Title: SAUCY APPLE BREAD * ElecBr-1
Categories: Breadmaker, Breads, Apples Servings: 1 --------------------------------1 POUND LOAF-------------------------------- -Marie Frainier *DGCP02C* 2 1/2 tb Honey 1/2 c Apple cider 1/3 ts Vanilla extract 1 1/3 c White bread flour 2 1/2 tb Unchopped walnuts 3/4 c Plus (see Below) 2 1/2 tb Beaten egg 1 tb Wheat flour 1/3 c Unsweetened applesauce 1 ts Salt 1/3 c Unpeeled granny smith apples 2 1/2 tb Plain yogurt 1 1/4 ts Yeast (active dry) *** core and dice unpeeled apple. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: APPLE OAT BREAD * ElecBr-1 Categories: Breadmaker, Breads, Apples Servings: 1 --------------------------------1 POUND LOAF-------------------------------- -Marie Frainier *DGCP02C* 1 tb Concentrated apple juice 1/2 c Water 2 ts Lemon juice 1 1/3 c White bread flour 1 tb Honey 2/3 c Wheat flour 2 tb Yogurt 2 ts Dry milk 2 ts Molasses 1 ts Salt 1/4 c Oats 2 ts Butter 2 ts Yeast (active dry) 1/2 c Canned/chopped apples ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: WHOLE WHEAT SUNFLOWER BREAD Categories: Breadmaker, Breads, Bmm Servings: 1 1 pound loaf 1 ts Salt 1/3 c Old fash rolled oats 1 tb Applesauce 5/8 c Buttermilk 1 tb Brown sugar 1 Egg Grated rind 1 orange 1 c Whole wheat flour 1/4 c Sunflower seeds 1 c Bread flour 1/4 ts Baking soda 2 ts Wheat gream 3 ts Yeast Crust light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BASIC WHITE BREAD Categories: Breadmaker, Breads, Pam vkbb14a, Bmm Servings: 1 --1 1/2 pound loaf 1 1/2 ts Salt 1/2 c Water 1 1/2 tb Butter/marg/applesauce 5/8 c Milk 3 tb Sugar 3 c Bread flour 1 1/2 ts Yeast ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: EGG BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 1/2 pound loaf 1 1/2 ts Salt 3/4 c Milk 3 tb Applesauce 2 Eggs 1/4 c Sugar 3 c Bread flour 1 1/2 ts Yeast Crust light. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BASIC WHOLE WHEAT Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 1 c Bread flour 1/4 c Water 1 ts Salt 3/8 c Milk 1 tb Applesauce (oil) 1 Egg 1 tb Honey 1 c Whole wheat flour 2 ts Yeast Crust light Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: SAN DIEGO SUNSHINE Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 1 1/2 tb Applesauce (butter) 3/4 c Water 1 tb Brown sugar 1 1/3 c Bread flour 1 tb Honey 2/3 c Whole wheat flour Grated rind of 1 orange 1 ts Salt 1 1/2 ts Yeast Crust: light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Luscious Luau Bread Categories: Breadmaker, Breads Servings: 1 3/4 c Water** 2 tb Shredded carrots 1 tb Dry milk** 1/4 c Flaked, shredded coconut 1 tb Butter (cut up) 1/2 c Crushed pineapple 2 1/3 c Bread flour 1/3 c Chopped macadamia nuts 1/2 ts Salt 2 ts Yeast 1 1/2 tb Brown sugar ***1/2 t cinnamon if desired Drain the pineapple well. Juice may be substituted for up to 2/3 of the water. ** May use regular milk for water and powdered milk. Put all ingredients into pan. Select light crust, sweet bread. Start Marie Frainier/dgcp02c Formatted by Dell Pagano/njmg38b ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: LINDA'S EASY POTATO BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 1/2 pound loaf 1 1/2 ts Salt 1/4 c Instant potato flakes 1 1/2 tb Applesauce (butter) 3/4 c Milk 1 1/2 tb Sugar 3/8 c Water 2 ts Yeast 3 c Bread flour crust light. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: MIDNIGHT-SUN BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 1/2 pound loaf 2 tb Honey 1 1/8 c Buttermilk Grated rind 1 small orange 3 c Bread flour 1 1/2 ts Caraway seeds 1 1/2 ts Salt 1/2 c Raisins 2 tb Applesauce (butter) 2 ts Yeast Bake Light ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: ENGLISH TOASTING BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 1/2 pound loaf 2 ts Sugar 3/4 c Milk 1/4 ts Baking soda 3/8 c Water 2 ts Yeast 3 c Bread flour Cornmeal 1 ts Salt This si a special bread, coated with cornmeal, so it needs to be baked in a loaf pan in the oven. Heavenly with orange marmalade. Put all ing. in b/m except cornmeal. Dough setting. When machine beeps, remove bread pan & turn out dough onto floured countertop. Grease an 8 1/2x 4 1/2 x 2 1/2-inch 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 to 30 min or until dough almost reaches top of pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then turn off) Preheat oven to 400F & bake 25 min. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: TANGY BUTTERMILK CHEESE BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1/2 pound loaf 1 1/2 tb Sugar 1 1/8 c Buttermilk 3/4 c Grated extra-sharp cheese 3 c Bread flour 1 1/2 ts Yeast 1 1/2 ts Salt Use extra sharp cheese. Bake light. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BMM HERB BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 1/2 pound loaf 1 1/2 tb Sugar 3 tb Applesauce (butter) 1/2 ts Dried dill 1/2 c Chopped onion 1/2 ts Dried basil 1 c Milk 1/2 ts Dried rosemary 3 c Bread flour 1 1/2 ts Yeast 1 1/2 ts Salt Place all ingred. including onion mix in pan. select light crust & press start. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: ANITA'S ITALIAN HERB BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 1/2 pound loaf 1 tb Sugar 1 1/8 c Buttermilk 1/2 c Parmesan cheese 3 c Bread flour 1/4 ts Dried basil 1 1/2 ts Salt 1/4 ts Dried oregano 1 1/2 tb Applesauce (oil) 1 1/2 ts Yeast Crust light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: HEAVENLY WHOLE WHEAT BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 3 tb Applesauce (butter) 3/4 c Water 1 tb Sugar 1 1/3 c Whole wheat flour 3 tb Instant Potato flakes 2/3 c Bread flour 1 1/2 ts Yeast 1 ts Salt Good!! Crust: light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: DEBBIE'S HONEY WHOLE WHEAT BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 2 ts Applesauce 3/4 c Milk 3 tb Honey 2 c Whole wheat flour 2 ts Yeast 1/2 ts Salt Crust light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: MADELEINE'S NEIGHBORLY BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 1/4 c Plain mashed potato* 3/8 c Milk 1 ts Salt 1/4 c Potato water 1 tb Applesauce (butter) 1 1/3 c Whole wheat flour 1 tb Honey 2/3 c Bread flour 2 ts Yeast Crust light. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: APPLE-BUTTER WHEAT BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 1 ts Salt 5/8 c Water 1 tb Applesauce (butter) 1 c Allpurpose flour 3 tb Apple butter 1 c Whole wheat flour 1 1/2 ts Yeast Crust light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: DAILY BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 1 ts Salt 3 tb Millers bran 1 tb Applesauce 1/4 c Milk 3 tb Honey 3/8 c Water 1/4 c Sunflower seeds 1 Egg 2 ts Yeast 2 c Whole wheat flour Crust: light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: SHREDDED-WHEAT BREAD Categories: Breadmaker, Pam vkbb14a, Breads, Bmm Servings: 1 1 pound loaf 1 tb Applesauce 1 Large shredded-wheat biscuit 1 1/2 tb Brown sugar 7/8 c Water 1 1/2 tb Honey 2 c Whole wheat flour 2 ts Yeast 1 ts Salt Crust light. Bake. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: MOM'S BREAD ROLLS FOR THE BM Categories: Breads, Breadmaker Servings: 24 * JAN CARGILL ** VHPK03A 1/2 tb Salt 2/3 c Milk 1 tb Shortening 2/3 c Water 1 pk Yeast or 1 env. dry yeast 1 1/3 tb Sugar 3 c Flour Dissolve yeast in a 1/4 cup of lukewarm water. Combine milk,water,sugar ,salt and shortening. Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flower (about 6 cups) only enough so you can knead it-(so it wont stick to fingers) for 10 Min.. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. .Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 350 degrees. Recipe from Marion Cargill of Island Pond, Vermont The ingredient amounts have been adjusted for the BREAD MACHINE. You will need to follow your bread machine directions for making the bread. The above directions are for BY HAND bread making only. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Herman Starter Categories: Breads, Breadmaker Servings: 1 -------------------------------I.E.S.JJGF65A------------------------------- 2 tb Or 2 envelopes active dry 1 c Sugar Yeast 2 c All purpose white flour 1/4 c Warm water 2 c Milk (see note) DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container.(Do not use metal bowls or utensils as these may retard starter growth). With a wooden spoon, stir in active yeast mixture. Cover loosely with a towel so Herman can breathe. Let stand in a warm draft free place overnight. DAYS,2, 3,and 4: Stir daily with a wooden spoon. Keep covered. Keep cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24 hours. DAYS,6, 7, 8, and 9: Stir daily with a wooden spoon. DAY,10: Repeat DAY 5, stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings. After feeding, wait 24 hours before using the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter. It is, however, a safer course for busy cooks with fast growing starters. Herman also is freezer-friendly and may be kept on ice between baking impulses if you get bored. NOTE: If desired,substitute buttermilk for milk in starter for more flavor and less fat. If more starter is needed, additions may be doubled when 2 or more cups of starter are used..... ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BREAD FAT SUBSTITUTE - APPLESAUCE Categories: Tips, Breads, Apples, Breadmaker Servings: 1 -LINDA CALDWELL KKPD13B Try substituting unsweetened applesauce for the fats called for in your bread recipes. This even works with chocolate cake! Many can't tell any difference in taste and the pectin in the applesauce keeps the bread moist longer. I buy the small Motts individual containers so I don't have a large jar going bad in the fridge. I've read that you can use up to one tablespoon of applesauce per cup of flour. If you do make this substitution hold out about 1/8 to 1/4 cup of the liquid in the recipe and add it back in a tsp. at a time during the kneading cycle. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Hawaiin sweet bread Categories: Breads, Breadmaker Servings: 1 3 ts Dry yeast 1/4 ts Lemon extract 5 tb Sugar 1/4 ts Vanilla extract 3 c Bread flour 2 Eggs 3/4 ts Salt 4 tb Butter 2 tb Dry milk 1 c Warm water 2 tb Instant potato flakes This is from "Great Bread Machine Recipes" by Norman A. Garrett. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 1 Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS The following information comes from King Arthur Flour "A Short Course in Cooking With & Keeping the Elusive Wild Yeast". What is a Sourdough Starter? "A sourdough starter is a wild yeast living in a batter of flour and liquid. Yeasts are microscopic fungi related distantly to mushrooms. There are many varieties of these tiny organisms around us everywhere. Wild yeasts are rugged individualists which can withstand the most extreme of circumstances. Some will make delicious loaves of bread; others will create yogurt and cheese out of milk; still others will turn the juices of grains and fruit into beer and wine." "Active dry yeast, the kind we can buy in packets at our grocer's, is a domesticated descendant of these wild relatives, one which has been grown for flavor, speed of growth and predictability. But domestic yeasts are much more fragile and can't be grown at home without eventually reverting to their original wild state." "If you can imagine a world without any packets of active dry yeast, you can imagine how important your sourdough starter would be to you. Without it, you would be doomed to some pretty awful eating. It is no wonder that sourdough starters were treasured, fought over, and carried to all ends of the earth. To the early prospectors, it was such a valued possession (almost more than the gold they were seeking), that they slept with it on frigid winter nights to keep it from freezing. (Ironically, freezing won't kill a sourdough starter although too much heat will.)" Fermentation (or the Microscopic Magic of Yeast): "As we mentioned above, yeast is a microscopic fungus. As it feeds on the natural sugars in grain, it multiplies and gives off carbon dioxide (just as we do when we breathe). This invisible activity of yeast is called fermentation. When you make bread with wheat, by kneading the long elastic strands of wheat protein (called gluten) into an elastic mesh, you create traps for these carbon dioxide bubbles causing the dough to expand as if it contained a million tiny balloons." ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 2 Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (Continued) How to Feed & Care for Your Sourdough Starter: "Keeping a sourdough starter is somewhat like having a pet because it needs to be fed and cared for. But its requirements are simple and not time consuming. Baking with sourdough is also a simple process. All it takes is a little planning and timing. The results are so satisfying, you'll grow to treasure your invisible pet the way our ancestors did." "When you receive your starter, refrigerate it if you don't intend to feed it immediately (at any rate, starter should be fed as soon as possible after you receive it). To feed it for the first time, snip off a corner of the plastic bag and squeeze the starter into a glass or ceramic bowl (not metal). Stir in 3 cups of lukewarm water (what feels comfortable on your wrist) and 3 cups of unbleached all-purpose flour. Mix until it's well blended and the consistency of pancake batter. Let the replenished starter sit at room temperature for at least 12 hours to give the yeast a chance to multiply and become active before you put it in the refrigerator. Ordinarily you would feed your starter when you remove some to bake with it. A good rule of thumb is to replenish it every two weeks or so, preferably because you made a wonderful loaf of sourdough bread, a stack of pancakes or a delicious sourdough cake." (This previous paragraph is for those people who have ordered King Arthur's Sourdough Starter from their catalog.) "During the time the starter is stored in the refrigerator, it becomes relatively dormant which is why it can survive so long with so little attention. You'll find that a clear, amber colored liquid will accumulate on the surface of the starter. This liquid contains 12% to 14% alcohol." "When yeast is in contact with air, it produces carbon dioxide; when it's not, it produces alcohol. When you blend the alcohol back into the starter, it helps produce the unique flavor you find in good sourdough breads. For milder flavor, you can pour off some of the alcohol if you wish although this will thicken the starter requiring a bit more liquid to return it to its "pancake batter" consistency. (To "sweeten" a starter in another way, see Troubleshooting which follows.) The alcohol itself dissipates during the baking process." (Continued) ~---06/30 08:58 pm LORELI Loafing and Laughing in OcL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 3 Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) Storing Your Starter: "Once your sourdough pet is cold and relatively dormant, it can survive quite a long time between "feedings." It is certainly not as demanding as children, or more traditional pets, but it isn't happy just sitting for months on end like a packet of commercially dried yeast either." "Freezing: You may be able to ignore your starter for a month or even much longer, but if you know you're going to be away for a time, you can store it (unlike children or pets) in the freezer. You may want to transfer it to a plastic container first as it will expand as it freezes. When you are ready to use it again, give it a day to revive, feed it a good meal, give it another day to build up an armada of fresh, new wild siblings and it will be ready to go to work." "Drying: An alternative storage method is to dry your starter by spreading it out on a piece of heavy plastic wrap or waxed paper. Once it's dry, crumble it up and put it in an airtight container. Store it some place cool, or, to be safe, in the freezer. To reactivate the dried starter, grind it into small particles with a hand cranked grinder, a blender or a food processor. Pour 1 to 1 1/2 cups of warm water (what feels comfortable on your wrist) into a glass or ceramic bowl. Stir in and dissolve a tablespoon of sugar or honey. This isn't necessary but it gives the yeast an easy "first course." Blend in an equal amount of flour and dried starter. Cover the bowl with plastic wrap and watch for small telltale bubbles which should begin to appear on the surface within a few hours. Once you see them you'll know it's alive and well. Let it continue to feed and grow for a further 12 hours before you cover and refrigerate it." How to Remove Some Starter for Baking: "With a spoon or wire whisk, blend the liquid back into the starter and then measure out the quantity required by your recipe. Replace the amount taken with equal amounts of flour and water. Since many recipes are based on using 1 cup of starter, you would return to your starter pot, 1 cup of flour and 1 cup of water. (This actually makes 1 1/3 cups more starter but you can adjust the amount whenever you want.) As you did when you first fed your starter, let it sit at room temperature for at least 12 hours to give the yeast a chance to "feed" and multiply before you chill it again." ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 4 Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) TROUGLESHOOTING Feeding Without Baking: "If you have been busy or away, you can always feed your starter without baking anything. Stir the mixture together, take out and discard 1 cup of starter and replenish as above, stirring in 1 cup water and 1 cup flour. (Or instead of discarding the starter you removed, ask a neighbor if he or she would be interested in adopting a starter of his/her very own.) Let the resuscitated mixture sit at room temperature for 12 hours or so before you return it to the refrigerator." Treating a "Sluggish" Starter: "If you feel that your starter is just not "up to snuff," dissolve a teaspoon of yeast in the cup of water you mix into the starter when you feed it. (If you live in an area where water is chlorinated, let some sit out overnight to allow the chlorine to dissipate to preclude any interference with the development of the sourdough micro-organisms)." Sweetening a Starter: "If your starter becomes too sour, take out 1 cup, dispose of the remainder, and add 2 cups of each of flour and water to refreshen it." Increasing Your Starter: "If you want to grow a large amount of starter to give some to a friend or to do a lot of baking, simply increase the amount you feed it." Resuscitating a Neglected Starter: "If your sourdough starter has sat in the refrigerator months beyond the point of health, give it a fighting chance for survival before you throw it out. A little warmth and a good meal of strong, high energy carbohydrates may be all it needs to get it off and running again." "The layer of liquid on the surface will probably be very dark, making it look as if the starter must surely have expired. Quell your fear, wrestle the top off the jar and give it a sniff. If it smells the way it should, though exceptionally sour, it may just be sitting there in a dormant state waiting to be fed. The only way to know is to give it a meal." "Blend it back together and pour it into a glass or ceramic bowl. (Take this opportunity to give its jar a good wash.) As the starter will probably be quite thin, mix in 2 cups of flour and 1 cup of water to nourish and thicken it. Leave the bowl out on the counter where it will be warm and visible." (Continued) ~---06/30 09:00 pm LORELI Loafing and Laughing in OcL FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:08 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - SOURDOUGH STARTER TIPS 5 Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS (CONTINUED) "In a couple of hours you may see tiny bubbles appear on the surface. If so, cheer your brew on by keeping it warm and covered overnight. In the morning, celebrate by making sourdough pancakes (which you'll find ...in our "King Arthur Flour 200th Anniversary Cookbook"). They are delicious and quick. Give the remaining starter another feeding, let it sit for 12 more hours to ensure its reawakened vigor before you tuck it back in the frig. Then quietly heave a sigh of relief and congratulate yourself on your rescue." How to Decide if You Need to Start Over (groan): "If your sourdough begins to mold or develop a peculiar color or odor instead of a "clean, sour aroma," give a sigh, throw it out and, if you're patient, start again. Along with the vital yeasts, you may have inadvertently nurtured a strain of bacteria that will not be wonderful in food. This happens very infrequently so don't let this possibility dissuade you from a sourdough adventure." Starter Variations: "Here are some variations on the basic flour/liquid/yeast combination that will produce sourdough starters with different personalities. *Substitute 1 cup of stone ground whole wheat flour for 1 of the unbleached all-purpose flour. *For tap water, substitute water from cooking potatoes. It contains nutrients which any kind of yeast loves and along with making the yeast happy, it creates great flavor in bread. *Substitute buttermilk for tap water. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - VITAL WHEAT GLUTEN TIPS Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS "One of the most frequently asked questions of us here at King Arthur Flour is, 'What is gluten?' Gluten is an element of the wheat berry that contains two special proteins, gluten in and gliadin. When you are making bread, and you add liquid to the flour, you get these two proteins in business. They start to interact and form a web which traps the carbon dioxide that the yeast is giving off. This web is developed during the kneading process. Wheat is the only grain which contains gluten." "To use gluten, we have found that adding a tablespoon for each cup of flour called for in the recipe will increase the rise in the bread from 25% to 30%. The proper way to measure the gluten is to put 1 tablespoon of the gluten in your measuring cup and then spoon the flour into the cup on top of the gluten. Level off the flour with the back of a knife." ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR FLOUR - BAKING TIPS Categories: Information, Breads Servings: 1 -DEBBIE CARLSON (PHHW01A) -KING ARTHUR FLOUR HINTS 1. Yeast Proofing: To "proof" yeast, first dissolve the sugar (about 1 Tbsp. for each 2 cups liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. Wait several minutes for it to dissolve and begin to "work", or develop tiny bubbles. If it doesn't show signs of life, discard it and try another batch. Because yeast doesn't like salt, add it after the yeast is "proofed". 2. A Better Measure: Because flour settles and compacts in storage, fluff it up before you measure. Then, gently sprinkle it into your measuring cup and scrape the excess off with the back of a knife. This will insure a 4 oz. cup of flour rather than the 5 oz. you would have if you scooped it out with your cup. 3. Rest When You "Knead" It!: After 3 or 4 minutes of kneading dough, let it rest for a few minutes. The rest relaxes the dough and makes the remaining kneading easier. 4. Liquid Assets: Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt, or sour cream. It can add a whole new flavor and improve nutrition. 5. Sweeteners: Even though you don't need it when making bread, a little sugar can bring out flavor, just as salt can. For added moisture, try honey, maple syrup, or regular or dark unsulphured molasses. 6. Oil for Longevity: If you don't mind a few extra calories (12 to 15) per slice (a slice of bread without fat has only 60 to 65 calories!), add a couple of tablespoons of butter or vegetable oil to your dough, and your bread will stay fresher for a longer period. 7. Storing King Arthur Flour: If you use your flour fairly quickly, store it in a cool, dry cupboard and stick a couple of bay leaves in the bag to discourage any visitors. If you use your flour more slowly, especially your whole wheat, put it in a lock-type plastic bag and store it in your freezer. 06/30 09:22 pm LORELI Loafing and Laughing in Ocala,L FOOD AND WINE BB TOPIC: BREADS BY MACHINE TIME: 06/30 9:24 PM TO: LORELI AGUDA (WSKD49A) FROM: LORELI AGUDA (WSKD49A) SUBJECT: "MEGA 500+" FOR JUDY ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: OAT-WHEAT BAGEL BREAD Categories: Breadmaker, Breads Servings: 1 1 1/2 ts Yeast - 1 1 1/2 ts Cinnamon 1 1 1/2 ts Gluten - 1 1 ts Salt - 1 1/2 1 1/2 c Oat flour 1 3 tb Honey - 2 1 1/2 c Whole wheat flour - 1 1 c Water - 5 1/2 oz 1437 cal - 1030 - Amounts are for 1 1/2 pound loaves - amounts to the right are for 1 pound loaves. Variations: Add 1/3 c grated or chopped carrots, millet and/or sunflower seeds. 18/6/93 ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: ANOTHER SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 Kyllikki Fuller Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2-1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hours. Beat in 3 eggs, 1 T salt, 1 Cup sour cream, 1/3 cup bacon grease and enough flour to make a soft dough. (about 7-8 cups) knead till smooth. Let rise till doubled punch down and let rise again. Form into 2 loves. Let rise. Bake 375 about 30 minutes. IT has taken anywhere from 3 hours to 12 hours to rise so hang in there. This was the sourest sourdough I'd ever eaten but it was to die for. from Kylli ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BASIC SOURDOUGH STARTER (WITH POTATO) Categories: Breads, Sourdough, Starter Servings: 1 -NFXS18B 1/2 tb Active dry yeast Lg baking potato peeled,cube 1 ts Sugar 1 c White flour Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: WHOLE-WHEAT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 NFXS18B 1 ts Active dry yeast 1 1/2 c Whole wheat flour 1 1/2 x Lukewarm water In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Refrigerate until ready to use. If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times. To replenish, always use whole wheat flour. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: YOGHURT SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 NFXS18B 2 tb Natural plain yoghurt 1 c Low fat milk 1 c White flour Heat milk to 100F on thermometer. Remove from heat and stir in yoghurt. Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs. Consistency will be like thin yoghurt. Stir in flour until well blended, cover again with plastic and pierce with fork to release gases. Place in a warm draft-free location at an even 85F for 2 days; stir several times each day. It should have a strong sourdough smell and show bubbles. Refrigerate until ready to use. When replenishing starter, add lukewarm milk instead of water. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BASIC SOURDOUGH STARTER Categories: Breads, Sourdough, Starter Servings: 1 NFXS18B 3/4 c Milk 1 ts Active dry yeast 1 c Flour * 1/4 c Warm water Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: SOURDOUGH RYE STARTER Categories: Breads, Sourdough, Starter Servings: 1 NFXS18B 1 1/2 c Lukewarm water 2 c Rye flour Onion slice optional 1 tb Yeast In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days.; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. ~----Gaye aka Noodnick09/29 10:18 pm... FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 09/30 9:04 AM TO: ALL FROM: GAYE LEVY (DTXT63A) SUBJECT: R-MM LOTSA SOURDO! ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: ALASKA SOUREST DOUGH Categories: Starter, Sourdough, Breads Servings: 2 1 pk Yeast 1 tb Vinegar 2 1/4 c Warm water 1 ts Salt 2 tb Sugar 2 c Bread flour 1 Disolve yeast in 1/4 cup warm water. Add sugar vinegar,salt,all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl,cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy and measure out what is called for in the recipe.Replenish starter with equal amounts of flour and water. Store in the fridge and bring to room temp before using. It says to allow to ferment for one week between uses but I don't.I do let it sit out overnight after I feed it. This starter took about 1 1/2 months to become really sour. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: CARAWAY RYE *** XXMX58B Categories: Breads, Breadmaker, Jewish Servings: 1 1 c Flour; better for bread flo 1 tb Caraway seeds 1 c Flour; all purpose 1 tb Butter 1/2 c Rye flour 1 c Warm water 3/4 ts Salt 1 1/4 ts Yeast Add in the order required for your BM It is on the sweet side. Re- ally our favorite. FROM: JOYCE ALENSKIS (XMXX58B) ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Pizza Categories: Breadmaker, Breads Servings: 1 2 1/4 c Bread flour TOPPINGS: 1 ts Salt 2/3 c Pizza sauce (10 oz) 1 1/2 ts Vegetable oil 2 c Mozzarella cheese (8 oz) 3/4 c Water Garnishes of your choice 1 ts Dry yeast 1. Place first 3 ingredients inside the bread pan. Add water. Close cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH MODE. Press start. (Breadmaker completes the basic dough mode 2 hours and 25 minutes later) 2. Divide the dough into 4 equal portions. Roll each portion into a ball. 3. Place on a lightly floured surface. Cover with a plastic wrap and rest for 20 minutes. 4. Roll out each ball into a flat circle. 5. Place on a greased baking pan. Prick the surface with a fork. 6. Brush with 2 tablespoons pizza sauce. Sprinkle mozzarella cheese on top. Garnish with ingredients of your choice. 7. Bake in 500 deg. oven for 12 to 15 minutes or until ingredients are cooked and the dough is crisp and slightly brown. FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/20 2:12 AM TO: RUTH BURKHARDT (KKBG35A) FROM: RUTH BURKHARDT (KKBG35A) SUBJECT: R-MM PIZZA MEGA ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: SOURDOUGH STARTER AND BREAD Categories: Sourdough, Starter, Breads, Breadmaker Servings: 1 -MARY GEORGE (GVJN88B) 2 c Skim milk 2 c Bread flour 1 Pk Yeast Place milk in a glass container and allow to stand at room temperature for 24 hours. Stir in flour and yeast. Leave uncovered in a warm place for 2-5 days, depending on how long it takes it to bubble and sour. If it starts to dry out, stir in enough tepid water to bring it back to the original consistency. Once it has a good sour aroma and is full of bubbles, it is ready to use. Try to maintain about 1 and 1/2 cups of starter. Each time part of the starter is used, replenish with a mixture of equal parts milk and flour. Leave at room temperature several hours or overnight, or until it begins to fill with bubbles. Then cover and store in refrigerator. Starter is best if used at least once a week. If starter isn't, used for 2 or 3 weeks, spoon out and discard about half and replenish as described. Given attention, a starter becomes more flavorful with age. Starter can be frozen if it is not to be used for several weeks. This will slow down yeast action and should be left at room temperature for 24 hours after thawing. Sourdough Bread: 2/3 cup skim milk 1 cup sourdough starter 3 cups bread flour 2 Tbs.sugar 2 tsp. lite salt 1 & 1/2 tsp. yeast 2 Tbs. liquid Butter Buds Combine above thoroughly (using half of the flour) and let stand uncovered to ferment overnight in a warm place. Next morning, after the mixture has risen and fallen, stir down any crust that may have formed. Add the rest of the flour. When thoroughly mixed, turn out onto a board covered with a little flour so it won't stick. Shape dough into 2 loaves, put into bread pans, brush lightly with liquid Butter Buds, and let rise covered until almost doubled in size. Bake in a pre-heated 400F. oven 45-50 minutes. Note: This recipe works GREAT in a bread machine. Simply put all of the ingredients in the machine, adding the dry ingredients first. Yields: 2 loaves (24 slices) Per slice Fat: 0.21g Calories: 96 Cholesterol:0.42 mg Carbohydrate:19.7g Protein:2.89g Sodium:10.3mg This was taken from Pam Mycoskie's book BUTTER BUSTERS I would highly recommend this book to anyone who is watching their weight and who is on a heart diet. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Three Cheese Bread Categories: Breads, Breadmaker Servings: 16 3/4 c Water 1/2 c Shredded Swiss Cheese 3 c Bread Flour 1/3 c Creamed Cottage Cheese 2 tb Sugar 3 tb Grated Parmesan Cheese 1 1/2 ts Salt 2 ts Regular Active Yeast 2 tb Margarine or Oil Place ingrediants in bread pan in the order recommended by the manufacturer. Don't use the delayed timer cycle since the cheese may spoil. Bake on light crust. NOTE: Due the differing moisture content of cheese, you may need to watch the dough ball to determine if it is too moist or too dry. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Blueberry Muffins Categories: Muffins, Breads, Fruit Servings: 12 ---------------------------CYNTHIA MERZER CPFX72A--------------------------- 1 c Sugar 3/4 ts Nutmeg 1/4 c Margarine 1/2 ts Vanilla extract 1 c Milk 1/4 ts Salt 1 lg Egg 1 c Blueberries, fresh or 1 1/3 c Flour -unsweetened frozen, thawed 2 ts Baking powder -and drained 3/4 ts Cinnamon Preheat oven to 375. Prepare muffin tins with paper liners. In medium bowl, cream sugar and margarine on low speed of electric mixer until smooth. Add milk, egg, 2/3 cup of flour, baking powder, cinnamon, nutmeg, vanilla and salt. Mix just until thoroughly blended. Gently mix in remaining 2/3 cup of flour (batter should be lumpy). Fold in blueberries. Fill tin liners 3/4 full. Bake until golden, 20 to 30 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Hamburger Pizza Categories: Cheese, Ground beef, Breads Servings: 8 -----------------------------------CRUST----------------------------------- 2 1/2 c Bisquick Baking Mix 2/3 c Water; Hot 1 pk Active Dry Yeast --------------------------------MEAT
MIXTURE-------------------------------- ----------------------------------TOPPING---------------------------------- Title: Spiced
Apple Muffins
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