Abm Bread Selection For Petra by brianjwood

[rottiedogs]

Abm Bread Selection For Petra
Submitted by brianjwood on November 22, 2002 at 6:29 am

DESCRIPTION
ABM Bread Selection for Petra

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

INSTRUCTIONS
Another transit batch. I need a Ford van!
Cheers, brian

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Title: 8-Grain Bread Abm
Categories: Cyberealm,Kooknet,Breads
Yield: 1 Servings

1 pk Active dry yeast
1 1/2 c Bread flour
1 1/2 c King Arthur 8 grain flour
1 T Sugar
1/8 c Corn oil
1 t Salt
3/4 c milk,Warm
1/4 c water,Warm

All ingreadients but the milk and water should be at room temp
before
starting. Add ingredients to the pan in the order listed. Select Whole
Wheat Bread. Press Start.

Posted by Joel Erlich, Kooknet Conference Participant

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Title: Abm Foolproof White Bread For The R2 D2
Categories: Breadmaker,Tested
Yield: 24 Servings

1/2 T Yeast
3 c Flour,bread
1/2 T Salt
1 T Sugar
1/2 T Dough enhancer,optional
2 T Oil
1 Eggs
1 c Water,warm

Bring all ingredients to room temperature and pour into bakery, in
order. Set "baking control" at 11 o'clock. Select "white bread" and
push Start.

In hot, humid weather, use only 1-1/8 c water.

Tested in DAK 1-1/2 lb R2D2 bread machine.

Copyright 1993 by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005, Internet
sylvia.steiger@lunatic.com

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Title: Abm Whole Wheat Apple Raisin Bread
Categories: Bread,Abm
Yield: 2 Servings

1 t Yeast
1 1/3 c Bread flour
1 c Whole wheat flour
. (10 1/2 oz. total weight)
1 T Dry milk
1 T Vital gluten
1 T Lecithin granules
2 t Barley malt syrup
1/2 t Cinnamon
1 pk Unsweetened apple sauce
Water added to apple sauce
. to make 1 cup liquid
1/4 c Raisins

Place everything EXCEPT the cinnamon and raisins in the machine.
Roll
the raisins in the cinnamon to coat. Wait for the first mix to be
completed. Add the cinnamon and raisins.

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Title: Banana Oatmeal Bread Abm
Categories: Cyberealm,Kooknet,Breads
Yield: 1 Servings

2 t Active dry yeast
1 c Oats
2 c Bread flour
1 c Whole wheat flour
1 T Butter
1 T Dry milk powder
1/2 t Cinnamon
1/4 t Nutmeg
2 T Honey
1 t Salt
1 Egg
1/4 c Sour cream
2 c Sliced,ripe bananas

All ingredients should be at room temp before starting. Add
ingredients to the pan in the order listed. Select white bread. Press
start. Remove the bread from the pan at the end of the baking cycle.
Place bread on a cake rack for at least 1 hour before slicing.

Posted by Joel Erlich, Kook-Net conference participant.

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Title: Blueberry Oatmeal Bread Abm
Categories: Breadmaker,Try it
Yield: 24 Servings

1/2 T Yeast
3 c Flour,bread
1/2 c Oats
1/2 t Salt
2 T Sugar
1 T Butter
16 oz Blueberries,canned

Bring all ingredients to room temperature and pour except
blueberries
into bakery, in order. Bring all ingredients to room temperature.
Pour undrained blueberries into 2-cup measure. Add water or drain
juice so total volume is 1-1/2 cups. Set "baking control" to medium.
Select "white bread" and push Start.

Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment:

Source: _Loafing It_. MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: Chocolate And Cherry Loaf Abm
Categories: Breads,Desserts,Cyberealm,Kooknet
Yield: 8 Servings

1/3 c Half-And-Half,plus
2 T Half-And-Half
2 Eggs
3/4 t Orange Rind,grated
1/4 c Sugar
1 t Salt
3 c Bread Flour
2 1/2 t Yeast
3/4 c Semisweet Chocolate,chopped
4 oz Dried Cherries,soaked in
1/4 c Orange Juice,overnight

Place all the ingredients except cherry mixture and chocolate in the
machine, program for basic white bread and press start. After 33
minutes have elapsed, add the cherries with any remaining liquid and
the chocolate.

Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith

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Title: Cinnamon Apple Swirl Bread Abm
Categories: Cyberealm,Breads
Yield: 1 Servings

----- DOUGH ==========================
1 pk Active dry yeast
2 1/4 c Bread flour
2 T Brown sugar
1 T Dry milk powder
1 t cinnamon,Ground
1 t Salt
1 c Water
----- SWIRL FILLING ==================
1 Apple,peeled, diced 1/4"
3 T Brown sugar
1 t Cinnamon
1 T Flour
1/4 t Nutmeg

All ingredients should be at room temp before starting. Add the
dough
ingredients to the pan in the order listed. Select White Bread and
press start. Let the machine run all the way through the end of the
final kneading. During the final knead, prepare a work area in which
the dough will be
rolled out. Combine and thoroughly blend the spiral filling
ingredients. After the machine stops kneading for the final time,
remove the bread
pan and turn it out quickly onto the well floured work area. Roll
the dough out to form a long but narrow (about half as wide as
the bread pan is tall) oblong of dough about 1/2" thick. Spread the
spiral filling ingredients over the top of the dough oblong. Roll up
the dough jelly-roll fashion. Return the dough to the bread pan.
Permit the machine to complete rise and bake cycles normally.

Originally posted by Sharon Stevens Reposted by Joel Erlich

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Title: English Crumpets (Bakestone Recipes)
Categories: Breads,Breakfast
Yield: 4 Servings

4 oz All-purpose flour
4 oz Bread flour
2 t Salt
1/4 oz Fresh yeast
1 t Sugar
1/2 pt milk and water,Warm
1 T Vegetable oil
1/2 t Bicarbonate of soda
1/4 pt water,Warm

Sift the flours and salt into a warm bowl. Cream the yeast with the
sugar. Add the warmed milk and water, then the oil. Stir into the
flour to make a batter, and beat vigorously until smooth and elastic.
Cover the bowl, put in a warm place and leave it until the mixture
rises and the surface is full of bubbles (about 1 1/2 hours). Break
it down by beating with a wooden spoon. Cover and leave in a warm
place to prove for another 30 minutes. -- To cook the crumpets, heat
and grease the bakestone lightly. Grease 5 or 6 crumpet rings (3-3
1/2 inches) (or scone cutters) and put them on the bakestone to heat.
Cook as many crumpets as possible at a time, as the batter will not
stay bubbly for long. -- Put 1/2 inch deep of batter into each
ring. Cook gently for 7 - 10 minutes, or until the surface sets and
is full of tiny bubbles. Using an oven glove for protection, lift
off the ring, and if the base of the crumpet is pale gold, flip it
over and cook for another 3 minutes until the other side is just
colored. If the crumpet batter is set but sticks slightly in the
ring, push it out gently with the back of a wooden spoon. Wipe,
grease and heat the rings for each batch of crumpets. If serving
immediately, wrap the crumpets in a cloth and keep warm between
batches. Butter generously and serve at once. If reheating, toast
the crumpets under the grill, cooking the smooth surface first and
then the top so that the butter will melt into the holes.

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Title: English Toasting Bread #1
Categories: Abm
Yield: 1 Servings

-1 1/2 lb. loaf
3/4 c Milk
3/8 c Water (Dak add 2 tb. more)
3 c Bread flour
1 t Salt
2 t Sugar
1/4 t Baking soda
2 t Yeast
Cornmeal
----- =================================
-1 lb. loaf
5/8 c Milk
1/4 c Water (DAK add 1 tb. more)
2 c Bread flour
1/2 t Salt
1 1/2 t Sugar
1/4 t Baking soda
2 t Yeast
Cornmeal

SOURCE: This was Posted on NVN F & W Board - message #106668 by
Kathy Vanklaver....and she got it from Linda Rehberg's book, Bread
Machine Magic.
Formatted into MM by Ursula R. Taylor.
Place all ingredients in bread pan except the cornmeal, according
to manufacturers dierections, select Dough cycle and press start.
When dough has risen long enough, the machine will beep. Turn off
bread machine, remove bread from pan, and turn out dough onto a
floured countertop or cutting board.
Grease a loaf pan; sprinkle all sides with cornmeal.
Place dough into prepared loaf pan. With your hands, carefully
press it evenly into pan. Sprinkle the top with cornmeal. Cover and
let rise in a warm oven for 20-30 minutes or until dough almost
reaches the top of the pan. Remove pan from oven and preheat oven to
400 degrees. Bake at 400 for 25 minutes. Remove from oven; remove
loaf pan and cool on wire rack. To serve, cut into thick slices and
toast.....

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Title: European Black Bread
Categories: Breads/Rolls
Yield: 0 Servings

7/8 c water
3/4 t cider vinegar
1 1/2 c bread flour
1/2 c rye flour
1/4 c oat bran
1 T butter (or margarine)
1 1/2 T white sugar
1 t salt
1 t caraway seeds
1 t minced onion,Dried
2 T unsweetened cocoa powder
1 t active dry yeast

Place the ingredients in the pan of the bread machine in the order
suggested by the manufacturer. Select Normal setting, and then press
Start.
This recipe yields a 1 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Fig Walnut Wheat Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water
3 T honey
1 T butter
1 t salt
3/4 t cinnamon,Ground
1/3 c wheat germ
1 1/2 t cocoa powder
4 T powdered milk
3 c bread flour
2 1/2 t active dry yeast
1/2 cn dried figs,chopped
1/3 c walnuts,Chopped

Place all ingredients (except walnuts and figs) in your machine in
the order specified by your machine's manufacturer. Select the
basic/white cycle and press start. If your machines basic/white cycle
doesn't have an add-in beep. Then use the cycle that does or turn on
the add-in beep.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Focaccia (Italian Flatbread) Abm
Categories: Try It,Breadmaker,Italian
Yield: 6 Servings

2 1/2 c Flour,bread
1 T rosemary leaves,Dried
2 t Salt
1/2 T Yeast
3 T Oil,olive
1 c Water,hot
Oil,olive

Mix 1 1/2 cups of the flour, the rosemary, salt, and yeast in a
large
bowl thoroughly. Add 3 tablespoons oil and the hot water. Beat on low
speed 30 seconds, scraping bowl constantly. Beat on medium speed 1
minute, scraping bowl frequently. Stir in enough remaining flour to
make dough easy to handle. Turn dough onto lightly floured surface.
Knead 5 to 8 minutes or until smooth and elastic. Place in greased
bowl; turn greased side up. Cover and let rise in warm place about 1
hour or until double. (Dough is ready if indentation remains when
touched.) Punch down dough. Brush 12-inch pizza pan or large cookie
sheet with oil. Press dough in pizza pan or flatten into 12" circle
on cookie sheet. Make depressions, with fingers about 2 inches apart,
into dough. Brush with oil; sprinkle with pepper. Let rise uncovered
in warm place 30 minutes.

Heat oven to 400 degrees. Bake 20 to 25 minutes or until golden
brown. Brush with additional oil. Serve warm.

*If using quick-acting yeast, omit first rise. After kneading, cover
dough and let rest 10 minutes. Press dough in pan and continue as
directed.

High altitude directions (3500 to 6500 feet): Rising times may be
slightly shorter.

Food & Wine RT [*] Category 2, Topic 29 Message 173 Mon Nov 09, 1992
M.GOLDSTEI15 [D.O.M.] at 21:10 EST

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005

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Title: Forty Niner Sourdough Bread Abm
Categories: Cyberealm,Breads
Yield: 1 Servings

1/2 c Starter
3 c Bread flour
1 1/2 t Sugar
1 1/2 t Salt
3/4 c water,Warm
2 T water,Warm

All ingredients should be warm, at least to room temp before
starting. Add ingreadients in the order listed. Select "dough". Press
start. When the dough cycle finishes, set the machine for a delayed
start cycle scheduled to complete in 10-12 hours.

Posted by Joel Erlich

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Title: Fresh Rosemary Onion Focaccia Abm
Categories: Breads,Kooknet,Cyberealm
Yield: 6 Servings

1 1/4 c Water
1/3 c Olive Oil
1/3 c Rosemary Leaves
2 t Salt
3 c Flour
1/2 c Cornmeal
1 T Yeast
1 lg Spanish Onions,cooked in
2 T Olive Oil
----- TOPPING ========================
2 T Olive Oil
Coarse Salt
Pepper,Ground

Place all dough ingredients except cooked onion in the machine,
program for knead and first rise. Press start. Strain onions and
return liquid. At end of final knead, add the onion (without liquid)
to the machine. Restart and knead only until the onion is roughly
mixed in. The dough will be wet and onion will remain in clumps,
sticking out of the dough. Turn the dough out on a well-floured board
and knead briefly by hand to form a ball. Oil a pizza pan or baking
sheet. Place the dough on the prepared pan and pat into a 12" disk.
Coat the top of the dough with the onion juices. Cover with plastic
wrap and let it rise either at room temperature until doubled in
bulk, or in the refrigerator overnight. A long cold rise in the
refrigerator will result in a more flavorful bread with a heartier
interior. Preheat the oven to 450F. with the rack in the center
position.

Just before baking the dough, use your fingertips to gently make
indentations in the surface. Drizzle on the oil and then sprinkle
with salt and pepper. Bake for 10 minutes, then reduce to oven to
350F. and bake for another 12 to 15 minutes, or until the focaccia
is golden brown. Serve hot or at room temperature.

Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith

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