BREAD RECIPES

TZIPPY'S 100% WHOLE WHEAT BREAD

INGREDIENTS:

1 1/2 tsp. salt
3/4 cup water
3/4 cup "parve" milk
3 tbs. molasses
1 1/2 tbs. unsalted margarine
1 1/2 tbs. grated orange zest
3 3/4 cups whole wheat flour
1 1/2 tsp. active dry yeast

DIRECTIONS:

A. Pre-heat oven to 400° Farenheit.
B. Grease 9" X 6" X 3" deep foil pan
C. Starting with salt, add ingredients to mixer in order listed
D. Set mixer initially on 3 or 4
E. When complete - remove batter - pound down - place in pan
F. Cover with plastic wrap and place in a no draft place 1 hour
G. Remove cover
H. Bake 30 - 35 minutes - or until toothpick comes out dry
I. Cool on rack
J. Slice when slightly warm
K. Freezes well

YIELDS: 1 1/2 lb loaf

ANTONIO'S ITALIAN SEMOLINA BREAD

INGREDIENTS:

1 cup warm water
1 tsp. course salt
1/2 tbs. olive oil
1/2 tsp. sugar
1 1/4 cups flour
1 1/4 cups 100% durum semolina flour
1 tsp. active dry yeast

DIRECTIONS:

A. Pre-heat oven to 400° degrees Farenheit.
B. Grease 8" X 5 1/2" X 3" deep foil pan.
C. Starting with water, add ingredients to machine in order listed.
D. Set machine on "dough"
E. When complete / remove batter / pound down / place in pan
F. Beat 1 egg yolk with 1 tbsp water / brush on batter
G. Sprinkle with sesame seed / optional
H. Cover with saran or foil / place in no draft area 1 hour / double in size
I. Remove cover
J. Bake 25 - 30 minutes
K. Cool on rack
L. Slice when slightly warm
M. Freezes well

YIELDS: 1 lb loaf

SHRAGA'S 100% SEMOLINA BREAD + WHEAT GERM

INGREDIENTS:

1 1/2 tsp. salt
1 1/4 cups water
3 tbs. olive oil
1 1/2 tbs. sugar
3 tbs. wheat germ
3 cups 100% durum semolina flour
2 tsp. active dry yeast

DIRECTIONS:

A. Pre-heat oven to 400°
B. Grease 9" X 6" X 3" deep foil pan
C. Starting with salt, add ingredients to machine in order listed
D. Set machine on "dough"
E. When complete / remove batter / pound down / place in pan
F. Beat 1 egg yolk with 1 tbsp water / brush on batter
G. Sprinkle with sesame seed / optional
H. Cover with saran or foil / place in no draft area 1 hour / double in size
I. Remove cover
J. Bake 25 - 30 minutes
K. Cool on rack
L. Slice when slightly warm
M. Freezes well

YIELDS: l 1/2 lb. loaf