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