Recipes Included On This Page Old Fashioned Honey Wheat Bread Olives With Herbs De Provence Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Old Fashioned Honey Wheat Bread Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups water 1 cup cream-style cottage cheese 1/2 cup honey 1/4 cup butter 5 1/2 cups all-purpose flour -- (5 1/2 - 6 cups) 1 cup whole-wheat flour 2 tablespoons sugar 1 tablespoon salt 2 packages dry yeast 1 egg In a medium saucepan, heat first 4 ingredients until very warm. In a large bowl, combine warm liquid, 2 cups all-purpose flour and remaining ingredients; beat 2 minutes at medium speed. By hand, stir in remaining flour. On well-floured surface, knead dough until smooth and elastic, about 2 minutes. Place in a greased bowl, turning to grease top. Cover; let rise in a warm place until light and doubled in size, about 45-60 minutes. Grease two 9x5 or 8x4-inch loaf pans. Punch dough; divide and shape into 2 loaves. Place in greased pans. Cover; let rise in a warm place until light and doubled in size, 45-60 minutes. Heat oven to 375 degrees. Bake 35-40 minutes or until deep golden brown and loaf sounds hollow when lightly tapped. If loaf becomes too brown, cover loosely with foil during the last 10 minutes of baking. Immediately remove loaves from pans. If desired, brush with butter while still warm. Makes 2 loaves Alice's notes: I often use half whole wheat flour and half white. I make no other adjustments. If shaping into rolls, decrease the baking time to approximately 20 minutes. PLEASE....RESIST the temptation to add extra flour to the dough. This is a very good textured bread. I often add raisins and nuts. I make this bread in my Cuisinart bowl. The Kitchen Aid also works beautifully. If you enjoy working with your hands, then put lots of love into the dough. Contributed to the FareShare Gazette by Alice; 19 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 2g Fat (13.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 10mg Cholesterol; 218mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Olives With Herbs De Provence Recipe By :"Deli Food to make at home", Murdoch Books Serving Size : 0 Preparation Time :0:00 Categories : Volume 6-01 Jan. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Nicoise olives -- or Ligurian olives 1 garlic clove -- crushed 2 teaspoons chopped fresh basil 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh marjoram 1 teaspoon chopped fresh oregano 1 teaspoon chopped fresh mint 1 teaspoon fennel seeds 2 tablespoons lemon juice 1/2 cup olive oil Extra olive oil Rinse and drain 500 g (1 lb) Nicoise or Ligurian olives. Put 1 crushed clove garlic, 2 teaspoons chopped fresh basil, 1 teaspoon each chopped fresh thyme, rosemary, marjoram, oregano and mint, 1 teaspoon fennel seeds, 2 tablespoons lemon juice and 1/2 cup (125 ml/4 fl oz) olive oil in a bowl and mix together. Put the olives and marinade in a wide- neck, 750 ml (24 fl oz) sterilized jar, adding extra olive oil to cover the olives. Seal and shake. Marinate in the refrigerator for 1-2 weeks. Store in the refrigerator. Serve at room temperature. Marinated olives are delicious on their own or as part of an antipasto platter, and will generally keep refrigerated for up to 6 months. To successfully store the olives, it is important to sterilize the storage jar first by rinsing with boiling water and placing the jar in a warm oven until it is completely dry. Contributed to the FareShare Gazette by Natalia; 1 January 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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