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1992-06-10
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From: bread-Request@onion.rain.com
To: bread-out@onion.rain.com
Precidence: bulk
Subject: bread Digest V2 #2
Reply-To: bread@onion.rain.com
Date: Thu, 28 Feb 91 06:34:49 -0800
Sender: bread@onion.rain.com
bread Digest Thursday, 28 Feb 1991
Volume 2 : Issue 2
Send submissions to "bread@onion.rain.com"
Send requests to "bread-request@onion.rain.com"
For an index of back articles that are available, send a message
containing the line "send index from bread" to "netlib@onion.rain.com"
Today's Topics:
Sunken loaves (Angela Lyson) <uunet!van-bc!mdivax1!lyson>
Recipe list (Richard Bisbey) <BISBEY@ISI.EDU>
Swedish Rye and 7-Grain breads (Richard Bisbey) <BISBEY@ISI.EDU>
------------------------------------------------------------
From: uunet!van-bc!mdivax1!lyson (Angela Lyson)
Subject: Sunken loaves
A question for people who made bread and the tops of their loaves sank:
Did you reduce the salt?
We too have made loaves with sunken tops, and have a working theory that
the loaf tops sank when we cut back on the salt by a lot. Lately,
we have cut back on the salt only by a tiny amount, and the problem
has gone away.
- -----
Angela Lyson
Mobile Data International ...!uunet!van-bc!mdivax1!lyson
11411 Number Five Road
Richmond, B.C. Canada V7A 4Z3 Unix is getting old & tired. --Ken Thompson
------------------------------
From: Richard Bisbey <BISBEY@ISI.EDU>
Subject: Recipe list
I got lost trying to keep track of all the recipes I've come across,
so I decided to create an index to the titles. Hopefully this list
will be of use to others.
Richard
[---begin included file---]
Recipe Source
Corn Dog Bread Page B - DAK Loafing It
Better than Butter Page 2 - DAK Loafing It
Mom's Basic White Page 8 - DAK Loafing It
Banana Wheat Page 9 - DAK Loafing It
Applesauce Page 10 - DAK Loafing It
Onion Dill Page 11 - DAK Loafing It
Rye with Beer and Orange Page 12 - DAK Loafing It
Blueberry Page 13 - DAK Loafing It
Orange Page 14 - DAK Loafing It
Peanut Butter Page 15 - DAK Loafing It
French Page 16 - DAK Loafing It
French 2 Page 16 - DAK Loafing It
Buttermilk Cheese Page 17 - DAK Loafing It
Potato Loaf Page 18 - DAK Loafing It
Bloody Mary Page 19 - DAK Loafing It
Oat Bran Wonder Page 21 - DAK Loafing It
Oat Bran & Fresh Apple Page 22 - DAK Loafing It
Oat Bran Prune Page 23 - DAK Loafing It
Oat Bran Raisin Page 24 - DAK Loafing It
Oat Bran Banana Page 25 - DAK Loafing It
Oat Bran Carrot Page 26 - DAK Loafing It
Henzi's Seed Page 27 - DAK Loafing It
Cinnamon Raisin Page 28 - DAK Loafing It
Mint and Yogurt Page 29 - DAK Loafing It
Honey Buttermilk Page 30 - DAK Loafing It
Maple Oatmeal Page 30 - DAK Loafing It
Raisin Bran Page 31 - DAK Loafing It
Chocolate Chip Page 33 - DAK Loafing It
Lemon Page 34 - DAK Loafing It
Pumpkin Page 35 - DAK Loafing It
Russian Black Page 36 - DAK Loafing It
Hawaiian Coconut Page 37 - DAK Loafing It
Spaghetti Page 38 - DAK Loafing It
Oatmeal Page 39 - DAK Loafing It
Favorite Cinnamon Rolls Page 40 - DAK Loafing It
Granola Page 41 - DAK Loafing It
Diet Rite page 42 - DAK Loafing It
