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BREAD500.TXT
--------- Recipe via Meal-Master (tm) v7.05
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Title: KING ARTHUR'S EASY BEST LOAF
Categories: Breads
Servings: 2
1
1
1
tb Sugar
tb Salt
pk Active dry yeast
2 c Warm water
6 c Flour
Mix yeast,sugar,salt and water together. let stand until salt sugar and
yeast are dissolved. Gradually add flour to liquid and mix thouroughly,
until dough pulls form bowl sides. Turn ontofloured work surfaceand knead 5
minutes, Let dough rest while you grease bowl. Knead dough again 2-3
minutes, Place dough in bowl, turn once to grease top. Cover with damp
towel and keep warm until doubled in bulk(1-2 hours) Punch down dough and
knead briefly to get out any air pockets. Cut in half, shape into 2 Italian
or french style loafs. Put on cookie sheet sprinkled with cornmeal. Rest 5
minutes. Lightly slash tops 3 times diagonally and brush with cold water.
Place on rack in cold oven with roasting pan full of boiling water
below.Bake 400 F for 30-45 minutes until crust is golden brown and sounds
hollow to the touch,
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--------- Recipe via Meal-Master (tm) v7.05
Title: FRENCH BREAD
Categories: Breads
Servings: 2
1
pk Active dry yeast
1/2 c Water
tb Sugar
1/2 ts Salt
1 tb Butter
5 c Flour
2 tb Cornmeal
1
1
1
Dissolve yeast in warm water(110 F) Add sugar and salt, butter (melted) and
cups flour, Beat with spoon until mixed. Gradually add remaining flour,
2
until dough is easy to handle. Knead on lightly floured work surface 5
minutes, until elastic, not sticky. Cover, let rise until doubled in bulk.
Punch down on floured work surface, divide in half. Shape into loaves.
Lightly grease French bread oan, put cornmela in and shake to coat all
surfaces. Put each loaf into each section. Make sure loaves don't come any
closer than 1 inch of end of pan. With sharp knife, make 3 or 4 diagonal
slashes on top of loaves. DO NOT COVER.Let rise in warm place until doubled
in bulk. Bake in preheated oven (375 F) 25-30 minutes. Remove from pan AT
ONCE!
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--------- Recipe via Meal-Master (tm) v7.05
Title: PEPPERONI BREAD,PAT MCCLAY'S
Categories: Breads, Cheese/eggs
Servings: 1
1 pk Frozen Bread dough (1 loaf)
/2 lb Slicing pepperoni
1/4 lb Provolone cheese
1
Split defrosted loaf in half and roll out to about 8x13 inches. Layer
Pepperoni, then provolone on each sheet. Roll up lenghtwise, tucking in
ends. Bake 400 F 20-25 minutes .
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--------- Recipe via Meal-Master (tm) v7.05
Title: BREAD STICKS
Page 122
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