Thanks so much for these recipes. I plan to keep these and try some. Marilyn ----- Original Message ----- From: "Angelique in Texas" <[EMAIL PROTECTED]> To: <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[EMAIL PROTECTED]>; <[email protected]> Sent: Wednesday, October 01, 2008 11:22 AM Subject: [RecipesAndMore] Basic Egg Bread Bread Machine
> > Basic Egg Bread > by Tony van Roon > This bread makes delicious breakfast toast. For a refreshing hint of > citrus, add 1 tablespoon of finely shredded lemon or orange peel with > the flour. For best results, use the California type oranges, they are > natural orange and don't contain dye (Californian Salustiana variety is > perfect). > > 1 pound loaf Ingredients 1 1/2 pound loaf > ------------------------------------------------------ > 1 to 1-1/4 cup milk (very warm) 1-1/4 to 1-1/2 cups > 1 Tablespoon butter or margarine 2 Tablespoons > 3/4 teaspoon salt 1 teaspoon > 1 large egg(s) 1 > 2-3/4 cups All Purpose flour 3-1/2 cups > 2 Tablespoon sugar 2 Tablespoons > 1/2 Tablespoon Honey 1 Tablespoon > 1-1/2 teaspoons bread machine yeast 1-1/4 to 2 > teaspoons > 2 teaspoons grated orange rind 1 Tablespoon > Use the 1-pound recipe if your bread-machine pan holds 10 cups or less > of water. Add ingredients to the bread machine pan in the order > suggested by the manufacturer. > Recommended cycle: Basic/white bread cycle; medium/normal crust color > setting. Remove bread from pan, cool on wire-rack. > This recipe was overhauled and revamped on 9-20-2003. > The honey was added and sugar increased a bit because the bread was > missing 'sweetness'. The milk was preheated a bit to make the dough rise > better and bigger. Flour was increase to 2-2/3 cup in the 1 pound loaf > recipe because the dough was to thin. The recipe for the 1-1/2 pound > loaf had even more problems and I'm not going into details but > everything got modified. What the heck was I thinking???? The grated > orange rind was added to give the bread a punch with a faint taste of > orange. In regards to the orange, I use ONLY the undyed California > (Salustiana) oranges! As you can see on the picture at the left, the > 1-1/2 pound version turned out quite well. Same for the 1 pound variety > although I don't have a picture. > All in all a lot of work to re-figure out this recipe. I owe it all to > my sister-in-law, Bing van Kampen. Thanks Bing for all your work! > > I'm in my own little world, but thats ok everybody knows me here > Angelique > > > > > --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
