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Bread Machine Recipes
by Tony van Roon
Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010
Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread
Bread Recipes for the Breadmachine
Bread Recipe of the Month!
Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.
Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast Select desired setting: press start.
This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute. August 1996 - Grape-Raison Bread This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Bread Recipes for the Breadmachine
This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups
Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,
June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.
Milk Vegetable Oil Sugar Cinnamon Salt
Large 1-1/3 cups 2 tbs. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. 1/2 med. Sprinkle a little cornmeal on the dough after the second rising. If any is left over and gets cold.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. Select Basic Wheat cycle. 2 cups 2 cups 2 tsp. slice and toast for a real treat in the morning. Apples add moisture to the dough. This bread tastes best when served warm. Light setting (or the equivalent setting for your machine). Push Start. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. 1/3 tsp. Medium 1 cup 1-1/2 tbs. 1/4 tsp. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www.ca/~mec1995/recipes/bm-bread/broden. 1 cup 1 cup 1 tsp. Cool. 1/3 tsp. 1-1/2 tbs. April 1996 .htm[11-Sep-11 02:19:34] . so a little flour may have to be added to adjust the consistency. 1 tbs. 2 tbs. 2/3 tsp. 1/2 tsp. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. try toasting it.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. Raisin Bread Cycle. 1/2 tsp. Select: Sweet or Basic Medium cycle. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. 3 cups 1-1/2 tsp.sentex. May 1996 .English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins.
with a great aroma. loaf) This is a delicious and moist bread. 1996 .ca/~mec1995/recipes/bm-bread/broden. 1-1/3 cups water 2 tablespoons butter or margarine. but more important a great taste.net).sentex. loaf) Do not use timer with this recipe. Feb.Honey and Oats Bread (Makes 1-1/2 lb.LIGHT BAKE Note#2: all ingredients at room temp. add additional flour. James Patelli (jpatelli@digital. James wrote: This is one of my favorite. If too dry.htm[11-Sep-11 02:19:34] . 1996 . so 10 to 15 minutes after adding the fruit. Jan.Buttermilk Cheese Bread (Makes 1-1/2 lb. If too wet. and milk at 75-85 °F. Note #2: Moisture in dried fruit varies.. so it keeps well. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. add 1 or 2 tablespoons water.Mixed Fruit Bread (Makes 1-1/2 lb. Back to the Kitchen http://www. loaf) This recipe was sent to us by. The acid in the buttermilk also retards the growth of mold. check mixture.Bread Recipes for the Breadmachine March 1996 . 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:. 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast. softened 3-1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast or 2-1/2 tsp bread machine yeast 1-1/4 cups mixed dried fruit 1/2 cup chopped nuts Note #1: Add the fruit and nuts 15 minutes after you press the START button.
The honey was added and sugar increased a bit because the bread was missing 'sweetness'. Recommended cycle: Basic/white bread cycle. Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack. Bing van Kampen. This recipe was overhauled and revamped on 9-20-2003. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. medium/normal crust color setting. the 1-1/2 pound version turned out quite well.htm[11-Sep-11 02:19:40] . Remove bread from pan. For a refreshing hint of citrus. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. 2003 http://www. All in all a lot of work to re-figure out this recipe. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. The milk was preheated a bit to make the dough rise better and bigger. Same for the 1 pound variety although I don't have a picture. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast.sentex. I owe it all to my sister-in-law. 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. use the California type oranges.ca/~mec1995/recipes/bm-bread/bm-egg. add 1 tablespoon of finely shredded lemon or orange peel with the flour. In regards to the orange. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. For best results.
whole grain. try adding gluten to whole wheat. Add ingredients to the bread machine pan in the order suggested by the manufacturer. and structure. substitute dill or fennel seed for the carway seed. 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. Back to Bread-Machine Recipes http://www. Use 1 tablespoon gluten for both the 1-pound and 1. See adding gluten tip below. Remove bread from pan. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. add 1 tablespoon gluten to either size recipe.htm[11-Sep-11 02:19:46] . Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. which comes in handy when making whole grain breads.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. and rye bread recipes to improve loaf height. cool on wire-rack. texture.ca/~mec1995/recipes/bm-bread/bm-rye. light or medium/normal crust color setting. Gluten is available in the health food store or if lucky in your local supermarket. (If basic/white bread setting is used. If your machine lacks this cycle.5 pound recipes. The time-bake feature can be used.sentex. If you like.
Time-bake feature can be used. smooth ball around the blade. -To assure accuracy. If dough is too dry of stiff or too soft or slack.htm[11-Sep-11 02:19:50] . adding the yogurt with the milk. measure the starter while it's chilled.) Recommended cycle: Basic/white bread cycle. -Before trying the timed baked feature. if necessary add enough water to get the desired consistency before measuring. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter.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. if should form a soft. medium/normal color setting. Back to Bread Machine Recipes http://www. Add ingredients to the bread machine pan in the order suggested by the manufacturer. until dough is of the right consistency. add additional liquid. Adjust dough consistency -. 1 teaspoon at a time. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. If dough is too stiff or dry. (Yogurts vary in moisture content.ca/~mec1995/recipes/bm-bread/bm-sbred. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.see Adjusting Dough Consistency tip below. 1 teaspoon at a time. then let it come to room temperature before using it.sentex. It will start to rise. add additional bread flour. If dough is too soft of sticky.
until dough is of the right consistency. add additional bread flour.Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -.sentex. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-sdb. 1 teaspoon at a time. add additional liquid. adding sourdough starter with the yeast.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. smooth ball around the blade. Adjust dough consistency -. if should form a soft. If dough is too soft of sticky. If dough is too stiff or dry. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:19:57] . 1 teaspoon at a time.) Recommended cycle: Basic/white or French bread cycle.see Adjusting Dough Consistency tip below. medium/normal color setting.
red onion.(see Adjusting Dough Consistency tip below). Here is my favorite combo: red or yellow pepper. knead in additional flour to make dough easy to handle. Back to Bread-Machine Recipes http://www. and mozzarella and cheddar cheese mix. Add pineapple to make it 'Hawaiian'. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Baking time will vary with the pizza-size and selected toppings. Adjust dough consistency -.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. 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. Lightly oil the pizza pan(s). When cycle is complete. tomato. Bake at 425°F for 20 to 25 minutes or until done.sentex. Roll or press to fit into prepared pan(s). sprinkle lightly with cornmeal. Recommended cycle: Dough/manual cycle. If necessary.ca/~mec1995/recipes/bm-bread/bm-bpizz. remove dough to lightly floured surface. mushroom.htm[11-Sep-11 02:20:04] .
Cover with damp towel. remove dough to a lightly floured surface. Place ropes on greased baking sheet. flour.) Remove from sheet and cool on wire rack. knead in enough flour to make bread easy to handle. Pinch ends to seal. If necessary. Bring right rope under new center rope. Divide dough into two pieces. Repeat to end. egg.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. Lightly beat egg yolk and one tablespoon of water. let rise in warm. margarine. Divide remaining piece into 3 equal pieces.sentex. lay it down. When cycle is complete. the other about 1/3 of the dough. Sprinkle with poppy seeds or sesame seeds if desired. the other about 1/3 of the dough. Braid by bringing left rope under center rope. If necessary. 15-20 minutes. Select dough/manual cycle. one about 2/3 of the dough. braid.htm[11-Sep-11 02:20:13] . roll into 12" ropes. Divide dough into two pieces. roll into 14" ropes. (Total baking time approximately 25-30 minutes. Cover with damp towel. Place ropes on greased baking sheet. salt and yeast to bread machine in order recommended by manufacturer. lay it down. Pinch ends firmly to seal and to secure to large braid. one about 2/3 of the dough. braid. Place smaller braid on top of larger braid. roll into 12" ropes. roll into 14" ropes. Remove to rack and cool when done. lay it down.Basic Bread Machine Add water. Select dough/manual cycle. draft-free place until almost doubled in size. Braid by bringing left rope under center rope. Pinch ends firmly to seal and to secure to large braid. knead in enough flour to make bread easy to handle. Lightly beat egg http://www. brush over braids. let rise in warm. Repeat to end. cover loosely with foil to prevent excess browning. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. 15-20 minutes. Place smaller braid on top of larger braid. lay it down. Bring right rope under new center rope.tastes like cake by Dick Hanson Ingredients -.Challah for the Breadmachine Challah -. Select Sweet Bread cycle. remove dough to a lightly floured surface. Pinch ends to seal. When cycle is complete. Divide remaining piece into 3 equal pieces. sugar. After bread has baked at 375 °F oven for 15 minutes. draft-free place until almost doubled in size. 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.ca/~mec1995/recipes/bm-bread/bm-chall. Divide the larger piece into 3 equal pieces. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid).
Back to Bread-Machine Recipes http://www.Challah for the Breadmachine yolk and one tablespoon of water. Sprinkle with poppy seeds or sesame seeds if desired. After bread has baked at 375 °F oven for 15 minutes. Remove from sheet and cool on wire rack. brush over braids. cover loosely with foil to prevent excess browning.ca/~mec1995/recipes/bm-bread/bm-chall.sentex.htm[11-Sep-11 02:20:13] . Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Total baking time approximately 25-30 minutes.
ca/~mec1995/recipes/bm-bread/bm-chery. sodium 223mg.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. Remove bread from pan.(see Adjusting Dough Consistency tip below). Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Nutritional information per serving (1/12 of 1 1/2-lb.sentex. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. recipe): calories 194. dietary fiber 2g. total carbohydrate 32g. cool on wire-rack. cholesterol 22mg. smooth ball around the blade. If dough is too stiff or dry. saturated fat 1g. fruity flavor to this tender nut loaf. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. protein 7g. add additional liquid. 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. 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. Adjust dough consistency -.htm[11-Sep-11 02:20:23] . if should form a soft. total fat 4g. add additional bread flour. until dough is of the right consistency. light or medium/normal crust color setting. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too soft of sticky.
47g carbohydrate. warm butter or margarine. (Each one pound loaf makes 8 servings. 2g dietary fiber. as the bread will become tough. Use Light or Medium crust color.) Sun-Maid Growers of California HTML Copyright © 1996 . Select Sweet or Basic/White cycle.ca/~mec1995/recipes/bm-bread/cinnamon. cut-up egg.sentex. Do not add flour. 340mg sodium.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2mg iron.htm[11-Sep-11 02:20:31] .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. Remove baked bread from pan and cool on wire rack. PER SERVING: 250 calories. 7g protein. 1 POUND LOAF 2/3 cup 2 tablespoons 1 2 tablespoons 2 cups 1/2 cup 1 tablespoon 1 tablespoon 1 teaspoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. 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. 4g fat. adding ingredients to bread machine pan in the order recommended by the manufacturer.Sun-Maid Growers of California . This is supposed to be a soft and sticky dough. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.
cool on wire rack. devide dough in half and roll each half into a 10x8 inch rectangle. this is optional. draft-free place until almost doubled in size. With a sharp knife. roll up tightly as you do for a yelly roll.sentex. bread flour. [For 1½ pound recipe. stew. Cycle: Use the dough/manual cycle. on a greased baking or cookie sheet sprinkled with cornmeal. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. Select dough/manual cycle. Remove the bread(s) from the sheet(s). 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. switch positions of sheets halfway through baking). Bake at 375°F for 20 minutes. Roll dough into a 15x10 inch rectangle. Brush again with remaining egg white mixture. When cycle is complete. Ofcourse. Place each loaf. and yeast to bread machine pan in the order suggested by manufacturer. seam side down. Taper ends by gently rolling back and forth. If necessary. Cover and let rise in warm. Lightly brush each loaf with the vegetable oil.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. This will give it the traditional 'shine' on the Classic French Bread(s). To give it an Italian flair. (For even browning when baking two loaves. Pinch the seams and ends to seal. Bread-Machine Recipes http://www.] Beginning at long end.htm[11-Sep-11 02:20:38] . chewy bread to serve with soup. salt. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. Lightly beat egg white and 1 tablespoon water. about 10 to 15 minutes. brush some of the egg-white mixture over top of each loaf. remove dough from machine to a lightly floured surface. knead in enough flur to make dough easy to handle. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf.ca/~mec1995/recipes/bm-bread/bm-frenc. or pasta.
ca/~mec1995/recipes/bm-bread/bm-muffi. 1 teaspoon at a time. Remove bread from pan. Using Gluten: Gluten. cool on wire-rack. it can be found in health food stores and maybe your local supermarket. 1 teaspoon at a time. Add ingredients to the bread machine pan in the order suggested by the manufacturer.(see Adjusting Dough Consistency tip below). Adjust dough consistency -. smooth ball around the blade. add additional liquid. Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry.sentex.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. If dough is too soft of sticky. a protein product from flour. add additional bread flour. Bread-Machine Recipes http://www. improves loaf height. medium/normal crust color setting. until dough is of the right consistency. 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. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.htm[11-Sep-11 02:21:31] . texture and structure.
(see Adjusting Dough Consistency tip below). Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-white. Adjust dough consistency -. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too soft of sticky.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. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Bread-Machine Recipes http://www. If dough is too stiff or dry. medium/normal crust color setting.sentex. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. until dough is of the right consistency. 1 teaspoon at a time. 1 teaspoon at a time. cool on wire-rack. if should form a soft. add additional bread flour. smooth ball around the blade. add additional liquid.htm[11-Sep-11 02:21:39] .
35g carbohydrate. Place on cookie sheet. 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. adding ingredients to bread machine pan in the order recommended by the manufacturer.Sun-Maid Growers of California . 295mg sodium. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. (Each one pound loaf makes 8 servings.ca/~mec1995/recipes/bm-bread/focaccia. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. Using the handle of a wooden spoon or your fingertips.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. 5g protein. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. PER SERVING: 195 calories. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. Bake for 18 to 25 minutes or until lightly browned.) Sun-Maid Growers of California . Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Heat oven to 400 °F. 4g fat. 2g dietary fiber.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. make indentations in top of dough. Lightly grease a large cookie sheet. Select Dough/Manual cycle. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface.HTML Copyright © 1996 . Cut into wedges.sentex. 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. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves.htm[11-Sep-11 02:21:46] . 2mg iron.
sentex.Gluten-free bread.html[11-Sep-11 02:21:58] . 1 Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly. For the first 5 minutes or so of the mixing cycle. Return to Bread Machine Recipes http://www. 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.
