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The Melting Pot 2.0
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------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: All-Bran Seed Loaf
Categories: Breads
Servings: 10
3/4 c Whole wheat flour 3/4 c Flour; all-purpose
1 T Baking powder 1/2 t Salt
1/3 c Sesame seeds 2 t Poppy seeds
3/4 c Orange juice 1/4 c Honey
2 ea Eggs 1/4 c 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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Beer Bread
Categories: Breads
Servings: 8
3 c Flour 3 3/4 t Baking powder
2 1/4 t Salt 1 T Honey
12 oz Beer
Grease 9x5x3" loaf pan.
Mix flour, salt, baking power; combine with 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 cooling rack. Cool completely before slicing.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Chicken with mushroom sauce
Categories: Poultry Main dish Low-cal
Servings: 4
1 ea Chicken, cut up, skinned 1 cn Mushroom soup
1/2 cn Milk 1/2 lb Mushrooms
1/2 c Sherry
Place chicken in casserole dish. Mix together remaining ingredients and
pour over chicken. Cover. Bak at 350F for 45 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: True Garlic Bread
Categories: Breads Garlic
Servings: 6
1 x Garlic Puree(2 Roasted Head) 1/4 lb Unsalted Butter, Softened
2 T (2 pk) Dry yeast 1/2 c Warm Water (115-120 degrees)
2 1/2 c Warm Water 2 T Kosher Salt
3 1/4 c Whole Wheat Flour 3 1/4 c Unbleached All Purpose Flour
1 x Cornmeal
Cream together the garlic puree and butter. (This may be done days in
advance and refrigerated. Bring to room temperature before using).
Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork
or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in
the flour, 1 c at a time, beginning with the whole wheat. Use a whisk
until the dough becomes stiff, then switch to a wooden spoon. Turn the
dough onto a well floured work surface. Knead rhythmically for 10 to 15
minutes, until the dough is smooth, springy, nonsticky, and elastic. Add
more flour as you knead if necessary. The dough is ready if you can poke
to fingers into it and the resulting indentations spring back. Cover the
dough with a cloth and let rest while you wash, dry and generously butter
the bowl. Knead the dough a few more turns, then form it into a ball and
place it in the bowl. Turn it to coat with butter. Cover the bowl and
put it in a warm, draft-free place until the dough has doubled in bulk,
about 1 1/2 hours. It has risen sufficiently when you can gently poke a
finger into the dough and the hole reamins. (Don't poke too
enthusiastically or the dough will collapse.) When doubled, flour your
fist and punch the dough down. Knead it a few times and then let it rest.
Sprinkle 1 large or 2 small baking sheets with a liberal amount of
cornmeal. Divide the dough into 3 equal parts. While you work with 1
piece, keep the other 2 covered. Flour your work surface. With a rolling
pin, roll each piece of dough into a rectangle approximately 14-inches long
X 7-inches wide. Spread it with softened garlic butter. Roll the long
edge toward the opposite long edge, as if you were rolling up a rug.
Pinch ends closed. Place loves on the baking sheets. With a sharp knife
or razor blade, slash the loves lightly at 2-inch intervals. Cover with a
cloth and place in a warm draft-free place to rise until doubled, about
1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40
minutes with a pan of boiling water on the oven floor. Spray loaves with
water several times during the baking process. (This helps the bread form
a thick crusty shell.) To test for doneness, rap the loaf with your
knuckles. The loaf should sound hollow. Cool on wire racks, but the
loaves are delicious eaten warm right out of the oven.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: 100% Whole Wheat Bread
Categories: Breads
Servings: 6
2/3 c Water 3 pk Yeast
1 T Sugar 8 c Scalded Milk
2/3 c Shortening 1 c Sugar
1/2 c Molasses 2 T Salt
12 c Whole Wheat Flour
Dissolve yeast in 2/3 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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Blueberry Buttermilk Muffins
Categories: Breads Cakes Desserts
Servings: 24
2 1/2 c Flour 1 1/2 t Baking powder
1/2 t Soda 3/4 c Sugar
1/4 t Salt 2 x Eggs, beaten
1 c Buttermilk 4 oz Butter
1 1/2 c Blueberries
Sift dry ingredients together in a large bowl. In another bgowl, whish
eggs, buttermilk and butter that has been melted and browned slightly.
