1 medium acorn squash
1/2 oz yeast
3 tbls, pkd light brown sugar
1/3 cup warm water
3/4 cup buttermilk
2 tablespoon butter, melted
2 medium carrots, shredded
1 tablespoon orange rind, grated
2 cup all-purpose flour
1 1/2 cup whole wheat flour
1 teaspoon cinnamon, ground
1/2 teaspoon allspice, ground
1/2 teaspoon salt
Preheat oven to 400 degrees. Cut the squash in half. Scoop out and discard
the seeds. Place, cut side down, in a baking pan. Add 1/2" of hot water.
Bake, covered, until the squash is fork-tender (30-40 minutes). Scoop out
the cooked squash and puree in a blender until smooth (you should wind up
with 1 1/2 cups of squash puree for 2 loaves). Stir the yeast and sugar
into the warm (110-115 degrees) water. Let stand for 5 minutes. Stir in the
buttermilk and butter. Stir in the squash puree, carrots, orange rind,
all-purpose flour, 2/3 of the whole-wheat flour, the spices and salt. Mix
in enough of the remaining whole-wheat flour to form a soft dough. Knead on
a floured surface until smooth and elastic (about 10 minutes). Place in a
greased bowl and let rise, loosely covered, in a warm place until doubled
in size (40-60 minutes). Punch down. Knead on a floured surface for about 5
minutes. Shape into loaves and place in greased (8 1/2"x4 1/2") loaf pans.
Let rise, loosely covered, until doubled in size. Bake until loaves are
golden and sound hollow when tapped (about 40 minutes). Cool on wire racks.
Almond And Rice Flour Bread With Poppy Seeds
1/2 cup whole almonds; with skins
1/2 cup plain low-fat yogurt
1 1/2 cup brown rice flour
1/2 cup water
4 teaspoon baking powder
1 large egg; whole
1/4 teaspoon salt
1 large egg white
3 teaspoon poppy seeds
2 tablespoon vegetable oil
Preheat oven to 350 degrees F. Butter an 8 x 4inch loaf pan.
Place almonds and 1/2 cup of the flour in bowl of a food processor and
grind until a fine meal is formed--the flour will prevent the nuts from
turning oily. Add remaining rice flour, the baking powder, salt and 2
teaspoons of the poppy seeds; process briefly.
Combine yogurt, water, whole egg, egg white and oil in a 2- cup measuring
cup.
With processor motor running, pour liquid ingredients through feed tube
over flour mixture, processing just long enough to mix.
Transfer batter to prepared pan. Sprinkle with remaining poppy seeds, and
bake for 55 minutes. Turn out onto a rack to cool. (Bread slices best after
several hours, or the next day).
Makes one 18-ounce loaf (18 slices).
North African Coriander Bread ( for ABM - Automatic Bread Machine)
3/4 cup milk
1/4 cup butter
1/4 cup honey
1 tablespoon yeast
1/4 cup warm water
1/4 teaspoon sugar
1 egg
1 teaspoon salt
2 teaspoon ground coriander
1/8 teaspoon ginger
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon grated orange peel
3 1/2 cup flour
Follow your manufacturers directions for ABM.
I am one of those who has been lurking too long...so here is my favorite
bread recipe for the bread machine. I adjusted this recipe for the ABM. For
regular baking you may double all of the ingredients, mix as you do regular
bread and bake in 2 greased coffee cans at 350 degrees for 45 minutes.
Naan (Flat Indian Bread)
1 cup flour
1 pkg yeast; dry
2 teaspoon salt
1 cup water; hot
1 cup buttermilk; or yogurt
1 egg; (room temp)
2 tablespoon oil
1 tablespoon honey; or sugar
2 1/2 cup flour
1 ghee; (clarified butter)
1 garnishes *
* If desired, you can use cornmeal or sesame or poppy seeds on the bread.
Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water,
buttermilk, egg, oil and honey. Beat until smooth with an electric mixer.
Stir in enough remaining flour to form a soft, sticky dough. Turn onto a
floured surface, continue to work in flour until dough is stiff enough to
knead. Knead until smooth and elastic, but still soft (3 to 5 minutes).
Place in an oiled bowl; turning once to coat top of dough. Cover; let rise
until double in bulk (about 45 minutes). Punch dough down. Shape into 16
equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick
round. If desired, brush with melted butter and sprinkle with garnishes.
Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes.
"NOTE: There is no second rising in this recipe so that you get flat loaves."
Recipe by: Time-Life Foods of the World Indian Cooking
Lemon Bread
1 cup sugar
1 lemon; rind of, grated
1/3 cup cooking oil
2 eggs
1/2 cup milk
1 1/2 cup flour; sifted once
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup nuts; walnuts, pecans, etc. chopped
----GLAZE----
1/4 cup powdered sugar
3 teaspoon lemon juice
Mix all ingredients (except those for glaze) together in the order given.
Put the mixture in greased loaf pan. Bake 45 mintues to 1 hour at 350
degrees. After removing from the oven, glaze the top with mixture of
confectioner's sugar and lemon juice while the bread is still hot.
Serves 8 to 10. Excellent for a brunch or teatime.
SOURCE: 1979 New Orleans Times Picayune Recipe Contest Cookbook
Pakwejigan (Bread)
1 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
3 tablespoon sunflower oil
1/3 cup water
1/4 cup corn oil
Mix together the dry ingredients & add the sunflower
oil. Mix well. Add the water & knead well.
Heat the oil in a frying pan. Spread the bread in it
& fry until it is a golden brown. Serve hot.
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