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Bread Machine Recipes
by Tony van Roon
Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010
Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread
Bread Recipes for the Breadmachine
Bread Recipe of the Month!
Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.
Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast Select desired setting: press start.
This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the pan, add the dry ingredients, then the yeast. Takes about 1 minute. August 1996 - Grape-Raison Bread This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Bread Recipes for the Breadmachine
This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast
Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups
Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,
June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.
Milk Vegetable Oil Sugar Cinnamon Salt
This bread tastes best when served warm.ca/~mec1995/recipes/bm-bread/broden. 1-1/2 cups 1-1/2 cups 1-1/2 tsp.htm[11-Sep-11 02:19:34] . If any is left over and gets cold. 1 tbs. Light setting (or the equivalent setting for your machine). Sprinkle a little cornmeal on the dough after the second rising. May 1996 . Apples add moisture to the dough. 1/2 tsp.sentex. 2 cups 2 cups 2 tsp. Cool. 1 cup 1 cup 1 tsp. April 1996 . Select: Sweet or Basic Medium cycle. 2 tbs. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 package active dry yeast or 1-1/2 teaspoons bread machine yeast Note:Put all the ingredients in the inner pan in the order listed. At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. 1/2 med. 2/3 tsp.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle.Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. 1/4 tsp. so a little flour may have to be added to adjust the consistency. try toasting it. 1/2 tsp. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Raisin Bread Cycle. 1/3 tsp. Select Basic Wheat cycle.English Muffin Bread (Makes one 1-l/2 pound loaf) This bread is similar to English muffins. 3 cups 1-1/2 tsp. Push Start. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. slice and toast for a real treat in the morning. 1/3 tsp. 1-1/2 tbs. Large 1-1/3 cups 2 tbs. Medium 1 cup 1-1/2 tbs.
If too dry.. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. 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. loaf) Do not use timer with this recipe. If too wet. James wrote: This is one of my favorite. add additional flour.sentex. so it keeps well.htm[11-Sep-11 02:19:34] . but more important a great taste. add 1 or 2 tablespoons water. Feb.Mixed Fruit Bread (Makes 1-1/2 lb. Note #2: Moisture in dried fruit varies. loaf) This recipe was sent to us by.net). with a great aroma. 1996 . so 10 to 15 minutes after adding the fruit.Bread Recipes for the Breadmachine March 1996 .Honey and Oats Bread (Makes 1-1/2 lb. James Patelli (jpatelli@digital. 1-1/3 cups water 2 tablespoons butter or margarine.ca/~mec1995/recipes/bm-bread/broden. and milk at 75-85 °F. check mixture. Jan. 1996 .LIGHT BAKE Note#2: all ingredients at room temp. The acid in the buttermilk also retards the growth of mold. loaf) This is a delicious and moist bread. 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:. Back to the Kitchen http://www. 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.Buttermilk Cheese Bread (Makes 1-1/2 lb.
Bing van Kampen.htm[11-Sep-11 02:19:40] . All in all a lot of work to re-figure out this recipe. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. Add ingredients to the bread machine pan in the order suggested by the manufacturer. For a refreshing hint of citrus. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. the 1-1/2 pound version turned out quite well. Same for the 1 pound variety although I don't have a picture. cool on wire-rack.ca/~mec1995/recipes/bm-bread/bm-egg. use the California type oranges. medium/normal crust color setting. 2003 http://www. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. In regards to the orange. add 1 tablespoon of finely shredded lemon or orange peel with the flour. This recipe was overhauled and revamped on 9-20-2003. What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. I owe it all to my sister-in-law. Remove bread from pan. The milk was preheated a bit to make the dough rise better and bigger. 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.sentex. For best results. Recommended cycle: Basic/white bread cycle.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20.
htm[11-Sep-11 02:19:46] . (If basic/white bread setting is used. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. add 1 tablespoon gluten to either size recipe.ca/~mec1995/recipes/bm-bread/bm-rye. cool on wire-rack. If you like. Gluten is available in the health food store or if lucky in your local supermarket.5 pound recipes. try adding gluten to whole wheat.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 cup plus 2 tablespoons 1 tablespoon light molasses 2 tablespoons 1 tablespoon butter or margarine 1 tablespoons 3/4 teaspoon salt 1 teaspoon 1 2/3 cups bread flour 2 1/2 cups 2/3 cup medium rye flour 1 cup 1 tablepoon packed brown sugar 2 tablespoons 2 teaspoons dutch cocoa powder 1 tablespoon 1/2 teaspoon whole carway seeds 3/4 teaspoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. and structure. See adding gluten tip below. Use 1 tablespoon gluten for both the 1-pound and 1. Remove bread from pan. The time-bake feature can be used. texture. and rye bread recipes to improve loaf height. If your machine lacks this cycle. Back to Bread-Machine Recipes http://www. Add ingredients to the bread machine pan in the order suggested by the manufacturer. whole grain. light or medium/normal crust color setting. substitute dill or fennel seed for the carway seed.sentex. which comes in handy when making whole grain breads.
Time-bake feature can be used. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter.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.ca/~mec1995/recipes/bm-bread/bm-sbred. -Before trying the timed baked feature. if should form a soft.htm[11-Sep-11 02:19:50] . If dough is too stiff or dry.) Recommended cycle: Basic/white bread cycle. add additional liquid. If dough is too soft of sticky. -To assure accuracy. Add ingredients to the bread machine pan in the order suggested by the manufacturer.sentex. until dough is of the right consistency. (Yogurts vary in moisture content. measure the starter while it's chilled. add additional bread flour.see Adjusting Dough Consistency tip below. adding the yogurt with the milk. medium/normal color setting. if necessary add enough water to get the desired consistency before measuring. Back to Bread Machine Recipes http://www. It will start to rise. then let it come to room temperature before using it. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Adjust dough consistency -. 1 teaspoon at a time. smooth ball around the blade. If dough is too dry of stiff or too soft or slack. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. 1 teaspoon at a time.
medium/normal color setting. adding sourdough starter with the yeast. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.ca/~mec1995/recipes/bm-bread/bm-sdb.) Recommended cycle: Basic/white or French bread cycle. add additional bread flour. smooth ball around the blade. 1 teaspoon at a time.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 -. Adjust dough consistency -.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. if should form a soft. add additional liquid.htm[11-Sep-11 02:19:57] . Back to Bread-Machine Recipes http://www.sentex. until dough is of the right consistency.see Adjusting Dough Consistency tip below. If dough is too soft of sticky. If dough is too stiff or dry.
Roll or press to fit into prepared pan(s). 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. Lightly oil the pizza pan(s). remove dough to lightly floured surface.sentex. mushroom. sprinkle lightly with cornmeal. Back to Bread-Machine Recipes http://www. If necessary.htm[11-Sep-11 02:20:04] . and mozzarella and cheddar cheese mix. Baking time will vary with the pizza-size and selected toppings.ca/~mec1995/recipes/bm-bread/bm-bpizz. tomato. Adjust dough consistency -. Bake at 425°F for 20 to 25 minutes or until done. When cycle is complete.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. red onion. Add pineapple to make it 'Hawaiian'. Add ingredients to the bread machine pan in the order suggested by the manufacturer. knead in additional flour to make dough easy to handle. Recommended cycle: Dough/manual cycle. Here is my favorite combo: red or yellow pepper.(see Adjusting Dough Consistency tip below).
When cycle is complete. Place smaller braid on top of larger braid. When cycle is complete. 15-20 minutes. Cover with damp towel. 15-20 minutes. lay it down. lay it down. Bring right rope under new center rope. margarine.tastes like cake by Dick Hanson Ingredients -. Place smaller braid on top of larger braid. Pinch ends to seal.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine.Challah for the Breadmachine Challah -. Select dough/manual cycle. Divide remaining piece into 3 equal pieces. roll into 14" ropes. Sprinkle with poppy seeds or sesame seeds if desired. Select dough/manual cycle. braid. Lightly beat egg yolk and one tablespoon of water. Divide dough into two pieces. If necessary. lay it down. let rise in warm.sentex. Braid by bringing left rope under center rope. egg. Divide the larger piece into 3 equal pieces.ca/~mec1995/recipes/bm-bread/bm-chall. Pinch ends to seal. sugar. cover loosely with foil to prevent excess browning. Braid by bringing left rope under center rope. Divide the larger piece into 3 equal pieces. If necessary.htm[11-Sep-11 02:20:13] . braid. 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 -. (Total baking time approximately 25-30 minutes. Remove to rack and cool when done. Divide dough into two pieces. roll into 12" ropes. the other about 1/3 of the dough. Pinch ends firmly to seal and to secure to large braid. Cover with damp towel. roll into 12" ropes. Repeat to end. draft-free place until almost doubled in size. one about 2/3 of the dough. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. Repeat to end. salt and yeast to bread machine in order recommended by manufacturer. draft-free place until almost doubled in size.Basic Bread Machine Add water. remove dough to a lightly floured surface. lay it down. Place ropes on greased baking sheet. Place ropes on greased baking sheet. Bring right rope under new center rope. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). the other about 1/3 of the dough. one about 2/3 of the dough. Pinch ends firmly to seal and to secure to large braid. knead in enough flour to make bread easy to handle. Select Sweet Bread cycle. roll into 14" ropes. brush over braids. Divide remaining piece into 3 equal pieces. Lightly beat egg http://www. flour. remove dough to a lightly floured surface. let rise in warm.) Remove from sheet and cool on wire rack. After bread has baked at 375 °F oven for 15 minutes. knead in enough flour to make bread easy to handle.
htm[11-Sep-11 02:20:13] .ca/~mec1995/recipes/bm-bread/bm-chall. brush over braids. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Remove from sheet and cool on wire rack. Sprinkle with poppy seeds or sesame seeds if desired. Back to Bread-Machine Recipes http://www. After bread has baked at 375 °F oven for 15 minutes.Challah for the Breadmachine yolk and one tablespoon of water.sentex. cover loosely with foil to prevent excess browning. Total baking time approximately 25-30 minutes.
Nutritional information per serving (1/12 of 1 1/2-lb. protein 7g.htm[11-Sep-11 02:20:23] . 1 teaspoon at a time. total fat 4g. total carbohydrate 32g. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. Remove bread from pan.sentex. recipe): calories 194. Stir a couple of times and check often or they will burn.(see Adjusting Dough Consistency tip below). If dough is too soft of sticky. Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. Add ingredients to the bread machine pan in the order suggested by the manufacturer. light or medium/normal crust color setting. add additional liquid. until dough is of the right consistency. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. If dough is too stiff or dry. smooth ball around the blade.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 pound loaf Ingredients 1-1/2 pound loaf ------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons 1 tablespoon Butter or margarine 1-1/2 tablespoon 1 Large egg 1 1 tablespoon Sugar 4 teaspoons 1/3 cup Dried red cherries 1/2 cup 1/4 cup Slivered Almonds. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. fruity flavor to this tender nut loaf. Adjust dough consistency -. dietary fiber 2g. add additional bread flour. 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. sodium 223mg. cool on wire-rack. saturated fat 1g.ca/~mec1995/recipes/bm-bread/bm-chery. if should form a soft.
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.) Sun-Maid Growers of California HTML Copyright © 1996 . Do not add flour. 2g dietary fiber. 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.htm[11-Sep-11 02:20:31] . Select Sweet or Basic/White cycle. Remove baked bread from pan and cool on wire rack. PER SERVING: 250 calories. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 7g protein.ca/~mec1995/recipes/bm-bread/cinnamon. 47g carbohydrate. (Each one pound loaf makes 8 servings.Sun-Maid Growers of California . warm butter or margarine.sentex. Use Light or Medium crust color. 2mg iron. This is supposed to be a soft and sticky dough. cut-up egg.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. 340mg sodium. as the bread will become tough. adding ingredients to bread machine pan in the order recommended by the manufacturer.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 4g fat.
If necessary. Place each loaf. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour. Remove the bread(s) from the sheet(s). Brush again with remaining egg white mixture. salt. switch positions of sheets halfway through baking). on a greased baking or cookie sheet sprinkled with cornmeal. seam side down.htm[11-Sep-11 02:20:38] .Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. cool on wire rack. remove dough from machine to a lightly floured surface. this is optional. devide dough in half and roll each half into a 10x8 inch rectangle. Ofcourse.] Beginning at long end. or pasta. Pinch the seams and ends to seal. stew. Bread-Machine Recipes http://www. To give it an Italian flair. Cycle: Use the dough/manual cycle. brush some of the egg-white mixture over top of each loaf. Taper ends by gently rolling back and forth. Bake at 375°F for 20 minutes. (For even browning when baking two loaves. [For 1½ pound recipe. chewy bread to serve with soup.sentex. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. bread flour.ca/~mec1995/recipes/bm-bread/bm-frenc. knead in enough flur to make dough easy to handle. Cover and let rise in warm. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. draft-free place until almost doubled in size. Lightly brush each loaf with the vegetable oil. roll up tightly as you do for a yelly roll. This will give it the traditional 'shine' on the Classic French Bread(s). Roll dough into a 15x10 inch rectangle. and yeast to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle. When cycle is complete. about 10 to 15 minutes. 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. Lightly beat egg white and 1 tablespoon water. With a sharp knife.
Remove bread from pan. Adjust dough consistency -. texture and structure. a protein product from flour. If dough is too stiff or dry. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 cup Water (warm) 1 1/2 cup 1 teaspoon Salt 1 1/2 teaspoon 3 tablespoons Nonfat dry milk 1/4 cup 2 tablespoons Sugar 3 tablespoons 1/4 teaspoon Baking soda 1/4 teaspoon 2 1/4 cups Bread flour 3 1/2 cups 1 tablespoon Gluten (optional) 1 tablespoon 1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. 1 teaspoon at a time. Using Gluten: Gluten.ca/~mec1995/recipes/bm-bread/bm-muffi. Recommended cycle: Basic/white bread cycle. add additional liquid. add additional bread flour.htm[11-Sep-11 02:21:31] . improves loaf height. smooth ball around the blade.(see Adjusting Dough Consistency tip below). if should form a soft. medium/normal crust color setting. If dough is too soft of sticky.sentex. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. cool on wire-rack. 1 teaspoon at a time. Bread-Machine Recipes http://www. until dough is of the right consistency.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. it can be found in health food stores and maybe your local supermarket. Add ingredients to the bread machine pan in the order suggested by the manufacturer.
Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.(see Adjusting Dough Consistency tip below). 1 teaspoon at a time. If dough is too stiff or dry. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Adjust dough consistency -. add additional liquid. 1 teaspoon at a time. Remove bread from pan.ca/~mec1995/recipes/bm-bread/bm-white.htm[11-Sep-11 02:21:39] . until dough is of the right consistency. Bread-Machine Recipes http://www.sentex.Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do NOT make loaves larger than recommended by the manufacturer! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 teaspoons bread machine yeast 1 1/2 teaspoons Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. if should form a soft. cool on wire-rack. medium/normal crust color setting. If dough is too soft of sticky. add additional bread flour. smooth ball around the blade.
4g fat. Cut into wedges. 35g carbohydrate.sentex. 5g protein. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. adding ingredients to bread machine pan in the order recommended by the manufacturer. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves. 2mg iron. (Each one pound loaf makes 8 servings.htm[11-Sep-11 02:21:46] .Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid. 295mg sodium. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. 2g dietary fiber. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. PER SERVING: 195 calories. 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. Place on cookie sheet. make indentations in top of dough.HTML Copyright © 1996 .ca/~mec1995/recipes/bm-bread/focaccia.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. Select Dough/Manual cycle. Using the handle of a wooden spoon or your fingertips. Lightly grease a large cookie sheet. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. Bake for 18 to 25 minutes or until lightly browned. California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. Heat oven to 400 °F.Sun-Maid Growers of California .) Sun-Maid Growers of California . 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.
Return to Bread Machine Recipes http://www. 1 Gluten-free bread.html[11-Sep-11 02:21:58] . scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.Gluten-free bread.ca/~mec1995/recipes/bm-bread/glufree1.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.
Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread Machine Recipe Ingredients: • 1 1/2 cups brown rice flour • 1/2 cup rice bran • 1/2 cup tapioca flour • 1/2 cup potato starch flour • 1 tablespoon xanthan (or guar) gum • 1 tablespoon caraway seeds • 1/2 teaspoon salt • 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder • 1 teaspoon grated orange peel • 2 teaspoons yeast • • • • • • 2 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine. • I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well. Use single rise setting. • This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.sentex.ca/~mec1995/recipes/bm-bread/glufree2. Return to Bread Machine Recipes http://www. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.html[11-Sep-11 02:22:03] .
Roll up the dough length wise to make a long rope. Freezes very well. Sprinkle brown sugar in each pie plate and over the dough. Cover and let rise for about 2 hours. Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Spread the rest of the melted butter onto the dough. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Remove and roll out onto a floured surface in a rectangle shape.ca/~mec1995/recipes/bm-bread/rolls-2. Back to the Kitchen http://www. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle. Sprinkle cinnamon 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. Cut into 1 inch slices and place in pie plates. oven till golden brown on top. Bake in 350° F. Cool.htm[11-Sep-11 02:22:08] . Serve warm with butter.sentex.
1 teaspoon at a time. smooth ball around the blade. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.sentex. Remove bread from pan. add additional bread flour. Herb used is 'Spice Islands Italian Herb Seasoning'. until dough is of the right consistency. Back to Bread-Machine Recipes http://www. Recommended cycle: Basic/white bread cycle. Adjust dough consistency -. If dough is too stiff or dry.(see Adjusting Dough Consistency tip below).ca/~mec1995/recipes/bm-bread/bm-herb. If dough is too soft of sticky. add additional liquid. medium/normal crust color setting. if should form a soft.htm[11-Sep-11 02:22:12] . cool on wire-rack.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. 1 teaspoon at a time.
Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Lightly oil the pizza pan(s).htm[11-Sep-11 02:22:22] . Bake at 400°F for 20 to 30 minutes or until done.sentex. If necessary. remove dough to lightly floured surface. When cycle is complete.(see Adjusting Dough Consistency tip below). sprinkle lightly with cornmeal.ca/~mec1995/recipes/bm-bread/bm-mpizz. Adjust dough consistency -. Add ingredients to the bread machine pan in the order suggested by the manufacturer. ----------------------------------------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. Roll or press to fit into prepared pan(s). Recommended cycle: Dough/manual cycle. Dough can be prepared in 1 1/2 and 2 pound machines. Back to Bread-Machine Recipes http://www. Baking time will vary with the pizza-size and selected toppings. knead in additional flour to make dough easy to handle.
lighter bread. dense lower-rising loaf of bread. 2mg iron. If you prefer a higher-volume. toasted cornmeal wheat germ. adding ingredients to bread machine pan in the order recommended by the manufacturer. PER SERVING: 205 calories.sentex. Select Sweet or Basic/White cycle. dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 1/2 cups 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon 1 tablespoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. 41g carbohydrate. 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. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. warm vegetable oil honey bread flour whole wheat flour quick oatmeal.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). Remove baked bread from pan and cool on wire rack. 3g fat.ca/~mec1995/recipes/bm-bread/multi. 230mg sodium.) Sun-Maid Growers of California -.htm[11-Sep-11 02:22:34] .Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.HTML Copyright © 1996 . California This is a low-rising. Note: This is a heavy. 2g dietary fiber. 6g protein. (Each one pound loaf makes 8 servings. M easure carefully.
This bread will soon become one of your favorites. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. Remove baked bread from pan and cool on wire rack.ca/~mec1995/recipes/bm-bread/molasses.Sun-Maid Growers of California .) Sun-Maid Growers of California. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.sentex. Use Light or Medium crust color. 2g dietary fiber. 3mg iron. (Each one pound loaf makes 8 servings.Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. 5g protein. adding ingredients to bread machine pan in the order recommended by the manufacturer. PER SERVING: 195 calories. 2g fat. Select Sweet or Basic/White cycle. 300mg sodium. 40g carbohydrate.htm[11-Sep-11 02:22:39] .ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. HTML Copyright © 1996 . 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.
Select dough/manual cycle.sentex. Remove bread from pan. 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.ca/~mec1995/recipes/bm-bread/bm-pump.htm[11-Sep-11 02:22:45] . Back to Bread-Machine Recipes http://www. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. cool on wire rack.
Oh sure. This bread is great. vinegar 2 t. Comments or questions? Write to me at sue@interport. Back to Sourdough Menu http://www. flour. ginger 2 pkgs. With a sharp knife. beat 3 minutes at medium speed. combine 1-1/2 c. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. wheat germ 1 c. sour cream and vinegar to flour mixture Blend at low speed until moistened. water 2 t. dairy sour cream. make 5 (1/4" deep) diagonal slashes on top of each loaf. salt 1/2 t. In a small bowl. and next 4 ingredients.you get the sour taste and a very crusty bread without the fuss. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. but that's life. On floured surface. room temp. and form into 2 oblong loaves. Heat oven to 375 °F. Add water. cover loosely with plastic wrap. about 15 minutes. I haven't tried it yet. and brush with egg white mixture.sentex. you don't get the complexity of flavor as with a culture.Faux Sourdough Bread (bread machine) Quick Sourdough French Bread by Sue I love sourdough breads and there are plenty of recipes for sourdough by machine (check your bookstore). poppy or sesame seeds In a large bowl. Sprinkle with seeds. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. about 5 minutes. Divide dough in half. Bake an additional 5-10 minutes. 1 T. let rise in warm place until light and doubled in size. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). Immediately remove from cookie sheet. flour 1 c. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. Cover.ca/~mec1995/recipes/bm-bread/fauxbred. warm water (120-130 deg) 2 T. Bake 25 minutes. Place on greased cookie sheet. blend well. Remove bread from oven. eat egg white and water.net.htm[11-Sep-11 02:22:55] . Place dough in greased bowl. sugar 2 T. yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer.
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. or after 40 min from "start" for Toastmaster) add the raisins. if using. 4.5 tsp 2-1/4 tsp 1 c 1. This bread rises more slowly than other breads in the machine.5 tsp 1 c 1. 3. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M.Welsh Bread Welsh Bread by Tony van Roon This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor. 2. Rosenberg. Sanyo.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. let stand about five minutes.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. and National. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 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. 2. which is what I really use) in the microwave before adding. till foamy. egg white. until the mixture thickens. http://www. Slashing the top before baking seems to help. HarperCollins Books. The surface seems to dry out during the rising. === Notes === *TM indicates amounts I used for the Toastmaster. Add ingredients (except raisins) but including the vinegar and milk.5 tsp raisins 3/4 c large loaf 1. 3. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions.sentex. Stir the vinegar into the milk. Heat milk to 105-115°F.htm[11-Sep-11 02:23:11] .ca/~mec1995/recipes/bm-bread/welsh. Add egg and.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. which typically takes less liquids than other machines. Let stand about 30 min. At the beeper (or at the end of the first kneading in the Panasonic. I soften/partially melt the butter (or margarine. Stir in brown sugar and yeast.
then beat on medium with dough hook for 7 minutes. When dough has doubled in size. Cover and let rise again.ca/~mec1995/recipes/bm-bread/welsh. Form the dough into a ball and place in a greased bowl. Beat about 5 minutes. bake in a preheated 350°F oven for about 40 minutes. Drain raisins well.htm[11-Sep-11 02:23:11] . 8. and molasses. The bread is done when it sounds hollow when tapped on top. 11. plump raisins in enough boiling water to cover. 15. till thick. 6. ¼ cup at a time. Melt butter. 19. about 1¼ to 2 hours. about two minutes. salt. about 45 minutes to an hour. 5. 12. 18. Add 2 cups of flour. 9. 17. Beat on medium about two minutes. Comments or questions? Write to me at email@example.com. just long enough to incorporate them. 10. 7. Form into loaf and place in loaf pan (or pans). add to milk with vinegar. 21. turn out on floured board and knead again. 16. Beat another 5 minutes. When dough has doubled. incorporating only enough flour to make the dough lose its stickiness. Beat on low one minute. and caraway seeds. with mixer on low. While this is beating. Remove dough to floured board and knead till smooth. Cover and set the bowl in a warm place to rise.net Back to Bread-Machine Recipe http://www.Welsh Bread 4. 13. Add raisins to dough. Add the rest of the flour. baking soda. 14. 20.
until dough is of the right consistency. adjust dough consistency -. add additional liquid. add additional bread flour. adding the yogurt with the milk. if should form a soft. 1 teaspoon at a time.see Adjusting Dough Consistency tip below. If dough is too stiff or dry.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. http://www.sentex. smooth ball around the blade. medium/normal color setting. If dough is too soft of sticky. 1 teaspoon at a time. If dough is too dry of stiff or too soft or slack.htm[11-Sep-11 02:23:21] . (Yogurts vary in moisture content. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.) Recommended cycle: Basic/white bread cycle.ca/~mec1995/recipes/bm-bread/bm-sour.
Beat until smooth. To keep this starter alive. Transfer to a 2-quart or larger container with tight-fitting lid. Refrigerate until needed. Use or cover tightly and refrigerate until ready to use. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. combine flour and yeast.sentex. refrigerate until ready for use. Back to Bread-Machine Recipes http://www. 12 to 24 hours.htm[11-Sep-11 02:23:28] . add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. let stand in a warm place until bubbly and sour smelling. Cover loosely. stir in once-a-week. Gradually add water to dry ingredients and beat until smooth. Cover loosely and let stand until bubbly. 1 tablespoon of flour and 1 tablespoon lukewarm water. Cover tightly.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site.ca/~mec1995/recipes/bm-bread/bm-start. 12 to 24 hours. 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. about 2 to 4 days.) In a 2-quart or larger container. Cover loosely and let stand until bubbly. Beat until smooth.
ca/~mec1995/recipes/bm-bread/bm-orang. Add ingredients to the bread machine pan in the order suggested by the manufacturer. one-half egg is equivalent to 2 tablespoons. If dough is too stiff or dry. light or medium/normal crust color setting. Back to Bread-Machine Recipes http://www. adding the Orange Juice Concentrate with the liquid. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. add additional bread flour. lightly beat egg before measuring. If dough is too soft of sticky.sentex. Remove bread from pan. 1 teaspoon at a time.(see Adjusting Dough Consistency tip below). until dough is of the right consistency. cool on wire-rack. Adjust dough consistency -.htm[11-Sep-11 02:25:19] . smooth ball around the blade. or as desired. add additional liquid. if should form a soft.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. 1 teaspoon at a time. To measure 1/2 an egg. Recommended cycle: Basic/white bread cycle.
htm[11-Sep-11 02:25:33] ..Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine.ca/~mec1995/recipes/bm-bread/bm-wheat..sentex. o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www. Add ingredients in order given.
Rolls.htm[11-Sep-11 02:25:41] . crockpot.from Cheesecake to Tiramisu Miscellaneous (sauces. stew. salads.Bread. Tony van Roon. Buns.sentex. soup. 2010 Copyright © 1995. Black Bread Sourdough Breads Pastry. etc) Saffron--what is it? Last updated: December 23. jam. http://www. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. & baked goods Mrs. except BreadMachine) Bread Machine Recipes Roggen. Fields Cookies -.the original recipe! Delicious Deserts -.ca/~mec1995/recipes/recipes.
Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Portugese Style Corn Bread. and more breads! American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread.ca/~mec1995/recipes/breads/breads.sentex. Country Corn Bread. Crusty Flat Corn Bread. French Toast Panini Bread. Alabama Corn Bread.Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex.Breads. Armenian Flat Bread Pita Bread Poori . I Monkey Bread. Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Amish Corn Bread. Rosie Bunda Corn Bread. Jewish Challah Bread 2. 1 Coconut Bread Cocoa Bread Cornbread #1. II Muffuletta Bread Naan Bread Naan (Susheel) New Orleans French Bread Nisu Bread Oliebollen* Orange Date Nut Bread Pagach Bread Pain Perdu (Lost Bread) Pain Perdu. Easy Corn Bread. Basic Cornbread #2. Low fat Corn Bread. Dolci style Peda. 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.htm[11-Sep-11 02:25:50] . Basic Corn Bread #3 Corn Bread. Honey Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. III Gluten Free Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. #1 http://www.
by Tony van Roon. with home-made Almond paste! http://www. #2 Weinacht Stolle.sentex.htm[11-Sep-11 02:25:50] . Back to Recipes Page Copyright © 1995. 2010 100% Whole Wheat Bread. Last updated June 7.ca/~mec1995/recipes/breads/breads. and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil.Breads.
melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Let rise for 15 minutes to lighten. Cover with kitchen towel. Mix in enough flour 1/2 cup at a time to form soft dough. Tony van Roon http://www. Back to Breads Menu Copyright ©1998. Knead on floured surface until smooth and no longer sticky. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Immediately remove from pans. Spread 1 ounce chocolate on short end of each. Pat each out into 4x7-inch rectangle. Gently knead dough on lightly floured surface until deflated. Cover bowl with plastic.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. For dough: Stir down sponge. Add dough. turning to coat entire surface. Let rise in warm draft-free area until doubled. about 1 hour and 15 minutes.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. butter and salt. Blend in milk. Pinch seam and ends to seal. about 10 minutes. Brush loaves with egg glaze and sprinkle with sugar. Roll up jelly roll fashion. Serve loaves hot. about 30 minutes. Preheat oven to 375°F. Cut into 8 even pieces.ca/~mec1995/recipes/breads/amchoc. water. Arrange seam side down in prepared pans. Bake until light brown and loaves sound hollow when tapped on bottom.sentex. Pat out to 3/4inch-thick rectangle. 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 . yeast and honey in large bowl until smooth. Cool on racks 10 minutes.htm[11-Sep-11 02:26:06] . Try this variation. using wooden spoon. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. cover with plastic. Grease large bowl. adding more flour if necessary. Let stand in warm draft-free area 1 hour.
