http://www. • In a large bowl. and allow to cool 1 hour before slicing. Mix well with a whisk. Add the remainder of the dry ingredients. Yield: 14 servings. polenta meal. combine the eggs and water. melted butter. Select Light Crust setting and press Start. 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.html[11-Sep-11 02:31:39] . • After the baking cycle ends. Add 1/4 cup grated cheddar cheese. Variations: Substitute olive oil for the butter. sprinkle the yeast on top.

and salt. May freeze in an air-tight container for 30 days.html[11-Sep-11 02:31:43] . Whisk together the tapioca and raised yeast. dissolve the sugar in warm water. 4 Gluten-Free Bread. Stir well. baking powder. combine 1 cup water and tapioca. • In a large mixing bowl. and turn into prepared loaf pan. 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. Bring to a boil and cook for 1 to 2 minutes. sift together bean flour. • Knead until soft. Return to Bread Recipes http://www. Beat until smooth and set aside for 10 minutes. Sprinkle yeast over top and set aside to proof. 4 Makes 1 loaf. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped.ca/~mec1995/recipes/breads/glufree4. Remove loaf from pan and cool on a wire rack. about 10 minutes.sentex.Gluten-Free Bread. Reserve. until thickened and clear. Slice to serve. • In a small bowl. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. cornstarch. Stir mixture into dry ingredients. • In a small saucepan.

Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. sloppy mix.. (Not that being raised on the stuff would have anything to do with that opinion.ca/~mec1995/recipes/breads/corn4. So here. Bake fifteen minutes(**). bacon fat. 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. coming from a southern Indiana family. Back to Bread Recipes http://www.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F.sentex. 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. Not to be arrogant or anything .. (*)If real buttermilk is not available. Turn out onto a warm plate and serve... I've recently seen words bandied about regarding cornbread and the proper preparation thereof. melt 2+ tablespoons of fat (Crisco. etc). Pre-heat oven to 375°F.htm[11-Sep-11 02:31:48] . and pour into (slightly) warm skillet. I have some experience with this stuff. mix in egg and buttermilk to make a goopy. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. Well.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad.-) but this is the only cornbread I've ever had that is even worth eating. Mix dry ingredients together.

Makes 1 loaf. Sift flour. George Hale. and milk. Geary. measure. Pour into well-oiled loaf pan. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. OK". and sift with baking powder and salt. Back to Bread Recipes Menu Copyright ©1998. Let stand 1/2 hour. Add to first mixture.ca/~mec1995/recipes/breads/grapnut.sentex. Mix thoroughly. add sugar. well beaten cups flour tsp baking powder Combine grapenuts.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Bake in moderate oven (400 F) about 1 hour. egg.htm[11-Sep-11 02:32:03] . Tony van Roon http://www.

can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. Rotate and tilt casserole to coat inside. sharp cheddar cheese ---. Serve at once. can whole-sweet red pimentos. Mix thoroughly.ca/~mec1995/recipes/breads/inca. melted butter.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. baking soda. but it is best not to serve it cold. butter over low heat. melt 6 Tbsp. beat milk and eggs. white cornmeal. It should have the consistency of southern cornbread. salt. Place casserole. Back to Bread Recipes http://www. Cut into fairly thin. moderately runny but not down right liquid.usually 40 to 50 minutes. Bake until a knife lightly pushed in center comes out clean and dry. (You can let the bread cool to room temperature. butter into an 8 inch diameter baking casserole.) It stores well tightly wrapped in the refrigerator. Do not cover. heat in oven no more than 4 to 5 minutes to avoid browning butter. corn. then pour in batter. Sprinkle grated cheese over top and decorate with pimento strips.shaped wedges. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan.sentex. diced cheese. Preheat oven to 400 degrees F. Give butter in casserole a final swizzle. One loaf makes about 8 servings. chopped red pimento. Do not brown.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. fresh or canned 4 oz. In large mixing bowl. pie . Put remaining 2 Tbsp. Set aside. exactly in center of oven. chillies. Smoothly blend 1 cup white cornmeal. If it seems to runny work in 1 or 2 tbsp.htm[11-Sep-11 02:32:14] . smoothing it level.

With a sharp knife. buttermilk and water until very warm (125 °F. Stir in enough whole wheat flour to make a stiff dough. and let rise until doubled in bulk for about 45 minutes in a warm.ca/~mec1995/recipes/breads/irish.). cut a "X" in top of the dough (about 1/2" deep). Bake in pre-heated 375 °F. draft-free place. Cover. oven for about 35 minutes or until done.sentex. Place in 9-inch pan. except the whole-wheat flour.htm[11-Sep-11 02:32:20] . adding more wheat flour if necessary. No kneading required for this traditional Irish brown-soda bread. Stir liquids into dry ingredients. Heat butter. Remove dough to lightly floured surface and form into a smooth 5-inch ball. Back to Bread Recipes http://www.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. the mixture will curdle so not to worry. Remove from pan and cool on wire rack. 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.

Divide the dough into balls the size of two hands cupped together. add the butter and salt.Lahvosh (Pareg Hatz) . Place the dough in the pan and slit the dough in several places.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.sentex. 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. dissove yeast and then add sugar. • On a floured board. Return to Bread Recipes http://www.html[11-Sep-11 02:32:24] .ca/~mec1995/recipes/breads/lahvosh. 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. Then add flour and when moistened. • Makes 18-20 Lahvosh's. roll out the balls until they are the size of a 14" pizza pan. • Knead the dough until it is very smooth. with a small amount of the warm water. Cover and let stand in a warm place for 4 hours.

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.sentex. Fill with rewena and sprinkle baking soda over the top. adding a little water if the mixture is too firm.ca/~mec1995/recipes/breads/maori. Return to Bread Recipes http://www. Combine and knead mixture for about 10 minutes.html[11-Sep-11 02:32:29] . Cover and stand in a warm place until the mixture has fermented. Bake at 450 °F (230°C) for 45 to 50 minutes.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. Shape into loaves or place the mixture into greased loaf tins. Cool to lukewarm and mix in the flour and sugar to a paste.

ca/~mec1995/recipes/breads/mahdzoon.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. Return to Bread Recipes http://www. Braid this by crossing one end over the other 3 times. Let rise for 15 minutes. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. depending on size of braids. Stir in the flour and knead for about 5-6 minutes.sentex. • Makes 3-4 dozen. made with yoghurt. Repeat until all the dough has been used.html[11-Sep-11 02:32:35] . Wash with an egg wash made by beating 1 egg in 1/3 cup of water. baking soda and baking powder together and add to the mahdzoon mixture. 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. • Place on a lightly greased cookie sheet. • Cover the dough and let rest for 10 minutes. and mix well. • Beat the butter.

eggs.sentex. for about 45 minutes. Mix well. Brown meat and drain off grease.htm[11-Sep-11 02:32:44] . Back to Bread Recipes Menu Copyright ©1998. peppers.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. Cook at 350°F.ca/~mec1995/recipes/breads/mexcorn. Grease a 9 x 13-inch baking pan. and last add cheese. Cover with remaining batter. Tony van Roon http://www. soda. milk. drippings. onions. and salt. Serve hot. Add 1/2 batter then sprinkle on the meat.

Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Slash top of loaves.115°F) in small bowl. butter and salt. If using cake yeast. about 45 minutes. Add yeast mixture and whisk until smooth.Monastery Oatmeal Bread Monastery Oatmeal Bread by Tony van Roon Makes 2 oval loaves Sponge: 1-1/2 2 1-1/2 1 1 1/2 Dough: 1 1/4 2 2-1/2 1 envelopes dry yeast or 1 1/2 cakes fresh yeast Tbs sugar or honey cups warm or lukewarm milk cup rolled oats cup bread flour or all-purpose flour cup whole wheat flour cup rolled oats cup (1/2 stick) butter. Preheat oven to 400°F. Tony van Roon http://www. Grease baking sheets. about 30 minutes.htm[11-Sep-11 02:32:55] . Cut in half. Gently knead dough in bowl until deflated. Grease large bowl. bread flour and whole wheat flour in large bowl. Gently turn dough out on lightly floured surface. Place on prepared sheets seam side down. Stir in sugar and lukewarm milk (95°F). Knead on floured surface until smooth and elastic. Cover with plastic wrap. using serrated knife. Immediately transfer to racks and cool. Back to Bread Recipes Menu Copyright ©1998. Brush with glaze and sprinkle wit oats. crumble into small bowl. Bake until loaves sound hollow when tapped on bottom. Knead each piece into round. Let stand until foamy. Mix in 1 cup oats. Cover and let rise again in warm draft-free area until doubled in volume.sentex. Let rise in warm draft-free area until doubled. Pull 2 opposite sides under to form oval. Let rise until doubled in volume.ca/~mec1995/recipes/breads/monastry. Add dough. melted tsp salt to 3 cups whole wheat flour All-purpose flour egg beaten with 2 Tbs milk or cream (glaze) Rolled oats For sponge: Sprinkle dry yeast an dsugar over warm milk (105 . about 30 minutes. turning to coat entire surface. Cover bowl with plastic. stir to dissolve. using wooden spoon. Combine oats. kneading in allpurpose flour if sticky. For dough: Stir down sponge. Let rise in warm draft-free area for 1 hour. about 30 minutes.

o Open one can of biscuits and separate.htm[11-Sep-11 02:33:01] . it will stick to it and is hard to remove. brown sugar.ca/~mec1995/recipes/breads/monkey. Cut each biscuit into four sections and roll each section into a ball. nuts and cinnamon. o When done. In another bowl. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. o Melt 1/2 cup butter (not the diet type!) in a bowl. then drop into Bundt pan. Tony van Roon by Tony van Roon http://www. then turn onto a plate and carefully remove the pan. ---.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. After finishing the first can of biscuits. If you leave the monkey bread in the Bundt pan much longer. I Monkey Bread. Repeat these steps for the next two cans of biscuits.sentex. drizzle a little melted butter evenly over the top of this first layer. Put each ball into the sugar mixture and coat.Monkey Bread. remove from the oven and let cool for a minute or two. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. mix the sugar.oven for 30-35 minutes.

htm[11-Sep-11 02:33:09] . II by Tony van Roon Preheat oven to 375° F.Monkey Bread. Tony van Roon http://www. In large baggie. Let stand 10 minutes before removing from pan.ca/~mec1995/recipes/breads/monkey2.sentex. combine white sugar and cinnamon. Bake 35 minutes at 350 degrees. Pour over biscuits. 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. Melt butter and brown sugar. Back to Pastry & Rolls Menu Copyright © 1996. Boil 1 minute. II Monkey Bread. Shake biscuit pieces and line in greased tub or Bundt pan.

about 5 seconds. bake 25 minutes.Muffuletta Bread Muffuletta Bread Makes 1 loaf. Reduce heat to 375°F. Return to Bread Recipes http://www. Place dough in oiled bowl. Stop machine. combine 3 cups flour. The loaf is done when it sounds hollow when tapped on bottom. Process 20 seconds to knead. Lightly oil a large bowl. It should be smooth and satiny. If dough is too dry. press seeds gently into surface of loaf.html[11-Sep-11 02:33:15] . Cover very loosely with plastic wrap. Cover bowl with plastic wrap. let rise until almost doubled in bulk.sentex.) 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. punch down dough. Place rack in center of oven. 5 to 10 minutes. and shortening. check consistency of dough.ca/~mec1995/recipes/breads/muflet. 1 Tbsp at a time. Preheat oven to 425°F. Bake loaf in center of preheated oven for 10 minutes. draft-free place until doubled in bulk. place on greased baking sheet. Ingredients: 1 cup warm water (110°F. Remove plastic wrap. Add yeast mixture. processing just until blended. Form dough into round loaf about 10 inches in diameter. turn out onto a lightly floured surface. Process until dough forms a ball. turn to coat all sides. Let rise in a warm. Cool completely on a rack before slicing. Let stand until foamy. add more warm water. salt. Stir in yeast. processing just until blended. Sprinkle top of loaf with sesame seeds. In a food processor fitted with the steel blade. 1 hour. 1 or 2 Tbsp at a time. If dough is too sticky. When dough has doubled in bulk. Lightly grease a baking sheet. about 1 1/2 hours. combine water and sugar. swirling to coat bottom and sides. add more flour.

htm[11-Sep-11 02:33:23] . Cover with damp cloth and let rest 1 hour. 2-1/2 to 4 minutes. Turn onto floured board and knead until dough is elastic.ca/~mec1995/recipes/breads/naan. Dough may be refriggerated at this point for baking later.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.sentex. Pat balls into thin circles about 6 inches in diameter. Back to Bread Recipes http://www. When ready to bake. add warm water if necessary. Mix until dough is somewhat sticky. preheat oven to 450 degrees F. Make a well in center and add remaining ingredients. Place on baking sheet and bake until bread puffs and is lightly browned. Pinch off pieces about the size of golf balls and place on large buttered pan. Serve hot.

covered.htm[11-Sep-11 02:33:27] . Divide into 20 small balls.Naan 2. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. Add to flour mixture. except the cumming seeds.sentex. beaten Mix dry ingredients. milk and yogurt until barely warm. kneading just enough to hold together. (Susheel) Naan 2. Broil in oil. Heat the oil in a pan. Add cumin seeds. for 35-40 minutes in a warm spot. Heat beaten egg. Roll each ball to 1/8" thichness. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Mix the dough.ca/~mec1995/recipes/breads/naan2. turning once. Add water if necessary. Let dough rest. (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.

Let stand until foamy and proofed. Brush each with glaze. Divide evenly into 4 pieces.htm[11-Sep-11 02:33:33] . Let stand 15 minutes at room temperature. sugar and salt over water in large bowl. Knead dough 3 to 4 times. Rewarm in 350°F oven for about 20 minutes. Continue baking until bread sounds hollow when tapped on bottom. Add dough. about 10 minutes. Serve immediately.) Back to Bread Recipes Menu Copyright ©1998. Continue kneading until dough is very smooth and elastic. Cover and let rise in warm draft-free area until doubled in volume. Knead in remaining 1 cup flour. Reduce oven temperature to 350°F.sentex. Let stand in warm draftfree area until dough rises to top of pans. Wrap in foil and freeze. about 1 hour. about 1 hour. Punch dough down. turning to coat entire surface. Generously butter four 18-inch baguette pans.ca/~mec1995/recipes/breads/newfr. Preheat oven to 450°F. Stir in another 1 cup flour.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 . abut 10 minutes. Remove from pans. Set seam side down in 1 prepared pan. Roll up as for jelly roll. Butter large bowl. Bake loaves 15 minutes. let stand until dissolved. Roll 1 piece into 7x15-inch oblong. Repeat with remaining pieces. make three to four 3/8-inch-deep slashes atop each loaf. Add 5 cups flour to yeast mixture and stir to incorporate. (Can be prepared 3 months ahead. Tony van Roon http://www. Using razor blade. Cool completely. about 30 minutes.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Stir to blend. Turn dough out onto generously floured surface.

Place in a lightly greased bowl.ca/~mec1995/recipes/breads/nisu. Knead until smooth and satiny. Dough should be smooth and glossy in appearance. Turn out onto a lightly floured board. crushed loaf sugar (sugar cubes) and or sliced almonds. turn dough to grease top. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Turn out onto floured board. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Punch down. Repeat for second and third loaves. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. sugar. Add the butter. Add about 3 cups of flour and beat well. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. Glaze loaves with a mixture of beaten egg and milk. and divide each part into three.sentex. salt. Let rise until puffy (1/2 to 1 hour).Nisu Bread Nisu Bread Makes 3 loaves. cover with inverted mixing bowl. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Let rest for 15 minutes. beat until dough looks glossy again. Place on lightly greased baking sheets. let rise again. Bake at 400 ° for 25-30 minutes. cover lightly and let rise in warm place (about 85°F) until doubled. Ingredients: 2 pkgs. Add remaining flour 1 cup at a time until dough is stiff. Stir in the milk. Beat until dough is smooth and elastic. cardamom. Sprinkle with pearl sugar.html[11-Sep-11 02:33:41] . eggs and enough flour to make a batter (about 2 cups). divide into 3 parts. Do not overbake or loaves will be dry. Return to Bread Recipes http://www.

I microwave the milk until it is hot (probably around 50°C). Add the raisins/currants and the lemon rind (or even orange peel). Works for me.5 setting. Let cool a bit first. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun').ca/~mec1995/recipes/breads/oliebol. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. apple at room temperature (before peeling). My stove burner setting (electric) is about 6 to 6. Check a couple for consistancy until you get the hang of it.Olie Bollen. Dutch. Put a piece of bread crust in the oil to check if the oil is hot enough. The consistancy of the dough batter should be something like thick porridge. Put the flour in a large bowl. If 'blue' smoke is coming from the oil it is definately too hot. Boter Letter. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. or are short.=) Serve with powdered sugar (icing sugar) sprinkled on top. add salt and yeast and mix well. Add the rest of the milk and mix well. If you don't have (enough) yeast. Some of the raisins still have stems on them. hick. Mix well. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. Use your own judgement. 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). grated (optional) 1 Preparation: Make sure everything is warm.. Oil temperature should be about 'medium-high'. Add the eggs and part of the 'hot' (not boiling!) milk.sentex. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. Let rise for 60 minutes on a draft free spot. Kerst Stol. They are usually made New Year's eve (or even during the day) and for the Dutch. not very appetizing while eating so remove them. add beer. together with the apple. finely chopped 1 2% milk.. will provide moisture and keep the oliebollen fresh for several days. .. Hollandse Boterletter. I have a plastic pail which I use only for yeast recipes. put the eggs in warm tap water for 10 minutes. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. If you fry the oliebollen too long they become hard the next day. Something like a very fluffy ball-like raisin-bun deepfried in hot oil.. 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. Like. So only fry as long as needed. wash the currants and raisins and then soak in hot water for 1 hour.htm[11-Sep-11 02:33:49] . The fully soaked raisins/currants.

