Bread Miscellany (15 Recipes) by brianjwood

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Bread Miscellany (15 Recipes)
Submitted by brianjwood on August 13, 2002 at 10:18 am

DESCRIPTION
Bread Miscellany (15 recipes)

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

INSTRUCTIONS
Here's a selection of breads from my recipe programme. For those of you with Accuchef they can be directly imported by the cut & paste method. I hope you find something to please you!
Cheers, brian

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

Title: Yorkshire Oatcakes (From Grigson's English Food)
Categories: Breads
Yield: 4 Servings

1 lb Fine oatmeal
1/2 oz Fresh yeast
1 t Salt (scant)
Water at blood heat

Put the oatmeal and salt in a bowl. Cream the yeast with a teacupful
of water, and leave it to rise to a creamy froth. Mix into the oatmeal
and add more water until the batter is like a thick cream. A ladleful
is thrown onto the heated griddle or bakestone, in a narrow strip. It
immediately puffs up with steam, which makes it smooth underneath and
rough on top. "When baked it is damp and flexible, and is hung on the
wooden clothes rail before the fire" (if you have one!) "To dry, or on
lines across the kitchen ceiling. It must be crisped quickly
immediately before it is to be eaten." The flavour is slightly bitter
and very appetising. "It can be used for soups, fish, fowl, cheese,
butter, or any kind of meat in place of any other kind of bread or
biscuit." (Lacking lines in the kitchen, you might try hanging the
cakes over a broomstick handle in front of a radiator or open fire, or
just toasting them under the broiler. When we had an aga, in the
kitchen of the last house we rented, we used the "towel-drying rail" in
front of the ovens for this kind of thing, as well as for drying pasta:
it worked very well. )

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Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads
Yield: 4 Servings

2 1/2 c Whole-Wheat Flour
1 1/2 c Wheat Germ
1/3 c Brown Sugar
1/2 t Salt
1 c Raisins,Mixed Dark & Light
2 t Baking Soda
1 7/8 c Buttermilk
1/3 c Molasses

Preheat oven to 325 degrees f. Grease a 9 x 5 x 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately
mix it into the dry ingredients. Spoon the batter into the greased pan.
Bake at once. The bread is done when a toothpick comes out clean, about
1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf

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

7/8 c water
2 c bread flour
2 T milk,Dry
2 T sugar
1 1/2 t salt
1 T butter
1 1/2 t chili paste (Sambal Oeleck)
1 T lime juice
1/3 c unsalted peanuts,Chopped
1/3 c coconut milk
2 t sesame seed oil
1 T cilantro,Dried
2 1/2 t active yeast,Dry

Place the ingredients in the bread pan in the order recommended by
your machine's manufacturer. Process on the appropriate cycle.
This recipe yields a 1 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-23-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Sun Dried Tomato And Asiago Cheese Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c water
2 T extra-virgin olive oil
1 t lemon juice
2 T white sugar
2 T skim milk powder
1 t salt
2 1/2 c bread flour
1/2 c amaranth flour (or wheat
-bran)
2 T sun tomatoes,Dried
1/4 c asiago cheese,Grated
1 t dried basil,(optional)
1/2 t freshly-ground black pepper
1 t yeast

Place all ingredients into bread machine in order given. Bake
according to bread machine directions for regular bake.
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"

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

Title: Sourdough Baguettes
Categories: Breads/Rolls
Yield: 0 Servings

2 c healthy active sourdough
-starter
1 1/4 c bread flour
1 T oil
1/2 c milk
1 t salt
1 T sugar
1 1/2 c bread flour

Knead the first two ingredients for 5 minutes, then allow to sit in
the pan for 8 hours. Then add the rest of the ingredients. Select the
dough cycle and press start.
When the dough is done remove from the pan and form into 3 balls of
roughly the same size. Form a long narrow rope from each ball. Ropes
should be as long as your baking sheet and bout 1 1/2-inch in diameter.
Allow to rise on a greased baking sheet for 1 to 2 hours. If you
arrange the ropes within 1 inch of each other and seperate them with
narrow strips of wax paper, they will support each other as they rise
and have less tendency to flatten.
Just before baking, brush with cold water and then make short diagonal
slashes along the entire length. Leave the waxed paper in place and
bake in a preheated 375 degree oven for 35 minutes. Every 10 or so
minutes drop ice cubes on your oven's floor, this will generate steam
and give your bread that traditional crust. Once they have done,
seperate them and place on a cooling rack to cool.
This recipe yields 3 baguettes.

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:
"3 baguettes"

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Title: Soda Bread (Irish Whisky Soda)
Categories: Breads
Yield: 8 Servings

----- Bread ==========================
4 c Flour,All Purpose
1 t Salt
1 t Baking Soda
1/4 c Butter,Chilled
1 c Raisins Or Currants
-(Optional)
1/2 c Honey,Liquid
1/4 c Irish Whisky Or Buttermilk
----- Glaze ==========================
2 t Irish Whisky
2 t Milk

Bread: in large bowl, combine flour, salt and baking soda. With
pastry blender or two knives, cut in butter until mixture resembles
coarse crumbs. Stir in raisins or currants (if using). In separate bowl,
combine buttermilk, honey and whisky. Add all at once to dry
ingredients; stir just until no dry spots remain. Turn dough out onto
lightly floured surface. Knead lightly 1 minute (too much handling will
toughen loaves, while too little will inhibit rising.) divide dough in
half and shape each half into an 8 in (20 cm) round. Place in two
greased 8 in (1. 2 l) round cake pans. With floured knife, cut a cross
1/2 in deep in each loaf. Glaze: in small bowl, combine whisky and milk.
Brush loaves with glaze. Bake in 350f (180c) oven 35 to 40 minutes or
until loaves sound hollow when tapped on bottoms. Remove from pans; let
cool on wire racks. Cut into wedges. Per serving: 317.7 cal; 5.9g
protein; 61.2g carb; 513.0mg sodium; 2. 0g fiber; 6.4g fat; 3.7g satfat;
15.9mg chol; 54.8 fat cal (17.3%)

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Title: Singing Hinnies
Categories: Breads
Yield: 1 Servings

4 c Flour
2 t Sugar
1 t Baking soda
2 t Cream of tartar
1 pn -salt
1/4 c Lard
1/4 c Margarine
1 1/4 c Currants or currants and
-sultanas mixed
2 T Milk,or enough to make
-stiff dough

These are hotcakes from the isle of cape breton in nova scotia. Mix
flour, sugar, baking soda, cream of tartar and salt then rub in lard (i
would use shortening) and margarine. Add currants and milk to make
dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake
on greased griddle or lightly greased electric pan set on low, until
brown. Turn and cook on the other side. Split and spread with butter
and jam. Source: _more baking with schmecks appeal_

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Title: Sally Lunn Bread
Categories: Breads/Rolls
Yield: 0 Servings

2 lg eggs
3 t yeast
2 T sugar
1/2 c water
1/4 c powdered buttermilk
1 T vanilla
1/2 c vegetable oil
2 1/2 c bread flour
1/4 c corn syrup
1/2 t salt

Place all ingredients in machine according to the manufacturer's
manual and push START!
This recipe yields 1 loaf.

Source:
"Southern U.S. Cuisine (ABM Collection) at
http://southernfood.about.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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Title: Houska (Bohemian Sweet Bread)
Categories: Abm
Yield: 1 Servings

-Robbie Shelton
----- LB LOAF ========================
1/2 c Milk
1 Egg
2 T Butter
1/2 t Salt
3 T Sugar
1/4 t Mace
2 c Bread Flour
1 t Rapid or Quick Yeast
----- LB LOAF ========================
1 c Milk
1 Egg
3 T Butter
3/4 t Salt
1/2 t Mace
3 c Bread Flour
1 1/2 t Rapid or Quick Yeast
----- LB LOAF ========================
1 c Milk
2 Eggs
1/4 c Butter
1 t Salt
1/3 c Sugar
1/2 t Mace
3 1/2 c Bread Flour
2 t Rapid or Quick Yeast

Jean is not sure if her great grandma is appalled or applauding her
efforts for adapting this old family recipe to the bread machine! She
says that her mother sometimes adds golden raisins. This bread may
appear to have too much liquid, but it is supposed to be very moist. It
is traditionally braided. Cycle setting: sweet white; no timer
doneness setting: light nutritional information per 1 oz. Calories 77,
protein 2. 3G, carbohydrates 12.9, Fat 1.8G, sodium 93mg. This recipe
was contributed by jean allen to donna german's the bread machine
cookbook v - favorite recipes from 100 kitchens.

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Title: Highland Oatcakes
Categories: Breads
Yield: 4 Servings

8 oz Medium oatmeal
1/2 oz Dripping (or lard)
1 t Salt
3 T Hot water (or more)

Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy
frying
pan to heat. Bring the water to the boil with the fat. Pour into a
well
in the oatmeal. Work into a stiff dough and cut in half. Roll out on
a
floured board to the size of a dinner plate and about 1/8-inch thick.
Cut
into quarters or farles.

Test the gridle's heat by holding your hand over it. Lay on one of the
quartered rounds. When the farles are ready, the surface stops
steaming
and begins to look dry and white. Turn them and do the other side.
Dry
off the oatcakes and lightly brown the edges in a hot oven or under the
grill - they should curl up to the fire to prove that you have made
your
own.

Source: Elisabeth Luard in "Country Living" (British), February 1989.
Typed
for you by Karen Mintzias

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Title: Great Grandmother's Bread
Categories: Bread
Yield: 1 Servings

To california in one of the last wagon trains to leave the east.
Over a four year period in her later years she wrote down the ways and
recipes she had used and passed them down to me. Some of the foods and
terminology have changed and is so noted ( ) by me. Easter brown bread
one pint each of rye or graham (unbolted flour) and indian (corn) meal,
one cup molasses, three-fourths cup of sour milk (one-half cup sour
cream and one-fourth cup milk), one-half tea-spoons (baking) soda, and
one and one-half pints cold water. Knead into one loaf then put on
stove over cold water and steam for four hours, and brown over in the
oven. Brown bread two and one-half cups sour milk (two cups sour cream
and one-half cup milk) and one-half cup molasses; into these put one
heaping tea-spoon soda, two cups corn meal, one cup graham flour; steam
three hours, and brown a few minutes in the oven. Cont' nex message *
qmpro 1.0 90-8356 * New jersey, the garden state -- wildmail!/Wc v4.11
* Origin: the magic dominion 1:268/420 analomink p.A.420-8937 (1:
268/420. 0) From: d roberts my great grandmother, originally from the
passamaquaddy indian nation, came date:

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Title: Greek Olive Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c water,plus
2 T water
1 T olive (or vegetable oil)
3 c bread flour
2 T sugar
1 T salt
1 1/4 T bread machine yeast
1/2 c Kalamata (or ripe olives )
-pitted, and
coarsely,Chopped

Place the ingredients, except olives, in the bread pan in the order
recommended by your machine's manufacturer. Process on the appropriate
cycle.
Add olives at the raisin/nut signal or 5 to 10 minutes before last
kneading cycle ends.
This recipe yields a 1 1/2 pound loaf.

Source:
"The Bread Bakers Forum at http://www.angelfire.com/ab/bethsbread"
S(Formatted for MC5):
"10-22-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

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Title: Ethiopian Honey Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
2 T water
1 ea egg
6 T honey
1/2 c milk,plus
2 T milk

3 1/2 tablespoons butter
3 1/4 cups bread flour
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons yeast

Place all ingredients in your machine in the order specified by your
machine's manufacturer. Select the basic or white cycle and press
start.
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: English Crumpets (Bakestone Recipes)
Categories: Breads
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 Warm milk and water
1 T Vegetable oil
1/2 t Bicarbonate of soda
1/4 pt Warm water

Sift the flours and salty 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: Cocklecakes With Laverbread
Categories: Breads
Yield: 4 Servings

8 oz Flour
Oil,For Frying
1 Egg
8 oz Prepared laverbread,-OR-
1 T Vegetable oil
1/2 oz -Dried nori,reconstituted
8 oz Cockles (or clams (shelled))
1/2 Lemon (juice only)
2 T (heaped) parsley,Chopped

Sieve the flour. Separate the egg. Work the yolk and oil into the
flour
and beat in the water gradually until you have a thick batter. Whisk
and
leave aside for 30 minutes. Whisk the egg-white until stiff and stir
into
the batter. Add thc cockles, then salt, parsley and herbs as necessary.

Heat two fingers of oil in a heavy pan. Deep-fry the batter in
spoonfuls
until the cakes are golden and crisp. Heat up the laverbread with the
lemon juice. Serve piping hot, with wedges of lemon.

Source: Elisabeth Luard in "Country Living" (British), April 1989.
Typed
for you by Karen Mintzias

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