Anadama Bread #1
Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 pkg, active dry yeast OR 1 cake compressed Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes
Anadama Bread #2
Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, firstname.lastname@example.org 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 email@example.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
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
softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. • Add the mashed apricots.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. Wash and dry the raisins. margarine and eggs. not the dried variety) • 1/3 cup margarine or butter.sentex. 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.ca/~mec1995/recipes/breads/apricot. Beat until mixed. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. Excellent for breakfast or by the coffee. • Add raisins.html[11-Sep-11 02:26:26] . Return to Bread Recipes http://www. about 1 minute.
Makes 4 loaves. Put the dough in the bowl again and coat the surface with lard. place the pans in a pre-heated 400° F. cut into 4 loaves. oven and bake the bread for about 40 minutes or until golden brown.ca/~mec1995/recipes/breads/army. Again. adding more flour or water untill the dough has a good consistency. Let stand covered with a towel for an hour on a warm place. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. Knead well. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour.sentex. Back to Bread Recipes http://www. Return the dough to a flat surface and knead again.htm[11-Sep-11 02:26:31] . and mix in 2 cups of unsifted flour. Knead the dough lightly. Cover and let rise again.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. When the dough has sufficiently risen. set aside for 1 hour in a covered bowl. Let rise for one hour. Disolve the yeast. Place them in greased pans and coat the loaves again lightly with lard.
milk. and sift with baking powder and salt. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. Add corn-meal.ca/~mec1995/recipes/breads/bconcorn.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Fred Snell. Combine egg. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Sift flour. measure." About 12 Servings. and sift with baking powder and salt. PA. measure. and bacon which has been crisped. well beaten cup sweet milk cup diced bacon Sift flour. and bacon which has been crisped.sentex. milk. Back to Pastry Menu Copyright ©1998-1999. Tony van Roon http://www. Erie. Add corn-meal. Combine egg.htm[11-Sep-11 02:26:35] .
Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Add sugar and set aside for 10 minutes. Divide dough into 11 parts. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Cover with a warm dark place without the bowl. knead by hand. corn meal side down. add 2 cups warm water. sugar tsp. in bowl. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. Dust a tray with corn meal and place loaves on tray.ca/~mec1995/recipes/breads/barbari. It may be round or oval shaped. Put loaves on the cookie sheet. Remove loaves from oven. After 6 cups flour have been added. Punch air out while dough is in and return to bowl. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. serve hot or wrap in foil and freeze (toast before serving. and salt--mix well. 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.htm[11-Sep-11 02:26:41] . then sprinkle tops with sesame seeds. and bake sesame side for 8 miuntes in closed oven. Pour yeast mixture in large bowl or food processor. With damp hands. oil or butter 1/2 cup yellow corn meal 1 Tbsp.sentex.) Back to Bread Recipes http://www. add the rest of the flour if needed until the dough is not sticky. by Najmieh Batmanglij. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. sesame seeds Dissolve yeast in 1 cup warm water. Cover with new damp for at least 2 hours. Gradually add flour while stirring constantly. Cover with clean towel. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. press fingertips into each loaf.
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. Back to Bread Recipes http://www. After the second rise. then add to the dough mix. cover and let rise again in a warm spot for about 1 hour. combine the eggs. basic dough. Return to greased bowl. this basic dough is perfect to play with. grease the tops slightly with butter (if preferred) while the breads are still hot. depending on the size of the bread. Punch down. curling it from the inside out. punch down and divide the dough into as many breads as you wish to bake. butter.sentex. go ahead. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic.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. for about 45 to 60 minutes.htm[11-Sep-11 02:26:49] . as it is in parts of Italy. braided or rolled into the shape of a snail shell. If you wish to add raisins. Place the breads on a greased cookie sheet and cover lightly. currents or fruit. it should have a nice golden brown appearance and the bottom sound hollow when tapped. Cool on wire racks. Put in a greased bowl. Gradually mix the dry yeast into the warm water. I found this recipe a long time ago but don't know the name of the originator.ca/~mec1995/recipes/breads/bwbread. When done. stirring with a wooden spoon as you work it in slowly. The final shape can be free form. Place in a warm spot for about 1 hour. Bake at 370 °F. Then twist it into a braid or roll it into snail-shell shape. turn to coat the top. enriched by the addition of the three eggs. salt. and flour. turn out onto a floured surface. Take 1 handful of the dough and roll it out to a length of about 1 foot. In a bowl. After removing from the oven.
Method: •1. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. •Notes: This bread does not keep as well like regular biscuits or bread.html[11-Sep-11 02:26:55] . sugar. Preheat oven to 350°F. •4. Return to oven and bake 15 minutes longer. It has Return to Bread Recipes http://www. omit the baking powder and salt. Use a combination of herbs and spices as you wish. •3. blend well.ca/~mec1995/recipes/breads/bierbely. or until browned and sounds "hollow" when tapped. Combine sifted flour. grease a 2-1/2 quart baking dish or similar sized pan. sage and rosemary.sentex. Leftovers do make good toast however. baking powder & salt in a bowl. 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. Pour mixture into pan and bake for 40-45 minutes. Remove and brush top with 1 tablespoon margarine. to be eaten right away.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. Try some dried basil. oregano. •2.
form into loaves and place in well-oiled pans. using sufficient white flour to form a dough just stiff enough to knead. W.sentex.Bran Bread Submitted by Mrs. 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. The dough should be softer than one in which bran is not used.R. "This recipe dates from 1941 when world-war II was in full swing. Bake in hot oven (425°F) about 45 minutes.ca/~mec1995/recipes/breads/branbred. WA. This dough will rise slowly. Cover and let rise until double in bulk. Ferndale. When it doubles in bulk. Vaughn.htm[11-Sep-11 02:27:01] . Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. Knead on lightly floured board until smooth and elastic.
sentex. Cover and let rest on floured surface 10 minutes. Divide 1 half into 4 equal pieces. salt and mace. set aside 1 half. stir into dry ingredients. Remove braids from sheet.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes. roll each piece to 9 inch rope. lemon peel. braid. Divide dough in half. Cover and let rise in warm place until doubled in bulk. Divide remaining piece into 3 equal pieces. about 8 minutes.htm[11-Sep-11 02:27:07] . Stir in the 3 eggs and enough remaining flour to make a soft dough. Back to the Kitchen http://www. Place ropes on baking sheet. braid.ca/~mec1995/recipes/breads/braid. let cool on wire racks. undissolved yeast. slightly beaten Additional Sugar In a large bowl. oven for 35 to 45 minutes or until done. water. Sprinkle with sugar. pinch ends to seal and to secure to large braid. Brush Braids with egg white. Bake in pre-heated 350° F. combine 2 cups of flour. Heat milk. 1/2 cup of sugar. roll 3 pieces to 14" ropes.). Repeat with remaining dough. Knead on floured surface until smooth and elastic. 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. Pinch ends firmly to seal. about 50 minutes. Place small braid on large braid. and butter until very warm (about 125°F.
Place on a baking sheet. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. Flatten slightly. Let cool and serve.html[11-Sep-11 02:27:13] . mix together the flour butter salt and shortening. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. Return to Bread Recipes http://www. Beat the egg in the tablespoon of milk and brush the sticks. In a large mixing bowl. then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20].Braided Bread Sticks. Armenian A very delicious type of bread stick. Armenian Braided Bread Sticks. • Knead again.sentex. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. 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. Blend in the mahdzoon and yeast and knead until you have a smooth. about 20 minutes or until golden brown. Bend in half and crossover braid.ca/~mec1995/recipes/breads/braided. Let dough rise for 1/2 hour. soft dough.
Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. Stir in the parboiled raisins. for 3 hours. Steam in three well greased covered one quart molds. Resteam any of the loaves not used immediately after baking before serving. Uncover molds and bake in a 250 °F. Combine molasses and milk. which you have dried off with papertowel. add to flour mixture.ca/~mec1995/recipes/breads/bostonbb. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt. Enjoy! Return to Bread Recipes http://www.htm[11-Sep-11 02:27:20] . oven for 25-30 minutes. sift together. sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins.sentex. unsifted 1 cup corn meal. filled 2/3 full so as to allow room for expansion. parboiled ¾ cup molasses 2 cups buttermilk.
soda. and salt in a large bowl. Pour into 2 well-greased. and molasses.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour. Bake at 350 °F. honey. then add to the dry ingredients. 9x5-inch bread pans.htm[11-Sep-11 02:27:25] . for about 55 minutes. Combine the milk.sentex. Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/brbread.
Add flour which has been sifted. Add milk and mix well. Bake in a hot oven (435°F) for about 25 minutes. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg. Tony van Roon http://www. add egg. Sprinkle with cinnamon and dot with butter. measured. Back to Bread Recipes Page Copyright ©1998. Pour into well-oiled pan and sprinkle with brown sugar.R. NY "This recipe dates from 1941 when world-war II was in full swing.htm[11-Sep-11 02:27:30] .Brown Sugar Bread Submitted by Mrs. Syracuse. and sifted with baking powder and salt. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter. Crispin.sentex. C.ca/~mec1995/recipes/breads/bsug.
htm[11-Sep-11 02:27:35] . for 40 minutes. butter. Divide in 2. Grease loaf pans. Punch down and knead again. While that's happening. working flour until dough is dry enough to knead.sentex. 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.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Comments or questions? Write to Katie: katiemur@nothingness. salt and egg in lukewarm milk.org Back to Bread Recipes by Katie Mur Bulla Bread http://www. Add yeast mixture and stir. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising. Bake at 350° F.ca/~mec1995/recipes/breads/bulla. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk. put into loaf pans and let stand for 1½ hour or until doubled in bulk.
Beat until smooth. Add sufficient flour to make a medium batter. Form into loaves. Juedeman. W. Back to Bread Recipes© Menu Copyright ©1998. stirring constantly until scalded. Cover and let rise until double in bulk. and enough flour to make a dough just stiff enough to knead.H. Let rise again until double in bulk. Allow to rise until double in bulk and work down.ca/~mec1995/recipes/breads/butbred.htm[11-Sep-11 02:27:40] . Cover and set in a warm place and allow to stand overnight. Place in well-oiled pans. Tony van Roon http://www. salt butter.Buttermilk Bread Submitted by Mrs. Remove from fire and let cool. 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. Add sugar. Bake in hot oven (425°F) about 45 minutes. Bristow. Turn onto lightly floured board and knead until smooth and elastic.sentex. Add yeast which has been softened in the water.
If using cake yeast. butter and salt in large bowl. Add dough.115°F) in small bowl. Gently knead dough on lightly floured surface until deflated. Let rise in warm draft-free area until doubled. seam side down. 3 Tbs honey. about 45 minutes. Combine 2 cups flour.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. Back to Bread Recipes Menu Copyright ©1998. Cover bowl with plastic. Using wooden spoon.htm[11-Sep-11 02:27:45] .sentex. Cut dough in half. kneading in more flour if sticky. about 3 minutes. Cover with towel. Immediately transfer to racks. Let stand until foamy. Place on prepared sheets. Grease 2 baking sheets. Knead each piece into round. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . Pull 2 opposite sides unde to form oval. buttermilk. Bake until brown and loaves sound hollow when tapped on bottom. Knead on floured surface until dough is smooth and satiny. turning to coat entire surface. Add 1 tsp honey and stir to dissolve. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Add yeast mixture and whisk until smooth. Grease large bowl. crumble yeast into small bowl. Cool completely before slicing. Tony van Roon http://www. Position rack in center of oven and preheat to 375°F. about 1 1/2 hours.ca/~mec1995/recipes/breads/buthoney. about 10 minutes. Stir in lukewarm water (95°F) and 1 tsp honey. about 45 minutes. Let rise in warm draft-free area until doubled. about 10 minutes.
Cool in the pan on a wire rack for 10 minutes. Beat. Combine the sugar. Stir in the carrots and walnuts. remove from the pan and finish cooling on the wire rack. oil and eggs in a mixing bowl. nutmeg and salt together in a small bowl and set aside. Add the dry ingredients. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. in a preheated 350 degree F.Carrot-Walnut Bread Carrot-Walnut Bread by Tony van Roon About 4 servings 1-1/2 1 1/2 1/4 1/4 1 3/4 2 1-1/2 1/2 cup t t t t cup cup ea cup cup Unbleached Flour (Sifted) Baking Soda Cinnamon (Ground) Nutmeg (Ground) Salt Sugar Cooking Oil Eggs (Lg) Carrots (Pared. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake.htm[11-Sep-11 02:27:50] .sentex. cinnamon. baking soda. Shredded) Walnuts (Chopped) Sift the flour. with an electric mixer set on medium speed.ca/~mec1995/recipes/breads/carrotwb. stirring just until moistened. Back to Bread Recipes Menu Copyright ©1998. Tony van Roon http://www. for 2 minutes.
made from a strip of dough wound into a snail shape. bar mitzvah. but a simple 3-stranded braid is used here. I mixed the yeast with half the flour. about 20 minutes.sentex. For the first loaf I tried to follow them and overcooked it pretty badly (no. Recite a blessing and burn the piece (formerly it was thrown into the fire). Gradually add enough remaining warm water to make a stiff dough. It then took only a bit over half an hour to double in size. A round challah. the sugar and the salt. Roll the balls between your hands into long strips of equal length and about one inch wide. When baking challah containing more than three pounds of flour. Sift the flour and salt into a warmed bowl. Cover it with plastic. Put dough in a warmed. Wrap the ends neatly underneath http://www. and ``true'' Sephardic communities. break off a tiny piece of dough about the size of a walnut. North African. about ten minutes. Only the Middle Eastern. Italian. then ten to fifteen at the lower one and it came out much nicer. two challah are baked at once and put on the Friday night table. it is sugarglazed and decorated with sprinkles. covered with a cloth until the meal is about to start. A specially big challah shaped with several braids of different sizes is baked for a wedding. This braided loaf for the Sabbath and festivals is common among Ashkenazic. I let it cook for about five minutes at the high temperature. is traditional on the New Year to symbolize the continuing cycle of the years. or other celebration. Following the yeast instructions. After this point the instructions are the same. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. and let rise until doubled. This also happens to be the first yeast bread I ever made. about two hours. I don't know where she got those cooking times though. I made it with instant-rise yeast. not quite to burning). and decided to try making it myself. Punch down the dough and divide into six balls.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. Add the yeast mixture and stir with a wooden spoon. gradually incorporating the liquid into the flour. combine the yeast with the sugar and 1/2 cup water. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. Challahs are often braided in a complex way. Cover with plastic and leave in a warm place until well-risen. at room temperature 1 egg. and it doesn't stick to your hands. and Persian Jews do not have a braided bread for Sabbath and festivals. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. greased bowl. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. Make a well in the center and break the egg into it. For the second loaf. In June 1995 I grabbed a Jewish cookbook from my local library. Personally. Turn the dough onto a floured board and knead until it is smooth and elastic.ca/~mec1995/recipes/breads/challah. Normally. 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.htm[11-Sep-11 02:27:56] . Braid three strips together and place on a greased cookie sheet.
put them in large plastic bags and leave them in the refrigerator overnight. Let cool on a rack.sentex.htm[11-Sep-11 02:27:56] .ca/~mec1995/recipes/breads/challah. Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes.Challah the loaf.) Preheat the oven to 450°F. Then let them rise the next day. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Back to Bread Recipes http://www. Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Repeat with the remaining three strips to make another loaf. (Alternatively.
beaten • egg white -.html[11-Sep-11 02:28:02] . Return to Bread Recipes http://www. Stir in the oil.ca/~mec1995/recipes/breads/challah2. Work together. Divide each part into three parts. • Turn the dough out onto a well-floured board. Attach three strands at one end by pinching together. Place in a floured bowl. Let stand for 5 to 10 minutes. • Combine the flours and salt in a large mixing bowl. Jewish Holiday Bread Ingredients: Makes 2 loaves • 1-1/2 packages active dry yeast • 1/4 cup vegetable oil • 3 tablespoons honey • 3-1/2 cups unbleached flour(3 1/2 to 4 cups) • 2 cups whole wheat flour • 1-1/2 teaspoons salt • 2 eggs -.for topping Method: • Combine the yeast with 1/2 cup warm water. Cool on a rack. then with hands. Braid the strands and pinch together at the bottom.sentex.Challah. cover with a tea towel and put in a warm place to rise until doubled in bulk.for glazing • poppy seeds -. Place on a lightly floured baking sheet and let rise until doubled in bulk again. or until dissolved. Make long strands. about 1 1/2 hours. Add additional flour until the dough loses its stickiness. from each part. Make a well in the center and pour in the wet mixture and the beaten eggs. Jewish Holiday Bread Challah. about 1 1/2 inches in diameter. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. Punch the dough down and divide into two parts. first with a wooden spoon. Knead for 8 to 10 minutes. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. about 1 to 1 1/2 hours. honey and another 11/2 cups of warm water.
Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998. until done. stir in cornmeal slowly.ca/~mec1995/recipes/breads/cheyenne. separated Bring milk to a full boil.htm[11-Sep-11 02:28:09] .sentex. Cool. Add well-beaten egg yolks. Bake in moderate hot oven at 375°F. Add stiffly beaten egg whites. melted butter and salt.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs.
Drain on paper towels. Serve bread hot or at room temperature. Turn out onto lightly floured surface. Make small hole in center of each with finger or handle of wooden spoon. baking powder and salt in large bowl. Flatten with fingertips or roll out each ball to form 8.to 10-inch round.htm[11-Sep-11 02:28:14] .sentex. Knead 4 times into smooth ball. Cover and let rest 10 minutes. Divide dough into 8 balls. Heat about 1inch oil to 375 F in large skillet.Chippewa Indian Fried Bread Chippewa Indian Fried Bread by Tony van Roon Makes 8 breads 2-1/2 cups all-purpose flour 1-1/2 Tbs baking powder 1 tsp salt 3/4 cup warm water 1 Tbs vegetable oil 1 Tbs nonfat dry milk powder Vegetable oil (for deep frying) Cinnamon sugar Combine flour. Back to Bread Recipes Copyright ©1998. Repeat with remaining dough. Lightly flour rounds. oil and dry milk powder and stir into flour mixture until smooth dough forms.ca/~mec1995/recipes/breads/chippewa. Combine water. stack and cover with towel or plastic wrap. 1 to 2 minutes on each side. sprinkled with cinnamon sugar. Gently place 1 bread round in hot fat and cook until golden and crisp. Tony van Roon http://www.
Stir and allow to stand for 5 minutes to dissolve.htm[11-Sep-11 02:28:19] . room temp. Remove from the oven and allow to rest for 5 minutes. Tony van Roon http://www." 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. softened cup Walnuts.ca/~mec1995/recipes/breads/chocwnut. Tbs Butter. Makes 2 loaves. then turn loaves out onto racks. oven for about 45 minutes. and eggs to the yeast mixture and beat vigorously until well blended. salt. semisweet* *Use 6-one ounce squares. Put the water in a large mixing bowl and sprinkle in the yeast.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. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Back to Bread Recipes Menu Copyright ©1998. Add the flour. about 16 slices each. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. sugar. chopped(lg. pieces) oz Chocolate. Stir the batter down and add the walnuts and chocolate pieces. broken or chopped in large pieces.sentex. 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.
• Bake 25 minutes. Return to Bread Recipes http://www. 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. milk and olive oil into the chilled mixture.sentex. pressing flat with your knuckles. Put dough in an oiled bowl. Dust baking sheets with cornmeal and place dough on top. • Divide into four and stretch dough into rectangles. Cover with a damp cloth and leave in a warm place for 2 hours. cover and leave to rise until doubled in size. • Stir the warm water. Cover and leave to rise in a warm place until tripled in size (5-24 hours). gas mark 7. this mixture to the 1 1/4 lb of flour. Place in a bowl and brush with olive oil. sprinkling with water three times during the first 10 minutes. form into a dough and then knead on a floured surface until springy. Now chill. Beat for five minutes. Slowly add • Using either a food processor or those at the end of your wrists. adding the yeast and salt.Ciabatta Bread Ciabatta Bread Makes 4 loaves.html[11-Sep-11 02:28:32] . Pre-heat oven to 220°C.ca/~mec1995/recipes/breads/ciabatta. Heat baking sheets in oven.
htm[11-Sep-11 02:28:38] . o When making this bread. Knead until consistant. Mix while adding the buttermilk. Back to Bread Recipes http://www. o Put the flour with the salt and dry yeast in a bowl.ca/~mec1995/recipes/breads/raisin-2. Loosen up the 2 eggs in small bowl with a fork. Add the eggs.sentex.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. for about 35 to 40 minutes or until done. add the honey to the butter. mix well. in a pre-heated 350 °F oven. o Bake. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough.
loaf pan. coconut cream. Stir in coconut and sugar. cooled tsp coconut extract 1. Tony van Roon http://www. Spoon into prepared pan. Heat oven to 350 degrees. and salt into large bowl.ca/~mec1995/recipes/breads/cocbread.sentex. 2. Sift flour.Coconut Bread Coconut Bread by Tony van Roon Makes 1 loaf 2 1/2 1 1 1/2 1/2 1/2 2 1/4 3 1 1/2 1 cups all-purpose flour Tbsp baking powder tsp ground cinnamon tsp ground nutmeg tsp salt cups shredded sweetened coconut cup sugar large eggs cup canned coconut cream cup (1 stick) unsalted butter. 4. Butter 9x5-in. melted. stir into flour mixture. cinnamon. baking powder. nutmeg. Beat eggs. Bake until pick inserted in center comes out clean. butter. 3. Back to Bread Recipes Menu Copyright ©1998-1999. and coconut extract in medium bowl until blended. then turn out onto rack and let cool completely.htm[11-Sep-11 02:28:42] . about 1 hour. Cool in pan on wire rack 5 minutes.
cocoa. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Bake in hot oven (425 °F) 40-50 minutes." 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. salt. and remainder of flour or enough to make a soft dough. Form into loaves. scalded and cooled tsp salt cup cocoa cup shortening eggs.sentex. which have been creamed together. Add shortening and sugar. Tony van Roon http://www. Place in well-oiled bread pans.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. Back to Bread Recipes Menu Copyright ©1998. Knead lightly and place in well-oiled bowl. eggs. Cover and let rise again until double in bulk.about 2 hours. Cover and set in a warm place until double in bulk .ca/~mec1995/recipes/breads/cocobred. Cover and set aside to rise in a warm place until light. filling them 1/2 full.htm[11-Sep-11 02:28:48] . Add 3 cups flour and beat until smooth.
Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan. Mix the egg and oil together well and stir into the cornmeal. baking powder and the sugar. Do not overbake! Makes 1 loave or 16 squares.sentex.ca/~mec1995/recipes/breads/corn3. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.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. In a large bowl mix together the flours. Add the cornmeal to the flour and stir to moisten. unsalted butter on a warm slice with marmelade or fruit-spread. I use real.htm[11-Sep-11 02:28:59] . Back to Bread Recipes http://www.
Mix the remaining ingredients together and pour over the dry ingredients. thawed 3 tsp Ener-g Egg replacer. flours and baking powder together and set aside.sentex. Fold together briefly. Pour into a nonstick 8-inch square pan and bake for 30 minutes. Return to Bread Recipes http://www. Preheat the oven to 375 F. or until an inserted toothpick comes out clean.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] . Mix the cornmmeal.ca/~mec1995/recipes/breads/corn8. well beaten with 4 tb water.
Then add the honey. and the oil. eggs.ca/~mec1995/recipes/breads/corn1. the flour. and the cornmeal.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. salt. baking powder. Add the buttermilk or sour milk and beat until just smooth.sentex. o Cut into squares and serve warm. Back to Bread Recipes http://www. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. for 15 to 20 minutes.htm[11-Sep-11 02:29:16] .
htm[11-Sep-11 02:29:25] .) I gladly will share my Alabama Cornbread recipe with you. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. I put butter on after cooking.ca/~mec1995/recipes/breads/corn10. Bake till goldenborwn. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. oven while you mix other ingredients as listed. Put into greased skillet. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Practice makes the best bread. And mix gently.) After your roll it around in the skillet to grease well. Add hot oil (if hot enough it will sizzle. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F.sentex. Alabama. Enjoy! Brenda.Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg.
htm[11-Sep-11 02:29:32] . Beat very well until the ingredient s are thoroughly blended. ad 1/4 cup grated. Return to Bread Recipes http://www. & melted shortening. flour. As a variation. sugar.ca/~mec1995/recipes/breads/corn6.sentex. melted Grease a square baking pan and preheat the oven at 400 F. Cut into squares and serve. salt. and baking powder in a large bowl.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. sharp cheese. milk. beaten 1 cup milk 2 tablespoon shortening. Make a well in the center and add the egg. Pour batter into the prepared pan and bake until risen and golden brown on top. Mix cornmeal.
In another bowl blend yogurt. oil. cut a piece of the bread. split it down the middle and toast cut side up in a toaster oven until lightly browned. Slather with butter and/or marmalade. and egg. Add dry ingredients and mix just until blended (do not overmix).Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread. COUNTRY CORNBREAD (Source: Parade Magazine. Beth Merriman. Do not overbake! The top will be flecked with brown rather than uniformly so. o Bake 20 min at 400 °F until toothpick comes out clean. For breakfast the next day. Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan.ca/~mec1995/recipes/breads/corn2.htm[11-Sep-11 02:29:37] . Pour into prepared pan. 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). Back to Bread Recipes http://www. It is excellent when hot and fresh.sentex.
Line a large baking sheet with parchment paper and draw two 8-inch circles on it. 16 grams carbohydrate. 2 grams fat (unsaturated). 142 milligrams sodium.ca/~mec1995/recipes/breads/corn11. Add remianing 1 cup warm water and the corn oil to beaten eggs. xantham gum powder and salt in a large bowl. 1 gram fiber. spread soft dough into circles on marked parchment paper. heaping it up slightly in the center. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. 3 grams protein. cornstarch. stir egg and yeast mixtures into flour and beat until smooth. Using a wooden spoon. stir to combine. mix to blend. sugar and 1/2 cup of the warm water in a 2-cup glass measure." Makes 2 loaves 1 1-1/2 2 1-1/2 1 1/2 2 1-1/4 2 1 cup brown rice flour + some for dusting loaves tsp granulated yeast tsp sugar cup warm water cup corn flour cup cornstarch tsp xantham gum powder tsp salt large eggs.) Bake for 20 minutes or until well browned. slash tops of into a large diamond grid pattern. Combine remaining 1/2 cup rice flour. then let rest in a a warm place until double in volume. corn flour.sentex. Using a razor blade. Dust lightly with rice flour. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories.Crusty Corn Flat Bread. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. Beat a few frops of water into the reserved beaten egg and brush over loaves. 26 milligrams cholesterol. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk.htm[11-Sep-11 02:29:43] . (Use and up-and-down cutting motion rather than dragging the blade through the soft dough. Using a rubber spatula. Beat eggs lightly. Preheat oven to 425 °F. about 10 minutes. about 1 hour. the yeast.
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. Put batter into prepared pan. Grease 9" square pan or large cast iron skillet. Combine dry ingredients. Again. beaten Preheat oven to 400 °F. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. Stir in milk.25 minutes or until toothpick inserted in the center comes out clean. Serve warm. mixing just until dry ingredients are moistened.ca/~mec1995/recipes/breads/corn13. oil and egg. mix just enough to quickly moisten everything. Bake 20 .htm[11-Sep-11 02:29:48] .sentex.
" 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F.htm[11-Sep-11 02:29:54] . 1991 "A very tasteful and moist corn bread. Put batter into prepared pan. a day at the most if wrapped in plastic wrap and in the fridge. Grease 9" square pan or large cast iron skillet. Bake for 20-25 minutes or until skewer inserted in the center comes out clean.ca/~mec1995/recipes/breads/corn14. Serve warm with butter. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. The thing with most (if not all) corn breads is that they don't keep very long. Spray pan with vegetable spray (or whatever you have).Honey Corn Bread Honey Corn Bread by Tony van Roon. Combine all ingredients until moistened.sentex.
Return to Bread Recipes http://www. Mix all ingredients. Make sure you do this in a tall..) and put in the oven to preheat.sentex. It is really great hot out of the oven with molasses.sorry. it will last absolutely not any longer! *To make applesauce from 1 apple quickly. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf.htm[11-Sep-11 02:30:03] . thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup. Then I use my handblender to make it into a a sauce.. This cornbread was quite moist and flavourful. 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. so you could use store bought apple-sauce for this. Grease a pan (Pam/Bakers' Joy etc. pour batter into heated pan and bake for 20 min. I have successfully kept the cornbread in a airtight container overnight in the fridge. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that.
about 45 minutes. Mix in yeast and sugar.sentex. Flatten to fill bottom of pan. Score top of bread in ticktacktoe pattern. Knead enough bread flour into dough to make it nonsticky. • Can be made 1 day ahead. about 5 minutes. wrap in foil and warm in 350°F. cool on rack. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. to 130°F. Before serving. Bake until bread is light brown on top and sounds hollow when tapped on bottom. Knead on floured surface until smooth and elastic. Wrap tightly. Knead into a ball. then 1/4 cup hot water and 1 tablespoon oil. Serve warm or at room temperature. Cover with towel. Place in pan. Let cool to 120°F.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.. Remove from pan. • Grease 9-inch metal pie pan with oil.ca/~mec1995/recipes/breads/corn15. oven 15 minutes. about 20 minutes. about 45 minutes. Add 1 cup flour and mix until smooth and elastic.) Makes 1 loaf Return to Bread Recipes http://www. Cool. about 5 minutes. let rise in warm draft-free area until doubled. pepper and salt in large bowl of electric mixer fitted with dough hook. Mix in remaining 1/2 cup cornmeal. about 50 minutes.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal.html[11-Sep-11 02:30:16] . • Preheat oven to 350°F. Add 1 cup boiling water and mix until smooth.
Bake at 425 F. Hasta-la-vista.ca/~mec1995/recipes/breads/corn5. milk.htm[11-Sep-11 02:30:25] . Stir in cornmeal.sentex. & salt. for 20-25 minutes in a greased pan.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. Add eggs. baby! Return to Bread Recipes http://www. and shortening. Beat untill smooth.
chopped cup bacon bits Preheat oven to 375 °F. Fold in corn kernels. grated oz greem chiles. Bake 30 to 40 minutes. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.ca/~mec1995/recipes/breads/corn12. Put remaining batter on toop Add bacon bits if desired. Cover with grated cheese and chiles.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar. Mix dry ingredients together and make a well in the center. Put half of better into prepared pan.htm[11-Sep-11 02:30:51] . Grease 9" square pan or large cast iron skillet.sentex. butter and sour cream and blend thoroughly. Add eggs.
Return to Bread Recipes http://www. well tsp.sentex. finely chopped 2 cups boiling water 2 tsp.ca/~mec1995/recipes/breads/datebred. Louis. cups Tbs.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. Add eggs. Fold in nuts.htm[11-Sep-11 02:30:58] . then dates/water. Bake at 250° for 2 hours in small breadpans. Stir in rest of the dry ingredients. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. let cool. Be sure that the nuts are fresh and not stale. 4 1 2 2 2 1 1 cups tsp. chopped Cream butter and sugar. It takes less time if using loaf pans. baking soda in water Pour water over dates. and is over a hundred years old! 1 cup dates. USA.
htm[11-Sep-11 02:31:08] . Bake for 30 to 45 minutes at 350 degrees F. Cover and let rise in a warm place until doubled.sentex. Melted Egg.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.ca/~mec1995/recipes/breads/dillbred. Large tsp Salt tsp Dillseed cups Flour. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. Back to Bread Recipes Menu Copyright ©1998. Beat until well mixed and mixture is stiff but not heavy. or arrange in a round shape on a greased cookie sheet. sprinkle well with salt. Creamed * Tb Sugar Tb Onion. Minced Tb Butter. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm. While warm. Dissolve yeast in warm water. Tony van Roon http://www. bursh loaf with soft butter. Combine all ingredients in a mixing bowl. Punch down and put dough in a bread pan. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Let rise again. (Standard bread dough feeling).
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. Return to Bread Recipes http://www. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils. 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. place in large mixing bowl with remaining water. A health food store is a source for several of these ingredients. Knead on floured surface.sentex. Blend lentils. Bake at 375 °F approximately 1 hour.ca/~mec1995/recipes/breads/ezekiel. Bible Bread This is what is called "breaking the bread". Knead again. then place in oiled bowl. Makes 4 loaves.html[11-Sep-11 02:31:14] . shape and place in greased loaf pans.Ezekiel 4:9. oil and small amount of water. Stir in 2 cups of mixed flour. Biblical Bread Ezekiel 4:9. Stir in remaining salt and flour. Add yeast mixture. Let rise. Let rise until double in bulk.
Punch dough down. Bring to boil. They are even better the day after baking. Shape each piece into loaf. Let dough rise until level with tops of pans. Knead until smooth. about 1-1/2 hours. Mix in 4 cups flour. stirring to dissolve sugar. transfer to prepared pans. Knead dough on generously floured surface until smooth and elastic.l Add dough. Drain. turning to coat entire surface. Back to Bread Recipes Menu Copyright ©1998. about 1-1/2 hours. about 10 minutes. Cool in pans 5 minutes. Cover with cold salted water. Reduce temperature to 375°F. Force hot potatoes through sieve into large bowl.ca/~mec1995/recipes/breads/farmbred. Transfer to racks and cool completely before serving. sugar and salt in heavy small saucepan. 4 Tbs butter. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. Cover bowl with towel. Let dough rise in warm draft-free area until doubled in volume. Punch dough down. light loaves.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist.htm[11-Sep-11 02:31:20] . Tony van Roon http://www. Place bread in oven. Cover and let rise until doubled in volume. about 30 minutes. Return to bowl. Cut into 2 pieces. Position rack in lower third of oven and preheat to 400°F.sentex. using remaining 2 Tbs butter. Combine milk.115°F). Let cool to warm (105 . Whisk into potatoes. Grease large bowl with 2 Tbs butter. about 1 minute. about 45 minutes. then stir in." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes. Bake until loaves are rich golden brown and sound hollow when tapped. adding more flour if stick. Sprinkle yeast over mixture. Simmer until very tender. perfect with Apple Butter. Cover pans with towel. Butter two 6-cup loaf pans. about 10 minutes. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan.
for about 40 minutes. lemon peel. Drain and reserve the rum. In a saucepan.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. salt. Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). drained rum (reserve fruits). Back to Bread Recipes http://www. Bake at 350 °F. and almond extract. Mix well. cover. and orange peel in a bowl. Dredge fruits in flour and add to dough. Turn out onto a lightly floured surface. 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. Cool to lukewarm.ca/~mec1995/recipes/breads/dresden. Add the rum and let soak for 1 hour. lemon. add the honey. Roll each piece into an oval about 3/4 inch thick. divide dough into 2 parts.sentex. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). Beat in eggs and dissolved yeast mixture. heat the milk and the butter until the butter melts. Pour into a large mixing bowl. Add enough flour to make a soft dough. Place in a greased bowl. turn once to coat the top. cover lightly with wax paper. 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. Add almonds. Brush with melted butter. rinsed 1/3 cup chopped lemon 2 tablespoons slivered.htm[11-Sep-11 02:31:34] . and place in a warm spot until doubled in bulk. Sprinkle the yeast into warm water and let stand until dissolved.
beat lightly. Return to Bread Recipes http://www. Mix well with a whisk. 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. • After the baking cycle ends. Saute some onions in the melted butter. 3 Basic Rice Bread.ca/~mec1995/recipes/breads/glufree3. and allow to cool 1 hour before slicing. combine the eggs and water. remove bread from pan. Add the egg mixture. polenta meal. combine all the dry ingredients except the yeast. Select Light Crust setting and press Start. such as yellow or blue corn flour. If it does not appear to be mixing well. In a separate bowl. rice vinegar. 3. Add the remainder of the dry ingredients. • Observe the dough frequently during the kneading cycles. • In a large bowl. then add them and your favorite herbs to create an onion/herb bread. Yield: 14 servings. 3 Gluten Free Bread. • Place 1/2 of the dry ingredients in the bread pan. or soy flour. Stir with a rubber spatula. melted butter. and salt in bread pan.sentex. Add 1/4 cup grated cheddar cheese.Gluten Free Bread. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. Variations: Substitute olive oil for the butter. use a rubber spatula to assist it occasionally. place on wire rack. sprinkle the yeast on top. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. allow them to cool.html[11-Sep-11 02:31:39] .
• In a small saucepan. May freeze in an air-tight container for 30 days.sentex. Slice to serve. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. and turn into prepared loaf pan. baking powder. Beat until smooth and set aside for 10 minutes.html[11-Sep-11 02:31:43] . Bring to a boil and cook for 1 to 2 minutes. Reserve. and salt. 4 Gluten-Free Bread. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. cornstarch.ca/~mec1995/recipes/breads/glufree4. Whisk together the tapioca and raised yeast. Remove loaf from pan and cool on a wire rack. 4 Makes 1 loaf. Sprinkle yeast over top and set aside to proof. Return to Bread Recipes http://www. about 10 minutes. dissolve the sugar in warm water. sift together bean flour. combine 1 cup water and tapioca. Stir well. Ingredients: • 1 tsp granulated sugar • 1/2 cup warm water (110-F degrees) • 1 Tbsp dry yeast • 1 cup water • 2 Tbsp minute tapioca • 2 cups whole bean flour • 1/4 cup cornstarch • 2 tsp gluten-free baking powder • 1 tsp salt • 1 tsp poppy seeds • Non-Stick Cooking Spray and Cornmeal Method: • Pre-heat oven to 400°F.Gluten-Free Bread. • In a small bowl. until thickened and clear. Stir mixture into dry ingredients. • In a large mixing bowl. • Knead until soft.
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. (**)When tableknife stuck in center of the skillet comes out clean the bread is done.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking.sentex..Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK.. Mix dry ingredients together.ca/~mec1995/recipes/breads/corn4. bacon fat.htm[11-Sep-11 02:31:48] . (Not that being raised on the stuff would have anything to do with that opinion. and pour into (slightly) warm skillet..-) but this is the only cornbread I've ever had that is even worth eating. I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Bake fifteen minutes(**). sloppy mix. Back to Bread Recipes http://www. Not to be arrogant or anything . mix in egg and buttermilk to make a goopy. (*)If real buttermilk is not available.) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. melt 2+ tablespoons of fat (Crisco. coming from a southern Indiana family. I have some experience with this stuff. etc). So here. Well. 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. for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad.. Turn out onto a warm plate and serve. Pre-heat oven to 375°F.
and milk. Geary. Back to Bread Recipes Menu Copyright ©1998.sentex. OK". egg. measure.ca/~mec1995/recipes/breads/grapnut. add sugar. Pour into well-oiled loaf pan. Let stand 1/2 hour. Tony van Roon http://www. Makes 1 loaf. Bake in moderate oven (400 F) about 1 hour. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. Add to first mixture. Mix thoroughly.htm[11-Sep-11 02:32:03] . well beaten cups flour tsp baking powder Combine grapenuts. Sift flour. George Hale.Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. and sift with baking powder and salt.
Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. In large mixing bowl. diced cheese. baking soda. If it seems to runny work in 1 or 2 tbsp. sharp cheddar cheese ---. white cornmeal. Bake until a knife lightly pushed in center comes out clean and dry. Do not brown. melted butter. Rotate and tilt casserole to coat inside. pie . beat milk and eggs. Preheat oven to 400 degrees F. butter over low heat. exactly in center of oven. Smoothly blend 1 cup white cornmeal. corn. One loaf makes about 8 servings. Set aside. It should have the consistency of southern cornbread. chopped red pimento. (You can let the bread cool to room temperature. Put remaining 2 Tbsp.htm[11-Sep-11 02:32:14] .usually 40 to 50 minutes. but it is best not to serve it cold. smoothing it level.ca/~mec1995/recipes/breads/inca.) It stores well tightly wrapped in the refrigerator. heat in oven no more than 4 to 5 minutes to avoid browning butter. butter into an 8 inch diameter baking casserole.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. Place casserole. Back to Bread Recipes http://www. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan.sentex. can whole-sweet red pimentos. chillies. Do not cover. then pour in batter. Give butter in casserole a final swizzle.shaped wedges. Mix thoroughly. moderately runny but not down right liquid. melt 6 Tbsp. Cut into fairly thin. salt. fresh or canned 4 oz. Sprinkle grated cheese over top and decorate with pimento strips. Serve at once.
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. Bake in pre-heated 375 °F. cut a "X" in top of the dough (about 1/2" deep). except the whole-wheat flour. No kneading required for this traditional Irish brown-soda bread. Back to Bread Recipes http://www. draft-free place. Remove dough to lightly floured surface and form into a smooth 5-inch ball.). Stir in enough whole wheat flour to make a stiff dough. Heat butter. the mixture will curdle so not to worry.ca/~mec1995/recipes/breads/irish. adding more wheat flour if necessary.htm[11-Sep-11 02:32:20] .sentex.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Cover. oven for about 35 minutes or until done. buttermilk and water until very warm (125 °F. Remove from pan and cool on wire rack. Place in 9-inch pan. and let rise until doubled in bulk for about 45 minutes in a warm. With a sharp knife. Stir liquids into dry ingredients.
dissove yeast and then add sugar. • Knead the dough until it is very smooth.Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs. Then add flour and when moistened.Lahvosh (Pareg Hatz) . add the butter and salt. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. Cover and let stand in a warm place for 4 hours.sentex. 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.ca/~mec1995/recipes/breads/lahvosh. • Makes 18-20 Lahvosh's.html[11-Sep-11 02:32:24] . roll out the balls until they are the size of a 14" pizza pan. Divide the dough into balls the size of two hands cupped together. Return to Bread Recipes http://www. Place the dough in the pan and slit the dough in several places. with a small amount of the warm water. • On a floured board.
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.html[11-Sep-11 02:32:29] . adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes. Cover and stand in a warm place until the mixture has fermented. Return to Bread Recipes http://www. Bake at 450 °F (230°C) for 45 to 50 minutes. Cool to lukewarm and mix in the flour and sugar to a paste. Ingredients for Bread: • 5 cups all-purpose flour • 1 tsp salt • 1 tsp baking soda • rewena (above) Method for Bread: • Sift flour and salt into a bowl and make a well in the centre.sentex.
• Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. and mix well. • Beat the butter. • Cover the dough and let rest for 10 minutes.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread.ca/~mec1995/recipes/breads/mahdzoon. depending on size of braids. 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. Let rise for 15 minutes. • Makes 3-4 dozen. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven.html[11-Sep-11 02:32:35] . Stir in the flour and knead for about 5-6 minutes. Return to Bread Recipes http://www. made with yoghurt.sentex. Ingredients: • 1/2 cup warm water • 2 cakes yeast • 2 cups mahdzoon (plain yogurt) at room temperature • 1/4 cup sugar • 1 teaspoon salt • • • • • • 1 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. Braid this by crossing one end over the other 3 times. Repeat until all the dough has been used. • Place on a lightly greased cookie sheet.
