Date: Sun, 20 Jun 1999 00:44:55 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n030 -------------- 001 - Reggie Dwork - Apple Oat Bread 010 - qoe@sna.com - White Mountain Bread 011 - AcaGordon Subject: Classes at Summer Loaf '99 Date: Sat, 19 Jun 1999 23:07:36 -0700 Please read Michael Zusman's message in this digest about the Summer Loaf festival in Portland, OR. There will be some wonderful speakers there this summer and Portland is a delightful place to visit. >From personal experience, we strongly recommend that you attend Peter Reinhart's class. He is a very informative and entertaining teacher. We have not had the pleasure of attending classes by the other speakers, but we are sure that they too will be excellent. So, if you can make it to Portland, please go to Summer Loaf. Remember to pay careful attention, take detailed notes and make a full report to Bread Bakers Digest, as we won't be able to be there this year. Reggie & Jeff --------------- MESSAGE bread-bakers.v099.n030.2 --------------- From: "The O'Briens" Subject: Breadmaker flour substitutions Date: Thu, 17 Jun 1999 12:18:56 -0400 Hello! I am a person who likes to substitute various things in my recipes using a lot of flour, to save on a few calories and carbs. I use things like mashed apples, carrots, green beans, etc. to take the place of a cup or so of flour. (Like if a cake recipe calls for 3 cups flour, I generally use 2 cups and then an apple or mashed carrots or green beans.) I guess this may be getting too picky, but for my breadmaker bread recipes, the usual amount of flour for a 1 1/2 lb. loaf is 3 cups. That can add a bunch of calories to a relatively small amount of bread! I was wondering if it would work to use 2 cups of flour, and say, mashed carrots (with as much liquid drained off as possible) along with the other regular ingredients. Has anyone ever tried this or does anyone have any suggestions for substitutes for flour, especially for the breadmaker? Thanks for replies in advance! Peace with a smile, *Chelsea* --------------- MESSAGE bread-bakers.v099.n030.3 --------------- From: "Michael C. Zusman" Subject: Summer Loaf '99 Date: Mon, 14 Jun 1999 09:14:15 -0700 Dear Fellow Bread Bakers: In response to last week's inquiry, this is to let everyone know that Portland, Oregon's "Summer Loaf: A Celebration of Bread" will be held on Saturday, August 7, 1999 in the South Park Blocks near Portland State University from 8 a.m. until 2 p.m. We are honored to feature Peter Reinhart ("Brother Juniper's Bread Book" and "Crust and Crumb") and George Greenstein ("Secrets of a Jewish Baker") at the event. Each will be making a presentation at our Speakers' Corner during the event and, I expect, will participate in a book signing at the Borders Books booth at the event. In addition, on Thursday (8/5) Mr. Greenstein will be conducting a class for amateur bakers, and on Sunday (8/8), Mr. Reinhart will also be teaching a class. We understand that Amy Scherber ("Amy's Bread Book") will also be visiting, although I am waiting for confirmation. Members of this list may feel free to contact me for additional information or phone (503) 452-2437. I hope you all can make it. If you have not been to Portland in the summer before, this is the time to visit. Very truly yours, Michael C. Zusman Evans & Zusman, P.C. Law Offices 2828 S.W. Naito Parkway, Suite 325 Portland, Oregon 97201 mailto:mikez@evanszusman.com Phone (503) 241-5550; Fax (503) 241-5553 --------------- MESSAGE bread-bakers.v099.n030.4 --------------- From: "Barrie J. Lax" Subject: Information requested .. Date: Fri, 18 Jun 1999 12:13:39 -0400 I have been very busy for the last while and unable to keep up with incoming messages. I wonder if anyone can advise me what happened with the 'picnic' in Vermont planned for this summer. Thank you .. Bar. --------------- MESSAGE bread-bakers.v099.n030.5 --------------- From: "Donna Walter" Subject: Re:Crackers Date: Mon, 14 Jun 1999 13:32:13 -0400 "Baking with Julia" has a recipe for Swedish Hardtack. It was good to see the recipe become cracker on the TV episode. I am always on the lookout for a recipe that might be the one Nance's Crackers is. These are made by Nance in Belfast, Maine. --------------- MESSAGE bread-bakers.v099.n030.6 --------------- From: Natalie Frankel Subject: Looking for recipe for whole wheat "crescent rolls" Date: Sat, 19 Jun 1999 16:05:24 -0500 Hi everyone, I want to make whole wheat crescent roll type rolls to wrap around tofu dogs that are like (or somewhat similar to) wrapping hot dogs in crescent rolls and baking them. Does anyone have a recipe for this? I used to buy "Not Dogs to Go" but I haven't found them lately. Thanks in advance! Natalie in Milwaukee natalie.frankel@mixcom.com --------------- MESSAGE bread-bakers.v099.n030.7 --------------- From: maryanne bille Subject: Baking ingrefients Date: Tue, 15 Jun 1999 20:42:36 -0400 Hello, I am uncertain about a couple terms, and what there used for. Whey, what is it used for? Bread or Dough enhancers I have some gluten. I'm told it was used to help rise. And gluten and enhancers are two different. Thank You, Maryann mbille@sssnet.com -- FROM BARBERTON, OHIO MARYANN BILLE --------------- MESSAGE bread-bakers.v099.n030.8 --------------- From: Rosemary Grimm Subject: goodbye Date: Wed, 16 Jun 1999 22:13:10 -0700 I haven't been able to bake lately and haven't been reading the digest for a while, but it has been a great source of ideas and recipes for me. Thanks Reggie and everyone. I wanted to let you all know that my bread making web site will be closed in the near future because I am dying. The ovarian cancer that I had thought I'd licked has come back with a vengeance. So, if there is anything you want to keep from it, you should copy or print it out now. Goodbye, Rosemary http://www.geocities.com/NapaValley/4496 --------------- MESSAGE bread-bakers.v099.n030.9 --------------- From: Betty Subject: Apple Oat Bread Date: Tue, 15 Jun 1999 08:41:14 -0500 Someone requested the Oat Bread from the Zo handbook. This is the recipe that I have in mine: Apple Oat Bread 1-2/3 cups Apple Juice 4-1/4 cups Bread Flour I Tbsp. Sugar 1-1/2 tsp. Salt 2 Tbsp. Butter 1 tsp. Cinnamon 2/3 cup Oats 2 tsp. Active Dry Yeast When beep sounds add: 1/2 cup - Diced Dried Apple - - /(. .)\ (*) /~ / \_____ | | | / |--| | (_)(_) (_) Tex says, "HI" --------------- MESSAGE bread-bakers.v099.n030.10 --------------- From: qoe@sna.com Subject: White Mountain Bread Date: Fri, 18 Jun 1999 15:41:31 -0700 Dave asked for this recipe a few weeks ago. Between him and I, we came up with this recipe for the bread machine. This turned out wonderful in my bread machine. I have made several loaves now and thought I'd share. White Mountain Bread for the bread machine 1 1/2 cup milk 2 tbsp butter (had unsalted in the frig.) 2 tbsp honey 2 tsp salt (I used 2 I might try one next time) 4 cups bread flour 2 tsp active dry yeast I put them all in order of bread machine directions. My machine will do a loaf with 4 cups of flour (2 pound loaf). If your machine is smaller you will have to adjust. Lynne --------------- MESSAGE bread-bakers.v099.n030.11 --------------- From: AcaGordon Subject: Hearty Oak Bread Date: Mon, 14 Jun 1999 08:32:17 -0600 This is one of my favorite breads. I think the original receipe was on the back of a Betty Crocker Better for Breads package of flour years ago. I converted it to ABM size. It's great toasted and served with Orange Marmalade. Hearty Oak and Walnut Bread 1 pkg Active dry yeast 3 cups Bread flour 1/4 cup Brown Sugar 1 1/2 teaspoon Salt 1/2 cup oats 1 1/4 cup warm water 1 Cup Chopped Nuts (Walnuts or Pecans) 1 Tablespoon Butter Dump it in.. Push start. Try not to eat it all at once. --------------- MESSAGE bread-bakers.v099.n030.12 --------------- From: Karin van Dam Subject: Bread courses in the UK Date: Fri, 18 Jun 1999 08:45:44 +0100 All these courses are given by Paul Merry, artisan baker and wood-fired oven designer June 26-27 Basic breads, including sourdough Oxfordshire, 190 pounds including accomodation July 3-4 Breads from the wood-fired oven Moro, London, 155 pounds without accomodation July 10-11 Sourdoughs and leavens Nunnery, Cumbria, 250 pounds including accomodation July 12-13 Traditional breads of the British Isles Nunnery, Cumbria, 250 pounds including accomodation These are part of a series of courses, so I presume more will be to come. My sister has been on a course taught by Paul at the Village Bakery (http://www.village-bakery.com/home.htm) and highly recommends it. For more information, contact Paul on 017683 61102 or paul@panary.swinternet.co.uk. I will be attending the course at Moro, so maybe see you there! Karin --------------- MESSAGE bread-bakers.v099.n030.13 --------------- From: TheGuamTarheels@webtv.net Subject: Beignets? Date: Mon, 14 Jun 1999 13:33:40 -0400 (EDT) Louise Norton writes: "Hello to all, have been lurking but need your help. I am looking for a recipe for a deep fat fried sweet bread..it is cut into rectangles and then the end is turned in to give it a twist..I think it might be Mexican in origin but do not know..after cooking it is dusted with sugar... do any of you know what I am talking about.. Thanks, Louise" I don't know about the rest of you out there, but this sounds suspiciously like the beignets that I used to gobble up at Cafe du Monde when I lived in the French Quarter of New Orleans. I think that they are beignets with a Mexican "twist." Find a beignet recipe, Louise, and twist the rectangles just before you drop them into the oil. Dusting with a cinnamon and sugar mixture might just make them Mexican. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n030.14 --------------- From: "J.J. Sommerville" Subject: RE: Digest bread-bakers.v099.n029 Date: Mon, 14 Jun 1999 17:11:27 -0400 > From: "Louise Norton" > Subject: Need recipe > Date: Thu, 10 Jun 1999 00:02:44 -0700 > > > Hello to all, have been lurking but need your help. I am looking for a > recipe for a deep fat fried sweet bread..it is cut into > rectangles and then > the end is turned in to give it a twist..I think it might be Mexican in > origin but do not know..after cooking it is dusted with sugar... > do any of you know what I am talking about.. > Thanks > Louise > I know about bunelos (bones I think it means) which are pieces of tortillas that are fried (or baked) and then you put cinnamon and sugar on them. I don't know of anything else off hand, but if you find it, it sounds good! The only other thing I think it could be would be sopapillas which are often served with honey, confectioners sugar or cinnamon sugar. --------------- MESSAGE bread-bakers.v099.n030.15 --------------- From: Mgackje@aol.com Subject: English Muffin Bread-from KitchenAid Date: Mon, 14 Jun 1999 14:14:45 EDT I use this recipe ALL the time-my family loves it and it isn't too time consuming. The recipe is found in the owner's manual for my KitchenAid mixer. 2 c milk 1/2 c water 5-6 c all-purpose flour 2 pkg active dry yeast 1 tbsp sugar 2 tsp salt 1/4 tsp baking soda cornmeal Combine milk and water in small saucepan. Heat over low heat until liquids are very warm (120-130). Place 4 cups flour, yeast, salt, sugar, and baking soda in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 seconds. Gradually add warm liquids to flour mixture (about 30 seconds). Mix 1 minute longer. Continuing on Speed 2, add remaining flour, 1/2 cup at a time. Knead on Speed 2 for 2 minutes longer. Dough will be very sticky. Spread dough into two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Cover; let rise in warm place, free from draft, for 45 minutes. Bake at 400 F for 25 minutes. Remove from pans immediately and cool on wire racks. Enjoy-I think I will go make some now!!! --------------- MESSAGE bread-bakers.v099.n030.16 --------------- From: Phil Landis Subject: Re: English Toasting Bread Date: Sun, 13 Jun 1999 19:03:20 -0400 Bonni Brown wrote: >I'm looking for a recipe that I can produce with a KitchenAid for a >bread described as "English Toasting Bread". > I can't help with this. > >Also, my daughter-in-law remembers making a wonderful oatmeal bread >(that included milk and butter) in her Zo. The recipe was in the >instruction booklet that came with the machine, but she can't find it >now. I'd appreciate anyone posting that recipe so that I can send it to >her. * Exported from MasterCook Mac * Hearty Oatmeal Bread Recipe By : From Zojirushi Model: BBCC-Q15 Instructions Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups water 2 tablespoons butter 1 1/2 tablespoons sugar 1 teaspoon salt 3 1/4 cups bread flour 1 1/2 tablespoons dry milk 1/2 cup oats 1 1/2 teaspoons active dry yeast Add the ingredients to the machine in accordance with the machine instructions. Select BASIC BREAD course then select the desired CRUST CONTROL setting. Push START. - - - - - - - - - - - - - - - - - - I hope that this is the same recipe your daughter-in-law had. Best wishes, Phil --------------- MESSAGE bread-bakers.v099.n030.17 --------------- From: "M. Smith" Subject: "deep fat fried sweet bread" Date: Mon, 14 Jun 1999 19:40:06 -0500 You are probably thinking of beignets (pronounced ben-yea's) which are a staple for breakfast in New Orleans. The Cafe du Monde is the classic. Here is a recipe: 1 package active dry yeast 1/2 cups warm water (100-115 degrees F) 1/2 cup sugar 1 teaspoon salt 2 large eggs 1 cup evaporated milk 7 cups flour 1/4 cup vegetable shortening oil for deep frying confectioner's sugar for dusting (or burying, depending on taste) Put the warm water into a large bowl, then sprinkle in the yeast and a couple teaspoons of the sugar and stir until thoroughly dissolved. Let proof for 10 minutes. Add the rest of the sugar, salt, eggs, and evaporated milk. Gradually stir in 4 cups of the flour and beat with a wooden spoon until smooth and thoroughly blended. Beat in the shortening, then add the remaining flour, about 1/3 cup at a time, beating it in with a spoon until it becomes too stiff to stir, then working in the rest with your hands. Cover the bowl with plastic wrap and refrigerate overnight in a greased bowl. Roll the dough out onto a floured board or marble pastry surface to a thickness of 1/8 inch, then cut it into rectangles 2-1/2 inches by 3-1/2 inches with a sharp knife. Heat the oil in a deep fryer to 360 degrees F. Fry the beignets about 3 or 4 at a time until they are puffed out and golden brown on both sides, about 2-3 minutes per batch. Turn them over in the oil with tongs once or twice to get them evenly brown, since they rise to the surface of the oil as soon as they begin to puff out. Drain each batch, place on a platter lined with several layers of paper towels, and keep warm in a 200 degree F oven until they're all done. Sprinkle with sugar. Serve immediately. --------------- MESSAGE bread-bakers.v099.n030.18 --------------- From: hensley@columbus.rr.com Subject: Italian Bread and Rosemary Bread Date: 15 Jun 99 02:25:34 Eastern Standard Time For Mike, who wanted Italian and Rosemary, these are really great ones. I'm sorry to all those members who have seen these before, but my mouth was watering by the time I was done reading about the Rosemary bread..I'm baking bread again tomorrow. PS I really hope these post OK..I'm still trying to figure out this new M/C 5.0 * Exported from MasterCook * Crusty Old World Sesame Braid Recipe By :King Arthur Flour Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes-Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Poolish (Starter): 1 cup cool water, about 65°F 2 cups King Arthur Unbleached All-Purpose Flour 1/4 teaspoon (a pinch) SAF Perfect Rise Yeast Combine all poolish ingredients, mixing just till a cohesive dough forms. Allow the dough to rest, covered, for 12 to 16 hours at room temperature. When the poolish is ready, it will be filled with large holes and bubbles. Dough: 1/2 cup cool water, about 