API tools faq
paste
Advertisement
CiceroCalls

Bread Machine Recipes

CiceroCalls
Jun 6th, 2019
776
0
Never
Add comment
Not a member of Pastebin yet? Sign Up, it unlocks many cool features!
text 94.25 KB | None | 0 0
raw download clone embed print report
  1. * Exported from MasterCook *
  2.  
  3. Crescent Rolls
  4.  
  5. Recipe By :
  6. Serving Size : 12 Preparation Time : 0:00
  7. Categories :
  8. Amount Measure Ingredient -- Preparation Method
  9. -------- ------------ --------------------------------
  10. 2 cup bread flour
  11. 2 tablespoon sugar
  12. 1/4 teaspoon salt
  13. 1/4 cup butter;or margarine -- softened
  14. 1 tablespoon milk
  15. 1 egg yolk -- plus water to
  16. measure 3/4 cup
  17. 1 teaspoon active dry yeast
  18. butter; or margarine -- melted
  19.  
  20. Place ingredients, except melted butter, in inner pot in order listed; let stand 5 minutes. Use DOUGH setting; press START. Dough will be completed in 1 hour 15 minutes. Remove dough from inner pot and place in greased bowl, turning to coat evenly. Cover and let rest in warm, draft-free place, 20-30 minutes.
  21.  
  22. Punch down dough. On floured surface, roll dough to 10-inch round; brush with melted butter. Cut into 10 wedges. Roll up each wedge, starting at wide end; press points. Place, point-side down, on greased baking sheet and shape into crescents. Brush with remaining butter. Cover and let rise in warm, draft-free place, 20-30 minutes. Bake in 375-degree oven for 8-10 minutes, or until golden brown.
  23.  
  24.  
  25.  
  26.  
  27.  
  28. - - - - - - - - - - - - - - - - - - -
  29.  
  30.  
  31.  
  32.  
  33. Nutr. Assoc. : 0
  34. * Exported from MasterCook *
  35.  
  36. Cornmeal Wheat Germ Bread
  37.  
  38. Recipe By :
  39. Serving Size : 1 Preparation Time : 0:00
  40. Categories :
  41. Amount Measure Ingredient -- Preparation Method
  42. -------- ------------ --------------------------------
  43. -----small loaf-----
  44. 1 teaspoon dry yeast
  45. 1 1/2 cup bread flour
  46. 2 1/2 tablespoon wheat germ
  47. 1/3 cup cornmeal
  48. 1 teaspoon salt
  49. 1 tablespoon honey
  50. 2 teaspoon vegetable oil
  51. 2/3 cup water
  52. -----medium loaf-----
  53. 1 1/2 teaspoon dry yeast
  54. 2 1/4 cup bread flour
  55. 1/4 cup wheat germ
  56. 1/2 cup cornmeal
  57. 1 1/2 teaspoon salt
  58. 1 1/2 tablespoon honey
  59. 1 tablespoon vegetable oil
  60. 1 cup water
  61. -----large loaf-----
  62. 2 1/2 teaspoon dry yeast
  63. 3 cup bread flour
  64. 1/3 cup wheat germ
  65. 2/3 cup cornmeal
  66. 2 teaspoon salt
  67. 2 tablespoon honey
  68. 1 1/3 tablespoon vegetable oil
  69. 1 1/3 cup water
  70.  
  71. Put everything into bread machine in order listed. Use "White Bread" setting. From "The Bread Machine Cookbook I", by Donna German. Formatted for MM by Karen Adler FNGP13B.
  72.  
  73.  
  74.  
  75.  
  76.  
  77.  
  78.  
  79.  
  80.  
  81. - - - - - - - - - - - - - - - - - - -
  82.  
  83.  
  84.  
  85.  
  86. Nutr. Assoc. : 0
  87. * Exported from MasterCook *
  88.  
  89. Carrot Pineapple Bread
  90.  
  91. Recipe By :
  92. Serving Size : 0 Preparation Time : 0:00
  93. Categories :
  94. Amount Measure Ingredient -- Preparation Method
  95. -------- ------------ --------------------------------
  96. 1/3 cup can crush pineapple juice
  97. 3/4 cup crushed pineapple
  98. 1/2 cup raw -- grated carrots
  99. 1 1/2 tablespoon applesauce
  100. 3/4 teaspoon vanilla extract
  101. 1/2 teaspoon salt
  102. 1 1/2 tablespoon brown sugar
  103. 3/4 cup oats
  104. 3/4 cup whole wheat flour
  105. 1 1/2 cup bread flour
  106. 1 1/2 teaspoon yeast
  107.  
  108. Put in breadmaker as per usual you machine. I baked it on quick, but regular should work fine. The recipe was adapted from one in Donna German's book II.
  109.  
  110.  
  111.  
  112.  
  113.  
  114.  
  115.  
  116.  
  117.  
  118. - - - - - - - - - - - - - - - - - - -
  119.  
  120.  
  121.  
  122.  
  123. Nutr. Assoc. : 0
  124. * Exported from MasterCook *
  125.  
  126. Carrot Bread
  127.  
  128. Recipe By :
  129. Serving Size : 0 Preparation Time : 0:00
  130. Categories :
  131. Amount Measure Ingredient -- Preparation Method
  132. -------- ------------ --------------------------------
  133. -----small loaf-----
  134. 2 1/2 teaspoon dry yeast
  135. 2 tablespoon nonfat dry milk
  136. 1 cup bread flour
  137. 1/3 cup whole wheat flour
  138. 2/3 cup oats
  139. 2/3 teaspoon salt
  140. 1 tablespoon brown sugar
  141. 1/3 cup carrot;raw -- grated
  142. 2 teaspoon vegetable oil
  143. 1/2 cup water
  144. -----medium loaf-----
  145. 2 1/2 teaspoon dry yeast
  146. 3 tablespoon nonfat dry milk
  147. 1 1/2 cup bread flour
  148. 1/2 cup whole wheat flour
  149. 1 cup oats
  150. 1 teaspoon salt
  151. 1 1/2 tablespoon brown sugar
  152. 1/2 cup carrot;raw -- grated
  153. 1 tablespoon vegetable oil
  154. 3/4 cup water
  155. -----large loaf-----
  156. 2 1/2 teaspoon dry yeast
  157. 1/4 cup nonfat dry milk
  158. 2 cup bread flour
  159. 2/3 cup whole wheat flour
  160. 1 1/3 cup oats
  161. 1 1/3 teaspoon salt
  162. 2 tablespoon brown sugar
  163. 2/3 cup carrot;raw -- grated
  164. 1 1/3 tablespoon vegetable oil
  165. 1 cup water
  166.  
  167. Put everything into bread machine in order listed. Use "White Bread" setting. From "The Bread Machine Cookbook I", by Donna German.
  168.  
  169.  
  170.  
  171.  
  172.  
  173.  
  174.  
  175.  
  176.  
  177. - - - - - - - - - - - - - - - - - - -
  178.  
  179.  
  180.  
  181.  
  182. Nutr. Assoc. : 0
  183. * Exported from MasterCook *
  184.  
  185. Calzone
  186.  
  187. Recipe By :
  188. Serving Size : 1 Preparation Time : 0:00
  189. Categories :
  190. Amount Measure Ingredient -- Preparation Method
  191. -------- ------------ --------------------------------
  192. 1 1/3 cup water
  193. 2 tablespoon olive oil
  194. 2/3 teaspoon salt
  195. 1/2 teaspoon oregano
  196. 4 cup bread flour
  197. 2 1/2 teaspoon yeast
  198. -----spinach filling-----
  199. 10 1/2 ounce frozen chopped spinach
  200. garlic powder
  201. 2 tablespoon olive oil
  202. 1 cup provolone cheese -- grated +-
  203. 1 cup mozzarella cheese -- grated +-
  204.  
  205. Remove dough from machine and roll it into circles of approximately 8 inches. Spread filling on one half of the circle leaving a border around it for closing. Close the >> calzone by folding the unfilled side on top of the filled side and crimping the edges closed with your fingers or a fork. Place on a lightly greased baking pan. Let rise approx. 30 minutes. Brush lightly with olive oil and bake at 500 degrees for 20-30 minutes or until puffed and golden. (I bake them at 485 degrees for 15 minutes in my oven.) The original recipe says to put 1 1/2 to 2 tablespoons each or ricotta and grated mozzarella cheese in each calzone. >> My favorite filling is the following......
  206.  
  207. SPINACH FILLING : Saute thawed spinach in olive oil and garlic powder until all water has evaporated. (I squeeze out excess liquid first) Mix cheeses into spinach. You may substitute frozen chopped broccoli for spinach.
  208.  
  209. I LOVE these!!! I serve them with a spaghetti sauce that has sausage, peppers, onions, mushrooms, etc. and they are GREAT! Hope you enjoy them! I used to eat them at the mall and wish I knew how to make them! Let us know what you think! This recipe that we use is found in Donna German's book II.
  210.  
  211.  
  212.  
  213.  
  214.  
  215. - - - - - - - - - - - - - - - - - - -
  216.  
  217.  
  218.  
  219.  
  220. Nutr. Assoc. : 0
  221. * Exported from MasterCook *
  222.  
  223. Caesar's Sourdough Bread Abm
  224.  
  225. Recipe By :
  226. Serving Size : 24 Preparation Time : 0:00
  227. Categories :
  228. Amount Measure Ingredient -- Preparation Method
  229. -------- ------------ --------------------------------
  230. -----best bread machine cb ever-----
  231. 2 1/2 teaspoons yeast
  232. 2 cups bread flour
  233. 1 cup whole wheat flour
  234. 1 1/2 garlic cloves -- crushed
  235. 1 1/2 tablespoons sugar
  236. 1/2 tablespoon salt
  237. 1/4 cup parmesan -- grated
  238. 3 tablespoons olive oil
  239. 4 anchovies -- chopped
  240. 1/2 teaspoon lemon peel -- grated
  241. 1 1/2 cups sourdough starter
  242. 1/2 cup water -- warm
  243.  
  244. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.
  245.  
  246. In hot & humid weather, use 1/8 c less water.
  247.  
  248. If Caesar made bread instead of salad dressing, this would be it. Sandwich with lettuce and tomatoes or tuna salad, or serve it with a green salad. For an hors d'oeuvre, toast slices and top with steak tartare or a sliver of rare roast beef. The crusty ends can be cut into croutons, toasted in a frying pan, and tossed in a salad.
  249.  
  250. Tested in DAK R2D2. Sylvia's comments:
  251.  
  252. MM typos by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
  253.  
  254.  
  255.  
  256.  
  257.  
  258.  
  259.  
  260.  
  261.  
  262. - - - - - - - - - - - - - - - - - - -
  263.  
  264.  
  265.  
  266.  
  267. Nutr. Assoc. : 0
  268. * Exported from MasterCook *
  269.  
  270. Breadman's Potato Bread
  271.  
  272. Recipe By :
  273. Serving Size : 0 Preparation Time : 0:00
  274. Categories :
  275. Amount Measure Ingredient -- Preparation Method
  276. -------- ------------ --------------------------------
  277. 1 pound loaf
  278. 3/4 cup water
  279. 1 teaspoon applesauce
  280. 2 teaspoon honey
  281. 1 md egg (or 3 T liquid sub)
  282. 1 3/4 cup all-purpose flour
  283. 1/4 cup whole wheat flour
  284. 1/4 cup potato flakes
  285. 2 tablespoon powdered milk
  286. 1 teaspoon salt
  287. 1 1/2 teaspoon yeast
  288.  
  289. Add according to your manufactures directions...
  290.  
  291.  
  292.  
  293.  
  294.  
  295.  
  296.  
  297.  
  298.  
  299. - - - - - - - - - - - - - - - - - - -
  300.  
  301.  
  302.  
  303.  
  304. Nutr. Assoc. : 0
  305. * Exported from MasterCook *
  306.  
  307. BM Magic Heavenly Whole Wheat
  308.  
  309. Recipe By :
  310. Serving Size : 0 Preparation Time : 0:00
  311. Categories :
  312. Amount Measure Ingredient -- Preparation Method
  313. -------- ------------ --------------------------------
  314. -----bread machine magic-----
  315. 1 1/8 cup water
  316. 2 cup whole wheat flour
  317. 1 cup bread flour
  318. 1 1/2 teaspoon salt (i used 1)
  319. 4 tablespoon butter or margarine
  320. 2 tablespoon sugar
  321. 1/4 cup potato flakes
  322. 1 1/2 teaspoon yeast
  323.  
  324. Bake on a light setting. This loaf sliced great even while it was hot. Notes from Gaye: Next time, I will add a little more sugar.
  325.  
  326.  
  327.  
  328.  
  329.  
  330.  
  331.  
  332.  
  333.  
  334. - - - - - - - - - - - - - - - - - - -
  335.  
  336.  
  337.  
  338.  
  339. Nutr. Assoc. : 0
  340. * Exported from MasterCook *
  341.  
  342. Sourdough Made Easy
  343.  
  344. Recipe By :
  345. Serving Size : 1 Preparation Time : 0:00
  346. Categories :
  347. Amount Measure Ingredient -- Preparation Method
  348. -------- ------------ --------------------------------
  349. 1 cup nonfat skim milk
  350. 3 tablespoons plain yogurt
  351. 1 cup all-purpose flour
  352.  
