Recipe: Bread Recipes - 2000-06-04 to 06-11 (6)

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06-04 to 6-11-2000 - 6 Bread and Breakfast Recipes

(05:30:12) : QUICK SOURDOUGH FOR THE BREAD MACHINE

3/4 c. water
3/4 c. sour cream, room temp
1 T. veg. oil
1 1/2 tsp salt
3 c. bread flour
2 T. instant mashed potatoes
2 T. white sugar
1 1/2 tsp active dry yeast

Place ingredients in bread machine in order suggested. Select white bread setting. Bake!!!!

recipelink.com (10:18:27) : Apple Butter Muffins
Recipe By : Jenni Miller
Makes : 12
Categories : MC Digest-221

2 cups flour
3/4 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
3/4 cup apple butter
1/2 cup butter or margarine, melted and cooled
1/4 cup skim milk
2 eggs, lightly beaten
3 tablespoons honey
1 teaspoon vanilla
1/2 cup raisins (optional)

Preheat oven to 400 F.

In a large bowl, combine dry ingredients (the first 7 ingredients)
and make a well in the center.

In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible.

Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray).

Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)

recipelink.com (09:37:27) : Cheese Batter Bread
Source: San Francisco Chronicle
Yield: 2 loaves

1 cup milk
1 cup water
2 tbsp butter
2 pkg active dry yeast
5 1/3 cups flour
3 tbsp sugar
1 tbsp salt
6 oz sharp cheddar cheese; shredded
1 egg

Combine milk, 1/2 cup of the water, and the butter in a small saucepan and heat until butter melts. Set aside to cool.

Sprinkle the yeast over remaining water in a small bowl.Set aside to proof and soften. Place 1 3/4 cups of the flour, the sugar and salt in a large bowl.

Using an electric mixer, gradually add the liquids to the dry ingredients and beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Add cheese, egg and 3/4 cup flour, or enough to make a thick batter.

Beat on high speed for 2 minutes, again scraping bowl occasionally. Gradually stir in just enough of the remaining flour to make a stiff batter so it leaves the sides of the bowl. Cover with a damp cloth and let rise in a warm place until doubled in bulk, about 1 hour.

Adjust rack in the lower third of oven; preheat to 375 F. Using a wooden spoon, stir the raised batter down until it is almost its original volume. Beat for 1 minute.

Spoon batter into 2 deep, well-greased, round, 1 quart casseroles. Bake 40-50 minutes, or until golden. Cool 5 minutes, then remove from casseroles and cool, rounded sides up, on wire racks.

recipelink.com (09:15:44) : Spanikopita Muffins
Source: Canola Information Service

1/3 cup Canola oil
5 green onions, chopped
2 eggs
2 cups all purpose flour
1 tbsp. baking powder
2 tbsp. chopped fresh dill
1 tsp. dry crumbled oregano
1/2 tsp. salt
1/2 tsp. garlic powder
1 10 oz. package frozen chopped spinach, thawed and well drained
7 oz. Feta cheese, cubed

Preheat oven to 375 F. In 2 tbsp. of the Canola oil, saut onions until they begin to brown. Let cool. Beat eggs until foamy; blend in remaining Canola oil, milk and saut ed onions. Add flour, baking powder, dill, oregano, salt and garlic powder. Beat until smooth. Stir in spinach and Feta cheese. Spoon into non-stick muffin tins. Bake 20 to 25 minutes. Yield: 12 muffins

Nutritional Analysis per muffin: Energy 203 Kcal, Protein 7 g, Fat 11 g, Carbohydrate 20 g, Total Fibre 1.6 g, Sodium 388 mg

recipelink.com (09:14:34) : All-Dressed Pizza Muffins
Source: Canola Information Service

3/4 cup chopped pepperoni
1/2 cup chopped ham
1 green pepper, diced
10 oz. can sliced mushrooms
1 medium onion, diced
1 cup grated marble cheese
1/2 cup pizza sauce
1 tbsp. minced fresh garlic
1 tsp. dry crumbled oregano
1/2 tsp. dry crumbled basil
1/2 tsp. dry crumbled chilies
2 eggs
1/2 cup 1% milk
1/4 cup Canola oil
2 cups all purpose flour
1 tbsp. baking powder

Preheat oven to 375 F. In a large bowl, combine pepperoni, ham, green pepper, mushrooms, onion, cheese, pizza sauce, garlic, oregano, basil and chilies. In another bowl, beat eggs, blend in milk and Canola oil; mix into pizza mixture. Combine flour and baking powder and mix into pizza mixture until well blended. Spoon into non-stick muffin tins. Bake 20 to 25 minutes or until lightly browned. Serve warm or cold. Store in the refrigerator or freezer. Yield: 12 muffins

Nutritional Analysis Per muffin: Energy 255 Kcal, Protein 10 g, Fat 14 g, Carbohydrate 22 g, Total Fibre 1.7 g, Sodium 596 mg

recipelink.com (09:02:06) : Nectarine and Almond Breakfast Gratin

1 tablespoon butter cut into small pieces, plus 1 teaspoon
5 tablespoons sugar
1 egg
1/4 cup milk
1/4 cup all-purpose flour
1/8 teaspoon salt
2 cups thinly-sliced fresh California nectarines
2 tablespoons coarsely-chopped almonds
Preheat an oven to 425 F. Using 1 teaspoon of the butter, grease an 8- or 9-inch gratin dish or other shallow baking dish, then sprinkle it with 1 tablespoon of the sugar. Arrange the fruit in the dish. In a bowl combine the egg, milk, 1 tablespoon of the sugar, and the salt and whisk them together. When well mixed, gradually whisk in the flour. Pour this cream-like batter over the fruit. Sprinkle the remaining 3 tablespoons of the sugar, the butter, and the almonds over the top. Bake until the batter is set, the butter melted, and the fruit cooked through, about 12 to 15 minutes. Let stand about 10 minutes before cutting into wedges to serve. Serves 4 to 6