6 c flour; unsifted (divided)
1 tblsp sugar
2 tsp salt
2 pkg dry yeast
1/4 tsp soda
2 c milk
1/2 c water
Corn Meal As Needed
This isn't "sweet", but is excellent......
In a large mixing bowl, combine 3 cups of the flour, sugar, salt, yeast and soda. Heat milk and water in saucepan
until warm (120 to 130 degrees) and add to flour mixture, blending until smooth. Stir in remaining 3 cups of flour.
If you are not using a mixer, just do your mixing FAST, especially when adding the second three cups of flour or you
will wind up with extra flour not incorporated.
If you have a mixer with "dough hooks" they work perfectly. First, mix 3 cups flour, sugar, salt, yeast and soda with
regular "beaters" for about 5 minutes until smooth. Add the heated milk and water mixture. Use spatula to scrape the
flour from the sides of bowl into the dough. Switch to the dough hooks and knead at Speed "3" for five minutes as you
slowly add the remaining 3 cups of flour by large spoonfuls, helping with spatula as needed to incorporate flour
completely and get a "good" knead. Grease two loaf pans and sprinkle each generously with corn meal. Divide batter
evenly and place in loaf pans. Sprinkle with corn meal. Cover and let rise in warm place 45 minutes. (See Tip below.)
Bake in preheated, 400-degree oven for 25 minutes. Cool on racks.
TIP: During last stage of mixing, turn your oven on at 375 degrees for one minute. Set your "timer" so you will be
reminded to turn the oven off at the end of the minute. Use the oven as the warm place for the bread to rise. It works
perfectly. Be sure when you turn off the timer that you also turn off the oven at the same time. I have been known
to turn off the timer, and forget to turn off the oven; then when ready to put the dough in to rise, the oven is way
too hot to use. When removing the loaf pans after the "rise," in order to preheat the oven for baking, be very careful
in handling lest the "rise will FALL!"
YIELD: Two loaf pans make about 25 or 30 nice slices.
1/4 cup margarine, softened
1 cup firmly packed brown sugar
1/2 cup egg substitute
1/4 cup dark rum
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granny smith apple, (2) coarsely shredded and peeled
1/2 cup raisins
1/4 cup chopped walnuts
1 vegetable cooking spray
Cream margarine, and gradually add the sugar, beating at medium speed of a
mixer until light and fluffy (about 5 minutes). Add egg substitute, and
beat until well-blended. Add rum; beat well.
Combine flour and the next 3 ingredients. Add to creamed mixture; beat
well. Stir in shredded apple and next 2 ingredients.
Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at
350 degrees for 1 hour or until a wooden pick inserted in the center comes
out clean. Let cool in pan 10 minutes on a wire rack; remove from pan, and
let cool completely on wire rack. Yield: 16 servings.
Per serving: 167 Calories; 4g Fat (23% calories from fat); 3g Protein; 29g
Carbohydrate; 0mg Cholesterol; 183mg Sodium
Recipe by: Cooking Light, Nov/Dec 1994,
Roti (Flat Whole-Wheat Bread)
2 cup chappati flour or
1 cup whole-wheat flour mixed w/
1 cup cake flour
1 additional flour for
Put the flour in a bowl. Slowly add enough water so that you will be able
to gather the flour together and make a soft dough. You may need about 2
1/2 tablespoons less than a cup of water. Knead the dough for 7 to 8
minutes or until it is smooth. Make a ball and put it inside a bowl. Cover
the bowl with a damp dishcloth and set it aside for half an hour.
If the dough looks very runny, flour your hands and knead for another few
minutes. Form twelve equal balls and dust each with a little flour. Keep
Set a cast-iron griddle or skillet to heat over a medium-low flame. Allow
at least 5 minutes for that. Keep about a cup of dusting flour near you.
Remove a ball of dough and flatten it between the palms of your hands. Dust
it on both sides with flour. Roll it out, as thinly and evenly as you can,
aiming for a 5 1/2 inch round. When the griddle is hot, slap the roti onto
its heated surface. Cook for about a minute or until soft bubbles begin to
form. Turn the roti over. Cook for half a minute on the second side.
If you have a gas fire, light a second burner on a medium flame and put the
roti directly on it. Using tongs, rotate the roti so that all areas are
exposed to the shooting flames. Take 5 seconds to do this. Turn the roti
over and repeat for about 3 seconds. The roti should puff up. Put the roti
on a plate and cover with a towel. Make all roti this way.
If you have an electric stove, place the griddle and roti under a broiler
for a few seconds, until the roti puffs up. Serve hot.
From Madhur Jaffrey's World of the East Vegetarian Cooking.
Dutch Breakfast Bread (Ontbijtkoek)
2 cups all-purpose flour
1/4 cup of brown sugar
1 tablespoon of baking powder
1 teaspoon of baking soda
2 teaspoons of cinnamon
1/3 teaspoon of nutmeg
1/3 teaspoon of ground ginger
1/3 teaspoon of salt
1 cup of plain yogurt (can be fat-free) or buttermilk
1 egg, beaten
1/3 cup of honey
Preheat oven to 350° degrees.
Combine all the dry ingredients in a large mixing bowl. In a medium-sized bowl, combine all the liquid ingredients together until well blended. Stir wet ingredients into dry ingredients until moistened.
Pour batter into an oiled loaf pan and baked for 50-60 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove from oven and remove from pan. Set on a rack to cool.
Serve with a margarine or butter spread.
IPA Corn Bread
1 1/2 cups Samuel Adams IPA (India Pale Ale)
2 cups flour
1 cup cornmeal
3 3/4 teaspoon baking powder
2 tablespoons sugar
Preheat oven to 350º. Mix ingredients together in a large bowl. Pour batter into a greased loaf pan and bake for 40 minutes.
Recipe From: Samuel Adams
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