This action might not be possible to undo. Are you sure you want to continue?
Bread Machine Recipes
by Tony van Roon
Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010
Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread
Bread Recipes for the Breadmachine
Bread Recipe of the Month!
Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.
Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast Select desired setting: press start.
This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute. August 1996 - Grape-Raison Bread This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Bread Recipes for the Breadmachine
This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups
Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,
June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.
Milk Vegetable Oil Sugar Cinnamon Salt
sentex. Medium 1 cup 1-1/2 tbs. Select: Sweet or Basic Medium cycle. 1 cup 1 cup 1 tsp. Raisin Bread Cycle. slice and toast for a real treat in the morning. Cool. 1/3 tsp. April 1996 . or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. 1-1/2 cups 1-1/2 cups 1-1/2 tsp.ca/~mec1995/recipes/bm-bread/broden. 2 tbs. Select Basic Wheat cycle. Sprinkle a little cornmeal on the dough after the second rising. 1/3 tsp. so a little flour may have to be added to adjust the consistency. 2/3 tsp. 1 tbs.htm[11-Sep-11 02:19:34] . try toasting it. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 1/2 med. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. Apples add moisture to the dough.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. Large 1-1/3 cups 2 tbs.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. Light setting (or the equivalent setting for your machine). 1-1/2 tbs. 3 cups 1-1/2 tsp. If any is left over and gets cold. 1/2 tsp. 2 cups 2 cups 2 tsp. 1/2 tsp. 1/4 tsp. Push Start. May 1996 . This bread tastes best when served warm. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle.
If too wet. 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2-3/4 cups bread flour 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast or(1 package yeast) Note#1: Select LIGHT CRUST:. Back to the Kitchen http://www. James wrote: This is one of my favorite.net).ca/~mec1995/recipes/bm-bread/broden. James Patelli (jpatelli@digital. with a great aroma. Jan. loaf) Do not use timer with this recipe.sentex. add additional flour.Honey and Oats Bread (Makes 1-1/2 lb. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. Feb. softened 3-1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast or 2-1/2 tsp bread machine yeast 1-1/4 cups mixed dried fruit 1/2 cup chopped nuts Note #1: Add the fruit and nuts 15 minutes after you press the START button. The acid in the buttermilk also retards the growth of mold. but more important a great taste.htm[11-Sep-11 02:19:34] . 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast.LIGHT BAKE Note#2: all ingredients at room temp.Bread Recipes for the Breadmachine March 1996 . 1996 . If too dry.. so 10 to 15 minutes after adding the fruit. check mixture. 1996 . loaf) This recipe was sent to us by.Mixed Fruit Bread (Makes 1-1/2 lb. 1-1/3 cups water 2 tablespoons butter or margarine.Buttermilk Cheese Bread (Makes 1-1/2 lb. loaf) This is a delicious and moist bread. and milk at 75-85 °F. add 1 or 2 tablespoons water. Note #2: Moisture in dried fruit varies. so it keeps well.
For best results. Recommended cycle: Basic/white bread cycle. This recipe was overhauled and revamped on 9-20-2003. The honey was added and sugar increased a bit because the bread was missing 'sweetness'.sentex. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups 1 Tablespoon butter or margarine 2 Tablespoons 3/4 teaspoon salt 1 teaspoon 1 large egg(s) 1 2-3/4 cups All Purpose flour 3-1/2 cups 2 Tablespoon sugar 2 Tablespoons 1/2 Tablespoon Honey 1 Tablespoon 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons 2 teaspoons grated orange rind 1 Tablespoon Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. The milk was preheated a bit to make the dough rise better and bigger. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). 2003 http://www. For a refreshing hint of citrus. I owe it all to my sister-in-law.htm[11-Sep-11 02:19:40] . Add ingredients to the bread machine pan in the order suggested by the manufacturer. All in all a lot of work to re-figure out this recipe. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. 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. add 1 tablespoon of finely shredded lemon or orange peel with the flour.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. Same for the 1 pound variety although I don't have a picture. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. 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. Remove bread from pan. In regards to the orange. Bing van Kampen. cool on wire-rack. use the California type oranges. medium/normal crust color setting.
See adding gluten tip below. and structure. add 1 tablespoon gluten to either size recipe. 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. If your machine lacks this cycle. Remove bread from pan. light or medium/normal crust color setting. and rye bread recipes to improve loaf height. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. Gluten is available in the health food store or if lucky in your local supermarket. which comes in handy when making whole grain breads. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. If you like. whole grain.ca/~mec1995/recipes/bm-bread/bm-rye. (If basic/white bread setting is used.sentex. cool on wire-rack.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. Back to Bread-Machine Recipes http://www. try adding gluten to whole wheat. The time-bake feature can be used.htm[11-Sep-11 02:19:46] . substitute dill or fennel seed for the carway seed. Use 1 tablespoon gluten for both the 1-pound and 1. texture.5 pound recipes.
Time-bake feature can be used. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. -Before trying the timed baked feature. then let it come to room temperature before using it. Add ingredients to the bread machine pan in the order suggested by the manufacturer. adding the yogurt with the milk. -To assure accuracy.) Recommended cycle: Basic/white bread cycle. if necessary add enough water to get the desired consistency before measuring. add additional bread flour. (Yogurts vary in moisture content. measure the starter while it's chilled.ca/~mec1995/recipes/bm-bread/bm-sbred. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack. If dough is too stiff or dry. until dough is of the right consistency. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. Adjust dough consistency -.sentex. If dough is too soft of sticky.see Adjusting Dough Consistency tip below. medium/normal color setting.htm[11-Sep-11 02:19:50] .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. Back to Bread Machine Recipes http://www. if should form a soft. add additional liquid. It will start to rise. smooth ball around the blade. 1 teaspoon at a time.
add additional bread flour. if should form a soft. smooth ball around the blade. If dough is too stiff or dry. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.sentex.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:19:57] .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 -. If dough is too soft of sticky.see Adjusting Dough Consistency tip below. Adjust dough consistency -. adding sourdough starter with the yeast.ca/~mec1995/recipes/bm-bread/bm-sdb. add additional liquid.) Recommended cycle: Basic/white or French bread cycle. until dough is of the right consistency. 1 teaspoon at a time. medium/normal color setting. 1 teaspoon at a time.
Adjust dough consistency -. knead in additional flour to make dough easy to handle. Recommended cycle: Dough/manual cycle. remove dough to lightly floured surface. 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. and mozzarella and cheddar cheese mix. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Bake at 425°F for 20 to 25 minutes or until done.ca/~mec1995/recipes/bm-bread/bm-bpizz. Roll or press to fit into prepared pan(s).(see Adjusting Dough Consistency tip below). Baking time will vary with the pizza-size and selected toppings. Back to Bread-Machine Recipes http://www. Here is my favorite combo: red or yellow pepper.htm[11-Sep-11 02:20:04] . Add pineapple to make it 'Hawaiian'. mushroom. Lightly oil the pizza pan(s). If necessary.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings.sentex. sprinkle lightly with cornmeal. tomato. When cycle is complete. red onion.
knead in enough flour to make bread easy to handle. braid. Lightly beat egg yolk and one tablespoon of water. roll into 14" ropes. Lightly beat egg http://www. roll into 14" ropes.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. If necessary. lay it down. draft-free place until almost doubled in size. salt and yeast to bread machine in order recommended by manufacturer. one about 2/3 of the dough. Remove to rack and cool when done. Pinch ends firmly to seal and to secure to large braid.tastes like cake by Dick Hanson Ingredients -. Divide dough into two pieces. remove dough to a lightly floured surface. 15-20 minutes. Sprinkle with poppy seeds or sesame seeds if desired. Divide dough into two pieces. let rise in warm. Divide remaining piece into 3 equal pieces. Select dough/manual cycle.Basic Bread Machine Add water. Repeat to end.Challah for the Breadmachine Challah -. Cover with damp towel. Braid by bringing left rope under center rope. Repeat to end. Divide remaining piece into 3 equal pieces. the other about 1/3 of the dough. After bread has baked at 375 °F oven for 15 minutes. Place smaller braid on top of larger braid. roll into 12" ropes. Place ropes on greased baking sheet. Bring right rope under new center rope. Select Sweet Bread cycle. Select dough/manual cycle. (Total baking time approximately 25-30 minutes. lay it down. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. 15-20 minutes. Divide the larger piece into 3 equal pieces. egg. lay it down. Place ropes on greased baking sheet. let rise in warm. roll into 12" ropes. Pinch ends to seal.sentex. Cover with damp towel.htm[11-Sep-11 02:20:13] . draft-free place until almost doubled in size. flour. When cycle is complete. cover loosely with foil to prevent excess browning. braid. one about 2/3 of the dough. the other about 1/3 of the dough. Braid by bringing left rope under center rope. If necessary. Pinch ends to seal. margarine. Bring right rope under new center rope. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Place smaller braid on top of larger braid. When cycle is complete. sugar. remove dough to a lightly floured surface. knead in enough flour to make bread easy to handle. lay it down.ca/~mec1995/recipes/bm-bread/bm-chall. brush over braids.) Remove from sheet and cool on wire rack. cut up 3 cups bread flour 4 tablespoons sugar 1 1/4 teaspoon salt 2 teaspoons active dry yeast Coating 1 large egg yolk 1 tablespoon water poppyseeds (Optional) Directions -. Divide the larger piece into 3 equal pieces. Pinch ends firmly to seal and to secure to large braid.
Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). cover loosely with foil to prevent excess browning. Back to Bread-Machine Recipes http://www. Remove from sheet and cool on wire rack.ca/~mec1995/recipes/bm-bread/bm-chall. brush over braids. Total baking time approximately 25-30 minutes. Sprinkle with poppy seeds or sesame seeds if desired. After bread has baked at 375 °F oven for 15 minutes.sentex.Challah for the Breadmachine yolk and one tablespoon of water.htm[11-Sep-11 02:20:13] .
Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. total fat 4g. 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. add additional liquid. Remove bread from pan.sentex. fruity flavor to this tender nut loaf. if should form a soft. saturated fat 1g. smooth ball around the blade. add additional bread flour. cool on wire-rack.ca/~mec1995/recipes/bm-bread/bm-chery.(see Adjusting Dough Consistency tip below). until dough is of the right consistency. Back to Bread-Machine Recipes http://www. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. sodium 223mg. If dough is too soft of sticky. recipe): calories 194. Nutritional information per serving (1/12 of 1 1/2-lb. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. 1 teaspoon at a time. 1 teaspoon at a time.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. light or medium/normal crust color setting. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Stir a couple of times and check often or they will burn. dietary fiber 2g. If dough is too stiff or dry. Adjust dough consistency -. total carbohydrate 32g. cholesterol 22mg. protein 7g.htm[11-Sep-11 02:20:23] . 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.
adding ingredients to bread machine pan in the order recommended by the manufacturer. This is supposed to be a soft and sticky dough.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 7g protein.) 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.ca/~mec1995/recipes/bm-bread/cinnamon. 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. 47g carbohydrate. cut-up egg. 2mg iron. Do not add flour. 4g fat. Select Sweet or Basic/White cycle. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. warm butter or margarine. PER SERVING: 250 calories. Remove baked bread from pan and cool on wire rack.Sun-Maid Growers of California .htm[11-Sep-11 02:20:31] . 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. 340mg sodium.sentex. as the bread will become tough. Use Light or Medium crust color.
[For 1½ pound recipe. Place each loaf. salt. Remove the bread(s) from the sheet(s). Enjoy! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 1/4 cup 1 tablespoon butter or margarine 1 tablespoons 1/2 teaspoon salt 3/4 teaspoon 2 1/4 cups bread flour 3 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons Cornmeal Vegetable oil 1 white from large egg 1 1 tablespoon water 1 tablespoon ---------------------------------------------------------------------------- Add ¾ cup [1¼ cups] water. With a sharp knife. Cycle: Use the dough/manual cycle. cool on wire rack. on a greased baking or cookie sheet sprinkled with cornmeal. Bake at 375°F for 20 minutes. Lightly brush each loaf with the vegetable oil. Cover and let rise in warm. Roll dough into a 15x10 inch rectangle. Select dough/manual cycle. This will give it the traditional 'shine' on the Classic French Bread(s). (For even browning when baking two loaves. Lightly beat egg white and 1 tablespoon water. Brush again with remaining egg white mixture. and yeast to bread machine pan in the order suggested by manufacturer. To give it an Italian flair. switch positions of sheets halfway through baking). knead in enough flur to make dough easy to handle.sentex. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. about 10 to 15 minutes. When cycle is complete. If necessary. brush some of the egg-white mixture over top of each loaf. roll up tightly as you do for a yelly roll. or pasta. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. bread flour. stew. chewy bread to serve with soup. Taper ends by gently rolling back and forth. remove dough from machine to a lightly floured surface. this is optional. Bread-Machine Recipes http://www. Pinch the seams and ends to seal.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. Ofcourse. seam side down. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour.] Beginning at long end.htm[11-Sep-11 02:20:38] . draft-free place until almost doubled in size.ca/~mec1995/recipes/bm-bread/bm-frenc. devide dough in half and roll each half into a 10x8 inch rectangle.
add additional liquid. Recommended cycle: Basic/white bread cycle. Bread-Machine Recipes http://www. if should form a soft. Adjust dough consistency -. it can be found in health food stores and maybe your local supermarket. Using Gluten: Gluten.ca/~mec1995/recipes/bm-bread/bm-muffi. until dough is of the right consistency. If dough is too stiff or dry. Remove bread from pan. add additional bread flour. 1 teaspoon at a time. a protein product from flour. 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.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack. texture and structure.(see Adjusting Dough Consistency tip below). smooth ball around the blade. If dough is too soft of sticky. 1 teaspoon at a time.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. improves loaf height. medium/normal crust color setting.htm[11-Sep-11 02:21:31] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.
smooth ball around the blade. if should form a soft. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle.Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do NOT make loaves larger than recommended by the manufacturer! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Remove bread from pan. cool on wire-rack.htm[11-Sep-11 02:21:39] . If dough is too stiff or dry. If dough is too soft of sticky. medium/normal crust color setting. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid.sentex. Adjust dough consistency -. add additional bread flour.(see Adjusting Dough Consistency tip below). Bread-Machine Recipes http://www. 1 teaspoon at a time. until dough is of the right consistency.ca/~mec1995/recipes/bm-bread/bm-white.