• 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. It freezes well.sentex.ca/~mec1995/recipes/bm-bread/glufree2. Use single rise setting. Return to Bread Machine Recipes http://www. • 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.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.html[11-Sep-11 02:22:03] .
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. Back to the Kitchen http://www. Roll up the dough length wise to make a long rope.ca/~mec1995/recipes/bm-bread/rolls-2. Cut into 1 inch slices and place in pie plates. oven till golden brown on top. Remove and roll out onto a floured surface in a rectangle shape. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Sprinkle cinnamon over the dough.htm[11-Sep-11 02:22:08] . Cover and let rise for about 2 hours. Spread the rest of the melted butter onto the dough. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Sprinkle brown sugar in each pie plate and over the dough. Serve warm with butter. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Cool.sentex. Freezes very well. Bake in 350° F.
medium/normal crust color setting. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:22:12] .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. if should form a soft. Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. until dough is of the right consistency. add additional liquid. smooth ball around the blade.ca/~mec1995/recipes/bm-bread/bm-herb.(see Adjusting Dough Consistency tip below). Adjust dough consistency -. add additional bread flour. 1 teaspoon at a time. cool on wire-rack. If dough is too soft of sticky. Remove bread from pan. Herb used is 'Spice Islands Italian Herb Seasoning'. If dough is too stiff or dry.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
----------------------------------------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.ca/~mec1995/recipes/bm-bread/bm-mpizz. sprinkle lightly with cornmeal. Recommended cycle: Dough/manual cycle.sentex. When cycle is complete. Lightly oil the pizza pan(s). knead in additional flour to make dough easy to handle. Back to Bread-Machine Recipes http://www. If necessary.(see Adjusting Dough Consistency tip below). Bake at 400°F for 20 to 30 minutes or until done. Roll or press to fit into prepared pan(s). Baking time will vary with the pizza-size and selected toppings.htm[11-Sep-11 02:22:22] . Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -. Dough can be prepared in 1 1/2 and 2 pound machines.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. remove dough to lightly floured surface.
230mg sodium. Select Sweet or Basic/White cycle. 41g carbohydrate.ca/~mec1995/recipes/bm-bread/multi. 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. M easure carefully. adding ingredients to bread machine pan in the order recommended by the manufacturer. 6g protein.HTML Copyright © 1996 . 2g dietary fiber. PER SERVING: 205 calories.sentex. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. California This is a low-rising. lighter bread. Remove baked bread from pan and cool on wire rack.) Sun-Maid Growers of California -. dense lower-rising loaf of bread. 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. If you prefer a higher-volume.htm[11-Sep-11 02:22:34] . Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Note: This is a heavy. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. 3g fat. 2mg iron. (Each one pound loaf makes 8 servings. toasted cornmeal wheat germ.
3mg iron. HTML Copyright © 1996 . Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. PER SERVING: 195 calories. 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. 300mg sodium.ca/~mec1995/recipes/bm-bread/molasses. 5g protein.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid.htm[11-Sep-11 02:22:39] . Use Light or Medium crust color. (Each one pound loaf makes 8 servings.sentex. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. 2g fat. 2g dietary fiber. 40g carbohydrate.) Sun-Maid Growers of California. This bread will soon become one of your favorites. Remove baked bread from pan and cool on wire rack.Sun-Maid Growers of California .ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.
Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer.sentex. Back to Bread-Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/bm-pump. cool on wire rack. Select dough/manual cycle. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.htm[11-Sep-11 02:22:45] . 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. Remove bread from pan.
eat egg white and water. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T.sentex. Immediately remove from cookie sheet. Sprinkle with seeds. combine 1-1/2 c. cover loosely with plastic wrap. blend well. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. let rise in warm place until light and doubled in size. Remove bread from oven. Back to Sourdough Menu http://www.ca/~mec1995/recipes/bm-bread/fauxbred. flour. In a small bowl. about 15 minutes. Cover. and brush with egg white mixture. warm water (120-130 deg) 2 T.net. 1 T. Bake 25 minutes.htm[11-Sep-11 02:22:55] . sugar 2 T. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. and form into 2 oblong loaves. beat 3 minutes at medium speed. room temp. you don't get the complexity of flavor as with a culture. Comments or questions? Write to me at sue@interport. and next 4 ingredients. vinegar 2 t. ginger 2 pkgs. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). wheat germ 1 c. With a sharp knife. about 5 minutes. sour cream and vinegar to flour mixture Blend at low speed until moistened. but that's life.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). Place on greased cookie sheet. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. dairy sour cream. This bread is great. salt 1/2 t. Add water. Bake an additional 5-10 minutes. water 2 t. Place dough in greased bowl. Oh sure. make 5 (1/4" deep) diagonal slashes on top of each loaf.you get the sour taste and a very crusty bread without the fuss. Divide dough in half. flour 1 c. On floured surface. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. I haven't tried it yet. Heat oven to 375 °F. poppy or sesame seeds In a large bowl.
Add ingredients (except raisins) but including the vinegar and milk. until the mixture thickens. till foamy. === Notes === *TM indicates amounts I used for the Toastmaster. 2. 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. This bread rises more slowly than other breads in the machine. http://www. or after 40 min from "start" for Toastmaster) add the raisins. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M.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. which typically takes less liquids than other machines. 3.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. 3. Stir the vinegar into the milk.5 tsp raisins 3/4 c large loaf 1. Stir in brown sugar and yeast. Add egg and.5 tsp 2-1/4 tsp 1 c 1. HarperCollins Books.ca/~mec1995/recipes/bm-bread/welsh. At the beeper (or at the end of the first kneading in the Panasonic.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. 4. which is what I really use) in the microwave before adding. 2.5 tsp 1 c 1.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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. The surface seems to dry out during the rising. Sanyo. Rosenberg.sentex. if using. let stand about five minutes. and National.htm[11-Sep-11 02:23:11] . Slashing the top before baking seems to help. Let stand about 30 min. Heat milk to 105-115°F. egg white.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. I soften/partially melt the butter (or margarine.
Remove dough to floured board and knead till smooth. 18.net Back to Bread-Machine Recipe http://www. 9. incorporating only enough flour to make the dough lose its stickiness. 12. The bread is done when it sounds hollow when tapped on top.Welsh Bread 4. 15. Comments or questions? Write to me at sue@interport. When dough has doubled. Drain raisins well. about 45 minutes to an hour. salt. 17. Beat on low one minute. just long enough to incorporate them. Form into loaf and place in loaf pan (or pans). 14. about two minutes. Cover and let rise again. 21. then beat on medium with dough hook for 7 minutes. about 1¼ to 2 hours. 5. Beat another 5 minutes. bake in a preheated 350°F oven for about 40 minutes. add to milk with vinegar. Beat on medium about two minutes. with mixer on low. Melt butter. ¼ cup at a time. 19. 16. Beat about 5 minutes. 10. 20. Add raisins to dough. 11. Cover and set the bowl in a warm place to rise. While this is beating.htm[11-Sep-11 02:23:11] . till thick. Add 2 cups of flour. and molasses. turn out on floured board and knead again. Form the dough into a ball and place in a greased bowl. 8. baking soda. 6. plump raisins in enough boiling water to cover. When dough has doubled in size. and caraway seeds. 13. 7. Add the rest of the flour.ca/~mec1995/recipes/bm-bread/welsh.sentex.
medium/normal color setting. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. until dough is of the right consistency.sentex.htm[11-Sep-11 02:23:21] . 1 teaspoon at a time. If dough is too soft of sticky.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too stiff or dry. adding the yogurt with the milk. if should form a soft. adjust dough consistency -. If dough is too dry of stiff or too soft or slack. smooth ball around the blade. http://www. (Yogurts vary in moisture content. add additional liquid. add additional bread flour.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time.ca/~mec1995/recipes/bm-bread/bm-sour.see Adjusting Dough Consistency tip below.
1 tablespoon of flour and 1 tablespoon lukewarm water. Use or cover tightly and refrigerate until ready to use. 12 to 24 hours. Beat until smooth. Transfer to a 2-quart or larger container with tight-fitting lid. let stand in a warm place until bubbly and sour smelling. stir in once-a-week.sentex. 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. refrigerate until ready for use. Cover tightly. To keep this starter alive. Back to Bread-Machine Recipes http://www. about 2 to 4 days. 12 to 24 hours. Refrigerate until needed.) In a 2-quart or larger container. Cover loosely. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Gradually add water to dry ingredients and beat until smooth. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. combine flour and yeast. Cover loosely and let stand until bubbly. Beat until smooth.ca/~mec1995/recipes/bm-bread/bm-start.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site.htm[11-Sep-11 02:23:28] .
smooth ball around the blade.(see Adjusting Dough Consistency tip below). one-half egg is equivalent to 2 tablespoons. cool on wire-rack. Add ingredients to the bread machine pan in the order suggested by the manufacturer. 1 teaspoon at a time. add additional liquid. If dough is too soft of sticky. Recommended cycle: Basic/white bread cycle. Adjust dough consistency -.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.ca/~mec1995/recipes/bm-bread/bm-orang. Remove bread from pan. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. or as desired. add additional bread flour. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:25:19] . if should form a soft. until dough is of the right consistency. To measure 1/2 an egg. If dough is too stiff or dry.sentex. light or medium/normal crust color setting. lightly beat egg before measuring. adding the Orange Juice Concentrate with the liquid.
.htm[11-Sep-11 02:25:33] ..ca/~mec1995/recipes/bm-bread/bm-wheat.sentex. o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine. Add ingredients in order given.
Tony van Roon. crockpot. jam.htm[11-Sep-11 02:25:41] . except BreadMachine) Bread Machine Recipes Roggen. soup.ca/~mec1995/recipes/recipes. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. Black Bread Sourdough Breads Pastry. 2010 Copyright © 1995. salads.the original recipe! Delicious Deserts -.sentex.from Cheesecake to Tiramisu Miscellaneous (sauces. Fields Cookies -. Buns. http://www. Rolls. stew. & baked goods Mrs. etc) Saffron--what is it? Last updated: December 23.Bread.
sentex. III Gluten Free Bread.ca/~mec1995/recipes/breads/breads. Honey Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Basic Cornbread #2. French Toast Panini Bread. Amish Corn Bread. Rosie Bunda Corn Bread. Jewish Challah Bread 2. Alabama Corn Bread.htm[11-Sep-11 02:25:50] . Armenian Flat Bread Pita Bread Poori . Crusty Flat Corn Bread. Low fat Corn Bread. Easy Corn Bread. 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. Country Corn Bread. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread.Breads. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Dolci style Peda. I Monkey Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. #1 http://www. Portugese Style Corn Bread. Basic Corn Bread #3 Corn Bread.Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex. 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. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread.
htm[11-Sep-11 02:25:50] . 2010 100% Whole Wheat Bread. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil.sentex. Last updated June 7. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. #2 Weinacht Stolle.Breads. with home-made Almond paste! http://www. Back to Recipes Page Copyright © 1995.ca/~mec1995/recipes/breads/breads. by Tony van Roon.
Bake until light brown and loaves sound hollow when tapped on bottom.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Cut into 8 even pieces. cover with plastic.sentex. Back to Breads Menu Copyright ©1998.ca/~mec1995/recipes/breads/amchoc.htm[11-Sep-11 02:26:06] . Add dough. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Cover with kitchen towel. Preheat oven to 375°F. Mix in enough flour 1/2 cup at a time to form soft dough.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Let rise for 15 minutes to lighten. Blend in milk. Try this variation. Pat each out into 4x7-inch rectangle. Roll up jelly roll fashion. Pat out to 3/4inch-thick rectangle. yeast and honey in large bowl until smooth. using wooden spoon. Cool on racks 10 minutes. Cover bowl with plastic. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. butter and salt. adding more flour if necessary. Immediately remove from pans. Let rise in warm draft-free area until doubled. Spread one tablespoon raspberry preserves on short end of dough before adding chopped chocolate!" Makes 8 small loaves Sponge: 1-1/2 1 2 2 Dough: 1 3 4 8 1 cups all-purpose flour or bread flour cup warm water (105 . Grease large bowl. Brush loaves with egg glaze and sprinkle with sugar. Arrange seam side down in prepared pans. Pinch seam and ends to seal. turning to coat entire surface. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Spread 1 ounce chocolate on short end of each. water. about 30 minutes. Tony van Roon http://www. Let stand in warm draft-free area 1 hour. Gently knead dough on lightly floured surface until deflated. Knead on floured surface until smooth and no longer sticky. Serve loaves hot. For dough: Stir down sponge. about 10 minutes. about 1 hour and 15 minutes.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, email@example.com wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly firstname.lastname@example.org suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
Anadama Bread #3
by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3
Anadama Bread #3
cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon
Beat until mixed. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. not the dried variety) • 1/3 cup margarine or butter. margarine and eggs. Return to Bread Recipes http://www. • Add raisins.ca/~mec1995/recipes/breads/apricot. Wash and dry the raisins. Ingredients: • 1-3/4 cup sifted flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/2 tsp salt • 2/3 cup sugar • 1/2 tsp cinnamon • 1 cup mashed apricots (fresh.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different.sentex. Excellent for breakfast or by the coffee. • Add the mashed apricots. about 1 minute.html[11-Sep-11 02:26:26] .
oven and bake the bread for about 40 minutes or until golden brown. Let stand covered with a towel for an hour on a warm place. Cover and let rise again. set aside for 1 hour in a covered bowl.htm[11-Sep-11 02:26:31] . Again.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F.ca/~mec1995/recipes/breads/army. 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. Knead the dough lightly. Disolve the yeast. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Let rise for one hour. place the pans in a pre-heated 400° F. Makes 4 loaves.sentex. When the dough has sufficiently risen. Return the dough to a flat surface and knead again. Place them in greased pans and coat the loaves again lightly with lard. adding more flour or water untill the dough has a good consistency. Back to Bread Recipes http://www. Put the dough in the bowl again and coat the surface with lard. and mix in 2 cups of unsifted flour. cut into 4 loaves. Knead well.
htm[11-Sep-11 02:26:35] . and bacon which has been crisped. Sift flour. and bacon which has been crisped. Fred Snell.ca/~mec1995/recipes/breads/bconcorn. Add corn-meal. Erie.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Add corn-meal.sentex. PA. Back to Pastry Menu Copyright ©1998-1999. well beaten cup sweet milk cup diced bacon Sift flour. milk. measure. Combine egg. measure. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg." About 12 Servings. Tony van Roon http://www. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. and sift with baking powder and salt. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. and sift with baking powder and salt. milk. Combine egg.
) Back to Bread Recipes http://www. Gradually add flour while stirring constantly. serve hot or wrap in foil and freeze (toast before serving. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. and bake sesame side for 8 miuntes in closed oven. knead by hand. It may be round or oval shaped. Pour yeast mixture in large bowl or food processor. Cover with clean towel. Punch air out while dough is in and return to bowl. 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. With damp hands. and salt--mix well. then sprinkle tops with sesame seeds. Turn bread over and bake corn meal side down for 4 minutes in closed oven. each piece about 5 inches in diameter. Cover with a warm dark place without the bowl. add 2 cups warm water. Remove loaves from oven. add the rest of the flour if needed until the dough is not sticky. sesame seeds Dissolve yeast in 1 cup warm water. by Najmieh Batmanglij.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Add sugar and set aside for 10 minutes. After 6 cups flour have been added. Cover with new damp for at least 2 hours. Put loaves on the cookie sheet.sentex. corn meal side down. in bowl. oil or butter 1/2 cup yellow corn meal 1 Tbsp.ca/~mec1995/recipes/breads/barbari. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. press fingertips into each loaf. Divide dough into 11 parts. Dust a tray with corn meal and place loaves on tray.htm[11-Sep-11 02:26:41] . sugar tsp.
Cool on wire racks. The final shape can be free form. enriched by the addition of the three eggs. turn to coat the top. braided or rolled into the shape of a snail shell.sentex. If you wish to add raisins. and flour. it should have a nice golden brown appearance and the bottom sound hollow when tapped. curling it from the inside out. currents or fruit. I found this recipe a long time ago but don't know the name of the originator. After the second rise. Place in a warm spot for about 1 hour.Basic White Bread Basic White Bread by Tony van Roon 4 to 6 breads: 3 eggs 2 tablespoons butter ½ teaspoon salt 3 pounds unbleached white flour (about 9 cups) 2 packages dry yeast 3 cups warm water butter This bread uses a simple.htm[11-Sep-11 02:26:49] . In a bowl. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. grease the tops slightly with butter (if preferred) while the breads are still hot. Put in a greased bowl. When done. butter. as it is in parts of Italy. combine the eggs. for about 45 to 60 minutes. Back to Bread Recipes http://www. Return to greased bowl. then add to the dough mix. go ahead. Take 1 handful of the dough and roll it out to a length of about 1 foot. basic dough. Place the breads on a greased cookie sheet and cover lightly. turn out onto a floured surface. this basic dough is perfect to play with. cover and let rise again in a warm spot for about 1 hour. After removing from the oven. Gradually mix the dry yeast into the warm water. Then twist it into a braid or roll it into snail-shell shape. punch down and divide the dough into as many breads as you wish to bake. Bake at 370 °F. salt.ca/~mec1995/recipes/breads/bwbread. turn out onto a floured surface again and knead for 2 minutes. stirring with a wooden spoon as you work it in slowly. Punch down. depending on the size of the bread.
Preheat oven to 350°F. •4.html[11-Sep-11 02:26:55] . Try some dried basil. Return to oven and bake 15 minutes longer. Pour mixture into pan and bake for 40-45 minutes. Remove and brush top with 1 tablespoon margarine.ca/~mec1995/recipes/breads/bierbely. sugar. grease a 2-1/2 quart baking dish or similar sized pan. Combine sifted flour. sage and rosemary. It has Return to Bread Recipes http://www. baking powder & salt in a bowl. Use a combination of herbs and spices as you wish. Leftovers do make good toast however. oregano. 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. blend well. •3. Method: •1.sentex. •2. or until browned and sounds "hollow" when tapped. to be eaten right away. omit the baking powder and salt. •Notes: This bread does not keep as well like regular biscuits or bread.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. Pour in the sour cream and beer and mix thoroughly but do not beat mixture.
Back to Bread Recipes Menu Copyright ©1998. W. 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.htm[11-Sep-11 02:27:01] . Vaughn.Bran Bread Submitted by Mrs. When it doubles in bulk. This dough will rise slowly.R. Knead on lightly floured board until smooth and elastic. "This recipe dates from 1941 when world-war II was in full swing. Bake in hot oven (425°F) about 45 minutes. WA. Tony van Roon http://www.sentex. The dough should be softer than one in which bran is not used. form into loaves and place in well-oiled pans.ca/~mec1995/recipes/breads/branbred. using sufficient white flour to form a dough just stiff enough to knead. Ferndale. Cover and let rise until double in bulk.
Cover and let rest on floured surface 10 minutes. Stir in the 3 eggs and enough remaining flour to make a soft dough. Place ropes on baking sheet. pinch ends to seal and to secure to large braid. Place small braid on large braid. braid. Repeat with remaining dough. Heat milk. slightly beaten Additional Sugar In a large bowl. Back to the Kitchen http://www. Bake in pre-heated 350° F. combine 2 cups of flour. salt and mace. and butter until very warm (about 125°F. 1/2 cup of sugar. Divide dough in half.ca/~mec1995/recipes/breads/braid. Pinch ends firmly to seal. lemon peel. oven for 35 to 45 minutes or until done. Brush Braids with egg white. Divide remaining piece into 3 equal pieces. Sprinkle with sugar. Divide 1 half into 4 equal pieces.). braid. water.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. Knead on floured surface until smooth and elastic. Remove braids from sheet. about 50 minutes. roll each piece to 9 inch rope.htm[11-Sep-11 02:27:07] . about 8 minutes. let cool on wire racks.sentex. roll 3 pieces to 14" ropes. 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. Cover and let rise in warm place until doubled in bulk. undissolved yeast. stir into dry ingredients. set aside 1 half.
Armenian style! Ingredients: • 4 cups flour • 1/4 lb.ca/~mec1995/recipes/breads/braided. Let dough rise for 1/2 hour. about 20 minutes or until golden brown. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. mix together the flour butter salt and shortening.sentex. 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. Bend in half and crossover braid. Armenian A very delicious type of bread stick.html[11-Sep-11 02:27:13] . then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Place on a baking sheet. Beat the egg in the tablespoon of milk and brush the sticks.Braided Bread Sticks. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. In a large mixing bowl. Return to Bread Recipes http://www. • Knead again. Armenian Braided Bread Sticks. soft dough. Blend in the mahdzoon and yeast and knead until you have a smooth. Let cool and serve. Flatten slightly.
oven for 25-30 minutes. Uncover molds and bake in a 250 °F. Enjoy! Return to Bread Recipes http://www.htm[11-Sep-11 02:27:20] .ca/~mec1995/recipes/breads/bostonbb. Resteam any of the loaves not used immediately after baking before serving. Combine molasses and milk. which you have dried off with papertowel. parboiled ¾ cup molasses 2 cups buttermilk. unsifted 1 cup corn meal. Stir in the parboiled raisins. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. add to flour mixture.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. for 3 hours. sift together.sentex. Steam in three well greased covered one quart molds. filled 2/3 full so as to allow room for expansion.
ca/~mec1995/recipes/breads/brbread. honey. and salt in a large bowl. soda. Back to Bread Recipes http://www. and molasses. 9x5-inch bread pans. for about 55 minutes. Bake at 350 °F. then add to the dry ingredients. Pour into 2 well-greased.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour.sentex. Combine the milk.htm[11-Sep-11 02:27:25] .
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.sentex. Crispin.ca/~mec1995/recipes/breads/bsug. Add flour which has been sifted.htm[11-Sep-11 02:27:30] . Bake in a hot oven (435°F) for about 25 minutes. Syracuse. Add milk and mix well.Brown Sugar Bread Submitted by Mrs. Sprinkle with cinnamon and dot with butter. NY "This recipe dates from 1941 when world-war II was in full swing. Back to Bread Recipes Page Copyright ©1998. and sifted with baking powder and salt. measured. Tony van Roon http://www. add egg. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Pour into well-oiled pan and sprinkle with brown sugar. C.R.
Punch down and knead again. Bake at 350° F.htm[11-Sep-11 02:27:35] .Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. salt and egg in lukewarm milk. Comments or questions? Write to Katie: katiemur@nothingness. Divide in 2.ca/~mec1995/recipes/breads/bulla. Grease loaf pans. for 40 minutes.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. While that's happening.sentex. working flour until dough is dry enough to knead. put into loaf pans and let stand for 1½ hour or until doubled in bulk. Add yeast mixture and stir. 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. butter.
Turn onto lightly floured board and knead until smooth and elastic. Add sufficient flour to make a medium batter. Bristow. Tony van Roon http://www. stirring constantly until scalded. Allow to rise until double in bulk and work down. Bake in hot oven (425°F) about 45 minutes. Let rise again until double in bulk.ca/~mec1995/recipes/breads/butbred. Back to Bread Recipes© Menu Copyright ©1998.htm[11-Sep-11 02:27:40] .H.Buttermilk Bread Submitted by Mrs. Cover and let rise until double in bulk. W. Cover and set in a warm place and allow to stand overnight.sentex. Remove from fire and let cool. Form into loaves. 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. Add sugar. Juedeman. Beat until smooth. and enough flour to make a dough just stiff enough to knead. salt butter. Add yeast which has been softened in the water. Place in well-oiled pans.
Place on prepared sheets. Cut dough in half. Add 1 tsp honey and stir to dissolve. Add dough. about 10 minutes. seam side down.htm[11-Sep-11 02:27:45] . Cover with towel. Cool completely before slicing. about 1 1/2 hours. If using cake yeast. Combine 2 cups flour. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Bake until brown and loaves sound hollow when tapped on bottom. Using wooden spoon.sentex. Pull 2 opposite sides unde to form oval. Let stand until foamy. Add yeast mixture and whisk until smooth. Cover bowl with plastic. Position rack in center of oven and preheat to 375°F.Buttermilk Honey Bread Buttermilk Honey Bread by Tony van Roon Makes 2 oval loaves 1 3/4 1 5-3/4 1-1/2 3 2 1 envelope dry yeast or 1 cake fresh yeast cup warm or lukewarm water tsp honey to 6-1/4 cups all-purpose flour or bread flour cups lukewarm buttermilk (95°F) Tbs honey Tbs (1/4 stick) unsalted butter. Gently knead dough on lightly floured surface until deflated. crumble yeast into small bowl. Back to Bread Recipes Menu Copyright ©1998.115°F) in small bowl. about 3 minutes. about 10 minutes. about 45 minutes. Knead each piece into round. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . kneading in more flour if sticky. Knead on floured surface until dough is smooth and satiny.ca/~mec1995/recipes/breads/buthoney. about 45 minutes. turning to coat entire surface. Let rise in warm draft-free area until doubled. 3 Tbs honey. butter and salt in large bowl. Immediately transfer to racks. Tony van Roon http://www. Let rise in warm draft-free area until doubled. buttermilk. Grease 2 baking sheets. Grease large bowl. Stir in lukewarm water (95°F) and 1 tsp honey.
ca/~mec1995/recipes/breads/carrotwb. for 2 minutes. Combine the sugar. Cool in the pan on a wire rack for 10 minutes. Tony van Roon http://www. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.htm[11-Sep-11 02:27:50] . stirring just until moistened. Back to Bread Recipes Menu Copyright ©1998. remove from the pan and finish cooling on the wire rack. oil and eggs in a mixing bowl.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. with an electric mixer set on medium speed. cinnamon. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. Beat. Shredded) Walnuts (Chopped) Sift the flour. in a preheated 350 degree F.sentex. Add the dry ingredients. baking soda. Stir in the carrots and walnuts. nutmeg and salt together in a small bowl and set aside.
Following the yeast instructions. at room temperature 1 egg. For the first loaf I tried to follow them and overcooked it pretty badly (no. Cover it with plastic. I don't know where she got those cooking times though. then ten to fifteen at the lower one and it came out much nicer. about ten minutes. and it doesn't stick to your hands. Personally. A specially big challah shaped with several braids of different sizes is baked for a wedding. I made it with instant-rise yeast. about two hours. A round challah. This also happens to be the first yeast bread I ever made. two challah are baked at once and put on the Friday night table. Turn the dough onto a floured board and knead until it is smooth and elastic.htm[11-Sep-11 02:27:56] . This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. Make a well in the center and break the egg into it. and Persian Jews do not have a braided bread for Sabbath and festivals. bar mitzvah.ca/~mec1995/recipes/breads/challah. the sugar and the salt. 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. but a simple 3-stranded braid is used here. and ``true'' Sephardic communities. greased bowl. made from a strip of dough wound into a snail shape. 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. Add the yeast mixture and stir with a wooden spoon. Punch down the dough and divide into six balls. Wrap the ends neatly underneath http://www. In June 1995 I grabbed a Jewish cookbook from my local library. I mixed the yeast with half the flour. and let rise until doubled. Sift the flour and salt into a warmed bowl. not quite to burning). it is sugarglazed and decorated with sprinkles. After this point the instructions are the same. gradually incorporating the liquid into the flour. It then took only a bit over half an hour to double in size. Gradually add enough remaining warm water to make a stiff dough. Cover with plastic and leave in a warm place until well-risen. about 20 minutes. Italian. Challahs are often braided in a complex way. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. North African. covered with a cloth until the meal is about to start. When baking challah containing more than three pounds of flour. For the second loaf. I let it cook for about five minutes at the high temperature. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg.sentex. Roll the balls between your hands into long strips of equal length and about one inch wide. Braid three strips together and place on a greased cookie sheet. Normally. combine the yeast with the sugar and 1/2 cup water. or other celebration. and decided to try making it myself.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. break off a tiny piece of dough about the size of a walnut. Recite a blessing and burn the piece (formerly it was thrown into the fire). Put dough in a warmed. Only the Middle Eastern.
Challah the loaf.ca/~mec1995/recipes/breads/challah. Then let them rise the next day. Back to Bread Recipes http://www. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Let cool on a rack. Repeat with the remaining three strips to make another loaf.) Preheat the oven to 450°F.sentex. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. (Alternatively. put them in large plastic bags and leave them in the refrigerator overnight. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.htm[11-Sep-11 02:27:56] .
• Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. about 1 1/2 inches in diameter. then with hands. or until dissolved.for glazing • poppy seeds -. about 1 to 1 1/2 hours.ca/~mec1995/recipes/breads/challah2. Make a well in the center and pour in the wet mixture and the beaten eggs. Cool on a rack. Punch the dough down and divide into two parts. cover with a tea towel and put in a warm place to rise until doubled in bulk. Stir in the oil. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped.html[11-Sep-11 02:28:02] .for topping Method: • Combine the yeast with 1/2 cup warm water. Jewish Holiday Bread Challah.beaten • egg white -. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Attach three strands at one end by pinching together.Challah. Place in a floured bowl. • Turn the dough out onto a well-floured board. 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 -.sentex. Knead for 8 to 10 minutes. honey and another 11/2 cups of warm water. first with a wooden spoon. Return to Bread Recipes http://www. Work together. from each part. Add additional flour until the dough loses its stickiness. about 1 1/2 hours. • Combine the flours and salt in a large mixing bowl. Divide each part into three parts. Braid the strands and pinch together at the bottom. Make long strands. Let stand for 5 to 10 minutes.
ca/~mec1995/recipes/breads/cheyenne. Back to Bread Recipes Menu Copyright ©1998. 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. separated Bring milk to a full boil. until done.sentex. Add well-beaten egg yolks. Cool. Bake in moderate hot oven at 375°F. Tony van Roon http://www. Add stiffly beaten egg whites.htm[11-Sep-11 02:28:09] . stir in cornmeal slowly.
Combine water. Repeat with remaining dough. Divide dough into 8 balls.htm[11-Sep-11 02:28:14] . Cover and let rest 10 minutes. oil and dry milk powder and stir into flour mixture until smooth dough forms. Lightly flour rounds. Back to Bread Recipes Copyright ©1998. Flatten with fingertips or roll out each ball to form 8. Knead 4 times into smooth ball.sentex. Serve bread hot or at room temperature.to 10-inch round. Turn out onto lightly floured surface. baking powder and salt in large bowl.ca/~mec1995/recipes/breads/chippewa. stack and cover with towel or plastic wrap. Tony van Roon http://www. Gently place 1 bread round in hot fat and cook until golden and crisp.Chippewa Indian Fried Bread Chippewa Indian Fried Bread by Tony van Roon Makes 8 breads 2-1/2 cups all-purpose flour 1-1/2 Tbs baking powder 1 tsp salt 3/4 cup warm water 1 Tbs vegetable oil 1 Tbs nonfat dry milk powder Vegetable oil (for deep frying) Cinnamon sugar Combine flour. Heat about 1inch oil to 375 F in large skillet. Drain on paper towels. Make small hole in center of each with finger or handle of wooden spoon. sprinkled with cinnamon sugar. 1 to 2 minutes on each side.
sentex. Remove from the oven and allow to rest for 5 minutes. semisweet* *Use 6-one ounce squares. Back to Bread Recipes Menu Copyright ©1998. Tbs Butter. Stir the batter down and add the walnuts and chocolate pieces. about 16 slices each. 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. Tony van Roon http://www." 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.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. then turn loaves out onto racks. Makes 2 loaves.htm[11-Sep-11 02:28:19] . and eggs to the yeast mixture and beat vigorously until well blended. chopped(lg. Add the flour. Put the water in a large mixing bowl and sprinkle in the yeast. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk.ca/~mec1995/recipes/breads/chocwnut. room temp. broken or chopped in large pieces. salt. sugar. pieces) oz Chocolate. softened cup Walnuts. oven for about 45 minutes. Stir and allow to stand for 5 minutes to dissolve.
milk and olive oil into the chilled mixture. Return to Bread Recipes http://www. 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. • Bake 25 minutes. • Stir the warm water. Pre-heat oven to 220°C. form into a dough and then knead on a floured surface until springy. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. • Divide into four and stretch dough into rectangles. cover and leave to rise until doubled in size.ca/~mec1995/recipes/breads/ciabatta.html[11-Sep-11 02:28:32] . sprinkling with water three times during the first 10 minutes. Put dough in an oiled bowl. gas mark 7.Ciabatta Bread Ciabatta Bread Makes 4 loaves.sentex. Place in a bowl and brush with olive oil. adding the yeast and salt. Dust baking sheets with cornmeal and place dough on top. Heat baking sheets in oven. Slowly add • Using either a food processor or those at the end of your wrists. pressing flat with your knuckles. this mixture to the 1 1/4 lb of flour. Beat for five minutes. Cover with a damp cloth and leave in a warm place for 2 hours.
Add the eggs. Back to Bread Recipes http://www.htm[11-Sep-11 02:28:38] . for about 35 to 40 minutes or until done. o Put the flour with the salt and dry yeast in a bowl. Loosen up the 2 eggs in small bowl with a fork. in a pre-heated 350 °F oven. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. o When making this bread.ca/~mec1995/recipes/breads/raisin-2. Mix while adding the buttermilk.sentex. add the honey to the butter. Knead until consistant. mix well.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. o Bake.
coconut cream. stir into flour mixture. 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. about 1 hour. Stir in coconut and sugar. then turn out onto rack and let cool completely. Back to Bread Recipes Menu Copyright ©1998-1999. Heat oven to 350 degrees. Beat eggs. and coconut extract in medium bowl until blended. 4. 3. Tony van Roon http://www. Spoon into prepared pan. butter. melted. Bake until pick inserted in center comes out clean.htm[11-Sep-11 02:28:42] . loaf pan. cooled tsp coconut extract 1. cinnamon. 2. baking powder. Sift flour. nutmeg. Cool in pan on wire rack 5 minutes.ca/~mec1995/recipes/breads/cocbread. Butter 9x5-in.sentex.
sentex.ca/~mec1995/recipes/breads/cocobred.about 2 hours. Back to Bread Recipes Menu Copyright ©1998. Add shortening and sugar. scalded and cooled tsp salt cup cocoa cup shortening eggs. Cover and set aside to rise in a warm place until light.htm[11-Sep-11 02:28:48] . which have been creamed together." 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. and remainder of flour or enough to make a soft dough. Knead lightly and place in well-oiled bowl. Bake in hot oven (425 °F) 40-50 minutes. eggs. Tony van Roon http://www. filling them 1/2 full.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Cover and let rise again until double in bulk. Cover and set in a warm place until double in bulk . cocoa. Add 3 cups flour and beat until smooth. salt. Place in well-oiled bread pans. Form into loaves. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.
baking powder and the sugar. Add the cornmeal to the flour and stir to moisten. Back to Bread Recipes http://www. I use real.sentex.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. unsalted butter on a warm slice with marmelade or fruit-spread. In a large bowl mix together the flours. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. Do not overbake! Makes 1 loave or 16 squares.htm[11-Sep-11 02:28:59] . Mix the egg and oil together well and stir into the cornmeal. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.ca/~mec1995/recipes/breads/corn3.
Fold together briefly. 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.sentex. Preheat the oven to 375 F. Mix the cornmmeal. Return to Bread Recipes http://www. thawed 3 tsp Ener-g Egg replacer. flours and baking powder together and set aside.ca/~mec1995/recipes/breads/corn8. Mix the remaining ingredients together and pour over the dry ingredients. well beaten with 4 tb water.htm[11-Sep-11 02:29:08] . or until an inserted toothpick comes out clean.
ca/~mec1995/recipes/breads/corn1. eggs. Then add the honey.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl. and the oil.sentex. salt.htm[11-Sep-11 02:29:16] . Add the buttermilk or sour milk and beat until just smooth. baking powder. for 15 to 20 minutes. Back to Bread Recipes http://www. the flour. and the cornmeal. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. o Cut into squares and serve warm.
Add hot oil (if hot enough it will sizzle. Enjoy! Brenda.ca/~mec1995/recipes/breads/corn10.) I gladly will share my Alabama Cornbread recipe with you. And mix gently. Alabama. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Put into greased skillet. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. I put butter on after cooking.) After your roll it around in the skillet to grease well.sentex. Bake till goldenborwn.htm[11-Sep-11 02:29:25] . Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. oven while you mix other ingredients as listed. Practice makes the best bread.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.
Mix cornmeal. beaten 1 cup milk 2 tablespoon shortening. Beat very well until the ingredient s are thoroughly blended.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. flour.htm[11-Sep-11 02:29:32] . As a variation. sugar. melted Grease a square baking pan and preheat the oven at 400 F. Pour batter into the prepared pan and bake until risen and golden brown on top. salt. ad 1/4 cup grated. sharp cheese.sentex. milk.ca/~mec1995/recipes/breads/corn6. Cut into squares and serve. and baking powder in a large bowl. & melted shortening. Return to Bread Recipes http://www. Make a well in the center and add the egg.
o Bake 20 min at 400 °F until toothpick comes out clean. For breakfast the next day.ca/~mec1995/recipes/breads/corn2.htm[11-Sep-11 02:29:37] . Add dry ingredients and mix just until blended (do not overmix). Pour into prepared pan. Slather with butter and/or marmalade. Beth Merriman. oil. It is excellent when hot and fresh.sentex. and egg. 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). Do not overbake! The top will be flecked with brown rather than uniformly so. split it down the middle and toast cut side up in a toaster oven until lightly browned. In another bowl blend yogurt. Back to Bread Recipes http://www. COUNTRY CORNBREAD (Source: Parade Magazine.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. cut a piece of the bread. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan.
Beat eggs lightly.Crusty Corn Flat Bread. about 10 minutes. spread soft dough into circles on marked parchment paper. about 1 hour. sugar and 1/2 cup of the warm water in a 2-cup glass measure. mix to blend. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk.htm[11-Sep-11 02:29:43] . room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Add remianing 1 cup warm water and the corn oil to beaten eggs. Using a wooden spoon. Using a razor blade. 16 grams carbohydrate. Using a rubber spatula. Beat a few frops of water into the reserved beaten egg and brush over loaves. heaping it up slightly in the center. cornstarch. xantham gum powder and salt in a large bowl. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Combine remaining 1/2 cup rice flour.ca/~mec1995/recipes/breads/corn11. 142 milligrams sodium. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. slash tops of into a large diamond grid pattern. corn flour. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. 2 grams fat (unsaturated). stir to combine. 1 gram fiber. Dust lightly with rice flour. stir egg and yeast mixtures into flour and beat until smooth." 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. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. Preheat oven to 425 °F.sentex. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). the yeast. 3 grams protein. then let rest in a a warm place until double in volume. 26 milligrams cholesterol.) Bake for 20 minutes or until well browned.
Bake 20 .sentex. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. mixing just until dry ingredients are moistened. oil and egg. Combine dry ingredients. Stir in milk.htm[11-Sep-11 02:29:48] . Serve warm. beaten Preheat oven to 400 °F.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. Again. Put batter into prepared pan.ca/~mec1995/recipes/breads/corn13. Grease 9" square pan or large cast iron skillet. mix just enough to quickly moisten everything.25 minutes or until toothpick inserted in the center comes out clean.
Return to Bread Recipes Menu Copyright © Tony van Roon http://www. 1991 "A very tasteful and moist corn bread. The thing with most (if not all) corn breads is that they don't keep very long.htm[11-Sep-11 02:29:54] .ca/~mec1995/recipes/breads/corn14. Serve warm with butter." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. Combine all ingredients until moistened. Grease 9" square pan or large cast iron skillet. Spray pan with vegetable spray (or whatever you have). Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Put batter into prepared pan.Honey Corn Bread Honey Corn Bread by Tony van Roon. a day at the most if wrapped in plastic wrap and in the fridge.sentex.
Then I use my handblender to make it into a a sauce. so you could use store bought apple-sauce for this. it will last absolutely not any longer! *To make applesauce from 1 apple quickly.) and put in the oven to preheat. pour batter into heated pan and bake for 20 min. Mix all ingredients.htm[11-Sep-11 02:30:03] .Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.sorry. It is really great hot out of the oven with molasses. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. This cornbread was quite moist and flavourful. Return to Bread Recipes http://www.. 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...sentex.ca/~mec1995/recipes/breads/corn7. Grease a pan (Pam/Bakers' Joy etc. Make sure you do this in a tall. I have successfully kept the cornbread in a airtight container overnight in the fridge. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup.