Make a well in dry ingredients and pour in liquid ingredients, mixing
quickly. Fold in blueberries. Spoon batter into greased muffin cups and
bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24
muffins.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Hearty Meatless Chili
Categories: Soups Main dish
Servings: 4
1 ea Env. Soup Mix * 4 c Water
16 oz (1 can) Chick Peas ** 16 oz (1 can) Red Kidney Beans ***
14 1/2 oz (1 can) Tomatoes **** 1 c Lentils, Rinsed & Drained
1 ea Large Stalk Celery ***** 1 T Chili Powder
2 t Ground Cumin 1 ea Med. Clove Garlic Fine Chop
1/4 t Crushed Red Pepper
* One of the following soup mixes can be used. Onion, Onion-Mushroom,
** Use either chick peas or garbanzos, rinsed and drained.
*** Rinse and drain the Kidney beans.
**** Tomatoes should be whole peeled tomatoes UNdrained and chopped.
***** Celery stalk should be coarsely chopped.
---------------------------------------------------------------------------
In large saucepan or stockpot, combine all ingredients. Bring to a boil,
then simmer, covered, stirring occasionally, 20 minutes or until lentils
are almost tender. Remove cover and simmer, stirring occasionally, an
additional 30 minutes or until liquid is almost absorded and lentils are
tender. Serve, if desired, over hot cooked brown or white rice and top
with shredded cheddar cheese.
Makes about 4 (2 cup) servings.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Onion-Cheddar Bread
Categories: Breads
Servings: 4
2 1/2 c Unbleached All-Purpose Flour 1 c Whole Wheat Flour
1 pk Active Dry Yeast 1/3 c Warm Water (110-115 Degrees)
1/2 c Orange Juice 1/2 c Water
2 T Butter Or Margarine * 1 ea Env. Onion Soup Mix
1 T Sugar 1 t Salt
5 oz Shredded Cheddar Cheese 1 x Melted Butter Or Margarine
* Butter or margarine should be cut into small pieces.
---------------------------------------------------------------------------
In medium bowl, combine flours and set aside.
In large bowl, dissolve yeast in warm water. Add orange juice, water,
butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture.
Mix until smooth. Stir in enough of the remaining flour mixture until soft
dough is formed and it pulls away from the sides of the bowl.
Turn dough onto lightly floured board, then knead until smooth and elastic,
about 10 minutes. Cover and let rise in warm place until doubled, about
1 hour. (Dough is ready if indentation remains when touched)
Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly
floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese.
roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place
in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then
top with remaining cheese. Bake 45 minutes or until bread sound hollow
when tapped. Remove to wire rack and cool completely before slicing.
Makes 1 loaf.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Starter #1
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 pk Active Dry Yeast
1 x Water To Make Thick Batter
Mix Flour with yeast. Add enough water to make a thick batter. Set in
warm place for 24 hours or until house is filled with a delectable yeasty
smell.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Starter #2
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 x Water To Make Thick Batter
Mix flour and water to make a thick batter. Let stand uncovered for four
or five days, or until it begins working. This basic recipe requires a
carefully scalded container.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Starter #3
Categories: Breads
Servings: 1
2 c Unbleached Flour 1 x Warm Milk To Make Thick Bat.
This starter is the same as starter #2 but uses warm Milk instead of water.
Use the same instructions.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Starter #4
Categories: Breads
Servings: 1
1 x Unbleached Flour 1 x Potato Water
Boil some potatoes for supper, save the potato water, and use it lukewarm
with enough unbleached flour to make a thick batter. without yeast. This
is a good way to make it in camp, where you have no yeast available and
want fast results. This is also the way most farm girls made it in the
olden days. Let stand a day or so, or until it smells right.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Starter #5
Categories: Breads
Servings: 1
4 c Unbleached Flour 2 T Salt
2 T Sugar 4 c Lukewarm Potato Water
Put all ingredients in a crock or large jar and let stand in a warm place
uncovered several days. This is the authors last choice for making a
starter, but seems to be in all the cookbooks dealing with Sourdough
Starters. Use only as a last resort.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Starter #6
Categories: Breads
Servings: 1
1 c Milk 1 c Unbleached Flour
Let milk stand for a day or so in an uncovered container at room
temperature. Add flour to milk and let stand for another couple of days.
When it starts working well and smells right, it is ready to use.
NOTE:
All containers for starters not using yeast, must be carefully scalded
before use. If you are carless or do not scald them the starter will fail.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough French Bread
Categories: Breads
Servings: 18
1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 T Sugar
2 t Salt 1 c Warm Water
1/2 c Milk 2 T Vegetable Oil
1/4 c Sourdough Starter
Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done.
NOTE:
Makes 2 loaves at 18 slices each. Also note the the serving sizes in all
of these recipes is guesstamate. It all depends on the serving size you
select.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: The Doctor's Sourdough Bread
Categories: Breads
Servings: 18
1 c Sourdough Starter 2 c Warm Water
2 c Warm Milk 1 T Butter
1 pk Active Dry Yeast 1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 T Sugar 2 t Salt
2 t Baking Soda
Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight.
Next morning mix in the butter with warm milk and stir in yeast until
until dissolved. Add honey and when thoroughly mixed, add 2 more cups of
flour, and stir in the wheat germ.
Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into
dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture
is bubbly. Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and kead 100 times or until
silky mixture is developed. Form into 4 1-lb loaves, place in well-greased
loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm
room.
Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to
325 degrees F. and bake 20 minutes longer or until thoroughly baked.
Remove from pans and place loaves on rack to cool. Butter tops of loaves
to prevent hard crustyness.
Makes 4 1-lb Loaves
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Honeymoon Sourdoughs
Categories: Breads
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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sheepherder Bread
Categories: Breads
Servings: 18
1 1/2 c Active Sourdough Starter 4 c Unbleached Flour
2 T Sugar 2 T Shortening, Melted
1 t Salt 1/4 t Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Pumpernickle
Categories: Breads
Servings: 10
1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped
2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee
1/2 c Molasses 1/4 c Dry Skim Milk
2 t Salt 3 T Melted Shortening
1/2 c Whole Milk 2 3/4 c Unbleached Flour
1 pk Active Dry Yeast
Pour boiling coffee over chopped caraway seeds. Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well. Let stand for 4 to 8 hours in a warm place, preferabley overnight.
Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast. Mix well. Cover the bowl and let rise to double. Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until
done.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Bran Date Bread
Categories: Breads
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 (ZestOnly)
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 waxpaper 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.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Banana Bread
Categories: Breads
Servings: 12
1/2 c Shortening 1 c Sugar
1 ea Large Egg 1 c Mashed Bananas
1 c Active Sourdough Starter 2 c Unbleached Flour
1 t Salt 1 t Baking Powder
1/2 t Baking Soda 3/4 c Chopped Walnuts
1 t Vanilla OR 1 t Grated Orange Peel
Cream together the shortening and sugar, add egg and mix until blended.
Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir
flour and measure again with salt, baking powder and soda. Add flour
mixture and walnuts to the first mixture, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour
or until toothpick comes out clean. Cool to cold before slicing.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Sams
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 1/2 c Sugar
2 T Shortening 2 c Unbleached Flour
1 t Baking Powder 1 ea Large Egg
1/2 t Nutmeg 1/4 t Cinnamon
1/2 t Baking Soda 1/2 t Salt
1/3 c Buttermilk or Sour Milk
Sift dry ingredients, stir into liquid, roll out and cut with regular
donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry.
Makes about 17 Doughnuts with holes. Just before serving dust with
powdered or cinnamon sugar.
NOTE:
These doughnuts are virtually greasless. And if you want you can make
several batches at a time and freeze. They keep well and to me taste
after a while in the freezer. Take out as many as needed and thaw and put
sugar on or eat plain.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Pizza Shells
Categories: Breads
Servings: 4
1 c Sourdough Starter 1 T Shortening, Melted
1 t Salt 1 c Flour
Mix ingredients, working in the flour until you have a soft dough. Roll
out into a flat shape. Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes. It doesn't take long, so watch carefully. Have
pizza sauce and topping ready and make pizza as usual. Then bake as usual.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Sourdough Cornbread
Categories: Breads
Servings: 4
1/2 c Active Sourdough Starter 2 T Margarine, Melted
1/2 c Cornmeal 1 t Salt
1 T Sugar 1/2 c Sour Cream or Yogurt
2 ea Large Eggs, Stirred 1 c Unbleached Flour
1/2 t Cream Of Tartar 1/2 t Baking Powder
Mix ingredients in the above order, stirring only enough to blend the
mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for
about 15 minutes.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Beer Biscuits
Categories: Breads
Servings: 4
2 c Unbleached Flour 3 t Baking Powder
1 t Salt 1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Zucchini Bread
Categories: Breads Cakes
Servings: 2
3 ea Eggs 1 c Oil
2 c Shreaded raw zucchini 1 3/4 c Sugar
1/4 t Baking powder 2 t Baking soda
2 t Cinnamon 1 t Salt
2 t Vanilla 1 c Chopped nuts
2 c Flour
Put zucchini in strainer and press or squeeze with hands to get excess
liquid out.
Beat eggs, sugar, and oil together. Add flour, baking powder, soda,
cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini
(minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans.
Bake 1 hr. at 350 deg. F.
Recipe may be doubled.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: SUNDAY BLACK-BEAN SOUP (New York Times)
Categories: Soups
Servings: 6
1 lb dried black beans 2 ea smoked ham hocks
3 c chicken stock 4 ea coarsely chopped carrots
3 ea coarsely chopped onions 3 ea coarsely chopped celery
1 T chopped jalepeno pepper 3 ea garlic cloves
1 t cumin 1 c dry sherry
1 ea lime (juice)
To soak beans quickly, cover them with generous amount of water, cover
pot, bring water to boil and boil 2 minutes. Remove cover and allow beans
to sit in the liquid for one hour. Drain.
In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until
onions are golden. Add cumin and jalepenos.
When beans are ready to cook, add ham hocks to beans along with sauted
vegetables, and chicken broth and enough water to cover. Cook for 1 1/2
to 2 hours, or until tender.
Drain the bean mixture and reserve cooking liquid. Puree beans and
vegetables. Add sherry and lime juice and enough of the reserved liquid
to make a thick soup.
Can be served with chopped corriander or sour cream or lemon slice.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Boston Brown Bread
Categories: Breads Main dish
Servings: 10
1/2 c Rye meal or Plain flour 1/2 c Corn Meal
1/2 c Coarse whole wheat flour 1 t Baking Soda
1/2 t Salt 3/8 c Molasses
1 c Sour milk 1/2 c Seedless Raisins
Mix dry ingredients and stir in molasses and sour milk. (To make sour
milk, add 1 T Vinegar to 1 cup sweet milk). Grease two #2 tin cans and
place rings of waxed paper in bottoms. Divide batter evenly between the
two cans, and cover with aluminum foil. Place in covered kettle of
boiling water, bring water half way up sides of cans, and boil for two
hours. When ready to serve, unmold by running knife around inside of can
and shaking out onto plate. Cut thinly and serve with Boston Baked Beans.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Weixenkeimbrot (Molasses Brown Bread)
Categories: Breads
Servings: 4
2 1/2 c Whole-Wheat Flour 1 1/2 c Wheat Germ
1/3 c Brown Sugar 1/2 t Salt
1 c Raisins; Mixed Dark & Light 2 t Baking Soda
1 7/8 c Buttermilk 1/3 c Molasses
Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine
flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix
well. In a second mixing bowl, mix baking soda, buttermilk and molasses,
using a wooden spoon. This misture will start to bubble. Immediately mix
it into the dry ingredients. Spoon the batter into the greased pan. Bake
at once. The bread is done when a toothpick comes out clean, about 1
hour. Turn out of the pan and cool on a wire rack.
Makes 1 loaf.
-----------------------------------------------------------------------------
------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
Title: Dillbrot (Dill Bread)
Categories: Breads Cheese/eggs Vegetables
Servings: 4
1 pk Yeast; Active Dry 1/4 c ;Warm Water(110-120 degrees)
1 c Cottage Cheese; Creamed * 2 T Sugar
1 T Onion; Minced 1 T Butter; Melted
1 ea Egg; Large 1 t Salt
2 t Dillseed 2 1/4 c Flour; Unbleached Or Bread
* Creamed Cottage Cheese should be heated to lukewarm.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Dissolve yeast in warm water. Combine all ingredients in a mixing bowl,
except add the flour a little at a time (it may take up to 2 1/2 cups of
flour). Beat until well mixed and mixture is stiff but not heavy.
(Standard bread dough feeling). Cover and let rise in a warm place until
doubled. Punch down and put dough in a bread pan, or arrange in a round
shape on a greased cookie sheet. Let rise again. Bake for 30 to 45
minutes at 350 degrees F. While warm, bursh loaf with soft butter,
sprinkle well with salt.
Makes 1 loaf.
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