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Bread Machine Recipes

Bread Machine Recipes

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Sections

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

Bread Machine Recipes

Bread Machine Recipes
by Tony van Roon

Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010

Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread

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

Bread Recipes for the Breadmachine

Bread Recipe of the Month!

Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.

Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast Select desired setting: press start.

This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute. August 1996 - Grape-Raison Bread This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast

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

Bread Recipes for the Breadmachine

This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast

Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups

Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,

June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.

Milk Vegetable Oil Sugar Cinnamon Salt

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

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

Feb. loaf) This recipe was sent to us by. loaf) This is a delicious and moist bread. add 1 or 2 tablespoons water.Bread Recipes for the Breadmachine March 1996 . 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2-3/4 cups bread flour 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast or(1 package yeast) Note#1: Select LIGHT CRUST:.Mixed Fruit Bread (Makes 1-1/2 lb.Honey and Oats Bread (Makes 1-1/2 lb. but more important a great taste.net).. If too wet. James Patelli (jpatelli@digital. 1996 . add additional flour. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above.sentex. 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.ca/~mec1995/recipes/bm-bread/broden. Jan. so 10 to 15 minutes after adding the fruit. Back to the Kitchen http://www. The acid in the buttermilk also retards the growth of mold. loaf) Do not use timer with this recipe. Note #2: Moisture in dried fruit varies. and milk at 75-85 °F. James wrote: This is one of my favorite. 1-1/3 cups water 2 tablespoons butter or margarine. 1996 . If too dry.Buttermilk Cheese Bread (Makes 1-1/2 lb. 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. check mixture.htm[11-Sep-11 02:19:34] . with a great aroma.LIGHT BAKE Note#2: all ingredients at room temp. so it keeps well.

use the California type oranges. Remove bread from pan. For best results. add 1 tablespoon of finely shredded lemon or orange peel with the flour. 2003 http://www. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. In regards to the orange. Recommended cycle: Basic/white bread cycle. All in all a lot of work to re-figure out this recipe. For a refreshing hint of citrus.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. Same for the 1 pound variety although I don't have a picture. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). Add ingredients to the bread machine pan in the order suggested by the manufacturer. The milk was preheated a bit to make the dough rise better and bigger. The honey was added and sugar increased a bit because the bread was missing 'sweetness'.sentex. Bing van Kampen. cool on wire-rack. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups 1 Tablespoon butter or margarine 2 Tablespoons 3/4 teaspoon salt 1 teaspoon 1 large egg(s) 1 2-3/4 cups All Purpose flour 3-1/2 cups 2 Tablespoon sugar 2 Tablespoons 1/2 Tablespoon Honey 1 Tablespoon 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons 2 teaspoons grated orange rind 1 Tablespoon Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.htm[11-Sep-11 02:19:40] . I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left.ca/~mec1995/recipes/bm-bread/bm-egg. 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 1-1/2 pound version turned out quite well. This recipe was overhauled and revamped on 9-20-2003. I owe it all to my sister-in-law. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. medium/normal crust color setting.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. cool on wire-rack.sentex. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. and rye bread recipes to improve loaf height.5 pound recipes. add 1 tablespoon gluten to either size recipe. If you like. substitute dill or fennel seed for the carway seed. texture. If your machine lacks this cycle. and structure. which comes in handy when making whole grain breads. The time-bake feature can be used. (If basic/white bread setting is used. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:19:46] . Add ingredients to the bread machine pan in the order suggested by the manufacturer. See adding gluten tip below. try adding gluten to whole wheat. light or medium/normal crust color setting. whole grain. Use 1 tablespoon gluten for both the 1-pound and 1. Remove bread from pan. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 cup plus 2 tablespoons 1 tablespoon light molasses 2 tablespoons 1 tablespoon butter or margarine 1 tablespoons 3/4 teaspoon salt 1 teaspoon 1 2/3 cups bread flour 2 1/2 cups 2/3 cup medium rye flour 1 cup 1 tablepoon packed brown sugar 2 tablespoons 2 teaspoons dutch cocoa powder 1 tablespoon 1/2 teaspoon whole carway seeds 3/4 teaspoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Gluten is available in the health food store or if lucky in your local supermarket.ca/~mec1995/recipes/bm-bread/bm-rye.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour.