California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. Using the handle of a wooden spoon or your fingertips. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. 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 POUND LOAF 3/4 cup 2 tablespoons 1 3/4 cups 1/2 cup 2 teaspoons 1 teaspoon 1 teaspoon 1 1/2 teaspoons 1/2 cup INGREDIENTS water.sentex. Cut into wedges. Place on cookie sheet. Bake for 18 to 25 minutes or until lightly browned.HTML Copyright © 1996 .htm[11-Sep-11 02:21:46] . 295mg sodium. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. PER SERVING: 195 calories. Heat oven to 400 °F. Select Dough/Manual cycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends.ca/~mec1995/recipes/bm-bread/focaccia. make indentations in top of dough. adding ingredients to bread machine pan in the order recommended by the manufacturer. 5g protein. 2g dietary fiber. 2mg iron. (Each one pound loaf makes 8 servings.Sun-Maid Growers of California . 4g fat.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf.) Sun-Maid Growers of California . Lightly grease a large cookie sheet. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. 35g carbohydrate.
ca/~mec1995/recipes/bm-bread/glufree1. 1 Gluten-free bread.html[11-Sep-11 02:21:58] .sentex. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.Gluten-free bread. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. For the first 5 minutes or so of the mixing cycle. Return to Bread Machine Recipes http://www.
It freezes well. Use single rise setting. Return to Bread Machine Recipes http://www. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.sentex.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. • 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.ca/~mec1995/recipes/bm-bread/glufree2.html[11-Sep-11 02:22:03] .
oven till golden brown on top.Cinnamon Rolls Opa's Cinnamon Rolls for the Bread Machine by Tony van Roon Opa's Cinnamon Rolls for the Breadmachine ================================================================================ Preheat oven to 350° F. Cut into 1 inch slices and place in pie plates. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Serve warm with butter.htm[11-Sep-11 02:22:08] . Spread the rest of the melted butter onto the dough. Back to the Kitchen http://www. Roll up the dough length wise to make a long rope. Bake in 350° F. Freezes very well. Cool.sentex. Sprinkle cinnamon over the dough. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Cover and let rise for about 2 hours. Remove and roll out onto a floured surface in a rectangle shape.ca/~mec1995/recipes/bm-bread/rolls-2. Sprinkle brown sugar in each pie plate and over the dough.
smooth ball around the blade. 1 teaspoon at a time. Remove bread from pan. add additional liquid. medium/normal crust color setting. Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-herb. until dough is of the right consistency. Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:22:12] .Italian Herb Bread Italian Herb Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1-1/3 cup 1 tablespoon butter or margarine 1 1/2 tablespoon 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 1 teaspoon Spice Islands (herb) 1 1/2 teaspoons 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.(see Adjusting Dough Consistency tip below). Adjust dough consistency -. cool on wire-rack. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too stiff or dry.sentex. add additional bread flour. Back to Bread-Machine Recipes http://www. if should form a soft. Herb used is 'Spice Islands Italian Herb Seasoning'. If dough is too soft of sticky.
(see Adjusting Dough Consistency tip below). Lightly oil the pizza pan(s).htm[11-Sep-11 02:22:22] . Baking time will vary with the pizza-size and selected toppings. Bake at 400°F for 20 to 30 minutes or until done. Recommended cycle: Dough/manual cycle.ca/~mec1995/recipes/bm-bread/bm-mpizz. Roll or press to fit into prepared pan(s).Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. ----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil 3 cups Bread or all-purpose flour 2 teaspoons Bread machine yeast Cornmeal ---------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.sentex. Dough can be prepared in 1 1/2 and 2 pound machines. Add ingredients to the bread machine pan in the order suggested by the manufacturer. remove dough to lightly floured surface. Adjust dough consistency -. knead in additional flour to make dough easy to handle. If necessary. Back to Bread-Machine Recipes http://www. When cycle is complete. sprinkle lightly with cornmeal.
Note: This is a heavy.htm[11-Sep-11 02:22:34] . replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). 41g carbohydrate. lighter bread. M easure carefully.HTML Copyright © 1996 . (Each one pound loaf makes 8 servings. 2mg iron. PER SERVING: 205 calories. Remove baked bread from pan and cool on wire rack. Select Sweet or Basic/White cycle. 230mg sodium. toasted cornmeal wheat germ. 2g dietary fiber. 3g fat. 6g protein. toasted powdered dry milk salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup plus 2 tablespoons 2 tablespoons 3 tablespoons 2 cups 3/4 cup 1/3 cup 2 tablespoons 2 tablespoons 2 tablespoons 1 1/4 teaspoons 2 1/4 teaspoons 1 cup Use Light or Medium crust color. If you prefer a higher-volume.ca/~mec1995/recipes/bm-bread/multi. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. dense lower-rising loaf of bread.) Sun-Maid Growers of California -. California This is a low-rising.sentex. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. 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. adding ingredients to bread machine pan in the order recommended by the manufacturer.
Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. 2g dietary fiber. adding ingredients to bread machine pan in the order recommended by the manufacturer. This bread will soon become one of your favorites. 3mg iron. 2g fat.Sun-Maid Growers of California . Use Light or Medium crust color.ca/~mec1995/recipes/bm-bread/molasses.sentex.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 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.htm[11-Sep-11 02:22:39] . PER SERVING: 195 calories. 40g carbohydrate.) Sun-Maid Growers of California. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. 300mg sodium. HTML Copyright © 1996 . (Each one pound loaf makes 8 servings. 5g protein. Remove baked bread from pan and cool on wire rack. Select Sweet or Basic/White cycle.
htm[11-Sep-11 02:22:45] . 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.sentex.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. Remove bread from pan. cool on wire rack. Back to Bread-Machine Recipes http://www. Select dough/manual cycle.ca/~mec1995/recipes/bm-bread/bm-pump.
flour 1 c. and brush with egg white mixture. In a small bowl. flour.sentex. Place dough in greased bowl. blend well. With a sharp knife. sugar 2 T. 1 T. let rise in warm place until light and doubled in size. salt 1/2 t. you don't get the complexity of flavor as with a culture. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. sour cream and vinegar to flour mixture Blend at low speed until moistened. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. warm water (120-130 deg) 2 T. Cover. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. eat egg white and water. make 5 (1/4" deep) diagonal slashes on top of each loaf. room temp. Immediately remove from cookie sheet. about 5 minutes. Comments or questions? Write to me at firstname.lastname@example.org[11-Sep-11 02:22:55] . yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. vinegar 2 t. On floured surface. cover loosely with plastic wrap. beat 3 minutes at medium speed.ca/~mec1995/recipes/bm-bread/fauxbred. and next 4 ingredients. wheat germ 1 c. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. Divide dough in half. and form into 2 oblong loaves. Bake 25 minutes. This bread is great. combine 1-1/2 c. dairy sour cream.you get the sour taste and a very crusty bread without the fuss. Sprinkle with seeds. but that's life. Oh sure. Add water. Place on greased cookie sheet. Bake an additional 5-10 minutes. water 2 t. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. poppy or sesame seeds In a large bowl. Back to Sourdough Menu http://www. about 15 minutes. Remove bread from oven. I haven't tried it yet. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). ginger 2 pkgs.net. Heat oven to 375 °F.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).
which typically takes less liquids than other machines.5 tsp 2-1/4 tsp 1 c TM* 1 tsp 2/3 cup 3 T 1 0 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. Heat milk to 105-115°F. 3.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. Stir the vinegar into the milk. Let stand about 30 min. === Notes === *TM indicates amounts I used for the Toastmaster. or after 40 min from "start" for Toastmaster) add the raisins. until the mixture thickens.sentex.htm[11-Sep-11 02:23:11] . let stand about five minutes. This bread rises more slowly than other breads in the machine. 2. Add egg and.ca/~mec1995/recipes/bm-bread/welsh. HarperCollins Books. which is what I really use) in the microwave before adding. I soften/partially melt the butter (or margarine. Slashing the top before baking seems to help.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. The surface seems to dry out during the rising. and National.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Manual Version (courtesy of Mimi Hiller) Ingredient milk brown sugar active dry yeast whole egg egg white unsalted butter distilled white vinegar salt molasses bread flour baking soda caraway seeds raisins small loaf 2/3 c 2 T 1. Stir in brown sugar and yeast. egg white. Sanyo. 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. Rosenberg. 4. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. Add ingredients (except raisins) but including the vinegar and milk. if using. http://www. 2.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. 3. At the beeper (or at the end of the first kneading in the Panasonic. till foamy.5 tsp 2-1/4 tsp 1 c 1.5 tsp raisins 3/4 c large loaf 1.5 tsp 1 c 1.
20. 17. When dough has doubled in size. 5. add to milk with vinegar. ¼ cup at a time. 21. and caraway seeds. 12. with mixer on low. When dough has doubled. 16. 7. Add raisins to dough. Cover and set the bowl in a warm place to rise.htm[11-Sep-11 02:23:11] . salt. 6. Comments or questions? Write to me at sue@interport. Remove dough to floured board and knead till smooth. about 45 minutes to an hour. 13. incorporating only enough flour to make the dough lose its stickiness. Beat another 5 minutes. 11. baking soda. Beat on low one minute. 19. bake in a preheated 350°F oven for about 40 minutes. then beat on medium with dough hook for 7 minutes.Welsh Bread 4. 10. turn out on floured board and knead again. Form into loaf and place in loaf pan (or pans). till thick. Cover and let rise again. 14. Add 2 cups of flour. 18. Melt butter. 9.ca/~mec1995/recipes/bm-bread/welsh. about two minutes. 8. 15. Beat on medium about two minutes. The bread is done when it sounds hollow when tapped on top. plump raisins in enough boiling water to cover. Drain raisins well.sentex. about 1¼ to 2 hours. While this is beating. Form the dough into a ball and place in a greased bowl. Beat about 5 minutes.net Back to Bread-Machine Recipe http://www. Add the rest of the flour. just long enough to incorporate them. and molasses.
If dough is too stiff or dry.htm[11-Sep-11 02:23:21] . smooth ball around the blade. medium/normal color setting. adding the yogurt with the milk. (Yogurts vary in moisture content. if should form a soft. until dough is of the right consistency. add additional bread flour. http://www.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack. 1 teaspoon at a time.sentex. add additional liquid. If dough is too soft of sticky. 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. adjust dough consistency -.see Adjusting Dough Consistency tip below.ca/~mec1995/recipes/bm-bread/bm-sour.
Back to Bread-Machine Recipes http://www. To replenish the starter: For each ¾ cup (1¼ cups) of starter used.) In a 2-quart or larger container. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F. Gradually add water to dry ingredients and beat until smooth. refrigerate until ready for use. 12 to 24 hours. stir in once-a-week. 1 tablespoon of flour and 1 tablespoon lukewarm water.ca/~mec1995/recipes/bm-bread/bm-start. Beat until smooth. about 2 to 4 days.htm[11-Sep-11 02:23:28] . let stand in a warm place until bubbly and sour smelling. combine flour and yeast. 12 to 24 hours. Beat until smooth. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site.sentex. Use or cover tightly and refrigerate until ready to use. Cover tightly. Cover loosely and let stand until bubbly. Cover loosely and let stand until bubbly. To keep this starter alive. Cover loosely. Refrigerate until needed. Transfer to a 2-quart or larger container with tight-fitting lid.
To measure 1/2 an egg.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. 1 teaspoon at a time. add additional liquid. cool on wire-rack.(see Adjusting Dough Consistency tip below).ca/~mec1995/recipes/bm-bread/bm-orang. smooth ball around the blade.sentex. If dough is too soft of sticky. Adjust dough consistency -. Remove bread from pan. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. until dough is of the right consistency. or as desired. If dough is too stiff or dry. lightly beat egg before measuring. add additional bread flour. adding the Orange Juice Concentrate with the liquid.htm[11-Sep-11 02:25:19] . Back to Bread-Machine Recipes http://www. Recommended cycle: Basic/white bread cycle. one-half egg is equivalent to 2 tablespoons. light or medium/normal crust color setting. Add ingredients to the bread machine pan in the order suggested by the manufacturer. if should form a soft.
.sentex.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine. o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:25:33] .. Add ingredients in order given.ca/~mec1995/recipes/bm-bread/bm-wheat.
http://www. Black Bread Sourdough Breads Pastry. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. 2010 Copyright © 1995.the original recipe! Delicious Deserts -. & baked goods Mrs. Buns. jam. Rolls.Bread. Fields Cookies -. etc) Saffron--what is it? Last updated: December 23.htm[11-Sep-11 02:25:41] . salads. crockpot.ca/~mec1995/recipes/recipes. Tony van Roon. stew. except BreadMachine) Bread Machine Recipes Roggen.from Cheesecake to Tiramisu Miscellaneous (sauces.sentex. soup.
htm[11-Sep-11 02:25:50] . Armenian Flat Bread Pita Bread Poori . III Gluten Free Bread.Breads. French Toast Panini Bread. Basic Cornbread #2. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Easy Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Country Corn Bread. Honey Corn Bread. Jewish Challah Bread 2. 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. Dolci style Peda. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Amish Corn 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. Crusty Flat Corn Bread. Rosie Bunda Corn Bread. Low fat Corn Bread. I Monkey Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. Alabama Corn Bread. Portugese Style Corn Bread.sentex.Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Basic Corn Bread #3 Corn Bread.ca/~mec1995/recipes/breads/breads. 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. #1 http://www.
and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah.ca/~mec1995/recipes/breads/breads. with home-made Almond paste! http://www. #2 Weinacht Stolle. by Tony van Roon.htm[11-Sep-11 02:25:50] . Last updated June 7.Breads.sentex. 2010 100% Whole Wheat Bread. Back to Recipes Page Copyright © 1995. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil.
