Bread 500 by - HTML preview

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Title: WHOLE WHEAT ORANGE ANISE BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 2 tb Orange zest 2 1/4 c Whole wheat flour 1 1/2 ts Anise
1 tb Dry milk 1/2 c Orange juice 1 ts Salt 1/2 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: WHOLE WHEAT PEANUT SESAME - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

 

XKGR41A Don Fifield 1/4 c Peanut butter (2 oz)

2 1/4 c Whole wheat flour 2 tb Sesame seeds 1 tb Dry milk 1 c Water 1 ts Salt 1 ts Dry yeast 1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: WHOLE WHEAT YOGURT BREAD - PAN-1 Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Sugar 2 1/4 c Whole wheat flour 2 tb Sesame seeds 1 tb Dry milk 1/2 c Yogurt (4 1/2 oz) 1 ts Salt 1/2 c Water 1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: PIZZA - PAN-1 Categories: Breadmaker, Breads Servings: 1

 

XKGR41A Don Fifield 1 ts Dry yeast

 

2 1/4 c Bread flour TOPPINGS:

 

1 ts Salt 2/3 c Pizza sauce (10 oz) 1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz) 3/4 c Water Garnishes of your choice

1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown.

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Title: WHOLE WHEAT BAGELS - PAN-1 Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 2/3 c Water
1 1/8 c Whole wheat flour (5 1/4 oz) 1 1/2 ts Dry yeast
1 1/8 c Bread flour (5 1/4 oz) TOPPINGS: 1 ts Salt 3/4 tb Poppy seed (optional) 1 tb Butter 3/4 tb Sesame seeds (optional) 2 tb Molasses
1. Place first 4 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered bowl in refrigerator for
20 minutes. 3. Divide the dough into 6 equal portions. Roll each portion on a lightly floured surface into a log, approximately 3/4 inch thick and 8 inches long, using the palm of your hand. 4. Seal the ends together tightly to make a ring with a 1 1/2 to 2 inch hole in the center. 5.Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 minutes .
6. Bring 1 gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4 or 5 bagels at a time for 7 minutes, turning once. Drain well. 8. Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30 minutes until golden brown, turning them over after half the baking time.

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Title: WHOLE WHEAT SOFT PRETZELS - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 5/8 c Water (5 fl.oz)
1 1/8 c Whole wheat flour (5 1/4 oz) 1 ts Dry yeast
1 1/8 c Bread flour (5 1/4 oz) TOPPINGS:
1 tb Dry milk 1 Egg; beaten
1/2 ts Salt 3/4 tb Black sesame seeds(optional) 1 tb Shortening 1/4 c Coarse salt (optional) 2 tb Molasses

1. Place first 5 ingredients inside the bread pan. Add molasses and water. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 3 hours and 15 minutes later) 2. Divide the dough into 8 equal portions. Roll each portion on a lightly floured surface into a ball. Cover with a plastic wrap and rest for 20 minutes. 3. Using the palm of the hand, roll each unit on a lightly floured surface into a rope of about 10 inches long. 4. Twist once where the dough overlaps. 5. Lift ends across to opposite edges. Tuck ends under. 6. Place on a greased baking pan. Spray water on top. Proof at 90 deg. for 30 to 50 minutes. 7. Brush with beaten egg. Add any desired toppings. 8. Bake in 375 deg. oven for 15 to 22 minutes.

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Title: WHOLE WHEAT PRUNE BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1/4 c Prunes (1 oz); chopped 2 1/4 c Whole wheat flour 1 tb Molasses
1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast
1 tb Butter

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show.

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Title: DANISH PASTRIES - PAN-1

Categories: Breadmaker, Breads Servings: 1

 

XKGR41A Don Fifield 1/2 c Water

 

1 3/4 c Bread flour (8 1/5 oz) 2 ts Dry yeast

3/4 c Cake Flour (3 1/2 oz) 1/2 c Butter or marg.; for folding 2 1/2 tb Dry milk -in the dough
3/4 ts Salt 1 Egg; beaten
3 1/2 tb Butter (1.4 oz) -for brushing on top

Fillings: 1/2 - 3/4 c apricot jam or marmalade 1/4 - 1/3 c canned fruit filling or preserves 1/2 - 3/4 c nut streusel 1/2 - 3/4 c cheese filling

1. Place first 5 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4. Roll out the dough on a lightly floured surface into a 10 x 10 1/2 inches rectangle. 5. Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7. Place the dough at right angles to the previous position in #5. Roll out into 10 x 10 1/2 inches. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll three times more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8. Roll out the dough into 10 x 10 1/2 inches. Cut into 6 squares. Roll each out into about 7 inch square. 9. Place the filling of your choice in the center of each square. Brush the four corners lightly with water to help them seal when pressed together. 10. Fold opposite corners over the center. Press down firmly to seal together. Then fold the other two corners over the center and press all four corners tightly together. 11. Place on greased baking pan. Spray water on top. 12. Proof, brush with beaten

egg and bake in 357 deg. oven for 10 to 15 minutes or until golden brown.
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Title: HARVEST ROUND BREAD (BREADMAKER) Categories: Breads, Breadmaker

 

Servings: 1

-RENEE SCOTT (DNTM47A) 1 ts Salt 1 c Whole wheat flour 1/2 c Carrots 1 tb Honey 3/4 c Milk

5/8 c Oatmeal 1/4 c Raisins 1 tb Molasses 1/4 c -water 1 pk Yeast 1/4 c Nuts 1 c White flour 3/16 c Margarine

NOTE: This recipe was resized; follow the directions for your B/M. Because I am still so new at this *P BB I wrote my note in the wrong place
so here goes again! My bread making is improving, thanks to *P and B M
Magic! I love the book. On a trip to New England I bought bread in a town
square, it was wonderful! Later I wrote the baker for the recipe and she
kindly sent it. I've only tried it once (I'm new to bread making). But now
I'd like to try it in my BM. (the directions follow for assembling
ingredients, etc. but since I want to make it in my BM, I'm not including
them.
Divide dough in two. Divide each half into 3 and make 3 ropes. Braid them
and make into a circle. Attach both ends,repeat with other half.

The bread was delicious and I would appreciate any help someone can give me. Until later, Renee N.C. San Diego

Formatted by Elaine Radis BGMB90B; JANUARY, '93
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Title: GAYE'S SOURDOUGH TIPS Categories: Breads, Breadmaker, Sourdough Servings: 1

 

From: Gaye Levy ** DTXT63A You will find that your sourdough breads will have more "tang" and will rise higher in the BM if you follow this procedure:

* Remove a cup )or more) of your starter from the fridge and bring to room temp.
* Feed with 1 cup flour and 1 cup (or slightly less) water
* Let the starter do its thing. It will become bubbly and foamy. Watch for its 'peak'. This usually occurs 8 to 10 hours after feeding. It is best to keep the starter warm (75 to 85 degrees). If it cold out, leave it in the oven with the light turned on!
* Make your bread during the peak...while the starter is VERY active.
* Dump the unused starter back into the mother pot. Following this method, you can even make sourdough in the b/m without yeast. Really!
*Variation: Separate your starter into two batches. Create a "beer" starter with one batch. You will feed this pot with flat beer and flour instead of water and flour. A very unique and delicious taste!
* To create your own sourdough recipe:
Substitute 7/8 cup start for 1 cup liquid
Reduce flour by 1/4 to 1/2 cup

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Title: FLOUR MEASURING HINT

 

Categories: Information, Breadmaker, Breads Servings: 1

 

Diana Lewis vgwn37a

All flour is presifted but it settles during shipment. A cup of flour scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4 ounces. To measure correctly fluff up flour in the bag or canister. Then sprinkle it lightly with a spopon into a measuring cup, scrape the excess off the top with a knife. From King Arthur flour

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Title: SWEDISH LIMPA BREAD

 

Categories: Breads, Breadmaker, Holiday Servings: 1

 

-Dottie Cross TMPJ72B 1 tb Butter

 

2 1/4 c Bread flour 1 tb Orange peel; chopped

1/4 c (1 oz.) rye flour 1 1/2 ts Caraway seeds 2 tb Brown sugar 1/2 ts Fennel seed 1 tb Dry milk 15/16 c (7-1/2 fl. oz.) water 1 ts Salt 1 ts Dry yeast

Combine ingredients in order according to your own bread machine instructions.
Hope you enjoy! It's delicious bread!
Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C
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Title: COTTAGE DILL BREAD FOR BREAD MACHINE Categories: Breads, Breadmaker

 

Servings: 8

 

-Electric Bread

--------------------------------REGULAR LOAF-------------------------------1/2 c Water 1 1/4 c Cottage cheese 2 c White bread flour 1/2 tb Dry onion 1 tb Dry milk 1/2 tb Dill seed 1 tb Sugar 1/2 tb Dill weed 1 ts Salt 1 ts Fast rise yeast; **OR** 1 tb Butter 2 ts -Active dry yeast

---------------------------------LARGE LOAF--------------------------------3/4 c Water 3/4 c Cottage cheese

3 c White bread flour 1 tb Dry onion 1 1/2 tb Dry milk 1 tb Dill seed
2 tb Sugar 1 tb Dill weed 1 1/2 ts Salt 2 ts Fast rise yeast; **OR** 1 1/2 tb Butter 3 ts -Active dry yeast

+++ servings are based on 8 for regular loaf and 12 for large loaf. Hints: Use small curd, lowfat cottage cheese. This recipe can be made with the regular or rapid bake cycles. Be sure to follow loading instructions for your particular bread machine.

-- from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO BOX 240888, Anchorage, Alaska 99524-0888 Courtesy of Hunter

Elliott
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Title: ZOJI'S HEARTY OATMEAL BREAD Categories: Breadmaker, Breads

 

Servings: 1

-S DUNLAP USN (RET) XRVR35A 2 2/3 c Bread flour 1 1/4 c Water 1/2 c "quick" oatmeal 1 1/2 tb Powdered milk 3 tb Vital gluten;

2 tb Brown sugar -(optional, but good) 3 tb Butter; (margerine) 1 pk Yeast

 

1 1/2 ts Salt

Bake on the "regular" cycle, and you'll get a truly fine and tasty "white" loaf that won't last very long. This is my contribution to your 1993....how about a few of your "bulletproof" favorites in return? Have the very finest of New Years....

Stan Dunlap
Formatted by Elaine Radis
Posted on P* JANUARY, 1993

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Title: CREAM CHEESE BREAD Categories: Breadmaker, Breads, Dairy Servings: 1

 

-PEGGY SEEVERS (PDMT15A) 3 tb Sugar 1/3 c Milk 1 ts Salt

1 c Cream cheese; (I cube mine) 3 c Bread flour 1/4 c Margarine; or butter 2 1/2 ts Yeast
1 Egg

Here is the recipe for Cream Cheese bread from DG book I

I cook this on the light crust setting and if you want to add choc chips, raisins or other dried fruits, use the setting for adding these at the beep.

Enjoy!
Formatted by Elaine Radis Posted on P* JANUARY, 1993

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Title: DEDE'S BUTTERMILK BREAD Categories: Breads, Breadmaker Servings: 1

1 1/8 c Buttermilk or 1 1/2 ts Salt
4 tb Dry buttermilk powder and 1 tb Butter or margarine
1 1/8 c Water 3 tb Honey
(for Welbilt/Dak machines 1/4 ts Baking soda* Add 2 T more buttermilk) 1 1/2 ts Red Star active dry yeast 3 c Bread flour

* Prodigy "research" has shown that if using powdered buttermilk we should omit the baking soda.

 

Place all ingredients in bread pan, select Light Crust setting, and pres Start. From Bread Machine Magic by Linda Rehberg and Lois Conway.

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Title: LISA'S CORNY BREAD Categories: Breads, Breadmaker Servings: 10

---------------------------LISA CRAWLEY TSPN00B--------------------------3 c Flour 1 1/2 ts Dry Yeast
1 tb Sugar 7/8 c Milk; warmed 1 ts Salt 1/4 c Water; plus enough for dough

1/2 c Yellow Cornmeal 1 1/2 tb Butter

 

Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN!

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Title: ANADAMA BREAD - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 1 tb Molasses 2 1/4 c Bread Flour 1 tb Olive oil 1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast

1/4 c Cornmeal (1/2 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.
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Title: BASIC WHITE BREAD - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 1 tb Butter (2/5 oz) 2 1/4 c Bread flour (10 1/2 oz) 2 tb Sugar (3/5 oz) 1 tb Dry milk (1/5 oz) 7/8 c Water (7 fl.oz) 1 ts Salt (1/5 oz) 1 ts Dry yeast (1/10 oz)

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: DOUBLE BRAN BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread Flour 1/3 c Bran flakes (1 oz) 1 tb Brown sugar 1/4 c Toasted bran (3/4 oz) 1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: CARROT-SPICE BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1/4 c Carrots (1 oz); grated 2 1/4 c Bread Flour 2 ts Allspice
1 tb Dry milk 1 tb Honey
1 ts Salt 3/4 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: CRACKED WHEAT-SUNFLOWER BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1/4 c Unsalted sunflower seeds 2 1/4 c Bread Flour -(1 oz)
1 tb Dry milk 1 tb Honey
1 ts Salt 1 c Water
1 tb Butter 1 ts Dry yeast

1/4 c Cracked wheat cereal (1 oz)
Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: HERB BREAD - PAN-1 Categories: Breadmaker, Breads Servings: 1

XKGR41A Don Fifield 2 tb Parsley
2 1/4 c Bread Flour 1 tb Caraway seeds 2 tb Sugar 1 tb Dill
1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast 1 tb Butter

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: MILK BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread Flour 15/16 c Milk (7 1/2 fl.oz) 2 tb Sugar 1 ts Dry yeast 1 ts Salt

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: MULTGRAIN BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread Flour 1 ts Cornmeal
2 tb Whole wheat flour 1 tb Cracked wheat cereal 2 tb Soy flour 2 tb Bran flakes 2 tb Triticale flour * 1 ts Flax seeds 1 ts Millet flour 1 tb Honey
1 tb Dry milk 1 c Water
1 ts Salt 1 ts Dry yeast

* IF TRITICALE FLOUR IS UNAVAILABLE, USE: 1 tb ALL-PURPOSE FLOUR AND 1 tb RYE FLOUR.

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: OATMEAL-APPLESAUCE BREAD - PAN-1 Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1/4 c Oatmeal (4/5 oz) 2 1/4 c Bread flour 1/4 c Applesauce (2 1/10 oz) 1 tb Sugar 1/2 ts Cinnamon 1 tb Dry milk 5/8 c Water (5 fl.oz) 1 ts Salt 1 ts Dry yeast 1 tb Butter

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: ORANGE BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread flour 1 tb Orange zest; chopped 1 ts Sugar 7/16 c Orange juice (3 1/2 fl.oz) 1 tb Dry milk 1/2 c Water
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: EGG BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread Flour 1 sm Egg
1 tb Sugar 3/4 c Milk; or enough to make 1 ts Sugar -16/16 c with the whole egg 1 tb Dry milk 1 ts Dry yeast
1 ts Salt

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: FRUIT NUT BRAN BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1/4 c Bran flakes (4/5 oz) 2 1/4 c Bread Flour 3 tb Toasted bran 2 tb Brown sugar 1/4 c Sliced almonds (4/5 oz) 1 tb Dry milk 1/4 c Dried fruit bits (1 2/5 oz) 1 ts Salt 1 c Water
1 tb Butter 1 ts Dry yeast
Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Select BAKE (LIGHT) mode. Press start.

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Title: CHEESE & PEPPERONI BREAD - PAN-1 Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 2 ts Parmesan cheese, grated 2 1/4 c Bread flour 1/2 ts Garlic powder 1 tb Sugar 1/2 ts Onion powder 1 tb Dry milk 1/4 ts Oregano
1 ts Salt 1 ts Olive oil

1/4 c Pepperoni (1 oz); chopped 3/4 c Water
1/4 c Provolone cheese (1 1/5 oz); 1 ts Dry yeast
-chopped

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: POPPY SEED-LEMON BREAD - PAN-1 Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter 2 1/4 c Bread flour 2 tb Poppy seeds 1 tb Sugar 1 tb Lemon peel 1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: PUMPERNICKEL BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread flour 3 tb Cornmeal
1/4 c Rye flour (1 oz) 2 tb Cocoa
1/4 c Whole wheat flour(1 1/3 oz) 2 tb Molasses

1 tb Dry milk 15/16 c Water (7 1/2 fl.oz) 1 ts Salt 1 ts Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: PUMNPKIN BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread flour 1/4 c Pumpkin; cooked and mashed 1 tb Sugar -(1 4/5 oz) 1 tb Dry milk 3/4 c Water
1 ts Salt 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: RAISIN BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 tb Butter
2 1/4 c Bread flour 1/4 c Raisins (1 1/2 oz) 1 tb Sugar 1/2 tb Cinnamon (optional) 1 tb Dry milk 7/8 c Water
1 ts Salt 1 ts Dry yeast

Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Select BAKE (LIGHT) mode. Press start.

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Title: RYE BREAD - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

 

XKGR41A Don Fifield 1 ts Salt

 

2 1/4 c Bread flour 1 tb Butter

1/4 c Rye flour (1 oz) 1 c Water
2 tb Sugar 1 ts Dry yeast
1 tb Dry milk

Timer may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: SPICY CHEESE LOAF - PAN-1

 

Categories: Breadmaker, Breads

 

Servings: 1

XKGR41A Don Fifield 1 ts Dry mustard 2 1/4 c Bread flour 1/4 ts Black pepper 2 tb Sugar 1/2 c Cheddar cheese; shredded 1 tb Dry milk 1 tb Worcestershire sauce 1 ts Salt 7/8 c Water
1 tb Butter 1 ts Dry yeast

Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. Press start.

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Title: NO-FAT BAGELS FOR BREADMACHINE Categories: Breadmaker, Breads, Low-cal, Jewish Servings: 6

 

-Judy Garnett pjxg05a 3 c Flour 1 pk Yeast 1 Egg white 3/4 c -Warm water; 110 deg 1 1/2 -water

Place yeast and flour to bread pan of machine. Add egg white and warm water. Program for Manual, White Bread and press start. Allow bread to knead two times and then remove from pan.

Shaping Bagels: Divide dough into 12 portions. Roll each piece into a smooth ball. Punch a hole in center of dough and shape like a bagel. Cover and let rise 20 minutes.

In a large pot, bring 1 gal of water to a boil. Add 3 bagels at a time and simmer for 5 minutes turning once. Drain. Beat egg white and water together lightly. Brush bagles with egg white and water glaze. For variety sprinkle with onion or garlic bits or sesame or poppy seeds/ Bake in preheated 375 deg oven 30 mins. or until brown. Makes 6.

Adapted from: No Salt No Sugar No Fat Cookbook.
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Title: BAGELS (BREADMAKER) Categories: Breads, Breadmaker, Jewish Servings: 12

----------------------------------SMALL (8---------------------------------2/3 c Water 2/3 c Whole wheat flour 1 tb Honey 1 1/3 c Bread flour 1 ts Salt 1 ts Yeast

---------------------------------MEDIUM (12--------------------------------1 c Water 1 c Whole wheat flour 1 1/2 tb Honey 2 c Bread flour 1 1/2 ts Salt 1 1/2 ts Yeast

---------------------------------LARGE (16--------------------------------1 1/3 c Water 1 1/3 c Whole wheat flour 2 tb Honey 2 2/3 c Bread flour 2 ts Salt 2 1/2 ts Yeast

Set for dough cycle.Let the machine knead the dough once, and then let the dough rise for only 20 minutes in the machine. Even if your cycle runs longer, simply remove dough after 20 minutes and turn off the machine. Divide the dough into the appropriate number of pieces. Each piece should be rolled into a rope and made into a circle, pressing the ends together. You may find it necessary to wet one end slightly to help seal the ends together. Place these on a well greased baking sheet, cover and let rise only 15 to 20 minutes. Meanwhile, bring to a slight boil in a "nonaluminum pan", (Donna German uses a cast iron frying pan) about 2 inches of water. Carefully lower about 3 or 4 bagels at a time into the water, cooking for about 30 seconds on each side. Remove bagels, drain on a towel, sprinkle with poppy seeds, sesame seeds or dried onion bits if desired and place on the greased baking sheet. Bake in a preheated 550 degree oven for 8 minutes. This recipe is from Donna German's first Breadmachine Cookbook, pages 160- 161.

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Title: ANNE AND BILL'S APPLE OATMEAL BREAD WITH RAIS

Categories: Breadmaker, Breads Servings: 1

1/2 c Old fashioned rolled oats 1 1/2 tb Nonfat dry milk powder
5/8 c Water 1 1/2 tb Applesauce*
1/2 c Unsweetened applesauce 1/3 c Raisins
2 3/4 c Bread flour 1 ts Ground cinnamon 1 1/2 ts Salt 1 1/2 ts Yeast*
2 tb Brown sugar

Place in bread pan. Select light crust setting. *Welbilt/Dak 1 1/2 pound machines take 2 teaspoons. Recipe calls for 1 1/2 T butter...I use applesauce. Hold back some water to begin with. Did not use raisin setting. Flavor outstanding. Very moist, but not soggy.

1 1/2 lb. loaf - Bread Machine Magic
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Title: OLD-FASHIONED WHEAT BREAD

 

Categories: Breadmaker, Breads

Servings: 1
---------------------------------BETH LANE--------------------------------

-------------------------------ONE POUND LOAF------------------------------3/4 c Water 1/3 c Whole Wheat Flour 1 1/2 tb Canola Oil 2 tb Powdered Milk 1 1/2 tb Maple Syrup 1 ts Fine Sea Salt 1 2/3 c Unbleached All-Purpose Flour 1 1/2 ts Active Dry Yeast

Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the quivalent setting for your machine. Push Start.

Recipe from The Breadman's Healthy Bread Book by George Burnett.
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Title: POTATO KUGEL BREAD

 

Categories: Breadmaker, Breads

Servings: 6
---------------------------WENDY CERACCHE DBCP84B--------------------------

----------------------------MAKES A MEDIUM LOAF---------------------------3/4 c Mashed Potatoes * 1 tb Sugar
3/4 c Potato Water 3 c Bread Flour

2 1/4 tb Vegetable Oil 1 1/2 ts Yeast

 

3/4 ts Salt 2 ts Wheat Germ

* Mashed Potatoes = Use boiled or instant, but add minced onion, parmesan cheese and horseradish. The dough is very liquid and the bread will not rise very high but it makes a chewy bread similar in texture to a knish or a potato kugel.

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Title: Quick Sourdough Bread

 

Categories: Breadmaker, Breads

 

Servings: 12

 

2 1/4 c Bread Flour 1/2 c Dairy sour cream

1 tb Wheat Germ 1 tb Vinegar 1 1/2 ts Sugar 1/2 Egg white
1 ts Salt 1/2 tb Water 1/4 ts Ginger 1 ts Poppy seed 1/2 c Water 2 ts Yeast

Load as directed for your bread machine.
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Title: Wonder Bread--Golden Egg Bread Categories: Breadmaker, Breads

 

Servings: 12

2 1/2 ts Yeast 2 Eggs 3 c Bread flour 6 tb Vegetable oil
1 1/2 ts Salt 3/4 c Water 4 tb Sugar

Load according to your machine's directions. Bake on light.
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Title: Lemon Poppy Seed Bread Categories: Breadmaker, Breads Servings: 12

 

3/4 c Water 2 tb Honey

 

3 c Bread flour 1/2 c Almonds, toasted & sliced

1 1/2 tb Dry milk 1 tb Lemon peel 1 ts Salt 3 tb Poppy seeds
1 1/2 tb Butter 2 ts Lemon extract 3/4 c Lemon Yogurt 2 ts Yeast

You can also use sour cream instead of the yogurt for a bit of a different taste. Load as directed for your bread machine.

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Title: Walnut-Onion Herb Bread

 

Categories: Breads, Breadmaker

 

Servings: 8

1 1/4 tb Active dry yeast 1/4 c Chopped fresh dill 2 tb Sugar Or
1 c Warm water (105-115) 1 1/2 tb Dried dill 1 c Warm milk (105-115) 4 1/2 c Flour
1 Egg 1/3 c Minced white onion 2 ts Salt 2/3 c Coarsely chopped walnuts 2 tb Walnut oil or unsalted buttr

*This recipe is for making bread in a casserole dish with no kneading. To make it in a bread machine cut liquid and flour in half. In a small bowl, sprinkle the yeast and a pinch of sugar over the warm water. Stir to dissolve and let stand until foamy, about 10 minutes. In a large bowl, combine the mild, remaining sugar, egg, salt, oil or butter, dill and 1 1/2 cups flour. Beat with a wisk or heavy duty mixer until smooth. Add the yeast mixture and remaining flour 1/2 cup at a time, beating vigorously about 2 minutes. Batter will be sticky. Cover with plastic wrap and let rise in a warm area until doubled in bulk, about 1 hour. Sprinkle the onion and walnuts over the top of the batter and stir down, beating vigorously to evenly distribute. Turn into a well greased 3-quart casserole or souffle dish, 9-inch springform pan, or 9-inch kugel of tube mold. Cover loosley with plastic wrap and let rise in a warm area until doubled in bulk, about 30 minutes. Preheat the oven to 375 degrees. Bake in the center of the oven until the top is crusty brown, hollow when tapped and a cake tester inserted into the center comes out clean, about 45-50 minutes. Run a sharp knife around the sides of the pan and turn out of the pan onto a rack to cool right side up. Variation: add 4 ounces mozzarella cheese, cut into cubes. *For Bread machine, dump in all ingredinets and push start.

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Title: SAUCY APPLE BREAD * ElecBr-1 Categories: Breadmaker, Breads, Apples Servings: 1

 

--------------------------------1 POUND LOAF-------------------------------

 

-Marie Frainier *DGCP02C* 2 1/2 tb Honey

1/2 c Apple cider 1/3 ts Vanilla extract 1 1/3 c White bread flour 2 1/2 tb Unchopped walnuts
3/4 c Plus (see Below) 2 1/2 tb Beaten egg
1 tb Wheat flour 1/3 c Unsweetened applesauce 1 ts Salt 1/3 c Unpeeled granny smith apples 2 1/2 tb Plain yogurt 1 1/4 ts Yeast (active dry)

*** core and dice unpeeled apple.
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Title: APPLE OAT BREAD * ElecBr-1 Categories: Breadmaker, Breads, Apples Servings: 1

 

--------------------------------1 POUND LOAF-------------------------------

 

-Marie Frainier *DGCP02C* 1 tb Concentrated apple juice

1/2 c Water 2 ts Lemon juice 1 1/3 c White bread flour 1 tb Honey
2/3 c Wheat flour 2 tb Yogurt
2 ts Dry milk 2 ts Molasses
1 ts Salt 1/4 c Oats
2 ts Butter 2 ts Yeast (active dry)
1/2 c Canned/chopped apples

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Title: WHOLE WHEAT SUNFLOWER BREAD Categories: Breadmaker, Breads, Bmm Servings: 1

1 pound loaf 1 ts Salt
1/3 c Old fash rolled oats 1 tb Applesauce 5/8 c Buttermilk 1 tb Brown sugar

1 Egg Grated rind 1 orange
1 c Whole wheat flour 1/4 c Sunflower seeds
1 c Bread flour 1/4 ts Baking soda
2 ts Wheat gream 3 ts Yeast

Crust light. Bake.

 

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---------- Recipe via Meal-Master (tm) v7.05 Title: BASIC WHITE BREAD

 

Categories: Breadmaker, Breads, Pam vkbb14a, Bmm Servings: 1

--1 1/2 pound loaf 1 1/2 ts Salt
1/2 c Water 1 1/2 tb Butter/marg/applesauce 5/8 c Milk 3 tb Sugar

3 c Bread flour 1 1/2 ts Yeast

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Title: EGG BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 1/2 pound loaf 1 1/2 ts Salt
3/4 c Milk 3 tb Applesauce 2 Eggs 1/4 c Sugar
3 c Bread flour 1 1/2 ts Yeast

Crust light.
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Title: BASIC WHOLE WHEAT

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 pound loaf 1 c Bread flour 1/4 c Water 1 ts Salt
3/8 c Milk 1 tb Applesauce (oil)

1 Egg 1 tb Honey

 

1 c Whole wheat flour 2 ts Yeast

Crust light Bake.
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Title: SAN DIEGO SUNSHINE

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

 

1 pound loaf 1 1/2 tb Applesauce (butter) 3/4 c Water 1 tb Brown sugar 1 1/3 c Bread flour 1 tb Honey

 

2/3 c Whole wheat flour Grated rind of 1 orange 1 ts Salt 1 1/2 ts Yeast

Crust: light. Bake.
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Title: Luscious Luau Bread

 

Categories: Breadmaker, Breads

 

Servings: 1

 

3/4 c Water** 2 tb Shredded carrots 1 tb Dry milk** 1/4 c Flaked, shredded coconut 1 tb Butter (cut up) 1/2 c Crushed pineapple

2 1/3 c Bread flour 1/3 c Chopped macadamia nuts 1/2 ts Salt 2 ts Yeast
1 1/2 tb Brown sugar ***1/2 t cinnamon if desired

Drain the pineapple well. Juice may be substituted for up to 2/3 of the water. ** May use regular milk for water and powdered milk. Put all ingredients into pan. Select light crust, sweet bread. Start Marie Frainier/dgcp02c Formatted by Dell Pagano/njmg38b

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Title: LINDA'S EASY POTATO BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 1/2 pound loaf 1 1/2 ts Salt
1/4 c Instant potato flakes 1 1/2 tb Applesauce (butter) 3/4 c Milk 1 1/2 tb Sugar
3/8 c Water 2 ts Yeast

3 c Bread flour

 

crust light.

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Title: MIDNIGHT-SUN BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

 

1 1/2 pound loaf 2 tb Honey

 

1 1/8 c Buttermilk Grated rind 1 small orange

3 c Bread flour 1 1/2 ts Caraway seeds 1 1/2 ts Salt 1/2 c Raisins
2 tb Applesauce (butter) 2 ts Yeast

Bake Light
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Title: ENGLISH TOASTING BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 1/2 pound loaf 2 ts Sugar
3/4 c Milk 1/4 ts Baking soda 3/8 c Water 2 ts Yeast

3 c Bread flour Cornmeal

 

1 ts Salt

 

This si a special bread, coated with cornmeal, so it needs to be baked in a loaf pan in the oven. Heavenly with orange marmalade.

 

Put all ing. in b/m except cornmeal. Dough setting.

 

When machine beeps, remove bread pan & turn out dough onto floured countertop.

Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with cornmeal. Place dough into prepared loaf pan. With your hands, carefully press it evenly into pan. Sprinkle the top with cornmeal. Cover and let rise in a warm oven for 20 to 30 min or until dough almost reaches top of pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then turn off) Preheat oven to 400F & bake 25 min. Cool.

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Title: TANGY BUTTERMILK CHEESE BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1

 

1/2 pound loaf 1 1/2 tb Sugar

 

1 1/8 c Buttermilk 3/4 c Grated extra-sharp cheese 3 c Bread flour 1 1/2 ts Yeast

 

1 1/2 ts Salt

Use extra sharp cheese. Bake light.
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Title: BMM HERB BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

 

1 1/2 pound loaf 1 1/2 tb Sugar

 

3 tb Applesauce (butter) 1/2 ts Dried dill

1/2 c Chopped onion 1/2 ts Dried basil 1 c Milk 1/2 ts Dried rosemary 3 c Bread flour 1 1/2 ts Yeast

1 1/2 ts Salt

 

Place all ingred. including onion mix in pan. select light crust & press start.

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Title: ANITA'S ITALIAN HERB BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 1/2 pound loaf 1 tb Sugar
1 1/8 c Buttermilk 1/2 c Parmesan cheese 3 c Bread flour 1/4 ts Dried basil

1 1/2 ts Salt 1/4 ts Dried oregano 1 1/2 tb Applesauce (oil) 1 1/2 ts Yeast

Crust light. Bake.
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Title: HEAVENLY WHOLE WHEAT BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

 

1 pound loaf 3 tb Applesauce (butter) 3/4 c Water 1 tb Sugar

 

1 1/3 c Whole wheat flour 3 tb Instant Potato flakes 2/3 c Bread flour 1 1/2 ts Yeast

 

1 ts Salt

Good!! Crust: light. Bake.
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Title: DEBBIE'S HONEY WHOLE WHEAT BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1

 

1 pound loaf 2 ts Applesauce 3/4 c Milk 3 tb Honey 2 c Whole wheat flour 2 ts Yeast 1/2 ts Salt

Crust light. Bake.
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Title: MADELEINE'S NEIGHBORLY BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 pound loaf 1/4 c Plain mashed potato* 3/8 c Milk 1 ts Salt
1/4 c Potato water 1 tb Applesauce (butter)

1 1/3 c Whole wheat flour 1 tb Honey

 

2/3 c Bread flour 2 ts Yeast

Crust light.
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Title: APPLE-BUTTER WHEAT BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 pound loaf 1 ts Salt
5/8 c Water 1 tb Applesauce (butter) 1 c Allpurpose flour 3 tb Apple butter 1 c Whole wheat flour 1 1/2 ts Yeast

Crust light. Bake.
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Title: DAILY BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm

 

Servings: 1

1 pound loaf 1 ts Salt
3 tb Millers bran 1 tb Applesauce 1/4 c Milk 3 tb Honey
3/8 c Water 1/4 c Sunflower seeds

1 Egg 2 ts Yeast

 

2 c Whole wheat flour

Crust: light. Bake.
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Title: SHREDDED-WHEAT BREAD

 

Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1

 

1 pound loaf 1 tb Applesauce 1 Large shredded-wheat biscuit 1 1/2 tb Brown sugar

7/8 c Water 1 1/2 tb Honey 2 c Whole wheat flour 2 ts Yeast 1 ts Salt

Crust light. Bake.
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Title: MOM'S BREAD ROLLS FOR THE BM

 

Categories: Breads, Breadmaker

 

Servings: 24

* JAN CARGILL ** VHPK03A 1/2 tb Salt
2/3 c Milk 1 tb Shortening
2/3 c Water 1 pk Yeast or 1 env. dry yeast 1 1/3 tb Sugar 3 c Flour

Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups) only enough so you can knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl

and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. .Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont

The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only.

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Title: Herman Starter

 

Categories: Breads, Breadmaker

 

Servings: 1

 

-------------------------------I.E.S.JJGF65A------------------------------2 tb Or 2 envelopes active dry 1 c Sugar

 

Yeast 2 c All purpose white flour 1/4 c Warm water 2 c Milk (see note)

DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth). With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so Herman can breathe. Let stand in a warm draft free place overnight.

DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool.

DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24 hours.
DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon.
DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup flour.
THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings. After feeding, wait 24 hours before using the renewed starter.
DAILY stirring helps keep yeast mold from forming.
Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter. It is, however, a safer course for busy cooks with fast growing starters. Herman also is freezer-friendly and may be kept on ice between baking impulses if you get bored.
NOTE: If desired,substitute buttermilk for milk in starter for more flavor and less fat. If more starter is needed, additions may be doubled when 2 or more cups of starter are used.....

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Title: BREAD FAT SUBSTITUTE - APPLESAUCE Categories: Tips, Breads, Apples, Breadmaker Servings: 1

 

-LINDA CALDWELL KKPD13B

Try substituting unsweetened applesauce for the fats called for in your bread recipes. This even works with chocolate cake! Many can't tell any difference in taste and the pectin in the applesauce keeps the bread moist longer. I buy the small Motts individual containers so I don't have a large jar going bad in the fridge. I've read that you can use up to one tablespoon of applesauce per cup of flour. If you do make this substitution hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back in a tsp. at a time during the kneading cycle.

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Title: Hawaiin sweet bread

 

Categories: Breads, Breadmaker

 

Servings: 1

3 ts Dry yeast 1/4 ts Lemon extract
5 tb Sugar 1/4 ts Vanilla extract
3 c Bread flour 2 Eggs
3/4 ts Salt 4 tb Butter
2 tb Dry milk 1 c Warm water
2 tb Instant potato flakes

This is from "Great Bread Machine Recipes" by Norman A. Garrett.
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Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1

 

Categories: Information, Breads

 

Servings: 1

 

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS The following information comes from King Arthur Flour "A Short Course in Cooking With & Keeping the Elusive Wild Yeast".

What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state."

"If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)"

Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons."

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Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2 Categories: Information, Breads

Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (Continued) How to Feed & Care for Your Sourdough Starter:

"Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did."

"When you receive your starter, refrigerate it if you don't intend to feed it immediately (at any rate, starter should be fed as soon as possible after you receive it). To feed it for the first time, snip off a corner of the plastic bag and squeeze the starter into a glass or ceramic bowl (not metal). Stir in 3 cups of lukewarm water (what feels comfortable on your wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well blended and the consistency of pancake batter. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you put it in the refrigerator. Ordinarily you would feed your starter when you remove some to bake with it. A good rule of thumb is to replenish it every two weeks or so, preferably because you made a wonderful loaf of sourdough bread, a stack of pancakes or a delicious sourdough cake." (This previous paragraph is for those people who have ordered King Arthur's Sourdough Starter from their catalog.)

"During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol."

"When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process."

(Continued)

 

~---06/30 08:58 pm LORELI Loafing and Laughing in OcL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY

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Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3 Categories: Information, Breads

Servings: 1
-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) Storing Your Starter:

"Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work."

"Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking:

"With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again."

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Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4

 

Categories: Information, Breads

 

Servings: 1

 

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

(CONTINUED) TROUGLESHOOTING
Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator."

Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)."

Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it."

Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it."

Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again."

"The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal."

"Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible." (Continued)

~---06/30 09:00 pm LORELI Loafing and Laughing in OcL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY

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Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5

 

Categories: Information, Breads

 

Servings: 1

 

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

(CONTINUED) "In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes (which you'll find ...in our "King Arthur

Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over (groan):
"If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure."

Starter Variations: "Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities. *Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour.

*For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread.

*Substitute buttermilk for tap water.
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Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS Categories: Information, Breads

 

Servings: 1

 

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

"One of the most frequently asked questions of us here at King Arthur Flour is, 'What is gluten?' Gluten is an element of the wheat berry that contains two special proteins, gluten in and gliadin. When you are making bread, and you add liquid to the flour, you get these two proteins in business. They start to interact and form a web which traps the carbon dioxide that the yeast is giving off. This web is developed during the kneading process. Wheat is the only grain which contains gluten."

"To use gluten, we have found that adding a tablespoon for each cup of flour called for in the recipe will increase the rise in the bread from 25% to 30%. The proper way to measure the gluten is to put 1 tablespoon of the gluten in your measuring cup and then spoon the flour into the cup on top of the gluten. Level off the flour with the back of a knife."

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Title: KING ARTHUR FLOUR - BAKING TIPS Categories: Information, Breads

 

Servings: 1

 

-DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS

1. Yeast Proofing: To "proof" yeast, first dissolve the sugar (about 1 Tbsp. for each 2 cups liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. Wait several minutes for it to dissolve and begin to "work", or develop tiny bubbles. If it doesn't show signs of life, discard it and try another batch. Because yeast doesn't like salt, add it after the yeast is "proofed".

2. A Better Measure: Because flour settles and compacts in storage, fluff it up before you measure. Then, gently sprinkle it into your measuring cup and scrape
the excess off with the back of a knife. This will
insure a 4 oz. cup of flour rather than the 5 oz. you
would have if you scooped it out with your cup. 3. Rest When You "Knead"

It!: After 3 or 4 minutes of
kneading dough, let it rest for a few minutes. The
rest relaxes the dough and makes the remaining kneading
easier.

4. Liquid Assets: Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt, or sour cream. It can add a whole new flavor and improve nutrition.

5. Sweeteners: Even though you don't need it when making
bread, a little sugar can bring out flavor, just as
salt can. For added moisture, try honey, maple syrup,
or regular or dark unsulphured molasses.

6. Oil for Longevity: If you don't mind a few extra
calories (12 to 15) per slice (a slice of bread without
fat has only 60 to 65 calories!), add a couple of
tablespoons of butter or vegetable oil to your dough,
and your bread will stay fresher for a longer period. 7. Storing King

Arthur Flour: If you use your flour
fairly quickly, store it in a cool, dry cupboard and
stick a couple of bay leaves in the bag to discourage
any visitors. If you use your flour more slowly,
especially your whole wheat, put it in a lock-type
plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing

and Laughing in Ocala,L

 

FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY

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Title: OAT-WHEAT BAGEL BREAD Categories: Breadmaker, Breads Servings: 1

1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1
1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2
1 1/2 c Oat flour 1 3 tb Honey - 2
1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz

1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots, millet and/or sunflower seeds. 18/6/93

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Title: ANOTHER SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1

 

Kyllikki Fuller

Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there. This was the sourest sourdough I'd ever eaten but it was to die for. from Kylli

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Title: BASIC SOURDOUGH STARTER (WITH POTATO) Categories: Breads, Sourdough, Starter

 

Servings: 1

 

-NFXS18B 1/2 tb Active dry yeast Lg baking potato peeled,cube 1 ts Sugar

 

1 c White flour

Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate.

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Title: WHOLE-WHEAT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1

 

NFXS18B 1 ts Active dry yeast 1 1/2 c Whole wheat flour 1 1/2 x Lukewarm water

In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour.

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Title: YOGHURT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1

 

NFXS18B 2 tb Natural plain yoghurt 1 c Low fat milk 1 c White flour

Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water.

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Title: BASIC SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1

 

NFXS18B 3/4 c Milk 1 ts Active dry yeast 1 c Flour * 1/4 c Warm water

Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume

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Title: SOURDOUGH RYE STARTER

 

Categories: Breads, Sourdough, Starter

 

Servings: 1

NFXS18B 1 1/2 c Lukewarm water
2 c Rye flour Onion slice optional
1 tb Yeast

In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one.

~----Gaye aka Noodnick09/29 10:18 pm...

 

FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM TO: ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO!

 

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Title: ALASKA SOUREST DOUGH Categories: Starter, Sourdough, Breads Servings: 2

1 pk Yeast 1 tb Vinegar 2 1/4 c Warm water 1 ts Salt
2 tb Sugar 2 c Bread flour

1

Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour.

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Title: CARAWAY RYE *** XXMX58B Categories: Breads, Breadmaker, Jewish Servings: 1

1 c Flour; better for bread flo 1 tb Caraway seeds 1 c Flour; all purpose 1 tb Butter 1/2 c Rye flour 1 c Warm water 3/4 ts Salt 1 1/4 ts Yeast

Add in the order required for your BM It is on the sweet side. Re- ally our favorite. FROM: JOYCE ALENSKIS (XMXX58B)

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Title: Pizza

 

Categories: Breadmaker, Breads

 

Servings: 1

2 1/4 c Bread flour TOPPINGS:
1 ts Salt 2/3 c Pizza sauce (10 oz)
1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz) 3/4 c Water Garnishes of your choice 1 ts Dry yeast

1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown.

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT: R-MM PIZZA MEGA

 

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Title: SOURDOUGH STARTER AND BREAD

 

Categories: Sourdough, Starter, Breads, Breadmaker Servings: 1

 

-MARY GEORGE (GVJN88B)

2 c Skim milk
2 c Bread flour
1 Pk Yeast

Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time part of the starter is used,

replenish with a mixture of equal parts milk and flour. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles. Then cover and store in refrigerator. Starter is best if used at least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and discard about half and replenish as described. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action and should be left at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place. Next morning, after the mixture has risen and fallen, stir down any crust that may have formed. Add the rest of the flour. When thoroughly mixed, turn out onto a board covered with a little flour so it won't stick. Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This recipe works GREAT in a bread machine. Simply put all of the ingredients in the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices)

Per slice
Fat: 0.21g Calories: 96
Cholesterol:0.42 mg Carbohydrate:19.7g
Protein:2.89g Sodium:10.3mg
This was taken from Pam Mycoskie's book BUTTER BUSTERS
I would highly recommend this book to anyone who is watching their weight

and who is on a heart diet.
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Title: Three Cheese Bread Categories: Breads, Breadmaker Servings: 16

3/4 c Water 1/2 c Shredded Swiss Cheese 3 c Bread Flour 1/3 c Creamed Cottage Cheese 2 tb Sugar 3 tb Grated Parmesan Cheese

1 1/2 ts Salt 2 ts Regular Active Yeast 2 tb Margarine or Oil

Place ingrediants in bread pan in the order recommended by the manufacturer. Don't use the delayed timer cycle since the cheese may spoil. Bake on light crust.

NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry.

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Title: Blueberry Muffins Categories: Muffins, Breads, Fruit Servings: 12

 

---------------------------CYNTHIA MERZER CPFX72A--------------------------1 c Sugar 3/4 ts Nutmeg

1/4 c Margarine 1/2 ts Vanilla extract 1 c Milk 1/4 ts Salt
1 lg Egg 1 c Blueberries, fresh or

1 1/3 c Flour -unsweetened frozen, thawed 2 ts Baking powder -and drained 3/4 ts Cinnamon

Preheat oven to 375. Prepare muffin tins with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg, vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries. Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes.

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Title: Hamburger Pizza

 

Categories: Cheese, Ground beef, Breads Servings: 8

 

-----------------------------------CRUST----------------------------------2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot 1 pk Active Dry Yeast

 

--------------------------------MEAT MIXTURE-------------------------------1 lb Lean Ground Beef 2 ts Oregano Leaves 1/2 c Onion; Chopped 1/4 ts Pepper

 

15 oz Tomato Sauce

 

----------------------------------TOPPING---------------------------------1/2 c Green Pepper; Chopped (opt) 1 c Parmesan Cheese; Grated 2 c Mozzarella Cheese; Shredded

Heat the oven to 425~. Mix the baking mix and yeast and stir in the hot water. Turn the dough onto a well-floured surface and knead until smooth, about 20 times. Let the dough rest a few minutes. While the dough is resting, cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the tomato sauce, oregano leaves, and pepper and set aside. Divide the dough in half. Roll each half on an ungreased baking sheet into a rectangle, 13x9" or on a pizza pan 12" in diameter. Pinch the edges to make a slight rim. Spread the meat mixture almost to the edges. Top with the green pepper and cheeses. Bake until the crust is brown and the filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges and serve.

NOTE: If desired, you can use shredded Cheddar Cheese for the Mozzarella in the above recipe.

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Title: Spiced Apple Muffins

 

Categories: Breads, Fruits, Muffins, Apples Servings: 12

 

1/3 c Shortening 1/2 ts Cinnamon 1/2 c Sugar 1/4 c Milk

1 Egg 1 c Apple sauce 1 1/2 c Sifted flour 1/3 c Melted butter
2 ts Baking powder 1/2 ts Sugar 1/2 ts Salt 1 ts Cinnamon 1/2 ts Nutmeg

Cream together shrotening and sugar. Add egg. Sift dry ingredients, add dry ingredients alternately with milk to creamed mixture. stir in apple sauce. Fill greased muffin cups 3/4 full and Bake at 400 F 20-25 minutes. Cool for 10 minutes, then dip each muffin top into melted butter, followed by mixture of sugar and cimmamon. Serve warm or cold.

Pat Empson 05/21 07:24 am

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Butter Bread

 

Categories: Breads, Fruits, Apples

 

Servings: 1

1 1/2 c Flour 1 Egg
2 tb Flour 4 tb Melted butter 2 tb Baking powder 1/2 c Apple butter

1/2 c Brown sugar 1/4 c Milk
1 ts Cinnamon 1/4 c Apple cider
1/2 ts Nutmeg 1/2 c White raisins,soaked in
1/2 ts Salt 2 tb Orange juice

Preheat oven to 350 F. In large bowl, mix flour, baking powder, sugar, spices and salt. Make a well in center and add egg, butter, apple butter, milk and cider. Mix quickly. Add drained raisins. Pour into greased loaf pan. Bake for 45 minutes.

Pat Empson 05/21 07:25 am

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Banana Bread

 

Categories: Breads, Fruits, Apples

 

Servings: 8

1/2 c Butter, softened 2 c Flour
1/2 c Brown Sugar 1 ts Baking Powder
1/2 c Granulated Sugar 1 ts Baking Soda 2 Eggs 1/2 ts Cinnamon
3 tb Sour Cream 2 Apples, cored and chopped 1 Banana, mashed 1/2 c Chopped Walnuts 1 ts Vanilla

Preheat oven to 350 deg F.

Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla.
In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour.
Pat Empson 05/21 07:25 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:34 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Pancakes II Categories: Breads, Apples Servings: 1

 

1 c Flour 1/2 c Milk 1/4 ts Salt 1 Egg; beaten 1 1/2 ts Baking powder 1/2 ts Vanilla 1 tb Butter; melted 1 1/4 c Applesauce

Sift flour, salt and baking powder. Combine butter, milk and egg. Stir into flour. Add vanilla and applesauce. Beat well. Spoon batter onto a hot, well greased griddle, allowing enough batter to make 4 " cakes. When edges are lightly browned, turn and cook on second side. Serve hot with maple syrup or apple jelly and lots of butter.

Pat Empson 05/21 07:28 am

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: 7-Up Apple Dumplings Categories: Breads, Apples Servings: 10

 

2 c Sugar 10 Large apples 1 ts Cinnamon 1 Can biscuits 1/2 ts Nutmeg 1 ts Nutmeg 1 Stick butter 1 ts Cinnamon

20 oz 7-up
1/2 stick butter

In saucepan combine first group of sugar, cinnamon, nutmeg, butter and the 7- up. Heat until melted, set aside. Peel and core apples, separate dough from 1 can biscuits. Separate and roll out each biscuit individually and place 1 apple in each. Combine second group of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in center of each apple along with 2 T. butter. Fold biscuit around apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over each dumpling. Bake at 375 degrees for 45 minutes.

Pat Empson 05/21 07:28 am

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Rolls

 

Categories: Breads, Rolls, Apples Servings: 2

 

2 c Flour 1/4 c Shortening 4 ts Baking powder 2 tb Melted butter or butter

3/4 c Milk -substitute 4 c Pared, sliced apples 1 ts Cinnamon
1/4 c Brown sugar 1 c Brown sugar
1/2 ts Salt

Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk, Mix quickly and lightly. Turn onto lightly floured board. Roll in oblong sheet 1/4 inch thick. Brush with melted butter. Cover with apples. Sprinkle with 1cup sugar and the cinnamon which have been mixed. Roll like a jelly roll. Cut in slices 1 1/2 inches thick. Sprinkle 1/4cup brown sugar over bottom of well-oiled pan. Place rolls, cut down, in pan. Bake in hot oven (425 F) about 40 minutes. 8 servings. 1941

Pat Empson 05/20 06:54 pm

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 7:24 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Pancake Puff

 

Categories: Breads, Apples, Low-cal

 

Servings: 4

1 tb +1 t rc margarine 1 ts Cinnamon
3 Small mac. apples;cored & 2 Large eggs Cut into 1/4" thick slices 1/2 c Skim milk
2 tb Dark raisins 1/4 c + 2 Tb. flour
3 tb Granulatd sugar 1 ts Vanilla extract
2 tb Orange juice

In heavy med. ovenproof skillet, melt 2 tsp of the margarine. Add apples, raisins, 1 T sugar, and orange juice and cinnamon. cook, stirring freq. 6-8 minutes, until apples are just tender. Remove apples to bowl. Preheat oven to 425d. In small bowl, w/ electric mixer, beat eggs until foamy. Gradually add milk, flour, the remaining 2 TB. sugar and the vanilla; beat 2 minutes longer, until batter is smooth. Add remaining 2 tsp. margarine to same skillet. Place in oven to melt, abt 1 minute. POur batter into skillet;bake 10 minutes. Remove from oven and spoon apple mixture into center of pancake. Return to oven and bake 12-15 min. longer until puffed and golden. Cut into quarters. Each serving: 1/2 Fa, 1/2 P, 1/2 B, 1 FR, 60 cal.

Pat Empson 05/20 08:03 pm

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Bread #2

 

Categories: Breads, Apples

 

Servings: 2

1/2 c Butter 1 tb Butter (melted) 2 c Peeled, diced,apples 2 tb Buttermilk 1 c Sugar 1/4 c Packed brown sugar

1/2 c Chopped walnuts 2 c All purpose flour 2 Eggs 1/4 ts Cinnamon
1/2 c Raisins 1 ts Vanilla
1 ts Baking soda

Cream butter, slowly adding sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve baking soda in buttermilk, add to batter, mixing well. Stir in flour. Add vanilla and stir well. Stir in apples, walnuts and raisins. Spoon into 2 greased and floured loaf pans. Drizzle melted butter over loaves. Combine brown sugar and cinnamon, sprinkle over loaves. Bake at 350 for about 40 to 45 min. Cool in pan for 5 minutes and then cool completely on rack.

Pat Empson 05/20 08:11 pm

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Bread Categories: Breads, Apples Servings: 12

4 c Apples, sliced 2 lg Eggs
1 c Butter 2 ts Cinnamon
2 c Sugar 1/2 c Hazelnuts, chopped
2 c Flour, pastry

Core and peel apples before slicing. Melt butter. Preheat oven to 350. Mix all ingredients together in large work bowl. Pour batter into greased 9"x5" bread pan. Bake one hour. Pat Empson 05/20 08:09 pm

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:19 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Ange's Apple Bread Categories: Breads, Apples Servings: 2

2 c Sugar 1 ts Baking soda
1 c Oil 1 ts Cinnamon
3 Eggs 2 ts Vanilla extract
3 c All purpose flour 2 c Chopped peeled apples
1 ts Salt 1 c Nuts

Grease 2 loaf pans. In a large bowl beat together the sugar, oil and eggs. In a separate bowl sift together the flour, slt, baking soda, and cinnamon. Add the dry ingredients to the sugar mixture. Add the vanilla, apples, and nuts. Pour the batter into the prepared pans. Bake in a 325F over for 1 hour.

Pat Empson 05/20 08:10 pm

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:20 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Walnut Apple Bread Categories: Breads, Apples Servings: 1

 

1 1/2 c All-purpose flour, sifted 1 1/2 c Wheat cereal flakes, crushed 2 ts Baking powder 1 c Walnuts, coarsely chopped 1/2 ts Baking soda 1/4 c Apple, chopped 1/2 ts Salt 1 Egg, slightly beaten

1 ts Cinnamon 1/4 c Brown sugar, firmly packed 1/4 ts Nutmeg 2 ts Vegetable oil 1/8 ts Allspice 1 1/2 c Buttermilk, lowfat

Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl. Stir in cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil; add to dry mixture. Stir just enough to moisten dry ingredients. Do not beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted into center comes out clean. Makes 1 loaf.

Pat Empson 05/20 08:11 pm

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Sourdough Apple Sorcery

 

Categories: Breads, Sourdough, Apples

 

Servings: 4

3/4 c White flour 1/2 ts Ground cinnamon
3/4 c Whole wheat flour Egg
2/3 c Lightly toasted wheat germ 1/2 c Brown sugar
1/2 ts Salt 1/2 c Safflower oil
1/2 ts Baking soda 1 c Sourdough starter, room temp 1 ts Baking powder 1 c Unsweetened thick applesauce

Combine flours, wheat germ, salt, baking soda, baking powder and cinnamon and blen well. In lg bowl, beat egg lightly and blend in sugar and oil. Mix in starter and applesauce and mix well. Add mixture and stir just until dry ingredients are moistened. Spoon into 4 prepared ** #4 loaf pans and bake in oven preheated to 350 for 50 mins or until bread tests done. Cool on wire rack 10 mins, turn out, turn right side up, remove waxed paper and cool. **To keep quick breads from sticking to pan, line pan with strip of waxed paper; oil pan, place paper in pan invert paper so that batter is on oiled surface.

Pat Empson 05/20 08:16 pm

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/20 8:30 PM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Apple Breakfast Bread

 

Categories: Breads, Apples

 

Servings: 2

2 c Flour 3 Apples
1 ts Salt 4 ts Baking powder
2 tb Brown sugar 4 tb Shortening
3/4 c Milk 2 c Chopped raisins
1 ts Cinnamon 1 Egg, well beaten
2 tb Melted butter or butter 2 tb Brown sugar
-substitute

Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening and add raisins. Add sufficient milk to which egg has been added to make a stiff dough. Mix thoroughly. Pour into well-oiled shallow pan. Brush dough with melted butter. Pare, quarter, and core apples and cut in thin slices. Arrange in rows in the dough, allowing edges to overlap. Brush apples with more melted butter and sprinkle with cinnamon and brown sugar which have been mixed together. Bake in moderate oven (400 F) 20 minutes or until apples are tender. 9 servings. 1941 Pat Empson 05/24 11:11 am

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:25 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: Sourdough Apple Pancakes Categories: Sourdough, Breads, Apples Servings: 4

 

2 c Starter 1 tb Sugar

 

1 Egg; beaten White flour; kneaded 1/2 c Applesauce 1/2 ts Baking soda 2 tb Butter; melted

add egg, applesauce, melted butter, sugar and salt to the starter and mix briefly. Add flour to attain desired consistency mix until lump free. Just before baking dissolve baking soda in a tablespoon of water and gently blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook 2 to 4 minutes and turn for an additional 2 minutes.

Pat Empson 05/24 11:19 am

 

FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 11:37 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: MM-MORE APPLES

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Title: STRAWBERRY-ORANGE MUFFINS Categories: Muffins, Fruits, Breads, Nw Servings: 16

----------------------------NORMA WRENN NPXR56B---------------------------2 1/4 c All-purpose flour 1 Egg
2 ts Baking powder 1 tb Finely grated orange zest 1 ts Baking soda 1 c Fresh strawberries; thinly

1/2 ts Salt -sliced 1/8"; pat dry
3/4 c Sugar -between paper towels to
1/2 c Milk -keep juices from coloring
1/2 c Sour cream -the batter
1/3 c Vegetable oil 1/3 c Strawberry jam

Preheat an oven to 400~. Butter standard muffin tins. In a large bowl stir and toss together the flour, baking powder, baking soda and salt. Set aside. In a medium bowl whisk together the sugar, milk, sour cream, oil, egg and orange zest until mixed; stir in the strawberries. Add to the combined dry ingredients and stir just until blended. Place a spoonful of batter in each prepared muffin cup. Top each with a scant teaspoon of strawberry jam. Spoon the remaining batter over the jam, filling each cup about two-thirds full. Bake until a toothpick inserted in the center of the muffin comes out clean, 15-18 minutes. Cool in the tins for 5 minutes, then remove. Makes about 16 standard muffins. Source: Muffins & Quick Breads Williams-Sonoma Kitchen Library

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Title: Boboli Topping 23

 

Categories: Breads, Boboli, Cheese/eggs, Pizza Servings: 1

 

-Dotty Hull rvkc52a

Here are some of the pizza combinations. All have mozzarella cheese in addition to the other ingredients. HAWAIIAN--pineapple, bacon or canadian bacon, homemade tomato sauce. GRILLED TERIYAKI CHICKEN--with grilled chicken marinated in an orange teriyaki sauce, red onions, scallions and sweet peppers. GOAT CHEESE--bacon, red onions, 3 color peppers, fresh tomatoes and mild goat cheese. SHRIMP PESTO--with shrimp, fresh tomatoes, Mediterrean olives, sund-dried tomatoes, and homemade pesto sauce. SOUTHWESTERN BURRITO--with grilled chicken breast marinated in lime and herbs, homemade black beans, fire-roasted mild chilies, sweet white onions and cheddar cheese. Serve with green tomatillo salsa and sour cream. FIVE CHEESE AND TOMATO--Fresh sliced tomatoes, basil leaves, buffalo mozzarella, fontina, smoked gouda, and romano cheeses. (wrv)

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Title: BOBOLI CRUST

 

Categories: Pizza, Crust, Italian, Breads, Nw

 

Servings: 2

-----------------------------ED BOSMAN MKPN54A----------------------------2 1/2 c BREAD flour 2 sm Cloves garlic; thinly sliced 1/2 ts -Salt 2 tb Rosemary*
3/4 ts Active dry yeast 3 tb Bertolli Light olive oil

1 c -Warm water

Preheat oven to 400 degrees. Combine flour, salt, yeast and water in bowl. Blend well, turn out onto floured surface. Knead well, about 15 minutes. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk). Turn dough out, punch down and knead for 5 minutes or so. Return to bowl and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Roll and press out to about 1/2 inch thickness. This recipe makes about 1-12 inchers-so you can judge whether to double or reduce the recipe. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations.Rub olive oil (pour) onto surface and gently smooth over the surface. Salt and pepper surface LIGHTLY. Bake 10-12 minutes or until just golden. Remove from oven and TAKE OUT THE GARLIC SLIVERS! You can now top the crust, freeze it, eat it the way it is, smille at it (YOU DID IT!) Remember, when you top it the crust is alread 2/3 baked and will require only enough time so that the cheeses, etc. are bubbly. Formatted for MM by Norma Wrenn npxr56b

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Title: Swedish Oven Pancakes

 

Categories: Breads, Breakfast, Brunch, Main dish

 

Servings: 6

3 c Milk 4 tb Butter, melted
4 Eggs 1 ts Salt
2 c Flour 2 tb Sugar

Beat eggs well. Add milk, melted butter, salt and flour. Bake in a greased 9 X 13 pan in 425F oven for 25-30 minutes. Cut into squares and serve immediately with butter and syrup.

Variations: Omit butter. Saute 3 strips bacon, cut up, until crisp. Put drippings and bacon in bottom of pan and pour batter over. Bake 375F for 30 minutes.
Serve with berry and cream topping: 1/2 pint cream, whipped and 1 jar preserves (ie: raspberry, strawberry, apricot etc.)

Serve with sour cream mixed with brown sugar. From Gary Allan (MusiCook)
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Title: Lemon Bread

 

Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 3/4 c Milk; scalded 3 c Bread flour 1 Egg + 1 yolk; room temp.

1/4 c Sugar 1/4 ts Lemon extract
1/2 ts Salt 2 ts Dried or freshly grated
1/4 c Butter; room temperature -lemon peel

Place all ingredients into breadmaker pan in the order above, select white bread and push start.

From Loafing It by DAK
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Title: Pumpernickel Bread Categories: Breads, Breadmaker Servings: 1

 

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 1/2 pk Yeast 1 1/2 ts Salt

 

2 c Rye flour 1 tb Unsweetened cocoa 1/2 c Unprocessed whole-bran 3 tb Molasses

 

-cereal 1 tb Vegetable oil 1 3/4 c Bread flour 1 1/4 c Warm water

2 ts Caraway seed
Add all ingredients in the order listed, select white bread and push start. From Loafing It by DAK

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Title: Drew's Famous Onion Dill Bread

 

Categories: Breads, Breadmaker

Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF----------------------------

------------------------------------ADD-----------------------------------1 pk Yeast 1 1/2 ts Salt

 

3 1/3 c Flour 1 Egg; unbeaten, room temp 1/4 ts Baking soda

-------------------------MIX TOGETHER, WARM AND ADD------------------------1/4 c Water 3 tb Minced dried onion 3/4 c Cottage cheese 2 tb Whole dill seed 3/4 c Sour cream 1 1/2 tb Butter

3 tb Sugar
Place dry ingredients and egg into inner pan. Warm next set of ingredients, add, select white bread, and push start. Lightly brush the top with a little melted butter at baking time if you wish.

From Loafing It by DAK
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Title: Diet Rite Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 1/4 c Diet rite soda, or Club soda 3 c Bread flour -at room temperature

Place all ingredients into pan, select white bread, and push start. From Loafing It by DAK
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Title: Potato Loaf Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 2 1/2 ts Sweet butter 3 c Bread flour 2 tb Instant mashed potato flakes 1 tb Sugar 1 c Hot milk

1 1/2 ts Salt

Place the first 5 ingredients into the pan. Sprinlke the potato flakes over the hot milk and stir. Let cool slightly. Add milk, select white bread, and push start.

From Loafing It by DAK
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Title: Real Chocolate Bread

 

Categories: Breads, Breadmaker

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 Egg; unbeaten 3 c Bread flour 1/4 c Soft butter, or margerine

1/2 c Sugar 1/2 ts Vanilla

 

1/4 c Unsweetened cocoa 1 c Warm milk

 

Add all ingredients in the order given, select whiter bread, and push start.

From Loafing It by DAK
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Title: Beer Cheese Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 10 oz Beer; at room temperature 3 c Bread flour 4 oz Processed American cheese 1 tb Sugar -(2 slices)

1 1/2 ts Salt 4 oz Jack cheese; or any other 1 tb Butter -(cut in 1/4" cubes)

Warm beer and American cheese over low heat on top of stove or in microwave. Cheese doesn't need to melt completely. Stir. Add all ingredients listed, select white bread and push start.

From Loafing It by DAK
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Title: Bloody Mary Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 6 oz Can of spicy V-8 juice; at 3 c Bread flour -room temperature 1 ts Salt 1 tb Vodka

1 tb Sugar 1 tb Water

 

1 tb Soft butter 1 Egg

Place all ingredients into pan, select white bread and push start. Serve with a stalk of celery.
From Loafing It by DAK

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Title: California Dip Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

 

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1/4 ts Baking soda 3 1/3 c Flour 1 Egg; room temperature

-------------------------MIX TOGETHER, WARM AND ADD------------------------3/4 c Cottage cheese 1 1/2 tb Butter
3/4 c Sour cream 1/4 c Water

3 tb Sugar 1 pk Lipton's onion soup mix Place the first 4 ingredients into the pan. Slightly warm the next 6 ingredients and pour into pan. Select white bread and push start.

NOTE: Vary the amount of soup mix to suit your taste.
From Loafing It by DAK
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Title: Buttermilk Cheese Bread

 

Categories: Breads, Breadmaker, Brunch

Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 tb Sugar
3 c Bread flour 1 c Buttermilk; room temperature 1 ts Baking powder 1/4 c Warm water
1 ts Salt 1 c Grated sharp cheddar cheese

Pour in all ingredients in the order listed. Select white bread and push start.

From Loafing It by DAK.
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Title: Anadama Bread

 

Categories: Breads, Breadmaker

 

Servings: 1

 

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1/3 c Molasses

3 1/2 c Bread flour 1 ts Salt
1/3 c Yellow cornmeal 2 ts Butter
1 1/2 c Boiling water

Place cornmeal into a bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand for about 30 minutes.

Stir in molasses, salt and butter. Place yeast into the B/M pan, bread flour, then cornmeal mixture. Select white bread and push start. NOTE: An early American recipe. This has become a favorite in many homes.

From Loafing It by DAK
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Title: Applesauce Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

 

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1/2 ts Cinnamon

2 1/4 c Bread flour 1 pn Nutmeg
3/4 c Wheat flour 2/3 c Warm applesauce 1/2 ts Salt 1/2 c Warm applejuice

4 tb White sugar 1/2 c Grated fresh apple Put all ingredients into the pan, select white bread, and push start. From Loafing It by DAK

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Title: Banana Wheat Bread

 

Categories: Breads, Breadmaker, Breakfast

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1/4 c Honey
1 1/2 c Bread flour 1/4 c Warm water 1 1/2 c Wheat flour 1 Egg

1/2 ts Salt 1/4 c Oil

 

2 Medium ripe bananas; sliced 1/2 ts Vanilla

-right into pan 1 ts Poppy seeds;(optional) Add ingredients into the pan in the order listed, select white bread, and push start.

From Loafing It by DAK
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Title: Blueberry Bread

 

Categories: Breads, Breadmaker, Breakfast Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 cn Blueberries (16-1/2 oz);well 3 c Bread flour -drained, reserve liquid

1/2 ts Salt 1/4 c Retained juice 2 tb Sugar 1/4 c Water; approximately 1 tb Butter or margerine

Add all dry ingredients into pan. Put well drained berries into a 2-cup measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we found it to be 1/4 cup water) Select white bread and push start.

From Loafing It by DAK
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Title: Cheddar Cheese Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 2 tb Sugar
3 c Bread flour 1 1/4 c Warm water

1/4 c Nonfat dry milk 1 1/2 c Grated sharp cheddar; (6 oz) 1 tb Soft butter -at room temperature 1 ts Salt

Put all ingredients into the pan, select white bread, and push start. From Loafing It by DAK
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Title: Chocolate Chip Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 4 tb Soft butter
3 c Bread flour 1 Egg

2 tb Brown sugar 1 c Warm milk
2 tb White sugar 1/4 c Water
1 ts Salt 1 c Chocolate chips
1 ts Cinnamon

Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery "beeps" 5 minutes from the end of the second mixing, add the chocolate chips.

NOTE: The chips tend to get a little well done, so turn the darkness control a bit toward light. This bread has a cake-like texture.

From Loafing It by DAK
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Title: Easy Wheat And Honey Bread

 

Categories: Breads, Breadmaker, Breakfast, Brunch Servings: 1

 

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 2 tb Honey

 

3/4 c Whole wheat flour 2 tb Butter; at room temperature 2 1/2 c Bread flour 1 Egg; at room temperature

1 ts Salt 1 c Plus 1 Tbsp. warm water Put all ingredients in pan, select white bread and push start. From Loafing It by DAK

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Title: Eileen's Corn-chillies-cheese Bread

 

Categories: Breads, Breadmaker, Brunch

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1/2 c Cheddar cheese, shredded 3 c Bread flour 1 Egg

3/4 c Yellow cornmeal 1 tb Soft butter
1/2 c Whole kernel canned corn; 1/2 ts Salt
-drained 2 ts Sugar
1 tb Canned Ortega chillies; 1 1/4 c Warm water
-chopped

Put all ingredients into pan, select white bread, and push start. From Loafing It by DAK
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Title: French Bread # 1

 

Categories: Breads, Breadmaker

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 2 tb Butter (sweet gives the most 3 c Bread flour -(authentic taste) 2 tb Sugar 1 c Less 1 Tbsp. hot water 1 ts Salt 2 Stiffly beaten egg whites

Whip the whites until stiff and set aside.
Place the first 6 ingredients in the pan, select "French" bread and push
start. Once all ingredients are moist, dump in the egg whites.

NOTE: If you choose, lightly brush the top with a mixture of 1 Tbsp. water, dash salt and 1/4 tsp. cornstarch after the 2nd mixing is over, and sprinkle with sesame or poppy seeds.

From Loafing It by DAK

 

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Title: French Bread # 2 Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 ts Sugar
2 c Bread flour 1 ts Soft butter 1 ts Salt 1 c Plus 1 Tbsp. warm water

Put all ingredients in inner pot, select "French" bread and push start. From Loafing It by DAK
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Title: Golden Egg Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 6 tb Vegetable or corn oil 3 c Bread flour 1 1/2 ts Salt

4 tb Sugar 3/4 c Warm water 2 Eggs; room temperature

 

Combine all ingredients in the pan in the order listed, select white bread and push start.

NOTE from DAK: Great for sandwiches. It rises tall and cuts beautifully. From Loafing It by DAK
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Title: Golden Raisin Bread

 

Categories: Breads, Breadmaker

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 2 tb Soft butter 2 c Bread flour 3/4 c Golden raisins 1 c Whole wheat flour 1/4 ts Ground ginger

1/4 c Wheat germ 1/2 ts Cinnamon

 

1/4 c Brown sugar 1 1/2 c Warm water 1 ts Salt

 

Put all the ingredients in the pan in the order listed, select white bread and push start.

NOTE: A sweet, different version of raisin bread From Loafing It by DAK
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Title: Granola Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 1/2 ts Sugar
3/4 c Whole wheat flour 3/4 c Warm water

2 c Bread flour 1/2 c Buttermilk
1 c Granola; grind finely in 2 tb Sweet butter; warm
-blender 2 tb Honey 3/4 ts Salt 1 Egg

Add all ingredients, select white bread and push start. From Loafing It by DAK
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Title: Hawaiian Coconut Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 3/4 c Coconut; shredded 3 c Bread flour 3/4 c Macadamia nuts (whole is 2 ts Salt -fine or use almonds) 1 tb Sugar 1/2 c Crushed pineapple; well

1/4 c Nonfat dry milk powder -drained
1 Egg 1/2 c Pineapple juice from above
1/4 c Soft butter 1/4 c Warm water

Drain the pineapple, reserve liquid. Add all ingredients in the order listed above, pineapple and juice "last". Select white bread and push start.

From Loafing It by DAK
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Title: Henzi's Seed Bread Categories: Breads, Breadmaker

Servings: 1
-----------------------------FOR 1-1/2 LB. LOAF----------------------------

------------------------------DRY INGREDIENTS-----------------------------1 pk Yeast 1 ts Salt
1 tb Sugar 1/3 c Golden raisins

1 1/2 c Bread flour 1/3 c Chopped pecans or walnuts 1 1/2 c Wheat flour 1/3 c Sunflower seeds 2/3 c Rye flour 1/3 c Poppy seeds 1/2 c Cornmeal 2 tb Caraway seeds 1/2 c Unprocessed bran

-----------------------------LIQUID INGREDIENTS----------------------------1 c Warm water 4 tb Honey

 

1/3 c Warm milk 1 Egg

 

1 tb Oil

Add all dry ingredients. Then pour in the liquids, measure the oil before the honey and watch the honey slip right off the spoon. Select white bread and push start. This loaf may sag a bit in the center, but does not affect the texture or taste.

From Loafing It by DAK

 

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Title: Maple Oatmeal Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1/3 c Maple syrup
1 c Quick cooking (Quaker) oats 1 tb Cooking oil

3 c Bread flour 1 1/4 c Plus 1 Tbsp. very warm water 1 ts Salt

Put all the ingredients into the pan, select white bread and push start. From Loafing It by DAK
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Title: Mint And Yogurt Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast -fresh lemon 3 c Bread flour 2 ts Honey

1 c Plain yogurt; room temp. 1 ts Melted butter
3 tb Fresh mint; chopped 1/4 c Plus 1 Tbsp. warm water Grated yellow rind of 1

Add all of the above ingredients, select white bread and push start. From Loafing It by DAK
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Title: Mom's Basic White Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 2 tb Nonfat dry milk powder 3 c Flour 1 tb Butter

1 tb Sugar 1 1/4 c Warm water (110 degrees) 1 ts Salt

 

Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread, and push start.

From Loafing It by DAK
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Title: Old Fashioned Graham Flour Bread Categories: Breads, Breadmaker

 

Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 ts Salt
2 c Bread flour 1 tb Honey

2 c Graham flour 1 tb Soft butter 1/4 c Nonfat dry milk powder 1 1/2 c Warm water Combine all ingredients in pan, select white bread and push start. From Loafing It by DAK

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Title: Orange Bread Categories: Breads, Breadmaker Servings: 1

-----------------------------FOR 1-1/2 LB. LOAF----------------------------1 pk Yeast 1 Egg; room temperature 3 c Bread flour 2 tb Grated orange rind

1/4 c Sugar 1 c Orange juice 1 ts Salt 1/4 c Hot water 1 tb Soft butter