BREADS, ROLLS & MUFFINS
            PAGE 4

ENGLISH MUFFIN RECIPE

Makes about 20 muffins

Ingredients:

1 cup warm milk
1 cup warm water
2 tablespoons honey
1 teaspoon salt
1 package yeast (dry or fresh)
4 cups white flour
2 cups whole wheat flour
3 tablespoons butter or margerine
Corn meal

Warm milk to "baby bottle" temperature (about 100F.). Stir in honey, salt and melted butter. Mix yeast in warm water (same temperature as milk) and stir until dissolved. Mix water and milk mixtures together. Add the whole wheat flour to liquid, plus 2 cups of the white flour. Beat until it is a smooth mixture, about 2 or 3 minutes.

Add remaining flour 1/3 cup at a time until dough becomes stiff. Turn on to floured surface and knead for 4 or 5 minutes. Dust on more flour as needed to make dough manageable. Dough has been kneaded long enough when it is stiff and elastic enough to "rebound" when a dent is made in the dough with a light push of a finger. Place in large bowl and cover with towel or lid. Let rise at room temperature for 1 to 2 hours until it doubles in volume. Punch dough down and turn out onto lightly floured surface. With a rolling pin, roll dough out to about a 1/2 inch thickness.
With a cookie cutter or glass 3 to 4 inches in diameter (plastic cups are perfect at 3 1/2"), cut out muffins.

Move cut muffins to a board sprinkled freely with the corn meal. After you have cut out muffins from the first rolling of the dough, reform the dough scraps and roll out again and cut. Repeat process until all the dough has been used or the dough is too dry to roll out. Cover muffins with a towel and let rise for 30 to 45 minutes in a warm draft free area. Very lightly grease a griddle and pre-heat to medium. Carefully place risen muffins on griddle, corn meal side down first, and cook for 10 minutes. (Watch your heat; muffin bottoms should be lightly golden brown after 4 or 5 minutes. If too light or dark, increase or reduce heat as necessary). After 10 minutes on first side, flip over and cook the other side of muffin for 10 minutes. Cool on wire racks. Muffins will keep for 4 or 5 days at room temperature in a plastic bag, or for several months if wrapped tight and stored in the freezer. To serve, split with fork. Insert fork around edges of muffin until it separates into two halves. Toast under broiler if desired.
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Crumpets

350      g             bread flour
1 1/2  tsp           dried yeast
pinch                  sugar
300      ml           tepid water
1/2       tsp          salt
1/2       tsp          bicarbonate of soda
225      ml            milk

Dissolve the yeast in 50 ml of the water with the pinch of sugar. Sift the flour into a mixing bowl, and pour the dissolved yeast into a well in the center, follow with milk. Mix to give a thick batter consistency. Using a wooden spoon, vigourously beat the batter for a bout 5 minutes to incorporate air.

Cover and leave in a warm place for 1 hour, until sponge-like in texture. Beat the batter for a further 2 minutes to incorporate air. Place a large, preferrably non-stick frying pan on to a high heat and, using absorbent kitchen paper, rub a little vegetable oil on the surface. grease the insides of three crumpet rings or 3 3 1/4 in plain metal pastry cutters.

Place the rings blunt edge down on to the hot surface and leave for about 2 minutes, or until very hot. Pour the batter into a large measuring jug. Pour a little batter into each ring to a depth of 1 cm. Cook the crumpets for 5-7 minutes until the surface of each appears dry and is honey-combed with holes. When the batter has set, carefully remove each metal ring. Flip the crumpet over and cook the second side for 1 minute only. Cool on a wire rack. Continue until all batter is used. it is important that the frying pan and rings are oiled each time, and heated before batter is poured in. When required, toast the crumpets on both sides and serve hot.
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In Search Of The Perfect Rustic Loaf

The Sponge (begin the night before)

1 cup water, chlorine-free
1/4 teaspoon instant yeast
1 1/4 cups King Arthur Special For Machines Bread Flour
2 tablespoons King Arthur Stone Ground Whole Wheat Flour
1 tablespoon yellow cornmeal
1 tablespoon semolina flour

Place the ingredients in the pan of your bread machine and program for Manual or Dough. Press Start. After several minutes, or once the dough is fully mixed -- it'll look like thick pudding -- cancel the machine. [Leave sponge in the machine.]

The Next Day (or about 8 hours later) stir down the sponge. Continue to make the dough by adding the following:
1 cup water, chlorine-free 1 tablespoon kosher salt 1 tablespoon sugar 1/4 teaspoon instant yeast 3 1/2 cups King Arthur Special For Machines Bread Flour

Program your machine for Manual or Dough, and press Start. As the dough begins to mix it should form first a soft mass, then eventually a soft ball that is not too stiff, but not sticky, either. Adjust with additional flour or water as necessary. (If the dough isn't coming together, stop the machine, and stir the dough with a rubber spatula to help the sponge and added ingredients combine. Re-program the machine for Dough, and start it again.)
When the cycle is complete, remove the dough from the machine. (It can hang around for a bit -- you don't have to rush.) Cover with a tea towel and let rest for 30 minutes. (If you want to leave the dough all day, place it in a lightly greased bowl, cover the bowl, and refrigerate it. When you're ready to work with it, deflate if necessary, and allow to warm slightly before proceeding.)

