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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
Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1/3 tsp. 1/4 tsp. Medium 1 cup 1-1/2 tbs.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. Push Start.Apple Oatmeal Bread Try this hearty bread toasted for breakfast.sentex. Apples add moisture to the dough. 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. 1 tbs. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. Sprinkle a little cornmeal on the dough after the second rising. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. Raisin Bread Cycle. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. May 1996 . April 1996 . 3 cups 1-1/2 tsp. 1-1/2 tbs. so a little flour may have to be added to adjust the consistency.htm[11-Sep-11 02:19:34] . Select: Sweet or Basic Medium cycle. Select Basic Wheat cycle. 2/3 tsp. 1/2 tsp. 2 tbs. try toasting it. Large 1-1/3 cups 2 tbs. This bread tastes best when served warm. 2 cups 2 cups 2 tsp. 1/2 med. slice and toast for a real treat in the morning.ca/~mec1995/recipes/bm-bread/broden. If any is left over and gets cold. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. Cool. 1 cup 1 cup 1 tsp. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. 1/2 tsp. 1/3 tsp. Light setting (or the equivalent setting for your machine).
Mixed Fruit Bread (Makes 1-1/2 lb.sentex.Buttermilk Cheese Bread (Makes 1-1/2 lb. check mixture. 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:. If too wet. 1-1/3 cups water 2 tablespoons butter or margarine. and milk at 75-85 °F. so 10 to 15 minutes after adding the fruit. but more important a great taste. with a great aroma. loaf) This recipe was sent to us by. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above.Bread Recipes for the Breadmachine March 1996 . James Patelli (jpatelli@digital. loaf) This is a delicious and moist bread. add 1 or 2 tablespoons water.net). 1996 .LIGHT BAKE Note#2: all ingredients at room temp.htm[11-Sep-11 02:19:34] . Note #2: Moisture in dried fruit varies. 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast. loaf) Do not use timer with this recipe.Honey and Oats Bread (Makes 1-1/2 lb. 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. so it keeps well. The acid in the buttermilk also retards the growth of mold. Jan. 1996 . James wrote: This is one of my favorite. Feb.ca/~mec1995/recipes/bm-bread/broden. Back to the Kitchen http://www. If too dry. add additional flour..
For best results. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. the 1-1/2 pound version turned out quite well.sentex. Remove bread from pan. add 1 tablespoon of finely shredded lemon or orange peel with the flour. All in all a lot of work to re-figure out this recipe. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. The milk was preheated a bit to make the dough rise better and bigger. For a refreshing hint of citrus. In regards to the orange. 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. cool on wire-rack. use the California type oranges. Same for the 1 pound variety although I don't have a picture. I owe it all to my sister-in-law.htm[11-Sep-11 02:19:40] . Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. This recipe was overhauled and revamped on 9-20-2003. medium/normal crust color setting. 2003 http://www. Bing van Kampen. Recommended cycle: Basic/white bread cycle.ca/~mec1995/recipes/bm-bread/bm-egg.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. Add ingredients to the bread machine pan in the order suggested by the manufacturer. The honey was added and sugar increased a bit because the bread was missing 'sweetness'.
See adding gluten tip below. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. (If basic/white bread setting is used. Add ingredients to the bread machine pan in the order suggested by the manufacturer. whole grain. light or medium/normal crust color setting.ca/~mec1995/recipes/bm-bread/bm-rye.htm[11-Sep-11 02:19:46] . Adding Gluten: Some bread machines have a whole wheat or whole grain cycle.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. try adding gluten to whole wheat. Remove bread from pan.5 pound recipes. substitute dill or fennel seed for the carway seed. The time-bake feature can be used. Use 1 tablespoon gluten for both the 1-pound and 1. and structure. add 1 tablespoon gluten to either size recipe. Back to Bread-Machine Recipes http://www. cool on wire-rack. and rye bread recipes to improve loaf height.sentex. Gluten is available in the health food store or if lucky in your local supermarket. 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. If you like. texture. which comes in handy when making whole grain breads. If your machine lacks this cycle.
adding the yogurt with the milk.ca/~mec1995/recipes/bm-bread/bm-sbred. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. -To assure accuracy. 1 teaspoon at a time. 1 teaspoon at a time. then let it come to room temperature before using it. add additional liquid. If dough is too dry of stiff or too soft or slack. if necessary add enough water to get the desired consistency before measuring. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Back to Bread Machine Recipes http://www. Adjust dough consistency -.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.) Recommended cycle: Basic/white bread cycle. until dough is of the right consistency. If dough is too soft of sticky.htm[11-Sep-11 02:19:50] . add additional bread flour. -Before trying the timed baked feature. Time-bake feature can be used. medium/normal color setting. measure the starter while it's chilled. if should form a soft. (Yogurts vary in moisture content. smooth ball around the blade.see Adjusting Dough Consistency tip below. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too stiff or dry. It will start to rise.sentex.
1 teaspoon at a time. medium/normal color setting. adding sourdough starter with the yeast. If dough is too soft of sticky.see Adjusting Dough Consistency tip below. add additional bread flour. 1 teaspoon at a time.) Recommended cycle: Basic/white or French bread cycle. Adjust dough consistency -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. add additional liquid. smooth ball around the blade. Back to Bread-Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/bm-sdb.sentex.htm[11-Sep-11 02:19:57] .Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -. if should form a soft. until dough is of the right consistency. If dough is too stiff or dry.
When cycle is complete. Here is my favorite combo: red or yellow pepper. mushroom.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Back to Bread-Machine Recipes http://www. sprinkle lightly with cornmeal. Recommended cycle: Dough/manual cycle. If necessary. tomato.(see Adjusting Dough Consistency tip below). and mozzarella and cheddar cheese mix. Lightly oil the pizza pan(s).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. Bake at 425°F for 20 to 25 minutes or until done. Adjust dough consistency -. remove dough to lightly floured surface. knead in additional flour to make dough easy to handle. Baking time will vary with the pizza-size and selected toppings. red onion.sentex.htm[11-Sep-11 02:20:04] . Roll or press to fit into prepared pan(s). Add pineapple to make it 'Hawaiian'.
roll into 14" ropes.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. let rise in warm. the other about 1/3 of the dough. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Braid by bringing left rope under center rope. Repeat to end. When cycle is complete. roll into 12" ropes. If necessary. Braid by bringing left rope under center rope.tastes like cake by Dick Hanson Ingredients -. sugar. Lightly beat egg yolk and one tablespoon of water. (Total baking time approximately 25-30 minutes. Bring right rope under new center rope. Select dough/manual cycle. one about 2/3 of the dough. lay it down. egg. 15-20 minutes. lay it down. the other about 1/3 of the dough. cover loosely with foil to prevent excess browning. 15-20 minutes. lay it down. flour. draft-free place until almost doubled in size. brush over braids. braid. Select Sweet Bread cycle. Pinch ends firmly to seal and to secure to large braid. Place ropes on greased baking sheet. one about 2/3 of the dough. After bread has baked at 375 °F oven for 15 minutes. Cover with damp towel. Remove to rack and cool when done. salt and yeast to bread machine in order recommended by manufacturer. margarine. Divide the larger piece into 3 equal pieces. draft-free place until almost doubled in size. Bring right rope under new center rope. Sprinkle with poppy seeds or sesame seeds if desired. knead in enough flour to make bread easy to handle. roll into 12" ropes. Divide dough into two pieces.Challah for the Breadmachine Challah -. When cycle is complete.sentex. Place smaller braid on top of larger braid. Divide dough into two pieces. remove dough to a lightly floured surface. Cover with damp towel. knead in enough flour to make bread easy to handle. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. Select dough/manual cycle. cut up 3 cups bread flour 4 tablespoons sugar 1 1/4 teaspoon salt 2 teaspoons active dry yeast Coating 1 large egg yolk 1 tablespoon water poppyseeds (Optional) Directions -. Pinch ends to seal. Pinch ends firmly to seal and to secure to large braid. Divide remaining piece into 3 equal pieces. Lightly beat egg http://www. braid. remove dough to a lightly floured surface. let rise in warm. roll into 14" ropes. Pinch ends to seal.Basic Bread Machine Add water. Divide the larger piece into 3 equal pieces. Place ropes on greased baking sheet. Place smaller braid on top of larger braid. lay it down.ca/~mec1995/recipes/bm-bread/bm-chall. Repeat to end. Divide remaining piece into 3 equal pieces.) Remove from sheet and cool on wire rack.htm[11-Sep-11 02:20:13] . If necessary.
brush over braids.Challah for the Breadmachine yolk and one tablespoon of water.htm[11-Sep-11 02:20:13] .ca/~mec1995/recipes/bm-bread/bm-chall. After bread has baked at 375 °F oven for 15 minutes.sentex. cover loosely with foil to prevent excess browning. Remove from sheet and cool on wire rack. Total baking time approximately 25-30 minutes. Back to Bread-Machine Recipes http://www. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Sprinkle with poppy seeds or sesame seeds if desired.
if should form a soft.(see Adjusting Dough Consistency tip below). fruity flavor to this tender nut loaf. cholesterol 22mg. 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. sodium 223mg. dietary fiber 2g.htm[11-Sep-11 02:20:23] . 1 teaspoon at a time. cool on wire-rack. light or medium/normal crust color setting. Remove bread from pan. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional bread flour. Back to Bread-Machine Recipes http://www. until dough is of the right consistency. Adjust dough consistency -.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. add additional liquid. If dough is too soft of sticky. 1 teaspoon at a time. Nutritional information per serving (1/12 of 1 1/2-lb.ca/~mec1995/recipes/bm-bread/bm-chery. recipe): calories 194. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. toasted 1/3 cup 2 cups Bread flour 3 cups 1-1/2 teaspoons Bread machine yeast 2 teaspoons ------------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. protein 7g. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Stir a couple of times and check often or they will burn. total carbohydrate 32g. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. If dough is too stiff or dry.sentex. total fat 4g. smooth ball around the blade. saturated fat 1g.
2mg iron. 2g dietary fiber.) Sun-Maid Growers of California HTML Copyright © 1996 . 4g fat.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.ca/~mec1995/recipes/bm-bread/cinnamon. 47g carbohydrate.htm[11-Sep-11 02:20:31] .sentex. 340mg sodium. Select Sweet or Basic/White cycle. Do not add flour.Sun-Maid Growers of California . Use Light or Medium crust color. warm butter or margarine. Remove baked bread from pan and cool on wire rack. PER SERVING: 250 calories. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. (Each one pound loaf makes 8 servings.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. 7g protein. large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully. 1 POUND LOAF 2/3 cup 2 tablespoons 1 2 tablespoons 2 cups 1/2 cup 1 tablespoon 1 tablespoon 1 teaspoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. This is supposed to be a soft and sticky dough. cut-up egg. as the bread will become tough.
With a sharp knife. devide dough in half and roll each half into a 10x8 inch rectangle. Roll dough into a 15x10 inch rectangle. on a greased baking or cookie sheet sprinkled with cornmeal. Lightly brush each loaf with the vegetable oil. Lightly beat egg white and 1 tablespoon water. chewy bread to serve with soup. Cycle: Use the dough/manual cycle. roll up tightly as you do for a yelly roll. Pinch the seams and ends to seal. (For even browning when baking two loaves. If necessary. or pasta. draft-free place until almost doubled in size. bread flour. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. about 10 to 15 minutes.] Beginning at long end. remove dough from machine to a lightly floured surface. [For 1½ pound recipe. Bake at 375°F for 20 minutes. Taper ends by gently rolling back and forth. brush some of the egg-white mixture over top of each loaf. Brush again with remaining egg white mixture. When cycle is complete. cool on wire rack.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. and yeast to bread machine pan in the order suggested by manufacturer. this is optional. switch positions of sheets halfway through baking). make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. Remove the bread(s) from the sheet(s). Bread-Machine Recipes http://www. Ofcourse. stew. Select dough/manual cycle. seam side down. knead in enough flur to make dough easy to handle. 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.htm[11-Sep-11 02:20:38] . salt.sentex.ca/~mec1995/recipes/bm-bread/bm-frenc. This will give it the traditional 'shine' on the Classic French Bread(s). To give it an Italian flair. Place each loaf. Cover and let rise in warm.
add additional bread flour. Add ingredients to the bread machine pan in the order suggested by the manufacturer. improves loaf height.sentex. a protein product from flour. texture and structure. If dough is too stiff or dry.(see Adjusting Dough Consistency tip below). medium/normal crust color setting. Adjust dough consistency -. 1 teaspoon at a time. smooth ball around the blade. Using Gluten: Gluten. add additional liquid. Bread-Machine Recipes http://www. cool on wire-rack. 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. until dough is of the right consistency.htm[11-Sep-11 02:21:31] . Remove bread from pan. it can be found in health food stores and maybe your local supermarket.ca/~mec1995/recipes/bm-bread/bm-muffi. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.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. 1 teaspoon at a time. Recommended cycle: Basic/white bread cycle. if should form a soft. If dough is too soft of sticky.
Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. medium/normal crust color setting. add additional bread flour.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. if should form a soft.sentex. 1 teaspoon at a time. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. add additional liquid. If dough is too soft of sticky. until dough is of the right consistency. Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-white. smooth ball around the blade. Adjust dough consistency -. 1 teaspoon at a time. If dough is too stiff or dry.htm[11-Sep-11 02:21:39] . Bread-Machine Recipes http://www. Add ingredients to the bread machine pan in the order suggested by the manufacturer. cool on wire-rack.(see Adjusting Dough Consistency tip below).
ca/~mec1995/recipes/bm-bread/focaccia.) Sun-Maid Growers of California . 5g protein.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid.HTML Copyright © 1996 . 35g carbohydrate. Add raisins or currants 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. Lightly grease a large cookie sheet. 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.sentex. 295mg sodium. Heat oven to 400 °F. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. 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. 2g dietary fiber. Bake for 18 to 25 minutes or until lightly browned. PER SERVING: 195 calories.htm[11-Sep-11 02:21:46] . Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. Cut into wedges. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves.Sun-Maid Growers of California . 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. make indentations in top of dough. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Using the handle of a wooden spoon or your fingertips. Select Dough/Manual cycle. 4g fat. 2mg iron. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. (Each one pound loaf makes 8 servings.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Place on cookie sheet.
