bread machine recipes

Bread Machine Recipes

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-bread.htm[11-Sep-11 02:19:16]

Bread Machine Recipesby Tony van Roon

Lots of Bread Recipes for the Bread Machine Basic Egg Bread Basic Rye Bread Basic Sourdough Bread Bread Machine Sourdough Bread Basic Pizza Dough Challah, Jewish Cherry-Almond Bread Cinnamon Raisin Bread-2 Classic French Bread English Muffin Bread Favorite White Bread Focaccia Bread Gluten Free Bread, I Gluten Free Bread, II

Grandma's Cinnamon Rolls Italian Herb Bread Master Pizza Dough Multigrain Raisin Bread Molasses Whole Wheat Raisin Bread Pumpernickel Bread Quick Sourdough French Bread Real Welsh Bread Sourdough Corn Bread Sourdough Starter (homemade) Sweet Orange Bread Whole Wheat Raisin Nut Cinnamon Bread

Back to Recipes PageCopyright © 1995, by Tony van RoonLast updated: June 7, 2010

Bread Recipes for the Breadmachine

http://www.sentex.ca/~mec1995/recipes/bm-bread/broden.htm[11-Sep-11 02:19:34]

Bread Recipe of the

Month!

Sept. 1996 - Potato Bread

1 lb. Loaf 1-1/2 lb. LoafMilk 1/2 cup 3/4 cupWater 1/3 cup 1/2 cupVegetable Oil 1 tbs. 2 tbs.Bread Flour 2-3/4 cups 3 cupsInstant Potato Flakes 1/3 cup 1/2 cupSugar 2 tsp. 1 tbs.Salt 1 tsp. 1-1/2 tsp.Ground White Pepper(opt.) 1/8 tsp. 1/4 tsp.

Active Dry Yeast 1-3/4 tsp. 2 tsp.

Select desired setting: press start.

This recipe is wonderful for rolls. You may use instant potato flakes and nonfat dry milk for both the bread androlls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dryingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil intothe pan, add the dry ingredients, then the yeast. Takes about 1 minute.

August 1996 - Grape-Raison Bread

This bread makes a fantastic peanut butter sandwich. It is also great toasted for breakfast. It makes a mediumsize loaf, about 1-1/2 lbs.

Grape Juice 1 cupButter 1-1/2 tbs.Sugar 2-1/2 tbs.Salt 3/4 tsp.Whole Wheat Flour 3/4 cupBread Flour 2-1/4 cups

Yeast 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast

Note: Use basic setting.

Variation on Grape-Raison Bread:



This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makesa dense, moist and flavorful loaf.

Grape Juice 1/2 cupGrape Pulp 1/2 cupEgg 1Butter 1-1/2 tbs.Baking Soda 1/3 tsp.Sugar 2 tbs.Salt 1/2 tsp.Bread Flour 2-1/2 cups

Yeast 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast

Note: Use basic setting. As puree contains varying amounts of liquid, you may have to adjust the amount offlour in this recipe. Experiment the first time and note any adjustments.

July 1996 - Squaw Bread

Small Medium LargeWater 2/3 cup 1-1/8 cups 1-1/3 cupsVegetable Oil 1-1/3 tbs. 2 tbs. 2-2/3 tbs.Brown/Maple Sugar 1 tbs. 1-1/2 tbs. 2 tbs.Raisins 1 tbs. 1-1/2 tbs. 2 tbs.Salt 1/2 to 2/3 tsp. 2/3 to 1 tsp. 1 to 1-1/2 tsp.Rye Flour 1/2 cup 3/4 cup 1 cupWhole Wheat Flour 1/2 cup 3/4 cup 1 cupBread Flour 1 cup 1-1/2 cups 2 cupsYeast 1-1/2 tsp. 2 tsp. 2-1/2 tsp.

Small Medium LargeFlour Equivalents: 2 cups 3 cups 4 cups

Cycle: white, sweet. Timer Setting: light to medium,

June 1996 - APPLE PIE BREADOur Thanks to James Patelli for sending in this month's recipe.

1 lb. Loaf 1-1/2 lb. LoafMilk 5/8 cup 1-1/8 cupVegetable Oil 2 tbs. 3 tbs.Sugar 1-1/2 tbs. 2-1/2 tbs.Cinnamon 1/2 tsp. 3/4 tsp.Salt 1 tsp. 1-1/2 tsp.



Bread Flour 2 cups 3 cupsYeast 1 tsp. 1-1/2 tsp.Apple (peeled & diced) 1/2 med. 1 large

Note: Add the apples at the beginning of the 2nd kneading cycle. Apples add moisture to the dough, so a littleflour may have to be added to adjust the consistency.Select: Sweet or Basic Medium cycle.

This bread tastes best when served warm. If any is left over and gets cold, try toasting it.

May 1996 - English Muffin Bread (Makes one 1-l/2 pound loaf)

This bread is similar to English muffins. Sprinkle a little cornmeal on the dough after the second rising. Cool,slice and toast for a real treat in the morning.

1 cup plus 2 tablespoons water1 tablespoon honey2-1/2 cups bread flourl/2 cup whole wheat flour3 tablespoons powdered milk1-1/2 teaspoons salt1/4 teaspoon baking soda1 package active dry yeast or 1-1/2 teaspoons bread machine yeast

Note:Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for yourmachine specifies dry ingredients first and liquids last. Select Basic Wheat cycle, Light setting (or the equivalentsetting for your machine). Push Start.

April 1996 - Apple Oatmeal Bread

Try this hearty bread toasted for breakfast.

Small Medium LargeApplesauce 2/3 cup 1 cup 1-1/3 cupsVegetable Oil 1 tbs. 1-1/2 tbs. 2 tbs.Honey 1 tbs. 1-1/2 tbs. 2 tbs.Salt 1/3 tsp. 1/2 tsp. 2/3 tsp.Cinnamon 1/4 tsp. 1/3 tsp. 1/2 tsp.Oats 1 cup 1-1/2 cups 2 cupsBread Flour 1 cup 1-1/2 cups 2 cupsYeast 1 tsp. 1-1/2 tsp. 2 tsp.

Raisin Bread Cycle, At beep or after kneading add:

Small Medium LargeDiced Dried Apples 1/4 cup 1/3 cup 1/2 cup



March 1996 - Honey and Oats Bread (Makes 1-1/2 lb. loaf)

This recipe was sent to us by, James Patelli ([email protected]).James wrote: This is one of my favorite, with a great aroma, but more important a great taste.

1 cup milk1 large egg3 tablespoons honey2 tablespoons sweet butter1 cup rolled oats2-3/4 cups bread flour1-1/2 teaspoons salt1-1/2 teaspoons active dry yeast or(1 package yeast)

Note#1: Select LIGHT CRUST:,LIGHT BAKE Note#2: all ingredients at room temp., and milk at 75-85 °F.

Feb. 1996 - Buttermilk Cheese Bread (Makes 1-1/2 lb. loaf)

This is a delicious and moist bread. The acid in the buttermilk also retards the growth of mold, so it keeps well.

1-1/8 cups buttermilkor 4 tablespoons buttermilk powderplus 1-1/8 cups wate

1 teaspoon salt2 tablespoons sugar3/4 cups grated extra sharp chedder cheese3 cups bread flour1 package yeast, or 1-1/2 teaspoons bread machine yeast

Note #1: Place all ingredients in bread machine in order listed above.

Jan. 1996 - Mixed Fruit Bread (Makes 1-1/2 lb. loaf)

Do not use timer with this recipe.

1-1/3 cups water2 tablespoons butter or margarine, softened3-1/2 cups bread flour3 tablespoons sugar2 tablespoons dry milk2 teaspoons salt2 packages active dry yeast or 2-1/2 tsp bread machine yeast1-1/4 cups mixed dried fruit1/2 cup chopped nuts

Note #1: Add the fruit and nuts 15 minutes after you press the START button. Note #2: Moisture in dried fruit varies, so 10 to 15 minutes after adding the fruit, check mixture. If too dry, add 1 or 2 tablespoons water. If too wet, add additional flour.

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Basic Egg Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-egg.htm[11-Sep-11 02:19:40]

Basic Egg Bread

by Tony van Roon

This bread makes delicious breakfast toast. For a refreshing hint of citrus, add 1 tablespoon of finely shredded lemonor orange peel with the flour. For best results, use the California type oranges, they are natural orange and don'tcontain dye (Californian Salustiana variety is perfect).

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups1 Tablespoon butter or margarine 2 Tablespoons3/4 teaspoon salt 1 teaspoon1 large egg(s) 12-3/4 cups All Purpose flour 3-1/2 cups2 Tablespoon sugar 2 Tablespoons1/2 Tablespoon Honey 1 Tablespoon1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons2 teaspoons grated orange rind 1 Tablespoon

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer.

Recommended cycle: Basic/white bread cycle; medium/normal crust color setting. Remove bread from pan, coolon wire-rack.

This recipe was overhauled and revamped on 9-20-2003.The honey was added and sugar increased a bit because the bread was missing 'sweetness'. The milk was

preheated a bit to make the dough rise better and bigger. Flour was increase to 2-2/3 cup in the 1 pound loaf recipebecause the dough was to thin. The recipe for the 1-1/2 pound loaf had even more problems and I'm not going intodetails but everything got modified. What the heck was I thinking???? The grated orange rind was added to give thebread a punch with a faint taste of orange. In regards to the orange, I use ONLY the undyed California (Salustiana)oranges! As you can see on the picture at the left, the 1-1/2 pound version turned out quite well. Same for the 1 poundvariety although I don't have a picture.

All in all a lot of work to re-figure out this recipe. I owe it all to my sister-in-law, Bing van Kampen. Thanks Bing forall your work!

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Modidified on September 20, 2003

Basic Rye Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-rye.htm[11-Sep-11 02:19:46]

Basic Rye Breadby Tony van Roon

A hint of cocoa powder accents the flavor contributed by the rye flour. If you like, substitute dill or fennel seed for thecarway seed.

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------3/4 cup water 1 cup plus 2 tablespoons1 tablespoon light molasses 2 tablespoons1 tablespoon butter or margarine 1 tablespoons3/4 teaspoon salt 1 teaspoon1 2/3 cups bread flour 2 1/2 cups2/3 cup medium rye flour 1 cup1 tablepoon packed brown sugar 2 tablespoons2 teaspoons dutch cocoa powder 1 tablespoon1/2 teaspoon whole carway seeds 3/4 teaspoon1 1/2 teaspoons bread machine yeast 2 teaspoons

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer.

Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or medium/normal crust color setting.(If basic/white bread setting is used, add 1 tablespoon gluten to either size recipe. See adding gluten tip below. Thetime-bake feature can be used. Remove bread from pan, cool on wire-rack.

Adding Gluten: Some bread machines have a whole wheat or whole grain cycle, which comes in handy when making whole grain breads. Ifyour machine lacks this cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to improve loaf height, texture, andstructure. Gluten is available in the health food store or if lucky in your local supermarket. Use 1 tablespoon gluten for both the 1-pound and1.5 pound recipes.

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Basic Sourdough Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-sbred.htm[11-Sep-11 02:19:50]

Basic Sourdough Breadby Tony van Roon

1 pound loaf Ingredients 1 1/2 pound loaf--------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup1/4 cup water 1/3 cup1 tablespoon butter or margarine 1 tablespoon3/4 teaspoon salt 1 teaspoon2 cups bread flour 3 cups1/3 cup cornmeal 1/2 cup2 teaspoons sugar 1 tablespoon1 1/2 teaspoons bread machine yeast 2 teaspoons

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer, adding the yogurt with the milk. (Yogurts vary in moisturecontent. If dough is too dry of stiff or too soft or slack. Adjust dough consistency -- see Adjusting Dough Consistencytip below.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting. Time-bake feature can be used.

Tip: Checking Dough Consistency:Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff or dry,add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft of sticky, addadditional bread flour, 1 teaspoon at a time.

Sourdough Bread Baking Tips:-The sourdough starter should be the consistency of thin pancake batter; if necessary add enough water to get thedesired consistency before measuring.-To assure accuracy, measure the starter while it's chilled, then let it come to room temperature before using it. It willstart to rise.-Before trying the timed baked feature, make a loaf using the basic/white bread cycle to better determine the amount ofliquid and flour needed for the right dough consistency.

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Bread Machine Sourdough Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-sdb.htm[11-Sep-11 02:19:57]

Bread Machine Sourdough Breadby Tony van Roon

Makes 1 (1-pound) loaf----------------------------------3/4 cup plus 3 tablespoons warm water1 tablespoon vegetable or olive oil (plain or flavored)1 teaspoon salt2 1/2 cup bread flour1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -- San Francisco style

Add ingredients to the bread machine pan in the order suggested by the manufacturer, adding sourdough starter withthe yeast. Adjust dough consistency -- see Adjusting Dough Consistency tip below.)

Recommended cycle: Basic/white or French bread cycle; medium/normal color setting.



Basic Pizza Dough

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-bpizz.htm[11-Sep-11 02:20:04]

Basic Pizza Dough for the Bread Machine

Add your personal favorite toppings. Here is my favorite combo: red or yellow pepper, red onion, tomato, mushroom,and mozzarella and cheddar cheese mix. Add pineapple to make it 'Hawaiian'.

1 pound recipe Ingredients 1 1/2 pound recipe----------------------------------------------------------------------2/3 cup Warm Water 1 cup4 teaspoons Olive/Vegetable oil 2 tablespoons1/2 teaspoon Salt 3/4 teaspoon2 cups Bread Flour 3 cups1 1/2 teaspoons Bread Machine Yeast 2 teaspoons1 tablespoon Cornmeal 1 tablespoon----------------------------------------------------------------------

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting Dough

Consistency tip below).

Recommended cycle: Dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. Ifnecessary, knead in additional flour to make dough easy to handle.

Lightly oil the pizza pan(s); sprinkle lightly with cornmeal. Roll or press to fit into prepared pan(s). Bake at 425°F for20 to 25 minutes or until done. Baking time will vary with the pizza-size and selected toppings.


Challah for the Breadmachine

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-chall.htm[11-Sep-11 02:20:13]

Challah -- tastes like cake by Dick Hanson

Ingredients -- Basic Bread Machine3/4 cup warm water1 large egg3 tablespoons margarine, cut up3 cups bread flour4 tablespoons sugar1 1/4 teaspoon salt2 teaspoons active dry yeast

Coating1 large egg yolk1 tablespoon waterpoppyseeds (Optional)

Directions -- Basic Bread MachineAdd water, egg, margarine, flour, sugar, salt and yeast to bread machine in order recommended by manufacturer.Select Sweet Bread cycle. Remove to rack and cool when done.

Braiden Oven Baked (Shown above)Pre-heat oven to 375 °F.

Select dough/manual cycle. When cycle is complete, remove dough to a lightly floured surface. If necessary, knead inenough flour to make bread easy to handle.

Divide dough into two pieces, one about 2/3 of the dough, the other about 1/3 of the dough. Divide the larger piece into3 equal pieces; roll into 14" ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope;lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remainingpiece into 3 equal pieces, roll into 12" ropes; braid. Place smaller braid on top of larger braid. Pinch ends firmly to sealand to secure to large braid.

Cover with damp towel; let rise in warm, draft-free place until almost doubled in size, 15-20 minutes. Lightly beat eggyolk and one tablespoon of water; brush over braids. Sprinkle with poppy seeds or sesame seeds if desired. After breadhas baked at 375 °F oven for 15 minutes, cover loosely with foil to prevent excess browning. Bake an additional 10-15minutes (sounds hollow when tapped on bottom braid). (Total baking time approximately 25-30 minutes.) Removefrom sheet and cool on wire rack.

Select dough/manual cycle. When cycle is complete, remove dough to a lightly floured surface. If necessary, knead inenough flour to make bread easy to handle.

Divide dough into two pieces, one about 2/3 of the dough, the other about 1/3 of the dough. Divide the larger piece into3 equal pieces; roll into 14" ropes. Place ropes on greased baking sheet. Braid by bringing left rope under center rope;lay it down. Bring right rope under new center rope; lay it down. Repeat to end. Pinch ends to seal. Divide remainingpiece into 3 equal pieces, roll into 12" ropes; braid. Place smaller braid on top of larger braid. Pinch ends firmly to sealand to secure to large braid.

Cover with damp towel; let rise in warm, draft-free place until almost doubled in size, 15-20 minutes. Lightly beat egg

Challah for the Breadmachine

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-chall.htm[11-Sep-11 02:20:13]

yolk and one tablespoon of water; brush over braids. Sprinkle with poppy seeds or sesame seeds if desired. After breadhas baked at 375 °F oven for 15 minutes, cover loosely with foil to prevent excess browning. Bake an additional 10-15minutes (sounds hollow when tapped on bottom braid). Total baking time approximately 25-30 minutes. Remove fromsheet and cool on wire rack.


Cherry Almond Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-chery.htm[11-Sep-11 02:20:23]

Cherry Almond Breadby Tony van Roon

Dried cherries or canned cranberries are wonderfully tart, fruity flavor to this tender nut loaf.

1 pound loaf Ingredients 1-1/2 pound loaf-------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons1 tablespoon Butter or margarine 1-1/2 tablespoon1 Large egg 11 tablespoon Sugar 4 teaspoons1/3 cup Dried red cherries 1/2 cup1/4 cup Slivered Almonds, toasted 1/3 cup2 cups Bread flour 3 cups1-1/2 teaspoons Bread machine yeast 2 teaspoons-------------------------------------------------------------------------------

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting DoughConsistency tip below).

Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. Spread the choppednuts in a shallow baking pan large enough to accommodate a single layer. Bake the almonds at 350° F for 6 to 12minutes or until golden brown. Stir a couple of times and check often or they will burn. Cool before adding to yourbread machine!

Recommended cycle: Basic/white bread cycle; light or medium/normal crust color setting. Remove bread from pan,cool on wire-rack.

Nutritional information per serving (1/12 of 1 1/2-lb. recipe): calories 194; total fat 4g; saturated fat 1g; cholesterol22mg; sodium 223mg; total carbohydrate 32g; dietary fiber 2g; protein 7g.



Sun-Maid Growers of California - Cinnamon Raisin Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/cinnamon.htm[11-Sep-11 02:20:31]

Cinnamon Raisin Breadby Tony van Roon

A cinnamon raisin bread with a little whole wheat flour and honeyto make a wonderfully moist and delicious bread.

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF2/3 cup water, warm 1 cup2 tablespoons butter or margarine, cut-up 3 tablespoons1 egg, large (scant 1/4 cup) 12 tablespoons honey 3 tablespoons2 cups bread flour 2 3/4 cups1/2 cup whole wheat flour 3/4 cup1 tablespoon packed light brown sugar 2 tablespoons1 tablespoon powdered dry milk 2 tablespoons1 teaspoon salt 1 1/2 teaspoons3/4 teaspoon cinnamon 1 teaspoon1 1/2 teaspoons Fleischmann's Bread Machine Yeast 2 teaspoons2/3 cup Sun-Maid Raisins 1 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet orBasic/White cycle. Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. This issupposed to be a soft and sticky dough. Do not add flour, as the bread will become tough.

Remove baked bread from pan and cool on wire rack.

PER SERVING: 250 calories, 7g protein, 47g carbohydrate, 4g fat, 2g dietary fiber, 340mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)

Sun-Maid Growers of CaliforniaHTML Copyright © 1996 - ValleyNet Communications

E-Mail to: Sun-Maid Information


mailto:[email protected]

Classic French Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-frenc.htm[11-Sep-11 02:20:38]

Classic French Breadby Tony van Roon

Choose this crusty, chewy bread to serve with soup, stew, or pasta. To give it an Italian flair, add 2 tablespoons gratedParmesan cheese and ½ teaspoon garlic powder with the flour. Ofcourse, this is optional. Enjoy!

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------3/4 cup water 1 1/4 cup1 tablespoon butter or margarine 1 tablespoons1/2 teaspoon salt 3/4 teaspoon2 1/4 cups bread flour 3 1/2 cups1 1/2 teaspoons bread machine yeast 2 teaspoons Cornmeal Vegetable oil1 white from large egg 11 tablespoon water 1 tablespoon----------------------------------------------------------------------------

Add ¾ cup [1¼ cups] water, salt, bread flour, and yeast to bread machine pan in the order suggested by manufacturer.Select dough/manual cycle.

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flurto make dough easy to handle. Roll dough into a 15x10 inch rectangle. [For 1½ pound recipe, devide dough in half androll each half into a 10x8 inch rectangle.]

Beginning at long end, roll up tightly as you do for a yelly roll. Pinch the seams and ends to seal. Taper ends by gentlyrolling back and forth. Place each loaf, seam side down, on a greased baking or cookie sheet sprinkled with cornmeal.Lightly brush each loaf with the vegetable oil. Cover and let rise in warm, draft-free place until almost doubled in size,about 10 to 15 minutes. With a sharp knife, make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf.Lightly beat egg white and 1 tablespoon water; brush some of the egg-white mixture over top of each loaf. This willgive it the traditional 'shine' on the Classic French Bread(s). Bake at 375°F for 20 minutes. Brush again with remainingegg white mixture. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. (For evenbrowning when baking two loaves, switch positions of sheets halfway through baking). Remove the bread(s) from thesheet(s); cool on wire rack.

Cycle: Use the dough/manual cycle.

