———————————–DOUGH———————————– 1/2 oz Yeast (active),

-dry (2 packages) 2 c Water, warm

4 ts Salt

1/2 c Sugar, granulated

3 lg Eggs

3/4 c Vegetable oil

-(up to about 1/4 cup -more, to taste) 9 c Flour, all-purpose

-(more if needed) ———————————–GLAZE———————————– 1 lg Egg

Sesame or poppy seeds Mix yeast in warm water. Let sit 5 minutes. In a large bowl combine salt, sugar, eggs and oil. Add yeast mixture. Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. Scrape the working surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it. You may find that you need more flour, but don add too much more, or the dough will become heavy. Knead until the dough is smooth and elastic (about 10 minutes). Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil. A ceramic bowl is best. Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 1 1/2 hours, or until doubled in bulk. After the dough has risen, punch it down and divide it into 6 balls. Let the dough balls sit for 5 minutes, covered. Keeping dough balls covered while working, remove a ball and roll it between your hands (or on working surface) into a cord about 1 inch wide by about 20 inches long. The dough is quite elastic, making it nicely workable, yet also tending to make it shrink back slightly after being lengthened. I find it best to lengthen it in a series of passes. Form 3 cords this way, and then start from the middle and braid them into a single loaf. Tuck the ends under. Its a little harder to figure out how to start braiding from the middle, but the loaves come out more even and attractive that way. Don pull the cords while braiding. Place the loaf on a lightly oiled baking sheet, and cover it with a cloth while you form the other loaf. Keep the loaves well apart on the baking sheet, since they will expand a lot. Cover the loaves and place again into a warm, draft-free place to rise for 45-60 minutes. After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds. Bake at 350 degrees F. for 30 minutes, or until golden brown.

: Continued in Part 2 : Copyright (C) 1986 USENET Community Trust

1 1/2 pound loaf

3/4 c Milk

3/8 c Water

3 c Bread flour

1 ts Salt

2 ts Sugar

1/4 ts Baking soda

2 ts Yeast

Cornmeal This si a special bread, coated with cornmeal, so it needs to be baked in a loaf pan in the oven. Heavenly with orange marmalade. Put all ing. in b/m except cornmeal. Dough setting. When machine beeps, remove bread pan & turn out dough onto floured countertop. Grease an 8 1/2x 4 1/2 x 2 1/2-inch loaf pan; sprinkle all sides with cornmeal. Place dough into prepared loaf pan. With your hands, carefully press it evenly into pan. Sprinkle the top with cornmeal. Cover and let rise in a warm oven for 20 to 30 min or until dough almost reaches top of pan. To warm oven slightly, turn oven on Warm setting for 2 minutes then turn off) Preheat oven to 400F & bake 25 min. Cool.

12 Diagonally (1-ounce) cut

-slices French bread 1/4 c Sifted powdered sugar

1 Tub (8-ounce) reduced-fat

-cream cheese 2 1/2 c 1% low-fat milk

1/3 c Sugar

1/2 ts Vanilla extract

4 Egg whites

2 Eggs

Vegetable cooking spray Strawberry Sauce Candied Lemon Rind

Strawberry Sauce 4 cups sliced strawberries

1/3 cup honey 3 tablespoons fresh lemon juice

Candied Lemon Rind 1 large lemon

1/4 cup sugar, divided

1 tablespoon water

Directions: Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside. Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed. Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices. Serve with Strawberry Sauce, and garnish with Candied Lemon Rind. Directions for Strawberry Sauce: Combine all ingredients in a bowl; stir well. Cover and let stand Directions for Candied Lemon Rind: Using a vegetable peeler, carefully remove rind from lemon. Cut rind into 1/8-inch-thick strips; set aside. Combine 2 tablespoons sugar and water in a 2-cup glass measure. Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2 minutes, stirring every 30 seconds. Add remaining 2 tablespoons sugar, and toss well. Spread rind in a single layer on wax paper; let stand at room temperature until dry. Store in an Nutritional Info: Cheese-Stuffed French Toast With Strawberry Sauce: CALORIES 517 (19% from fat); PROTEIN 17.8g; FAT 10.9g (sat 5.4g, mono 3.9g, poly 1.2g); CARB 89.5g; FIBER 4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg

Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN 0.7g; FAT 0.4g (sat 0g, mono 0.1g, poly 0.2g); CARB

23.2g; FIBER 2.6g; CHOL 0mg; IRON 0.5mg; SODIUM 2mg;

CALC 16mg Posted to MM-Recipes Digest V3 #2.TXT

1 c Milk, scalded

1/2 c Raisins, chopped

2 T Currants

1/2 t Cinnamon

1 x Brown sugar

2 T Citron, finely chopped

1/2 c Yeast

1 x *dissolved in:

1/4 c Water, warm

3 c Flour

1/2 t Salt

3 T Butter

Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

2 Eggs, hard-cooked

- peeled, chopped fine 1 1/2 c Flaked finnan haddie *

*freshened, boned, skinned, - (or any smoked fish) -*** (See NOTE) *** 3 c Cooked basmati rice

-(try brown basmati rice) 3/4 c Heavy cream

1 1/2 ts Curry powder (or to taste)

1/2 ts Freshly grated nutmeg

Generous grindings of pepper 3 tb Lemon juice

Lime wedges PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness.

1/2 c Semi-sweet chocolate chips

1/2 c Walnuts; chopped

2 tb Flour

2 ts Cinnamon

2 tb Margarine; melted

Cake: 1 pk Yellow cake mix

8 oz Sour cream

3/4 c Water

3 Eggs

Heat oven to 350~. Grease and lightly flour 13×9 pan. In small bowl, combine all streusel ingredients; mix well. Set aside. In large bowl, combine all coffee cake ingredients at low speed until moistened. Beat 2 minutes at highest speed. Spread 2/3 of batter in prepared pan; sprinkle with half of streusel mix. Repeat with remianing batter and top with streusel mix. Bake for 35-50 minutes, or until cake tests done in center. —–

2 c Starter

1 Egg — beaten

1/2 c Applesauce

2 tb Butter — melted

1 tb Sugar

White flour — kneaded 1/2 ts Baking soda

add egg, applesauce, melted butter, sugar and salt to the starter and mix briefly. Add flour to attain desired consistency mix until lump free. Just before baking dissolve baking soda in a tablespoon of water and gently blend with the batter pour 2 to 3 inch rounds on a hot (400) griddle. Cook 2 to 4 minutes and turn for an additional 2 minutes.