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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
May 1996 . 1 cup 1 cup 1 tsp.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 2 cups 2 cups 2 tsp.sentex. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. If any is left over and gets cold. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Light setting (or the equivalent setting for your machine). Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. Select Basic Wheat cycle. Large 1-1/3 cups 2 tbs. Medium 1 cup 1-1/2 tbs. 1/2 tsp. try toasting it. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. Raisin Bread Cycle. Select: Sweet or Basic Medium cycle. Sprinkle a little cornmeal on the dough after the second rising.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. 1/3 tsp. Cool. 1 tbs. 2 tbs. 3 cups 1-1/2 tsp. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. Apples add moisture to the dough.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. so a little flour may have to be added to adjust the consistency.htm[11-Sep-11 02:19:34] . This bread tastes best when served warm. Push Start. 1/2 med.ca/~mec1995/recipes/bm-bread/broden. 1/4 tsp. 1/2 tsp. 1/3 tsp. 1-1/2 tbs. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. April 1996 . 2/3 tsp. slice and toast for a real treat in the morning.
.LIGHT BAKE Note#2: all ingredients at room temp. 1996 . check mixture. loaf) Do not use timer with this recipe. James Patelli (jpatelli@digital.Mixed Fruit Bread (Makes 1-1/2 lb.sentex. The acid in the buttermilk also retards the growth of mold. 1996 . so 10 to 15 minutes after adding the fruit. 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. If too wet.htm[11-Sep-11 02:19:34] .Honey and Oats Bread (Makes 1-1/2 lb.net). Back to the Kitchen http://www.ca/~mec1995/recipes/bm-bread/broden. loaf) This is a delicious and moist bread. so it keeps well. If too dry. add additional flour.Bread Recipes for the Breadmachine March 1996 . add 1 or 2 tablespoons water. 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2-3/4 cups bread flour 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast or(1 package yeast) Note#1: Select LIGHT CRUST:. with a great aroma. 1-1/3 cups water 2 tablespoons butter or margarine. 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. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. loaf) This recipe was sent to us by.Buttermilk Cheese Bread (Makes 1-1/2 lb. Note #2: Moisture in dried fruit varies. Jan. but more important a great taste. Feb. James wrote: This is one of my favorite. and milk at 75-85 °F.
Remove bread from pan. medium/normal crust color setting. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. use the California type oranges. Same for the 1 pound variety although I don't have a picture. All in all a lot of work to re-figure out this recipe. This recipe was overhauled and revamped on 9-20-2003. add 1 tablespoon of finely shredded lemon or orange peel with the flour. 2003 http://www.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. Add ingredients to the bread machine pan in the order suggested by the manufacturer. The milk was preheated a bit to make the dough rise better and bigger. cool on wire-rack. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified.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. For best results. Bing van Kampen. I owe it all to my sister-in-law.ca/~mec1995/recipes/bm-bread/bm-egg. For a refreshing hint of citrus. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. the 1-1/2 pound version turned out quite well. Recommended cycle: Basic/white bread cycle. In regards to the orange. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin.htm[11-Sep-11 02:19:40] .
cool on wire-rack. Remove bread from pan.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. Gluten is available in the health food store or if lucky in your local supermarket.5 pound recipes. 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. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. substitute dill or fennel seed for the carway seed. whole grain.htm[11-Sep-11 02:19:46] .sentex. (If basic/white bread setting is used. light or medium/normal crust color setting. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If your machine lacks this cycle. and structure. which comes in handy when making whole grain breads.ca/~mec1995/recipes/bm-bread/bm-rye. If you like. and rye bread recipes to improve loaf height. The time-bake feature can be used. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. texture. See adding gluten tip below. add 1 tablespoon gluten to either size recipe. Back to Bread-Machine Recipes http://www. try adding gluten to whole wheat.
Back to Bread Machine Recipes http://www. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. add additional liquid.htm[11-Sep-11 02:19:50] . if necessary add enough water to get the desired consistency before measuring. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. adding the yogurt with the milk.) Recommended cycle: Basic/white bread cycle. If dough is too soft of sticky. measure the starter while it's chilled. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. (Yogurts vary in moisture content. 1 teaspoon at a time. medium/normal color setting. then let it come to room temperature before using it. -Before trying the timed baked feature. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack.see Adjusting Dough Consistency tip below.sentex. Time-bake feature can be used. Add ingredients to the bread machine pan in the order suggested by the manufacturer. -To assure accuracy. If dough is too stiff or dry. if should form a soft.ca/~mec1995/recipes/bm-bread/bm-sbred.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. It will start to rise. Adjust dough consistency -. add additional bread flour. smooth ball around the blade. until dough is of the right consistency.
If dough is too soft of sticky. If dough is too stiff or dry. smooth ball around the blade. add additional bread flour. medium/normal color setting.Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. Adjust dough consistency -.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer.) Recommended cycle: Basic/white or French bread cycle. if should form a soft.ca/~mec1995/recipes/bm-bread/bm-sdb. 1 teaspoon at a time.sentex. Back to Bread-Machine Recipes http://www.see Adjusting Dough Consistency tip below. adding sourdough starter with the yeast.htm[11-Sep-11 02:19:57] . add additional liquid. until dough is of the right consistency.
htm[11-Sep-11 02:20:04] . remove dough to lightly floured surface. Baking time will vary with the pizza-size and selected toppings. mushroom. Back to Bread-Machine Recipes http://www. Add pineapple to make it 'Hawaiian'. and mozzarella and cheddar cheese mix. When cycle is complete. Adjust dough consistency -. Roll or press to fit into prepared pan(s).Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. tomato.(see Adjusting Dough Consistency tip below). Bake at 425°F for 20 to 25 minutes or until done. Here is my favorite combo: red or yellow pepper.sentex. Recommended cycle: Dough/manual cycle. Lightly oil the pizza pan(s). Add ingredients to the bread machine pan in the order suggested by the manufacturer. red onion. knead in additional flour to make dough easy to handle. sprinkle lightly with cornmeal.ca/~mec1995/recipes/bm-bread/bm-bpizz. 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. If necessary.
braid.sentex. Lightly beat egg yolk and one tablespoon of water. If necessary. Divide remaining piece into 3 equal pieces. knead in enough flour to make bread easy to handle. let rise in warm. Lightly beat egg http://www. Sprinkle with poppy seeds or sesame seeds if desired. 15-20 minutes. lay it down. flour. one about 2/3 of the dough. 15-20 minutes. 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 -. Pinch ends firmly to seal and to secure to large braid.) Remove from sheet and cool on wire rack. the other about 1/3 of the dough. lay it down.Basic Bread Machine Add water. Divide the larger piece into 3 equal pieces. Select dough/manual cycle. the other about 1/3 of the dough. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. knead in enough flour to make bread easy to handle. Select Sweet Bread cycle. roll into 12" ropes. Pinch ends to seal. let rise in warm. one about 2/3 of the dough. margarine. Select dough/manual cycle.tastes like cake by Dick Hanson Ingredients -.ca/~mec1995/recipes/bm-bread/bm-chall. Pinch ends to seal. brush over braids. Repeat to end. lay it down. Braid by bringing left rope under center rope. When cycle is complete. braid. lay it down. Braid by bringing left rope under center rope. roll into 14" ropes. When cycle is complete. remove dough to a lightly floured surface. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Place smaller braid on top of larger braid. sugar. Cover with damp towel. If necessary.htm[11-Sep-11 02:20:13] . Place ropes on greased baking sheet. Place smaller braid on top of larger braid. Divide dough into two pieces.Challah for the Breadmachine Challah -. remove dough to a lightly floured surface. Divide remaining piece into 3 equal pieces. After bread has baked at 375 °F oven for 15 minutes. Divide the larger piece into 3 equal pieces. Repeat to end. cover loosely with foil to prevent excess browning. roll into 12" ropes. egg. salt and yeast to bread machine in order recommended by manufacturer. roll into 14" ropes. draft-free place until almost doubled in size. Cover with damp towel. draft-free place until almost doubled in size. Divide dough into two pieces. (Total baking time approximately 25-30 minutes. Bring right rope under new center rope. Bring right rope under new center rope. Pinch ends firmly to seal and to secure to large braid.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. Place ropes on greased baking sheet. Remove to rack and cool when done.
cover loosely with foil to prevent excess browning.htm[11-Sep-11 02:20:13] . brush over braids.sentex. After bread has baked at 375 °F oven for 15 minutes. Remove from sheet and cool on wire rack.Challah for the Breadmachine yolk and one tablespoon of water. Back to Bread-Machine Recipes http://www. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Total baking time approximately 25-30 minutes.ca/~mec1995/recipes/bm-bread/bm-chall. Sprinkle with poppy seeds or sesame seeds if desired.
cholesterol 22mg. Remove bread from pan. add additional liquid.htm[11-Sep-11 02:20:23] . total fat 4g. light or medium/normal crust color setting. recipe): calories 194. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.sentex. until dough is of the right consistency. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. dietary fiber 2g. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Stir a couple of times and check often or they will burn.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. saturated fat 1g. total carbohydrate 32g. 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. Add ingredients to the bread machine pan in the order suggested by the manufacturer. fruity flavor to this tender nut loaf. if should form a soft. Back to Bread-Machine Recipes http://www. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. If dough is too soft of sticky.ca/~mec1995/recipes/bm-bread/bm-chery. cool on wire-rack. protein 7g. 1 teaspoon at a time. 1 teaspoon at a time. Nutritional information per serving (1/12 of 1 1/2-lb. If dough is too stiff or dry. add additional bread flour. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. Adjust dough consistency -.(see Adjusting Dough Consistency tip below). 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. sodium 223mg.
This is supposed to be a soft and sticky dough. 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.sentex. (Each one pound loaf makes 8 servings. large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully. 47g carbohydrate.Sun-Maid Growers of California . 340mg sodium. warm butter or margarine. adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle. 2mg iron. 7g protein.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. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. PER SERVING: 250 calories. 2g dietary fiber.ca/~mec1995/recipes/bm-bread/cinnamon.htm[11-Sep-11 02:20:31] . Remove baked bread from pan and cool on wire rack.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. as the bread will become tough. Use Light or Medium crust color. 4g fat. cut-up egg.) Sun-Maid Growers of California HTML Copyright © 1996 . Do not add flour.
chewy bread to serve with soup. draft-free place until almost doubled in size. Pinch the seams and ends to seal. Lightly beat egg white and 1 tablespoon water. remove dough from machine to a lightly floured surface. stew. [For 1½ pound recipe. To give it an Italian flair. Place each loaf. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. seam side down. Remove the bread(s) from the sheet(s). This will give it the traditional 'shine' on the Classic French Bread(s). Ofcourse. Taper ends by gently rolling back and forth. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf.sentex. switch positions of sheets halfway through baking). Bake at 375°F for 20 minutes. and yeast to bread machine pan in the order suggested by manufacturer. Cycle: Use the dough/manual cycle. Bread-Machine Recipes http://www. When cycle is complete. about 10 to 15 minutes. With a sharp knife. Roll dough into a 15x10 inch rectangle. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. Cover and let rise in warm. (For even browning when baking two loaves. 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. on a greased baking or cookie sheet sprinkled with cornmeal.ca/~mec1995/recipes/bm-bread/bm-frenc. If necessary. or pasta.htm[11-Sep-11 02:20:38] . roll up tightly as you do for a yelly roll. this is optional. bread flour. brush some of the egg-white mixture over top of each loaf. knead in enough flur to make dough easy to handle. devide dough in half and roll each half into a 10x8 inch rectangle. Lightly brush each loaf with the vegetable oil. Brush again with remaining egg white mixture. salt.] Beginning at long end. Select dough/manual cycle. cool on wire rack.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty.
1 teaspoon at a time.htm[11-Sep-11 02:21:31] . until dough is of the right consistency. texture and structure. If dough is too stiff or dry. Recommended cycle: Basic/white bread cycle. Using Gluten: Gluten. improves loaf height.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. a protein product from flour. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. it can be found in health food stores and maybe your local supermarket. smooth ball around the blade. Remove bread from pan. 1 teaspoon at a time. medium/normal crust color setting. cool on wire-rack. If dough is too soft of sticky. Bread-Machine Recipes http://www. if should form a soft. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 cup Water (warm) 1 1/2 cup 1 teaspoon Salt 1 1/2 teaspoon 3 tablespoons Nonfat dry milk 1/4 cup 2 tablespoons Sugar 3 tablespoons 1/4 teaspoon Baking soda 1/4 teaspoon 2 1/4 cups Bread flour 3 1/2 cups 1 tablespoon Gluten (optional) 1 tablespoon 1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.ca/~mec1995/recipes/bm-bread/bm-muffi.sentex. Add ingredients to the bread machine pan in the order suggested by the manufacturer. add additional liquid. Adjust dough consistency -.(see Adjusting Dough Consistency tip below). add additional bread flour.
until dough is of the right consistency. if should form a soft.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. Adjust dough consistency -. cool on wire-rack.(see Adjusting Dough Consistency tip below). add additional bread flour. medium/normal crust color setting. 1 teaspoon at a time. 1 teaspoon at a time. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too soft of sticky. smooth ball around the blade. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Remove bread from pan.htm[11-Sep-11 02:21:39] . Bread-Machine Recipes http://www. add additional liquid.ca/~mec1995/recipes/bm-bread/bm-white. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry.sentex.
Lightly grease a large cookie sheet.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. PER SERVING: 195 calories.) Sun-Maid Growers of California . 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.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. Cut into wedges. Using the handle of a wooden spoon or your fingertips. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. 2g dietary fiber.htm[11-Sep-11 02:21:46] .HTML Copyright © 1996 . 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.ca/~mec1995/recipes/bm-bread/focaccia. Place on cookie sheet. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Select Dough/Manual cycle. Bake for 18 to 25 minutes or until lightly browned. Heat oven to 400 °F. (Each one pound loaf makes 8 servings.Sun-Maid Growers of California . California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. 4g fat. 35g carbohydrate. 5g protein. 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. make indentations in top of dough. 2mg iron.sentex. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. adding ingredients to bread machine pan in the order recommended by the manufacturer.
1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf.Gluten-free bread. Return to Bread Machine Recipes http://www. For the first 5 minutes or so of the mixing cycle.sentex. 1 Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1.html[11-Sep-11 02:21:58] . scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.
Use single rise setting.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine.ca/~mec1995/recipes/bm-bread/glufree2. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.html[11-Sep-11 02:22:03] . • 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. Return to Bread Machine Recipes http://www.sentex. It freezes well. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.
htm[11-Sep-11 02:22:08] . Freezes very well. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Cover and let rise for about 2 hours. Cool.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. Back to the Kitchen http://www. Remove and roll out onto a floured surface in a rectangle shape.ca/~mec1995/recipes/bm-bread/rolls-2. Roll up the dough length wise to make a long rope. Bake in 350° F. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Sprinkle cinnamon over the dough. Spread the rest of the melted butter onto the dough. Cut into 1 inch slices and place in pie plates. Serve warm with butter.sentex. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Sprinkle brown sugar in each pie plate and over the dough. oven till golden brown on top.
Back to Bread-Machine Recipes http://www. Recommended cycle: Basic/white bread cycle. Adjust dough consistency -. If dough is too stiff or dry. if should form a soft. cool on wire-rack.sentex. Remove bread from pan. Herb used is 'Spice Islands Italian Herb Seasoning'. 1 teaspoon at a time. until dough is of the right consistency. If dough is too soft of sticky.(see Adjusting Dough Consistency tip below). 1 teaspoon at a time. add additional bread flour. medium/normal crust color setting. add additional liquid. smooth ball around the blade.htm[11-Sep-11 02:22:12] . Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.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.ca/~mec1995/recipes/bm-bread/bm-herb. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
htm[11-Sep-11 02:22:22] .ca/~mec1995/recipes/bm-bread/bm-mpizz.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Add ingredients to the bread machine pan in the order suggested by the manufacturer. knead in additional flour to make dough easy to handle. sprinkle lightly with cornmeal.sentex. Lightly oil the pizza pan(s). Dough can be prepared in 1 1/2 and 2 pound machines. remove dough to lightly floured surface. Recommended cycle: Dough/manual cycle. Baking time will vary with the pizza-size and selected toppings. Adjust dough consistency -. ----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil 3 cups Bread or all-purpose flour 2 teaspoons Bread machine yeast Cornmeal ---------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. If necessary. When cycle is complete. Roll or press to fit into prepared pan(s). Bake at 400°F for 20 to 30 minutes or until done. Back to Bread-Machine Recipes http://www.(see Adjusting Dough Consistency tip below).
230mg sodium. Remove baked bread from pan and cool on wire rack. lighter bread. 6g protein.ca/~mec1995/recipes/bm-bread/multi. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets).Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid.htm[11-Sep-11 02:22:34] . 41g carbohydrate. toasted cornmeal wheat germ. PER SERVING: 205 calories. toasted powdered dry milk salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup plus 2 tablespoons 2 tablespoons 3 tablespoons 2 cups 3/4 cup 1/3 cup 2 tablespoons 2 tablespoons 2 tablespoons 1 1/4 teaspoons 2 1/4 teaspoons 1 cup Use Light or Medium crust color. dense 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. 2mg iron. If you prefer a higher-volume.) Sun-Maid Growers of California -. Note: This is a heavy. California This is a low-rising.HTML Copyright © 1996 . 2g dietary fiber. warm vegetable oil honey bread flour whole wheat flour quick oatmeal.sentex. Select Sweet or Basic/White cycle. 3g fat. M easure carefully.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. adding ingredients to bread machine pan in the order recommended by the manufacturer. (Each one pound loaf makes 8 servings. dense lower-rising loaf of bread.
Remove baked bread from pan and cool on wire rack.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid.ca/~mec1995/recipes/bm-bread/molasses. HTML Copyright © 1996 .ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. adding ingredients to bread machine pan in the order recommended by the manufacturer. PER SERVING: 195 calories. 2g fat. This bread will soon become one of your favorites. 300mg sodium. 2g dietary fiber. 3mg iron.Sun-Maid Growers of California . (Each one pound loaf makes 8 servings. 5g protein. 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. Use Light or Medium crust color.) Sun-Maid Growers of California.htm[11-Sep-11 02:22:39] . Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 40g carbohydrate. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats.sentex. Select Sweet or Basic/White cycle.
Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. Select dough/manual cycle. cool on wire rack.sentex.ca/~mec1995/recipes/bm-bread/bm-pump.htm[11-Sep-11 02:22:45] . 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer. Back to Bread-Machine Recipes http://www. Remove bread from pan. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.
Place dough in greased bowl. dairy sour cream. blend well. Add water. Cover. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. salt 1/2 t. sugar 2 T.ca/~mec1995/recipes/bm-bread/fauxbred. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c.htm[11-Sep-11 02:22:55] . wheat germ 1 c. Back to Sourdough Menu http://www. and brush with egg white mixture. room temp. ginger 2 pkgs. With a sharp knife. flour 1 c. vinegar 2 t. and form into 2 oblong loaves.sentex. make 5 (1/4" deep) diagonal slashes on top of each loaf. let rise in warm place until light and doubled in size. I haven't tried it yet.you get the sour taste and a very crusty bread without the fuss. you don't get the complexity of flavor as with a culture. about 5 minutes. Sprinkle with seeds. 1 T. poppy or sesame seeds In a large bowl. In a small bowl.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). Heat oven to 375 °F. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well.net. beat 3 minutes at medium speed. eat egg white and water. but that's life. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). Place on greased cookie sheet. Bake 25 minutes. sour cream and vinegar to flour mixture Blend at low speed until moistened. Bake an additional 5-10 minutes. Oh sure. Divide dough in half. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. Immediately remove from cookie sheet. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. flour. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. combine 1-1/2 c. and next 4 ingredients. This bread is great. Remove bread from oven. water 2 t. On floured surface. about 15 minutes. cover loosely with plastic wrap. Comments or questions? Write to me at sue@interport. warm water (120-130 deg) 2 T.
sentex.5 tsp 2-1/4 tsp 1 c 1. 2. Sanyo.5 tsp 1 c 1.5 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. Heat milk to 105-115°F. and National.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. 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. HarperCollins Books.5 tsp raisins 3/4 c large loaf 1. Stir the vinegar into the milk.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. http://www. Let stand about 30 min. which typically takes less liquids than other machines. if using.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. 2. egg white. Add ingredients (except raisins) but including the vinegar and milk. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 4. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. 3. Stir in brown sugar and yeast. The surface seems to dry out during the rising. until the mixture thickens.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. let stand about five minutes. Slashing the top before baking seems to help. I soften/partially melt the butter (or margarine. which is what I really use) in the microwave before adding. This bread rises more slowly than other breads in the machine. or after 40 min from "start" for Toastmaster) add the raisins. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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.htm[11-Sep-11 02:23:11] . Add egg and. till foamy. Rosenberg. At the beeper (or at the end of the first kneading in the Panasonic.ca/~mec1995/recipes/bm-bread/welsh. === Notes === *TM indicates amounts I used for the Toastmaster.
When dough has doubled in size. 5. and caraway seeds. about 1¼ to 2 hours. then beat on medium with dough hook for 7 minutes. 17. Cover and let rise again. incorporating only enough flour to make the dough lose its stickiness. 13. with mixer on low. 16. 15. salt. 9. 6. Beat on medium about two minutes. The bread is done when it sounds hollow when tapped on top. Beat on low one minute. 7. 21. Drain raisins well. Remove dough to floured board and knead till smooth. 14. 20.sentex.htm[11-Sep-11 02:23:11] . 10. Beat another 5 minutes. 8. Add raisins to dough. ¼ cup at a time. Beat about 5 minutes. about 45 minutes to an hour. Add the rest of the flour. and molasses. Melt butter. about two minutes. 11. turn out on floured board and knead again. Cover and set the bowl in a warm place to rise. 19. till thick. 18.Welsh Bread 4. baking soda. Comments or questions? Write to me at sue@interport. When dough has doubled. 12. just long enough to incorporate them. bake in a preheated 350°F oven for about 40 minutes. Form the dough into a ball and place in a greased bowl. add to milk with vinegar.ca/~mec1995/recipes/bm-bread/welsh. Form into loaf and place in loaf pan (or pans). Add 2 cups of flour. While this is beating. plump raisins in enough boiling water to cover.net Back to Bread-Machine Recipe http://www.
adding the yogurt with the milk. 1 teaspoon at a time.see Adjusting Dough Consistency tip below. adjust dough consistency -. smooth ball around the blade. http://www.sentex.htm[11-Sep-11 02:23:21] .ca/~mec1995/recipes/bm-bread/bm-sour. If dough is too dry of stiff or too soft or slack.) Recommended cycle: Basic/white bread cycle. add additional liquid. 1 teaspoon at a time. medium/normal color setting. until dough is of the right consistency. If dough is too soft of sticky. (Yogurts vary in moisture content. add additional bread flour. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.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 should form a soft. If dough is too stiff or dry.
Beat until smooth. let stand in a warm place until bubbly and sour smelling. Cover loosely and let stand until bubbly. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Cover loosely. about 2 to 4 days. 1 tablespoon of flour and 1 tablespoon lukewarm water. Transfer to a 2-quart or larger container with tight-fitting lid. Use or cover tightly and refrigerate until ready to use.) In a 2-quart or larger container. Cover tightly. Back to Bread-Machine Recipes http://www.sentex. 12 to 24 hours.htm[11-Sep-11 02:23:28] . Beat until smooth.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. 12 to 24 hours. Cover loosely and let stand until bubbly. Refrigerate until needed. refrigerate until ready for use. To keep this starter alive. Gradually add water to dry ingredients and beat until smooth.ca/~mec1995/recipes/bm-bread/bm-start. combine flour and yeast. stir in once-a-week. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F.
Recommended cycle: Basic/white bread cycle.htm[11-Sep-11 02:25:19] . or as desired.(see Adjusting Dough Consistency tip below).Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. cool on wire-rack. Remove bread from pan. until dough is of the right consistency. add additional bread flour. if should form a soft. If dough is too stiff or dry. 1 teaspoon at a time. Add ingredients to the bread machine pan in the order suggested by the manufacturer. add additional liquid. Back to Bread-Machine Recipes http://www. 1 teaspoon at a time.sentex. adding the Orange Juice Concentrate with the liquid. If dough is too soft of sticky. To measure 1/2 an egg. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-orang. light or medium/normal crust color setting. smooth ball around the blade. one-half egg is equivalent to 2 tablespoons. Adjust dough consistency -. lightly beat egg before measuring.
htm[11-Sep-11 02:25:33] .sentex.. 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.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine..ca/~mec1995/recipes/bm-bread/bm-wheat. Add ingredients in order given.
Fields Cookies -. salads.Bread.sentex. soup. jam. crockpot. Tony van Roon. except BreadMachine) Bread Machine Recipes Roggen. Black Bread Sourdough Breads Pastry. Buns. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. 2010 Copyright © 1995. & baked goods Mrs.from Cheesecake to Tiramisu Miscellaneous (sauces. Rolls. stew.the original recipe! Delicious Deserts -. http://www.ca/~mec1995/recipes/recipes. etc) Saffron--what is it? Last updated: December 23.htm[11-Sep-11 02:25:41] .
Basic Cornbread #2. Portugese Style Corn Bread.Breads.htm[11-Sep-11 02:25:50] .ca/~mec1995/recipes/breads/breads. Dolci style Peda. Jewish Challah Bread 2. Crusty Flat Corn Bread. III Gluten Free Bread. Amish Corn Bread. Country Corn Bread.sentex. 1 Coconut Bread Cocoa Bread Cornbread #1. Low fat Corn Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread.Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex. French Toast Panini Bread. II Muffuletta Bread Naan Bread Naan (Susheel) New Orleans French Bread Nisu Bread Oliebollen* Orange Date Nut Bread Pagach Bread Pain Perdu (Lost Bread) Pain Perdu. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Easy Corn Bread. Honey Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread. Rosie Bunda Corn Bread. Alabama Corn Bread. Armenian Flat Bread Pita Bread Poori . I Monkey Bread. Basic Corn Bread #3 Corn Bread. #1 http://www. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread.
sentex.Breads. Back to Recipes Page Copyright © 1995. #2 Weinacht Stolle. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah.htm[11-Sep-11 02:25:50] . Last updated June 7. 2010 100% Whole Wheat Bread.ca/~mec1995/recipes/breads/breads. by Tony van Roon. with home-made Almond paste! http://www.
Bake until light brown and loaves sound hollow when tapped on bottom.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. water. Blend in milk. about 1 hour and 15 minutes. about 10 minutes. Add dough. Try this variation. Pat out to 3/4inch-thick rectangle. Arrange seam side down in prepared pans. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle. Cover with kitchen towel. For dough: Stir down sponge. using wooden spoon. Cool on racks 10 minutes. yeast and honey in large bowl until smooth. 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 . Serve loaves hot. Preheat oven to 375°F.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Immediately remove from pans. Pinch seam and ends to seal. Mix in enough flour 1/2 cup at a time to form soft dough. Spread 1 ounce chocolate on short end of each.sentex. about 30 minutes.htm[11-Sep-11 02:26:06] .ca/~mec1995/recipes/breads/amchoc. adding more flour if necessary. Cover bowl with plastic. Tony van Roon http://www. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Let rise in warm draft-free area until doubled. butter and salt. Grease large bowl. Let stand in warm draft-free area 1 hour. Grease eight 2-1/2 x 4-1/2-inch loaf pans. cover with plastic. Roll up jelly roll fashion. Back to Breads Menu Copyright ©1998. turning to coat entire surface. Knead on floured surface until smooth and no longer sticky. Let rise for 15 minutes to lighten. Brush loaves with egg glaze and sprinkle with sugar. Gently knead dough on lightly floured surface until deflated. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour.
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. • Add the mashed apricots. Return to Bread Recipes http://www.html[11-Sep-11 02:26:26] . Excellent for breakfast or by the coffee. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.ca/~mec1995/recipes/breads/apricot. Wash and dry the raisins. • Add 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. margarine and eggs. Beat until mixed.sentex. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. not the dried variety) • 1/3 cup margarine or butter. about 1 minute.
Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. cut into 4 loaves. Knead the dough lightly. Cover and let rise again. Back to Bread Recipes http://www. Put the dough in the bowl again and coat the surface with lard. Knead well. Let stand covered with a towel for an hour on a warm place.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Disolve the yeast.sentex. Let rise for one hour.ca/~mec1995/recipes/breads/army. set aside for 1 hour in a covered bowl. When the dough has sufficiently risen. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. Again. and mix in 2 cups of unsifted flour. place the pans in a pre-heated 400° F. adding more flour or water untill the dough has a good consistency. Place them in greased pans and coat the loaves again lightly with lard. Makes 4 loaves. oven and bake the bread for about 40 minutes or until golden brown.htm[11-Sep-11 02:26:31] . Return the dough to a flat surface and knead again.
Combine egg. PA. and bacon which has been crisped. measure. Fred Snell.ca/~mec1995/recipes/breads/bconcorn. milk. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes." About 12 Servings. and sift with baking powder and salt. Sift flour. Combine egg. Add corn-meal.htm[11-Sep-11 02:26:35] . Fill well-oiled muffin tins 2/3 full. milk. and bacon which has been crisped.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. and sift with baking powder and salt. Add corn-meal.sentex. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. well beaten cup sweet milk cup diced bacon Sift flour. Back to Pastry Menu Copyright ©1998-1999. Erie. Tony van Roon http://www. measure. Add dry ingredients.
add 2 cups warm water.ca/~mec1995/recipes/breads/barbari.sentex. Add sugar and set aside for 10 minutes. Punch air out while dough is in and return to bowl. Pour yeast mixture in large bowl or food processor. Dust a tray with corn meal and place loaves on tray. oil or butter 1/2 cup yellow corn meal 1 Tbsp. sugar tsp. serve hot or wrap in foil and freeze (toast before serving.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. After 6 cups flour have been added. then sprinkle tops with sesame seeds. Gradually add flour while stirring constantly. and bake sesame side for 8 miuntes in closed oven.) Back to Bread Recipes http://www.htm[11-Sep-11 02:26:41] . Cover with new damp for at least 2 hours. It may be round or oval shaped. With damp hands. corn meal side down. Cover with a warm dark place without the bowl. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. in bowl. Remove loaves from oven. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. each piece about 5 inches in diameter. Divide dough into 11 parts. knead by hand. Turn bread over and bake corn meal side down for 4 minutes in closed oven. sesame seeds Dissolve yeast in 1 cup warm water. Cover with clean towel. press fingertips into each loaf. by Najmieh Batmanglij. and salt--mix well. add the rest of the flour if needed until the dough is not sticky. Put loaves on the cookie sheet. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp.
curling it from the inside out. When done. salt. turn to coat the top. combine the eggs. Punch down. If you wish to add raisins. enriched by the addition of the three eggs. Return to greased bowl. butter. and flour. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. Back to Bread Recipes http://www. I found this recipe a long time ago but don't know the name of the originator.ca/~mec1995/recipes/breads/bwbread. then add to the dough mix. Put in a greased bowl. Gradually mix the dry yeast into the warm water. this basic dough is perfect to play with. The final shape can be free form. Cool on wire racks. as it is in parts of Italy. Place the breads on a greased cookie sheet and cover lightly. basic dough. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. go ahead. Take 1 handful of the dough and roll it out to a length of about 1 foot. cover and let rise again in a warm spot for about 1 hour. In a bowl. turn out onto a floured surface. turn out onto a floured surface again and knead for 2 minutes. for about 45 to 60 minutes. it should have a nice golden brown appearance and the bottom sound hollow when tapped.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. currents or fruit. braided or rolled into the shape of a snail shell. grease the tops slightly with butter (if preferred) while the breads are still hot. Then twist it into a braid or roll it into snail-shell shape.htm[11-Sep-11 02:26:49] . depending on the size of the bread. After removing from the oven. Place in a warm spot for about 1 hour. punch down and divide the dough into as many breads as you wish to bake. Bake at 370 °F. stirring with a wooden spoon as you work it in slowly. After the second rise.sentex.
to be eaten right away.sentex. 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. oregano. •3. Leftovers do make good toast however.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. Remove and brush top with 1 tablespoon margarine. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Pour mixture into pan and bake for 40-45 minutes. •2. or until browned and sounds "hollow" when tapped. grease a 2-1/2 quart baking dish or similar sized pan. •4. blend well. omit the baking powder and salt.html[11-Sep-11 02:26:55] . Combine sifted flour. sage and rosemary. Method: •1. Try some dried basil. sugar.ca/~mec1995/recipes/breads/bierbely. baking powder & salt in a bowl. Preheat oven to 350°F. Return to oven and bake 15 minutes longer. Use a combination of herbs and spices as you wish. It has Return to Bread Recipes http://www. •Notes: This bread does not keep as well like regular biscuits or bread.
using sufficient white flour to form a dough just stiff enough to knead.Bran Bread Submitted by Mrs.ca/~mec1995/recipes/breads/branbred. When it doubles in bulk. W. Bake in hot oven (425°F) about 45 minutes. 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. Back to Bread Recipes Menu Copyright ©1998. Ferndale. WA. "This recipe dates from 1941 when world-war II was in full swing. Tony van Roon http://www. Knead on lightly floured board until smooth and elastic.sentex.htm[11-Sep-11 02:27:01] . This dough will rise slowly. Vaughn. The dough should be softer than one in which bran is not used. form into loaves and place in well-oiled pans.R. Cover and let rise until double in bulk.
braid. Back to the Kitchen http://www. Brush Braids with egg white. Cover and let rise in warm place until doubled in bulk. pinch ends to seal and to secure to large braid. roll 3 pieces to 14" ropes. undissolved yeast. about 8 minutes. Place ropes on baking sheet. Knead on floured surface until smooth and elastic. water.htm[11-Sep-11 02:27:07] . Sprinkle with sugar. salt and mace. and butter until very warm (about 125°F. stir into dry ingredients. oven for 35 to 45 minutes or until done. Divide 1 half into 4 equal pieces.ca/~mec1995/recipes/breads/braid. Place small braid on large braid. roll each piece to 9 inch rope. set aside 1 half. Pinch ends firmly to seal. Cover and let rest on floured surface 10 minutes. slightly beaten Additional Sugar In a large bowl. 1/2 cup of sugar.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. 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. braid. Remove braids from sheet. Bake in pre-heated 350° F. combine 2 cups of flour. Stir in the 3 eggs and enough remaining flour to make a soft dough.).sentex. lemon peel. Divide dough in half. Heat milk. let cool on wire racks. Repeat with remaining dough. about 50 minutes. Divide remaining piece into 3 equal pieces.
butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. dry yeast • 1/4 cup Mahdzoon (home-made yoghurt) • 1 egg • 1 tablespoon milk • 1/4 cup sesame seeds or poppy seeds • pinch of salt Method: • Dissolve the yeast in the warm water. Bend in half and crossover braid.ca/~mec1995/recipes/breads/braided. Place on a baking sheet. Let cool and serve. • Knead again. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. Beat the egg in the tablespoon of milk and brush the sticks. about 20 minutes or until golden brown. Armenian Braided Bread Sticks.html[11-Sep-11 02:27:13] .Braided Bread Sticks. soft dough. Flatten slightly. In a large mixing bowl. Return to Bread Recipes http://www. Let dough rise for 1/2 hour. Blend in the mahdzoon and yeast and knead until you have a smooth. Armenian A very delicious type of bread stick.sentex. mix together the flour butter salt and shortening.
sift together. Steam in three well greased covered one quart molds. unsifted 1 cup corn meal. filled 2/3 full so as to allow room for expansion. for 3 hours.ca/~mec1995/recipes/breads/bostonbb. add to flour mixture. Stir in the parboiled raisins.sentex. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. parboiled ¾ cup molasses 2 cups buttermilk. Combine molasses and milk. which you have dried off with papertowel.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. Resteam any of the loaves not used immediately after baking before serving. Uncover molds and bake in a 250 °F. oven for 25-30 minutes. Enjoy! Return to Bread Recipes http://www.htm[11-Sep-11 02:27:20] .
then add to the dry ingredients. and salt in a large bowl.htm[11-Sep-11 02:27:25] . and molasses. Pour into 2 well-greased.sentex. for about 55 minutes. Bake at 350 °F. Combine the milk.ca/~mec1995/recipes/breads/brbread. honey. soda. 9x5-inch bread pans.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour. Back to Bread Recipes http://www.
htm[11-Sep-11 02:27:30] . C. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Add milk and mix well. Syracuse. Back to Bread Recipes Page Copyright ©1998. Bake in a hot oven (435°F) for about 25 minutes. measured.ca/~mec1995/recipes/breads/bsug. Sprinkle with cinnamon and dot with butter. NY "This recipe dates from 1941 when world-war II was in full swing.Brown Sugar Bread Submitted by Mrs. add egg.R. Add flour which has been sifted. Crispin.sentex. and sifted with baking powder and salt. 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. Tony van Roon http://www.
Divide in 2. put into loaf pans and let stand for 1½ hour or until doubled in bulk. While that's happening. for 40 minutes. Punch down and knead again.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. Comments or questions? Write to Katie: katiemur@nothingness. Grease loaf pans. working flour until dough is dry enough to knead.sentex. butter. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising.htm[11-Sep-11 02:27:35] .ca/~mec1995/recipes/breads/bulla. Bake at 350° F. Add yeast mixture and stir. salt and egg in lukewarm milk. 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.
ca/~mec1995/recipes/breads/butbred. Add sugar. Back to Bread Recipes© Menu Copyright ©1998. Add sufficient flour to make a medium batter.H.htm[11-Sep-11 02:27:40] . 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. Turn onto lightly floured board and knead until smooth and elastic. Remove from fire and let cool. Cover and set in a warm place and allow to stand overnight. salt butter. W.Buttermilk Bread Submitted by Mrs. Tony van Roon http://www. Cover and let rise until double in bulk. and enough flour to make a dough just stiff enough to knead. stirring constantly until scalded. Form into loaves. Bristow. Allow to rise until double in bulk and work down. Bake in hot oven (425°F) about 45 minutes. Beat until smooth. Juedeman. Let rise again until double in bulk.sentex. Place in well-oiled pans. Add yeast which has been softened in the water.
Tony van Roon http://www. about 10 minutes.htm[11-Sep-11 02:27:45] .ca/~mec1995/recipes/breads/buthoney. Combine 2 cups flour. Immediately transfer to racks. Pull 2 opposite sides unde to form oval. about 1 1/2 hours. Cover with towel.Buttermilk Honey Bread Buttermilk Honey Bread by Tony van Roon Makes 2 oval loaves 1 3/4 1 5-3/4 1-1/2 3 2 1 envelope dry yeast or 1 cake fresh yeast cup warm or lukewarm water tsp honey to 6-1/4 cups all-purpose flour or bread flour cups lukewarm buttermilk (95°F) Tbs honey Tbs (1/4 stick) unsalted butter. Let stand until foamy. Cut dough in half. Let rise in warm draft-free area until doubled. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . about 45 minutes. Cover bowl with plastic. about 3 minutes. Bake until brown and loaves sound hollow when tapped on bottom. turning to coat entire surface.sentex. Add 1 tsp honey and stir to dissolve. about 45 minutes. If using cake yeast. Gently knead dough on lightly floured surface until deflated. kneading in more flour if sticky. Cool completely before slicing. Add yeast mixture and whisk until smooth. Grease 2 baking sheets. butter and salt in large bowl. Knead each piece into round.115°F) in small bowl. Using wooden spoon. Place on prepared sheets. Stir in lukewarm water (95°F) and 1 tsp honey. Grease large bowl. Add dough. seam side down. about 10 minutes. buttermilk. Knead on floured surface until dough is smooth and satiny. Back to Bread Recipes Menu Copyright ©1998. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. 3 Tbs honey. Position rack in center of oven and preheat to 375°F. crumble yeast into small bowl. Let rise in warm draft-free area until doubled.
baking soda. stirring just until moistened. nutmeg and salt together in a small bowl and set aside. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. for 2 minutes. Beat. Tony van Roon http://www. Stir in the carrots and walnuts.htm[11-Sep-11 02:27:50] . Shredded) Walnuts (Chopped) Sift the flour. Combine the sugar. Cool in the pan on a wire rack for 10 minutes. with an electric mixer set on medium speed. in a preheated 350 degree F. cinnamon.Carrot-Walnut Bread Carrot-Walnut Bread by Tony van Roon About 4 servings 1-1/2 1 1/2 1/4 1/4 1 3/4 2 1-1/2 1/2 cup t t t t cup cup ea cup cup Unbleached Flour (Sifted) Baking Soda Cinnamon (Ground) Nutmeg (Ground) Salt Sugar Cooking Oil Eggs (Lg) Carrots (Pared.ca/~mec1995/recipes/breads/carrotwb.sentex. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. oil and eggs in a mixing bowl. Back to Bread Recipes Menu Copyright ©1998. remove from the pan and finish cooling on the wire rack. Add the dry ingredients.
Challahs are often braided in a complex way. I don't know where she got those cooking times though. and let rise until doubled. is traditional on the New Year to symbolize the continuing cycle of the years. at room temperature 1 egg. combine the yeast with the sugar and 1/2 cup water. about ten minutes. When baking challah containing more than three pounds of flour. Wrap the ends neatly underneath http://www. Normally. This braided loaf for the Sabbath and festivals is common among Ashkenazic. Only the Middle Eastern. I mixed the yeast with half the flour. then ten to fifteen at the lower one and it came out much nicer. covered with a cloth until the meal is about to start. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. For the first loaf I tried to follow them and overcooked it pretty badly (no. Add the yeast mixture and stir with a wooden spoon. about two hours. break off a tiny piece of dough about the size of a walnut. Turn the dough onto a floured board and knead until it is smooth and elastic. Punch down the dough and divide into six balls.htm[11-Sep-11 02:27:56] . I let it cook for about five minutes at the high temperature. it is sugarglazed and decorated with sprinkles. I made it with instant-rise yeast.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. Sift the flour and salt into a warmed bowl. Gradually add enough remaining warm water to make a stiff dough. two challah are baked at once and put on the Friday night table. Cover with plastic and leave in a warm place until well-risen. 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. It then took only a bit over half an hour to double in size. After this point the instructions are the same. Make a well in the center and break the egg into it. Braid three strips together and place on a greased cookie sheet.ca/~mec1995/recipes/breads/challah. Roll the balls between your hands into long strips of equal length and about one inch wide. or other celebration. This also happens to be the first yeast bread I ever made. but a simple 3-stranded braid is used here. greased bowl. For the second loaf. and decided to try making it myself. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. made from a strip of dough wound into a snail shape. not quite to burning). and Persian Jews do not have a braided bread for Sabbath and festivals. Cover it with plastic. Recite a blessing and burn the piece (formerly it was thrown into the fire). and it doesn't stick to your hands. bar mitzvah. Following the yeast instructions. gradually incorporating the liquid into the flour. In June 1995 I grabbed a Jewish cookbook from my local library. Personally. A specially big challah shaped with several braids of different sizes is baked for a wedding. about 20 minutes. Italian.sentex. A round challah. and ``true'' Sephardic communities. Put dough in a warmed. North African. the sugar and the salt.
(Alternatively.htm[11-Sep-11 02:27:56] .sentex. Back to Bread Recipes http://www. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Then let them rise the next day.) Preheat the oven to 450°F. put them in large plastic bags and leave them in the refrigerator overnight. Let cool on a rack. Repeat with the remaining three strips to make another loaf. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.ca/~mec1995/recipes/breads/challah.Challah the loaf.
html[11-Sep-11 02:28:02] . Make a well in the center and pour in the wet mixture and the beaten eggs. cover with a tea towel and put in a warm place to rise until doubled in bulk.Challah. Stir in the oil. about 1 1/2 inches in diameter.sentex. Place in a floured bowl. • Combine the flours and salt in a large mixing bowl. Jewish Holiday Bread Ingredients: Makes 2 loaves • 1-1/2 packages active dry yeast • 1/4 cup vegetable oil • 3 tablespoons honey • 3-1/2 cups unbleached flour(3 1/2 to 4 cups) • 2 cups whole wheat flour • 1-1/2 teaspoons salt • 2 eggs -. Divide each part into three parts. then with hands.for topping Method: • Combine the yeast with 1/2 cup warm water. Place on a lightly floured baking sheet and let rise until doubled in bulk again. Let stand for 5 to 10 minutes. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. or until dissolved. Jewish Holiday Bread Challah. Add additional flour until the dough loses its stickiness.beaten • egg white -. Make long strands.ca/~mec1995/recipes/breads/challah2. Attach three strands at one end by pinching together. about 1 1/2 hours. Return to Bread Recipes http://www. • Turn the dough out onto a well-floured board.for glazing • poppy seeds -. about 1 to 1 1/2 hours. from each part. first with a wooden spoon. Punch the dough down and divide into two parts. Work together. honey and another 11/2 cups of warm water. Braid the strands and pinch together at the bottom. Cool on a rack. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. Knead for 8 to 10 minutes.
Tony van Roon http://www. Bake in moderate hot oven at 375°F. Back to Bread Recipes Menu Copyright ©1998. Cool. Add well-beaten egg yolks. stir in cornmeal slowly. melted butter and salt.htm[11-Sep-11 02:28:09] . Add stiffly beaten egg whites.ca/~mec1995/recipes/breads/cheyenne. separated Bring milk to a full boil.sentex. until done.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.
stack and cover with towel or plastic wrap.to 10-inch round. oil and dry milk powder and stir into flour mixture until smooth dough forms. Cover and let rest 10 minutes. sprinkled with cinnamon sugar. Lightly flour rounds. baking powder and salt in large bowl. Knead 4 times into smooth ball. Divide dough into 8 balls.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.sentex. Gently place 1 bread round in hot fat and cook until golden and crisp. Make small hole in center of each with finger or handle of wooden spoon. 1 to 2 minutes on each side. Combine water.htm[11-Sep-11 02:28:14] . Turn out onto lightly floured surface. Drain on paper towels. Heat about 1inch oil to 375 F in large skillet. Tony van Roon http://www. Repeat with remaining dough. Serve bread hot or at room temperature. Back to Bread Recipes Copyright ©1998. Flatten with fingertips or roll out each ball to form 8.ca/~mec1995/recipes/breads/chippewa.
oven for about 45 minutes. Stir the batter down and add the walnuts and chocolate pieces. then turn loaves out onto racks. Stir and allow to stand for 5 minutes to dissolve." 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. broken or chopped in large pieces. salt. sugar. Tony van Roon http://www. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. softened cup Walnuts.sentex. about 16 slices each. Remove from the oven and allow to rest for 5 minutes. Back to Bread Recipes Menu Copyright ©1998. 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. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Put the water in a large mixing bowl and sprinkle in the yeast. semisweet* *Use 6-one ounce squares.htm[11-Sep-11 02:28:19] . pieces) oz Chocolate.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. Tbs Butter. Makes 2 loaves. room temp.ca/~mec1995/recipes/breads/chocwnut. chopped(lg. and eggs to the yeast mixture and beat vigorously until well blended. Add the flour.
html[11-Sep-11 02:28:32] . • Divide into four and stretch dough into rectangles.ca/~mec1995/recipes/breads/ciabatta. cover and leave to rise until doubled in size. Cover with a damp cloth and leave in a warm place for 2 hours. pressing flat with your knuckles. Dust baking sheets with cornmeal and place dough on top. Place in a bowl and brush with olive oil. form into a dough and then knead on a floured surface until springy. Slowly add • Using either a food processor or those at the end of your wrists. Cover and leave to rise in a warm place until tripled in size (5-24 hours).Ciabatta Bread Ciabatta Bread Makes 4 loaves. Put dough in an oiled bowl.sentex. Beat for five minutes. Now chill. this mixture to the 1 1/4 lb of flour. gas mark 7. Heat baking sheets in oven. 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. sprinkling with water three times during the first 10 minutes. Return to Bread Recipes http://www. milk and olive oil into the chilled mixture. Pre-heat oven to 220°C. • Stir the warm water. • Bake 25 minutes. adding the yeast and salt.
o When making this bread. Mix while adding the buttermilk. mix well.ca/~mec1995/recipes/breads/raisin-2. Add the eggs.htm[11-Sep-11 02:28:38] .sentex. Loosen up the 2 eggs in small bowl with a fork. for about 35 to 40 minutes or until done. add the honey to the butter. o Bake. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. Knead until consistant. o Put the flour with the salt and dry yeast in a bowl. Back to Bread Recipes http://www.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. in a pre-heated 350 °F oven.
Back to Bread Recipes Menu Copyright ©1998-1999. melted.sentex. about 1 hour. Stir in coconut and sugar. nutmeg. Beat eggs. and coconut extract in medium bowl until blended. then turn out onto rack and let cool completely.ca/~mec1995/recipes/breads/cocbread. stir into flour mixture. Spoon into prepared pan. Heat oven to 350 degrees. baking powder. cinnamon. Butter 9x5-in. cooled tsp coconut extract 1. coconut cream. 2. Sift flour. loaf pan. Tony van Roon http://www.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. 3. Cool in pan on wire rack 5 minutes. and salt into large bowl. Bake until pick inserted in center comes out clean.htm[11-Sep-11 02:28:42] . butter. 4.
salt. Place in well-oiled bread pans. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Form into loaves." 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. scalded and cooled tsp salt cup cocoa cup shortening eggs.ca/~mec1995/recipes/breads/cocobred. Add shortening and sugar. Back to Bread Recipes Menu Copyright ©1998. cocoa.htm[11-Sep-11 02:28:48] . which have been creamed together. Bake in hot oven (425 °F) 40-50 minutes. Cover and set aside to rise in a warm place until light. and remainder of flour or enough to make a soft dough.sentex. Cover and let rise again until double in bulk. Knead lightly and place in well-oiled bowl. Add 3 cups flour and beat until smooth.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Cover and set in a warm place until double in bulk . filling them 1/2 full. Tony van Roon http://www.about 2 hours. eggs.
Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. Mix the egg and oil together well and stir into the cornmeal. Do not overbake! Makes 1 loave or 16 squares.ca/~mec1995/recipes/breads/corn3.sentex. unsalted butter on a warm slice with marmelade or fruit-spread.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. I use real. In a large bowl mix together the flours. baking powder and the sugar.htm[11-Sep-11 02:28:59] . 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. Back to Bread Recipes http://www. Add the cornmeal to the flour and stir to moisten. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.
sentex.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate.ca/~mec1995/recipes/breads/corn8. or until an inserted toothpick comes out clean. Fold together briefly. Mix the cornmmeal. thawed 3 tsp Ener-g Egg replacer. Return to Bread Recipes http://www. Pour into a nonstick 8-inch square pan and bake for 30 minutes.htm[11-Sep-11 02:29:08] . well beaten with 4 tb water. flours and baking powder together and set aside. Mix the remaining ingredients together and pour over the dry ingredients. Preheat the oven to 375 F.
and the oil. Back to Bread Recipes http://www. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F.sentex. Then add the honey. o Cut into squares and serve warm. eggs. salt. baking powder. the flour.htm[11-Sep-11 02:29:16] .ca/~mec1995/recipes/breads/corn1.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl. and the cornmeal. Add the buttermilk or sour milk and beat until just smooth. for 15 to 20 minutes.
And mix gently.) After your roll it around in the skillet to grease well. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me.) I gladly will share my Alabama Cornbread recipe with you. I put butter on after cooking. Alabama. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. Enjoy! Brenda. Practice makes the best bread. oven while you mix other ingredients as listed. Bake till goldenborwn.htm[11-Sep-11 02:29:25] .Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. Put into greased skillet. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.sentex. Add hot oil (if hot enough it will sizzle. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.ca/~mec1995/recipes/breads/corn10.
Make a well in the center and add the egg.ca/~mec1995/recipes/breads/corn6. As a variation. Pour batter into the prepared pan and bake until risen and golden brown on top.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. milk. melted Grease a square baking pan and preheat the oven at 400 F.htm[11-Sep-11 02:29:32] . sugar. ad 1/4 cup grated. sharp cheese. Cut into squares and serve. salt. flour. & melted shortening. Beat very well until the ingredient s are thoroughly blended. Mix cornmeal. Return to Bread Recipes http://www. beaten 1 cup milk 2 tablespoon shortening.sentex. and baking powder in a large bowl.
In another bowl blend yogurt.sentex. Do not overbake! The top will be flecked with brown rather than uniformly so.htm[11-Sep-11 02:29:37] . Beth Merriman.ca/~mec1995/recipes/breads/corn2. o Bake 20 min at 400 °F until toothpick comes out clean. cut a piece of the bread. Back to Bread Recipes http://www.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. oil. and egg. Pour into prepared pan. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. Slather with butter and/or marmalade. It is excellent when hot and fresh. split it down the middle and toast cut side up in a toaster oven until lightly browned. 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). For breakfast the next day. COUNTRY CORNBREAD (Source: Parade Magazine.
Preheat oven to 425 °F. mix to blend.htm[11-Sep-11 02:29:43] ." 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. Beat a few frops of water into the reserved beaten egg and brush over loaves. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. 16 grams carbohydrate. corn flour. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. about 1 hour.Crusty Corn Flat Bread. sugar and 1/2 cup of the warm water in a 2-cup glass measure.) Bake for 20 minutes or until well browned. spread soft dough into circles on marked parchment paper. stir egg and yeast mixtures into flour and beat until smooth. 142 milligrams sodium. 26 milligrams cholesterol. Using a wooden spoon. then let rest in a a warm place until double in volume. stir to combine. the yeast. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. heaping it up slightly in the center. 3 grams protein. cornstarch. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. 1 gram fiber. Combine remaining 1/2 cup rice flour. Using a razor blade.sentex. slash tops of into a large diamond grid pattern. 2 grams fat (unsaturated). Using a rubber spatula. Add remianing 1 cup warm water and the corn oil to beaten eggs. Beat eggs lightly. xantham gum powder and salt in a large bowl. about 10 minutes. Dust lightly with rice flour. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever).ca/~mec1995/recipes/breads/corn11.
ca/~mec1995/recipes/breads/corn13. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Again.sentex. Put batter into prepared pan. Grease 9" square pan or large cast iron skillet. Bake 20 .25 minutes or until toothpick inserted in the center comes out clean. 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. Serve warm.htm[11-Sep-11 02:29:48] . mix just enough to quickly moisten everything. beaten Preheat oven to 400 °F. Stir in milk. oil and egg.
sentex.Honey Corn Bread Honey Corn Bread by Tony van Roon. 1991 "A very tasteful and moist corn bread. Put batter into prepared pan. Return to Bread Recipes Menu Copyright © Tony van Roon http://www." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F. Combine all ingredients until moistened. Grease 9" square pan or large cast iron skillet. a day at the most if wrapped in plastic wrap and in the fridge. Spray pan with vegetable spray (or whatever you have). The thing with most (if not all) corn breads is that they don't keep very long. Serve warm with butter.htm[11-Sep-11 02:29:54] .ca/~mec1995/recipes/breads/corn14. Bake for 20-25 minutes or until skewer inserted in the center comes out clean.
htm[11-Sep-11 02:30:03] . I have successfully kept the cornbread in a airtight container overnight in the fridge.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.) and put in the oven to preheat. This cornbread was quite moist and flavourful.. Return to Bread Recipes http://www. Then I use my handblender to make it into a a sauce. so you could use store bought apple-sauce for this. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes. Mix all ingredients. 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. Grease a pan (Pam/Bakers' Joy etc. It is really great hot out of the oven with molasses.ca/~mec1995/recipes/breads/corn7. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. Make sure you do this in a tall. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup...sentex. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. pour batter into heated pan and bake for 20 min.sorry.
Before serving. about 5 minutes. about 20 minutes. Place in pan.sentex. oven 15 minutes. • Preheat oven to 350°F. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. about 45 minutes. Serve warm or at room temperature. Score top of bread in ticktacktoe pattern. Flatten to fill bottom of pan. about 50 minutes. Add 1 cup flour and mix until smooth and elastic. Knead enough bread flour into dough to make it nonsticky. about 45 minutes. Wrap tightly. Cover with towel. Mix in remaining 1/2 cup cornmeal.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal..html[11-Sep-11 02:30:16] . • Can be made 1 day ahead. Let cool to 120°F. Mix in yeast and sugar. let rise in warm draft-free area until doubled. wrap in foil and warm in 350°F.ca/~mec1995/recipes/breads/corn15. Remove from pan. Add 1 cup boiling water and mix until smooth. to 130°F.) Makes 1 loaf Return to Bread Recipes http://www. Knead into a ball. then 1/4 cup hot water and 1 tablespoon oil. • Grease 9-inch metal pie pan with oil. Bake until bread is light brown on top and sounds hollow when tapped on bottom. pepper and salt in large bowl of electric mixer fitted with dough hook.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. cool on rack. Cool. about 5 minutes. Knead on floured surface until smooth and elastic.
Add eggs. milk. and shortening. Bake at 425 F. baking powder.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar. Stir in cornmeal. Beat untill smooth. Hasta-la-vista. for 20-25 minutes in a greased pan.htm[11-Sep-11 02:30:25] .ca/~mec1995/recipes/breads/corn5. baby! Return to Bread Recipes http://www. & salt.sentex.
Put remaining batter on toop Add bacon bits if desired. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Grease 9" square pan or large cast iron skillet.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.sentex. Add eggs. chopped cup bacon bits Preheat oven to 375 °F. Mix dry ingredients together and make a well in the center. Cover with grated cheese and chiles. Bake 30 to 40 minutes. Put half of better into prepared pan. Fold in corn kernels. grated oz greem chiles.htm[11-Sep-11 02:30:51] .ca/~mec1995/recipes/breads/corn12. butter and sour cream and blend thoroughly.
cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/datebred. cups Tbs. then dates/water. Fold in nuts.sentex. USA.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. Louis. baking soda in water Pour water over dates. let cool. Add eggs. Be sure that the nuts are fresh and not stale. Stir in rest of the dry ingredients.htm[11-Sep-11 02:30:58] . chopped Cream butter and sugar. Bake at 250° for 2 hours in small breadpans. finely chopped 2 cups boiling water 2 tsp. 4 1 2 2 2 1 1 cups tsp. well tsp. It takes less time if using loaf pans. and is over a hundred years old! 1 cup dates.
sentex. Back to Bread Recipes Menu Copyright ©1998. Large tsp Salt tsp Dillseed cups Flour. Combine all ingredients in a mixing bowl. While warm. Creamed * Tb Sugar Tb Onion. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Bake for 30 to 45 minutes at 350 degrees F. Melted Egg. Tony van Roon http://www. sprinkle well with salt. except add the flour a little at a time (it may take up to 2 1/2 cups of flour).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. Cover and let rise in a warm place until doubled.ca/~mec1995/recipes/breads/dillbred. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm.htm[11-Sep-11 02:31:08] . Minced Tb Butter. bursh loaf with soft butter. (Standard bread dough feeling). Beat until well mixed and mixture is stiff but not heavy. Punch down and put dough in a bread pan. or arrange in a round shape on a greased cookie sheet. Let rise again. Dissolve yeast in warm water.
Stir in remaining salt and flour. Stir in 2 cups of mixed flour. then place in oiled bowl. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. shape and place in greased loaf pans. place in large mixing bowl with remaining water. Knead on floured surface.ca/~mec1995/recipes/breads/ezekiel. Return to Bread Recipes http://www. 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. Add yeast mixture. oil and small amount of water.html[11-Sep-11 02:31:14] . Mix the other dry ingredients in separate bowl. Let rise until double in bulk. Knead again. 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. Bake at 375 °F approximately 1 hour. Bible Bread This is what is called "breaking the bread". Makes 4 loaves. Blend lentils. A health food store is a source for several of these ingredients.sentex. Biblical Bread Ezekiel 4:9.Ezekiel 4:9. Let rise.
Grease large bowl with 2 Tbs butter. Let dough rise in warm draft-free area until doubled in volume. Butter two 6-cup loaf pans. Let cool to warm (105 . They are even better the day after baking. Cover pans with towel. Let dough rise until level with tops of pans. Return to bowl. Bake until loaves are rich golden brown and sound hollow when tapped. Position rack in lower third of oven and preheat to 400°F. Place bread in oven. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan.sentex. stirring to dissolve sugar. adding more flour if stick. about 1-1/2 hours. about 30 minutes.l Add dough. about 1-1/2 hours. about 10 minutes.115°F). about 10 minutes. Knead until smooth.ca/~mec1995/recipes/breads/farmbred.htm[11-Sep-11 02:31:20] . Cover bowl with towel. Back to Bread Recipes Menu Copyright ©1998." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Whisk into potatoes. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. perfect with Apple Butter. Transfer to racks and cool completely before serving. Simmer until very tender. Punch dough down. Mix in 4 cups flour. Shape each piece into loaf. then stir in. transfer to prepared pans. Cool in pans 5 minutes. Tony van Roon http://www. Cover with cold salted water. Drain. about 1 minute. light loaves. Force hot potatoes through sieve into large bowl. Sprinkle yeast over mixture. Cut into 2 pieces. about 45 minutes. Punch dough down. sugar and salt in heavy small saucepan. 4 Tbs butter. Combine milk. Reduce temperature to 375°F. Bring to boil.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. using remaining 2 Tbs butter. turning to coat entire surface. Knead dough on generously floured surface until smooth and elastic. Cover and let rise until doubled in volume.
and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). cover. Add the rum and let soak for 1 hour. heat the milk and the butter until the butter melts. turn once to coat the top. and almond extract. and orange peel in a bowl. for about 40 minutes. Back to Bread Recipes http://www. salt.ca/~mec1995/recipes/breads/dresden. Sprinkle the yeast into warm water and let stand until dissolved. Add enough flour to make a soft dough. Place in a greased bowl. drained rum (reserve fruits). divide dough into 2 parts. 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. cover lightly with wax paper. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. Mix well. Brush with melted butter.sentex. Bake at 350 °F. and place in a warm spot until doubled in bulk. Roll each piece into an oval about 3/4 inch thick.htm[11-Sep-11 02:31:34] . Dredge fruits in flour and add to dough. Cool to lukewarm. Drain and reserve the rum. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). lemon peel. 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.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. In a saucepan. Pour into a large mixing bowl. Add almonds. lemon. Beat in eggs and dissolved yeast mixture. add the honey. Turn out onto a lightly floured surface.
Stir with a rubber spatula. • In a large bowl. use a rubber spatula to assist it occasionally. Yield: 14 servings. 3 Gluten Free Bread. Saute some onions in the melted butter.Gluten Free Bread. Mix well with a whisk. such as yellow or blue corn flour.ca/~mec1995/recipes/breads/glufree3. In a separate bowl. polenta meal. and allow to cool 1 hour before slicing. • After the baking cycle ends. sprinkle the yeast on top. • Observe the dough frequently during the kneading cycles. Return to Bread Recipes http://www. and salt in bread pan. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. Variations: Substitute olive oil for the butter. allow them to cool. 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. or soy flour. remove bread from pan. Add the remainder of the dry ingredients. rice vinegar. combine the eggs and water.html[11-Sep-11 02:31:39] . 3 Basic Rice Bread. beat lightly. combine all the dry ingredients except the yeast. then add them and your favorite herbs to create an onion/herb bread. Add 1/4 cup grated cheddar cheese. Select Light Crust setting and press Start. Add the egg mixture.sentex. If it does not appear to be mixing well. place on wire rack. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. • Place 1/2 of the dry ingredients in the bread pan. melted butter. 3.
Stir well. • In a small saucepan. until thickened and clear. Ingredients: • 1 tsp granulated sugar • 1/2 cup warm water (110-F degrees) • 1 Tbsp dry yeast • 1 cup water • 2 Tbsp minute tapioca • 2 cups whole bean flour • 1/4 cup cornstarch • 2 tsp gluten-free baking powder • 1 tsp salt • 1 tsp poppy seeds • Non-Stick Cooking Spray and Cornmeal Method: • Pre-heat oven to 400°F. 4 Gluten-Free Bread. • In a small bowl. Remove loaf from pan and cool on a wire rack. Sprinkle yeast over top and set aside to proof. Stir mixture into dry ingredients. • Knead until soft. 4 Makes 1 loaf.sentex. Whisk together the tapioca and raised yeast. dissolve the sugar in warm water. Return to Bread Recipes http://www. May freeze in an air-tight container for 30 days. • In a large mixing bowl. about 10 minutes. baking powder. and salt. and turn into prepared loaf pan.ca/~mec1995/recipes/breads/glufree4. combine 1 cup water and tapioca. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. cornstarch. sift together bean flour.Gluten-Free Bread. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Bring to a boil and cook for 1 to 2 minutes. Reserve. Beat until smooth and set aside for 10 minutes.html[11-Sep-11 02:31:43] . Slice to serve.
Mix dry ingredients together.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F.ca/~mec1995/recipes/breads/corn4.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. (Not that being raised on the stuff would have anything to do with that opinion.sentex.. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. I've recently seen words bandied about regarding cornbread and the proper preparation thereof.. So here.. coming from a southern Indiana family.-) but this is the only cornbread I've ever had that is even worth eating. 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. 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. Bake fifteen minutes(**). Back to Bread Recipes http://www. Turn out onto a warm plate and serve. and pour into (slightly) warm skillet. etc).htm[11-Sep-11 02:31:48] . I have some experience with this stuff. Pre-heat oven to 375°F. Well.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. melt 2+ tablespoons of fat (Crisco. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. mix in egg and buttermilk to make a goopy.. sloppy mix. bacon fat. Not to be arrogant or anything . (*)If real buttermilk is not available.
OK". well beaten cups flour tsp baking powder Combine grapenuts. Add to first mixture. and sift with baking powder and salt. Sift flour.ca/~mec1995/recipes/breads/grapnut.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Tony van Roon http://www. Pour into well-oiled loaf pan. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:32:03] . Let stand 1/2 hour. Makes 1 loaf. Bake in moderate oven (400 F) about 1 hour. George Hale.sentex. Mix thoroughly. Geary. measure. add sugar. and milk. egg.
) It stores well tightly wrapped in the refrigerator. Serve at once. If it seems to runny work in 1 or 2 tbsp. then pour in batter. Back to Bread Recipes http://www. baking soda. Put remaining 2 Tbsp. diced cheese. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. In large mixing bowl. fresh or canned 4 oz.usually 40 to 50 minutes. smoothing it level. Set aside.htm[11-Sep-11 02:32:14] . Give butter in casserole a final swizzle. chopped red pimento. butter over low heat. melted butter. exactly in center of oven. corn. Place casserole.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. Rotate and tilt casserole to coat inside. Do not cover.sentex. beat milk and eggs.shaped wedges. chillies. pie . sharp cheddar cheese ---. salt. white cornmeal. heat in oven no more than 4 to 5 minutes to avoid browning butter. One loaf makes about 8 servings. can whole-sweet red pimentos. It should have the consistency of southern cornbread. Sprinkle grated cheese over top and decorate with pimento strips. Preheat oven to 400 degrees F. Smoothly blend 1 cup white cornmeal. (You can let the bread cool to room temperature. butter into an 8 inch diameter baking casserole. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. melt 6 Tbsp. Mix thoroughly. but it is best not to serve it cold. moderately runny but not down right liquid.ca/~mec1995/recipes/breads/inca. Bake until a knife lightly pushed in center comes out clean and dry. Do not brown. Cut into fairly thin.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies.
Stir liquids into dry ingredients.htm[11-Sep-11 02:32:20] . Bake in pre-heated 375 °F. Cover. and let rise until doubled in bulk for about 45 minutes in a warm. buttermilk and water until very warm (125 °F. oven for about 35 minutes or until done. Stir in enough whole wheat flour to make a stiff dough. Heat butter.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf.sentex. Back to Bread Recipes http://www. Remove dough to lightly floured surface and form into a smooth 5-inch ball. 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. adding more wheat flour if necessary.ca/~mec1995/recipes/breads/irish. draft-free place. With a sharp knife. Place in 9-inch pan. Remove from pan and cool on wire rack. except the whole-wheat flour. No kneading required for this traditional Irish brown-soda bread. cut a "X" in top of the dough (about 1/2" deep).). the mixture will curdle so not to worry.
Lahvosh (Pareg Hatz) . add the butter and salt.html[11-Sep-11 02:32:24] . 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. Place the dough in the pan and slit the dough in several places. Divide the dough into balls the size of two hands cupped together. • Makes 18-20 Lahvosh's.ca/~mec1995/recipes/breads/lahvosh.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. 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. Cover and let stand in a warm place for 4 hours. • Knead the dough until it is very smooth. dissove yeast and then add sugar. with a small amount of the warm water. Then add flour and when moistened. • On a floured board. roll out the balls until they are the size of a 14" pizza pan. Return to Bread Recipes http://www.sentex.
Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes. Return to Bread Recipes http://www. Bake at 450 °F (230°C) for 45 to 50 minutes.ca/~mec1995/recipes/breads/maori. Cover and stand in a warm place until the mixture has fermented. Cool to lukewarm and mix in the flour and sugar to a paste. Ingredients for Bread: • 5 cups all-purpose flour • 1 tsp salt • 1 tsp baking soda • rewena (above) Method for Bread: • Sift flour and salt into a bowl and make a well in the centre. Shape into loaves or place the mixture into greased loaf tins.html[11-Sep-11 02:32:29] .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.sentex. adding a little water if the mixture is too firm.
Return to Bread Recipes http://www.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread.html[11-Sep-11 02:32:35] . Stir in the flour and knead for about 5-6 minutes. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. • Place on a lightly greased cookie sheet. baking soda and baking powder together and add to the mahdzoon mixture. depending on size of braids.sentex. • Makes 3-4 dozen. Braid this by crossing one end over the other 3 times. Let rise for 15 minutes. Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. and mix well. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven.ca/~mec1995/recipes/breads/mahdzoon. Repeat until all the dough has been used. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. made with yoghurt. • Cover the dough and let rest for 10 minutes. • Beat the butter.
drippings.htm[11-Sep-11 02:32:44] . Serve hot.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal. Cover with remaining batter.sentex. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. and last add cheese. milk. peppers. and salt. Back to Bread Recipes Menu Copyright ©1998. onions. Add 1/2 batter then sprinkle on the meat.ca/~mec1995/recipes/breads/mexcorn. Mix well. Tony van Roon http://www. soda. Cook at 350°F. for about 45 minutes. eggs.
stir to dissolve. 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 . Pull 2 opposite sides under to form oval. Place on prepared sheets seam side down. Gently turn dough out on lightly floured surface.115°F) in small bowl. kneading in allpurpose flour if sticky. bread flour and whole wheat flour in large bowl. crumble into small bowl. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:32:55] . Cut in half. Let rise until doubled in volume. turning to coat entire surface. Cover with plastic wrap. Grease large bowl. Stir in sugar and lukewarm milk (95°F). Grease baking sheets. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Slash top of loaves. butter and salt.ca/~mec1995/recipes/breads/monastry. Cover and let rise again in warm draft-free area until doubled in volume. Tony van Roon http://www. using wooden spoon. Preheat oven to 400°F. Immediately transfer to racks and cool. Cover bowl with plastic. Gently knead dough in bowl until deflated. about 45 minutes. If using cake yeast. Combine oats. using serrated knife. Let rise in warm draft-free area until doubled. about 30 minutes. Add dough. Brush with glaze and sprinkle wit oats. Let rise in warm draft-free area for 1 hour. Add yeast mixture and whisk until smooth. Knead on floured surface until smooth and elastic. Let stand until foamy. about 30 minutes. Bake until loaves sound hollow when tapped on bottom.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. Knead each piece into round. Mix in 1 cup oats. For dough: Stir down sponge.sentex. about 30 minutes.
ca/~mec1995/recipes/breads/monkey. drizzle a little melted butter evenly over the top of this first layer. o When done. Put each ball into the sugar mixture and coat.oven for 30-35 minutes. ---. nuts and cinnamon. Repeat these steps for the next two cans of biscuits.Monkey Bread. mix the sugar. then turn onto a plate and carefully remove the pan.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. o Open one can of biscuits and separate. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. I Monkey Bread. o Melt 1/2 cup butter (not the diet type!) in a bowl. Cut each biscuit into four sections and roll each section into a ball. it will stick to it and is hard to remove.htm[11-Sep-11 02:33:01] . remove from the oven and let cool for a minute or two. then drop into Bundt pan. Tony van Roon by Tony van Roon http://www. If you leave the monkey bread in the Bundt pan much longer. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. After finishing the first can of biscuits. In another bowl. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996.sentex. brown sugar.
Boil 1 minute. II by Tony van Roon Preheat oven to 375° F. In large baggie. Pour over biscuits. Let stand 10 minutes before removing from pan. combine white sugar and cinnamon. 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. Shake biscuit pieces and line in greased tub or Bundt pan. Bake 35 minutes at 350 degrees.htm[11-Sep-11 02:33:09] . II Monkey Bread.ca/~mec1995/recipes/breads/monkey2.Monkey Bread. Melt butter and brown sugar. Tony van Roon http://www.sentex. Back to Pastry & Rolls Menu Copyright © 1996.
Lightly grease a baking sheet. combine 3 cups flour. Add yeast mixture. Reduce heat to 375°F. If dough is too dry. Stir in yeast. 1 Tbsp at a time.) 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. When dough has doubled in bulk. Form dough into round loaf about 10 inches in diameter. Process until dough forms a ball. Sprinkle top of loaf with sesame seeds. It should be smooth and satiny. swirling to coat bottom and sides. Place rack in center of oven. and shortening. Place dough in oiled bowl. add more warm water. If dough is too sticky. 5 to 10 minutes. let rise until almost doubled in bulk. draft-free place until doubled in bulk. Cool completely on a rack before slicing. Bake loaf in center of preheated oven for 10 minutes. Cover very loosely with plastic wrap. Ingredients: 1 cup warm water (110°F. about 1 1/2 hours. processing just until blended. Remove plastic wrap. Cover bowl with plastic wrap. Return to Bread Recipes http://www. turn to coat all sides. salt. Stop machine. about 5 seconds. The loaf is done when it sounds hollow when tapped on bottom. Let rise in a warm.Muffuletta Bread Muffuletta Bread Makes 1 loaf. combine water and sugar. 1 hour. Let stand until foamy. add more flour. Process 20 seconds to knead. 1 or 2 Tbsp at a time. check consistency of dough.html[11-Sep-11 02:33:15] . Preheat oven to 425°F. bake 25 minutes. In a food processor fitted with the steel blade. Lightly oil a large bowl. turn out onto a lightly floured surface. processing just until blended. press seeds gently into surface of loaf. punch down dough.ca/~mec1995/recipes/breads/muflet. place on greased baking sheet.sentex.
Pat balls into thin circles about 6 inches in diameter. Mix until dough is somewhat sticky. Make a well in center and add remaining ingredients.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.sentex. Cover with damp cloth and let rest 1 hour.ca/~mec1995/recipes/breads/naan. 2-1/2 to 4 minutes. When ready to bake.htm[11-Sep-11 02:33:23] . Turn onto floured board and knead until dough is elastic. Dough may be refriggerated at this point for baking later. Serve hot. preheat oven to 450 degrees F. Back to Bread Recipes http://www. add warm water if necessary. Place on baking sheet and bake until bread puffs and is lightly browned. Pinch off pieces about the size of golf balls and place on large buttered pan.
turning once. beaten Mix dry ingredients. covered. except the cumming seeds. Heat the oil in a pan.Naan 2. (Susheel) Naan 2. Broil in oil. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg.sentex. Heat beaten egg. Let dough rest.ca/~mec1995/recipes/breads/naan2. (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. Divide into 20 small balls. Add water if necessary. Add cumin seeds.htm[11-Sep-11 02:33:27] . milk and yogurt until barely warm. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Roll each ball to 1/8" thichness. Add to flour mixture. kneading just enough to hold together. for 35-40 minutes in a warm spot. Mix the dough.
Repeat with remaining pieces.sentex. Tony van Roon http://www. make three to four 3/8-inch-deep slashes atop each loaf. (Can be prepared 3 months ahead. Add dough. Cover and let rise in warm draft-free area until doubled in volume. Let stand 15 minutes at room temperature. Preheat oven to 450°F. Brush each with glaze. Reduce oven temperature to 350°F. about 1 hour. abut 10 minutes.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Roll up as for jelly roll. Using razor blade. Cool completely. about 1 hour. Let stand in warm draftfree area until dough rises to top of pans. Let stand until foamy and proofed. Remove from pans. Continue baking until bread sounds hollow when tapped on bottom. let stand until dissolved. Bake loaves 15 minutes. about 10 minutes. Add 5 cups flour to yeast mixture and stir to incorporate. Wrap in foil and freeze.htm[11-Sep-11 02:33:33] . turning to coat entire surface. Knead dough 3 to 4 times. Divide evenly into 4 pieces. Knead in remaining 1 cup flour. Serve immediately. Roll 1 piece into 7x15-inch oblong. Generously butter four 18-inch baguette pans. about 30 minutes. Stir to blend. Punch dough down. Continue kneading until dough is very smooth and elastic. Set seam side down in 1 prepared pan. Rewarm in 350°F oven for about 20 minutes. Butter large bowl. sugar and salt over water in large bowl.) Back to Bread Recipes Menu Copyright ©1998.New Orleans French Bread New Orleans French Bread by Tony van Roon Makes 4 loaves 2 2 1 2-1/2 7 1 envelopes dry yeast Tbs sugar Tbs salt cups warm water (105 . Turn dough out onto generously floured surface.ca/~mec1995/recipes/breads/newfr. Stir in another 1 cup flour.
Knead until smooth and satiny. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under.html[11-Sep-11 02:33:41] . Shape each piece of dough into a strip 16 inches long by rolling between palms and board. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. and divide each part into three. Beat until dough is smooth and elastic. beat until dough looks glossy again. Turn out onto floured board. Do not overbake or loaves will be dry. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar.Nisu Bread Nisu Bread Makes 3 loaves. Bake at 400 ° for 25-30 minutes. salt. Place on lightly greased baking sheets.ca/~mec1995/recipes/breads/nisu. Add the butter. sugar. eggs and enough flour to make a batter (about 2 cups). divide into 3 parts. Repeat for second and third loaves. Return to Bread Recipes http://www. Dough should be smooth and glossy in appearance. cardamom. Add remaining flour 1 cup at a time until dough is stiff. crushed loaf sugar (sugar cubes) and or sliced almonds. Sprinkle with pearl sugar. cover with inverted mixing bowl. Turn out onto a lightly floured board. Stir in the milk. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Ingredients: 2 pkgs. Let rise until puffy (1/2 to 1 hour). Glaze loaves with a mixture of beaten egg and milk. Place in a lightly greased bowl. let rise again. Let rest for 15 minutes. cover lightly and let rise in warm place (about 85°F) until doubled. Punch down. Add about 3 cups of flour and beat well.sentex. turn dough to grease top.
not very appetizing while eating so remove them. Put a piece of bread crust in the oil to check if the oil is hot enough. apple at room temperature (before peeling). It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Add the raisins/currants and the lemon rind (or even orange peel). Use your own judgement. together with the apple. So only fry as long as needed. finely chopped 1 2% milk.. If 'blue' smoke is coming from the oil it is definately too hot. grated (optional) 1 Preparation: Make sure everything is warm. 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.. Add the rest of the milk and mix well. Check a couple for consistancy until you get the hang of it. Mix well. put the eggs in warm tap water for 10 minutes. Kerst Stol. Boter Letter.5 setting. will provide moisture and keep the oliebollen fresh for several days. If you don't have (enough) yeast. The consistancy of the dough batter should be something like thick porridge. Dutch. Let cool a bit first. Like. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.sentex. Let rise for 60 minutes on a draft free spot. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. wash the currants and raisins and then soak in hot water for 1 hour. They are usually made New Year's eve (or even during the day) and for the Dutch. Form with two spoons quickly 'balls' and put in the hot oil until golden brown.ca/~mec1995/recipes/breads/oliebol. . Hollandse Boterletter. or are short. I microwave the milk until it is hot (probably around 50°C).=) Serve with powdered sugar (icing sugar) sprinkled on top. Oil temperature should be about 'medium-high'. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. I have a plastic pail which I use only for yeast recipes.Olie Bollen. My stove burner setting (electric) is about 6 to 6. Add the eggs and part of the 'hot' (not boiling!) milk.htm[11-Sep-11 02:33:49] . add beer. it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala).. The fully soaked raisins/currants. hick. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. Some of the raisins still have stems on them. Works for me. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. If you fry the oliebollen too long they become hard the next day. Put the flour in a large bowl.
orange juice and rind. Set aside to cool and then add to sugar/butter mixture. Cream sugar and butter together.htm[11-Sep-11 02:33:55] . Bake for 1 hour.sentex. or until a skewer comes out clean.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). Pour into a large greased loaf pan. Mix remaining ingredients and add to wet mixture. Tony van Roon http://www. Especially stale walnuts will leave a bitter after taste. Beat in egg and set aside. keep in mind that pecans are a little bit harder than walnuts. Makes 1 loaf Back to Breads Page Copyright ©1998. water. It is important that the pecans and walnuts are fresh and not stale. Also. baking soda. In a seperate bowl mix the dates.ca/~mec1995/recipes/breads/orangedn.
Place dough on countertop. Drain off any excess oil. Allow to rise double in bulk. Brush oil over the top of the dough and sprinkle with salt or garlic salt. cover with stainless steel bowl. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. 9 x 12 inches. Punch down dough and divide into 2 parts. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Carefully pinch edges together. Place cooled filling on one side inch margin from the edges. Let rise double.sentex. Return to Bread Recipes http://www. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Bake at 400°F for 30 minutes or until golden brown. add salt and 2 1/2 cups flour and knead smooth and elastic. Ukrainian Potato Bread Pagach. Ukrainian Potato Bread Ingredients: 2-1/2 cups flour 1 cup warm water 1 pkg yeast 1/2 teaspoon salt 1 lg onion peeled and sliced 1 med head cabbage. Saute onion in oil until soft. Roll out dough into an 18 of rectangle. Pat the top of the filling.html[11-Sep-11 02:34:04] . Place on greased baking sheet.Pagach. adding more flour as needed.ca/~mec1995/recipes/breads/pagach. Fold the other half of you have a turnover.
French Toast. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. orange flower water.sentex. Tony van Roon http://www. Dust with powdered sugar and serve with warm cane syrup.ca/~mec1995/recipes/breads/perdu.Pain Perdu. milk. lemon zest. Back to Bread Recipes Menu Copyright ©1998. Sheila Ainbinder -. beaten cup milk cup sugar Tb orange flower water Tb grated lemon zest cup brandy tsp ground nutmeg slices stale French bread Tb butter Tb vegetable oil Powdered sugar Cane syrup Combine the eggs. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. Heat the butter and oil in a heavy frying pan.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. brandy and nutmeg in a bowl. Mix well. Fry the bread until golden brown on both sides.htm[11-Sep-11 02:34:10] . Soak the bread in the liquid mixture. sugar.
set aside. orange juice. Carefully place the pan back on the stove and flame the sauce. to dissolve the sugar.Pain Perdu. French toast Pain Perdu. coating evenly. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. Yields: 6 servings. peeled and sliced. 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. Remove the sauce from the heat. • In a nonstick sauté pan. cinnamon. sugar.html[11-Sep-11 02:34:17] . stirring constantly. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. Dust the entire plate with powdered sugar. • Remove the pan from the stove and add the rum.ca/~mec1995/recipes/breads/perdu2. Fry in the butter until golden brown. Return to Bread Recipes http://www. • Lay the pain perdu on a platter. heat 2 tablespoons of butter. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. milk. 2 or 3 minutes on each side. Spoon the warm sauce over the pain perdu. French toast French Toast yes. • Stir in the maple syrup and bring the liquid up to a simmer. • Add the pecans and sauté for 4-5 minutes. whisk the eggs. melt 2 tablespoons of the butter.sentex. and vanilla. orange zest. Add the bananas to the pecan mixture and warm slightly. Dip 2 slices of the bread into the egg-milk mixture. • Repeat until all the butter and bread is used.
about 1 hour. 8 to 10 minutes). Cut the dough into 16 to 18 pieces and roll each piece into a ball. 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. Stir the yeast into the warm milk in a small bowl. and smooth except for a few blisters. Pat the raisins dry and toss with 1/4 cup flour. patting the raisins over the surface. Dolci type Panini Bread. sponge. Add the butter and mix thoroughly.sentex. Bake 18 minutes. cover with plastic wrap. Place the flour. about 45 minutes. 20 to 30 minutes. Change to dough hook and knead at medium speed until soft. (Or by hand. about 10 minutes. 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. egg yolk. and very smooth. Add the raisins to the dough in 1 or 2 additions by flattening the dough. eggs. sugar. grated lemon & orange zests. The rolls should double in size and puff up into fat buns as they bake. and rolling up the dough. let stand until creamy. springy. Cover with a towel and let rise half their original volume.ca/~mec1995/recipes/breads/panini. Place the dough in a buttered bowl. salt. Place the rolls on lightly buttered or parchment-lined baking sheets.Panini Bread. Add the flour and reserved raisin water and stir until smooth. Italian. Return to Bread Recipes http://www. and vanilla in a mixer bowl and mix with the paddle until blended. springy. and let rise until doubled. Heat oven to 400°F. 3 to 4 minutes. Cover with plastic wrap and let rise until doubled. drain but reserve 1/4 cup of the water. knead until soft. Cool on racks.html[11-Sep-11 02:34:26] .
sentex. Armenian Flat Bread Peda. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown.ca/~mec1995/recipes/breads/peda. Spray 4 pie tins with vegetable oil spray(any kind). sifted • 3 tablespoons Crisco oil • 2 cups warm water (not boiling hot!) • 2 pkgs dry yeast • 1 tablespoon salt • 1 tablespoon sugar • 1/4 cup sesame seeds Method: • In a large mixing bowl add warm water and dissolve yeast. Cover each pan and let dough rise again. With hands lubricated with oil. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Add sugar. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash.html[11-Sep-11 02:34:31] . Cover dough and let rise until double it's size. salt and Crisco. Peda Bread.Peda. Divide dough into four parts. Gradually add flour and mix well. spread dough out evenly in each pan. Return to Bread Recipes http://www.
and let rest for about 30 minutes. this recipe is not my own. After 5 minutes. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. The breads will puff up and be lightly browned when they're done. remove from oven. place 2 of the circles on each sheet. Dust 2 baking sheets with cornmeal. Back to Bread Recipes http://www. When kneading is finished. Knead each ball for 1 or 2 minutes. or freeze them for future use. turning once to coat the top.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. Mix the yeast in 1/2 cup of the warm water. Dust the cookie sheets with cornmeall also in between baking Pita's. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. When they're done. Punch down on floured surface.sentex. place the next tray on the bottom for its 5-minute.htm[11-Sep-11 02:34:39] . cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. high heat and remove the first ones to a wire rack to cool. shaping each piece into a ball. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. Do not open the oven during this first baking. add the honey.very hot for these little breads. and the yeast mixture. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. 1 cup at a time. The (preheated) oven is set fpr 500 °F. add the remaining 1-1/2 cups of water. -. In a large mixing bowl. mixing vigorously with each addition. place in a greased bowl. the dough should be smooth and eleastic. Let them cool--rewarm them for serving. Shape into a ball. the oil. cover. Then stir in 5 cups of the flour. cover and let rest for about 30 minutes. Using a floured rolling pin.ca/~mec1995/recipes/breads/pita. but therein lies the secret. Continue the process until all the breads are baked. Turn out onto a lightly floured board and knead for 10 minutes. salt. you will bake the remaining Pita. stir and set aside to proof. Place 1 cookie sheet on the lowest rack for 5 minutes. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. adding the additional cup of flour if the dough gets too sticky.
Repeat with remaining dough. Place on platter and serve immediately. Turn and cook until light brown. dusting with flour to prevent sticking. Heat to 375 °F. gently press in center with back of slotted spoon until bread puffs.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. Roll 1 piece into smooth ball (keep remainder covered with towel).htm[11-Sep-11 02:34:46] .Whole Wheat Indian Bread Poori . Cover. Cover and let rest 15 minutes. Back to Bread Recipes http://www. Knead dough on lightly floured surface 2 minutes. Pour oil into wok or medium saucepan to depth of 3 inches. When dough starts to rise. Mix in buttermilk. Add 1 dough round to oil. Keep warm while cooking remaining dough. Transfer to paper towels using slotted spoon.sentex.ca/~mec1995/recipes/breads/poori. Divide dough into 8 pieces.Poori . about 20 seconds. dough will sink to bottom. Dust generously with whole wheat flour and roll into 5-inch-diameter circle.
Cover. Punch down. Beat 1 egg and sugar together. Let rise again until doubled in size. 350°F about 30 minutes or until golden brown. Return to Bread Recipes http://www. Cool. approx.html[11-Sep-11 02:34:52] . Add cardamom and enough flour to make a soft dough. Stir to mix. Knead vigorously until thoroughly mixed. Cover.Pulla. shape each into a long strand. Sprinkle with almonds. Coffee bread from Finland Pulla. Braid strands to form a loaf. Add butter. 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. Knead until dough no longer sticks to sides of bowl. Add lukewarm milk. add milk mixture. about 45 minutes. Bake in moderate oven. Makes 1 loaf. salt and some of the flour. Divide into 3 equal parts.sentex. Let rise in warm place.ca/~mec1995/recipes/breads/pulla. 85°F until doubled in size. Brush with slightly beaten egg. stir until dissolved. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water.
1/4 cup of less should be plenty. Although I don't recommend using that much.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. for 50 minutes Relax. and to her by her mother..berkeley. and says the reason she works out is so she can eat it without too much guilt.sentex. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: email@example.com Back to Bread Recipes http://www. My girlfriend loves it. but some is necessary) Bake at 350° F. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. you don't need all of it. Grease three 6x3" loaf pans.htm[11-Sep-11 02:34:58] . 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. so.. but that's what the original recipe calls for. Do not be fooled by its simplicity.ca/~mec1995/recipes/breads/radiobb.. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F.
and yeast with the flour.htm[11-Sep-11 02:35:03] . Knead on a floured surface or countertop until smooth for about 10 minutes.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. approx. Add the creamed butter/sugar mixture to the flour.) 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.ca/~mec1995/recipes/breads/raisin-4. Devide in half. Place each half in a greased and floured loaf pan. add the eggs. Stirr in the currants. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Punch the dough down. Mix the salt. raisins. Roll each half in a rectangle to fit your bread pan. and the apple pieces. Remove from pan and cool on wire rack.sentex. Cream the (softened) butter with the sugar. Add the warm water. and lightly knead it again for about 1 minute. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. Back to Bread Recipes http://www. Cut the apple in little pieces. Put the dough mixture in a lightly greased bowl. Bake at 350 °F for 35 minutes or until done. 30 minutes. Cover and let rise again until double in bulk.
Place in a greased bowl. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Add remaining water. let rise in warm and draft free spot until doubled in bulk. It is obvious that the apple and egg should be at room temperature. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. seam sides down.htm[11-Sep-11 02:35:16] . in 2 greased 8-1/2 by 4-1/2 inch loaf pans. stir until disolved.ca/~mec1995/recipes/breads/raisin-5. Sprinkle in the yeast. butter. Cover. Punch dough down. If you like.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. Gives a nice look to a slice. for 35 minutes or until done. cut in small pieces. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. mashed potatoes (or applesauce). about 6 to 8 minutes. Bake at 350 °F. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. to keep the bread moist. Cover. raisins. * Use tap-water or water reserved from boiling potatoes. turning to grease the top. Remove from pan and cool on wire rack. about 1 hour. Works well. Beginning at short end of each. and 2 cups of flour. Remove dough to lightly floured surface. salt. Place. draft free place until doubled in size. and enough remaining flour to make a soft dough. Roll each half to 12x7 inch rectangle. I found that when using 2 eggs the bread becomes a bit dry the next day. let rise again in warm. Stir in egg. Knead on lightly floured surface until smooth and elastic. you can substitute with applesauce. Pinch seams and ends to seal. about 1 hour. sugar.sentex. I also started adding half an apple. blend well. Back to Bread Recipes http://www. Let cool to room temperature. The one cup of water changed to 1-1/2 to 2 cups hot tap water. divide in half. roll up tightly as for jelly roll. (room temperature) ** Place 1/2 cup warm water in a large warm bowl.
and yeast which has been softened in lukewarm water. salt.sentex. Pour into well-oiled pan. Bake in moderate oven (375°F) about 45 minutes.1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk. Tony van Roon http://www. Cover and let rise until double in bulk. sirup. then beat thoroughly. Stir until blended. Allow to rise until double in bulk. Add cooking oil. flour. Pour over rolled oats. Beat thoroughly.htm[11-Sep-11 02:35:23] . Allow to stand 1 hour.ca/~mec1995/recipes/breads/oatsbred. Back to Bread Recipes Menu Copyright ©1998.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight .
chopped 1 candied orange peel. mixing it a little at a time with the flour. Cover with napkin and let stand in a warm place until it is twice its original size. chopped 1 lemon rind. Moisten the tope with a brush dipped in remaining egg. then form into a ball. Return to Bread Recipes http://www. Add two eggs and the orange blossom water. When the dough is smooth. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. sugar and salt with milk and cook over moderate heat for about two minutes. add the dough which has fermented. sprinkle with sugar and dot with small pieces of additional citron.sentex. Bake at 400°F for thirty minutes or longer. Knead. Mix thoroughly with the flour and when lukewarm. 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. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size.ca/~mec1995/recipes/breads/rosca. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. adding the rest of the milk mixture and two more eggs. Specialty Bread King's Bread. Mix butter. Shape dough into a large circle with a hole in the center.html[11-Sep-11 02:35:32] . Yield: one very large ring or twelve to fifteen servings. Place in a greased pan. exclusively for January 6. cover with napkin and allow it to stand twenty-four hours. orange peel and lemon rind. Knead well. Dissolve yeast in lukewarm water and pour into center of mound.Rosca De Reyes Bread Rosca De Reyes. add citron.
ca/~mec1995/recipes/breads/saltrb. Elida. o Kneed for 10 to 12 minutes and shape into several loaves.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. remaining salt and 5 cups of flour. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. this sponge should be the consistency of cake batter. o Add milk and remaining flour to sponge. Allow mixture to stand at room temperature from noon to the following morning. Wayneboro. o Scald milk and cool to lukewarm. o Set mixture in a warm place and let rise until light and full of bubbles.H. Mrs. add shortening.htm[11-Sep-11 02:35:38] . This requires about 1-1/2 hours. G. Sprinkle 1 tablespoon salt.sentex. o Bake at 350°F for about 1 hour. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Then drain off liquid. o Add boiling water and stir until salt has dissolved. Stir until ingredients are well blended. Brunk. VA. Back to Bread Recipes Menu Copyright ©1998. the sugar and the corn meal over the potatoes. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. Tony van Roon http://www. o Let rise until light. Add to it the soda.
Reduce the heat to 350°F and bake 25 to 30 minutes more. it is useless to proceed as the bread will not rise properly.ca/~mec1995/recipes/breads/saltcb. in a warm place. Preheat the oven to 400°F and bake the bread 10 minutes.. Watch it for if it gets too high.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. cover and let rise until it has doubled in bulk. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. 90 to 95°F.htm[11-Sep-11 02:35:42] . Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. 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. Test for doneness. it may sour. 1975" Makes three 5x9-inch loaves Measure into a large jar or bowl: o 1/2 cup fresh coarse white stone-ground cornmeal o 1 tablespoon sugar Scald and pour over the cornmeal: o 1 cup milk Let stand overnight or longer. then cool on rack. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. until bubbles work up from the bottom.sentex. but not stiff. By then it would be light and have a number of small cracks over the surface. Bobbs-Merrill Co. Keep water warm this full length of time. covered. until it ferments. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. Rombauer & Becker. If it isn't light in texture.
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
Using your fingers or a pastry cutter. Stir with a fork to mix all dry ingredients well.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter. Grease a 9x5x3-inch loaf pan. Meanwhile. sugar.ca/~mec1995/recipes/breads/sunday. Back to Bread Recipes Sunday Loaf http://www. baking powder. Beat the eggs well in a small bowl. and salt in a large mixing bowl. sugar. whisk until the mixture is blended smooth.sentex. and jam in a pan. add the jam or preserves and milk.htm[11-Sep-11 02:36:23] . chilled 2 Eggs 1/2 cup Raspberry jam/preserves or 1/2 cup Strawberry jam/preserves 3/4 cup Milk 2 Tbs Butter 2 Tbs Sugar 2 Tbs Raspberry jam or 2 Tbs Strawberry jam Preheat oven to 350 °F. or until a straw inserted into the center comes out clean. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. make the glaze by combining the butter. Cut the butter into small pieces and drop into the flour mixture. continue stirring until dissolved and blended. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Stir and bring to a simmer. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Combine the flour. Spoon into the loaf pan and bake for about 1 hour 15 minutes. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.
sentex. Place in a greased bowl and turn once to coat the top. Bake at 400 °F. On a lightly floured board or countertop. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. and salt. Cool to lukewarm. but it looks better if baked as so called free-loaves.htm[11-Sep-11 02:36:32] . butter. then stir in the honey. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. Punch down. dissolve the yeast in the ½ cup of warm water and add to the first mixture.ca/~mec1995/recipes/breads/limpa. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Then gradually add the white flour to make a soft dough.Swedish Limpa Rye Bread Swedish Limpa Rye Bread Makes about 2 loaves: 1-1/2 cups hot water 2 tablespoons honey 2 tablespoons butter 2 teaspoons salt (optional) 1 package dry yeast 1/2 cup warm water 3 cups rye flour 3 cups unbleached white flour Put the hot water into a mixing bowl. Shape as desired--oval. knead the dough for about 10 minutes. Or bake in the normal baking pans if you like. round or square--and place on greased baking sheets. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. Stir in the rye flour gradually. In a cup or bowl. Beat well. mixing with each addition until all 3 cups are stirred in. Add a bit more white flour if the dough is too sticky. Back to Bread Recipes by Tony van Roon http://www. Cool on wire racks.
Enjoy! NOTE: If you don't like the taste of anise. The breads will shrink a little from the sides of the pan when they are done. Shape the dough into two slightly flattened ovals and put on a greased baking sheet. Add the flours and butter. Bake in preheated oven at 375 °F for about 35 minutes. just leave it out or replace with something you like. Leave the dough in the bowl and cover the bowl with plastic wrap. sugar. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast). Mix all ingredients together until smooth.sentex. then stir until dissolved. add a little more flour.htm[11-Sep-11 02:36:38] . Stir in the molasses. orange rind and seeds. Knead by your own method or use a dough kneeder. Back to Bread Recipes http://www. dusted with cornmeal.ca/~mec1995/recipes/breads/swed-rye. then let rise on a draft free spot for about 45 minutes. Let rest for a minute. If the dough is sticky or too soft.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. Make four ¼" deep diagonal cuts in the top of the loaves. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. or sound hollow when you tap on top of the bread.
Bake in a preheated 350-degree oven for 35 minutes or until golden brown.sentex. Bake in an iron skillet if you have one. salt. flour. sugar. Combine the remaining ingredients and add to the first mixture. shredded Method: •1 Combine the cornmeal.ca/~mec1995/recipes/breads/texmex. Return to Bread Recipes http://www. Blend only until mixed. baking soda and baking powder. •2 Place mixture in a 10-inch greased baking pan. pepper.html[11-Sep-11 02:36:48] .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. do not overmix.
ca/~mec1995/recipes/breads/raisin6. 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..sentex. Return to Bread Recipes http://www..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.html[11-Sep-11 02:37:04] .
Add the yeast mixture. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. honey. In a mixer bowl. bake for 40 to 45 minutes or until loaves test done. When dough has increased by one-third (or double if kneaded by hand). Add the remaining 5 to 6 cups of flour. water. Do NOT stir! Set aside. Preheat oven to 350 degrees F. Cover and let rise in a warm place until the dough has increased by one-third in bulk. Sprinkle the yeast on top. Put into 4 large breadpans that have been greased with a solid shortening. until the dough is the consistency of cookie dough. Back to Bread Recipes http://www. Lightly oil hands and counter top and mold dough into 4 loaves. 1 cup at a time.htm[11-Sep-11 02:37:20] . #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. Blend in mixer on low speed until thoroughly mixed.sentex.ca/~mec1995/recipes/breads/wwbread. and oil. combine 7 cups of the flour with the salt. Remove the breads from pans when they're done and cool on wire racks.100% Whole Wheat Bread 100% Whole Wheat Bread. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. If you're kneading the bread by hand the dough has to be double. Knead for 10 minutes on low speed.
Turn out onto floured surface. Cover with the bowl and let it rest for 10 minutes. molasses. and most others. turn once to cover the top. * Modified for regular milk from non-fat dry milk. can be made without egg. Beat with a whisk. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). punch down. ** This bread. Set aside to proof. and 4 cups of flour.ca/~mec1995/recipes/breads/wwbread2. #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. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day.sentex. Add the yeast mixture. Add enough flour to make a soft. and knead for a about 2 minutes. Then bake for about 35 minutes or until done.htm[11-Sep-11 02:37:56] . egg. Back to Bread Recipes http://www. Preheat oven to 400 °F. In a large bowl.Whole Wheat Bread II Whole Wheat Bread. or mixer. Remove the breads from pans when they're done and cool on wire racks. Add the boiling water and stir. Let cool to lukewarm. Bread will sound hollow when tapped with fingers. I use the regular 2% kind. cover and place in a warm spot to rise double in bulk for about 1 hour. Place the dough in a greased bowl. This recipe was original posted with two large eggs and I have modified it for 1 small egg. cover with a towel. (cover with aluminum foil the last 10 minutes to prevent burning). especially electric ovens. Turn out onto a lightly floured surface and knead for about 10 minutes. workable dough. spoon. milk. Place in greased bread pans. Then divide in half and form 2 loaves. I put a cup with water in the back corner of the oven which really helps the baking process. Tip: With all bread baking. and salt. put butter or oil.
If not. 2 TBSP white sugar.REAL (no-salt) butter 150 ml . I find it much easier to work with.all purpose white flour. or 1-1/2 cups) 150 gram . Proof the yeast first: 1 cup water. If you don't have lemon-rind you can leave it out. or orange. quick-dry-yeast is in. Dissolve the sugar into the warm water.salt (1/4 tsp) 100 gram .raisins (Thompson). It also keeps in the refrigerator for about a year.ca/~mec1995/recipes/breads/stolle. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram .Christmas Bread(English) Family recipe since 1975. Neither I or my family like fruitmix so we never use it.grated rind from 1 lemon 1 egg . your yeast is no longer good and needs to be replaced.sentex. don't worry about it. sifted (about 3-1/2 cups) 25 gram . http://www.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .currants.yellow (golden) raisins 50 gram . I use chopped up apple myself because it keeps the bread moist after baking. apple. Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. Then drain and dry everything with tea towels or paper towels and set aside. etc. seedless (about 1-1/2 cups) 50 gram . cranberry. and the 25 grams yeast (3 packages).large 8 gram . or 2 large loaves 150 grams is approximately 1 cup 500 gram .fruitmix (optional) (use apple. If the yeast is foaming you can proceed with the recipe. Wash the raisins and the currants and let it soak in hot water for 10 minutes.Kerst Stol(Dutch) . So. like cranberry.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.dark brown sugar (1/2 cup) 150 gram . instead) 1 lemon . Heat the water to about 100 °F. (about 1 cup) 200 gram . Substitute the 50 grams fruitmix for something else of your choice.2% warm milk (about 4 oz.htm[11-Sep-11 02:38:21] . by Tony van Roon Makes 1 very large.
Dust very lightly with the icing sugar just before serving to give it a real Christmas look. Mix it using your hand. 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. Let it rise again on a draft-free spot for another 45 minutes. in grams. and bake for another 10 minutes. how much almond past to use. 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. (NOTE: it is difficult to really specify.htm[11-Sep-11 02:38:21] . and the optional fruitmix. Starting in the middle of the flour. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Add more milk (or flour) as needed. Bake with the top of the bread just below the middle of the oven (if possible. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. brown sugar (you can use white sugar if you wish). if not.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine).sentex. Almond Paste: Also an old family recipe. raisins. If you can. and lemon rind in a large bowl. This recipe is for one large bread or two smaller ones. Mix the dough with the currants. lemon rind. mix the dough preferable by hand. 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. Use whatever amount you feel is right for your bread or about 1-inch diameter. 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. Optional: (Instead of brushing with water and melted butter) before baking. try to make the almond paste yourself instead of the store bought crap. Don't make it too dry.ca/~mec1995/recipes/breads/stolle. Add the egg. Then bake as stated above. A couple of minutes before the end of the baking time brush the top with water. A bit thicker is okay but not thinner or the dough mixture will not rise properly. it is the only way to 'feel' the consistency of almond paste. add the egg and yeast mixture. don't worry about it). Knead until the dough feels smooth. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. Put the second rack with the bread just below the middle of the oven. 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. Mix the sifted flour with the salt. About 10 minutes before serving. A bit sticky is fine. It is really easy.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). Unless a real dough-kneader is used (like KitchenAid). Flatten the dough to an oval shape and about 1 inch thickness. fluffy and not too sticky. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. Mix thoroughly with the sugar. After the 20 minutes. Let it rest for about http://www. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. the lemon rind and halve of the lemon juice. Or use this as a base to make Marzipain. 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.) Moisten the edges of the oval shaped dough with a bit of water or milk.
ca/~mec1995/recipes/breads/stolle. and by family tradition. Don't make the mixture too wet with the lemon juice. dry is good but not so dry that it crumbles and not stick together. use it to make Marzipain.sentex.Traditional family recipe. However.Weinacht Stolle (Christmas Bread) 10 minutes. 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). by Tony van Roon http://www.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. Then start kneading it again with your hand until it 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. Personally. Back to Bread Recipes Copyright © 1975 . so watch it! Give the sugar another 10 minutes to absorb the fluids. If you have almond paste leftover. This will happen faster than you think. Just add 1 spoon at a time until the paste is firm. if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste.
htm[11-Sep-11 02:38:25] . about 2 minutes. Roll up jelly roll fashion. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. then drain it and put it in the oven with the bread to create steam. Punch dough down and knead on lightly floured surface until smooth. Preheat oven to 475°F. about 3 minutes. Cover with damp towel. Brush with egg glaze. Back to Bread Recipes Menu Copyright ©1998. Add remaining water. Grease baking sheets and sprinkle with cornmeal. Let rise until almost doubled in volume. Let stand 5 minutes. Tony van Roon http://www." Makes 12 small loaves 1 3 8 1 1 envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight. Divide into 12 pieces. This gives the loaves a firm crust. about 2 hours. Make 3 diagonal slashes in loaves. Pat each into 4x7-inch rectangle. starting at one long side. about 8 minutes. Remove brick from water and place in oven. Return to greased bowl. spacing 3 inches apart. about 35 minutes. (Dough can also be mixed and kneaded by hand. stir to dissolve. Let rise at room temperature 8 hours.ca/~mec1995/recipes/breads/fr1-bred. adding more flour if necessary. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Pinch seams to seal.) Grease large bowl and add dough. Mix until smooth and elastic. Arrange seam side down on prepared sheets. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Cool on racks before serving. turning to coat surface. 4 cups flour and salt and beat until smooth. about 2 minutes. about 45 minutes.sentex. turning to coat entire surface. Punchy dough down and knead on lightly floured surface until smooth. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Bake 10 minutes. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms.
until the dough is smooth and elastic. until doubled in bulk (about 1 hour). Shape the dough into a ball and place in a warm. Preheat oven to 350 °F. kneading them right into the dough.ca/~mec1995/recipes/breads/raisin-1. Knead well. then add the honey and salt. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Add more flour until a stiff dough is formed. Now shape into 2 long loaves. Cover with a piece of butter wax paper. When done. slash each one diagonally 1/4 inch deep about 2 inches apart. free from drafts. Before putting the loaves in the oven. Back to Bread Recipes http://www.sentex. cool on wire racks. Before shaping the loaves. In a large mixing bowl. tapering at the ends. Turn dough out onto a lightly floured board and divide it in half. pour in 1-1/2 cups of tepid water. and beat in 2 cups of the flour. greased bowl. golden brown crust. about 8 to 10 minutes. 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. mixing well after each addition. Cover and set aside until it foams and doubles in volume. using only enough additional flour to knead into the dough if it becomes too sticky. Bake for about 40 to 45 minutes for crusty loaves.htm[11-Sep-11 02:38:28] . Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Add the foaming yeast mixture. Turn out onto a lightly floured board. Cover lightly with a towel and set aside in a warm place. Add 1/2 teaspoon of honey and stir. Cover mixture and let stand for a few minutes. add 1/2 cup of the drained raisins to each of the balls. then knead each piece well until all the air bubbles have been worked out.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.
sentex.ca/~mec1995/recipes/breads/corn9. oven.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F. Beat-up very quickly and bake in a large buttered pan in a very hot. salt. Sift the flour. Return to Bread Recipes Menu http://www. Mix sugar with beaten eggs.htm[11-Sep-11 02:40:35] . baking powder and cornmeal together. 450 °F. Add melted butter and milk.
Serve cold with cream cheese. Bake for 1 hour at 325°F.ca/~mec1995/recipes/breads/fiddles. Back to Bread Recipes Menu Copyright ©1998.sentex. Stir the flour and sugar together and mix with the bananas. lightly beaten cup walnuts (optional) Mash the bananas with a fork. until golden brown. Fold in the nuts. Pour into a greased and floured loaf pan.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami.htm[11-Sep-11 02:40:40] . if desired. oil. and eggs. Tony van Roon http://www. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs.
Brush the tops with melted butter and sprinkle with sesame seeds. mix together eggs and 3/4 cup sugar.Gatah. 4) To this mixture add flour and knead the dough. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. orange zest and raisins. then from the bottom to center. With a sharp knife. Now taking the first strip. Add sugars. Cover and let rise for about 90 minutes. roll out until it is just under the size of a cookie sheet. 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]. yeast and butter. If dough is sticky.25 minutes or until just golden brown.sentex. cut the roll into 1-1/2 inch rounds. Now spread the filling over the rectangular piece of dough and evenly spread the filling. Method for the Filling: 1) In a large skillet. Return to Bread Recipes http://www. divide evenly into six balls. 5) Roll up the filling covered dough from the bottom like a jelly roll. Let the dough rise covered for about 30 minutes. top to center and bottom to center. Brush with butter again. lubricate hands with a little butter or oil. cinnamon. then place on a cookie sheet. 3) Add warmed milk. walnuts. 2) In a large bowl. Press down on rounds and flatten to about 3/4 inch. and then fold again. Armenian Sweet Rolls Gatah. Place aside and repeat with all six balls. Bake in a 325 degree oven for 20 .ca/~mec1995/recipes/breads/gatah. While stirring continually allow it to brown just slightly.html[11-Sep-11 02:40:49] . 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. Mix in well. Let cool before using. Roll out each ball fairly thin and brush with melted butter. Take off heat and let cool for about 5 minutes. melt the butter and then add the flour. When dough is smooth. Fold dough from top to center.