After its rest period, deflate the dough gently and form it into a round ball, Place the ball, seam-side down, on a cornmeal-dusted baking sheet. Cover it lightly with a tea towel. Let it rise a second time until it's puffy and about 30% to 40% larger, about 1 hour. Don't let it rise too much, since it rises some more in the oven and, if it's overproofed initially, it'll collapse as it bakes.

Preheat the oven to 475°F. Make several 1/4- to 1/2-inch slashes or cross hatches in the loaf. If your dough deflates at this point, it means it rose too much. But even if it does topple a bit or deflate, generally the heat of the oven will help it spring back. [I find that my bread knife makes the best slashes.]

Using a clean plant mister, spritz the loaf with water. Spray some water into the oven, and place the bread on the lowest rack.

Spritz the oven walls every few minutes for the first 15 minutes of baking. Lower the heat to 425°F (this reduction in heat mimics the "falling oven" used by brick-oven bakers, and will give your bread an incredible crust), and continue to bake until well-browned, about 35 minutes. The interior temperature of the bread should register 190°F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack before slicing. Store, cut side down, on a counter (do not cover). Yes, this really works; your bread will remain fresh but not soggy for several days. Yield: One large loaf, about 24 hearty servings.

Additional Notes:
You may use 2 tablespoons pumpernickel, the grain French bakers traditionally add to enhance a bread's keeping qualities, in place of the whole wheat flour in the initial sponge.

For an even chewier bread with larger, more irregular holes, try increasing the amount of water in the dough's second stage by 1/4 to 1/2 cup. Add 1/4 cup initially, then take a look at the dough while it's in its second kneading cycle. Your goal is to create a dough which is very wet and slack, but which will still hold its shape when formed into a freeform loaf. Add additional water if it looks as though the dough can absorb it and still remain firm enough to be workable.

This bread is an ideal candidate for a linen-lined banneton, which will hold and shape it as it rises and, because of the moisture-drawing qualities of the linen, help produce a chewy crust.   Try putting your risen loaf into the oven without slashing it first; it'll develop its own natural split, producing a more rustic-looking loaf. For a thick, brown, chewy bottom crust, try baking the bread in the oven in a preheated cast iron skillet, or on a baking stone.

For a crisper crust, allow the loaf to cool in the oven. When the bread is done, turn off the oven and crack the door open a couple of inches, leaving the loaf inside.

Just a Hint.... Store crusty hearth loaves uncovered, but with their cut side down on the counter. This is one of the best tips we've come across in some time. Though this doesn't work on baguettes, rolls, or other small loaves, it works beautifully on big boules or freeform loaves. The moisture in the bread's interior gradually migrates to the surface, but since the cut side is covered, it can't escape there; instead, it must navigate its way through the thick crust, a much slower process. This keeps the bread's interior soft, and the crust hard and crunchy.
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Italian Panettone

1 Lb Loaf:
3/8  C             To 1/2 C Water
1                    Egg
1      Tsp           Anise Extract
1      Tsp           Rum Extract
2      Tsp           Vanilla Extract
1      Tbsp          Unsalted Butter
2      Tbsp          Sugar
1/2  Tsp           Salt
2      C             Bread Flour
2      Tbsp          Nonfat Dry Milk Powder
1      Tsp           Anise Seed
2      Tsp           Active Dry Yeast
2      Tbsp          Coarsely Chopped Pine Nuts
2      Tbsp          Golden Raisins
2      Tbsp          Candied Citron
2      Tbsp          Candied Orange Peel
2      Tsp           Bread Flour

Place ingredients in bread pan, except nuts, raisins, citron, candied orange peel, and additional bread flour, using the least amount of liquid listed in the recipe. Select LIGHT CRUST setting and RAISIN/NUT cycle. Press START. Observe the dough as it kneads. After 5 to 10 minutes, if it appears dry and stiff or if your machine sounds as if it's straining to knead it, add more liquid 1 tablespoon at a time until the dough forms a smooth, soft, pliable ball that is slightly tacky to the touch. In a small bowel, toss together the nuts, raisins, candied fruits, and additional bread flour. Add to the bread pan at the beep. After the baking cycle ends, remove bread from the pan, place on a
cake rack, and allow to cool for 1 hour before slicing.

CRUST: Light Bake Cycle: Raisin/nut

OPTIONAL BAKE CYCLES: Standard/Whole Wheat/Sweet Bread/Rapid Bake
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Multi-Grain Bread    Abm - Large Size

1      cup           water
plus 1 tablespoon water
1      teaspoon      salt
1      teaspoon      white vinegar
1      tablespoon    oil
1      tablespoon    honey
1 3/4  cups          bread flour
3/4  cup           stoneground whole wheat flour
1/2  cup           7-grain or 10-grain cereal*
2      teaspoons     packed brown sugar
1 1/2  teaspoons     active dry yeast

For best results, all ingredients should be at room temperature (70 to 80øF). Measure ingredients into bread pan in the order suggested in your owner´s manual. Select the Whole Wheat or Basic setting. Press Start. When machine signals that bread is done, press Stop; remove bread from pan. Cool on wire rack. Makes a 1-1/2 pound loaf.

*7-grain and 10-grain cereals can be found in health food stores as well as in the health food sections of major supermarkets. Hint: If your breadmaker does not have a whole wheat setting, use the basic or normal setting. Allow machine to mix and knead for 15 minutes; press Stop and then press Start again. The extra kneading will produce a better structure,
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Double Chocolate Bread     Abm

2/3  cup           milk
1      teaspoon      vanilla
1                    egg
1      tablespoon    marg. or butter
2      cups         bread flour
2      tablespoons   brown sugar
1      tablespoon    cocoa powder -- unsweetened
1/2  teaspoon      salt
1      teaspoon      active dry yeast
1/2  cup           semi-sweet choco chips

Select loaf size and add ingredients to machine according to machine directions. Just a few things that I've found work better for me.... I used the mini chips... if you can find them.. and they tend to spread out better in the dough..... and I put them in at the beginning, rather than waiting until the last knead cycle - otherwise they tend to sit at the bottom of the bread. You can also add cinnamon to the bread - (1/4 tsp for the 1 lb. and 1/2 tsp for the 1 1/2 lb.)... and they call it Mexican double choc. bread. Anyway you do it... it comes out mouth watering.

Abm- 1 1/2 Pound

1      cup           milk
1 1/2  teaspoons     vanilla
1                    egg
1      tablespoon    marg. or butter
3      cups          bread flour
3      tablespoons   brown sugar
4      teaspoons     cocoa powder -- unsweetened
3/4  teaspoon      salt
1      teaspoon      active dry yeast
2/3  cup           semi-sweet choco chips

Select loaf size and add ingredients to machine according to machine directions.
Just a few things that I've found work better for me.... I used the mini chips... if you can find them.. and they tend to spread out better in the dough..... and I put them in at the beginning, rather than waiting until the last knead cycle - otherwise they tend to sit at the bottom of the bread. You can also add cinnamon to the bread - (1/4 tsp for the 1 lb. and 1/2 tsp for the 1 1/2 lb.)... and they call it Mexican double choc. bread. Anyway you do it... it comes out mouth watering.
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Regal Cran-Apple Bread   Abm

Lage Size

1/2  cup           apple juice
plus 2 tablespoons apple juice
1/2  teaspoon      salt
2      large         eggs
1/4  cup           butter or margarine -- cut in 1/2 " pieces
3      cups          bread flour
1/4  cup           packed brown sugar
1      teaspoon      cinnamon
1/4  teaspoon      baking soda
1/4  teaspoon      ground ginger
1/2  teaspoon      Lora Brody's Bread Boost
OR vital gluten
2      teaspoons     active dry yeast
1/2  cup           coarsely-chopped pecans
1/3  cup           dried cranberries

Warm all ingredients, except nuts and cranberries, into bread pan of Regal 2-pound breadmaker, in sequence listed (or suggested in breadmaker manual). Select Normal or White cycle and Medium or Regular crust color (do not use Speed cycle). Press Start. After 10 minutes of mixing (set timer), gradually add nuts and dried cranberries.  When done (00:00 on display), press Stop. Immediately remove bread from pan and cool on wire rack at least 15 minutes before slicing.
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Chinese Steamed Buns

These Chinese dim sum have no filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.

1   tablespoon active dry yeast
1   teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water or milk
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2   tablespoons white sugar
1   tablespoon lard or vegetable oil
1/2 teaspoon baking powder
24     - 2 inch squares wax paper

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
Mix in 1/2 cup warm water or milk, flour, salt, 2 tablespoons sugar, and lard or vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
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Mashed Potato Pizza Dough

1 1/2 teaspoons dry yeast
1 1/2 cups bread or all purpose flour
3/4 cup whole wheat flour
1/2 cup mashed potato
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1/2 teaspoon salt
3/4 cup water

Add all ingredients according to machine's manufactuer. Process on the dough cycle. At the end of cycle, remove the dough from machine. Preheat oven to 400F. Divide dough in half. Roll to 10 inch circles on floured board and place on baking pans or sheets. Cover with you choice of toppings. Bake 20 minutes or until browned to your taste. Makes 2 (10 inch).
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ITALIAN CHEESE-POTATO BREAD      ABM

Yield: 1 Servings

2 1/2 ts Dry yeast
3 c  Flour
1 ts Sugar
1 ts (scant)Salt
2/3 c  Potatoes; mashed
1 c  Monteray Jack Cheese;cubed
2    Eggs
1/3 c  Milk; warmed
2 ts Dried Oregano

Place all ingredients in breadmachine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread. I used Gouda cheese since I didn't have any Monterrey Jack cheese.
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MADELEINE'S NEIGHBORLY BREAD

Yield: 1 Servings

1 pound loaf
3/8 c  Milk
1/4 c  Potato water
1 1/3 c  Whole wheat flour
2/3 c  Bread flour
1/4 c  Plain mashed potato*
1 ts Salt
1 tb Applesauce (butter)
1 tb Honey
2 ts Yeast

Crust light.
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KAREN'S HERB OATMEAL-POTATO BREAD

1/2   c            Mashed potato
1                    Extra-large egg
4       tb           Butter, at room temperature
OR use vegetable oil
3/4   c            Water
3/4   ts           Dried thyme, rosemary,
Oregano, or basil OR
A combination
2 1/2   c            Unbleached white flour
1/2   c            Quick-cooking oats
1       t            Salt
1       tb           Sugar
1       tb           Active dry yeast
AFTER BEEP
2       tb           Sunflower seeds

Place all the ingredients except the sunflower seeds in machine in order suggested by manufacturer and program for raisin bread. When beeper sounds, add the sunflower seeds.
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Sour Cream 'n' Chive Potato Bread

***1 1/2 POUND LOAF***
***POTATO MIXTURE***
3/4  cup           water
1/2  cup           chopped peeled potato
1/3  cup           dairy sour cream
***OR LOW-FAT YOGURT***
***OR MILK TO EQUAL 1 1/3 CUP***
***DOUGH***
1      tablespoon    butter or margarine
1      teaspoon      salt
3 1/2  cups          bread flour
4      teaspoons     spice islands snipped chives
1      tablespoon    sugar
1 1/2  teaspoons     fleischmann's bread machine yeast

To save time, use potato flakes or buds instead of fresh potato to make the potato mixture. Place 1/3 cup for a 1 1/2-pound loaf instant mashed potato flakes or buds into a 2-cup measure. Then add 1/3 cup sour cream and enough water to equal 1 1/3 cups.

Potato Mixture: In a small saucepan, combine water and potato. Bring to boiling; reduce heat. Cook, covered, 8 to 9 minutes or until potato is very tender. Do not drain; cool. Mash potato in the water. Measure potato mixture. Add sour cream and enough milk to make 1 1/3 cups.

Dough: Add potato mixture and dough ingredients to bread machine pan in the order suggested by manufacturer, treating potato mixture as a liquid.

Recommended cycle: Basic/white bread cycle; medium/normal color setting.
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Italian Cheese-Potato Bread

2 1/2  teaspoons     dry yeast
3      cups          flour
1      teaspoon      sugar
1      teaspoon      salt -- (scant)
2/3  cup           potatoes -- mashed
1      cup           monteray jack cheese -- cubed
2                    eggs
1/3  cup           milk -- warmed
2      teaspoons     dried oregano

Place all ingredients in breadmachine according to manufacturer's instructions. Bake on White Bread setting. Makes a dense loaf of very flavorful bread.
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Potato Rolls

1/2  cup           water
3      tablespoons   icbinb-light -- *
1                    egg
1      teaspoon      salt
1/3  cup           mashed potatoes -- **
2      cups          all-purpose flour
3      tablespoons   sugar
1 1/2  teaspoons     yeast

* I Can't Believe It's Not Butter--Light (the original recipe called for shortening) ** I mixed 1/3 c. instant garlic-flavored potato buds with 1/3 c. water and cooked it in the microwave

Add to bread machine according to manufacturer's directions. Select dough cycle. When complete, place dough on heavily floured board or cloth. When I made this dough, it was very soft and sticky. Gently rolling the dough in the flour on the cloth once was very helpful.
I divided it into 12 balls and placed them in a cooking-sprayed muffin tin. Let rise for 30-45 mins (until doubled).
Bake for 13-14 mins. at 400F.

After putting the dough into the tin, I covered the tin in plastic wrap and put it in the refrigerator, to be baked for dinner the next day. I took the dough out of the refrigerator as the oven was preheating and then popped them in the oven. I don't know if this is technically correct, but they turned out just fine!
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California Fruit Bread

2 c Whole wheat flour
2 tb Nonfat dry milk powder (or 2 tbsp. soy flour for milk free-diets)
2 tb Lowfat soy flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1/3 c Applesauce
2 Egg whites or 1/4 cup egg beaters [or egg sub. equiv]
2 sm (7 3/4") very ripe bananas
1 8-ounce can crushed -pineapple, juice packed
1/2 c Chopped, pitted dried -apricots
1/2 c Golden raisins

Spray loaf pan with non-stick spray. Open pineapple and drain off juice. Mix dry ingredients together in large bowl. In blender, process together applesauce, egg, bananas and pineapple add to dry mixture, add apricots and raisins, beat just till well mixed. Turn into loaf pan, bake in preheated 350F oven for 60 minutes or until golden and tests done. Remove from pan and rest on a board or rack on its side till completely cooled. Refrigerate wrapped. Freezes well.
Now for the variables, You may make this recipe with no apricots but with one fresh apple, chopped ( not peeled). You may make this recipe with or without raisins. Less sweet but good both ways. If you don't have the soy flour or the dry milk, just add the equivalent of flour or oat bran.
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New English Muffins

Makes 20-30 muffins

recipe halves well

2 c. milk
4 tbs. sugar
2/3 tbs. salt
6 tbs. margarine
2 c. water
2 pkgs. yeast
10 to 11 cups of flour

Scald milk and add salt, sugar, margarine. Cool to lukewarm. Dissolve yeast in warm water. Add to lukewarm milk mix. Add flour to make dough that isn't too sticky. Cover and rise 1 hour. Roll out on sprinkled cornmeal to about 1/2 inch thick. Cut out with round cookie cutter. Put on wax paper sprinkled with cornmeal, cover, let rise 30 min. or so, till doubled. Lightly grease cast iron skillet, place on medium to medium high heat. Cook ten minutes per side. Don't let burn. Don't crowd muffins. Cool on rack.
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Gypsy's Onion Rye    ABM

1 pkg active dry years
2 C bread flour
1 C rye flour (I used dark rye from Bob's Red Mill)
3 Tb brown sugar
1 1/2 - 2 Tb charnuska (it's sour, so judge for yourself_
1 1/2 Tb dehydrated onion (add an additional 2 tsp water if using the
higher amount)
1/2 tsp salt
1 Tb olive oil
1 C + 2 Tb warm water
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Oatmeal Ginger Bread

- 1 1/2 Lb. Loaf

1 1/4     C             Water
1 1/2     Tbsp          Canola Oil
3         Tbsp          Molasses -- Or Honey
1 1/2     Tsp           Salt
1         Tsp           Ground Ginger
2 1/2     C             Whole Wheat Flour -- (13.5 Ounces)
1         C             Rolled Oats
3         Tbsp          Gluten, Wheat
2         Tbsp          Whey -- Powdered
2         Tsp           Active Dry Yeast

Tip: For a less robust flavor, use honey instead of molasses.
Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTES :This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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Triple Oat Bread

1 1/2 Lb Loaf

1 1/4  C             Water -- Plus 1 Tablespoon
1      Tbsp          Canola Oil
1      Tbsp          Honey
3      Tbsp          Molasses
1 1/4  Tsp           Salt
3/4  C             Whole Wheat Flour -- (4.1 Ounces)
1/2  C             Flour, Unbleached -- (2.6 Ounces)
3      Tbsp          Gluten, Wheat
1      C             Rolled Oats
1/2  C             Oat Flour
1/2  C             Oat Bran
3      Tbsp          Whey -- Powdered
2      Tsp           Active Dry Yeast

Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour nto the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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Apple And Oat Bread

1 1/2 Lb. Loaf

3/4  C             Water
1 1/2  Tbsp          Canola Oil
2      Tbsp          Honey
1      Tbsp          Molasses
3/4  C             Apple -- Chopped
1      Tbsp          Lemon Juice
1/4  C             Nonfat Yogurt
1 1/2  Tsp           Salt
3/4  C             Oats
2      C             Whole Wheat Flour -- (10.8 Ounces)
1      C             Flour, Unbleached -- (5.2 Ounces)
1 1/2  Tsp           Cinnamon
1      Tbsp          Whey -- Powdered
2 1/4  Tsp           Active Dry Yeast

Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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HOLIDAY RECIPE RIBBON BREAD

BY HAND

1/4 cup warm water
1 package active dry yeast
3 to 4 cups all purpose flour
1/4 cup granulated sugar
1 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine, melted
2 eggs
1/2 cup golden raisins
1/4 cup red and green candied cherries, chopped
1/4 cup nuts, chopped (optional)
1 tablespoon butter or margarine
1 20 X 1 1/2 inch brown paper or aluminum foil strip
1 15 X 1 1/2 inch brown paper or aluminum foil strip
1 1/2 inch wide holiday ribbon

Place yeast in warm water and set aside. Mix together 1 cup flour, sugar and salt. Add milk,melted butter and eggs and mix well. Stir in yeast mixture. Continue adding flour until a nice soft dough forms. Remove dough from bowl and knead in raisins, candied cherries and nuts. Place in a greased bowl until double in size, approximately one hour. Punch down dough and shape into a 8 X 5 inch rectangle.

Grease a baking sheet. Using the 1 tablespoon of butter, grease the brown paper strips well on all sides. Place strips on the cookie sheet, perpendicular to each other, making a cross shape. Center the rectangular shaped dough over the strips. Loosely wrap the strips around the dough and secure with paper clips. Make sure you can fit two fingers under the strips. Let dough rise 1/2 hour. Bake at 350 degrees for 35 to 45 minutes or until golden brown. Let cool and remove paper strips. Wrap with holiday ribbon in the indentions and the bread will resemble a gift package. Bread can also be baked omitting the paper strips and frosted with a drizzle of powdered sugar icing. Makes one loaf.
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Irish Freckle Bread      ABM

Enjoy the St. Patrick's Day or any day with this fun bread, and may you have the luck-of-the-Irish. Recipe makes a 1 pound bread machine loaf, or 1 regular loaf of bread, or one 9 inch round loaf. If bread machine method is used, do not use delay start method (eggs and milk are perishable and may pose a food safety risk). Start machine immediately after adding ingredients.

1/2 cup luke warm milk
1 egg
1/2 cup mashed potatoes, finely mashed or whipped
2 1/4 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon mace
1 1/2 teaspoons yeast (bread machine or rapid rise)
1/2 cup dried currants
3 tablespoons margarine or butter

BREAD MACHINE METHOD: Follow bread machine manufacturer's directions for adding of ingredients - or, place ingredients in machine in the order listed. Make a dimple in center of flour and sugar mixture (not down to
the milk) and place yeast in dimple. Set bread machine on white or regular mix and light crust, or settings of your choice. For food safety purposes - DO NOT use delayed start setting. Start bread cycle immediately.

HAND METHOD: Sprinkle yeast on top of milk. Add egg, potatoes, sugar, salt, mace, currants, butter, and about 1 1/2 cups flour. Beat well by hand. Gradually stir in enough more flour to make a soft dough, but one which may be kneaded by hand. Place dough on flour surface and knead until smooth and elastic. Place in clean, lightly oiled bowl, cover, and allow to rise until double in bulk.

Punch down, or knead out air. Shape into rolls or place in greased 9 inch round cake pan. Cover and allow to rise until double in bulk. Bake at 350 degrees for 20-30 minutes or until golden brown and it sounds hollow when thumped. Remove from oven and brush surface with butter.
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Iced Cinnamon Buns

2 C. flour
1/4 C. sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. soda
1/3 C. shortening
1/2 C. raisins (plumped)
3/4 C. buttermilk
Icing:
1/2 C. powder sugar
1 Tbsp. melted butter or margarine
1-3 teaspoons evaporated milk (or plain milk)

In mixing bowl, combine flour, sugar, baking powder, salt, cinnamon, and soda. Blend all dry ingredients together.
Cut in shortening until mixture resembles coarse crumbs. Stir in raisins. Add buttermilk stirring just until moistened.
Turn onto lightly floured surface. Knead only 5 or 6 times. Roll to 1/2-inch thickness. Cut with 2" biscuit cutter. Place with sides barely touching on a sprayed baking sheet or 8" pie pans. Bake at 425 degrees for 13 to 18 minutes or until golden brown. Let buns cool somewhat, then frost with icing sugar mixture.

To make icing: In large measure combine powdered sugar, melted butter and enough milk to make good spreading consistency. Drizzle over buns. Best when served warm.
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Maple Oat Bread

1 1/2 Lb. Loaf

1 1/8  C             Water
1 1/2  Tbsp          Canola Oil
2/3  C             Maple Syrup
1      Tsp           Salt
3/4  C             Rolled Oats
1 1/2  C             Whole Wheat Flour -- (8.1 Ounces)
1      C             Flour, Unbleached -- (5.2 Ounces)
3      Tbsp          Gluten, Wheat
1 1/2  Tbsp          Whey -- Powdered
2      Tsp           Active Dry Yeast

Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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Oatmeal Wheat Bread

1 1/2 Lb. Loaf

1      C             Water -- plus 2 Tbsp
2      Tsp           Salt
1      Tbsp          Canola Oil
1      Tbsp          Honey
1      C             Flour, Unbleached -- (5.2 Ounces)
1 1/4  C             Whole Wheat Flour -- (6.8 Ounces)
1 1/2  Tbsp          Wheat Germ
1/2  C             Oats
1 1/2  Tbsp          Whey -- Powdered
2      Tsp           Active Dry Yeast

Tip: Do not use quick-cooking oats.

Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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Amaranth Flake Oat Bread

1 1/2 Lb. Loaf

1 1/4  C             Water
1 1/2  Tbsp          Canola Oil
1 1/2  Tbsp          Fructose
1      Tsp           Salt
1 1/4  C             Whole Wheat Flour -- (6.8 Ounces)
3/4  C             Flour, Unbleached -- (3.9 Ounces)
3      Tbsp          Gluten, Wheat
3/4  C             Amaranth -- Flakes **
1/2  C             Oat Flour
1/2  C             Rolled Oats
1 1/2  Tbsp          Whey -- Powdered
2      Tsp           Active Dry Yeast

**Tip: Wheat, oat, or corn flakes can be substituted for amaranth flakes.

Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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Branola Bread

1 1/2 Lb. Loaf

1 1/4  C             Water
1 1/2  Tbsp          Canola Oil
1 1/2  Tbsp          Honey
1 1/2  Tsp           Salt
1      C             Whole Wheat Flour -- (5.4 Ounces)
1 1/2  C             Flour, Unbleached -- (7.8 Ounces)
1/2  C             Oat Bran
1/2  C             Granola -- Fat Free
2      Tbsp          Whey -- Powdered
2 1/2  Tsp           Active Dry Yeast

Slightly sweet and delightfully chewy, this bread will be a favorite of children of all ages.

**Tip: The addition of granola makes this a dense loaf that may not rise as much as lighter loaves.

Put ingredients in the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light setting (or the equivalent setting for your machine). Push Start.

NOTE: This recipe gives both measurements for the whole wheat and unbleached flour. You can either use the cups or measure it by the weight. I have found from experience with this book that the recipes are far more superior if you weigh the flours instead of measuring by the cup. As the book explained, the reason for this is because all flours weigh differently and you do not get the right abouts if measured by cup (ie. wheat flour is a heavyier flour which requires gluten to help it rise. If you used the same amount of a lighter flour it would put too much flour into the recipe and cause it to be too dry amoung other things.) I use a small digital scale when I measure my flours.
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Artisan Breadmaking with Charles van Over

In this class, renowned chef and baker Charles van Over will demystify the process of making memorable bread in your own kitchen. Charles van Over is the author The Best Bread Ever:Great Homemade Bread Made Using Your Food Processor, Broadway Books, 1997, winner of the James Beard Award for the Best Baking Book of 1998 and the IACP Julia Child Award for the Best Book by a first-time author.

His foolproof method for employing a food processor to prepare the dough simplifies the complexities of bread making while preserving all its pleasure and satisfaction.

Class Description
Conquering the Baguette - In this session, you¹ll master the core method of using the food processor, including choosing the right ingredients, the basic techniques for making perfect dough, the correct method of handling the dough, and controlling time and temperature precisely to create a French baguette.

Pizza and Focaccia - Learn the professional secrets of pizza making, including choosing the right flour and forming the dough. Pizza Margherita, Pizza Provençal, true Napoli-style pizza, and focaccia with rosemary and garlic will all be made and sampled in this session.

Country Hearth Breads - A massive loaf full of the fragrance of wheat and the mysterious flavor of long fermentation: that¹s what a great loaf of country bread should be. Recipes used in this class will include Peasant Wheat Loaf, a simple wheat starter, and multi-grain loaf.
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Greek Easter Bread    Medium Size ABM-(Modified)

1      cup           milk (then remove 1 1/2 TBS)
3      tablespoons   butter, or margarine
1      whole         egg  (or 1/4 cup egg substitute)
1 1/8  teaspoons     salt
1/3  cup           sugar (I use brown sugar)
1      teaspoon      cinnamon
1/2  teaspoon      anise (liquid)
1      teaspoon      grated orange peel (or 1/4 tsp orange oil)
1/4  teaspoon      allspice
pinch         fresh nutmeg (optional)
2 1/3  cups          bread flour
1 1/2  teaspoons     yeast

Add ingredients according to manufacturers instructions. Add raisins or currants if desired.
For Welbilt ABM 100, DAK, and Mister Loaf-use Sweet Bread Cycle Recipe Modified 11/98 by Pellegrino
NOTES : This is a wonderful sweet bread which is good anytime of the year.
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St. Basil's Bread

2      teaspoons     yeast
3      cans          bread flour
1      dash          ground cloves
1/2  teaspoon      nutmeg
1/4  teaspoon      cinnamon
1/2  teaspoon      grated lemon peel
1/2  teaspoon      salt
1/2  cup           sugar
2      whole         eggs
4      tablespoons   butter or margarine
3/4  cup           milk

Add ingredients according to the recommendation of the machine.

NOTES : Med scale to 7 Sm scale to 5 Traditional Greek bread usually served with 1 coin hidden inside which bestows luck upon the finder. Do not add a coin to your machine but you may add a single raisin at the beep. This is a delicious sweet bread and makes wonderful sandwiches. 12-24-94
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Hearty Herb Bread

5      cups        Unbleached White Flour
1      cup         wheat germ
1/2  cup           rolled oats
1/4  cup           instant non-fat dry milk
1/4  cup           wheat bran
5      teaspoons     active dry yeast (or 2 pkgs)
2      tablespoons   fructose
OR 4 Tblsp. sugar
1      teaspoon      sea salt
1 1/2  teaspoons     parsley flakes
1 1/2  teaspoons     oregano
1 1/2  teaspoons     thyme
1 1/2  teaspoons     marjoram
1 1/2  teaspoons     pepper
1/4  teaspoon      sage
1/4  teaspoon      celery seed
2 1/2  cups          hot water
1/4  cup           canola oil
1                    egg
2      tablespoons   minced onion
1      cup           Bob's Red Mill Whole Wheat Flour

Combine 2 cups flour, wheat germ, oats, bran, dry milk, yeast, fructose, sea salt and seasonings; mix thoroughly. Add hot water and oil; beat at medium speed for 2 minutes. Add 1 cup flour and egg; beat at high speed for 1 minute. Stir in onion.

Combine 2 cups unbleached white flour and 1 cup whole wheat; stir into dough. Place on floured surface and knead until smooth. Let stand 20 minutes.

Punch down. Divide in half and shape into 2 loaves. Place in greased 9" x 5" loaf pans. Cover and let rise in warm place, free of draft, 1 to 2 hours until doubled in bulk. Preheat oven to 400°F. Bake 20 minutes.

Note: This Hearty Herb Bread recipe, submitted by Lise Thom of Portland, Oregon, wowed the judges and was a winner in a recent Bob's Red Mill Baking Contest. It is bursting with great flavor and natural goodness.

This recipe was taken from the back of a package of Bob's Red Mill Unbleached White Flour - Best for Bread By Hand or Bread Machine Milled from extra high protein US Number 1 dark northern hard red spring wheat.
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HERB BREAD

Plan to be around while this one bakes, because the aroma is absolutely out of this world!  As for its taste, it's hard to limit yourself to just one slice of this zesty bread.  We recommend it for croutons, also.  (Note: When making the one- pound loaf, use the "rapid bake" setting for a better shaped bread.)

1 1/2-pound loaf                   1-pound loaf

3 tablespoons butter or            2 tablespoons butter or
margarine                          margarine
1/2 cup chopped onion              1/3 cup chopped onion

1 cup milk (for                    3/4 cup milk (for
Welbilt/Dak machines add           Welbilt machine add 1
2 tablespoons more milk)           tablespoon more milk)
3 cups bread flour                 2 cups bread flour
1 1/2 teaspoons salt               1 teaspoon salt
1 1/2 tablespoons sugar            1 tablespoon sugar
1/2 teaspoon dried dill            1/2 teaspoon dried dill
weed                               weed
1/2 teaspoon dried basil           1/2 teaspoon dried basil
1/2 teaspoon dried rosemary        1/2 teaspoon dried rosemary
1 1/2 teaspoons RED STAR active    1 1/2 teaspoons RED STAR
dry yeast                          active dry yeast

In a small skillet, melt the butter over low heat. Add the onion and saute 8 to 10 minutes until onion is soft but not brown. Remove from heat; allow mixture to cool for 10 minutes before adding it to the bread pan.

For 11/2-pound loaf: Place all ingredients, including onion mixture, in bread pan, select a light crust setting, and press "start".

After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: LIGHT MENU SELECTION: BAKE (LIGHT)

For 1-pound loaf: Place all ingredients, including onion mixture, in bread pan, select "rapid bake" setting, and press "start".

After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.

CRUST: REGULAR MENU SELECTION: RAPID BAKE
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ONION SOUP BREAD

This bread smells so terrific while it's baking that it's hard waiting long enough to let it cool before slicing into it!  It's a glorious onion-flavored bread that would make an excellent addition to your next barbeque meal.

11/2-pound loaf                                          1-pound loaf

1/4 cup milk                                             1/8 cup milk
1/4 - 3/8 cup water                                   1/8 cup water
1 egg                                                           1 egg
1/2 cup sour cream                                  1/3 cup sour cream
3 cups bread flour                                       2 cups bread flour
1 tablespoon butter or                                2 teaspoons butter or
margarine                                                       margarine
1 tablespoon sugar                                     2 teaspoons sugar
2 1/2 tablespoons dry onion                       2 tablespoons dry onion
soup mix                                                             soup mix
1 1/2 teaspoons RED STAR active           1 1/2 teaspoons RED STAR
dry yeast                                                            active dry yeast

Place all ingredients in bread pan, select a light crust setting, and press "start".
After the baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing.
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