From: chrisb@hubcap.clemson.edu (Chris Behrens)
Newsgroups: rec.food.cooking
Subject: RECIPES : BREAD's, Bagels, Pretzels, Sourdough's, Quicks, Misc.
Keywords: HUGE COLLECTION
Date: 13 Nov 92 03:02:16 GMT
Organization: Clemson University

I just sent this to someone through mail.  Hope it makes it through
the News as well.  Contains all kinds of breadmaker recipes (read:
yeasted bread), quick breads, bagels, pretzels, pizza doughs, some
basic information (some may be outdated).  Thought someone else 
may enjoy this too.  Yeasted breads all make the same, so most of
the repetitive directions have been deleted to save space. 
I decided to do this all at once, so I didn't have to ask what you
want.  People are greedy!  Take it all for what it's worth.
I have more somewhere, but am not going to include those now.
The last line should be something like "barley flour, buckwheat..."
before my .signature   Have at it!  
---cut-here---
Dak's Onion-Dill bread recipe
- ---------------------------
1 package of yeast
3 1/3 cups flour
1/4 cup warm water
3/4 cup cottage cheese
3/4 cup sour cream
3 tablespoons sugar
3 tablespoons minced onion
1 1/2 tablespoons butter
1 1/2 tablespoons dill seed
1 1/2 teaspoons salt
1/4 teaspoon baking powder
1 egg

Peanut Butter Bread
- ---------------------------
1 package yeast
3 cups bread flour
1/4 cup brown sugar packed
1/2 cup chunky peanut butter
1-1/4 cups very warm water

Oatmeal Bread
- ---------------------------
1 package yeast
1 cup rolled oats, whirred in blender
3 cups bread flour
1 Tablespoon sugar
1 teaspoon salt
1 Tablespoon soft butter
1-1/4 - 1-3/4 cups warm water

Wheat and Honey Bread
- ---------------------------
1 package yeast
3/4 cup whole wheat flour
2-1/2 cups whole wheat flour
1 teaspoon salt
2 Tablespoons honey
2 Tablespoons butter
1 egg
1 cup plus 1 Tablespoon water

Austrailian Bread
- --------------------------- 
1/2 cup rye flour or oat flour
2 cups bread flour or all-purpose flour
4 tablespoons cracked wheat
1 teaspoon salt
4 tablespoons flax seeds, lightly toasted
2 tablespoons sesame seeds, lightly toasted
1 tablespoon malt or molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast
  
Teff Bread
- --------------------------- 
2-1/4 cups bread flour or all-purpose flour
3/4 cup teff grains or flour (if both are available, try using
 			some flour and some whole grain. The total amount
 			should still be 3/4 cup.)
1 teaspoon salt
1 tablespoon malt
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast
 
Variation:
 
2-1/4 cup flour
1/4 cup poppy seed } excellent loft
1/4 cup bran
1/4 cup millet

Hot Jalapeno Bread
- ---------------------------
1 package yeast
3 Cups Bread flour
3 tblsp chopped Japapeno peppers ( or to taste )
1/2 cup Monterey Jack cheese
1 1/2 tblsp sugar
1 1/2 tsp salt
1 1/4 cups water (adjust to your needs )

Buckwheat Applesauce Bread
- ---------------------------
1 package yeast
3/8 cup Buckwheat flour
2 5/8 bread flour
3/4 cup applesauce
1 1/2 tblsp veg oil
1 1/2 tsp salt
3/4 cup of water ( adjust to your needs )

Buckwheat Millet Bread
- --------------------------- 
2-1/3 cups bread flour or all purpose flour
1/3 cup buckwheat flour
1/3 cup millet seeds
1 tablespoon malt
1 teaspoon salt
1 cup water
1-1/2 teaspoon dry yeast
  
Strass Rye Bread
- --------------------------- 
1 cup rye flour (or substitute oat flour)
1-1/2 cups bread flour or all purpose flour
1/4 cup cracked wheat
1 tablespoon molasses
1 egg
1 tablespoon oil
grated zest of 1/2 orange
1 teaspoon salt
2 teaspoons fennel or anise seeds
1/2 cup water
1/2 cup buttermilk
1-1/2 teaspoon dry yeast
  
Light Rye
- --------------------------- 
3/4 cup rye flour (or substitute oat flour)
2 cups bread flour or all purpose flour
1 teaspoon salt
1-1/2 tablespoons caraway seeds
1 tablespoon malt or molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoon dry yeast
 
Masa Bread
- ---------------------------
    1 pkg    yeast
    1 tsp    salt
    1 Tbsp   sugar
  1/2 Cup    masa harina 
2 1/2 Cup    bread flour
    2 Tbsp   nonfat dry milk powder
    1 Tbsp   oil
1 3/8 Cup    very warm water (exact quantity depends on humidity, etc.)

This goes especially well with chili. For variety, try adding 1 or 2
teaspoons of cumin and/or chili powder.
Note: masa harina is available in the flour section of many grocery 
stores, certainly in any Latin-American grocery.

Oatmeal Bourbon Bread
- ---------------------------
    1 pkg    yeast
    1 Cup    rolled oats (plain old Quaker Oats from the cylindrical box)
    3 Cup    bread flour
    1 tsp    salt
    2 Tbsp   sugar
    1 Tbsp   nonfat dry milk powder
    2 Tbsp   bourbon whiskey
1 1/4 Cup    very warm water

The original recipe had Irish Cream instead of the nonfat milk and bourbon.

Rosemary Garlic Bread
- ---------------------------    
    1 pkg    yeast
    1 Cup    whole wheat flour
    2 Cup    unbleached flour
    1 tsp    salt
    1 tsp    freshly ground pepper
    2 Tbsp   oil
1 1/2 tsp    minced garlic in oil, or 1 - 2 cloves of crushed fresh garlic
    1 Tbsp   dried parsley
    1 tsp    dried rosemary
1 1/2 tsp    dried oregano
1 1/4 Cup    very warm water
 
Thai Rice Black Bread
- ---------------------------
6 tablespoons black rice
1 cup water
1/2 cup rye, oat or whole wheat flour
2 cups bread flour or all purpose flour
1 tablespoon malt or molasses
1 teaspoon salt
1-1/2 teaspoon fennel or anise seeds
1 teaspoon caraway seed
1-1/2 teaspoons cumin seed
1 tablespoon oil
1-1/2 teaspoons dry yeast

Simmer rice in water until just tender. Cool and pour into transparent
measure. Add water to bring the total measure up to 11 ounces. Add to mixing
bowl with the remaining ingredients except the yeast. Place yeast in proper
place according to the directions for your machine.

Light Pumpernickel
- ---------------------------
1 cup rye meal or rye flour
1-1/2 cups bread flour or all purpose flour
1/2 cup cracked wheat
1 teaspoon salt
2 tablespoons molasses
1 tablespoon oil
1 cup water
1-1/2 teaspoons dry yeast

Modified French Bread
- ---------------------------
3 cups bread flour
2 1/2 - 3 tsps yeast (one package is 2 1/2)
1 1/2 tsp salt
2 1/2 tsp sugar
1 tbl butter
1 1/2 cups warm water + 2 tbls

Light Wheat Bread
- ---------------------------
2 cups bread Flour
1 cup wheat flour
2 1/2 - 3 tsps yeast
1 1/2 tsp salt
1 1/2 tbl sugar
1 1/2 tbl dry milk power
1 1/2 tbl butter
1 1/2 cups warm water - 2 tbl

White Bread
- ---------------------------
  6 g  2.25 tsp yeast            Welbilt 'The Bread Machine'
450 g  3 c bread flour                white bread cycle
  7 g  1.5 tsp salt
 13 g  1.5 tbsp sugar
 12 g  1.5 tbsp powdered milk
 15 g  4.5 tsp shortening or butter
300 g  1.5 c less 3 tbsp warm water

Raisin Bread
- ---------------------------
  7 g   2.5 tsp yeast            Welbilt 'The Bread Machine'
450 g   3 c bread flour                white bread cycle
  7 g   1.5 tsp salt
 26 g   3   tbsp sugar
 12 g   1.5 tbsp powdered milk
  5 g   2 tsp cinnamon
 15 g   4.5 tsp shortening or butter
300 g   1.5 c less 3 Tbsp warm water
     after secondary kneading (1 hr 37 min) when beeper sounds
125 g   0.75 c raisins
     added to dough; bread done 2 hr 45 min later

Wheat Bread
- ---------------------------
   7 g   2.5 tsp yeast             Welbilt 'The Bread Machine'
188 g   2.25 c bread flour             white bread cycle
132 g   0.75 c whole wheat flour
  7 g   1.5 tsp salt
 13 g   1.5 tbsp sugar
 12 g   1.5 tbsp powdered milk
 15 g   4.5 tsp shortening or butter
300 g   1.5 c less 3 tbsp water

Rye Bread
- ---------------------------
  7 g   2.5 tsp yeast      Welbilt 'The Bread Machine'
188 g   2.25 c bread flour             white bread cycle
115 g   0.75 c medium rye flour
  7 g   1.5 tsp salt
 13 g   1.5 tbsp sugar
 12 g   1.5 tbsp powdered milk
  4 g   1.5 tsp caraway seeds
 15 g   4.5 tsp shortening or butter
300 g   1.5 c less 3 tbsp water

French Bread
- ---------------------------
   7 g   2.5 tsp yeast           Welbilt 'The Bread Machine'
450 g   3   c bread flour             French bread cycle
  5 g   1 tsp salt
  4 g   1.5 tsp sugar
  5 g   1.5 tsp shortening or butter
335 g   1.5 c water
** originally 7 g (1.5 tsp) salt and 360 g (1.5 + 2 tbsp) water, 
 which is excessive (too much water => loaf too dense)

Sweet Bread
- ---------------------------
  5.5g   2 tsp yeast                     Welbilt 'The Bread Machine'
308 g    2 c  plus 1 tbsp bread flour    sweet bread cycle
  3.5g   0.75 tsp salt
 45 g    5    tbsp sugar
 12 g    1.5  tbsp powdered milk
 15 g    1.5  tbsp shortening or butter
167 g    0.75 c plus 2 tbsp water
      1    large egg

Panettone
- ---------------------------
  7 g   2.5  tsp yeast                    Welbilt 'The Bread Machine'
308 g   2 c  plus 1 tbsp bread flour      sweet bread cycle
  3.5g  0.75 tsp salt
 24 g   3    tbsp powdered milk
 45 g   5    tbsp sugar
167 g   0.75 c plus 2 tbsp water
5    tbsp butter
1    medium egg
0.75 tsp vanilla extract
     after 2 hrs, beeper sounds; add
0.5  c raisins, soaked in water or warm water
3    tbsp candied orange peel pieces

Croissants
- ---------------------------
  7 g   2.5 tsp yeast            Welbilt 'The Bread Machine'
450 g   3   c bread flour        French bread MANUAL cycle
  7 g   1.5 tsp salt
 22 g   2.5 tbsp sugar
  5 g   1.5 tsp shortening or butter
280 g   1.25 c water
       after 2 hr 2 min, beeper sounds
       remove dough, flatten and place in freezer (1 hr)
        in a greased pan; roll out the chilled dough, cover
       with butter slices and roll to incorporate
170 g   1.5 sticks chilled butter, thinly sliced
       Chill in freezer for 1 hour
       Fold dough in thirds, roll lightly, and chill
        in refrigerator for 2 hours
       Roll until 1/8" thick; cut into triangles; brush with
       beaten egg
1 large egg, beaten
       and roll from base to tip of triangle; form horn
       shape and let rise covered with a cloth in a warm
       place.  When doubled in size, brush with remaining egg
       and bake in preheated oven, until golden brown

Table Rolls
- ---------------------------  
  6 g   2.25 tsp yeast          Welbilt 'The Bread Machine'
450 g   3 c bread flour         White bread Manual cycle
  7 g   1.5 tsp salt
 13 g   1.5 tbsp sugar
 12 g   1.5 tbsp dried skim milk
 15 g   4.5 tsp shortening or butter
230 g   1 c plus 1/2 tbsp warm water
      1 large egg
	      
After 1 hr, 37 min, the machine will beep; remove dough
and form into 12 equal balls; let rise on greased pan for 30 minutes
Form balls into teardrop shape and roll until 1/8" 
thick; roll up strip, starting at wide end.  Let rise 50 min.
Brush rolls with beaten egg/water mixture
1 large egg, beaten (for glaze) with water
Bake in preheated 375 F oven until golden brown

Sourdough starters
- ---------------------------
  1 cup water
  1 cup flour
  4 tablespoons milk (or buttermilk)
  2 tablespoons sugar

Combine all ingredients in a glass bowl and allow to stand in
a warm place for a few days (or maybe a week).  The starter will smell
wonderfully sour and be about the consistancy of pancake batter when
the fermentation gets going.

To feed my starter, I always add equal parts of milk and flour   
along with a "scoop" of sugar (about 1/4 cup per cup of milk and flour).
I find that it is the sugar that really determines how quickly the starter
recovers after a feeding.

Sourdough French Bread:
- ---------------------------
  1 cups "proofed" sourdough batter
  1 1/2 tablespoons dry yeast
  1/2 cup tepid water
  2 teaspoons sugar
  1/2 teaspoon salt
  3 cups all-purpose flour

Make the batter the night before.  This is done by taking 3/4 cups of the
starter and adding 3/4 cup flour and 1/2 cup warm water and letting it sit
out overnight.  What is not used the next morning, can be tossed back into
the starter.  To finish the job, just toss all of the ingredients into the
machine and enjoy.  (Note: I usually use the "french bread" setting on my
Welbuilt, but I don't think it is critical.) 

Sourdough Chili Bread:
- ---------------------------
	This one combines three of my favorite things: sourdough, chiles,
and my bread machine.  Make the dough as above, adding two 4-oz. cans of
chopped chiles (or better yet fresh chiles).  I also like this recipe made
into about a dozen rolls.

Sourdough Pancakes:
- ---------------------------
	This one isn't made in the bread machine, but it is the best use
of sourdough that I know of.  These are the ones my grandmother made me
when I was young, so I may be a little biased. 

  1 cup sourdough batter (I don't proof this one) 
  1/3 cup oil
  1 c flour
  1 egg
  1/2 teaspoon baking soda
  1/2 teaspoon salt
  2 teaspoon baking powder
  1 cup milk

	Combine the ingredients with a plain old mixer and spoon by 1/4
cupfulls onto a hot pan (I don't put any grease in my pan, but Pam helps
if it isn't non-stick).

Golden Sesame Loaves
- ---------------------------
1/2 cup water
2 Tbs. butter
1/4 cup honey
1 egg
2 cups bread flour
1 Tbs instant dry milk
1/2 cup toasted sesame seed
1 1/2 tsp. salt
2 Tbs. sugar
1 1/2 tsp. active dry yeast

Recipe for oven-baked dinner rolls:
- ---------------------------
1 pkg yeast
3 1/4 cup French white flour
1 T gluten
1 T sugar
2 t salt
1 1/4 c warm water

set machine (Welbilt R2D2 model) on french bread, manual.
form dough into 6 or so blobs.
bake at 375 deg F with either a pan of water in the oven or a bit of
water splashed on top of the blobs.

Honey Whole Wheat Bread
- ---------------------------
Ingredients             1.5 lb. Loaf    1 lb. Loaf
-----------             ----------      ------------
Yeast                   1 pkg           1.5 tsp.
Bread Flour             2 cups          1 1/3 cups
Whole Wheat Flour       1 cup           2/3 cup
Salt                    2 tsp           1 1/2 tsp
Cool Butter             1 T             2 tsp
Honey (80 deg)          1/4 cup         6 tsp
Milk (80 deg)           1 cup           1/3 cup
Water (80 deg)          1/3 cup         1/3 cup
Egg (room temp)         1 large (2 oz.) 1 large (2 oz.)

I usually add 1 T of water for the 1 lb. loaf and find that it works 
perfectly.  

Pete's "Great with Chili" Corn Bread 
- ---------------------------
2 3/4 cups bread flour
1 cup yellow cornmeal
1 cup whole kernal corn
1 egg
1 tbl butter
1 1/2 tsp salt
2 tbl sugar
1 tbl honey
1 1/4 cups warm water 

At our chili cookoff we went through 3 loaves of this  in about 10 minutes!

Cheese Bread
- ---------------------------
3 cups bread flour
1/4 cup dry milk powder
1 tbl butter
1 tsp salt
2 tbl sugar
1 1/4 cups warm water
2 cups (6 oz) cheese (I use medium cheddar)

Wheat, pecan, and raisin bread receipe:
- ---------------------------
3/4 cup water
1-3/4 cup bread flour
1/4 cup whole wheat flour
1 teaspoon salt
2 tablespoon sugar
1 tablespoon butter
1 tablespoon dry milk
  (or equivalent liquid milk and adjust water)
1 teaspoon yeast

1/4 cup raisins
1.8 oz crushed pecans

The raisins and pecans are added after the first kneading, 
about 25 minutes into the cycle.

SWEDISH RYE BREAD
- ---------------------------
BREAD-RYE - A sweet, dark whole-grain rye bread

This recipe comes from my great-grandmother, who emigrated
from Sweden and brought this recipe with her.  It makes a
sweet, dark bread, and (like most whole-grain breads) it
tends to be a bit heavy.

INGREDIENTS (Makes 3 loaves)
2 cups    milk
1 cup     water
1/2 cup   brown sugar
1/2 oz    dry yeast (two packages)
6 cups    rye flour (approximate)
3 cups    white flour (approximate)
1/2 cup   granulated sugar
1/2 cup   vegetable oil
1/4 cup   dark molasses
2 tsp     anise seeds, crushed
1 tsp     salt

PROCEDURE
(1)  Scald the milk and combine it with the water and
     brown sugar in a very large bowl.  (You need some-
     thing that holds at least 4 or 5 quarts.) When the
     mixture is lukewarm, dissolve the yeast in it,
     then stir in 2 cups rye flour and 1 cup white
     flour to make a paste.

(2)  Let the mixture rise in a warm place until it is
     light and foamy.  This usually takes about 30
     minutes to an hour.  Check it frequently-it can
     really make a mess if it rises enough to overflow
     the bowl.  (I'm sure they could make a great hor-
     ror movie about a gigantic blob of bread dough
     that keeps getting bigger and bigger as it con-
     sumes everything in its path....)

(3)  Stir in the granulated sugar, oil, molasses, anise
     seed and salt, and enough flour to make a stiff
     dough, using 2 parts rye to 1 part white.  Knead
     the dough for about 5 minutes, or until it is
     smooth and elastic, adding more flour to keep it
     from sticking to your hands.

(4)  Clean and grease the bowl.  Put the dough in the
     bowl, turning it to grease all sides.  Cover the
     bowl loosely with a clean towel and let the dough
     rise until it's doubled in bulk.  Punch it down
     and let rise until double again.

(5)  Divide the dough into three loaves and put in
     greased pans.  (I usually make round loaves and
     bake them on cookie sheets.)  Cover with the towel
     and let rise until double again.

(6)  Bake for about 45 minutes at 350 deg. F.  Because
     of the high sugar content, this bread can burn
     rather easily; watch it closely so it doesn't get
     too dark.

  
NOTES
Rye flour can be a little hard to find these days.  You may
have to visit a store that specializes in natural foods.
Avoid the kind that is very coarsely ground with big chunks
of bran in it, though; this doesn't seem to have any gluten
at all in it, and since the proportion of rye flour is so
high in this recipe, the texture of the bread will come out
all wrong.  You need something that looks more like ordinary
flour.

RATING
Difficulty: moderate.  Time: 30 minutes preparation, several
hours rising, 1 hour baking and cooling.  Precision: measure
the ingredients.

SETTIN' 'ROUND BREAD
- ---------------------------
BREAD - A 7-grain bread for toasting or eating plain

This bread was first made from whatever was settin' 'round
the kitchen when I started baking.  It has a wonderful tex-
ture and flavor.

INGREDIENTS (2 large loaves)
1/4 cup   water at 105 deg. F
1/3 cup   turbinado sugar (most any sugar will do, though)
2 pkts    active dry yeast
1/4 cup   butter
1/4 cup   shortening
11/2 cup  water
1/2 cup   milk
1         large egg
1 cup     non-fat dry milk
11/2 tsp  salt
1 1/2 Tbsp honey
1/8 tsp   ground cinnamon
1/2 cup   rolled oats
1/2 cup   corn meal
1/4 cup   bran
1/4 cup   cracked wheat
1/4 cup   buckwheat
1/2 cup   soy flour
1 cup     rye flour
21/2 cups whole wheat flour
3 cups    white flour
          butter

PROCEDURE
(1)  Melt the shortening and the butter.  Let them cool
     a bit, so as not to kill the yeast when they are
     added to the dough.  If you want to scald the
     milk, do so, and also let it cool (it is common
     practice to scald milk before baking with it,
     though I never do.)

(2)  Dissolve the yeast and sugar in the 1/4 cup of
     lukewarm water.

(3)  Mix the cinnamon, oats, corn meal, bran, cracked
     wheat, buckwheat, soy flour, and rye flour.  Add
     the rest of the water, the milk, butter, shorten-
     ing, egg, and honey, and mix well.  Stir in the
     dissolved yeast mixture.  Mix in the salt, and the
     whole wheat flour.

(4)  Stir in the white flour, about 1/2 cup
     at a time, until the mixture is stiff enough to
     knead.  You'll probably have about half of it
     left.

(5)  Remove the dough from the mixing bowl, onto a
     floured surface.  Knead the dough, adding more
     white flour as necessary to keep the dough work-
     able.  Knead the dough until it is smooth and
     elastic, about ten minutes.  It's okay if you end
     up using less than or more than the three cups of
     white flour; just use whatever it takes.

(6)  Put the dough back into a bowl that's been very
     lightly greased.  Let it rise, covered, in a
     still, warm place (around 85 deg. F is best,
     though room temperature will work) for 45 minutes,
     or until it has doubled in bulk.

(7)  Punch the dough down, divide in half, shape into
     loaves, and place each half into a loaf pan which
     has been very lightly greased.  Let rise again,
     for another 45 minutes, in a still, warm place,
     until the loaves have about doubled in bulk.

(8)  Preheat the oven to 350 deg. F as the bread fin-
     ishes rising.  Bake the bread for 35-40 minutes,
     until it sounds hollow when tapped.  Remove from
     the loaf pans, and rub the top of the loaves with
     some butter to give them a nice, soft, chewy
     crust.

RATING
Difficulty: moderate.  Time: about 3 hours (half of it ris-
ing time).  Precision: approximate measurement OK.

Maryetta's Oatmeal Bread
- ---------------------------
1 cup boiling water
3/4 cup rolled oats
1 1/2 cups all-purpose flour, preferably unbleached
(I added a couple of Tbsp. of gluten flour, as I usually do, for texture.)
1 1/2 tsp. yeast
1 1/2 tsp. salt
1 Tbsp. salad oil
1 Tbsp. molasses

Pour the boiling water over the oatmeal in a bowl and leave to cool.  Dump the
other ingredients in the machine, and add the oatmeal while it's still warm. 

Modified version of DAK's blueberry bread
- ---------------------------
(tastes good with cream cheese for breakfast)

3 cups flour (I used 1- bread, 2 whole wheat 1/2 tablespoon gluten )
yeast
1 teaspoon salt
2 tablespoon sugar
1 tablespoon butter
1 16oz can cherrys drained ( I prefer cherries to blueberries )
1/4 cup juice - reserved from above
1/4 cup approx of water
1/8 teaspoon ginger
 
Maple Oatmeal Bread
- ---------------------------
1 package yeast
1 cup quick cooking (Quaker) Oats
3 cups bread flour
1 teaspoon salt
1/3 cup maple syrup
1 tablespoon cooking oil
1-1/4 cups plus 1 tablespoon very warm water
 
EGG BREAD 
- --------------------------- 
An attractive egg-rich bread, excellent for  sandwiches and toast.  This  bread
may be made completely in the bread  machine or shaped into a twisted loaf  and
baked in a conventional oven.
(This is one of our "standard" sandwich breads - dried out it also makes  great
teething biscuits!  I found that the DAK Egg Bread Recipe works MUCH better!)
 
INGREDIENTS                    ABM-100              ABM-300/350
 
Yeast                          1 package            1 1/2 tsp
bread flour                    3 cups               2 cups
sugar                          2 T                  4 tsp
salt                           2 tsp                1 1/2 tsp
cool butter (cut in pieces)    2 T                  4 tsp
egg (room temperature)         2 (1/2 cup)          1 (1/4 cup)
milk (80 degrees)              3/4 cup              1/2 cup
water (80 degrees)             1/4 cup              1/4 cup
SETTING                        White Bread          MEDIUM
                               10 o'clock

HONEY OF A WHOLE WHEAT BREAD
- ---------------------------  
The sweet, nutty flavor of honey and whole wheat makes this tasty loaf special.
(This is our second "standard" sandwich bread.)
 
INGREDIENTS                     ABM-100           ABM-300/350
Yeast                           1 pkg             1 1/2 tsp
bread flour                     2 cups            1 1/3 cups
whole wheat flour               1 cup             2/3 cups
salt                            2 tsp             1 1/2 tsp
cool butter (cut in pieces)     1 T               2 tsp
honey (80 degrees)              1/4 cup           2 T
milk (80 degrees)               1 cup             1/3 cup
water (80 degrees)              1/3 cup           1/3 cup
egg (room temp)                 1 (1/4 cup)       1 (1/4 cup)
SETTING                         White Bread       Medium or Light
                                10 o'clock        (I use Light)
 
MOLASSES OATMEAL
- ---------------------------                   
Molasses adds a delicious flavor to this moist, old-fashioned bread.
 
INGREDIENTS                     ABM-100           ABM-300/350
Yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
oatmeal                         2/3 cups          1/2 cups
salt                            2 tsp             1 1/2 tsp
molasses (80 degrees)		1/4 cups	  3T
oil (80 degrees)                1/4 cups          3 T
water (80 degrees)              1 1/3 cups        1 cup
SETTING                         White Bread       LIGHT
                                10 o'clock

CORNMEAL HERB BREAD
- ---------------------------                      
Cornmeal and herbs make this bread special
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
cornmeal                        1/3 cups          1/4 cups
sugar                           2 1/2 T           4 tsp
sage                            1 1/4 tsp         3/4 tsp
salt                            1 1/2 tsp         1 1/4 tsp
celery seed                     1 tsp             3/4 tsp
ginger                          1/8 tsp           pinch
marjoram                        1/8 tsp           pinch
evaporated milk (80 deg)        1 cup             2/3 cups
water (80 deg)                  1/3 cups          1/3 cups
oil (80 deg)                    1 T               2 tsp
SETTING                         White Bread       LIGHT
                                10 o'clock

OAT BRAN BREAD
- ---------------------------                 
A tasty bread and so good for you, too!
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
oat bran flakes (crushed)       1/2 cup           1/3 cup
wheat germ                      2 T               2 T
salt                            1 1/2 tsp         1 1/2 tsp
water (80 deg)                  1 cup             2/3 cup
oil (80 deg)                    1 T               2 tsp
molasses (80 deg)               2 T               4 tsp
egg (room temp)                 1 (1/4 cup)       1 (1/4 cup)
SETTING                         White Bread       LIGHT
                                10 o'clock
 
SWISS CHEESE BREAD
- --------------------------- 
A favorite bread made delicious with Swiss Cheese.
(I just tried this yesterday.  It works great and tastes great too!)
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 1/4 cups        2 cups
sugar                           2 T               4 tsp
salt                            1 T               1 1/2 tsp
water (80 deg)                  2/3 cup           1/3 cup
milk (80 deg)                   2/3 cup           1/2 cup
egg (room temp)                 1                 1
oil, oleo, or butter (room T)   1 T               2 tsp
SETTING                         Sweet Bread       LIGHT
                                9 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal,  add the Swiss Cheese: 1  cup for the ABM-100, 2/3  cup
for the ABM 300/350.
 
 
CHEESY BURGER BUNS
- --------------------------- 
Delicious with grilled hamburgers or cold meats.
 
INGREDIENTS                     ABM-100/300/350
yeast                           1 pkg
bread flour                     3 1/2 cups
grated Parmesan cheese          1/3 cups
sugar                           2 T
salt                            1 tsp
milk (80 deg)                   1/2 cup
water (80 deg)                  1/2 cup
shortening (80 deg)             2 T
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  2 parts.  Divide  each half into 4  pieces.  Shape  each
piece into  a smooth  ball, place  on greased  cookie sheet,  flatten to  a  4"
diameter. Cover; let rise in warm place  about 15 minutes.  Combine 1  slightly
beaten egg and  one tablespoon  water; brush  on buns;  sprinkle with  Parmesan
cheese.  Bake at 400 degrees, 10 to 12 minutes.
 
ORANGE RAISIN BREAD
- --------------------------- 
Serve  this  delicious  orange-flavored  golden  raisin  bread  for  a  holiday
breakfast or brunch.  Good toasted - simply omit the glaze.
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 1/2 cups        2 1/3 cups
salt                            1 1/2 tsp         1 1/4 tsp
grated orange rind              1 1/2 tsp         1 tsp
mace or nutmeg                  pinch             pinch
water (80 deg)                  3/4 cup           1/2 cup
milk (80 deg)                   1/2 cup           1/3 cup
butter (room temp)              2 T               4 tsp
egg (room temp)                 1 (1/4 cup)       1 (1/4 cup)
SETTING                         Sweet Bread       MEDIUM
                                10 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.   At this  signal, add  raisins and  pecans: 1/3  cups of  each for  the
ABM-100; 1/4 cup of each for the ABM-300/350.
 
Glaze:  Combine 1/4 cup powdered sugar,  2 tsp orange juice and 1/2 tsp  grated
orange rind.
 
CHOCOLATE SWIRL COFFEE CAKE
- --------------------------- 
For chocolate lovers!   A rich  chocolate nut filling  swirls through a  tender
sweet dough, topped with a chocolate glaze.
 
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                            2 tsp             1 1/4 tsp
egg (room temp)                 1                 1
butter (room temp)              1/4 cup           3 T
Half and Half (80 deg)          1/3 cup           1/3 cup
water (80 deg)                  2/3 cup           1/3 cup
SETTING                         Sweet Bread       LIGHT
                                11 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal, add:
 
semi-sweet chocolate pieces     1/2 cup           1/3 cup
cinnamon                        3/4 tsp           1/2 tsp
chopped nuts                    1/4 cup           3 T
 
To prepare  glaze:   In a  small saucepan,  melt 1/4  cup semi-sweet  chocolate
pieces and 1 tablespoon butter or margarine.  Remove from heat, stir in 1/3 cup
powdered sugar and 3 to 4 teaspoons  of water.  Drizzle warm glaze over  cooled
bread.
 
GRANDMA'S CINNAMON ROLLS
- ---------------------------
Cinnamon rolls like grandma used to make!  Hot coffee and maple flavor give the
glaze an extra-special flavor.
(These are GREAT!  Be prepared to eat a half a dozen of them the first time you
make 'em!)
 
INGREDIENTS                     ABM-100/300/350
yeast                           1 pkg
bread flour                     3 cups
sugar                           1/4 cup
salt                            3/4 tsp
milk (80 deg)                   1/2 cup
water (80 deg)                  1/2 cup
shortening (80 deg)             2 T
egg (room temp)                 1
SETTING                         White Bread / MANUAL
 
After the machine has completed  the second rising, it  will beep.  Remove  the
dough onto a lightly  floured surface, roll or  pat to a 12x9-inch  rectangle.
Brush with 1/4 cup melted butter.  Combine 6 tablespoons sugar, 1/4 cup chopped
nuts and 3/4 teaspoons  cinnamon; sprinkle over dough.   Starting with  shorter
side, roll up tightly.  Pinch  edge to seal.  Cut into  12 slices.  Place in  a
greased 13x9-inch pan.  Cover;  let rise in warm  place until almost double  in
volume - about  30 minutes  - (this  took MUCH  longer for  me.)   Bake at  375
degrees, 20 to 25 minutes.
 
Glaze:  Combine  1 cup  powdered sugar, 1  1/2 tablespoons  melted butter,  1/4
teaspoon maple  flavor and  2 tablespoons  hot coffee.   Blend  until  smooth.
Drizzle over hot baked rolls.
 
BABA AU RHUM
- --------------------------- 
This French yeast bread,  adapted from the  Austrian Guglehuph, was  originally
name Ali Baba,  after a hero  in the book,  "The Thousand and  One Nights."   A
coffee bread made  extra moist  with Rum  Syrup spooned  over.   Could also  be
served for dessert.
 
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)                   1/3 cup           1/4 cup
water (80 deg)                  1/2 cup           1/3 cup
oil (80 deg)                    1/3 cup           1/4 cup
egg (room temp)                 2                 1
almond extract                  1/2 tsp           1/2 tsp
vanilla extract                 1/2 tsp           1/2 tsp
SETTING                         Sweet Bread       MEDIUM
                                12 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal, add:
 
raisins                         2/3 cup           1/2 cup
slivered almonds                1/3 cup           1/4 cup
 
Rum Syrup:
1 cup sugar
1/2 cup water
1/2 cup rum
 
Prepare Syrup:  In small  saucepan, bring sugar and  water to a boil,  stirring
occasionally.  Remove from heat;  add rum.  Spoon over  warm bread.  (For  more
penetration, puncture bread with fork.)  Serve warm or cold.
 
FINNISH EASTER BREAD
- --------------------------- 
A wonderful "old world" bread - rich  enough to serve as dessert.  Spoon  Cream
Cheese Topping over slices of warm or cold bread.
 
INGREDIENTS                     ABM-100           ABM-300/350
yeast                           1 pkg             1 1/2 tsp
bread flour                     3 cups            2 cups
sugar                           2 T               4 tsp
salt                            1 tsp             1 tsp
water (80 deg)                  1 cup             2/3 cup
oil (80 deg)                    1/4 cup           1/4 cup
egg yolk (room temp)            2                 1
SETTING                         Sweet Bread       MEDIUM
                                12 o'clock
 
Before the end of the secondary  kneading, the electronic beeper will sound  10
times.  At this signal, add:
 
raisins                         1/2 cup           1/3 cup
almonds                         1/2 cup           1/3 cup
grated orange rind              1 tsp             1 tsp
grated lemon rind               1 tsp             1 tsp
stiffly beaten egg whites       2                 1
 
Cream Cheese Topping:
1 pkg (8 oz.) cream cheese, softened              1/8 tsp salt
2 T milk                                          2 cups powdered sugar
1/2 tsp vanilla
 
Prepare Cream Cheese Topping:  In  small mixer bowl, blend cream cheese,  milk,
vanilla and salt; beat until smooth.  Gradually add powdered sugar; beat  until
fluffy.
 
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
- ---------------------------
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
- ---------------------------
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 
Greenville Technical College                           Greenville, SC
      Efficiency is the most highly developed form of laziness. 
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