Let rise for 15 minutes to lighten. Gently knead dough on lightly floured surface until deflated.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. For dough: Stir down sponge. Pinch seam and ends to seal. about 10 minutes. adding more flour if necessary.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Bake until light brown and loaves sound hollow when tapped on bottom. Serve loaves hot. turning to coat entire surface. Let stand in warm draft-free area 1 hour. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. Grease large bowl. water. yeast and honey in large bowl until smooth. Immediately remove from pans. Cover with kitchen towel.ca/~mec1995/recipes/breads/amchoc. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Preheat oven to 375°F. Blend in milk. butter and salt. about 1 hour and 15 minutes. Brush loaves with egg glaze and sprinkle with sugar. 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 . Knead on floured surface until smooth and no longer sticky. Back to Breads Menu Copyright ©1998. Cover bowl with plastic. Pat each out into 4x7-inch rectangle. using wooden spoon. Try this variation. Cut into 8 even pieces. Mix in enough flour 1/2 cup at a time to form soft dough. Tony van Roon http://www.htm[11-Sep-11 02:26:06] . about 30 minutes. cover with plastic.sentex. Let rise in warm draft-free area until doubled. Cool on racks 10 minutes. Pat out to 3/4inch-thick rectangle. Arrange seam side down in prepared pans. Add dough. Spread 1 ounce chocolate on short end of each. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Roll up jelly roll fashion.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, email@example.com wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly firstname.lastname@example.org suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
Anadama Bread #3
by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3
Anadama Bread #3
cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon
softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. Return to Bread Recipes http://www.html[11-Sep-11 02:26:26] . Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. • Add raisins. not the dried variety) • 1/3 cup margarine or butter. Wash and dry the raisins.ca/~mec1995/recipes/breads/apricot. margarine and eggs. • Add the mashed apricots. Beat until mixed. Excellent for breakfast or by the coffee.sentex.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. 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. about 1 minute.
When the dough has sufficiently risen. Cover and let rise again. and mix in 2 cups of unsifted flour. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Back to Bread Recipes http://www. Place them in greased pans and coat the loaves again lightly with lard. Return the dough to a flat surface and knead again. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. Let stand covered with a towel for an hour on a warm place. oven and bake the bread for about 40 minutes or until golden brown. Makes 4 loaves.htm[11-Sep-11 02:26:31] . set aside for 1 hour in a covered bowl.ca/~mec1995/recipes/breads/army. Put the dough in the bowl again and coat the surface with lard. adding more flour or water untill the dough has a good consistency. Disolve the yeast. Let rise for one hour.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Knead the dough lightly. place the pans in a pre-heated 400° F. Knead well. cut into 4 loaves.sentex. Again.
Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Combine egg. and bacon which has been crisped. and bacon which has been crisped. Sift flour." About 12 Servings. Fred Snell. Erie. well beaten cup sweet milk cup diced bacon Sift flour. measure. measure.sentex.htm[11-Sep-11 02:26:35] . This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. milk. milk. Add corn-meal. Combine egg. Back to Pastry Menu Copyright ©1998-1999. Tony van Roon http://www. and sift with baking powder and salt. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg.ca/~mec1995/recipes/breads/bconcorn. and sift with baking powder and salt. Add corn-meal. Fill well-oiled muffin tins 2/3 full. PA. Add dry ingredients.
add 2 cups warm water. corn meal side down. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. and salt--mix well. by Najmieh Batmanglij.sentex. Remove loaves from oven. Cover with new damp for at least 2 hours. Gradually add flour while stirring constantly. It may be round or oval shaped. in bowl. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. sugar tsp.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Turn bread over and bake corn meal side down for 4 minutes in closed oven. add the rest of the flour if needed until the dough is not sticky. serve hot or wrap in foil and freeze (toast before serving. each piece about 5 inches in diameter.) Back to Bread Recipes http://www. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. With damp hands. Dust a tray with corn meal and place loaves on tray. Cover with clean towel. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. press fingertips into each loaf. Put loaves on the cookie sheet. After 6 cups flour have been added. sesame seeds Dissolve yeast in 1 cup warm water. Punch air out while dough is in and return to bowl. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp.htm[11-Sep-11 02:26:41] .ca/~mec1995/recipes/breads/barbari. and bake sesame side for 8 miuntes in closed oven. then sprinkle tops with sesame seeds. knead by hand. Cover with a warm dark place without the bowl. Add sugar and set aside for 10 minutes. oil or butter 1/2 cup yellow corn meal 1 Tbsp. Divide dough into 11 parts. Pour yeast mixture in large bowl or food processor.
htm[11-Sep-11 02:26:49] .ca/~mec1995/recipes/breads/bwbread. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. for about 45 to 60 minutes. this basic dough is perfect to play with. as it is in parts of Italy. If you wish to add raisins. combine the eggs. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. curling it from the inside out. turn to coat the top. Bake at 370 °F. When done. In a bowl. grease the tops slightly with butter (if preferred) while the breads are still hot. it should have a nice golden brown appearance and the bottom sound hollow when tapped. depending on the size of the bread. punch down and divide the dough into as many breads as you wish to bake. butter. Punch down. Take 1 handful of the dough and roll it out to a length of about 1 foot. Return to greased bowl. basic dough. go ahead.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. Put in a greased bowl. stirring with a wooden spoon as you work it in slowly. turn out onto a floured surface. Cool on wire racks. Place the breads on a greased cookie sheet and cover lightly. Back to Bread Recipes http://www. turn out onto a floured surface again and knead for 2 minutes. currents or fruit. salt. The final shape can be free form. braided or rolled into the shape of a snail shell. Place in a warm spot for about 1 hour. After the second rise. then add to the dough mix. I found this recipe a long time ago but don't know the name of the originator. and flour. After removing from the oven. cover and let rise again in a warm spot for about 1 hour. enriched by the addition of the three eggs.sentex. Then twist it into a braid or roll it into snail-shell shape.
•4. sugar. Use a combination of herbs and spices as you wish. oregano. blend well. Combine sifted flour.sentex. •3. Remove and brush top with 1 tablespoon margarine. Method: •1. omit the baking powder and salt. Pour mixture into pan and bake for 40-45 minutes. Preheat oven to 350°F. Try some dried basil. or until browned and sounds "hollow" when tapped. 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.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. sage and rosemary.html[11-Sep-11 02:26:55] .ca/~mec1995/recipes/breads/bierbely. Return to oven and bake 15 minutes longer. Leftovers do make good toast however. grease a 2-1/2 quart baking dish or similar sized pan. It has Return to Bread Recipes http://www. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. •2. baking powder & salt in a bowl. •Notes: This bread does not keep as well like regular biscuits or bread.
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. Knead on lightly floured board until smooth and elastic.R.htm[11-Sep-11 02:27:01] . W. Vaughn. Cover and let rise until double in bulk. This dough will rise slowly. form into loaves and place in well-oiled pans. using sufficient white flour to form a dough just stiff enough to knead. Ferndale. "This recipe dates from 1941 when world-war II was in full swing.sentex. Bake in hot oven (425°F) about 45 minutes. The dough should be softer than one in which bran is not used.ca/~mec1995/recipes/breads/branbred. Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. WA.Bran Bread Submitted by Mrs. When it doubles in bulk.
Pinch ends firmly to seal. lemon peel. Repeat with remaining dough. Bake in pre-heated 350° F. undissolved yeast. Divide remaining piece into 3 equal pieces. Heat milk. water. pinch ends to seal and to secure to large braid. o o o o o o o o o o o o o 6 cups All-Purpose Flour 1/2 cup Sugar 2 packages RapidRise Yeast (equal to 16 gram) 1 tablespoon grated lemon-peel 1 1/2 teaspoon Salt 1/2 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon Baking Soda 3/4 cup Milk 1/2 cup Water 1/3 cup softened butter 3 Eggs 1 Egg white. let cool on wire racks. roll each piece to 9 inch rope. Place small braid on large braid.htm[11-Sep-11 02:27:07] .sentex. roll 3 pieces to 14" ropes. combine 2 cups of flour. salt and mace. Brush Braids with egg white. oven for 35 to 45 minutes or until done. Cover and let rest on floured surface 10 minutes. slightly beaten Additional Sugar In a large bowl. and butter until very warm (about 125°F. 1/2 cup of sugar. stir into dry ingredients. Cover and let rise in warm place until doubled in bulk. Stir in the 3 eggs and enough remaining flour to make a soft dough.). Divide 1 half into 4 equal pieces. Sprinkle with sugar.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. braid. about 8 minutes. set aside 1 half.ca/~mec1995/recipes/breads/braid. Back to the Kitchen http://www. Place ropes on baking sheet. braid. Remove braids from sheet. Divide dough in half. about 50 minutes. Knead on floured surface until smooth and elastic.
soft dough. about 20 minutes or until golden brown. Let dough rise for 1/2 hour. Armenian A very delicious type of bread stick. In a large mixing bowl. Let cool and serve.sentex. Place on a baking sheet. Armenian Braided Bread Sticks. Flatten slightly. • Knead again. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven.ca/~mec1995/recipes/breads/braided.html[11-Sep-11 02:27:13] . Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Return to Bread Recipes http://www.Braided Bread Sticks. Bend in half and crossover braid. 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. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Blend in the mahdzoon and yeast and knead until you have a smooth. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Beat the egg in the tablespoon of milk and brush the sticks. mix together the flour butter salt and shortening.
for 3 hours. Enjoy! Return to Bread Recipes http://www. Steam in three well greased covered one quart molds. oven for 25-30 minutes. Resteam any of the loaves not used immediately after baking before serving. add to flour mixture. sift together. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. Combine molasses and milk.sentex.htm[11-Sep-11 02:27:20] .Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. filled 2/3 full so as to allow room for expansion. which you have dried off with papertowel. Stir in the parboiled raisins. unsifted 1 cup corn meal. parboiled ¾ cup molasses 2 cups buttermilk.ca/~mec1995/recipes/breads/bostonbb. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. Uncover molds and bake in a 250 °F.
then add to the dry ingredients.ca/~mec1995/recipes/breads/brbread. and salt in a large bowl. and molasses. 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. for about 55 minutes. Bake at 350 °F. Back to Bread Recipes http://www. Pour into 2 well-greased. honey. Combine the milk.htm[11-Sep-11 02:27:25] .sentex. 9x5-inch bread pans.
Brown Sugar Bread Submitted by Mrs. Add milk and mix well.ca/~mec1995/recipes/breads/bsug. Pour into well-oiled pan and sprinkle with brown sugar.htm[11-Sep-11 02:27:30] . measured. NY "This recipe dates from 1941 when world-war II was in full swing. Syracuse. Tony van Roon http://www. Add flour which has been sifted. Crispin.sentex. Sprinkle with cinnamon and dot with butter. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. add egg. 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.R. and sifted with baking powder and salt. C. Back to Bread Recipes Page Copyright ©1998. Bake in a hot oven (435°F) for about 25 minutes.
1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Divide in 2. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. While that's happening. for 40 minutes. Punch down and knead again.sentex. salt and egg in lukewarm milk. put into loaf pans and let stand for 1½ hour or until doubled in bulk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. 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. Add yeast mixture and stir.ca/~mec1995/recipes/breads/bulla.htm[11-Sep-11 02:27:35] . Comments or questions? Write to Katie: katiemur@nothingness. Grease loaf pans. butter. working flour until dough is dry enough to knead. Bake at 350° F.
Add yeast which has been softened in the water. stirring constantly until scalded. Cover and set in a warm place and allow to stand overnight.ca/~mec1995/recipes/breads/butbred. Bristow. and enough flour to make a dough just stiff enough to knead. Beat until smooth. Juedeman. 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.H. Place in well-oiled pans. Add sugar. Cover and let rise until double in bulk. Back to Bread Recipes© Menu Copyright ©1998. Bake in hot oven (425°F) about 45 minutes. salt butter. Turn onto lightly floured board and knead until smooth and elastic. Add sufficient flour to make a medium batter. Remove from fire and let cool. Tony van Roon http://www.htm[11-Sep-11 02:27:40] .sentex. W. Let rise again until double in bulk.Buttermilk Bread Submitted by Mrs. Allow to rise until double in bulk and work down. Form into loaves.
about 1 1/2 hours. Let rise in warm draft-free area until doubled. about 45 minutes. about 3 minutes. Grease 2 baking sheets. Back to Bread Recipes Menu Copyright ©1998. 3 Tbs honey. Knead each piece into round. butter and salt in large bowl. Cover bowl with plastic.ca/~mec1995/recipes/breads/buthoney. kneading in more flour if sticky. Add 1 tsp honey and stir to dissolve. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. turning to coat entire surface. Add dough. Knead on floured surface until dough is smooth and satiny. seam side down.115°F) in small bowl.htm[11-Sep-11 02:27:45] . buttermilk. Position rack in center of oven and preheat to 375°F. Let stand until foamy. Tony van Roon http://www. Bake until brown and loaves sound hollow when tapped on bottom. Add yeast mixture and whisk until smooth.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. Place on prepared sheets. Cut dough in half. about 45 minutes. Using wooden spoon. crumble yeast into small bowl.sentex. If using cake yeast. Pull 2 opposite sides unde to form oval. Grease large bowl. Combine 2 cups flour. Gently knead dough on lightly floured surface until deflated. Stir in lukewarm water (95°F) and 1 tsp honey. about 10 minutes. Immediately transfer to racks. Let rise in warm draft-free area until doubled. Cover with towel. about 10 minutes. Cool completely before slicing. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 .
Combine the sugar. Beat.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. for 2 minutes.htm[11-Sep-11 02:27:50] . Back to Bread Recipes Menu Copyright ©1998. nutmeg and salt together in a small bowl and set aside. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. oil and eggs in a mixing bowl. baking soda. Add the dry ingredients. Cool in the pan on a wire rack for 10 minutes. cinnamon. stirring just until moistened.sentex. Stir in the carrots and walnuts. Tony van Roon http://www.ca/~mec1995/recipes/breads/carrotwb. Shredded) Walnuts (Chopped) Sift the flour. remove from the pan and finish cooling on the wire rack. with an electric mixer set on medium speed. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. in a preheated 350 degree F.
it is sugarglazed and decorated with sprinkles. A specially big challah shaped with several braids of different sizes is baked for a wedding. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. Punch down the dough and divide into six balls.ca/~mec1995/recipes/breads/challah. covered with a cloth until the meal is about to start. I don't know where she got those cooking times though. This also happens to be the first yeast bread I ever made. Following the yeast instructions. After this point the instructions are the same.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. and decided to try making it myself. I let it cook for about five minutes at the high temperature. 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. Wrap the ends neatly underneath http://www. and Persian Jews do not have a braided bread for Sabbath and festivals. It then took only a bit over half an hour to double in size.htm[11-Sep-11 02:27:56] . not quite to burning). Cover with plastic and leave in a warm place until well-risen. the sugar and the salt. Add the yeast mixture and stir with a wooden spoon. at room temperature 1 egg. made from a strip of dough wound into a snail shape. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. Braid three strips together and place on a greased cookie sheet. Gradually add enough remaining warm water to make a stiff dough. For the second loaf. about two hours. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. two challah are baked at once and put on the Friday night table. When baking challah containing more than three pounds of flour. then ten to fifteen at the lower one and it came out much nicer. Roll the balls between your hands into long strips of equal length and about one inch wide. I mixed the yeast with half the flour. gradually incorporating the liquid into the flour. about ten minutes. combine the yeast with the sugar and 1/2 cup water. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. and it doesn't stick to your hands. bar mitzvah. greased bowl. about 20 minutes. Sift the flour and salt into a warmed bowl. Personally. and let rise until doubled. Italian.sentex. In June 1995 I grabbed a Jewish cookbook from my local library. Challahs are often braided in a complex way. Make a well in the center and break the egg into it. For the first loaf I tried to follow them and overcooked it pretty badly (no. but a simple 3-stranded braid is used here. is traditional on the New Year to symbolize the continuing cycle of the years. I made it with instant-rise yeast. This braided loaf for the Sabbath and festivals is common among Ashkenazic. Cover it with plastic. North African. break off a tiny piece of dough about the size of a walnut. and ``true'' Sephardic communities. Normally. Only the Middle Eastern. A round challah. or other celebration. Recite a blessing and burn the piece (formerly it was thrown into the fire). Put dough in a warmed. Turn the dough onto a floured board and knead until it is smooth and elastic.