65°F 2 to 2 1/2 cups King Arthur Unbleached All-Purpose Flour 2 teaspoons SAF Perfect Rise Yeast (remainder of yeast packet, if using one) 1 1/2 teaspoons salt Add the water to the poolish, and mix till smooth. Add the flour, yeast and salt, and knead the dough till it's fairly smooth but not necessarily elastic, about 3 minutes by machine, or 5 minutes by hand. (The gluten will continue to develop as the dough rises, so you don't want to develop it fully during the kneading process.) Place the dough in a lightly greased bowl, cover, and allow the dough to rise, at room temperature, for 1 1/2 hours. To help develop the gluten and distribute the yeast's food, turn the dough twice during the rising time: gently fold all four sides into the middle, and turn the dough over. Divide dough in thirds, and roll each third into a 20-inch-long rope. Braid ropes. Set braid on a lightly greased baking sheet, cover and let rise 1 to 1 1/2 hours, until just puffy. Gently brush braid with beaten egg white and sprinkle with sesame seeds. Bake bread in a preheated 425°F oven for 25 to 35 minutes. Cool on a wire rack. Yield: 1 loaf - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * French Herb Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Recipes - Herb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 teaspoons active dry yeast 2 tablespoons white sugar 1 teaspoon salt 3 1/2 cups all purpose flour -- (3 1/2 to 4) 1 cup milk 1 tablespoon vinegar 1/4 cup water 1/4 cup butter or margarine 1/2 cup minced onion 1 clove garlic -- minced 1/2 teaspoon salt 1 tablespoon minced parsley 2 tablespoons butter or margarine In a large bowl combine the yeast, sugar, 1 teaspoon of the salt and 1 1/2 cups of the flour. In a sauce pan combine the milk, water and 1/4 cup of the butter or margarine until 110 degrees F (38 degrees C). Add milk mixture and vinegar to the flour mixture and blend at low speed of the mixer until moistened. Beat at medium speed for 3 minutes. Stir in 1 1/2 cups additional flour to form a sticky dough. Turn dough out onto a floured surface and Knead adding 1/2 to 1 cup more of flour until dough is smooth and pliable. Place dough in a greased bowl and let rise in a warm place until doubled in volume. Punch down dough and roll into a rectangle shape about 16x8 inches. In a saucepan heat the onion, garlic, 1/2 teaspoon salt, parsley and 2 tablespoons butter or margarine until butter or margarine is melted. Spread over the dough rectangle and starting from the 16 inch side roll the dough up tightly like a jelly roll. Place the bread seam side down onto a greased cookie shee! --------------- MESSAGE bread-bakers.v099.n030.19 --------------- From: Reggie Dwork Subject: crackers Date: Thu, 17 Jun 1999 23:03:01 -0700 Basic White Crackers Pepperines Millet Crackers Quick Soda Crackers * Exported from MasterCook * Basic White Crackers Recipe By : Crackers, Linda Foust & Tony Husch Serving Size : 95 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour 1/4 Tsp Salt 2 Tbsp Butter Or Margarine -- Softened 1 C Milk -- Approx Salt -- For Tops These basic crispy crackers go well with soups, salads, dips, appetizers, and cheese. They will remind you of childhood rainy days and tomato soup. Preheat the oven to 325F. In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon of milk. Divide the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers paper thin. They will look almost translucent. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers into 2" squares. handling them gently, transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 - 25 min, or until lightly browned. Cool on a rack. Yield: 95 - 100 Variations: This basic recipe can be the starting point for much interesting experimentation. Simply varying the flour or liquid can produce an entirely new cracker unavailable anywhere but in your kitchen. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pepperines Recipe By : Crackers, Linda Foust & Tony Husch Serving Size : 85 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Fatfree Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C All-Purpose Flour 1/2 Tsp Salt 1 Tsp Coarsely Ground Pepper 1 Tsp Sugar 2 Tbsp Oil 1/4 C Water -- To 1/2 C 2 Tbsp Lemon Juice If saltines don't excite you, try pepperines. They're good by themselves, and they spice up soups, stews, and dips. Preheat the oven to 350F. Mix the flour, salt, pepper, and sugar in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Combine 1/4 C of the water and the lemon juice in a small bowl. Blend it into the flour mixture. Add enough of the remaining 1/4 C water to for a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each in a rectangular shape. The dough should be as thin as possible, 1/16" at the most. Using a spatula, rolling pin, or your hands, pick up the rolled dough and transfer it onto an ungreased baking sheet. With a sharp knife, score into 2" squares. Do not cut all the way through to the baking sheet. Prick each cracker 2 or 3 times with a fork. Bake 15 - 20 min, turning over after 10 min or when the edges begin to brown. Cool on a rack. Bread into individual crackers. Yield: 75 - 85 Variations: If a hotter cracker is desired, add more pepper. For red-hot crackers, sprinkle 1/8 - 1/4 tsp cayenne pepper on top of the dough before making the final pass with your rolling pin. Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Millet Crackers Recipe By : Crackers, Linda Foust & Tony Husch Serving Size : 85 Preparation Time :0:25 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Whole Millet 1/2 C Millet Flour 2 C All-Purpose Flour 1/2 Tsp Salt 1/3 C Vegetable Shortening 5/8 C Milk -- (1/2 C+2 Tbsp) 1 Tbsp Honey Millet is an excellent grain which is too often overlooked. It adds both texture and a sweet flavor. These simple crackers are splendid with a fresh fruit salad. Preheat the oven to 350F. Stir together the millet, flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Warm the milk in a small saucepan. Dissolve the honey in the warm milk. Add this sweetened milk to the flour mixture and blend to form a dough that will hold together in a cohesive ball. If necessary, add a little more milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, maximum 1/8". With a sharp knife, cut the dough into 2" squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 min. Turn over and continue baking another 10 - 15 min, or until med brown. Cool on a rack. Yield: 75 - 85 Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 32816 32816 0 0 0 0 0 * Exported from MasterCook * Quick Soda Crackers Recipe By : Crackers, Linda Foust & Tony Husch Serving Size : 85 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Crackers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 C All-Purpose Flour 3/4 Tsp Salt 1 Tbsp Baking Powder 1/4 C Shortening -- Plus 2 Tbsp Shortening 1 1/2 C Water Salt -- For Tops (Optional) These crackers cannot truly duplicate the lightness of traditional soda crackers, but they take a fraction of the time to make, and they are delicious in their own right. Plain, slightly biscuity crackers, they go well with soups or stews. Preheat the oven to 350F In the food processor or a large bowl, combine the flour, salt, and baking powder. Cut the shortening into the flour until the mixture resembles coarse meal. Add the water, little by little and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 3 equal portions for tolling. On a floured surface or pastry cloth, roll out to a rectangle approx 1/4" thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4" thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8" thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2" squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 25 - 30 min, or until lightly browned. Cool on a rack. Yield: 80 - 85 Entered into MasterCook by Reggie Dwork - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n030 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved