CookBook Heaven/COOKBOOK HEAVEN.iso/mm/breads.txt

Text File | 1992-12-10 | 64KB | 1,200 lines

PRODIGY(R) interactive personal service         12/10/92         3:28 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/05  7:29 AM

TO:      MAREN LOKEN   (TGHV33C)
FROM:    DENNIS EMERSON   (VVTV94A)
SUBJECT: AMISH FRIENDSHIP BD

This is the recipe I got when I got the starter, over two
years ago. I have never used it.Friends And I have passed
the starter back and forth.
1 pkg active dry yeast
1/2 Cup warm water
1 1/2 cup lukewarm water
2 cups sifted flour  >>>>
1 tsp salt
1 Tb sugar

Dissolve yeast in 1/2 cup warm water. Stir in 1 1/2 cup
water, flour, salt, and sugar. Beat till smooth. Let stand
uncovered, at room temperature 3-5 days, stirring 2-3 times
a day. Cover at night.
When ready mixture should have yeasty smell, not be sour.
Pour out 1 Cup to use in Friendship mixture. To keep starter
add 1/2 C water, 1/2 C flour, and 1 Tsp sugar. Let stand
till bubbly & well fermentred at least 1 day.>>>>>
Then store in refigerator. Use in 10 days to begin another
friendship mixture.


From the kitchen of my good friend Bob Bruneau, in Melba.


Dennis

Ps   Let me know if this works.
PRODIGY(R) interactive personal service         12/10/92         3:31 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/06 12:07 PM

TO:      CHEER KOSAK   (VKCC08B)
FROM:    MARCIA FOLSOM   (FKBR29A)
SUBJECT: ANGELICA-WHAT IS IT

Hi Cheer,
First of all, I want to thank you for all the recipes you've
shared and I've captured! <G>

Angelica is an herb, the stalks and roots are candied
similar to crystalized ginger.  The British use it quite a
bit in their puddings, etc.  Look for it at a good health
food store or a market/deli that specializes in British or
European food supplies.

I've grown my own but haven't tried to candy it yet! <g> If
I run across a specific source, I'll try to remember to let
you know, if someone else out in *P*land is unable to give
you one.  There is a substitution that can be used, however
I will have to search it out in my recipes.  Hope this helps
Enjoy! -Marci, in Michigan-
PRODIGY(R) interactive personal service         12/10/92         3:32 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/05 12:39 PM

TO:      DIANA LEWIS   (VGWN37A)
FROM:    PEGGY SEEVERS   (PDMT15A)
SUBJECT: APPLE PIE BREAD

Ok!  1 t dry yeast, 1 t cinnamon, 3 1/2 T sugar 2 1/4 c
bread flour, 1 t salt, 4 t buttermilk powder or dry milk,
1/2 c apple pie filling, 1 T butter and 3 oz apple juice.
Mine looked wonderful till after it was baking and then it
became a lump - well, good luck!!

Peggy
PRODIGY(R) interactive personal service         12/10/92         3:39 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/04  8:32 AM

TO:      JO ANNE JACKSON   (MCPF59A)
FROM:    PEGGY SEEVERS   (PDMT15A)
SUBJECT: B/M CINNAMON BREAD

Here is one from a Regal book that I have used - I have it
listed as having used timer mode, good and big loaf.
1 1/8 c water
1 T butter
2 1/4 c bread flour
2 T sugar
1 T dry milk solids
1 t salt
1 t cinnamon (more to taste!)
1 1/4 t active dry yeast

Enjoy!

      Peggy
PRODIGY(R) interactive personal service         12/10/92         3:41 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/10  6:44 AM

TO:      FLORIE ENDERS   (VBRM18A)
FROM:    PEGGY SEEVERS   (PDMT15A)
SUBJECT: B/M CINNAMON BREAD

I have no idea what the problem is, but I made this again
and it was fine. <G>
1 1/8 c water
1 T butter
2 1/4 c bread flour
2 T sugar
1 T dry milk solids
1 t salt
1 t cinnamon
1 1/4 t dry active yeast
This is what I used, turned out great but I don't know what
the problem is with yours!  Don't use the recipe if it
doesn't work- it isn't worth it if you have no successes!
<G> It won't hurt my feelings since I didn't invent the
recipe, just sorry you are having bad luck!  I have just put
a loaf in to see what happens with mine - will let you know!
Peggy
PRODIGY(R) interactive personal service         12/10/92         3:42 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/10  6:41 AM

TO:      ALL
FROM:    DONNA CELEIRO   (DGSK75A)
SUBJECT: B/M JALAPENO FRENCH

Hi!
Here's my recipe for "Catskill Mountain Jalapeno French"
bread....<G>
I have a one-pound bread machine (MK Seiko "Mr. Loaf" ---
model HB-10), so the recipe makes a small loaf of bread.
My husband loves this bread....definitely spicy, and great
when toasted. Try jalapeno cheese grilled on this bread.
Donna Celeiro's "Catskill Mountain Jalapeno French" bread

     7      ounces      water
     1      Tbsp        butter/oleo
     1/2    cup         jalapeno cheese, shredded
     1/4    cup         jalapeno peppers, chopped
     2 1/4  cups        bread flour
     2      tsp         salt
     2      tsp         sugar
     2-3    Tbsp        sesame seeds
     2      tsp         Red Star active dry yeast
I use the "French" mode, which makes a very crusty bread.
If you prefer, use standard or white bread mode.

Enjoy!!

      Donna....Catskill Mtns, NYS   12/10 02:02 am
PRODIGY(R) interactive personal service         12/10/92         3:48 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    11/30  3:17 PM

TO:      DIANNE FORCE   (STJS19E)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: BREAD STARTER??HELP!


 Just to make sure we're using the same recipe, here's the
 one I'm using...

 SOURDOUGH STARTER
 -----------------
 3/4     cup    GRANULATED SUGAR
 3       TBS    INSTANT POTATO FLAKES
 1       cup    WATER (110-degrees)
 1       pkg    ACTIVE DRY YEAST (not Rapid Rising)

 Mix ingredients together in a jar; cover with cheesecloth
 or with a lid in which you have punched holes (you want
 the air-borne yeast to get in but NOT the flies!) <G>.

 Leave out overnight.

 Place in refrigerator for 4 days.

 Remove from refrigerator and add first 3 ingredients
 (sugar, potato flakes and water) again.

 Leave out overnight again.

 The next day the starter may be used for baking.

 Thereafter, feed starter once a week with the first three
 ingredients (sugar, potato flakes and water). After
 feeding, leave out overnight. If not used for baking the
 next day, throw away 1 cup or give it to a friend.

 If your starter hasn't changed color (turned pink), adding
 all the ingredients (sugar, potato flakes, water and yeast)
 again should re-activate it without losing too much if
 you've not left it dormant for too long (at least I hope
 not).

 Good luck!

 Ellie
PRODIGY(R) interactive personal service         12/10/92         3:48 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/02  4:29 PM

TO:      JOAN CLOUD   (SSMW41A)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: BREAD STARTER??HELP!


 Hi Joni,

    Sure, I'd be happy to post the bread recipe that goes
 with this starter. You can keep the starter as long as
 you feed it...some starters are hundreds, even thousands
 of years old!                             Page-down    \/

 SOURDOUGH BREAD
 (Makes 3 small loaves)
 ----------------------
 6      cups    BREAD FLOUR (approximately)
 1/3     cup    GRANULATED SUGAR
 1/2     cup    CORN OIL
 1       tsp    SALT
 1-1/2  cups    WATER (110-degrees)
 1       cup    STARTER, room temperature
 In a LARGE bowl, sprinkle sugar and salt over flour; mix.
 Add the oil, water and starter; mix until everything is
 well combined and makes a ball. Knead for a few minutes,
 adding more flour if dough is super sticky (the dough
 should be very soft but not overly sticky).

 Place dough into a LARGE, well greased bowl, turning to
 coat the top. Cover with plastic wrap (I use a tea towel)
 and let stand overnight in a warm spot.

 The next day, knead 8-10 times. Divide the dough into 3
 equal portions and place into standard size loaf pans (DO
 NOT use large loaf pans to make 2 loaves, it will not work)
 Let loaves stand for 4 to 5 hours or overnight.

 Preheat oven to 350-degrees.

 Bake for 30-45 minutes or until loaves are golden brown and
 sound hollow when tapped with your finger.

 Cool loaves before removing from pans. This dough is very
 light, you can remove it before they're cool but they could
 change shape on you. It's also very hard to cut the loaves
 when they're warm because the dough is so light and airy.
 The crust is soft on these loaves, not hard and crusty as
 with most sourdough breads.

PRODIGY(R) interactive personal service         12/10/92         3:48 PM

 This bread is wonderful! It'll stay fresh without drying
 out or getting moldy on you. I've kept loaves for over a
 week and they were as fresh as the day I baked them. Don't
 be afraid to make 3 loaves at a time, it won't go bad.

 Enjoy,                                         Ellie
PRODIGY(R) interactive personal service         12/10/92         3:54 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:11 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: Applesauce cake in Jars
Categories: Desserts Fruit Canned
  Servings:  1

      1 x  ELLIE COLLIN CMKD93F
    2/3 c  SHORTENING
  2 2/3 c  GRANULATED SUGAR
      4 ea Large EGGS
      2 c  APPLESAUCE
    2/3 c  WATER
  3 1/3 c  ALL-PURPOSE FLOUR, sifted
    1/2 t  BAKING POWDER
      2 t  BAKING SODA
  1 1/2 t  SALT
      1 t  GROUND CINNAMON
      2 t  GROUND CLOVES
    2/3 c  NUTS; chopped,optional

   Sterilize 8 (12 oz Ball Quilted Crystal -
  #14400-81400)  canning jars, lids and rings by boiling
  for 10 minutes.  Remove the jars and allow to air-dry
  and cool. Leave the  lids and rings in the hot water
  until ready to use.  Once the jars are cool enough to
  handle, grease them  (use a pastry brush) with
  shortening (DO NOT use Pam or  Baker's Secret); set
  aside.  Cream together the shortening and sugar. Beat
  in the eggs,  one at a time, until the mixture is
  light and fluffy. Add  the applesauce and water; set
  aside.  In another bowl, sift together the flour,
  baking powder,  baking soda, salt, cinnamon and
  cloves. Blend dry  ingredients into the applesauce
  mixture. Fold in the nuts.  Pour batter into the jars,
  filling them about 1/2 full.  Place jars onto a cookie
  sheet or they'll fall over.  Bake in a preheated
  325-degree oven for 35-40 minutes or  until a pick
  inserted deep into the center of each cake  comes out
  clean.  Remove jars from the oven, one-at-a-time (use
  HEAVY-DUTY  MITTS, the jars ARE HOT!); place a lid,
  then a ring on  top and screw down tightly.
   Place jars onto your counter top to cool. You'll know
   when the jars have sealed, you'll hear a "plinking"
  sound.  If you missed the sound, test them by pressing
PRODIGY(R) interactive personal service         12/10/92         3:54 PM

  down on the  lids once the jars have cooled--they
  shouldn't move at  all.
   Store jars in a cool, dry place. They should keep for
   about a year. I've only been able to keep them for a
  few  weeks, they don't last that long around here.
  They're  wonderful for last minute gifts, especially
  for single  friends.

-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:51PST
PRODIGY(R) interactive personal service         12/10/92         3:55 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08 10:12 PM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: C'MAS BREAD RECIPES

---------- Pro-Exchange format from Meal-Master (tm) v6.41

     Title: PUMPKIN SPICE CAKE IN JARS
Categories: Dessert Fruit Canned
  Servings:  1

      1 x  ELLIE COLLIN   (CMKD93F)
      1 c  SEEDLESS RAISINS
      1 c  WALNUTS
      2 c  ALL-PURPOSE FLOUR
      2 t  BAKING SODA
    1/4 t  BAKING POWDER
    1/2 t  SALT
      2 t  GROUND CLOVES
      2 t  GROUND CINNAMON
      1 t  GROUND GINGER
      4 ea EGGS
      2 c  GRANULATED SUGAR
      1 c  SALAD OIL
     16 oz Canned PUMPKIN

   Preheat oven to 325-degrees.
   Sterilize 8 (1 pint, straight-sided) Kerr or Ball
  Quilted  Crystal (12 oz, straight-sided, Ball
  #14400-81400) canning  jars, lids and rings by in
  boiling water for 10 minutes.  Remove the jars from
  the water and allow to air-dry. Leave  the lids and
  rings in the hot water until ready to use.  Once cool,
  brush (use a pastry brush) the inside of jars  with
  shortening (DO NOT use Pam or Baker's Secret); set
   aside.  Coarsely chop the nuts and raisins; set aside.
   Sift together the flour, baking powder, baking soda,
  salt  cloves, cinnamon and ginger in a large bowl. Add
  raisins  and walnuts; toss lightly to combine.
   In another large bowl, beat eggs at high speed until
  thick  and yellow (2-3 minutes). Gradually beat in the
  sugar until  thick and light. At low speed, beat in
  the oil and pumpkin;  blend thoroughly. Gradually stir
  in the flour mixture until  well blended.
   Divide batter among the 8 canning jars (should be
  slightly  less than 1/2 full). Wipe the  sides of the
  jar off  (inside/outside) in case you slop or it'll
  burn. Place jars  on a cookie sheet or they'll tip
  over.  Bake in preheated 325-degree oven for 35-40
PRODIGY(R) interactive personal service         12/10/92         3:55 PM

  minutes or  until a toothpick inserted deep into the
  center of the  cakes comes out clean.
   When cakes test done, remove the jars, one-by-one,
  place  a lid, then a ring onto each jar, screw down
  tightly. USE  HEAVY-DUTY MITTS! The jars are H O T !
   Place jars onto your counter to cool. You'll be able
  to  tell if they've sealed--you'll hear a "plinking"
  sound.  If you miss the sound, test each jar by
  pushing on the  lids once the jars are cool, they
  shouldn't move at all.  These will keep in a cool,
  dark place for about 1 year.  I'm not sure, they don't
  last that long around here!

-----
Diana (:>)
51st state
BUZZY BUZZ
12/08 18:53PST
PRODIGY(R) interactive personal service         12/10/92         4:01 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/10 10:44 AM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: C'MAS BREAD RECIPES


 Hi Marsha, here's another of my favorite quick breads...

 ALOAH LOAF
 ----------
 2      cups    ALL-PURPOSE FLOUR
 1/2     cup    GRANULATED SUGAR
 1-1/2  tsp    BAKING POWDER
 1/2    tsp    BAKING SODA
 1/4    tsp    SALT
 1    large    EGG, beaten
 1/2    cup    MILK
 1      can    PINEAPPLE, crushed (8-1/4 ozs), undrained
 1/4    cup    BUTTER or MARGARINE, melted
 3/4    cup    MACADAMIA NUTS, chopped
 3-1/2  ozs    COCONUT, flaked and toasted

 Grease a 9 x 5 x 3-inch loaf pan or two 7-1/2 x 3-1/2 x 2-
 inch loaf pans; set aside.

 In a large bowl stir together the flour, sugar, baking
 powder, baking soda and salt. Make a well in the center of
 the dry mixture; set aside.

 In another bowl, combine the egg, milk, pineapple with its
 juice and melted butter. Add egg mixture all at once to the
 dry mixture. Stir JUST until moistened (batter should be
 lumpy). Fold in the nuts and coconut.
 Preheat oven to 350-degrees.

 Pour batter into the prepared loaf pan(s).

 Bake 9 x 5 x 3-inch pan for 55-60 minutes; 45-50 minutes
 for the 7-1/2 x 3-1/2 x 2-inch pans or until a pick
 inserted into the center of each cake comes out clean. DO
 NO overbake!

 Cool bread in pan(s) on a wire rack for 10 minutes. Remove
 from pan(s) and cool completely on the wire rack.

 Wrap and store overnight before slicing.

 Makes 1 large or 2 small loaves.

PRODIGY(R) interactive personal service         12/10/92         4:01 PM

 This is VERY moist and flavorful. Hope you enjoy it as
 much as we do. BTW, I've baked this cake in the jars but
 I don't remember how many jars I got from the recipe.

 Ellie
PRODIGY(R) interactive personal service         12/10/92         4:02 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/10 11:40 AM

TO:      MARSHA BRYAN   (WSPV19B)
FROM:    MELINDA STOREN   (SNRH40B)
SUBJECT: C'MAS BREAD RECIPES

Hi Marsha:
  I am providing an "Aloha Fruitcake" recipe that was
submitted by my mother to our church cookbook when I lived
in Hawaii as a teenager (20 years ago).  I actually don't
like fruitcake, however, I can't resist this one.  My mother
still makes it every year and it is wonderful!  The recipe
makes 10 pounds and is great for gift giving.    >>>
ALOHA FRUITCAKE
  2 pounds candied cherries
  1 pound candied pineapple
  2-1/2 pounds chopped dates
  1 pound walnuts
  1 pound graham crackers (finely crushed)
  1 pound margerine
  1 pound granulated sugar
  1 dozen eggs
  1 2 oz. bottle vanilla
  1 2 oz. bottle lemon extract
  1 small package coconut

Cut up all fruits in small pieces.  Place in very large bowl
with whole walnuts and graham cracker crumbs.  Mix well.
Melt margerine and combine with sugar and eggs in separate
bowl.  Blend well.  Add flavorings then pour mixture over
fruit mixture.  Add coconut.  Grease 4 regular sized loaf
pans and line with wax paper.  Bake at 250 degrees for about
2 hours, depending on pan size.  Makes 10 pounds.  Slices
better when chilled.
    Hope you enjoy it.  Mindy from North Idaho (SNRH40B)
PRODIGY(R) interactive personal service         12/10/92         4:02 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/10 11:40 AM

TO:      ALL
FROM:    MELINDA STOREN   (SNRH40B)
SUBJECT: C'MAS BREAD RECIPES

Hi Marsha:
  Here's another one from the same Hawaiian church
cookbook. I should have included it on the last note.
  Pumpkin Bread
  4 eggs
  3 cups sugar
  1 cup oil
  1-1/2 teaspoons salt
  2 teaspoons baking soda
  2 teaspoons nutmeg
  2 teaspoons cinnamon
  2/3 cup water
  3-1/2 cups flour
  2 cups pumpkin
  1 cup nuts

Cream eggs, sugar and oil.  Combine dry ingredients and add
alternately with water and pumpkin to egg mixture.  Bake
in 2 greased loaf pans at 350 degrees for one hour or more.

Actually, this recipe was submitted by my mom too.  Geez, I
think I'll move home for the holiday season.

Have fun,

Mindy in North Idaho
SNRH40B
PRODIGY(R) interactive personal service         12/10/92         4:05 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/04  5:33 PM

TO:      RANDI VIOLA   (NKJC86D)
FROM:    GWEN SCHULTZ   (JPXH84E)
SUBJECT: CINNAMON ROLLS

Hi Randi,  Here's one your mother might like, I do.
CARAMEL CINNAMON ROLLS
1 cup milk
3/4 cup sugar
1/4 cup warm water
1 pkg. yeast
4 1/2 cups flour
1/4 cup shortening
2 tsp. salt
2 eggs, beaten
1 cup mashed potatoes
   Scald milk, add 1/4 cup sugar.  Cool to lukewarm.
Measure water into large bowl.  Sprinkle yeast into water.
Add milk, add 2 cups flour and beat until smooth.  Cover
with cloth and let rise in warm place.  Cream shortening and
remaining sugar; stir in mashed potatoes.  Add salt and
beaten eggs.  Stir into yeast mixture.  Add remaining flour.
Place in greased bowl, cover and let raise until doubled.
Roll into rectangle 1/4 in thick. Brush dough with butter
and sprinkle with sugar and cinnamon.  Roll and cut into 1
in. slices.  Melt 1/4 cup butter and 1 cup brown sugar in
baking dish.  Add nuts if desired.  Place rolls close
together, cut side up in this dish.  Let rise until doubled
in size.  Bake at 350 degrees about 25 min.  Invert pan an
cooling rack so topping will be on the top!   I have also
made this and put the sauce on the rectangle and then rolled
it up.  A little messier this way but also good.  :) Gwen
PRODIGY(R) interactive personal service         12/10/92         4:10 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/07  8:09 PM

TO:      ALL
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: FRENCH BREAD - 24 HR


 Hi Joni, here's the recipe you wanted...'tis goood. :)

 FRENCH BREAD                                  Note 1 of 2
 ------------
 2       TBS    ACTIVE DRY YEAST (or 2 pkgs)
 2-1/2  cups    WATER (110-degrees--use a thermometer)
 7-1/2  cups    BREAD FLOUR (approximately)
 1       TBS    SALT (I use less)
 1              EGG WHITE (for glaze)
 1       TBS    WATER (for glaze)

 In a large bowl of electric mixer, dissolve yeast in
 2-1/2 cups water. Add 2-1/2 cups of the flour; stir 1
 minute. Batter will have the consistency of soft pudding.

 Cover bowl tightly with plastic wrap. Let rise in a warm
 place, free from drafts, overnight or at least 8 hours.
 The longer the sponge ferments, the better the flavor will
 be.

 The next day, stir in the salt and 1 to 2 cups of the
 remaining flour. Beat at medium speed with electric mixer
 6 minutes, or beat 600 strong strokes by hand. Stir in
 enough remaining flour to make a soft dough. Turn dough
 out onto a lightly floured surface. Knead by hand. If the
 dough is still "sticky", add sprinkles of  flour and knead
 until the dough is soft and silky but no longer sticky
 (about 15 to 20 minutes).

 Clean and lightly flour the bowl. Place the dough into the
 bowl; dust the surface lightly with flour. Cover the bowl
 with a slightly damp towel. Let rise in a warm place, free
 from drafts, until tripled in bulk (about 1-1/2 hours).

 Grease two large baking sheets or 4 French Bread pans.

 Punch down dough. Knead 2 minutes. Cover and let rest 10
 minutes.
 For oblong loaves, divide dough into 3 or 4 pieces,
 depending on desired thickness of loaves.

 On a lightly floured surface, shape each piece into a
 smooth log, gently tapering ends. For round loaves (the
PRODIGY(R) interactive personal service         12/10/92         4:10 PM

 ones I make), divide dough in half. Shape each half into
 a smooth ball. Place shaped dough on prepared baking
 sheets or pans. Cover with a dry towel. Let rise until
 doubled in bulk, about 1 hour.

             (continued in my next note)        Ellie
PRODIGY(R) interactive personal service         12/10/92         4:11 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/07  8:09 PM

TO:      ALL
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: FRENCH BREAD - 24 HR


 Hi Joni, here's the recipe you wanted...'tis goood. :)

 FRENCH BREAD                                  Note 1 of 2
 ------------
 2       TBS    ACTIVE DRY YEAST (or 2 pkgs)
 2-1/2  cups    WATER (110-degrees--use a thermometer)
 7-1/2  cups    BREAD FLOUR (approximately)
 1       TBS    SALT (I use less)
 1              EGG WHITE (for glaze)
 1       TBS    WATER (for glaze)

 In a large bowl of electric mixer, dissolve yeast in
 2-1/2 cups water. Add 2-1/2 cups of the flour; stir 1
 minute. Batter will have the consistency of soft pudding.

 Cover bowl tightly with plastic wrap. Let rise in a warm
 place, free from drafts, overnight or at least 8 hours.
 The longer the sponge ferments, the better the flavor will
 be.

 The next day, stir in the salt and 1 to 2 cups of the
 remaining flour. Beat at medium speed with electric mixer
 6 minutes, or beat 600 strong strokes by hand. Stir in
 enough remaining flour to make a soft dough. Turn dough
 out onto a lightly floured surface. Knead by hand. If the
 dough is still "sticky", add sprinkles of  flour and knead
 until the dough is soft and silky but no longer sticky
 (about 15 to 20 minutes).

 Clean and lightly flour the bowl. Place the dough into the
 bowl; dust the surface lightly with flour. Cover the bowl
 with a slightly damp towel. Let rise in a warm place, free
 from drafts, until tripled in bulk (about 1-1/2 hours).

 Grease two large baking sheets or 4 French Bread pans.

 Punch down dough. Knead 2 minutes. Cover and let rest 10
 minutes.
 For oblong loaves, divide dough into 3 or 4 pieces,
 depending on desired thickness of loaves.

 On a lightly floured surface, shape each piece into a
 smooth log, gently tapering ends. For round loaves (the
PRODIGY(R) interactive personal service         12/10/92         4:11 PM

 ones I make), divide dough in half. Shape each half into
 a smooth ball. Place shaped dough on prepared baking
 sheets or pans. Cover with a dry towel. Let rise until
 doubled in bulk, about 1 hour.

             (continued in my next note)        Ellie
PRODIGY(R) interactive personal service         12/10/92         4:11 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/07  8:19 PM

TO:      JOAN CLOUD   (SSMW41A)
FROM:    ELLIE COLLIN   (CMKD93F)
SUBJECT: FRENCH BREAD - 24 HR


 FRENCH BREAD (continued)                    NOTE 2 of 2
 ------------

 Adjust oven racks to 2 lowest positions. Place a shallow
 roasting pan on lowest shelf; pour in 2 cups of boiling
 water.

 Preheat oven 15 minutes to 425-degrees.

 Make DEEP slashes in top of oblong loaves with 5 diagonal
 slashes each. Slash tops of each round loaf with 3
 horizontal slashes and 3 vertical slashes in a tic-tac-toe
 design. Use a SHARP razor blade or knife.

 Brush loaves with cold water.

 Bake 15 minutes.

 Brush loaves with egg white glaze (mix the egg white and
 1 TBS water together).

 Bake 10 minutes longer.

 Brush again with egg white glaze. Remove roasting pan from
 the oven.

 Bake loaves 10-15 minutes longer, for a total of 35 to 40
 minutes, or until bread sounds hollow when tapped on the
 bottom.

 Remove from pans; place loaves directly onto the oven
 rack (I don't do that, I just take them out at this point
 --works fine).

 Bake 5 minutes longer.

 Cool on racks.

 Makes 2 round loaves or 4 oblong loaves.

 If you want to make rolls with this, I'd suggest making
 them the shape you want and follow the directions up
 to the point of baking. Bake the rolls at 425-degrees
PRODIGY(R) interactive personal service         12/10/92         4:11 PM

 for about 10 minutes, then turn the oven down to 350-
 degrees and continue baking until the rolls sound hollow.
 Shouldn't take more than 15-20 minutes. Check one and go
 from there. I skip the pan of water and use a spray bottle
 and mist the rolls every 3-4 minutes as they're baking,
 it does the same thing as the pan of water (steams the
 bread).

 Hope you enjoy this as much as we do...it's WELL worth
 the effort.

 Ellie
PRODIGY(R) interactive personal service         12/10/92         4:13 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/06 12:54 PM

TO:      THOMAS HEARLE   (RVGT64A)
FROM:    MARCIA FOLSOM   (FKBR29A)
SUBJECT: FRIED BREAD/FASTNACH

Hi Bert,
I have an old PD cookbook from the Gettysburg area. By your
description, these sound more like "Tangled Britches"
without the cuts made in the dough pieces to make the
tangles. True Fastnach is a fried raised doughnut.  I'll
give you the Tangles Britches recipe here and post Fastnach
under its own name.  Your choice--hope you enjoy both! >>>
-------TANGLE BRITCHES, a York County recipe-------------
1/2 lb Butter; 1 cup sugar; 6 eggs beaten; 1/2 ts cinnamon;
about 5 cups flour

Cream butter and sugar together, add eggs, beating well.
Sift in cinnamon and enough flour to make a stiff dough.
Roll out the dough very thin on a floured board to about 1/8
inch thick.  Cut into rectangular pieces 3"x5".  Make 5 cuts
lengthwise in the dough, 1/2 inch apart and 4-1/2 inches
long, so that the rectangle remains in one piece. Fry in hot
deep fat, 360-f for 2 mins or until they bob up to the top
of the hot grease.  When dropping them into the fryer, pick
up the 1st, 3rd and 5th strips and pull them upward.  Let
the 2nd, 4th and 6th strips sag downward so that in frying
they get all Fahuudelt (tangled) or as the dutch say, all
thru each other.  Dust with powdered sugar or dribble with
molasses over them and eat hot.

(appears they left the "tangle" part out <g>)
Enjoy! -Marci, in Michigan-
PRODIGY(R) interactive personal service         12/10/92         4:13 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/06  1:02 PM

TO:      THOMAS HEARLE   (RVGT64A)
FROM:    MARCIA FOLSOM   (FKBR29A)
SUBJECT: FRIED BREAD/FASTNACH

Hi Bert,
Here is the recipe for Fastnachts, "a Shrove Tuesday
tradition"

---------------Fastnachts (raised doughnuts)-----------
1 pkg active dry yeast
1/4 cu warm water                       >>>>>>>>>>
1 ts sugar
3 cups sifted flour
2 cups milk, scalded & cooled to lukewarm
3 eggs, well beaten
1/4 cup melted butter
1 cup sugar
1-1/2 ts salt
1/2 ts ground nutmeg
3-1/2 to 4 cups sifted flour

Soften yeast in warm water (110-f to 115-f) >>>>>>>>>>
Let stand 5-10 mins.  Meanwhile, add 1 ts sugar and 3 cups
flour to warm milk, stirring until smooth.  Stir in yeast
mixture.  Cover, let rise in warm place until doubled.  Then
stir in eggs, butter, remaining sugar, salt, nutmeg and
enough flour so that the mixture can no longer be stirred
with a spoon (a soft dough). Cover; let rise until doubled.

Punch dough down and divide into 2 portions. On floured
surface, roll out each portion to about 1/2 inch thick. Cut
dough with a doughnut cutter. Cover dough and let rise in
warm place until doubled.  Fry in deep fat (370-f) >>>>>
for 3 to 4 minutes or until lightly browned; turning
doughnuts to brown evenly. Remove from fat, drain.
Makes about 4 dozen doughnuts.

Enjoy! -Marci, in Michigan-
PRODIGY(R) interactive personal service         12/10/92         4:15 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/05  7:24 AM

TO:      L LAVELLA SHIELDS    (DJVW99B)
FROM:    DIANA LEWIS   (VGWN37A)
SUBJECT: HOW MAKE SOFT ROLLS

you can make the following rolls by hand you don't need a
bread machine
---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: GRANDMAS STICKY ROLLS
Categories: Breadmaker, Breads
  Servings: 12

      3 c  Bread flour
    1/4 c  Sugar
      6 tb Butter
      1 ts Salt
      3 tb Powdered buttermilk
    7/8 c  Water
      2 ts Active dry yeast
  1 1/2 ts Quick rising yeast.
  1 1/2 ts Cardomon; + -
           -or a dash or 2 of nutmeg
           For a change of taste

  Make on dough cycle. There are several ways to make
  these one is to cut into 12 to 15 equal pieces then
  roll each into a rope about 6 to 8 inches long tie in
  a knot and pinch ends together and place pinched end
  side down in a lightly greased pan. Let rise till
  doubled about 45 minutes. The other way is to cut up
  36 equal pieces and roll into balls then place three
  balls into a muffin tin. Let rise as previously
  stated. Bake in a preheated 350 degree oven for 13 to
  15 minutes till tops are a golden brown. For the
  sticky part after removal of rolls from oven brush on
  a mixture of melted butter about 1 TBL and 1 Tbl sugar
  heated in a sauce pan till sugar is slightly dissolved
  let mixture cool some and brush on rolls. These rolls
  are just as good without. They also reheat real well.
  If you would like to make brown and serve rolls bake
  rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let
  them cool completely before storing (DO NOT put on the
  glaze) tops of rolls will be slightly tacky will last
  5 to 7 days in fridge and a month in freezer to bake
  brown and serve preheat oven to 350 bake 8 minutes.
  This dough also make excellent cinnamon rolls roll out
  dough into a rectangle about 1/4 to 1/8 inch thick
  depend on how many and how big you want to make them.
PRODIGY(R) interactive personal service         12/10/92         4:15 PM

  Take 1 TBL of soft butter and spread all around
  leaving 1/4 inch of edge. Then sprinkle cinnamon all
  around as much as you want then take 1/2 cup brown
  sugar and sprinkle. You can also add the same amount
  of chopped nuts and raisins. Roll up into a log and
  cut off about 1-1/2 to 2 inches and place in a lightly
  greased pan. Let rise 45 minutes and bake 15 to twenty
  minutes at 350. when somewhat cooled drizzle on a
  glaze of powdered sugar, butter, vanilla extract and
  water
   FROM: DIANA LEWIS (VGWN37A)

-----
Diana (:>)
51st state
BUZZY BUZZ
12/04 19:59PST
PRODIGY(R) interactive personal service         12/10/92         4:17 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08  7:46 AM

TO:      JUDIE HICKS   (PWHD10A)
FROM:    SUSAN STAPLES   (SCHR92B)
SUBJECT: LA CLOCHE BREAD R

Hi Judie..here is the recipe that I promised..it comes from
the insert that came with the La Cloche.
  Crusty Country Loaf
1 pkg active dry yeast
1 tsp sugar, 1 tblsp salt
1 3/4 cups warm water [110*]
5 cups bread flour
dissolve yeast and sugar in 1/4 cup of the water and let
proof. Combine flour and salt in a large bowl, add the yeast
mixture and the rest of the water.Mix thoroughly, adding
more water or flour if necessary. Turn out on a floured
board and knead for 10-15 minutes until dough is soft, silky
and elastic.[ I,of course,cheat and put it in my Kitchenaid
mixer with a dough hook on #4 or so for about 10 minutes!!]
Let rise until doubled in bulk, then punch down and knead
a few times. Let rest for 5 minutes and form into a ball.
Sprinkle the bottom of the Cloche dish with cornmeal and
place the ball of dough in the center.>>>>>>
Cover with the Cloche lid and let rise in a warm place until
doubled. Preheat oven to 450*. Slash top of dough with a
razor or very sharp knife and place Cloche in oven for 15
minutes. Reduce heat to 400* and continue baking for another
30-40 minutes until bread is testing done. The lid of the
Cloche should be removed for the last 5 or 10 minutes of
baking . This makes it very crusty.
     For Catfish and you..Chuck Williams' variations on this
theme [ which were actually his own to begin with, as they
credit him for the recipe!] start bu increasing the water to
2 cups. He also uses all purpose flour.>>>>>>>>>>
He preheats his oven to 475* and then reduces it to 400*.
If you want to use sourdough I use 1 cup of sourdough
starter and 1/2 tsp yeast.
      This makes a very large and very crusty loaf. Enjoy!!
            Best, Susan in Hollywood
PRODIGY(R) interactive personal service         12/10/92         4:17 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/08  7:44 AM

TO:      J ENRIETTO   (PSDM92B)
FROM:    SUSAN STAPLES   (SCHR92B)
SUBJECT: LA CLOCHE BREAD R #2

Hi Catfish, this recipe comes from Breadtime Stories by
Susan Jane Cheney. I am copying it exactly from the book.

Basic Yeasted Sourdough Whole Wheat Bread

1 cup sourdough starter
2 cups spring water
6 1/2 to 7 cups whole wheat bread flour
1/4 tsp active dry yeast
2 tsps sea salt
2 tblsps oil [corn, sesame, etc.]

In a large bowl, stir together the starter and 1 3/4 cups
water. Gradually stir in 2 to 2 1/2 cups flour to form a
thick batter. Cover and set in a draft-free spot for 2 to 3
hours or until it has developed into a sponge. Heat the
remaining 1/4 cup water and cool to lukewarm. Add the yeast
and a teaspoon of flour, cover, and proof in a warm spot.>>>
Add the proofed yeast to the sourdough sponge along with the
salt and oil. Add flour, stirring well after each addition,
until a dough forms. It will pull away from the sides and
ball up in the center of the bowl.Turn dough out onto a
lightly floured surface,cover, and let rest about 10 minutes
Knead the dough [ I use my Kitchenaid at @4 for @10
minutes]until smooth and elastic. Let rise until doubled.
Knead again a few times to deflate it and let it rise until
doubled again.Divide and shape loaves. Bake at 350* for
about 50 minutes or until the loaves sound hollow when
tapped on the bottom and are brown.          >>>>>
She recommends using the cloche for an especially crisp
crust. I often substitute olive oil for the oil, and have
sometimes chopped herbs or olives into the dough. I prefer
using unbleached white bread flour, myself, uou can even
substitute 1 cup rye flour for one cup of flour.She
recommends, for dough strength, always using wheat flour in
the sponge and adding low-gluten flours after the sponge has
developed. If you want to omit the sponge step, proof the
yeast in 1/4 cup of the water and combine with the remaining
water and starter, stir in the salt and oil,add flour to
form a dough,then proceed with kneading and the rest.>>>
I hope you like this..I pretty much quoted directly from the
book, she has a whole chapter on sourdough baking with one
of the most comprehensive lessons on feeding and storing
your sourdough starter. The book is great, and my only
PRODIGY(R) interactive personal service         12/10/92         4:17 PM

regret is that it is only in a large paperback format and
not hardcover.
         Best..Susan in Hollywood
PRODIGY(R) interactive personal service         12/10/92         4:18 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/06  1:25 PM

TO:      CINDY DICKINSON   (VJGG37A)
FROM:    WANDA SMITH   (NHGW87A)
SUBJECT: MONKEY BREAD???

We use Rich's frozen yeast rolls. Just let them thaw,
dip each one in melted butter. Place in buttered bundt
pan and let rise. Cook as directed on package. This is
really good and quick!!!

Good Luck
W.Smith in Knoxville
PRODIGY(R) interactive personal service         12/10/92         4:19 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/06  5:03 PM

TO:      CINDY DICKINSON   (VJGG37A)
FROM:    PENNY DALE   (MCKS43A)
SUBJECT: MONKEY BREAD???

Here is the receipe I use. Hope this helps.

          Monkey Bread

1 cup milk
1 cup butter or marg, melted and divided
4 Tablespoons sugar
1 teaspoon salt
1 package dry yeast
3 1/2 cups all-purpose flour

  Combine milk, 1/2 cup butter, sugar, and salt in a
saucepan; heat until butter is melted. Cool to 105 to 115
degrees; stir in yeast until dissolved. Place flour in a
large bowl; make a well in flour and pour in liquid mixture.
Stir until blended.
  Cover and let rise until double in bulk, about 1 hour and
20 minutes. Turn dough out on a floured surface. Roll 1/4
inch thick. Cut into 3-inch squares. Dip each square into
remaining butter.
  Layer squares in a 10-inch tube or Bundt pan. Let rise
until doubles in bulk, about 30 to 40 minutes. Yield:about 6
servings.

  My family loves this and it doesn't last very long at all.

                                 Penny in McAllen, Texas
PRODIGY(R) interactive personal service         12/10/92         4:20 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/07  7:53 PM

TO:      ALL
FROM:    JOAN CLOUD   (SSMW41A)
SUBJECT: PEPPER-CHEESE BREAD

Here is a very tasty cheese bread made in 1 LB coffee cans.
Pepper-Cheese Bread
1 pkg dry yeast             1/4 cup hottest tap water
2 1/3 cups flour
2 tbls sugar                 1 egg
1 tsp salt                   1/4 tsp soda
1 cup sour cream                                >>>>>more
1 cup shredded cheddar cheese
1/2 tsp black pepper.

Grease two 1 LB coffee cans. In large mixer bowl, dissolve
yeast in hot water. Add 1 1/3 cups
flour,sugar,,egg,salt,soda and sour cream. Blend for 1/2
min. on low speed, scraping bowl occasionally, stir in
remaining flour, cheese and pepper mix well. Divide dough
between the two cans, Let rise in warm place 50 mins, dough
will rise slightly but will not double. Bake in 350 degree
oven for 40 min. or until golden brown.>>>>>>>>>...
Immediatley remove from cans. Cool slightly before slicing.
Freezes well. Enjoy.
Joni in S.Jersey
PRODIGY(R) interactive personal service         12/10/92         4:25 PM

         FOOD AND WINE CLUB
TOPIC:   BREADS AND PIZZA
TIME:    12/03  8:13 AM

TO:      DEVON LILES   (HTTM24A)
FROM:    SUSAN BELL   (HTHD52B)
SUBJECT: RR-HANGTOWN FRY

Hangtown fry is  eggs and oysters and it originated in
Placerville (Hangtown).
1/2 lb bacaon cut into large pieces
2 T butter
12 medium oysters (I use a can)
flour for dredging
1 egg, lightly beaten, for dipping
1 c bread crumbs
6 eggs, lighly beaten
salt and peppeer to taste.
Fry bacon in a large skillet until crisp. Remove and drain.
Pour off the bacon drippings from the skillet and add the
butter. Dip each oyster in flour, egg, and bread crumbs and
fry over medium heat until golden brown. Add 6 eggs and cook
until set, stirring very carefully to cook eggs through.
Arrange the bacon ontop and serve immediately. Serves 4
The Western Junior League Cookbook
I usualy cheat and fry the bacon. Then brown the oysters
some in a bit of bacon grease and then scramble them all up
together. There are variations of this recipe by adding
herbs and spices etc.
Susan in Carmichael, CA (near Placerville)
PRODIGY(R) interactive personal service         12/10/92         4:28 PM

         FOOD AND WINE CLUB
TOPIC:   BUSY COOK
TIME:    12/02  8:03 AM

TO:      JUNE JAMES   (GNDR31B)
FROM:    EILEEN LAMPARELLI   (CGDR39A)
SUBJECT: DINNER IN A DISH-R

Hi June,
I couldn't get back to you yesterday because I kept getting
bumped off. Here's the Swedish Applecake recipe:
             SWEDISH APPLECAKE
1/4 lb. butter
3 C bread crumbs
3 T sugar
2 tsp cinnamon
2 C applesauce
2 T butter

Melt 1/4 C of butter in a pan. Add the bread crumbs, sugar,
and the cinnamon and stir till well mixed and golden brown.
Place 1/3 of the bread crumb mixture in a well-greased deep
dish pie pan.   Cover this with 1 C of applesauce. Continue
to layer with another 1/3 of the bread crumbs and another
cup of applesauce.
Put the rest of the bread crumbs on top and dot with 2 T of
butter.
Bake at 375 for 25 minutes.  Serve at room temperature.
Makes 6 to 8 servings.
This recipe is from THE INTERNATIONAL COOKBOOK.

I'll post the Tiger Cake in the next note because there's
not enough room for it here.

See you in just a minute!
Eileen