Cheddar Cheese Page 42 - DAK Loafing It
Eileen's Corn Chilies-Cheese Page 43 - DAK Loafing It
Third Page 44 - DAK Loafing It
Whole Wheat Page 44 - DAK Loafing It
Golden Egg Page 45 - DAK Loafing It
Prune Page 46 - DAK Loafing It
Colonial Page 47 - DAK Loafing It
California Dip Page 48 - DAK Loafing It
Wheat Wheat Wheat Page 49 - DAK Loafing It
Pecan & Red Onion Page 50 - DAK Loafing It
Pumpernickel Page 51 - DAK Loafing It
Cornell Page 52 - DAK Loafing It
Golden Raisin Page 53 - DAK Loafing It
Grain Page 54 - DAK Loafing It
Salted Peanut Page 55 - DAK Loafing It
Real Chocolate Page 56 - DAK Loafing It
Rye Page 57 - DAK Loafing It
Squaw Page 58 - DAK Loafing It
Old Fashioned Graham Flour Page 59 - DAK Loafing It
Wheat and Honey Page 60 - DAK Loafing It
Sweet Raisin Nut Page 61 - DAK Loafing It
Pepper Spice Page 62 - DAK Loafing It
Sunflower Page 63 - DAK Loafing It
Beer Cheese Page 64 - DAK Loafing It
Fruit Cocktail Page C - DAK Loafing It
Green Spinach Page D - DAK Loafing It
Toffee Nut Wheat Page 1 - DAK Gourmet Gazette Vol. 1, No. 1
Panettone Page 2 - DAK Gourmet Gazette Vol. 1, No. 1
Cranberry-Orange Page 2 - DAK Gourmet Gazette Vol. 1, No. 1
Anise Kuchen Page 2 - DAK Gourmet Gazette Vol. 1, No. 1
Tropical Fruit Cocktail Page 3 - DAK Gourmet Gazette Vol. 1, No. 1
Chillah Page 4 - DAK Gourmet Gazette Vol. 1, No. 1
Olive Cheese Page 4 - DAK Gourmet Gazette Vol. 1, No. 1
Muenster Mustard Page 5 - DAK Gourmet Gazette Vol. 1, No. 1
Banana Date Page 5 - DAK Gourmet Gazette Vol. 1, No. 1
Taco Page 5 - DAK Gourmet Gazette Vol. 1, No. 1
Orange Chocolate Chip Page 6 - DAK Gourmet Gazette Vol. 1, No. 1
Mint Julep Page 6 - DAK Gourmet Gazette Vol. 1, No. 1
Borscht (Russian Rose) Page 7 - DAK Gourmet Gazette Vol. 1, No. 1
Rum Raisin Page 7 - DAK Gourmet Gazette Vol. 1, No. 1
Ham 'N Cheese 'N Rye Page 7 - DAK Gourmet Gazette Vol. 1, No. 1
Brown Breakfast Page 8 - DAK Gourmet Gazette Vol. 1, No. 1
Strawberry Shortcake Page 8 - DAK Gourmet Gazette Vol. 1, No. 1
Brioche Page 8 - DAK Gourmet Gazette Vol. 1, No. 1
Peaches 'N Cream Page 9 - DAK Gourmet Gazette Vol. 1, No. 1
Veggie Confetti Page 9 - DAK Gourmet Gazette Vol. 1, No. 1
Rueben Page 11 - DAK Gourmet Gazette Vol. 1, No. 1
Corn Dog Page 11 - DAK Gourmet Gazette Vol. 1, No. 1
Pizza Page 15 - DAK Gourmet Gazette Vol. 1, No. 1
Holiday Green Page 15 - DAK Gourmet Gazette Vol. 1, No. 1
Sunny Cucumber Page 15 - DAK Gourmet Gazette Vol. 1, No. 1
Lemon Date Page 16 - DAK Gourmet Gazette Vol. 1, No. 1
Bacon Light Cornbread Page 16 - DAK Gourmet Gazette Vol. 1, No. 1
Triple-Apple Raisin Page 16 - DAK Gourmet Gazette Vol. 1, No. 1
Modified Onion-Dill Bread Digest Vol. 1, Issue 1
Basic Pizza Dough Bread Digest Vol. 1, Issue 3
Australian Bread Digest Vol. 1, Issue 5
Teff Bread Digest Vol. 1, Issue 5
Buckwheat Millet Bread Digest Vol. 1, Issue 10
Strass Rye Bread Digest Vol. 1, Issue 10
Light Rye Bread Digest Vol. 1, Issue 10
Masa Bread Digest Vol. 1, Issue 12
Oatmeal Bourbon Bread Digest Vol. 1, Issue 12
Rosemary Garlic Bread Digest Vol. 1, Issue 12
Thai Rice Black Bread Digest Vol. 1, Issue 12
Light Pumpernickel Bread Digest Vol. 1, Issue 12
Modified French Bread Digest Vol. 1, Issue 17
Light Wheat Bread Digest Vol. 1, Issue 19
White Bread Digest Vol. 1, Issue 19
Raisin Bread Digest Vol. 1, Issue 19
Wheat Bread Digest Vol. 1, Issue 19
Rye Bread Digest Vol. 1, Issue 19
French Bread Digest Vol. 1, Issue 19
Sweet Bread Digest Vol. 1, Issue 19
Panettone Bread Digest Vol. 1, Issue 19
Croissants Bread Digest Vol. 1, Issue 19
Table Rolls Bread Digest Vol. 1, Issue 19
Sourdough French Bread Digest Vol. 1, Issue 21
Sourdough Chili Bread Digest Vol. 1, Issue 21
Sourdough Pancakes Bread Digest Vol. 1, Issue 21
Golden Sesame Loaves Bread Digest Vol. 1, Issue 21
Oven-baked dinner rolls Bread Digest Vol. 1, Issue 24
Honey Whole Wheat Bread Digest Vol. 1, Issue 25
Pete's "Great with Chili" Corn Bread Digest Vol. 1, Issue 25
Wheat, pecan, and raisin Bread Digest Vol. 2, Issue 1
- -------
------------------------------
From: Richard Bisbey <BISBEY@ISI.EDU>
Subject: Swedish Rye and 7-Grain breads
The following two bread recipes came from the old USENET Cookbook:
[ ed. note: This had backspaces and underlines in it, for printing. I've
removed them, as some mailers will not work with this. -Jeff]
BREAD-RYE(B) USENET Cookbook BREAD-RYE(B)
SWEDISH RYE BREAD
BREAD-RYE - A sweet, dark whole-grain rye bread
This recipe comes from my great-grandmother, who emigrated
from Sweden and brought this recipe with her. It makes a
sweet, dark bread, and (like most whole-grain breads) it
tends to be a bit heavy.
INGREDIENTS (Makes 3 loaves)
2 cups milk
1 cup water
1/2 cup brown sugar
1/2 oz dry yeast (two packages)
6 cups rye flour (approximate)
3 cups white flour (approximate)
1/2 cup granulated sugar
1/2 cup vegetable oil
1/4 cup dark molasses
2 tsp anise seeds, crushed
1 tsp salt
PROCEDURE
(1) Scald the milk and combine it with the water and
brown sugar in a very large bowl. (You need some-
thing that holds at least 4 or 5 quarts.) When the
mixture is lukewarm, dissolve the yeast in it,
then stir in 2 cups rye flour and 1 cup white
flour to make a paste.
(2) Let the mixture rise in a warm place until it is
light and foamy. This usually takes about 30
minutes to an hour. Check it frequently-it can
really make a mess if it rises enough to overflow
the bowl. (I'm sure they could make a great hor-
ror movie about a gigantic blob of bread dough
that keeps getting bigger and bigger as it con-
sumes everything in its path....)
(3) Stir in the granulated sugar, oil, molasses, anise
seed and salt, and enough flour to make a stiff
dough, using 2 parts rye to 1 part white. Knead
the dough for about 5 minutes, or until it is
smooth and elastic, adding more flour to keep it
from sticking to your hands.
(4) Clean and grease the bowl. Put the dough in the
bowl, turning it to grease all sides. Cover the
bowl loosely with a clean towel and let the dough
rise until it's doubled in bulk. Punch it down
and let rise until double again.
Printed 2/27/91 21 May 86 1
BREAD-RYE USENET Cookbook BREAD-RYE
(5) Divide the dough into three loaves and put in
greased pans. (I usually make round loaves and
bake them on cookie sheets.) Cover with the towel
and let rise until double again.
(6) Bake for about 45 minutes at 350 deg. F. Because
of the high sugar content, this bread can burn
rather easily; watch it closely so it doesn't get
too dark.
NOTES
Rye flour can be a little hard to find these days. You may
have to visit a store that specializes in natural foods.
Avoid the kind that is very coarsely ground with big chunks
of bran in it, though; this doesn't seem to have any gluten
at all in it, and since the proportion of rye flour is so
high in this recipe, the texture of the bread will come out
all wrong. You need something that looks more like ordinary
flour.
RATING
Difficulty: moderate. Time: 30 minutes preparation, several
hours rising, 1 hour baking and cooling. Precision: measure
the ingredients.
CONTRIBUTOR
Sandra Loosemore
Evans & Sutherland Computer Corporation, Salt Lake City
{decwrl, utah-gr!uplherc}!esunix!loosemor
Printed 2/27/91 21 May 86 2
BREAD(B) USENET Cookbook BREAD(B)
SETTIN' 'ROUND BREAD
BREAD - A 7-grain bread for toasting or eating plain
This bread was first made from whatever was settin' 'round
the kitchen when I started baking. It has a wonderful tex-
ture and flavor.
INGREDIENTS (2 large loaves)
1/4 cup water at 105 deg. F
1/3 cup turbinado sugar (most any sugar will do, though)
2 pkts active dry yeast
1/4 cup butter
1/4 cup shortening
11/2 cup water
1/2 cup milk
1 large egg
1 cup non-fat dry milk
11/2 tsp salt
1 1/2 Tbsp
honey
1/8 tsp ground cinnamon
1/2 cup rolled oats
1/2 cup corn meal
1/4 cup bran
1/4 cup cracked wheat
1/4 cup buckwheat
1/2 cup soy flour
1 cup rye flour
21/2 cups whole wheat flour
3 cups white flour
butter
PROCEDURE
(1) Melt the shortening and the butter. Let them cool
a bit, so as not to kill the yeast when they are
added to the dough. If you want to scald the
milk, do so, and also let it cool (it is common
practice to scald milk before baking with it,
though I never do.)
(2) Dissolve the yeast and sugar in the 1/4 cup of
lukewarm water.
(3) Mix the cinnamon, oats, corn meal, bran, cracked
wheat, buckwheat, soy flour, and rye flour. Add
the rest of the water, the milk, butter, shorten-
ing, egg, and honey, and mix well. Stir in the
dissolved yeast mixture. Mix in the salt, and the
whole wheat flour.
(4) Stir in the white flour, about 1/2 cup
Printed 2/27/91 23 May 86 1
BREAD USENET Cookbook BREAD
at a time, until the mixture is stiff enough to
knead. You'll probably have about half of it
left.
(5) Remove the dough from the mixing bowl, onto a
floured surface. Knead the dough, adding more
white flour as necessary to keep the dough work-
able. Knead the dough until it is smooth and
elastic, about ten minutes. It's okay if you end
up using less than or more than the three cups of
white flour; just use whatever it takes.
(6) Put the dough back into a bowl that's been very
lightly greased. Let it rise, covered, in a
still, warm place (around 85 deg. F is best,
though room temperature will work) for 45 minutes,
or until it has doubled in bulk.
(7) Punch the dough down, divide in half, shape into
loaves, and place each half into a loaf pan which
has been very lightly greased. Let rise again,
for another 45 minutes, in a still, warm place,
until the loaves have about doubled in bulk.
(8) Preheat the oven to 350 deg. F as the bread fin-
ishes rising. Bake the bread for 35-40 minutes,
until it sounds hollow when tapped. Remove from
the loaf pans, and rub the top of the loaves with
some butter to give them a nice, soft, chewy
crust.
RATING
Difficulty: moderate. Time: about 3 hours (half of it ris-
ing time). Precision: approximate measurement OK.
CONTRIBUTOR
Alan M. Marcum
Sun Microsystems, Mountain View, California
sun!nescorna!marcum
Printed 2/27/91 23 May 86 2
- -------
------------------------------
End of bread Digest [Volume 2 Issue 2]
**************************************
