From: chrisb@hubcap.clemson.edu (Chris Behrens)
Subject: BREAD Recipes Part #2 of 2
Organization: Clemson University
Date: Wed, 6 Jan 1993 04:33:52 GMT


Part #2 of 2
--
GRECIAN SWEET BREAD

- --------------------------- 

This tender bread is almost as rich as a  cake and keeps well.  It may be  made

completely in the bread machine or braided and baked in a conventional oven.

 

INGREDIENTS                     ABM-100           ABM-300/350

yeast                           1 pkg             1 1/2 tsp

bread flour                     3 cups            2 cups

sugar                           3 T               2 T

salt                            1 1/2 tsp         1 tsp

milk (80 deg)                   1/2 cup           1/3 cup

oil (80 deg)                    1/4 cup           3 T

egg (room temp)                 2                 1

anise extract                   1 tsp             3/4 tsp

SETTING                         Sweet Bread       MEDIUM

                                2 o'clock

 

Before the end of the secondary  kneading, the electronic beeper will sound  10

times.  At this signal,  add the chopped almonds:   1/4 cup for the ABM-100,  3

tablespoons for the ABM-300/350.                                            



Russian Black Bread

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1 1/2 t. yeast

1 1/2 cup rye flour

1/2 cup white flour

3 t. gluten (I use a little more...)

1/4 t. sugar

1/2 t. salt

1 1/2 t. caraway seeds

1/2 t. onion powder

1/8 t. fennel seed

3/4 T. cocoa powder

1/4 t. cornstarch



1 T. vinegar

1 T. molasses

1 T. oil or margarine

3/4 cup warm water with 1/2 t. instant coffee added



I sometimes add 1/2 cup or so of chopped onions, to make onion rye bread...



English Muffin Bread

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2 tsp yeast

3 cups bread flour

3 Tbs non-fat dry milk powder

1/4 tsp baking soda

1 tsp salt

2 tsp sugar

1-1/4 cups of hot water



Austrian bread

- ---------------------------

(not necessarily authentic, but inspired by the memories of great bread

 that I used to eat every day when I lived in Austria.)



2 1/2 t yeast

1 1/3 cup bread flour

2/3 cup rye flour

1/3 cup wheat germ

2 T gluten

1 t salt

1/4 t ground allspice

1/4 t rosemary

1/2 T oil

3 T fruit concentrate (may be able to substitute honey)

1 cup water (plus 1 T if at high altitude)



use white bread setting, light



Banana oat bran bread

- ---------------------------



2 1/2 t yeast

1 1/2 cup bread flour

1 cup whole wheat flour

3/4 cup oat bran

2 T gluten

1/2 t poppy seed (optional)

1/2 t nutmeg (optional)

1 t salt

1 1/2 T molasses

2 T fruit concentrate (may be able to substitute honey)

1 cup ripe bananas (about 2 medium bananas)

1/2 cup water (plus 1 T if at high altitude)



use white bread setting, light



                               _______

                              (       )

ORANGE CINNAMON RAISIN BREAD  |_______|

- ---------------------------

                      Small          Medium           Large



orange juice          1/2 cup        2/3 cup          1 (1-1/8) cup

margarine/butter      1 Tb           1-1/4 Tb         2 Tb

 

cinnamon              1 teasp.       1-1/4 teasp.     2 teasp.

grated orange peel    1/2 teasp.     2/3 teasp.       1 teasp.

salt                  1/3 teasp.     1/2 teasp.       3/4 teasp.

sugar                 1 teasp.       1-1/4 teasp.     2 teasp.

bread flour           1-1/2 cups     2 cups           3 cups

yeast                 1 teasp.       1-1/2 teasp.     2-1/2 teasp.

raisins               1/4 cup        1/2 cup          1/2 cup



I microwave the OJ and margarine for 1 minute, to warm it.  



'SALT RISING' BREAD (No. 1)

- ---------------------------

(An old Virginia recipe)



     Dissolve a half-teaspoonful of salt in two cups of scalding

water, and beat in gradually enough flour to make a very soft

dough.  Beat for ten minutes, cover and set in a very warm place

for eight hours.  Now stir a teaspoonful of salt into a pint of

lukewarm milk and add enough flour to make a stiff batter before

working it into the risen dough.  Mix thouroughly, cover, and set

again in a warm place to rise until very light.  Turn into a

wooden bowl and knead in enough flour to make the batter of the

consistency of ordinary bread dough.  Make into loaves and set

those these to rise, and, when light, bake.



'SALT RISING' BREAD (No. 2)

- ---------------------------

     Put a quart of warm water,--not scalding hot, but at blood-

heat,--into a pitcher, deep and of narrow mouth.  Beat into it one

teaspoonful of sugar, one-half teaspoonful of salt, a lump of soda

not larger than a pea and (not necessarily, but preferably) a

tablespoonful of corn-meal, with enough flour to make a rather

thick, but not really stiff, batter.  Set your pitcher, well covered,

into a stone jar or other deep vessel, and surround it with blood-

warm water, setting it where such temperature will be quite evenly

maintained.  Never allow it to reach scalding heat.  In two and a

half hours, or, at the very most, three and a half, you will have

foaming yeast.  Now take a pan of flour, make a hhole in the center,

pour in the foaming yeast with as much water, gradually mixed with

the yeast and flour, as will make the number of loaves desired.  Do

not make the dough very stiff.  It should quake visibly when the pan

is shaken.  Cover well with dry flour and clean cloths, set in a

warm place (temperature 80 degrees or 100 degrees Fahrenheit, or

thereabouts), and, as soon as light, knead into loaves, which will

soon rise enough for baking.  Do not delay baking after the last

rising, or your bread may have a slightly sour taste.  Bake thoroughly,

and no better or more wholesome fermented bread could be asked for.



??????

- ---------------------------

I have a Welbilt machine with a round container and a glass lid.

I made up this recipe this weekend and it turned out great.



2 tsp yeast (I used the bulk yeast)

2 3/4 cups flour (1/2 unbleached white, 1/2 whole wheat)

3 tablespoons quick cooking oatmeal

1 tsp salt

2 tablespoons sesame tahini

8 oz Rice Dream, almond flavour

1/4 cup warm water

4 tablespoons sugar



(The layering is for this kind of bread machine of course...)

Place yeast in the bottom of the baking container.  Mix flours oatmeal 

and salt and pour over yeast.  Add the tahini and the sugar.  Heat the Rice

Dream in the microwave or on the stove until warm.  Add the water

and pour into the baking container on top of the other ingredients.  I

set my machine for white bread and light crust.



Title: Banana Blueberry Bread

- --------------------------- 

          1 3/4 cups sifted flour    2/3 cup sugar

          2 tsp baking powder        2 eggs

          1/4 tsp baking soda        1 cup bananas, mashed

          1/2 tsp salt               1 cup fresh or frozen blueberries

          1/3 cup butter

 

         Sift  together  flour,  baking powder, soda, and salt.  Set aside.

         Cream butter and gradually beat in sugar until light and fluffy.

 

         Beat in eggs  one  at  a  time.   Add  flour  mixture  and  banana

         alternately  in  three  parts.   Gently stir in blueberries.  Turn

         into oiled 9 x 5-inch loaf  pan.   Bake  at  350  degrees  for  50

         minutes. Turn out of pan to cool.

 

         Makes 1 loaf. 

 

Title: Banana-Chocolate Tea Bread

- --------------------------- 

1/2     cup  butter, softened

1       cup  sugar

2       eggs

1 1/2   cups all-purpose flour

2       T    cocoa

1       t    baking soda

1       t    salt

1/2     t    cinnamon, ground

1       t    vanilla extract

1       cup  mashed banana

1/2     cup  commercial sour cream

1/2     cup  walnuts, chopped

1/3     cup  miniature semisweet chocolate morsels

 

Cream butter; gradually add sugar, beating until light and fluffy.

Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, soda, salt, and cinnamon; sift together. Stir

flour mixture into egg mixture, blending well; add vanilla. Stir in

banana, sour cream, walnuts, and chocolate morsels.

Spoon batter into two greased and floured 7-1/2 x 3 x 2-inch loafpans

Bake at 350 degrees F. for 55 minutes or until a wooden pick inserted

in center comes out clean.

Cool in pans 10 minutes; remove from pans. and cool completely on a

wire rack.

Yield: 2 loaves

  

Title: Orange-Banana Bread

- --------------------------- 

2 1/2 cups sifted all-purpose flour

4 tsp baking powder

3/4 tsp salt

3/4 cup chopped nuts

1 1/2 cups mixed candied fruits

1/3 cups raisins

1/2 cup shortening

3/4 cup sugar

3 eggs

1/2 cup mashed banana

1/2 cup orange juice

 

Sift together flour, baking powder and salt. Stir in chopped nuts,

candied fruits, and raisins. Cream shortening, add sugar, beat until

light and fluffy. Add eggs, one at a time, beating after each

addition. Combine mashed banana and orange juice; add to creamed

mixture alternately with flour mixture, beginning and ending with

dry ingredients. Turn into a greased, was-paper-lined 9x5x3 loaf pan.

 

Bake at 350 1 1/4 hours. Cool 20-30 min. before turning out on cake

rack. Makes 1 loaf. 

 

Title: Pineapple upside-Down Loaf

- --------------------------- 

8       ozs  pineapple rings, drained

4            maraschino cherries, halved

2       pkg  coffee cake mix (10.5 ozs. each)

2            eggs

1       cup  milk, divided

 

Preheat oven to 350 degrees F.

Generously butter the bottom and sides of an 8 1/2 x 4 1/2-inch loaf

pan. Cut pineapple rings in half.

Place 4 pineapple-ring halves decoratively on the bottom of the

prepared pan, and the remaining 4 halves standing along the long side

of the pan. Place cherry halves, cut-side-down, in the center

indentations  of the pineapple-halves. Sprinkle bottom and sides of

the pan with 1 1/2 packets of the crumb mixture from coffee-cake mix.

Discard remaining crumb mixture.

Prepare bags of coffee-cake mix with eggs as package directs, but use

the milk instead of water called for. Squeeze batter from both bags

gently over streusel, pineapple, and cherries. Let stand 10 minutes.

Tap pan gently on counter to release any air bubbles.

Bake 40 to 50 minutes, or until a wooden pick inserted in the center

comes out clean.

Let cool on a wire rack for 20 minutes. With a long, serrated knife,

cut the top of the bread level with the top of the pan.

Invert bread onto a serving plate while warm.

To serve, cut with a sharp (not serrated) knife.

 

Yield: 1 loaf

Preparation time: 10 minutes

Baking time: 40 to 50 minutes 

 

Title: Cinnamon Ribbon Bread

- --------------------------- 

2 3/4   cups all-purpose flour

2 1/2   t    baking powder

1/2     t    salt

3/4     cup  butter or margarine

1 1/4   cups sugar, divided

3            eggs

1 1/2   t    vanilla extract

1       cup  dairy sour cream

2       t    cinnamon, ground

1/2     cup  pecans, chopped

 

Preheat oven to 350 degrees F.

Combine flour, balking powder, and salt in a small bowl until well

blended.

In a large bowl, beat butter and 1 cup of the sugar until creamy and

light. Beat in eggs, one at a time and vanilla until well blended.

Beat in flour mixture and sour cream, alternately, beginning and

ending with the dry ingredients.

In a small bowl, combine remaining 1/4 cup sugar and the cinnamon.

Spoon about one third of the batter into greased and floured 9 x

5-inch loaf pan. Sprinkle with one third of the cinnamon mixture.

Repeat with remaining batter and cinnamon mixture until all is used

up.

Sprinkle the top of the bread with pecans, pressing them in slightly

with your fingers.

Bake 50 to 55 minutes, or until a wooden pick inserted in the middle

comes out clean.

Cool bread 10 minutes in the pan on a wire rack. Remove from pan and

cool completely on rack.

 

Yield: 1 loaf

Preparation Time: 15 minutes

Baking Time: 50 to 55 minutes

 

Title: Cranberry Fruit And Nut Bread

- --------------------------- 

3/4     cup  butter or margarine, softened

1 1/2   cups sugar

3       eggs

2 1/2   cups all-purpose flour

1 1/2   t    baking powder

1 1/2   t    baking soda

1       t    salt

1/4     t    nutmeg, ground

1 1/2   cups commercial sour cream

1       t    vanilla extract

3/4     cup  cranberries, chopped

1/2     cup  pecans, chopped

1/2     cup  golden raisins

1/3     cup apricots, dried, chopped

            Pecan halves

            Whole cranberries

1       cup powdered sugar, sifted

1 1/2-2 T   milk

 

Cream butter in a large mixing bowl; gradually add sugar, beating

well. Add eggs one at a time, beating well after each addition.

Combine flour, baking powder, soda, salt, and nutmeg; add to creamed

mixture alternately with sour cream, beginning and ending with flour

mixture. Mix just until blended after each adddition

Stir in vanilla. Fold in cranberries, chopped pecans, raisins, and

apricots..

Pour batter into 2 greased and floured 8-1/2 x 4- 1/2 x 3-inch

loafpans; arrange pecan halves on top . Bake at 35 degrees F. for 55

to 60 minutes or until a wooden pick inserted in the center comes out

clean.

Cool in pans 10 minutes; remove from pans, and cool completely.

arrange whole cranberries on loaf. Combine powdered sugar and milk,

mixing well; drizzle over loaves.

 

Yield: 2 loaves 

 

Title: Bourbon-Orange Bread

- --------------------------- 

3/4     cup  butter or margarine, softened

1 1/4   cups sugar

3            eggs

2 1/4  cups all-purpose flour

1/4    t    baking soda

1/4    t    salt

1/4    cup  buttermilk

            Grated rind of one small orange

3/4    cup  walnuts, chopped

            Glaze (recipe follows)

            Dried apricots (optional)

            Twists of orange rind (optional)

 

Cream butter; gradually add sugar, beating until light and fluffy.

Add eggs, beating well. Combine dry ingredients. Add to creamed

mixture alternately with buttermilk, beginning and ending with flour

mixture; stir just until dry ingredients are moistened. Stir in grated

orange rind and walnuts.

Spoon batter into a greased and floured 9 x 5 x 3-inch loafpan. BAke

325 degrees F. for 1 hour and 15 minutes or until a wooden pick

inserted in center comes out clean. Cool 15 minutes, and remove from

pan.

Punch holes in top of warm bread with wooden pick; pour glaze over

loaf. Garnish with dried apricots and twists of orange rind.

Yield: 1 loaf

 

Glaze

 

1/2     cup sieved apricot preserves

2       T   orange juice

2       T   bourbon

 

Combine all ingredients in a small saucepan; bring to a boil. Remove

from heat. Yield 3/4 cup. 

 

Title: Easy Christmas Stollen

- --------------------------- 

1/2     cup  raisins

1/2     cup  mixed candied fruit, chopped

2       T    brandy

3-3 1/2 cups all-purpose flour

3/4     cup  sugar

3/4     cup  almonds, ground

2       t    baking powder

1/4     t    baking soda

1/2     t    salt

1/2     t    cardamon, ground

1/4     t    nutmeg, ground

1/2     cup  butter

1       cup  cottage cheese

2            eggs, slightly beaten

1/2     t    vanilla extract

1/2     cup  walnuts, chopped

2       T    butter, melted

1 1/2   cups powdered sugar

2       T    milk

             Candied cherries

             Whole almonds

 

Combine first three ingredients; let stand at room temperature for 1

hour. Combine next 8 ingredients. Cut in butter with pastry blender or

food processor until mixture resembles coarse meal. Process cottage

cheese in food processor or blender until smooth. Add cottage cheese,

eggs, vanilla, raisin mixture, and walnuts to dry ingredients,

stirring until moistened. Shape dough into ball.

Turn dough out on floured surface, and knead until smooth (1 to 2

minutes), adding more flour if necessary. Roll dough to form oval

about 12 x 8-1/2-inches. Brush dough with 1 tablespoon melted butter.

Fold long side of dough over to within about 1-1/2 inches of the

opposite side. Place on parchment paper -lined baking sheet. Bake at

350 degees F. fo 40 to 45 minutes or until lightly browned. Brush with

remaining melted butter. Transfer stollen to wire rack to cool.

Combine powdered sugar and milk, stirring until smooth. Drizzle over

cooled bread. Garnish with candied cherries and almonds.

Yield: 1 loaf 

 

Title: Pear-Walnut Bread

- --------------------------- 

1       box  honey-granola bread mix (16.1 ozs.)

1       cup  pear nectar

1            egg

1       can  sliced pears, drained and chopped (8 ozs.)

1/2     cup  walnuts, chopped

 

Preheat oven to 350 degrees F.

Combine bread mix, nectar, and egg in a large bowl until well blended.

Stir in chopped pears and nuts. Turn batter into greased and floured

8 1/2 x 4 1/2-inch loaf pan.

Bake 45 to 55 minutes, or until a wooden pick inserted in the center

comes out clean.

Cool bread 10 minutes in the pan on a wire rack. Remove from pan and

cool completely on rack.

 

Yield: 1 loaf

Preparation Time: 5 minutes

Baking Time: 45 to 55 minutes

 

Title: Papaya Bread

- ---------------------------  

3 eggs

1 cup oil

1 tbsp vanilla

2 cusp sugar

2 cups papaya puree

1/4 tsp baking powder

2 tsp baking soda

1/4 tsp salt

1 tbsp cinnamon

2 1/2 cups flour

1 cup walnuts



  Beat together, eggs, oil and vanilla. Add sugar and beat. Add papaya

puree and blend. Sift dry ingredients together and then blend with

creamed mixture. Stir in nuts. Pour into a large bread pan and bake in a

350F oven for about one hour. Remove from pan and place on a cooling

rack to cool. This will freeze very well.

 

Title: Applesauce Nut Bread

- --------------------------- 

2 cups a-p flour

3/4 cup granulated sugar

3 tsp baking powder

1/2 tsp cinnamon

1 tsp salt

1/2 tsp baking soda

1 cup coarsely chopped walnuts

1 egg

1 cup canned/jar applesauce (Motts is great)

2 tbsp melted shortening

 

Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper,

sift flour, baking powder, cinnamon, salt, soda; add walnuts. In

mixing bowl, beat egg; add applesauce, shortening. Add flour mixture;

stir just until blended; turn into pan. Bake 1 hour. Cool in pan

10 minutes; remove. Cool overnight before slicing.

 

Title: Banana Bread

- --------------------------- 

1-3/4 c sifted unbleached flour

2-3/4 tsp baking powder

1/2 tsp salt

1/3 c shortening

2/3 c sugar

2 eggs

3 or 4 very ripe bananas

1/2 c chopped pecans or walnuts, optional

 

Preheat oven to 350 degrees.

 

Sift together flour, baking powder, and salt.  Beat shortening in

mixer until creamy consistency.  Add sugar and eggs, continue

beating at medium speed one minute.  Add bananas to egg mixture.

Mix until blended.  Add flour mixture, beating at LOW speed about

30 seconds or *only* until blended. Turn into buttered loaf pan

and bake for one hour...or until broom straw inserted into center

of loaf comes out clean.

 

Title: Cranberry-Apple Bread

- --------------------------- 

1 1/2   cups all-purpose flour

1 1/2   t    baking powder

1/2     t    salt

3/4     t    cinnamon, ground

1/2     t    nutmeg, ground

1/8     t    cloves, ground

1/2     cup  butter or margarine, softened

3/4     cup  dark-brown sugar

2            eggs

1/3     cup  milk

3/4     cup  coarsley chopped cranberries

3/4     cup  finely chopped apple

3/4     cup  chopped walnuts

             GLAZE

1/2     cup  confectioners' sugar

2       t    milk

 

Preheat oven to 350 degrees F.

To make bread, combine flour, baking powder, salt, cinnamon, nutmeg,

and cloves in a large bowl until well blended.

In another large bowl, beat butter and sugar until light and creamy.

Beat un eggs, one at a time, until well blended.

Alternatelybeat flour mixture and milk into butter-and-sugar mixture,

beginning and ending with the dry ingredients. Stir in cranberries,

apples, and walnuts until just commbined.  Turn into greased and

floured 9x5-inch loaf pan.

Bake about 50 minutes, or until a wooden pick inserted in the center

comes out clean.

Cool bread 10 minutes in the pan on a wire rack. Remove loaf from pan

and cool completely on rack.

To make glaze, combine confectioners' sugar and milk in a bowl until

smooth. Drizzle over bread.

Yield: 1 loaf

Preparation time: 20 Minutes

Baking time: 50 minutes

 

Title: Chocolate-Date Bread

- --------------------------- 

Bread:

1       pkg  date-bread mix (17 ozs.)

1/4     cup  unsweetened cocoa powder

1 1/4   cups milk

1            egg

Glaze:

1       oz   semisweet chocolate (one 1-oz square)

1       T    butter or margarine

3/4     cup  confectioners' sugar

1-2     T    hot water

             Walnut and pecan halves, for garnish

 

Preheat oven to 350 degrees F.

To make bread, combine date-bread mix and cocoa in a large bowl until

completely blended. Stir in milk and egg until thoroughly combined.

Turn batter into a greased and floured 8 1/2 x 4 1/2-inch loaf pan.

Bake 45 to 55 minutes, or until a wooden pick inserted in the center

comes out clean.

Cool bread 10 minutes in the pan on a wire rack. Remove from pan and

cool completely on rack.

To make glaze, melt chocolate and butter, stirring constantly over

very low heat, until smooth. Remove from heat. Stir in confectioners'

sugar until stiff. Stir in water until glaze is smooth and of

spreading consistency.

Smooth glaze over bread with walnut and pecan halves.

Yield: 1 loaf

Preparation: 15 minutes

Baking time: 45 to 55 minutes

 

Title: Lemon Bread

- --------------------------- 

3/4 cup   butter

1-1/2 cup sugar

3         eggs

2 1/4 cup flour

1/4 tsp   salt

1/4 tsp   baking soda

3/4 cup   buttermilk

1         lemon rind, grated

3/4 cup   finely chopped nuts

 

Cream butter and sugar.  Add eggs one at a time, beating well after each 

addition until light and fluffy.  Combine dry ingredients and add alternately 

with buttermilk to creamed mixture.  Stir in lemon rind and nuts.  Pour into 

greased and floured 9x5x3" loaf pan.  Bake at 325 degrees for 1 hour and 20 

minutes, or until a toothpick inserted in center comes out clean. Cool 15 

minutes in pan, then remove to wire rack over platter. If glaze is desired, 

combine juice of one lemon with 1/2 c sugar and pour slowly over warm bread. 



ZUCCHINI BREAD

- ---------------------------

3   cups prepared zucchini puree

3.5 cups flour

2   tsp baking soda

1/2 tsp salt

3   tsp cinnamon

3   tsp nutmeg

2   tsp ginger

3   cups granulated sugar

1   cup salad oil

2/3 cup brandy (or water, but I recommend brandy!)

4   eggs



        To prepare the zuchini, cut the zuchini into pieces about

3 inches long and then quater them lengthwise.  Cut out seeds and

and cook zuchini meat in 1/4 to 1/8 inch of boiling water, turning

until tender.  This could take 15-20 minutes.  Drain off water and 

puree.  Now you may either make the bread or freeze the puree - it will 

keep for a LONG time, and can be thawed in the microwave.  I usually

use freezer bags and divide up the puree into 3 cup increments.  Oh,

and remember to leave the skin ON THE ZUCHINI!!



        To make the bread:  Mix the puree and other ingredients

together for for minutes with a mixer.  Pour the results into 3 loaf

pans and bake for 50-60 minutes at 350 degrees Fareinheit.



Pumpkin Bread

- ---------------------------

One suggestion: roll up the dough to place in the pan; 

the circular grain comes out very nicely indeed.



Pumpkin - 2 cups (Libby's canned or similar)

Flour - enough (just keep adding until consistency is right)

Yeast - 2 Tblspns dry in 1/2 cup of 110 degree water

Salt - 1 Tblspn

Oil - 2 Tblspns

Molasses - 1/3 to 1/2 cup

Apple Cider - 2 cups (fresh cider is best, unfiltered apple juice okay)



 Title: Honey Bread

- ---------------------------

2 loaves



    1 ea Packages yeast                    1/4 t  Sugar  

    1 T  Warm Water                        1/8 c  Warm water. 

  3/8 c  Butter                            3/8 c  Water            

  3/8 c  Milk                              3/8 c  Sugar            

1 1/2 ea Eggs, slightly beaten               1 T  Honey or more for taste      

  3/4 t  Salt                            3 1/3 c  Sifted all purpose flour     



Dissolve yeast, sugar and warm water. set aside. scald milk and water

with the butter & 3/4ths cup sugar. When tepid, mix with yeast

solution.  Set Aside. Mix the eggs, the honey, the salt to the yeast

mixture and add to the flour. Knead for 10 minutes. Place in ungreased

bowl and let rise for 2 hours. Punch down, turn. and let rise for

another hour. Divide into 2 parts, place in greased loaf pans, let rise

for a third time for 1 1/2 hours. Just before cooking, brush the top

with an egg wash for browning. Bake 350 F for 25 minutes.



Sweet Golden Batter Bread  (White Lily Flour bag)

- ---------------------------

1 package active dry yeast

1/4 cup warm water

1 cup milk

1/2 cup butter or margerine

1/2 cup sugar

1 tsp salt

2 eggs

2 tsp vanilla

4.5 cups bread flour



Proof Yeast in water. Heat milk and butter until butter melts.

Add sugar and salt to milk. Cool to lukewarm. Blend yeast mix.,

milk mix., eggs, and vanilla. Mix in flour gradually. Beat until

smooth. Dough will be sticky. Place in greased bowl. Cover with 

damp towel or plastic wrap and place in a warm place (such as in 

oven with pan of hottest tap water on rack below) until doubled 

in size, about 2 hours.  Punch down and beat for 1 minute.

Put dough into well greased Bundt pan and rise in warm place for

about an hour. Bake in preheated 325 deg F oven for 40 to 45 min.

Remove from pan and let cool slightly. Serve warm.



For Holidays: Add 3/4 cup chopped cranberries and 1 cup chopped

pecans to dough after punching down. Sprinkle 1/2 cup chopped

pecans into Bundt pan before putting dough into it.



Raisin Zucchini Bread  (2 Loaves) (From Del Monte Raisin box)

- ---------------------------

2 medium zucchini

2 cups sugar

1 cup oil

3 eggs, beaten

1tbsp vanilla extract

3 cups flour

1 tbsp cinnamon

1 tsp salt

1 tsp baking soda

1 tsp baking powder

1 cup seedless raisins

1 cup chopped walnuts



Finely shred zucchini to measure 2 cups; set aside.

Cream sugar and oil. Add eggs, zucchini, and vanilla; mix well.

Combine flour, cinnamon, salt, baking soda and baking powder; mix well.

Add raisins and nuts to dry ingredients. Combine with zucchini mixture;

mix well. Pour into two greased and floured 9x5-inch loaf pans.

bake at 350 deg F, 1 hour or until tests done. Let stand 10 minutes;

turn out on wire rack to cool.



Beer Bread

- ---------------------------

    3 c  Flour

3 3/4 ts Baking powder

2 1/4 ts Salt

    1 Tb Honey

   12 oz Beer



Grease 9x5x3" loaf pan.

Mix flour, salt, baking power; combine with beer and honey in large bowl.

Stir together until well mixed.  Spread batter in prepared pan.  Bake at

350f for 45 min or until browned and a wooden pick comes out clean.  Turn

out on cooling rack.  Cool completely before slicing.



Country Whole Wheat Bread (Brew Cuisine)    

- ---------------------------

  1/3 c  Butter

  3/4 c  Milk

    1 c  Wheat germ

1 1/2 c  Beer

    2 pk Fast-rising dry yeast

    2 Tb Honey

  1/3 c  Molasses

    6 c  Whole wheat flour



Makes 2 loaves.



Preheat oven to 375 degrees F.



1.  Warm butter and milk over low heat.

2.  Add wheat germ to milk mixture.  Stir.

3.  Gradually hear beer until just below the boiling point.

4.  Add yeast to beer.  After it foams (about 8-12 minutes), add milk

    mixture.

5.  Stir honey, molasses, and whole wheat flour into liquids.  Mix well.

    If dough is too sticky, add more flour.

6.  Knead on a lightly floured surface until dough is smooth.

7.  Place dough in a greased bowl.  Roll dough to coat surface.  Cover

    with a floured towel.  Allow to rise in a warm area until double in

    volume.

8.  Turn dough onto lightly floured pastry board and knead for 2-4

    minutes.

9.  Divide into 2 equal parts and place in 2 well greased loaf pans,

    8-1/2 x 4-1/2 inches.

0.  Cover again and allow to double.

1.  Bake for 1 hour.  Cool on racks.



Beer Cheese Bread

- ---------------------------

1 1/2 cups unsifted all-purpose flour

  1/2 cup  whole wheat flour

    2 tablespoons of sugar

1 1/2 teaspoons baking powder

    1 teaspoon instant minced onion

  3/4 teaspoon baking soda

  1/2 teaspoon of salt

    2 cups of shredded Cheddar cheese (about 8 ounces)

    1 cup of beer

    2 eggs

  1/3 cup Crisco oil



Preheat oven to 350 F.  Oil and flour 9x5 inch loaf pan.  Set aside.

Mix all purpose flour, whole wheat flour, sugar, baking powder, onion baking

soda and salt in medium mixing bowl.

Add remaining ingredients.  Beat with electric mixer at medium speed about 1

minute, scraping bowl occasionally.  Pour into prepared pan.

Bake at 350 F, 50 to 60 minutes, or until wooden pick inserted in center comes

out clean.  Immediately remove from pan.  Cool on wire whisk..

Makes 1 loaf of course....



Beer Rye Bread 

- ---------------------------

2 cups Self Rising Flour

1 cup Rye Flour

1 dollop molasses

12 oz. dark beer

1 tbsp caraway seeds



Combine ingredients, mix 'til doughy, drop in oiled or Pam'd bread pan, bake in

pre-heated oven at 350 degrees for 1 hour.



Beer Bread 

- ---------------------------

Finally found my recipe for beer bread!   I use cheap beer for this

recipe and it works fine, I've never tried it with good beer.



3 cups self-rising flour

3 Tbls. granulated sugar

1 tsp. EACH  oregano, basil and thyme

12 oz. beer at room temperature

1/2 cup parmesan cheese

1 Tbls. shortning

3 Tbls. cornmeal

2 Tbls. soft butter or margarnine



In large mixing bowl, combine the flour, sugar, cheese and dried herbs.

Mix well.

Stir in the room temperature beer.  It will produce a stiff batter.

Preheat oven to 325F .

Grease a large loaf pan with the shortening, sprinkle bottom and sides

with cornmeal.

Turn batter into pan.  Bake at 325 for about one hour.

Brush baked loaf with softened butter and sprinkle with additional

cornmeal if desired.

Turn out and cool on rack.



Pizza Dough

- ---------------------------

1 package yeast

3 cups all purpose flour (I don't use bread flour for this)

1 1/4 cups warm water

1/2 tsp minced garlic

1 tsp salt

2 tbls olive oil



Basic Pizza Dough (From the book Pizza)

- ---------------------------

1 tablespoon granulated sugar

1 cup warm water

1 envelope active dry yeast

3-1/4 cups bread, semolina, or unbleached all-purpose flour

   (I like to use 1/2 bread 1/2 semolina)

1 teaspoon salt

1/4 cup olive oil, preferable extra-virgin



Pizza Dough

- ---------------------------

Combine:

 1 c. warm water

 1 pkg. yeast

When dissolved, add:

 1 T. sugar

 1.5 t. salt

 2 T. vegetable oil

 1.25 c. flour

Beat until smooth. Add:

 2 c. additional flour, or enough to make stiff dough



   ____________________

  /                    \

 / Chicago Style Pizza  \____________________________________________________

/                                                                            \

|                                                                            |

|  Makes two 10-inch deep-dish pizzas.                                       |

|                                                                            |

|  Activate 1 package yeast in 1 cup of tepid (105-115F) water.              |

|                                                                            |

|  Into the breadmaker put:                                                  |

|                                                                            |

|  2 3/4 cups flour                                                          |

|  1/4   cup  corn meal                                                      |

|  1/4   cup  salad oil (peanut or canola works good)                        |

|  2     Tbs  olive oil                                                      |

|                                                                            |

|  Add the water/yeast mixture.                                              |

|                                                                            |

|  Start the bread maker in Manual/White Bread mode.                         |

|                                                                            |

|  When the bread maker completes the fermentation and turns off,            |

|  punch down the dough and let it rise a second time.                       |

|  Total time is approximately 4 hours.                                      |

|                                                                            |

|  Divide the dough into two equal parts.  Spread the dough in two 10-inch   | 

|  cake pans and up the sides.  Cover the dough with slices of mozzarella    |

|  cheese.  DO NOT USE GRATED CHEESE!  The cheese slices will melt into the  |

|  dough when the pizza is baked and will provide a barrier from the         |

|  toppings so that the crust will not get soggy.  Drain two 28 oz. cans     |

|  of Italian Style whole peeled pear tomatoes (we used Progresso) into      |

|  a strainer or colander.  Remove the ends of the tomaotes with a knife.    |

|  Squish with fingers or chop the tomatoes with a knife into smaller        |

|  pieces and drain off all of the juices.  Be careful - they squirt.        |

|  Be sure to press out all of the juices or else your pizza will get soggy. |

|  Place the tomatoes on top of the mozzarella.  Add salt, chopped garlic,   |

|  basil and oregano.  Top your pizzas with any of the following:            |

|  salami, green pepper, onions, sausage, pepperoni, olives, mushrooms,      |

|  etc....  Dust the top the pizza with fresh grated parmesean or            |

|  romano cheese.                                                            |

|                                                                            |

|  Bake for 35-40 minutes at 375F.                                           |

|                                                                            |

|____________________________________________________________________________|



WHOLE WHEAT BANANA BAGEL

- ---------------------------

The pleasant blend of whole wheat and bananas will fascinate the  bagel-fancier

and provide a base for many toppings.

 

INGREDIENTS                     ABM-100/300/350

yeast                           1 pkg

bread flour                     1 cup

whole wheat flour               2 1/2 cups

salt                            1 1/2 tsp

water (80 degrees)              3/4 cup

oil (80 degrees)                2 T

honey (80 degrees)              1 T

mashed banana (room temp)       1/2 cup (about 1 banana)

egg (room temp)                 1 (1/4 cup)

SETTING                         White Bread / MANUAL

 

After the machine has completed  the second rising, it  will beep.  Remove  the

dough and divide into 4 parts.  Divide  each fourth into 3 pieces.  Shape  each

piece into a smooth ball.  Punch a hole in the center with a finger and  gently

pull dough to make a one or two-inch hole.

 

In a 3-quart saucepan, combine 2 quarts water and 2 tablespoons sugar; heat  to

boiling.  Place a  few bagels at a  time in boiling water.   Simmer 3  minutes,

turning once.   Remove with  slotted spoon.   Place on  greased cookie  sheet.

Brush tops with  1 egg  white slightly beaten;  sprinkle with  poppy or  sesame

seeds.  Bake 375 degrees for 20 minutes.



BAGEL RECIPE

- ---------------------------

                      Small (8)     Medium (12)     Large (16)



water                 2/3 cup       1 cup           1-1/3 cup

honey                 1 Tbs.        1-1/2 Tbs.      2 Tb



salt                  1 teasp.      1-1/2 teasp.    2 teasp.

whole wheat flour     2/3 cup       1 cup           1-1/3 cup

bread flour           1-1/3 cup     2 cups          2-2/3 cups

yeast                 1 teasp.      1-1/2 teasp.    2-1/2 teasp.



Let the machine knead the dough once, and then let the dough rise 20

minutes only 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.  Roll each piece into a

rope and make it into a circle, pressing the ends together.  You may

find it necessary to wet one end slightly to help seal the ends

together.  Place shaped dough on a well greased baking sheet, cover

and let rise only 15 to 20 minutes.  Meanwhile, bring about 2 inches

of water to a slight boil in a non-aluminum pan.  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, dried onion bits, etc., and place on the

greased baking sheet.  Bake in a pre-heated 550 degree oven for 8

minutes.



SOFT PRETZEL

- --------------------------- 

Enjoy a soft crusty pretzel warm from the oven with mustard or butter.

 

INGREDIENTS                     ABM-100/300/350

yeast                           1 pkg

bread flour                     3 cups

sugar                           1 T

salt                            1/2 tsp

water (80 degrees)              1 cup

oil (80 degrees)                2 T

SETTING                         White Bread / MANUAL

 

After the machine has completed  the second rising, it  will beep.  Remove  the

dough onto a lightly floured surface.  Divide into 4 parts.  Divide each fourth

into 3 pieces.   Roll  each piece  into an  18-inch rope.   Shape  rope into  a

circle, overlapping about 4 inches from each  end and leaving ends free.   Take

one end in each hand  and twist to the point  where dough overlaps.   Carefully

lift ends across to opposite  edge of circle.  Tuck  ends under edge to make  a

pretzel shape; moisten  and press ends  to seal.   (Clear, huh?   :-) Place  on

greased cookie sheets.  Let rise, uncovered, until puffy, about 20 minutes.

 

In a 3-quart stainless  steel or enameled saucepan,  combine 2 quarts of  water

and 1/3 cup baking soda; bring to a boil.  Lower 1 or 2 pretzels into saucepan,

simmer for 10  seconds on  each side.   Lift  from water  with slotted  spoon.

Return to greased  cookie sheet.   Let  dry briefly.   Brush with  1 egg  white

slightly beaten.  Sprinkle with coarse salt or sesame seeds.

 

Bake at 425 degrees for 12 minutes.



**************************

Non-Recipes

**************************



Subject: Where to get gluten



There have been a number of inquiries for a source of gluten.

  

It is available from DAK. Order #5320,  10 oz Gluten,  $1.89 plus 50 cents

for postage and handling.  1-800-DAK-0800 or DAK Industries, PO Box 7120,

Canoga Park, CA 91304-9955.



Gluten is also available at



Apple Valley Market

Berrien Springs, Michigan 49103

Phone 616-471-6873



Subject: brewer's yeast



I discovered more or less by accident (OK, I like to experiment :-) that

adding brewer's yeast to whole wheat bread produces a surprisingly

orange, rather spongy, and slightly sour-tasting bread (reminiscent of

sourdough).  It doesn't take much yeast, either, like 1/4 to 1/2 cup.

Brewer's yeast is potent stuff.  It's available in health food stores

(if no where else), in fairly large quantities, as a vitamin supplement.



It's also strangely pleasing sprinkled on popcorn.  :-)



THE BREAD MACHINE COOKBOOK



You already know that bread machines are becoming common kitchen

appliances.  In fact, between 500,000 and 1 million happy breadbakers

now use them.  There's only been one problem.  Where to find recipes

written specifically for bread machines?



At last, Donna Rathnell German has solved the problem in a wonderful

new book.



The Bread Machine Cookbook is the only cookbook for bread machines.

In this authoritative collection, you'll discover 130 recipes for

white and whole grain breads; cheese, fruit, and vegetable breads;

spice and herb breads; rolls, croissants, bread sticks -- almost every

kind of bread you can think of.

- -----------------------------------------------------------------

Grape Nut Bread, Grita Bread, Kashi Bread, New York Rye Bread,

Oatmeal Bread, Honey Nut Oatmeal Bread, Cream of Wheat Bread,

Shredded Wheat Bread, Portuguese Sweet Bread, Cottage Cheese

Bread, Herb Bread, Garlic Parmesan Bread, Anadama Bread, Sourdough

French Bread, Christmas Bread, Oregano Bread, Dill Bread and 113 others.

- -----------------------------------------------------------------

What's more, you'll also find the proper ingredients for each machine

size, as well as instructions and information for every available

bread machine.  Plus, these recipes have been tested on DAK, Welbilt,

National/Panasonic, Zojirushi, Hitachi, and Regal machines.



This book's a winner, especially at the low price of just $8.95.

Order copies for yourself and your friends right now! (176 pages,

softbound, add $3.00 shipping and handling).  

- -----------------------------------------------------------------

AMO note:  The address of the catalog from which to order is:



Simmer Pot Press

Route 3 Box 973A

Boone, NC 28607           (Price for their catalog is $2.00 by the way)



Phone (704) 262-3289



Odd flours, etc... 



Walnut Acres

Penns Creek, PA 17862



1-800-433-3998

FAX: 1-717837-1146



Their flours include:



wheat flours:  whole wheat bread, 12-grain, whole-wheat pastry,

cornell bread flour, unbleached bread flour,

unbleached pastry flour, corn meal, gluten flour,

high-lysine corn meal, deaf smith whole wheat flour.



wheat-free flours:  maskal teff flour, oat flour, rice flour,

barley flour, buckwheat flour, soy flour, rye flour.



-- 
Chris Behrens                                  chrisb@hubcap.clemson.edu 
Clever .sig file in the works.  Maybe next time.  Sorry. 
Newsgroups: rec.food.cooking