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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 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. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. Light setting (or the equivalent setting for your machine). or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last.sentex. 1/4 tsp. Cool. Push Start.htm[11-Sep-11 02:19:34] . so a little flour may have to be added to adjust the consistency. 3 cups 1-1/2 tsp.ca/~mec1995/recipes/bm-bread/broden. 1/2 tsp. Large 1-1/3 cups 2 tbs. Select: Sweet or Basic Medium cycle. This bread tastes best when served warm.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1-1/2 tbs. 1/2 tsp. April 1996 . 2 cups 2 cups 2 tsp. Raisin Bread Cycle.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. May 1996 . try toasting it. Select Basic Wheat cycle. 1/3 tsp. 1/3 tsp. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. Medium 1 cup 1-1/2 tbs. Sprinkle a little cornmeal on the dough after the second rising. 1/2 med. 1 tbs. 1 cup 1 cup 1 tsp. slice and toast for a real treat in the morning. 2/3 tsp. If any is left over and gets cold. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. 2 tbs. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. Apples add moisture to the dough.
LIGHT BAKE Note#2: all ingredients at room temp. softened 3-1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast or 2-1/2 tsp bread machine yeast 1-1/4 cups mixed dried fruit 1/2 cup chopped nuts Note #1: Add the fruit and nuts 15 minutes after you press the START button. add additional flour. 1996 . loaf) Do not use timer with this recipe.net). Back to the Kitchen http://www. If too wet. James wrote: This is one of my favorite. and milk at 75-85 °F. but more important a great taste.Buttermilk Cheese Bread (Makes 1-1/2 lb. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above.Bread Recipes for the Breadmachine March 1996 . 1996 .sentex. Jan. 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:. add 1 or 2 tablespoons water.Honey and Oats Bread (Makes 1-1/2 lb. James Patelli (jpatelli@digital.Mixed Fruit Bread (Makes 1-1/2 lb. loaf) This is a delicious and moist bread.. so it keeps well.htm[11-Sep-11 02:19:34] . so 10 to 15 minutes after adding the fruit. The acid in the buttermilk also retards the growth of mold.ca/~mec1995/recipes/bm-bread/broden. with a great aroma. 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. check mixture. 1-1/3 cups water 2 tablespoons butter or margarine. If too dry. loaf) This recipe was sent to us by. Feb. Note #2: Moisture in dried fruit varies.
For best results.ca/~mec1995/recipes/bm-bread/bm-egg. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). cool on wire-rack. In regards to the orange. The honey was added and sugar increased a bit because the bread was missing 'sweetness'.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. Bing van Kampen. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups 1 Tablespoon butter or margarine 2 Tablespoons 3/4 teaspoon salt 1 teaspoon 1 large egg(s) 1 2-3/4 cups All Purpose flour 3-1/2 cups 2 Tablespoon sugar 2 Tablespoons 1/2 Tablespoon Honey 1 Tablespoon 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons 2 teaspoons grated orange rind 1 Tablespoon Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:19:40] . Same for the 1 pound variety although I don't have a picture. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. Add ingredients to the bread machine pan in the order suggested by the manufacturer. add 1 tablespoon of finely shredded lemon or orange peel with the flour. I owe it all to my sister-in-law. use the California type oranges. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. medium/normal crust color setting. The milk was preheated a bit to make the dough rise better and bigger. For a refreshing hint of citrus. Remove bread from pan. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. All in all a lot of work to re-figure out this recipe. 2003 http://www. the 1-1/2 pound version turned out quite well.sentex. This recipe was overhauled and revamped on 9-20-2003.
Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. cool on wire-rack. and rye bread recipes to improve loaf height.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If you like. The time-bake feature can be used. add 1 tablespoon gluten to either size recipe. whole grain. Gluten is available in the health food store or if lucky in your local supermarket. (If basic/white bread setting is used. Remove bread from pan.5 pound recipes. light or medium/normal crust color setting. and structure. substitute dill or fennel seed for the carway seed. If your machine lacks this cycle. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. try adding gluten to whole wheat. Back to Bread-Machine Recipes http://www.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 cup plus 2 tablespoons 1 tablespoon light molasses 2 tablespoons 1 tablespoon butter or margarine 1 tablespoons 3/4 teaspoon salt 1 teaspoon 1 2/3 cups bread flour 2 1/2 cups 2/3 cup medium rye flour 1 cup 1 tablepoon packed brown sugar 2 tablespoons 2 teaspoons dutch cocoa powder 1 tablespoon 1/2 teaspoon whole carway seeds 3/4 teaspoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.ca/~mec1995/recipes/bm-bread/bm-rye. Use 1 tablespoon gluten for both the 1-pound and 1. which comes in handy when making whole grain breads. texture. See adding gluten tip below.htm[11-Sep-11 02:19:46] .
medium/normal color setting. until dough is of the right consistency. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.see Adjusting Dough Consistency tip below. (Yogurts vary in moisture content. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Time-bake feature can be used. smooth ball around the blade. It will start to rise.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. add additional liquid. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. if necessary add enough water to get the desired consistency before measuring. then let it come to room temperature before using it. adding the yogurt with the milk. Back to Bread Machine Recipes http://www.sentex. add additional bread flour. Adjust dough consistency -.) Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. If dough is too dry of stiff or too soft or slack.htm[11-Sep-11 02:19:50] . 1 teaspoon at a time. if should form a soft. 1 teaspoon at a time. -Before trying the timed baked feature.ca/~mec1995/recipes/bm-bread/bm-sbred. measure the starter while it's chilled. If dough is too soft of sticky. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. -To assure accuracy.
San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. until dough is of the right consistency. 1 teaspoon at a time. 1 teaspoon at a time. adding sourdough starter with the yeast. smooth ball around the blade.Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -. if should form a soft. add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-sdb. medium/normal color setting.htm[11-Sep-11 02:19:57] . add additional liquid.) Recommended cycle: Basic/white or French bread cycle. If dough is too soft of sticky. Adjust dough consistency -. Back to Bread-Machine Recipes http://www.sentex. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too stiff or dry.see Adjusting Dough Consistency tip below.
knead in additional flour to make dough easy to handle. and mozzarella and cheddar cheese mix. Back to Bread-Machine Recipes http://www. 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. red onion.ca/~mec1995/recipes/bm-bread/bm-bpizz. Add pineapple to make it 'Hawaiian'. Adjust dough consistency -. Baking time will vary with the pizza-size and selected toppings. If necessary. remove dough to lightly floured surface. Roll or press to fit into prepared pan(s). When cycle is complete. Add ingredients to the bread machine pan in the order suggested by the manufacturer. mushroom. Bake at 425°F for 20 to 25 minutes or until done. Recommended cycle: Dough/manual cycle. sprinkle lightly with cornmeal. Here is my favorite combo: red or yellow pepper. Lightly oil the pizza pan(s).Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings.sentex. tomato.(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:20:04] .
Remove to rack and cool when done. Repeat to end. draft-free place until almost doubled in size. draft-free place until almost doubled in size. If necessary.Challah for the Breadmachine Challah -. roll into 14" ropes. cut up 3 cups bread flour 4 tablespoons sugar 1 1/4 teaspoon salt 2 teaspoons active dry yeast Coating 1 large egg yolk 1 tablespoon water poppyseeds (Optional) Directions -. let rise in warm. lay it down. 15-20 minutes. braid.tastes like cake by Dick Hanson Ingredients -. Place smaller braid on top of larger braid. Braid by bringing left rope under center rope. When cycle is complete. Divide remaining piece into 3 equal pieces.) Remove from sheet and cool on wire rack. let rise in warm. Lightly beat egg yolk and one tablespoon of water. the other about 1/3 of the dough. remove dough to a lightly floured surface. egg. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). When cycle is complete. Place ropes on greased baking sheet. cover loosely with foil to prevent excess browning. (Total baking time approximately 25-30 minutes. lay it down.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. Pinch ends to seal. Place ropes on greased baking sheet. one about 2/3 of the dough. Pinch ends to seal. flour. Select dough/manual cycle. lay it down. After bread has baked at 375 °F oven for 15 minutes. margarine. Select Sweet Bread cycle. Divide remaining piece into 3 equal pieces. salt and yeast to bread machine in order recommended by manufacturer. knead in enough flour to make bread easy to handle.htm[11-Sep-11 02:20:13] .Basic Bread Machine Add water. Pinch ends firmly to seal and to secure to large braid. lay it down. the other about 1/3 of the dough. knead in enough flour to make bread easy to handle. remove dough to a lightly floured surface. Bring right rope under new center rope.sentex. one about 2/3 of the dough. 15-20 minutes. Sprinkle with poppy seeds or sesame seeds if desired. roll into 12" ropes. brush over braids. roll into 14" ropes. braid. sugar. Divide dough into two pieces. Divide the larger piece into 3 equal pieces. Select dough/manual cycle. Divide dough into two pieces. Place smaller braid on top of larger braid. Bring right rope under new center rope. Cover with damp towel.ca/~mec1995/recipes/bm-bread/bm-chall. Pinch ends firmly to seal and to secure to large braid. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. Divide the larger piece into 3 equal pieces. If necessary. Cover with damp towel. roll into 12" ropes. Lightly beat egg http://www. Braid by bringing left rope under center rope. Repeat to end.
Challah for the Breadmachine yolk and one tablespoon of water. After bread has baked at 375 °F oven for 15 minutes. Sprinkle with poppy seeds or sesame seeds if desired. cover loosely with foil to prevent excess browning.sentex. Total baking time approximately 25-30 minutes. Remove from sheet and cool on wire rack. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). brush over braids.ca/~mec1995/recipes/bm-bread/bm-chall. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:20:13] .
Back to Bread-Machine Recipes http://www. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. recipe): calories 194. 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. if should form a soft.ca/~mec1995/recipes/bm-bread/bm-chery. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. Nutritional information per serving (1/12 of 1 1/2-lb. If dough is too soft of sticky. sodium 223mg. Stir a couple of times and check often or they will burn. 1 teaspoon at a time. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. add additional bread flour.sentex. protein 7g. add additional liquid. total fat 4g.htm[11-Sep-11 02:20:23] . Adjust dough consistency -. total carbohydrate 32g. smooth ball around the blade. fruity flavor to this tender nut loaf.(see Adjusting Dough Consistency tip below). until dough is of the right consistency. 1 pound loaf Ingredients 1-1/2 pound loaf ------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons 1 tablespoon Butter or margarine 1-1/2 tablespoon 1 Large egg 1 1 tablespoon Sugar 4 teaspoons 1/3 cup Dried red cherries 1/2 cup 1/4 cup Slivered Almonds. 1 teaspoon at a time. cholesterol 22mg. If dough is too stiff or dry. dietary fiber 2g. light or medium/normal crust color setting. cool on wire-rack. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. saturated fat 1g. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Remove bread from pan.
This is supposed to be a soft and sticky dough. 2mg iron.htm[11-Sep-11 02:20:31] . 340mg sodium. 47g carbohydrate. Remove baked bread from pan and cool on wire rack. Do not add flour. 2g dietary fiber. warm butter or margarine.) Sun-Maid Growers of California HTML Copyright © 1996 . (Each one pound loaf makes 8 servings. large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully. 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. adding ingredients to bread machine pan in the order recommended by the manufacturer.sentex.ca/~mec1995/recipes/bm-bread/cinnamon. cut-up egg. Select Sweet or Basic/White cycle. as the bread will become tough.Sun-Maid Growers of California . Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.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. Use Light or Medium crust color. PER SERVING: 250 calories. 7g protein. 4g fat.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.
Ofcourse. stew. Lightly brush each loaf with the vegetable oil. chewy bread to serve with soup.sentex. cool on wire rack. or pasta. Place each loaf. Cover and let rise in warm. 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. This will give it the traditional 'shine' on the Classic French Bread(s). (For even browning when baking two loaves. seam side down. [For 1½ pound recipe. remove dough from machine to a lightly floured surface. switch positions of sheets halfway through baking). With a sharp knife. When cycle is complete. If necessary. Pinch the seams and ends to seal. Bread-Machine Recipes http://www. this is optional. bread flour. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour.] Beginning at long end.htm[11-Sep-11 02:20:38] . Roll dough into a 15x10 inch rectangle. draft-free place until almost doubled in size. roll up tightly as you do for a yelly roll. devide dough in half and roll each half into a 10x8 inch rectangle. Lightly beat egg white and 1 tablespoon water. brush some of the egg-white mixture over top of each loaf.ca/~mec1995/recipes/bm-bread/bm-frenc. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. salt. knead in enough flur to make dough easy to handle. To give it an Italian flair. about 10 to 15 minutes. Select dough/manual cycle. Bake at 375°F for 20 minutes.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. Remove the bread(s) from the sheet(s). and yeast to bread machine pan in the order suggested by manufacturer. Taper ends by gently rolling back and forth. Cycle: Use the dough/manual cycle. on a greased baking or cookie sheet sprinkled with cornmeal. Brush again with remaining egg white mixture.
sentex. improves loaf height. Recommended cycle: Basic/white bread cycle.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. Using Gluten: Gluten. texture and structure. 1 teaspoon at a time. Remove bread from pan. it can be found in health food stores and maybe your local supermarket. If dough is too stiff or dry. Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-muffi. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. cool on wire-rack. add additional liquid. add additional bread flour. if should form a soft. a protein product from flour.htm[11-Sep-11 02:21:31] . 1 teaspoon at a time. Bread-Machine Recipes http://www.(see Adjusting Dough Consistency tip below). 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. Adjust dough consistency -. smooth ball around the blade. until dough is of the right consistency. medium/normal crust color setting. If dough is too soft of sticky.
if should form a soft. Bread-Machine Recipes http://www. 1 teaspoon at a time.Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do NOT make loaves larger than recommended by the manufacturer! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. until dough is of the right consistency. Remove bread from pan. cool on wire-rack. smooth ball around the blade. add additional bread flour. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. add additional liquid. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Adjust dough consistency -. If dough is too soft of sticky.(see Adjusting Dough Consistency tip below).ca/~mec1995/recipes/bm-bread/bm-white. medium/normal crust color setting.sentex.htm[11-Sep-11 02:21:39] . If dough is too stiff or dry. 1 teaspoon at a time.
Heat oven to 400 °F. 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. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. adding ingredients to bread machine pan in the order recommended by the manufacturer.Sun-Maid Growers of California . 2g dietary fiber. Using the handle of a wooden spoon or your fingertips. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. Place on cookie sheet. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 295mg sodium. make indentations in top of dough. 4g fat.sentex. 2mg iron.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. PER SERVING: 195 calories. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. 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. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Bake for 18 to 25 minutes or until lightly browned.) Sun-Maid Growers of California . Lightly grease a large cookie sheet. 35g carbohydrate. Cut into wedges.htm[11-Sep-11 02:21:46] . 5g protein.ca/~mec1995/recipes/bm-bread/focaccia. Select Dough/Manual cycle.HTML Copyright © 1996 . (Each one pound loaf makes 8 servings.
html[11-Sep-11 02:21:58] . For the first 5 minutes or so of the mixing cycle. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly. 1 Gluten-free bread. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. Return to Bread Machine Recipes http://www.sentex.ca/~mec1995/recipes/bm-bread/glufree1.Gluten-free bread.
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.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.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine. Use single rise setting. Return to Bread Machine Recipes http://www. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. It freezes well.ca/~mec1995/recipes/bm-bread/glufree2.
Spread the rest of the melted butter onto 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. Cut into 1 inch slices and place in pie plates. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Back to the Kitchen http://www. Sprinkle cinnamon over the dough. Sprinkle brown sugar in each pie plate and over the dough. oven till golden brown on top. Cover and let rise for about 2 hours. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Serve warm with butter. Cool. Bake in 350° F.ca/~mec1995/recipes/bm-bread/rolls-2.htm[11-Sep-11 02:22:08] . Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Remove and roll out onto a floured surface in a rectangle shape. Freezes very well.sentex. Roll up the dough length wise to make a long rope.
add additional liquid.ca/~mec1995/recipes/bm-bread/bm-herb. cool on wire-rack.(see Adjusting Dough Consistency tip below). If dough is too soft of sticky. Recommended cycle: Basic/white bread cycle. add additional bread flour.htm[11-Sep-11 02:22:12] . 1 teaspoon at a time. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Herb used is 'Spice Islands Italian Herb Seasoning'. Back to Bread-Machine Recipes http://www. If dough is too stiff or dry. if should form a soft. medium/normal crust color setting. smooth ball around the blade. Add ingredients to the bread machine pan in the order suggested by the manufacturer. until dough is of the right consistency. Remove bread from pan.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.sentex. Adjust dough consistency -.
Recommended cycle: Dough/manual cycle. If necessary. Dough can be prepared in 1 1/2 and 2 pound machines. remove dough to lightly floured surface. Adjust dough consistency -. Baking time will vary with the pizza-size and selected toppings. Back to Bread-Machine Recipes http://www. When cycle is complete. sprinkle lightly with cornmeal. ----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil 3 cups Bread or all-purpose flour 2 teaspoons Bread machine yeast Cornmeal ---------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.htm[11-Sep-11 02:22:22] .sentex. Bake at 400°F for 20 to 30 minutes or until done.(see Adjusting Dough Consistency tip below). Roll or press to fit into prepared pan(s). Lightly oil the pizza pan(s).ca/~mec1995/recipes/bm-bread/bm-mpizz. knead in additional flour to make dough easy to handle.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
warm vegetable oil honey bread flour whole wheat flour quick oatmeal. California This is a low-rising. 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. (Each one pound loaf makes 8 servings. 2mg iron.ca/~mec1995/recipes/bm-bread/multi.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. toasted cornmeal wheat germ. PER SERVING: 205 calories. lighter bread.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid.HTML Copyright © 1996 . adding ingredients to bread machine pan in the order recommended by the manufacturer. 2g dietary fiber. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.sentex. 41g carbohydrate. Remove baked bread from pan and cool on wire rack. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).htm[11-Sep-11 02:22:34] . 6g protein. Note: This is a heavy. dense lower-rising loaf of bread. 3g fat. If you prefer a higher-volume.) Sun-Maid Growers of California -. M easure carefully. 230mg sodium. Select Sweet or Basic/White cycle. 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.
Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2g fat. 3mg iron. HTML Copyright © 1996 . 2g dietary fiber. Use Light or Medium crust color. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. This bread will soon become one of your favorites.Sun-Maid Growers of California . Remove baked bread from pan and cool on wire rack. Select Sweet or Basic/White cycle.sentex. 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. adding ingredients to bread machine pan in the order recommended by the manufacturer. 40g carbohydrate. 5g protein.ca/~mec1995/recipes/bm-bread/molasses. (Each one pound loaf makes 8 servings. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 300mg sodium.) Sun-Maid Growers of California.htm[11-Sep-11 02:22:39] . PER SERVING: 195 calories.
ca/~mec1995/recipes/bm-bread/bm-pump. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. cool on wire rack. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer. Back to Bread-Machine Recipes http://www.sentex.htm[11-Sep-11 02:22:45] .Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. Select dough/manual cycle. Remove bread from pan.
sugar 2 T. Cover.htm[11-Sep-11 02:22:55] . Remove bread from oven. I haven't tried it yet. eat egg white and water. This bread is great. about 15 minutes. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. you don't get the complexity of flavor as with a culture. and brush with egg white mixture. sour cream and vinegar to flour mixture Blend at low speed until moistened. poppy or sesame seeds In a large bowl. Place dough in greased bowl. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. Immediately remove from cookie sheet. cover loosely with plastic wrap. Place on greased cookie sheet. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. Bake an additional 5-10 minutes. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. water 2 t.net. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). Heat oven to 375 °F. With a sharp knife. vinegar 2 t. Sprinkle with seeds. Bake 25 minutes. In a small bowl. flour 1 c.sentex. salt 1/2 t. make 5 (1/4" deep) diagonal slashes on top of each loaf.Faux Sourdough Bread (bread machine) Quick Sourdough French Bread by Sue I love sourdough breads and there are plenty of recipes for sourdough by machine (check your bookstore). 1 T. and form into 2 oblong loaves. Back to Sourdough Menu http://www. let rise in warm place until light and doubled in size. room temp. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. combine 1-1/2 c. Comments or questions? Write to me at firstname.lastname@example.org/~mec1995/recipes/bm-bread/fauxbred. Divide dough in half. Oh sure. On floured surface. warm water (120-130 deg) 2 T. beat 3 minutes at medium speed. about 5 minutes. wheat germ 1 c. Add water. ginger 2 pkgs. dairy sour cream.you get the sour taste and a very crusty bread without the fuss. but that's life. and next 4 ingredients. blend well. flour.
At the beeper (or at the end of the first kneading in the Panasonic. egg white. HarperCollins Books.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. or after 40 min from "start" for Toastmaster) add the raisins. === Notes === *TM indicates amounts I used for the Toastmaster.5 tsp raisins 3/4 c large loaf 1. 3. let stand about five minutes.ca/~mec1995/recipes/bm-bread/welsh.sentex. I soften/partially melt the butter (or margarine. This bread rises more slowly than other breads in the machine.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. until the mixture thickens. 4. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.5 tsp 1 c 1. 3. Heat milk to 105-115°F. 2. Slashing the top before baking seems to help. Add egg and. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. 2. and National. Add ingredients (except raisins) but including the vinegar and milk. 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. Stir in brown sugar and yeast. till foamy. http://www. Let stand about 30 min.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.htm[11-Sep-11 02:23:11] . which is what I really use) in the microwave before adding. Stir the vinegar into the milk.5 tsp 2-1/4 tsp 1 c 1. which typically takes less liquids than other machines. if using.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. Rosenberg. Sanyo. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Manual Version (courtesy of Mimi Hiller) Ingredient milk brown sugar active dry yeast whole egg egg white unsalted butter distilled white vinegar salt molasses bread flour baking soda caraway seeds raisins small loaf 2/3 c 2 T 1. The surface seems to dry out during the rising.
12. and caraway seeds. Cover and let rise again. 19. 13. Melt butter. While this is beating. When dough has doubled in size. 21. 14. Comments or questions? Write to me at sue@interport. Remove dough to floured board and knead till smooth. ¼ cup at a time. incorporating only enough flour to make the dough lose its stickiness. 17. Beat on medium about two minutes. add to milk with vinegar. and molasses.sentex. 7. 20. plump raisins in enough boiling water to cover. 5. with mixer on low. Beat another 5 minutes. then beat on medium with dough hook for 7 minutes. Add the rest of the flour. 15. salt. 18.htm[11-Sep-11 02:23:11] . till thick. 8. Add raisins to dough.ca/~mec1995/recipes/bm-bread/welsh. turn out on floured board and knead again. Drain raisins well. just long enough to incorporate them. about two minutes. 10. about 1¼ to 2 hours. baking soda. bake in a preheated 350°F oven for about 40 minutes. Beat on low one minute. Beat about 5 minutes. Cover and set the bowl in a warm place to rise. 16.net Back to Bread-Machine Recipe http://www. Add 2 cups of flour. Form into loaf and place in loaf pan (or pans). When dough has doubled. Form the dough into a ball and place in a greased bowl. 6. 11. 9.Welsh Bread 4. about 45 minutes to an hour. The bread is done when it sounds hollow when tapped on top.
(Yogurts vary in moisture content. 1 teaspoon at a time. smooth ball around the blade. until dough is of the right consistency. adjust dough consistency -.) Recommended cycle: Basic/white bread cycle. add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-sour.sentex. if should form a soft. add additional liquid.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer. adding the yogurt with the milk.see Adjusting Dough Consistency tip below.htm[11-Sep-11 02:23:21] . http://www. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack. If dough is too soft of sticky. If dough is too stiff or dry. medium/normal color setting. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.
) In a 2-quart or larger container. To keep this starter alive. refrigerate until ready for use. Cover tightly.ca/~mec1995/recipes/bm-bread/bm-start. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. stir in once-a-week. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F. 12 to 24 hours. Refrigerate until needed. Cover loosely and let stand until bubbly. Cover loosely and let stand until bubbly. about 2 to 4 days. 1 tablespoon of flour and 1 tablespoon lukewarm water. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water.htm[11-Sep-11 02:23:28] .sentex. Beat until smooth. Cover loosely. Beat until smooth. let stand in a warm place until bubbly and sour smelling. Transfer to a 2-quart or larger container with tight-fitting lid. Gradually add water to dry ingredients and beat until smooth.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. Back to Bread-Machine Recipes http://www. Use or cover tightly and refrigerate until ready to use. 12 to 24 hours. combine flour and yeast.
(see Adjusting Dough Consistency tip below). add additional bread flour.sentex. or as desired.htm[11-Sep-11 02:25:19] .Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. add additional liquid.ca/~mec1995/recipes/bm-bread/bm-orang. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. To measure 1/2 an egg. smooth ball around the blade. until dough is of the right consistency. 1 teaspoon at a time. one-half egg is equivalent to 2 tablespoons. Remove bread from pan. Back to Bread-Machine Recipes http://www. Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. light or medium/normal crust color setting. lightly beat egg before measuring. Adjust dough consistency -. adding the Orange Juice Concentrate with the liquid. cool on wire-rack. 1 teaspoon at a time. If dough is too soft of sticky. if should form a soft. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
sentex.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine.htm[11-Sep-11 02:25:33] .ca/~mec1995/recipes/bm-bread/bm-wheat... o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www. Add ingredients in order given.
salads. stew.ca/~mec1995/recipes/recipes.from Cheesecake to Tiramisu Miscellaneous (sauces. jam. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. Buns. & baked goods Mrs. except BreadMachine) Bread Machine Recipes Roggen. Rolls.sentex. etc) Saffron--what is it? Last updated: December 23. crockpot. Fields Cookies -. 2010 Copyright © 1995.the original recipe! Delicious Deserts -. Black Bread Sourdough Breads Pastry. soup.Bread. Tony van Roon. http://www.htm[11-Sep-11 02:25:41] .
Basic Cornbread #2. Jewish Challah Bread 2. Crusty Flat Corn Bread.Breads.ca/~mec1995/recipes/breads/breads. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Rosie Bunda Corn Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. Portugese Style Corn Bread. #1 http://www. French Toast Panini Bread. Country Corn Bread. Honey Corn Bread. Dolci style Peda. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Amish Corn Bread. III Gluten Free 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. Low fat Corn Bread. Armenian Flat Bread Pita Bread Poori .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. Alabama 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.sentex.htm[11-Sep-11 02:25:50] . Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. I Monkey Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Basic Corn Bread #3 Corn Bread. Easy Corn Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread.
Back to Recipes Page Copyright © 1995. #2 Weinacht Stolle. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. by Tony van Roon.Breads.sentex.htm[11-Sep-11 02:25:50] . Last updated June 7. 2010 100% Whole Wheat Bread. with home-made Almond paste! http://www.ca/~mec1995/recipes/breads/breads. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah.
Preheat oven to 375°F.sentex. Blend in milk. Let stand in warm draft-free area 1 hour. Let rise in warm draft-free area until doubled. Grease large bowl. adding more flour if necessary. Arrange seam side down in prepared pans. Knead on floured surface until smooth and no longer sticky. cover with plastic. Bake until light brown and loaves sound hollow when tapped on bottom. Back to Breads Menu Copyright ©1998. about 1 hour and 15 minutes.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter.htm[11-Sep-11 02:26:06] . yeast and honey in large bowl until smooth. Pinch seam and ends to seal.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Pat out to 3/4inch-thick rectangle. Add dough. Mix in enough flour 1/2 cup at a time to form soft dough. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Roll up jelly roll fashion. butter and salt. Spread 1 ounce chocolate on short end of each. Try this variation. Gently knead dough on lightly floured surface until deflated. about 30 minutes. Serve loaves hot. Brush loaves with egg glaze and sprinkle with sugar. Tony van Roon http://www. Immediately remove from pans. using wooden spoon. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. Grease eight 2-1/2 x 4-1/2-inch loaf pans.ca/~mec1995/recipes/breads/amchoc. Let rise for 15 minutes to lighten. water. Cool on racks 10 minutes. Cover with kitchen towel. turning to coat entire surface. Cover bowl with plastic. 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 . about 10 minutes. Pat each out into 4x7-inch rectangle. Cut into 8 even pieces. For dough: Stir down sponge.
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
margarine and eggs. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. not the dried variety) • 1/3 cup margarine or butter. Wash and dry the raisins. Beat until mixed. Return to Bread Recipes http://www. • Add the mashed apricots. 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.sentex. Excellent for breakfast or by the coffee.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different.html[11-Sep-11 02:26:26] .ca/~mec1995/recipes/breads/apricot. about 1 minute. • Add raisins. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.
sentex. Let stand covered with a towel for an hour on a warm place.ca/~mec1995/recipes/breads/army. oven and bake the bread for about 40 minutes or until golden brown.htm[11-Sep-11 02:26:31] . Place them in greased pans and coat the loaves again lightly with lard. set aside for 1 hour in a covered bowl. Knead well. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Disolve the yeast. Makes 4 loaves. Cover and let rise again. Again. and mix in 2 cups of unsifted flour. place the pans in a pre-heated 400° F. When the dough has sufficiently risen. Let rise for one hour. Return the dough to a flat surface and knead again. adding more flour or water untill the dough has a good consistency. Knead the dough lightly.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. cut into 4 loaves. Put the dough in the bowl again and coat the surface with lard. Back to Bread Recipes http://www. 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.
ca/~mec1995/recipes/breads/bconcorn. Erie.sentex. Add corn-meal. Combine egg. Fill well-oiled muffin tins 2/3 full. Sift flour. PA.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. and bacon which has been crisped. Tony van Roon http://www. and sift with baking powder and salt. Add dry ingredients. Combine egg. measure. milk. and sift with baking powder and salt. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. measure. well beaten cup sweet milk cup diced bacon Sift flour.htm[11-Sep-11 02:26:35] . Back to Pastry Menu Copyright ©1998-1999. Fred Snell. milk. Add corn-meal. and bacon which has been crisped. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg." About 12 Servings.
Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. Barbari bread is a flat 1 to 1-1/2 inch thick loaf.htm[11-Sep-11 02:26:41] . knead by hand. After 6 cups flour have been added. add 2 cups warm water. Cover with clean towel. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Dust a tray with corn meal and place loaves on tray. Punch air out while dough is in and return to bowl. With damp hands. Divide dough into 11 parts. Cover with new damp for at least 2 hours. corn meal side down. Pour yeast mixture in large bowl or food processor. Cover with a warm dark place without the bowl. in bowl. Remove loaves from oven. and salt--mix well. Add sugar and set aside for 10 minutes. It may be round or oval shaped. serve hot or wrap in foil and freeze (toast before serving.ca/~mec1995/recipes/breads/barbari. sugar tsp. oil or butter 1/2 cup yellow corn meal 1 Tbsp.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". then sprinkle tops with sesame seeds. Put loaves on the cookie sheet. and bake sesame side for 8 miuntes in closed oven. press fingertips into each loaf. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. Gradually add flour while stirring constantly. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving.) Back to Bread Recipes http://www. by Najmieh Batmanglij.sentex. sesame seeds Dissolve yeast in 1 cup warm water. each piece about 5 inches in diameter. add the rest of the flour if needed until the dough is not sticky.
then add to the dough mix. Place the breads on a greased cookie sheet and cover lightly. Gradually mix the dry yeast into the warm water. After removing from the oven. it should have a nice golden brown appearance and the bottom sound hollow when tapped. After the second rise. Then twist it into a braid or roll it into snail-shell shape. turn out onto a floured surface. go ahead. grease the tops slightly with butter (if preferred) while the breads are still hot. butter. Cool on wire racks. Bake at 370 °F. turn out onto a floured surface again and knead for 2 minutes. cover and let rise again in a warm spot for about 1 hour. Put in a greased bowl. The final shape can be free form. depending on the size of the bread. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. turn to coat the top. enriched by the addition of the three eggs. curling it from the inside out. Punch down.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. Place in a warm spot for about 1 hour. this basic dough is perfect to play with. for about 45 to 60 minutes.sentex.htm[11-Sep-11 02:26:49] . If you wish to add raisins. combine the eggs. basic dough. as it is in parts of Italy. In a bowl.ca/~mec1995/recipes/breads/bwbread. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. braided or rolled into the shape of a snail shell. stirring with a wooden spoon as you work it in slowly. I found this recipe a long time ago but don't know the name of the originator. Take 1 handful of the dough and roll it out to a length of about 1 foot. and flour. Back to Bread Recipes http://www. Return to greased bowl. salt. punch down and divide the dough into as many breads as you wish to bake. When done. currents or fruit.
Pour mixture into pan and bake for 40-45 minutes. omit the baking powder and salt.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. •3. blend well. Preheat oven to 350°F. •Notes: This bread does not keep as well like regular biscuits or bread. Try some dried basil. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Method: •1. It has Return to Bread Recipes http://www. sage and rosemary. •2.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. Remove and brush top with 1 tablespoon margarine. oregano. or until browned and sounds "hollow" when tapped. baking powder & salt in a bowl. Return to oven and bake 15 minutes longer. Leftovers do make good toast however. Use a combination of herbs and spices as you wish.html[11-Sep-11 02:26:55] . to be eaten right away.sentex. sugar. Combine sifted flour. grease a 2-1/2 quart baking dish or similar sized pan. •4.
Bran Bread Submitted by Mrs. Ferndale. W.ca/~mec1995/recipes/breads/branbred. "This recipe dates from 1941 when world-war II was in full swing. The dough should be softer than one in which bran is not used. using sufficient white flour to form a dough just stiff enough to knead.sentex. Back to Bread Recipes Menu Copyright ©1998. form into loaves and place in well-oiled pans. Bake in hot oven (425°F) about 45 minutes. Vaughn. Knead on lightly floured board until smooth and elastic. Cover and let rise until double in bulk. This dough will rise slowly. When it doubles in bulk. WA. Tony van Roon http://www.R.htm[11-Sep-11 02:27:01] . 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.
Place small braid on large braid. Cover and let rise in warm place until doubled in bulk. lemon peel. let cool on wire racks. and butter until very warm (about 125°F. set aside 1 half.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces. oven for 35 to 45 minutes or until done. Divide dough in half. Brush Braids with egg white.). Knead on floured surface until smooth and elastic. combine 2 cups of flour. Remove braids from sheet. Divide 1 half into 4 equal pieces. Cover and let rest on floured surface 10 minutes. Bake in pre-heated 350° F. about 8 minutes. o o o o o o o o o o o o o 6 cups All-Purpose Flour 1/2 cup Sugar 2 packages RapidRise Yeast (equal to 16 gram) 1 tablespoon grated lemon-peel 1 1/2 teaspoon Salt 1/2 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon Baking Soda 3/4 cup Milk 1/2 cup Water 1/3 cup softened butter 3 Eggs 1 Egg white. roll each piece to 9 inch rope. salt and mace.ca/~mec1995/recipes/breads/braid. about 50 minutes.sentex. pinch ends to seal and to secure to large braid. Repeat with remaining dough. Stir in the 3 eggs and enough remaining flour to make a soft dough. Place ropes on baking sheet. Sprinkle with sugar. stir into dry ingredients. Heat milk.htm[11-Sep-11 02:27:07] . slightly beaten Additional Sugar In a large bowl. Back to the Kitchen http://www. water. braid. 1/2 cup of sugar. undissolved yeast. roll 3 pieces to 14" ropes.
• Knead again. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. about 20 minutes or until golden brown. Let dough rise for 1/2 hour. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg.ca/~mec1995/recipes/breads/braided. Armenian A very delicious type of bread stick. soft dough. Let cool and serve. Return to Bread Recipes http://www. Armenian Braided Bread Sticks.html[11-Sep-11 02:27:13] . mix together the flour butter salt and shortening.sentex. 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. Bend in half and crossover braid. Blend in the mahdzoon and yeast and knead until you have a smooth. Place on a baking sheet. Beat the egg in the tablespoon of milk and brush the sticks. Flatten slightly. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20].Braided Bread Sticks. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. In a large mixing bowl.
or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. Combine molasses and milk.ca/~mec1995/recipes/breads/bostonbb. sift together. which you have dried off with papertowel. parboiled ¾ cup molasses 2 cups buttermilk.sentex. Stir in the parboiled raisins. for 3 hours. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. filled 2/3 full so as to allow room for expansion. oven for 25-30 minutes.htm[11-Sep-11 02:27:20] . add to flour mixture. Enjoy! Return to Bread Recipes http://www. Uncover molds and bake in a 250 °F. unsifted 1 cup corn meal.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. Steam in three well greased covered one quart molds. Resteam any of the loaves not used immediately after baking before serving.
Bake at 350 °F. and salt in a large bowl. 9x5-inch bread pans. for about 55 minutes. Combine the milk. and molasses.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour. then add to the dry ingredients.htm[11-Sep-11 02:27:25] .ca/~mec1995/recipes/breads/brbread. honey. Back to Bread Recipes http://www. soda.sentex. Pour into 2 well-greased.
Bake in a hot oven (435°F) for about 25 minutes. and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar.htm[11-Sep-11 02:27:30] . well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Sprinkle with cinnamon and dot with butter.ca/~mec1995/recipes/breads/bsug. 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. NY "This recipe dates from 1941 when world-war II was in full swing. Syracuse. Back to Bread Recipes Page Copyright ©1998.R. Crispin. Add flour which has been sifted. measured.sentex. add egg. C. Add milk and mix well.Brown Sugar Bread Submitted by Mrs. Tony van Roon http://www.
Punch down and knead again. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. Bake at 350° F.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Grease loaf pans. salt and egg in lukewarm milk. Divide in 2. put into loaf pans and let stand for 1½ hour or until doubled in bulk. While that's happening.htm[11-Sep-11 02:27:35] . Comments or questions? Write to Katie: katiemur@nothingness. 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.ca/~mec1995/recipes/breads/bulla. butter.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. working flour until dough is dry enough to knead. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising.sentex. Add yeast mixture and stir.
Tony van Roon http://www. Bristow.ca/~mec1995/recipes/breads/butbred. W. Cover and let rise until double in bulk. Back to Bread Recipes© Menu Copyright ©1998. 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. Form into loaves. Let rise again until double in bulk. Add sugar.sentex. Add sufficient flour to make a medium batter. Add yeast which has been softened in the water. and enough flour to make a dough just stiff enough to knead. Cover and set in a warm place and allow to stand overnight. salt butter.H. Bake in hot oven (425°F) about 45 minutes.Buttermilk Bread Submitted by Mrs.htm[11-Sep-11 02:27:40] . Turn onto lightly floured board and knead until smooth and elastic. Beat until smooth. Juedeman. Remove from fire and let cool. Place in well-oiled pans. Allow to rise until double in bulk and work down. stirring constantly until scalded.
Knead on floured surface until dough is smooth and satiny. crumble yeast into small bowl. Cool completely before slicing. about 45 minutes. about 3 minutes. Combine 2 cups flour. buttermilk. Let rise in warm draft-free area until doubled. Grease 2 baking sheets. Cut dough in half.htm[11-Sep-11 02:27:45] . Grease large bowl. Place on prepared sheets. Pull 2 opposite sides unde to form oval. about 10 minutes. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Tony van Roon http://www. Let rise in warm draft-free area until doubled. Bake until brown and loaves sound hollow when tapped on bottom.sentex. Stir in lukewarm water (95°F) and 1 tsp honey. Back to Bread Recipes Menu Copyright ©1998. Add dough. about 1 1/2 hours.115°F) in small bowl. kneading in more flour if sticky. Cover with towel. Cover bowl with plastic. If using cake yeast. turning to coat entire surface. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Gently knead dough on lightly floured surface until deflated. about 45 minutes. Position rack in center of oven and preheat to 375°F. seam side down.ca/~mec1995/recipes/breads/buthoney. Add yeast mixture and whisk until smooth. Using wooden spoon. Add 1 tsp honey and stir to dissolve. about 10 minutes. Immediately transfer to racks. Knead each piece into round. butter and salt in large bowl. Let stand until foamy.Buttermilk Honey Bread Buttermilk Honey Bread by Tony van Roon Makes 2 oval loaves 1 3/4 1 5-3/4 1-1/2 3 2 1 envelope dry yeast or 1 cake fresh yeast cup warm or lukewarm water tsp honey to 6-1/4 cups all-purpose flour or bread flour cups lukewarm buttermilk (95°F) Tbs honey Tbs (1/4 stick) unsalted butter. 3 Tbs honey.
in a preheated 350 degree F. with an electric mixer set on medium speed.htm[11-Sep-11 02:27:50] .sentex. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Tony van Roon http://www. nutmeg and salt together in a small bowl and set aside. oil and eggs in a mixing bowl. Beat. remove from the pan and finish cooling on the wire rack. Combine the sugar. stirring just until moistened. Add the dry ingredients. Shredded) Walnuts (Chopped) Sift the flour. for 2 minutes. Back to Bread Recipes Menu Copyright ©1998. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. Cool in the pan on a wire rack for 10 minutes.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.ca/~mec1995/recipes/breads/carrotwb. baking soda. Stir in the carrots and walnuts. cinnamon.