(Alternatively.Challah the loaf.) Preheat the oven to 450°F. 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. Repeat with the remaining three strips to make another loaf. put them in large plastic bags and leave them in the refrigerator overnight. Then let them rise the next day. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.htm[11-Sep-11 02:27:56] .ca/~mec1995/recipes/breads/challah.sentex. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Let cool on a rack.
Work together. • Turn the dough out onto a well-floured board. Attach three strands at one end by pinching together. Make long strands. then with hands. Place in a floured bowl.beaten • egg white -. Braid the strands and pinch together at the bottom.for topping Method: • Combine the yeast with 1/2 cup warm water. Jewish Holiday Bread Challah. first with a wooden spoon. about 1 to 1 1/2 hours. Return to Bread Recipes http://www. or until dissolved. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. cover with a tea towel and put in a warm place to rise until doubled in bulk. Cool on a rack. from each part. about 1 1/2 hours. Divide each part into three parts. Stir in the oil.ca/~mec1995/recipes/breads/challah2. Punch the dough down and divide into two parts. honey and another 11/2 cups of warm water. Place on a lightly floured baking sheet and let rise until doubled in bulk again. • Combine the flours and salt in a large mixing bowl.sentex. Knead for 8 to 10 minutes. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. about 1 1/2 inches in diameter. Add additional flour until the dough loses its stickiness.for glazing • poppy seeds -. 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 -.Challah. Make a well in the center and pour in the wet mixture and the beaten eggs. Let stand for 5 to 10 minutes.html[11-Sep-11 02:28:02] .
Add stiffly beaten egg whites.sentex. Cool. Back to Bread Recipes Menu Copyright ©1998. until done. stir in cornmeal slowly. Add well-beaten egg yolks.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. melted butter and salt. Bake in moderate hot oven at 375°F.htm[11-Sep-11 02:28:09] .ca/~mec1995/recipes/breads/cheyenne. Tony van Roon http://www. separated Bring milk to a full boil.
1 to 2 minutes on each side.ca/~mec1995/recipes/breads/chippewa. Tony van Roon http://www. Gently place 1 bread round in hot fat and cook until golden and crisp.htm[11-Sep-11 02:28:14] . Divide dough into 8 balls. Back to Bread Recipes Copyright ©1998. Repeat with remaining dough. Lightly flour rounds. Make small hole in center of each with finger or handle of wooden spoon.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. sprinkled with cinnamon sugar. Serve bread hot or at room temperature. oil and dry milk powder and stir into flour mixture until smooth dough forms. Drain on paper towels.to 10-inch round. baking powder and salt in large bowl. Combine water. Turn out onto lightly floured surface.sentex. Knead 4 times into smooth ball. Cover and let rest 10 minutes. stack and cover with towel or plastic wrap. Heat about 1inch oil to 375 F in large skillet. Flatten with fingertips or roll out each ball to form 8.
semisweet* *Use 6-one ounce squares. then turn loaves out onto racks. oven for about 45 minutes." 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.ca/~mec1995/recipes/breads/chocwnut. softened cup Walnuts. Remove from the oven and allow to rest for 5 minutes.sentex. Add the flour. Stir and allow to stand for 5 minutes to dissolve.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.htm[11-Sep-11 02:28:19] . broken or chopped in large pieces. Back to Bread Recipes Menu Copyright ©1998. Makes 2 loaves. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350°F. Cover the bowl with plastic wrap and let the batter rise to double its bulk. salt. about 16 slices each. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Tbs Butter. pieces) oz Chocolate. Tony van Roon http://www. sugar. Put the water in a large mixing bowl and sprinkle in the yeast. chopped(lg. room temp. Stir the batter down and add the walnuts and chocolate pieces. and eggs to the yeast mixture and beat vigorously until well blended.
html[11-Sep-11 02:28:32] . pressing flat with your knuckles. form into a dough and then knead on a floured surface until springy. this mixture to the 1 1/4 lb of flour.ca/~mec1995/recipes/breads/ciabatta. sprinkling with water three times during the first 10 minutes. Slowly add • Using either a food processor or those at the end of your wrists. Put dough in an oiled bowl. Place in a bowl and brush with olive oil. Now chill. milk and olive oil into the chilled mixture. • Bake 25 minutes. cover and leave to rise until doubled in size. Dust baking sheets with cornmeal and place dough on top. Return to Bread Recipes http://www. gas mark 7. adding the yeast and salt. Heat baking sheets in oven. • Stir the warm water.sentex. Beat for five minutes. Pre-heat oven to 220°C. Cover and leave to rise in a warm place until tripled in size (5-24 hours). • Divide into four and stretch dough into rectangles. Cover with a damp cloth and leave in a warm place for 2 hours.Ciabatta Bread Ciabatta Bread Makes 4 loaves. Ingredients: • 12oz / 350g plain flour • 1/4 teaspoon easy blend yeast • 7fl oz/200ml warm water • olive oil • • • • • • • 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust Method: • Add yeast to sifted flour and slowly mix in the water.
in a pre-heated 350 °F oven. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.ca/~mec1995/recipes/breads/raisin-2. o Put the flour with the salt and dry yeast in a bowl. Add the eggs. Loosen up the 2 eggs in small bowl with a fork. add the honey to the butter.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. Mix while adding the buttermilk. for about 35 to 40 minutes or until done. Back to Bread Recipes http://www.htm[11-Sep-11 02:28:38] . Knead until consistant. o When making this bread. o Bake. mix well.sentex.
3.sentex. and coconut extract in medium bowl until blended. Beat eggs. cinnamon. Spoon into prepared pan. Sift flour. 2. and salt into large bowl. stir into flour mixture. coconut cream. Heat oven to 350 degrees.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. cooled tsp coconut extract 1. nutmeg. loaf pan.htm[11-Sep-11 02:28:42] . Cool in pan on wire rack 5 minutes. Stir in coconut and sugar. Bake until pick inserted in center comes out clean. then turn out onto rack and let cool completely. Tony van Roon http://www. Butter 9x5-in.ca/~mec1995/recipes/breads/cocbread. butter. Back to Bread Recipes Menu Copyright ©1998-1999. baking powder. 4. melted. about 1 hour.
Back to Bread Recipes Menu Copyright ©1998.about 2 hours. Cover and set in a warm place until double in bulk . Add shortening and sugar. Tony van Roon http://www. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Bake in hot oven (425 °F) 40-50 minutes.htm[11-Sep-11 02:28:48] . Cover and set aside to rise in a warm place until light. Place in well-oiled bread pans. salt. 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. cocoa. Add 3 cups flour and beat until smooth. Knead lightly and place in well-oiled bowl. eggs.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941.sentex. Cover and let rise again until double in bulk. scalded and cooled tsp salt cup cocoa cup shortening eggs. filling them 1/2 full. which have been creamed together. Form into loaves.ca/~mec1995/recipes/breads/cocobred.
Do not overbake! Makes 1 loave or 16 squares. Back to Bread Recipes http://www. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. I use real. In a large bowl mix together the flours. unsalted butter on a warm slice with marmelade or fruit-spread.sentex. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. Mix the egg and oil together well and stir into the cornmeal. baking powder and the sugar.ca/~mec1995/recipes/breads/corn3.htm[11-Sep-11 02:28:59] . Add the cornmeal to the flour and stir to moisten.
Fold together briefly. Preheat the oven to 375 F.htm[11-Sep-11 02:29:08] . well beaten with 4 tb water. or until an inserted toothpick comes out clean. thawed 3 tsp Ener-g Egg replacer.ca/~mec1995/recipes/breads/corn8. Return to Bread Recipes http://www.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate. Pour into a nonstick 8-inch square pan and bake for 30 minutes. Mix the cornmmeal. Mix the remaining ingredients together and pour over the dry ingredients. flours and baking powder together and set aside.sentex.
o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. for 15 to 20 minutes.ca/~mec1995/recipes/breads/corn1. Add the buttermilk or sour milk and beat until just smooth. o Cut into squares and serve warm. Then add the honey. baking powder.sentex. and the cornmeal. eggs.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl. and the oil. salt. the flour.htm[11-Sep-11 02:29:16] . Back to Bread Recipes http://www.
beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. Add hot oil (if hot enough it will sizzle.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. I put butter on after cooking. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. Bake till goldenborwn.) After your roll it around in the skillet to grease well. Alabama. Enjoy! Brenda. Put into greased skillet. Practice makes the best bread. And mix gently.sentex. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.htm[11-Sep-11 02:29:25] .ca/~mec1995/recipes/breads/corn10.) I gladly will share my Alabama Cornbread recipe with you. oven while you mix other ingredients as listed.
htm[11-Sep-11 02:29:32] . sugar. Return to Bread Recipes http://www. Beat very well until the ingredient s are thoroughly blended. beaten 1 cup milk 2 tablespoon shortening. Pour batter into the prepared pan and bake until risen and golden brown on top. flour. milk.ca/~mec1995/recipes/breads/corn6. Make a well in the center and add the egg. As a variation. ad 1/4 cup grated. Mix cornmeal.Amish Corn Bread Amish Corn Bread Yields 1 loaf: -------------1 cup flour 4 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal 1 egg. & melted shortening. and baking powder in a large bowl. sharp cheese.sentex. Cut into squares and serve. melted Grease a square baking pan and preheat the oven at 400 F. salt.
o Bake 20 min at 400 °F until toothpick comes out clean. Back to Bread Recipes http://www. Pour into prepared pan. Slather with butter and/or marmalade. 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). In another bowl blend yogurt. cut a piece of the bread.sentex. split it down the middle and toast cut side up in a toaster oven until lightly browned.ca/~mec1995/recipes/breads/corn2. oil. It is excellent when hot and fresh. and egg. COUNTRY CORNBREAD (Source: Parade Magazine. Add dry ingredients and mix just until blended (do not overmix). Beth Merriman. For breakfast the next day.htm[11-Sep-11 02:29:37] .Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. Do not overbake! The top will be flecked with brown rather than uniformly so. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan.
sentex. 3 grams protein. xantham gum powder and salt in a large bowl. 1 gram fiber.ca/~mec1995/recipes/breads/corn11. Add remianing 1 cup warm water and the corn oil to beaten eggs. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. stir to combine. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. about 10 minutes. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Using a rubber spatula. then let rest in a a warm place until double in volume. Dust lightly with rice flour. spread soft dough into circles on marked parchment paper. 16 grams carbohydrate.Crusty Corn Flat Bread. Using a wooden spoon. sugar and 1/2 cup of the warm water in a 2-cup glass measure. slash tops of into a large diamond grid pattern. stir egg and yeast mixtures into flour and beat until smooth.) Bake for 20 minutes or until well browned. the yeast. corn flour." 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. about 1 hour.htm[11-Sep-11 02:29:43] . Using a razor blade. 26 milligrams cholesterol. 2 grams fat (unsaturated). heaping it up slightly in the center. Preheat oven to 425 °F. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). cornstarch. 142 milligrams sodium. Combine remaining 1/2 cup rice flour. mix to blend. Beat eggs lightly. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. Beat a few frops of water into the reserved beaten egg and brush over loaves.
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. mix just enough to quickly moisten everything. beaten Preheat oven to 400 °F. Bake 20 .htm[11-Sep-11 02:29:48] .25 minutes or until toothpick inserted in the center comes out clean. Put batter into prepared pan. Again. Serve warm. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Combine dry ingredients.sentex. mixing just until dry ingredients are moistened. oil and egg. Grease 9" square pan or large cast iron skillet. Stir in milk.ca/~mec1995/recipes/breads/corn13.
Spray pan with vegetable spray (or whatever you have)." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. The thing with most (if not all) corn breads is that they don't keep very long. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Grease 9" square pan or large cast iron skillet.Honey Corn Bread Honey Corn Bread by Tony van Roon.ca/~mec1995/recipes/breads/corn14. Serve warm with butter. a day at the most if wrapped in plastic wrap and in the fridge. Combine all ingredients until moistened.sentex.htm[11-Sep-11 02:29:54] . Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Put batter into prepared pan. 1991 "A very tasteful and moist corn bread.
ca/~mec1995/recipes/breads/corn7.. It is really great hot out of the oven with molasses. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. Then I use my handblender to make it into a a sauce.. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes. pour batter into heated pan and bake for 20 min.) and put in the oven to preheat.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.. Grease a pan (Pam/Bakers' Joy etc. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F.sentex. so you could use store bought apple-sauce for this.sorry. I have successfully kept the cornbread in a airtight container overnight in the fridge. Mix all ingredients. This cornbread was quite moist and flavourful. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. Make sure you do this in a tall. Return to Bread Recipes http://www.htm[11-Sep-11 02:30:03] .
Serve warm or at room temperature. about 5 minutes. Add 1 cup boiling water and mix until smooth. Mix in yeast and sugar. Cover with towel. to 130°F. cool on rack. Flatten to fill bottom of pan. Knead on floured surface until smooth and elastic. Let cool to 120°F.. • Preheat oven to 350°F. Wrap tightly. wrap in foil and warm in 350°F.) Makes 1 loaf Return to Bread Recipes http://www. pepper and salt in large bowl of electric mixer fitted with dough hook. about 50 minutes.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal.sentex.html[11-Sep-11 02:30:16] . Cool. let rise in warm draft-free area until doubled. Place in pan. oven 15 minutes. Mix in remaining 1/2 cup cornmeal. about 20 minutes. • Can be made 1 day ahead. Knead enough bread flour into dough to make it nonsticky.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. Remove from pan. about 5 minutes. about 45 minutes. Add 1 cup flour and mix until smooth and elastic. Score top of bread in ticktacktoe pattern. Knead into a ball. • Grease 9-inch metal pie pan with oil. about 45 minutes. Before serving.ca/~mec1995/recipes/breads/corn15. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. then 1/4 cup hot water and 1 tablespoon oil. Bake until bread is light brown on top and sounds hollow when tapped on bottom.
and shortening.htm[11-Sep-11 02:30:25] . for 20-25 minutes in a greased pan.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar. milk. baking powder. Beat untill smooth.ca/~mec1995/recipes/breads/corn5. baby! Return to Bread Recipes http://www. Hasta-la-vista. & salt. Bake at 425 F. Stir in cornmeal.sentex. Add eggs.
ca/~mec1995/recipes/breads/corn12. chopped cup bacon bits Preheat oven to 375 °F. Grease 9" square pan or large cast iron skillet. Put half of better into prepared pan. grated oz greem chiles. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Add eggs. Cover with grated cheese and chiles.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. Put remaining batter on toop Add bacon bits if desired.htm[11-Sep-11 02:30:51] .sentex. Mix dry ingredients together and make a well in the center. Fold in corn kernels. Bake 30 to 40 minutes. butter and sour cream and blend thoroughly.
and is over a hundred years old! 1 cup dates.htm[11-Sep-11 02:30:58] . chopped Cream butter and sugar. finely chopped 2 cups boiling water 2 tsp.sentex. let cool. Return to Bread Recipes http://www. Stir in rest of the dry ingredients. Bake at 250° for 2 hours in small breadpans.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. cups Tbs.ca/~mec1995/recipes/breads/datebred. well tsp. Louis. then dates/water. USA. Be sure that the nuts are fresh and not stale. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. 4 1 2 2 2 1 1 cups tsp. Fold in nuts. It takes less time if using loaf pans. Add eggs. baking soda in water Pour water over dates.
Melted Egg. Bake for 30 to 45 minutes at 350 degrees F. (Standard bread dough feeling). except add the flour a little at a time (it may take up to 2 1/2 cups of flour). sprinkle well with salt.ca/~mec1995/recipes/breads/dillbred.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Let rise again. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese.htm[11-Sep-11 02:31:08] . Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm.sentex. Tony van Roon http://www. While warm. Minced Tb Butter. Punch down and put dough in a bread pan. Creamed * Tb Sugar Tb Onion. Cover and let rise in a warm place until doubled. Beat until well mixed and mixture is stiff but not heavy. Back to Bread Recipes Menu Copyright ©1998. Dissolve yeast in warm water. Large tsp Salt tsp Dillseed cups Flour. Combine all ingredients in a mixing bowl. or arrange in a round shape on a greased cookie sheet. bursh loaf with soft butter.
Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. Bake at 375 °F approximately 1 hour.html[11-Sep-11 02:31:14] .ca/~mec1995/recipes/breads/ezekiel. Knead again. Let rise until double in bulk. A health food store is a source for several of these ingredients. Knead on floured surface. place in large mixing bowl with remaining water. Stir in 2 cups of mixed flour. Let rise. oil and small amount of water. Blend lentils. Stir in remaining salt and flour. Bible Bread This is what is called "breaking the bread". Biblical Bread Ezekiel 4:9. Makes 4 loaves. Return to Bread Recipes http://www.sentex. 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.Ezekiel 4:9. Mix the other dry ingredients in separate bowl. 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. Add yeast mixture. then place in oiled bowl. shape and place in greased loaf pans.
Back to Bread Recipes Menu Copyright ©1998. stirring to dissolve sugar. Knead until smooth. They are even better the day after baking. Return to bowl. 4 Tbs butter. Punch dough down. Reduce temperature to 375°F. using remaining 2 Tbs butter. about 1-1/2 hours. Bake until loaves are rich golden brown and sound hollow when tapped. light loaves. Butter two 6-cup loaf pans. about 10 minutes.htm[11-Sep-11 02:31:20] . perfect with Apple Butter. about 30 minutes. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. Cover and let rise until doubled in volume. Cool in pans 5 minutes. about 45 minutes. Sprinkle yeast over mixture. Shape each piece into loaf.sentex. turning to coat entire surface. Place bread in oven. Punch dough down. Transfer to racks and cool completely before serving. Let cool to warm (105 . Force hot potatoes through sieve into large bowl. Grease large bowl with 2 Tbs butter. Combine milk.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. then stir in. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. about 1-1/2 hours. Let dough rise in warm draft-free area until doubled in volume. Tony van Roon http://www. Knead dough on generously floured surface until smooth and elastic. transfer to prepared pans." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes.115°F). Bring to boil. Cover with cold salted water. adding more flour if stick. Cover bowl with towel. Drain. Let dough rise until level with tops of pans. sugar and salt in heavy small saucepan. about 10 minutes.l Add dough. about 1 minute.ca/~mec1995/recipes/breads/farmbred. Cover pans with towel. Mix in 4 cups flour. Cut into 2 pieces. Position rack in lower third of oven and preheat to 400°F. Whisk into potatoes. Simmer until very tender.
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.sentex. Back to Bread Recipes http://www. Turn out onto a lightly floured surface. heat the milk and the butter until the butter melts. cover. Place in a greased bowl.htm[11-Sep-11 02:31:34] . Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). rinsed 1/3 cup chopped lemon 2 tablespoons slivered. Cool to lukewarm. lemon. Dredge fruits in flour and add to dough. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). for about 40 minutes. and place in a warm spot until doubled in bulk. and almond extract. divide dough into 2 parts.ca/~mec1995/recipes/breads/dresden. Mix well. 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 once to coat the top. Bake at 350 °F. Sprinkle the yeast into warm water and let stand until dissolved. add the honey. Roll each piece into an oval about 3/4 inch thick. drained rum (reserve fruits). lemon peel.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. cover lightly with wax paper. Pour into a large mixing bowl. Add the rum and let soak for 1 hour. Brush with melted butter. Add enough flour to make a soft dough. In a saucepan. Add almonds. and orange peel in a bowl. Drain and reserve the rum. Beat in eggs and dissolved yeast mixture. salt.
remove bread from pan. Return to Bread Recipes http://www. If it does not appear to be mixing well. 3 Basic Rice Bread. beat lightly. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. Mix well with a whisk. Saute some onions in the melted butter. place on wire rack. sprinkle the yeast on top. melted butter. and allow to cool 1 hour before slicing. 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.ca/~mec1995/recipes/breads/glufree3. allow them to cool.html[11-Sep-11 02:31:39] . then add them and your favorite herbs to create an onion/herb bread. Add the egg mixture.Gluten Free Bread. 3. • After the baking cycle ends. combine the eggs and water. use a rubber spatula to assist it occasionally. polenta meal. Select Light Crust setting and press Start. In a separate bowl. Add the remainder of the dry ingredients. • In a large bowl. combine all the dry ingredients except the yeast. rice vinegar. • Observe the dough frequently during the kneading cycles. and salt in bread pan. such as yellow or blue corn flour. or soy flour. Variations: Substitute olive oil for the butter. Yield: 14 servings.sentex. Stir with a rubber spatula. • Place 1/2 of the dry ingredients in the bread pan. 3 Gluten Free Bread. Add 1/4 cup grated cheddar cheese. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter.
4 Makes 1 loaf. Stir well.html[11-Sep-11 02:31:43] .sentex.ca/~mec1995/recipes/breads/glufree4. Remove loaf from pan and cool on a wire rack. and salt. • In a small saucepan. Beat until smooth and set aside for 10 minutes. dissolve the sugar in warm water. until thickened and clear. • In a small bowl. Bring to a boil and cook for 1 to 2 minutes. sift together bean flour. Reserve. baking powder. • Knead until soft. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. Sprinkle yeast over top and set aside to proof. 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. May freeze in an air-tight container for 30 days. 4 Gluten-Free Bread. • In a large mixing bowl. Return to Bread Recipes http://www. and turn into prepared loaf pan. Stir mixture into dry ingredients. about 10 minutes. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. cornstarch. Slice to serve. Whisk together the tapioca and raised yeast.Gluten-Free Bread. combine 1 cup water and tapioca.
coming from a southern Indiana family. So here. and pour into (slightly) warm skillet. sloppy mix. Back to Bread Recipes http://www.. Well. Bake fifteen minutes(**). (*)If real buttermilk is not available.htm[11-Sep-11 02:31:48] . Not to be arrogant or anything . I've recently seen words bandied about regarding cornbread and the proper preparation thereof. melt 2+ tablespoons of fat (Crisco. etc). 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. Pre-heat oven to 375°F. Turn out onto a warm plate and serve. (Not that being raised on the stuff would have anything to do with that opinion..sentex. I have some experience with this stuff. bacon fat. mix in egg and buttermilk to make a goopy. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. Mix dry ingredients together.ca/~mec1995/recipes/breads/corn4. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad..-) but this is the only cornbread I've ever had that is even worth eating.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK..) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. 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.
Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. OK". Makes 1 loaf.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Back to Bread Recipes Menu Copyright ©1998.sentex. measure. George Hale. Sift flour. Geary. egg. Pour into well-oiled loaf pan. add sugar. Tony van Roon http://www. Add to first mixture. well beaten cups flour tsp baking powder Combine grapenuts. Bake in moderate oven (400 F) about 1 hour. and milk.ca/~mec1995/recipes/breads/grapnut. and sift with baking powder and salt. Let stand 1/2 hour. Mix thoroughly.htm[11-Sep-11 02:32:03] .
pie .Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. In large mixing bowl.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. Do not cover.htm[11-Sep-11 02:32:14] . butter into an 8 inch diameter baking casserole.sentex. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. Place casserole. heat in oven no more than 4 to 5 minutes to avoid browning butter. Mix thoroughly. Smoothly blend 1 cup white cornmeal. then pour in batter. salt. sharp cheddar cheese ---. Put remaining 2 Tbsp. butter over low heat. baking soda.ca/~mec1995/recipes/breads/inca. Back to Bread Recipes http://www. chopped red pimento. white cornmeal.shaped wedges. corn. Sprinkle grated cheese over top and decorate with pimento strips.) It stores well tightly wrapped in the refrigerator. Do not brown. Rotate and tilt casserole to coat inside. can whole-sweet red pimentos. moderately runny but not down right liquid. but it is best not to serve it cold. Give butter in casserole a final swizzle. If it seems to runny work in 1 or 2 tbsp. exactly in center of oven. diced cheese. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. smoothing it level.usually 40 to 50 minutes. Preheat oven to 400 degrees F. (You can let the bread cool to room temperature. One loaf makes about 8 servings. Cut into fairly thin. melted butter. Bake until a knife lightly pushed in center comes out clean and dry. It should have the consistency of southern cornbread. Serve at once. melt 6 Tbsp. chillies. beat milk and eggs. fresh or canned 4 oz. Set aside.
Remove dough to lightly floured surface and form into a smooth 5-inch ball. cut a "X" in top of the dough (about 1/2" deep). Stir liquids into dry ingredients.htm[11-Sep-11 02:32:20] . the mixture will curdle so not to worry. No kneading required for this traditional Irish brown-soda bread. Heat butter. buttermilk and water until very warm (125 °F. Remove from pan and cool on wire rack.sentex. except the whole-wheat flour. and let rise until doubled in bulk for about 45 minutes in a warm.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Cover. Place in 9-inch pan.).ca/~mec1995/recipes/breads/irish. With a sharp knife. oven for about 35 minutes or until done. draft-free place. Bake in pre-heated 375 °F. 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. Stir in enough whole wheat flour to make a stiff dough. Back to Bread Recipes http://www. adding more wheat flour if necessary.
• Makes 18-20 Lahvosh's.Lahvosh (Pareg Hatz) .ca/~mec1995/recipes/breads/lahvosh. • On a floured board. Return to Bread Recipes http://www.sentex. dissove yeast and then add sugar. add the butter and salt. Place the dough in the pan and slit the dough in several places. with a small amount of the warm water. Divide the dough into balls the size of two hands cupped together. Then add flour and when moistened. 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. Cover and let stand in a warm place for 4 hours. • Knead the dough until it is very smooth.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.html[11-Sep-11 02:32:24] . roll out the balls until they are the size of a 14" pizza pan. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned.
sentex. adding a little water if the mixture is too firm. Return to Bread Recipes http://www.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. 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. Cover and stand in a warm place until the mixture has fermented. Shape into loaves or place the mixture into greased loaf tins. Cool to lukewarm and mix in the flour and sugar to a paste. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes. Bake at 450 °F (230°C) for 45 to 50 minutes.ca/~mec1995/recipes/breads/maori.
Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. and mix well.sentex. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. 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. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. made with yoghurt. • Beat the butter. baking soda and baking powder together and add to the mahdzoon mixture. depending on size of braids. Return to Bread Recipes http://www. • Makes 3-4 dozen. Let rise for 15 minutes. Repeat until all the dough has been used. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. • Cover the dough and let rest for 10 minutes. Braid this by crossing one end over the other 3 times.ca/~mec1995/recipes/breads/mahdzoon. Stir in the flour and knead for about 5-6 minutes.html[11-Sep-11 02:32:35] . • Place on a lightly greased cookie sheet.
and salt. for about 45 minutes.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal.sentex.ca/~mec1995/recipes/breads/mexcorn. eggs. Mix well. Cook at 350°F. Serve hot. soda. Back to Bread Recipes Menu Copyright ©1998. onions. Add 1/2 batter then sprinkle on the meat.htm[11-Sep-11 02:32:44] . Brown meat and drain off grease. drippings. milk. Tony van Roon http://www. and last add cheese. Grease a 9 x 13-inch baking pan. Cover with remaining batter. peppers.
