Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
Gluten Free White Bread for Bread Machines
Freeze part of the loaf and use when needed.
3 eggs
1 tablespoon cider vinegar
1/4 cup olive oil
1/4 cup honey
1 1/2 cups buttermilk, at room temperature
1 teaspoon salt
1 tablespoon xanthan gum
1/3 cup cornstarch
1/2 cup potato starch
1/2 cup soy flour
2 cups white rice flour
1 tablespoon active dry yeast
Place ingredients in the pan of the bread machine
in the order recommended by the manufacturer.
Select the sweet dough cycle.
Five minutes into the cycle, check the
consistency of the dough.
Add additional rice flour or liquid if necessary.
When bread is finished, let cool for 10 to 15
minutes before removing from pan
source unknown
GOD Bless,
Marla
Please see my notes within the recipe.
Mary
Northwest Mo
* Exported from MasterCook *
Garlic Herb White Bread
Recipe By :Sunbeam Bread Machine Booklet
Serving Size : 13 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 cup water
2 teaspoons margarine or butter (soft)
1 clove garlic — crushed
2 cups bread flour
1 tbsp sugar
1 tsp salt
1/4 tsp dried rosemary leaves
1/8 tsp dried thyme leaves
1/8 tsp dried basil leaves
1 3/4 tsp regular active dry yeast or bread machine yeast
Place ingredients in your bread machine in the order recommended by your
machine’s manufacturer. Use Basic Cycle.
Makes 1 pound loaf.
[Mary’s Notes: I made this 1/17/07...small but good. Wonderful taste! These
are the changes that I made: I used unsalted butter, unbleached flour, no
salt at all and used bread machine yeast...MasterCook Nutritional
Information is correct and reflects the changes that I made!]
Posted years ago to rec.food. baking.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 71 Calories; 1g Fat (7.5% calories
from fat); 2g Protein; 15g Carbohydrate; trace Dietary Fiber; 2mg
Cholesterol; 1mg Sodium. Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat; 0
Other Carbohydrates.
Nutr. Assoc. : 0 1553 0 5738 0 2130706543 1286 1492 87 0
http://groups.yahoo.com/group/ABM-recipes/message/10218
Tips for Gluten-Free Baking
Tips for Successful Gluten-Free Baking
White Rice Flour
This very bland (and not very nutritious) flour, milled from polished
white rice, doesn’t distort the taste of any flavourings used. It has long been
basic in gluten-free baking. It is often combined with other gluten-free flours
to avoid a grainy texture.
Brown Rice Flour
This flour is high in nutrient value but because there are oils in the
bran, it has a much shorter shelf life and tends to become stronger tasting as
it ages. Purchase fresh flour and store it in the freezer for longer life and to
prevent rancidity.
Potato Starch Flour
A very fine white flour with a bland taste, excellent for baking when
combined with other flours. This keeps well and can be bought in larger
quantities.
Potato Flour
Do not confuse this with potato starch flour. This is heavy flour but is a
necessary ingredient in the Featherlight Rice Flour Mix (see below for recipes
for baking mixes you can make at home). Buy it in small quantities because you
will need very little of it in the mix. Store this in the refrigerator.
Tapioca Flour
A very light, white, velvety flour obtained from the cassava root, this
imparts a bit of “chew” to baked goods and is excellent used in small quantities
with other flours for most baking. This keeps well, so it can be bought in
larger quantities.
Soy Flour
A yellow flour having high protein and fat content, this has a nutty
flavour and is most successful when used in combination with other flours in
baked products. Often used in cookie and cake recipes more so than bread.
Store in the refrigerator and always check before using to be sure it still
tastes fresh.
Xanthan Gum
It works as an excellent substitute for the gluten in yeast breads made
from flour other than wheat. The only drawback about using xanthan gum is that
it is difficult to find.
Arrowroot Flour
This white flour is ground from the root of a West Indian plant and can be
exchanged with cornstarch in recipes and mixes if you are allergic to corn.
Garbanzo Bean Flour
Ground from garbanzo beans (often called chickpea or cici beans), this
flour may be used in combination with Romano bean flour or used as called for in
many bread recipes. This, like all bean products, is high in protein and food
value.
Garfava Flour
This is a combination flour of garbanzo and fava beans produced by
Authentic Foods. This smooth and easily stored flour is a staple in many of the
bean recipes. The few people sensitive to the fava bean may combine garbanzo and
the Romano bean flours in mixes or recipes calling for Garfava flour.
Romano Bean Flour
This dark, strong-tasting bean flour is milled from the Romano (or
cranberry) bean. This flour is high in fiber and combines well with garbanzo
bean flour to make a lighter-tasting bean flour.
Buckwheat Flour
In spite of the unfortunate name, this flour is not related to wheat but
to rhubarb. Because of its strong taste, it is more easily accepted when used in
small amounts to give flavour to bland breads such as rice-based ones.
Cornstarch
This refined starch from corn can be used in combination with other flours
to make baking mixes. If allergic to corn, replace this with arrowroot in mixes
and recipes.
Cornmeal
This meal, ground from corn, is used mostly in muffins and spoon bread.
Corn Flour
A flour milled from corn (maize), this can be blended with cornmeal when
making corn breads and corn muffins.
Sweet Rice Flour
I use very little of this in my breads, but if your dough is too thin, it
can be thickened with sweet rice flour. It is handy to have on hand for other
thickenings, such as sauces. It can be stored at room temperatures for long
periods.
Sorghum Flour
This new flour is ground from specially bred sorghum grain and is
available from Jowar. By combining the sorghum and beans, both flours prove more
tasty and workable. This is stored in the pantry shelf.
Amaranth, Quinoa, Millet, and Teff
These four flours, more exotic and less well known, have been accepted in
Canada for years as gluten free. Amaranth flour is grounded from the seed of a
plant related to pigweed. Quinoa seeds come from the plant in a family related
to spinach and beets. These grow with a bitter coating, so always buy
de-bittered flour. Millet and Teff are grains in the same grass family as corn,
rice, and sorghum.
Spelt, Kamut, Club, Durum, Bulgur, Einkorn, and Semolina
These are all different species of wheat and should be eliminated in any
form from the gluten-free diet.
Triticale. - Not for a gluten-free diet.
Time-saving tips for the gluten-free cook
a.. Mix flour combinations ahead of time and store in canisters of
coffee cans.
b.. Crush gluten-free cereals in a plastic bag.
c.. Save all stale GF bread or baking mistakes. Use them for stuffing,
casseroles or dry them in the oven and turn into crumbs with a food processor or
blender.
When making gravy, double the amount and save the extra to freeze and use
in casseroles.
http://groups.yahoo.com/group/ABM-recipes/message/10251
Abm Cheese ‘n Onion Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 1/4 c Milk
2 tb Butter
1 tb Sugar
1 t Salt
1/2 t Garlic powder
1/8 t Paprika
3 1/2 c Flour, bread
1 pk Yeast — 2 to 3 tsp.
1 c Cheese, Cheddar — shredded
1/3 c Onion, red — minced
Measure ingredients into baking pan according to order recommended
by your
machine.
Select “raisin bread” setting.
NOTE: 1-1/8 cups water and 1 tbsp. powdered milk may be used
instead of
1-1/4 cup fresh milk. From: Michelle Howe Date: 30 Jul 95
- - - - - - - - - - - - - - - - -
- -
Per Serving (excluding unknown items): 2625 Calories; 195g Fat (65.0%
calories from fat); 15g Protein; 220g Carbohydrate; 2g Dietary Fiber;
538mg Cholesterol; 4161mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2
Lean Meat; 1 Non-Fat Milk; 38 1/2 Fat; 13 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
This sweet potato cake is made in the bread machine with a cake cycle.
INGREDIENTS:
* 1/2 cup shortening
* 1 1/4 cups sugar
* 2 eggs, lightly beaten
* 1 teaspoon vanilla
* 1/4 cup buttermilk or soured milk
* 1 cup mashed sweet potatoes
* 2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 3/4 teaspoon salt
* 1/2 to 1 cup pecans and/or raisins, optional
PREPARATION:
Select cake setting. Put shortening and sugar into the bread pan and let mix
until well blended. Add eggs, vanilla, milk and sweet potatoes; let mix for
another minute. Sift together flour, soda, baking powder and salt; add to the
pan. Add pecans and/or raisins at the beep, if desired. When finished, remove
carefully to a rack. Glaze, frost, or serve with whipped cream.
Jalapeno Corn Bread
Prep: 10 min; Bake: About 3 1/2 hr
Makes 1 1/2 Pound Loaf, 12 slices
3/4 cup plus 2 tablespoons water
2/3 cup frozen whole kernel corn, thawed
2 tablespoons stick margarine or butter,
softened
1 tablespoon chopped jalapeno chili
3 1/4 cups bread flour
1/3 cup cornmeal
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 teaspoons bread machine yeast
1. Measure carefully, placing all ingedients in bread
machine pan in the order recommended by the
manufacturer
2. Select Basic/White cycle. Use Medium or Light
crust color. Do not use delay cycles. Remove baked
bread from pan and cool on wire rack
*Spreads with at least 65% vegetable oil can be substituted
1 Slice: Calories 170 (Calories from Fat 20); Fat 2g
(Saturated 1g); Cholesterol 0mg; Sodium 290mg;
Carbohydrate 36mg (Dietary Fiber 2g); Protein 4g
Note: This recipe is not recommended for bread machines with glass-domed lids
Yogurt Pumpkin Bread for ABM
2 teaspoons active dry yeast
3 cups bread flour
3 tablespoons wheat germ
3 tablespoons powdered milk
3 tablespoons sugar
1/2 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1-1/2 teaspoons salt
1 cup pumpkin
2 tablespoons pumpkin
1/3 cup plain yogurt
1/3 cup water
1/3 cup pecans — chopped
1/3 cup raisins
Add all ingredients except the pecans and raisins in the order
suggested by your manual and process on the raisin bread cycle. At the
beeper add the pecans and raisins.
http://groups.yahoo.com/group/ABM-recipes/message/10276
Rye Bread with Beer and Orange/abm
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Categories: Breadmaker
Yield: 1 Servings
1 pk Yeast
1 c Medium rye flour
2 1/2 c All-purpose flour
2 tb Wheat germ
1 t Salt
1 c Beer — warmed
2 tb Molasses
2 ts Grated orange rind
2 tb Butter — softened
1/4 c Warm water
-——mix for whipped butter-
1 Stick sweet butter
1 tb Honey
2 tb Amaretto or any sweet
Liqueur of your choice
1/4 t Almond extract
Add all “Bread ingredients” into automatic
bread maker pan — select white
bread and push start.
NOTE: The beer gives this hearty rye a
magnificent taste. Serve this bread
with sweetened whipped butter.
Mixed Fruit Bread (Bread Machine)
1-1/3 cups water
2 tablespoons butter or margarine, softened
3-1/2 cups bread flour
3 tablespoons sugar
2 tablespoons dry milk
2 teaspoons salt
2 packages active dry yeast or 2-1/2 tsp bread machine yeast
1-1/4 cups mixed dried fruit
1/2 cup chopped nuts
Note #1: Add the fruit and nuts 15 minutes after you press the START button.
Note #2: Moisture in dried fruit varies, so 10 to 15 minutes after adding the
fruit, check mixture.
If too dry, add 1 or 2 tablespoons water. If too wet, add additional flour.
Do not use timer with this recipe.
(Makes 1-1/2 lb. loaf)
Anita’s Italian Herb Bread Abm
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 tb Yeast
2 c Flour, bread
1 t Salt
2 ts Sugar
1/4 ts Basil leaves
1/4 ts Oregano leaves
3 tb Buttermilk, powdered
1 1/2 oz Cheese, Parmesan, grated
1 tb Oil
7/8 c Water
Bring bread ingredients to room temperature and pour into bakery, in
order. Set “baking control” at 10 o’clock. Select “white bread” and
push Start.
For best results, use the finest and freshest ingredients available.
That is especially true for this particular recipe.
Lois’ sister Anita, who loves Italian food, will tell you that this
fabulous bread is well worth the trip to your nearest Italian market
or deli to purchase a chunk of imported Parmesan.
You’ll be disappointed with anything less, once you’ve tried it.
Tested in DAK R2D2. Sylvia’s comments:
Source: _Bread Machine Magic_ by Linda Rehberg & Lois Conway
MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook
echo moderator at net/node 004/005
This is a very good bread. The tomato adds a different texture to this
bread. I used the dough cycle and then baked in a 375° oven for about 30 to
35 minutes. This was posted on another list by John Ross.
Tomato Mozzarella Bread
1 1/2 lb. loaf
1 1/2 cups water
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 tablespoons sundried tomatoes, chopped into bits
3 tablespoons dried onion flakes
1 1/2 teaspoons basil minced
3 cups bread flour
1 1/2 tablespoons powdered milk
3 teaspoons yeast
Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.
http://groups.yahoo.com/group/ABM-recipes/message/10309
Breadmaker Mexican Corn Bread *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Categories: Breadmaker
Yield: 1 Loaf
———————————————PATTI -
VDRJ67A———————————————
1 1/8 c Creamed corn
1 1/2 tb Fruit juice concentrate
1 1/2 tb Honey
1/3 c Cheddar cheese — grated
1/3 c Salsa
1/3 t Salt
1 1/2 tb Vital gluten — to 3 tbls
3/4 c Cornmeal
3 c Whole wheat flour
1 1/2 ts Yeast
Add ingredients according to manufacturer’s
directions. Medium color
setting. Makes 1-1/2 lb loaf.
NOTE: Fruit juice concentrate (orange — apple
etc..), thawed, is used in
place of the fat here. Use butter if you
desire — in its place.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3547 Calories; 23g Fat (5.4%
calories from fat); 77g Protein; 821g Carbohydrate; 59g Dietary Fiber;
40mg Cholesterol; 2185mg Sodium. Exchanges: 26 Grain(Starch); 1 1/2
Lean Meat; 1 Vegetable; 3 Fat; 28 Other Carbohydrates.
NOTES : from the files of ckpenner77@...
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Old-Fashioned Maple Bread
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
Categories: Breadmaker
Yield: 1 Loaf
-————————————————SMALL
LOAF-————————————————
3/4 c Milk
1/2 t Maple flavoring
2 c Bread flour
4 ts Brown sugar
1/2 t Salt
1 1/2 ts Yeast
-————————————————LARGE
LOAF-————————————————
1 c Milk, plus 2 tb
3/4 ts Maple flavoring
3 c Bread flour
2 tb Brown sugar
3/4 ts Salt
2 ts Yeast
Place all ingredients in machine and push start.
Adapted from More Bread Machine Bounty.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1165 Calories; 11g Fat (8.6%
calories from fat); 41g Protein; 221g Carbohydrate; 3g Dietary Fiber;
25mg Cholesterol; 1169mg Sodium. Exchanges: 13 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.
NOTES : from the files of ckpenner77@...
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Baked Samosas Abm
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1/2 c Evaporated Milk — plus
2 tb Evaporated Milk — (if needed)
3 tb Unsalted Butter
2 ts Sugar
3/4 ts Salt
2 1/2 ts Yeast
3 c Flour
-——FILLING-——
1 md Idaho Potatoes — cut into
-1/2” chunks
1 c Frozen Peas
2 tb Oil
2 Clove Garlic — finely chopped
2 ts Fresh Ginger — finely chopped
1 t Dried Coriander
1/2 ts Cumin
1/4 ts Pepper
1/4 ts Salt
-——TOPPING-——
1 Egg — beaten with
1 tb Water
Place all dough ingredients in machine and program for knead and first
rise. Press start. The dough will be quite firm but it should be moist
enough to hold together. Make the filling while the dough is rising.
Place the potato cubes in a small saucepan and cover with water.
Bring to a boil over medium high heat, lower the heat to medium and
continue cooking for 10 minutes, or until they have slightly softened
but are not cooked through. Add the peas to the boiling water for the
last minute of cooking. Drain the water from the potato cubes and
peas.
Heat the oil in a large frying pan set over medium high heat and add
the onions, garlic and ginger. Saute until the onions are
translucent. Add the potato cubes, peas, coriander, cumin, pepper and
salt and stir until well mixed. Remove from the heat and cool
slightly. Turn the finished dough out on a lightly floured surface
and divide it into 8 equal balls. Let the balls rest 10 minutes.
Preheat the oven to 350øF with the rack in the center position.
Lightly spray a large baking sheet with vegetable cooking spray. On a
lightly floured surface, roll each ball of dough to a 7” circle,
rolling from the middle toward the edge. Distribute the filling
evenly among the circles, about 3 heaping tb for each one. Lightly
moisten the edge of each circle with water and fold over to form a
semicircle. Press the edges together firmly. Fold the pressed edge
inward toward the filling and press with you fingertips to seal. Lift
the samosas onto the prepared baking sheet and generously brush the
tops with the egg glaze. Bake the samosas for 15 minutes, or until
they are a rich golden brown. Serve hot from the oven.
Source: Pizza Etc. From Your Bread Machine Typed by Meg Antczak, Fido
Cooking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1109 Calories; 96g Fat (77.1%
calories from fat); 13g Protein; 51g Carbohydrate; 3g Dietary Fiber;
143mg Cholesterol; 388mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 19 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Apple Pie Bread
1 lb. Loaf 1-1/2 lb. Loaf
Milk 5/8 cup 1-1/8 cup
Vegetable Oil 2 tbs. 3 tbs.
Sugar 1-1/2 tbs. 2-1/2 tbs.
Cinnamon 1/2 tsp. 3/4 tsp.
Salt 1 tsp. 1-1/2 tsp.
Bread Flour 2 cups 3 cups
Yeast 1 tsp. 1-1/2 tsp.
Apple (peeled & diced) 1/2 med. 1 large
Note: Add the apples at the beginning of the 2nd kneading cycle. Apples add
moisture to the dough, so a little flour may have to be added to adjust the
consistency.
Select: Sweet or Basic Medium cycle.
This bread tastes best when served warm. If any is left over and gets cold, try
toasting it.
BREAD MACHINE APPLE OATMEAL BREAD
INGREDIENTS:
1/2 cup Old-fashioned rolled oats
5/8 cup water
1/2 cup Unsweetened applesauce
2 3/4 cups Bread flour
1 1/2 teaspoons Salt
2 tablespoons Brown sugar
1 1/2 tablespoons dry milk powder
1 1/2 tablespoons Butter or margarine
1/2 cup Raisins
2 teaspoons Ground cinnamon
2 teaspoons active dry yeast
DIRECTIONS:
Place all ingredients in bread pan. Select Light Crust
setting, and pess Start. After the baking cycle ends,
remove bread from pan, place on cake rack, and allow to
cool 1 hour before slicing.
Yield: 1 1/2 pound loaf
My Recipe Message Board:
http://members3.boardhost.com/marlaoh/
Recipe Archives:
http://recipecircus.com/recipes/marlaoh/
ABM V-8 Bread
1 pound loaf
I really was undecided about this bread but the more I ate the more I like
it. It is really wonderful toasted. I used the dough cycle and baked this
in a 350° oven for 30 minutes. I also used fresh grated Parmesan Cheese. I
got the recipe from another group and it was posted by Richard Lee Holbert.
Ingredients:
5 ounces V-8 vegetable juice
2 tablespoons water, warmed
1/2 teaspoon garlic salt
1 tablespoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon dried onions
1 1/2 teaspoons Italian seasoning
1 1/2 tablespoons parmesan cheese
2 cups bread flour
1 1/2 teaspoons active dry yeast
3 tablespoons Vital Gluten
Place all ingredients in your machines fully assembled pan in the order
specified by the manufacturer. Select the Basic or White cycle and press
start. After the first 10 minutes of kneading check the dough and make any
necessary adjustments.
Spicy Cheese Bread ABM
1 pound loaf
This is a nice loaf of bread that makes great toast. I used the dough cycle
and baked this in the oven at 350° for 30 to 35 minutes. I received the
recipe from another group and it was posted by John Ross.
Ingredients:
2 1/4 cups bread flour
2 tablespoons sugar
1 tablespoon powdered milk
1 teaspoon salt
1 tablespoon butter
1 teaspoon dry mustard
1/4 teaspoon black pepper
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
7/8 cup water
1 teaspoon yeast
Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.
Strawberry Cream Cheese Bread
* Exported from MasterCook *
Strawberry Cream Cheese Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 LB. LOAF
1/3 cup Mllk
1/3 cup Mashed strawberries
1/3 cup Cream cheese
1 tablespoon Butter
2 tablespoons Honey
1 teaspoon Salt
1/2 cup Oatmeal
1 1/2 cups Bread flour
1 1/2 teaspoons Yeast
1 1/2 LB. LOAF
1/2 cup Milk
1/2 cup Mashed strawberries
1/2 cup Cream cheese
2 tablespoons Butter
3 tablespoons Honey
1 1/3 teaspoons Salt
1 cup Oatmeal
2 cups Bread flour
2 1/2 teaspoons Yeast
The strawberries in this bread are subtle, but combine wonderfully
with the cream cheese for a soft, light loaf.
Bake according to manufacturer’s instructions.
Chocolate-Cinnamon Bread
Recipe By : Breadworld.com
Serving Size : 8 Preparation Time :
Categories : ABM
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
***1-POUND LOAF***
1/2 cup milk
1 large egg
1 tablespoon butter or margarine
1 teaspoon SPICE ISLANDS Pure Vanilla Extract
3/4 teaspoon salt
2 cups bread flour
1/3 cup semisweet chocolate pieces — ( miniature)
1/2 teaspoon SPICE ISLANDS Ground Cinnamon
1 1/2 teaspoons FLEISCHMANN’S Bread Machine Yeast
Chocolate Glaze
Add all ingredients except chocolate glaze to the bread machine pan in
the order suggested by manufacturer, adding semisweet chocolate pieces
with flour. (If dough is too dry or stiff or too soft or slack, adjust
dough consistency - see Tip below. Drizzle the cooled bread with
Chocolate Glaze.
Chocolate Glaze: Sift together 1/2 cup powdered sugar and 1 tablespoon
unsweetened cocoa powder. Stir in 1/4 teaspoon SPICE ISLANDS Pure
Vanilla Extract and enough milk (2 to 3 teaspoons) to make glaze of
drizzling consistency.
Recommended cycle: Basic/white bread cycle; light or medium/normal color
setting.
Checking Dough Consistency: Check dough after 5 minutes of mixing; it
should form a soft, smooth ball around the blade. Ifdough 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 or sticky, add additional
bread flour, 1 teaspoon at a time.
posted to Kitmailbox 6/98 by JoAnn Pellegrino
from http://www.breadworld.com/recipes/recipes.html
- - - - - - - - - - - - - - - - - -
NOTES : This chocolaty treat is so flavorful you can serve it for
dessert. If you really like cinnamon, add a little (1/8 teaspoon) to
the Chocolate Glaze.
Later,
Jazzbel
>>>>>
“I have heard of a Cook that used six Pounds of Butter to fry twelve
Eggs, when every Body knows, that understands Cooking, that Half a Pound
is full enough, or more than need be used; But then it would not be
French.”
- Hannah Glasse, The Art of Cookery Made Plain and Easy, 1747
http://groups.yahoo.com/group/ABM-recipes/message/4443
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.