1-2-3-4-5-6-7-8
PANE e simili 6
 
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)

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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)

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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.

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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.

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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.

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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!!

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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.

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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.

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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.

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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.

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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

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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

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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)

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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.

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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.

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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.

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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.

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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.

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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

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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

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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

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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

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---------- 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

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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.

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---------- 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,

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---------- 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!

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---------- 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 .

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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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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.

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---------- 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----------------------------------
Olive oil Fresh sage,rosemary+thyme
Kosher or sea salt

Sprinkle yeast over 1 cup warm water in large mixer bowl. Stir briefly, the
let stand 5 minutes to dissolve. Attach paddle or dough hook to mixer. At
low speed,stir in 2 cups flour and salt, beat until smooth.(1 minute) (Or
combine ingredients in large bowl and beat vigorously with wooden spoon 2
minutes)Add remaining 1 cup warm water and oil and blend. Add enough flour,
1/2 cup at a time, to make a soft dough that begins to pull away from sides
of bowl On lightly floured work surface, knead dough until smooth and
elastic, 8-10 minutes. Place in large,lightly greased bowl, turning once to
grease top. Cover with kitchen towel and let rise in a warm, draft-free
place, until doubled in bulk,1-1 1/4 hours. Remove dough from bowl, and
gently knead one minute. Lightly oil a 15x10 1/2 inch jelly-roll pan. Shape
dough into 12x8 inch rectangle with rolling pin. Carefully transfer to
prepared pan, stretching to gently to edges of pan with fingers. Press top
of dough with fingertips, leaving 1/2 inch deep indentations. Cover and let
rise 30 minutes. Preheat oven to 425 F. Adjust 1 oven rack to lowest
position. Place shallow baking pan on top rack of oven. If using a baking
stone, place in cold oven and preheat 30 minutes before baking. Press dough
again with fingers, and brush with 1 tablespoon olive oil. Sprinkle with 1
teaspoon kosher salt and 2 tablespoons chopped assorted fresh herbs or 1
teaspoon dried herbs. Just before baking, carefully place 1 cup ice cubes
in baking pan on top oven rack and immediately place dough on baking stone,
or lowest oven rack. Bake 20-30 minutes, until top is golden and bottom
sounds hollow when removed from pan and tapped on bottom. Remove Focaccia
from pan and transfer to wire rack. While still warm, brush top with
another 2 tablespoons olive oil. Cool. Cut into 5x1 1/2 inch pieces. Makes
35

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---------- Recipe via Meal-Master (tm) v7.05

Title: FOUGASSE
Categories: Breads, Ethnic
Servings: 24

-------------------------------FOCACCIA DOUGH-------------------------------
1 tb Cornmeal Whole sage leaves
1 tb Olive oil 1 ts Kosher salt

Prepare dough as directed for Focaccia. Lightly oil 2 cookie sheets and
sprinkle each with 1 tablespoon yellow cornmeal. Divide dough in half,
shape each piece into a ball. Stretch each with rolling pin itno 8x4 inch
oval. Transfer dough to prepared pans. With small sharp knife, cut 2 1/2
inch slit in center of each oval. Cut 8 more slits in circle around center.
With fingertips,carefully stretch dough into 12x9 inch oval. Cover and let
rise 30 minutes. Preheat oven to 425 F, and prepare oven as directed with
Focaccia.Brush each Fougasse with 1 tablespoon olive oil and decorate each
with whole sage leaves. Sprinkle each with 1 teaspoon kosher salt. Bake one
pan at a time, 18-20 minutes, until golden. Cool on wire racks. Makes two
breads,12 slices each.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: CINNAMON NUGGETS
Categories: Breads
Servings: 80

1 pk Refrigerated soft breadstick Cinnamon Sugar
(11 ounces)

Preheat oven to 375 F. Unroll dough, cut strips crosswise into 10 pieces.
Roll dough in cinnamon sugar. Place on lightly greased baking sheet. Bake
at 375 F for 5 minutes. remove from baking sheet immediately. Makes 80
Nuggets To make cinnamon sugar, combine 1 teaspoon ground cinnamon with 3
tablespoons sugar Parmesan Nuggets: Omit cinnamon sugar, roll dough in
Parmesan cheese. From the Baltimore Gas and Electric Company Marketing and
Energy Service.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: RHUBARB BREAD
Categories: Breads, Fruits
Servings: 1

1 c Brown sugar 1 ts Vanilla
1/2 c Sugar 2 1/2 c Flour
2/3 c Oil 1 ts Baking soda
2 Eggs 1/2 ts Nutmeg
1 c Sour milk 2 1/2 c Rhubarb,diced
1 ts Salt

Mix well and pour into 2 greased 9x5 inch loaf pans. Before baking, top
each loaf with 1 tsp melted margarine and sprinklw with 1 tablespoon sugar
over each loaf. Bake at 350 F for about 1 hour

Title: SAUDI ARABIAN PITA BREAD
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.

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---------- 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.

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---------- 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

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---------- 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.

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---------- 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----------------------------------
Melted butter 1/2 c Sugar
1 1/2 c Poppyseeds(ground,please) Vanilla

Soften yeast in lukewarm milk. Cream butter, add sugar gradually, beating
until light and fluffy. Add egg yolks, and beat. Add uyeast-milk mixture
and heavy cream;blend. Sift together flour and salt and add to egg yolk
mixture. Knead until the dough no longer sticks to your hands.(this can be
done in a mixer with a dough hook too.)Put the dough in a greased bowl,
cover and let rise until doubled in bulk. Divide dough into 7 balls. On a
floured surface, roll each ball into a rectangle 1/4" thick. Spread with
your favorite filling and roll up as you would a jelly roll. Place the
rolls on a greased cookie sheet(1 roll per pan), cover and let rise until
doubled. Bake at 325 F for 30 minutes. Filling: After you roll out the
dough, brush with melted butter then mix poppyseeds and sugar together and
spread over the dough. Drizzle with melted butter to which some vanilla has
been added and then roll up. From *Prodigy's Food and Wine Bulletin Board,
from Linda Karner.-tnxc18b

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---------- Recipe via Meal-Master (tm) v7.05

Title: PENNSYLVANIA DUTCH PRETZELS
Categories: Breads
Servings: 12

4 c Unsifted flour 1 qt Water
1 ts Sugar 3 tb Baking soda
1 pk Active dry yeast Coarse salt
1 1/2 c Very warm water (120F-130F)

In large bowl of mixer, mix 1 1/2 cups flour, the yeast, sugar and 1/2 tsp
salt. With mixer at low, add 1 1/2 cups very warm water.Beat 3 minutes at
medium. Gradually add the rest of the flour. Turn out onto floured board
and knead 5 minutes.,Place in a greased bowl, turn greased side up. CVover,
let rise 45 minutes to an hour. Punch down, turn out onto board. Roll
pieces of dough out into pencil shapeds and knot, forming preztel shape.
Cover, and let rise on floured obard for 30 minutes. Boil 1 quart water and
the baking soda in a skillet. Put each preztel in the water and simmer 20
seconds. Place on well greased cookie sheet, salt and bake at 400 F for 15
minutes. from *Prodigy's Food and wine Bulletin Board, from Cindy
Brescia,-TBPM77B.

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: OLD MILWAUKEE RYE
Categories: Breads
Servings: 2

-----------------------------------SPONGE-----------------------------------
1 pk Active dry yeast 2 c Rye flour
1 1/2 c Warm water 2 tb Caraway seed

-----------------------------------BREAD-----------------------------------
1 pk Active dry yeast 1 tb Salt
1 c Warm water 1 c Rye flour
1/4 c Molasses 6 c Bread flour
1 Egg 3 tb Butter

SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye
flour and caraway seed. Cover bowl snugly with plastic wrap and let stand
for 1-3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast
and remaining 1 cup water on the sponge mixture, blend well. Add molasses,
caraway seeds,egg,salt and rye flour and 2 cups of the bread flour. Beat
until smooth. add butter. Stir in remaining flour and mix well either with
your hands or in a mixer with dough hooks. Knead for 5-10 minutes. Put in a
greased bowl and let rise until doubled in bulk ( about 1 hour) Punch down
and let rest 10 minutes. Shape into loaves or put into loaf pans, cover and
let rise until doubled. Carefully make slashes on the top of each loaf with
a sharp knife or a razor blade, and brush with a beaten egg mixed with a
tablespoon of milk. Bake at 375 F for about 40 minutes. this will make 2
large loaves or 3 smaller ones. from *Prodigy's Food and wine Bulletin
Board, from Linda Karner,-TNXC18B

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---------- Recipe via Meal-Master (tm) v7.05

Title: QUICK RYE-BATTER BUNS
Categories: Breads
Servings: 24

3 c Flour 1 Eggs
2 pk Quick-rising yeast 1 tb Caraway seed
2 c Milk 2 c Rye flour
1/2 c Dark brown sugar Milk
3 tb Cooking oil Caraway seed (optional)
1 1/2 ts Salt

1. In a large mixer bowl, combine the flour and yeast.

2. In a saucepan, heat the 2 c milk, brown sugar, oil and salt until warm
(120-130 degrees), stirring constantly. Add to the flour mixture. Add the
eggs and the caraway seed. 3. Beat the batter with electric mixer on low
speed for 30 seconds, scraping sides of bowl. Beat the batter on high speed
for 3 minutes. Return to low speed and beat in rye flour. 4. Fill the
greased muffin pans half full. cover and let the dough rise until double,
about 25 minutes. 5. Bake in 400 degree oven for 10 minutes. Brush the buns
with milk. Sprinkle the tops with caraway seed, if desired. Bake for 5 to
10 minutes more or until done. Remove the buns from the pans; cool. Makes
about 24. Judy Lausch.-DGSV43A,from *Prodigy's Food and Wine Bulletin
Board.

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---------- Recipe via Meal-Master (tm) v7.05

Title: ANGEL ROLLS
Categories: Breads, Rolls
Servings: 18

2 pk Yeast;dry active 4 c Flour
1/2 c Oil 1 ts Salt
2 tb Sugar 1/2 ts Soda
1 1/2 c Buttermilk

Sift dry ingredients together into a mixing bowl. Add the softened yeast.
milk and oil. Beat well. let rise punch down shape into rolls let rise till
doubled and bake 350 for 15 to 20 minutes from Diane Lewis-VGWN37A, from
*Prodigy's Food and Wine Bulletin Board

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---------- Recipe via Meal-Master (tm) v7.05

Title: KAVRINGS
Categories: Breads, Ethnic
Servings: 24

-Diana Lewis-VGWN37A 4 ts Baking soda
1 c Butter 5 3/4 c Flour
1/2 c Sugar 10 Cardamon;seeds crushed
1 c Milk:whole 1/2 ts Salt
1 Egg

Method; Cream butter and sugar; add slightly beaten egg, then the milk and
lastly the dry ingreidents, which have been sifted together. stir as little
as possible. turn the dough out onto a floured board, shape into small buns
and bake 10 minutes in hot oven (425) when done cut each roll in half and
return to oven. bake in a slow oven(200) till light browned. these rusks
are delicious served with hot fruit soup. This is a recipe from grandma
cookbook published in
1920

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---------- Recipe via Meal-Master (tm) v7.05

Title: SWEDISH SCONES
Categories: Breads, Ethnic
Servings: 12

-Diana Lewis-VGWN37A 4 c Flour
1 pk Yeast 5 tb Butter
1 c Milk 1 ts Salt
3 Eggs 1/2 c Sugar

METHOD:Dissolve yeast in 1 tbl warm milk with 1 t of sugar. Scald milk, add
butter, sugar and salt. When luke warm add to yeast. Add beaten eggs, then
add 2 cups flour and beat thoroughly. add rest of flour gradually. Cover
and place in ice box over night. Four hours before baking remove from
fridge. Divide dough into 4 parts roll each 1/4 inch thick. Brush with
melted butter. cut into segments like a pie, roll each strip up begining at
wide end and roll to point. Place on greased baking sheet, cover and let
rise 4 hours. Bake in moderate oven(350)for 20 minutes or till golden
brown. this is from Grandma's cookbook published in 1920

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: CUBAN BREAD
Categories: Breads, Ethnic
Servings: 1

--------------------------------ELAINE TAIT--------------------------------

------------------------------PHILLY.INQUIRER------------------------------
5 c To 6 cups bread flour aprox. 2 1/2 c Hot water,120 to 130 degs.
2 pk Dry yeast Corn meal
1 tb Salt Water
2 tb Sugar

Sprinkle the cornmeal on a non stick baking sheet. Place 4 cups of flour in
large mixing bowl,add yeast,salt,and sugar.Stir until all are well
blended.Pour in the hot water and beat 100 strong strokes or three minutes
with mixer dough hook. Gradually work enough of the remaining flour,using
fingers if necessary,1/2 cup at a time,that the dough takes shape an no
longer sticky. Sprinkle work surface with some of the remaining flour.Place
dough on work surface,working in flour as you knead. Keep a dusting of
flour between dough and working surface.Knead for 8 minutes by hand or with
dough hook of mixer until it feels alive under your hands. Place dough in a
greased bowl.Cover with plastic wrap and put in a warm place,80 to 100
degs,until double in bulk,about 15 minutes. Punch down dough,turn it out on
work surface,cut into 2 pieces.Shape each piece into a round.Place on non
stick baking sheet sprinkled with corn meal.With a sharpe knife or razor
slash an x on each loaf:brush with water. Place baking sheets on middle
shelf of cold oven.Place a large pan of hot water on shelf below.Heat oven
to 400 deg.After 1/2 hour reduce oven to 375 deg.The bread will continue to
rise while oven is heating.Bake for a total of 45 minutes.( Timing starts
when you turn on the oven.) Loaves should sound hollow when baked.Cool
before slicing.Bread will not keepbeyond a day or two,but freezes well and
makes excellent toast when old......

-----

---------- Recipe via Meal-Master (tm) v7.05

Title: PEPPERONI PIZZA BREAD
Categories: Breads, Ethnic
Servings: 2

1 tb Oil 1 ts Dried oregano, crumbled
2 lb Pkg frozen bread dough, thaw 1 ts Dehydrated onion flakes
1/2 lb Pepperoni, sliced 1/2 c Parmesan, grated
1 lb Mozzarella, grated Egg, beaten
1 tb Garlic powder Sesame seeds
1 ts Dried basil, crumbled

Makes 2 loaves. Brush 2 11x17" cookie sheets with oil. Divide dough in
half. Roll 1 dough piece out to edges of 1 cookie sheet. Place half of
pepperoni slices in crosswise rows on dough, leaving 1/2" borders at ends.
Sprinkle with 1/2 mozzarella, 1/2 garlic, 1/2 basil, 1/2 oregano, 1/2
onion. Top with 1/2 parmesan. Starting at short end, roll up jelly roll
fashion and turn seam side down on cookie sheet. Brush with egg. Slice
crosswise slits in top of dough. Sprinkle with sesame seeds. Repeat with
remaining ingredients. Preheat oven 400 deg. Bake until golden, about 25
mins. Slice loaves, serve hot. Can be prepared 1 week ahead. Wrap tightly
and freeze. Thaw before baking. Source: Bon Appetit

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