(Yogurts vary in moisture content. If dough is too dry of stiff or too soft or slack. Add ingredients to the bread machine pan in the order suggested by the manufacturer. 1 teaspoon at a time. 1 teaspoon at a time. 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. Time-bake feature can be used. smooth ball around the blade. measure the starter while it's chilled.Basic Sourdough Bread Basic Sourdough Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup 1/4 cup water 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 2 cups bread flour 3 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.ca/~mec1995/recipes/bm-bread/bm-sbred.htm[11-Sep-11 02:19:50] . If dough is too soft of sticky. until dough is of the right consistency. medium/normal color setting.) Recommended cycle: Basic/white bread cycle. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. if should form a soft. then let it come to room temperature before using it. -Before trying the timed baked feature. add additional bread flour. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. -To assure accuracy.sentex. If dough is too stiff or dry. if necessary add enough water to get the desired consistency before measuring.see Adjusting Dough Consistency tip below. It will start to rise. Back to Bread Machine Recipes http://www. Adjust dough consistency -. add additional liquid.

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

Roll or press to fit into prepared pan(s). remove dough to lightly floured surface. Here is my favorite combo: red or yellow pepper. knead in additional flour to make dough easy to handle.htm[11-Sep-11 02:20:04] . and mozzarella and cheddar cheese mix. When cycle is complete. tomato.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. Recommended cycle: Dough/manual cycle. 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add pineapple to make it 'Hawaiian'. Add ingredients to the bread machine pan in the order suggested by the manufacturer. mushroom. Bake at 425°F for 20 to 25 minutes or until done. Lightly oil the pizza pan(s). sprinkle lightly with cornmeal.(see Adjusting Dough Consistency tip below). If necessary. red onion.ca/~mec1995/recipes/bm-bread/bm-bpizz. Baking time will vary with the pizza-size and selected toppings. Adjust dough consistency -. Back to Bread-Machine Recipes http://www.sentex.

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

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

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

Select Sweet or Basic/White cycle. 340mg sodium. 47g carbohydrate. 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.Sun-Maid Growers of California .htm[11-Sep-11 02:20:31] . Use Light or Medium crust color.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. Do not add flour. 7g protein.ca/~mec1995/recipes/bm-bread/cinnamon. PER SERVING: 250 calories.) Sun-Maid Growers of California HTML Copyright © 1996 .Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon A cinnamon raisin bread with a little whole wheat flour and honey to make a wonderfully moist and delicious bread. 4g fat. Remove baked bread from pan and cool on wire rack.sentex. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 2g dietary fiber. 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. (Each one pound loaf makes 8 servings. cut-up egg. warm butter or margarine. as the bread will become tough. This is supposed to be a soft and sticky dough. 2mg iron.

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

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

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

make indentations in top of dough. 5g protein. 2mg iron.Sun-Maid Growers of California .ca/~mec1995/recipes/bm-bread/focaccia. Bake for 18 to 25 minutes or until lightly browned.) Sun-Maid Growers of California . California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. 295mg sodium. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. Heat oven to 400 °F. 4g fat. Cut into wedges. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips. Select Dough/Manual cycle.htm[11-Sep-11 02:21:46] .Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. Place on cookie sheet. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. PER SERVING: 195 calories.sentex. (Each one pound loaf makes 8 servings. 2g dietary fiber. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface.HTML Copyright © 1996 . 1 POUND LOAF 3/4 cup 2 tablespoons 1 3/4 cups 1/2 cup 2 teaspoons 1 teaspoon 1 teaspoon 1 1/2 teaspoons 1/2 cup INGREDIENTS water. adding ingredients to bread machine pan in the order recommended by the manufacturer. Lightly grease a large cookie sheet. 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. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. 35g carbohydrate.

Gluten-free bread.html[11-Sep-11 02:21:58] . 1 Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1.sentex. 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. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly. For the first 5 minutes or so of the mixing cycle. Return to Bread Machine Recipes http://www.

Return to Bread Machine Recipes http://www.html[11-Sep-11 02:22:03] . Use single rise setting. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.ca/~mec1995/recipes/bm-bread/glufree2.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. • I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well.sentex.

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.sentex. Sprinkle cinnamon over the dough. oven till golden brown on top. Cut into 1 inch slices and place in pie plates. Sprinkle brown sugar in each pie plate and over the dough. Spread the rest of the melted butter onto the dough. Serve warm with butter. Cover and let rise for about 2 hours.ca/~mec1995/recipes/bm-bread/rolls-2. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Roll up the dough length wise to make a long rope.htm[11-Sep-11 02:22:08] . Bake in 350° F. Freezes very well. Remove and roll out onto a floured surface in a rectangle shape.Cinnamon Rolls Opa's Cinnamon Rolls for the Bread Machine by Tony van Roon Opa's Cinnamon Rolls for the Breadmachine ================================================================================ Preheat oven to 350° F. Back to the Kitchen http://www. Cool. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper.

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

sentex. Lightly oil the pizza pan(s). Recommended cycle: Dough/manual cycle. knead in additional flour to make dough easy to handle. Add ingredients to the bread machine pan in the order suggested by the manufacturer. remove dough to lightly floured surface. Back to Bread-Machine Recipes http://www. When cycle is complete. Baking time will vary with the pizza-size and selected toppings.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. If necessary.(see Adjusting Dough Consistency tip below).ca/~mec1995/recipes/bm-bread/bm-mpizz. ----------------------------------------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. Roll or press to fit into prepared pan(s). Adjust dough consistency -.htm[11-Sep-11 02:22:22] . Dough can be prepared in 1 1/2 and 2 pound machines. Bake at 400°F for 20 to 30 minutes or until done. sprinkle lightly with cornmeal.

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

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

Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer.ca/~mec1995/recipes/bm-bread/bm-pump. Back to Bread-Machine Recipes http://www. Select dough/manual cycle. cool on wire rack. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.sentex.htm[11-Sep-11 02:22:45] . Remove bread from pan.

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

5 tsp 2-1/4 tsp 1 c 1. until the mixture thickens. and National.5 tsp raisins 3/4 c large loaf 1.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. At the beeper (or at the end of the first kneading in the Panasonic. till foamy. which is what I really use) in the microwave before adding. egg white.htm[11-Sep-11 02:23:11] . Add egg and. Slashing the top before baking seems to help. 4. Rosenberg. Sanyo. I soften/partially melt the butter (or margarine. HarperCollins Books. 2. http://www.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. The surface seems to dry out during the rising. This bread rises more slowly than other breads in the machine.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. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 3. Heat milk to 105-115°F. 3. Stir in brown sugar and yeast. === Notes === *TM indicates amounts I used for the Toastmaster. 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. Stir the vinegar into the milk. if using. let stand about five minutes. Add ingredients (except raisins) but including the vinegar and milk. Let stand about 30 min. 2.5 tsp 1 c 1. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. or after 40 min from "start" for Toastmaster) add the raisins.ca/~mec1995/recipes/bm-bread/welsh. which typically takes less liquids than other machines.sentex.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. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 TM* 1 tsp 2/3 cup 3 T 1 0 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1.

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

if should form a soft. adjust dough consistency -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.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. 1 teaspoon at a time.see Adjusting Dough Consistency tip below.sentex. medium/normal color setting. until dough is of the right consistency.ca/~mec1995/recipes/bm-bread/bm-sour. adding the yogurt with the milk. http://www. If dough is too soft of sticky. smooth ball around the blade. (Yogurts vary in moisture content.) Recommended cycle: Basic/white bread cycle. add additional bread flour.htm[11-Sep-11 02:23:21] . 1 teaspoon at a time. If dough is too stiff or dry. If dough is too dry of stiff or too soft or slack. add additional liquid.

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

one-half egg is equivalent to 2 tablespoons. lightly beat egg before measuring. If dough is too stiff or dry. Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack. To measure 1/2 an egg. adding the Orange Juice Concentrate with the liquid. Remove bread from pan. if should form a soft. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Adjust dough consistency -. or as desired. until dough is of the right consistency. Back to Bread-Machine Recipes http://www.sentex. add additional liquid.(see Adjusting Dough Consistency tip below). Recommended cycle: Basic/white bread cycle. add additional bread flour. 1 teaspoon at a time.Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.ca/~mec1995/recipes/bm-bread/bm-orang. smooth ball around the blade.htm[11-Sep-11 02:25:19] . light or medium/normal crust color setting. If dough is too soft of sticky. 1 teaspoon at a time.

Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine..sentex.htm[11-Sep-11 02:25:33] .. o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www. Add ingredients in order given.ca/~mec1995/recipes/bm-bread/bm-wheat.

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

#1 http://www. Rosie Bunda Corn Bread. Armenian Flat Bread Pita Bread Poori . French Toast Panini Bread. Easy Corn Bread. Honey Corn Bread. I Monkey Bread. Basic Corn Bread #3 Corn Bread. Portugese Style Corn Bread. 1 Coconut Bread Cocoa Bread Cornbread #1.sentex.Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Dolci style Peda.ca/~mec1995/recipes/breads/breads.htm[11-Sep-11 02:25:50] . 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. Alabama Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Country Corn Bread. Basic Cornbread #2. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. III Gluten Free Bread. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread. Jewish Challah Bread 2. Amish Corn Bread.Breads. Low fat Corn Bread. Crusty Flat Corn Bread.

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

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

Anadama Bread #1

Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes

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

Anadama Bread #2

Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, kmkirk@earthlink.net wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly mikekel@microsoft.com suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
http://www.sentex.ca/~mec1995/recipes/breads/anadama2.htm[11-Sep-11 02:26:17]

Anadama Bread #3

by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3

Anadama Bread #3

cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour

Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon

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

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

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

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

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

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

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

WA. Ferndale. Bran Bread Makes 2 small loaves 1-1/2 cups FOUNDATION SPONGE 1 tsp salt 1 Tbsp melted shortening 2 Tbsp sugar White flour 1/2 cup chopped raisins 1/2 cup chopped figs 1/2 cup broken walnuts 2 cups bran Combine ingredients in order given. "This recipe dates from 1941 when world-war II was in full swing.htm[11-Sep-11 02:27:01] . W. The dough should be softer than one in which bran is not used. Vaughn. When it doubles in bulk. Bake in hot oven (425°F) about 45 minutes. Back to Bread Recipes Menu Copyright ©1998. using sufficient white flour to form a dough just stiff enough to knead.ca/~mec1995/recipes/breads/branbred.sentex. form into loaves and place in well-oiled pans. Knead on lightly floured board until smooth and elastic. Tony van Roon http://www. This dough will rise slowly.R. Cover and let rise until double in bulk.Bran Bread Submitted by Mrs.

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

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

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

and salt in a large bowl. Combine the milk. Bake at 350 °F. Pour into 2 well-greased. and molasses. for about 55 minutes.htm[11-Sep-11 02:27:25] . 9x5-inch bread pans. Back to Bread Recipes http://www.sentex. then add to the dry ingredients. honey. soda.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour.ca/~mec1995/recipes/breads/brbread.

measured. Sprinkle with cinnamon and dot with butter. Pour into well-oiled pan and sprinkle with brown sugar. Back to Bread Recipes Page Copyright ©1998.ca/~mec1995/recipes/breads/bsug. and sifted with baking powder and salt. NY "This recipe dates from 1941 when world-war II was in full swing. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg.Brown Sugar Bread Submitted by Mrs.htm[11-Sep-11 02:27:30] .R. Crispin.sentex. Add milk and mix well. Bake in a hot oven (435°F) for about 25 minutes. Syracuse. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. C. Add flour which has been sifted. Tony van Roon http://www. add egg.

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

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

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

in a preheated 350 degree F. Combine the sugar. Beat. Cool in the pan on a wire rack for 10 minutes. for 2 minutes. remove from the pan and finish cooling on the wire rack.ca/~mec1995/recipes/breads/carrotwb.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. Shredded) Walnuts (Chopped) Sift the flour.sentex. stirring just until moistened.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. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. Add the dry ingredients. with an electric mixer set on medium speed. baking soda. Back to Bread Recipes Menu Copyright ©1998. nutmeg and salt together in a small bowl and set aside. Tony van Roon http://www. cinnamon. oil and eggs in a mixing bowl. Stir in the carrots and walnuts.

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

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

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

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

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

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

Ciabatta Bread Ciabatta Bread Makes 4 loaves.html[11-Sep-11 02:28:32] . Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/ciabatta. Place in a bowl and brush with olive oil. gas mark 7. Pre-heat oven to 220°C. adding the yeast and salt. Put dough in an oiled bowl. Cover with a damp cloth and leave in a warm place for 2 hours. Heat baking sheets in oven. cover and leave to rise until doubled in size. Now chill. pressing flat with your knuckles. form into a dough and then knead on a floured surface until springy. • Bake 25 minutes. Cover and leave to rise in a warm place until tripled in size (5-24 hours).sentex. milk and olive oil into the chilled mixture. Beat for five minutes. • Divide into four and stretch dough into rectangles. this mixture to the 1 1/4 lb of flour. Dust baking sheets with cornmeal and place dough on top. Slowly add • Using either a food processor or those at the end of your wrists. sprinkling with water three times during the first 10 minutes. Ingredients: • 12oz / 350g plain flour • 1/4 teaspoon easy blend yeast • 7fl oz/200ml warm water • olive oil • • • • • • • 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust Method: • Add yeast to sifted flour and slowly mix in the water. • Stir the warm water.

sentex. Back to Bread Recipes http://www.htm[11-Sep-11 02:28:38] . mix well. Knead until consistant.ca/~mec1995/recipes/breads/raisin-2. Mix while adding the buttermilk. o When making this bread.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon Makes 4 large loaves: 1 quart buttermilk 1/4 pound (1/2 cup) butter 1 cup light honey 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups unbleached white flour OR 12 cups whole wheat flour cinnamon o Soften the butter until liquid but not too hot. o Put the flour with the salt and dry yeast in a bowl. in a pre-heated 350 °F oven. o Bake. Add the eggs. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. for about 35 to 40 minutes or until done. add the honey to the butter. Loosen up the 2 eggs in small bowl with a fork.

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

sentex. Add 3 cups flour and beat until smooth. scalded and cooled tsp salt cup cocoa cup shortening eggs. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. eggs.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Form into loaves. Cover and let rise again until double in bulk. Tony van Roon http://www. salt.htm[11-Sep-11 02:28:48] .about 2 hours. which have been creamed together.ca/~mec1995/recipes/breads/cocobred. Knead lightly and place in well-oiled bowl. Bake in hot oven (425 °F) 40-50 minutes. Add shortening and sugar. cocoa. and remainder of flour or enough to make a soft dough." Cocoa Bread Makes 2 loaves 5 1/2 1 OR 1 2 1/2 1/2 1/4 2 1/2 cups flour cake compressed yeast cake dry yeast cups milk. Cover and set aside to rise in a warm place until light. Place in well-oiled bread pans. Back to Bread Recipes Menu Copyright ©1998. Cover and set in a warm place until double in bulk . filling them 1/2 full.

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

Mix the cornmmeal. Mix the remaining ingredients together and pour over the dry ingredients. Return to Bread Recipes http://www. flours and baking powder together and set aside. Preheat the oven to 375 F.ca/~mec1995/recipes/breads/corn8.htm[11-Sep-11 02:29:08] . thawed 3 tsp Ener-g Egg replacer.sentex.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate. Fold together briefly. well beaten with 4 tb water. Pour into a nonstick 8-inch square pan and bake for 30 minutes. or until an inserted toothpick comes out clean.

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

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

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

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

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

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

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

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

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

baking powder. & salt. milk. Beat untill smooth.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar.htm[11-Sep-11 02:30:25] . Hasta-la-vista. and shortening. Stir in cornmeal.ca/~mec1995/recipes/breads/corn5. Add eggs. baby! Return to Bread Recipes http://www. for 20-25 minutes in a greased pan. Bake at 425 F.sentex.

Cover with grated cheese and chiles. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar. Bake 30 to 40 minutes. Put remaining batter on toop Add bacon bits if desired. Fold in corn kernels.htm[11-Sep-11 02:30:51] . chopped cup bacon bits Preheat oven to 375 °F.sentex. Put half of better into prepared pan. grated oz greem chiles. Add eggs.ca/~mec1995/recipes/breads/corn12. Mix dry ingredients together and make a well in the center. butter and sour cream and blend thoroughly. Grease 9" square pan or large cast iron skillet.

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

sprinkle well with salt. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Tony van Roon http://www.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Let rise again. Cover and let rise in a warm place until doubled. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Punch down and put dough in a bread pan. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl. Creamed * Tb Sugar Tb Onion. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Back to Bread Recipes Menu Copyright ©1998. Melted Egg. Bake for 30 to 45 minutes at 350 degrees F. Beat until well mixed and mixture is stiff but not heavy. While warm. or arrange in a round shape on a greased cookie sheet. (Standard bread dough feeling).htm[11-Sep-11 02:31:08] . bursh loaf with soft butter.sentex. Minced Tb Butter.ca/~mec1995/recipes/breads/dillbred. Large tsp Salt tsp Dillseed cups Flour.

ca/~mec1995/recipes/breads/ezekiel. place in large mixing bowl with remaining water. shape and place in greased loaf pans. Return to Bread Recipes http://www. Mix the other dry ingredients in separate bowl. oil and small amount of water. Add yeast mixture. 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. Knead again. Knead on floured surface.html[11-Sep-11 02:31:14] . Let rise until double in bulk. Blend lentils. Bible Bread This is what is called "breaking the bread". cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. Bake at 375 °F approximately 1 hour. Let rise. Makes 4 loaves.sentex.Ezekiel 4:9. A health food store is a source for several of these ingredients. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. Stir in remaining salt and flour. then place in oiled bowl. Biblical Bread Ezekiel 4:9. Stir in 2 cups of mixed flour.

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

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

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

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

sentex. I have some experience with this stuff. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. So here.htm[11-Sep-11 02:31:48] . etc). Turn out onto a warm plate and serve. 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. bacon fat. coming from a southern Indiana family. (*)If real buttermilk is not available. melt 2+ tablespoons of fat (Crisco.ca/~mec1995/recipes/breads/corn4.. mix in egg and buttermilk to make a goopy. Bake fifteen minutes(**).) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F...) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. Pre-heat oven to 375°F. (Not that being raised on the stuff would have anything to do with that opinion. it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowing the mixture to warm at room temperature (or slightly more) for about an hour. Back to Bread Recipes http://www. Well. I've recently seen words bandied about regarding cornbread and the proper preparation thereof.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK.-) but this is the only cornbread I've ever had that is even worth eating. Not to be arrogant or anything .. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. sloppy mix. Mix dry ingredients together. and pour into (slightly) warm skillet.

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

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

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

Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.Lahvosh (Pareg Hatz) . roll out the balls until they are the size of a 14" pizza pan. • Knead the dough until it is very smooth. Return to Bread Recipes http://www. Cover and let stand in a warm place for 4 hours.sentex. add the butter and salt. Then add flour and when moistened. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned.html[11-Sep-11 02:32:24] . • Makes 18-20 Lahvosh's. with a small amount of the warm water. Divide the dough into balls the size of two hands cupped together. Place the dough in the pan and slit the dough in several places. 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. dissove yeast and then add sugar.ca/~mec1995/recipes/breads/lahvosh. • On a floured board.

Bake at 450 °F (230°C) for 45 to 50 minutes. adding a little water if the mixture is too firm.ca/~mec1995/recipes/breads/maori. Cool to lukewarm and mix in the flour and sugar to a paste.html[11-Sep-11 02:32:29] .Maori Bread (Rewena Paraoa) Maori Bread (Rewena Paraoa) Ingredients for Rewena: • 2 cups all-purpose flour • 3 medium slices potato • 1 tsp sugar Method for Rewena: • Boil slices of potato with 1 cup of water until soft. Fill with rewena and sprinkle baking soda over the top. Cover and stand in a warm place until the mixture has fermented. Shape into loaves or place the mixture into greased loaf tins.sentex. Return to Bread Recipes http://www. Combine and knead mixture for about 10 minutes. Ingredients for Bread: • 5 cups all-purpose flour • 1 tsp salt • 1 tsp baking soda • rewena (above) Method for Bread: • Sift flour and salt into a bowl and make a well in the centre.

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

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

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

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

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

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

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

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

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

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

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

Also. It is important that the pecans and walnuts are fresh and not stale. In a seperate bowl mix the dates. Set aside to cool and then add to sugar/butter mixture. Especially stale walnuts will leave a bitter after taste.sentex. keep in mind that pecans are a little bit harder than walnuts. Mix remaining ingredients and add to wet mixture.Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C). water.htm[11-Sep-11 02:33:55] . Cream sugar and butter together. Pour into a large greased loaf pan. Beat in egg and set aside.ca/~mec1995/recipes/breads/orangedn. Bake for 1 hour. baking soda. orange juice and rind. Makes 1 loaf Back to Breads Page Copyright ©1998. Tony van Roon http://www. or until a skewer comes out clean.

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

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

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

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

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

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

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

Add cardamom and enough flour to make a soft dough. Divide into 3 equal parts. Return to Bread Recipes http://www. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Braid strands to form a loaf. Brush with slightly beaten egg. shape each into a long strand. 350°F about 30 minutes or until golden brown. Add butter. Let rise again until doubled in size. add milk mixture. Knead vigorously until thoroughly mixed. approx. Sprinkle with almonds. Cover. Let rise in warm place. Cover. Beat 1 egg and sugar together. salt and some of the flour. about 45 minutes. Coffee bread from Finland Pulla. Bake in moderate oven. Punch down. Add lukewarm milk.ca/~mec1995/recipes/breads/pulla. stir until dissolved.Pulla. Knead until dough no longer sticks to sides of bowl. Cool. Coffee bread from Finland Finnish Coffee Bread Ingredients: • 1 pkg yeast • 1/4 cup warm water (105-115°F) • 1-1/3 cups lukewarm milk • 2 eggs • 1/2 cup sugar • 1/2 tsp salt • 4-1/2 cups sifted flour. Makes 1 loaf.html[11-Sep-11 02:34:52] . Stir to mix.sentex. 85°F until doubled in size.

