Date: Mon, 06 Feb 2017 05:40:48 +0000 --------------- BEGIN bread-bakers.v117.n005 --------------- 01. Re: Granola Dough, Vol 117, Issue 4 (Debbie Rogers) 02. Zucchini Bread (Reggie Dwork) 03. Dinner Rolls (Reggie Dwork) 04. New Zealand Almond and Fig Bread (Reggie Dwork) 05. Schwabisch Pretzels (Reggie Dwork) --------------- MESSAGE bread-bakers.v117.n005.1 --------------- Date: Mon, 30 Jan 2017 13:30:37 +0000 From: Debbie Rogers Subject: Re: Granola Dough, Vol 117, Issue 4 In the recipe for Granola Dough you listed: 1 1/2 tbsp (22 mL) fine table or kosher salt I have never seen salt listed that way. In fact, I have read where if using kosher salt, you should double the amount. Thoughts? Thank you! [[Editor's note: This is exactly the way the recipe is written. In the "Ingredients You'll Need" section in the book, the author refers to "fine kosher or sea salt". I think it would have been clearer if the recipe had called for "table or fine kosher salt". Kosher salt is usually coarsely ground, so you need 2x as much as table salt. But you can get fine-ground kosher salt which is the same grind as table salt.]] --------------- MESSAGE bread-bakers.v117.n005.2 --------------- Date: Sun, 05 Feb 2017 20:39:09 -0800 From: Reggie Dwork Subject: Zucchini Bread * Exported from MasterCook * Bread, Zucchini 2 Recipe By : Serving Size : 15 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Posted Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 cups sugar 3 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon baking powder 1 teaspoon baking soda 1 cup nuts -- chopped 1 cup raisins 2 cups zucchini -- peeled and shredded 3 eggs 1 cup oil 3 teaspoons vanilla Preheat oven to 350F In a large bowl, sift together flour, sugar, cinnamon, salt, baking powder, baking soda, nuts, raisins and zucchini. In another bowl, beat eggs and oil. Stir in vanilla. Pour this over flour mixture and stir until moistened. Turn into a greased 9x5x3" loaf pan. Bake at 350F for 1 1/2 hr or until done. Cool 10 min, then invert onto a rack and cool completely. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 431 Calories; 21g Fat (43.3% calories from fat); 6g Protein; 57g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 252mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 4 Fat; 2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n005.3 --------------- Date: Sun, 05 Feb 2017 20:44:50 -0800 From: Reggie Dwork Subject: Dinner Rolls * Exported from MasterCook * Rolls, Dinner Recipe By :Sub-Zero and Wolfe Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups bread flour 1/4 cup sugar 1/4 cup potato starch 1 tablespoon dry milk powder 2 teaspoons active dry yeast -- undissolved 3/4 teaspoon salt 1 1/4 cups warm water -- (120-130F) 2 tablespoons butter -- softened 1 large egg -- beaten extra flour 1 cup warm water -- in 9" pie plate In large mixer bowl fitted with dough hook, combine flour, sugar, starch, milk powder, yeast and salt. Mix together water, butter and egg. Pour in mixing bowl. Knead bread dough on low to medium speed for 8 to 10 minutes, until dough pulls away from the edge. Add one tablespoon flour to dough and mix dough, just to clean the sides of the bowl. Form dough into a ball and place in a well-greased 2-quart bowl. Place bowl in oven on Rack 3 in Wolf oven. Place pie plate with water on rack below dough in oven. Bake in PROOF at 110F for 1 hour or until dough is doubled in size. Punch down, and place on lightly floured surface. Divide evenly into 12 portions. Round each ball of dough and place each ball in a greased muffin pan. Place pan back in oven on same rack with water underneath. Bake in PROOF for about 30 minutes or until double in bulk. Preheat oven on CONVECTION at 375F. Remove dish towel. Bake 15-17 minutes, or until golden brown. Remove rolls from oven. Cool slightly before removing rolls to cooling rack. Makes 12 large rolls To Make Day Ahead: After first rising, place dough into muffin pan. Cover tightly with greased plastic wrap and refrigerate in Sub-Zero refrigerator overnight. The next morning, remove rolls from refrigerator. Preheat oven on CONVECTION at 375F and continue as above. Baking time may be slightly longer if the rolls are cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 219 Calories; 3g Fat (13.6% calories from fat); 6g Protein; 40g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 164mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v117.n005.4 --------------- Date: Sun, 05 Feb 2017 21:00:03 -0800 From: Reggie Dwork Subject: New Zealand Almond and Fig Bread * Exported from MasterCook * Bread, New Zealand Almond and Fig Recipe By :© 2003 Rose Levy Beranbaum Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Ethnic Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dough Starter (Sponge): 3/4 cup bread flour -- about 4 oz, 117 grams 1/2 teaspoon instant yeast -- 1.6 grams 3/4 teaspoon sugar -- 3.1 grams 3/4 cup water -- at room temperature (70F - to 90F) Flour Mixture: 3/4 cup bread flour -- 4 oz/ 117 grams 2 tablespoons bread flour -- 0.6 oz/ 19 grams for kneading 1/2 cup whole wheat flour -- 2.5 oz/ 72 grams 1/2 teaspoon yeast -- instant, or 1.6 grams 2 teaspoons oil -- 9 grams 1 1/4 teaspoons salt -- 0.25 oz/ 8.3 grams 1 cup almonds -- 2.6 oz/ 75 grams unblanched slivered (not sliced) , coarsely chopped 1/2 cup dried Mission fig -- stems removed, cut into 1/4" -to 1/2" pieces, plus 1 whole fig -- for décor Almonds and Apricot Glaze: 1 cup sliced almonds -- 2.6 oz/ 75 grams 3 tablespoons apricot jelly -- 1.75 oz/ 50 grams 2 tablespoons water -- 1 oz/ 30 grams New Zealand La Cloche Bread Baker OR a half sheet pan, either one lined with a nonstick liner such as Silpain or parchment, or sprinkled with flour or cornmeal A baking stone OR baking sheet Oven Temperature: 425F, then 375F (if using La Cloche, 450F, then 400F) 1. Make the sponge. In a mixer bowl or other large bowl, place the flour, yeast, sugar and water. Whisk until very smooth, to incorporate air, about 2 minutes. The sponge will be the consistency of a thick batter. Scrape down the sides of the bowl Set it aside, covered with plastic wrap, while you make the flour mixture. 2. Combine the ingredients for the flour mixture and add to the sponge. In a medium bowl, whisk together the bread flour (reserve 1/4 cup if mixing by hand), whole wheat flour, and yeast. Sprinkle this on top of the sponge and cover it tightly with plastic wrap. Allow it to ferment for 1 to 4 hours at room temperature. (During this time the sponge will bubble through the flour mixture in places; this is fine.) 3. Mix the dough. Mixer Method: Add the oil and mix with the dough hook on low speed (#2 if using a KitchenAid) until the flour is moistened enough to form a rough dough. Scrape down any bits of dough. Cover the bowl with plastic wrap and allow the dough to rest for 20 minutes. Sprinkle on the salt and knead the dough on medium speed (#4 KitchenAid) for 7 minutes. It will be smooth and shiny and cling slightly to your fingers, If it is still very sticky, knead in a little flour. If it is not at all sticky, spray it with a little water and knead it in. (It will weigh about 17 oz/ 490 grams.) Allow the dough to rest for 10 minutes. Turn the dough out onto a lightly floured counter and roll it into a rectangle about 9" by 14". Sprinkle with the chopped almonds and cut-up figs. Roll up the dough and knead it for a few minutes to incorporate the almonds and figs evenly. Shape it into a ball. Hand Method: Add the oil and salt and, with a wooden spoon or your hand, mix until the flour is moistened. Knead the dough in the bowl until it comes together, then scrape it onto a lightly floured counter. Knead the dough for 5 minutes, enough to develop the gluten structure a little, adding as little of the reserved 1/4 cup of flour as possible to keep it from sticking. use a bench scraper to scrape the dough and gather it together as you knead it. At this point, it will be very sticky. Cover it with the inverted bowl and allow it to rest for 20 minutes. (This resting time will make the dough less sticky and easier to work with.) Knead the dough for another 5 minutes or until it is very smooth and elastic. It should still be moist enough to cling slightly to your fingers. If it is very sticky, add some of the remaining reserved flour, or a little extra. (The dough will weigh about 17 oz/490 grams.) Allow the dough to rest for 10 minutes.Roll the dough into a rectangle about 9" by 14", and sprinkle with the almonds and cut-up figs. Roll up the dough and knead it for a few minutes to incorporate the almonds and figs evenly. Shape it into a ball. Both Methods: 4. Let the dough rise. Set the dough in a 4-qt dough-rising container or bowl, lightly greased with cooking spray or oil. Press down the dough and lightly spray or oil the top. Cover the container with a lid or plastic wrap. With a piece of tape, mark the side of the container at approximately where double the height of the dough would be. Allow the dough to rise (ideally at 75F to 80F) until doubled, about 1 1/2 hours. Using an oiled spatula or dough scraper, scrape the dough out into a floured counter, and press down on it gently to form a rectangle. Fold the dough into a tight package or give it 2 business letter turns, and set it back in the container. Oil the surface again, cover, and mark where double the height of the dough would now be. It will fill the container fuller than before because it is puffier with air. Allow the dough to rise until doubled, about 1 hour. 5. Shape the dough, encrust it with almonds, and let it rise. Turn the dough out onto a lightly floured counter and press down on it gently to flatten it slightly. Round the dough into a 4 1/2" ball and lightly spray or brush the surface with water. Scatter the almonds on a counter. Roll the ball of dough in the almonds to cover it completely, pressing the nuts into the dough. Firmly push the whole fig, pointed end down, into the center so that it is submerged as deeply as possible into the dough. The loaf will measure 5" by 1 1/2" high. Place it on the baking sheet or the La Cloche base. Cover it with a large container, or cover loosely with oiled plastic wrap. Let the dough rise until doubled, about 1 hour to 1 hour and 15 minutes. It will be about 5 1/2" by 3" high, and when it is pressed gently with a fingertip, the depression will very slowly fill in. press any remaining almonds into the empty spaces created by the dough's expansion. 6. Preheat the oven. Preheat the oven to 425F, or 45F if using La Cloche, 1 hour before baking. Have an oven shelf at the lowest level and place an oven stone or baking sheet on before preheating. If using La Cloche, preheat the dome along with the oven. 7. Bake the bread. If using La Cloche, carefully place the hot dome onto the base and quickly but gently set it on the hot stone or hot baking sheet. Bake for 10 minutes. Lower the temperature to 400F and continue baking for 30 to 35 minutes or until the bread is golden brown and a skewer inserted in the middle comes out clean (an instant-read thermometer inserted into the center will read about 190F). Alternatively, quickly but gently set the baking sheet on the hot stone or hot baking sheet. Bake for 5 minutes. Lower the temperature to 375F and continue baking for 35 to 40 minutes or until the bread is golden brown and a skewer inserted into the middle comes out clean (an instant-read thermometer inserted into the center will read about 190F.) If the nuts begin to brown, tent the loaf loosely with aluminum foil. Halfway through baking, turn the pan around for even baking. 8. Glaze the bread. Meanwhile, in a small saucepan, mix the apricot jelly and water together. Bring to a boil and simmer for 1 to 2 minutes, stirring constantly. With a spoon, press the preserves through a strainer to make a smooth glaze. When the bread is done, remove it from the oven and brush It with the hot apricot glaze. Return it to the oven for 1 minute to set the glaze. 9. Cool the bread. Remove the bread from the oven and transfer it to a wire rack to cool completely. Ultimate Full Flavor Variation: For the best flavor development, in Step 2, allow the sponge to ferment for 1 hour at room temperature, then refrigerate it for 8 to 24 hours. If using the hand mixing method, remove it from the refrigerator about 1 hour before mixing the dough. Yield: A 6-by-3" high round loaf/ 1 pound/ 7.75 oz /679 grams - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 255 Calories; 14g Fat (46.3% calories from fat); 8g Protein; 28g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 228mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : The bread is delicious without further adornment, but it is also perfect with a blue cheese. My favorites are mild Cambozola blue and Saga blue. NOTES : This stunning bread is encrusted with sliced almonds and gilded with an apricot glaze. The crumb is dense and studded with chopped almond and dried figs, with one whole fig implanted right in the center, which, when cut, resembles a heart. Time Schedule: Dough Starter (Sponge): minimum 1 hour, maximum 24 hours Minimum Rising Time: about 3 1/2 hours Baking Time: 40 to 45 minutes Pointers for Success: 1. Unbleached all-purpose flour could be used for this bread, but I prefer bread flour, which produces a crumb with a chewier texture, more compatible with the texture of the figs and nuts. 2. Slivered almonds are thicker than sliced almonds and when chopped offer a coarser texture to the crumb. They are easier to chop than whole almonds, which also work well. If unblanched, meaning the nuts still have their brown skin, they add a little more flavor. Sliced almonds make the most beautiful decoration for outside of the loaf. The Dough Percentage: Flour: 100% bread Water: 54.5% Yeast: 0.98% Salt: 2.6% Oil: 2.8 © 2003 Rose Levy Beranbaum Nutritional info, per serving: Calories 445 kcal Protein 14 g Sugar 12 g Fiber 8 g Total Carbohydrate 59 g Cholesterol 0 mg Sodium 543 mg Saturated Fat 3 g Fat 19 gm --------------- MESSAGE bread-bakers.v117.n005.5 --------------- Date: Sun, 05 Feb 2017 21:18:25 -0800 From: Reggie Dwork Subject: Schwabisch Pretzels Authentic Bavarian pretzels, with their thin, tangy, crackly surface and thick chewy interiors, were something that Robert and Esther Nio dreamed of many times soon after immigrating to the United States from Germany in 1997. They also missed the hearty whole-grain breads of their homeland: dense, seedy breads, thinly sliced and spread with butter and eaten simply that way, or used for various sandwiches. After several years of making a living working for various business firms, and having four children, they decided to start their own bakery: Esther's German Bakery. Since neither of them had baked commercially, they needed to find a master baker. An ad they posted on the Internet brought them more than thirty applicants. One of them was Rudy Klopp. Rudy, born near Stuttgart in Bavaria, and his wife were working in Guatemala when he happened to run across Robert and Esther's ad. To be able to bake real German breads had been a dream of his, too. The bakery opened in Palo Alto, California, in April 2004, and it was a success from the very beginning. There is no storefront--the breads are sold to restaurants and at farmers' markets. It was Rudy who developed their recipes, including this one for Schwabisch pretzels. What follows is a home version of what he makes at the bakery. There the pretzels are topped with salt or various seeds--sesame, poppy, and pumpkin are the most popular. Rudy is generous with the seeds. He plops a pretzel, top side down, into a bowl of seeds so practically the entire surface gets coated. A traditional step in making these pretzels is dipping them into a dilute solution (3%) of lye before baking. The pretzels are perfectly safe to consume, and there really is no substitute for this step. Many bakeries that make similar types of pretzels dip them into a baking soda bath, but baking soda is sodium bicarbonate and lye is sodium hydroxide--two entirely different substances. The lye gives the pretzels a unique, glossy sheen, a crackly surface, and a special tangy taste that cannot be duplicated with baking soda. However, that said, if you do not wish to go to the trouble of buying and using lye, I've given instructions for substituting a baking soda bath. The pretzels will be dark on the outside and still be chewy on the inside. At the bakery, the dough is shaped into pretzels soon after kneading, without allowing the dough to rise. Rudy explained that because the dough contains diastatic malt powder, a ready source of carbohydrate, the yeast cells can begin multiplying right away before they start using the carbohydrates in the flour for nourishment. Adding sugar also works, but that would sweeten the dough, which is not desirable. Barley malt syrup will also work, and I've given instructions for using it too. I've made the pretzels at home both the way Rudy does and also after allowing the dough to rise once before shaping. The pretzels have a greater depth of flavor and a slightly chewier texture if the dough has this preliminary rise, so that is what I regularly do. At the bakery, Rudy always holds back a small portion--5 to 6 percent by weight--of the dough to add to the next day's batch of pretzels. This is an old technique, and the "old dough" imparts a unique tang to the new batch, along with some extra yeast cells. When you make the dough for the first time, Rudy suggests adding 1/4 cup of light rye flour to the dough for that tang, as I describe below. Then reserve a few ounces of dough from your first batch of pretzel dough in a resealable plastic bag and refrigerate it for up to 3 days, ready to add to your dough the next time. If you don't plan on making pretzels anytime soon after your first foray, you can freeze the reserved dough for up to 1 month. Thaw it overnight in the refrigerator. Yield Makes 12 large pretzels Ingredients Dough: 1 package (2 1/4 teaspoons) active dry yeast 4 tablespoons warm water (105° to 110°F) if using barley malt syrup, 6 tablespoons if using malt powder 4 1/2 cups unbleached all-purpose flour 1/4 cup light rye flour 4 teaspoons sea salt 2 tablespoons diastatic malt powder or 2 tablespoons barley malt syrup 3 tablespoons cold unsalted butter 1 1/2 cups cool water (75°F) Lye or baking soda bath: 1 ounce (2 tablespoons) food-grade sodium hydroxide pellets or 2 tablespoons baking soda 4 cups cool tap water About 1 cup coarse salt or pumpkin seeds, poppy seeds, and sesame seeds Directions To make the dough, sprinkle the yeast into the 4 or 6 tablespoons warm water in a small bowl or cup. Stir well and let stand until the yeast is dissolved, about 10 minutes. Add the barley malt syrup, if using. In the bowl of a heavy-duty stand mixer, stir together both flour, the salt, and malt powder. Add the butter. Attach the flat beater and mix on low speed for 3 to 5 minutes, until the butter is in very tiny pieces and thoroughly incorporated into the flour. Add the dissolved yeast and cool water and mix for a few seconds, until the dough masses onto the beater. The dough will be very firm and there may be particles of flour that have not been completely mixed into the dough. Cover the bowl with a kitchen towel and let the dough rest for 10 minutes. Switch to the dough hook. Because the dough is so firm, begin kneading on medium speed to get it moving rapidly around the mixer bowl. When it looks as if it will mass around the hook, reduce the speed to low and knead the dough for about 8 minutes, until it is smooth and elastic and feels quite firm; it will not be at all sticky. Remove the dough from the mixer and knead it briefly on your work surface to feel its suppleness and firmness. Wash and dry the bowl and replace the dough in the bowl. Cover tightly with plastic wrap and allow the dough to rise until it has doubled in size, 1 1/2 to 2 hours. When you press a finger into the dough and withdraw it, the depression should remain. Dislodge the dough from the bowl with a dough scraper and set it on an unfloured work surface. Knead briefly. Divide the dough into twelve 3-ounce portions with a bench scraper or sharp knife. Reserve the extra dough in a resealable plastic bag and refrigerate or freeze it to use in your next batch of pretzels. Roll each portion of dough into a ball and set the balls slightly apart on your work surface. Cover them with a kitchen towel and let the dough rest for 15 to 30 minutes. Line two large baking sheets (18 x 12 x 1 inch) with cooking parchment. To shape the pretzels, roll a ball of dough under your palms on an unfloured surface, preferably wood, until it is about 23 inches long, with a fat middle, almost 1 inch thick, that gradually tapers to a thickness of about 1/8 inch at both ends. If the dough resists and retracts, set it aside, covered with a kitchen towel, and work on another piece of dough. In a few minutes, the first piece of dough will behave just as you want it to. When the dough is the proper shape and length, keep your hands on the end for 2 to 3 seconds, just to hold the dough in its stretched position briefly, then lift the dough by its ends, give it a quick twist in the air, and set it down on your countertop. Pinch the two thin ends of dough firmly onto the arms of the pretzel. On your first few tries, you may feel this is a hopeless proposition, but with practice it goes pretty fast. If you don't want to bother with these aerial gyrations, simply twist the pretzel into its proper shape on your countertop. Set the pretzel on one of the prepared sheets. Shape the remaining pretzels, placing 6 on each sheets, spacing them about 2 inches apart. Cover the pretzels loosely with kitchen towels and let them rise for about 30 minutes, just until they've increased in size by about half. Do not let them rise more than that, or they will be light and airy instead of dense and chewy. If in doubt, err on the side of underrising. When the pretzels have risen, place the pans in the freezer for 1 hour to firm the pretzels and make them easy to handle. To dip and coat the pretzels, (if using lye, wear rubber gloves), put the lye pellets in a shallow plastic, stainless steel, or glass pan measuring 12 x 8 x 2 inches or 8 x 8 x 2 inches; I use a plastic pan with a snap-on lid. Add the water and stir with a metal spoon to dissolve the lye. Wash all utensils thoroughly after using. If using baking soda, simply dissolve it in the water in one of the pans suggested. Lye will discolor wood, so put several thicknesses of newspaper on your countertop to protect it, and set the pretzel bath on the papers. (The lye bath can be reused several times; cover rightly between uses and store in a cool place. The baking soda bath should be made fresh for each baking.) Put the coarse salt or the seeds in a small bowl large enough to contain a pretzel (or several small bowls if using more than one type of seeds). Remove the pretzel from the freezer. Dislodge 2 pretzels from the parchment, and put the pretzels into the bath you're using (using kitchen gloves if working with lye). They should be completely covered by the liquid. After 15 seconds, lift a pretzel out of the bath and let the excess liquid drain back into the bath. If salting the pretzel, set it back on the parchment-lined baking sheet top side up and sprinkle lightly with coarse salt. If coating with seeds, drop the dipped pretzel into the seeds, top side down, then lift the coated pretzel out of the seeds and replace it seed side up on its baking sheet. Continue in this way until all the pretzels are dipped and salted or seeded. One of the hallmarks of a Schwabisch pretzel is a slash mark on its fat middle. During baking, the slash expands, giving the pretzels a light-colored center. To slash the pretzels, let the dipped pretzels stand at room temperature for 10 to 15 minutes, just to soften them slightly making them easy to cut. With one hand (gloved if the pretzels were dipped in lye) holding the pretzel in place, and the other holding a razor blade, make a deep cut into the side of each pretzel in a sweeping motion (you need not work swiftly). Make the cut in an arc and go into the dough a good 1/4 inch or more. Let the pretzels stand at room temperature until they are completely thawed, about 1 hour. Adjust two oven racks to divide the oven into thirds and preheat the oven to 450°F. Put the pans in the oven and bake for 5 minutes. Reduce the heat to 425°F and bake 5 minutes more. Open the oven door and quickly rotate the pans top to bottom and back to front, then continue baking for about 8 minutes more, until the pretzels are well browned and cooked through. Remove the pans from the oven and immediately, with pot holders, peel the pretzels off the parchment and set them on wire cooling racks. Cool completely before serving. Notes To dispose of the lye bath safely, add an equal volume of distilled white vinegar to the lye to neutralize it, and flush it down the toilet. © 2007 Greg Patent Nutritional information Nutrients per serving Calories 322 kcal Calcium 6 % daily value Vitamin C 1 % daily value Vitamin A 1 % daily value Potassium 250 mg Magnesium 79 mg Protein 10 g Sugar 7 g Fiber 2 g Total Carbohydrate 49 g Cholesterol 11 mg Sodium 940 mg Saturated Fat 3 g Fat 10 g Iron 17 % daily value --------------- END bread-bakers.v117.n005 --------------- Copyright (c) 1996-2017 Regina Dwork and Jeffrey Dwork All Rights Reserved