500 Bread Recipes by Recipe Masters - HTML preview

  browned (if crust browns too quickly, cover loosely with aluminum foil).

  Allow to cool 10 minutes before removing from pan and cutting into slices.

 

 

      Title: Pumpkin Bread with Streusel Topping

 Categories: Breads, Echo

   Servings:  1

 

  1 2/3 c  All-purpose flour, sifted       1 1/3 c  Granulated sugar

    1/4 ts Baking powder                     1/2 ts Vanilla

      1 ts Baking soda                         2    Eggs

    1/8 ts Salt                                1 c  Pumpkin puree

    1/2 ts Cinnamon                          1/3 c  Sherry

    1/2 ts Nutmeg                                   Orange slices, for garnish

    1/3 c  Butter, softened             

 

------------------------------STREUSEL TOPPING-------–

 

   2/3 c  Brown sugar, packed               1/2 ts Ground ginger

     2 tb Butter                            1/4 c  Chopped walnuts

 3 1/2 tb All-purpose flour             

 

  Makes one 9-by-5-inch loaf

 

  Preparation time: 30 min. Baking time: 50 to 60 min. Oven Temperature: 350

  degrees F.

 

   1. Sift together dry ingredients. Set aside.

   2. Cream butter with sugar until light and fluffy. Add vanilla, eggs and

  pumpkin puree. Beat well.

   3. Mix pumpkin mixture with flour mixture and sherry. Blend just until

  ingredients are combined.

   4. Pour into a greased and floured 9-by-5-inch loaf.

   5. For streusel, cream butter with sugar. Add flour and ginger. Blend with

  hands to form small crumbles. Add walnuts.

   6. Sprinkle streusel topping evenly over batter.

   7. Bake at 350 degrees F for 50 to 60 minutes.

   8. Cool on rack for 10 minutes. Remove from pan. Serve warm or at room

  temperature. Garnish with orange slices, if desired. The "LaRK" (Cooking,

  WP51, Chatter)

 

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

 

  *** See also #52. From: Lawrence Kellie To: Cindy Vincent Msg #52,

  Mar-22-93 05:54:00 Subject: Re: I need recipes!!

 

  1 recipe

 

 

      Title: CRANBERRY RAISIN BREAD

 Categories: Breads, Holidays, Christmas, California, Echo

   Servings:  4

 

           -CALIFORNIA HERITAGE CONTI    

  Cranberry Raisin Bread

 

  Serve this bread warm topped with Cranberry Butter (below) on Christmas

  morning.

 

  4 cups flour 1.3/4 cups sugar 1 Tablespoon baking powder 1.1/2 teaspoons

  salt 1 teaspoon baking soda 1/2 cup unsalted butter 2 large eggs 1.1/2 cups

  orange juice 1 Tablespoon finely grated orange peel 2 cups fresh

  cranberries, washed, stemmed and copped (or frozen cranberries, thawed and

  patted dry) 1 cup raisins

 

  Preheat the oven to 350 degrees. In a large bowl, combine flour, sugar,

  baking powder, salt and baking soda. With a pastry blender or fork, cut in

  butter until the mixture makes coarse crumbs. In another bowl beat eggs,

  orange juice, and orange peel until well blended. Stir in flour mixture.

  Gently fold in cranberries and raisins. Pour batter into 2 buttered 9-inch

  x 5-inch-x 3-inch loaf pans and bake  for 1 hour and 10 minutes, or until a

  toothpick inserted in center comes out clean. Cool in pans on rack for

  10-15 minutes before removing from pans.

 

  Cranberry Butter: 1 cup fresh cranberries, washed and stemmed (or frozen

  cranberries, thawed and patted dry) 1.1/2 cups powdered sugar 1/2 cup

  unsalted butter, softened 1 Tablespoon lemon juice

 

  In a food processor puree the cranberries with the sugar. Add the butter

  and lemon juice, and blend until smooth. Transfer to a serving bowl and

  chill, covered, until firm

 

  From: California Heritage Continues California Heritage Continues received

  from Debbie Applebury in the December Cookbook Swap Converted from Qbook

  format Source: CALIFORNIA HERITAGE CONTINUES

 

  Posted on Genie C03 T25 M366 S.MEASE [COOKIE LADY] on 12/19/91

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

 

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

 

  *** This is a reply to #52.  *** See also #54. From: Lawrence Kellie To:

  Cindy Vincent Msg #54, Mar-22-93 05:56:00 Subject: Re: I need recipes!!

 

  1 recipe

 

 

      Title: Maple Biscuits

 Categories: Breads, Echo

   Servings: 16

 

      2 c  Sifted flour                        5 tb Shortening

      3 ts Baking powder                     2/3 c  Milk (about)

    1/2 ts Salt                           

 

  Sift flour with baking powder and salt.  Cut in shortening until mixture is

  as fine as corn meal. Add milk, mixing until a soft dough is formed. Knead

  lightly on floured board for about 20 seconds.  Roll to about 1/4 inch

  thickness and spread well with soft butter. Now spread one half of the

  dough very generously with maple sugar which has been scraped from the

  pail. Fold the other half of buttered dough over the sugared half. Cut in 1

  inch squares and place thightly together in buttered baking pan. Bake

  quickly in 450 F. for 15 minutes.

 

  From: Vermont Cook Book Shared By: Pat Stockett

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

 

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

 

  *** This is a reply to #50.  *** See also #92. From: Lawrence Kellie To:

  David Packham Msg #92, Mar-22-93 05:46:00 Subject: Re: Biscuit Recipe

  Wanted

 

  1 recipe

 

   DP>                 Thanks in Advance

 

   DP>                >-->-->-D-A-V-E------> MMMMM----- Recipe via

  Meal-Master

   DP> (tm) v7.04

 

 

      Title: Truly Yeast Bread (gluten Free)

 Categories: Celiac, Breads

   Servings:  6

 

      3 c  GF Flour Mix (recipe              1/2 c  Lukewarm water

           -follows)                       1 1/2    Yeast cakes, or 1 1/2

    1/4 c  Sugar                                    -tablespoons yeast granules

  3 1/2 ts Xanthan gum                       1/4 c  Shortening

    2/3 c  Dry milk powder                 1 1/4 c  Water

  1 1/2 ts Salt                                1 ts Vinegar

      2 ts Sugar                               3    Eggs

 

  It is not easy to turn out a yeast bread recipe without wheat that smells,

  slices and tastes like wheat bread. This recipe is adapted from the

  nutrition dept. of the Univ. of Washington School of Medicine.

 

  Combine flour, sugar, xanthan gum, milk powder, and salt in bowl of heavy

  duty mixer.  Use your strongest beaters.

 

  Dissolve the 2 teaspoons of sugar in the 1/2 cup of lukewarm water and mix

  in the yeast.  Set aside while you combine the shortening and 1 1/4 cups

  water in saucepan and heat until shortening melts.

 

  Turn mixer on low.  Blend dry ingredients and slowly add shortening and

  water mixture and the vinegar. Blend, then add the eggs. This mixture

  should feel slightly warm.

 

  Pour the yeast mixture into the ingredients in the bowl and beat at highest

  speed for 2 minutes.

 

  Place mixing bowl in a warm place, cover with plastic wrap and a towel, and

  let the dough rise approximately 1 to 1 1/2 hours or until doubled. Return

  to mixer and beat on high for 3 minutes. Spoon the dough into 3 small (2

  1/2" x 5") greased loaf pans or 1 large one. Use muffin tins and bake any

  remaining as small rolls. Or make all rolls (approximately 18).

 

  Let rise until the dough is slightly above the top of pan. Bake in

  preheated 400 degree oven for 10 minutes. Place foil over bread and bake

  large loaves 50 minutes longer, small loaves slightly less time, and rolls

  about 25 minutes.

 

  NOTES:  The dough texture will seem more like cookie dough than bread

  dough, so don't be alarmed.  Bread is better when baked in small loaf pans

  and delicious in rolls. I have successfully doubled the recipe to turn out

  2 large loaves plus 18 rolls in the muffin tins or 3 small 2 1/2" x 5"

  loaves plus 24 rolls.  This bread freezes well. For convenience, slice

  before freezing. This bread may be made with either brown or white rice

  flour in the GF flour mix.

 

  GF flour mix:    2  parts white rice flour 2/3 part potato starch flour 1/3

  part tapioca flour

 

  Source:  The Gluten-Free Gourmet by Bette Hagman

 

  NOTE:  The book says xanthan gum is necessary for all yeast recipes to help

  make the breads springy and chewy. It helps to replace the gluten the rice

  and potato flours lack.

 

  Posted by Patty Smith.

 

 

      Title: Annie Mae Jones' Buttermilk Biscuits

 Categories: Breads, Biscuits

   Servings: 18

 

      3 c  Flour,all-purpose,sifted          2/3 c  Shortening

      1 ts Salt                                1 c  Buttermilk

    1/2 ts Baking soda                         4 tb Butter (opt)

      3 ts Baking powder                  

  1. Preheat oven to 450'F.

 

  2. Sift flour, salt, soda, and baking powder into mixing bowl. Cut in

  shortening, using 2 knives, a pastry cutteror your hands dusted with flour.

  Add sufficient buttermilk to make a soft dough. Knead lightly and turn out

  onto a lightly floured board. Roll out to 1/2" thickness and cut with

  biscuit cutter into rounds. Place rounds not touching - for crisper

  biscuits - or close together - for softer biscuits - on ungreased baking

  sheet. Brush with melted butter if desired and bake in preheated oven 12-15

  minutes, or until firm and lightly browned.

 

 

      Title: Annie Mae Jones' Sweet Potato Biscuits

 Categories: Breads, Biscuits

   Servings: 14

 

      1 c  Flour,all-purpose                   2 tb Shortening

      3 ts Baking powder                       1 c  Sweet potatoes,mashed

      1 ts Salt                              1/2 c  Milk

  1. Preheat oven to 400'F.

 

  2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.

  Add potatoes and mix thoroughly, then add enough milk to make a soft dough.

  Turn out onto a lightly floured board and roll out to about 1/2" in

  thickness. Cut into squares.

 

  3. Place squares not touching on ungreased baking sheet bake in preheated

  oven for 12-15 mimutes.

 

  4. Serve warm, split, and spread with room-temperature butter.

 

 

      Title: Peanut Putter Biscuits

 Categories: Breads, Biscuits

   Servings:  9

 

    2/3 c  Milk                                2 c  Biscuit mix

    1/4 c  Peanut butter                       3    Bacon slices*

  * - cooked crisp, drained, and crumbled.

 

  1. Preheat oven to 400'F.

 

  2. Place milk and peanut butter in a deep bowl or blender container and

  beat at high speed until smooth and well blended. Combine biscuit mix and

  bacon; stir lightly. Add milk and peanut butter mixture all at once and

  stir with a fork until dough clings together. Turn out on a lightly floured

  board and knead gently a few times, then pat out to about 3/4" thickness.

  Cut into 2" rounds. Bake on an ungreased cookie sheet for 10-15 minutes, or

  until lightly browned.

 

      Title: Garlic Cheese Biscuits

 Categories: Breads, Lrk, Echo

   Servings: 12

 

           -From the Kitchen of                1 tb Chives

           -Lawrence & Cindy Kellie          1/4 c  Butter

      2 c  Bisquick                                 -melted

    2/3 c  Milk                                1    Garlic clove -=OR=

   1/2 c  Cheddar cheese                           -minced fine

 

          -shredded (2oz)                   1/2 ts -garlic powder

 

   Pre-heat oven to 450 degrees

 

   Melt butter with garlic. Set aside and keep warm.

 

   Mix baking mix, milk, chives and cheese until a soft dough

   forms- beat vigorously 30 seconds.

 

   Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8

   to 10 minutes or until golden brown.

 

   Brush garlic/butter mix over warm biscuits before removing

   from cookie sheet.

 

   Makes 10 to 12 biscuits. (Unless ya like 'em real big)

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

 

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #146. *** See

  also #148. From: Lawrence Kellie To: David Packham Msg #148, Mar-22-93

  05:47:42 Subject: Re: Biscuit Recipe Wanted

 

  1 recipe

 

   DP>                 Thanks in Advance

 

   DP>                >-->-->-D-A-V-E------>

 

 

      Title: Cranberry-Orange Nut Bread

 Categories: Breads, Holiday, Lrk, Echo

   Servings:  2

 

      4 c  Flour                               2 ts Grated orange peel

  1 1/2 c  Sugar                           1 1/2 c  Orange juice

      3 ts Baking powder                       2    Egg

  1 1/2 ts Salt                                2 c  Cranberries

      1 ts Baking soda                              -chopped

    1/2 c  Butter                              1 c  Nuts

           -or margarine, softened                  -chopped

 

  Preheat oven to 350F.  Grease bottom of 9x5 inch loaf pan. In large bowl,

  combine flour, sugar, baking powder, salt and baking soda. With pastry

  blender or fork, mix in butter until mixture is crjmbly. Stir in orange

  peel, orange juice and egg just until flour is moistened. Stir in

  cranberries and nuts.

  

  Spread batter in prepared pan.  Bake 55-65 minutes, or until wooden

  toothpick inserted in center comes out clean. With spatula, loosen edges of

  loaf; remove from pan to wire rack to cool completely. Slice to serve.

 

  From:  Woman's Day Best Ideas of Christmas

   MMMMM The "LaRK" (Cooking, WP51, Chatter)

 

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

 

  *** This is a reply to #150.  *** See also #152. From: Lawrence Kellie To:

  Cindy Vincent Msg #152, Mar-22-93 05:55:08 Subject: Re: I need recipes!!

 

  1 recipe

 

 

      Title: STICKY ORANGE MUFFINS

 Categories: Breads, Cunningham, Both, Breakfasts, Echo

   Servings: 12

 

      2    Oranges                             1 ts Salt

    1/4 c  Honey                             1/2 c  Sugar

      2 c  Flour                               2    Eggs; slightly beaten

    1/2 c  Uncooked oatmeal                  2/3 c  Milk

           -(not instant)                  5 1/2 tb Butter; melted

      1 tb Baking powder                  

 

  PREHEAT OVEN TO 400F. Either grease the muffin pans or line them with paper

  baking cups. Using the small side of the grater, grate the rind from the

  oranges, removing only the bright orange part, and set aside. With a small,

  sharp knife, remove all the remaining peel and, if necessary, trim the

  oranges all around so that the slices will fit into the bottom of your

  muffin pans. Cut the oranges into slices about 1/4-inch thick, pick out all

  the seeds and set the slices aside. Put about 1 teaspoon honey in the

  bottom of each muffin cup, and place an orange slice on top. Combine the

  flour, oatmeal, baking powder, salt and sugar in a large mixing bowl, and

  stir with a fork or wire whisk to mix. Add the reserved grated orange rind,

  the eggs, milk, and melted butter, and stir just until mixed. Spoon the

  batter over the orange slices, filling each cup about 2/3 full. Bake for

  15-to-20 minutes, or until a toothpick inserted in the center of a muffin

  comes out clean. Remove from the oven and serve warm.

 

  MARION CUNNINGHAM

 

  PRODIGY GUEST CHEFS COOKBOOK  

MMMMM The "LaRK" (Cooking, WP51, Chatter) ðà ààààþààþ-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3) *** This is a reply to #152. *** See

  also #154. From: Lawrence Kellie To: Cindy Vincent Msg #154, Mar-22-93

  05:55:58 Subject: Re: I need recipes!!

 

  1 recipe

 

 

      Title: Ada's Molasses Nut Bread

 Categories: Breads, Holiday, Both, Echo

   Servings:  1

 

  2 3/4 c  Flour; sifted all-purpose         1/2 c  Seedless raisins

      2 ts Baking powder                     3/4 c  Molasses

    1/4 ts Soda                                1    Egg; beaten

    1/2 ts Salt                              1/4 c  Shortening; melted or oil

    1/4 c  Sugar                               2 ts Grated orange rind

    1/2 c  Nut meats; chopped            

 

       Mix together and sift flour, baking powder, soda, salt and sugar into

  a mixing bowl; add nut meats and raisins and mix together. Combine the

  milk, molasses, egg, shortening and orange rind; add to dry mixture and

  stir only enough to dampen flour.  Bake in a greased bread pan, 10x5x3

  inch, in a moderate oven, 350 degrees F., for 1 1/4 hours.

 

  This recipe makes a large loaf of fruit bread.

 

  From THE FLAVOR OF MAINE by Brownie Schrumpf.  A culinary special published

  by The Bangor Daily News. @ 1976.

 

  Shared by Robert Rostrup. The "LaRK" (Cooking, WP51, Chatter)

 

  ~-- EZPoint V2.2

   * Origin: "LaRK's" Place (1:343/26.3)

 

  *** This is a reply to #153.  *** See also #155. From: Lawrence Kellie To:

  Cindy Vincent Msg #155, Mar-22-93 05:56:16 Subject: Re: I need recipes!!

 

  1 recipe

 

 

      Title: Oatcakes (not Sweet)

 Categories: Breads, Scottish, Mine

   Servings:  1

 

  3 1/2 c  Oats; quick                       1/2 c  Shortening

      1 ts -salt                             1/2 c  -water ,approx.

      2 tb Flour                          

 

  Combine the oats, salt and flour. Cut in the shortening and add enough

  water to dampen and form a ball. (A food processor does the work in a

  jiffy). Leave to swell for ten minutes. Divide the dough and roll each part

  to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares

  with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch

  that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe.

  Anne's note: That recipe is labelled "Bannock" in the title in cookbook but

  it far more a non sweet oatcake in the tradition of Walker's oatcakes (it

  appears as "oatcakes" in the book's index. Source: _More Baking with

  Schmecks Appeal_)

 

 

      Title: Pictou County Oatcakes

 Categories: Breads, Scottish, Mine

   Servings:  1

 

      2 c  Oatmeal                           3/4 c  Shortening

      1 c  Flour                             1/4 ts Baking soda

      1 c  Brown sugar                       1/4 c  -boiling water

      1 ts -Salt                          

 

  Combine dry ingredients and cut in shortening. Dissolve baking soda in the

  boiling water and add, continuing to mix with a knife. Mold with the hands

  and shape into a long wedge. Slice off and bake in a 400F oven for 10

  minutes. This recipe comes from the county where the Scots first landed in

  Canada (and where my dad was born.) To quote the author, "Our Scottish

  ancestors used "real" oatmeal when they made their favorite oatcakes.

  However sugar did creep in, as indicated by this 75 year old recipe. (The

  book was published in 1971 so the recipe would be form the year 1894.)

  Source: _Out of Old Nova Scotia Kitchens_

 

 

      Title: PASTA DOUGH (Manual Pasta Machines ONLY)

 Categories: Italian, Breads

   Servings:  1

 

  2 1/3 c  All purpose flour                   2 lg Eggs

           (for better pasta, use              1 tb Olive oil

  1 1/3 c  AP flour and                      1/2 ts Salt

      1 c  Semolina flour)                   1/3 c  Water

 

  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well

  in the center Mix eggs, olive oil and water and pour into well. Stir flour

  into egg mixture until dough forms into a ball. Turn out onto floured

  surface and kneed for about 10 minutes, adding extra flour if too moist.

  Kneed until dough is smooth and elastic. Cover with towel and rest for 30

  minutes. Cut into 4 portions, keep pieces covered until used.

 

  Get out your machine and set dial on widest setting (1 on the Atlas).

  Flatten dough ball and run through rollers several times until smooth (you

  may add a bit of flour here too). Move rollers to next setting and roll

  again once. Continue to roll until pasta is the proper thickness (5 or 6 on

  the Atlas).  You may cut sheet in half if it's too long. Continue with

  other pieces and then put the finished sheet aside to dry for about 3

  minutes.  Attach desired pasta cutters and run the sheets through.

 

  You can use right away or spread out the pasta to dry overnight and then

  freeze extra.

 

  To cook, drop into large pot of boiling water with a bit of salt and oil.

  Cook until al dente, which should only take about 2 minutes for fresh.

 

  A tip - be sure the dough is fairly dry, otherwise it won't cut into

  separate strands.

 

  Another tip - You can substitute heavy cream for the 1/3 c water for a

  richer pasta. Great for fettuchini alfredo.

 

 

      Title: BRENDA'S ITALIAN BREAD

 Categories: Breads

   Servings:  2

 

  5 1/2 c  Unsifted flour                           (120 to 130 degrees)

      1 tb Salt                                     Cornmeal

      1 tb Sugat                                    Corn or other vegetable oil

      1 tb Butter or margerine ?