* Exported from MasterCook * Dill Rye Bread (Elite) Recipe By : The Breadman's Healthy Bread Book: by George Burnett Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water -- (8 ounces) 1 1/2 tablespoons canola oil 1 1/2 tablespoons unsulfured molasses 1 1/2 tablespoons honey 1/2 teaspoon liquid lecithin 2 1/2 cups whole wheat flour -- (12 ounces) 1 cup rye flour -- (4 3/4 ounces) 3 tablespoons powdered whey 2 tablespoons gluten flour 2 teaspoons caraway seeds 1 1/2 teaspoons fine sea salt 1 teaspoon dried dill weed 2 teaspoons active dry yeast Put all the ingredients in the inner pan in the order listed or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Makes one 1 1/2 pound loaf. - - - - - - - - - - - - - - - - - - NOTES : The full flavor of dill plays off the equal full flavor of rye in this hearty sandwich loaf.
* Exported from MasterCook * English Muffin Bread (ABM) Recipe By : unknown... gleaned from the Internet: Posted Nov 1994 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon baking soda 3 cups flour 3 tablespoons nonfat dry milk 2 teaspoons yeast Place all ingredients in bread machine in order recommended by manufacturer. Use "white bread" setting. Allow to cool before slicing. Best served toasted. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Raised Doughnuts ABM Recipe By : Desserts from your Bread Machine Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 3 single eggs 3 tablespoons unsalted butter -- softened 2 tablespoons dry nonfat milk 1/2 cup sugar 1/4 teaspoon mace 1 tablespoon baking powder 1/2 teaspoon salt 3 cups flour 1 tablespoon yeast 1/2 cup powdered sugar -- for coating Place all the ingredients, except powdered sugar, in the machine, program for knead and first rise and press start. At the end of the first cycle, transfer the dough to a lightly oiled bowl, cover it with plastic wrap and place in a warm, draft-free place, and allow to rise for an additional 30 minutes. You can also do this step in the machine by punching the dough down, closing the machine and letting the dough rise for 30 minutes. Place the dough on a lightly floured surface and cut it in half to make it more manageable. Let the dough rest for 10 minutes. Roll it out to 1/3" thick. Flour a doughnut cutter and cut out doughnuts. Lift each doughnut, pat it to remove excess flour and place it on a lightly oiled or sprayed baking sheet. Cover the doughnuts with a clean towel and let rise until doubled in bulk, about 1 hour. Put 1/2 cup powdered sugar in a sturdy paper bag and spread out paper towels near frying pan. Heat 2" oil in a medium saucepan or deep fryer to 375F. Slide 2 or 3 doughnuts at a time into the hot oil. Turn them frequently and spoon the hot oil over them until they are well puffed. Drain the doughnuts on paper towels and shake them with the sugar in the bag while they are still warm. Makes 18 doughnuts. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Soft Pretzels Recipe By : Fleischmann's Bake-It-Easy Yeast Book Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups warm water -- (105-115F) 2 packages active dry yeast 1/2 cup sugar 2 teaspoons salt 1/4 cup margarine -- softened 1 egg 6 1/2 cups unsifted flour -- may need 8 1/2 cups 1 egg yolk 2 tablespoons water coarse salt -- as needed Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add sugar, 2 teaspoons salt, margarine, egg and 3 cups flour. Beat until smooth. Add enough additional flour to make a stiff dough. Cover bowl tightly with aluminum foil. Refrigerate 2 to 24 hours. Turn dough onto lightly floured board. Divide in half; cut each half into 16 equal pieces. Roll each piece into pencil shapes about 20" long. Shape into pretzels. Place on lightly greased baking sheets. Blend together egg yolk and 2 tablespoons water; brush pretzels with egg yolk mixture. Sprinkle with coarse salt. Let rise in warm place, free from draft, until doubled in bulk, about 25 minutes. Bake at 400F for about 15 minutes, or until done. Remove from baking sheets and cool on wire racks. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Water Bagels Recipe By : Fleischmann's Bake-It-Easy Yeast Book Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups unsifted flour -- (may need 5 cups) 3 tablespoons sugar 1 tablespoon salt 1 package active dry yeast 1 1/2 cups very warm tap water -- (120-130F) 1 egg white -- beaten 1 tablespoon cold water In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in ungreased bowl. Cover; let rise in warm place, free from draft, 20 minutes. (Dough will NOT be doubled in bulk.) Punch dough down. Turn out onto lightly floured board. Roll dough into a rectangle, 12x10". Cut dough into 12 equal strips, 1x10" each. Pinch ends of strips together to form circle. Place on ungreased baking sheets. Cover; let rise in warm place, free from draft, 20 minutes. (Dough will NOT be doubled in bulk.) Boil a 1 3/4" depth of water in a large shallow pan. Lower heat and add a few bagels at a time. Simmer 7 minutes. Remove from water and place on towel to cool. Cool 5 minutes. Place on ungreased baking sheets. Bake at 375F for 10 minutes. Remove from oven. Brush with combined egg white and cold water. Return to oven; bake 20 minutes longer, or until done. Remove from baking sheets and cool on wire racks. If desired, split and serve toasted. Makes 1 dozen bagels. - - - - - - - - - - - - - - - - - -
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