Lots of Bread Recipes!



GREEK CHRISTMAS BREAD


Servings             : 15
Categories             :             Breads             Greek             Low-Cal             Vegetarian
      1             package (or 1 tablespoon) Active Dry, Yeast
      1/4             cup Warm Water (110 to 115, degrees)
      1/3             cup Sugar
      1             teaspoon Ground Cardamom
      1/4             teaspoon Salt
      1             Egg
      1/4             cup Milk
      1/4             cup Vegetable Oil
      1 1/2             cups Whole Wheat Flour
      1             cup All-Purpose Flour
      1/4             cup Golden Raisins
      1/4             cup Walnuts, chopped
Dissolve the yeast in the warm water. Combine the sugar, cardamom, salt, egg, milk and oil
in a large bowl. Mix well. Add the yeast mixture, flours, raisins and nuts. Mix well. Add
enough extra flour to make soft dough. Turn the dough out onto a floured surface and knead
until smooth and elastic, about 5 minutes. Shape into a round loaf.
Put the dough into a lightly-oiled 8-inch-round cake pan. Cover with a damp towel and let
rise in a warm place until doubled in bulk, about 1 hour. Bake in a 350-degree oven 35 to 40
minutes, or until brown.

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      INJERA (ETHIOPIAN FLAT BREAD)

Servings             : 1
Categories             :             Vegetarian             Breads
      1 3/4             cups Flour
      1/2             cup Self-rising flour
      1/4             cup Whole wheat Flour
      1             package Dry yeast
      2 1/2             cups Water, warm
      1/2             teaspoon Baking soda
      1/2             teaspoon Salt
Combine the flours and yeast in a ceramic or glass bowl. Add the warm water and mix into a
fairly thin, smooth batter.
Let the mixture sit for three full days at room temperature.
Stir the mixture once a day. It will bubble and rise. When you are ready to make the injera,
add the baking soda and salt and let the batter sit for 10-15 minutes. Heat a small, nonstick
9-inch skillet. When a drop of water bounces on the pan's surface, take about 1/3 cup of the
batter and pour it in the skillet quickly, all at once. Swirl the pan so that the entire
bottom is evenly coated, then return to heat. The injera is cooked only on one side and the
bottom should not brown. When the moisture has evaporated and lots of "eyes" appear on the
surface, remove the injera. Let each injera cool and then stack them as you go along. If the
first injera is undercooked, try using less of the mixture, perhaps 1/4 cup, and maybe cook
it a bit longer. Be sure not to overcook it. Injera should be soft and pliable so that it
can be rolled or folded, like a crepe.
Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm
fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber
Posted on GEnie Food & Wine RT Mar 07, 1993 by J.PRINCE13 [Dale]
From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook
echo moderator at net/node 004/005, Internet sylvia.steiger@lunatic.com

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      ITALIAN HERBED BREAD

Servings             : 8
Categories             :             Breads             Italian             Vegetarian
      8 1/2             Inch Slices Firm, 1 to 3
                  Olive Oil
~ Italian-Style or 1 tb Prepared herbes de Provence, - Multigrain Bread
- or to taste .. See Note
Heat oven to 450 degrees. Brush both sides of bread slices with olive oil; place in a
single layer on baking sheet and sprinkle tops only with herbes de Provence. Bake until
golden and crisp.
Note: Herbes de Provence is a blend of dried bay leaves, thyme, rosemary, basil, coriander,
nutmeg, savory, lavender, cloves and white pepper.
Makes 8 slices
Source: Vegetarian Times, March 1993

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      LESLEIGH'S WHOLE GRAIN BATTER BREAD

Servings             : 12
Categories             :             Breads             Vegetarian
      1             cup Rice or soy milk *
      1/4             cup Sugar
      1/4             cup Maple syrup
      4             teaspoons Salt (uh, is this right? KM)
      1             cup Water
      6             teaspoons Yeast
      3             teaspoons Egg replacer
      6             tablespoons Water
      1/3             cup Uncooked oatmeal
      1/4             cup Wheateena cereal, cooked in
      1             cup -Water, and cooled
      2             cups Whole wheat flour
      3             cups All purpose flour
NOTE on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk)
Simply mix all ingredients until all is blended.Dough will be very sticky.Divide evenly into
2 oiled or sprayed with Pam loaf pans.Allow to rise until doubled (it's a pretty dense
bread,but on a warm day,rising should be completed in about 4 hours) Bake in a preheated 375
degree oven for about 1 hour. Terrific for sandwiches or as a breakfast food!
FROM: L HERSHKOWITZ (BDBG15B)

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      MILLET LOAF

Servings             : 8
Categories             :             Vegetarian             Main Dish             Breads             Appetizers
      1 1/2             cups Millet
      3 3/4             cups Water
      2             teaspoons Sea salt
      1 1/2             cups Peeled, finely diced carrots
      1             cup Finely diced celery
      1             cup Finely diced onions
      1             Garlic clove, minced
      2             tablespoons Sesame oil
      1 1/2             teaspoons Dill weed
      1             teaspoon Dried thyme
      1             cup Pistachio nuts (optional), OR- roasted sunflowe
      3             tablespoons Unbleached flour
      3             tablespoons Gluten flour
You can serve this versatile loaf for lunch or as an appetizer. Place slices on a bed of
Bibb lettuce with vegetable garnishes and a light, creamy salad dressing.
************************************************************
Rinse the millet and put it in a medium saucepan with the water and 1/2 teaspoon sea salt.
Cook the millet, covered, over medium heat for about 30 minutes or until soft; the millet
should absorb all of the water. (If the grains are too moist, the loaf will not bind
properly.)
Saute the carrots, celery, onions, and garlic in oil for 6 minutes, or until the onions are
translucent. Add the seasonings, including the remaining 1 1/2 teaspoons of salt. Mix the
cooked millet and the vegetables together, along with the nuts or seeds, if you wish. Mix
the two flours together and add them to the millet mixture, blending it well so the loaf will
hold together.
Lightly oil and flour a large loaf pan. Press the millet mixture into the pan and bake in a
preheated oven at 400 degrees F for about one hour. (If the millet mixture is warm when you
put it in the pan, reduce the baking time to about 45 minutes.) Allow the loaf to cool for
10 minutes, then carefully remove it from the pan. To avoid breaking the loaf, you may wish
to slice it while it is still in the pan.
Source: Friendly Foods - by Brother Ron Pickarski, O.F.M. ISBN:
0-89815-377-8 Typed for you by Karen Mintzias

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