1 Egg
1 - 1/4 cups Milk
1/4 cup melted Shortening or vegetable oil
2 cups Self Rising Cornmeal
Preheat oven to 450 F. Grease Skillet, Pan or molds and place in oven
to
heat.
Lightly beat in egg in mixing bowl; add milk and oil. Stir in cornmeal;
mix
well. Pour batter into prepared pan or molds. Bake 20 - 25 or until
golden
brown.
Makes 1 8 inch skillet, 18 inch square pan, 12 muffins, or 16
corn sticks
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3/4 cup
coconut milk
2 cups
bread flour
1 teaspoon
salt
1 tablespoon
butter
1 tablespoon
cream of coconut -- canned
1/4 cup
coconut -- flaked
3 tablespoons
pecans
3 tablespoons
walnuts
2 teaspoons
yeast
Water may be substituted for the coconut milk. Bake on regular
cycle.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Pkg.
Yeast
3 cup
Bread flour
2 Ts
Salt
1 Tb
Sugar
1/4 cup
Nonfat dry milk powder
1
Egg
1/4 cup
Soft butter
3/4 cup
Coconut -- shredded
3/4 cup
Macadamia nuts (whole is
fine or use almonds)
1/2 cup
Crushed pineapple -- well
drained
1/2 cup
Pineapple juice from above
1/4 cup
Warm water
Drain the pineapple, reserve liquid. Add all ingredients according
to
manufacturer. Select white bread and push start.
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Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cup
flour
1 tsp.
salt
1 cup
sugar
1 cup
evaporated milk
1/2 cup
unsalted butter -- melted and cooled
1 tbs.
baking powder
2 cup
finely grated fresh coconut
1 large
egg -- well beaten
1 tsp.
vanilla
sugar
Sift flour, baking powder and salt. Stir in coconut. Combine
egg, milk,
vanilla and butter. Make a well in the dry ingredients.
Pour liquid into
the well. Stir lightly but thoroughly and pour into 2 greased 8 or
9 inch
loaf pans, filling pans about 2/3 full. Sprinkle the top of the batter
with
sugar. Bake at 350 F for about 55 minutes or until they test
done.
Notes: I have used packaged coconut instead of the fresh but found
a little
more liquid was needed. Also the flavor was not quite as
good but still
passable.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 Cup
Unsweetened Coconut -- toasted
2 Cups
Flour
1 Tablespoon
Baking Powder
1/2 Teaspoon
Salt
3/4 Cup
Sugar
1
Egg -- beaten
1/4 Cup
Oil
1 Cup
Milk
1 Teaspoon
Vanilla
Preheat oven to 350.
Mix coconut, flour, baking powder, salt and sugar. In separate
bowl, mix
egg, oil, milk, and vanilla. Add wet mixture to dry mixture and
still
until blended. Pour into greased and floured loaf pan and bake
one hour.
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Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
all-purpose flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
2 cups
sugar
1 cup
vegetable oil
4
eggs -- beaten
2 teaspoons
vanilla
1 cup
buttermilk
1 1/2 cups
shredded coconut
1 cup
chopped walnuts
Combine flour, baking powder, soda, and salt. Set aside. In a large
bowl,
combine sugar, oil, eggs, and vanilla. Add dry ingredients alternately
with
buttermilk. Stir just until moistened. Fold in coconuts and walnuts.
Pour
into three PAM sprayed small loaf pans. Bake in preheated 300 degree
oven
on lowest rack for about 30-35 minutes or until toothpick comes out
clean.
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
3 cups
flour
2 teaspoons
baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
salt
2 cups
sugar
1 cup
vegetable oil
4
eggs -- lightly beaten
2 teaspoons
coconut extract
1 cup
buttermilk'
1 cup
shredded coconut
1 cup
chopped walnuts
Combine flour, baking powder, baking soda and salt; set aside. In a
large
bowl combine sugar, oil, eggs and coconut extract. Add dry ingredients
alternately with buttermilk; stir just until moistened. Fold in coconut
and
nuts. Pour into two greased and floured 8 1/2 x 4 1/2 x 2 1/2 inch
loaf
pans. Bake at 325~F. for 1 hour or until breads test done. Cool 10
minutes
in pans before removing to a wire rack to cool completely.
Makes 2 Loaves
Back to the Top
1 pkg. Yeast
2 cup Flour, rye
2 cup Flour, bread
2 Tbs. Dry nonfat milk powder
1 Tbs. Sugar
1 tsp. Salt
1 Tbs. Honey
1 Tbs. Margarine
1 tsp. Allspice, ground, optional
1 Tbs. Caraway seed, optional
1 1/2 cup Water, warm
Add all the ingredients listed above, select white bread and push
start.
SMALL LOAF
1/2 cup Water
2/3 tsp. Salt
1/2 tsp. Sugar
1 1/2 cup Bread flour
1 tsp. Yeast
MEDIUM LOAF
2/3 cup Water
3/4 tsp. Salt
2/3 tsp. Sugar
2 cup Bread flour
1 1/2 tsp. Yeast
LARGE LOAF
1 cup Water
1 1/4 tsp. Salt
1 tsp. Sugar
3 cup Bread flour
2 1/2 tsp. Yeast
Make according to the directions for your Bread Machine.
Back to the Top
2 1/2 tsp. Active yeast
1/4 cup Instant non-fat dry milk
2 1/3 cup Bread flour
1 1/3 cup Rye flour
2 2/3 tsp. Caraway seeds
1 tsp. Salt
2 Tbs. Honey
1 1/3 Tbs. Vegetable oil
1 cup Plus 2 Tbs. warm water (115F)
All ingredients except water must be at room temperature. Add all
ingredients to ABM in the order listed. Select White bread.
1 1/2 1B LOAF
1 cup Water
3 Tbs. Butter or margarine
1 Egg
3 cup Bread flour
3/4 cup Mashed potato mix dry
1 Tbs. Sugar
1 1/2 tsp. Salt
1 1/2 tsp. Dried tarragon leaves
2 1/2 tsp. Yeast
2 LB LOAF
1 1/3 cup Water
1/4 cup Butter or Margarine
2 Eggs
4 cup Bread flour
1 cup Mashed potatoes mix dry
1 Tbs. Sugar
2 tsp. Salt
2 tsp. Dried tarragon leaves
1 1/4 tsp. Yeast
Place all ingredients in order. Select basic/white cycle.
Use
medium or light crust color. Do not use delay cycle. Remove
bread
from pan and cool on wire rack. Yeast amount is correct though
proportionately less than called for in the 1 1/2 lb recipe.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread maker
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/2 tb
Yeast
2 1/4 c
Flour -- bread
1 tb
Sugar
1 tb
Peel -- lemon, grated
1 tb
Milk -- powdered
1/2 tb
Salt
1 t
Cinnamon -- ground
1 tb
Oil
1 1/8 c
Water -- warm
1 c
Cranberries -- frozen or fresh
Orange peel may be substituted for the lemon peel.
Bring ingredients
except cranberries to room temp and add to machine, in
order. Set
darkness control to 10 o'clock. Select "white bread" and
press Start.
Set cranberries out to thaw. Add cranberries at beep, 88
minutes into
cycle.
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Recipe By : Heartland: The Best of the Old and
the New . . .
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
4 cups
all-purpose flour -- divided
2 cups
warm water
1
active dry yeast (package)
2 cups
milk -- divided
2 cups
granulated sugar -- divided
DAY 1: In a glass or ceramic bowl, mix 2 cups flour,
warm water and
yeast thoroughly. Leave uncovered on kitchen counter; don't refrigerate.
(You may have received one cup of starter from a friend. If so, you
do not
have to make the above culture and can directly to the bread recipes,
unless you want to keep the starter going. If you do, then continue
with
the following directions.) DAYS 2, 3 and 4:
Stir well with wooden
spoon. DAY 5: Stir and add 1 cup milk, 1 cup
flour and 1 cup sugar.
Stir well. This is called "feeding the starter."
DAYS 6, 7 and 8: Stir
well with wooden spoon. DAY 9: Stir and add
remaining 1 cup milk, 1 cup
flour and 1 cup sugar. Stir well. DAYS 10 and 11:
Stir well with wooden
spoon. DAY 12: Ladle 1 cup starter into each
of 4 containers (such as
glass jars with lids) and refrigerate. Use one in a recipe, keep one
for
your use another time and give the two others to friends. Don't forget
to
include recipes (including the starter) for your friends.
This recipe is from "Heartland: The Best of the Old and the New from
Midwest Kitchens" by Marcia Adams. It was reprinted in the St. Louis
Post Dispatch (mid- 1990's, exact date unknown). Part of the article
appears
below.
"Some of you have learned to tame the relentless feed- and- bake,
feed- and- bake cycle that dooms many pots of starter. When Ann
Simpson of
Bridgeton makes bread, she freezes one cup of the starter for the next
batch. Be sure to let the starter come to room temperature and stir
well
before using.
"Last fall, a friend gave some starter to Etta Taylor of St. Louis.
'I was
really beginning to feel disenchanted with its reproductive necessities
when I got a copy of "The Baking Sheet" from King Arthur Flour (in
Vermont),' she wrote. 'This gave me the courage just to keep a container
of
this starter in the fridge (alongside my 20- year- old regular sourdough
pot!) and feed it with some sugar about every two weeks. Before I get
ready
to make some more bread, I double the starter and use about 2-1/2 cups
of
it for the bread recipe and return the rest to the fridge. Now I feel
like
I am in control.' "
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
Sourdough Starter:
2 cups
milk
2 cups
all-purpose flour
1 cup
sugar
1 pkg.
dry yeast dissolved in -- 1/4 c. warm water
In a large glass or ceramic bowl, combine 1 cup of the milk, 1 cup of
the
flour, the sugar and the dissolved yeast. Using a non- metal spoon,
beat
until smooth and creamy. Stir in the remaining 1 cup milk and 1 cup
flour.
Cover with a clean kitchen towel and set in a moderately warm spot
(about
70 degrees F.) Let stand for 24 hours, at which point the batter should
smell pleasantly sour. Transfer to a lightly covered glass or plastic
container and place in the refrigerator. Stir with a nonmetal spoon
once a
day for 5 days. To use the starter, measure out what you need and let
it
come to room temperature. Replenish it with equal parts of flour and
milk,
plus half a part of sugar. (For example, if you remove 1 cup of starter,
stir in 1/2 cup flour, 1/2 cup milk, and 1/4 cup sugar.) The starter
may be
stored in the refrigerator indefinitely, but flavor develops best when
batter is used and replenished often. To keep starter longer than 14
days
without using or replenishing, put in freezer (in 1 cup portions) until
needed. AMISH FRIENDSHIP BREAD: Put 1 cup of the starter in a lightly
covered plastic container. (Do not use metal. Do not refrigerate. Keep
covered lightly.) Day 1 Find out what day it is and write it
down. Day 2
Stir with wooden spoon Day 3 Stir with wooden spoon Day 4
Stir with
wooden spoon Day 5 Add 1 cup each sugar, milk, plain flour. Stir
well with
wooden spoon. Day 6 Stir with wooden spoon Day 7 Stir with
wooden spoon
Day 8 Stir with wooden spoon Day 9 Stir with wooden spoon
Day 10 Add 1
cup each sugar, milk, plain flour. Pour 1 cup mix into 3 plastic or
glass
containers. Give 2 containers to friends; keep one for starter. Add
to
remaining 4th cup of starter and mix well: 2/3 cup oil 1 cup sugar
2 cups
flour 1 1/2 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda 1
tsp.
cinnamon 1 tsp. vanilla 3 eggs 1 small box instant vanilla pudding
mix
Optional: Add 1 cup chopped nuts, raisins, blueberries, chopped apples,
etc. (any or a combination of the above) Pour into 2 well greased loaf
pans
or 1 Bundt pan. (My tube pan worked well.) Bake at 350 degrees F. for
40-50
minutes, until toothpick comes out clean. Let cool in pan 10 minutes,
then
remove.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Low Fat
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
2 3/4 cups
skim milk
1/4 cup
low fat buttermilk
4 3/4 cups
all-purpose flour
1/4 cup
whole wheat flour
3 cups
+1 tsp. sugar
1 package
active dry yeast
2/3 cup
canola oil
1 1/4 teaspoons baking powder
1
egg
1 teaspoon
ground cinnamon
1 teaspoon
vanilla extract
1/2 teaspoon
salt
1/2 teaspoon
baking soda
2 cups
hazelnuts -- chopped coarse
2 cups
dried cherries
1. Preheat the oven to 350. 2. In a large non reactive bowl,
mix 3/4 cup
of the skim milk, the buttermilk, 3/4 cup of the flour, the whole wheat
flour, 1 t. sugar, and the yeast. 3. Set aside for ten minutes
or until
the mixture starts to bubble. In a large mixing bowl, place the remaining
ingredients, except for the hazelnuts and cherries and mix well. 4.
Fold
in the nuts and cherries. 5. Lightly wipe four 10 x 5 x 2 inch
loaf pans with
vegetable oil, divide the dough among the pans and bake for one hour
of
until a toothpick in the center comes out clean.
Back to the Top
DO NOT USE METAL SPOON OR BOWL. DO NOT
REFRIGERATE
Day 1 (Mon.): Do nothing
Days 2, 3 & 4 (Tues., Wed, Thurs.): Stir with non-metal spoon
Day 5 (Fri.): Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir.
Days 6, 7, 8 & 9 (Sat, Sun, Mon., Tues.): Stir with non-metal spoon
Day 10 (Wed): Add 1 cup flour, 1 cup sugar, 1 cup milk. Stir.
Pour into 3 containers, 1 cup per container. Give to friends
along with directions.
To remaining mixture, add:
2/3 cup oil
3 eggs
1 tsp. vanilla
2 cup flour (or 1 cup whole wheat flour + 1 cup regular flour)
1 cup sugar
1 tsp. cinnamon
1 1/4 tsp. baking powder
1/2 tsp. baking soda
3/4 cup uncooked oatmeal (my innovation, optional)
Stir well. Add 2 cups total of any/all of the following: Grated
carrot
Chopped apple (this is our favorite)
Nuts
Raisins...
Pour into 2 greased, floured loaf pans (or use disposable without
greasing).
Bake 50-60 min. at 350 degrees. Cool 10 min. in pans before
removing.
I had great luck using muffin tins lined with cupcake papers.
I put a
scant 1/3
cup batter (fills cup about 3/4 full) per muffin. Bake 20 min.
or until
toothpick comes out clean.
Back to the Top
ONE AND ONE HALF POUND LOAF
3/4 cup Old-fashioned rolled oats
1 1/4 cup Water *
3 cup Bread flour
1 1/2 tsp. Salt
3 Tbs. Molasses
1 1/2 Tbs. Sugar
1 1/2 tsp. Red Star brand active dry
-yeast
ONE POUND LOAF
1/2 cup Old-fashioned rolled oats
3/4 cup Water (for Welbilt machine
-add 1
tablespoon more
-water)
2 cup Bread flour
1 tsp. Salt
2 Tbs. Molasses
1 Tbs. Sugar
1 1/2 tsp. Red Star brand active dry
-yeast
for all machines
* For Welbilt / Dak machines add 2 tablespoons more water.
For all
machines except 1 1/2 pound Panasonic/National machines (use 3
teaspoons yeast) and 1 1/2 pound Welbilt/Dak machines (use 2
teaspoons yeast)
What a nicely shaped loaf this is! To enjoy this lush bread at its
best, cut a thick slice and toast it.
Place all ingredients in bread pan, select Light Crust setting, and
press Start.
After the baking cycle ends, remove bread from pan, place on cake
rack, and allow to cool 1 hour before slicing.
1 1/4 cup + 1 Tbs. Water
3 cup Wheat bread flour
1 1/2 tsp. Salt
2 Tbs. Honey
2 Tbs. Honey
1 Tbs. Gluten
2 Tbs. Olive oil
2/3 cup Seeds *
2 tsp. Yeast, fast rise or machine
- or -
3 tsp. Yeast, active dry
Source: Electric Bread
*The seeds inject a crunchy, chewy texture so satisfying, you won't
even need a toaster for crispness. High in fiber and high in
taste,
this bread brings a new dimension to an avocado and sprout sandwich.
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2 tsp. Dry yeast
2 Tbs. Sunflower seeds
2 Tbs. Sesame seeds
2 Tbs. Poppy seeds
1/2 cup Rolled oats
1 tsp. Salt
2 cup Whole wheat flour
3 Tbs. Olive oil
2 Tbs. Honey
1 cup Warm water
This will make a 1 1/2 lb loaf. Use the whole wheat setting on
your
machine. We love this bread, but I'm not a big fan of all whole
wheat, so I usually use 1 1/2 cups of BREAD flour and just 1/2 cup
Whole wheat.
REGULAR LOAF
1 cup Water
2 1/2 cup Wheat bread flour
1 1/4 Tbs. Dry milk
1 tsp. Salt
1 1/2 Tbs. Butter
1 1/4 Tbs. Honey
1 Tbs. Gluten
2 tsp. Molasses
1 1/2 tsp. Fast Rise yeast OR
2 tsp. Active Dry yeast
LARGE LOAF
1 1/2 cup + 2 Tbs. Water
3 3/4 cup Wheat bread flour
2 Tbs. Dry milk
1 1/2 tsp. Salt
2 Tbs. Butter
2 Tbs. Honey
1 1/2 Tbs. Gluten
1 Tbs. Molasses
2 1/8 tsp. Fast Rise yeast OR
3 tsp. Active Dry yeast
The trick to making 100% whole wheat bread in your machine is an extra
knead, which gives the yeast and gluten a second chance to create a
lighter loaf. When your first knead cycle is completed, simply
reset
the machine and start again. Some manufacturers produce home
bakeries with a whole wheat cycle; if your machine doesn't have one,
this start- again method works as an easy alternative. SUCCESS HINTS:
The gluten gives the whole wheat flour the structure necessary for
a
good loaf. If your market doesn't stock wheat gluten, try your local
health food store. Remember the extra knead. It's especially
important in 100% whole wheat bread. Because of the extra knead, us
this recipe only on the regular bake cycle.
CALORIES: 125 PROTEIN 14% CHOLESTEROL: 3.98mg CARBOHYDRATES:
73% SODIUM: 218mg FAT: 13%
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