Robin Hoods Cheese And Tomato Grainery Bread Recipes

GREAT GRAINERY BREAD - ROBIN HOOD

Steps:

• Dissolve 1 tsp sugar in 1/2 cup warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well.
• Heat 1 cup water, milk, brown sugar and butter together to lukewarm, stirring to dissolve sugar. Add milk mixture and 2 cups flour to the yeast mixture. Beat with a wooden spoon or electric mixer until smooth and elastic.
• Stir in oats, bran, sesame seeds, sunflower seeds, salt and 2-3/4 cups of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl. Turn out onto a floured board. Round up into a ball.
• Knead dough, adding more flour as necessary until dough is smooth, elastic and no longer sticky (about 10 minutes).
• Place in a lightly greased bowl. Cover with greased waxed paper and a tea towel.
• Let rise in a warm place (75°- 85°F/ 24°- 29°C) until doubled in size (45 - 60 minutes).
• Punch down. Turn out onto a lightly floured surface. Divide into 2 portions.
• Shape one portion into a loaf. Place seam side down in a greased 8 1/2" x 4 1/2" loaf pan. Shape the other portion into 16 balls. Place in a greased 9" (23 cm) square pan. Cover both with a tea towel.
• Let rise in warm place until doubled (35 - 45 minutes).
• Bake the loaf at 400°F for 25 - 30 minutes. Rolls at 375°F for 15 - 20 minutes. Remove from pans immediately. Cool on wire racks.

ROBIN HOOD'S CHEESE AND TOMATO GRAINERY BREAD

Steps:

• Add the first ten ingredients to machine according to manufacturer's directions.
• Add tomatoes and cheese at"add ingredients" signal or after first rising.
• Select whole wheat cycle for a bread machine loaf; OR select dough cycle, shape and bake in conventional oven.
• LOAF: Shape dough into 3 or 4 balls.
• Place in greased 8 1/2" x 4 1/2" loaf pan and cover loosely with plastic wrap.
• Let rise in warm place about 1 hour.
• Bake at 375°F for 25 minutes.
• Cover with foil if becoming too brown.
• ROLLS: Shape dough into 16 balls.
• Place in greased 9" square pan.
• Cover loosely with plastic wrap and let rise 30- 40 minutes.
• Bake at 375°F for 18- 23 minutes.

ROBIN HOOD OATMEAL RAISIN BREAD (ABM)

Steps:

• Add first nine ingredients plus gluten to machine in order.
• Select White or Whole Wheat, Regular or Rapid Cycle.
• Add raisins to the dough after the first rising.

APPLE AND CHEDDAR CHEESE MUFFINS

Steps:

• Preheat oven to 400F.
• Grease muffin pans.
• COMBINE flour, sugar, baking powder, baking soda, salt, cinnamon and cheeses in large mixing bowl.
• BEAT egg, buttermilk, oil and apple together thoroughly.
• ADD liquid ingredients all at once to dry ingredients.
• Stir just until moistened.
• FILL greased muffin cups 3/4 full.
• SPRINKLE tops with 1/4 cup cheddar cheese if desired.
• BAKE at 400°F for 18-23 minutes or until top springs back when lightly touched.

LOBSTER CREPES

Steps:

• Crepes.
• Beat eggs, flour and seasonings. Gradually add milk, beating until smooth. Refrigerate 2 hours. For each crepe, pour 2-3 tbsp of batter in a heated, oiled crepe pan. Brown lightly on each side. Keep warm in a very low oven.
• Lobster Filling.
• Preheat oven to 425°. Break lobster into pieces. Melt butter and saute onion and mushrooms 3-5 minutes. Stir in flour and seasonings. Add milk gradually. Cook, stirring constantly until thickened. remove from heat. Add wine and lobster. Mix well.
• Spoon 3 tbsp filling into each crepe and roll up. Arrange crepes on ovenproof platter. Brush with half the melted butter. Sprinkle with cheese, mixed with crumbs. Bae at 425° for 5-8 minutes. Stir remaining melted butter into remaining sauce and serve over crepes.