or until a skewer comes out clean. water. baking soda. It is important that the pecans and walnuts are fresh and not stale.htm[11-Sep-11 02:33:55] . Makes 1 loaf Back to Breads Page Copyright ©1998. Mix remaining ingredients and add to wet mixture. In a seperate bowl mix the dates. Pour into a large greased loaf pan. Cream sugar and butter together. orange juice and rind.ca/~mec1995/recipes/breads/orangedn.sentex. Especially stale walnuts will leave a bitter after taste. Beat in egg and set aside.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). Set aside to cool and then add to sugar/butter mixture. Also. keep in mind that pecans are a little bit harder than walnuts. Bake for 1 hour. Tony van Roon http://www.

leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. 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. Place on greased baking sheet. Place dough on countertop. Drain off any excess oil. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Pat the top of the filling. Roll out dough into an 18 of rectangle. Carefully pinch edges together.html[11-Sep-11 02:34:04] . shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Punch down dough and divide into 2 parts. Fold the other half of you have a turnover. Saute onion in oil until soft. Bake at 400°F for 30 minutes or until golden brown. add salt and 2 1/2 cups flour and knead smooth and elastic.sentex.ca/~mec1995/recipes/breads/pagach. cover with stainless steel bowl. Return to Bread Recipes http://www. Place cooled filling on one side inch margin from the edges.Pagach. Ukrainian Potato Bread Pagach. Allow to rise double in bulk. 9 x 12 inches. adding more flour as needed. Let rise double.

ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. milk. Dust with powdered sugar and serve with warm cane syrup. Soak the bread in the liquid mixture. French Toast.ca/~mec1995/recipes/breads/perdu. Back to Bread Recipes Menu Copyright ©1998. lemon zest. Mix well. Fry the bread until golden brown on both sides. Heat the butter and oil in a heavy frying pan.Pain Perdu.htm[11-Sep-11 02:34:10] .sentex. orange flower water. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. 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. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Tony van Roon http://www. Sheila Ainbinder -. sugar. brandy and nutmeg in a bowl.

• Remove the pan from the stove and add the rum. Remove the sauce from the heat. peeled and sliced. coating evenly. Return to Bread Recipes http://www. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. set aside. Dust the entire plate with powdered sugar.sentex. milk. orange juice. Add the bananas to the pecan mixture and warm slightly.html[11-Sep-11 02:34:17] .ca/~mec1995/recipes/breads/perdu2. • Stir in the maple syrup and bring the liquid up to a simmer. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. cinnamon. • Lay the pain perdu on a platter. whisk the eggs. and vanilla. sugar. orange zest. stirring constantly.Pain Perdu. • Repeat until all the butter and bread is used. • Add the pecans and sauté for 4-5 minutes. Carefully place the pan back on the stove and flame the sauce. French toast Pain Perdu. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. Spoon the warm sauce over the pain perdu. 2 or 3 minutes on each side. to dissolve the sugar. heat 2 tablespoons of butter. Yields: 6 servings. French toast French Toast yes. Dip 2 slices of the bread into the egg-milk mixture. • In a nonstick sauté pan. Fry in the butter until golden brown. 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. melt 2 tablespoons of the butter.

sentex. springy. Cut the dough into 16 to 18 pieces and roll each piece into a ball. 8 to 10 minutes). (Or by hand. Add the raisins to the dough in 1 or 2 additions by flattening the dough.ca/~mec1995/recipes/breads/panini. Add the flour and reserved raisin water and stir until smooth. about 1 hour. drain but reserve 1/4 cup of the water. let stand until creamy. Change to dough hook and knead at medium speed until soft. Place the dough in a buttered bowl.Panini Bread. Place the rolls on lightly buttered or parchment-lined baking sheets.html[11-Sep-11 02:34:26] . Return to Bread Recipes http://www. Italian Dolci type Ingredients: 1-1/2 cups (225 grams) raisins water to cover 3-1/2 tsp active dry yeast 1/2 cup plus 2 tablespoons warm milk (not hot) 1/2 cup (70 grams) unbleached all-purpose flour 3-1/4 cups (430 grams) unbleached all-purpose flour 1/2 cup (100 grams) sugar 1 tsp (5 grams) salt 2 eggs 1 egg yolk grated zest of 1/4 lemon grated zest of 1/4 orange 1/4 tsp vanilla extract 1 stick (115 grams) unsalted butter. Heat oven to 400°F. cover with plastic wrap. Stir the yeast into the warm milk in a small bowl. Add the butter and mix thoroughly. Cover with a towel and let rise half their original volume. sugar. 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. Dolci type Panini Bread. salt. Cover with plastic wrap and let rise until doubled. and let rise until doubled. 3 to 4 minutes. about 10 minutes. Italian. 20 to 30 minutes. The rolls should double in size and puff up into fat buns as they bake. and very smooth. Place the flour. and smooth except for a few blisters. and rolling up the dough. Bake 18 minutes. eggs. springy. Pat the raisins dry and toss with 1/4 cup flour. about 45 minutes. Cool on racks. patting the raisins over the surface. and vanilla in a mixer bowl and mix with the paddle until blended. grated lemon & orange zests. egg yolk. sponge. knead until soft.

Armenian Flat Bread Peda. With hands lubricated with oil. Add sugar. salt and Crisco. Cover dough and let rise until double it's size. Peda Bread.sentex. Spray 4 pie tins with vegetable oil spray(any kind). Return to Bread Recipes http://www. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour.ca/~mec1995/recipes/breads/peda.Peda. 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. spread dough out evenly in each pan. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Divide dough into four parts. Gradually add flour and mix well. Cover each pan and let dough rise again.html[11-Sep-11 02:34:31] .

