Date: Fri, 29 Aug 1997 10:00:23 -0700 (PDT) -------------- BEGIN bread-bakers.v097.n054 -------------- 001 - Bill Proctor Subject: Dry Bread Date: Mon, 25 Aug 1997 09:38:39 This is my first item on this list. I hope someone can answer my question. I have been baking bread by hand for some time now and I specialize in sourdough. My breads tend to come out on the dry side. I would like to have them a bit more moist. Any suggestions? Should I try a lower cooking temperature or shorter times, or both? --------------- MESSAGE bread-bakers.v097.n054.2 --------------- From: Bonnie Pollack Subject: Spices with thanks Date: Mon, 25 Aug 1997 10:24:53 -0400 (EDT) Thank you all for the information on spices, especially for Cardimom. I am happily filling out my order to one or more of the suggested places. I thought I would pass along a search engine that a friend of mine e-mailed me yesterday. I logged on to www.dogpile.com and by puting in a keyword it automatically searches practically ALL the other search engines for information. I am presently working on my Challah recipe to share. Not having ever done this before and not too keen on measurement I am fine tuning the script for accuracy and ease of use. Bonnie P. --------------- MESSAGE bread-bakers.v097.n054.3 --------------- From: "Ellen C." Subject: Homeground Soy Flour?? Date: Mon, 25 Aug 1997 18:38:07 GMT Please help me understand flours! When can you, and when shouldn't you, grind the whole grain or bean into a flour? Specifically, I've ground whole wheat berries, rye berries, corn, and brown rice into flours. I've even considered grinding yellow split peas into a flour. But everything I've seen regarding soy flour *always* says "defatted* soy flour. Does this mean that if I want soy flour, I need to purchase it already ground? Or can I simply plop some soy beans into my grinder and make flour? Is the implication that soy beans (which I know have a high fat content) can't produce a decent flour with defatting? I'm not opposed to buying flours. Frankly, I usually grind my own because I have limited freezer space and the whole grain flours tend to go rancid quickly. I find that I can keep the grains in airtight containers at room temperature for an extended period of time. Thanks for your expert advice! . -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v097.n054.4 --------------- From: FiberArt Subject: Cranberry Bread Experiment Date: Sun, 24 Aug 1997 19:26:25 -0400 Well I learned 2 things when I made cranberry bread on Friday: When using dried cranberry (bought in an organic store near me) use more sugar than 3 tblspns. Instead of using juice (liquid) I prefer the richness of milk in the recipie. Other than these 2 lessons it turned out quite well. I made the dough in my bread maker, turned out into a bread pan and let rise 1 hour then baked at 350 for 1 hour. It was a perfect loaf! I also have dried cherries to experiment. Anyone made bread with cranberries or cherries? Was your recipie slightly sweet (after a desert bread)? Can you share details with me? BTW, I have been on this list for a little while but been lurking. Hi all :). Cheryl FiberArt@earthlink.net http://home.earthlink.net/~fiberart/ Come visit us in #KnitSpin -- the IRC chat channel for fiber lovers on DALnet --------------- MESSAGE bread-bakers.v097.n054.5 --------------- From: Leon & Miriam Posvolsky Subject: Re: Digest bread-bakers.v097.n047 Date: Mon, 25 Aug 1997 16:00:43 -0300 Hi Melody, Here are 2 recipes for you. If you need any more bread machine recipes I'll be glad to send them to you. * Exported from MasterCook * Walnut Bread (July,1997) in the food proceessor Recipe By : Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 2 1/2 cups whole wheat flour 2 teaspoons yeast 1 1/2 cups water 2 tablespoons powdered milk 1/4 cup chopped walnuts 2 tablespoons dark brown sugar 1 tablespoon honey 2 tablespoons oil 2 teaspoons salt 1. Dissolve yeast in water and flour. Let stand 10 minutes. ( in bowl of food processor). 2. Add brown sugar, honey, milk, salt and whole wheat and process until it forms a ball. Add walnuts and process just to blend. ( use the plastic blade) 3. Turn dough onto a working surface and knead 5 minutes. 4. Place dough into an oiled bow, cover with plastic or cloth and let rise in a warm place ( oven, off) for 1 hour. 5. Knead dough to expel air and place it in a loaf pan. Let stand covered 1/2 hour. 6. Bake in 450 ( pre heated) oven for 30 minutes. Turn down to 350 bake 10 minutes. - - - - - - - - - - - - - - - - - - NOTES : I was able to make this bread thanks to all the people on the web who sent me recipes.. * Exported from MasterCook * Whole Wheat Bread II ( sept.1992) Recipe By : Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 400 grams white flour 600 grams whole wheat flour 2 cake yeasts or 2 T dry yeast 1 tablespoon brown sugar 2 teaspoons salt 2 1/2 cups water (warm) kummel seeds 1. Dissolve yeast in 2 cups water in the bowl of kitchen aid. Stir in sugar. 2. Add white flour and beat until gluten develops. ( You can see firm strings of dough) about 5 minutes. 3. Add 1 cup whole wheat and beat 5 minutes. 4.Stir salt and 1/2 cup warm water and add to dough. 5. Add rest of whole wheat and kummel and beat 5minutes more. 6. Turn dough onto a board and knead 5 minutes by hand. 7. Place in a bowl. Cover with plastic and let rise in a warm place for 1 hour. 8. Knead 1 more time and shape into 2 loaves. 9. Place on cookie sheet and let rise covered for 30 minutes. 10. Bake in pre heated 450 F oven for 40 minutes. - - - - - - - - - - - - - - - - - - NOTES : May be frozen wrapped in foil in a plastic bag. De freeze at room temperature. From: Peter Hafid >Subject: Garllic bread >Date: Sun, 27 Jan 1980 10:40:51 +0100 > >Would anybody please tell mee how to make garllic bread. >Thanks >Peter > * Exported from MasterCook * Anchovy, Garlic and Olive Bread ( March, 97) Recipe By : Miriam Podcameni Posvolsky Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** * Exported from MasterCook * Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 1 1/2 cups tepid water 1 package yeast -- or 1 teaspoon 1 teaspoon salt 1/2 teaspoon sugar 1/4 cup olive oil 2 cloves garlic; minced 1 cup pitted Kalamata olives; chopped 2 T anchovy paste . 1. Dissolve yeast in water. Add sugar and let stand 5 minutes. 2. Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid. Add oregano. 3. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand. 4. Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour. 5. Divide dough in 2 , 6. Roll out each into a rectangle and spread garlic, anchovy paste and olives. Roll jellyroll fashion. 7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a little olive oil. 8. Bake in pre heated 450 oven for 30 minutes . - - - - - - - - - - - - - - - - - - NOTES : Serve sliced with dips. Miriam Podcameni Posvolsky Rio de Janeiro, Brazil --------------- MESSAGE bread-bakers.v097.n054.6 --------------- From: Peg Doolin Subject: pretzels Date: Sun, 24 Aug 1997 18:33:26 -0400 Lisa, You requested pretzel recipes for the bread machine, similar to pretzels in the malls. I've attached three. I've not tried any. The first two are for the bread machine. The third is not, but is supposed to taste like Auntie Anne's (yummy). The Auntie Anne's recipe calls for a baking soda and water 'dip'. Maybe that will help with dough made in the bread machine. Good luck, Peg Essex, VT ---------- Recipe via Meal-Master (tm) v8.05 Title: Baked Pretzels Categories: Breads, Bread machi, Snacks, Fat-free Yield: 8 Pretzels 1 1/2 ts Yeast 1/2 ts Salt 2 c Bread flour 1/2 c Egg substitute 1/4 c Water 1 Egg white 1 tb Water Add yeast, salt, bread flour, egg substitute, and 1/2 cup water in the order suggested by the bread machine manufacturer and process on the dough cycle. Preheat oven to 350 degrees. Lightly spray baking sheet with nonfat cooking spray. When the dough cycle is complete, remove dough and place on lightly-floured surface. Roll dough into 12x4-inch rectangle and cut into 8 (12-inch) strips. Pull each strip to about 14 inches in length. Form dough into pretzel shape: Make a circle; cross the ends at the top, twist the ends once and lay over the bottom of the circle. Pretzel logs can also be shaped just by making rolled dough into a 12- to 14-inch rope. Place pretzels on prepared baking sheet. In a small bowl, combine egg white with 1 tablespoon water and brush on pretzels. If desired, sprinkle pretzels with coarse salt, sesame, or poppy seeds. Bake in preheated oven 15 to 20 seconds. Serve with mustard or cheese dip. Source: "Recipes for Fat-free Living: Breads for Bread Machines" by Jyl Steinback; 1996. MM format by Mary Ann Young ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Big Soft Pretzels Categories: Breadmakers, Mixes, Breads, Snacks Yield: 1 Servings : -JOY QUIRK (HFTC65A) 1 tb Dry yeast 5 c Bread mix; up to six 1 1/2 c -lukewarm water 2 Eggs; beaten MMMMM--------------------------TOPPING------------------------------- 1 Egg; beaten 2 tb Coarse salt 1/2 c Butter; melted Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels. Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes. All of these recipes I have posted using my bread mix can be adjusted to use with the bread machine, some using the dough setting. I have had excellent results. Will try to post more over the weekend as I get time. Also have a lot of other "mix" recipes if anyone is interested. Formatted by Elaine Radis BGMB90B; JUNE, 1993 ----- ---------- Recipe via Meal-Master (tm) v8.05 Title: Auntie Anne's Pretzels Categories: Desserts, Snacks Yield: 1 Servings 1 1/2 ts Yeast 1/2 ts Brown sugar 1 ds Salt 1 1/2 c Water 4 c Bread flour 2 ts Baking soda 2 c Warm water 1/2 lb Butter 2 tb Honey White sugar Brown sugar Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Mix baking soda and warm water. Melt butter and mix with honey. Dip pretzels in baking soda and water mixture. Bake at 550F for approximately 8 minutes. Sprinkle with white and brown sugar. ----- --------------- MESSAGE bread-bakers.v097.n054.7 --------------- From: BOBBI WALLINGFORD Subject: special diet yeast-free, sugar free, egg-free Date: Mon, 25 Aug 1997 15:16:00 +0000 Special Needs Bread===yeast-free, sugar free, egg-free Hello, My mother is very ill and is on a special diet. I'm need a bread recipe to make a yeast-free, sugar free, egg-free, multi-grain bread. I going to spice it up with spices. I have a Hamilton Beach bread Maker....1 and 2 loaf size. Does anyone have a recipe? I have been buying her bread at a health store for $6.00 a loaf. Thank You, Bobbi bobbi548@aol.com --------------- MESSAGE bread-bakers.v097.n054.8 --------------- From: Bobbi Novicky Subject: Jalapeno/Cheese Date: Tue, 26 Aug 1997 07:20:36 -0400 This is really the very best recipe of Jalapeno/Cheese Bread I've ever made.....I hope you enjoy it... * Exported from MasterCook * Jalapeno Cheese Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/2 cup sour cream 3 1/4 cups bread flour 1 teaspoon salt 2 tablespoons sugar 2 tablespoons margarine or butter 2 teaspoons yeast 1 tablespoon dried chives 1 tablespoon cumin 1/2 cup monterey jack cheese -- shredded 1/2 cup mozzarella cheese -- shredded 1/2 cup red bell pepper -- chopped 1/4 cup jalapeno pepper -- chopped Place all ingredients except cheeses & peppers in bread pan according to your machine's instructions. Set for White bread & start. When the beeper sounds, add cheeses & peppers. - - - - - - - - - - - - - - - - - - NOTES : My loaf came out too high with 2 tsp. yeast, so the next time I tried 1 3/4 and it was much better. --------------- MESSAGE bread-bakers.v097.n054.9 --------------- From: Bobbi Novicky Subject: Slavic Breads Date: Tue, 26 Aug 1997 08:59:54 -0400 Lori asked for Slavic breads. Here's a couple that look good, but I haven't tried them yet. They are both for Large (1 1/2 lb) loaf: * Exported from MasterCook * Slavic Potato Bread Recipe By : Best BM Cookbook-Ethnic Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup ricotta or cottage cheese 2 teaspoons active dry yeast 2 2/3 cups bread flour 3/4 teaspoon grated nutmeg 3/4 teaspoon salt 1/4 teaspoon cayenne 3/4 cup mashed potatoes 1 whole egg 1 egg yolk 1/3 cup water 1. Drain the cheese in a sieve lined with cheesecloth or a sturdy paper towel for 30 minutes. Discard the liquid. 