NOTES : 1 oz slice = 64.1 calories, .7g fat, 2.8 g protein, 12.4 g carbohydrates     strongServings: 1/strong  

Combine all ingredients into bread machine pan. Set for white bread. I use the 2 hour bake setting. This bread has a nice light brown color and a fine texture, one of our favorites. My variation of the oatmeal bread recipe in the Zojirushi bread machine manual

put oatmeal in first on top of 1 3/16 C of water to let soak a few minutes longer. Let b/m do its thing; have made +/ 20 loaves of this recipe, never a bad one. HRH FROM: HANS HANSEN (GDCM85A)     strongServings: 12/strong  

Add molasses, salt & oil to scalded milk. Pour, with boiling water, over oats, stir well & let stand till lukewarm. Dissolve yeadt in lukewarm water & let rise. Mix gluten with flour & add to oat mix. Beat well. Add yeast & mix thoroughly. Knead for 5 b

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Stir in egg and 1 cup flour. Add softened yeast and oatmeal. Stir in enough more flour to make a soft dough. Turn out on lightly floured boar

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Yield 6 flat loaves Combine 1 cup flour, salt and yeast in a large bowl. Heat milk to hot (125 to 130 degrees) in saucepan, then stir into flour. Add enough flour to make moderately stiff dough, two and a half

Shift together dry ingredients. Cut in shortening until mixture resembles coarse meal. Add egg and buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough to 1/4 inch thickness; cut

Combine first four ingredients, then add eggs, buttermilk and cracklings stirring well. Heat a well greased cast iron skillet in oven at 400 degress until very hot, about 3 minutes. Pour batter into hot skillet and bake at 400 for 35 minutes or until golden brown. until very

Sprinkle yeast over 1/3 cup lukewarm water. Add 1 tsp. honey. Let dissolve for five minutes. In a large mixing bowl, combine 1 cup lukewarm water, molasses, oil, mashed potatoes and mix until smooth. Add yeast mixture, onion starter, caraway seeds and salt. Mix until well bl

DISSOLVE YEAST IN 1/2 CUP WARM WATER. PLACE SUGAR, SALT AND SHORTENING IN A BOWL. ADD 1c VERY HOT WATER STIR TO DISSOLVE. ADD MILK ADD YEAST. ADD ENOUGH FLOUR TO MAKE STIFF DOUGH. KNEAD TILL SMOOTH BUT NOT STICKY. PLACE IN GREASED BOWL AND LET RISE UNTIL DOUBLED IN SIZE.

1. Butter a 1 1/2 qt. casserole dish and set aside. 2. Heat milk to scalding and poor over bread. Lightly mix, then allow to cool. 3. Add remaining ingredients, stir well, and pour into casserole dish. 4. Bake at 350øF for 40 to 50 minutes, or until kni

Cover raisins with brandy; set aside. Spread 1 1/2 teaspoons butter on each bread slice. Cut bread into 1 inch cubes; set aside. Combine brown sugar, cinnamon, and allspice; reserve 3 teaspoons of this mixture. Toss bread cubes with remaining sugar mixture. Place half o

Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over

Combine dry ingredients; add eggs and buttermilk, mixing well. Stir in bacon drippings. Heat a well greased 10 1/2 inch cast iron skillet in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 450 for 40 minutes or until golden brown. br

I often add dried cranberries and minced orange zest to the dry ingredients before adding the eggs and cream. Note: Reserve 1 Tablespoon egg white for brushing on top. Preheat oven to 400 degrees. Combine flour, baking powder, 2 Tablespoons sugar and salt. Cut

Beat the egg in a large bowl until it becomes light and lemon colored. Gradually beat in the sugar. Beat until the mixture thickens. Combine the flour, baking powder and salt in a second bowl. Add the dry ingredients, alternating with additions of the melted butter, milk and

Makes 1 loaf Combine 1/4 cup of the water, honey and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Fit processor with steel blade. Measure flour, dry milk, wheat germ, butter and salt into work bowl. Process until mixed, about 15 second

Stir honey into warm water. Sprinkle yeast onto water and let stand 5 to 10 minutes. Add salt, milk, and herbs and blend well. Sift in half of flours and stir. Add part of the remaining flours (according to the coarseness of the flour more or less than 5 cups (1.21) may be n

Soften yeast in lukewarm water. (Use warm water for dry yeast.) Pour scalded milk over sugar, salt and shortening. Cool to lukewarm. Stir in 1 cup flour. Add softened yeast and oats. Stir in enough more flour to make a soft dough. Turn out on lightly floured board or ca

Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees

1. Set oven at 450F. Arrange shelf in oven in the top third of the oven. 2. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk to make a soft dough. Knead lightly on floured surface, then pat into a rectangle about 3/4" thick. Cut into squares

About 3 hours before serving or day ahead: 1. In a large bowl, combine yeast, sugar, salt cardamon and 3 cups flour. In 2 quart saucepan over low heat, heat milk and 6 tbsp. margarine or butter (3/4 stick) until very warm (125`F to 130`F.) Margarine or butter does not n

Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first andliquids last. Select Basic Wheat cycle, LIGHT SETTING (or the quivalent setting for your machine. Push Start. Recipe f

SPONGE PREPARATION: Dissolve 1 pk yeast in the warm water. Stir in rye flour and caraway seed. Cover bowl snugly with plastic wrap and let stand for 1 3 days. BAKE DAY PREPARATION: Sprinkle the remaining package of yeast and remaining 1 cup water on the sponge mixture, blend

Preheat oven to 475 degrees. Sift together flours, baking powder, lite salt and baking soda. Cut in oil until mixture looks like coarse corn meal. Put vinegar and milk together in a cup and stir. Stir enough milk into flour mixture until soft dough is formed. Sprinkle flour

Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes.     strongServings: 1/strong  

Starter: Combine the three ingredients and let sit over night in a warm place. Use of Starter: Each time you use the starter, pour off 1/2 cup or more to use in you next baking effort. Do not keep starter in a metal container. A glass or potter container works best

================== Information file ================== OLD WORLD RYE BREAD from Salday Products (vis CI$). Sour sponge: 1pkg yeast 2 c warm water 1/2 T malt syrup or sugar 2 c medium rye flour 1 T caraway seeds Dissolve yeast and malt/sugar in

Place all ingred. in breadpan and start.     strongServings: 1/strong  

2 c chopped pitted black olives : (1 1/4 pounds) 4 c all purpose flour 1 c grated onion 1 1/2 c olive oil plus additional : oil : to brush muffin tins 3 TB chopped fresh mint or 2 : teaspoons : crushed dried mint 2 TB sugar 2 TB double actin

In a small bowl, dissolve yeast in warm water. In a medium size bowl, combine buttermilk, sugar, shortening, and salt. Sift flour and soda into a large bowl. Pour yeast mixture into buttermilk mixture, then add to flour mixture; blend well. Let stand 10 minutes. Preheat oven

Dissolve yeast in 2/3 cup 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. Kn

Coat 12 muffin cups with nonstick cooking spray. In skillet, melt butter over medium heat; set aside 2 Tbsp. To skillet, add onion; cook until tender, about 8 minutes. Remove from heat; stir in parsley, salt and pepper. In large bowl, combine hot roll mix with

In a bowl, mix onion & salt. Add yeast dissolved in the warm water. Stir in flour & oil. Beat well. Spoon the dough into an oiled loaf tin & let the dough rise to the top of the tin. Preheat oven to 350F & bake for 1 hour. Anne Lerner, "Breads

* If you can t find onion paste in a tube, you may substitute onion powder. Substitute 1/4 ts for the regular loaf and 1/3 ts for the large loaf. Onion salt will not work. +++ servings are based on 8 for regular loaf, 12 for large loaf. Use dried onion flakes, not fresh.

Preheat oven to 325 degrees. In a large skillet melt the butter with the oil. Cook the onion slowly over low heat until tender and golden, about 30 minutes. Do not brown. Set aside. Butter a 1 1/2 quart casserole. Butter each bread slice lightly on both sides. Cut into cube

This recipe will make two loaves of bread in a standard loaf pan and calls for using a bread machine to do most of the labor. Place all ingredients into the bread machine in the order listed. Dried minced onions may be substituted for diced onion but water MUST be incr

Heat soymilk with margarine, mustard, and dry onion until warm to touch (not scalding). Let cool to 120 130 degrees F. Mix undissolved yeast with sugar, 2 cups flour, salt, pepper and turmeric in a large bowl. Beat in seasoned soymilk; mix well. Stir in wheat germ, then add

Dissolve yeast in warm water. Add shortening, salt, sugar, onion and of the flour. Beat 2 minutes on medium speed, scraping sides. Add the remaing flour and blend with a spoon until smooth. Cover and let rise until double, about 30 minutes. Stir down and spoon evenly into gr

* Butter or margarine should be cut into small pieces.     strongServings: 4/strong