My girlfriend loves it.sentex..berkeley. but some is necessary) Bake at 350° F. 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. Although I don't recommend using that much. Grease three 6x3" loaf pans. you don't need all of it.ca/~mec1995/recipes/breads/radiobb. 1/4 cup of less should be plenty. but that's what the original recipe calls for. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4.htm[11-Sep-11 02:34:58] . Do not be fooled by its simplicity.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. for 50 minutes Relax. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. so. and to her by her mother.edu Back to Bread Recipes http://www. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F...

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

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

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

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

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

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

Rolled Oats Bread

Salt Rising Potato-Bread
by Tony van Roon
"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"

Makes three 5x9-inch loaves A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says, "Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese aroma.
Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal Add and stir until salt is dissolved: o 4 cups boiling water

Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain the liquid into a bowl and add, stirring until well blended:
o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour

Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.
Scald: o 1 cup milk When lukewarm, add: o 2 tablespoons butter Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour

Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour Back to Bread Recipes Menu
Copyright ©1998, Tony van Roon

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

Indian Maiden Bread, Squaw Bread

Indian Maiden Bread
by Tony van Roon
"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."

Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour cups rye flour cornmeal melted butter

Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify. Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done. Click here for the word ~Squaw~ Back to Bread Recipes

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

Strawberry-Pecan Bread

Strawberry-Pecan Bread
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. cups coarsely chopped pecans (or your favorite nuts)

Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts. Preheat oven to 350° F. Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes

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

Student Beer Bread

Student Beer Bread
by Tony van Roon

Makes 1 large Loaf:
3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup 12 ounces beer butter

Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount of effort and hassle. Well, here it is! In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer (room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins if available. This bread can't go wrong. Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon as it's removed from the oven, rub the top and the sides with butter. That's it, sit back and enjoy a warm slice of Tony's Beer Bread! Back to Bread Recipes Copyright © Tony van Roon

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

Using your fingers or a pastry cutter. Meanwhile. and jam in a pan.htm[11-Sep-11 02:36:23] . Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.sentex. make the glaze by combining the butter. baking powder. Grease a 9x5x3-inch loaf pan. sugar. Cut the butter into small pieces and drop into the flour mixture. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter. Combine the flour.ca/~mec1995/recipes/breads/sunday. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. whisk until the mixture is blended smooth. add the jam or preserves and milk. Stir with a fork to mix all dry ingredients well. 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. continue stirring until dissolved and blended. Back to Bread Recipes Sunday Loaf http://www. and salt in a large mixing bowl. Stir and bring to a simmer. sugar. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Spoon into the loaf pan and bake for about 1 hour 15 minutes. or until a straw inserted into the center comes out clean. Beat the eggs well in a small bowl.

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

Stir in the molasses. Mix all ingredients together until smooth. then let rise on a draft free spot for about 45 minutes. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Enjoy! NOTE: If you don't like the taste of anise. Make four ¼" deep diagonal cuts in the top of the loaves.sentex. The breads will shrink a little from the sides of the pan when they are done. Let rest for a minute. 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). orange rind and seeds. If the dough is sticky or too soft. Leave the dough in the bowl and cover the bowl with plastic wrap.ca/~mec1995/recipes/breads/swed-rye.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. just leave it out or replace with something you like. dusted with cornmeal. Bake in preheated oven at 375 °F for about 35 minutes. Knead by your own method or use a dough kneeder.htm[11-Sep-11 02:36:38] . Shape the dough into two slightly flattened ovals and put on a greased baking sheet. then stir until dissolved. Back to Bread Recipes http://www. add a little more flour. Add the flours and butter. or sound hollow when you tap on top of the bread. sugar.

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

Add ingredients in order given..Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread This is a good Whole Wheat recipe I made up for my Bread Machine.. Return to Bread Recipes http://www.html[11-Sep-11 02:37:04] .ca/~mec1995/recipes/breads/raisin6. Ingredients: o 1-1/2 teaspoon Yeast o 2 cups Whole Wheat flour o 2 cups White bread flour o 1-1/2 teaspoon Salt o 1-1/2 teaspoon Cinnamon o 1 tablespoon Sugar o 1 tablespoon Brown sugar o 2 tablespoons Dry Milk o 2 tablespoons Butter o 1-1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o 1/2 cup Raisins o 1/2 cup Chopped Walnuts Recipe by Donna Holder.sentex.

