Recipes of the Month: April 1999 - Page 5

  
                     *  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.


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NOTES : The full flavor of dill plays off the equal full flavor of rye 
in this hearty sandwich loaf.

                 

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                     *  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.

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                     *  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.


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                     *  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.


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                     *  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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