-Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Quick Cheddar Bread Keywords: Breads, Cheese, Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 t Baking Powder 1/2 t Salt 1/3 c Butter 2 1/2 c Cheddar; Sharp 1 1/2 c Milk 2 ea Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Hearthside Cheddar Bread Keywords: Breads, Cheese, Fruits, Quickbreads Servings: 4 2 1/2 c Unbleached Flour 1/2 c Sugar 2 t Baking Powder 1 t Salt 1/2 t Cinnamon; Ground 3/4 c Milk 1/4 c Vegetable Oil 2 ea Eggs; Lg 1 1/2 c Apples; Cooking, * 2 c Cheddar; Sharp, Shredded 3/4 c Walnuts Or Pecans; Chopped * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature,on a wire rack, before slicing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Crusty Cheddar Bread Keywords: Breads, Cheese, Yeast, Bread Servings: 4 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; * 1 tb Sugar 1 1/4 t Salt 1 ea Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,* 1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Weixenkeimbrot (Molasses Brown Bread) Keywords: Breads Servings: 4 2 1/2 c Whole-Wheat Flour 1 1/2 c Wheat Germ 1/3 c Brown Sugar 1/2 t Salt 1 c Raisins; Mixed Dark & Light 2 t Baking Soda 1 7/8 c Buttermilk 1/3 c Molasses Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Annie Mae's Georgia Date-Pecan Bread Keywords: Breads Servings: 1 1/2 c Dates,dried,finely chopped 1 ea Egg 1 c Sugar 2 T Butter,melted 2 c Flour,all-purpose,sifted 3 t Baking powder 1/4 t Baking soda 3/4 t Salt 1/2 c Orange juice 1/4 c Water 1 c Pecans,chopped Soak dates for 2 hours in water, then drain and dry on paper toweling. In a bowl, mix egg, sugar, and butter. Sift flour with baking powder, baking soda, and salt. Add dry ingredients alternately with orange juice and water, beginning and ending with dry ingredients. Stir in dates and pecans and beat until well blended. Pour mixture into a greased 9x5x3" loaf pan. Bake in a preheated 350'F. oven for about 2 hours, or until bread tests done in the center. Unmold and cool on a rack. This keeps well and is excellent for a morning coffee party. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: One Hundred Percent Whole Wheat Bread Keywords: Breads Servings: 6 2/3 c Water 3 pk Yeast 1 T Sugar 8 c Scalded Milk 2/3 c Shortening 1 c Sugar 1/2 c Molasses 2 T Salt 12 c Whole Wheat Flour Dissolve yeast in 2/3 cup water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375'F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can.~ NOTE: Raisins and/or walnuts can be added for a change. Also this bread freezes well. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sourdough Banana Bread Keywords: Breads Servings: 12 1/2 c Shortening 1 c Sugar 1 ea Large Egg 1 c Mashed Bananas 1 c Active Sourdough Starter 2 c Unbleached Flour 1 t Salt 1 t Baking Powder 1/2 t Baking Soda 3/4 c Chopped Walnuts 1 t Vanilla OR 1 t Grated Orange Peel Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9x5-inch loaf pan. Bake in 350' oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: All-Bran Seed Loaf Keywords: Breads Servings: 10 3/4 c Whole wheat flour 3/4 c Flour, all-purpose 1 T Baking powder 1/2 t Salt 1/3 c Sesame seeds 2 t Poppy seeds 3/4 c Orange juice 1/4 c Honey 2 ea Eggs 1/4 c Vegatable Oil 1/2 c Bran cereal Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 minutes. Add flour mixture, stirring only until well combined. Spread evenly in greased 9x5x2 inch loaf pan. Bake at 350' about 40 minutes. Let cool 10 minutes and remove from pan. Cool completely before slicing.~ -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Beer Bread Keywords: Breads Servings: 8 3 c Flour, unsifted 3 3/4 t Baking powder 2 1/4 t Salt 1 T Honey 12 oz Beer Grease 9x5x3 inch loaf pan. Combine flour, beer, and honey in large bowl, stir together until well mixed. Spread batter in prepared pan. Bake at 350' for 45 minutes or until browned and a wooden pick comes out clean. Turn out on rack. Cool before slicing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cheddar-Olive Bread Keywords: Breads, Cheese, Vegetables Servings: 6 3 c Cheddar; Sharp, Grated 3 oz Pimento-StuffedOlives;Sliced 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chili-Cheese Bread Keywords: Breads, Vegetables Servings: 6 3 c Monterey Jack Cheese; Grated 4 oz Chiles; Chopped, * 1 c Mayonnaise 1 ea French Bread; Loaf, Unsliced * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Golden Spoon Bread Keywords: Breads, Cheese, Quickbreads Servings: 6 10 oz Cheddar; Sharp, Grated 2 c Milk 4 ea Egg Yolks; Lg 1 c Corn Meal; Yellow 1/4 c Butter 1 t Sugar 1/2 t Salt 4 ea Egg Whites; Lg Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Quick Cheddar Bread Keywords: Breads, Cheese, Quickbreads Servings: 4 3 3/4 c Unbleached Flour 5 t Baking Powder 1/2 t Salt 1/3 c Butter 2 1/2 c Cheddar; Sharp 1 1/2 c Milk 2 ea Eggs; Lg, Slightly Beaten Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Polka Dot Quick Bread Keywords: Breads, Cheese, Quickbreads, Fruits Servings: 4 2 c Cranberries; Fresh Or Frozen 1 c Milk 1 ea Egg; Lg, Slightly Beaten 1/4 c Butter; Melted 1 tb Orange Peel; Grated 2 c Unbleached Flour 1 c Sugar 1 tb Baking Powder 1/2 t Salt 1 1/2 c Cheddar; Md, Shredded 1/2 c Walnuts; Coarsely Chopped Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Crusty Cheddar Bread Keywords: Breads, Cheese, Yeast, Bread Servings: 4 1 pk Active Dry Yeast; OR 1 tb Active Dry Yeast; Bulk 1/4 c Water; Warm, 110-115 Deg. F. 1 c Cottage Cheese; * 1 tb Sugar 1 1/4 t Salt 1 ea Egg; Lg. 2 1/4 c Unbleached Flour; Unsifted,* 1 tb Butter; Room Temperature 1 c Cheddar; Sharp, Grated * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sourdough Honey Whole Wheat Bread Keywords: Sourdough, Breads Servings: 4 1 pk Active Dry Yeast 1 c Warm Water 1 t Salt 2/3 c Sourdough Starter 1/2 c Honey 1 1/2 T Shortening 4 c Whole Wheat Flour Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: True Garlic Bread Keywords: Breads, Garlic Servings: 6 1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter, Softened 2 T (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees) 2 1/2 c Warm Water 2 T Kosher Salt 3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All Purpose Flour 1 x Cornmeal Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eatenwarm right out of the oven. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Dillbrot (Dill Bread) Keywords: Breads, Cheese/eggs, Vegetables Servings: 4 1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees) 1 c Cottage Cheese; Creamed * 2 T Sugar 1 T Onion; Minced 1 T Butter; Melted 1 ea Egg; Large 1 t Salt 2 t Dillseed 2 1/4 c Flour; Unbleached Or Bread * Creamed Cottage Cheese should be heated to lukewarm. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Roggenbrot (Rye Bread) Keywords: German, Breads Servings: 12 2 pk Yeast; Active Dry 1/2 c ;Warm Water(110-120 degrees) 1 1/2 c Milk; Lukewarm 2 T Sugar 1 t Salt 1/2 c Molasses 2 T Butter 3 1/4 c Rye Flour; Unsifted 2 1/2 c Bread Flour; Unsifted Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Irish Tea Bread Keywords: Breads Servings: 4 12 T Strong tea 1 lb Mixed dried fruit 6 oz Soft brown sugar 1 ea Egg, lightly beaten 1 oz Butter (melted) 9 oz All-purpose flour 1/2 t Bicarbonate of soda The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the bicarb together and fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter. Pour the mixture in and smooth the top. Bake in a preheated oven (360 F) on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spice Bread (Irish): [aran Spiosrai] Keywords: Breads, Cakes Servings: 8 10 oz Flour 2 t Baking powder 1/2 t Baking soda 1 t Mixed spice * 1/2 t Ground ginger 4 oz Light brown sugar 2 oz Chopped candied peel 6 oz Raisins, plain or golden 4 oz Butter 6 oz Golden syrup ** 1 x Large egg, beaten 4 T Milk * Equal parts of cinnamon, nutmeg and allspice. ** Lyons' Golden Syrup, carried in some fancy groceries. If you can't find it, use Karo golden corn syrup. Sift the flour with the soda and baking powder, and the mixed spice and ginger: then add the brown sugar, chopped peel and raisins: mix. Make a well in the center. Melt the butter with the syrup over low heat, then pour into the well in the mixture. Add the beaten egg and milk and mix very well. Pour into a greased 2-lb loaf pan and bake in a preheated oven at 325 F for 40-50 minutes, or until it tests done. This bread will keep moist for several days, and actually improves somewhat during this period. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Irish Soda Bread Keywords: Breads Servings: 8 3 1/2 c Flour 1/2 t Sugar 1/2 t Salt 1/2 t Bicarbonate of soda 1 1/4 c Buttermilk: to 2 1/2 c * * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. -- Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version.) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. -- -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bara Brith (Currant Bread) Welsh Keywords: Breads Servings: 16 1/4 lb Dried fruit 4 oz Candied peel 1 pt Warm water 1/2 t Mixed spice 2 lb Plain flour 2 t Salt 6 oz Lard 1 oz Fresh yeast 1/2 lb Demerara sugar 2 ea Eggs Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Zucchini Bread Keywords: Breads, Cakes Servings: 2 3 ea Eggs 1 c Oil 2 c Shreaded raw zucchini 1 3/4 c Sugar 1/4 t Baking powder 2 t Baking soda 2 t Cinnamon 1 t Salt 2 t Vanilla 1 c Chopped nuts 2 c Flour Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. F. Recipe may be doubled. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Creole Spoon Bread Keywords: Creole, Breads Servings: 8 3 c Milk 1 c Cornmeal,enriched self-risin 1 lb Shrimp,cooked,coarse chopped 1/3 c Green bell pepper,chopped 1/3 c Parsley,chopped,fresh 1/3 c Onion,chopped 2 T Vegetable shortening or oil 1/4 t Hot pepper sauce 4 ea Egg yolks,beaten 4 ea Egg whites 2 T Butter or margarine 2 T Flour,self-rising,enriched 1 1/4 c Milk 1/2 c Catsup 1 T Worcestershire sauce 1. In large saucepan, heat milk until almost simmering.~ 2. Stir in cornmeal until smooth.~ 3. Stir in shrimp, bell pepper, parsley, onion, shortening, and pepper sauce.~ 4. Bring to a boil over medium heat; cook, stirring constantly, 1 minute longer.~ 5. Remove from heat and cool slightly.~ 6. Stir egg yolks into cornmeal mixture.~ 7. Beat egg whites until stiff but not dry; fold into cornmeal mixture.~ 8. Turn into well-greased 2-quart baking dish and bake in preheated 375'F. oven 45 to 50 minutes, or until golden brown.~ 9. Meanwhile, make sauce. Melt butter in saucepan; blend in flour.~ 10. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened.~ 11. Stir in catsup and Worcestershire sauce.~ 12. Serve spoon bread with sauce. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: French Bread Keywords: Creole, Breads Servings: 12 1 pk Active dry yeast 1/4 c Water,warm(105-115'F.) 2 T Butter or margarine,softened 1 T Sugar 1 t Salt 3/4 c Water,hot 4 c Flour,all-purpose,sifted 1 x Cornmeal or farina 1 ea Egg white,lightly beaten 1 T Water 1. Soften yeast in warm water; let stand 5 minutes.~ 2. Meanwhile combine butter, sugar and salt in large bowl; pour hot water over mixture.~ 3. Cool to lukewarm; stir, then blend in 1/2 cup of the flour, beating until smooth.~ 4. Stir yeast; add to flour mixture, blending in thoroughly.~ 5. Add about half the remaining flour and beat until very smooth.~ 6. Mix in remaining flour to make a soft dough.~ 7. Turn dough onto lightly floured surface; let rest 5 to 10 minutes.~ 8. Lightly grease deep bowl large enough to allow dough to double.~ 9. Knead dough; shape into smooth ball and put in greased bowl; turning to bring greased surface to top.~ 10. Cover with waxed paper or towel; let stand in warm, draft-free place until doubled, about 1 1/2 hours.~ 11. Punch down; pull edges to center, then turn dough completely over.~ 12. Cover; let rise again until almost doubled (about 45 minutes).~ 13. Meanwhile, grease baking sheet lightly; sprinkle evenly with cornmeal.~ 14. Punch down dough; turn out onto lightly floured surface.~ 15. Roll out to 14x8-inch rectangle; roll up rectangle tightly into a long slender loaf and pinch ends to seal.~ 16. Place loaf diagonally on prepared baking sheet.~ 17. With sharp knife, make diagonal slashes at 2-inch intervals.~ 18. Brush top with part of egg white mixture; cover loosely and let rise in waram place until doubled in bulk.~ 19. Brush loaf again with remaining egg wash; bake in preheated 425'F. oven 10 minutes.~ 20. Brush again with egg wash; reduce temperature to 375'F. and bake 20 minutes longer, or until golden brown.~ NOTE: To increase crustiness, place flat pan filled with boiling water in bottom of oven. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Betty Carter's Quick Corn Bread Keywords: Breads Servings: 6 1 T Butter 3/4 c Cornmeal,yellow or white 1/2 t Salt 1/2 t Baking soda 1 ea Egg 1 1/2 c Buttermilk 1. Preheat oven to 400'F.~ 2. Place the butter in a heavy 4-cup baking dish and place in preheated oven.~ 3. Combine cornmeal, salt, and soda. Beat egg until blended and stir onto buttermilk. Pour over dry ingredients and stir only until blended.~ 4. Remove pan from oven and tilt to distribute butter evenly. Pour batter immediately into hot pan and return to heated oven and bake until firm and lightly browned, 20-25 minutes.~ 5. Serve hot with lots of soft butter andjam. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bacon/peanut Butter Corn Bread Keywords: Breads Servings: 8 12 ea Bacon slices 2 c Cornmeal,self-rising 2 T Sugar 1/2 c Peanut butter 2 ea Eggs,beaten 1 c Milk 3 T Oil 1. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan. Place pan in oven, then set oven temperature to 425'F.~ 2. Stir together cornmeal and sugar. Cut in peanut butter until crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al at once to cornmeal mixture, stirring just until blended, and pour mixture into hot skillet. Return to oven and bake15-20 minutes. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Plains Special Spoon Bread Keywords: Breads Servings: 8 1 T Butter 1 c Cornmeal,white,stone-ground 1 t Salt 2 t Sugar 2 c Water,boiling 1 c Milk,at room temperature 3 ea Eggs 3 T Butter,melted 1 t Baking powder 1. Place the 1 tablespoon butter in a 2- or 2-1/2-quart nonmetal deep baking dish and place dish in oven. Set oven temperature to 400'F.~ 2. In a saucepan combine cornmeal, salt, sugar, and boiling water. Cook, stirring over low heat, until thick and smooth. Remove from heat and slowly add milk, stirring. Add eggs one at a time, beating well after each addition. Stir in melted butter and baking powder and beat until batter is well blended.~ 3. Remove heated baking dish from oven and rotate to distribute butter evenly over bottom and sides. Pour in batter and bake in preheated oven until firm, about 45 minutes.~ 4. Serve hot from the baking dish. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Everybody's Favorite Carrot-Peanut Butter Bread Keywords: Breads Servings: 1 1 c Brown sugar,firmly packed 1/2 c Peanut butter,chunky style 1/2 c Peanut oil 2 ea Eggs 2 c Carrots,peeled,shredded 1 t Vanilla 1 3/4 c Flour,enriched 1 t Baking powder 1 t Baking soda 1/4 t Salt 1/4 t Allspice 1/4 t Nutmeg 1/2 c Milk 1. Preheat oven to 350'F.~ 2. Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter, peanut oil, and eggs; add carrots and vanilla. Blend flour, baking powder, baking soda, salt, allspice, and nutmeg. Alternately add flour mixture and milk to creamed mixture. Turn into prepared pan and bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from pan, and cool on rack. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cherry Cheddar Bread Keywords: Breads Servings: 1 2 1/2 c Flour 1/2 c Sugar 1/2 c Brown sugar, packed 3 t Baking powder 1 t Salt 1 1/4 c Milk 1 ea Egg, beaten 3 T Oil 1 1/4 c Sweet cherries, frozen 1 1/4 c Cheddar cheese, shredded Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Zuchini Bread Keywords: Breads, Vegetables Servings: 4 6 ea Eggs 2 c Oil 4 c Grated squash 2 c Sugar 6 c Flour 4 t Cinnamon 1/2 t Baking powder 2 t Baking soda 2 t Salt 2 t Vanilla Combine ingredients in Large bowl, mix well. Pour into greased and floured loaf pans. Bake at 350 for 1 hour. Serve hot or cold with butter, cream cheese, or just plain. Mmmmm. Variations: Applesauce or pumpkin bread - use same as zuchini, but add 3 cups water and 4 tsp ginger. Another thing I did often, was bake the batter in cupcake/muffin tins. Then when the kids wanted a snack, they could just take "one" without the worry or mess of slicing from the loaf. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Zucchini Nut Bread Keywords: Breads, Desserts, Cakes, Fontish Servings: 2 1 c Salad Oil 3 ea Eggs 1 t Salt 1/4 t Baking Powder 1 t Baking Soda 2 oz Baking Chocolate, Melted 2 c Grated, peeled Zucchini 1 c Chopped Nuts 2 c Sugar 3 c Flour 1 t Cinnamon 1 t Vanilla 1/2 c Choc Chips chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. This recipe comes out of Country Cook'n, compiled by the St Rose Parishioners of Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one is the recipe of Mary Niedermeyer. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Banana And Mango Bread Keywords: Breads Servings: 2 1 c Butter 1 1/4 c Packed Brown Sugar 3 ea Eggs 3 c Self-raising flour 1/2 t Salt 1/2 t Cinnamon 1/4 t Grated Fresh Nutmeg 1 1/2 c Mashed Ripe Bananas 1 ea Small Ripe Mango 1 c Golden Raisins 1/2 c Chopped Walnuts * The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves. From The Gazette, 91/02/13. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Wheat Wheat Wheat Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 1/8 t Ginger 2 1/2 c Flour, bread 1 1/4 c Flour, whole wheat 1/2 c Wheat germ 1 t Salt 3 T Honey 12 oz Evaporated milk 2 T Salad oil 1/2 c Cracked wheat 1/2 c Boiling water Put dry ingredients in first. Cover the 1/2 cup cracked wheat (available in health food stores) with the boiling water. Stir and let cool. Then add cooled cracked wheat. Select white bread and push start. DAK/Breadmaker recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Third Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 3/4 c Flour, rye 3 c Flour, bread 3/4 c Cornmeal, yellow 1 1/2 t Salt 1/2 c Honey 1 1/2 c Water, very warm Put ingredients into the pan in the order listed, select white bread and pushstart. DAK/Breadmaker recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sweet Raisin Nut Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 3 T Sugar 3 c Flour, bread 3/4 c Warm milk 1/4 c Warm water 2 ea Eggs, room temperature 4 T Butter, melted, cooled 1/4 c Honey 1 1/2 t Salt 1/3 c Raisins 1/3 c Raisins, golden 3/4 c Nuts Simply dump in all ingredients in the order listed, select white bread and push start. We've also used pistachios and peanuts. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Rye Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 2 c Flour, rye 2 c Flour, bread 2 T Dry nonfat milk powder 1 T Sugar 1 t Salt 1 T Honey 1 T Margarine 1 t Allspice, ground, optional 1 T Caraway seed, optional 1 1/2 c Water, warm Add all the ingredients listed above, select white bread and push start. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Real Chocolate Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 3 c Flour, bread 1/2 c Sugar 1/4 c Unsweeted cocoa 1 ea Egg, unbeaten 1/4 c Soft butter or margarine 1/2 t Vanilla 1 c Milk, warm Add all the ingredients in the order given, select white bread, and push start. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Oatmeal Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 1 c Oats, rolled, whirred * 3 c Flour, bread 1 T Sugar 1 t Salt 1 T Soft butter 1 3/4 c Warm water Grind the rolled oat in a blender (or food processor) till fine. Add all ingredients in the order listed. This recipe uses a lot of water, but makes an excellent textured bread. Select white bread and push start. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Honey Buttermilk Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 3 c Flour, bread 1 1/2 t Salt 3/4 c Buttermilk, room temperature 3 T Honey (orange honey is good) 1 T Butter, sweet, melted 1/2 c Warm water Place ingredients into the pan in the order above, select white bread and push start. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Diet Rite Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 3 c Flour, bread 1 1/4 c Diet Rite Soda, room temp. Club Soda can be used for the Diet Rite Put all ingredients into pan, select white bread, and push start. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Eileen's Corn-Chilies-Cheese Bread Keywords: Breads, Bread/maker Servings: 1 1 pk Yeast 3 c Flour, bread 3/4 c Cornmeal, yellow 1/2 c Whole kernel canned corn,* 1 T Chilies, Ortega, chopped 1/2 c Cheddar cheese, shredded 1 ea Egg 1 T Soft butter 1/2 t Salt 2 t Sugar 1 1/4 c Water, warm Drain corn. Put all the ingredients, select white bread, and push start. DAK/Breadmaker Recipes - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Fougasse Aux Grattons (Provencal Flat Bread With Cracklings Keywords: Breads, Meats Servings: 8 1 ea Pkg active dry yeast 1 lb Flour* 250 ml Tepid water 1 ea Egg yolk, beaten 1 lb Belly of pork, diced 2 lb Pork fat, diced 12 T Dry white wine *Flour should be a mixture of unbleached white bread flour with 2 generous handfuls of buckwheat flour, sifted together. If you can't find the buckwheat flour, don't worry about it. For the dough: Stir together the yeast and a handful of flour in enough water to make a runny batter. Leave for 1 hour. Warm the remaining flour in the oven, mix in salt and make a well in the middle. Pour in the yeast mixture and add enough tepid water to make a moist dough. Knead for 10-12 minutes on a lightly floured surface. Leave to rise in a large floured bowl covered with a dampened cloth. When the dough has doubled in size, turn out onto a floured work surface, punch down and flatten the dough out. Add the grattons (see immediately below for how to make them). Preheat the oven to 450F/250C. For the grattons: Cook the meat, fat and wine over a *very* gentle heat in a heavy covered saucepan. Press down on the meat several times during cooking to render up as much fat as possible. After 1 1/2 - 2 hours, pour the liquid off through a strainer. (It can be used instead of olive oil for cooking, and often was, in Provencal cooking.) Crisp the diced meat over higher heat, straining off any liquid fat when necessary. To make the fougasse, make the bread dough, and after the first rising mixin the grattons. Then, with a knife, cut through the dough first one way, then another. Reform into a ball and repeat. Gather the pieces together into a mass, divine in two and form into two flat loaves, slashed straight through their thickness in numerous places. Spread the holes wider with your fingers. (You are striving for an effect like a flat sheet of bread with holes like those of a slice of swiss cheese.) Brush the top with the egg yolk and bake on a hot metal sheet fgor 30-35 minutes until crisp and golden. Serve warm with a bitter salad like endive or dandelion. NB: this is a very rich bread -- more like a salty shortbread than anything else. But *very* good. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Anadama Bread Keywords: Bread/maker, Breads Servings: 1 1 pk Yeast 3 1/2 c Bread flour 1/3 c Yellow cornmeal 1 1/2 c Boiling water 1/3 c Molasses 1 t Salt 2 t Butter Place cornmeal into bowl. Carefully pour boiling water into cornmeal, stirring to make sure it is smooth. Let stand to cool about 30 minutes. Stir in molasses, salt and butter. Place yeast in pan, bread flour, then the cornmeal mixture. Select white bread and push start. DAK bread/maker - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Applesauce Bread Keywords: Bread/maker, Breads Servings: 1 1 pk Yeast 2 1/4 c Bread flour 3/4 c Wheat flour 1/2 t Salt 4 T White sugar 1/2 t Cinnamon 1 pn Nutmeg 2/3 c Applesauce, warm 1/2 c Apple juice, warm 1/2 c Fresh apple, grated Put all ingredients into the pan, select white bread, and push start. Dakbread/maker - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Banana Wheat Bread Keywords: Bread/maker, Breads Servings: 1 1 pk Yeast 1 1/2 c Bread flour 1 1/2 c Wheat flour 1/2 t Salt 2 x Ripe bananas, med sliced 1/4 c Honey 1/4 c Water, warm 1 ea Egg 1/4 c Oil 1/2 t Vanilla 1 t Poppy seeds (optional) Add ingredients into the pan in the order listed, select white bread, and push start. Dak bread/maker - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Beer Cheese Bread Keywords: Bread/maker, Breads Servings: 1 1 pk Yeast 3 c Bread flour 1 T Sugar 1 1/2 t Salt 1 T Butter 10 oz Beer, room temperature 4 oz Processed American Cheese 4 oz Jack Cheese(or choice)1/4"sq Warm beer and American cheese over low heat on top of stove or in microwave. Cheese doesn't need to melt completely. Stir. Add all ingredients listed, select white bread and push start. Dak bread/maker - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Bloody Mary Bread Keywords: Bread/maker, Breads Servings: 1 1 pk Yeast 3 c Bread flour 1 t Salt 1 T Sugar 1 T Soft butter 6 oz Spicy V-8, room temperature 1 T Vodka 1 T Water 1 ea Egg Put all the ingredients into the pan, select white bread, and push start. Dak bread/maker - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Blueberry Bread Keywords: Bread/maker, Breads Servings: 1 1 pk Yeast 3 c Bread flour 1/2 t Salt 2 T Sugar 1 T Butter 16 1/2 oz Blueberries, can,drained 1 x Reserve liquid 1/4 c Reserved juice 1/4 c Water, approx. Add all ingredients into pan. Put well drained berries into a 2-cup measuring cup, add 1/4 cup juice and enough water to equal 1 1/3 cups. Add to dry ingredients. Select white bread and push start. Dak bread/maker - jean hores -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Savory Cheddar Bread Keywords: Breads, Cheese Servings: 1 2 c Flour, all purpose 4 t Baking powder 1 T Sugar 1/2 t Onion salt 1/2 t Crushed oregano 1/4 t Dry mustard 1 c Shredded mild or sharp chedd 1 ea Egg, well beaten 1 c Milk 1 T Butter or margarine, melted Stir together flour, baking powder, sugar, onion salt, oregano, dry mustard and cheddar cheese in a bowl. Combine egg, milk and butter; add all at once to dry ingredients, stirring just until moistened. Spread batter in a greased 4-1/2x8-1/2x2-1/2 inch loaf pan. Bake in a preheated 350F oven for 45 minutes. Cool 10 minutes on wire rack. Remove from pan. Source: Sargento. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peach Bread Keywords: Breads Servings: 1 3 c Peaches, sliced 6 T Sugar 2 c Flour 1 t Baking powder 1 t Soda 1/4 t Salt 1 t Cinnamon 1 1/2 c Sugar 1/2 c Shortening 2 ea Eggs 1 c Pecans, chopped 1 t Vanilla Blend peaches and 6 T. sugar in blender and process until pureed. (Mixture should yield 2-1/4 c.) Combine flour, baking powder, soda, salt, and cinnamon; set aside. Combine 1-1/2 c. sugar and shortening; cream well. Add eggs and mix well. Add peaches and dry ingredients, mixing until moistened. Stir in nuts and vanilla. Spoon batter into 2 well-greased 9x5x3 inch loaf pans. Bake 325F for 40-45 mins. or until done. Cool 10 minutes in pan, turn out ontorack and let cool completely. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Muffuletta Bread Keywords: Creole, Breads Servings: 1 1 c Warm water (110f, 45c) 1 T Sugar 1 pk 1/4 oz active dry yeast 3 c Bread flour 1 1/2 T Vegetable shortening 1 x Sesame seeds In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with a plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on a greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Prheat oven to 425F (220C). Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375F (190C); bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf. From Terry Thompson's Cajun-Creole Cooking. Published by HPBooks Inc. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Blueberry Corn Bread Keywords: Breads, Training, Light Servings: 9 1 c Flour, sifted 3/4 c Cornmeal 3 T Sugar 1 t Baking powder 3/4 t Salt 1 c Blueberries, fresh or frozen 1 ea Egg 2/3 c Milk, lowfat 1/3 c Salad oil Grease or spray 8x8-in. baking pan. Preheat oven to 425F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evently moistened. Pour batter into baking pan. Bake 25 minutes or until golden. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Walnut Apple Bread Keywords: Breads, Training Servings: 1 1 1/2 c All-purpose flour, sifted 2 t Baking powder 1/2 t Baking soda 1/2 t Salt 1 t Cinnamon 1/4 t Nutmeg 1/8 t Allspice 1 1/2 c Wheat cereal flakes, crushed 1 c Walnuts, coarsely chopped 1/4 c Apple, chopped 1 ea Egg, slightly beaten 1/4 c Brown sugar, firmly packed 2 t Vegetable oil 1 1/2 c Buttermilk, lowfat Grease or spray 9x5x3 in. loaf pan. Preheat oven to 350F. Mix and sift flour, baking powder, baking soda, salt and spices into bowl. Stir in cereal, walnuts and apple. Combine egg, brown sugar, buttermilk and oil; add to dry mixture. Stir just enough to moisten dry ingredients. Do not beat. Spoon into pan. Bake at 350F one hour or until toothpick inserted into center comes out clean. Makes 1 loaf. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cranberry Nut Bread Keywords: Breads, Fruits Servings: 1 1 ea Red wine 2 c Flour; sifted 1/2 T Baking powder 1 t Salt 3/4 c Orange juice 1 ea Egg; beaten 2 c Cranberries; chopped 1 c Sugar 1/2 t Baking soda 1/4 c Shortening 1 T Orange zest 1/2 c Nuts; chopped 1 ea Nuts; chopped Fat grams per serving: Approx. Cook Time: 1:20 Sift together the dry ingredients. Cut in the shortening. Combine the juice, orange zest, and egg; pour over the sifted dry ingredients and mix with a few quick strokes. Fold in cranberries and nuts. Spoon into a loaf pan and bake at 350 F for one hour or more. Remove from pan and cool. --- Linda Graham -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Swedish Flatbread Keywords: Breads Servings: 1 2 c White flour 3/4 c Rye flour 1/4 c Sugar 1/2 t Baking soda 1/2 t Salt 1/2 c Butter or margarine 1 c Buttermilk 2 T Fennel seed Fat grams per serving: Approx. Cook Time: 00:05 In a bowl, blend flour, sugar, salt and soda. Cut in margarine until mixture resembles fine crumbs. Stir in buttermilk and add fennel seeds, sing a fork, just until mixture holds together. Shape into small balls and roll on floured board to make very thin rounds four to five inches in diameter. Bake on ungreased sheets at 375F five minutes or until light brown. Source:Mother's Cookbook -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Banana Nut Chocolate Chip Bread Keywords: Bananas, Breads, Chocolate Servings: 1 1/3 c Butter or margarine, softene 3/4 c Sugar 1 ea Egg 1 c Mashed banana 2 c All purpose flour 2 1/2 t Baking powder 1/4 t Baking soda 1/2 t Salt 1 c Chopped pecans (or walnuts) 1/2 c Chocolate chips (or more if 1/2 c Buttermilk Fat grams per serving: Approx. Cook Time: 01:05 Preheat oven to 350F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9x5x3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Source: "Muffins, Nut Breads and More" -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peanut Butter Banana Bread Keywords: Peanut, Butt, Breads, Breakfast Servings: 1 1/2 c Crunchy peanut butter 1/4 c Oil 1/2 c Honey 1 ea Egg 1 c Mashed banana 2 c Whole wheat flour 1 c Wheat germ 1 T Baking powder 1/2 t Salt 1/2 c Chopped peanuts (optional) 3/4 c Milk Fat grams per serving: Approx. Cook Time: 01:00 Preheat oven to 350F. Mix peanut butter, oil, honey, egg and mashed banana together well. Combine flour, wheat germ, baking powder, salt and peanuts. Add dry ingredients to peanut butter mixture alternately with milk. Spread batter in a greased and floured loaf pan (9x5x3 inches). Bake for 1 hour, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. Source: "Muffins, Nut Breads and More," by Barbara Kanerva Kyte and Katherine Hayes Greenberg -End Recipe Export-