Make a well in the center and break the egg into it. or other celebration. but a simple 3-stranded braid is used here. Following the yeast instructions. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. Turn the dough onto a floured board and knead until it is smooth and elastic.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. and decided to try making it myself. Braid three strips together and place on a greased cookie sheet. Normally. Cover it with plastic. This braided loaf for the Sabbath and festivals is common among Ashkenazic. Recite a blessing and burn the piece (formerly it was thrown into the fire). and it doesn't stick to your hands. A specially big challah shaped with several braids of different sizes is baked for a wedding. and let rise until doubled. greased bowl. at room temperature 1 egg. Personally.sentex. and ``true'' Sephardic communities. In June 1995 I grabbed a Jewish cookbook from my local library. about two hours. is traditional on the New Year to symbolize the continuing cycle of the years. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. After this point the instructions are the same. then ten to fifteen at the lower one and it came out much nicer. North African. 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. I made it with instant-rise yeast. combine the yeast with the sugar and 1/2 cup water. the sugar and the salt. Only the Middle Eastern. Punch down the dough and divide into six balls. A round challah. Challahs are often braided in a complex way. and Persian Jews do not have a braided bread for Sabbath and festivals. break off a tiny piece of dough about the size of a walnut. Cover with plastic and leave in a warm place until well-risen. it is sugarglazed and decorated with sprinkles. about ten minutes. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. I don't know where she got those cooking times though. For the first loaf I tried to follow them and overcooked it pretty badly (no. Gradually add enough remaining warm water to make a stiff dough. Roll the balls between your hands into long strips of equal length and about one inch wide. I mixed the yeast with half the flour. When baking challah containing more than three pounds of flour. This also happens to be the first yeast bread I ever made. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. It then took only a bit over half an hour to double in size. gradually incorporating the liquid into the flour. For the second loaf. about 20 minutes.htm[11-Sep-11 02:27:56] . bar mitzvah. Sift the flour and salt into a warmed bowl. not quite to burning). Wrap the ends neatly underneath http://www. Italian. made from a strip of dough wound into a snail shape. covered with a cloth until the meal is about to start.ca/~mec1995/recipes/breads/challah. Put dough in a warmed. Add the yeast mixture and stir with a wooden spoon. two challah are baked at once and put on the Friday night table.
put them in large plastic bags and leave them in the refrigerator overnight. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Then let them rise the next day.Challah the loaf. Let cool on a rack. Back to Bread Recipes http://www.htm[11-Sep-11 02:27:56] . Repeat with the remaining three strips to make another loaf.sentex. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.) Preheat the oven to 450°F.ca/~mec1995/recipes/breads/challah. (Alternatively. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.
• Turn the dough out onto a well-floured board. • Combine the flours and salt in a large mixing bowl. honey and another 11/2 cups of warm water. Knead for 8 to 10 minutes.html[11-Sep-11 02:28:02] . about 1 to 1 1/2 hours. Make long strands.beaten • egg white -. Return to Bread Recipes http://www. Let stand for 5 to 10 minutes. about 1 1/2 inches in diameter.for glazing • poppy seeds -. Braid the strands and pinch together at the bottom. then with hands. Attach three strands at one end by pinching together. Cool on a rack. Make a well in the center and pour in the wet mixture and the beaten eggs. about 1 1/2 hours. Jewish Holiday Bread Challah. Punch the dough down and divide into two parts. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. from each part. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped.sentex. Jewish Holiday Bread Ingredients: Makes 2 loaves • 1-1/2 packages active dry yeast • 1/4 cup vegetable oil • 3 tablespoons honey • 3-1/2 cups unbleached flour(3 1/2 to 4 cups) • 2 cups whole wheat flour • 1-1/2 teaspoons salt • 2 eggs -. Divide each part into three parts. or until dissolved. Add additional flour until the dough loses its stickiness. Place in a floured bowl.Challah. Work together.for topping Method: • Combine the yeast with 1/2 cup warm water. first with a wooden spoon. Stir in the oil. cover with a tea towel and put in a warm place to rise until doubled in bulk.ca/~mec1995/recipes/breads/challah2.
Back to Bread Recipes Menu Copyright ©1998. melted butter and salt.ca/~mec1995/recipes/breads/cheyenne.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. Add well-beaten egg yolks.htm[11-Sep-11 02:28:09] .sentex. stir in cornmeal slowly. Tony van Roon http://www. until done. Cool. Bake in moderate hot oven at 375°F. separated Bring milk to a full boil.
Turn out onto lightly floured surface. Make small hole in center of each with finger or handle of wooden spoon. baking powder and salt in large bowl. Gently place 1 bread round in hot fat and cook until golden and crisp. Flatten with fingertips or roll out each ball to form 8. Heat about 1inch oil to 375 F in large skillet.ca/~mec1995/recipes/breads/chippewa. Back to Bread Recipes Copyright ©1998. Combine water. Cover and let rest 10 minutes. sprinkled with cinnamon sugar. Lightly flour rounds.to 10-inch round. Tony van Roon http://www. Repeat with remaining dough. oil and dry milk powder and stir into flour mixture until smooth dough forms. Divide dough into 8 balls. Drain on paper towels.htm[11-Sep-11 02:28:14] . Knead 4 times into smooth ball. Serve bread hot or at room temperature.Chippewa Indian Fried Bread Chippewa Indian Fried Bread by Tony van Roon Makes 8 breads 2-1/2 cups all-purpose flour 1-1/2 Tbs baking powder 1 tsp salt 3/4 cup warm water 1 Tbs vegetable oil 1 Tbs nonfat dry milk powder Vegetable oil (for deep frying) Cinnamon sugar Combine flour. stack and cover with towel or plastic wrap. 1 to 2 minutes on each side.sentex.
Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. pieces) oz Chocolate. softened cup Walnuts. Tbs Butter. sugar. oven for about 45 minutes.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. Remove from the oven and allow to rest for 5 minutes. semisweet* *Use 6-one ounce squares.htm[11-Sep-11 02:28:19] . Add the flour. broken or chopped in large pieces.sentex. and eggs to the yeast mixture and beat vigorously until well blended. about 16 slices each." 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. Tony van Roon http://www. 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. Stir and allow to stand for 5 minutes to dissolve. then turn loaves out onto racks. Makes 2 loaves. Back to Bread Recipes Menu Copyright ©1998. chopped(lg. salt. Cover the bowl with plastic wrap and let the batter rise to double its bulk. room temp. Stir the batter down and add the walnuts and chocolate pieces. Put the water in a large mixing bowl and sprinkle in the yeast.ca/~mec1995/recipes/breads/chocwnut.
ca/~mec1995/recipes/breads/ciabatta. Slowly add • Using either a food processor or those at the end of your wrists. • Stir the warm water. • Bake 25 minutes. cover and leave to rise until doubled in size. adding the yeast and salt.Ciabatta Bread Ciabatta Bread Makes 4 loaves. Cover with a damp cloth and leave in a warm place for 2 hours. Put dough in an oiled bowl.html[11-Sep-11 02:28:32] . Beat for five minutes. Now chill. form into a dough and then knead on a floured surface until springy. • Divide into four and stretch dough into rectangles. gas mark 7. pressing flat with your knuckles. sprinkling with water three times during the first 10 minutes. Place in a bowl and brush with olive oil. Dust baking sheets with cornmeal and place dough on top. 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. Pre-heat oven to 220°C. Heat baking sheets in oven. Return to Bread Recipes http://www. milk and olive oil into the chilled mixture. this mixture to the 1 1/4 lb of flour. Cover and leave to rise in a warm place until tripled in size (5-24 hours).sentex.
ca/~mec1995/recipes/breads/raisin-2.sentex. Knead until consistant. o Bake. Back to Bread Recipes http://www. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. add the honey to the butter. in a pre-heated 350 °F oven. Mix while adding the buttermilk. mix well. Loosen up the 2 eggs in small bowl with a fork.htm[11-Sep-11 02:28:38] . o When making this bread. Add the eggs. for about 35 to 40 minutes or until done. o Put the flour with the salt and dry yeast in a bowl.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.
coconut cream. Heat oven to 350 degrees. cooled tsp coconut extract 1. loaf pan.ca/~mec1995/recipes/breads/cocbread.sentex. Beat eggs. Tony van Roon http://www. 3. butter. baking powder. stir into flour mixture. melted. Bake until pick inserted in center comes out clean. Back to Bread Recipes Menu Copyright ©1998-1999. cinnamon. about 1 hour. Sift flour. and coconut extract in medium bowl until blended. 2. and salt into large bowl. 4. nutmeg. Stir in coconut and sugar. Butter 9x5-in.htm[11-Sep-11 02:28:42] .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. Cool in pan on wire rack 5 minutes. then turn out onto rack and let cool completely. Spoon into prepared pan.
cocoa.ca/~mec1995/recipes/breads/cocobred. Bake in hot oven (425 °F) 40-50 minutes. Cover and set aside to rise in a warm place until light. filling them 1/2 full. Add shortening and sugar. Place in well-oiled bread pans. Knead lightly and place in well-oiled bowl.sentex.htm[11-Sep-11 02:28:48] ." 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 3 cups flour and beat until smooth. which have been creamed together.about 2 hours. Back to Bread Recipes Menu Copyright ©1998. scalded and cooled tsp salt cup cocoa cup shortening eggs. and remainder of flour or enough to make a soft dough.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Form into loaves. Cover and let rise again until double in bulk. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. salt. Tony van Roon http://www. Cover and set in a warm place until double in bulk . eggs.
htm[11-Sep-11 02:28:59] .ca/~mec1995/recipes/breads/corn3. unsalted butter on a warm slice with marmelade or fruit-spread. baking powder and the sugar. In a large bowl mix together the flours. Mix the egg and oil together well and stir into the cornmeal. I use real.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. Do not overbake! Makes 1 loave or 16 squares. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.sentex. Add the cornmeal to the flour and stir to moisten. Back to Bread Recipes http://www. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients.
Mix the cornmmeal.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate. flours and baking powder together and set aside. or until an inserted toothpick comes out clean. Mix the remaining ingredients together and pour over the dry ingredients.htm[11-Sep-11 02:29:08] . thawed 3 tsp Ener-g Egg replacer.sentex. Preheat the oven to 375 F. Fold together briefly. Return to Bread Recipes http://www. well beaten with 4 tb water. Pour into a nonstick 8-inch square pan and bake for 30 minutes.ca/~mec1995/recipes/breads/corn8.
eggs. and the cornmeal. salt.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. Then add the honey. and the oil.sentex. the flour.htm[11-Sep-11 02:29:16] . o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. for 15 to 20 minutes. o Cut into squares and serve warm. Back to Bread Recipes http://www. baking powder. Add the buttermilk or sour milk and beat until just smooth.ca/~mec1995/recipes/breads/corn1.
) I gladly will share my Alabama Cornbread recipe with you.sentex.) After your roll it around in the skillet to grease well. Practice makes the best bread. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. Put into greased skillet. Enjoy! Brenda. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. Alabama. Add hot oil (if hot enough it will sizzle. Bake till goldenborwn. I put butter on after cooking.ca/~mec1995/recipes/breads/corn10.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. oven while you mix other ingredients as listed. And mix gently. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.htm[11-Sep-11 02:29:25] .
htm[11-Sep-11 02:29:32] . salt. Beat very well until the ingredient s are thoroughly blended. sugar. and baking powder in a large bowl. melted Grease a square baking pan and preheat the oven at 400 F.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. Make a well in the center and add the egg. Return to Bread Recipes http://www. As a variation. sharp cheese. ad 1/4 cup grated. beaten 1 cup milk 2 tablespoon shortening. Pour batter into the prepared pan and bake until risen and golden brown on top.sentex. milk.ca/~mec1995/recipes/breads/corn6. Mix cornmeal. & melted shortening. Cut into squares and serve. flour.
split it down the middle and toast cut side up in a toaster oven until lightly browned. In another bowl blend yogurt. It is excellent when hot and fresh. Slather with butter and/or marmalade. Beth Merriman.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. 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). Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. Add dry ingredients and mix just until blended (do not overmix). Back to Bread Recipes http://www. and egg. COUNTRY CORNBREAD (Source: Parade Magazine. Pour into prepared pan. Do not overbake! The top will be flecked with brown rather than uniformly so. oil.htm[11-Sep-11 02:29:37] .sentex. cut a piece of the bread. o Bake 20 min at 400 °F until toothpick comes out clean.ca/~mec1995/recipes/breads/corn2. For breakfast the next day.
stir egg and yeast mixtures into flour and beat until smooth." Makes 2 loaves 1 1-1/2 2 1-1/2 1 1/2 2 1-1/4 2 1 cup brown rice flour + some for dusting loaves tsp granulated yeast tsp sugar cup warm water cup corn flour cup cornstarch tsp xantham gum powder tsp salt large eggs. 16 grams carbohydrate. Using a razor blade.Crusty Corn Flat Bread. Beat eggs lightly. Dust lightly with rice flour. stir to combine. 26 milligrams cholesterol. 3 grams protein. 1 gram fiber. heaping it up slightly in the center. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). about 1 hour. about 10 minutes. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. xantham gum powder and salt in a large bowl. Using a wooden spoon. mix to blend. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. 2 grams fat (unsaturated). the yeast. sugar and 1/2 cup of the warm water in a 2-cup glass measure. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. then let rest in a a warm place until double in volume. Using a rubber spatula. 142 milligrams sodium. Add remianing 1 cup warm water and the corn oil to beaten eggs. slash tops of into a large diamond grid pattern. spread soft dough into circles on marked parchment paper. cornstarch. Combine remaining 1/2 cup rice flour.ca/~mec1995/recipes/breads/corn11. Beat a few frops of water into the reserved beaten egg and brush over loaves.htm[11-Sep-11 02:29:43] . Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. Preheat oven to 425 °F.) Bake for 20 minutes or until well browned. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. corn flour.sentex.
ca/~mec1995/recipes/breads/corn13. Stir in milk. Again.sentex. Bake 20 . Put batter into prepared pan. oil and egg.htm[11-Sep-11 02:29:48] . mixing just until dry ingredients are moistened. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. beaten Preheat oven to 400 °F.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. Combine dry ingredients.25 minutes or until toothpick inserted in the center comes out clean. Grease 9" square pan or large cast iron skillet. mix just enough to quickly moisten everything. Serve warm.
" 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. Serve warm with butter. Combine all ingredients until moistened. The thing with most (if not all) corn breads is that they don't keep very long. Grease 9" square pan or large cast iron skillet.ca/~mec1995/recipes/breads/corn14. a day at the most if wrapped in plastic wrap and in the fridge. 1991 "A very tasteful and moist corn bread. Spray pan with vegetable spray (or whatever you have). Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Put batter into prepared pan.sentex. Bake for 20-25 minutes or until skewer inserted in the center comes out clean.Honey Corn Bread Honey Corn Bread by Tony van Roon.htm[11-Sep-11 02:29:54] .
so you could use store bought apple-sauce for this. It is really great hot out of the oven with molasses.. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.htm[11-Sep-11 02:30:03] . Grease a pan (Pam/Bakers' Joy etc.ca/~mec1995/recipes/breads/corn7. Make sure you do this in a tall.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. pour batter into heated pan and bake for 20 min.sorry. I have successfully kept the cornbread in a airtight container overnight in the fridge. Return to Bread Recipes http://www. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. 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.. Then I use my handblender to make it into a a sauce.sentex.) and put in the oven to preheat. This cornbread was quite moist and flavourful. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. Mix all ingredients..
oven 15 minutes. about 5 minutes. Wrap tightly. about 45 minutes. about 45 minutes.html[11-Sep-11 02:30:16] . about 50 minutes. Serve warm or at room temperature. Knead on floured surface until smooth and elastic. then 1/4 cup hot water and 1 tablespoon oil. • Preheat oven to 350°F. wrap in foil and warm in 350°F. Add 1 cup boiling water and mix until smooth. cool on rack. Knead enough bread flour into dough to make it nonsticky. Cover with towel. Cool. Bake until bread is light brown on top and sounds hollow when tapped on bottom..sentex. Mix in yeast and sugar. • Can be made 1 day ahead. Before serving. Knead into a ball. Flatten to fill bottom of pan. Remove from pan.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. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. about 20 minutes. Add 1 cup flour and mix until smooth and elastic. to 130°F. let rise in warm draft-free area until doubled.ca/~mec1995/recipes/breads/corn15. Place in pan. Let cool to 120°F. Score top of bread in ticktacktoe pattern.) Makes 1 loaf Return to Bread Recipes http://www. Mix in remaining 1/2 cup cornmeal. • Grease 9-inch metal pie pan with oil.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. pepper and salt in large bowl of electric mixer fitted with dough hook. about 5 minutes.
Stir in cornmeal.htm[11-Sep-11 02:30:25] .sentex. for 20-25 minutes in a greased pan. baking powder.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. Hasta-la-vista. Beat untill smooth. baby! Return to Bread Recipes http://www. milk. Bake at 425 F.ca/~mec1995/recipes/breads/corn5. and shortening. & salt. Add eggs.
Fold in corn kernels. Put half of better into prepared pan.htm[11-Sep-11 02:30:51] . Cover with grated cheese and chiles.ca/~mec1995/recipes/breads/corn12. Put remaining batter on toop Add bacon bits if desired.sentex. chopped cup bacon bits Preheat oven to 375 °F. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Add eggs. grated oz greem chiles. Grease 9" square pan or large cast iron skillet. Bake 30 to 40 minutes.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. butter and sour cream and blend thoroughly. Mix dry ingredients together and make a well in the center.
sentex. It takes less time if using loaf pans. Fold in nuts. baking soda in water Pour water over dates.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. cups Tbs. well tsp. finely chopped 2 cups boiling water 2 tsp. Louis. Stir in rest of the dry ingredients. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. Return to Bread Recipes http://www. chopped Cream butter and sugar. 4 1 2 2 2 1 1 cups tsp. Be sure that the nuts are fresh and not stale. then dates/water. USA. let cool.ca/~mec1995/recipes/breads/datebred. Add eggs. and is over a hundred years old! 1 cup dates.htm[11-Sep-11 02:30:58] . Bake at 250° for 2 hours in small breadpans.
Large tsp Salt tsp Dillseed cups Flour. Cover and let rise in a warm place until doubled. Combine all ingredients in a mixing bowl.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast. Melted Egg. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Back to Bread Recipes Menu Copyright ©1998. Creamed * Tb Sugar Tb Onion. (Standard bread dough feeling). or arrange in a round shape on a greased cookie sheet. Dissolve yeast in warm water. Tony van Roon http://www.ca/~mec1995/recipes/breads/dillbred. Punch down and put dough in a bread pan. Let rise again.sentex. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Bake for 30 to 45 minutes at 350 degrees F. sprinkle well with salt. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Minced Tb Butter. bursh loaf with soft butter. Beat until well mixed and mixture is stiff but not heavy.htm[11-Sep-11 02:31:08] . While warm.
Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils.sentex. Let rise until double in bulk. Bible Bread This is what is called "breaking the bread". shape and place in greased loaf pans. Knead on floured surface. A health food store is a source for several of these ingredients. oil and small amount of water. 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. Mix the other dry ingredients in separate bowl. Bake at 375 °F approximately 1 hour. then place in oiled bowl. Makes 4 loaves. Add yeast mixture. 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. Stir in 2 cups of mixed flour.html[11-Sep-11 02:31:14] . Stir in remaining salt and flour. Let rise. Biblical Bread Ezekiel 4:9. Return to Bread Recipes http://www. place in large mixing bowl with remaining water.Ezekiel 4:9. Blend lentils. Knead again.ca/~mec1995/recipes/breads/ezekiel.
Drain. Cover pans with towel. Reduce temperature to 375°F. Cover with cold salted water. sugar and salt in heavy small saucepan. perfect with Apple Butter. Butter two 6-cup loaf pans. adding more flour if stick. Return to bowl. Combine milk. then stir in. Force hot potatoes through sieve into large bowl. Position rack in lower third of oven and preheat to 400°F. Knead dough on generously floured surface until smooth and elastic. Whisk into potatoes. Let dough rise in warm draft-free area until doubled in volume. Transfer to racks and cool completely before serving. turning to coat entire surface.htm[11-Sep-11 02:31:20] . about 10 minutes. Cover bowl with towel. Mix in 4 cups flour.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. Tony van Roon http://www. Punch dough down. Let dough rise until level with tops of pans.115°F).sentex. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. Sprinkle yeast over mixture.l Add dough. stirring to dissolve sugar. Cover and let rise until doubled in volume. Cool in pans 5 minutes. transfer to prepared pans. Let cool to warm (105 . Bake until loaves are rich golden brown and sound hollow when tapped. Place bread in oven.ca/~mec1995/recipes/breads/farmbred. Grease large bowl with 2 Tbs butter. They are even better the day after baking. Knead until smooth. Back to Bread Recipes Menu Copyright ©1998. about 1-1/2 hours." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Punch dough down. about 45 minutes. about 30 minutes. about 1-1/2 hours. Shape each piece into loaf. using remaining 2 Tbs butter. Simmer until very tender. about 1 minute. 4 Tbs butter. Bring to boil. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. light loaves. Cut into 2 pieces. about 10 minutes.
Brush with melted butter. Bake at 350 °F. add the honey. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. Mix well.ca/~mec1995/recipes/breads/dresden.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Pour into a large mixing bowl. Add enough flour to make a soft dough. Turn out onto a lightly floured surface. salt. Add almonds. lemon peel. Sprinkle the yeast into warm water and let stand until dissolved. Place in a greased bowl. and orange peel in a bowl. Beat in eggs and dissolved yeast mixture. heat the milk and the butter until the butter melts. turn once to coat the top. lemon. cover. drained rum (reserve fruits). and almond extract. Roll each piece into an oval about 3/4 inch thick. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). cover lightly with wax paper.htm[11-Sep-11 02:31:34] . divide dough into 2 parts. Add the rum and let soak for 1 hour. Back to Bread Recipes http://www. and place in a warm spot until doubled in bulk. Drain and reserve the rum. 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. Cool to lukewarm. Dredge fruits in flour and add to dough. In a saucepan.sentex. for about 40 minutes.
use a rubber spatula to assist it occasionally. remove bread from pan.html[11-Sep-11 02:31:39] . 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. Select Light Crust setting and press Start. Add the egg mixture. combine all the dry ingredients except the yeast. Mix well with a whisk. then add them and your favorite herbs to create an onion/herb bread. sprinkle the yeast on top.sentex.ca/~mec1995/recipes/breads/glufree3. polenta meal. 3 Gluten Free Bread. allow them to cool. combine the eggs and water. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter.Gluten Free Bread. Variations: Substitute olive oil for the butter. In a separate bowl. Yield: 14 servings. rice vinegar. • After the baking cycle ends. 3 Basic Rice Bread. such as yellow or blue corn flour. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. Add the remainder of the dry ingredients. • Observe the dough frequently during the kneading cycles. and allow to cool 1 hour before slicing. • Place 1/2 of the dry ingredients in the bread pan. Saute some onions in the melted butter. If it does not appear to be mixing well. Return to Bread Recipes http://www. and salt in bread pan. 3. or soy flour. beat lightly. melted butter. place on wire rack. Add 1/4 cup grated cheddar cheese. • In a large bowl. Stir with a rubber spatula.
Beat until smooth and set aside for 10 minutes. Sprinkle yeast over top and set aside to proof. • In a small saucepan. Stir well. Stir mixture into dry ingredients.ca/~mec1995/recipes/breads/glufree4. dissolve the sugar in warm water. • Knead until soft. 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. 4 Makes 1 loaf. Return to Bread Recipes http://www.html[11-Sep-11 02:31:43] . combine 1 cup water and tapioca. Whisk together the tapioca and raised yeast. Remove loaf from pan and cool on a wire rack. Reserve. sift together bean flour. • In a large mixing bowl.sentex.Gluten-Free Bread. and turn into prepared loaf pan. about 10 minutes. Bring to a boil and cook for 1 to 2 minutes. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. and salt. baking powder. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. • In a small bowl. cornstarch. Slice to serve. 4 Gluten-Free Bread. until thickened and clear. May freeze in an air-tight container for 30 days.
Pre-heat oven to 375°F.. 1/2 cup whole-kernel stone ground cornmeal 1/2 cup all purpose flour 1/4 cup wheat flour 2 level tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 to 1/3 teaspoon baking soda 1/3 cup vegetable oil 1 egg 2 tablespoons melted fat(see below) 3/4 to 1 cup buttermilk(*) In a 9" cast iron skillet. (*)If real buttermilk is not available. Not to be arrogant or anything . So here. sloppy mix. Bake fifteen minutes(**). (Not that being raised on the stuff would have anything to do with that opinion. 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.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. melt 2+ tablespoons of fat (Crisco.sentex. Back to Bread Recipes http://www.. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. mix in egg and buttermilk to make a goopy.. etc). Well.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. coming from a southern Indiana family. I have some experience with this stuff. I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Turn out onto a warm plate and serve. bacon fat.ca/~mec1995/recipes/breads/corn4. Mix dry ingredients together..-) but this is the only cornbread I've ever had that is even worth eating. and pour into (slightly) warm skillet.htm[11-Sep-11 02:31:48] .
egg. Geary. and milk. Sift flour.htm[11-Sep-11 02:32:03] . Bake in moderate oven (400 F) about 1 hour. Add to first mixture. Pour into well-oiled loaf pan. and sift with baking powder and salt. Mix thoroughly. well beaten cups flour tsp baking powder Combine grapenuts. George Hale. Makes 1 loaf. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Back to Bread Recipes Menu Copyright ©1998.sentex. add sugar. Let stand 1/2 hour. OK". Tony van Roon http://www. measure.ca/~mec1995/recipes/breads/grapnut.
sharp cheddar cheese ---. One loaf makes about 8 servings. Place casserole.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. corn. fresh or canned 4 oz.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. Mix thoroughly.usually 40 to 50 minutes.htm[11-Sep-11 02:32:14] .sentex. pie . Cut into fairly thin. It should have the consistency of southern cornbread. but it is best not to serve it cold. Sprinkle grated cheese over top and decorate with pimento strips. Bake until a knife lightly pushed in center comes out clean and dry. If it seems to runny work in 1 or 2 tbsp. Do not brown. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. In large mixing bowl. Set aside. baking soda. diced cheese.) It stores well tightly wrapped in the refrigerator.ca/~mec1995/recipes/breads/inca. moderately runny but not down right liquid. Back to Bread Recipes http://www. Preheat oven to 400 degrees F. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. white cornmeal. butter into an 8 inch diameter baking casserole. Smoothly blend 1 cup white cornmeal. Rotate and tilt casserole to coat inside. heat in oven no more than 4 to 5 minutes to avoid browning butter. beat milk and eggs. (You can let the bread cool to room temperature.shaped wedges. can whole-sweet red pimentos. smoothing it level. Put remaining 2 Tbsp. Give butter in casserole a final swizzle. melted butter. salt. exactly in center of oven. melt 6 Tbsp. chopped red pimento. Do not cover. butter over low heat. Serve at once. chillies. then pour in batter.
Bake in pre-heated 375 °F. buttermilk and water until very warm (125 °F. o o o o o o o o o 1 cup All Purpose Flour 2 tablespoons Sugar 1 package RapidRise Yeast (equal to 8 gram) 3/4 teaspoon Salt 1/2 teaspoon Baking Soda 1 cup Buttermilk 1/4 cup warm water 3 tablespoons softened butter 2 1/4 cups Whole Wheat Flour Combine all dry ingredients in a large bow. Stir liquids into dry ingredients. oven for about 35 minutes or until done. adding more wheat flour if necessary. draft-free place. Place in 9-inch pan.). and let rise until doubled in bulk for about 45 minutes in a warm.ca/~mec1995/recipes/breads/irish. Stir in enough whole wheat flour to make a stiff dough. Cover. Back to Bread Recipes http://www. Heat butter. Remove from pan and cool on wire rack.htm[11-Sep-11 02:32:20] .Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. cut a "X" in top of the dough (about 1/2" deep). No kneading required for this traditional Irish brown-soda bread. except the whole-wheat flour. With a sharp knife. the mixture will curdle so not to worry. Remove dough to lightly floured surface and form into a smooth 5-inch ball.sentex.
dissove yeast and then add sugar. Cover and let stand in a warm place for 4 hours. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. flour • 1 cup melted butter or shortening • 4 cups warm water • 2 tablespoons salt • 1 1/2 tablespooons sugar • 1 cake of yeast • 1/2 cup sesame seeds [optional] Method: • In a large bowl.Lahvosh (Pareg Hatz) . roll out the balls until they are the size of a 14" pizza pan. Then add flour and when moistened.html[11-Sep-11 02:32:24] .sentex. • Makes 18-20 Lahvosh's. add the butter and salt.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. with a small amount of the warm water. Return to Bread Recipes http://www. • On a floured board. Divide the dough into balls the size of two hands cupped together. Place the dough in the pan and slit the dough in several places.ca/~mec1995/recipes/breads/lahvosh. • Knead the dough until it is very smooth.
Combine and knead mixture for about 10 minutes.html[11-Sep-11 02:32:29] . Cool to lukewarm and mix in the flour and sugar to a paste. Cover and stand in a warm place until the mixture has fermented.sentex. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/maori. Shape into loaves or place the mixture into greased loaf tins. Fill with rewena and sprinkle baking soda over the top. 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. Bake at 450 °F (230°C) for 45 to 50 minutes.Maori Bread (Rewena Paraoa) Maori Bread (Rewena Paraoa) Ingredients for Rewena: • 2 cups all-purpose flour • 3 medium slices potato • 1 tsp sugar Method for Rewena: • Boil slices of potato with 1 cup of water until soft. adding a little water if the mixture is too firm.
• Makes 3-4 dozen. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. • Cover the dough and let rest for 10 minutes. Repeat until all the dough has been used. • Place on a lightly greased cookie sheet. Braid this by crossing one end over the other 3 times. depending on size of braids. baking soda and baking powder together and add to the mahdzoon mixture. Stir in the flour and knead for about 5-6 minutes.ca/~mec1995/recipes/breads/mahdzoon. Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. • Beat the butter.html[11-Sep-11 02:32:35] .Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread.sentex. Let rise for 15 minutes. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. made with yoghurt. Return to Bread Recipes http://www. and mix well.
soda. Serve hot. and salt. Mix well. peppers.sentex. eggs. Cover with remaining batter.htm[11-Sep-11 02:32:44] . onions. drippings.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. Brown meat and drain off grease. for about 45 minutes.ca/~mec1995/recipes/breads/mexcorn. milk. Tony van Roon http://www. Grease a 9 x 13-inch baking pan. and last add cheese. Add 1/2 batter then sprinkle on the meat. Back to Bread Recipes Menu Copyright ©1998. Cook at 350°F.
Grease baking sheets. Cover with plastic wrap. Add dough. about 30 minutes. Cover bowl with plastic.sentex. Bake until loaves sound hollow when tapped on bottom.htm[11-Sep-11 02:32:55] . Pull 2 opposite sides under to form oval. Mix in 1 cup oats. using wooden spoon.ca/~mec1995/recipes/breads/monastry. crumble into small bowl. Brush with glaze and sprinkle wit oats. If using cake yeast. kneading in allpurpose flour if sticky. 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 . Grease large bowl. turning to coat entire surface. about 30 minutes. about 45 minutes. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Let rise until doubled in volume. stir to dissolve. butter and salt.Monastery Oatmeal Bread Monastery Oatmeal Bread by Tony van Roon Makes 2 oval loaves Sponge: 1-1/2 2 1-1/2 1 1 1/2 Dough: 1 1/4 2 2-1/2 1 envelopes dry yeast or 1 1/2 cakes fresh yeast Tbs sugar or honey cups warm or lukewarm milk cup rolled oats cup bread flour or all-purpose flour cup whole wheat flour cup rolled oats cup (1/2 stick) butter. Back to Bread Recipes Menu Copyright ©1998. Gently turn dough out on lightly floured surface. Cut in half. Cover and let rise again in warm draft-free area until doubled in volume. about 30 minutes. Immediately transfer to racks and cool. Knead on floured surface until smooth and elastic. bread flour and whole wheat flour in large bowl. Tony van Roon http://www. Gently knead dough in bowl until deflated. Let rise in warm draft-free area until doubled. using serrated knife. Let rise in warm draft-free area for 1 hour. Place on prepared sheets seam side down. Preheat oven to 400°F. Let stand until foamy. Combine oats. For dough: Stir down sponge. Knead each piece into round.115°F) in small bowl. Add yeast mixture and whisk until smooth. Stir in sugar and lukewarm milk (95°F). Slash top of loaves.
Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F.ca/~mec1995/recipes/breads/monkey. I Monkey Bread. mix the sugar. nuts and cinnamon. After finishing the first can of biscuits.htm[11-Sep-11 02:33:01] .Monkey Bread. Repeat these steps for the next two cans of biscuits. o Open one can of biscuits and separate.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. it will stick to it and is hard to remove. drizzle a little melted butter evenly over the top of this first layer. If you leave the monkey bread in the Bundt pan much longer.sentex. In another bowl.oven for 30-35 minutes. Tony van Roon by Tony van Roon http://www. remove from the oven and let cool for a minute or two. then drop into Bundt pan. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. o Melt 1/2 cup butter (not the diet type!) in a bowl. then turn onto a plate and carefully remove the pan. Cut each biscuit into four sections and roll each section into a ball. Put each ball into the sugar mixture and coat. brown sugar. o When done. ---.
Monkey Bread. Tony van Roon http://www.ca/~mec1995/recipes/breads/monkey2. In large baggie. Bake 35 minutes at 350 degrees. Boil 1 minute. combine white sugar and cinnamon. Pour over biscuits. 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. Let stand 10 minutes before removing from pan. II by Tony van Roon Preheat oven to 375° F.sentex. Melt butter and brown sugar. Back to Pastry & Rolls Menu Copyright © 1996. II Monkey Bread. Shake biscuit pieces and line in greased tub or Bundt pan.htm[11-Sep-11 02:33:09] .
place on greased baking sheet. 1 Tbsp at a time. add more flour. Cool completely on a rack before slicing. Process 20 seconds to knead. Add yeast mixture. Remove plastic wrap. combine 3 cups flour. Preheat oven to 425°F. 1 hour.Muffuletta Bread Muffuletta Bread Makes 1 loaf. 5 to 10 minutes. combine water and sugar. Lightly grease a baking sheet. let rise until almost doubled in bulk. Form dough into round loaf about 10 inches in diameter.html[11-Sep-11 02:33:15] . If dough is too dry. turn to coat all sides. Cover very loosely with plastic wrap. Process until dough forms a ball. Cover bowl with plastic wrap. Bake loaf in center of preheated oven for 10 minutes. Lightly oil a large bowl. bake 25 minutes. Return to Bread Recipes http://www. Stop machine. draft-free place until doubled in bulk. processing just until blended. swirling to coat bottom and sides. Place dough in oiled bowl.ca/~mec1995/recipes/breads/muflet. 1 or 2 Tbsp at a time. punch down dough. check consistency of dough. Ingredients: 1 cup warm water (110°F. salt. Stir in yeast. Reduce heat to 375°F. about 5 seconds. It should be smooth and satiny. In a food processor fitted with the steel blade. If dough is too sticky.) 1 Tbsp sugar 1 pkg active dry yeast (about 1 Tbsp) about 3 cups bread flour 1-1/2 tsp salt 2 Tbsp vegetable shortening sesame seeds Method: In a 2-cup glass measuring cup.sentex. processing just until blended. Sprinkle top of loaf with sesame seeds. turn out onto a lightly floured surface. press seeds gently into surface of loaf. Let stand until foamy. about 1 1/2 hours. The loaf is done when it sounds hollow when tapped on bottom. Place rack in center of oven. and shortening. When dough has doubled in bulk. add more warm water. Let rise in a warm.
2-1/2 to 4 minutes. Place on baking sheet and bake until bread puffs and is lightly browned. Back to Bread Recipes http://www. Dough may be refriggerated at this point for baking later. Make a well in center and add remaining ingredients. Pat balls into thin circles about 6 inches in diameter. Cover with damp cloth and let rest 1 hour. Serve hot. When ready to bake.sentex. Pinch off pieces about the size of golf balls and place on large buttered pan.htm[11-Sep-11 02:33:23] . Mix until dough is somewhat sticky. preheat oven to 450 degrees F. add warm water if necessary.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. Turn onto floured board and knead until dough is elastic.ca/~mec1995/recipes/breads/naan.
Add to flour mixture.htm[11-Sep-11 02:33:27] . (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. except the cumming seeds. milk and yogurt until barely warm. Add water if necessary. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. turning once. Roll each ball to 1/8" thichness. Heat the oil in a pan. Divide into 20 small balls.sentex. Broil in oil. (Susheel) Naan 2. Let dough rest. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/naan2. beaten Mix dry ingredients. Mix the dough.Naan 2. Heat beaten egg. Add cumin seeds. kneading just enough to hold together. for 35-40 minutes in a warm spot. covered.
abut 10 minutes. Wrap in foil and freeze.) Back to Bread Recipes Menu Copyright ©1998. Set seam side down in 1 prepared pan. Butter large bowl. Knead dough 3 to 4 times. (Can be prepared 3 months ahead. make three to four 3/8-inch-deep slashes atop each loaf. Using razor blade. sugar and salt over water in large bowl. Tony van Roon http://www. turning to coat entire surface.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Add 5 cups flour to yeast mixture and stir to incorporate. Let stand in warm draftfree area until dough rises to top of pans. Rewarm in 350°F oven for about 20 minutes. about 10 minutes. Knead in remaining 1 cup flour. Brush each with glaze. Add dough. Cool completely. Generously butter four 18-inch baguette pans. about 1 hour. about 1 hour.htm[11-Sep-11 02:33:33] . Repeat with remaining pieces. Stir to blend. let stand until dissolved. Cover and let rise in warm draft-free area until doubled in volume. Divide evenly into 4 pieces. Punch dough down. Roll 1 piece into 7x15-inch oblong. Stir in another 1 cup flour. Serve immediately. Reduce oven temperature to 350°F.ca/~mec1995/recipes/breads/newfr. Continue baking until bread sounds hollow when tapped on bottom.sentex. Let stand 15 minutes at room temperature. Bake loaves 15 minutes. Preheat oven to 450°F. Roll up as for jelly roll. Let stand until foamy and proofed.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 . Turn dough out onto generously floured surface. about 30 minutes. Continue kneading until dough is very smooth and elastic. Remove from pans.
eggs and enough flour to make a batter (about 2 cups). sugar. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. cover with inverted mixing bowl. Stir in the milk. Punch down. Beat until dough is smooth and elastic. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Do not overbake or loaves will be dry.Nisu Bread Nisu Bread Makes 3 loaves. Add the butter. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Let rest for 15 minutes.sentex. Turn out onto floured board. Sprinkle with pearl sugar.ca/~mec1995/recipes/breads/nisu. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. salt. let rise again. Turn out onto a lightly floured board. Add about 3 cups of flour and beat well. Repeat for second and third loaves. Bake at 400 ° for 25-30 minutes. Ingredients: 2 pkgs. Glaze loaves with a mixture of beaten egg and milk. Knead until smooth and satiny. crushed loaf sugar (sugar cubes) and or sliced almonds. Dough should be smooth and glossy in appearance. Let rise until puffy (1/2 to 1 hour). cardamom. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. divide into 3 parts. cover lightly and let rise in warm place (about 85°F) until doubled.html[11-Sep-11 02:33:41] . active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. beat until dough looks glossy again. Return to Bread Recipes http://www. Add remaining flour 1 cup at a time until dough is stiff. and divide each part into three. Place on lightly greased baking sheets. Place in a lightly greased bowl. turn dough to grease top.
They are usually made New Year's eve (or even during the day) and for the Dutch. 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). Works for me. or are short. The consistancy of the dough batter should be something like thick porridge. The fully soaked raisins/currants. apple at room temperature (before peeling). My stove burner setting (electric) is about 6 to 6. Like.. add beer. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. Add the raisins/currants and the lemon rind (or even orange peel).htm[11-Sep-11 02:33:49] . Add the eggs and part of the 'hot' (not boiling!) milk. Hollandse Boterletter. Let cool a bit first. Boter Letter. Check a couple for consistancy until you get the hang of it. Put a piece of bread crust in the oil to check if the oil is hot enough. Mix well. not very appetizing while eating so remove them. grated (optional) 1 Preparation: Make sure everything is warm. Put the flour in a large bowl. I have a plastic pail which I use only for yeast recipes.5 setting.Olie Bollen. Let rise for 60 minutes on a draft free spot. Dutch.ca/~mec1995/recipes/breads/oliebol. will provide moisture and keep the oliebollen fresh for several days. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. So only fry as long as needed. wash the currants and raisins and then soak in hot water for 1 hour. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite.sentex. If you don't have (enough) yeast. Add the rest of the milk and mix well. finely chopped 1 2% milk. together with the apple. 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.=) Serve with powdered sugar (icing sugar) sprinkled on top. Some of the raisins still have stems on them. Oil temperature should be about 'medium-high'. put the eggs in warm tap water for 10 minutes.. I microwave the milk until it is hot (probably around 50°C). hot (see Preparation) 2-1/2 to 3 cups Lemon rind. If 'blue' smoke is coming from the oil it is definately too hot. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Kerst Stol. Use your own judgement. . Something like a very fluffy ball-like raisin-bun deepfried in hot oil. hick.. If you fry the oliebollen too long they become hard the next day.. add salt and yeast and mix well. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.
Tony van Roon http://www. Especially stale walnuts will leave a bitter after taste. Set aside to cool and then add to sugar/butter mixture. Bake for 1 hour. In a seperate bowl mix the dates. Beat in egg and set aside. orange juice and rind. baking soda. or until a skewer comes out clean. water.ca/~mec1995/recipes/breads/orangedn. Makes 1 loaf Back to Breads Page Copyright ©1998. keep in mind that pecans are a little bit harder than walnuts.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. Pour into a large greased loaf pan. Cream sugar and butter together. Mix remaining ingredients and add to wet mixture. Also.htm[11-Sep-11 02:33:55] . It is important that the pecans and walnuts are fresh and not stale.
Pat the top of the filling. Let rise double.sentex. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Place on greased baking sheet.Pagach. Allow to rise double in bulk. Place dough on countertop. Ukrainian Potato Bread Ingredients: 2-1/2 cups flour 1 cup warm water 1 pkg yeast 1/2 teaspoon salt 1 lg onion peeled and sliced 1 med head cabbage. 9 x 12 inches. Return to Bread Recipes http://www. Drain off any excess oil. Place cooled filling on one side inch margin from the edges. Bake at 400°F for 30 minutes or until golden brown. Ukrainian Potato Bread Pagach. add salt and 2 1/2 cups flour and knead smooth and elastic.html[11-Sep-11 02:34:04] . Roll out dough into an 18 of rectangle. Punch down dough and divide into 2 parts. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Fold the other half of you have a turnover. Carefully pinch edges together. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. adding more flour as needed. cover with stainless steel bowl. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Saute onion in oil until soft.ca/~mec1995/recipes/breads/pagach.
sugar.ca/~mec1995/recipes/breads/perdu. milk. Heat the butter and oil in a heavy frying pan. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Sheila Ainbinder -. 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. Mix well. lemon zest.sentex.htm[11-Sep-11 02:34:10] . also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. orange flower water. Fry the bread until golden brown on both sides. French Toast. Dust with powdered sugar and serve with warm cane syrup.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. Soak the bread in the liquid mixture.Pain Perdu. Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. brandy and nutmeg in a bowl.
Dust the entire plate with powdered sugar. orange juice. melt 2 tablespoons of the butter. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. set aside.sentex. • Stir in the maple syrup and bring the liquid up to a simmer. • Lay the pain perdu on a platter. stirring constantly. peeled and sliced.Pain Perdu. French toast Pain Perdu. heat 2 tablespoons of butter. • Remove the pan from the stove and add the rum. Spoon the warm sauce over the pain perdu. Fry in the butter until golden brown. Yields: 6 servings. • In a nonstick sauté pan. • Repeat until all the butter and bread is used. Add the bananas to the pecan mixture and warm slightly.html[11-Sep-11 02:34:17] . coating evenly.ca/~mec1995/recipes/breads/perdu2. and vanilla. French toast French Toast yes. Carefully place the pan back on the stove and flame the sauce. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. to dissolve the sugar. Dip 2 slices of the bread into the egg-milk mixture. milk. Return to Bread Recipes http://www. 2 or 3 minutes on each side. 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. cinnamon. whisk the eggs. • Add the pecans and sauté for 4-5 minutes. Remove the sauce from the heat. sugar. orange zest.
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. and vanilla in a mixer bowl and mix with the paddle until blended. Change to dough hook and knead at medium speed until soft. Add the flour and reserved raisin water and stir until smooth. Heat oven to 400°F. 8 to 10 minutes). sponge. and smooth except for a few blisters. Cool on racks. sugar. eggs. about 45 minutes.html[11-Sep-11 02:34:26] . Cover with plastic wrap and let rise until doubled. Place the flour. 3 to 4 minutes. Add the raisins to the dough in 1 or 2 additions by flattening the dough. Bake 18 minutes. Dolci type Panini Bread. grated lemon & orange zests. and rolling up the dough. Pat the raisins dry and toss with 1/4 cup flour. Place the rolls on lightly buttered or parchment-lined baking sheets. patting the raisins over the surface. 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. Place the dough in a buttered bowl. Return to Bread Recipes http://www. Cut the dough into 16 to 18 pieces and roll each piece into a ball. let stand until creamy. springy. Cover with a towel and let rise half their original volume.ca/~mec1995/recipes/breads/panini. The rolls should double in size and puff up into fat buns as they bake. knead until soft. about 1 hour. cover with plastic wrap. Stir the yeast into the warm milk in a small bowl. drain but reserve 1/4 cup of the water. Add the butter and mix thoroughly. (Or by hand.sentex. springy. egg yolk. about 10 minutes.Panini Bread. salt. Italian. and let rise until doubled. and very smooth. 20 to 30 minutes.
Spray 4 pie tins with vegetable oil spray(any kind). With hands lubricated with oil. salt and Crisco. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour.sentex. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Armenian Flat Bread Peda. Divide dough into four parts. Return to Bread Recipes http://www. spread dough out evenly in each pan. Cover each pan and let dough rise again.ca/~mec1995/recipes/breads/peda. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Add sugar. Gradually add flour and mix well.html[11-Sep-11 02:34:31] . 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. Cover dough and let rise until double it's size.Peda. Peda Bread.
htm[11-Sep-11 02:34:39] .sentex. and let rest for about 30 minutes. Knead each ball for 1 or 2 minutes. Let them cool--rewarm them for serving. Continue the process until all the breads are baked. stir and set aside to proof. place in a greased bowl. Turn out onto a lightly floured board and knead for 10 minutes. add the remaining 1-1/2 cups of water. place 2 of the circles on each sheet. Place 1 cookie sheet on the lowest rack for 5 minutes. this recipe is not my own.very hot for these little breads. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. cover and let rest for about 30 minutes. In a large mixing bowl.ca/~mec1995/recipes/breads/pita. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. and the yeast mixture. The (preheated) oven is set fpr 500 °F. you will bake the remaining Pita. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. salt. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. or freeze them for future use. Mix the yeast in 1/2 cup of the warm water. but therein lies the secret. the oil. turning once to coat the top. Then stir in 5 cups of the flour. remove from oven. -. add the honey. When they're done. When kneading is finished. Dust the cookie sheets with cornmeall also in between baking Pita's. place the next tray on the bottom for its 5-minute. cover. 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. adding the additional cup of flour if the dough gets too sticky. 1 cup at a time. mixing vigorously with each addition. Back to Bread Recipes http://www. Do not open the oven during this first baking. shaping each piece into a ball. Punch down on floured surface. Dust 2 baking sheets with cornmeal. Shape into a ball. The breads will puff up and be lightly browned when they're done. high heat and remove the first ones to a wire rack to cool. the dough should be smooth and eleastic. After 5 minutes. Using a floured rolling pin.
ca/~mec1995/recipes/breads/poori.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Heat to 375 °F.Whole Wheat Indian Bread Poori .htm[11-Sep-11 02:34:46] . about 20 seconds. Cover. Knead dough on lightly floured surface 2 minutes. Divide dough into 8 pieces. Turn and cook until light brown. Transfer to paper towels using slotted spoon. dough will sink to bottom. dusting with flour to prevent sticking. Back to Bread Recipes http://www.sentex.Poori . Pour oil into wok or medium saucepan to depth of 3 inches. Roll 1 piece into smooth ball (keep remainder covered with towel). Cover and let rest 15 minutes. gently press in center with back of slotted spoon until bread puffs. When dough starts to rise. Place on platter and serve immediately. Add 1 dough round to oil. Keep warm while cooking remaining dough. Repeat with remaining dough. Dust generously with whole wheat flour and roll into 5-inch-diameter circle.
ca/~mec1995/recipes/breads/pulla. Let rise in warm place. Bake in moderate oven. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Add cardamom and enough flour to make a soft dough. Cool. about 45 minutes. salt and some of the flour. stir until dissolved. Braid strands to form a loaf. approx.html[11-Sep-11 02:34:52] . 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.sentex. 350°F about 30 minutes or until golden brown. shape each into a long strand. Beat 1 egg and sugar together.Pulla. Cover. Add lukewarm milk. Punch down. add milk mixture. Brush with slightly beaten egg. Let rise again until doubled in size. 85°F until doubled in size. Sprinkle with almonds. Knead until dough no longer sticks to sides of bowl. Cover. Add butter. Return to Bread Recipes http://www. Stir to mix. Divide into 3 equal parts. Coffee bread from Finland Pulla. Makes 1 loaf. Knead vigorously until thoroughly mixed.
Although I don't recommend using that much. for 50 minutes Relax. and says the reason she works out is so she can eat it without too much guilt. you don't need all of it.berkeley. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. but some is necessary) Bake at 350° F. Grease three 6x3" loaf pans..ca/~mec1995/recipes/breads/radiobb. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. so.sentex..edu Back to Bread Recipes http://www. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter.htm[11-Sep-11 02:34:58] . Do not be fooled by its simplicity.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. 1/4 cup of less should be plenty. Mix flour and sugar with a wooden spoon Add first beer 1/3 at a time Turn batter into the three loaf pans Drizzle butter over tops (again. but that's what the original recipe calls for. and to her by her mother.. My girlfriend loves it.
Roll each half in a rectangle to fit your bread pan. Cut the apple in little pieces. Cover and let rise again until double in bulk. raisins. Add the warm water. Stirr in the currants.) 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. Place each half in a greased and floured loaf pan. and yeast with the flour. and lightly knead it again for about 1 minute. Mix the salt. Back to Bread Recipes http://www.htm[11-Sep-11 02:35:03] . 30 minutes. approx.ca/~mec1995/recipes/breads/raisin-4. Knead on a floured surface or countertop until smooth for about 10 minutes. Add the creamed butter/sugar mixture to the flour. Remove from pan and cool on wire rack.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. Put the dough mixture in a lightly greased bowl.sentex. Bake at 350 °F for 35 minutes or until done. Punch the dough down. Devide in half. Cream the (softened) butter with the sugar. 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 eggs. and the apple pieces. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk.
Cover. Sprinkle in the yeast. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. Punch dough down. Gives a nice look to a slice. stir until disolved. Add remaining water.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. cut in small pieces. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. you can substitute with applesauce. sugar.ca/~mec1995/recipes/breads/raisin-5. Place in a greased bowl. Place. Let cool to room temperature. mashed potatoes (or applesauce). It is obvious that the apple and egg should be at room temperature. Roll each half to 12x7 inch rectangle. divide in half. let rise again in warm. Knead on lightly floured surface until smooth and elastic. salt. about 6 to 8 minutes. Remove dough to lightly floured surface. butter. and enough remaining flour to make a soft dough. Cover. let rise in warm and draft free spot until doubled in bulk. seam sides down. I found that when using 2 eggs the bread becomes a bit dry the next day. Pinch seams and ends to seal. about 1 hour.sentex. The one cup of water changed to 1-1/2 to 2 cups hot tap water. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. * Use tap-water or water reserved from boiling potatoes. If you like. to keep the bread moist. Works well. Back to Bread Recipes http://www. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. raisins. Beginning at short end of each. for 35 minutes or until done. I also started adding half an apple. about 1 hour. Remove from pan and cool on wire rack. roll up tightly as for jelly roll. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. and 2 cups of flour. Bake at 350 °F. turning to grease the top. Stir in egg. blend well.htm[11-Sep-11 02:35:16] . draft free place until doubled in size.
Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . sirup. Cover and let rise until double in bulk. and yeast which has been softened in lukewarm water. Stir until blended.ca/~mec1995/recipes/breads/oatsbred. Pour into well-oiled pan. Allow to stand 1 hour. then beat thoroughly. salt. Tony van Roon http://www. flour.htm[11-Sep-11 02:35:23] .1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk. Add cooking oil.sentex. Beat thoroughly. Pour over rolled oats. Allow to rise until double in bulk. Back to Bread Recipes Menu Copyright ©1998. Bake in moderate oven (375°F) about 45 minutes.
Specialty Bread King's Bread. orange peel and lemon rind. Moisten the tope with a brush dipped in remaining egg. sugar and salt with milk and cook over moderate heat for about two minutes. then form into a ball. add the dough which has fermented. Cover with napkin and let stand in a warm place until it is twice its original size. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. Knead. Dissolve yeast in lukewarm water and pour into center of mound. Knead well. Add two eggs and the orange blossom water. mixing it a little at a time with the flour. Shape dough into a large circle with a hole in the center. Yield: one very large ring or twelve to fifteen servings. chopped 1 candied orange peel. exclusively for January 6. add citron. Return to Bread Recipes http://www. When the dough is smooth. Bake at 400°F for thirty minutes or longer. Mix thoroughly with the flour and when lukewarm. Place in a greased pan. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. sprinkle with sugar and dot with small pieces of additional citron. adding the rest of the milk mixture and two more eggs. cover with napkin and allow it to stand twenty-four hours.ca/~mec1995/recipes/breads/rosca. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size.html[11-Sep-11 02:35:32] . Make two incisions forming a cross on the top of the ball and place in a floured bowl. chopped 1 lemon rind.Rosca De Reyes Bread Rosca De Reyes.sentex. 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. Mix butter.
this sponge should be the consistency of cake batter. o Scald milk and cool to lukewarm. o Add boiling water and stir until salt has dissolved. Brunk. remaining salt and 5 cups of flour. the sugar and the corn meal over the potatoes. Add to it the soda. Mrs. Tony van Roon http://www. VA. add shortening. This requires about 1-1/2 hours. Back to Bread Recipes Menu Copyright ©1998. Stir until ingredients are well blended. G.ca/~mec1995/recipes/breads/saltrb.sentex. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. Elida.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. 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. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Set mixture in a warm place and let rise until light and full of bubbles. o Let rise until light. Allow mixture to stand at room temperature from noon to the following morning.htm[11-Sep-11 02:35:38] . o Bake at 350°F for about 1 hour. o Then drain off liquid. Sprinkle 1 tablespoon salt. Wayneboro.H. o Kneed for 10 to 12 minutes and shape into several loaves.
If it isn't light in texture. in a warm place. 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. then cool on rack. Tony van Roon http://www. Reduce the heat to 350°F and bake 25 to 30 minutes more. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth..Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. Keep water warm this full length of time. Back to Bread Recipes Menu Copyright ©1998.sentex.htm[11-Sep-11 02:35:42] . Watch it for if it gets too high. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Bobbs-Merrill Co. it may sour. but not stiff. Preheat the oven to 400°F and bake the bread 10 minutes. Test for doneness. 90 to 95°F. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. cover and let rise until it has doubled in bulk. it is useless to proceed as the bread will not rise properly. covered. By then it would be light and have a number of small cracks over the surface. until bubbles work up from the bottom.ca/~mec1995/recipes/breads/saltcb. Rombauer & Becker. until it ferments. 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.
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
baking powder. Cut the butter into small pieces and drop into the flour mixture. 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. Meanwhile. Spoon into the loaf pan and bake for about 1 hour 15 minutes. Combine the flour. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Back to Bread Recipes Sunday Loaf http://www.ca/~mec1995/recipes/breads/sunday. or until a straw inserted into the center comes out clean. Stir with a fork to mix all dry ingredients well. continue stirring until dissolved and blended. Stir and bring to a simmer. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack.htm[11-Sep-11 02:36:23] . and salt in a large mixing bowl. whisk until the mixture is blended smooth. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. sugar.sentex. add the jam or preserves and milk. and jam in a pan.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. sugar. Grease a 9x5x3-inch loaf pan. Using your fingers or a pastry cutter. make the glaze by combining the butter. Beat the eggs well in a small bowl.
sentex. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. Beat well. Stir in the rye flour gradually. mixing with each addition until all 3 cups are stirred in. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. but it looks better if baked as so called free-loaves. Punch down. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. butter. Cool to lukewarm. In a cup or bowl. Back to Bread Recipes by Tony van Roon http://www. Then gradually add the white flour to make a soft dough.ca/~mec1995/recipes/breads/limpa. Or bake in the normal baking pans if you like. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. Shape as desired--oval. knead the dough for about 10 minutes. Add a bit more white flour if the dough is too sticky. dissolve the yeast in the ½ cup of warm water and add to the first mixture. Cool on wire racks.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. On a lightly floured board or countertop. Place in a greased bowl and turn once to coat the top. then stir in the honey. round or square--and place on greased baking sheets.htm[11-Sep-11 02:36:32] . Bake at 400 °F. and salt.
then let rise on a draft free spot for about 45 minutes. orange rind and seeds. dusted with cornmeal. Stir in the molasses. 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). Shape the dough into two slightly flattened ovals and put on a greased baking sheet. Mix all ingredients together until smooth. Make four ¼" deep diagonal cuts in the top of the loaves.htm[11-Sep-11 02:36:38] . just leave it out or replace with something you like. Leave the dough in the bowl and cover the bowl with plastic wrap. Bake in preheated oven at 375 °F for about 35 minutes. Knead by your own method or use a dough kneeder. Enjoy! NOTE: If you don't like the taste of anise. The breads will shrink a little from the sides of the pan when they are done. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking.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. or sound hollow when you tap on top of the bread. then stir until dissolved.ca/~mec1995/recipes/breads/swed-rye. If the dough is sticky or too soft. Let rest for a minute. Add the flours and butter.sentex. Back to Bread Recipes http://www. add a little more flour. sugar.
shredded Method: •1 Combine the cornmeal. Combine the remaining ingredients and add to the first mixture. Return to Bread Recipes http://www. baking soda and baking powder. salt.sentex. pepper. Blend only until mixed.ca/~mec1995/recipes/breads/texmex. sugar. Bake in an iron skillet if you have one. •2 Place mixture in a 10-inch greased baking pan. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. do not overmix. flour.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.html[11-Sep-11 02:36:48] .
ca/~mec1995/recipes/breads/raisin6.html[11-Sep-11 02:37:04] . Add ingredients in order given.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.sentex. 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...
Lightly oil hands and counter top and mold dough into 4 loaves. If you're kneading the bread by hand the dough has to be double. Back to Bread Recipes http://www. When dough has increased by one-third (or double if kneaded by hand). and oil.sentex. Blend in mixer on low speed until thoroughly mixed. Remove the breads from pans when they're done and cool on wire racks.ca/~mec1995/recipes/breads/wwbread. In a mixer bowl. Preheat oven to 350 degrees F. 1 cup at a time. honey. bake for 40 to 45 minutes or until loaves test done.htm[11-Sep-11 02:37:20] . #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water.100% Whole Wheat Bread 100% Whole Wheat Bread. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Add the remaining 5 to 6 cups of flour. Add the yeast mixture. Put into 4 large breadpans that have been greased with a solid shortening. Cover and let rise in a warm place until the dough has increased by one-third in bulk. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. water. combine 7 cups of the flour with the salt. Knead for 10 minutes on low speed. Sprinkle the yeast on top. Do NOT stir! Set aside. until the dough is the consistency of cookie dough.
and 4 cups of flour. cover with a towel. * Modified for regular milk from non-fat dry milk.sentex. (cover with aluminum foil the last 10 minutes to prevent burning). especially electric ovens. Set aside to proof. In a large bowl. Preheat oven to 400 °F. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. Place the dough in a greased bowl. Then divide in half and form 2 loaves. milk. Back to Bread Recipes http://www. This recipe was original posted with two large eggs and I have modified it for 1 small egg. put butter or oil.ca/~mec1995/recipes/breads/wwbread2. Remove the breads from pans when they're done and cool on wire racks. Then bake for about 35 minutes or until done. I use the regular 2% kind. Add the boiling water and stir. egg. I put a cup with water in the back corner of the oven which really helps the baking process. Bread will sound hollow when tapped with fingers. turn once to cover the top. spoon. punch down.htm[11-Sep-11 02:37:56] . Turn out onto a lightly floured surface and knead for about 10 minutes. can be made without egg. Tip: With all bread baking. Place in greased bread pans. molasses. Turn out onto floured surface. or mixer. and most others. Let cool to lukewarm. and knead for a about 2 minutes. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Add the yeast mixture. Beat with a whisk. Add enough flour to make a soft.Whole Wheat Bread II Whole Wheat Bread. workable dough. ** This bread. and salt. Cover with the bowl and let it rest for 10 minutes. #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. cover and place in a warm spot to rise double in bulk for about 1 hour.
grated rind from 1 lemon 1 egg . If the yeast is foaming you can proceed with the recipe.Kerst Stol(Dutch) . Neither I or my family like fruitmix so we never use it. like cranberry. http://www. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. cranberry. or orange. Dissolve the sugar into the warm water. don't worry about it. It also keeps in the refrigerator for about a year.sentex. So. by Tony van Roon Makes 1 very large.yellow (golden) raisins 50 gram . apple. your yeast is no longer good and needs to be replaced. seedless (about 1-1/2 cups) 50 gram . and the 25 grams yeast (3 packages).ca/~mec1995/recipes/breads/stolle.REAL (no-salt) butter 150 ml . I find it much easier to work with.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram .large 8 gram . quick-dry-yeast is in. (about 1 cup) 200 gram . Substitute the 50 grams fruitmix for something else of your choice. 2 TBSP white sugar.dark brown sugar (1/2 cup) 150 gram .fruitmix (optional) (use apple. Then drain and dry everything with tea towels or paper towels and set aside. Proof the yeast first: 1 cup water. or 2 large loaves 150 grams is approximately 1 cup 500 gram .salt (1/4 tsp) 100 gram . Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. sifted (about 3-1/2 cups) 25 gram . Heat the water to about 100 °F. Wash the raisins and the currants and let it soak in hot water for 10 minutes. I use chopped up apple myself because it keeps the bread moist after baking. or 1-1/2 cups) 150 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. instead) 1 lemon .Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) . etc.raisins (Thompson).all purpose white flour.2% warm milk (about 4 oz. If not.currants.htm[11-Sep-11 02:38:21] . If you don't have lemon-rind you can leave it out.Christmas Bread(English) Family recipe since 1975.
Mix it using your hand. brush the top of the Weinacht Stolle with a bit of melted butter (See 'Optional' below) and give it a light dusting of icing sugar and garnish with a red flower or something. and the optional fruitmix. Let it rest for about http://www. 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. Mix the dough with the currants. Don't make it too dry.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. add the egg and yeast mixture. (NOTE: it is difficult to really specify. Optional: (Instead of brushing with water and melted butter) before baking. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. lemon rind. Add more milk (or flour) as needed. the lemon rind and halve of the lemon juice. 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. Then bake as stated above.sentex. It is really easy. fluffy and not too sticky. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. Let it rise again on a draft-free spot for another 45 minutes.ca/~mec1995/recipes/breads/stolle. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. A couple of minutes before the end of the baking time brush the top with water. Add the egg. 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. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. If you can. Use whatever amount you feel is right for your bread or about 1-inch diameter. Almond Paste: Also an old family recipe.) Moisten the edges of the oval shaped dough with a bit of water or milk. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. Mix the sifted flour with the salt. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. in grams. brown sugar (you can use white sugar if you wish). Put the second rack with the bread just below the middle of the oven. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. Or use this as a base to make Marzipain. After the 20 minutes. Put one rack all the way at the top of the oven covered with a cookie sheet or aluminum foil to prevent the top from burning. how much almond past to use. Bake with the top of the bread just below the middle of the oven (if possible. About 10 minutes before serving. This recipe is for one large bread or two smaller ones. don't worry about it). Starting in the middle of the flour. and lemon rind in a large bowl. 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. Unless a real dough-kneader is used (like KitchenAid). A bit sticky is fine. and bake for another 10 minutes. Knead until the dough feels smooth. if not. mix the dough preferable by hand. raisins. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. Mix thoroughly with the sugar. Flatten the dough to an oval shape and about 1 inch thickness. A bit thicker is okay but not thinner or the dough mixture will not rise properly. it is the only way to 'feel' the consistency of almond paste. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine).Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot).htm[11-Sep-11 02:38:21] . try to make the almond paste yourself instead of the store bought crap.
Personally. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). so watch it! Give the sugar another 10 minutes to absorb the fluids. However. Back to Bread Recipes Copyright © 1975 .ca/~mec1995/recipes/breads/stolle. This will happen faster than you think. If you have almond paste leftover. and by family tradition.Weinacht Stolle (Christmas Bread) 10 minutes.htm[11-Sep-11 02:38:21] . 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. by Tony van Roon http://www. Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds. dry is good but not so dry that it crumbles and not stick together. Just add 1 spoon at a time until the paste is firm. Don't make the mixture too wet with the lemon juice. Then start kneading it again with your hand until it is firm.sentex. use it to make Marzipain. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days.Traditional family recipe.
Punchy dough down and knead on lightly floured surface until smooth. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. about 2 hours. turning to coat surface. Let rise at room temperature 8 hours.) Grease large bowl and add dough. Pat each into 4x7-inch rectangle. starting at one long side.sentex.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. Tony van Roon http://www. (Dough can also be mixed and kneaded by hand. spacing 3 inches apart. Pinch seams to seal." 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. Roll up jelly roll fashion. about 45 minutes. Let rise until almost doubled in volume. then drain it and put it in the oven with the bread to create steam. Divide into 12 pieces. Back to Bread Recipes Menu Copyright ©1998. about 35 minutes. stir to dissolve.ca/~mec1995/recipes/breads/fr1-bred. Cool on racks before serving. Arrange seam side down on prepared sheets. Bake 10 minutes. Punch dough down and knead on lightly floured surface until smooth. about 3 minutes. 4 cups flour and salt and beat until smooth. Make 3 diagonal slashes in loaves. Add remaining water. about 8 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Mix until smooth and elastic. turning to coat entire surface. Brush with egg glaze. Grease baking sheets and sprinkle with cornmeal. about 2 minutes. Remove brick from water and place in oven. Return to greased bowl. adding more flour if necessary. This gives the loaves a firm crust.htm[11-Sep-11 02:38:25] . Cover with damp towel and let rise in warm draft-free area until doubled in volume. about 2 minutes. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Let stand 5 minutes. Cover with damp towel. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Preheat oven to 475°F.
Cover with a piece of butter wax paper. free from drafts. Knead well. In a large mixing bowl. golden brown crust. pour in 1-1/2 cups of tepid water. Turn out onto a lightly floured board. Add 1/2 teaspoon of honey and stir. until doubled in bulk (about 1 hour). Cover and set aside until it foams and doubles in volume. Preheat oven to 350 °F. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Back to Bread Recipes http://www. tapering at the ends. until the dough is smooth and elastic. cool on wire racks. Shape the dough into a ball and place in a warm.htm[11-Sep-11 02:38:28] . then knead each piece well until all the air bubbles have been worked out. Cover lightly with a towel and set aside in a warm place.ca/~mec1995/recipes/breads/raisin-1. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. When done. Cover mixture and let stand for a few minutes. mixing well after each addition. Before putting the loaves in the oven. Add more flour until a stiff dough is formed. greased bowl. using only enough additional flour to knead into the dough if it becomes too sticky. 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. about 8 to 10 minutes. slash each one diagonally 1/4 inch deep about 2 inches apart.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. Turn dough out onto a lightly floured board and divide it in half. Before shaping the loaves. then add the honey and salt. kneading them right into the dough. add 1/2 cup of the drained raisins to each of the balls. and beat in 2 cups of the flour.sentex. Now shape into 2 long loaves. Add the foaming yeast mixture. Bake for about 40 to 45 minutes for crusty loaves.
oven. Mix sugar with beaten eggs.htm[11-Sep-11 02:40:35] . Sift the flour.ca/~mec1995/recipes/breads/corn9. 450 °F. Add melted butter and milk. salt.sentex. baking powder and cornmeal together.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F. Beat-up very quickly and bake in a large buttered pan in a very hot. Return to Bread Recipes Menu http://www.
and eggs. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Serve cold with cream cheese. if desired. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. Fold in the nuts.ca/~mec1995/recipes/breads/fiddles. Bake for 1 hour at 325°F. until golden brown.htm[11-Sep-11 02:40:40] . Stir the flour and sugar together and mix with the bananas.sentex. Pour into a greased and floured loaf pan.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. oil.
then from the bottom to center. Add sugars. Bake in a 325 degree oven for 20 .html[11-Sep-11 02:40:49] . top to center and bottom to center. cinnamon. If dough is sticky. Roll out each ball fairly thin and brush with melted butter. Now taking the first strip. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. walnuts. With a sharp knife. Return to Bread Recipes http://www. Fold dough from top to center. 5) Roll up the filling covered dough from the bottom like a jelly roll. Brush the tops with melted butter and sprinkle with sesame seeds. cut the roll into 1-1/2 inch rounds. lubricate hands with a little butter or oil. 3) Add warmed milk. Cover and let rise for about 90 minutes. 2) In a large bowl. Method for the Filling: 1) In a large skillet. When dough is smooth. Press down on rounds and flatten to about 3/4 inch.Gatah. Let the dough rise covered for about 30 minutes. Mix in well. Now spread the filling over the rectangular piece of dough and evenly spread the filling.ca/~mec1995/recipes/breads/gatah. mix together eggs and 3/4 cup sugar. Armenian Sweet Rolls Gatah. Brush with butter again. then place on a cookie sheet. melt the butter and then add the flour. Orange zest cup butter [melted] cup granulated sugar cup brown sugar FILLING: 1-1/2 1-1/2 1-1/2 1 1 1/2 1 1/4 Method for Bread: 1) Dissolve yeast in 1/2 cup warm water. While stirring continually allow it to brown just slightly. orange zest and raisins. yeast and butter. Let cool before using. divide evenly into six balls. roll out until it is just under the size of a cookie sheet. Take off heat and let cool for about 5 minutes. and then fold again. 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].25 minutes or until just golden brown. 4) To this mixture add flour and knead the dough. Place aside and repeat with all six balls.sentex.
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