Guest guest Posted May 9, 1999 Report Share Posted May 9, 1999 Buster has placed 3 MasterCook recipes in this file: Egg Glaze Oat Bread Potato Bread Kathleen -- * Exported from MasterCook * Egg Glaze Recipe By : Madison's Vegetarian Cooking for Everyone, page 661 Serving Size : 1 Preparation Time :0:00 Categories : Condiments Madison: Vegetarian Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg yolk or 1 whole egg 1 tablespoon water or milk or cream 1 teaspoon sugar for sweet breads Whisk everything together until smooth. The yolk makes a glaze that's far more lustrous, giving the bread a richly burnished look. Use with egg breads and white breads, including the basic sandwich loaf. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oat Bread Recipe By : Madison's Vegetarian Cooking for Everyone, page 664 Serving Size : 12 Preparation Time :0:00 Categories : Madison: Vegetarian Cooking Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 teaspoon sugar 2 1/4 teaspoons active dry yeast -- (1 envelope) 1 cup warm water or milk 1/4 cup honey 2 tablespoons butter -- softened OR canola oil 1 1/2 teaspoons salt 1 cup whole-wheat flour 1 cup rolled oats 1 cup oat or wheat bran 2 cups bread flour or all-purpose flour -- up to 3 Additional oats and bran for the top Maks 1 loaf. Combine 1/4 cup warm water, the sugar, and the yeast in a small bowl and set aside until foamy, about 10 minutes. Meanwhile, butter or spray a 9 x 5-inch loaf pan and oil a bowl for the dough. In a mixing bowl, stir together the warm water, honey, butter, and salt. Stir in the yeast, then add the whole-wheat flour, oats, and bran. Beat in the bread flour until the dough pulls away from the bowl. Turn it out onto a lightly floured counter and knead for 5 minutes, adding as much of the remaining flour as it will hold and still he a little tacky. Put the dough to the oiled bowl, turn it once, then cover and set aside until double in bulk, about an hour. Push down the dough, then shape it into a loaf. Roll it into a mixture of bran and oats to coat the top, then set it in a 5- x 9-inch loaf pan. Cover and let rise until again doubled, about 35 minutes. Preheat the oven to 375 F during the last 15 minutes. Bake for 45 minutes or until the bread pulls slightly away from the sides of the pan. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Potato Bread Recipe By : Madison's Vegetarian Cooking for Everyone, page 664 Serving Size : 18 Preparation Time :0:00 Categories : Madison: Vegetarian Cooking Breads, Quick Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast -- (1 envelope) 1/2 teaspoon sugar 1 1/2 cups buttermilk 3 tablespoons butter -- softened 2 teaspoons salt 1 cup mashed potatoes 4 cups bread flour 3 cups all-purpose flour Egg Glaze (see separate recipe) Poppy seeds or sesame seeds MAKES 2 LOAVES Mashed potatoes make bread moist, tender, and exceptionally flavorful. This makes delicious toast and fine dinner rolls as well as bread. If you don't have mashed potatoes on hand, simply boil a peeled, sliced baking potato in plenty of water until soft enough to mash. Mashed potatoes make bread moist, tender, and exceptionally flavorful. This makes delicious toast and fine dinner rolls as well as bread. If you don't have mashed potatoes on hand, simply boil a peeled, sliced baking potato in plenty of water until soft enough to mash. Stir the yeast and sugar into 1/4 cup warm water in a small howl and let stand until foamy, 10 minutes. Meanwhile butter or spray two 8- x 4-inch bread pans and oil a bowl for the dough. In a mixing bowl, combine the buttermilk, 1 1/2 cups hot water, butter, salt, and potatoes. Stir in the yeast, then beat in the flour by cupfuls, starting with the bread flour, until it leaves the side of the bowl. Turn the dough out onto the counter and knead until smooth, working in as much flour as the dough will hold and still he a little tacky. Transfer the dough to an oiled bowl, turn it to coat the top, then cover and set aside until doubled in bulk, about 1 1/4 hours. Push the dough down, shape into two loaves, and set it in two greased 4 1/2X 8 1/2-inch pans. Cover and let rise again until doubled in bulk, about 45 minutes. Preheat the oven to 375 F. Brush the egg glaze over the top, cover with poppy seeds, and bake until nicely browned, about 45 minutes. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - schuller Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.