Cover bowl with plastic. turning to coat entire surface. about 30 minutes. 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 . Pull 2 opposite sides under to form oval. Bake until loaves sound hollow when tapped on bottom. Let rise in warm draft-free area until doubled. Gently knead dough in bowl until deflated. Preheat oven to 400°F. using wooden spoon.ca/~mec1995/recipes/breads/monastry. Slash top of loaves. Add yeast mixture and whisk until smooth. using serrated knife.htm[11-Sep-11 02:32:55] . Back to Bread Recipes Menu Copyright ©1998. Knead each piece into round. Cut in half. butter and salt. Gently turn dough out on lightly floured surface.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. Grease baking sheets. Combine oats.sentex. bread flour and whole wheat flour in large bowl. about 45 minutes. about 30 minutes. Let rise until doubled in volume. For dough: Stir down sponge. Grease large bowl. Cover with plastic wrap. Let stand until foamy. Let rise in warm draft-free area for 1 hour. Mix in 1 cup oats. If using cake yeast. Tony van Roon http://www. kneading in allpurpose flour if sticky. Stir in sugar and lukewarm milk (95°F). Immediately transfer to racks and cool. Add dough. stir to dissolve. about 30 minutes. Place on prepared sheets seam side down. Knead on floured surface until smooth and elastic. crumble into small bowl. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Brush with glaze and sprinkle wit oats.115°F) in small bowl. Cover and let rise again in warm draft-free area until doubled in volume.
htm[11-Sep-11 02:33:01] . Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. I Monkey Bread. If you leave the monkey bread in the Bundt pan much longer. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. then turn onto a plate and carefully remove the pan.Monkey bread makes you going ape! 1/2 cup Margarine or Butter 1/3 cup Granulated Sugar 1/3 cup Brown Sugar 1/4 cup Finely chopped nuts 1 tablespoon Cinnamon 3 cans Buttermilk Biscuits Bundt pan ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ o Prepare Bundt pan by coating the inside with cooking spray or butter and set it aside. drizzle a little melted butter evenly over the top of this first layer. o Open one can of biscuits and separate.oven for 30-35 minutes. then drop into Bundt pan. ---. mix the sugar. After finishing the first can of biscuits. Tony van Roon by Tony van Roon http://www.Monkey Bread. o Melt 1/2 cup butter (not the diet type!) in a bowl. remove from the oven and let cool for a minute or two. o When done. brown sugar. In another bowl. Put each ball into the sugar mixture and coat. Repeat these steps for the next two cans of biscuits.sentex. Cut each biscuit into four sections and roll each section into a ball. it will stick to it and is hard to remove. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F.ca/~mec1995/recipes/breads/monkey. nuts and cinnamon.
ca/~mec1995/recipes/breads/monkey2. Melt butter and brown sugar. In large baggie. Shake biscuit pieces and line in greased tub or Bundt pan.Monkey Bread. Pour over biscuits. Let stand 10 minutes before removing from pan.sentex. Back to Pastry & Rolls Menu Copyright © 1996. 3 cans Buttermilk Biscuits (10 per can) 1 cup Sugar 2 tsp Cinnamon 1 cup Brown sugar 1 stick butter Pecans (optional) Cut biscuits into 1/4's. Boil 1 minute.htm[11-Sep-11 02:33:09] . II by Tony van Roon Preheat oven to 375° F. Tony van Roon http://www. II Monkey Bread. Bake 35 minutes at 350 degrees. combine white sugar and cinnamon.
Cool completely on a rack before slicing. combine water and sugar. Bake loaf in center of preheated oven for 10 minutes. about 1 1/2 hours. Place rack in center of oven. punch down dough. 1 Tbsp at a time. place on greased baking sheet. Process until dough forms a ball. add more flour. When dough has doubled in bulk. processing just until blended. If dough is too sticky. In a food processor fitted with the steel blade. turn out onto a lightly floured surface. bake 25 minutes. Process 20 seconds to knead. Lightly grease a baking sheet. Reduce heat to 375°F. draft-free place until doubled in bulk. If dough is too dry. Remove plastic wrap. Lightly oil a large bowl. Cover very loosely with plastic wrap.html[11-Sep-11 02:33:15] . and shortening. Let rise in a warm. press seeds gently into surface of loaf. 1 hour. Let stand until foamy. Form dough into round loaf about 10 inches in diameter. 5 to 10 minutes. Sprinkle top of loaf with sesame seeds. Cover bowl with plastic wrap. Return to Bread Recipes http://www. turn to coat all sides.sentex. combine 3 cups flour. check consistency of dough. Stop machine.ca/~mec1995/recipes/breads/muflet. swirling to coat bottom and sides. Stir in yeast. The loaf is done when it sounds hollow when tapped on bottom. It should be smooth and satiny. Preheat oven to 425°F. salt. about 5 seconds. processing just until blended. let rise until almost doubled in bulk. 1 or 2 Tbsp at a time. add more warm water. Place dough in oiled bowl. Ingredients: 1 cup warm water (110°F.) 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. Add yeast mixture.Muffuletta Bread Muffuletta Bread Makes 1 loaf.
Cover with damp cloth and let rest 1 hour.ca/~mec1995/recipes/breads/naan. When ready to bake.sentex. preheat oven to 450 degrees F. Place on baking sheet and bake until bread puffs and is lightly browned. Mix until dough is somewhat sticky. add warm water if necessary. Serve hot. 2-1/2 to 4 minutes. Pinch off pieces about the size of golf balls and place on large buttered pan. Back to Bread Recipes http://www.htm[11-Sep-11 02:33:23] . Make a well in center and add remaining ingredients. Turn onto floured board and knead until dough is elastic.Naan Bread Naan Bread Makes about thirthy 6-inch rounds: 4 cups all-purpose flour 1 Tbs sugar 1 Tbs baking powder 1-1/2 tsp salt 3/4 tsp baking soda 3/4 cup milk 1/4 cup plain yogurt 2 eggs 2 Tbs oil Combine dry ingredients in large bowl and blend thoroughly. Pat balls into thin circles about 6 inches in diameter. Dough may be refriggerated at this point for baking later.
Add to flour mixture. Add cumin seeds. Divide into 20 small balls.ca/~mec1995/recipes/breads/naan2. (Susheel) Naan 2.htm[11-Sep-11 02:33:27] . beaten Mix dry ingredients. Let dough rest. Add water if necessary. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www.sentex. for 35-40 minutes in a warm spot. Mix the dough. Roll each ball to 1/8" thichness. covered. milk and yogurt until barely warm.Naan 2. turning once. kneading just enough to hold together. Heat beaten egg. Broil in oil. (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. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. except the cumming seeds. Heat the oil in a pan.
Divide evenly into 4 pieces. turning to coat entire surface. about 10 minutes. Knead in remaining 1 cup flour. Remove from pans. make three to four 3/8-inch-deep slashes atop each loaf. Repeat with remaining pieces. abut 10 minutes.) Back to Bread Recipes Menu Copyright ©1998. Butter large bowl. Using razor blade. Serve immediately. about 1 hour. Roll up as for jelly roll. Knead dough 3 to 4 times.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Preheat oven to 450°F. Continue kneading until dough is very smooth and elastic. Rewarm in 350°F oven for about 20 minutes. Stir in another 1 cup flour. Add dough. (Can be prepared 3 months ahead. Set seam side down in 1 prepared pan. Brush each with glaze. Stir to blend. Tony van Roon http://www. Let stand until foamy and proofed. Let stand 15 minutes at room temperature.sentex. let stand until dissolved. about 1 hour. Punch dough down. Add 5 cups flour to yeast mixture and stir to incorporate.htm[11-Sep-11 02:33:33] . about 30 minutes. Let stand in warm draftfree area until dough rises to top of pans. Generously butter four 18-inch baguette pans. Wrap in foil and freeze. Cool completely.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 . Cover and let rise in warm draft-free area until doubled in volume. Reduce oven temperature to 350°F. Continue baking until bread sounds hollow when tapped on bottom. Roll 1 piece into 7x15-inch oblong. Bake loaves 15 minutes.ca/~mec1995/recipes/breads/newfr. sugar and salt over water in large bowl. Turn dough out onto generously floured surface.
sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. beat until dough looks glossy again. Let rest for 15 minutes.ca/~mec1995/recipes/breads/nisu.html[11-Sep-11 02:33:41] . Dough should be smooth and glossy in appearance. Beat until dough is smooth and elastic. Add the butter. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. Punch down. Ingredients: 2 pkgs. cover with inverted mixing bowl. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Repeat for second and third loaves. Return to Bread Recipes http://www. Glaze loaves with a mixture of beaten egg and milk. eggs and enough flour to make a batter (about 2 cups). Let rise until puffy (1/2 to 1 hour). turn dough to grease top. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Knead until smooth and satiny. cover lightly and let rise in warm place (about 85°F) until doubled. sugar. Sprinkle with pearl sugar. salt.sentex. Add about 3 cups of flour and beat well. Place on lightly greased baking sheets. Do not overbake or loaves will be dry. Turn out onto a lightly floured board. let rise again. Stir in the milk. Place in a lightly greased bowl. divide into 3 parts. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. cardamom.Nisu Bread Nisu Bread Makes 3 loaves. Bake at 400 ° for 25-30 minutes. crushed loaf sugar (sugar cubes) and or sliced almonds. and divide each part into three. Add remaining flour 1 cup at a time until dough is stiff. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Turn out onto floured board.
put the eggs in warm tap water for 10 minutes.ca/~mec1995/recipes/breads/oliebol. 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. Put a piece of bread crust in the oil to check if the oil is hot enough. Works for me. Add the eggs and part of the 'hot' (not boiling!) milk. If you fry the oliebollen too long they become hard the next day. They are usually made New Year's eve (or even during the day) and for the Dutch. Mix well. Dutch. add beer.5 setting. grated (optional) 1 Preparation: Make sure everything is warm. Some of the raisins still have stems on them. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. wash the currants and raisins and then soak in hot water for 1 hour. Put the flour in a large bowl. Like.sentex.. Use your own judgement. Add the rest of the milk and mix well. or are short. . I microwave the milk until it is hot (probably around 50°C). My stove burner setting (electric) is about 6 to 6. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. Check a couple for consistancy until you get the hang of it. Something like a very fluffy ball-like raisin-bun deepfried in hot oil.. I have a plastic pail which I use only for yeast recipes. Add the raisins/currants and the lemon rind (or even orange peel).=) Serve with powdered sugar (icing sugar) sprinkled on top. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun').. Oil temperature should be about 'medium-high'. If 'blue' smoke is coming from the oil it is definately too hot.htm[11-Sep-11 02:33:49] . it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala). Form with two spoons quickly 'balls' and put in the hot oil until golden brown. together with the apple. add salt and yeast and mix well.Olie Bollen. Let rise for 60 minutes on a draft free spot. Kerst Stol. The consistancy of the dough batter should be something like thick porridge. will provide moisture and keep the oliebollen fresh for several days. hot (see Preparation) 2-1/2 to 3 cups Lemon rind.. If you don't have (enough) yeast. Boter Letter. Let cool a bit first. apple at room temperature (before peeling). not very appetizing while eating so remove them. The fully soaked raisins/currants. Hollandse Boterletter. finely chopped 1 2% milk. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. hick. So only fry as long as needed.
ca/~mec1995/recipes/breads/orangedn. Set aside to cool and then add to sugar/butter mixture. In a seperate bowl mix the dates. orange juice and rind. Beat in egg and set aside. Especially stale walnuts will leave a bitter after taste. keep in mind that pecans are a little bit harder than walnuts. Makes 1 loaf Back to Breads Page Copyright ©1998. baking soda. Bake for 1 hour. Tony van Roon http://www.htm[11-Sep-11 02:33:55] . Cream sugar and butter together.Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C). Pour into a large greased loaf pan.sentex. or until a skewer comes out clean. Mix remaining ingredients and add to wet mixture. It is important that the pecans and walnuts are fresh and not stale. Also. water.
Pagach. Place cooled filling on one side inch margin from the edges. 9 x 12 inches. Punch down dough and divide into 2 parts. Fold the other half of you have a turnover. Drain off any excess oil. Roll out dough into an 18 of rectangle. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle.html[11-Sep-11 02:34:04] . Ukrainian Potato Bread Pagach. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. cover with stainless steel bowl. Pat the top of the filling. Saute onion in oil until soft. Place on greased baking sheet. adding more flour as needed. Brush oil over the top of the dough and sprinkle with salt or garlic salt. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Let rise double. Bake at 400°F for 30 minutes or until golden brown. Place dough on countertop. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/pagach.sentex. add salt and 2 1/2 cups flour and knead smooth and elastic. Carefully pinch edges together. 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. Allow to rise double in bulk.
brandy and nutmeg in a bowl.htm[11-Sep-11 02:34:10] .sentex. milk. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. Back to Bread Recipes Menu Copyright ©1998. orange flower water. Soak the bread in the liquid mixture.ca/~mec1995/recipes/breads/perdu.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Dust with powdered sugar and serve with warm cane syrup.Pain Perdu. Sheila Ainbinder -. Tony van Roon http://www. lemon zest. Mix well. Heat the butter and oil in a heavy frying pan. beaten cup milk cup sugar Tb orange flower water Tb grated lemon zest cup brandy tsp ground nutmeg slices stale French bread Tb butter Tb vegetable oil Powdered sugar Cane syrup Combine the eggs. sugar. Fry the bread until golden brown on both sides. French Toast.
peeled and sliced. French toast Pain Perdu. • Stir in the maple syrup and bring the liquid up to a simmer. whisk the eggs. • Lay the pain perdu on a platter. heat 2 tablespoons of butter. melt 2 tablespoons of the butter. Return to Bread Recipes http://www. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan.html[11-Sep-11 02:34:17] . 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. stirring constantly. Spoon the warm sauce over the pain perdu. set aside. • Add the pecans and sauté for 4-5 minutes. • Remove the pan from the stove and add the rum.sentex. • Repeat until all the butter and bread is used.ca/~mec1995/recipes/breads/perdu2. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas.Pain Perdu. cinnamon. orange juice. sugar. 2 or 3 minutes on each side. • In a nonstick sauté pan. Yields: 6 servings. Dip 2 slices of the bread into the egg-milk mixture. Dust the entire plate with powdered sugar. orange zest. Carefully place the pan back on the stove and flame the sauce. Remove the sauce from the heat. Fry in the butter until golden brown. Add the bananas to the pecan mixture and warm slightly. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. to dissolve the sugar. French toast French Toast yes. and vanilla. milk. coating evenly.
