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