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Bread Machine Recipes
by Tony van Roon
Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010
Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread
Bread Recipes for the Breadmachine
Bread Recipe of the Month!
Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.
Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast Select desired setting: press start.
This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute. August 1996 - Grape-Raison Bread This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Bread Recipes for the Breadmachine
This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups
Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,
June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.
Milk Vegetable Oil Sugar Cinnamon Salt
1/2 tsp. 1/2 med. 1/3 tsp. 1 tbs. This bread tastes best when served warm. Cool.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. Select: Sweet or Basic Medium cycle.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. Push Start. so a little flour may have to be added to adjust the consistency. Raisin Bread Cycle.sentex. April 1996 . Medium 1 cup 1-1/2 tbs. Light setting (or the equivalent setting for your machine).Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 1-1/2 tbs. try toasting it. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. 1/4 tsp.htm[11-Sep-11 02:19:34] . May 1996 . Apples add moisture to the dough. Large 1-1/3 cups 2 tbs. Select Basic Wheat cycle. Sprinkle a little cornmeal on the dough after the second rising. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. If any is left over and gets cold. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. slice and toast for a real treat in the morning. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. 2 tbs. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. 1/3 tsp.ca/~mec1995/recipes/bm-bread/broden. 1 cup 1 cup 1 tsp. 2/3 tsp. 2 cups 2 cups 2 tsp. 3 cups 1-1/2 tsp. 1/2 tsp.
and milk at 75-85 °F. loaf) This is a delicious and moist bread. but more important a great taste. 1996 .ca/~mec1995/recipes/bm-bread/broden. James wrote: This is one of my favorite.Mixed Fruit Bread (Makes 1-1/2 lb. loaf) Do not use timer with this recipe. If too wet.sentex.htm[11-Sep-11 02:19:34] . Feb. 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast.Honey and Oats Bread (Makes 1-1/2 lb.net). James Patelli (jpatelli@digital. add 1 or 2 tablespoons water. so 10 to 15 minutes after adding the fruit. check mixture.. so it keeps well. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. 1-1/3 cups water 2 tablespoons butter or margarine. Note #2: Moisture in dried fruit varies. The acid in the buttermilk also retards the growth of mold. If too dry. loaf) This recipe was sent to us by. add additional flour.Buttermilk Cheese Bread (Makes 1-1/2 lb. 1996 .LIGHT BAKE Note#2: all ingredients at room temp.Bread Recipes for the Breadmachine March 1996 . 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2-3/4 cups bread flour 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast or(1 package yeast) Note#1: Select LIGHT CRUST:. with a great aroma. Jan. Back to the Kitchen http://www. 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.
sentex. 2003 http://www. In regards to the orange. medium/normal crust color setting. For best results.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. the 1-1/2 pound version turned out quite well. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. Bing van Kampen. 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. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. add 1 tablespoon of finely shredded lemon or orange peel with the flour. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). I owe it all to my sister-in-law. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. Same for the 1 pound variety although I don't have a picture. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. This recipe was overhauled and revamped on 9-20-2003. Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-egg. Recommended cycle: Basic/white bread cycle. For a refreshing hint of citrus. cool on wire-rack.htm[11-Sep-11 02:19:40] . Remove bread from pan. The milk was preheated a bit to make the dough rise better and bigger. All in all a lot of work to re-figure out this recipe. use the California type oranges.
See adding gluten tip below. which comes in handy when making whole grain breads. cool on wire-rack. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:19:46] . try adding gluten to whole wheat. 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. Gluten is available in the health food store or if lucky in your local supermarket. (If basic/white bread setting is used. Use 1 tablespoon gluten for both the 1-pound and 1. If your machine lacks this cycle. light or medium/normal crust color setting.ca/~mec1995/recipes/bm-bread/bm-rye. substitute dill or fennel seed for the carway seed.5 pound recipes. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. The time-bake feature can be used. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. and rye bread recipes to improve loaf height. Remove bread from pan. and structure. 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. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If you like.sentex. texture. whole grain.
It will start to rise. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. -To assure accuracy. Back to Bread Machine Recipes http://www.sentex. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.htm[11-Sep-11 02:19:50] . Adjust dough consistency -. if should form a soft. until dough is of the right consistency. add additional liquid. 1 teaspoon at a time. if necessary add enough water to get the desired consistency before measuring. If dough is too dry of stiff or too soft or slack. (Yogurts vary in moisture content. smooth ball around the blade.see Adjusting Dough Consistency tip below. medium/normal color setting. measure the starter while it's chilled. If dough is too stiff or dry. adding the yogurt with the milk. If dough is too soft of sticky. Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-sbred. then let it come to room temperature before using it.Basic Sourdough Bread Basic Sourdough Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup 1/4 cup water 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 2 cups bread flour 3 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Time-bake feature can be used.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. add additional bread flour. -Before trying the timed baked feature. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter.
adding sourdough starter with the yeast. add additional bread flour.) Recommended cycle: Basic/white or French bread cycle.sentex.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 -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-sdb. Adjust dough consistency -. If dough is too stiff or dry. medium/normal color setting.see Adjusting Dough Consistency tip below. If dough is too soft of sticky. 1 teaspoon at a time. smooth ball around the blade. if should form a soft. until dough is of the right consistency. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:19:57] . add additional liquid.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer.
Adjust dough consistency -. sprinkle lightly with cornmeal.(see Adjusting Dough Consistency tip below). 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Recommended cycle: Dough/manual cycle.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. knead in additional flour to make dough easy to handle. mushroom. red onion. Roll or press to fit into prepared pan(s).sentex. If necessary. When cycle is complete. Lightly oil the pizza pan(s). Here is my favorite combo: red or yellow pepper. Back to Bread-Machine Recipes http://www. tomato. Add ingredients to the bread machine pan in the order suggested by the manufacturer. remove dough to lightly floured surface. and mozzarella and cheddar cheese mix.htm[11-Sep-11 02:20:04] . Bake at 425°F for 20 to 25 minutes or until done.ca/~mec1995/recipes/bm-bread/bm-bpizz. Baking time will vary with the pizza-size and selected toppings. Add pineapple to make it 'Hawaiian'.
Divide remaining piece into 3 equal pieces. remove dough to a lightly floured surface.) Remove from sheet and cool on wire rack. knead in enough flour to make bread easy to handle. Select dough/manual cycle. Place ropes on greased baking sheet. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). margarine. the other about 1/3 of the dough. egg. If necessary. Bring right rope under new center rope. braid. 15-20 minutes. lay it down.Basic Bread Machine Add water. lay it down. Pinch ends firmly to seal and to secure to large braid. brush over braids. (Total baking time approximately 25-30 minutes. Pinch ends to seal. draft-free place until almost doubled in size. 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 -. Cover with damp towel. braid. Sprinkle with poppy seeds or sesame seeds if desired. let rise in warm. flour. 15-20 minutes. Place ropes on greased baking sheet. roll into 14" ropes.ca/~mec1995/recipes/bm-bread/bm-chall. When cycle is complete. Lightly beat egg http://www. Divide remaining piece into 3 equal pieces. Place smaller braid on top of larger braid. Select Sweet Bread cycle. sugar. Divide dough into two pieces. let rise in warm. roll into 14" ropes.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. remove dough to a lightly floured surface. Divide the larger piece into 3 equal pieces. If necessary.Challah for the Breadmachine Challah -. After bread has baked at 375 °F oven for 15 minutes. Remove to rack and cool when done. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. one about 2/3 of the dough. salt and yeast to bread machine in order recommended by manufacturer.tastes like cake by Dick Hanson Ingredients -. Pinch ends firmly to seal and to secure to large braid. knead in enough flour to make bread easy to handle. one about 2/3 of the dough. Bring right rope under new center rope. Braid by bringing left rope under center rope. Divide the larger piece into 3 equal pieces. roll into 12" ropes.htm[11-Sep-11 02:20:13] . roll into 12" ropes. Lightly beat egg yolk and one tablespoon of water. Cover with damp towel. Divide dough into two pieces.sentex. lay it down. draft-free place until almost doubled in size. Place smaller braid on top of larger braid. Pinch ends to seal. When cycle is complete. cover loosely with foil to prevent excess browning. Select dough/manual cycle. lay it down. Repeat to end. Braid by bringing left rope under center rope. the other about 1/3 of the dough. Repeat to end.
cover loosely with foil to prevent excess browning. Total baking time approximately 25-30 minutes. Remove from sheet and cool on wire rack.htm[11-Sep-11 02:20:13] . brush over braids. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid).ca/~mec1995/recipes/bm-bread/bm-chall.Challah for the Breadmachine yolk and one tablespoon of water. Back to Bread-Machine Recipes http://www. After bread has baked at 375 °F oven for 15 minutes.sentex. Sprinkle with poppy seeds or sesame seeds if desired.
light or medium/normal crust color setting. If dough is too stiff or dry.htm[11-Sep-11 02:20:23] . cool on wire-rack. saturated fat 1g. Back to Bread-Machine Recipes http://www. add additional bread flour. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. 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. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. fruity flavor to this tender nut loaf. until dough is of the right consistency. Stir a couple of times and check often or they will burn. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads.(see Adjusting Dough Consistency tip below). Remove bread from pan.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. 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. Adjust dough consistency -. sodium 223mg. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. cholesterol 22mg. If dough is too soft of sticky. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. add additional liquid. total carbohydrate 32g. 1 teaspoon at a time.sentex. if should form a soft. dietary fiber 2g. smooth ball around the blade. protein 7g. Nutritional information per serving (1/12 of 1 1/2-lb. total fat 4g. 1 teaspoon at a time.ca/~mec1995/recipes/bm-bread/bm-chery.
This is supposed to be a soft and sticky dough. Use Light or Medium crust color. 340mg sodium.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Do not add flour. Remove baked bread from pan and cool on wire rack. large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully. 2g dietary fiber. 4g fat. as the bread will become tough. 7g protein. 1 POUND LOAF 2/3 cup 2 tablespoons 1 2 tablespoons 2 cups 1/2 cup 1 tablespoon 1 tablespoon 1 teaspoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. 47g carbohydrate.sentex. (Each one pound loaf makes 8 servings.htm[11-Sep-11 02:20:31] .) Sun-Maid Growers of California HTML Copyright © 1996 .ca/~mec1995/recipes/bm-bread/cinnamon. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. cut-up egg. 2mg iron. warm butter or margarine. PER SERVING: 250 calories.Sun-Maid Growers of California . adding ingredients to bread machine pan in the order recommended by the manufacturer.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. Select Sweet or Basic/White cycle.
To give it an Italian flair. knead in enough flur to make dough easy to handle. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. Brush again with remaining egg white mixture. on a greased baking or cookie sheet sprinkled with cornmeal. remove dough from machine to a lightly floured surface. salt. or pasta. about 10 to 15 minutes. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. seam side down. (For even browning when baking two loaves. this is optional. This will give it the traditional 'shine' on the Classic French Bread(s).] Beginning at long end.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. [For 1½ pound recipe. When cycle is complete. switch positions of sheets halfway through baking). Lightly brush each loaf with the vegetable oil. cool on wire rack. brush some of the egg-white mixture over top of 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. Cycle: Use the dough/manual cycle. Roll dough into a 15x10 inch rectangle. devide dough in half and roll each half into a 10x8 inch rectangle. Lightly beat egg white and 1 tablespoon water. Bake at 375°F for 20 minutes. Bread-Machine Recipes http://www. draft-free place until almost doubled in size. Remove the bread(s) from the sheet(s). Ofcourse. If necessary. Select dough/manual cycle. and yeast to bread machine pan in the order suggested by manufacturer.htm[11-Sep-11 02:20:38] . add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. chewy bread to serve with soup.ca/~mec1995/recipes/bm-bread/bm-frenc. With a sharp knife. Taper ends by gently rolling back and forth. Cover and let rise in warm.sentex. stew. roll up tightly as you do for a yelly roll. bread flour. Pinch the seams and ends to seal. Place each loaf.
a protein product from flour. add additional liquid. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 cup Water (warm) 1 1/2 cup 1 teaspoon Salt 1 1/2 teaspoon 3 tablespoons Nonfat dry milk 1/4 cup 2 tablespoons Sugar 3 tablespoons 1/4 teaspoon Baking soda 1/4 teaspoon 2 1/4 cups Bread flour 3 1/2 cups 1 tablespoon Gluten (optional) 1 tablespoon 1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add 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. add additional bread flour. 1 teaspoon at a time. 1 teaspoon at a time. Remove bread from pan. texture and structure. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.(see Adjusting Dough Consistency tip below). medium/normal crust color setting. Adjust dough consistency -. Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:21:31] . smooth ball around the blade. Using Gluten: Gluten. until dough is of the right consistency.sentex. it can be found in health food stores and maybe your local supermarket. If dough is too stiff or dry. improves loaf height.ca/~mec1995/recipes/bm-bread/bm-muffi. Bread-Machine Recipes http://www. If dough is too soft of sticky. if should form a soft. cool on wire-rack.
ca/~mec1995/recipes/bm-bread/bm-white. add additional bread flour. Bread-Machine Recipes http://www. cool on wire-rack. until dough is of the right consistency. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.sentex. 1 teaspoon at a time. medium/normal crust color setting. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:21:39] . 1 teaspoon at a time. Adjust dough consistency -. Remove bread from pan. smooth ball around the blade. If dough is too stiff or dry. if should form a soft.(see Adjusting Dough Consistency tip below). If dough is too soft of sticky.Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do NOT make loaves larger than recommended by the manufacturer! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. add additional liquid.
California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal.Sun-Maid Growers of California .ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. 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. adding ingredients to bread machine pan in the order recommended by the manufacturer.htm[11-Sep-11 02:21:46] . 5g protein. Place on cookie sheet. 295mg sodium.ca/~mec1995/recipes/bm-bread/focaccia. 4g fat. Bake for 18 to 25 minutes or until lightly browned. 2mg iron.sentex. 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. PER SERVING: 195 calories.HTML Copyright © 1996 . (Each one pound loaf makes 8 servings. Lightly grease a large cookie sheet. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. Cut into wedges. Heat oven to 400 °F. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. make indentations in top of dough. Select Dough/Manual cycle.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid.) Sun-Maid Growers of California . 2g dietary fiber. 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. Using the handle of a wooden spoon or your fingertips. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves.
Return to Bread Machine Recipes http://www.html[11-Sep-11 02:21:58] . 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 bread. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly. For the first 5 minutes or so of the mixing cycle. 1 Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1.sentex.
• I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. Use single rise setting.sentex. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.html[11-Sep-11 02:22:03] . I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. Return to Bread Machine Recipes http://www.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine.ca/~mec1995/recipes/bm-bread/glufree2. It freezes well.
htm[11-Sep-11 02:22:08] .ca/~mec1995/recipes/bm-bread/rolls-2. Back to the Kitchen http://www. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Spread the rest of the melted butter onto the dough. Sprinkle cinnamon over the dough.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. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Cover and let rise for about 2 hours. Remove and roll out onto a floured surface in a rectangle shape. oven till golden brown on top. Cool. Roll up the dough length wise to make a long rope. Sprinkle brown sugar in each pie plate and over the dough. Serve warm with butter. Freezes very well. Bake in 350° F.sentex. Cut into 1 inch slices and place in pie plates.
add additional liquid. Herb used is 'Spice Islands Italian Herb Seasoning'. cool on wire-rack.(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:22:12] .sentex. 1 teaspoon at a time. Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-herb. Add ingredients to the bread machine pan in the order suggested by the manufacturer. medium/normal crust color setting. add additional bread flour. If dough is too soft of sticky. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. if should form a soft. If dough is too stiff or dry. smooth ball around the blade. Recommended cycle: Basic/white bread cycle.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. Adjust dough consistency -. Back to Bread-Machine Recipes http://www. until dough is of the right consistency.
Dough can be prepared in 1 1/2 and 2 pound machines. Bake at 400°F for 20 to 30 minutes or until done. Recommended cycle: Dough/manual cycle. Roll or press to fit into prepared pan(s). When cycle is complete. Adjust dough consistency -. Lightly oil the pizza pan(s). If necessary.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas.ca/~mec1995/recipes/bm-bread/bm-mpizz.(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:22:22] . Add ingredients to the bread machine pan in the order suggested by the manufacturer. Back to Bread-Machine Recipes http://www. knead in additional flour to make dough easy to handle. Baking time will vary with the pizza-size and selected toppings. ----------------------------------------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.sentex. remove dough to lightly floured surface. sprinkle lightly with cornmeal.
Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. Note: This is a heavy. lighter bread. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. California This is a low-rising. adding ingredients to bread machine pan in the order recommended by the manufacturer. If you prefer a higher-volume.HTML Copyright © 1996 . replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). 3g fat. 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. dense lower-rising loaf of bread. toasted cornmeal wheat germ. (Each one pound loaf makes 8 servings.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2mg iron.sentex. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. Remove baked bread from pan and cool on wire rack. 230mg sodium. 41g carbohydrate. 6g protein.htm[11-Sep-11 02:22:34] . 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. 2g dietary fiber.) Sun-Maid Growers of California -. M easure carefully. Select Sweet or Basic/White cycle.ca/~mec1995/recipes/bm-bread/multi. PER SERVING: 205 calories.
ca/~mec1995/recipes/bm-bread/molasses.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2g fat. Select Sweet or Basic/White cycle. Remove baked bread from pan and cool on wire rack. 3mg iron. Use Light or Medium crust color. HTML Copyright © 1996 . California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. 2g dietary fiber.) Sun-Maid Growers of California.htm[11-Sep-11 02:22:39] . 40g carbohydrate. 300mg sodium. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. This bread will soon become one of your favorites. PER SERVING: 195 calories. 5g protein. (Each one pound loaf makes 8 servings. adding ingredients to bread machine pan in the order recommended by the manufacturer.Sun-Maid Growers of California .Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. 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.sentex.
Back to Bread-Machine Recipes http://www. Select dough/manual cycle.ca/~mec1995/recipes/bm-bread/bm-pump. cool on wire rack.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. Remove bread from pan.htm[11-Sep-11 02:22:45] . Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer.sentex.
about 5 minutes. flour 1 c. sugar 2 T.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). vinegar 2 t. flour.ca/~mec1995/recipes/bm-bread/fauxbred.htm[11-Sep-11 02:22:55] .net. In a small bowl. Sprinkle with seeds. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. salt 1/2 t. Comments or questions? Write to me at sue@interport. and form into 2 oblong loaves. On floured surface. Bake 25 minutes. 1 T. Place dough in greased bowl. let rise in warm place until light and doubled in size. about 15 minutes. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. I haven't tried it yet. Cover. you don't get the complexity of flavor as with a culture. sour cream and vinegar to flour mixture Blend at low speed until moistened. Divide dough in half. Back to Sourdough Menu http://www. Oh sure. water 2 t. combine 1-1/2 c. room temp. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer.sentex. With a sharp knife. blend well. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. make 5 (1/4" deep) diagonal slashes on top of each loaf. warm water (120-130 deg) 2 T. poppy or sesame seeds In a large bowl. Immediately remove from cookie sheet. Bake an additional 5-10 minutes. Heat oven to 375 °F. wheat germ 1 c. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. Place on greased cookie sheet. Remove bread from oven. and next 4 ingredients. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). beat 3 minutes at medium speed. but that's life. Add water. This bread is great. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. dairy sour cream. and brush with egg white mixture. ginger 2 pkgs. eat egg white and water.you get the sour taste and a very crusty bread without the fuss. cover loosely with plastic wrap.
This bread rises more slowly than other breads in the machine. Add egg and. 3. Stir in brown sugar and yeast. Stir the vinegar into the milk.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. if using. let stand about five minutes. Heat milk to 105-115°F. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic. which typically takes less liquids than other machines. till foamy.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. 3. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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 1.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. I soften/partially melt the butter (or margarine. HarperCollins Books. Sanyo. which is what I really use) in the microwave before adding. egg white.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. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. http://www.5 tsp 2-1/4 tsp 1 c 1. or after 40 min from "start" for Toastmaster) add the raisins. Let stand about 30 min.htm[11-Sep-11 02:23:11] . and National. Rosenberg. The surface seems to dry out during the rising. 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.ca/~mec1995/recipes/bm-bread/welsh.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. 2.5 tsp 1 c 1. Add ingredients (except raisins) but including the vinegar and milk. Slashing the top before baking seems to help.5 tsp raisins 3/4 c large loaf 1. 2. until the mixture thickens. === Notes === *TM indicates amounts I used for the Toastmaster. 4.sentex.
Beat about 5 minutes. Melt butter.htm[11-Sep-11 02:23:11] . salt. and caraway seeds. incorporating only enough flour to make the dough lose its stickiness. 10. Form into loaf and place in loaf pan (or pans). Beat on low one minute. 15.net Back to Bread-Machine Recipe http://www. Add the rest of the flour. till thick. about two minutes. The bread is done when it sounds hollow when tapped on top. add to milk with vinegar. ¼ cup at a time. Cover and let rise again. 12. 13. Cover and set the bowl in a warm place to rise. 20. 19. 16. 21. plump raisins in enough boiling water to cover. turn out on floured board and knead again.Welsh Bread 4. and molasses.sentex. just long enough to incorporate them. Comments or questions? Write to me at sue@interport. 11. When dough has doubled. Add raisins to dough. 8. 9. 14. about 45 minutes to an hour. 5. Beat on medium about two minutes. Beat another 5 minutes. 17. 7. When dough has doubled in size. Remove dough to floured board and knead till smooth. then beat on medium with dough hook for 7 minutes. Add 2 cups of flour. baking soda. with mixer on low. 6. 18. Drain raisins well. Form the dough into a ball and place in a greased bowl. bake in a preheated 350°F oven for about 40 minutes.ca/~mec1995/recipes/bm-bread/welsh. While this is beating. about 1¼ to 2 hours.
1 teaspoon at a time. adjust dough consistency -.htm[11-Sep-11 02:23:21] .) Recommended cycle: Basic/white bread cycle. if should form a soft. If dough is too soft of sticky. medium/normal color setting. add additional bread flour. adding the yogurt with the milk. If dough is too stiff or dry. until dough is of the right consistency. smooth ball around the blade.sentex. http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack.see Adjusting Dough Consistency tip below. (Yogurts vary in moisture content.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.ca/~mec1995/recipes/bm-bread/bm-sour.
12 to 24 hours. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Use or cover tightly and refrigerate until ready to use. Gradually add water to dry ingredients and beat until smooth. Beat until smooth.htm[11-Sep-11 02:23:28] . Cover loosely and let stand until bubbly. about 2 to 4 days. Cover loosely. combine flour and yeast. stir in once-a-week.sentex. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Cover loosely and let stand until bubbly. Refrigerate until needed. let stand in a warm place until bubbly and sour smelling.ca/~mec1995/recipes/bm-bread/bm-start. Transfer to a 2-quart or larger container with tight-fitting lid. Cover tightly. 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. 1 tablespoon of flour and 1 tablespoon lukewarm water. 12 to 24 hours. refrigerate until ready for use. Beat until smooth. To keep this starter alive. Back to Bread-Machine Recipes http://www.) In a 2-quart or larger container.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site.
light or medium/normal crust color setting. Recommended cycle: Basic/white bread cycle. adding the Orange Juice Concentrate with the liquid.htm[11-Sep-11 02:25:19] . Remove bread from pan. If dough is too soft of sticky. Back to Bread-Machine Recipes http://www. If dough is too stiff or dry. 1 teaspoon at a time. 1 teaspoon at a time. or as desired. add additional liquid. smooth ball around the blade. cool on wire-rack. one-half egg is equivalent to 2 tablespoons. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.sentex. if should form a soft. lightly beat egg before measuring. To measure 1/2 an egg. Add ingredients to the bread machine pan in the order suggested by the manufacturer.Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. until dough is of the right consistency. Adjust dough consistency -.(see Adjusting Dough Consistency tip below). add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-orang.
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.. o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www. Add ingredients in order given.ca/~mec1995/recipes/bm-bread/bm-wheat.htm[11-Sep-11 02:25:33] .sentex..
from Cheesecake to Tiramisu Miscellaneous (sauces. crockpot. & baked goods Mrs. except BreadMachine) Bread Machine Recipes Roggen.sentex. etc) Saffron--what is it? Last updated: December 23.htm[11-Sep-11 02:25:41] . stew.Bread. soup. jam. salads. Rolls. Fields Cookies -.the original recipe! Delicious Deserts -. Buns. Tony van Roon. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. 2010 Copyright © 1995.ca/~mec1995/recipes/recipes. Black Bread Sourdough Breads Pastry. http://www.
Alabama Corn Bread. II Muffuletta Bread Naan Bread Naan (Susheel) New Orleans French Bread Nisu Bread Oliebollen* Orange Date Nut Bread Pagach Bread Pain Perdu (Lost Bread) Pain Perdu. Basic Cornbread #2. Basic Corn Bread #3 Corn Bread.Breads. III Gluten Free Bread.sentex. 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.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. Dolci style Peda. I Monkey Bread. Easy Corn Bread. Armenian Flat Bread Pita Bread Poori . Country Corn Bread. Rosie Bunda Corn Bread. Amish Corn Bread. Crusty Flat 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. Honey Corn Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. French Toast Panini Bread.htm[11-Sep-11 02:25:50] . Portugese Style Corn Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. Low fat Corn Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. #1 http://www. Jewish Challah Bread 2. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9.ca/~mec1995/recipes/breads/breads. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread.
with home-made Almond paste! http://www.htm[11-Sep-11 02:25:50] .Breads.sentex. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. #2 Weinacht Stolle. 2010 100% Whole Wheat Bread.ca/~mec1995/recipes/breads/breads. by Tony van Roon. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. Last updated June 7. Back to Recipes Page Copyright © 1995.
Preheat oven to 375°F. For dough: Stir down sponge. adding more flour if necessary. Tony van Roon http://www. Mix in enough flour 1/2 cup at a time to form soft dough. Roll up jelly roll fashion. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. yeast and honey in large bowl until smooth. Let rise for 15 minutes to lighten. Immediately remove from pans. Grease large bowl. Pinch seam and ends to seal. Cool on racks 10 minutes. about 10 minutes.ca/~mec1995/recipes/breads/amchoc. Try this variation. Let stand in warm draft-free area 1 hour. Cut into 8 even pieces. Arrange seam side down in prepared pans. turning to coat entire surface.sentex. Let rise in warm draft-free area until doubled. Back to Breads Menu Copyright ©1998. using wooden spoon. cover with plastic. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Cover with kitchen towel. 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 . Bake until light brown and loaves sound hollow when tapped on bottom. Knead on floured surface until smooth and no longer sticky. water. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Pat each out into 4x7-inch rectangle. about 1 hour and 15 minutes. about 30 minutes. Gently knead dough on lightly floured surface until deflated.htm[11-Sep-11 02:26:06] . Add dough. Cover bowl with plastic. Brush loaves with egg glaze and sprinkle with sugar. Serve loaves hot. Pat out to 3/4inch-thick rectangle. Spread 1 ounce chocolate on short end of each. Blend in milk.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. butter and salt.
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
Return to Bread Recipes http://www.sentex.ca/~mec1995/recipes/breads/apricot. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. Beat until mixed. 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. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.html[11-Sep-11 02:26:26] . • Add the mashed apricots. not the dried variety) • 1/3 cup margarine or butter.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. Excellent for breakfast or by the coffee. Wash and dry the raisins. margarine and eggs. about 1 minute. • Add raisins.
Knead well. place the pans in a pre-heated 400° F. Put the dough in the bowl again and coat the surface with lard. Let stand covered with a towel for an hour on a warm place. Again. Knead the dough lightly. oven and bake the bread for about 40 minutes or until golden brown. set aside for 1 hour in a covered bowl. Back to Bread Recipes http://www. cut into 4 loaves.sentex. and mix in 2 cups of unsifted flour. Return the dough to a flat surface and knead again. Place them in greased pans and coat the loaves again lightly with lard.ca/~mec1995/recipes/breads/army. Disolve the yeast. Let rise for one hour.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Makes 4 loaves. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. When the dough has sufficiently risen.htm[11-Sep-11 02:26:31] . Cover and let rise again. adding more flour or water untill the dough has a good consistency. 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.
