Date: Sun, 4 Jul 2010 07:15:27 GMT -------------- BEGIN bread-bakers.v110.n021 -------------- 001 - Reggie Dwork Subject: Adobe Cornbread Date: Thu, 01 Jul 2010 00:11:26 -0700 * Exported from MasterCook * Adobe Cornbread Recipe By : Cooking Light, Nov/Dec 1993, page 100 Serving Size : 12 Preparation Time :0:06 Categories : Yeast Free Bread-Bakers Mailing List Grains Low Fat Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Tablespoons vegetable oil 3/4 Cup yellow cornmeal 3/4 C All-Purpose Flour 1 Teaspoon chili powder 3/4 Teaspoon baking powder 1/2 Teaspoon baking soda 1/2 Teaspoon salt ---- 1 Cup plain nonfat yogurt 8 3/4 Ounces No-Salt-Added Kernel Corn -- (1 can) drained 4 Ounces chopped green chile peppers -- (1 can) drained 1 egg -- lightly beaten 1 egg white -- lightly beaten Pour oil in a 9" cast-iron skillet, tilting to coat sides of skillet. Place in a 400F oven for 5 minutes; set aside. Combine flour and next 5 ingredients in a bowl; stir well. Make a well in center of mixture. Combine yogurt and next 4 ingredients; add to dry ingredients, stirring until dry ingredients are moistened. Add hot oil to batter; stir until well combined. Pour batter into skillet. Bake at 400F for 25 minutes or until wooden pick inserted in center comes out clean. Yield: 12 servings (serving size: 1 wedge). - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v110.n021.2 --------------- From: chasebusiness@sbcglobal.net Subject: Pizza on the grill Date: Sun, 27 Jun 2010 21:01:57 -0700 (PDT) I tried it and it was wonderful. I put it on one of those flat sheets made for grilling that have holes in it (mine has Texas shaped holes). It works great. On my pizza, I used bbq sauce, monterrey jack cheese, cooked bbq pork shreds, then more cheese. mmmmm... Linda Blessya' bunches from Linda chasebusiness@sbcglobal.net http://justastitchintime.blogspot.com --------------- MESSAGE bread-bakers.v110.n021.3 --------------- From: David A Barrett Subject: Re: Pizza on the grill Date: Mon, 28 Jun 2010 09:28:38 -0400 >My pizza dough is usually very soft. I can just imagine it oozing >down between the bars of the grill before it start to firm up. Does >that ever happen when you grill your pizzas? What do you do to keep >that from happening? > >--Diane in Los Angeles Well, the obvious answer would be to add a few Tbs more flour to the dough, to stiffen it up a little bit. Mine's usually pretty soft too, and I've never had a problem with it oozing between the bars. In my experience, the dough stiffens up almost immediately when you put it on the grill, as the bottom starts to cook right away. I usually try to make sure the ends lay on the bars, not between them when I place the dough on the grill. Dave --------------- MESSAGE bread-bakers.v110.n021.4 --------------- From: Reggie Dwork Subject: info - Active Yeast Test Date: Thu, 01 Jul 2010 00:14:17 -0700 This is how to test your yeast. * Exported from MasterCook * Active Yeast Test Recipe By : Linda Rehberg Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List info Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** To test your yeast to see if it's still active, dissolve 1 tsp sugar in 1/2 cup warm water (110 - 115 F) in a glass measuring cup. Sprinkle 1 scant tablespoon yeast slowly over the surface. Stir; allow the mixture to sit for 10 min. Within the first 5 min, the yeast should begin rising to the surface. At the end of 10 min, if the yeast has doubled and reached the 1 cup mark and has a rounded crown of foam, it is very active. Yeast that is inactive or losing Its potency will either not react at all or will not reach the 1 cup mark within 10 minutes. In either case, discard the yeast and buy new. Linda Rehberg is the co-author of the Bread Machine Magic cookbooks published by St Martin's Press. --------------- END bread-bakers.v110.n021 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved