* Exported from MasterCook * Sourdough Bread, How To #2 (Part 2 Of 2) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Miscellaneous & Tips Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** ************************************************************************ YEAST IN THE BREAD RECIPE? I've been asked "If I just 'cheat' and use commercial yeast in my recipe, will my bread taste ok?" Yes, it will. ************************************************************************ EXPAND SOURDOUGH by FEEDING THE STARTER The night before you want to bake: To all the starter which is in the jar in the refrigerator, add 3 parts flour and 2 parts water ... e.g. 3 c. flour and 2 c. water. It should be the consistency of muffin batter. Use a big bowl. When feeding/expanding the starter, it sometimes triples and quadruples in size. Cover the bowl with a dish towel (unless you're putting it in the oven, as noted in "RISING" above . . . then use aluminum foil). If my starter is threatening to overflow the capacity of the jar because I've expanded it far beyond the requirements of my recipes, I feed it less, e.g., 1 c. flour and 2/3 c. water. If I'm going to bake a lot, I add more (e.g. 4 c. flour and 2 2/3 c. water). (YES! Math teachers are vindicated . . . you will use algebra in your actual life! The equation is X cups of flour are to 3 as Y cups of water are to 2.) If it's convenient (you DON'T need to get out of bed at 3 a.m. to do this), occasionally fan the expanding starter with the towel and stir it vigorously to mix in airborne yeasts and whatever. The next morning, it is expanded and you can make the recipe. ************************************************************************ BAKE BREAD From the expanded starter, remove the amount called for in the bread recipe and mix up your bread. HEED WELL: Always keep some of the expanded sourdough and put it back in the refrigerator. You have to have something to "feed" the next time you want to bake. I like to have at least 1/2 cup; one tablespoon is probably the minimum. This is the only sourdough thing about which I am compulsive. Once you've got a good starter going, it only gets better. My starter often continues to expand in a two-quart jar in the refrigerator. Use a big jar until you know what yours will do. ************************************************************************ SUGAR? I added sugar to expand my starter for 24 years before I read the FAQs and learned I didn't need it. It never hurt it. ************************************************************************ HOW LONG CAN YOU FORGET THE STARTER IN THE REFRIGERATOR? That depends. I got my starter in Cheyenne, Wyoming, and supposedly it was 100 years old then. If true, it's now 125 years old! This may be why I can leave it alone for 2 months and it will revive. I've dried it (I learned that from the FAQs last fall). So far, that's revived too. ************************************************************************ DRYING STARTER Lay a strip of wax paper on the counter where you can leave it all night or for a few days (not a good idea if you live in the South or any other roach territory). Spread expanded sourdough as thinly as you can over the wax paper. It doesn't take much more than a few tablespoons. Let it sit until it dries completely. Remove from wax paper, crumble (or reduce to a powder in food processor) and store in tightly covered jar. I live in a dry climate and keep it in the cabinet. Others advise freezing it. Mine's been in the cabinet only since September 1996, so I'll keep you posted on its viability over time. ************************************************************************ RESTORING DRIED SOURDOUGH STARTER In a glass bowl, mix 1 cup warm water (check on your wrist like you do for a baby bottle) and 1 or 2 tablespoons dried culture. Let soak 30 minutes. Add 1 1/2 cups flour. Mix well. Let sit 12 to 18 hours. It is ready when it is "lively," i.e. frothy and bubbly. You may have to feed this (by adding more flour and water in proportions of 2:3) more than once to make it lively. Repeat the steps above. ************************************************************************ ADDING STUFF TO BREAD To adapt a plain recipe (bagels, for example), you don't have to measure things like raisins, shredded cheese, dried apricots, garlic or chocolate chips. Just throw them in. Start with 1/4 to 1/2 cup (perhaps not that much of the garlic : ) and see how it looks. The only thing I've had trouble with were blueberries. I used frozen whole ones which made the dough slimy. I added more flour and they were ok. ************************************************************************ BAKING STONES: I went to the local flooring store, bought 6 smooth quarry tiles (red "flower pot" material) for about $6. Having several is nice because they can be rearranged to fit different loaf and oven sizes. Most direction I received on them said to dust them with corn meal to facilitate removing the bread. I've found it removes just as well without the corn meal. Two of them broke after a few months . . . perhaps because I washed them before they totally cooled? The tile man told me they're fired at 1200 degrees and shouldn't break due to oven heat. Most likely, it's a handling problem. The breaks were clean, and I still use them =96 fitting the pieces together like a jigsaw puzzle. ************************************************************************ OTHER INTERNET SOURCES OF INFORMATION I haven't looked at all of these . . . just collected them. baking supplies: yeast, various types of flour, etc.: http://www.register.com/bluemoon/ Bread baking supplies are in the "Rainbow Natural Foods" heading in the Blue Moon Shopping Mall. Once you are in the Rainbow Natural Foods, there is a heading called "Bread Baking Supplies." bread recipe archive: http://haven.ios.com/~wordup/bread.html bread recipe archive: http://www.upword.com bread: Fleischmann's Yeast World Wide Web site. Recipes and helpful baking tips: http://www.breadworld.com bread: ftp://ftp.forsci.ualberta.ca/pub/barb/sourdough/ bread: http//mindlink.net/darrell_greenwood/ bread: http://www.countrylife.net/bread/ bread: ftp://ftp.neosoft.com/pub/rec.food.recipes/breads-yeast/ bread-bakers-digest recipe archives: each digest is archived; there's also a separate archive of just the recipes in MasterCook format (both text and MC cookbook formats). Updated each quarter. From: Reggie & Jeff Dwork (reggie@reggie.com): http://www.reggie.com/ftp/archives/bread and http://www.reggie.com/ftp/archives/bread/recipe newsgroup: rec.food.sourdough sourdough FAQ: http://mindlink.net/darrell_greenwood/sourdoughfaqs.html sourdough FAQs: http://www.reference.com/ and search for BREAD+BREADS+SOURDOUGH sourdough recipes both for bread machines and by hand and a bunch of recipes for starter: http://soar.berkeley.edu/recipes/baked-goods/breads/sourdough/ sourdough starter recipe: http://hubcap.clemson.edu/~bmedder/: report is that the starter recipe at this site is fantastic. I don't which one that refers to=85there are many. sourdough starter recipe: ftp://ftp.forsci.ualberta.ca/pub/barb/sourdough/ ************************************************************************ REMEMBER! Have fun! It's just flour and water! >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Cheese Rolls Recipe By :Better Homes & Gardens Bread Book Serving Size : 24 Preparation Time :3:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sourdough starter 1 package dry yeast 3/4 cup warm water -- 110-115 degrees 4 cups all-purpose flour -- 4 to 4-1/2 cups 1/4 cup sugar 1/4 cup butter or margarine -- softened 1 egg 2 teaspoons salt 1/2 teaspoon baking soda 1 cup shredded cheddar cheese Bring Sourdough Starter to room temperature. In mixer bowl dissolve yeast in water; mix in 1-1/2 cups of the flour, the sugar, butter, egg, salt, and Starter. Beat at low speed of electric mixer 2 minutes, scraping sides of bowl. Beat 3 minutes at hi. Punch down. Cover; let rest 10 minutes. Divide dough into 24 pieces; shape into balls on greased baking sheets. Cover; let rise till nearly double (25 to 30 minutes). Bake in 375 degree oven for 20 minutes or till golden. >From: "Robert and Carole Walberg" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Corn Bread, Shortcut Recipe By :Fleischmann Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup Nonfat Plain Yogurt -- *Note 1/3 cup Skim Milk -- **Note 1/2 Tbsp Wonderslim -- ***Note 1 Tsp Salt 2 3/4 cup Bread Flour 1/2 cup Cornmeal 1 Tbsp Sugar 2 Tsp Yeast *Note: Original recipe used low-fat plain yogurt. **Note: Original recipe used regular milk. ***Note: Original recipe used 1 tbsp butter or margarine. Regular cycle. Cal 150 Fat .7 CFF 4.1% >From: Dawn Forsyth From: RVLowe@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Rye Starter Recipe By :leeson@admin.fhda.edu Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Sourdough Breads Starter Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 1 Cup yogurt -- room temp 3/4 cup water 2 1/2 tablespoon cider vinegar 1 tablespoon yeast 1/2 teaspoon caraway seed -- crushed 1/2 teaspoon ground cardamom Combine all ingredients in large bowl and beat until well blended. Cover and let stand @ room temp for 24 hours. For the next three days add to the above mixture 1 cup rye flour, 2 Tbs. brown sugar dissolved in 3/4 cup warm water, allowing to stand at room temp. It is then ready to use. For each cup of starter that you use, replenish with 3/4 cup warm water and 2 Tbs. brown sugar. >From: RVLowe@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Starter #4 (From Grapes) Recipe By :Robert L Odom Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Fatfree Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups bread flour 2 1/2 cups water -- tepid (78 F) -- bd (?) pound washed -- stemmed red grapes -- (Red grapes have a stronger flavor) Mix flower and water together in 2 quart glass or plastic container. Place the grapes in a double layer on a peace of washed cheesecloth and tie opposite corners together to form a bag. Lightly crush the grapes with a rolling pin or whatever. Swish the bag of crushed grapes through the sour dough slurry to soak it, then submerge it. Cover tightly with cover or plastic wrap and rubber band. Leave at room temp. for 6 days, stirring with a plastic or wooden spoon once each day. On day 7 lift out the bag of grapes and squeeze their juices back into the starter, then through the bag away. Stir up the starter thoroughly and transfer it into a clean non-metal container. Add 1 cup of bread floor and cup warm water to the starter. Place in the refrigerator. Repeat the one cup bread flour and one cup water for the next two days. Let set for 3 days a nd it is ready for use. Starter may be divided into smaller containers, but I suggest leaving it together. When used, replace with equal amounts of flower and water. If you do this the starter will keep under refrigeration almost indefinitely. If it goes over 6 mounts without being renewed throw out half of it and do the 3 day feeding again. If this sounds like too much I will be glad to share my starter with you. This starter needs feeding. Starting three days before you use it add 1 cu p flour and one cup water each day. Leave it out at room temp. After using what you need, refrigerate. Now to the process. It takes 12 hours. What we are going to do is use one cup of flour, one cup and one teaspoon of water from the bread machine receipt to make a sponge. 1. Bring your starter to room temp.. 2 In a glass or stainless container mix one cup of warm water, one cup of bread flour and one tablespoon of your starter. 3. Using a fork, whip this mixture briskly to mix and add air to the sponge. 4. Cover the bowl and proof the sponge for 12 to 18 hours in a warm place. I have discovered that the hot water closet stays at 82 degrees and makes a great proofing room. 5. Now get out your bread machine and follow you receipt. Remember that you have already used one cup of flower and one cup plus one teaspoon of water. - - - - - - - - - - - - - - - - - - - NOTES : If you do not have a starter I suggest the much criticized one using grapes. I have been using SD for many years and this one is the best flavored you will find anywhere. * Exported from MasterCook * Sourdough Starter #5 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Sourdough Breads Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cup flour 1 tablespoon sugar 1 pkg yeast -- (1 T.) 1/4 cup warm water water Dissolve yeast in warm water. Stir into flour, sugar and enough water to make a thick batter (the consistency of muffin batter). Cover, let stand at least 2 days. Do not chill yet. It should be bubbly and foamy, like the head on beer, except thicker and opaque. It should smell good ... yeasty, beer-like, bready. You now have a starter and can bake bread immediately. You can also put it in the refrigerator, take it out another evening to expand it, and bake bread the next day. I'll assume now that you want to bake immediately. >From: Lobo119@worldnet.att.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sourdough Sun Dried Tomato Bread Recipe By :Ronda Warywoda Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Sourdough Breads Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- *****Sponge ****** 1/2 cup Sourdough Starter 1 cup Flour 1/2 cup Warm Water -- 105F *****Dough***** 1/2 cup sun-dried tomatoes, oil-packed -- sliced * 1/2 cup Chopped Onion 3/4 cup Warm Water -- 105F 1 tsp Salt 2 tbsp Olive Oil -- approx 2 1/2 cup Flour -- to 3 1/2 cups Corn Meal 1> Sponge: Mix the starter, flour and water in a large glass or pottery bowl. Cover with plastic wrap and let ripen for 12 hours. 2> When ready to make bread, drain tomatoes. Add onion, water, salt, tomatoes, oil (add to reserved oil to make 2 Tbsp) and 2 cups of flour. 3> Mix on medium for two minutes. Add remaining flour 1/4 cup at a time until it pulls away from the sides of bowl. Continue kneeding until elastic. 4> Place in an oiled bowl, turn and cover with a damp towel. Let rise until doubled. (If making pizza, this is the best time to roll and make.) 5> Gently work with hands to release air. Let rise a second time. 6> Form into a round, flat loaf on a pan sprinkled with cornmeal. Brush with olive oil. Cover and let rise for 45 minutes. 7> About 15 minutes before baking, preheat oven to 400°. Put a shallow pan in the bottom rack. Place bread on the center rack. Immediately place 1 cup of ice cubes in shallow pan and close door. Bake 25 to 30 minutes. >From: yoda - - - - - - - - - - - - - - - - - - - NOTES : * If using dry packed tomatoes, place in a small skillet with the oil. Heat over low heat for 8 minutes. This makes a wonderful pizza crust. * Exported from MasterCook * Southgate Bread Recipe By :Southgate Elementary Serving Size : 1 Preparation Time :0:10 Categories : Bread Machine Breads Fatfree White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 3 Tbls oil 2 cups flour 2 Tbls sugar 1 tsp salt 1 1/2 tsps yeast Add to bread machine in order listed. Cook on light setting. Brush with melted butter when done. >From: waltersr6@juno.com (Chrystal N Walters) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spinach Bread Recipe By :enkidu@mail.utexas.edu (Enkidu) Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1-pound loaf recipe: 1/2 cup water 1 cup spinach -- boiled or steamed, * 3 tablespoon water 1 1/2 cup bread flour 1/2 cup whole wheat flour -- ** 2 teaspoons butter -- softened, *** 1 tablespoon sugar 2 teaspoons nonfat dry milk 1 tsp salt 1 1/4 tsp yeast 1) Combine the spinach (along with a minimal amount of the cooking liquid if you have it) with 1/2 cup water. Combine stirring and tearing with your favorite pointed kitchen implements until the spinach is fairly well shredded and the water is thoroughly green. This will produce a tacky texture and a marbled inner appearance. If you prefer a crumb that just _screams_ green, you can use a food processor and puree into a shake instead. 2) Combine the remaining ingredients in the bread pan as mandated by the manual gods, and set to bake on "white." (No, I don't think you're so stupid I have to include this step - there's more to come.) 3) Check in on the dough after about five minutes. Chances are it won't have the proper consistency, due to the completely unpredictable moisture contribution of the spinach. It's all right if it's a bit liquidy, but the ball should be entirely cohesive, take on a smooth coat, and gradually become less sticky. Add water or flour as necessary. When you're satisfied, close the lid and leave the machine to its work. NOTES: *Vulgar as I are, I just used some thawed frozen spinach, which is about as soggy as you can get. Progressively fresher varieties will probably require more vigorous tearing and more added water - I don't know if this could be adapted to uncooked spinach, but if anyone tries it I'd appreciate an update (enkidu@micronet.net). I'm currently heading up Project Popeye, to determine just now much spinach I can cram in there - after which the recipe will be rechristened with that name. **The original recipe used 2 cups of white flour, and I suspect you can do the same. ***So it's not a fat-free recipe! Don't let two lousy teaspoons frighten you off. off-the-cuff incompetent caloric information (per loaf): Kilocalories: 1100 Fat Kcal.: 70 - - - - - - - - - - - - - - - - - - - NOTES : This mutant grew out of a late-blooming passion for spinach, coupled with a deep weakness for inappropriately colored foods. I'd always gotten a kick out of spinach pasta, so I set out to see if the same effect could be replicated in a loaf of bread. Spinach didn't seem compatible with anything exotic like rye or sourdough, so I guiltily disinterred the bland, plebeian old white bread white bread recipe from my bread machine instruction manual and produced something with the tang and color of the divine leaf and the indulgent, satiny texture of Won**r Bread. * Exported from MasterCook * Strawberry Bread, Bon Appetit's Recipe By :Bon Appetit Magazine Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Fruit And Spice Breads Hand Made Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces frozen strawberries -- in syrup, thawed, -- undrained 2 Eggs 3/4 cup Oil 1 1/2 cup All-purpose flour 1 cup Sugar 1 tsp Cinnamon 1/2 tsp Baking soda Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and whisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minutes. Cool. >From: Debbie Hrabinski From: JusNeedlin@aol.com - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Thyme Cornmeal Scones Recipe By :Pasta Dinners 1,2,3 (Potter) Serving Size : 6 Preparation Time :0:00 Categories : Breads, Quick/Muffins/Rolls Fatfree Hand Made Low Fat Vegetable & Herb Breads Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Diet Margarine -- *Note, Melted 1/2 cup Skim Milk -- **Note 2 Tbsp Sugar 1/2 cup Yellow Cornmeal 1 1/2 cup All-Purpose Flour 1/4 Tsp Salt 1 Tsp Baking Powder 2 Tbsp Fresh Thyme Leaves -- Or 1 T Dried *NOTE: Original recipe used butter **NOTE: Original recipe used regular milk Preheat oven to 375 degrees. Lightly coat a baking sheet with non-stick spray. Combine melted butter and milk in a measuring cup. Sift sugar, cornmeal, flour, salt and baking powder in a mixing bowl. Add milk mixture to dry ingredients and stir until just blended. Stir in thyme. Place dough on a floured board and shape into a round about 1/2 inch thick. Cut into 6 wedges. Place wedges on prepared baking sheet and bake 15-20 minutes, until golden brown. Serve warm. Makes 6 scones. These are excellent!! Entered into MasterCook and tested for you by Reggie & Jeff Dwork Copied with permission from The San Jose Mercury News newspaper. - - - - - - - - - - - - - - - - - - - NOTES : Cal 226.5 Fat 5.2g Carb 38.3g Fib 0.9g Pro 4.9g Sod 234mg CFF 21.3% * Exported from MasterCook * Turkey Stuffing Bread Recipe By :The Bread Machine Cookbook III, Donna Rathmell German Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Miscellaneous & Tips Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----SMALL LOAF----- 2/3 cup Water 1 small Egg 2 tablespoons Butter or margarine 1/4 cup Diced onion 1 1/2 teaspoon Brown sugar -- or white 1/3 teaspoon Salt 1/4 teaspoon Black pepper -- coarse 2/3 teaspoon Dry sage 2/3 teaspoon Celery seeds 1/2 teaspoon Poultry seasoning 1/2 cup Cornmeal 1 2/3 cups Bread flour 1 teaspoon Yeast -- Flour Equivalent: 2 cups flour -----MEDIUM LOAF----- 1 cup Water 1 large Egg 3 tablespoons Butter or margarine 1/3 cup Diced onion 2 1/4 teaspoon Brown sugar -- or white 1/2 teaspoon Salt 1/3 teaspoon Black pepper -- coarse 1 teaspoon Dry sage 1 teaspoon Celery seeds 3/4 teaspoon Poultry seasoning 2/3 cup Cornmeal 2 1/2 cups Bread flour 1 1/2 teaspoon Yeast -- Flour Equivalent: 3 cups flour -----LARGE LOAF----- 1 1/3 cups Water 2 small Eggs 4 tablespoons Butter or margarine 1/2 cup Diced onion 1 tablespoon Brown sugar -- white 2/3 teaspoon Salt 1/2 teaspoon Black pepper -- coarse 1 1/3 teaspoon Dry sage 1 1/3 teaspoon Celery seeds 1 teaspoon Poultry seasoning 1 cup Cornmeal 3 1/3 cups Bread flour 2 teaspoon Yeast -- Flour equivalent: 4 1/3 cups Load machine according to manufacturers directions. Cycle: White, sweet; NO timer (egg). Setting: Medium. >From: LIR119@delphi.com (Joan,"Flour Power") - - - - - - - - - - - - - - - - - - - NOTES : It is delicious to stuff a turkey with as well as using it as a side dish. * Exported from MasterCook * Wheat Bread, Brett's Sweet Recipe By :Brett_Glass@infoworld.com Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cup water -- room temp 4 tablespoon water -- room temp 4 teaspoons yeast 1 tablespoon sugar 1/3 cup honey 4 teaspoons apple butter --- 1 1/2 teaspoons salt -- 1 tablespoon nonfat dry milk 1 teaspoon nonfat dry milk 2 cups whole wheat flour -- (I use Amberwaves organic) 2 cups bread flour -- (I use Hungarian High Altitude unbleached) 1/2 teaspoon cinnamon -- or to taste Optional: 1/4 cup raisins -- or currants or dried cranberries 1/4 cup crisp rice cereal -- coarsely crushed Mix the first ingredients in 2-lb bread machine pan. This recipe works best if you proof the yeast. If you add the ingredients in the order given and wait for the yeast to foam, you'll get very uniform results. Allow yeast to feed 5 minutes or until small bubbles are visible. Then, add the salt. And mix well. Add the remaining ingredients. Start the machine and bake on the whole wheat cycle (if available). Be prepared to adjust moisture according to altitude and moisture content of flour. (This recipe sometimes requires an extra tablespoon or two of water at 7300 feet, where I now live.) The nonfat dry milk and high-gluten flour make this recipe relatively tolerant of small variations in measurement. Try the medium crust setting first and adjust if needed. - - - - - - - - - - - - - - - - - - - NOTES : Here's a sweet, full-bodied whole wheat bread that contains almost no fat. (There's no added shortening in it at all, which surprises tasters who labor under the misapprehension that low-fat cooking can't be good.) Great for toast or with non-fat cream cheese. * Exported from MasterCook * White Bread, Basic Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Pizza And Calzones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups bread flour -- up to 6 1/2 cups 3 tablespoons sugar 2 teaspoons salt 1/4 teaspoon ground ginger 2 tablespoons gluten, wheat 1/4 cup nonfat dry milk -- up to 1/2 cup -- omit if making pizza dough 3 tablespoons shortening 4 teaspoons yeast -- up to 6 tsp 2 1/4 cups warm water -- 2-3 T olive oil -- for pizza dough Yield: 2 pizzas or 2 standard-sized loaves or 16 rolls Stir together: approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you wish) 3 T. granulated sugar 2 t. salt 1/4 t. ground ginger 2 T. gluten flour 1/4 to 1/2 c. powdered milk (do not use for pizza dough) 3 T. soft shortening (optional in standard bread and rolls; do not use for pizza) Stir in: 4-1/2 to 6 t. granulated yeast (I use the instant stuff, but you can use the longer-rising yeast if you wish) Add: 2-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) FOR PIZZA: I also add approximately 2-3 Tbsp. of good-quality olive oil, and often some Italian spices such as rosemary, basil, thyme, savory, etc. If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk. Punch down; let rise again until doubled. Punch down; divide dough into two equal portions. -------- FOR STANDARD BREAD: Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan. Bake in preheated oven at 375 degrees Fahrenheit for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped. Remove loaves from oven; place on wire racks to cool thoroughly. NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here. -------- FOR PIZZA: Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently -- don't make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated. Bake in preheated oven at 450 degrees Fahrenheit until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately. NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles. >From: "Joan Mathew" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Bread, Thirty-Minute Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Fatfree Hand Made Low Fat White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 2 tablespoon vegetable shortening -- or softened -- unsalted butter 3 teaspoons salt 1 cup warm water 2 tablespoon yeast -- quick rise 2 tablespoon sugar 6 cups bread flour -- approximately (6 to -- 7) 2 tablespoon butter -- melted Warm the milk in a saucepan to soften the shortening or butter for a few moments. Add the salt and the lukewarm water. In a large mixing bowl, combine 2 c. flour and yeast and beat for 3 minutes at medium speed in an electric mixer. Gradually add 2 more cups flour, and continue beating for 3 minutes. Turn off the mixer and add about 2 more cups flour. Work it in until the dough becomes stiff. Knead for about 8-9 minutes with dough hook. Divide dough in half and shape the balls. Let rest under a cloth for 5 minutes to allow dough to relax. Form the loaves by pressing each into an oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place seam down in the pan. Brush the loaves with melted butter. Place pans in a warm, draft-free location. Cover with tea towel or plastic wrap and allow to rise until doubled in bulk, about 30 minutes (hence, the recipe name). Place pans in cold oven, turn to 400 degrees Fahrenheit and bake for 45 minutes or until loaves are brown. When done, they will sound hollow when tapped on the bottom with a forefinger. If the crust is soft, return to the oven without the pans for approximately 10 minutes. If using a convection oven, temperature should be dropped by 50 degrees. Place loaves on racks to cool thoroughly. This bread freezes very well. >From: "Joan Mathew" http://www.geocities.com/Heartland/8098/ - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Whole Wheat Bread #8 Recipe By :Vickie Kelley Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Buttermilk 1 water 1/4 cups Water 1/8 cup Honey 1/2 teaspoon Salt 2 1/2 cups whole wheat flour 1/2 cup gluten, wheat 1/2 cup nonfat dry milk 1/3 cup oatmeal -- uncooked 1 tablespoon yeast -- (I use Saf) 1/2 tablespoon C-1 Dough Conditioner Add all ingredients to pan in order listed. Set machine on quick or rapid cycle. OR you can play around with it to see which setting works best for you. - - - - - - - - - - - - - - - - - - - NOTES : I thought I would share a nice whole wheat bread recipe I have adapted over the months. It works really well and I get a good rise out of it. I use a Zoji on the quick bread setting (believe it or not). It works. * Exported from MasterCook * Yeast: Definitions Of Types Recipe By :Red Star Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** BAKER'S COMPRESSED YEAST This yeast is sold to the commercial and retail bakers throughout the United States. It comes in one pound and five pound cakes and crumble fifty pound bags. In order to achieve the solid formulation, the "yeast cream" is pumped into presses where the excess water is removed. Once pressed, the resulting "cake" yeast is transferred to mixers, to assure uniformity, and then to extruders where the proper lengths and weights are cut. After the cakes are wrapped or bagged, they are stored in refrigerated rooms to await shipment. Compressed Yeast is also called "wet yeast" or "fresh yeast." It is traditionally sold to consumers in two sizes: 2 ounce and 8 ounce blocks. The yeast is characterized by a high moisture content (about 70%). It is perishable and should be stored under refrigeration at all times. The shelf life is about 8 weeks from packaging. ACTIVE DRY YEAST This yeast is processed one step further than Compressed Yeast. It is extruded into noodle form, loaded onto a conveyor belt and passed through a series of drying chambers where warm air is blown through the yeast. The yeast emerges with a moisture content of about 8% as compared to 70% moisture in Compressed Yeast. Due to the low moisture content, the yeast is in a semi-dormant state. Therefore, it can stand long periods of exposure with little effect on its ultimate baking activity. The packages are nitrogen flushed to extend the shelf life which is about one year from packaging. This yeast is sold in a 3-pack strip and a 4-ounce jar. QUICK RISE (tm) YEAST This is a high activity yeast strain created by protoplast fusion, the scientific technique of combining two separate yeast strains into a superior single strain. The manufacturing process is the same as for Active Dry Yeast, except that ascorbic acid is added as a dough conditioner or enhancer. It is also available in nitrogen flushed 3-strip packages and 4-ounce jars. NUTRITIONAL YEAST The nutritional "yeast cream" is heated by means of a heat exchanger and held at pasteurization temperatures for a period long enough to kill the yeast. During this holding period, the necessary vitamins are added to meet the requirements of the specific type of nutritional yeast produced. The yeast is then drum dried before it is ground and shipped to consumers. SEE NUTRITIONAL YEAST PROCESS CHART [not included]. Nutritional yeast is marketed for its protein and vitamin content with no leavening power. The drying process assures that all the cells are killed in order for the full nutritional benefits to be available. One stick of butter is 113 grams (metric system weight). By American volume measurement, this same stick of butter is also 8 tablespoons which, in turn, is equivalent to one-half cup. >From: bc151@cleveland.Freenet.Edu (Ken Fisler) - - - - - - - - - - - - - - - - - - -