When kneading is finished. After 5 minutes. remove from oven. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. place 2 of the circles on each sheet. high heat and remove the first ones to a wire rack to cool. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. and let rest for about 30 minutes. and the yeast mixture.sentex. 1 cup at a time. place the next tray on the bottom for its 5-minute. add the honey. Mix the yeast in 1/2 cup of the warm water.ca/~mec1995/recipes/breads/pita. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. salt. In a large mixing bowl. you will bake the remaining Pita. The (preheated) oven is set fpr 500 °F. -. the oil. the dough should be smooth and eleastic. but therein lies the secret.very hot for these little breads. When they're done. Knead each ball for 1 or 2 minutes. Using a floured rolling pin. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Then stir in 5 cups of the flour. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator.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.htm[11-Sep-11 02:34:39] . let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. place in a greased bowl. Continue the process until all the breads are baked. Dust the cookie sheets with cornmeall also in between baking Pita's. stir and set aside to proof. The breads will puff up and be lightly browned when they're done. Punch down on floured surface. Do not open the oven during this first baking. or freeze them for future use. turning once to coat the top. shaping each piece into a ball. add the remaining 1-1/2 cups of water. cover and let rest for about 30 minutes. Let them cool--rewarm them for serving. this recipe is not my own. adding the additional cup of flour if the dough gets too sticky. Back to Bread Recipes http://www. Place 1 cookie sheet on the lowest rack for 5 minutes. Turn out onto a lightly floured board and knead for 10 minutes. cover. mixing vigorously with each addition. Dust 2 baking sheets with cornmeal. Shape into a ball.

Divide dough into 8 pieces. dough will sink to bottom. Mix in buttermilk. Roll 1 piece into smooth ball (keep remainder covered with towel).htm[11-Sep-11 02:34:46] . Place on platter and serve immediately.ca/~mec1995/recipes/breads/poori. dusting with flour to prevent sticking. Turn and cook until light brown. Repeat with remaining dough. about 20 seconds.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. Cover.sentex. Cover and let rest 15 minutes. Keep warm while cooking remaining dough. gently press in center with back of slotted spoon until bread puffs. Back to Bread Recipes http://www. When dough starts to rise. Knead dough on lightly floured surface 2 minutes. Add 1 dough round to oil.Poori . Heat to 375 °F. Pour oil into wok or medium saucepan to depth of 3 inches. Dust generously with whole wheat flour and roll into 5-inch-diameter circle. Transfer to paper towels using slotted spoon.Whole Wheat Indian Bread Poori .

Cover. Knead vigorously until thoroughly mixed. Cool. Bake in moderate oven.html[11-Sep-11 02:34:52] . Braid strands to form a loaf. salt and some of the flour. shape each into a long strand. Knead until dough no longer sticks to sides of bowl. Add butter. Divide into 3 equal parts. Return to Bread Recipes http://www. about 45 minutes. Let rise again until doubled in size. Let rise in warm place.sentex.ca/~mec1995/recipes/breads/pulla. Punch down. stir until dissolved. approx. Coffee bread from Finland Pulla. Sprinkle with almonds. Add lukewarm milk. Brush with slightly beaten egg. Stir to mix. Cover. Beat 1 egg and sugar together. 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. Makes 1 loaf. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Add cardamom and enough flour to make a soft dough. add milk mixture.Pulla. 350°F about 30 minutes or until golden brown. 85°F until doubled in size.

htm[11-Sep-11 02:34:58] . and says the reason she works out is so she can eat it without too much guilt. and to her by her mother. Do not be fooled by its simplicity.. you don't need all of it. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F.berkeley. but that's what the original recipe calls for. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. My girlfriend loves it. 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.sentex.. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. but some is necessary) Bake at 350° F. 1/4 cup of less should be plenty.ca/~mec1995/recipes/breads/radiobb. so. Grease three 6x3" loaf pans. Although I don't recommend using that much..edu Back to Bread Recipes http://www.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. for 50 minutes Relax.

approx.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.sentex. Remove from pan and cool on wire rack. Place each half in a greased and floured loaf pan. Put the dough mixture in a lightly greased bowl. Cut the apple in little pieces. Roll each half in a rectangle to fit your bread pan. Stirr in the currants. raisins. and yeast with the flour. Back to Bread Recipes http://www. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. add the eggs.ca/~mec1995/recipes/breads/raisin-4. Knead on a floured surface or countertop until smooth for about 10 minutes. Bake at 350 °F for 35 minutes or until done. Punch the dough down. 30 minutes. and lightly knead it again for about 1 minute. Cover and let rise again until double in bulk.) Fleishmann's Quick-Rise yeast cup Dark brown sugar tsp Salt cup Butter (preferable salt-free) All Purpose Flour Small apple (apple pie type) Large Eggs (room temperature) Raisins (washed and dried) Currents (washed and dried) Put the flour in large bowl.htm[11-Sep-11 02:35:03] . Add the creamed butter/sugar mixture to the flour. Devide in half. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Mix the salt. Add the warm water. and the apple pieces.

butter. Place in a greased bowl. Punch dough down. about 6 to 8 minutes.sentex. Remove dough to lightly floured surface. mashed potatoes (or applesauce). let rise in warm and draft free spot until doubled in bulk. Cover. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. turning to grease the top. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. seam sides down. Roll each half to 12x7 inch rectangle.htm[11-Sep-11 02:35:16] . Sprinkle in the yeast. Knead on lightly floured surface until smooth and elastic. Stir in egg. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. raisins. The one cup of water changed to 1-1/2 to 2 cups hot tap water. Pinch seams and ends to seal. If you like. blend well. Gives a nice look to a slice. divide in half. to keep the bread moist. you can substitute with applesauce. Beginning at short end of each. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. Back to Bread Recipes http://www. It is obvious that the apple and egg should be at room temperature. sugar. let rise again in warm. I also started adding half an apple.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. Remove from pan and cool on wire rack. roll up tightly as for jelly roll. Add remaining water. Let cool to room temperature. Works well. about 1 hour. and enough remaining flour to make a soft dough. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. * Use tap-water or water reserved from boiling potatoes. stir until disolved. for 35 minutes or until done. Place. salt. about 1 hour. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. draft free place until doubled in size.ca/~mec1995/recipes/breads/raisin-5. and 2 cups of flour. Bake at 350 °F. Cover. cut in small pieces. I found that when using 2 eggs the bread becomes a bit dry the next day.

Allow to stand 1 hour. and yeast which has been softened in lukewarm water. sirup. Pour into well-oiled pan. then beat thoroughly. salt. Beat thoroughly.ca/~mec1995/recipes/breads/oatsbred.1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk. flour. Bake in moderate oven (375°F) about 45 minutes.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Allow to rise until double in bulk. Cover and let rise until double in bulk.sentex. Add cooking oil. Pour over rolled oats. Tony van Roon http://www.htm[11-Sep-11 02:35:23] . Stir until blended. Back to Bread Recipes Menu Copyright ©1998.

adding the rest of the milk mixture and two more eggs. Bake at 400°F for thirty minutes or longer. orange peel and lemon rind. Mix butter. add the dough which has fermented. Moisten the tope with a brush dipped in remaining egg. sprinkle with sugar and dot with small pieces of additional citron. Place in a greased pan.Rosca De Reyes Bread Rosca De Reyes. then form into a ball. Make two incisions forming a cross on the top of the ball and place in a floured bowl. Cover with napkin and let stand in a warm place until it is twice its original size. 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. Knead well. add citron. Return to Bread Recipes http://www. cover with napkin and allow it to stand twenty-four hours. Specialty Bread King's Bread. mixing it a little at a time with the flour. exclusively for January 6. chopped 1 candied orange peel. Knead. Shape dough into a large circle with a hole in the center.html[11-Sep-11 02:35:32] . When the dough is smooth. Mix thoroughly with the flour and when lukewarm. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Yield: one very large ring or twelve to fifteen servings. Dissolve yeast in lukewarm water and pour into center of mound. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size.sentex.ca/~mec1995/recipes/breads/rosca. Add two eggs and the orange blossom water. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. sugar and salt with milk and cook over moderate heat for about two minutes. chopped 1 lemon rind.

Stir until ingredients are well blended. Brunk. Sprinkle 1 tablespoon salt. Back to Bread Recipes Menu Copyright ©1998. o Set mixture in a warm place and let rise until light and full of bubbles.ca/~mec1995/recipes/breads/saltrb. o Then drain off liquid. add shortening. the sugar and the corn meal over the potatoes. Wayneboro. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes.sentex. o Bake at 350°F for about 1 hour. o Scald milk and cool to lukewarm.htm[11-Sep-11 02:35:38] . Mrs.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Elida. remaining salt and 5 cups of flour. This requires about 1-1/2 hours. Allow mixture to stand at room temperature from noon to the following morning. Tony van Roon http://www. o Add milk and remaining flour to sponge. o Add boiling water and stir until salt has dissolved. this sponge should be the consistency of cake batter. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. VA. o Kneed for 10 to 12 minutes and shape into several loaves. Add to it the soda. G.H. o Let rise until light.

it may sour. Rombauer & Becker. Reduce the heat to 350°F and bake 25 to 30 minutes more. cover and let rise until it has doubled in bulk. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. Bobbs-Merrill Co. it is useless to proceed as the bread will not rise properly.sentex. 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. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans.ca/~mec1995/recipes/breads/saltcb. covered. then cool on rack. 90 to 95°F. By then it would be light and have a number of small cracks over the surface. 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. but not stiff. Tony van Roon http://www. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. Keep water warm this full length of time. If it isn't light in texture. until bubbles work up from the bottom.htm[11-Sep-11 02:35:42] . until it ferments. Preheat the oven to 400°F and bake the bread 10 minutes. Test for doneness.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking.. Back to Bread Recipes Menu Copyright ©1998. Watch it for if it gets too high. in a warm place.

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

http://www.sentex.ca/~mec1995/recipes/breads/saltpb.htm[11-Sep-11 02:35:48]

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

http://www.sentex.ca/~mec1995/recipes/breads/squaw.htm[11-Sep-11 02:35:58]

Strawberry-Pecan Bread

Strawberry-Pecan Bread
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

http://www.sentex.ca/~mec1995/recipes/breads/strawpec.htm[11-Sep-11 02:36:06]

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

http://www.sentex.ca/~mec1995/recipes/breads/bbread.htm[11-Sep-11 02:36:16]

add the jam or preserves and milk. Stir with a fork to mix all dry ingredients well. Grease a 9x5x3-inch loaf pan. baking powder. Cut the butter into small pieces and drop into the flour mixture. Meanwhile. make the glaze by combining the butter. Strain and then spoon the glaze over the loaf after it has cooled on the rack. sugar. Beat the eggs well in a small bowl. whisk until the mixture is blended smooth. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. continue stirring until dissolved and blended.htm[11-Sep-11 02:36:23] . or until a straw inserted into the center comes out clean. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.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. Spoon into the loaf pan and bake for about 1 hour 15 minutes. sugar. Using your fingers or a pastry cutter. Combine the flour. 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.ca/~mec1995/recipes/breads/sunday. Stir and bring to a simmer. and salt in a large mixing bowl. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. and jam in a pan.sentex. Back to Bread Recipes Sunday Loaf http://www.

Cool on wire racks. round or square--and place on greased baking sheets. butter.sentex. Then gradually add the white flour to make a soft dough. Back to Bread Recipes by Tony van Roon http://www. On a lightly floured board or countertop. dissolve the yeast in the ½ cup of warm water and add to the first mixture. Place in a greased bowl and turn once to coat the top. knead the dough for about 10 minutes. Punch down. but it looks better if baked as so called free-loaves. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes.ca/~mec1995/recipes/breads/limpa.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. mixing with each addition until all 3 cups are stirred in. Cool to lukewarm. Or bake in the normal baking pans if you like. and salt. Stir in the rye flour gradually. In a cup or bowl. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped.htm[11-Sep-11 02:36:32] . then stir in the honey. Bake at 400 °F. Beat well. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. Add a bit more white flour if the dough is too sticky. Shape as desired--oval.

Mix all ingredients together until smooth. Back to Bread Recipes http://www. Make four ¼" deep diagonal cuts in the top of the loaves. Knead by your own method or use a dough kneeder.htm[11-Sep-11 02:36:38] . orange rind and seeds. then stir until dissolved. Add the flours and butter. just leave it out or replace with something you like. Stir in the molasses. sugar. The breads will shrink a little from the sides of the pan when they are done.ca/~mec1995/recipes/breads/swed-rye.sentex. If the dough is sticky or too soft. Let rest for a minute. dusted with cornmeal. or sound hollow when you tap on top of the bread. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Shape the dough into two slightly flattened ovals and put on a greased baking sheet. Enjoy! NOTE: If you don't like the taste of anise. 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. add a little more flour. 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).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. Bake in preheated oven at 375 °F for about 35 minutes.

sentex. Bake in an iron skillet if you have one. Blend only until mixed.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. shredded Method: •1 Combine the cornmeal. flour. do not overmix. •2 Place mixture in a 10-inch greased baking pan.html[11-Sep-11 02:36:48] . pepper. Combine the remaining ingredients and add to the first mixture. baking soda and baking powder. Return to Bread Recipes http://www. salt.ca/~mec1995/recipes/breads/texmex. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. sugar.

Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/raisin6.sentex.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. 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... Add ingredients in order given.html[11-Sep-11 02:37:04] .

Add the remaining 5 to 6 cups of flour. Sprinkle the yeast on top.sentex. Lightly oil hands and counter top and mold dough into 4 loaves. water. Remove the breads from pans when they're done and cool on wire racks. combine 7 cups of the flour with the salt. When dough has increased by one-third (or double if kneaded by hand). Put into 4 large breadpans that have been greased with a solid shortening. Knead for 10 minutes on low speed. until the dough is the consistency of cookie dough. Preheat oven to 350 degrees F. honey. Back to Bread Recipes http://www. 1 cup at a time. Add the yeast mixture. Cover and let rise in a warm place until the dough has increased by one-third in bulk.ca/~mec1995/recipes/breads/wwbread. In a mixer bowl. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. If you're kneading the bread by hand the dough has to be double.htm[11-Sep-11 02:37:20] . Do NOT stir! Set aside. and oil. Blend in mixer on low speed until thoroughly mixed. #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.100% Whole Wheat Bread 100% Whole Wheat Bread. bake for 40 to 45 minutes or until loaves test done.

and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. Cover with the bowl and let it rest for 10 minutes. or mixer. Place in greased bread pans. Back to Bread Recipes http://www. spoon. In a large bowl. workable dough. cover and place in a warm spot to rise double in bulk for about 1 hour. Turn out onto a lightly floured surface and knead for about 10 minutes. Bread will sound hollow when tapped with fingers. punch down. Then divide in half and form 2 loaves. Set aside to proof. Beat with a whisk. Remove the breads from pans when they're done and cool on wire racks. Place the dough in a greased bowl. Tip: With all bread baking. Then bake for about 35 minutes or until done. put butter or oil. egg. and salt. and most others.htm[11-Sep-11 02:37:56] . I use the regular 2% kind. Preheat oven to 400 °F. I put a cup with water in the back corner of the oven which really helps the baking process. Add the yeast mixture. especially electric ovens. and knead for a about 2 minutes. cover with a towel. This recipe was original posted with two large eggs and I have modified it for 1 small egg. and 4 cups of flour. milk. (cover with aluminum foil the last 10 minutes to prevent burning). * Modified for regular milk from non-fat dry milk. Add enough flour to make a soft. Let cool to lukewarm.sentex.Whole Wheat Bread II Whole Wheat Bread. ** This bread.ca/~mec1995/recipes/breads/wwbread2. Add the boiling water and stir. #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. Turn out onto floured surface. turn once to cover the top. can be made without egg. molasses.

Wash the raisins and the currants and let it soak in hot water for 10 minutes. (about 1 cup) 200 gram . sifted (about 3-1/2 cups) 25 gram . So.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. Heat the water to about 100 °F. by Tony van Roon Makes 1 very large. Substitute the 50 grams fruitmix for something else of your choice. 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. etc. 2 TBSP white sugar. don't worry about it.all purpose white flour. It also keeps in the refrigerator for about a year.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . Then drain and dry everything with tea towels or paper towels and set aside. or 2 large loaves 150 grams is approximately 1 cup 500 gram .Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. your yeast is no longer good and needs to be replaced. or 1-1/2 cups) 150 gram . http://www.large 8 gram . apple.Christmas Bread(English) Family recipe since 1975.salt (1/4 tsp) 100 gram .REAL (no-salt) butter 150 ml . instead) 1 lemon . If the yeast is foaming you can proceed with the recipe. and the 25 grams yeast (3 packages). Dissolve the sugar into the warm water. quick-dry-yeast is in. or orange. like cranberry.raisins (Thompson).sentex. seedless (about 1-1/2 cups) 50 gram .2% warm milk (about 4 oz. Neither I or my family like fruitmix so we never use it.ca/~mec1995/recipes/breads/stolle. If not. I use chopped up apple myself because it keeps the bread moist after baking.currants.dark brown sugar (1/2 cup) 150 gram .fruitmix (optional) (use apple.grated rind from 1 lemon 1 egg .htm[11-Sep-11 02:38:21] . If you don't have lemon-rind you can leave it out.yellow (golden) raisins 50 gram . cranberry. I find it much easier to work with.Kerst Stol(Dutch) . Proof the yeast first: 1 cup water.

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. A bit thicker is okay but not thinner or the dough mixture will not rise properly. About 10 minutes before serving. lemon rind. Flatten the dough to an oval shape and about 1 inch thickness. Mix the dough with the currants. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. try to make the almond paste yourself instead of the store bought crap. After the 20 minutes. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). A bit sticky is fine. Unless a real dough-kneader is used (like KitchenAid). and the optional fruitmix. A couple of minutes before the end of the baking time brush the top with water. if not. Don't make it too dry. 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. it is the only way to 'feel' the consistency of almond paste. and bake for another 10 minutes. If you can. Mix it using your hand. This recipe is for one large bread or two smaller ones. raisins. Bake with the top of the bread just below the middle of the oven (if possible. Put the second rack with the bread just below the middle of the oven. 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 more milk (or flour) as needed. Starting in the middle of the flour.) Moisten the edges of the oval shaped dough with a bit of water or milk. Optional: (Instead of brushing with water and melted butter) before baking. brown sugar (you can use white sugar if you wish). Let it rest for about http://www. fluffy and not too sticky. Let it rise again on a draft-free spot for another 45 minutes. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. Add the egg. Almond Paste: Also an old family recipe.sentex. mix the dough preferable by hand. don't worry about it). and lemon rind in a large bowl. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. Mix the sifted flour with the salt. It is really easy. 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. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. add the egg and yeast mixture. in grams. (NOTE: it is difficult to really specify. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes.htm[11-Sep-11 02:38:21] . Then bake as stated above. 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. the lemon rind and halve of the lemon juice. Or use this as a base to make Marzipain. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Knead until the dough feels smooth. 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. Mix thoroughly with the sugar.ca/~mec1995/recipes/breads/stolle. Use whatever amount you feel is right for your bread or about 1-inch diameter. how much almond past to use.

Traditional family recipe. If you have almond paste leftover. 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. so watch it! Give the sugar another 10 minutes to absorb the fluids. use it to make Marzipain. dry is good but not so dry that it crumbles and not stick together. by Tony van Roon http://www. 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. 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. Then start kneading it again with your hand until it is firm.sentex. 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).htm[11-Sep-11 02:38:21] . Just add 1 spoon at a time until the paste is firm. However.Weinacht Stolle (Christmas Bread) 10 minutes. and by family tradition. This will happen faster than you think. Personally.ca/~mec1995/recipes/breads/stolle. Back to Bread Recipes Copyright © 1975 . Don't make the mixture too wet with the lemon juice.

about 35 minutes. Arrange seam side down on prepared sheets. about 3 minutes.ca/~mec1995/recipes/breads/fr1-bred. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom.sentex. Punchy dough down and knead on lightly floured surface until smooth. Pinch seams to seal. This gives the loaves a firm crust. stir to dissolve. Roll up jelly roll fashion. adding more flour if necessary. Let rise at room temperature 8 hours. turning to coat entire surface. then drain it and put it in the oven with the bread to create steam. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Brush with egg glaze. Pat each into 4x7-inch rectangle. Preheat oven to 475°F. Cool on racks before serving. Tony van Roon http://www. about 2 hours. Make 3 diagonal slashes in loaves.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. about 2 minutes. Mix until smooth and elastic. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. starting at one long side. about 8 minutes. Back to Bread Recipes Menu Copyright ©1998. Let stand 5 minutes. spacing 3 inches apart. (Dough can also be mixed and kneaded by hand. Let rise until almost doubled in volume. Grease baking sheets and sprinkle with cornmeal. Add remaining water. 4 cups flour and salt and beat until smooth. turning to coat surface. Divide into 12 pieces. about 2 minutes. about 45 minutes. Return to greased bowl. Remove brick from water and place in oven. Cover with damp towel and let rise in warm draft-free area until doubled in volume.htm[11-Sep-11 02:38:25] . Cover with damp towel. Bake 10 minutes. Punch dough down and knead on lightly floured surface until smooth." 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.) Grease large bowl and add dough.

until the dough is smooth and elastic. Now shape into 2 long loaves. Cover and set aside until it foams and doubles in volume.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. add 1/2 cup of the drained raisins to each of the balls. kneading them right into the dough. Add the foaming yeast mixture. Turn out onto a lightly floured board. slash each one diagonally 1/4 inch deep about 2 inches apart. using only enough additional flour to knead into the dough if it becomes too sticky. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours).sentex. Knead well. then add the honey and salt. golden brown crust. Before shaping the loaves.ca/~mec1995/recipes/breads/raisin-1. and beat in 2 cups of the flour. about 8 to 10 minutes. Cover mixture and let stand for a few minutes. mixing well after each addition. Before putting the loaves in the oven. Back to Bread Recipes http://www. Preheat oven to 350 °F. 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. In a large mixing bowl. pour in 1-1/2 cups of tepid water. greased bowl. When done. free from drafts. Cover lightly with a towel and set aside in a warm place. Add 1/2 teaspoon of honey and stir. Shape the dough into a ball and place in a warm. Cover with a piece of butter wax paper. Bake for about 40 to 45 minutes for crusty loaves.htm[11-Sep-11 02:38:28] . tapering at the ends. until doubled in bulk (about 1 hour). then knead each piece well until all the air bubbles have been worked out. Add more flour until a stiff dough is formed. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Turn dough out onto a lightly floured board and divide it in half. cool on wire racks.

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. Mix sugar with beaten eggs.htm[11-Sep-11 02:40:35] . Beat-up very quickly and bake in a large buttered pan in a very hot. Add melted butter and milk. Sift the flour. salt. Return to Bread Recipes Menu http://www.sentex. oven. baking powder and cornmeal together.ca/~mec1995/recipes/breads/corn9.

Tony van Roon http://www. Fold in the nuts.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. and eggs. Stir the flour and sugar together and mix with the bananas.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. Back to Bread Recipes Menu Copyright ©1998. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Pour into a greased and floured loaf pan. until golden brown. Serve cold with cream cheese.ca/~mec1995/recipes/breads/fiddles. if desired. oil.sentex. Bake for 1 hour at 325°F.

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]. and then fold again. 2) In a large bowl. When dough is smooth. Mix in well. 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. Bake in a 325 degree oven for 20 . then from the bottom to center. Now spread the filling over the rectangular piece of dough and evenly spread the filling. orange zest and raisins. While stirring continually allow it to brown just slightly. 4) To this mixture add flour and knead the dough. Armenian Sweet Rolls Gatah. walnuts. melt the butter and then add the flour. Press down on rounds and flatten to about 3/4 inch. Brush with butter again. roll out until it is just under the size of a cookie sheet. Roll out each ball fairly thin and brush with melted butter. With a sharp knife. Fold dough from top to center. cut the roll into 1-1/2 inch rounds. Return to Bread Recipes http://www. If dough is sticky. cinnamon. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. then place on a cookie sheet. lubricate hands with a little butter or oil. Method for the Filling: 1) In a large skillet. Add sugars. Take off heat and let cool for about 5 minutes. Let the dough rise covered for about 30 minutes.25 minutes or until just golden brown.Gatah. Cover and let rise for about 90 minutes.html[11-Sep-11 02:40:49] . 5) Roll up the filling covered dough from the bottom like a jelly roll. top to center and bottom to center.sentex. Now taking the first strip. mix together eggs and 3/4 cup sugar. Brush the tops with melted butter and sprinkle with sesame seeds. 3) Add warmed milk.ca/~mec1995/recipes/breads/gatah. yeast and butter. Let cool before using. divide evenly into six balls. Place aside and repeat with all six balls.

You're Reading a Free Preview

Descarga
scribd
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->