2. Add all ingredients, including the drained cheese, in the order suggested byyour bread machine manual and process on the bread cycle according to the manufacturer's directions. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polish Poppy Seed Bread Recipe By : Best BM Cookbook-Ethnic Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons active dry yeast 3 cups bread flour 3 tablespoons powdered milk 1 1/2 teaspoons salt 3 tablespoons poppy seeds 1 1/2 tablespoons orange or grapefruit zest -- grated 1/4 cup honey 3 tablespoons butter 1 whole egg 1 egg yolk 1 cup + 1 tbls water 1/3 cup raisins 1/3 cup sliced almonds 1. Add all ingredients except the raisins and almonds in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. 2. At the beeper, add the raisins and almonds. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v097.n054.10 --------------- From: Enkidu Subject: Mac&cheez powder Date: Wed, 27 Aug 1997 20:18:13 -0500 I don't see why there would be any difficulty incorporating the neon cheese powder into a recipe. . . just put two or three tablespoons into a standard bread recipe (probably a relatively bland, light-colored one). You might have to add a little water to balance the added dry mass, but it shouldn't have any profound effects on the chemistry or consistency of the bread. >From this base you'll be able to adjust other aspects to fine-tune. Omar ---------- enkidu@mail.utexas.edu "I could be living the best and happiest of all lives if only I were not a fool." The sorrowful youth Werther in _The Sorrows of Young Werther_ by J.W. Goethe --------------- MESSAGE bread-bakers.v097.n054.11 --------------- From: "Pratt, Tim (AB01 IAC)" Subject: Russian Bread Recipes Date: 26 Aug 1997 11:29:30 -0500 Greetings: I just joined the Bread Maker's newsgroup, and have just bought a Regal bread machine. If anyone has a good recipe for those dark, delicious, hearty, wholesome, Russian breads, I'd really appreciate hearing about it. Much thanks Tim Pratt Tim.Pratt@ALBERTA.honeywell.com --------------- MESSAGE bread-bakers.v097.n054.12 --------------- From: Lobo119@worldnet.att.net Subject: recipe: hamburger/hot dog rolls Date: Tue, 26 Aug 1997 15:59:58 -0600 I recently converted my old standard hamburger roll recipe to sourdough and am sending both. Both are excellent. You can substitute any other solid shortening (butter, margarine, Crisco) for the lard. You can also halve the recipe successfully. Don't knead in any more flour than is necessary to get just past stickiness and they'll come out light and fluffy. ~~~~~~~~~~~~~~~~~~~~~~~~~~~ HAMBURGER BUNS 12 cups flour 1 cup lard 3/4 cup sugar 1 tablespoon salt 2 beaten eggs 3 packages yeast 5 cups water Dissolve yeast in one cup water; then add other ingredients. A soft dough should result. Let rise 1 hour. Punch down. Let rise 1 hour. Shape into balls on greased cookie sheet. Let rise 1 hour. Bake at 375 degrees for 20 minutes. Makes 48 buns. These are suitable for freezing and delicious when warmed. ~~~~~~~~~~~~~~~~~~~~~~~~~ HAMBURGER BUNS - Sourdough version 3 cups expanded sourdough starter 10 1/4 cups flour 1 cup lard 3/4 cup sugar 1 tablespoon salt 2 beaten eggs 3 3/4 cups water Mix all ingredients. You should have a soft dough. Let rise. Shape into balls on greased cookie sheet. Let rise. Bake at 375 degrees for 20 minutes. Makes 48 buns. These are suitable for freezing and are delicious when warmed. --------------- MESSAGE bread-bakers.v097.n054.13 --------------- From: Peg Doolin Subject: Pretzels Date: Wed, 27 Aug 1997 18:04:47 -0400 Hi, I submitted a recipe for Auntie Anne's Pretzels recently. When I decided to make them I discovered the directions weren't complete. I've corrected that and also altered them a bit. The original recipe called for the pretzels to be baked at 550F for 8 minutes. After setting off the smoke alarm at least six times with the first batch (I think the Crisco I greased the sheet with was smoking) I decided to experiment. I reduced the heat to 425F and increased the baking time to 12 minutes. Seemed to work out fine. The baking time can be adjusted based on how large and how may pretzels you bake at once. Another thought crossed my mind. The pretzel dough itself is pretty bland. What gives it the taste is the melted butter, honey and sugars that are applied afterwards. I think any recipe would work fine. Anyways, the corrected recipe is attached. Thanks, Peg Essex, VT ---------- Recipe via Meal-Master (tm) v8.05 Title: Auntie Anne's Pretzels Categories: Desserts, Snacks Yield: 1 Servings 1 1/2 ts Yeast 1/2 ts Brown sugar 1 ds Salt 1 1/2 c Water 4 c Bread flour 2 ts Baking soda 2 c Warm water 1/2 lb Butter 2 tb Honey White sugar Brown sugar Mix yeast, brown sugar, dash of salt and 1 1/2 cups water. Let sit for five minutes. Add bread flour. Knead well. Let rise for about one hour. Grease baking sheet. Mix baking soda and warm water. Take a piece of dough and roll and shape into a pretzel. The easiest way to shape is to roll into a rope, whatever size you prefer. Pinch ends of rope then bring ends of rope to other side of circle. Dip pretzels in warm water and baking soda mixture and put on baking sheet. Bake at 425F for about 12 minutes. While still hot, brush with melted butter and honey. Sprinkle with white and brown sugar (approx. half and half mixture). ----- --------------- MESSAGE bread-bakers.v097.n054.14 --------------- From: jrjet@mtco.com (Dot & Tim McChesney) Subject: Date: Thu, 28 Aug 1997 09:43:44 -0500 Hi everyone! While visiting Sam's yesterday I found a new bread book entitled "Farm Journal's Homemade Breads". It has some outstanding looking bread recipes in it and I thought I might post a couple. Here ya go - Enjoy! Dot Polenta Bread 1/2 cup yellow cornmeal 2 cup boiling water 1 cup warm milk (120-130 deg F) 2 T shortening 2 pkg active dry yeast 1/4 cup brown sugar 2 tsp salt 6 1/2 - 7 1/2 cup sifted flour shortening Gradually stir corn meal into water, let stand 5 minutes, stirring occasionally. Stir in warm milk and 2 T shortening, cool until very warm (120 - 130 Deg F). In large bowl, stir together yeast, brown sugar, salt and 2 cup flour. Using mixer at low speed, gradually beat corn meal mixture into yeast mixture. Increase speed to medium, beat 2 minutes. Add 1 1/2 cup flour, beat 2 minutes. Stir in enough additional flour to make a soft dough. On lightly floured surface, knead until smooth and elastic -- about 8 minutes. Dough will be slightly sticky. Place in greased bowl - turning once. Cover with towel, let rise until doubled, about 50 minutes. Punch down, knead on floured surface until no longer sticky, about 30 seconds. Divide dough in half and let rest, covered, 10 minutes. Shape dough into 2 loaves and place in greased 9x5x3" loaf pans. Cover and let rise until double - about 35 minutes. Bake in 375F oven 35 - 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans, brush tops with shortening, cool on racks. Kaffee Kuchen Ring 1 pkg active dry yeast 1 tsp sugar 1/4 cup warm water (105-115F) 3/4 cup warm milk (105-115F) 3 1/2 cup sifted flour Blanched whole almonds 1/2 cup butter 1 cup sugar 4 eggs 1 tsp grated lemon rind 3/4 tsp salt 1/4 tsp ground nutmeg Sprinkle yeast and 1 tsp sugar over water, stir until dissolved. Stir in warm milk and 1 cup flour until smooth. Cover with wax paper and let rise in a warm place until bubbly - about 15 minutes. Butter a 10" fluted tube pan. Arrange whole almonds in bottom of pan. Using mixer at medium speed, in a large bowl beat butter and 1 cup sugar until fluffy and light. Add eggs one at a time, beating well after each addition. Add lemon rind, salt, nutmeg, remaining 2 1/2 cup flour and yeast mixture: beat until mixture is well blended and forms a thick batter. Pour batter into pan. Cober and let rise until doubled about 1 hour and 15 minutes. Bake in 350F oven 40 - 45 minutes or until golden brown. Cool on rack (in pan) 10 minutes. Remove from pan and finish cooling on rack. *#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*# # Updated Weekly! * * New Recipe Section (Always In Progress!)! # # http://www.geocities.com/Heartland/3053 * * email: jrjet@mtco.com # #*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#*#* --------------- MESSAGE bread-bakers.v097.n054.15 --------------- From: magherrick@juno.com (Margaret E Herrick) Subject: SOUR sourdough! Date: Fri, 29 Aug 1997 09:56:04 DT Hi, everyone. I believe sourdough should taste tangy and I can't make it do that any more. years ago I had a cookbook called something like SAN FRANCISCO SOURDOUGH. If I remember right it had a red cover and came with a packet od dehyudrated sourdough starter attacched inside the cover. I remember sometimes it made bread so sour it indicated a need for a bit of baking soda to be added. How I yearn for that kind of bread. I have a jar of nice boozety smelling stater that I made a few days ago. That aromatic liquid that rises to the top of it was called "hootch" and is where the name for that alocoholic drink came from (so I read int he above book, which had the history of sourdough in it. It seems the old "sourdoughs" of the Yukon used to take their starter to bed with them to keep it warm. And those old prospectors got that name becasue of the starter they always used to make their bread. Actually I use a DAK Turbo V to make most breads. If anyone has the above mentioned cookbook and can send me the recipe for plain white sourdough bread, I would be a reall happy camper! sent it via E-mail to magherrick@juno.com or maggie@idsi.net And I will thank you from the bottom of my bread basket. Maggie --------------- MESSAGE bread-bakers.v097.n054.16 --------------- From: LJKR@aol.com Subject: Sun-dried tomato rolls with garlic Date: Fri, 29 Aug 1997 10:07:23 -0400 (EDT) Hi! This is for Melody who requested a bread recipe using sun-dried tomatoes and herbs in last weeks list. This recipe is from the October 1989 issue of Bon Appetit. Sun-Dried Tomato Rolls with Garlic makes 12 1 envelope dry yeast 1/4 C sugar 1/2 C warm water (105-115) 1/2 C tomato juice -- room temp (I use V-8 picante) 6 Tbsp olive oil, or oil from sun-dried tomatoes 2 eggs 1 tsp salt 4 C (about) unbleached all purpose flour 1/4 C thinly sliced basil 3 Tbsp chopped oil-packed sun-dried tomatoes Garlic Oil 1/4 C olive oil 2 cloves garlic, pressed Sprinkle yeast and 1/4 tsp sugar over warm water in small bowl. Stir to dissolve. Let yeast mixture stand until foamy, about 10 minutes. Combine remaining sugar, tomato juice, oil, eggs, and salt in a large bowl. Add 1 cup of flour and whisk vigorously for 2 minutes. Add yeast mixture, basil, and tomatoes. Mix in enough flour 1/2 C at a time to form soft dough. Knead dough on lightly floured surface until smooth and elastic, add more flour if necessary, about 5 minutes (dough will be slightly sticky). Grease large bowl. Add dough, turning to coat entire surface. Cover bowl with plastic. Let dough rise in warm area until doubled, about 1 hour. For garlic oil -- Heat oil in small sauce pan until just warm. Stir in garlic. Cool. Lightly grease muffin cups. Gently punch dough down. Knead on lightly floured surface until smooth. Divide into 12 equal pieces. Shape each piece into a ball, pulling edges under to create a smooth top. Place rolls, rounded side up in prepared cups. Using floured scissors, snip 1/2-inch-deep X into top of each roll. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 20 minutes. Preheat oven to 375 F. Gently brush rolls with garlic oil. Bake until golden brown, about 20 minutes. Remove rolls from oven, and brush again with garlic oil. Transfer rolls to a rack and cool slightly before serving. I like to put a few shavings of Parmasean on each roll a few minutes before the end of baking. Enjoy! Lorna --------------- END bread-bakers.v097.n054 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved