Bread Machine Recipes

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

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-bread.htm[11-Sep-11 02:19:16]

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

http://www.sentex.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34]

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

http://www.sentex.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34]

Light setting (or the equivalent setting for your machine). 1-1/2 cups 1-1/2 cups 1-1/2 tsp. 1/2 tsp.ca/~mec1995/recipes/bm-bread/broden. Select Basic Wheat cycle. 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. 2/3 tsp. Push Start. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle. try toasting it. 1/4 tsp. This bread tastes best when served warm. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Sprinkle a little cornmeal on the dough after the second rising. 1/3 tsp. Select: Sweet or Basic Medium cycle. Medium 1 cup 1-1/2 tbs. Raisin Bread Cycle.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins.htm[11-Sep-11 02:19:34] . slice and toast for a real treat in the morning. 1-1/2 tbs. Cool. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www.sentex. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. 1/3 tsp. Large 1-1/3 cups 2 tbs. 1/2 med. 1/2 tsp. so a little flour may have to be added to adjust the consistency. 1 cup 1 cup 1 tsp. 3 cups 1-1/2 tsp. If any is left over and gets cold. Apples add moisture to the dough.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 2 cups 2 cups 2 tsp. May 1996 . April 1996 .Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 2 tbs.

Feb. loaf) This is a delicious and moist bread. 1996 . with a great aroma. 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:.LIGHT BAKE Note#2: all ingredients at room temp. softened 3-1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast or 2-1/2 tsp bread machine yeast 1-1/4 cups mixed dried fruit 1/2 cup chopped nuts Note #1: Add the fruit and nuts 15 minutes after you press the START button. If too dry. but more important a great taste.Bread Recipes for the Breadmachine March 1996 . 1-1/3 cups water 2 tablespoons butter or margarine. check mixture. add additional flour. Note #2: Moisture in dried fruit varies.. James wrote: This is one of my favorite. so 10 to 15 minutes after adding the fruit.Honey and Oats Bread (Makes 1-1/2 lb. 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. and milk at 75-85 °F.sentex. The acid in the buttermilk also retards the growth of mold.Buttermilk Cheese Bread (Makes 1-1/2 lb. 1996 . so it keeps well. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. James Patelli (jpatelli@digital. Back to the Kitchen http://www. Jan. add 1 or 2 tablespoons water. loaf) This recipe was sent to us by.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34] . loaf) Do not use timer with this recipe.Mixed Fruit Bread (Makes 1-1/2 lb.net). If too wet.

2003 http://www.htm[11-Sep-11 02:19:40] . This recipe was overhauled and revamped on 9-20-2003.ca/~mec1995/recipes/bm-bread/bm-egg. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. Add ingredients to the bread machine pan in the order suggested by the manufacturer. use the California type oranges. For a refreshing hint of citrus. Same for the 1 pound variety although I don't have a picture. add 1 tablespoon of finely shredded lemon or orange peel with the flour. In regards to the orange. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. The milk was preheated a bit to make the dough rise better and bigger. I owe it all to my sister-in-law.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.sentex. Remove bread from pan. 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. Bing van Kampen. the 1-1/2 pound version turned out quite well. medium/normal crust color setting. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). 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. For best results. cool on wire-rack. Recommended cycle: Basic/white bread cycle.

Add ingredients to the bread machine pan in the order suggested by the manufacturer. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. Gluten is available in the health food store or if lucky in your local supermarket. which comes in handy when making whole grain breads. light or medium/normal crust color setting.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. The time-bake feature can be used. If your machine lacks this cycle. and structure. If you like. substitute dill or fennel seed for the carway seed. See adding gluten tip below. Remove bread from pan. texture. Back to Bread-Machine Recipes http://www.5 pound recipes. (If basic/white bread setting is used. 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. and rye bread recipes to improve loaf height.htm[11-Sep-11 02:19:46] . try adding gluten to whole wheat.ca/~mec1995/recipes/bm-bread/bm-rye. whole grain. Use 1 tablespoon gluten for both the 1-pound and 1. add 1 tablespoon gluten to either size recipe.sentex. cool on wire-rack. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle.

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. It will start to rise. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too soft of sticky. If dough is too stiff or dry.htm[11-Sep-11 02:19:50] . if should form a soft. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. smooth ball around the blade. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. -Before trying the timed baked feature. Time-bake feature can be used. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. if necessary add enough water to get the desired consistency before measuring. -To assure accuracy. add additional liquid. If dough is too dry of stiff or too soft or slack. measure the starter while it's chilled.) Recommended cycle: Basic/white bread cycle. 1 teaspoon at a time. 1 teaspoon at a time.ca/~mec1995/recipes/bm-bread/bm-sbred. until dough is of the right consistency.sentex. medium/normal color setting. then let it come to room temperature before using it. adding the yogurt with the milk. add additional bread flour. (Yogurts vary in moisture content. Back to Bread Machine Recipes http://www.see Adjusting Dough Consistency tip below.

San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. smooth ball around the blade. medium/normal color setting.see Adjusting Dough Consistency tip below. until dough is of the right consistency. if should form a soft. 1 teaspoon at a time. add additional bread flour.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 -. adding sourdough starter with the yeast. Back to Bread-Machine Recipes http://www. If dough is too stiff or dry.) Recommended cycle: Basic/white or French bread cycle.ca/~mec1995/recipes/bm-bread/bm-sdb.sentex. Adjust dough consistency -. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid. If dough is too soft of sticky. 1 teaspoon at a time.htm[11-Sep-11 02:19:57] .

Adjust dough consistency -. knead in additional flour to make dough easy to handle. Roll or press to fit into prepared pan(s). Baking time will vary with the pizza-size and selected toppings. Bake at 425°F for 20 to 25 minutes or until done.sentex.htm[11-Sep-11 02:20:04] .ca/~mec1995/recipes/bm-bread/bm-bpizz. When cycle is complete.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. sprinkle lightly with cornmeal. Back to Bread-Machine Recipes http://www. remove dough to lightly floured surface. and mozzarella and cheddar cheese mix. Lightly oil the pizza pan(s).(see Adjusting Dough Consistency tip below). Add pineapple to make it 'Hawaiian'. tomato. mushroom. Here is my favorite combo: red or yellow pepper. 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. If necessary. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Recommended cycle: Dough/manual cycle. red onion.

Braid by bringing left rope under center rope.Basic Bread Machine Add water. Repeat to end. sugar. let rise in warm. roll into 12" ropes.) Remove from sheet and cool on wire rack. Place ropes on greased baking sheet. Pinch ends to seal. After bread has baked at 375 °F oven for 15 minutes. Bring right rope under new center rope. one about 2/3 of the dough. Sprinkle with poppy seeds or sesame seeds if desired. the other about 1/3 of the dough. let rise in warm. roll into 14" ropes. Divide dough into two pieces. braid. Braid by bringing left rope under center rope. lay it down. braid. Divide dough into two pieces. When cycle is complete. Bring right rope under new center rope. (Total baking time approximately 25-30 minutes. egg. When cycle is complete. Remove to rack and cool when done. knead in enough flour to make bread easy to handle.sentex. one about 2/3 of the dough. Lightly beat egg yolk and one tablespoon of water.ca/~mec1995/recipes/bm-bread/bm-chall. cover loosely with foil to prevent excess browning. Pinch ends to seal. If necessary. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Divide the larger piece into 3 equal pieces.htm[11-Sep-11 02:20:13] . lay it down. lay it down. Place smaller braid on top of larger braid. Place ropes on greased baking sheet. Select Sweet Bread cycle. Lightly beat egg http://www. Divide remaining piece into 3 equal pieces. lay it down.tastes like cake by Dick Hanson Ingredients -. Repeat to end. Divide the larger piece into 3 equal pieces. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. 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 -. Divide remaining piece into 3 equal pieces. roll into 14" ropes.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. Select dough/manual cycle. Pinch ends firmly to seal and to secure to large braid. remove dough to a lightly floured surface. Cover with damp towel. Pinch ends firmly to seal and to secure to large braid. Cover with damp towel. roll into 12" ropes. Place smaller braid on top of larger braid.Challah for the Breadmachine Challah -. the other about 1/3 of the dough. draft-free place until almost doubled in size. brush over braids. 15-20 minutes. margarine. remove dough to a lightly floured surface. knead in enough flour to make bread easy to handle. If necessary. draft-free place until almost doubled in size. salt and yeast to bread machine in order recommended by manufacturer. Select dough/manual cycle. flour. 15-20 minutes.

cover loosely with foil to prevent excess browning. Remove from sheet and cool on wire rack. Total baking time approximately 25-30 minutes.htm[11-Sep-11 02:20:13] . brush over braids. After bread has baked at 375 °F oven for 15 minutes.sentex. Sprinkle with poppy seeds or sesame seeds if desired. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid).ca/~mec1995/recipes/bm-bread/bm-chall.Challah for the Breadmachine yolk and one tablespoon of water. Back to Bread-Machine Recipes http://www.

total carbohydrate 32g. add additional liquid. Add ingredients to the bread machine pan in the order suggested by the manufacturer.sentex. saturated fat 1g. If dough is too soft of sticky. light or medium/normal crust color setting. fruity flavor to this tender nut loaf.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart.htm[11-Sep-11 02:20:23] . recipe): calories 194. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. Back to Bread-Machine Recipes http://www. If dough is too stiff or dry. total fat 4g. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. 1 teaspoon at a time. Stir a couple of times and check often or they will burn. protein 7g. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. Remove bread from pan. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer.ca/~mec1995/recipes/bm-bread/bm-chery. cholesterol 22mg. 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. until dough is of the right consistency. 1 pound loaf Ingredients 1-1/2 pound loaf ------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons 1 tablespoon Butter or margarine 1-1/2 tablespoon 1 Large egg 1 1 tablespoon Sugar 4 teaspoons 1/3 cup Dried red cherries 1/2 cup 1/4 cup Slivered Almonds. Adjust dough consistency -. add additional bread flour. smooth ball around the blade.(see Adjusting Dough Consistency tip below). sodium 223mg. cool on wire-rack. Nutritional information per serving (1/12 of 1 1/2-lb. dietary fiber 2g. if should form a soft.

htm[11-Sep-11 02:20:31] . 4g fat. 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. Do not add flour.) Sun-Maid Growers of California HTML Copyright © 1996 . Remove baked bread from pan and cool on wire rack. 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.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. adding ingredients to bread machine pan in the order recommended by the manufacturer.sentex. as the bread will become tough. (Each one pound loaf makes 8 servings. warm butter or margarine. 2g dietary fiber. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 47g carbohydrate. 340mg sodium. This is supposed to be a soft and sticky dough. Select Sweet or Basic/White cycle. cut-up egg.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Use Light or Medium crust color.ca/~mec1995/recipes/bm-bread/cinnamon. 2mg iron. PER SERVING: 250 calories. 7g protein.Sun-Maid Growers of California .

] Beginning at long end. devide dough in half and roll each half into a 10x8 inch rectangle. roll up tightly as you do for a yelly roll. draft-free place until almost doubled in size.sentex. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. about 10 to 15 minutes. chewy bread to serve with soup. this is optional. or pasta. Taper ends by gently rolling back and forth. When cycle is complete.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. Cycle: Use the dough/manual cycle. Cover and let rise in warm. [For 1½ pound recipe. brush some of the egg-white mixture over top of each loaf. This will give it the traditional 'shine' on the Classic French Bread(s). knead in enough flur to make dough easy to handle. Pinch the seams and ends to seal. stew.htm[11-Sep-11 02:20:38] . 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. With a sharp knife. If necessary. (For even browning when baking two loaves. Lightly brush each loaf with the vegetable oil.ca/~mec1995/recipes/bm-bread/bm-frenc. cool on wire rack. Brush again with remaining egg white mixture. switch positions of sheets halfway through baking). Roll dough into a 15x10 inch rectangle. Bread-Machine Recipes http://www. Lightly beat egg white and 1 tablespoon water. remove dough from machine to a lightly floured surface. salt. and yeast to bread machine pan in the order suggested by manufacturer. Place each loaf. To give it an Italian flair. Select dough/manual cycle. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. Ofcourse. seam side down. on a greased baking or cookie sheet sprinkled with cornmeal. bread flour. Remove the bread(s) from the sheet(s). Bake at 375°F for 20 minutes.

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. Bread-Machine Recipes http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional liquid. Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too stiff or dry. Recommended cycle: Basic/white bread cycle. improves loaf height. until dough is of the right consistency.ca/~mec1995/recipes/bm-bread/bm-muffi. a protein product from flour. Adjust dough consistency -. smooth ball around the blade. add additional bread flour. it can be found in health food stores and maybe your local supermarket. 1 teaspoon at a time. texture and structure.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. If dough is too soft of sticky.htm[11-Sep-11 02:21:31] .(see Adjusting Dough Consistency tip below). Using Gluten: Gluten. medium/normal crust color setting. Remove bread from pan. if should form a soft. 1 teaspoon at a time. cool on wire-rack.sentex.

add additional liquid. Bread-Machine Recipes http://www. If dough is too soft of sticky. 1 teaspoon at a time. if should form a soft. 1 teaspoon at a time. until dough is of the right consistency. Adjust dough consistency -.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. medium/normal crust color setting. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. smooth ball around the blade.sentex. add additional bread flour. Remove bread from pan. cool on wire-rack. If dough is too stiff or dry. Add ingredients to the bread machine pan in the order suggested by the manufacturer.htm[11-Sep-11 02:21:39] .(see Adjusting Dough Consistency tip below). Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle.ca/~mec1995/recipes/bm-bread/bm-white.

5g protein. Place on cookie sheet. Lightly grease a large cookie sheet. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. PER SERVING: 195 calories. Using the handle of a wooden spoon or your fingertips. 295mg sodium.) Sun-Maid Growers of California .htm[11-Sep-11 02:21:46] . Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Bake for 18 to 25 minutes or until lightly browned. make indentations in top of dough.ca/~mec1995/recipes/bm-bread/focaccia. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends.HTML Copyright © 1996 . (Each one pound loaf makes 8 servings. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. 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. adding ingredients to bread machine pan in the order recommended by the manufacturer. Heat oven to 400 °F. 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.Sun-Maid Growers of California . Cut into wedges.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. 2mg iron. 35g carbohydrate. 4g fat. 2g dietary fiber.sentex. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. Select Dough/Manual cycle.

sentex. For the first 5 minutes or so of the mixing cycle. 1 Bread Machine recipe Ingredients: • 1-3/4 cups buttermilk • 1 tsp vinegar • 4 egg whites • 2 cups brown or white rice flour • 1-1/4 cups tapioca flour • 1-1/2 tsp dark brown sugar • 3-1/2 tsp xanthum gum • 1/2 to 1-1/2 tsp salt to taste • 4-1/2 tsp active dry yeast Method: • Use machine's rapid-bake setting in making this loaf. scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.Gluten-free bread. 1 Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1. Return to Bread Machine Recipes http://www.html[11-Sep-11 02:21:58] .

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.sentex. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice. Return to Bread Machine Recipes http://www. 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. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.html[11-Sep-11 02:22:03] . It freezes well.ca/~mec1995/recipes/bm-bread/glufree2.

Freezes very well. Spread the rest of the melted butter onto the dough. Cut into 1 inch slices and place in pie plates. Sprinkle cinnamon over the dough. Remove and roll out onto a floured surface in a rectangle shape. Back to the Kitchen http://www.ca/~mec1995/recipes/bm-bread/rolls-2. Roll up the dough length wise to make a long rope. oven till golden brown on top. Bake in 350° F. Cover and let rise for about 2 hours.htm[11-Sep-11 02:22:08] . 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. Cool. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper.sentex. Sprinkle brown sugar in each pie plate and over the dough.Cinnamon Rolls Opa's Cinnamon Rolls for the Bread Machine by Tony van Roon Opa's Cinnamon Rolls for the Breadmachine ================================================================================ Preheat oven to 350° F. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Serve warm with butter.

medium/normal crust color setting.sentex. 1 teaspoon at a time. smooth ball around the blade. if should form a soft. 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. add additional liquid. If dough is too soft of sticky.(see Adjusting Dough Consistency tip below). Back to Bread-Machine Recipes http://www. until dough is of the right consistency.htm[11-Sep-11 02:22:12] . Recommended cycle: Basic/white bread cycle. cool on wire-rack. Herb used is 'Spice Islands Italian Herb Seasoning'. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -. If dough is too stiff or dry. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-herb. 1 teaspoon at a time. Remove bread from pan.

Back to Bread-Machine Recipes http://www. Adjust dough consistency -. sprinkle lightly with cornmeal. knead in additional flour to make dough easy to handle. Recommended cycle: Dough/manual cycle.ca/~mec1995/recipes/bm-bread/bm-mpizz.htm[11-Sep-11 02:22:22] . Add ingredients to the bread machine pan in the order suggested by the manufacturer. Roll or press to fit into prepared pan(s).(see Adjusting Dough Consistency tip below). ----------------------------------------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. When cycle is complete. remove dough to lightly floured surface. Bake at 400°F for 20 to 30 minutes or until done. Baking time will vary with the pizza-size and selected toppings. Lightly oil the pizza pan(s). Dough can be prepared in 1 1/2 and 2 pound machines.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. If necessary.sentex.

Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). 230mg sodium. 2g dietary fiber. 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.) Sun-Maid Growers of California -.HTML Copyright © 1996 . 2mg iron. toasted cornmeal wheat germ. adding ingredients to bread machine pan in the order recommended by the manufacturer. Note: This is a heavy. California This is a low-rising. M easure carefully.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. 41g carbohydrate. Remove baked bread from pan and cool on wire rack. warm vegetable oil honey bread flour whole wheat flour quick oatmeal. If you prefer a higher-volume.sentex. dense lower-rising loaf of bread.htm[11-Sep-11 02:22:34] . Select Sweet or Basic/White cycle. lighter bread. (Each one pound loaf makes 8 servings. PER SERVING: 205 calories.ca/~mec1995/recipes/bm-bread/multi. 6g protein. 3g fat. toasted powdered dry milk salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup plus 2 tablespoons 2 tablespoons 3 tablespoons 2 cups 3/4 cup 1/3 cup 2 tablespoons 2 tablespoons 2 tablespoons 1 1/4 teaspoons 2 1/4 teaspoons 1 cup Use Light or Medium crust color.

2g fat.htm[11-Sep-11 02:22:39] .) Sun-Maid Growers of California. PER SERVING: 195 calories. 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 3/4 cups 1/2 cup 1 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water vegetable oil dark molasses bread flour whole wheat flour salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 2 tablespoons 3 tablespoons 2 1/2 cups 3/4 cup 1 1/2 teaspoons 2 teaspoons 1 cup M easure carefully.sentex. 5g protein. 2g dietary fiber. This bread will soon become one of your favorites. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. (Each one pound loaf makes 8 servings. Remove baked bread from pan and cool on wire rack. 40g carbohydrate.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats.Sun-Maid Growers of California .ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. HTML Copyright © 1996 . 300mg sodium.ca/~mec1995/recipes/bm-bread/molasses. Use Light or Medium crust color. 3mg iron. Select Sweet or Basic/White cycle. adding ingredients to bread machine pan in the order recommended by the manufacturer.

Back to Bread-Machine Recipes http://www. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer. cool on wire rack. Select dough/manual cycle.sentex. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water.htm[11-Sep-11 02:22:45] .ca/~mec1995/recipes/bm-bread/bm-pump. Remove bread from pan.

Add water. let rise in warm place until light and doubled in size. Cover. Divide dough in half. warm water (120-130 deg) 2 T. 1 T.ca/~mec1995/recipes/bm-bread/fauxbred. With a sharp knife. In a small bowl. Heat oven to 375 °F. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. blend well. you don't get the complexity of flavor as with a culture. and brush with egg white mixture. sugar 2 T. Back to Sourdough Menu http://www. Sprinkle with seeds. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). cover loosely with plastic wrap. This bread is great. On floured surface. wheat germ 1 c. salt 1/2 t. room temp. but that's life. make 5 (1/4" deep) diagonal slashes on top of each loaf. dairy sour cream.net. ginger 2 pkgs. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well.you get the sour taste and a very crusty bread without the fuss.htm[11-Sep-11 02:22:55] . and form into 2 oblong loaves. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. Oh sure. Comments or questions? Write to me at sue@interport. about 15 minutes. flour 1 c. poppy or sesame seeds In a large bowl. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. Place dough in greased bowl. Immediately remove from cookie sheet. Bake 25 minutes. beat 3 minutes at medium speed. Bake an additional 5-10 minutes. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. water 2 t. Remove bread from oven. sour cream and vinegar to flour mixture Blend at low speed until moistened.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). and next 4 ingredients. I haven't tried it yet.sentex. vinegar 2 t. eat egg white and water. Place on greased cookie sheet. flour. combine 1-1/2 c. about 5 minutes.

5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. 1994) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bread Machine Version (conventional instructions follow) Ingredient small loaf distilled white vinegar 1 tsp milk 2/3 c brown sugar 2 T whole egg 1 egg white 0 unsalted butter 4 T salt 1/2 tsp molasses 2 T bread flour 2 c baking soda pinch caraway seeds 1 tsp active dry yeast 1. This bread rises more slowly than other breads in the machine. until the mixture thickens. Rosenberg. HarperCollins Books. if using.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. 2.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. which typically takes less liquids than other machines. Stir in brown sugar and yeast. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. Add egg and. Let stand about 30 min.ca/~mec1995/recipes/bm-bread/welsh.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. I soften/partially melt the butter (or margarine. Sanyo.5 tsp raisins 3/4 c large loaf 1.htm[11-Sep-11 02:23:11] . till foamy. Heat milk to 105-115°F.sentex. let stand about five minutes. 3. which is what I really use) in the microwave before adding. Add ingredients (except raisins) but including the vinegar and milk. 3. === Notes === *TM indicates amounts I used for the Toastmaster. http://www. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Manual Version (courtesy of Mimi Hiller) Ingredient milk brown sugar active dry yeast whole egg egg white unsalted butter distilled white vinegar salt molasses bread flour baking soda caraway seeds raisins small loaf 2/3 c 2 T 1.5 tsp 1 c 1. egg white. 4. Slashing the top before baking seems to help.5 tsp 2-1/4 tsp 1 c 1. Stir the vinegar into the milk. The surface seems to dry out during the rising. At the beeper (or at the end of the first kneading in the Panasonic. or after 40 min from "start" for Toastmaster) add the raisins. and National.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. 2.

19. 20. salt. turn out on floured board and knead again. The bread is done when it sounds hollow when tapped on top. bake in a preheated 350°F oven for about 40 minutes. incorporating only enough flour to make the dough lose its stickiness. 7. Drain raisins well. 12. Beat on low one minute. Form the dough into a ball and place in a greased bowl. about two minutes. Add raisins to dough. with mixer on low. While this is beating. plump raisins in enough boiling water to cover. 21. 5. 6. and molasses. add to milk with vinegar. baking soda. Beat about 5 minutes. Melt butter. about 45 minutes to an hour. 17. 8.htm[11-Sep-11 02:23:11] . Add the rest of the flour. Beat another 5 minutes. Form into loaf and place in loaf pan (or pans). 15. 18. Add 2 cups of flour. 9. 10. When dough has doubled in size. till thick. Cover and set the bowl in a warm place to rise. Cover and let rise again.ca/~mec1995/recipes/bm-bread/welsh. just long enough to incorporate them. 11.net Back to Bread-Machine Recipe http://www. then beat on medium with dough hook for 7 minutes. Remove dough to floured board and knead till smooth.Welsh Bread 4. about 1¼ to 2 hours. When dough has doubled. Comments or questions? Write to me at sue@interport. ¼ cup at a time. Beat on medium about two minutes.sentex. 13. 16. and caraway seeds. 14.

adjust dough consistency -. if should form a soft.sentex.ca/~mec1995/recipes/bm-bread/bm-sour. add additional bread flour. If dough is too soft of sticky. add additional liquid. 1 teaspoon at a time. medium/normal color setting. smooth ball around the blade. http://www. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time.htm[11-Sep-11 02:23:21] . If dough is too dry of stiff or too soft or slack. until dough is of the right consistency.see Adjusting Dough Consistency tip below. (Yogurts vary in moisture content.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer. If dough is too stiff or dry.) Recommended cycle: Basic/white bread cycle. adding the yogurt with the milk.

Cover loosely. 12 to 24 hours. 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. Cover tightly.sentex. about 2 to 4 days. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. refrigerate until ready for use. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. Beat until smooth. Back to Bread-Machine Recipes http://www. combine flour and yeast.htm[11-Sep-11 02:23:28] . let stand in a warm place until bubbly and sour smelling. 1 tablespoon of flour and 1 tablespoon lukewarm water. To keep this starter alive. Gradually add water to dry ingredients and beat until smooth.) In a 2-quart or larger container. Beat until smooth. Use or cover tightly and refrigerate until ready to use.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. Refrigerate until needed. stir in once-a-week. Cover loosely and let stand until bubbly. Cover loosely and let stand until bubbly.ca/~mec1995/recipes/bm-bread/bm-start.

cool on wire-rack. Back to Bread-Machine Recipes http://www. or as desired. 1 teaspoon at a time. If dough is too soft of sticky. one-half egg is equivalent to 2 tablespoons. lightly beat egg before measuring. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Remove bread from pan. add additional liquid. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. To measure 1/2 an egg. if should form a soft. If dough is too stiff or dry. add additional bread flour. Recommended cycle: Basic/white bread cycle.ca/~mec1995/recipes/bm-bread/bm-orang. until dough is of the right consistency. smooth ball around the blade.htm[11-Sep-11 02:25:19] .(see Adjusting Dough Consistency tip below). Adjust dough consistency -.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. light or medium/normal crust color setting.sentex. adding the Orange Juice Concentrate with the liquid.

o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.. Add ingredients in order given.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine.htm[11-Sep-11 02:25:33] .ca/~mec1995/recipes/bm-bread/bm-wheat..sentex.

salads. Rolls.Bread. Buns.from Cheesecake to Tiramisu Miscellaneous (sauces. etc) Saffron--what is it? Last updated: December 23. Fields Cookies -. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds.htm[11-Sep-11 02:25:41] . except BreadMachine) Bread Machine Recipes Roggen. jam. Tony van Roon. Black Bread Sourdough Breads Pastry.the original recipe! Delicious Deserts -. http://www. soup. stew. 2010 Copyright © 1995.ca/~mec1995/recipes/recipes.sentex. & baked goods Mrs. crockpot.

Honey Corn Bread.ca/~mec1995/recipes/breads/breads.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. Rosie Bunda Corn Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Crusty Flat Corn Bread. #1 http://www. Alabama Corn Bread. IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread. I Monkey Bread. Armenian Flat Bread Pita Bread Poori . III Gluten Free Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread. Jewish Challah Bread 2. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Amish Corn Bread. Basic Cornbread #2. Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Low fat Corn Bread.sentex. 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. 1 Coconut Bread Cocoa Bread Cornbread #1. Dolci style Peda.Breads. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. Basic Corn Bread #3 Corn Bread. French Toast Panini Bread. Portugese Style Corn Bread. Country Corn Bread.htm[11-Sep-11 02:25:50] . Easy Corn Bread.

Breads. Last updated June 7. Back to Recipes Page Copyright © 1995. 2010 100% Whole Wheat Bread.sentex. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil. with home-made Almond paste! http://www. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah.htm[11-Sep-11 02:25:50] . by Tony van Roon.ca/~mec1995/recipes/breads/breads. #2 Weinacht Stolle.

Back to Breads Menu Copyright ©1998. Let rise in warm draft-free area until doubled. cover with plastic.htm[11-Sep-11 02:26:06] . melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Knead on floured surface until smooth and no longer sticky. Mix in enough flour 1/2 cup at a time to form soft dough. yeast and honey in large bowl until smooth. Brush loaves with egg glaze and sprinkle with sugar. Gently knead dough on lightly floured surface until deflated. 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 . Add dough. Serve loaves hot. Try this variation. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. Cool on racks 10 minutes. Spread 1 ounce chocolate on short end of each. about 10 minutes. Let rise for 15 minutes to lighten. Grease large bowl. about 1 hour and 15 minutes.ca/~mec1995/recipes/breads/amchoc. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Tony van Roon http://www. using wooden spoon. Preheat oven to 375°F. adding more flour if necessary. Pinch seam and ends to seal. water. Let stand in warm draft-free area 1 hour. For dough: Stir down sponge.sentex. butter and salt. Cover bowl with plastic. Roll up jelly roll fashion.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Cut into 8 even pieces. Immediately remove from pans. Pat out to 3/4inch-thick rectangle. Bake until light brown and loaves sound hollow when tapped on bottom. Pat each out into 4x7-inch rectangle. about 30 minutes.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. Arrange seam side down in prepared pans. turning to coat entire surface. Cover with kitchen towel. Blend in milk.

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

http://www.sentex.ca/~mec1995/recipes/breads/anadama.htm[11-Sep-11 02:26:12]

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, kmkirk@earthlink.net 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 mikekel@microsoft.com 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
http://www.sentex.ca/~mec1995/recipes/breads/anadama2.htm[11-Sep-11 02:26:17]

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

http://www.sentex.ca/~mec1995/recipes/breads/anadama3.htm[11-Sep-11 02:26:22]

Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. not the dried variety) • 1/3 cup margarine or butter. Wash and dry the raisins.sentex.ca/~mec1995/recipes/breads/apricot. Return to Bread Recipes http://www. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl.html[11-Sep-11 02:26:26] . margarine and eggs. • Add raisins. Excellent for breakfast or by the coffee. about 1 minute. Beat until mixed. Ingredients: • 1-3/4 cup sifted flour • 2 tsp baking powder • 1/4 tsp baking soda • 1/2 tsp salt • 2/3 cup sugar • 1/2 tsp cinnamon • 1 cup mashed apricots (fresh. • Add the mashed apricots.

Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Let stand covered with a towel for an hour on a warm place. Disolve the yeast. Put the dough in the bowl again and coat the surface with lard.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. Knead the dough lightly.htm[11-Sep-11 02:26:31] . Return the dough to a flat surface and knead again. When the dough has sufficiently risen. Let rise for one hour. oven and bake the bread for about 40 minutes or until golden brown. Again. adding more flour or water untill the dough has a good consistency. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. set aside for 1 hour in a covered bowl.sentex. Cover and let rise again. Place them in greased pans and coat the loaves again lightly with lard. Knead well. cut into 4 loaves. Back to Bread Recipes http://www. and mix in 2 cups of unsifted flour.ca/~mec1995/recipes/breads/army. place the pans in a pre-heated 400° F. Makes 4 loaves.

Sift flour. Fred Snell." About 12 Servings. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. milk. measure. PA. well beaten cup sweet milk cup diced bacon Sift flour.sentex. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes.ca/~mec1995/recipes/breads/bconcorn. milk. and sift with baking powder and salt. and bacon which has been crisped. Add corn-meal. Tony van Roon http://www.htm[11-Sep-11 02:26:35] . Add dry ingredients. Combine egg.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Combine egg. Fill well-oiled muffin tins 2/3 full. Add corn-meal. and bacon which has been crisped. Erie. and sift with baking powder and salt. measure. Back to Pastry Menu Copyright ©1998-1999.

Remove loaves from oven. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. serve hot or wrap in foil and freeze (toast before serving. by Najmieh Batmanglij. Divide dough into 11 parts. It may be round or oval shaped.sentex. add 2 cups warm water. 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. and salt--mix well. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. then sprinkle tops with sesame seeds. After 6 cups flour have been added. corn meal side down. sugar tsp.ca/~mec1995/recipes/breads/barbari. Gradually add flour while stirring constantly. and bake sesame side for 8 miuntes in closed oven.htm[11-Sep-11 02:26:41] . Add sugar and set aside for 10 minutes.) Back to Bread Recipes http://www. sesame seeds Dissolve yeast in 1 cup warm water. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. Cover with a warm dark place without the bowl. With damp hands. Turn bread over and bake corn meal side down for 4 minutes in closed oven. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. Cover with new damp for at least 2 hours. Punch air out while dough is in and return to bowl. knead by hand. Cover with clean towel. Put loaves on the cookie sheet. press fingertips into each loaf. oil or butter 1/2 cup yellow corn meal 1 Tbsp. in bowl. Pour yeast mixture in large bowl or food processor.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Dust a tray with corn meal and place loaves on tray. add the rest of the flour if needed until the dough is not sticky.

grease the tops slightly with butter (if preferred) while the breads are still hot.sentex. Place the breads on a greased cookie sheet and cover lightly. it should have a nice golden brown appearance and the bottom sound hollow when tapped. turn to coat the top. Bake at 370 °F. punch down and divide the dough into as many breads as you wish to bake. for about 45 to 60 minutes. enriched by the addition of the three eggs. Back to Bread Recipes http://www. If you wish to add raisins. Take 1 handful of the dough and roll it out to a length of about 1 foot. Punch down. After removing from the oven. turn out onto a floured surface. stirring with a wooden spoon as you work it in slowly. Gradually mix the dry yeast into the warm water. Place in a warm spot for about 1 hour. go ahead. After the second rise. and flour.htm[11-Sep-11 02:26:49] . currents or fruit. braided or rolled into the shape of a snail shell. basic dough. Return to greased bowl. In a bowl. Put in a greased bowl. Cool on wire racks.ca/~mec1995/recipes/breads/bwbread. The final shape can be free form. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. cover and let rise again in a warm spot for about 1 hour. depending on the size of the bread. this basic dough is perfect to play with. salt. curling it from the inside out. I found this recipe a long time ago but don't know the name of the originator. then add to the dough mix. Then twist it into a braid or roll it into snail-shell shape. butter.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. When done. as it is in parts of Italy. combine the eggs. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. turn out onto a floured surface again and knead for 2 minutes.

Try some dried basil.sentex. omit the baking powder and salt. Combine sifted flour. to be eaten right away. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. Method: •1. Pour mixture into pan and bake for 40-45 minutes. •Notes: This bread does not keep as well like regular biscuits or bread. sugar. Preheat oven to 350°F.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread.ca/~mec1995/recipes/breads/bierbely. Use a combination of herbs and spices as you wish.html[11-Sep-11 02:26:55] . or until browned and sounds "hollow" when tapped. 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. •2. It has Return to Bread Recipes http://www. baking powder & salt in a bowl. oregano. blend well. grease a 2-1/2 quart baking dish or similar sized pan. Return to oven and bake 15 minutes longer. Leftovers do make good toast however. •3. sage and rosemary. •4. Remove and brush top with 1 tablespoon margarine.

Bran Bread Submitted by Mrs. "This recipe dates from 1941 when world-war II was in full swing. WA.ca/~mec1995/recipes/breads/branbred. When it doubles in bulk. Ferndale. This dough will rise slowly. W. Back to Bread Recipes Menu Copyright ©1998.sentex. Bake in hot oven (425°F) about 45 minutes.htm[11-Sep-11 02:27:01] . Tony van Roon http://www. Knead on lightly floured board until smooth and elastic.R. form into loaves and place in well-oiled pans. 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. Cover and let rise until double in bulk. using sufficient white flour to form a dough just stiff enough to knead. Vaughn. The dough should be softer than one in which bran is not used.

undissolved yeast. Repeat with remaining dough. oven for 35 to 45 minutes or until done. slightly beaten Additional Sugar In a large bowl. Knead on floured surface until smooth and elastic. water. 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. Back to the Kitchen http://www. Divide remaining piece into 3 equal pieces. roll 3 pieces to 14" ropes. lemon peel. Sprinkle with sugar. Place small braid on large braid. stir into dry ingredients. Divide 1 half into 4 equal pieces. Brush Braids with egg white. Bake in pre-heated 350° F. about 50 minutes.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. Remove braids from sheet. Divide dough in half. pinch ends to seal and to secure to large braid.). Stir in the 3 eggs and enough remaining flour to make a soft dough. set aside 1 half. Pinch ends firmly to seal. Place ropes on baking sheet. let cool on wire racks. braid. Cover and let rest on floured surface 10 minutes. about 8 minutes. and butter until very warm (about 125°F. braid.sentex.ca/~mec1995/recipes/breads/braid.htm[11-Sep-11 02:27:07] . Heat milk. salt and mace. roll each piece to 9 inch rope. combine 2 cups of flour. Cover and let rise in warm place until doubled in bulk. 1/2 cup of sugar.

ca/~mec1995/recipes/breads/braided.Braided Bread Sticks. Place on a baking sheet. Armenian A very delicious type of bread stick. Bend in half and crossover braid. Blend in the mahdzoon and yeast and knead until you have a smooth. Beat the egg in the tablespoon of milk and brush the sticks. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven.sentex. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Return to Bread Recipes http://www. • Knead again. soft dough.html[11-Sep-11 02:27:13] . about 20 minutes or until golden brown. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Armenian Braided Bread Sticks. mix together the flour butter salt and shortening. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. 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. Let cool and serve. Flatten slightly. In a large mixing bowl. Let dough rise for 1/2 hour.

sift together. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. add to flour mixture. Uncover molds and bake in a 250 °F. which you have dried off with papertowel. Combine molasses and milk. oven for 25-30 minutes. unsifted 1 cup corn meal. for 3 hours. Steam in three well greased covered one quart molds.sentex. Enjoy! Return to Bread Recipes http://www.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. Stir in the parboiled raisins. parboiled ¾ cup molasses 2 cups buttermilk. Resteam any of the loaves not used immediately after baking before serving. filled 2/3 full so as to allow room for expansion.htm[11-Sep-11 02:27:20] .ca/~mec1995/recipes/breads/bostonbb. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins.

ca/~mec1995/recipes/breads/brbread. and salt in a large bowl. Bake at 350 °F. Pour into 2 well-greased. 9x5-inch bread pans. Back to Bread Recipes http://www. then add to the dry ingredients. and molasses. for about 55 minutes. soda.sentex. Combine the milk.htm[11-Sep-11 02:27:25] .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. honey.

Add milk and mix well. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Add flour which has been sifted. and sifted with baking powder and salt. Back to Bread Recipes Page Copyright ©1998. measured.Brown Sugar Bread Submitted by Mrs. Sprinkle with cinnamon and dot with butter. Syracuse. Bake in a hot oven (435°F) for about 25 minutes. add egg.htm[11-Sep-11 02:27:30] . 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.ca/~mec1995/recipes/breads/bsug.R. Pour into well-oiled pan and sprinkle with brown sugar.sentex. Tony van Roon http://www. NY "This recipe dates from 1941 when world-war II was in full swing. C. Crispin.

Comments or questions? Write to Katie: katiemur@nothingness. Divide in 2. working flour until dough is dry enough to knead. While that's happening. Punch down and knead again. butter. Bake at 350° F. put into loaf pans and let stand for 1½ hour or until doubled in bulk.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F.sentex. Add yeast mixture and stir. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. for 40 minutes.ca/~mec1995/recipes/breads/bulla. salt and egg in lukewarm milk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. Grease loaf pans. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising.htm[11-Sep-11 02:27:35] . 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.

Juedeman. Tony van Roon http://www. Let rise again until double in bulk. Add yeast which has been softened in the water. Cover and set in a warm place and allow to stand overnight.htm[11-Sep-11 02:27:40] . Allow to rise until double in bulk and work down. Form into loaves. 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. Cover and let rise until double in bulk. Turn onto lightly floured board and knead until smooth and elastic. Bristow.H. Add sufficient flour to make a medium batter. W. Bake in hot oven (425°F) about 45 minutes.Buttermilk Bread Submitted by Mrs. Beat until smooth. Remove from fire and let cool. and enough flour to make a dough just stiff enough to knead. Place in well-oiled pans.sentex.ca/~mec1995/recipes/breads/butbred. stirring constantly until scalded. Add sugar. Back to Bread Recipes© Menu Copyright ©1998. salt butter.

Back to Bread Recipes Menu Copyright ©1998. Gently knead dough on lightly floured surface until deflated. Position rack in center of oven and preheat to 375°F. Using wooden spoon. turning to coat entire surface. Place on prepared sheets. Pull 2 opposite sides unde to form oval. buttermilk. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Stir in lukewarm water (95°F) and 1 tsp honey. Cool completely before slicing. Add dough. Bake until brown and loaves sound hollow when tapped on bottom. Add 1 tsp honey and stir to dissolve. Grease large bowl. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Combine 2 cups flour. about 1 1/2 hours.sentex. Add yeast mixture and whisk until smooth. Let rise in warm draft-free area until doubled. Knead on floured surface until dough is smooth and satiny. Cut dough in half. Cover with towel. Grease 2 baking sheets. about 45 minutes. seam side down. about 10 minutes. Let stand until foamy. If using cake yeast. crumble yeast into small bowl. Knead each piece into round. about 10 minutes. Tony van Roon http://www. kneading in more flour if sticky. about 3 minutes.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.ca/~mec1995/recipes/breads/buthoney.115°F) in small bowl. Let rise in warm draft-free area until doubled. Cover bowl with plastic. about 45 minutes. Immediately transfer to racks.htm[11-Sep-11 02:27:45] . butter and salt in large bowl. 3 Tbs honey.

nutmeg and salt together in a small bowl and set aside. remove from the pan and finish cooling on the wire rack. stirring just until moistened. Stir in the carrots and walnuts. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. with an electric mixer set on medium speed. Shredded) Walnuts (Chopped) Sift the flour. Beat.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. baking soda.sentex. in a preheated 350 degree F. Tony van Roon http://www. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. Combine the sugar. Cool in the pan on a wire rack for 10 minutes. Back to Bread Recipes Menu Copyright ©1998. for 2 minutes. cinnamon.htm[11-Sep-11 02:27:50] . oil and eggs in a mixing bowl.ca/~mec1995/recipes/breads/carrotwb. Add the dry ingredients.

Only the Middle Eastern. After this point the instructions are the same.sentex. I don't know where she got those cooking times though. Add the yeast mixture and stir with a wooden spoon. the sugar and the salt. and decided to try making it myself. Following the yeast instructions. For the second loaf. Recite a blessing and burn the piece (formerly it was thrown into the fire). Put dough in a warmed. not quite to burning). then ten to fifteen at the lower one and it came out much nicer. North African. made from a strip of dough wound into a snail shape. gradually incorporating the liquid into the flour. Punch down the dough and divide into six balls. I mixed the yeast with half the flour. Wrap the ends neatly underneath http://www. Challahs are often braided in a complex way. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. is traditional on the New Year to symbolize the continuing cycle of the years. For the first loaf I tried to follow them and overcooked it pretty badly (no. This also happens to be the first yeast bread I ever made. covered with a cloth until the meal is about to start. it is sugarglazed and decorated with sprinkles. and it doesn't stick to your hands. In June 1995 I grabbed a Jewish cookbook from my local library. break off a tiny piece of dough about the size of a walnut. two challah are baked at once and put on the Friday night table. Roll the balls between your hands into long strips of equal length and about one inch wide. Gradually add enough remaining warm water to make a stiff dough. bar mitzvah. and let rise until doubled. and Persian Jews do not have a braided bread for Sabbath and festivals. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. about ten minutes. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. Italian.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. about 20 minutes.ca/~mec1995/recipes/breads/challah. Personally. I made it with instant-rise yeast. When baking challah containing more than three pounds of flour. Make a well in the center and break the egg into it. Turn the dough onto a floured board and knead until it is smooth and elastic. A specially big challah shaped with several braids of different sizes is baked for a wedding. greased bowl. Braid three strips together and place on a greased cookie sheet. about two hours. A round challah. Cover it with plastic. but a simple 3-stranded braid is used here. This braided loaf for the Sabbath and festivals is common among Ashkenazic. Cover with plastic and leave in a warm place until well-risen. or other celebration. and ``true'' Sephardic communities. combine the yeast with the sugar and 1/2 cup water.htm[11-Sep-11 02:27:56] . Normally. I let it cook for about five minutes at the high temperature. at room temperature 1 egg. It then took only a bit over half an hour to double in size. Sift the flour and salt into a warmed bowl. 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. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg.

Then let them rise the next day. (Alternatively.ca/~mec1995/recipes/breads/challah. Back to Bread Recipes http://www. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Let cool on a rack.) Preheat the oven to 450°F.Challah the loaf. put them in large plastic bags and leave them in the refrigerator overnight. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. Repeat with the remaining three strips to make another loaf.htm[11-Sep-11 02:27:56] .sentex.

Knead for 8 to 10 minutes. Make long strands. Divide each part into three parts. Return to Bread Recipes http://www. honey and another 11/2 cups of warm water. Make a well in the center and pour in the wet mixture and the beaten eggs. • Combine the flours and salt in a large mixing bowl. from each part. Work together. about 1 1/2 hours. first with a wooden spoon. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. 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 -. Braid the strands and pinch together at the bottom.beaten • egg white -. Add additional flour until the dough loses its stickiness.html[11-Sep-11 02:28:02] . Let stand for 5 to 10 minutes. Place in a floured bowl. about 1 to 1 1/2 hours.for glazing • poppy seeds -. then with hands. Jewish Holiday Bread Challah.Challah. Stir in the oil. cover with a tea towel and put in a warm place to rise until doubled in bulk. Punch the dough down and divide into two parts. Place on a lightly floured baking sheet and let rise until doubled in bulk again.sentex. or until dissolved.ca/~mec1995/recipes/breads/challah2.for topping Method: • Combine the yeast with 1/2 cup warm water. • Turn the dough out onto a well-floured board. about 1 1/2 inches in diameter. Cool on a rack. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. Attach three strands at one end by pinching together.

Bake in moderate hot oven at 375°F.htm[11-Sep-11 02:28:09] . Cool. stir in cornmeal slowly. Back to Bread Recipes Menu Copyright ©1998. Add stiffly beaten egg whites.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs. melted butter and salt. Add well-beaten egg yolks. Tony van Roon http://www.ca/~mec1995/recipes/breads/cheyenne. until done.sentex. separated Bring milk to a full boil.

ca/~mec1995/recipes/breads/chippewa. Turn out onto lightly floured surface.sentex. Cover and let rest 10 minutes. Knead 4 times into smooth ball. Gently place 1 bread round in hot fat and cook until golden and crisp.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. Lightly flour rounds. Tony van Roon http://www. Serve bread hot or at room temperature. Make small hole in center of each with finger or handle of wooden spoon. Heat about 1inch oil to 375 F in large skillet. Back to Bread Recipes Copyright ©1998. Combine water. oil and dry milk powder and stir into flour mixture until smooth dough forms. sprinkled with cinnamon sugar. stack and cover with towel or plastic wrap. Repeat with remaining dough. 1 to 2 minutes on each side. baking powder and salt in large bowl. Flatten with fingertips or roll out each ball to form 8. Divide dough into 8 balls.htm[11-Sep-11 02:28:14] . Drain on paper towels.to 10-inch round.

then turn loaves out onto racks. Stir and allow to stand for 5 minutes to dissolve. Put the water in a large mixing bowl and sprinkle in the yeast. oven for about 45 minutes. Back to Bread Recipes Menu Copyright ©1998.Chocolate Walnut Butter Bread Chocolate Walnut Butter Bread The Breakfast Book by Marion Cunningham "According to the author this bread also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through. Tbs Butter. about 16 slices each. broken or chopped in large pieces. salt. pieces) oz Chocolate. softened cup Walnuts.htm[11-Sep-11 02:28:19] ." 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. Makes 2 loaves. Tony van Roon http://www.ca/~mec1995/recipes/breads/chocwnut. semisweet* *Use 6-one ounce squares. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. chopped(lg.sentex. room temp. sugar. and eggs to the yeast mixture and beat vigorously until well blended. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Add the flour. 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. Remove from the oven and allow to rest for 5 minutes. Stir the batter down and add the walnuts and chocolate pieces.

Put dough in an oiled bowl.ca/~mec1995/recipes/breads/ciabatta. Place in a bowl and brush with olive oil. Pre-heat oven to 220°C.Ciabatta Bread Ciabatta Bread Makes 4 loaves. • Bake 25 minutes. Return to Bread Recipes http://www. Dust baking sheets with cornmeal and place dough on top. pressing flat with your knuckles. Heat baking sheets in oven.sentex. milk and olive oil into the chilled mixture. sprinkling with water three times during the first 10 minutes. • Divide into four and stretch dough into rectangles. • Stir the warm water. Slowly add • Using either a food processor or those at the end of your wrists. Beat for five minutes. gas mark 7. this mixture to the 1 1/4 lb of flour. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. form into a dough and then knead on a floured surface until springy. Cover with a damp cloth and leave in a warm place for 2 hours. adding the yeast and salt. cover and leave to rise until doubled in size.html[11-Sep-11 02:28:32] . 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.

o Bake. add the honey to the butter.ca/~mec1995/recipes/breads/raisin-2. in a pre-heated 350 °F oven. mix well. Mix while adding the buttermilk. Knead until consistant. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.sentex. Back to Bread Recipes http://www. for about 35 to 40 minutes or until done.htm[11-Sep-11 02:28:38] . Add the eggs.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. o When making this bread. Loosen up the 2 eggs in small bowl with a fork.

Spoon into prepared pan.ca/~mec1995/recipes/breads/cocbread. and coconut extract in medium bowl until blended.htm[11-Sep-11 02:28:42] . cinnamon. 4. Butter 9x5-in.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. melted. loaf pan. Bake until pick inserted in center comes out clean. coconut cream. butter. stir into flour mixture. Heat oven to 350 degrees. cooled tsp coconut extract 1. Stir in coconut and sugar. 2. Cool in pan on wire rack 5 minutes. Tony van Roon http://www.sentex. Back to Bread Recipes Menu Copyright ©1998-1999. and salt into large bowl. nutmeg. baking powder. Beat eggs. Sift flour. then turn out onto rack and let cool completely. about 1 hour. 3.

Add 3 cups flour and beat until smooth. scalded and cooled tsp salt cup cocoa cup shortening eggs. Add shortening and sugar. eggs. which have been creamed together. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.htm[11-Sep-11 02:28:48] . Back to Bread Recipes Menu Copyright ©1998. salt. Cover and set aside to rise in a warm place until light. cocoa.about 2 hours.ca/~mec1995/recipes/breads/cocobred. Cover and set in a warm place until double in bulk . and remainder of flour or enough to make a soft dough. Place in well-oiled bread pans." 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. Tony van Roon http://www. Cover and let rise again until double in bulk. Bake in hot oven (425 °F) 40-50 minutes.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Form into loaves.sentex. filling them 1/2 full. Knead lightly and place in well-oiled bowl.

Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean. Do not overbake! Makes 1 loave or 16 squares. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. Add the cornmeal to the flour and stir to moisten. baking powder and the sugar. Mix the egg and oil together well and stir into the cornmeal.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients.ca/~mec1995/recipes/breads/corn3.sentex. I use real. In a large bowl mix together the flours.htm[11-Sep-11 02:28:59] . unsalted butter on a warm slice with marmelade or fruit-spread. Back to Bread Recipes http://www.

Mix the cornmmeal. Mix the remaining ingredients together and pour over the dry ingredients. or until an inserted toothpick comes out clean. Return to Bread Recipes http://www.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.htm[11-Sep-11 02:29:08] . Pour into a nonstick 8-inch square pan and bake for 30 minutes.ca/~mec1995/recipes/breads/corn8. thawed 3 tsp Ener-g Egg replacer. well beaten with 4 tb water. Preheat the oven to 375 F. Fold together briefly.sentex. flours and baking powder together and set aside.

sentex. and the cornmeal.htm[11-Sep-11 02:29:16] . o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. Then add the honey. eggs. o Cut into squares and serve warm. baking powder. salt.ca/~mec1995/recipes/breads/corn1. for 15 to 20 minutes. the flour. Back to Bread Recipes http://www. and the oil.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. Add the buttermilk or sour milk and beat until just smooth.

beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. And mix gently. Alabama.) I gladly will share my Alabama Cornbread recipe with you. Put into greased skillet. Practice makes the best bread.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.) After your roll it around in the skillet to grease well. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F. oven while you mix other ingredients as listed. Enjoy! Brenda. Bake till goldenborwn. I put butter on after cooking. Add hot oil (if hot enough it will sizzle.sentex.htm[11-Sep-11 02:29:25] . I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.ca/~mec1995/recipes/breads/corn10.

and baking powder in a large bowl.htm[11-Sep-11 02:29:32] . sugar. Pour batter into the prepared pan and bake until risen and golden brown on top. beaten 1 cup milk 2 tablespoon shortening.sentex. melted Grease a square baking pan and preheat the oven at 400 F. As a variation. & melted shortening.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. flour. sharp cheese. Cut into squares and serve. Beat very well until the ingredient s are thoroughly blended. Make a well in the center and add the egg. milk. salt. ad 1/4 cup grated.ca/~mec1995/recipes/breads/corn6. Return to Bread Recipes http://www. Mix cornmeal.

Add dry ingredients and mix just until blended (do not overmix). Do not overbake! The top will be flecked with brown rather than uniformly so. Slather with butter and/or marmalade. o Bake 20 min at 400 °F until toothpick comes out clean. COUNTRY CORNBREAD (Source: Parade Magazine. cut a piece of the bread. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. 1 cup enriched cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp salt 1/2 tsp baking soda 1 carton (8 oz) plain yogurt 1/4 cup vegetable oil 1 egg o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon).htm[11-Sep-11 02:29:37] . Back to Bread Recipes http://www. Pour into prepared pan. In another bowl blend yogurt.sentex. It is excellent when hot and fresh.ca/~mec1995/recipes/breads/corn2. split it down the middle and toast cut side up in a toaster oven until lightly browned. and egg. Beth Merriman. oil. For breakfast the next day.

Using a rubber spatula. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. then let rest in a a warm place until double in volume. 142 milligrams sodium. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough.sentex. mix to blend. Dust lightly with rice flour.ca/~mec1995/recipes/breads/corn11. sugar and 1/2 cup of the warm water in a 2-cup glass measure. stir egg and yeast mixtures into flour and beat until smooth. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. stir to combine. 1 gram fiber. Combine remaining 1/2 cup rice flour. 2 grams fat (unsaturated). set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. corn flour. about 10 minutes. Add remianing 1 cup warm water and the corn oil to beaten eggs. cornstarch. heaping it up slightly in the center.htm[11-Sep-11 02:29:43] . 26 milligrams cholesterol. xantham gum powder and salt in a large bowl. Using a razor blade. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Beat eggs lightly. 3 grams protein. Preheat oven to 425 °F. Using a wooden spoon. about 1 hour. Line a large baking sheet with parchment paper and draw two 8-inch circles on it. 16 grams carbohydrate. slash tops of into a large diamond grid pattern. Beat a few frops of water into the reserved beaten egg and brush over loaves. the yeast.) Bake for 20 minutes or until well browned." 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.Crusty Corn Flat Bread. spread soft dough into circles on marked parchment paper.

Serve warm. mix just enough to quickly moisten everything. Combine dry ingredients. Stir in milk. oil and egg. Again. beaten Preheat oven to 400 °F. Put batter into prepared pan. mixing just until dry ingredients are moistened. Grease 9" square pan or large cast iron skillet.25 minutes or until toothpick inserted in the center comes out clean.htm[11-Sep-11 02:29:48] .ca/~mec1995/recipes/breads/corn13. Bake 20 . Return to Bread Recipes Menu Copyright © Tony van Roon http://www.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg.sentex.

Serve warm with butter. The thing with most (if not all) corn breads is that they don't keep very long. 1991 "A very tasteful and moist corn bread. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.ca/~mec1995/recipes/breads/corn14.htm[11-Sep-11 02:29:54] .Honey Corn Bread Honey Corn Bread by Tony van Roon.sentex. Grease 9" square pan or large cast iron skillet. Combine all ingredients until moistened." 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. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Spray pan with vegetable spray (or whatever you have). a day at the most if wrapped in plastic wrap and in the fridge. Put batter into prepared pan.

) and put in the oven to preheat. Mix all ingredients. I have successfully kept the cornbread in a airtight container overnight in the fridge. Return to Bread Recipes http://www.sentex.htm[11-Sep-11 02:30:03] .. Make sure you do this in a tall. Grease a pan (Pam/Bakers' Joy etc.. It is really great hot out of the oven with molasses. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.ca/~mec1995/recipes/breads/corn7. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F. pour batter into heated pan and bake for 20 min. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. it will last absolutely not any longer! *To make applesauce from 1 apple quickly.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. Then I use my handblender to make it into a a sauce.sorry. This cornbread was quite moist and flavourful.. so you could use store bought apple-sauce for this.

Remove from pan. Knead on floured surface until smooth and elastic. about 45 minutes. Mix in remaining 1/2 cup cornmeal. let rise in warm draft-free area until doubled. to 130°F. • Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Bake until bread is light brown on top and sounds hollow when tapped on bottom. Let cool to 120°F. Wrap tightly. Place in pan.sentex.) Makes 1 loaf Return to Bread Recipes http://www. Serve warm or at room temperature. pepper and salt in large bowl of electric mixer fitted with dough hook. • Can be made 1 day ahead. Mix in yeast and sugar.html[11-Sep-11 02:30:16] . Add 1 cup flour and mix until smooth and elastic. Cool. about 45 minutes. • Preheat oven to 350°F. Add 1 cup boiling water and mix until smooth.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal..ca/~mec1995/recipes/breads/corn15.Portugese Cornbread Portugese Cornbread The olive oil makes this different from your average cornbread! Ingredients: •1 1/2 cups cornmeal •1 1/2 teaspoons ground pepper •1 1/2 teaspoons salt •1 cup boiling water •1 package rapid-rise yeast •1 teaspoon sugar •1/4 cup hot water (125°F. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. Score top of bread in ticktacktoe pattern. Flatten to fill bottom of pan. cool on rack. about 50 minutes. Knead into a ball. then 1/4 cup hot water and 1 tablespoon oil. wrap in foil and warm in 350°F. about 5 minutes. about 20 minutes. about 5 minutes. Before serving. oven 15 minutes. Cover with towel.

Add eggs. Hasta-la-vista. & salt. Bake at 425 F. and shortening.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. baking powder. milk.sentex. Stir in cornmeal. Beat untill smooth.ca/~mec1995/recipes/breads/corn5. for 20-25 minutes in a greased pan.htm[11-Sep-11 02:30:25] . baby! Return to Bread Recipes http://www.

Put remaining batter on toop Add bacon bits if desired. chopped cup bacon bits Preheat oven to 375 °F. Fold in corn kernels. Cover with grated cheese and chiles.ca/~mec1995/recipes/breads/corn12. Grease 9" square pan or large cast iron skillet. Add eggs. grated oz greem chiles.htm[11-Sep-11 02:30:51] .sentex. Put half of better into prepared pan. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar. Bake 30 to 40 minutes. butter and sour cream and blend thoroughly. Mix dry ingredients together and make a well in the center.

Fold in nuts. It takes less time if using loaf pans. Be sure that the nuts are fresh and not stale. and is over a hundred years old! 1 cup dates. finely chopped 2 cups boiling water 2 tsp. then dates/water. baking soda in water Pour water over dates. Bake at 250° for 2 hours in small breadpans. 4 1 2 2 2 1 1 cups tsp. USA. well tsp. let cool. Stir in rest of the dry ingredients. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts.ca/~mec1995/recipes/breads/datebred. cups Tbs.htm[11-Sep-11 02:30:58] .sentex. Louis. Return to Bread Recipes http://www. Add eggs. chopped Cream butter and sugar.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St.

sentex. (Standard bread dough feeling). Creamed * Tb Sugar Tb Onion.htm[11-Sep-11 02:31:08] . Back to Bread Recipes Menu Copyright ©1998. Let rise again. While warm. Dissolve yeast in warm water. Punch down and put dough in a bread pan. Large tsp Salt tsp Dillseed cups Flour. Cover and let rise in a warm place until doubled.ca/~mec1995/recipes/breads/dillbred. Bake for 30 to 45 minutes at 350 degrees F. bursh loaf with soft butter. Minced Tb Butter. Combine all ingredients in a mixing bowl. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Melted Egg. or arrange in a round shape on a greased cookie sheet. sprinkle well with salt. Tony van Roon http://www. Beat until well mixed and mixture is stiff but not heavy.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast.

Biblical Bread Ezekiel 4:9. place in large mixing bowl with remaining water. Blend lentils. Bible Bread This is what is called "breaking the bread". 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. Knead on floured surface.html[11-Sep-11 02:31:14] . Let rise until double in bulk. then place in oiled bowl. Knead again. Mix the other dry ingredients in separate bowl. 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. Bake at 375 °F approximately 1 hour. oil and small amount of water. Return to Bread Recipes http://www. Stir in remaining salt and flour. Let rise. shape and place in greased loaf pans. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils.ca/~mec1995/recipes/breads/ezekiel. Stir in 2 cups of mixed flour. Makes 4 loaves.Ezekiel 4:9. A health food store is a source for several of these ingredients.sentex.

Drain. about 10 minutes. Sprinkle yeast over mixture. Back to Bread Recipes Menu Copyright ©1998. using remaining 2 Tbs butter. Transfer to racks and cool completely before serving. light loaves. Mix in 4 cups flour.ca/~mec1995/recipes/breads/farmbred.115°F). Shape each piece into loaf. Cover pans with towel. They are even better the day after baking. Reduce temperature to 375°F. about 1 minute. Cool in pans 5 minutes. sugar and salt in heavy small saucepan. Cover bowl with towel. Bake until loaves are rich golden brown and sound hollow when tapped. Grease large bowl with 2 Tbs butter. adding more flour if stick.l Add dough.htm[11-Sep-11 02:31:20] . about 45 minutes. about 1-1/2 hours. Whisk into potatoes. Tony van Roon http://www. Simmer until very tender.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. Bring to boil. then stir in. Butter two 6-cup loaf pans. 4 Tbs butter. Place bread in oven." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Cover with cold salted water. Let dough rise until level with tops of pans. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan. perfect with Apple Butter. about 30 minutes. transfer to prepared pans. about 1-1/2 hours. Cover and let rise until doubled in volume. Force hot potatoes through sieve into large bowl. Let cool to warm (105 . Punch dough down.sentex. Combine milk. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. stirring to dissolve sugar. Return to bowl. Let dough rise in warm draft-free area until doubled in volume. about 10 minutes. Cut into 2 pieces. Knead until smooth. Punch dough down. Knead dough on generously floured surface until smooth and elastic. Position rack in lower third of oven and preheat to 400°F. turning to coat entire surface.

Brush with melted butter. Add the rum and let soak for 1 hour. Add enough flour to make a soft dough.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Cool to lukewarm. and almond extract.htm[11-Sep-11 02:31:34] . cover lightly with wax paper. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. Beat in eggs and dissolved yeast mixture. and orange peel in a bowl. Drain and reserve the rum.sentex. for about 40 minutes. lemon. turn once to coat the top. Turn out onto a lightly floured surface. Sprinkle the yeast into warm water and let stand until dissolved. Mix well. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Dredge fruits in flour and add to dough. Add almonds. Back to Bread Recipes http://www. 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. Pour into a large mixing bowl. Bake at 350 °F. 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. lemon peel.ca/~mec1995/recipes/breads/dresden. add the honey. drained rum (reserve fruits). heat the milk and the butter until the butter melts. Roll each piece into an oval about 3/4 inch thick. salt. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). In a saucepan. divide dough into 2 parts. and place in a warm spot until doubled in bulk. cover. Place in a greased bowl.

3 Basic Rice Bread. Add the egg mixture. 3 Gluten Free Bread. combine the eggs and water. combine all the dry ingredients except the yeast. In a separate bowl. remove bread from pan.Gluten Free Bread. If it does not appear to be mixing well. Add the remainder of the dry ingredients. Saute some onions in the melted butter. beat lightly. and allow to cool 1 hour before slicing. • Place 1/2 of the dry ingredients in the bread pan. Return to Bread Recipes http://www. Select Light Crust setting and press Start. melted butter.sentex. 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. Mix well with a whisk. rice vinegar. • In a large bowl. • After the baking cycle ends.html[11-Sep-11 02:31:39] . Add 1/4 cup grated cheddar cheese. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. or soy flour. polenta meal. Stir with a rubber spatula. Yield: 14 servings. use a rubber spatula to assist it occasionally. place on wire rack. sprinkle the yeast on top. then add them and your favorite herbs to create an onion/herb bread.ca/~mec1995/recipes/breads/glufree3. such as yellow or blue corn flour. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. • Observe the dough frequently during the kneading cycles. and salt in bread pan. 3. Variations: Substitute olive oil for the butter. allow them to cool.

cornstarch. Sprinkle yeast over top and set aside to proof. • In a small bowl. Beat until smooth and set aside for 10 minutes. 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. Slice to serve. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. • In a large mixing bowl. until thickened and clear. 4 Gluten-Free Bread. Bring to a boil and cook for 1 to 2 minutes. Reserve. Stir well. 4 Makes 1 loaf. May freeze in an air-tight container for 30 days. combine 1 cup water and tapioca. about 10 minutes. • Knead until soft.html[11-Sep-11 02:31:43] .sentex. Stir mixture into dry ingredients. baking powder. dissolve the sugar in warm water. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. sift together bean flour. and turn into prepared loaf pan. Return to Bread Recipes http://www.Gluten-Free Bread. • In a small saucepan.ca/~mec1995/recipes/breads/glufree4. Whisk together the tapioca and raised yeast. and salt. Remove loaf from pan and cool on a wire rack.

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. I have some experience with this stuff.htm[11-Sep-11 02:31:48] . Not to be arrogant or anything . melt 2+ tablespoons of fat (Crisco. Bake fifteen minutes(**). (**)When tableknife stuck in center of the skillet comes out clean the bread is done.. sloppy mix. bacon fat.-) but this is the only cornbread I've ever had that is even worth eating.sentex. mix in egg and buttermilk to make a goopy. I've recently seen words bandied about regarding cornbread and the proper preparation thereof.ca/~mec1995/recipes/breads/corn4.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. and pour into (slightly) warm skillet. (*)If real buttermilk is not available. Pre-heat oven to 375°F. 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.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK. Well. Turn out onto a warm plate and serve. etc). coming from a southern Indiana family.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. Mix dry ingredients together. So here. Back to Bread Recipes http://www. (Not that being raised on the stuff would have anything to do with that opinion....

well beaten cups flour tsp baking powder Combine grapenuts. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Pour into well-oiled loaf pan. add sugar. Let stand 1/2 hour. Back to Bread Recipes Menu Copyright ©1998. OK". George Hale. Tony van Roon http://www. Makes 1 loaf. egg.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Add to first mixture. and milk. measure. and sift with baking powder and salt.ca/~mec1995/recipes/breads/grapnut. Bake in moderate oven (400 F) about 1 hour.sentex. Mix thoroughly. Sift flour. Geary.htm[11-Sep-11 02:32:03] .

usually 40 to 50 minutes. Back to Bread Recipes http://www. baking soda. Place casserole.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. corn. heat in oven no more than 4 to 5 minutes to avoid browning butter. diced cheese.shaped wedges. Bake until a knife lightly pushed in center comes out clean and dry. melted butter.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. butter into an 8 inch diameter baking casserole. Cut into fairly thin. chillies. but it is best not to serve it cold. butter over low heat.sentex. salt. Set aside. beat milk and eggs. Mix thoroughly. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. Do not brown. (You can let the bread cool to room temperature. Smoothly blend 1 cup white cornmeal. Preheat oven to 400 degrees F. can whole-sweet red pimentos. melt 6 Tbsp.ca/~mec1995/recipes/breads/inca. Put remaining 2 Tbsp. fresh or canned 4 oz. white cornmeal. Do not cover. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. sharp cheddar cheese ---. chopped red pimento. In large mixing bowl. Give butter in casserole a final swizzle. It should have the consistency of southern cornbread. One loaf makes about 8 servings. If it seems to runny work in 1 or 2 tbsp. then pour in batter. Rotate and tilt casserole to coat inside. Sprinkle grated cheese over top and decorate with pimento strips. pie . smoothing it level. Serve at once.htm[11-Sep-11 02:32:14] . exactly in center of oven. moderately runny but not down right liquid.) It stores well tightly wrapped in the refrigerator.

ca/~mec1995/recipes/breads/irish. cut a "X" in top of the dough (about 1/2" deep). except the whole-wheat flour. 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.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Cover. Heat butter.sentex. and let rise until doubled in bulk for about 45 minutes in a warm. Place in 9-inch pan. buttermilk and water until very warm (125 °F. Remove dough to lightly floured surface and form into a smooth 5-inch ball. Back to Bread Recipes http://www.). oven for about 35 minutes or until done.htm[11-Sep-11 02:32:20] . Bake in pre-heated 375 °F. No kneading required for this traditional Irish brown-soda bread. Stir in enough whole wheat flour to make a stiff dough. Stir liquids into dry ingredients. Remove from pan and cool on wire rack. With a sharp knife. draft-free place. adding more wheat flour if necessary. the mixture will curdle so not to worry.

Lahvosh (Pareg Hatz) . Divide the dough into balls the size of two hands cupped together.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.ca/~mec1995/recipes/breads/lahvosh. Then add flour and when moistened. • Makes 18-20 Lahvosh's.html[11-Sep-11 02:32:24] . • On a floured board. add the butter and salt. with a small amount of the warm water. • Knead the dough until it is very smooth. Return to Bread Recipes http://www. roll out the balls until they are the size of a 14" pizza pan.sentex. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. Place the dough in the pan and slit the dough in several places. dissove yeast and then add sugar. 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. Cover and let stand in a warm place for 4 hours.

Fill with rewena and sprinkle baking soda over the top. Bake at 450 °F (230°C) for 45 to 50 minutes. Shape into loaves or place the mixture into greased loaf tins. Combine and knead mixture for about 10 minutes. adding a little water if the mixture is too firm.html[11-Sep-11 02:32:29] . Cover and stand in a warm place until the mixture has fermented.sentex. Cool to lukewarm and mix in the flour and sugar to a paste.ca/~mec1995/recipes/breads/maori.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. 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. Return to Bread Recipes http://www.

Stir in the flour and knead for about 5-6 minutes. Let rise for 15 minutes. made with yoghurt. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. baking soda and baking powder together and add to the mahdzoon mixture.html[11-Sep-11 02:32:35] . • Cover the dough and let rest for 10 minutes. • Makes 3-4 dozen.ca/~mec1995/recipes/breads/mahdzoon. Braid this by crossing one end over the other 3 times. 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. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. and mix well.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. • Beat the butter. • Place on a lightly greased cookie sheet. depending on size of braids.sentex. Return to Bread Recipes http://www. Repeat until all the dough has been used.

milk. Grease a 9 x 13-inch baking pan.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal. onions. drippings.htm[11-Sep-11 02:32:44] . and last add cheese. Cover with remaining batter. Mix well. Brown meat and drain off grease.ca/~mec1995/recipes/breads/mexcorn. Back to Bread Recipes Menu Copyright ©1998. Add 1/2 batter then sprinkle on the meat. and salt. eggs. Tony van Roon http://www. Serve hot. peppers. soda. Cook at 350°F. for about 45 minutes.sentex.

115°F) in small bowl. butter and salt. Mix in 1 cup oats. bread flour and whole wheat flour in large bowl. Brush with glaze and sprinkle wit oats. turning to coat entire surface. Bake until loaves sound hollow when tapped on bottom. Gently turn dough out on lightly floured surface. 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 . about 30 minutes. Grease large bowl. Add yeast mixture and whisk until smooth. using wooden spoon. If using cake yeast. Slash top of loaves. crumble into small bowl. about 30 minutes.sentex. Cover and let rise again in warm draft-free area until doubled in volume. about 30 minutes. Cut in half.htm[11-Sep-11 02:32:55] . Stir in sugar and lukewarm milk (95°F). Back to Bread Recipes Menu Copyright ©1998. Grease baking sheets. Let stand until foamy. Let rise until doubled in volume. Knead each piece into round. Pull 2 opposite sides under to form oval. Tony van Roon http://www. Gently knead dough in bowl until deflated. Let rise in warm draft-free area until doubled. Cover with plastic wrap. Preheat oven to 400°F. Combine oats. Immediately transfer to racks and cool. stir to dissolve. Cover bowl with plastic. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. For dough: Stir down sponge. Knead on floured surface until smooth and elastic. Let rise in warm draft-free area for 1 hour. using serrated knife. about 45 minutes. kneading in allpurpose flour if sticky. Place on prepared sheets seam side down.ca/~mec1995/recipes/breads/monastry. Add dough.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.

Cut each biscuit into four sections and roll each section into a ball. o Melt 1/2 cup butter (not the diet type!) in a bowl. then turn onto a plate and carefully remove the pan. In another bowl. ---. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. After finishing the first can of biscuits. I Monkey Bread. Repeat these steps for the next two cans of biscuits. o When done.ca/~mec1995/recipes/breads/monkey.Monkey Bread.sentex.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. Tony van Roon by Tony van Roon http://www. then drop into Bundt pan. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. mix the sugar. Put each ball into the sugar mixture and coat. it will stick to it and is hard to remove. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F.oven for 30-35 minutes. remove from the oven and let cool for a minute or two. If you leave the monkey bread in the Bundt pan much longer.htm[11-Sep-11 02:33:01] . drizzle a little melted butter evenly over the top of this first layer. nuts and cinnamon. brown sugar. o Open one can of biscuits and separate.

In large baggie. Bake 35 minutes at 350 degrees. Let stand 10 minutes before removing from pan.Monkey Bread.ca/~mec1995/recipes/breads/monkey2. Tony van Roon http://www. Pour over biscuits. Melt butter and brown sugar.sentex.htm[11-Sep-11 02:33:09] . II by Tony van Roon Preheat oven to 375° F. Boil 1 minute. 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. II Monkey Bread. Shake biscuit pieces and line in greased tub or Bundt pan. Back to Pastry & Rolls Menu Copyright © 1996. combine white sugar and cinnamon.

1 or 2 Tbsp at a time. Cover bowl with plastic wrap.) 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. combine water and sugar. Process until dough forms a ball. draft-free place until doubled in bulk.sentex. It should be smooth and satiny.Muffuletta Bread Muffuletta Bread Makes 1 loaf. processing just until blended. turn to coat all sides. processing just until blended. Cool completely on a rack before slicing. turn out onto a lightly floured surface. The loaf is done when it sounds hollow when tapped on bottom. Lightly grease a baking sheet. In a food processor fitted with the steel blade. punch down dough. Process 20 seconds to knead. Stop machine. Preheat oven to 425°F.ca/~mec1995/recipes/breads/muflet. Cover very loosely with plastic wrap. Bake loaf in center of preheated oven for 10 minutes. let rise until almost doubled in bulk. check consistency of dough. Lightly oil a large bowl. Add yeast mixture. Reduce heat to 375°F. If dough is too dry. Return to Bread Recipes http://www. place on greased baking sheet. press seeds gently into surface of loaf. 1 Tbsp at a time. Let rise in a warm. swirling to coat bottom and sides. Ingredients: 1 cup warm water (110°F. about 1 1/2 hours. combine 3 cups flour. add more flour. Sprinkle top of loaf with sesame seeds. add more warm water. When dough has doubled in bulk. about 5 seconds. 5 to 10 minutes. Let stand until foamy. Place rack in center of oven. Stir in yeast. Remove plastic wrap. and shortening. If dough is too sticky.html[11-Sep-11 02:33:15] . Form dough into round loaf about 10 inches in diameter. 1 hour. Place dough in oiled bowl. bake 25 minutes. salt.

Serve hot. add warm water if necessary. When ready to bake. Pinch off pieces about the size of golf balls and place on large buttered pan.Naan Bread Naan Bread Makes about thirthy 6-inch rounds: 4 cups all-purpose flour 1 Tbs sugar 1 Tbs baking powder 1-1/2 tsp salt 3/4 tsp baking soda 3/4 cup milk 1/4 cup plain yogurt 2 eggs 2 Tbs oil Combine dry ingredients in large bowl and blend thoroughly. Cover with damp cloth and let rest 1 hour.ca/~mec1995/recipes/breads/naan.htm[11-Sep-11 02:33:23] . preheat oven to 450 degrees F. 2-1/2 to 4 minutes. Make a well in center and add remaining ingredients. Place on baking sheet and bake until bread puffs and is lightly browned.sentex. Mix until dough is somewhat sticky. Dough may be refriggerated at this point for baking later. Back to Bread Recipes http://www. Turn onto floured board and knead until dough is elastic. Pat balls into thin circles about 6 inches in diameter.

Roll each ball to 1/8" thichness. Mix the dough.htm[11-Sep-11 02:33:27] . Broil in oil. kneading just enough to hold together. Add cumin seeds. turning once. beaten Mix dry ingredients.sentex. covered. for 35-40 minutes in a warm spot. (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. Add to flour mixture. Let dough rest. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. Heat the oil in a pan. (Susheel) Naan 2.Naan 2. Add water if necessary. milk and yogurt until barely warm. Divide into 20 small balls. Heat beaten egg. except the cumming seeds. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg.ca/~mec1995/recipes/breads/naan2.

about 1 hour. about 1 hour.htm[11-Sep-11 02:33:33] . Repeat with remaining pieces. Roll 1 piece into 7x15-inch oblong. Let stand 15 minutes at room temperature.New Orleans French Bread New Orleans French Bread by Tony van Roon Makes 4 loaves 2 2 1 2-1/2 7 1 envelopes dry yeast Tbs sugar Tbs salt cups warm water (105 . make three to four 3/8-inch-deep slashes atop each loaf. Cool completely. Punch dough down.ca/~mec1995/recipes/breads/newfr. Preheat oven to 450°F. Serve immediately. Add 5 cups flour to yeast mixture and stir to incorporate. Tony van Roon http://www. let stand until dissolved. Remove from pans. Using razor blade. Continue kneading until dough is very smooth and elastic.) Back to Bread Recipes Menu Copyright ©1998. Stir in another 1 cup flour. Rewarm in 350°F oven for about 20 minutes. sugar and salt over water in large bowl. Generously butter four 18-inch baguette pans. Turn dough out onto generously floured surface. abut 10 minutes. Add dough. Wrap in foil and freeze. Set seam side down in 1 prepared pan. Knead in remaining 1 cup flour. Knead dough 3 to 4 times. (Can be prepared 3 months ahead. turning to coat entire surface. Cover and let rise in warm draft-free area until doubled in volume. Let stand in warm draftfree area until dough rises to top of pans. Divide evenly into 4 pieces.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. about 30 minutes. Reduce oven temperature to 350°F. Continue baking until bread sounds hollow when tapped on bottom. Bake loaves 15 minutes. Stir to blend. Butter large bowl. about 10 minutes. Roll up as for jelly roll. Let stand until foamy and proofed.sentex. Brush each with glaze.

beat until dough looks glossy again. 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. and divide each part into three. cardamom. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Return to Bread Recipes http://www. let rise again. Place in a lightly greased bowl. eggs and enough flour to make a batter (about 2 cups). Turn out onto floured board. Add about 3 cups of flour and beat well.ca/~mec1995/recipes/breads/nisu. Ingredients: 2 pkgs. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. crushed loaf sugar (sugar cubes) and or sliced almonds. sugar. Add remaining flour 1 cup at a time until dough is stiff. Knead until smooth and satiny.html[11-Sep-11 02:33:41] . Glaze loaves with a mixture of beaten egg and milk.Nisu Bread Nisu Bread Makes 3 loaves. divide into 3 parts. Let rise until puffy (1/2 to 1 hour). Punch down. cover lightly and let rise in warm place (about 85°F) until doubled. Do not overbake or loaves will be dry. Dough should be smooth and glossy in appearance. Stir in the milk. Sprinkle with pearl sugar. Add the butter. turn dough to grease top. Bake at 400 ° for 25-30 minutes. salt. Place on lightly greased baking sheets. cover with inverted mixing bowl. Let rest for 15 minutes. Beat until dough is smooth and elastic. Turn out onto a lightly floured board. Repeat for second and third loaves. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under.sentex. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk.

. Use your own judgement. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www.ca/~mec1995/recipes/breads/oliebol. put the eggs in warm tap water for 10 minutes. Mix well. If you don't have (enough) yeast. Add the eggs and part of the 'hot' (not boiling!) milk. The consistancy of the dough batter should be something like thick porridge. Boter Letter. Dutch. If 'blue' smoke is coming from the oil it is definately too hot. Let cool a bit first. I microwave the milk until it is hot (probably around 50°C). So only fry as long as needed. Put enough oil in a large pan (or wok) that when the you put the newly formed oliebol in the oil it will sink and then rise again.=) Serve with powdered sugar (icing sugar) sprinkled on top. Check a couple for consistancy until you get the hang of it. Oil temperature should be about 'medium-high'. or are short. . I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. add beer. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. Works for me. Kerst Stol. wash the currants and raisins and then soak in hot water for 1 hour. They are usually made New Year's eve (or even during the day) and for the Dutch. apple at room temperature (before peeling). hick. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. Hollandse Boterletter. finely chopped 1 2% milk. Some of the raisins still have stems on them. Add the raisins/currants and the lemon rind (or even orange peel). Let rise for 60 minutes on a draft free spot. add salt and yeast and mix well. If you fry the oliebollen too long they become hard the next day. Put a piece of bread crust in the oil to check if the oil is hot enough. together with the apple. Put the flour in a large bowl. I have a plastic pail which I use only for yeast recipes. Add the rest of the milk and mix well. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite.sentex. will provide moisture and keep the oliebollen fresh for several days. 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).5 setting... It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun').Olie Bollen. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. Like.htm[11-Sep-11 02:33:49] . not very appetizing while eating so remove them. The fully soaked raisins/currants. My stove burner setting (electric) is about 6 to 6. grated (optional) 1 Preparation: Make sure everything is warm..

Pour into a large greased loaf pan. Also. Tony van Roon http://www. 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).ca/~mec1995/recipes/breads/orangedn. It is important that the pecans and walnuts are fresh and not stale. Mix remaining ingredients and add to wet mixture. Especially stale walnuts will leave a bitter after taste. Bake for 1 hour. baking soda.sentex. Cream sugar and butter together. keep in mind that pecans are a little bit harder than walnuts. orange juice and rind. Set aside to cool and then add to sugar/butter mixture. or until a skewer comes out clean. Makes 1 loaf Back to Breads Page Copyright ©1998. Beat in egg and set aside.htm[11-Sep-11 02:33:55] . In a seperate bowl mix the dates.

shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Allow to rise double in bulk. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Let rise double. Punch down dough and divide into 2 parts. 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. Bake at 400°F for 30 minutes or until golden brown. Drain off any excess oil.Pagach. add salt and 2 1/2 cups flour and knead smooth and elastic. Place cooled filling on one side inch margin from the edges. Ukrainian Potato Bread Pagach. Return to Bread Recipes http://www. Roll out dough into an 18 of rectangle. cover with stainless steel bowl. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Fold the other half of you have a turnover. Place on greased baking sheet. Pat the top of the filling. adding more flour as needed. Saute onion in oil until soft. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft.ca/~mec1995/recipes/breads/pagach.html[11-Sep-11 02:34:04] . Place dough on countertop.sentex. 9 x 12 inches. Carefully pinch edges together.

Pain Perdu. brandy and nutmeg in a bowl. Back to Bread Recipes Menu Copyright ©1998.sentex. Sheila Ainbinder -. French Toast. Soak the bread in the liquid mixture.ca/~mec1995/recipes/breads/perdu. sugar. 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.htm[11-Sep-11 02:34:10] . Heat the butter and oil in a heavy frying pan. milk. Dust with powdered sugar and serve with warm cane syrup. orange flower water. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. Tony van Roon http://www. lemon zest. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie. Fry the bread until golden brown on both sides. Mix well.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs.

whisk the eggs. melt 2 tablespoons of the butter. orange juice. Dust the entire plate with powdered sugar. French toast Pain Perdu. French toast French Toast yes.sentex. and vanilla. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. set aside. Spoon the warm sauce over the pain perdu.html[11-Sep-11 02:34:17] . to dissolve the sugar. 2 or 3 minutes on each side. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. sugar. Fry in the butter until golden brown. Add the bananas to the pecan mixture and warm slightly. heat 2 tablespoons of butter. 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.ca/~mec1995/recipes/breads/perdu2. coating evenly. Dip 2 slices of the bread into the egg-milk mixture. cinnamon. • Add the pecans and sauté for 4-5 minutes. • Stir in the maple syrup and bring the liquid up to a simmer.Pain Perdu. Return to Bread Recipes http://www. orange zest. • Repeat until all the butter and bread is used. Yields: 6 servings. stirring constantly. • In a nonstick sauté pan. Remove the sauce from the heat. • Lay the pain perdu on a platter. peeled and sliced. Carefully place the pan back on the stove and flame the sauce. • Remove the pan from the stove and add the rum. milk. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan.

let stand until creamy.sentex. patting the raisins over the surface. Place the dough in a buttered bowl. Pat the raisins dry and toss with 1/4 cup flour.Panini Bread. Add the flour and reserved raisin water and stir until smooth.ca/~mec1995/recipes/breads/panini. room temperature 1/4 cup unbleached all-purpose flour for the raisins Method: Soak the raisins in cool water to cover at least 30 minutes. Place the flour. and vanilla in a mixer bowl and mix with the paddle until blended. Add the butter and mix thoroughly. Change to dough hook and knead at medium speed until soft. Dolci type Panini Bread. about 45 minutes. 3 to 4 minutes. Stir the yeast into the warm milk in a small bowl. and very smooth. Cover with a towel and let rise half their original volume. Cool on racks. 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. grated lemon & orange zests. springy. Italian. Cover with plastic wrap and let rise until doubled. and smooth except for a few blisters. sponge. about 10 minutes. 8 to 10 minutes). (Or by hand. egg yolk. drain but reserve 1/4 cup of the water. 20 to 30 minutes. Add the raisins to the dough in 1 or 2 additions by flattening the dough. cover with plastic wrap.html[11-Sep-11 02:34:26] . Return to Bread Recipes http://www. The rolls should double in size and puff up into fat buns as they bake. springy. salt. sugar. and rolling up the dough. Cut the dough into 16 to 18 pieces and roll each piece into a ball. Heat oven to 400°F. about 1 hour. Bake 18 minutes. and let rise until doubled. knead until soft. eggs. Place the rolls on lightly buttered or parchment-lined baking sheets.

Peda Bread. With hands lubricated with oil. Cover each pan and let dough rise again. Divide dough into four parts. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Armenian Flat Bread Peda. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Spray 4 pie tins with vegetable oil spray(any kind). Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown.Peda. Add sugar. Return to Bread Recipes http://www.sentex. 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.html[11-Sep-11 02:34:31] .ca/~mec1995/recipes/breads/peda. Cover dough and let rise until double it's size. salt and Crisco. spread dough out evenly in each pan. Gradually add flour and mix well.

Dust 2 baking sheets with cornmeal. -. Mix the yeast in 1/2 cup of the warm water. Knead each ball for 1 or 2 minutes. and let rest for about 30 minutes. Shape into a ball. Using a floured rolling pin. but therein lies the secret. shaping each piece into a ball. adding the additional cup of flour if the dough gets too sticky. Turn out onto a lightly floured board and knead for 10 minutes. add the remaining 1-1/2 cups of water. Then stir in 5 cups of the flour. place the next tray on the bottom for its 5-minute. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Let them cool--rewarm them for serving. The breads will puff up and be lightly browned when they're done. cover and let rest for about 30 minutes. the dough should be smooth and eleastic. you will bake the remaining Pita. mixing vigorously with each addition.sentex. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. remove from oven. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. The (preheated) oven is set fpr 500 °F. Do not open the oven during this first baking. Dust the cookie sheets with cornmeall also in between baking Pita's. Place 1 cookie sheet on the lowest rack for 5 minutes. and the yeast mixture. stir and set aside to proof. the oil. In a large mixing bowl. After 5 minutes.htm[11-Sep-11 02:34:39] . When kneading is finished. this recipe is not my own.very hot for these little breads. place in a greased bowl. place 2 of the circles on each sheet. turning once to coat the top. salt.ca/~mec1995/recipes/breads/pita. or freeze them for future use.Pita Bread Pita Bread (or just Pita) by Tony van Roon 8 to 10 breads: 2 packages dry yeast 2 cups warm water 1/2 teaspoon honey 1/4 cup olive oil 1 tablespoon salt (optional) 5 to 6 cups whole wheat flour cornmeal Actually. high heat and remove the first ones to a wire rack to cool. Continue the process until all the breads are baked. Back to Bread Recipes http://www. add the honey. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. 1 cup at a time. When they're done. Punch down on floured surface. cover. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty.

dough will sink to bottom. gently press in center with back of slotted spoon until bread puffs. about 20 seconds. Pour oil into wok or medium saucepan to depth of 3 inches. Repeat with remaining dough. Roll 1 piece into smooth ball (keep remainder covered with towel).htm[11-Sep-11 02:34:46] .ca/~mec1995/recipes/breads/poori. Place on platter and serve immediately. Transfer to paper towels using slotted spoon. Keep warm while cooking remaining dough. Turn and cook until light brown. Cover. Divide dough into 8 pieces. Cover and let rest 15 minutes.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. Heat to 375 °F. Back to Bread Recipes http://www. Add 1 dough round to oil. Dust generously with whole wheat flour and roll into 5-inch-diameter circle.sentex. Mix in buttermilk. When dough starts to rise.Whole Wheat Indian Bread Poori . Knead dough on lightly floured surface 2 minutes. dusting with flour to prevent sticking.Poori .

Beat 1 egg and sugar together.ca/~mec1995/recipes/breads/pulla.Pulla. salt and some of the flour. Let rise in warm place. Cool. add milk mixture. Divide into 3 equal parts. Let rise again until doubled in size. shape each into a long strand. Add lukewarm milk. Coffee bread from Finland Finnish Coffee Bread Ingredients: • 1 pkg yeast • 1/4 cup warm water (105-115°F) • 1-1/3 cups lukewarm milk • 2 eggs • 1/2 cup sugar • 1/2 tsp salt • 4-1/2 cups sifted flour. Knead until dough no longer sticks to sides of bowl. 350°F about 30 minutes or until golden brown. Knead vigorously until thoroughly mixed. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water.sentex. Stir to mix.html[11-Sep-11 02:34:52] . stir until dissolved. 85°F until doubled in size. Makes 1 loaf. Return to Bread Recipes http://www. Sprinkle with almonds. Add butter. about 45 minutes. Cover. Add cardamom and enough flour to make a soft dough. Punch down. Braid strands to form a loaf. Coffee bread from Finland Pulla. Bake in moderate oven. Brush with slightly beaten egg. approx. Cover.

but some is necessary) Bake at 350° F. you don't need all of it. but that's what the original recipe calls for.ca/~mec1995/recipes/breads/radiobb. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. 1/4 cup of less should be plenty. for 50 minutes Relax.berkeley. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4.. so.edu Back to Bread Recipes http://www. My girlfriend loves it. Grease three 6x3" loaf pans.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. and to her by her mother.. Although I don't recommend using that much.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. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. Do not be fooled by its simplicity. and says the reason she works out is so she can eat it without too much guilt.sentex..

and yeast with the flour. Stirr in the currants. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk. Remove from pan and cool on wire rack. Put the dough mixture in a lightly greased bowl. Bake at 350 °F for 35 minutes or until done.) 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. Roll each half in a rectangle to fit your bread pan. Devide in half. Cream the (softened) butter with the sugar. 30 minutes. and lightly knead it again for about 1 minute. approx. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. add the eggs. Knead on a floured surface or countertop until smooth for about 10 minutes.sentex. Mix the salt. Punch the dough down.htm[11-Sep-11 02:35:03] . raisins. Add the creamed butter/sugar mixture to the flour.ca/~mec1995/recipes/breads/raisin-4. Place each half in a greased and floured loaf pan.Raisin Bread #4 Raisin Bread #4 by Tony van Roon Makes 2 Loaves: 1 cup 2 pkgs 1/2 3/4 1/2 6 cups 1 2 1 cup 1 cup Very warm water or milk (about 125 °F. Cut the apple in little pieces. Back to Bread Recipes http://www. and the apple pieces. Add the warm water. Cover and let rise again until double in bulk.

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. sugar. * Use tap-water or water reserved from boiling potatoes. divide in half. about 6 to 8 minutes. Bake at 350 °F. I also started adding half an apple. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. you can substitute with applesauce. I found that when using 2 eggs the bread becomes a bit dry the next day. Remove dough to lightly floured surface. Stir in egg. Add remaining water. roll up tightly as for jelly roll. If you like. about 1 hour. Back to Bread Recipes http://www. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. raisins. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved. turning to grease the top. Sprinkle in the yeast.sentex. The one cup of water changed to 1-1/2 to 2 cups hot tap water. Pinch seams and ends to seal. Works well. and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic. Place in a greased bowl. Beginning at short end of each. Remove from pan and cool on wire rack. stir until disolved. Let cool to room temperature. about 1 hour. butter. blend well. Punch dough down. let rise again in warm.ca/~mec1995/recipes/breads/raisin-5. Cover. cut in small pieces. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. draft free place until doubled in size. salt. let rise in warm and draft free spot until doubled in bulk. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. Gives a nice look to a slice.htm[11-Sep-11 02:35:16] . You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. seam sides down. Cover. Roll each half to 12x7 inch rectangle. and 2 cups of flour. Place. It is obvious that the apple and egg should be at room temperature. mashed potatoes (or applesauce). for 35 minutes or until done. to keep the bread moist.

ca/~mec1995/recipes/breads/oatsbred. then beat thoroughly. Stir until blended. salt. Pour into well-oiled pan. Pour over rolled oats. flour. sirup. Allow to rise until double in bulk.sentex.htm[11-Sep-11 02:35:23] . and yeast which has been softened in lukewarm water. Tony van Roon http://www. Add cooking oil. Beat thoroughly. Cover and let rise until double in bulk.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Bake in moderate oven (375°F) about 45 minutes.1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk. Allow to stand 1 hour. Back to Bread Recipes Menu Copyright ©1998.

grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Knead. Knead well. add citron. orange peel and lemon rind. Specialty Bread King's Bread. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. When the dough is smooth. Make two incisions forming a cross on the top of the ball and place in a floured bowl.html[11-Sep-11 02:35:32] . then form into a ball. 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. Cover with napkin and let stand in a warm place until it is twice its original size. Moisten the tope with a brush dipped in remaining egg. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. Shape dough into a large circle with a hole in the center.Rosca De Reyes Bread Rosca De Reyes. cover with napkin and allow it to stand twenty-four hours. mixing it a little at a time with the flour. Mix butter. Dissolve yeast in lukewarm water and pour into center of mound. exclusively for January 6. Yield: one very large ring or twelve to fifteen servings. Bake at 400°F for thirty minutes or longer. sugar and salt with milk and cook over moderate heat for about two minutes.sentex.ca/~mec1995/recipes/breads/rosca. chopped 1 lemon rind. Add two eggs and the orange blossom water. chopped 1 candied orange peel. add the dough which has fermented. Return to Bread Recipes http://www. Mix thoroughly with the flour and when lukewarm. Place in a greased pan. sprinkle with sugar and dot with small pieces of additional citron. adding the rest of the milk mixture and two more eggs.

This requires about 1-1/2 hours. Mrs. VA. Sprinkle 1 tablespoon salt. Elida.sentex. o Bake at 350°F for about 1 hour. Allow mixture to stand at room temperature from noon to the following morning. the sugar and the corn meal over the potatoes. this sponge should be the consistency of cake batter. Wayneboro.ca/~mec1995/recipes/breads/saltrb.htm[11-Sep-11 02:35:38] . o Scald milk and cool to lukewarm. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. Back to Bread Recipes Menu Copyright ©1998. o Add boiling water and stir until salt has dissolved. Brunk. o Add milk and remaining flour to sponge. Stir until ingredients are well blended. Tony van Roon http://www. add shortening. o Set mixture in a warm place and let rise until light and full of bubbles. G. o Let rise until light.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Add to it the soda. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. o Kneed for 10 to 12 minutes and shape into several loaves.H. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. o Then drain off liquid. remaining salt and 5 cups of flour.

it may sour. Watch it for if it gets too high. then cool on rack. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours.ca/~mec1995/recipes/breads/saltcb. it is useless to proceed as the bread will not rise properly. until it ferments. Back to Bread Recipes Menu Copyright ©1998. Preheat the oven to 400°F and bake the bread 10 minutes. Reduce the heat to 350°F and bake 25 to 30 minutes more. but not stiff. If it isn't light in texture.. 1975" Makes three 5x9-inch loaves Measure into a large jar or bowl: o 1/2 cup fresh coarse white stone-ground cornmeal o 1 tablespoon sugar Scald and pour over the cornmeal: o 1 cup milk Let stand overnight or longer.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. 90 to 95°F. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Tony van Roon http://www. in a warm place. By then it would be light and have a number of small cracks over the surface. covered.htm[11-Sep-11 02:35:42] . Bobbs-Merrill Co.sentex. Keep water warm this full length of time. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. Scald: o 3 cups milk Pour it o 2 o 5 o 1 over: tablespoons sugar tablespoons lard tablespoon salt Stir in: o 3-1/2 cups sifted all-purpose flour Stir in the corn mixture. cover and let rise until it has doubled in bulk. Test for doneness. until bubbles work up from the bottom. Rombauer & Becker.

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

http://www.sentex.ca/~mec1995/recipes/breads/saltpb.htm[11-Sep-11 02:35:48]

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

http://www.sentex.ca/~mec1995/recipes/breads/squaw.htm[11-Sep-11 02:35:58]

Strawberry-Pecan Bread

Strawberry-Pecan Bread
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

http://www.sentex.ca/~mec1995/recipes/breads/strawpec.htm[11-Sep-11 02:36:06]

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

http://www.sentex.ca/~mec1995/recipes/breads/bbread.htm[11-Sep-11 02:36:16]

Stir with a fork to mix all dry ingredients well. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. Grease a 9x5x3-inch loaf pan. Cut the butter into small pieces and drop into the flour mixture. chilled 2 Eggs 1/2 cup Raspberry jam/preserves or 1/2 cup Strawberry jam/preserves 3/4 cup Milk 2 Tbs Butter 2 Tbs Sugar 2 Tbs Raspberry jam or 2 Tbs Strawberry jam Preheat oven to 350 °F. or until a straw inserted into the center comes out clean.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. Spoon into the loaf pan and bake for about 1 hour 15 minutes. baking powder. Combine the flour. Using your fingers or a pastry cutter. Stir and bring to a simmer. Beat the eggs well in a small bowl. sugar.ca/~mec1995/recipes/breads/sunday. and salt in a large mixing bowl. and jam in a pan.sentex. whisk until the mixture is blended smooth. continue stirring until dissolved and blended.htm[11-Sep-11 02:36:23] . sugar. make the glaze by combining the butter. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. add the jam or preserves and milk. Back to Bread Recipes Sunday Loaf http://www. Meanwhile.

sentex.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.ca/~mec1995/recipes/breads/limpa. Shape as desired--oval. Place in a greased bowl and turn once to coat the top. round or square--and place on greased baking sheets. Beat well. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. but it looks better if baked as so called free-loaves. knead the dough for about 10 minutes. Add a bit more white flour if the dough is too sticky. Punch down. Back to Bread Recipes by Tony van Roon http://www. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. dissolve the yeast in the ½ cup of warm water and add to the first mixture. Cool on wire racks. mixing with each addition until all 3 cups are stirred in. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. In a cup or bowl. Cool to lukewarm. Or bake in the normal baking pans if you like. butter. Bake at 400 °F. Then gradually add the white flour to make a soft dough. Stir in the rye flour gradually.htm[11-Sep-11 02:36:32] . On a lightly floured board or countertop. and salt. then stir in the honey.

Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast).ca/~mec1995/recipes/breads/swed-rye. The breads will shrink a little from the sides of the pan when they are done. Enjoy! NOTE: If you don't like the taste of anise. just leave it out or replace with something you like. orange rind and seeds. 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. Make four ¼" deep diagonal cuts in the top of the loaves. If the dough is sticky or too soft.sentex. dusted with cornmeal. Leave the dough in the bowl and cover the bowl with plastic wrap. sugar. or sound hollow when you tap on top of the bread. Back to Bread Recipes http://www. Let rest for a minute. Mix all ingredients together until smooth.htm[11-Sep-11 02:36:38] . If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. Stir in the molasses. Add the flours and butter. then let rise on a draft free spot for about 45 minutes. then stir until dissolved. Bake in preheated oven at 375 °F for about 35 minutes.Swedish Rye Bread Swedish Rye Bread by Tony van Roon Makes 2 Breads: 3 packages quick dry yeast 2 tablespoons softened butter ½ teaspoon salt 3 cups unbleached white flour 2½ cups fine milled rye flour 1½ cups hot water (about 80 °F) ¼ cup molasses ½ cup sugar 1 tablespoon grated (califorina) orange rind 1 tablespoon fennel seed 1 tablespoon anise seed Put the water in a bowl and add the yeast. add a little more flour.

Return to Bread Recipes http://www. Combine the remaining ingredients and add to the first mixture. do not overmix. •2 Place mixture in a 10-inch greased baking pan. flour.sentex. sugar. baking soda and baking powder.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. salt.html[11-Sep-11 02:36:48] . Blend only until mixed.ca/~mec1995/recipes/breads/texmex. shredded Method: •1 Combine the cornmeal. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. pepper.

ca/~mec1995/recipes/breads/raisin6.html[11-Sep-11 02:37:04] . Return to Bread Recipes http://www.. Add ingredients in order given.sentex. Ingredients: o 1-1/2 teaspoon Yeast o 2 cups Whole Wheat flour o 2 cups White bread flour o 1-1/2 teaspoon Salt o 1-1/2 teaspoon Cinnamon o 1 tablespoon Sugar o 1 tablespoon Brown sugar o 2 tablespoons Dry Milk o 2 tablespoons Butter o 1-1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o 1/2 cup Raisins o 1/2 cup Chopped Walnuts Recipe by Donna Holder.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread This is a good Whole Wheat recipe I made up for my Bread Machine..

Remove the breads from pans when they're done and cool on wire racks. Preheat oven to 350 degrees F. If you're kneading the bread by hand the dough has to be double. 1 cup at a time. Lightly oil hands and counter top and mold dough into 4 loaves.100% Whole Wheat Bread 100% Whole Wheat Bread. combine 7 cups of the flour with the salt. #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. until the dough is the consistency of cookie dough. Sprinkle the yeast on top. Blend in mixer on low speed until thoroughly mixed. Knead for 10 minutes on low speed. water. Add the yeast mixture. honey. 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. Cover and let rise in a warm place until the dough has increased by one-third in bulk. Back to Bread Recipes http://www. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Add the remaining 5 to 6 cups of flour. Do NOT stir! Set aside.htm[11-Sep-11 02:37:20] .sentex. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer.ca/~mec1995/recipes/breads/wwbread. and oil. bake for 40 to 45 minutes or until loaves test done. In a mixer bowl.

This recipe was original posted with two large eggs and I have modified it for 1 small egg. Cover with the bowl and let it rest for 10 minutes. Back to Bread Recipes http://www. put butter or oil. Tip: With all bread baking. * Modified for regular milk from non-fat dry milk. Add the yeast mixture. Then bake for about 35 minutes or until done. In a large bowl.sentex. can be made without egg. especially electric ovens. molasses. spoon. Then divide in half and form 2 loaves. and 4 cups of flour. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. Place the dough in a greased bowl. (cover with aluminum foil the last 10 minutes to prevent burning). Turn out onto floured surface. Remove the breads from pans when they're done and cool on wire racks. Place in greased bread pans. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes).Whole Wheat Bread II Whole Wheat Bread. Add the boiling water and stir.ca/~mec1995/recipes/breads/wwbread2. ** This bread. I put a cup with water in the back corner of the oven which really helps the baking process. Bread will sound hollow when tapped with fingers. Preheat oven to 400 °F. Add enough flour to make a soft. punch down. Turn out onto a lightly floured surface and knead for about 10 minutes. Beat with a whisk. milk. egg. or mixer. turn once to cover the top. cover and place in a warm spot to rise double in bulk for about 1 hour. and salt. and most others.htm[11-Sep-11 02:37:56] . Let cool to lukewarm. Set aside to proof. #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. and knead for a about 2 minutes. workable dough. cover with a towel. I use the regular 2% kind.

seedless (about 1-1/2 cups) 50 gram . Proof the yeast first: 1 cup water.all purpose white flour. I find it much easier to work with.yellow (golden) raisins 50 gram . (about 1 cup) 200 gram .Christmas Bread(English) Family recipe since 1975. Wash the raisins and the currants and let it soak in hot water for 10 minutes. don't worry about it. by Tony van Roon Makes 1 very large. So. your yeast is no longer good and needs to be replaced. Substitute the 50 grams fruitmix for something else of your choice.2% warm milk (about 4 oz. Neither I or my family like fruitmix so we never use it.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.REAL (no-salt) butter 150 ml .Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .Kerst Stol(Dutch) .ca/~mec1995/recipes/breads/stolle.salt (1/4 tsp) 100 gram . If not.dark brown sugar (1/2 cup) 150 gram . etc. or 1-1/2 cups) 150 gram . instead) 1 lemon . If the yeast is foaming you can proceed with the recipe. apple. http://www.htm[11-Sep-11 02:38:21] . It also keeps in the refrigerator for about a year. Heat the water to about 100 °F. 2 TBSP white sugar.raisins (Thompson). sifted (about 3-1/2 cups) 25 gram . quick-dry-yeast is in. or orange. Dissolve the sugar into the warm water.large 8 gram .currants. like cranberry. cranberry.fruitmix (optional) (use apple.sentex.grated rind from 1 lemon 1 egg . Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . or 2 large loaves 150 grams is approximately 1 cup 500 gram . and the 25 grams yeast (3 packages). Then drain and dry everything with tea towels or paper towels and set aside. I use chopped up apple myself because it keeps the bread moist after baking. If you don't have lemon-rind you can leave it out.

and lemon rind in a large bowl. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. Mix it using your hand. Knead until the dough feels smooth. the lemon rind and halve of the lemon juice. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). and bake for another 10 minutes. Use whatever amount you feel is right for your bread or about 1-inch diameter.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. in grams. 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. 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. how much almond past to use. After the 20 minutes. try to make the almond paste yourself instead of the store bought crap. brown sugar (you can use white sugar if you wish). Optional: (Instead of brushing with water and melted butter) before baking. Mix the dough with the currants. mix the dough preferable by hand.) Moisten the edges of the oval shaped dough with a bit of water or milk. if not. This recipe is for one large bread or two smaller ones. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. it is the only way to 'feel' the consistency of almond paste. Then bake as stated above. and the optional fruitmix. Flatten the dough to an oval shape and about 1 inch thickness. Let the dough rise under plastic wrap on a draft-free spot for 1 hour (less with the quick-rise' dry yeast) or until at least double in bulk. Let it rest for about http://www. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. A bit thicker is okay but not thinner or the dough mixture will not rise properly. It is really easy. About 10 minutes before serving. Or use this as a base to make Marzipain. Let it rise again on a draft-free spot for another 45 minutes. 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. Put the second rack with the bread just below the middle of the oven. Put one rack all the way at the top of the oven covered with a cookie sheet or aluminum foil to prevent the top from burning. Add more milk (or flour) as needed. lemon rind. 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.htm[11-Sep-11 02:38:21] . Unless a real dough-kneader is used (like KitchenAid). don't worry about it). 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. Bake with the top of the bread just below the middle of the oven (if possible. 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. Add the egg. Almond Paste: Also an old family recipe. Mix the sifted flour with the salt. (NOTE: it is difficult to really specify. raisins. fluffy and not too sticky. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking.sentex. add the egg and yeast mixture. Mix thoroughly with the sugar.ca/~mec1995/recipes/breads/stolle.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). Don't make it too dry. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. Starting in the middle of the flour. If you can. A bit sticky is fine.

Weinacht Stolle (Christmas Bread) 10 minutes.sentex. so watch it! Give the sugar another 10 minutes to absorb the fluids. Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds. Don't make the mixture too wet with the lemon juice. 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. Personally. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). However. If you have almond paste leftover. Back to Bread Recipes Copyright © 1975 .Traditional family recipe. and by family tradition.ca/~mec1995/recipes/breads/stolle. Just add 1 spoon at a time until the paste is firm. use it to make Marzipain. This will happen faster than you think.htm[11-Sep-11 02:38:21] . by Tony van Roon http://www. dry is good but not so dry that it crumbles and not stick together. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days. Then start kneading it again with your hand until it is firm.

about 3 minutes. Brush with egg glaze. spacing 3 inches apart. Add remaining water.htm[11-Sep-11 02:38:25] . Back to Bread Recipes Menu Copyright ©1998. stir to dissolve. about 8 minutes. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. starting at one long side. 4 cups flour and salt and beat until smooth. Let rise at room temperature 8 hours. Preheat oven to 475°F. Tony van Roon http://www. Pat each into 4x7-inch rectangle. Arrange seam side down on prepared sheets.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight.sentex. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Remove brick from water and place in oven. (Dough can also be mixed and kneaded by hand. Pinch seams to seal. Let rise until almost doubled in volume.) Grease large bowl and add dough. about 45 minutes. Roll up jelly roll fashion. Let stand 5 minutes. Cool on racks before serving. about 2 minutes. about 2 hours. Mix until smooth and elastic. Grease baking sheets and sprinkle with cornmeal. Make 3 diagonal slashes in loaves. adding more flour if necessary. This gives the loaves a firm crust. turning to coat surface. Punch dough down and knead on lightly floured surface until smooth. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. 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.ca/~mec1995/recipes/breads/fr1-bred. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. about 35 minutes. then drain it and put it in the oven with the bread to create steam. Divide into 12 pieces. turning to coat entire surface. Return to greased bowl. Cover with damp towel. Punchy dough down and knead on lightly floured surface until smooth. Bake 10 minutes.

mixing well after each addition. until doubled in bulk (about 1 hour). Add 1/2 teaspoon of honey and stir. tapering at the ends. greased bowl. then knead each piece well until all the air bubbles have been worked out. Cover mixture and let stand for a few minutes. add 1/2 cup of the drained raisins to each of the balls. slash each one diagonally 1/4 inch deep about 2 inches apart. and beat in 2 cups of the flour. Cover lightly with a towel and set aside in a warm place. Shape the dough into a ball and place in a warm. Preheat oven to 350 °F. Before shaping the loaves. Cover and set aside until it foams and doubles in volume.htm[11-Sep-11 02:38:28] .ca/~mec1995/recipes/breads/raisin-1. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. pour in 1-1/2 cups of tepid water. Turn out onto a lightly floured board. Back to Bread Recipes http://www. kneading them right into the dough.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. Turn dough out onto a lightly floured board and divide it in half. using only enough additional flour to knead into the dough if it becomes too sticky. free from drafts. 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. Now shape into 2 long loaves. golden brown crust. In a large mixing bowl. When done. Add the foaming yeast mixture. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Bake for about 40 to 45 minutes for crusty loaves. until the dough is smooth and elastic. then add the honey and salt. cool on wire racks. Knead well.sentex. Cover with a piece of butter wax paper. about 8 to 10 minutes. Before putting the loaves in the oven. Add more flour until a stiff dough is formed.

baking powder and cornmeal together.sentex. Beat-up very quickly and bake in a large buttered pan in a very hot. oven. Add melted butter and milk. salt.ca/~mec1995/recipes/breads/corn9. Sift the flour. Return to Bread Recipes Menu http://www.htm[11-Sep-11 02:40:35] .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. Mix sugar with beaten eggs. 450 °F.

sentex.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. and eggs.htm[11-Sep-11 02:40:40] . until golden brown. if desired.ca/~mec1995/recipes/breads/fiddles. lightly beaten cup walnuts (optional) Mash the bananas with a fork. Fold in the nuts. Stir the flour and sugar together and mix with the bananas. oil. Pour into a greased and floured loaf pan. Tony van Roon http://www. Serve cold with cream cheese. Back to Bread Recipes Menu Copyright ©1998. Bake for 1 hour at 325°F. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs.

Press down on rounds and flatten to about 3/4 inch. roll out until it is just under the size of a cookie sheet. lubricate hands with a little butter or oil. yeast and butter.Gatah. Let the dough rise covered for about 30 minutes. Roll out each ball fairly thin and brush with melted butter. While stirring continually allow it to brown just slightly. 5) Roll up the filling covered dough from the bottom like a jelly roll. Brush with butter again.sentex. and then fold again. Armenian Sweet Rolls Gatah. When dough is smooth. Add sugars. Cover and let rise for about 90 minutes. Brush the tops with melted butter and sprinkle with sesame seeds. Place aside and repeat with all six balls. orange zest and raisins. With a sharp knife. 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.html[11-Sep-11 02:40:49] . mix together eggs and 3/4 cup sugar. Mix in well. then place on a cookie sheet. Now spread the filling over the rectangular piece of dough and evenly spread the filling. 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]. cinnamon. cut the roll into 1-1/2 inch rounds. Let cool before using. divide evenly into six balls. then from the bottom to center. 3) Add warmed milk. Return to Bread Recipes http://www. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. 2) In a large bowl. Bake in a 325 degree oven for 20 . walnuts. Now taking the first strip.ca/~mec1995/recipes/breads/gatah. Method for the Filling: 1) In a large skillet. top to center and bottom to center. 4) To this mixture add flour and knead the dough. Fold dough from top to center. melt the butter and then add the flour. If dough is sticky. Take off heat and let cool for about 5 minutes.25 minutes or until just golden brown.

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