Baker's Miscellany (10 Recipes)
Submitted by brianjwood on March 07, 2004 at 4:46 am

DESCRIPTION
Baker's Miscellany (10 Recipes)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Here are a few more recipes from my recipe collection. Most have the attribution in the text.Any that don't have come in downloaded zip files. With luck you will something you like!
Brian
ps I included something for Bronwyn, in case she turns up.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Zesty Pesto Tomato Bread
Categories: Breads
Yield: 1 Servings

----- 1 1/2 Lb Loaf ====================
1 c Plus 2 Tb Water
1/3 c Pesto
1/3 c Coarsely Chopped Sun Dried
Tomatoes Softened Not Oil
Packed
3 c Bread Flour
2 T Sugar
1 1/2 t Salt
1 1/4 t Yeast
----- 2 Lb Loaf ========================
1 1/4 c Water
1/2 c Pesto
1/2 c Coarsely Chopped Sun Dried
Tomatoes Softened Not Oil
Packed
4 c Bread Flour
2 T Sugar
1 1/2 t Salt
1 1/4 t Yeast*

Place all ingredient in pan in order. Select basic/white cycle and
use medium or light crust colour. Do not use delay cycles. Yeast amount
is proportionately less than called for in the smaller loaf. to soften
tomatoes soak in 1 cup of very hot water for 10 minute or until
softened and drain. From new flavours bread machine recipes *
crossposted submitted by home_cooki pour all

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Yummy Peanut Butter Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c warm water,(110 degrees)
1 T white sugar
1 T brown sugar
2 T honey
1 t salt
3 T crunchy peanut butter
1 T vegetable oil
1 egg
3 c bread flour
1 1/2 t active yeast,Dry

Place ingredients in bread machine pan in the order suggested by the
machine's manufacturer. Select white bread setting. Start.
To bake bread in oven, select dough or manual cycle. Once cycle is
complete, shape dough and place in a greased loaf pan. Allow to rise
in a warm spot until doubled in size.
Bake in a preheated 350 degrees oven for 35 to 45 minutes or until a
thermometer inserted in the center of the loaf reads 200 degrees.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Yorkshire Spice Bread
Categories: Abm
Yield: 1 Servings

1 t Active yeast,Dry
1/2 t Cinnamon
1/2 t Nutmeg
2 t orange peel,Dried
3 T Powdered sugar
1 3/4 c Bread flour
1 Egg
4 t Olive oil
4 t Butter
1 t Maple syrup
1/2 c Warm milk
1/4 c Raisins
----- LB LOAF ========================
1 1/2 t Active yeast,Dry

1/2 ts cinnamon 1/2 ts nutmeg 1 tb dried orange peel 1/4 c powdered
sugar 2
1/2 cups & 2 tb bread flour 1 egg 2 tb olive oil 2 tb butter 1/2 tb
maple
syrup 3/4 c warm milk 1/2 c raisins

Use mix cycle and add raisins at the beep. For those machines without
mix
cycle, add raisins after the initial mixing cycle.

Combine ingredients according to manufacturer's directions.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Whole Wheat Skyscraper Bread
Categories: Abm,Yeast bread
Yield: 12 Servings

1 1/2 t Active yeast,Dry
2 t Salt
3 T Powdered milk
3 T Olive oil
4 T Molasses
4 c wheat flour,Whole
1 1/2 c Hot tap water
1 T Bread additive*

12-serving recipe is for "3-cup" or 1.5 lb. machine. To convert to
1 lb.
machine, tell your recipe management software to convert for 8 servings.

This recipe produces a tall, pan-filling loaf of 100% whole wheat
bread
that's springy in texture.

Recipe adapted by Linda Shogren (TEECH) from an Atari recipe posted by
T.FOX5 (Joe Ekaitis).

* "Bread additive" will improve the texture of whole-grain breads and
make
them rise better. You can buy this from pricey cooking stores (i.e.
Williams Sonoma or King Arthur), or make your own. It is very simple
and
MUCH less expensive. Mix equal parts of vital gluten (from health food
store), ascorbic acid crystals (from drug store/pharmacy) and diastatic
malt powder (from health food store). Stores indefinintely in a
tightly
closed container on the cupboard shelf. I usually make up about a
pint at
a time.

When making whole grain breads, use about 2 tb per loaf, adding it to
the
measuring cup before you fill it with one of the cups of flour, and
then
procede as usual.

You can even make your own malt by sprouting whole wheat berries until
the
sprouts are about 1/4" long, drying the sprouts, and then grinding them
to
a powder in a blender or grain mill.

Enjoy! Linda
🙂

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Welsh Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 t white vinegar
2/3 c milk
2 T brown sugar
1 egg
1/4 c butter (or margarine)
1/4 t salt
2 T molasses
2 c flour,All-Purpose
1 pn baking soda
1 t caraway seeds
1 1/2 t bread machine yeast
3/4 c raisins

Combine the vinegar and the milk. Let stand for at least 15 minutes
or until the mixture thickens.
Add the vinegar mixture, brown sugar, egg, butter, salt, molasses,
bread flour, baking soda, caraway seeds and yeast in the order directed
by your bread machine's manufacturer.
Set machine to basic cycle (fruit bread, white bread, etc depending on
your bread machine), medium crust setting. Add the raisins when
indicated to by your bread machine's manufacturer.
Alternately this bread can be mixed in the bread machine and then bake
in the oven. Set bread machine to dough setting. Remove dough, shape
into a loaf, cover and let rise in a warm place, until just under
doubled in size. This will take about 1 hour.
Bake the bread in a preheated 375 degree oven for 30 to 45 minutes.
Bread will golden brown and sound hollow when thumped on the bottom.
This recipe yields a 1 pound loaf.
Comments: A slightly sweet bread with a great flavor combination of
raisins and caraway seeds.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Tomato Basil Sherry Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 1/4 c tomato paste
1/2 c sherry
1 t salt
3 c bread flour
1 T vegetable oil
1 T basil,Dried
2 t active yeast,Dry
2/3 c sun dried tomatoes,Diced

Place all ingredients in the bread machine in order suggested by
your machine's manufacturer (except for the sun dried tomatoes).
Select regular setting, medium crust.
At the beep or according to your manufacturer's suggestion add the sun
dried tomatoes.
Remove immediately at end of baking cycle. Let cool and slice; spread
with your favorite topping.
This recipe yields a 1 1/2 pound loaf.
Comments: This bread goes great with any Italian meal, or anytime by
itself. It's denser and heartier than most yeast breads, and has a
thick crust. It has all the flavors of an authentic hand-made loaf,
but it comes from the bread machine!

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Tyropita Trifti Thrakis (Thracian Style Cheese Squares)
Categories: Greek
Yield: 100 Servings

1/2 c Butter
1/2 c Light Olive Oil
1/3 c Milk Plus,-....HTML code was removed....
2 T Milk
1 1/2 t Baking Powder
1/2 t Salt
-Less,If Cheese Is Salty
1 c Grated Greek Cheeses
2 c All-Purpose Flour (Or More)

Delicious! And simple to make in a large batch for appetizers. As
made in thrace, the soft-dough may be spread into a sheet and cut in
squares before baking, or each shaped individually into daintly
"bastounakia" (little canes or sticks). The word "trifti" identifies
the texture - crisp and crumbly in the mouth. (they are also called
"kourou" [cut small].) if making the individual "little canes," they
should be half a (dainty) finger wide and a finger in length. The
secret of the crispness is in adding only enough flour to make a soft
dough. to make about 100 1-inch squares: the mixing of the dough may
be begun with an electric mixer, but should be finished by hand. Beat
the butter until fluffy, then lower the speed and add the olive oil.
Continue beating, and when fluffy beat in the milk, baking powder, salt,
if necessary, and cheese. Begin adding flour, but after 1 cup stop
beating with the mixer and beat in the remaining flour by hand, adding
only enough to make dough soft enough to roll into strips. knead a few
minutes. Spread or roll on buttered sheet (jelly roll tray, cookie
sheet, or any flat pan) to a thickness of half-finger's width and cut
into squares of desired size (the smaller the better, since they are
rich). Bake in a moderate oven (350 degrees) for 20 to 25 minutes,
moving to the top shelf for the last minutes to achieve a golden
chestnut color. (if making the "little canes," the baking time will be
10 to 12 minutes.) remove when done and cook on a rack. note: stored
in covered tins, these will keep for several weeks. source: the food
of greece by vilma liacouras chantiles. Avenel books, new york. typed
for you by karen mintzias

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Teisen Sir Fon (Anglesey Cake) Welsh
Categories: Cake/Frosting
Yield: 6 Servings

10 oz Flour
4 oz Lard
3 oz Sugar
1 Egg
1/2 t Baking Soda
1 t Treacle
1 Pinch Mixed Spice And Ginger
4 oz Dried Fruit
1 c Milk
1 Pinch Salt

Cream the sugar and fat. Mix in the egg and add the remainder of the
ingredients, having dissolved the baking soda in the milk. Bake in a
greased tin for about 3/4 hour in a moderately hot oven. Gas control,
gas mark 5 (375f). Alternate: 3 teacupsful of flour; 1 teacupful of
butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs;
milk to mix; a little dried fruit. Rub the butter into the flour, add
sugar, baking powder and well beaten eggs and milk if necessary - it
must be kept fairly stiff. This mixture is enough to fill two sandwich
tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat
hot. Oven control, gas mark 5 (375f). Croeso cymreig

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Suomalaisleipaa Bread
Categories: Abm
Yield: 1 Servings

----- LB LOAF ========================
1 1/2 t Active dry yeast
1 3/4 c Bread flour
1 1/2 t Salt
1 1/2 T Brown sugar
1 1/2 c Rye flour
1 T Butter
9 oz Warm water
----- LB LOAF ========================
1 t Active dry yeast
1 c + 2 tb. bread flour
1 t Salt
1 T Brown sugar
1 c Rye flour
1/2 T Butter
6 oz Warm water
NOTES
1 For Panasonic/National
-machines,use 3 tsp. of
-yeast for the 1 1/2 lb.loaf
2 For DAK/Welbilt,machines,
-use 2 additional tbsp. of
-warm water for the 1 1/2
-lb. loaf

Source: quick & delicious bread machine recipes by norman a. Garrett,
copyright 1993. Isbn #0-8069-8812-6. Formatted into mm by ursula r.
Taylor. Rye grain grows well in finland's cold climate. This bread
combines rye blour and brown sugar to create a loaf that's ddep brown
in color. It's great served warm with fresh butter. Follow
manufacturer's directions... Nutritional analysis: 1 1/2 lb. Loaf -
total calories - 1676, total protein - 57 gm, total carbohydrates - 327
gm, total fat - 21 gm, total saturated fat - 8 gm, total cholesterol -
31 mg, total sodium - 3213 mg, total fibre - 7 gm, % of calories from
fat - 11%. 1 Lb. Loaf - total calories = 1082, total protein - 38 gm,
total carbohydrates - 215 gm, total fat - 12 gm, total saturated fat -
5 gm, total cholesterol - 16 mg, total sodium - 2142 mg, total fibre -
5 gm, % calories from fat - 10%.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Spinach & Stilton Pancakes
Categories: Breads
Yield: 18 Servings

----- FOR THE PANCAKES ===============
2 oz Buckwheat flour
2 T Butter,melted
2 oz white flour,Plain
1/4 pt Milk
2 Eggs
1/4 pt Water
----- FOR THE FILLING ================
2 lb Fresh spinich
2 oz Walnut pieces
1 lg Onion
Butter
3 oz Stilton cheese
1 Garlic sliver
----- FOR THE SAUCE ==================
1 oz Butter
1/4 pt Double cream
1 oz white flour,Plain
2 T Parmesan,Freshly Grated
1/2 pt Stock
1 t (heaped) Dijon mustard

Make a smooth batter with the flours, eggs, milk and water, then
stir in
the cool melted butter for extra richness and to prevent sticking
during
cooking. Use a 6-inch pan and make thin pancakes in the usual way, but
be
sure to stir the batter vigorously in between making each pancake or
all
the buckwheat flour will sink to the bottom of the mixture. If
preparing
ahead, cool the pancakes then stack them (interleaved with greaseproof
paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the spinach until just
tender.
Chop it and squeeze out all the liquid (save the juices for a soup).
Chop
the onion finely and sweat it in a knob of butter until it's
deliciously
soft. Stir in the spinach, season with a little salt, lots of pepper
and
the garlic. Toast the walnuts and crumbled Stilton into the spinach
mixture to give it savoury flavour and bite. Stuff the pancakes with
the
mixture, roll them up neatly and pile them into a lightly buttered
gratin
dish. Cover with foil and heat through in the oven for 25-30 minutes
at
400 F (200 C) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock (preferably good
chicken stock) and cream. Let it simmer for about 5 minutes, stirring
once
or twice, then season with the cheese, mustard and salt and pepper. If
the
sauce is made ahead, reheat it in a double-boiler for serving, then
pour it
over the dish of pancakes just before bringing to table.

Source: Philippa Davenport in "Country Living" (British), February 1988.

Typed for you by Karen Mintzias

-----

• This topic was modified 8 years, 4 months ago by rottiedogs.