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