  353. Recipe by: Bread Machine Magic Sourdough Starter: 1.) Heat 1 cup skim (NONFAT) milk to 90-100 degrees 2.) Stir in 3 tbsp. of plain FRESH high quality Yogurt 3.) Pour into a 1 quart glass or ceramic crock, jar or bowl. Cover with a nonmetallic lid and set in a warm place (70-100 degrees F) for 24 hours. (O warm day, you can place the starter outside in the sun or on a kitchen counter. On cooler days, place it in a gas oven with a pilot light or on to of the water heater or on a heating pad set on low) 4.) After 24 hours the milk will thicken and form curds. At this point, gradually stir in 1 cup all purpose flour until blended. Cover with lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top (about 2 - 5 days) Stir daily. 5.) Starter is now ready to use. Stir, cover loosely, and refrigerate. IF AT ANY TIME IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JU SOUR) OR DEVELOPS A MOLD, THROW IT OUT AND START OVER.
  354.  
  355. Replenishing the Starter: Every time you use some of he starter, you must replace it with a like amount of milk and flour. For instance if you use 1 of starter, return 1 cup of milk AND 1 cup of flour to the jar. Follow these directions for feeding the starter.
  356.  
  357. Feeding the starter to keep it alive: A starter should be used as often as possible, at least every 2-3 weeks. If you are not using it that often, pla to feed it once a month to keep it going. 1. Bring to room temperature. 2. Add equal amounts of warm milk (90-100) and flour (1/2-1cup each) 3. Cover with lid and allow to stand in a warm place (70-100 degrees) for twelve to 24 hours until bubbly and a clear liquid has formed on top. 4. Stir, cover loosely (set lid on jar but do not tightly seal; gasses must allow to escape), and refrigerate Rejuvenating a Neglected Starter: If you forget to feed your starter month don't throw it away thinking its gone bad. Chances are you can still revive it. 1.) pour off the liquid and discard all but 1 to 2 tablespoons of the starter. Temporarily place reserved starter in a bowl. 2.) Wash out the starter container with hot water. 3.) Put the starter back into the container. 4.) Follow the directions for feeding the starter using 1 cup (warm (90- 100'F) skim (nonfat milk ) and 1 cup flour 5. You may have to repeat this procedure once or twice to bring it back up bubbly, sour smelling again.
  358.  
  359.  
  360.  
  361.  
  362.  
  363. - - - - - - - - - - - - - - - - - - -
  364.  
  365.  
  366.  
  367.  
  368. Nutr. Assoc. : 0
  369. * Exported from MasterCook *
  370.  
  371. Sourdough French Bread
  372.  
  373. Recipe By :
  374. Serving Size : 0 Preparation Time : 0:00
  375. Categories :
  376. Amount Measure Ingredient -- Preparation Method
  377. -------- ------------ --------------------------------
  378. 1/2 tablespoon yeast
  379. 2 1/4 cups flour -- bread
  380. 1 cup sourdough starter -- room temp
  381. 1 tablespoon sugar
  382. 1 teaspoon salt
  383. 1/2 cup water -- tepid
  384.  
  385. Put all ingredients except the water into the machine. Set it for french bread and start it. Slowly drizzle the water into the machine while it is running. Stop adding water when the dough forms a rough ball that cleans the sides of the pan. There should be no wet slime under the paddle. Let it knead for a while. The dough should get smooth and satiny. Touch the dough ball. It's okay if it barely sticks to your finger and feels tacky, but you finger should come away clean. This dough, not having any fat or oil is always just a hair stickier than normal white bread. It should not feel too dry. If it is dry, add a few drops of water. Close the lid and let it do its thing. After the loaf shaping stage you may mist the dough lightly with water to give it a crispier crust.
  386.  
  387. Rye variation: substitute 1/2 cup rye flour for 1/2 cup bread flour. Add 1 tsp caraway seed.
  388.  
  389. Note: Feed the starter and let it stand at room temp at least 4 hours before starting the bread (usually over night) Store starter in the fridge when not in daily use. I feed it with 1/2 cup all purpose flour and 1/2 cup water.
  390.  
  391. Tested in DAK R2D2. Sylvia's comments: I wanted some sourdough loaves to take to work for a party, and used this one. I shaped the dough into 4 long ropes, which by the time they finished rising were bigger than I wanted. :( I baked them in a 350 oven for 20 minutes with a pan of hot water on the bottom rack to get a good crisp crust, then flipped them over and baked another 10 minutes to get the bottom crisp too. Came out great! Posted on GT Cookbook echo by Joyce Monschein, 3-04-92 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
  392.  
  393.  
  394.  
  395.  
  396.  
  397.  
  398.  
  399.  
  400.  
  401. - - - - - - - - - - - - - - - - - - -
  402.  
  403.  
  404.  
  405.  
  406. Nutr. Assoc. : 0
  407. * Exported from MasterCook *
  408.  
  409. Sourdough Beer Bread
  410.  
  411. Recipe By :
  412. Serving Size : 12 Preparation Time : 0:00
  413. Categories :
  414. Amount Measure Ingredient -- Preparation Method
  415. -------- ------------ --------------------------------
  416. 1 1/3 cup sourdough starter
  417. 1/4 cup water
  418. 1/2 cup flat beer
  419. 2 tablespoon vegetable oil
  420. 3 cup bread flour
  421. 1 1/2 teaspoon salt
  422. 1 tablespoon sugar
  423. 1 1/2 teaspoon yeast
  424.  
  425. Place all the ingredients in the machine and program for basic white bread. Set the temperature control to Dark and press Start. Suggest is to flatten beer, pour it into a small saucepan and heat it to a simmer. By the time the beer cools down, it will be flat.
  426.  
  427. Recipe from Bread Machine Baking Perfect Every Time, originally posted by Marianne Wright, Illinois p.reynolds. Genie
  428.  
  429.  
  430.  
  431.  
  432.  
  433.  
  434.  
  435.  
  436.  
  437. - - - - - - - - - - - - - - - - - - -
  438.  
  439.  
  440.  
  441.  
  442. Nutr. Assoc. : 0
  443. * Exported from MasterCook *
  444.  
  445. Semolina Bread
  446.  
  447. Recipe By :
  448. Serving Size : 1 Preparation Time : 0:00
  449. Categories :
  450. Amount Measure Ingredient -- Preparation Method
  451. -------- ------------ --------------------------------
  452. 1 cup buttermilk
  453. 1 egg beaters
  454. 1 tablespoon butter/applesauce
  455. 2 1/2 cup semolina
  456. 1 teaspoon salt
  457. 1 1/2 teaspoon yeast
  458.  
  459. Bread Machine Bakery - Langer
  460.  
  461.  
  462.  
  463.  
  464.  
  465.  
  466.  
  467.  
  468.  
  469. - - - - - - - - - - - - - - - - - - -
  470.  
  471.  
  472.  
  473.  
  474. Nutr. Assoc. : 0
  475. * Exported from MasterCook *
  476.  
  477. San Diego Sunshine
  478.  
  479. Recipe By :
  480. Serving Size : 1 Preparation Time : 0:00
  481. Categories :
  482. Amount Measure Ingredient -- Preparation Method
  483. -------- ------------ --------------------------------
  484. 1 pound loaf
  485. 3/4 cup water
  486. 1 1/3 cup bread flour
  487. 2/3 cup whole wheat flour
  488. 1 teaspoon salt
  489. 1 1/2 tablespoon applesauce (butter)
  490. 1 tablespoon brown sugar
  491. 1 tablespoon honey
  492. grated rind of 1 orange
  493. 1 1/2 teaspoon yeast
  494.  
  495. Crust: light. Bake.
  496.  
  497.  
  498.  
  499.  
  500.  
  501.  
  502.  
  503.  
  504.  
  505. - - - - - - - - - - - - - - - - - - -
  506.  
  507.  
  508.  
  509.  
  510. Nutr. Assoc. : 0
  511. * Exported from MasterCook *
  512.  
  513. Rum Raisin Bread
  514.  
  515. Recipe By :
  516. Serving Size : 1 Preparation Time : 0:00
  517. Categories :
  518. Amount Measure Ingredient -- Preparation Method
  519. -------- ------------ --------------------------------
  520. 3/4 cup water
  521. 3 cup white bread flour
  522. 2 tablespoon dry milk
  523. 1 tablespoon brown sugar
  524. 1 1/2 teaspoon salt
  525. 1 tablespoon butter
  526. 3/4 cup raisins (pre-soaked in rum)
  527. 1/4 cup heavy cream
  528. 1 egg -- (beaten)
  529. 1 tablespoon olive oil
  530. 1 1/8 teaspoon fast rise yeast -- or
  531. 2 teaspoon active dry
  532. 1/4 teaspoon rum extract
  533.  
  534. Soak raisins in spicy rum overnight and drain before using. Measure raisins after they have soaked. For additional rum flavor add 1/4 teaspoon rum extract. For a non-alcoholic version, pre-soak the raisins in water and use rum extract. Follow your B/M directions, bake and enjoy.
  535.  
  536.  
  537.  
  538.  
  539.  
  540.  
  541.  
  542.  
  543.  
  544. - - - - - - - - - - - - - - - - - - -
  545.  
  546.  
  547.  
  548.  
  549. Nutr. Assoc. : 0
  550. * Exported from MasterCook *
  551.  
  552. Pumpernickel Bread
  553.  
  554. Recipe By :
  555. Serving Size : 1 Preparation Time : 0:00
  556. Categories :
  557. Amount Measure Ingredient -- Preparation Method
  558. -------- ------------ --------------------------------
  559. 2 cup bread flour
  560. 1/4 cup rye flour
  561. 1/4 cup whole wheat flour
  562. 1 tablespoon dry milk
  563. 1 teaspoon salt
  564. 1 tablespoon butter
  565. 3 tablespoon corn meal
  566. 2 tablespoon cocoa
  567. 2 tablespoon molasses
  568. 7 1/2 ounce water'
  569. 1 teaspoon yeast
  570.  
  571. Make according to your bread machine directions. The Panasonic says to put all dry ingredients in first, then the liquids. The yeast goes in the yeast dispenser. Bake on Basic or Basic (Rapid).
  572.  
  573. ENJOY!! FROM: BETTIE COOPER (VGXB82A)
  574.  
  575.  
  576.  
  577.  
  578.  
  579.  
  580.  
  581.  
  582.  
  583. - - - - - - - - - - - - - - - - - - -
  584.  
  585.  
  586.  
  587.  
  588. Nutr. Assoc. : 0
  589. * Exported from MasterCook *
  590.  
  591. Almond Oatmeal Bread
  592.  
  593. Recipe By :
  594. Serving Size : 0 Preparation Time : 0:00
  595. Categories :
  596. Amount Measure Ingredient -- Preparation Method
  597. -------- ------------ --------------------------------
  598. 2/3 cup nonfat dried milk
  599. 1 1/4 tablespoon applesauce
  600. 1 tablespoon almond paste
  601. 1 teaspoon almond extract
  602. 1 teaspoon sugar
  603. 1 teaspoon salt
  604. 2/3 cup oats
  605. 1 1/3 cup bread flour
  606. 1 teaspoon yeast
  607.  
  608. Follow manufactures directions...
  609.  
  610.  
  611.  
  612.  
  613.  
  614.  
  615.  
  616.  
  617.  
  618. - - - - - - - - - - - - - - - - - - -
  619.  
  620.  
  621.  
  622.  
  623. Nutr. Assoc. : 0
  624. * Exported from MasterCook *
  625.  
  626. Authentic French Bread - Bm Magic
  627.  
  628. Recipe By :
  629. Serving Size : 1 Preparation Time : 0:00
  630. Categories :
  631. Amount Measure Ingredient -- Preparation Method
  632. -------- ------------ --------------------------------
  633. -----1-1/2 lb loaf-----
  634. 1 cup water
  635. 1 1/2 teaspoon salt (i used 3/4 tsp)
  636. 3 cup bread flour
  637. 2 teaspoon yeast
  638. cornmeal
  639.  
  640. *** Slightly adapted for my use from Bread Machine Magic *** Place all ingredients except cornmeal in breadpan. Select dough setting and start. At beep, turn dough onto a floured countertop or cutting board. (I spray an acrylic board with Pam and skip the flour). Shape the dough into 12" oblong loaf, 1 large round loaf, 2 18-inch baguettes, or 8 french rolls.
  641.  
  642. Dust the top with a little flour; rub it in. Place on a cookie sheet dusted with cornmeal. Cover with a damp towel and let rise in a warm over 30 to 45 minutes of until doubled. To warm oven slightly, turn on warm setting for two minutes then turn it off. Be sure to remove bread from the oven to preheat.
  643.  
  644. Place a pan of hot water on the bottom rack of the oven. Preheat oven to 450~. Immediately before placing bread in oven, slash tops with a very sharp knife (I use a serrated knife) about 1/2" deep.
  645.  
  646. Bake round or oblong loaves 20 Minutes, baguettes about 15 minutes, french rolls bake 10 to 12 minutes. Remove from oven and cool on a wire rack.
  647.  
  648. This is best served within hours of baking. To preserve crisp crust, do not store in plastic wrap or bags.
  649.  
  650.  
  651.  
  652.  
  653.  
  654.  
  655.  
  656.  
  657.  
  658. - - - - - - - - - - - - - - - - - - -
  659.  
  660.  
  661.  
  662.  
  663. Nutr. Assoc. : 0
  664. * Exported from MasterCook *
  665.  
  666. B/M Sourdough
  667.  
  668. Recipe By :
  669. Serving Size : 1 Preparation Time : 0:00
  670. Categories :
  671. Amount Measure Ingredient -- Preparation Method
  672. -------- ------------ --------------------------------
  673. 3 cups flour
  674. 1 teaspoon salt
  675. 1 teaspoon sugar
  676. 1/2 cup sourdough starter
  677. 1 cup water
  678.  
  679. Follow manufacturers directions... Formatted by Elaine Radis
  680.  
  681.  
  682.  
  683.  
  684.  
  685.  
  686.  
  687.  
  688.  
  689. - - - - - - - - - - - - - - - - - - -
  690.  
  691.  
  692.  
  693.  
  694. Nutr. Assoc. : 0
  695. * Exported from MasterCook *
  696.  
  697. Bagels (Breadmaker)
  698.  
  699. Recipe By :
  700. Serving Size : 12 Preparation Time : 0:00
  701. Categories :
  702. Amount Measure Ingredient -- Preparation Method
  703. -------- ------------ --------------------------------
  704. -----small (8-----
  705. 2/3 cup water
  706. 1 tablespoon honey
  707. 1 teaspoon salt
  708. 2/3 cup whole wheat flour
  709. 1 1/3 cup bread flour
  710. 1 teaspoon yeast
  711. -----medium (12-----
  712. 1 cup water
  713. 1 1/2 tablespoon honey
  714. 1 1/2 teaspoon salt
  715. 1 cup whole wheat flour
  716. 2 cup bread flour
  717. 1 1/2 teaspoon yeast
  718. -----large (16-----
  719. 1 1/3 cup water
  720. 2 tablespoon honey
  721. 2 teaspoon salt
  722. 1 1/3 cup whole wheat flour
  723. 2 2/3 cup bread flour
  724. 2 1/2 teaspoon yeast
  725.  
  726. 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.
  727.  
  728. 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.
  729.  
  730. This recipe is from Donna German's first Breadmachine Cookbook, pages 160- 161.
  731.  
  732.  
  733.  
  734.  
  735.  
  736.  
  737.  
  738.  
  739.  
  740. - - - - - - - - - - - - - - - - - - -
  741.  
  742.  
  743.  
  744.  
  745. Nutr. Assoc. : 0
  746. * Exported from MasterCook *
  747.  
  748. Basic White Bread
  749.  
  750. Recipe By :
  751. Serving Size : 0 Preparation Time : 0:00
  752. Categories :
  753. Amount Measure Ingredient -- Preparation Method
  754. -------- ------------ --------------------------------
  755. --1 1/2 pound loaf--
  756. 1/2 cup water
  757. 5/8 cup milk
  758. 3 cup bread flour
  759. 1 1/2 teaspoon salt
  760. 1 1/2 tablespoon butter/marg/applesauce
  761. 3 tablespoon sugar
  762. 1 1/2 teaspoon yeast
  763.  
  764. Follow manufacturers directions..
  765.  
  766.  
  767.  
  768.  
  769.  
  770.  
  771.  
  772.  
  773.  
  774. - - - - - - - - - - - - - - - - - - -
  775.  
  776.  
  777.  
  778.  
  779. Nutr. Assoc. : 0
  780. * Exported from MasterCook *
  781.  
  782. Potato Kugel Bread
  783.  
  784. Recipe By :
  785. Serving Size : 1 Preparation Time : 0:00
  786. Categories :
  787. Amount Measure Ingredient -- Preparation Method
  788. -------- ------------ --------------------------------
  789. -----makes a medium loaf-----
  790. 1/2 cup mashed potatoes *
  791. 1/2 cup potato water
  792. 1 1/2 tablespoon vegetable oil
  793. 1/2 teaspoon salt
  794. 2/3 tablespoon sugar
  795. 2 cup bread flour
  796. 1 teaspoon yeast
  797. 1 1/3 teaspoon wheat germ
  798.  
  799. * 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.
  800.  
  801.  
  802.  
  803.  
  804.  
  805.  
  806.  
  807.  
  808.  
  809. - - - - - - - - - - - - - - - - - - -
  810.  
  811.  
  812.  
  813.  
  814. Nutr. Assoc. : 0
  815. * Exported from MasterCook *
  816.  
  817. Portuguese Sweet Bread
  818.  
  819. Recipe By :
  820. Serving Size : 1 Preparation Time : 0:00
  821. Categories :
  822. Amount Measure Ingredient -- Preparation Method
  823. -------- ------------ --------------------------------
  824. -----large loaf-----
  825. 1 cup milk
  826. 2 eggs
  827. 2 tablespoon butter -- or margarine
  828. 1/3 cup sugar
  829. 3/4 teaspoon salt
  830. 3 cup bread flour
  831. 2 1/2 teaspoon yeast
  832.  
  833. In my Hitachi, I use a "light" setting. Wonderful for melted cheese sandwiches. From Donna German BM Cookbook #1.
  834.  
  835.  
  836.  
  837.  
  838.  
  839.  
  840.  
  841.  
  842.  
  843. - - - - - - - - - - - - - - - - - - -
  844.  
  845.  
  846.  
  847.  
  848. Nutr. Assoc. : 0
  849. * Exported from MasterCook *
  850.  
  851. Pizza Dough
  852.  
  853. Recipe By :
  854. Serving Size : 1 Preparation Time : 0:00
  855. Categories :
  856. Amount Measure Ingredient -- Preparation Method
  857. -------- ------------ --------------------------------
  858. 1 package dry yeast
  859. 3 cup all purpose flour
  860. 1 tablespoon sugar
  861. 1 teaspoon kosher salt
  862. 2 tablespoon non-fat dry milk powder
  863. 1 tablespoon butter -- at room temperature
  864. 1 1/4 cup warm water
  865.  
  866. Place all ingredients into breadmaker in the order listed. Allow breadmaker to knead and let rise slightly before removing, approximately 20 to 25 minutes. Don't forget to remove the dough before the bake cycle starts.
  867.  
  868. NOTE: I use the DAK Autobakery on the white bread setting to make this dough. I then remove the dough and place it on a lightly floured cutting board and cover with a clean moist towel to rise an additional 30 minutes or so before forming to the pizza tray.
  869.  
  870.  
  871.  
  872.  
  873.  
  874.  
  875.  
  876.  
  877.  
  878. - - - - - - - - - - - - - - - - - - -
  879.  
  880.  
  881.  
  882.  
  883. Nutr. Assoc. : 0
  884. * Exported from MasterCook *
  885.  
  886. Pineapple Cranberry Bread
  887.  
  888. Recipe By : "The Bread Machine Cookbook," Donna German
  889. Serving Size : 8 Preparation Time : 0:00
  890. Categories :
  891. Amount Measure Ingredient -- Preparation Method
  892. -------- ------------ --------------------------------
  893. 2 tsp yeast
  894. 3 c flour
  895. 1 c oats
  896. 1/2 tsp salt
  897. 2 tbsp butter
  898. 2/3 c crushed pineapple
  899. 1 c cranberry juice
  900. -----optional ingredients-----
  901. add at beep
  902. chopped nuts
  903. dried cranberries
  904.  
  905. Put all ingredients in bread machine and turn on.
  906.  
  907.  
  908.  
  909.  
  910.  
  911.  
  912.  
  913.  
  914.  
  915. - - - - - - - - - - - - - - - - - - -
  916.  
  917.  
  918.  
  919.  
  920. Nutr. Assoc. : 0
  921. * Exported from MasterCook *
  922.  
  923. Picante Bread
  924.  
  925. Recipe By :
  926. Serving Size : 1 Preparation Time : 0:00
  927. Categories :
  928. Amount Measure Ingredient -- Preparation Method
  929. -------- ------------ --------------------------------
  930. 1 1/4 cup pace picante sauce
  931. 2 cup bread flour
  932. 1/2 cup cornmeal
  933. 1 1/2 teaspoon yeast
  934.  
  935. Place ingredients in breadmaker per machine's instructions.
  936.  
  937. Try this if you like spicy taste, almost no fat and no cholesterol. I use Pace medium picante, it's GREAT! ~-Susan Sanford. Posted on Bread & Pizza, 2/16/93. Formatted for MM by Joyce Burton, PDPP83A.
  938.  
  939.  
  940.  
  941.  
  942.  
  943.  
  944.  
  945.  
  946.  
  947. - - - - - - - - - - - - - - - - - - -
  948.  
  949.  
  950.  
  951.  
  952. Nutr. Assoc. : 0
  953. * Exported from MasterCook *
  954.  
  955. Pete's Delightful Delicious Apple Pie Bread
  956.  
  957. Recipe By :
  958. Serving Size : 1 Preparation Time : 0:00
  959. Categories :
  960. Amount Measure Ingredient -- Preparation Method
  961. -------- ------------ --------------------------------
  962. -----recipe # 1-----
  963. 3 tablespoon brown sugar
  964. 1 teaspoon sea salt
  965. 3/4 cup buttermilk
  966. 6 teaspoon apple juice concentrate
  967. 1 1/2 tablespoon butter -- or margarine
  968. 3/4 cup plain sliced canned apples
  969. cut up
  970. 1 1/2 teaspoon cinnamon
  971. 1/2 tablespoon dough enhancer
  972. 3 1/2 cup better for bread flour
  973. 2 teaspoon active dry yeast
  974. -----second version-----
  975. 3 tablespoon brown sugar
  976. 1 teaspoon sea salt
  977. 1 cup buttermilk
  978. 1/4 cup apple juice concentrate
  979. 1 1/2 tablespoon butter -- or margarine
  980. 1 cup fresh apple cut up
  981. 1 1/2 teaspoon cinnamon
  982. 1/2 tablespoon dough enhancer
  983. 3 1/2 cup better for bread flour
  984. 2 teaspoon active dry yeast
  985.  
  986. OKAY GUYS HERE IT IS: After much hard work from our DEAREST friend PETE Mix the flour dough enhancer and cinnamon before adding to bread pan. You may want to do first knead and then reset and start again for extra kneading.
  987.  
  988. PETE YOU HAD BETTER CHECK THIS AND REPLY TO MAKE SURE THIS WAS POSTED RIGHT. I checked it about three times.
  989.  
  990. Formatted by Elaine Radis BGMB90B; APRIL '93
  991.  
  992.  
  993.  
  994.  
  995.  
  996.  
  997.  
  998.  
  999.  
  1000. - - - - - - - - - - - - - - - - - - -
  1001.  
  1002.  
  1003.  
  1004.  
  1005. Nutr. Assoc. : 0
  1006. * Exported from MasterCook *
  1007.  
  1008. Outrageously Oatmeal Bread
  1009.  
  1010. Recipe By :
  1011. Serving Size : 24 Preparation Time : 0:00
  1012. Categories :
  1013. Amount Measure Ingredient -- Preparation Method
  1014. -------- ------------ --------------------------------
  1015. 1 tablespoon yeast
  1016. 1/2 cup oats
  1017. 3 cup bread flour
  1018. 1/2 tablespoon salt
  1019. 1 1/2 tablespoon dry milk
  1020. 2 tablespoon oil
  1021. 2 tablespoon honey
  1022. 1 1/4 cup water
  1023.  
  1024. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start.
  1025.  
  1026. For added texture, add oats after the first knead or at the beep on the fruit and nut cycle. For additional crunch, sprinkle a few oats on top of th loaf after the final rise.
  1027.  
  1028. Tried this one yesterday, and not only was it good, it is GONE! I subbed applesauce for the fat with no problems. I've got a loaf working now, also subbing whole-wheat flour for part of the white and with 1/2 c sprouted wheat added.
  1029.  
  1030.  
  1031.  
  1032.  
  1033.  
  1034.  
  1035.  
  1036.  
  1037.  
  1038. - - - - - - - - - - - - - - - - - - -
  1039.  
  1040.  
  1041.  
  1042.  
  1043. Nutr. Assoc. : 0
  1044. * Exported from MasterCook *
  1045.  
  1046. Old-Fashioned Wheat Bread
  1047.  
  1048. Recipe By :
  1049. Serving Size : 1 Preparation Time : 0:00
  1050. Categories :
  1051. Amount Measure Ingredient -- Preparation Method
  1052. -------- ------------ --------------------------------
  1053. -----one pound loaf-----
  1054. 3/4 cup water
  1055. 1 1/2 tablespoon canola oil
  1056. 1 1/2 tablespoon maple syrup
  1057. 1 2/3 cup unbleached all-purpose flour
  1058. 1/3 cup whole wheat flour
  1059. 2 tablespoon powdered milk
  1060. 1 teaspoon fine sea salt
  1061. 1 1/2 teaspoon active dry yeast
  1062.  
  1063. 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 and liquids last. Select Basic Wheat cycle, LIGHT SETTING (or the equivalent setting for your machine. Push Start.
  1064.  
  1065. Recipe from The Breadman's Healthy Bread Book by George Burnett.
  1066.  
  1067.  
  1068.  
  1069.  
  1070.  
  1071.  
  1072.  
  1073.  
  1074.  
  1075. - - - - - - - - - - - - - - - - - - -
  1076.  
  1077.  
  1078.  
  1079.  
  1080. Nutr. Assoc. : 0
  1081. * Exported from MasterCook *
  1082.  
  1083. Oat/Carrot Bread
  1084.  
  1085. Recipe By :
  1086. Serving Size : 1 Preparation Time : 0:00
  1087. Categories :
  1088. Amount Measure Ingredient -- Preparation Method
  1089. -------- ------------ --------------------------------
  1090. 1 1/3 cup water
  1091. 2 1/2 tablespoon applesauce
  1092. 1/4 cup sugar (I use fructose)
  1093. 1/4 cup gluten
  1094. 1 teaspoon salt
  1095. 2/3 cup oat bran
  1096. 2/3 cup oats
  1097. 2/3 cup oat flour
  1098. 1 1/2 cup bread flour
  1099. 1/2 cup whole wheat flour
  1100. 1/4 cup nonfat dry milk
  1101. 1/3 cup shredded carrots
  1102. 1 1/2 teaspoon cinnamon
  1103. 1/3 cup sunflower seeds
  1104. 2 1/2 teaspoon yeast
  1105.  
  1106. Place in pan according to custom. Press start
  1107.  
  1108.  
  1109.  
  1110.  
  1111.  
  1112.  
  1113.  
  1114.  
  1115.  
  1116. - - - - - - - - - - - - - - - - - - -
  1117.  
  1118.  
  1119.  
  1120.  
  1121. Nutr. Assoc. : 0
  1122. * Exported from MasterCook *
  1123.  
  1124. No-Fat Bagels For Breadmachine
  1125.  
  1126. Recipe By :
  1127. Serving Size : 6 Preparation Time : 0:00
  1128. Categories :
  1129. Amount Measure Ingredient -- Preparation Method
  1130. -------- ------------ --------------------------------
  1131. 1 package yeast
  1132. 3/4 cup warm water -- 110 deg
  1133. 3 cup flour
  1134. 1 egg white
  1135. 1 1/2 water
  1136.  
  1137. 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.
  1138.  
  1139. 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.
  1140.  
  1141. 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 bagels 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.
  1142.  
  1143. Adapted from: No Salt No Sugar No Fat Cookbook.
  1144.  
  1145.  
  1146.  
  1147.  
  1148.  
  1149.  
  1150.  
  1151.  
  1152.  
  1153. - - - - - - - - - - - - - - - - - - -
  1154.  
  1155.  
  1156.  
  1157.  
  1158. Nutr. Assoc. : 0
  1159. * Exported from MasterCook *
  1160.  
  1161. Multi-Grain & Nut Bread
  1162.  
  1163. Recipe By :
  1164. Serving Size : 6 Preparation Time : 0:00
  1165. Categories :
  1166. Amount Measure Ingredient -- Preparation Method
  1167. -------- ------------ --------------------------------
  1168. 1 1/4 cup bread flour
  1169. 1 cup whole wheat flour
  1170. 3 tablespoon rye flour
  1171. 3 tablespoon yellow cornmeal
  1172. 1/3 cup rolled oats
  1173. 3 tablespoon quaker multi-grain
  1174. 2 tablespoon oat flour
  1175. 3 tablespoon wheat germ (honey crunch)
  1176. 1 cup water
  1177. 1/2 cup milk or cottage cheese
  1178. 1 1/2 tablespoon vegetable oil
  1179. 3 tablespoon honey
  1180. 1/2 teaspoon salt
  1181. 1 1/2 tablespoon vital gluten
  1182. 1 1/2 teaspoon yeast
  1183. -----add when dough formed-----
  1184. 1/4 cup walnuts(or other) -- chopped
  1185. 1/4 cup sunflower seeds
  1186. 1 tablespoon sesame seeds
  1187. 1 tablespoon poppy seeds
  1188. 1/4 cup carrots -- grated (optional)
  1189.  
  1190. Add everything (except the seeds and nuts) to breadbaker in the order appropriate for your machine. I have Panasonic and use VARIETY Cycle which allows me to take the dough out, work with it, then put it back(minus the blade-VERY IMPORTANT) to continue to bake. If you don't have this feature, you can just set it to a dough cycle and finish baking manually. The important thing with this bread is that you have to add the seeds and nuts separately because of the large qty, otherwise they will fly around the machine and make a mess. **For the Panasonic, on the Variety Cycle, it will beep after about 2 hrs. and 20 min. (and will indicate 1:55 on machine). When it beeps, take dough out and put on a floured surface. Also TAKE DOUGH BLADE OUT OF BUCKET. Add the seeds & nuts, carrots too if desired. (Raisins can also be added as well). Work it into the dough, so it is spread fairly evenly. Put back in bucket, and press START. *** You can also roll out dough, place ingredients on top and then roll up the dough, tucking under the ends.
  1191.  
  1192.  
  1193.  
  1194.  
  1195.  
  1196.  
  1197.  
  1198.  
  1199.  
  1200. - - - - - - - - - - - - - - - - - - -
  1201.  
  1202.  
  1203.  
  1204.  
  1205. Nutr. Assoc. : 0
  1206. * Exported from MasterCook *
  1207.  
  1208. Janice's Sweet Rolls For Abm
  1209.  
  1210. Recipe By :
  1211. Serving Size : 12 Preparation Time : 0:00
  1212. Categories :
  1213. Amount Measure Ingredient -- Preparation Method
  1214. -------- ------------ --------------------------------
  1215. 4 cup all purpose flour
  1216. 1 teaspoon salt
  1217. 2 tablespoon shortening
  1218. 8 tablespoon dry milk powder
  1219. 1 md egg--slightly beaten
  1220. 1/2 cup sugar
  1221. 12 ounce water
  1222. 2 1/2 teaspoon yeast--active dry *
  1223.  
  1224. Add to the breadmachine in order preferred by your machine. (In mine, start with the flour and add dry ingredients first). Yeast should be placed in the yeast dispenser. **note! If you use Fleischmann yeast, increase the amount by 1 teaspoonful! Run this on your dough cycle. After completion they can be finished one of several ways. One is to take a pinch of dough about the size of a small egg, pull, dip in melted butter, run through sugar/cinnamon mixture and then tie them in a knot.
  1225.  
  1226. Another method is to roll out to about the size of a cookie sheet, spread butter (slightly LESS than a stick) over surface, then top with sugar/cinnamon mixture. Roll and slice about 1/2 inch thickness. You should get enough for about 3 9" round or sq. pans. I cover the bottom of pans lightly with melted butter--just a small amt! Allow room for them to double in size! Place in a proofing oven (turn on oven set to 250 for 2 mins then TURN OFF and place rolls in off oven). Let rise till very light and double in bulk (will take about 1 1/2 hrs). Can cover with greased waxed paper. (Do not use towels as they stick!!) Bake in preheated oven at 375 degrees for about 20 mins. Remove from pan at once.
  1227.  
  1228. Can be frozen. Best when eaten warm! Recipe will work as a caramel roll OR even just a plain sweet dinner-like roll. DO NOT use too much butter as they will not rise enough!
  1229.  
  1230.  
  1231.  
  1232.  
  1233.  
  1234.  
  1235.  
  1236.  
  1237.  
  1238. - - - - - - - - - - - - - - - - - - -
  1239.  
  1240.  
  1241.  
  1242.  
  1243. Nutr. Assoc. : 0
  1244. * Exported from MasterCook *
  1245.  
  1246. Italian Garlic/Pepper Bread
  1247.  
  1248. Recipe By :
  1249. Serving Size : 1 Preparation Time : 0:00
  1250. Categories :
  1251. Amount Measure Ingredient -- Preparation Method
  1252. -------- ------------ --------------------------------
  1253. 1 1/3 cup water
  1254. 1 1/4 teaspoon salt
  1255. 1 teaspoon sugar
  1256. 3 cup bread flour
  1257. 2 1/2 teaspoon yeast
  1258. 1/2 teaspoon garlic powder -- (or to taste)
  1259. 1/2 teaspoon very coarsely ground pepper
  1260. (or to taste)
  1261. 1/2 cup parmesan cheese -- up to 1 c
  1262.  
  1263. Add the final three ingredients as late as possible in the final kneading stage. The bread is better if the islands of cheese are identifiable and if the pepper does not get GROUND into the dough by the kneading process. Cut in 1/2 inch squares
  1264.  
  1265. I enjoyed this bread at an Italian restaurant, so I tried to match it as close as I could. Used the basic recipe fro Italian bread in "The Bread Machine Cookbook" (#1) and added the garlic and pepper.
  1266.  
  1267. Good luck. Hope this works out for you. Please let me know of your improvements on this very basic recipe.
  1268.  
  1269. Mike McGee in Palatine, Il Formatted by Elaine Radis BGMB90B; APRIL '93
  1270.  
  1271.  
  1272.  
  1273.  
  1274.  
  1275.  
  1276.  
  1277.  
  1278.  
  1279. - - - - - - - - - - - - - - - - - - -
  1280.  
  1281.  
  1282.  
  1283.  
  1284. Nutr. Assoc. : 0
  1285. * Exported from MasterCook *
  1286.  
  1287. Italian Bread
  1288.  
  1289. Recipe By :
  1290. Serving Size : 16 Preparation Time : 0:00
  1291. Categories :
  1292. Amount Measure Ingredient -- Preparation Method
  1293. -------- ------------ --------------------------------
  1294. 1 package yeast
  1295. 3 cup bread flour
  1296. 2 tablespoon sugar
  1297. 2 tablespoon butter (sweet -- at room temp)
  1298. 1 cup less 1 T hot water
  1299. 2 stiffly beaten egg whites
  1300.  
  1301. Be sure to use "crisp" bread setting and add the egg whites after the rest of the ingredients are moist. Let me know how it turns out! Formatted by Elaine Radis
  1302.  
  1303.  
  1304.  
  1305.  
  1306.  
  1307.  
  1308.  
  1309.  
  1310.  
  1311. - - - - - - - - - - - - - - - - - - -
  1312.  
  1313.  
  1314.  
  1315.  
  1316. Nutr. Assoc. : 0
  1317. * Exported from MasterCook *
  1318.  
  1319. Hot Cross Buns
  1320.  
  1321. Recipe By :
  1322. Serving Size : 0 Preparation Time : 0:00
  1323. Categories :
  1324. Amount Measure Ingredient -- Preparation Method
  1325. -------- ------------ --------------------------------
  1326. 1/2 cup milk
  1327. 1/4 cup shortening
  1328. (i substituted applesauce)
  1329. 1 tablespoon sugar
  1330. 1 1/2 teaspoon salt
  1331. 1/2 cup water
  1332. 1 egg
  1333. 1/2 teaspoon cinnamon
  1334. 3 cup flour
  1335. 1 package yeast
  1336. (i used 1/2 tb. instant
  1337. active)
  1338. -----frosting-----
  1339. 4 teaspoon milk
  1340. 1 cup confectioners' sugar
  1341. 1/4 teaspoon vanilla
  1342.  
  1343. Do on dough cycle letting rest for 15 mins after kneading.
  1344.  
  1345. Shape into rolls and let rise. Bake at 400 for 20 minutes.
  1346.  
  1347. NOTE: If I remember right I think I used all the called for liquid. But hold back a quarter cup of the water and add only if needed. Makes 18.
  1348.  
  1349. Formatted by Elaine Radis BGMB90B; APRIL '93
  1350.  
  1351.  
  1352.  
  1353.  
  1354.  
  1355.  
  1356.  
  1357.  
  1358.  
  1359. - - - - - - - - - - - - - - - - - - -
  1360.  
  1361.  
  1362.  
  1363.  
  1364. Nutr. Assoc. : 0
  1365. * Exported from MasterCook *
  1366.  
  1367. French Bread
  1368.  
  1369. Recipe By :
  1370. Serving Size : 0 Preparation Time : 0:00
  1371. Categories :
  1372. Amount Measure Ingredient -- Preparation Method
  1373. -------- ------------ --------------------------------
  1374. regular loaf
  1375. 3/4 cup +1 tbsp
  1376. water
  1377. 2 cup white bread flour
  1378. 1 tablespoon sugar
  1379. 1 teaspoon salt
  1380. 1 1/2 teaspoon active dry yeast
  1381.  
  1382. It's best with an extra knead, which my machine doesn't have, so I turn it off after the first knead and restart it again.
  1383.  
  1384. Recipe from Electric Bread, ICE, inc Anchorage, Alaska Formatted by Elaine Radis
  1385.  
  1386.  
  1387.  
  1388.  
  1389.  
  1390.  
  1391.  
  1392.  
  1393.  
  1394. - - - - - - - - - - - - - - - - - - -
  1395.  
  1396.  
  1397.  
  1398.  
  1399. Nutr. Assoc. : 0
  1400. * Exported from MasterCook *
  1401.  
  1402. Egg Bread
  1403.  
  1404. Recipe By :
  1405. Serving Size : 0 Preparation Time : 0:00
  1406. Categories :
  1407. Amount Measure Ingredient -- Preparation Method
  1408. -------- ------------ --------------------------------
  1409. 1 1/2 pound loaf
  1410. 3/4 cup milk
  1411. 2 eggs
  1412. 3 cup bread flour
  1413. 1 1/2 teaspoon salt
  1414. 3 tablespoon applesauce
  1415. 1/4 cup sugar
  1416. 1 1/2 teaspoon yeast
  1417.  
  1418. Crust light.
  1419.  
  1420.  
  1421.  
  1422.  
  1423.  
  1424.  
  1425.  
  1426.  
  1427.  
  1428. - - - - - - - - - - - - - - - - - - -
  1429.  
  1430.  
  1431.  
  1432.  
  1433. Nutr. Assoc. : 0
  1434. * Exported from MasterCook *
  1435.  
  1436. Sourdough White Bread
  1437.  
  1438. Recipe By :
  1439. Serving Size : 1 Preparation Time : 0:00
  1440. Categories :
  1441. Amount Measure Ingredient -- Preparation Method
  1442. -------- ------------ --------------------------------
  1443. -----1 pound loaf-----
  1444. 1 1/2 cups starter
  1445. 1 1/2 cups white bread flour
  1446. 1 tablespoon dry milk
  1447. 1 tablespoon sugar
  1448. 1 teaspoon salt
  1449. 1 tablespoon butter
  1450. 2 teaspoons yeast (active dry) -- optional
  1451.  
  1452. Follow manufacturer's directions.
  1453.  
  1454.  
  1455.  
  1456.  
  1457.  
  1458.  
  1459.  
  1460.  
  1461.  
  1462. - - - - - - - - - - - - - - - - - - -
  1463.  
  1464.  
  1465.  
  1466.  
  1467. Nutr. Assoc. : 0
  1468. * Exported from MasterCook *
  1469.  
  1470. Sourdough Starter
  1471.  
  1472. Recipe By :
  1473. Serving Size : 1 Preparation Time : 0:00
  1474. Categories :
  1475. Amount Measure Ingredient -- Preparation Method
  1476. -------- ------------ --------------------------------
  1477. 4 cup lukewarm water
  1478. 1 package activated dry yeast
  1479. 1 tablespoon vinegar -- very important<
  1480. 1/4 cup sugar
  1481. 5 cup Unbleached flour
  1482.  
  1483. Pour the water into a crock or a wide mouth gallon jar. Pour in the yeast and let it dissolve. Stir. Add vinegar, sugar and flour. Mix. Cover w/cloth and set in a warm place to sour..(2 to 3 days). When activity STOPS, the mixture flattens out. An amber colored liquor comes to the top..And it SMELLS.. THAT'S IT! Mix it up. It will look like whipping cream. Put it in a GLASS JAR with a screw type lid; place in refrigerator.
  1484.  
  1485. IT WILL KEEP FOR MONTHS. Growing better as it continues to age at a very slow pace. I have no idea regarding conversion for use in BM. IF YOU DO.. Let ME know..Ho-Kay? It is super in pancakes; waffles; coffee cake; rolled biscuits; quick drop biscuits; cinnamon rolls; cobbler; BREAD; cake; oatmeal cookies; etc.. I wish you success and tasty eating.. DON'T BE AFRAID TO EXPERIMENT! Good Sour Baking to You for Yours.. Lyman, at Sunny, Reno Nevada
  1486.  
  1487.  
  1488.  
  1489.  
  1490.  
  1491.  
  1492.  
  1493.  
  1494.  
  1495. - - - - - - - - - - - - - - - - - - -
  1496.  
  1497.  
  1498.  
  1499.  
  1500. Nutr. Assoc. : 0
  1501. * Exported from MasterCook *
  1502.  
  1503. Sourdough Pizza Bread
  1504.  
  1505. Recipe By :
  1506. Serving Size : 1 Preparation Time : 0:00
  1507. Categories :
  1508. Amount Measure Ingredient -- Preparation Method
  1509. -------- ------------ --------------------------------
  1510. [cat] -- -for dak/welbilt:
  1511. 1/2 cup milk -- plus
  1512. 2 tablespoons milk
  1513. 1 cup sourdough starter
  1514. 2 tablespoons sugar
  1515. 1 teaspoon salt
  1516. 1 egg -- beaten
  1517. 2 tablespoons butter -- melted
  1518. 1/2 teaspoon dried basil -- crumbled
  1519. 1/2 teaspoon dried oregano -- crumbled
  1520. 3 tablespoons grated parmesan cheese
  1521. 1/4 cup pepperoni -- finely minced
  1522. 3 cups flour
  1523. 1 1/2 teaspoons yeast
  1524.  
  1525. A very unique bread, guaranteed to garner many compliments:
  1526.  
  1527. Combine all ingredients in bread machine.
  1528.  
  1529. For Sanyo/Seiko machine, use following proportions: 6 Tb plus 2 tsp milk 2/3 cup sourdough starter 1 Tb plus 1 tsp sugar 1 egg yolk, beaten 1/2 tsp salt 1 Tb plus 1 tsp melted butter 1/4 tsp plus a generous pinch of basil, crumbled 1/4 tsp plus a generous pinch of oregano, crumbled 2 Tb grated Parmesan cheese 2 Tb plus 2 tsp finely minced pepperoni 2 cups flour 1 tsp yeast Also see Atari Bread 233 Posted on Genie C13 T19 M152 by C.THOMPSON18 [CAT] on 8/9/91 MM by Cathy Svitek
  1530.  
  1531.  
  1532.  
  1533.  
  1534.  
  1535.  
  1536.  
  1537.  
  1538.  
  1539. - - - - - - - - - - - - - - - - - - -
  1540.  
  1541.  
  1542.  
  1543.  
  1544. Nutr. Assoc. : 0
  1545. * Exported from MasterCook *
  1546.  
  1547. Sourdough Peasant Bread
  1548.  
  1549. Recipe By :
  1550. Serving Size : 0 Preparation Time : 0:00
  1551. Categories :
  1552. Amount Measure Ingredient -- Preparation Method
  1553. -------- ------------ --------------------------------
  1554. posted by gaye levy
  1555. 1 1/8 cups sourdough starter
  1556. 1/2 cup water
  1557. 1 1/4 teaspoons sugar
  1558. 3/4 teaspoon salt
  1559. 2 1/4 cups bread flour
  1560. 1 1/2 teaspoons yeast
  1561.  
  1562. This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B101.
  1563.  
  1564. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture.
  1565.  
  1566. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M.
  1567.  
  1568.  
  1569.  
  1570.  
  1571.  
  1572.  
  1573.  
  1574.  
  1575.  
  1576. - - - - - - - - - - - - - - - - - - -
  1577.  
  1578.  
  1579.  
  1580.  
  1581. Nutr. Assoc. : 0
  1582. * Exported from MasterCook *
  1583.  
  1584. Sourdough Onion Bread
  1585.  
  1586. Recipe By :
  1587. Serving Size : 0 Preparation Time : 0:00
  1588. Categories :
  1589. Amount Measure Ingredient -- Preparation Method
  1590. -------- ------------ --------------------------------
  1591. 2 teaspoons yeast
  1592. 2 tablespoons vital gluten -- optional
  1593. 4 cups whole wheat flour
  1594. 2/3 teaspoon salt
  1595. 1/2 cup diced onions
  1596. 2/3 cup milk
  1597. 1 1/3 cups starter
  1598.  
  1599. For DAK or Welbilt, use Sweet Bread Cycle. Use 'double knead' method if possible.
  1600.  
  1601. Per 1 oz. slice: 66.8 calories, .3 g fat, 2.9 g protein, 13/8 g carbohydrate, .1 mg cholesterol, 51.6 mg sodium
  1602.  
  1603.  
  1604.  
  1605.  
  1606.  
  1607.  
  1608.  
  1609.  
  1610.  
  1611. - - - - - - - - - - - - - - - - - - -
  1612.  
  1613.  
  1614.  
  1615.  
  1616. Nutr. Assoc. : 0
  1617. * Exported from MasterCook *
  1618.  
  1619. Sourdough Maple Walnut Bread Abm
  1620.  
  1621. Recipe By :
  1622. Serving Size : 1 Preparation Time : 0:00
  1623. Categories :
  1624. Amount Measure Ingredient -- Preparation Method
  1625. -------- ------------ --------------------------------
  1626. -----pour into bakery-----
  1627. 1/2 tablespoon yeast
  1628. 1 1/2 cups flour -- whole wheat
  1629. 1 1/2 cups flour -- bread
  1630. 1/3 teaspoon cinnamon -- ground
  1631. 1/2 teaspoon salt
  1632. 1 1/2 tablespoons oil -- walnut
  1633. 3 tablespoons syrup -- maple
  1634. 3/4 cup sourdough starter
  1635. 3/4 cup water -- warm
  1636. -----add at beep-----
  1637. 1/3 cup walnuts -- chopped
  1638. 1/3 cup raisins
  1639.  
  1640. Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.
  1641.  
  1642. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: a winner! I got a lovely loaf in my R2D2 with no modifications, and the kids have inhaled it. It's a purple color! Posted on GEnie's Food & Wine RT Jan 12, 1993 by C.SVITEK [cathy] MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
  1643.  
  1644.  
  1645.  
  1646.  
  1647.  
  1648.  
  1649.  
  1650.  
  1651.  
  1652. - - - - - - - - - - - - - - - - - - -
  1653.  
  1654.  
  1655.  
  1656.  
  1657. Nutr. Assoc. : 0
  1658. * Exported from MasterCook *
  1659.  
  1660. Sourdough Maple Walnut Bread
  1661.  
  1662. Recipe By :
  1663. Serving Size : 1 Preparation Time : 0:00
  1664. Categories :
  1665. Amount Measure Ingredient -- Preparation Method
  1666. -------- ------------ --------------------------------
  1667. -----pour into bakery-----
  1668. 1/2 tablespoon yeast
  1669. 1 1/2 cups whole wheat flour
  1670. 1 1/2 cups bread flour
  1671. 1/3 teaspoon cinnamon -- ground
  1672. 1/2 teaspoon salt
  1673. 1 1/2 tablespoons walnut oil
  1674. 3 tablespoons maple syrup
  1675. 3/4 cup sourdough starter
  1676. 3/4 cup water -- warm or milk
  1677. -----add at beep-----
  1678. 1/3 cup walnuts -- chopped
  1679. 1/3 cup raisins
  1680.  
  1681. Bring all ingredients to room temperature and pour into bakery, in order, except nuts and raisins. Set "baking control" at 10 o'clock. Select "white bread" and push Start. Add nuts and raisins at beep, 88 minutes into cycle.
  1682.  
  1683. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment:
  1684.  
  1685. Food & Wine RT [*] Category 13, Topic 26 Message 181 Tue Jan 12, 1993 C.SVITEK [cathy] at 19:38 EST MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
  1686.  
  1687.  
  1688.  
  1689.  
  1690.  
  1691.  
  1692.  
  1693.  
  1694.  
  1695. - - - - - - - - - - - - - - - - - - -
  1696.  
  1697.  
  1698.  
  1699.  
  1700. Nutr. Assoc. : 0
  1701. * Exported from MasterCook *
  1702.  
  1703. Zuni Indian Bread
  1704.  
  1705. Recipe By :
  1706. Serving Size : 1 Preparation Time : 0:00
  1707. Categories :
  1708. Amount Measure Ingredient -- Preparation Method
  1709. -------- ------------ --------------------------------
  1710. 3 tablespoon dry buttermilk -- or
  1711. 7/8 cup buttermilk
  1712. 7/8 cup water -- if you use dry
  1713. buttermilk
  1714. 1 egg -- (i use just a white)
  1715. 1 teaspoon powdered lecithin -- optional
  1716. 1 2/3 cup whole wheat flour
  1717. 1 cup bread flour
  1718. 1/3 cup cornmeal
  1719. 1 1/2 teaspoon salt
  1720. 1 1/2 tablespoon applesauce (butter)
  1721. 3 tablespoon molasses
  1722. 1/3 cup dry roasted sunflower seeds
  1723. 1/4 teaspoon baking soda -- (omit if using
  1724. powder buttermilk
  1725. 3 teaspoon yeast
  1726.  
  1727. Use light setting.
  1728.  
  1729.  
  1730.  
  1731.  
  1732.  
  1733.  
  1734.  
  1735.  
  1736.  
  1737. - - - - - - - - - - - - - - - - - - -
  1738.  
  1739.  
  1740.  
  1741.  
  1742. Nutr. Assoc. : 0
  1743. * Exported from MasterCook *
  1744.  
  1745. Swedish Limpa Rye Bread
  1746.  
  1747. Recipe By :
  1748. Serving Size : 1 Preparation Time : 0:00
  1749. Categories :
  1750. Amount Measure Ingredient -- Preparation Method
  1751. -------- ------------ --------------------------------
  1752. 1 cup water
  1753. 1 1/2 teaspoon anise extract
  1754. 2 tablespoon molasses
  1755. 1 tablespoon applesauce
  1756. 3 1/2 tablespoon sugar
  1757. 2 teaspoon salt
  1758. 2 1/2 teaspoon grated orange peel
  1759. 1/2 teaspoon fennel seeds -- (optional)
  1760. 2 cup bread flour
  1761. 1 cup rye flour
  1762. 1/2 teaspoon lecithin -- (optional)
  1763. 1 1/2 tablespoon gluten -- (optional)
  1764. 2 1/2 teaspoon yeast
  1765.  
  1766. Panasonic/National machines take slightly more yeast.
  1767.  
  1768.  
  1769.  
  1770.  
  1771.  
  1772.  
  1773.  
  1774.  
  1775.  
  1776. - - - - - - - - - - - - - - - - - - -
  1777.  
  1778.  
  1779.  
  1780.  
  1781. Nutr. Assoc. : 0
  1782. * Exported from MasterCook *
  1783.  
  1784. Sourest Sourdough
  1785.  
  1786. Recipe By :
  1787. Serving Size : 1 Preparation Time : 0:00
  1788. Categories :
  1789. Amount Measure Ingredient -- Preparation Method
  1790. -------- ------------ --------------------------------
  1791. 1 1/4 cups sourdough starter
  1792. 1/2 cup water
  1793. 3 cups bread flour
  1794. 1 tablespoon olive oil
  1795. 2 tablespoons sugar
  1796. 1 teaspoon salt
  1797. 2 teaspoons yeast
  1798.  
  1799. Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours.
  1800.  
  1801. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable.) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too.) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do ... and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from ba tch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique...but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks.
  1802.  
  1803. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the Original pot.) Everytime I share this recipe, I get notes saying this is the beat sourdough ever!
  1804.  
  1805.  
  1806.  
  1807.  
  1808.  
  1809.  
  1810.  
  1811.  
  1812.  
  1813. - - - - - - - - - - - - - - - - - - -
  1814.  
  1815.  
  1816.  
  1817.  
  1818. Nutr. Assoc. : 0
  1819. * Exported from MasterCook *
  1820.  
  1821. Sourdough Whole Wheat Banana Bread For R2d2
  1822.  
  1823. Recipe By :
  1824. Serving Size : 1 Preparation Time : 0:00
  1825. Categories :
  1826. Amount Measure Ingredient -- Preparation Method
  1827. -------- ------------ --------------------------------
  1828. 1 package yeast
  1829. 2 cups flour, bread
  1830. 1 cup flour, whole wheat
  1831. bananas; very ripe -- mashed
  1832. 1 cup sourdough starter
  1833. 1 teaspoon salt
  1834.  
  1835. Put ingredients in bread machine as suggested by manufacturer.
  1836.  
  1837. Original Poster's Note: Here's one I"ve been tinkering with for several months now. I'm eating a warm slice right now and it's GREAT! :) The ripe bananas eliminate the need for any sugar or oil. This makes a very tasty loaf that is excellent toasted in the morning or eaten straight out of the bread machine late at night. Hey, I think this may even qualify as healthy stuff.
  1838.  
  1839. Food & Wine RT [*] Category 2, Topic 28 Message 222 Tue Sept 21, 1993 A.WESTON [Alan] at 04:57 EDT Reformatted for MM:dianE
  1840.  
  1841.  
  1842.  
  1843.  
  1844.  
  1845.  
  1846.  
  1847.  
  1848.  
  1849. - - - - - - - - - - - - - - - - - - -
  1850.  
  1851.  
  1852.  
  1853.  
  1854. Nutr. Assoc. : 0
  1855. * Exported from MasterCook *
  1856.  
  1857. Basic Whole Wheat
  1858.  
  1859. Recipe By :
  1860. Serving Size : 0 Preparation Time : 0:00
  1861. Categories :
  1862. Amount Measure Ingredient -- Preparation Method
  1863. -------- ------------ --------------------------------
  1864. 1 pound loaf
  1865. 1/4 cup water
  1866. 3/8 cup milk
  1867. 1 egg
  1868. 1 cup whole wheat flour
  1869. 1 cup bread flour
  1870. 1 teaspoon salt
  1871. 1 tablespoon applesauce (oil)
  1872. 1 tablespoon honey
  1873. 2 teaspoon yeast
  1874.  
  1875. Crust light Bake.
  1876.  
  1877.  
  1878.  
  1879.  
  1880.  
  1881.  
  1882.  
  1883.  
  1884.  
  1885. - - - - - - - - - - - - - - - - - - -
  1886.  
  1887.  
  1888.  
  1889.  
  1890. Nutr. Assoc. : 0
  1891. * Exported from MasterCook *
  1892.  
  1893. Baba Au Rhum
  1894.  
  1895. Recipe By :
  1896. Serving Size : 1 Preparation Time : 0:00
  1897. Categories :
  1898. Amount Measure Ingredient -- Preparation Method
  1899. -------- ------------ --------------------------------
  1900. 1/3 cup milk
  1901. 1 1/2 teaspoon active dry yeast
  1902. 1 3/4 cup bread flour -- plus
  1903. 2 tablespoon bread flour
  1904. 6 tablespoon sugar
  1905. 8 tablespoon (1 stick) unsalted butter
  1906. 3 eggs
  1907. -----syrup-----
  1908. 1 cup sugar
  1909. 1 cup water
  1910. 1/4 cup dark rum
  1911. 2/3 cup unsweetened whipped cream
  1912.  
  1913. FINALLY found the answer to your question about "Babka" recipe for ABM! In "The Best Bread Machine Cookbook Ever" by Madge Rosenberg there is the recipe you are looking for! "Save this giant baba for a special celebration that calls for an impressive dessert that is syrupy and rich." 1. Scald the milk in a small sauce pan and let cool to room temperature. 2. Add the milk and all remaining ingred. for the baba in the order SUGGESTED by YOUR bread machine manual and process on the basic bread cycle according to the manufacturer's directions. 3. Make a syrup by boiling the sugar & water together in a small saucepan until the mixture is clear. Add the rum and simmer for 1 minute. 4. When the bread cycle ends, remove the warm baba to a deep dish or shallow bowl. Brush the baba with the syrup several times as it cools. Allow the baba to soak up the syrup that collects in the bottom of the dish. Refrigerate until chilled. 5. When cool, slice the baba into wedges and brush them with any remaining syrup if they are not totally moist. Serve with unsweetened whipped cream on the side.
  1914.  
  1915. (my note to you: I copied the recipe just AS IS from the book. I have not made it. The "2/3 C whipped cream 1 cup" was written just that way. It probably means it is 2/3 C. before whipping and 1 cup after whipping. See, it Pays to ask questions on this board! Bev in MN Baking with a Pana 1.5# Formatted by Elaine Radis BGMB90B; APRIL '93
  1916.  
  1917.  
  1918.  
  1919.  
  1920.  
  1921.  
  1922.  
  1923.  
  1924.  
  1925. - - - - - - - - - - - - - - - - - - -
  1926.  
  1927.  
  1928.  
  1929.  
  1930. Nutr. Assoc. : 0
  1931. * Exported from MasterCook *
  1932.  
  1933. B/M "Sour" Sourdough
  1934.  
  1935. Recipe By :
  1936. Serving Size : 1 Preparation Time : 0:00
  1937. Categories :
  1938. Amount Measure Ingredient -- Preparation Method
  1939. -------- ------------ --------------------------------
  1940. 1 1/4 cups sourdough starter
  1941. 1/2 cup water
  1942. 3 cups bread flour
  1943. 1 tablespoon margarine -- melted
  1944. 2 tablespoons sugar
  1945. 1 1/2 teaspoons salt
  1946. 2 teaspoons yeast
  1947.  
  1948. This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty.
  1949.  
  1950.  
  1951.  
  1952.  
  1953.  
  1954.  
  1955.  
  1956.  
  1957.  
  1958. - - - - - - - - - - - - - - - - - - -
  1959.  
  1960.  
  1961.  
  1962.  
  1963. Nutr. Assoc. : 0
  1964. * Exported from MasterCook *
  1965.  
  1966. Apple Butter Bread
  1967.  
  1968. Recipe By :
  1969. Serving Size : 24 Preparation Time : 0:00
  1970. Categories :
  1971. Amount Measure Ingredient -- Preparation Method
  1972. -------- ------------ --------------------------------
  1973. 1/2 tablespoon yeast
  1974. 1 cup flour -- whole wheat
  1975. 2 cup flour -- bread
  1976. 1 teaspoon salt
  1977. 1 tablespoon sugar
  1978. 1/2 cup apple butter
  1979. 2 tablespoon oil
  1980. 1 cup water
  1981.  
  1982. Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start.
  1983.  
  1984. Bake the apple butter right into the bread. Try substituting any favorite jam or jelly for the apple butter.
  1985.  
  1986. Apple's comments: I substituted Peach Butter for the Apple Butter in this recipe and it was delicious. It has a very nice texture and aroma! Tested in DAK R2D2.
  1987.  
  1988.  
  1989.  
  1990.  
  1991.  
  1992. - - - - - - - - - - - - - - - - - - -
  1993.  
  1994.  
  1995.  
  1996.  
  1997. Nutr. Assoc. : 0
  1998. * Exported from MasterCook *
  1999.  
  2000. Anne And Bill's Apple Oatmeal Bread With Raisins
  2001.  
  2002. Recipe By :
  2003. Serving Size : 1 Preparation Time : 0:00
  2004. Categories :
  2005. Amount Measure Ingredient -- Preparation Method
  2006. -------- ------------ --------------------------------
  2007. 1/2 cup old fashioned rolled oats
  2008. 5/8 cup water
  2009. 1/2 cup unsweetened applesauce
  2010. 2 3/4 cup bread flour
  2011. 1 1/2 teaspoon salt
  2012. 2 tablespoon brown sugar
  2013. 1 1/2 tablespoon nonfat dry milk powder
  2014. 1 1/2 tablespoon applesauce*
  2015. 1/3 cup raisins
  2016. 1 teaspoon ground cinnamon
  2017. 1 1/2 teaspoon yeast*
  2018.  
  2019. 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
  2020.  
  2021.  
  2022.  
  2023.  
  2024.  
  2025.  
  2026.  
  2027.  
  2028.  
  2029. - - - - - - - - - - - - - - - - - - -
  2030.  
  2031.  
  2032.  
  2033.  
  2034. Nutr. Assoc. : 0
  2035. * Exported from MasterCook *
  2036.  
  2037. Anadama Bread
  2038.  
  2039. Recipe By : The Ultimate Bread Machine Cookbook
  2040. Serving Size : 1 Preparation Time : 0:00
  2041. Categories :
  2042. Amount Measure Ingredient -- Preparation Method
  2043. -------- ------------ --------------------------------
  2044. 2 1/4 teaspoons yeast
  2045. 2 1/2 cups bread flour
  2046. 1/2 cup whole wheat flour
  2047. 1/3 cup cornmeal -- coarsely ground
  2048. 1 1/2 teaspoons salt
  2049. 4 tablespoons powdered milk
  2050. 2 tablespoons butter or margarine
  2051. 1 1/4 cups water
  2052. 3 tablespoons molasses
  2053. 1 teaspoon lemon juice
  2054.  
  2055. Place all ingredients in machine and push start! Not recommended for use with timer.
  2056.  
  2057. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 servings Posted on NVN #134206 by Laguda on 06/12/94, MM format
  2058.  
  2059.  
  2060.  
  2061.  
  2062.  
  2063.  
  2064.  
  2065.  
  2066.  
  2067. - - - - - - - - - - - - - - - - - - -
  2068.  
  2069.  
  2070.  
  2071.  
  2072. Nutr. Assoc. : 0
  2073. * Exported from MasterCook *
  2074.  
  2075. Apple Wheat Bread
  2076.  
  2077. Recipe By : The Ultimate Bread Machine Cookbook
  2078. Serving Size : 1 Preparation Time : 0:00
  2079. Categories :
  2080. Amount Measure Ingredient -- Preparation Method
  2081. -------- ------------ --------------------------------
  2082. 2 1/4 teaspoons yeast
  2083. 2 2/3 cups bread flour
  2084. 1/3 cup whole wheat flour
  2085. 1 teaspoon cinnamon
  2086. 1/4 teaspoon nutmeg
  2087. 1 1/2 teaspoons salt
  2088. 2 tablespoons brown sugar
  2089. 4 tablespoons powdered milk
  2090. 1 tablespoon butter or margarine
  2091. 1/2 cup water -- plus 3 tb
  2092. 3/4 cup apple, tart,chopped -- peeled
  2093. 1 teaspoon lemon juice
  2094.  
  2095. Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134205 by Laguda on 06/12/94, MM format
  2096.  
  2097.  
  2098.  
  2099.  
  2100.  
  2101.  
  2102.  
  2103.  
  2104.  
  2105. - - - - - - - - - - - - - - - - - - -
  2106.  
  2107.  
  2108.  
  2109.  
  2110. Nutr. Assoc. : 0
  2111. * Exported from MasterCook *
  2112.  
  2113. Black Bread
  2114.  
  2115. Recipe By : The Ultimate Bread Machine Cookbook
  2116. Serving Size : 1 Preparation Time : 0:00
  2117. Categories :
  2118. Amount Measure Ingredient -- Preparation Method
  2119. -------- ------------ --------------------------------
  2120. 2 1/4 teaspoons yeast
  2121. 2 cups bread flour
  2122. 1 cup rye flour
  2123. 1 teaspoon caraway seeds
  2124. 1 1/2 tablespoons cornmeal -- coarsely ground
  2125. 1 1/2 teaspoons instant coffee granules
  2126. 1 1/2 teaspoons unsweetened cocoa powder
  2127. 1 1/2 teaspoons onion powder
  2128. 1 1/2 teaspoons salt
  2129. 1 1/2 tablespoons dark brown sugar
  2130. 2 tablespoons butter or margarine
  2131. 1/2 cup water -- plus 3 tb
  2132. 1/2 cup buttermilk
  2133. 1 1/2 tablespoons molasses
  2134. 1 teaspoon lemon juice
  2135.  
  2136. Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133991 by Laguda on 06/11/94, MM format
  2137.  
  2138.  
  2139.  
  2140.  
  2141.  
  2142.  
  2143.  
  2144.  
  2145.  
  2146. - - - - - - - - - - - - - - - - - - -
  2147.  
  2148.  
  2149.  
  2150.  
  2151. Nutr. Assoc. : 0
  2152. * Exported from MasterCook *
  2153.  
  2154. Carolina Rice Bread
  2155.  
  2156. Recipe By : The Ultimate Bread Machine Cookbook
  2157. Serving Size : 1 Preparation Time : 0:00
  2158. Categories :
  2159. Amount Measure Ingredient -- Preparation Method
  2160. -------- ------------ --------------------------------
  2161. 2 1/4 teaspoons yeast
  2162. 3 cups bread flour
  2163. 1 1/2 teaspoons salt
  2164. 1 tablespoon sugar
  2165. 2 tablespoons powdered milk
  2166. 1 tablespoon butter or margarine
  2167. 3/4 cup white rice -- well cooked
  2168. 3/4 cup water
  2169. 1 large egg
  2170. 1 teaspoon lemon juice
  2171.  
  2172. Place all ingredients in machine and push start! Do not use timer.
  2173.  
  2174. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133987 by Laguda on 06/11/94, MM format
  2175.  
  2176.  
  2177.  
  2178.  
  2179.  
  2180.  
  2181.  
  2182.  
  2183.  
  2184. - - - - - - - - - - - - - - - - - - -
  2185.  
  2186.  
  2187.  
  2188.  
  2189. Nutr. Assoc. : 0
  2190. * Exported from MasterCook *
  2191.  
  2192. Golden Cracked Wheat Bread
  2193.  
  2194. Recipe By : The Ultimate Bread Machine Cookbook
  2195. Serving Size : 1 Preparation Time : 0:00
  2196. Categories :
  2197. Amount Measure Ingredient -- Preparation Method
  2198. -------- ------------ --------------------------------
  2199. 2 1/4 teaspoons yeast
  2200. 2 1/4 cups bread flour
  2201. 3/4 cup whole wheat flour
  2202. 1/3 cup cracked wheat
  2203. 1 1/2 teaspoons salt
  2204. 4 tablespoons powdered milk
  2205. 1 tablespoon butter or margarine
  2206. 1 cup water
  2207. 3 tablespoons honey
  2208. 1 large egg
  2209. 1 teaspoon lemon juice
  2210.  
  2211. Place all ingredients in machine and push start! Do not use timer.
  2212.  
  2213. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133990 by Laguda on 06/11/94, MM format
  2214.  
  2215.  
  2216.  
  2217.  
  2218.  
  2219.  
  2220.  
  2221.  
  2222.  
  2223. - - - - - - - - - - - - - - - - - - -
  2224.  
  2225.  
  2226.  
  2227.  
  2228. Nutr. Assoc. : 0
  2229. * Exported from MasterCook *
  2230.  
  2231. Heartland Raisin Nut Bread
  2232.  
  2233. Recipe By : The Ultimate Bread Machine Cookbook
  2234. Serving Size : 1 Preparation Time : 0:00
  2235. Categories :
  2236. Amount Measure Ingredient -- Preparation Method
  2237. -------- ------------ --------------------------------
  2238. 2 1/4 teaspoons yeast
  2239. 2 1/2 cups bread flour
  2240. 1/2 cup whole wheat flour
  2241. 3 tablespoons wheat germ -- toasted
  2242. 1 1/2 teaspoons salt
  2243. 1 tablespoon brown sugar -- dark
  2244. 4 tablespoons powdered milk
  2245. 1 tablespoon butter or margarine
  2246. 1 cup water -- plus 2 tb
  2247. 1 large egg
  2248. 1 teaspoon lemon juice
  2249. 3 tablespoons raisins -- dark
  2250. 3 tablespoons raisins -- golden
  2251. 1/3 cup walnuts, chopped -- toasted
  2252.  
  2253. Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding fruit and nuts at beep.
  2254.  
  2255. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134209 by Laguda on 06/12/94, MM format
  2256.  
  2257.  
  2258.  
  2259.  
  2260.  
  2261.  
  2262.  
  2263.  
  2264.  
  2265. - - - - - - - - - - - - - - - - - - -
  2266.  
  2267.  
  2268.  
  2269.  
  2270. Nutr. Assoc. : 0
  2271. * Exported from MasterCook *
  2272.  
  2273. Groom's Bread
  2274.  
  2275. Recipe By : The Ultimate Bread Machine Cookbook
  2276. Serving Size : 1 Preparation Time : 0:00
  2277. Categories :
  2278. Amount Measure Ingredient -- Preparation Method
  2279. -------- ------------ --------------------------------
  2280. 2 1/4 teaspoons yeast
  2281. 2 1/2 cups bread flour
  2282. 1/2 cup whole wheat flour
  2283. 1/3 cup wheat germ -- toasted
  2284. 1 tablespoon orange zest -- grated
  2285. 1 1/2 teaspoons salt
  2286. 2 tablespoons brown sugar -- dark
  2287. 4 tablespoons powdered milk
  2288. 2 tablespoons butter or margarine
  2289. 1 1/4 cups water -- plus 1 tb
  2290. 1/2 cup fruits, dried, mixed -- coarsely chopped
  2291.  
  2292. Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding dried fruit at the beep.
  2293.  
  2294. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134210 by Laguda on 06/12/94, MM format
  2295.  
  2296.  
  2297.  
  2298.  
  2299.  
  2300.  
  2301.  
  2302.  
  2303.  
  2304. - - - - - - - - - - - - - - - - - - -
  2305.  
  2306.  
  2307.  
  2308.  
  2309. Nutr. Assoc. : 0
  2310. * Exported from MasterCook *
  2311.  
  2312. Sweet Potato Pecan Bread
  2313.  
  2314. Recipe By : The Ultimate Bread Machine Cookbook
  2315. Serving Size : 1 Preparation Time : 0:00
  2316. Categories :
  2317. Amount Measure Ingredient -- Preparation Method
  2318. -------- ------------ --------------------------------
  2319. 2 1/4 teaspoons yeast
  2320. 3 cups bread flour
  2321. 4 tablespoons rolled oats
  2322. 1/2 teaspoon cinnamon
  2323. 2 pinches nutmeg
  2324. 1 1/2 teaspoons salt
  2325. 2 tablespoons brown sugar -- dark
  2326. 3 tablespoons powdered milk
  2327. 3 tablespoons butter or margarine
  2328. 3/4 cup sweet potatoes,mashed -- cooked
  2329. 3/4 cup water
  2330. 3 tablespoons raisins -- dark
  2331. 1/3 cup pecans -- chopped
  2332.  
  2333. Place all ingredients in machine and push start! Use raisin bread cycle, adding fruit and nuts at beep.
  2334.  
  2335. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134214 by Laguda on 06/12/94, MM format
  2336.  
  2337.  
  2338.  
  2339.  
  2340.  
  2341.  
  2342.  
  2343.  
  2344.  
  2345. - - - - - - - - - - - - - - - - - - -
  2346.  
  2347.  
  2348.  
  2349.  
  2350. Nutr. Assoc. : 0
  2351. * Exported from MasterCook *
  2352.  
  2353. Sunflower Wheat Bread 1
  2354.  
  2355. Recipe By : The Ultimate Bread Machine Cookbook
  2356. Serving Size : 1 Preparation Time : 0:00
  2357. Categories :
  2358. Amount Measure Ingredient -- Preparation Method
  2359. -------- ------------ --------------------------------
  2360. 2 1/4 teaspoons yeast
  2361. 2 1/2 cups bread flour
  2362. 1/2 cup whole wheat flour
  2363. 3 tablespoons medium rye flour
  2364. 2 teaspoons orange zest -- grated
  2365. 1 1/2 teaspoons salt
  2366. 1 tablespoon sugar
  2367. 4 tablespoons powdered milk
  2368. 1 tablespoon butter or margarine
  2369. 1 1/4 cups water -- plus 1 tb
  2370. 1 teaspoon lemon juice
  2371. 1/3 cup sunflower seeds, unsalted -- shelled
  2372.  
  2373. Place all ingredients except sunflower seeds in machine and push start! Use raisin bread cycle if available and add sunflower seeds at the beep.
  2374.  
  2375. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133992 by Laguda on 06/11/94, MM format
  2376.  
  2377.  
  2378.  
  2379.  
  2380.  
  2381.  
  2382.  
  2383.  
  2384.  
  2385. - - - - - - - - - - - - - - - - - - -
  2386.  
  2387.  
  2388.  
  2389.  
  2390. Nutr. Assoc. : 0
  2391. * Exported from MasterCook *
  2392.  
  2393. Shaker Herb Bread
  2394.  
  2395. Recipe By : The Ultimate Bread Machine Cookbook
  2396. Serving Size : 1 Preparation Time : 0:00
  2397. Categories :
  2398. Amount Measure Ingredient -- Preparation Method
  2399. -------- ------------ --------------------------------
  2400. 2 1/4 teaspoons yeast
  2401. 3 cups bread flour
  2402. 3/4 teaspoon celery seed
  2403. 3/4 teaspoon caraway seed
  2404. 3/4 teaspoon ground sage
  2405. 3/4 teaspoon ground nutmeg
  2406. 1 1/2 teaspoons salt
  2407. 1 tablespoon sugar
  2408. 4 tablespoons powdered milk
  2409. 1 tablespoon butter or margarine
  2410. 1 cup water
  2411. 1 large egg
  2412. 1 teaspoon lemon juice
  2413.  
  2414. Place all ingredients in machine and push start! Do not use timer.
  2415.  
  2416. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133986 by Laguda on 06/11/94, MM format
  2417.  
  2418.  
  2419.  
  2420.  
  2421.  
  2422.  
  2423.  
  2424.  
  2425.  
  2426. - - - - - - - - - - - - - - - - - - -
  2427.  
  2428.  
  2429.  
  2430.  
  2431. Nutr. Assoc. : 0
  2432. * Exported from MasterCook *
  2433.  
  2434. Seven Grain Millet Bread
  2435.  
  2436. Recipe By : The Ultimate Bread Machine Cookbook
  2437. Serving Size : 1 Preparation Time : 0:00
  2438. Categories :
  2439. Amount Measure Ingredient -- Preparation Method
  2440. -------- ------------ --------------------------------
  2441. 2 1/4 teaspoons yeast
  2442. 2 1/3 cups bread flour
  2443. 2/3 cup seven grain flour
  2444. 1/3 cup millet seeds -- lightly toasted
  2445. 1 1/2 teaspoons salt
  2446. 4 tablespoons powdered milk
  2447. 1 tablespoon butter or margarine
  2448. 3/4 cup water -- plus 3 tb
  2449. 3 tablespoons honey
  2450. 1 large egg
  2451. 1 teaspoon lemon juice
  2452.  
  2453. Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133989 by Laguda on 06/11/94, MM format
  2454.  
  2455.  
  2456.  
  2457.  
  2458.  
  2459.  
  2460.  
  2461.  
  2462.  
  2463. - - - - - - - - - - - - - - - - - - -
  2464.  
  2465.  
  2466.  
  2467.  
  2468. Nutr. Assoc. : 0
  2469. * Exported from MasterCook *
  2470.  
  2471. Semolina Sesame Bread
  2472.  
  2473. Recipe By : The Ultimate Bread Machine Cookbook
  2474. Serving Size : 1 Preparation Time : 0:00
  2475. Categories :
  2476. Amount Measure Ingredient -- Preparation Method
  2477. -------- ------------ --------------------------------
  2478. 2 1/4 teaspoons yeast
  2479. 2 1/3 cups bread flour
  2480. 2/3 cup semolina flour
  2481. 1 1/2 teaspoons salt
  2482. 1 1/2 teaspoons sugar
  2483. 2 tablespoons powdered milk
  2484. 1 1/2 teaspoons butter or margarine
  2485. 1 cup water
  2486. 1 large egg
  2487. 1 teaspoon lemon juice
  2488. 1/3 cup sesame seeds -- lightly toasted
  2489.  
  2490. Place all ingredients in machine and push start! Do not use timer. Add sesame seeds during second kneading (or use raisin bread cycle and add at the beep).
  2491.  
  2492. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134207 by Laguda on 06/12/94, MM format
  2493.  
  2494.  
  2495.  
  2496.  
  2497.  
  2498.  
  2499.  
  2500.  
  2501.  
  2502. - - - - - - - - - - - - - - - - - - -
  2503.  
  2504.  
  2505.  
  2506.  
  2507. Nutr. Assoc. : 0
  2508. * Exported from MasterCook *
  2509.  
  2510. Pesto Bread
  2511.  
  2512. Recipe By : The Ultimate Bread Machine Cookbook
  2513. Serving Size : 1 Preparation Time : 0:00
  2514. Categories :
  2515. Amount Measure Ingredient -- Preparation Method
  2516. -------- ------------ --------------------------------
  2517. 2 1/4 teaspoons yeast
  2518. 3 cups bread flour
  2519. 1 teaspoon salt
  2520. 1 1/2 teaspoons sugar
  2521. 1 cup water
  2522. 1/4 cup pesto
  2523. 1 teaspoon lemon juice
  2524.  
  2525. Place all ingredients in machine and push start! From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133988 by Laguda on 06/11/94, MM format
  2526.  
  2527.  
  2528.  
  2529.  
  2530.  
  2531.  
  2532.  
  2533.  
  2534.  
  2535. - - - - - - - - - - - - - - - - - - -
  2536.  
  2537.  
  2538.  
  2539.  
  2540. Nutr. Assoc. : 0
  2541. * Exported from MasterCook *
  2542.  
  2543. Onion Egg Bread
  2544.  
  2545. Recipe By : The Ultimate Bread Machine Cookbook
  2546. Serving Size : 1 Preparation Time : 0:00
  2547. Categories :
  2548. Amount Measure Ingredient -- Preparation Method
  2549. -------- ------------ --------------------------------
  2550. 2 1/4 teaspoons yeast
  2551. 3 cups bread flour
  2552. 3 tablespoons onion flakes -- dehydrated
  2553. 1 1/2 teaspoons poppy seeds
  2554. 1 teaspoon salt
  2555. 1 tablespoon sugar
  2556. 4 tablespoons powdered milk
  2557. 2 tablespoons butter or margarine
  2558. 1 cup water
  2559. 1 large egg
  2560. 1 teaspoon lemon juice
  2561.  
  2562. Place all ingredients in machine as directed by your machine's manufacturer and push start. This recipe should not be used on the timed cycle due to it's perishable ingredients.
  2563.  
  2564. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133983 by Laguda on 06/11/94, MM format
  2565.  
  2566.  
  2567.  
  2568.  
  2569.  
  2570.  
  2571.  
  2572.  
  2573.  
  2574. - - - - - - - - - - - - - - - - - - -
  2575.  
  2576.  
  2577.  
  2578.  
  2579. Nutr. Assoc. : 0
  2580. * Exported from MasterCook *
  2581.  
  2582. Olive Oil Garlic Bread
  2583.  
  2584. Recipe By : The Ultimate Bread Machine Cookbook
  2585. Serving Size : 1 Preparation Time : 0:00
  2586. Categories :
  2587. Amount Measure Ingredient -- Preparation Method
  2588. -------- ------------ --------------------------------
  2589. 2 1/4 teaspoons yeast
  2590. 3 cups bread flour
  2591. 1 1/2 teaspoons salt
  2592. 1 tablespoon sugar
  2593. 1 cup water
  2594. 1/4 cup garlic olive oil (see below)
  2595.  
  2596. Place all ingredients in machine and push start! To make Garlic Olive Oil: 1/3 cup peeled garlic cloves, slightly crushed 1 cup extra-virgin olive oil To make the garlic olive oil, heat the extra-virgin olive oil in a small, heavy-bottomed saucepan over medium heat. When the oil begins to smoke, remove from heat immediately and let cool for 10 minutes. Add the prepared garlic cloves. Let steep for at least six hours at room temperature. Remove garlic cloves from oil and discard. Store any unused garlic oil in the refrigerator for up to seven days.
  2597.  
  2598. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #133985 by Laguda on 06/11/94, MM format
  2599.  
  2600.  
  2601.  
  2602.  
  2603.  
  2604.  
  2605.  
  2606.  
  2607.  
  2608. - - - - - - - - - - - - - - - - - - -
  2609.  
  2610.  
  2611.  
  2612.  
  2613. Nutr. Assoc. : 0
  2614. * Exported from MasterCook *
  2615.  
  2616. Molasses Oat Bread
  2617.  
  2618. Recipe By : The Ultimate Bread Machine Cookbook
  2619. Serving Size : 1 Preparation Time : 0:00
  2620. Categories :
  2621. Amount Measure Ingredient -- Preparation Method
  2622. -------- ------------ --------------------------------
  2623. 2 1/4 teaspoons yeast
  2624. 3 cups bread flour
  2625. 1/2 cup rolled oats
  2626. 1 1/2 teaspoons salt
  2627. 1 tablespoon brown sugar -- dark
  2628. 2 tablespoons powdered milk
  2629. 1 tablespoon butter or margarine
  2630. 1 cup water -- plus 2 tb
  2631. 2 tablespoons molasses
  2632. 1 teaspoon lemon juice
  2633.  
  2634. Place all ingredients in machine and push start! Not recommended for use with timer.
  2635.  
  2636. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134208 by Laguda on 06/12/94, MM format
  2637.  
  2638.  
  2639.  
  2640.  
  2641.  
  2642.  
  2643.  
  2644.  
  2645.  
  2646. - - - - - - - - - - - - - - - - - - -
  2647.  
  2648.  
  2649.  
  2650.  
  2651. Nutr. Assoc. : 0
  2652. * Exported from MasterCook *
  2653.  
  2654. Honey Nut Wheat Bread
  2655.  
  2656. Recipe By : The Ultimate Bread Machine Cookbook
  2657. Serving Size : 1 Preparation Time : 0:00
  2658. Categories :
  2659. Amount Measure Ingredient -- Preparation Method
  2660. -------- ------------ --------------------------------
  2661. 2 1/4 teaspoons yeast
  2662. 2 2/3 cups bread flour
  2663. 1/3 cup whole wheat flour
  2664. 3 tablespoons wheat germ -- toasted
  2665. 1 1/2 teaspoons salt
  2666. 4 tablespoons powdered milk
  2667. 1 tablespoon butter or margarine
  2668. 1 cup water -- plus 1 tb
  2669. 1/4 cup honey
  2670. 1 teaspoon lemon juice
  2671. 1/2 cup walnuts, chopped -- toasted
  2672.  
  2673. Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding nuts at the beep. Not recommended for use with timer.
  2674.  
  2675. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134211 by Laguda on 06/12/94, MM format
  2676.  
  2677.  
  2678.  
  2679.  
  2680.  
  2681.  
  2682.  
  2683.  
  2684.  
  2685. - - - - - - - - - - - - - - - - - - -
  2686.  
  2687.  
  2688.  
  2689.  
  2690. Nutr. Assoc. : 0
  2691. * Exported from MasterCook *
  2692.  
  2693. Honey Graham Granola Bread
  2694.  
  2695. Recipe By : The Ultimate Bread Machine Cookbook
  2696. Serving Size : 1 Preparation Time : 0:00
  2697. Categories :
  2698. Amount Measure Ingredient -- Preparation Method
  2699. -------- ------------ --------------------------------
  2700. 2 1/4 teaspoons yeast
  2701. 2 2/3 cups bread flour
  2702. 1/3 cup whole wheat flour
  2703. 1/2 cup granola
  2704. 1 1/2 teaspoons salt
  2705. 4 tablespoons powdered milk
  2706. 1 tablespoon butter or margarine
  2707. 1 1/4 cups water
  2708. 1/4 cup honey
  2709. 1 teaspoon lemon juice
  2710.  
  2711. Place all ingredients in machine and push start! Not recommended for timed cycle.
  2712.  
  2713. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134212 by Laguda on 06/12/94, MM format
  2714.  
  2715.  
  2716.  
  2717.  
  2718.  
  2719.  
  2720.  
  2721.  
  2722.  
  2723. - - - - - - - - - - - - - - - - - - -
  2724.  
  2725.  
  2726.  
  2727.  
  2728. Nutr. Assoc. : 0
  2729. * Exported from MasterCook *
  2730.  
  2731. Fig Walnut Wheat Bread
  2732.  
  2733. Recipe By : The Ultimate Bread Machine Cookbook
  2734. Serving Size : 1 Preparation Time : 0:00
  2735. Categories :
  2736. Amount Measure Ingredient -- Preparation Method
  2737. -------- ------------ --------------------------------
  2738. 2 1/2 teaspoons yeast
  2739. 3 cups bread flour
  2740. 1/3 cup wheat germ -- toasted
  2741. 1 1/2 teaspoons cocoa powder -- unsweetened
  2742. 3/4 teaspoon cinnamon
  2743. 1 teaspoon salt
  2744. 4 tablespoons powdered milk
  2745. 1 tablespoon butter or margarine
  2746. 1 cup water -- plus 3 tb
  2747. 3 tablespoons honey
  2748. 1/2 cup figs,dried,chopped -- calimyrna
  2749. 1/3 cup walnuts, chopped -- toasted
  2750.  
  2751. Place all ingredients in machine and push start! Use raisin bread cycle if possible, adding fruit and nuts at beep. Not recommended for use with timed cycle.
  2752.  
  2753. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134213 by Laguda on 06/12/94, MM format
  2754.  
  2755.  
  2756.  
  2757.  
  2758.  
  2759.  
  2760.  
  2761.  
  2762.  
  2763. - - - - - - - - - - - - - - - - - - -
  2764.  
  2765.  
  2766.  
  2767.  
  2768. Nutr. Assoc. : 0
  2769. * Exported from MasterCook *
  2770.  
  2771. Buckwheat Molasses Bread
  2772.  
  2773. Recipe By : The Ultimate Bread Machine Cookbook
  2774. Serving Size : 1 Preparation Time : 0:00
  2775. Categories :
  2776. Amount Measure Ingredient -- Preparation Method
  2777. -------- ------------ --------------------------------
  2778. 2 1/4 teaspoons yeast
  2779. 3 cups bread flour
  2780. 3/4 cup light buckwheat flour
  2781. 1 teaspoon salt
  2782. 4 tablespoons powdered milk
  2783. 1 tablespoon butter or margarine
  2784. 3/4 cup water -- plus 2 tb
  2785. 1 large egg
  2786. 2 tablespoons molasses
  2787.  
  2788. Place all ingredients in machine and push start. Do not use with timer.
  2789.  
  2790. From The Ultimate Bread Machine Cookbook by Lacalamita Yield: 1 loaf Posted on NVN #133984 by Laguda on 06/11/94, MM format
  2791.  
  2792.  
  2793.  
  2794.  
  2795.  
  2796.  
  2797.  
  2798.  
  2799.  
  2800. - - - - - - - - - - - - - - - - - - -
  2801.  
  2802.  
  2803.  
  2804.  
  2805. Nutr. Assoc. : 0
  2806. * Exported from MasterCook *
  2807.  
  2808. Italian Easter Dove
  2809.  
  2810. Recipe By :
  2811. Serving Size : 12 Preparation Time : 0:00
  2812. Categories : Bread Machine Recipes Fleischmann's Yeast
  2813. Amount Measure Ingredient -- Preparation Method
  2814. -------- ------------ --------------------------------
  2815. DOUGH
  2816. 2 large eggs
  2817. 1/2 cup milk
  2818. 1/4 cup butter or margarine (1/2 stick) -- cut up
  2819. 1/4 cup water (70: to 80:F)
  2820. 1 teaspoon salt
  2821. 3 1/4 cups bread flour
  2822. 1/2 cup sugar
  2823. 1 tablespoon freshly grated lemon peel
  2824. 2 teaspoons Fleischmann's. Bread Machine Yeast
  2825. TOPPING
  2826. 1/2 cup almond paste (3 1/2 ounces)
  2827. 1/4 cup bread flour
  2828. 1 large egg -- divided use
  2829. 1/4 cup slivered almonds
  2830. 1 whole clove
  2831.  
  2832. To make dough: Measure 2 eggs, milk, butter, water, salt, 3 1/4 cups flour, sugar, lemon peel and yeast into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle.
  2833.  
  2834. To make topping: Combine almond paste, 1/4 cup flour and 1 egg yolk (reserve egg white); knead 5 to 6 times or until smooth. Form into 1/2-inch balls; set aside.
  2835.  
  2836. To shape: When cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half. For wings, roll one half of dough to 10 W 5-inch oval. Arrange in center of greased large baking sheet, curving ends downward. For body, roll remaining half of dough to a triangle, 15 inches high and 6 inches wide (at base); place on center of oval. Fold over top third of triangle from left to right; shape to form dove head. Fold over bottom third of triangle from right to left to form tail. With sharp knife, slash wings and tail at 1-inch intervals to form feathers.
  2837.  
  2838. Lightly beat reserved egg white; brush on dough. Arrange almond paste balls, 1/2 inch apart, on body, tail and wings. Press one slivered almond into each ball. Press clove into head for eye. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes.
  2839.  
  2840. Bake at 325:F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack.
  2841.  
  2842. Description:
  2843. "Italians celebrate holidays with specially flavored breads baked in
  2844. unique shapes. This rich and tender loaf is formed into a dove and
  2845. decorated with balls of sweet almond paste. It graces Italian tables
  2846. again at Christmas as a dove of peace."
  2847. Cuisine:
  2848. "Italian"
  2849. Source:
  2850. "Fleischmann's Yeast"
  2851. S(Internet address):
  2852. "http://www.breadworld.com/index.html"
  2853. Yield:
  2854. "1 Dove"
  2855.  
  2856.  
  2857.  
  2858.  
  2859. - - - - - - - - - - - - - - - - - - -
  2860.  
  2861. NOTES : Dough can be prepared in 1 1/2 and 2-pound bread machines
  2862.  
  2863.  
  2864.  
  2865.  
  2866. Nutr. Assoc. : 0
  2867. * Exported from MasterCook *
  2868.  
  2869. Banana Bread
  2870.  
  2871. Recipe By :
  2872. Serving Size : 1 Preparation Time : 0:00
  2873. Categories :
  2874. Amount Measure Ingredient -- Preparation Method
  2875. -------- ------------ --------------------------------
  2876. 1 1/2 cup bread flour
  2877. 1 1/2 cup wheat flour
  2878. 1/2 teaspoon salt
  2879. 2 md ripe bananas
  2880. 1/4 cup honey
  2881. 1/4 cup warm water
  2882. 1 egg
  2883. 1/4 cup oil
  2884. 1/2 teaspoon vanilla
  2885. 1 teaspoon poppy seeds -- (optional)
  2886. 1 package yeast
  2887.  
  2888. Follow the instructions for your machine as to which order you put in your ingredients...make sure that if you set your machine on delayed timer that you don't get your yeast wet or your bread will flop! Bake at 375 degrees. Good luck! Denise / Secane PA Formatted by Elaine Radis BGMB90B; APRIL '93
  2889.  
  2890.  
  2891.  
  2892.  
  2893.  
  2894.  
  2895.  
  2896.  
  2897.  
  2898. - - - - - - - - - - - - - - - - - - -
  2899.  
  2900.  
  2901.  
  2902.  
  2903. Nutr. Assoc. : 0
Advertisement
Add Comment
Please, Sign In to add comment
Advertisement
Public Pastes
Advertisement
We use cookies for various purposes including analytics. By continuing to use Pastebin, you agree to our use of cookies as described in the Cookies Policy.  OK, I Understand
Not a member of Pastebin yet?
Sign Up, it unlocks many cool features!