For the first 5 minutes or so of the mixing cycle. Return to Bread Machine Recipes http://www. 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.ca/~mec1995/recipes/bm-bread/glufree1.html[11-Sep-11 02:21:58] . 1 Gluten-free bread. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.Gluten-free bread.sentex.
• This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. Use single rise setting. • I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife.html[11-Sep-11 02:22:03] . Return to Bread Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/glufree2.sentex.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine. It freezes well.
Cool.sentex. Back to the Kitchen http://www. Cover and let rise for about 2 hours. Remove and roll out onto a floured surface in a rectangle shape. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Bake in 350° F.ca/~mec1995/recipes/bm-bread/rolls-2. Spread the rest of the melted butter onto the dough. oven till golden brown on top.htm[11-Sep-11 02:22:08] . Freezes very well. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom.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. 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. Sprinkle brown sugar in each pie plate and over the dough. Serve warm with butter. Sprinkle cinnamon over the dough. Roll up the dough length wise to make a long rope. Cut into 1 inch slices and place in pie plates.
Add ingredients to the bread machine pan in the order suggested by the manufacturer.ca/~mec1995/recipes/bm-bread/bm-herb. if should form a soft. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time.htm[11-Sep-11 02:22:12] . Back to Bread-Machine Recipes http://www. Adjust dough consistency -. 1 teaspoon at a time. smooth ball around the blade.(see Adjusting Dough Consistency tip below).sentex. add additional bread flour.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. until dough is of the right consistency. medium/normal crust color setting. If dough is too soft of sticky. Herb used is 'Spice Islands Italian Herb Seasoning'. add additional liquid. Remove bread from pan. cool on wire-rack. If dough is too stiff or dry. Recommended cycle: Basic/white bread cycle.
If necessary.sentex. When cycle is complete. Recommended cycle: Dough/manual cycle.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Roll or press to fit into prepared pan(s). remove dough to lightly floured surface. Back to Bread-Machine Recipes http://www. Baking time will vary with the pizza-size and selected toppings.(see Adjusting Dough Consistency tip below). Adjust dough consistency -. Bake at 400°F for 20 to 30 minutes or until done.htm[11-Sep-11 02:22:22] . Lightly oil the pizza pan(s). sprinkle lightly with cornmeal. ----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil 3 cups Bread or all-purpose flour 2 teaspoons Bread machine yeast Cornmeal ---------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.ca/~mec1995/recipes/bm-bread/bm-mpizz. Dough can be prepared in 1 1/2 and 2 pound machines. Add ingredients to the bread machine pan in the order suggested by the manufacturer. knead in additional flour to make dough easy to handle.
41g carbohydrate. 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.ca/~mec1995/recipes/bm-bread/multi. 2mg iron.) Sun-Maid Growers of California -.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. 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. 6g protein. adding ingredients to bread machine pan in the order recommended by the manufacturer. 2g dietary fiber. M easure carefully. Note: This is a heavy. 3g fat. California This is a low-rising. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.sentex.HTML Copyright © 1996 . warm vegetable oil honey bread flour whole wheat flour quick oatmeal.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Select Sweet or Basic/White cycle. dense lower-rising loaf of bread. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). If you prefer a higher-volume. (Each one pound loaf makes 8 servings. Remove baked bread from pan and cool on wire rack. toasted cornmeal wheat germ. 230mg sodium. lighter bread.htm[11-Sep-11 02:22:34] . PER SERVING: 205 calories.
adding ingredients to bread machine pan in the order recommended by the manufacturer.ca/~mec1995/recipes/bm-bread/molasses. 300mg sodium. 2g fat. 5g protein. 3mg iron.sentex. HTML Copyright © 1996 .Sun-Maid Growers of California . California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats.htm[11-Sep-11 02:22:39] . Select Sweet or Basic/White cycle. This bread will soon become one of your favorites. 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. (Each one pound loaf makes 8 servings.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid.) Sun-Maid Growers of California. Use Light or Medium crust color. Remove baked bread from pan and cool on wire rack. PER SERVING: 195 calories. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2g dietary fiber. 40g carbohydrate.
sentex. Select dough/manual cycle.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer.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. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-pump. cool on wire rack. Back to Bread-Machine Recipes http://www.
Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. and next 4 ingredients. Divide dough in half. Add water. sour cream and vinegar to flour mixture Blend at low speed until moistened. wheat germ 1 c. sugar 2 T. let rise in warm place until light and doubled in size.you get the sour taste and a very crusty bread without the fuss. about 15 minutes.sentex. Cover. dairy sour cream. Comments or questions? Write to me at sue@interport. Oh sure. cover loosely with plastic wrap. beat 3 minutes at medium speed. With a sharp knife. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T.htm[11-Sep-11 02:22:55] . water 2 t. Remove bread from oven. warm water (120-130 deg) 2 T. and brush with egg white mixture. flour. Place on greased cookie sheet. Sprinkle with seeds. but that's life. I haven't tried it yet. flour 1 c.ca/~mec1995/recipes/bm-bread/fauxbred. vinegar 2 t. Bake an additional 5-10 minutes. 1 T. combine 1-1/2 c. Back to Sourdough Menu http://www.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. poppy or sesame seeds In a large bowl. make 5 (1/4" deep) diagonal slashes on top of each loaf. Place dough in greased bowl. On floured surface. This bread is great. blend well. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. Bake 25 minutes. about 5 minutes. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. room temp. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c.net. and form into 2 oblong loaves. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). eat egg white and water. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. In a small bowl. Immediately remove from cookie sheet. salt 1/2 t. ginger 2 pkgs. you don't get the complexity of flavor as with a culture.
HarperCollins Books.5 tsp raisins 3/4 c large loaf 1. or after 40 min from "start" for Toastmaster) add the raisins. The surface seems to dry out during the rising. This bread rises more slowly than other breads in the machine. Stir the vinegar into the milk.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 1.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. 3. Slashing the top before baking seems to help. egg white. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. http://www. and National. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. I soften/partially melt the butter (or margarine. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. let stand about five minutes.ca/~mec1995/recipes/bm-bread/welsh. until the mixture thickens. which typically takes less liquids than other machines. till foamy. Stir in brown sugar and yeast.sentex. Rosenberg.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. if using. which is what I really use) in the microwave before adding. 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. At the beeper (or at the end of the first kneading in the Panasonic. Add ingredients (except raisins) but including the vinegar and milk. Add egg and.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. 4.5 tsp 2-1/4 tsp 1 c 1.5 tsp 1 c 1. 3. Let stand about 30 min. 2. 2.5 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. === Notes === *TM indicates amounts I used for the Toastmaster.htm[11-Sep-11 02:23:11] . Sanyo. Heat milk to 105-115°F.
10. Remove dough to floured board and knead till smooth. add to milk with vinegar. 19. Beat on low one minute. till thick. turn out on floured board and knead again. salt. bake in a preheated 350°F oven for about 40 minutes. plump raisins in enough boiling water to cover. When dough has doubled in size. 13. Add the rest of the flour. incorporating only enough flour to make the dough lose its stickiness. about 1¼ to 2 hours. 20. and molasses. Form into loaf and place in loaf pan (or pans). Melt butter. 21. Form the dough into a ball and place in a greased bowl. 17. 6. baking soda. Cover and let rise again. Comments or questions? Write to me at sue@interport. 11. Add 2 cups of flour. 7. Beat another 5 minutes. about two minutes. ¼ cup at a time.sentex.ca/~mec1995/recipes/bm-bread/welsh. then beat on medium with dough hook for 7 minutes.net Back to Bread-Machine Recipe http://www. 14. When dough has doubled. Cover and set the bowl in a warm place to rise.Welsh Bread 4. 15. with mixer on low. 9. and caraway seeds. 18. 8. Add raisins to dough. about 45 minutes to an hour. 16. Beat about 5 minutes. just long enough to incorporate them. While this is beating. 5.htm[11-Sep-11 02:23:11] . The bread is done when it sounds hollow when tapped on top. Drain raisins well. 12. Beat on medium about two minutes.
adjust dough consistency -. If dough is too soft of sticky.sentex.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. http://www. add additional liquid. until dough is of the right consistency. adding the yogurt with the milk.ca/~mec1995/recipes/bm-bread/bm-sour. medium/normal color setting. (Yogurts vary in moisture content. smooth ball around the blade. If dough is too stiff or dry. add additional bread flour. 1 teaspoon at a time.see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time.htm[11-Sep-11 02:23:21] . If dough is too dry of stiff or too soft or slack. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.
Use or cover tightly and refrigerate until ready to use. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth. To keep this starter alive.) In a 2-quart or larger container. Gradually add water to dry ingredients and beat until smooth. Cover tightly. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F. 12 to 24 hours. refrigerate until ready for use.ca/~mec1995/recipes/bm-bread/bm-start.sentex. Cover loosely and let stand until bubbly. combine flour and yeast. about 2 to 4 days. Cover loosely. 1 tablespoon of flour and 1 tablespoon lukewarm water. stir in once-a-week. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Cover loosely and let stand until bubbly. Refrigerate until needed. Back to Bread-Machine Recipes http://www. 12 to 24 hours. let stand in a warm place until bubbly and sour smelling.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. Transfer to a 2-quart or larger container with tight-fitting lid. Beat until smooth.htm[11-Sep-11 02:23:28] .
ca/~mec1995/recipes/bm-bread/bm-orang. Back to Bread-Machine Recipes http://www. If dough is too stiff or dry. one-half egg is equivalent to 2 tablespoons. Adjust dough consistency -. or as desired. Recommended cycle: Basic/white bread cycle. add additional bread flour. cool on wire-rack. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.(see Adjusting Dough Consistency tip below).sentex. To measure 1/2 an egg. smooth ball around the blade.Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 1/2 teaspoons Bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. if should form a soft.htm[11-Sep-11 02:25:19] . add additional liquid. Remove bread from pan. 1 teaspoon at a time. until dough is of the right consistency. If dough is too soft of sticky. 1 teaspoon at a time. adding the Orange Juice Concentrate with the liquid. lightly beat egg before measuring. light or medium/normal crust color setting. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
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.ca/~mec1995/recipes/bm-bread/bm-wheat. Add ingredients in order given..Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine..htm[11-Sep-11 02:25:33] .sentex.
Fields Cookies -. http://www.from Cheesecake to Tiramisu Miscellaneous (sauces. salads. Rolls.ca/~mec1995/recipes/recipes. stew. etc) Saffron--what is it? Last updated: December 23. 2010 Copyright © 1995.Bread. & baked goods Mrs. jam. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. Black Bread Sourdough Breads Pastry. soup. except BreadMachine) Bread Machine Recipes Roggen. Tony van Roon.sentex.the original recipe! Delicious Deserts -. crockpot. Buns.htm[11-Sep-11 02:25:41] .
Low fat Corn Bread. Armenian Flat Bread Pita Bread Poori . Easy Corn Bread.sentex. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Basic Cornbread #2. Basic Corn Bread #3 Corn Bread. Jewish Challah Bread 2. 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. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. 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. III Gluten Free Bread. Amish Corn Bread. Rosie Bunda Corn Bread. Portugese Style Corn 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. Alabama Corn Bread. Crusty Flat Corn Bread. French Toast Panini Bread.htm[11-Sep-11 02:25:50] . Country Corn Bread. #1 http://www.Breads. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. I Monkey Bread. Dolci style Peda.ca/~mec1995/recipes/breads/breads. Honey Corn Bread.
2010 100% Whole Wheat Bread. #2 Weinacht Stolle. with home-made Almond paste! http://www.ca/~mec1995/recipes/breads/breads. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. Back to Recipes Page Copyright © 1995.Breads. Last updated June 7.sentex. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. by Tony van Roon.htm[11-Sep-11 02:25:50] .
adding more flour if necessary. Pat each out into 4x7-inch rectangle. Let rise for 15 minutes to lighten. Spread 1 ounce chocolate on short end of each. Let stand in warm draft-free area 1 hour.sentex. Cool on racks 10 minutes. Mix in enough flour 1/2 cup at a time to form soft dough. Add dough. yeast and honey in large bowl until smooth. Cover with kitchen towel. Brush loaves with egg glaze and sprinkle with sugar. 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 . Grease large bowl. Arrange seam side down in prepared pans. turning to coat entire surface. Pat out to 3/4inch-thick rectangle. Gently knead dough on lightly floured surface until deflated. Cover bowl with plastic. cover with plastic. Try this variation. using wooden spoon. Cut into 8 even pieces. Roll up jelly roll fashion. about 30 minutes. Immediately remove from pans.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Pinch seam and ends to seal.htm[11-Sep-11 02:26:06] . about 10 minutes.ca/~mec1995/recipes/breads/amchoc. Serve loaves hot. water. Let rise in warm draft-free area until doubled. Tony van Roon http://www. Preheat oven to 375°F. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Blend in milk.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Grease eight 2-1/2 x 4-1/2-inch loaf pans. butter and salt. Back to Breads Menu Copyright ©1998. Knead on floured surface until smooth and no longer sticky. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. about 1 hour and 15 minutes. Bake until light brown and loaves sound hollow when tapped on bottom. For dough: Stir down sponge.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, email@example.com wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it's name!'' As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't let the cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right. I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then added the molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly firstname.lastname@example.org suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 cups unbleached flour Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm (105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes). Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour, beating until dough is stiff. Cover. Let stand 15 minutes. Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour). Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
Anadama Bread #3
by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3
Anadama Bread #3
cup corn meal Tbs shortening cup molasses tsp salt cup boiling water pkg, active dry yeast OR 1 cake compressed cup warm water egg beaten cups sifted all-purpose flour
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon
Wash and dry the raisins. Ingredients: • 1-3/4 cup sifted flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/2 tsp salt • 2/3 cup sugar • 1/2 tsp cinnamon • 1 cup mashed apricots (fresh. margarine and eggs.html[11-Sep-11 02:26:26] . • Add the mashed apricots. about 1 minute. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.sentex. not the dried variety) • 1/3 cup margarine or butter. Beat until mixed. Return to Bread Recipes http://www.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. Excellent for breakfast or by the coffee.ca/~mec1995/recipes/breads/apricot. • Add raisins. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean.
Cover and let rise again. set aside for 1 hour in a covered bowl.htm[11-Sep-11 02:26:31] . Place them in greased pans and coat the loaves again lightly with lard. When the dough has sufficiently risen. place the pans in a pre-heated 400° F. Let stand covered with a towel for an hour on a warm place. and mix in 2 cups of unsifted flour. Knead the dough lightly. Return the dough to a flat surface and knead again. Back to Bread Recipes http://www. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. Knead well. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour.sentex. cut into 4 loaves. Again. Put the dough in the bowl again and coat the surface with lard. adding more flour or water untill the dough has a good consistency.ca/~mec1995/recipes/breads/army. oven and bake the bread for about 40 minutes or until golden brown. Makes 4 loaves. Disolve the yeast. Let rise for one hour.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F.
and sift with baking powder and salt. Sift flour. Erie. PA. measure.htm[11-Sep-11 02:26:35] . 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Fred Snell. Add corn-meal.ca/~mec1995/recipes/breads/bconcorn. milk." About 12 Servings. Add dry ingredients. and sift with baking powder and salt.sentex. and bacon which has been crisped. measure. milk. Back to Pastry Menu Copyright ©1998-1999. well beaten cup sweet milk cup diced bacon Sift flour.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Fill well-oiled muffin tins 2/3 full. Combine egg. Tony van Roon http://www. Add corn-meal. and bacon which has been crisped. Combine egg.
Turn bread over and bake corn meal side down for 4 minutes in closed oven.ca/~mec1995/recipes/breads/barbari. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. Put loaves on the cookie sheet.) Back to Bread Recipes http://www. oil or butter 1/2 cup yellow corn meal 1 Tbsp. and salt--mix well. add the rest of the flour if needed until the dough is not sticky. Cover with clean towel. and bake sesame side for 8 miuntes in closed oven. press fingertips into each loaf. in bowl. knead by hand. serve hot or wrap in foil and freeze (toast before serving. sugar tsp. sesame seeds Dissolve yeast in 1 cup warm water. Remove loaves from oven. each piece about 5 inches in diameter. Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. Dust a tray with corn meal and place loaves on tray. add 2 cups warm water. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. It may be round or oval shaped. then sprinkle tops with sesame seeds. Cover with a warm dark place without the bowl. Cover with new damp for at least 2 hours. Gradually add flour while stirring constantly. by Najmieh Batmanglij.htm[11-Sep-11 02:26:41] . Barbari bread is a flat 1 to 1-1/2 inch thick loaf. Punch air out while dough is in and return to bowl.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Pour yeast mixture in large bowl or food processor. After 6 cups flour have been added. Add sugar and set aside for 10 minutes.sentex. With damp hands. Divide dough into 11 parts. corn meal side down.
currents or fruit. Punch down. Gradually mix the dry yeast into the warm water. Place the breads on a greased cookie sheet and cover lightly. go ahead. combine the eggs. Put in a greased bowl. I found this recipe a long time ago but don't know the name of the originator. enriched by the addition of the three eggs. If you wish to add raisins.ca/~mec1995/recipes/breads/bwbread. In a bowl. and flour. Back to Bread Recipes http://www. curling it from the inside out. turn out onto a floured surface. When done. as it is in parts of Italy. cover and let rise again in a warm spot for about 1 hour. Then twist it into a braid or roll it into snail-shell shape. stirring with a wooden spoon as you work it in slowly. After the second rise. for about 45 to 60 minutes. then add to the dough mix. grease the tops slightly with butter (if preferred) while the breads are still hot. braided or rolled into the shape of a snail shell.htm[11-Sep-11 02:26:49] . turn to coat the top. Bake at 370 °F. depending on the size of the bread. After removing from the oven. The final shape can be free form.sentex. it should have a nice golden brown appearance and the bottom sound hollow when tapped. this basic dough is perfect to play with. turn out onto a floured surface again and knead for 2 minutes. Return to greased bowl. salt. Take 1 handful of the dough and roll it out to a length of about 1 foot. butter. basic dough. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. punch down and divide the dough into as many breads as you wish to bake. Place in a warm spot for about 1 hour. Cool on wire racks.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.
html[11-Sep-11 02:26:55] . oregano. Use a combination of herbs and spices as you wish. baking powder & salt in a bowl. Pour mixture into pan and bake for 40-45 minutes.ca/~mec1995/recipes/breads/bierbely. •4. sage and rosemary. It has Return to Bread Recipes http://www. blend well. Combine sifted flour. Preheat oven to 350°F. or until browned and sounds "hollow" when tapped. •Notes: This bread does not keep as well like regular biscuits or bread. grease a 2-1/2 quart baking dish or similar sized pan. Return to oven and bake 15 minutes longer. •2. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Method: •1. Ingredients: •5 cups all-purpose flour* •3 teaspoons double-acting baking powder* •1 1/2 teaspoons salt •1 1/2 cups sour cream 12 ounces •5 tablespoons sugar •12 ounces beer •1 tablespoon margarine •1/2 teaspoon mixed herbs optional * If using self-rising flour. •3. omit the baking powder and salt.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. sugar.sentex. Try some dried basil. to be eaten right away. Remove and brush top with 1 tablespoon margarine. Leftovers do make good toast however.
Bake in hot oven (425°F) about 45 minutes. W. When it doubles in bulk.htm[11-Sep-11 02:27:01] . The dough should be softer than one in which bran is not used. "This recipe dates from 1941 when world-war II was in full swing.sentex.ca/~mec1995/recipes/breads/branbred. Tony van Roon http://www. using sufficient white flour to form a dough just stiff enough to knead. Back to Bread Recipes Menu Copyright ©1998. Knead on lightly floured board until smooth and elastic. WA. This dough will rise slowly.Bran Bread Submitted by Mrs. Cover and let rise until double in bulk. Bran Bread Makes 2 small loaves 1-1/2 cups FOUNDATION SPONGE 1 tsp salt 1 Tbsp melted shortening 2 Tbsp sugar White flour 1/2 cup chopped raisins 1/2 cup chopped figs 1/2 cup broken walnuts 2 cups bran Combine ingredients in order given. form into loaves and place in well-oiled pans.R. Vaughn. Ferndale.
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.sentex. Place ropes on baking sheet. roll 3 pieces to 14" ropes. lemon peel. Sprinkle with sugar. salt and mace. Cover and let rest on floured surface 10 minutes. undissolved yeast. Divide 1 half into 4 equal pieces. stir into dry ingredients. water. Back to the Kitchen http://www. combine 2 cups of flour. Brush Braids with egg white. oven for 35 to 45 minutes or until done. Stir in the 3 eggs and enough remaining flour to make a soft dough. Place small braid on large braid. let cool on wire racks. braid. Bake in pre-heated 350° F. Pinch ends firmly to seal. Remove braids from sheet. Heat milk. set aside 1 half. pinch ends to seal and to secure to large braid. slightly beaten Additional Sugar In a large bowl. about 50 minutes. 1/2 cup of sugar. Divide remaining piece into 3 equal pieces.htm[11-Sep-11 02:27:07] . and butter until very warm (about 125°F. roll each piece to 9 inch rope. braid. about 8 minutes. Divide dough in half.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. Repeat with remaining dough. Cover and let rise in warm place until doubled in bulk. Knead on floured surface until smooth and elastic.ca/~mec1995/recipes/breads/braid.).
about 20 minutes or until golden brown. Flatten slightly.Braided Bread Sticks.ca/~mec1995/recipes/breads/braided. Armenian A very delicious type of bread stick. • Knead again. Let cool and serve. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Bend in half and crossover braid. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Blend in the mahdzoon and yeast and knead until you have a smooth. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. In a large mixing bowl. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Return to Bread Recipes http://www. Place on a baking sheet. 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.sentex. soft dough. Beat the egg in the tablespoon of milk and brush the sticks. mix together the flour butter salt and shortening. Armenian Braided Bread Sticks. Let dough rise for 1/2 hour.html[11-Sep-11 02:27:13] .
unsifted 1 cup corn meal. oven for 25-30 minutes. Steam in three well greased covered one quart molds. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. which you have dried off with papertowel. filled 2/3 full so as to allow room for expansion.sentex. sift together.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour.htm[11-Sep-11 02:27:20] . or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. for 3 hours. add to flour mixture. Enjoy! Return to Bread Recipes http://www. Uncover molds and bake in a 250 °F. Combine molasses and milk. Resteam any of the loaves not used immediately after baking before serving. parboiled ¾ cup molasses 2 cups buttermilk.ca/~mec1995/recipes/breads/bostonbb. Stir in the parboiled raisins.
and molasses. then add to the dry ingredients. and salt in a large bowl. Bake at 350 °F. 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. honey. soda. Pour into 2 well-greased.sentex.htm[11-Sep-11 02:27:25] . for about 55 minutes.ca/~mec1995/recipes/breads/brbread. Combine the milk.
Add flour which has been sifted. C.Brown Sugar Bread Submitted by Mrs. NY "This recipe dates from 1941 when world-war II was in full swing. 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. add egg.ca/~mec1995/recipes/breads/bsug. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Pour into well-oiled pan and sprinkle with brown sugar. Bake in a hot oven (435°F) for about 25 minutes. Syracuse. Crispin. and sifted with baking powder and salt.htm[11-Sep-11 02:27:30] . Sprinkle with cinnamon and dot with butter. measured.R. Add milk and mix well. Tony van Roon http://www.sentex. Back to Bread Recipes Page Copyright ©1998.
Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk.htm[11-Sep-11 02:27:35] . Bake at 350° F. Grease loaf pans.sentex. Punch down and knead again. 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.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. for 40 minutes. Comments or questions? Write to Katie: katiemur@nothingness.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Divide in 2. put into loaf pans and let stand for 1½ hour or until doubled in bulk. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising. working flour until dough is dry enough to knead.ca/~mec1995/recipes/breads/bulla. salt and egg in lukewarm milk. butter. Add yeast mixture and stir. While that's happening.
stirring constantly until scalded. OK "This recipe pre-dates 1941" Buttermilk Bread Makes 4 loaves 6 1 1/2 1 1/2 2 2 cups buttermilk cake dry yeast cup lukewarm water Flour Tbsp salt Tbsp sugar Tbsp melted butter or substitute (margarine) Heat buttermilk. Beat until smooth.ca/~mec1995/recipes/breads/butbred. salt butter. Turn onto lightly floured board and knead until smooth and elastic. Let rise again until double in bulk.htm[11-Sep-11 02:27:40] . and enough flour to make a dough just stiff enough to knead. Juedeman. Place in well-oiled pans.H. Add yeast which has been softened in the water. Bristow. Remove from fire and let cool. Back to Bread Recipes© Menu Copyright ©1998. Add sugar. Allow to rise until double in bulk and work down. Add sufficient flour to make a medium batter.Buttermilk Bread Submitted by Mrs.sentex. Bake in hot oven (425°F) about 45 minutes. W. Cover and set in a warm place and allow to stand overnight. Form into loaves. Cover and let rise until double in bulk. Tony van Roon http://www.
3 Tbs honey. Cover bowl with plastic. kneading in more flour if sticky. Cover with towel. Pull 2 opposite sides unde to form oval. Grease large bowl. seam side down. about 3 minutes. about 10 minutes.htm[11-Sep-11 02:27:45] . Cut dough in half. Combine 2 cups flour. Knead on floured surface until dough is smooth and satiny.115°F) in small bowl. Tony van Roon http://www. Immediately transfer to racks. Place on prepared sheets. Gently knead dough on lightly floured surface until deflated. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. If using cake yeast. about 45 minutes. Position rack in center of oven and preheat to 375°F. Let rise in warm draft-free area until doubled. buttermilk.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. Bake until brown and loaves sound hollow when tapped on bottom. Let rise in warm draft-free area until doubled. Add dough. about 10 minutes. crumble yeast into small bowl. about 45 minutes. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Let stand until foamy. Back to Bread Recipes Menu Copyright ©1998.ca/~mec1995/recipes/breads/buthoney. Using wooden spoon. Cool completely before slicing.sentex. Stir in lukewarm water (95°F) and 1 tsp honey. Add yeast mixture and whisk until smooth. butter and salt in large bowl. turning to coat entire surface. Add 1 tsp honey and stir to dissolve. about 1 1/2 hours. Grease 2 baking sheets. Knead each piece into round.
Cool in the pan on a wire rack for 10 minutes. Shredded) Walnuts (Chopped) Sift the flour. with an electric mixer set on medium speed. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Back to Bread Recipes Menu Copyright ©1998. baking soda. remove from the pan and finish cooling on the wire rack. Tony van Roon http://www. Beat. Combine the sugar.sentex. oil and eggs in a mixing bowl. Stir in the carrots and walnuts.ca/~mec1995/recipes/breads/carrotwb.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. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. for 2 minutes. cinnamon. stirring just until moistened.htm[11-Sep-11 02:27:50] . in a preheated 350 degree F. Add the dry ingredients. nutmeg and salt together in a small bowl and set aside.
gradually incorporating the liquid into the flour.ca/~mec1995/recipes/breads/challah.sentex. covered with a cloth until the meal is about to start. Punch down the dough and divide into six balls. After this point the instructions are the same. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. I mixed the yeast with half the flour. Cover it with plastic. combine the yeast with the sugar and 1/2 cup water. made from a strip of dough wound into a snail shape. about two hours. it is sugarglazed and decorated with sprinkles. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. Personally. In June 1995 I grabbed a Jewish cookbook from my local library. Following the yeast instructions. A round challah. I don't know where she got those cooking times though. Gradually add enough remaining warm water to make a stiff dough. For the second loaf. 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. North African. Cover with plastic and leave in a warm place until well-risen. This braided loaf for the Sabbath and festivals is common among Ashkenazic. This also happens to be the first yeast bread I ever made. about ten minutes. It then took only a bit over half an hour to double in size. Only the Middle Eastern. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. but a simple 3-stranded braid is used here.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. Turn the dough onto a floured board and knead until it is smooth and elastic. at room temperature 1 egg. I made it with instant-rise yeast.htm[11-Sep-11 02:27:56] . the sugar and the salt. Roll the balls between your hands into long strips of equal length and about one inch wide. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. and decided to try making it myself. and Persian Jews do not have a braided bread for Sabbath and festivals. Italian. not quite to burning). about 20 minutes. For the first loaf I tried to follow them and overcooked it pretty badly (no. or other celebration. and ``true'' Sephardic communities. When baking challah containing more than three pounds of flour. Make a well in the center and break the egg into it. then ten to fifteen at the lower one and it came out much nicer. Add the yeast mixture and stir with a wooden spoon. Braid three strips together and place on a greased cookie sheet. and it doesn't stick to your hands. I let it cook for about five minutes at the high temperature. and let rise until doubled. Wrap the ends neatly underneath http://www. Sift the flour and salt into a warmed bowl. break off a tiny piece of dough about the size of a walnut. Normally. greased bowl. A specially big challah shaped with several braids of different sizes is baked for a wedding. Recite a blessing and burn the piece (formerly it was thrown into the fire). two challah are baked at once and put on the Friday night table. bar mitzvah. Challahs are often braided in a complex way. is traditional on the New Year to symbolize the continuing cycle of the years. Put dough in a warmed.
Challah the loaf. Back to Bread Recipes http://www.htm[11-Sep-11 02:27:56] . Repeat with the remaining three strips to make another loaf. Let cool on a rack. 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. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown.sentex. put them in large plastic bags and leave them in the refrigerator overnight.) Preheat the oven to 450°F. (Alternatively. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Then let them rise the next day.
Attach three strands at one end by pinching together. Let stand for 5 to 10 minutes. then with hands. Stir in the oil. Place in a floured bowl. Divide each part into three parts. Punch the dough down and divide into two parts. • Turn the dough out onto a well-floured board. from each part. Make a well in the center and pour in the wet mixture and the beaten eggs. Add additional flour until the dough loses its stickiness.for glazing • poppy seeds -. about 1 1/2 inches in diameter.Challah. Knead for 8 to 10 minutes. honey and another 11/2 cups of warm water. Cool on a rack. Return to Bread Recipes http://www. Braid the strands and pinch together at the bottom.sentex.beaten • egg white -. or until dissolved.for topping Method: • Combine the yeast with 1/2 cup warm water. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. Jewish Holiday Bread Challah. about 1 to 1 1/2 hours. • Combine the flours and salt in a large mixing bowl.html[11-Sep-11 02:28:02] . Place on a lightly floured baking sheet and let rise until doubled in bulk again.ca/~mec1995/recipes/breads/challah2. Work together. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. first with a wooden spoon. 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 -. cover with a tea towel and put in a warm place to rise until doubled in bulk. about 1 1/2 hours. Make long strands.
Bake in moderate hot oven at 375°F. until done.sentex. separated Bring milk to a full boil. Tony van Roon http://www. Cool.ca/~mec1995/recipes/breads/cheyenne.htm[11-Sep-11 02:28:09] . stir in cornmeal slowly. Back to Bread Recipes Menu Copyright ©1998. melted butter and salt.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs. Add stiffly beaten egg whites. Add well-beaten egg yolks.
Cover and let rest 10 minutes. Make small hole in center of each with finger or handle of wooden spoon. Heat about 1inch oil to 375 F in large skillet.sentex. Tony van Roon http://www. Flatten with fingertips or roll out each ball to form 8. stack and cover with towel or plastic wrap. Repeat with remaining dough. Divide dough into 8 balls.ca/~mec1995/recipes/breads/chippewa. Drain on paper towels. 1 to 2 minutes on each side. sprinkled with cinnamon sugar.Chippewa Indian Fried Bread Chippewa Indian Fried Bread by Tony van Roon Makes 8 breads 2-1/2 cups all-purpose flour 1-1/2 Tbs baking powder 1 tsp salt 3/4 cup warm water 1 Tbs vegetable oil 1 Tbs nonfat dry milk powder Vegetable oil (for deep frying) Cinnamon sugar Combine flour. Turn out onto lightly floured surface. Serve bread hot or at room temperature. baking powder and salt in large bowl. Knead 4 times into smooth ball. Lightly flour rounds. Combine water. Gently place 1 bread round in hot fat and cook until golden and crisp. Back to Bread Recipes Copyright ©1998.to 10-inch round. oil and dry milk powder and stir into flour mixture until smooth dough forms.htm[11-Sep-11 02:28:14] .
" 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. salt. and eggs to the yeast mixture and beat vigorously until well blended. Remove from the oven and allow to rest for 5 minutes. Cover the bowl with plastic wrap and let the batter rise to double its bulk. semisweet* *Use 6-one ounce squares. Stir and allow to stand for 5 minutes to dissolve. 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. broken or chopped in large pieces.htm[11-Sep-11 02:28:19] . Back to Bread Recipes Menu Copyright ©1998. Makes 2 loaves. Tony van Roon http://www.sentex.Chocolate Walnut Butter Bread Chocolate Walnut Butter Bread The Breakfast Book by Marion Cunningham "According to the author this bread also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through. Add the flour. room temp. Tbs Butter. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth.ca/~mec1995/recipes/breads/chocwnut. Put the water in a large mixing bowl and sprinkle in the yeast. about 16 slices each. pieces) oz Chocolate. sugar. then turn loaves out onto racks. Stir the batter down and add the walnuts and chocolate pieces. oven for about 45 minutes. softened cup Walnuts. chopped(lg.
this mixture to the 1 1/4 lb of flour. Dust baking sheets with cornmeal and place dough on top. Slowly add • Using either a food processor or those at the end of your wrists. Cover with a damp cloth and leave in a warm place for 2 hours. gas mark 7.html[11-Sep-11 02:28:32] . Cover and leave to rise in a warm place until tripled in size (5-24 hours). Place in a bowl and brush with olive oil. Return to Bread Recipes http://www.sentex. adding the yeast and salt. Put dough in an oiled bowl. sprinkling with water three times during the first 10 minutes. • Bake 25 minutes. Now chill. Pre-heat oven to 220°C. form into a dough and then knead on a floured surface until springy.Ciabatta Bread Ciabatta Bread Makes 4 loaves. cover and leave to rise until doubled in size. • Stir the warm water. 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. Beat for five minutes. Heat baking sheets in oven.ca/~mec1995/recipes/breads/ciabatta. milk and olive oil into the chilled mixture. • Divide into four and stretch dough into rectangles. pressing flat with your knuckles.
htm[11-Sep-11 02:28:38] . add the honey to the butter. Knead until consistant. Loosen up the 2 eggs in small bowl with a fork. for about 35 to 40 minutes or until done.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon Makes 4 large loaves: 1 quart buttermilk 1/4 pound (1/2 cup) butter 1 cup light honey 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups unbleached white flour OR 12 cups whole wheat flour cinnamon o Soften the butter until liquid but not too hot. o Put the flour with the salt and dry yeast in a bowl. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.sentex. mix well. o Bake. Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/raisin-2. in a pre-heated 350 °F oven. Add the eggs. Mix while adding the buttermilk. o When making this bread.
Beat eggs.ca/~mec1995/recipes/breads/cocbread. butter. and coconut extract in medium bowl until blended. cooled tsp coconut extract 1. and salt into large bowl.sentex. 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. 4. then turn out onto rack and let cool completely. coconut cream. Cool in pan on wire rack 5 minutes. cinnamon. nutmeg. Back to Bread Recipes Menu Copyright ©1998-1999. stir into flour mixture. Spoon into prepared pan. Heat oven to 350 degrees. 2. about 1 hour. melted. Butter 9x5-in. baking powder.htm[11-Sep-11 02:28:42] . 3. Stir in coconut and sugar. Sift flour. Bake until pick inserted in center comes out clean.
about 2 hours. cocoa. scalded and cooled tsp salt cup cocoa cup shortening eggs.sentex. Cover and set aside to rise in a warm place until light. Cover and let rise again until double in bulk. Knead lightly and place in well-oiled bowl." Cocoa Bread Makes 2 loaves 5 1/2 1 OR 1 2 1/2 1/2 1/4 2 1/2 cups flour cake compressed yeast cake dry yeast cups milk. Add 3 cups flour and beat until smooth. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. which have been creamed together. Back to Bread Recipes Menu Copyright ©1998. salt. Place in well-oiled bread pans.ca/~mec1995/recipes/breads/cocobred. Tony van Roon http://www.htm[11-Sep-11 02:28:48] . Bake in hot oven (425 °F) 40-50 minutes. Cover and set in a warm place until double in bulk .Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Form into loaves. eggs. filling them 1/2 full. and remainder of flour or enough to make a soft dough. Add shortening and sugar.
Do not overbake! Makes 1 loave or 16 squares.ca/~mec1995/recipes/breads/corn3.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. unsalted butter on a warm slice with marmelade or fruit-spread. Add the cornmeal to the flour and stir to moisten.sentex.htm[11-Sep-11 02:28:59] . baking powder and the sugar. Mix the egg and oil together well and stir into the cornmeal. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. I use real. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. Back to Bread Recipes http://www. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. In a large bowl mix together the flours.
Preheat the oven to 375 F. Pour into a nonstick 8-inch square pan and bake for 30 minutes.ca/~mec1995/recipes/breads/corn8. or until an inserted toothpick comes out clean. well beaten with 4 tb water. Return to Bread Recipes http://www. Mix the remaining ingredients together and pour over the dry ingredients. Fold together briefly. flours and baking powder together and set aside. Mix the cornmmeal.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate. thawed 3 tsp Ener-g Egg replacer.sentex.htm[11-Sep-11 02:29:08] .
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. Back to Bread Recipes http://www. and the cornmeal.htm[11-Sep-11 02:29:16] . eggs. the flour.ca/~mec1995/recipes/breads/corn1.sentex. baking powder. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. salt. and the oil. Add the buttermilk or sour milk and beat until just smooth. Then add the honey. o Cut into squares and serve warm. for 15 to 20 minutes.
Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Bake till goldenborwn. oven while you mix other ingredients as listed. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. Practice makes the best bread.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg.) After your roll it around in the skillet to grease well. Enjoy! Brenda. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me.ca/~mec1995/recipes/breads/corn10. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. And mix gently. Put into greased skillet.) I gladly will share my Alabama Cornbread recipe with you. Alabama.htm[11-Sep-11 02:29:25] .sentex. I put butter on after cooking. Add hot oil (if hot enough it will sizzle.
melted Grease a square baking pan and preheat the oven at 400 F. Return to Bread Recipes http://www. beaten 1 cup milk 2 tablespoon shortening. As a variation. Pour batter into the prepared pan and bake until risen and golden brown on top.ca/~mec1995/recipes/breads/corn6. ad 1/4 cup grated.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. & melted shortening.sentex. sugar. Cut into squares and serve. salt. milk. Make a well in the center and add the egg. flour.htm[11-Sep-11 02:29:32] . Mix cornmeal. and baking powder in a large bowl. sharp cheese. Beat very well until the ingredient s are thoroughly blended.
It is excellent when hot and fresh.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread.ca/~mec1995/recipes/breads/corn2. and egg. Do not overbake! The top will be flecked with brown rather than uniformly so. In another bowl blend yogurt. o Bake 20 min at 400 °F until toothpick comes out clean. Back to Bread Recipes http://www. Pour into prepared pan. For breakfast the next day. Slather with butter and/or marmalade. split it down the middle and toast cut side up in a toaster oven until lightly browned.htm[11-Sep-11 02:29:37] . oil. COUNTRY CORNBREAD (Source: Parade Magazine. cut a piece of the bread. 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). Beth Merriman.sentex. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. Add dry ingredients and mix just until blended (do not overmix).
htm[11-Sep-11 02:29:43] . 142 milligrams sodium. heaping it up slightly in the center. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. 3 grams protein. mix to blend. the yeast. Dust lightly with rice flour. 26 milligrams cholesterol. 16 grams carbohydrate. Combine remaining 1/2 cup rice flour. stir egg and yeast mixtures into flour and beat until smooth. sugar and 1/2 cup of the warm water in a 2-cup glass measure. Add remianing 1 cup warm water and the corn oil to beaten eggs. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). Beat a few frops of water into the reserved beaten egg and brush over loaves. 1 gram fiber.sentex. stir to combine. Beat eggs lightly. about 10 minutes. Using a rubber spatula. then let rest in a a warm place until double in volume. 2 grams fat (unsaturated). spread soft dough into circles on marked parchment paper. Using a wooden spoon. Preheat oven to 425 °F. xantham gum powder and salt in a large bowl. slash tops of into a large diamond grid pattern. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. cornstarch. Line a large baking sheet with parchment paper and draw two 8-inch circles on it.Crusty Corn Flat Bread. Using a razor blade. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour." 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.) Bake for 20 minutes or until well browned. about 1 hour. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories.ca/~mec1995/recipes/breads/corn11. corn flour.
mix just enough to quickly moisten everything. Again. beaten Preheat oven to 400 °F. Put batter into prepared pan.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. Combine dry ingredients.htm[11-Sep-11 02:29:48] . Bake 20 . Grease 9" square pan or large cast iron skillet. oil and egg. Stir in milk.sentex. mixing just until dry ingredients are moistened. Serve warm.25 minutes or until toothpick inserted in the center comes out clean. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.ca/~mec1995/recipes/breads/corn13.
Serve warm with butter. 1991 "A very tasteful and moist corn bread.ca/~mec1995/recipes/breads/corn14. Combine all ingredients until moistened. a day at the most if wrapped in plastic wrap and in the fridge. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. The thing with most (if not all) corn breads is that they don't keep very long. Spray pan with vegetable spray (or whatever you have).Honey Corn Bread Honey Corn Bread by Tony van Roon.sentex." 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.htm[11-Sep-11 02:29:54] . Put batter into prepared pan. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Grease 9" square pan or large cast iron skillet.
it will last absolutely not any longer! *To make applesauce from 1 apple quickly. 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.) and put in the oven to preheat.htm[11-Sep-11 02:30:03] . I have successfully kept the cornbread in a airtight container overnight in the fridge. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. Return to Bread Recipes http://www. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes. Make sure you do this in a tall. This cornbread was quite moist and flavourful. so you could use store bought apple-sauce for this. pour batter into heated pan and bake for 20 min.sorry.sentex. Mix all ingredients. It is really great hot out of the oven with molasses.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. Then I use my handblender to make it into a a sauce.ca/~mec1995/recipes/breads/corn7... thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup.. Grease a pan (Pam/Bakers' Joy etc.
Serve warm or at room temperature. then 1/4 cup hot water and 1 tablespoon oil.ca/~mec1995/recipes/breads/corn15. Before serving. pepper and salt in large bowl of electric mixer fitted with dough hook. about 5 minutes. Mix in remaining 1/2 cup cornmeal. about 45 minutes. Knead enough bread flour into dough to make it nonsticky. Let cool to 120°F. cool on rack. Wrap tightly. • Preheat oven to 350°F. Cool. Flatten to fill bottom of pan.Portugese Cornbread Portugese Cornbread The olive oil makes this different from your average cornbread! Ingredients: •1 1/2 cups cornmeal •1 1/2 teaspoons ground pepper •1 1/2 teaspoons salt •1 cup boiling water •1 package rapid-rise yeast •1 teaspoon sugar •1/4 cup hot water (125°F. Score top of bread in ticktacktoe pattern. Mix in yeast and sugar.html[11-Sep-11 02:30:16] .sentex. • Grease 9-inch metal pie pan with oil. let rise in warm draft-free area until doubled. Bake until bread is light brown on top and sounds hollow when tapped on bottom. about 5 minutes. Knead into a ball. Remove from pan. oven 15 minutes. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. Add 1 cup flour and mix until smooth and elastic. Knead on floured surface until smooth and elastic.) Makes 1 loaf Return to Bread Recipes http://www. • Can be made 1 day ahead. wrap in foil and warm in 350°F. about 20 minutes. about 50 minutes..) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. Add 1 cup boiling water and mix until smooth. Cover with towel. Place in pan. about 45 minutes. to 130°F.
htm[11-Sep-11 02:30:25] . Hasta-la-vista. Beat untill smooth. Stir in cornmeal.ca/~mec1995/recipes/breads/corn5. baby! Return to Bread Recipes http://www.sentex. Add eggs. baking powder. Bake at 425 F. for 20-25 minutes in a greased pan. and shortening. & salt.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar. milk.
ca/~mec1995/recipes/breads/corn12. 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. Put remaining batter on toop Add bacon bits if desired. grated oz greem chiles. Cover with grated cheese and chiles. Bake 30 to 40 minutes. Put half of better into prepared pan. Fold in corn kernels. butter and sour cream and blend thoroughly. chopped cup bacon bits Preheat oven to 375 °F. Add eggs.sentex.htm[11-Sep-11 02:30:51] . Mix dry ingredients together and make a well in the center. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.
Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. chopped Cream butter and sugar. cups Tbs.ca/~mec1995/recipes/breads/datebred. Add eggs. Bake at 250° for 2 hours in small breadpans. Stir in rest of the dry ingredients. Louis.htm[11-Sep-11 02:30:58] . baking soda in water Pour water over dates. Fold in nuts.sentex. finely chopped 2 cups boiling water 2 tsp. let cool. Return to Bread Recipes http://www. USA. Be sure that the nuts are fresh and not stale. It takes less time if using loaf pans. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. well tsp. 4 1 2 2 2 1 1 cups tsp. and is over a hundred years old! 1 cup dates. then dates/water.
sentex. Large tsp Salt tsp Dillseed cups Flour. Melted Egg. Creamed * Tb Sugar Tb Onion. Tony van Roon http://www. Punch down and put dough in a bread pan. Combine all ingredients in a mixing bowl. sprinkle well with salt.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. bursh loaf with soft butter. or arrange in a round shape on a greased cookie sheet. Cover and let rise in a warm place until doubled. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Minced Tb Butter. While warm.htm[11-Sep-11 02:31:08] . Dissolve yeast in warm water.ca/~mec1995/recipes/breads/dillbred. Back to Bread Recipes Menu Copyright ©1998. Bake for 30 to 45 minutes at 350 degrees F. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. Beat until well mixed and mixture is stiff but not heavy. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Let rise again. (Standard bread dough feeling).
shape and place in greased loaf pans. Knead on floured surface.sentex. Bible Bread This is what is called "breaking the bread". Mix the other dry ingredients in separate bowl. Stir in remaining salt and flour. Biblical Bread Ezekiel 4:9. Stir in 2 cups of mixed flour. then place in oiled bowl. Knead again. Return to Bread Recipes http://www. Blend lentils.Ezekiel 4:9. Let rise. A health food store is a source for several of these ingredients. place in large mixing bowl with remaining water. Makes 4 loaves.ca/~mec1995/recipes/breads/ezekiel. oil and small amount of water. cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. Add yeast mixture. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. 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. Let rise until double in bulk.html[11-Sep-11 02:31:14] . Bake at 375 °F approximately 1 hour.
Grease large bowl with 2 Tbs butter. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. Tony van Roon http://www. then stir in. about 45 minutes. turning to coat entire surface. light loaves. Whisk into potatoes. Force hot potatoes through sieve into large bowl. Cut into 2 pieces. about 1-1/2 hours. Let dough rise until level with tops of pans. adding more flour if stick. Punch dough down. Cover bowl with towel. They are even better the day after baking. about 10 minutes. using remaining 2 Tbs butter. Punch dough down. about 1 minute. Combine milk.l Add dough. about 10 minutes. Bring to boil. sugar and salt in heavy small saucepan. Bake until loaves are rich golden brown and sound hollow when tapped. 4 Tbs butter. Let dough rise in warm draft-free area until doubled in volume. Position rack in lower third of oven and preheat to 400°F. Transfer to racks and cool completely before serving. Reduce temperature to 375°F.ca/~mec1995/recipes/breads/farmbred. Simmer until very tender. perfect with Apple Butter. Place bread in oven. Cover and let rise until doubled in volume. Knead until smooth. Let cool to warm (105 . transfer to prepared pans. Return to bowl. Knead dough on generously floured surface until smooth and elastic. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. stirring to dissolve sugar. Drain.htm[11-Sep-11 02:31:20] .Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist.sentex. Back to Bread Recipes Menu Copyright ©1998." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Cool in pans 5 minutes. about 30 minutes. Sprinkle yeast over mixture. Butter two 6-cup loaf pans.115°F). about 1-1/2 hours. Shape each piece into loaf. Cover pans with towel. Cover with cold salted water. Mix in 4 cups flour.
turn once to coat the top. rinsed 1/3 cup chopped lemon 2 tablespoons slivered.sentex. for about 40 minutes. Brush with melted butter. Add almonds. lemon. Dredge fruits in flour and add to dough. Turn out onto a lightly floured surface. In a saucepan. cover lightly with wax paper.ca/~mec1995/recipes/breads/dresden. Bake at 350 °F. 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. lemon peel. divide dough into 2 parts. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins. Back to Bread Recipes http://www. Place in a greased bowl. cover. Cool to lukewarm. Mix well. Add the rum and let soak for 1 hour. and place in a warm spot until doubled in bulk. salt. drained rum (reserve fruits).German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Add enough flour to make a soft dough. Beat in eggs and dissolved yeast mixture. and almond extract. Drain and reserve the rum. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Roll each piece into an oval about 3/4 inch thick. and orange peel in a bowl. heat the milk and the butter until the butter melts.htm[11-Sep-11 02:31:34] . Sprinkle the yeast into warm water and let stand until dissolved. add the honey. Pour into a large mixing bowl.
place on wire rack. melted butter. 3 Basic Rice Bread.html[11-Sep-11 02:31:39] . use a rubber spatula to assist it occasionally. sprinkle the yeast on top. then add them and your favorite herbs to create an onion/herb bread. • After the baking cycle ends. remove bread from pan. polenta meal. 3. rice vinegar. Select Light Crust setting and press Start. Stir with a rubber spatula. In a separate bowl. Return to Bread Recipes http://www. Yield: 14 servings. If it does not appear to be mixing well. allow them to cool. • In a large bowl. combine the eggs and water.Gluten Free Bread. 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.sentex. • Place 1/2 of the dry ingredients in the bread pan. and allow to cool 1 hour before slicing. Add the remainder of the dry ingredients. Mix well with a whisk. Saute some onions in the melted butter. and salt in bread pan. 3 Gluten Free Bread. • Observe the dough frequently during the kneading cycles. Add the egg mixture. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. combine all the dry ingredients except the yeast. or soy flour. Variations: Substitute olive oil for the butter. such as yellow or blue corn flour.ca/~mec1995/recipes/breads/glufree3. Add 1/4 cup grated cheddar cheese. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. beat lightly.
and turn into prepared loaf pan. • Knead until soft. Sprinkle yeast over top and set aside to proof.html[11-Sep-11 02:31:43] . combine 1 cup water and tapioca. Stir well. about 10 minutes. baking powder. cornstarch.Gluten-Free Bread. Bring to a boil and cook for 1 to 2 minutes. until thickened and clear. Whisk together the tapioca and raised yeast. May freeze in an air-tight container for 30 days. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. sift together bean flour. 4 Makes 1 loaf. 4 Gluten-Free Bread. Beat until smooth and set aside for 10 minutes.sentex. Slice to serve. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. 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. Stir mixture into dry ingredients. Return to Bread Recipes http://www. • In a small bowl. • In a small saucepan. Remove loaf from pan and cool on a wire rack. Reserve. • In a large mixing bowl. and salt. dissolve the sugar in warm water.ca/~mec1995/recipes/breads/glufree4.
ca/~mec1995/recipes/breads/corn4. 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.. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. Back to Bread Recipes http://www. Turn out onto a warm plate and serve... (Not that being raised on the stuff would have anything to do with that opinion. Bake fifteen minutes(**).sentex.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK.htm[11-Sep-11 02:31:48] . coming from a southern Indiana family.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. mix in egg and buttermilk to make a goopy. and pour into (slightly) warm skillet. Mix dry ingredients together.. bacon fat. 1/2 cup whole-kernel stone ground cornmeal 1/2 cup all purpose flour 1/4 cup wheat flour 2 level tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 to 1/3 teaspoon baking soda 1/3 cup vegetable oil 1 egg 2 tablespoons melted fat(see below) 3/4 to 1 cup buttermilk(*) In a 9" cast iron skillet. Not to be arrogant or anything . Pre-heat oven to 375°F. melt 2+ tablespoons of fat (Crisco.-) but this is the only cornbread I've ever had that is even worth eating. I've recently seen words bandied about regarding cornbread and the proper preparation thereof.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. So here. etc). sloppy mix. (*)If real buttermilk is not available. I have some experience with this stuff. Well.
Bake in moderate oven (400 F) about 1 hour. Pour into well-oiled loaf pan. Add to first mixture. Sift flour. and milk. Let stand 1/2 hour. and sift with baking powder and salt. Geary. Tony van Roon http://www. add sugar.ca/~mec1995/recipes/breads/grapnut. George Hale. Back to Bread Recipes Menu Copyright ©1998. Mix thoroughly.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs.htm[11-Sep-11 02:32:03] .sentex. measure. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. OK". egg. well beaten cups flour tsp baking powder Combine grapenuts. Makes 1 loaf.
) It stores well tightly wrapped in the refrigerator. Preheat oven to 400 degrees F. If it seems to runny work in 1 or 2 tbsp. Do not cover. Sprinkle grated cheese over top and decorate with pimento strips. Do not brown. white cornmeal. Cut into fairly thin. Set aside. heat in oven no more than 4 to 5 minutes to avoid browning butter. baking soda. Put remaining 2 Tbsp. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. melt 6 Tbsp.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. smoothing it level. salt. In large mixing bowl. butter over low heat. then pour in batter.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. Place casserole. Serve at once. Give butter in casserole a final swizzle. exactly in center of oven. fresh or canned 4 oz. Rotate and tilt casserole to coat inside. corn. Mix thoroughly. chillies.usually 40 to 50 minutes. moderately runny but not down right liquid.ca/~mec1995/recipes/breads/inca. Back to Bread Recipes http://www. pie . roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. Smoothly blend 1 cup white cornmeal.sentex. It should have the consistency of southern cornbread. Bake until a knife lightly pushed in center comes out clean and dry. (You can let the bread cool to room temperature. One loaf makes about 8 servings. can whole-sweet red pimentos. chopped red pimento. but it is best not to serve it cold.htm[11-Sep-11 02:32:14] . butter into an 8 inch diameter baking casserole. beat milk and eggs.shaped wedges. melted butter. sharp cheddar cheese ---. diced cheese.
). cut a "X" in top of the dough (about 1/2" deep). and let rise until doubled in bulk for about 45 minutes in a warm. oven for about 35 minutes or until done. 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. Back to Bread Recipes http://www. buttermilk and water until very warm (125 °F. Remove from pan and cool on wire rack. Bake in pre-heated 375 °F. the mixture will curdle so not to worry.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. No kneading required for this traditional Irish brown-soda bread. Heat butter. With a sharp knife. Stir liquids into dry ingredients. Place in 9-inch pan. Stir in enough whole wheat flour to make a stiff dough.ca/~mec1995/recipes/breads/irish. Remove dough to lightly floured surface and form into a smooth 5-inch ball. except the whole-wheat flour. Cover. draft-free place.sentex. adding more wheat flour if necessary.htm[11-Sep-11 02:32:20] .
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. with a small amount of the warm water. Cover and let stand in a warm place for 4 hours. Return to Bread Recipes http://www. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. flour • 1 cup melted butter or shortening • 4 cups warm water • 2 tablespoons salt • 1 1/2 tablespooons sugar • 1 cake of yeast • 1/2 cup sesame seeds [optional] Method: • In a large bowl. • On a floured board.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. Then add flour and when moistened. roll out the balls until they are the size of a 14" pizza pan.ca/~mec1995/recipes/breads/lahvosh. • Makes 18-20 Lahvosh's.Lahvosh (Pareg Hatz) . dissove yeast and then add sugar. • Knead the dough until it is very smooth. add the butter and salt.sentex.html[11-Sep-11 02:32:24] .
Fill with rewena and sprinkle baking soda over the top. adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins.Maori Bread (Rewena Paraoa) Maori Bread (Rewena Paraoa) Ingredients for Rewena: • 2 cups all-purpose flour • 3 medium slices potato • 1 tsp sugar Method for Rewena: • Boil slices of potato with 1 cup of water until soft. Combine and knead mixture for about 10 minutes. Bake at 450 °F (230°C) for 45 to 50 minutes.ca/~mec1995/recipes/breads/maori. Cool to lukewarm and mix in the flour and sugar to a paste. Cover and stand in a warm place until the mixture has fermented.sentex.html[11-Sep-11 02:32:29] . Return to Bread Recipes http://www. Ingredients for Bread: • 5 cups all-purpose flour • 1 tsp salt • 1 tsp baking soda • rewena (above) Method for Bread: • Sift flour and salt into a bowl and make a well in the centre.
• Place on a lightly greased cookie sheet. Repeat until all the dough has been used. Stir in the flour and knead for about 5-6 minutes. Let rise for 15 minutes. depending on size of braids. Braid this by crossing one end over the other 3 times. • Cover the dough and let rest for 10 minutes. and mix well.html[11-Sep-11 02:32:35] . • Makes 3-4 dozen. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter.sentex. made with yoghurt. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/mahdzoon. Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. baking soda and baking powder together and add to the mahdzoon mixture. • Beat the butter.
milk. peppers. Mix well. Back to Bread Recipes Menu Copyright ©1998. Grease a 9 x 13-inch baking pan.sentex. for about 45 minutes. Serve hot.ca/~mec1995/recipes/breads/mexcorn. and salt. Add 1/2 batter then sprinkle on the meat. drippings. Cover with remaining batter. Brown meat and drain off grease. Cook at 350°F.htm[11-Sep-11 02:32:44] . Tony van Roon http://www. and last add cheese. onions.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. eggs. soda.
115°F) in small bowl. Stir in sugar and lukewarm milk (95°F). Place on prepared sheets seam side down. Preheat oven to 400°F. turning to coat entire surface. butter and salt. using serrated knife. Back to Bread Recipes Menu Copyright ©1998. Cover and let rise again in warm draft-free area until doubled in volume. Cut in half. Tony van Roon http://www. kneading in allpurpose flour if sticky. crumble into small bowl. Cover with plastic wrap. using wooden spoon. Grease baking sheets. Pull 2 opposite sides under to form oval.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. Let rise in warm draft-free area until doubled. Brush with glaze and sprinkle wit oats. stir to dissolve. Add yeast mixture and whisk until smooth. Gently knead dough in bowl until deflated. Gently turn dough out on lightly floured surface. Bake until loaves sound hollow when tapped on bottom. Grease large bowl. 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 . Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Let rise until doubled in volume.ca/~mec1995/recipes/breads/monastry.sentex. about 30 minutes. bread flour and whole wheat flour in large bowl. Cover bowl with plastic. If using cake yeast. about 30 minutes. Immediately transfer to racks and cool. Slash top of loaves. Let rise in warm draft-free area for 1 hour. Mix in 1 cup oats. Knead each piece into round. Knead on floured surface until smooth and elastic. about 45 minutes. For dough: Stir down sponge. Add dough. Combine oats.htm[11-Sep-11 02:32:55] . about 30 minutes. Let stand until foamy.
Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. it will stick to it and is hard to remove.htm[11-Sep-11 02:33:01] .sentex. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. Put each ball into the sugar mixture and coat. nuts and cinnamon. Cut each biscuit into four sections and roll each section into a ball.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. I Monkey Bread. o When done. then turn onto a plate and carefully remove the pan. After finishing the first can of biscuits.ca/~mec1995/recipes/breads/monkey. Tony van Roon by Tony van Roon http://www.oven for 30-35 minutes. ---. o Melt 1/2 cup butter (not the diet type!) in a bowl. remove from the oven and let cool for a minute or two. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. drizzle a little melted butter evenly over the top of this first layer. then drop into Bundt pan. In another bowl. brown sugar. If you leave the monkey bread in the Bundt pan much longer.Monkey Bread. mix the sugar. o Open one can of biscuits and separate. Repeat these steps for the next two cans of biscuits.
II Monkey Bread. Boil 1 minute. Back to Pastry & Rolls Menu Copyright © 1996. Let stand 10 minutes before removing from pan. Shake biscuit pieces and line in greased tub or Bundt pan.Monkey Bread. Pour over biscuits. II by Tony van Roon Preheat oven to 375° F.ca/~mec1995/recipes/breads/monkey2. Bake 35 minutes at 350 degrees. combine white sugar and cinnamon. In large baggie. 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.sentex.htm[11-Sep-11 02:33:09] . Melt butter and brown sugar. Tony van Roon http://www.
press seeds gently into surface of loaf. Reduce heat to 375°F. Ingredients: 1 cup warm water (110°F. check consistency of dough. Process until dough forms a ball. Lightly grease a baking sheet. swirling to coat bottom and sides. Lightly oil a large bowl. bake 25 minutes. processing just until blended. 1 or 2 Tbsp at a time. 1 hour.Muffuletta Bread Muffuletta Bread Makes 1 loaf. draft-free place until doubled in bulk. 5 to 10 minutes. about 5 seconds. Cool completely on a rack before slicing. Let stand until foamy. Place rack in center of oven. It should be smooth and satiny. punch down dough. Let rise in a warm. Stop machine. Remove plastic wrap. let rise until almost doubled in bulk. Sprinkle top of loaf with sesame seeds. If dough is too dry. add more flour. and shortening. Return to Bread Recipes http://www. The loaf is done when it sounds hollow when tapped on bottom. add more warm water.html[11-Sep-11 02:33:15] . Process 20 seconds to knead. salt.sentex.) 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. 1 Tbsp at a time. Cover very loosely with plastic wrap. combine water and sugar. Preheat oven to 425°F. about 1 1/2 hours. If dough is too sticky. place on greased baking sheet.ca/~mec1995/recipes/breads/muflet. combine 3 cups flour. processing just until blended. When dough has doubled in bulk. In a food processor fitted with the steel blade. Form dough into round loaf about 10 inches in diameter. turn out onto a lightly floured surface. Cover bowl with plastic wrap. Place dough in oiled bowl. turn to coat all sides. Add yeast mixture. Bake loaf in center of preheated oven for 10 minutes. Stir in yeast.
Pinch off pieces about the size of golf balls and place on large buttered pan.htm[11-Sep-11 02:33:23] . Mix until dough is somewhat sticky. Dough may be refriggerated at this point for baking later. Back to Bread Recipes http://www. Serve hot.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. preheat oven to 450 degrees F. Make a well in center and add remaining ingredients. Turn onto floured board and knead until dough is elastic. Cover with damp cloth and let rest 1 hour. 2-1/2 to 4 minutes.sentex. add warm water if necessary. When ready to bake. Place on baking sheet and bake until bread puffs and is lightly browned. Pat balls into thin circles about 6 inches in diameter.ca/~mec1995/recipes/breads/naan.
covered. beaten Mix dry ingredients. Let dough rest. Heat beaten egg.Naan 2. Heat the oil in a pan. Add cumin seeds. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. Mix the dough. Add to flour mixture. (Susheel) Naan 2.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. milk and yogurt until barely warm.htm[11-Sep-11 02:33:27] . for 35-40 minutes in a warm spot. turning once. Divide into 20 small balls.sentex. except the cumming seeds. kneading just enough to hold together. Roll each ball to 1/8" thichness. Add water if necessary. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Broil in oil.
(Can be prepared 3 months ahead. Stir to blend. about 1 hour. Roll 1 piece into 7x15-inch oblong. Let stand until foamy and proofed. Roll up as for jelly roll.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. Knead in remaining 1 cup flour.htm[11-Sep-11 02:33:33] . about 10 minutes. Serve immediately. Punch dough down. Tony van Roon http://www. Using razor blade. make three to four 3/8-inch-deep slashes atop each loaf. Generously butter four 18-inch baguette pans. Divide evenly into 4 pieces. Add dough.) Back to Bread Recipes Menu Copyright ©1998. abut 10 minutes. Butter large bowl. Continue baking until bread sounds hollow when tapped on bottom. Turn dough out onto generously floured surface. Reduce oven temperature to 350°F.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 .sentex. Brush each with glaze. Let stand in warm draftfree area until dough rises to top of pans. Cool completely. Rewarm in 350°F oven for about 20 minutes. let stand until dissolved. Cover and let rise in warm draft-free area until doubled in volume.ca/~mec1995/recipes/breads/newfr. Bake loaves 15 minutes. Knead dough 3 to 4 times. about 1 hour. Remove from pans. Set seam side down in 1 prepared pan. turning to coat entire surface. Wrap in foil and freeze. Repeat with remaining pieces. Add 5 cups flour to yeast mixture and stir to incorporate. sugar and salt over water in large bowl. Continue kneading until dough is very smooth and elastic. Let stand 15 minutes at room temperature. Stir in another 1 cup flour. about 30 minutes. Preheat oven to 450°F.
sugar. Repeat for second and third loaves. Stir in the milk. cardamom. Dough should be smooth and glossy in appearance. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. Add the butter. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. Turn out onto a lightly floured board. Beat until dough is smooth and elastic. let rise again. Let rise until puffy (1/2 to 1 hour). crushed loaf sugar (sugar cubes) and or sliced almonds.ca/~mec1995/recipes/breads/nisu. Glaze loaves with a mixture of beaten egg and milk. Return to Bread Recipes http://www. cover with inverted mixing bowl. Place on lightly greased baking sheets. Add about 3 cups of flour and beat well. Add remaining flour 1 cup at a time until dough is stiff. cover lightly and let rise in warm place (about 85°F) until doubled. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs.html[11-Sep-11 02:33:41] . Bake at 400 ° for 25-30 minutes. Place in a lightly greased bowl. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. divide into 3 parts. turn dough to grease top. Turn out onto floured board. Ingredients: 2 pkgs.sentex. Knead until smooth and satiny. Sprinkle with pearl sugar.Nisu Bread Nisu Bread Makes 3 loaves. Do not overbake or loaves will be dry. and divide each part into three. eggs and enough flour to make a batter (about 2 cups). Punch down. salt. Let rest for 15 minutes. beat until dough looks glossy again.
Add the raisins/currants and the lemon rind (or even orange peel). . finely chopped 1 2% milk. 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). Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. The consistancy of the dough batter should be something like thick porridge. Put the flour in a large bowl.. not very appetizing while eating so remove them. Use your own judgement. If you fry the oliebollen too long they become hard the next day.ca/~mec1995/recipes/breads/oliebol. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. add beer.Olie Bollen. grated (optional) 1 Preparation: Make sure everything is warm. I microwave the milk until it is hot (probably around 50°C). Something like a very fluffy ball-like raisin-bun deepfried in hot oil. Put a piece of bread crust in the oil to check if the oil is hot enough. Like. together with the apple. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). add salt and yeast and mix well. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. They are usually made New Year's eve (or even during the day) and for the Dutch. Works for me. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. If 'blue' smoke is coming from the oil it is definately too hot. Add the eggs and part of the 'hot' (not boiling!) milk. 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.. Hollandse Boterletter.5 setting. Check a couple for consistancy until you get the hang of it. Let rise for 60 minutes on a draft free spot. hick. The fully soaked raisins/currants.sentex. or are short. apple at room temperature (before peeling). Add the rest of the milk and mix well. My stove burner setting (electric) is about 6 to 6. If you don't have (enough) yeast. Dutch. Let cool a bit first. wash the currants and raisins and then soak in hot water for 1 hour... Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.htm[11-Sep-11 02:33:49] . Oil temperature should be about 'medium-high'. Boter Letter. I have a plastic pail which I use only for yeast recipes.=) Serve with powdered sugar (icing sugar) sprinkled on top. Some of the raisins still have stems on them. Mix well. Kerst Stol. put the eggs in warm tap water for 10 minutes. will provide moisture and keep the oliebollen fresh for several days. So only fry as long as needed.
Mix remaining ingredients and add to wet mixture. In a seperate bowl mix the dates. or until a skewer comes out clean. orange juice and rind. Tony van Roon http://www. Pour into a large greased loaf pan. Bake for 1 hour. keep in mind that pecans are a little bit harder than walnuts. Cream sugar and butter together. Set aside to cool and then add to sugar/butter mixture. It is important that the pecans and walnuts are fresh and not stale.sentex. Also. Beat in egg and set aside.htm[11-Sep-11 02:33:55] . baking soda.ca/~mec1995/recipes/breads/orangedn. Especially stale walnuts will leave a bitter after taste. water.Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C). Makes 1 loaf Back to Breads Page Copyright ©1998.
Carefully pinch edges together. adding more flour as needed. add salt and 2 1/2 cups flour and knead smooth and elastic.sentex.Pagach. cover with stainless steel bowl. 9 x 12 inches. Let rise double. Ukrainian Potato Bread Pagach. Roll out dough into an 18 of rectangle. Punch down dough and divide into 2 parts. Fold the other half of you have a turnover. 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. Place cooled filling on one side inch margin from the edges. Place on greased baking sheet. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Drain off any excess oil. Place dough on countertop. Pat the top of the filling. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Allow to rise double in bulk. Bake at 400°F for 30 minutes or until golden brown. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Return to Bread Recipes http://www. Saute onion in oil until soft.ca/~mec1995/recipes/breads/pagach.html[11-Sep-11 02:34:04] . Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft.
lemon zest. Fry the bread until golden brown on both sides.Pain Perdu. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook.sentex. Sheila Ainbinder -. French Toast. milk. Dust with powdered sugar and serve with warm cane syrup. Mix well. Back to Bread Recipes Menu Copyright ©1998. brandy and nutmeg in a bowl. Soak the bread in the liquid mixture.ca/~mec1995/recipes/breads/perdu. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. Tony van Roon http://www. orange flower water. Heat the butter and oil in a heavy frying pan. 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. sugar.htm[11-Sep-11 02:34:10] .
2 or 3 minutes on each side. French toast Pain Perdu. stirring constantly. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. Dip 2 slices of the bread into the egg-milk mixture. cinnamon. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. Return to Bread Recipes http://www. Remove the sauce from the heat. French toast French Toast yes. Add the bananas to the pecan mixture and warm slightly. milk.html[11-Sep-11 02:34:17] . 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. orange zest. coating evenly. • Add the pecans and sauté for 4-5 minutes. • In a nonstick sauté pan. • Remove the pan from the stove and add the rum. • Lay the pain perdu on a platter. melt 2 tablespoons of the butter. to dissolve the sugar. • Stir in the maple syrup and bring the liquid up to a simmer. Carefully place the pan back on the stove and flame the sauce. sugar. • Repeat until all the butter and bread is used. but not your ordinary type! Ingredients: • 1 stick butter • 3 eggs • 3/4 cups milk • 1 tablespoon grated orange zest • 1/4 cup fresh orange juice • 2 tablespoons sugar • 1/4 teaspoon cinnamon • 1/4 teaspoon vanilla extract • 8 slices of French Bread. Spoon the warm sauce over the pain perdu.Pain Perdu. Yields: 6 servings. orange juice. whisk the eggs. peeled and sliced. set aside. heat 2 tablespoons of butter. and vanilla.sentex. Fry in the butter until golden brown. Dust the entire plate with powdered sugar.ca/~mec1995/recipes/breads/perdu2.
and rolling up the dough. 8 to 10 minutes). Add the butter and mix thoroughly. springy. salt. Bake 18 minutes. grated lemon & orange zests. about 10 minutes. Cut the dough into 16 to 18 pieces and roll each piece into a ball. knead until soft. Cool on racks. Add the raisins to the dough in 1 or 2 additions by flattening the dough.Panini Bread. egg yolk. Italian. (Or by hand. 3 to 4 minutes. Heat oven to 400°F. 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. Pat the raisins dry and toss with 1/4 cup flour. Add the flour and reserved raisin water and stir until smooth. Cover with plastic wrap and let rise until doubled. cover with plastic wrap. sugar. let stand until creamy. Return to Bread Recipes http://www. and let rise until doubled.ca/~mec1995/recipes/breads/panini. eggs. Stir the yeast into the warm milk in a small bowl. and vanilla in a mixer bowl and mix with the paddle until blended.html[11-Sep-11 02:34:26] . Dolci type Panini Bread. Place the dough in a buttered bowl. about 45 minutes. patting the raisins over the surface. and very smooth. room temperature 1/4 cup unbleached all-purpose flour for the raisins Method: Soak the raisins in cool water to cover at least 30 minutes. about 1 hour. drain but reserve 1/4 cup of the water. sponge. and smooth except for a few blisters. 20 to 30 minutes. springy. Change to dough hook and knead at medium speed until soft. Place the flour. The rolls should double in size and puff up into fat buns as they bake. Cover with a towel and let rise half their original volume.sentex. Place the rolls on lightly buttered or parchment-lined baking sheets.
With hands lubricated with oil. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash.Peda. salt and Crisco.html[11-Sep-11 02:34:31] . Cover dough and let rise until double it's size. sifted • 3 tablespoons Crisco oil • 2 cups warm water (not boiling hot!) • 2 pkgs dry yeast • 1 tablespoon salt • 1 tablespoon sugar • 1/4 cup sesame seeds Method: • In a large mixing bowl add warm water and dissolve yeast. Peda Bread.ca/~mec1995/recipes/breads/peda. Add sugar. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Divide dough into four parts. Spray 4 pie tins with vegetable oil spray(any kind). Gradually add flour and mix well. spread dough out evenly in each pan. Cover each pan and let dough rise again.sentex. Return to Bread Recipes http://www. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Armenian Flat Bread Peda.
Back to Bread Recipes http://www. add the remaining 1-1/2 cups of water. but therein lies the secret. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Shape into a ball.ca/~mec1995/recipes/breads/pita.very hot for these little breads. The (preheated) oven is set fpr 500 °F. the dough should be smooth and eleastic. Mix the yeast in 1/2 cup of the warm water. After 5 minutes. Dust 2 baking sheets with cornmeal. When they're done. this recipe is not my own. salt. place the next tray on the bottom for its 5-minute. Dust the cookie sheets with cornmeall also in between baking Pita's. the oil. Do not open the oven during this first baking. Continue the process until all the breads are baked.htm[11-Sep-11 02:34:39] . Turn out onto a lightly floured board and knead for 10 minutes. When kneading is finished. cover. mixing vigorously with each addition. place in a greased bowl. Punch down on floured surface. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. Let them cool--rewarm them for serving. The breads will puff up and be lightly browned when they're done. remove from oven. Place 1 cookie sheet on the lowest rack for 5 minutes. Then stir in 5 cups of the flour. place 2 of the circles on each sheet. and let rest for about 30 minutes. add the honey. cover and let rest for about 30 minutes. turning once to coat the top. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. 1 cup at a time. adding the additional cup of flour if the dough gets too sticky. you will bake the remaining Pita. stir and set aside to proof. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty. Using a floured rolling pin. In a large mixing bowl. -.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. shaping each piece into a ball. and the yeast mixture.sentex. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. or freeze them for future use. Knead each ball for 1 or 2 minutes. high heat and remove the first ones to a wire rack to cool.
When dough starts to rise. Turn and cook until light brown.sentex. Repeat with remaining dough. dusting with flour to prevent sticking. Pour oil into wok or medium saucepan to depth of 3 inches. Cover and let rest 15 minutes.Whole Wheat Indian Bread Poori . Transfer to paper towels using slotted spoon. Heat to 375 °F. Mix in buttermilk. gently press in center with back of slotted spoon until bread puffs. Cover.htm[11-Sep-11 02:34:46] . Keep warm while cooking remaining dough. Knead dough on lightly floured surface 2 minutes. Divide dough into 8 pieces.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.Poori . about 20 seconds. dough will sink to bottom. Add 1 dough round to oil. Place on platter and serve immediately. Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/poori. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously with whole wheat flour and roll into 5-inch-diameter circle.
salt and some of the flour.ca/~mec1995/recipes/breads/pulla. Coffee bread from Finland Pulla. Stir to mix. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. about 45 minutes. Makes 1 loaf. 350°F about 30 minutes or until golden brown. Let rise in warm place. Cool. Cover. Knead until dough no longer sticks to sides of bowl. Add cardamom and enough flour to make a soft dough.Pulla. Punch down. Cover. Add butter. Brush with slightly beaten egg. stir until dissolved. Let rise again until doubled in size. Sprinkle with almonds. Braid strands to form a loaf. Add lukewarm milk. Divide into 3 equal parts. 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.html[11-Sep-11 02:34:52] . Beat 1 egg and sugar together. add milk mixture. 85°F until doubled in size. approx. shape each into a long strand.sentex. Return to Bread Recipes http://www. Knead vigorously until thoroughly mixed. Bake in moderate oven.
edu Back to Bread Recipes http://www. 1/4 cup of less should be plenty.berkeley.sentex.. and to her by her mother. but that's what the original recipe calls for. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. but some is necessary) Bake at 350° F.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. Grease three 6x3" loaf pans. Do not be fooled by its simplicity. My girlfriend loves it. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter.ca/~mec1995/recipes/breads/radiobb. Although I don't recommend using that much. so.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. and says the reason she works out is so she can eat it without too much guilt.. you don't need all of it. for 50 minutes Relax..
Cover and let rise again until double in bulk. and the apple pieces. Devide in half. approx. raisins. and lightly knead it again for about 1 minute. Bake at 350 °F for 35 minutes or until done. Cut the apple in little pieces.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.) 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. Punch the dough down. Knead on a floured surface or countertop until smooth for about 10 minutes.sentex. Add the creamed butter/sugar mixture to the flour. Roll each half in a rectangle to fit your bread pan.htm[11-Sep-11 02:35:03] .ca/~mec1995/recipes/breads/raisin-4. Cream the (softened) butter with the sugar. Place each half in a greased and floured loaf pan. Back to Bread Recipes http://www. and yeast with the flour. Add the warm water. Stirr in the currants. 30 minutes. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. Mix the salt. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Remove from pan and cool on wire rack. Put the dough mixture in a lightly greased bowl. add the eggs.
seam sides down. Stir in egg. Cover. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Knead on lightly floured surface until smooth and elastic. Bake at 350 °F. I also started adding half an apple. butter. salt. sugar. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. If you like. roll up tightly as for jelly roll. I found that when using 2 eggs the bread becomes a bit dry the next day. Let cool to room temperature. divide in half. draft free place until doubled in size. Add remaining water. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. let rise again in warm. cut in small pieces. about 1 hour. about 1 hour.sentex. Place. for 35 minutes or until done. mashed potatoes (or applesauce).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.ca/~mec1995/recipes/breads/raisin-5. Roll each half to 12x7 inch rectangle. Place in a greased bowl. raisins. you can substitute with applesauce. Remove dough to lightly floured surface. Remove from pan and cool on wire rack. Gives a nice look to a slice.htm[11-Sep-11 02:35:16] . Sprinkle in the yeast. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. blend well. Cover. The one cup of water changed to 1-1/2 to 2 cups hot tap water. * Use tap-water or water reserved from boiling potatoes. about 6 to 8 minutes. and 2 cups of flour. It is obvious that the apple and egg should be at room temperature. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Works well. turning to grease the top. Back to Bread Recipes http://www. Pinch seams and ends to seal. Beginning at short end of each. stir until disolved. to keep the bread moist. and enough remaining flour to make a soft dough. Punch dough down. let rise in warm and draft free spot until doubled in bulk. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins.
salt.ca/~mec1995/recipes/breads/oatsbred. Beat thoroughly. Back to Bread Recipes Menu Copyright ©1998. Allow to rise until double in bulk.1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk. Cover and let rise until double in bulk. flour. Add cooking oil. then beat thoroughly. and yeast which has been softened in lukewarm water. sirup. Allow to stand 1 hour. Tony van Roon http://www.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Bake in moderate oven (375°F) about 45 minutes. Stir until blended. Pour into well-oiled pan.sentex.htm[11-Sep-11 02:35:23] . Pour over rolled oats.
Cover with napkin and let stand in a warm place until it is twice its original size. add the dough which has fermented. Mix thoroughly with the flour and when lukewarm. Return to Bread Recipes http://www. Knead well. Add two eggs and the orange blossom water. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. orange peel and lemon rind. When the dough is smooth. adding the rest of the milk mixture and two more eggs. chopped 1 candied orange peel. mixing it a little at a time with the flour. Knead. chopped 1 lemon rind. Bake at 400°F for thirty minutes or longer. Make two incisions forming a cross on the top of the ball and place in a floured bowl. Yield: one very large ring or twelve to fifteen servings. cover with napkin and allow it to stand twenty-four hours.Rosca De Reyes Bread Rosca De Reyes. then form into a ball. Shape dough into a large circle with a hole in the center. 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. add citron. Mix butter.html[11-Sep-11 02:35:32] .ca/~mec1995/recipes/breads/rosca. sugar and salt with milk and cook over moderate heat for about two minutes. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Dissolve yeast in lukewarm water and pour into center of mound. sprinkle with sugar and dot with small pieces of additional citron. Place in a greased pan. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Moisten the tope with a brush dipped in remaining egg.sentex. Specialty Bread King's Bread. exclusively for January 6.
H. Elida. Brunk. o Let rise until light. o Bake at 350°F for about 1 hour. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. Back to Bread Recipes Menu Copyright ©1998. VA. o Kneed for 10 to 12 minutes and shape into several loaves. o Then drain off liquid. o Add boiling water and stir until salt has dissolved. Add to it the soda. Tony van Roon http://www. remaining salt and 5 cups of flour. This requires about 1-1/2 hours. o Set mixture in a warm place and let rise until light and full of bubbles. this sponge should be the consistency of cake batter. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. add shortening.sentex.htm[11-Sep-11 02:35:38] . Wayneboro. the sugar and the corn meal over the potatoes. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. Allow mixture to stand at room temperature from noon to the following morning. o Scald milk and cool to lukewarm.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Stir until ingredients are well blended. Mrs. G. Sprinkle 1 tablespoon salt.ca/~mec1995/recipes/breads/saltrb. o Add milk and remaining flour to sponge.
By then it would be light and have a number of small cracks over the surface. Tony van Roon http://www. Test for doneness. Bobbs-Merrill Co. it is useless to proceed as the bread will not rise properly. Rombauer & Becker. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth.ca/~mec1995/recipes/breads/saltcb.sentex.. 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. until it ferments. cover and let rise until it has doubled in bulk. 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. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. it may sour.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. until bubbles work up from the bottom. Preheat the oven to 400°F and bake the bread 10 minutes. Back to Bread Recipes Menu Copyright ©1998. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. in a warm place. Watch it for if it gets too high. If it isn't light in texture. Reduce the heat to 350°F and bake 25 to 30 minutes more. but not stiff. then cool on rack. covered.htm[11-Sep-11 02:35:42] . 90 to 95°F. Keep water warm this full length of time.
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
Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. whisk until the mixture is blended smooth. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. or until a straw inserted into the center comes out clean. and jam in a pan. Stir and bring to a simmer.ca/~mec1995/recipes/breads/sunday. and salt in a large mixing bowl. Back to Bread Recipes Sunday Loaf http://www. Spoon into the loaf pan and bake for about 1 hour 15 minutes. Beat the eggs well in a small bowl. 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. Grease a 9x5x3-inch loaf pan. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. 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. Meanwhile. baking powder.htm[11-Sep-11 02:36:23] . make the glaze by combining the butter. Combine the flour. Strain and then spoon the glaze over the loaf after it has cooled on the rack. continue stirring until dissolved and blended. sugar. add the jam or preserves and milk.sentex. sugar. Cut the butter into small pieces and drop into the flour mixture. Using your fingers or a pastry cutter.
ca/~mec1995/recipes/breads/limpa. Punch down. Shape as desired--oval. knead the dough for about 10 minutes.htm[11-Sep-11 02:36:32] .Swedish Limpa Rye Bread Swedish Limpa Rye Bread Makes about 2 loaves: 1-1/2 cups hot water 2 tablespoons honey 2 tablespoons butter 2 teaspoons salt (optional) 1 package dry yeast 1/2 cup warm water 3 cups rye flour 3 cups unbleached white flour Put the hot water into a mixing bowl. but it looks better if baked as so called free-loaves. On a lightly floured board or countertop. mixing with each addition until all 3 cups are stirred in. then stir in the honey. Bake at 400 °F. Or bake in the normal baking pans if you like. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. round or square--and place on greased baking sheets. Cool on wire racks. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped.sentex. Back to Bread Recipes by Tony van Roon http://www. and salt. Add a bit more white flour if the dough is too sticky. butter. Place in a greased bowl and turn once to coat the top. Cool to lukewarm. Beat well. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. dissolve the yeast in the ½ cup of warm water and add to the first mixture. Then gradually add the white flour to make a soft dough. Stir in the rye flour gradually. In a cup or bowl. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes.
Leave the dough in the bowl and cover the bowl with plastic wrap. Add the flours and butter. If the dough is sticky or too soft. then stir until dissolved.ca/~mec1995/recipes/breads/swed-rye.sentex.Swedish Rye Bread Swedish Rye Bread by Tony van Roon Makes 2 Breads: 3 packages quick dry yeast 2 tablespoons softened butter ½ teaspoon salt 3 cups unbleached white flour 2½ cups fine milled rye flour 1½ cups hot water (about 80 °F) ¼ cup molasses ½ cup sugar 1 tablespoon grated (califorina) orange rind 1 tablespoon fennel seed 1 tablespoon anise seed Put the water in a bowl and add the yeast. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. orange rind and seeds. just leave it out or replace with something you like. Mix all ingredients together until smooth. add a little more flour. Let rest for a minute. Shape the dough into two slightly flattened ovals and put on a greased baking sheet. Knead by your own method or use a dough kneeder. The breads will shrink a little from the sides of the pan when they are done. dusted with cornmeal.htm[11-Sep-11 02:36:38] . Back to Bread Recipes http://www. Make four ¼" deep diagonal cuts in the top of the loaves. Enjoy! NOTE: If you don't like the taste of anise. Stir in the molasses. or sound hollow when you tap on top of the bread. 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). then let rise on a draft free spot for about 45 minutes. sugar. Bake in preheated oven at 375 °F for about 35 minutes.
baking soda and baking powder. Blend only until mixed.ca/~mec1995/recipes/breads/texmex. pepper. •2 Place mixture in a 10-inch greased baking pan. do not overmix. flour.html[11-Sep-11 02:36:48] . salt. Return to Bread Recipes http://www. Bake in an iron skillet if you have one.sentex. shredded Method: •1 Combine the cornmeal. sugar.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. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. Combine the remaining ingredients and add to the first mixture.
. 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.html[11-Sep-11 02:37:04] . Add ingredients in order given. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/raisin6..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.
If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Knead for 10 minutes on low speed. and oil. Cover and let rise in a warm place until the dough has increased by one-third in bulk. honey. Lightly oil hands and counter top and mold dough into 4 loaves.sentex. bake for 40 to 45 minutes or until loaves test done. Preheat oven to 350 degrees F.100% Whole Wheat Bread 100% Whole Wheat Bread. Remove the breads from pans when they're done and cool on wire racks. Add the remaining 5 to 6 cups of flour. until the dough is the consistency of cookie dough. #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. If you're kneading the bread by hand the dough has to be double. Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/wwbread. Sprinkle the yeast on top. Blend in mixer on low speed until thoroughly mixed. 1 cup at a time. Do NOT stir! Set aside. When dough has increased by one-third (or double if kneaded by hand). Put into 4 large breadpans that have been greased with a solid shortening. Add the yeast mixture. combine 7 cups of the flour with the salt.htm[11-Sep-11 02:37:20] . water. In a mixer bowl. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer.
cover and place in a warm spot to rise double in bulk for about 1 hour. Bread will sound hollow when tapped with fingers. Beat with a whisk. Add enough flour to make a soft. or mixer. I put a cup with water in the back corner of the oven which really helps the baking process. Let cool to lukewarm. cover with a towel. Back to Bread Recipes http://www.htm[11-Sep-11 02:37:56] . and most others. Turn out onto a lightly floured surface and knead for about 10 minutes. Add the yeast mixture. and 4 cups of flour. punch down. This recipe was original posted with two large eggs and I have modified it for 1 small egg. (cover with aluminum foil the last 10 minutes to prevent burning).sentex. milk. Remove the breads from pans when they're done and cool on wire racks. Tip: With all bread baking. egg. Place the dough in a greased bowl. and salt. Place in greased bread pans.Whole Wheat Bread II Whole Wheat Bread. I use the regular 2% kind. * Modified for regular milk from non-fat dry milk. put butter or oil. Preheat oven to 400 °F. spoon. especially electric ovens.ca/~mec1995/recipes/breads/wwbread2. Then bake for about 35 minutes or until done. workable dough. Add the boiling water and stir. and knead for a about 2 minutes. Set aside to proof. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). In a large bowl. Then divide in half and form 2 loaves. Cover with the bowl and let it rest for 10 minutes. molasses. Turn out onto floured surface. ** This bread. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. turn once to cover the top. #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. can be made without egg.
dark brown sugar (1/2 cup) 150 gram . Proof the yeast first: 1 cup water. Wash the raisins and the currants and let it soak in hot water for 10 minutes. It also keeps in the refrigerator for about a year. Then drain and dry everything with tea towels or paper towels and set aside. If not. If the yeast is foaming you can proceed with the recipe.htm[11-Sep-11 02:38:21] . by Tony van Roon Makes 1 very large. So. If you don't have lemon-rind you can leave it out.yellow (golden) raisins 50 gram .salt (1/4 tsp) 100 gram . seedless (about 1-1/2 cups) 50 gram . like cranberry. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. 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.REAL (no-salt) butter 150 ml . I find it much easier to work with. instead) 1 lemon .Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) . etc. Neither I or my family like fruitmix so we never use it. (about 1 cup) 200 gram .grated rind from 1 lemon 1 egg . Heat the water to about 100 °F.2% warm milk (about 4 oz.currants. 2 TBSP white sugar.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. cranberry. or 1-1/2 cups) 150 gram .all purpose white flour.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . http://www. quick-dry-yeast is in. your yeast is no longer good and needs to be replaced.Christmas Bread(English) Family recipe since 1975. Substitute the 50 grams fruitmix for something else of your choice. or orange. apple. Dissolve the sugar into the warm water. I use chopped up apple myself because it keeps the bread moist after baking.raisins (Thompson). or 2 large loaves 150 grams is approximately 1 cup 500 gram .ca/~mec1995/recipes/breads/stolle.Kerst Stol(Dutch) .large 8 gram . don't worry about it. and the 25 grams yeast (3 packages).sentex. sifted (about 3-1/2 cups) 25 gram .fruitmix (optional) (use apple.
try to make the almond paste yourself instead of the store bought crap. A bit thicker is okay but not thinner or the dough mixture will not rise properly. add the egg and yeast mixture.htm[11-Sep-11 02:38:21] . don't worry about it). Starting in the middle of the flour. (NOTE: it is difficult to really specify. it is the only way to 'feel' the consistency of almond paste. how much almond past to use. in grams. Don't make it too dry. 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.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). 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. Flatten the dough to an oval shape and about 1 inch thickness. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. A bit sticky is fine. raisins.) Moisten the edges of the oval shaped dough with a bit of water or milk. Let it rise again on a draft-free spot for another 45 minutes. Add more milk (or flour) as needed. Unless a real dough-kneader is used (like KitchenAid). 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.sentex. mix the dough preferable by hand. Optional: (Instead of brushing with water and melted butter) before baking. and the optional fruitmix. A couple of minutes before the end of the baking time brush the top with water. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. lemon rind. Then bake as stated above. 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. 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. Put the second rack with the bread just below the middle of the oven. Knead until the dough feels smooth. Mix the dough with the currants. Use whatever amount you feel is right for your bread or about 1-inch diameter. About 10 minutes before serving. It is really easy. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). the lemon rind and halve of the lemon juice. and bake for another 10 minutes.ca/~mec1995/recipes/breads/stolle. Or use this as a base to make Marzipain. Bake with the top of the bread just below the middle of the oven (if possible. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. Add the egg. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. 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. This recipe is for one large bread or two smaller ones. brown sugar (you can use white sugar if you wish). if not. fluffy and not too sticky. Mix it using your hand. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Let it rest for about http://www. and lemon rind in a large bowl. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. If you can. Mix the sifted flour with the salt. After the 20 minutes. Almond Paste: Also an old family recipe. Mix thoroughly with the sugar.
Weinacht Stolle (Christmas Bread) 10 minutes. 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. 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. Just add 1 spoon at a time until the paste is firm. so watch it! Give the sugar another 10 minutes to absorb the fluids. by Tony van Roon http://www.sentex.Traditional family recipe. dry is good but not so dry that it crumbles and not stick together. Then start kneading it again with your hand until it is firm. However. This will happen faster than you think. If you have almond paste leftover. Personally. Back to Bread Recipes Copyright © 1975 . and by family tradition.ca/~mec1995/recipes/breads/stolle.htm[11-Sep-11 02:38:21] . Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). if you 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. use it to make Marzipain. Don't make the mixture too wet with the lemon juice.
Cover with damp towel and let rise in warm draft-free area until doubled in volume. Cool on racks before serving. about 2 hours. spacing 3 inches apart. Add remaining water. Divide into 12 pieces. This gives the loaves a firm crust. Back to Bread Recipes Menu Copyright ©1998. Let rise at room temperature 8 hours. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. about 3 minutes. Pinch seams to seal. Arrange seam side down on prepared sheets. turning to coat entire surface. about 8 minutes. Grease baking sheets and sprinkle with cornmeal. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. Pat each into 4x7-inch rectangle.) Grease large bowl and add dough. Let rise until almost doubled in volume. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. stir to dissolve. Punch dough down and knead on lightly floured surface until smooth. Preheat oven to 475°F. then drain it and put it in the oven with the bread to create steam. Roll up jelly roll fashion. Return to greased bowl. Mix until smooth and elastic. Brush with egg glaze. Tony van Roon http://www. starting at one long side.sentex. Cover with damp towel. Bake 10 minutes. about 2 minutes.htm[11-Sep-11 02:38:25] . Punchy dough down and knead on lightly floured surface until smooth.ca/~mec1995/recipes/breads/fr1-bred. about 35 minutes. Remove brick from water and place in oven. about 2 minutes." Makes 12 small loaves 1 3 8 1 1 envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight. Let stand 5 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Make 3 diagonal slashes in loaves. adding more flour if necessary.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. 4 cups flour and salt and beat until smooth. about 45 minutes. turning to coat surface. (Dough can also be mixed and kneaded by hand.
Turn dough out onto a lightly floured board and divide it in half. Before shaping the loaves. Add more flour until a stiff dough is formed. then knead each piece well until all the air bubbles have been worked out. Cover and set aside until it foams and doubles in volume.htm[11-Sep-11 02:38:28] . until doubled in bulk (about 1 hour). cool on wire racks. Before putting the loaves in the oven. Cover with a piece of butter wax paper. In a large mixing bowl.sentex. Shape the dough into a ball and place in a warm. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. Cover mixture and let stand for a few 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.ca/~mec1995/recipes/breads/raisin-1. pour in 1-1/2 cups of tepid water. using only enough additional flour to knead into the dough if it becomes too sticky. When done. slash each one diagonally 1/4 inch deep about 2 inches apart. mixing well after each addition. Bake for about 40 to 45 minutes for crusty loaves. Cover lightly with a towel and set aside in a warm place. tapering at the ends. about 8 to 10 minutes. then add the honey and salt. Turn out onto a lightly floured board. and beat in 2 cups of the flour.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. add 1/2 cup of the drained raisins to each of the balls. Back to Bread Recipes http://www. until the dough is smooth and elastic. Add 1/2 teaspoon of honey and stir. Knead well. Add the foaming yeast mixture. greased bowl. Now shape into 2 long loaves. Preheat oven to 350 °F. golden brown crust. kneading them right into the dough. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). free from drafts.
salt.ca/~mec1995/recipes/breads/corn9. Mix sugar with beaten eggs. Return to Bread Recipes Menu http://www. Add melted butter and milk. 450 °F. Sift the flour.sentex. baking powder and cornmeal together.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F.htm[11-Sep-11 02:40:35] . oven. Beat-up very quickly and bake in a large buttered pan in a very hot.
Bake for 1 hour at 325°F. Tony van Roon http://www. Fold in the nuts. oil. Serve cold with cream cheese. and eggs. Stir the flour and sugar together and mix with the bananas. lightly beaten cup walnuts (optional) Mash the bananas with a fork.ca/~mec1995/recipes/breads/fiddles. Pour into a greased and floured loaf pan. until golden brown.sentex. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:40:40] . if desired.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs.
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. Let cool before using.sentex. Method for the Filling: 1) In a large skillet. then from the bottom to center. 5) Roll up the filling covered dough from the bottom like a jelly roll. Now spread the filling over the rectangular piece of dough and evenly spread the filling. Fold dough from top to center. Bake in a 325 degree oven for 20 . 2) In a large bowl. 4) To this mixture add flour and knead the dough. yeast and butter.ca/~mec1995/recipes/breads/gatah. lubricate hands with a little butter or oil. then place on a cookie sheet. Add sugars. walnuts. Let the dough rise covered for about 30 minutes. With a sharp knife. cut the roll into 1-1/2 inch rounds. Armenian Sweet Rolls Gatah. Take off heat and let cool for about 5 minutes. 3) Add warmed milk. mix together eggs and 3/4 cup sugar. Return to Bread Recipes http://www. Cover and let rise for about 90 minutes. Mix in well. Roll out each ball fairly thin and brush with melted butter. Press down on rounds and flatten to about 3/4 inch. If dough is sticky. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl.html[11-Sep-11 02:40:49] . When dough is smooth. melt the butter and then add the flour. orange zest and raisins. Now taking the first strip. top to center and bottom to center. 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].Gatah. and then fold again. While stirring continually allow it to brown just slightly. roll out until it is just under the size of a cookie sheet. Brush with butter again. divide evenly into six balls. cinnamon.25 minutes or until just golden brown. Brush the tops with melted butter and sprinkle with sesame seeds. Place aside and repeat with all six balls.
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