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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
1/3 tsp. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last.ca/~mec1995/recipes/bm-bread/broden. Light setting (or the equivalent setting for your machine). 1 tbs. 2/3 tsp.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp.sentex. May 1996 . 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. slice and toast for a real treat in the morning. If any is left over and gets cold. 1 cup 1 cup 1 tsp. 2 cups 2 cups 2 tsp. 3 cups 1-1/2 tsp. Push Start. Medium 1 cup 1-1/2 tbs. 2 tbs. Select Basic Wheat cycle. Sprinkle a little cornmeal on the dough after the second rising. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. try toasting it.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 1/3 tsp. This bread tastes best when served warm. Raisin Bread Cycle. 1/4 tsp. 1/2 tsp.htm[11-Sep-11 02:19:34] . 1/2 med.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. April 1996 . Select: Sweet or Basic Medium cycle. Cool. Apples add moisture to the dough. 1-1/2 tbs. 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. Large 1-1/3 cups 2 tbs. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. 1/2 tsp. so a little flour may have to be added to adjust the consistency.
add 1 or 2 tablespoons water. loaf) This is a delicious and moist bread. check mixture. James wrote: This is one of my favorite.Buttermilk Cheese Bread (Makes 1-1/2 lb. 1996 .Bread Recipes for the Breadmachine March 1996 . 1996 . loaf) This recipe was sent to us by. If too dry. Note #2: Moisture in dried fruit varies.sentex. with a great aroma. and milk at 75-85 °F.htm[11-Sep-11 02:19:34] . Back to the Kitchen http://www.ca/~mec1995/recipes/bm-bread/broden. Feb.Mixed Fruit Bread (Makes 1-1/2 lb. 1-1/3 cups water 2 tablespoons butter or margarine.Honey and Oats Bread (Makes 1-1/2 lb. add additional flour. 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. loaf) Do not use timer with this recipe. so it keeps well.. Jan. 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. James Patelli (jpatelli@digital. If too wet. but more important a great taste. The acid in the buttermilk also retards the growth of mold. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. 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:.net).LIGHT BAKE Note#2: all ingredients at room temp. so 10 to 15 minutes after adding the fruit.
1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups 1 Tablespoon butter or margarine 2 Tablespoons 3/4 teaspoon salt 1 teaspoon 1 large egg(s) 1 2-3/4 cups All Purpose flour 3-1/2 cups 2 Tablespoon sugar 2 Tablespoons 1/2 Tablespoon Honey 1 Tablespoon 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons 2 teaspoons grated orange rind 1 Tablespoon Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. The milk was preheated a bit to make the dough rise better and bigger. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). Same for the 1 pound variety although I don't have a picture. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. Add ingredients to the bread machine pan in the order suggested by the manufacturer. the 1-1/2 pound version turned out quite well. Remove bread from pan. For best results. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. I owe it all to my sister-in-law. add 1 tablespoon of finely shredded lemon or orange peel with the flour. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. For a refreshing hint of citrus. In regards to the orange. Recommended cycle: Basic/white bread cycle. This recipe was overhauled and revamped on 9-20-2003. medium/normal crust color setting. use the California type oranges. cool on wire-rack. Bing van Kampen.ca/~mec1995/recipes/bm-bread/bm-egg.sentex. 2003 http://www.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. All in all a lot of work to re-figure out this recipe.htm[11-Sep-11 02:19:40] . The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left.
htm[11-Sep-11 02:19:46] . add 1 tablespoon gluten to either size recipe. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. which comes in handy when making whole grain breads. texture. If you like. substitute dill or fennel seed for the carway seed. (If basic/white bread setting is used. whole grain. Gluten is available in the health food store or if lucky in your local supermarket. try adding gluten to whole wheat. Back to Bread-Machine Recipes http://www. light or medium/normal crust color setting. 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.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. See adding gluten tip below. Add ingredients to the bread machine pan in the order suggested by the manufacturer. and structure.ca/~mec1995/recipes/bm-bread/bm-rye. If your machine lacks this cycle. cool on wire-rack. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle.sentex. Remove bread from pan. The time-bake feature can be used. and rye bread recipes to improve loaf height.5 pound recipes.
if should form a soft.see Adjusting Dough Consistency tip below. (Yogurts vary in moisture content. if necessary add enough water to get the desired consistency before measuring. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack.) Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry.Basic Sourdough Bread Basic Sourdough Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup 1/4 cup water 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 2 cups bread flour 3 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. If dough is too soft of sticky. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. Back to Bread Machine Recipes http://www.htm[11-Sep-11 02:19:50] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. smooth ball around the blade. add additional bread flour. Adjust dough consistency -. until dough is of the right consistency. medium/normal color setting. -Before trying the timed baked feature.ca/~mec1995/recipes/bm-bread/bm-sbred. add additional liquid. adding the yogurt with the milk. measure the starter while it's chilled. then let it come to room temperature before using it. -To assure accuracy. It will start to rise. Time-bake feature can be used. Add ingredients to the bread machine pan in the order suggested by the manufacturer.sentex. 1 teaspoon at a time.
If dough is too stiff or dry. medium/normal color setting. adding sourdough starter with the yeast. Adjust dough consistency -. until dough is of the right consistency.sentex. 1 teaspoon at a time. smooth ball around the blade. add additional liquid. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. if should form a soft. 1 teaspoon at a time.see Adjusting Dough Consistency tip below.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 -. Back to Bread-Machine Recipes http://www. add additional bread flour.htm[11-Sep-11 02:19:57] .San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer.) Recommended cycle: Basic/white or French bread cycle.ca/~mec1995/recipes/bm-bread/bm-sdb. If dough is too soft of sticky.
Here is my favorite combo: red or yellow pepper. 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.(see Adjusting Dough Consistency tip below). If necessary. remove dough to lightly floured surface. Recommended cycle: Dough/manual cycle. Add pineapple to make it 'Hawaiian'. Baking time will vary with the pizza-size and selected toppings.sentex.htm[11-Sep-11 02:20:04] . Bake at 425°F for 20 to 25 minutes or until done. When cycle is complete. Adjust dough consistency -. mushroom. knead in additional flour to make dough easy to handle. sprinkle lightly with cornmeal. Back to Bread-Machine Recipes http://www. and mozzarella and cheddar cheese mix. tomato.ca/~mec1995/recipes/bm-bread/bm-bpizz.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Lightly oil the pizza pan(s). red onion.
Cover with damp towel.ca/~mec1995/recipes/bm-bread/bm-chall. Divide dough into two pieces. Place ropes on greased baking sheet. Divide dough into two pieces.Basic Bread Machine Add water. the other about 1/3 of the dough. Lightly beat egg http://www. Sprinkle with poppy seeds or sesame seeds if desired. Divide remaining piece into 3 equal pieces. draft-free place until almost doubled in size. Place ropes on greased baking sheet. Remove to rack and cool when done.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. knead in enough flour to make bread easy to handle.htm[11-Sep-11 02:20:13] . Select Sweet Bread cycle. Repeat to end. Repeat to end. Divide the larger piece into 3 equal pieces. let rise in warm.) Remove from sheet and cool on wire rack. one about 2/3 of the dough. remove dough to a lightly floured surface. Divide the larger piece into 3 equal pieces. braid. flour. roll into 12" ropes. (Total baking time approximately 25-30 minutes. egg. Braid by bringing left rope under center rope. Pinch ends firmly to seal and to secure to large braid. lay it down. Pinch ends to seal. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Place smaller braid on top of larger braid. After bread has baked at 375 °F oven for 15 minutes.sentex. let rise in warm. the other about 1/3 of the dough. When cycle is complete. brush over braids. cover loosely with foil to prevent excess browning. 15-20 minutes. Bring right rope under new center rope. If necessary. Pinch ends firmly to seal and to secure to large braid. lay it down. Lightly beat egg yolk and one tablespoon of water. Place smaller braid on top of larger braid. Pinch ends to seal. Select dough/manual cycle. remove dough to a lightly floured surface. lay it down.Challah for the Breadmachine Challah -. When cycle is complete. Bring right rope under new center rope. lay it down.tastes like cake by Dick Hanson Ingredients -. If necessary. braid. draft-free place until almost doubled in size. knead in enough flour to make bread easy to handle. roll into 14" ropes. margarine. Braid by bringing left rope under center rope. roll into 14" ropes. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. Select dough/manual cycle. roll into 12" ropes. one about 2/3 of the dough. Cover with damp towel. sugar. salt and yeast to bread machine in order recommended by manufacturer. Divide remaining piece into 3 equal pieces. 15-20 minutes. 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 -.
sentex.ca/~mec1995/recipes/bm-bread/bm-chall. Sprinkle with poppy seeds or sesame seeds if desired. Remove from sheet and cool on wire rack. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). cover loosely with foil to prevent excess browning. Total baking time approximately 25-30 minutes. Back to Bread-Machine Recipes http://www. brush over braids.Challah for the Breadmachine yolk and one tablespoon of water. After bread has baked at 375 °F oven for 15 minutes.htm[11-Sep-11 02:20:13] .
total carbohydrate 32g.ca/~mec1995/recipes/bm-bread/bm-chery. 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. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too stiff or dry. dietary fiber 2g. If dough is too soft of sticky. sodium 223mg.htm[11-Sep-11 02:20:23] . toasted 1/3 cup 2 cups Bread flour 3 cups 1-1/2 teaspoons Bread machine yeast 2 teaspoons ------------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. Back to Bread-Machine Recipes http://www.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. fruity flavor to this tender nut loaf. 1 teaspoon at a time. Adjust dough consistency -. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. if should form a soft.sentex. recipe): calories 194. add additional bread flour. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. smooth ball around the blade. saturated fat 1g. Nutritional information per serving (1/12 of 1 1/2-lb. cool on wire-rack. until dough is of the right consistency. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. protein 7g. Remove bread from pan. 1 teaspoon at a time. cholesterol 22mg. total fat 4g.(see Adjusting Dough Consistency tip below). Stir a couple of times and check often or they will burn. add additional liquid. light or medium/normal crust color setting.
warm butter or margarine. This is supposed to be a soft and sticky dough. Use Light or Medium crust color. Do not add flour. 2mg iron. Select Sweet or Basic/White cycle. adding ingredients to bread machine pan in the order recommended by the manufacturer. PER SERVING: 250 calories. 2g dietary fiber.Sun-Maid Growers of California .ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Remove baked bread from pan and cool on wire rack. 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.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. cut-up egg. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. as the bread will become tough.sentex.htm[11-Sep-11 02:20:31] .) Sun-Maid Growers of California HTML Copyright © 1996 .ca/~mec1995/recipes/bm-bread/cinnamon. 4g fat. 340mg sodium. 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. 7g protein. 47g carbohydrate. (Each one pound loaf makes 8 servings.
devide dough in half and roll each half into a 10x8 inch rectangle. and yeast to bread machine pan in the order suggested by manufacturer. Pinch the seams and ends to seal. or pasta. Ofcourse. remove dough from machine to a lightly floured surface. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. about 10 to 15 minutes. With a sharp knife. bread flour.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. Cycle: Use the dough/manual cycle. draft-free place until almost doubled in size. this is optional. 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. cool on wire rack. To give it an Italian flair. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. on a greased baking or cookie sheet sprinkled with cornmeal. If necessary. switch positions of sheets halfway through baking). Cover and let rise in warm. Roll dough into a 15x10 inch rectangle. knead in enough flur to make dough easy to handle. Lightly beat egg white and 1 tablespoon water.] Beginning at long end. chewy bread to serve with soup. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped.htm[11-Sep-11 02:20:38] . Taper ends by gently rolling back and forth. brush some of the egg-white mixture over top of each loaf. roll up tightly as you do for a yelly roll. salt. Bake at 375°F for 20 minutes. Brush again with remaining egg white mixture. Place each loaf. Remove the bread(s) from the sheet(s). [For 1½ pound recipe. When cycle is complete. stew. Select dough/manual cycle. This will give it the traditional 'shine' on the Classic French Bread(s). seam side down.sentex. Lightly brush each loaf with the vegetable oil. Bread-Machine Recipes http://www. (For even browning when baking two loaves.ca/~mec1995/recipes/bm-bread/bm-frenc.
(see Adjusting Dough Consistency tip below).sentex. texture and structure. Using Gluten: Gluten. medium/normal crust color setting. it can be found in health food stores and maybe your local supermarket. add additional bread flour. until dough is of the right consistency. Remove bread from pan. Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack. Bread-Machine Recipes http://www. 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. add additional liquid. smooth ball around the blade.ca/~mec1995/recipes/bm-bread/bm-muffi. Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:21:31] . If dough is too stiff or dry.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. Adjust dough consistency -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. if should form a soft. a protein product from flour. 1 teaspoon at a time. If dough is too soft of sticky. improves loaf height.
1 teaspoon at a time. add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-white. If dough is too stiff or dry. 1 teaspoon at a time. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.htm[11-Sep-11 02:21:39] . Remove bread from pan. medium/normal crust color setting. If dough is too soft of sticky.Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do NOT make loaves larger than recommended by the manufacturer! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. until dough is of the right consistency. Adjust dough consistency -.(see Adjusting Dough Consistency tip below). cool on wire-rack.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. Bread-Machine Recipes http://www. if should form a soft. add additional liquid.
make indentations in top of dough. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. 2g dietary fiber. 2mg iron.ca/~mec1995/recipes/bm-bread/focaccia. PER SERVING: 195 calories.) Sun-Maid Growers of California .htm[11-Sep-11 02:21:46] . 295mg sodium. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. (Each one pound loaf makes 8 servings. Using the handle of a wooden spoon or your fingertips.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. Cut into wedges. 5g protein. adding ingredients to bread machine pan in the order recommended by the manufacturer. 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. Place on cookie sheet. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Lightly grease a large cookie sheet.HTML Copyright © 1996 . * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. 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. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface.Sun-Maid Growers of California .ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Heat oven to 400 °F.sentex. Bake for 18 to 25 minutes or until lightly browned. 4g fat. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 35g carbohydrate. Select Dough/Manual cycle.
sentex. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. 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.ca/~mec1995/recipes/bm-bread/glufree1. For the first 5 minutes or so of the mixing cycle.html[11-Sep-11 02:21:58] . 1 Gluten-free bread.Gluten-free bread.
ca/~mec1995/recipes/bm-bread/glufree2.html[11-Sep-11 02:22:03] . • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. • I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife.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. Return to Bread Machine Recipes http://www. It freezes well. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.sentex. Use single rise setting.