Heat oven to 400°F. knead until soft. Italian. salt. Dolci type Panini Bread. sponge. about 45 minutes. 8 to 10 minutes). sugar. about 1 hour. about 10 minutes. Add the butter and mix thoroughly. Add the flour and reserved raisin water and stir until smooth. Place the flour. patting the raisins over the surface. 20 to 30 minutes. Place the rolls on lightly buttered or parchment-lined baking sheets.html[11-Sep-11 02:34:26] . and let rise until doubled. 3 to 4 minutes. eggs. (Or by hand. Place the dough in a buttered bowl.Panini Bread.sentex. and smooth except for a few blisters. and rolling up the dough. grated lemon & orange zests. cover with plastic wrap. Add the raisins to the dough in 1 or 2 additions by flattening the dough. Bake 18 minutes. 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. Cut the dough into 16 to 18 pieces and roll each piece into a ball. Change to dough hook and knead at medium speed until soft. Pat the raisins dry and toss with 1/4 cup flour. Cool on racks. 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. The rolls should double in size and puff up into fat buns as they bake. Stir the yeast into the warm milk in a small bowl.ca/~mec1995/recipes/breads/panini. Cover with a towel and let rise half their original volume. and vanilla in a mixer bowl and mix with the paddle until blended. springy. drain but reserve 1/4 cup of the water. let stand until creamy. Cover with plastic wrap and let rise until doubled. springy. egg yolk. Return to Bread Recipes http://www. and very smooth.
spread dough out evenly in each pan. Return to Bread Recipes http://www. salt and Crisco. Peda Bread.html[11-Sep-11 02:34:31] . Cover dough and let rise until double it's size. sifted • 3 tablespoons Crisco oil • 2 cups warm water (not boiling hot!) • 2 pkgs dry yeast • 1 tablespoon salt • 1 tablespoon sugar • 1/4 cup sesame seeds Method: • In a large mixing bowl add warm water and dissolve yeast. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash.Peda. Cover each pan and let dough rise again.ca/~mec1995/recipes/breads/peda. Gradually add flour and mix well. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Divide dough into four parts. Armenian Flat Bread Peda. With hands lubricated with oil. Add sugar. Spray 4 pie tins with vegetable oil spray(any kind).sentex.
place in a greased bowl. or freeze them for future use. and let rest for about 30 minutes. the dough should be smooth and eleastic. Place 1 cookie sheet on the lowest rack for 5 minutes. Mix the yeast in 1/2 cup of the warm water. high heat and remove the first ones to a wire rack to cool. the oil.sentex. -.very hot for these little breads. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. The breads will puff up and be lightly browned when they're done. Turn out onto a lightly floured board and knead for 10 minutes. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. shaping each piece into a ball. 1 cup at a time. Shape into a ball. Continue the process until all the breads are baked. Let them cool--rewarm them for serving. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. After 5 minutes. Then stir in 5 cups of the flour. Punch down on floured surface. place the next tray on the bottom for its 5-minute. Do not open the oven during this first baking. remove from oven. Knead each ball for 1 or 2 minutes. but therein lies the secret. add the honey. In a large mixing bowl. stir and set aside to proof.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. turning once to coat the top. When they're done. Back to Bread Recipes http://www. cover. When kneading is finished. The (preheated) oven is set fpr 500 °F. Dust the cookie sheets with cornmeall also in between baking Pita's. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. this recipe is not my own. salt.ca/~mec1995/recipes/breads/pita. you will bake the remaining Pita. Using a floured rolling pin. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. add the remaining 1-1/2 cups of water. cover and let rest for about 30 minutes. mixing vigorously with each addition. adding the additional cup of flour if the dough gets too sticky. and the yeast mixture. place 2 of the circles on each sheet.htm[11-Sep-11 02:34:39] . Dust 2 baking sheets with cornmeal.
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.Whole Wheat Indian Bread Poori . Cover. Divide dough into 8 pieces. Add 1 dough round to oil. dough will sink to bottom. Turn and cook until light brown. When dough starts to rise. Heat to 375 °F.Poori . Keep warm while cooking remaining dough. gently press in center with back of slotted spoon until bread puffs. Dust generously with whole wheat flour and roll into 5-inch-diameter circle.sentex. Pour oil into wok or medium saucepan to depth of 3 inches. Mix in buttermilk.ca/~mec1995/recipes/breads/poori.htm[11-Sep-11 02:34:46] . Back to Bread Recipes http://www. Roll 1 piece into smooth ball (keep remainder covered with towel). about 20 seconds.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Repeat with remaining dough. Place on platter and serve immediately.
Knead until dough no longer sticks to sides of bowl. Add lukewarm milk. Brush with slightly beaten egg. shape each into a long strand. approx. Beat 1 egg and sugar together. salt and some of the flour. Cover. add milk mixture. Add butter. 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. Return to Bread Recipes http://www. 350°F about 30 minutes or until golden brown. Cool. Sprinkle with almonds. Let rise in warm place. Let rise again until doubled in size.sentex. Add cardamom and enough flour to make a soft dough. 85°F until doubled in size.Pulla. Cover.ca/~mec1995/recipes/breads/pulla. Punch down. Braid strands to form a loaf. Stir to mix. Divide into 3 equal parts. stir until dissolved. Makes 1 loaf. Bake in moderate oven. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Coffee bread from Finland Pulla.html[11-Sep-11 02:34:52] . about 45 minutes. Knead vigorously until thoroughly mixed.
Although I don't recommend using that much. 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... but some is necessary) Bake at 350° F. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4.. you don't need all of it.sentex. but that's what the original recipe calls for.ca/~mec1995/recipes/breads/radiobb.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F.berkeley. and to her by her mother. and says the reason she works out is so she can eat it without too much guilt. Grease three 6x3" loaf pans. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. 1/4 cup of less should be plenty. My girlfriend loves it.edu Back to Bread Recipes http://www.htm[11-Sep-11 02:34:58] . so. Do not be fooled by its simplicity. for 50 minutes Relax.
and lightly knead it again for about 1 minute.ca/~mec1995/recipes/breads/raisin-4. 30 minutes.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. approx. Mix the salt. Knead on a floured surface or countertop until smooth for about 10 minutes. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends.htm[11-Sep-11 02:35:03] . raisins. Stirr in the currants.) Fleishmann's Quick-Rise yeast cup Dark brown sugar tsp Salt cup Butter (preferable salt-free) All Purpose Flour Small apple (apple pie type) Large Eggs (room temperature) Raisins (washed and dried) Currents (washed and dried) Put the flour in large bowl. Add the warm water. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. Put the dough mixture in a lightly greased bowl. Remove from pan and cool on wire rack. add the eggs. and yeast with the flour. Bake at 350 °F for 35 minutes or until done. Place each half in a greased and floured loaf pan. Punch the dough down. Roll each half in a rectangle to fit your bread pan. Cream the (softened) butter with the sugar. Cover and let rise again until double in bulk. Devide in half. Add the creamed butter/sugar mixture to the flour.sentex. Back to Bread Recipes http://www. and the apple pieces. Cut the apple in little pieces.
Let cool to room temperature.sentex. Cover. Roll each half to 12x7 inch rectangle. seam sides down. Place in a greased bowl. mashed potatoes (or applesauce). Beginning at short end of each.ca/~mec1995/recipes/breads/raisin-5. I found that when using 2 eggs the bread becomes a bit dry the next day. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. and 2 cups of flour. Cover. let rise again in warm. you can substitute with applesauce. I also started adding half an apple. The one cup of water changed to 1-1/2 to 2 cups hot tap water. let rise in warm and draft free spot until doubled in bulk. to keep the bread moist. Gives a nice look to a slice. for 35 minutes or until done. Back to Bread Recipes http://www. butter. Place. Knead on lightly floured surface until smooth and elastic. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins.Raisin Bread #5 Raisin Bread #5 by Tony van Roon Makes 2 Loaves: 1-1/2 to 2 cups 3 pkgs (25 gram) 1/2 cup 1 tsp 1/2 cup 6 cups 1 3 cups 1/2 cup Hot (not boiling) water * Fleishmann's Active Dry Yeast Sugar Salt Butter or Margarine (softened) + 1 Tbsp vegetable oil All Purpose Flour Small Egg (optional) Raisins Cooked mashed potatoes. Bake at 350 °F. sugar. Works well. * Use tap-water or water reserved from boiling potatoes. Stir in egg. draft free place until doubled in size. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. divide in half. Add remaining water.htm[11-Sep-11 02:35:16] . Remove from pan and cool on wire rack. about 1 hour. It is obvious that the apple and egg should be at room temperature. cut in small pieces. salt. Pinch seams and ends to seal. Remove dough to lightly floured surface. turning to grease the top. roll up tightly as for jelly roll. and enough remaining flour to make a soft dough. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. If you like. blend well. raisins. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. Sprinkle in the yeast. about 1 hour. Punch dough down. about 6 to 8 minutes. stir until disolved.
Allow to rise until double in bulk.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Bake in moderate oven (375°F) about 45 minutes. and yeast which has been softened in lukewarm water. Tony van Roon http://www. Beat thoroughly. Back to Bread Recipes Menu Copyright ©1998. Pour into well-oiled pan.htm[11-Sep-11 02:35:23] .ca/~mec1995/recipes/breads/oatsbred. then beat thoroughly. salt.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. Add cooking oil. Stir until blended.sentex. sirup. Cover and let rise until double in bulk. Allow to stand 1 hour. flour. Pour over rolled oats.
add the dough which has fermented. sugar and salt with milk and cook over moderate heat for about two minutes. Specialty Bread King's Bread. Knead well.ca/~mec1995/recipes/breads/rosca. Yield: one very large ring or twelve to fifteen servings. Bake at 400°F for thirty minutes or longer. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. sprinkle with sugar and dot with small pieces of additional citron. Return to Bread Recipes http://www. Cover with napkin and let stand in a warm place until it is twice its original size. then form into a ball. cover with napkin and allow it to stand twenty-four hours. Knead. Place in a greased pan. Make two incisions forming a cross on the top of the ball and place in a floured bowl. Add two eggs and the orange blossom water. adding the rest of the milk mixture and two more eggs.html[11-Sep-11 02:35:32] .Rosca De Reyes Bread Rosca De Reyes. When the dough is smooth. exclusively for January 6. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Moisten the tope with a brush dipped in remaining egg. Mix butter. chopped 1 lemon rind. add citron. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size.sentex. chopped 1 candied orange peel. Mix thoroughly with the flour and when lukewarm. Shape dough into a large circle with a hole in the center. 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. orange peel and lemon rind. mixing it a little at a time with the flour. Dissolve yeast in lukewarm water and pour into center of mound.
o Set mixture in a warm place and let rise until light and full of bubbles. o Let rise until light. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Kneed for 10 to 12 minutes and shape into several loaves. Elida. the sugar and the corn meal over the potatoes. This requires about 1-1/2 hours.htm[11-Sep-11 02:35:38] .ca/~mec1995/recipes/breads/saltrb. o Bake at 350°F for about 1 hour. this sponge should be the consistency of cake batter. Mrs. Stir until ingredients are well blended. Back to Bread Recipes Menu Copyright ©1998. Brunk. G. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Wayneboro. o Add boiling water and stir until salt has dissolved.sentex. VA.H. Add to it the soda. add shortening. Allow mixture to stand at room temperature from noon to the following morning. o Add milk and remaining flour to sponge. Sprinkle 1 tablespoon salt. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. Tony van Roon http://www. remaining salt and 5 cups of flour. o Then drain off liquid. o Scald milk and cool to lukewarm.
.htm[11-Sep-11 02:35:42] . 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. then cool on rack. Preheat the oven to 400°F and bake the bread 10 minutes. If it isn't light in texture. Reduce the heat to 350°F and bake 25 to 30 minutes more. Bobbs-Merrill Co. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. Rombauer & Becker. Tony van Roon http://www.sentex. Scald: o 3 cups milk Pour it o 2 o 5 o 1 over: tablespoons sugar tablespoons lard tablespoon salt Stir in: o 3-1/2 cups sifted all-purpose flour Stir in the corn mixture.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. 90 to 95°F. but not stiff. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. it is useless to proceed as the bread will not rise properly. Watch it for if it gets too high. it may sour. Test for doneness. covered. in a warm place. Keep water warm this full length of time. Back to Bread Recipes Menu Copyright ©1998.ca/~mec1995/recipes/breads/saltcb. By then it would be light and have a number of small cracks over the surface. cover and let rise until it has doubled in bulk. until it ferments. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth.
Rolled Oats Bread
Salt Rising Potato-Bread
by Tony van Roon
"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"
Makes three 5x9-inch loaves A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says, "Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese aroma.
Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal Add and stir until salt is dissolved: o 4 cups boiling water
Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain the liquid into a bowl and add, stirring until well blended:
o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour
Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.
Scald: o 1 cup milk When lukewarm, add: o 2 tablespoons butter Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour
Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour Back to Bread Recipes Menu
Copyright ©1998, Tony van Roon
Indian Maiden Bread, Squaw Bread
Indian Maiden Bread
by Tony van Roon
"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."
Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour cups rye flour cornmeal melted butter
Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify. Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done. Click here for the word ~Squaw~ Back to Bread Recipes
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. cups coarsely chopped pecans (or your favorite nuts)
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts. Preheat oven to 350° F. Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes
Student Beer Bread
Student Beer Bread
by Tony van Roon
Makes 1 large Loaf:
3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup 12 ounces beer butter
Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount of effort and hassle. Well, here it is! In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer (room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins if available. This bread can't go wrong. Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon as it's removed from the oven, rub the top and the sides with butter. That's it, sit back and enjoy a warm slice of Tony's Beer Bread! Back to Bread Recipes Copyright © Tony van Roon
Cut the butter into small pieces and drop into the flour mixture. Combine the flour. Grease a 9x5x3-inch loaf pan.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. or until a straw inserted into the center comes out clean. continue stirring until dissolved and blended. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. sugar. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. sugar.ca/~mec1995/recipes/breads/sunday. Stir with a fork to mix all dry ingredients well. add the jam or preserves and milk. 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. baking powder. whisk until the mixture is blended smooth. Stir and bring to a simmer. Meanwhile. and salt in a large mixing bowl. and jam in a pan. Back to Bread Recipes Sunday Loaf http://www. Spoon into the loaf pan and bake for about 1 hour 15 minutes. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.htm[11-Sep-11 02:36:23] . Beat the eggs well in a small bowl. Using your fingers or a pastry cutter. Strain and then spoon the glaze over the loaf after it has cooled on the rack. make the glaze by combining the butter.sentex.