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

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

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

Let it rise again on a draft-free spot for another 45 minutes. and lemon rind in a large bowl. Then bake as stated above.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. raisins. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking.ca/~mec1995/recipes/breads/stolle. Almond Paste: Also an old family recipe. don't worry about it). Use whatever amount you feel is right for your bread or about 1-inch diameter. Don't make it too dry. 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. 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. brown sugar (you can use white sugar if you wish). Knead until the dough feels smooth. About 10 minutes before serving. fluffy and not too sticky. add the egg and yeast mixture. Add more milk (or flour) as needed. and I promise you will never ever buy almond past again! Note: Place a cup or small bowl of boiling water in the corner of the oven. Add the egg. Mix it using your hand. Optional: (Instead of brushing with water and melted butter) before baking. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack.sentex. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. Or use this as a base to make Marzipain. try to make the almond paste yourself instead of the store bought crap. and bake for another 10 minutes. Put the second rack with the bread just below the middle of the oven. Mix thoroughly with the sugar. 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. 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. how much almond past to use. 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.htm[11-Sep-11 02:38:21] .) Moisten the edges of the oval shaped dough with a bit of water or milk. Starting in the middle of the flour. if not. Let it rest for about http://www.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). lemon rind. Mix the dough with the currants. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. in grams. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. and the optional fruitmix. Flatten the dough to an oval shape and about 1 inch thickness. A bit thicker is okay but not thinner or the dough mixture will not rise properly. It is really easy. Unless a real dough-kneader is used (like KitchenAid). If you can. A bit sticky is fine. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. it is the only way to 'feel' the consistency of almond paste. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). Bake with the top of the bread just below the middle of the oven (if possible. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. Mix the sifted flour with the salt. the lemon rind and halve of the lemon juice. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. (NOTE: it is difficult to really specify. A couple of minutes before the end of the baking time brush the top with water. mix the dough preferable by hand. After the 20 minutes. This recipe is for one large bread or two smaller ones.

ca/~mec1995/recipes/breads/stolle. 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.Traditional family recipe. use it to make Marzipain. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out).htm[11-Sep-11 02:38:21] . 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. Back to Bread Recipes Copyright © 1975 . Don't make the mixture too wet with the lemon juice. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. Just add 1 spoon at a time until the paste is firm. Personally.sentex. If you have almond paste leftover. Then start kneading it again with your hand until it is firm. and by family tradition. by Tony van Roon http://www. This will happen faster than you think. However. dry is good but not so dry that it crumbles and not stick together.Weinacht Stolle (Christmas Bread) 10 minutes.

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

sentex. Preheat oven to 350 °F. slash each one diagonally 1/4 inch deep about 2 inches apart. In a large mixing bowl. 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. using only enough additional flour to knead into the dough if it becomes too sticky. kneading them right into the dough. until the dough is smooth and elastic. Knead well. then knead each piece well until all the air bubbles have been worked out. When done. Cover lightly with a towel and set aside in a warm place. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Back to Bread Recipes http://www. golden brown crust. Cover with a piece of butter wax paper. Now shape into 2 long loaves. Add more flour until a stiff dough is formed. Before putting the loaves in the oven. tapering at the ends. Before shaping the loaves. Cover mixture and let stand for a few minutes. Cover and set aside until it foams and doubles in volume. and beat in 2 cups of the flour. cool on wire racks. then add the honey and salt.htm[11-Sep-11 02:38:28] . Add 1/2 teaspoon of honey and stir. Add the foaming yeast mixture. Shape the dough into a ball and place in a warm. pour in 1-1/2 cups of tepid water. free from drafts. about 8 to 10 minutes.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. Turn dough out onto a lightly floured board and divide it in half. add 1/2 cup of the drained raisins to each of the balls.ca/~mec1995/recipes/breads/raisin-1. greased bowl. Turn out onto a lightly floured board. Bake for about 40 to 45 minutes for crusty loaves. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. until doubled in bulk (about 1 hour). mixing well after each addition.

Add melted butter and milk. 450 °F. Sift the flour. baking powder and cornmeal together.ca/~mec1995/recipes/breads/corn9. salt. Mix sugar with beaten eggs. Beat-up very quickly and bake in a large buttered pan in a very hot.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F.sentex. Return to Bread Recipes Menu http://www.htm[11-Sep-11 02:40:35] . oven.

oil. Back to Bread Recipes Menu Copyright ©1998. Fold in the nuts.sentex. Bake for 1 hour at 325°F. Tony van Roon http://www. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs.htm[11-Sep-11 02:40:40] . 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.ca/~mec1995/recipes/breads/fiddles. Pour into a greased and floured loaf pan. until golden brown. if desired. Stir the flour and sugar together and mix with the bananas. and eggs. lightly beaten cup walnuts (optional) Mash the bananas with a fork.

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

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