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. Sprinkle brown sugar in each pie plate and over the dough. Cut into 1 inch slices and place in pie plates. Freezes very well. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Bake in 350° F.ca/~mec1995/recipes/bm-bread/rolls-2. 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. Back to the Kitchen http://www. Cover and let rise for about 2 hours.htm[11-Sep-11 02:22:08] . Cool. Spread the rest of the melted butter onto the dough. oven till golden brown on top.sentex. Sprinkle cinnamon over the dough. Serve warm with butter. Remove and roll out onto a floured surface in a rectangle shape. Roll up the dough length wise to make a long rope.
until dough is of the right consistency. Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. If dough is too stiff or dry. cool on wire-rack. Adjust dough consistency -. smooth ball around the blade. Add ingredients to the bread machine pan in the order suggested by the manufacturer. if should form a soft. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too soft of sticky.(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:22:12] .ca/~mec1995/recipes/bm-bread/bm-herb. add additional bread flour. add additional liquid. 1 teaspoon at a time. medium/normal crust color setting. Remove bread from pan. Back to Bread-Machine Recipes http://www.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. Herb used is 'Spice Islands Italian Herb Seasoning'.sentex.
Lightly oil the pizza pan(s).(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:22:22] . Roll or press to fit into prepared pan(s).Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Back to Bread-Machine Recipes http://www. Adjust dough consistency -. When cycle is complete. ----------------------------------------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. knead in additional flour to make dough easy to handle. remove dough to lightly floured surface. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Recommended cycle: Dough/manual cycle. Dough can be prepared in 1 1/2 and 2 pound machines. If necessary. Baking time will vary with the pizza-size and selected toppings. sprinkle lightly with cornmeal.ca/~mec1995/recipes/bm-bread/bm-mpizz. Bake at 400°F for 20 to 30 minutes or until done.sentex.
Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 230mg sodium. PER SERVING: 205 calories. If you prefer a higher-volume.htm[11-Sep-11 02:22:34] . toasted cornmeal wheat germ.) Sun-Maid Growers of California -. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.ca/~mec1995/recipes/bm-bread/multi. adding ingredients to bread machine pan in the order recommended by the manufacturer. dense lower-rising loaf of bread. Remove baked bread from pan and cool on wire rack. 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. California This is a low-rising. 6g protein. lighter bread. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 1/2 cups 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon 1 tablespoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. 41g carbohydrate. Note: This is a heavy. 2g dietary fiber.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid.HTML Copyright © 1996 . 3g fat. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).sentex. (Each one pound loaf makes 8 servings. Select Sweet or Basic/White cycle. M easure carefully. 2mg iron.
ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. (Each one pound loaf makes 8 servings.ca/~mec1995/recipes/bm-bread/molasses. adding ingredients to bread machine pan in the order recommended by the manufacturer.Sun-Maid Growers of California . 2g dietary fiber. Remove baked bread from pan and cool on wire rack. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 5g protein. This bread will soon become one of your favorites. Use Light or Medium crust color.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. 3mg iron. 300mg sodium.htm[11-Sep-11 02:22:39] . 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. PER SERVING: 195 calories. Select Sweet or Basic/White cycle. 2g fat. HTML Copyright © 1996 .sentex. 40g carbohydrate.) Sun-Maid Growers of California.
sentex. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. cool on wire rack.ca/~mec1995/recipes/bm-bread/bm-pump. Back to Bread-Machine Recipes http://www.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer.htm[11-Sep-11 02:22:45] . Select dough/manual cycle. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer. Remove bread from pan.
I haven't tried it yet. Remove bread from oven.htm[11-Sep-11 02:22:55] . you don't get the complexity of flavor as with a culture. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). vinegar 2 t. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. and form into 2 oblong loaves. beat 3 minutes at medium speed. Place dough in greased bowl. and next 4 ingredients. flour. but that's life. 1 T. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. Cover. sour cream and vinegar to flour mixture Blend at low speed until moistened. sugar 2 T. make 5 (1/4" deep) diagonal slashes on top of each loaf. Divide dough in half. Oh sure. This bread is great. eat egg white and water. cover loosely with plastic wrap. Immediately remove from cookie sheet. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. Bake 25 minutes. wheat germ 1 c. warm water (120-130 deg) 2 T. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. blend well. Comments or questions? Write to me at sue@interport. In a small bowl. flour 1 c. dairy sour cream.sentex. about 5 minutes. water 2 t.net.you get the sour taste and a very crusty bread without the fuss. With a sharp knife. let rise in warm place until light and doubled in size. and brush with egg white mixture. combine 1-1/2 c.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). QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. poppy or sesame seeds In a large bowl. room temp. about 15 minutes. Place on greased cookie sheet.ca/~mec1995/recipes/bm-bread/fauxbred. Heat oven to 375 °F. ginger 2 pkgs. salt 1/2 t. Add water. Bake an additional 5-10 minutes. Sprinkle with seeds. Back to Sourdough Menu http://www. On floured surface.
Stir in brown sugar and yeast. HarperCollins Books. 4. or after 40 min from "start" for Toastmaster) add the raisins. === Notes === *TM indicates amounts I used for the Toastmaster. 2. Heat milk to 105-115°F. I soften/partially melt the butter (or margarine.ca/~mec1995/recipes/bm-bread/welsh.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 1.5 tsp 2-1/4 tsp 1 c 1. and National. which typically takes less liquids than other machines.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. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. which is what I really use) in the microwave before adding. let stand about five minutes. 3. egg white.sentex. Rosenberg.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. Slashing the top before baking seems to help. 3. Let stand about 30 min. till foamy. until the mixture thickens. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. 2. if using. Sanyo. 1994) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bread Machine Version (conventional instructions follow) Ingredient small loaf distilled white vinegar 1 tsp milk 2/3 c brown sugar 2 T whole egg 1 egg white 0 unsalted butter 4 T salt 1/2 tsp molasses 2 T bread flour 2 c baking soda pinch caraway seeds 1 tsp active dry yeast 1. http://www. The surface seems to dry out during the rising. Stir the vinegar into the milk.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. Add ingredients (except raisins) but including the vinegar and milk.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic. Add egg and.5 tsp 1 c 1.5 tsp raisins 3/4 c large loaf 1. This bread rises more slowly than other breads in the machine.htm[11-Sep-11 02:23:11] .
Comments or questions? Write to me at sue@interport. While this is beating. 8. Melt butter. 19. When dough has doubled in size. Add the rest of the flour. Form into loaf and place in loaf pan (or pans). just long enough to incorporate them. 9. about 45 minutes to an hour. Drain raisins well. and caraway seeds. Beat on medium about two minutes. 5. Add 2 cups of flour. 16. salt. Cover and let rise again. Form the dough into a ball and place in a greased bowl. 7. 18. till thick. 21. 14. 11. Beat about 5 minutes. 12. about two minutes.sentex. add to milk with vinegar. with mixer on low. 13. about 1¼ to 2 hours. The bread is done when it sounds hollow when tapped on top. 20.Welsh Bread 4. bake in a preheated 350°F oven for about 40 minutes.htm[11-Sep-11 02:23:11] . Remove dough to floured board and knead till smooth. Beat another 5 minutes. plump raisins in enough boiling water to cover. ¼ cup at a time. Add raisins to dough. When dough has doubled.net Back to Bread-Machine Recipe http://www. and molasses. 10.ca/~mec1995/recipes/bm-bread/welsh. baking soda. incorporating only enough flour to make the dough lose its stickiness. then beat on medium with dough hook for 7 minutes. turn out on floured board and knead again. 15. 6. 17. Beat on low one minute. Cover and set the bowl in a warm place to rise.
medium/normal color setting.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. http://www.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. smooth ball around the blade.ca/~mec1995/recipes/bm-bread/bm-sour. adjust dough consistency -.htm[11-Sep-11 02:23:21] . 1 teaspoon at a time. If dough is too soft of sticky. adding the yogurt with the milk. If dough is too dry of stiff or too soft or slack. if should form a soft. add additional liquid. If dough is too stiff or dry. until dough is of the right consistency. (Yogurts vary in moisture content. add additional bread flour.sentex.see Adjusting Dough Consistency tip below.
Cover tightly.sentex. about 2 to 4 days. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F. Beat until smooth.ca/~mec1995/recipes/bm-bread/bm-start. Gradually add water to dry ingredients and beat until smooth. 12 to 24 hours. Transfer to a 2-quart or larger container with tight-fitting lid.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. Cover loosely. 12 to 24 hours. 1 tablespoon of flour and 1 tablespoon lukewarm water. Back to Bread-Machine Recipes http://www. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Refrigerate until needed.) In a 2-quart or larger container. Use or cover tightly and refrigerate until ready to use. let stand in a warm place until bubbly and sour smelling. Cover loosely and let stand until bubbly. combine flour and yeast. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. To keep this starter alive. refrigerate until ready for use. stir in once-a-week. Cover loosely and let stand until bubbly. Beat until smooth.htm[11-Sep-11 02:23:28] .
adding the Orange Juice Concentrate with the liquid. cool on wire-rack. or as desired. If dough is too soft of sticky. smooth ball around the blade. one-half egg is equivalent to 2 tablespoons. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Back to Bread-Machine Recipes http://www.sentex. Adjust dough consistency -.htm[11-Sep-11 02:25:19] . 1 teaspoon at a time. add additional bread flour. Remove bread from pan. lightly beat egg before measuring. until dough is of the right consistency.ca/~mec1995/recipes/bm-bread/bm-orang. 1 teaspoon at a time.Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. add additional liquid. light or medium/normal crust color setting. To measure 1/2 an egg. If dough is too stiff or dry. Recommended cycle: Basic/white bread cycle. Add ingredients to the bread machine pan in the order suggested by the manufacturer.(see Adjusting Dough Consistency tip below). if should form a soft.
o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine. Add ingredients in order given.htm[11-Sep-11 02:25:33] ...ca/~mec1995/recipes/bm-bread/bm-wheat.sentex.
Fields Cookies -.sentex. soup.htm[11-Sep-11 02:25:41] .Bread. Tony van Roon. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. Black Bread Sourdough Breads Pastry. Rolls. stew. http://www. etc) Saffron--what is it? Last updated: December 23.from Cheesecake to Tiramisu Miscellaneous (sauces. & baked goods Mrs.ca/~mec1995/recipes/recipes. Buns. 2010 Copyright © 1995. crockpot. jam. salads. except BreadMachine) Bread Machine Recipes Roggen.the original recipe! Delicious Deserts -.
III Gluten Free Bread. Honey Corn Bread.htm[11-Sep-11 02:25:50] . Portugese Style Corn Bread. Crusty Flat Corn Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Dolci style Peda. I Monkey Bread. #1 http://www. Jewish Challah Bread 2. 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. Rosie Bunda Corn Bread. Easy Corn Bread.sentex. Basic Cornbread #2. Basic Corn Bread #3 Corn Bread. Alabama Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9.ca/~mec1995/recipes/breads/breads. French Toast Panini Bread.Breads. Armenian Flat Bread Pita Bread Poori . Country Corn Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread. Low fat 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. 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. Amish Corn Bread. 1 Coconut Bread Cocoa Bread Cornbread #1.
#2 Weinacht Stolle.Breads.htm[11-Sep-11 02:25:50] . 2010 100% Whole Wheat Bread. Back to Recipes Page Copyright © 1995.ca/~mec1995/recipes/breads/breads. Last updated June 7. with home-made Almond paste! http://www. by Tony van Roon.sentex. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil.
about 30 minutes. Cover with kitchen towel. adding more flour if necessary. Knead on floured surface until smooth and no longer sticky. Brush loaves with egg glaze and sprinkle with sugar. Try this variation. Blend in milk. Preheat oven to 375°F.htm[11-Sep-11 02:26:06] . about 10 minutes. about 1 hour and 15 minutes. Arrange seam side down in prepared pans. Cover bowl with plastic. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Let stand in warm draft-free area 1 hour. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Cut into 8 even pieces. For dough: Stir down sponge. 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 . Gently knead dough on lightly floured surface until deflated. Let rise for 15 minutes to lighten. Back to Breads Menu Copyright ©1998. Spread 1 ounce chocolate on short end of each. using wooden spoon. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. turning to coat entire surface. Pat out to 3/4inch-thick rectangle. Pat each out into 4x7-inch rectangle. Serve loaves hot. yeast and honey in large bowl until smooth. Tony van Roon http://www. Roll up jelly roll fashion. Cool on racks 10 minutes. butter and salt. Immediately remove from pans. cover with plastic. Let rise in warm draft-free area until doubled. Pinch seam and ends to seal.sentex. Add dough. Grease large bowl. Bake until light brown and loaves sound hollow when tapped on bottom.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. water.ca/~mec1995/recipes/breads/amchoc. Mix in enough flour 1/2 cup at a time to form soft dough.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, email@example.com wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly firstname.lastname@example.org suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
Anadama Bread #3
by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3
Anadama Bread #3
cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon
• Add raisins.html[11-Sep-11 02:26:26] . Excellent for breakfast or by the coffee. Wash and dry the raisins. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.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. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean.ca/~mec1995/recipes/breads/apricot. Return to Bread Recipes http://www. • Add the mashed apricots. about 1 minute. not the dried variety) • 1/3 cup margarine or butter.sentex. Beat until mixed. margarine and eggs.
Again.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Makes 4 loaves. set aside for 1 hour in a covered bowl. Let stand covered with a towel for an hour on a warm place. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Put the dough in the bowl again and coat the surface with lard. Disolve the yeast. Knead well. cut into 4 loaves. Return the dough to a flat surface and knead again. Cover and let rise again. adding more flour or water untill the dough has a good consistency. Place them in greased pans and coat the loaves again lightly with lard.ca/~mec1995/recipes/breads/army. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl.htm[11-Sep-11 02:26:31] . oven and bake the bread for about 40 minutes or until golden brown. and mix in 2 cups of unsifted flour.sentex. place the pans in a pre-heated 400° F. When the dough has sufficiently risen. Let rise for one hour. Knead the dough lightly. Back to Bread Recipes http://www.
measure. Add dry ingredients." About 12 Servings. and bacon which has been crisped. well beaten cup sweet milk cup diced bacon Sift flour. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Tony van Roon http://www. milk. Fred Snell.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. and sift with baking powder and salt. milk. Back to Pastry Menu Copyright ©1998-1999.htm[11-Sep-11 02:26:35] . Fill well-oiled muffin tins 2/3 full. PA.sentex. Add corn-meal. measure. Sift flour. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Add corn-meal.ca/~mec1995/recipes/breads/bconcorn. and sift with baking powder and salt. Combine egg. Erie. and bacon which has been crisped. Combine egg.
add the rest of the flour if needed until the dough is not sticky. With damp hands. Put loaves on the cookie sheet. Turn bread over and bake corn meal side down for 4 minutes in closed oven.sentex. press fingertips into each loaf. It may be round or oval shaped. Gradually add flour while stirring constantly.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". sesame seeds Dissolve yeast in 1 cup warm water. oil or butter 1/2 cup yellow corn meal 1 Tbsp. Cover with new damp for at least 2 hours. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp.ca/~mec1995/recipes/breads/barbari. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. After 6 cups flour have been added. by Najmieh Batmanglij. Punch air out while dough is in and return to bowl. add 2 cups warm water. and salt--mix well. Remove loaves from oven. in bowl. Pour yeast mixture in large bowl or food processor. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F.) Back to Bread Recipes http://www. corn meal side down. Divide dough into 11 parts.htm[11-Sep-11 02:26:41] . each piece about 5 inches in diameter. Cover with clean towel. Cover with a warm dark place without the bowl. and bake sesame side for 8 miuntes in closed oven. Dust a tray with corn meal and place loaves on tray. sugar tsp. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. serve hot or wrap in foil and freeze (toast before serving. Add sugar and set aside for 10 minutes. knead by hand. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. then sprinkle tops with sesame seeds.
this basic dough is perfect to play with. butter. turn to coat the top. combine the eggs. enriched by the addition of the three eggs. grease the tops slightly with butter (if preferred) while the breads are still hot. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. stirring with a wooden spoon as you work it in slowly. Return to greased bowl. I found this recipe a long time ago but don't know the name of the originator. currents or fruit. basic dough. Punch down.sentex. The final shape can be free form. go ahead. for about 45 to 60 minutes. salt. Place the breads on a greased cookie sheet and cover lightly. turn out onto a floured surface again and knead for 2 minutes. Cool on wire racks. Place in a warm spot for about 1 hour. In a bowl. After removing from the oven.htm[11-Sep-11 02:26:49] . Back to Bread Recipes http://www. Put in a greased bowl. Take 1 handful of the dough and roll it out to a length of about 1 foot. Gradually mix the dry yeast into the warm water. Bake at 370 °F. After the second rise. punch down and divide the dough into as many breads as you wish to bake. Then twist it into a braid or roll it into snail-shell shape. depending on the size of the bread. as it is in parts of Italy. When done.ca/~mec1995/recipes/breads/bwbread. turn out onto a floured surface. braided or rolled into the shape of a snail shell. If you wish to add raisins. cover and let rise again in a warm spot for about 1 hour. curling it from the inside out. and flour.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. then add to the dough mix. it should have a nice golden brown appearance and the bottom sound hollow when tapped.
grease a 2-1/2 quart baking dish or similar sized pan. sugar. sage and rosemary.html[11-Sep-11 02:26:55] . 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.ca/~mec1995/recipes/breads/bierbely. •Notes: This bread does not keep as well like regular biscuits or bread. •3. blend well. Try some dried basil. Return to oven and bake 15 minutes longer. Combine sifted flour. to be eaten right away. or until browned and sounds "hollow" when tapped. omit the baking powder and salt.sentex. Preheat oven to 350°F. Remove and brush top with 1 tablespoon margarine. Use a combination of herbs and spices as you wish. Method: •1. oregano. •4. •2. Pour mixture into pan and bake for 40-45 minutes. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. baking powder & salt in a bowl. Leftovers do make good toast however. It has Return to Bread Recipes http://www.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread.
R.Bran Bread Submitted by Mrs. The dough should be softer than one in which bran is not used. Cover and let rise until double in bulk. When it doubles in bulk. using sufficient white flour to form a dough just stiff enough to knead. This dough will rise slowly. Ferndale. Bake in hot oven (425°F) about 45 minutes. Vaughn. W. Back to Bread Recipes Menu Copyright ©1998. form into loaves and place in well-oiled pans. WA. Tony van Roon http://www.htm[11-Sep-11 02:27:01] .sentex.ca/~mec1995/recipes/breads/branbred. Bran Bread Makes 2 small loaves 1-1/2 cups FOUNDATION SPONGE 1 tsp salt 1 Tbsp melted shortening 2 Tbsp sugar White flour 1/2 cup chopped raisins 1/2 cup chopped figs 1/2 cup broken walnuts 2 cups bran Combine ingredients in order given. "This recipe dates from 1941 when world-war II was in full swing. Knead on lightly floured board until smooth and elastic.
Divide dough in half. combine 2 cups of flour. water. salt and mace. lemon peel. braid. let cool on wire racks. Pinch ends firmly to seal. Back to the Kitchen http://www.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. and butter until very warm (about 125°F. 1/2 cup of sugar. about 8 minutes. 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. roll each piece to 9 inch rope. Remove braids from sheet. Stir in the 3 eggs and enough remaining flour to make a soft dough. Bake in pre-heated 350° F.).htm[11-Sep-11 02:27:07] . Brush Braids with egg white. Repeat with remaining dough. Place ropes on baking sheet. Place small braid on large braid. Sprinkle with sugar. Knead on floured surface until smooth and elastic. braid.ca/~mec1995/recipes/breads/braid. Divide remaining piece into 3 equal pieces. undissolved yeast. Cover and let rest on floured surface 10 minutes. set aside 1 half. Cover and let rise in warm place until doubled in bulk. oven for 35 to 45 minutes or until done. Divide 1 half into 4 equal pieces. stir into dry ingredients. Heat milk. roll 3 pieces to 14" ropes.sentex. about 50 minutes. slightly beaten Additional Sugar In a large bowl. pinch ends to seal and to secure to large braid.
about 20 minutes or until golden brown. Flatten slightly. 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. Let cool and serve.ca/~mec1995/recipes/breads/braided. Let dough rise for 1/2 hour. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Blend in the mahdzoon and yeast and knead until you have a smooth. Armenian A very delicious type of bread stick.Braided Bread Sticks. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Bend in half and crossover braid. In a large mixing bowl. mix together the flour butter salt and shortening.sentex. Return to Bread Recipes http://www. Place on a baking sheet. Armenian Braided Bread Sticks. Beat the egg in the tablespoon of milk and brush the sticks. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven.html[11-Sep-11 02:27:13] . • Knead again. soft dough.
Enjoy! Return to Bread Recipes http://www. Uncover molds and bake in a 250 °F.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. which you have dried off with papertowel. unsifted 1 cup corn meal. for 3 hours. add to flour mixture. Resteam any of the loaves not used immediately after baking before serving. filled 2/3 full so as to allow room for expansion. Combine molasses and milk. Stir in the parboiled raisins. sift together. parboiled ¾ cup molasses 2 cups buttermilk.sentex.htm[11-Sep-11 02:27:20] .ca/~mec1995/recipes/breads/bostonbb. oven for 25-30 minutes. Steam in three well greased covered one quart molds. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt.
then add to the dry ingredients.htm[11-Sep-11 02:27:25] .ca/~mec1995/recipes/breads/brbread. honey. Pour into 2 well-greased. and molasses. soda. Bake at 350 °F. and salt in a large bowl. Back to Bread Recipes http://www. 9x5-inch bread pans. Combine the milk.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour. for about 55 minutes.sentex.
R. C. Sprinkle with cinnamon and dot with butter.ca/~mec1995/recipes/breads/bsug. Bake in a hot oven (435°F) for about 25 minutes. Add flour which has been sifted. and sifted with baking powder and salt. Tony van Roon http://www. NY "This recipe dates from 1941 when world-war II was in full swing. Pour into well-oiled pan and sprinkle with brown sugar.htm[11-Sep-11 02:27:30] . Syracuse. Add milk and mix well. Back to Bread Recipes Page Copyright ©1998. measured. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg.sentex.Brown Sugar Bread Submitted by Mrs. add egg. Crispin.
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] . butter. Add yeast mixture and stir. Grease loaf pans.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. While that's happening. salt and egg in lukewarm milk. 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. 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. Punch down and knead again. Bake at 350° F.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. for 40 minutes.sentex. working flour until dough is dry enough to knead.ca/~mec1995/recipes/breads/bulla.
salt butter.htm[11-Sep-11 02:27:40] .ca/~mec1995/recipes/breads/butbred. Bristow.H. Add sufficient flour to make a medium batter. Add yeast which has been softened in the water.Buttermilk Bread Submitted by Mrs. Beat until smooth. stirring constantly until scalded. Back to Bread Recipes© Menu Copyright ©1998. Remove from fire and let cool. Tony van Roon http://www. Bake in hot oven (425°F) about 45 minutes. and enough flour to make a dough just stiff enough to knead. Place in well-oiled pans. Juedeman. Form into loaves. Turn onto lightly floured board and knead until smooth and elastic.sentex. Let rise again until double in bulk. W. Cover and let rise until double in bulk. 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. Allow to rise until double in bulk and work down. Cover and set in a warm place and allow to stand overnight. Add sugar.
Cut dough in half. Cover with towel. Add 1 tsp honey and stir to dissolve. Place on prepared sheets. Add dough. Gently knead dough on lightly floured surface until deflated. Position rack in center of oven and preheat to 375°F. butter and salt in large bowl. 3 Tbs honey.115°F) in small bowl. about 45 minutes. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Let rise in warm draft-free area until doubled.ca/~mec1995/recipes/breads/buthoney. Add yeast mixture and whisk until smooth. Knead on floured surface until dough is smooth and satiny. Cover bowl with plastic. If using cake yeast. about 10 minutes. Immediately transfer to racks. Pull 2 opposite sides unde to form oval. kneading in more flour if sticky. about 45 minutes. Let rise in warm draft-free area until doubled. about 10 minutes. Cool completely before slicing. Let stand until foamy.htm[11-Sep-11 02:27:45] . about 1 1/2 hours. Stir in lukewarm water (95°F) and 1 tsp honey. Tony van Roon http://www. Knead each piece into round. Bake until brown and loaves sound hollow when tapped on bottom.sentex. Grease large bowl. Back to Bread Recipes Menu Copyright ©1998. Combine 2 cups flour. Using wooden spoon. about 3 minutes. buttermilk. Grease 2 baking sheets. turning to coat entire surface. crumble yeast into small bowl. seam side down.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. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 .
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. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Combine the sugar. baking soda. remove from the pan and finish cooling on the wire rack.sentex. Beat. in a preheated 350 degree F. nutmeg and salt together in a small bowl and set aside. with an electric mixer set on medium speed. Tony van Roon http://www. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. stirring just until moistened. Stir in the carrots and walnuts. Cool in the pan on a wire rack for 10 minutes. Add the dry ingredients. for 2 minutes.htm[11-Sep-11 02:27:50] . cinnamon. Back to Bread Recipes Menu Copyright ©1998. Shredded) Walnuts (Chopped) Sift the flour. oil and eggs in a mixing bowl.ca/~mec1995/recipes/breads/carrotwb.
For the first loaf I tried to follow them and overcooked it pretty badly (no. and Persian Jews do not have a braided bread for Sabbath and festivals. After this point the instructions are the same. covered with a cloth until the meal is about to start. Put dough in a warmed. A specially big challah shaped with several braids of different sizes is baked for a wedding. I don't know where she got those cooking times though. made from a strip of dough wound into a snail shape. Challahs are often braided in a complex way. is traditional on the New Year to symbolize the continuing cycle of the years. 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. Only the Middle Eastern. Cover it with plastic. I mixed the yeast with half the flour. two challah are baked at once and put on the Friday night table. Sift the flour and salt into a warmed bowl. combine the yeast with the sugar and 1/2 cup water. It then took only a bit over half an hour to double in size. A round challah.sentex. about two hours. When baking challah containing more than three pounds of flour. but a simple 3-stranded braid is used here. Make a well in the center and break the egg into it. Roll the balls between your hands into long strips of equal length and about one inch wide.ca/~mec1995/recipes/breads/challah. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. break off a tiny piece of dough about the size of a walnut. and decided to try making it myself. and it doesn't stick to your hands. gradually incorporating the liquid into the flour. and ``true'' Sephardic communities. Recite a blessing and burn the piece (formerly it was thrown into the fire). it is sugarglazed and decorated with sprinkles. Wrap the ends neatly underneath http://www. Personally. and let rise until doubled. Following the yeast instructions. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. bar mitzvah. Punch down the dough and divide into six balls. Normally. This also happens to be the first yeast bread I ever made. Italian. I let it cook for about five minutes at the high temperature. In June 1995 I grabbed a Jewish cookbook from my local library.htm[11-Sep-11 02:27:56] . beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. not quite to burning).Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. For the second loaf. I made it with instant-rise yeast. Add the yeast mixture and stir with a wooden spoon. greased bowl. then ten to fifteen at the lower one and it came out much nicer. This braided loaf for the Sabbath and festivals is common among Ashkenazic. about 20 minutes. at room temperature 1 egg. Turn the dough onto a floured board and knead until it is smooth and elastic. Braid three strips together and place on a greased cookie sheet. North African. the sugar and the salt. Gradually add enough remaining warm water to make a stiff dough. or other celebration. Cover with plastic and leave in a warm place until well-risen. about ten minutes.
