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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 tbs. 1/2 tsp.ca/~mec1995/recipes/bm-bread/broden. May 1996 . April 1996 . If any is left over and gets cold. Cool. Light setting (or the equivalent setting for your machine). try toasting it. slice and toast for a real treat in the morning. Raisin Bread Cycle.htm[11-Sep-11 02:19:34] . 1-1/2 cups 1-1/2 cups 1-1/2 tsp. 1/3 tsp. Large 1-1/3 cups 2 tbs. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. 1-1/2 tbs. Push Start. 1/3 tsp. 3 cups 1-1/2 tsp. Medium 1 cup 1-1/2 tbs. 1 cup 1 cup 1 tsp. Sprinkle a little cornmeal on the dough after the second rising. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 1/2 med. 1/2 tsp. Apples add moisture to the dough. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. 2 tbs.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. Select Basic Wheat cycle. so a little flour may have to be added to adjust the consistency. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. 1/4 tsp. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. 2 cups 2 cups 2 tsp. This bread tastes best when served warm.sentex. 2/3 tsp.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. Select: Sweet or Basic Medium cycle.
add additional flour. loaf) This recipe was sent to us by. with a great aroma. so it keeps well. 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast. loaf) Do not use timer with this recipe. If too dry. Note #2: Moisture in dried fruit varies.sentex. loaf) This is a delicious and moist bread. 1-1/3 cups water 2 tablespoons butter or margarine. Feb. Back to the Kitchen http://www. 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:.Bread Recipes for the Breadmachine March 1996 . James Patelli (jpatelli@digital.. and milk at 75-85 °F. add 1 or 2 tablespoons water.ca/~mec1995/recipes/bm-bread/broden. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. so 10 to 15 minutes after adding the fruit. Jan.Mixed Fruit Bread (Makes 1-1/2 lb. check mixture. 1996 . James wrote: This is one of my favorite. If too wet. 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.LIGHT BAKE Note#2: all ingredients at room temp. 1996 . but more important a great taste. The acid in the buttermilk also retards the growth of mold.Honey and Oats Bread (Makes 1-1/2 lb.net).htm[11-Sep-11 02:19:34] .Buttermilk Cheese Bread (Makes 1-1/2 lb.
The milk was preheated a bit to make the dough rise better and bigger. use the California type oranges. the 1-1/2 pound version turned out quite well. Add ingredients to the bread machine pan in the order suggested by the manufacturer. For best results. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified.htm[11-Sep-11 02:19:40] .Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. This recipe was overhauled and revamped on 9-20-2003. I owe it all to my sister-in-law. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). Bing van Kampen. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. In regards to the orange. 2003 http://www. medium/normal crust color setting.ca/~mec1995/recipes/bm-bread/bm-egg.sentex. 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. All in all a lot of work to re-figure out this recipe. add 1 tablespoon of finely shredded lemon or orange peel with the flour. For a refreshing hint of citrus. cool on wire-rack. Remove bread from pan. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. Same for the 1 pound variety although I don't have a picture. Recommended cycle: Basic/white bread cycle. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin.
add 1 tablespoon gluten to either size recipe. Remove bread from pan. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. The time-bake feature can be used. cool on wire-rack.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. and rye bread recipes to improve loaf height.htm[11-Sep-11 02:19:46] . Back to Bread-Machine Recipes http://www. See adding gluten tip below. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. If you like. try adding gluten to whole wheat. Add ingredients to the bread machine pan in the order suggested by the manufacturer.5 pound recipes. and structure. substitute dill or fennel seed for the carway seed. texture. light or medium/normal crust color setting. which comes in handy when making whole grain breads. (If basic/white bread setting is used. Gluten is available in the health food store or if lucky in your local supermarket. If your machine lacks this cycle. whole grain. Use 1 tablespoon gluten for both the 1-pound and 1. 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.sentex.
1 teaspoon at a time. then let it come to room temperature before using it. if necessary add enough water to get the desired consistency before measuring. add additional liquid. medium/normal color setting. -Before trying the timed baked feature. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. until dough is of the right consistency. measure the starter while it's chilled. If dough is too soft of sticky. It will start to rise. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. 1 teaspoon at a time.ca/~mec1995/recipes/bm-bread/bm-sbred. -To assure accuracy. adding the yogurt with the milk. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Back to Bread Machine Recipes http://www. add additional bread flour. If dough is too dry of stiff or too soft or slack. Adjust dough consistency -.) Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:19:50] .see Adjusting Dough Consistency tip below.sentex. (Yogurts vary in moisture content. if should form a soft. If dough is too stiff or dry.Basic Sourdough Bread Basic Sourdough Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup 1/4 cup water 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 2 cups bread flour 3 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Time-bake feature can be used.
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.htm[11-Sep-11 02:19:57] . adding sourdough starter with the yeast.see Adjusting Dough Consistency tip below. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/bm-sdb. add additional bread flour.sentex. add additional liquid. 1 teaspoon at a time. until dough is of the right consistency. If dough is too stiff or dry.) Recommended cycle: Basic/white or French bread cycle. medium/normal color setting.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -. If dough is too soft of sticky.
Recommended cycle: Dough/manual cycle. Add ingredients to the bread machine pan in the order suggested by the manufacturer. remove dough to lightly floured surface. Baking time will vary with the pizza-size and selected toppings. knead in additional flour to make dough easy to handle. Bake at 425°F for 20 to 25 minutes or until done. Roll or press to fit into prepared pan(s). Back to Bread-Machine Recipes http://www. Add pineapple to make it 'Hawaiian'.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. Lightly oil the pizza pan(s). tomato.(see Adjusting Dough Consistency tip below).htm[11-Sep-11 02:20:04] . and mozzarella and cheddar cheese mix. mushroom. sprinkle lightly with cornmeal. red onion.sentex. Adjust dough consistency -. 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. When cycle is complete. Here is my favorite combo: red or yellow pepper.ca/~mec1995/recipes/bm-bread/bm-bpizz. If necessary.
one about 2/3 of the dough. remove dough to a lightly floured surface. Divide the larger piece into 3 equal pieces.) Remove from sheet and cool on wire rack. roll into 14" ropes.tastes like cake by Dick Hanson Ingredients -. draft-free place until almost doubled in size. one about 2/3 of the dough. salt and yeast to bread machine in order recommended by manufacturer. Select dough/manual cycle. Place ropes on greased baking sheet.Challah for the Breadmachine Challah -. 15-20 minutes. the other about 1/3 of the dough. remove dough to a lightly floured surface. lay it down. Pinch ends firmly to seal and to secure to large braid. Cover with damp towel. Divide dough into two pieces. Pinch ends firmly to seal and to secure to large braid. egg. Braid by bringing left rope under center rope. margarine.ca/~mec1995/recipes/bm-bread/bm-chall. Divide remaining piece into 3 equal pieces. When cycle is complete. the other about 1/3 of the dough.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. brush over braids. Cover with damp towel. braid. (Total baking time approximately 25-30 minutes. roll into 14" ropes. Divide the larger piece into 3 equal pieces. After bread has baked at 375 °F oven for 15 minutes. Place smaller braid on top of larger braid. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Divide dough into two pieces. Place smaller braid on top of larger braid. knead in enough flour to make bread easy to handle. If necessary. 15-20 minutes. roll into 12" ropes. Pinch ends to seal. Select Sweet Bread cycle. draft-free place until almost doubled in size. When cycle is complete. lay it down. 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. Bring right rope under new center rope. Braid by bringing left rope under center rope. let rise in warm. Repeat to end. sugar. Place ropes on greased baking sheet. braid. Divide remaining piece into 3 equal pieces. lay it down. lay it down. flour. roll into 12" ropes. If necessary. Remove to rack and cool when done.Basic Bread Machine Add water. knead in enough flour to make bread easy to handle. cover loosely with foil to prevent excess browning. Repeat to end. Pinch ends to seal.sentex. Bring right rope under new center rope.htm[11-Sep-11 02:20:13] . Sprinkle with poppy seeds or sesame seeds if desired. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. Select dough/manual cycle. Lightly beat egg yolk and one tablespoon of water. Lightly beat egg http://www.
Back to Bread-Machine Recipes http://www. Total baking time approximately 25-30 minutes.htm[11-Sep-11 02:20:13] . cover loosely with foil to prevent excess browning.ca/~mec1995/recipes/bm-bread/bm-chall.sentex. After bread has baked at 375 °F oven for 15 minutes. Sprinkle with poppy seeds or sesame seeds if desired. brush over braids. Remove from sheet and cool on wire rack.Challah for the Breadmachine yolk and one tablespoon of water. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid).
dietary fiber 2g. add additional liquid. Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-chery. 1 teaspoon at a time. cholesterol 22mg. recipe): calories 194. cool on wire-rack. until dough is of the right consistency.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. smooth ball around the blade. sodium 223mg. light or medium/normal crust color setting. 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. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. protein 7g. If dough is too soft of sticky. add additional bread flour. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. toasted 1/3 cup 2 cups Bread flour 3 cups 1-1/2 teaspoons Bread machine yeast 2 teaspoons ------------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. fruity flavor to this tender nut loaf. If dough is too stiff or dry. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. saturated fat 1g. Add ingredients to the bread machine pan in the order suggested by the manufacturer. total fat 4g. if should form a soft. Stir a couple of times and check often or they will burn. Back to Bread-Machine Recipes http://www.(see Adjusting Dough Consistency tip below). total carbohydrate 32g.sentex. Nutritional information per serving (1/12 of 1 1/2-lb. Adjust dough consistency -.htm[11-Sep-11 02:20:23] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.
cut-up egg. 2g dietary fiber. Select Sweet or Basic/White cycle. Remove baked bread from pan and cool on wire rack. (Each one pound loaf makes 8 servings. 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.sentex.Sun-Maid Growers of California .ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Use Light or Medium crust color. as the bread will become tough. adding ingredients to bread machine pan in the order recommended by the manufacturer. 47g carbohydrate. 2mg iron. Do not add flour. This is supposed to be a soft and sticky dough. PER SERVING: 250 calories. warm butter or margarine. 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.ca/~mec1995/recipes/bm-bread/cinnamon. 7g protein. 1 POUND LOAF 2/3 cup 2 tablespoons 1 2 tablespoons 2 cups 1/2 cup 1 tablespoon 1 tablespoon 1 teaspoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. 4g fat. 340mg sodium.) Sun-Maid Growers of California HTML Copyright © 1996 .htm[11-Sep-11 02:20:31] .
seam side down. Lightly brush each loaf with the vegetable oil. 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.sentex. With a sharp knife. chewy bread to serve with soup. Taper ends by gently rolling back and forth. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. Cycle: Use the dough/manual cycle.ca/~mec1995/recipes/bm-bread/bm-frenc. remove dough from machine to a lightly floured surface. this is optional. Remove the bread(s) from the sheet(s). bread flour. Cover and let rise in warm. on a greased baking or cookie sheet sprinkled with cornmeal. Lightly beat egg white and 1 tablespoon water. brush some of the egg-white mixture over top of each loaf. When cycle is complete. [For 1½ pound recipe. switch positions of sheets halfway through baking). or pasta. Select dough/manual cycle. To give it an Italian flair. If necessary. (For even browning when baking two loaves.] Beginning at long end. knead in enough flur to make dough easy to handle. about 10 to 15 minutes. Place each loaf. Roll dough into a 15x10 inch rectangle. and yeast to bread machine pan in the order suggested by manufacturer. Ofcourse. Brush again with remaining egg white mixture. devide dough in half and roll each half into a 10x8 inch rectangle. Pinch the seams and ends to seal. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. Bread-Machine Recipes http://www. roll up tightly as you do for a yelly roll. Bake at 375°F for 20 minutes. This will give it the traditional 'shine' on the Classic French Bread(s). stew.htm[11-Sep-11 02:20:38] . draft-free place until almost doubled in size. cool on wire rack. salt. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty.
(see Adjusting Dough Consistency tip below). smooth ball around the blade. Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. 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. it can be found in health food stores and maybe your local supermarket. add additional liquid. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Adjust dough consistency -.htm[11-Sep-11 02:21:31] . add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-muffi. Bread-Machine Recipes http://www. improves loaf height. a protein product from flour. cool on wire-rack. 1 teaspoon at a time. Using Gluten: Gluten. Remove bread from pan. If dough is too soft of sticky.English Muffin Bread by Tony van Roon English Muffin Bread Optional: Add 1/3 cup toasted chopped pecans and 3/4 teaspoon Ground Cinnamon along with the flour to make Cinnamon-Pecan Muffin Bread. Add ingredients to the bread machine pan in the order suggested by the manufacturer. medium/normal crust color setting. 1 teaspoon at a time. if should form a soft. until dough is of the right consistency. texture and structure.sentex.
until dough is of the right consistency. add additional bread flour. add additional liquid. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. If dough is too soft of sticky.sentex.htm[11-Sep-11 02:21:39] . cool on wire-rack. smooth ball around the blade. Adjust dough consistency -. If dough is too stiff or dry.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. Remove bread from pan. medium/normal crust color setting. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-white. Bread-Machine Recipes http://www. if should form a soft.(see Adjusting Dough Consistency tip below).
HTML Copyright © 1996 .htm[11-Sep-11 02:21:46] . Place on cookie sheet. 5g protein. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Cut into wedges. 2mg iron. 4g fat. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. Select Dough/Manual cycle.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. 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. 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. Lightly grease a large cookie sheet. Bake for 18 to 25 minutes or until lightly browned. adding ingredients to bread machine pan in the order recommended by the manufacturer. Using the handle of a wooden spoon or your fingertips. 2g dietary fiber. Heat oven to 400 °F.ca/~mec1995/recipes/bm-bread/focaccia.Sun-Maid Growers of California . make indentations in top of dough. PER SERVING: 195 calories. (Each one pound loaf makes 8 servings.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends.sentex.) Sun-Maid Growers of California . * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. 295mg sodium. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. 35g carbohydrate.
sentex. 1 Gluten-free bread.Gluten-free bread. For the first 5 minutes or so of the mixing cycle. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly. Return to Bread Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/glufree1.html[11-Sep-11 02:21:58] .
sentex.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. • 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] .ca/~mec1995/recipes/bm-bread/glufree2. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. Return to Bread Machine Recipes http://www. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. Use single rise setting. It freezes well.
htm[11-Sep-11 02:22:08] . Freezes very well. Cut into 1 inch slices and place in pie plates. Back to the Kitchen http://www. Remove and roll out onto a floured surface in a rectangle shape. 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. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Cover and let rise for about 2 hours. Serve warm with butter.Cinnamon Rolls Opa's Cinnamon Rolls for the Bread Machine by Tony van Roon Opa's Cinnamon Rolls for the Breadmachine ================================================================================ Preheat oven to 350° F. oven till golden brown on top. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Spread the rest of the melted butter onto the dough. Sprinkle brown sugar in each pie plate and over the dough.ca/~mec1995/recipes/bm-bread/rolls-2.sentex. Cool. Bake in 350° F. Roll up the dough length wise to make a long rope. Sprinkle cinnamon over the dough.
If dough is too stiff or dry. until dough is of the right consistency. Adjust dough consistency -.(see Adjusting Dough Consistency tip below). add additional bread flour. medium/normal crust color setting. Add ingredients to the bread machine pan in the order suggested by the manufacturer. 1 teaspoon at a time. 1 teaspoon at a time. Remove bread from pan. If dough is too soft of sticky.ca/~mec1995/recipes/bm-bread/bm-herb. smooth ball around the blade.htm[11-Sep-11 02:22:12] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. if should form a soft. cool on wire-rack. add additional liquid. Herb used is 'Spice Islands Italian Herb Seasoning'. Back to Bread-Machine Recipes http://www.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. Recommended cycle: Basic/white bread cycle.
Adjust dough consistency -. Add ingredients to the bread machine pan in the order suggested by the manufacturer.htm[11-Sep-11 02:22:22] . remove dough to lightly floured surface. Roll or press to fit into prepared pan(s). Back to Bread-Machine Recipes http://www. When cycle is complete.(see Adjusting Dough Consistency tip below).Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. sprinkle lightly with cornmeal. Recommended cycle: Dough/manual cycle. ----------------------------------------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. Bake at 400°F for 20 to 30 minutes or until done.sentex. Baking time will vary with the pizza-size and selected toppings. If necessary. Lightly oil the pizza pan(s). knead in additional flour to make dough easy to handle. Dough can be prepared in 1 1/2 and 2 pound machines.ca/~mec1995/recipes/bm-bread/bm-mpizz.
warm vegetable oil honey bread flour whole wheat flour quick oatmeal. toasted cornmeal wheat germ. Remove baked bread from pan and cool on wire rack. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 2g dietary fiber. Note: This is a heavy. 41g carbohydrate. Select Sweet or Basic/White cycle. dense lower-rising loaf of bread. 2mg iron. adding ingredients to bread machine pan in the order recommended by the manufacturer. PER SERVING: 205 calories. (Each one pound loaf makes 8 servings. M easure carefully. lighter bread.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 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. If you prefer a higher-volume.htm[11-Sep-11 02:22:34] . replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).HTML Copyright © 1996 .Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid.ca/~mec1995/recipes/bm-bread/multi.) Sun-Maid Growers of California -.sentex. 230mg sodium. 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. 3g fat. 6g protein. California This is a low-rising.
Use Light or Medium crust color. adding ingredients to bread machine pan in the order recommended by the manufacturer. 2g fat. 3mg iron.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. 2g dietary fiber.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.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. Remove baked bread from pan and cool on wire rack.ca/~mec1995/recipes/bm-bread/molasses. 300mg sodium. 40g carbohydrate.) Sun-Maid Growers of California. HTML Copyright © 1996 .htm[11-Sep-11 02:22:39] .Sun-Maid Growers of California . 5g protein. PER SERVING: 195 calories. Select Sweet or Basic/White cycle. This bread will soon become one of your favorites. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. (Each one pound loaf makes 8 servings.
Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:22:45] . Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-pump. Select dough/manual cycle.sentex. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. cool on wire rack. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.
but I don't have the patience nor the time to babysit a culture (or bean sprouts either). Place on greased cookie sheet. With a sharp knife. Bake an additional 5-10 minutes. Place dough in greased bowl. warm water (120-130 deg) 2 T.you get the sour taste and a very crusty bread without the fuss. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. about 15 minutes.net. vinegar 2 t. Immediately remove from cookie sheet. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. about 5 minutes. cover loosely with plastic wrap. Heat oven to 375 °F. let rise in warm place until light and doubled in size. ginger 2 pkgs. you don't get the complexity of flavor as with a culture.htm[11-Sep-11 02:22:55] . On floured surface. and form into 2 oblong loaves.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). poppy or sesame seeds In a large bowl. Bake 25 minutes. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. sugar 2 T. Cover. but that's life. dairy sour cream. Comments or questions? Write to me at sue@interport. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. water 2 t. sour cream and vinegar to flour mixture Blend at low speed until moistened. Sprinkle with seeds. In a small bowl. eat egg white and water. blend well. Remove bread from oven. and brush with egg white mixture. flour 1 c. room temp. make 5 (1/4" deep) diagonal slashes on top of each loaf.ca/~mec1995/recipes/bm-bread/fauxbred. 1 T. This bread is great. Add water. combine 1-1/2 c.sentex. beat 3 minutes at medium speed. salt 1/2 t. wheat germ 1 c. Oh sure. I haven't tried it yet. Divide dough in half. Back to Sourdough Menu http://www. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. flour. and next 4 ingredients.
http://www.htm[11-Sep-11 02:23:11] . 2. Add egg and. Add ingredients (except raisins) but including the vinegar and milk. 3. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Manual Version (courtesy of Mimi Hiller) Ingredient milk brown sugar active dry yeast whole egg egg white unsalted butter distilled white vinegar salt molasses bread flour baking soda caraway seeds raisins small loaf 2/3 c 2 T 1. which is what I really use) in the microwave before adding. or after 40 min from "start" for Toastmaster) add the raisins. HarperCollins Books. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. Let stand about 30 min. and National. 4.5 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. Slashing the top before baking seems to help.ca/~mec1995/recipes/bm-bread/welsh. let stand about five minutes. 2. until the mixture thickens. The surface seems to dry out during the rising. Stir the vinegar into the milk. till foamy. This bread rises more slowly than other breads in the machine.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. I soften/partially melt the butter (or margarine.5 tsp 1 c 1.5 tsp 2-1/4 tsp 1 c 1.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. Sanyo. === Notes === *TM indicates amounts I used for the Toastmaster. egg white. Rosenberg. Heat milk to 105-115°F.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. 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. 3.sentex. At the beeper (or at the end of the first kneading in the Panasonic. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. if using.5 tsp raisins 3/4 c large loaf 1. Stir in brown sugar and yeast. which typically takes less liquids than other machines.
The bread is done when it sounds hollow when tapped on top.ca/~mec1995/recipes/bm-bread/welsh. Add raisins to dough. with mixer on low. and caraway seeds. baking soda. 11. 18. Comments or questions? Write to me at sue@interport. Beat on low one minute. add to milk with vinegar. Beat another 5 minutes. Remove dough to floured board and knead till smooth.sentex. Cover and set the bowl in a warm place to rise. turn out on floured board and knead again. Melt butter. about 45 minutes to an hour. 13. bake in a preheated 350°F oven for about 40 minutes. about 1¼ to 2 hours. salt. 19. 8. plump raisins in enough boiling water to cover.htm[11-Sep-11 02:23:11] . Beat about 5 minutes. 21. and molasses. Drain raisins well. about two minutes. Add the rest of the flour. 10. then beat on medium with dough hook for 7 minutes. 16. While this is beating. Beat on medium about two minutes. When dough has doubled in size. till thick. Add 2 cups of flour. 17. just long enough to incorporate them. 14. 5. 20. When dough has doubled. 6. Form the dough into a ball and place in a greased bowl. 9. 7.Welsh Bread 4. incorporating only enough flour to make the dough lose its stickiness. 12. ¼ cup at a time. 15.net Back to Bread-Machine Recipe http://www. Form into loaf and place in loaf pan (or pans). Cover and let rise again.
sentex.ca/~mec1995/recipes/bm-bread/bm-sour. http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. (Yogurts vary in moisture content.) Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:23:21] . If dough is too soft of sticky. If dough is too dry of stiff or too soft or slack. 1 teaspoon at a time. adjust dough consistency -. add additional bread flour.see Adjusting Dough Consistency tip below. 1 teaspoon at a time. adding the yogurt with the milk.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. If dough is too stiff or dry. until dough is of the right consistency. if should form a soft. add additional liquid. smooth ball around the blade. medium/normal color setting.
Transfer to a 2-quart or larger container with tight-fitting lid. 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. Gradually add water to dry ingredients and beat until smooth. Refrigerate until needed. combine flour and yeast. refrigerate until ready for use.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site.ca/~mec1995/recipes/bm-bread/bm-start. 12 to 24 hours. 12 to 24 hours.htm[11-Sep-11 02:23:28] . Beat until smooth. Cover loosely. Cover loosely and let stand until bubbly. To keep this starter alive. Back to Bread-Machine Recipes http://www. about 2 to 4 days.) In a 2-quart or larger container. let stand in a warm place until bubbly and sour smelling. Cover tightly.sentex. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Cover loosely and let stand until bubbly. 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. Use or cover tightly and refrigerate until ready to use. stir in once-a-week. Beat until smooth.
if should form a soft. light or medium/normal crust color setting. Remove bread from pan. Adjust dough consistency -. one-half egg is equivalent to 2 tablespoons.(see Adjusting Dough Consistency tip below). Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Recommended cycle: Basic/white bread cycle.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. If dough is too soft of sticky. If dough is too stiff or dry. add additional bread flour. 1 teaspoon at a time. To measure 1/2 an egg. cool on wire-rack.sentex. smooth ball around the blade. Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-orang. 1 teaspoon at a time. lightly beat egg before measuring. add additional liquid. or as desired. Back to Bread-Machine Recipes http://www. adding the Orange Juice Concentrate with the liquid.htm[11-Sep-11 02:25:19] . until dough is of the right consistency.
o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-wheat.htm[11-Sep-11 02:25:33] ..Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine.. Add ingredients in order given.
etc) Saffron--what is it? Last updated: December 23.from Cheesecake to Tiramisu Miscellaneous (sauces. soup. stew. http://www. Fields Cookies -. Black Bread Sourdough Breads Pastry. except BreadMachine) Bread Machine Recipes Roggen. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds.ca/~mec1995/recipes/recipes. salads. Rolls. & baked goods Mrs. crockpot. 2010 Copyright © 1995. Buns.Bread.htm[11-Sep-11 02:25:41] . Tony van Roon. jam.the original recipe! Delicious Deserts -.sentex.
Crusty Flat Corn Bread.Breads. Honey Corn Bread. Jewish Challah Bread 2. 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. #1 http://www. Armenian Flat Bread Pita Bread Poori . Country Corn Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Basic Corn Bread #3 Corn Bread. Low fat Corn Bread.htm[11-Sep-11 02:25:50] . Basic Cornbread #2. Amish Corn Bread. III Gluten Free Bread.sentex. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. Portugese Style 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.ca/~mec1995/recipes/breads/breads. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. French Toast Panini Bread. Alabama Corn Bread. Easy Corn Bread. Rosie Bunda Corn Bread. I Monkey Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Dolci style Peda.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. 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.
with home-made Almond paste! http://www.Breads. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. 2010 100% Whole Wheat Bread. Back to Recipes Page Copyright © 1995.htm[11-Sep-11 02:25:50] .ca/~mec1995/recipes/breads/breads. Last updated June 7. #2 Weinacht Stolle. by Tony van Roon.sentex. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah.
Gently knead dough on lightly floured surface until deflated. Pat each out into 4x7-inch rectangle.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Arrange seam side down in prepared pans. Preheat oven to 375°F. Mix in enough flour 1/2 cup at a time to form soft dough. about 1 hour and 15 minutes. Pat out to 3/4inch-thick rectangle. butter and salt. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour.sentex. Cover with kitchen towel. Back to Breads Menu Copyright ©1998. Serve loaves hot. For dough: Stir down sponge. using wooden spoon. Try this variation. Spread 1 ounce chocolate on short end of each. cover with plastic. adding more flour if necessary. water. 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 . Knead on floured surface until smooth and no longer sticky. Let stand in warm draft-free area 1 hour. Tony van Roon http://www. Add dough. Grease large bowl. about 30 minutes. Pinch seam and ends to seal. Cut into 8 even pieces. Let rise in warm draft-free area until doubled. Cover bowl with plastic.ca/~mec1995/recipes/breads/amchoc. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Blend in milk. turning to coat entire surface. Brush loaves with egg glaze and sprinkle with sugar. Let rise for 15 minutes to lighten. Roll up jelly roll fashion. yeast and honey in large bowl until smooth. Immediately remove from pans.htm[11-Sep-11 02:26:06] . Bake until light brown and loaves sound hollow when tapped on bottom. about 10 minutes.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Cool on racks 10 minutes.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, email@example.com wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly firstname.lastname@example.org suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
Anadama Bread #3
by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3
Anadama Bread #3
cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon
Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different.sentex. Return to Bread Recipes http://www. Beat until mixed.html[11-Sep-11 02:26:26] . • Add raisins. about 1 minute. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. Wash and dry the raisins. 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. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. Excellent for breakfast or by the coffee. margarine and eggs. not the dried variety) • 1/3 cup margarine or butter.ca/~mec1995/recipes/breads/apricot. • Add the mashed apricots.
Back to Bread Recipes http://www. Let rise for one hour. Knead well. Knead the dough lightly. Cover and let rise again. Put the dough in the bowl again and coat the surface with lard. cut into 4 loaves. Place them in greased pans and coat the loaves again lightly with lard. adding more flour or water untill the dough has a good consistency. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. set aside for 1 hour in a covered bowl. Again. and mix in 2 cups of unsifted flour. Return the dough to a flat surface and knead again. Disolve the yeast.htm[11-Sep-11 02:26:31] . place the pans in a pre-heated 400° F. When the dough has sufficiently risen. oven and bake the bread for about 40 minutes or until golden brown. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Makes 4 loaves.ca/~mec1995/recipes/breads/army.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Let stand covered with a towel for an hour on a warm place.sentex.
and bacon which has been crisped. Back to Pastry Menu Copyright ©1998-1999. and sift with baking powder and salt.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs.htm[11-Sep-11 02:26:35] . measure. measure. milk. Erie. Add dry ingredients. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Sift flour. milk. Fred Snell. Combine egg. Add corn-meal. and bacon which has been crisped. and sift with baking powder and salt. well beaten cup sweet milk cup diced bacon Sift flour.ca/~mec1995/recipes/breads/bconcorn. Tony van Roon http://www. Fill well-oiled muffin tins 2/3 full." About 12 Servings. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Add corn-meal. PA. Combine egg.sentex.
Remove loaves from oven. each piece about 5 inches in diameter. and bake sesame side for 8 miuntes in closed oven. Gradually add flour while stirring constantly.sentex. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. With damp hands. in bowl. press fingertips into each loaf.htm[11-Sep-11 02:26:41] . Put loaves on the cookie sheet. by Najmieh Batmanglij. knead by hand. add 2 cups warm water. Cover with clean towel. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. serve hot or wrap in foil and freeze (toast before serving. Cover with a warm dark place without the bowl. After 6 cups flour have been added. add the rest of the flour if needed until the dough is not sticky.) Back to Bread Recipes http://www. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Add sugar and set aside for 10 minutes. sesame seeds Dissolve yeast in 1 cup warm water. Divide dough into 11 parts. Punch air out while dough is in and return to bowl. sugar tsp.ca/~mec1995/recipes/breads/barbari. corn meal side down. It may be round or oval shaped. oil or butter 1/2 cup yellow corn meal 1 Tbsp. Cover with new damp for at least 2 hours. and salt--mix well. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. then sprinkle tops with sesame seeds. Dust a tray with corn meal and place loaves on tray. Pour yeast mixture in large bowl or food processor.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life".
Place the breads on a greased cookie sheet and cover lightly. turn out onto a floured surface again and knead for 2 minutes. If you wish to add raisins. The final shape can be free form. combine the eggs. enriched by the addition of the three eggs. braided or rolled into the shape of a snail shell. depending on the size of the bread. When done. go ahead. as it is in parts of Italy. Then twist it into a braid or roll it into snail-shell shape. it should have a nice golden brown appearance and the bottom sound hollow when tapped. for about 45 to 60 minutes. turn out onto a floured surface. curling it from the inside out. Place in a warm spot for about 1 hour. Return to greased bowl. basic dough. After the second rise. grease the tops slightly with butter (if preferred) while the breads are still hot. Gradually mix the dry yeast into the warm water. currents or fruit.htm[11-Sep-11 02:26:49] . butter. turn to coat the top. this basic dough is perfect to play with. Cool on wire racks. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. I found this recipe a long time ago but don't know the name of the originator. Put in a greased bowl. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. stirring with a wooden spoon as you work it in slowly. In a bowl. and flour.ca/~mec1995/recipes/breads/bwbread. Take 1 handful of the dough and roll it out to a length of about 1 foot.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.sentex. Punch down. cover and let rise again in a warm spot for about 1 hour. Back to Bread Recipes http://www. After removing from the oven. then add to the dough mix. punch down and divide the dough into as many breads as you wish to bake. Bake at 370 °F. salt.
blend well. sugar.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. •Notes: This bread does not keep as well like regular biscuits or bread. Try some dried basil. Remove and brush top with 1 tablespoon margarine. •2. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. It has Return to Bread Recipes http://www. •3. Combine sifted flour. •4. baking powder & salt in a bowl. Method: •1. Leftovers do make good toast however. omit the baking powder and salt. to be eaten right away. grease a 2-1/2 quart baking dish or similar sized pan.html[11-Sep-11 02:26:55] . oregano. or until browned and sounds "hollow" when tapped. Preheat oven to 350°F. Use a combination of herbs and spices as you wish. Pour mixture into pan and bake for 40-45 minutes.sentex. sage and rosemary. 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. Return to oven and bake 15 minutes longer.ca/~mec1995/recipes/breads/bierbely.
Bake in hot oven (425°F) about 45 minutes. Ferndale. Knead on lightly floured board until smooth and elastic.htm[11-Sep-11 02:27:01] . WA. The dough should be softer than one in which bran is not used. This dough will rise slowly. Tony van Roon http://www. 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. "This recipe dates from 1941 when world-war II was in full swing. form into loaves and place in well-oiled pans. Back to Bread Recipes Menu Copyright ©1998. using sufficient white flour to form a dough just stiff enough to knead.sentex. W. When it doubles in bulk. Vaughn.R.ca/~mec1995/recipes/breads/branbred. Cover and let rise until double in bulk.Bran Bread Submitted by Mrs.
1/2 cup of sugar. water. braid. slightly beaten Additional Sugar In a large bowl. undissolved yeast. Cover and let rise in warm place until doubled in bulk. let cool on wire racks. Back to the Kitchen http://www. roll 3 pieces to 14" ropes. Cover and let rest on floured surface 10 minutes. salt and mace. about 50 minutes. Remove braids from sheet. oven for 35 to 45 minutes or until done.htm[11-Sep-11 02:27:07] . 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. lemon peel. stir into dry ingredients. Divide remaining piece into 3 equal pieces. Stir in the 3 eggs and enough remaining flour to make a soft dough. Brush Braids with egg white. and butter until very warm (about 125°F. pinch ends to seal and to secure to large braid. combine 2 cups of flour. Place small braid on large braid. Divide 1 half into 4 equal pieces. about 8 minutes. set aside 1 half. Pinch ends firmly to seal. braid. Divide dough in half. Sprinkle with sugar.). Place ropes on baking sheet. Heat milk.sentex.ca/~mec1995/recipes/breads/braid. Knead on floured surface until smooth and elastic.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. Bake in pre-heated 350° F. Repeat with remaining dough.
Braided Bread Sticks. Armenian Braided Bread Sticks.sentex. Bend in half and crossover braid. 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. Return to Bread Recipes http://www. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Beat the egg in the tablespoon of milk and brush the sticks. Place on a baking sheet.ca/~mec1995/recipes/breads/braided. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. • Knead again. In a large mixing bowl. Armenian A very delicious type of bread stick. soft dough. mix together the flour butter salt and shortening. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Let cool and serve. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Let dough rise for 1/2 hour. Blend in the mahdzoon and yeast and knead until you have a smooth.html[11-Sep-11 02:27:13] . about 20 minutes or until golden brown. Flatten slightly.
sift together. Combine molasses and milk. parboiled ¾ cup molasses 2 cups buttermilk. oven for 25-30 minutes.htm[11-Sep-11 02:27:20] .Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour.ca/~mec1995/recipes/breads/bostonbb. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. for 3 hours. filled 2/3 full so as to allow room for expansion. which you have dried off with papertowel.sentex. add to flour mixture. Enjoy! Return to Bread Recipes http://www. Resteam any of the loaves not used immediately after baking before serving. Steam in three well greased covered one quart molds. Uncover molds and bake in a 250 °F. Stir in the parboiled raisins. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. unsifted 1 cup corn meal.
Combine the milk.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. 9x5-inch bread pans. and salt in a large bowl. honey. Back to Bread Recipes http://www. and molasses.htm[11-Sep-11 02:27:25] . for about 55 minutes. Pour into 2 well-greased. then add to the dry ingredients.ca/~mec1995/recipes/breads/brbread. soda.sentex. Bake at 350 °F.
C. Back to Bread Recipes Page Copyright ©1998. Add flour which has been sifted. Add milk and mix well. NY "This recipe dates from 1941 when world-war II was in full swing.Brown Sugar Bread Submitted by Mrs. Pour into well-oiled pan and sprinkle with brown sugar. 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.sentex. add egg.htm[11-Sep-11 02:27:30] . measured. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Crispin.ca/~mec1995/recipes/breads/bsug. and sifted with baking powder and salt.R. Syracuse. Tony van Roon http://www. Sprinkle with cinnamon and dot with butter. Bake in a hot oven (435°F) for about 25 minutes.
Punch down and knead again. salt and egg in lukewarm milk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. butter. 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.sentex. Grease loaf pans. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk.ca/~mec1995/recipes/breads/bulla. put into loaf pans and let stand for 1½ hour or until doubled in bulk. Comments or questions? Write to Katie: katiemur@nothingness. working flour until dough is dry enough to knead. Add yeast mixture and stir.htm[11-Sep-11 02:27:35] . Divide in 2.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Bake at 350° F. While that's happening. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising.
Add yeast which has been softened in the water. W. Bristow. Place in well-oiled pans. Cover and let rise until double in bulk. Turn onto lightly floured board and knead until smooth and elastic. Add sugar.sentex. Juedeman. Form into loaves. salt butter. Add sufficient flour to make a medium batter. Let rise again until double in bulk. Allow to rise until double in bulk and work down. Cover and set in a warm place and allow to stand overnight.H. 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. Tony van Roon http://www.Buttermilk Bread Submitted by Mrs.htm[11-Sep-11 02:27:40] . Back to Bread Recipes© Menu Copyright ©1998.ca/~mec1995/recipes/breads/butbred. Bake in hot oven (425°F) about 45 minutes. Beat until smooth. Remove from fire and let cool. and enough flour to make a dough just stiff enough to knead. stirring constantly until scalded.
crumble yeast into small bowl.htm[11-Sep-11 02:27:45] . Let rise in warm draft-free area until doubled. Grease 2 baking sheets. Using wooden spoon. Let stand until foamy. Knead on floured surface until dough is smooth and satiny. about 1 1/2 hours. Tony van Roon http://www. about 10 minutes. Position rack in center of oven and preheat to 375°F. Pull 2 opposite sides unde to form oval.sentex.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. about 45 minutes.115°F) in small bowl. about 45 minutes. Bake until brown and loaves sound hollow when tapped on bottom. Let rise in warm draft-free area until doubled. Add yeast mixture and whisk until smooth. butter and salt in large bowl. turning to coat entire surface. Knead each piece into round. 3 Tbs honey. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Cool completely before slicing. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Add dough. about 10 minutes. Back to Bread Recipes Menu Copyright ©1998. seam side down. Grease large bowl. Add 1 tsp honey and stir to dissolve. Immediately transfer to racks. Cover with towel. Cut dough in half. Combine 2 cups flour. Stir in lukewarm water (95°F) and 1 tsp honey. If using cake yeast. about 3 minutes. kneading in more flour if sticky.ca/~mec1995/recipes/breads/buthoney. Place on prepared sheets. buttermilk. Gently knead dough on lightly floured surface until deflated. Cover bowl with plastic.
baking soda. remove from the pan and finish cooling on the wire rack. Shredded) Walnuts (Chopped) Sift the flour. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Back to Bread Recipes Menu Copyright ©1998. nutmeg and salt together in a small bowl and set aside.Carrot-Walnut Bread Carrot-Walnut Bread by Tony van Roon About 4 servings 1-1/2 1 1/2 1/4 1/4 1 3/4 2 1-1/2 1/2 cup t t t t cup cup ea cup cup Unbleached Flour (Sifted) Baking Soda Cinnamon (Ground) Nutmeg (Ground) Salt Sugar Cooking Oil Eggs (Lg) Carrots (Pared. Combine the sugar. Stir in the carrots and walnuts. stirring just until moistened. with an electric mixer set on medium speed.ca/~mec1995/recipes/breads/carrotwb. Cool in the pan on a wire rack for 10 minutes.sentex. Add the dry ingredients. Tony van Roon http://www.htm[11-Sep-11 02:27:50] . Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. for 2 minutes. in a preheated 350 degree F. Beat. oil and eggs in a mixing bowl. cinnamon.
Put dough in a warmed. combine the yeast with the sugar and 1/2 cup water. bar mitzvah. gradually incorporating the liquid into the flour. covered with a cloth until the meal is about to start. at room temperature 1 egg. Gradually add enough remaining warm water to make a stiff dough. After this point the instructions are the same. made from a strip of dough wound into a snail shape. Sift the flour and salt into a warmed bowl. break off a tiny piece of dough about the size of a walnut. I made it with instant-rise yeast. and ``true'' Sephardic communities. two challah are baked at once and put on the Friday night table. I don't know where she got those cooking times though. not quite to burning). The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. is traditional on the New Year to symbolize the continuing cycle of the years. A round challah. In June 1995 I grabbed a Jewish cookbook from my local library. This also happens to be the first yeast bread I ever made. Braid three strips together and place on a greased cookie sheet. Only the Middle Eastern. it is sugarglazed and decorated with sprinkles.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. and let rise until doubled. and decided to try making it myself. then ten to fifteen at the lower one and it came out much nicer. about ten minutes. Following the yeast instructions. A specially big challah shaped with several braids of different sizes is baked for a wedding. I mixed the yeast with half the flour. This braided loaf for the Sabbath and festivals is common among Ashkenazic. and it doesn't stick to your hands. Normally. North African.ca/~mec1995/recipes/breads/challah. When baking challah containing more than three pounds of flour. For the first loaf I tried to follow them and overcooked it pretty badly (no. Italian. about 20 minutes. Recite a blessing and burn the piece (formerly it was thrown into the fire). Wrap the ends neatly underneath http://www. Challahs are often braided in a complex way. Cover with plastic and leave in a warm place until well-risen. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. I let it cook for about five minutes at the high temperature. Make a well in the center and break the egg into it. Punch down the dough and divide into six balls. the sugar and the salt. and Persian Jews do not have a braided bread for Sabbath and festivals. or other celebration. about two hours. Cover it with plastic. but a simple 3-stranded braid is used here.htm[11-Sep-11 02:27:56] . Turn the dough onto a floured board and knead until it is smooth and elastic. 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.sentex. It then took only a bit over half an hour to double in size. greased bowl. Roll the balls between your hands into long strips of equal length and about one inch wide. Add the yeast mixture and stir with a wooden spoon. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. Personally. For the second loaf.
Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.Challah the loaf.sentex. Then let them rise the next day.htm[11-Sep-11 02:27:56] . Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.) Preheat the oven to 450°F. put them in large plastic bags and leave them in the refrigerator overnight. Repeat with the remaining three strips to make another loaf. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. (Alternatively.ca/~mec1995/recipes/breads/challah. Let cool on a rack. Back to Bread Recipes http://www.
about 1 1/2 hours.for topping Method: • Combine the yeast with 1/2 cup warm water. first with a wooden spoon.ca/~mec1995/recipes/breads/challah2. Braid the strands and pinch together at the bottom. Make long strands. • Turn the dough out onto a well-floured board. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. Jewish Holiday Bread Challah. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. honey and another 11/2 cups of warm water. Cool on a rack. Attach three strands at one end by pinching together. Knead for 8 to 10 minutes. from each part. Add additional flour until the dough loses its stickiness.Challah. or until dissolved. Place on a lightly floured baking sheet and let rise until doubled in bulk again. cover with a tea towel and put in a warm place to rise until doubled in bulk. Punch the dough down and divide into two parts.html[11-Sep-11 02:28:02] . Divide each part into three parts. Let stand for 5 to 10 minutes. about 1 1/2 inches in diameter. • Combine the flours and salt in a large mixing bowl.beaten • egg white -.for glazing • poppy seeds -. about 1 to 1 1/2 hours. Stir in the oil. Return to Bread Recipes http://www. 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 -. Work together.sentex. Place in a floured bowl. then with hands. Make a well in the center and pour in the wet mixture and the beaten eggs.
Add stiffly beaten egg whites.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. until done. Bake in moderate hot oven at 375°F. Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. stir in cornmeal slowly. Add well-beaten egg yolks.htm[11-Sep-11 02:28:09] . separated Bring milk to a full boil.ca/~mec1995/recipes/breads/cheyenne. melted butter and salt.sentex. Cool.
Back to Bread Recipes Copyright ©1998. sprinkled with cinnamon sugar. Divide dough into 8 balls. Repeat with remaining dough. Combine water. Knead 4 times into smooth ball. Tony van Roon http://www. baking powder and salt in large bowl. 1 to 2 minutes on each side. Make small hole in center of each with finger or handle of wooden spoon. oil and dry milk powder and stir into flour mixture until smooth dough forms. Heat about 1inch oil to 375 F in large skillet.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. Serve bread hot or at room temperature. Lightly flour rounds. stack and cover with towel or plastic wrap. Cover and let rest 10 minutes. Turn out onto lightly floured surface. Drain on paper towels.htm[11-Sep-11 02:28:14] .ca/~mec1995/recipes/breads/chippewa. 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.sentex.to 10-inch round.
room temp. Tbs Butter. oven for about 45 minutes. softened cup Walnuts.htm[11-Sep-11 02:28:19] . Back to Bread Recipes Menu Copyright ©1998. then turn loaves out onto racks.sentex. Cover the bowl with plastic wrap and let the batter rise to double its bulk. pieces) oz Chocolate. semisweet* *Use 6-one ounce squares. 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. Put the water in a large mixing bowl and sprinkle in the yeast. salt." 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.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. Add the flour. about 16 slices each. sugar. Remove from the oven and allow to rest for 5 minutes. Stir the batter down and add the walnuts and chocolate pieces. Stir and allow to stand for 5 minutes to dissolve. Makes 2 loaves. and eggs to the yeast mixture and beat vigorously until well blended.ca/~mec1995/recipes/breads/chocwnut. chopped(lg. broken or chopped in large pieces. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth.
Beat for five minutes. Cover and leave to rise in a warm place until tripled in size (5-24 hours). gas mark 7. • Divide into four and stretch dough into rectangles. adding the yeast and salt. Heat baking sheets in oven. • Bake 25 minutes. cover and leave to rise until doubled in size.html[11-Sep-11 02:28:32] . Dust baking sheets with cornmeal and place dough on top.Ciabatta Bread Ciabatta Bread Makes 4 loaves. Return to Bread Recipes http://www. pressing flat with your knuckles. milk and olive oil into the chilled mixture. Put dough in an oiled bowl. • Stir the warm water. Now chill. Place in a bowl and brush with olive oil. Pre-heat oven to 220°C.sentex. form into a dough and then knead on a floured surface until springy.ca/~mec1995/recipes/breads/ciabatta. 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. this mixture to the 1 1/4 lb of flour. Slowly add • Using either a food processor or those at the end of your wrists. sprinkling with water three times during the first 10 minutes. Cover with a damp cloth and leave in a warm place for 2 hours.
Knead until consistant. Loosen up the 2 eggs in small bowl with a fork. o Put the flour with the salt and dry yeast in a bowl. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.sentex. Mix while adding the buttermilk.htm[11-Sep-11 02:28:38] . Add the eggs. for about 35 to 40 minutes or until done. in a pre-heated 350 °F oven.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon Makes 4 large loaves: 1 quart buttermilk 1/4 pound (1/2 cup) butter 1 cup light honey 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups unbleached white flour OR 12 cups whole wheat flour cinnamon o Soften the butter until liquid but not too hot. o When making this bread.ca/~mec1995/recipes/breads/raisin-2. mix well. o Bake. add the honey to the butter. Back to Bread Recipes http://www.
Beat eggs. Cool in pan on wire rack 5 minutes. Heat oven to 350 degrees. and coconut extract in medium bowl until blended. melted. about 1 hour. Bake until pick inserted in center comes out clean.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. 4. cinnamon. Spoon into prepared pan.sentex. loaf pan. Sift flour. Butter 9x5-in. then turn out onto rack and let cool completely. nutmeg. 2. butter. stir into flour mixture. Tony van Roon http://www.ca/~mec1995/recipes/breads/cocbread. coconut cream. baking powder. and salt into large bowl. cooled tsp coconut extract 1.htm[11-Sep-11 02:28:42] . Stir in coconut and sugar. 3. Back to Bread Recipes Menu Copyright ©1998-1999.
Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. which have been creamed together. eggs. Cover and set in a warm place until double in bulk . salt." 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. Cover and set aside to rise in a warm place until light. Form into loaves. Add 3 cups flour and beat until smooth. Bake in hot oven (425 °F) 40-50 minutes. filling them 1/2 full. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.sentex. scalded and cooled tsp salt cup cocoa cup shortening eggs. and remainder of flour or enough to make a soft dough.htm[11-Sep-11 02:28:48] . Knead lightly and place in well-oiled bowl. Cover and let rise again until double in bulk. Place in well-oiled bread pans.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. cocoa.about 2 hours. Add shortening and sugar.ca/~mec1995/recipes/breads/cocobred.
baking powder and the sugar.sentex.htm[11-Sep-11 02:28:59] .ca/~mec1995/recipes/breads/corn3.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. Add the cornmeal to the flour and stir to moisten. 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. I use real. unsalted butter on a warm slice with marmelade or fruit-spread. Do not overbake! Makes 1 loave or 16 squares. Mix the egg and oil together well and stir into the cornmeal. 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. Back to Bread Recipes http://www. In a large bowl mix together the flours.
htm[11-Sep-11 02:29:08] . thawed 3 tsp Ener-g Egg replacer. Fold together briefly. flours and baking powder together and set aside.ca/~mec1995/recipes/breads/corn8.sentex. Preheat the oven to 375 F. Mix the remaining ingredients together and pour over the dry ingredients. Return to Bread Recipes http://www. Mix the cornmmeal. well beaten with 4 tb water. or until an inserted toothpick comes out clean. Pour into a nonstick 8-inch square pan and bake for 30 minutes.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.
Add the buttermilk or sour milk and beat until just smooth. eggs.htm[11-Sep-11 02:29:16] .sentex. the flour. o Cut into squares and serve warm. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. Back to Bread Recipes http://www. baking powder. Then add the honey.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl. and the oil.ca/~mec1995/recipes/breads/corn1. salt. for 15 to 20 minutes. and the cornmeal.
Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. oven while you mix other ingredients as listed. Enjoy! Brenda.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. Add hot oil (if hot enough it will sizzle. Alabama.sentex.) I gladly will share my Alabama Cornbread recipe with you.ca/~mec1995/recipes/breads/corn10. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me.htm[11-Sep-11 02:29:25] . I put butter on after cooking. Bake till goldenborwn. Put into greased skillet.) After your roll it around in the skillet to grease well. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. Practice makes the best bread. And mix gently. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.
Make a well in the center and add the egg. flour. sharp cheese. sugar. melted Grease a square baking pan and preheat the oven at 400 F. Return to Bread Recipes http://www. beaten 1 cup milk 2 tablespoon shortening. Pour batter into the prepared pan and bake until risen and golden brown on top. salt.htm[11-Sep-11 02:29:32] . Mix cornmeal. ad 1/4 cup grated.ca/~mec1995/recipes/breads/corn6. & melted shortening. Beat very well until the ingredient s are thoroughly blended. and baking powder in a large bowl. Cut into squares and serve.Amish Corn Bread Amish Corn Bread Yields 1 loaf: -------------1 cup flour 4 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal 1 egg. As a variation.sentex. milk.
split it down the middle and toast cut side up in a toaster oven until lightly browned.sentex. oil. Slather with butter and/or marmalade. For breakfast the next day. cut a piece of the bread. o Bake 20 min at 400 °F until toothpick comes out clean. In another bowl blend yogurt. Do not overbake! The top will be flecked with brown rather than uniformly so. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. It is excellent when hot and fresh. Beth Merriman. COUNTRY CORNBREAD (Source: Parade Magazine.htm[11-Sep-11 02:29:37] . Pour into prepared pan.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. Back to Bread Recipes http://www. Add dry ingredients and mix just until blended (do not overmix). 1 cup enriched cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp salt 1/2 tsp baking soda 1 carton (8 oz) plain yogurt 1/4 cup vegetable oil 1 egg o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon).ca/~mec1995/recipes/breads/corn2. and egg.
then let rest in a a warm place until double in volume. stir to combine. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Add remianing 1 cup warm water and the corn oil to beaten eggs. mix to blend. 2 grams fat (unsaturated). Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. 26 milligrams cholesterol. xantham gum powder and salt in a large bowl. Using a razor blade. about 1 hour. heaping it up slightly in the center.) Bake for 20 minutes or until well browned. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. Using a wooden spoon. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). Beat eggs lightly." 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. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. corn flour. Combine remaining 1/2 cup rice flour. cornstarch. the yeast. 142 milligrams sodium. Beat a few frops of water into the reserved beaten egg and brush over loaves.sentex. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Preheat oven to 425 °F.htm[11-Sep-11 02:29:43] . Line a large baking sheet with parchment paper and draw two 8-inch circles on it. slash tops of into a large diamond grid pattern. sugar and 1/2 cup of the warm water in a 2-cup glass measure. about 10 minutes. 3 grams protein. Using a rubber spatula. stir egg and yeast mixtures into flour and beat until smooth. 1 gram fiber.ca/~mec1995/recipes/breads/corn11. spread soft dough into circles on marked parchment paper. Dust lightly with rice flour.Crusty Corn Flat Bread.
Combine dry ingredients.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. mixing just until dry ingredients are moistened.ca/~mec1995/recipes/breads/corn13. Bake 20 . Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Serve warm. Put batter into prepared pan. beaten Preheat oven to 400 °F. mix just enough to quickly moisten everything.sentex. Grease 9" square pan or large cast iron skillet. oil and egg. Again.htm[11-Sep-11 02:29:48] .25 minutes or until toothpick inserted in the center comes out clean. Stir in milk.
Put batter into prepared pan.htm[11-Sep-11 02:29:54] .Honey Corn Bread Honey Corn Bread by Tony van Roon. Grease 9" square pan or large cast iron skillet. a day at the most if wrapped in plastic wrap and in the fridge.ca/~mec1995/recipes/breads/corn14. Serve warm with butter. The thing with most (if not all) corn breads is that they don't keep very long. 1991 "A very tasteful and moist corn bread. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Spray pan with vegetable spray (or whatever you have)." 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.sentex. Combine all ingredients until moistened. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.
.. I have successfully kept the cornbread in a airtight container overnight in the fridge.ca/~mec1995/recipes/breads/corn7. Then I use my handblender to make it into a a sauce. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. Make sure you do this in a tall.sentex. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. It is really great hot out of the oven with molasses.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.sorry. Grease a pan (Pam/Bakers' Joy etc. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes. This cornbread was quite moist and flavourful.) and put in the oven to preheat. 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.. pour batter into heated pan and bake for 20 min.htm[11-Sep-11 02:30:03] . Return to Bread Recipes http://www. so you could use store bought apple-sauce for this.
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. pepper and salt in large bowl of electric mixer fitted with dough hook. Remove from pan. Cover with towel. to 130°F.. about 50 minutes. • Can be made 1 day ahead. wrap in foil and warm in 350°F. Score top of bread in ticktacktoe pattern. about 45 minutes. Bake until bread is light brown on top and sounds hollow when tapped on bottom. Mix in yeast and sugar. Knead into a ball. about 5 minutes. Add 1 cup boiling water and mix until smooth. Knead enough bread flour into dough to make it nonsticky. about 45 minutes. cool on rack.) Makes 1 loaf Return to Bread Recipes http://www. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal.html[11-Sep-11 02:30:16] . Let cool to 120°F. Flatten to fill bottom of pan. then 1/4 cup hot water and 1 tablespoon oil. Cool. Before serving.ca/~mec1995/recipes/breads/corn15. Add 1 cup flour and mix until smooth and elastic. • Preheat oven to 350°F. Serve warm or at room temperature. Knead on floured surface until smooth and elastic. • Grease 9-inch metal pie pan with oil. Mix in remaining 1/2 cup cornmeal. about 5 minutes. Wrap tightly. oven 15 minutes. Place in pan.sentex. about 20 minutes. let rise in warm draft-free area until doubled.
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. milk. Hasta-la-vista.htm[11-Sep-11 02:30:25] . Stir in cornmeal. baking powder. baby! Return to Bread Recipes http://www. Add eggs.sentex. Beat untill smooth. for 20-25 minutes in a greased pan. Bake at 425 F.ca/~mec1995/recipes/breads/corn5. and shortening. & salt.
Grease 9" square pan or large cast iron skillet.sentex.htm[11-Sep-11 02:30:51] . butter and sour cream and blend thoroughly. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar. Mix dry ingredients together and make a well in the center.ca/~mec1995/recipes/breads/corn12. Put remaining batter on toop Add bacon bits if desired. Cover with grated cheese and chiles. Fold in corn kernels. grated oz greem chiles. Bake 30 to 40 minutes. Add eggs. Put half of better into prepared pan. chopped cup bacon bits Preheat oven to 375 °F.
chopped Cream butter and sugar.htm[11-Sep-11 02:30:58] . 4 1 2 2 2 1 1 cups tsp.sentex. cups Tbs. USA. baking soda in water Pour water over dates. let cool. and is over a hundred years old! 1 cup dates. then dates/water. finely chopped 2 cups boiling water 2 tsp. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. Return to Bread Recipes http://www. Bake at 250° for 2 hours in small breadpans. It takes less time if using loaf pans. Louis.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. Be sure that the nuts are fresh and not stale.ca/~mec1995/recipes/breads/datebred. Add eggs. Fold in nuts. well tsp. Stir in rest of the dry ingredients.
bursh loaf with soft butter. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Combine all ingredients in a mixing bowl. Beat until well mixed and mixture is stiff but not heavy.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.htm[11-Sep-11 02:31:08] . Bake for 30 to 45 minutes at 350 degrees F. (Standard bread dough feeling). Melted Egg. While warm. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Cover and let rise in a warm place until doubled. sprinkle well with salt. Punch down and put dough in a bread pan. Creamed * Tb Sugar Tb Onion. Large tsp Salt tsp Dillseed cups Flour. Dissolve yeast in warm water. Back to Bread Recipes Menu Copyright ©1998. or arrange in a round shape on a greased cookie sheet. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm.ca/~mec1995/recipes/breads/dillbred. Minced Tb Butter. Tony van Roon http://www.sentex. Let rise again.
Makes 4 loaves.ca/~mec1995/recipes/breads/ezekiel. Let rise until double in bulk. Stir in remaining salt and flour. Mix the other dry ingredients in separate bowl. 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.Ezekiel 4:9. oil and small amount of water. Bake at 375 °F approximately 1 hour. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. Let rise. Biblical Bread Ezekiel 4:9. Knead on floured surface. cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. place in large mixing bowl with remaining water. A health food store is a source for several of these ingredients. Return to Bread Recipes http://www. then place in oiled bowl.html[11-Sep-11 02:31:14] . Bible Bread This is what is called "breaking the bread". shape and place in greased loaf pans.sentex. Stir in 2 cups of mixed flour. Knead again. Blend lentils.
Cover bowl with towel. about 1-1/2 hours. Knead until smooth. Back to Bread Recipes Menu Copyright ©1998. Return to bowl.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. about 10 minutes. then stir in. sugar and salt in heavy small saucepan. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. 4 Tbs butter. about 1 minute. Reduce temperature to 375°F. about 10 minutes. Bake until loaves are rich golden brown and sound hollow when tapped. Tony van Roon http://www. about 45 minutes. turning to coat entire surface. Mix in 4 cups flour. Place bread in oven. Force hot potatoes through sieve into large bowl. adding more flour if stick.115°F). Sprinkle yeast over mixture. Cool in pans 5 minutes. Let dough rise in warm draft-free area until doubled in volume.htm[11-Sep-11 02:31:20] . transfer to prepared pans. Let cool to warm (105 . Combine milk. Drain.l Add dough. about 1-1/2 hours. Cut into 2 pieces. light loaves. Let dough rise until level with tops of pans. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. perfect with Apple Butter. using remaining 2 Tbs butter. Grease large bowl with 2 Tbs butter. Transfer to racks and cool completely before serving. Bring to boil. Simmer until very tender. Butter two 6-cup loaf pans." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. stirring to dissolve sugar. about 30 minutes.sentex. Whisk into potatoes. Cover and let rise until doubled in volume. They are even better the day after baking. Shape each piece into loaf. Punch dough down.ca/~mec1995/recipes/breads/farmbred. Position rack in lower third of oven and preheat to 400°F. Cover pans with towel. Punch dough down. Cover with cold salted water. Knead dough on generously floured surface until smooth and elastic.
Add the rum and let soak for 1 hour. Turn out onto a lightly floured surface. lemon peel. Cool to lukewarm.ca/~mec1995/recipes/breads/dresden. and almond extract. Beat in eggs and dissolved yeast mixture. Brush with melted butter. heat the milk and the butter until the butter melts. drained rum (reserve fruits). turn once to coat the top. Drain and reserve the rum. 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. salt. cover. In a saucepan. divide dough into 2 parts. Place in a greased bowl. Roll each piece into an oval about 3/4 inch thick.sentex. Add enough flour to make a soft dough. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. Dredge fruits in flour and add to dough. Bake at 350 °F. cover lightly with wax paper. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour).German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. for about 40 minutes. and place in a warm spot until doubled in bulk. 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. and orange peel in a bowl. Add almonds.htm[11-Sep-11 02:31:34] . Sprinkle the yeast into warm water and let stand until dissolved. Back to Bread Recipes http://www. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Pour into a large mixing bowl. add the honey. lemon. Mix well.
3. combine the eggs and water. remove bread from pan. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. then add them and your favorite herbs to create an onion/herb bread. Mix well with a whisk. In a separate bowl. polenta meal. If it does not appear to be mixing well.html[11-Sep-11 02:31:39] . rice vinegar.Gluten Free Bread. allow them to cool. Saute some onions in the melted butter. Add the egg mixture. use a rubber spatula to assist it occasionally. or soy flour. beat lightly. sprinkle the yeast on top. 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. 3 Basic Rice Bread.sentex. • In a large bowl. melted butter. such as yellow or blue corn flour. Yield: 14 servings. Stir with a rubber spatula. combine all the dry ingredients except the yeast. Select Light Crust setting and press Start. 3 Gluten Free Bread. Variations: Substitute olive oil for the butter. • After the baking cycle ends. Add 1/4 cup grated cheddar cheese. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. • Observe the dough frequently during the kneading cycles. Add the remainder of the dry ingredients.ca/~mec1995/recipes/breads/glufree3. Return to Bread Recipes http://www. place on wire rack. and salt in bread pan. • Place 1/2 of the dry ingredients in the bread pan. and allow to cool 1 hour before slicing.
May freeze in an air-tight container for 30 days. Bring to a boil and cook for 1 to 2 minutes.sentex. Whisk together the tapioca and raised yeast. sift together bean flour. Ingredients: • 1 tsp granulated sugar • 1/2 cup warm water (110-F degrees) • 1 Tbsp dry yeast • 1 cup water • 2 Tbsp minute tapioca • 2 cups whole bean flour • 1/4 cup cornstarch • 2 tsp gluten-free baking powder • 1 tsp salt • 1 tsp poppy seeds • Non-Stick Cooking Spray and Cornmeal Method: • Pre-heat oven to 400°F.Gluten-Free Bread. Stir well. • Knead until soft. baking powder. Sprinkle yeast over top and set aside to proof. and salt.html[11-Sep-11 02:31:43] . • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. 4 Makes 1 loaf. about 10 minutes. and turn into prepared loaf pan. • In a small saucepan. 4 Gluten-Free Bread. Reserve. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. until thickened and clear. Return to Bread Recipes http://www. Remove loaf from pan and cool on a wire rack. Slice to serve. • In a small bowl. • In a large mixing bowl. Stir mixture into dry ingredients. combine 1 cup water and tapioca. cornstarch. Beat until smooth and set aside for 10 minutes.ca/~mec1995/recipes/breads/glufree4. dissolve the sugar in warm water.
sloppy mix. etc). melt 2+ tablespoons of fat (Crisco. (*)If real buttermilk is not available. Pre-heat oven to 375°F. mix in egg and buttermilk to make a goopy. Back to Bread Recipes http://www. Mix dry ingredients together. Well.-) but this is the only cornbread I've ever had that is even worth eating.ca/~mec1995/recipes/breads/corn4. 1/2 cup whole-kernel stone ground cornmeal 1/2 cup all purpose flour 1/4 cup wheat flour 2 level tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 to 1/3 teaspoon baking soda 1/3 cup vegetable oil 1 egg 2 tablespoons melted fat(see below) 3/4 to 1 cup buttermilk(*) In a 9" cast iron skillet. Not to be arrogant or anything . Turn out onto a warm plate and serve.) 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.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F.. and pour into (slightly) warm skillet. bacon fat. 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. So here.sentex.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. I have some experience with this stuff.. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. (Not that being raised on the stuff would have anything to do with that opinion. coming from a southern Indiana family.htm[11-Sep-11 02:31:48] ... I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Bake fifteen minutes(**).
Sift flour. Back to Bread Recipes Menu Copyright ©1998. Makes 1 loaf. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Add to first mixture. add sugar. and milk. Mix thoroughly. Pour into well-oiled loaf pan. George Hale. OK". Geary. Bake in moderate oven (400 F) about 1 hour.sentex.ca/~mec1995/recipes/breads/grapnut. well beaten cups flour tsp baking powder Combine grapenuts. and sift with baking powder and salt. egg. measure. Let stand 1/2 hour.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Tony van Roon http://www.htm[11-Sep-11 02:32:03] .
(You can let the bread cool to room temperature. Do not cover.) It stores well tightly wrapped in the refrigerator. heat in oven no more than 4 to 5 minutes to avoid browning butter. salt. can whole-sweet red pimentos. Smoothly blend 1 cup white cornmeal. Sprinkle grated cheese over top and decorate with pimento strips. diced cheese. moderately runny but not down right liquid. Put remaining 2 Tbsp. Back to Bread Recipes http://www. baking soda. Mix thoroughly. corn. Cut into fairly thin. Bake until a knife lightly pushed in center comes out clean and dry. pie . Place casserole.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. It should have the consistency of southern cornbread. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan.usually 40 to 50 minutes. Give butter in casserole a final swizzle. One loaf makes about 8 servings.sentex. Serve at once. butter into an 8 inch diameter baking casserole. melt 6 Tbsp. chopped red pimento. fresh or canned 4 oz. chillies. Rotate and tilt casserole to coat inside. sharp cheddar cheese ---. melted butter. beat milk and eggs. In large mixing bowl. Preheat oven to 400 degrees F.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. exactly in center of oven. Do not brown. but it is best not to serve it cold. Set aside. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. white cornmeal.htm[11-Sep-11 02:32:14] . If it seems to runny work in 1 or 2 tbsp. then pour in batter.ca/~mec1995/recipes/breads/inca.shaped wedges. smoothing it level. butter over low heat.
Cover. buttermilk and water until very warm (125 °F. With a sharp knife. Remove dough to lightly floured surface and form into a smooth 5-inch ball. the mixture will curdle so not to worry. Back to Bread Recipes http://www.). and let rise until doubled in bulk for about 45 minutes in a warm.htm[11-Sep-11 02:32:20] . Stir in enough whole wheat flour to make a stiff dough. Heat butter. adding more wheat flour if necessary. 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.sentex. cut a "X" in top of the dough (about 1/2" deep). draft-free place.ca/~mec1995/recipes/breads/irish. Remove from pan and cool on wire rack.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Stir liquids into dry ingredients. Place in 9-inch pan. Bake in pre-heated 375 °F. except the whole-wheat flour. No kneading required for this traditional Irish brown-soda bread. oven for about 35 minutes or until done.
roll out the balls until they are the size of a 14" pizza pan. • Knead the dough until it is very smooth.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.Lahvosh (Pareg Hatz) . Cover and let stand in a warm place for 4 hours. Then add flour and when moistened. 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. Divide the dough into balls the size of two hands cupped together.ca/~mec1995/recipes/breads/lahvosh. add the butter and salt.html[11-Sep-11 02:32:24] . Place the dough in the pan and slit the dough in several places.sentex. • Makes 18-20 Lahvosh's. • On a floured board. with a small amount of the warm water. Return to Bread Recipes http://www. flour • 1 cup melted butter or shortening • 4 cups warm water • 2 tablespoons salt • 1 1/2 tablespooons sugar • 1 cake of yeast • 1/2 cup sesame seeds [optional] Method: • In a large bowl. dissove yeast and then add sugar.
Shape into loaves or place the mixture into greased loaf tins. Fill with rewena and sprinkle baking soda over the top.html[11-Sep-11 02:32:29] .ca/~mec1995/recipes/breads/maori.sentex. Cool to lukewarm and mix in the flour and sugar to a paste. 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. Cover and stand in a warm place until the mixture has fermented. Bake at 450 °F (230°C) for 45 to 50 minutes. adding a little water if the mixture is too firm. Return to Bread Recipes http://www. Combine and knead mixture for about 10 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.
Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. baking soda and baking powder together and add to the mahdzoon mixture. • Place on a lightly greased cookie sheet. • Cover the dough and let rest for 10 minutes.sentex. 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.ca/~mec1995/recipes/breads/mahdzoon. • Makes 3-4 dozen. Repeat until all the dough has been used. Stir in the flour and knead for about 5-6 minutes. and mix well. depending on size of braids. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. Let rise for 15 minutes.html[11-Sep-11 02:32:35] . Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. Braid this by crossing one end over the other 3 times. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. Return to Bread Recipes http://www. made with yoghurt. • Beat the butter.
eggs. Brown meat and drain off grease. Cover with remaining batter. milk. Grease a 9 x 13-inch baking pan.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. and salt. drippings. and last add cheese.ca/~mec1995/recipes/breads/mexcorn. Cook at 350°F.htm[11-Sep-11 02:32:44] . onions. peppers.sentex. Add 1/2 batter then sprinkle on the meat. Serve hot. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. for about 45 minutes. Mix well. soda.
turning to coat entire surface. Let rise in warm draft-free area for 1 hour. Cover and let rise again in warm draft-free area until doubled in volume. Grease baking sheets. Gently turn dough out on lightly floured surface. using wooden spoon.115°F) in small bowl. Add dough. Add yeast mixture and whisk until smooth. about 30 minutes. Pull 2 opposite sides under to form oval.ca/~mec1995/recipes/breads/monastry. using serrated knife. 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 . Place on prepared sheets seam side down. Preheat oven to 400°F. Cover with plastic wrap. Tony van Roon http://www. crumble into small bowl. Bake until loaves sound hollow when tapped on bottom. Combine oats. Let rise in warm draft-free area until doubled. about 45 minutes. Knead on floured surface until smooth and elastic. If using cake yeast.sentex. Immediately transfer to racks and cool. Knead each piece into round. bread flour and whole wheat flour in large bowl. about 30 minutes. Stir in sugar and lukewarm milk (95°F).htm[11-Sep-11 02:32:55] . butter and salt. Let stand until foamy. Gently knead dough in bowl until deflated. Cut in half. Mix in 1 cup oats. Slash top of loaves. stir to dissolve.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. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Brush with glaze and sprinkle wit oats. Let rise until doubled in volume. about 30 minutes. Grease large bowl. For dough: Stir down sponge. kneading in allpurpose flour if sticky. Cover bowl with plastic. Back to Bread Recipes Menu Copyright ©1998.
Put each ball into the sugar mixture and coat. Cut each biscuit into four sections and roll each section into a ball. Tony van Roon by Tony van Roon http://www. Repeat these steps for the next two cans of biscuits. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. brown sugar. o Open one can of biscuits and separate. then turn onto a plate and carefully remove the pan. o When done.htm[11-Sep-11 02:33:01] . I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. ---. remove from the oven and let cool for a minute or two. drizzle a little melted butter evenly over the top of this first layer. o Melt 1/2 cup butter (not the diet type!) in a bowl.sentex. In another bowl.ca/~mec1995/recipes/breads/monkey.Monkey Bread. mix the sugar. then drop into Bundt pan. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F.oven for 30-35 minutes. I Monkey Bread. After finishing the first can of biscuits. If you leave the monkey bread in the Bundt pan much longer. it will stick to it and is hard to remove.Monkey bread makes you going ape! 1/2 cup Margarine or Butter 1/3 cup Granulated Sugar 1/3 cup Brown Sugar 1/4 cup Finely chopped nuts 1 tablespoon Cinnamon 3 cans Buttermilk Biscuits Bundt pan ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ o Prepare Bundt pan by coating the inside with cooking spray or butter and set it aside. nuts and cinnamon.
II Monkey Bread. Pour over biscuits. combine white sugar and cinnamon.Monkey Bread. Bake 35 minutes at 350 degrees. II by Tony van Roon Preheat oven to 375° F. Melt butter and brown sugar.htm[11-Sep-11 02:33:09] . Back to Pastry & Rolls Menu Copyright © 1996. In large baggie. Let stand 10 minutes before removing from pan.ca/~mec1995/recipes/breads/monkey2. Tony van Roon http://www. Shake biscuit pieces and line in greased tub or Bundt pan. Boil 1 minute.sentex. 3 cans Buttermilk Biscuits (10 per can) 1 cup Sugar 2 tsp Cinnamon 1 cup Brown sugar 1 stick butter Pecans (optional) Cut biscuits into 1/4's.
Reduce heat to 375°F. 1 hour.) 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. Cover bowl with plastic wrap. 1 Tbsp at a time. press seeds gently into surface of loaf. Place rack in center of oven. swirling to coat bottom and sides. place on greased baking sheet. Preheat oven to 425°F. Return to Bread Recipes http://www. Place dough in oiled bowl. processing just until blended.Muffuletta Bread Muffuletta Bread Makes 1 loaf. add more flour. The loaf is done when it sounds hollow when tapped on bottom. bake 25 minutes. about 1 1/2 hours. Ingredients: 1 cup warm water (110°F. check consistency of dough. processing just until blended. Bake loaf in center of preheated oven for 10 minutes. let rise until almost doubled in bulk. about 5 seconds. Stir in yeast. draft-free place until doubled in bulk. turn out onto a lightly floured surface.html[11-Sep-11 02:33:15] . combine water and sugar. In a food processor fitted with the steel blade. Stop machine. Lightly grease a baking sheet. and shortening. 1 or 2 Tbsp at a time. Sprinkle top of loaf with sesame seeds.ca/~mec1995/recipes/breads/muflet. If dough is too sticky. Process 20 seconds to knead. turn to coat all sides. Let stand until foamy. punch down dough. Let rise in a warm. Cover very loosely with plastic wrap. combine 3 cups flour. It should be smooth and satiny. Process until dough forms a ball.sentex. Cool completely on a rack before slicing. Add yeast mixture. Lightly oil a large bowl. add more warm water. salt. If dough is too dry. Form dough into round loaf about 10 inches in diameter. 5 to 10 minutes. Remove plastic wrap. When dough has doubled in bulk.
Back to Bread Recipes http://www. Dough may be refriggerated at this point for baking later. Pinch off pieces about the size of golf balls and place on large buttered pan. 2-1/2 to 4 minutes. preheat oven to 450 degrees F. Mix until dough is somewhat sticky.sentex. add warm water if necessary.ca/~mec1995/recipes/breads/naan.htm[11-Sep-11 02:33:23] . Serve hot. Pat balls into thin circles about 6 inches in diameter. Make a well in center and add remaining ingredients. Turn onto floured board and knead until dough is elastic. Place on baking sheet and bake until bread puffs and is lightly browned.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. Cover with damp cloth and let rest 1 hour. When ready to bake.
Heat beaten egg. milk and yogurt until barely warm.Naan 2.htm[11-Sep-11 02:33:27] . Add to flour mixture. Mix the dough. except the cumming seeds. (Susheel) Naan 2. beaten Mix dry ingredients. kneading just enough to hold together. Let dough rest. Add cumin seeds.ca/~mec1995/recipes/breads/naan2. Add water if necessary. (Susheel) Posted by Tony van Roon Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon 2½ cups all purpose flour ½ tsp baking soda ½ tsp baking powder ½ cup milk ½ yogurt ½ tsp sugar. turning once. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. Divide into 20 small balls. Roll each ball to 1/8" thichness. Heat the oil in a pan.sentex. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Broil in oil. for 35-40 minutes in a warm spot. covered.
Brush each with glaze. about 30 minutes. Turn dough out onto generously floured surface.ca/~mec1995/recipes/breads/newfr. Let stand until foamy and proofed. abut 10 minutes. make three to four 3/8-inch-deep slashes atop each loaf. Divide evenly into 4 pieces. Wrap in foil and freeze. Punch dough down. about 1 hour. Remove from pans.htm[11-Sep-11 02:33:33] . Continue kneading until dough is very smooth and elastic.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 . Bake loaves 15 minutes. Generously butter four 18-inch baguette pans. about 1 hour. Tony van Roon http://www. Knead in remaining 1 cup flour. Roll 1 piece into 7x15-inch oblong. turning to coat entire surface. about 10 minutes. Stir in another 1 cup flour. Set seam side down in 1 prepared pan. Using razor blade. Stir to blend. (Can be prepared 3 months ahead. Let stand 15 minutes at room temperature. Cover and let rise in warm draft-free area until doubled in volume. Add dough. Add 5 cups flour to yeast mixture and stir to incorporate. Knead dough 3 to 4 times. Butter large bowl. Roll up as for jelly roll. Preheat oven to 450°F.sentex. Reduce oven temperature to 350°F. Cool completely. Continue baking until bread sounds hollow when tapped on bottom. Let stand in warm draftfree area until dough rises to top of pans.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. let stand until dissolved. Serve immediately. Repeat with remaining pieces. Rewarm in 350°F oven for about 20 minutes. sugar and salt over water in large bowl.) Back to Bread Recipes Menu Copyright ©1998.
salt. Sprinkle with pearl sugar. Do not overbake or loaves will be dry. Place in a lightly greased bowl. cover lightly and let rise in warm place (about 85°F) until doubled. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Dough should be smooth and glossy in appearance. eggs and enough flour to make a batter (about 2 cups). Add remaining flour 1 cup at a time until dough is stiff. divide into 3 parts. Add the butter.Nisu Bread Nisu Bread Makes 3 loaves. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Let rest for 15 minutes. Ingredients: 2 pkgs. Beat until dough is smooth and elastic. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. Repeat for second and third loaves.ca/~mec1995/recipes/breads/nisu.sentex. crushed loaf sugar (sugar cubes) and or sliced almonds. Turn out onto floured board. sugar. beat until dough looks glossy again. Stir in the milk. Glaze loaves with a mixture of beaten egg and milk. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. turn dough to grease top. Return to Bread Recipes http://www. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. Turn out onto a lightly floured board. and divide each part into three. cover with inverted mixing bowl. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Place on lightly greased baking sheets. Add about 3 cups of flour and beat well. cardamom. Knead until smooth and satiny. let rise again.html[11-Sep-11 02:33:41] . Punch down. Let rise until puffy (1/2 to 1 hour). Bake at 400 ° for 25-30 minutes.
ca/~mec1995/recipes/breads/oliebol. Mix well.5 setting. Use your own judgement. Put the flour in a large bowl. hick. apple at room temperature (before peeling). Let cool a bit first. The fully soaked raisins/currants.Olie Bollen. Some of the raisins still have stems on them. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. If you fry the oliebollen too long they become hard the next day. Hollandse Boterletter.. I microwave the milk until it is hot (probably around 50°C). I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. not very appetizing while eating so remove them. finely chopped 1 2% milk.sentex.. 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. add salt and yeast and mix well. If 'blue' smoke is coming from the oil it is definately too hot. Add the eggs and part of the 'hot' (not boiling!) milk. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. So only fry as long as needed. Add the rest of the milk and mix well. Put a piece of bread crust in the oil to check if the oil is hot enough. My stove burner setting (electric) is about 6 to 6. If you don't have (enough) yeast. grated (optional) 1 Preparation: Make sure everything is warm. Boter Letter. together with the apple.. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. I have a plastic pail which I use only for yeast recipes. Oil temperature should be about 'medium-high'. Add the raisins/currants and the lemon rind (or even orange peel). It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Let rise for 60 minutes on a draft free spot. or are short. Check a couple for consistancy until you get the hang of it. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. They are usually made New Year's eve (or even during the day) and for the Dutch. Works for me. . will provide moisture and keep the oliebollen fresh for several days. wash the currants and raisins and then soak in hot water for 1 hour.htm[11-Sep-11 02:33:49] .. Kerst Stol. add beer. put the eggs in warm tap water for 10 minutes. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. 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). Like.=) Serve with powdered sugar (icing sugar) sprinkled on top. Dutch. The consistancy of the dough batter should be something like thick porridge.
Cream sugar and butter together. or until a skewer comes out clean. Tony van Roon http://www. Beat in egg and set aside. water. Bake for 1 hour. It is important that the pecans and walnuts are fresh and not stale. Pour into a large greased loaf pan. Set aside to cool and then add to sugar/butter mixture.ca/~mec1995/recipes/breads/orangedn. Especially stale walnuts will leave a bitter after taste.htm[11-Sep-11 02:33:55] . Makes 1 loaf Back to Breads Page Copyright ©1998. keep in mind that pecans are a little bit harder than walnuts. orange juice and rind. In a seperate bowl mix the dates.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). Mix remaining ingredients and add to wet mixture. baking soda.sentex. Also.
ca/~mec1995/recipes/breads/pagach. Place dough on countertop. Bake at 400°F for 30 minutes or until golden brown.html[11-Sep-11 02:34:04] . Saute onion in oil until soft. Drain off any excess oil. cover with stainless steel bowl. Place on greased baking sheet. Ukrainian Potato Bread Pagach. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Punch down dough and divide into 2 parts. 9 x 12 inches. Fold the other half of you have a turnover. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Roll out dough into an 18 of rectangle. Let rise double. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Place cooled filling on one side inch margin from the edges.Pagach. Allow to rise double in bulk. Ukrainian Potato Bread Ingredients: 2-1/2 cups flour 1 cup warm water 1 pkg yeast 1/2 teaspoon salt 1 lg onion peeled and sliced 1 med head cabbage.sentex. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. adding more flour as needed. Return to Bread Recipes http://www. Carefully pinch edges together. add salt and 2 1/2 cups flour and knead smooth and elastic. Pat the top of the filling.
orange flower water. sugar. Fry the bread until golden brown on both sides.ca/~mec1995/recipes/breads/perdu.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. 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. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. French Toast. Heat the butter and oil in a heavy frying pan.Pain Perdu. brandy and nutmeg in a bowl. Soak the bread in the liquid mixture. Dust with powdered sugar and serve with warm cane syrup. Tony van Roon http://www.htm[11-Sep-11 02:34:10] . Back to Bread Recipes Menu Copyright ©1998. lemon zest. Sheila Ainbinder -. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook.sentex. milk.
coating evenly. melt 2 tablespoons of the butter. Fry in the butter until golden brown. • Lay the pain perdu on a platter. French toast French Toast yes.Pain Perdu. sugar. Return to Bread Recipes http://www. • Repeat until all the butter and bread is used. Spoon the warm sauce over the pain perdu. Carefully place the pan back on the stove and flame the sauce. set aside. orange zest. and vanilla. Remove the sauce from the heat. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. 2 or 3 minutes on each side.ca/~mec1995/recipes/breads/perdu2. Add the bananas to the pecan mixture and warm slightly. • Stir in the maple syrup and bring the liquid up to a simmer. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl.sentex. Dust the entire plate with powdered sugar. milk. stirring constantly. orange juice. whisk the eggs. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. heat 2 tablespoons of butter. Yields: 6 servings. to dissolve the sugar. cinnamon. • Add the pecans and sauté for 4-5 minutes. Dip 2 slices of the bread into the egg-milk mixture. • Remove the pan from the stove and add the rum. 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. French toast Pain Perdu.html[11-Sep-11 02:34:17] . peeled and sliced. • In a nonstick sauté pan.
Cut the dough into 16 to 18 pieces and roll each piece into a ball. Place the flour. grated lemon & orange zests. sponge.html[11-Sep-11 02:34:26] . The rolls should double in size and puff up into fat buns as they bake. salt. and smooth except for a few blisters. Return to Bread Recipes http://www. Stir the yeast into the warm milk in a small bowl. and very smooth. Heat oven to 400°F. Place the dough in a buttered bowl. drain but reserve 1/4 cup of the water. knead until soft. 20 to 30 minutes. (Or by hand. Dolci type Panini Bread. cover with plastic wrap. 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. about 1 hour. Cover with plastic wrap and let rise until doubled. eggs. about 10 minutes. springy. Add the flour and reserved raisin water and stir until smooth. 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. Change to dough hook and knead at medium speed until soft. and vanilla in a mixer bowl and mix with the paddle until blended. and rolling up the dough. Italian.sentex. Cool on racks. 8 to 10 minutes).Panini Bread. Add the raisins to the dough in 1 or 2 additions by flattening the dough. Pat the raisins dry and toss with 1/4 cup flour. springy. patting the raisins over the surface. about 45 minutes. Add the butter and mix thoroughly. sugar. 3 to 4 minutes. let stand until creamy. Cover with a towel and let rise half their original volume. Bake 18 minutes. Place the rolls on lightly buttered or parchment-lined baking sheets.ca/~mec1995/recipes/breads/panini. egg yolk. and let rise until doubled.
sifted • 3 tablespoons Crisco oil • 2 cups warm water (not boiling hot!) • 2 pkgs dry yeast • 1 tablespoon salt • 1 tablespoon sugar • 1/4 cup sesame seeds Method: • In a large mixing bowl add warm water and dissolve yeast. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. salt and Crisco.Peda. Cover each pan and let dough rise again. With hands lubricated with oil. Divide dough into four parts. Cover dough and let rise until double it's size.html[11-Sep-11 02:34:31] . Gradually add flour and mix well.sentex. Peda Bread.ca/~mec1995/recipes/breads/peda. Return to Bread Recipes http://www. Spray 4 pie tins with vegetable oil spray(any kind). Armenian Flat Bread Peda. Add sugar. spread dough out evenly in each pan. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown.
-. place in a greased bowl. turning once to coat the top. but therein lies the secret. When kneading is finished. you will bake the remaining Pita. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. Continue the process until all the breads are baked. Using a floured rolling pin. Turn out onto a lightly floured board and knead for 10 minutes. remove from oven. After 5 minutes. add the honey.htm[11-Sep-11 02:34:39] . stir and set aside to proof. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. the oil.very hot for these little breads. salt. Mix the yeast in 1/2 cup of the warm water. 1 cup at a time. The (preheated) oven is set fpr 500 °F. Let them cool--rewarm them for serving. When they're done.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. cover. cover and let rest for about 30 minutes. Do not open the oven during this first baking. mixing vigorously with each addition. or freeze them for future use.sentex. Dust 2 baking sheets with cornmeal. Place 1 cookie sheet on the lowest rack for 5 minutes. place 2 of the circles on each sheet. shaping each piece into a ball. Knead each ball for 1 or 2 minutes. add the remaining 1-1/2 cups of water.ca/~mec1995/recipes/breads/pita. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Then stir in 5 cups of the flour. and let rest for about 30 minutes. the dough should be smooth and eleastic. Dust the cookie sheets with cornmeall also in between baking Pita's. In a large mixing bowl. adding the additional cup of flour if the dough gets too sticky. and the yeast mixture. The breads will puff up and be lightly browned when they're done. place the next tray on the bottom for its 5-minute. this recipe is not my own. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Shape into a ball. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. Back to Bread Recipes http://www. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. high heat and remove the first ones to a wire rack to cool. Punch down on floured surface.
Repeat with remaining dough. Add 1 dough round to oil. Cover. Place on platter and serve immediately.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. gently press in center with back of slotted spoon until bread puffs. Divide dough into 8 pieces. Knead dough on lightly floured surface 2 minutes. Keep warm while cooking remaining dough. Turn and cook until light brown. about 20 seconds. Heat to 375 °F.ca/~mec1995/recipes/breads/poori. Pour oil into wok or medium saucepan to depth of 3 inches.htm[11-Sep-11 02:34:46] . Mix in buttermilk. When dough starts to rise.Whole Wheat Indian Bread Poori . Back to Bread Recipes http://www. dough will sink to bottom. dusting with flour to prevent sticking.Poori .sentex. Dust generously with whole wheat flour and roll into 5-inch-diameter circle. Cover and let rest 15 minutes. Roll 1 piece into smooth ball (keep remainder covered with towel). Transfer to paper towels using slotted spoon.
350°F about 30 minutes or until golden brown.ca/~mec1995/recipes/breads/pulla. salt and some of the flour. Let rise again until doubled in size.html[11-Sep-11 02:34:52] . • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Add lukewarm milk. Knead vigorously until thoroughly mixed. Divide into 3 equal parts. Cool. Return to Bread Recipes http://www. Cover. Add butter.sentex.Pulla. Beat 1 egg and sugar together. Knead until dough no longer sticks to sides of bowl. Punch down. 85°F until doubled in size. about 45 minutes. stir until dissolved. Stir to mix. Coffee bread from Finland Pulla. Cover. Braid strands to form a loaf. approx. Makes 1 loaf. Sprinkle with almonds. add milk mixture. Add cardamom and enough flour to make a soft dough. shape each into a long strand. Let rise in warm place. 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. Brush with slightly beaten egg. Bake in moderate oven.
. but some is necessary) Bake at 350° F.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. 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. My girlfriend loves it. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. 1/4 cup of less should be plenty. and says the reason she works out is so she can eat it without too much guilt..ca/~mec1995/recipes/breads/radiobb. Grease three 6x3" loaf pans.htm[11-Sep-11 02:34:58] .berkeley.edu Back to Bread Recipes http://www. so. Although I don't recommend using that much. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. you don't need all of it. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F.. Do not be fooled by its simplicity. but that's what the original recipe calls for.sentex. and to her by her mother. for 50 minutes Relax.
If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends.) 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. and lightly knead it again for about 1 minute. Remove from pan and cool on wire rack. and the apple pieces. Add the warm water.Raisin Bread #4 Raisin Bread #4 by Tony van Roon Makes 2 Loaves: 1 cup 2 pkgs 1/2 3/4 1/2 6 cups 1 2 1 cup 1 cup Very warm water or milk (about 125 °F. 30 minutes. Roll each half in a rectangle to fit your bread pan.sentex. Put the dough mixture in a lightly greased bowl. Knead on a floured surface or countertop until smooth for about 10 minutes. Add the creamed butter/sugar mixture to the flour. Punch the dough down. Bake at 350 °F for 35 minutes or until done.ca/~mec1995/recipes/breads/raisin-4. and yeast with the flour. approx.htm[11-Sep-11 02:35:03] . Cover and let rise again until double in bulk. add the eggs. Stirr in the currants. Cream the (softened) butter with the sugar. Back to Bread Recipes http://www. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. raisins. Devide in half. Place each half in a greased and floured loaf pan. Cut the apple in little pieces. Mix the salt.
(room temperature) ** Place 1/2 cup warm water in a large warm bowl. about 6 to 8 minutes. I also started adding half an apple. turning to grease the top. Place. Remove dough to lightly floured surface. let rise in warm and draft free spot until doubled in bulk. Add remaining water. blend well.sentex. you can substitute with applesauce. I found that when using 2 eggs the bread becomes a bit dry the next day. Remove from pan and cool on wire rack.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. Beginning at short end of each.ca/~mec1995/recipes/breads/raisin-5. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Stir in egg. seam sides down. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. to keep the bread moist. Bake at 350 °F. Roll each half to 12x7 inch rectangle. and 2 cups of flour. and enough remaining flour to make a soft dough. divide in half. Sprinkle in the yeast. cut in small pieces. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. If you like. Knead on lightly floured surface until smooth and elastic. stir until disolved. raisins. draft free place until doubled in size. sugar. The one cup of water changed to 1-1/2 to 2 cups hot tap water. salt. Back to Bread Recipes http://www. Cover. about 1 hour. for 35 minutes or until done. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. let rise again in warm. mashed potatoes (or applesauce). Punch dough down. * Use tap-water or water reserved from boiling potatoes. about 1 hour. Place in a greased bowl. Gives a nice look to a slice. Cover. butter. Pinch seams and ends to seal. Let cool to room temperature. Works well. It is obvious that the apple and egg should be at room temperature. roll up tightly as for jelly roll.htm[11-Sep-11 02:35:16] .
sirup. Add cooking oil.htm[11-Sep-11 02:35:23] . Stir until blended. Allow to rise until double in bulk.sentex.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Pour into well-oiled pan. Allow to stand 1 hour. Back to Bread Recipes Menu Copyright ©1998.ca/~mec1995/recipes/breads/oatsbred. Pour over rolled oats. Tony van Roon http://www. Bake in moderate oven (375°F) about 45 minutes. Beat thoroughly. and yeast which has been softened in lukewarm water. Cover and let rise until double in bulk.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. flour. then beat thoroughly. salt.
Knead well. add citron. Mix butter. Yield: one very large ring or twelve to fifteen servings. add the dough which has fermented.Rosca De Reyes Bread Rosca De Reyes. Place in a greased pan. Knead. Add two eggs and the orange blossom water. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Cover with napkin and let stand in a warm place until it is twice its original size. Dissolve yeast in lukewarm water and pour into center of mound.ca/~mec1995/recipes/breads/rosca. adding the rest of the milk mixture and two more eggs. Moisten the tope with a brush dipped in remaining egg. 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. chopped 1 candied orange peel. sugar and salt with milk and cook over moderate heat for about two minutes. Shape dough into a large circle with a hole in the center. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. chopped 1 lemon rind. cover with napkin and allow it to stand twenty-four hours. then form into a ball. exclusively for January 6. Return to Bread Recipes http://www.html[11-Sep-11 02:35:32] . When the dough is smooth. Mix thoroughly with the flour and when lukewarm.sentex. orange peel and lemon rind. mixing it a little at a time with the flour. Specialty Bread King's Bread. Bake at 400°F for thirty minutes or longer. 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. Make two incisions forming a cross on the top of the ball and place in a floured bowl.
Allow mixture to stand at room temperature from noon to the following morning. Back to Bread Recipes Menu Copyright ©1998. Sprinkle 1 tablespoon salt. G.htm[11-Sep-11 02:35:38] . remaining salt and 5 cups of flour. Mrs.sentex. o Then drain off liquid. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. o Add boiling water and stir until salt has dissolved. add shortening. Stir until ingredients are well blended. Add to it the soda. Tony van Roon http://www. This requires about 1-1/2 hours. this sponge should be the consistency of cake batter. Elida. VA. Wayneboro. the sugar and the corn meal over the potatoes. o Let rise until light. o Add milk and remaining flour to sponge. o Scald milk and cool to lukewarm.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver.H. Brunk.ca/~mec1995/recipes/breads/saltrb. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Bake at 350°F for about 1 hour. o Kneed for 10 to 12 minutes and shape into several loaves. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. o Set mixture in a warm place and let rise until light and full of bubbles.
90 to 95°F. If it isn't light in texture. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. Keep water warm this full length of time.ca/~mec1995/recipes/breads/saltcb. Test for doneness. Watch it for if it gets too high. Reduce the heat to 350°F and bake 25 to 30 minutes more. 1975" Makes three 5x9-inch loaves Measure into a large jar or bowl: o 1/2 cup fresh coarse white stone-ground cornmeal o 1 tablespoon sugar Scald and pour over the cornmeal: o 1 cup milk Let stand overnight or longer. in a warm place. Scald: o 3 cups milk Pour it o 2 o 5 o 1 over: tablespoons sugar tablespoons lard tablespoon salt Stir in: o 3-1/2 cups sifted all-purpose flour Stir in the corn mixture. Preheat the oven to 400°F and bake the bread 10 minutes. it is useless to proceed as the bread will not rise properly. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. covered. Back to Bread Recipes Menu Copyright ©1998. By then it would be light and have a number of small cracks over the surface. but not stiff. cover and let rise until it has doubled in bulk.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. Bobbs-Merrill Co. then cool on rack.sentex.htm[11-Sep-11 02:35:42] . until bubbles work up from the bottom. Tony van Roon http://www. it may sour. Rombauer & Becker. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans.. until it ferments.
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
or until a straw inserted into the center comes out clean. chilled 2 Eggs 1/2 cup Raspberry jam/preserves or 1/2 cup Strawberry jam/preserves 3/4 cup Milk 2 Tbs Butter 2 Tbs Sugar 2 Tbs Raspberry jam or 2 Tbs Strawberry jam Preheat oven to 350 °F. Stir with a fork to mix all dry ingredients well. Back to Bread Recipes Sunday Loaf http://www. Cut the butter into small pieces and drop into the flour mixture. and jam in a pan.sentex. Stir and bring to a simmer. Using your fingers or a pastry cutter. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. continue stirring until dissolved and blended. add the jam or preserves and milk. Grease a 9x5x3-inch loaf pan. Meanwhile. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. baking powder. Combine the flour. sugar. and salt in a large mixing bowl. Beat the eggs well in a small bowl. Strain and then spoon the glaze over the loaf after it has cooled on the rack. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Spoon into the loaf pan and bake for about 1 hour 15 minutes.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter.htm[11-Sep-11 02:36:23] .ca/~mec1995/recipes/breads/sunday. whisk until the mixture is blended smooth. sugar. make the glaze by combining the butter.
Cool to lukewarm. round or square--and place on greased baking sheets. In a cup or bowl. Add a bit more white flour if the dough is too sticky. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. mixing with each addition until all 3 cups are stirred in. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Shape as desired--oval.htm[11-Sep-11 02:36:32] .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. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. Bake at 400 °F. knead the dough for about 10 minutes. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. Place in a greased bowl and turn once to coat the top. then stir in the honey. Punch down. Stir in the rye flour gradually. Then gradually add the white flour to make a soft dough.sentex. Beat well. dissolve the yeast in the ½ cup of warm water and add to the first mixture. On a lightly floured board or countertop. but it looks better if baked as so called free-loaves. Cool on wire racks. Back to Bread Recipes by Tony van Roon http://www. and salt. Or bake in the normal baking pans if you like. butter.ca/~mec1995/recipes/breads/limpa.
ca/~mec1995/recipes/breads/swed-rye. If the dough is sticky or too soft. Knead by your own method or use a dough kneeder. orange rind and seeds. or sound hollow when you tap on top of the bread. then let rise on a draft free spot for about 45 minutes. The breads will shrink a little from the sides of the pan when they are done. just leave it out or replace with something you like. Bake in preheated oven at 375 °F for about 35 minutes.Swedish Rye Bread Swedish Rye Bread by Tony van Roon Makes 2 Breads: 3 packages quick dry yeast 2 tablespoons softened butter ½ teaspoon salt 3 cups unbleached white flour 2½ cups fine milled rye flour 1½ cups hot water (about 80 °F) ¼ cup molasses ½ cup sugar 1 tablespoon grated (califorina) orange rind 1 tablespoon fennel seed 1 tablespoon anise seed Put the water in a bowl and add the yeast. sugar. dusted with cornmeal. 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). If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Leave the dough in the bowl and cover the bowl with plastic wrap. Let rest for a minute. then stir until dissolved. Mix all ingredients together until smooth. Stir in the molasses. Enjoy! NOTE: If you don't like the taste of anise. Add the flours and butter. Make four ¼" deep diagonal cuts in the top of the loaves. Shape the dough into two slightly flattened ovals and put on a greased baking sheet.htm[11-Sep-11 02:36:38] . Back to Bread Recipes http://www. add a little more flour.sentex.
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.ca/~mec1995/recipes/breads/texmex. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. Bake in an iron skillet if you have one. •2 Place mixture in a 10-inch greased baking pan. sugar. baking soda and baking powder.sentex.html[11-Sep-11 02:36:48] . flour. pepper. Blend only until mixed. shredded Method: •1 Combine the cornmeal. Combine the remaining ingredients and add to the first mixture. salt. do not overmix. Return to Bread Recipes http://www.
Add ingredients in order given... Ingredients: o 1-1/2 teaspoon Yeast o 2 cups Whole Wheat flour o 2 cups White bread flour o 1-1/2 teaspoon Salt o 1-1/2 teaspoon Cinnamon o 1 tablespoon Sugar o 1 tablespoon Brown sugar o 2 tablespoons Dry Milk o 2 tablespoons Butter o 1-1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o 1/2 cup Raisins o 1/2 cup Chopped Walnuts Recipe by Donna Holder.ca/~mec1995/recipes/breads/raisin6. Return to Bread Recipes http://www.sentex.html[11-Sep-11 02:37:04] .Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread This is a good Whole Wheat recipe I made up for my Bread Machine.
Do NOT stir! Set aside. Cover and let rise in a warm place until the dough has increased by one-third in bulk. Knead for 10 minutes on low speed.sentex. Lightly oil hands and counter top and mold dough into 4 loaves. and oil.100% Whole Wheat Bread 100% Whole Wheat Bread. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. Preheat oven to 350 degrees F. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Remove the breads from pans when they're done and cool on wire racks. bake for 40 to 45 minutes or until loaves test done. Sprinkle the yeast on top.htm[11-Sep-11 02:37:20] . until the dough is the consistency of cookie dough. Blend in mixer on low speed until thoroughly mixed. If you're kneading the bread by hand the dough has to be double. 1 cup at a time. water.ca/~mec1995/recipes/breads/wwbread. combine 7 cups of the flour with the salt. Back to Bread Recipes http://www. Put into 4 large breadpans that have been greased with a solid shortening. honey. In a mixer bowl. #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. Add the remaining 5 to 6 cups of flour. Add the yeast mixture. When dough has increased by one-third (or double if kneaded by hand).
can be made without egg. Let cool to lukewarm. molasses. and knead for a about 2 minutes. Add enough flour to make a soft. I put a cup with water in the back corner of the oven which really helps the baking process. egg. * Modified for regular milk from non-fat dry milk. In a large bowl. This recipe was original posted with two large eggs and I have modified it for 1 small egg. Tip: With all bread baking. Then bake for about 35 minutes or until done. workable dough. turn once to cover the top. Turn out onto floured surface.Whole Wheat Bread II Whole Wheat Bread. Then divide in half and form 2 loaves. Set aside to proof. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. and most others. cover with a towel. milk. #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. Bread will sound hollow when tapped with fingers. Turn out onto a lightly floured surface and knead for about 10 minutes. ** This bread. Place in greased bread pans. or mixer. Add the yeast mixture. especially electric ovens.sentex. and 4 cups of flour. Place the dough in a greased bowl. punch down. put butter or oil.htm[11-Sep-11 02:37:56] . Add the boiling water and stir. Cover with the bowl and let it rest for 10 minutes. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Preheat oven to 400 °F. (cover with aluminum foil the last 10 minutes to prevent burning). I use the regular 2% kind. Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/wwbread2. Beat with a whisk. Remove the breads from pans when they're done and cool on wire racks. spoon. and salt. cover and place in a warm spot to rise double in bulk for about 1 hour.
sentex. Substitute the 50 grams fruitmix for something else of your choice.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . etc.salt (1/4 tsp) 100 gram . or orange. or 1-1/2 cups) 150 gram . don't worry about it. by Tony van Roon Makes 1 very large. like cranberry. 2 TBSP white sugar.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .all purpose white flour. If the yeast is foaming you can proceed with the recipe. sifted (about 3-1/2 cups) 25 gram .yellow (golden) raisins 50 gram . So. If not. http://www.fruitmix (optional) (use apple. and the 25 grams yeast (3 packages). or 2 large loaves 150 grams is approximately 1 cup 500 gram . Heat the water to about 100 °F.REAL (no-salt) butter 150 ml . Wash the raisins and the currants and let it soak in hot water for 10 minutes.2% warm milk (about 4 oz.Christmas Bread(English) Family recipe since 1975. instead) 1 lemon . Neither I or my family like fruitmix so we never use it. (about 1 cup) 200 gram . I find it much easier to work with.currants. If you don't have lemon-rind you can leave it out. apple. cranberry. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.large 8 gram .htm[11-Sep-11 02:38:21] .ca/~mec1995/recipes/breads/stolle. I use chopped up apple myself because it keeps the bread moist after baking. seedless (about 1-1/2 cups) 50 gram . Proof the yeast first: 1 cup water. Then drain and dry everything with tea towels or paper towels and set aside. It also keeps in the refrigerator for about a year.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.grated rind from 1 lemon 1 egg . Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so.Kerst Stol(Dutch) .dark brown sugar (1/2 cup) 150 gram . your yeast is no longer good and needs to be replaced.raisins (Thompson). Dissolve the sugar into the warm water. quick-dry-yeast is in.
how much almond past to use. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). try to make the almond paste yourself instead of the store bought crap. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular.) Moisten the edges of the oval shaped dough with a bit of water or milk. Mix the sifted flour with the salt. lemon rind. mix the dough preferable by hand. Knead until the dough feels smooth. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. 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. Roll the almond paste (room temperature) to about 1 inch thickness also and put it length-wise somewhere in the middle of the oval shape. Mix it using your hand. A couple of minutes before the end of the baking time brush the top with water. About 10 minutes before serving. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. 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. Put one rack all the way at the top of the oven covered with a cookie sheet or aluminum foil to prevent the top from burning. add the egg and yeast mixture. and lemon rind in a large bowl. the lemon rind and halve of the lemon juice. Add more milk (or flour) as needed. Don't make it too dry. raisins. Put the second rack with the bread just below the middle of the oven. Mix the dough with the currants. Optional: (Instead of brushing with water and melted butter) before baking.sentex. This recipe is for one large bread or two smaller ones. Bake with the top of the bread just below the middle of the oven (if possible. Starting in the middle of the flour.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). and bake for another 10 minutes. brown sugar (you can use white sugar if you wish).ca/~mec1995/recipes/breads/stolle. Use whatever amount you feel is right for your bread or about 1-inch diameter. 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. if not. Let it rest for about http://www. fluffy and not too sticky. Then bake as stated above. Almond Paste: Also an old family recipe. It is really easy. Flatten the dough to an oval shape and about 1 inch thickness. Let it rise again on a draft-free spot for another 45 minutes. it is the only way to 'feel' the consistency of almond paste. Add the egg. (NOTE: it is difficult to really specify. Or use this as a base to make Marzipain. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. After the 20 minutes. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. A bit thicker is okay but not thinner or the dough mixture will not rise properly. and the optional fruitmix. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. Unless a real dough-kneader is used (like KitchenAid). A bit sticky is fine. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. 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 thoroughly with the sugar. don't worry about it). If you can. in grams.htm[11-Sep-11 02:38:21] .) Put it on a large cookie sheet and cover again (loosely) with plastic wrap.
Don't make the mixture too wet with the lemon juice. so watch it! Give the sugar another 10 minutes to absorb the fluids.Weinacht Stolle (Christmas Bread) 10 minutes. if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste.htm[11-Sep-11 02:38:21] . 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. use it to make Marzipain. by Tony van Roon http://www. Just add 1 spoon at a time until the paste is firm. 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. and by family tradition. Back to Bread Recipes Copyright © 1975 . Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). If you have almond paste leftover. This will happen faster than you think. dry is good but not so dry that it crumbles and not stick together.ca/~mec1995/recipes/breads/stolle. Then start kneading it again with your hand until it is firm.sentex. However. Personally.
Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. starting at one long side. about 2 hours. turning to coat surface. Punch dough down and knead on lightly floured surface until smooth. then drain it and put it in the oven with the bread to create steam. stir to dissolve.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. Mix until smooth and elastic. Grease baking sheets and sprinkle with cornmeal. Let stand 5 minutes. This gives the loaves a firm crust.sentex. Tony van Roon http://www. Add remaining water. Divide into 12 pieces.htm[11-Sep-11 02:38:25] . Cool on racks before serving. about 2 minutes. Preheat oven to 475°F. Make 3 diagonal slashes in loaves. spacing 3 inches apart. 4 cups flour and salt and beat until smooth. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Brush with egg glaze. about 8 minutes. Pat each into 4x7-inch rectangle.ca/~mec1995/recipes/breads/fr1-bred. Punchy dough down and knead on lightly floured surface until smooth." Makes 12 small loaves 1 3 8 1 1 envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight. Bake 10 minutes. about 2 minutes. adding more flour if necessary. Let rise at room temperature 8 hours. about 45 minutes. about 3 minutes. Arrange seam side down on prepared sheets.) Grease large bowl and add dough. Remove brick from water and place in oven. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Return to greased bowl. Back to Bread Recipes Menu Copyright ©1998. turning to coat entire surface. Pinch seams to seal. about 35 minutes. Let rise until almost doubled in volume. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Cover with damp towel. Roll up jelly roll fashion. (Dough can also be mixed and kneaded by hand.
Cover with a piece of butter wax paper. golden brown crust. until the dough is smooth and elastic. Knead well. tapering at the ends. greased bowl. then add the honey and salt. kneading them right into the dough. Add the foaming yeast mixture. cool on wire racks. Cover and set aside until it foams and doubles in volume. Add more flour until a stiff dough is formed. then knead each piece well until all the air bubbles have been worked out. Turn dough out onto a lightly floured board and divide it in half. Add 1/2 teaspoon of honey and stir. Cover lightly with a towel and set aside in a warm place.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. free from drafts. mixing well after each addition. using only enough additional flour to knead into the dough if it becomes too sticky. Cover mixture and let stand for a few minutes. In a large mixing bowl. and beat in 2 cups of the flour. Now shape into 2 long loaves. Shape the dough into a ball and place in a warm. until doubled in bulk (about 1 hour). When done. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. 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.sentex. pour in 1-1/2 cups of tepid water. add 1/2 cup of the drained raisins to each of the balls. Back to Bread Recipes http://www. Preheat oven to 350 °F. Before shaping the loaves. slash each one diagonally 1/4 inch deep about 2 inches apart. about 8 to 10 minutes. Before putting the loaves in the oven. Bake for about 40 to 45 minutes for crusty loaves.htm[11-Sep-11 02:38:28] .ca/~mec1995/recipes/breads/raisin-1. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Turn out onto a lightly floured board.
ca/~mec1995/recipes/breads/corn9. salt. Mix sugar with beaten eggs. 450 °F. Return to Bread Recipes Menu http://www. baking powder and cornmeal together. Beat-up very quickly and bake in a large buttered pan in a very hot. Sift the flour.sentex. Add melted butter and milk.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F.htm[11-Sep-11 02:40:35] . oven.
Stir the flour and sugar together and mix with the bananas. oil. Bake for 1 hour at 325°F.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami.htm[11-Sep-11 02:40:40] . lightly beaten cup walnuts (optional) Mash the bananas with a fork. Pour into a greased and floured loaf pan. Serve cold with cream cheese. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Back to Bread Recipes Menu Copyright ©1998. until golden brown. if desired.ca/~mec1995/recipes/breads/fiddles. and eggs.sentex. Tony van Roon http://www. Fold in the nuts.
25 minutes or until just golden brown. Method for the Filling: 1) In a large skillet.Gatah. lubricate hands with a little butter or oil. 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. 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].html[11-Sep-11 02:40:49] . Bake in a 325 degree oven for 20 . and then fold again. 5) Roll up the filling covered dough from the bottom like a jelly roll. Press down on rounds and flatten to about 3/4 inch. Let the dough rise covered for about 30 minutes. Add sugars. Brush with butter again. Armenian Sweet Rolls Gatah. top to center and bottom to center. If dough is sticky. 3) Add warmed milk. yeast and butter. cinnamon. When dough is smooth. 4) To this mixture add flour and knead the dough. Return to Bread Recipes http://www. Now taking the first strip. With a sharp knife. Mix in well. Fold dough from top to center.ca/~mec1995/recipes/breads/gatah. Roll out each ball fairly thin and brush with melted butter. 2) In a large bowl. Let cool before using. Place aside and repeat with all six balls. melt the butter and then add the flour. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. roll out until it is just under the size of a cookie sheet. Now spread the filling over the rectangular piece of dough and evenly spread the filling. then place on a cookie sheet. walnuts. Take off heat and let cool for about 5 minutes.sentex. orange zest and raisins. then from the bottom to center. While stirring continually allow it to brown just slightly. cut the roll into 1-1/2 inch rounds. Cover and let rise for about 90 minutes. mix together eggs and 3/4 cup sugar. divide evenly into six balls. Brush the tops with melted butter and sprinkle with sesame seeds.
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