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