^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
WELCOME TO 'A TO Z RECIPES'
If you choose, you may rate this Ezine at the Cumuli Ezine Finder.
Have trouble voting? Contact:
Voting for A to Z Recipes is voluntary. As always, let your conscience
be your guide. Thanks.
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
If you would like to make a donation to A to Z Recipes to keep it a
FREE and regular service, there are two convenient ways:
Donations gratefully accepted through:
If you choose, you may mail your donation to:
Maggie Blackwell
P O Box 485
Brazoria, Texas, USA 77422
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
I cannot sub (subscribe) or un-sub people. This is something you must
do for yourself. Zinester will help with any problems. If your email
address changes, sub at your NEW email and un-sub at the OLD one.
To subscribe or un-subscribe from A to Z Recipes, use the appropriate
link below:
This publication is FREE. You may use the information here for whatever
(legal) personal purpose you choose. I would appreciate a written request
if you intend to use any of its contents for personal gain. Chances are I will
not refuse. You may direct inquiries and comments to either of the methods
listed below. A postal contact is listed for those who do not choose to use
emailed permission requests. It is also for any other communication to the
publisher that you do not wish to send over the internet.
Maggie Blackwell, Publisher
A to Z Recipes
Email contact:
Please include your name and location in all emails.
Postal contact:
P.O. Box 485
Brazoria, Texas, USA 77422
Check out other newsletters and ezines here:
See disclaimer at end of issue.
^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^-.,.-^
This is Page Two of our "Our Daily Bread" theme issue this week.
Carrot Zucchini Bread
Yield: 2 loaves (16 slices each)
From Pat in Auburn, Washington
This one is suitable for diabetics. It is moist and should satisfy any sweet tooth.
Ingredients
1 cup unsweetened applesauce
3/4 cup shredded carrots
3/4 cup shredded peeled zucchini
1/2 cup sugar
1/2 cup egg substitute
1-1/2 tsp. pumpkin pie spice
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
3 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup orange juice
Directions
In a large bowl, combine first eight ingredients.
In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
Pour into 2 greased and floured 8x4x2 loaf pans.
Bake at 350F for 45 minutes or until bread tests done.
Cool for 10 minutes, remove from pans to a wire rack to cool completely.
Nutritional information per slice: 68 calories, 110 mg sodium, trace cholesterol, 15 g carbohydrate, 2 g protein, trace fat.
Diabetic Exchange: 1 starch
Fig and Ricotta Cheese Flatbread
~Sent in by: Kat, Spain
PREP AND COOK TIME: About 1 1/2 hours, plus 35 to 45 minutes to rise
NOTES: You can make the dough through step 2 up to 1 day ahead; punch it
down, cover bowl with plastic wrap, and chill. Let stand at room
temperature about 1 hour before proceeding with shaping (step 4).
MAKES: 4 flatbreads; about 12 appetizer or 6 main-course servings
1 package (2 1/4 teaspoons) active dry yeast
About 1 teaspoon salt
2 tablespoons olive oil
About 3 1/2 cups all-purpose flour
3 red onions (about 1 3/4 lb. total), peeled, halved, and thinly sliced
2 tablespoons balsamic vinegar About 1/4 teaspoon pepper About 1/4 cup
yellow cornmeal About 2 cups (1 carton, 15 oz.) ricotta cheese 1 pound
firm-ripe figs, rinsed, stem ends trimmed, and halved lengthwise
1/2 cup chopped walnuts
1/2 cup crumbled blue cheese (about 3 oz.), optional
3 ounces arugula leaves (about 2 cups), rinsed and crisped
1. In a large bowl, sprinkle yeast over 1 1/2 cups warm (110°) water.
Let stand until softened, about 5 minutes. Stir in 1/2 teaspoon salt and
1 tablespoon olive oil. Gradually mix in 3 1/2 cups flour until a soft
dough forms.
2. If using a mixer, beat with a dough hook on high speed until dough no
longer feels sticky and pulls cleanly from sides of bowl, 5 to 7
minutes. If dough is still sticky, beat in more flour, 1 tablespoon at a
time.
If kneading by hand, scrape dough onto a lightly floured board. Knead
until smooth, springy, and no longer sticky, 15 to 20 minutes; add flour
as needed to prevent sticking. Place dough in an oiled bowl and turn to
coat.
Cover and let rise in a warm place until doubled, 35 to 45 minutes.
3. Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir
onions in remaining 1 tablespoon olive oil until very limp, 25 to 30
minutes. If onions start to burn or stick, reduce heat and stir in 1
tablespoon water. Add balsamic vinegar, 1/4 teaspoon pepper, and 1/2
teaspoon salt and stir until liquid is evaporated, 1 to 2 minutes
longer.
4. Scrape dough onto a lightly floured board; press gently to expel air.
Divide into four equal pieces. Place pieces on floured board and cover
with plastic wrap; let rest 10 minutes. Roll or stretch one piece at a
time into a 13- by 7-inch oval about 1/16 inch thick. Place each oval on
a cornmeal-dusted 12- by 15-inch rimless baking sheet; stretch dough, if
needed, to reshape.
5. Arrange about 1/2 cup red onions evenly over each oval. Drop ricotta
in 1/2-tablespoon portions over onions (about 12 on each oval); arrange
figs, cut side up, around cheese. Sprinkle about 2 tablespoons walnuts
and 2 tablespoons blue cheese (if desired) evenly over each oval.
6. Bake in a 450° regular or convection oven until crust is well browned
on top and bottom, 15 to 20 minutes (10 to 15 minutes in a convection
oven). If baking two sheets in one oven, switch their positions halfway
through baking. Slide each flatbread onto a cutting board or plate.
Mound arugula leaves equally on top; cut each oval in half lengthwise,
then crosswise into eight slices. Add salt and pepper to taste.
FLAVORED FRENCH BREADS
From: Company’s Coming, Muffins & More
Jean Paré
~Sent in by Larry Holmes, Ontario, Canada
Slice French Bread in thick slices. If you are going to wrap in foil, cut slices all the way through. If you are going to heat loaf in oven unwrapped, cut slices almost to the bottom but not through it. Have butter or margarine at room temperature before beginning. Mix the ingredients of your favorite spread together and spread on both sides of cut slices. Reshape loaf. Bake in 350° F oven for 20 minutes.
Celery Bread:
½ cup margarine or butter
½ teaspoon celery salt
Cheese Bread:
1/3 cup shredded cheddar cheese
½ cup butter or margarine
1 tablespoon mayonnaise
Curried Bread:
½ cup margarine or butter
½ teaspoon curry powder
Garlic Bread:
½ cup butter or margarine
½ teaspoon garlic powder
Herb Bread:
½ cup butter or margarine
1/8 teaspoon thyme
1/8 teaspoon marjoram
1/8 teaspoon rosemary
1/8 teaspoon garlic powder
Onion Bread:
½ cup butter or margarine
½ teaspoon onion salt
Parmesan Bread:
½ cup butter or margarine
¼ cup grated Parmesan cheese
BREW PUB PRETZELS
~Sent in by: Elaine, Missouri
Prep: 30 minutes
Bake: 20 minutes
3/4 cup milk
4 teaspoons cooking oil
1 cup all-purpose flour
1 cup bread flour
2 teaspoons sugar
1/2 teaspoon salt
1 teaspoon active dry yeast
2 teaspoons salt
1 beaten egg white
1 tablespoon water
Coarse salt or poppy seed
1 8-ounce package process cheese spread
1/4 cup strong ale or beer
1/4 teaspoon celery seed or caraway seed
Dash pepper
1. Add milk, oil, all-purpose flour, bread flour, sugar, the 1/2 teaspoon salt, and yeast to a bread machine according to manufacturer's directions for a 1-pound loaf. Select dough cycle. When cycle is complete, remove dough and punch down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes.
2. Roll dough into a 10x6-inch rectangle; cut into twelve 1/2-inch-wide strips. Gently pull each strip into a rope about 16 inches long. Shape each rope into a pretzel by crossing the rope's ends over each other, forming a circle with 4-inch tails. Twist once at the crossover point. Fold the tails over the circle. Moisten the ends and press to seal.
3. Place pretzels 1/2-inch apart on greased baking sheets. Bake in a 475 degree F oven for 4 minutes. Remove from oven. Reduce oven temperature to 350 degree F.
4. Dissolve the 2 teaspoons salt in 2 quarts boiling water. Reduce heat. Gently slide pretzels, a few at a time, into simmering water. Simmer for 2 minutes, turning once. Remove with a slotted spoon; drain on a wire rack. Place 1/2-inch apart on a well-greased baking sheet.
5. Combine egg white and water. Brush pretzels with egg white mixture; sprinkle lightly with coarse salt or poppy seed. Bake in the 350 degree F oven for 20 to 25 minutes or until golden brown. Cool slightly on wire racks.
6. Meanwhile, combine process cheese spread, ale or beer, celery seed or caraway seed, and dash pepper in a saucepan. heat and stir over medium-low heat until cheese is melted. Serve with pretzels. Makes 12 servings.
Nutritional facts per serving:
calories: 172, total fat: 6g, saturated fat: 4g, cholesterol: 13mg, sodium: 781mg, carbohydrate: 19g, fiber: 1g, protein: 7g
Collections, Etc is a great way to shop. Co-workers go gaga over this company.
Besides a lot of really neat stuff, everything they offer is $14.99 or LESS!
Crunchy Wheat and Honey Bread
~Sent in by: Judy, Canada
(Join Judy's weekly recipes newsletter!
To subscribe, send an email to:
52489-subscribe@zinester.com)
1 1/4 cup lukewarm water (110 degrees F.)
3 tablespoons honey
2 tablespoons butter, softened
1 1/2 teaspoons salt
1/2 cup slivered toasted almonds
2 cups whole wheat flour
1 1/2 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
Place all ingredients in the pan of the bread machine in the order suggested
by the manufacturer. Select dough setting and press start. When dough cycle has
finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an
oval, cover and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Fold dough
into an envelope by folding the top 1/3 of the way to the bottom. Then fold the bottom a 1/3 of
the way over the top. Then press dough with the palm of your hand to make an indentation down
the center of the dough and fold the top completely to the bottom, sealing the seam with
the palm of your hand.
Place on a jelly roll pan dusted with cornmeal; cover and place in a warm
spot to rise for approximately 20 minutes. Preheat oven to 400 degrees F.
After dough has risen, slash the bread with a very sharp knife making three
1/2-inch deep diagonal slashes. Brush the top of the bread with cold water and bake for 20
to 25 minutes or until nicely browned. (A good check is to use an instant thermometer to test
your bread. The temperature should be between 200 and 210 degrees.)
Makes 1 1/2-pound loaf.
Sour Cherry Scones with Ginger-Marmalade Cream
(BAKING911.COM)
By: foodandwine.com
Makes 8
~Sent in by: Ann, FL
If you wish, you can eliminate the Ginger-Marmalade Cream, but it adds
so much to the recipe.
Scones
1/2 cup dried sour cherries
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 cup heavy cream, cold
1 tablespoon unsalted butter, melted
Cream
1 cup heavy cream
2 tablespoons confectioners' sugar
1/4 cup ginger marmalade (or any flavor), at room temperature
1. MAKE THE SCONES: Preheat the oven to 425°. Soak the dried cherries
in hot water until plump, about 10 minutes. In a large bowl, whisk the
flour with the sugar, baking powder, cardamom and salt. Drain the dried
cherries and pat dry. Add them to the dry ingredients along with the
cream and stir until the dough is evenly moistened. Gather the dough
into a ball and gently knead it 4 or 5 times.
2. On a lightly floured surface, roll or pat the dough into a
3/4-inch-thick round. Using a 2 1/2-inch biscuit cutter, cut out
8 rounds. Transfer the rounds to a baking sheet and brush the tops
with the melted butter. Bake for about 20 minutes, or until lightly
browned and cooked through.
3. MAKE THE CREAM: In a medium bowl, whip the cream with the
confectioners' sugar until soft peaks form. Transfer the whipped
cream to a serving bowl and spoon the ginger marmalade on top.
4. Split the hot scones and serve at once with the ginger marmalade
cream.
BASIC BISCUIT MIX
~Sent in by: Ingrid, Coos Bay, OR
Yields 7 to 8 dozen biscuits. You can use this mix in place of
commercial biscuit mix; it's easy to prepare, less expensive, and
delicious. The mix will keep 3 months in the refrigerator.
8-1/2 cups flour
1/4 cup baking powder
1 tbsp salt
1 cup dry non-fat milk powder
1 pound vegetable shortening
Combine flour, baking powder, salt, and milk powder; mix well. Using a
pastry blender or two forks, cut in shortening until mixture resembles
breadcrumbs.
Place mixture in an airtight container. Refrigerate up to 3 months.
To make biscuits: Preheat oven to 400 degrees F. Lightly grease a
cookie sheet.
Combine desired amount of mix with just enough cold water to form a
soft dough. Turn dough onto a lightly floured board; knead 10 to 12
times. Roll out 1/2 inch thick. Cut into 2-1/2-inch rounds. Bake 25 to
30 minutes, until golden brown.
Per biscuit: 98 calories, 6 g fat, 0 mg cholesterol, 10 g
carbohydrates, trace fiber, 2 g protein, 133 mg sodium.
CoffeeAM.com is the largest online Gourmet Coffee & Tea Site.
Free Shipping on orders over $40!
Use Coupon Code FREEDEAL at checkout.*
For a Limited Time Only -Get a Free Sample (one-half pound!) of
Gourmet Coffee with any order!
Pineapple Nut Bread
~Sent in by: Loretta K., St. Stephen, NB, Canada
2 1/2 c. flour
3/4 c. sugar
1 1/2 tsp. salt
3 tsp. baking powder
1/2 tsp. soda
1 c. All Bran
3/4 c. chopped nuts
1 1/2 c. crushed pineapple (undrained)
1 beaten egg
3 T. melted butter
Beat egg, add pineapple and melted butter;
sift flour, measure and sift sugar, salt, soda
and baking powder. Add All Bran and nuts to
flour mixture and add to first mixture. Bake in
loaf pan 350 degrees for 1 hour.
Tip: To peel lemons or oranges easily or to get
the peel off in one piece, heat them slightly for
3 or 4 minutes. This also results in more juice,
makes them easier to squeeze.
Caraway Horns
Recipes from Pleasantville, KY
~Sent in by: Jessica (Corfu) Greece
3 teaspoons shortening
3 teaspoons sugar
1/2 cake yeast
2 tablespoons lukewarm water
1 egg
3/4 teaspoon salt
1/2 cup milk
3 cups flour
caraway seeds
melted butter
coarse salt
Cream shortening and sugar. Add beaten egg. Dissolve
yeast in water and add to mixture. Add flour to make a
stiff dough. Knead smooth. Cover and let rise until
double in bulk. Divide into two portions. Roll out into
circle; cut in 8 wedge-shaped pieces. Roll up each
piece, stating at the wide end; shape into half
circles. Brush with melted butter; sprinkle with
caraway seeds and coarse salt. Place on a baking sheet
and cover with a clean cloth towel. Let stand 1 hour or
until double in bulk. Remove towel and bake at 425 for
10 minutes.
Pita Bread
~Sent in by: Shirley, WA State
2 pkg dry instant yeast
5-5 1/2 cups sifted flour
2 cups milk
3 tbl. sugar
3 tbl. shortening
1 tsp salt.
In large mixer bowl, combine yeast and 2 c. flour. Heat together milk,
sugar shortening and salt just till warm. Stir in shortening. Add to dry
mixture in a bowl. Beat to dry mixture in bowl. Beat at low speed of
electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minute
at high speed. Stir into enough of remaining flour to make a moderately
stiff dough. Turn out on floured surface and knead out on floured surface
and knead till smooth and elastic. Place in greased bowl, turning once.
Cover and let double in bulk, 40 to 45 minutes. Punch down. Cover and
let rest 10 minutes. Form dough into balls about 1 1/2 inches in diameter.
Place on ungreased baking sheet . Roll each to 4 inch circle. Bake 400F
oven for 7 to 9 minutes or until puffed and lightly brown. Cool on cloth
covered surface. Makes 32 .
Don’t buy new furniture! Do what I did…re-cover!
Sure Fit Slipcovers - Spring Collection
GOODNESS BREAD
~Sent in by Larry Holmes, Ontario, Canada
2 ½ cups boiling water
1 cup uncooked quick rolled oats
¾ cup nonfat dry milk
½ cup soy flour
¼ cup wheat germ
¼ cup brown sugar (packed)
¼ cup honey
1 tablespoon plus 2 teaspoon sea salt
3 tablespoons salad oil
2 tablespoons brewers’ yeast
2 packages active dry yeast
½ cup warm water (105 – 115°)
5 ½ to 6 cups whole wheat flour
(stone-ground)
salad oil
wheat germ
Combine boiling water, oats, dry milk, soy flour, ¼ cup wheat germ, the sugar, honey salt, 3 tablespoons oil and the brewers’ yeast in a large mixer bowl. Cool to lukewarm.
Dissolve active dry yeast in warm water. Add yeast and 2 ½ cups of the whole wheat flour to the oats mixture. Beat 2 minutes on medium speed, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, 10 to 12 minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place until double, about 1 ½ hours. Punch dough down; divide in half. Flatten each half with hands or rolling pin into a rectangle, 18x9 inches. Fold crosswise into thirds, overlapping the 2 sides. Roll dough tightly toward you, beginning at one of the open ends. Press with thumbs to seal after each turn. Pinch edge firmly top seal. With side of hand, press each end to seal, fold under ends.
Place loaves seam sides down in 2 greased loaf pans, 9x5x3 inches. Brush tops lightly with oil; sprinkle with wheat germ. Let rise until double, about 1 hour.
Heat oven to 375° F. Bake until loaves sound hollow when tapped, 40 to 45 minutes. Remove from pans; cool on wire rack. Cut into thin slices to serve.
Basic Rye Bread
~Sent in by: Ingrid, Coos Bay, OR
A hint of cocoa powder accents the flavor contributed by the rye flour. If you
like, substitute dill or fennel seed for the carway seed.
1 pound loaf Ingredients 1 1/2 pound loaf
---------------------------------------------------------------
3/4 cup water 1 cup plus 2 tablespoons
1 tablespoon light molasses 2 tablespoons
1 tablespoon butter or margarine 1 tablespoons
3/4 teaspoon salt 1 teaspoon
1 2/3 cups bread flour 2 1/2 cups
2/3 cup medium rye flour 1 cup
1 tablespoon packed brown sugar 2 tablespoons
2 teaspoons dutch cocoa powder 1 tablespoon
1/2 teaspoon whole caraway seeds 3/4 teaspoon
1 1/2 teaspoons bread machine yeast 2 teaspoons
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.
Add ingredients to the bread machine pan in the order suggested by the
manufacturer.
Recommended cycle: Whole wheat/whole grain or basic/white bread cycle; light or
medium/normal crust color setting. (If basic/white bread setting is used, add 1
tablespoon gluten to either size recipe. See adding gluten tip below. The
time-bake feature can be used. Remove bread from pan, cool on wire-rack.
Adding Gluten: Some bread machines have a whole wheat or whole grain cycle,
which comes in handy when making whole grain breads. If your machine lacks this
cycle, try adding gluten to whole wheat, whole grain, and rye bread recipes to
improve loaf height, texture, and structure. Gluten is available in the health
food store or if lucky in your local supermarket. Use 1 tablespoon gluten for
both the 1-pound and 1.5 pound recipes.
Phantom Rhubarb Muffins
~Sent in by: Bev, FL
1/2 c. sour cream
1/4 c. oil
1 egg
1 1/3 c. flour
1 c. diced rhubarb
2/3 c. brown sugar
1/2 tsp. bkng soda
1/4 tsp. salt
Combine together sour cream, oil and egg. In a separate bowl mix together dry ingred and combine with first mixture. Mix until just moistened. Fill 12 large muffin cups 2/3 full.
Topping:
1/4 c. brown sugar
1/4 c. chopped nuts
1/2 tsp. cinnamon
2 tsps. melted butter
Combine ingredients and spoon on each muffin. Bake at 350° for 25-30 mins.
The Home Marketplace – Name-brand products at warehouse prices.
Black Eyed Pea Cornbread
Joyce in Illinois
1 lb. pork sausage
1 onion, chopped
1 c. corn meal
1/2 c. flour
1 t. salt
1/2 t. baking powder
2 eggs
1 c. buttermilk
1/3 c. veg. oil
3/4 c. creamed corn
8 oz. grated Cheddar cheese
15oz. can or 2 cups fresh black eyed peas
chopped green peppers to taste
Cook sausage and onion until brown. Drain and set aside.
Combine cornmeal and other dry ingred. Beat eggs, buttermilk and
oil together. Combine this with dry ingred. Batter will not be
smooth. Add sausage, onion, peppers, corn, cheese and peas.
Pour into a 9 x 13 inch casserole dish. Bake in preheated 350
degree oven for 50 to 55 min., until done.
Serves 4
Mouth Melting Rolls
~Sent in by: Bev, FL
3 1/2 cups all purpose flour
1 tsp. salt
2 Tbsps. sugar
2 Tbsps. shortening
1 cup warm water
1 pkg. dry yeast
Sift dry ingredients into a large bowl, add shortening and mix. Mix yeast into
water then add to the dry ingredients. Turn dough out onto floured board and work,
kneading for 5 to 7 mins. Put back into bowl and set in a warm place. Allow to double in bulk
(1 1/2 to 2 hours) Turn out onto floured board and work good again. Make out into
biscuits by hand and place in a greased pan and put back into warm place to double in bulk
again. (1 to 1 1/2 hours) Brush tops with a little melted butter and bake at 375 for
10 to 15 mins.
SUNFLOWER SEED BREAD
~Sent in by: Rita, London, England
To soften yeast, in a large bowl combine
2 cups warm water
2 packets active dry yeast
1 teaspoon sugar
Let yeast proof. Stir in this order
1/3 cup sugar
1/3 cup sunflower oil
2 teaspoons salt
3 cups unbleached all-purpose flour
1/2 to 1 cup sunflower seeds. I use dry-roasted
Beat well. To make a stiff dough, gradually add 3 to 3 1/2
cups more flour.
Knead on floured surface until smooth. Place in greased bowl,
turning dough once to grease top. Cover and let rise 45 to 60
minutes. Knead dough down in bowl and divide in half. Shape
into oblong loaves and place on a greased baking sheet or in
two 9x5 baking pans. Cover and let rise 30 t0 40 minutes.
Bake at 375 degrees for 35 to 40 minutes. Cool on wire racks.
Makes 2 loaves.
Makes excellent toast
Gluten and Yeast-Free Bread
~Sent in by: Jane,Australia
Besan flour is also known as chickpea flour. Potato flour can also be used instead. Xanthian gum is used to replace the gluten found in wheat flour and is available at health food stores. This bread will keep for up to 2 days in an air tight container. Use to toast after this.
Makes: 1 oval loaf (about 10 slices)
Preparation: 15 mins
Cooking: 45 mins
Rice flour, for dusting
510g (3 cups) white rice flour
110g (1 cup) besan flour
60g (1/2 cup) tapioca flour
1 Tsp xanthian gum
2 tsp cream of tartar
1 tsp bicarbonate of soda
1 tsp salt
55g (1/2 cup) instant full cream milk powder
2 Tsp canola oil
375mL (1 and 1/2 cups) water
Besan flour, extra
1 tsp sesame seeds
Preheat oven to 180 C. Lightly dust a baking tray with rice flour.
Sift the white rice flour, besan flour, tapioca flour, xanthium gum, cream of tartar, bicarbonate of soda and salt into a large mixing bowl. Stir in the milk powder. Make a well in the centre and add the oil and 330mL (1 and 1/3 cups) of the water. Use a wooden spoon to gently mix until combined.
Bring the dough together with your fingertips and turn onto a surface lightly dusted with extra besan flour. Knead lightly until the mixture comes together in a ball. Using the palm of your hand, press the dough into an oval shaped loaf about 20cm long, 8cm wide and 5 cm thick. Place on the prepared baking tray. Using a knife dipped in besan flour, diagonally cut 3 shallow slits about 9 cm long. Brush with the remaining 1 Tsp water and sprinkle with sesame seeds.
Bake in preheated oven for 45 min or until the bread sounds hollow when tapped on the base. Remove from the oven and cool on the tray.
MexGrocer brings authentic Mexican food to your home!
Title: Country Rye Bread
Categories: Breads, Abm, Machine, Light
Yield: 1 pound loaf
~Sent in by: Ingrid, Coos Bay, OR
SERVES: 8------------------------
2 c Bread flour
1 1/4 c Rye flour
1 c -water
1 tb Caraway seeds
3 ts Honey
2 tb Vegetable oil
1 ts Salt
1 pk Dry yeast
Follow manufacturer's instructions for placing all ingredients into
bread pan; select bake cycle, and start bread machine.
Calories 214 (18% from fat); Protein 5.1g; Fat 4.2g (st 0.7g, mono
1.2g); Carb 39.2g; Fiber 2.4g; Chol 0mg; Iron 1.8mg; Sodium 294mg;
Calc 14mg
Cooking Light Jan/Feb 1996
GOLD NUGGET BREAD
~Sent in by Larry Holmes, Ontario, Canada
1 package active dry yeast
¼ cup warm water (105 to 115°)
2/3 cup lukewarm milk
2 tablespoons honey
2 tablespoons shortening
1 ½ teaspoon salt
½ cup finely shredded carrot
½ cup raisins
2 cups stone-ground whole
wheat flour
¾ to 1 cup all-purpose flour
Dissolve yeast in warm water in large mixing bowl. stir in milk, honey, shortening, slat, carrot, raisins and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 ½ to 2 hours.
Punch dough down; squeeze firmly to release air bubbles. Shape into round loaf place on greased baking sheet. Let rise until double, 45 to 60 minutes.
Heat oven to 350° F. Bake 30 minutes. Remove from baking sheet; cool on wire rack. Store in refrigerator after the first day; freeze for long-term storage.
POTATO BREAD
Yield: 3 loaves
~Sent in by: Elaine, Missouri
1 tbls. instant yeast
1/2 cup lukewarm water
1 cup milk
1/2 cup butter
1 cup mashed potatoes
1/2 cup sugar
2 eggs, beaten
5 to 6 cups of flour
Dissolve yeast in the 1/2 cup of warm water and set aside. Scald milk, add butter and cool to lukewarm. Add yeast mixture along with rest of ingredients; knead well. Let rise 1 hour. Bake at 350* for 30 to 40 minutes, or until golden brown. Yields 3 loaves.
Sage and Cream Cheese Bread Sticks
~Sent in by: Jane,Australia
These crispy sticks are not only ideal to serve with drinks or soup when entertaining at home, but they make a great gift. Any spreadable creamy cheese can be used and a percentage of a soft blue vein cheese gives a particularly good flavour.
155g (5oz) plain (bakers/ all purpose) flour
pinch salt
1/4 tsp paprika
60g (2oz) butter
cold water, to mix
60g (2oz) soft cream cheese such as bel paese, Mio or Blue Castello
1 tsp finely chopped fresh sage
Preheat oven to 200 C (400 F) and grease a baking tray
This step may be done in a food processor. Pour flour, salt and paprika in a bowl and mix well. Rub in butter so that mixture resembles fine bread crumbs, then add water, a little at a time, to form a stiff dough. Knead lightly. Roll out on a floured surface to a rectangle 5mm (1/4 in) thick. Spread cream cheese evenly over half the dough and sprinkle sage over this. Fold over the other half to completely cover cheese and sage. Roll out again until 5mm (1/4 in) thick and the cheese just begins to show through. With a floured knife trim edges, then cut dough into sticks 5mm (1/4 in) wide and as long as you'd like.
Transfer to prepared baking tray and bake until lightly browned, about 10 mins.
Makes about 50 sticks, depending on length.
Amazon.com. Check out today’s Kitchen specials! FREE shipping, NO tax, NO excuse!
Basic Raisin Scone Recipe
(BAKING911.COM)
By: The California Culinary Academy
Makes 18 - 24
~Sent in by: Ann, FL
The addition of large eggs makes these scones rich and cakelike.
This dough can be dressed up or down with extras, depending upon
what you are serving them for. For a savory scone, omit the raisins
and add in 1/4 cup of chopped basil, dill or even caraway seeds.
3 1/2 cups all-purpose flour
2 tablespoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup sugar
3/4 cup unsalted butter, cold
1/2 cup buttermilk, cold
2 large eggs
1-1/4 cups raisins, currants or dried cranberries (can be mixed)
1. Preheat oven to 375 degrees F. In a large bowl combine flour,
cream of tartar, baking soda, salt, and sugar.
2. Cut in butter until mixture resembles fine crumbs.
3. Mix together buttermilk and eggs. Add to dry ingredients,
mixing to form a soft dough. Stir in raisins.
4. Knead dough on a floured surface several times.
5. Pat out dough 1 inch thick. Cut into desired shapes and
place on ungreased baking sheets.
6. Bake until golden brown (15 to 20 minutes).
Makes 18 to 24.
Place scones 1-1/2 to 2 inches apart on baking sheets.
Bake in a preheated 375 degrees F oven until golden brown
(20 to 25 minutes).
Notes: You can make scones in any size or shape you wish -- circles,
squares, triangles, hearts, crescents, stars. They're delicious as
"sandwiches" filled with thinly sliced ham.
Per serving: 191 Calories; 8g Fat (35% calories from fat); 3g Protein;
28g Carbohydrate; 37mg Cholesterol; 262mg Sodium; 2 grams fiber
Favorite White Bread
Makes 1 loaf
~Sent in by: Ingrid, Coos Bay, OR
Do NOT make loaves larger than recommended by the manufacturer!
