Date: Sun, 19 Aug 2012 05:17:02 GMT -------------- BEGIN bread-bakers.v112.n030 -------------- 001 - "Suesam" Subject: Grandma's Cinnamon Buns - World's Best? Date: Mon, 13 Aug 2012 06:29:37 -0400 Grandma's Cinnamon Buns 1/4 lb butter 4 heaping cups flour 1 cup milk 1 tsp salt 3 eggs 3/4 cup sugar 1 pkg yeast 1/2 cup warm water brown sugar, lots raisins, lots more butter, melted Day Before Melt butter, add milk, sift flour, add salt, eggs, yeast (which has been placed in some warm water), butter, and milk, sugar, etc. Mix to proper consistency (which means you add flour until you can just about handle the dough - it should be pretty sticky) and set away, warmly covered, to raise. Next AM Flour a mixing surface - take part of dough at a time and knead again (slightly) - roll out to about 1/4 inch thickness. Cover with plenty of melted butter, cinnamon and sugar mixture, and raisins. (Also nuts if desired but not necessary). Roll - cut into 2 inch sections - Cover bottom of baking pan with plenty of brown sugar and butter. Stand sections of this - on end -- close together until pan is filled. Stand away to raise until dough reaches top of pan. Pan should be 3 or 4 inches high. Bake for nearly one hour in slow oven. (Heat oven first until very hot - then turn down to slow oven.) --------------- MESSAGE bread-bakers.v112.n030.2 --------------- From: Michael Arnoldi Subject: the Sourdough container makes the difference Date: Fri, 17 Aug 2012 14:27:53 -0400 From previous sourdough batches, I have dried a portion & ground it up to powder to keep for future sourdough starters. I started a new batch of sourdough using the above powder in a glass container & within 3 days it started to bubble. I transferred that batch to a larger food grade plastic container & continued to feed for several days. I found that my lively batch stopped bubbling & became a flat gooey mass. I went out & purchased a glazed ceramic jar and started a new batch with the above powder. This time the bubbles started to form within 2 days & on the 3rd day the sourdough was ready for use. The lesson learned that the container for developing a sourdough starter has a lot to do with the results. I am assuming that there is a chemical in the plastic container that is detrimental to the sourdough fungus. Conclusion: glazed ceramic / earthenware containers are best for creating & storing sourdough P.s. from this morning, in a period of 6 hours since I mixed water & flour into the small residue of the ceramic jar, the new sourdough batch is already bubbling, while at room temperature of 75 deg F Mike Arnoldi --------------- MESSAGE bread-bakers.v112.n030.3 --------------- From: Reggie Dwork Subject: Freezer-Friendly Bread Date: Tue, 14 Aug 2012 17:18:26 -0700 * Exported from MasterCook * Bread, Freezer-Friendly Baking homemade breads ahead of time and freezing makes pulling together a wholesome meal easier and faster. First, prepare the bread according to recipe directions, remove from the oven, and allow to cool. Store cooled rolls in a heavy-duty, zip-top plastic bag or wrap breads in heavy-duty foil. Most breads can be frozen for up to one month. When you're ready to use them, allow the bread to thaw in the refrigerator. Remove from bag and loosely rewrap the rolls in fresh foil. If desired, reheat in a preheated 300F oven for five minutes or until warm. Source: "cookinglight.com" --------------- MESSAGE bread-bakers.v112.n030.4 --------------- From: Reggie Dwork Subject: Sun-Dried Tomato Semolina Biscuits Date: Thu, 16 Aug 2012 21:21:55 -0700 * Exported from MasterCook * (Bread), Sun-Dried Tomato Semolina Biscuits Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups boiling water 10 sun-dried tomatoes -- packed without oil 2 cups all-purpose flour 1/4 cup semolina flour -- or yellow cornmeal 1 tablespoon sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1/2 teaspoon baking soda 1 teaspoon dried basil 1/4 teaspoon ground red pepper 1/4 cup chilled butter -- or stick margarine, cut into small pieces 1 cup lowfat buttermilk Cooking spray Combine boiling water and sun-dried tomatoes in a bowl; let stand for 15 minutes. Drain and chop. Preheat oven to 425F. Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 7 ingredients (all-purpose flour through pepper) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. (Flour mixture and butter can also be combined in a food processor; pulse until mixture resembles coarse meal.) Add tomatoes and buttermilk; stir just until moist. Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to a 1/2" thickness; cut with a 2 1/2" biscuit cutter. Place on a baking sheet coated with cooking spray. Bake at 425F for 15 minutes or until golden. Yield: 1 dozen (serving size: 1 biscuit) Source: "Cooking Light, Nov 2000" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 139 Calories; 4g Fat (27.8% calories from fat); 4g Protein; 22g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 343mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v112.n030 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved