Margaret asked about cleaning ovens in today's health conscious world.
Since we have had my Mom's 1940's Wedgwood gas oven for 30 years or so, I
have had a bit of experience with the ol' scrubber. Simple Green seems to
help if you spray it on at night and leave a pan of hot water in the oven
(kept warm by the pilot light) to soften the grime. Then scrub it out in
the morning. Any of the burners that get clogged get a soak overnight with
borax. and boiling water. The bottom tray is warped from tossing ice
cubes, so have been using an old frying pan sans handle. You also have to
watch out that the lightbulb in the back doesn't get sprayed. Husbands do
not like dealing with ancient electrical stuff.
I feel that as long as I can keep this very special stove together, my
bread will be "blessed".
Here's a nice roll recipe with lots of crust, from Sunset Magazine in the
'80's.
* Exported from MasterCook *
GAROFANI (carnations)
Recipe By : Sunset 2/1988
Serving Size : 16 Preparation Time :0:00
Categories : Breads (Yeasted)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg yeast
2 cups water
6 cups bread flour (can use up to 3c wwflour)
1/4 cup olive oil
2 teaspoons salt
(Italian Breadstick Rolls)
Heat water & oil to 125F. Put 3 cups of flour, the salt & dry yeast in
your mixer bowl. Add water/oil mixture and beat on low speed until flour
is incorporated, then on high speed for 5 minutes. Dough will be shiny,
satiny and stretchy. Add 1 cup flour and beat, switching to hook when the
dough becomes too heavy for the beater. Add another cup of flour and
incorporate. When the dough is too heavy for the hook, turn out on a
floured bread board and knead in balance of flour. You may need up to 1/2
cup additional flour. Knead until dough is smooth, dense, firm and non
sticky, about 5 minutes.
Return to mixer bowl and rise in a warm place about 1 hour. Turn out and
shape into a 16" loaf. Cut crosswise into 16 pieces. Roll each piece into
a 2" x8" strip. Along the 8" length make 1 3/4 " cuts, 3/4 " wide. Roll
the strip up and pinch the uncut end to seal. Set the rolls on the uncut
side to rise,about 30 minutes, letting cut ends open up over the
base. Preheat the oven to 425F and bake 18 - 20 minutes, spraying with
water every 3 minutes, 3 times.
These are kind of hard to move once risen, so I have usually baked them on
a sheet and put them on the oven rack for the last 5 minutes to crisp the
bottom.
They have a nice fresh springlike taste and lots of crust!
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Thanks everyone for all of the great advice and good recipes.
Anita Flanigan, No California