1 pound loaf Ingredients 1 1/2 pound loaf
----------------------------------------------------------------------------
3/4 cup water (70 to 80 °F) 1 cup
1 tablespoon butter or margarine 1 1/2 tablespoons
3/4 teaspoon salt 1 teaspoon
4 teaspoons Nonfat dry milk 2 tablespoons
2 cups bread flour 3 cups
4 teaspoons sugar 2 tablespoons
1 teaspoons bread machine yeast 1 1/2 teaspoons
Use the 1-pound recipe if your bread-machine pan holds 10 cups or less of water.
Add ingredients to the bread machine pan in the order suggested by the
manufacturer. Adjust dough consistency -- (see Adjusting Dough Consistency tip
below). Herb used is 'Spice Islands Italian Herb Seasoning'
Recommended cycle: Basic/white bread cycle; medium/normal crust color setting.
Remove bread from pan, cool on wire-rack.
Tip: Checking Dough Consistency:
Check dough after 5 minutes mixing; if should form a soft, smooth ball around
the blade. If dough is too stiff or dry, add additional liquid, 1 teaspoon at a
time, until dough is of the right consistency. If dough is too soft of sticky,
add additional bread flour, 1 teaspoon at a time.
DARK PUMPERNICKEL BREAD
~Sent in by Larry Holmes, Ontario, Canada
3 packages active dry yeast
1 ½ cups warm water (105 to 115°)
½ cup dark molasses
1 tablespoon plus 1 teaspoon salt
2 tablespoons caraway seed
2 tablespoons shortening
2 ¾ cups rye flour
¼ cup cocoa
2 ½ to 3 cups all-purpose flour
cornmeal
Dissolve yeast in warm water in large mixing bowl. Stir in molasses, salt, caraway seed, shortening, rye flour and cocoa. Beat until smooth.. Stir in enough all-purpose flour to make dough easy to handle.
Turn dough onto lightly floured surface. Cover. Let rest 10 to 15 minutes. Knead until smooth, 5 to 10 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 hour.
Punch down dough; round up and let rise until double, about 45 minutes.
Grease baking sheet; sprinkle with cornmeal. punch down dough; divide in half. Shape each half into a round, slightly flat loaf. Place these loaves in opposite corners of baking sheet. Let rise 1 hour.
Heat oven to 375° F. Bake until loaves sound hollow when tapped, 30 to 35 minutes. Remove from baking sheet and let cool on wire rack.
Variations:
Light Pumpernickel: Substitute light molasses for the dark molasses; omit
cocoa and increase all-purpose flour to 2 ¾ to 3 ¼ cups.
Cucumber Pan Rolls
Yield: 1 dozen
From Pat in Auburn, Washington
Ingredients
1 large cucumber, peeled, seeded and diced
1/2 cup sour cream
1/4 cup water
1 Tbsp. sugar
1 tsp. salt
3-3/4 to 4-1/4 cups all-purpose flour
1 pkg. (1/4 oz.) active dry yeast
2 Tbsp. minced fresh chives
2 tsp. minced fresh dill
Directions
Process cucumber in blender or food processor and puree until smooth.
Place 3/4 cup of puree in a saucepan (discard remaining puree or save for another use).
Add sour cream, water, sugar and salt to pan; heat to 120-130 degrees (mixture will appear separated).
In a mixing bowl, combine 1-1/4 cups flour, yeast, chives and dill; add cucumber mixture.
Beat on low speed just until moistened; beat on high for 3 minutes.
Add enough remaining flour to form a stiff dough. Turn onto a floured surface and knead until smooth and elastic (about 6 to 8 minutes).
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled (about 1 hour). Punch dough down; let rest 10 minutes.
Shape into 12 balls; place in a greased 13x9x2 pan. Cover and let rise until doubled (about 45 minutes).
Bake at 375F for 30-35 minutes or until golden brown. Remove from pan and cool on a wire rack for 10 minutes. Serve warm.
Nutritional info per roll: 143 calories, 200 mg sodium, 4 mg cholesterol, 26 g carbohydrate, 4 g protein, 2 g fat.
Diabetic Exchange: 2 starch
Join eBay now! A great way to save money on items you want
and support A to Z Recipes. By joining eBay (FREE) A2Z receives
compensation. Place a bid within one month and we’re cooking!
Great new & used items at remarkable savings. Click here for eBay:
~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*
If you would like to make a donation to A to Z Recipes to keep it a
FREE and regular service, there are two convenient ways:
Donations gratefully accepted through Pay Pal:
If you choose, you may mail your donation to:
