8 SERVINGS LACTO/VEGAN

This garlic bread is best served right out of the oven.

Preheat oven to 400 degrees.

In a food processor, combine butter, garlic, chives and parsley. Process
until smooth and well-blended.

Cut bread, almost through to the crust, into slices about 1-inch wide.
Spread garlic butter in slits. Wrap bread in foil (if necessary, cut loaf
in half and wrap each half separately).

Bake 20 minutes. For a crisp, golden crust, unwrap loaf for last 5 to 10
minutes of baking time.

PER SLICE: 123 CAL.; 2G PROT.; 7G TOTAL FAT (4G SAT.); 13G CARB.; 16MG
CHOL.; 214MGSOD. 1G FIBER.

Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add
melted butter and milk. Beat up very quickly and bake in a large buttered
pan in a very hot oven (450 degrees).

SOURCE: *Dexters Grist Mill, Sandwich, Cape Cod, MA SHARED BY: Jim Bodle
2/93

———————SOURCE:THE FINE ART OF ITALY———————
ISBN 0-8129-1838-X

FROM: SALLIE KREBS
A sweet bread from the old -fruit, raisins, and other
-walled town of Lucca, it Extra ingredients, it
-is eaten as a snack or -requires more yeast than
With strawberries as a -ordinary bread.
-dessert (see page 603), You can’t stroll through
-and can be made in a -Lucca’s marvelous old
-regular -piazzas without seeing
Loaf shape or as a ring. Someone eating buccellato.
-Because of the glaceed

———————FOR THE SPONGE (FIRST RISING———————
1 c Milk -active dry yeast
2 ea Ounces (4 cakes) compressed 2 c Unbleached all-purpose flour
-fresh yeast or 4 packages pn Of salt

———————FOR THE DOUGH (SECOND RISING———————
5 ea Ounces raisins and mixed 1 c Less 1 tablespoon
-glaceed fruit, combined -granulated sugar
2 c Lukewarm milk 2 T Light rum
1 lg Orange with thick skin 5 ea Extra-large eggs
10 T (5 ounces) sweet butter 1/3 c Dry Marsala
5 3/4 c Unbleached all-purpose flour 1 1/2 T Aniseed

To make the “sponge,” heat the milk in a saucepan to lukewarm or hot,
depending on the yeast you are using. Dissolve the yeast in the milk
in a small bowl. Place the 2 cups flour in a large bowl and make a
well in it. Pour the dissolved yeast into the well, along with a
pinch of salt. With a wooden spoon, gradually incorporate all the
flour into the liquid yeast. When all the flour is incorporated,
cover the bowl with a cotton dishtowel and leave to rise in a warm
place, away from drafts, until the yeast has doubled in size (about 1
to 1 1/2 hours). Soak the raisins and glaceed fruit in a bowl with I
cup of the lukewarm milk for 20 to 25 minutes. Grate the orange and
let stand until needed. Melt 8 tablespoons of the butter in a small
saucepan set over boiling water and set aside. When the “sponge” has
risen, place the 5 3/4 cups flour on a pasta board. Make a well in it
and place the “sponge” in the well. Add the sugar and mix well with a
wooden spoon, and when all the sugar is incorporated, add the warm
melted butter, rum, 4 of the eggs, the Marsala, and aniseed. Mix with
the wooden spoon until all the ingredients are well combined. Start
adding the remaining warm milk, little by little, incorporating some
of the flour from the inside rim of the well. Keep mixing until 3/4
of the flour is incorporated, then add the grated orange peel and
start kneading the dough. Knead until all but 2 tablespoons of the
flour are incorporated and the dough is smooth (about 20 minutes).
Drain the raisins and glaceed fruits, add to the dough, and knead for
5 minutes more incorporating the leftover flour. Shape the dough into
a ring. Butter and flour a baking sheet. Place the dough on it, cover
with a cotton dishtowel, and let rise in a warm place, away from
drafts, until it has doubled in size (from 1 to 1 1/2 hours). Preheat
the oven to 400 degrees. Place baking sheet in the oven for 35
minutes, then beat the remaining egg in a bowl and quickly remove the
baking sheet from the oven. Brush the top of the buccellato with the
beaten egg and return it to the oven for 20 to 25 minutes more.
Remove the buccellato from the oven and let stand until cold (2 to 3
hours) before serving.

Preheat oven to 350 degrees. Grease and flour the two loaf pans.

Mix the flour, sugar, cinnamon, baking soda, and salt in a large mixing
bowl. Add the oil, eggs, strawberries, and walnuts. Beat until the dry
ingredients are just moist. Pour into the prepared loaf pans and bake for
1 hour. The breads are done when they start to come away from the sides of
the pan and an inserted wooden pick comes out clean.

~ BBC Good Food Guide Christmas 93

Preheat oven to 200C/400F/Gas 6. Mix the butter, stilton, chives or spring
onion and pepper. Slice the bread diagonally at 2.5cm/1in intervals almost
to the base. Spread the stilton butter over each cut slice of bread. Wrap
in foil, bake for 12-15 mins till the butter has melted, serrrve hot.

All items should be at room temperature. Remove stems and seeds from ancho
peppers and grind in a spice mill or grinder. Add ingredients to bread
machine in order except cheese which is added during final kneading. Bake
at regular setting for 1-1/2 Lb loaf.

Serving Ideas : Great with soups or stews

This version, flavored with old-fashioned rolled oats and dark
molasses, is similar to the soda bread served at Ballymaloe House in
County Cork, Ireland. Bake the bread early in the day and reheat it
just before the guests arrive.

Thoroughly combine ww and all-purpose flours, baking soda and salt in
large bowl. Stir in oats and make well in center.

Combine buttermilk and molasses in separate bowl. Pour mixture into
flour well and gradually work into flour with fingers or spoon.

Knead dough lightly 3 or 4 times on floured surface and divide in
half. Shape into 2 round loaves, each about 5-inch in diameter. With
sharp knife, score loaves with cross slash, cutting 1 inch deep.

Place loaves on ungreased baking sheet and bake at 425 degrees 15
minutes, then reduce heat and continue to bake 25 to 30 minutes
longer or until loaves are brown on top and sound hollow when tapped
on bottom. Cool at least 5 minutes on cooling rack. Loaves can be
baked several hours ahead and reheated in low oven. Cut into thick
or thin wedges. Serve warm or at room tempature.

Makes 2 loaves, 8 servings each. Each serving contains: 140 calories;
257 mg sodium; 1 mg cholesterol; 1 gram fat; 28 grams carbohydrates;
6 grams protein; 0.55 grams fiber.

Begin with: 1 cup flour,1 cup warm water,1/2 cup sugar 1 package
yeast.Add on 5th day: 1 cup flour,1 cup milk, 1 cup sugar.Add on 10th
day: 1 cup flour,1 cup milk,1 cup sugar.

1: Mix all the starter ingredients well and place in medium-sized
glass bowl. Cover with dinner plate so as not to cover tightly. Let
stand overnight in warm place. Stir down each day for 4 days
(Important – do not refrigerate batter at any time) 2: On the fifth
day add flour, milk and sugar and stir. Stir down each day until 10th
day.
3: On the 10th day add flour, milk and sugar and measure out 3
separate cups of starter. Give one cup starter and a copy of the
instructions to each of three friends.
4: Use remaining dough to bake choice of bread or use in streusel
recipe as follows:

Batter: 2/3 cup cooking oil, 1 cup sugar, 2 cups flour, 2 teaspoons
baking soda, 1/2 teaspoon salt, 3 eggs Streusel: 1/3 cup margarine,
melted 1/2 cup white sugar 1/2 cup brown sugar 1/2 cup quick oats 1
cup nuts (optional 1: After sharing three cups of starter with
friends, mix oil, sugar, flour, baking soda, salt and eggs with
remaining starter. Mix well and spoon 1/2 of batter into greased and
floured 9 x 13 baking pan.
2: To prepare streusel combine all ingredients and mix well.
Sprinkle 1/2 of streusel over batter. Cover with remaining batter and
remaining streusel.
3: Bake at 350 degrees for 35-40 minutes

1. Mix the butter, garlic and parsley together thoroughly.

2. Spread the mixture liberally into the cuts in the loaf.

3. Wrap the loaf in tin foil and cook in the oven for 20 mins at
180?C/350?F/gas mark 4. Check halfway through cooking time; the bread is
ready when the butter has completely melted and the bread is hot and
crispy.

*** Be sure to use plain canned pumpkin – not pie
filling.

———————SOURCE: HEARTH AND HOME COMP———————

-FROM: SHARON STEVENS-

File courtesy of: The Homestead, Nashville TN HST V32b (615)367-4410 1
package dry yeast 1 tsp sugar 2/3 cup warm water 1 cup butter, at room
temperature 1/4 cup sugar 1/2 tsp salt 2 tbsp grated lemon peel 1/4
cup nonfat dry milk 2-1/2 to 3-1/2 cups unbleached flour 1 cup ground
poppy seeds 1 cup sugar 1/2 cup raisins 1/2 cup milk GLAZE: 1 egg
beaten with 1 tsp water In a small cup, dissolve the yeast and sugar
in the water. Let stand for a few minutes. Meanwhile, combine the
butter, sugar, salt, 1 tbsp lemon peel, and milk in a large mixing
bowl. Then add 2-1/2 cups of flour alternately with the yeast
mixture. Blend the dough well. Turn the dough out onto a floured
board. Knead for about 10 minutes until the dough is smooth and not
sticky. Add more flour as necessary. Put the dough into a greased
bowl, turning so the top is greased. Let rise in a warm, draft-free
place until doubled in bulk, about 1 hour. While the dough is
rising, prepare the filling. Combine the poppy seeds, sugar,
raisins, milk, and the rest of the lemon peel in the top half of a
double boiler. Cook it over hot water until the mixture is of
spreading consistency. Stir constantly. It should thicken in about
10 minutes. Remove from heat and cool to room temperature. Punch the
dough down, divide in half, and roll each piece into a long rectangle
about 1/4 inch thick. Spread the filling on top of each piece, then
roll up. Pinch the seams together so the filling can’t come out.
Place the rolls on a large greased baking sheet and brush with the
glaze. Cover the rolls with wax paper laid across water glasses so
the paper doesn’t touch the dough. Let rise again for 30 minutes.
Apply a second coat of glaze. Bake the loaves in a preheated 325F
oven for about an hour. If the top browns too rapidly, cover loosely
with aluminum foil. Cool on a wire rack.

Add ingredients according to bread machine manufacturer’s instructions.

Makes a 1.5 pound loaf.

Preheat the oven to 350 degrees. Split the loaf of bread in half,
lengthwise; set the bread, crusts side down, on a baking sheet. In a mixing
bowl combine the cheese, onion, olive oil, vinegar, oregano and olives;
season to taste. Spread the mixture over each bread half. Bake until hot.

Remove from oven. Spread the hot loaves with tomato slices, then drape thin
slices of ham over tomates and eat hot, accompanied with salad.

This recipe was adapted for the Toastmaster 1152U (1-lb.) machine. If you
are using a 1.5-lb. machine, just multiply all amounts by 1.5. Put first 6
ingredients in machine. Set for Specialty cycle (mix-in alarm). When
mix-in alarm sounds, add cinnamon and raisins.

Serving Ideas : Toast and slather with apple butter! :9

NOTES : If you leave out the cinnamon and raisins, this is the (excellent)
McDougall honey-whole wheat bread.

Only 3.8% CFF!

Makes 2 loaves.

IN a good-sized saucepan bring the milk and 1 cup water to a boil. Turn off
the heat and sprinkle in the corn meal, stirring energetically with a wire
whisk or fork. Add the butter and molasses and stir until evenly mixed.
Cool to lukewarm.

In a large mixing bowl dissolve the yeast in the half-cup warm water with
the sugar or honey. When bubbly, add cornmeal mixture, salt, and 2 1/2
cups of the flour. It should be thick but still beatable. Beat 5 minutes
with an electric mixer.

Stir in the raisins. Gradually add 2/12 to 3 cups more flour, beating with
a large spoon until the battter is too stiff to continue beating and holds
together in a mass in the center of the bowl.

Cover the bowl with a damp towel and let it sit until the dough has risen
to twice its original volume. Stir down with the spoon. If you wish, let it
rise a second time. Stir down. Divide the dough between two buttered large
loaf pans. Be sure you get equal amounts in each pan. Squish it into the
corners with your fingers. Press to smooth the tops a bit; don’t worry if
they look like a lava flow.

Cover the pans with a towel and let rise until batter reaches the tops of
the pans. Preheat oven to 350F. Bake 40 – 45 minutes, until the loaves are
brown but don’t quite have a hollow sound when tapped on the bottoms.
Remove them from the pans and put directly on the oven rack. Bake another 5
minutes to crisp the crust.

Cool on a rack.

The Garden Way Bread Book From the collection of Jim Vorheis

Mix in the order recommended by your breadmaker. This uses the
powdered-milk white/wheat setting on the Black & Decker. This makes a
good-sized loaf, and it has a lovely aroma. The apple pieces are
indistinguishable at the end (the bread maker must blend them up).

In large bowl of electric mixer, beat eggs. Add oil, sugar and
vanilla. Continue to beat until thick and foamy. With a spoon, stir
in zucchini and pineapple. In large bowl, combine flour, baking soda,
salt, baking powder, cinnamon and nutmeg. Stir into zucchini mixture
until blended. Add nuts and currants. Stir until blended. Divide
batter evenly between 2 greased and floured 9″ x 5″ x 3 ” loaf pans.
Bake at 350 degrees F for 60 minutes or until loaves test done. Cool
in pans for 10 minutes. Turn out on wire cake racks to cool
completely.

Yields: 2 loaves

Do not refrigerate. Use glass bowl and wooden spoon only.

DAY 1 Do nothing

DAY 2 Do nothing

DAY 3 Put in large glass bowl and stir with wooden spoon

DAY 4 Do nothing

DAY 5 Do nothing

DAY 6 Add 1 cup sugar, 1 cup flour & 1 cup milk — stir w/wooden
spoon

DAY 7 Do nothing

DAY 8 Stir with wooden spoon

DAY 9 Do nothing

DAY 10 Add 1 cup sugar, 1 cup flour & 1 cup milk — stir w/wooden
spoon

Take out 3 servings of 1 cup each — put in glass containers. Keep
one jar for yourself and give 2 away with copy of this recipe.

To the remaining batter add: 3 beaten eggs, 1/2 cup milk, 1 cup oil
and 1 tsp vanilla.

In separate bowl, blend: 2 cups flour, 1 cup sugar, 1/2 tsp baking
powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 2 small or
1 large package of instant vanilla pudding.

Add dry ingredients to liquid ingredients. Blend well. Pour into 2
loaf pans that have been well greased and sprinkle with cinnamon and
sugar.

Bake at 325 degrees for 1 hour.

Enjoy!!!

Toast the bread slices lightly on both sides and rub with the garlic while
still hot. Arrange the garlic bread on a large serving plate and drizzle
with about half the oil. Pour the remaining oil over the tomatoes and turn
the slices to coat them in oil. Season with salt and pepper and sprinkle
with oregano. Arrange the dressed tomatoes on top of the garlic bread and
serve.

Preheat oven to 350 degrees. Grease a shallow pan.

Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly.

Sift flour, soda and ginger. Sift again into creamed mixture. Beat well.
Pour into pan.

Bake 45 mins.

16 pieces.

———————SOURCE: HEARTH AND HOME COMP———————

-FROM: SHARON STEVENS-

File courtesy of: The Homestead, Nashville TN HST V32b (615)367-4410
The Greeks wrap coins in foil and knead them into this bread. They
believe anyone who finds a coin will have good luck in the coming
year. 2 tbsp dry yeast 1/4 cup warm water 1/2 tsp each.. cinnamon,
anise seeds, orange peel 1 bay leaf 1 ounce ouzo (optional) 1/2 cup
water 1/2 cup hot milk 1/4 pound butter 7 cups unbleached flour,
unsifted 1 cup sugar 1/2 tsp salt 3 eggs 12 walnut halves Dissolve
yeast in warm water and set aside. Put spices, orange peel, bay leaf,
and ouzo in a pot with the 1/2 cup water and bring to a boil. Set
aside to steep and cool. Heat milk and remove from heat. Add the
butter and allow the milk to cool slightly. Put the flour, sugar, and
salt in a large bowl. Mix in eggs, yeast, milk mixture, and flavored
water (remove only the bay leaf) Stir the mixture until all the
flour has been absorbed. Turn the dough out onto a lightly floured
board and knead until smooth, about 20 minutes. Place in a buttered
bowl, and flip the dough so the top is greased as well. Cover with a
towel dampened with hot water. Set in a warm, draft free place to
rise until doubled in bulk, about 4-6 hours. Punch down the dough
and knead for about 5 minutes. Shape into one large round loaf and
decorate the top with walnut halves. Set aside to rise once more,
about 2 hours (uncovered). Bake in a preheated 350F oven for 1 hour.

Here is a recipe for corn bread that has a real nice smokey (and hot)
flavour. It was listed in the spring issue of Food and Wine Magazine. I
have been making corn bread for years, trying new recipes etc., and this is
one of the best I have ever had.

Mix togeather all dry ingredients, and mix together all wet ingredients.
Fold the wet ingredients into the dry until mixed. (do not beat, as this
caused the corn bread to be not so light and fluffy). Place a corn skillet
or cast iron fry pan into a hot (450) oven for 5 mins then remove and brush
with oil. Quickly add mixture into pan and cook for 20 to 25 mins. WOW!!!

CHILE-HEADS ARCHIVES

From: Brenda Laughlin brenl104@MAAS.NET

Date: Wed, 24 Jul 1996 17:09:33 -0500
*Chopped WARNING! THIS BREAD IS REALLY HOT!!! Put all ingredients, in the
order given, into the bread pan, select WHITE bread and push Start.
WARNING–THIS BREAD IS REALLY HOT! Use fewer jalapenos for a milder bread.
It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts
well with cheese and cucumbers, cold roast beef, and chicken. Have a
pitcher of iced tea handy! Makes 1 loaf, 8 slices. Each slice: 138
calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 23 gr
carbohydrates; 5 gm protein; 2 gm fat (16% calories from fat); 0 mg
cholesterol; 314 mg sodium;
44 mg potassium; 59 mg calcium.

EAT-L Digest 23 July 96

Measure carefully, placing all ingredients except raisins in bread machine
pan in the order recommended by the manufacturer. Add raisins at the
Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.

Select Sweet or Basic/White cycle. Use Medium or Light crust color.
Remove baked bread from pan and cool on wire rack.

Add oatmeal and cornmeal to heat proof bowl. Pour in boiling water,
stirring to prevent lumps. Let mixture cool for ten minutes. Stir, pour in
bread pan, and add rest of ingredients in order listed. The book says that
they used the basic bread setting on the machine. I hope it is good.

Mix in the order recommended by your breadmaker. I know most
breadmakers only require 1.5 t. yeast, but ours calls for 3 t. yeast.

Dissolve yeast in 1/2 cup of the warm water in a deep glass or
plastic container. Stir in remaining warm water, flour and sugar.
Beat until smooth. Cover with loose fitting cover. DO NOT
REFRIGERATE! The starter requires 10 days for fermentation as follows:

DAYS 1, 2, 3 and 4:… Stir batter DAY 5:……………. Add 1 cup
each milk, flour, sugar and stir DAYS 6, 7, and 8:….. Stir batter
each day DAY 10: …………. Add 1 cup each flour, sugar, milk;
stir.

The batter is ready to use.

This makes 3 cups batter to use in the recipes. If you want to you
may pour 1 cup batter each into 3 containers and give 1 or 2 away.

Save 1 cup to begin process all over again OR you can use all 3 cups
batter for the recipes at 1 time and when you want to bake these
again just start the starter again.

DiSanto, Austin, Texas

In a saucepan scald the milk with the garlic, let the mixture stand off the
heat for 15 minutes, and strain it through a sieve, discarding the garlic.
In a bowl whisk together the whole eggs and the yolks, add the milk in a
stream, whisking, and stir in the parsley, the salt, and pepper to taste.
Divide the bread cubes among 8 well-buttered 1/3-cup muffin tins, ladle the
custard mixture over them, dividing it evenly, and let the bread puddings
stand for 10 minutes. The puddings may be prepared up to this point 8 hours
in advance and kept covered and chilled. Bake the puddings in a preheated
350F. oven for 45 minutes, or until they are golden brown and puffed. Let
the puddings cool for 10 minutes (they will sink as they cool), run a thin
knife around the side of each pudding, and lift the puddings out carefully
with a fork. Serve the garlic bread puddings warm.

Serves 8.

(From “The Festive Food of Ireland” by Darina Allen. Roberts
Rhinehart; $12.95)

Boil the potatoes in their jackets, pull off the skins and mash
straight away.

Add the egg, butter, flour and herbs (if using) and mix well. Season
with plenty of salt and pepper, adding a few drops of creamy milk if
the mixture is too stiff.

Shape into a 1″ round and then cut into eight pieces. Dip in seasoned
flour.

Bake on a griddle over an open fire or fry in bacon fat or melted
butter on a gentle heat. Cook the fadge until crusty and golden on
one side, then flip over and cook on the other side (about 4-5
minutes on each side).

Serve on its own on hot plates with a blob of butter melting on top.

———————SOURCE: DECEMBER 1983/GOURME———————
2 1/2 t Active dry yeast, 1 -all-purpose
-teaspoon sugar, 2 cups

flour, 1/2 cup lukewarm milk, 2 1/2 cups rye flour, 1 tablespoon
caraway seeds, 1/4 teaspoon aniseed, crushed, 2 teaspoons salt, an
egg wash made by beating 1 egg with 1 tablespoon water, coarse salt
for garnish if desired In a large bowl proof the yeast with the sugar
and 1 teaspoon of the all-purpose flour in 1/4 cup lukewarm water for
15 minutes, or until it is foamy. Add 3/4 cup more lukewarm water and
the milk, beat in 1 1/2 cups of the rye flour, the caraway seeds, the
aniseed, and the salt, and combine the mixture well. Stir in the
remaining 1 cup rye flour and 1 cup of the all-purpose flour and
knead the dough on a floured surface, incorporating enough of the
remaining all-purpose flour to keep the dough from sticking, for 8
minutes, or until it is smooth and elastic. Put the dough in a
buttered bowl, turn it to coat it with the butter, and let it rise,
covered with plastic wrap, in a warm place for 1 hour, or until it is
double in bulk. Punch down the dough, knead it 2 or 3 times on an
unfloured surface, and let it rest, covered with plastic wrap, for 20
minutes. Quarter the dough and form the quarters into balls. Flatten
the balls slightly and roll them on an unfloured surface into 6-inch
rounds. Put the rounds on buttered baking sheets and with a razor
blade cut 1/4-inch-deep slashes 1 inch apart in a crosshatch pattern
on the tops of the loaves. Let the loaves rise, covered with a dish
towel, in a warm place for 1 hour, or until they are double in bulk.
Brush the loaves with the egg wash, sprinkle them with the coarse
salt if desired, and bake them in a preheated hot oven (400-F.) for
15 minutes, or until they sound hollow when the bottoms are tapped.