Date: Sat, 30 May 1998 17:02:29 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n040 -------------- 001 - User103054 Subject: Simple Bread Recipe Requested Date: Mon, 18 May 1998 05:54:41 EDT I'm new to this list. Could someone please post a recipe for making bread by hand. Nothing fancy. Just white bread. I don't have a bread making machine. --------------- MESSAGE bread-bakers.v098.n040.2 --------------- From: Jack Mallory Subject: Zo data Date: Sat, 16 May 1998 16:49:43 -0700 Does anyone know what the preset times are for kneading, rising, etc for the various bread types on the Zo V20? I just replaced my Oster with the Zo, and although the Oster was fine, the Zo is superb! --------------- MESSAGE bread-bakers.v098.n040.3 --------------- From: cynd@uswest.net Subject: Biscuits Date: Tue, 19 May 1998 22:44:09 -0500 Hello, I've lurked for quite some time and now have a request for your best recipe for biscuits. I'm talking about the wonderful biscuits you find at Kentucky Fried Chicken, or Bob Evans. I'm salivating just thinking about the butter melting on this biscuit. Cindy Panasonic user for five years. --------------- MESSAGE bread-bakers.v098.n040.4 --------------- From: "Jane D. Fidler" Subject: 7-gain cereal Date: Sat, 16 May 1998 20:46:38 -0400 Hi, I have a question regarding the 7-grain cereal I often see listed as an ingredient. I have looked high and low (literally) in the cereal aisle at the grocery store but have not been able to find any thing called 7-grain cereal. I did find a box of whole grains called 7-grain cereal in the "health food" aisle that must be cooked (20 min in boiling water) before eating. Is this the stuff I should buy? And if so, do I cook it before using it in my bread recipe? Thanks, J. Fidler jgfidler@richnet.net --------------- MESSAGE bread-bakers.v098.n040.5 --------------- From: Reggie Dwork Subject: about Peter's class Date: Sun, 17 May 1998 17:33:55 -0700 Jeff and I attended Peter Reinhart's bread class yesterday (Sat, 5/16). We are both **so** thrilled that we did. The 3 hrs was packed with fun, info, wonderful smells and flavors and gifts of starter!! Peter is an inspirational teacher and can sure make a fabulous loaf of sourdough bread. I don't particularly like sours ... they always seemed pretty boring to me... but the flavors that he gets with his are truly phenomenal. If any of you ever get to attend his class *please* do so. It is wonderful. Plus you get some wonderful breads to sample. Reggie & Jeff --------------- MESSAGE bread-bakers.v098.n040.6 --------------- From: Ruth Provance Subject: Food processors Date: Mon, 18 May 1998 23:39:38 -0700 Dear Bakers, My new neighbor has problems with her hands, so she can't knead bread by hand, and she has problems with her finances, so she can't buy a bread machine or a heavy-duty mixer, but she does have a good-sized Cuisinart food processor. She made some yeast bread dough in the food processor this afternoon, and I checked it out. It seemed to be okay, and it rose and baked well. I haven't tasted it yet, though I am sure it is just fine as she took my advice for ingredients! ;) Does anyone out there have any specific advice for using the food processor for making yeast bread? Any general advice or specific books to read would be appreciated. Keep baking bread! Ruth John 3:16 --------------- MESSAGE bread-bakers.v098.n040.7 --------------- From: Lenny Garfinkel Subject: U.S. ABM in Europe Date: Tue, 19 May 1998 14:37:19 +0300 I have been running a William Sonoma machine purchased in the U.S. for two years now and have never had a problem. The trick is to have a transformer massive enough to supply the power necessary. My transformer is as big as a cinderblock, and just as heavy. I would not have bought such an expensive thing just to run a bread machine, but I got it as a gift from a friend who no longer needed it. The difference in frequency does NOT matter, at least in my case. The french bread cycle takes 5 hours, as it should, and not 6 hours as someone on this list predicted it would because the local current in Israel is 220V/50Hz. YMMV. By the way, I love the WS machine and would buy another just like it again. Good luck. Lenny Garfinkel Leonard Garfinkel, Ph.D. New Projects & Technology Biotechnology General Kiryat Weizmann Rehovot Israel Tel: 972-8-9381256 (office) 972-8-9451505 (home) FAX: 972-8-9409041 972-8-9381124 --------------- MESSAGE bread-bakers.v098.n040.8 --------------- From: Angie Phillips Subject: Rice Muffins Date: Mon, 18 May 1998 12:30:21 -0500 (CDT) Hi all you wonderfull bread bakers! Here's my first contribution. My sister's boss requests me to make these for her alot. They are definately great breakfast muffins. They remind me of rice pudding. Enjoy! ;~)Angie * Exported from MasterCook * Rice Muffins Recipe By : Grandma's Muffin House Serving Size : 12 Preparation Categories : Muffins Etc. Amount Measure Ingredient -- Preparation Method - -------- ------------ -------------------------------- 2 Cups flour 1 Tablespoon baking powder 1/2 Teaspoon cinnamon 1 Egg -- Beaten 1/3 C Butter -- Melted 1 C Milk 1/2 C Honey 1 C Rice -- Cooked 2/3 C Raisins Preheat your oven to 400(. Sift the first 4 ingredients together. Stir in your eggs, butter and milk, just till moistened. Pour the honey over the rice and raisins, then fold into your batter. Fill paper-lined or Pam sprayed muffin tins full and bake approximately 20 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n040.9 --------------- From: "Mimi B." Subject: Harvest Bread ABM Date: Fri, 22 May 1998 21:10:20 CDT This makes a really hearty, dense bread. Makes nice toast :) I have tried it on the whole wheat cycle and the white cycle, made no difference. Harvest Bread From: Better Homes & Gardens Best Bread Machine Recipes For 1 1/2 pound loaf: (16 slices) 1 cup milk 1 egg 2 tablespoons margarine or butter, cut up 2 1/2 cups bread flour 3/4 cup whole wheat flour 1/2 cup toasted wheat germ 3 tablespoons packed brown sugar 3/4 teaspoon salt 1 teaspoon active dry yeast or bread machine yeast For 2-pound loaf: (22 slices) 1 1/3 cups milk 2 eggs 3 tablespoons margarine or butter, cut up 3 1/3 cups bread flour 1 cup whole wheat flour 2/3 cup toasted wheat germ 1/4 cup packed brown sugar 1 teaspoon salt 1 1/4 active dry yeast or bread machine yeast Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions. If available, select the whole grain cycle, or select the basic white bread cycle. ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n040.10 --------------- From: Angie Phillips Subject: Pineapple Bacon Muffins (Diabetic Friendly) Date: Tue, 19 May 1998 14:44:20 -0500 (CDT) Here is a muffin recipe for you and your family. I put the diabetic exchange on the bottom for those of use that need it. :~)Angie * Exported from MasterCook * Pineapple Bacon Muffins Recipe By : Granny's Muffin House Serving Size : 12 Preparation Time :0:00 Categories : Muffins Etc. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Strips bacon -- crisp 1 Cup flour 1 Cup cornmeal 1 Tablespoon baking powder 3/4 Teaspoon salt 3 Tablespoons brown sugar -- packed 1 egg -- beaten 1/3 Cup oil 1 Cup buttermilk 1/2 Cup crushed pineapple -- drained Fry your bacon till crisp. Drain and set aside awhile. Preheat your oven to 400(. Sift the flour with the next 4 ingredients. Stir in egg, oil and buttermilk, just till moistened. Fold in pineapple. Fill paper-lined or Pam sprayed muffin tins full, crumble bacon atop, and bake approximately 20 minutes. - - - - - - - - - - - - - - - - - - Diabetic Exchange per muffin: Starch - 1 ; Fat - 1 1/2 --------------- MESSAGE bread-bakers.v098.n040.11 --------------- From: Mitch Smith Subject: RE: sourdough starter Date: Sat, 16 May 1998 21:14:19 -0500 Takt EZ wrote: >Sounds like your starter is doing just exactly what it's supposed to >do. After you put a live starter in the fridge it will separate into two >components. The gray looking liquid on top is the alcohol which was >formed in the fermentation process. It was called "hooch" by the miners >in Alaska and the Yukon and some miners were known to drink the >stuff after their supply of whiskey ran out and they had nothing else >alcoholic to drink. The white stuff on the bottom is the residue of the >flour after the protein has been fermented out. A slight correction. Whether wild or commercial yeast, protein is not the substance "fermented out" in bread/wine/beer making. Yeast metabolize sugars into carbon dioxide and ethyl alcohol. Yeast can metabolize complex carbohydrates, albeit more slowly; one of the advantages of a slow fermentation is that enzyme actions will convert some of the starch into fermentable sugars which aids fermentation, and also adds flavor. In bread making, protein is the basis for gluten formation, which is the elastic net which traps the carbon dioxide, allowing the dough to rise. Generally speaking a high protein percent is undesirable in beer and wine making as it clouds the liquid. In making the sourdough starter itself, protein has little effect one way or the other since no gluten development is required of the starter itself. - Mitch --------------- MESSAGE bread-bakers.v098.n040.12 --------------- From: Reggie Dwork Subject: "Pizza" Bread Date: Sun, 17 May 1998 21:53:13 -0700 A friend sent me this recipe. She stated the pizza bread is a long time tradition in our family. She uses the bread machine to make the dough and then hand forms it and bakes it in the oven. Do not make this into a loaf of bread in the machine. Hope you enjoy this too. Reggie * Exported from MasterCook * "Pizza" Bread Recipe By : Julia Colonna Thomas Serving Size : 4 Preparation Time :0:00 Categories : Breads Ethnic Bread Bakers Mailing List Bread Machine Low Fat Pizza Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 Cups water 3 Cups bread flour 1 1/2 Teaspoons salt 2 Teaspoons dry yeast Place into the bread machine in the order given. Place on dough or pizza cycle. Both work well. Remove when finished and shape into a round in a pie pan which is oiled. Let rise approximately 30 minutes. For pizza bread...put finger holes in top. Rub with olive oil, salt and pepper. Bake at 400F for 20-25 minutes. (This produces a flatten bread which I believe ended up being named Foccaccio! with some additional toppings.) For a loaf of bread, I do the same thing, except that I do not punch holes in the top. I lightly rub the top with olive oil...not necessary and bake at 400F. For pizza....this will yield two pans of thin crust. Top and bake this at 425F. >From: "tess@shore.intercom.net" - - - - - - - - - - - - - - - - - - NOTES : This bread is not good baked in the bread machine. --------------- MESSAGE bread-bakers.v098.n040.13 --------------- From: "Mimi B." Subject: American Garlic & Parsley Bread Date: Tue, 19 May 1998 13:06:04 CDT I made this bread 5-16-98. Missed adding the 2 tablespoons of sugar, but it still turned out okay. I had oat bran on hand, so I used that instead of the wheat bran. I will add the additional garlic clove as specified at the end of the recipe next time. It was a good, hearty loaf and it did very nicely in my Toastmaster Bread Box. From: Swift 10,000 Recipes CD-ROM. I re-made this on 5-18-98, remembered the sugar this time and added the extra clove of garlic. The sugar must make a difference, the top of the loaf almost hit the viewing window on my machine! ********** RECIPE BEGINS ******** TITLE : American Garlic And Parsley Bread - Machine SERVES : 12 KeyWords : Breadmaker Ingredients: 1 1/2 teaspoon Active dry yeast 3 cups Bread flour 3 tablespoons Wheat germ 3 tablespoons Wheat bran 1 3/4 teaspoons Salt 2 tablespoons Sugar 2 tablespoons Vegetable oil 2 Garlic cloves, minced 3 tablespoons Chopped fresh parsley OR 3 teaspoons dried 1 1/4 cups Water Instructions: Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. For DAK/Welbilt, use White bread setting. Let the loaf cool before slicing. Serve plain or toasted. "This is good bread for a steak sandwich, French dip roast beef, or a grilled mozzarella cheese and tomato sandwich. Baking the garlic right in the bread lightens the garlic flavor. If this is not a strong enough garlic statement for you, add another clove." Notes: ********** RECIPE ENDS ******** ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n040.14 --------------- From: Blanche007 Subject: Help!! Date: Sun, 24 May 1998 04:36:00 EDT Lora Brody is doing cooking demonstration's in New Orleans on Friday July 10 at Spice (Susan Spicer's cooking school), and Saturday July 11 at the New Orleans Food and Wine Experience. She's needs to borrow a Zojirushi bread machine (preferably the old style vertical home bakery), for these demos. If you live in the area and have a machine that you would be willing to let her use, you will be her guest at both classes (and she will be in your debt forever). Please email her at . --------------- MESSAGE bread-bakers.v098.n040.15 --------------- From: Blanche007 Subject: Help!! Date: Sun, 24 May 1998 04:36:00 EDT Lora Brody is doing cooking demonstration's in New Orleans on Friday July 10 at Spice (Susan Spicer's cooking school), and Saturday July 11 at the New Orleans Food and Wine Experience. She's needs to borrow a Zojirushi bread machine (preferably the old style vertical home bakery), for these demos. If you live in the area and have a machine that you would be willing to let her use, you will be her guest at both classes (and she will be in your debt forever). Please email her at . --------------- MESSAGE bread-bakers.v098.n040.16 --------------- From: SheilaH660 Subject: Scala Bread Date: Tue, 26 May 1998 06:27:54 EDT I have been searching FOREVER for a recipe for this bread for my ABM. Can anyone help? Sheila --------------- MESSAGE bread-bakers.v098.n040.17 --------------- From: "The Walsh Family" Subject: 7 grain cereal Date: Tue, 26 May 1998 04:43:34 -0300 In response to the inquiry about 7 grain cereal - this product is a hot cereal made by Arrowhead Mills which can be purchased in many healthfood stores. There are also cereals which consist of 9 grains and many other combinations. You can also purchase a wheat free version which I is what I buy. If you healthfood store doesn't carry this product they will probably order it for you. Hope this helps! Kathy Walsh --------------- MESSAGE bread-bakers.v098.n040.18 --------------- From: "ruzich" Subject: Date: Mon, 25 May 1998 10:13:13 -0500 Does anyone have a recipe for veggie bread? There is a little coffee shop down the street from where I used to work, that serves the most delicious veggie bread and I would love to have the recipe. The bread is very soft and quite moist. You don't really taste the vegetables in it, but you can sure see the tiny dots of color (I think the veggies might have been put into a blender or food mill to make them so tiny). Does anyone have a recipe for this? Judy in Indiana --------------- MESSAGE bread-bakers.v098.n040.19 --------------- From: "Mega-bytes" Subject: Biscuits for Cindy Date: Tue, 26 May 1998 08:41:34 -0400 Cindy, Here is the recipe for KFC. Enjoy Martha * Exported from MasterCook * KFC Buttermilk Biscuits Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breads/Biscuits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Butter 2 1/2 tablespoons Granulated sugar 1 Egg -- beaten 3/4 cup Buttermilk 1/4 cup Club soda 1 teaspoon Salt 5 cups Bisquick biscuit mix Preheat oven to 450~. Combine all of the ingredients and knead by hand until smooth. Flour your hands, pat the dough flat to 3/4 inch thickness on waxed paper and punch out bisucits with a biscuit cutter. Bake on greased sheet for 12 minutes or until golden brown. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n040.20 --------------- From: Newshock Subject: Brumbel and Brown Date: Tue, 26 May 1998 09:09:40 EDT I was baking my usual rolls this weekend and decided to use the new buttermilk based butter substitute Brumbel and Brown. It tastes absolutely delicious when spread on the bread but did not work at all as an ingredient in the rolls. They burned quickly during the regular baking time, and instead of being soft and fluffy the rolls turned out hard and dense. I feel that the product is a good one if used properly but just wanted to warn all of you bakers out there that it is not a good baking substitute. Lauren --------------- END bread-bakers.v098.n040 --------------- -------------- BEGIN bread-bakers.v098.n041 -------------- 001 - "Mega-bytes" - Re: Food processors 010 - ptj Subject: Potato Bread Date: Tue, 26 May 1998 08:49:23 -0400 I've made this bread several times. It has a good taste and texture - and it is still soft the next day. Martha * Exported from MasterCook * Quick Potato Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads/Abm: Potato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups water 3 tablespoons butter or margarine 2 1/2 tablespoons sugar 1 teaspoon salt 1/4 cup potato flakes 3 1/2 cups bread flour 2 teaspoons yeast Setting white NOTES : 2 1b loaf - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n041.2 --------------- From: "J. Mathew" Subject: Re: Biscuits Date: Tue, 26 May 1998 08:33:22 -0500 > From: cynd@uswest.net > Subject: Biscuits > Date: Tue, 19 May 1998 22:44:09 -0500 > > I've lurked for quite some time and now have a request for your best > recipe for biscuits. I'm talking about the wonderful biscuits you > find at Kentucky Fried Chicken, or Bob Evans. I'm salivating just > thinking about the butter melting on this biscuit. > > Cindy Cindy, I don't buy biscuits, so I'm not sure what KFC or Bob Evans serves, but maybe you'd enjoy trying my grandmother's biscuit recipe. These always come out extra-fluffy and tender, and everyone raves about them! Enjoy, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html ******************************************** Grandmother Markley's Biscuits ------------------------------ 3 c. flour 5 t. baking powder 1-1/2 t. salt 1/2 c. butter-flavor shortening 1-1/2 c. milk Preheat oven to 425 degrees Fahrenheit. Sift together flour, baking powder, and salt. Cut shortening into flour mixture so that mix resembles small pebbles. Add milk and