Bread-Machine Recipes

English Muffin Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-muffi.htm[11-Sep-11 02:21:31]

English Muffin Breadby Tony van Roon

Optional: Add 1/3 cup toasted chopped pecans and 3/4 teaspoon Ground Cinnamon along with the flour to makeCinnamon-Pecan Muffin Bread.

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------1 cup Water (warm) 1 1/2 cup1 teaspoon Salt 1 1/2 teaspoon3 tablespoons Nonfat dry milk 1/4 cup2 tablespoons Sugar 3 tablespoons1/4 teaspoon Baking soda 1/4 teaspoon2 1/4 cups Bread flour 3 1/2 cups1 tablespoon Gluten (optional) 1 tablespoon1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons ----------------------------------------------------------------------------


Using Gluten: Gluten, a protein product from flour, improves loaf height, texture and structure; it can be foundin health food stores and maybe your local supermarket.

Recommended cycle: Basic/white bread cycle; medium/normal crust color setting. Remove bread from pan, coolon wire-rack.

Tip: Checking Dough Consistency:Check dough after 5 minutes mixing; if should form a soft, smooth ball around the blade. If dough is too stiff ordry, add additional liquid, 1 teaspoon at a time, until dough is of the right consistency. If dough is too soft ofsticky, add additional bread flour, 1 teaspoon at a time.


Favorite White Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-white.htm[11-Sep-11 02:21:39]

Favorite White Breadby Tony van Roon

Makes 1 loafDo NOT make loaves larger than recommended by the manufacturer!

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1 cup1 tablespoon butter or margarine 1 1/2 tablespoons3/4 teaspoon salt 1 teaspoon4 teaspoons Nonfat dry milk 2 tablespoons2 cups bread flour 3 cups4 teaspoons sugar 2 tablespoons1 teaspoons bread machine yeast 1 1/2 teaspoons

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting DoughConsistency tip below). Herb used is 'Spice Islands Italian Herb Seasoning'

Recommended cycle: Basic/white bread cycle; medium/normal crust color setting. Remove bread from pan, cool onwire-rack.



Sun-Maid Growers of California - Rosemary Currant Focaccia Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/focaccia.htm[11-Sep-11 02:21:46]

Rosemary Currant Focaccia Breadby Sun-Maid, California

Fresh rosemary and currants combine to create a deliciousand unusual focaccia bread to serve at your next meal.

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF3/4 cup water, warm 1 cup2 tablespoons extra-virgin olive oil 3 tablespoons1 3/4 cups bread flour 2 1/4 cups1/2 cup whole wheat flour 3/4 cup2 teaspoons sugar 1 tablespoon1 teaspoon fresh rosemary leaves, chopped* 1 1/2 teaspoons1 teaspoon salt 1 1/2 teaspoons1 1/2 teaspoons Fleischmann's Bread Machine Yeast 2 teaspoons1/2 cup Sun-Maid Raisins or Currants 3/4 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Dough/Manualcycle. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends.

Lightly grease a large cookie sheet, Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface, Placeon cookie sheet. Cover top of bread with plastic wrap and place in a warm place 30 to 45 minutes or until dough has almost doubled. Using thehandle of a wooden spoon or your fingertips, make indentations in top of dough.

Heat oven to 400 °F. Bake for 18 to 25 minutes or until lightly browned. Cut into wedges.

* 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf; 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2teaspoons fresh rosemary leaves in the 1 1/2 pound loaf.

PER SERVING: 195 calories, 5g protein, 35g carbohydrate, 4g fat, 2g dietary fiber, 295mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.) Sun-Maid Growers ofCalifornia - HTML Copyright © 1996 - ValleyNet CommunicationsE-Mail to: Sun-Maid Information

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Gluten-free bread, 1

http://www.sentex.ca/~mec1995/recipes/bm-bread/glufree1.html[11-Sep-11 02:21:58]

Gluten-free bread, 1Bread Machine recipeIngredients:• 1-3/4 cups buttermilk• 1 tsp vinegar• 4 egg whites• 2 cups brown or white rice flour• 1-1/4 cups tapioca flour• 1-1/2 tsp dark brown sugar• 3-1/2 tsp xanthum gum• 1/2 to 1-1/2 tsp salt to taste• 4-1/2 tsp active dry yeast

Method:• Use machine's rapid-bake setting in making this loaf. For the first 5 minutes or so of the mixing cycle, scrape down the sides of the baking pan with a rubber spatula to make sure the soft dough blends properly.

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Gluten-Free Mock Rye Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/glufree2.html[11-Sep-11 02:22:03]

Gluten-Free Mock Rye BreadBread Machine Recipe

Ingredients:• 1 1/2 cups brown rice flour• 1/2 cup rice bran• 1/2 cup tapioca flour• 1/2 cup potato starch flour• 1 tablespoon xanthan (or guar) gum• 1 tablespoon caraway seeds• 1/2 teaspoon salt• 1/2 cup dry milk powder (non-instant) • 1 tablespoon cocoa powder• 1 teaspoon grated orange peel • 2 teaspoons yeast

• 2 eggs • 3 tablespoons oil• 1 tablespoon fruit sweet• 2 tablespoons molasses• 1 1/2 cups + 2 tablespoons water• 1 teaspoon vinegar

Method:• Follow directions for your particular bread machine. Use single rise setting.

• I wrap the bread in a towel for about 4 hours after it is done baking and then slice it thinly with an electric knife. It freezes well. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.

• This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.

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Cinnamon Rolls

http://www.sentex.ca/~mec1995/recipes/bm-bread/rolls-2.htm[11-Sep-11 02:22:08]

Opa's Cinnamon Rollsfor the Bread Machine by Tony van Roon

Opa's Cinnamon Rolls for the Breadmachine================================================================================Preheat oven to 350° F. tsp=teaspoon Tbsp=tablespoon

1-1/4 cup water3 cups flour2 Tbsp dry milk3 Tbsp sugar3 Tbsp butter1 tsp salt2 tsp dry yeast

Combine ingredients in bread machine and put through the entire dough cycle. Remove and roll out onto a flouredsurface in a rectangle shape. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to coverthe bottom. Spread the rest of the melted butter onto the dough.

Sprinkle brown sugar in each pie plate and over the dough. Sprinkle cinnamon over the dough. Roll up the doughlength wise to make a long rope. Cut into 1 inch slices and place in pie plates. Cover and let rise for about 2 hours.

Bake in 350° F. oven till golden brown on top. Remove from the oven and immediately invert pie plate(s) on a sheet ofwax paper. Cool. Serve warm with butter. Freezes very well.

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http://www.sentex.ca/~mec1995/recipes/bm-bread/recipes.htm

Italian Herb Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-herb.htm[11-Sep-11 02:22:12]

Italian Herb Breadby Tony van Roon

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1-1/3 cup1 tablespoon butter or margarine 1 1/2 tablespoon3/4 teaspoon salt 1 teaspoon4 teaspoons Nonfat dry milk 2 tablespoons2 cups bread flour 3 cups1 teaspoon Spice Islands (herb) 1 1/2 teaspoons4 teaspoons sugar 2 tablespoons1 teaspoons bread machine yeast 1 1/2 teaspoons

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer. Adjust dough consistency -- (see Adjusting DoughConsistency tip below). Herb used is 'Spice Islands Italian Herb Seasoning'.

Recommended cycle: Basic/white bread cycle; medium/normal crust color setting. Remove bread from pan, cool onwire-rack.



Master Pizza Dough

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-mpizz.htm[11-Sep-11 02:22:22]

Master Pizza Doughby Tony van Roon

Makes 1 thick-crust or 2 thin-crust pizzas. Dough can be prepared in 1 1/2 and 2 pound machines.

-----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil3 cups Bread or all-purpose flour2 teaspoons Bread machine yeastCornmeal----------------------------------------


Recommended cycle: Dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. Ifnecessary, knead in additional flour to make dough easy to handle.

Lightly oil the pizza pan(s); sprinkle lightly with cornmeal. Roll or press to fit into prepared pan(s). Bake at 400°F for20 to 30 minutes or until done. Baking time will vary with the pizza-size and selected toppings.


Multigrain Raisin Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/multi.htm[11-Sep-11 02:22:34]

Multigrain Raisin Breadby Sun-Maid, California

This is a low-rising, dense bread that's perfect with a homemade soupor sliced and made into open-faced sandwiches

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF3/4 cup water, warm 1 cup plus 2 tablespoons1 tablespoon vegetable oil 2 tablespoons2 tablespoons honey 3 tablespoons1 1/2 cups bread flour 2 cups1/2 cup whole wheat flour 3/4 cup1/4 cup quick oatmeal, toasted 1/3 cup1 tablespoon cornmeal 2 tablespoons1 tablespoon wheat germ, toasted 2 tablespoons1 tablespoon powdered dry milk 2 tablespoons3/4 teaspoon salt 1 1/4 teaspoons1 1/2 teaspoons Fleischmann's Bread Machine Yeast 2 1/4 teaspoons2/3 cup Sun-Maid Raisins 1 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle.Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.


Note: This is a heavy, dense lower-rising loaf of bread. If you prefer a higher-volume, lighter bread, replace 1 or 2 tablespoons of the bread flourwith gluten (available in specialty supermarkets).

PER SERVING: 205 calories, 6g protein, 41g carbohydrate, 3g fat, 2g dietary fiber, 230mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)

Sun-Maid Growers of California -- HTML Copyright © 1996 - Sun-Maid Growers of CaliforniaE-Mail to: Sun-Maid Information



Sun-Maid Growers of California - Molasses Whole Wheat Raisin Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/molasses.htm[11-Sep-11 02:22:39]

Molasses Whole Wheat Reasin Breadby Sun-Maid, California

A wonderful bread for sandwiches or cut into pieces to eat with an assortment ofcheeses and deli meats. This bread will soon become one of your favorites.

1 POUND LOAF INGREDIENTS 1 1/2 POUND LOAF3/4 cup water 1 cup1 tablespoon vegetable oil 2 tablespoons2 tablespoons dark molasses 3 tablespoons1 3/4 cups bread flour 2 1/2 cups1/2 cup whole wheat flour 3/4 cup1 teaspoon salt 1 1/2 teaspoons1 1/2 teaspoons Fleischmann's Bread Machine Yeast 2 teaspoons2/3 cup Sun-Maid Raisins 1 cup

Measure carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. Select Sweet or Basic/White cycle.Use Light or Medium crust color. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends.


PER SERVING: 195 calories, 5g protein, 40g carbohydrate, 2g fat, 2g dietary fiber, 300mg sodium, 3mg iron. (Each one pound loaf makes 8 servings.)Sun-Maid Growers of California, HTML Copyright © 1996 - ValleyNet Communications

E-Mail to: Sun-Maid Information


http://www.valleynet.com/webpage_design


Pumpernickel Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-pump.htm[11-Sep-11 02:22:45]

Pumpernickel Breadby Tony van Roon

Do not make loaves larger than recommended by manufacturer. Use the 1-pound recipe if your bread machine panholds 10 cups or less of water.

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------3/4 cup Water (warm) 1 cup1 tablespoon Dark Molasses 2 tablespoons1 tablespoon Vegetable oil 1 tablespoon1 tablespoon White vinegar 4 teaspoons4 teaspoons Packed brown sugar 2 tablespoons1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons1 1/2 teaspoons Instant coffee 2 1/4 teaspoons1 teaspoon Minced onions 1 1/2 teaspoons1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon1 1/2 cups Bread flour 2 cups1 cup Medium rye flour 1 1/2 cups1 1/2 teaspoons bread machine yeast 2 teaspoons----------------------------------------------------------------------------

Measure all ingredients into bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.Remove bread from pan; cool on wire rack.


Faux Sourdough Bread (bread machine)

http://www.sentex.ca/~mec1995/recipes/bm-bread/fauxbred.htm[11-Sep-11 02:22:55]

Quick Sourdough French Breadby Sue

I love sourdough breads and there are plenty of recipes for sourdough by machine (check your bookstore), but I don'thave the patience nor the time to babysit a culture (or bean sprouts either). This bread is great- you get the sour tasteand a very crusty bread without the fuss. Oh sure, you don't get the complexity of flavor as with a culture, but that'slife. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. I haven'ttried it yet.

QUICK SOURDOUGH FRENCH BREAD(Source: back of a Pillsbury bread flour bag)

Bread machine instructions4 to 5 c. flour1 c. warm water (120-130 deg)2 T. wheat germ1 c. dairy sour cream, room temp.1 T. sugar2 T. vinegar2 t. salt1/2 t. ginger2 pkgs. yeast

Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer.________________________________________________________________________________Conventional instructions:Additional ingredients---1 egg white1 T. water2 t. poppy or sesame seeds

In a large bowl, combine 1-1/2 c. flour, and next 4 ingredients; blend well. Add water, sour cream and vinegar to flourmixture Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 2 to 2-1/2 cups flouruntil dough pulls cleanly away from sides of bowl.

On floured surface, knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic, about 5 minutes. Placedough in greased bowl; cover loosely with plastic wrap. Divide dough in half, and form into 2 oblong loaves. Place ongreased cookie sheet. With a sharp knife, make 5 (1/4" deep) diagonal slashes on top of each loaf. Cover, let rise inwarm place until light and doubled in size, about 15 minutes.

Heat oven to 375 °F. Bake 25 minutes. In a small bowl, eat egg white and water. Remove bread from oven, and brushwith egg white mixture. Sprinkle with seeds. Bake an additional 5-10 minutes. Immediately remove from cookie sheet.

Comments or questions? Write to me at [email protected].

Back to Sourdough Menu


http://www.sentex.ca/~mec1995/recipes/bm-bread/sour.htm



Welsh Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/welsh.htm[11-Sep-11 02:23:11]

Welsh Breadby Tony van Roon

This bread is one of my favorites! I love the contrast of the sweet raisins and molasses with the savory caraway flavor.

WELSH BREAD:(Source: The Best Bread Machine Cookbook Ever: Ethnic BreadsM. Rosenberg, HarperCollins Books, 1994)~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Bread Machine Version(conventional instructions follow)

Ingredient small loaf large loaf TM*distilled white vinegar 1 tsp 1.5 tsp 1 tspmilk 2/3 c 1 c 2/3 cupbrown sugar 2 T 3 T 3 Twhole egg 1 1 1egg white 0 1 0unsalted butter 4 T 6 T 6 Tsalt 1/2 tsp 3/4 tsp 3/4 tspmolasses 2 T 3 T 3 Tbread flour 2 c 3 c 3 cbaking soda pinch 1/8 tsp 1/8 tspcaraway seeds 1 tsp 1.5 tsp 1.5 tspactive dry yeast 1.5 tsp 2-1/4 tsp 2-1/4 tspraisins 3/4 c 1 c 1 c

1. Stir the vinegar into the milk.2. Let stand about 30 min, until the mixture thickens.3. Add ingredients (except raisins) but including the vinegar and milk, in the order suggested by your bread

machine manual and process on the bread cycle according to the manufacturer's directions.4. At the beeper (or at the end of the first kneading in the Panasonic, Sanyo, and National, or after 40 min

from "start" for Toastmaster) add the raisins.

=== Notes === *TM indicates amounts I used for the Toastmaster, which typically takes less liquids than other machines. Isoften/partially melt the butter (or margarine, which is what I really use) in the microwave before adding. Thisbread rises more slowly than other breads in the machine. The surface seems to dry out during the rising.Slashing the top before baking seems to help. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Manual Version (courtesy of Mimi Hiller)

Ingredient small loaf large loafmilk 2/3 c 1 cbrown sugar 2 T 3 Tactive dry yeast 1.5 tsp 2-1/4 tspwhole egg 1 1egg white 0 1unsalted butter 4 T 6 Tdistilled white vinegar 1 tsp 1.5 tspsalt 1/2 tsp 3/4 tspmolasses 2 T 3 Tbread flour 2 c 3 cbaking soda pinch 1/8 tspcaraway seeds 1 tsp 1.5 tspraisins 3/4 c 1 c

1. Heat milk to 105-115°F.2. Stir in brown sugar and yeast; let stand about five minutes, till foamy.3. Add egg and, if using, egg white.

Welsh Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/welsh.htm[11-Sep-11 02:23:11]

4. Beat on medium about two minutes.5. Melt butter; add to milk with vinegar, salt, and molasses.6. Beat about 5 minutes, till thick.7. Add 2 cups of flour, baking soda, and caraway seeds.8. Beat on low one minute; then beat on medium with dough hook for 7 minutes.9. Add the rest of the flour, ¼ cup at a time.

10. Beat another 5 minutes.11. While this is beating, plump raisins in enough boiling water to cover.12. Drain raisins well.13. Add raisins to dough, with mixer on low, just long enough to incorporate them.14. Remove dough to floured board and knead till smooth, incorporating only enough flour to make the

dough lose its stickiness.15. Form the dough into a ball and place in a greased bowl.16. Cover and set the bowl in a warm place to rise, about 1¼ to 2 hours.17. When dough has doubled in size, turn out on floured board and knead again, about two minutes.18. Form into loaf and place in loaf pan (or pans).19. Cover and let rise again, about 45 minutes to an hour.20. When dough has doubled, bake in a preheated 350°F oven for about 40 minutes.21. The bread is done when it sounds hollow when tapped on top.

Comments or questions? Write to me at [email protected]

Back to Bread-Machine Recipe


Sourdough Corn Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-sour.htm[11-Sep-11 02:23:21]

Sourdough Corn Breadby Tony van Roon

1 pound loaf Ingredients 1 1/2 pound loaf--------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup1/4 cup milk 1/3 cup1 tablespoon butter or margarine 1 tablespoon3/4 teaspoon salt 1 teaspoon1 3/4 cups bread flour 2 3/4 cups1/3 cup cornmeal 1/2 cup2 teaspoons sugar 1 tablespoon1 1/2 teaspoons bread machine yeast 2 teaspoons

Add ingredients to the bread machine pan in the order suggested by the manufacturer, adding the yogurt with the milk.(Yogurts vary in moisture content. If dough is too dry of stiff or too soft or slack. adjust dough consistency -- seeAdjusting Dough Consistency tip below.)

Recommended cycle: Basic/white bread cycle; medium/normal color setting.


Sourdough Starter)

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-start.htm[11-Sep-11 02:23:28]

Sourdough Starterby Tony van Roon

Keep this starter handy for other sourdough recipes found at this site.

2 cups All Purpose Flour 2 1/4 teaspoons Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast 2 cups Lukewarm water (105° to 115° F.)

In a 2-quart or larger container, combine flour and yeast. Gradually add water to dry ingredients and beatuntil smooth. Cover loosely; let stand in a warm place until bubbly and sour smelling, about 2 to 4 days.Transfer to a 2-quart or larger container with tight-fitting lid. Refrigerate until needed.

To keep this starter alive, stir in once-a-week, 1 tablespoon of flour and 1 tablespoon lukewarm water. Beatuntil smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Cover tightly; refrigerate until ready foruse.

To replenish the starter: For each ¾ cup (1¼ cups) of starter used, add 2/3 (1 cup) all purpose flour and 2/3cup (1 cup) lukewarm water. Beat until smooth. Cover loosely and let stand until bubbly, 12 to 24 hours. Use orcover tightly and refrigerate until ready to use.


Sweet Orange Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-orang.htm[11-Sep-11 02:25:19]

Sweet Orange Breadby Tony van Roon

1 pound loaf Ingredients 1 1/2 pound loaf----------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp1 tablespoon Butter or margarine 1 1/2 tablespoons1 Large egg 1 1/22 tablespoons Orange juice concentrate 3 tablespoons3 tablespoons Sugar 1/4 teapoons4 teaspoons Nonfat Dry milk 2 tablespoons2 cups Bread flour 3 cups1 1/2 teaspoons Bread machine yeast 2 teaspoons----------------------------------------------------------------------------

Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Add ingredients to the breadmachine pan in the order suggested by the manufacturer, adding the Orange Juice Concentrate with the liquid. Tomeasure 1/2 an egg, lightly beat egg before measuring; one-half egg is equivalent to 2 tablespoons. Adjust doughconsistency -- (see Adjusting Dough Consistency tip below).

Recommended cycle: Basic/white bread cycle; light or medium/normal crust color setting, or as desired. Removebread from pan, cool on wire-rack.



Whole Wheat Raisin Nut Cinnamon Bread

http://www.sentex.ca/~mec1995/recipes/bm-bread/bm-wheat.htm[11-Sep-11 02:25:33]

Whole Wheat Raisin Nut Cinnamon Breadby Mark Bradner

This is a good Whole Wheat recipe I made up for my Bread Machine. Add ingredients in order given...

o 1 1/2 teaspoon Yeasto 2 cups Whole Wheat flouro 2 cups White bread flouro 1 1/2 teaspoon Salto 1 1/2 teaspoon Cinnamono 1 tablespoon Sugaro 1 tablespoon Brown sugaro 2 tablespoons Dry Milko 2 tablespoons Buttero 1 1/4 cups plus 2 tablespoons warm water

5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following:

o 1/2 cup Raisinso 1/2 cup Chopped Walnuts


Bread, Rolls and Pastry Recipes

http://www.sentex.ca/~mec1995/recipes/recipes.htm[11-Sep-11 02:25:41]

by Tony van Roon

Breads (All kinds, except BreadMachine) Bread Machine Recipes Roggen, Black Bread Sourdough Breads Pastry, Rolls, Buns, & baked goods Mrs. Fields Cookies -- the original recipe! Delicious Deserts -- from Cheesecake to Tiramisu Miscellaneous (sauces, salads, jam, stew, soup, crockpot, etc) Saffron--what is it?

Last updated: December 23, 2010Copyright © 1995, Tony van Roon.

http://www.sentex.ca/~mec1995/recipes/bb/bb.htm

http://www.sentex.ca/~mec1995/recipes/sour/sour.htm

http://www.sentex.ca/~mec1995/recipes/pastry/pastry.htm

http://www.sentex.ca/~mec1995/recipes/fields/fields.htm

http://www.sentex.ca/~mec1995/recipes/deserts/deserts.htm

http://www.sentex.ca/~mec1995/recipes/misc/misc.htm

http://www.sentex.ca/~mec1995/recipes/saffron/saffron.html

Breads, and more breads!

http://www.sentex.ca/~mec1995/recipes/breads/breads.htm[11-Sep-11 02:25:50]

American Chocolate Bread Anadama Bread #1 Anadama Bread #2 Anadama Bread #3 Apricot Bread Army Bread Bacon Corn Bread Barbari Bread (Nan-e Barbari) Basic White Bread Beer Belly Bread Bran Bread Braid Bread Braided Bread Boston Brown Bread Brown Bread Brown Sugar Bread Bulla Bread Buttermilk Bread Buttermilk Honey Bread Carrot-Walnut Bread Challah Bread, Jewish Challah Bread 2, Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread, 1 Coconut Bread Cocoa Bread Cornbread #1, Basic Cornbread #2, Basic Corn Bread #3 Corn Bread, Alabama Corn Bread, Amish Corn Bread, Country Corn Bread, Crusty Flat Corn Bread, Easy Corn Bread, Honey Corn Bread, Low fat Corn Bread, Portugese Style Corn Bread, Rosie Bunda Corn Bread, Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9, Bible bread Farmhouse Potato Bread

German Dresden Stolle Gluten Free Bread, III Gluten Free Bread, IV Grandma Lane's Cornbread--the only one! Grape Nut Bread Inca Festival Bread Irish Wheaten Bread Lahvosh Bread Maori (Rewena Paraoa) Bread Mahdzoon Bread Mexican Corn Bread Monastery Oatmeal Bread Monkey Bread, I Monkey Bread, II Muffuletta Bread Naan Bread Naan (Susheel) New Orleans French Bread Nisu Bread Oliebollen* Orange Date Nut Bread Pagach Bread Pain Perdu (Lost Bread) Pain Perdu, French Toast Panini Bread, Dolci style Peda, Armenian Flat Bread Pita Bread Poori - Whole Wheat Indian Bread Pulla Bread Radio Beer Bread Raisin Bread with Apple Raisin Bread #5 Rolled Oats Bread Rosca DeReyes (King's Loaf) Bread Salt Rising Bread Salt Rising Corn-Bread Salt Rising Potato-Bread Squaw Bread Strawberry-Pecan Bread Students Beer Bread Sunday Bread Swedish Limpa Rye Bread Swedish Rye Bread Tex-Mex, Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread, #1

Breads, and more breads!

http://www.sentex.ca/~mec1995/recipes/breads/breads.htm[11-Sep-11 02:25:50]

French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah, Armenian Sweet Rolls

100% Whole Wheat Bread, #2 Weinacht Stolle, with home-made Almond

paste!

Oliebollen: Kindah dutch raisin bread bolls fried in oil.

Back to Recipes PageCopyright © 1995, by Tony van Roon.Last updated June 7, 2010

American Chocolate Bread

http://www.sentex.ca/~mec1995/recipes/breads/amchoc.htm[11-Sep-11 02:26:06]

American Chocolate Breadby Tony van Roon

"This is a 1941 recipe. Try this variation; Spread one tablespoon raspberry preserves on short end of dough before adding chopped chocolate!"

Makes 8 small loaves

Sponge: 1-1/2 cups all-purpose flour or bread flour 1 cup warm water (105 - 115°F) 2 envelopes dry yeast 2 Tbs honey

Dough: 1 cup lukewarm milk (95°F) 3 Tbs butter, melted 4 to 5 cups all-purpose flour or bread flour 8 oz semisweet chocolate, coarsely chopped 1 egg beaten with 2 Tbs whipping cream (glaze) Sugar

For sponge: Whisk flour, water, yeast and honey in large bowl until smooth. cover with plastic. Let stand in warmdraft-free area 1 hour.

For dough: Stir down sponge, using wooden spoon. Blend in milk, butter and salt. Mix in enough flour 1/2 cup at atime to form soft dough. Knead on floured surface until smooth and no longer sticky, adding more flour if necessary,about 10 minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free areauntil doubled, about 1 hour and 15 minutes.

Grease eight 2-1/2 x 4-1/2-inch loaf pans. Gently knead dough on lightly floured surface until deflated. Pat out to 3/4-inch-thick rectangle. Cut into 8 even pieces. Pat each out into 4x7-inch rectangle. Spread 1 ounce chocolate on shortend of each. Roll up jelly roll fashion. Pinch seam and ends to seal. Arrange seam side down in prepared pans. Coverwith kitchen towel. Let rise for 15 minutes to lighten.

Preheat oven to 375°F. Brush loaves with egg glaze and sprinkle with sugar. Bake until light brown and loaves soundhollow when tapped on bottom, about 30 minutes. Immediately remove from pans. Cool on racks 10 minutes. Serveloaves hot.

Back to Breads MenuCopyright ©1998, Tony van Roon

Anadama Bread #1

http://www.sentex.ca/~mec1995/recipes/breads/anadama.htm[11-Sep-11 02:26:12]

Anadama Bread #1by Tony van Roon

½ cup corn meal¼ cup molasses¾ cup boiling water¼ cup warm water3 Tbsp shortening1 egg beaten2 tsp salt3 cups sifted all-purpose flour1 pkg, active dry yeast OR 1 cake compressed

Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkleyeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously.Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to agreased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top witha little corn meal and salt.

Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing.

Back to Bread Recipes

Anadama Bread #2

http://www.sentex.ca/~mec1995/recipes/breads/anadama2.htm[11-Sep-11 02:26:17]

Anadama Bread #2by Brian Edmonds

I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for ayeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipesby Joel Ehrlich.

Since creating this page, [email protected] wrote to tell me Anadama bread has an interesting history: ``Accordingto California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do herchores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything hecan find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it gotit's name!''

As usual, I made it with instant yeast, so some recipe modifications were in order. The first time I tried it, I didn't letthe cornmeal soak for long, and it came out a bit crunchy, but the second time it worked just right.

I boiled all 1c of the water, then added the cornmeal and let it soak for five minutes (it gets pretty solid). I then addedthe molasses, butter and a bit more water just to get it acting wet again and heated it back up so that it was hot to thetouch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directionsbelow.

Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the fulltime listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up.

Mike Kelly [email protected] suggests adding two-thirds of a cup of applesauce and a cup of plump raisins fora great variation.

1/2 cup yellow cornmeal1/2 cup boiling water1 package active dry yeast1/2 cup warm water1/4 cup dark molasses2 tablespoons butter1 teaspoon salt3 cups unbleached flour

Preheat the oven to 375 °F. Mix the cornmeal and boiling water. Let stand until cool. Dissolve the yeast in the warm(105° to 115°F) water in a large bowl. Let stand until the yeast foams (about 5 minutes).

Add the molasses, butter, salt and the cooled cornmeal mixture. Stir in half the flour. Beat well. Add more flour,beating until dough is stiff. Cover. Let stand 15 minutes.

Turn the dough out onto a floured board. Knead 5 minutes until smooth and elastic. Clean and grease the bowl. Addthe dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease around cake pan (9''). Place the dough in the pan, smooth side up. Let rise until doubled (about 1 hour).

Bake until golden and loaf sounds hollow when tapped (30 to 35 minutes). Remove from pan and brush the top withmelted butter while the loaf is still hot. Let cool on a rack.

Back to the Kitchen

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maillto:[email protected]

Anadama Bread #3

http://www.sentex.ca/~mec1995/recipes/breads/anadama3.htm[11-Sep-11 02:26:22]

Anadama Bread #3by Tony van Roon

Makes 1 loaf

1/2 cup corn meal 3 Tbs shortening 1/4 cup molasses 2 tsp salt 3/4 cup boiling water 1 pkg, active dry yeast OR 1 cake compressed 1/4 cup warm water 1 egg beaten 3 cups sifted all-purpose flour

Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkleyeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously.Stir in remaining flour and mix thoroughly till dough forms a soft ball. Use your hand if it seems easier. Transfer to agreased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top witha little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing.

Back to Breads MenuCopyright ©1998, Tony van Roon

Apricot-Raisin Quick Bread

http://www.sentex.ca/~mec1995/recipes/breads/apricot.html[11-Sep-11 02:26:26]

Apricot-Raisin Quick BreadSomething different. Excellent for breakfast or by the coffee.

Ingredients:• 1-3/4 cup sifted flour• 2 tsp baking powder• 1/4 tsp baking soda • 1/2 tsp salt• 2/3 cup sugar • 1/2 tsp cinnamon• 1 cup mashed apricots (fresh, not the dried variety)• 1/3 cup margarine or butter, softened• 2 eggs unbeaten• 2/3 cup raisins

Method:• Sift dry ingredients together in a large bowl. Wash and dry the raisins.

• Add the mashed apricots, margarine and eggs. Beat until mixed, about 1 minute.

• Add raisins. Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean.

Return to Bread Recipes

Army Bread

http://www.sentex.ca/~mec1995/recipes/breads/army.htm[11-Sep-11 02:26:31]

Army Breadby Tony van Roon

Preheat oven to 400° F. Makes 4 loaves. tbsp=tablespoon

1 tbsp of dry yeast4½ cups luke-warm water1 tbsp salt6 to 6½ cups unsifted flourlard

Put 2 cups of lukewarm water in a large bowl. Disolve the yeast, and mix in 2 cups of unsifted flour. Let stand coveredwith a towel for an hour on a warm place.

Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Knead well, adding more flour orwater untill the dough has a good consistency. Again, set aside for 1 hour in a covered bowl.

Return the dough to a flat surface and knead again. Put the dough in the bowl again and coat the surface with lard.Let rise for one hour.

Knead the dough lightly, cut into 4 loaves. Place them in greased pans and coat the loaves again lightly with lard.Cover and let rise again.

When the dough has sufficiently risen, place the pans in a pre-heated 400° F. oven and bake the bread for about 40minutes or until golden brown.


Bacon Corn Bread

http://www.sentex.ca/~mec1995/recipes/breads/bconcorn.htm[11-Sep-11 02:26:35]

Bacon Corn Breadby Tony van Roon

"This is a 1941 recipe by Mrs. Fred Snell, Erie, PA."

About 12 Servings.

1 cup corn-meal 1 cup white flour 3 tsp baking powder 1/2 tsp salt 1 Tbsp sugar 1 egg, well beaten 1 cup sweet milk 1/4 cup diced bacon

Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which hasbeen crisped. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Sift flour, measure, and sift with baking powderand salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. This recipe can be made in about 10minutes!Bake in hot oven (450°F) about 15 minutes.

Back to Pastry MenuCopyright ©1998-1999, Tony van Roon

http://www.sentex.ca/~mec1995/recipes/breads/pastry.htm

Barbari Bread(Nan-e Barbari)

http://www.sentex.ca/~mec1995/recipes/breads/barbari.htm[11-Sep-11 02:26:41]

Barbari Bread (Nan-e Barbari)from "Food of Life", by Najmieh Batmanglij.

Barbari bread is a flat 1 to 1-1/2 inch thick loaf. It may be round or oval shaped.

tsp=teaspoon Tbsp=tablespoon

1 package dry yeast 8 1/2 cups flour or more3 cups warm water 4 Tbsp. oil or butter1 tsp. sugar 1/2 cup yellow corn meal1 tsp. salt 1 Tbsp. sesame seeds

Dissolve yeast in 1 cup warm water. Add sugar and set aside for 10 minutes. Pour yeast mixture in large bowl or food processor, add 2 cups warm water, and salt--mix well. Gradually add flour while stirring constantly. After 6 cups flour have been added, knead by hand, add the rest of the flour if needed until the dough is not sticky.

Pour oil in a large bowl and place dough in bowl. Cover with a clean damp towel and let rise 4 hours in warm dark place without moving. Punch air out while dough is in the bowl. Flip dough over and return to bowl. Cover with new damp towel and allow to rise for at least 2 hours.

Place cookie sheet in center of oven and preheat to 500 °F. Divide dough into 11 parts, each piece about 5 inches in diameter. Dust a tray with corn meal and place loaves on tray. With damp hands, press fingertips into each loaf, then sprinkle tops with sesame seeds.

Put loaves on the cookie sheet, corn meal side down, and bake sesame side for 8 miuntes in closed oven. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Remove loaves from oven. Cover with clean towel, serve hot or wrap in foil and freeze (toast before serving.)


Basic White Bread

http://www.sentex.ca/~mec1995/recipes/breads/bwbread.htm[11-Sep-11 02:26:49]

Basic White Breadby Tony van Roon

4 to 6 breads:

3 eggs2 tablespoons butter½ teaspoon salt3 pounds unbleached white flour (about 9 cups)2 packages dry yeast3 cups warm waterbutter

This bread uses a simple, basic dough, enriched by the addition of the three eggs. The final shape can be free form,braided or rolled into the shape of a snail shell, as it is in parts of Italy. If you wish to add raisins, currents or fruit, goahead, this basic dough is perfect to play with. I found this recipe a long time ago but don't know the name of theoriginator.

In a bowl, combine the eggs, butter, salt, and flour. Gradually mix the dry yeast into the warm water, then add to thedough mix, stirring with a wooden spoon as you work it in slowly.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth andelastic. Put in a greased bowl, turn to coat the top, cover and put in a warm spot for 1½ to 2 hours or until dough hasdoubled in bulk.

Punch down, turn out onto a floured surface again and knead for 2 minutes. Return to greased bowl, cover and let riseagain in a warm spot for about 1 hour.

After the second rise, turn out onto a floured surface, punch down and divide the dough into as many breads as youwish to bake. Take 1 handful of the dough and roll it out to a length of about 1 foot. Then twist it into a braid or roll itinto snail-shell shape, curling it from the inside out. Place the breads on a greased cookie sheet and cover lightly. Placein a warm spot for about 1 hour.

Bake at 370 °F. for about 45 to 60 minutes, depending on the size of the bread. When done, it should have a nicegolden brown appearance and the bottom sound hollow when tapped. After removing from the oven, grease the topsslightly with butter (if preferred) while the breads are still hot. Cool on wire racks.


Beer Belly Bread

http://www.sentex.ca/~mec1995/recipes/breads/bierbely.html[11-Sep-11 02:26:55]

Beer Belly BreadA delicious bread that can be served and eaten the same way as you would Corn-Bread.

Ingredients:•5 cups all-purpose flour* •3 teaspoons double-acting baking powder* •1 1/2 teaspoons salt •1 1/2 cups sour cream 12 ounces•5 tablespoons sugar •12 ounces beer •1 tablespoon margarine •1/2 teaspoon mixed herbs optional

* If using self-rising flour, omit the baking powder and salt. Use a combination of herbs and spices as you wish. Try some dried basil, oregano, sage and rosemary.

Method:•1. Combine sifted flour, sugar, baking powder & salt in a bowl, blend well.

•2. Pour in the sour cream and beer and mix thoroughly but do not beat mixture. grease a 2-1/2 quart baking dish or similar sized pan. Preheat oven to 350°F.

•3. Pour mixture into pan and bake for 40-45 minutes.

•4. Remove and brush top with 1 tablespoon margarine. Return to oven and bake 15 minutes longer, or until browned and sounds "hollow" when tapped.

•Notes: This bread does not keep as well like regular biscuits or bread. It has to be eaten right away. Leftovers do make good toast however.


Bran Bread

http://www.sentex.ca/~mec1995/recipes/breads/branbred.htm[11-Sep-11 02:27:01]

Bran BreadSubmitted by Mrs. W.R. Vaughn, Ferndale, WA.

"This recipe dates from 1941 when world-war II was in full swing.


1-1/2 cups FOUNDATION SPONGE 1 tsp salt 1 Tbsp melted shortening 2 Tbsp sugar White flour 1/2 cup chopped raisins 1/2 cup chopped figs 1/2 cup broken walnuts 2 cups bran

Combine ingredients in order given, using sufficient white flour to form a dough just stiff enough to knead. Knead onlightly floured board until smooth and elastic. The dough should be softer than one in which bran is not used. Thisdough will rise slowly. When it doubles in bulk, form into loaves and place in well-oiled pans.

Cover and let rise until double in bulk.

Bake in hot oven (425°F) about 45 minutes.

Back to Bread Recipes MenuCopyright ©1998, Tony van Roon

Spring Holiday Braid

http://www.sentex.ca/~mec1995/recipes/breads/braid.htm[11-Sep-11 02:27:07]

Spring Holiday Braidby Tony van Roon

Makes 2 coffee cakes.

o 6 cups All-Purpose Flouro 1/2 cup Sugaro 2 packages RapidRise Yeast (equal to 16 gram)o 1 tablespoon grated lemon-peelo 1 1/2 teaspoon Salto 1/2 teaspoon Ground Mace or Ground Nutmego 1/2 teaspoon Baking Sodao 3/4 cup Milko 1/2 cup Watero 1/3 cup softened buttero 3 Eggso 1 Egg white, slightly beateno Additional Sugar

In a large bowl, combine 2 cups of flour, 1/2 cup of sugar, undissolved yeast, lemon peel, salt and mace. Heatmilk, water, and butter until very warm (about 125°F.); stir into dry ingredients. Stir in the 3 eggs and enoughremaining flour to make a soft dough. Knead on floured surface until smooth and elastic, about 8 minutes.Cover and let rest on floured surface 10 minutes.

Divide dough in half, set aside 1 half. Divide 1 half into 4 equal pieces; roll 3 pieces to 14" ropes. Place ropes onbaking sheet; braid. Pinch ends firmly to seal. Divide remaining piece into 3 equal pieces; roll each piece to 9inch rope; braid. Place small braid on large braid; pinch ends to seal and to secure to large braid. Repeat withremaining dough. Cover and let rise in warm place until doubled in bulk, about 50 minutes.

Brush Braids with egg white. Sprinkle with sugar. Bake in pre-heated 350° F. oven for 35 to 45 minutes or untildone. Remove braids from sheet; let cool on wire racks.

Back to the Kitchen

http://www.sentex.ca/~mec1995/recipes/breads/recipes.htm

Braided Bread Sticks, Armenian

http://www.sentex.ca/~mec1995/recipes/breads/braided.html[11-Sep-11 02:27:13]

Braided Bread Sticks, ArmenianA very delicious type of bread stick, Armenian style!

Ingredients:• 4 cups flour• 1/4 lb. butter• 1/2 cup Crisco® shortening• 1/4 cup warm water• 1 pkg. dry yeast• 1/4 cup Mahdzoon (home-made yoghurt)• 1 egg• 1 tablespoon milk• 1/4 cup sesame seeds or poppy seeds• pinch of salt

Method:• Dissolve the yeast in the warm water. In a large mixing bowl, mix together the flour butter salt and shortening. Blend in the mahdzoon and yeast and knead until you have a smooth, soft dough. Let dough rise for 1/2 hour.

• Knead again, then take a handful of dough and roll into a 1/4 inch diameter and about 12 inches long [Makes about 15-20]. Bend in half and crossover braid. Flatten slightly. Place on a baking sheet. Beat the egg in the tablespoon of milk and brush the sticks. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven, about 20 minutes or until golden brown. Let cool and serve.


Boston Brown Bread

http://www.sentex.ca/~mec1995/recipes/breads/bostonbb.htm[11-Sep-11 02:27:20]

Boston Brown Bread

Ingredients:-------------2 cups whole wheat flour, unsifted1 cup corn meal, sifted2 teaspoons baking soda1½ teaspoon salt½ cup raisins, parboiled¾ cup molasses2 cups buttermilk, or sour milk

o Combine corn meal and flour with baking soda and the salt; sift together.o Stir in the parboiled raisins, which you have dried off with papertowel.o Combine molasses and milk, add to flour mixture.o Steam in three well greased covered one quart molds, filled 2/3 full so as to allow room for expansion, for 3 hours.o Uncover molds and bake in a 250 °F. oven for 25-30 minutes.o Resteam any of the loaves not used immediately after baking before serving.

Enjoy!


Brown Bread

http://www.sentex.ca/~mec1995/recipes/breads/brbread.htm[11-Sep-11 02:27:25]

Brown Breadby Linda Waggy

2 Loaves:

5½ cups graham whole wheat flour4 teaspoons baking soda2 teaspoons salt (optional)1 quart buttermilk or sour cream½ cup honey½ cup molassesMix flour, soda, and salt in a large bowl. Combine the milk, honey, and molasses, then add to the dry ingredients. Pour into 2 well-greased, 9x5-inch bread pans.

Bake at 350 °F. for about 55 minutes.


Brown Sugar Bread

http://www.sentex.ca/~mec1995/recipes/breads/bsug.htm[11-Sep-11 02:27:30]

Brown Sugar BreadSubmitted by Mrs. C.R. Crispin, Syracuse, NY

"This recipe dates from 1941 when world-war II was in full swing.

About 6 servings

3/4 cup sugar 2 Tbsp butter or butter substitute 1 egg, well beaten 3/4 cup milk 2 cups flour 2 tsp baking powder 1/4 tsp salt Cinnamon 1/2 cup brown sugar

Cream sugar and 1 tablespoon butter, add egg. Add milk and mix well. Add flour which has been sifted, measured,and sifted with baking powder and salt. Pour into well-oiled pan and sprinkle with brown sugar. Sprinkle withcinnamon and dot with butter.

Bake in a hot oven (435°F) for about 25 minutes.

Back to Bread Recipes PageCopyright ©1998, Tony van Roon

Bulla Bread

http://www.sentex.ca/~mec1995/recipes/breads/bulla.htm[11-Sep-11 02:27:35]

Bulla Breadby Katie Mur

A secret family recipe revealed?

Preheat oven to 350°F. Grease loaf pans.

1 packet of dry yeast¼ cup warm water1 tsp sugar

Let the yeast do it's rising. While that's happening, get these things together:

1½ cup lukewarm milk½ cup sugar¼ cup melted butter1 tsp salt1 egg1 tsp ground cardemom seed4½ to 5 cups flour

Mix the sugar, butter, salt and egg in lukewarm milk. Add yeast mixture and stir, working flour until dough is dryenough to knead. Knead until dough is smooth (about 10 minutes)

Put in a large greased bowl and let rise 2 hours or until double in bulk. Punch down and knead again. Divide in 2; putinto loaf pans and let stand for 1½ hour or until doubled in bulk.

Bake at 350° F. for 40 minutes.

Comments or questions? Write to Katie: [email protected]



Buttermilk Bread

http://www.sentex.ca/~mec1995/recipes/breads/butbred.htm[11-Sep-11 02:27:40]

Buttermilk BreadSubmitted by Mrs. W.H. Juedeman, Bristow, OK

"This recipe pre-dates 1941"

Makes 4 loaves

6 cups buttermilk 1 cake dry yeast 1/2 cup lukewarm water Flour 1 1/2 Tbsp salt 2 Tbsp sugar 2 Tbsp melted butter or substitute (margarine)

Heat buttermilk, stirring constantly until scalded. Remove from fire and let cool. Add yeast which has been softened inthe water. Add sufficient flour to make a medium batter. Beat until smooth. Cover and set in a warm place and allowto stand overnight. Add sugar, salt butter, and enough flour to make a dough just stiff enough to knead. Turn ontolightly floured board and knead until smooth and elastic. Allow to rise until double in bulk and work down. Let riseagain until double in bulk. Form into loaves. Place in well-oiled pans. Cover and let rise until double in bulk.

Bake in hot oven (425°F) about 45 minutes.

Back to Bread Recipes© MenuCopyright ©1998, Tony van Roon

Buttermilk Honey Bread

http://www.sentex.ca/~mec1995/recipes/breads/buthoney.htm[11-Sep-11 02:27:45]

Buttermilk Honey Breadby Tony van Roon

Makes 2 oval loaves

1 envelope dry yeast or 1 cake fresh yeast 3/4 cup warm or lukewarm water 1 tsp honey

5-3/4 to 6-1/4 cups all-purpose flour or bread flour 1-1/2 cups lukewarm buttermilk (95°F) 3 Tbs honey 2 Tbs (1/4 stick) unsalted butter, melted and cooled 1 Tbs salt

Sprinkle dry yeast over warm water (105 - 115°F) in small bowl. Add 1 tsp honey and stir to dissolve. If using cakeyeast, crumble yeast into small bowl. Stir in lukewarm water (95°F) and 1 tsp honey. Let stand until foamy, about 10minutes.

Combine 2 cups flour, buttermilk, 3 Tbs honey, butter and salt in large bowl. Add yeast mixture and whisk untilsmooth, about 3 minutes. Using wooden spoon, mix in enough remaining flour 1/2 cup at a time until dough is too stiffto stir. Knead on floured surface until dough is smooth and satiny, kneading in more flour if sticky, about 10 minutes.

Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let rise in warm draft-free areauntil doubled, about 1 1/2 hours.

Grease 2 baking sheets. Gently knead dough on lightly floured surface until deflated. Cut dough in half. Knead eachpiece into round. Pull 2 opposite sides unde to form oval. Place on prepared sheets, seam side down. Cover with towel.Let rise in warm draft-free area until doubled, about 45 minutes.

Position rack in center of oven and preheat to 375°F. Bake until brown and loaves sound hollow when tapped onbottom, about 45 minutes. Immediately transfer to racks. Cool completely before slicing.


Carrot-Walnut Bread

http://www.sentex.ca/~mec1995/recipes/breads/carrotwb.htm[11-Sep-11 02:27:50]

Carrot-Walnut Breadby Tony van Roon

About 4 servings

1-1/2 cup Unbleached Flour (Sifted) 1 t Baking Soda 1/2 t Cinnamon (Ground) 1/4 t Nutmeg (Ground) 1/4 t Salt 1 cup Sugar 3/4 cup Cooking Oil 2 ea Eggs (Lg) 1-1/2 cup Carrots (Pared, Shredded) 1/2 cup Walnuts (Chopped)

Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oiland eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients,stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan andbake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comesout clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack.


Challah

http://www.sentex.ca/~mec1995/recipes/breads/challah.htm[11-Sep-11 02:27:56]

Challah by Brian Edmonds

Challah is a Jewish bread that I've had a few times in the past and quite enjoyed.In June 1995 I grabbed a Jewish cookbook from my local library, and decided totry making it myself. The cookbook in question is Jewish Cooking From Aroundthe World by Josephine Levy Bacon. This also happens to be the first yeast breadI ever made.

Personally, I made it with instant-rise yeast. Following the yeast instructions, Imixed the yeast with half the flour, the sugar and the salt. To this I added thewater (hot) and then enough flour to make the stiff dough (a bit over half of whatwas left) and immediately kneaded it for ten minutes. It then took only a bit over

half an hour to double in size. After this point the instructions are the same. I don't know where she got those cookingtimes though. For the first loaf I tried to follow them and overcooked it pretty badly (no, not quite to burning). For thesecond loaf, I let it cook for about five minutes at the high temperature, then ten to fifteen at the lower one and it cameout much nicer.

This braided loaf for the Sabbath and festivals is common among Ashkenazic, Italian, and ``true'' Sephardiccommunities. Only the Middle Eastern, North African, and Persian Jews do not have a braided bread for Sabbath andfestivals.

Challahs are often braided in a complex way, but a simple 3-stranded braid is used here. A specially big challahshaped with several braids of different sizes is baked for a wedding, bar mitzvah, or other celebration; it is sugar-glazed and decorated with sprinkles. A round challah, made from a strip of dough wound into a snail shape, istraditional on the New Year to symbolize the continuing cycle of the years. Normally, two challah are baked at onceand put on the Friday night table, covered with a cloth until the meal is about to start.

When baking challah containing more than three pounds of flour, break off a tiny piece of dough about the size of awalnut. Recite a blessing and burn the piece (formerly it was thrown into the fire). This is to symbolize the portion ofbread that was given to the priests when the Temple stood in Jerusalem.

1 envelope active dry yeast1 teaspoon sugar2 cups warm water8 cups allpurpose flour1 teaspoon salt2 tablespoons oil1 egg, at room temperature1 egg, beaten with 2 teaspoons water4 tablespoons poppyseeds or sesame seeds

In a small bowl, combine the yeast with the sugar and 1/2 cup water. Cover with plastic and leave in a warm placeuntil well-risen, about 20 minutes.

Sift the flour and salt into a warmed bowl. Make a well in the center and break the egg into it. Add the yeast mixtureand stir with a wooden spoon, gradually incorporating the liquid into the flour. Gradually add enough remaining warmwater to make a stiff dough. Turn the dough onto a floured board and knead until it is smooth and elastic, and itdoesn't stick to your hands, about ten minutes. Put dough in a warmed, greased bowl. Cover it with plastic, and let riseuntil doubled, about two hours.

Punch down the dough and divide into six balls. Roll the balls between your hands into long strips of equal length andabout one inch wide. Braid three strips together and place on a greased cookie sheet. Wrap the ends neatly underneath

Challah

http://www.sentex.ca/~mec1995/recipes/breads/challah.htm[11-Sep-11 02:27:56]

the loaf. Repeat with the remaining three strips to make another loaf. Cover the loaves with a kitchen towel and leavethem in a warm place to rise for about 45 minutes. (Alternatively, put them in large plastic bags and leave them in therefrigerator overnight. Then let them rise the next day.)

Preheat the oven to 450°F. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds. Bakeloaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown. Let cool on a rack.


Challah, Jewish Holiday Bread

http://www.sentex.ca/~mec1995/recipes/breads/challah2.html[11-Sep-11 02:28:02]

Challah, Jewish Holiday BreadIngredients:Makes 2 loaves• 1-1/2 packages active dry yeast• 1/4 cup vegetable oil• 3 tablespoons honey• 3-1/2 cups unbleached flour(3 1/2 to 4 cups)• 2 cups whole wheat flour• 1-1/2 teaspoons salt• 2 eggs -- beaten• egg white -- for glazing• poppy seeds -- for topping

Method:• Combine the yeast with 1/2 cup warm water. Let stand for 5 to 10 minutes, or until dissolved. Stir in the oil, honey and another 11/2 cups of warm water.

• Combine the flours and salt in a large mixing bowl. Make a well in the center and pour in the wet mixture and the beaten eggs. Work together, first with a wooden spoon, then with hands. Add additional flour until the dough loses its stickiness.

• Turn the dough out onto a well-floured board. Knead for 8 to 10 minutes. Place in a floured bowl, cover with a tea towel and put in a warm place to rise until doubled in bulk, about 1 1/2 hours. Punch the dough down and divide into two parts. Divide each part into three parts. Make long strands, about 1 1/2 inches in diameter, from each part. Attach three strands at one end by pinching together. Braid the strands and pinch together at the bottom. Place on a lightly floured baking sheet and let rise until doubled in bulk again, about 1 to 1 1/2 hours.

• Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped. Cool on a rack.


Cheyenne Batter Bread

http://www.sentex.ca/~mec1995/recipes/breads/cheyenne.htm[11-Sep-11 02:28:09]

Cheyenne Batter Breadby Tony van Roon

1 Bread

1 quart sweet milk 1 Tbs melted butter 1 pint white cornmeal1/2 tsp salt 3 eggs, separated

Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stifflybeaten egg whites.Bake in moderate hot oven at 375°F. until done.


Chippewa Indian Fried Bread

http://www.sentex.ca/~mec1995/recipes/breads/chippewa.htm[11-Sep-11 02:28:14]

Chippewa Indian Fried Breadby Tony van Roon

Makes 8 breads

2-1/2 cups all-purpose flour1-1/2 Tbs baking powder 1 tsp salt3/4 cup warm water1 Tbs vegetable oil1 Tbs nonfat dry milk powderVegetable oil (for deep frying)Cinnamon sugar

Combine flour, baking powder and salt in large bowl. Combine water, oil and dry milk powder and stir into flourmixture until smooth dough forms. Turn out onto lightly floured surface. Knead 4 times into smooth ball. Cover andlet rest 10 minutes.

Divide dough into 8 balls. Flatten with fingertips or roll out each ball to form 8- to 10-inch round. Make small hole incenter of each with finger or handle of wooden spoon. Lightly flour rounds, stack and cover with towel or plasticwrap. Heat about 1inch oil to 375 F in large skillet. Gently place 1 bread round in hot fat and cook until golden andcrisp, 1 to 2 minutes on each side. Drain on paper towels. Repeat with remaining dough.Serve bread hot or at room temperature, sprinkled with cinnamon sugar.

Back to Bread RecipesCopyright ©1998, Tony van Roon

Chocolate Walnut Butter Bread

http://www.sentex.ca/~mec1995/recipes/breads/chocwnut.htm[11-Sep-11 02:28:19]

Chocolate Walnut Butter BreadThe Breakfast Book by Marion Cunningham

"According to the author this bread also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so theslices don't get soaked through."

Makes 2 loaves

1/2 cup Warm water 1 pk Yeast 3-1/2 cup Flour 1 Tbs Sugar 1-1/4 tsp Salt 4 Eggs, room temp. 12 Tbs Butter, softened 1 cup Walnuts, chopped(lg. pieces) 6 oz Chocolate, semisweet*

*Use 6-one ounce squares, broken or chopped in large pieces. Put the water in a large mixing bowl and sprinkle in theyeast. Stir and allow to stand for 5 minutes to dissolve. Add the flour, sugar, salt, and eggs to the yeast mixture andbeat vigorously until well blended. Beat in the butter in Tablespoon sized pieces until it is all incorporated and thebatter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Stir the batter down andadd the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans shouldbe half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350°F. oven forabout 45 minutes. Remove from the oven and allow to rest for 5 minutes, then turn loaves out onto racks. Makes 2loaves; about 16 slices each.


Ciabatta Bread

http://www.sentex.ca/~mec1995/recipes/breads/ciabatta.html[11-Sep-11 02:28:32]

Ciabatta BreadMakes 4 loaves.Ingredients:• 12oz / 350g plain flour• 1/4 teaspoon easy blend yeast• 7fl oz/200ml warm water• olive oil

• 1/2 pint /300ml warm water• 1 tablespoon olive oil• 5 tablespoons warm milk• 1 1/4 lb / 500g plain flour• 1 teaspoon easy blend yeast• 1 tablespoon salt• cornmeal to dust

Method:• Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill.

• Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt.

• Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy. Put dough in an oiled bowl, cover and leave to rise until doubled in size.

• Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 220°C, gas mark 7. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top.

• Bake 25 minutes, sprinkling with water three times during the first 10 minutes.


Cinnamon Raisin Bread

http://www.sentex.ca/~mec1995/recipes/breads/raisin-2.htm[11-Sep-11 02:28:38]

Cinnamon Raisin Breadby Tony van Roon

Makes 4 large loaves:

1 quart buttermilk1/4 pound (1/2 cup) butter1 cup light honey1 teaspoon salt2 cups raisins2 packages dry yeast2 eggs12 cups unbleached white flour OR 12 cups whole wheat flourcinnamon

o Soften the butter until liquid but not too hot, add the honey to the butter. Loosen up the 2 eggs in small bowl with afork.

o Put the flour with the salt and dry yeast in a bowl, mix well. Add the eggs. Mix while adding the buttermilk. Kneaduntil consistant.

o When making this bread, add the raisins to the liquid mix and knead in generous amounts of cinnamon whenkneading the dough.

o Bake, in a pre-heated 350 °F oven, for about 35 to 40 minutes or until done.


Coconut Bread

http://www.sentex.ca/~mec1995/recipes/breads/cocbread.htm[11-Sep-11 02:28:42]

Coconut Breadby Tony van Roon

Makes 1 loaf

2 1/2 cups all-purpose flour 1 Tbsp baking powder 1 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 2 cups shredded sweetened coconut 1/4 cup sugar 3 large eggs 1 cup canned coconut cream 1/2 cup (1 stick) unsalted butter, melted, cooled 1 tsp coconut extract

1. Heat oven to 350 degrees. Butter 9x5-in. loaf pan.

2. Sift flour, baking powder, cinnamon, nutmeg, and salt into large bowl. Stir in coconut and sugar.

3. Beat eggs, coconut cream, butter, and coconut extract in medium bowl until blended; stir into flour mixture. Spooninto prepared pan.

4. Bake until pick inserted in center comes out clean, about 1 hour. Cool in pan on wire rack 5 minutes, then turn outonto rack and let cool completely.

Back to Bread Recipes MenuCopyright ©1998-1999, Tony van Roon

Cocoa Bread

http://www.sentex.ca/~mec1995/recipes/breads/cocobred.htm[11-Sep-11 02:28:48]

Cocoa Breadby The Household Searchlight

"Old Chocolate Bread recipe from pre-1941."

Makes 2 loaves

5 1/2 cups flour 1 cake compressed yeast OR 1 cake dry yeast 2 cups milk, scalded and cooled 1/2 tsp salt 1/2 cup cocoa 1/4 cup shortening 2 eggs, well beaten 1/2 cup sugar

Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk. Add 3 cups flour and beat until smooth. Cover and setaside to rise in a warm place until light. Add shortening and sugar, which have been creamed together, eggs, cocoa,salt, and remainder of flour or enough to make a soft dough. Knead lightly and place in well-oiled bowl. Cover and setin a warm place until double in bulk - about 2 hours. Form into loaves. Place in well-oiled bread pans, filling them 1/2full. Cover and let rise again until double in bulk. Bake in hot oven (425 °F) 40-50 minutes.


Basic Corn bread

http://www.sentex.ca/~mec1995/recipes/breads/corn3.htm[11-Sep-11 02:28:59]

Basic Corn Breadby Tony van Roon

In my opinion cornbread taste best when warm and fresh from the oven. I use real, unsalted butter on a warm slicewith marmelade or fruit-spread. Yummy!~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Preheat oven to 400 °F Grease an 9x9" baking pan. tsp=teaspoon

½ cup cornmeal½ cup all purpose flour½ cup whole wheat flour¼ cup sugar½ tsp salt4 tsp baking soda1 cup milk1/3 cup vegetable oil1 large egg

Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. In alarge bowl mix together the flours, baking powder and the sugar. Mix the egg and oil together well and stir into thecornmeal. Add the cornmeal to the flour and stir to moisten. Don't overmix! Pour into prepared pan and bake for 25minutes or until a inserted toothpick or skewer comes out clean. Do not overbake! Makes 1 loave or 16 squares.


Basic Cornbread (2)


Basic Cornbread (2)

8 servings:-------------2 cups cornmeal1/2 cup whole wheat flour1/3 cup oat flour1/3 cup millet flour4 tsp baking powder2 cups rice milk4 Tbsp frozen apple juice concentrate, thawed3 tsp Ener-g Egg replacer, well beaten with 4 tb water. Preheat the oven to 375 F.

Mix the cornmmeal, flours and baking powder together and set aside.Mix the remaining ingredients together and pour over the dryingredients. Fold together briefly. Pour into a nonstick 8-inch square pan and bake for 30 minutes, or until an inserted toothpick comes outclean.


Corn Bread


Corn Breadby Tony van Roon

Makes about 14 squares:

1 cup unbleached white flour½ teaspoon salt (optional)4 teaspoons baking powder1 cup cornmeal½ cup honey2 egss¼ cup sunflower oil1 cup buttermilk or sour milk

o Sift together in a bowl, the flour, salt, baking powder, and the cornmeal. Then add the honey, eggs, and the oil. Addthe buttermilk or sour milk and beat until just smooth.

o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. for 15 to 20 minutes.

o Cut into squares and serve warm.


Alabama Corn Bread


Alabama Corn Bread by Brenda Coffell

Serves 8

1 egg, beaten 2 cups buttermilk 1 Tbsp sugar 3/4 cup self rising flour 3/4 cup self rising corn meal* oil skillet

* (Works better than mix to me.) I gladly will share my AlabamaCornbread recipe with you. I put butter on after cooking. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT. Practice makes the best bread. Pour oil in the skillet till the size of a pancake (about 4 inches indiameter) and heat in 450 °F. oven while you mix other ingredients as listed. Add hot oil (if hot enough it will sizzle.) After your roll it around in the skillet to grease well. And mix gently. Put into greased skillet. Bake till goldenborwn.

Enjoy! Brenda, Alabama.

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Copyright © Tony van Roon

Amish Corn Bread


Amish Corn Bread

Yields 1 loaf:--------------1 cup flour4 tablespoons sugar4 teaspoons baking powder1 teaspoon salt1 cup yellow cornmeal1 egg, beaten1 cup milk2 tablespoon shortening, melted

Grease a square baking pan and preheat the oven at 400 F. Mix cornmeal, flour, sugar, salt, and baking powder in a large bowl. Make a well in the center and add the egg, milk, & melted shortening. Beat very well until the ingredient s are thoroughly blended. Pour batter into the prepared pan and bake until risen and golden brown on top. As a variation, ad 1/4 cup grated, sharp cheese. Cut intosquares and serve.


Country Corn Bread


Country Corn Bread by Tony van Roon

I love this cornbread. It is excellent when hot and fresh. For breakfast the next day, cut a piece of the bread, split itdown the middle and toast cut side up in a toaster oven until lightly browned. Slather with butter and/or marmalade.

COUNTRY CORNBREAD(Source: Parade Magazine, Beth Merriman, Food Editor)~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Preheat oven to 400 °F Grease an 8x8" baking pan.

1 cup enriched cornmeal1 cup all purpose flour1/4 cup sugar1/2 tsp salt1/2 tsp baking soda

1 carton (8 oz) plain yogurt1/4 cup vegetable oil1 egg

o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). In another bowl blendyogurt, oil, and egg. Add dry ingredients and mix just until blended (do not overmix). Pour into prepared pan.

o Bake 20 min at 400 °F until toothpick comes out clean. Do not overbake! The top will be flecked with brown ratherthan uniformly so.


Crusty Corn Flat Bread, Ceideburg


Crusty Corn Flat Bread by Tony van Roon

"Per serving (1/8 of a laof): 90 calories, 3 grams protein, 16 grams carbohydrate, 2 grams fat (unsaturated), 26 milligrams cholesterol, 142milligrams sodium, 1 gram fiber."

Makes 2 loaves

1 cup brown rice flour + some for dusting loaves 1-1/2 tsp granulated yeast 2 tsp sugar 1-1/2 cup warm water 1 cup corn flour 1/2 cup cornstarch 2 tsp xantham gum powder 1-1/4 tsp salt 2 large eggs, room temperature 1 Tbsp corn oil

Combine 1/2 cup of the rice flour, the yeast, sugar and 1/2 cup of the warm water in a 2-cup glass measure; stir to combine, then let rest in a a warm place until double in volume, about 10 minutes.

Line a large baking sheet with parchment paper and draw two 8-inch circles on it.

Combine remaining 1/2 cup rice flour, corn flour, cornstarch, xantham gum powder and salt in a large bowl; mix to blend.

Beat eggs lightly; set aside 1 tablespoon for brushing tops of loaves (oruse butter or whatever). Add remianing 1 cup warm water and the corn oil to beaten eggs. Using a wooden spoon, stir egg and yeast mixtures into flour and beat until smooth. Using a rubber spatula, spread soft dough into circles on marked parchment paper, heaping it up slightly in the center.

Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk, about 1 hour.

Preheat oven to 425 °F.

Beat a few frops of water into the reserved beaten egg and brush over loaves. Dust lightly with rice flour. Using a razor blade, slash tops ofinto a large diamond grid pattern. (Use and up-and-down cutting motionrather than dragging the blade through the soft dough.)

Bake for 20 minutes or until well browned.



Easy Corn Bread


Easy Corn Bread by Tony van Roon

Serves 9

1-1/4 cup all purpose flout 3/4 cup corn meal 1/4 cup sugar 2 tsp baking powder 1/2 tsp salt 1 cup milk 1/4 cup vegetable oil 1 egg, beaten

Preheat oven to 400 °F. Grease 9" square pan or large cast iron skillet.Combine dry ingredients. Stir in milk, oil and egg, mixing just until dry ingredients are moistened. Again, mix just enough to quickly moisten everything.

Put batter into prepared pan. Bake 20 - 25 minutes or until toothpick insertedin the center comes out clean. Serve warm.



Honey Corn Bread


Honey Corn Bread by Tony van Roon, 1991

"A very tasteful and moist corn bread. The thing with most (if not all) corn breads is that they don't keep very long,a day at the most if wrapped in plastic wrap and in the fridge."

1 loaf

1 cup cornmeal 1/2 cup all purpose flour1-1/4 Tbsp baking powder 2 Tbsp honey 1/2 tsp salt 1/3 cup apple sauce 3/4 cup milk 2 small eggs (or 1 large)

Preheat oven to 420 °F. Grease 9" square pan or large cast iron skillet.Combine all ingredients until moistened. Spray pan with vegetable spray (or whatever you have). Put batter into prepared pan. Bake for 20-25 minutes or until skewer inserted in the center comes out clean. Serve warm with butter.



Amazing Corn Bread


Amazing Corn Bread

Yields 1 loaf, low fat:--------------------------1/2 cup flour3 tablespoons sugar1 tablepoon baking powder1/2 teaspoon salt1 cup yellow cornmeal2 egg whites3/4 cup skim milk1/3 cup apple sauce (or 1 apple made into applesauce*)

O Preheat oven to 425 F. Grease a pan (Pam/Bakers' Joy etc.) and put in the oven to preheat. Mix all ingredients, pour batter into heated pan and bake for 20 min.O This cornbread was quite moist and flavourful. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. It is really great hot out of the oven with molasses. I have successfully kept the cornbread in a airtight container overnight in the fridge....sorry, it will last absolutely not any longer!O *To make applesauce from 1 apple quickly, I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes. Then I use my handblender to make it into a a sauce. Make sure you do this in a tall, thin container as it tends to spit up and hot apple sauce really burns! One apple makes about 1/3 of a cup, so you could use store bought apple-sauce for this.


Portugese Cornbread

http://www.sentex.ca/~mec1995/recipes/breads/corn15.html[11-Sep-11 02:30:16]

Portugese CornbreadThe olive oil makes this different from your average cornbread!

Ingredients:•1 1/2 cups cornmeal•1 1/2 teaspoons ground pepper•1 1/2 teaspoons salt•1 cup boiling water•1 package rapid-rise yeast•1 teaspoon sugar•1/4 cup hot water (125°F. to 130°F.)•1 tablespoon olive oil•2 cups (about) bread flour• Olive oil

Method:• Mix 1 cup cornmeal, pepper and salt in large bowl of electric mixer fitted with dough hook. Add 1 cup boiling water and mix until smooth. Let cool to 120°F., about 20 minutes. Mix in yeast and sugar, then 1/4 cup hot water and 1 tablespoon oil. Mix in remaining 1/2 cup cornmeal. Add 1 cup flour and mix until smooth and elastic, about 5 minutes.

• Cover bowl with damp towel and let dough rise in warm draft-free area until puffy, about 45 minutes.

• Grease 9-inch metal pie pan with oil. Knead enough bread flour into dough to make it nonsticky. Knead on floured surface until smooth and elastic, about 5 minutes. Knead into a ball. Place in pan. Flatten to fill bottom of pan. Cover with towel; let rise in warm draft-free area until doubled, about 50 minutes.

• Preheat oven to 350°F. Score top of bread in ticktacktoe pattern. Bake until bread is light brown on top and sounds hollow when tapped on bottom, about 45 minutes. Remove from pan; cool on rack. Serve warm or at room temperature. • Can be made 1 day ahead. Cool. Wrap tightly. Before serving, wrap in foil and warm in 350°F. oven 15 minutes.)

Makes 1 loaf


Corn Bread


Corn Bread

Serves 12-------------1 cup flour¼ cup sugar4 teaspoons baking powder¾ teaspoon salt1 cup cornmeal2 eggs1 cup milk¼ cup shortening¼ cup bacon bits

o Sift flour with sugar, baking powder, & salt. Stir in cornmeal. o Add eggs, milk, and shortening. Beat untill smooth. o Bake at 425 F. for 20-25 minutes in a greased pan.

Hasta-la-vista, baby!


Southwestern Corn Bread


Southwestern Corn Bread by Tony van Roon

1 servings

2 eggs 1 cup yellow corn meal 1 Tbsp baking powder 1-1/2 tsp salt 2/3 cup melted butter/bacon grease 1 cup sour cream 2 cups kernel corn 1/4 lb jack or cheddar, grated 4 oz greem chiles, chopped 1/2 cup bacon bits

Preheat oven to 375 °F. Grease 9" square pan or large cast iron skillet.Mix dry ingredients together and make a well in the center. Add eggs,butter and sour cream and blend thoroughly. Fold in corn kernels.

Put half of better into prepared pan. Cover with grated cheese and chiles.Put remaining batter on toop Add bacon bits if desired. Bake 30 to 40 minutes.



Date Nut Bread

http://www.sentex.ca/~mec1995/recipes/breads/datebred.htm[11-Sep-11 02:30:58]

Date Nut BreadThis Date-Nut-Bread family-recipe is from St. Louis, USA, and is over a hundred years old!

1 cup dates, finely chopped2 cups boiling water2 tsp. baking soda in water

Pour water over dates, let cool.

4 cups flour1 tsp. salt2 cups sugar2 Tbs. butter2 well beaten eggs1 tsp. vanilla1 cup pecans/walnuts, chopped

Cream butter and sugar. Add eggs, then dates/water. Stir in restof the dry ingredients. Fold in nuts. Be sure that the nuts are freshand not stale. Bake at 250° for 2 hours in small breadpans. Ittakes less time if using loaf pans.


Dill Bread

http://www.sentex.ca/~mec1995/recipes/breads/dillbred.htm[11-Sep-11 02:31:08]

Dill Breadby Tony van Roon

4 Servings

1 package Yeast; Active Dry 1/4 cup Warm Water(110-120 degrees) 1 cup Cottage Cheese; Creamed * 2 Tb Sugar 1 Tb Onion; Minced 1 Tb Butter; Melted 1 Egg; Large 1 tsp Salt 2 tsp Dillseed 2 1/4 cups Flour; Unbleached Or Bread

* Creamed Cottage Cheese should be heated to lukewarm.

Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it maytake up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread doughfeeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in around shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, burshloaf with soft butter, sprinkle well with salt.


Ezekiel 4:9, Biblical Bread

http://www.sentex.ca/~mec1995/recipes/breads/ezekiel.html[11-Sep-11 02:31:14]

Ezekiel 4:9, Bible BreadThis is what is called "breaking the bread".

Ingredients:8 cup wheat flour4 cup barley flour2 cup soy bean flour1 cup lentils, cooked and mashed1/2 cup millet flour1/4 cup rye flour1-1/2 cup warm water1 tbsp salt5 tbsp olive oil2 packages yeast, dissolved in 1/2 cup warm water1 tbsp honey

Method:Dissolve the yeast and the honey in warm water and let it sit for 10 minutes. Mix the other dry ingredients in separate bowl. Blend lentils, oil and small amount of water; place in large mixing bowl with remaining water. Stir in 2 cups of mixed flour. Add yeast mixture. Stir in remaining salt and flour. Knead on floured surface, then place in oiled bowl. Let rise until double in bulk. Knead again; shape and place in greased loaf pans. Let rise. Bake at 375 °F approximately 1 hour. Makes 4 loaves. A health food store is a source for several of these ingredients.


Farmhouse Potato Bread

http://www.sentex.ca/~mec1995/recipes/breads/farmbred.htm[11-Sep-11 02:31:20]

Farmhouse Potato Breadby Tony van Roon

"Moist, light loaves, perfect with Apple Butter. They are even better the day after baking."

Makes 2 loaves

1/2 lb potatoes, peeled and cut into 1-inch pieces 2 cups milk 8 Tbs (1 stick) unsalted butter, room temperature 1/4 cup sugar 1 Tbs salt 1 envelope dry yeast 5 cups (about) all-purpose flour

Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain.Force hot potatoes through sieve into large bowl.

Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring to boil, stirring to dissolve sugar. Whiskinto potatoes. Let cool to warm (105 - 115°F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups flour. Kneaddough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes. Greaselarge bowl with 2 Tbs butter.l Add dough, turning to coat entire surface. Cover bowl with towel. Let dough rise inwarm draft-free area until doubled in volume, about 1-1/2 hours.

Punch dough down. Knead until smooth, about 1 minute. Return to bowl. Cover and let rise until doubled in volume,about 1-1/2 hours. Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough down. Cut into 2 pieces. Shape each piece intoloaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes. Position rack in lower third of oven and preheat to 400°F. Place bread in oven. Reduce temperature to 375°F. Bakeuntil loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transferto racks and cool completely before serving.


German Dresden Stollen

http://www.sentex.ca/~mec1995/recipes/breads/dresden.htm[11-Sep-11 02:31:34]

German Dresden Stollenby Tony van Roon

Makes 2 loaves:

3/4 cup raisins, rinsed1/3 cup chopped lemon2 tablespoons slivered, fresh orange peel1/4 cup rum 1 package dry yeast1/4 cup warm water1 cup warm milk2/3 cup butter1/4 cup honey1 teaspoon salt (optional) 2 tablespoons slivered, fresh lemon peel1/2 teaspoon pure almond extract2 egss4 to 4-1/2 cups unbleached white flour3/4 cup chopped almondsmelted butter

Place raisins, lemon, and orange peel in a bowl. Add the rum and let soak for 1 hour. Drain and reservethe rum.

Sprinkle the yeast into warm water and let stand until dissolved. In a saucepan, heat the milk and thebutter until the butter melts. Pour into a large mixing bowl, add the honey, salt, lemon peel, drainedrum (reserve fruits), and almond extract. Cool to lukewarm. Beat in eggs and dissolved yeast mixture.Add enough flour to make a soft dough. Dredge fruits in flour and add to dough. Add almonds. Mixwell.

Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). Place in agreased bowl, turn once to coat the top, cover, and place in a warm spot to rise until doubled in bulk(45 minutes to 1 hour).

Turn out onto a lightly floured surface, divide dough into 2 parts. Roll each piece into an oval about3/4 inch thick. Brush with melted butter, cover lightly with wax paper, and place in a warm spot untildoubled in bulk.

Bake at 350 °F. for about 40 minutes.


Gluten Free Bread, 3

http://www.sentex.ca/~mec1995/recipes/breads/glufree3.html[11-Sep-11 02:31:39]

Gluten Free Bread, 3Basic Rice Bread, 3. Yield: 14 servings.

Ingredients:• 1 cup fresh gluten-free buttermilk• 1/4 cup butter, melted• 1 tsp rice vinegar• 1-1/2 tsp salt• 2 c brown rice flour• 1/3 cup potato starch flour• 1/3 cup tapioca flour• 1/4 cup sugar• 3-1/2 tsp xanthan gum• 3 eggs• 1/2 cup water • 1-1/2 Tbsp active dry yeast

Method:• Place the buttermilk, melted butter, rice vinegar, and salt in bread pan. Stir with a rubber spatula.

• In a large bowl, combine all the dry ingredients except the yeast. Mix well with a whisk. In a separate bowl, combine the eggs and water; beat lightly.

• Place 1/2 of the dry ingredients in the bread pan. Add the egg mixture. Add the remainder of the dry ingredients; sprinkle the yeast on top. Select Light Crust setting and press Start.

• Observe the dough frequently during the kneading cycles. If it does not appear to be mixing well, use a rubber spatula to assist it occasionally.

• After the baking cycle ends, remove bread from pan, place on wire rack, and allow to cool 1 hour before slicing.

Variations:Substitute olive oil for the butter.

Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour, such as yellow or blue corn flour, polenta meal, or soy flour.

Add 1/4 cup grated cheddar cheese.

Saute some onions in the melted butter, allow them to cool, then add them and your favorite herbs to create an onion/herb bread.


Gluten-Free Bread, 4

http://www.sentex.ca/~mec1995/recipes/breads/glufree4.html[11-Sep-11 02:31:43]

Gluten-Free Bread, 4Makes 1 loaf.Ingredients:• 1 tsp granulated sugar• 1/2 cup warm water (110-F degrees)• 1 Tbsp dry yeast• 1 cup water• 2 Tbsp minute tapioca• 2 cups whole bean flour• 1/4 cup cornstarch• 2 tsp gluten-free baking powder• 1 tsp salt• 1 tsp poppy seeds• Non-Stick Cooking Spray and Cornmeal

Method:• Pre-heat oven to 400°F.

• Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. Reserve.

• In a small bowl, dissolve the sugar in warm water. Sprinkle yeast over top and set aside to proof. Stir well.

• In a small saucepan, combine 1 cup water and tapioca. Bring to a boil and cook for 1 to 2 minutes, until thickened and clear.

• In a large mixing bowl, sift together bean flour, cornstarch, baking powder, and salt. Whisk together the tapioca and raised yeast. Stir mixture into dry ingredients. Beat until smooth and set aside for 10 minutes.

• Knead until soft, about 10 minutes, and turn into prepared loaf pan.

• Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. Remove loaf from pan and cool on a wire rack. May freeze in an air-tight container for 30 days. Slice to serve.


Grandma Lane's Cornbread


Grandma Lane's Cornbreadby Terran Lane

OK, I've recently seen words bandied about regarding cornbread and the proper preparation thereof. Well, comingfrom a southern Indiana family, I have some experience with this stuff. So here, for your culinary pleasure I present toyour the recipe descended to me from my Grandmother via my Dad. Not to be arrogant or anything ;-) but this is theonly cornbread I've ever had that is even worth eating. (Not that being raised on the stuff would have anything to dowith that opinion...) This is truly the cornbread by which all other cornbreads are measured (and mostly foundlacking...)~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Pre-heat oven to 375°F.

1/2 cup whole-kernel stone ground cornmeal1/2 cup all purpose flour1/4 cup wheat flour2 level tablespoons sugar1 teaspoon salt2 teaspoons baking powder1/4 to 1/3 teaspoon baking soda1/3 cup vegetable oil1 egg2 tablespoons melted fat(see below)3/4 to 1 cup buttermilk(*)

In a 9" cast iron skillet, melt 2+ tablespoons of fat (Crisco, bacon fat, etc). Pre-heat oven to 375°F.

Mix dry ingredients together; mix in egg and buttermilk to make a goopy, sloppy mix, and pour into (slightly) warmskillet. Bake fifteen minutes(**). Turn out onto a warm plate and serve.

(*)If real buttermilk is not available, it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowingthe mixture to warm at room temperature (or slightly more) for about an hour.(**)When tableknife stuck in center of the skillet comes out clean the bread is done.


Grapenut Bread

http://www.sentex.ca/~mec1995/recipes/breads/grapnut.htm[11-Sep-11 02:32:03]

Grapenut Breadby Tony van Roon

"This 1941 recipe was provide by Mrs. George Hale, Geary, OK".

Makes 1 loaf

1 cup Grapenuts 2 cups milk 1/2 cup sugar 1 tsp salt 1 egg, well beaten 3 cups flour 4 tsp baking powder

Combine grapenuts, egg, and milk. Let stand 1/2 hour, add sugar. Sift flour, measure, and sift with baking powder andsalt. Add to first mixture. Mix thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (400 F) about 1 hour.Makes 1 loaf.


Inca Festival Bread

http://www.sentex.ca/~mec1995/recipes/breads/inca.htm[11-Sep-11 02:32:14]

Inca Festival Breadby Tony van Roon

8 Tbs butter3/4 cup milk2 large eggs8 oz. can cream style corn1-1/4 cups water ground cornmeal (white)10 oz. sharp cheddar cheese ---- 1/4 cup coarsely gratedremainder cut into 1/4 inch cubes1/2 cup coarsely chopped hot chilies, fresh or canned4 oz. can whole-sweet red pimentos, roasted 1/2 cut into long stripsother 1/2 coarsely chunked1/2 tsp baking soda1 tsp salt

In a small saucepan, melt 6 Tbsp. butter over low heat. Do not brown. Preheat oven to 400 degrees F. Put remaining 2Tbsp. butter into an 8 inch diameter baking casserole; heat in oven no more than 4 to 5 minutes to avoid browningbutter. Rotate and tilt casserole to coat inside. Set aside.

In large mixing bowl, beat milk and eggs. Smoothly blend 1 cup white cornmeal, melted butter, corn, diced cheese,chillies, chopped red pimento, baking soda, salt. Mix thoroughly. It should have the consistency of southern cornbread,moderately runny but not down right liquid. If it seems to runny work in 1 or 2 tbsp. white cornmeal. Give butter incasserole a final swizzle, then pour in batter, smoothing it level. Sprinkle grated cheese over top and decorate withpimento strips. Do not cover. Place casserole, exactly in center of oven. Bake until a knife lightly pushed in centercomes out clean and dry- usually 40 to 50 minutes. Serve at once. Cut into fairly thin, pie - shaped wedges. (You canlet the bread cool to room temperature.) It stores well tightly wrapped in the refrigerator, but it is best not to serve itcold. One loaf makes about 8 servings.


Irish Wheaten Bread

http://www.sentex.ca/~mec1995/recipes/breads/irish.htm[11-Sep-11 02:32:20]

Irish Wheaten Breadby Tony van Roon

Makes 1 loaf. No kneading required for this traditional Irish brown-soda bread.

o 1 cup All Purpose Flouro 2 tablespoons Sugaro 1 package RapidRise Yeast (equal to 8 gram)o 3/4 teaspoon Salto 1/2 teaspoon Baking Sodao 1 cup Buttermilko 1/4 cup warm watero 3 tablespoons softened buttero 2 1/4 cups Whole Wheat Flour

Combine all dry ingredients in a large bow, except the whole-wheat flour. Heat butter, buttermilk and water until verywarm (125 °F.); the mixture will curdle so not to worry. Stir liquids into dry ingredients. Stir in enough whole wheatflour to make a stiff dough. Remove dough to lightly floured surface and form into a smooth 5-inch ball, adding morewheat flour if necessary.

Place in 9-inch pan. Cover, and let rise until doubled in bulk for about 45 minutes in a warm, draft-free place.

With a sharp knife, cut a "X" in top of the dough (about 1/2" deep). Bake in pre-heated 375 °F. oven for about 35minutes or until done. Remove from pan and cool on wire rack.


Lahvosh (Pareg Hatz) - Armenian Cracker Bread

http://www.sentex.ca/~mec1995/recipes/breads/lahvosh.html[11-Sep-11 02:32:24]

Lahvosh--Armenian Cracker BreadThis is what the bible means when it says "breaking bread"

Ingredients:• 5 lbs. flour• 1 cup melted butter or shortening• 4 cups warm water• 2 tablespoons salt• 1 1/2 tablespooons sugar• 1 cake of yeast• 1/2 cup sesame seeds [optional]

Method:• In a large bowl, with a small amount of the warm water, dissove yeast and then add sugar. Then add flour and when moistened, add the butter and salt.

• Knead the dough until it is very smooth. Cover and let stand in a warm place for 4 hours. Divide the dough into balls the size of two hands cupped together.

• On a floured board, roll out the balls until they are the size of a 14" pizza pan. Place the dough in the pan and slit the dough in several places. Sprinkle the tops with sesame seeds and bake on the bottom shelf of a 400 degree oven for 5 minutes and then move up to the middle shelf of the oven until lightly browned. • Makes 18-20 Lahvosh's.


Maori Bread (Rewena Paraoa)

http://www.sentex.ca/~mec1995/recipes/breads/maori.html[11-Sep-11 02:32:29]

Maori Bread (Rewena Paraoa)Ingredients for Rewena:• 2 cups all-purpose flour• 3 medium slices potato• 1 tsp sugar

Method for Rewena:• Boil slices of potato with 1 cup of water until soft. Cool to lukewarm and mix in the flour and sugar to a paste. Cover and stand in a warm place until the mixture has fermented.

Ingredients for Bread:• 5 cups all-purpose flour• 1 tsp salt• 1 tsp baking soda• rewena (above)

Method for Bread:• Sift flour and salt into a bowl and make a well in the centre. Fill with rewena and sprinkle baking soda over the top. Combine and knead mixture for about 10 minutes, adding a little water if the mixture is too firm. Shape into loaves or place the mixture into greased loaf tins. Bake at 450 °F (230°C) for 45 to 50 minutes.


Mahdzoon Bread

http://www.sentex.ca/~mec1995/recipes/breads/mahdzoon.html[11-Sep-11 02:32:35]

Mahdzoon BreadArmenian version of our sour-dough bread, made with yoghurt.

Ingredients:• 1/2 cup warm water• 2 cakes yeast• 2 cups mahdzoon (plain yogurt) at room temperature• 1/4 cup sugar• 1 teaspoon salt

• 1 cup liquid margarine or melted butter which has been cooled• 1 teaspoon baking powder• 1 teaspoon baking soda• 3 cups all-purpose flour• 1 egg• 1/2 cup sesame seeds

Method:• Dissolve the yeast, sugar and salt in the warm water and then add the mahdzoon and mix well.

• Beat the butter, baking soda and baking powder together and add to the mahdzoon mixture. Stir in the flour and knead for about 5-6 minutes. • Cover the dough and let rest for 10 minutes.

• Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter. Braid this by crossing one end over the other 3 times. Repeat until all the dough has been used.

• Place on a lightly greased cookie sheet. Let rise for 15 minutes. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. • Makes 3-4 dozen, depending on size of braids.


Mexican Cornbread

http://www.sentex.ca/~mec1995/recipes/breads/mexcorn.htm[11-Sep-11 02:32:44]

Mexican Cornbreadby Tony van Roon

Servings: 4

1 lb Ground Meat 1 x Salt & Pepper To Taste 1 cup Chopped Onion 1/2 lb Grated American Cheese 3 ea Jalapeno Peppers Finely Chop 1 cup Cornmeal 3 ea Large Eggs 1/2 tsp Soda 3 Tbsp Bacon Drippings 1 cup Sweet Milk 1 tsp Salt

Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well.Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions,peppers, and last add cheese. Cover with remaining batter. Cook at 350°F. for about 45 minutes. Serve hot.


Monastery Oatmeal Bread

http://www.sentex.ca/~mec1995/recipes/breads/monastry.htm[11-Sep-11 02:32:55]

Monastery Oatmeal Breadby Tony van Roon

Makes 2 oval loaves

Sponge: 1-1/2 envelopes dry yeast or 1 1/2 cakes fresh yeast 2 Tbs sugar or honey 1-1/2 cups warm or lukewarm milk

1 cup rolled oats 1 cup bread flour or all-purpose flour 1/2 cup whole wheat flour

Dough: 1 cup rolled oats 1/4 cup (1/2 stick) butter, melted 2 tsp salt 2-1/2 to 3 cups whole wheat flour All-purpose flour 1 egg beaten with 2 Tbs milk or cream (glaze) Rolled oats

For sponge: Sprinkle dry yeast an dsugar over warm milk (105 - 115°F) in small bowl; stir to dissolve. If using cakeyeast, crumble into small bowl. Stir in sugar and lukewarm milk (95°F). Let stand until foamy.

Combine oats, bread flour and whole wheat flour in large bowl. Add yeast mixture and whisk until smooth. Coverwith plastic wrap. Let rise in warm draft-free area for 1 hour.

For dough: Stir down sponge, using wooden spoon. Mix in 1 cup oats, butter and salt. Vigorously stir in enough wholewheat flour 1/2 cup at a time to form soft dough. Knead on floured surface until smooth and elastic, kneading in all-purpose flour if sticky. Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let risein warm draft-free area until doubled, about 45 minutes.

Gently knead dough in bowl until deflated. Cover and let rise again in warm draft-free area until doubled in volume,about 30 minutes.

Grease baking sheets. Gently turn dough out on lightly floured surface. Cut in half. Knead each piece into round. Pull 2opposite sides under to form oval. Place on prepared sheets seam side down. Slash top of loaves, using serrated knife.Brush with glaze and sprinkle wit oats. Let rise until doubled in volume, about 30 minutes.

Preheat oven to 400°F. Bake until loaves sound hollow when tapped on bottom, about 30 minutes. Immediatelytransfer to racks and cool.


Monkey Bread, I

http://www.sentex.ca/~mec1995/recipes/breads/monkey.htm[11-Sep-11 02:33:01]

Monkey Bread, Iby Tony van Roon

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Preheat oven to 375° F. ---- Monkey bread makes you going ape!1/2 cup Margarine or Butter1/3 cup Granulated Sugar1/3 cup Brown Sugar1/4 cup Finely chopped nuts1 tablespoon Cinnamon3 cans ButtermilkBiscuitsBundt pan~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~o Prepare Bundt pan by coating the inside with cooking spray or butter and set it aside.

o Melt 1/2 cup butter (not the diet type!) in a bowl. In another bowl, mix the sugar, brown sugar, nuts and cinnamon.

o Open one can of biscuits and separate. Cut each biscuit into four sections and roll each section into a ball. Put eachball into the sugar mixture and coat, then drop into Bundt pan. After finishing the first can of biscuits, drizzle a littlemelted butter evenly over the top of this first layer. Repeat these steps for the next two cans of biscuits.

o Sprinkle the remaining sugar over the top and bake in a preheated 375° F.oven for 30-35 minutes.

o When done, remove from the oven and let cool for a minute or two, then turn onto a plate and carefully remove thepan. If you leave the monkey bread in the Bundt pan much longer, it will stick to it and is hard to remove. Enjoy!

Back to Pastry & Rolls MenuCopyright © 1996, Tony van Roon

Monkey Bread, II

http://www.sentex.ca/~mec1995/recipes/breads/monkey2.htm[11-Sep-11 02:33:09]

Monkey Bread, IIby Tony van Roon

Preheat oven to 375° F.3 cans Buttermilk Biscuits (10 per can)1 cup Sugar2 tsp Cinnamon1 cup Brown sugar1 stick butterPecans (optional)

Cut biscuits into 1/4's. In large baggie, combine white sugar and cinnamon. Shake biscuit pieces and line in greasedtub or Bundt pan. Melt butter and brown sugar. Boil 1 minute. Pour over biscuits. Bake 35 minutes at 350 degrees. Letstand 10 minutes before removing from pan.

Back to Pastry & Rolls MenuCopyright © 1996, Tony van Roon

Muffuletta Bread

http://www.sentex.ca/~mec1995/recipes/breads/muflet.html[11-Sep-11 02:33:15]

Muffuletta BreadMakes 1 loaf.Ingredients:1 cup warm water (110°F.)1 Tbsp sugar1 pkg active dry yeast (about 1 Tbsp)about 3 cups bread flour1-1/2 tsp salt2 Tbsp vegetable shorteningsesame seeds

Method:In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt, and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. Itshould be smooth and satiny. If dough is too dry, add more warm water, 1 Tbsp at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 Tbsp at a time, processing just until blended. Process 20 seconds to knead.

Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours.

Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in centerof oven.

Preheat oven to 425°F. Remove plastic wrap. Bake loaf in center of preheated oven for 10 minutes. Reduce heat to 375°F, bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom.

Cool completely on a rack before slicing.


Naan Bread

http://www.sentex.ca/~mec1995/recipes/breads/naan.htm[11-Sep-11 02:33:23]

Naan BreadMakes about thirthy 6-inch rounds:

4 cups all-purpose flour1 Tbs sugar1 Tbs baking powder1-1/2 tsp salt3/4 tsp baking soda3/4 cup milk1/4 cup plain yogurt2 eggs2 Tbs oil

Combine dry ingredients in large bowl and blend thoroughly. Make a well in center and add remaining ingredients.Mix until dough is somewhat sticky; add warm water if necessary. Turn onto floured board and knead until dough iselastic. Pinch off pieces about the size of golf balls and place on large buttered pan.

Cover with damp cloth and let rest 1 hour. Dough may be refriggerated at this point for baking later.

When ready to bake, preheat oven to 450 degrees F. Pat balls into thin circles about 6 inches in diameter. Place onbaking sheet and bake until bread puffs and is lightly browned, 2-1/2 to 4 minutes. Serve hot.


Naan 2, (Susheel)

http://www.sentex.ca/~mec1995/recipes/breads/naan2.htm[11-Sep-11 02:33:27]

Naan 2, (Susheel)Posted by Tony van Roon

Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon

2½ cups all purpose flour½ tsp baking soda½ tsp baking powder½ cup milk½ yogurt½ tsp sugar, optional½ tsp cumin seeds1 Tbsp oil1 egg, beaten

Mix dry ingredients, except the cumming seeds. Heat the oil in a pan. Heat beaten egg, milk and yogurt until barelywarm. Add to flour mixture. Mix the dough, kneading just enough to hold together. Add water if necessary. Addcumin seeds. Let dough rest, covered, for 35-40 minutes in a warm spot. Divide into 20 small balls. Roll each ball to1/8" thichness. Broil in oil, turning once. Brian Edmonds' Naan Recipes



New Orleans French Bread

http://www.sentex.ca/~mec1995/recipes/breads/newfr.htm[11-Sep-11 02:33:33]

New Orleans French Breadby Tony van Roon

Makes 4 loaves

2 envelopes dry yeast 2 Tbs sugar 1 Tbs salt 2-1/2 cups warm water (105 - 115°F) 7 cups bread flour 1 egg white beaten with 1 tsp water (glaze)

Sprinkle yeast, sugar and salt over water in large bowl; let stand until dissolved. Stir to blend. Let stand until foamyand proofed, abut 10 minutes.

Add 5 cups flour to yeast mixture and stir to incorporate. Stir in another 1 cup flour. Turn dough out onto generouslyfloured surface. Knead in remaining 1 cup flour. Continue kneading until dough is very smooth and elastic, about 10minutes.

Butter large bowl. Add dough, turning to coat entire surface. Cover and let rise in warm draft-free area until doubled involume, about 1 hour.

Punch dough down. Let stand 15 minutes at room temperature.

Generously butter four 18-inch baguette pans. Knead dough 3 to 4 times. Divide evenly into 4 pieces. Roll 1 piece into7x15-inch oblong. Roll up as for jelly roll. Set seam side down in 1 prepared pan. Repeat with remaining pieces. Usingrazor blade, make three to four 3/8-inch-deep slashes atop each loaf. Brush each with glaze. Let stand in warm draft-free area until dough rises to top of pans, about 1 hour.

Preheat oven to 450°F. Bake loaves 15 minutes. Reduce oven temperature to 350°F. Continue baking until breadsounds hollow when tapped on bottom, about 30 minutes. Remove from pans. Serve immediately.

(Can be prepared 3 months ahead. Cool completely. Wrap in foil and freeze. Rewarm in 350°F oven for about 20minutes.)


Nisu Bread

http://www.sentex.ca/~mec1995/recipes/breads/nisu.html[11-Sep-11 02:33:41]

Nisu BreadMakes 3 loaves.Ingredients:2 pkgs. active dry yeast3/4 cup warm water13 oz can undiluted evaporated milk, heated to 110°F1/2 to 1 cup sugar2 teaspoons salt1 teaspoon (or more) crushed cardamom seeds4 eggs, beaten1/2 cup softened butter8 to 9 cups all purpose flouregg mixed with milk for glazepearl sugar, sliced almonds or plain sugar for decoration

Method:Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom, eggs and enough flour to make a batter (about 2 cups). Beat until dough is smooth and elastic. Add about 3 cups of flour and beat well. Dough should be smooth and glossy in appearance. Add remaining flour 1 cup at a time until dough is stiff. Add the butter; beat until dough looks glossy again. Turn out onto floured board, cover with inverted mixing bowl. Let rest for 15 minutes. Knead until smooth and satiny. Place in a lightly greased bowl, turn dough to grease top, cover lightly and let rise in warm place (about 85°F) until doubled.

Punch down; let rise again. Turn out onto a lightly floured board, divide into 3 parts, and divide each part into three. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. Repeat for second and third loaves. Place on lightly greased baking sheets. Let rise until puffy (1/2 to 1 hour). Glaze loaves with a mixture of beaten egg and milk. Sprinkle with pearl sugar, crushed loaf sugar (sugar cubes) and or sliced almonds. Bake at 400 ° for 25-30 minutes. Do not overbake or loaves will be dry.


Olie Bollen, Boter Letter, Dutch, Hollandse Boterletter, Kerst Stol, Kerst Krans

http://www.sentex.ca/~mec1995/recipes/breads/oliebol.htm[11-Sep-11 02:33:49]

Dutch Olie-Bollen by Tony van Roon

My family's traditional Dutch NewYears eve favourite. Something like a very fluffy ball-like raisin-bun deepfried in hotoil. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). They are usuallymade New Year's eve (or even during the day) and for the Dutch, it's not gonna be a New Year without Olie Bollen!

Makes about 75 Oliebollen

Ingredients: 50 gram Fast Rise Dry Yeast (6 pkgs) 4 Tbsp 1 tsp Salt 1 tsp 1kg All Purpose Flour 6 cups 3 Large Eggs 3 500 gram Currants & raisins 2-1/4 cups 1 Apple (Royal Gala), finely chopped 12-1/2 cups 2% milk, hot (see Preparation) 2-1/2 to 3 cups 1 Lemon rind, grated (optional) 1

Preparation:Make sure everything is warm. Like, put the eggs in warm tap water for 10 minutes, apple at room temperature (before peeling), wash the currants and raisins and then soak in hot water for 1 hour. Some of the raisins stillhave stems on them, not very appetizing while eating so remove them.

Put the flour in a large bowl, add salt and yeast and mix well. Add the eggs and part of the 'hot' (not boiling!) milk. I microwave the milk until it is hot (probably around 50°C).

If you don't have (enough) yeast, or are short, add beer. Works for me. hick... Add the rest of the milk and mix well. Add the raisins/currants and the lemon rind (or even orange peel). Mix well. The consistancy of the dough batter should be something like thick porridge.Let rise for 60 minutes on a draft free spot. I have a plastic pail which I use only for yeast recipes. The fully soaked raisins/currants, together with the apple, will provide moisture and keep the oliebollen fresh for several days.

Put enough oil in a large pan (or wok) that when the you put the newly formed oliebol in the oil it will sink and then rise again. Oil temperature should be about 'medium-high'. Use your own judgement. My stove burner setting (electric) is about 6 to 6.5 setting. Put a piece of bread crust in the oil to check if the oil is hot enough. If 'blue' smoke is coming from the oil it is definately too hot. Let cool a bit first. Form with two spoons quickly 'balls' and put in the hot oil until golden brown. Check a couple for consistancy until you get the hang of it. If you fry the oliebollen too long they become hard the next day. So only fry as long as needed. I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time... ;=)

Serve with powdered sugar (icing sugar) sprinkled on top. Happy New Year!

Return to Pastry RecipesCopyright © Tony van Roon

http://www.sentex.ca/~mec1995/recipes/breads/pastry.htm

Orange Date Nut Bread

http://www.sentex.ca/~mec1995/recipes/breads/orangedn.htm[11-Sep-11 02:33:55]

Tony's Orange Date Nut Bread

Ingredients:

1 egg (small)

1 cup sugar

2 tbsp butter

2 cups all-purpose flour

1 tsp bakingpowder

1 tsp bakingsoda

1/2 cup freshlysqueezedorange juice

1-1/2 tbspfreshly gratedorange rind

1/2 cup hotwater

1/4 cupchoppedpecans

1/4 cupchoppedwalnuts

1 cup dates

Preheat oven to 350°F (180°C).

Cream sugar and butter together. Beat in egg and set aside.

In a seperate bowl mix the dates, orange juice and rind, baking soda, water. Set aside to cooland then add to sugar/butter mixture.

Mix remaining ingredients and add to wet mixture. It is important that the pecans and walnuts arefresh and not stale. Especially stale walnuts will leave a bitter after taste. Also, keep in mind thatpecans are a little bit harder than walnuts.

Pour into a large greased loaf pan.

Bake for 1 hour, or until a skewer comes out clean.

Makes 1 loaf

Back to Breads PageCopyright ©1998, Tony van Roon

Pagach, Ukrainian Potato Bread

http://www.sentex.ca/~mec1995/recipes/breads/pagach.html[11-Sep-11 02:34:04]

Pagach, Ukrainian Potato BreadIngredients:2-1/2 cups flour1 cup warm water1 pkg yeast1/2 teaspoon salt

1 lg onion peeled and sliced1 med head cabbage, shredded1/2 cup oilsaltpepper

Method:Dissolve yeast in the water. add salt and 2 1/2 cups flour and knead smooth and elastic, adding more flour as needed. Place dough on countertop, cover with stainless steel bowl. Allow to rise double in bulk.

Saute onion in oil until soft. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Drain off any excess oil. Punch down dough and divide into 2 parts.

Roll out dough into an 18 x 12 inch rectangle. Place cooled filling on one side of rectangle, leaving a 2 inch margin from the edges. Fold the other half of dough over the filling so you have a turnover, 9 x 12 inches. Pat the top of the dough down lightly on the filling.

Carefully pinch edges together. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Place on greased baking sheet. Let rise double.

Bake at 400°F for 30 minutes or until golden brown.


Pain Perdu, French Toast, also (Lost Bread)

http://www.sentex.ca/~mec1995/recipes/breads/perdu.htm[11-Sep-11 02:34:10]

Pain Perdu (Lost Bread)by Tony van Roon

"Submitted by Austin Leslie, Chez Helene Restaurant [From: The Legends of Louisiana Cookbook; Sheila Ainbinder -- ISBN 0-671-70817-1]"

Serves 4

3 eggs, beaten 1/2 cup milk 1/2 cup sugar 2 Tb orange flower water 1 Tb grated lemon zest 1/4 cup brandy 1/2 tsp ground nutmeg 8 slices stale French bread 2 Tb butter 2 Tb vegetable oil Powdered sugar Cane syrup

Combine the eggs, milk, sugar, orange flower water, lemon zest, brandy and nutmeg in a bowl. Mix well. Soak thebread in the liquid mixture. Heat the butter and oil in a heavy frying pan. Fry the bread until golden brown on bothsides. Dust with powdered sugar and serve with warm cane syrup.


Pain Perdu, French toast

http://www.sentex.ca/~mec1995/recipes/breads/perdu2.html[11-Sep-11 02:34:17]

Pain Perdu, French toastFrench Toast yes, but not your ordinary type!

Ingredients:• 1 stick butter • 3 eggs • 3/4 cups milk • 1 tablespoon grated orange zest • 1/4 cup fresh orange juice • 2 tablespoons sugar • 1/4 teaspoon cinnamon • 1/4 teaspoon vanilla extract • 8 slices of French Bread, about 1 inch thick • powdered sugar for dusting • bananas foster (below)

Method:• In a mixing bowl, whisk the eggs, milk, orange zest, orange juice, sugar, cinnamon, and vanilla, to dissolve the sugar.• In a nonstick sauté pan, heat 2 tablespoons of butter. Dip 2 slices of the bread into the egg-milk mixture, coating evenly. Fry in the butter until golden brown, 2 or 3 minutes on each side.

• Repeat until all the butter and bread is used.

• Lay the pain perdu on a platter. Add the bananas to the pecan mixture and warm slightly. Spoon the warm sauce over the pain perdu. Dust the entire plate with powdered sugar.

Yields: 6 servings.

Ingredients for Bananas Foster:• 2 tablespoons butter • 2 bananas, peeled and sliced, 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum

Method for Bananas Foster:• In a sauté pan, melt 2 tablespoons of the butter.

• Add the pecans and sauté for 4-5 minutes, stirring constantly.

• Stir in the maple syrup and bring the liquid up to a simmer.

• Remove the pan from the stove and add the rum. Carefully place the pan back on the stove and flame the sauce. Remove the sauce from the heat, set aside.


Panini Bread, Italian, Dolci type

http://www.sentex.ca/~mec1995/recipes/breads/panini.html[11-Sep-11 02:34:26]

Panini Bread, ItalianDolci type

Ingredients:1-1/2 cups (225 grams) raisinswater to cover3-1/2 tsp active dry yeast1/2 cup plus 2 tablespoons warm milk (not hot)1/2 cup (70 grams) unbleached all-purpose flour3-1/4 cups (430 grams) unbleached all-purpose flour1/2 cup (100 grams) sugar1 tsp (5 grams) salt2 eggs1 egg yolkgrated zest of 1/4 lemongrated zest of 1/4 orange1/4 tsp vanilla extract1 stick (115 grams) unsalted butter, room temperature1/4 cup unbleached all-purpose flour for the raisins

Method:Soak the raisins in cool water to cover at least 30 minutes; drain but reserve 1/4 cup of the water. Stir the yeast into the warm milk in a small bowl; let stand until creamy, about 10 minutes. Add the flour and reserved raisin water and stir until smooth. Cover with plastic wrap and let rise until doubled, 20 to 30 minutes.

Place the flour, sugar, salt, sponge, eggs, egg yolk, grated lemon & orange zests, and vanilla in a mixer bowl and mix with the paddle until blended. Add the butter and mix thoroughly. Change to dough hook and knead at medium speed until soft, springy, and smooth except for a few blisters, 3 to 4 minutes. (Or by hand, knead until soft, springy, and very smooth, 8 to 10 minutes).

Place the dough in a buttered bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.

Pat the raisins dry and toss with 1/4 cup flour. Add the raisins to the dough in 1 or 2 additions by flattening the dough, patting the raisins over the surface, and rolling up the dough. Cut the dough into 16 to 18 pieces and roll each piece into a ball. Place the rolls on lightly buttered or parchment-lined baking sheets.Cover with a towel and let rise half their original volume, about 45 minutes.

Heat oven to 400°F. Bake 18 minutes. The rolls should double in size and puff up into fat buns as they bake. Cool on racks.


Peda, Peda Bread, Armenian Flat Bread

http://www.sentex.ca/~mec1995/recipes/breads/peda.html[11-Sep-11 02:34:31]

Peda, Armenian Flat BreadDon't confuse Peda with Pita Bread or Armenian cracker bread!

Ingredients:• 5 1/2 cups flour, sifted• 3 tablespoons Crisco oil• 2 cups warm water (not boiling hot!)• 2 pkgs dry yeast• 1 tablespoon salt• 1 tablespoon sugar• 1/4 cup sesame seeds

Method:• In a large mixing bowl add warm water and dissolve yeast. Add sugar, salt and Crisco. Gradually add flour and mix well. Cover dough and let rise until double it's size. Divide dough into four parts. Spray 4 pie tins with vegetable oil spray(any kind). With hands lubricated with oil, spread dough out evenly in each pan. Cover each pan and let dough rise again.

• Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown.


Pita Bread

http://www.sentex.ca/~mec1995/recipes/breads/pita.htm[11-Sep-11 02:34:39]

Pita Bread (or just Pita)by Tony van Roon

8 to 10 breads:

2 packages dry yeast2 cups warm water1/2 teaspoon honey1/4 cup olive oil1 tablespoon salt (optional)5 to 6 cups whole wheat flourcornmeal

Actually, this recipe is not my own. I wrote it down from one of the many library cookbooks years ago and forgot totake the name of the originator.

Mix the yeast in 1/2 cup of the warm water, add the honey, stir and set aside to proof.

In a large mixing bowl, add the remaining 1-1/2 cups of water, the oil, salt, and the yeast mixture. Then stir in 5 cupsof the flour, 1 cup at a time, mixing vigorously with each addition. Turn out onto a lightly floured board and knead for10 minutes, adding the additional cup of flour if the dough gets too sticky. When kneading is finished, the doughshould be smooth and eleastic. Shape into a ball, place in a greased bowl, turning once to coat the top, cover and letrise to double in a warm spot for about 1-1/2 to 2 hours.

Punch down on floured surface, let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces, shapingeach piece into a ball. Knead each ball for 1 or 2 minutes, cover and let rest for about 30 minutes.

Using a floured rolling pin, flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Dust 2baking sheets with cornmeal, place 2 of the circles on each sheet, cover, and let rest for about 30 minutes. Let theremaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty,you will bake the remaining Pita. Dust the cookie sheets with cornmeall also in between baking Pita's.

The (preheated) oven is set fpr 500 °F. -- very hot for these little breads, but therein lies the secret. Place 1 cookiesheet on the lowest rack for 5 minutes. Do not open the oven during this first baking. After 5 minutes, transfer the sheetto a higher shelf and let it bake for another 3 to 5 minutes. The breads will puff up and be lightly browned when they'redone.

When they're done, remove from oven, place the next tray on the bottom for its 5-minute, high heat and remove thefirst ones to a wire rack to cool.

Continue the process until all the breads are baked. Let them cool--rewarm them for serving, or freeze them for futureuse.


Poori - Whole Wheat Indian Bread

http://www.sentex.ca/~mec1995/recipes/breads/poori.htm[11-Sep-11 02:34:46]

Poori - Whole Wheat Indian BreadPosted by Tony van Roon

Makes 8 breads:

1/2 cup whole wheat flour1/2 cup self-rising flour1/3 cup buttermilkAdditional whole wheat flourPeanut oil or corn oil for deep frying

Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix in buttermilk. Knead dough on lightlyfloured surface 2 minutes. Cover and let rest 15 minutes.

Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously withwhole wheat flour and roll into 5-inch-diameter circle, dusting with flour to prevent sticking. Cover. Repeat withremaining dough.

Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375 °F. Add 1 dough round to oil; dough will sinkto bottom. When dough starts to rise, gently press in center with back of slotted spoon until bread puffs. Turn andcook until light brown, about 20 seconds. Transfer to paper towels using slotted spoon. Keep warm while cookingremaining dough. Place on platter and serve immediately.


Pulla, Coffee bread from Finland

http://www.sentex.ca/~mec1995/recipes/breads/pulla.html[11-Sep-11 02:34:52]

Pulla, Coffee bread from FinlandFinnish Coffee Bread

Ingredients:• 1 pkg yeast• 1/4 cup warm water (105-115°F)• 1-1/3 cups lukewarm milk• 2 eggs• 1/2 cup sugar• 1/2 tsp salt• 4-1/2 cups sifted flour, approx.• 1 tsp powdered cardamom• 1/3 cup soft butter• 1/4 cup slivered almonds

Method:• Add yeast to warm water, stir until dissolved. Add lukewarm milk. Beat 1 egg and sugar together, add milk mixture, salt and some of the flour. Stir to mix. Add cardamom and enough flour to make a soft dough. Knead vigorously until thoroughly mixed. Add butter. Knead until dough no longer sticks to sides of bowl. Cover. Let rise in warm place, 85°F until doubled in size, about 45 minutes. Punch down. Divide into 3 equal parts, shape each into a long strand. Braid strands to form a loaf. Cover. Let rise again until doubled in size. Brush with slightly beaten egg. Sprinkle with almonds. Bake in moderate oven, 350°F about 30 minutes or until golden brown. Cool. Makes 1 loaf.


Radio Beer Bread

http://www.sentex.ca/~mec1995/recipes/breads/radiobb.htm[11-Sep-11 02:34:58]

Radio Beer Breadby Josh Hart

This bread recipe was given to me by my grandmother, and to her by her mother. Do not be fooled by its simplicity.My girlfriend loves it, and says the reason she works out is so she can eat it without too much guilt, so....

RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!)~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Preheat oven to 350° F. Grease three 6x3" loaf pans.

3 cups self-rising flour2 tbs sugar2 beers (12oz)1/2 cup melted butter. Although I don't recommend using that much, but that's what the original recipe calls for. 1/4cup of less should be plenty.

Mix flour and sugar with a wooden spoonAdd first beer 1/3 at a timeTurn batter into the three loaf pansDrizzle butter over tops (again, you don't need all of it, but some is necessary)

Bake at 350° F. for 50 minutes

Relax, and drink the second beer while your waitIt's best fresh from the oven

Comments or questions? Write to Josh: [email protected]



Raisin Bread #4


Raisin Bread #4by Tony van Roon

Makes 2 Loaves:

1 cup Very warm water or milk (about 125 °F.) 2 pkgs Fleishmann's Quick-Rise yeast 1/2 cup Dark brown sugar 3/4 tsp Salt 1/2 cup Butter (preferable salt-free) 6 cups All Purpose Flour 1 Small apple (apple pie type) 2 Large Eggs (room temperature) 1 cup Raisins (washed and dried) 1 cup Currents (washed and dried)

Put the flour in large bowl. Mix the salt, and yeast with the flour.

Cream the (softened) butter with the sugar, add the eggs.

Cut the apple in little pieces.

Add the creamed butter/sugar mixture to the flour. Add the warm water. Stirr in the currants, raisins, and the applepieces.

Knead on a floured surface or countertop until smooth for about 10 minutes. Put the dough mixture in a lightlygreased bowl, cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double inbulk.

Punch the dough down, and lightly knead it again for about 1 minute. Devide in half. Roll each half in a rectangleto fit your bread pan. Place each half in a greased and floured loaf pan. Cover and let rise again until double in bulk,approx. 30 minutes.

Bake at 350 °F for 35 minutes or until done. Remove from pan and cool on wire rack. If you like more crust brushthe top of the bread with a bit of warm water 5 minutes before baking time ends.


Raisin Bread #5


Raisin Bread #5 by Tony van Roon

Makes 2 Loaves:

1-1/2 to 2 cups Hot (not boiling) water *3 pkgs (25 gram) Fleishmann's Active Dry Yeast 1/2 cup Sugar 1 tsp Salt 1/2 cup Butter or Margarine (softened) + 1 Tbsp vegetable oil 6 cups All Purpose Flour 1 Small Egg (optional) 3 cups Raisins 1/2 cup Cooked mashed potatoes, (room temperature) **

Place 1/2 cup warm water in a large warm bowl. Sprinkle in the yeast; stir until disolved. Add remaining water,sugar, salt, butter, and 2 cups of flour; blend well. Stir in egg, mashed potatoes (or applesauce), raisins, and enoughremaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.Place in a greased bowl, turning to grease the top. Cover, let rise in warm and draft free spot until doubled in bulk,about 1 hour.

Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12x7 inch rectangle.Beginning at short end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down,in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Cover, let rise again in warm, draft free place until doubled in size, about 1hour.

Bake at 350 °F. for 35 minutes or until done. Remove from pan and cool on wire rack.

* Use tap-water or water reserved from boiling potatoes.** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. Let cool toroom temperature. If you like, you can substitute with applesauce.

Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. I found that when using 2 eggsthe bread becomes a bit dry the next day. The one cup of water changed to 1-1/2 to 2 cups hot tap water. If you use the'Fast-rising' dry yeast (i use myself) the rising time is halved. I also started adding half an apple, cut in small pieces, tokeep the bread moist. Works well. It is obvious that the apple and egg should be at room temperature. You can changethe raisins from 3 cups to 2 cups + 1 cup golden raisins. Gives a nice look to a slice.


Rolled Oats Bread

http://www.sentex.ca/~mec1995/recipes/breads/oatsbred.htm[11-Sep-11 02:35:23]

Rolled Oats Breadby Tony van Roon

"This is a recipe from The Household Searchlight - 1941"

1 loaf

1 1/2 cups boiling water 1 cup corn sirup 1/2 tsp salt 4 cups rolled oats 1/2 cup lukewarm water 1 Tbsp cooking oil 1 cake compressed yeast 2 cups flour 1/2 cup sweetened condensed milk

Combine boiling water and sweetened condensed milk. Stir until blended. Pour over rolled oats. Allow to stand 1 hour.Add cooking oil, sirup, salt, flour, and yeast which has been softened in lukewarm water. Beat thoroughly. Allow torise until double in bulk, then beat thoroughly. Pour into well-oiled pan. Cover and let rise until double in bulk.Bake in moderate oven (375°F) about 45 minutes.


Rosca De Reyes Bread

http://www.sentex.ca/~mec1995/recipes/breads/rosca.html[11-Sep-11 02:35:32]

Rosca De Reyes, Specialty BreadKing's Bread, exclusively for January 6.Ingredients:4 cups sifted flour1/2 package yeast1/4 cup lukewarm water1/4 cup butter1/4 cup sugar1 tsp salt1/4 cup milk5 eggs1 Tbsp orange blossom water1 oz candied citron, chopped1 candied orange peel, chopped1 lemon rind, grated

Method:Place one-third of the flour in a mound on a board and make a depression in the center. Dissolve yeast in lukewarm water and pour into center of mound, mixing it a little at a time with the flour. Knead, then form into a ball. Make two incisions forming a cross on the top of the ball and place in a floured bowl. Coverwith napkin and let stand in a warm place until it is twice its original size.

Mix butter, sugar and salt with milk and cook over moderate heat for about two minutes. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. Add two eggs and the orange blossom water. Mix thoroughly with the flour and when lukewarm, add the dough which has fermented. Knead well, adding the rest of the milk mixture and two more eggs. When the dough is smooth, add citron, orange peel and lemon rind. Place in a greased pan, cover with napkin and allow it to stand twenty-four hours.

Shape dough into a large circle with a hole in the center, place on a greased baking pan and allow to stand until it has swelled almost to twice its original size. Moisten the tope with a brush dipped in remaining egg, sprinkle with sugar and dot with small pieces of additional citron. Bake at 400°F for thirty minutes or longer. Yield: one very large ring or twelve to fifteen servings.


Rolled Oats Bread

http://www.sentex.ca/~mec1995/recipes/breads/saltrb.htm[11-Sep-11 02:35:38]

Salt Rising BreadFrom Mennonite Community Cookbook

"Submitted by Maggie Driver, Wayneboro, VA; Mrs. G.H. Brunk, Elida, OH"

Delicious flat-breads!

1 1/2 tablespoons salt 2 large potatoes, sliced 1 teaspoon baking soda 2 tablespoons corn meal 1 cup warm milk 1 tablespoon shortening, melted 1 quart boiling water 11 cups flour 1 teaspoon sugar

o Pare potatoes and slice thin. Sprinkle 1 tablespoon salt, the sugar and the corn meal over the potatoes.o Add boiling water and stir until salt has dissolved. Allow mixture to stand at room temperature from noon to thefollowing morning.o Then drain off liquid. Add to it the soda, remaining salt and 5 cups of flour. Stir until ingredients are well blended;this sponge should be the consistency of cake batter.o Set mixture in a warm place and let rise until light and full of bubbles. This requires about 1-1/2 hours.o Scald milk and cool to lukewarm; add shortening.o Add milk and remaining flour to sponge.o Kneed for 10 to 12 minutes and shape into several loaves.o Let rise until light.o Bake at 350°F for about 1 hour.


Rolled Oats Bread

http://www.sentex.ca/~mec1995/recipes/breads/saltcb.htm[11-Sep-11 02:35:42]

Salt Rising Corn-Breadby Tony van Roon

"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"

Makes three 5x9-inch loaves

Measure into a large jar or bowl: o 1/2 cup fresh coarse white stone-ground cornmeal o 1 tablespoon sugar

Scald and pour over the cornmeal: o 1 cup milk

Let stand overnight or longer, covered, in a warm place, 90 to 95°F, until it ferments. By then it would be light andhave a number of small cracks over the surface. If it isn't light in texture, it is useless to proceed as the bread will notrise properly.

Scald: o 3 cups milk

Pour it over: o 2 tablespoons sugar o 5 tablespoons lard o 1 tablespoon salt

Stir in: o 3-1/2 cups sifted all-purpose flour

Stir in the corn mixture. Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours, until bubbleswork up from the bottom. Keep water warm this full length of time.

Stir in: o 5 cups sifted all-purpose flourKneed until smooth, but not stiff, about: o 2-1/2 cups sifted all-purpose flour

Place dough in greased pans, cover and let rise until it has doubled in bulk. Watch it for if it gets too high, it may sour,Preheat the oven to 400°F and bake the bread 10 minutes.

Reduce the heat to 350°F and bake 25 to 30 minutes more. Test for doneness, then cool on rack.

Back to Bread Recipes Menu

Copyright ©1998, Tony van Roon

Rolled Oats Bread

http://www.sentex.ca/~mec1995/recipes/breads/saltpb.htm[11-Sep-11 02:35:48]

Salt Rising Potato-Breadby Tony van Roon

"From Joy of cooking, Rombauer & Becker, Bobbs-Merrill Co., 1975"

Makes three 5x9-inch loaves

A fan, trapped by her grandchild's measles, sent us a treatise on lessing the fantastic odors of "salt-rising". She says,"Use non-mealy 2-1/2 inch diameter new red-skinned potatoes for the starter. Place them in a stainless steel bowl. Setthe bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment witha salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mildcheese aroma.

Pare, then cut into thin slices: o 2-1/2 cups new non-mealy potatoes

Sprinkle over them: o 1 tablespoon salt o 2 tablespoons sugar o 2 tablespoons white cornmeal

Add and stir until salt is dissolved: o 4 cups boiling water

Let the potato mixture stand, covered with a cloth, 15 hours. Now squeeze out the potatoes. Discard them. Drain theliquid into a bowl and add, stirring until well blended:

o 1 teaspoon baking soda o 1-1/2 teaspoon salt o 5 cups sifted all-purpose flour

Beat and beat "until the arm rebels." Set the sponge in a warm place to rise until light. Bubbles should come to thesurface and the sponge should increase its volume by approximately a third. this will take about 1-1/2 hours.

Scald: o 1 cup milk

When lukewarm, add: o 2 tablespoons butter

Add this to the potato sponge with: o 5-6 cups sifted all-purpose flour

Kneed the dough about 10 minutes before shaping it into 3 loaves. Place in greased pans. Let rise, covered, until lightand not quite doubled in bulk. Bake in a preheated 350°F oven for about 1hour

Back to Bread Recipes Menu

Copyright ©1998, Tony van Roon

Indian Maiden Bread, Squaw Bread

http://www.sentex.ca/~mec1995/recipes/breads/squaw.htm[11-Sep-11 02:35:58]

Indian Maiden Breadby Tony van Roon

"The title of this recipe was renamed from 'Squaw-bread' to Indian Maiden Bread so I would not offend any Canadian or American native usingthis word. Joyce Rose pointed out the true meaning of the word 'squaw' and suggested the change and I aggree. Thanks Joyce! Click on the link atthe bottom of the page to find out more about the word Squaw."

Makes 4 loaves:

2 packages active dry yeast 2 cups water 5 Tbsp brown sugar 1/4 cup honey 1/3 cup oil 2-1/2 tsp salt 1/4 cup raisins 1/4 cup warm water 1/2 cup powdered instant non-fat milk 2-1/2 cups unbleached all-purpose flour 3 cups whole wheat flour 1-1/2 cups rye flour cornmeal melted butter

Combine water, oil, honey, raisins, and 4 Tbsp brown sugar in a blender; liquify.

Soften the yeast in 1/4 cup warm warm with the remaining 1 Tbsp brown sugar. Sift together 1 cup all-pupose flour, 2cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at mediumspeed until smooth (2 minutes).

Gradually stir in enoug of the remaining flours to make soft dough that leaves the sides of the bowl. Turn out ontofloured surface and knead until smooth and satiny (10-12 minutes).

Place dough in lightly greased bowl and turn to grease surface. Cover and let rise uitil doubled in bulk; about 1-1/2hours.

Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkledwith cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour).


Bake loaves for about 30 to 35 minutes. Brush with melted butter and cool on wire racks when done.

Click here for the word ~Squaw~


http://www.yvwiiusdinvnohii.net/Articles2000/Soctomah991220Squaw.htm

Strawberry-Pecan Bread

http://www.sentex.ca/~mec1995/recipes/breads/strawpec.htm[11-Sep-11 02:36:06]

Strawberry-Pecan Breadby Tony van Roon

Makes 1 loaf:

2 small eggs 1 cup granulated sugar 1/2 cup oil 1-1/2 cup all-purpose flour 1 tsp ground cinnamon 1/2 tsp salt 1/2 tsp baking soda 1/2 tsp baking powder 1 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. 1-1/2 cups coarsely chopped pecans (or your favorite nuts)

Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda/powder and salt. Beat until wellblended (batter should be thick). Stir in the partically thawed, un-drained berries and the nuts.

Preheat oven to 350° F.

Pour batter into a grease 9x5x3-inch loaf pan (or similar). Bake at 350° F. for 55-65 minutes, or until tester comes outclean.

Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store inrefrigerator.


Student Beer Bread

http://www.sentex.ca/~mec1995/recipes/breads/bbread.htm[11-Sep-11 02:36:16]

Student Beer Breadby Tony van Roon

Makes 1 large Loaf:

3 cups whole wheat flour 1 cup raisins, currants (optional) 1 teaspoon baking powder 1/2 teaspoon baking soda 2 tablespoons honey, molasses or sirup12 ounces beer butter

Specially formulated for our students who just like to make something delicious quick, cheap and with the leastamount of effort and hassle. Well, here it is!

In a bowl, combine the dry ingredients and mix, then add the honey (or molasses, sirup) and then pour in the beer(room temperture is best), stirring only enough until the flour is moistened. Feel free to add a cup of raisins ifavailable. This bread can't go wrong.

Pour into a greased loaf pan (or something else like a coffee can) and bake at 300 °F. for about 50 minutes. As soon asit's removed from the oven, rub the top and the sides with butter.

That's it, sit back and enjoy a warm slice of Tony's Beer Bread!

Back to Bread RecipesCopyright © Tony van Roon

Sunday Loaf

http://www.sentex.ca/~mec1995/recipes/breads/sunday.htm[11-Sep-11 02:36:23]

Sunday LoafPosted by Tony van Roon

Servings: 18

3 cups Flour1/2 cup Sugar4 tsp Baking powder1 tsp Salt8 Tbs Butter, chilled2 Eggs1/2 cup Raspberry jam/preserves or1/2 cup Strawberry jam/preserves3/4 cup Milk2 Tbs Butter2 Tbs Sugar2 Tbs Raspberry jam or2 Tbs Strawberry jamPreheat oven to 350 °F. Grease a 9x5x3-inch loaf pan. Combine the flour, sugar, baking powder, and salt in a largemixing bowl. Stir with a fork to mix all dry ingredients well. Cut the butter into small pieces and drop into the flourmixture. Using your fingers or a pastry cutter, rub or cut the cold butter into the flour until mixture resembles coarsebread crumbs.

Beat the eggs well in a small bowl, add the jam or preserves and milk; whisk until the mixture is blended smooth. Stirthe egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.

Spoon into the loaf pan and bake for about 1 hour 15 minutes, or until a straw inserted into the center comes out clean.Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack.

Meanwhile, make the glaze by combining the butter, sugar, and jam in a pan. Stir and bring to a simmer; continuestirring until dissolved and blended. Strain and then spoon the glaze over the loaf after it has cooled on the rack.


Swedish Limpa Rye Bread

http://www.sentex.ca/~mec1995/recipes/breads/limpa.htm[11-Sep-11 02:36:32]

Swedish Limpa Rye Breadby Tony van Roon

Makes about 2 loaves:

1-1/2 cups hot water2 tablespoons honey2 tablespoons butter2 teaspoons salt (optional)1 package dry yeast1/2 cup warm water3 cups rye flour3 cups unbleached white flour

Put the hot water into a mixing bowl, then stir in the honey, butter, and salt. Cool to lukewarm. In a cup or bowl,dissolve the yeast in the ½ cup of warm water and add to the first mixture. Stir in the rye flour gradually, mixing witheach addition until all 3 cups are stirred in. Beat well. Then gradually add the white flour to make a soft dough. On alightly floured board or countertop, knead the dough for about 10 minutes. Add a bit more white flour if the dough istoo sticky.

Place in a greased bowl and turn once to coat the top, cover and let it rise in a warm spot for about 1 hour or untildoubled in bulk. Punch down, return the dough to the floured countertop and knead for another 3 minutes then devidein 2.

Shape as desired--oval, round or square--and place on greased baking sheets. Or bake in the normal baking pans if youlike, but it looks better if baked as so called free-loaves.

Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes.

Bake at 400 °F. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. Cool onwire racks.


Swedish Rye Bread

http://www.sentex.ca/~mec1995/recipes/breads/swed-rye.htm[11-Sep-11 02:36:38]

Swedish Rye Breadby Tony van Roon

Makes 2 Breads:

3 packages quick dry yeast2 tablespoons softened butter½ teaspoon salt3 cups unbleached white flour2½ cups fine milled rye flour1½ cups hot water (about 80 °F)¼ cup molasses½ cup sugar1 tablespoon grated (califorina) orange rind1 tablespoon fennel seed1 tablespoon anise seedPut the water in a bowl and add the yeast. Let rest for a minute, then stir until dissolved.

Stir in the molasses, sugar, orange rind and seeds. Add the flours and butter. Mix all ingredients together until smooth.

If the dough is sticky or too soft, add a little more flour. Knead by your own method or use a dough kneeder. Leavethe dough in the bowl and cover the bowl with plastic wrap, then let rise on a draft free spot for about 45 minutes.Shape the dough into two slightly flattened ovals and put on a greased baking sheet, dusted with cornmeal. Cover withplastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast).Make four ¼" deep diagonal cuts in the top of the loaves.

Bake in preheated oven at 375 °F for about 35 minutes. The breads will shrink a little from the sides of the pan whenthey are done, or sound hollow when you tap on top of the bread. If you prefer a crusty top brush the top a couple oftimes with water in the last 10 minutes of baking. Enjoy!

NOTE: If you don't like the taste of anise, just leave it out or replace with something you like.


Tex-Mex Cornbread

http://www.sentex.ca/~mec1995/recipes/breads/texmex.html[11-Sep-11 02:36:48]

Tex-Mex CornbreadThis is what you eat with chilli!

Ingredients:•1 cup cornmeal •1/3 cup all-purpose flour •2 tablespoons sugar •1/2 teaspoon salt•1 dash black pepper •2 teaspoons double-acting baking powder •1/2 teaspoon baking soda •2 eggs beaten•1 cup buttermilk •1/2 cup vegetable oil •8 3/4 creamed corn•1/3 cup yellow onions minced•2 tablespoons hot chili peppers minced•1 tablespoon green peppers minced•1 tablespoon pimientos minced•1/2 cup cheddar cheese, shredded

Method:•1 Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not overmix.

•2 Place mixture in a 10-inch greased baking pan. Bake in an iron skillet if you have one. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.


Whole Wheat Raisin Nut Cinnamon Bread

http://www.sentex.ca/~mec1995/recipes/breads/raisin6.html[11-Sep-11 02:37:04]

Whole Wheat Raisin Nut Cinnamon BreadThis is a good Whole Wheat recipe I made up for my Bread Machine.Add ingredients in order given... Ingredients:o 1-1/2 teaspoon Yeasto 2 cups Whole Wheat flouro 2 cups White bread flouro 1-1/2 teaspoon Salto 1-1/2 teaspoon Cinnamono 1 tablespoon Sugaro 1 tablespoon Brown sugaro 2 tablespoons Dry Milko 2 tablespoons Butter o 1-1/4 cups plus 2 tablespoons warm water

5 Minutes before the end of the second kneading (my machine has a bell at that time) add the following:

o 1/2 cup Raisinso 1/2 cup Chopped Walnuts

Recipe by Donna Holder.


100% Whole Wheat Bread

http://www.sentex.ca/~mec1995/recipes/breads/wwbread.htm[11-Sep-11 02:37:20]

100% Whole Wheat Bread, #1by Tony van Roon

Makes about 4 large loaves:

1 tablespoon honey½ cup warm water2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour2 tablespoons salt5 cups hot water½ cup honey2/3 cup oil

Dissolve the honey in warm water. Sprinkle the yeast on top. Do NOT stir! Set aside.

In a mixer bowl, combine 7 cups of the flour with the salt, water, honey, and oil. Blend in mixer on low speed untilthoroughly mixed. Add the yeast mixture.

Add the remaining 5 to 6 cups of flour, 1 cup at a time, until the dough is the consistency of cookie dough. Knead for10 minutes on low speed.

Lightly oil hands and counter top and mold dough into 4 loaves. Put into 4 large breadpans that have been greased witha solid shortening. Cover and let rise in a warm place until the dough has increased by one-third in bulk. If you'rekneading the bread by hand the dough has to be double.

Preheat oven to 350 degrees F.

When dough has increased by one-third (or double if kneaded by hand), bake for 40 to 45 minutes or until loaves testdone. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F, then lower the temperature to350 °F and continue baking for 35 to 40 minutes longer.

Remove the breads from pans when they're done and cool on wire racks.


Whole Wheat Bread II

http://www.sentex.ca/~mec1995/recipes/breads/wwbread2.htm[11-Sep-11 02:37:56]

Whole Wheat Bread, #2by Tony van Roon

Makes 2 loaves:

1½ tablespoon honey½ cup warm water2 packages dry yeast 9 cups of whole wheat flour1tablespoon salt¼ cups (no-salt) butter or oil1 cup milk *1 small egg **2 cups boiling water1/3 cup molasses

Dissolve the honey and yeast in warm water. Set aside to proof.

In a large bowl, put butter or oil, molasses, and salt. Add the boiling water and stir. Let cool to lukewarm. Add theyeast mixture, milk, egg, and 4 cups of flour. Beat with a whisk, spoon, or mixer. Add enough flour to make a soft,workable dough. Turn out onto a lightly floured surface and knead for about 10 minutes.

Place the dough in a greased bowl, turn once to cover the top, cover and place in a warm spot to rise double in bulk forabout 1 hour.

Turn out onto floured surface, punch down, and knead for a about 2 minutes. Cover with the bowl and let it rest for 10minutes. Then divide in half and form 2 loaves. Place in greased bread pans, cover with a towel, and let rise in a warmplace until almost doubled in bulk (about 45 to 60 minutes).


Then bake for about 35 minutes or until done. (cover with aluminum foil the last 10 minutes to prevent burning).Bread will sound hollow when tapped with fingers. Remove the breads from pans when they're done and cool on wireracks.

* Modified for regular milk from non-fat dry milk. I use the regular 2% kind.** This bread, and most others, can be made without egg. I find in general that adding egg(s) makes the bread toosturdy and a bit dry next day. This recipe was original posted with two large eggs and I have modified it for 1 smallegg.

Tip: With all bread baking, especially electric ovens, I put a cup with water in the back corner of the oven whichreally helps the baking process.


Weinacht Stolle (Christmas Bread)

http://www.sentex.ca/~mec1995/recipes/breads/stolle.htm[11-Sep-11 02:38:21]

Weinacht Stolle(German) - Kerst Stol(Dutch) - Christmas Bread(English)Family recipe since 1975, by Tony van Roon

Makes 1 very large, or 2 large loaves150 grams is approximately 1 cup

500 gram - all purpose white flour, sifted (about 3-1/2 cups) 25 gram - yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram - dark brown sugar (1/2 cup)150 gram - raisins (Thompson), (about 1 cup)200 gram - currants, seedless (about 1-1/2 cups) 50 gram - yellow (golden) raisins 50 gram - fruitmix (optional) (use apple, cranberry, etc. instead) 1 lemon - grated rind from 1 lemon 1 egg - large 8 gram - salt (1/4 tsp)100 gram - REAL (no-salt) butter150 ml - 2% warm milk (about 4 oz, or 1-1/2 cups)150 gram - Almond Paste (see recipe below)sliced almonds for garnish (optional)Icing sugar (for garnish)

*You can substitute the real yeast for the 'Quick rise' dry yeast. I find it much easier to work with. Proof the yeast first:1 cup water, 2 TBSP white sugar, and the 25 grams yeast (3 packages). Heat the water to about 100 °F. Dissolve thesugar into the warm water, when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it standfor about 10 minutes or so. If the yeast is foaming you can proceed with the recipe. If not, your yeast is no longer goodand needs to be replaced.

Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you onlyneed 30 grams or so. So, quick-dry-yeast is in. It also keeps in the refrigerator for about a year. If you don't havelemon-rind you can leave it out, don't worry about it.

Wash the raisins and the currants and let it soak in hot water for 10 minutes. Then drain and dry everything with teatowels or paper towels and set aside. Neither I or my family like fruitmix so we never use it. Substitute the 50 gramsfruitmix for something else of your choice, like cranberry, apple, or orange. I use chopped up apple myself because itkeeps the bread moist after baking.



Soften the butter to warm (not hot). Mix the sifted flour with the salt, brown sugar (you can use white sugar if youwish), and lemon rind in a large bowl. Starting in the middle of the flour, add the egg and yeast mixture.

Unless a real dough-kneader is used (like KitchenAid), mix the dough preferable by hand. Add more milk (or flour) asneeded. Knead until the dough feels smooth, fluffy and not too sticky.

Let the dough rise under plastic wrap on a draft-free spot for 1 hour (less with the quick-rise' dry yeast) or until at leastdouble in bulk.

Mix the dough with the currants, raisins, lemon rind, and the optional fruitmix. The dough will most likely becomesticky because of the wet raisins and currants so just add a little more flour if so. Don't make it too dry. A bit sticky isfine.

Flatten the dough to an oval shape and about 1 inch thickness. A bit thicker is okay but not thinner or the doughmixture will not rise properly.

Roll the almond paste (room temperature) to about 1 inch thickness also and put it length-wise somewhere in themiddle of the oval shape. (NOTE: it is difficult to really specify, in grams, how much almond past to use. Usewhatever amount you feel is right for your bread or about 1-inch diameter.) Moisten the edges of the oval shapeddough with a bit of water or milk. Flip one half of the oval shaped dough over the almond paste roll and press it downon the bottom half of the dough and make sure all the almond paste is completely closed in. (Optional: Brush the topvery careful with warm water and then place the shaved almonds on top.) Put it on a large cookie sheet and coveragain (loosely) with plastic wrap. Let it rise again on a draft-free spot for another 45 minutes. If you can, try to makethe almond paste yourself instead of the store bought crap. It is really easy, and I promise you will never ever buyalmond past again!

Note: Place a cup or small bowl of boiling water in the corner of the oven. It really helps a lot to make the dough risein the oven during the first 10 minutes of baking.

Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. Put one rack all the way at the top of the ovencovered with a cookie sheet or aluminum foil to prevent the top from burning. Put the second rack with the bread justbelow the middle of the oven.After the 20 minutes, temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from thetop rack, and bake for another 10 minutes. Bake with the top of the bread just below the middle of the oven (ifpossible, if not, don't worry about it). A couple of minutes before the end of the baking time brush the top with water.This recipe is for one large bread or two smaller ones.

About 10 minutes before serving, brush the top of the Weinacht Stolle with a bit of melted butter (See 'Optional'below) and give it a light dusting of icing sugar and garnish with a red flower or something.

Optional: (Instead of brushing with water and melted butter) before baking, brush the top of the bread lightly with abit of warm water and garnish with sliced almonds. Then bake as stated above.Dust very lightly with the icing sugar just before serving to give it a real Christmas look.

Almond Paste:Also an old family recipe. Or use this as a base to make Marzipain.

1 egg - large1 lemon - juice and rind from 1 lemon1 pound - blanched Almonds (500 grams)1 pound - regular, fine sugar (don't use icing sugar!) (500 grams)

Making the Almond Paste:Grind the almonds in a meat grinder (fine). Mix thoroughly with the sugar. Add the egg, the lemon rind and halve ofthe lemon juice. Mix it using your hand; it is the only way to 'feel' the consistency of almond paste. Let it rest for about



10 minutes. Then start kneading it again with your hand until it is firm. Don't make the mixture too wet with the lemonjuice, dry is good but not so dry that it crumbles and not stick together. Just add 1 spoon at a time until the paste isfirm. This will happen faster than you think, so watch it!Give the sugar another 10 minutes to absorb the fluids. Roll the Almond Paste in several layers of plastic wrap and afinal layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to preventthe almond paste from drying out). Personally, and by family tradition, I make the Almond Paste the first week ofOctober and start baking one week before Christmas so the almond paste cures for a good 80 days. However, if youforgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten thetaste. Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into thesugar/almonds. If you have almond paste leftover, use it to make Marzipain.

Back to Bread RecipesCopyright © 1975 - Traditional family recipe, by Tony van Roon

French Bread I

http://www.sentex.ca/~mec1995/recipes/breads/fr1-bred.htm[11-Sep-11 02:38:25]

French Bread Iby Tony van Roon

"Soak a brick in water overnight, then drain it and put it in the oven with the bread to create steam. This gives the loaves a firm crust."


1 envelope dry yeast 3 cups warm water (105 F to 115 F) 8 cups (about) unbleached all-purpose flour 1 Tbs salt Cornmeal 1 egg white beaten with 1 Tbs water (glaze)

Soak brick in water overnight.

Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook; stir to dissolve. Let stand5 minutes. Add remaining water, 4 cups flour and salt and beat until smooth. Beat in remaining flour 1/2 cup at a timeuntil slightly sticky dough forms. Mix until smooth and elastic, about 8 minutes. Turn dough out onto lightly flouredsurface and knead until smooth and no longer sticky, adding more flour if necessary, about 3 minutes. (Dough can alsobe mixed and kneaded by hand.) Grease large bowl and add dough, turning to coat surface. Cover with damp towel.Let rise at room temperature 8 hours.

Punch dough down and knead on lightly floured surface until smooth, about 2 minutes. Return to greased bowl, turningto coat entire surface. Cover with damp towel and let rise in warm draft-free area until doubled in volume, about 2hours.

Grease baking sheets and sprinkle with cornmeal. Punchy dough down and knead on lightly floured surface untilsmooth, about 2 minutes. Divide into 12 pieces. Pat each into 4x7-inch rectangle. Roll up jelly roll fashion, starting atone long side. Pinch seams to seal. Arrange seam side down on prepared sheets, spacing 3 inches apart. Let rise untilalmost doubled in volume, about 45 minutes.

Preheat oven to 475°F. Remove brick from water and place in oven. Make 3 diagonal slashes in loaves. Brush withegg glaze.Bake 10 minutes. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom, about35 minutes.Cool on racks before serving.


French Raisin Bread


French Raisin Bread

by Tony van Roon

Makes 2 loaves:

For the Leavening:1 package dry yeast1/2 cup lukewarm water1/2 teaspoon honey

For the Bread:1-1/2 cups tepid water3 tablespoons honey1-1/2 tablespoons salt6 cups whole wheat flour1 cup raisins (softened in water and drained)

Dissolve the yeast in 1/2 cup of warm water. Add 1/2 teaspoon of honey and stir. Cover and set aside until it foamsand doubles in volume.

In a large mixing bowl, pour in 1-1/2 cups of tepid water, then add the honey and salt. Add the foaming yeast mixture,and beat in 2 cups of the flour, mixing well after each addition. Cover mixture and let stand for a few minutes.

Add more flour until a stiff dough is formed. Turn out onto a lightly floured board, using only enough additional flourto knead into the dough if it becomes too sticky. Knead well, about 8 to 10 minutes, until the dough is smooth andelastic. Shape the dough into a ball and place in a warm, greased bowl. Cover with a piece of butter wax paper. Setaside in a warm place until the dough doubles in bulk (about 1-1/2 hours).

Turn dough out onto a lightly floured board and divide it in half; then knead each piece well until all the air bubbleshave been worked out. Before shaping the loaves, add 1/2 cup of the drained raisins to each of the balls, kneadingthem right into the dough.

Now shape into 2 long loaves, tapering at the ends. Place each leaf on a greased baking pan sprinkled lightly withcornmeal. Cover lightly with a towel and set aside in a warm place, free from drafts, until doubled in bulk (about 1hour).


Before putting the loaves in the oven, slash each one diagonally 1/4 inch deep about 2 inches apart. Brush the tops ofthe breads with a little saltwater before baking and then once or twice more during baking to give them a crisp, goldenbrown crust. Bake for about 40 to 45 minutes for crusty loaves. When done, cool on wire racks.


Famous Durgin Park Corn Bread


Famous Durgin Park Corn Bread6 servings:

1/2 cup Sugar 2 Eggs 1/2 tsp Salt1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F.

Mix sugar with beaten eggs. Sift the flour, salt, baking powder and cornmeal together. Add melted butter and milk. Beat-up very quickly and bake in a large buttered pan in a very hot, 450 °F. oven.


Fiddle's Banana Bread

http://www.sentex.ca/~mec1995/recipes/breads/fiddles.htm[11-Sep-11 02:40:40]

Fiddle's Banana Breadby Tony van Roon

"This 1986 recipe was provided by Fiddle's Restaurant in South Miami, Florida"

Makes 1 loaf

3 large ripe bananas 2 cup self-rising flour 1 cup sugar 1/2 cup oil 2 eggs, lightly beaten 1/2 cup walnuts (optional)

Mash the bananas with a fork. Stir the flour and sugar together and mix with the bananas, oil, and eggs. Fold in thenuts, if desired. Pour into a greased and floured loaf pan. Bake for 1 hour at 325°F, until golden brown. Serve coldwith cream cheese.


Gatah, Armenian Sweet Rolls

http://www.sentex.ca/~mec1995/recipes/breads/gatah.html[11-Sep-11 02:40:49]

Gatah, Armenian Sweet Rolls

Ingredients:

BREAD: 3/4 cup sugar 4 eggs 2 packets dry yeast 7 cups flour 1/2 teaspoon salt 1/2 cup butter [melted] 1 large canned milk-warm 1/2 cup warm water 1/2 cup sesame seeds 1/2 cup butter [melted to brush on tops of pinwheels]. FILLING: 1-1/2 cup flour 1-1/2 cup finely chopped walnuts 1-1/2 cups finely chopped raisins 1 tablespoon cinnamon/or as needed to taste 1 Tbl. Orange zest 1/2 cup butter [melted] 1 cup granulated sugar 1/4 cup brown sugar

Method for Bread:1) Dissolve yeast in 1/2 cup warm water. 2) In a large bowl, mix together eggs and 3/4 cup sugar.

3) Add warmed milk, yeast and butter.

4) To this mixture add flour and knead the dough. If dough is sticky, lubricate hands with a little butter or oil. When dough is smooth, divide evenly into six balls. Let the dough rise covered for about 30 minutes. Roll out each ball fairly thin and brush with melted butter. Fold dough from top to center, then from the bottom to center. Brush with butter again, and then fold again, top to center and bottom to center. Place aside and repeat with all six balls. Now taking the first strip, roll out until it is just under the size of a cookie sheet. Now spread the filling over the rectangular piece of dough and evenly spread the filling.

5) Roll up the filling covered dough from the bottom like a jelly roll. With a sharp knife, cut the roll into 1-1/2 inch rounds. Press down on rounds and flatten to about 3/4 inch, then place on a cookie sheet. Cover and let rise for about 90 minutes. Brush the tops with melted butter and sprinkle with sesame seeds. Bake in a 325 degree oven for 20 - 25 minutes or until just golden brown. Method for the Filling: 1) In a large skillet, melt the butter and then add the flour. While stirring continually allow it to brown just slightly. Take off heat and let cool for about 5 minutes. Add sugars, walnuts, cinnamon, orange zest and raisins. Mix in well. Let cool before using.


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