BREADS, MUFFINS & BISCUITS
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Stuffed Parathas

Yield: 12 To 16 Stuffed Parathas
Cooking Time: 25 Minutes Plus 2 To 3 Minutes For Each Paratha

3 Medium Potatoes
1/3 Cup Butter
2 Medium Onions, Finely Chopped
1/4 Tsp Ground Ginger
2 Tbls Parsley And Mint, Mixed
Salt
3 Tbls Lemon Juice
3 Tbls Chili Powder
8 Cup Whole Wheat Flour
1 Tsp Salt
2 Cups Water, About

Boil the potatoes until tender, remove the skins and mash. Heat a little of the
butter and fry the onions, with the ginger, until transparent. Add the herbs, salt
to taste, lemon juice, and chili powder. Blend in well with the potato and set aside.
Make the dough with flour, salt and water as in the recipe for Parathas. Take
each ball of dough, flatten and roll it out. Rub it with butter and place 15 grams
of the potato mixture on it. Fold it around and roll it out again. Cook on both sides on a heavy, buttered griddle until crisp and evenly golden.
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24 Hour French Bread

2 tb Active dry yeast
2 1/2 c Water (110-degrees)
7 1/2 c Bread flour to 8 cups
1 tb Salt
1 Egg white (for glaze)
1 tb Water (for glaze)

In large bowl of electric mixer, dissolve yeast in 2-1/2 c water. Add 2-1/2 to 3 cup flour; stir 1 minute. Batter will have consistency of soft pudding. Cover bowl tightly with plastic wrap. Let rise in a warm place, free from drafts, overnight or at least 8 hours. The longer the sponge ferments, the better the flavor will be. The next day, stir in salt and 1 to 1-1/2 c of remaining flour. Beat at medium speed with electric mixer 6 minutes, or beat 600 vigorous strokes by hand. Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and lightly flour bowl. Knead dough 15 to 20 minutes or until smooth, elastic, and no longer sticky.

Place dough in floured bowl. Dust surface lightly with flour; cover with a slightly damp towel. Let rise in a warm place, free from drafts, until tripled in bulk, about 1-1/2 hours. Grease 2 large baking sheets or 4 French-bread pans. Punch down dough. Knead 2 minutes. Cover and let rest 10 minutes. For oblong loaves, divide dough into 3 or 4 pieces, depending on desired thickness of loaves. On a lightly floured surface, shape each piece into a smooth log,
gently tapering ends. For round loaves, divide dough in half. Shape each half into a smooth ball.

Place shaped dough on prepared baking sheets. Cover with a dry towel. Let rise until doubled in bulk, about 1 hour. Adjust oven racks to 2 lowest positions. Place a shallow roasting pan on lowest shelf; pour in 2 c boiling water. Preheat oven 15 minutes to 425-degrees. Slash tops of oblong loaves with 5 diagonal slashes each. Slash tops of each round loaf with 3 horizontal slashes and 3 vertical slashes in a tic-tac-toe design. Brush loaves with cold water. Bake 15 minutes.

Brush loaves with egg-white glaze; bake 10 minutes longer. Brush again with egg-white glaze. Remove roasting pan from oven. Bake loaves 10 to 15 minutes longer, for a total of 35 to 40 minutes, or until bread sounds hollow when tapped on bottom. Remove from pans; place loaves directly on oven rack. Bake 5 minutes longer. Cool on racks. Makes 2 to 4 loaves.
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Peanut Butter Chocolate Chip Bread, abm

Yield: 1 lb loaf

1 c Chocolate chips 3 tb Brown sugar
1 1/2 ts Active dry yeast 1 ts Salt
2 c Bread flour 1/3 c Peanut butter
2 tb Wheat germ 3/4 c Water, PLUS 2 tb
2 tb Powdered milk

Freeze the chocolate chips.

Add all ingredients except the chocolate chips in the order suggested by your abm manual and process on the basic bread cycle according to the manufacturer's directions.
At the beeper (or a few minutes before the end of the kneading cycle), add half of the chocolate chips.
When the bread cycle ends, remove the bread from the machine and let cool for 1/2 hour. Melt the remaining half of the chocolate chips in a double boiler over barely simmering water or in a microwave oven. Pour the melted
chocolate over the bread and let it dribble down the sides.
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Vienna Rolls #2

1 Pkg. dry yeast
1 Tbsp. sugar
2 Tbsp. shortening
2 egg whites -- beaten
1 C. very warm water
2 Tsp. salt
3 1/2 C. all-purpose flour
poppy seed

Soften yeast in very warm water for 5 minutes. Add sugar, salt and shortening. Add 1 cup flour, beating well. Add beaten egg whites. Mix thoroughly. Add enough additional flour to make a soft dough. Knead until smooth and satiny. Shape into smooth ball. Place in bowl. Grease surface light- ly. Cover and let rise until doubled (about 2 hours). Punch down; let rise again until doubled (about 1 1/2 hours). Knead down; divide into 24 small portions. Cover and let rest 10 minutes. Shape into Vienna rolls (football shape). Sprinkle with poppy seed. Let rise until doubled (about 30 minutes). Bake at 450 degrees for 25 minutes. Place a large flat pan filled with boiling water on floor of oven to give crustiness. Yield: 24 rolls.
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Buckwheat-Fruit Bread

2 1/4 cups buckwheat flour
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup dried apricots
1/2 cup dried prunes -- soaked
1/2 cup raisins
1 1/2 cups buttermilk
1/2 cup brown sugar

makes 1 loaf

Combine the buckwheat flour, salt, baking powder, and baking soda in a large bowl. Chop the dried apricots and soaked dried prunes coarsely and add, together with the raisins, to the dry ingredients. Stir the buttermilk and brown sugar together and combine with the fruits and flour mixture. Mix thoroughly. Grease a loaf pan with a small amount of oil, pour in the batter, and bake the bread for 50 or 60 minutes in an oven preheated to 325 degrees F. Remove from pan and cool on a wire rack.
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Zucchini Bread 2

3 Eggs
2 c Sugar
3 ts Vanilla
1 c Oil
3 c Flour
1 ts Salt
1 ts Baking Soda
1/4 ts Baking Powder
3 ts Cinnamon
2 c Shredded Zucchini
1 c Chopped Nuts (Optional)

Beat together: eggs, sugar, vanilla, and oil. Add flour, salt, baking soda, baking powder, and cinnamon. Stir in shredded zucchini and nuts. Bake in greased Bundt pan or 2 loaf pans for 1 Hour at 350øF.
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Zucchini Bread 1

1 1/4 c Oatmeal
3 c Flour
3 ts Baking powder
2 ts Ground cinnamon
1/4 ts Ground cloves
1/4 ts Ground nutmeg
2 tb Grated orange peel
1/4 ts Salt
2 Eggs
2 ts Vanilla
2 tb Vegetable oil
1 c Applesauce
3 c Grated zucchini
2/3 c Sugar

In large bowl, mix together oatmeal, flour, baking powder, cinnamon, cloves, nutmeg, orange peel and salt. In separate bowl, beat together eggs, sugar, vanilla, oil and applesauce. Add dry ingredients, mixing until blended. Turn into 2 greased and floured loaf pans. Bake in preheated 350-degree oven 1 hour or until done. Makes 2 loaves.

Zucchini is virtually effortless to grate on a hand-held cheese grater, but even easier in a food processor fitted with a shredding disk. Drain shredded zucchini and let stand in a colander a few minutes to allow moisture to drain away.
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Zucchini Health Bread

Servings: 6

3 Eggs
2 c Whole wheat flour
1 c Honey
1/4 c Wheat germ
2 ts Vanilla
1/4 c Bran
1 c Oil
2 c Grated unpeeled zucchini
1/4 ts Baking powder
3/4 c Chopped nuts
1 ts Baking soda
1/2 c Raisins
3 1/2 ts Cinnamon

Mix in order given. Bake in 2 greased loaf pans at 325 degrees for 60 to 70 minutes.
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American Garlic And Parsley Bread-Machine

1 1/2 teaspoon Active dry yeast
3 cups Bread flour
3 tablespoons Wheat germ
3 tablespoons Wheat bran
1 3/4 teaspoons Salt
2 tablespoons Sugar
2 tablespoons Vegetable oil
2 Garlic cloves, minced
3 tablespoons Chopped fresh parsley
OR 3 teaspoons dried
1 1/4 cups Water

Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. For DAK/Welbilt, use White bread setting. Let the loaf cool before slicing. Serve plain or toasted. "This is good bread for a steak sandwich, French dip roast beef, or a grilled mozzarella cheese and tomato sandwich. Baking the garlic right in the bread lightens the garlic flavor. If this is not a strong enough garlic statement for you, add another clove."
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Grandmother's Biscuits

3 cups flour
5 teaspoons baking powder
1 1/2 teaspoons salt
1/2 cup butter-flavor shortening
1 1/2 cups milk

Preheat oven to 425 degrees Fahrenheit. Sift together flour, baking powder, and salt. Cut shortening into flour mixture so that mix resembles small pebbles. Add milk and mix just until blended. DO NOT OVERMIX! Place on floured board and pat out to 1/2" thickness. With floured cutter, cut into biscuits and place on greased baking sheet.
Bake 12-15 minutes, or until biscuits are lightly browned on top. Makes approximately 12 biscuits.
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Cinnamon Rolls

1 Recipe Sweet Roll Dough
2 Tablespoons Butter -- Softened
1/2 Cup Sugar
2 Teaspoons Cinnamon

Roll dough into oblong 15" x 9". Spread with butter and sprinkle with sugar and cinnamon. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even out. Cut roll into 1" slices. Place a little apart in greased 13" x 9" pan or 18 greased muffin cups.. Cover and let rise until double in bulk (35 to 40 min.). Bake until golden brown. While slightly warm, frost with white icing.
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Melba Toast

1 loaf slightly stale bread, unsliced

makes 24 slices
Slice bread as thinly as possible, not more than 1/4-inch thick. Lay the slices on baking sheets and bake at 300 degrees F for 15 to 20 minutes or until brown and dry.
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Lemon-Orange Frosting for Sweet Breads

1 1/4 cups confectioner's sugar
1 tablespoon lemon juice
1 tablespoon orange juice

frosts one bread

Combine ingredients and mix until smooth.
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Orange Marmalade Gingerbread

1 recipe Basic Gingerbread -- see recipe
3/4 cup orange juice
2 tablespoons butter
3/4 cup orange marmalade

serves 8

Preheat the oven to 350 degrees F. Prepare the Basic Gingerbread batter as directed, substituting orange juice for the milk. Place the butter in the bottom of an 8-inch square pan, melt it in the oven, and remove the pan from the oven. Spread the orange marmalade over the bottom, carefully pour the batter on top, and bake as directed. Remove from oven, loosen the edges, and immediately invert the gingerbread onto a serving plate. Cut into squares after cooling slightly. Serve warm or cold.
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Saffron Buns

1 cup milk
2 tablespoons sugar
1/2 cup butter
1/2 teaspoon salt
1 package active dry yeast
1/4 cup lukewaarm water
4 cups flour -- sifted
2 eggs -- beaten
1/2 cup raisins
1/2 cup chopped citron
1/2 teaspoon grated lemon rind
pinch whole saffron
1 tablespoon butter -- melted
1 egg white

makes 24 buns

Saclk the milk in a small saucepan. Stir in the sugar, butter, and salt, and continue to stir until the sugar dissolves. Cool to lukewarm. Dissolve the yeast in lukewarm water and add to the milk mixture. Blend in the sifte flour. Add the beaten eggs, raisins, citron, lemon zest, and saffron. Dust a board lightly with flour and knead the dough for 5 minutes, or until smooth and elastic. Put in a greased bowl. Brush the dough with melted butter. Cover with a dishtowel and allow it to rise in a warm, draft-free place. When the dough has doubled in volume (about 1 hour), punch it down. Shape the dough into twenty-four round buns. Insert small, marble-size pieces of dough, dipped in milk, on top of each bun. Place the buns on greased baking sheets at least 2 inches apart. Allow them to rise, uncovered, in a warm, draft-free place until they double in volume (about 45 minutes). Beat the egg white slightly, brush the buns with this mixture, and bake for 20 minutes in an oven preheated to 350 degrees F.
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