Date: Sun, 16 May 1999 10:46:17 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n025 -------------- 001 - OakTree169@aol.com - Re: Flemish Desem Bread 002 - Reggie Dwork Subject: Yeast and Quick Dough Class Date: Thu, 13 May 1999 16:45:36 -0700 Tools for the Cook: The Basics Yeast and Quick Dough Newport Beach, CA Mon, Mar 22, 6:30pm $40 Sur La Table 832 Avocado Ave Newport Beach, CA 92660 949.640.0200 Skills Taught: Learning the proper ways to make yeast doughs, preparing breads from scratch,making pizza dough and other quick doughs such as scones and biscuits. Equipment Used: Dough scraper, electric stand mixer, pizza stone, baking sheets, parchment paper and pizza peels. Menu: Roasted Vegetable Feta Cheese Pizza Chocolate Pecan Scones Soft Potato Rolls Easy Buttermilk Biscuits --------------- MESSAGE bread-bakers.v099.n025.3 --------------- From: Debra Sawyers Subject: amish friendship bread Date: Tue, 11 May 1999 09:03:36 -0700 (PDT) Hi everyone, My cousin and I got this bread last year from my Uncle and we had a great system. Instead of adding a full cup at each addition, we only added 1/3 of each. This reduced the batter to where we could take one cup out for ourselves to restart and the recipes turned out great without doubling. === http://members.xoom.com/debsawyers/default.htm Sawyers Specialties - hand painted craft items. We have something for everyone. Having trouble finding what you're looking for. Ask if we can make it for you. _________________________________________________________ Do You Yahoo!? Free instant messaging and more at http://messenger.yahoo.com --------------- MESSAGE bread-bakers.v099.n025.4 --------------- From: Reggie Dwork Subject: 2 to try Date: Thu, 13 May 1999 20:29:09 -0700 I haven't made either of these yet...hope you enjoy them if you make them. Tropical Banana Quick Bread Venetian Panettone * Exported from MasterCook * Tropical Banana Quick Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds loaf: 1/3 cup sweetened flaked dried coconut 1/3 cup milk 1 large egg 3 tablespoons butter or margarine 1/2 cup ripe banana -- mashed 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 1/2 cup sugar 1/3 cup dried papaya -- diced 2 pounds loaf: 1/2 cup sweetened flaked dried coconut 1/2 cup milk 1 large egg 1/4 cup butter or margarine 3/4 cup ripe banana -- mashed 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 3/4 cup sugar 1/2 cup dried papaya -- diced 1. Toast coconut in an 8 to 9 inch frying pan over medium heat, stirring. 2. Add ingredients to bread machine pan according to manufacturer's directions, adding coconut last. 3. Select quick-bread cycle. 4. Remove baked loaf from pan at once. Cool on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. - - - - - - - - - - - - - - - - - - NOTES : Sunset Magazine, March 1998 * Exported from MasterCook * Venetian Panettone Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds loaf: 1/3 cup water 2 large eggs 2 large egg yolks 1/4 lb butter or margarine 2 1/2 cups all-purpose flour 3 tablespoons sugar 1/2 teaspoon salt 1 package active dry yeast 2 tablespoons grated orange peel 1 tablespoon grated lemon peel 1 1/2 teaspoons vanilla 1/4 cup golden raisins 1/4 cup sliced almonds 1. Add ingredients to bread machine pan according to manufacturer's directions. 2. Select sweet or basic cycle. 2. When fruit and nut signal sounds (or 5 minutes before end of last kneading), add golden raisins and sliced almonds. 3. Remove baked loaf from pan at once. Cool loaf on a rack at least 15 minutes before slicing. Serve hot, warm, or cool. - - - - - - - - - - - - - - - - - - NOTES : Sunset Magazine, March 1998 --------------- MESSAGE bread-bakers.v099.n025.5 --------------- From: JPellegrino Subject: Sweet Corn Buns-Meini o Pani de Mei Date: Mon, 10 May 1999 14:46:37 -0400 I typed this one into MC today in hopes I will try the recipe soon. These are a cross between a corn muffin and a scone. The top becomes crackled due to the sugar. JoAnn * Exported from MasterCook * Sweet Corn Buns - Meini o Pani de Mei Recipe By : The Italian Baker - Carol Field Serving Size : 15 Preparation Time :0:00 Categories : Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 250 grams unsalted butter -- room temperature (2 sticks + 2 tbsp butter) 1 1/4 cups granulated sugar 2 tablespoons honey, plus 2 teaspoons honey 1 whole egg 1 egg yolk 1/2 cup milk, plus 2 teaspoons milk 3 1/4 cups all-purpose flour -- unbleached 1 3/4 cups fine yellow cornmeal, plus 1 tablespoon fine yellow cornmeal, plus 1 teaspoon fine yellow cornmeal 3 1/2 teaspoons baking powder 1/8 teaspoon almond extract Or almond oil 1/3 cup granulated sugar -- (approx.) 1/2 cup confectioner's sugar By Mixer Only: Using the whisk attachment on your mixer, if you have one, beat the butter, 1 cup plus 3 tablespoons sugar, and the honey for 1 to 2 minutes at low speed until combined. Increase the speed to medium high and beat until light and fluffy. Add the egg, egg yolk, and 2 teaspoons milk and continue beating for 1 minute. Mix in the flour, cornmeal, and baking powder. Add 1/2 cup milk and the almond oil and mix at the lowest speed until blended. The dough should be stiff but not heavy. Knead briefly by hand or mixer, sprinkling with additonal flour as needed, until buttery, soft, pliable, and slightly sticky. Shaping: Line baking sheets with parchment paper or buttered brown paper. Cut the dough into 15 equal pieces (3 ounces or 90 grams each). Flour your hands and roll each piece into a ball. Flatten each ball into a 1/2 inch thick patty, the size of a hamburger and the width of a woman's hand. Place on the paper-lined baking sheets. Glazing: Brush the tops with water and then sprinkle with granulated sugar, making sure a thin layer of sugar covers each bun. You can shake off the excess sugar by holding on to the paper and shaking the sugar up and over the edge of the pan. Place the confectioner's sugar in a sifter or sieve and sift the sugar heavily over the buns so that they look as if they're lost in a blizzard of sugar. The excess powdered sugar can stay on the paper, because it will not caramelize. Baking: Heat the oven to 375° F. Bake until the sugar on top has cracked into an irregular design, 15 to 20 minutes. Cool on racks. Makes 15 buns. -- These sweet buns are a very delicate cross between a corn muffin and a scone. They are particularly appealing because the covering on the top cracks into a pattern that looks like the land after a long dry summer. Meini are definitely a Lombard specialty, and the Milanese traditionally eat them on April 24th as a celebration of the liberation of their countryside from the assaults of a ferocious highwayman and his brigands during the Middle Ages. -- Recipe from The Italian Baker by Carol Field, page 217, ISBN 0-06-181266-8 Posted to EthnicREgMC and Bread Bakers 5/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n025.6 --------------- From: Reggie Dwork Subject: bread class Date: Sun, 16 May 1999 09:38:36 -0700 Bread and Biscuit Dough May 25, 6pm Sur La Table 77 Maiden Lane San Francisco, CA 94108 415.732.7900 Skills Taught: Mixing, rolling and baking yeast; rolling pizza and focaccia dough; using a pizza stone; shaping and baking bread dough; finishing pizza and focaccia; baking pizza and focaccia. Equipment Used: Pizza stone, rolling pin, parchment, electric stand mixer, cookie sheets, pastry blender, biscuit cutter, chef's knife, pizza peel, dough scraper, cheese grater, pizza cutter, pie server, and spatula. Menu: Buttermilk Biscuits and Sour Cherry Scones Three Cheese and Herb Pizza Rosemary Focaccia Challah: An Egg Bread Braid Cinnamon Raisin Loaf and Dinner Rolls --------------- END bread-bakers.v099.n025 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved