Bread Machine Recipes

Bread Machine Recipes
by 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 Back to Recipes Page Copyright © 1995, by Tony van Roon Last updated: June 7, 2010

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

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

Bread Recipes for the Breadmachine

Bread Recipe of the Month!

Sept. 1996 - Potato Bread 1 lb. Loaf 1/2 cup 1/3 cup 1 tbs. 2-3/4 cups 1/3 cup 2 tsp. 1 tsp. 1/8 tsp. 1-3/4 tsp. 1-1/2 lb. Loaf 3/4 cup 1/2 cup 2 tbs. 3 cups 1/2 cup 1 tbs. 1-1/2 tsp. 1/4 tsp. 2 tsp.

Milk Water Vegetable Oil Bread Flour Instant Potato Flakes Sugar Salt Ground White Pepper (opt.) Active Dry Yeast 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 and rolls. A time saving technique for recipes that cannot be delayed ..... the night before, measure all the dry ingredients (except the yeast) and pour it into a covered bowl. Then next morning, pour the water and oil into the 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 medium size loaf, about 1-1/2 lbs. Grape Juice Butter Sugar Salt Whole Wheat Flour Bread Flour Yeast Note: Use basic setting. Variation on Grape-Raison Bread: 1 cup 1-1/2 tbs. 2-1/2 tbs. 3/4 tsp. 3/4 cup 2-1/4 cups 2-1/4 (one pkg) or 1-1/2 tsp. bread machine yeast

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

Bread Recipes for the Breadmachine

This is a great bread if you grow your own grapes as this variation uses grape pulp as well as the juice. It makes a dense, moist and flavorful loaf. Grape Juice Grape Pulp Egg Butter Baking Soda Sugar Salt Bread Flour Yeast 1/2 cup 1/2 cup 1 1-1/2 tbs. 1/3 tsp. 2 tbs. 1/2 tsp. 2-1/2 cups 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 of flour in this recipe. Experiment the first time and note any adjustments. July 1996 - Squaw Bread Small 2/3 cup 1-1/3 tbs. 1 tbs. 1 tbs. 1/2 to 2/3 tsp. 1/2 cup 1/2 cup 1 cup 1-1/2 tsp. Small 2 cups Medium 1-1/8 cups 2 tbs. 1-1/2 tbs. 1-1/2 tbs. 2/3 to 1 tsp. 3/4 cup 3/4 cup 1-1/2 cups 2 tsp. Medium 3 cups Large 1-1/3 cups 2-2/3 tbs. 2 tbs. 2 tbs. 1 to 1-1/2 tsp. 1 cup 1 cup 2 cups 2-1/2 tsp. Large 4 cups

Water Vegetable Oil Brown/Maple Sugar Raisins Salt Rye Flour Whole Wheat Flour Bread Flour Yeast Flour Equivalents: Cycle: white, sweet. Timer Setting: light to medium,

June 1996 - APPLE PIE BREAD Our Thanks to James Patelli for sending in this month's recipe. 1 lb. Loaf 5/8 cup 2 tbs. 1-1/2 tbs. 1/2 tsp. 1 tsp. 1-1/2 lb. Loaf 1-1/8 cup 3 tbs. 2-1/2 tbs. 3/4 tsp. 1-1/2 tsp.

Milk Vegetable Oil Sugar Cinnamon Salt

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

Bread Recipes for the Breadmachine Bread Flour Yeast Apple (peeled & diced) 2 cups 1 tsp. Large 1-1/3 cups 2 tbs. 1-1/2 cups 1-1/2 cups 1-1/2 tsp. Apples add moisture to the dough.htm[11-Sep-11 02:19:34] .ca/~mec1995/recipes/bm-bread/broden. 3 cups 1-1/2 tsp. Cool. If any is left over and gets cold.Apple Oatmeal Bread Try this hearty bread toasted for breakfast. Select Basic Wheat cycle. 1/3 tsp. 1 tbs. 1/3 tsp. 1/4 tsp. May 1996 . 1 cup 1 cup 1 tsp. 2/3 tsp. April 1996 . Light setting (or the equivalent setting for your machine). At beep or after kneading add: Diced Dried Apples Small 1/4 cup Medium 1/3 cup Large 1/2 cup http://www. 1-1/2 tbs. or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. 1/2 tsp. 1 large Note: Add the apples at the beginning of the 2nd kneading cycle.sentex. Medium 1 cup 1-1/2 tbs. Raisin Bread Cycle. 1/2 tsp. slice and toast for a real treat in the morning. This bread tastes best when served warm. 2 cups 2 cups 2 tsp. 2 tbs.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. Applesauce Vegetable Oil Honey Salt Cinnamon Oats Bread Flour Yeast Small 2/3 cup 1 tbs. 1 cup plus 2 tablespoons water 1 tablespoon honey 2-1/2 cups bread flour l/2 cup whole wheat flour 3 tablespoons powdered milk 1-1/2 teaspoons salt 1/4 teaspoon baking soda 1 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. try toasting it. Push Start. so a little flour may have to be added to adjust the consistency. 1/2 med. Select: Sweet or Basic Medium cycle.

If too dry. loaf) This recipe was sent to us by. Feb. 1996 .ca/~mec1995/recipes/bm-bread/broden..Mixed Fruit Bread (Makes 1-1/2 lb. and milk at 75-85 °F. loaf) Do not use timer with this recipe. 1 cup milk 1 large egg 3 tablespoons honey 2 tablespoons sweet butter 1 cup rolled oats 2-3/4 cups bread flour 1-1/2 teaspoons salt 1-1/2 teaspoons active dry yeast or(1 package yeast) Note#1: Select LIGHT CRUST:. Back to the Kitchen http://www. add 1 or 2 tablespoons water. 1-1/8 cups buttermilk or 4 tablespoons buttermilk powder plus 1-1/8 cups wate 1 teaspoon salt 2 tablespoons sugar 3/4 cups grated extra sharp chedder cheese 3 cups bread flour 1 package yeast. James wrote: This is one of my favorite. If too wet.LIGHT BAKE Note#2: all ingredients at room temp. so it keeps well. but more important a great taste.Honey and Oats Bread (Makes 1-1/2 lb. loaf) This is a delicious and moist bread.htm[11-Sep-11 02:19:34] . so 10 to 15 minutes after adding the fruit.Buttermilk Cheese Bread (Makes 1-1/2 lb. 1996 . add additional flour. or 1-1/2 teaspoons bread machine yeast Note #1: Place all ingredients in bread machine in order listed above. with a great aroma. check mixture. Note #2: Moisture in dried fruit varies. softened 3-1/2 cups bread flour 3 tablespoons sugar 2 tablespoons dry milk 2 teaspoons salt 2 packages active dry yeast or 2-1/2 tsp bread machine yeast 1-1/4 cups mixed dried fruit 1/2 cup chopped nuts Note #1: Add the fruit and nuts 15 minutes after you press the START button. James Patelli (jpatelli@digital. The acid in the buttermilk also retards the growth of mold. Jan. 1-1/3 cups water 2 tablespoons butter or margarine.Bread Recipes for the Breadmachine March 1996 .net).sentex.

For a refreshing hint of citrus. For best results. Add ingredients to the bread machine pan in the order suggested by the manufacturer. I use ONLY the undyed California (Salustiana) oranges! As you can see on the picture at the left. Same for the 1 pound variety although I don't have a picture. In regards to the orange. Bing van Kampen. All in all a lot of work to re-figure out this recipe. Thanks Bing for all your work! Back to Bread Machine Recipes Modidified on September 20. Recommended cycle: Basic/white bread cycle. use the California type oranges. cool on wire-rack. Flour was increase to 2-2/3 cup in the 1 pound loaf recipe because the dough was to thin. 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 cups 1 Tablespoon butter or margarine 2 Tablespoons 3/4 teaspoon salt 1 teaspoon 1 large egg(s) 1 2-3/4 cups All Purpose flour 3-1/2 cups 2 Tablespoon sugar 2 Tablespoons 1/2 Tablespoon Honey 1 Tablespoon 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 teaspoons 2 teaspoons grated orange rind 1 Tablespoon Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. The honey was added and sugar increased a bit because the bread was missing 'sweetness'. This recipe was overhauled and revamped on 9-20-2003.sentex. medium/normal crust color setting. 2003 http://www.ca/~mec1995/recipes/bm-bread/bm-egg. the 1-1/2 pound version turned out quite well.Basic Egg Bread Basic Egg Bread by Tony van Roon This bread makes delicious breakfast toast. add 1 tablespoon of finely shredded lemon or orange peel with the flour.htm[11-Sep-11 02:19:40] . The recipe for the 1-1/2 pound loaf had even more problems and I'm not going into details but everything got modified. they are natural orange and don't contain dye (Californian Salustiana variety is perfect). What the heck was I thinking???? The grated orange rind was added to give the bread a punch with a faint taste of orange. Remove bread from pan. The milk was preheated a bit to make the dough rise better and bigger. I owe it all to my sister-in-law.

If you like. Remove bread from pan.Basic Rye Bread Basic Rye Bread by Tony van Roon A hint of cocoa powder accents the flavor contributed by the rye flour. add 1 tablespoon gluten to either size recipe. whole grain.5 pound recipes. Adding Gluten: Some bread machines have a whole wheat or whole grain cycle. (If basic/white bread setting is used. try adding gluten to whole wheat. light or medium/normal crust color setting.ca/~mec1995/recipes/bm-bread/bm-rye. and structure. Recommended cycle: Whole wheat/whole grain or basic/white bread cycle. substitute dill or fennel seed for the carway seed. texture.sentex. and rye bread recipes to improve loaf height. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 cup plus 2 tablespoons 1 tablespoon light molasses 2 tablespoons 1 tablespoon butter or margarine 1 tablespoons 3/4 teaspoon salt 1 teaspoon 1 2/3 cups bread flour 2 1/2 cups 2/3 cup medium rye flour 1 cup 1 tablepoon packed brown sugar 2 tablespoons 2 teaspoons dutch cocoa powder 1 tablespoon 1/2 teaspoon whole carway seeds 3/4 teaspoon 1 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. Back to Bread-Machine Recipes http://www. cool on wire-rack.htm[11-Sep-11 02:19:46] . See adding gluten tip below. Use 1 tablespoon gluten for both the 1-pound and 1. The time-bake feature can be used. which comes in handy when making whole grain breads. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Gluten is available in the health food store or if lucky in your local supermarket. If your machine lacks this cycle.

Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. make a loaf using the basic/white bread cycle to better determine the amount of liquid and flour needed for the right dough consistency. 1 teaspoon at a time. then let it come to room temperature before using it. (Yogurts vary in moisture content.sentex. add additional bread flour. if should form a soft.) Recommended cycle: Basic/white bread cycle. If dough is too stiff or dry. until dough is of the right consistency. add additional liquid. measure the starter while it's chilled.see Adjusting Dough Consistency tip below. Adjust dough consistency -.Basic Sourdough Bread Basic Sourdough Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------3/4 cup Sourdough Starter 1 1/4 cup 1/4 cup water 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 2 cups bread flour 3 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 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 bread machine pan in the order suggested by the manufacturer. If dough is too dry of stiff or too soft or slack. -To assure accuracy. Back to Bread Machine Recipes http://www. if necessary add enough water to get the desired consistency before measuring. medium/normal color setting. Time-bake feature can be used. Sourdough Bread Baking Tips: -The sourdough starter should be the consistency of thin pancake batter. If dough is too soft of sticky. 1 teaspoon at a time. -Before trying the timed baked feature.htm[11-Sep-11 02:19:50] . smooth ball around the blade.ca/~mec1995/recipes/bm-bread/bm-sbred. adding the yogurt with the milk. It will start to rise.

htm[11-Sep-11 02:19:57] . Back to Bread-Machine Recipes http://www. smooth ball around the blade. medium/normal color setting. add additional liquid.see Adjusting Dough Consistency tip below. Adjust dough consistency -.San Francisco style Add ingredients to the bread machine pan in the order suggested by the manufacturer. until dough is of the right consistency.ca/~mec1995/recipes/bm-bread/bm-sdb. If dough is too soft of sticky. 1 teaspoon at a time. add additional bread flour.sentex. if should form a soft.Bread Machine Sourdough Bread Bread Machine Sourdough Bread by Tony van Roon Makes 1 (1-pound) loaf ---------------------------------3/4 cup plus 3 tablespoons warm water 1 tablespoon vegetable or olive oil (plain or flavored) 1 teaspoon salt 2 1/2 cup bread flour 1 combo packet Fleishmann's yeast with ready-to-use Sourdough Starter -.) Recommended cycle: Basic/white or French bread cycle. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. If dough is too stiff or dry. adding sourdough starter with the yeast.

When cycle is complete.Basic Pizza Dough Basic Pizza Dough for the Bread Machine Add your personal favorite toppings. Back to Bread-Machine Recipes http://www. 1 pound recipe Ingredients 1 1/2 pound recipe ---------------------------------------------------------------------2/3 cup Warm Water 1 cup 4 teaspoons Olive/Vegetable oil 2 tablespoons 1/2 teaspoon Salt 3/4 teaspoon 2 cups Bread Flour 3 cups 1 1/2 teaspoons Bread Machine Yeast 2 teaspoons 1 tablespoon Cornmeal 1 tablespoon ---------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. red onion. If necessary. Roll or press to fit into prepared pan(s). Recommended cycle: Dough/manual cycle. knead in additional flour to make dough easy to handle. and mozzarella and cheddar cheese mix.ca/~mec1995/recipes/bm-bread/bm-bpizz. Here is my favorite combo: red or yellow pepper.sentex. Bake at 425°F for 20 to 25 minutes or until done. Add ingredients to the bread machine pan in the order suggested by the manufacturer.htm[11-Sep-11 02:20:04] .(see Adjusting Dough Consistency tip below). mushroom. sprinkle lightly with cornmeal. Add pineapple to make it 'Hawaiian'. remove dough to lightly floured surface. Baking time will vary with the pizza-size and selected toppings. Adjust dough consistency -. tomato. Lightly oil the pizza pan(s).

let rise in warm.Basic Bread Machine Add water. Pinch ends firmly to seal and to secure to large braid. Divide dough into two pieces. Select Sweet Bread cycle.htm[11-Sep-11 02:20:13] . Place smaller braid on top of larger braid. roll into 14" ropes. sugar. Lightly beat egg yolk and one tablespoon of water. egg. cover loosely with foil to prevent excess browning. one about 2/3 of the dough. lay it down.) Remove from sheet and cool on wire rack. Divide remaining piece into 3 equal pieces. Place ropes on greased baking sheet.ca/~mec1995/recipes/bm-bread/bm-chall. Place ropes on greased baking sheet. remove dough to a lightly floured surface. draft-free place until almost doubled in size. Pinch ends to seal. 15-20 minutes. Repeat to end. one about 2/3 of the dough.sentex. Pinch ends to seal. Divide the larger piece into 3 equal pieces. braid. If necessary. When cycle is complete. Remove to rack and cool when done. lay it down. 15-20 minutes. Select dough/manual cycle. Sprinkle with poppy seeds or sesame seeds if desired. draft-free place until almost doubled in size. Braid by bringing left rope under center rope. roll into 12" ropes. margarine. Lightly beat egg http://www. Select dough/manual cycle. Pinch ends firmly to seal and to secure to large braid. Repeat to end. Braid by bringing left rope under center rope. When cycle is complete. Divide remaining piece into 3 equal pieces. Bring right rope under new center rope.tastes like cake by Dick Hanson Ingredients -. After bread has baked at 375 °F oven for 15 minutes. If necessary. braid. roll into 14" ropes. roll into 12" ropes. Divide the larger piece into 3 equal pieces. knead in enough flour to make bread easy to handle.Challah for the Breadmachine Challah -. Place smaller braid on top of larger braid. lay it down. Cover with damp towel.Basic Bread Machine 3/4 cup warm water 1 large egg 3 tablespoons margarine. the other about 1/3 of the dough. flour. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). Cover with damp towel. lay it down. Braiden Oven Baked (Shown above) Pre-heat oven to 375 °F. let rise in warm. (Total baking time approximately 25-30 minutes. salt and yeast to bread machine in order recommended by manufacturer. remove dough to a lightly floured surface. knead in enough flour to make bread easy to handle. Bring right rope under new center rope. cut up 3 cups bread flour 4 tablespoons sugar 1 1/4 teaspoon salt 2 teaspoons active dry yeast Coating 1 large egg yolk 1 tablespoon water poppyseeds (Optional) Directions -. brush over braids. the other about 1/3 of the dough. Divide dough into two pieces.

ca/~mec1995/recipes/bm-bread/bm-chall. Bake an additional 10-15 minutes (sounds hollow when tapped on bottom braid). brush over braids. Remove from sheet and cool on wire rack. Sprinkle with poppy seeds or sesame seeds if desired.sentex.Challah for the Breadmachine yolk and one tablespoon of water. cover loosely with foil to prevent excess browning. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:20:13] . After bread has baked at 375 °F oven for 15 minutes. Total baking time approximately 25-30 minutes.

Remove bread from pan.htm[11-Sep-11 02:20:23] . Adjust dough consistency -. cool on wire-rack. fruity flavor to this tender nut loaf. sodium 223mg. Toasting almonds (or other nuts) brings out the full flavor and helps keep them crisp in breads. dietary fiber 2g. Back to Bread-Machine Recipes http://www.(see Adjusting Dough Consistency tip below). Bake the almonds at 350° F for 6 to 12 minutes or until golden brown. add additional bread flour. 1 teaspoon at a time. cholesterol 22mg. add additional liquid. protein 7g. If dough is too stiff or dry. total fat 4g. total carbohydrate 32g. toasted 1/3 cup 2 cups Bread flour 3 cups 1-1/2 teaspoons Bread machine yeast 2 teaspoons ------------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Nutritional information per serving (1/12 of 1 1/2-lb.sentex. 1 pound loaf Ingredients 1-1/2 pound loaf ------------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 3/4 cup Milk (or soy milk) 1 cup plus 2 tablespoons 1 tablespoon Butter or margarine 1-1/2 tablespoon 1 Large egg 1 1 tablespoon Sugar 4 teaspoons 1/3 cup Dried red cherries 1/2 cup 1/4 cup Slivered Almonds. light or medium/normal crust color setting. saturated fat 1g. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. 1 teaspoon at a time. Cool before adding to your bread machine! Recommended cycle: Basic/white bread cycle. Spread the chopped nuts in a shallow baking pan large enough to accommodate a single layer. Add ingredients to the bread machine pan in the order suggested by the manufacturer. recipe): calories 194. If dough is too soft of sticky.Cherry Almond Bread Cherry Almond Bread by Tony van Roon Dried cherries or canned cranberries are wonderfully tart. if should form a soft.ca/~mec1995/recipes/bm-bread/bm-chery. smooth ball around the blade. until dough is of the right consistency. Stir a couple of times and check often or they will burn.

warm butter or margarine. (Each one pound loaf makes 8 servings.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon A cinnamon raisin bread with a little whole wheat flour and honey to make a wonderfully moist and delicious bread. 47g carbohydrate. cut-up egg. 2g dietary fiber.Sun-Maid Growers of California . Remove baked bread from pan and cool on wire rack. 1 POUND LOAF 2/3 cup 2 tablespoons 1 2 tablespoons 2 cups 1/2 cup 1 tablespoon 1 tablespoon 1 teaspoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 7g protein. large (scant 1/4 cup) honey bread flour whole wheat flour packed light brown sugar powdered dry milk salt cinnamon Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 3 tablespoons 1 3 tablespoons 2 3/4 cups 3/4 cup 2 tablespoons 2 tablespoons 1 1/2 teaspoons 1 teaspoon 2 teaspoons 1 cup M easure carefully. 340mg sodium.htm[11-Sep-11 02:20:31] . Use Light or Medium crust color. as the bread will become tough.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 2mg iron. adding ingredients to bread machine pan in the order recommended by the manufacturer. 4g fat.sentex.) Sun-Maid Growers of California HTML Copyright © 1996 . Select Sweet or Basic/White cycle. This is supposed to be a soft and sticky dough.ca/~mec1995/recipes/bm-bread/cinnamon. PER SERVING: 250 calories. Do not add flour.

remove dough from machine to a lightly floured surface. Taper ends by gently rolling back and forth. Bake 5 tp 10 minutes more or until done--bread should sound hollow when tapped. (For even browning when baking two loaves. Ofcourse. stew.htm[11-Sep-11 02:20:38] . Brush again with remaining egg white mixture. on a greased baking or cookie sheet sprinkled with cornmeal.sentex. or pasta. Lightly beat egg white and 1 tablespoon water. Select dough/manual cycle. [For 1½ pound recipe. and yeast to bread machine pan in the order suggested by manufacturer. Cover and let rise in warm. salt. Remove the bread(s) from the sheet(s). seam side down. brush some of the egg-white mixture over top of each loaf. This will give it the traditional 'shine' on the Classic French Bread(s). chewy bread to serve with soup. Enjoy! 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water 1 1/4 cup 1 tablespoon butter or margarine 1 tablespoons 1/2 teaspoon salt 3/4 teaspoon 2 1/4 cups bread flour 3 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons Cornmeal Vegetable oil 1 white from large egg 1 1 tablespoon water 1 tablespoon ---------------------------------------------------------------------------- Add ¾ cup [1¼ cups] water.] Beginning at long end. knead in enough flur to make dough easy to handle. Cycle: Use the dough/manual cycle. If necessary. When cycle is complete. With a sharp knife. make 3 or 4 diagonal cuts about ¼ inch deep accross the top of each loaf. draft-free place until almost doubled in size. Roll dough into a 15x10 inch rectangle. Place each loaf. devide dough in half and roll each half into a 10x8 inch rectangle. To give it an Italian flair. roll up tightly as you do for a yelly roll. Lightly brush each loaf with the vegetable oil. add 2 tablespoons grated Parmesan cheese and ½ teaspoon garlic powder with the flour.Classic French Bread by Tony van Roon Classic French Bread Choose this crusty. Bake at 375°F for 20 minutes.ca/~mec1995/recipes/bm-bread/bm-frenc. cool on wire rack. Pinch the seams and ends to seal. about 10 to 15 minutes. bread flour. switch positions of sheets halfway through baking). this is optional. Bread-Machine Recipes http://www.

if should form a soft. it can be found in health food stores and maybe your local supermarket.htm[11-Sep-11 02:21:31] . Adjust dough consistency -. smooth ball around the blade. a protein product from flour.sentex. until dough is of the right consistency. 1 teaspoon at a time. 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------1 cup Water (warm) 1 1/2 cup 1 teaspoon Salt 1 1/2 teaspoon 3 tablespoons Nonfat dry milk 1/4 cup 2 tablespoons Sugar 3 tablespoons 1/4 teaspoon Baking soda 1/4 teaspoon 2 1/4 cups Bread flour 3 1/2 cups 1 tablespoon Gluten (optional) 1 tablespoon 1 3/4 teaspoons Bread machine yeast 2 1/4 teaspoons ---------------------------------------------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. cool on wire-rack. Bread-Machine Recipes http://www. add additional bread flour. improves loaf height. 1 teaspoon at a time. medium/normal crust color setting. If dough is too stiff or dry. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Using Gluten: Gluten. If dough is too soft of sticky.English Muffin Bread by Tony van Roon English Muffin Bread Optional: Add 1/3 cup toasted chopped pecans and 3/4 teaspoon Ground Cinnamon along with the flour to make Cinnamon-Pecan Muffin Bread. add additional liquid.(see Adjusting Dough Consistency tip below).ca/~mec1995/recipes/bm-bread/bm-muffi. Recommended cycle: Basic/white bread cycle. Remove bread from pan. texture and structure.

add additional liquid. medium/normal crust color setting. 1 teaspoon at a time.Favorite White Bread Favorite White Bread by Tony van Roon Makes 1 loaf Do 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 cup 1 tablespoon butter or margarine 1 1/2 tablespoons 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 4 teaspoons sugar 2 tablespoons 1 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. cool on wire-rack. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. until dough is of the right consistency. smooth ball around the blade.(see Adjusting Dough Consistency tip below). 1 teaspoon at a time. Herb used is 'Spice Islands Italian Herb Seasoning' Recommended cycle: Basic/white bread cycle. Add ingredients to the bread machine pan in the order suggested by the manufacturer.sentex. if should form a soft. If dough is too stiff or dry. Bread-Machine Recipes http://www. If dough is too soft of sticky. Remove bread from pan. add additional bread flour.ca/~mec1995/recipes/bm-bread/bm-white.htm[11-Sep-11 02:21:39] . Adjust dough consistency -.

chopped* salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins or Currants 1 1/2 POUND LOAF 1 cup 3 tablespoons 2 1/4 cups 3/4 cup 1 tablespoon 1 1/2 teaspoons 1 1/2 teaspoons 2 teaspoons 3/4 cup M easure carefully.ValleyNet CommunicationsE-Mail to: Sun-Maid Information Go to Top of page — Bread-Machine Recipes http://www. 2mg iron.HTML Copyright © 1996 . Place on 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. 2g dietary fiber. PER SERVING: 195 calories. * 1/2 teaspoon dried rosemary leaves may be substituted for 1 teaspoon fresh rosemary leaves in the 1 pound loaf. Heat oven to 400 °F. Bake for 18 to 25 minutes or until lightly browned. Using the handle of a wooden spoon or your fingertips. Lightly grease a large cookie sheet.ca/~mec1995/recipes/bm-bread/focaccia. 35g carbohydrate. make indentations in top of dough. 295mg sodium.sentex. Flatten dough with hands or rolling pin into a 12-inch circle for 1 pound loaf on lightly floured surface. Select Dough/Manual cycle. warm extra-virgin olive oil bread flour whole wheat flour sugar fresh rosemary leaves.Sun-Maid Growers of California .htm[11-Sep-11 02:21:46] . adding ingredients to bread machine pan in the order recommended by the manufacturer. Add raisins or currants at the raisin/nut cycle or 5 minutes before last kneading cycle ends. 3/4 teaspoon dried rosemary leaves may be substituted for 1 1/2 teaspoons fresh rosemary leaves in the 1 1/2 pound loaf. 1 POUND LOAF 3/4 cup 2 tablespoons 1 3/4 cups 1/2 cup 2 teaspoons 1 teaspoon 1 teaspoon 1 1/2 teaspoons 1/2 cup INGREDIENTS water. 5g protein. (Each one pound loaf makes 8 servings. Cut into wedges. 4g fat.) Sun-Maid Growers of California . California Fresh rosemary and currants combine to create a delicious and unusual focaccia bread to serve at your next meal.Rosemary Currant Focaccia Bread Rosemary Currant Focaccia Bread by Sun-Maid.

Gluten-free bread.html[11-Sep-11 02:21:58] . 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.sentex. Return to Bread Machine Recipes http://www.ca/~mec1995/recipes/bm-bread/glufree1. 1 Gluten-free bread. 1 Bread Machine recipe Ingredients: • 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.

• This bread is wonderful! Many of my non-celiac guests request this over homemade whole wheat bread.Gluten-Free Mock Rye Bread Gluten-Free Mock Rye Bread Bread 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 3 1 2 1 1 eggs tablespoons oil tablespoon fruit sweet tablespoons molasses 1/2 cups + 2 tablespoons water teaspoon vinegar Method: • Follow directions for your particular bread machine. It freezes well. • 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.ca/~mec1995/recipes/bm-bread/glufree2. Return to Bread Machine Recipes http://www.sentex. Use single rise setting. I take individual slices of bread out the the freezer and then microwave about 30 seconds per slice.html[11-Sep-11 02:22:03] .

Remove from the oven and immediately invert pie plate(s) on a sheet of wax paper. Sprinkle cinnamon over the dough. Bake in 350° F.Cinnamon Rolls Opa's Cinnamon Rolls for the Bread Machine by Tony van Roon Opa's Cinnamon Rolls for the Breadmachine ================================================================================ Preheat oven to 350° F. Spread the rest of the melted butter onto the dough. Cool. oven till golden brown on top. Remove and roll out onto a floured surface in a rectangle shape. Freezes very well. Sprinkle brown sugar in each pie plate and over the dough. Melt 1/2 cup of butter and pour enough of the melted butter into two pie plates to cover the bottom. Cut into 1 inch slices and place in pie plates. Back to the Kitchen http://www. Serve warm with butter. Cover and let rise for about 2 hours. tsp=teaspoon Tbsp=tablespoon 1-1/4 cup water 3 cups flour 2 Tbsp dry milk 3 Tbsp sugar 3 Tbsp butter 1 tsp salt 2 tsp dry yeast Combine ingredients in bread machine and put through the entire dough cycle.ca/~mec1995/recipes/bm-bread/rolls-2.htm[11-Sep-11 02:22:08] .sentex. Roll up the dough length wise to make a long rope.

ca/~mec1995/recipes/bm-bread/bm-herb. add additional bread flour. If dough is too stiff or dry.sentex. Remove bread from pan. Adjust dough consistency -. If dough is too soft of sticky. Herb used is 'Spice Islands Italian Herb Seasoning'. until dough is of the right consistency. cool on wire-rack. smooth ball around the blade.Italian Herb Bread Italian Herb Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup water (70 to 80 °F) 1-1/3 cup 1 tablespoon butter or margarine 1 1/2 tablespoon 3/4 teaspoon salt 1 teaspoon 4 teaspoons Nonfat dry milk 2 tablespoons 2 cups bread flour 3 cups 1 teaspoon Spice Islands (herb) 1 1/2 teaspoons 4 teaspoons sugar 2 tablespoons 1 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.(see Adjusting Dough Consistency tip below). 1 teaspoon at a time. if should form a soft. Add ingredients to the bread machine pan in the order suggested by the manufacturer. Recommended cycle: Basic/white bread cycle. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing.htm[11-Sep-11 02:22:12] . add additional liquid. Back to Bread-Machine Recipes http://www. 1 teaspoon at a time. medium/normal crust color setting.

htm[11-Sep-11 02:22:22] . Dough can be prepared in 1 1/2 and 2 pound machines.sentex. When cycle is complete. Back to Bread-Machine Recipes http://www. Lightly oil the pizza pan(s). knead in additional flour to make dough easy to handle. ----------------------------------------1 cup Warm water 3/4 teaspoon Salt 2 tablespoons Olive or vegetable oil 3 cups Bread or all-purpose flour 2 teaspoons Bread machine yeast Cornmeal ---------------------------------------- Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water. Roll or press to fit into prepared pan(s). sprinkle lightly with cornmeal.ca/~mec1995/recipes/bm-bread/bm-mpizz. Adjust dough consistency -. remove dough to lightly floured surface. If necessary.(see Adjusting Dough Consistency tip below). Bake at 400°F for 20 to 30 minutes or until done. Recommended cycle: Dough/manual cycle. Baking time will vary with the pizza-size and selected toppings.Master Pizza Dough by Tony van Roon Master Pizza Dough Makes 1 thick-crust or 2 thin-crust pizzas. Add ingredients to the bread machine pan in the order suggested by the manufacturer.

warm vegetable oil honey bread flour whole wheat flour quick oatmeal. 2mg iron.sentex. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. dense lower-rising loaf of bread. replace 1 or 2 tablespoons of the bread flour with gluten (available in specialty supermarkets). 41g carbohydrate. M easure carefully.Multigrain Raisin Bread Multigrain Raisin Bread by Sun-Maid. adding ingredients to bread machine pan in the order recommended by the manufacturer. Remove baked bread from pan and cool on wire rack. 230mg sodium. toasted cornmeal wheat germ. 3g fat.Sun-Maid Growers of California E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www.HTML Copyright © 1996 . 2g dietary fiber. toasted powdered dry milk salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup plus 2 tablespoons 2 tablespoons 3 tablespoons 2 cups 3/4 cup 1/3 cup 2 tablespoons 2 tablespoons 2 tablespoons 1 1/4 teaspoons 2 1/4 teaspoons 1 cup Use Light or Medium crust color. Select Sweet or Basic/White cycle. lighter bread.) Sun-Maid Growers of California -. If you prefer a higher-volume. (Each one pound loaf makes 8 servings. Note: This is a heavy. dense bread that's perfect with a homemade soup or sliced and made into open-faced sandwiches 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 1/2 cups 1/2 cup 1/4 cup 1 tablespoon 1 tablespoon 1 tablespoon 3/4 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water. California This is a low-rising. 6g protein. PER SERVING: 205 calories.ca/~mec1995/recipes/bm-bread/multi.htm[11-Sep-11 02:22:34] .

(Each one pound loaf makes 8 servings. PER SERVING: 195 calories. Use Light or Medium crust color.ValleyNet Communications E-Mail to: Sun-Maid Information Back to Bread-Machine Recipes http://www. 40g carbohydrate. 2g dietary fiber.sentex.htm[11-Sep-11 02:22:39] . HTML Copyright © 1996 .Molasses Whole Wheat Raisin Bread Molasses Whole Wheat Reasin Bread by Sun-Maid. adding ingredients to bread machine pan in the order recommended by the manufacturer.ca/~mec1995/recipes/bm-bread/molasses. This bread will soon become one of your favorites.) Sun-Maid Growers of California. Select Sweet or Basic/White cycle. 300mg sodium. 2g fat. 5g protein. Add raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. California A wonderful bread for sandwiches or cut into pieces to eat with an assortment of cheeses and deli meats. Remove baked bread from pan and cool on wire rack. 1 POUND LOAF 3/4 cup 1 tablespoon 2 tablespoons 1 3/4 cups 1/2 cup 1 teaspoon 1 1/2 teaspoons 2/3 cup INGREDIENTS water vegetable oil dark molasses bread flour whole wheat flour salt Fleischmann's Bread Machine Yeast Sun-Maid Raisins 1 1/2 POUND LOAF 1 cup 2 tablespoons 3 tablespoons 2 1/2 cups 3/4 cup 1 1/2 teaspoons 2 teaspoons 1 cup M easure carefully.Sun-Maid Growers of California . 3mg iron.

1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 cup Water (warm) 1 cup 1 tablespoon Dark Molasses 2 tablespoons 1 tablespoon Vegetable oil 1 tablespoon 1 tablespoon White vinegar 4 teaspoons 4 teaspoons Packed brown sugar 2 tablespoons 1 1/2 teaspoons Unsweetened cocoa 2 1/4 teaspoons 1 1/2 teaspoons Instant coffee 2 1/4 teaspoons 1 teaspoon Minced onions 1 1/2 teaspoons 1 teaspoon Whole carway seeds 1 1/2 teaspoons 3/4 teaspoon Salt 1 teaspoon 1 1/2 cups Bread flour 2 cups 1 cup Medium rye flour 1 1/2 cups 1 1/2 teaspoons bread machine yeast 2 teaspoons ---------------------------------------------------------------------------- Measure all ingredients into bread machine pan in the order suggested by manufacturer. Remove bread from pan.sentex.ca/~mec1995/recipes/bm-bread/bm-pump. Select dough/manual cycle. Use the 1-pound recipe if your bread machine pan holds 10 cups or less of water. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:22:45] . cool on wire rack.Pumpernickel Bread Pumpernickel Bread by Tony van Roon Do not make loaves larger than recommended by manufacturer.

yeast Cut this recipe in half for the bread machine! Place ingredients your machine in order recommended by manufacturer. Bake an additional 5-10 minutes. On floured surface. Add water. Cover. 1 T. flour 1 c. knead in remaining 1/2 to 1 cup flour until dough is smooth and elastic. This bread is great. combine 1-1/2 c. but that's life.htm[11-Sep-11 02:22:55] . eat egg white and water. Place on greased cookie sheet. vinegar 2 t. ginger 2 pkgs. Immediately remove from cookie sheet. Divide dough in half. I haven't tried it yet. ________________________________________________________________________________ Conventional instructions: Additional ingredients--1 egg white 1 T. sour cream and vinegar to flour mixture Blend at low speed until moistened. poppy or sesame seeds In a large bowl. Stir in additional 2 to 2-1/2 cups flour until dough pulls cleanly away from sides of bowl. warm water (120-130 deg) 2 T. Heat oven to 375 °F. Comments or questions? Write to me at sue@interport. and next 4 ingredients.ca/~mec1995/recipes/bm-bread/fauxbred. QUICK SOURDOUGH FRENCH BREAD (Source: back of a Pillsbury bread flour bag) Bread machine instructions 4 to 5 c. cover loosely with plastic wrap. about 5 minutes. Sprinkle with seeds. Oh sure. flour.Faux Sourdough Bread (bread machine) Quick Sourdough French Bread by Sue I love sourdough breads and there are plenty of recipes for sourdough by machine (check your bookstore).sentex. King Arthur also sells "sour salt" (citric acid) which is supposed to give a sour taste to breads as well. but I don't have the patience nor the time to babysit a culture (or bean sprouts either). sugar 2 T. Back to Sourdough Menu http://www.you get the sour taste and a very crusty bread without the fuss. you don't get the complexity of flavor as with a culture.net. beat 3 minutes at medium speed. salt 1/2 t. room temp. and form into 2 oblong loaves. let rise in warm place until light and doubled in size. Place dough in greased bowl. about 15 minutes. dairy sour cream. water 2 t. make 5 (1/4" deep) diagonal slashes on top of each loaf. In a small bowl. With a sharp knife. Remove bread from oven. and brush with egg white mixture. Bake 25 minutes. wheat germ 1 c. blend well.

5 tsp 2-1/4 tsp 1 c TM* 1 tsp 2/3 cup 3 T 1 0 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. 4.5 tsp 1 c 3 T 1 1 6 T 3/4 tsp 3 T 3 c 1/8 tsp 1. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Manual Version (courtesy of Mimi Hiller) Ingredient milk brown sugar active dry yeast whole egg egg white unsalted butter distilled white vinegar salt molasses bread flour baking soda caraway seeds raisins small loaf 2/3 c 2 T 1. Heat milk to 105-115°F. Stir in brown sugar and yeast.5 tsp 2-1/4 tsp 1 c 1. 2.ca/~mec1995/recipes/bm-bread/welsh. let stand about five minutes.sentex. Stir the vinegar into the milk. Slashing the top before baking seems to help. Add egg and. Let stand about 30 min. till foamy. which typically takes less liquids than other machines. in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. and National. Add ingredients (except raisins) but including the vinegar and milk. 3. === Notes === *TM indicates amounts I used for the Toastmaster. Rosenberg. http://www. I soften/partially melt the butter (or margarine.Welsh Bread Welsh Bread by 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.5 tsp 3/4 tsp 3 T 3 c 1/8 tsp 1. 3. until the mixture thickens.5 tsp 1 c 1. WELSH BREAD: (Source: The Best Bread Machine Cookbook Ever: Ethnic Breads M. Sanyo. At the beeper (or at the end of the first kneading in the Panasonic. if using. or after 40 min from "start" for Toastmaster) add the raisins. which is what I really use) in the microwave before adding.5 tsp raisins 3/4 c large loaf 1. egg white.htm[11-Sep-11 02:23:11] . HarperCollins Books. The surface seems to dry out during the rising.5 tsp 1 0 4 T 1 tsp 1/2 tsp 2 T 2 c pinch 1 tsp 3/4 c large loaf 1 c 3 T 2-1/4 tsp 1 1 6 T 1. 1994) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Bread Machine Version (conventional instructions follow) Ingredient small loaf distilled white vinegar 1 tsp milk 2/3 c brown sugar 2 T whole egg 1 egg white 0 unsalted butter 4 T salt 1/2 tsp molasses 2 T bread flour 2 c baking soda pinch caraway seeds 1 tsp active dry yeast 1. This bread rises more slowly than other breads in the machine. 2.

13. 15.ca/~mec1995/recipes/bm-bread/welsh. just long enough to incorporate them. 20. turn out on floured board and knead again. Cover and let rise again. 6. Add 2 cups of flour. then beat on medium with dough hook for 7 minutes. 7. baking soda. about 1¼ to 2 hours. incorporating only enough flour to make the dough lose its stickiness. Form the dough into a ball and place in a greased bowl. Drain raisins well. Add raisins to dough. with mixer on low. When dough has doubled in size. and caraway seeds. plump raisins in enough boiling water to cover.sentex. Remove dough to floured board and knead till smooth. add to milk with vinegar. 5. about two minutes. 12. The bread is done when it sounds hollow when tapped on top. Cover and set the bowl in a warm place to rise. 11. Melt butter. 21. 8.net Back to Bread-Machine Recipe http://www. and molasses. 9. While this is beating. 17. Add the rest of the flour. Beat on low one minute. till thick. 19. about 45 minutes to an hour. bake in a preheated 350°F oven for about 40 minutes. 10. Beat another 5 minutes. Form into loaf and place in loaf pan (or pans). Comments or questions? Write to me at sue@interport. salt. 18.Welsh Bread 4. When dough has doubled. Beat on medium about two minutes. 16. ¼ cup at a time. 14.htm[11-Sep-11 02:23:11] . Beat about 5 minutes.

until dough is of the right consistency. If dough is too stiff or dry.Sourdough Corn Bread by Tony van Roon Sourdough Corn Bread 1 pound loaf Ingredients 1 1/2 pound loaf -------------------------------------------------------------------------------1/2 cup plain low-fat yogurt 2/3 cup 1/4 cup milk 1/3 cup 1 tablespoon butter or margarine 1 tablespoon 3/4 teaspoon salt 1 teaspoon 1 3/4 cups bread flour 2 3/4 cups 1/3 cup cornmeal 1/2 cup 2 teaspoons sugar 1 tablespoon 1 1/2 teaspoons bread machine yeast 2 teaspoons Add ingredients to the bread machine pan in the order suggested by the manufacturer.see Adjusting Dough Consistency tip below. if should form a soft. add additional liquid. If dough is too soft of sticky. 1 teaspoon at a time. add additional bread flour. medium/normal color setting.htm[11-Sep-11 02:23:21] . http://www. 1 teaspoon at a time. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. adding the yogurt with the milk. (Yogurts vary in moisture content.sentex. If dough is too dry of stiff or too soft or slack.) Recommended cycle: Basic/white bread cycle.ca/~mec1995/recipes/bm-bread/bm-sour. smooth ball around the blade. adjust dough consistency -.

Transfer to a 2-quart or larger container with tight-fitting lid. add 2/3 (1 cup) all purpose flour and 2/3 cup (1 cup) lukewarm water. Beat until smooth. 1 tablespoon of flour and 1 tablespoon lukewarm water. let stand in a warm place until bubbly and sour smelling. refrigerate until ready for use. Back to Bread-Machine Recipes http://www. 2 cups 2 1/4 teaspoons 2 cups All Purpose Flour Bread Machine Yeast or 1 pkg Active Dry or Rapid Yeast Lukewarm water (105° to 115° F. 12 to 24 hours. Beat until smooth. Cover tightly.Sourdough Starter) Sourdough Starter by Tony van Roon Keep this starter handy for other sourdough recipes found at this site. To keep this starter alive. Cover loosely and let stand until bubbly. about 2 to 4 days. Cover loosely and let stand until bubbly.) In a 2-quart or larger container. Refrigerate until needed. Gradually add water to dry ingredients and beat until smooth. 12 to 24 hours. Cover loosely. To replenish the starter: For each ¾ cup (1¼ cups) of starter used. combine flour and yeast.htm[11-Sep-11 02:23:28] .sentex.ca/~mec1995/recipes/bm-bread/bm-start. Use or cover tightly and refrigerate until ready to use. stir in once-a-week.

Recommended cycle: Basic/white bread cycle. add additional liquid. or as desired. Tip: Checking Dough Consistency: Check dough after 5 minutes mixing. smooth ball around the blade. adding the Orange Juice Concentrate with the liquid. 1 teaspoon at a time. Back to Bread-Machine Recipes http://www.htm[11-Sep-11 02:25:19] . 1 teaspoon at a time. If dough is too stiff or dry. lightly beat egg before measuring.sentex. add additional bread flour. Remove bread from pan. if should form a soft. If dough is too soft of sticky. cool on wire-rack.(see Adjusting Dough Consistency tip below). Adjust dough consistency -.ca/~mec1995/recipes/bm-bread/bm-orang. one-half egg is equivalent to 2 tablespoons. light or medium/normal crust color setting. until dough is of the right consistency.Sweet Orange Bread Sweet Orange Bread by Tony van Roon 1 pound loaf Ingredients 1 1/2 pound loaf ---------------------------------------------------------------------------3/4 teaspoon Salt 1 teaspoon 1/4 cup + 2 Tbsp Water (warm) 1/2 cup +2 Tbsp 1 tablespoon Butter or margarine 1 1/2 tablespoons 1 Large egg 1 1/2 2 tablespoons Orange juice concentrate 3 tablespoons 3 tablespoons Sugar 1/4 teapoons 4 teaspoons Nonfat Dry milk 2 tablespoons 2 cups Bread flour 3 cups 1 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 bread machine pan in the order suggested by the manufacturer. To measure 1/2 an egg.

.sentex..ca/~mec1995/recipes/bm-bread/bm-wheat. Add ingredients in order given. o o o o o o o o o o 1 2 2 1 1 1 1 2 2 1 1/2 teaspoon Yeast cups Whole Wheat flour cups White bread flour 1/2 teaspoon Salt 1/2 teaspoon Cinnamon tablespoon Sugar tablespoon Brown sugar tablespoons Dry Milk tablespoons Butter 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 o 1/2 cup Raisins 1/2 cup Chopped Walnuts Back to Bread-Machine Recipes http://www.Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread by Mark Bradner This is a good Whole Wheat recipe I made up for my Bread Machine.htm[11-Sep-11 02:25:33] .

Buns. Fields Cookies -. & baked goods Mrs.the original recipe! Delicious Deserts -.ca/~mec1995/recipes/recipes. Tony van Roon.htm[11-Sep-11 02:25:41] . etc) Saffron--what is it? Last updated: December 23.Bread. Rolls.sentex. crockpot. http://www. jam. 2010 Copyright © 1995. Black Bread Sourdough Breads Pastry.from Cheesecake to Tiramisu Miscellaneous (sauces. except BreadMachine) Bread Machine Recipes Roggen. stew. Rolls and Pastry Recipes by Tony van Roon Breads (All kinds. salads. soup.

Bible bread Farmhouse Potato Bread German Dresden Stolle Gluten Free Bread. Rosie Bunda Corn Bread. French Toast Panini Bread.ca/~mec1995/recipes/breads/breads. #1 http://www. I Monkey Bread. Amish Corn Bread. Crusty Flat Corn Bread. Low fat Corn Bread. 1 Coconut Bread Cocoa Bread Cornbread #1. Basic Corn Bread #3 Corn Bread. Dolci style Peda. 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.sentex. Basic Cornbread #2. Jewish Challah Bread 2. Honey Corn Bread. Country Corn Bread. Southwestern Date and Nut Bread Dill Bread Ezekiel 4:9. III Gluten Free Bread. and more breads! 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. 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.htm[11-Sep-11 02:25:50] . Chilli Bread Whole Wheat Raisin Nut Bread 100% Whole Wheat Bread. Alabama Corn Bread.Breads. Portugese Style Corn Bread. Jewish Cheyenne Batter Bread Chippewa Indian Fried Bread Chocolate Walnut Butter Bread Ciabatta Bread Cinnamon Raisin Bread. Easy Corn 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.

ca/~mec1995/recipes/breads/breads. Armenian Sweet Rolls Oliebollen: Kindah dutch raisin bread bolls fried in oil.Breads. Last updated June 7. by Tony van Roon. Back to Recipes Page Copyright © 1995. 2010 100% Whole Wheat Bread.sentex.htm[11-Sep-11 02:25:50] . and more breads! French Bread I French Raisin Bread Famous Durgin-Park Corn Bread Fiddles Banana Bread I Gatah. with home-made Almond paste! http://www. #2 Weinacht Stolle.

Brush loaves with egg glaze and sprinkle with sugar. about 30 minutes. For dough: Stir down sponge. melted to 5 cups all-purpose flour or bread flour oz semisweet chocolate. Cover with kitchen towel. Pat each out into 4x7-inch rectangle. butter and salt.sentex. Spread 1 ounce chocolate on short end of each. Grease eight 2-1/2 x 4-1/2-inch loaf pans. Spread one tablespoon raspberry preserves on short end of dough before adding chopped chocolate!" Makes 8 small loaves Sponge: 1-1/2 1 2 2 Dough: 1 3 4 8 1 cups all-purpose flour or bread flour cup warm water (105 . Mix in enough flour 1/2 cup at a time to form soft dough. Try this variation. using wooden spoon. Cut into 8 even pieces. Arrange seam side down in prepared pans. Immediately remove from pans. turning to coat entire surface. Let rise in warm draft-free area until doubled. Cover bowl with plastic. Back to Breads Menu Copyright ©1998. Preheat oven to 375°F. Roll up jelly roll fashion.ca/~mec1995/recipes/breads/amchoc. Cool on racks 10 minutes. about 1 hour and 15 minutes. Bake until light brown and loaves sound hollow when tapped on bottom.American Chocolate Bread American Chocolate Bread by Tony van Roon "This is a 1941 recipe. cover with plastic. Let rise for 15 minutes to lighten. Tony van Roon http://www. Pat out to 3/4inch-thick rectangle.115°F) envelopes dry yeast Tbs honey cup lukewarm milk (95°F) Tbs butter. Gently knead dough on lightly floured surface until deflated. Knead on floured surface until smooth and no longer sticky. Pinch seam and ends to seal. Serve loaves hot. Blend in milk.htm[11-Sep-11 02:26:06] . adding more flour if necessary. water. Add dough. Let stand in warm draft-free area 1 hour. coarsely chopped egg beaten with 2 Tbs whipping cream (glaze) Sugar For sponge: Whisk flour. yeast and honey in large bowl until smooth. about 10 minutes. Grease large bowl.

Anadama Bread #1

Anadama Bread #1
by Tony van Roon ½ cup corn meal ¼ cup molasses ¾ cup boiling water ¼ cup warm water 3 Tbsp shortening 1 egg beaten 2 tsp salt 3 cups sifted all-purpose flour 1 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. Sprinkle yeast 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 a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 °F. oven for 50 to 55 minutes. Cool before slicing. Back to Bread Recipes

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

Anadama Bread #2

Anadama Bread #2
by Brian Edmonds I really like cooking with cornmeal, but was getting rather bored with cornbread, when I came across this recipe for a yeast bread using both cornbread and molasses. Two of my favourite things together. It was posted to rec.food.recipes by Joel Ehrlich. Since creating this page, kmkirk@earthlink.net wrote to tell me Anadama bread has an interesting history: ``According to California legend, an old miner was married to Anna durring the Gold Rush of '49. She was lazy and didn't do her chores very well. One day after a bad day of panning, this guy comes home to find no bread. So he grabs anything he can find and throws it together to make a bread of his own, all the while mumbling, 'Anna, Damn It!' That's how it got it'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 let the 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 added the 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 the touch, but not scalding. Then add the liquids to the yeast, salt, and half the flour and carry on with the directions below. Remember, the great thing about instant yeast is that things rise faster, so you're not likely to have to wait for the full time listed. I pop rising bread into the oven after heating it slightly, and this makes things really just balloon up. Mike Kelly mikekel@microsoft.com suggests adding two-thirds of a cup of applesauce and a cup of plump raisins for a great variation. 1/2 cup yellow cornmeal 1/2 cup boiling water 1 package active dry yeast 1/2 cup warm water 1/4 cup dark molasses 2 tablespoons butter 1 teaspoon salt 3 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. Add the dough to the bowl and cover. Let rise until doubled (about 1 hour). Punch down and shape into a ball. Grease a round 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 with melted butter while the loaf is still hot. Let cool on a rack. Back to the Kitchen
http://www.sentex.ca/~mec1995/recipes/breads/anadama2.htm[11-Sep-11 02:26:17]

Anadama Bread #3

by Tony van Roon Makes 1 loaf
1/2 3 1/4 2 3/4 1 1/4 1 3

Anadama Bread #3

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

Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast 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 a greased loaf pan, cover with a cloth, and set in a warm place till dough reaches 1 inch above the pan. Sprinkle top with a little corn meal and salt. Bake in preheated 350 F. oven for 50 to 55 minutes. Cool before slicing. Back to Breads Menu
Copyright ©1998, Tony van Roon

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

Bake in a greased loaf pan about 50 minutes or until toothpick inserted in the middle comes out clean. softened • 2 eggs unbeaten • 2/3 cup raisins Method: • Sift dry ingredients together in a large bowl. • Add the mashed apricots. 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. margarine and eggs. about 1 minute. Wash and dry the raisins.sentex.ca/~mec1995/recipes/breads/apricot. not the dried variety) • 1/3 cup margarine or butter.html[11-Sep-11 02:26:26] . • Add raisins. Return to Bread Recipes http://www. Excellent for breakfast or by the coffee.Apricot-Raisin Quick Bread Apricot-Raisin Quick Bread Something different. Beat until mixed.

Return the dough to a flat surface and knead again.Army Bread Army Bread by Tony van Roon Preheat oven to 400° F. set aside for 1 hour in a covered bowl. Let stand covered with a towel for an hour on a warm place. Disolve the yeast. place the pans in a pre-heated 400° F. Put the dough in the bowl again and coat the surface with lard. Again. adding more flour or water untill the dough has a good consistency. tbsp=tablespoon 1 tbsp of dry yeast 4½ cups luke-warm water 1 tbsp salt 6 to 6½ cups unsifted flour lard Put 2 cups of lukewarm water in a large bowl. Makes 4 loaves. and mix in 2 cups of unsifted flour. Knead the dough lightly. Knead well. Cover and let rise again. Let rise for one hour. cut into 4 loaves.ca/~mec1995/recipes/breads/army.htm[11-Sep-11 02:26:31] . When the dough has sufficiently risen. Add 2½ cups more lukewarm water and add the salt and the remainder of the flour.sentex. Place them in greased pans and coat the loaves again lightly with lard. Back to Bread Recipes http://www. oven and bake the bread for about 40 minutes or until golden brown.

PA. Erie. well beaten cup sweet milk cup diced bacon Sift flour." About 12 Servings.htm[11-Sep-11 02:26:35] . Add corn-meal.Bacon Corn Bread Bacon Corn Bread by Tony van Roon "This is a 1941 recipe by Mrs. Tony van Roon http://www. 1 1 3 1/2 1 1 1 1/4 cup corn-meal cup white flour tsp baking powder tsp salt Tbsp sugar egg. Combine egg. Fill well-oiled muffin tins 2/3 full. This recipe can be made in about 10 minutes! Bake in hot oven (450°F) about 15 minutes. and bacon which has been crisped.sentex. Add dry ingredients. Sift flour. Combine egg. and sift with baking powder and salt.ca/~mec1995/recipes/breads/bconcorn. Add corn-meal. Back to Pastry Menu Copyright ©1998-1999. Fred Snell. and sift with baking powder and salt. measure. milk. measure. milk. and bacon which has been crisped.

htm[11-Sep-11 02:26:41] . Pour yeast mixture in large bowl or food processor. oil or butter 1/2 cup yellow corn meal 1 Tbsp.sentex. Cover with clean towel. Barbari bread is a flat 1 to 1-1/2 inch thick loaf. press fingertips into each loaf.Barbari Bread(Nan-e Barbari) Barbari Bread (Nan-e Barbari) from "Food of Life". Pour oil in a large bowl and place dough clean damp towel and let rise 4 hours in moving. Punch air out while dough is in and return to bowl. then sprinkle tops with sesame seeds. sugar tsp. and bake sesame side for 8 miuntes in closed oven. Put loaves on the cookie sheet. Turn bread over and bake corn meal side down for 4 minutes in closed oven. Cover with a warm dark place without the bowl. Add sugar and set aside for 10 minutes. salt Tbsp=tablespoon 8 1/2 cups flour or more 4 Tbsp. tsp=teaspoon 1 3 1 1 package dry yeast cups warm water tsp. Cover with new damp for at least 2 hours. Flip dough over towel and allow to rise Place cookie sheet in center of oven and preheat to 500 °F. serve hot or wrap in foil and freeze (toast before serving.) Back to Bread Recipes http://www. knead by hand. each piece about 5 inches in diameter. add 2 cups warm water. sesame seeds Dissolve yeast in 1 cup warm water. With damp hands. add the rest of the flour if needed until the dough is not sticky. Divide dough into 11 parts.ca/~mec1995/recipes/breads/barbari. by Najmieh Batmanglij. corn meal side down. Gradually add flour while stirring constantly. Remove loaves from oven. Dust a tray with corn meal and place loaves on tray. It may be round or oval shaped. and salt--mix well. in bowl. After 6 cups flour have been added.

currents or fruit. Return to greased bowl. Bake at 370 °F. stirring with a wooden spoon as you work it in slowly. In a bowl. cover and put in a warm spot for 1½ to 2 hours or until dough has doubled in bulk. Place the breads on a greased cookie sheet and cover lightly. salt. it should have a nice golden brown appearance and the bottom sound hollow when tapped. The final shape can be free form. Back to Bread Recipes http://www. butter. turn out onto a floured surface. cover and let rise again in a warm spot for about 1 hour. Then twist it into a braid or roll it into snail-shell shape. go ahead. Place in a warm spot for about 1 hour. as it is in parts of Italy. Turn the dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Cool on wire racks.Basic White Bread Basic White Bread by Tony van Roon 4 to 6 breads: 3 eggs 2 tablespoons butter ½ teaspoon salt 3 pounds unbleached white flour (about 9 cups) 2 packages dry yeast 3 cups warm water butter This bread uses a simple. If you wish to add raisins. then add to the dough mix. I found this recipe a long time ago but don't know the name of the originator. depending on the size of the bread. When done. Gradually mix the dry yeast into the warm water. this basic dough is perfect to play with. combine the eggs.ca/~mec1995/recipes/breads/bwbread. Put in a greased bowl. punch down and divide the dough into as many breads as you wish to bake. Take 1 handful of the dough and roll it out to a length of about 1 foot. braided or rolled into the shape of a snail shell. grease the tops slightly with butter (if preferred) while the breads are still hot. curling it from the inside out. for about 45 to 60 minutes. After the second rise. turn to coat the top.sentex. After removing from the oven. Punch down. enriched by the addition of the three eggs. turn out onto a floured surface again and knead for 2 minutes. and flour. basic dough.htm[11-Sep-11 02:26:49] .

•2. sugar. 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. •3. Leftovers do make good toast however. Pour in the sour cream and beer and mix thoroughly but do not beat mixture.html[11-Sep-11 02:26:55] . oregano. Preheat oven to 350°F. It has Return to Bread Recipes http://www. Return to oven and bake 15 minutes longer. Use a combination of herbs and spices as you wish. to be eaten right away. Remove and brush top with 1 tablespoon margarine. blend well. Try some dried basil.Beer Belly Bread Beer Belly Bread A delicious bread that can be served and eaten the same way as you would Corn-Bread. Method: •1. baking powder & salt in a bowl. or until browned and sounds "hollow" when tapped. grease a 2-1/2 quart baking dish or similar sized pan. •Notes: This bread does not keep as well like regular biscuits or bread. Combine sifted flour. •4.ca/~mec1995/recipes/breads/bierbely. Pour mixture into pan and bake for 40-45 minutes.sentex. sage and rosemary.

Back to Bread Recipes Menu Copyright ©1998.ca/~mec1995/recipes/breads/branbred. This dough will rise slowly. The dough should be softer than one in which bran is not used. Cover and let rise until double in bulk.sentex.Bran Bread Submitted by Mrs. Vaughn. Knead on lightly floured board until smooth and elastic. "This recipe dates from 1941 when world-war II was in full swing. Tony van Roon http://www. WA. W. form into loaves and place in well-oiled pans. Ferndale.htm[11-Sep-11 02:27:01] . using sufficient white flour to form a dough just stiff enough to knead. Bake in hot oven (425°F) about 45 minutes. Bran Bread Makes 2 small loaves 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.R. When it doubles in bulk.

Knead on floured surface until smooth and elastic. lemon peel. salt and mace. 1/2 cup of sugar. braid. Cover and let rise in warm place until doubled in bulk. Sprinkle with sugar. roll 3 pieces to 14" ropes. braid. water. Brush Braids with egg white.Spring Holiday Braid Spring Holiday Braid by Tony van Roon Makes 2 coffee cakes.htm[11-Sep-11 02:27:07] . about 8 minutes.). pinch ends to seal and to secure to large braid. Divide 1 half into 4 equal pieces. Stir in the 3 eggs and enough remaining flour to make a soft dough. slightly beaten Additional Sugar In a large bowl. Divide dough in half. Back to the Kitchen http://www. oven for 35 to 45 minutes or until done. Cover and let rest on floured surface 10 minutes. Place ropes on baking sheet. Heat milk. undissolved yeast. let cool on wire racks. combine 2 cups of flour.ca/~mec1995/recipes/breads/braid. Remove braids from sheet. about 50 minutes. Place small braid on large braid. set aside 1 half. and butter until very warm (about 125°F. Repeat with remaining dough. Divide remaining piece into 3 equal pieces. stir into dry ingredients. roll each piece to 9 inch rope. Bake in pre-heated 350° F. o o o o o o o o o o o o o 6 cups All-Purpose Flour 1/2 cup Sugar 2 packages RapidRise Yeast (equal to 16 gram) 1 tablespoon grated lemon-peel 1 1/2 teaspoon Salt 1/2 teaspoon Ground Mace or Ground Nutmeg 1/2 teaspoon Baking Soda 3/4 cup Milk 1/2 cup Water 1/3 cup softened butter 3 Eggs 1 Egg white.sentex. Pinch ends firmly to seal.

html[11-Sep-11 02:27:13] . Place on a baking sheet. Return to Bread Recipes http://www. Sprinkle sesame seeds or poppy seeds on the sticks and bake in a preheated 350 °F oven. butter • 1/2 cup Crisco® shortening • 1/4 cup warm water • 1 pkg. soft dough.ca/~mec1995/recipes/breads/braided.Braided Bread Sticks. Armenian style! Ingredients: • 4 cups flour • 1/4 lb. Blend in the mahdzoon and yeast and knead until you have a smooth. • 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. Beat the egg in the tablespoon of milk and brush the sticks. Flatten slightly. In a large mixing bowl. about 20 minutes or until golden brown. mix together the flour butter salt and shortening. Armenian Braided Bread Sticks. Let cool and serve.sentex. 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. Armenian A very delicious type of bread stick. Let dough rise for 1/2 hour.

sifted 2 teaspoons baking soda 1½ teaspoon salt ½ cup raisins. Uncover molds and bake in a 250 °F. Resteam any of the loaves not used immediately after baking before serving. add to flour mixture. Combine molasses and milk. oven for 25-30 minutes. Stir in the parboiled raisins. sift together. unsifted 1 cup corn meal.htm[11-Sep-11 02:27:20] . which you have dried off with papertowel.Boston Brown Bread Boston Brown Bread Ingredients: ------------2 cups whole wheat flour. for 3 hours.ca/~mec1995/recipes/breads/bostonbb. Enjoy! Return to Bread Recipes http://www. Steam in three well greased covered one quart molds.sentex. parboiled ¾ cup molasses 2 cups buttermilk. filled 2/3 full so as to allow room for expansion. or sour milk o o o o o o Combine corn meal and flour with baking soda and the salt.

sentex. Bake at 350 °F. for about 55 minutes. and molasses. soda. Combine the milk.htm[11-Sep-11 02:27:25] .ca/~mec1995/recipes/breads/brbread. and salt in a large bowl. Back to Bread Recipes http://www. then add to the dry ingredients. honey. Pour into 2 well-greased. 9x5-inch bread pans.Brown Bread Brown Bread by Linda Waggy 2 Loaves: 5½ cups graham whole wheat flour 4 teaspoons baking soda 2 teaspoons salt (optional) 1 quart buttermilk or sour cream ½ cup honey ½ cup molasses Mix flour.

Sprinkle with cinnamon and dot with butter. measured. C. Pour into well-oiled pan and sprinkle with brown sugar.ca/~mec1995/recipes/breads/bsug. well beaten cup milk cups flour tsp baking powder tsp salt Cinnamon cup brown sugar Cream sugar and 1 tablespoon butter.htm[11-Sep-11 02:27:30] . Crispin. Back to Bread Recipes Page Copyright ©1998. and sifted with baking powder and salt. add egg.sentex. Add milk and mix well. Brown Sugar Bread About 6 servings 3/4 2 1 3/4 2 2 1/4 1/2 cup sugar Tbsp butter or butter substitute egg. Tony van Roon http://www. Bake in a hot oven (435°F) for about 25 minutes. Add flour which has been sifted. NY "This recipe dates from 1941 when world-war II was in full swing. Syracuse.Brown Sugar Bread Submitted by Mrs.R.

put into loaf pans and let stand for 1½ hour or until doubled in bulk. butter.ca/~mec1995/recipes/breads/bulla.htm[11-Sep-11 02:27:35] .org Back to Bread Recipes by Katie Mur Bulla Bread http://www.Bulla Bread A secret family recipe revealed? Preheat oven to 350°F. Bake at 350° F. working flour until dough is dry enough to knead. While that's happening. Comments or questions? Write to Katie: katiemur@nothingness. Punch down and knead again. salt and egg in lukewarm milk. for 40 minutes.sentex. 1 packet of dry yeast ¼ cup warm water 1 tsp sugar Let the yeast do it's rising. Divide in 2. Add yeast mixture and stir. Grease loaf pans. get these things together: 1½ cup lukewarm milk ½ cup sugar ¼ cup melted butter 1 tsp salt 1 egg 1 tsp ground cardemom seed 4½ to 5 cups flour Mix the sugar. Knead until dough is smooth (about 10 minutes) Put in a large greased bowl and let rise 2 hours or until double in bulk.

Tony van Roon http://www. Back to Bread Recipes© Menu Copyright ©1998. Cover and let rise until double in bulk. and enough flour to make a dough just stiff enough to knead. W. Bake in hot oven (425°F) about 45 minutes.ca/~mec1995/recipes/breads/butbred. Add sugar. Let rise again until double in bulk. salt butter. Bristow. Remove from fire and let cool. Beat until smooth. Add yeast which has been softened in the water. Juedeman. Place in well-oiled pans.H. stirring constantly until scalded. Add sufficient flour to make a medium batter. Turn onto lightly floured board and knead until smooth and elastic.Buttermilk Bread Submitted by Mrs.htm[11-Sep-11 02:27:40] . Cover and set in a warm place and allow to stand overnight. Allow to rise until double in bulk and work down. Form into loaves.sentex. OK "This recipe pre-dates 1941" Buttermilk Bread Makes 4 loaves 6 1 1/2 1 1/2 2 2 cups buttermilk cake dry yeast cup lukewarm water Flour Tbsp salt Tbsp sugar Tbsp melted butter or substitute (margarine) Heat buttermilk.

about 1 1/2 hours. melted and cooled Tbs salt Sprinkle dry yeast over warm water (105 . turning to coat entire surface. Pull 2 opposite sides unde to form oval. 3 Tbs honey. Knead on floured surface until dough is smooth and satiny. Knead each piece into round. about 45 minutes. buttermilk. mix in enough remaining flour 1/2 cup at a time until dough is too stiff to stir. Gently knead dough on lightly floured surface until deflated. Using wooden spoon. Combine 2 cups flour. Immediately transfer to racks. Cover with towel. Let rise in warm draft-free area until doubled. Grease large bowl. Cover bowl with plastic. crumble yeast into small bowl. Let stand until foamy.Buttermilk Honey Bread Buttermilk Honey Bread by Tony van Roon Makes 2 oval loaves 1 3/4 1 5-3/4 1-1/2 3 2 1 envelope dry yeast or 1 cake fresh yeast cup warm or lukewarm water tsp honey to 6-1/4 cups all-purpose flour or bread flour cups lukewarm buttermilk (95°F) Tbs honey Tbs (1/4 stick) unsalted butter. Cool completely before slicing. Grease 2 baking sheets.115°F) in small bowl. Add yeast mixture and whisk until smooth. Tony van Roon http://www. Add dough. Add 1 tsp honey and stir to dissolve. kneading in more flour if sticky. If using cake yeast.sentex.ca/~mec1995/recipes/breads/buthoney. seam side down. about 10 minutes. Position rack in center of oven and preheat to 375°F. about 45 minutes. Cut dough in half. Bake until brown and loaves sound hollow when tapped on bottom. butter and salt in large bowl. Place on prepared sheets. Let rise in warm draft-free area until doubled. about 10 minutes. Back to Bread Recipes Menu Copyright ©1998. about 3 minutes.htm[11-Sep-11 02:27:45] . Stir in lukewarm water (95°F) and 1 tsp honey.

Beat. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake. nutmeg and salt together in a small bowl and set aside. Shredded) Walnuts (Chopped) Sift the flour.ca/~mec1995/recipes/breads/carrotwb. Add the dry ingredients. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean.htm[11-Sep-11 02:27:50] . remove from the pan and finish cooling on the wire rack.Carrot-Walnut Bread Carrot-Walnut Bread by Tony van Roon About 4 servings 1-1/2 1 1/2 1/4 1/4 1 3/4 2 1-1/2 1/2 cup t t t t cup cup ea cup cup Unbleached Flour (Sifted) Baking Soda Cinnamon (Ground) Nutmeg (Ground) Salt Sugar Cooking Oil Eggs (Lg) Carrots (Pared. oil and eggs in a mixing bowl. baking soda. for 2 minutes. Back to Bread Recipes Menu Copyright ©1998. in a preheated 350 degree F. Tony van Roon http://www. Stir in the carrots and walnuts. Cool in the pan on a wire rack for 10 minutes. Combine the sugar. with an electric mixer set on medium speed. stirring just until moistened.sentex. cinnamon.

bar mitzvah. This also happens to be the first yeast bread I ever made. A specially big challah shaped with several braids of different sizes is baked for a wedding. at room temperature 1 egg. Add the yeast mixture and stir with a wooden spoon. and Persian Jews do not have a braided bread for Sabbath and festivals. Put dough in a warmed. A round challah. Normally. combine the yeast with the sugar and 1/2 cup water. and let rise until doubled. Personally.sentex. When baking challah containing more than three pounds of flour. not quite to burning). about ten minutes. and decided to try making it myself.htm[11-Sep-11 02:27:56] . After this point the instructions are the same. It then took only a bit over half an hour to double in size. gradually incorporating the liquid into the flour. and it doesn't stick to your hands.Challah Challah by Brian Edmonds Challah is a Jewish bread that I've had a few times in the past and quite enjoyed. Roll the balls between your hands into long strips of equal length and about one inch wide. Make a well in the center and break the egg into it. Cover with plastic and leave in a warm place until well-risen. I made it with instant-rise yeast. To this I added the water (hot) and then enough flour to make the stiff dough (a bit over half of what was left) and immediately kneaded it for ten minutes. For the first loaf I tried to follow them and overcooked it pretty badly (no. I don't know where she got those cooking times though. Turn the dough onto a floured board and knead until it is smooth and elastic. or other celebration. the sugar and the salt. North African. For the second loaf. is traditional on the New Year to symbolize the continuing cycle of the years. Wrap the ends neatly underneath http://www. Punch down the dough and divide into six balls. Challahs are often braided in a complex way. break off a tiny piece of dough about the size of a walnut. Cover it with plastic. greased bowl. and ``true'' Sephardic communities. but a simple 3-stranded braid is used here. then ten to fifteen at the lower one and it came out much nicer.ca/~mec1995/recipes/breads/challah. Following the yeast instructions. it is sugarglazed and decorated with sprinkles. I let it cook for about five minutes at the high temperature. Braid three strips together and place on a greased cookie sheet. 1 envelope active dry yeast 1 teaspoon sugar 2 cups warm water 8 cups allpurpose flour 1 teaspoon salt 2 tablespoons oil 1 egg. Sift the flour and salt into a warmed bowl. Recite a blessing and burn the piece (formerly it was thrown into the fire). Gradually add enough remaining warm water to make a stiff dough. beaten with 2 teaspoons water 4 tablespoons poppyseeds or sesame seeds In a small bowl. I mixed the yeast with half the flour. This is to symbolize the portion of bread that was given to the priests when the Temple stood in Jerusalem. covered with a cloth until the meal is about to start. The cookbook in question is Jewish Cooking From Around the World by Josephine Levy Bacon. This braided loaf for the Sabbath and festivals is common among Ashkenazic. Italian. made from a strip of dough wound into a snail shape. about two hours. about 20 minutes. two challah are baked at once and put on the Friday night table. In June 1995 I grabbed a Jewish cookbook from my local library. Only the Middle Eastern.

Cover the loaves with a kitchen towel and leave them in a warm place to rise for about 45 minutes. Back to Bread Recipes http://www. Brush the loaves with the beaten egg and water mixture and sprinkle with the seeds.Challah the loaf. Repeat with the remaining three strips to make another loaf.) Preheat the oven to 450°F. Then let them rise the next day. put them in large plastic bags and leave them in the refrigerator overnight. (Alternatively. Let cool on a rack.ca/~mec1995/recipes/breads/challah.sentex.htm[11-Sep-11 02:27:56] . Bake loaves for 15 minutes then reduce the heat to 375°F and bake for 40 minutes or until golden brown.

Bake 45 minutes or until the tops are golden and the loaves sound hollow when tapped.Challah. Cool on a rack. • Turn the dough out onto a well-floured board. Jewish Holiday Bread Ingredients: 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 -. Place in a floured bowl.sentex. Knead for 8 to 10 minutes. Punch the dough down and divide into two parts. or until dissolved. • Brush the tops of the braids with egg white and sprinkle with poppy (or Sesame) seeds. Make a well in the center and pour in the wet mixture and the beaten eggs. Add additional flour until the dough loses its stickiness. honey and another 11/2 cups of warm water. Work together.for glazing • poppy seeds -. • Combine the flours and salt in a large mixing bowl. then with hands. Attach three strands at one end by pinching together. Braid the strands and pinch together at the bottom. about 1 1/2 inches in diameter. Divide each part into three parts. Let stand for 5 to 10 minutes. from each part. Make long strands. first with a wooden spoon. Place on a lightly floured baking sheet and let rise until doubled in bulk again. about 1 1/2 hours. cover with a tea towel and put in a warm place to rise until doubled in bulk. Jewish Holiday Bread Challah. about 1 to 1 1/2 hours.html[11-Sep-11 02:28:02] .for topping Method: • Combine the yeast with 1/2 cup warm water.beaten • egg white -.ca/~mec1995/recipes/breads/challah2. Stir in the oil. Return to Bread Recipes http://www.

Back to Bread Recipes Menu Copyright ©1998. Bake in moderate hot oven at 375°F. Tony van Roon http://www. until done. separated Bring milk to a full boil. stir in cornmeal slowly.htm[11-Sep-11 02:28:09] . melted butter and salt.sentex.Cheyenne Batter Bread Cheyenne Batter Bread by Tony van Roon 1 Bread 1 1 1 1/2 3 quart sweet milk Tbs melted butter pint white cornmeal tsp salt eggs. Add stiffly beaten egg whites. Cool. Add well-beaten egg yolks.ca/~mec1995/recipes/breads/cheyenne.

Cover and let rest 10 minutes. Flatten with fingertips or roll out each ball to form 8. Heat about 1inch oil to 375 F in large skillet. 1 to 2 minutes on each side. Turn out onto lightly floured surface. Divide dough into 8 balls. oil and dry milk powder and stir into flour mixture until smooth dough forms. baking powder and salt in large bowl. Tony van Roon http://www. Back to Bread Recipes Copyright ©1998. Serve bread hot or at room temperature. Make small hole in center of each with finger or handle of wooden spoon. Repeat with remaining dough.htm[11-Sep-11 02:28:14] . sprinkled with cinnamon sugar.sentex.to 10-inch round. Knead 4 times into smooth ball.Chippewa Indian Fried Bread Chippewa Indian Fried Bread by Tony van Roon Makes 8 breads 2-1/2 cups all-purpose flour 1-1/2 Tbs baking powder 1 tsp salt 3/4 cup warm water 1 Tbs vegetable oil 1 Tbs nonfat dry milk powder Vegetable oil (for deep frying) Cinnamon sugar Combine flour. Gently place 1 bread round in hot fat and cook until golden and crisp. Lightly flour rounds. Combine water.ca/~mec1995/recipes/breads/chippewa. stack and cover with towel or plastic wrap. Drain on paper towels.

Cover the bowl with plastic wrap and let the batter rise to double its bulk.Chocolate Walnut Butter Bread Chocolate Walnut Butter Bread The 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 the slices don't get soaked through. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:28:19] . Tbs Butter. Stir the batter down and add the walnuts and chocolate pieces. then turn loaves out onto racks. salt. pieces) oz Chocolate. about 16 slices each. Remove from the oven and allow to rest for 5 minutes.sentex. Put the water in a large mixing bowl and sprinkle in the yeast. Add the flour. Tony van Roon http://www. sugar. chopped(lg. broken or chopped in large pieces. and eggs to the yeast mixture and beat vigorously until well blended. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350°F. room temp. semisweet* *Use 6-one ounce squares. oven for about 45 minutes. Makes 2 loaves. softened cup Walnuts.ca/~mec1995/recipes/breads/chocwnut. Stir and allow to stand for 5 minutes to dissolve." Makes 2 loaves 1/2 1 3-1/2 1 1-1/4 4 12 1 6 cup Warm water pk Yeast cup Flour Tbs Sugar tsp Salt Eggs.

Put dough in an oiled bowl. Return to Bread Recipes http://www.sentex. • Divide into four and stretch dough into rectangles. Pre-heat oven to 220°C. Place in a bowl and brush with olive oil. pressing flat with your knuckles. Beat for five minutes.Ciabatta Bread Ciabatta Bread Makes 4 loaves. adding the yeast and salt. 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. gas mark 7. sprinkling with water three times during the first 10 minutes. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Cover with a damp cloth and leave in a warm place for 2 hours. form into a dough and then knead on a floured surface until springy. Dust baking sheets with cornmeal and place dough on top. Slowly add • Using either a food processor or those at the end of your wrists. Heat baking sheets in oven. cover and leave to rise until doubled in size. Now chill. • Stir the warm water. • Bake 25 minutes.html[11-Sep-11 02:28:32] . this mixture to the 1 1/4 lb of flour.ca/~mec1995/recipes/breads/ciabatta. milk and olive oil into the chilled mixture.

add the honey to the butter.ca/~mec1995/recipes/breads/raisin-2. in a pre-heated 350 °F oven.Cinnamon Raisin Bread Cinnamon Raisin Bread by Tony van Roon Makes 4 large loaves: 1 quart buttermilk 1/4 pound (1/2 cup) butter 1 cup light honey 1 teaspoon salt 2 cups raisins 2 packages dry yeast 2 eggs 12 cups unbleached white flour OR 12 cups whole wheat flour cinnamon o Soften the butter until liquid but not too hot. Add the eggs. Knead until consistant. Back to Bread Recipes http://www. Mix while adding the buttermilk.sentex. add the raisins to the liquid mix and knead in generous amounts of cinnamon when kneading the dough. for about 35 to 40 minutes or until done. o When making this bread.htm[11-Sep-11 02:28:38] . o Bake. mix well. o Put the flour with the salt and dry yeast in a bowl. Loosen up the 2 eggs in small bowl with a fork.

cinnamon. Cool in pan on wire rack 5 minutes. and salt into large bowl. nutmeg. melted. Heat oven to 350 degrees. then turn out onto rack and let cool completely. butter. Sift flour. loaf pan.ca/~mec1995/recipes/breads/cocbread. 4. Bake until pick inserted in center comes out clean. stir into flour mixture. 3. Spoon into prepared pan.Coconut Bread Coconut Bread by Tony van Roon Makes 1 loaf 2 1/2 1 1 1/2 1/2 1/2 2 1/4 3 1 1/2 1 cups all-purpose flour Tbsp baking powder tsp ground cinnamon tsp ground nutmeg tsp salt cups shredded sweetened coconut cup sugar large eggs cup canned coconut cream cup (1 stick) unsalted butter. about 1 hour. 2. Butter 9x5-in.sentex. coconut cream. Stir in coconut and sugar. baking powder. cooled tsp coconut extract 1. Beat eggs. and coconut extract in medium bowl until blended.htm[11-Sep-11 02:28:42] . Tony van Roon http://www. Back to Bread Recipes Menu Copyright ©1998-1999.

Tony van Roon http://www. salt. Back to Bread Recipes Menu Copyright ©1998. Add shortening and sugar. Place in well-oiled bread pans. Bake in hot oven (425 °F) 40-50 minutes. Cover and set aside to rise in a warm place until light.about 2 hours. Knead lightly and place in well-oiled bowl. Form into loaves.htm[11-Sep-11 02:28:48] . Cover and let rise again until double in bulk. Cover and set in a warm place until double in bulk . which have been creamed together. scalded and cooled tsp salt cup cocoa cup shortening eggs. cocoa. and remainder of flour or enough to make a soft dough.sentex." Cocoa Bread Makes 2 loaves 5 1/2 1 OR 1 2 1/2 1/2 1/4 2 1/2 cups flour cake compressed yeast cake dry yeast cups milk. well beaten cup sugar Soften yeast and dissolve 1 tablespoon sugar in lukewarm milk.ca/~mec1995/recipes/breads/cocobred. Add 3 cups flour and beat until smooth. filling them 1/2 full.Cocoa Bread by The Household Searchlight "Old Chocolate Bread recipe from pre-1941. eggs.

Mix the egg and oil together well and stir into the cornmeal. Do not overbake! Makes 1 loave or 16 squares. baking powder and the sugar.sentex. I use real. Add the cornmeal to the flour and stir to moisten. In a large bowl mix together the flours. Don't overmix! Pour into prepared pan and bake for 25 minutes or until a inserted toothpick or skewer comes out clean.ca/~mec1995/recipes/breads/corn3.htm[11-Sep-11 02:28:59] . tsp=teaspoon ½ cup cornmeal ½ cup all purpose flour ½ cup whole wheat flour ¼ cup sugar ½ tsp salt 4 tsp baking soda 1 cup milk 1/3 cup vegetable oil 1 large egg Mix the cornmeal and milk in a small bowl so the cornmeal can soak while preparing the rest of the ingredients. Yummy! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 9x9" baking pan.Basic Corn bread Basic Corn Bread by Tony van Roon In my opinion cornbread taste best when warm and fresh from the oven. Back to Bread Recipes http://www. unsalted butter on a warm slice with marmelade or fruit-spread.

or until an inserted toothpick comes out clean. flours and baking powder together and set aside.sentex.ca/~mec1995/recipes/breads/corn8. well beaten with 4 tb water. Return to Bread Recipes http://www. Preheat the oven to 375 F.Basic Cornbread (2) Basic Cornbread (2) 8 servings: ------------2 cups cornmeal 1/2 cup whole wheat flour 1/3 cup oat flour 1/3 cup millet flour 4 tsp baking powder 2 cups rice milk 4 Tbsp frozen apple juice concentrate. thawed 3 tsp Ener-g Egg replacer. Fold together briefly. Mix the cornmmeal. Pour into a nonstick 8-inch square pan and bake for 30 minutes. Mix the remaining ingredients together and pour over the dry ingredients.htm[11-Sep-11 02:29:08] .

Add the buttermilk or sour milk and beat until just smooth. Then add the honey. salt. o Pour into a greased 9 x 9-inch baking pan and bake at 400 °F. eggs.ca/~mec1995/recipes/breads/corn1. and the oil. o Cut into squares and serve warm.htm[11-Sep-11 02:29:16] . for 15 to 20 minutes. and the cornmeal.sentex. Back to Bread Recipes http://www. the flour. baking powder.Corn Bread Corn Bread by Tony van Roon Makes about 14 squares: 1 cup unbleached white flour ½ teaspoon salt (optional) 4 teaspoons baking powder 1 cup cornmeal ½ cup honey 2 egss ¼ cup sunflower oil 1 cup buttermilk or sour milk o Sift together in a bowl.

Alabama Corn Bread Alabama Corn Bread by Brenda Coffell Serves 8 1 2 1 3/4 3/4 egg.htm[11-Sep-11 02:29:25] . Practice makes the best bread. Bake till goldenborwn. And mix gently. Alabama. Add hot oil (if hot enough it will sizzle. Enjoy! Brenda. beaten cups buttermilk Tbsp sugar cup self rising flour cup self rising corn meal* oil skillet * (Works better than mix to me. Put into greased skillet.) I gladly will share my Alabama Cornbread recipe with you. I put butter on after cooking.sentex. I wish I could be real accurate in the measurements but I mix till it LOOKS RIGHT.ca/~mec1995/recipes/breads/corn10. oven while you mix other ingredients as listed. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.) After your roll it around in the skillet to grease well. Pour oil in the skillet till the size of a pancake (about 4 inches in diameter) and heat in 450 °F.

Cut into squares and serve. beaten 1 cup milk 2 tablespoon shortening.htm[11-Sep-11 02:29:32] . flour. milk.sentex. Return to Bread Recipes http://www. Mix cornmeal.ca/~mec1995/recipes/breads/corn6. sharp cheese. salt. sugar. Make a well in the center and add the egg.Amish Corn Bread Amish Corn Bread Yields 1 loaf: -------------1 cup flour 4 tablespoons sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup yellow cornmeal 1 egg. & melted shortening. ad 1/4 cup grated. Beat very well until the ingredient s are thoroughly blended. melted Grease a square baking pan and preheat the oven at 400 F. and baking powder in a large bowl. Pour batter into the prepared pan and bake until risen and golden brown on top. As a variation.

It is excellent when hot and fresh. and egg. COUNTRY CORNBREAD (Source: Parade Magazine. Slather with butter and/or marmalade. Pour into prepared pan. split it down the middle and toast cut side up in a toaster oven until lightly browned. Do not overbake! The top will be flecked with brown rather than uniformly so. For breakfast the next day. oil.sentex. o Bake 20 min at 400 °F until toothpick comes out clean. In another bowl blend yogurt. 1 cup enriched cornmeal 1 cup all purpose flour 1/4 cup sugar 1/2 tsp salt 1/2 tsp baking soda 1 carton (8 oz) plain yogurt 1/4 cup vegetable oil 1 egg o Sift together dry ingredients (I just put them in a bowl and mix them with a big spoon). Add dry ingredients and mix just until blended (do not overmix). Food Editor) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 400 °F Grease an 8x8" baking pan. cut a piece of the bread.htm[11-Sep-11 02:29:37] . Beth Merriman.Country Corn Bread Country Corn Bread by Tony van Roon I love this cornbread.ca/~mec1995/recipes/breads/corn2. Back to Bread Recipes http://www.

the yeast. mix to blend. Beat eggs lightly. Beat a few frops of water into the reserved beaten egg and brush over loaves. stir egg and yeast mixtures into flour and beat until smooth. corn flour. Cover loaves lightly with greased plastic wrap and let rise until doubled in blulk. 1 gram fiber. then let rest in a a warm place until double in volume. 26 milligrams cholesterol.) Bake for 20 minutes or until well browned. about 10 minutes. 16 grams carbohydrate. 142 milligrams sodium. 2 grams fat (unsaturated). Line a large baking sheet with parchment paper and draw two 8-inch circles on it. Add remianing 1 cup warm water and the corn oil to beaten eggs.sentex. Combine remaining 1/2 cup rice flour.ca/~mec1995/recipes/breads/corn11.htm[11-Sep-11 02:29:43] . slash tops of into a large diamond grid pattern. stir to combine. Using a rubber spatula. about 1 hour." Makes 2 loaves 1 1-1/2 2 1-1/2 1 1/2 2 1-1/4 2 1 cup brown rice flour + some for dusting loaves tsp granulated yeast tsp sugar cup warm water cup corn flour cup cornstarch tsp xantham gum powder tsp salt large eggs. spread soft dough into circles on marked parchment paper. xantham gum powder and salt in a large bowl. Preheat oven to 425 °F. 3 grams protein. Ceideburg Crusty Corn Flat Bread by Tony van Roon "Per serving (1/8 of a laof): 90 calories. room temperature Tbsp corn oil Combine 1/2 cup of the rice flour. (Use and up-and-down cutting motion rather than dragging the blade through the soft dough.Crusty Corn Flat Bread. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. sugar and 1/2 cup of the warm water in a 2-cup glass measure. heaping it up slightly in the center. Dust lightly with rice flour. Using a razor blade. Using a wooden spoon. set aside 1 tablespoon for brushing tops of loaves (or use butter or whatever). cornstarch.

Stir in milk. mix just enough to quickly moisten everything. Combine dry ingredients. beaten Preheat oven to 400 °F. Bake 20 . Put batter into prepared pan.ca/~mec1995/recipes/breads/corn13.htm[11-Sep-11 02:29:48] . Grease 9" square pan or large cast iron skillet. Serve warm.25 minutes or until toothpick inserted in the center comes out clean.sentex. Return to Bread Recipes Menu Copyright © Tony van Roon http://www. oil and egg.Easy Corn Bread Easy Corn Bread by Tony van Roon Serves 9 1-1/4 3/4 1/4 2 1/2 1 1/4 1 cup all purpose flout cup corn meal cup sugar tsp baking powder tsp salt cup milk cup vegetable oil egg. mixing just until dry ingredients are moistened. Again.

Put batter into prepared pan. Serve warm with butter. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.htm[11-Sep-11 02:29:54] . a day at the most if wrapped in plastic wrap and in the fridge.Honey Corn Bread Honey Corn Bread by Tony van Roon. Bake for 20-25 minutes or until skewer inserted in the center comes out clean." 1 loaf 1 1/2 1-1/4 2 1/2 1/3 3/4 2 cup cornmeal cup all purpose flour Tbsp baking powder Tbsp honey tsp salt cup apple sauce cup milk small eggs (or 1 large) Preheat oven to 420 °F.ca/~mec1995/recipes/breads/corn14. Spray pan with vegetable spray (or whatever you have).sentex. 1991 "A very tasteful and moist corn bread. Combine all ingredients until moistened. Grease 9" square pan or large cast iron skillet. The thing with most (if not all) corn breads is that they don't keep very long.

it will last absolutely not any longer! *To make applesauce from 1 apple quickly. I have successfully kept the cornbread in a airtight container overnight in the fridge.Amazing Corn Bread Amazing Corn Bread Yields 1 loaf. It is really great hot out of the oven with molasses. Grease a pan (Pam/Bakers' Joy etc.ca/~mec1995/recipes/breads/corn7.htm[11-Sep-11 02:30:03] .sentex.) and put in the oven to preheat. so you could use store bought apple-sauce for this.sorry. Return to Bread Recipes http://www. I cut up 1 apple and put in a bowl with a bit of water and then microwave on hogh for about 2 minutes.. This cornbread was quite moist and flavourful. Then I use my handblender to make it into a a sauce. pour batter into heated pan and bake for 20 min. low fat: -------------------------1/2 cup flour 3 tablespoons sugar 1 tablepoon baking powder 1/2 teaspoon salt 1 cup yellow cornmeal 2 egg whites 3/4 cup skim milk 1/3 cup apple sauce (or 1 apple made into applesauce*) O O O Preheat oven to 425 F.. I'd cut the sugar sown or out if you were going to serve it with Chilly or something like that. Mix all ingredients. 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.

wrap in foil and warm in 350°F. about 5 minutes. Add 1 cup boiling water and mix until smooth. cool on rack. about 45 minutes.ca/~mec1995/recipes/breads/corn15. Serve warm or at room temperature. Before serving. Bake until bread is light brown on top and sounds hollow when tapped on bottom. oven 15 minutes. let rise in warm draft-free area until doubled. • Can be made 1 day ahead. • Preheat oven to 350°F.. Score top of bread in ticktacktoe pattern. about 45 minutes. Wrap tightly.) Makes 1 loaf Return to Bread Recipes http://www. Knead into a ball.Portugese Cornbread Portugese Cornbread The 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. about 5 minutes. Knead on floured surface until smooth and elastic. Let cool to 120°F. Cover with towel.html[11-Sep-11 02:30:16] .sentex. • Grease 9-inch metal pie pan with oil. about 50 minutes. Flatten to fill bottom of pan. pepper and salt in large bowl of electric mixer fitted with dough hook. Remove from pan. Place in pan. Mix in remaining 1/2 cup cornmeal. about 20 minutes. Knead enough bread flour into dough to make it nonsticky. Mix in yeast and sugar. • Cover bowl with damp towel and let dough rise in warm draft-free area until puffy. to 130°F.) •1 tablespoon olive oil •2 cups (about) bread flour • Olive oil Method: • Mix 1 cup cornmeal. Cool. then 1/4 cup hot water and 1 tablespoon oil. Add 1 cup flour and mix until smooth and elastic.

htm[11-Sep-11 02:30:25] . Stir in cornmeal. Add eggs. baking powder. and shortening.ca/~mec1995/recipes/breads/corn5. Hasta-la-vista. baby! Return to Bread Recipes http://www.Corn Bread Corn Bread Serves 12 ------------1 cup flour ¼ cup sugar 4 teaspoons baking powder ¾ teaspoon salt 1 cup cornmeal 2 eggs 1 cup milk ¼ cup shortening ¼ cup bacon bits o o o Sift flour with sugar. & salt. for 20-25 minutes in a greased pan. Bake at 425 F. Beat untill smooth. milk.sentex.

ca/~mec1995/recipes/breads/corn12. Fold in corn kernels. Return to Bread Recipes Menu Copyright © Tony van Roon http://www.sentex. Add eggs.htm[11-Sep-11 02:30:51] . butter and sour cream and blend thoroughly. Bake 30 to 40 minutes. grated oz greem chiles. Mix dry ingredients together and make a well in the center. Cover with grated cheese and chiles.Southwestern Corn Bread Southwestern Corn Bread by Tony van Roon 1 servings 2 1 1 1-1/2 2/3 1 2 1/4 4 1/2 eggs cup yellow corn meal Tbsp baking powder tsp salt cup melted butter/bacon grease cup sour cream cups kernel corn lb jack or cheddar. Put half of better into prepared pan. chopped cup bacon bits Preheat oven to 375 °F. Put remaining batter on toop Add bacon bits if desired. Grease 9" square pan or large cast iron skillet.

Stir in rest of the dry ingredients.Date Nut Bread Date Nut Bread This Date-Nut-Bread family-recipe is from St. USA. 4 1 2 2 2 1 1 cups tsp. let cool.sentex. cup flour salt sugar butter beaten eggs vanilla pecans/walnuts. finely chopped 2 cups boiling water 2 tsp. then dates/water. and is over a hundred years old! 1 cup dates. well tsp.htm[11-Sep-11 02:30:58] . Be sure that the nuts are fresh and not stale. cups Tbs. baking soda in water Pour water over dates. Louis. Fold in nuts. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/datebred. Bake at 250° for 2 hours in small breadpans. chopped Cream butter and sugar. Add eggs. It takes less time if using loaf pans.

While warm. Dissolve yeast in warm water. Beat until well mixed and mixture is stiff but not heavy. except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Bake for 30 to 45 minutes at 350 degrees F. Active Dry cup Warm Water(110-120 degrees) cup Cottage Cheese. (Standard bread dough feeling). Cover and let rise in a warm place until doubled.ca/~mec1995/recipes/breads/dillbred. Creamed * Tb Sugar Tb Onion. Tony van Roon http://www. Minced Tb Butter. Punch down and put dough in a bread pan. Let rise again. Large tsp Salt tsp Dillseed cups Flour. Melted Egg. Combine all ingredients in a mixing bowl. or arrange in a round shape on a greased cookie sheet.htm[11-Sep-11 02:31:08] . bursh loaf with soft butter.Dill Bread Dill Bread by Tony van Roon 4 Servings 1 1/4 1 2 1 1 1 1 2 2 1/4 * package Yeast.sentex. Back to Bread Recipes Menu Copyright ©1998. sprinkle well with salt. Unbleached Or Bread Creamed Cottage Cheese should be heated to lukewarm.

Return to Bread Recipes http://www. Ingredients: 8 cup wheat flour 4 cup barley flour 2 cup soy bean flour 1 cup lentils.sentex. Stir in 2 cups of mixed flour. A health food store is a source for several of these ingredients. oil and small amount of water. place in large mixing bowl with remaining water. Biblical Bread Ezekiel 4:9. Knead again. Blend lentils. Stir in remaining salt and flour. Makes 4 loaves.Ezekiel 4:9. Bake at 375 °F approximately 1 hour. Mix the other dry ingredients in separate bowl. dissolved in 1/2 cup warm water 1 tbsp honey Method: Dissolve the yeast and the honey in warm water and let it sit for 10 minutes. shape and place in greased loaf pans.html[11-Sep-11 02:31:14] . then place in oiled bowl. Let rise until double in bulk. cooked and mashed 1/2 cup millet flour 1/4 cup rye flour 1-1/2 cup warm water 1 tbsp salt 5 tbsp olive oil 2 packages yeast. Bible Bread This is what is called "breaking the bread". Let rise. Knead on floured surface.ca/~mec1995/recipes/breads/ezekiel. Add yeast mixture.

Transfer to racks and cool completely before serving. Bring to boil. peeled and cut into 1-inch pieces cups milk Tbs (1 stick) unsalted butter. Combine milk. Knead until smooth. Sprinkle yeast over mixture.l Add dough. Knead dough on generously floured surface until smooth and elastic. Bake until loaves are rich golden brown and sound hollow when tapped. Drain. about 1 minute. Let dough rise until level with tops of pans. Punch dough down. about 10 minutes. room temperature cup sugar Tbs salt envelope dry yeast cups (about) all-purpose flour Place potatoes in small saucepan.Farmhouse Potato Bread Farmhouse Potato Bread by Tony van Roon "Moist. stirring to dissolve sugar. Return to bowl. Let cool to warm (105 . turning to coat entire surface. Tony van Roon http://www. about 1-1/2 hours. They are even better the day after baking. using remaining 2 Tbs butter. Cut into 2 pieces.115°F). Whisk into potatoes. adding more flour if stick. Place bread in oven. then stir in. Mix in 4 cups flour. Shape each piece into loaf. Position rack in lower third of oven and preheat to 400°F. about 10 minutes. Cover pans with towel. sugar and salt in heavy small saucepan. light loaves. about 45 minutes.ca/~mec1995/recipes/breads/farmbred. Butter two 6-cup loaf pans. Let dough rise in warm draft-free area until doubled in volume. Back to Bread Recipes Menu Copyright ©1998. Cover bowl with towel. Grease large bowl with 2 Tbs butter.sentex. perfect with Apple Butter. about 1-1/2 hours. 4 Tbs butter. Cover with cold salted water. about 30 minutes.htm[11-Sep-11 02:31:20] . Simmer until very tender. transfer to prepared pans. Force hot potatoes through sieve into large bowl. Cover and let rise until doubled in volume. Reduce temperature to 375°F. Punch dough down. Cool in pans 5 minutes." Makes 2 loaves 1/2 2 8 1/4 1 1 5 lb potatoes.

Beat in eggs and dissolved yeast mixture. Bake at 350 °F.sentex. and almond extract.German Dresden Stollen German Dresden Stollen by Tony van Roon Makes 2 loaves: 3/4 cup raisins. Add almonds. Place in a greased bowl. Cool to lukewarm. In a saucepan. lemon peel. Back to Bread Recipes http://www. Roll each piece into an oval about 3/4 inch thick. fresh orange peel 1/4 cup rum 1 package dry yeast 1/4 cup warm water 1 cup warm milk 2/3 cup butter 1/4 cup honey 1 teaspoon salt (optional) 2 tablespoons slivered. and orange peel in a bowl. Turn out onto a lightly floured surface. salt. divide dough into 2 parts. and place in a warm spot to rise until doubled in bulk (45 minutes to 1 hour). Mix well. Add the rum and let soak for 1 hour.ca/~mec1995/recipes/breads/dresden. Pour into a large mixing bowl. add the honey. Brush with melted butter. rinsed 1/3 cup chopped lemon 2 tablespoons slivered. for about 40 minutes. Sprinkle the yeast into warm water and let stand until dissolved. and place in a warm spot until doubled in bulk.htm[11-Sep-11 02:31:34] . Turn out onto a lightly floured surface and knead until smooth (about 8 to 10 minutes). cover. lemon. Drain and reserve the rum. Dredge fruits in flour and add to dough. turn once to coat the top. heat the milk and the butter until the butter melts. drained rum (reserve fruits). cover lightly with wax paper. Add enough flour to make a soft dough. fresh lemon peel 1/2 teaspoon pure almond extract 2 egss 4 to 4-1/2 cups unbleached white flour 3/4 cup chopped almonds melted butter Place raisins.

Return to Bread Recipes http://www. • After the baking cycle ends. polenta meal. • Place 1/2 of the dry ingredients in the bread pan. Ingredients: • 1 cup fresh gluten-free buttermilk • 1/4 cup butter. 3. and salt in bread pan. then add them and your favorite herbs to create an onion/herb bread.ca/~mec1995/recipes/breads/glufree3. Add the egg mixture. 3 Gluten Free Bread. use a rubber spatula to assist it occasionally. Add 1/4 cup grated cheddar cheese. beat lightly. 3 Basic Rice Bread. • In a large bowl. place on wire rack. • Observe the dough frequently during the kneading cycles.html[11-Sep-11 02:31:39] .sentex. Saute some onions in the melted butter. combine all the dry ingredients except the yeast. In a separate bowl. If it does not appear to be mixing well. Stir with a rubber spatula. combine the eggs and water.Gluten Free Bread. and allow to cool 1 hour before slicing. sprinkle the yeast on top. allow them to cool. such as yellow or blue corn flour. Mix well with a whisk. 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. Yield: 14 servings. rice vinegar. or soy flour. remove bread from pan. melted butter. Replace 1/4 to 1/2 cup of the rice flour with another gluten-free flour. Variations: Substitute olive oil for the butter. Add the remainder of the dry ingredients. Select Light Crust setting and press Start.

4 Makes 1 loaf. cornstarch. • Sprinkle with poppy seeds and bake for about 45 minutes or until the loaf is golden and produces a hollow sound when tapped. May freeze in an air-tight container for 30 days. Reserve. combine 1 cup water and tapioca. and turn into prepared loaf pan. Bring to a boil and cook for 1 to 2 minutes. • In a large mixing bowl. 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. dissolve the sugar in warm water.ca/~mec1995/recipes/breads/glufree4. 4 Gluten-Free Bread. • In a small bowl. Whisk together the tapioca and raised yeast. • In a small saucepan. Return to Bread Recipes http://www. Slice to serve. • Knead until soft. Remove loaf from pan and cool on a wire rack. Beat until smooth and set aside for 10 minutes. baking powder.html[11-Sep-11 02:31:43] . Stir well. • Spray a standard loaf pan with non-stick cooking spray and coat inside with cornmeal. about 10 minutes.Gluten-Free Bread. sift together bean flour.sentex. Sprinkle yeast over top and set aside to proof. until thickened and clear. and salt. Stir mixture into dry ingredients.

sentex. I have some experience with this stuff. (**)When tableknife stuck in center of the skillet comes out clean the bread is done. I've recently seen words bandied about regarding cornbread and the proper preparation thereof. melt 2+ tablespoons of fat (Crisco.. Not to be arrogant or anything . for your culinary pleasure I present to your the recipe descended to me from my Grandmother via my Dad. bacon fat.. 1/2 cup whole-kernel stone ground cornmeal 1/2 cup all purpose flour 1/4 cup wheat flour 2 level tablespoons sugar 1 teaspoon salt 2 teaspoons baking powder 1/4 to 1/3 teaspoon baking soda 1/3 cup vegetable oil 1 egg 2 tablespoons melted fat(see below) 3/4 to 1 cup buttermilk(*) In a 9" cast iron skillet. coming from a southern Indiana family. So here.Grandma Lane's Cornbread Grandma Lane's Cornbread by Terran Lane OK.. (*)If real buttermilk is not available.ca/~mec1995/recipes/breads/corn4..htm[11-Sep-11 02:31:48] .-) but this is the only cornbread I've ever had that is even worth eating. and pour into (slightly) warm skillet. (Not that being raised on the stuff would have anything to do with that opinion. sloppy mix. Pre-heat oven to 375°F. Mix dry ingredients together.) This is truly the cornbread by which all other cornbreads are measured (and mostly found lacking. Well. Back to Bread Recipes http://www. mix in egg and buttermilk to make a goopy. Turn out onto a warm plate and serve. Bake fifteen minutes(**). etc).) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Pre-heat oven to 375°F. it can be simulated by adding 1 tablespoon of vinegar to whole milk and allowing the mixture to warm at room temperature (or slightly more) for about an hour.

Pour into well-oiled loaf pan. OK".Grapenut Bread Grapenut Bread by Tony van Roon "This 1941 recipe was provide by Mrs. Mix thoroughly. and sift with baking powder and salt. Tony van Roon http://www. Makes 1 loaf 1 2 1/2 1 1 3 4 cup Grapenuts cups milk cup sugar tsp salt egg. egg. George Hale. well beaten cups flour tsp baking powder Combine grapenuts. Geary. Let stand 1/2 hour. measure. Add to first mixture.sentex. Back to Bread Recipes Menu Copyright ©1998. add sugar. Makes 1 loaf. Sift flour. and milk. Bake in moderate oven (400 F) about 1 hour.ca/~mec1995/recipes/breads/grapnut.htm[11-Sep-11 02:32:03] .

white cornmeal. In large mixing bowl.htm[11-Sep-11 02:32:14] . chillies.1/4 cup coarsely grated remainder cut into 1/4 inch cubes 1/2 cup coarsely chopped hot chilies. exactly in center of oven. Do not brown. Bake until a knife lightly pushed in center comes out clean and dry. chopped red pimento. Preheat oven to 400 degrees F. pie . One loaf makes about 8 servings. melted butter. beat milk and eggs. If it seems to runny work in 1 or 2 tbsp. heat in oven no more than 4 to 5 minutes to avoid browning butter. Cut into fairly thin. (You can let the bread cool to room temperature. roasted 1/2 cut into long strips other 1/2 coarsely chunked 1/2 tsp baking soda 1 tsp salt In a small saucepan. Serve at once. can cream style corn 1-1/4 cups water ground cornmeal (white) 10 oz. but it is best not to serve it cold. corn.Inca Festival Bread Inca Festival Bread by Tony van Roon 8 Tbs butter 3/4 cup milk 2 large eggs 8 oz. Rotate and tilt casserole to coat inside. fresh or canned 4 oz. It should have the consistency of southern cornbread. Put remaining 2 Tbsp. diced cheese. Place casserole.shaped wedges.) It stores well tightly wrapped in the refrigerator. salt. Mix thoroughly. can whole-sweet red pimentos. smoothing it level. butter over low heat. Set aside.sentex. butter into an 8 inch diameter baking casserole. then pour in batter. moderately runny but not down right liquid. melt 6 Tbsp. sharp cheddar cheese ---. Sprinkle grated cheese over top and decorate with pimento strips. Back to Bread Recipes http://www. Smoothly blend 1 cup white cornmeal. Do not cover. baking soda.usually 40 to 50 minutes.ca/~mec1995/recipes/breads/inca. Give butter in casserole a final swizzle.

draft-free place. Stir in enough whole wheat flour to make a stiff dough.Irish Wheaten Bread Irish Wheaten Bread by Tony van Roon Makes 1 loaf. Heat butter. except the whole-wheat flour. the mixture will curdle so not to worry. Bake in pre-heated 375 °F. Remove from pan and cool on wire rack. and let rise until doubled in bulk for about 45 minutes in a warm. o o o o o o o o o 1 cup All Purpose Flour 2 tablespoons Sugar 1 package RapidRise Yeast (equal to 8 gram) 3/4 teaspoon Salt 1/2 teaspoon Baking Soda 1 cup Buttermilk 1/4 cup warm water 3 tablespoons softened butter 2 1/4 cups Whole Wheat Flour Combine all dry ingredients in a large bow. Stir liquids into dry ingredients.htm[11-Sep-11 02:32:20] .sentex. adding more wheat flour if necessary. buttermilk and water until very warm (125 °F. cut a "X" in top of the dough (about 1/2" deep). Remove dough to lightly floured surface and form into a smooth 5-inch ball.). No kneading required for this traditional Irish brown-soda bread. Place in 9-inch pan. Back to Bread Recipes http://www. oven for about 35 minutes or until done. Cover.ca/~mec1995/recipes/breads/irish. With a sharp knife.

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. 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. add the butter and salt. • Makes 18-20 Lahvosh's. Place the dough in the pan and slit the dough in several places. Cover and let stand in a warm place for 4 hours.ca/~mec1995/recipes/breads/lahvosh. Return to Bread Recipes http://www. Then add flour and when moistened. • On a floured board. roll out the balls until they are the size of a 14" pizza pan. Divide the dough into balls the size of two hands cupped together.html[11-Sep-11 02:32:24] .Armenian Cracker Bread Lahvosh--Armenian Cracker Bread This is what the bible means when it says "breaking bread" Ingredients: • 5 lbs.sentex.Lahvosh (Pareg Hatz) . dissove yeast and then add sugar. • Knead the dough until it is very smooth. with a small amount of the warm water.

Combine and knead mixture for about 10 minutes. Cool to lukewarm and mix in the flour and sugar to a paste. 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. Return to Bread Recipes http://www. Fill with rewena and sprinkle baking soda over the top. Shape into loaves or place the mixture into greased loaf tins. Cover and stand in a warm place until the mixture has fermented.html[11-Sep-11 02:32:29] .Maori Bread (Rewena Paraoa) 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. adding a little water if the mixture is too firm. Bake at 450 °F (230°C) for 45 to 50 minutes.ca/~mec1995/recipes/breads/maori.sentex.

ca/~mec1995/recipes/breads/mahdzoon.Mahdzoon Bread Mahdzoon Bread Armenian version of our sour-dough bread. Let rise for 15 minutes. • Cover the dough and let rest for 10 minutes. made with yoghurt.html[11-Sep-11 02:32:35] . baking soda and baking powder together and add to the mahdzoon mixture. 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 1 1 3 1 1/2 cup liquid margarine or melted butter which has been cooled teaspoon baking powder teaspoon baking soda cups all-purpose flour egg cup sesame seeds sugar and salt in the warm water and then add the mahdzoon Method: • Dissolve the yeast. • Beat the butter.sentex. Braid this by crossing one end over the other 3 times. • Place on a lightly greased cookie sheet. Repeat until all the dough has been used. Stir in the flour and knead for about 5-6 minutes. Return to Bread Recipes http://www. depending on size of braids. Wash with an egg wash made by beating 1 egg in 1/3 cup of water. • Makes 3-4 dozen. Sprinkle with sesame seeds and bake for 15 to 20 minutes in a 350 °F oven. and mix well. • Make a small ball and roll out with your hands to a 1/8" cylinder about 3/4" in diameter.

Tony van Roon http://www. and last add cheese. for about 45 minutes. eggs. Cook at 350°F. onions. and salt.Mexican Cornbread Mexican Cornbread by Tony van Roon Servings: 4 1 1 1 1/2 3 1 3 1/2 3 1 1 lb Ground Meat x Salt & Pepper To Taste cup Chopped Onion lb Grated American Cheese ea Jalapeno Peppers Finely Chop cup Cornmeal ea Large Eggs tsp Soda Tbsp Bacon Drippings cup Sweet Milk tsp Salt Make batter by mixing together the cornmeal. drippings. Grease a 9 x 13-inch baking pan. soda.sentex. Back to Bread Recipes Menu Copyright ©1998.ca/~mec1995/recipes/breads/mexcorn. milk. Cover with remaining batter.htm[11-Sep-11 02:32:44] . Mix well. peppers. Brown meat and drain off grease. Add 1/2 batter then sprinkle on the meat. Serve hot.

Monastery Oatmeal Bread Monastery Oatmeal Bread by Tony van Roon Makes 2 oval loaves Sponge: 1-1/2 2 1-1/2 1 1 1/2 Dough: 1 1/4 2 2-1/2 1 envelopes dry yeast or 1 1/2 cakes fresh yeast Tbs sugar or honey cups warm or lukewarm milk cup rolled oats cup bread flour or all-purpose flour cup whole wheat flour cup rolled oats cup (1/2 stick) butter. Place on prepared sheets seam side down. bread flour and whole wheat flour in large bowl. Cover and let rise again in warm draft-free area until doubled in volume. Add dough. about 30 minutes. kneading in allpurpose flour if sticky. Knead each piece into round. Let rise in warm draft-free area until doubled. Bake until loaves sound hollow when tapped on bottom. Let stand until foamy. using wooden spoon. melted tsp salt to 3 cups whole wheat flour All-purpose flour 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. Grease large bowl. Back to Bread Recipes Menu Copyright ©1998. Gently turn dough out on lightly floured surface. Immediately transfer to racks and cool. Mix in 1 cup oats. about 30 minutes. turning to coat entire surface. about 30 minutes. butter and salt. Preheat oven to 400°F. stir to dissolve. Grease baking sheets. Slash top of loaves. Knead on floured surface until smooth and elastic. Combine oats. crumble into small bowl. Gently knead dough in bowl until deflated. Cover with plastic wrap. If using cake yeast. about 45 minutes. using serrated knife.htm[11-Sep-11 02:32:55] . Pull 2 opposite sides under to form oval. Cut in half. Cover bowl with plastic. Let rise until doubled in volume. Add yeast mixture and whisk until smooth.ca/~mec1995/recipes/breads/monastry. For dough: Stir down sponge. Vigorously stir in enough whole wheat flour 1/2 cup at a time to form soft dough. Let rise in warm draft-free area for 1 hour. Brush with glaze and sprinkle wit oats.sentex. Tony van Roon http://www. Stir in sugar and lukewarm milk (95°F).

---.oven for 30-35 minutes. I ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 375° F.Monkey Bread. drizzle a little melted butter evenly over the top of this first layer. I Monkey Bread. brown sugar.Monkey bread makes you going ape! 1/2 cup Margarine or Butter 1/3 cup Granulated Sugar 1/3 cup Brown Sugar 1/4 cup Finely chopped nuts 1 tablespoon Cinnamon 3 cans Buttermilk Biscuits Bundt pan ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ o Prepare Bundt pan by coating the inside with cooking spray or butter and set it aside. nuts and cinnamon. Tony van Roon by Tony van Roon http://www. o When done.sentex. remove from the oven and let cool for a minute or two. o Melt 1/2 cup butter (not the diet type!) in a bowl. mix the sugar. then turn onto a plate and carefully remove the pan. Repeat these steps for the next two cans of biscuits. o Open one can of biscuits and separate. then drop into Bundt pan. Put each ball into the sugar mixture and coat.ca/~mec1995/recipes/breads/monkey. After finishing the first can of biscuits. o Sprinkle the remaining sugar over the top and bake in a preheated 375° F. Enjoy! Back to Pastry & Rolls Menu Copyright © 1996.htm[11-Sep-11 02:33:01] . Cut each biscuit into four sections and roll each section into a ball. In another bowl. If you leave the monkey bread in the Bundt pan much longer. it will stick to it and is hard to remove.

II by Tony van Roon Preheat oven to 375° F. combine white sugar and cinnamon.Monkey Bread. Boil 1 minute. Tony van Roon http://www.sentex. Bake 35 minutes at 350 degrees. Let stand 10 minutes before removing from pan.ca/~mec1995/recipes/breads/monkey2. Melt butter and brown sugar. Shake biscuit pieces and line in greased tub or Bundt pan. Pour over biscuits.htm[11-Sep-11 02:33:09] . Back to Pastry & Rolls Menu Copyright © 1996. In large baggie. 3 cans Buttermilk Biscuits (10 per can) 1 cup Sugar 2 tsp Cinnamon 1 cup Brown sugar 1 stick butter Pecans (optional) Cut biscuits into 1/4's. II Monkey Bread.

turn out onto a lightly floured surface. If dough is too sticky. In a food processor fitted with the steel blade. Let rise in a warm. bake 25 minutes. Reduce heat to 375°F. punch down dough. Lightly grease a baking sheet. Form dough into round loaf about 10 inches in diameter. draft-free place until doubled in bulk. 1 Tbsp at a time. 5 to 10 minutes. processing just until blended. It should be smooth and satiny. about 5 seconds. The loaf is done when it sounds hollow when tapped on bottom. Process until dough forms a ball. Return to Bread Recipes http://www. Cover very loosely with plastic wrap. check consistency of dough. Process 20 seconds to knead. place on greased baking sheet.) 1 Tbsp sugar 1 pkg active dry yeast (about 1 Tbsp) about 3 cups bread flour 1-1/2 tsp salt 2 Tbsp vegetable shortening sesame seeds Method: In a 2-cup glass measuring cup. add more flour. let rise until almost doubled in bulk. Ingredients: 1 cup warm water (110°F. If dough is too dry. and shortening. When dough has doubled in bulk. Add yeast mixture. Bake loaf in center of preheated oven for 10 minutes. Cool completely on a rack before slicing.html[11-Sep-11 02:33:15] . salt. Sprinkle top of loaf with sesame seeds. combine 3 cups flour. turn to coat all sides. Remove plastic wrap. about 1 1/2 hours.Muffuletta Bread Muffuletta Bread Makes 1 loaf. 1 or 2 Tbsp at a time. Lightly oil a large bowl.sentex. press seeds gently into surface of loaf. Preheat oven to 425°F. swirling to coat bottom and sides. Place rack in center of oven. Place dough in oiled bowl. processing just until blended. Cover bowl with plastic wrap.ca/~mec1995/recipes/breads/muflet. 1 hour. Stir in yeast. Stop machine. Let stand until foamy. combine water and sugar. add more warm water.

preheat oven to 450 degrees F.sentex. When ready to bake. Dough may be refriggerated at this point for baking later. Back to Bread Recipes http://www. Place on baking sheet and bake until bread puffs and is lightly browned.htm[11-Sep-11 02:33:23] . 2-1/2 to 4 minutes. Pinch off pieces about the size of golf balls and place on large buttered pan. add warm water if necessary. Pat balls into thin circles about 6 inches in diameter. Make a well in center and add remaining ingredients. Mix until dough is somewhat sticky. Turn onto floured board and knead until dough is elastic. Cover with damp cloth and let rest 1 hour. Serve hot.ca/~mec1995/recipes/breads/naan.Naan Bread Naan Bread Makes about thirthy 6-inch rounds: 4 cups all-purpose flour 1 Tbs sugar 1 Tbs baking powder 1-1/2 tsp salt 3/4 tsp baking soda 3/4 cup milk 1/4 cup plain yogurt 2 eggs 2 Tbs oil Combine dry ingredients in large bowl and blend thoroughly.

optional ½ tsp cumin seeds 1 Tbsp oil 1 egg. Add water if necessary. Heat the oil in a pan. kneading just enough to hold together. turning once. Add cumin seeds. covered. Let dough rest. milk and yogurt until barely warm. Roll each ball to 1/8" thichness.sentex. Heat beaten egg. Mix the dough. except the cumming seeds.Naan 2. Broil in oil. Brian Edmonds' Naan Recipes Back to Bread Recipes http://www. (Susheel) Naan 2. Divide into 20 small balls.ca/~mec1995/recipes/breads/naan2. beaten Mix dry ingredients. Add to flour mixture.htm[11-Sep-11 02:33:27] . for 35-40 minutes in a warm spot. (Susheel) Posted by Tony van Roon Makes about 20 round small breads: tsp=teaspoon Tbsp=tablespoon 2½ cups all purpose flour ½ tsp baking soda ½ tsp baking powder ½ cup milk ½ yogurt ½ tsp sugar.

(Can be prepared 3 months ahead. Continue baking until bread sounds hollow when tapped on bottom. Cool completely. about 1 hour. about 30 minutes.sentex. Bake loaves 15 minutes. Remove from pans. sugar and salt over water in large bowl. Continue kneading until dough is very smooth and elastic. turning to coat entire surface. Rewarm in 350°F oven for about 20 minutes. Cover and let rise in warm draft-free area until doubled in volume. Stir to blend. Let stand in warm draftfree area until dough rises to top of pans. Tony van Roon http://www. Punch dough down. Stir in another 1 cup flour. let stand until dissolved. Generously butter four 18-inch baguette pans. Preheat oven to 450°F. Add 5 cups flour to yeast mixture and stir to incorporate.115°F) cups bread flour egg white beaten with 1 tsp water (glaze) Sprinkle yeast.htm[11-Sep-11 02:33:33] . about 1 hour.) Back to Bread Recipes Menu Copyright ©1998. Knead dough 3 to 4 times. Reduce oven temperature to 350°F. Divide evenly into 4 pieces. Repeat with remaining pieces. Let stand 15 minutes at room temperature. Let stand until foamy and proofed. Knead in remaining 1 cup flour. about 10 minutes. Roll 1 piece into 7x15-inch oblong.ca/~mec1995/recipes/breads/newfr. Set seam side down in 1 prepared pan. Butter large bowl. Using razor blade. Brush each with glaze. Turn dough out onto generously floured surface. Wrap in foil and freeze.New Orleans French Bread New Orleans French Bread by Tony van Roon Makes 4 loaves 2 2 1 2-1/2 7 1 envelopes dry yeast Tbs sugar Tbs salt cups warm water (105 . Roll up as for jelly roll. Serve immediately. make three to four 3/8-inch-deep slashes atop each loaf. Add dough. abut 10 minutes.

Add remaining flour 1 cup at a time until dough is stiff. salt.sentex. Dough should be smooth and glossy in appearance.Nisu Bread Nisu Bread Makes 3 loaves.ca/~mec1995/recipes/breads/nisu. let rise again. cardamom. Beat until dough is smooth and elastic. Stir in the milk. active dry yeast 3/4 cup warm water 13 oz can undiluted evaporated milk. and divide each part into three. crushed loaf sugar (sugar cubes) and or sliced almonds. cover lightly and let rise in warm place (about 85°F) until doubled. Ingredients: 2 pkgs. heated to 110°F 1/2 to 1 cup sugar 2 teaspoons salt 1 teaspoon (or more) crushed cardamom seeds 4 eggs. Return to Bread Recipes http://www. Glaze loaves with a mixture of beaten egg and milk. Place on lightly greased baking sheets. Braid 3 strips together into a straight loaf and pinch the ends together and tuck under. beaten 1/2 cup softened butter 8 to 9 cups all purpose flour egg mixed with milk for glaze pearl sugar. Add about 3 cups of flour and beat well.html[11-Sep-11 02:33:41] . turn dough to grease top. eggs and enough flour to make a batter (about 2 cups). Let rest for 15 minutes. Shape each piece of dough into a strip 16 inches long by rolling between palms and board. Let rise until puffy (1/2 to 1 hour). Bake at 400 ° for 25-30 minutes. Place in a lightly greased bowl. divide into 3 parts. Punch down. sliced almonds or plain sugar for decoration Method: Dissolve the yeast in the warm water. sugar. Turn out onto a lightly floured board. beat until dough looks glossy again. cover with inverted mixing bowl. Do not overbake or loaves will be dry. Repeat for second and third loaves. Sprinkle with pearl sugar. Add the butter. Knead until smooth and satiny. Turn out onto floured board.

My stove burner setting (electric) is about 6 to 6. If you don't have (enough) yeast. Happy New Year! Return to Pastry Recipes Copyright © Tony van Roon http://www. Some of the raisins still have stems on them. hot (see Preparation) 2-1/2 to 3 cups Lemon rind.5 setting. It is a traditional snack among the Dutch to eat 'oliebollen' (pronounced: 'Oh-lee-boh-lun'). Kerst Stol. Works for me. Let cool a bit first. grated (optional) 1 Preparation: Make sure everything is warm. Add the eggs and part of the 'hot' (not boiling!) milk. Add the rest of the milk and mix well. Add the raisins/currants and the lemon rind (or even orange peel). I have a plastic pail which I use only for yeast recipes. Boter Letter. I microwave the milk until it is hot (probably around 50°C). Form with two spoons quickly 'balls' and put in the hot oil until golden brown.Olie Bollen.htm[11-Sep-11 02:33:49] . it's not gonna be a New Year without Olie Bollen! Makes about 75 Oliebollen Ingredients: 50 gram 1 tsp 1kg 3 500 gram 1 2-1/2 cups 1 Fast Rise Dry Yeast (6 pkgs) 4 Tbsp Salt 1 tsp All Purpose Flour 6 cups Large Eggs 3 Currants & raisins 2-1/4 cups Apple (Royal Gala). apple at room temperature (before peeling). I recommend frying 1 oliebol and then eat it to check if you're happy with the frying time.sentex. add beer.. wash the currants and raisins and then soak in hot water for 1 hour. together with the apple. So only fry as long as needed. put the eggs in warm tap water for 10 minutes. Put a piece of bread crust in the oil to check if the oil is hot enough.. Kerst Krans Dutch Olie-Bollen by Tony van Roon My family's traditional Dutch NewYears eve favourite.. not very appetizing while eating so remove them. Put the flour in a large bowl. They are usually made New Year's eve (or even during the day) and for the Dutch. If 'blue' smoke is coming from the oil it is definately too hot.. . Oil temperature should be about 'medium-high'. add salt and yeast and mix well.=) Serve with powdered sugar (icing sugar) sprinkled on top. Mix well. Let rise for 60 minutes on a draft free spot. hick.ca/~mec1995/recipes/breads/oliebol. The fully soaked raisins/currants. The consistancy of the dough batter should be something like thick porridge. finely chopped 1 2% milk. or are short. will provide moisture and keep the oliebollen fresh for several days. Hollandse Boterletter. 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. Use your own judgement. Like. Something like a very fluffy ball-like raisin-bun deepfried in hot oil. Check a couple for consistancy until you get the hang of it. Dutch. If you fry the oliebollen too long they become hard the next day.

Cream sugar and butter together. Tony van Roon http://www. Set aside to cool and then add to sugar/butter mixture.ca/~mec1995/recipes/breads/orangedn. Mix remaining ingredients and add to wet mixture. It is important that the pecans and walnuts are fresh and not stale. Makes 1 loaf Back to Breads Page Copyright ©1998. water. Especially stale walnuts will leave a bitter after taste.Orange Date Nut Bread Tony's Orange Date Nut Bread Ingredients: 1 egg (small) 1 cup sugar 2 tbsp butter 2 cups allpurpose flour 1 tsp baking powder 1 tsp baking soda 1/2 cup freshly squeezed orange juice 1-1/2 tbsp freshly grated orange rind 1/2 cup hot water 1/4 cup chopped pecans 1/4 cup chopped walnuts 1 cup dates Preheat oven to 350°F (180°C). baking soda. Bake for 1 hour. Also. Pour into a large greased loaf pan. orange juice and rind. keep in mind that pecans are a little bit harder than walnuts. In a seperate bowl mix the dates. or until a skewer comes out clean. Beat in egg and set aside.htm[11-Sep-11 02:33:55] .sentex.

cover with stainless steel bowl. Pat the top of the filling. add salt and 2 1/2 cups flour and knead smooth and elastic. Add shredded cabbage and salt and pepper and cover and cook until cabbage is tender and soft. Brush oil over the top of the dough and sprinkle with salt or garlic salt. Roll out dough into an 18 of rectangle. Ukrainian Potato Bread Pagach. Let rise double. Bake at 400°F for 30 minutes or until golden brown.sentex. Drain off any excess oil. Place dough on countertop. Carefully pinch edges together. Fold the other half of you have a turnover.ca/~mec1995/recipes/breads/pagach. Place on greased baking sheet. Ukrainian Potato Bread Ingredients: 2-1/2 cups flour 1 cup warm water 1 pkg yeast 1/2 teaspoon salt 1 lg onion peeled and sliced 1 med head cabbage. Return to Bread Recipes http://www.Pagach. Saute onion in oil until soft. leaving a 2 dough over the filling so dough down lightly on the x 12 inch rectangle. Place cooled filling on one side inch margin from the edges. Allow to rise double in bulk. 9 x 12 inches. shredded 1/2 cup oil salt pepper Method: Dissolve yeast in the water. adding more flour as needed.html[11-Sep-11 02:34:04] . Punch down dough and divide into 2 parts.

Chez Helene Restaurant [From: The Legends of Louisiana Cookbook.ISBN 0-671-708171]" Serves 4 3 1/2 1/2 2 1 1/4 1/2 8 2 2 eggs. milk. Fry the bread until golden brown on both sides. lemon zest. brandy and nutmeg in a bowl.ca/~mec1995/recipes/breads/perdu. Back to Bread Recipes Menu Copyright ©1998. beaten cup milk cup sugar Tb orange flower water Tb grated lemon zest cup brandy tsp ground nutmeg slices stale French bread Tb butter Tb vegetable oil Powdered sugar Cane syrup Combine the eggs. Soak the bread in the liquid mixture.sentex. Tony van Roon http://www. Dust with powdered sugar and serve with warm cane syrup. Mix well. sugar. French Toast. orange flower water. Heat the butter and oil in a heavy frying pan.Pain Perdu. Sheila Ainbinder -. also (Lost Bread) Pain Perdu (Lost Bread) by Tony van Roon "Submitted by Austin Leslie.htm[11-Sep-11 02:34:10] .

• Stir in the maple syrup and bring the liquid up to a simmer.html[11-Sep-11 02:34:17] . • In a nonstick sauté pan. Dip 2 slices of the bread into the egg-milk mixture.sentex. • Repeat until all the butter and bread is used. milk. orange juice. and vanilla. whisk the eggs. Yields: 6 servings. heat 2 tablespoons of butter. Remove the sauce from the heat. melt 2 tablespoons of the butter. French toast French Toast yes. set aside. • Add the pecans and sauté for 4-5 minutes. sugar. Spoon the warm sauce over the pain perdu. • Remove the pan from the stove and add the rum. Ingredients for Bananas Foster: • 2 tablespoons butter • 2 bananas. Dust the entire plate with powdered sugar. orange zest. coating evenly. Fry in the butter until golden brown. about 1 inch thick • powdered sugar for dusting • bananas foster (below) Method: • In a mixing bowl. peeled and sliced.ca/~mec1995/recipes/breads/perdu2. 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. Carefully place the pan back on the stove and flame the sauce.Pain Perdu. French toast Pain Perdu. 1/4 inch thick • 1 cup pecan pieces • 2 cups maple syrup • 1/4 cup rum Method for Bananas Foster: • In a sauté pan. stirring constantly. Return to Bread Recipes http://www. 2 or 3 minutes on each side. Add the bananas to the pecan mixture and warm slightly. cinnamon. • Lay the pain perdu on a platter. to dissolve the sugar.

eggs. knead until soft. and let rise until doubled. Place the rolls on lightly buttered or parchment-lined baking sheets. Add the butter and mix thoroughly. about 10 minutes. The rolls should double in size and puff up into fat buns as they bake. Place the dough in a buttered bowl. patting the raisins over the surface. Italian Dolci type Ingredients: 1-1/2 cups (225 grams) raisins water to cover 3-1/2 tsp active dry yeast 1/2 cup plus 2 tablespoons warm milk (not hot) 1/2 cup (70 grams) unbleached all-purpose flour 3-1/4 cups (430 grams) unbleached all-purpose flour 1/2 cup (100 grams) sugar 1 tsp (5 grams) salt 2 eggs 1 egg yolk grated zest of 1/4 lemon grated zest of 1/4 orange 1/4 tsp vanilla extract 1 stick (115 grams) unsalted butter. 8 to 10 minutes). cover with plastic wrap. and rolling up the dough. Stir the yeast into the warm milk in a small bowl. salt. Add the flour and reserved raisin water and stir until smooth. sponge. sugar. Italian. Heat oven to 400°F. springy. Dolci type Panini Bread. and smooth except for a few blisters.Panini Bread. springy. about 1 hour. egg yolk. 20 to 30 minutes. and vanilla in a mixer bowl and mix with the paddle until blended. Place the flour. room temperature 1/4 cup unbleached all-purpose flour for the raisins Method: Soak the raisins in cool water to cover at least 30 minutes.sentex. Cover with a towel and let rise half their original volume. drain but reserve 1/4 cup of the water. Bake 18 minutes. Cut the dough into 16 to 18 pieces and roll each piece into a ball. (Or by hand. Change to dough hook and knead at medium speed until soft. grated lemon & orange zests. 3 to 4 minutes. Cool on racks. about 45 minutes. let stand until creamy. Cover with plastic wrap and let rise until doubled. Add the raisins to the dough in 1 or 2 additions by flattening the dough. Return to Bread Recipes http://www.html[11-Sep-11 02:34:26] .ca/~mec1995/recipes/breads/panini. and very smooth. Pat the raisins dry and toss with 1/4 cup flour.

Return to Bread Recipes http://www. spread dough out evenly in each pan.Peda. Cover each pan and let dough rise again. Sprinkle each with sesame seeds and then bake for 20 minutes in a 450 °F oven or until dark golden brown. Add sugar. salt and Crisco. Peda Bread. Spray 4 pie tins with vegetable oil spray(any kind). 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. • Now make a wash with 1 tablespoon flour and 1/3 cup water and brush the tops with the wash. Armenian Flat Bread Peda.ca/~mec1995/recipes/breads/peda.sentex.html[11-Sep-11 02:34:31] . Gradually add flour and mix well. Armenian Flat Bread Don't confuse Peda with Pita Bread or Armenian cracker bread! Ingredients: • 5 1/2 cups flour. Cover dough and let rise until double it's size. Divide dough into four parts. With hands lubricated with oil.

cover and let rise to double in a warm spot for about 1-1/2 to 2 hours. the dough should be smooth and eleastic.very hot for these little breads. -. In a large mixing bowl. Then stir in 5 cups of the flour.htm[11-Sep-11 02:34:39] . I wrote it down from one of the many library cookbooks years ago and forgot to take the name of the originator. Place 1 cookie sheet on the lowest rack for 5 minutes. adding the additional cup of flour if the dough gets too sticky.ca/~mec1995/recipes/breads/pita. Let them cool--rewarm them for serving.sentex. Punch down on floured surface. and let rest for about 30 minutes. turning once to coat the top. cover. Using a floured rolling pin. stir and set aside to proof. When kneading is finished. Do not open the oven during this first baking. place the next tray on the bottom for its 5-minute. When they're done. mixing vigorously with each addition. place in a greased bowl. you will bake the remaining Pita. add the honey. Turn out onto a lightly floured board and knead for 10 minutes. add the remaining 1-1/2 cups of water. flatten each ball into a circle about 8 inches diameter and about 1/8 inch thick. Dust 2 baking sheets with cornmeal. The (preheated) oven is set fpr 500 °F. After 5 minutes. and the yeast mixture. Shape into a ball. remove from oven. Dust the cookie sheets with cornmeall also in between baking Pita's. salt. Mix the yeast in 1/2 cup of the warm water. The breads will puff up and be lightly browned when they're done. or freeze them for future use. transfer the sheet to a higher shelf and let it bake for another 3 to 5 minutes. the oil. but therein lies the secret. Continue the process until all the breads are baked. Let the remaining circles stay on the floured surface--when you have baked the first breads and the cookie sheets are empty.Pita Bread Pita Bread (or just Pita) by Tony van Roon 8 to 10 breads: 2 packages dry yeast 2 cups warm water 1/2 teaspoon honey 1/4 cup olive oil 1 tablespoon salt (optional) 5 to 6 cups whole wheat flour cornmeal Actually. let the dough rest for about 10 minutes and then divide it into 8 to 10 pieces. place 2 of the circles on each sheet. Back to Bread Recipes http://www. high heat and remove the first ones to a wire rack to cool. shaping each piece into a ball. 1 cup at a time. cover and let rest for about 30 minutes. this recipe is not my own. Knead each ball for 1 or 2 minutes.

Mix in buttermilk. Roll 1 piece into smooth ball (keep remainder covered with towel). Dust generously with whole wheat flour and roll into 5-inch-diameter circle. Transfer to paper towels using slotted spoon. Knead dough on lightly floured surface 2 minutes.ca/~mec1995/recipes/breads/poori. gently press in center with back of slotted spoon until bread puffs. Cover and let rest 15 minutes.Whole Wheat Indian Bread Posted by Tony van Roon Makes 8 breads: 1/2 cup whole wheat flour 1/2 cup self-rising flour 1/3 cup buttermilk Additional whole wheat flour Peanut oil or corn oil for deep frying Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl.htm[11-Sep-11 02:34:46] . dusting with flour to prevent sticking. Pour oil into wok or medium saucepan to depth of 3 inches. Divide dough into 8 pieces.Whole Wheat Indian Bread Poori . Turn and cook until light brown. about 20 seconds. Place on platter and serve immediately. Keep warm while cooking remaining dough.Poori . Back to Bread Recipes http://www. Heat to 375 °F. Add 1 dough round to oil. When dough starts to rise. Cover. Repeat with remaining dough.sentex. dough will sink to bottom.

stir until dissolved.ca/~mec1995/recipes/breads/pulla.sentex. Brush with slightly beaten egg. Divide into 3 equal parts. 350°F about 30 minutes or until golden brown. about 45 minutes. Bake in moderate oven.html[11-Sep-11 02:34:52] . Beat 1 egg and sugar together. shape each into a long strand. Let rise again until doubled in size. Add lukewarm milk. Coffee bread from Finland Finnish 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. Cover. • 1 tsp powdered cardamom • 1/3 cup soft butter • 1/4 cup slivered almonds Method: • Add yeast to warm water. Punch down. Makes 1 loaf. approx. 85°F until doubled in size. Add cardamom and enough flour to make a soft dough. salt and some of the flour. Coffee bread from Finland Pulla. Knead until dough no longer sticks to sides of bowl. Knead vigorously until thoroughly mixed. Let rise in warm place. Add butter. Cover. Stir to mix. Cool. Braid strands to form a loaf. Sprinkle with almonds. add milk mixture. Return to Bread Recipes http://www.Pulla.

Grease three 6x3" loaf pans... RADIO BEER BREAD (no I don't know why it's called 'radio'--sorry!) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Preheat oven to 350° F. and says the reason she works out is so she can eat it without too much guilt. Although I don't recommend using that much. you don't need all of it.Radio Beer Bread Radio Beer Bread by Josh Hart This bread recipe was given to me by my grandmother. 1/4 cup of less should be plenty. Do not be fooled by its simplicity. for 50 minutes Relax. 3 cups self-rising flour 2 tbs sugar 2 beers (12oz) 1/2 cup melted butter. Mix flour and sugar with a wooden spoon Add first beer 1/3 at a time Turn batter into the three loaf pans Drizzle butter over tops (again.sentex. My girlfriend loves it. and drink the second beer while your wait It's best fresh from the oven Comments or questions? Write to Josh: josh@uclink4.edu Back to Bread Recipes http://www. and to her by her mother.berkeley. but some is necessary) Bake at 350° F.htm[11-Sep-11 02:34:58] . so. but that's what the original recipe calls for.ca/~mec1995/recipes/breads/radiobb..

Knead on a floured surface or countertop until smooth for about 10 minutes. Stirr in the currants. If you like more crust brush the top of the bread with a bit of warm water 5 minutes before baking time ends. Cream the (softened) butter with the sugar. raisins. Cut the apple in little pieces. and lightly knead it again for about 1 minute. Add the warm water.ca/~mec1995/recipes/breads/raisin-4.htm[11-Sep-11 02:35:03] . add the eggs. Bake at 350 °F for 35 minutes or until done. Punch the dough down. and the apple pieces. Back to Bread Recipes http://www. cover with plastic wrap and let rise for about 30 minutes on a warm draftfree spot or until double in bulk.) Fleishmann's Quick-Rise yeast cup Dark brown sugar tsp Salt cup Butter (preferable salt-free) All Purpose Flour Small apple (apple pie type) Large Eggs (room temperature) Raisins (washed and dried) Currents (washed and dried) Put the flour in large bowl. Cover and let rise again until double in bulk. approx.Raisin Bread #4 Raisin Bread #4 by Tony van Roon Makes 2 Loaves: 1 cup 2 pkgs 1/2 3/4 1/2 6 cups 1 2 1 cup 1 cup Very warm water or milk (about 125 °F. Devide in half. and yeast with the flour. Roll each half in a rectangle to fit your bread pan. Mix the salt. Add the creamed butter/sugar mixture to the flour. Remove from pan and cool on wire rack.sentex. Put the dough mixture in a lightly greased bowl. 30 minutes. Place each half in a greased and floured loaf pan.

I also started adding half an apple. Bake at 350 °F. about 1 hour. sugar. ** To use instant potatoes: Stir together 1/3 cup boiling water and 1/4 cup instant potato flakes or buds. blend well. mashed potatoes (or applesauce). about 6 to 8 minutes. Roll each half to 12x7 inch rectangle. Stir in egg. Back to Bread Recipes http://www. divide in half. let rise in warm and draft free spot until doubled in bulk. I found that when using 2 eggs the bread becomes a bit dry the next day. Sprinkle in the yeast. let rise again in warm. cut in small pieces.sentex. Knead on lightly floured surface until smooth and elastic.htm[11-Sep-11 02:35:16] . butter. Beginning at short end of each. Notes: I updated the recipe and changed it from 2 large eggs to a optional 1 small egg. you can substitute with applesauce. If you like. in 2 greased 8-1/2 by 4-1/2 inch loaf pans. Place in a greased bowl. If you use the 'Fast-rising' dry yeast (i use myself) the rising time is halved.Raisin Bread #5 Raisin Bread #5 by Tony van Roon Makes 2 Loaves: 1-1/2 to 2 cups 3 pkgs (25 gram) 1/2 cup 1 tsp 1/2 cup 6 cups 1 3 cups 1/2 cup Hot (not boiling) water * Fleishmann's Active Dry Yeast Sugar Salt Butter or Margarine (softened) + 1 Tbsp vegetable oil All Purpose Flour Small Egg (optional) Raisins Cooked mashed potatoes. The one cup of water changed to 1-1/2 to 2 cups hot tap water. Pinch seams and ends to seal. Gives a nice look to a slice. Place. stir until disolved. Cover. Remove from pan and cool on wire rack. to keep the bread moist. and enough remaining flour to make a soft dough. roll up tightly as for jelly roll. Cover. Add remaining water. seam sides down. Let cool to room temperature. Works well. (room temperature) ** Place 1/2 cup warm water in a large warm bowl. It is obvious that the apple and egg should be at room temperature. and 2 cups of flour. You can change the raisins from 3 cups to 2 cups + 1 cup golden raisins. salt. about 1 hour. turning to grease the top. raisins. Punch dough down. draft free place until doubled in size.ca/~mec1995/recipes/breads/raisin-5. * Use tap-water or water reserved from boiling potatoes. for 35 minutes or until done. Remove dough to lightly floured surface.

Bake in moderate oven (375°F) about 45 minutes. Pour over rolled oats. salt. then beat thoroughly. Add cooking oil. Allow to rise until double in bulk. Pour into well-oiled pan. Cover and let rise until double in bulk. flour.ca/~mec1995/recipes/breads/oatsbred.Rolled Oats Bread Rolled Oats Bread by Tony van Roon "This is a recipe from The Household Searchlight . Back to Bread Recipes Menu Copyright ©1998.htm[11-Sep-11 02:35:23] . Stir until blended. Allow to stand 1 hour. Tony van Roon http://www. and yeast which has been softened in lukewarm water. Beat thoroughly.sentex. sirup.1941" 1 loaf 1 1/2 1 1/2 4 1/2 1 1 2 1/2 cups boiling water cup corn sirup tsp salt cups rolled oats cup lukewarm water Tbsp cooking oil cake compressed yeast cups flour cup sweetened condensed milk Combine boiling water and sweetened condensed milk.

place on a greased baking pan and allow to stand until it has swelled almost to twice its original size.html[11-Sep-11 02:35:32] . then form into a ball.ca/~mec1995/recipes/breads/rosca. Yield: one very large ring or twelve to fifteen servings. Return to Bread Recipes http://www. Bake at 400°F for thirty minutes or longer. Moisten the tope with a brush dipped in remaining egg. Mix butter. sprinkle with sugar and dot with small pieces of additional citron. add citron. Pour half of the mixture into a depression made in a mound of the other two-thirds of the flour. mixing it a little at a time with the flour. Knead. orange peel and lemon rind. add the dough which has fermented. Shape dough into a large circle with a hole in the center. Ingredients: 4 cups sifted flour 1/2 package yeast 1/4 cup lukewarm water 1/4 cup butter 1/4 cup sugar 1 tsp salt 1/4 cup milk 5 eggs 1 Tbsp orange blossom water 1 oz candied citron. Make two incisions forming a cross on the top of the ball and place in a floured bowl. Place in a greased pan. grated Method: Place one-third of the flour in a mound on a board and make a depression in the center. Cover with napkin and let stand in a warm place until it is twice its original size. cover with napkin and allow it to stand twenty-four hours. Mix thoroughly with the flour and when lukewarm. When the dough is smooth. exclusively for January 6. Knead well. Add two eggs and the orange blossom water. adding the rest of the milk mixture and two more eggs. chopped 1 lemon rind. chopped 1 candied orange peel. sugar and salt with milk and cook over moderate heat for about two minutes.sentex.Rosca De Reyes Bread Rosca De Reyes. Dissolve yeast in lukewarm water and pour into center of mound. Specialty Bread King's Bread.

Back to Bread Recipes Menu Copyright ©1998. o Kneed for 10 to 12 minutes and shape into several loaves. this sponge should be the consistency of cake batter. Wayneboro. remaining salt and 5 cups of flour. sliced teaspoon baking soda tablespoons corn meal cup warm milk tablespoon shortening. VA. Allow mixture to stand at room temperature from noon to the following morning. G. o Bake at 350°F for about 1 hour. add shortening. melted quart boiling water cups flour teaspoon sugar o Pare potatoes and slice thin. This requires about 1-1/2 hours. o Then drain off liquid.H. o Let rise until light. OH" Delicious flat-breads! 1 1/2 2 1 2 1 1 1 11 1 tablespoons salt large potatoes. Elida. o Set mixture in a warm place and let rise until light and full of bubbles. o Add milk and remaining flour to sponge. o Add boiling water and stir until salt has dissolved. Tony van Roon http://www.ca/~mec1995/recipes/breads/saltrb. Add to it the soda. Brunk.htm[11-Sep-11 02:35:38] .Rolled Oats Bread Salt Rising Bread From Mennonite Community Cookbook "Submitted by Maggie Driver. Sprinkle 1 tablespoon salt. Stir until ingredients are well blended.sentex. Mrs. o Scald milk and cool to lukewarm. the sugar and the corn meal over the potatoes.

Place bowl containing these ingredients in a pan of warm water for 1 to 2 hours. Tony van Roon http://www. about: o 2-1/2 cups sifted all-purpose flour Place dough in greased pans. Scald: o 3 cups milk Pour it o 2 o 5 o 1 over: tablespoons sugar tablespoons lard tablespoon salt Stir in: o 3-1/2 cups sifted all-purpose flour Stir in the corn mixture.. Bobbs-Merrill Co. covered. Preheat the oven to 400°F and bake the bread 10 minutes. until bubbles work up from the bottom. cover and let rise until it has doubled in bulk. then cool on rack.ca/~mec1995/recipes/breads/saltcb. but not stiff. in a warm place. Keep water warm this full length of time. 90 to 95°F. Back to Bread Recipes Menu Copyright ©1998. Test for doneness. 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. Watch it for if it gets too high.htm[11-Sep-11 02:35:42] . it is useless to proceed as the bread will not rise properly. Reduce the heat to 350°F and bake 25 to 30 minutes more. If it isn't light in texture. Stir in: o 5 cups sifted all-purpose flour Kneed until smooth. By then it would be light and have a number of small cracks over the surface.Rolled Oats Bread Salt Rising Corn-Bread by Tony van Roon "From Joy of cooking. Rombauer & Becker. it may sour. until it ferments.sentex.

Rolled Oats Bread

Salt Rising Potato-Bread
by 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. Set the bowl in water in an electric Dutch Oven with heat maintained at about 90 to 95°F. Perfect results are produced in 15 hours and with only a mild odor--like that of good Italian cheese." As we lived for some years in an apartment with a salt-rising bread addict and shared the endless variety of smells she produced, we would settle any day for a mild cheese 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 the liquid 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 the surface 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 light and 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

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

Indian Maiden Bread, Squaw Bread

Indian Maiden Bread
by 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 using this 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 at the bottom of the page to find out more about the word Squaw."

Makes 4 loaves:
2 2 5 1/4 1/3 2-1/2 1/4 1/4 1/2 2-1/2 3 1-1/2 packages active dry yeast cups water Tbsp brown sugar cup honey cup oil tsp salt cup raisins cup warm water cup powdered instant non-fat milk cups unbleached all-purpose flour cups whole wheat flour 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, 2 cups whole-wheat flour, powdered milk, and the salt in a large bowl. Add honey and yeast mixtures. Beat at medium speed 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 onto floured 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 1-1/2 hours. Punch down and let rest 10 minutes. Divide dough into 4 round loaves and place on greased cookie sheets sprinkled with cornmeal. Cover and let rise in warm place until doubled in bulk (1 hour). Preheat oven to 375 °F. 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~ Back to Bread Recipes

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

Strawberry-Pecan Bread

Strawberry-Pecan Bread
by Tony van Roon Makes 1 loaf:
2 1 1/2 1-1/2 1 1/2 1/2 1/2 1 1-1/2 small eggs cup granulated sugar cup oil cup all-purpose flour tsp ground cinnamon tsp salt tsp baking soda tsp baking powder 10-ounce package frozen, sliced strawberries OR red rasperries in syrup, partially thawed. 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 well blended (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 out clean. Let cool in pan for about 10-minutes. Remove from pan and cool completeelly on a wire rack. Wrap and store in refrigerator. Back to Bread Recipes

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

Student Beer Bread

Student Beer Bread
by 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 sirup 12 ounces beer butter

Specially formulated for our students who just like to make something delicious quick, cheap and with the least amount 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 if available. 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 as it'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 Recipes Copyright © Tony van Roon

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

baking powder. and jam in a pan. sugar. chilled 2 Eggs 1/2 cup Raspberry jam/preserves or 1/2 cup Strawberry jam/preserves 3/4 cup Milk 2 Tbs Butter 2 Tbs Sugar 2 Tbs Raspberry jam or 2 Tbs Strawberry jam Preheat oven to 350 °F. Stir with a fork to mix all dry ingredients well.htm[11-Sep-11 02:36:23] . Using your fingers or a pastry cutter. Stir the egg mixture into the flour mixture and stir only until no flour streaks show--the mixture wil be lumpy.sentex. Spoon into the loaf pan and bake for about 1 hour 15 minutes.ca/~mec1995/recipes/breads/sunday. Cut the butter into small pieces and drop into the flour mixture. Combine the flour. rub or cut the cold butter into the flour until mixture resembles coarse bread crumbs.Sunday Loaf Posted by Tony van Roon Servings: 18 3 cups Flour 1/2 cup Sugar 4 tsp Baking powder 1 tsp Salt 8 Tbs Butter. Allow loaf to remain in the pan for 15 to 20 minutes before turning it out onto a rack. sugar. Stir and bring to a simmer. and salt in a large mixing bowl. Meanwhile. make the glaze by combining the butter. add the jam or preserves and milk. continue stirring until dissolved and blended. Back to Bread Recipes Sunday Loaf http://www. Beat the eggs well in a small bowl. or until a straw inserted into the center comes out clean. Strain and then spoon the glaze over the loaf after it has cooled on the rack. Grease a 9x5x3-inch loaf pan. whisk until the mixture is blended smooth.

Add a bit more white flour if the dough is too sticky. Stir in the rye flour gradually. Cover lightly with a towel or with plastic wrap and let rise to almost doubled in a warm spot for about 45 minutes. mixing with each addition until all 3 cups are stirred in. then stir in the honey. Shape as desired--oval. Or bake in the normal baking pans if you like. cover and let it rise in a warm spot for about 1 hour or until doubled in bulk. knead the dough for about 10 minutes. butter. On a lightly floured board or countertop. return the dough to the floured countertop and knead for another 3 minutes then devide in 2.ca/~mec1995/recipes/breads/limpa. for 25 to 35 minutes or until loaves test done and bread bottoms sound hollow when tapped. but it looks better if baked as so called free-loaves.htm[11-Sep-11 02:36:32] . Back to Bread Recipes by Tony van Roon http://www. Cool on wire racks. dissolve the yeast in the ½ cup of warm water and add to the first mixture. In a cup or bowl. Bake at 400 °F. and salt. round or square--and place on greased baking sheets.sentex. Then gradually add the white flour to make a soft dough.Swedish Limpa Rye Bread Swedish Limpa Rye Bread Makes about 2 loaves: 1-1/2 cups hot water 2 tablespoons honey 2 tablespoons butter 2 teaspoons salt (optional) 1 package dry yeast 1/2 cup warm water 3 cups rye flour 3 cups unbleached white flour Put the hot water into a mixing bowl. Punch down. Place in a greased bowl and turn once to coat the top. Beat well. Cool to lukewarm.

Add the flours and butter. orange rind and seeds. dusted with cornmeal. Make four ¼" deep diagonal cuts in the top of the loaves.Swedish Rye Bread Swedish Rye Bread by Tony van Roon Makes 2 Breads: 3 packages quick dry yeast 2 tablespoons softened butter ½ teaspoon salt 3 cups unbleached white flour 2½ cups fine milled rye flour 1½ cups hot water (about 80 °F) ¼ cup molasses ½ cup sugar 1 tablespoon grated (califorina) orange rind 1 tablespoon fennel seed 1 tablespoon anise seed Put the water in a bowl and add the yeast.ca/~mec1995/recipes/breads/swed-rye. Back to Bread Recipes http://www. Knead by your own method or use a dough kneeder.sentex. If you prefer a crusty top brush the top a couple of times with water in the last 10 minutes of baking. The breads will shrink a little from the sides of the pan when they are done. just leave it out or replace with something you like.htm[11-Sep-11 02:36:38] . Leave the dough in the bowl and cover the bowl with plastic wrap. Bake in preheated oven at 375 °F for about 35 minutes. then stir until dissolved. add a little more flour. If the dough is sticky or too soft. Stir in the molasses. then let rise on a draft free spot for about 45 minutes. sugar. Enjoy! NOTE: If you don't like the taste of anise. Cover with plastic wrap or a damp cloth and let rise for another 30 minutes (double the rise time if you use regular rising yeast). or sound hollow when you tap on top of the bread. Mix all ingredients together until smooth. Let rest for a minute. Shape the dough into two slightly flattened ovals and put on a greased baking sheet.

flour. shredded Method: •1 Combine the cornmeal. baking soda and baking powder.sentex. pepper. salt. Bake in an iron skillet if you have one.html[11-Sep-11 02:36:48] . Combine the remaining ingredients and add to the first mixture. Bake in a preheated 350-degree oven for 35 minutes or until golden brown.ca/~mec1995/recipes/breads/texmex. do not overmix.Tex-Mex Cornbread Tex-Mex Cornbread This 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. sugar. Return to Bread Recipes http://www. Blend only until mixed. •2 Place mixture in a 10-inch greased baking pan.

. Return to Bread Recipes http://www.ca/~mec1995/recipes/breads/raisin6. Add ingredients in order given.sentex..html[11-Sep-11 02:37:04] .Whole Wheat Raisin Nut Cinnamon Bread Whole Wheat Raisin Nut Cinnamon Bread This is a good Whole Wheat recipe I made up for my Bread Machine. Ingredients: o 1-1/2 teaspoon Yeast o 2 cups Whole Wheat flour o 2 cups White bread flour o 1-1/2 teaspoon Salt o 1-1/2 teaspoon Cinnamon o 1 tablespoon Sugar o 1 tablespoon Brown sugar o 2 tablespoons Dry Milk o 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 Raisins o 1/2 cup Chopped Walnuts Recipe by Donna Holder.

water.100% Whole Wheat Bread 100% Whole Wheat Bread. Remove the breads from pans when they're done and cool on wire racks. Sprinkle the yeast on top. then lower the temperature to 350 °F and continue baking for 35 to 40 minutes longer. Put into 4 large breadpans that have been greased with a solid shortening.htm[11-Sep-11 02:37:20] . Back to Bread Recipes http://www. When dough has increased by one-third (or double if kneaded by hand).sentex. combine 7 cups of the flour with the salt. #1 by Tony van Roon Makes about 4 large loaves: 1 tablespoon honey ½ cup warm water 2 packages of fleishman's dry yeast 13 cups of 100% whole wheat flour 2 tablespoons salt 5 cups hot water ½ cup honey 2/3 cup oil Dissolve the honey in warm water. In a mixer bowl. Blend in mixer on low speed until thoroughly mixed. Add the remaining 5 to 6 cups of flour. Cover and let rise in a warm place until the dough has increased by one-third in bulk.ca/~mec1995/recipes/breads/wwbread. Add the yeast mixture. until the dough is the consistency of cookie dough. Preheat oven to 350 degrees F. Knead for 10 minutes on low speed. 1 cup at a time. If you're kneading the bread by hand the dough has to be double. bake for 40 to 45 minutes or until loaves test done. honey. and oil. If you live at an altitude of over 4000 feet bake the breads for 8 minutes at 425 °F. Do NOT stir! Set aside. Lightly oil hands and counter top and mold dough into 4 loaves.

cover and place in a warm spot to rise double in bulk for about 1 hour. and let rise in a warm place until almost doubled in bulk (about 45 to 60 minutes). Back to Bread Recipes http://www.ca/~mec1995/recipes/breads/wwbread2. Bread will sound hollow when tapped with fingers.sentex. Beat with a whisk. Preheat oven to 400 °F. Add the boiling water and stir. Then divide in half and form 2 loaves. Turn out onto floured surface. workable dough. Cover with the bowl and let it rest for 10 minutes. Add enough flour to make a soft. * Modified for regular milk from non-fat dry milk.Whole Wheat Bread II Whole Wheat Bread. and knead for a about 2 minutes. and most others.htm[11-Sep-11 02:37:56] . Place the dough in a greased bowl. spoon. Place in greased bread pans. Remove the breads from pans when they're done and cool on wire racks. #2 by Tony van Roon Makes 2 loaves: 1½ tablespoon honey ½ cup warm water 2 packages dry yeast 9 cups of whole wheat flour 1tablespoon salt ¼ cups (no-salt) butter or oil 1 cup milk * 1 small egg ** 2 cups boiling water 1/3 cup molasses Dissolve the honey and yeast in warm water. This recipe was original posted with two large eggs and I have modified it for 1 small egg. Turn out onto a lightly floured surface and knead for about 10 minutes. can be made without egg. Tip: With all bread baking. Set aside to proof. Then bake for about 35 minutes or until done. and salt. put butter or oil. I find in general that adding egg(s) makes the bread too sturdy and a bit dry next day. punch down. egg. ** This bread. I put a cup with water in the back corner of the oven which really helps the baking process. milk. turn once to cover the top. (cover with aluminum foil the last 10 minutes to prevent burning). Add the yeast mixture. and 4 cups of flour. I use the regular 2% kind. molasses. or mixer. In a large bowl. cover with a towel. Let cool to lukewarm. especially electric ovens.

Christmas Bread(English) Family recipe since 1975.2% warm milk (about 4 oz. instead) 1 lemon .htm[11-Sep-11 02:38:21] . don't worry about it. http://www.REAL (no-salt) butter 150 ml .dark brown sugar (1/2 cup) 150 gram . Proof the yeast first: 1 cup water. by Tony van Roon Makes 1 very large. If the yeast is foaming you can proceed with the recipe.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. Heat the water to about 100 °F.raisins (Thompson). If you don't have lemon-rind you can leave it out. like cranberry. or orange. when it is fully dissolved whisk the yeast into the warm sugar-water mixture and let it stand for about 10 minutes or so. (about 1 cup) 200 gram . I use chopped up apple myself because it keeps the bread moist after baking. So.currants. Substitute the 50 grams fruitmix for something else of your choice. or 1-1/2 cups) 150 gram .all purpose white flour. seedless (about 1-1/2 cups) 50 gram .fruitmix (optional) (use apple. It also keeps in the refrigerator for about a year. and the 25 grams yeast (3 packages).ca/~mec1995/recipes/breads/stolle.large 8 gram . 2 TBSP white sugar. Real yeast is hard to come by these days and when you finally find it you have to buy a whole brick when you only need 30 grams or so. sifted (about 3-1/2 cups) 25 gram . or 2 large loaves 150 grams is approximately 1 cup 500 gram . Neither I or my family like fruitmix so we never use it.Weinacht Stolle (Christmas Bread) Weinacht Stolle(German) .yellow (golden) raisins 50 gram .grated rind from 1 lemon 1 egg . If not.yeast* (or about 2 TBSP or 3 pkgs active dry yeast (8gram/pkg) 60 gram . quick-dry-yeast is in. I find it much easier to work with. etc. Wash the raisins and the currants and let it soak in hot water for 10 minutes.salt (1/4 tsp) 100 gram . Dissolve the sugar into the warm water.sentex. Then drain and dry everything with tea towels or paper towels and set aside. apple.Kerst Stol(Dutch) . your yeast is no longer good and needs to be replaced. cranberry.

and I promise you will never ever buy almond past again! Note: Place a cup or small bowl of boiling water in the corner of the oven. Mix the dough with the currants. (Optional: Brush the top very careful with warm water and then place the shaved almonds on top. If you can. Add more milk (or flour) as needed.sentex. 1 1 1 1 egg lemon pound pound large juice and rind from 1 lemon blanched Almonds (500 grams) regular.Weinacht Stolle (Christmas Bread) Soften the butter to warm (not hot). Almond Paste: Also an old family recipe.) Put it on a large cookie sheet and cover again (loosely) with plastic wrap. in grams.ca/~mec1995/recipes/breads/stolle. Put the second rack with the bread just below the middle of the oven. don't worry about it). Flatten the dough to an oval shape and about 1 inch thickness. Then bake as stated above. It is really easy. Or use this as a base to make Marzipain. It really helps a lot to make the dough rise in the oven during the first 10 minutes of baking. brush the top of the bread lightly with a bit of warm water and garnish with sliced almonds. Mix thoroughly with the sugar. it is the only way to 'feel' the consistency of almond paste. Flip one half of the oval shaped dough over the almond paste roll and press it down on the bottom half of the dough and make sure all the almond paste is completely closed in. Use whatever amount you feel is right for your bread or about 1-inch diameter. Unless a real dough-kneader is used (like KitchenAid). Bake in a preheated oven at 400 °F (200 °C) for about 20 minutes. A bit thicker is okay but not thinner or the dough mixture will not rise properly.) Moisten the edges of the oval shaped dough with a bit of water or milk. the lemon rind and halve of the lemon juice. fine sugar (don't use icing sugar!) (500 grams) Making the Almond Paste: Grind the almonds in a meat grinder (fine). The dough will most likely become sticky because of the wet raisins and currants so just add a little more flour if so. 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 least double in bulk. Optional: (Instead of brushing with water and melted butter) before baking. Starting in the middle of the flour. Bake with the top of the bread just below the middle of the oven (if possible. brown sugar (you can use white sugar if you wish). (NOTE: it is difficult to really specify. and lemon rind in a large bowl. Don't make it too dry. Put one rack all the way at the top of the oven covered with a cookie sheet or aluminum foil to prevent the top from burning. try to make the almond paste yourself instead of the store bought crap. Knead until the dough feels smooth. add the egg and yeast mixture. raisins. A couple of minutes before the end of the baking time brush the top with water.htm[11-Sep-11 02:38:21] . Add the egg. This recipe is for one large bread or two smaller ones. if not. Mix the sifted flour with the salt. fluffy and not too sticky. lemon rind. and the optional fruitmix. Let it rest for about http://www. and bake for another 10 minutes. Roll the almond paste (room temperature) to about 1 inch thickness also and put it length-wise somewhere in the middle of the oval shape. Mix it using your hand. 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. mix the dough preferable by hand. Let it rise again on a draft-free spot for another 45 minutes. how much almond past to use. Dust very lightly with the icing sugar just before serving to give it a real Christmas look. After the 20 minutes. A bit sticky is fine. temper the oven to 350 °F (175 °C) and quickly remove the cookie sheet/aluminum foil from the top rack. About 10 minutes before serving.

Traditional family recipe. However. If you have almond paste leftover. by Tony van Roon http://www. so watch it! Give the sugar another 10 minutes to absorb the fluids. Personally.Weinacht Stolle (Christmas Bread) 10 minutes. Back to Bread Recipes Copyright © 1975 . Then start kneading it again with your hand until it is firm. This will happen faster than you think. use it to make Marzipain. and by family tradition. Don't make the mixture too wet with the lemon juice. I make the Almond Paste the first week of October and start baking one week before Christmas so the almond paste cures for a good 80 days.sentex. Roll the Almond Paste in several layers of plastic wrap and a final layer of aluminum foil and let it rest in the refrigerator for at least 6 weeks (use enough plastic wrap to prevent the almond paste from drying out). dry is good but not so dry that it crumbles and not stick together. Just add 1 spoon at a time until the paste is firm. Let it rest in the refrigerator for at least 1 hour so before using it so it can absorb the lemon juice into the sugar/almonds.ca/~mec1995/recipes/breads/stolle.htm[11-Sep-11 02:38:21] . if you forgot or don't have enough time to cure the Almond Paste you can add a bit of "Pure Almond Extract" to hasten the taste.

Brush with egg glaze. turning to coat entire surface. stir to dissolve. (Dough can also be mixed and kneaded by hand. about 2 hours. Return to greased bowl. Add remaining water. Divide into 12 pieces. Bake 10 minutes. Sprinkle yeast onto 1/4 cup warm water in bowl of electric meixer fitted with a dough hook. then drain it and put it in the oven with the bread to create steam. about 45 minutes. about 2 minutes. Cover with damp towel. Beat in remaining flour 1/2 cup at a time until slightly sticky dough forms. Cover with damp towel and let rise in warm draft-free area until doubled in volume. Grease baking sheets and sprinkle with cornmeal.ca/~mec1995/recipes/breads/fr1-bred. 4 cups flour and salt and beat until smooth. turning to coat surface. Cool on racks before serving. Remove brick from water and place in oven. Let rise at room temperature 8 hours. adding more flour if necessary. Make 3 diagonal slashes in loaves. Let stand 5 minutes. Punchy dough down and knead on lightly floured surface until smooth. about 2 minutes. Back to Bread Recipes Menu Copyright ©1998. about 3 minutes.French Bread I French Bread I by Tony van Roon "Soak a brick in water overnight. spacing 3 inches apart. Mix until smooth and elastic. Preheat oven to 475°F." Makes 12 small loaves 1 3 8 1 1 envelope dry yeast cups warm water (105 F to 115 F) cups (about) unbleached all-purpose flour Tbs salt Cornmeal egg white beaten with 1 Tbs water (glaze) Soak brick in water overnight.) Grease large bowl and add dough. This gives the loaves a firm crust. Turn dough out onto lightly floured surface and knead until smooth and no longer sticky.htm[11-Sep-11 02:38:25] . Arrange seam side down on prepared sheets. about 35 minutes. Roll up jelly roll fashion. Pinch seams to seal. Reduce oven to 350°F and continue baking until loaves sound hollow when tapped on bottom.sentex. Pat each into 4x7-inch rectangle. Tony van Roon http://www. about 8 minutes. Punch dough down and knead on lightly floured surface until smooth. Let rise until almost doubled in volume. starting at one long side.

Knead well. Cover and set aside until it foams and doubles in volume. until the dough is smooth and elastic. Cover with a piece of butter wax paper. tapering at the ends. Add 1/2 teaspoon of honey and stir. cool on wire racks.sentex. golden brown crust. Before shaping the loaves. Preheat oven to 350 °F. Bake for about 40 to 45 minutes for crusty loaves. Turn dough out onto a lightly floured board and divide it in half. Back to Bread Recipes http://www. kneading them right into the dough. slash each one diagonally 1/4 inch deep about 2 inches apart. then add the honey and salt.htm[11-Sep-11 02:38:28] . about 8 to 10 minutes. Add more flour until a stiff dough is formed. Place each leaf on a greased baking pan sprinkled lightly with cornmeal. until doubled in bulk (about 1 hour). then knead each piece well until all the air bubbles have been worked out. Add the foaming yeast mixture. Brush the tops of the breads with a little saltwater before baking and then once or twice more during baking to give them a crisp. When done. In a large mixing bowl. using only enough additional flour to knead into the dough if it becomes too sticky. Turn out onto a lightly floured board. Before putting the loaves in the oven. free from drafts. Shape the dough into a ball and place in a warm. Cover mixture and let stand for a few minutes. pour in 1-1/2 cups of tepid water. add 1/2 cup of the drained raisins to each of the balls. Cover lightly with a towel and set aside in a warm place.ca/~mec1995/recipes/breads/raisin-1.French Raisin Bread French Raisin Bread by Tony van Roon Makes 2 loaves: For the Leavening: 1 package dry yeast 1/2 cup lukewarm water 1/2 teaspoon honey For the Bread: 1-1/2 cups tepid water 3 tablespoons honey 1-1/2 tablespoons salt 6 cups whole wheat flour 1 cup raisins (softened in water and drained) Dissolve the yeast in 1/2 cup of warm water. Now shape into 2 long loaves. mixing well after each addition. greased bowl. Set aside in a warm place until the dough doubles in bulk (about 1-1/2 hours). and beat in 2 cups of the flour.

Return to Bread Recipes Menu http://www. baking powder and cornmeal together. Add melted butter and milk.htm[11-Sep-11 02:40:35] . Mix sugar with beaten eggs.ca/~mec1995/recipes/breads/corn9. Sift the flour. 450 °F. Beat-up very quickly and bake in a large buttered pan in a very hot.Famous Durgin Park Corn Bread Famous Durgin Park Corn Bread 6 servings: 1/2 cup Sugar 2 Eggs 1/2 tsp Salt 1-1/2 cup Milk 2 cups Flour 1 cup Cornmeal 1 Tbsp Baking Powder 1 Tbsp Melted Butter Preheat the oven to 450 °F. oven.sentex. salt.

Fold in the nuts. oil.htm[11-Sep-11 02:40:40] . and eggs. Florida" Makes 1 loaf 3 2 1 1/2 2 1/2 large ripe bananas cup self-rising flour cup sugar cup oil eggs. Tony van Roon http://www.Fiddle's Banana Bread Fiddle's Banana Bread by Tony van Roon "This 1986 recipe was provided by Fiddle's Restaurant in South Miami. if desired. Pour into a greased and floured loaf pan. until golden brown. Serve cold with cream cheese.sentex.ca/~mec1995/recipes/breads/fiddles. Stir the flour and sugar together and mix with the bananas. Back to Bread Recipes Menu Copyright ©1998. Bake for 1 hour at 325°F. lightly beaten cup walnuts (optional) Mash the bananas with a fork.

lubricate hands with a little butter or oil. Method for the Filling: 1) In a large skillet. Press down on rounds and flatten to about 3/4 inch. 3) Add warmed milk. then from the bottom to center. With a sharp knife. Take off heat and let cool for about 5 minutes. Place aside and repeat with all six balls. top to center and bottom to center. While stirring continually allow it to brown just slightly. walnuts. yeast and butter. If dough is sticky. orange zest and raisins. cut the roll into 1-1/2 inch rounds. then place on a cookie sheet. melt the butter and then add the flour. 4) To this mixture add flour and knead the dough. Let the dough rise covered for about 30 minutes. When dough is smooth. Brush with butter again. cup flour cup finely chopped walnuts cups finely chopped raisins tablespoon cinnamon/or as needed to taste Tbl. Add sugars. Mix in well. and then fold again.Gatah. Brush the tops with melted butter and sprinkle with sesame seeds. Cover and let rise for about 90 minutes. Let cool before using.25 minutes or until just golden brown. Fold dough from top to center. mix together eggs and 3/4 cup sugar.sentex.ca/~mec1995/recipes/breads/gatah. Armenian Sweet Rolls Gatah. Roll out each ball fairly thin and brush with melted butter. 2) In a large bowl. Bake in a 325 degree oven for 20 . Orange zest cup butter [melted] cup granulated sugar cup brown sugar FILLING: 1-1/2 1-1/2 1-1/2 1 1 1/2 1 1/4 Method for Bread: 1) Dissolve yeast in 1/2 cup warm water. 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. Armenian Sweet Rolls Ingredients: BREAD: 3/4 4 2 7 1/2 1/2 1 1/2 1/2 1/2 cup sugar eggs packets dry yeast cups flour teaspoon salt cup butter [melted] large canned milk-warm cup warm water cup sesame seeds cup butter [melted to brush on tops of pinwheels]. divide evenly into six balls. roll out until it is just under the size of a cookie sheet. Return to Bread Recipes http://www. Now taking the first strip.html[11-Sep-11 02:40:49] . cinnamon.