Sharp R-830B

34
BAKINg RECIPES
No-Knead Cheddar Dill Bread
2
1
/2 to 3 cups all-purpose flour
1 tablespoon sugar
2 teaspoons dill weed1teaspoon dill seeds
1 teaspoon salt
1
/4 teaspoon baking soda
1 package active dry yeast
1 cup small-curd cottage cheese
1
/4 cup water
1 tablespoon margarine or butter
1 egg
2 cups shredded sharp Cheddar cheese
1 egg, slightly beaten
Poppy seeds
Makes one 8-inch round loaf, 16 servings
Combine 1 cup of flour, sugar, dill weed, dill seeds,
salt, baking soda and dry yeast in large mixing bowl.
Combine cottage cheese, water and margarine in 2-cup
glass measure. Microwave at HIGH (100%) 2 minutes.
Add cottage cheese mixture, egg and Cheddar cheese
to dry ingredients. Stir well. Add enough flour to make
a stiff dough.
Soak a cloth with hot water, wring it out and place it
over mixing bowl. Let dough rise in oven at 100°F. until
double in size, about 1 hour.
Grease well an 8-inch round cake pan. Place in pan
bottom a wax paper, circle cut to fit. Place a strip of
wax paper, 2
1
/2 x 25 inches, around pan edge. Grease
both wax paper circle and strip. Stir dough down and
put in prepared pan, patting the dough to smooth it.
Let dough rise in 100°F. oven until double in size, 35
to 45 minutes.
PreheatovenusingCONVEC325˚F.
Brush bread lightly with beaten egg and sprinkle top
with poppy seeds. Bake 30 to 40 minutes on CONVEC
325˚F.Removefrompan.Coolonwirerack.
Nutrition facts per serving:
Calories: 168
Protein: 8 g.
Carbohydrate: 17 g.
Fat: 7 g
Cholesterol: 51 mg.
Sodium: 319 mg.
Cheesy Onion Bread
1
/2 cup chopped onion (about 1 medium)
1 tablespoon margarine or butter
1
1
/2 cups buttermilk baking mix
1
/2 cup milk1egg, well beaten
1
/2 cup shredded sharp Cheddar cheese
2 tablespoons snipped parsley or
1 tablespoon dried parsley flakes
2 tablespoons margarine or butter
1
/2 cup shredded sharp Cheddar cheese
Makes 8 servings
Combine onion and 1 tablespoon margarine in small
bowl. Microwave at HIGH (100%) until onion is tender,
about 2 minutes. Set onion aside.
Preheat oven to 400°F. Mix baking mix, milk and egg
until just moistened in medium bowl. Stir in onion,
1
/2 cup cheese and the parsley. Spread in greased
square baking pan, 8 x 8 inches. Dot with 2 tablespoons
margarine; sprinkle with
1
/2 cup cheese. Bake at 400°F.
until wooden pick inserted in center comes out clean,
about 20 minutes.
Nutrition facts per serving:
Calories: 210
Protein: 7 g.
Carbohydrate: 15 g.
Fat: 14 g
Cholesterol: 50 mg.
Sodium: 422 mg.
Zucchini Muffins
1
1
/2 cups all-purpose flour
1
/2 cup sugar
1 teaspoon baking powder
1
/2 teaspoon ground cinnamon
1
/2 teaspoon salt
1 cup grated zucchini
1
/2 cup chopped walnuts
1
/2 cup raisins
1 egg
1
/3 cup vegetable oil
Makes 1 dozen
Preheat oven to 400°F.
Combine dry ingredients in medium bowl. Mix in
remaining ingredients until just moistened. Spoon
batter into 2 greased 6-cup medium muffin pans.
Bake each pan 25 to 35 minutes at 400°F or until tops
spring back when touched lightly with finger.
Nutrition facts per serving:
Calories: 204
Protein: 3 g.
Carbohydrate: 26 g.
Fat: 10 g
Cholesterol: 23 mg.
Sodium: 125 mg.