Date: Fri, 19 May 2000 23:15:54 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n042 -------------- 001 - "Michael C. Zusman" Subject: Summer Loaf Press Release Date: Wed, 17 May 2000 13:04:06 -0700 The official press release for the Summer Loaf bread festival: FOURTH ANNUAL SUMMER LOAF FESTIVAL ATTRACTS THRONGS OF BAKERS, TASTERS AND AUTHORS Region's Best Breads and New Wood-fired Oven to Lure Thousands to Downtown Market PORTLAND, Ore. -- The tastes, smells and feel of fresh bread will delight the senses of visitors to Portland's Farmers Market when the annual Summer Loaf: A Celebration of Bread rises on the South Park Blocks from 8 a.m. to 2 p.m. on Saturday, August 5. The nationally acclaimed Summer Loaf will celebrate its fourth year with lavish displays of specialty breads from the Northwest's best artisan bakeries. And unlike any other bread event in the country, Summer Loaf's activities are complemented by the Market's vast fresh produce offerings and colorful flowers of summertime. The Summer Loaf is generously sponsored by Fisher Mills. From baguettes to ciabatta, potato rolls to olive bread, the renowned artisan bread bakers at the Portland Farmers Market's Summer Loaf celebrate the great diversity of bread available in the region. Visitors to the Summer Loaf can taste crusty samples from bakers, purchase freshly baked loaves and pastries, meet and greet prominent bakers and learn all about the bread baking craft -- from Harvest to Hearth. Other festivities include an amateur baking contest sponsored by Bob's Red Mill, on-site baking demonstrations using the Market's new wood-fired oven, plus Rolling in the Dough, a bread baking class for kids. More than 25 festival-related bakers and exhibitors will join the Market's 50 regular vendors to present their specialty breads and bread accompaniments such as olive oil, herbed goat cheese, honey and jam, and the bounty of Pacific Northwest growers. In addition to the on-site festivities, Summer Loaf visitors will have the opportunity to participate in baking activities and sample vendors' wares. "Artisan breads handcrafted by Northwest bakers continue to shine above other regions in the U.S.," says Carolyn Mistell, event manager for the Summer Loaf. "The more than 10,000 visitors attending this special event demonstrate the great enthusiasm for the art of bread-baking in our community." The centerpiece of this year's Summer Loaf will be a new, authentic wood-fired oven, which is currently being constructed by a small group of Portland bakers and craftspeople. Using a design by noted brick oven builder Alan Scott, this unique addition will serve as center stage for demonstrations and a series of "oven chats" with some of the region's most talented bakers. Also this year, celebrated cookbook authors Carol Field, Peter Reinhart and Maggie Gleser will be on hand to teach bread-baking classes and sign cookbooks at the Borders Books booth. Another favorite tradition of the festival is the amateur bread-baking contest sponsored by Bob's Red Mill. Bakers eager to enter their best loaves in the competition must deliver their entries by 8 a.m. at the Summer Loaf site on the corner of SW Park and Montgomery. Contestants must be 13 or older and cannot presently be or have been a professional baker. Recipes must be made from scratch with at least one Bob's Red Mill product. For more information about the amateur bread-baking contest, call 503/241-0032, or stop by any Portland-area Fred Meyer store to pick up an official entry form and complete rules, available near the Bob's Red Mill display in the stores' Nutrition Centers. The Portland Farmers' Market was founded in 1992 by a small group of community supporters, local farmers and food lovers, with a vision of creating a positive focal point for community interaction and development, and bringing a taste of the country into the heart of the city. As a 501(c)(6) non-profit , the Market is run by a volunteer board and committees, and its market manager, Dianne Stefani-Ruff. For more information, please call 503/241-0032. --------------- MESSAGE bread-bakers.v100.n042.2 --------------- From: Mau Cat Subject: re: focaccia and other italian breads... Date: Sat, 13 May 2000 17:52:39 -0700 ...get "No Nead to Knead" by suzanne dunaway...best italian bread