Cover with remaining batter.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. Serve hot. Back to Bread Recipes Menu Copyright ©1998. Grease a 9 x 13-inch baking pan. Mix well. milk. drippings. for about 45 minutes. Tony van Roon http://www. and salt. Add 1/2 batter then sprinkle on the meat. onions.sentex. eggs.ca/~mec1995/recipes/breads/mexcorn. and last add cheese. soda. Brown meat and drain off grease. Cook at 350°F.htm[11-Sep-11 02:32:44] . peppers.
Cover with plastic wrap.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. crumble into small bowl. Combine oats. Mix in 1 cup oats. Add dough.htm[11-Sep-11 02:32:55] . Place on prepared sheets seam side down. using serrated knife. Pull 2 opposite sides under to form oval. Let rise in warm draft-free area for 1 hour. Stir in sugar and lukewarm milk (95°F). Slash top of loaves.ca/~mec1995/recipes/breads/monastry. about 30 minutes. Gently turn dough out on lightly floured surface. Let rise in warm draft-free area until doubled. kneading in allpurpose flour if sticky. about 45 minutes. Cut in half. Back to Bread Recipes Menu Copyright ©1998. Immediately transfer to racks and cool. Tony van Roon http://www. Add yeast mixture and whisk until smooth. melted tsp salt to 3 cups whole wheat flour All-purpose flour egg beaten with 2 Tbs milk or cream (glaze) Rolled oats For sponge: Sprinkle dry yeast an dsugar over warm milk (105 . Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Cover bowl with plastic. Grease baking sheets. Knead each piece into round. Grease large bowl. Let stand until foamy.sentex. If using cake yeast. Brush with glaze and sprinkle wit oats. about 30 minutes. bread flour and whole wheat flour in large bowl. about 30 minutes. Preheat oven to 400°F. turning to coat entire surface. using wooden spoon. Cover and let rise again in warm draft-free area until doubled in volume. Let rise until doubled in volume. butter and salt. Bake until loaves sound hollow when tapped on bottom.115°F) in small bowl. Gently knead dough in bowl until deflated. For dough: Stir down sponge. stir to dissolve. Knead on floured surface until smooth and elastic.
then drop into Bundt pan. After finishing the first can of biscuits. o Open one can of biscuits and separate. then turn onto a plate and carefully remove the pan. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F. it will stick to it and is hard to remove.Monkey bread makes you going ape! 1/2 cup Margarine or Butter 1/3 cup Granulated Sugar 1/3 cup Brown Sugar 1/4 cup Finely chopped nuts 1 tablespoon Cinnamon 3 cans Buttermilk Biscuits Bundt pan ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ o Prepare Bundt pan by coating the inside with cooking spray or butter and set it aside.sentex. Put each ball into the sugar mixture and coat. Tony van Roon by Tony van Roon http://www. ---.oven for 30-35 minutes. 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. If you leave the monkey bread in the Bundt pan much longer. mix the sugar. I Monkey Bread. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F.htm[11-Sep-11 02:33:01] . Repeat these steps for the next two cans of biscuits. In another bowl. brown sugar.ca/~mec1995/recipes/breads/monkey. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996. drizzle a little melted butter evenly over the top of this first layer.Monkey Bread. nuts and cinnamon. remove from the oven and let cool for a minute or two. o When done.
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. Back to Pastry & Rolls Menu Copyright © 1996. Let stand 10 minutes before removing from pan.sentex. In large baggie. Tony van Roon http://www. Boil 1 minute. Melt butter and brown sugar. Bake 35 minutes at 350 degrees.htm[11-Sep-11 02:33:09] . II by Tony van Roon Preheat oven to 375° F. Shake biscuit pieces and line in greased tub or Bundt pan. combine white sugar and cinnamon.ca/~mec1995/recipes/breads/monkey2. Pour over biscuits. II Monkey Bread.Monkey Bread.
If dough is too dry. Let stand until foamy. and shortening. Ingredients: 1 cup warm water (110°F.html[11-Sep-11 02:33:15] . Remove plastic wrap. salt. If dough is too sticky. add more warm water. Let rise in a warm. Process until dough forms a ball. about 5 seconds. add more flour. 1 or 2 Tbsp at a time. Cover bowl with plastic wrap. about 1 1/2 hours. Cover very loosely with plastic wrap. combine 3 cups flour.sentex. 1 hour. turn out onto a lightly floured surface. turn to coat all sides. Reduce heat to 375°F. Process 20 seconds to knead. Cool completely on a rack before slicing. Stir in yeast. Preheat oven to 425°F. place on greased baking sheet. check consistency of dough. press seeds gently into surface of loaf.ca/~mec1995/recipes/breads/muflet. Sprinkle top of loaf with sesame seeds. Stop machine. In a food processor fitted with the steel blade. combine water and sugar.) 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. bake 25 minutes. Place dough in oiled bowl. punch down dough. let rise until almost doubled in bulk. 1 Tbsp at a time.Muffuletta Bread Muffuletta Bread Makes 1 loaf. When dough has doubled in bulk. The loaf is done when it sounds hollow when tapped on bottom. Lightly grease a baking sheet. processing just until blended. swirling to coat bottom and sides. Form dough into round loaf about 10 inches in diameter. Place rack in center of oven. processing just until blended. Lightly oil a large bowl. Return to Bread Recipes http://www. 5 to 10 minutes. draft-free place until doubled in bulk. Add yeast mixture. Bake loaf in center of preheated oven for 10 minutes. It should be smooth and satiny.
preheat oven to 450 degrees F. add warm water if necessary.ca/~mec1995/recipes/breads/naan. Cover with damp cloth and let rest 1 hour. Pat balls into thin circles about 6 inches in diameter. 2-1/2 to 4 minutes. Dough may be refriggerated at this point for baking later. Make a well in center and add remaining ingredients.sentex. When ready to bake. Serve hot. Mix until dough is somewhat sticky.htm[11-Sep-11 02:33:23] . Back to Bread Recipes http://www. Pinch off pieces about the size of golf balls and place on large buttered pan. Turn onto floured board and knead until dough is elastic.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. Place on baking sheet and bake until bread puffs and is lightly browned.
beaten Mix dry ingredients. for 35-40 minutes in a warm spot. covered. Roll each ball to 1/8" thichness. Broil in oil. Add cumin seeds. milk and yogurt until barely warm.Naan 2. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/naan2. (Susheel) Posted by Tony van Roon Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon 2½ cups all purpose flour ½ tsp baking soda ½ tsp baking powder ½ cup milk ½ yogurt ½ tsp sugar. optional ½ tsp cumin seeds 1 Tbsp oil 1 egg.sentex. Divide into 20 small balls.htm[11-Sep-11 02:33:27] . Mix the dough. Heat the oil in a pan. turning once. kneading just enough to hold together. Add to flour mixture. Heat beaten egg. except the cumming seeds. Add water if necessary. (Susheel) Naan 2. Let dough rest.
Turn dough out onto generously floured surface. Repeat with remaining pieces. about 30 minutes. sugar and salt over water in large bowl. Butter large bowl. Add dough. Tony van Roon http://www. Let stand until foamy and proofed. let stand until dissolved.sentex. Cover and let rise in warm draft-free area until doubled in volume. Using razor blade. Let stand 15 minutes at room temperature. Divide evenly into 4 pieces. about 1 hour. Rewarm in 350°F oven for about 20 minutes. Set seam side down in 1 prepared pan. Cool completely. Brush each with glaze. Continue kneading until dough is very smooth and elastic. Reduce oven temperature to 350°F. Punch dough down. Bake loaves 15 minutes. Serve immediately. Roll 1 piece into 7x15-inch oblong.ca/~mec1995/recipes/breads/newfr.htm[11-Sep-11 02:33:33] . (Can be prepared 3 months ahead. Let stand in warm draftfree area until dough rises to top of pans. Stir to blend. Continue baking until bread sounds hollow when tapped on bottom. Add 5 cups flour to yeast mixture and stir to incorporate. Wrap in foil and freeze.) Back to Bread Recipes Menu Copyright ©1998. Preheat oven to 450°F. Knead dough 3 to 4 times. Generously butter four 18-inch baguette pans.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 . Stir in another 1 cup flour. about 10 minutes. Remove from pans. Knead in remaining 1 cup flour.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast. make three to four 3/8-inch-deep slashes atop each loaf. Roll up as for jelly roll. abut 10 minutes. turning to coat entire surface. about 1 hour.
beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar.html[11-Sep-11 02:33:41] .sentex. let rise again. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Stir in the milk. Place in a lightly greased bowl. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. Beat until dough is smooth and elastic. Punch down. Turn out onto a lightly floured board. Knead until smooth and satiny. divide into 3 parts. Bake at 400 ° for 25-30 minutes. cover with inverted mixing bowl. cover lightly and let rise in warm place (about 85°F) until doubled. crushed loaf sugar (sugar cubes) and or sliced almonds. Do not overbake or loaves will be dry. Let rise until puffy (1/2 to 1 hour). and divide each part into three. Glaze loaves with a mixture of beaten egg and milk. eggs and enough flour to make a batter (about 2 cups). Ingredients: 2 pkgs. Add about 3 cups of flour and beat well. cardamom. Repeat for second and third loaves. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. salt. Return to Bread Recipes http://www. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. Let rest for 15 minutes. Place on lightly greased baking sheets. Turn out onto floured board. Add the butter.ca/~mec1995/recipes/breads/nisu. sugar. Dough should be smooth and glossy in appearance. Add remaining flour 1 cup at a time until dough is stiff. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Sprinkle with pearl sugar. turn dough to grease top.Nisu Bread Nisu Bread Makes 3 loaves. beat until dough looks glossy again.
Check a couple for consistancy until you get the hang of it. Dutch. Hollandse Boterletter. Add the eggs and part of the 'hot' (not boiling!) milk. hick.. Like.5 setting. Add the rest of the milk and mix well. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. My stove burner setting (electric) is about 6 to 6. They are usually made New Year's eve (or even during the day) and for the Dutch. The fully soaked raisins/currants.. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Put a piece of bread crust in the oil to check if the oil is hot enough. Kerst Stol. together with the apple. If you don't have (enough) yeast. not very appetizing while eating so remove them. Put the flour in a large bowl. If 'blue' smoke is coming from the oil it is definately too hot. add beer. put the eggs in warm tap water for 10 minutes. finely chopped 1 2% milk. Some of the raisins still have stems on them. Let rise for 60 minutes on a draft free spot. Form with two spoons quickly 'balls' and put in the hot oil until golden brown.=) Serve with powdered sugar (icing sugar) sprinkled on top.sentex. Let cool a bit first.htm[11-Sep-11 02:33:49] . it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala). Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite. add salt and yeast and mix well. So only fry as long as needed. or are short. Mix well. Boter Letter. apple at room temperature (before peeling).. grated (optional) 1 Preparation: Make sure everything is warm. I have a plastic pail which I use only for yeast recipes. will provide moisture and keep the oliebollen fresh for several days. The consistancy of the dough batter should be something like thick porridge. Oil temperature should be about 'medium-high'. 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. I microwave the milk until it is hot (probably around 50°C). . Works for me. wash the currants and raisins and then soak in hot water for 1 hour. If you fry the oliebollen too long they become hard the next day.. hot (see Preparation) 2-1/2 to 3 cups Lemon rind. Add the raisins/currants and the lemon rind (or even orange peel). I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. Use your own judgement.ca/~mec1995/recipes/breads/oliebol.Olie Bollen.
It is important that the pecans and walnuts are fresh and not stale. Especially stale walnuts will leave a bitter after taste.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). or until a skewer comes out clean. keep in mind that pecans are a little bit harder than walnuts. In a seperate bowl mix the dates. Makes 1 loaf Back to Breads Page Copyright ©1998. Cream sugar and butter together. Beat in egg and set aside. Set aside to cool and then add to sugar/butter mixture.htm[11-Sep-11 02:33:55] .ca/~mec1995/recipes/breads/orangedn.sentex. baking soda. water. Bake for 1 hour. Tony van Roon http://www. Mix remaining ingredients and add to wet mixture. Also. orange juice and rind. Pour into a large greased loaf pan.
Ukrainian Potato Bread Pagach. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Saute onion in oil until soft. Place dough on countertop. Ukrainian Potato Bread Ingredients: 2-1/2 cups flour 1 cup warm water 1 pkg yeast 1/2 teaspoon salt 1 lg onion peeled and sliced 1 med head cabbage. Let rise double. Roll out dough into an 18 of rectangle. Bake at 400°F for 30 minutes or until golden brown.Pagach. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle.sentex. add salt and 2 1/2 cups flour and knead smooth and elastic. Drain off any excess oil. Punch down dough and divide into 2 parts. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. Fold the other half of you have a turnover. cover with stainless steel bowl. Place on greased baking sheet. Pat the top of the filling. adding more flour as needed. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/pagach. 9 x 12 inches. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Allow to rise double in bulk. Carefully pinch edges together.html[11-Sep-11 02:34:04] . Place cooled filling on one side inch margin from the edges.
Soak the bread in the liquid mixture. Tony van Roon http://www. Fry the bread until golden brown on both sides.sentex. Dust with powdered sugar and serve with warm cane syrup. French Toast. orange flower water. lemon zest. milk.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. brandy and nutmeg in a bowl. Heat the butter and oil in a heavy frying pan. Sheila Ainbinder -. Back to Bread Recipes Menu Copyright ©1998.Pain Perdu. 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.ca/~mec1995/recipes/breads/perdu. Mix well. Chez Helene Restaurant [From: The Legends of Louisiana Cookbook. sugar. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie.htm[11-Sep-11 02:34:10] .
2 or 3 minutes on each side. Spoon the warm sauce over the pain perdu. • Add the pecans and sauté for 4-5 minutes. Return to Bread Recipes http://www. Carefully place the pan back on the stove and flame the sauce. • Lay the pain perdu on a platter. peeled and sliced. cinnamon. Dust the entire plate with powdered sugar. milk.html[11-Sep-11 02:34:17] . sugar. French toast French Toast yes. • In a nonstick sauté pan. Fry in the butter until golden brown. 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. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl.ca/~mec1995/recipes/breads/perdu2. melt 2 tablespoons of the butter. set aside. Add the bananas to the pecan mixture and warm slightly. Remove the sauce from the heat. orange juice. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. Dip 2 slices of the bread into the egg-milk mixture.Pain Perdu. Yields: 6 servings. French toast Pain Perdu. stirring constantly. • Remove the pan from the stove and add the rum. and vanilla. • Repeat until all the butter and bread is used. to dissolve the sugar. orange zest. whisk the eggs. • Stir in the maple syrup and bring the liquid up to a simmer.sentex. heat 2 tablespoons of butter. coating evenly.
springy. Cut the dough into 16 to 18 pieces and roll each piece into a ball. eggs.Panini Bread. drain but reserve 1/4 cup of the water. patting the raisins over the surface. sponge. and smooth except for a few blisters. (Or by hand. cover with plastic wrap. Place the dough in a buttered bowl. Italian Dolci type Ingredients: 1-1/2 cups (225 grams) raisins water to cover 3-1/2 tsp active dry yeast 1/2 cup plus 2 tablespoons warm milk (not hot) 1/2 cup (70 grams) unbleached all-purpose flour 3-1/4 cups (430 grams) unbleached all-purpose flour 1/2 cup (100 grams) sugar 1 tsp (5 grams) salt 2 eggs 1 egg yolk grated zest of 1/4 lemon grated zest of 1/4 orange 1/4 tsp vanilla extract 1 stick (115 grams) unsalted butter. and let rise until doubled. springy. Italian. Add the flour and reserved raisin water and stir until smooth. Bake 18 minutes. Place the rolls on lightly buttered or parchment-lined baking sheets. Pat the raisins dry and toss with 1/4 cup flour.html[11-Sep-11 02:34:26] . Change to dough hook and knead at medium speed until soft. 8 to 10 minutes). sugar. and very smooth. about 10 minutes.sentex. let stand until creamy. Cover with a towel and let rise half their original volume. Heat oven to 400°F. 20 to 30 minutes. egg yolk. Add the raisins to the dough in 1 or 2 additions by flattening the dough. about 1 hour. salt. 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. knead until soft. Dolci type Panini Bread. The rolls should double in size and puff up into fat buns as they bake. grated lemon & orange zests. Add the butter and mix thoroughly. Place the flour. Cover with plastic wrap and let rise until doubled. about 45 minutes. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/panini. Stir the yeast into the warm milk in a small bowl. and rolling up the dough. and vanilla in a mixer bowl and mix with the paddle until blended. 3 to 4 minutes. Cool on racks.
spread dough out evenly in each pan. Cover each pan and let dough rise again.html[11-Sep-11 02:34:31] . • 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). Divide dough into four parts.Peda. Armenian Flat Bread Peda. salt and Crisco. Add sugar. With hands lubricated with oil. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Return to Bread Recipes http://www.sentex.ca/~mec1995/recipes/breads/peda. Peda Bread. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. 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. Gradually add flour and mix well. Cover dough and let rise until double it's size.
Using a floured rolling pin. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty.very hot for these little breads. Let them cool--rewarm them for serving. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. mixing vigorously with each addition.Pita Bread Pita Bread (or just Pita) by Tony van Roon 8 to 10 breads: 2 packages dry yeast 2 cups warm water 1/2 teaspoon honey 1/4 cup olive oil 1 tablespoon salt (optional) 5 to 6 cups whole wheat flour cornmeal Actually. cover. stir and set aside to proof. Shape into a ball. 1 cup at a time. cover and let rest for about 30 minutes. Back to Bread Recipes http://www. Knead each ball for 1 or 2 minutes. Mix the yeast in 1/2 cup of the warm water. salt. When kneading is finished. The breads will puff up and be lightly browned when they're done.htm[11-Sep-11 02:34:39] . Do not open the oven during this first baking. but therein lies the secret. -. you will bake the remaining Pita. the dough should be smooth and eleastic. remove from oven. adding the additional cup of flour if the dough gets too sticky. Place 1 cookie sheet on the lowest rack for 5 minutes. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. Punch down on floured surface. or freeze them for future use. In a large mixing bowl. this recipe is not my own. the oil. add the honey. place in a greased bowl. and let rest for about 30 minutes. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick.ca/~mec1995/recipes/breads/pita. turning once to coat the top.sentex. Then stir in 5 cups of the flour. I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Turn out onto a lightly floured board and knead for 10 minutes. add the remaining 1-1/2 cups of water. Dust 2 baking sheets with cornmeal. place 2 of the circles on each sheet. cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. Dust the cookie sheets with cornmeall also in between baking Pita's. After 5 minutes. high heat and remove the first ones to a wire rack to cool. Continue the process until all the breads are baked. When they're done. The (preheated) oven is set fpr 500 °F. place the next tray on the bottom for its 5-minute. shaping each piece into a ball. and the yeast mixture.
Place on platter and serve immediately. about 20 seconds.Poori . gently press in center with back of slotted spoon until bread puffs. Add 1 dough round to oil. Transfer to paper towels using slotted spoon. Divide dough into 8 pieces.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl.ca/~mec1995/recipes/breads/poori. Knead dough on lightly floured surface 2 minutes. Keep warm while cooking remaining dough. Dust generously with whole wheat flour and roll into 5-inch-diameter circle.Whole Wheat Indian Bread Poori . Turn and cook until light brown. Roll 1 piece into smooth ball (keep remainder covered with towel). dusting with flour to prevent sticking. Cover and let rest 15 minutes. Cover. Mix in buttermilk. Pour oil into wok or medium saucepan to depth of 3 inches. Back to Bread Recipes http://www. Repeat with remaining dough.htm[11-Sep-11 02:34:46] .sentex. When dough starts to rise. Heat to 375 °F. dough will sink to bottom.
approx. about 45 minutes. Add butter. Makes 1 loaf.sentex. 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. Return to Bread Recipes http://www. Add lukewarm milk. Beat 1 egg and sugar together. Cool. 350°F about 30 minutes or until golden brown. Bake in moderate oven. Knead vigorously until thoroughly mixed.html[11-Sep-11 02:34:52] . salt and some of the flour. Knead until dough no longer sticks to sides of bowl. Stir to mix.ca/~mec1995/recipes/breads/pulla. Sprinkle with almonds. Cover. Add cardamom and enough flour to make a soft dough. Cover. Brush with slightly beaten egg.Pulla. add milk mixture. Let rise in warm place. stir until dissolved. Braid strands to form a loaf. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Coffee bread from Finland Pulla. shape each into a long strand. 85°F until doubled in size. Punch down. Divide into 3 equal parts. Let rise again until doubled in size.
Do not be fooled by its simplicity.. but that's what the original recipe calls for. you don't need all of it.edu Back to Bread Recipes http://www. for 50 minutes Relax. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. 1/4 cup of less should be plenty.ca/~mec1995/recipes/breads/radiobb.berkeley. so. and says the reason she works out is so she can eat it without too much guilt. My girlfriend loves it. 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. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4. Grease three 6x3" loaf pans. RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. Although I don't recommend using that much. and to her by her mother.. but some is necessary) Bake at 350° F.sentex.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother..htm[11-Sep-11 02:34:58] .
Knead on a floured surface or countertop until smooth for about 10 minutes.htm[11-Sep-11 02:35:03] . Roll each half in a rectangle to fit your bread pan. 30 minutes. and the apple pieces. Devide in half. Stirr in the currants. and yeast with the flour. raisins.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. and lightly knead it again for about 1 minute. Add the warm water.sentex. Bake at 350 °F for 35 minutes or until done. 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. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Cover and let rise again until double in bulk. Add the creamed butter/sugar mixture to the flour. approx. Cut the apple in little pieces.ca/~mec1995/recipes/breads/raisin-4. Punch the dough down. Cream the (softened) butter with the sugar.) 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. Back to Bread Recipes http://www. Put the dough mixture in a lightly greased bowl. Place each half in a greased and floured loaf pan. add the eggs. Mix the salt.
about 6 to 8 minutes. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved.sentex. Beginning at short end of each. Sprinkle in the yeast. Cover. cut in small pieces. butter. and 2 cups of flour. draft free place until doubled in size. about 1 hour. sugar. Place in a greased bowl. to keep the bread moist. stir until disolved. you can substitute with applesauce. Cover. divide in half. * Use tap-water or water reserved from boiling potatoes.ca/~mec1995/recipes/breads/raisin-5. mashed potatoes (or applesauce). salt. blend well. for 35 minutes or until done. Roll each half to 12x7 inch rectangle. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. roll up tightly as for jelly roll. Place. let rise again in warm.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. Stir in egg. Let cool to room temperature. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. The one cup of water changed to 1-1/2 to 2 cups hot tap water. Gives a nice look to a slice. turning to grease the top. It is obvious that the apple and egg should be at room temperature. I also started adding half an apple. Remove from pan and cool on wire rack.htm[11-Sep-11 02:35:16] . Works well. about 1 hour. Back to Bread Recipes http://www. Knead on lightly floured surface until smooth and elastic. Remove dough to lightly floured surface. let rise in warm and draft free spot until doubled in bulk. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. Pinch seams and ends to seal. Punch dough down. raisins. and enough remaining flour to make a soft dough. Bake at 350 °F. Add remaining water. I found that when using 2 eggs the bread becomes a bit dry the next day. seam sides down. If you like.
Beat thoroughly. Add cooking oil. salt. Tony van Roon http://www. Pour into well-oiled pan. Allow to stand 1 hour. Back to Bread Recipes Menu Copyright ©1998. and yeast which has been softened in lukewarm water.ca/~mec1995/recipes/breads/oatsbred. Allow to rise until double in bulk.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . sirup.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.sentex. Bake in moderate oven (375°F) about 45 minutes.htm[11-Sep-11 02:35:23] . flour. Stir until blended. Pour over rolled oats. Cover and let rise until double in bulk. then beat thoroughly.
html[11-Sep-11 02:35:32] . Return to Bread Recipes http://www. sprinkle with sugar and dot with small pieces of additional citron. Shape dough into a large circle with a hole in the center. place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Yield: one very large ring or twelve to fifteen servings. When the dough is smooth. exclusively for January 6. Cover with napkin and let stand in a warm place until it is twice its original size.Rosca De Reyes Bread Rosca De Reyes. sugar and salt with milk and cook over moderate heat for about two minutes. add citron. orange peel and lemon rind. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. Dissolve yeast in lukewarm water and pour into center of mound. 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. adding the rest of the milk mixture and two more eggs. cover with napkin and allow it to stand twenty-four hours. Mix butter. Mix thoroughly with the flour and when lukewarm.sentex. then form into a ball. add the dough which has fermented. mixing it a little at a time with the flour.ca/~mec1995/recipes/breads/rosca. chopped 1 lemon rind. Knead well. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Make two incisions forming a cross on the top of the ball and place in a floured bowl. Moisten the tope with a brush dipped in remaining egg. Specialty Bread King's Bread. Knead. chopped 1 candied orange peel. Add two eggs and the orange blossom water. Place in a greased pan. Bake at 400°F for thirty minutes or longer.
Mrs. G. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. Sprinkle 1 tablespoon salt. Back to Bread Recipes Menu Copyright ©1998. Allow mixture to stand at room temperature from noon to the following morning. VA. add shortening.H. Add to it the soda. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes.ca/~mec1995/recipes/breads/saltrb. Tony van Roon http://www. o Bake at 350°F for about 1 hour. o Then drain off liquid. Wayneboro. the sugar and the corn meal over the potatoes. o Scald milk and cool to lukewarm. o Set mixture in a warm place and let rise until light and full of bubbles.Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. o Kneed for 10 to 12 minutes and shape into several loaves.sentex. this sponge should be the consistency of cake batter. o Add milk and remaining flour to sponge. remaining salt and 5 cups of flour. This requires about 1-1/2 hours. o Add boiling water and stir until salt has dissolved. Brunk. o Let rise until light. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. Elida.htm[11-Sep-11 02:35:38] . Stir until ingredients are well blended.
sentex. 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. 90 to 95°F. then cool on rack. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Preheat the oven to 400°F and bake the bread 10 minutes. it is useless to proceed as the bread will not rise properly. until it ferments. Watch it for if it gets too high. Back to Bread Recipes Menu Copyright ©1998. it may sour. but not stiff. 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. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours.htm[11-Sep-11 02:35:42] . Reduce the heat to 350°F and bake 25 to 30 minutes more. If it isn't light in texture. until bubbles work up from the bottom. in a warm place. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. covered.ca/~mec1995/recipes/breads/saltcb.. By then it would be light and have a number of small cracks over the surface. Rombauer & Becker.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. cover and let rise until it has doubled in bulk. Tony van Roon http://www. Test for doneness. Bobbs-Merrill Co. Keep water warm this full length of time.
Rolled Oats Bread
Salt Rising Potato-Bread
by Tony van Roon
"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"
Makes three 5x9-inch loaves A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says, "Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese aroma.
Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal Add and stir until salt is dissolved: o 4 cups boiling water
Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain the liquid into a bowl and add, stirring until well blended:
o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour
Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to the surface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.
Scald: o 1 cup milk When lukewarm, add: o 2 tablespoons butter Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour
Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until light and not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour Back to Bread Recipes Menu
Copyright ©1998, Tony van Roon
Indian Maiden Bread, Squaw Bread
Indian Maiden Bread
by Tony van Roon
"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native using this word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link at the bottom of the page to find out more about the word Squaw."
Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour cups rye flour cornmeal melted butter
Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify. Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed until smooth (2 minutes). Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out onto floured surface and knead until smooth and satiny (10-12 minutes). Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done. Click here for the word ~Squaw~ Back to Bread Recipes
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. cups coarsely chopped pecans (or your favorite nuts)
Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until well blended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts. Preheat oven to 350° F. Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes
Student Beer Bread
Student Beer Bread
by Tony van Roon
Makes 1 large Loaf:
3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup 12 ounces beer butter
Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount of effort and hassle. Well, here it is! In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer (room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins if available. This bread can't go wrong. Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon as it's removed from the oven, rub the top and the sides with butter. That's it, sit back and enjoy a warm slice of Tony's Beer Bread! Back to Bread Recipes Copyright © Tony van Roon
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. Beat the eggs well in a small bowl. Grease a 9x5x3-inch loaf pan.sentex. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack.ca/~mec1995/recipes/breads/sunday. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy. Spoon into the loaf pan and bake for about 1 hour 15 minutes. baking powder. continue stirring until dissolved and blended.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. and salt in a large mixing bowl. Back to Bread Recipes Sunday Loaf http://www. Combine the flour. sugar. whisk until the mixture is blended smooth. sugar. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs. Meanwhile. make the glaze by combining the butter. Stir and bring to a simmer. Stir with a fork to mix all dry ingredients well. add the jam or preserves and milk.htm[11-Sep-11 02:36:23] . Using your fingers or a pastry cutter. Cut the butter into small pieces and drop into the flour mixture. and jam in a pan. Strain and then spoon the glaze over the loaf after it has cooled on the rack. or until a straw inserted into the center comes out clean.
On a lightly floured board or countertop. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. mixing with each addition until all 3 cups are stirred in. dissolve the yeast in the ½ cup of warm water and add to the first mixture. Beat well. round or square--and place on greased baking sheets. Punch down. knead the dough for about 10 minutes. return the dough to the floured countertop and knead for another 3 minutes then devide in 2. butter.sentex. but it looks better if baked as so called free-loaves. Cool to lukewarm. Cool on wire racks. Stir in the rye flour gradually. Bake at 400 °F. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. Then gradually add the white flour to make a soft dough. then stir in the honey. Add a bit more white flour if the dough is too sticky.ca/~mec1995/recipes/breads/limpa. Shape as desired--oval. Back to Bread Recipes by Tony van Roon http://www. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Or bake in the normal baking pans if you like.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. and salt. Place in a greased bowl and turn once to coat the top. In a cup or bowl.htm[11-Sep-11 02:36:32] .
add a little more flour.ca/~mec1995/recipes/breads/swed-rye.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. then let rise on a draft free spot for about 45 minutes.htm[11-Sep-11 02:36:38] . just leave it out or replace with something you like. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. or sound hollow when you tap on top of the bread. Back to Bread Recipes http://www. orange rind and seeds. Let rest for a minute. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast). then stir until dissolved. Enjoy! NOTE: If you don't like the taste of anise. Knead by your own method or use a dough kneeder. sugar. If the dough is sticky or too soft. Stir in the molasses. Mix all ingredients together until smooth. dusted with cornmeal. Leave the dough in the bowl and cover the bowl with plastic wrap. Make four ¼" deep diagonal cuts in the top of the loaves.sentex. The breads will shrink a little from the sides of the pan when they are done. Add the flours and butter. Bake in preheated oven at 375 °F for about 35 minutes. Shape the dough into two slightly flattened ovals and put on a greased baking sheet.
sentex. Return to Bread Recipes http://www.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. pepper. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. •2 Place mixture in a 10-inch greased baking pan. do not overmix. Bake in an iron skillet if you have one. sugar. shredded Method: •1 Combine the cornmeal. flour. Combine the remaining ingredients and add to the first mixture.ca/~mec1995/recipes/breads/texmex. baking soda and baking powder.html[11-Sep-11 02:36:48] . salt. Blend only until mixed.
html[11-Sep-11 02:37:04] .sentex.. Add ingredients in order given. Ingredients: o 1-1/2 teaspoon Yeast o 2 cups Whole Wheat flour o 2 cups White bread flour o 1-1/2 teaspoon Salt o 1-1/2 teaspoon Cinnamon o 1 tablespoon Sugar o 1 tablespoon Brown sugar o 2 tablespoons Dry Milk o 2 tablespoons Butter o 1-1/4 cups plus 2 tablespoons warm water 5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following: o 1/2 cup Raisins o 1/2 cup Chopped Walnuts Recipe by Donna Holder.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.. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/raisin6.
Preheat oven to 350 degrees F.htm[11-Sep-11 02:37:20] . When dough has increased by one-third (or double if kneaded by hand). Add the remaining 5 to 6 cups of flour.100% Whole Wheat Bread 100% Whole Wheat Bread. water. Cover and let rise in a warm place until the dough has increased by one-third in bulk. Put into 4 large breadpans that have been greased with a solid shortening.ca/~mec1995/recipes/breads/wwbread. Sprinkle the yeast on top. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. until the dough is the consistency of cookie dough. combine 7 cups of the flour with the salt. 1 cup at a time. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. If you're kneading the bread by hand the dough has to be double. In a mixer bowl. Add the yeast mixture. Blend in mixer on low speed until thoroughly mixed. #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. Do NOT stir! Set aside. Back to Bread Recipes http://www. bake for 40 to 45 minutes or until loaves test done. Lightly oil hands and counter top and mold dough into 4 loaves. and oil.sentex. Knead for 10 minutes on low speed. honey. Remove the breads from pans when they're done and cool on wire racks.
sentex. Add enough flour to make a soft. Place in greased bread pans. Then divide in half and form 2 loaves. Place the dough in a greased bowl. * Modified for regular milk from non-fat dry milk. and 4 cups of flour. I use the regular 2% kind. turn once to cover the top. Turn out onto floured surface. Set aside to proof. Then bake for about 35 minutes or until done. Turn out onto a lightly floured surface and knead for about 10 minutes. Add the boiling water and stir. egg.Whole Wheat Bread II Whole Wheat Bread. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). workable dough. Tip: With all bread baking. #2 by Tony van Roon Makes 2 loaves: 1½ tablespoon honey ½ cup warm water 2 packages dry yeast 9 cups of whole wheat flour 1tablespoon salt ¼ cups (no-salt) butter or oil 1 cup milk * 1 small egg ** 2 cups boiling water 1/3 cup molasses Dissolve the honey and yeast in warm water. Bread will sound hollow when tapped with fingers. cover and place in a warm spot to rise double in bulk for about 1 hour. I put a cup with water in the back corner of the oven which really helps the baking process. This recipe was original posted with two large eggs and I have modified it for 1 small egg. Let cool to lukewarm. milk. (cover with aluminum foil the last 10 minutes to prevent burning). ** This bread. and knead for a about 2 minutes. molasses. Beat with a whisk. especially electric ovens. Add the yeast mixture. and salt. cover with a towel. punch down. Preheat oven to 400 °F. Remove the breads from pans when they're done and cool on wire racks.htm[11-Sep-11 02:37:56] . I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. and most others. put butter or oil. Back to Bread Recipes http://www. spoon. Cover with the bowl and let it rest for 10 minutes. can be made without egg.ca/~mec1995/recipes/breads/wwbread2. In a large bowl. or mixer.
raisins (Thompson). 2 TBSP white sugar. Then drain and dry everything with tea towels or paper towels and set aside. quick-dry-yeast is in.grated rind from 1 lemon 1 egg . don't worry about it. If you don't have lemon-rind you can leave it out. seedless (about 1-1/2 cups) 50 gram . when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so.yellow (golden) raisins 50 gram . (about 1 cup) 200 gram . or 1-1/2 cups) 150 gram .Christmas Bread(English) Family recipe since 1975. instead) 1 lemon . Dissolve the sugar into the warm water. Substitute the 50 grams fruitmix for something else of your choice.salt (1/4 tsp) 100 gram . sifted (about 3-1/2 cups) 25 gram . Heat the water to about 100 °F. If the yeast is foaming you can proceed with the recipe.dark brown sugar (1/2 cup) 150 gram .yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram .fruitmix (optional) (use apple. http://www. I find it much easier to work with.all purpose white flour. 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.ca/~mec1995/recipes/breads/stolle.currants.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. If not.Kerst Stol(Dutch) . like cranberry. I use chopped up apple myself because it keeps the bread moist after baking. So.htm[11-Sep-11 02:38:21] . Wash the raisins and the currants and let it soak in hot water for 10 minutes. or orange.sentex. Proof the yeast first: 1 cup water. etc. cranberry. apple.2% warm milk (about 4 oz. or 2 large loaves 150 grams is approximately 1 cup 500 gram . and the 25 grams yeast (3 packages).REAL (no-salt) butter 150 ml . Neither I or my family like fruitmix so we never use it. your yeast is no longer good and needs to be replaced.large 8 gram . by Tony van Roon Makes 1 very large. It also keeps in the refrigerator for about a year.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .
Or use this as a base to make Marzipain. A bit sticky is fine. About 10 minutes before serving. If you can. Starting in the middle of the flour. Add the egg. add the egg and yeast mixture. and the optional fruitmix. Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. raisins. Flatten the dough to an oval shape and about 1 inch thickness. After the 20 minutes.sentex. 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. 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.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). 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). lemon rind. Put the second rack with the bread just below the middle of the oven. Let it rise again on a draft-free spot for another 45 minutes. Don't make it too dry.htm[11-Sep-11 02:38:21] . fluffy and not too sticky. Mix the dough with the currants. 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. try to make the almond paste yourself instead of the store bought crap. (NOTE: it is difficult to really specify. Mix thoroughly with the sugar.ca/~mec1995/recipes/breads/stolle. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular. brown sugar (you can use white sugar if you wish). don't worry about it). A bit thicker is okay but not thinner or the dough mixture will not rise properly. 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. The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. in grams. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. This recipe is for one large bread or two smaller ones.) Moisten the edges of the oval shaped dough with a bit of water or milk. Knead until the dough feels smooth. Then bake as stated above. Unless a real dough-kneader is used (like KitchenAid).) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. Bake with the top of the bread just below the middle of the oven (if possible. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. Use whatever amount you feel is right for your bread or about 1-inch diameter. mix the dough preferable by hand. if not. Almond Paste: Also an old family recipe. 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. Let it rest for about http://www. It is really easy. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. how much almond past to use. it is the only way to 'feel' the consistency of almond paste. 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. Mix the sifted flour with the salt. Mix it using your hand. and bake for another 10 minutes. Optional: (Instead of brushing with water and melted butter) before baking. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. A couple of minutes before the end of the baking time brush the top with water. Add more milk (or flour) as needed. and lemon rind in a large bowl. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds.
and by family tradition. by Tony van Roon http://www. 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.htm[11-Sep-11 02:38:21] .ca/~mec1995/recipes/breads/stolle. 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). Then start kneading it again with your hand until it is firm. Personally. use it to make Marzipain. Just add 1 spoon at a time until the paste is firm. However.sentex.Traditional family recipe.Weinacht Stolle (Christmas Bread) 10 minutes. if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste. so watch it! Give the sugar another 10 minutes to absorb the fluids. Don't make the mixture too wet with the lemon juice. If you have almond paste leftover. Back to Bread Recipes Copyright © 1975 . Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds. dry is good but not so dry that it crumbles and not stick together. This will happen faster than you think.
Arrange seam side down on prepared sheets. Brush with egg glaze. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. about 8 minutes. Make 3 diagonal slashes in loaves. Grease baking sheets and sprinkle with cornmeal. This gives the loaves a firm crust. turning to coat surface. Let rise until almost doubled in volume.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. Add remaining water. Divide into 12 pieces. Let rise at room temperature 8 hours.ca/~mec1995/recipes/breads/fr1-bred.sentex. Punchy dough down and knead on lightly floured surface until smooth. then drain it and put it in the oven with the bread to create steam. Bake 10 minutes. Return to greased bowl. 4 cups flour and salt and beat until smooth. about 2 minutes. Cool on racks before serving. about 45 minutes. Remove brick from water and place in oven. spacing 3 inches apart. Roll up jelly roll fashion. starting at one long side.) Grease large bowl and add dough. Punch dough down and knead on lightly floured surface until smooth. Back to Bread Recipes Menu Copyright ©1998. stir to dissolve. about 2 minutes. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky. Tony van Roon http://www. Cover with damp towel." 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. Pinch seams to seal. about 2 hours. Let stand 5 minutes. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom. (Dough can also be mixed and kneaded by hand. Preheat oven to 475°F.htm[11-Sep-11 02:38:25] . Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. about 3 minutes. Mix until smooth and elastic. adding more flour if necessary. Pat each into 4x7-inch rectangle. about 35 minutes. turning to coat entire surface.
about 8 to 10 minutes. When done. In a large mixing bowl. mixing well after each addition.sentex. 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. Add 1/2 teaspoon of honey and stir. until doubled in bulk (about 1 hour). then knead each piece well until all the air bubbles have been worked out. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). Add the foaming yeast mixture. greased bowl. tapering at the ends. Bake for about 40 to 45 minutes for crusty loaves. golden brown crust. kneading them right into the dough. Before putting the loaves in the oven. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. and beat in 2 cups of the flour. Turn out onto a lightly floured board. cool on wire racks. add 1/2 cup of the drained raisins to each of the balls. Cover with a piece of butter wax paper. Cover mixture and let stand for a few minutes. Cover lightly with a towel and set aside in a warm place. pour in 1-1/2 cups of tepid water. Knead well.htm[11-Sep-11 02:38:28] . Cover and set aside until it foams and doubles in volume. Before shaping the loaves. Shape the dough into a ball and place in a warm. then add the honey and salt.ca/~mec1995/recipes/breads/raisin-1. 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. Add more flour until a stiff dough is formed. Back to Bread Recipes http://www. Preheat oven to 350 °F. Now shape into 2 long loaves. until the dough is smooth and elastic. slash each one diagonally 1/4 inch deep about 2 inches apart.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water.
salt.htm[11-Sep-11 02:40:35] . Sift the flour. oven.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F.sentex. baking powder and cornmeal together. 450 °F.ca/~mec1995/recipes/breads/corn9. Beat-up very quickly and bake in a large buttered pan in a very hot. Return to Bread Recipes Menu http://www. Add melted butter and milk. Mix sugar with beaten eggs.
until golden brown. Tony van Roon http://www. if desired.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. Pour into a greased and floured loaf pan. Fold in the nuts. Bake for 1 hour at 325°F. and eggs. Stir the flour and sugar together and mix with the bananas. Serve cold with cream cheese.sentex. oil. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs.htm[11-Sep-11 02:40:40] . Back to Bread Recipes Menu Copyright ©1998. lightly beaten cup walnuts (optional) Mash the bananas with a fork.ca/~mec1995/recipes/breads/fiddles.
cut the roll into 1-1/2 inch rounds. roll out until it is just under the size of a cookie sheet. Now spread the filling over the rectangular piece of dough and evenly spread the filling. 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]. Brush with butter again. Method for the Filling: 1) In a large skillet. With a sharp knife. then place on a cookie sheet.sentex. While stirring continually allow it to brown just slightly. Let cool before using. Now taking the first strip.Gatah. Cover and let rise for about 90 minutes. and then fold again. Let the dough rise covered for about 30 minutes. 3) Add warmed milk. Press down on rounds and flatten to about 3/4 inch. 2) In a large bowl.25 minutes or until just golden brown. Fold dough from top to center. Add sugars. Mix in well. mix together eggs and 3/4 cup sugar. Brush the tops with melted butter and sprinkle with sesame seeds. then from the bottom to center. orange zest and raisins. Take off heat and let cool for about 5 minutes. If dough is sticky.html[11-Sep-11 02:40:49] . Return to Bread Recipes http://www. melt the butter and then add the flour. 5) Roll up the filling covered dough from the bottom like a jelly roll. Armenian Sweet Rolls Gatah. divide evenly into six balls. top to center and bottom to center. Bake in a 325 degree oven for 20 . 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. lubricate hands with a little butter or oil. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl.ca/~mec1995/recipes/breads/gatah. yeast and butter. cinnamon. Roll out each ball fairly thin and brush with melted butter. walnuts. Place aside and repeat with all six balls. 4) To this mixture add flour and knead the dough. When dough is smooth.