mix just until blended. DO NOT OVERMIX! Place on floured board and pat out to 1/2" thickness. With floured cutter, cut into biscuits and place on greased baking sheet. Bake 12-15 minutes, or until biscuits are lightly browned on top. Makes approximately 9 biscuits. --------------- MESSAGE bread-bakers.v098.n041.3 --------------- From: Ruth Provance Subject: Almost white bread Date: Tue, 26 May 1998 11:29:40 -0700 User 103054 on one of the bread lists to which I belong asked for a simple white bread recipe to be made by hand. First of all, most general cookbooks, like "Joy of Cooking," "The Betty Crocker Cookbook," and a bunch of others, have a traditional white bread recipe, with detailed instructions. I suggest you try one of them, or the following recipe, which I have been developing and fine-tuning for years. I figure is is time to share the recipe with the world! Ruth's Almost White Bread This can be considered a simplified version of "Ruth's Daily Bread," http://www.upword.com/bread/daily.html using ingredients that the average home cook should either already have at home, or can easily get at a local market (except perhaps the optional ingredients, which I want to stress are optional). Combine and heat in microwave on high for 2 minutes or on the stove until the shortening/butter melts: (should be very warm, but cool enough to hold one's finger in the liquid) 2 1/4 c water 1/4 c brown sugar 1/4 c shortening, butter, or margarine Combine in mixing bowl: 1 c oatmeal (old-fasioned or quick-cooking) 2 t salt 1 T or one package of active dry yeast 3 c all-purpose or bread flour 1 c dry milk and optional ingredients (if you don't have them, leave them out and add more flour in the kneading): 1/4 c each oat bran, wheat bran, wheat germ, vital wheat gluten (may use one, some, or all) Add hot water mixture to flour mixture and beat thoroughly. Gradually add more flour until dough is kneadable (about 3 c). (Total amount of flour is about 6 1/2 cups). Knead on well-floured surface until dough is not sticky but still a little tacky. Let rise in covered greased bowl in warm place until double. Punch down, form into two (2) loaves and place in greased bread pans (9" x 5" or 8"x 4"), and let rise, covered, until double again. Uncover, place in oven and set oven for 350 degrees F. Bake for 35 to 45 minutes until golden brown, loaves sound hollow when tapped, and/or the internal temperature of the bread on an instant-read thermometer is 200 degrees F. If tops of loaves brown too fast, tent them loosely with aluminum foil. Remove from pans when done and let cool completely on a wire rack. Slice, eat and enjoy! Option for this bread: Decrease water to 1 3/4 cups and add 2 eggs, lightly beaten, when combining the liquid and dry ingredients. You may need to adjust the amount of flour to get the right texture. For a more detailed discussion of my philosophy of bread-baking, see "Ruth's Daily Bread:" http://www.upword.com/bread/daily.html For questions or comments, e-mail me at rprovanc@gmu.edu. Keep baking bread! Ruth Eph. 2:8-9 --------------- MESSAGE bread-bakers.v098.n041.4 --------------- From: "J. Mathew" Subject: Re: 7-grain cereal Date: Tue, 26 May 1998 08:33:22 -0500 > From: "Jane D. Fidler" > Subject: 7-gain cereal > Date: Sat, 16 May 1998 20:46:38 -0400 > > I have a question regarding the 7-grain cereal I often see listed as > an ingredient. I have looked high and low (literally) in the cereal > aisle at the grocery store but have not been able to find any thing > called 7-grain cereal. I did find a box of whole grains called > 7-grain cereal in the "health food" aisle that must be cooked (20 > min in boiling water) before eating. Is this the stuff I should buy? > And if so, do I cook it before using it in my bread recipe? Thanks, > J. Fidler I am fairly certain that you can substitute any granola-type cereal for the 7-grain cereal. They don't carry 7-grain where I live, either, but the other will work fine. You can make your own granola, too...that works nicely in bread recipes. Incidentally, depending upon the recipe you're using, you can purchase multi-grain (also referred to as multi-seed) mixes from places like King Arthur (http://www.kingarthurflour.com). I've used these in a lot of my breads and it really adds nice flavor and texture. I have also discovered that using cracked flax seed in my baked goods (yeast breads, muffins, etc.) is really nice. Hope that helps, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n041.5 --------------- From: Terri Mensch Subject: Best Biscuits Date: Tue, 26 May 1998 12:01:08 -0700 This morning I just learned another neat thing about this recipe. The last time I made biscuits, I didn't need as many as the recipe makes. So, I placed the cut biscuits (unbaked) on a cookie sheet and froze them. When frozen, I put them in a ziploc bag in the freezer. Today, I took out as many as I needed, and put them, still frozen, in the preheated oven. They still raised up nice ane golden. * Exported from MasterCook * Sourdough Biscuits Recipe By : http://elroy.nmsu.edu/cahe/redtops/_e/e-207 Serving Size : 14 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The day before: 1/2 cup all-purpose flour 1 tablespoon sugar 1 cup sourdough starter 2/3 cup milk The morning of: 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 2 cups all-purpose flour 1/2 cup shortening The day before: Stir together 1/2 cup flour, sugar, sourdough starter and milk in non-metal mixing bowl until smooth. Cover loosely with waxed paper and let stand in a warm place (80-85 degrees) at least 18 hours. The morning of: Stir batter down. Stir together 2 cups flour, baking soda, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Blend in starter mixture. Add more flour if necessary to make a soft dough. Turn onto lightly floured surface and knead gently 30 seconds. Roll out 1/2-inch thick. Cut out biscuits with floured cutter. Place on ungreased baking sheet. Bake in preheated 450 degree oven 10-12 minutes. - - - - - - - - - - - - - - - - - - NOTES : Place the shortening in the freezer the night before. This is perfect for the food processor, using the dough blade. Terri Christ is Risen Alleluia \o/ --------------- MESSAGE bread-bakers.v098.n041.6 --------------- From: Hersey House B&B Subject: Second Best Biscuits Date: Tue, 26 May 1998 14:26:02 -0700 This was posted in bread bakers last November. It used to be my favorite, until the sourdough biscuit recipe came along. Terri Flaky Angel Biscuits (From the Washington Post, November 20, 1996) (Makes about 2 1/2 dozen biscuits) A combination of leaveners--yeast, baking powder and baking soda--make these Southern biscuits extra light. Traditionally, a big batch of the dough is made and kept refrigerated. Portions, cut off as required, ensure that every meal has a basket of piping hot little breads. Incidentally, this same dough, rolled thin or simply hand-stretched, then fried up in olive oil or slapped on an open grill, produces tender/chewy, absolutely incredible flatbreads (similar to Indian naans)--great for rolling around turkey leftovers. About 5 cups all-purpose flour 8 teaspoons (2 tablespoons plus 2 teaspoons) baking powder 2 teaspoons salt 1 teaspoon baking soda 3 tablespoons sugar 1/4 cup cold unsalted butter 1/2 cup cold shortening 5 teaspoons dry yeast 1/2 cup warm water 1 3/4 to 2 cups warm buttermilk Melted butter (optional) In a large bowl, stir together the flour, baking powder, salt, baking soda and sugar. Cut the butter and shortening into the flour mixture until it's well distributed and the mixture is crumbly. In a small bowl, sprinkle the dry yeast over the warm water and stir briefly. Allow to dissolve and swell. Add the yeast mixture and the warm buttermilk to the flour mixture and toss with a fork to blend and moisten, creating a soft dough. Cover bowl and refrigerate overnight, or for as long as 2 weeks. To bake, remove a portion of dough. Preheat oven to 400 degrees. On a lightly floured board, roll dough out to a thickness of 1 inch. Cut into rounds, wedges or squares with a knife or biscuit cutter. Brush generously with melted butter. Place on baking sheet and, if desired, sprinkle lightly with a bit of flour. Bake until lightly browned on top, about 12 to 15 minutes. Per biscuit: 145 calories, 3 gm protein, 19 gm carbohydrates, 6 gm fat, 7 mg cholesterol, 2 gm saturated fat, 204 mg sodium. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Hersey House 451 N. Main St. Ashland, Oregon 97520 http://www.mind.net/hersey mailto:herseybb@mind.net (541) 482-4563 (541) 488-9317 (fax) (888) 3HERSEY (toll free) (800) 482-4563 Paul and Terri Mensch, Innkeepers --------------- MESSAGE bread-bakers.v098.n041.7 --------------- From: "J. Mathew" Subject: Re: making bread in food processors Date: Tue, 26 May 1998 08:33:22 -0500 > From: Ruth Provance > Subject: Food processors > Date: Mon, 18 May 1998 23:39:38 -0700 > > > Does anyone out there have any specific advice for using the food > processor for making yeast bread? Any general advice or specific > books to read would be appreciated. Ruth, My Cuisinart came with a little recipe book that included a couple of nice bread recipes. I didn't care so much about the recipes themselves since most standard yeast breads follow the same basic formulas of flour/liquid/etc., but the technique is what is important. The book with my Cuisinart said that the dough blade should be used for recipes that use more than 3 cups of flour -- I'm going by memory here so am not quoting directly -- but the metal blade for recipes using less than 3 cups of flour. I also recall that most of the recipes seem to call for kneading/processing the dough for approximately 90 seconds and no more. I have done this on a number of different recipes and it seems to be a good rule to follow. My bread always rises very nicely and is developed properly throughout. Incidentally, I have a 14-cup Cuisinart -- though I wish I had the bigger one. I really prefer my KitchenAid Proline (5-quart, 325w) mixer for making bread as I can make it in more quantity than the Cuisinart, but the Cuisinart does a nice job, too. My only complaint is that I can only make 1 loaf of bread in the Cuisinart! My KitchenAid handles dough for 2 loaves, but by hand I generally make a recipe for 4-6 loaves at a time. If you go to some of the online bookstores, such as Amazon (http://www.amazon.com) or Barnes&Noble (http://www.barnesandnoble.com) you can look up bread making books using a food processor. Use the keywords "food processor bread" and it will come up with a list of books specifically about this subject. I don't have any in my personal collection, but I've seen them at my public library, too. After doing a few recipes you kind of pick up the technique and don't need the specialized books anymore. Hope that helps a bit, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n041.8 --------------- From: "J. Mathew" Subject: Re: Simple Bread Recipe Requested Date: Tue, 26 May 1998 08:33:22 -0500 >From: User103054 >Subject: Simple Bread Recipe Requested > >I'm new to this list. Could someone please post a recipe for making >bread by hand. Nothing fancy. Just white bread. I don't have a bread >making machine. I don't have a bread machine, either, so all of my recipes can be made easily by hand, or with a Cuisinart or KitchenAid if you prefer. I've pasted an easy recipe for white bread below. I have lots more bread recipes on my recipe Web page if you want to do some other things, too: http://www.geocities.com/Heartland/8098/recipes.html Enjoy, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html ******************************************** Thirty-Minute White Bread ------------------------- 1 c. milk 2 T. vegetable shortening or softened, unsalted butter 3 t. salt 2 Tbsp. lemon juice 1 c. lukewarm water minus 2 Tbsp. 2 T. quick-rise yeast 2 T. sugar 6-7 c. bread flour, approximately 2 T. butter, melted Warm the milk in a saucepan to soften the shortening or butter for a few moments. Add the salt, lemon juice, and the lukewarm water. In a large mixing bowl, combine 2 c. flour and yeast and beat for 3 minutes at medium speed in an electric mixer. Gradually add 2 more cups flour, and continue beating for 3 minutes. Turn off the mixer and add about 2 more cups flour. Work it in until the dough becomes stiff. Knead for about 8-9 minutes with dough hook. Divide dough in half and shape the balls. Let rest under a cloth for 5 minutes to allow dough to relax. Form the loaves by pressing each into an oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place seam down in the pan. Brush the loaves with melted butter. Place pans in a warm, draft-free location. Cover with tea towel or plastic wrap and allow to rise until doubled in bulk, about 30 minutes (hence, the recipe name). Place pans in cold oven, turn to 400 degrees Fahrenheit and bake for 45 minutes or until loaves are brown. When done, they will sound hollow when tapped on the bottom with a forefinger. If the crust is soft, return to the oven without the pans for approximately 10 minutes. If using a convection oven, temperature should be dropped by 50 degrees. Place loaves on racks to cool thoroughly. This bread freezes very well. --------------- MESSAGE bread-bakers.v098.n041.9 --------------- From: Takt EZ Subject: Re: Food processors Date: Tue, 26 May 1998 21:17:40 EDT In a message dated 98-05-26 06:11:14 EDT, you write: << Does anyone out there have any specific advice for using the food processor for making yeast bread? Any general advice or specific books to read would be appreciated. >> Hi Ruth I think the book Secrets Of A Jewish Baker by George Greenstein would be a very good reference work for your friend. It has general instructions for kneading by hand, with a mixer, or with a food processor. Also, there are lots of great recipes and each recipe has specific instructions for preparation by hand, mixer, or food processor. This book is one of my all time favorites, right behind Bread Machine Magic Book Of Helpful Hints by Rehberg and Conway which is the absolute top of my list. Those two books will answer 90 percent of all the questions a beginning baker will ever ask. Check it out at your local book store. Happy Baking Don --------------- MESSAGE bread-bakers.v098.n041.10 --------------- From: ptj Subject: Re: Digest bread-bakers.v098.n039 Date: Wed, 27 May 1998 12:40:34 -0700 (PDT) I think the best book on the subject is THE BEST BREAD EVER by Charles Van Over. It's also the only book I've ever seen that is devoted entirely to the subject of bread kneaded in the food processor. It is available from Jessica's Biscuit (www.jessicas.com)at a slight discount, but the freight charges will kill off the discount. You can find it at Amazon.com for a slightly larger discount, but my experience with them is that their freight is a little higher. Of course, if finances are REALLY tight, it is probably available from the library. Bright blessings gypsy > Dear Bakers, > > My new neighbor has problems with her hands, so she can't knead bread by > hand, and she has problems with her finances, so she can't buy a bread > machine or a heavy-duty mixer, but she does have a good-sized Cuisinart > food processor. She made some yeast bread dough in the food processor > this afternoon, and I checked it out. It seemed to be okay, and it rose > and baked well. I haven't tasted it yet, though I am sure it is just > fine as she took my advice for ingredients! ;) > > Does anyone out there have any specific advice for using the food > processor for making yeast bread? Any general advice or specific books > to read would be appreciated. === Visit Hearthstone Community Church on the Web at www.geocities.com/Athens/Acropolis/4213 The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n041.11 --------------- From: Mitch Smith Subject: Subject: Food processors Date: Tue, 26 May 1998 21:00:20 -0500 Ruth Provance wrote: >My new neighbor has problems with her hands, so she can't knead bread by >hand, and she has problems with her finances, so she can't buy a bread >machine or a heavy-duty mixer, but she does have a good-sized Cuisinart >food processor. She made some yeast bread dough in the food processor >this afternoon, and I checked it out. It seemed to be okay, and it rose >and baked well. I haven't tasted it yet, though I am sure it is just >fine as she took my advice for ingredients! ;) >Does anyone out there have any specific advice for using the food >processor for making yeast bread? Any general advice or specific books >to read would be appreciated. I have a food processor and it should make small batches of bread dough just fine, using any recipe you like. My food processor is a old Kitchenaid made by Hobart. It came with a plastic dough blade about half the size of the metal chopper. The trick to using it is to use the "pulse" mode for short durations versus just placing it on "run." The other key is to not do large batches of dough at once. In my machine, I'd hestiate to make a dough that contained much more than 3 or so cups of flour. I also have a regular KA5a mixer which will easily handler larger volumes of dough, so I'm not confusing the two. Other than adjusting for the volume of flour (with appropriate changes for other ingredient volumes), there is not much to worry about other than learning a good pulsing technique which "balls" the dough well as opposed to just chopping it up. I've even used a food processor at a friends house where they did not have the plastic blade and I had to use the metal chopper. With a bit more caution on the pulsing cycle, the bread kneaded just fine and turned out great. So, just watch the volume of dough you ask the food processor to handle at once. Second, learn your pulsing technique so you knead the dough instead of tearing it up. Then transfer to an adequate sized bowl for rising. With these techniques you should be able to downsize & convert ANY bread machine, Kitchenaid or hand kneaded recipe for use in a food processor. - Mitch --------------- MESSAGE bread-bakers.v098.n041.12 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Recent