and yummy focaccia...and it is easy and fast... --------------- MESSAGE bread-bakers.v100.n042.3 --------------- From: gdenyer@region.net Subject: Never enough spice. Date: Sat, 13 May 2000 18:43:19 -0400 Can any one tell me how to get a really spicy taste to my Hot Cross Buns? I always put in more than is required, Mace, Cinnamon, Allspice, and I still get remarks, "pity you didn't put any spice in them" The buns are fine, it's just the spice. Thanks, Glory. Niagara, Ontario, Canada. --------------- MESSAGE bread-bakers.v100.n042.4 --------------- From: "Vikki Haffenden" Subject: More about mixers Date: Wed, 17 May 2000 21:56:31 +0100 I just wish to add my little bit to the "Mixer debate". I am the proud owner of two early original Kenwood "Chef" mixers complete with "K" beater, whisk and dough hook and the original opaque glass bowls, glass liquidiser goblets, mincer and bean slicer accessories all in original boxes. One mixer is black and cream the other is red and cream. They were made in the late 1950s I believe and are still going strong.. I use them for bread, large cake mixes, christmas puddings etc and the liquidisers for soup. I paid pennies for them at jumble sales and love them dearly. I value them not just because I could never afford a new Kenwood or a Kitchen Aid but because they have more style and charm and give off a wonderful hot oily machine smell when they run! I know one would have been enough for my needs but when I saw the black and cream one sitting looking unloved I HAD to save it. We bought it whilst on holiday and spent the rest of the time away with it resting in the rear footwell of the car rattling gently under our luggage. My husband thought me very sad for buying such a souvenir! --------------- MESSAGE bread-bakers.v100.n042.5 --------------- From: "Cindy" Subject: 100% Honey Whole Wheat Bread Date: Wed, 17 May 2000 17:16:36 -0500 * Exported from MasterCook * 100% Honey Whole Wheat Bread Recipe By : Serving Size : 0 Preparation Time :0:25 Categories : Freezer Friendly Not Posted OAMC Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat flour (3 to 3 1/2 cups) 1 teaspoon salt 1 envelope Fleischmann's(r) Quick-Rise Instant Yeast 3/4 cup low-fat (2%) milk 1/4 cup water 2 tablespoons vegetable oil 3 tablespoons liquid honey 1 egg -- lightly beaten In large bowl, combine 2 1/2 cups flour, salt and undissolved yeast. In small saucepan heat milk, water, vegetable oil and honey until very warm (125F). Stir warm liquids into dry ingredients. Stir in eggs; blend well. Mix in enough remaining flour to make soft dough that begins to come away from sides of bowl and can be handled. Texture may be crumbly. Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 5 to 8 minutes. Cover; let rest on floured surface 10 minutes. Roll dough (or stretch and pat) to 12x8-inch rectangle. Roll up from short side as for jelly roll. Pinch seam and ends to seal. Place, seam side down, in greased 9x5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake in 350F oven for 40 minutes or until done. Remove from pan to wire rack to cool. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" T(Baking Time): "0:40" - - - - - - - - - - - - - - - - - - - Per serving: 1756 Calories (kcal); 35g Total Fat; (16% calories from fat); 62g Protein; 326g Carbohydrate; 3mg Cholesterol; 2307mg Sodium Food Exchanges: 17 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 Fat; 3 1/2 Other Carbohydrates Nutr. Assoc. : 26182 0 2019 4938 0 0 731 3231 --------------- MESSAGE bread-bakers.v100.n042.6 --------------- From: "Leigh Davisson" Subject: Pizza recipe for Carolyn Date: Sat, 13 May 2000 15:50:17 -0700 :To Carolyn; : :Our absolute favorite pizza recipe is from Lora Brody's "Pizza, Focaccia, :Flat, and Filled Breads". My kids love it (although they're young and :usually like it better with just cheese or with traditional tomato sauce and :cheese). When I make it for friends they always ask for the recipe. Lora's :recipe has all white flour; I make it with half white bread machine flour :and half white wheat flour. : Salsa Pizza with Black Bean Crust For the Dough 1 Tablespoon yeast 1/2 cup yellow cornmeal 1 1/2 c all-purpose flour 1 1/2 cup whole wheat flour 1 1/2 teaspoons salt 2 teaspoons chili powder 1 cup (10 oz) refried black beans (can be made from