Then let them rise the next day. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. Back to Bread Recipes http://www.Challah the loaf.htm[11-Sep-11 02:27:56] . (Alternatively. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown.) Preheat the oven to 450°F. put them in large plastic bags and leave them in the refrigerator overnight.ca/~mec1995/recipes/breads/challah. Repeat with the remaining three strips to make another loaf. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.sentex. Let cool on a rack.
Make a well in the center and pour in the wet mixture and the beaten eggs. cover with a tea towel and put in a warm place to rise until doubled in bulk. Braid the strands and pinch together at the bottom. Attach three strands at one end by pinching together.ca/~mec1995/recipes/breads/challah2. then with hands. Punch the dough down and divide into two parts. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Place in a floured bowl.Challah.beaten • egg white -. Add additional flour until the dough loses its stickiness. Jewish Holiday Bread Challah.for glazing • poppy seeds -. Return to Bread Recipes http://www. honey and another 11/2 cups of warm water. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. from each part. Work together. about 1 1/2 hours. first with a wooden spoon.sentex. Stir in the oil. Divide each part into three parts.for topping Method: • Combine the yeast with 1/2 cup warm water. • Combine the flours and salt in a large mixing bowl. about 1 1/2 inches in diameter. Knead for 8 to 10 minutes.html[11-Sep-11 02:28:02] . Let stand for 5 to 10 minutes. Jewish Holiday Bread Ingredients: Makes 2 loaves • 1-1/2 packages active dry yeast • 1/4 cup vegetable oil • 3 tablespoons honey • 3-1/2 cups unbleached flour(3 1/2 to 4 cups) • 2 cups whole wheat flour • 1-1/2 teaspoons salt • 2 eggs -. about 1 to 1 1/2 hours. • Turn the dough out onto a well-floured board. Cool on a rack. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. or until dissolved. Make long strands.
Add well-beaten egg yolks. stir in cornmeal slowly. until done. 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. Add stiffly beaten egg whites. Back to Bread Recipes Menu Copyright ©1998. separated Bring milk to a full boil. Bake in moderate hot oven at 375°F.sentex.ca/~mec1995/recipes/breads/cheyenne. Tony van Roon http://www.htm[11-Sep-11 02:28:09] . melted butter and salt.
htm[11-Sep-11 02:28:14] . Divide dough into 8 balls.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.sentex. Flatten with fingertips or roll out each ball to form 8. Cover and let rest 10 minutes. 1 to 2 minutes on each side. Drain on paper towels. Make small hole in center of each with finger or handle of wooden spoon. Lightly flour rounds. baking powder and salt in large bowl. stack and cover with towel or plastic wrap.to 10-inch round. Knead 4 times into smooth ball. Gently place 1 bread round in hot fat and cook until golden and crisp. Tony van Roon http://www. sprinkled with cinnamon sugar. Combine water. Serve bread hot or at room temperature. Turn out onto lightly floured surface.ca/~mec1995/recipes/breads/chippewa. Heat about 1inch oil to 375 F in large skillet. Repeat with remaining dough. Back to Bread Recipes Copyright ©1998. oil and dry milk powder and stir into flour mixture until smooth dough forms.
ca/~mec1995/recipes/breads/chocwnut. room temp. Put the water in a large mixing bowl and sprinkle in the yeast. Add the flour.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. Stir and allow to stand for 5 minutes to dissolve. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Tbs Butter. then turn loaves out onto racks. 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. salt. about 16 slices each. semisweet* *Use 6-one ounce squares. pieces) oz Chocolate. Stir the batter down and add the walnuts and chocolate pieces. softened cup Walnuts. Back to Bread Recipes Menu Copyright ©1998. Makes 2 loaves. broken or chopped in large pieces. chopped(lg. oven for about 45 minutes." Makes 2 loaves 1/2 1 3-1/2 1 1-1/4 4 12 1 6 cup Warm water pk Yeast cup Flour Tbs Sugar tsp Salt Eggs. and eggs to the yeast mixture and beat vigorously until well blended. Remove from the oven and allow to rest for 5 minutes. sugar.htm[11-Sep-11 02:28:19] . Tony van Roon http://www.sentex.
• Stir the warm water. sprinkling with water three times during the first 10 minutes. form into a dough and then knead on a floured surface until springy. Slowly add • Using either a food processor or those at the end of your wrists. adding the yeast and salt.ca/~mec1995/recipes/breads/ciabatta. Dust baking sheets with cornmeal and place dough on top. Put dough in an oiled bowl. Beat for five minutes. cover and leave to rise until doubled in size. Now chill. pressing flat with your knuckles.html[11-Sep-11 02:28:32] . 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. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Place in a bowl and brush with olive oil. gas mark 7. • Bake 25 minutes. • Divide into four and stretch dough into rectangles. Return to Bread Recipes http://www. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C. Heat baking sheets in oven.Ciabatta Bread Ciabatta Bread Makes 4 loaves. this mixture to the 1 1/4 lb of flour.sentex. milk and olive oil into the chilled mixture.
htm[11-Sep-11 02:28:38] . Back to Bread Recipes http://www.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. in a pre-heated 350 °F oven. Mix while adding the buttermilk. Knead until consistant. for about 35 to 40 minutes or until done. o Put the flour with the salt and dry yeast in a bowl.ca/~mec1995/recipes/breads/raisin-2. add the honey to the butter. Loosen up the 2 eggs in small bowl with a fork. o When making this bread. mix well.sentex. o Bake. Add the eggs. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.
butter. Spoon into prepared pan. Tony van Roon http://www.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. then turn out onto rack and let cool completely. baking powder.sentex.ca/~mec1995/recipes/breads/cocbread. nutmeg. and coconut extract in medium bowl until blended. stir into flour mixture. Sift flour. coconut cream. 3.htm[11-Sep-11 02:28:42] . cinnamon. loaf pan. Heat oven to 350 degrees. Beat eggs. Back to Bread Recipes Menu Copyright ©1998-1999. Cool in pan on wire rack 5 minutes. 4. melted. and salt into large bowl. Butter 9x5-in. 2. cooled tsp coconut extract 1. Stir in coconut and sugar. Bake until pick inserted in center comes out clean. about 1 hour.
" 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.ca/~mec1995/recipes/breads/cocobred. filling them 1/2 full. Tony van Roon http://www.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Back to Bread Recipes Menu Copyright ©1998.about 2 hours. eggs. cocoa. Cover and set in a warm place until double in bulk .sentex. Cover and set aside to rise in a warm place until light. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Place in well-oiled bread pans.htm[11-Sep-11 02:28:48] . Add 3 cups flour and beat until smooth. Form into loaves. Cover and let rise again until double in bulk. scalded and cooled tsp salt cup cocoa cup shortening eggs. salt. Add shortening and sugar. Bake in hot oven (425 °F) 40-50 minutes. and remainder of flour or enough to make a soft dough. which have been creamed together. Knead lightly and place in well-oiled bowl.
I use real. Do not overbake! Makes 1 loave or 16 squares.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. Mix the egg and oil together well and stir into the cornmeal. Back to Bread Recipes http://www. baking powder and the sugar. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan.ca/~mec1995/recipes/breads/corn3. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. unsalted butter on a warm slice with marmelade or fruit-spread.htm[11-Sep-11 02:28:59] . Add the cornmeal to the flour and stir to moisten. In a large bowl mix together the flours.sentex.
Fold together briefly. Mix the remaining ingredients together and pour over the dry ingredients.sentex.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate.ca/~mec1995/recipes/breads/corn8. Pour into a nonstick 8-inch square pan and bake for 30 minutes.htm[11-Sep-11 02:29:08] . thawed 3 tsp Ener-g Egg replacer. Return to Bread Recipes http://www. or until an inserted toothpick comes out clean. Mix the cornmmeal. well beaten with 4 tb water. flours and baking powder together and set aside. Preheat the oven to 375 F.
baking powder.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl. o Cut into squares and serve warm. eggs. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F.htm[11-Sep-11 02:29:16] .ca/~mec1995/recipes/breads/corn1. salt. the flour. Add the buttermilk or sour milk and beat until just smooth. for 15 to 20 minutes. Then add the honey. and the oil. and the cornmeal. Back to Bread Recipes http://www.sentex.
Enjoy! Brenda. I put butter on after cooking.) After your roll it around in the skillet to grease well.) I gladly will share my Alabama Cornbread recipe with you. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.sentex. Practice makes the best bread.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. Bake till goldenborwn. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me.ca/~mec1995/recipes/breads/corn10.htm[11-Sep-11 02:29:25] . Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. oven while you mix other ingredients as listed. Add hot oil (if hot enough it will sizzle. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Alabama. And mix gently. Put into greased skillet.
As a variation. Mix cornmeal. sharp cheese. Pour batter into the prepared pan and bake until risen and golden brown on top. melted Grease a square baking pan and preheat the oven at 400 F. & melted shortening. flour. ad 1/4 cup grated.sentex.ca/~mec1995/recipes/breads/corn6. Make a well in the center and add the egg.htm[11-Sep-11 02:29:32] . salt. sugar. milk.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. Return to Bread Recipes http://www. and baking powder in a large bowl. Beat very well until the ingredient s are thoroughly blended. Cut into squares and serve. beaten 1 cup milk 2 tablespoon shortening.
Slather with butter and/or marmalade. 1 cup enriched cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp salt 1/2 tsp baking soda 1 carton (8 oz) plain yogurt 1/4 cup vegetable oil 1 egg o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). split it down the middle and toast cut side up in a toaster oven until lightly browned. In another bowl blend yogurt. cut a piece of the bread. and egg.ca/~mec1995/recipes/breads/corn2. For breakfast the next day. It is excellent when hot and fresh.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread.htm[11-Sep-11 02:29:37] . o Bake 20 min at 400 °F until toothpick comes out clean. Add dry ingredients and mix just until blended (do not overmix). Back to Bread Recipes http://www. Pour into prepared pan. Do not overbake! The top will be flecked with brown rather than uniformly so. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. COUNTRY CORNBREAD (Source: Parade Magazine. Beth Merriman.sentex. oil.
(Use and up-and-down cutting motion rather than dragging the blade through the soft dough.) Bake for 20 minutes or until well browned. 142 milligrams sodium. Beat a few frops of water into the reserved beaten egg and brush over loaves. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. Using a rubber spatula. Add remianing 1 cup warm water and the corn oil to beaten eggs. Beat eggs lightly. 1 gram fiber. then let rest in a a warm place until double in volume. 3 grams protein. 26 milligrams cholesterol. cornstarch. about 1 hour." 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. 16 grams carbohydrate. slash tops of into a large diamond grid pattern. sugar and 1/2 cup of the warm water in a 2-cup glass measure. spread soft dough into circles on marked parchment paper. stir to combine. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Combine remaining 1/2 cup rice flour. the yeast. mix to blend. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. about 10 minutes. xantham gum powder and salt in a large bowl. Using a razor blade.sentex. stir egg and yeast mixtures into flour and beat until smooth. corn flour. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). Dust lightly with rice flour. heaping it up slightly in the center.ca/~mec1995/recipes/breads/corn11.htm[11-Sep-11 02:29:43] . Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. 2 grams fat (unsaturated). Preheat oven to 425 °F. Using a wooden spoon. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.Crusty Corn Flat Bread.
Bake 20 . Again. mixing just until dry ingredients are moistened. mix just enough to quickly moisten everything.sentex.ca/~mec1995/recipes/breads/corn13. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. beaten Preheat oven to 400 °F.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. Put batter into prepared pan.25 minutes or until toothpick inserted in the center comes out clean. Grease 9" square pan or large cast iron skillet. Combine dry ingredients.htm[11-Sep-11 02:29:48] . Serve warm. oil and egg. Stir in milk.
Put batter into prepared pan. Serve warm with butter." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. 1991 "A very tasteful and moist corn bread. The thing with most (if not all) corn breads is that they don't keep very long.ca/~mec1995/recipes/breads/corn14. a day at the most if wrapped in plastic wrap and in the fridge. Spray pan with vegetable spray (or whatever you have). Bake for 20-25 minutes or until skewer inserted in the center comes out clean.htm[11-Sep-11 02:29:54] .Honey Corn Bread Honey Corn Bread by Tony van Roon. Grease 9" square pan or large cast iron skillet.sentex. Combine all ingredients until moistened. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.
it will last absolutely not any longer! *To make applesauce from 1 apple quickly.. Grease a pan (Pam/Bakers' Joy etc. Mix all ingredients. Then I use my handblender to make it into a a sauce. pour batter into heated pan and bake for 20 min. It is really great hot out of the oven with molasses.. so you could use store bought apple-sauce for this.. I have successfully kept the cornbread in a airtight container overnight in the fridge. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F. Make sure you do this in a tall.ca/~mec1995/recipes/breads/corn7.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.htm[11-Sep-11 02:30:03] . I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that.sentex. This cornbread was quite moist and flavourful.) and put in the oven to preheat. Return to Bread Recipes http://www.sorry.
about 45 minutes. about 20 minutes. Cool. Let cool to 120°F. Before serving. about 50 minutes. Add 1 cup flour and mix until smooth and elastic.) Makes 1 loaf Return to Bread Recipes http://www.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. wrap in foil and warm in 350°F. about 45 minutes. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. Mix in yeast and sugar.html[11-Sep-11 02:30:16] .. Remove from pan. Place in pan. pepper and salt in large bowl of electric mixer fitted with dough hook. to 130°F. • Grease 9-inch metal pie pan with oil. about 5 minutes.sentex. • Preheat oven to 350°F. Flatten to fill bottom of pan. oven 15 minutes. Score top of bread in ticktacktoe pattern.ca/~mec1995/recipes/breads/corn15. cool on rack.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. Knead into a ball. Knead on floured surface until smooth and elastic. Mix in remaining 1/2 cup cornmeal. let rise in warm draft-free area until doubled. about 5 minutes. Wrap tightly. Bake until bread is light brown on top and sounds hollow when tapped on bottom. Serve warm or at room temperature. Knead enough bread flour into dough to make it nonsticky. • Can be made 1 day ahead. Cover with towel. then 1/4 cup hot water and 1 tablespoon oil. Add 1 cup boiling water and mix until smooth.
Add eggs. & salt.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. baking powder. baby! Return to Bread Recipes http://www. Stir in cornmeal. and shortening.ca/~mec1995/recipes/breads/corn5. for 20-25 minutes in a greased pan. Beat untill smooth.htm[11-Sep-11 02:30:25] . Bake at 425 F. Hasta-la-vista. milk.sentex.
Put remaining batter on toop Add bacon bits if desired.sentex. butter and sour cream and blend thoroughly. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Grease 9" square pan or large cast iron skillet. Fold in corn kernels. Add eggs.htm[11-Sep-11 02:30:51] . Bake 30 to 40 minutes.ca/~mec1995/recipes/breads/corn12. Mix dry ingredients together and make a well in the center. grated oz greem chiles. chopped cup bacon bits Preheat oven to 375 °F.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. Cover with grated cheese and chiles. Put half of better into prepared pan.
baking soda in water Pour water over dates. 4 1 2 2 2 1 1 cups tsp. Return to Bread Recipes http://www. It takes less time if using loaf pans. well tsp. then dates/water. Fold in nuts. Be sure that the nuts are fresh and not stale.ca/~mec1995/recipes/breads/datebred. let cool. cups Tbs.htm[11-Sep-11 02:30:58] . Stir in rest of the dry ingredients. Add eggs. finely chopped 2 cups boiling water 2 tsp. Louis. chopped Cream butter and sugar. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts.sentex.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. USA. Bake at 250° for 2 hours in small breadpans. and is over a hundred years old! 1 cup dates.
Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Combine all ingredients in a mixing bowl.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Melted Egg. Cover and let rise in a warm place until doubled. While warm. Dissolve yeast in warm water. or arrange in a round shape on a greased cookie sheet. (Standard bread dough feeling). Let rise again. Bake for 30 to 45 minutes at 350 degrees F.htm[11-Sep-11 02:31:08] .ca/~mec1995/recipes/breads/dillbred. Large tsp Salt tsp Dillseed cups Flour. Creamed * Tb Sugar Tb Onion. bursh loaf with soft butter. Beat until well mixed and mixture is stiff but not heavy. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). sprinkle well with salt. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Back to Bread Recipes Menu Copyright ©1998. Punch down and put dough in a bread pan.sentex. Tony van Roon http://www. Minced Tb Butter.
Let rise until double in bulk.sentex. Add yeast mixture.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. 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.ca/~mec1995/recipes/breads/ezekiel. oil and small amount of water. place in large mixing bowl with remaining water. Knead on floured surface. Knead again. Biblical Bread Ezekiel 4:9. Stir in remaining salt and flour. then place in oiled bowl. Bible Bread This is what is called "breaking the bread". Blend lentils. A health food store is a source for several of these ingredients. Return to Bread Recipes http://www. shape and place in greased loaf pans. Mix the other dry ingredients in separate bowl. cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. Makes 4 loaves. Bake at 375 °F approximately 1 hour.Ezekiel 4:9. Stir in 2 cups of mixed flour.
Cool in pans 5 minutes. Bring to boil." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes.l Add dough.115°F). Tony van Roon http://www. 4 Tbs butter. Return to bowl. stirring to dissolve sugar. light loaves. Transfer to racks and cool completely before serving. Combine milk. Place bread in oven. Mix in 4 cups flour. Sprinkle yeast over mixture. Reduce temperature to 375°F. Simmer until very tender. Cut into 2 pieces. sugar and salt in heavy small saucepan. Punch dough down. Cover with cold salted water. Position rack in lower third of oven and preheat to 400°F. They are even better the day after baking. Cover pans with towel. about 10 minutes. using remaining 2 Tbs butter. about 1 minute. perfect with Apple Butter. about 45 minutes. transfer to prepared pans.sentex. Grease large bowl with 2 Tbs butter. Whisk into potatoes. turning to coat entire surface. Let dough rise in warm draft-free area until doubled in volume. Shape each piece into loaf. Drain. Let dough rise until level with tops of pans. Force hot potatoes through sieve into large bowl. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. about 1-1/2 hours. Cover bowl with towel. Punch dough down.htm[11-Sep-11 02:31:20] . room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. about 10 minutes. then stir in. Let cool to warm (105 . Knead dough on generously floured surface until smooth and elastic. about 1-1/2 hours. Back to Bread Recipes Menu Copyright ©1998. Butter two 6-cup loaf pans.ca/~mec1995/recipes/breads/farmbred. Cover and let rise until doubled in volume. Knead until smooth. about 30 minutes. adding more flour if stick. Bake until loaves are rich golden brown and sound hollow when tapped.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist.
Cool to lukewarm. turn once to coat the top. Bake at 350 °F. In a saucepan. Drain and reserve the rum. Brush with melted butter. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. lemon. and place in a warm spot until doubled in bulk. Add almonds.htm[11-Sep-11 02:31:34] . Dredge fruits in flour and add to dough. Add enough flour to make a soft dough.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. lemon peel. Place in a greased bowl. 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. Sprinkle the yeast into warm water and let stand until dissolved. Mix well. heat the milk and the butter until the butter melts. divide dough into 2 parts. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). cover. Back to Bread Recipes http://www. drained rum (reserve fruits). salt. and orange peel in a bowl. Add the rum and let soak for 1 hour. Roll each piece into an oval about 3/4 inch thick. cover lightly with wax paper. Turn out onto a lightly floured surface. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). for about 40 minutes. Pour into a large mixing bowl.ca/~mec1995/recipes/breads/dresden. add the honey. fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins. Beat in eggs and dissolved yeast mixture.sentex. and almond extract.
• After the baking cycle ends. Variations: Substitute olive oil for the butter. sprinkle the yeast on top. 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. combine all the dry ingredients except the yeast. then add them and your favorite herbs to create an onion/herb bread. Yield: 14 servings. Mix well with a whisk. 3. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. and salt in bread pan. use a rubber spatula to assist it occasionally.Gluten Free Bread. Stir with a rubber spatula. In a separate bowl. Add the remainder of the dry ingredients. Saute some onions in the melted butter. • Observe the dough frequently during the kneading cycles.ca/~mec1995/recipes/breads/glufree3.sentex. combine the eggs and water.html[11-Sep-11 02:31:39] . • In a large bowl. polenta meal. Add the egg mixture. • Place 1/2 of the dry ingredients in the bread pan. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. and allow to cool 1 hour before slicing. If it does not appear to be mixing well. place on wire rack. rice vinegar. allow them to cool. 3 Basic Rice Bread. Return to Bread Recipes http://www. 3 Gluten Free Bread. Add 1/4 cup grated cheddar cheese. beat lightly. Select Light Crust setting and press Start. melted butter. such as yellow or blue corn flour. or soy flour. remove bread from pan.
• In a small bowl. Sprinkle yeast over top and set aside to proof. • In a large mixing bowl.html[11-Sep-11 02:31:43] . cornstarch. 4 Makes 1 loaf. • Knead until soft. 4 Gluten-Free Bread. Bring to a boil and cook for 1 to 2 minutes.ca/~mec1995/recipes/breads/glufree4. Stir mixture into dry ingredients. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. and turn into prepared loaf pan.Gluten-Free Bread. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Whisk together the tapioca and raised yeast. Slice to serve. combine 1 cup water and tapioca. 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. until thickened and clear. sift together bean flour. Reserve. baking powder. • In a small saucepan. Beat until smooth and set aside for 10 minutes. Remove loaf from pan and cool on a wire rack. May freeze in an air-tight container for 30 days. Return to Bread Recipes http://www. dissolve the sugar in warm water. about 10 minutes. Stir well.sentex. and salt.
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. etc). I've recently seen words bandied about regarding cornbread and the proper preparation thereof. 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. 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. Turn out onto a warm plate and serve. Pre-heat oven to 375°F. and pour into (slightly) warm skillet. (*)If real buttermilk is not available. sloppy mix.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking.htm[11-Sep-11 02:31:48] .-) but this is the only cornbread I've ever had that is even worth eating. mix in egg and buttermilk to make a goopy.ca/~mec1995/recipes/breads/corn4. melt 2+ tablespoons of fat (Crisco. coming from a southern Indiana family.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. Mix dry ingredients together. (Not that being raised on the stuff would have anything to do with that opinion. I have some experience with this stuff. Back to Bread Recipes http://www. (**)When tableknife stuck in center of the skillet comes out clean the bread is done... Well.. Not to be arrogant or anything . So here.sentex.. Bake fifteen minutes(**). bacon fat.
egg. George Hale. add sugar.ca/~mec1995/recipes/breads/grapnut. Tony van Roon http://www. Pour into well-oiled loaf pan. Mix thoroughly. well beaten cups flour tsp baking powder Combine grapenuts. and sift with baking powder and salt. Let stand 1/2 hour.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs.htm[11-Sep-11 02:32:03] . measure. and milk.sentex. Add to first mixture. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Geary. Bake in moderate oven (400 F) about 1 hour. Back to Bread Recipes Menu Copyright ©1998. Sift flour. Makes 1 loaf. OK".
(You can let the bread cool to room temperature. Back to Bread Recipes http://www. Put remaining 2 Tbsp. Preheat oven to 400 degrees F. corn. It should have the consistency of southern cornbread. smoothing it level. melt 6 Tbsp. exactly in center of oven. diced cheese.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. Do not brown. but it is best not to serve it cold. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. Bake until a knife lightly pushed in center comes out clean and dry. If it seems to runny work in 1 or 2 tbsp. melted butter.ca/~mec1995/recipes/breads/inca. pie . Do not cover. Serve at once. white cornmeal. Give butter in casserole a final swizzle. Mix thoroughly. salt. beat milk and eggs. Cut into fairly thin.usually 40 to 50 minutes. moderately runny but not down right liquid. Smoothly blend 1 cup white cornmeal.sentex. In large mixing bowl.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. fresh or canned 4 oz. One loaf makes about 8 servings. chillies. heat in oven no more than 4 to 5 minutes to avoid browning butter.shaped wedges. butter over low heat. Sprinkle grated cheese over top and decorate with pimento strips. then pour in batter. can whole-sweet red pimentos. Set aside.) It stores well tightly wrapped in the refrigerator. Place casserole. Rotate and tilt casserole to coat inside. sharp cheddar cheese ---.htm[11-Sep-11 02:32:14] . can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. chopped red pimento. butter into an 8 inch diameter baking casserole. baking soda.
Stir in enough whole wheat flour to make a stiff dough. No kneading required for this traditional Irish brown-soda bread. Remove dough to lightly floured surface and form into a smooth 5-inch ball. Cover. the mixture will curdle so not to worry. With a sharp knife. Stir liquids into dry ingredients. Remove from pan and cool on wire rack. adding more wheat flour if necessary. except the whole-wheat flour.htm[11-Sep-11 02:32:20] . draft-free place. Heat butter. 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.ca/~mec1995/recipes/breads/irish. oven for about 35 minutes or until done. cut a "X" in top of the dough (about 1/2" deep).). Place in 9-inch pan. buttermilk and water until very warm (125 °F.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Bake in pre-heated 375 °F. and let rise until doubled in bulk for about 45 minutes in a warm. Back to Bread Recipes http://www.
Divide the dough into balls the size of two hands cupped together. Then add flour and when moistened.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. with a small amount of the warm water. dissove yeast and then add sugar.sentex.html[11-Sep-11 02:32:24] . add the butter and salt. Return to Bread Recipes http://www. • Makes 18-20 Lahvosh's. roll out the balls until they are the size of a 14" pizza pan. • On a floured board. • Knead the dough until it is very smooth. 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. flour • 1 cup melted butter or shortening • 4 cups warm water • 2 tablespoons salt • 1 1/2 tablespooons sugar • 1 cake of yeast • 1/2 cup sesame seeds [optional] Method: • In a large bowl. Cover and let stand in a warm place for 4 hours. Place the dough in the pan and slit the dough in several places.Lahvosh (Pareg Hatz) .ca/~mec1995/recipes/breads/lahvosh.
adding a little water if the mixture is too firm.html[11-Sep-11 02:32:29] .ca/~mec1995/recipes/breads/maori. Return to Bread Recipes http://www. Cool to lukewarm and mix in the flour and sugar to a paste. 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.sentex. Bake at 450 °F (230°C) for 45 to 50 minutes. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes. Cover and stand in a warm place until the mixture has fermented. Shape into loaves or place the mixture into greased loaf tins.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.
html[11-Sep-11 02:32:35] . Repeat until all the dough has been used. • Place on a lightly greased cookie sheet. and mix well.ca/~mec1995/recipes/breads/mahdzoon. 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. made with yoghurt. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. • Makes 3-4 dozen. • Cover the dough and let rest for 10 minutes. Let rise for 15 minutes. • Beat the butter. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. 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.sentex. Return to Bread Recipes http://www. depending on size of braids. baking soda and baking powder together and add to the mahdzoon mixture. Stir in the flour and knead for about 5-6 minutes. Braid this by crossing one end over the other 3 times.
and last add cheese. onions. soda. eggs. Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. Add 1/2 batter then sprinkle on the meat. Brown meat and drain off grease.sentex.htm[11-Sep-11 02:32:44] . milk. Mix well. peppers. Serve hot. Cook at 350°F.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal. and salt. for about 45 minutes. drippings. Cover with remaining batter.ca/~mec1995/recipes/breads/mexcorn. Grease a 9 x 13-inch baking pan.
For dough: Stir down sponge. Add dough. Let rise in warm draft-free area for 1 hour.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. Cover bowl with plastic. stir to dissolve. about 30 minutes. Brush with glaze and sprinkle wit oats. kneading in allpurpose flour if sticky. Preheat oven to 400°F. turning to coat entire surface. Grease baking sheets. Back to Bread Recipes Menu Copyright ©1998. bread flour and whole wheat flour in large bowl. Cut in half. Knead each piece into round. 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 .htm[11-Sep-11 02:32:55] . using serrated knife. about 45 minutes.sentex. about 30 minutes. If using cake yeast. Let rise in warm draft-free area until doubled. Add yeast mixture and whisk until smooth. Let stand until foamy. butter and salt. Pull 2 opposite sides under to form oval. Bake until loaves sound hollow when tapped on bottom. Immediately transfer to racks and cool. about 30 minutes. Tony van Roon http://www.115°F) in small bowl.ca/~mec1995/recipes/breads/monastry. crumble into small bowl. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Combine oats. Let rise until doubled in volume. Mix in 1 cup oats. Gently turn dough out on lightly floured surface. using wooden spoon. Cover with plastic wrap. Place on prepared sheets seam side down. Knead on floured surface until smooth and elastic. Cover and let rise again in warm draft-free area until doubled in volume. Stir in sugar and lukewarm milk (95°F). Grease large bowl. Slash top of loaves. Gently knead dough in bowl until deflated.
I Monkey Bread. then drop into Bundt pan. drizzle a little melted butter evenly over the top of this first layer.ca/~mec1995/recipes/breads/monkey. nuts and cinnamon. In another bowl. ---.htm[11-Sep-11 02:33:01] . Repeat these steps for the next two cans of biscuits. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. After finishing the first can of biscuits. it will stick to it and is hard to remove. o Melt 1/2 cup butter (not the diet type!) in a bowl. o When done. Tony van Roon by Tony van Roon http://www. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. If you leave the monkey bread in the Bundt pan much longer.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. o Open one can of biscuits and separate. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F.sentex. mix the sugar.oven for 30-35 minutes. then turn onto a plate and carefully remove the pan.Monkey Bread. brown sugar. Cut each biscuit into four sections and roll each section into a ball. remove from the oven and let cool for a minute or two. Put each ball into the sugar mixture and coat.
Melt butter and brown sugar.Monkey Bread. combine white sugar and cinnamon. Bake 35 minutes at 350 degrees.htm[11-Sep-11 02:33:09] .ca/~mec1995/recipes/breads/monkey2. Back to Pastry & Rolls Menu Copyright © 1996. 3 cans Buttermilk Biscuits (10 per can) 1 cup Sugar 2 tsp Cinnamon 1 cup Brown sugar 1 stick butter Pecans (optional) Cut biscuits into 1/4's. Pour over biscuits. II Monkey Bread. II by Tony van Roon Preheat oven to 375° F. Boil 1 minute. Shake biscuit pieces and line in greased tub or Bundt pan. Tony van Roon http://www. In large baggie.sentex. Let stand 10 minutes before removing from pan.
Stop machine. bake 25 minutes. add more flour. Let stand until foamy. Form dough into round loaf about 10 inches in diameter. punch down dough. Lightly grease a baking sheet. processing just until blended. Return to Bread Recipes http://www. Process until dough forms a ball. check consistency of dough. It should be smooth and satiny. about 1 1/2 hours. Remove plastic wrap. add more warm water.html[11-Sep-11 02:33:15] .Muffuletta Bread Muffuletta Bread Makes 1 loaf. When dough has doubled in bulk. Process 20 seconds to knead.) 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. turn to coat all sides. press seeds gently into surface of loaf. Cover bowl with plastic wrap. The loaf is done when it sounds hollow when tapped on bottom. 1 hour. In a food processor fitted with the steel blade. swirling to coat bottom and sides. Add yeast mixture. Ingredients: 1 cup warm water (110°F. Lightly oil a large bowl. combine 3 cups flour. turn out onto a lightly floured surface. 1 or 2 Tbsp at a time. 5 to 10 minutes. processing just until blended. If dough is too sticky. Place rack in center of oven. about 5 seconds. 1 Tbsp at a time. and shortening. combine water and sugar. draft-free place until doubled in bulk. let rise until almost doubled in bulk. Reduce heat to 375°F. place on greased baking sheet. Cool completely on a rack before slicing. Stir in yeast. Bake loaf in center of preheated oven for 10 minutes. Preheat oven to 425°F. Sprinkle top of loaf with sesame seeds. If dough is too dry. Let rise in a warm. salt. Place dough in oiled bowl.ca/~mec1995/recipes/breads/muflet. Cover very loosely with plastic wrap.sentex.
htm[11-Sep-11 02:33:23] . add warm water if necessary.ca/~mec1995/recipes/breads/naan.sentex. preheat oven to 450 degrees F. Pat balls into thin circles about 6 inches in diameter. Turn onto floured board and knead until dough is elastic. 2-1/2 to 4 minutes. Place on baking sheet and bake until bread puffs and is lightly browned. Dough may be refriggerated at this point for baking later. Back to Bread Recipes http://www. Make a well in center and add remaining ingredients. Cover with damp cloth and let rest 1 hour.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. When ready to bake. Mix until dough is somewhat sticky. Serve hot. Pinch off pieces about the size of golf balls and place on large buttered pan.
Let dough rest. beaten Mix dry ingredients. (Susheel) Naan 2.Naan 2.sentex. Add to flour mixture. except the cumming seeds.ca/~mec1995/recipes/breads/naan2. Mix the dough. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Heat beaten egg. for 35-40 minutes in a warm spot. milk and yogurt until barely warm.htm[11-Sep-11 02:33:27] . Add cumin seeds. Roll each ball to 1/8" thichness. turning once. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. covered. Divide into 20 small balls. kneading just enough to hold together. (Susheel) Posted by Tony van Roon Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon 2½ cups all purpose flour ½ tsp baking soda ½ tsp baking powder ½ cup milk ½ yogurt ½ tsp sugar. Add water if necessary. Heat the oil in a pan. Broil in oil.
sentex. Bake loaves 15 minutes. Generously butter four 18-inch baguette pans. Continue baking until bread sounds hollow when tapped on bottom.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 . Knead dough 3 to 4 times. about 30 minutes. about 10 minutes. (Can be prepared 3 months ahead. turning to coat entire surface. abut 10 minutes. Knead in remaining 1 cup flour. Add dough.htm[11-Sep-11 02:33:33] . Stir to blend. Roll 1 piece into 7x15-inch oblong. Let stand in warm draftfree area until dough rises to top of pans. Stir in another 1 cup flour.) Back to Bread Recipes Menu Copyright ©1998. Let stand until foamy and proofed. Remove from pans. Turn dough out onto generously floured surface. Repeat with remaining pieces. Wrap in foil and freeze. sugar and salt over water in large bowl. Preheat oven to 450°F. Butter large bowl. Cover and let rise in warm draft-free area until doubled in volume. Tony van Roon http://www. Let stand 15 minutes at room temperature.ca/~mec1995/recipes/breads/newfr. Using razor blade. Set seam side down in 1 prepared pan. Cool completely. Roll up as for jelly roll. let stand until dissolved. Add 5 cups flour to yeast mixture and stir to incorporate. make three to four 3/8-inch-deep slashes atop each loaf. Reduce oven temperature to 350°F.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Rewarm in 350°F oven for about 20 minutes. about 1 hour. Divide evenly into 4 pieces. about 1 hour. Punch dough down. Serve immediately. Brush each with glaze. Continue kneading until dough is very smooth and elastic.
Nisu Bread Nisu Bread Makes 3 loaves. Turn out onto a lightly floured board. Do not overbake or loaves will be dry. Add about 3 cups of flour and beat well. divide into 3 parts.sentex. Place on lightly greased baking sheets. sugar. Let rest for 15 minutes. cover lightly and let rise in warm place (about 85°F) until doubled. Add the butter.html[11-Sep-11 02:33:41] . eggs and enough flour to make a batter (about 2 cups). Add remaining flour 1 cup at a time until dough is stiff. beat until dough looks glossy again. cover with inverted mixing bowl. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. let rise again. Ingredients: 2 pkgs. Return to Bread Recipes http://www. Sprinkle with pearl sugar. turn dough to grease top. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Punch down. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Repeat for second and third loaves. crushed loaf sugar (sugar cubes) and or sliced almonds. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Knead until smooth and satiny. salt. Stir in the milk. and divide each part into three. Turn out onto floured board. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk.ca/~mec1995/recipes/breads/nisu. Glaze loaves with a mixture of beaten egg and milk. cardamom. Let rise until puffy (1/2 to 1 hour). Bake at 400 ° for 25-30 minutes. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Dough should be smooth and glossy in appearance. Place in a lightly greased bowl. Beat until dough is smooth and elastic.
Olie Bollen.5 setting. If 'blue' smoke is coming from the oil it is definately too hot. together with the apple. will provide moisture and keep the oliebollen fresh for several days. If you don't have (enough) yeast. Let rise for 60 minutes on a draft free spot. grated (optional) 1 Preparation: Make sure everything is warm.=) Serve with powdered sugar (icing sugar) sprinkled on top. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Some of the raisins still have stems on them. hick. The consistancy of the dough batter should be something like thick porridge. finely chopped 1 2% milk. Add the rest of the milk and mix well.. wash the currants and raisins and then soak in hot water for 1 hour. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. I have a plastic pail which I use only for yeast recipes. Dutch. not very appetizing while eating so remove them. Kerst Stol. I microwave the milk until it is hot (probably around 50°C). So only fry as long as needed. My stove burner setting (electric) is about 6 to 6. 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. Oil temperature should be about 'medium-high'.ca/~mec1995/recipes/breads/oliebol. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite.. or are short. put the eggs in warm tap water for 10 minutes. add salt and yeast and mix well. Boter Letter. Mix well. Put the flour in a large bowl. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. If you fry the oliebollen too long they become hard the next day. Add the eggs and part of the 'hot' (not boiling!) milk. Check a couple for consistancy until you get the hang of it. Hollandse Boterletter. Add the raisins/currants and the lemon rind (or even orange peel). Something like a very fluffy ball-like raisin-bun deepfried in hot oil.. apple at room temperature (before peeling). . Works for me. They are usually made New Year's eve (or even during the day) and for the Dutch.htm[11-Sep-11 02:33:49] . add beer. Put a piece of bread crust in the oil to check if the oil is hot enough. Let cool a bit first.sentex. it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala). Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. The fully soaked raisins/currants. Like. Use your own judgement..
Set aside to cool and then add to sugar/butter mixture. Cream sugar and butter together.Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C).sentex. Makes 1 loaf Back to Breads Page Copyright ©1998. keep in mind that pecans are a little bit harder than walnuts.ca/~mec1995/recipes/breads/orangedn. Pour into a large greased loaf pan. Beat in egg and set aside.htm[11-Sep-11 02:33:55] . Tony van Roon http://www. baking soda. orange juice and rind. It is important that the pecans and walnuts are fresh and not stale. In a seperate bowl mix the dates. Bake for 1 hour. Especially stale walnuts will leave a bitter after taste. Mix remaining ingredients and add to wet mixture. Also. water. or until a skewer comes out clean.
Pagach. Place on greased baking sheet. adding more flour as needed. cover with stainless steel bowl. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Pat the top of the filling. Allow to rise double in bulk. Fold the other half of you have a turnover. Carefully pinch edges together. add salt and 2 1/2 cups flour and knead smooth and elastic. Saute onion in oil until soft. Brush oil over the top of the dough and sprinkle with salt or garlic salt. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. 9 x 12 inches. Place dough on countertop. Punch down dough and divide into 2 parts.ca/~mec1995/recipes/breads/pagach. Drain off any excess oil. Bake at 400°F for 30 minutes or until golden brown.html[11-Sep-11 02:34:04] .sentex. Ukrainian Potato Bread Pagach. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Return to Bread Recipes http://www. Place cooled filling on one side inch margin from the edges. Roll out dough into an 18 of rectangle. Let rise double. 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.
Mix well. Sheila Ainbinder -.Pain Perdu. milk.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Heat the butter and oil in a heavy frying pan. Tony van Roon http://www. French Toast. Fry the bread until golden brown on both sides. beaten cup milk cup sugar Tb orange flower water Tb grated lemon zest cup brandy tsp ground nutmeg slices stale French bread Tb butter Tb vegetable oil Powdered sugar Cane syrup Combine the eggs.sentex. Soak the bread in the liquid mixture. sugar.ca/~mec1995/recipes/breads/perdu. Dust with powdered sugar and serve with warm cane syrup.htm[11-Sep-11 02:34:10] . also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. orange flower water. Back to Bread Recipes Menu Copyright ©1998. brandy and nutmeg in a bowl. lemon zest.
Dust the entire plate with powdered sugar. orange zest. • Stir in the maple syrup and bring the liquid up to a simmer. heat 2 tablespoons of butter. stirring constantly. • Repeat until all the butter and bread is used. Spoon the warm sauce over the pain perdu. cinnamon. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. 2 or 3 minutes on each side. • Add the pecans and sauté for 4-5 minutes. Return to Bread Recipes http://www. and vanilla. orange juice. melt 2 tablespoons of the butter. Remove the sauce from the heat. peeled and sliced. French toast Pain Perdu. 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. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. whisk the eggs. milk. set aside. • Lay the pain perdu on a platter. Add the bananas to the pecan mixture and warm slightly.Pain Perdu. • Remove the pan from the stove and add the rum.html[11-Sep-11 02:34:17] . French toast French Toast yes. to dissolve the sugar. Dip 2 slices of the bread into the egg-milk mixture. Fry in the butter until golden brown. sugar.sentex. • In a nonstick sauté pan. Yields: 6 servings. coating evenly.ca/~mec1995/recipes/breads/perdu2. Carefully place the pan back on the stove and flame the sauce. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl.
html[11-Sep-11 02:34:26] . Bake 18 minutes. Change to dough hook and knead at medium speed until soft. Add the butter and mix thoroughly. Italian. egg yolk. The rolls should double in size and puff up into fat buns as they bake. Place the rolls on lightly buttered or parchment-lined baking sheets. let stand until creamy. about 45 minutes. springy. Cut the dough into 16 to 18 pieces and roll each piece into a ball. Cool on racks. 20 to 30 minutes. and let rise until doubled. Pat the raisins dry and toss with 1/4 cup flour. Dolci type Panini Bread. Return to Bread Recipes http://www. sugar. Add the raisins to the dough in 1 or 2 additions by flattening the dough.ca/~mec1995/recipes/breads/panini. grated lemon & orange zests. about 10 minutes. Add the flour and reserved raisin water and stir until smooth. Heat oven to 400°F.sentex.Panini Bread. knead until soft. (Or by hand. 8 to 10 minutes). room temperature 1/4 cup unbleached all-purpose flour for the raisins Method: Soak the raisins in cool water to cover at least 30 minutes. and vanilla in a mixer bowl and mix with the paddle until blended. springy. salt. 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. eggs. Place the dough in a buttered bowl. and smooth except for a few blisters. patting the raisins over the surface. sponge. Place the flour. 3 to 4 minutes. cover with plastic wrap. and rolling up the dough. Stir the yeast into the warm milk in a small bowl. and very smooth. Cover with a towel and let rise half their original volume. Cover with plastic wrap and let rise until doubled. about 1 hour. drain but reserve 1/4 cup of the water.
• Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Divide dough into four parts. Gradually add flour and mix well. Return to Bread Recipes http://www. Spray 4 pie tins with vegetable oil spray(any kind). With hands lubricated with oil. Cover dough and let rise until double it's size.Peda. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Add sugar. salt and Crisco. 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.ca/~mec1995/recipes/breads/peda. Armenian Flat Bread Peda. Peda Bread.html[11-Sep-11 02:34:31] .sentex. Cover each pan and let dough rise again. spread dough out evenly in each pan.
or freeze them for future use. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. add the remaining 1-1/2 cups of water. turning once to coat the top. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Shape into a ball. but therein lies the secret. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. mixing vigorously with each addition.sentex. -. cover. adding the additional cup of flour if the dough gets too sticky. The (preheated) oven is set fpr 500 °F. the oil. Dust the cookie sheets with cornmeall also in between baking Pita's. add the honey. place the next tray on the bottom for its 5-minute. Punch down on floured surface. remove from oven. Turn out onto a lightly floured board and knead for 10 minutes. you will bake the remaining Pita. place in a greased bowl. this recipe is not my own. shaping each piece into a ball. stir and set aside to proof. the dough should be smooth and eleastic. and the yeast mixture. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours.very hot for these little breads. When they're done. high heat and remove the first ones to a wire rack to cool.htm[11-Sep-11 02:34:39] . place 2 of the circles on each sheet. Do not open the oven during this first baking. Back to Bread Recipes http://www. Place 1 cookie sheet on the lowest rack for 5 minutes. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. When kneading is finished. 1 cup at a time. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Knead each ball for 1 or 2 minutes. Then stir in 5 cups of the flour. cover and let rest for about 30 minutes. 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.ca/~mec1995/recipes/breads/pita. The breads will puff up and be lightly browned when they're done. Let them cool--rewarm them for serving. Continue the process until all the breads are baked. After 5 minutes. Dust 2 baking sheets with cornmeal. Using a floured rolling pin. salt. Mix the yeast in 1/2 cup of the warm water. In a large mixing bowl.
about 20 seconds. dough will sink to bottom. Dust generously with whole wheat flour and roll into 5-inch-diameter circle. gently press in center with back of slotted spoon until bread puffs. Place on platter and serve immediately. Cover and let rest 15 minutes.ca/~mec1995/recipes/breads/poori.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Roll 1 piece into smooth ball (keep remainder covered with towel). Keep warm while cooking remaining dough. dusting with flour to prevent sticking. Cover.Whole Wheat Indian Bread Poori . Turn and cook until light brown.sentex.htm[11-Sep-11 02:34:46] . Pour oil into wok or medium saucepan to depth of 3 inches. Mix in buttermilk. Heat to 375 °F. Back to Bread Recipes http://www. Add 1 dough round to oil. Repeat with remaining dough. Knead dough on lightly floured surface 2 minutes. Divide dough into 8 pieces.Poori . Transfer to paper towels using slotted spoon. When dough starts to rise.
shape each into a long strand. Knead until dough no longer sticks to sides of bowl. Add cardamom and enough flour to make a soft dough. Sprinkle with almonds.sentex. Beat 1 egg and sugar together. Add lukewarm milk. Knead vigorously until thoroughly mixed. Cover. add milk mixture. Brush with slightly beaten egg. Cover. stir until dissolved. salt and some of the flour.ca/~mec1995/recipes/breads/pulla. Braid strands to form a loaf. 85°F until doubled in size. Cool.html[11-Sep-11 02:34:52] . Let rise in warm place. Coffee bread from Finland Pulla. about 45 minutes.Pulla. Coffee bread from Finland Finnish Coffee Bread Ingredients: • 1 pkg yeast • 1/4 cup warm water (105-115°F) • 1-1/3 cups lukewarm milk • 2 eggs • 1/2 cup sugar • 1/2 tsp salt • 4-1/2 cups sifted flour. Add butter. Punch down. Divide into 3 equal parts. Makes 1 loaf. 350°F about 30 minutes or until golden brown. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Bake in moderate oven. Return to Bread Recipes http://www. approx. Let rise again until doubled in size. Stir to mix.
but that's what the original recipe calls for.. Do not be fooled by its simplicity.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother.. and says the reason she works out is so she can eat it without too much guilt.. 1/4 cup of less should be plenty. Grease three 6x3" loaf pans. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. Mix flour and sugar with a wooden spoon Add first beer 1/3 at a time Turn batter into the three loaf pans Drizzle butter over tops (again. for 50 minutes Relax.berkeley.sentex. My girlfriend loves it. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. Although I don't recommend using that much.ca/~mec1995/recipes/breads/radiobb. but some is necessary) Bake at 350° F.htm[11-Sep-11 02:34:58] . and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: email@example.com Back to Bread Recipes http://www. and to her by her mother. you don't need all of it. so.
htm[11-Sep-11 02:35:03] . Add the warm water.) 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. Devide in half. Stirr in the currants. Bake at 350 °F for 35 minutes or until done. Roll each half in a rectangle to fit your bread pan.ca/~mec1995/recipes/breads/raisin-4. Knead on a floured surface or countertop until smooth for about 10 minutes. add the eggs. and yeast with the flour. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Add the creamed butter/sugar mixture to the flour. Cream the (softened) butter with the sugar. Punch the dough down. and lightly knead it again for about 1 minute. Remove from pan and cool on wire rack. and the apple pieces. Back to Bread Recipes http://www. Cut the apple in little pieces.sentex. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. approx. Put the dough mixture in a lightly greased bowl. 30 minutes. raisins. Mix the salt. Cover and let rise again until double in bulk.Raisin Bread #4 Raisin Bread #4 by Tony van Roon Makes 2 Loaves: 1 cup 2 pkgs 1/2 3/4 1/2 6 cups 1 2 1 cup 1 cup Very warm water or milk (about 125 °F. Place each half in a greased and floured loaf pan.
let rise again in warm. butter. stir until disolved. Place. about 1 hour. you can substitute with applesauce. Gives a nice look to a slice. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. Beginning at short end of each.ca/~mec1995/recipes/breads/raisin-5. Sprinkle in the yeast. seam sides down. divide in half. Cover.htm[11-Sep-11 02:35:16] . Punch dough down. Remove dough to lightly floured surface. Add remaining water. about 6 to 8 minutes. I found that when using 2 eggs the bread becomes a bit dry the next day. about 1 hour. draft free place until doubled in size. Bake at 350 °F. Stir in egg. Back to Bread Recipes http://www.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. Cover. raisins. turning to grease the top. roll up tightly as for jelly roll. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. to keep the bread moist.sentex. cut in small pieces. sugar. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Knead on lightly floured surface until smooth and elastic. blend well. If you like. I also started adding half an apple. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. Remove from pan and cool on wire rack. * Use tap-water or water reserved from boiling potatoes. mashed potatoes (or applesauce). Pinch seams and ends to seal. The one cup of water changed to 1-1/2 to 2 cups hot tap water. and enough remaining flour to make a soft dough. let rise in warm and draft free spot until doubled in bulk. Let cool to room temperature. Place in a greased bowl. It is obvious that the apple and egg should be at room temperature. for 35 minutes or until done. Works well. salt. and 2 cups of flour.
Tony van Roon http://www. Pour into well-oiled pan. then beat thoroughly.sentex. Beat thoroughly. Cover and let rise until double in bulk.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Allow to stand 1 hour. and yeast which has been softened in lukewarm water.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.ca/~mec1995/recipes/breads/oatsbred. salt. Stir until blended. Bake in moderate oven (375°F) about 45 minutes. Add cooking oil. flour.htm[11-Sep-11 02:35:23] . Pour over rolled oats. Back to Bread Recipes Menu Copyright ©1998. sirup. Allow to rise until double in bulk.
orange peel and lemon rind. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. add the dough which has fermented.ca/~mec1995/recipes/breads/rosca. adding the rest of the milk mixture and two more eggs. Moisten the tope with a brush dipped in remaining egg. then form into a ball. Knead well.Rosca De Reyes Bread Rosca De Reyes.sentex. cover with napkin and allow it to stand twenty-four hours. Cover with napkin and let stand in a warm place until it is twice its original size. Bake at 400°F for thirty minutes or longer. Shape dough into a large circle with a hole in the center. mixing it a little at a time with the flour. Place in a greased pan. exclusively for January 6. Specialty Bread King's Bread. Make two incisions forming a cross on the top of the ball and place in a floured bowl. When the dough is smooth. sprinkle with sugar and dot with small pieces of additional citron. Add two eggs and the orange blossom water. Return to Bread Recipes http://www. Ingredients: 4 cups sifted flour 1/2 package yeast 1/4 cup lukewarm water 1/4 cup butter 1/4 cup sugar 1 tsp salt 1/4 cup milk 5 eggs 1 Tbsp orange blossom water 1 oz candied citron. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Mix butter. Yield: one very large ring or twelve to fifteen servings. chopped 1 candied orange peel. chopped 1 lemon rind. Dissolve yeast in lukewarm water and pour into center of mound. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Knead. add citron.html[11-Sep-11 02:35:32] . Mix thoroughly with the flour and when lukewarm. sugar and salt with milk and cook over moderate heat for about two minutes.
Add to it the soda. Allow mixture to stand at room temperature from noon to the following morning. o Scald milk and cool to lukewarm. G. Elida. o Let rise until light. Wayneboro. Tony van Roon http://www. o Kneed for 10 to 12 minutes and shape into several loaves.H. VA.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. Brunk. the sugar and the corn meal over the potatoes. Stir until ingredients are well blended. o Bake at 350°F for about 1 hour.ca/~mec1995/recipes/breads/saltrb. o Add milk and remaining flour to sponge. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Then drain off liquid.htm[11-Sep-11 02:35:38] . Mrs. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. this sponge should be the consistency of cake batter. This requires about 1-1/2 hours. Back to Bread Recipes Menu Copyright ©1998. remaining salt and 5 cups of flour. o Add boiling water and stir until salt has dissolved. add shortening. o Set mixture in a warm place and let rise until light and full of bubbles.sentex. Sprinkle 1 tablespoon salt.
cover and let rise until it has doubled in bulk.ca/~mec1995/recipes/breads/saltcb. Reduce the heat to 350°F and bake 25 to 30 minutes more. until bubbles work up from the bottom. in a warm place. 90 to 95°F.htm[11-Sep-11 02:35:42] . about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Bobbs-Merrill Co. Test for doneness. Rombauer & Becker. If it isn't light in texture. it may sour. 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.sentex. Preheat the oven to 400°F and bake the bread 10 minutes. Keep water warm this full length of time. it is useless to proceed as the bread will not rise properly. Tony van Roon http://www. covered. 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.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. but not stiff. Back to Bread Recipes Menu Copyright ©1998. until it ferments. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth.. then cool on rack. Watch it for if it gets too high. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. By then it would be light and have a number of small cracks over the surface.
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
Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. Meanwhile. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Combine the flour.sentex. Stir and bring to a simmer. make the glaze by combining the butter. Back to Bread Recipes Sunday Loaf http://www. 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.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. Beat the eggs well in a small bowl. add the jam or preserves and milk. Grease a 9x5x3-inch loaf pan. baking powder. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. or until a straw inserted into the center comes out clean. sugar. and salt in a large mixing bowl. continue stirring until dissolved and blended. and jam in a pan. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Cut the butter into small pieces and drop into the flour mixture. Using your fingers or a pastry cutter. Spoon into the loaf pan and bake for about 1 hour 15 minutes.ca/~mec1995/recipes/breads/sunday. Stir with a fork to mix all dry ingredients well. sugar.htm[11-Sep-11 02:36:23] .
Or bake in the normal baking pans if you like. Cool to lukewarm. Then gradually add the white flour to make a soft dough. round or square--and place on greased baking sheets. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk.sentex. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. butter. In a cup or bowl. Shape as desired--oval. Place in a greased bowl and turn once to coat the top. Add a bit more white flour if the dough is too sticky. Stir in the rye flour gradually. Cool on wire racks.ca/~mec1995/recipes/breads/limpa. dissolve the yeast in the ½ cup of warm water and add to the first mixture. Bake at 400 °F. Back to Bread Recipes by Tony van Roon http://www. Punch down.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. knead the dough for about 10 minutes. but it looks better if baked as so called free-loaves. return the dough to the floured countertop and knead for another 3 minutes then devide in 2.htm[11-Sep-11 02:36:32] . and salt. mixing with each addition until all 3 cups are stirred in. then stir in the honey. On a lightly floured board or countertop. Beat well. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes.
Add the flours and butter.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 the dough is sticky or too soft. 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. The breads will shrink a little from the sides of the pan when they are done.sentex. dusted with cornmeal. Stir in the molasses. Back to Bread Recipes http://www. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. just leave it out or replace with something you like. then stir until dissolved. Shape the dough into two slightly flattened ovals and put on a greased baking sheet. Make four ¼" deep diagonal cuts in the top of the loaves. Knead by your own method or use a dough kneeder. Leave the dough in the bowl and cover the bowl with plastic wrap. Let rest for a minute. then let rise on a draft free spot for about 45 minutes.htm[11-Sep-11 02:36:38] .ca/~mec1995/recipes/breads/swed-rye. orange rind and seeds. sugar. or sound hollow when you tap on top of the bread. Mix all ingredients together until smooth. Enjoy! NOTE: If you don't like the taste of anise. Bake in preheated oven at 375 °F for about 35 minutes.
do not overmix. •2 Place mixture in a 10-inch greased baking pan. Combine the remaining ingredients and add to the first mixture.ca/~mec1995/recipes/breads/texmex.Tex-Mex Cornbread Tex-Mex Cornbread This is what you eat with chilli! Ingredients: •1 cup cornmeal •1/3 cup all-purpose flour •2 tablespoons sugar •1/2 teaspoon salt •1 dash black pepper •2 teaspoons double-acting baking powder •1/2 teaspoon baking soda •2 eggs beaten •1 cup buttermilk •1/2 cup vegetable oil •8 3/4 creamed corn •1/3 cup yellow onions minced •2 tablespoons hot chili peppers minced •1 tablespoon green peppers minced •1 tablespoon pimientos minced •1/2 cup cheddar cheese. sugar. baking soda and baking powder. Bake in an iron skillet if you have one. Blend only until mixed.html[11-Sep-11 02:36:48] . Bake in a preheated 350-degree oven for 35 minutes or until golden brown. Return to Bread Recipes http://www.sentex. salt. pepper. shredded Method: •1 Combine the cornmeal. flour.
.sentex. Add ingredients in order given.ca/~mec1995/recipes/breads/raisin6.html[11-Sep-11 02:37:04] . Return to Bread Recipes http://www.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. 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..
Sprinkle the yeast on top. Add the remaining 5 to 6 cups of flour. combine 7 cups of the flour with the salt. Back to Bread Recipes http://www. Knead for 10 minutes on low speed. Add the yeast mixture. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F.100% Whole Wheat Bread 100% Whole Wheat Bread. Blend in mixer on low speed until thoroughly mixed. water. until the dough is the consistency of cookie dough. 1 cup at a time. Preheat oven to 350 degrees F. Remove the breads from pans when they're done and cool on wire racks. bake for 40 to 45 minutes or until loaves test done. honey.htm[11-Sep-11 02:37:20] . #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. Cover and let rise in a warm place until the dough has increased by one-third in bulk. When dough has increased by one-third (or double if kneaded by hand). Lightly oil hands and counter top and mold dough into 4 loaves. In a mixer bowl. Do NOT stir! Set aside.sentex. If you're kneading the bread by hand the dough has to be double. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. Put into 4 large breadpans that have been greased with a solid shortening.ca/~mec1995/recipes/breads/wwbread. and oil.
Beat with a whisk. milk. Place in greased bread pans.htm[11-Sep-11 02:37:56] . can be made without egg.ca/~mec1995/recipes/breads/wwbread2. Add the yeast mixture. Add enough flour to make a soft. I put a cup with water in the back corner of the oven which really helps the baking process. and knead for a about 2 minutes. Turn out onto a lightly floured surface and knead for about 10 minutes. put butter or oil. * Modified for regular milk from non-fat dry milk. Remove the breads from pans when they're done and cool on wire racks. and most others. I use the regular 2% kind. Let cool to lukewarm. In a large bowl. #2 by Tony van Roon Makes 2 loaves: 1½ tablespoon honey ½ cup warm water 2 packages dry yeast 9 cups of whole wheat flour 1tablespoon salt ¼ cups (no-salt) butter or oil 1 cup milk * 1 small egg ** 2 cups boiling water 1/3 cup molasses Dissolve the honey and yeast in warm water. This recipe was original posted with two large eggs and I have modified it for 1 small egg. Place the dough in a greased bowl. punch down. Preheat oven to 400 °F. and 4 cups of flour. molasses. Then divide in half and form 2 loaves. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. egg. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Turn out onto floured surface. Set aside to proof. cover with a towel. turn once to cover the top. Tip: With all bread baking. Then bake for about 35 minutes or until done. cover and place in a warm spot to rise double in bulk for about 1 hour. workable dough. Cover with the bowl and let it rest for 10 minutes. (cover with aluminum foil the last 10 minutes to prevent burning).sentex. spoon.Whole Wheat Bread II Whole Wheat Bread. especially electric ovens. Back to Bread Recipes http://www. ** This bread. Add the boiling water and stir. Bread will sound hollow when tapped with fingers. and salt. or mixer.
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. So.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) . quick-dry-yeast is in. don't worry about it. or orange. sifted (about 3-1/2 cups) 25 gram . Then drain and dry everything with tea towels or paper towels and set aside. I use chopped up apple myself because it keeps the bread moist after baking. Proof the yeast first: 1 cup water. Wash the raisins and the currants and let it soak in hot water for 10 minutes.dark brown sugar (1/2 cup) 150 gram .sentex. your yeast is no longer good and needs to be replaced. or 2 large loaves 150 grams is approximately 1 cup 500 gram . cranberry. Heat the water to about 100 °F.ca/~mec1995/recipes/breads/stolle. If you don't have lemon-rind you can leave it out. like cranberry. If the yeast is foaming you can proceed with the recipe.large 8 gram .REAL (no-salt) butter 150 ml . (about 1 cup) 200 gram . etc. It also keeps in the refrigerator for about a year. Dissolve the sugar into the warm water. Neither I or my family like fruitmix so we never use it. If not.raisins (Thompson). seedless (about 1-1/2 cups) 50 gram .salt (1/4 tsp) 100 gram .grated rind from 1 lemon 1 egg .htm[11-Sep-11 02:38:21] . Substitute the 50 grams fruitmix for something else of your choice. 2 TBSP white sugar.yellow (golden) raisins 50 gram .all purpose white flour. I find it much easier to work with. http://www. apple.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram .fruitmix (optional) (use apple. by Tony van Roon Makes 1 very large.Christmas Bread(English) Family recipe since 1975.currants.2% warm milk (about 4 oz.Kerst Stol(Dutch) . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. and the 25 grams yeast (3 packages). instead) 1 lemon . Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. or 1-1/2 cups) 150 gram .
Mix the sifted flour with the salt. A bit sticky is fine. the lemon rind and halve of the lemon juice. Unless a real dough-kneader is used (like KitchenAid). mix the dough preferable by hand. Let it rise again on a draft-free spot for another 45 minutes. and the optional fruitmix.ca/~mec1995/recipes/breads/stolle. Mix the dough with the currants. If you can. try to make the almond paste yourself instead of the store bought crap. (NOTE: it is difficult to really specify. 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. About 10 minutes before serving.sentex. if not. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. how much almond past to use. brown sugar (you can use white sugar if you wish). The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. Mix it using your hand. Add the egg. don't worry about it). fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). raisins. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. lemon rind. Bake with the top of the bread just below the middle of the oven (if possible. After the 20 minutes. Put the second rack with the bread just below the middle of the oven. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. It is really easy. Add more milk (or flour) as needed. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. fluffy and not too sticky. and lemon rind in a large bowl. Or use this as a base to make Marzipain. This recipe is for one large bread or two smaller ones. A couple of minutes before the end of the baking time brush the top with water. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. Almond Paste: Also an old family recipe. 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. in grams. 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. Then bake as stated above. and bake for another 10 minutes.) Moisten the edges of the oval shaped dough with a bit of water or milk. 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. Optional: (Instead of brushing with water and melted butter) before baking. Use whatever amount you feel is right for your bread or about 1-inch diameter. Flatten the dough to an oval shape and about 1 inch thickness. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. add the egg and yeast mixture. 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. Let it rest for about http://www. 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). Mix thoroughly with the sugar.htm[11-Sep-11 02:38:21] . Knead until the dough feels smooth. Starting in the middle of the flour. 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. it is the only way to 'feel' the consistency of almond paste. Don't make it too dry. A bit thicker is okay but not thinner or the dough mixture will not rise properly.
dry is good but not so dry that it crumbles and not stick together. so watch it! Give the sugar another 10 minutes to absorb the fluids.sentex. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. This will happen faster than you think.ca/~mec1995/recipes/breads/stolle. Back to Bread Recipes Copyright © 1975 . Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds.Traditional family recipe. Don't make the mixture too wet with the lemon juice. if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste. If you have almond paste leftover.htm[11-Sep-11 02:38:21] . Personally. Just add 1 spoon at a time until the paste is firm. use it to make Marzipain. However. Then start kneading it again with your hand until it is firm. and by family tradition. by Tony van Roon http://www. 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).Weinacht Stolle (Christmas Bread) 10 minutes.
Add remaining water.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. 4 cups flour and salt and beat until smooth. stir to dissolve.ca/~mec1995/recipes/breads/fr1-bred. Bake 10 minutes. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. about 3 minutes. Cover with damp towel." 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. Pat each into 4x7-inch rectangle. Make 3 diagonal slashes in loaves. Tony van Roon http://www. adding more flour if necessary.htm[11-Sep-11 02:38:25] . Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface until smooth.) Grease large bowl and add dough. then drain it and put it in the oven with the bread to create steam. starting at one long side. Brush with egg glaze. Divide into 12 pieces. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. about 35 minutes. about 45 minutes. Let rise until almost doubled in volume. Roll up jelly roll fashion. Cool on racks before serving. Arrange seam side down on prepared sheets. about 2 hours. Return to greased bowl. Let rise at room temperature 8 hours. turning to coat surface.sentex. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. about 2 minutes. This gives the loaves a firm crust. Back to Bread Recipes Menu Copyright ©1998. Cover with damp towel and let rise in warm draft-free area until doubled in volume. about 8 minutes. Mix until smooth and elastic. Preheat oven to 475°F. spacing 3 inches apart. turning to coat entire surface. Remove brick from water and place in oven. Punch dough down and knead on lightly floured surface until smooth. Let stand 5 minutes. about 2 minutes. Pinch seams to seal. (Dough can also be mixed and kneaded by hand.
Shape the dough into a ball and place in a warm. Before shaping the loaves. golden brown crust. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Bake for about 40 to 45 minutes for crusty loaves. Add 1/2 teaspoon of honey and stir. Turn dough out onto a lightly floured board and divide it in half. Cover lightly with a towel and set aside in a warm place. Add the foaming yeast mixture. then add the honey and salt. pour in 1-1/2 cups of tepid water.sentex. Preheat oven to 350 °F. about 8 to 10 minutes. kneading them right into the dough. When done. slash each one diagonally 1/4 inch deep about 2 inches apart.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. Turn out onto a lightly floured board. Cover and set aside until it foams and doubles in volume. Back to Bread Recipes http://www. mixing well after each addition. Cover with a piece of butter wax paper. free from drafts. Before putting the loaves in the oven. Cover mixture and let stand for a few minutes. cool on wire racks. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Knead well. 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. In a large mixing bowl. until the dough is smooth and elastic. greased bowl. tapering at the ends. using only enough additional flour to knead into the dough if it becomes too sticky. until doubled in bulk (about 1 hour). Add more flour until a stiff dough is formed. Now shape into 2 long loaves.ca/~mec1995/recipes/breads/raisin-1. and beat in 2 cups of the flour. add 1/2 cup of the drained raisins to each of the balls.htm[11-Sep-11 02:38:28] .
salt. Mix sugar with beaten eggs.sentex.htm[11-Sep-11 02:40:35] .ca/~mec1995/recipes/breads/corn9. Beat-up very quickly and bake in a large buttered pan in a very hot. baking powder and cornmeal together.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F. Add melted butter and milk. Sift the flour. Return to Bread Recipes Menu http://www. oven. 450 °F.
Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. and eggs. Bake for 1 hour at 325°F.htm[11-Sep-11 02:40:40] . until golden brown. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Fold in the nuts. Serve cold with cream cheese. oil. if desired. Tony van Roon http://www. Stir the flour and sugar together and mix with the bananas. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Back to Bread Recipes Menu Copyright ©1998. Pour into a greased and floured loaf pan.ca/~mec1995/recipes/breads/fiddles.sentex.
cut the roll into 1-1/2 inch rounds. then place on a cookie sheet. yeast and butter. Bake in a 325 degree oven for 20 . lubricate hands with a little butter or oil. Place aside and repeat with all six balls. 4) To this mixture add flour and knead the dough. 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. Now spread the filling over the rectangular piece of dough and evenly spread the filling. Brush with butter again. Let the dough rise covered for about 30 minutes. roll out until it is just under the size of a cookie sheet. Return to Bread Recipes http://www. Cover and let rise for about 90 minutes. and then fold again.html[11-Sep-11 02:40:49] . 3) Add warmed milk.ca/~mec1995/recipes/breads/gatah. top to center and bottom to center. Brush the tops with melted butter and sprinkle with sesame seeds. Let cool before using. If dough is sticky. 5) Roll up the filling covered dough from the bottom like a jelly roll. walnuts. orange zest and raisins. melt the butter and then add the flour. Roll out each ball fairly thin and brush with melted butter. Mix in well. Take off heat and let cool for about 5 minutes. Fold dough from top to center. cinnamon. divide evenly into six balls. Armenian Sweet Rolls Gatah.sentex.Gatah. When dough is smooth. With a sharp knife. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. Add sugars. Now taking the first strip. then from the bottom to center.25 minutes or until just golden brown. 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]. 2) In a large bowl. While stirring continually allow it to brown just slightly. Press down on rounds and flatten to about 3/4 inch. Method for the Filling: 1) In a large skillet. mix together eggs and 3/4 cup sugar.
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