Mix in yeast and sugar. about 20 minutes. • Preheat oven to 350°F. Let cool to 120°F. to 130°F. Cool.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. Mix in remaining 1/2 cup cornmeal.html[11-Sep-11 02:30:16] . Cover with towel. Remove from pan. Place in pan. Knead into a ball. • Can be made 1 day ahead.. about 50 minutes. cool on rack. Knead on floured surface until smooth and elastic.Portugese Cornbread Portugese Cornbread The olive oil makes this different from your average cornbread! Ingredients: •1 1/2 cups cornmeal •1 1/2 teaspoons ground pepper •1 1/2 teaspoons salt •1 cup boiling water •1 package rapid-rise yeast •1 teaspoon sugar •1/4 cup hot water (125°F. Flatten to fill bottom of pan. Serve warm or at room temperature. about 45 minutes. pepper and salt in large bowl of electric mixer fitted with dough hook.) Makes 1 loaf Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/corn15. oven 15 minutes. • Grease 9-inch metal pie pan with oil. about 45 minutes. Add 1 cup flour and mix until smooth and elastic. Add 1 cup boiling water and mix until smooth. Wrap tightly. about 5 minutes. let rise in warm draft-free area until doubled. wrap in foil and warm in 350°F. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. Knead enough bread flour into dough to make it nonsticky. Bake until bread is light brown on top and sounds hollow when tapped on bottom. about 5 minutes. Score top of bread in ticktacktoe pattern.sentex. then 1/4 cup hot water and 1 tablespoon oil. Before serving.
Add eggs. & salt. Bake at 425 F.sentex.htm[11-Sep-11 02:30:25] . and shortening. for 20-25 minutes in a greased pan. baking powder. milk. baby! Return to Bread Recipes http://www. Hasta-la-vista.ca/~mec1995/recipes/breads/corn5.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. Stir in cornmeal. Beat untill smooth.
htm[11-Sep-11 02:30:51] .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. Bake 30 to 40 minutes. Fold in corn kernels. Put half of better into prepared pan. Add eggs. Grease 9" square pan or large cast iron skillet. butter and sour cream and blend thoroughly. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Put remaining batter on toop Add bacon bits if desired. chopped cup bacon bits Preheat oven to 375 °F.ca/~mec1995/recipes/breads/corn12. Cover with grated cheese and chiles. grated oz greem chiles.sentex. Mix dry ingredients together and make a well in the center.
cups Tbs. Bake at 250° for 2 hours in small breadpans.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. let cool. Add eggs. baking soda in water Pour water over dates.htm[11-Sep-11 02:30:58] . USA. Return to Bread Recipes http://www. chopped Cream butter and sugar. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. finely chopped 2 cups boiling water 2 tsp. and is over a hundred years old! 1 cup dates. Fold in nuts. Be sure that the nuts are fresh and not stale. Stir in rest of the dry ingredients.sentex. 4 1 2 2 2 1 1 cups tsp. then dates/water. It takes less time if using loaf pans. well tsp. Louis.ca/~mec1995/recipes/breads/datebred.
Creamed * Tb Sugar Tb Onion. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www.ca/~mec1995/recipes/breads/dillbred. Minced Tb Butter. (Standard bread dough feeling).Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Melted Egg. bursh loaf with soft butter. Cover and let rise in a warm place until doubled. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Large tsp Salt tsp Dillseed cups Flour. Punch down and put dough in a bread pan. Beat until well mixed and mixture is stiff but not heavy. sprinkle well with salt. Let rise again. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Combine all ingredients in a mixing bowl. Bake for 30 to 45 minutes at 350 degrees F. or arrange in a round shape on a greased cookie sheet.sentex. Dissolve yeast in warm water. While warm. except add the flour a little at a time (it may take up to 2 1/2 cups of flour).htm[11-Sep-11 02:31:08] .
A health food store is a source for several of these ingredients. Stir in 2 cups of mixed flour. then place in oiled bowl. Bible Bread This is what is called "breaking the bread". place in large mixing bowl with remaining water. Knead again. Add yeast mixture. Blend lentils. Mix the other dry ingredients in separate bowl.html[11-Sep-11 02:31:14] . Makes 4 loaves. 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. Biblical Bread Ezekiel 4:9. 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. Return to Bread Recipes http://www. Let rise until double in bulk.ca/~mec1995/recipes/breads/ezekiel. oil and small amount of water. Let rise. Stir in remaining salt and flour.sentex. Knead on floured surface. shape and place in greased loaf pans. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils.Ezekiel 4:9.
Combine milk. Bring to boil. Whisk into potatoes. Cover pans with towel. Cool in pans 5 minutes. about 10 minutes.ca/~mec1995/recipes/breads/farmbred. Tony van Roon http://www. Bake until loaves are rich golden brown and sound hollow when tapped. about 1-1/2 hours.htm[11-Sep-11 02:31:20] . Back to Bread Recipes Menu Copyright ©1998. perfect with Apple Butter. about 45 minutes. Grease large bowl with 2 Tbs butter. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. light loaves. Drain. Transfer to racks and cool completely before serving. Cover bowl with towel. then stir in." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Reduce temperature to 375°F. Position rack in lower third of oven and preheat to 400°F. Shape each piece into loaf. Butter two 6-cup loaf pans. Punch dough down. turning to coat entire surface. Punch dough down. They are even better the day after baking. Let dough rise in warm draft-free area until doubled in volume. about 30 minutes. Let dough rise until level with tops of pans. Knead dough on generously floured surface until smooth and elastic. Force hot potatoes through sieve into large bowl. Cover with cold salted water.sentex. about 1-1/2 hours. about 1 minute. about 10 minutes. Place bread in oven. using remaining 2 Tbs butter. Return to bowl.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. Knead until smooth. Let cool to warm (105 . stirring to dissolve sugar. Mix in 4 cups flour. sugar and salt in heavy small saucepan.115°F). Sprinkle yeast over mixture. Simmer until very tender.l Add dough. Cut into 2 pieces. 4 Tbs butter. Cover and let rise until doubled in volume. adding more flour if stick. transfer to prepared pans. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter.
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. In a saucepan. cover. and place in a warm spot until doubled in bulk. and orange peel in a bowl. Cool to lukewarm. Bake at 350 °F. Add enough flour to make a soft dough. and almond extract.sentex. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). lemon peel. Roll each piece into an oval about 3/4 inch thick. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). turn once to coat the top. Beat in eggs and dissolved yeast mixture. add the honey. drained rum (reserve fruits). 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. Back to Bread Recipes http://www. Mix well. Brush with melted butter. salt.htm[11-Sep-11 02:31:34] . Drain and reserve the rum. divide dough into 2 parts. Add the rum and let soak for 1 hour. Turn out onto a lightly floured surface. heat the milk and the butter until the butter melts. Place in a greased bowl. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. Dredge fruits in flour and add to dough. Sprinkle the yeast into warm water and let stand until dissolved.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Add almonds. lemon. for about 40 minutes. Pour into a large mixing bowl.ca/~mec1995/recipes/breads/dresden. cover lightly with wax paper.
Saute some onions in the melted butter. rice vinegar. Select Light Crust setting and press Start. Add the egg mixture. Add the remainder of the dry ingredients. allow them to cool. sprinkle the yeast on top. Variations: Substitute olive oil for the butter. • After the baking cycle ends. and allow to cool 1 hour before slicing. combine the eggs and water. remove bread from pan. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour.ca/~mec1995/recipes/breads/glufree3. combine all the dry ingredients except the yeast. melted butter. 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. Yield: 14 servings. If it does not appear to be mixing well. or soy flour. and salt in bread pan. Mix well with a whisk. • Place 1/2 of the dry ingredients in the bread pan. In a separate bowl. such as yellow or blue corn flour. use a rubber spatula to assist it occasionally. 3. • In a large bowl. beat lightly. then add them and your favorite herbs to create an onion/herb bread.sentex. 3 Gluten Free Bread. Add 1/4 cup grated cheddar cheese.html[11-Sep-11 02:31:39] . Return to Bread Recipes http://www. place on wire rack. 3 Basic Rice Bread.Gluten Free Bread. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. Stir with a rubber spatula. • Observe the dough frequently during the kneading cycles. polenta meal.
• In a small bowl. Reserve.html[11-Sep-11 02:31:43] . Stir mixture into dry ingredients. 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. combine 1 cup water and tapioca.Gluten-Free Bread. Return to Bread Recipes http://www. Bring to a boil and cook for 1 to 2 minutes. • Knead until soft. and turn into prepared loaf pan. 4 Gluten-Free Bread. dissolve the sugar in warm water. cornstarch. Sprinkle yeast over top and set aside to proof. Stir well.sentex. Beat until smooth and set aside for 10 minutes. until thickened and clear. about 10 minutes. Remove loaf from pan and cool on a wire rack. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. baking powder. 4 Makes 1 loaf. Slice to serve. and salt. • In a small saucepan. Whisk together the tapioca and raised yeast. sift together bean flour.ca/~mec1995/recipes/breads/glufree4. • In a large mixing bowl. May freeze in an air-tight container for 30 days. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal.
coming from a southern Indiana family. I've recently seen words bandied about regarding cornbread and the proper preparation thereof.. sloppy mix. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. Well. Bake fifteen minutes(**).Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. Turn out onto a warm plate and serve. Mix dry ingredients together. Back to Bread Recipes http://www. mix in egg and buttermilk to make a goopy.ca/~mec1995/recipes/breads/corn4. Not to be arrogant or anything .-) but this is the only cornbread I've ever had that is even worth eating. melt 2+ tablespoons of fat (Crisco. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. 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.htm[11-Sep-11 02:31:48] .) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. (*)If real buttermilk is not available. and pour into (slightly) warm skillet.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. (Not that being raised on the stuff would have anything to do with that opinion.sentex.. So here. etc). 1/2 cup whole-kernel stone ground cornmeal 1/2 cup all purpose flour 1/4 cup wheat flour 2 level tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 to 1/3 teaspoon baking soda 1/3 cup vegetable oil 1 egg 2 tablespoons melted fat(see below) 3/4 to 1 cup buttermilk(*) In a 9" cast iron skillet. I have some experience with this stuff. Pre-heat oven to 375°F.
add sugar.ca/~mec1995/recipes/breads/grapnut. Pour into well-oiled loaf pan. Tony van Roon http://www.sentex. OK". Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. measure. and milk.htm[11-Sep-11 02:32:03] . Geary. Add to first mixture. and sift with baking powder and salt. Makes 1 loaf. Mix thoroughly. George Hale. Sift flour. well beaten cups flour tsp baking powder Combine grapenuts. egg. Back to Bread Recipes Menu Copyright ©1998. Bake in moderate oven (400 F) about 1 hour. Let stand 1/2 hour.
salt. white cornmeal. corn. Back to Bread Recipes http://www. butter into an 8 inch diameter baking casserole. It should have the consistency of southern cornbread. Do not brown. beat milk and eggs. melt 6 Tbsp. fresh or canned 4 oz. chillies. (You can let the bread cool to room temperature. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. exactly in center of oven. Smoothly blend 1 cup white cornmeal. Mix thoroughly. If it seems to runny work in 1 or 2 tbsp. Cut into fairly thin.htm[11-Sep-11 02:32:14] . Set aside.ca/~mec1995/recipes/breads/inca. Do not cover. can whole-sweet red pimentos. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. chopped red pimento. Preheat oven to 400 degrees F. Bake until a knife lightly pushed in center comes out clean and dry.usually 40 to 50 minutes.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. butter over low heat. Rotate and tilt casserole to coat inside. Give butter in casserole a final swizzle.sentex. then pour in batter. One loaf makes about 8 servings. In large mixing bowl. baking soda. but it is best not to serve it cold. smoothing it level. diced cheese.shaped wedges. sharp cheddar cheese ---. Sprinkle grated cheese over top and decorate with pimento strips.) It stores well tightly wrapped in the refrigerator. Place casserole.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. Serve at once. pie . moderately runny but not down right liquid. heat in oven no more than 4 to 5 minutes to avoid browning butter. Put remaining 2 Tbsp. melted butter.
draft-free place. Bake in pre-heated 375 °F. oven for about 35 minutes or until done. and let rise until doubled in bulk for about 45 minutes in a warm. Stir liquids into dry ingredients. buttermilk and water until very warm (125 °F. Stir in enough whole wheat flour to make a stiff dough.).sentex. 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 dough to lightly floured surface and form into a smooth 5-inch ball.htm[11-Sep-11 02:32:20] . cut a "X" in top of the dough (about 1/2" deep). except the whole-wheat flour. 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. With a sharp knife. Place in 9-inch pan.ca/~mec1995/recipes/breads/irish. adding more wheat flour if necessary. No kneading required for this traditional Irish brown-soda bread. Remove from pan and cool on wire rack. Heat butter. Cover.
roll out the balls until they are the size of a 14" pizza pan. • Knead the dough until it is very smooth. Return to Bread Recipes http://www.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. dissove yeast and then add sugar. Place the dough in the pan and slit the dough in several places. with a small amount of the warm water. add the butter and salt.Lahvosh (Pareg Hatz) .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.html[11-Sep-11 02:32:24] .sentex. Then add flour and when moistened. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. • On a floured board. Divide the dough into balls the size of two hands cupped together. Cover and let stand in a warm place for 4 hours. • Makes 18-20 Lahvosh's.
ca/~mec1995/recipes/breads/maori.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. Bake at 450 °F (230°C) for 45 to 50 minutes. Fill with rewena and sprinkle baking soda over the top. Cool to lukewarm and mix in the flour and sugar to a paste. adding a little water if the mixture is too firm. Cover and stand in a warm place until the mixture has fermented.sentex.html[11-Sep-11 02:32:29] . Ingredients for Bread: • 5 cups all-purpose flour • 1 tsp salt • 1 tsp baking soda • rewena (above) Method for Bread: • Sift flour and salt into a bowl and make a well in the centre. Combine and knead mixture for about 10 minutes. Shape into loaves or place the mixture into greased loaf tins. Return to Bread Recipes http://www.
and mix well. Return to Bread Recipes http://www. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. 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. Braid this by crossing one end over the other 3 times. depending on size of braids. • Cover the dough and let rest for 10 minutes. Repeat until all the dough has been used. • Beat the butter. • Place on a lightly greased cookie sheet.html[11-Sep-11 02:32:35] . baking soda and baking powder together and add to the mahdzoon mixture. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. 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. • Makes 3-4 dozen.ca/~mec1995/recipes/breads/mahdzoon.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. made with yoghurt.sentex. Stir in the flour and knead for about 5-6 minutes.
sentex. Serve hot. eggs. and last add cheese.ca/~mec1995/recipes/breads/mexcorn. drippings. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. soda. peppers. Mix well. milk. for about 45 minutes.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.htm[11-Sep-11 02:32:44] . Add 1/2 batter then sprinkle on the meat. Cover with remaining batter. Tony van Roon http://www. Cook at 350°F. Back to Bread Recipes Menu Copyright ©1998. onions. and salt.
bread flour and whole wheat flour in large bowl.htm[11-Sep-11 02:32:55] . Let rise until doubled in volume. Place on prepared sheets seam side down. Preheat oven to 400°F. For dough: Stir down sponge. Bake until loaves sound hollow when tapped on bottom. about 45 minutes. Cut in half. Gently turn dough out on lightly floured surface.ca/~mec1995/recipes/breads/monastry. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. butter and salt. Let stand until foamy.sentex. crumble into small bowl. Cover bowl with plastic. Immediately transfer to racks and cool. Tony van Roon http://www. Let rise in warm draft-free area for 1 hour. about 30 minutes. using wooden spoon. 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 . Cover and let rise again in warm draft-free area until doubled in volume. Slash top of loaves. stir to dissolve. Stir in sugar and lukewarm milk (95°F). Let rise in warm draft-free area until doubled. using serrated knife. Grease baking sheets. Add yeast mixture and whisk until smooth. Add dough. about 30 minutes. Pull 2 opposite sides under to form oval. If using cake yeast. Cover with plastic wrap. about 30 minutes. kneading in allpurpose flour if sticky. Knead each piece into round.115°F) in small bowl. Mix in 1 cup oats. Grease large bowl. Knead on floured surface until smooth and elastic. Gently knead dough in bowl until deflated.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. Combine oats. turning to coat entire surface. Back to Bread Recipes Menu Copyright ©1998. Brush with glaze and sprinkle wit oats.
I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F.htm[11-Sep-11 02:33:01] .Monkey Bread. ---. Put each ball into the sugar mixture and coat. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. o Open one can of biscuits and separate. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. In another bowl. brown sugar. nuts and cinnamon. If you leave the monkey bread in the Bundt pan much longer.oven for 30-35 minutes.sentex. After finishing the first can of biscuits. o Melt 1/2 cup butter (not the diet type!) in a bowl. Repeat these steps for the next two cans of biscuits. drizzle a little melted butter evenly over the top of this first layer. I Monkey Bread. mix the sugar.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. Cut each biscuit into four sections and roll each section into a ball. then drop into Bundt pan. Tony van Roon by Tony van Roon http://www. remove from the oven and let cool for a minute or two. then turn onto a plate and carefully remove the pan. it will stick to it and is hard to remove.ca/~mec1995/recipes/breads/monkey. o When done.
Pour over biscuits. In large baggie. Boil 1 minute. 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. II Monkey Bread. Shake biscuit pieces and line in greased tub or Bundt pan. Back to Pastry & Rolls Menu Copyright © 1996.htm[11-Sep-11 02:33:09] . Bake 35 minutes at 350 degrees. II by Tony van Roon Preheat oven to 375° F. Tony van Roon http://www. combine white sugar and cinnamon.ca/~mec1995/recipes/breads/monkey2. Melt butter and brown sugar.sentex. Let stand 10 minutes before removing from pan.Monkey Bread.
sentex. Let rise in a warm. Remove plastic wrap. Cover bowl with plastic wrap. Stir in yeast. combine water and sugar. Bake loaf in center of preheated oven for 10 minutes. Reduce heat to 375°F. place on greased baking sheet. Place rack in center of oven. If dough is too sticky. 1 Tbsp at a time. combine 3 cups flour. about 1 1/2 hours. add more flour. Let stand until foamy. add more warm water. salt. Ingredients: 1 cup warm water (110°F. 1 hour. Lightly oil a large bowl.) 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. press seeds gently into surface of loaf. If dough is too dry. processing just until blended. check consistency of dough. Sprinkle top of loaf with sesame seeds. punch down dough. Add yeast mixture. Cool completely on a rack before slicing. and shortening. Cover very loosely with plastic wrap.ca/~mec1995/recipes/breads/muflet. let rise until almost doubled in bulk. Process 20 seconds to knead. In a food processor fitted with the steel blade. Place dough in oiled bowl. Preheat oven to 425°F. draft-free place until doubled in bulk. Process until dough forms a ball. Form dough into round loaf about 10 inches in diameter. turn out onto a lightly floured surface. Lightly grease a baking sheet. turn to coat all sides. swirling to coat bottom and sides. 5 to 10 minutes. It should be smooth and satiny. The loaf is done when it sounds hollow when tapped on bottom. Stop machine. 1 or 2 Tbsp at a time. processing just until blended.html[11-Sep-11 02:33:15] .Muffuletta Bread Muffuletta Bread Makes 1 loaf. Return to Bread Recipes http://www. about 5 seconds. bake 25 minutes. When dough has doubled in bulk.
ca/~mec1995/recipes/breads/naan. 2-1/2 to 4 minutes. Mix until dough is somewhat sticky. Cover with damp cloth and let rest 1 hour.htm[11-Sep-11 02:33:23] . Serve hot.sentex. When ready to bake. Make a well in center and add remaining ingredients. Back to Bread Recipes http://www. Pinch off pieces about the size of golf balls and place on large buttered pan. Dough may be refriggerated at this point for baking later. Turn onto floured board and knead until dough is elastic.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. Place on baking sheet and bake until bread puffs and is lightly browned. add warm water if necessary. preheat oven to 450 degrees F. Pat balls into thin circles about 6 inches in diameter.
for 35-40 minutes in a warm spot.htm[11-Sep-11 02:33:27] . Let dough rest. turning once. Mix the dough. (Susheel) Naan 2. except the cumming seeds. Heat the oil in a pan. kneading just enough to hold together. beaten Mix dry ingredients. Broil in oil.ca/~mec1995/recipes/breads/naan2.Naan 2. Add water if necessary.sentex. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. Heat beaten egg. Roll each ball to 1/8" thichness. Add cumin seeds. (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. Add to flour mixture. Divide into 20 small balls. milk and yogurt until barely warm. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. covered.
Stir in another 1 cup flour. make three to four 3/8-inch-deep slashes atop each loaf. Brush each with glaze. Roll 1 piece into 7x15-inch oblong. Stir to blend. let stand until dissolved. Punch dough down. Continue baking until bread sounds hollow when tapped on bottom. Set seam side down in 1 prepared pan. Wrap in foil and freeze. Using razor blade. turning to coat entire surface. Repeat with remaining pieces.) Back to Bread Recipes Menu Copyright ©1998. Serve immediately. Let stand until foamy and proofed. Divide evenly into 4 pieces. Preheat oven to 450°F. Cool completely. sugar and salt over water in large bowl. Let stand 15 minutes at room temperature. Add dough. about 1 hour. Knead in remaining 1 cup flour. Butter large bowl. Continue kneading until dough is very smooth and elastic. Reduce oven temperature to 350°F. Roll up as for jelly roll. Cover and let rise in warm draft-free area until doubled in volume. Let stand in warm draftfree area until dough rises to top of pans.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Knead dough 3 to 4 times. about 10 minutes. Add 5 cups flour to yeast mixture and stir to incorporate.sentex. (Can be prepared 3 months ahead. abut 10 minutes. Tony van Roon http://www. Turn dough out onto generously floured surface. about 30 minutes. Rewarm in 350°F oven for about 20 minutes.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 .ca/~mec1995/recipes/breads/newfr. Bake loaves 15 minutes. Remove from pans. about 1 hour. Generously butter four 18-inch baguette pans.htm[11-Sep-11 02:33:33] .
divide into 3 parts. sugar. Ingredients: 2 pkgs. Sprinkle with pearl sugar. Stir in the milk. eggs and enough flour to make a batter (about 2 cups). Punch down. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Place on lightly greased baking sheets. cover lightly and let rise in warm place (about 85°F) until doubled. Turn out onto floured board. Knead until smooth and satiny. Let rise until puffy (1/2 to 1 hour). Turn out onto a lightly floured board. let rise again. salt.html[11-Sep-11 02:33:41] . and divide each part into three. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. Add about 3 cups of flour and beat well. cover with inverted mixing bowl. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Let rest for 15 minutes.sentex. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. beat until dough looks glossy again. Glaze loaves with a mixture of beaten egg and milk. Beat until dough is smooth and elastic. Dough should be smooth and glossy in appearance.ca/~mec1995/recipes/breads/nisu. turn dough to grease top. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. Add the butter. Return to Bread Recipes http://www. Repeat for second and third loaves. Add remaining flour 1 cup at a time until dough is stiff. crushed loaf sugar (sugar cubes) and or sliced almonds. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. cardamom. Place in a lightly greased bowl.Nisu Bread Nisu Bread Makes 3 loaves. Do not overbake or loaves will be dry. Bake at 400 ° for 25-30 minutes.
It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. put the eggs in warm tap water for 10 minutes. 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. Use your own judgement.=) Serve with powdered sugar (icing sugar) sprinkled on top. finely chopped 1 2% milk. Add the raisins/currants and the lemon rind (or even orange peel). Let cool a bit first. grated (optional) 1 Preparation: Make sure everything is warm.5 setting. Add the rest of the milk and mix well. Hollandse Boterletter. add beer. Works for me. or are short. will provide moisture and keep the oliebollen fresh for several days. If you don't have (enough) yeast.ca/~mec1995/recipes/breads/oliebol. apple at room temperature (before peeling). Let rise for 60 minutes on a draft free spot. add salt and yeast and mix well. If you fry the oliebollen too long they become hard the next day. The consistancy of the dough batter should be something like thick porridge.htm[11-Sep-11 02:33:49] . Form with two spoons quickly 'balls' and put in the hot oil until golden brown. wash the currants and raisins and then soak in hot water for 1 hour. not very appetizing while eating so remove them. Like. Oil temperature should be about 'medium-high'.. My stove burner setting (electric) is about 6 to 6. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. hick. 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). I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. together with the apple. If 'blue' smoke is coming from the oil it is definately too hot. Some of the raisins still have stems on them. Put the flour in a large bowl. Dutch. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. I microwave the milk until it is hot (probably around 50°C). They are usually made New Year's eve (or even during the day) and for the Dutch.. Check a couple for consistancy until you get the hang of it.. Put a piece of bread crust in the oil to check if the oil is hot enough.Olie Bollen. Mix well. Boter Letter. Add the eggs and part of the 'hot' (not boiling!) milk.sentex. So only fry as long as needed. . The fully soaked raisins/currants. I have a plastic pail which I use only for yeast recipes. Kerst Stol.. hot (see Preparation) 2-1/2 to 3 cups Lemon rind.
Bake for 1 hour. Cream sugar and butter together. orange juice and rind. or until a skewer comes out clean. Set aside to cool and then add to sugar/butter mixture. keep in mind that pecans are a little bit harder than walnuts.ca/~mec1995/recipes/breads/orangedn. Beat in egg and set aside. Mix remaining ingredients and add to wet mixture. Pour into a large greased loaf pan. In a seperate bowl mix the dates. Especially stale walnuts will leave a bitter after taste. baking soda. Tony van Roon http://www. Also. water.htm[11-Sep-11 02:33:55] .sentex.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). Makes 1 loaf Back to Breads Page Copyright ©1998. It is important that the pecans and walnuts are fresh and not stale.
adding more flour as needed. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Drain off any excess oil. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. 9 x 12 inches. Roll out dough into an 18 of rectangle.Pagach.html[11-Sep-11 02:34:04] . shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Saute onion in oil until soft. Place on greased baking sheet. Allow to rise double in bulk. Ukrainian Potato Bread Pagach. Return to Bread Recipes http://www.sentex. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Place cooled filling on one side inch margin from the edges. Carefully pinch edges together. Fold the other half of you have a turnover. 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. Let rise double. add salt and 2 1/2 cups flour and knead smooth and elastic. Bake at 400°F for 30 minutes or until golden brown. Punch down dough and divide into 2 parts. cover with stainless steel bowl. Pat the top of the filling. Place dough on countertop.ca/~mec1995/recipes/breads/pagach.
Mix well. lemon zest.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. milk. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. brandy and nutmeg in a bowl.ca/~mec1995/recipes/breads/perdu. Sheila Ainbinder -. 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. Soak the bread in the liquid mixture. Dust with powdered sugar and serve with warm cane syrup. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. Fry the bread until golden brown on both sides. sugar. French Toast. orange flower water.htm[11-Sep-11 02:34:10] . Heat the butter and oil in a heavy frying pan.Pain Perdu.sentex.
stirring constantly. • Stir in the maple syrup and bring the liquid up to a simmer. 2 or 3 minutes on each side. 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. orange juice. to dissolve the sugar. peeled and sliced. milk. sugar. Spoon the warm sauce over the pain perdu. whisk the eggs. French toast Pain Perdu. Remove the sauce from the heat. Dust the entire plate with powdered sugar. Carefully place the pan back on the stove and flame the sauce.Pain Perdu. • Add the pecans and sauté for 4-5 minutes. and vanilla. cinnamon. • In a nonstick sauté pan. Fry in the butter until golden brown. • Remove the pan from the stove and add the rum. heat 2 tablespoons of butter. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. orange zest.ca/~mec1995/recipes/breads/perdu2.sentex.html[11-Sep-11 02:34:17] . coating evenly. Add the bananas to the pecan mixture and warm slightly. • Lay the pain perdu on a platter. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. Return to Bread Recipes http://www. melt 2 tablespoons of the butter. • Repeat until all the butter and bread is used. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. Dip 2 slices of the bread into the egg-milk mixture. set aside. French toast French Toast yes. Yields: 6 servings.
html[11-Sep-11 02:34:26] . Change to dough hook and knead at medium speed until soft. Pat the raisins dry and toss with 1/4 cup flour. Place the dough in a buttered bowl. springy. Add the raisins to the dough in 1 or 2 additions by flattening the dough. 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. egg yolk. Stir the yeast into the warm milk in a small bowl. Cover with a towel and let rise half their original volume. about 10 minutes. Return to Bread Recipes http://www. grated lemon & orange zests. 20 to 30 minutes. and very smooth. 3 to 4 minutes.sentex. let stand until creamy.Panini Bread. Cut the dough into 16 to 18 pieces and roll each piece into a ball. patting the raisins over the surface. The rolls should double in size and puff up into fat buns as they bake. Italian. Place the rolls on lightly buttered or parchment-lined baking sheets. and let rise until doubled. and rolling up the dough. Dolci type Panini Bread. eggs. Bake 18 minutes.ca/~mec1995/recipes/breads/panini. sugar. Cover with plastic wrap and let rise until doubled. about 45 minutes. and vanilla in a mixer bowl and mix with the paddle until blended. Add the flour and reserved raisin water and stir until smooth. and smooth except for a few blisters. Heat oven to 400°F. sponge. about 1 hour. cover with plastic wrap. Cool on racks. (Or by hand. 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. drain but reserve 1/4 cup of the water. springy. Place the flour. 8 to 10 minutes). Add the butter and mix thoroughly. salt. knead until soft.
ca/~mec1995/recipes/breads/peda. With hands lubricated with oil. Armenian Flat Bread Peda. Cover dough and let rise until double it's size. sifted • 3 tablespoons Crisco oil • 2 cups warm water (not boiling hot!) • 2 pkgs dry yeast • 1 tablespoon salt • 1 tablespoon sugar • 1/4 cup sesame seeds Method: • In a large mixing bowl add warm water and dissolve yeast. Add sugar.sentex. Return to Bread Recipes http://www. Gradually add flour and mix well.html[11-Sep-11 02:34:31] .Peda. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. spread dough out evenly in each pan. Peda Bread. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Spray 4 pie tins with vegetable oil spray(any kind). • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Cover each pan and let dough rise again. salt and Crisco. Divide dough into four parts.
Using a floured rolling pin. The (preheated) oven is set fpr 500 °F. When kneading is finished. and the yeast mixture. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. add the honey. When they're done. -. place the next tray on the bottom for its 5-minute. Do not open the oven during this first baking. or freeze them for future use. In a large mixing bowl. Place 1 cookie sheet on the lowest rack for 5 minutes. remove from oven. Turn out onto a lightly floured board and knead for 10 minutes. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty.htm[11-Sep-11 02:34:39] .sentex. Punch down on floured surface. the dough should be smooth and eleastic. shaping each piece into a ball. and let rest for about 30 minutes. The breads will puff up and be lightly browned when they're done. After 5 minutes. turning once to coat the top. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Dust the cookie sheets with cornmeall also in between baking Pita's. but therein lies the secret. this recipe is not my own. salt. you will bake the remaining Pita. Back to Bread Recipes http://www. stir and set aside to proof. Knead each ball for 1 or 2 minutes. place in a greased bowl. cover. Continue the process until all the breads are baked. Let them cool--rewarm them for serving.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. 1 cup at a time. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Mix the yeast in 1/2 cup of the warm water. adding the additional cup of flour if the dough gets too sticky. add the remaining 1-1/2 cups of water. cover and let rest for about 30 minutes. Then stir in 5 cups of the flour. Dust 2 baking sheets with cornmeal.ca/~mec1995/recipes/breads/pita. 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. the oil. mixing vigorously with each addition. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours.very hot for these little breads. Shape into a ball.
Poori . Repeat with remaining dough. Cover and let rest 15 minutes. Keep warm while cooking remaining dough. dusting with flour to prevent sticking. Divide dough into 8 pieces. Knead dough on lightly floured surface 2 minutes. Add 1 dough round to oil.sentex. Roll 1 piece into smooth ball (keep remainder covered with towel). about 20 seconds. gently press in center with back of slotted spoon until bread puffs. When dough starts to rise.ca/~mec1995/recipes/breads/poori.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. Place on platter and serve immediately.htm[11-Sep-11 02:34:46] . Mix in buttermilk. Turn and cook until light brown. Pour oil into wok or medium saucepan to depth of 3 inches. Transfer to paper towels using slotted spoon. dough will sink to bottom. Cover. Back to Bread Recipes http://www.Whole Wheat Indian Bread Poori . Dust generously with whole wheat flour and roll into 5-inch-diameter circle. Heat to 375 °F.
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. Add butter. approx. shape each into a long strand. Add lukewarm milk. Punch down. about 45 minutes. Beat 1 egg and sugar together. Sprinkle with almonds.sentex. Let rise in warm place.Pulla. 350°F about 30 minutes or until golden brown. add milk mixture. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Stir to mix. Divide into 3 equal parts. 85°F until doubled in size. salt and some of the flour. Cover.html[11-Sep-11 02:34:52] . Add cardamom and enough flour to make a soft dough. Coffee bread from Finland Pulla. Return to Bread Recipes http://www. Let rise again until doubled in size. Knead vigorously until thoroughly mixed. Braid strands to form a loaf. Cover. Bake in moderate oven. Makes 1 loaf.ca/~mec1995/recipes/breads/pulla. Brush with slightly beaten egg. stir until dissolved. Cool. Knead until dough no longer sticks to sides of bowl.
.berkeley. you don't need all of it.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. Although I don't recommend using that much. My girlfriend loves it. for 50 minutes Relax. 1/4 cup of less should be plenty. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. but that's what the original recipe calls for. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. so.htm[11-Sep-11 02:34:58] .ca/~mec1995/recipes/breads/radiobb. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. and to her by her mother. Grease three 6x3" loaf pans.. but some is necessary) Bake at 350° F. Do not be fooled by its simplicity.sentex.edu Back to Bread Recipes http://www.. and says the reason she works out is so she can eat it without too much guilt. 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.
Add the creamed butter/sugar mixture to the flour.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.sentex. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Roll each half in a rectangle to fit your bread pan. Add the warm water. Stirr in the currants.htm[11-Sep-11 02:35:03] .) 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. Place each half in a greased and floured loaf pan. Cover and let rise again until double in bulk. Knead on a floured surface or countertop until smooth for about 10 minutes. add the eggs. and lightly knead it again for about 1 minute. and yeast with the flour. Put the dough mixture in a lightly greased bowl. Cream the (softened) butter with the sugar.ca/~mec1995/recipes/breads/raisin-4. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. Cut the apple in little pieces. Punch the dough down. approx. 30 minutes. Devide in half. Remove from pan and cool on wire rack. Back to Bread Recipes http://www. Mix the salt. raisins. Bake at 350 °F for 35 minutes or until done. and the apple pieces.
It is obvious that the apple and egg should be at room temperature. let rise in warm and draft free spot until doubled in bulk. and enough remaining flour to make a soft dough. The one cup of water changed to 1-1/2 to 2 cups hot tap water.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. butter. about 1 hour. draft free place until doubled in size. Pinch seams and ends to seal. Gives a nice look to a slice. I found that when using 2 eggs the bread becomes a bit dry the next day. If you like. Cover. for 35 minutes or until done. Let cool to room temperature. let rise again in warm. Place in a greased bowl. * Use tap-water or water reserved from boiling potatoes. Roll each half to 12x7 inch rectangle. raisins. about 1 hour. Remove dough to lightly floured surface. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. Add remaining water. Beginning at short end of each. Cover. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. Stir in egg. about 6 to 8 minutes. and 2 cups of flour. salt. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. divide in half. roll up tightly as for jelly roll. Remove from pan and cool on wire rack. cut in small pieces. mashed potatoes (or applesauce).ca/~mec1995/recipes/breads/raisin-5. Punch dough down. Bake at 350 °F.sentex. I also started adding half an apple. Sprinkle in the yeast. Works well. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. Knead on lightly floured surface until smooth and elastic.htm[11-Sep-11 02:35:16] . sugar. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. Place. Back to Bread Recipes http://www. you can substitute with applesauce. seam sides down. to keep the bread moist. stir until disolved. turning to grease the top. blend well.
Allow to rise until double in bulk. Add cooking oil. Tony van Roon http://www. Beat thoroughly. flour. Back to Bread Recipes Menu Copyright ©1998. Allow to stand 1 hour. Bake in moderate oven (375°F) about 45 minutes. Pour into well-oiled pan. salt.sentex. then beat thoroughly.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Cover and let rise until double in bulk. Stir until blended. Pour over rolled oats.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. sirup.htm[11-Sep-11 02:35:23] .ca/~mec1995/recipes/breads/oatsbred. and yeast which has been softened in lukewarm water.
Add two eggs and the orange blossom water. Yield: one very large ring or twelve to fifteen servings. sprinkle with sugar and dot with small pieces of additional citron. Place in a greased pan. orange peel and lemon rind. Shape dough into a large circle with a hole in the center. chopped 1 lemon rind.Rosca De Reyes Bread Rosca De Reyes. adding the rest of the milk mixture and two more eggs. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. mixing it a little at a time with the flour. Mix butter. Mix thoroughly with the flour and when lukewarm. exclusively for January 6. cover with napkin and allow it to stand twenty-four hours. When the dough is smooth. chopped 1 candied orange peel. add citron. Return to Bread Recipes http://www. 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. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Bake at 400°F for thirty minutes or longer. Knead well. sugar and salt with milk and cook over moderate heat for about two minutes. Moisten the tope with a brush dipped in remaining egg. Make two incisions forming a cross on the top of the ball and place in a floured bowl.sentex. Knead.ca/~mec1995/recipes/breads/rosca. add the dough which has fermented. Dissolve yeast in lukewarm water and pour into center of mound. Specialty Bread King's Bread.html[11-Sep-11 02:35:32] . then form into a ball. Cover with napkin and let stand in a warm place until it is twice its original size.
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.ca/~mec1995/recipes/breads/saltrb.htm[11-Sep-11 02:35:38] . VA.sentex. o Scald milk and cool to lukewarm. o Let rise until light. add shortening. Brunk. o Bake at 350°F for about 1 hour. o Add boiling water and stir until salt has dissolved. Elida. o Set mixture in a warm place and let rise until light and full of bubbles. o Add milk and remaining flour to sponge. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. o Then drain off liquid. Stir until ingredients are well blended. Tony van Roon http://www. this sponge should be the consistency of cake batter. Wayneboro. Add to it the soda. G.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver.H. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. Mrs. Sprinkle 1 tablespoon salt. the sugar and the corn meal over the potatoes. o Kneed for 10 to 12 minutes and shape into several loaves. Back to Bread Recipes Menu Copyright ©1998.
about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Keep water warm this full length of time. By then it would be light and have a number of small cracks over the surface. Reduce the heat to 350°F and bake 25 to 30 minutes more. 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. in a warm place. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. Tony van Roon http://www.. Bobbs-Merrill Co. Test for doneness. until it ferments. until bubbles work up from the bottom.htm[11-Sep-11 02:35:42] . then cool on rack. it may sour.ca/~mec1995/recipes/breads/saltcb.sentex. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. 90 to 95°F. Preheat the oven to 400°F and bake the bread 10 minutes. but not stiff. 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. Rombauer & Becker. Back to Bread Recipes Menu Copyright ©1998. If it isn't light in texture. Watch it for if it gets too high. it is useless to proceed as the bread will not rise properly. covered. cover and let rise until it has doubled in bulk.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking.
Rolled Oats Bread
Salt Rising Potato-Bread
by Tony van Roon
"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"
Makes three 5x9-inch loaves A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says, "Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese aroma.
Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal Add and stir until salt is dissolved: o 4 cups boiling water
Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain the liquid into a bowl and add, stirring until well blended:
o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour
Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.
Scald: o 1 cup milk When lukewarm, add: o 2 tablespoons butter Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour
Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour Back to Bread Recipes Menu
Copyright ©1998, Tony van Roon
Indian Maiden Bread, Squaw Bread
Indian Maiden Bread
by Tony van Roon
"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."
Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour cups rye flour cornmeal melted butter
Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify. Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done. Click here for the word ~Squaw~ Back to Bread Recipes
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. cups coarsely chopped pecans (or your favorite nuts)
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts. Preheat oven to 350° F. Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes
Student Beer Bread
Student Beer Bread
by Tony van Roon
Makes 1 large Loaf:
3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup 12 ounces beer butter
Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount of effort and hassle. Well, here it is! In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer (room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins if available. This bread can't go wrong. Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon as it's removed from the oven, rub the top and the sides with butter. That's it, sit back and enjoy a warm slice of Tony's Beer Bread! Back to Bread Recipes Copyright © Tony van Roon
Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. Back to Bread Recipes Sunday Loaf http://www. Cut the butter into small pieces and drop into the flour mixture. Stir and bring to a simmer. 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. Spoon into the loaf pan and bake for about 1 hour 15 minutes. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. sugar. make the glaze by combining the butter. whisk until the mixture is blended smooth. add the jam or preserves and milk. Stir with a fork to mix all dry ingredients well. 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. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Beat the eggs well in a small bowl. continue stirring until dissolved and blended. Grease a 9x5x3-inch loaf pan. baking powder. Combine the flour. Using your fingers or a pastry cutter.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter. and jam in a pan. Meanwhile.ca/~mec1995/recipes/breads/sunday.htm[11-Sep-11 02:36:23] . sugar.sentex. or until a straw inserted into the center comes out clean.
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. In a cup or bowl. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. and salt. Back to Bread Recipes by Tony van Roon http://www. mixing with each addition until all 3 cups are stirred in. Place in a greased bowl and turn once to coat the top. butter. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. round or square--and place on greased baking sheets. Then gradually add the white flour to make a soft dough. but it looks better if baked as so called free-loaves. Cool to lukewarm. Shape as desired--oval.ca/~mec1995/recipes/breads/limpa.htm[11-Sep-11 02:36:32] . dissolve the yeast in the ½ cup of warm water and add to the first mixture. Beat well. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. Bake at 400 °F. Cool on wire racks. Add a bit more white flour if the dough is too sticky. then stir in the honey. Stir in the rye flour gradually.sentex. Or bake in the normal baking pans if you like. Punch down. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. knead the dough for about 10 minutes. On a lightly floured board or countertop.
just leave it out or replace with something you like. sugar. add a little more flour. The breads will shrink a little from the sides of the pan when they are done.sentex. Let rest for a minute. then let rise on a draft free spot for about 45 minutes. Back to Bread Recipes http://www. dusted with cornmeal. then stir until dissolved. If the dough is sticky or too soft. Knead by your own method or use a dough kneeder. Enjoy! NOTE: If you don't like the taste of anise. 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). Bake in preheated oven at 375 °F for about 35 minutes.htm[11-Sep-11 02:36:38] . Add the flours and butter. Mix all ingredients together until smooth. orange rind and seeds.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. Make four ¼" deep diagonal cuts in the top of the loaves. Stir in the molasses. or sound hollow when you tap on top of the bread.ca/~mec1995/recipes/breads/swed-rye. Leave the dough in the bowl and cover the bowl with plastic wrap. 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.
Bake in an iron skillet if you have one. Combine the remaining ingredients and add to the first mixture. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.ca/~mec1995/recipes/breads/texmex. pepper.html[11-Sep-11 02:36:48] . shredded Method: •1 Combine the cornmeal. flour.sentex. Blend only until mixed. sugar. do not overmix.Tex-Mex Cornbread Tex-Mex Cornbread This is what you eat with chilli! Ingredients: •1 cup cornmeal •1/3 cup all-purpose flour •2 tablespoons sugar •1/2 teaspoon salt •1 dash black pepper •2 teaspoons double-acting baking powder •1/2 teaspoon baking soda •2 eggs beaten •1 cup buttermilk •1/2 cup vegetable oil •8 3/4 creamed corn •1/3 cup yellow onions minced •2 tablespoons hot chili peppers minced •1 tablespoon green peppers minced •1 tablespoon pimientos minced •1/2 cup cheddar cheese. Return to Bread Recipes http://www. baking soda and baking powder. salt. •2 Place mixture in a 10-inch greased baking pan.
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.. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/raisin6..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. Add ingredients in order given.html[11-Sep-11 02:37:04] .sentex.
Blend in mixer on low speed until thoroughly mixed. Do NOT stir! Set aside. Cover and let rise in a warm place until the dough has increased by one-third in bulk. If you're kneading the bread by hand the dough has to be double.100% Whole Wheat Bread 100% Whole Wheat Bread. water. Add the yeast mixture. Knead for 10 minutes on low speed.sentex. Preheat oven to 350 degrees F. and oil. bake for 40 to 45 minutes or until loaves test done. Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/wwbread. Remove the breads from pans when they're done and cool on wire racks. Lightly oil hands and counter top and mold dough into 4 loaves. combine 7 cups of the flour with the salt. Add the remaining 5 to 6 cups of flour. until the dough is the consistency of cookie dough. Sprinkle the yeast on top. Put into 4 large breadpans that have been greased with a solid shortening. 1 cup at a time. 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. When dough has increased by one-third (or double if kneaded by hand).htm[11-Sep-11 02:37:20] . In a mixer bowl. #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. honey.
punch down. workable dough. This recipe was original posted with two large eggs and I have modified it for 1 small egg. can be made without egg. Then bake for about 35 minutes or until done. In a large bowl. or mixer. I use the regular 2% kind. Tip: With all bread baking. ** This bread. Back to Bread Recipes http://www. Cover with the bowl and let it rest for 10 minutes. Place the dough in a greased bowl. Turn out onto floured surface.Whole Wheat Bread II Whole Wheat Bread. spoon. and most others. molasses. Bread will sound hollow when tapped with fingers. turn once to cover the top. Add the boiling water and stir. Let cool to lukewarm. cover and place in a warm spot to rise double in bulk for about 1 hour. * Modified for regular milk from non-fat dry milk. Turn out onto a lightly floured surface and knead for about 10 minutes.ca/~mec1995/recipes/breads/wwbread2. Set aside to proof. cover with a towel. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). #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. and 4 cups of flour. Beat with a whisk. especially electric ovens.sentex. Place in greased bread pans. put butter or oil. and salt. I put a cup with water in the back corner of the oven which really helps the baking process. and knead for a about 2 minutes.htm[11-Sep-11 02:37:56] . egg. Preheat oven to 400 °F. milk. Then divide in half and form 2 loaves. Remove the breads from pans when they're done and cool on wire racks. (cover with aluminum foil the last 10 minutes to prevent burning). I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. Add enough flour to make a soft. Add the yeast mixture.
apple. and the 25 grams yeast (3 packages).yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . or orange. 2 TBSP white sugar. If the yeast is foaming you can proceed with the recipe.dark brown sugar (1/2 cup) 150 gram . etc. Proof the yeast first: 1 cup water. Then drain and dry everything with tea towels or paper towels and set aside.salt (1/4 tsp) 100 gram . Neither I or my family like fruitmix so we never use it. Substitute the 50 grams fruitmix for something else of your choice.fruitmix (optional) (use apple. instead) 1 lemon . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.2% warm milk (about 4 oz.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. by Tony van Roon Makes 1 very large.all purpose white flour. If you don't have lemon-rind you can leave it out. http://www.htm[11-Sep-11 02:38:21] . If not.large 8 gram . seedless (about 1-1/2 cups) 50 gram .sentex.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) . 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. sifted (about 3-1/2 cups) 25 gram . like cranberry.currants. or 2 large loaves 150 grams is approximately 1 cup 500 gram . Heat the water to about 100 °F. Dissolve the sugar into the warm water.yellow (golden) raisins 50 gram . quick-dry-yeast is in. It also keeps in the refrigerator for about a year. I use chopped up apple myself because it keeps the bread moist after baking.Christmas Bread(English) Family recipe since 1975. don't worry about it. or 1-1/2 cups) 150 gram .Kerst Stol(Dutch) .ca/~mec1995/recipes/breads/stolle.grated rind from 1 lemon 1 egg .REAL (no-salt) butter 150 ml . cranberry. So. I find it much easier to work with. (about 1 cup) 200 gram . Wash the raisins and the currants and let it soak in hot water for 10 minutes.raisins (Thompson). your yeast is no longer good and needs to be replaced.
Don't make it too dry. About 10 minutes before serving. in grams. Optional: (Instead of brushing with water and melted butter) before baking. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. 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. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Mix the dough with the currants. mix the dough preferable by hand. If you can. and lemon rind in a large bowl. After the 20 minutes. and the optional fruitmix. Use whatever amount you feel is right for your bread or about 1-inch diameter. Add the egg. (NOTE: it is difficult to really specify. Put the second rack with the bread just below the middle of the oven. Then bake as stated above. Flatten the dough to an oval shape and about 1 inch thickness. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. 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. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. add the egg and yeast mixture. Starting in the middle of the flour. Add more milk (or flour) as needed. try to make the almond paste yourself instead of the store bought crap. Let it rise again on a draft-free spot for another 45 minutes.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. Unless a real dough-kneader is used (like KitchenAid). A couple of minutes before the end of the baking time brush the top with water.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). and bake for another 10 minutes.sentex. Mix it using your hand. how much almond past to use.ca/~mec1995/recipes/breads/stolle. This recipe is for one large bread or two smaller ones. It is really easy. Knead until the dough feels smooth. don't worry about it). brown sugar (you can use white sugar if you wish). Dust very lightly with the icing sugar just before serving to give it a real Christmas look. Mix thoroughly with the sugar. Or use this as a base to make Marzipain. 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. Let it rest for about http://www. 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. Almond Paste: Also an old family recipe. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. if not. Bake with the top of the bread just below the middle of the oven (if possible. A bit sticky is fine. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine).htm[11-Sep-11 02:38:21] . fluffy and not too sticky. Mix the sifted flour with the salt. 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. 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. raisins. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. A bit thicker is okay but not thinner or the dough mixture will not rise properly. lemon rind. the lemon rind and halve of the lemon juice.) Moisten the edges of the oval shaped dough with a bit of water or milk. it is the only way to 'feel' the consistency of almond paste.
Personally. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. This will happen faster than you think. 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). However. use it to make Marzipain. so watch it! Give the sugar another 10 minutes to absorb the fluids. 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. Don't make the mixture too wet with the lemon juice. 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. If you have almond paste leftover. Just add 1 spoon at a time until the paste is firm. and by family tradition.sentex. by Tony van Roon http://www. Back to Bread Recipes Copyright © 1975 .htm[11-Sep-11 02:38:21] . dry is good but not so dry that it crumbles and not stick together. Then start kneading it again with your hand until it is firm.ca/~mec1995/recipes/breads/stolle.Weinacht Stolle (Christmas Bread) 10 minutes.Traditional family recipe.
Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom.ca/~mec1995/recipes/breads/fr1-bred. Divide into 12 pieces. stir to dissolve. about 3 minutes. Brush with egg glaze. spacing 3 inches apart. turning to coat surface. about 8 minutes. then drain it and put it in the oven with the bread to create steam. about 2 minutes. about 2 hours. Back to Bread Recipes Menu Copyright ©1998. turning to coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume.htm[11-Sep-11 02:38:25] . about 2 minutes. Mix until smooth and elastic. Bake 10 minutes. Cover with damp towel. This gives the loaves a firm crust. Pinch seams to seal. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms." 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. Let rise at room temperature 8 hours. Punch dough down and knead on lightly floured surface until smooth. Return to greased bowl. 4 cups flour and salt and beat until smooth. about 45 minutes. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Preheat oven to 475°F. about 35 minutes. Punchy dough down and knead on lightly floured surface until smooth. Pat each into 4x7-inch rectangle.sentex. (Dough can also be mixed and kneaded by hand. Cool on racks before serving.) Grease large bowl and add dough.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. Tony van Roon http://www. Grease baking sheets and sprinkle with cornmeal. starting at one long side. Add remaining water. Let rise until almost doubled in volume. Roll up jelly roll fashion. adding more flour if necessary. Remove brick from water and place in oven. Arrange seam side down on prepared sheets. Let stand 5 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Make 3 diagonal slashes in loaves.
until the dough is smooth and elastic. When done. slash each one diagonally 1/4 inch deep about 2 inches apart. and beat in 2 cups of the flour. pour in 1-1/2 cups of tepid water. mixing well after each addition. add 1/2 cup of the drained raisins to each of the balls. greased bowl. Turn dough out onto a lightly floured board and divide it in half. cool on wire racks. Cover with a piece of butter wax paper. Back to Bread Recipes http://www. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Cover mixture and let stand for a few minutes.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 teaspoon of honey and stir. 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.ca/~mec1995/recipes/breads/raisin-1.sentex. Before shaping the loaves. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours).htm[11-Sep-11 02:38:28] . kneading them right into the dough. until doubled in bulk (about 1 hour). Cover lightly with a towel and set aside in a warm place. Preheat oven to 350 °F. then add the honey and salt. free from drafts. using only enough additional flour to knead into the dough if it becomes too sticky. Bake for about 40 to 45 minutes for crusty loaves. tapering at the ends. about 8 to 10 minutes. In a large mixing bowl. Knead well. Cover and set aside until it foams and doubles in volume. Before putting the loaves in the oven. golden brown crust. then knead each piece well until all the air bubbles have been worked out. Now shape into 2 long loaves. Add the foaming yeast mixture. Shape the dough into a ball and place in a warm. Turn out onto a lightly floured board. Add more flour until a stiff dough is formed.
Beat-up very quickly and bake in a large buttered pan in a very hot.htm[11-Sep-11 02:40:35] . oven. baking powder and cornmeal together. Sift the flour. Add melted butter and milk.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.ca/~mec1995/recipes/breads/corn9. salt.sentex. 450 °F. Mix sugar with beaten eggs. Return to Bread Recipes Menu http://www.
htm[11-Sep-11 02:40:40] . Pour into a greased and floured loaf pan. Stir the flour and sugar together and mix with the bananas. Back to Bread Recipes Menu Copyright ©1998. oil. and eggs.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. Serve cold with cream cheese.sentex. until golden brown. if desired. Tony van Roon http://www. Fold in the nuts.ca/~mec1995/recipes/breads/fiddles. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Bake for 1 hour at 325°F.
Mix in well. While stirring continually allow it to brown just slightly. When dough is smooth. Armenian Sweet Rolls Gatah.ca/~mec1995/recipes/breads/gatah. lubricate hands with a little butter or oil. yeast and butter. Let the dough rise covered for about 30 minutes. Brush with butter again. Brush the tops with melted butter and sprinkle with sesame seeds. Return to Bread Recipes http://www. Fold dough from top to center. roll out until it is just under the size of a cookie sheet. 2) In a large bowl. Let cool before using. Cover and let rise for about 90 minutes. melt the butter and then add the flour. Method for the Filling: 1) In a large skillet.25 minutes or until just golden brown.Gatah. Roll out each ball fairly thin and brush with melted butter. and then fold again. Add sugars. 5) Roll up the filling covered dough from the bottom like a jelly roll. walnuts. With a sharp knife. cut the roll into 1-1/2 inch rounds. 3) Add warmed milk. Now spread the filling over the rectangular piece of dough and evenly spread the filling. then place on a cookie sheet.html[11-Sep-11 02:40:49] . Bake in a 325 degree oven for 20 . top to center and bottom to center. Now taking the first strip. cinnamon. 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]. mix together eggs and 3/4 cup sugar. 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. Take off heat and let cool for about 5 minutes. orange zest and raisins. then from the bottom to center.sentex. If dough is sticky. Press down on rounds and flatten to about 3/4 inch. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. divide evenly into six balls. Place aside and repeat with all six balls. 4) To this mixture add flour and knead the dough.
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