scratch, come from a can or be reconstituted from a mix) 1 extra large egg 1/4 cup vegetable oil 1 Tablespoon honey or molasses 2/3 cup water Place all the ingredients in the machine, program for Dough or Manual, and press Start. The dough will be quite moist but should form a discrete ball. At the end of the final cycle, punch down the dough and place it on a lightly floured work surface to rest for five minutes. If you do not have a bread machine, mix all ingredients by hand, and stir or knead until it forms a smooth ball. You will need to oil the surface where you knead the dough, and knead for at least 10 minutes. Try not to add more flour than listed above; dough will be moist. Let rise in an oiled bowl for 1-2 hours. Punch down the dough, and let rest for five minutes. To Finish the Pizza 2 cups chunky salsa 1 cup shredded Cheddar, Monterey Jack, and/or Mozzarella Cheese Preheat over to 475F. On a lightly floured work surface, roll the dough out to either a 17 x 11 inch rectangle, or a 14" round. If you have a jelly roll pan that has slightly different dimensions, roll the dough to fit it. Lightly oil (or use Pam) the pan and place the dough into the pan, stretching it with your hands so that it covers the surface up to the edges, Spread the dough with the salsa, leaving a 1 inch border, and sprinkle with the cheese. Place the pizza in a warm place to rise for 30 minutes, then bake it for 17 to 20 minutes, or until the crust is deep brown and the cheese is bubbling. Serve hot. --------------- MESSAGE bread-bakers.v100.n042.7 --------------- From: Haacknjack@aol.com Subject: pizza crusts & toppings Date: Sat, 13 May 2000 21:00:16 EDT Reply for: I am looking for some good pizza crust recipes for either the bread machine or by hand. Thanks :) Carolyn (Montello1@juno.com) Here is a moderately silly approach to appetizer pizzas, I confess I did not retain the alternative that called for baked eggplant rounds which were supposed to resemble pepperoni slices ... but the crust is good! Designer Pizzas 8 Servings 1 cup water, warm 3/4 ounce active dry yeast 3/4 cup whole wheat flour 4 1/4 cups flour, divided; plus more if needed for kneading 1 tablespoon salt 1/2 cup plain nonfat yogurt 2 tablespoons corn meal 1 tablespoon olive oil 2 pounds onions, yellow; peeled, halved, cut crosswise into thin slices 1/2 teaspoon salt 1 teaspoon pepper, freshly ground 1/2 cup dry red wine 1/4 cup red wine vinegar 1 1/8 cups chicken broth 1 tablespoon sugar 1/4 cup Kalamata olives, pitted & halved 6 artichokes, hearts, cooked & coarsely chopped 2 1/2 tablespoons lemon juice 1 tablespoon olive oil 4 artichokes, hearts, fresh, rubbed with lemon halves 2 tablespoons fresh mint sprigs, minced 1/4 teaspoon salt 2 tablespoons freshly grated parmesan cheese for dough: pour warm water into large mixing bowl; add yeast and stir until combined. Combine whole wheat flour with 2 1/4 cups white flour and salt, stir into yeast mixture 1 cup at a time. Add yogurt and mix until soft and sticky (about 2 minutes). Sprinkle flour onto kneading surface. Knead dough until smooth; about 5 minutes, adding flour as needed to prevent sticking. Place in large oiled bowl, turn; let rise until doubled in bulk, about 1 hour. Punch down, let rise again. Meanwhile, make toppings: for onion marmalade topping, preheat oven to 425F. Warm olive oil in a large cast-iron skillet over medium heat. Add onions, salt & pepper and cook, stirring constantly, until the onions begin to wilt, about 5-10 minutes. Meanwhile, mix wine, vinegar, and broth in non-aluminum bowl. Pour liquid over onions. Sprinkle with sugar and bake until golden brown, about 1 hour. Stir every 5 minutes after 45 minutes have elapsed. Set aside to cool. Divide equally over 4 pizzas. For artichoke topping, put cooked hearts into food processor. Add 1 T. lemon juice, 1.5 t. olive oil and puree until smooth. Reserve. Cut raw hearts into very thin match sticks and put in a glass/ceramic bowl. Add remaining lemon juice and olive oil, mint, salt and pepper and toss to combine. Divide puree equally over 4 pizzas; divide salad equally and top the 4 pizzas with salad. Divide dough into 8 equal balls. Cover (refrigerate or freeze if not using within 2 hours). Preheat oven to 425F. Roll out balls into individual pizzas; place on cornmeal-dusted baking sheets. Top with onion or artichoke topping; bake until dough is golden brown, about 15-20 minutes. Here's another crust involving yogurt, which I have made for years and years. I guess the yogurt must be more important than I had realized! YOGURT PIZZA DOUGH 1 cup warm water 1 Tbsp. active dry yeast (1 pkg) 1 cup whole wheat flour 2 cups white flour (plus more for kneading) 1 Tbsp. salt 1/2 cup plain yogurt (nonfat is fine) 2 Tbsp cornmeal Dissolve yeast in warm water until foamy. Mix whole wheat & 2 c. all-purpose flour, and salt. Add dry mixture to yeast in three additions. Add yogurt & mix until soft & sticky, about 2 minutes. Knead on well-floured surface until smooth (this dough may take over a cup of additional flour while kneading). Knead 5-7 minutes. Put into large greased bowl, turn to coat entire dough ball, cover and let rise 1 hour. Punch down, let rise again (1 hour). Shape into pizza rounds; place on cornmeal-dusted pans. Top as desired. Bake at 425F ... 15-20 minutes if mini (personal) sized; 20-30 minutes for 12" pizza.j Yields 6-8 mini pizzas or 2 12" pizzas. (dough can be frozen (well protected) in pizza pan and topped just before baking ... thaw in refrigerator overnight before topping. I have even frozen it all topped and baked it longer right from the freezer.) --------------- MESSAGE bread-bakers.v100.n042.8 --------------- From: "Joni Repasch" Subject: Caraway Rye Bread Date: Fri, 19 May 2000 14:29:35 -0400 Just a note to say thanks to Margaret Cope for submitting the Cook's Illustrated recipe for Caraway Rye Bread. Can't wait to try it with my rye sourdough starter. Thanks also for including the egg white/cornstarch glaze. This should make one outstanding bread. joni repasch --------------- MESSAGE bread-bakers.v100.n042.9 --------------- From: "Griffin Software" Subject: rye bread Date: Sun, 14 May 2000 08:36:02 -0700 Audrey asked for a rye bread recipe. I to live in an area where you can not buy rye bread (Mexico). This is the a great sandwich bread, great for reubens, and just plain ole ham sandwiches. It's for the ABM. Sandwich Rye Bread I have made many loafs of Rye bread and never one that I liked. Lately King Arthur flour www.kingarthurflour.com has came out with 4 or 5 new products for making rye bread. So I figured I would try again. I took a recipe out of their catalog and changed it slightly to coincide with what I had on hand. The bread came out truly wonderful. It was good as a stand alone and made fantastic ham sandwiches. The KA in the ingredients stands for King Arthur. You must purchase these two ingredients from them. 2 1/4 tsp. Yeast 3 cups Bread Flour 1 cup KA Rye Blend Flour 2 Tbls KA Rye bread Improver 1 Tbls Gluten 2 Tbls Molasses 1 1/4 cups water 2 Tbs Dried minced Onion 1 Tbls whole caraway seeds 2 teas Salt 2 Tbls Olive Oil Place all the ingredients in the pan of your bread machine in the order listed by the manufacture. Program for basic bread and press start. Check the dough after a few minutes and make sure it is firm and slightly sticky. If not add flour or water to fix the problem. --------------- MESSAGE bread-bakers.v100.n042.10 --------------- From: Robin91783@aol.com Subject: Pizza recipe Date: Sun, 14 May 2000 23:02:29 EDT >I am looking for some good pizza crust recipes for either the bread >machine or by hand. Thanks :) >Carolyn I like this recipe from the "Mr Food Pizza 1-2-3", by Art Ginsburg, copyright 1996...If you get a chance, buy this book (nope, I don't get a kickback) but it's got a lot of good pizza dough recipes... Deep Dish Pizza 3 cups all purpose flour, plus more if needed 1 teaspoon salt 2 teaspoons sugar 1 package (2 1/4 teaspoon) active dry yeast 1 cup very warm water (about 120F) 2 tablespoons olive oil, divided 1) in a large bowl, combine the flour and salt; set aside. In a small bowl, dissolve the sugar & yeast in the water. Add 1 tablespoon of the oil to the water mixture, then add to the flour. Mix with your hands until a soft ball forms. 2) knead on a lightly floured surface for 5 to 7 minutes, until the dough is smooth and elastic. If the dough is too sticky, add more flour 1 tablespoon at a time. 3) place the dough in a bowl that has been coated with nonstick vegetable spray; turn the dough. Cover with plastic wrap and allow to rise at room temperature for 45 to 50 minutes, until doubled in size. 4) Punch the dough down. 5) coat a 12 inch deep dish pizza pan or a 12 inch round cake pan with nonstick vegetable spray. Using your fingertips or the heel of your hand, spread the dough so that it covers the bottom of the pan and dough comes three quarters of the way up the sides. 6) cover with plastic wrap & let sit for 10 minutes. 7) uncover & brush with the remaining 1 tablespoon of olive oil. makes one pound of dough *********************************************************************** at this point I bake it about 10 minutes at about 350F, but I would imagine you could just top your pizza & bake it. I usually wind up making 2 thinner crust pizzas with this dough. I have tried a few recipes for dough but my family likes this one the best. I have made it in the bread machine, but using the standard (for my machine) protocol - liquids, than flour, etc - I keep my eye on it to see if it needs a little extra flour but generally it's fine - I take it out to rise... Robin --------------- MESSAGE bread-bakers.v100.n042.11 --------------- From: ptj Subject: Onion Roll Recipe Date: Wed, 17 May 2000 20:22:31 -0700 (PDT) The following recipe showed up on a completely different mailing list. I have never made it, but reading it is making my mouth water. The restaurant referred to is Ratner's, a kosher dairy restaurant in New York. Onion Rolls Sorce:The Melting Pot ( Hebrew Academy Of Long Beach Women's Leage) They claim this recipe is from the restaurant. Yield: 24 rolls Dough: 1 pkg. active dry yeast 1 C. lukewarm water 2 T. sugar 1 1/2 tsp. salt 3/4 C. whole eggs (about 3) 6 T. oil 4-5 C. all purpose flour 1 egg, well beaten, for wash Filling: 1 C. finely chopped onion 1 tsp. salt 1 T. poppy seeds 1 1/2 tsp. caraway seeds 1 cup dry bread crumbs 1/4 cup oil 1. In a bowl soften yeast in lukewarm water. Stir in sugar,salt, eggs, oil and enough flour to form a stiff dough. 2. Knead on a floured suface until smooth and elastic, about 5 minutes. Place dough in a greased bowl and turn to grease top. Let rise, covered, in a warm dry place until doubled in bulk, about 1 hour. 3. Punch down and knead on a floured surface and roll dough into a 18 x 24 inch oblong. Cut dough into twelve 6x13 inch pieces. 4. To prepare filling, mix all ingredients in a bowl. Spoon 3/4 of the mixture over dough. Fold 1/3 of the dough over onions and fold 1/3 over again from the other side. 5. Place rolls, seam side down, on a greased cookie sheet. Flatten rolls until they are five inches long. Cut rolls in half. 6. Brush rolls with the egg wash and sprinkle with remaining onion mixture.* Let rise, covered, in a warm place until doubled in bulk, about 30 minutes. 7. Bake rolls in a preheated hot oven (400 F) for 15-30 minutes. *The onion rolls can be frozen at this point. When ready to bake, place frozen rolls on a greased cookie sheet and let rise, uncovered, in a warm place until doubled in bulk, about 1 hour. Then bake as directed. ===== Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html Also visit the world of the lovely Miss Tesla (Tibetan Terrier of great virtue) at http://www.angelfire.com/co2/Tesla/index.html. "All tribal myths are true, for a given value of 'true.'" --Terry Pratchett (THE LAST CONTINENT) --------------- MESSAGE bread-bakers.v100.n042.12 --------------- From: "Cindy" Subject: 100% Whole Wheat Bread Date: Wed, 17 May 2000 17:20:21 -0500 * Exported from MasterCook * 100% Whole Wheat Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Freezer Friendly Not Posted OAMC Yeast Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups whole wheat flour (8 to 8 1/2 cups) 2 packages Fleischmann's(r) Active Dry Yeast or Rapid Rise Yeast 2 1/2 teaspoons salt 1 1/2 cups milk 1 1/2 cups water 1/4 cup honey 1/4 cup vegetable oil In large bowl, combine 3 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and oil until very warm (120 to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each to 12x7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in two greased 8 1/2x4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Bake at 375F for 35 to 45 minutes or until done. Remove from pans; cool on wire racks. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 4260 Calories (kcal); 85g Total Fat; (16% calories from fat); 149g Protein; 789g Carbohydrate; 50mg Cholesterol; 5578mg Sodium Food Exchanges: 46 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 17 Fat; 4 1/2 Other Carbohydrates Nutr. Assoc. : 26182 26366 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n042.13 --------------- From: "Jenny Hensley" Subject: Sourdough/BM Date: Mon, 15 May 2000 19:13:31 -0400 Here are my fav's...The last one..Dinner Rolls..I've probably fixed 20 times....Jenny * Exported from MasterCook * Sourdough French Bread 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water 3/4 Cup healthy active sourdough starter 1 1/2 Tablespoons sugar 3/4 Teaspoon salt 3 Cups bread flour 1 1/2 Teaspoons active dry yeast Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the French or Basic/White cycle and press start. - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : You may need to add 1 Tbsp. Water or Flour at a time if and as needed to obtain a smooth ball of dough. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Sourdough Dinner Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Muffins Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups healthy active sourdough starter 1 1/2 Cups bread flour 2 Tablespoons butter 1/4 Cup milk 1 Whole egg 1 Teaspoon salt 1 Tablespoon sugar 1 3/4 Cups bread flour Knead the first two ingredients for 5 minutes, then allow it to sit in the pan for 8 hours and then add the rest of the ingredients. Select the dough cycle and press start. When the dough is done remove from the pan and form into a ball. With a roller flatten dough into a large oval about 1/2 in thick. Use a sharp round cutter to form as many 3-inch rounds as the dough will produce. With a table knife, lightly crease each round across the middle and fold the two halves together, securing them with a light pinch. Place them on a greased baking sheet and allow to rise for 1/2 to 1 hour or until doubled. Bake at 400 degrees for 20 to 25 minutes or until brown. Cool on a wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 28g Carbohydrate; 21mg Cholesterol; 205mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sourdough Biscuits Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup warm water 2 Cups Buttermilk 5 Cups Flour ½ Cup Sugar ½ Cup Melted Shortening 1/4 tsp. Baking Soda 4 tsp. Baking Powder 1 tsp. Salt 1 Package or 2 tsp Yeast Machine: Place ingredients in the usual way for your machine. Process on the 45 minute or less dough cycle. By hand: Dissolve yeast in 1 Cup warm water. Add buttermilk. Then to this mixture add the remaining ingredients. Put in large bowl and seal. Let sit in the refrigerator for 12 hours. pinch off the amount you need each time and reseal. Roll into biscuit sized balls an bake at 425 Degrees for 8 - 12 minutes. This dough will last up to 3 weeks in the refrigerator. - - - - - - - - - - - - - - - - - - - Per serving: 2483 Calories (kcal); 10g Total Fat; (3% calories from fat); 81g Protein; 505g Carbohydrate; 17mg Cholesterol; 4930mg Sodium Food Exchanges: 31 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dinner Rolls Recipe By :Jenny Hensley Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Muffins Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 3/4 cup sourdough starter 1/2 cup water 3 cups bread flour 3 1/2 Tbsp sugar 1 tsp salt 2 tsp active dry yeast 3 Tbsp butter or margarine Place all ingredients in bread pan in the order recommended by the manufacturer. Process on dough setting. When complete, pinch off dough into 16 portions (or shape as desired) and place in greased baking pan. Let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 350 oven for 20 minutes or until golden brown. Note: if you do not have sourdough starter use ¾ cup + 3 Tbsp water. - - - - - - - - - - - - - - - - - - - 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 --------------- END bread-bakers.v100.n042 --------------- -------------- BEGIN bread-bakers.v100.n043 -------------- 001 - mrosalin@earthlink.net - Jewish "Corn Rye" & Starter --------------- MESSAGE bread-bakers.v100.n043.1 --------------- From: mrosalin@earthlink.net Subject: Jewish "Corn Rye" & Starter Date: 14 May 100 02:07:06 Pacific Standard Time To Audrey Konie who asked for a real Jewish Rye...here's one I've used for a long time. As transplanted East Coasters it reminded us of home. A word of warning, however, store it in a brown paper bag, not plastic, and the crust will stay crisp. The starter takes a couple of days to "work", but I made up a jar of it for my 'fridge and just feed it until I want to bake the bread again. Enjoy, Marti Rosalin * Exported from MasterCook * 1 Jewish "Corn" Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups warm water -- (110 degrees) 1 package dry yeast 1/2 teaspoon sugar 4 teaspoons salt 3 cups 1 Rye Sourdough Starter measured after sti -- See other recipe 2 cups gluten flour 3 1/2 cups all-purpose flour -- or as needed Cornmeal -- for sprinkling GLAZE 1 egg white -- beaten with 2 tablespoons water OPTIONAL TOPPING 2 teaspoons Black Caraway seeds (chernushka) Combine 1/2 cup of the warm water, the yeast and sugar and let stand until double in bulk. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour, make a soft dough. Spread 1 1/2 cups flour on a kneading surface and turn the dough out on to it. Knead adding more flour if necessary to make a soft dough that will hold its shape. Do not over-kneed. The dough should be only slightly elastic, ever a bit sticky. Form the dough into a ball and put it in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly floured surface and knead it a few strokes to expel the air. Cover with a towel and let rest for 15 minutes. Divide the dough in half. Form each half into a loaf by flattening it to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape ends of the oval loaves neatly and place them on two cornmeal-dusted baking sheets, seam side down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400F. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with the glaze, exchange shelf positions, and remove the water pan. Bake for 20 or 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. Cool the bread on racks. Description: "The wonderful New York Rye Bread" Source: "Maybe a Better Homes and Garden's magazine" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 1638 Calories (kcal); 5g Total Fat; (2% calories from fat); 51g Protein; 339g Carbohydrate; 0mg Cholesterol; 8605mg Sodium Food Exchanges: 22 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Black Caraway seeds can be ordered from G.B.Rayyo International Grocers, 821 Washington Street, Oakland, CA 94607 or from Penzeys Spices,PO Box 933, W19362 Apollo Drive, Muskego, WI 53150 (800) 741-7787 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * 1 Rye Sourdough Starter Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package dry yeast 3 cups tepid water -- (80F) 3 1/2 cups medium rye flour 1 small onion -- peeled and halved Dissolve the yeast in 2 cups tepid water, beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. Remove the onion . Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with a cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending on the room temperature, this result may take a slightly longer or shorter time.) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold it longer, the night before it is wanted add 1/2 cup tepid water and 3/4 cup rye flour and let stand at room temperature overnight, To Feed Leftover Starter: which should be done every 2 weeks or so- add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount into a large enough quantity for baking, do the job in several steps, never adding a larger amount of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours. To increase further, add more flour and water in the same proportions and let it ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage freeze it. Thaw, then feed the starter and let it ferment at room temperature until it is again bubbly enough to use. Description: "Necessary to make Jewish "Corn" Bread & Sour Rye with Caraway Seeds" Source: "Maybe a Better Homes and Garden's magazine" Yield: "3 cups" - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); trace Total Fat; (6% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 28mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : You must start this a couple of days before you want to use it. It does not fit in a half-gallon container as it is fermenting....will spill out. Nutr. Assoc. : 0 0 0 0 --------------- END bread-bakers.v100.n043 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved