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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
At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. slice and toast for a real treat in the morning. 1-1/2 tbs. Cool. 3 cups 1-1/2 tsp. 1/3 tsp. Select Basic Wheat cycle. Large 1-1/3 cups 2 tbs. May 1996 . 1/2 tsp.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1 cup 1 cup 1 tsp. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. 1/3 tsp. Sprinkle a little cornmeal on the dough after the second rising. Push Start.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. Select: Sweet or Basic Medium cycle. 1/4 tsp. If any is left over and gets cold. 2 cups 2 cups 2 tsp. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. This bread tastes best when served warm. 2 tbs. so a little flour may have to be added to adjust the consistency.htm[11-Sep-11 02:19:34] . Light setting (or the equivalent setting for your machine).English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. 1/2 med. 1 tbs. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. Raisin Bread Cycle. 1/2 tsp. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. April 1996 . Apples add moisture to the dough.sentex. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Medium 1 cup 1-1/2 tbs. 2/3 tsp.ca/~mec1995/recipes/bm-bread/broden. try toasting it.
Back to the Kitchen http://www. The acid in the buttermilk also retards the growth of mold.LIGHT BAKE Note#2: all ingredients at room temp. 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. add additional flour. and milk at 75-85 °F. If too wet.Bread Recipes for the Breadmachine March 1996 . so 10 to 15 minutes after adding the fruit. Feb. Jan. If too dry.. add 1 or 2 tablespoons water. loaf) This recipe was sent to us by.Mixed Fruit Bread (Makes 1-1/2 lb. James Patelli (firstname.lastname@example.org). loaf) Do not use timer with this recipe.sentex.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34] . or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. 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.Buttermilk Cheese Bread (Makes 1-1/2 lb. Note #2: Moisture in dried fruit varies. 1-1/3 cups water 2 tablespoons butter or margarine. 1996 . so it keeps well. with a great aroma.Honey and Oats Bread (Makes 1-1/2 lb. James wrote: This is one of my favorite. 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:. but more important a great taste. loaf) This is a delicious and moist bread. 1996 . check mixture.
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. In regards to the orange. medium/normal crust color setting. The milk was preheated a bit to make the dough rise better and bigger. Same for the 1 pound variety although I don't have a picture. Remove bread from pan. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. Recommended cycle: Basic/white bread cycle. For best results. Add ingredients to the bread machine pan in the order suggested by the manufacturer.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin.sentex. For a refreshing hint of citrus. 2003 http://www. the 1-1/2 pound version turned out quite well. use the California type oranges. I owe it all to my sister-in-law. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). This recipe was overhauled and revamped on 9-20-2003. Bing van Kampen. All in all a lot of work to re-figure out this recipe.ca/~mec1995/recipes/bm-bread/bm-egg. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. add 1 tablespoon of finely shredded lemon or orange peel with the flour. cool on wire-rack.htm[11-Sep-11 02:19:40] . The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. The honey was added and sugar increased a bit because the bread was missing 'sweetness'.
ca/~mec1995/recipes/bm-bread/bm-rye. 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. which comes in handy when making whole grain breads. light or medium/normal crust color setting. Back to Bread-Machine Recipes http://www. and rye bread recipes to improve loaf height. See adding gluten tip below. If you like. substitute dill or fennel seed for the carway seed. (If basic/white bread setting is used. texture. The time-bake feature can be used. cool on wire-rack.htm[11-Sep-11 02:19:46] . whole grain. and structure.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If your machine lacks this cycle. Use 1 tablespoon gluten for both the 1-pound and 1. Gluten is available in the health food store or if lucky in your local supermarket.5 pound recipes. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. try adding gluten to whole wheat. add 1 tablespoon gluten to either size recipe.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. Remove bread from pan. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle.
Adjust dough consistency -.see Adjusting Dough Consistency tip below. then let it come to room temperature before using it. If dough is too soft of sticky. If dough is too dry of stiff or too soft or slack. (Yogurts vary in moisture content.htm[11-Sep-11 02:19:50] . smooth ball around the blade. 1 teaspoon at a time. -Before trying the timed baked feature. if necessary add enough water to get the desired consistency before measuring. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-sbred. until dough is of the right consistency. add additional liquid. Add ingredients to the bread machine pan in the order suggested by the manufacturer. medium/normal color setting. if should form a soft. 1 teaspoon at a time.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. measure the starter while it's chilled. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter.sentex. It will start to rise.) Recommended cycle: Basic/white bread cycle. Time-bake feature can be used. If dough is too stiff or dry. -To assure accuracy. adding the yogurt with the milk. Back to Bread Machine Recipes http://www.
smooth ball around the blade. 1 teaspoon at a time. add additional liquid. Back to Bread-Machine Recipes http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.see Adjusting Dough Consistency tip below.ca/~mec1995/recipes/bm-bread/bm-sdb.Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -. If dough is too soft of sticky.htm[11-Sep-11 02:19:57] . Adjust dough consistency -.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. until dough is of the right consistency. adding sourdough starter with the yeast. If dough is too stiff or dry.sentex. add additional bread flour. medium/normal color setting.) Recommended cycle: Basic/white or French bread cycle. 1 teaspoon at a time. if should form a soft.
When cycle is complete. Baking time will vary with the pizza-size and selected toppings. Bake at 425°F for 20 to 25 minutes or until done. Roll or press to fit into prepared pan(s). and mozzarella and cheddar cheese mix. Back to Bread-Machine Recipes http://www. Add pineapple to make it 'Hawaiian'. Lightly oil the pizza pan(s). Here is my favorite combo: red or yellow pepper.sentex. knead in additional flour to make dough easy to handle.(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:20:04] . tomato. mushroom. remove dough to lightly floured surface. sprinkle lightly with cornmeal. 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. red onion.ca/~mec1995/recipes/bm-bread/bm-bpizz. Adjust dough consistency -. If necessary. Recommended cycle: Dough/manual cycle.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
sugar. roll into 14" ropes. remove dough to a lightly floured surface. the other about 1/3 of the dough. lay it down. lay it down. let rise in warm. Pinch ends firmly to seal and to secure to large braid. egg. Repeat to end. Pinch ends to seal. draft-free place until almost doubled in size. Bring right rope under new center rope. roll into 14" ropes. Select dough/manual cycle. cut up 3 cups bread flour 4 tablespoons sugar 1 1/4 teaspoon salt 2 teaspoons active dry yeast Coating 1 large egg yolk 1 tablespoon water poppyseeds (Optional) Directions -. Divide remaining piece into 3 equal pieces.htm[11-Sep-11 02:20:13] .Basic Bread Machine Add water. knead in enough flour to make bread easy to handle. brush over braids. 15-20 minutes. lay it down. flour.tastes like cake by Dick Hanson Ingredients -. one about 2/3 of the dough. (Total baking time approximately 25-30 minutes. Divide dough into two pieces. Select Sweet Bread cycle. salt and yeast to bread machine in order recommended by manufacturer. When cycle is complete. Lightly beat egg yolk and one tablespoon of water. 15-20 minutes. If necessary. roll into 12" ropes. knead in enough flour to make bread easy to handle. Divide the larger piece into 3 equal pieces. When cycle is complete. Cover with damp towel. one about 2/3 of the dough. Divide remaining piece into 3 equal pieces. If necessary. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). draft-free place until almost doubled in size. lay it down. Lightly beat egg http://www. Place smaller braid on top of larger braid. Cover with damp towel. Braid by bringing left rope under center rope. Pinch ends to seal. Place smaller braid on top of larger braid. Place ropes on greased baking sheet. braid. Select dough/manual cycle. Divide dough into two pieces. let rise in warm. Place ropes on greased baking sheet. roll into 12" ropes.) Remove from sheet and cool on wire rack. Pinch ends firmly to seal and to secure to large braid. Bring right rope under new center rope. the other about 1/3 of the dough. braid. cover loosely with foil to prevent excess browning. Sprinkle with poppy seeds or sesame seeds if desired. After bread has baked at 375 °F oven for 15 minutes.ca/~mec1995/recipes/bm-bread/bm-chall. Braid by bringing left rope under center rope.Challah for the Breadmachine Challah -. Repeat to end. remove dough to a lightly floured surface. margarine. Divide the larger piece into 3 equal pieces.sentex. Remove to rack and cool when done.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine.
Back to Bread-Machine Recipes http://www. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Total baking time approximately 25-30 minutes. brush over braids.sentex. Sprinkle with poppy seeds or sesame seeds if desired. After bread has baked at 375 °F oven for 15 minutes.Challah for the Breadmachine yolk and one tablespoon of water. cover loosely with foil to prevent excess browning.ca/~mec1995/recipes/bm-bread/bm-chall. Remove from sheet and cool on wire rack.htm[11-Sep-11 02:20:13] .
add additional liquid. 1 pound loaf Ingredients 1-1/2 pound loaf ------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons 1 tablespoon Butter or margarine 1-1/2 tablespoon 1 Large egg 1 1 tablespoon Sugar 4 teaspoons 1/3 cup Dried red cherries 1/2 cup 1/4 cup Slivered Almonds. recipe): calories 194. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. fruity flavor to this tender nut loaf. Adjust dough consistency -. sodium 223mg. 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. protein 7g.sentex. smooth ball around the blade. add additional bread flour. saturated fat 1g. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. 1 teaspoon at a time. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Stir a couple of times and check often or they will burn. If dough is too soft of sticky. until dough is of the right consistency. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www. Nutritional information per serving (1/12 of 1 1/2-lb. total fat 4g.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. dietary fiber 2g. light or medium/normal crust color setting. Remove bread from pan.(see Adjusting Dough Consistency tip below). total carbohydrate 32g. if should form a soft. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. If dough is too stiff or dry. cholesterol 22mg.ca/~mec1995/recipes/bm-bread/bm-chery.htm[11-Sep-11 02:20:23] . cool on wire-rack.
Sun-Maid Growers of California . This is supposed to be a soft and sticky dough.ca/~mec1995/recipes/bm-bread/cinnamon. (Each one pound loaf makes 8 servings. 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. PER SERVING: 250 calories. adding ingredients to bread machine pan in the order recommended by the manufacturer. Use Light or Medium crust color. 2mg iron. 47g carbohydrate. Do not add flour. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. cut-up egg.sentex. Remove baked bread from pan and cool on wire rack. 4g fat.) Sun-Maid Growers of California HTML Copyright © 1996 . Select Sweet or Basic/White cycle. warm butter or margarine. 340mg sodium.htm[11-Sep-11 02:20:31] . 2g dietary fiber.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. 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.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. as the bread will become tough. 7g protein.
When cycle is complete. Cycle: Use the dough/manual cycle.] Beginning at long end. Lightly brush each loaf with the vegetable oil. brush some of the egg-white mixture over top of each loaf. stew. Roll dough into a 15x10 inch rectangle. Place each loaf. Enjoy! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 1/4 cup 1 tablespoon butter or margarine 1 tablespoons 1/2 teaspoon salt 3/4 teaspoon 2 1/4 cups bread flour 3 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons Cornmeal Vegetable oil 1 white from large egg 1 1 tablespoon water 1 tablespoon ---------------------------------------------------------------------------- Add ¾ cup [1¼ cups] water. or pasta.htm[11-Sep-11 02:20:38] .sentex. about 10 to 15 minutes. Remove the bread(s) from the sheet(s). knead in enough flur to make dough easy to handle. With a sharp knife. Bake at 375°F for 20 minutes. [For 1½ pound recipe. bread flour. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. on a greased baking or cookie sheet sprinkled with cornmeal. salt. seam side down. this is optional. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. Select dough/manual cycle. This will give it the traditional 'shine' on the Classic French Bread(s). If necessary. devide dough in half and roll each half into a 10x8 inch rectangle. Ofcourse. Bread-Machine Recipes http://www. Cover and let rise in warm. and yeast to bread machine pan in the order suggested by manufacturer. Lightly beat egg white and 1 tablespoon water. cool on wire rack. remove dough from machine to a lightly floured surface. Taper ends by gently rolling back and forth. To give it an Italian flair. (For even browning when baking two loaves.ca/~mec1995/recipes/bm-bread/bm-frenc. Brush again with remaining egg white mixture.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. chewy bread to serve with soup. draft-free place until almost doubled in size. roll up tightly as you do for a yelly roll. Pinch the seams and ends to seal. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. switch positions of sheets halfway through baking).
medium/normal crust color setting. If dough is too stiff or dry. If dough is too soft of sticky. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Remove bread from pan. 1 teaspoon at a time. Bread-Machine Recipes http://www. 1 teaspoon at a time.(see Adjusting Dough Consistency tip below). texture and structure. improves loaf height. Using Gluten: Gluten. if should form a soft. 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. cool on wire-rack.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer.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. smooth ball around the blade. add additional liquid. add additional bread flour. until dough is of the right consistency. Adjust dough consistency -. Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:21:31] . a protein product from flour.ca/~mec1995/recipes/bm-bread/bm-muffi. it can be found in health food stores and maybe your local supermarket.
sentex.ca/~mec1995/recipes/bm-bread/bm-white. smooth ball around the blade. add additional liquid. until dough is of the right consistency. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. if should form a soft. Bread-Machine Recipes http://www. medium/normal crust color setting. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. If dough is too stiff or dry. Remove bread from pan. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too soft of sticky. add additional bread flour. 1 teaspoon at a time.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.htm[11-Sep-11 02:21:39] .(see Adjusting Dough Consistency tip below). Adjust dough consistency -. cool on wire-rack.
) Sun-Maid Growers of California . 35g carbohydrate. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. 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. Heat oven to 400 °F.Sun-Maid Growers of California . (Each one pound loaf makes 8 servings. Bake for 18 to 25 minutes or until lightly browned. 2g dietary fiber. Place on cookie sheet.htm[11-Sep-11 02:21:46] . 4g fat. adding ingredients to bread machine pan in the order recommended by the manufacturer. make indentations in top of dough. 2mg iron.sentex. Cut into wedges.ca/~mec1995/recipes/bm-bread/focaccia. PER SERVING: 195 calories. 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.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Select Dough/Manual cycle. 295mg sodium. Lightly grease a large cookie sheet. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 5g protein.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid.HTML Copyright © 1996 . Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. Using the handle of a wooden spoon or your fingertips.
sentex. 1 Gluten-free bread.html[11-Sep-11 02:21:58] .Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly. Return to Bread Machine Recipes http://www. For the first 5 minutes or so of the mixing cycle. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf.
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. It freezes well.ca/~mec1995/recipes/bm-bread/glufree2. • I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. Use single rise setting. Return to Bread Machine Recipes http://www. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.sentex.html[11-Sep-11 02:22:03] .
sentex. Serve warm with butter. Sprinkle cinnamon over the dough. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Freezes very well.htm[11-Sep-11 02:22:08] . Cool. Back to the Kitchen http://www.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. oven till golden brown on top. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Cover and let rise for about 2 hours. Roll up the dough length wise to make a long rope. Cut into 1 inch slices and place in pie plates. Spread the rest of the melted butter onto the dough.ca/~mec1995/recipes/bm-bread/rolls-2. Bake in 350° F. Remove and roll out onto a floured surface in a rectangle shape. 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.
Add ingredients to the bread machine pan in the order suggested by the manufacturer. Back to Bread-Machine Recipes http://www. Recommended cycle: Basic/white bread cycle. Herb used is 'Spice Islands Italian Herb Seasoning'. Adjust dough consistency -. until dough is of the right consistency. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. if should form a soft.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. smooth ball around the blade. If dough is too stiff or dry.htm[11-Sep-11 02:22:12] .ca/~mec1995/recipes/bm-bread/bm-herb. 1 teaspoon at a time.sentex. cool on wire-rack. If dough is too soft of sticky. add additional bread flour. add additional liquid. Remove bread from pan. medium/normal crust color setting. 1 teaspoon at a time.(see Adjusting Dough Consistency tip below).
If necessary. Roll or press to fit into prepared pan(s).(see Adjusting Dough Consistency tip below). Recommended cycle: Dough/manual cycle.htm[11-Sep-11 02:22:22] . remove dough to lightly floured surface.sentex. sprinkle lightly with cornmeal. Bake at 400°F for 20 to 30 minutes or until done. Dough can be prepared in 1 1/2 and 2 pound machines. Adjust dough consistency -.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. knead in additional flour to make dough easy to handle. Baking time will vary with the pizza-size and selected toppings.ca/~mec1995/recipes/bm-bread/bm-mpizz. When cycle is complete. Lightly oil the pizza pan(s). Back to Bread-Machine Recipes http://www. ----------------------------------------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. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
dense lower-rising loaf of bread. Remove baked bread from pan and cool on wire rack. Note: This is a heavy. 3g fat. 41g carbohydrate. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. (Each one pound loaf makes 8 servings. dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 1/2 cups 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon 1 tablespoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. adding ingredients to bread machine pan in the order recommended by the manufacturer.) Sun-Maid Growers of California -.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/multi. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.htm[11-Sep-11 02:22:34] . toasted cornmeal wheat germ.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. 6g protein. 2mg iron. 2g dietary fiber. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). 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. M easure carefully. Select Sweet or Basic/White cycle.sentex. lighter bread. PER SERVING: 205 calories.HTML Copyright © 1996 . 230mg sodium. California This is a low-rising. If you prefer a higher-volume.
) Sun-Maid Growers of California. 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. Select Sweet or Basic/White cycle. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. This bread will soon become one of your favorites.ca/~mec1995/recipes/bm-bread/molasses.Sun-Maid Growers of California . Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 3/4 cups 1/2 cup 1 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water vegetable oil dark molasses bread flour whole wheat flour salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 2 tablespoons 3 tablespoons 2 1/2 cups 3/4 cup 1 1/2 teaspoons 2 teaspoons 1 cup M easure carefully. 40g carbohydrate. (Each one pound loaf makes 8 servings. 2g fat.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. Use Light or Medium crust color. 2g dietary fiber. PER SERVING: 195 calories.sentex. 3mg iron. adding ingredients to bread machine pan in the order recommended by the manufacturer. 300mg sodium.htm[11-Sep-11 02:22:39] . 5g protein. HTML Copyright © 1996 .
1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer.htm[11-Sep-11 02:22:45] . Select dough/manual cycle.sentex.ca/~mec1995/recipes/bm-bread/bm-pump.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. Remove bread from pan. cool on wire rack. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Back to Bread-Machine Recipes http://www.
flour. sour cream and vinegar to flour mixture Blend at low speed until moistened. eat egg white and water.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).you get the sour taste and a very crusty bread without the fuss. Divide dough in half. let rise in warm place until light and doubled in size. sugar 2 T. Bake 25 minutes. On floured surface. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). In a small bowl. Bake an additional 5-10 minutes. Remove bread from oven. water 2 t. about 15 minutes. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. Place dough in greased bowl. flour 1 c. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. make 5 (1/4" deep) diagonal slashes on top of each loaf. Immediately remove from cookie sheet. Add water. and next 4 ingredients. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. dairy sour cream. warm water (120-130 deg) 2 T. ginger 2 pkgs. and form into 2 oblong loaves. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. combine 1-1/2 c. salt 1/2 t. room temp. I haven't tried it yet. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. Heat oven to 375 °F. but that's life. poppy or sesame seeds In a large bowl. Sprinkle with seeds. beat 3 minutes at medium speed. This bread is great.ca/~mec1995/recipes/bm-bread/fauxbred. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. Place on greased cookie sheet.net. blend well. 1 T.htm[11-Sep-11 02:22:55] . wheat germ 1 c. and brush with egg white mixture. you don't get the complexity of flavor as with a culture. With a sharp knife. Cover.sentex. vinegar 2 t. Comments or questions? Write to me at sue@interport. cover loosely with plastic wrap. Oh sure. about 5 minutes. Back to Sourdough Menu http://www.
5 tsp 2-1/4 tsp 1 c 1.htm[11-Sep-11 02:23:11] .sentex.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. 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. until the mixture thickens. Add ingredients (except raisins) but including the vinegar and milk.ca/~mec1995/recipes/bm-bread/welsh. Let stand about 30 min.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. 2. At the beeper (or at the end of the first kneading in the Panasonic. Add egg and. which typically takes less liquids than other machines. which is what I really use) in the microwave before adding. till foamy. HarperCollins Books. 4.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1.5 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. The surface seems to dry out during the rising. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.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. Stir the vinegar into the milk. 3. and National. http://www. egg white. 2. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. This bread rises more slowly than other breads in the machine. I soften/partially melt the butter (or margarine. or after 40 min from "start" for Toastmaster) add the raisins. if using. Heat milk to 105-115°F. === Notes === *TM indicates amounts I used for the Toastmaster. 3. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M.5 tsp raisins 3/4 c large loaf 1. Sanyo. Rosenberg. let stand about five minutes. Stir in brown sugar and yeast. Slashing the top before baking seems to help.5 tsp 1 c 1.
and molasses. and caraway seeds. Add raisins to dough. 5. add to milk with vinegar. 12. Form into loaf and place in loaf pan (or pans). about 1¼ to 2 hours. 6. 8. Beat on low one minute. Beat on medium about two minutes.ca/~mec1995/recipes/bm-bread/welsh. Add the rest of the flour.net Back to Bread-Machine Recipe http://www. ¼ cup at a time. salt. 11. Add 2 cups of flour. 14. 21. till thick.sentex. Drain raisins well. 20. about 45 minutes to an hour. 17. While this is beating. 18. plump raisins in enough boiling water to cover.Welsh Bread 4. baking soda.htm[11-Sep-11 02:23:11] . just long enough to incorporate them. turn out on floured board and knead again. with mixer on low. then beat on medium with dough hook for 7 minutes. 9. bake in a preheated 350°F oven for about 40 minutes. Melt butter. The bread is done when it sounds hollow when tapped on top. 10. Comments or questions? Write to me at sue@interport. Remove dough to floured board and knead till smooth. 19. incorporating only enough flour to make the dough lose its stickiness. Cover and let rise again. 7. 15. When dough has doubled in size. Form the dough into a ball and place in a greased bowl. 13. 16. When dough has doubled. about two minutes. Beat another 5 minutes. Cover and set the bowl in a warm place to rise. Beat about 5 minutes.
http://www. medium/normal color setting.ca/~mec1995/recipes/bm-bread/bm-sour.see Adjusting Dough Consistency tip below. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.sentex. If dough is too soft of sticky. adjust dough consistency -. add additional bread flour. smooth ball around the blade. add additional liquid. If dough is too stiff or dry. 1 teaspoon at a time. 1 teaspoon at a time.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer. adding the yogurt with the milk.htm[11-Sep-11 02:23:21] . (Yogurts vary in moisture content. until dough is of the right consistency.) Recommended cycle: Basic/white bread cycle. if should form a soft. If dough is too dry of stiff or too soft or slack.
Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. stir in once-a-week. 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. Cover loosely and let stand until bubbly. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. 12 to 24 hours. combine flour and yeast.ca/~mec1995/recipes/bm-bread/bm-start. about 2 to 4 days.sentex.) In a 2-quart or larger container. To keep this starter alive. 12 to 24 hours. Beat until smooth. Beat until smooth. Cover loosely and let stand until bubbly. Back to Bread-Machine Recipes http://www. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Cover loosely. refrigerate until ready for use. Use or cover tightly and refrigerate until ready to use. Gradually add water to dry ingredients and beat until smooth.htm[11-Sep-11 02:23:28] . Refrigerate until needed. 1 tablespoon of flour and 1 tablespoon lukewarm water. let stand in a warm place until bubbly and sour smelling. Transfer to a 2-quart or larger container with tight-fitting lid. Cover tightly.
Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack.ca/~mec1995/recipes/bm-bread/bm-orang. add additional bread flour. adding the Orange Juice Concentrate with the liquid. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid. If dough is too stiff or dry.(see Adjusting Dough Consistency tip below). To measure 1/2 an egg. light or medium/normal crust color setting.sentex. or as desired. Back to Bread-Machine Recipes http://www. 1 teaspoon at a time. Adjust dough consistency -. Remove bread from pan. one-half egg is equivalent to 2 tablespoons.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. lightly beat egg before measuring. Recommended cycle: Basic/white bread cycle. until dough is of the right consistency. 1 teaspoon at a time.htm[11-Sep-11 02:25:19] . If dough is too soft of sticky. if should form a soft.
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.ca/~mec1995/recipes/bm-bread/bm-wheat. 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.sentex. Add ingredients in order given..htm[11-Sep-11 02:25:33] ..
& baked goods Mrs. 2010 Copyright © 1995. Buns. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. crockpot. http://www.Bread. etc) Saffron--what is it? Last updated: December 23. stew. Rolls.ca/~mec1995/recipes/recipes. Tony van Roon. jam. soup. except BreadMachine) Bread Machine Recipes Roggen. Black Bread Sourdough Breads Pastry.the original recipe! Delicious Deserts -.from Cheesecake to Tiramisu Miscellaneous (sauces. Fields Cookies -.sentex. salads.htm[11-Sep-11 02:25:41] .
Alabama Corn Bread. I Monkey Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Basic Cornbread #2.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.sentex. Honey Corn Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Portugese Style Corn Bread. Country Corn Bread.htm[11-Sep-11 02:25:50] .ca/~mec1995/recipes/breads/breads. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Crusty Flat Corn Bread. Amish Corn Bread. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread. Armenian Flat Bread Pita Bread Poori . 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. Rosie Bunda Corn Bread. French Toast Panini Bread. Easy Corn Bread.Breads. Jewish Challah Bread 2. Dolci style Peda. II Muffuletta Bread Naan Bread Naan (Susheel) New Orleans French Bread Nisu Bread Oliebollen* Orange Date Nut Bread Pagach Bread Pain Perdu (Lost Bread) Pain Perdu. #1 http://www. 1 Coconut Bread Cocoa Bread Cornbread #1. Low fat Corn Bread. III Gluten Free Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Basic Corn Bread #3 Corn Bread.
#2 Weinacht Stolle. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. Back to Recipes Page Copyright © 1995. 2010 100% Whole Wheat Bread.htm[11-Sep-11 02:25:50] .Breads.sentex. by Tony van Roon. Last updated June 7. with home-made Almond paste! http://www.ca/~mec1995/recipes/breads/breads. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil.
using wooden spoon. Serve loaves hot. cover with plastic. Pat each out into 4x7-inch rectangle.sentex. Let stand in warm draft-free area 1 hour. about 30 minutes. Add dough. Let rise for 15 minutes to lighten. Knead on floured surface until smooth and no longer sticky. butter and salt.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Spread 1 ounce chocolate on short end of each. Roll up jelly roll fashion. Pat out to 3/4inch-thick rectangle. Pinch seam and ends to seal. Mix in enough flour 1/2 cup at a time to form soft dough. Cover with kitchen towel. adding more flour if necessary. For dough: Stir down sponge. Try this variation. Spread one tablespoon raspberry preserves on short end of dough before adding chopped chocolate!" Makes 8 small loaves Sponge: 1-1/2 1 2 2 Dough: 1 3 4 8 1 cups all-purpose flour or bread flour cup warm water (105 . Preheat oven to 375°F. Immediately remove from pans. Back to Breads Menu Copyright ©1998. water.ca/~mec1995/recipes/breads/amchoc. Gently knead dough on lightly floured surface until deflated. about 1 hour and 15 minutes. Bake until light brown and loaves sound hollow when tapped on bottom. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Cool on racks 10 minutes. Brush loaves with egg glaze and sprinkle with sugar. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Grease large bowl. turning to coat entire surface. Let rise in warm draft-free area until doubled. yeast and honey in large bowl until smooth. Blend in milk. Arrange seam side down in prepared pans.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Cover bowl with plastic. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. about 10 minutes.htm[11-Sep-11 02:26:06] . Tony van Roon http://www. Cut into 8 even pieces.
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
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.html[11-Sep-11 02:26:26] .ca/~mec1995/recipes/breads/apricot. not the dried variety) • 1/3 cup margarine or butter. Wash and dry the raisins. about 1 minute. margarine and eggs. • Add the mashed apricots. Excellent for breakfast or by the coffee. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. Return to Bread Recipes http://www. Beat until mixed.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. • Add raisins.sentex. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.
set aside for 1 hour in a covered bowl.ca/~mec1995/recipes/breads/army. Place them in greased pans and coat the loaves again lightly with lard.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. When the dough has sufficiently risen. Back to Bread Recipes http://www. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. adding more flour or water untill the dough has a good consistency. Return the dough to a flat surface and knead again. cut into 4 loaves. Cover and let rise again. Put the dough in the bowl again and coat the surface with lard. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl.htm[11-Sep-11 02:26:31] . Knead well.sentex. Let rise for one hour. Disolve the yeast. place the pans in a pre-heated 400° F. Let stand covered with a towel for an hour on a warm place. and mix in 2 cups of unsifted flour. oven and bake the bread for about 40 minutes or until golden brown. Again. Makes 4 loaves. Knead the dough lightly.
1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Erie. milk. measure. Combine egg. Tony van Roon http://www. Add corn-meal. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes.htm[11-Sep-11 02:26:35] . well beaten cup sweet milk cup diced bacon Sift flour. and bacon which has been crisped. Fill well-oiled muffin tins 2/3 full. Sift flour. Add dry ingredients. and bacon which has been crisped. and sift with baking powder and salt. measure.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Back to Pastry Menu Copyright ©1998-1999. Add corn-meal." About 12 Servings. Fred Snell.sentex. milk.ca/~mec1995/recipes/breads/bconcorn. PA. Combine egg. and sift with baking powder and salt.
press fingertips into each loaf. Cover with clean towel. Punch air out while dough is in and return to bowl. add the rest of the flour if needed until the dough is not sticky. then sprinkle tops with sesame seeds. Put loaves on the cookie sheet.sentex.htm[11-Sep-11 02:26:41] .ca/~mec1995/recipes/breads/barbari. sugar tsp. Add sugar and set aside for 10 minutes. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. knead by hand. sesame seeds Dissolve yeast in 1 cup warm water. in bowl. Cover with a warm dark place without the bowl.) Back to Bread Recipes http://www. Cover with new damp for at least 2 hours. With damp hands. serve hot or wrap in foil and freeze (toast before serving. corn meal side down. each piece about 5 inches in diameter. Dust a tray with corn meal and place loaves on tray. and salt--mix well. Divide dough into 11 parts. It may be round or oval shaped. Gradually add flour while stirring constantly. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. and bake sesame side for 8 miuntes in closed oven. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. add 2 cups warm water. oil or butter 1/2 cup yellow corn meal 1 Tbsp. After 6 cups flour have been added. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. Remove loaves from oven. Pour yeast mixture in large bowl or food processor.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". by Najmieh Batmanglij.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Back to Bread Recipes http://www. Then twist it into a braid or roll it into snail-shell shape. Take 1 handful of the dough and roll it out to a length of about 1 foot.htm[11-Sep-11 02:26:49] . grease the tops slightly with butter (if preferred) while the breads are still hot. After removing from the oven. In a bowl. I found this recipe a long time ago but don't know the name of the originator. braided or rolled into the shape of a snail shell. turn to coat the top. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. turn out onto a floured surface again and knead for 2 minutes. Punch down. go ahead. The final shape can be free form. basic dough. After the second rise.sentex. Bake at 370 °F. and flour. butter. Cool on wire racks. Gradually mix the dry yeast into the warm water. combine the eggs. this basic dough is perfect to play with. Place the breads on a greased cookie sheet and cover lightly. salt. curling it from the inside out. it should have a nice golden brown appearance and the bottom sound hollow when tapped. When done. then add to the dough mix. cover and let rise again in a warm spot for about 1 hour. punch down and divide the dough into as many breads as you wish to bake. Put in a greased bowl. If you wish to add raisins. enriched by the addition of the three eggs. as it is in parts of Italy. stirring with a wooden spoon as you work it in slowly. currents or fruit. Return to greased bowl. for about 45 to 60 minutes.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.ca/~mec1995/recipes/breads/bwbread. depending on the size of the bread. Place in a warm spot for about 1 hour. turn out onto a floured surface.
Method: •1. 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. Try some dried basil. Use a combination of herbs and spices as you wish. omit the baking powder and salt. grease a 2-1/2 quart baking dish or similar sized pan. Preheat oven to 350°F. baking powder & salt in a bowl.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. or until browned and sounds "hollow" when tapped.html[11-Sep-11 02:26:55] . •2. Remove and brush top with 1 tablespoon margarine. •Notes: This bread does not keep as well like regular biscuits or bread. Leftovers do make good toast however. Combine sifted flour. sugar. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. •4. •3. It has Return to Bread Recipes http://www. Pour mixture into pan and bake for 40-45 minutes. oregano. to be eaten right away. blend well.ca/~mec1995/recipes/breads/bierbely. sage and rosemary.sentex. Return to oven and bake 15 minutes longer.
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. The dough should be softer than one in which bran is not used.Bran Bread Submitted by Mrs. Bake in hot oven (425°F) about 45 minutes. Vaughn. W. "This recipe dates from 1941 when world-war II was in full swing. form into loaves and place in well-oiled pans. using sufficient white flour to form a dough just stiff enough to knead. Cover and let rise until double in bulk.sentex. Ferndale.htm[11-Sep-11 02:27:01] . When it doubles in bulk. Back to Bread Recipes Menu Copyright ©1998. This dough will rise slowly.ca/~mec1995/recipes/breads/branbred. Tony van Roon http://www.R. WA. Knead on lightly floured board until smooth and elastic.
Back to the Kitchen http://www. Heat milk.sentex. roll 3 pieces to 14" ropes. Bake in pre-heated 350° F. Stir in the 3 eggs and enough remaining flour to make a soft dough. roll each piece to 9 inch rope. combine 2 cups of flour. oven for 35 to 45 minutes or until done.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes.ca/~mec1995/recipes/breads/braid. pinch ends to seal and to secure to large braid. Knead on floured surface until smooth and elastic. stir into dry ingredients. about 50 minutes. braid. about 8 minutes. o o o o o o o o o o o o o 6 cups All-Purpose Flour 1/2 cup Sugar 2 packages RapidRise Yeast (equal to 16 gram) 1 tablespoon grated lemon-peel 1 1/2 teaspoon Salt 1/2 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon Baking Soda 3/4 cup Milk 1/2 cup Water 1/3 cup softened butter 3 Eggs 1 Egg white. Place small braid on large braid. Sprinkle with sugar. Pinch ends firmly to seal.htm[11-Sep-11 02:27:07] . Place ropes on baking sheet. Brush Braids with egg white. water. salt and mace. Divide remaining piece into 3 equal pieces. Divide dough in half. Divide 1 half into 4 equal pieces. undissolved yeast. and butter until very warm (about 125°F. let cool on wire racks. braid. Repeat with remaining dough. set aside 1 half. Cover and let rest on floured surface 10 minutes.). lemon peel. slightly beaten Additional Sugar In a large bowl. Remove braids from sheet. Cover and let rise in warm place until doubled in bulk. 1/2 cup of sugar.
Armenian Braided Bread Sticks. soft dough. Let dough rise for 1/2 hour.html[11-Sep-11 02:27:13] . Let cool and serve. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. In a large mixing bowl. Return to Bread Recipes http://www. Flatten slightly. mix together the flour butter salt and shortening. about 20 minutes or until golden brown. • Knead again. Bend in half and crossover braid. Armenian style! Ingredients: • 4 cups flour • 1/4 lb.Braided Bread Sticks. Blend in the mahdzoon and yeast and knead until you have a smooth.ca/~mec1995/recipes/breads/braided. Armenian A very delicious type of bread stick. Beat the egg in the tablespoon of milk and brush the sticks. dry yeast • 1/4 cup Mahdzoon (home-made yoghurt) • 1 egg • 1 tablespoon milk • 1/4 cup sesame seeds or poppy seeds • pinch of salt Method: • Dissolve the yeast in the warm water. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. Place on a baking sheet.sentex.
sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins.htm[11-Sep-11 02:27:20] . Steam in three well greased covered one quart molds. unsifted 1 cup corn meal. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. parboiled ¾ cup molasses 2 cups buttermilk. oven for 25-30 minutes. Stir in the parboiled raisins.sentex. Resteam any of the loaves not used immediately after baking before serving. Combine molasses and milk. for 3 hours. add to flour mixture. which you have dried off with papertowel.ca/~mec1995/recipes/breads/bostonbb. Uncover molds and bake in a 250 °F. sift together. filled 2/3 full so as to allow room for expansion. Enjoy! Return to Bread Recipes http://www.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour.
Bake at 350 °F. and molasses.sentex. and salt in a large bowl.htm[11-Sep-11 02:27:25] .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. then add to the dry ingredients. honey. Combine the milk. soda. 9x5-inch bread pans. Pour into 2 well-greased. Back to Bread Recipes http://www. for about 55 minutes.ca/~mec1995/recipes/breads/brbread.
NY "This recipe dates from 1941 when world-war II was in full swing.htm[11-Sep-11 02:27:30] . add egg. Add milk and mix well. Pour into well-oiled pan and sprinkle with brown sugar. Bake in a hot oven (435°F) for about 25 minutes. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter.sentex. Back to Bread Recipes Page Copyright ©1998. Add flour which has been sifted.R.ca/~mec1995/recipes/breads/bsug. Crispin. Tony van Roon http://www. Sprinkle with cinnamon and dot with butter. Syracuse. measured. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg. and sifted with baking powder and salt.Brown Sugar Bread Submitted by Mrs. C.
While that's happening. for 40 minutes.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. Divide in 2. salt and egg in lukewarm milk.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Punch down and knead again. Comments or questions? Write to Katie: katiemur@nothingness. put into loaf pans and let stand for 1½ hour or until doubled in bulk. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising. butter. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. get these things together: 1½ cup lukewarm milk ½ cup sugar ¼ cup melted butter 1 tsp salt 1 egg 1 tsp ground cardemom seed 4½ to 5 cups flour Mix the sugar. Grease loaf pans.htm[11-Sep-11 02:27:35] .sentex. Add yeast mixture and stir. Bake at 350° F.ca/~mec1995/recipes/breads/bulla. working flour until dough is dry enough to knead.
Cover and let rise until double in bulk. salt butter. Add sugar. Add sufficient flour to make a medium batter. Cover and set in a warm place and allow to stand overnight.H. and enough flour to make a dough just stiff enough to knead. Bristow. Tony van Roon http://www. Back to Bread Recipes© Menu Copyright ©1998. Beat until smooth. Bake in hot oven (425°F) about 45 minutes. OK "This recipe pre-dates 1941" Buttermilk Bread Makes 4 loaves 6 1 1/2 1 1/2 2 2 cups buttermilk cake dry yeast cup lukewarm water Flour Tbsp salt Tbsp sugar Tbsp melted butter or substitute (margarine) Heat buttermilk. Allow to rise until double in bulk and work down.htm[11-Sep-11 02:27:40] . Turn onto lightly floured board and knead until smooth and elastic.sentex. Add yeast which has been softened in the water. W. Place in well-oiled pans. Let rise again until double in bulk. Juedeman. stirring constantly until scalded.ca/~mec1995/recipes/breads/butbred. Remove from fire and let cool.Buttermilk Bread Submitted by Mrs. Form into loaves.
Immediately transfer to racks.htm[11-Sep-11 02:27:45] . Cover bowl with plastic. about 10 minutes. Position rack in center of oven and preheat to 375°F. seam side down. Back to Bread Recipes Menu Copyright ©1998. Stir in lukewarm water (95°F) and 1 tsp honey. kneading in more flour if sticky. 3 Tbs honey. Pull 2 opposite sides unde to form oval. Let rise in warm draft-free area until doubled. Bake until brown and loaves sound hollow when tapped on bottom. Let stand until foamy. Combine 2 cups flour. crumble yeast into small bowl.115°F) in small bowl.ca/~mec1995/recipes/breads/buthoney. Cover with towel. about 1 1/2 hours. Cool completely before slicing. about 3 minutes. If using cake yeast. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. buttermilk. Gently knead dough on lightly floured surface until deflated. Place on prepared sheets. Grease 2 baking sheets. Grease large bowl. about 45 minutes. about 10 minutes. Using wooden spoon. turning to coat entire surface. Add 1 tsp honey and stir to dissolve. Add yeast mixture and whisk until smooth. Knead on floured surface until dough is smooth and satiny. Add dough.sentex. Let rise in warm draft-free area until doubled. butter and salt in large bowl. Tony van Roon http://www. about 45 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. Knead each piece into round. Cut dough in half.
for 2 minutes. with an electric mixer set on medium speed. Cool in the pan on a wire rack for 10 minutes.htm[11-Sep-11 02:27:50] . Combine the sugar. Shredded) Walnuts (Chopped) Sift the flour. Add the dry ingredients. baking soda.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. stirring just until moistened.ca/~mec1995/recipes/breads/carrotwb. nutmeg and salt together in a small bowl and set aside. Back to Bread Recipes Menu Copyright ©1998. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. in a preheated 350 degree F. remove from the pan and finish cooling on the wire rack. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.sentex. Stir in the carrots and walnuts. Beat. cinnamon. Tony van Roon http://www. oil and eggs in a mixing bowl.
I made it with instant-rise yeast. Following the yeast instructions. Gradually add enough remaining warm water to make a stiff dough. When baking challah containing more than three pounds of flour. and decided to try making it myself. break off a tiny piece of dough about the size of a walnut.sentex. and ``true'' Sephardic communities. at room temperature 1 egg. Personally. is traditional on the New Year to symbolize the continuing cycle of the years. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. but a simple 3-stranded braid is used here.htm[11-Sep-11 02:27:56] . Sift the flour and salt into a warmed bowl. about two hours. North African. I don't know where she got those cooking times though. 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. covered with a cloth until the meal is about to start. Cover with plastic and leave in a warm place until well-risen. then ten to fifteen at the lower one and it came out much nicer. gradually incorporating the liquid into the flour. not quite to burning). Wrap the ends neatly underneath http://www. and let rise until doubled. Normally. about 20 minutes. I mixed the yeast with half the flour. A round challah. combine the yeast with the sugar and 1/2 cup water. made from a strip of dough wound into a snail shape. and it doesn't stick to your hands. Only the Middle Eastern. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. This also happens to be the first yeast bread I ever made. or other celebration. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. This braided loaf for the Sabbath and festivals is common among Ashkenazic.ca/~mec1995/recipes/breads/challah. Turn the dough onto a floured board and knead until it is smooth and elastic. Roll the balls between your hands into long strips of equal length and about one inch wide. After this point the instructions are the same. it is sugarglazed and decorated with sprinkles. the sugar and the salt. In June 1995 I grabbed a Jewish cookbook from my local library. I let it cook for about five minutes at the high temperature.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. Punch down the dough and divide into six balls. A specially big challah shaped with several braids of different sizes is baked for a wedding. For the second loaf. Add the yeast mixture and stir with a wooden spoon. Make a well in the center and break the egg into it. Braid three strips together and place on a greased cookie sheet. For the first loaf I tried to follow them and overcooked it pretty badly (no. about ten minutes. bar mitzvah. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. Cover it with plastic. Recite a blessing and burn the piece (formerly it was thrown into the fire). and Persian Jews do not have a braided bread for Sabbath and festivals. It then took only a bit over half an hour to double in size. two challah are baked at once and put on the Friday night table. greased bowl. Italian. Challahs are often braided in a complex way. Put dough in a warmed.
sentex. Let cool on a rack. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. Back to Bread Recipes http://www. (Alternatively.htm[11-Sep-11 02:27:56] . put them in large plastic bags and leave them in the refrigerator overnight.Challah the loaf. Repeat with the remaining three strips to make another loaf. Then let them rise the next day.) Preheat the oven to 450°F. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown.ca/~mec1995/recipes/breads/challah.
Challah. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Let stand for 5 to 10 minutes. about 1 to 1 1/2 hours. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. or until dissolved. Punch the dough down and divide into two parts. • Turn the dough out onto a well-floured board. Cool on a rack. 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 -. from each part. honey and another 11/2 cups of warm water.html[11-Sep-11 02:28:02] . • Combine the flours and salt in a large mixing bowl. cover with a tea towel and put in a warm place to rise until doubled in bulk. Make a well in the center and pour in the wet mixture and the beaten eggs. Attach three strands at one end by pinching together. about 1 1/2 inches in diameter. Add additional flour until the dough loses its stickiness. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. Return to Bread Recipes http://www. Divide each part into three parts. Make long strands. then with hands. first with a wooden spoon. Knead for 8 to 10 minutes.sentex.beaten • egg white -. Work together. Jewish Holiday Bread Challah. about 1 1/2 hours. Place in a floured bowl. Braid the strands and pinch together at the bottom.for topping Method: • Combine the yeast with 1/2 cup warm water. Stir in the oil.ca/~mec1995/recipes/breads/challah2.for glazing • poppy seeds -.
ca/~mec1995/recipes/breads/cheyenne. Bake in moderate hot oven at 375°F. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:28:09] . Cool. melted butter and salt.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.sentex. Add stiffly beaten egg whites. stir in cornmeal slowly. Add well-beaten egg yolks. Tony van Roon http://www. separated Bring milk to a full boil. until done.
Knead 4 times into smooth ball. Repeat with remaining dough. Heat about 1inch oil to 375 F in large skillet. Lightly flour rounds. Divide dough into 8 balls.to 10-inch round. 1 to 2 minutes on each side. Tony van Roon http://www. Back to Bread Recipes Copyright ©1998. Gently place 1 bread round in hot fat and cook until golden and crisp. oil and dry milk powder and stir into flour mixture until smooth dough forms. Combine water. Flatten with fingertips or roll out each ball to form 8. sprinkled with cinnamon sugar.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. stack and cover with towel or plastic wrap. Make small hole in center of each with finger or handle of wooden spoon.htm[11-Sep-11 02:28:14] .ca/~mec1995/recipes/breads/chippewa.sentex. Cover and let rest 10 minutes. Drain on paper towels. baking powder and salt in large bowl. Turn out onto lightly floured surface. Serve bread hot or at room temperature.
Remove from the oven and allow to rest for 5 minutes. softened cup Walnuts. broken or chopped in large pieces. Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350°F. Add the flour. oven for about 45 minutes. Back to Bread Recipes Menu Copyright ©1998. Tbs Butter. pieces) oz Chocolate. Makes 2 loaves." 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. semisweet* *Use 6-one ounce squares.sentex. Put the water in a large mixing bowl and sprinkle in the yeast. chopped(lg.Chocolate Walnut Butter Bread Chocolate Walnut Butter Bread The Breakfast Book by Marion Cunningham "According to the author this bread also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through. Stir and allow to stand for 5 minutes to dissolve. then turn loaves out onto racks. Tony van Roon http://www. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth.ca/~mec1995/recipes/breads/chocwnut. Cover the bowl with plastic wrap and let the batter rise to double its bulk. salt.htm[11-Sep-11 02:28:19] . room temp. sugar. and eggs to the yeast mixture and beat vigorously until well blended. about 16 slices each.
ca/~mec1995/recipes/breads/ciabatta. gas mark 7. Pre-heat oven to 220°C.sentex. Place in a bowl and brush with olive oil. Cover with a damp cloth and leave in a warm place for 2 hours. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Heat baking sheets in oven. cover and leave to rise until doubled in size. Return to Bread Recipes http://www. Put dough in an oiled bowl. pressing flat with your knuckles. Beat for five minutes. • Divide into four and stretch dough into rectangles. • Stir the warm water. • Bake 25 minutes.Ciabatta Bread Ciabatta Bread Makes 4 loaves. form into a dough and then knead on a floured surface until springy. Now chill.html[11-Sep-11 02:28:32] . Slowly add • Using either a food processor or those at the end of your wrists. milk and olive oil into the chilled mixture. adding the yeast and salt. sprinkling with water three times during the first 10 minutes. Dust baking sheets with cornmeal and place dough on top. this mixture to the 1 1/4 lb of flour. 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/raisin-2. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.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. o Bake. mix well. add the honey to the butter. Add the eggs.sentex.htm[11-Sep-11 02:28:38] . o When making this bread. in a pre-heated 350 °F oven. for about 35 to 40 minutes or until done. o Put the flour with the salt and dry yeast in a bowl. Loosen up the 2 eggs in small bowl with a fork. Back to Bread Recipes http://www. Knead until consistant. Mix while adding the buttermilk.
stir into flour mixture.sentex. melted. cinnamon. baking powder. then turn out onto rack and let cool completely. Tony van Roon http://www. Butter 9x5-in. Beat eggs.Coconut Bread Coconut Bread by Tony van Roon Makes 1 loaf 2 1/2 1 1 1/2 1/2 1/2 2 1/4 3 1 1/2 1 cups all-purpose flour Tbsp baking powder tsp ground cinnamon tsp ground nutmeg tsp salt cups shredded sweetened coconut cup sugar large eggs cup canned coconut cream cup (1 stick) unsalted butter. cooled tsp coconut extract 1. Cool in pan on wire rack 5 minutes. Stir in coconut and sugar. 2. Heat oven to 350 degrees. butter.htm[11-Sep-11 02:28:42] . and salt into large bowl. Bake until pick inserted in center comes out clean. and coconut extract in medium bowl until blended. Spoon into prepared pan. nutmeg. about 1 hour. coconut cream. Back to Bread Recipes Menu Copyright ©1998-1999.ca/~mec1995/recipes/breads/cocbread. 3. 4. loaf pan. Sift flour.
Add shortening and sugar. which have been creamed together. Add 3 cups flour and beat until smooth. Tony van Roon http://www. Cover and set aside to rise in a warm place until light. Place in well-oiled bread pans. cocoa. Cover and let rise again until double in bulk.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941." 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. Knead lightly and place in well-oiled bowl. filling them 1/2 full. salt.htm[11-Sep-11 02:28:48] . and remainder of flour or enough to make a soft dough.about 2 hours. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.sentex. scalded and cooled tsp salt cup cocoa cup shortening eggs.ca/~mec1995/recipes/breads/cocobred. Cover and set in a warm place until double in bulk . Back to Bread Recipes Menu Copyright ©1998. Bake in hot oven (425 °F) 40-50 minutes. Form into loaves. eggs.
unsalted butter on a warm slice with marmelade or fruit-spread.ca/~mec1995/recipes/breads/corn3. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. Mix the egg and oil together well and stir into the cornmeal. baking powder and the sugar. In a large bowl mix together the flours. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. Back to Bread Recipes http://www.sentex.htm[11-Sep-11 02:28:59] . I use real. Add the cornmeal to the flour and stir to moisten. Do not overbake! Makes 1 loave or 16 squares.
Preheat the oven to 375 F.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.htm[11-Sep-11 02:29:08] .sentex. Return to Bread Recipes http://www. Mix the cornmmeal. thawed 3 tsp Ener-g Egg replacer. flours and baking powder together and set aside. Pour into a nonstick 8-inch square pan and bake for 30 minutes.ca/~mec1995/recipes/breads/corn8. or until an inserted toothpick comes out clean. well beaten with 4 tb water. Mix the remaining ingredients together and pour over the dry ingredients. Fold together briefly.
the flour.sentex.htm[11-Sep-11 02:29:16] . and the oil. o Cut into squares and serve warm. eggs. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F.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. for 15 to 20 minutes. Then add the honey. Back to Bread Recipes http://www. salt. baking powder. Add the buttermilk or sour milk and beat until just smooth.ca/~mec1995/recipes/breads/corn1. and the cornmeal.
Add hot oil (if hot enough it will sizzle. I put butter on after cooking. Alabama.sentex. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. oven while you mix other ingredients as listed. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. Put into greased skillet. And mix gently. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. Bake till goldenborwn.) After your roll it around in the skillet to grease well. 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.htm[11-Sep-11 02:29:25] . Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Practice makes the best bread.) I gladly will share my Alabama Cornbread recipe with you.
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. flour. beaten 1 cup milk 2 tablespoon shortening. salt. melted Grease a square baking pan and preheat the oven at 400 F.htm[11-Sep-11 02:29:32] . As a variation. sugar. Pour batter into the prepared pan and bake until risen and golden brown on top.sentex. Cut into squares and serve. Make a well in the center and add the egg. Return to Bread Recipes http://www. ad 1/4 cup grated.ca/~mec1995/recipes/breads/corn6. Beat very well until the ingredient s are thoroughly blended. sharp cheese. and baking powder in a large bowl. Mix cornmeal. milk. & melted shortening.
sentex. oil. o Bake 20 min at 400 °F until toothpick comes out clean.htm[11-Sep-11 02:29:37] . Back to Bread Recipes http://www. In another bowl blend yogurt. split it down the middle and toast cut side up in a toaster oven until lightly browned.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. Beth Merriman. Pour into prepared pan. COUNTRY CORNBREAD (Source: Parade Magazine. Slather with butter and/or marmalade. cut a piece of the bread. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. 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).ca/~mec1995/recipes/breads/corn2. It is excellent when hot and fresh. For breakfast the next day. Do not overbake! The top will be flecked with brown rather than uniformly so. and egg. Add dry ingredients and mix just until blended (do not overmix).
corn flour. Dust lightly with rice flour. 3 grams protein. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. cornstarch. about 1 hour. Using a rubber spatula. Add remianing 1 cup warm water and the corn oil to beaten eggs.Crusty Corn Flat Bread. 2 grams fat (unsaturated). 26 milligrams cholesterol. 142 milligrams sodium. stir egg and yeast mixtures into flour and beat until smooth.sentex. Preheat oven to 425 °F. 1 gram fiber. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. Combine remaining 1/2 cup rice flour. about 10 minutes. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Using a wooden spoon. spread soft dough into circles on marked parchment paper. Beat eggs lightly. sugar and 1/2 cup of the warm water in a 2-cup glass measure. Using a razor blade. stir to combine. then let rest in a a warm place until double in volume. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). the yeast. mix to blend." Makes 2 loaves 1 1-1/2 2 1-1/2 1 1/2 2 1-1/4 2 1 cup brown rice flour + some for dusting loaves tsp granulated yeast tsp sugar cup warm water cup corn flour cup cornstarch tsp xantham gum powder tsp salt large eggs. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Beat a few frops of water into the reserved beaten egg and brush over loaves.htm[11-Sep-11 02:29:43] . heaping it up slightly in the center. 16 grams carbohydrate. slash tops of into a large diamond grid pattern. Line a large baking sheet with parchment paper and draw two 8-inch circles on it.) Bake for 20 minutes or until well browned. xantham gum powder and salt in a large bowl.ca/~mec1995/recipes/breads/corn11.
25 minutes or until toothpick inserted in the center comes out clean. Stir in milk.ca/~mec1995/recipes/breads/corn13. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Serve warm.htm[11-Sep-11 02:29:48] . Combine dry ingredients.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. oil and egg. mix just enough to quickly moisten everything. Put batter into prepared pan. beaten Preheat oven to 400 °F. Bake 20 . Again. Grease 9" square pan or large cast iron skillet.sentex. mixing just until dry ingredients are moistened.
" 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. The thing with most (if not all) corn breads is that they don't keep very long.ca/~mec1995/recipes/breads/corn14. Spray pan with vegetable spray (or whatever you have). Return to Bread Recipes Menu Copyright © Tony van Roon http://www.sentex.Honey Corn Bread Honey Corn Bread by Tony van Roon. Put batter into prepared pan. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Grease 9" square pan or large cast iron skillet. Combine all ingredients until moistened. 1991 "A very tasteful and moist corn bread.htm[11-Sep-11 02:29:54] . a day at the most if wrapped in plastic wrap and in the fridge. Serve warm with butter.
It is really great hot out of the oven with molasses. so you could use store bought apple-sauce for this. pour batter into heated pan and bake for 20 min. Then I use my handblender to make it into a a sauce.sorry. Make sure you do this in a tall. Return to Bread Recipes http://www. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. This cornbread was quite moist and flavourful. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F. I have successfully kept the cornbread in a airtight container overnight in the fridge.... Grease a pan (Pam/Bakers' Joy etc.htm[11-Sep-11 02:30:03] .) and put in the oven to preheat.sentex. Mix all ingredients.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.ca/~mec1995/recipes/breads/corn7. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.
then 1/4 cup hot water and 1 tablespoon oil. Let cool to 120°F. Mix in remaining 1/2 cup cornmeal. • Grease 9-inch metal pie pan with oil. Knead on floured surface until smooth and elastic. Flatten to fill bottom of pan. oven 15 minutes. Knead into a ball. Add 1 cup boiling water and mix until smooth. Score top of bread in ticktacktoe pattern.html[11-Sep-11 02:30:16] .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.sentex. Knead enough bread flour into dough to make it nonsticky. to 130°F. • Preheat oven to 350°F. about 45 minutes. about 45 minutes. Bake until bread is light brown on top and sounds hollow when tapped on bottom.) Makes 1 loaf Return to Bread Recipes http://www. Before serving. about 5 minutes. Cool.ca/~mec1995/recipes/breads/corn15. Remove from pan. pepper and salt in large bowl of electric mixer fitted with dough hook. Cover with towel. Add 1 cup flour and mix until smooth and elastic.. let rise in warm draft-free area until doubled. Wrap tightly. Mix in yeast and sugar. about 5 minutes.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. • Can be made 1 day ahead. Place in pan. cool on rack. about 20 minutes. wrap in foil and warm in 350°F. Serve warm or at room temperature. about 50 minutes. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy.
Hasta-la-vista.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. Stir in cornmeal. & salt. Beat untill smooth.htm[11-Sep-11 02:30:25] . Bake at 425 F. for 20-25 minutes in a greased pan.sentex. milk. and shortening.ca/~mec1995/recipes/breads/corn5. Add eggs. baking powder. baby! Return to Bread Recipes http://www.
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.htm[11-Sep-11 02:30:51] . Return to Bread Recipes Menu Copyright © Tony van Roon http://www.sentex. Bake 30 to 40 minutes.ca/~mec1995/recipes/breads/corn12. Put half of better into prepared pan. Mix dry ingredients together and make a well in the center. Cover with grated cheese and chiles. Put remaining batter on toop Add bacon bits if desired. chopped cup bacon bits Preheat oven to 375 °F. Fold in corn kernels. grated oz greem chiles. Grease 9" square pan or large cast iron skillet. butter and sour cream and blend thoroughly.
USA.sentex. let cool. Stir in rest of the dry ingredients. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. cups Tbs. well tsp. Return to Bread Recipes http://www. baking soda in water Pour water over dates. 4 1 2 2 2 1 1 cups tsp. chopped Cream butter and sugar.htm[11-Sep-11 02:30:58] . Add eggs. and is over a hundred years old! 1 cup dates. Be sure that the nuts are fresh and not stale.ca/~mec1995/recipes/breads/datebred.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. It takes less time if using loaf pans. finely chopped 2 cups boiling water 2 tsp. Bake at 250° for 2 hours in small breadpans. then dates/water. Louis. Fold in nuts.
Tony van Roon http://www. Large tsp Salt tsp Dillseed cups Flour. sprinkle well with salt. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Beat until well mixed and mixture is stiff but not heavy. Minced Tb Butter. Creamed * Tb Sugar Tb Onion.sentex. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese.ca/~mec1995/recipes/breads/dillbred. bursh loaf with soft butter. Bake for 30 to 45 minutes at 350 degrees F. Punch down and put dough in a bread pan. (Standard bread dough feeling).Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Combine all ingredients in a mixing bowl. Let rise again. or arrange in a round shape on a greased cookie sheet. Cover and let rise in a warm place until doubled. Back to Bread Recipes Menu Copyright ©1998. Dissolve yeast in warm water. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Melted Egg. While warm.htm[11-Sep-11 02:31:08] .
html[11-Sep-11 02:31:14] . oil and small amount of water.ca/~mec1995/recipes/breads/ezekiel. Knead on floured surface. 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.Ezekiel 4:9. Blend lentils.sentex. Knead again. Biblical Bread Ezekiel 4:9. Add yeast mixture. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. shape and place in greased loaf pans. 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. Mix the other dry ingredients in separate bowl. A health food store is a source for several of these ingredients. place in large mixing bowl with remaining water. Makes 4 loaves. Stir in remaining salt and flour. Return to Bread Recipes http://www. Stir in 2 cups of mixed flour. Let rise until double in bulk. Bible Bread This is what is called "breaking the bread". then place in oiled bowl. Let rise. Bake at 375 °F approximately 1 hour.
Tony van Roon http://www. turning to coat entire surface. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. Punch dough down. Mix in 4 cups flour." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Shape each piece into loaf. Simmer until very tender. Knead dough on generously floured surface until smooth and elastic. Bring to boil. Cover with cold salted water. Let cool to warm (105 . adding more flour if stick.ca/~mec1995/recipes/breads/farmbred. transfer to prepared pans. sugar and salt in heavy small saucepan. Place bread in oven. Combine milk. Cut into 2 pieces. Drain. Return to bowl. about 10 minutes. Cover and let rise until doubled in volume. Cover pans with towel. about 1-1/2 hours.sentex.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist.htm[11-Sep-11 02:31:20] . They are even better the day after baking. Cool in pans 5 minutes. about 45 minutes. Knead until smooth.115°F). Reduce temperature to 375°F. Punch dough down. Bake until loaves are rich golden brown and sound hollow when tapped. about 1 minute. Cover bowl with towel. Butter two 6-cup loaf pans. light loaves. Let dough rise in warm draft-free area until doubled in volume. Force hot potatoes through sieve into large bowl. about 1-1/2 hours. 4 Tbs butter. Whisk into potatoes. Sprinkle yeast over mixture. Grease large bowl with 2 Tbs butter. Let dough rise until level with tops of pans. then stir in. about 30 minutes. about 10 minutes. Back to Bread Recipes Menu Copyright ©1998.l Add dough. Transfer to racks and cool completely before serving. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. stirring to dissolve sugar. Position rack in lower third of oven and preheat to 400°F. perfect with Apple Butter. using remaining 2 Tbs butter.
cover. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). Place in a greased bowl. and place in a warm spot until doubled in bulk. Pour into a large mixing bowl. Sprinkle the yeast into warm water and let stand until dissolved. In a saucepan. and almond extract.sentex. Dredge fruits in flour and add to dough. 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. divide dough into 2 parts. Turn out onto a lightly floured surface. cover lightly with wax paper. fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Drain and reserve the rum. Add enough flour to make a soft dough.htm[11-Sep-11 02:31:34] . lemon. Mix well. and orange peel in a bowl. Bake at 350 °F. Beat in eggs and dissolved yeast mixture. Roll each piece into an oval about 3/4 inch thick.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Add almonds. Back to Bread Recipes http://www. for about 40 minutes. lemon peel. Add the rum and let soak for 1 hour. Cool to lukewarm.ca/~mec1995/recipes/breads/dresden. drained rum (reserve fruits). turn once to coat the top. salt. add the honey. heat the milk and the butter until the butter melts. Brush with melted butter.
ca/~mec1995/recipes/breads/glufree3.Gluten Free Bread. 3. combine all the dry ingredients except the yeast. then add them and your favorite herbs to create an onion/herb bread. If it does not appear to be mixing well. remove bread from pan. Add 1/4 cup grated cheddar cheese. melted butter. 3 Basic Rice Bread. • After the baking cycle ends. sprinkle the yeast on top. Select Light Crust setting and press Start. Saute some onions in the melted butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. • Observe the dough frequently during the kneading cycles.html[11-Sep-11 02:31:39] . Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. combine the eggs and water. Return to Bread Recipes http://www. Mix well with a whisk. polenta meal. 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. and salt in bread pan. In a separate bowl. Add the remainder of the dry ingredients. Add the egg mixture. rice vinegar. Variations: Substitute olive oil for the butter. 3 Gluten Free Bread. Yield: 14 servings. allow them to cool. and allow to cool 1 hour before slicing. use a rubber spatula to assist it occasionally. or soy flour.sentex. Stir with a rubber spatula. such as yellow or blue corn flour. place on wire rack. • In a large bowl. beat lightly. • Place 1/2 of the dry ingredients in the bread pan.
• Knead until soft. • In a small bowl. • In a large mixing bowl. sift together bean flour. Reserve. Remove loaf from pan and cool on a wire rack. Whisk together the tapioca and raised yeast. cornstarch. and turn into prepared loaf pan. and salt. baking powder. Return to Bread Recipes http://www.sentex. Slice to serve. Stir well.Gluten-Free Bread.ca/~mec1995/recipes/breads/glufree4. about 10 minutes.html[11-Sep-11 02:31:43] . • In a small saucepan. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. 4 Makes 1 loaf. dissolve the sugar in warm water. combine 1 cup water and tapioca. Stir mixture into dry ingredients. Ingredients: • 1 tsp granulated sugar • 1/2 cup warm water (110-F degrees) • 1 Tbsp dry yeast • 1 cup water • 2 Tbsp minute tapioca • 2 cups whole bean flour • 1/4 cup cornstarch • 2 tsp gluten-free baking powder • 1 tsp salt • 1 tsp poppy seeds • Non-Stick Cooking Spray and Cornmeal Method: • Pre-heat oven to 400°F. until thickened and clear. Bring to a boil and cook for 1 to 2 minutes. May freeze in an air-tight container for 30 days. Beat until smooth and set aside for 10 minutes. Sprinkle yeast over top and set aside to proof. 4 Gluten-Free Bread.
(Not that being raised on the stuff would have anything to do with that opinion.. melt 2+ tablespoons of fat (Crisco. Mix dry ingredients together. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. sloppy mix. So here. Well.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. Pre-heat oven to 375°F.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. coming from a southern Indiana family. 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.ca/~mec1995/recipes/breads/corn4.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. Not to be arrogant or anything .-) but this is the only cornbread I've ever had that is even worth eating. (**)When tableknife stuck in center of the skillet comes out clean the bread is done.sentex.. mix in egg and buttermilk to make a goopy. I have some experience with this stuff.htm[11-Sep-11 02:31:48] .. Back to Bread Recipes http://www. and pour into (slightly) warm skillet. etc). Turn out onto a warm plate and serve.. Bake fifteen minutes(**). I've recently seen words bandied about regarding cornbread and the proper preparation thereof. (*)If real buttermilk is not available. bacon fat. 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.
ca/~mec1995/recipes/breads/grapnut. Add to first mixture. and sift with baking powder and salt. George Hale. Back to Bread Recipes Menu Copyright ©1998. measure.sentex. Mix thoroughly.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Geary. Makes 1 loaf.htm[11-Sep-11 02:32:03] . Pour into well-oiled loaf pan. well beaten cups flour tsp baking powder Combine grapenuts. Let stand 1/2 hour. egg. Sift flour. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Bake in moderate oven (400 F) about 1 hour. and milk. OK". Tony van Roon http://www. add sugar.
htm[11-Sep-11 02:32:14] . diced cheese. moderately runny but not down right liquid.shaped wedges. It should have the consistency of southern cornbread. Place casserole. Do not brown. butter over low heat.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. chillies. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. beat milk and eggs. Cut into fairly thin.usually 40 to 50 minutes. corn. If it seems to runny work in 1 or 2 tbsp. Preheat oven to 400 degrees F. Back to Bread Recipes http://www. Put remaining 2 Tbsp. melted butter. Set aside. can whole-sweet red pimentos. (You can let the bread cool to room temperature. Serve at once. Bake until a knife lightly pushed in center comes out clean and dry.ca/~mec1995/recipes/breads/inca. Rotate and tilt casserole to coat inside. Mix thoroughly.) It stores well tightly wrapped in the refrigerator. pie . can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. Do not cover. salt. smoothing it level. sharp cheddar cheese ---. then pour in batter. heat in oven no more than 4 to 5 minutes to avoid browning butter.sentex. Smoothly blend 1 cup white cornmeal. but it is best not to serve it cold. white cornmeal. baking soda.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. melt 6 Tbsp. Sprinkle grated cheese over top and decorate with pimento strips. butter into an 8 inch diameter baking casserole. fresh or canned 4 oz. chopped red pimento. One loaf makes about 8 servings. Give butter in casserole a final swizzle. exactly in center of oven. In large mixing bowl.
Cover.ca/~mec1995/recipes/breads/irish. the mixture will curdle so not to worry. Stir in enough whole wheat flour to make a stiff dough. Heat butter. Place in 9-inch pan.sentex. Remove from pan and cool on wire rack. Remove dough to lightly floured surface and form into a smooth 5-inch ball. and let rise until doubled in bulk for about 45 minutes in a warm.). Bake in pre-heated 375 °F.htm[11-Sep-11 02:32:20] . draft-free place. adding more wheat flour if necessary. cut a "X" in top of the dough (about 1/2" deep). oven for about 35 minutes or until done. buttermilk and water until very warm (125 °F. Back to Bread Recipes http://www.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. o o o o o o o o o 1 cup All Purpose Flour 2 tablespoons Sugar 1 package RapidRise Yeast (equal to 8 gram) 3/4 teaspoon Salt 1/2 teaspoon Baking Soda 1 cup Buttermilk 1/4 cup warm water 3 tablespoons softened butter 2 1/4 cups Whole Wheat Flour Combine all dry ingredients in a large bow. Stir liquids into dry ingredients. With a sharp knife. No kneading required for this traditional Irish brown-soda bread. except the whole-wheat flour.
Then add flour and when moistened.ca/~mec1995/recipes/breads/lahvosh. roll out the balls until they are the size of a 14" pizza pan. dissove yeast and then add sugar. 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.html[11-Sep-11 02:32:24] . Return to Bread Recipes http://www.Lahvosh (Pareg Hatz) . with a small amount of the warm water.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. • Makes 18-20 Lahvosh's.sentex. Cover and let stand in a warm place for 4 hours. Place the dough in the pan and slit the dough in several places. add the butter and salt. Divide the dough into balls the size of two hands cupped together. • Knead the dough until it is very smooth. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. • On a floured board.
adding a little water if the mixture is too firm. Cover and stand in a warm place until the mixture has fermented. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes. Return to Bread Recipes http://www. Bake at 450 °F (230°C) for 45 to 50 minutes.ca/~mec1995/recipes/breads/maori. 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.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. Cool to lukewarm and mix in the flour and sugar to a paste.html[11-Sep-11 02:32:29] .
Braid this by crossing one end over the other 3 times. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. baking soda and baking powder together and add to the mahdzoon mixture. and mix well. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven.sentex.ca/~mec1995/recipes/breads/mahdzoon. • Cover the dough and let rest for 10 minutes.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. Stir in the flour and knead for about 5-6 minutes. • Place on a lightly greased cookie sheet. made with yoghurt. • Makes 3-4 dozen. depending on size of braids.html[11-Sep-11 02:32:35] . Return to Bread Recipes http://www. • Beat the butter. Repeat until all the dough has been used. Let rise for 15 minutes. Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. Wash with an egg wash made by beating 1 egg in 1/3 cup of water.
Tony van Roon http://www. for about 45 minutes.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal. milk. and salt. peppers. Cover with remaining batter. drippings. Grease a 9 x 13-inch baking pan. and last add cheese. Back to Bread Recipes Menu Copyright ©1998. soda. Cook at 350°F. Add 1/2 batter then sprinkle on the meat.htm[11-Sep-11 02:32:44] .ca/~mec1995/recipes/breads/mexcorn.sentex. eggs. Mix well. Serve hot. onions. Brown meat and drain off grease.
Immediately transfer to racks and cool. using serrated knife. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. butter and salt. Let rise in warm draft-free area for 1 hour. Mix in 1 cup oats.Monastery Oatmeal Bread Monastery Oatmeal Bread by Tony van Roon Makes 2 oval loaves Sponge: 1-1/2 2 1-1/2 1 1 1/2 Dough: 1 1/4 2 2-1/2 1 envelopes dry yeast or 1 1/2 cakes fresh yeast Tbs sugar or honey cups warm or lukewarm milk cup rolled oats cup bread flour or all-purpose flour cup whole wheat flour cup rolled oats cup (1/2 stick) butter. Cover with plastic wrap. Let rise until doubled in volume. about 30 minutes. bread flour and whole wheat flour in large bowl. Grease large bowl. Stir in sugar and lukewarm milk (95°F). about 45 minutes. Gently knead dough in bowl until deflated. Brush with glaze and sprinkle wit oats. Grease baking sheets. about 30 minutes. crumble into small bowl. Knead each piece into round. about 30 minutes. Back to Bread Recipes Menu Copyright ©1998. stir to dissolve. Place on prepared sheets seam side down.115°F) in small bowl. Slash top of loaves. Cut in half. Let stand until foamy. Bake until loaves sound hollow when tapped on bottom. Gently turn dough out on lightly floured surface.sentex.htm[11-Sep-11 02:32:55] . Preheat oven to 400°F. Knead on floured surface until smooth and elastic. For dough: Stir down sponge. Cover and let rise again in warm draft-free area until doubled in volume. Tony van Roon http://www. Add dough. Combine oats.ca/~mec1995/recipes/breads/monastry. Pull 2 opposite sides under to form oval. melted tsp salt to 3 cups whole wheat flour All-purpose flour egg beaten with 2 Tbs milk or cream (glaze) Rolled oats For sponge: Sprinkle dry yeast an dsugar over warm milk (105 . Add yeast mixture and whisk until smooth. If using cake yeast. Cover bowl with plastic. Let rise in warm draft-free area until doubled. kneading in allpurpose flour if sticky. using wooden spoon. turning to coat entire surface.
After finishing the first can of biscuits.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. remove from the oven and let cool for a minute or two. then drop into Bundt pan. o Open one can of biscuits and separate. it will stick to it and is hard to remove. Put each ball into the sugar mixture and coat.ca/~mec1995/recipes/breads/monkey. If you leave the monkey bread in the Bundt pan much longer. Tony van Roon by Tony van Roon http://www.htm[11-Sep-11 02:33:01] . I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. Repeat these steps for the next two cans of biscuits. o When done. ---. In another bowl.sentex. Cut each biscuit into four sections and roll each section into a ball. then turn onto a plate and carefully remove the pan. brown sugar. mix the sugar.oven for 30-35 minutes. nuts and cinnamon. I Monkey Bread.Monkey Bread. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. o Melt 1/2 cup butter (not the diet type!) in a bowl. drizzle a little melted butter evenly over the top of this first layer.
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. Melt butter and brown sugar. Shake biscuit pieces and line in greased tub or Bundt pan. Back to Pastry & Rolls Menu Copyright © 1996. II Monkey Bread. Tony van Roon http://www. Pour over biscuits. II by Tony van Roon Preheat oven to 375° F. Boil 1 minute.Monkey Bread. combine white sugar and cinnamon. In large baggie.ca/~mec1995/recipes/breads/monkey2. Bake 35 minutes at 350 degrees.sentex. Let stand 10 minutes before removing from pan.htm[11-Sep-11 02:33:09] .
press seeds gently into surface of loaf. Cool completely on a rack before slicing. Ingredients: 1 cup warm water (110°F.ca/~mec1995/recipes/breads/muflet. It should be smooth and satiny. Process until dough forms a ball. and shortening. swirling to coat bottom and sides. Stir in yeast. processing just until blended. turn to coat all sides.html[11-Sep-11 02:33:15] . combine water and sugar. draft-free place until doubled in bulk. 1 hour. about 1 1/2 hours. salt.Muffuletta Bread Muffuletta Bread Makes 1 loaf. bake 25 minutes. Let rise in a warm. about 5 seconds. 1 or 2 Tbsp at a time. Form dough into round loaf about 10 inches in diameter. Preheat oven to 425°F. Cover bowl with plastic wrap. Lightly oil a large bowl. When dough has doubled in bulk. let rise until almost doubled in bulk. turn out onto a lightly floured surface. Cover very loosely with plastic wrap. Stop machine. check consistency of dough. place on greased baking sheet. In a food processor fitted with the steel blade. Add yeast mixture. Return to Bread Recipes http://www. Place dough in oiled bowl.) 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. The loaf is done when it sounds hollow when tapped on bottom. Remove plastic wrap. Lightly grease a baking sheet. combine 3 cups flour. punch down dough. add more warm water.sentex. Sprinkle top of loaf with sesame seeds. 1 Tbsp at a time. add more flour. Let stand until foamy. Process 20 seconds to knead. Reduce heat to 375°F. 5 to 10 minutes. processing just until blended. Bake loaf in center of preheated oven for 10 minutes. If dough is too sticky. If dough is too dry. Place rack in center of oven.
preheat oven to 450 degrees F. 2-1/2 to 4 minutes. Turn onto floured board and knead until dough is elastic. Pat balls into thin circles about 6 inches in diameter. Mix until dough is somewhat sticky.htm[11-Sep-11 02:33:23] . When ready to bake. Cover with damp cloth and let rest 1 hour.Naan Bread Naan Bread Makes about thirthy 6-inch rounds: 4 cups all-purpose flour 1 Tbs sugar 1 Tbs baking powder 1-1/2 tsp salt 3/4 tsp baking soda 3/4 cup milk 1/4 cup plain yogurt 2 eggs 2 Tbs oil Combine dry ingredients in large bowl and blend thoroughly. Make a well in center and add remaining ingredients. add warm water if necessary. Dough may be refriggerated at this point for baking later.sentex. Place on baking sheet and bake until bread puffs and is lightly browned. Back to Bread Recipes http://www. Pinch off pieces about the size of golf balls and place on large buttered pan. Serve hot.ca/~mec1995/recipes/breads/naan.
beaten Mix dry ingredients. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg.Naan 2. Add cumin seeds. Let dough rest. Add water if necessary. kneading just enough to hold together.htm[11-Sep-11 02:33:27] .ca/~mec1995/recipes/breads/naan2. Broil in oil. Divide into 20 small balls. Heat beaten egg.sentex. turning once. Heat the oil in a pan. except the cumming seeds. (Susheel) Posted by Tony van Roon Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon 2½ cups all purpose flour ½ tsp baking soda ½ tsp baking powder ½ cup milk ½ yogurt ½ tsp sugar. for 35-40 minutes in a warm spot. Mix the dough. Roll each ball to 1/8" thichness. (Susheel) Naan 2. milk and yogurt until barely warm. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. covered. Add to flour mixture.
Roll 1 piece into 7x15-inch oblong. sugar and salt over water in large bowl. Cover and let rise in warm draft-free area until doubled in volume.htm[11-Sep-11 02:33:33] . Knead in remaining 1 cup flour.ca/~mec1995/recipes/breads/newfr. Punch dough down. Preheat oven to 450°F. Wrap in foil and freeze. Roll up as for jelly roll. Knead dough 3 to 4 times. Continue kneading until dough is very smooth and elastic. (Can be prepared 3 months ahead. make three to four 3/8-inch-deep slashes atop each loaf. Tony van Roon http://www. abut 10 minutes. Generously butter four 18-inch baguette pans. Reduce oven temperature to 350°F.sentex. Butter large bowl.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Add 5 cups flour to yeast mixture and stir to incorporate. about 10 minutes. Let stand until foamy and proofed. Using razor blade. Cool completely.) Back to Bread Recipes Menu Copyright ©1998. about 1 hour. Repeat with remaining pieces. Stir in another 1 cup flour. Add dough. Rewarm in 350°F oven for about 20 minutes. Stir to blend. about 1 hour.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 . turning to coat entire surface. Remove from pans. Turn dough out onto generously floured surface. Divide evenly into 4 pieces. let stand until dissolved. Set seam side down in 1 prepared pan. Serve immediately. about 30 minutes. Let stand 15 minutes at room temperature. Brush each with glaze. Continue baking until bread sounds hollow when tapped on bottom. Bake loaves 15 minutes. Let stand in warm draftfree area until dough rises to top of pans.
Nisu Bread Nisu Bread Makes 3 loaves. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. cover lightly and let rise in warm place (about 85°F) until doubled. Dough should be smooth and glossy in appearance. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. and divide each part into three. cardamom. let rise again. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Place on lightly greased baking sheets. cover with inverted mixing bowl. Ingredients: 2 pkgs. divide into 3 parts. Turn out onto a lightly floured board.sentex. Stir in the milk. Turn out onto floured board. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Sprinkle with pearl sugar. Do not overbake or loaves will be dry. Punch down. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs.html[11-Sep-11 02:33:41] . Beat until dough is smooth and elastic. Glaze loaves with a mixture of beaten egg and milk. sugar. Let rest for 15 minutes. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk.ca/~mec1995/recipes/breads/nisu. crushed loaf sugar (sugar cubes) and or sliced almonds. beat until dough looks glossy again. Let rise until puffy (1/2 to 1 hour). Add remaining flour 1 cup at a time until dough is stiff. Place in a lightly greased bowl. salt. turn dough to grease top. eggs and enough flour to make a batter (about 2 cups). Knead until smooth and satiny. Repeat for second and third loaves. Add about 3 cups of flour and beat well. Add the butter. Bake at 400 ° for 25-30 minutes. Return to Bread Recipes http://www.
My stove burner setting (electric) is about 6 to 6. together with the apple. . add beer.ca/~mec1995/recipes/breads/oliebol. Put enough oil in a large pan (or wok) that when the you put the newly formed oliebol in the oil it will sink and then rise again. finely chopped 1 2% milk.. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.. add salt and yeast and mix well. Kerst Stol. Like. I microwave the milk until it is hot (probably around 50°C). hick.htm[11-Sep-11 02:33:49] . Dutch. Add the rest of the milk and mix well. The consistancy of the dough batter should be something like thick porridge. Put a piece of bread crust in the oil to check if the oil is hot enough. Let rise for 60 minutes on a draft free spot. I have a plastic pail which I use only for yeast recipes. The fully soaked raisins/currants.sentex. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. Form with two spoons quickly 'balls' and put in the hot oil until golden brown.=) Serve with powdered sugar (icing sugar) sprinkled on top. Works for me. apple at room temperature (before peeling). not very appetizing while eating so remove them.Olie Bollen. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). If 'blue' smoke is coming from the oil it is definately too hot. If you don't have (enough) yeast. Hollandse Boterletter. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. Let cool a bit first. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. Oil temperature should be about 'medium-high'. If you fry the oliebollen too long they become hard the next day. will provide moisture and keep the oliebollen fresh for several days. 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). wash the currants and raisins and then soak in hot water for 1 hour. They are usually made New Year's eve (or even during the day) and for the Dutch. or are short. Some of the raisins still have stems on them. Add the eggs and part of the 'hot' (not boiling!) milk. put the eggs in warm tap water for 10 minutes. So only fry as long as needed. Put the flour in a large bowl. Mix well.. Boter Letter. Check a couple for consistancy until you get the hang of it. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite.5 setting. grated (optional) 1 Preparation: Make sure everything is warm. Add the raisins/currants and the lemon rind (or even orange peel). Use your own judgement..
orange juice and rind. Cream sugar and butter together.ca/~mec1995/recipes/breads/orangedn. Pour into a large greased loaf pan. Mix remaining ingredients and add to wet mixture. In a seperate bowl mix the dates. Set aside to cool and then add to sugar/butter mixture. Tony van Roon http://www. or until a skewer comes out clean. water. It is important that the pecans and walnuts are fresh and not stale. Especially stale walnuts will leave a bitter after taste. Bake for 1 hour.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). keep in mind that pecans are a little bit harder than walnuts.htm[11-Sep-11 02:33:55] .sentex. Beat in egg and set aside. baking soda. Also. Makes 1 loaf Back to Breads Page Copyright ©1998.
Fold the other half of you have a turnover. Ukrainian Potato Bread Pagach. Bake at 400°F for 30 minutes or until golden brown. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Punch down dough and divide into 2 parts. Place dough on countertop. 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.sentex. Place cooled filling on one side inch margin from the edges. Drain off any excess oil.ca/~mec1995/recipes/breads/pagach. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Allow to rise double in bulk. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Saute onion in oil until soft.Pagach. Let rise double. Roll out dough into an 18 of rectangle. Pat the top of the filling. Return to Bread Recipes http://www.html[11-Sep-11 02:34:04] . add salt and 2 1/2 cups flour and knead smooth and elastic. 9 x 12 inches. Carefully pinch edges together. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. cover with stainless steel bowl. adding more flour as needed. Place on greased baking sheet.
Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. 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. Tony van Roon http://www.sentex. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:34:10] . Soak the bread in the liquid mixture. orange flower water. French Toast. milk. sugar.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. Heat the butter and oil in a heavy frying pan. Fry the bread until golden brown on both sides.Pain Perdu. lemon zest.ca/~mec1995/recipes/breads/perdu. Mix well. Sheila Ainbinder -. Dust with powdered sugar and serve with warm cane syrup. brandy and nutmeg in a bowl.
sugar. Add the bananas to the pecan mixture and warm slightly. and vanilla.sentex. peeled and sliced. Carefully place the pan back on the stove and flame the sauce. heat 2 tablespoons of butter. • Add the pecans and sauté for 4-5 minutes. Fry in the butter until golden brown. Yields: 6 servings. • Repeat until all the butter and bread is used. • Remove the pan from the stove and add the rum. coating evenly. orange zest. melt 2 tablespoons of the butter. Dip 2 slices of the bread into the egg-milk mixture. whisk the eggs.Pain Perdu. cinnamon. • Stir in the maple syrup and bring the liquid up to a simmer. orange juice. to dissolve the sugar. 2 or 3 minutes on each side. • Lay the pain perdu on a platter. stirring constantly. Remove the sauce from the heat. 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. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. French toast French Toast yes. French toast Pain Perdu. set aside. milk. Dust the entire plate with powdered sugar. • In a nonstick sauté pan. Spoon the warm sauce over the pain perdu. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/perdu2.html[11-Sep-11 02:34:17] .
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. Italian. about 45 minutes. about 10 minutes. 8 to 10 minutes). springy. Pat the raisins dry and toss with 1/4 cup flour. Bake 18 minutes. The rolls should double in size and puff up into fat buns as they bake. eggs. Add the flour and reserved raisin water and stir until smooth. (Or by hand. and smooth except for a few blisters. Dolci type Panini Bread. egg yolk. and vanilla in a mixer bowl and mix with the paddle until blended. Place the rolls on lightly buttered or parchment-lined baking sheets. Cut the dough into 16 to 18 pieces and roll each piece into a ball. sugar. 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. Heat oven to 400°F. Place the flour. grated lemon & orange zests. salt. and rolling up the dough. Return to Bread Recipes http://www. Stir the yeast into the warm milk in a small bowl.html[11-Sep-11 02:34:26] . and very smooth. Place the dough in a buttered bowl. Add the raisins to the dough in 1 or 2 additions by flattening the dough.sentex. Add the butter and mix thoroughly. springy. and let rise until doubled. Change to dough hook and knead at medium speed until soft. 20 to 30 minutes. Cover with plastic wrap and let rise until doubled.ca/~mec1995/recipes/breads/panini. 3 to 4 minutes. about 1 hour. drain but reserve 1/4 cup of the water. Cover with a towel and let rise half their original volume. sponge. knead until soft. cover with plastic wrap.Panini Bread. Cool on racks. patting the raisins over the surface. let stand until creamy.
Return to Bread Recipes http://www. spread dough out evenly in each pan. salt and Crisco. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Gradually add flour and mix well. Cover each pan and let dough rise again.html[11-Sep-11 02:34:31] . Divide dough into four parts.sentex. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Spray 4 pie tins with vegetable oil spray(any kind).ca/~mec1995/recipes/breads/peda. Add sugar.Peda. 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. Armenian Flat Bread Peda. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Cover dough and let rise until double it's size. Peda Bread. With hands lubricated with oil.
add the honey. mixing vigorously with each addition. Using a floured rolling pin. In a large mixing bowl. Do not open the oven during this first baking. The breads will puff up and be lightly browned when they're done. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes.ca/~mec1995/recipes/breads/pita. After 5 minutes. place in a greased bowl.sentex. turning once to coat the top. -. high heat and remove the first ones to a wire rack to cool. but therein lies the secret. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. 1 cup at a time. Let them cool--rewarm them for serving. and let rest for about 30 minutes. place the next tray on the bottom for its 5-minute. The (preheated) oven is set fpr 500 °F. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. place 2 of the circles on each sheet. Then stir in 5 cups of the flour. adding the additional cup of flour if the dough gets too sticky. Back to Bread Recipes http://www. When kneading is finished. Turn out onto a lightly floured board and knead for 10 minutes. stir and set aside to proof. Dust 2 baking sheets with cornmeal. or freeze them for future use. cover. 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. the dough should be smooth and eleastic. cover and let rest for about 30 minutes. you will bake the remaining Pita. Place 1 cookie sheet on the lowest rack for 5 minutes. Mix the yeast in 1/2 cup of the warm water. Shape into a ball. and the yeast mixture. the oil. When they're done. Continue the process until all the breads are baked. Punch down on floured surface. Knead each ball for 1 or 2 minutes. shaping each piece into a ball.htm[11-Sep-11 02:34:39] . Dust the cookie sheets with cornmeall also in between baking Pita's. add the remaining 1-1/2 cups of water. salt. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. this recipe is not my own.very hot for these little breads. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick.Pita Bread Pita Bread (or just Pita) by Tony van Roon 8 to 10 breads: 2 packages dry yeast 2 cups warm water 1/2 teaspoon honey 1/4 cup olive oil 1 tablespoon salt (optional) 5 to 6 cups whole wheat flour cornmeal Actually.
ca/~mec1995/recipes/breads/poori. Turn and cook until light brown. Dust generously with whole wheat flour and roll into 5-inch-diameter circle. When dough starts to rise. about 20 seconds. Cover and let rest 15 minutes. Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375 °F. gently press in center with back of slotted spoon until bread puffs. Divide dough into 8 pieces.Poori . Repeat with remaining dough.Whole Wheat Indian Bread Poori . dough will sink to bottom.htm[11-Sep-11 02:34:46] . dusting with flour to prevent sticking. Roll 1 piece into smooth ball (keep remainder covered with towel). Cover. Mix in buttermilk. Knead dough on lightly floured surface 2 minutes. Back to Bread Recipes http://www. Add 1 dough round to oil.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. Place on platter and serve immediately. Keep warm while cooking remaining dough. Transfer to paper towels using slotted spoon.sentex.
Add cardamom and enough flour to make a soft dough. Let rise again until doubled in size.html[11-Sep-11 02:34:52] . add milk mixture. Braid strands to form a loaf. Cover. Sprinkle with almonds. 85°F until doubled in size. Coffee bread from Finland Pulla. about 45 minutes.Pulla. approx. Punch down. Let rise in warm place. Knead until dough no longer sticks to sides of bowl. stir until dissolved. salt and some of the flour. shape each into a long strand. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Add lukewarm milk. Add butter. Stir to mix. Brush with slightly beaten egg. Makes 1 loaf. Knead vigorously until thoroughly mixed. Return to Bread Recipes http://www.sentex. 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. Cover. Beat 1 egg and sugar together. 350°F about 30 minutes or until golden brown.ca/~mec1995/recipes/breads/pulla. Bake in moderate oven. Divide into 3 equal parts. Cool.
Grease three 6x3" loaf pans.. My girlfriend loves it. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: email@example.com/~mec1995/recipes/breads/radiobb..edu Back to Bread Recipes http://www. but some is necessary) Bake at 350° F. you don't need all of it. but that's what the original recipe calls for. for 50 minutes Relax.htm[11-Sep-11 02:34:58] . 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. 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. and to her by her mother. 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.sentex. Although I don't recommend using that much. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F..berkeley.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. Do not be fooled by its simplicity. so.
sentex. and yeast with the flour. Add the creamed butter/sugar mixture to the flour.htm[11-Sep-11 02:35:03] . Mix the salt. Put the dough mixture in a lightly greased bowl. raisins. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. and lightly knead it again for about 1 minute. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Cream the (softened) butter with the sugar.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. 30 minutes. Remove from pan and cool on wire rack. Cut the apple in little pieces. Back to Bread Recipes http://www. Cover and let rise again until double in bulk. Bake at 350 °F for 35 minutes or until done. Stirr in the currants.ca/~mec1995/recipes/breads/raisin-4. Knead on a floured surface or countertop until smooth for about 10 minutes. Devide in half. and the apple pieces. approx. Place each half in a greased and floured loaf pan. add the eggs. Roll each half in a rectangle to fit your bread pan. Punch the dough down.) Fleishmann's Quick-Rise yeast cup Dark brown sugar tsp Salt cup Butter (preferable salt-free) All Purpose Flour Small apple (apple pie type) Large Eggs (room temperature) Raisins (washed and dried) Currents (washed and dried) Put the flour in large bowl. Add the warm water.
I also started adding half an apple. to keep the bread moist. let rise again in warm. Place. Let cool to room temperature. draft free place until doubled in size. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. Back to Bread Recipes http://www.htm[11-Sep-11 02:35:16] . in 2 greased 8-1/2 by 4-1/2 inch loaf pans.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. stir until disolved. you can substitute with applesauce. mashed potatoes (or applesauce). (room temperature) ** Place 1/2 cup warm water in a large warm bowl. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. and 2 cups of flour. cut in small pieces. let rise in warm and draft free spot until doubled in bulk. Knead on lightly floured surface until smooth and elastic. I found that when using 2 eggs the bread becomes a bit dry the next day. Cover. Add remaining water. The one cup of water changed to 1-1/2 to 2 cups hot tap water. butter. about 1 hour. Remove dough to lightly floured surface. Works well. for 35 minutes or until done. roll up tightly as for jelly roll. raisins. Pinch seams and ends to seal. * Use tap-water or water reserved from boiling potatoes. It is obvious that the apple and egg should be at room temperature. divide in half. about 6 to 8 minutes. Bake at 350 °F. and enough remaining flour to make a soft dough. Roll each half to 12x7 inch rectangle. salt. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg.ca/~mec1995/recipes/breads/raisin-5.sentex. sugar. blend well. about 1 hour. Cover. Punch dough down. Place in a greased bowl. seam sides down. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. turning to grease the top. Remove from pan and cool on wire rack. Gives a nice look to a slice. Sprinkle in the yeast. Stir in egg. Beginning at short end of each. If you like.
Allow to stand 1 hour. Add cooking oil. Cover and let rise until double in bulk. Back to Bread Recipes Menu Copyright ©1998.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight .htm[11-Sep-11 02:35:23] .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. and yeast which has been softened in lukewarm water. salt.ca/~mec1995/recipes/breads/oatsbred. Allow to rise until double in bulk.sentex. Stir until blended. Beat thoroughly. then beat thoroughly. Pour over rolled oats. Bake in moderate oven (375°F) about 45 minutes. Pour into well-oiled pan. Tony van Roon http://www. flour. sirup.
Make two incisions forming a cross on the top of the ball and place in a floured bowl. then form into a ball. sprinkle with sugar and dot with small pieces of additional citron. chopped 1 candied orange peel. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour.ca/~mec1995/recipes/breads/rosca. Place in a greased pan.Rosca De Reyes Bread Rosca De Reyes. Knead. Knead well. 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. Yield: one very large ring or twelve to fifteen servings. Mix thoroughly with the flour and when lukewarm. Shape dough into a large circle with a hole in the center. Specialty Bread King's Bread. Bake at 400°F for thirty minutes or longer. cover with napkin and allow it to stand twenty-four hours. exclusively for January 6. sugar and salt with milk and cook over moderate heat for about two minutes. orange peel and lemon rind. mixing it a little at a time with the flour. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size.sentex. chopped 1 lemon rind. adding the rest of the milk mixture and two more eggs. Add two eggs and the orange blossom water. Dissolve yeast in lukewarm water and pour into center of mound. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Mix butter. Cover with napkin and let stand in a warm place until it is twice its original size. add the dough which has fermented. Moisten the tope with a brush dipped in remaining egg.html[11-Sep-11 02:35:32] . add citron. Return to Bread Recipes http://www. When the dough is smooth.
Sprinkle 1 tablespoon salt. Brunk. Stir until ingredients are well blended. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. o Let rise until light.ca/~mec1995/recipes/breads/saltrb. o Kneed for 10 to 12 minutes and shape into several loaves. VA. add shortening. o Set mixture in a warm place and let rise until light and full of bubbles. Add to it the soda. this sponge should be the consistency of cake batter.sentex. o Bake at 350°F for about 1 hour. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. o Scald milk and cool to lukewarm. Back to Bread Recipes Menu Copyright ©1998. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin.htm[11-Sep-11 02:35:38] . Elida. remaining salt and 5 cups of flour. This requires about 1-1/2 hours. G. Mrs. the sugar and the corn meal over the potatoes. o Add milk and remaining flour to sponge. o Then drain off liquid. Allow mixture to stand at room temperature from noon to the following morning.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver.H. Wayneboro. o Add boiling water and stir until salt has dissolved. Tony van Roon http://www.
Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. Tony van Roon http://www. By then it would be light and have a number of small cracks over the surface. Watch it for if it gets too high. Rombauer & Becker. Keep water warm this full length of time.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. it is useless to proceed as the bread will not rise properly. then cool on rack. Bobbs-Merrill Co. cover and let rise until it has doubled in bulk. Preheat the oven to 400°F and bake the bread 10 minutes. until bubbles work up from the bottom. Test for doneness. Reduce the heat to 350°F and bake 25 to 30 minutes more. 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. covered.. it may sour. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. in a warm place.ca/~mec1995/recipes/breads/saltcb. 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. until it ferments. but not stiff. If it isn't light in texture. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. 90 to 95°F. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:35:42] .sentex.
Rolled Oats Bread
Salt Rising Potato-Bread
by Tony van Roon
"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"
Makes three 5x9-inch loaves A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says, "Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese aroma.
Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal Add and stir until salt is dissolved: o 4 cups boiling water
Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain the liquid into a bowl and add, stirring until well blended:
o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour
Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.
Scald: o 1 cup milk When lukewarm, add: o 2 tablespoons butter Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour
Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour Back to Bread Recipes Menu
Copyright ©1998, Tony van Roon
Indian Maiden Bread, Squaw Bread
Indian Maiden Bread
by Tony van Roon
"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."
Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour cups rye flour cornmeal melted butter
Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify. Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done. Click here for the word ~Squaw~ Back to Bread Recipes
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. cups coarsely chopped pecans (or your favorite nuts)
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts. Preheat oven to 350° F. Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes
Student Beer Bread
Student Beer Bread
by Tony van Roon
Makes 1 large Loaf:
3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup 12 ounces beer butter
Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount of effort and hassle. Well, here it is! In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer (room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins if available. This bread can't go wrong. Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon as it's removed from the oven, rub the top and the sides with butter. That's it, sit back and enjoy a warm slice of Tony's Beer Bread! Back to Bread Recipes Copyright © Tony van Roon
Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. baking powder.sentex. whisk until the mixture is blended smooth. continue stirring until dissolved and blended.htm[11-Sep-11 02:36:23] . Meanwhile. Stir and bring to a simmer. Beat the eggs well in a small bowl. or until a straw inserted into the center comes out clean. sugar.ca/~mec1995/recipes/breads/sunday. Using your fingers or a pastry cutter. Cut the butter into small pieces and drop into the flour mixture. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. Back to Bread Recipes Sunday Loaf http://www. and jam in a pan. 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. Strain and then spoon the glaze over the loaf after it has cooled on the rack. and salt in a large mixing bowl. Stir with a fork to mix all dry ingredients well. Spoon into the loaf pan and bake for about 1 hour 15 minutes. sugar. add the jam or preserves and milk. make the glaze by combining the butter.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. Grease a 9x5x3-inch loaf pan. Combine the flour.
cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. round or square--and place on greased baking sheets. Then gradually add the white flour to make a soft dough. Stir in the rye flour gradually. knead the dough for about 10 minutes.htm[11-Sep-11 02:36:32] . Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. On a lightly floured board or countertop. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. butter. then stir in the honey. Cool on wire racks. Beat well. and salt. Back to Bread Recipes by Tony van Roon http://www.sentex. Add a bit more white flour if the dough is too sticky. Or bake in the normal baking pans if you like. but it looks better if baked as so called free-loaves. Punch down. dissolve the yeast in the ½ cup of warm water and add to the first mixture.ca/~mec1995/recipes/breads/limpa. In a cup or bowl. Bake at 400 °F.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. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. mixing with each addition until all 3 cups are stirred in. Cool to lukewarm. Place in a greased bowl and turn once to coat the top.
dusted with cornmeal. Let rest for a minute. Back to Bread Recipes http://www. Make four ¼" deep diagonal cuts in the top of the loaves. Shape the dough into two slightly flattened ovals and put on a greased baking sheet. 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. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. If the dough is sticky or too soft. Add the flours and butter. then let rise on a draft free spot for about 45 minutes. then stir until dissolved. orange rind and seeds. sugar. just leave it out or replace with something you like. 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). Mix all ingredients together until smooth.ca/~mec1995/recipes/breads/swed-rye.htm[11-Sep-11 02:36:38] . add a little more flour. Leave the dough in the bowl and cover the bowl with plastic wrap. Bake in preheated oven at 375 °F for about 35 minutes.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.sentex. or sound hollow when you tap on top of the bread. Knead by your own method or use a dough kneeder.
Bake in a preheated 350-degree oven for 35 minutes or until golden brown. do not overmix. Bake in an iron skillet if you have one. baking soda and baking powder. sugar. Blend only until mixed. flour.ca/~mec1995/recipes/breads/texmex. Combine the remaining ingredients and add to the first mixture. salt.sentex. Return to Bread Recipes http://www. •2 Place mixture in a 10-inch greased baking pan.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. pepper.html[11-Sep-11 02:36:48] . shredded Method: •1 Combine the cornmeal.
Return to Bread Recipes http://www.html[11-Sep-11 02:37:04] .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..ca/~mec1995/recipes/breads/raisin6.sentex. Add ingredients in order given.
ca/~mec1995/recipes/breads/wwbread. Put into 4 large breadpans that have been greased with a solid shortening. Add the remaining 5 to 6 cups of flour. Blend in mixer on low speed until thoroughly mixed.100% Whole Wheat Bread 100% Whole Wheat Bread. #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. Cover and let rise in a warm place until the dough has increased by one-third in bulk. bake for 40 to 45 minutes or until loaves test done. Lightly oil hands and counter top and mold dough into 4 loaves. When dough has increased by one-third (or double if kneaded by hand).htm[11-Sep-11 02:37:20] . Sprinkle the yeast on top. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. Knead for 10 minutes on low speed. Remove the breads from pans when they're done and cool on wire racks. combine 7 cups of the flour with the salt. 1 cup at a time. If you're kneading the bread by hand the dough has to be double. In a mixer bowl. water. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. honey. Do NOT stir! Set aside.sentex. Preheat oven to 350 degrees F. Back to Bread Recipes http://www. and oil. Add the yeast mixture. until the dough is the consistency of cookie dough.
Then divide in half and form 2 loaves.Whole Wheat Bread II Whole Wheat Bread. cover with a towel. Back to Bread Recipes http://www. Bread will sound hollow when tapped with fingers.sentex. #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. Let cool to lukewarm. Set aside to proof. Turn out onto floured surface. This recipe was original posted with two large eggs and I have modified it for 1 small egg. In a large bowl. egg. Add the boiling water and stir. Turn out onto a lightly floured surface and knead for about 10 minutes. put butter or oil. I use the regular 2% kind.ca/~mec1995/recipes/breads/wwbread2. Tip: With all bread baking. and salt. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. and knead for a about 2 minutes. (cover with aluminum foil the last 10 minutes to prevent burning). spoon. I put a cup with water in the back corner of the oven which really helps the baking process. can be made without egg. especially electric ovens. Place the dough in a greased bowl. Remove the breads from pans when they're done and cool on wire racks. Preheat oven to 400 °F. Beat with a whisk. milk. or mixer. Cover with the bowl and let it rest for 10 minutes. * Modified for regular milk from non-fat dry milk. turn once to cover the top. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Add enough flour to make a soft. punch down.htm[11-Sep-11 02:37:56] . and 4 cups of flour. molasses. and most others. Place in greased bread pans. ** This bread. cover and place in a warm spot to rise double in bulk for about 1 hour. Then bake for about 35 minutes or until done. workable dough. Add the yeast mixture.
Dissolve the sugar into the warm water.fruitmix (optional) (use apple.large 8 gram . If you don't have lemon-rind you can leave it out.htm[11-Sep-11 02:38:21] .salt (1/4 tsp) 100 gram .raisins (Thompson). If not. or 1-1/2 cups) 150 gram . It also keeps in the refrigerator for about a year. Proof the yeast first: 1 cup water. etc. or orange. http://www. Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. like cranberry. If the yeast is foaming you can proceed with the recipe. sifted (about 3-1/2 cups) 25 gram . I use chopped up apple myself because it keeps the bread moist after baking. (about 1 cup) 200 gram . by Tony van Roon Makes 1 very large. I find it much easier to work with. instead) 1 lemon .REAL (no-salt) butter 150 ml . Neither I or my family like fruitmix so we never use it.dark brown sugar (1/2 cup) 150 gram . and the 25 grams yeast (3 packages). 2 TBSP white sugar.ca/~mec1995/recipes/breads/stolle. don't worry about it.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.all purpose white flour.2% warm milk (about 4 oz. Wash the raisins and the currants and let it soak in hot water for 10 minutes.Kerst Stol(Dutch) . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.currants. So.grated rind from 1 lemon 1 egg . Substitute the 50 grams fruitmix for something else of your choice. your yeast is no longer good and needs to be replaced.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . Heat the water to about 100 °F. quick-dry-yeast is in. seedless (about 1-1/2 cups) 50 gram . cranberry.Christmas Bread(English) Family recipe since 1975. or 2 large loaves 150 grams is approximately 1 cup 500 gram .yellow (golden) raisins 50 gram . apple. Then drain and dry everything with tea towels or paper towels and set aside.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .sentex.
A bit sticky is fine. Don't make it too dry. Use whatever amount you feel is right for your bread or about 1-inch diameter. 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. fluffy and not too sticky. Almond Paste: Also an old family recipe. Put the second rack with the bread just below the middle of the oven. in grams. the lemon rind and halve of the lemon juice. Knead until the dough feels smooth. Optional: (Instead of brushing with water and melted butter) before baking. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. 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. how much almond past to use. After the 20 minutes. Flatten the dough to an oval shape and about 1 inch thickness. Bake with the top of the bread just below the middle of the oven (if possible. Unless a real dough-kneader is used (like KitchenAid). 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. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so.htm[11-Sep-11 02:38:21] . A couple of minutes before the end of the baking time brush the top with water. Let it rest for about http://www. Add more milk (or flour) as needed. and lemon rind in a large bowl. try to make the almond paste yourself instead of the store bought crap. Mix the dough with the currants. A bit thicker is okay but not thinner or the dough mixture will not rise properly. raisins. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. If you can.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. if not. and bake for another 10 minutes.) Moisten the edges of the oval shaped dough with a bit of water or milk. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. 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. add the egg and yeast mixture. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). don't worry about it).sentex. This recipe is for one large bread or two smaller ones. Starting in the middle of the flour. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. Add the egg. Mix thoroughly with the sugar. (NOTE: it is difficult to really specify. Mix the sifted flour with the salt. Or use this as a base to make Marzipain. brown sugar (you can use white sugar if you wish). Then bake as stated above. mix the dough preferable by hand. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. it is the only way to 'feel' the consistency of almond paste. Mix it using your hand. brush the top of the Weinacht Stolle with a bit of melted butter (See 'Optional' below) and give it a light dusting of icing sugar and garnish with a red flower or something. Let it rise again on a draft-free spot for another 45 minutes. and the optional fruitmix. lemon rind. and I promise you will never ever buy almond past again! Note: Place a cup or small bowl of boiling water in the corner of the oven.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. About 10 minutes before serving. It is really easy.ca/~mec1995/recipes/breads/stolle.
Don't make the mixture too wet with the lemon juice. and by family tradition. 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). However.sentex.ca/~mec1995/recipes/breads/stolle. If you have almond paste leftover. This will happen faster than you think. dry is good but not so dry that it crumbles and not stick together. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. Back to Bread Recipes Copyright © 1975 .Weinacht Stolle (Christmas Bread) 10 minutes. Personally.htm[11-Sep-11 02:38:21] . Just add 1 spoon at a time until the paste is firm. use it to make Marzipain. so watch it! Give the sugar another 10 minutes to absorb the fluids.Traditional family recipe. by Tony van Roon http://www. Then start kneading it again with your hand until it is firm. if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste. Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds.
Preheat oven to 475°F. about 2 hours.sentex. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. Add remaining water. turning to coat entire surface.htm[11-Sep-11 02:38:25] . 4 cups flour and salt and beat until smooth. Let rise at room temperature 8 hours. Return to greased bowl. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Grease baking sheets and sprinkle with cornmeal. then drain it and put it in the oven with the bread to create steam. Mix until smooth and elastic.) Grease large bowl and add dough. Cover with damp towel. Cool on racks before serving. Pinch seams to seal. about 2 minutes. about 8 minutes. Punchy dough down and knead on lightly floured surface until smooth. Remove brick from water and place in oven. Arrange seam side down on prepared sheets. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. Divide into 12 pieces. turning to coat surface. adding more flour if necessary. Tony van Roon http://www. Pat each into 4x7-inch rectangle. about 2 minutes. starting at one long side. Let stand 5 minutes. (Dough can also be mixed and kneaded by hand. about 3 minutes. Bake 10 minutes." 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. Punch dough down and knead on lightly floured surface until smooth. This gives the loaves a firm crust. about 35 minutes. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. spacing 3 inches apart. Back to Bread Recipes Menu Copyright ©1998. stir to dissolve. Brush with egg glaze. Make 3 diagonal slashes in loaves. Cover with damp towel and let rise in warm draft-free area until doubled in volume.ca/~mec1995/recipes/breads/fr1-bred. Roll up jelly roll fashion. Let rise until almost doubled in volume. about 45 minutes.
free from drafts. Cover lightly with a towel and set aside in a warm place. then knead each piece well until all the air bubbles have been worked out. Turn dough out onto a lightly floured board and divide it in half. Turn out onto a lightly floured board. Add 1/2 teaspoon of honey and stir. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). mixing well after each addition. Shape the dough into a ball and place in a warm.ca/~mec1995/recipes/breads/raisin-1. Before shaping the loaves.htm[11-Sep-11 02:38:28] . In a large mixing bowl. Knead well. and beat in 2 cups of the flour. When done. cool on wire racks. tapering at the ends. Cover mixture and let stand for a few minutes. Add the foaming yeast mixture. add 1/2 cup of the drained raisins to each of the balls. Add more flour until a stiff dough is formed. Bake for about 40 to 45 minutes for crusty loaves. Preheat oven to 350 °F.sentex. Now shape into 2 long loaves. greased bowl. golden brown crust. Before putting the loaves in the oven.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. slash each one diagonally 1/4 inch deep about 2 inches apart. Cover with a piece of butter wax paper. Cover and set aside until it foams and doubles in volume. about 8 to 10 minutes. using only enough additional flour to knead into the dough if it becomes too sticky. until doubled in bulk (about 1 hour). Back to Bread Recipes http://www. until the dough is smooth and elastic. Brush the tops of the breads with a little saltwater before baking and then once or twice more during baking to give them a crisp. pour in 1-1/2 cups of tepid water. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. then add the honey and salt. kneading them right into the dough.
Sift the flour.ca/~mec1995/recipes/breads/corn9.htm[11-Sep-11 02:40:35] . 450 °F.sentex. baking powder and cornmeal together. Beat-up very quickly and bake in a large buttered pan in a very hot. salt. Mix sugar with beaten eggs. Return to Bread Recipes Menu http://www. oven. Add melted butter and milk.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.
lightly beaten cup walnuts (optional) Mash the bananas with a fork.htm[11-Sep-11 02:40:40] . Back to Bread Recipes Menu Copyright ©1998. and eggs. oil. Serve cold with cream cheese. Pour into a greased and floured loaf pan.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami.ca/~mec1995/recipes/breads/fiddles. if desired. Tony van Roon http://www. until golden brown. Fold in the nuts. Stir the flour and sugar together and mix with the bananas. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Bake for 1 hour at 325°F.sentex.
Add sugars. 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]. Let the dough rise covered for about 30 minutes. Return to Bread Recipes http://www. Take off heat and let cool for about 5 minutes. Mix in well. then place on a cookie sheet. Let cool before using. Fold dough from top to center. melt the butter and then add the flour.25 minutes or until just golden brown. lubricate hands with a little butter or oil. top to center and bottom to center. With a sharp knife. Bake in a 325 degree oven for 20 . yeast and butter. then from the bottom to center. 4) To this mixture add flour and knead the dough. walnuts. Brush with butter again. Press down on rounds and flatten to about 3/4 inch. 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. Roll out each ball fairly thin and brush with melted butter.html[11-Sep-11 02:40:49] .Gatah. 3) Add warmed milk. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. Cover and let rise for about 90 minutes. When dough is smooth.ca/~mec1995/recipes/breads/gatah. 2) In a large bowl. Armenian Sweet Rolls Gatah. Now taking the first strip. Method for the Filling: 1) In a large skillet. Brush the tops with melted butter and sprinkle with sesame seeds. Now spread the filling over the rectangular piece of dough and evenly spread the filling. roll out until it is just under the size of a cookie sheet. 5) Roll up the filling covered dough from the bottom like a jelly roll. Place aside and repeat with all six balls. cut the roll into 1-1/2 inch rounds. If dough is sticky. mix together eggs and 3/4 cup sugar. divide evenly into six balls. and then fold again. While stirring continually allow it to brown just slightly. orange zest and raisins.sentex. cinnamon.