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Title: Dried Tomato Crostini
Categories: Sun-dried, Breads, Ethnic, Appertizers Servings: 24 -Waldine Van Geffen VGHC42A 1 1/2 ts Parsley; snipped 12 Sun-dried tomato halves; 1 cl Garlic; minced -dry pack 1/2 ts Capers; drain, chop 1/4 c Boiling water Cracked black pepper 2 tb Balsamic or red wine vinegar 8 oz Loaf baguette-style French 1 md Tomato; peel, seed, chop -bread 1/4 c Red onion; finely chop Parmesan or Mozzarella;shred 4 Pitted ripe olives; minced Fresh thyme sprigs; optional 1 tb Olive oil Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350~ oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately. (wrv) ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: French Bread/Goat Cheese/Sun-Dried Tomato Spre Categories: Sun-dried, Breads, Spreads, Cheese Servings: 8 -Waldine Van Geffen VGHC42A 4 ts Fresh thyme; minced or 11 oz Pk Montrachet; or other soft 1 ts Dried thyme; crumbled -fresh goat cheese 1/4 c Sour cream 2/3 c Walnuts; chopped Fresh thyme; minced 1/2 c Oil-pk sun-dried toms; drain Walnuts; chopped -chop 2 French bread baguettes;slice Mix cheese, walnuts, tomatoes and thyme. Thin to spreadable consistency with sour cream. Season with generous amount of pepper. Mound cheese in crock or bowl. (Can be prepared 2 days ahead. Cover and chill. Bring to room temperature before serving.) Sprinkle cheese with thyme and walnuts. Serve with bread. (wrv) ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Banana Muffins Categories: Ww, Breads Servings: 2 -Kathleen Kincaid NRRN96A 6 tb Flour 1 Banana; medium 1 ts Baking powder 1 ts Cinnamon 1/2 c Carrots; grated 1/2 ts Baking soda 2/3 c Powdered milk 2 Eggs 10 pk Sweet and Low 1 ts Vanilla Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/2 Vegetable. This is a no fat recipe. You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low. Freeze well. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BANANA RAISIN WALNUT MUFFINS Categories: Ww, Breads, Breakfast Servings: 12 -Joyce Burton, PDPP83A 1 c +2 T. buttermilk 1 c +2 T. flour 1 Egg; lightly beaten 1/2 c Nonfat dry milk powder 1/4 c Less 2 t. vegetable oil 1/4 c Brown sugar; firmly packed 2 tb Sweet whipped butter, melted 2 ts Baking powder 1 Banana; ripe, mashed 1/4 ts Nutmeg 1/2 c Golden raisins; plumped 1/2 ts Baking soda 1 oz Walnuts; chopped Preheat oven to 400. Spray 12 muffin cups with nonstick spray. In medium mixing bowl cmbine flour, milk powder, sugar, baking powder, baking soda and nutmeg; stir to combine and set aside. In small bowl, combine buttermilk, egg, oil, and butter and stir until blended; stir in dry ingredients. Add banana, raisins, and walnuts and stir to combine (mixture will be lumpy). Fill each baking cup with an equal amount of batter and bake for 15 minutes (until golden brown and a toothpick inserted in center comes out dry). Transfer muffins from pan to wire rack and cool. Makes 12 servings, 1 muffin each. One muffin equals 1/4 protein, 1/2 bread, 1 fat, 1/2 fruit, 1/4 milk, 30 optional calories. From WW Meals in a Minute Cookbook. Formatted by Joyce Burton..PDPP83A. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Basic Pizza Dough Categories: Main dish, Breads, Ww Servings: 8 4 1/2 c All purpose flour 1/2 ts Salt 1 Envelope dry active yeast 1 1/4 c Hot water In large bowl, combine 2 cups flour, the yeast and salt. With electric mixer, slowly beat in water; beat 2 minutes, occasionally scraping bowl with rubber spatula. With mixer on medium speed, beat in 1/2 cup flour; beat 2 minutes, unti dough is stiff. Stir in 1 1/2 cups flour. Sprinkle clean work surface with 1/4 cup flour. Knead dough on floured surface, 6-8 minutes. Spray large bowl with nonstick spray. Place dough in bowl; cover with plastic wrap and kitchen towel. Let rise 1 hour or until doubled in volume. Punch down dough; let rest 15 mintues. Divide dough in half. Sprinkle clean work surface with 2 T flour. Roll 1/2 of dough into 13" round; lift onto a 12" pizza pan. Pinch edges to form a rim. Exchanges: 1 1/2 B. Per serving: 116 cal, 0 gm fat. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Cinnamon Rolls Categories: Breads, Low-cal, Ww Servings: 10 -WRSD61A 1 ts Cinnamon 10 oz Buttermilk Biscuits, Refrig. 1/2 c Raisins; dark ^^(10 biscuits in "tube") 2 tb Raisins; dark 5 ts Margarine; melted 5 ts Powdered sugar; sifted 5 ts Brown sugar; packed, divided 2 ts Water Preheat oven to 400 F. Spray 8x8x2 inch baking pan; set aside. Separate biscuits; using fingers, flatten each into 3" circle. Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins. Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan. Bake until rolls are puffed and golden brown, 8-12 minutes. Transfer pan to wire rack and lets rolls cool in pan. In small bown or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. Source: WW Favorite Recipes (1986). Hard to eat just one!! ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Muffins Categories: Low-cal, Breads, Ww Servings: 1 -Nancy Erlich (XVPK76B). 1/4 ts Baking powder 1/2 c Pineapple; crushed 1/3 c Dry powdered milk 1 oz Cornmeal 1 pk Sweet'n Low 1 Egg 1/4 ts Baking soda Put everything in blender to mix. Bake in muffin tins at 400 for 15 minutes. All 5-6 muffins are ONE serving and provide: 1 fruit, 1 milk and 25 optional calories. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Orange-walnut Muffins Categories: Ww, Breads Servings: 6 1 Flour; 1 cup + 2 tbls. 1 Salt; pinch 2 tb Brown Sugar; Lt. (packed) 1/2 c Orange juice 1 1/2 ts Baking powder 2 tb Margarine; melted + cooled 1 ts Lemon Rind; Grated 1 Egg; large 1/2 oz Walnuts; chopped (12 halves) Preheat oven to 375 degrees F. In medium bowl, stir together flour, sugar, baking powder, lemon rind, walnuts and salt. In small bowl, mix together orange juice, margarine and egg. Add to dry ingredients, mixing with fork until just combined; do not overmix. Spray six 2 1/2 inch muffin cups with nonstick cooking spray; divide batter evenly among the cups. Bake 20 to 25 minutes, or until golden brown. Makes six servings. EACH SERVING PROVIDES: 1 B, 1 F, 60 optional calories. Per serving: 175 calories; 4 g protein, 6 g fat, 25 g carbohydrate, 187 mg sodium, 46 mg cholesterol. Source: Living Fit Magazine-recipe given to us at Weight Watchers Meeting. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Pancakes Categories: Breakfast, Breads, Low-cal, Ww Servings: 1 3 tb Flour 1 Vanilla ALBA 77 1/4 ts Salt 1 Egg 1/2 ts Baking powder 1/2 c Warm water Mix all ingredients. Makes 4-6 pancakes Exchanges: 1 bread, 1 milk & 1 protein. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Breadstick Dippers Categories: Appetizers, Breads, Ww Servings: 12 2 1/4 c Flour; divided 1 c Skim milk 1 tb Sugar 1/4 c Reduced-calorie margarine; 2 ts Baking powder Melted. 1 ts Salt Preheat oven to 425 degrees. Into medium mixing bowl sift together 2 c flour, the sugar, baking powder; and salt; add milk and, using a wooden sppon, mix to form dough. Using 2 T of the reamining flour, lightly flour work surface; turn dough out onto floured surface and knead, adding remain9ing 2 T flour as needed, until dough becomes smooth and elastic, about 5 minutes. Using rolling pin, roll dough into 12x8"rectangle, about 1/2 " thick. Cut dough in half lengthwise; cut each half crosswise into 18 equal slices. Dip dough slices into margarine; being sure to use all of the margarine; place dough slices on baking sheet, leaving a space of about 1 inch between each. Bake until golden brown, 10 to 15 minutes. Makes 12 servings of 3 sticks each. One serving=1 bread; 1/2 fat; 15 cal optional exchange. 114 calories; 3 g protein; 2 g fat; 20 g CHO, 65 mg calcium; 306 mg sodium; 0.4 mg chol. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Dill Cottage Cheese Batter Bread Categories: Breads, Pat Servings: 12 1 pk Dry yeast 1 ts Salt 1/2 ts Sugar 1 c Small curd cottage cheese 1/4 c Very warm water -warmed slightly 1 Egg 1/4 ts Baking powder 1 tb Dried instant onions 2 1/2 c Flour 1 tb Butter or margarine Melted butter 2 ts Dillweed Grease a 1-quart baking dish. Sprinkle yeast and sugar over very warm water in 1-cup glass measure. Stir to dissolve yeast. Let stand until bubbly, about 10 minutes. Beat egg slightly in large bowl. Add dried instant onions, butter, dill- weed, salt, cottage cheese and baking powder; beat until well blended. Stir in yeast mixture until well blended. Stir in enough of the flour to make a soft dough. Place dough in prepared baking dish. Cover with buttered wax paper and a towel. Let rise in warm place away from drafts until doubled in bulk, about 1 hour. Bake in preheated moderate oven (350) for 60 minutes or until loaf sounds hollow when topped with fingers. Turn bread out onto wire rack. Brush with melted butter and sprinkle with salt. Serve warm Makes 1 loaf (12 slices). Per slice, 134 calories, 3 g fat. Pat Empson 05/25 09:57 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Overnight Coffee Bread Categories: Breads, Brunch, Pat Servings: 10 20 Frozen dinner rolls 1/2 ts Cinnamon 3 oz Box Jello vanilla pudding 1 Stick melted butter --NOT instant 1/2 c Pecans 1/2 c Brown sugar Place frozen dinner rolls in a bundt pan. Stir together remaining ingredients and pour on top of rolls. Cover with a towel and leave overnight. The following morning, bake at 350 degrees for 30 minutes. Freeze while hot for fast reheating in microwave. Pat Empson 05/25 10:01 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/25 10:09 AM TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT: R-MM-MIXED BAG ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: Benya Banana Fritters Categories: Fruits, Breads Servings: 1 - Pam Coombes RNCM95A 3 tb Cinnamon - MM:MK VMXV03A 2 tb Nutmeg 1 Package of yeast 2 1/2 lb Flour 1 c Hot water 1 1/2 lb Sugar Sugar Grated rind, med. sz orange 10 Very soft bananas 1/4 ts Salt Add yeast to hot water ans sprinkle in a little sugar. Cover and let stand to start rising process. Mash bananas throughly in large mixing bowl with yeast. Add cinnamon, nutmeg, flour, sugar, grated orange rind and salt. Mix throughly and let stand overnoght. Mixture will rise and triple in amount. Drop by spoonfuls in deep fat; fry until brown. Serve either hot or cold. May be frozen Makes 36 pastries .(The Congressional Cookbook, Mrs Cyril E. King (wife of the former governor (Virgin Islands) ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: APPLE OATMEAL BREAD Categories: Breads, Fruits Servings: 1 1 1/2 c Sifted flour 1 c Quick oatmeal 1 ts Baking powder 1 c Chopped nuts 1 ts Baking soda 2 Eggs 1 ts Salt 1/4 c Milk 1 ts Cinnamon 1/4 c Melted margarine,cooled 1/2 ts Nutmeg 2 Apples,cored,coasely shred 2/3 c Packed brown sugar Preheat oven to 350 F. Lightly grease and flour loaf pan. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg in large bowl. Stir in brown sugar, oatmeal, and nuts.. Mix eggs, milk and butter in small bowl, add all at once to oatmeal mixture, add apples, stir lightly with fork until liquid is absorbed into mix and it is completely moistened. Spoon into prepared pan. Bake for 1 hour and 5 minutes. Cool in pan on wire rack 10 minutes. Loosen edges with knife, turn out onto rack. Cool completely. Wrap, store overnight. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: NUTRITIOUS BREAKFAST BREAD Categories: Breads, Fruits Servings: 2 1 c Flour 1/4 c Chopped walnuts 1 c Whole wheat flour 1/2 c Raisins 1/2 ts Salt 1/3 c Chopped prunes 1/2 ts Baking soda 3 Eggs 2 ts Baking powder 1/2 c Oil 2/3 c Dry non-fat milk powder 1/2 c Molasses 1/3 c Oatmeal 3/4 c Orange juice 1/2 c Brown sugar 1 c Mashed banana 1/2 c Chopped peanuts Preheat oven to 325 F. Combine flour, salt, baking powder, baking soda, milk, oats, sugar, nuts, raisins and prunes in large bowl. Blend with fork. Beat eggs until foamy. Add oil, molasses, juice and bananas. Add mix to dry ingredients. Pour into 2 8x4 greased loaf pans. Bake at 325 F one hou( for muffins, grease tins and fill 2/3 full, bake 350 F for 20 minutes)Cool slightly before removing from pan.You may substitute raw chopped apples, grated carrots, applesauce or grated zucchini for bananas. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BAKING POWDER BISCUITS Categories: Breads, Rolls Servings: 12 2 c Flour 1/2 ts Salt 3 ts Baking powder 3/4 c Milk 1/4 c Shortening Sift dry ingredients into bowl, Cut in shortening until like coarse crumbs. Make a well, pour in milk all at once. Stir quickly with fork just until dough follows fork around bowl, Turn out onto lightly floured work surface.(*dough is soft) Knead gently 10 or 12 strokes. Roll or pat down 1/2 inch thick. Dip cutter in flour. Bake on ungreased sheet at 450 F for 12-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: CHALLAH BREAD Categories: Breads, Ethnic Servings: 1 1 pk Active dry yeast Egg 1/4 c Warm water(105-115 F) 1 tb Shortening 1/2 c Lukewarm water 2 3/4 c Flour 1 tb Sugar Egg yolk 1 ts Salt 2 tb Cold water Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg, shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour to make dough easy to handle.Turn dough out on floured work surface, knead until smooth and elastic(5 min) Round up dough in greased bowl, turn over to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch dough down, divide into 3 equal parts. Roll each part into strand 14 inches long.Place strands close together on lightly greased cookie sheet. Braid gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat egg yolk and cold water until blended, brush over braid. Bake at 375 F for 25-30 minutes, or until golden. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: WHITE BREAD Categories: Breads Servings: 1 1/2 c Lukewarm water(110 F) 1 ts Salt 1 pk Active dry yeast 3 c Flour 1/2 c Hot milk Egg yolk 2 tb Butter 1 tb Milk 1 ts Sugar Sprinkle yeast over lukewarm water. Leave 5 minutes. Heat milk, stir in butter, sugar and salt. Cool to room temperature. Combine all ingredients. Knead dough until it becomes smooth and elastic, and put into lightly oiled bowl. Cover and rise 1 1/2 hours, Knead again 5 minutes and shape into loaf. Put dough in buttered and floured pan. Rise 1 hour. Preheat oven to 350 F Brush dough with egg yolk and milk mixture. Bake loaf one hour. Remove from pan. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: PUMPERNICKLE BREAD Categories: Breads Servings: 2 2 pk Active dry yeast 2 c Whole rye flour(100%) 1 1/4 c Warm water 2 1/4 c White flour 2 ts Salt 2 ts Cornmeal 1/3 c Molasses Egg white 1 tb Caraway seeds 3/4 ts Caraway seed 1 tb Shortening Dissolve yeast in water. Add salt, molasses,caraway seed and shortening. Stir Place rye flour and 2 c white flour in small bowl, blend using large spoon. Gradually add flour to liquid mixture. Use hands to blend in flour at end. Add remaining 1/4 white flour, if necessary to make dough easy to handle. Knead 5-8 minutes on floured work surface until elastic and not sticky. Place in greased bowl, cover and let rise 1-1 1/2 hours. Punch down, divide in two and place on floured surface. Shape each piece into long narrow loaf, about 14 inches long and 1 1/2 inch diameter. Lightly grease inside of French Bread pan. Sprinkle cornmeal in each section. Shake pan to distribute. Place loaves in pan. Make sure loaves do no come any closer than 1 1/2 inch to ends of pan. With sharp knife, make 3-4 diagonal 1/4" deep slashes on the top of each loaf. Brush with egg white, and sprinkle with let over caraway seed. DO NOT COVER! Let rise 30 minutes to double. Bake in preheated 350 F oven for 30-35 minutes. Remove from pan AT ONCE ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: CINNAMON SWIRL BREAD Categories: Breads Servings: 2 1 pk Active dry yeast 1/4 c Shortening 1/2 c Warm water 6 1/4 c Sifted flour 2 c Scalded milk,cooled 1/2 c Sugar 1/3 c Sugar 1 tb Cinnamon 2 ts Salt 1 1/2 ts Water Soften yeast in water. Combine milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour. Beat well. Add yeast, mix. Add enough flour to make moderately stiff dough. Turn out onto floured work surface, knead 8-10 minutesuntil smooth and satiny. Shape into ball, place in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk, 1 1/4 hours. Punch down. Cut dough into 2 portions, roll dough to two 15x7 inch rectangles. Combine 1/2 sugar, cinnamon, spread half over each bread. Roll into loaves. Place in greased and floured 9x5x3 inch loaf pans. Cover and let rise until doubled in bulk (60 minutes) Bake in preheated 375 F oven for 30 minutes ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: REFRIGERATOR ROLLS Categories: Breads, Rolls Servings: 12 1 pk Active dry yeast 1/4 c Shortening 1/4 c Warm water 1 ts Salt 1 c Scalded milk 3 1/2 c Sifted flour 1/4 c Sugar Egg Soften yeast in water. Combine milk,sugar,shortening and salt cool to lukewarm. Add 1 1/2 cups flour, beat well. Beat in yeast and egg. Gradually add remaining flour, beating well. Place in greased bowl, turning once to grease surface. Cover, chill at least 2 hours, or up to 4-5 days. About 2 hours before serving, shape dough as desired on floured work surface. Cover, let rise until doubled in bulk.(1 1/4 hours) Bake on greased baking sheet or muffin pans in 400 F oven for 12-15 minutes ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: TOMATO BREAD Categories: Breads, Vegetables Servings: 2 2 c Tomato juice 1 ts Salt 1/2 c Tomato sauce 3/4 ts Oregano 2 tb Olive oil 1/2 ts Dry basil 6 1/2 c Flour 1/4 ts Rosemary 2 pk Active dry yeast 1/4 ts Pepper 3 tb Brown sugar 2 Cloves crushed garlic Lightly grease large bowl and two loaf pans with olive oil. In small saucepan, heat juice, sauce and 2 tbsp olive oil to 120 F. Combine 3 cups flour with yeast and remaining ingedients. Pour in tomatoe mix and beat 3 minutes. Gradually add remaining flour, mixing by hand, if necessary, until it holds together enough to turn out on floured surface. The dough is quite sticky, and yuou may need to add a little more flour, but not too much, or you will have a dry bread. Knead about 5 minutes, until dough smooths out, place in greased bowl, cover and let rise 1 hour. Punch dough down, let rest 15 minutes, then shape into 2 loaves, and place in pans. Cover pans and let rise 45 minutes.Preheat oven to 375 F Bake loaves 10 minutes, reduce heat to 350 F and bake 30-40 minutes longerBread is done when loaf sounds hollow when thumped with knuckle. Tip loaves out immediately onto wire rack to cool ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: TRADITIONAL SWEET ROLL DOUGH Categories: Breads, Rolls Servings: 1 2 pk Active dry yeast 1 ts Salt 1/2 c Warm water 2 Eggs 1/2 c Scalded milk, cooled to luke 1/2 c Butter or margarine, softene 1/2 c Sugar 5 c Flour Dissolve yeast in water. Stir in milk, sugar,salt eggs,margarine and 2 1/2 cups flour. Beat until smooth. Mix enough flour to make dough easy to handle. Knead 5 minutes. Place in greased bowl, turn greased side up( Dough can be refrigerated 3-4 days) Cover, let rsie until doubled in bulk 2 hours. Punch down and shape into whatever ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: SWEDISH RYE BREAD Categories: Breads Servings: 2 1 pk Active dry yeast 1 1/2 c Hot water 1/4 c Warm water 2 1/2 c Rye flour,stirred 1/4 c Brown sugar 3 tb Caraway seed 1/4 c Light molasses 4 c Sifted flour 1 tb Salt 2 tb Grated orange peel(opt.) 2 tb Shortening Soften yeast in warm water. In large bowl, combine sugar, molasses,salt and shrotening. Add hot water and stir until sugar dissolves. cool to lukewarm. Stir in rye flour, beat well. Add softened yeast, and caraway or orange peel, mix well. Stir in enough flour to make a moderately stiff dough.Knead on well floured work surface until samooth and satiny (10 minutes) Place dough in greased bowl, turn once to grease top. Cover, let rise until doubled in bulk (2 hours) Punch down. Turn out onto a lightly floured work surface, divide into 2 portions. Shape each into a smooth ball. Cover, let rest 10 minutes. Pat dough in 2 round loaves, place on greased baking sheet. Cover, let rise until doubled in bulk (2 hours) Bake at 375 F for 25-30 minutes. Place foil loosely over tops last 10 minutes. For soft crust, brush with melted butter. Cool on wire racks. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KING ARTHUR'S EASY BEST LOAF Categories: Breads Servings: 2 1 tb Sugar 2 c Warm water 1 tb Salt 6 c Flour 1 pk Active dry yeast Mix yeast,sugar,salt and water together. let stand until salt sugar and yeast are dissolved. Gradually add flour to liquid and mix thouroughly, until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5 minutes, Let dough rest while you grease bowl. Knead dough again 2-3 minutes, Place dough in bowl, turn once to grease top. Cover with damp towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and knead briefly to get out any air pockets. Cut in half, shape into 2 Italian or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5 minutes. Lightly slash tops 3 times diagonally and brush with cold water. Place on rack in cold oven with roasting pan full of boiling water below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds hollow to the touch, ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: FRENCH BREAD Categories: Breads Servings: 2 1 pk Active dry yeast 1 tb Butter 1 1/2 c Water 5 c Flour 1 tb Sugar 2 tb Cornmeal 1 1/2 ts Salt Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and 2 cups flour, Beat with spoon until mixed. Gradually add remaining flour, until dough is easy to handle. Knead on lightly floured work surface 5 minutes, until elastic, not sticky. Cover, let rise until doubled in bulk. Punch down on floured work surface, divide in half. Shape into loaves. Lightly grease French bread oan, put cornmela in and shake to coat all surfaces. Put each loaf into each section. Make sure loaves don't come any closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT ONCE! ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: PEPPERONI BREAD,PAT MCCLAY'S Categories: Breads, Cheese/eggs Servings: 1 1 pk Frozen Bread dough (1 loaf) 1/4 lb Provolone cheese 1/2 lb Slicing pepperoni Split defrosted loaf in half and roll out to about 8x13 inches. Layer Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in ends. Bake 400 F 20-25 minutes . ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BREAD STICKS Categories: Breads Servings: 24 1 pk Active dry yeast 1 c Lukewarm water 1/4 c Warm water 3 1/2 c Sifted flour 1 1/2 ts Salt Egg white Soften yeast in water. Combine salt and lukewarm water, beat in 1 cup flour. Blend in softened yeast, stir in 2 1/4 to 2 1/2 cups flour, enough to make a moderatelyu stiff dough. Turn out onto floured work surface, Knead 10-15 minutes, until elastic, Knead in remaining flour. Place dough in lightly greased bowl, turn once to grease top. Let rise until doubled in bulk (60 minutes)Punch down. Let rise until doubled in bulk again.(45 Minutes) Divide into 2 portions. Divide each half dough into 12 equal parts. Roll each piece about 12 inches long and 1/2 inch in diameter. Place 1 inch apart on greased baking sheet and brush with a mix of water, slightly beaten egg white. Let rise uncovered until doubled in bulk(60 minutes) Brush again with egg mix. Sprinkle with salt. Place large shallow pan on lower rack oof preheated 400 F Oven, fill with boiling water. Bake dough at 400 F for 15 minutes. Brush again with egg mix, and bake an additional 10-15 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BANANA BREAD Categories: Breads, Fruits Servings: 1 2 tb Shortening 1/2 ts Baking soda 3/4 c Sugar 3 c Flour 1 ts Salt 3 ts Baking poder 1 Egg 2 Mashed bananas 1/2 c Milk Mix shrotening, sugar and egg together. Stir in milk. Add dry ingredients and beat until smooth. Fold in bananas, then spoon into a greased loaf pan. Bake for 1 hour, at 350 F, or until brown and firm. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BASIC BEER BREAD Categories: Breads, Quickbreads Servings: 1 3 c Flour 1 cn Beer 3 3/4 ts Baking powder 1 tb Honeu 2 1/4 ts Salt Grease loaf pan. Combine flour, baking powder, salt, beer, and honey in large bowl, stir together until well mixed. Bake in preheated 350 F oven for 45 minutes. Turn on rack and cool. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: SWEDISH TEA RING Categories: Breads Servings: 2 2 CAKES OF YEAST 1 c Milk,scalded, then cooled 1/4 c Lukewarm water 1 ts Lemon rind,grated 1/4 c Shortening 5 c Flour 1/2 c Sugar Melted butter 1 ts Salt Brown Sugar 2 Beaten eggs Cinnamon Soften yeast cakes in water. Add shortening, sugar and salt to scalded milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a stiff batter. Beat well. Add flour to make a soft dough. Turn out on floured work surface, and knead until satiny. Grease bowl, Put dough in bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down. Shape into 2 retangles about 1/4 inch thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape into rings. Place on greased baking sheet, cut with scizzors at one inch intervals, ALMOST through rings. Turn slices slightly. Cover and let rise until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake Icing. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: WHOLE WHEAT MOLASSES BREAD Categories: Breads Servings: 2 2 3/4 c Whole wheat flour 1/4 c Brown sugar 1 c Flour 2 tb Shortening 2 pk Active dry yeast 1 tb Salt 1 3/4 c Water 1 c White flour 1/2 c Dark molasses In large bowl, combine whole wheat,white flour and yeast. In saucepan,heat water, molasses, brown sugar, shrotening and salt until warm (115 F), stirring constantly. Add to dry mix in bowl. Beat al low speed 1/2 minutes, scraping sides. Beat 3 minutes high speed. By hand, stir in 1/2-1 cup white flour to make stiff dough. Turn out on light floured work surface, knead until smooth. Shape into ball. Place in greased bowl, turn, cover, let rise until doubled in bulk(1 1/2 hours).Punch down, divide in half. Cover, let rest 10 minutes. Shape into 2 slightly flatten 6 inch balls. Put on greased baking sheet. Cover, let rise until doubled in bulk(45 minutes) Bake at 375 F for 30-35 minutes. For chewy crust, brush each loaf with warm water several times during the last 10-15 minutes of baking. Cool. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BABKAS #1 Categories: Breads, Ethnic Servings: 2 3/4 c Butter,soft 1 tb Lemon rind 1/2 c Sugar 1 c Milk,room temperature 10 Egg yolks 5 1/2 c Flour 2 pk Active dry yeast 1 c Golden raisins 1/4 c Warm water Confectioner's sugar 1 ts Salt In large bowl, cream butter and sugar until light and fluffy. Beat in yolk, one at a time, until pale and fluffy. In small bowl, soften yeast in water,beat in egg mix salt,peel, milk and yeast. Slowly beat in 5 1/2 cups of flour until a soft dough forms. Turn out on lightly floured work surface, knead 8-10 minutes, until smooth and elastic. Knead in raisins. Place in greased bowl. Grease top. Let rise 1 hour, or until doubled in bulk. Punch down, divide in half. Place in 2 greased and floured 8 inch fluted pans, let rise until double in bulk(covered) Bake in 350 F oven 25-30 minutes, or until well browned. Invert on rack. Sprinkle with confectioner's sugar. Tastes better eaten within a couple of days. Two Babkas, 10 servings each. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: HONEY OATMEAL BREAD Categories: Breads Servings: 2 1 1/2 c Water 2 pk Active dry yeast 1/3 c Butter 2 Eggs 1/2 c Honey 1 tb Water 6 1/2 c Flour Egg white 1 c Oats,quick cooking Oatmeal 2 ts Salt Combine water, honey and butter in small saucepan. Heat over low heat until liquids are very warm(120F)Place 5 cups flour, oats, salt and yeast in Bowl. Attach bowl and dough hook. Turn to speed two and mix 30 seconds. Gradually add warm liquids to flour mixture, about 1 minute. Add eggs and mix an additional minute.Continue on speed two, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed two for 3-5 minutes longer. Place in greased bowl, turning once to grease top. Cover, let rise in warm place , frr from draft, until doubled in bulk, about 1 hour.Punch down dough and divide in half. Shape each half into a loaf and place in greased loaf pans. Cover, let rise in warm place,free from drafts, until doubled in bulk, about one hour. Combine egg white and water. Brush tops of loaves with mixture. sprinkle with oatmeal, bake at 375 F for 40 minutes. remove from pans immediately, and cool on wire racks. Yields:two loaves. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: CRUSTY PIZZA DOUGH Categories: Breads, Main dish Servings: 1 1 pk Active dry yeast 2 ts Olive oil 1 c Warm water 3 1/2 c Flour 1/2 ts Salt Cornmeal Dissolve yeast in warm water in warmed bowl. Add salt, olive oil and 2 1/2 cups flour. Attach bowl and dough hook, Turn to speed 2 and mix 2 minutes. Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans side of bowl. Knead on speed two for 5 minutes.Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Brush a 14 inch pizza pan with oil, sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold filling. Top with desired fillings. Bake at 450 F for 15 to 20 minutes. Yield:one 14 inch pizza. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: FOCACCIA Categories: Breads, Ethnic Servings: 35 -----------------------------------DOUGH----------------------------------- 1 pk Active dry yeast 1 1/2 ts Salt 2 c Warm water 3 tb Olive oil 5 1/2 c Flour ----------------------------------TOPPINGS---------------------------------- Categories: Breads Servings: 12 1 pk Active dry yeast 1 1/2 ts Salt 3 3/4 c Flour 1 1/4 c Warm water 1/4 c Shortening In large mixer bowl soften yeast in warm water. Add 2 cups flour, shortening and salt. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mix in with a spoon. Turn onto lightly floured work surface. Knead in enough remaining flour to make a moderately soft dough that is smoooth and elastic.(5 minutes) Cover, let rest in a warm place about 15 minutes. Divide into 12 equal partions. Roll each between floured hands into a very smooth ball. Cover with a damp cloth, let rest 10 minutes. Using fingers, gently flatten balls. Cover, let rest 10 minutes.(keep dough pieces covered until ready to use.) On well floured surface lightly roll one piece of dough at a time into a circle 7 inches in diameter, turning dough over once. Do not stretch,puncture or crease dough(Work with enough flour so dough does not stick) Place on baking sheet. Bake rounds, 2 at a time, in a 450 F oven about 3 minutes or until dough is puffed and softly set. Turn over with a spatula, bake about 2 more mintes, or until dough is light brown. Repeat with remaining dough, baking one batch before rolling the next batch. To serve, slice bread crosswise, fill pocket with desired filling Makes 12 rounds. From Avon's International cookbook. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: PARKER HOUSE ROLLS Categories: Breads Servings: 6 1 pt Milk 2 1/2 pt Flour 4 tb Shortening 1 ts Salt 2 tb Sugar 1 Yeast cake Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: ONION PARMESAN BREAD Categories: Breads, Vegetables, Cheese/eggs Servings: 2 1 pk Active dry yeast 4 c Flour 1/4 c Warm water 2 tb Butter 1 1/2 ts Salt 3/4 c Chopped onion 2 tb Soft margarine 2 tb Parmesan cheese 1 Egg, slightly beaten 1 ts Poppy seed (opt.) 1 c Scalded milk 1/2 ts Garlic salt Dissolve yeast in waterIn large bowl, combine yeast, sugar, salt butter, egg, milk and 2 cups flour. Beat with spoon until mixed. Gradually add flour until dough can be handled. Knead 5 minutes or until elastic. Grease bowl, cover douch with plastic, let rise 1 1/4 hour in warm place. Meanwhile,prepare filling. Melt butter in small saucepan. Add onions, and saute until just tender (5 minutes) Combine cheese, poppy seed,and garlic salt,set both mixtures aside. When dough has risen, punch down, and place on floured work surface. Divide in 2. Roll each piece into a square 12"x12". Spoon half of fillings on each piece of dough. Spread, roll up like jelly roll,seal. Place loaves ,seam side down, on French bread pan. Cover and rise 45 minutes, or until doubled in bulk. Uncover, bake in preheated 350 F oven for 25-30 minutes, until golden. Remove from pan at once ~---- YUM! FOOD AND WINE CLUB TOPIC: FOOD SOFTWARE TIME: 04/27 8:08 PM TO: ALL FROM: MARGE NEMETH (GNFK05B) SUBJECT: R-MM BREAD MEGA ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BOSTON BROWN BREAD (A MUST WITH BAKED BEANS) Categories: Breads Servings: 10 1/2 c Flour 3 c Whole wheat flour 3/4 c Sugar 3/4 c Dark molasses 1 1/2 ts Salt 1 Egg 1 1/2 ts Baking soda 2 c Milk 1/2 c Corn Meal 1/2 c Melted shortening Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: KILLER BREAD Categories: Breads, Ethnic, Cheese/eggs, Sourdough Servings: 4 1 c Mayonnaise 1 lb Round sourdough bread 1 c Parmesan cheese, grated Butter 1 1/2 ts Garlic, minced 2 tb Fresh basil or 2t dried Preheat broiler. Halve bread horizontally. Mix mayo, parmesan and garlic in large bowl. Arrange bread cut side up on large baking sheet. Butter bread. Broil until crisp and brown. Spread parmesan mixture over cut sides of bread. Broil until to is puffed and golden brown. Sprinkle with chopped basil. Cut bread into wedges and serve. Source: Bon Appetit ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: LIGHT AND FLUFFY WAFFLES Categories: Breads Servings: 5 2 EGGS 3/4 c CHOPPED PECANS (OPTIONAL) 2 1/4 c MILK 1 1/2 ts CINNAMON (OPTIONAL) 3/4 c OIL OR MELTED SHORTENING 2 c PEL'D & DICED APPLES (OPT'L) 2 1/2 c FLOUR CRUMBLED BACON (OPTIONAL) 4 ts BAKING POWDER 3 tb COCOA AND 3/4 ts SALT 2 tb CHOC CHIPS (OPTIONAL) In large bowl beat eggs until light. Stir in milk and vegetable oil or melted shortening. Sift together flour, baking powder and salt and add to milk mixture. Stir until smooth. Stir in either pecans, cinnamon, apples, bacon or cocoa and chocolate chips, if desired. Pour batter onto center of hot waffle iron, cover and bake until steaming stops. From *Prodigy's Food and Wine Bulletin Board. ----- ---------- Recipe via Meal-Master (tm) v7.05 Title: BUCHTA (POPPYSEED BREAD) Categories: Breads Servings: 7 1 Cake compressed yeast OR 6 Egg yolks 1 pk Active dry yeast + 1 tsp 1/2 pt Heavy cream (1 cup) 1 c Lukewarm milk 6 c Flour 1/2 lb Butter(1 cup) 1 ts Salt 1/2 c Sugar ----------------------------------FILLING---------------------------------- -----------------------------------BREAD----------------------------------- ------------------------------PHILLY.INQUIRER------------------------------ Se
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