Bread Digest Questions Date: Tue, 26 May 1998 22:55:22, -0500 To: Pam Archer Subject: Sweet dough swirl question Pam, We're back from Mexico and I now have some time to address your questions about the Swirl Bread recipe I posted. You wrote: <<< I used a filling of brown sugar, cocoa, cinnamon, and raisens that I've used in a quick bread. The bread turned out tasty, but a lot of the filling concentrated on the bottom, especially the raisens. Also, it didn't rise all that well (I used bread flour)>>> The dough needs to be worked quickly (because you're losing rising time the longer you work with it, unless you have a machine with a "Pause" cycle.) It should be rolled into a rectangle and the filling evenly distributed over it and slightly pressed into the dough. Then it's important to roll it up tightly and seal all edges well, including the ends. Quickly coil it back into the machine. It's also important to close the lid while working with the dough to keep any heat from escaping. I don't recall which sweet roll recipe I posted but if you try it again and find it still doesn't rise well, try "lightening it up" a bit by reducing the sugar and fat. If you have a machine with a short final rising cycle, you may need a "lighter" dough that will rise faster or switch to whole wheat which has a longer rising cycle. Linda Rehberg www.breadmachinemagic.com ************************* To: Patrick Subject: Halving Recipes You asked: <<>> Are you referring to the newer Zojirushi V-20 with the horizontal pan or the older S-15A with the vertical pan? If it's the older vertical pan, you can reduce the recipe or use the 1 lb size recipes without a problem. You'll just have a shorter, smaller loaf. However, you can't do likewise with the larger 2 lb horizontal pans. You still need to use at least a 1 1/2 lb recipe...the reason being, if you cut the 2 lb recipe in half, you'll have a very squat horizontal loaf that won't work well for sandwiches, etc. Bottom line, the vertical pans are more versatile when you want to bake different size loaves but the horizontal pans are more traditional looking. Linda Rehberg www.breadmachinemagic.com ************************* To: Diane Downs Subject: good or bad ZO?????????? You wrote: <<>> Diane, Try calling Zojirushi for some advice. They excel at customer service. I think their phone number is still 1-800-733-6270. If you aren't able to correct the problem that way, by all means return the machine. You paid a considerable sum for it...you should have one that works properly. Linda Rehberg www.breadmachinemagic.com ************************* To: Russell Fletcher Subject: Modifying bread machine recipe question You asked: <<>> Russell, Lois and I face this problem all the time when testing/creating recipes to try and make them work in all machines. My advice would be to make a minor change first such as switching to all-purpose flour rather than bread flour. Another alternative is to reduce the liquid by a tablespoon or two if the loaf seems rather light and airy. Yes, you can reduce the yeast slightly but that doesn't always make a big enough difference. After that you get into reducing sugar, increasing salt, etc. which can affect the taste. Good luck! Linda Rehberg www.breadmachinemagic.com ************************* To: ptj Subject: Missed you, did I? You wrote: <<>> It's possible those starters didn't really die. It's perfectly natural for starters to separate like that. I'll post you our recipe for a sourdough starter. I've also heard that the dehydrated Goldrush Starter that can be found in most cooking stores (probably at Bob's Red Mill, too) is very good, very lively. -Begin Recipe Export- QBook version 1.00.14 Title: SOURDOUGH MADE EASY Keywords: BREADS, BREAD MACHINE, BREAD MACHINE MAGIC We condensed the many pages of sourdough data we had compiled into this brief instruction and fact sheet. If you follow the steps carefully, you can produce your first loaf of delicious sourdough bread within a week. Good luck! SOURDOUGH STARTER 1. Heat 1 cup skim (nonfat) milk to 90øF to 100øF. 2. Stir in 3 tablespoons plain, fresh, high quality yogurt. 3. Pour mixture into a 1-quart glass or ceramic crock, jar, or bowl. Cover with a non-metallic lid; set in a warm place (between 70øF to 100øF) for 24 hours. On a warm day you can place the starter outside in the sun or on the kitchen counter. On cooler days, place it in a gas oven with a pilot light, on top of the water heater, or on a heating pad set on low. 4. After 24 hours, the milk will thicken and form curds. At this point, gradually stir in 1 cup white flour until well blended. Cover with lid and set in a warm place again until it ferments and bubbles and a clear liquid forms on top, about 2 to 5 days. Stir daily. 5. Starter is now ready to use. Stir, cover loosely, and refrigerate. IF AT ANY POINT IN THE PROCESS THE STARTER TURNS PINK, SMELLS RANCID (NOT JUST SOUR), OR DEVELOPS A MOLD, THROW IT OUT AND START OVER. REPLENISHING THE STARTER Every time you use some of the starter you must replace it with a like amount of milk and flour. For instance, if you use 1 cup of starter, return 1 cup of milk and 1 cup of flour to the jar. Follow the directions for feeding the starter. FEEDING THE STARTER TO KEEP IT ALIVE AND HEALTHY A starter should be used as often as possible, at least every 2 to 3 weeks. If you are not using it that often, plan to feed it once a month to keep it going. 1. Bring the starter to room temperature. (You can place it in a bowl of warm water to speed the process.) 2. Add equal amounts of warm milk (90øF to 100øF) and flour (1/2 to 1 cup each) 3. Cover with lid and allow to stand in a warm place (70øF to 100øF) for 12 to 24 hours until bubbly and a clear liquid has formed on top. 4. Stir, cover loosely (set lid on jar but do not tightly seal; gases must be allowed to escape), and refrigerate. REJUVENATING A NEGLECTED STARTER If you forget to feed your starter monthly, don't throw it away thinking it's gone bad. Chances are you can still revive it. 1. Pour off the liquid and discard all but 1 to 2 tablespoons of the starter. Temporarily place reserved starter in a bowl. 2. Wash out the starter container with hot water. 