TRADITIONAL BAKE
Zucchini Quick Bread
2 | Cups Flour, all purpose | 2 Eggs |
1 | Cup Granulated sugar | 1/3 Cup Apple juice |
1 | Tbsp. Wheat germ | 1/4 Cup Vegetable oil |
1 tsp. Baking powder | 2 tsp. Vanilla extract | |
2 tsp. Cinnamon | ||
1 tsp. Baking soda | 1/2 tsp. Ground nutmeg | |
Preheat Roaster Oven at 325°F for 20 minutes.
Combine dry ingredients, set aside. In large bowl, combine eggs, juice, oil and extract. Stir until well blended. Stir in dry ingredients alternately with zucchini. Pour into lightly greased 9 x 5 loaf pan.
Place pan on Rack and place in preheated Cookwell. Cover; bake 55 to 60 minutes or until set. Remove bread from pan and allow to cool.
Makes one 9 x 5 loaf
Granola
10 Cups Quick rolled oats | 1 | Cup Raisins | |
2 | Cups Flour, all purpose | 1 | Cup Dried fruit, chopped |
2 Cups Honey | 1 Cup Sesame seeds | ||
2 | Cups Corn oil | 1 | Cup Coconut, flaked |
2 Cups Sunflower nuts | 1 Cup Walnuts, chopped | ||
Lightly spray Cookwell with spray cooking oil. Preheat Roaster Oven at 275°F for 20 minutes.
Combine all ingredients in preheated Cookwell; stir until well mixed. Cover; bake 60 to75 minutes, stirring twice.
Allow to cool and store in air tight container. Makes about 1 gallon.
French Bread
6 Cups Flour, all purpose | 2 Cups Warm water | ||
1 | (1/4 oz. pkg.) Active dry yeast | 2 | Tbsp. Cornmeal |
1/2 tsp. Granulated sugar | 1 | Egg white | |
3 tbsp. Butter or margarine, melted | 2 | Tbsp. Water | |
1 | Tbsp. Salt |
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Preheat Roaster Oven at 400°F for 20 minutes.
In large bowl, place warm water, yeast and sugar. Stir just until mixed. Let stand 5 minutes or until it starts to bubble.
Add butter, salt and 4 cups flour. Beat until smooth. Gradually stir in remaining flour. Dump dough onto counter. Knead until dough is smooth and not sticky. Lightly grease mixing bowl. Place dough in bowl, turn dough over to bring greased side up. Cover with towel. Let rise in warm place for 1 hour or until doubled in bulk.
Shape into two 10 inch loaves. Lightly grease 9 x 13 inch baking sheet; sprinkle on cornmeal. Arrange loaves on sheet; cut 4 slashes 1/4 inch deep on top of each loaf. Stir egg white and water together; brush over loaves.
Place baking sheet on Rack and place in preheated Cookwell. Cover; bake 35 to 40 minutes or until golden brown.
Makes two 10 inch loaves.
