BREAD RECIPES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- 100% WHOLE WHEAT BREAD (08-15-93) (0:58) 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 C 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 DEGREES 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALL-BRAN SEED LOAF (05/22/93) (0:35) SERVINGS: 10 3/4 C WHOLE WHEAT FLOUR 3/4 C FLOUR, ALL-PURPOSE 1 T BAKING POWDER 1/2 TS SALT 1/3 C SESAME SEEDS 2 TS POPPY SEEDS 3/4 C ORANGE JUICE 1/4 C HONEY 2 EA EGGS 1/4 C VEGETABLE 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 MIN. ADD FLOUR MIXTURE, STIRRING ONLY UNTIL WELL COMBINED. SPREAD EVENLY IN GREASED 8.5 X 4.5 X 2" LOAF PAN. BAKE AT 350F ABOUT 40 MIN. LET COOL 10 MIN AND REMOVE FROM PAN. COOL COMPLETELY BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ALMOND LOAVES USE YELLOW OR WHITE CAKE MIX; STIR 1/2 TEASPOON ALMOND EXTRACT INTO BATTER. BEFORE BAKING, SPRINKLE 1/4 CUP SLICED ALMONDS ON BATTER IN EACH PAN. HEAT OVEN TO 350 DEGREES (325 DEGREES FOR GLASS PANS). GREASE AND FLOUR 2 LOAF PANS, 9 X 5 X 3 INCHES. PREPARE CHOCOLATE, DEVILS FOOD, YELLOW OR HITE CAKE MIX AS DIRECTED ON PACKAGE EXCEPT USE 2 TABLESPOONS LESS WATER. POUR INTO PANS. BAKE 35 TO 35 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL. CUT DESIRED NUMBER OF SLICES FROM CAKE. PUT SLICES TOGETHER IN PAIRS WITH FROSTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- AMISH FRIENDSHIP BREAD (01/06/94) (21:18) STARTER BATTER 3 - EGGS 2/3 - CUP OIL 2 - CUPS FLOUR 1 - CUP SUGAR 1 1/4 - TSP BAKING POWDER 1 1/2 - TSP CINNAMON 1/4 - TSP SALT 1/2 - TSP BAKING SODA 1 - CUP CHOPPED NUTS OR RAISINS, OPTIONAL TO STARTER BATTER, ADD REMAINING INGREDIENTS. POUR INTO WELL GREASED AND SUGARED LOAF PANS. BAKE @ 350 DEGREES 50 TO 55 MINUTES. CHECK AFTER 45 MINUTES. (CAN BE PUT IN 3 SMALL LOAF PANS.) STARTER BATTER: 1/3 - CUP FLOUR 1/3 - CUP SUGAR 1/3 - CUP MILK DAY 1: POUR STARTER INTO PLASTIC CONTAINER. COVER LOOSELY. DO NOT REFRIGERATE. DAY 2, 3, 4: STIR. DAY 5: ADD 1 CUP EACH: FLOUR, SUGAR, MILK. STIR. DAY 6, 7, 8: ADD 1 CUP EACH: FLOUR, SUGAR, MILK. STIR. POUR 1 CUP OUT AND DIVIDE INTO 3 PARTS, 1/3 CUP EACH. GIVE 1/3 CUP STARTER AND FOLLOWING RECIPE TO EACH OF TWO FRIENDS. THIS IS DAY 1 FOR THEM. ALL BATTERS MUST BE MIXED AND STORED IN PLASTIC BOWLS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ANISE TOAST 2 EGGS 2/3 CUP SUGAR 1 TEASPOON ANISE SEED 1 CUP FLOUR HEAT OVEN TO 375 DEGREES. GREASE AND FLOUR LOAF PAN 9 X 5 X 3 INCHES. IN MIXING BOWL, BEAT EGGS AND SUGAR UNTIL LIGHT AND FLUFFY. ADD ANISE SEED; GRADUALLY MIX IN FLOUR. PUSH BATTER INTO PAN. BAKE ABOUT 20 MINUTES OR UNTIL WOODEN PICK IN CENTER COMES OUT CLEAN. (PAN WILL BE 1/4 FULL). REMOVE FROM PAN; CUT LOAF INTO 1/2 INCH SLICES. PLACE SLICES ON BUTTERED BAKING SHEET. BAKE 5 MINUTES OR UNTIL SLICES ARE BROWN ON BOTTOM. TURN; BAKE 5 MINUTES LONGER OR UNTIL SLICES ARE BROWN ON THE OTHER SIDE. COOL. MAKES ABOUT 16 SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- APPETIZER LOAF 1 PACKAGE ACTIVE DRY YEAST 1/4 CUP WARM WATER (105 TO 115 DEGREES) 3/4 CUP LUKEWARM MILK (SCALDED THE COOLED) 1/4 CUP SUGAR 1 TEASPOON SALT 1 EGG 1/4 CUP BUTTER, SOFTENED 3 1/2 TO 3 3/4 CUPS FLOUR 1/2 CUP BUTTER OR MARGARINE, MELTED 2 JARS (2 1/2 OUNCES EACH) SHREDDED PARMESAN CHEESE GUACAMOLE DIP SLICED COOKED HAM DISSOLVE YEAST IN WARM WATER. STIR IN MILK. SUGAR, SALT, EGG, 1/4 CUP BUTTER AND 2 CUPS OF THE FLOUR. BEAT UNTIL SMOOTH. MIX IN ENOUGH REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE. TURN DOUGH ONTO LIGHTLY FLOURED BOARD; KNEAD UNTIL SMOOTH AND ELASTIC, ABOUT 5 MINUTES. PLACE IN GREASED BOWL; TURN GREASED SIDE UP. COVER; LET RISE IN WARM PLACE UNTIL DOUBLE, ABOUT 2 HOURS. LINE TUBE PAN, 10 X 4 INCHES, WITH ALUMINUM FOIL; GREASE. PUNCH DOWN DOUGH. TURN ONTO LIGHTLY FLOURED BOARD; DIVIDE INTO 24 PIECES. DIP EACH PIECE INTO MELTED BUTTER; ROLL IN CHEESE. PLACE 12 PIECES IN PAN; TOP WITH SECOND LAYER OF 12 PIECES. COVER; LET RISE UNTIL DOUBLE. HEAT OVEN TO 375 DEGREES. BAKE 35 MINUTES. REMOVE FROM PAN. SERVE WARM WITH GUACAMOLE DIP AND HAM. MAKES 12 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- APPLE BREAD (01/06/94) (21:31) 2 - CUPS GRATED APPLES 1/4 - CUP OIL OR BUTTER, SOFTENED 1/2 - CUP HONEY OR BROWN SUGAR 2 - TBSPBUTTERMILK OR SOUR MILK 1 TO 2 - EGGS 2 - CUPS WHOLE WHEAT FLOUR 1 - TSP BAKING SODA 1 - TSP BAKING POWDER 1/2 - TSP SALT OPTIONAL: 1 TO 2 - TSP VANILLA 1 - TBSP CINNAMON 1/2 - CUP RAISINS 1/2 - CUP CHOPPED NUTS OPTIONAL TOPPING: 2 - TBSP BUTTER 2 - TBSP EACH: FLOUR AND SUGAR 1 - TSP CINNAMON CREAM OIL AND HONEY TOGETHER. ADD VANILLA, IF DESIRED, AND BUTTERMILK AND EGG. SIFT DRY INGREDIENTS; ADD TO LIQUID MIXTURE. FOLD IN APPLES AND OPTIONAL NUTS AND RAISINS. POUR INTO GREASED 9 X 5 X 3 " LOAF PAN. SPRINKLE MIXED TOPPING INGREDIENTS ON TOP, IF USED. BAKE @ 350 DEGREES 45 MINUTES. COOL BEFORE REMOVING FROM PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLE NUT BREAD (01/06/94) (20:58) 1/3 - CUP BROWN SUGAR 2/3 - CUP SALAD OIL 1 - EGG 1 - CUP SOUR MILK 1 - TSP BAKING SODA 1 - TSP SALT 1 - TSP VANILLA 1 - TSP CINNAMON 2 1/2 - CUPS FLOUR 1 1/2 - CUPS DICED APPLES 1/3 - CUP CHOPPED NUTS STIR INGREDIENTS TOGETHER IN ORDER LISTED. POUR INTO 2 GREASED 8" LOAF PANS; SPRINKLE WITH 1/2 CUP SUGAR MIXED WITH 1 TBSP MELTED BUTTER. BAKE @ 350 DEGREES FOR 60 MINUTES OR UNTIL DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APPLESAUCE RAISIN BREAD (05-14-92) (23:20) 1 CUP APPLESAUCE 1 EGG 1/2 CUP BROWN SUGAR 1/2 CUP SOFT MARGARINE 1/2 CUP BRAN 1 1/2 CUPS WHOLE WHEAT FLOUR 2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 1/2 TEASPOON BAKING SODA 1 1/2 TEASPOONS CINNAMON 1 TEASPOON NUTMEG 1 TEASPOON GROUND CLOVES 1 TEASPOON ALLSPICE 1 CUP RAISINS PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED 9 X 5 INCH LOAF PAN. COMBINE ALL INGREDIENTS AND MIX UNTIL SMOOTH. TURN INTO PREPARED PAN. BAKE AT 350 DEGREES FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- APPLESAUCE TEA BREAD (08-07-93) (21:50) SERVINGS: 20 2 1/2 C WHITE FLOUR 2 T BAKING POWDER 1/2 T SALT 1/2 C SUGAR 1 T CINNAMON 8 OZ APPLESAUCE 1 EA EGG 1 C SKIM MILK MIX THE DRY INGREDIENTS TOGETHER AND ADD THE APPLESAUCE, THEN THE EGG AND MILK. POUR INTO NONSTICK LOAF PAN AND BAKE AT 350F FOR 50 MIN. REMOVE AND COOL. CAL: 77 (SLICE); FAT: 1/10G. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT BREAD (11-15-93) (22:03) 1/2 C PACKED DRIED APRICOTS 1/3 C WATER 2 C WHOLE WHEAT PASTRY FLOUR 1 T BAKING POWDER 1/4 TSP BAKING SODA 1/2 C MAPLE SYRUP (OR 1 C BROWN SUGAR) 2 T BUTTER 1 EGG 1/3 C ORANGE LIQUEUR 3/4 C CHOPPED PECANS SOAK APRICOTS FOR 20 MINUTES IN WATER. MIX TOGETHER FLOUR, BAKING POWDER, AND BAKING SODA. IN ANOTHER BOWL, BEAT MAPLE SYRUP, BUTTER AND EGG. DRAIN WATER FROM APRICOTS INTO ORANGE LIQUEUR. STIR FLOUR INTO BUTTER MIXTURE A LITTLE AT A TIME, ALTERNATING WITH LIQUEUR MIXTURE. STIR IN APRICOTS AND NUTS. POUR BATTER INTO LIGHTLY OILED 9" X 5" LOAF PAN. BAKE AT 350 DEGREES 45-60 MINUTES. BREAD WILL BE GOLDEN BROWN AND TOOTH PICK WILL COME OUT CLEAN WHEN FINISHED. COOL BEFORE CUTTING. MAKES 1 LOAF -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= APRICOT NUT BREAD 2 1/2 CUPS FLOUR 1 CUP SUGAR 3 1/2 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1 TABLESPOON + 1 TEASPOON GRATED ORANGE PEEL 3 TABLESPOONS SALAD OIL 1/2 CUP MILK 3/4 CUP ORANGE JUICE 1 EGG 1 CUP FINELY CHOPPED NUTS 1 CUP FINELY CUT UP DRIED APRICOTS HEAT OVEN TO 350 DEGREES. GREASE FLOUR LOAF PAN, 9 X 5 X 3 INCHES, OR TWO LOAF PANS, 8 1/2 X 4 1/2 X 2 1/2 INCHES. MEASURE ALL INGREDIENTS INTO LARGE MIXER BOWL; BEAT ON MEDIUM SPEED 1/2 MINUTE. POUR INTO PAN(S). BAKE 55 TO 65 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. REMOVE FROM PAN(S); COOL THOROUGHLY BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- AUNT HONEY'S BANANA BREAD (05-15-92) (0:58) 1/2 CUP SOFT MARGARINE 1 CUP BROWN SUGAR 2 EGGS, BEATEN 1 1/2 CUPS WHOLE WHEAT FLOUR 1 TEASPOON BAKING SODA 1/2 CUP BRAN 1/2 TEASPOON SALT 2 TO 3 RIPE BANANAS, MASHED 1/2 CUP CHOPPED NUTS PREHEAT OVEN TO 350 DEGREES. CREAM SHORTENING AND SUGAR; ADD EGGS AND BEAT WELL. ADD FLOUR, BAKING SODA, BRAN, AND SALT. ADD MASHED BANANAS AND NUTS. MIX WELL. BAKE IN THREE 3 X 5 INCH LOAF PANS OR ONE 9 X 5 INCH LOAF PAN. LINE THE PANS WITH A GENEROUS PIECE OF ALUMINUM FOIL, THEN FILL WITH BATTER AND BAKE AS USUAL. THIS IS NOT ONLY EASY, THERE IS ALSO NO MESS. BAKE AT 350 DEGREES FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- AUNT JANE APPLE BREAD (01/06/94) (20:59) 1 1/2 - CUPS SUGAR 1 - CUP OIL 2 - EGGS 3 - CUPS FLOUR 1 - TSP BAKING SODA 1 - TSP SALT 1 - TSP CINNAMON DASH OF NUTMEG 2 - TSP VANILLA 3 - CUPS CHOPPED APPLES (MACINTOSH WORK BEST) SAUTEED IN BUTTER 1 - CUP CHOPPED NUTS BEAT TOGETHER SUGAR, OIL AND EGGS. SIFT TOGETHER FLOUR, SODA, SALT, CINNAMON AND NUTMEG. COMBINE SUGAR AND FLOUR MIXTURES AND ADD REMAINING INGREDIENTS. BAKE @ 325 DEGREES FOR 1 HOUR. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BAKED BROWN BREAD (01/06/94) (21:29) 1 1/2 - CUPS SIFTED FLOUR 2 1/2 - TSP BAKING SODA 1 1/2 - TSP SALT 2 - CUPS FINE DRY BREAD CRUMBS (UNSEASONED) 1/3 - CUP SHORTENING 2 - EGGS 2 - CUPS BUTTERMILK OR SOUR MILK 1 - CUP DARK MOLASSES 1 - CUP SEEDLESS RAISINS PREHEAT OVEN TO 400 DEGREES. SIFT TOGETHER FLOUR, SODA AND SALT. MIX IN BREAD CRUMBS. CUT SHORTENING INTO MIXTURE UNTIL IT LOOKS LIKE CEREAL. COMBINE WELL BEATEN EGGS, MILK AND MOLASSES. STIR INTO FLOUR CRUMB MIXTURE UNTIL BLENDED. ADD RAISINS. POUR INTO 2 WELL GREASED LOAF PANS. BAKE FOR 25 TO 30 MINUTES, UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA BLUEBERRY BREAD (11-13-93) (21:35) 1 3/4 CUPS SIFTED FLOUR 2/3 CUP SUGAR 2 TSP BAKING POWDER 2 EGGS 1/4 TSP BAKING SODA 1 CUP BANANAS, MASHED 1/2 TSP SALT 1 CUP FRESH OR FROZEN BLUEBERRIES 1/3 CUP BUTTER SIFT TOGETHER FLOUR, BAKING POWDER, SODA, AND SALT. SET ASIDE. CREAM BUTTER AND GRADUALLY BEAT IN SUGAR UNTIL LIGHT AND FLUFFY. BEAT IN EGGS ONE AT A TIME. ADD FLOUR MIXTURE AND BANANA ALTERNATELY IN THREE PARTS. GENTLY STIR IN BLUEBERRIES. TURN INTO OILED 9 X 5-INCH LOAF PAN. BAKE AT 350 DEGREES FOR 50 MINUTES. TURN OUT OF PAN TO COOL. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA BREAD (01/09/94) (0:56) 1 1/2 CUPS MASHED RIPE BANANAS 2/3 CUP MILK 1 CUP OAT BRAN 1 TEASPOON VANILLA 1 1/4 CUPS SUGAR 1/2 CUP (1 STICK) MARGARINE OR BUTTER, SOFTENED 2 EGGS 2 1/2 CUPS ALL-PURPOSE FLOUR 3 TEASPOONS BAKING POWDER 1 TEASPOON SALT 1 TEASPOON GROUND CINNAMON HEAT OVEN TO 350 DEGREES. PLACE OVEN RACK IN LOWEST POSITION. GREASE BOTTOMS ONLY OF TWO 8 1/2 X 4 1/2 X 2 1/2 INCH LOAF PAN. IN SMALL BOWL MIX BANANAS, MILK, CEREAL, AND VANILLA WITH SPOON; LET STAND 5 MINUTES OR UNTIL CEREAL IS SOFTENED. IN LARGE BOWL MIX SUGAR AND MARGARINE. STIR IN EGGS UNTIL WELL BLENDED. BEAT IN BANANA MIXTURE THOROUGHLY. STIR IN TOGETHER REMAINING INGREDIENTS JUST UNTIL MOISTENED. POUR INTO PANS. BAKE 50 TO 60 MINUTES OR UNTIL TOOTHPICK INSERTED INTO CENTER COMES OUT CLEAN. COOL 10 MINUTES. LOOSEN SIDES OF LOAVES; REMOVE FROM PANS. COOL COMPLETELY BEFORE SLICING. SERVE. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA BREAD 1 (02/25/94) (1:40) YIELD: 8 SERVINGS 1 EGG 2/3 C SOUR CREAM 1/2 C HONEY 1 T VANILLA EXTRACT 1 1/2 C RIPE OR OVERRIPE BANANAS, -MASHED 1 C CHOPPED NUTS 2 1/4 C FLOUR 1 1/2 T BAKING POWDER 1 T BAKING SODA 1 T SALT 1/2 T CINNAMON IN A LARGE BOWL, BEAT THE EGG UNTIL LIGHTLY COLORED. ADD SOUR CREAM; HONEY AND VANILLA. BEAT AGAIN. MASH BANANAS WITH POTATO MASHER OR A FORK; ADD TO THE EGG MIXTURE. ADD NUTS. SIFT TOGETHER REMAINING DRY INGREDIENTS. COMBINE WITH BANANA MIXTURE AND BLEND LIGHTLY. POUR BATTER INTO A GREASED 8 1/2X4 1/2" LOAF PAN. BAKE AT 350'F. ABOUT 1 HOUR, UNTIL BREAD IS BROWNED. COOL BEFORE SLICING. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA COCONUT BREAD (08-07-93) (21:56) SERVINGS: 8 1 C CURRANTS 1/2 C DARK RUM 3 C FLOUR 1 T SALT 1 T BAKING SODA 1 T BAKING POWDER 2 T CINNAMON 1/2 T GRATED NUTMEG 2/3 C SWEETENED COCONUT 1/2 C VEGETABLE SHORTENING 1 C PACKED BROWN SUGAR 2 EA EGGS BEATEN LIGHTLY 1/3 C BUTTERMILK 1 C MASHED RIPE BANANA HEAT RUM AND PLACE IN BOWL WITH CURRANTS 1 HOUR. IN SEPARATE BOWL, SIFT TOGETHER FLOUR, SAL, BAKING SODA, BAKING POWDER, CINNAMON, NUTMEG, AND 1/2 CUP OF THE COCONUT. IN A LARGE BOWL, CREAM VEGETABLE SHORTENING AND BROWN SUGAR TILL COMBINED. ADD EGGS AND BEAT WELL. STIR IN BUTTERMILK, BANANA AND CURRANT MIXTURE. COMBINE WELL. ADD FLOUR MIXTURE AND STIR TILL JUST COMBINED. SPOON BATTER INTO GREASED LOAF PAN 9"X5"X2 3/4". SPRINKLE WITH REMAINING COCONUT AND BAKE IN PREHEATED 350 F DEGREE OVEN 60 TO 70 MINUTES OR TILL DON . MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA COFFEE BREAD 1/2 CUP SHORTENING 1 CUP SUGAR 2 EGGS 3/4 CUP MASHED RIPE BANANA 1 1/4 CUPS SIFTED ALL-PURPOSE FLOUR 3/4 TEASPOON SODA 1/2 TEASPOON SALT CREAM SHORTENING AND SUGAR UNTIL FLUFFY. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH. STIR IN BANANA. SIFT TOGETHER DRY INGREDIENTS; ADD TO BANANA MIXTURE; MIX WELL. POUR INTO GREASED 9 X 9 X 2 INCH PAN. BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BANANA NUT BREAD 3 CUPS BISQUICK BAKING MIX 2/3 CUP SUGAR 2 EGGS 1/2 CUP MILK 1 CUP MASHED BANANAS 3/4 CUP CHOPPED NUTS HEAT OVEN TO 350 DEGREES BLEND BAKING MIX, SUGAR, CARDAMOM, EGGS AND MILK IN LARGE MIXER BOWL 1/2 MINUTE, SCRAPING BOWL FREQUENTLY. BEAT 3 MINUTES MEDIUM SPEED, SCRAPING BOWL OCCASIONALLY. STIR IN BANANAS. POUR BATTER INTO GREASED AND FLOURED LOAF PAN, 9 X 5 X 3 INCHES. BAKE 55 TO 60 MINUTES. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BANANA NUT BREAD 1 1/3 CUP SHORTENING 1/2 CUP SUGAR 2 EGGS 1 3/4 CUPS SIFTED ALL-PURPOSE FLOUR 1 TEASPOON BAKING SODA 1/2 TEASPOON SODA 1/2 TEASPOON SALT 1 CUP MASHED RIPE BANANA 1/2 CUP CHOPPED WALNUTS CREAM TOGETHER SHORTENING AND SUGAR; ADD EGGS AND BEAT WELL. SIFT TOGETHER DRY INGREDIENTS; ADD TO CREAMED MIXTURE ALTERNATELY WITH BANANA, BLENDING WELL AFTER EACH ADDITION. STIR IN NUTS. POUR INTO WELL GREASED 9 X 5 X 3 INCH LOAF PAN. BAKE IN MODERATE OVEN (350 DEGREES) 45 TO 50 MINUTES OR UNTIL DONE. REMOVE FROM PAN; COOL ON RACK. WRAP AND STORE OVERNIGHT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BANANA NUT BREAD 2 (04-01-93) (2:03) IBM 2 TABLESPOONS GRAHAM CRACKER CRUMBS 1 CUP ALL-PURPOSE FLOUR 1/2 CUP GRANULATED SUGAR 1/2 CUP PACKED DARK BROWN SUGAR 1 1/2 TEASPOONS BAKING POWDER 1/2 TEASPOON SALT 1 CUP RIPE, CRUSHED BANANA 2 EGGS 1/2 CUP VEGETABLE OIL 1/2 CUP CHOPPED WALNUTS LIGHTLY GREASE SIDES OF 8 X 5 X 3 INCH LOAF DISH. COAT SIDES OF DISH WITH GRAHAM CRACKER CRUMBS; LINE BOTTOM WITH WAX PAPER. SET ASIDE. IN LARGE MIXING BOWL COMBINE ALL INGREDIENTS EXCEPT NUTS. BEAT AT MEDIUM SPEED OF ELECTRIC MIXER JUST UNTIL DRY INGREDIENTS ARE MOISTENED, SCRAPING BOWL FREQUENTLY. STIR IN 1/4 CUP NUTS. POUR BATTER INTO PREPARED DISH. SHIELD ENDS OF BREAD. PLACE ON INVERTED SAUCER IN OVEN. MICROWAVE AT 50% FOR 6 MINUTES. REMOVE SHIELDS. SPRINKLE REMAINING NUTS ON TOP. INCREASE POWER TO HIGH. MICROWAVE FOR 4 TO 5 MINUTES LONGER, OR UNTIL CENTER SPRINGS BACK WHEN TOUCHED LIGHTLY AND NO UNCOOKED BATTER REMAINS ON BOTTOM. LET STAND ON COUNTER FOR 5 MINUTES. INVERT ON WIRE RACK TO COOL. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA NUT BREAD 3 (05/24/93) (1:52) 2/3 C. SUGAR 1/2 C. BUTTER, SOFTENED 1-1/2 C. MASHED BANANAS (2 TO 3 LARGE) 2 EGGS 2 C. FLOUR 1/2 C. CHOPPED WALNUTS 1 T. BAKING POWDER 1/2 T. BAKING SODA 1/2 T. SALT 2 CUPS CLUSTERS CEREAL MIX INGREDIENTS IN ORDER GIVEN. SPREAD IN 9 X 5 PAN, GREASED ONLY ON THE BOTTOM. BAKE AT 350 DEGREES FOR 60 TO 70 MINUTES. COOL 10 MINUTES BEFORE REMOVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA NUT BREAD 4 (01/06/94) (0:16) 1 - CUP SUGAR 1/2 - CUP SHORTENING 2 - EGGS 3 - CRUSHED BANANAS 3 - TBSP SOUR MILK 1 - TSP BAKING SODA 2 - CUPS FLOUR 3/4 - CUP CHOPPED WALNUTS OR PECANS 1/2 - TBSP VANILLA EXTRACT PREHEAT OVEN TO 350 DEGREES. COMBINE ALL INGREDIENTS. MIX WELL. POUR INTO A 9 X 13" GREASED BAKING DISH. BAKE FOR ABOUT 30 TO 35 MINUTES OR UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA NUT BREAD 5 (01/06/94) (21:23) 1- CUP MASHED RIPE BANANA 1/2- TSP SODA 1/2- CUP OIL 2- EGGS (ONE AT A TIME) 1/2- TSP SALT 1/2- TSP VANILLA 1- CUP SUGAR 2- CUP FLOUR 1/2- CUP CHOPPED NUTS MIX INGREDIENTS IN THE ORDER IN WHICH THEY ARE GIVEN. BAKE IN 9 X 5 LOAF PAN @ 375 DEGREES APPROX. 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA NUT BREAD 6 (02/25/94) (1:41) YIELD: 1 SERVINGS 1/2 C SHORTENING 1 C SUGAR 2 EGGS 2 C MASHED BANANAS 2 C FLOUR 3 T BAKING POWDER 1/2 T SALT 1 C NUTS CREAM SHORTENING, SUGAR TOGETHER. BEAT EGGS AND ADD BANANAS. MIX TOGETHER FLOUR, BAKING POWDER, SALT, ADD NUTS. BAKE IN GREASED LOAF PAN AT 375 FOR 1 1/2 HOUR OR UNTIL DONE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BANANA NUT LOAF 1 CUP SUGAR 1 TEASPOON SALT 1 1/2 TABLESPOON MARGARINE ADD: 2 MASHED BANANAS STIR IN: 1 EGG 2 CUPS FLOUR 1 1/4 TEASPOON BAKING POWDER 3/4 TEASPOON SODA 3 TABLESPOONS MILK 1/2 NUTS BAKE 1 HOUR AT 350 DEGREES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BANANA OATMEAL BREAD (08-31-92) (1:10) 1/2 CUP PLUS 1 TABLESPOON MARGARINE, SOFTENED, DIVIDED 2 CUPS SIFTED FLOUR 1/2 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1/2 TEASPOON BAKING SODA 1/4 TEASPOON NUTMEG 1/2 CUP QUICK COOKING OATMEAL 2 EGGS 2 TABLESPOONS BUTTERMILK 1 TEASPOON LEMON JUICE 1 CUP SUGAR 1 1/2 CUPS SLICED, RIPENED BANANAS 1/2 CUP RAISINS 1/4 CUP CHOPPED WALNUTS HEAT OVEN TO 350 DEGREES. GREASE A 9 X 5 X 3 INCH LOAN PAN WITH 1 TABLESPOON MARGARINE. IN A LARGE BOWL SIFT TOGETHER FLOUR, BAKING POWDER, SALT, BAKING SODA, AND NUTMEG. STIR IN OATMEAL AND SET ASIDE. IN A BLENDER COMBINE EGGS, REMAINING MARGARINE, BUTTERMILK, LEMON JUICE AND SUGAR; PROCESS UNTIL SMOOTH. ADD BANANAS, RAISINS AND WALNUTS; PROCESS BRIEFLY. POUR MIXTURE INTO DRY INGREDIENTS AND MIX UNTIL FLOUR IS MOISTENED. POUR INTO GREASED PAN AND BAKE 45 TO 50 MINUTES OR UNTIL A TOOTHPICK COMES OUT CLEAN. COOL 15 MINUTES. REMOVE FROM PAN AND FINISH COOLING ON RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BANANA STICKY BUNS 1/2 CUP BROWN SUGAR (PACKED) 1/2 CUP SOFT BUTTER OR MARGARINE 36 PECAN HALVES 2 CUPS BISQUICK BAKING MIX 2/3 CUP MASHED RIPE BANANA 2 TABLESPOONS SOFT BUTTER OR MARGARINE 1/4 CUP BROWN SUGAR (PACKED) HEAT OVEN TO 450 DEGREES PLACE 2 TABLESPOONS BROWN SUGAR, 2 TEASPOONS BUTTER AND 3 PECAN HALVES IN EACH OF 12 MEDIUM MUFFIN CUPS. PLACE IN OVER TO MELT SUGAR AND BUTTER. STIR BAKING MIX AND BANANA TO SOFT DOUGH. GENTLY SMOOTH INTO A BALL ON FLOURED CLOTH COVERED BOARD. KNEAD 5 TIMES. ROLL INTO RECTANGLE, 15 X 9 INCHES; SPREAD WITH 2 TABLESPOONS BUTTER AND SPRINKLE WITH 1/4 CUP BROWN SUGAR. ROLL UP, BEGINNING AT LONG SIDE. PINCH EDGE OF DOUGH INTO ROLL TO SEAL. CUT ROLL INTO TWELVE 1 1/4 INCH SLICES. PLACE SLICES CUT UPSIDE DOWN IN MUFFIN CUPS. BAKE 10 MINUTES. IMMEDIATELY INVERT PAN ONTO SERVING TRAY OR BAKING SHEET; LET PAN REMAIN A MINUTE SO BUTTERSCOTCH DRIZZLES DOWN OVER BUNS. SERVE WARM. MAKES 12 BUNS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BANNISTER BREAD (01/06/94) (0:20) 1 - CUP MILK SOURED WITH 1 TBSP WHITE VINEGAR 1 - CUP WATER 1/3 - CUP MARGARINE 5 1/2 TO 6 1/2 - CUPS FLOUR 2 1/2 - TSP SALT 1/4 - TSP BAKING SODA 3 - TBSP SUGAR 1 - PKG DRY YEAST HEAT MILK, WATER AND MARGARINE UNTIL WARM. IN A LARGE BOWL, MIX 2 CUPS FLOUR, SALT, SODA, SUGAR AND YEAST. SLOWLY, ADD THE WARMED MILK (WHICH LOOKS CURDLED) AND BEAT AT MEDIUM SPEED FOR TWO MINUTES. ADD ONE MORE CUP FLOUR AND BEAT AT HIGH SPEED FOR TWO MINUTES. STIR IN MORE FLOUR UNTIL YOU HAVE A SOFT DOUGH. TURN DOUGH ONTO A FLOURED BOARD AND KNEAD UNTIL SMOOTH, AT LEAST 8 MINUTES. PLACE IN GREASED BOWL, COVER, RISE UNTIL DOUBLE, ABOUT ONE HOUR. PUNCH DOWN AND ON FLOURED BOARD, DIVIDE DOUGH IN HALF. ROLL EACH HALF INTO A RECTANGLE TO REMOVE GAS BUBBLES. ROLL UP LIKE A JELLY ROLL, PUNCH SEAM AND TURN ENDS UNDER. PLACE IN GREASED 8 1/2 X 4 1/2 X 2 1/2" LOAF PANS. COVER AND LET RISE UNTIL DOUBLE, ABOUT ONE HOUR. BAKE @ 375 DEGREES FOR 30 TO 35 MINUTES OR UNTIL DONE. (IF IN GLASS PANS REDUCE HEAT TO 350 DEGREES. )COOL ON RACKS. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BASIC FRENCH BREAD (01/06/94) (0:08) 2 - PKG DRY YEAST 1/2 - CUP WARM WATER (110 TO 115 DEGREES) 7 - CUPS UNBLEACHED WHITE FLOUR 2 1/4 - CUPS WARM WATER (110 TO 115 DEGREES) 1 - TBSP SALT FLOUR FOR KNEADING STIR YEAST INTO WARM WATER AND LET STAND FOR 10 MINUTES. COMBINE 5 CUPS FLOUR WITH THE OTHER WARM WATER IN A LARGE MIXING BOWL. MIX WELL, ADD YEAST AND REMAINING FLOUR AND SALT, THEN BEAT UNTIL WELL MIXED. TURN OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD UNTIL DOUGH IS SMOOTH AND ELASTIC, ADDING MORE FLOUR, IF NECESSARY TO KEEP DOUGH FROM STICKING TO SURFACE. (KNEADING TAKES ABOUT 10 MINUTES. ) PUT DOUGH INTO AN OILED BOWL, TURNING TO COAT SURFACE. COVER AND LET RISE UNTIL DOUBLED IN BULK, ABOUT 1 1/2 HOURS. PUNCH DOWN DOUGH AND TURN OUT AND KNEAD FOR 2 MORE MINUTES. RETURN TO BOWL, COVER AND LET RISE ONE MORE TIME UNTIL DOUBLED. (THIS TAKES ABOUT 2 1/2 HOURS. ) TURN OUT DOUGH AGAIN AND SHAPE INTO 3 TO 6 RECTANGLES; FLATTEN AND FOLD LIKE ENVELOPES, THEN SEAL EDGES TO PREVENT AIR POCKETS. ROLL TO FIT BREAD PANS. PLACE IN BUTTERED BREAD PANS. COVER LIGHTLY AND LET RISE UNTIL DOUBLED, ABOUT 1 HOUR. PREHEAT OVEN TO 450 DEGREES. PLACE A SHALLOW PAN WITH 1" OR SO OF HOT WATER ON THE RACK BELOW WHERE BREAD WILL BE BAKING. NOW, WITH A SHARP KNIFE, SLASH THE TOP OF LOAVES 3 OR 4 TIMES ON THE DIAGONAL, THEN BRUSH WITH WATER. BAKE LOAVES FOR 30 TO 40 MINUTES. AFTER REMOVING FROM OVEN, BRUSH LOAVES WITH ICE WATER, THEN TURN OUT ON WIRE RACKS TO COOL. MAKES 3 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BREAD (08-14-93) (23:43) 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" LOAF PAN. COMBINE FLOUR, BEER, AND HONEY IN LARGE BOWL, STIR TOGETHER UNTIL WELL MIXED. SPREAD BATTER IN PREPARED PAN. BAKE AT 350F FOR 45 MIN OR UNTIL BROWNED AND A WOODEN PICK COMES OUT CLEAN. TURN OUT ON RACK. COOL BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BREAD 1 (01/06/94) (21:26) 3- CUPS SELF RAISING FLOUR 3- TBSP SUGAR 1- CAN WARM BEER SIFT FLOUR & SUGAR. ADD 1- CAN BEER SLOWLY. POUR MIXTURE INTO GREASED LOAF PAN. BAKE 40 - 45 MINUTES @ 350 DEGREES. BREAD DOES NOT GET REAL BROWN TO TOP. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER BREAD 2 (03/16/94) (0:19) YIELD: 8 SERVINGS 3 C FLOUR, ALL PURPOSE; UNSIFTED 3 3/4 TS BAKING POWDER 2 1/4 TS SALT 1 TB HONEY 12 OZ BEER GREASE 9" X5"X3" LOAF PAN. COMBINE FLOUR, BEER, AND HONEY IN LARGE BOWL, STIR TOGETHER UNTIL WELL MIXED. SPREAD BATTER IN PREPARED PAN. BAKE AT 350F FOR 45 MINUTES OR UNTIL BROWNED AND A WOODEN PICK COMES OUT CLEAN. TURN OUT ON RACK. COOL BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEER CAN DATE BREAD (11-15-93) (22:54) 8 EMPTY BEER CANS 2 T SODA 1 C DATES 2 C BEER 3 T BUTTER 1 C MAPLE SYRUP 1 T VANILLA 2 EGGS 4 C WHOLE WHEAT PASTRY FLOUR 1 C PECANS REMOVE TOPS FROM BEER CANS WITH CAN OPENER; LIGHTLY OIL INSIDES. SPRINKLE SODA ON DATES. HEAT BEER TO BOILING AND POUR OVER DATE/SODA MIXTURE; SET ASIDE TO COOL. CREAM TOGETHER BUTTER, MAPLE SYRUP, VANILLA, AND EGGS. STIR IN FLOUR. ADD NUTS AND COOLED DATE MIXTURE. SPOON BATTER INTO CANS, FILLING ONLY 1/2 FULL. BAKE WITH CANS STANDING UP ON COOKIE SHEET, AT 350 DEGREES FOR 15-30 MINUTES; LOOK FOR TOPS TO SPLIT AND TEST FOR DONENESS. DO NOT CUT BREAD FOR 1 DAY; BREAD MAY BREAK UP, IF IT IS SLICED WHILE STILL WARM. MAKES 8 SMALL LOAVES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEET NUT BREAD (01/06/94) (21:05) 3/4 - CUP SHORTENING 1 - CUP SUGAR 4 - EGGS 2 - TSP VANILLA 2 - CUPS SHREDDED BEETS 3 - CUPS FLOUR 2 - TSP BAKING POWDER 1 - TSP EACH: SALT, BAKING SODA 1/2 - TSP CINNAMON 1/4 - TSP GROUND NUTMEG 1 - CUP CHOPPED NUTS BEAT SHORTENING AND SUGAR UNTIL LIGHT AND FLUFFY. BLEND IN EGGS AND VANILLA. STIR IN BEETS. ADD COMBINED DRY INGREDIENTS; MIX WELL. STIR IN NUTS. POUR INTO GREASED AND FLOURED 9 X 5" LOAF PAN. BAKE @ 350 DEGREES FOR 60 TO 70 MINUTES OR UNTIL WOODEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES; REMOVE FROM PAN. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEST BANANA BREAD (08-14-93) (23:46) SERVINGS: 1 1/2 C BUTTER 1 C SUGAR 2 EA EGGS, BEATEN 4 EA BANANAS, FINELY CRUSHED 1 1/2 C FLOUR 1 T SODA 1/2 T SALT 1/2 T VANILLA CREAM TOGETHER BUTTER AND SUGAR. ADD EGGS AND CRUSHED BANANAS. COMBINE WELL. SIFT TOGETHER FLOUR, SODA AND SALT. ADD TO CREAMED MIXTURE. ADD VANILLA. POUR INTO GREASED AND FLOURED LOAF PAN. BAKE AT 350 DEGREES FOR 60 MINUTES. KEEPS WELL, REFRIGERATED. YIELD 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BEST BANANA BREAD 1 (01/06/94) (20:59) 1/2 - CUP OATS 1/4 - CUP PLAIN YOGURT OR BUTTERMILK 3 - BANANAS (TO MAKE ABOUT 1 CUP PUREE) 1/2 - CUP BUTTER 1/2 - CUP BROWN SUGAR 1 - TSP VANILLA 2 - EGGS 2 - TSP BAKING POWDER 1 - TSP BAKING SODA 1 - CUP ALL-PURPOSE FLOUR 1 - CUP WHOLE WHEAT FLOUR 1/2 - CUP RAISINS, OPTIONAL 1/2 - CUP CHOPPED WALNUTS GENEROUSLY GREASE A 9 X 5" BREAD PAN. PREHEAT OVEN TO 350 DEGREES. IN A FOOD PROCESSOR OR BLENDER, BLEND OATS UNTIL FINE. COMBINE IN BOWL WITH YOGURT AND MASHED BANANA PULP. SET ASIDE. CREAM BUTTER AND SUGAR. ADD VANILLA AND BEAT. ADD EGGS AND BEAT AGAIN. ADD BANANA MIXTURE AND BEAT. ADD BAKING POWDER, BAKING SODA AND FLOURS TO BATTER AND STIR TO COMBINE. ADD RAISINS, IF DESIRED, AND WALNUTS. STIR SEVERAL TIMES. SPOON BATTER INTO PAN. BAKE FOR 55 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUEBERRY BREAD (01/06/94) (0:19) 3 - CUPS UNSIFTED ALL-PURPOSE FLOUR 2 - TSP BAKING POWDER 1 - TSP BAKING SODA 1/2 - TSP SALT 2/3 - CUP VEGETABLE SHORTENING 1 1/2 - CUPS SUGAR 4 - EGGS 1/2 - CUP MILK 1 1/2 - TSP LEMON JUICE 1 - CUP WELL DRAINED CRUSHED PINEAPPLE 2 - CUPS FRESH BLUEBERRIES, RINSED AND DRAINED 1 - CUP CHOPPED NUTS 1/2 - CUP FLAKED COCONUT SIFT FLOUR WITH BAKING POWDER, BAKING SODA AND SALT. CREAM SHORTENING UNTIL LIGHT AND FLUFFY. GRADUALLY, BEAT IN SUGAR. STIR IN EGGS, MILK, LEMON JUICE AND PINEAPPLE. BEAT IN DRY INGREDIENTS. FOLD IN BLUEBERRIES, NUTS, AND COCONUT. POUR DOUGH INTO 6 GREASED AND FLOURED 6 X 3 1/4 X 2 1/4" PANS. BAKE @ 350 DEGREES 40 TO 45 MINUTES. UNMOLD; COOL ON RACK. YIELD: 6 LOAVES. IF DESIRED, WHEN THOROUGHLY COLD WRAP BREADS IN FREEZER WRAPPING MATERIAL, EXCLUDING AS MUCH AIR AS POSSIBLE. SEAL TIGHTLY AND LABEL WITH DATE. STORAGE LIFE IN FREEZER IS 6 MONTHS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BLUSHING TOMATO BREAD (01/06/94) (20:59) 1/2 - CUP WARM WATER 1/4 - CUP PLUS 1 TSP SUGAR 1/4 - TSP GROUND GINGER 2 - PKG ACTIVE DRY YEAST 1 1/2 - CUPS TOMATO JUICE, WARMED 6 - CUPS UNSIFTED FLOUR 1/4 - CUP BUTTER OR MARGARINE, SOFTENED 1 - TSP SALT IN SMALL BOWL, COMBINE WATER, 1 TSP SUGAR, GINGER AND YEAST. LET STAND LET STAND UNTIL BUBBLY. IN LARGE BOWL, COMBINE TOMATO JUICE, 1/4 CUP SUGAR AND 2 CUPS FLOUR. ADD YEAST MIXTURE, BEAT WELL. STIR IN BUTTER AND SALT. ADD 3 CUPS FLOUR; STIR UNTIL THOROUGHLY BLENDED. STIR IN REMAINING FLOUR. TURN DOUGH ONTO WELL-FLOURED BOARD; KNEAD UNTIL SMOOTH AND SATINY. RETURN DOUGH ON BOWL; BRUSH TOP WITH BUTTER. COVER AND LET RISE 30 TO 40 MINUTES OR UNTIL DOUBLED. PUNCH DOWN; DIVIDE IN HALF. SHAPE INTO TWO 14" LOAVES. PLACE ON GREASED BAKING SHEETS. CUT DIAGONAL SLASHES ON TOP. BRUSH WITH BUTTER; COVER AND LET RISE AGAIN UNTIL DOUBLED IN SIZE. PREHEAT OVEN TO 350 DEGREES. BAKE 40 TO 50 MINUTES OR UNTIL LIGHTLY BROWNED. TRANSFER LOAVES TO WIRE RACKS. COOL. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BOSTON BROWN BREAD (01/06/94) (21:15) 1 - CUP ENRICHED ALL-PURPOSE FLOUR 2 - CUPS WHOLE WHEAT FLOUR 1/2 - TSP SALT 1 1/2 - CUPS SEEDLESS RAISINS 1 - TSP BAKING SODA 1 - CUP DARK MOLASSES 1 1/2 - CUPS BUTTERMILK SIFT FLOUR, MEASURE. ADD BAKING SODA, SALT. SIFT AGAIN. ADD WHEAT FLOUR, RAISINS. MIX MOLASSES WITH BUTTERMILK. ADD TO DRY INGREDIENTS. BEAT UNTIL SMOOTH. POUR INTO WELL GREASED CONTAINER AND FILL 2/3 FULL OF BATTER. (THIS AMOUNT FILLS 3 2 CANS WAXED PAPER OR ALUMINUM FOIL MAY BE TIED OVER TOP FOR A COVER. )COVER. STEAM 3 1/2 HOURS IN COVERED CONTAINER WITH ENOUGH WATER ADDED TO KEEP STEAMING. USE HIGH HEAT UNTIL STEAM ESCAPES FROM VENT, THEN TURN TO LOW FOR REMAINDER OF COOKING TIME. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BRAN BANANA BREAD 2 CUPS FLOUR 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING SODA 1/2 TEASPOON SALT 1 1/2 CUPS MASHED, FULLY RIPE BANANAS 2 1/2 CUPS KELLOGG'S BRAN FLAKES CEREAL 1/2 CUP MARGARINE OR BUTTER, SOFTENED 3/4 CUP SUGAR 2 EGGS 1/2 CUP COARSELY CHOPPED NUTS STIR TOGETHER FLOUR, BAKING POWDER, SODA AND SALT. COMBINE MASHED BANANAS AND CEREAL; LET STAND 2 MINUTES. IN LARGE MIXING BOWL, BEAT MARGARINE AND SUGAR. BEAT IN EGGS AND CEREAL MIXTURE. STIR IN FLOUR MIXTURE AND NUTS. SPREAD IN GREASED 9 X 5 X 3 INCH LOAF PAN. BAKE AT 350 DEGREES FOR ABOUT 1 HOUR OR UNTIL TESTS DONE. LET COOL 10 MINUTES BEFORE REMOVING FROM PAN. COOL COMPLETELY. MAKES ONE LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BRAN DATE BREAD (08-15-93) (1:01) SERVINGS: 12 1 1/4 C UNBLEACHED FLOUR, SIFTED 1 1/2 T BAKING POWDER 1 T SALT 1/2 C ACTIVE SOURDOUGH STARTER 3/4 C BUTTERMILK OR SOUR MILK 1 C FINELY CHOPPED PITTED DATES 1 C ALL BRAN 1 T GRATED LEMON PEEL (ZEST ONLY) 2 EA LARGE EGGS, BEATEN 1/4 C VEGETABLE OIL 3/4 C FIRMLY PACKED. BROWN SUGAR SIFT DRY INGREDIENTS TOGETHER. DUST DATES WITH 1 T FLOUR MIXTURE, THEN ADD TO THE BOWL. THEN ADD THE BROWN SUGAR, ALL BRAN, AND GRATED LEMON PEEL. COMBINE 3/4 CU BUTTERMILK, 2 BEATEN EGGS, 1/4 CUP VEGETABLE OIL. ADD ALL ONCE TO FLOUR MIXTURE WITH THE SOURDOUGH STARTER, STIRRING UNTIL WELL MOISTENED. POUR INTO GREASED OR WAX PAPER LINED LOAF PAN ABOUT 9 X 5-INCHES. BAKE AT 350 DEGREES FOR 1 HOUR. ALLOW TO STAND 10 MINUTES IN PAN AND THEN REMOVE FROM PAN AND COOL UNTIL COLD. WRAP IN PLASTIC WRAP OR FOIL AND PLACE IN REFRIGERATOR. USE CREAM CHEESE OR HOME MADE BUTTER ON THIS BREAD FOR AN OUT OF THIS WORLD TASTE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BREAKFAST BACON NUT BREAD (01/06/94) (21:07) TOAST A SLICE OF FRUIT NUT BREAD SUCH AS BANANA NUT OR DATE NUT. SPREAD 1 TBSP HONEY ON TOASTED BREAD. TOP WITH 3 SLICES BACON AND 1 SLICE PINEAPPLE. BROIL 1 TO 2 MINUTES TO HEAT PINEAPPLE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SEED BREAD (08-14-93) (23:48) SERVINGS: 1 2 C FLOUR, ALL PURPOSE 1 C WHOLE WHEAT FLOUR 1 C NATURAL BRAN 1 C QUICK COOKING ROLLED OATS 2 T SESAME SEEDS 2 T POPPY SEEDS 1 T BAKING POWDER 1 1/2 T BAKING SODA 1 T SALT 1/4 C LIQUID HONEY 2 C PLAIN YOGURT IN LARGE BOWL, COMBINE ALL-PURPOSE AND WHOLE WHEAT FLOURS, NATURAL BRAN, ROLLED OATS, SESAME AND POPPY SEEDS, BAKING POWDER, BAKING SODA AND SALT; STIR IN HONEY. ADD ENOUGH OF THE YOGURT TO MAKE STICKY DOUGH. KNEAD LIGHTLY IN BOWL UNTIL DOUGH IS WELL BLENDED. FIT DOUGH INTO ONE GREASED 9X5 IN. (2L) LOAF PAN. BAKE IN 375F OVEN FOR 40 MIN., OR UNTIL TESTER COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BROWN SUGAR SHORTBREAD (10-22-92) (1:22) 2/3 CUP BUTTER, SOFTENED 1/2 CUP LIGHT BROWN SUGAR, TIGHTLY PACKED 1 TEASPOON VANILLA EXTRACT 1 CUP FINELY CHOPPED PECANS 1 1/2 CUPS ALL-PURPOSE FLOUR PREHEAT OVEN TO 325 DEGREES. GENEROUSLY BUTTER A 9 INCH ROUND CAKE PAN. BEAT BUTTER AND BROWN SUGAR UNTIL FLUFFY. BEAT IN VANILLA/BROWN SUGAR MIXTURE INTO FOUR PORTIONS, MIXING WELL AFTER EACH ADDITION. PAT MIXTURE INTO PAN AND PIERCE TOP WITH TINES OF FORK. BAKE UNTIL SLIGHTLY BROWNED AND PUFFY, ABOUT 30 MINUTES. REMOVE SHORTBREAD FROM OVEN AND CAREFULLY CUT INTO WEDGES, USING A SHARP OR SERRATED KNIFE, BEFORE ALLOWING TO COOL. MAKES UP TO 16 WEDGES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- BUNCH O' BREAD (11-15-93) (22:02) 3 C WHOLE WHEAT PASTRY FLOUR 1 T DRY YEAST 1/4 TSP GROUND CARDAMOM 1/4 TSP GROUND NUTMEG 3/4 C APPLE JUICE 1/4 C MAPLE SYRUP 3 T BUTTER 2 T ORANGE LIQUEUR 1 EGG WHITE 1/4 C POPPY SEEDS 2 T HONEY 1/4 C BUTTER, MELTED COMBINE 1/2 OF FLOUR WITH YEAST, CARDAMOM AND NUTMEG. HEAT JUICE, MAPLE SYRUP, AND BUTTER TO BODY TEMPERATURE; CHECK IT WITH A FINGER TO MAKE SURE IT IS NOT ABOVE 100 DEGREES; ADD TO YEAST MIXTURE. STIR IN LIQUEUR. BEAT AT LOW SPEED UNTIL MIXED AND THEN AT HIGH SPEED WHILE ADDING AS MUCH OF REMAINING FLOUR AS POSSIBLE. TURN ONTO FLOURED WORK SURFACE AND KNEAD IN ALL REMAINING FLOUR. KNEAD AT LEAST 10 MINUTES. PLACE DOUGH IN OILED BOWL; TURN SO TOP IS OILED ALSO. LET RISE 1 HOUR. PUNCH DOWN AND LET REST 10 MINUTES. REMOVE 1/4 OF DOUGH; SET ASIDE. SHAPE REMAINING DOUGH INTO 1" BALLS. ARRANGE ON OILED COOKIE SHEET IN SHAPE OF A BUNCH OF GRAPES. BRUSH WITH EGG WHITE AND SPRINKLE ON POPPY SEEDS. WITH REMAINING DOUGH FORM GRAPE VINE AND LEAVES; ATTACH TO GRAPES AT THE TOP. BRUSH LEAVES AND STEM WITH EGG WHITE. LET RISE IN WARM PLACE 1/2 HOUR. MELT BUTTER AND HONEY TOGETHER; SLASH GRAPE LEAVES AND BRUSH SLASHES WITH THIS. BAKE AT 350 DEGREES 20-30 MINUTES OR UNTIL BREAD MAKES THUNKING SOUND WHEN TAPPED WITH KNUCKLE. MAKES 1 BUNCH OF BREAD -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERMILK BREAD (04/05/94) (1:49) YIELD: 1 LOAF -----------------------1 1/2 LB LOAF---------------------------- 1 1/8 C BUTTERMILK * 3 TB HONEY 3 C BREAD FLOUR 1 1/2 TS SALT 1 TB BUTTER OR MARGARINE 2 1/4 TS RED STAR ACTIVE DRY YEAST 3 TS GLUTEN (OPTIONAL) -------------------------1 LB LOAF------------------------------ 7/8 C BUTTERMILK ** 2 TB HONEY 2 C BREAD FLOUR 1 TS SALT 1 TB BUTTER OR MARGARINE 1 1/2 TS RED STAR ACTIVE DRY YEAST 2 TS GLUTEN (OPTIONAL) * FOR WELBILT/DAK AND ZOJIRUSHI MACHINES ADD 2 TABLESPOONS MORE BUTTERMILK ** FOR WELBILT MACHINE, ADD 1 TABLESPOON MORE BUTTERMILK. HAVE ALL INGREDIENTS AT ROOM TEMPERATURE. (FOR MY HITACHI I MICROWAVE THE LIQUID INGREDIENTS TOGETHER ON HIGH FOR 1 MINUTE) PLACE ALL INGREDIENTS IN BREAD MACHINE ACCORDING TO MANUFACTURERS SUGGESTION. SELECT LIGHT SETTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERMILK WHOLE WHEAT BREAD (01/06/94) (21:21) 2-ENVELOPES YEAST 1/3-CUP HONEY OR MOLASSES 1-CUP WATER 2-CUP BUTTERMILK 1/2-CUP WHEAT GERM 4-CUP WHITE FLOUR 1-EGG 1/4-CUP BUTTER 4 1/2-CUP (2 LB BAG)WHOLE WHEAT FLOUR 4-TSP BAKING POWDER 1-TBSP SALT STIR YEAST AND 1-TSP HONEY INTO VERY WARM WATER. LET STAND UNTIL BUBBLY. HEAT REMAINING HONEY, SHORTENING, BUTTERMILK TOGETHER. COOL TO LUKEWARM. IN LARGE BOWL, MIX YEAST MIXTURE WITH BUTTERMILK MIXTURE, ADD EGG. STIR IN WHOLE WHEAT FLOWER, WHEAT GERM, SALT & BAKING POWDER. STIR IN ENOUGH WHITE FLOUR TO MAKE SOFT DOUGH (3 - 4 CUPS) TURN OUT ON FLOURED BOARD. KNEAD UNTIL SOFT (ABOUT 10 MINUTES). PLACE DOUGH IN GREASED BOWL, TURNING DOUGH SO GREASED SIDE IS UP. COVER WITH TOWEL. LET RISE 1 HOUR. ROOM TEMPERATURE OF 82 DEGREES IS NECESSARY. TURN OUT ON FLOURED SURFACE. PUNCH DOWN AND KNEAD A FEW TIMES. COVER WITH INVERTED BOWL AND LET REST 10 MINUTES. DIVIDE DOUGH IN HALF. KNEAD EACH A FEW TIMES AND SHAPE INTO LOAVES. PLACE IN GREASED LOAF PANS. LET RISE 45 MINUTES. PUNCH FINGERS IN DOUGH - IF IT DOESN'T POP UP, DOUGH IS RISEN COMPLETELY. BAKE @ 400 DEGREES 35 - 40 MINUTES OR WHEN BROWN & SOUNDS HOLLOW WHEN TAPPED. REMOVE FROM PANS & COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= BUTTERY HOT BREAD (01/06/94) (0:39) 1 - 1 LB LOAF WHITE BREAD 1/4 - CUP BUTTER OR MARGARINE, SOFTENED SPREAD BREAD SLICES ON ONE SIDE WITH BUTTER; PUT BACK IN SHAPE OF LOAF. CUT IN LENGTHWISE HALVES AND TIE WITH STRING. WRAP LOAF IN FOIL AND HEAT IN MODERATE 375 DEGREE OVEN 20 TO 25 MINUTES. UNWRAP, CUT AND REMOVE STRING. SERVE PIPING HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAWAY RYE BREAD (01/06/94) (0:07) 1 - PKG DRY YEAST 2 1/4 - CUPS WARM WATER (110 TO 115 DEGREES) 2 - TBSP MOLASSES 4 - TSP CARAWAY SEEDS 1 - TBSP VEGETABLE OIL 2 - TSP SALT 4 - CUPS UNBLEACHED WHITE FLOUR 2 - CUPS DARK RYE FLOUR 1 - EGG 1/4 CUP MILK STIR YEAST INTO WARM WATER IN A LARGE MIXING BOWL; LET SIT FOR 10 MINUTES. STIR IN MOLASSES, CARAWAY SEEDS, OIL AND SALT. MIX WELL. STIR IN FLOURS, 1 CUP AT A TIME. MIX WELL AND TURN OUT ONTO A FLOURED SURFACE. KNEAD UNTIL SMOOTH, ABOUT 8 TO 10 MINUTES. PUT DOUGH IN AN OILED MIXING BOWL AND TURN TO COAT SURFACE. COVER AND LET RISE UNTIL DOUBLED IN BULK, ABOUT 1 HOUR. PUNCH DOWN DOUGH AND SHAPE INTO 3 ROUND LOAVES. PLACE ON A BUTTERED BAKING SHEET, COVER AND LET RISE FOR 20 MINUTES. PREHEAT THE OVEN TO 400 DEGREES AND PLACE A SHALLOW PAN WITH 1" OF HOT WATER ON THE RACK BELOW WHERE THE BREAD WILL BE BAKING. BEAT EGG LIGHTLY WITH MILK AND BRUSH ON THE LOAVES. BAKE FOR 15 MINUTES, THEN BRUSH WITH THE EGG MIXTURE ONCE AGAIN. BAKE ANOTHER 15 MINUTES OR UNTIL LOAVES ARE GOLDEN BROWN AND SOUND HOLLOW WHEN TAPPED. COOL ON WIRE RACKS. MAKES 3 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARAWAY SODA BREAD (01/06/94) (21:30) 2 - CUPS UNBLEACHED FLOUR 1/2 - CUP OATS 1 - TSP BAKING SODA 2 - TSP BAKING POWDER 1/2 - TSP SALT 3 - TBSP BROWN SUGAR 3 - TSP COLD BUTTER 2 - EGGS 1 - CUP BUTTERMILK 4 - TSP CARAWAY SEEDS COMBINE FLOUR, OATS, SODA, BAKING POWDER, SALT AND SUGAR IN A MIXING BOWL. CUT BUTTER INTO SMALL PIECES AND WORK INTO FLOUR MIXTURE WITH A PASTRY BLENDER OR TWO KNIVES. BEAT EGGS WITH BUTTERMILK AND STIR IN CARAWAY SEEDS. COMBINE LIQUID WITH DRY INGREDIENTS AND STIR ONLY ENOUGH TO MOISTEN ALL INGREDIENTS. SPOON INTO A WELL-GREASED, ROUND, 1 QUART CASSEROLE; BAKE IN A 350 DEGREE OVEN FOR ABOUT 50 MINUTES, OR UNTIL NICELY BROWNED. (TOP WILL PUFF UP AND US USUALLY BREAKS APART SLIGHTLY.) MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CARROT-PEANUT BUTTER BREAD (02/25/94) (1:40) YIELD: 1 SERVINGS 1 C BROWN SUGAR,FIRMLY PACKED 1/2 C PEANUT BUTTER,CHUNKY STYLE 1/2 C PEANUT OIL 2 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHALLAH BREAD (02/26/94) (13:45) YIELD: 1 SERVINGS 2 TB YEAST 2 C WARM WATER 2 EA EGGS; TO 3 EGGS 1/4 C HONEY; OR SUGAR, TO 1/2C 2 TS SALT 2 TB BUTTER; OR OIL, TO 1/3C 7 C FLOUR; TO 8C DISSOLVE YEAST IN WATER. ADD EGGS, HONEY, SALT, BUTTER AND ABOUT 3 1/2C FLOUR. BEAT WELL BY HAND OR ELECTRIC MIXER. ADD REMAINING FLOUR TO MAKE SOFT DOUGH. KNEAD 5-10 MINS ADDING MORE FLOUR IF NECESSARY. USE AS LITTLE FLOUR AS NECESSARY. LET RISE UNTIL DOUBLED, 1 1/2 TO 2 HOURS. PUNCH DOWN AND LET RISE AGAIN, IF DESIRED. SHAPE INTO 2 TWISTED OR BRAIDED LOAVES; PLACE ON GREASED COOKIE SHEETS AND LET RISE UNTIL DOUBLED. BRUSH WITH EGG WASH AND SPRINKLE WITH SESAME OR POPPY SEEDS, IF DESIRED. BAKE 350 TO 375 FOR 30-45 MINS, UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR BREAD RING (05-01-93) (16:33) SERVINGS: 4 2 3/4 C BREAD FLOUR 2 TB SUGAR; GRANULATED 1 PK ACTIVE DRY YEAST; OR 1 TB ACTIVE DRY YEAST; BULK 3/4 TS SALT 1 C MILK 2 TB BUTTER 1 1/2 C CHEDDAR; SHARP, SHREDDED 1 X BUTTER NOTE: YOU CAN USE UNBLEACHED ALL-PURPOSE FLOUR IN THIS RECIPE AND UP TO 3 CUPS TOTAL. COMBINE 1 1/2 CUPS OF THE FLOUR, THE SUGAR, UNDISSOLVED YEAST AND SALT THOROUGHLY IN A LARGE BOWL. HEAT THE MILK AND BUTTER TOGETHER UNTIL VERY WARM (115-125 DEGREES F.). GRADUALLY ADD TO THE DRY INGREDIENTS AND BEAT AT MEDIUM SPEED ON AN ELECTRIC MIXER FOR 2 MINUTES, SCRAPING THE BOWL OCCASIONALLY. ADD 1/2 CUP OF THE FLOUR AND THE CHEESE. BEAT FIR 2 MINUTES ON HIGH SPEED ON THE MIXER, SCRAPING THE BOWL OCCASIONALLY. STIR IN ENOUGH ADDITIONAL FLOUR TO MAKE A STIFF BUT LIGHT DOUGH. TURN THE DOUGH OUT ONTO A LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTIC, 5 TO 8 MINUTES. PLACE IN A GREASED BOWL, TURNING ONCE TO GREASE THE TOP. COVER WITH A DISHTOWEL THAT HAS BEEN SOAKED IN HOT WATER AND THEN WRUNG OUT UNTIL ALMOST DRY. LET RISE IN A WARM PLACE UNTIL DOUBLED IN BULK, ABOUT 1 HOUR. PUNCH THE DOUGH DOWN AND TURN OUT ON A LIGHTLY FLOURED SURFACE AND SHAPE INTO A 20-INCH ROPE. PLACE SEAM SIDE DOWN IN A BUTTERED 6 1/2 CUP RING MOLD, PINCHING THE ENDS TOGETHER. COVER AND LET RISE IN WARM PLACE UNTIL NEARLY DOUBLED IN BULK, ABOUT 35 TO 40 MINUTES. BAKE IN A PREHEATED 350 DEGREE F. OVEN FOR 25 TO 30 MINUTES. REMOVE FROM THE RING MOLD. NOTE: FOR A SOFTER CRUST, BRUSH WITH MELTED BUTTER WHILE STILL HOT. CRUST WILL BECOME CRISP WHEN COOL IF YOU DO NOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CHEESE CASSEROLE BREAD (08-14-93) (23:55) SERVINGS: 2 1 T SUGAR 1 C WARM WATER 1 PK DRY YEAST 1 C WARM MILK 2 T BUTTER 1 EA EGG BEATEN 4 C FLOUR 2 C SHREDDED SHARP CHEDDAR 1 T SALT DISSOLVE SUGAR IN WARM WATER IN LARGE MIXER BOWL. SPRINKLE IN YEAST. LET STAND 10 MINUTES, THEN STIR WELL. STIR IN WARM MILK, BUTTER AND BEATEN EGG. COMBINE 2 CUPS FLOUR, CHEESE AND SALT. STIR WELL TO BLEND. ADD FLOUR CHEESE MIXTURE AND BEAT WITH ELECTRIC MIXER ON MEDIUM SPEED FOR 5 MINUTES. ADD REMAINING FLOUR, BEATING WELL WITH WOODEN SPOON. COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED (ABOUT 45 MINUTES). STIR DOWN AND TURN INTO TWO WELL GREASED 1 QUART CASSEROLES. LET RISE UNTIL DOUBLED (ABOUT 30 MINUTES). BAKE AT 375 DEGREES FOR 30-40 MINUTES. REMOVE FROM CASSEROLES IMMEDIATELY AND COOL ON WIRE RACKS. MAKES 2 ROUND LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR CHEESE CHILI CORNBREAD (08-26-92) (1:38) 2 EGGS, SLIGHTLY BEATEN 1 CUP PLAIN YOGURT 1/4 MELTED BUTTER, COOLED 1 CUP CORNMEAL 1 TEASPOON SALT 1 TEASPOON BAKING POWDER 1/2 TEASPOON BAKING POWDER 1 CUP GRATED CHEDDAR CHEESE 1 CUP CANNED CREAM STYLE CORN 1/2 CUP MINCED SCALLIONS 1 (4 OUNCE) CAN CHOPPED GREEN CHILIES HEAT OVEN TO 400 DEGREES. IN A MEDIUM BOWL WHISK TOGETHER EGGS, YOGURT AND BUTTER. ADD CORNMEAL, SALT, BAKING POWDER AND BAKING SODA AND MIX UNTIL JUST WELL BLENDED. ADD REMAINING INGREDIENTS; MIX WELL. POUR INTO GREASED, 10 INCH HEAVY SKILLET. BAKE 40 MINUTES. SERVE. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHEDDAR DATE NUT LOAF (08-14-93) (23:53) SERVINGS: 4 8 OZ DATES; FINELY CHOPPED 2 T BUTTER 3/4 C WATER; BOILING 1 3/4 C UNBLEACHED FLOUR; SIFTED 1/4 T SALT 1 T BAKING SODA 1/2 C SUGAR; GRANULATED 1 EA EGG; LG, WELL BEATEN 4 OZ CHEDDAR MD, SHREDDED 1 C WALNUTS; CHOPPED PREHEAT THE OVEN TO 325 DEGREES F. PLACE THE DATES AND BUTTER IN A SMALL BOWL AND POUR THE BOILING WATER OVER THEM. LET STAND FOR 5 MINUTES. STIR THE DRY INGREDIENTS TOGETHER IN A LARGE BOWL. ADD THE DATE MIXTURE, EGG, CHEDDAR AND NUTS. MIX UNTIL JUST BLENDED AND SPOON THE MIXTURE INTO A WELL GREASED 9 X 5-INCH LOAF PAN. LET STAND FOR 20 MINUTES. BAKE FOR 50 TO 60 MINUTES IN THE PREHEATED OVEN OR UNTIL A WOODEN PICK INSERTED IN THE CENTER OF THE LOAF COMES OUT CLEAN. TURN OUT ONTO A RACK AND COOL BEFORE SLICING. NOTE: THE FLAVOR IMPROVES IS THE BREAD STANDS OVERNIGHT BEFORE SERVING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEDDAR-OLIVE BREAD (05-01-93) (16:27) SERVINGS: 6 3 C CHEDDAR; SHARP, GRATED 3 OZ PIMENTO-STUFFED OLIVES;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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE AND PEPPERONI BREAD (01/06/94) (0:17) 3 - CUPS BREAD FLOUR 1 1/2 - TBSP SUGAR 1 1/2 - TSP DRY MILK 1 1/2 - TSP SALT 1 1/4 - CUPS WATER 1 - TBSP BUTTER 3/4 - CUP PEPPERONI, CHOPPED 1/2 - CUP PROVOLONE CHEESE, CHOPPED 3 - TSP GRATED PARMESAN CHEESE 2 - TSP OLIVE OIL 3/4 - TSP ONION POWDER 3/4 - TSP GARLIC POWDER 1/2 - TSP OREGANO 2 TO 3 - TSP DRY YEAST PUT ALL INGREDIENTS IN BAKING PAN OF PANASONIC AUTOMATIC BREAD MAKER MACHINE, WITH THE EXCEPTION OF THE YEAST. PUT YEAST IN COMPARTMENT ON MACHINE THAT AUTOMATICALLY RELEASES IT INTO THE OTHER INGREDIENTS IN BAKING PAN AT THE PROPER TIME. START MACHINE FOR CORRECT BAKING AND MIXING PROCESS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE BREAD (01/06/94) (21:22) 2 1/3-CUP FLOUR 3/4-CUP SUGAR 4-TSP BAKING POWDER 1/4-TSP BAKING SODA 1-TSP SALT 1-CUP SHREDDED CHEDDAR CHEESE 1-CUP MILK 1-EGG (SLIGHTLY BEATEN) 1-TBSP MELTED BUTTER MIX DRY INGREDIENTS. ADD CHEESE. MAKE A WELL. ADD EGG, BUTTER, & MILK. BAKE IN A GREASED LOAF PAN @ 350 DEGREES FOR 1 HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE CARAWAY BATTER BREAD 1 PACKAGE ACTIVE DRY YEAST 1 1/4 CUPS WARM WATER (105-115 DEGREES) 1 CUP SHREDDED SHARP CHEESE (ABOUT 4 OUNCES) 2 TABLESPOONS SHORTENING 2 TABLESPOONS SUGAR 2 TEASPOONS SALT 1 TEASPOON CARAWAY SEED 2 2/3 CUPS FLOUR MELTED BUTTER OR MARGARINE IN LARGE MIXER BOWL, DISSOLVE YEAST IN WARM WATER. ADD CHEESE, SHORTENING, SUGAR, SALT, CARAWAY SEED AND 2 CUPS OF THE FLOUR. BLEND 1/2 MINUTE ON LOW SPEED SCRAPING BOWL CONSTANTLY. BEAT 2 MINUTES MEDIUM SPEED, SCRAPING BOWL OCCASIONALLY. (BY HAND, BEAT 300 VIGOROUS STROKES. ) STIR IN REMAINING FLOUR UNTIL SMOOTH. SCRAPE BATTER FROM SIDE OF BOWL. COVER; LET RISE IN WARM PLACE UNTIL DOUBLE, ABOUT 30 MINUTES. STIR DOWN BATTER BY BEATING ABOUT 25 STROKES. SPREAD EVENLY IN GREASED LOAF PAN, 9 X 5 X 3 INCHES. SMOOTH OUT TOP OF BATTER BY PATTING INTO SHAPE WITH FLOURED HANDS. COVER; LET RISE UNTIL DOUBLE, ABOUT 40 MINUTES. HEAT OVEN TO 375 DEGREES. BAKE 45 MINUTES OR UNTIL LOAF SOUNDS HOLLOW WHEN TAPPED. BRUSH TOP WITH MELTED BUTTER. REMOVE LOAF FROM PAN; COOL ON WIRE RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHEESE CORNBREAD (01/06/94) (0:09) 3 - CUPS STONE GROUND YELLOW CORNMEAL 3 - CUPS UNBLEACHED FLOUR 2 1/2 - TBSP BAKING POWDER 2 - TBSP SUGAR 1 1/2 - TSP SALT 5 - EGGS 3/4 - CUP SAFFLOWER OR CORN OIL 3 1/2 - CUPS BUTTERMILK 2 - CUPS SHREDDED SHARP CHEDDAR CHEESE IN A MIXING BOWL, COMBINE CORNMEAL, FLOUR, BAKING POWDER, SUGAR AND SALT; MIX WELL. SEPARATELY BEAT EGGS WITH OIL AND BUTTERMILK. ADD WITH CHEESE TO CORNMEAL MIXTURE, STIRRING ENOUGH ONLY TO MIX ALL INGREDIENTS WELL. SPOON INTO TWO 8 X 12" GREASED BAKING PAN. BAKE IN A PREHEATED 425 DEGREE OVEN FOR 20 TO 25 MINUTES OR UNTIL CORNBREAD IS BROWN AROUND THE EDGE AND FIRM TO THE TOUCH. CUT INTO SQUARES AND SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE CORN KERNEL BREAD (01/06/94) (21:28) 1 3/4 - CUP ALL - PURPOSE FLOUR 1 - 8 OZ LOAF FLOUR PASTEURIZED PROCESS 1 1/4 - CUP CORNMEAL CHEESE SPREAD, SHREDDED 1/3 - CUP SUGAR 1 - 8 1/2 OZCAN CREAM - 2 - TBSP BAKING POWDER STYLE CORN 1 - TSP SALT 2 - EGGS 1 - 4 OZ JAR PIMENTOS, DRAINED & DICED 1 - CUP MILK 1/2 - CUP SOUR CREAM 1/4 - CUP SALAD OIL ABOUT 2 1/2 HOURS BEFORE SERVING: 1. PREHEAT OVEN TO 350 DEGREES. GREASE 9" X 5" LOAF PAN. INTO LARGE BOWL, MEASURE FIRST 5 INGREDIENTS. IN MEDIUM BOWL, WITH WIRE WHISK OR FORK, BEAT EGGS, MILK, SOUR CREAM, AND SALAD OIL. 2. WITH FORK, STIR EGG MIXTURE INTO FLOUR MIXTURE JUST UNTIL BLENDED. GENTLY STIR IN CHEESE, CORN, AND PIMENTOS. EVENLY SPOON INTO PREPARED PAN. BAKE 1 TO 1 1/4 HOURS UNTIL CORN BREAD IS GOLDEN AND TOOTHPICK COMES OUT CLEAN. 3. COOL BREAD IN PAN ON WIRE RACK 10 MINUTES. REMOVE BREAD FROM PAN; COOL ON WIRE RACK. SERVES 16. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE KERNEL CORNBREAD (01/06/94) (0:01) 1 1/4 - CUPS COARSE CORNMEAL 1 - CUP UNBLEACHED FLOUR 2 - TSP BAKING POWDER 1/2 - TSP SALT 1 - CUP SHREDDED SHARP CHEDDAR CHEESE 2 - EGGS 1 - 8 3/4 OZ CAN CREAMED CORN 1/3 - CUP MELTED BUTTER 2 - CUPS BUTTERMILK COMBINE CORNMEAL, FLOUR, BAKING POWDER AND SALT IN A MIXING BOWL; STIR WELL. STIR IN CHEESE WITH A FORK UNTIL WELL-BLENDED. IN A SEPARATE BOWL, BEAT EGGS; STIR IN CORN, BUTTER AND BUTTERMILK. MIX WELL AND COMBINE WITH DRY INGREDIENTS JUST ENOUGH TO MOISTEN ALL INGREDIENTS. SPOON INTO A GREASED 9" PIE DISH. BAKE @ 350 DEGREES FOR ABOUT 35 MINUTES OR UNTIL LIGHTLY BROWNED. CUT IN WEDGES AND EAT WITH A FORK, IF DESIRED. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESY CORN BREAD (05-01-93) (16:36) SERVINGS: 6 1 C UNBLEACHED FLOUR 1 C CORN MEAL; WHITE OR YELLOW 2 TB SUGAR 1 TB BAKING POWDER 1 TS SALT 1/4 TS MUSTARD; DRY 2 C CHEDDAR; SHARP, SHREDDED 1 EA EGG; LG, SLIGHTLY BEATEN 1 C MILK 1/4 C VEGETABLE OIL COMBINE THE DRY INGREDIENTS, THEN STIR IN THE CHEDDAR CHEESE. COMBINE THE EGG WITH THE MILK AND OIL. STIR INTO THE CHEDDAR MIXTURE, MIXING UNTIL JUST MOISTENED. POUR THE MIXTURE INTO A GREASED 9-INCH SQUARE BAKING PAN. BAKE AT 425 DEGREES F. FOR 20 MINUTES. COOL SLIGHTLY AND CUT INTO SQUARES, THEN SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHEESE PEPPER BREAD 1 PACKAGE ACTIVE DRY YEAST 1/4 CUP HOTTEST TAP WATER 2 1/3 CUPS FLOUR 2 TABLESPOONS SUGAR 1 TEASPOON SALT 1/4 TEASPOON SODA 1 CUP DAIRY SOUR CREAM 1 EGG 1 CUP SHREDDED CHEDDAR CHEESE 1/2 TEASPOON PEPPER GREASE TWO 1 POUND COFFEE CANS. IN LARGE MIXER BOWL, DISSOLVE YEAST IN HOT WATER. ADD 1 1/3 CUPS OF THE FLOUR, THE SUGAR, SALT, SODA, SOUR CREAM AND EGG. BLEND 1/2 MINUTE ON LOW SPEED, SCRAPING BOWL CONSTANTLY. BEAT 2 MINUTES ON HIGH SPEED, SCRAPING BOWL OCCASIONALLY. STIR IN REMAINING FLOUR, THE CHEESE AND PEPPER THOROUGHLY. DIVIDE BATTER BETWEEN CANS. LET RISE IN WARM PLACE 50 MINUTES. (BATTER WILL RISE SLIGHTLY BUT WILL NOT DOUBLE. ) HEAT OVEN TO 350 DEGREES. BAKE 40 MINUTES OR UNTIL GOLDEN BROWN. IMMEDIATELY REMOVE FROM CANS. COOL SLIGHTLY BEFORE SLICING. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHEESE SOUFFLE BREAD 1 PACKAGE ACTIVE DRY YEAST 1/4 CUP WARM WATER (105 TO 115 DEGREES) 1/4 CUP LUKE WARM MILK (SCALDED THEN COOLED) 1/3 CUP MARGARINE OR BUTTER, SOFTENED 1 EGG 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER 2/3 CUP FINELY SHREDDED CHEDDAR CHEESE 1 1/2 CUPS ALL-PURPOSE FLOUR SOFT MARGARINE OR BUTTER DISSOLVE YEAST IN WARM WATER IN LARGE MIXER BOWL. ADD MILK, 1/3 CUP MARGARINE, THE EGG, SALT, PEPPER, CHEESE AND 1/2 CUP OF THE FLOUR; MIX ON LOW SPEED, SCRAPING BOWL CONSTANTLY, 1/2 MINUTE. BEAT ON MEDIUM SPEED, SCRAPING BOWL OCCASIONALLY, 2 MINUTES. STIR IN REMAINING FLOUR UNTIL DOUGH IS SMOOTH. SCRAPE DOUGH FROM THE SIDE OF THE BOWL. COVER; LET RISE IN WARM PLACE UNTIL DOUBLE, ABOUT 30 MINUTES. (DOUGH IS READY IF IMPRESSION REMAINS WHEN TOUCHED. ) BEAT DOUGH ABOUT 25 STROKES. SPREAD EVENLY IN GREASED 1 QUART CASSEROLE. COVER; LET RISE UNTIL DOUBLE, ABOUT 40 MINUTES. HEAT OVEN TO 375 DEGREES. BAKE UNTIL LOAF IS BROWN AND SOUNDS HOLLOW WHEN TAPPED, 40 TO 45 MINUTES. IMMEDIATELY REMOVE BREAD FROM CASSEROLE; PLACE ON WIRE RACK. BRUSH TOP OF BREAD WITH MARGARINE. COOL 1 HOUR. WRAP IN HEAVY DUTY ALUMINUM FOIL AND LABEL; FREEZE NO LONGER THAN 6 MONTHS. ABOUT 4 HOURS BEFORE SERVING, REMOVE BREAD FROM FREEZER AND UNWRAP. THAW AT ROOM TEMPERATURE AT LEAST 3 1/2 HOURS. REWRAP LOAF IN FOIL; HEAT IN 400 DEGREE OVEN UNTIL WARM, 30 MINUTES. TO SERVE, CUT INTO WEDGES WITH SERRATED KNIFE. MAKES ONE LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHERRY HORNS 1 PACKAGE (17 1/4 OUNCES) PRE-ROLLED SHEETS PUFF PASTRY 1 EGG CHERRY FILLING-1 CAN (1 POUND) RED CHERRIES, PACKED IN WATER 1/4 CUP GRANULATED SUGAR 1 TABLESPOON CORNSTARCH 1 TEASPOON ALMOND EXTRACT 1 DROP RED FOOD COLOR 1 TABLESPOON CONFECTIONERS' SUGAR PRE HEAT OVEN TO 400 DEGREES. UNFOLD SHEETS OF PUFF PASTRY, AND PLACE ON CUTTING BOARD. WITH FLUTED PASTRY WHEEL, TRIM EDGES, AND CUT EACH PIECE INTO 6 CROSSWISE STRIPS. BEAT EGG SLIGHTLY. BRUSH HALF OF EACH STRIP WITH EGG. WRAP A STRIP AROUND CONE SHAPED PASTRY FORM, WITH EGG SIDE OF PASTRY TOWARD TOP. CONTINUE WITH A SECOND STRIP. PLACE ON UNGREASED BAKING SHEET WITH SIDES. REPEAT, TO MAKE 6 HORNS. BRUSH HORNS WITH EGG. BAKE 20 MINUTES, OR UNTIL GOLDEN BROWN. REMOVE IMMEDIATELY TO A WIRE RACK. REMOVE FORM, AND COOL COMPLETELY. MAKE CHERRY FILLING: DRAIN CHERRIES, RESERVING 1/2 CUP LIQUID. IN SMALL SAUCEPAN, COMBINE GRANULATED SUGAR AND CORNSTARCH. ADD RESERVED CHERRY LIQUID, STIRRING UNTIL SMOOTH. OVER MEDIUM HEAT, BRING TO BOILING, STIRRING; BOIL 2 TO 3 MINUTES. MIXTURE WILL BE THICKENED AND TRANSLUCENT. REMOVE FROM HEAT; LET COOL SLIGHTLY. ADD ALMOND EXTRACT, CHERRIES AND FOOD COLORING. TO SERVE, FILL HORNS WITH CHERRY FILLING. PLACE ON SERVING PLATE. SIFT CONFECTIONERS' SUGAR OVER TOPS. MAKES 6 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHERRY NUT LOAVES FOLD IN 1/2 CUP FINELY CHOPPED NUTS AND 1/2 CUP DRAINED FINELY CHOPPED MARASCHINO CHERRIES INTO BATTER. HEAT OVEN TO 350 DEGREES (325 DEGREES FOR GLASS PANS). GREASE AND FLOUR 2 LOAF PANS, 9 X 5 X 3 INCHES. PREPARE CHOCOLATE, DEVILS FOOD, YELLOW OR WHITE CAKE MIX AS DIRECTED ON PACKAGE EXCEPT USE 2 TABLESPOONS LESS WATER. POUR INTO PANS. BAKE 35 TO 35 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL. CUT DESIRED NUMBER OF SLICES FROM CAKE. PUT SLICES TOGETHER IN PAIRS WITH FROSTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHERRY PECAN BREAD (01/06/94) (21:25) 3/4- CUP SUGAR 1/2- CUP MARGARINE 2- EGGS CREAM TOGETHER UNTIL FLUFFY & ADD: 2- CUP SIFTED FLOUR 1- TSP SODA 1/2- TSP SALT 1- CUP BUTTERMILK BEAT UNTIL BLENDED, STIR IN: 1- CUP CHOPPED PECANS 1- 10 OZ MARASCHINO CHERRIES, DRAINED & CHOPPED 1- TSP VANILLA POUR IN GREASED LOAF PAN 9 X 5 X 3. BAKE @ 350 DEGREES FOR 55 - 60 MINUTES, REMOVE FROM PAN, COOL, GLAZE WITH CONFECTIONERS SUGAR ICING IF DESIRED. USE 4 SMALL PANS & BAKE FOR 45 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI-CHEESE BREAD (05-01-93) (16:28) 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHILI CORNBREAD (10-04-92) (0:24) 2 (15 OUNCE) CANS CHILI NO BEANS 1 CUP SHREDDED CHEDDAR CHEESE 1 (9 X 12-INCH) CORNBREAD, CUT INTO SQUARES IN SMALL SAUCEPAN HEAT CHILI AND CHEESE UNTIL CHEESE IS MELTED AND CHILI IS HOT. SLICE CORNBREAD SQUARES IN HALF LENGTHWISE; ARRANGE ON PLATTER. SPOON CHILI MIXTURE OVER TOP OF EACH SQUARE. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHIVE SUPPER BREAD 1 PACKAGE ACTIVE DRY YEAST 1/4 CUP HOTTEST TAP WATER 2 1/3 CUPS FLOUR 2 TABLESPOONS SUGAR 1 TEASPOON SALT 1/4 TEASPOON SODA 1 CUP DAIRY SOUR CREAM 1 EGG 1 CUP SHREDDED CHEDDAR CHEESE 1/2 TEASPOON PEPPER 2 TABLESPOONS SNIPPED CHIVES GREASE TWO 1 POUND COFFEE CANS. IN LARGE MIXER BOWL, DISSOLVE YEAST IN HOT WATER. ADD 1 1/3 CUPS OF THE FLOUR, 2 TABLESPOONS SNIPPED CHIVES, THE SUGAR, SALT, SODA, SOUR CREAM AND EGG. BLEND 1/2 MINUTE ON LOW SPEED, SCRAPING BOWL CONSTANTLY. BEAT 2 MINUTES ON HIGH SPEED, SCRAPING BOWL OCCASIONALLY. STIR IN REMAINING FLOUR, THE CHEESE AND PEPPER THOROUGHLY. DIVIDE BATTER BETWEEN 2 GREASED 9 INCH PIE PANS, SPREADING EVENLY; LET RISE IN WARM PLACE 50 MINUTES. (BATTER WILL RISE SLIGHTLY BUT WILL NOT DOUBLE. ) HEAT OVEN TO 350 DEGREES. BAKE 25 OR 30 MINUTES OR UNTIL GOLDEN BROWN. IMMEDIATELY REMOVE FROM CANS. COOL SLIGHTLY BEFORE SLICING. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHOCOLATE DATE NUT BREAD (01/06/94) (0:32) 3/4 - CUP BOILING WATER 1 - TSP VANILLA EXTRACT 1 - CUP PITTED DATES, SLICED 1/4 - CUP GRANDMA'S MOLASSES 2 1/2 - CUP ALL-PURPOSE FLOUR 1 1/2 - TSP SALT 16 - OZ PKG SEMISWEET CHOCOLATE PIECES 1 - TSP BAKING POWDER 4 - TBSP (1/2 STICK) MARGARINE 1 - TSP BAKING SODA 1 - EGG 1 - CUP ALMONDS, COARSELY CHOPPED 3/4 - CUP MILK PREHEAT OVEN TO 350 DEGREES. GREASE 9 X 5" LOAF PAN. IN SMALL BOWL, POUR BOILING WATER OVER DATES; SET ASIDE. IN HEAVY 1 QT SAUCEPAN OVER LOW HEAT, MELT CHOCOLATE WITH MARGARINE. IN SMALL BOWL, BEAT EGG WITH MILK , VANILLA AND MOLASSES JUST UNTIL MIXED. IN LARGE BOWL, MIX FLOUR AND REMAINING INGREDIENTS; ADD DATES AND LIQUID CHOCOLATE AND MILK MIXTURE JUST UNTIL BLENDED. SPOON BATTER INTO LOAF PAN. BAKE 1 HOUR AND 10 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL BREAD IN PAN ON WIRE RACK 10 MINUTES; REMOVE FROM PAN AND FINISH COOLING ON WIRE RACK. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CHOCOLATE PEANUT BUTTER BREAD (04-26-92) (0:35) 2 CUPS ALL PURPOSE FLOUR 1 (4 1/8 OUNCE) PACKAGE CHOCOLATE PUDDING AND PIE FILLING 2 TEASPOONS BAKING POWDER 1 3/4 CUPS BUTTERMILK 1 TEASPOON BAKING POWDER 1 CUP CHUNKY PEANUT BUTTER 1/3 CUP FIRMLY PACKED LIGHT BROWN SUGAR 2 EGGS 2 TABLESPOONS MINIATURE SEMISWEET CHOCOLATE CHIPS CONFECTIONERS' SUGAR, FOR GARNISH IN SMALL BOWL, COMBINE FLOUR, PUDDING MIX AND BAKING POWDER; SET ASIDE. IN LARGE BOWL, WITH ELECTRIC AT LOW SPEED, COMBINE BUTTERMILK AND BAKING SODA. BLEND IN PEANUT BUTTER, BROWN SUGAR AND EGGS. STIR IN DRY INGREDIENTS AND CHOCOLATE CHIPS JUST UNTIL MOISTENED. (DOUGH WILL BE STIFF. ) SPOON BATTER INTO GREASED 9 X 5 X 3 INCH LOAF PAN. BAKE AT 350 DEGREES FOR 70 TO 75 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN ON WIRE RACK FOR 10 MINUTES. REMOVE FROM PAN, COOL ON WIRE RACK. SPRINKLE WITH CONFECTIONERS' SUGAR IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CHOCOLATE ZUCCHINI BREAD (05-14-92) (23:10) 2 EGGS 1 CUP BROWN SUGAR 1/2 CUP LIGHT OLIVE OIL 1 TEASPOON VANILLA EXTRACT 2 TABLESPOONS UNSWEETENED COCOA 1 CUP GRATED ZUCCHINI 1 CUP WHOLE WHEAT FLOUR 3/4 CUP BRAN 1/2 TEASPOON CINNAMON 1 TEASPOON BAKING SODA 1/4 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CUP CHOPPED NUTS PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED 9 X 5 INCH LOAF PAN OR THREE 5 X 3 INCH PANS. CREAM TOGETHER EGGS, SUGAR, OIL, VANILLA EXTRACT, AND COCOA. ADD GRATED ZUCCHINI AND MIX WELL. BLEND IN REMAINING INGREDIENTS. ADD NUTS IF DESIRED. BAKE IN PREPARED PAN AT 350 DEGREES FOR 60 TO 70 MINUTES. ALLOW TO COOL BEFORE CUTTING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CORN BREAD (11-15-93) (23:45) 1/2 C BUTTER OR SUNFLOWER OIL 1 C CORN MEAL 1/4 C HONEY 1 C FLOUR 1 EGG 1 PINCH SALT, (OPT.) 1 C MILK 2 TSP BAKING POWDER CREAM TOGETHER BUTTER OR OIL, HONEY, EGG, AND MILK. COMBINE AND ADD THE DRY INGREDIENTS, STIR TOGETHER UNTIL JUST MOISTENED. BAKE IN OILED PAN FOR 20 TO 30 MINUTES AT 350 DEGREES. TOPS WILL SPLIT WHEN DONE. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN BREAD 1 (01/06/94) (0:14) 3/4 - CUP CORNMEAL 1 - CUP FLOUR 3 - TSP BAKING POWDER 1/2 - TSP SALT 1/8 TO 1/3 - CUP SUGAR SIFT TOGETHER. ADD: 1 - EGG, BEATEN 1 - CUP MILK MIX TOGETHER. 2 1/2 - TBSP MELTED SHORTENING MELT IN A HEAVY IRON SKILLET, IF AVAILABLE; RETURN SKILLET TO HEAT AND SPRINKLE, LIGHTLY, WITH MEAL. POUR MIXTURE INTO HOT SKILLET AND BAKE @ 425 DEGREES FOR 20 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORN LIGHTBREAD (08-15-93) (0:51) SERVINGS: 1 2 C CORNMEAL 1 C ALL PURPOSE FLOUR 1/2 C SUGAR 1 T BAKING SODA 1 T SALT 2 C BUTTERMILK OR SOUR MILK 3 T OIL OR BACON DRIPPINGS COMBINE DRY INGREDIENTS; BLEND IN MILK AND OIL. SPOON INTO LIGHTLY GREASED 9" X 5" LOAF PAN. LET STAND 10 MINUTES. BAKE AT 375 DEGREES FOR 35-40 MINS; LET COOL 5 MINS BEFORE REMOVING FROM PAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNMEAL YEAST BREAD (02/26/94) (13:37) YIELD: 2 SERVINGS 2 PK DRY YEAST 1/2 C LUKEWARM WATER 1/2 C SUGAR 1 1/2 TS SALT 1/3 C BUTTER OR MARGARINE 3/4 C MILK 1 LG EGG 1 C WHITE FLOUR 3/4 C YELLOW CORNMEAL YEAST MIXTURE 3 C TO 3 1/2 C FLOUR DISSOLVE YEAST IN WARM WATER. COMBINE SUGAR, SALT, MARGARINE IN MIXING BOWL. POUR MILK INTO MIXING BOWL. STIR IN EGG, FLOUR, CORNMEAL, YEAST MIXTURE. BEAT WELL. STIR IN ENOUGH ADDITION FLOUR TO MAKE SOFT DOUGH. TURN DOUGH ONTO LIGHTLY FLOURED BOARD AND KNEAD UNTIL SATINY, ABOUT 10 MINUTES. PLACE DOUGH IN GREASED BOWL; COVER AND LET RISE IN WARM PLACE UNTIL DOUBLE IN SIZE--ABOUT ONE HOUR. PUNCH DOUGH DOWN. DIVIDE IN HALF AND PLACE IN 2 GREASED 8" LOAF PANS. BRUSH WITH MELTED MARGARINE. COVER AND LET RISE UNTIL NEARLY DOUBLE, ABOUT 45 MINS. BAKE 350 FOR 30-45 MINS OR UNTIL GOLDEN BROWN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CORNY CORN BREAD (05/24/93) (2:11) 1 C. FLOUR 1 C. CORNMEAL 1/4 C. SUGAR 4 T. BAKING POWDER 3/4 T. SALT 2 BEATEN EGGS 1 C. MILK 1/4 C. OIL OR SHORTENING, MELTED 1 C. FRESH CORN KERNELS 4 SLICES COOKED, CRUMBLED BACON COMBINE IN ORDER GIVEN. TURN INTO A GREASED 9 X 9 X 2 BAKING PAN. BAKE AT 425 DEGREES FOR 20 TO 25 MINUTES OR UNTIL GOLDEN. MAKES 8 OR 9 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRACKED WHEAT BREAD (11-16-93) (0:36) 1/2 C WARM WATER 1 C MILK OR BUTTERMILK 3 T MOLASSES 3 T BUTTER 1/2 C YEAST (REALLY!) 4 C WHOLE WHEAT FLOUR 1 C WATER 1 TSP SALT 1/2 C HONEY 1 C CRACKED WHEAT COMBINE WARM WATER AND MOLASSES. ADD YEAST. STIR 100 TIMES TO START YEAST ACTION. MIX REMAINING WATER, HONEY, MILK AND BUTTER; HEAT TO BODY TEMPERATURE. DD TO YEAST MIX AND LET STAND 10 MINUTES. STIR TOGETHER FLOUR, SALT AND CRACKED WHEAT AND ADD TO YEAST MIXTURE. TURN ONTO FLOURED WORK SURFACE AND KNEAD UNTIL HANDS ARE CLEAN, OR UNTIL YOU'RE P ERSPIRING, AT LEAST 20 MINUTES. (WE GET THE WHOLE FAMILY TO HELP.) PLACE DOUGH IN LIGHTLY OILED BOWL. COVER WITH A TOWEL AND LET RISE IN WARM PLACE FOR ABOUT ONE HOUR, UNTIL DOUBLE IN SIZE. PUNCH DOWN AND KNEAD AGAIN FOR 5 MINUTES. DIVIDE DOUGH AND PLACE IN OILED LOAF PANS. BAKE AT 350 DEGREES FOR 30-45 MINUTES OR UNTIL BREAD MAKES A THUD SOUND WHEN THUMPED WITH FINGER. LET COOL BEFORE SLICING. AFTER YOU MAKE THIS YOU'VE EARNED A REST. SERVE IT WITH A SIMPLE GREEN SALAD AND CHEESE. MAKES 3 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY BREAD (05-14-92) (23:55) 1 1/2 CUPS WHOLE WHEAT FLOUR 1 CUP BRAN 1 CUP BROWN SUGAR 2 TEASPOONS BAKING POWDER 1/2 TEASPOON BAKING SODA 1 TEASPOON SALT 1/2 CUP ORANGE JUICE 2 TABLESPOONS LIGHT OLIVE OIL 1 (15 OUNCE) CAN JELLIED CRANBERRIES PREHEAT OVEN TO 350 DEGREES. HAVE READY A GREASED 9 X 5 INCH LOAF PAN. COMBINE THE DRY INGREDIENTS IN A LARGE BOWL. ADD REMAINING INGREDIENTS AND MIX WELL. POUR THE BATTER INTO PREPARED PAN. BAKE AT 350 DEGREES FOR 50 TO 60 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CRANBERRY BREAD 1 (01/06/94) (20:59) 2 - CUPS SIFTED FLOUR 1 - CUP SUGAR 1/4 - TSP SALT 1/2 - TSP SODA 1 1/2 - TSP BAKING POWDER 1 - EGG 1/2 - CUP ORANGE JUICE 2 - TBSP MELTED BUTTER 2 - TBSP HOT WATER 1/2 - CUP NUTS 1 1/2 - CUPS CRANBERRIES (MAY BE CHOPPED) SIFT FIRST 5 INGREDIENTS TOGETHER; SET ASIDE. BEAT EGG; ADD ORANGE JUICE AND MELTED BUTTER. MIX WITH FLOUR MIXTURE. ADD HOT WATER, NUTS AND CRANBERRIES THAT HAVE BEEN CUT IN HALF. BAKE @ 350 DEGREES FOR 1 HOUR AND 10 MINUTES IN A 9 X 5 X 3" LOAF PAN. WRAP WHILE HOT. MAY BE FROZEN FOR LONG KEEPING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY BREAD 2 (01/06/94) (21:20) 2-CUP FLOUR 1-CUP SUGAR 1/2-TSP SALT 1/2-TSPBAKING SODA 1 1/2-TSP BAKING POWDER MIX IN BOWL. 1-EGG 1/2-CUP ORANGE JUICE 2-TBSP MELTED BUTTER BEAT IN ANOTHER BOWL. MIX ALL TOGETHER WITH DRY INGREDIENTS. ADD: 2-TBSP HOT WATER 1/2-CUP NUT MEATS 1 1/2-CUP FRESH CRANBERRY (CUT IN HALF) PUT INTO GREASED PAN. BAKE @ 350 DEGREES 1 HOUR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY NUT BREAD (01/06/94) (0:22) 1 - CUP FRESH OR FROZEN CRANBERRIES, COARSELY CHOPPED 1/2 - CUP CHOPPED NUTS 1 - TBSP GRATED ORANGE PEEL 2 - CUPS ALL-PURPOSE FLOUR 1 - CUP SUGAR 1 1/2 - TSP BAKING POWDER 1 - TSP SALT 1/2 - TSP; BAKING SODA 2 - TBSP SHORTENING 3/4 - CUP ORANGE JUICE 1 - EGG, WELL BEATEN PREHEAT OVEN TO 350 DEGREES. GENEROUSLY, GREASE AND LIGHTLY FLOUR 9 X 5 X 3" LOAF PAN. PREPARE CRANBERRIES, NUTS AND ORANGE PEEL. SET ASIDE. IN A BOWL, MIX TOGETHER FLOUR, SUGAR, BAKING POWDER, SALT AND SODA. CUT IN SHORTENING. STIR IN ORANGE JUICE, EGG, AND ORANGE PEEL MIXING JUST UNTIL MOISTEN. FOLD IN CRANBERRIES AND NUTS. SPOON INTO PREPARED PAN. BAKE 60 MINUTES OR UNTIL WOODEN TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL ON A RACK, 15 MINUTES. REMOVE FROM PAN. COOL COMPLETELY. WRAP AND STORE OVERNIGHT. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY NUT BREAD 1 (01/06/94) (0:28) 1 - CUP RAISINS 1 - CUP BRANDY 1/2 - CUP BUTTER 1/2 - CUP LIGHT BROWN SUGAR 6 - TBSP ORANGE MARMALADE 3/4 - CUP SMALL-CURD CREAMED COTTAGE CHEESE 2 - EGGS GRATED RIND OF 1 ORANGE 1/4 - CUP ORANGE JUICE 3 3/4 - CUP FLOUR 1 - TBSP BAKING POWDER 1 - TSP BAKING SODA 1/2 - TSP SALT 1/2 - TSP CINNAMON 1/4 - TSP GINGER 1/4 - TSP ALLSPICE 1 - CUP CRANBERRIES, COARSELY CHOPPED 1 - CUP COARSELY CHOPPED NUTS GREASE A 9 X 5" LOAF PAN. SET ASIDE. COMBINE RAISINS AND BRANDY. SET ASIDE. CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY. STIR IN MARMALADE. BEAT IN COTTAGE CHEESE, EGGS, ORANGE RIND AND JUICE. MEASURE FLOUR AND SIFT WITH BAKING POWDER, SODA, SALT, CINNAMON, GINGER AND ALLSPICE. STIR THE FLOUR INTO COTTAGE CHEESE MIXTURE. FOLD IN RAISINS AND BRANDY, CRANBERRIES AND NUTS. SPOON INTO LOAF PAN. BAKE @ 350 DEGREES FOR 1 1/2 HOUR. COOL IN PAN 10 MINUTES BEFORE REMOVING TO CAKE RACK FOR COOLING. THIS BREAD ALSO MAY BE BAKE IN TWO 7 X 3" LOAF PANS FOR ABOUT AN HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRANBERRY ORANGE BREAD (05-19-92) (2:49) 2 CUPS ALL-PURPOSE FLOUR 1 1/2 TEASPOONS BAKING POWDER 1 TEASPOON BAKING POWDER 1/2 TEASPOON SALT 1 CUP SUGAR 1 EGG, BEATEN 1/2 CUP ORANGE JUICE GRATED RIND OF 1 ORANGE 2 TABLESPOONS MELTED MARGARINE OR BUTTER 2 TABLESPOONS HOT WATER 1 CUP RAW WHOLE CRANBERRIES 1 CUP COARSELY CHOPPED WALNUTS COMBINE FLOUR, BAKING POWDER, SODA, SALT AND SUGAR IN LARGE MIXING BOWL; SET ASIDE. MIX BEATEN EGG WITH ORANGE JUICE, RIND, BUTTER AND HOT WATER. FOLD FLOUR MIXTURE INTO EGG MIXTURE UNTIL BLENDED. DO NOT BEAT. GENTLY FOLD IN CRANBERRIES AND WALNUTS. SPOON INTO GREASED 9 X 5 X 3 INCH LOAF PAN OR SMALLER PANS OF CHOICE. BAKE AT 325 DEGREES FOR 60 MINUTES; TEST IN CENTER WITH WOODEN PICK. COOL ON RACK FOR 15 MINUTES BEFORE REMOVING FROM PAN. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- CRANBERRY PECAN BREAD (01/06/94) (21:34) 2 - CUPS UNSIFTED FLOUR 3/4 - CUP SUGAR 1 - CUP COARSELY CHOPPED FRESH CRANBERRIES 1/2 - CUP COARSELY CHOPPED PECANS 2 - TSP BAKING POWDER 1/4 - TSP SALT 1 - EGG 1/2 - CUP APPLE CIDER OR APPLE JUICE 1/3 - CUP MAYONNAISE GREASE AND FLOUR 8 1/2 X 4 1/2 X 2 1/2" LOAF PAN. IN LARGE BOWL, STIR FIRST 6 INGREDIENTS TOGETHER. IN SMALL BOWL, WITH FORK, BEAT EGG SLIGHTLY; BEAT IN CIDER AND MAYONNAISE UNTIL SMOOTH. ADD FLOUR MIXTURE; STIR UNTIL JUST MOISTENED. SPOON INTO PAN. BAKE @ 350 DEGREES 1 HOUR OR UNTIL TESTER COMES OUT CLEAN. COOL 10 MINUTES. REMOVE FROM PAN. COOL ON WIRE RACK. BEST SECOND DAY. TO FREEZE: WRAP TIGHTLY IN PLASTIC WRAP THEN IN FOIL. PLACE IN PLASTIC BAG AND SECURE WITH WIRE TWIST. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRESCENT ROLL BREAD (01/08/94) (0:06) SERVINGS: 8 3 CN CRESCENT ROLLS (LARGE) 3/4 EA STICK MARGARINE OR BUTTER MELT BUTTER IN BUNDT PAN. REMOVE ROLLS FROM CANS BUT DO NOT UNROLL OR SEPARATE. PREHEAT OVEN TO 325~F. BAKE ABOUT 25 - 35 MINUTES OR UNTIL GOLDEN BROWN. TO REMOVE FROM PAN, INVERT IMMEDIATELY ON PLATE, BEING CAREFUL OF ANY LEFTOVER BUTTER. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRISPY ITALIAN BREAD (01/06/94) (21:37) 1 - CUP PROGRESSO OLIVE OIL OR 1 CUP (2 STICKS) BUTTER, MELTED 1 - CUP PROGRESSO ITALIAN STYLE BREAD CRUMBS 1 - 16 OZ LOAF ITALIAN BREAD PREHEAT OVEN TO 400 DEGREES. CUT BREAD IN HALF LENGTHWISE. PLACE ON A BAKING SHEET. BAKE FOR 10 MINUTES. MEANWHILE, COMBINE OLIVE OIL OR BUTTER AND BREAD CRUMBS. SPREAD CUT SURFACES OF BREAD WITH CRUMB MIXTURE. SWITCH OVEN TO BROIL. BROIL BREAD 3" FROM HEAT SOURCE FOR 1 MINUTE OR UNTIL SURFACE IS BUBBLY AND LIGHTLY BROWNED. SLICE AND SERVE IMMEDIATELY. MAKES 16 (2") SLICES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUSTY CHEDDAR BREAD (05-01-93) (16:43) 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 TS 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CRUSTY HONEY WHOLE WHEAT BREAD (01/06/94) (21:05) 1 - CUP MILK 1 - CUP WATER 1/2 - CUP HONEY 3 - TBSP BUTTER OR MARGARINE 2 - CUPS ALL-PURPOSE FLOUR 1 - CUP WHOLE WHEAT FLOUR 2 - PKG (1/4 OZ) ACTIVE DRY YEAST 1 - EGG 1 - TBSP SALT 1 1/2 - CUPS WHOLE WHEAT FLOUR 1 1/2 TO 2 - CUPS ALL-PURPOSE FLOUR HEAT MILK, WATER, HONEY AND BUTTER TO 120 DEGREES. USING DOUGHMAKER, MIX AT HIGH SPEED FOR 3 MINUTES, IN A LARGE BOWL, COMBINE 2 CUPS ALL-PURPOSE FLOUR, 1 CUP WHOLE WHEAT FLOUR, YEAST, EGG, SALT AND WARMED MILK. IT MAY BE NECESSARY TO SCRAPE BOWL SIDES WITH A RUBBER SPATULA. ADD WHOLE WHEAT FLOUR AND 1 1/2 CUPS ALL-PURPOSE FLOUR AND CONTINUE KNEADING 3 MORE MINUTES. IF DOUGH IS STICKY, KNEAD IN ENOUGH OF REMAINING 1/2 CUP ALL-PURPOSE FLOUR TO FORM A STIFF DOUGH. PLACE DOUGH IN A GREASED BOWL, TURNING ONCE TO GREASE TOP. COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLED, ABOUT 1 HOUR. PUNCH DOWN AND DIVIDE INTO 2 EQUAL PARTS. SHAPE INTO LOAVES AND PLACE IN 2 GREASED 9 X 5 X 3" PANS. COVER AND LET RISE IN WARM PLACE UNTIL DOUBLED, ABOUT 1 1/2 HOURS. BAKE IN PREHEATED 375 DEGREE OVEN 10 MINUTES. REDUCE HEAT TO 350 DEGREES AND CONTINUE TO BAKE 30 TO 35 MINUTES. REMOVE FROM PANS AND LET COOL ON WIRE RACK. YIELD: 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CURRIED PISTACHIO BREAD (04/05/94) (2:03) YIELD: 1 LOAF 1 EXTRA-LARGE EGG 1 T SALT 3/4 C WATER 1/2 C BRAN FLAKES 2 T HONEY 1/2 C OATMEAL 2 T (1/4 SQ.) MARGARINE 1 1/2 T CURRY POWDER 2 1/4 C UNBLEACHED BREAD FLOUR 2 1/2 T ACTIVE DRY YEAST 3 T NONFAT DRY MILK POWDER 1/2 C UNSALTED PISTACIOS, SHELLED PLACE ALL INGREDIENTS, EXCEPT PISTACHIOS, IN THE BREADMAKER, PROGRAM FOR SWEET AND PRESS START. ADD PISTACHIOS IN 10 MINUTES A BIT AT A TIME. PRESS DOWN ON DOUGH WITH A SPATULA TO ENCORPORATE PISTACHIOS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= CZECHOSLOVAKIA CHRISTMAS BREAD (01/06/94) (0:13) 3 - CUPS ALL-PURPOSE FLOUR 1 - TSP SALT 1/2 - CUP VANILLA SUGAR 2 - EGG YOLKS, BEATEN 1 - OZ FRESH YEAST 1 1/4 - CUPS WARM MILK 3 - TBSP CHOPPED CANDIED MIXED PEEL 3 - TBSP SULTANAS 1/2 - CUP BUTTER, MELTED 2 - OZ FLAKED ALMONDS TOPPING: 2 - EGG WHITES, BEATEN PINCH SALT 1 TO 2 - TBSP FLAKED ALMONDS (OR 1 OZ POPPY SEEDS) SIFT FLOUR AND SALT INTO LARGE BOWL. IN A SMALLER BOWL, PUT 1/4 OF THE SIFTED FLOUR, 2 TBSP OF SUGAR, 2 EGG YOLKS, YEAST AND 1/3 OF THE WARM MILK. BEAT WELL UNTIL A SMOOTH BATTER ENTIRELY FREE OF LUMPS. COVER BOWL WITH CLOTH; ALLOW TO STAND UNTIL LIGHT AND SPONGY. MEANWHILE, SOAK PEEL AND SULTANAS IN REMAINING WARM MILK. ADD BUTTER, ALMONDS AND SOAKED FRUIT TO SIFTED FLOUR TOGETHER WITH YEAST MIXTURE AND ENOUGH WARM MILK TO MAKE A MANAGEABLE DOUGH. KNEAD WELL ON A FLOURED BOARD UNTIL SMOOTH AND ELASTIC. PUT DOUGH IN LARGE GREASED PLASTIC BAG COVERED WITH CLOTH. ALLOW TO RISE UNTIL DOUBLE IN SIZE. PUNCH DOWN DOUGH ON FLOURED BOARD. DIVIDE INTO 8 EQUAL PIECES. PUT 4 PIECES BACK IN PLASTIC BAG WHILE YOU ROLL THE OTHER 4 INTO LONG ROPES. BRAID THESE, STARTING IN THE MIDDLE; DAMP THE ENDS WITH WATER. PINCH TOGETHER TO PREVENT THEM SEPARATING. THIS SECTION FORMS THE BASE OF THE LOAF. PLACE THIS ON A GREASED BAKING SHEET. BRUSH WITH THE EGG WHITES, BEATEN A LITTLE WITH A PINCH OF SALT. MAKE ANOTHER BRAID WITH 3 OF THE REMAINING PIECES OF DOUGH. PLACE THIS FIRMLY ON TOP OF THE BASE. BRUSH WITH EGG WHITE MIXTURE. DIVIDE THE LAST PIECE OF DOUGH IN HALF; ROLL INTO 2 THIN ROPES. TWIST THESE TOGETHER. PRESS ALONG TOP OF LAST BRAID. BRUSH WITH EGG WHITE MIXTURE. IF FIRST 2 BRAIDS LOOK AT ALL DRY, GIVE THEM ANOTHER COAT OF EGG WHITE MIXTURE AND SPRINKLE LOAF WITH POPPY SEEDS OR ALMONDS. COVER WITH GREASED WRAP. ALLOW TO STAND AGAIN UNTIL WELL RISEN. BAKE @ 350 DEGREES FOR 40 TO 50 MINUTES, UNTIL GOLDEN BROWN. COOL ON WIRE RACK BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- DARK BREAD (11-15-93) (22:29) 1 C WARM WATER, AT BODY TEMPERATURE 1/4 C MAPLE SYRUP 2 T YEAST 4 EGGS, AT ROOM TEMPERATURE 1/4 C MOLASSES 1 T INSTANT COFFEE 2 T CAROB POWDER 4 C WHOLE WHEAT PASTRY FLOUR 1 1/2 C RYE FLOUR 1/2 C CORN MEAL 1 EGG 1 T WATER COMBINE WARM WATER AND MAPLE SYRUP; SPRINKLE ON YEAST; SET ASIDE. USING A WHISK, BLEND EGGS, MOLASSES, AND COFFEE. ADD CAROB POWDER AND 1/2 OF FLOUR. BEAT UNTIL SMOOTH. USING A WOODEN SPOON, MIX IN RYE FLOUR AND CORN MEAL; BEAT THOROUGHLY. GRADUALLY ADD REMAINING FLOUR. TURN ONTO FLOURED WORK SURFACE AND KNEAD 15 MINUTES. PLACE IN LIGHTLY OILED BOWL; TURN DOUGH SO TOP IS ALSO OILED. COVER WITH A TOWEL AND LET STAND FOR 1 HOUR. TURN OUT, PUNCH DOWN, AND KNEAD FOR 3 MINUTES. FORM INTO ROUND LOAVES. PLACE ON LIGHTLY OILED COOKIE SHEETS. COMBINE EGG AND WATER; USE TO BRUSH LOAVES. LET RISE AGAIN FOR 1 HOUR; BAKE AT 350 DEGREES, 30-40 MINUTES OR UNTIL THUNKING SOUND IS MADE WHEN BREAD IS HIT WITH A KNUCKLE. MAKES 2 LOAVES -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE CHEESE BREAD (01/06/94) (0:33) 8 - OZ DATES, FINELY CHOPPED 1 3/4 - CUPS FLOUR 1/2 - CUP SUGAR 1/4 - TSP SALT 1 - TSP BAKING SODA 1 - EGG, BEATEN 3/4 - CUP CHOPPED NUTS POUR 3/4 CUP BOILING WATER OVER DATES. LET STAND FOR 5 MINUTES. SIFT DRY INGREDIENTS INTO A BOWL. ADD DATES AND REMAINING INGREDIENTS; MIX WELL. POUR INTO GREASED LOAF PAN. BAKE FOR 50 MINUTES. COOL ON WIRE RACK. OVEN TEMPERATURE: 350 DEGREES PAN SIZE: 5 X 9" LOAF PAN YIELD: 1 LOAF -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DATE NUT BREAD (11-14-93) (17:55) 2 C WHOLE WHEAT PASTRY FLOUR 2 TSP BAKING POWDER 1 TSP NUTMEG 1/4 C BUTTER 1/3 C MAPLE SYRUP 2 EGGS 2 TEASPOON VANILLA 1/2 C MILK 1 C DATES, CHOPPED 1/2 C WALNUTS (OR OTHER NUTS), CHOPPED SIFT TOGETHER FLOUR, BAKING POWDER AND NUTMEG; SET ASIDE. CREAM BUTTER WITH MAPLE SYRUP; ADD EGGS, VANILLA, AND MILK. STIR IN FLOUR MIXTURE. FOLD IN DATES AND NUTS. POUR MIXTURE INTO LIGHTLY BUTTERED 9" X 5" LOAF PAN. BAKE AT 325 DEGREES FOR 1 1/4 HOURS OR UNTIL TOP SPLITS OR TOOTHPICK COMES OUT CLEAN. MAKES 1 LOAF -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= DILL BREAD (05-12-93) (22:35) 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 DILL SEED 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, BRUSH LOAF WITH SOFT BUTTER, SPRINKLE WELL WITH SALT. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= EGG BREAD (01/06/94) (0:37) 1/2 - CUP SOFTENED BUTTER 1 1/2 - CUPS MILK 2 - PKG DRY YEAST 5 1/2 - CUP UNBLEACHED FLOUR 3 - TBSP SUGAR 2 - TSP SALT 2 - EGGS 1 - EGG WHITE 1 - TBSP WATER POPPY SEEDS HEAT BUTTER AND MILK IN A SAUCEPAN UNTIL BUTTER MELTS, THEN ALLOW TO COOL TO LUKEWARM. COMBINE YEAST, FLOUR, SUGAR AND SALT IN A BOWL. MIX WELL. WHEN MILK AND BUTTER ARE COOLED, BEAT IN 2 EGGS AND ADD MIXTURE TO FLOUR MIXTURE, A LITTLE AT A TIME, BEATING WELL, AFTER EACH ADDITION. DOUGH WILL BE QUITE STIFF. TURN ONTO A FLOURED BOARD; KNEAD FOR 5 MINUTES. PUT IN A WELL-OILED BOWL; COVER AND LET RISE IN A WARM PLACE UNTIL DOUBLE IN BULK. PUNCH DOWN AND SHAPE INTO 2 LOAVES. MIX EGG WHITE WITH WATER AND BRUSH TOPS OF LOAVES WITH MIXTURE. SPRINKLE WITH POPPY SEEDS. PLACE IN WELL-GREASED 9"X 5" BREAD PANS; COVER AND LET RISE AGAIN FOR 40 MINUTES. BAKE IN A PREHEATED 375 DEGREE OVEN FOR 30 TO 40 MINUTES OR UNTIL GOLDEN BROWN AND HOLLOW TO A TAP ON THE TOP OF THE LOAF. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ENGLISH MUFFIN BREAD (01/06/94) (0:00) 5 1/2 TO 6 - CUPS FLOUR 2 - PKG DRY YEAST 1 - TBSP SUGAR 2 - TSP SALT 1/2 - TSP BAKING SODA 2 - CUPS MILK 1/2 - CUP WATER CORNMEAL SPOON MEASURE FLOUR. COMBINE 3 CUPS FLOUR, YEAST, SUGAR, SALT AND SODA. HEAT LIQUIDS UNTIL VERY WARM (120 TO 130 DEGREES). ADD TO DRY MIXTURE. BEAT WELL. STIR IN ENOUGH MORE FLOUR TO MAKE A STIFF BATTER. SPOON INTO 2 - 8 1/2 X 4 1/2" PANS THAT HAVE BEEN GREASED AND SPRINKLED WITH CORNMEAL. SPRINKLE TOPS WITH CORNMEAL. COVER. LET RISE IN A WARM PLACE FOR 45 MINUTES. BAKE @ 400 DEGREES FOR 25 MINUTES. REMOVE FROM PANS IMMEDIATELY AND COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FIESTA BREAD (01/06/94) (21:39) 1 - 14 1/2 OZ CAN MEXICAN STYLE STEWED TOMATOES, DRAINED AND CHOPPED 1 - 4 OZ CAN DICED GREEN CHILIES 1/4 - CUP SLICED RIPE OLIVES 1/2 - TSP OREGANO 1 - LARGE LOAF FRENCH BREAD 2 - CUPS SHREDDED MONTEREY JACK CHEESE 1/4 - CUP GRATED PARMESAN CHEESE COMBINE TOMATOES, CHILIES, OLIVES AND OREGANO. CUT BREAD IN HALF LENGTHWISE. SPRINKLE EACH HALF WITH SHREDDED MONTEREY JACK CHEESE. SPOON TOMATO MIXTURE OVER EACH HALF; SPRINKLE WITH PARMESAN CHEESE PLACE ON BAKING SHEET; BAKE @ 425 DEGREES FOR 10 MINUTES. SLICE AND SERVE. MAKES 6 SERVINGS. VARIATION: FIESTA BREAD IS DELICIOUS WITH ANY FLAVOR OF STEWED TOMATOES - ITALIAN, CAJUN OR REGULAR. IN PLACE OF GREEN CHILIES, USE 1/4 CUP OF SLICED GREEN ONIONS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= FRENCH BREAD (02/25/94) (1:41) YIELD: 12 SERVINGS 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 CORNMEAL OR FARINA 1 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC BREAD AND SPAGHETTI (04-19-93) (23:33) IBM 1 LONG (8 OUNCE) LOAF FRENCH BREAD 5 TABLESPOONS BUTTER OR MARGARINE, AT ROOM TEMPERATURE 2 TABLESPOONS MINCED PARSLEY 2 GREEN ONIONS, TRIMMED AND FINELY CHOPPED 1 CLOVE GARLIC, MINCED 1/2 TEASPOON DRIED BASIL, CRUMBLED 1/2 TEASPOON SALT 1/4 TEASPOON PEPPER HEAT OVEN TO 400 DEGREES. CUT BREAD DIAGONALLY, PARTWAY THROUGH, INTO 1 INCH SLICES, LEAVING BOTTOM INTACT. IN SMALL BOWL THOROUGHLY BLEND BUTTER, PARSLEY, GREEN ONIONS, GARLIC, BASIL, SALT AND PEPPER WITH A FORK. SPREAD MIXTURE ON BOTH SIDES OF BREAD SLICES, THEN TOP CRUST. WRAP LOOSELY WITH FOIL AND PLACE ON BAKING SHEET. BAKE ABOUT 15 MINUTES. REMOVE FROM OVEN. PREPARE SPAGHETTI ACCORDING TO PACKAGE DIRECTIONS. REMOVE TO INDIVIDUAL PLATES AND SERVE WITH BREAD. MAKES 4 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GARLIC FRENCH BREAD (02/25/94) (1:42) YIELD: 8 SERVINGS 1 LB BREAD,FRNCH,ENR,TSTD 1 GARLIC,RAW 1/4 C OIL,VEG,OLIVE 1/4 C CHEESE, PARMESAN, GT 1/4 C CHEESE, ROMANO SLICE BREAD. DIP IN GARLIC OLIVE OIL. DIP IN MIXED CHEESES. BROIL 3-5 MIN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GEORGIA DATE-PECAN BREAD (02/25/94) (1:40) YIELD: 1 SERVINGS 1/2 C DATES,DRIED,FINELY CHOPPED 1 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GINGER BREAD 1/2 CUP SHORTENING 1/2 CUP SUGAR 1 EGG 1/2 CUP LIGHT MOLASSES 1 1/2 CUPS SIFTED ALL-PURPOSE FLOUR 3/4 TEASPOON SALT 3/4 TEASPOON SODA 1/2 TEASPOON GROUND GINGER 1/2 TEASPOON GROUND CINNAMON 1/2 CUP BOILING WATER CREAM SHORTENING AND SUGAR UNTIL LIGHT. ADD EGG AND MOLASSES; BEAT THOROUGHLY. SIFT TOGETHER DRY INGREDIENTS. ADD TO CREAMED MIXTURE ALTERNATELY WITH WATER, BEATING AFTER EACH ADDITION. BAKE IN GREASED AND LIGHTLY FLOURED 8 X 8 X 2 INCH PAN AT 350 DEGREES FOR 35 TO 40 MINUTES OR UNTIL DONE. SERVE WARM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- GINGERBREAD WITH LEMON SAUCE (01/15/94) (0:11) 2 1/4 - CUPS ALL-PURPOSE FLOUR 1/4 - TSP GROUND CLOVES 3/4 - CUP SUGAR 1/4 - TSP SALT 2 - TSP GROUND GINGER 1 - TSP GROUND CINNAMON 3/4 - CUP MARGARINE, SOFTENED 3/4 - CUP WATER 1 - TSP BAKING SODA 1/2 - CUP MOLASSES 1/2 - TSP BAKING POWDER LEMON SAUCE (RECIPE FOLLOWS) PREHEAT OVEN TO 350 DEGREES. GREASE 9 X 9 X 2" BAKING PAN. IN LARGE BOWL, COMBINE FLOUR, SUGAR, GINGER, CINNAMON, BAKING SODA, BAKING POWDER, CLOVES AND SALT. STIR IN MARGARINE, WATER AND MOLASSES UNTIL WELL BLENDED. POUR INTO PAN. BAKE 40 TO 50 MINUTES OR UNTIL CAKE TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL SLIGHTLY ON WIRE RACK. SERVE WARM WITH LEMON SAUCE. MAKES 9 TO 12 SERVINGS. LEMON SAUCE: 1 /3 - CUP SUGAR 2 - TSP GRATED LEMON PEEL 2 - TBSP CORN STARCH 2 - TBSP LEMON JUICE 1 1/3 - CUPS WATER 3 - TBSP MARGARINE IN 2 QT SAUCEPAN, COMBINE SUGAR AND CORN STARCH. GRADUALLY, STIR IN WATER UNTIL SMOOTH. STIRRING CONSTANTLY, BRING TO BOIL OVER MEDIUM HEAT AND BOIL 1 MINUTE. REMOVE FROM HEAT. STIR IN MARGARINE, LEMON PEEL AND LEMON JUICE UNTIL WELL BLENDED. POUR INTO SERVING BOWL; COVER WITH WAXED PAPER OR PLASTIC WRAP. COOL SLIGHTLY. SERVE WARM ON GINGERBREAD. MAKES ABOUT 2 CUPS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN CHEDDAR CORN BREAD (05-01-93) (16:34) SERVINGS: 6 1 C CORN MEAL; WHITE IF POSS. 1 C UNBLEACHED FLOUR 1 TB BAKING POWDER 1 1/2 TS SALT 10 OZ CHEDDAR; SHARP, SHREDDED 1 C MILK 1/4 C BUTTER, MELTED 1 EA EGG; LG, BEATEN COMBINE THE DRY INGREDIENTS AND THEN STIR IN THE CHEDDAR CHEESE. COMBINE THE MILK, BUTTER AND EGG THEN ADD THEM TO THE DRY INGREDIENTS, MIXING UNTIL JUST MOISTENED. POUR INTO A GREASED 8-INCH SQUARE BAKING PAN AND BAKE AT 425 DEGREES F FOR 35 MINUTES. SERVE HOT. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GOLDEN SPOON BREAD (05-01-93) (16:33) 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 TS SUGAR 1/2 TS 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEK EASTER BREAD (01/06/94) (0:34) 3/4 - CUP PLUS 2 TBSP WARM MILK (110 DEGREES) 1/4 - CUP SUGAR 2 - PKG ACTIVE DRY YEAST 8 - CUPS ALL-PURPOSE FLOUR PINCH SALT GRATED PEEL OF 1 ORANGE 1 - CUP WARM WATER 1/3 - CUP SESAME SEEDS 5 - EGGS, HARD COOKED RED FOOD COLORING 1 - EGG YOLK, BEATEN PUT WARM MILK INTO MEDIUM BOWL; STIR IN 1 TSP SUGAR. SPRINKLE YEAST OVER MILK MIXTURE. LET STAND 5 MINUTES OR UNTIL SURFACE IS FROTHY. STIR GENTLY TO MOISTEN AND DRY PARTICLES REMAINING ON TOP. SIFT IN 1 CUP FLOUR AND REMAINING SUGAR. STIR WELL. COVER; LET STAND IN WARM PLACE OVERNIGHT. OIL BAKING SHEET. SIFT REMAINING FLOUR AND SALT INTO LARGE BOWL. MAKE WELL IN CENTER; ADD YEAST MIXTURE AND ORANGE PEEL. GRADUALLY, STIR IN WATER; MIX TO A DOUGH. ON FLOURED SURFACE, KNEAD DOUGH AT LEAST 10 MINUTES UNTIL SMOOTH AND ELASTIC. SHAPE 2/3 OF DOUGH INTO LONG LOAF 2" HIGH. PLACE ON OILED BAKING SHEET. MAKE 2 THIN ROLLS, THE LENGTH OF THE LOAF FROM REMAINING DOUGH. ROLL IN SESAME SEEDS; TWIST AND PLACE AROUND EDGE OF LOAF. BRUSH EGGS WITH RED FOOD COLORING; LET DRY. PRESS DRIED EGGS INTO LOAF IN UPRIGHT POSITION. BRUSH LOAF WITH EGG YOLK; SPRINKLE WITH SESAME SEEDS. COVER; LET STAND IN WARM PLACE 1 HOUR. PREHEAT OVEN TO 375 DEGREES. BAKE 40 TO 50 MINUTES OR UNTIL LOAF SOUNDS HOLLOW WHEN TAPPED ON UNDERSIDE. COOL ON RACK. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= GREEN TOMATO BREAD (01/06/94) (0:32) 5 TO 10 - MEDIUM GREEN TOMATOES 2/3 - CUP SEEDLESS RAISINS 2/3 - CUP BOILING WATER 2/3 - CUP VEGETABLE SHORTENING 2 2/3 - CUP SUGAR 4 - EGGS 3 1/3 - CUPS OF FLOUR 2 - TSP BAKING SODA 1 1/2 - TSP SALT 1/2 - TSP BAKING POWDER 1 - TSP CINNAMON 1 - TSP CLOVES 2/3 - CUP PECANS OR WALNUTS, COARSELY CHOPPED PEEL AND CORE GREEN TOMATOES. DISCARD PEEL AND SEEDS. PUT CUT-UP PIECES THROUGH BLENDER OR FOOD PROCESSOR UNTIL SMOOTH AND CREAMY. YOU SHOULD HAVE 2 CUPS OF PULP. SOAK RAISINS IN THE BOILING WATER. SET ASIDE TO COOL. CREAM SHORTENING AND SUGAR IN LARGE MIXING BOWL UNTIL FLUFFY. ADD EGGS, 2 CUPS OF TOMATO PULP IN WHICH THEY WERE SOAKED. BEAT WELL. COMBINE FLOUR, SODA, SALT, BAKING POWDER, CINNAMON, CLOVES AND NUTS; STIR TO BLEND. ADD, ONE CUP AT A TIME, TO CREAMED MIXTURE, STIRRING WELL AFTER EACH ADDITION. DIVIDE BATTER INTO TWO 9 X 5" GREASED LOAF PANS. BAKE @ 350 DEGREES FOR 70 MINUTES OR UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEARTHSIDE CHEDDAR BREAD (05-01-93) (16:40) SERVINGS: 4 2 1/2 C UNBLEACHED FLOUR 1/2 C SUGAR 2 TS BAKING POWDER 1 TS SALT 1/2 TS 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). THEY SHOULD BE PEELED, CORED, AND CHOPPED. 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. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEARTY OAT AND WALNUT BREAD (01/06/94) (21:38) 3 TO 3 1/2 - CUPS ALL-PURPOSE FLOUR 1/2 - CUP QUICK COOKING OATS 1/4 - CUP PACKED BROWN SUGAR 1 - TBSP BUTTER OR MARGARINE 1 1/2 - TSP SALT 1 - PKG ACTIVE DRY YEAST 1 1/4 - CUPS VERY WARM WATER (120 TO 130 DEGREES) 3/4 - CUP CHOPPED WALNUTS SOFTENED BUTTER OR MARGARINE MIX 1 1/2 CUP OF THE FLOUR, THE OATS, BROWN SUGAR, 1 TBSP BUTTER THE SALT AND THE YEAST IN A LARGE BOWL. STIR IN WATER; BEAT ON MEDIUM SPEED FOR 2 MINUTES, SCRAPING BOWL OCCASIONALLY. STIR IN NUTS AND ENOUGH OF THE REMAINING FLOUR TO MAKE DOUGH EASY TO HANDLE. KNEAD ON A LIGHTLY FLOURED SURFACE FOR 5 MINUTES. PLACE IN A GREASED BOWL; TURN GREASED SIDE UP. COVER; LET RISE IN A WARM PLACE FOR 1 HOUR OR UNTIL DOUBLE IN VOLUME. (DOUGH IS READY IF INDENTATION REMAINS WHEN TOUCHED.) GREASE A LARGE COOKIE SHEET. PUNCH DOWN THE DOUGH; DIVIDE IN HALVES. SHAPE EACH HALF INTO A ROUND LOAF. PLACE ON THE COOKIE SHEET. BRUSH WITH SOFTENED BUTTER. COVER; LET RISE 30 MINUTES OR UNTIL DOUBLE IN VOLUME. HEAT OVEN TO 375 DEGREES. BAKE ABOUT 35 MINUTES OR UNTIL LOAVES SOUND HOLLOW WHEN TAPPED. REMOVE FROM THE COOKIE SHEET; COOL. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HEIRLOOM GINGERBREAD (04-28-92) (1:58) 1 1/2 CUPS ALL-PURPOSE FLOUR 1 CUP SUGAR 1 TEASPOON CINNAMON 1/2 TEASPOON GINGER 1/2 CUP BUTTER OR MARGARINE 1 EGG, SLIGHTLY BEATEN 2 TABLESPOONS MOLASSES 1 TEASPOON BAKING SODA SCANT TEASPOON SALT 1 CUP BUTTERMILK PREHEAT OVER TO 350 DEGREES. GREASE AN 8 INCH SQUARE BAKING PAN; SET ASIDE. IN LARGE BOWL COMBINE FLOUR, SUGAR, CINNAMON AND GINGER. WITH PASTRY BLENDER OR TWO KNIVES, CUT IN BUTTER OR MARGARINE. RESERVE 1/4 CUP FOR TOPPING. STIR EGG AND MOLASSES INTO FLOUR MIXTURE. STIR BAKING SODA AND SALT IN BUTTERMILK. ADD TO MOLASSES MIXTURE AND POUR INTO PAN. SPRINKLE ON REMAINING TOPPING. BAKE 40 MINUTES OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. MAKES 8 SERVINGS, -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HERB LEMON BREAD HEAT OVEN TO 350 DEGREES. SLICE 2 LOAVES (1 POUND EACH) FRENCH BREAD INTO 1 INCH SLICES. MIX 1 CUP SOFT BUTTER OR MARGARINE. 1 TABLESPOON PLUS 1 TEASPOON LEMON JUICE AND 2 TABLESPOONS FRESHLY MINCED HERBS; SPREAD GENEROUSLY ON CUT SLICES. REASSEMBLE LOAVES; WRAP EACH IN HEAVY DUTY ALUMINUM FOIL. HEAT 15 TO 20 MINUTES. MAKES 2 LOAVES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HERBED CORNBREAD (01/06/94) (0:03) 1 - CUP YELLOW CORNMEAL 1 - CUP UNBLEACHED FLOUR 1 - TBSP HERBS DE PROVINCE 1/2 - TSP BAKING POWDER 1/4 - TSP SALT 2 - EGGS 1 - CUP BUTTERMILK 1/3 - CUP MELTED BUTTER COMBINE CORNMEAL AND FLOUR IN A MIXING BOWL. ADD HERBS BY CRUSHING FINE BETWEEN FINGERS. ADD BAKING POWDER AND SALT; STIR TO COMBINE WELL. BEAT EGGS WITH BUTTERMILK AND BUTTER; STIR INTO DRY INGREDIENTS ONLY ENOUGH TO MOISTEN ALL INGREDIENTS. SPOON INTO A GREASED 8" SQUARE BAKING PAN. BAKE IN A PREHEATED 375 DEGREE OVEN FOR 30 MINUTES. BREAD SHOULD BE LIGHTLY BROWNED AND FIRM TO THE TOUCH IN THE CENTER. SERVES 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HERBED WALNUT AND CHEESE BREAD (01/06/94) (21:36) 1 1/2 - CUPS WATER 1/2 - CUP BUTTER 1 - TBSP HONEY 1/2 - TSP SALT 2 - CUPS UNBLEACHED FLOUR 1/4 - CUP GRATED PARMESAN CHEESE 1 - TSP EACH: DILLWEED, THYME LEAVES 1 - PKG DRY YEAST 1 - EGG, LIGHTLY BEATEN 1 - CUP WHOLE WHEAT FLOUR 1 - CUP CHOPPED WALNUTS 1 - CUP SHREDDED SHARP CHEDDAR CHEESE PUT WATER, BUTTER, HONEY AND SALT IN A SAUCEPAN. HEAT UNTIL BUTTER MELTS, THEN COOL TO LUKEWARM. MEANWHILE, MIX TOGETHER 1 1/2 CUPS OF THE UNBLEACHED FLOUR, PARMESAN CHEESE, DILLWEED, THYME AND YEAST. WHEN LIQUID INGREDIENTS ARE COOLED, COMBINE WITH DRY INGREDIENTS AND BEAT IN EGG. BEAT VERY WELL WITH AND ELECTRIC MIXER ON LOW SPEED. STIR IN REMAINING FLOUR BY HAND. COVER BOWL AND LET DOUGH RISE IN A WARM PLACE FOR 40 MINUTES. STIR DOWN AND SPREAD EVENLY IN A GREASED 8 X 12" BAKING PAN. SPRINKLE WITH NUTS AND CHEDDAR CHEESE. COVER AND LET RISE IN A WARM PLACE UNTIL ALMOST DOUBLED. BAKE IN A PREHEATED 400 DEGREE OVEN FOR 30 MINUTES. COOL AND CUT INTO SQUARES. SERVES 4 TO 6. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY DATE BREAD (01/06/94) (20:58) 6 1/2 TO 7 - CUPS ALL-PURPOSE FLOUR 2 - PKG (8 OZ) CHOPPED DATES, PITTED AND FINELY SNIPPED 1 - CUP WHEAT GERM 1/4 - CUP SUGAR 2 - EGGS, AT ROOM TEMPERATURE 2 - PKG ACTIVE DRY YEAST 2 - TSP SALT 1 - CUP MILK 1 - CUP ORANGE JUICE 2 - TSP CINNAMON 1 - CUP WATER 1 - EGG WHITE, LIGHTLY BEATEN WITH 1 TBSP WATER 1/2 - CUP BUTTER OR MARGARINE NON-STICK COOKING SPRAY IN A LARGE BOWL, MIX 2 CUPS FLOUR, 1/3 CUP WHEAT GERM, SUGAR, YEAST AND SALT. HEAT MILK, WATER, BUTTER AND 1/2 CUP DATES TO 125 TO 130 DEGREES. ADD TO DRY INGREDIENTS; BEAT 2 MINUTES AT MEDIUM SPEED OF ELECTRIC MIXER. ADD EGGS AND 1/2 CUP FLOUR. BEAT AT HIGH SPEED 2 MINUTES. STIR IN ENOUGH ADDITIONAL FLOUR TO MAKE A STIFF DOUGH. KNEAD ON LIGHTLY FLOURED SURFACE UNTIL SMOOTH, ABOUT 8 TO 10 MINUTES. PLACE IN BOWL COATED WITH NON-STICK COOKING SPRAY. SPRAY TOP OF DOUGH WITH COOKING SPRAY. COVER; LET RISE IN WARM, DRAFT-FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 1 HOUR. IN SAUCEPAN, COMBINE REMAINING DATES, ORANGE JUICE AND CINNAMON. COOK AND STIR OVER MEDIUM HEAT UNTIL THICKENED, ABOUT 10 MINUTES. REMOVE FROM HEAT AND STIR IN REMAINING WHEAT GERM; COOL. RESERVE. PUNCH DOWN. SHAPE AS DESIRED (DIRECTIONS FOLLOW). SPRAY SHAPED DOUGH WITH COOKING SPRAY. LET RISE IN WARM, DRAFT-FREE PLACE UNTIL DOUBLED IN SIZE, ABOUT 30 TO 60 MINUTES. BRUSH WITH EGG WHITE. BAKE @ 375 DEGREES (45 TO 50 MINUTES FOR LOAVES 12 TO 15 MINUTES FOR TWISTS 25 MINUTES FOR CORNUCOPIA OR UNTIL DONE). IF NEEDED, COVER WITH FOIL DURING LAST 5 TO 10 MINUTES TO PREVENT OVER BROWNING. REMOVE FROM PANS; COOL ON WIRE RACKS. ALTERNATE SHAPES TWIN LOAF DIVIDE DOUGH INTO 4 EQUAL PIECES. ROLL EACH TO 8 X 9". SPREAD EACH WITH 1/4 FILLING. ROLL UP TIGHTLY FROM LONG SIDE AS FOR JELLY ROLL; PINCH SEAMS AND ENDS TO SEAL. PLACE TWO HALVES, SIDE BY SIDE, SEAM SIDES DOWN IN 9 X 5 X 3" LOAF PAN COATED WITH COOKING SPRAY. REPEAT WITH REMAINING TWO LOAVES. IF DESIRED, SPRINKLE WITH ADDITIONAL WHEAT GERM BEFORE BAKING. BREAKFAST TWISTS DIVIDE DOUGH INTO FOUR EQUAL PARTS. ROLL ONE PIECE TO 8 X 20". SPREAD 1/4 FILLING ON DOUGH TO WITHIN 1/2" OF EDGES. LIFT 8" END AND FOLD OVER 1/3 OF DOUGH; LIFT OTHER 8" END AND FOLD OVER OPPOSITE 1/3 DOUGH TO ENCLOSE FILLING. STARTING FROM FOLDED SIDE, CUT INTO 8 STRIPS. TWIST EACH STRIP AT MIDDLE AND PLACE ON BAKING SHEET COATED WITH COOKING SPRAY. REPEAT WITH RESERVED DOUGH AND FILLING. TO SERVE, TOP WITH CONFECTIONERS SUGAR, IF DESIRED. CORNUCOPIA DIVIDE DOUGH INTO 8 EQUAL PIECES. RESERVE 4 PIECES AND 1/2 FILLING FOR SECOND CORNUCOPIA. ROLL ONE PIECE TO 3 X 10". SPREAD ABOUT 1/4 CUP FILLING IN 1" STRIP DOWN CENTER OF DOUGH. PULL UP EDGES AND PINCH SEAMS AND ENDS TO SEAL. PLACE ON BAKING SHEET COATED WITH COOKING SPRAY. TURN UP 4" OF END TO MAKE "J" SHAPE. ROLL REMAINING THREE PIECES OF DOUGH TO 3 X 20"SPREAD ABOUT 1/4 CUP FILLING IN 1" STRIP DOWN CENTER OF EACH PIECE. PULL UP EDGES AND PINCH SEAMS AND ENDS TO SEAL. COIL END OF ONE ROPE ON BAKING SHEET ABOVE TOP OF "J" TO MAKE END OF BASKET; THEN WRAP OVER AND UNDER "J". CONTINUE WRAPPING REMAINING ROPES AROUND "J" MAKING EACH TURN SLIGHTLY LOOSER TO ENLARGE BASKET. REPEAT WITH RESERVED DOUGH AND FILLING. TO SERVE, GARNISH WITH DRIED FRUITS AND NUTS, IF DESIRED. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY PUMPKIN LOAF (01/06/94) (21:24) 3- CUP BISQUICK 1- CUP SUGAR 1- EGG 1- CAN (16 OZ) PUMPKIN 1- TSP PUMPKIN PIE SPICE 1/2- TSP GROUND CLOVES 1/2- TSP GROUND NUTMEG 1- CUP CHOPPED NUTS HEAT OVEN TO 350 DEGREES. GREASE LOAF PAN OR BUNDT PAN. BEAT ALL INGREDIENTS IN LARGE BOWL AT LOW SPEED, SCRAPPING BOWL CONSTANTLY, FOR 30 SECONDS. BEAT AT MEDIUM SPEED, SCRAPPING OCCASIONALLY, FOR 4 MINUTES. POUR INTO PAN. BAKE UNTIL WOODEN TOOTHPICK COMES OUT CLEAN(ABOUT 1 HOUR & 10 MINUTES). COOL 10 MINUTES. REMOVE FROM PAN. IF DESIRED, COOL COMPLETELY & SPREAD WITH BROWNED BUTTER GLAZE. GLAZE: HEAT 1/4- CUP BUTTER IN SAUCEPAN OVER MEDIUM HEAT UNTIL DELICATE BROWN. REMOVE FROM HEAT. MIX IN 1- CUP POWDERED SUGAR. STIR IN 2 - 4 TBSP HOT WATER, 1 TBSP AT A TIME UNTIL DESIRED CONSISTENCY. DECORATE WITH GREEN FROSTING, MARASCHINO CHERRIES FOR HOLLY BERRY WREATH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOLIDAY RICE BREAD (01/06/94) (21:35) 1 1/2 - CUPS ORANGE JUICE 2 - CUPS SUGAR 2 - EGGS 2 - TSP GRATED ORANGE PEEL 1/4 - CUP MARGARINE, MELTED 2 1/2 - CUPS ALL-PURPOSE FLOUR 2 - TSP BAKING POWDER 1 - TSP BAKING SODA 1 - TSP SALT 1 - CUP COOKED, COOLED EXTRA LONG GRAIN RICE 3/4 - CUP FINELY CHOPPED PECANS 1/2 - CUP POWDERED SUGAR 3 - TBSP ORANGE JUICE 1/2 - TSP GRATED ORANGE PEEL COMBINE ORANGE JUICE, SUGAR, EGGS, 2 TSPGRATED ORANGE PEEL AND MARGARINE. IN A SEPARATE BOWL, MIX FLOUR. BAKING POWDER, BAKING SODA AND SALT. ADD ORANGE JUICE MIXTURE TO DRY INGREDIENTS. MIX WELL. FOLD IN RICE AND PECANS. POUR BATTER INTO TWO GREASED AND FLOURED 9 X 3" LOAF PANS. BAKE @ 350 DEGREES FOR 1 HOUR OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PANS 5 MINUTES, THEN TURN OUT TO COOL. COMBINE POWDERED SUGAR, ORANGE JUICE AND PEEL. DRIZZLE THIS MIXTURE OVER LOAVES WHEN COOL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HONEYMOON SOURDOUGHS (12-05-93) (14:36) SERVINGS: 4 1 C ACTIVE STARTER 1 1/4 C PREPARED BISCUIT MIX 1/2 T BAKING POWDER 1 T COOKING OIL MIX ALL INGREDIENTS THOROUGHLY AND TURN OUT ONTO A FLOURED BOARD, KNEAD LIGHTLY AND THEN ROLL OUT GENTLY AND CUT INTO BISCUITS. BRUSH LIGHTLY WITH MELTED BUTTER OR MARGARINE. PLACE OF GREASED COOKIE SHEET AND BAKE AT 450 DEGREES FOR ABOUT 15 MINUTES. MAKES 9 LARGE BISCUITS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= HOT CROSS BUNS 1 PACKAGE ACTIVE DRY YEAST 1/4 CUP HOTTEST TAP WATER 2 1/3 CUPS FLOUR 1/3 CUP SUGAR 1 TEASPOON SALT 1/4 TEASPOON SODA 1 CUP DAIRY SOUR CREAM 1 EGG 1/2 CUP RAISINS 1/4 CUP DICED CITRON 1 TEASPOON CINNAMON QUICK ICING (BELOW) IN LARGE MIXER BOWL, DISSOLVE YEAST IN HOT WATER. ADD 1 1/3 CUPS OF THE FLOUR, THE SUGAR, SALT, SODA, SOUR CREAM AND EGG. BLEND 1/2 MINUTE ON LOW SPEED, SCRAPING BOWL CONSTANTLY. BEAT 2 MINUTES HIGH SPEED, SCRAPING BOWL OCCASIONALLY. STIR IN REMAINING FLOUR, THE RAISINS, CITRON AND CINNAMON THOROUGHLY. DIVIDE BATTER EVENLY AMONG 12 GREASED MEDIUM CUPS. LET RISE IN WARM PLACE 50 MINUTES. (DOUGH WILL RISE SLIGHTLY BUT WILL NOT DOUBLE). HEAT OVEN TO 350 DEGREES BAKE 30 MINUTES OR UNTIL GOLDEN BROWN. IMMEDIATELY REMOVE FROM PAN. FROST CROSSES ON TOPS OF BUNS WITH ICING. SERVE WARM. MAKES 12 BUNS. QUICK ICING: MIX 1 CUP CONFECTIONERS' SUGAR, 1 TABLESPOON WATER OR MILK AND 1/2 TEASPOON VANILLA UNTIL SMOOTH. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- HOT WATER CORNBREAD (01/06/94) (0:18) 1 - CUP CORNMEAL 1/2 - TSP BAKING POWDER 1 - TBSP SUGAR 1/2 - CUP FLOUR 1/2 - TSP SALT BOILING WATER MIX ALL DRY INGREDIENTS TOGETHER. ADD BOILING WATER TO MAKE MIXTURE STICK TOGETHER. WET HANDS IN ICE WATER AND FORM INTO HUSH PUPPIES OR CORN CAKES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= INDIAN FRY BREAD (10/20/94) (23:52) YIELD: 6 SERVINGS 4 C FLOUR 2 TB BAKING POWDER 1 TS SALT 1/2 C LARD OR SHORTENING 1 C -WARM WATER, ABOUT OIL; FOR DEEP FRYING HONEY MIX FLOUR, BAKING POWDER AND SALT. CUT IN LARD UNTIL MIXTURE IS TEXTURE OF CORNMEAL. GRADUALLY ADD WARM WATER, USING ONLY ENOUGH TO MAKE DOUGH STICK TOGETHER. DIVIDE DOUGH INTO 6 BALLS THE SIZE OF A FIST. COVER WITH TOWEL AND LET STAND 10 MINUTES. PAT EACH BALL OUT TO SIZE OF LARGE PANCAKE. FRY IN DEEP HOT OIL UNTIL GOLDEN BROWN ON BOTH SIDES. SERVE WITH HONEY. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- IRISH BREAD (01/08/94) (0:00) SERVINGS: 10 4.00 C ALL PURPOSE FLOUR 3.00 T BAKING POWDER 1.50 T BAKING SODA 1.00 C SUGAR 16.00 OZ SOUR CREAM 3.00 EA EGGS 1.00 T VANILLA 1.00 X RAISINS-AS MUCH AS YOU LIKE MIX TOGETHER ALL DRY INGREDIENTS: THE FLOUR, SUGAR, BAKING POWDER, AND BAKING SODA. IN A SEPARATE BOWL, MIX TOGETHER ALL WET INGREDIENTS: THE SOUR CREAM, EGGS, AND VANILLA. NOW MIX THE DRY INGREDIENTS INTO THE WET INGREDIENTS. MIX THOROUGHLY. SHOULD BE A SLIGHTLY STICKY DOUGH TEXTURE. ADD THE RAISINS TO TASTE. BAKE AT 325 DEGREES FOR ABOUT 1 TO 1 1/2 HOURS, OR UNTIL SKEWER COMES OUT CLEAN. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IRISH SODA BREAD (01/06/94) (21:33) 6 - CUPS PLAIN FLOUR 1 - CUP BUTTERMILK 1 - TSP BICARBONATE OF SODA 1 - TSP SALT MIX ALL DRY INGREDIENTS TOGETHER IN A BASIN AND MAKE A WELL IN THE CENTER. ADD ENOUGH MILK TO MAKE A THICK DOUGH. STIR WITH A WOODEN SPOON. THE POURING OF THE MILK SHOULD BE DONE IN LARGE QUANTITIES, NOT SPOONFUL BY SPOONFUL. THE MIXTURE SHOULD BE SLACK BUT NOT WET AND THE MIXING DONE LIGHTLY AND QUICKLY. ADD A LITTLE MORE MILK IF IT SEEMS TOO STIFF. WITH FLOURED HANDS, PUT ON TO A LIGHTLY FLOURED BOARD OR TABLE. FLATTEN THE DOUGH INTO A CIRCLE ABOUT 1 1/2" THICK. PUT ON TO A BAKING SHEET, CUT A LARGE CROSS ON IT WITH A FLOURED KNIFE. (THIS WILL ENSURE EVEN DISTRIBUTION OF HEAT. ) BAKE IN A MODERATE TO HOT OVEN (375 TO 400 DEGREES) FOR ABOUT 40 MINUTES. TEST CENTER WITH A SKEWER BEFORE REMOVING FROM THE OVEN. TO KEEP THE BREAD SOFT, IT IS WRAPPED UP IN A CLEAN TEA TOWEL. MAKES 1 LARGE LOAF OR 2 SMALL ONES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= IRISH SODA BREAD 1 (01/06/94) (21:41) 1 - TBSP BUTTER, SOFTENED 4 - CUPS ALL-PURPOSE FLOUR 1 - TSP BAKING SODA 1 - TSP SALT 1 TO 1 1/2 - CUPS BUTTERMILK 1/2 - CUPS RAISINS 1/3 - CUP IRISH WHISKEY PREHEAT THE OVEN TO 426 DEGREES. WITH A PASTRY BRUSH, COAT A BAKING SHEET, EVENLY, WITH THE TABLESPOON OF SOFTENED BUTTER. SOAK RAISINS IN WHISKEY FOR 1/2 HOUR. SIFT THE FLOUR, SODA AND SALT TOGETHER INTO A DEEP MIXING BOWL. GRADUALLY, ADD 1 CUP OF THE BUTTERMILK BEATING CONSTANTLY WITH A LARGE SPOON UNTIL THE DOUGH IS FIRM ENOUGH TO BE GATHERED INTO A BALL. IF THE DOUGH CRUMBLES, BEAT UP TO 1/2 CUP MORE BUTTERMILK INTO IT BY THE TABLESPOON UNTIL THE PARTICLES ADHERE. ADD RAISINS AND WHISKEY. PLACE DOUGH ON LIGHTLY FLOURED BOARD. PAT AND SHAPE IT INTO A FLAT CIRCULAR LOAF, ABOUT 8" IN DIAMETER AND 1 1/2" THICK. SET THE LOAF ON THE BAKING SHEET. THEN, WITH THE TIP OF A SMALL KNIFE, CUT A 1/2" DEEP "X" INTO THE DOUGH, DIVIDING THE TOP OF THE LOAF INTO QUARTERS. BAKE THE BREAD IN THE MIDDLE OF THE OVEN FOR ABOUT 40 MINUTES OR UNTIL THE TOP IS GOLDEN BROWN. SERVE AT ONCE. MAKES ONE 8" ROUND LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN BREAD (05-11-93) (9:32) 1 LOAF (16 OZS) ITALIAN BREAD, UNSLICED 1/4 CUP MARGARINE, MELTED 1/4 CUP PARMESAN CHEESE, GRATED CUT A 3/4 SLICE FROM TOP OF BREAD. WITH FORK, SCOOP OUT INSIDE OF BREAD TO FORM BASKET, LEAVING 1-INCH BREAD ON ALL SIDES AND BOTTOM OF LOAF. PLACE LOAF ON FOIL IN SHALLOW BAKING PAN. BRUSH TOP, SIDES AND INSIDE OF BREAD WITH MELTED MARGARINE. SPRINKLE LOAF WITH PARMESAN CHEESE, COATING SIDES EVENLY. BAKE IN HOT OVEN (400 DEGREES F.) FOR 10 MINUTES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN CHRISTMAS BREAD (01/06/94) (0:12) 1 - CUP WARM WATER (105 TO 115 DEGREES) 2 - PKG ACTIVE DRY YEAST 1/2 - CUP SUGAR 2 - TSP SALT 1/2 - CUP (1 STICK) BUTTER OR MARGARINE, SOFTENED 3 - EGGS, BEATEN 1 - EGG, SEPARATED 5 1/2 TO 6 - CUPS SIFTED ALL-PURPOSE FLOUR 1 - CUP RAISINS 1 - CUP (8 OZ) MIXED CANDIED PEEL 1/2 - CUP (4 OZ) RED CANDIED CHERRIES, HALVED 1 - TBSP BUTTER OR MARGARINE, MELTED 2 - TBSP WATER 2 - TBSP SUGAR IF POSSIBLE, CHECK TEMPERATURE OF WARM WATER WITH A THERMOMETER. SPRINKLE YEAST OVER WATER IN A LARGE BOWL, STIRRING UNTIL DISSOLVED. ADD 1/2 CUP SUGAR, SALT, 1/2 CUP BUTTER, 3 EGGS, THE EGG YOLK AND 3 CUPS FLOUR; BEAT WITH WOODEN SPOON OR ELECTRIC MIXER UNTIL SMOOTH, ABOUT 2 MINUTES. GRADUALLY, ADD REMAINING FLOUR; MIX IN LAST PART WITH HAND UNTIL DOUGH LEAVES SIDE OF BOWL. TURN DOUGH ONTO LIGHTLY FLOURED BOARD. KNEAD UNTIL SMOOTH, 5 MINUTES. (DOUGH IS SOFT. )PLACE IN LIGHTLY GREASED LARGE BOWL; TURN TO BRING GREASED SIDE UP. COVER WITH TOWEL; LET RISE IN A WARM PLACE, FREE FROM DRAFTS, UNTIL DOUBLE IN BULK, ABOUT 1 HOUR. GREASE WELL AND LINE INSIDE OF 8" SPRINGFORM PAN WITH 4" STRIP OF BUTTERED BROWN PAPER. PUNCH DOWN DOUGH; TURN OUT ONTO LIGHTLY FLOURED PASTRY CLOTH OR BOARD. KNEAD IN RAISINS AND CANDIED FRUITS UNTIL WELL DISTRIBUTED, ABOUT 5 MINUTES. PLACE DOUGH IN PREPARED PAN. BRUSH TOP WITH 1 TBSP MELTED BUTTER. COVER WITH TOWEL; LET RISE IN WARM PLACE, FREE FROM DRAFTS, UNTIL MORE THAN DOUBLE IN BULK, ABOUT 2 HOURS. PREHEAT OVEN TO 350 DEGREES. WITH A SHARP KNIFE, CUT DEEP CROSS ON TOP OF BREAD. BRUSH WITH EGG WHITE COMBINED WITH 2 TBSPWATER. BAKE 30 MINUTES. REMOVE BREAD FORM OVEN. BRUSH AGAIN WITH EGG WHITE MIXTURE AND SPRINKLE WITH SUGAR. CONTINUE BAKING 30 MINUTES LONGER OR UNTIL GOLDEN BROWN. REMOVE FROM PAN; COOL ON RACK. MAKES 1 LOAF. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= ITALIAN ONION BREAD BASKET(11-18-92) (3:10) IBM 1 PACKAGE QUICK RISE YEAST 1 TEASPOON SALT 2 CUPS ALL-PURPOSE FLOUR OLIVE OIL 1 CUP WHOLE WHEAT FLOUR 1 TABLESPOON CORNMEAL 1 MEDIUM SIZED RED ONION 2 TABLESPOONS GRATED PARMESAN CHEESE 1 TABLESPOON FRESH ROSEMARY 1/4 TEASPOON DRIED ROSEMARY 1/4 TEASPOON CRACKED BLACK PEPPER 1/4 CUP THINLY SLICED DRIED TOMATOES ABOUT 2 HOURS BEFORE SERVING OR EARLY IN THE DAY: IN LARGE BOWL, COMBINE YEAST, SALT, AND 1 CUP ALL-PURPOSE FLOUR. IN 1 QUART SAUCEPAN OVER MEDIUM HEAT, HEAT 2 TABLESPOONS OLIVE OIL AND 1 CUP WATER UNTIL VERY WARM. WITH MIXER AT LOW SPEED, BEAT LIQUID INTO DRY INGREDIENTS JUST UNTIL BLENDED. INCREASE SPEED TO MEDIUM; BEAT 2 MINUTES. ADD 1/2 CUP ALL-PURPOSE FLOUR; BEAT 2 MINUTES. STIR IN WHOLE WHEAT FLOUR. KNEAD DOUGH ABOUT 8 MINUTES, WORKING IN ABOUT 1/2 CUP ALL- PURPOSE FLOUR. COVER AND LET REST 15 MINUTES. GREASE 13 X 9 INCH PAN; SPRINKLE WITH CORNMEAL. PAT DOUGH INTO PAN, PUSHING DOUGH WELL INTO CORNERS. COVER; LET RISE IN WARM PLACE UNTIL DOUBLED, ABOUT 30 MINUTES. SLICE ONION. IN 2 QUART SAUCEPAN OVER MEDIUM HEAT, IN 1 TABLESPOON OLIVE OIL, COOK ONION UNTIL TENDER. PREHEAT OVEN TO 400 DEGREES. WITH FINGER, MAKE DEEP INDENTATIONS OVER ENTIRE SURFACE OF DOUGH; DRIZZLE WITH 1 TABLESPOON OLIVE OIL; TOP WITH ONION, PARMESAN, ROSEMARY, PEPPER. BAKE BREAD 20 TO 25 MINUTES UNTIL GOLDEN. SPRINKLE WITH DRIED TOMATO. MAKES 8 SERVINGS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=- IRISH BREAD (08-15-93) (0:54) SERVINGS: 1 1/4 LB BUTTER 2 1/2 T BAKING POWDER 1/2 C SUGAR 1/4 T SALT 2 EA EGGS 1 C MILK 2 1/2 C FLOUR 1 C RAISINS CREAM BUTTER AND SUGAR. MIX FLOUR, SALT, BAKING POWDER, AND ADD TO BUTTER MIXTURE ALTERNATELY WITH MILK. ADD RAISINS. POUR INTO 8" X 8" PAN. BAKE AT 350 DEGREES ONE HOUR. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= JALAPENO-BACON CORN BREAD (03/09/94) (1:16) 4 SLICES BACON 1/4 CUP MINCED GREEN ONIONS WITH TOPS 2 JALAPENO PEPPERS, STEMMED, SEEDED AND MINCED 1 CUP YELLOW CORNMEAL 1 CUP ALL PURPOSE FLOUR 2-1/2 TSP BAKING POWDER 1/2 TSP BAKING SODA 1/2 TSP SALT 1 EGG 3/4 CUP PLAIN YOGURT 3/4 CUP MILK 1/4 CUP BUTTER OR MARG - MELTED 1/2 CUP SHREDDED CHEDDAR CHEESE PREHEAT OVEN TO 400. COOK BACON IN SKILLET UNTIL CRISP, DRAIN ON PAPER TOWELS. POUR 2 TBSP OF THE BACON DRIPPINGS INTO A 9-INCH CAST IRON SKILLET OR 9-INCH SQUARE BAKING PAN. CRUMBLE BACON INTO A SMALL BOWL; ADD GREEN ONIONS AND PEPPERS. COMBINE CORNMEAL, FLOUR, BAKING POWDER, BAKING SODA AND SALT IN A LARGE BOWL. BEAT EGG SLIGHTLY IN A MEDIUM BOWL; ADD YOGURT AND WHISK UNTIL SMOOTH. WHISK IN MILK AND BUTTER. POUR LIQUID MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN BACON MIXTURE. POUR INTO SKILLET; SPRINKLE WITH CHEESE. BAKE 20 TO 25 MINUTES OR UNTIL A WOODEN PICK INSERTED IN THE CENTER COMES OUT CLEAN. CUT INTO WEDGES OR SQUARES AND SERVE HOT! -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BLUEBERRY BREAD (01/06/94) (20:57) 1/3 - CUP BUTTER, MELTED 1 - CUP SUGAR 3 - TBSP FRESH LEMON JUICE 2 - EGGS 1 1/2 - CUPS SIFTED FLOUR 1 - TSP BAKING POWDER 1 - TSP SALT 1/2 - CUP MILK 1 - CUP BLUEBERRIES, TOSSED WITH FLOUR TO COAT 2 - TBSP GRATED LEMON RIND 1/2 - CUP CHOPPED WALNUTS, OPTIONAL PREHEAT OVEN TO 350 DEGREES. GREASE AND FLOUR 9 X 5 X 3" LOAF PAN. IN A LARGE BOWL, MIX BUTTER, SUGAR AND LEMON JUICE. BEAT IN EGG. IN ANOTHER BOWL, SIFT TOGETHER, BAKING POWDER AND SALT. ADD FLOUR MIXTURE TO BUTTER MIXTURE, ALTERNATELY WITH THE MILK, STIRRING JUST ENOUGH TO BLEND. STIR IN BLUEBERRIES, GRATED RIND AND NUTS. POUR BATTER INTO GREASED AND FLOUR LOAF PAN. BAKE FOR ABOUT AN HOUR AND 10 MINUTES. COOL AND STORE, FOIL WRAPPED, FOR 1 DAY BEFORE SLICING. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON BREAD WITH LEMON ICE (11-14-93) (17:01) BREAD: 1 C SUGAR 1/2 C MILK 6 T UNSALTED BUTTER 2 EGGS 1 1/2 C FLOUR 1 TSP BAKING POWDER 1/8 TSP SALT 1 LEMON RIND, GRATED GLAZE: 1/2 C SUGAR 1/4 C FRESH LEMON JUICE LEMON ICE: 2 C WATER 1 C SUGAR 2 T GRATED LEMON RIND 1 C FRESH LEMON JUICE 2 EGG WHITES (OPT) GREASE AND FLOUR A 9X5 LOAF PAN FOR EACH LOAF OF BREAD YOU ARE MAKING. COMBINE SUGAR, MILK, BUTTER, AND EGGS; MIX WELL. BLEND IN FLOUR, BAKING POWDER, SALT AND GRATED LEMON RIND. TURN MIXTURE INTO PAN AND BAKE 1 HOUR IN PREHEATED 350-DEGREE OVEN. COOL SLIGHTLY, REMOVE FROM PAN, AND SET ON FOIL. MEANWHILE, PREPARE GLAZE. COMBINE SUGAR AND LEMON JUICE IN SAUCE PAN. STIR OVER LOW HEAT UNTIL SUGAR DISSOLVES AND GLAZE IS HOT. POUR HOT GLAZE SLOWLY OVER SURFACE OF BREAD. LET BREAD COOL COMPLETELY BEFORE SLICING. TO PREPARE LEMON ICE, COMBINE WATER AND SUGAR IN A SAUCEPAN. ADD RIND AND BRING TO A BOIL. SIMMER 5 MINUTES. LET COOL. ADD LEMON JUICE AND STIR. POUR LIQUID INTO FREEZER TRAYS (TWO FOR EACH LOAF OF BREAD) AND FREEZE UNTIL SET, BUT NOT HARD. PLACE IN FOOD PROCESSOR OR BLENDER. IF DESIRED, ADD EGG WHITES (THEY WILL MAKE THE ICE SMOOTH AND WHITE), AND BEAT UNTIL SMOOTH. REFREEZE FOR ABOUT 3 HOURS OR UNTIL FIRM. WHEN READY TO SERVE, LET STAND FOR A FEW MINUTES BEFORE SCOOPING OUT. SERVE BREAD SLICES WITH A SCOOP OF LEMON ICE ON THE SIDE. MAKES 1 LOAF -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LEMON POPPY SEED BREAD (01/06/94) (21:03) 1/2 - CUP MILK 1 - TBSP POPPY SEED 2 - CUPS FLOUR 1 - TBSP BAKING POWDER 1 - TSP SALT 2/3 - CUP SHORTENING 3/4 - CUP SUGAR 2 - EGGS 1 - TBSP LEMON RIND COMBINE MILK AND POPPY SEED. SIFT DRY INGREDIENTS TOGETHER; CREAM SHORTENING AND SUGAR. BEAT IN EGGS AND RIND; ADD FLOUR AND MILK, ALTERNATELY. BEAT WELL. BAKE IN A 8 1/2 X 4 1/2" PAN FOR 70 MINUTES @ 350 DEGREES. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LIME NUT BREAD (01/06/94) (0:29) 1 - CUP SUGAR 2/3 - CUP MILK 2 - TBSP FRESH LIME JUICE 1 - TBSP FRESH LIME PEEL 1/2 - CUP BUTTER OR MARGARINE, SOFTENED 3 - EGGS 2 1/2 - CUPS FLOUR 2 - TSP BAKING POWDER 1 - TSP SALT 3/4 - CUP CHOPPED PECANS LIME GLAZE * IN LARGE BOWL OF ELECTRIC MIXER, CREAM SUGAR AND BUTTER TOGETHER. ADD EGGS, ONE AT A TIME, BEATING AFTER EACH ADDITION. COMBINE FLOUR, BAKING POWDER AND SALT; ADD TO CREAMED MIXTURE ALTERNATELY WITH MILK. BEAT IN LIME JUICE AND PEEL. STIR IN PECANS. POUR BATTER INTO GREASED LOAF PAN. BAKE @ 350 DEGREES 50 TO 60 MINUTES OR UNTIL WOODEN PICK INSERTED IN CENTER COMES OUT CLEAN. COOL IN PAN 10 MINUTES; REMOVE FROM PAN AND FINISH COOLING ON WIRE RACK. DRIZZLE WITH LIME GLAZE. MAKES ONE LOAF. * LIME GLAZE COMBINE 1 CUP POWDERED SUGAR AND ABOUT 4 TSP FRESH LIME JUICE. MIX WELL. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= LITTLE CHEDDAR BISCUITS (08-15-93) (0:19) SERVINGS: 8 2 C UNBLEACHED FLOUR 1 T MUSTARD; DRY 1 T PAPRIKA 1/4 T BAKING POWDER 1 C BUTTER; ROOM TEMPERATURE 10 OZ CHEDDAR; SHARP, GRATED 1 T WORCESTERSHIRE SAUCE COMBINE THE FLOUR, DRY MUSTARD, PAPRIKA AND BAKING POWDER IN A MEDIUM BOWL. BEAT THE BUTTER, EITHER BY HAND OR WITH AN ELECTRIC MIXER AT MEDIUM SPEED, UNTIL LIGHT AND FLUFFY. SLOWLY BEAT IN THE CHEDDAR CHEESE AND WORCESTERSHIRE SAUCE. GRADUALLY ADD THE FLOUR MIXTURE, STIRRING WITH A FORK, UNTIL WELL BLENDED. ON A LIGHTLY FLOURED SURFACE, SHAPE THE DOUGH INTO A LONG ROLL ABOUT 1 3/4-INCHES IN DIAMETER. WRAP IN PLASTIC WRAP OR FOIL. PLACE ON A PLATTER AND REFRIGERATE FOR AT LEAST 2 HOURS, BETTER OVERNIGHT. PREHEAT THE OVEN TO 325 DEGREES F. SLICE THE DOUGH ABOUT 1/3 INCH THICK. WITH YOUR HANDS, ROLL EACH SLICE INTO A BALL. FLATTEN SLIGHTLY AND PLACE ON AN UNGREASED BAKING SHEET ABOUT 2 INCHES APART. BAKE 8 MINUTES IN THE PREHEATED OVEN. BISCUITS WILL ONLY BROWN SLIGHTLY ON THE BOTTOM. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MENNONITE WHITE BREAD (03/20/94) (13:58) YIELD: 2 LOAVES 1 PK YEAST, DRY 1/2 C ;WATER, WARM 1/3 C SUGAR 2 TS SALT 2 C ;WATER, WARM 2 1/2 TB SHORTENING; MELTED 6 C FLOUR; MORE AS NEEDED TO 7 C DISSOLVE YEAST IN THE 1/2 CUP WATER. IN A LARGE BOWL, COMBINE THE SUGAR, SALT, WATER AND SHORTENING. ADD THE YEAST MIXTURE. GRADUALLY ADD FLOUR TO FORM A SOFT DOUGH. TURN DOUGH OUT ONTO A FLOURED BOARD AND KNEAD UNTIL SMOOTH. PLACE DOUGH IN A GREASED BOWL; TURN TO GREASE THE TOP. COVER WITH A CLEAN TEA TOWEL AND LET RISE UNTIL DOUBLED, ABOUT TWO HOURS. PUNCH DOUGH DOWN; THEN DIVIDE IN HALF AND FORM LOAVES. PLACE IN PREVIOUSLY GREASED BREAD PANS. PRICK THE TOPS WITH A FORK. LET RISE UNTIL HIGHER THAN THE PANS (ABOUT TWO HOURS). BAKE IN A 375 F. OVEN FOR 25 TO 30 MINUTES. COOL FOR 10 MINUTES. BUTTER THE TOPS OF THE LOAVES. PLACE PANS ON THEIR SIDES UNTIL BREAD LOOSENS. REMOVE LOAVES AND COOL COMPLETELY ON RACKS. -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= MENNONITE WHOLE WHEAT BREAD (03/20/94) (13:58) YIELD: 4 LOAVES 2 PK YEAST, DRY 4 C ;WATER, WARM 1/2 C BUTTER; SOFTENED 1/4 C MOLASSES 1/2 C HONEY 2 TS SALT 6 C FLOUR, WHOLE WHEAT 4 C FLOUR, WHITE DISSOLVE YEAST IN THE WARM WATER. COMBINE BUTTER, MOLASSES, HONEY, AND SALT. MIX WELL. ADD YEAST MIXTURE. GRADUALLY ADD FLOUR. TURN ONTO A FLOURED BOARD AND KNEAD UNTIL SMOOTH (THIS WILL TAKE A FAIR AMOUNT OF SHOULDER; THE DOUGH IS FAIRLY HEAVY). PLACE IN A LARGE GREASED BOWL, THEN TURN TO GREASE THE TOP. COVER WITH A CLEAN TEA TOWEL, AND LET RISE UNTIL DOUBLED, ABOUT TWO HOURS. PUNCH DOUGH DOWN, AND LET IT REST A FEW MINUTES. DIVIDE INTO QUARTERS, AND SHAPE INTO LOAVES. PLACE IN GREASED BREAD PANS, AND LET RISE ABOUT ONE HOUR. BAKE AT 375 F. FOR 35