Combine egg.sentex. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Add dry ingredients. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Sift flour.htm[11-Sep-11 02:26:35] .ca/~mec1995/recipes/breads/bconcorn. Add corn-meal. milk. Add corn-meal.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Fill well-oiled muffin tins 2/3 full. milk. measure. Tony van Roon http://www. Erie. measure." About 12 Servings. Back to Pastry Menu Copyright ©1998-1999. Combine egg. PA. Fred Snell. and bacon which has been crisped. well beaten cup sweet milk cup diced bacon Sift flour. and sift with baking powder and salt. and sift with baking powder and salt. and bacon which has been crisped.
sesame seeds Dissolve yeast in 1 cup warm water. Punch air out while dough is in and return to bowl. With damp hands. Divide dough into 11 parts. knead by hand. Cover with a warm dark place without the bowl.ca/~mec1995/recipes/breads/barbari.) Back to Bread Recipes http://www. Gradually add flour while stirring constantly. each piece about 5 inches in diameter. add 2 cups warm water. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. and bake sesame side for 8 miuntes in closed oven. Cover with clean towel. press fingertips into each loaf. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. by Najmieh Batmanglij. corn meal side down.sentex. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. sugar tsp. Put loaves on the cookie sheet. Add sugar and set aside for 10 minutes. Pour yeast mixture in large bowl or food processor. Dust a tray with corn meal and place loaves on tray. Turn bread over and bake corn meal side down for 4 minutes in closed oven. and salt--mix well. Remove loaves from oven. serve hot or wrap in foil and freeze (toast before serving. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. It may be round or oval shaped. After 6 cups flour have been added. in bowl.htm[11-Sep-11 02:26:41] . oil or butter 1/2 cup yellow corn meal 1 Tbsp. add the rest of the flour if needed until the dough is not sticky. then sprinkle tops with sesame seeds. Cover with new damp for at least 2 hours.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life".
Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.ca/~mec1995/recipes/breads/bwbread. braided or rolled into the shape of a snail shell. When done. it should have a nice golden brown appearance and the bottom sound hollow when tapped. Cool on wire racks. enriched by the addition of the three eggs. curling it from the inside out. Then twist it into a braid or roll it into snail-shell shape.sentex. and flour. turn to coat the top. In a bowl. then add to the dough mix. salt. Bake at 370 °F. currents or fruit. combine the eggs. butter. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. Punch down. After the second rise. Return to greased bowl. I found this recipe a long time ago but don't know the name of the originator.htm[11-Sep-11 02:26:49] . Place in a warm spot for about 1 hour. The final shape can be free form. depending on the size of the bread. Take 1 handful of the dough and roll it out to a length of about 1 foot. Gradually mix the dry yeast into the warm water. Back to Bread Recipes http://www. basic dough. grease the tops slightly with butter (if preferred) while the breads are still hot. as it is in parts of Italy. Put in a greased bowl. go ahead. turn out onto a floured surface. stirring with a wooden spoon as you work it in slowly. this basic dough is perfect to play with.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. After removing from the oven. for about 45 to 60 minutes. cover and let rise again in a warm spot for about 1 hour. If you wish to add raisins. punch down and divide the dough into as many breads as you wish to bake. turn out onto a floured surface again and knead for 2 minutes. Place the breads on a greased cookie sheet and cover lightly.
Try some dried basil. Preheat oven to 350°F. blend well. Leftovers do make good toast however. sage and rosemary. grease a 2-1/2 quart baking dish or similar sized pan. Remove and brush top with 1 tablespoon margarine.ca/~mec1995/recipes/breads/bierbely. 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. sugar. or until browned and sounds "hollow" when tapped. It has Return to Bread Recipes http://www. Combine sifted flour. •2. Return to oven and bake 15 minutes longer. •Notes: This bread does not keep as well like regular biscuits or bread. to be eaten right away. omit the baking powder and salt. Use a combination of herbs and spices as you wish.sentex.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread.html[11-Sep-11 02:26:55] . oregano. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Pour mixture into pan and bake for 40-45 minutes. •3. baking powder & salt in a bowl. •4. Method: •1.
htm[11-Sep-11 02:27:01] . This dough will rise slowly. Tony van Roon http://www. W.ca/~mec1995/recipes/breads/branbred. Bake in hot oven (425°F) about 45 minutes. WA. 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. form into loaves and place in well-oiled pans.R. using sufficient white flour to form a dough just stiff enough to knead. The dough should be softer than one in which bran is not used. "This recipe dates from 1941 when world-war II was in full swing. Back to Bread Recipes Menu Copyright ©1998. Vaughn. When it doubles in bulk.Bran Bread Submitted by Mrs. Knead on lightly floured board until smooth and elastic. Ferndale. Cover and let rise until double in bulk.sentex.
Place ropes on baking sheet. water. roll 3 pieces to 14" ropes. Repeat with remaining dough.sentex. braid. Cover and let rest on floured surface 10 minutes. stir into dry ingredients. Knead on floured surface until smooth and elastic. roll each piece to 9 inch rope. Heat milk.htm[11-Sep-11 02:27:07] . combine 2 cups of flour. pinch ends to seal and to secure to large braid. Stir in the 3 eggs and enough remaining flour to make a soft dough. Bake in pre-heated 350° F.). slightly beaten Additional Sugar In a large bowl. Sprinkle with sugar. salt and mace. about 8 minutes.ca/~mec1995/recipes/breads/braid. Place small braid on large braid. Cover and let rise in warm place until doubled in bulk. oven for 35 to 45 minutes or until done. Back to the Kitchen http://www. Brush Braids with egg white. Divide 1 half into 4 equal pieces. 1/2 cup of sugar. set aside 1 half. lemon peel. about 50 minutes. and butter until very warm (about 125°F. Pinch ends firmly to seal. Divide dough in half. let cool on wire racks. Divide remaining piece into 3 equal pieces. braid. undissolved yeast. 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.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. Remove braids from sheet.
sentex. Beat the egg in the tablespoon of milk and brush the sticks. Armenian A very delicious type of bread stick. • Knead again. Place on a baking sheet. Let cool and serve. In a large mixing bowl. dry yeast • 1/4 cup Mahdzoon (home-made yoghurt) • 1 egg • 1 tablespoon milk • 1/4 cup sesame seeds or poppy seeds • pinch of salt Method: • Dissolve the yeast in the warm water.ca/~mec1995/recipes/breads/braided. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Return to Bread Recipes http://www. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Armenian Braided Bread Sticks. soft dough. about 20 minutes or until golden brown. Bend in half and crossover braid.html[11-Sep-11 02:27:13] . Blend in the mahdzoon and yeast and knead until you have a smooth. Flatten slightly. Let dough rise for 1/2 hour. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg.Braided Bread Sticks. mix together the flour butter salt and shortening. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven.
unsifted 1 cup corn meal.sentex. Resteam any of the loaves not used immediately after baking before serving. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. add to flour mixture.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour.htm[11-Sep-11 02:27:20] . Uncover molds and bake in a 250 °F. Enjoy! Return to Bread Recipes http://www. Combine molasses and milk. sift together. for 3 hours. Stir in the parboiled raisins. parboiled ¾ cup molasses 2 cups buttermilk. which you have dried off with papertowel. oven for 25-30 minutes. filled 2/3 full so as to allow room for expansion. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt.ca/~mec1995/recipes/breads/bostonbb. Steam in three well greased covered one quart molds.
Combine the milk. Bake at 350 °F. Back to Bread Recipes http://www. and salt in a large bowl.sentex. then add to the dry ingredients. honey.htm[11-Sep-11 02:27:25] . and molasses. Pour into 2 well-greased. for about 55 minutes.ca/~mec1995/recipes/breads/brbread. 9x5-inch bread pans.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. soda.
and sifted with baking powder and salt. Sprinkle with cinnamon and dot with butter. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Syracuse. Pour into well-oiled pan and sprinkle with brown sugar. Add milk and mix well. C.htm[11-Sep-11 02:27:30] .Brown Sugar Bread Submitted by Mrs. add egg. measured.R. Crispin. NY "This recipe dates from 1941 when world-war II was in full swing. Tony van Roon http://www. Back to Bread Recipes Page Copyright ©1998.ca/~mec1995/recipes/breads/bsug.sentex. Add flour which has been sifted. Bake in a hot oven (435°F) for about 25 minutes.
Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. Comments or questions? Write to Katie: katiemur@nothingness. Divide in 2. put into loaf pans and let stand for 1½ hour or until doubled in bulk. Bake at 350° F.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Grease loaf pans.htm[11-Sep-11 02:27:35] . 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising. salt and egg in lukewarm milk. Punch down and knead again.sentex. Add yeast mixture and stir. get these things together: 1½ cup lukewarm milk ½ cup sugar ¼ cup melted butter 1 tsp salt 1 egg 1 tsp ground cardemom seed 4½ to 5 cups flour Mix the sugar. for 40 minutes. While that's happening. working flour until dough is dry enough to knead.ca/~mec1995/recipes/breads/bulla. butter.
Cover and let rise until double in bulk. Turn onto lightly floured board and knead until smooth and elastic. Allow to rise until double in bulk and work down. Remove from fire and let cool. salt butter.htm[11-Sep-11 02:27:40] . Bristow. Back to Bread Recipes© Menu Copyright ©1998. Add sufficient flour to make a medium batter. W. Place in well-oiled pans. Cover and set in a warm place and allow to stand overnight. and enough flour to make a dough just stiff enough to knead.H. stirring constantly until scalded.ca/~mec1995/recipes/breads/butbred. Add yeast which has been softened in the water. Tony van Roon http://www. 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. Beat until smooth.Buttermilk Bread Submitted by Mrs. Add sugar. Let rise again until double in bulk.sentex. Form into loaves. Bake in hot oven (425°F) about 45 minutes. Juedeman.
kneading in more flour if sticky. Add yeast mixture and whisk until smooth. Using wooden spoon. Add 1 tsp honey and stir to dissolve. Bake until brown and loaves sound hollow when tapped on bottom. about 10 minutes. Cut dough in half. butter and salt in large bowl. Gently knead dough on lightly floured surface until deflated. Let stand until foamy. about 10 minutes. Combine 2 cups flour. Grease 2 baking sheets.sentex. crumble yeast into small bowl.115°F) in small bowl. seam side down. Position rack in center of oven and preheat to 375°F. Knead on floured surface until dough is smooth and satiny. about 1 1/2 hours. Back to Bread Recipes Menu Copyright ©1998. Place on prepared sheets. Let rise in warm draft-free area until doubled. about 3 minutes. Knead each piece into round. Stir in lukewarm water (95°F) and 1 tsp honey. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . 3 Tbs honey. turning to coat entire surface. Pull 2 opposite sides unde to form oval. Tony van Roon http://www.ca/~mec1995/recipes/breads/buthoney. Grease large bowl.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. Let rise in warm draft-free area until doubled. Add dough. Cover with towel. If using cake yeast. about 45 minutes. buttermilk. Cover bowl with plastic. about 45 minutes. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Immediately transfer to racks.htm[11-Sep-11 02:27:45] . Cool completely before slicing.
for 2 minutes. cinnamon. Shredded) Walnuts (Chopped) Sift the flour. 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. Add the dry ingredients. nutmeg and salt together in a small bowl and set aside. Cool in the pan on a wire rack for 10 minutes. Beat. remove from the pan and finish cooling on the wire rack. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake.ca/~mec1995/recipes/breads/carrotwb. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. with an electric mixer set on medium speed. Combine the sugar. Stir in the carrots and walnuts. stirring just until moistened. Back to Bread Recipes Menu Copyright ©1998.sentex. oil and eggs in a mixing bowl.htm[11-Sep-11 02:27:50] . in a preheated 350 degree F. Tony van Roon http://www.
Roll the balls between your hands into long strips of equal length and about one inch wide.sentex. then ten to fifteen at the lower one and it came out much nicer. but a simple 3-stranded braid is used here. Cover with plastic and leave in a warm place until well-risen. break off a tiny piece of dough about the size of a walnut. greased bowl. two challah are baked at once and put on the Friday night table. and let rise until doubled. I don't know where she got those cooking times though. and ``true'' Sephardic communities. the sugar and the salt. at room temperature 1 egg. After this point the instructions are the same.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. combine the yeast with the sugar and 1/2 cup water. Only the Middle Eastern. and Persian Jews do not have a braided bread for Sabbath and festivals. Cover it with plastic. Personally. Recite a blessing and burn the piece (formerly it was thrown into the fire). bar mitzvah. Braid three strips together and place on a greased cookie sheet. it is sugarglazed and decorated with sprinkles.htm[11-Sep-11 02:27:56] . It then took only a bit over half an hour to double in size. about ten minutes. Wrap the ends neatly underneath http://www. In June 1995 I grabbed a Jewish cookbook from my local library. or other celebration. Sift the flour and salt into a warmed bowl. about 20 minutes. gradually incorporating the liquid into the flour. is traditional on the New Year to symbolize the continuing cycle of the years. Punch down the dough and divide into six balls. This also happens to be the first yeast bread I ever made. Turn the dough onto a floured board and knead until it is smooth and elastic. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. Put dough in a warmed. A specially big challah shaped with several braids of different sizes is baked for a wedding. This braided loaf for the Sabbath and festivals is common among Ashkenazic. For the second loaf. I made it with instant-rise yeast. North African. Challahs are often braided in a complex way. Italian. and decided to try making it myself. Following the yeast instructions. A round challah. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. made from a strip of dough wound into a snail shape. and it doesn't stick to your hands. Make a well in the center and break the egg into it. I mixed the yeast with half the flour. Gradually add enough remaining warm water to make a stiff dough. When baking challah containing more than three pounds of flour. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. I let it cook for about five minutes at the high temperature. 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.ca/~mec1995/recipes/breads/challah. Add the yeast mixture and stir with a wooden spoon. covered with a cloth until the meal is about to start. For the first loaf I tried to follow them and overcooked it pretty badly (no. about two hours. not quite to burning). Normally. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl.
Then let them rise the next day. Let cool on a rack.ca/~mec1995/recipes/breads/challah. put them in large plastic bags and leave them in the refrigerator overnight. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.htm[11-Sep-11 02:27:56] .sentex.) Preheat the oven to 450°F. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.Challah the loaf. Back to Bread Recipes http://www. (Alternatively. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Repeat with the remaining three strips to make another loaf.
from each part. Let stand for 5 to 10 minutes.ca/~mec1995/recipes/breads/challah2. or until dissolved. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped.html[11-Sep-11 02:28:02] . • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds.for glazing • poppy seeds -. Punch the dough down and divide into two parts. Cool on a rack.sentex. Work together. Jewish Holiday Bread Challah. Add additional flour until the dough loses its stickiness. about 1 1/2 hours. Return to Bread Recipes http://www. Stir in the oil. Make a well in the center and pour in the wet mixture and the beaten eggs. honey and another 11/2 cups of warm water. about 1 1/2 inches in diameter.Challah. Divide each part into three parts.beaten • egg white -. Knead for 8 to 10 minutes. Braid the strands and pinch together at the bottom. cover with a tea towel and put in a warm place to rise until doubled in bulk. • Combine the flours and salt in a large mixing bowl. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Attach three strands at one end by pinching together. 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 -. • Turn the dough out onto a well-floured board. then with hands. Place in a floured bowl. about 1 to 1 1/2 hours. Make long strands.for topping Method: • Combine the yeast with 1/2 cup warm water. first with a wooden spoon.
Back to Bread Recipes Menu Copyright ©1998. separated Bring milk to a full boil.sentex. stir in cornmeal slowly.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs. Add stiffly beaten egg whites. melted butter and salt. until done. Bake in moderate hot oven at 375°F. Add well-beaten egg yolks.ca/~mec1995/recipes/breads/cheyenne.htm[11-Sep-11 02:28:09] . Tony van Roon http://www. Cool.
Gently place 1 bread round in hot fat and cook until golden and crisp. Back to Bread Recipes Copyright ©1998. Drain on paper towels. oil and dry milk powder and stir into flour mixture until smooth dough forms. stack and cover with towel or plastic wrap. Serve bread hot or at room temperature. Make small hole in center of each with finger or handle of wooden spoon. Cover and let rest 10 minutes.to 10-inch round. Repeat with remaining dough.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. Flatten with fingertips or roll out each ball to form 8. Tony van Roon http://www. Lightly flour rounds. Knead 4 times into smooth ball.sentex. Combine water. Heat about 1inch oil to 375 F in large skillet.ca/~mec1995/recipes/breads/chippewa. 1 to 2 minutes on each side. Turn out onto lightly floured surface. sprinkled with cinnamon sugar.htm[11-Sep-11 02:28:14] . baking powder and salt in large bowl. Divide dough into 8 balls.
broken or chopped in large pieces. Stir and allow to stand for 5 minutes to dissolve. softened cup Walnuts. sugar. pieces) oz Chocolate. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. and eggs to the yeast mixture and beat vigorously until well blended. about 16 slices each. room temp. Stir the batter down and add the walnuts and chocolate pieces. Makes 2 loaves. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. Remove from the oven and allow to rest for 5 minutes. salt.htm[11-Sep-11 02:28:19] . Tbs Butter. Cover the bowl with plastic wrap and let the batter rise to double its bulk. oven for about 45 minutes. semisweet* *Use 6-one ounce squares. 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.sentex. Add the flour.Chocolate Walnut Butter Bread Chocolate Walnut Butter Bread The Breakfast Book by Marion Cunningham "According to the author this bread also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through. then turn loaves out onto racks. chopped(lg.ca/~mec1995/recipes/breads/chocwnut." Makes 2 loaves 1/2 1 3-1/2 1 1-1/4 4 12 1 6 cup Warm water pk Yeast cup Flour Tbs Sugar tsp Salt Eggs. Put the water in a large mixing bowl and sprinkle in the yeast.
• Stir the warm water. Cover and leave to rise in a warm place until tripled in size (5-24 hours). this mixture to the 1 1/4 lb of flour. • Bake 25 minutes. Dust baking sheets with cornmeal and place dough on top.html[11-Sep-11 02:28:32] . Return to Bread Recipes http://www. Cover with a damp cloth and leave in a warm place for 2 hours. Beat for five minutes. Now chill. Pre-heat oven to 220°C. Heat baking sheets in oven. pressing flat with your knuckles. Slowly add • Using either a food processor or those at the end of your wrists. adding the yeast and salt. form into a dough and then knead on a floured surface until springy. Place in a bowl and brush with olive oil. sprinkling with water three times during the first 10 minutes. Ingredients: • 12oz / 350g plain flour • 1/4 teaspoon easy blend yeast • 7fl oz/200ml warm water • olive oil • • • • • • • 1/2 pint /300ml warm water 1 tablespoon olive oil 5 tablespoons warm milk 1 1/4 lb / 500g plain flour 1 teaspoon easy blend yeast 1 tablespoon salt cornmeal to dust Method: • Add yeast to sifted flour and slowly mix in the water. • Divide into four and stretch dough into rectangles.ca/~mec1995/recipes/breads/ciabatta. Put dough in an oiled bowl.Ciabatta Bread Ciabatta Bread Makes 4 loaves. cover and leave to rise until doubled in size. milk and olive oil into the chilled mixture.sentex. gas mark 7.
Loosen up the 2 eggs in small bowl with a fork. Knead until consistant. o Put the flour with the salt and dry yeast in a bowl.ca/~mec1995/recipes/breads/raisin-2.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon Makes 4 large loaves: 1 quart buttermilk 1/4 pound (1/2 cup) butter 1 cup light honey 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups unbleached white flour OR 12 cups whole wheat flour cinnamon o Soften the butter until liquid but not too hot. mix well.sentex. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. o Bake. in a pre-heated 350 °F oven.htm[11-Sep-11 02:28:38] . Back to Bread Recipes http://www. Mix while adding the buttermilk. o When making this bread. for about 35 to 40 minutes or until done. add the honey to the butter. Add the eggs.
3.sentex. loaf pan. and salt into large bowl. butter.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. Heat oven to 350 degrees. baking powder. coconut cream. cooled tsp coconut extract 1. Back to Bread Recipes Menu Copyright ©1998-1999. 4. about 1 hour. Sift flour.ca/~mec1995/recipes/breads/cocbread. cinnamon. Cool in pan on wire rack 5 minutes. Stir in coconut and sugar. Spoon into prepared pan. then turn out onto rack and let cool completely. stir into flour mixture. melted. Tony van Roon http://www. Bake until pick inserted in center comes out clean. nutmeg. Beat eggs. Butter 9x5-in.htm[11-Sep-11 02:28:42] . and coconut extract in medium bowl until blended. 2.
Bake in hot oven (425 °F) 40-50 minutes. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk." 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. Add shortening and sugar. filling them 1/2 full. which have been creamed together. salt. scalded and cooled tsp salt cup cocoa cup shortening eggs. Knead lightly and place in well-oiled bowl. Cover and let rise again until double in bulk. cocoa. Tony van Roon http://www. Form into loaves.htm[11-Sep-11 02:28:48] . Add 3 cups flour and beat until smooth.sentex.about 2 hours. eggs. and remainder of flour or enough to make a soft dough. Cover and set in a warm place until double in bulk . Place in well-oiled bread pans. Cover and set aside to rise in a warm place until light. Back to Bread Recipes Menu Copyright ©1998.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941.ca/~mec1995/recipes/breads/cocobred.
Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. I use real. Do not overbake! Makes 1 loave or 16 squares. 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.ca/~mec1995/recipes/breads/corn3. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. baking powder and the sugar. In a large bowl mix together the flours.htm[11-Sep-11 02:28:59] . Back to Bread Recipes http://www. Mix the egg and oil together well and stir into the cornmeal. Add the cornmeal to the flour and stir to moisten.sentex. unsalted butter on a warm slice with marmelade or fruit-spread.
Fold together briefly. flours and baking powder together and set aside. Mix the remaining ingredients together and pour over the dry ingredients.htm[11-Sep-11 02:29:08] . Return to Bread Recipes http://www. Mix the cornmmeal. well beaten with 4 tb water. Pour into a nonstick 8-inch square pan and bake for 30 minutes. thawed 3 tsp Ener-g Egg replacer. Preheat the oven to 375 F.sentex. or until an inserted toothpick comes out clean.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate.ca/~mec1995/recipes/breads/corn8.
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. and the cornmeal. o Cut into squares and serve warm. and the oil. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. Then add the honey. baking powder. the flour. Add the buttermilk or sour milk and beat until just smooth. for 15 to 20 minutes. Back to Bread Recipes http://www.sentex. eggs.htm[11-Sep-11 02:29:16] . salt.ca/~mec1995/recipes/breads/corn1.
Put into greased skillet. And mix gently.sentex.) After your roll it around in the skillet to grease well. I put butter on after cooking. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. Add hot oil (if hot enough it will sizzle. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.) I gladly will share my Alabama Cornbread recipe with you.htm[11-Sep-11 02:29:25] . Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Practice makes the best bread. Alabama. oven while you mix other ingredients as listed. Bake till goldenborwn.ca/~mec1995/recipes/breads/corn10. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. Enjoy! Brenda.
Beat very well until the ingredient s are thoroughly blended. Mix cornmeal.sentex.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. As a variation. sugar. melted Grease a square baking pan and preheat the oven at 400 F. and baking powder in a large bowl. Pour batter into the prepared pan and bake until risen and golden brown on top. sharp cheese. milk. salt. Return to Bread Recipes http://www. ad 1/4 cup grated.ca/~mec1995/recipes/breads/corn6. Make a well in the center and add the egg.htm[11-Sep-11 02:29:32] . flour. & melted shortening. Cut into squares and serve. beaten 1 cup milk 2 tablespoon shortening.
split it down the middle and toast cut side up in a toaster oven until lightly browned. cut a piece of the bread.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. It is excellent when hot and fresh. In another bowl blend yogurt.htm[11-Sep-11 02:29:37] . COUNTRY CORNBREAD (Source: Parade Magazine. 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). Do not overbake! The top will be flecked with brown rather than uniformly so. Pour into prepared pan. and egg. For breakfast the next day. Beth Merriman. o Bake 20 min at 400 °F until toothpick comes out clean.ca/~mec1995/recipes/breads/corn2. Back to Bread Recipes http://www. oil. Slather with butter and/or marmalade. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. Add dry ingredients and mix just until blended (do not overmix).sentex.
Dust lightly with rice flour. xantham gum powder and salt in a large bowl.htm[11-Sep-11 02:29:43] . slash tops of into a large diamond grid pattern. Combine remaining 1/2 cup rice flour. stir egg and yeast mixtures into flour and beat until smooth. sugar and 1/2 cup of the warm water in a 2-cup glass measure. Beat a few frops of water into the reserved beaten egg and brush over loaves. stir to combine. 142 milligrams sodium. Using a rubber spatula.Crusty Corn Flat Bread. mix to blend.sentex. 26 milligrams cholesterol. 1 gram fiber. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. about 10 minutes. cornstarch. the yeast. 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. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. corn flour. Beat eggs lightly. Using a razor blade. 16 grams carbohydrate. spread soft dough into circles on marked parchment paper. about 1 hour. then let rest in a a warm place until double in volume.ca/~mec1995/recipes/breads/corn11. Preheat oven to 425 °F. Add remianing 1 cup warm water and the corn oil to beaten eggs. 2 grams fat (unsaturated).) Bake for 20 minutes or until well browned. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). heaping it up slightly in the center. Using a wooden spoon. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. 3 grams protein." 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.
Grease 9" square pan or large cast iron skillet. oil and egg.25 minutes or until toothpick inserted in the center comes out clean. Combine dry ingredients. Serve warm.sentex.htm[11-Sep-11 02:29:48] . Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Stir in milk. Put batter into prepared pan. Bake 20 . beaten Preheat oven to 400 °F.ca/~mec1995/recipes/breads/corn13. Again. mixing just until dry ingredients are moistened. mix just enough to quickly moisten everything.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg.
sentex. Put batter into prepared pan. Combine all ingredients until moistened. Serve warm with butter. 1991 "A very tasteful and moist corn bread. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Grease 9" square pan or large cast iron skillet.Honey Corn Bread Honey Corn Bread by Tony van Roon. a day at the most if wrapped in plastic wrap and in the fridge.htm[11-Sep-11 02:29:54] . The thing with most (if not all) corn breads is that they don't keep very long. Return to Bread Recipes Menu Copyright © Tony van Roon http://www." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F.ca/~mec1995/recipes/breads/corn14. Spray pan with vegetable spray (or whatever you have).
sentex. pour batter into heated pan and bake for 20 min.ca/~mec1995/recipes/breads/corn7. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F.. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. It is really great hot out of the oven with molasses. Return to Bread Recipes http://www. Then I use my handblender to make it into a a sauce. This cornbread was quite moist and flavourful.sorry. Make sure you do this in a tall.. Grease a pan (Pam/Bakers' Joy etc. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup.htm[11-Sep-11 02:30:03] . Mix all ingredients.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. I have successfully kept the cornbread in a airtight container overnight in the fridge. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.) and put in the oven to preheat. so you could use store bought apple-sauce for this..
Remove from pan. Wrap tightly. to 130°F.ca/~mec1995/recipes/breads/corn15. about 45 minutes. Add 1 cup flour and mix until smooth and elastic. Mix in remaining 1/2 cup cornmeal. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. Cool. about 50 minutes.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. Knead enough bread flour into dough to make it nonsticky. oven 15 minutes. about 20 minutes. Knead into a ball. Cover with towel. Before serving. cool on rack.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. • Grease 9-inch metal pie pan with oil.html[11-Sep-11 02:30:16] . Bake until bread is light brown on top and sounds hollow when tapped on bottom.) Makes 1 loaf Return to Bread Recipes http://www. about 5 minutes. then 1/4 cup hot water and 1 tablespoon oil. Flatten to fill bottom of pan. Score top of bread in ticktacktoe pattern.. about 45 minutes. about 5 minutes. Add 1 cup boiling water and mix until smooth. Place in pan. • Can be made 1 day ahead. pepper and salt in large bowl of electric mixer fitted with dough hook. let rise in warm draft-free area until doubled.sentex. • Preheat oven to 350°F. Let cool to 120°F. wrap in foil and warm in 350°F. Mix in yeast and sugar. Knead on floured surface until smooth and elastic. Serve warm or at room temperature.
Hasta-la-vista.htm[11-Sep-11 02:30:25] . Beat untill smooth. milk.ca/~mec1995/recipes/breads/corn5. baking powder. Bake at 425 F.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar. for 20-25 minutes in a greased pan. baby! Return to Bread Recipes http://www. Stir in cornmeal. & salt. Add eggs.sentex. and shortening.
Bake 30 to 40 minutes. chopped cup bacon bits Preheat oven to 375 °F. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. butter and sour cream and blend thoroughly. Mix dry ingredients together and make a well in the center. Cover with grated cheese and chiles. Add eggs. Put half of better into prepared pan. Grease 9" square pan or large cast iron skillet.sentex.ca/~mec1995/recipes/breads/corn12.htm[11-Sep-11 02:30:51] . Fold in corn kernels. grated oz greem chiles. Put remaining batter on toop Add bacon bits if desired.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar.
htm[11-Sep-11 02:30:58] . and is over a hundred years old! 1 cup dates.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. Return to Bread Recipes http://www. USA. Add eggs. then dates/water. Be sure that the nuts are fresh and not stale. baking soda in water Pour water over dates. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts.ca/~mec1995/recipes/breads/datebred. 4 1 2 2 2 1 1 cups tsp. chopped Cream butter and sugar.sentex. Stir in rest of the dry ingredients. cups Tbs. Fold in nuts. Bake at 250° for 2 hours in small breadpans. It takes less time if using loaf pans. well tsp. Louis. let cool. finely chopped 2 cups boiling water 2 tsp.
Combine all ingredients in a mixing bowl. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. bursh loaf with soft butter. or arrange in a round shape on a greased cookie sheet.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Melted Egg.sentex. Beat until well mixed and mixture is stiff but not heavy. Back to Bread Recipes Menu Copyright ©1998. Creamed * Tb Sugar Tb Onion. Bake for 30 to 45 minutes at 350 degrees F. Dissolve yeast in warm water.ca/~mec1995/recipes/breads/dillbred.htm[11-Sep-11 02:31:08] . Tony van Roon http://www. Minced Tb Butter. Punch down and put dough in a bread pan. sprinkle well with salt. (Standard bread dough feeling). While warm. Large tsp Salt tsp Dillseed cups Flour. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Let rise again. Cover and let rise in a warm place until doubled.
Knead on floured surface. A health food store is a source for several of these ingredients. oil and small amount of water. Stir in 2 cups of mixed flour. Add yeast mixture. shape and place in greased loaf pans. Let rise.sentex. Knead again. Bake at 375 °F approximately 1 hour. cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. dissolved in 1/2 cup warm water 1 tbsp honey Method: Dissolve the yeast and the honey in warm water and let it sit for 10 minutes. place in large mixing bowl with remaining water. Makes 4 loaves. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils.ca/~mec1995/recipes/breads/ezekiel. Let rise until double in bulk.html[11-Sep-11 02:31:14] . Return to Bread Recipes http://www.Ezekiel 4:9. Biblical Bread Ezekiel 4:9. then place in oiled bowl. Mix the other dry ingredients in separate bowl. Stir in remaining salt and flour. Bible Bread This is what is called "breaking the bread". Blend lentils.
Combine milk. Simmer until very tender. Position rack in lower third of oven and preheat to 400°F. Sprinkle yeast over mixture. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. about 45 minutes. Bake until loaves are rich golden brown and sound hollow when tapped. Grease large bowl with 2 Tbs butter. Cool in pans 5 minutes. Shape each piece into loaf. then stir in. Mix in 4 cups flour. Transfer to racks and cool completely before serving." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. about 10 minutes. about 1 minute. perfect with Apple Butter. Knead dough on generously floured surface until smooth and elastic. Return to bowl. about 30 minutes. about 1-1/2 hours. turning to coat entire surface. Whisk into potatoes. Cover with cold salted water. Reduce temperature to 375°F. Place bread in oven. sugar and salt in heavy small saucepan. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. Cover and let rise until doubled in volume. Cover bowl with towel. They are even better the day after baking. adding more flour if stick. Bring to boil. stirring to dissolve sugar. 4 Tbs butter. Tony van Roon http://www.htm[11-Sep-11 02:31:20] . Butter two 6-cup loaf pans. about 10 minutes. Cover pans with towel.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist.ca/~mec1995/recipes/breads/farmbred. about 1-1/2 hours. transfer to prepared pans.l Add dough. Knead until smooth. Let cool to warm (105 .115°F). Force hot potatoes through sieve into large bowl. Drain. light loaves. using remaining 2 Tbs butter. Back to Bread Recipes Menu Copyright ©1998. Let dough rise in warm draft-free area until doubled in volume. Punch dough down. Punch dough down. Cut into 2 pieces.sentex. Let dough rise until level with tops of pans.
heat the milk and the butter until the butter melts. Cool to lukewarm. Beat in eggs and dissolved yeast mixture.ca/~mec1995/recipes/breads/dresden. cover. 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. drained rum (reserve fruits). Turn out onto a lightly floured surface.htm[11-Sep-11 02:31:34] . and almond extract. Mix well. Bake at 350 °F. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). divide dough into 2 parts.sentex. cover lightly with wax paper. add the honey. Sprinkle the yeast into warm water and let stand until dissolved. salt. Drain and reserve the rum. Brush with melted butter. In a saucepan. and orange peel in a bowl.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Add almonds. Place in a greased bowl. lemon. Add the rum and let soak for 1 hour. Pour into a large mixing bowl. turn once to coat the top. 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. Back to Bread Recipes http://www. Dredge fruits in flour and add to dough. Add enough flour to make a soft dough. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. and place in a warm spot until doubled in bulk. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). for about 40 minutes. Roll each piece into an oval about 3/4 inch thick. lemon peel.
allow them to cool. Add 1/4 cup grated cheddar cheese. Mix well with a whisk.Gluten Free Bread. Add the egg mixture. place on wire rack. such as yellow or blue corn flour. polenta meal. • Observe the dough frequently during the kneading cycles. In a separate bowl. 3 Gluten Free Bread. • After the baking cycle ends. Yield: 14 servings. and salt in bread pan. combine the eggs and water. Add the remainder of the dry ingredients. remove bread from pan.ca/~mec1995/recipes/breads/glufree3. combine all the dry ingredients except the yeast. Stir with a rubber spatula.html[11-Sep-11 02:31:39] . then add them and your favorite herbs to create an onion/herb bread. use a rubber spatula to assist it occasionally. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. melted butter. If it does not appear to be mixing well. Variations: Substitute olive oil for the butter. Select Light Crust setting and press Start. • Place 1/2 of the dry ingredients in the bread pan.sentex. 3. sprinkle the yeast on top. Saute some onions in the melted butter. and allow to cool 1 hour before slicing. Return to Bread Recipes http://www. 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. beat lightly. 3 Basic Rice Bread. rice vinegar. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. or soy flour. • In a large bowl.
Stir mixture into dry ingredients. sift together bean flour. Slice to serve.html[11-Sep-11 02:31:43] . dissolve the sugar in warm water. Bring to a boil and cook for 1 to 2 minutes. baking powder. combine 1 cup water and tapioca. Return to Bread Recipes http://www. • Knead until soft. until thickened and clear.sentex. 4 Gluten-Free Bread. 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. Remove loaf from pan and cool on a wire rack. Whisk together the tapioca and raised yeast. and turn into prepared loaf pan. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. about 10 minutes.ca/~mec1995/recipes/breads/glufree4. • In a large mixing bowl. cornstarch. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. • In a small saucepan. and salt. 4 Makes 1 loaf. Beat until smooth and set aside for 10 minutes. • In a small bowl. Sprinkle yeast over top and set aside to proof. Stir well.Gluten-Free Bread. Reserve. May freeze in an air-tight container for 30 days.
Well..Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. (*)If real buttermilk is not available. Not to be arrogant or anything .ca/~mec1995/recipes/breads/corn4. and pour into (slightly) warm skillet. (**)When tableknife stuck in center of the skillet comes out clean the bread is done.. 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. Pre-heat oven to 375°F.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. I've recently seen words bandied about regarding cornbread and the proper preparation thereof. (Not that being raised on the stuff would have anything to do with that opinion. Mix dry ingredients together. bacon fat. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. melt 2+ tablespoons of fat (Crisco. Turn out onto a warm plate and serve. Bake fifteen minutes(**). So here. I have some experience with this stuff. etc). 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.htm[11-Sep-11 02:31:48] . Back to Bread Recipes http://www.sentex.. mix in egg and buttermilk to make a goopy. sloppy mix. coming from a southern Indiana family.-) but this is the only cornbread I've ever had that is even worth eating..
Mix thoroughly. measure.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Add to first mixture. and milk. well beaten cups flour tsp baking powder Combine grapenuts. Let stand 1/2 hour.sentex. Makes 1 loaf. Back to Bread Recipes Menu Copyright ©1998. Geary. and sift with baking powder and salt. OK". Sift flour. egg.htm[11-Sep-11 02:32:03] .ca/~mec1995/recipes/breads/grapnut. Tony van Roon http://www. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Bake in moderate oven (400 F) about 1 hour. George Hale. Pour into well-oiled loaf pan. add sugar.
Serve at once. Bake until a knife lightly pushed in center comes out clean and dry. Do not brown. melt 6 Tbsp. Mix thoroughly. Preheat oven to 400 degrees F. Rotate and tilt casserole to coat inside.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies.) It stores well tightly wrapped in the refrigerator. beat milk and eggs. It should have the consistency of southern cornbread. heat in oven no more than 4 to 5 minutes to avoid browning butter.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. Sprinkle grated cheese over top and decorate with pimento strips. In large mixing bowl. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz.htm[11-Sep-11 02:32:14] .usually 40 to 50 minutes. baking soda. corn. chillies. but it is best not to serve it cold. Set aside. sharp cheddar cheese ---. fresh or canned 4 oz. If it seems to runny work in 1 or 2 tbsp. white cornmeal.shaped wedges. One loaf makes about 8 servings. butter over low heat.sentex. moderately runny but not down right liquid. Place casserole. Cut into fairly thin. can whole-sweet red pimentos. chopped red pimento. smoothing it level. Back to Bread Recipes http://www. Give butter in casserole a final swizzle. (You can let the bread cool to room temperature. Put remaining 2 Tbsp. exactly in center of oven. Smoothly blend 1 cup white cornmeal. then pour in batter. diced cheese.ca/~mec1995/recipes/breads/inca. Do not cover. butter into an 8 inch diameter baking casserole. pie . melted butter. salt.
Place in 9-inch pan. Bake in pre-heated 375 °F. Remove from pan and cool on wire rack. Stir liquids into dry ingredients. Stir in enough whole wheat flour to make a stiff dough. draft-free place. 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. Remove dough to lightly floured surface and form into a smooth 5-inch ball. Back to Bread Recipes http://www. With a sharp knife.htm[11-Sep-11 02:32:20] . adding more wheat flour if necessary. except the whole-wheat flour. and let rise until doubled in bulk for about 45 minutes in a warm. cut a "X" in top of the dough (about 1/2" deep). Cover. oven for about 35 minutes or until done. buttermilk and water until very warm (125 °F.sentex.ca/~mec1995/recipes/breads/irish.).Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. the mixture will curdle so not to worry. No kneading required for this traditional Irish brown-soda bread. Heat butter.
dissove yeast and then add sugar. • On a floured board.Lahvosh (Pareg Hatz) . • Makes 18-20 Lahvosh's. with a small amount of the warm water. Divide the dough into balls the size of two hands cupped together. flour • 1 cup melted butter or shortening • 4 cups warm water • 2 tablespoons salt • 1 1/2 tablespooons sugar • 1 cake of yeast • 1/2 cup sesame seeds [optional] Method: • In a large bowl. Then add flour and when moistened.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.ca/~mec1995/recipes/breads/lahvosh. roll out the balls until they are the size of a 14" pizza pan. 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. Place the dough in the pan and slit the dough in several places. • Knead the dough until it is very smooth.html[11-Sep-11 02:32:24] . add the butter and salt.sentex. Return to Bread Recipes http://www. Cover and let stand in a warm place for 4 hours.
Maori Bread (Rewena Paraoa) Maori Bread (Rewena Paraoa) Ingredients for Rewena: • 2 cups all-purpose flour • 3 medium slices potato • 1 tsp sugar Method for Rewena: • Boil slices of potato with 1 cup of water until soft. Bake at 450 °F (230°C) for 45 to 50 minutes. Cool to lukewarm and mix in the flour and sugar to a paste. adding a little water if the mixture is too firm.html[11-Sep-11 02:32:29] .sentex. Cover and stand in a warm place until the mixture has fermented. Combine and knead mixture for about 10 minutes.ca/~mec1995/recipes/breads/maori. Return to Bread Recipes http://www. 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. Shape into loaves or place the mixture into greased loaf tins. Fill with rewena and sprinkle baking soda over the top.
html[11-Sep-11 02:32:35] . Wash with an egg wash made by beating 1 egg in 1/3 cup of water.ca/~mec1995/recipes/breads/mahdzoon. Stir in the flour and knead for about 5-6 minutes. • Place on a lightly greased cookie sheet. Return to Bread Recipes http://www.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. made with yoghurt. baking soda and baking powder together and add to the mahdzoon mixture. and mix well. depending on size of braids. Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. Braid this by crossing one end over the other 3 times. Repeat until all the dough has been used. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. • Makes 3-4 dozen. Let rise for 15 minutes. • Beat the butter. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven.sentex. • Cover the dough and let rest for 10 minutes.
Serve hot. milk. soda. onions.htm[11-Sep-11 02:32:44] . Grease a 9 x 13-inch baking pan. Tony van Roon http://www.sentex.ca/~mec1995/recipes/breads/mexcorn. 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. Cover with remaining batter. and last add cheese. and salt. Cook at 350°F. drippings. Add 1/2 batter then sprinkle on the meat. Brown meat and drain off grease. Mix well. eggs. Back to Bread Recipes Menu Copyright ©1998. peppers.
Gently knead dough in bowl until deflated. Place on prepared sheets seam side down. Knead each piece into round. Gently turn dough out on lightly floured surface.115°F) in small bowl. Cover bowl with plastic. using wooden spoon. Grease baking sheets.sentex. Bake until loaves sound hollow when tapped on bottom. kneading in allpurpose flour if sticky. Knead on floured surface until smooth and elastic. Preheat oven to 400°F. If using cake yeast. using serrated knife. butter and salt. Grease large bowl. bread flour and whole wheat flour in large bowl. Back to Bread Recipes Menu Copyright ©1998. Combine oats. For dough: Stir down sponge. Slash top of loaves. Let rise in warm draft-free area for 1 hour. Add yeast mixture and whisk until smooth. Add dough. Let rise in warm draft-free area until doubled. turning to coat entire surface. Cover with plastic wrap. about 45 minutes. Cover and let rise again in warm draft-free area until doubled in volume. about 30 minutes. stir to dissolve. Stir in sugar and lukewarm milk (95°F). Let stand until foamy. crumble into small bowl. Let rise until doubled in volume. Mix in 1 cup oats. Tony van Roon http://www. about 30 minutes. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Immediately transfer to racks and cool.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. Pull 2 opposite sides under to form oval. about 30 minutes.htm[11-Sep-11 02:32:55] . Cut in half. 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 . Brush with glaze and sprinkle wit oats.ca/~mec1995/recipes/breads/monastry.
htm[11-Sep-11 02:33:01] . then turn onto a plate and carefully remove the pan. Repeat these steps for the next two cans of biscuits. Tony van Roon by Tony van Roon http://www. drizzle a little melted butter evenly over the top of this first layer. it will stick to it and is hard to remove. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. If you leave the monkey bread in the Bundt pan much longer. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996.oven for 30-35 minutes. mix the sugar. After finishing the first can of biscuits. brown sugar. o Open one can of biscuits and separate. o When done. o Melt 1/2 cup butter (not the diet type!) in a bowl. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. I Monkey Bread. ---.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.ca/~mec1995/recipes/breads/monkey. nuts and cinnamon.Monkey Bread. then drop into Bundt pan. remove from the oven and let cool for a minute or two.sentex. In another bowl. Put each ball into the sugar mixture and coat. Cut each biscuit into four sections and roll each section into a ball.
II by Tony van Roon Preheat oven to 375° F. Shake biscuit pieces and line in greased tub or Bundt pan. Tony van Roon http://www. Pour over biscuits.htm[11-Sep-11 02:33:09] . Melt butter and brown sugar. Bake 35 minutes at 350 degrees. 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.Monkey Bread. Boil 1 minute. Let stand 10 minutes before removing from pan. combine white sugar and cinnamon. Back to Pastry & Rolls Menu Copyright © 1996.sentex. II Monkey Bread. In large baggie.ca/~mec1995/recipes/breads/monkey2.
place on greased baking sheet. draft-free place until doubled in bulk. Stop machine. Cover very loosely with plastic wrap. If dough is too sticky.sentex. check consistency of dough. Process 20 seconds to knead. Cover bowl with plastic wrap. Process until dough forms a ball. 1 hour. punch down dough. processing just until blended. Bake loaf in center of preheated oven for 10 minutes. add more warm water. 1 Tbsp at a time. In a food processor fitted with the steel blade. combine 3 cups flour. Lightly grease a baking sheet. Return to Bread Recipes http://www. turn to coat all sides. When dough has doubled in bulk. It should be smooth and satiny. and shortening. 1 or 2 Tbsp at a time. bake 25 minutes. processing just until blended. Sprinkle top of loaf with sesame seeds. Let stand until foamy. salt. combine water and sugar. Reduce heat to 375°F. swirling to coat bottom and sides. Form dough into round loaf about 10 inches in diameter. about 1 1/2 hours. The loaf is done when it sounds hollow when tapped on bottom. about 5 seconds. 5 to 10 minutes. Add yeast mixture. Place rack in center of oven. let rise until almost doubled in bulk. add more flour.) 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. Ingredients: 1 cup warm water (110°F. Lightly oil a large bowl. Let rise in a warm. Cool completely on a rack before slicing. If dough is too dry. Remove plastic wrap. turn out onto a lightly floured surface. Preheat oven to 425°F.Muffuletta Bread Muffuletta Bread Makes 1 loaf.ca/~mec1995/recipes/breads/muflet. Stir in yeast. press seeds gently into surface of loaf.html[11-Sep-11 02:33:15] . Place dough in oiled bowl.
Cover with damp cloth and let rest 1 hour. Place on baking sheet and bake until bread puffs and is lightly browned. 2-1/2 to 4 minutes.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. Back to Bread Recipes http://www. When ready to bake. Dough may be refriggerated at this point for baking later. Mix until dough is somewhat sticky. preheat oven to 450 degrees F. Pat balls into thin circles about 6 inches in diameter. Pinch off pieces about the size of golf balls and place on large buttered pan.ca/~mec1995/recipes/breads/naan. Serve hot. Make a well in center and add remaining ingredients.htm[11-Sep-11 02:33:23] .sentex. add warm water if necessary. Turn onto floured board and knead until dough is elastic.
Let dough rest. Heat beaten egg. for 35-40 minutes in a warm spot. covered.sentex. Mix the dough. (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. (Susheel) Naan 2. kneading just enough to hold together. turning once. Roll each ball to 1/8" thichness. Heat the oil in a pan. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg.htm[11-Sep-11 02:33:27] . Divide into 20 small balls. except the cumming seeds. Add cumin seeds. beaten Mix dry ingredients. Add to flour mixture. milk and yogurt until barely warm.ca/~mec1995/recipes/breads/naan2. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Add water if necessary. Broil in oil.Naan 2.
htm[11-Sep-11 02:33:33] . Roll up as for jelly roll. (Can be prepared 3 months ahead. Bake loaves 15 minutes.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume. Generously butter four 18-inch baguette pans. Punch dough down. Stir in another 1 cup flour. Stir to blend. sugar and salt over water in large bowl. Repeat with remaining pieces. Continue kneading until dough is very smooth and elastic. let stand until dissolved. Let stand until foamy and proofed. Preheat oven to 450°F. Continue baking until bread sounds hollow when tapped on bottom. Set seam side down in 1 prepared pan.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 . make three to four 3/8-inch-deep slashes atop each loaf. Knead dough 3 to 4 times. Knead in remaining 1 cup flour. Divide evenly into 4 pieces. Add dough.) Back to Bread Recipes Menu Copyright ©1998. Add 5 cups flour to yeast mixture and stir to incorporate. about 10 minutes. Butter large bowl. Roll 1 piece into 7x15-inch oblong. Let stand in warm draftfree area until dough rises to top of pans. Reduce oven temperature to 350°F. Turn dough out onto generously floured surface. about 1 hour. Using razor blade. Wrap in foil and freeze. Cool completely. Brush each with glaze.ca/~mec1995/recipes/breads/newfr. Tony van Roon http://www. Let stand 15 minutes at room temperature. Remove from pans. about 1 hour. about 30 minutes. Rewarm in 350°F oven for about 20 minutes.sentex. Serve immediately. abut 10 minutes.
Dough should be smooth and glossy in appearance. Bake at 400 ° for 25-30 minutes. Beat until dough is smooth and elastic. crushed loaf sugar (sugar cubes) and or sliced almonds. Do not overbake or loaves will be dry. Glaze loaves with a mixture of beaten egg and milk. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Place in a lightly greased bowl. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. cover with inverted mixing bowl. Let rise until puffy (1/2 to 1 hour). turn dough to grease top. cover lightly and let rise in warm place (about 85°F) until doubled. Punch down. Place on lightly greased baking sheets. cardamom. divide into 3 parts. Add about 3 cups of flour and beat well. Stir in the milk. Add remaining flour 1 cup at a time until dough is stiff. Repeat for second and third loaves. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. eggs and enough flour to make a batter (about 2 cups).sentex. Turn out onto floured board. Return to Bread Recipes http://www. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Let rest for 15 minutes.Nisu Bread Nisu Bread Makes 3 loaves. salt. Add the butter. Ingredients: 2 pkgs. Knead until smooth and satiny. beat until dough looks glossy again.html[11-Sep-11 02:33:41] . Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. and divide each part into three. let rise again.ca/~mec1995/recipes/breads/nisu. sugar. Turn out onto a lightly floured board. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Sprinkle with pearl sugar.
The consistancy of the dough batter should be something like thick porridge. Check a couple for consistancy until you get the hang of it. will provide moisture and keep the oliebollen fresh for several days. Add the eggs and part of the 'hot' (not boiling!) milk. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). add salt and yeast and mix well. 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. Use your own judgement. They are usually made New Year's eve (or even during the day) and for the Dutch.. Put the flour in a large bowl. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. add beer. I microwave the milk until it is hot (probably around 50°C). wash the currants and raisins and then soak in hot water for 1 hour. Dutch. Put a piece of bread crust in the oil to check if the oil is hot enough.Olie Bollen. Form with two spoons quickly 'balls' and put in the hot oil until golden brown.. put the eggs in warm tap water for 10 minutes. Add the raisins/currants and the lemon rind (or even orange peel). Something like a very fluffy ball-like raisin-bun deepfried in hot oil. Let cool a bit first. it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala). If you fry the oliebollen too long they become hard the next day. or are short. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.=) Serve with powdered sugar (icing sugar) sprinkled on top. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. If you don't have (enough) yeast. Oil temperature should be about 'medium-high'. I have a plastic pail which I use only for yeast recipes. Works for me. hick. So only fry as long as needed. finely chopped 1 2% milk.5 setting. Kerst Stol.ca/~mec1995/recipes/breads/oliebol.. Boter Letter. not very appetizing while eating so remove them. Hollandse Boterletter. Some of the raisins still have stems on them. grated (optional) 1 Preparation: Make sure everything is warm.sentex. Like. If 'blue' smoke is coming from the oil it is definately too hot. Mix well.. apple at room temperature (before peeling). together with the apple. Add the rest of the milk and mix well. Let rise for 60 minutes on a draft free spot.htm[11-Sep-11 02:33:49] . . The fully soaked raisins/currants. My stove burner setting (electric) is about 6 to 6.
Beat in egg and set aside. keep in mind that pecans are a little bit harder than walnuts. Cream sugar and butter together.htm[11-Sep-11 02:33:55] . Set aside to cool and then add to sugar/butter mixture. Mix remaining ingredients and add to wet mixture. Pour into a large greased loaf pan. Especially stale walnuts will leave a bitter after taste. water.Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C).sentex. Tony van Roon http://www.ca/~mec1995/recipes/breads/orangedn. In a seperate bowl mix the dates. orange juice and rind. Makes 1 loaf Back to Breads Page Copyright ©1998. baking soda. or until a skewer comes out clean. Bake for 1 hour. Also. It is important that the pecans and walnuts are fresh and not stale.
Return to Bread Recipes http://www. Drain off any excess oil.html[11-Sep-11 02:34:04] . Pat the top of the filling. Place dough on countertop. add salt and 2 1/2 cups flour and knead smooth and elastic. Saute onion in oil until soft. Place on greased baking sheet. Bake at 400°F for 30 minutes or until golden brown. Place cooled filling on one side inch margin from the edges. 9 x 12 inches. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Roll out dough into an 18 of rectangle. Ukrainian Potato Bread Pagach. Brush oil over the top of the dough and sprinkle with salt or garlic salt.ca/~mec1995/recipes/breads/pagach. adding more flour as needed. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft.sentex. cover with stainless steel bowl. Let rise double. Punch down dough and divide into 2 parts. Fold the other half of you have a turnover. Allow to rise double in bulk. Carefully pinch edges together. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water.Pagach. 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.
Sheila Ainbinder -. Mix well. Tony van Roon http://www.htm[11-Sep-11 02:34:10] . also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. Fry the bread until golden brown on both sides. brandy and nutmeg in a bowl. milk. 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. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Heat the butter and oil in a heavy frying pan.Pain Perdu. orange flower water. Dust with powdered sugar and serve with warm cane syrup. French Toast. lemon zest. sugar. Back to Bread Recipes Menu Copyright ©1998.ca/~mec1995/recipes/breads/perdu.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs.sentex. Soak the bread in the liquid mixture.
1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. melt 2 tablespoons of the butter. Dust the entire plate with powdered sugar. coating evenly.html[11-Sep-11 02:34:17] . Dip 2 slices of the bread into the egg-milk mixture.ca/~mec1995/recipes/breads/perdu2. 2 or 3 minutes on each side. • Remove the pan from the stove and add the rum. to dissolve the sugar. peeled and sliced. Fry in the butter until golden brown. Yields: 6 servings. • Repeat until all the butter and bread is used. 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. sugar. set aside. • Add the pecans and sauté for 4-5 minutes. 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 Pain Perdu. and vanilla. stirring constantly. Remove the sauce from the heat. milk. whisk the eggs. • Lay the pain perdu on a platter. Carefully place the pan back on the stove and flame the sauce. heat 2 tablespoons of butter. Spoon the warm sauce over the pain perdu.sentex. Return to Bread Recipes http://www. • Stir in the maple syrup and bring the liquid up to a simmer. Add the bananas to the pecan mixture and warm slightly. French toast French Toast yes. • In a nonstick sauté pan. orange juice. orange zest. cinnamon.Pain Perdu.
Dolci type Panini Bread. Cut the dough into 16 to 18 pieces and roll each piece into a ball. salt. Return to Bread Recipes http://www. sponge. (Or by hand. springy. Place the flour. egg yolk.html[11-Sep-11 02:34:26] .Panini Bread. 3 to 4 minutes. and rolling up the dough. let stand until creamy. patting the raisins over the surface. Cover with a towel and let rise half their original volume. Add the raisins to the dough in 1 or 2 additions by flattening the dough. drain but reserve 1/4 cup of the water. Place the rolls on lightly buttered or parchment-lined baking sheets. Pat the raisins dry and toss with 1/4 cup flour. Add the flour and reserved raisin water and stir until smooth. and let rise until doubled. 20 to 30 minutes. eggs. knead until soft. about 45 minutes. and vanilla in a mixer bowl and mix with the paddle until blended. Add the butter and mix thoroughly. Italian. Change to dough hook and knead at medium speed until soft. cover with plastic wrap. The rolls should double in size and puff up into fat buns as they bake. 8 to 10 minutes). room temperature 1/4 cup unbleached all-purpose flour for the raisins Method: Soak the raisins in cool water to cover at least 30 minutes. Cool on racks. Heat oven to 400°F. grated lemon & orange zests. Cover with plastic wrap and let rise until doubled. Place the dough in a buttered bowl. about 1 hour. Stir the yeast into the warm milk in a small bowl.ca/~mec1995/recipes/breads/panini. springy. sugar. 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.sentex. and very smooth. and smooth except for a few blisters. about 10 minutes. Bake 18 minutes.
html[11-Sep-11 02:34:31] . Spray 4 pie tins with vegetable oil spray(any kind). Cover dough and let rise until double it's size. Armenian Flat Bread Peda.ca/~mec1995/recipes/breads/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.Peda. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Gradually add flour and mix well. Divide dough into four parts.sentex. Add sugar. salt and Crisco. Cover each pan and let dough rise again. Peda Bread. With hands lubricated with oil. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. spread dough out evenly in each pan. Return to Bread Recipes http://www.
turning once to coat the top. Continue the process until all the breads are baked. place 2 of the circles on each sheet. Then stir in 5 cups of the flour. The breads will puff up and be lightly browned when they're done. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. place the next tray on the bottom for its 5-minute. add the honey. In a large mixing bowl. Shape into a ball. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. shaping each piece into a ball. The (preheated) oven is set fpr 500 °F. Place 1 cookie sheet on the lowest rack for 5 minutes.very hot for these little breads. Using a floured rolling pin. remove from oven. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. mixing vigorously with each addition.ca/~mec1995/recipes/breads/pita. After 5 minutes. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. and let rest for about 30 minutes. Dust 2 baking sheets with cornmeal. and the yeast mixture. Do not open the oven during this first baking. adding the additional cup of flour if the dough gets too sticky. the oil. cover and let rest for about 30 minutes. Knead each ball for 1 or 2 minutes. Mix the yeast in 1/2 cup of the warm water.htm[11-Sep-11 02:34:39] . the dough should be smooth and eleastic. Dust the cookie sheets with cornmeall also in between baking Pita's. or freeze them for future use. stir and set aside to proof. place in a greased bowl. When they're done. Let them cool--rewarm them for serving. -. you will bake the remaining Pita. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces.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. high heat and remove the first ones to a wire rack to cool. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. Back to Bread Recipes http://www.sentex. 1 cup at a time. add the remaining 1-1/2 cups of water. When kneading is finished. but therein lies the secret. Punch down on floured surface. salt. Turn out onto a lightly floured board and knead for 10 minutes. cover. this recipe is not my own.
Whole Wheat Indian Bread Poori . Heat to 375 °F.Poori . dough will sink to bottom. Divide dough into 8 pieces. Repeat with remaining dough. Knead dough on lightly floured surface 2 minutes. Place on platter and serve immediately. Roll 1 piece into smooth ball (keep remainder covered with towel). Keep warm while cooking remaining dough. Cover. Dust generously with whole wheat flour and roll into 5-inch-diameter circle.htm[11-Sep-11 02:34:46] . about 20 seconds. gently press in center with back of slotted spoon until bread puffs. Pour oil into wok or medium saucepan to depth of 3 inches.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. When dough starts to rise. Add 1 dough round to oil.ca/~mec1995/recipes/breads/poori. dusting with flour to prevent sticking.sentex. Mix in buttermilk. Transfer to paper towels using slotted spoon. Cover and let rest 15 minutes. Back to Bread Recipes http://www. Turn and cook until light brown.
Makes 1 loaf. Cool. approx. Let rise again until doubled in size.html[11-Sep-11 02:34:52] . Sprinkle with almonds. Brush with slightly beaten egg. stir until dissolved. Knead until dough no longer sticks to sides of bowl. Stir to mix. Cover.Pulla. Return to Bread Recipes http://www. Add butter.sentex. Coffee bread from Finland Pulla. add milk mixture. Braid strands to form a loaf. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. shape each into a long strand. Bake in moderate oven. about 45 minutes. Let rise in warm place. Cover. Divide into 3 equal parts. Add lukewarm milk. Knead vigorously until thoroughly mixed. Punch down. 85°F until doubled in size. salt and some of the flour. 350°F about 30 minutes or until golden brown. Add cardamom and enough flour to make a soft dough. Coffee bread from Finland Finnish Coffee Bread Ingredients: • 1 pkg yeast • 1/4 cup warm water (105-115°F) • 1-1/3 cups lukewarm milk • 2 eggs • 1/2 cup sugar • 1/2 tsp salt • 4-1/2 cups sifted flour.ca/~mec1995/recipes/breads/pulla. Beat 1 egg and sugar together.
so. you don't need all of it. Do not be fooled by its simplicity. 1/4 cup of less should be plenty.berkeley.edu Back to Bread Recipes http://www. but that's what the original recipe calls for. Although I don't recommend using that much. and to her by her mother.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. My girlfriend loves it.ca/~mec1995/recipes/breads/radiobb.. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F.. and says the reason she works out is so she can eat it without too much guilt. 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. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter.sentex.htm[11-Sep-11 02:34:58] . for 50 minutes Relax.. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. but some is necessary) Bake at 350° F. Grease three 6x3" loaf pans.
Cream the (softened) butter with the sugar. Cut the apple in little pieces. Roll each half in a rectangle to fit your bread pan. and the apple pieces.sentex. Bake at 350 °F for 35 minutes or until done. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Add the creamed butter/sugar mixture to the flour. Place each half in a greased and floured loaf pan.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.htm[11-Sep-11 02:35:03] . Punch the dough down. Stirr in the currants. Mix the salt. Cover and let rise again until double in bulk. Add the warm water. Put the dough mixture in a lightly greased bowl. Devide in half. Knead on a floured surface or countertop until smooth for about 10 minutes. Remove from pan and cool on wire rack.) 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. approx. Back to Bread Recipes http://www. raisins.ca/~mec1995/recipes/breads/raisin-4. 30 minutes. and yeast with the flour. and lightly knead it again for about 1 minute. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. add the eggs.
It is obvious that the apple and egg should be at room temperature. raisins. Remove from pan and cool on wire rack. Stir in egg. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. Beginning at short end of each. I found that when using 2 eggs the bread becomes a bit dry the next day. about 6 to 8 minutes. Cover. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. you can substitute with applesauce. sugar. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. butter. turning to grease the top.sentex. Cover. Place in a greased bowl. about 1 hour. Back to Bread Recipes http://www. draft free place until doubled in size. and 2 cups of flour. The one cup of water changed to 1-1/2 to 2 cups hot tap water. Roll each half to 12x7 inch rectangle. about 1 hour.htm[11-Sep-11 02:35:16] . (room temperature) ** Place 1/2 cup warm water in a large warm bowl. Bake at 350 °F. roll up tightly as for jelly roll.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. Remove dough to lightly floured surface. I also started adding half an apple. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Place. Sprinkle in the yeast. seam sides down. salt. Let cool to room temperature. Works well. cut in small pieces. Knead on lightly floured surface until smooth and elastic. divide in half. let rise in warm and draft free spot until doubled in bulk. let rise again in warm. If you like. and enough remaining flour to make a soft dough. for 35 minutes or until done. mashed potatoes (or applesauce). Add remaining water. to keep the bread moist. * Use tap-water or water reserved from boiling potatoes. blend well. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. Punch dough down. Gives a nice look to a slice.ca/~mec1995/recipes/breads/raisin-5. stir until disolved. Pinch seams and ends to seal.
Bake in moderate oven (375°F) about 45 minutes. Beat thoroughly. flour. Allow to rise until double in bulk. sirup.ca/~mec1995/recipes/breads/oatsbred. Cover and let rise until double in bulk.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . and yeast which has been softened in lukewarm water. salt. Pour over rolled oats.sentex. Tony van Roon http://www.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. Allow to stand 1 hour. then beat thoroughly. Add cooking oil. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:35:23] . Stir until blended. Pour into well-oiled pan.
Cover with napkin and let stand in a warm place until it is twice its original size. Moisten the tope with a brush dipped in remaining egg. cover with napkin and allow it to stand twenty-four hours. Dissolve yeast in lukewarm water and pour into center of mound. When the dough is smooth. sprinkle with sugar and dot with small pieces of additional citron. chopped 1 lemon rind.Rosca De Reyes Bread Rosca De Reyes. add citron. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Yield: one very large ring or twelve to fifteen servings.ca/~mec1995/recipes/breads/rosca.html[11-Sep-11 02:35:32] . place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. then form into a ball. add the dough which has fermented. Shape dough into a large circle with a hole in the center. Add two eggs and the orange blossom water. exclusively for January 6. sugar and salt with milk and cook over moderate heat for about two minutes. chopped 1 candied orange peel. adding the rest of the milk mixture and two more eggs. mixing it a little at a time with the flour. 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. Specialty Bread King's Bread. Knead well. Place in a greased pan. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. Bake at 400°F for thirty minutes or longer. Knead. Return to Bread Recipes http://www. orange peel and lemon rind. Mix thoroughly with the flour and when lukewarm. Make two incisions forming a cross on the top of the ball and place in a floured bowl.sentex. Mix butter.
o Set mixture in a warm place and let rise until light and full of bubbles. Mrs. Stir until ingredients are well blended. This requires about 1-1/2 hours. o Then drain off liquid. o Bake at 350°F for about 1 hour. Add to it the soda. Sprinkle 1 tablespoon salt. Back to Bread Recipes Menu Copyright ©1998. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Let rise until light. o Kneed for 10 to 12 minutes and shape into several loaves.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Brunk. the sugar and the corn meal over the potatoes. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. o Add milk and remaining flour to sponge.H. Tony van Roon http://www. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. o Scald milk and cool to lukewarm. G. Elida. remaining salt and 5 cups of flour. o Add boiling water and stir until salt has dissolved.sentex. Wayneboro. VA.htm[11-Sep-11 02:35:38] . this sponge should be the consistency of cake batter. Allow mixture to stand at room temperature from noon to the following morning.ca/~mec1995/recipes/breads/saltrb. add shortening.
Test for doneness. it is useless to proceed as the bread will not rise properly. then cool on rack. Keep water warm this full length of time. Reduce the heat to 350°F and bake 25 to 30 minutes more.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. By then it would be light and have a number of small cracks over the surface..sentex. Back to Bread Recipes Menu Copyright ©1998. cover and let rise until it has doubled in bulk. but not stiff. in a warm place. 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. Preheat the oven to 400°F and bake the bread 10 minutes.htm[11-Sep-11 02:35:42] .ca/~mec1995/recipes/breads/saltcb. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. Watch it for if it gets too high. Rombauer & Becker. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. until bubbles work up from the bottom. until it ferments. it may sour. covered. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Tony van Roon http://www. 90 to 95°F. If it isn't light in texture. Bobbs-Merrill Co. 1975" Makes three 5x9-inch loaves Measure into a large jar or bowl: o 1/2 cup fresh coarse white stone-ground cornmeal o 1 tablespoon sugar Scald and pour over the cornmeal: o 1 cup milk Let stand overnight or longer.
Rolled Oats Bread
Salt Rising 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
htm[11-Sep-11 02:36:23] .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. 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. Back to Bread Recipes Sunday Loaf http://www. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. or until a straw inserted into the center comes out clean. and salt in a large mixing bowl. Cut the butter into small pieces and drop into the flour mixture. Stir with a fork to mix all dry ingredients well.ca/~mec1995/recipes/breads/sunday. Meanwhile.sentex. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. Strain and then spoon the glaze over the loaf after it has cooled on the rack. sugar. sugar. baking powder. Stir and bring to a simmer. and jam in a pan. Combine the flour. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. make the glaze by combining the butter. Spoon into the loaf pan and bake for about 1 hour 15 minutes. Beat the eggs well in a small bowl. Grease a 9x5x3-inch loaf pan. add the jam or preserves and milk. whisk until the mixture is blended smooth. Using your fingers or a pastry cutter. continue stirring until dissolved and blended.
On a lightly floured board or countertop. Stir in the rye flour gradually. then stir in the honey. butter. In a cup or bowl. Place in a greased bowl and turn once to coat the top. Punch down. Then gradually add the white flour to make a soft dough. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Cool to lukewarm. Add a bit more white flour if the dough is too sticky. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. Back to Bread Recipes by Tony van Roon http://www. mixing with each addition until all 3 cups are stirred in.htm[11-Sep-11 02:36:32] . but it looks better if baked as so called free-loaves. Shape as desired--oval. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. Bake at 400 °F. and salt.ca/~mec1995/recipes/breads/limpa. Cool on wire racks. dissolve the yeast in the ½ cup of warm water and add to the first mixture.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. Beat well. Or bake in the normal baking pans if you like.sentex. round or square--and place on greased baking sheets. knead the dough for about 10 minutes.
dusted with cornmeal. The breads will shrink a little from the sides of the pan when they are done. then let rise on a draft free spot for about 45 minutes. Back to Bread Recipes http://www. Knead by your own method or use a dough kneeder. Shape the dough into two slightly flattened ovals and put on a greased baking sheet. orange rind and seeds. Enjoy! NOTE: If you don't like the taste of anise. Let rest for a minute.ca/~mec1995/recipes/breads/swed-rye. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Mix all ingredients together until smooth.htm[11-Sep-11 02:36:38] . sugar.sentex. just leave it out or replace with something you like. then stir until dissolved. Bake in preheated oven at 375 °F for about 35 minutes. or sound hollow when you tap on top of the bread. Make four ¼" deep diagonal cuts in the top of the loaves. add a little more flour. Add the flours and butter. Leave the dough in the bowl and cover the bowl with plastic wrap. Stir in the molasses.Swedish Rye Bread Swedish Rye Bread by Tony van Roon Makes 2 Breads: 3 packages quick dry yeast 2 tablespoons softened butter ½ teaspoon salt 3 cups unbleached white flour 2½ cups fine milled rye flour 1½ cups hot water (about 80 °F) ¼ cup molasses ½ cup sugar 1 tablespoon grated (califorina) orange rind 1 tablespoon fennel seed 1 tablespoon anise seed Put the water in a bowl and add the yeast. If the dough is sticky or too soft. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast).
ca/~mec1995/recipes/breads/texmex. Return to Bread Recipes http://www.html[11-Sep-11 02:36:48] . Bake in a preheated 350-degree oven for 35 minutes or until golden brown. flour. baking soda and baking powder.sentex. salt. Combine the remaining ingredients and add to the first mixture.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. •2 Place mixture in a 10-inch greased baking pan. shredded Method: •1 Combine the cornmeal. Blend only until mixed. Bake in an iron skillet if you have one. do not overmix. pepper. sugar.
Add ingredients in order given.html[11-Sep-11 02:37:04] . Return to Bread Recipes http://www. 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.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.ca/~mec1995/recipes/breads/raisin6...sentex.
Add the yeast mixture. water. If you're kneading the bread by hand the dough has to be double. Lightly oil hands and counter top and mold dough into 4 loaves. and oil. until the dough is the consistency of cookie dough. When dough has increased by one-third (or double if kneaded by hand). Back to Bread Recipes http://www. bake for 40 to 45 minutes or until loaves test done. Cover and let rise in a warm place until the dough has increased by one-third in bulk.htm[11-Sep-11 02:37:20] . In a mixer bowl.sentex. 1 cup at a time. Knead for 10 minutes on low speed. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. Sprinkle the yeast on top. #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. combine 7 cups of the flour with the salt. Put into 4 large breadpans that have been greased with a solid shortening.100% Whole Wheat Bread 100% Whole Wheat Bread. Blend in mixer on low speed until thoroughly mixed. honey.ca/~mec1995/recipes/breads/wwbread. Do NOT stir! Set aside. Add the remaining 5 to 6 cups of flour. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Preheat oven to 350 degrees F. Remove the breads from pans when they're done and cool on wire racks.
or mixer. Then bake for about 35 minutes or until done. Turn out onto floured surface. Back to Bread Recipes http://www. workable dough. Place the dough in a greased bowl. Add the boiling water and stir. I use the regular 2% kind.sentex. cover and place in a warm spot to rise double in bulk for about 1 hour.htm[11-Sep-11 02:37:56] . and knead for a about 2 minutes. molasses. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). can be made without egg. and salt. milk. I put a cup with water in the back corner of the oven which really helps the baking process. Remove the breads from pans when they're done and cool on wire racks.Whole Wheat Bread II Whole Wheat Bread. Bread will sound hollow when tapped with fingers. punch down. Add enough flour to make a soft. cover with a towel. Add the yeast mixture. and most others. egg. Let cool to lukewarm. In a large bowl. especially electric ovens. Preheat oven to 400 °F. Tip: With all bread baking. (cover with aluminum foil the last 10 minutes to prevent burning). Place in greased bread pans. Cover with the bowl and let it rest for 10 minutes. Set aside to proof. put butter or oil. turn once to cover the top. spoon. and 4 cups of flour. Then divide in half and form 2 loaves. * Modified for regular milk from non-fat dry milk. ** This bread. Beat with a whisk. Turn out onto a lightly floured surface and knead for about 10 minutes. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. #2 by Tony van Roon Makes 2 loaves: 1½ tablespoon honey ½ cup warm water 2 packages dry yeast 9 cups of whole wheat flour 1tablespoon salt ¼ cups (no-salt) butter or oil 1 cup milk * 1 small egg ** 2 cups boiling water 1/3 cup molasses Dissolve the honey and yeast in warm water. This recipe was original posted with two large eggs and I have modified it for 1 small egg.ca/~mec1995/recipes/breads/wwbread2.
ca/~mec1995/recipes/breads/stolle.2% warm milk (about 4 oz.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) . If the yeast is foaming you can proceed with the recipe. If you don't have lemon-rind you can leave it out.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram .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. If not. Substitute the 50 grams fruitmix for something else of your choice. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.salt (1/4 tsp) 100 gram . Heat the water to about 100 °F. seedless (about 1-1/2 cups) 50 gram .htm[11-Sep-11 02:38:21] . don't worry about it.large 8 gram . cranberry. Neither I or my family like fruitmix so we never use it. (about 1 cup) 200 gram . or orange. your yeast is no longer good and needs to be replaced. http://www. instead) 1 lemon . I use chopped up apple myself because it keeps the bread moist after baking. and the 25 grams yeast (3 packages). like cranberry. I find it much easier to work with.yellow (golden) raisins 50 gram . quick-dry-yeast is in.REAL (no-salt) butter 150 ml . Dissolve the sugar into the warm water. Then drain and dry everything with tea towels or paper towels and set aside.Christmas Bread(English) Family recipe since 1975. 2 TBSP white sugar.grated rind from 1 lemon 1 egg .sentex. etc. sifted (about 3-1/2 cups) 25 gram . or 2 large loaves 150 grams is approximately 1 cup 500 gram . Wash the raisins and the currants and let it soak in hot water for 10 minutes. It also keeps in the refrigerator for about a year.fruitmix (optional) (use apple. by Tony van Roon Makes 1 very large. Proof the yeast first: 1 cup water. or 1-1/2 cups) 150 gram .raisins (Thompson).all purpose white flour.currants. So.dark brown sugar (1/2 cup) 150 gram . apple. Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so.Kerst Stol(Dutch) .
fluffy and not too sticky. how much almond past to use. Mix the sifted flour with the salt. Let it rest for about http://www. mix the dough preferable by hand. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). Don't make it too dry.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. Or use this as a base to make Marzipain. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. Mix the dough with the currants. Mix thoroughly with the sugar. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. 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. Add more milk (or flour) as needed. It is really easy. 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. Add the egg. and the optional fruitmix. Optional: (Instead of brushing with water and melted butter) before baking. in grams.) Moisten the edges of the oval shaped dough with a bit of water or milk. and bake for another 10 minutes. brush the top of the Weinacht Stolle with a bit of melted butter (See 'Optional' below) and give it a light dusting of icing sugar and garnish with a red flower or something. raisins. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. 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. try to make the almond paste yourself instead of the store bought crap. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. and lemon rind in a large bowl. don't worry about it). add the egg and yeast mixture. Dust very lightly with the icing sugar just before serving to give it a real Christmas look.htm[11-Sep-11 02:38:21] . This recipe is for one large bread or two smaller ones. Let it rise again on a draft-free spot for another 45 minutes. Use whatever amount you feel is right for your bread or about 1-inch diameter. Unless a real dough-kneader is used (like KitchenAid). Mix it using your hand. If you can. it is the only way to 'feel' the consistency of almond paste. brown sugar (you can use white sugar if you wish). Put the second rack with the bread just below the middle of the oven. lemon rind. Knead until the dough feels smooth. A couple of minutes before the end of the baking time brush the top with water. Flatten the dough to an oval shape and about 1 inch thickness. Starting in the middle of the flour. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. After the 20 minutes. 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. the lemon rind and halve of the lemon juice. Almond Paste: Also an old family recipe.sentex. Bake with the top of the bread just below the middle of the oven (if possible.ca/~mec1995/recipes/breads/stolle. 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. (NOTE: it is difficult to really specify. A bit sticky is fine. A bit thicker is okay but not thinner or the dough mixture will not rise properly. if not. Then bake as stated above.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). 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.
use it to make Marzipain.htm[11-Sep-11 02:38:21] . by Tony van Roon http://www.sentex. and by family tradition. However.Weinacht Stolle (Christmas Bread) 10 minutes. so watch it! Give the sugar another 10 minutes to absorb the fluids. 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. dry is good but not so dry that it crumbles and not stick together. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out).Traditional family recipe. If you have almond paste leftover. This will happen faster than you think. Personally. Don't make the mixture too wet with the lemon juice. Just add 1 spoon at a time until the paste is firm. 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. 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. Back to Bread Recipes Copyright © 1975 .ca/~mec1995/recipes/breads/stolle. Then start kneading it again with your hand until it is firm.
Remove brick from water and place in oven. Mix until smooth and elastic.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. stir to dissolve. Divide into 12 pieces. Grease baking sheets and sprinkle with cornmeal. about 8 minutes. Punchy dough down and knead on lightly floured surface until smooth. about 35 minutes. Brush with egg glaze. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Arrange seam side down on prepared sheets. Let rise at room temperature 8 hours. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. starting at one long side. turning to coat surface. This gives the loaves a firm crust.ca/~mec1995/recipes/breads/fr1-bred. (Dough can also be mixed and kneaded by hand. about 2 hours. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Make 3 diagonal slashes in loaves. Return to greased bowl. about 2 minutes. spacing 3 inches apart.htm[11-Sep-11 02:38:25] . Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Back to Bread Recipes Menu Copyright ©1998. about 3 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. Pinch seams to seal. Add remaining water. Punch dough down and knead on lightly floured surface until smooth.) Grease large bowl and add dough. Roll up jelly roll fashion. Cool on racks before serving. Bake 10 minutes. about 2 minutes. turning to coat entire surface. 4 cups flour and salt and beat until smooth. Preheat oven to 475°F. Let rise until almost doubled in volume. Let stand 5 minutes. Tony van Roon http://www. Pat each into 4x7-inch rectangle. then drain it and put it in the oven with the bread to create steam. adding more flour if necessary. about 45 minutes. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook.sentex. Cover with damp towel.
then knead each piece well until all the air bubbles have been worked out. Knead well. 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. Before putting the loaves in the oven. golden brown crust. cool on wire racks. Cover with a piece of butter wax paper. tapering at the ends. slash each one diagonally 1/4 inch deep about 2 inches apart. In a large mixing bowl.sentex. Preheat oven to 350 °F. Cover and set aside until it foams and doubles in volume.htm[11-Sep-11 02:38:28] . Turn out onto a lightly floured board. Now shape into 2 long loaves. pour in 1-1/2 cups of tepid water. Add the foaming yeast mixture. until the dough is smooth and elastic. Place each leaf on a greased baking pan sprinkled lightly with cornmeal.ca/~mec1995/recipes/breads/raisin-1. Bake for about 40 to 45 minutes for crusty loaves. Before shaping the loaves. using only enough additional flour to knead into the dough if it becomes too sticky.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. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Cover lightly with a towel and set aside in a warm place. Add 1/2 teaspoon of honey and stir. about 8 to 10 minutes. Shape the dough into a ball and place in a warm. When done. kneading them right into the dough. then add the honey and salt. mixing well after each addition. greased bowl. Turn dough out onto a lightly floured board and divide it in half. and beat in 2 cups of the flour. Back to Bread Recipes http://www. Cover mixture and let stand for a few minutes. add 1/2 cup of the drained raisins to each of the balls. free from drafts. Add more flour until a stiff dough is formed. until doubled in bulk (about 1 hour).
baking powder and cornmeal together. oven.htm[11-Sep-11 02:40:35] . Sift the flour. Add melted butter and milk.sentex.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F. salt. Mix sugar with beaten eggs.ca/~mec1995/recipes/breads/corn9. Return to Bread Recipes Menu http://www. 450 °F. Beat-up very quickly and bake in a large buttered pan in a very hot.
and eggs. Serve cold with cream cheese. if desired. Stir the flour and sugar together and mix with the bananas. Pour into a greased and floured loaf pan.htm[11-Sep-11 02:40:40] . Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. oil. Bake for 1 hour at 325°F. lightly beaten cup walnuts (optional) Mash the bananas with a fork.ca/~mec1995/recipes/breads/fiddles. Tony van Roon http://www. until golden brown. Fold in the nuts.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami.sentex. Back to Bread Recipes Menu Copyright ©1998.
sentex. Brush with butter again. then from the bottom to center. Take off heat and let cool for about 5 minutes. 5) Roll up the filling covered dough from the bottom like a jelly roll. Fold dough from top to center. Now spread the filling over the rectangular piece of dough and evenly spread the filling. Place aside and repeat with all six balls. Method for the Filling: 1) In a large skillet. Roll out each ball fairly thin and brush with melted butter. Mix in well. Now taking the first strip. 3) Add warmed milk. melt the butter and then add the flour. cinnamon.Gatah. Cover and let rise for about 90 minutes. divide evenly into six balls. Add sugars.25 minutes or until just golden brown. Bake in a 325 degree oven for 20 . 4) To this mixture add flour and knead the dough. If dough is sticky. then place on a cookie sheet. walnuts. 2) In a large bowl. cut the roll into 1-1/2 inch rounds. lubricate hands with a little butter or oil. mix together eggs and 3/4 cup sugar. Press down on rounds and flatten to about 3/4 inch. Let cool before using. Return to Bread Recipes http://www. roll out until it is just under the size of a cookie sheet.html[11-Sep-11 02:40:49] . orange zest and raisins. and then fold again. yeast and butter. 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]. Brush the tops with melted butter and sprinkle with sesame seeds. Armenian Sweet Rolls Gatah. Let the dough rise covered for about 30 minutes.ca/~mec1995/recipes/breads/gatah. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. When dough is smooth. 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. With a sharp knife. top to center and bottom to center. While stirring continually allow it to brown just slightly.