Punch down. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. but it looks better if baked as so called free-loaves. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk.htm[11-Sep-11 02:36:32] . and salt. Cool on wire racks. Add a bit more white flour if the dough is too sticky. Place in a greased bowl and turn once to coat the top. In a cup or bowl. Beat well.sentex.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. Shape as desired--oval.ca/~mec1995/recipes/breads/limpa. butter. Stir in the rye flour gradually. round or square--and place on greased baking sheets. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. On a lightly floured board or countertop. mixing with each addition until all 3 cups are stirred in. Back to Bread Recipes by Tony van Roon http://www. Cool to lukewarm. Then gradually add the white flour to make a soft dough. knead the dough for about 10 minutes. Or bake in the normal baking pans if you like. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. then stir in the honey. Bake at 400 °F. dissolve the yeast in the ½ cup of warm water and add to the first mixture.
or sound hollow when you tap on top of the bread. Mix all ingredients together until smooth. dusted with cornmeal. Knead by your own method or use a dough kneeder. Stir in the molasses. Make four ¼" deep diagonal cuts in the top of the loaves. Back to Bread Recipes http://www.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. orange rind and seeds. If the dough is sticky or too soft. The breads will shrink a little from the sides of the pan when they are done.ca/~mec1995/recipes/breads/swed-rye. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast). Shape the dough into two slightly flattened ovals and put on a greased baking sheet. just leave it out or replace with something you like.sentex. sugar. add a little more flour. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Bake in preheated oven at 375 °F for about 35 minutes. Leave the dough in the bowl and cover the bowl with plastic wrap. then let rise on a draft free spot for about 45 minutes. Let rest for a minute. Add the flours and butter. then stir until dissolved. Enjoy! NOTE: If you don't like the taste of anise.htm[11-Sep-11 02:36:38] .
do not overmix. shredded Method: •1 Combine the cornmeal. salt. Blend only until mixed. Return to Bread Recipes http://www. pepper. baking soda and baking powder.ca/~mec1995/recipes/breads/texmex. Combine the remaining ingredients and add to the first mixture. •2 Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. flour.html[11-Sep-11 02:36:48] . sugar.sentex.Tex-Mex Cornbread Tex-Mex Cornbread This is what you eat with chilli! Ingredients: •1 cup cornmeal •1/3 cup all-purpose flour •2 tablespoons sugar •1/2 teaspoon salt •1 dash black pepper •2 teaspoons double-acting baking powder •1/2 teaspoon baking soda •2 eggs beaten •1 cup buttermilk •1/2 cup vegetable oil •8 3/4 creamed corn •1/3 cup yellow onions minced •2 tablespoons hot chili peppers minced •1 tablespoon green peppers minced •1 tablespoon pimientos minced •1/2 cup cheddar cheese. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.
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. 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.ca/~mec1995/recipes/breads/raisin6..sentex.. Add ingredients in order given.html[11-Sep-11 02:37:04] .
Back to Bread Recipes http://www. Add the remaining 5 to 6 cups of flour. until the dough is the consistency of cookie dough. Blend in mixer on low speed until thoroughly mixed.100% Whole Wheat Bread 100% Whole Wheat Bread.sentex. Knead for 10 minutes on low speed. Put into 4 large breadpans that have been greased with a solid shortening. honey.ca/~mec1995/recipes/breads/wwbread. Cover and let rise in a warm place until the dough has increased by one-third in bulk. Preheat oven to 350 degrees F. bake for 40 to 45 minutes or until loaves test done. If you're kneading the bread by hand the dough has to be double. 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. Sprinkle the yeast on top. water. Lightly oil hands and counter top and mold dough into 4 loaves. Add the yeast mixture. When dough has increased by one-third (or double if kneaded by hand).htm[11-Sep-11 02:37:20] . Do NOT stir! Set aside. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Remove the breads from pans when they're done and cool on wire racks. and oil. #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. In a mixer bowl. 1 cup at a time.
sentex. Remove the breads from pans when they're done and cool on wire racks. put butter or oil. can be made without egg. Preheat oven to 400 °F. Tip: With all bread baking. Add the yeast mixture. 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. Beat with a whisk. cover with a towel. Turn out onto floured surface. (cover with aluminum foil the last 10 minutes to prevent burning). milk.htm[11-Sep-11 02:37:56] . #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. spoon. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Place the dough in a greased bowl. egg. Set aside to proof. In a large bowl. Add enough flour to make a soft. I use the regular 2% kind. I put a cup with water in the back corner of the oven which really helps the baking process. Cover with the bowl and let it rest for 10 minutes. ** This bread. turn once to cover the top. and knead for a about 2 minutes. Let cool to lukewarm.Whole Wheat Bread II Whole Wheat Bread. and most others. * Modified for regular milk from non-fat dry milk. Bread will sound hollow when tapped with fingers. Back to Bread Recipes http://www. molasses. or mixer. Place in greased bread pans. and 4 cups of flour. cover and place in a warm spot to rise double in bulk for about 1 hour. punch down. This recipe was original posted with two large eggs and I have modified it for 1 small egg. Then bake for about 35 minutes or until done. workable dough. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. and salt.ca/~mec1995/recipes/breads/wwbread2. especially electric ovens.
I find it much easier to work with. instead) 1 lemon .yellow (golden) raisins 50 gram . seedless (about 1-1/2 cups) 50 gram .REAL (no-salt) butter 150 ml . If not. So. and the 25 grams yeast (3 packages). don't worry about it.grated rind from 1 lemon 1 egg . quick-dry-yeast is in. like cranberry. If the yeast is foaming you can proceed with the recipe. It also keeps in the refrigerator for about a year. Substitute the 50 grams fruitmix for something else of your choice. Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. or 1-1/2 cups) 150 gram .2% warm milk (about 4 oz. or 2 large loaves 150 grams is approximately 1 cup 500 gram .sentex.dark brown sugar (1/2 cup) 150 gram . Wash the raisins and the currants and let it soak in hot water for 10 minutes.fruitmix (optional) (use apple. (about 1 cup) 200 gram .large 8 gram . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. I use chopped up apple myself because it keeps the bread moist after baking. sifted (about 3-1/2 cups) 25 gram .raisins (Thompson). Dissolve the sugar into the warm water. your yeast is no longer good and needs to be replaced. Proof the yeast first: 1 cup water. Then drain and dry everything with tea towels or paper towels and set aside.htm[11-Sep-11 02:38:21] .Kerst Stol(Dutch) . apple. cranberry.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.salt (1/4 tsp) 100 gram . etc. http://www.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . or orange.ca/~mec1995/recipes/breads/stolle.all purpose white flour. by Tony van Roon Makes 1 very large. Neither I or my family like fruitmix so we never use it. Heat the water to about 100 °F. 2 TBSP white sugar.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .currants. If you don't have lemon-rind you can leave it out.Christmas Bread(English) Family recipe since 1975.
Mix thoroughly with the sugar.) Moisten the edges of the oval shaped dough with a bit of water or milk. brown sugar (you can use white sugar if you wish). Add the egg. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). raisins. Knead until the dough feels smooth. Add more milk (or flour) as needed. 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. Flatten the dough to an oval shape and about 1 inch thickness. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. Unless a real dough-kneader is used (like KitchenAid). it is the only way to 'feel' the consistency of almond paste. About 10 minutes before serving. Starting in the middle of the flour. Put the second rack with the bread just below the middle of the oven. After the 20 minutes. Let it rise again on a draft-free spot for another 45 minutes. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Almond Paste: Also an old family recipe. Or use this as a base to make Marzipain. (NOTE: it is difficult to really specify. If you can. Optional: (Instead of brushing with water and melted butter) before baking.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). fluffy and not too sticky. Bake with the top of the bread just below the middle of the oven (if possible. how much almond past to use. 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. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. and bake for another 10 minutes. don't worry about it). and the optional fruitmix. if not. A bit thicker is okay but not thinner or the dough mixture will not rise properly. in grams. and lemon rind in a large bowl. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. Mix the sifted flour with the salt. This recipe is for one large bread or two smaller ones. lemon rind. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. the lemon rind and halve of the lemon juice. Mix it using your hand. 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.sentex. add the egg and yeast mixture. 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.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. Use whatever amount you feel is right for your bread or about 1-inch diameter. Don't make it too dry. 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.htm[11-Sep-11 02:38:21] .ca/~mec1995/recipes/breads/stolle. It is really easy. mix the dough preferable by hand. Let it rest for about http://www. Mix the dough with the currants. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. A couple of minutes before the end of the baking time brush the top with water. 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. Then bake as stated above. try to make the almond paste yourself instead of the store bought crap. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. A bit sticky is fine.
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. dry is good but not so dry that it crumbles and not stick together. Back to Bread Recipes Copyright © 1975 . by Tony van Roon http://www. However. Then start kneading it again with your hand until it is firm. so watch it! Give the sugar another 10 minutes to absorb the fluids.Weinacht Stolle (Christmas Bread) 10 minutes. Just add 1 spoon at a time until the paste is firm. Personally. and by family tradition. This will happen faster than you think.sentex.ca/~mec1995/recipes/breads/stolle. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). Don't make the mixture too wet with the lemon juice. use it to make Marzipain. 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.htm[11-Sep-11 02:38:21] . If you have almond paste leftover.Traditional family recipe.
about 8 minutes. Return to greased bowl. about 2 minutes. then drain it and put it in the oven with the bread to create steam. about 2 minutes. Arrange seam side down on prepared sheets.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. starting at one long side. Brush with egg glaze. Cool on racks before serving. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Punch dough down and knead on lightly floured surface until smooth. 4 cups flour and salt and beat until smooth. adding more flour if necessary. Grease baking sheets and sprinkle with cornmeal.sentex. about 45 minutes. about 3 minutes. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Bake 10 minutes. turning to coat surface. Let rise until almost doubled in volume. Punchy dough down and knead on lightly floured surface until smooth. Pat each into 4x7-inch rectangle. about 35 minutes. Pinch seams to seal. about 2 hours.htm[11-Sep-11 02:38:25] . Preheat oven to 475°F. Mix until smooth and elastic. Let stand 5 minutes. spacing 3 inches apart. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. stir to dissolve. Cover with damp towel. Divide into 12 pieces. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom.) Grease large bowl and add dough. Roll up jelly roll fashion. Remove brick from water and place in oven. turning to coat entire surface.ca/~mec1995/recipes/breads/fr1-bred. Make 3 diagonal slashes in loaves. (Dough can also be mixed and kneaded by hand. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky." 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. Back to Bread Recipes Menu Copyright ©1998. Let rise at room temperature 8 hours. Tony van Roon http://www. Add remaining water. This gives the loaves a firm crust.
then add the honey and salt. using only enough additional flour to knead into the dough if it becomes too sticky. Add more flour until a stiff dough is formed. Back to Bread Recipes http://www. until doubled in bulk (about 1 hour).htm[11-Sep-11 02:38:28] . Preheat oven to 350 °F.sentex. Turn dough out onto a lightly floured board and divide it in half. cool on wire racks. Knead well. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Bake for about 40 to 45 minutes for crusty loaves. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). slash each one diagonally 1/4 inch deep about 2 inches apart. golden brown crust. Cover with a piece of butter wax paper. then knead each piece well until all the air bubbles have been worked out.ca/~mec1995/recipes/breads/raisin-1. tapering at the ends. Add the foaming yeast mixture. until the dough is smooth and elastic. 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. pour in 1-1/2 cups of tepid water. Cover and set aside until it foams and doubles in volume. When done. and beat in 2 cups of the flour. kneading them right into the dough. Cover lightly with a towel and set aside in a warm place. greased bowl. Shape the dough into a ball and place in a warm. about 8 to 10 minutes. free from drafts. In a large mixing bowl. Now shape into 2 long loaves. add 1/2 cup of the drained raisins to each of the balls. Turn out onto a lightly floured board.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. Before putting the loaves in the oven. Before shaping the loaves. Add 1/2 teaspoon of honey and stir. Cover mixture and let stand for a few minutes. mixing well after each addition.
baking powder and cornmeal together.sentex. Beat-up very quickly and bake in a large buttered pan in a very hot. Add melted butter and milk. oven. Mix sugar with beaten eggs.htm[11-Sep-11 02:40:35] .ca/~mec1995/recipes/breads/corn9. 450 °F. salt. Return to Bread Recipes Menu http://www. Sift the flour.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.
Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Stir the flour and sugar together and mix with the bananas.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. Serve cold with cream cheese.sentex.htm[11-Sep-11 02:40:40] . Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. oil.ca/~mec1995/recipes/breads/fiddles. Pour into a greased and floured loaf pan. and eggs. if desired. Bake for 1 hour at 325°F. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Fold in the nuts. until golden brown.
Return to Bread Recipes http://www. 3) Add warmed milk. Now taking the first strip. Brush with butter again.sentex. cinnamon.html[11-Sep-11 02:40:49] . 2) In a large bowl. orange zest and raisins. 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.Gatah. While stirring continually allow it to brown just slightly. Roll out each ball fairly thin and brush with melted butter. Press down on rounds and flatten to about 3/4 inch. Brush the tops with melted butter and sprinkle with sesame seeds. divide evenly into six balls. mix together eggs and 3/4 cup sugar. roll out until it is just under the size of a cookie sheet. walnuts. yeast and butter. Let the dough rise covered for about 30 minutes. melt the butter and then add the flour. With a sharp knife. Mix in well. Orange zest cup butter [melted] cup granulated sugar cup brown sugar FILLING: 1-1/2 1-1/2 1-1/2 1 1 1/2 1 1/4 Method for Bread: 1) Dissolve yeast in 1/2 cup warm water. then place on a cookie sheet. Armenian Sweet Rolls Gatah. Take off heat and let cool for about 5 minutes. If dough is sticky. 4) To this mixture add flour and knead the dough. lubricate hands with a little butter or oil. 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].ca/~mec1995/recipes/breads/gatah.25 minutes or until just golden brown. When dough is smooth. Cover and let rise for about 90 minutes. top to center and bottom to center. cut the roll into 1-1/2 inch rounds. then from the bottom to center. Fold dough from top to center. Add sugars. Place aside and repeat with all six balls. 5) Roll up the filling covered dough from the bottom like a jelly roll. and then fold again. Let cool before using. Now spread the filling over the rectangular piece of dough and evenly spread the filling. Method for the Filling: 1) In a large skillet.
This action might not be possible to undo. Are you sure you want to continue?