Lots of Bread Recipes!




      SPELT BREAD


Servings             : 1
Categories             :             Breads             Vegetarian
      2             cups Spelt flour
      1             package Quick-rising dry yeast
      2             tablespoons Sugar or other granular, sweetener
                  of salt
      2/3             cup Very warm soy milk
      2             tablespoons Melted margarine
In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk and 1 Tablespoon
melted margarine until dough forms. Turn dough out onto floured board and knead about 3
minutes or until smooth.
Grease mixing bowl and place dough in bowl, turning to coat lightly. Cover and place in warm
spot away from drafts. Let rise about 30 minutes.
Heat oven to 350 degrees. Place dough on greased baking sheet, or, if desired, bake in
greased 8- x 4-inch loaf pan. Brush with remaining tablespoon of melted margarine and bake
about 25 minutes or until golden and loaf sounds hollow when tapped on top.

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      SPICY BROWN BREAD

Servings             : 1
Categories             :             Breads             Quick             Vegetarian
      3/4             cup AM Blue Cornmeal
      3/4             cup AM Whole Wheat Pastry Flour
      2             teaspoons Non-alum baking powder
      1/4             teaspoon Sea salt (optional)
      2             tablespoons Carob powder
      1/2             teaspoon Cinnamon
      1/2             teaspoon Ginger
      1/2             teaspoon Nutmeg
      3/4             cup Milk or soymilk
      1/2             cup Unsulphured molasses
      1             teaspoon Lemon extract
Combine dry and liquid ingredients in separate bowls, then stir together until smooth.
Batter seems thin but it will thicken. Pour batter into oiled pan. Bake at 350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of
Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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      SPINACH & STILTON PANCAKES


Servings             : 18
Categories             :             Breads             Cheese/Eggs             Vegetarian             Pancakes             Breakfast
                  -----FOR THE PANCAKES-----
      2             ounces Buckwheat flour
      2             ounces Plain white flour
      2             Eggs
      2             tablespoons Butter, melted
      1/4             pint Milk
      1/4             pint Water
                  -----FOR THE FILLING-----
      2             pounds Fresh spinich
      1             large Onion
      3             ounces Stilton cheese
      2             ounces Walnut pieces
                  Butter
      1             Garlic sliver
                  -----FOR THE SAUCE-----
      1             ounce Butter
      1             ounce Plain white flour
      1/2             pint Stock
      1/4             pint Double cream
      2             tablespoons Freshly grated Parmesan
      1             teaspoon (heaped) Dijon mustard
Make a smooth batter with the flours, eggs, milk and water, then stir in the cool melted
butter for extra richness and to prevent sticking during cooking. Use a 6-inch pan and make
thin pancakes in the usual way, but be sure to stir the batter vigorously in between making
each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing
ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a
foil parcel.
To make the filling, wash and boil or steam the spinach until just tender.
Chop it and squeeze out all the liquid (save the juices for a soup). Chop the onion finely
and sweat it in a knob of butter until it's deliciously soft. Stir in the spinach, season
with a little salt, lots of pepper and the garlic. Toast the walnuts and crumbled Stilton
into the spinach mixture to give it savoury flavour and bite. Stuff the pancakes with the
mixture, roll them up neatly and pile them into a lightly buttered gratin dish. Cover with
foil and heat through in the oven for 25-30 minutes at 400 F (200 C) gas mark 6.
Make a smooth rich sauce with the butter, flour, stock (preferably good chicken stock) and
cream. Let it simmer for about 5 minutes, stirring once or twice, then season with the
cheese, mustard and salt and pepper. If the sauce is made ahead, reheat it in a double-boiler
for serving, then pour it over the dish of pancakes just before bringing to table.
Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed for you by Karen Mintzias

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      STEAMED CORN "PONES"

Servings             : 18
Categories             :             Mcdougall             Breads             Vegetarian
      1             Basic Masa Dough Recipe
      18             Corn Husks or Parchment Pap.
Follow instructions for making masa dough in "Tamales: Basic Procedure: Gently roll each 1"
piece of dough into a thick cigar shape. Place dough lengthwise on one edge of a softened
corn husk and wrap, leaving one side open. Place tamales on stacked steamer trays.
Cover and stam for 40-45 minutes over rapidly boiling water. Add more water to the pot as
needed to create steam Remove from steamer and serve warm.
** Hints: Dip pones in soup, black bean sauce or refried beans. Top with your favorate pasta
sauce *** Vegetarian Gourmet, Summer 1993, Don Matesz ***

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      SUPER FAST BREAD RECIPE

Servings             : 1
Categories             :             Breads             Sandwiches             Vegetarian
      3             cups Flour *see note below
      1 2/3             cups ;water, cold
      1             teaspoon Salt
      1             tablespoon Yeast, dry
      1             tablespoon Honey
      : Heat 3 cups of flour for 2 minutes in the microwave.
      : While that's happening, measure the water. Add salt, dry yeast and a dollop of honey. It
looks like a mess, but don't worry about it.
      : Quickly take the hot flour and mix in the water combo with an electric mixer. It should
be sticky and gooey. If your mixer is having trouble, just add more water. Mix it around as
long as you want.
      : Now, cover it, put it in a cool place, go away and ignore it. Go to work, take a walk,
go to sleep, whatever. If you happen to pass the poor neglected thing during the day, pound
it around a little with a wet spoon. If you are going to ignore it for more than 8 hours, put
it in the refrigerator. If you are in a hurry, ignore the ignoring part and proceed to the
next step.
      : Pound your sticky dough around with a wet spoon to pop all the bubbles, then slop it
into a well oiled bread pan ( do not whisper sweet nothings in its ear ). Set a timer and let
the dough rise in a warm spot for 10 minutes. If it was kept in the refrigerator, let it sit
a little longer. Set your timer again for 10 minutes and turn on your oven at 350 degrees.
When it's hot, put the bread in and set the timer for 50 minutes.

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