3. Put the starter back into the container. 4. Follow the directions for feeding the starter using 1 cup warm (90øF to 100øF) nonfat milk and 1 cup flour. 5. You may have to repeat this procedure once or twice to bring it back up to a bubbly, sour smelling starter again. SOURDOUGH FACTS TO KEEP IN MIND . Use only wooden utensils and glass or ceramic containers. The acid in the starter will corrode any metal with which it comes in contact. . Store loosely covered in the refrigerator; do not put in a tightly sealed container. The gases must be allowed to escape. . The yellowish or grayish-beige liquid that rises to the top is the "hooch". Just stir it back in before measuring out starter for a recipe. . You can refresh your starter once a year or so with a few tablespoons of fresh, plain, good quality yogurt. . For the sourest taste when making bread, mix the room temperature starter with the liquid and half the flour called for in the recipe. Cover and allow to stand in a warm place until bubbly and sour smelling, about 12 to 24 hours. At that point, combine the mixture in the bread machine with the rest of the ingredients in the recipe. . Your starter can be frozen up to 3 months. Before using it again, let it thaw completely at room temperature for 24 hours until bubbly. You may need to feed it once to bring it back to the bubbly stage after freezing. From: "Bread Machine Magic" by Linda Rehberg, Lois Conway -End Recipe Export- Linda Rehberg Linda Rehberg www.breadmachinemagic.com ************************* --------------- MESSAGE bread-bakers.v098.n041.13 --------------- From: "H. Milton Peek" Subject: Ezekiel Bread Machine Mix Date: Fri, 29 May 1998 13:06:53 -0600 (MDT) This is my first posting here, so excuse errors in protocol etc. I would appreciate information from anyone who knows where I can buy Ezekiel bread machine mix or just Ezekiel flour. One book I saw cited King Arthur as a source for bread mix, but K A doesn't make it any longer. They suggest buying the components and mixing it myself, but I'm lazy. Milton Peek mpeek@swcp.com --------------- MESSAGE bread-bakers.v098.n041.14 --------------- From: "Bochner, Arnold" Subject: Food Processor bread book Date: Thu, 28 May 1998 08:14:36 -0400 In response to a previous request for making breads using the food processor, the following is suggested (it won a 1998 Julia Child Cookbook Award): The Best Bread Ever: Great Homemade Breads Using Your Food Processor by Charles van Over Broadway Books ($27.50 list price) --------------- END bread-bakers.v098.n041 --------------- -------------- BEGIN bread-bakers.v098.n042 -------------- 001 - "Mimi B." Subject: French Pear Bread Date: Wed, 27 May 1998 21:15:59 CDT This was a big hit with us...however, the pepper didn't sound very appetizing so I substituted nutmeg. French Pear Bread From: Better Homes & Gardens Best Bread Machine Recipes Typed for you by: Mimi :) http://welcome.to/mimiscooksbox 1 1/2-pound loaf (20 slices) 3/4 cup mashed canned pears 1/4 cup water 1 tablespoon honey 1 egg 3 cups bread flour 3/4 teaspoon salt 1/8 teaspoon pepper 1 teaspoon active dry yeast or bread machine yeast 2-pound loaf (27 slices) 1 cup mashed canned pears 1/3 cup water 4 teaspoons honey 1 egg 4 cups bread flour 1 teaspoon salt 1/4 teaspoon pepper 1 1/4 teaspoons active dry yeast or bread machine yeast Select the loaf size. Add the ingredients to the machine according to the manufacturer's directions. Select the basic white bread cycle. Nutrition Facts Per Slice Calories 89 Total fat 1 g Saturated fat 0 g Cholesterol 11 mg Sodium 84 mg Carbohydrates 18 g Fiber 1 g Protein 3 g ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n042.2 --------------- From: "Mimi B." Subject: White Wheat Bread Date: Wed, 27 May 1998 21:09:38 CDT Made this bread 5-26-98. Hubby loved it! The sunflower seeds give it a slightly sweet/nutty taste. I used the quick cycle. White Wheat Bread From: Toastmaster Bread Machine Recipe Book (Came with my machine) Typed for you by: Mimi :) http://welcome.to/mimiscooksbox 1 pound loaf: 3/4 cup water (80 degrees F/27 degrees C) 1 tablespoon oil 2 tablespoons sugar 1 teaspoon salt 1 tablespoon dry milk 1 3/4 cups bread flour 1/4 cup whole wheat flour 1 teaspoon active dry yeast (For quick loaf cycle use 1 1/2 teaspoons yeast) Add at the beep: 2 tablespoons sunflower seeds 1 1/2 pound Loaf: 1 cup water (80 degrees F/27 degrees C) 1 1/2 tablespoon oil 3 tablespoons sugar 1 1/2 teaspoons salt 1 1/2 tablespoons dry milk 2 2/3 cups bread flour 1/3 cup whole wheat flour 1 1/2 teaspoon active dry yeast (For quick loaf cycle use 2 1/2 teaspoons yeast) Add at the beep: 3 tablespoons sunflower seeds Use sweet cycle (regular amount of yeast listed in recipe) or quick cycle (use larger amount of yeast as indicated in recipe) ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ Mimi :] Mimi's Cooksbox: http://welcome.to/mimiscooksbox Mimi's Mailbox: mimisbox@hotmail.com ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ * ~ ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v098.n042.3 --------------- From: nclark@iquest.net (Nancy Clark) Subject: Food Processors Date: Fri, 29 May 1998 16:57:21 -0700 (PDT) I have used a Cuisinart for making bread for several years. I have had no problem with this process. I have won several champion ribbons at the county fair. This has nothing to do with the food processor but I went to a class on breadmaking and one of the hints was to put the flour as you measure it in plastic bags and then after kneading put the dough in the bags to rise. The heat generated by the food processor with the kneading will help to make the bread rise. They also suggested that the liquid temperature when added should be cold also because of the heat generated by the kneading action of the food processor. --------------- END bread-bakers.v098.n042 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved