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Msg #: 49 Date: 03 Jun 89 09:21:34 From: Mike Avery on 109/30 To: All on 109/312 Subj: A simple white bread for beginning bakers Here's another recipe from my data base. I hope you enjoy it. It is a VERY nice recipe for the beginning baker as it is a very robust recipe, likely to survive the error beginners make and still turn out very well. Basic White Bread This recipe started out as a recipe from James Beard's "Beard on Bread". It is the standard and favorite white bread in our house. Most of the changes to this bread are minor changes in procedure. I prefer to proof the yeast in all of the liquid, He prefered to proof the yeast in 1/2 cup of liquid, adding the rest later. I prefer to use powdered milk, he used fresh milk. Are these changes minor or major? Try the bread both ways and you decide. The changes were made mostly for the sake of convenience, but I have noticed little loss of quality from them. One of the nice things about this bread is that it serves as an excellent base for experimentation. We have added wheat bran to it, and while it is a different bread with the wheat bran in it, it is still a very nice bread. We have added small amounts of rye flour to the bread to improve the texture. So, have fun with this recipe. Make it without change while you are learning, and have fun with it as you gain experience in baking! Of the original version of this bread, James Beard says, "To most people homemade bread means a slightly sweet loaf made with milk and some shortening, quite light and rather fine in texture and much enjoyed when fresh with a generous spreading of butter and preserves. It is also popular for sandwiches and toast. Here is such a loaf, which I call 'home-style' to distinguish it from my other basic white bread. (2 loaves)" INGREDIENT LIST 2 cups warm milk (110-120 F.), 2 TBSP sugar, 1 package (TBSP) active dry yeast, 1/4 cup melted unsalted butter, 2 TBSP salt, 5 to 7 cups of white flour, 1/3 cup rye flour (optional), and 1 cup wheat bran (optional). You may wish to subsitute: 2 cups water, and 2/3 cup dehydrated milk powder for the 2 cups of milk called for above. INSTRUCTIONS Mix: 2 cups warm milk (110-120 F.), 2 TBSP sugar, and 1 package (TBSP) active dry yeast. Stir well until the yeast is completely dissolved, and allow the yeast to proof. If you wish, you may use water instead of milk, and then add 2/3 cup of powdered milk to the first solid ingredients used below. Once the yeast has proofed, transfer the yeasty liquid to your main mixing bowl and mix in: 1/4 cup melted unsalted butter, and 2 TBSP salt. If you used water to proof your yeast in, remember to add the 2/3 cup of powdered milk at this point. You may add 1/3 cup of rye flour at this point. It will greatly enhance the texture of the bread. You may also add 1 cup of wheat bran at this time. While this will darken the bread quite a bit, and, of course, add some bran to it, it will not change the taste of the bread very much. Some people prefer the taste of the bran'ned bread, others can't tell the difference blindfolded. If you use either of these additions, the amount of total white flour will need to be adjusted. Now add: 4 to 5 cups of white flour one cup at a time, stirring constantly, until the dough is rather stiff. Knead the dough in a mixer, or on a floured board or marble slab. Add more white flour as needed as the dough gets sticky, up to 1 or 2 more cups. The limit is about 6 cups of total flour. Continue kneading until the bread is supple, satiny, and no longer sticky. Butter or oil a bowl and place the dough in it, rolling the dough, so as to cover the entire surface with butter or oil. Cover and allow to rise until doubled in size, about 1 1/2 to 2 hours. Punch down the dough, knead the dough for another 4 to 5 minutes. Divide into two equal parts, shape into loaves. Place loaves into well-buttered 9" x 5" x 3" bread pans, cover, and let rise until again doubled in size. Slash the loaves with a sharp knife or a single-edged razor blade. You may brush the loaves with lightly beaten egg whites, or water. Bake in a pre-heated 400 F oven for 40 to 45 minutes, or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from their pans, and put them back into the oven for a few minutes longer to become crisped. Note - don't leave them in the oven too long for crisping, for crisping can quickly turn into burning! ENJOY! Mike --- Via OpXpress V1.03 * Origin: National Firearms Assoc.'80386 + HST = FAST'(512) 441-6300 (1:382:26) ------------------------------------------------------------------------------- Msg #: 1 Date: 03 Jun 89 09:36:59 From: Mike Avery on 109/30 To: All on 109/312 Subj: A Recipe For A "Wheatberry" like bread Another favorite recipe from my data base, again from James Beard. Mrs. Elizabeth Ovenstad's Bread Another recipe from James Beard's book, "Beard On Bread". I found this recipe while attempting to duplicate OROWHEAT's wonderful "Wheat Berry" bread. The main problem I was having was figuring out what on earth to do with the Wheat Berries. In the search I found the recipe for this bread. As usual, the quantities have been reduced to accomodate the KitchenAid mixer. About this bread James Beard says, "I learned to make this bread in Norway, at Mrs Ovenstad's farm near Oslo. She bakes it twice a week, and though she resorts to heating the dough over steam for the second rising, it comes out beautifully. She is also a deft pastry cook and gardner, and loves to eat. (2 large Loaves)" INGREDIENT LIST 2 cups boiling water, 1/2 cup whole-wheat kernels, or wheat berries, 1/2 cup warm water, 1 TBSP sugar, 2 packages (TBSP) active dry yeast, 1/3 cup rye flour, 1/3 cup whole-meal, whole-wheat flour, 6 to 7 cups white flour, 1 TBSP salt, 1 cup of warm milk, and 1 cup of warm water. INSTRUCTIONS Pour: 2 cups boiling water over: 1/2 cup whole-wheat kernels, or wheat berries, (available in health food stores) Allow to stand for an hour or two to soften the berries. Proof the yeast as follows: 1/2 cup warm water, 1 TBSP sugar, 2 packages (TBSP) active dry yeast. While the yeast is proofing, combine in a bowl: 1/3 cup rye flour, 1/3 cup whole-meal, whole-wheat flour, 3 cups white flour, the drained wheat kernals, and 1 TBSP salt. Add: the proofed yeast mixture from above, 1 cup of warm milk, and 1 cup of warm water. (Note that you may use the water that was used to soak the wheat berries.) Knead well, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more cups, give or take a bit. Form into a ball, place into a greased bowl, turn and cover. Allow to rise until doubled in bulk, probably about 1 hour. Punch down and knead 10 minutes, then cut into two equal pieces, form loaves, and allow to rise again. You may elect to allow the bread to rise a second time in the bowl. If so, James Beard feels that the bread may need some help in the second rising, in the form of a bit of heat. I am not so sure, as this was a very willing bread dough. Then again, I almost always rise my bread in a Microwave oven anyway. As to baking, this bread requires about 1 hour in a 400 F. oven. This bread should have a good crunchy crust. I have made this loaf without the wheat berries, as the crust and bread is delightful without the berries, and some members of the family refer to soft berries as "erasers" and hard berries as "rocks" - refusing to eat bread with either. However, with a bit of practice, you will be able to use the wheat berries at the right point so they will be neither "rocks" or "erasers". Enjoy! Mike From : Mike Avery Austin, Texas (BRWHKERN) --- Via OpXpress V1.03 * Origin: National Firearms Assoc.'80386 + HST = FAST'(512) 441-6300 (1:382:26) ------------------------------------------------------------------------------- Msg #: 2 Date: 03 Jun 89 10:40:40 From: Mike Avery on 109/30 To: All on 109/312 Subj: Some bread making tips, part 1 See also 56 There's been a fair amount of talk about baking on the echo lately, and some questions about bread failures, so here are some bread making terms and hints for the beginning baker... Terms.. "Soft dough" - this dough is too sticky to knead. This type of dough is often used for batter bread. It can be easily poured. "Moderately soft dough" - this is a slightly sticky dough. It kneads easily on a floured surface. This type of dough is used for most sweet breads. "Moderately stiff dough" - this dough is somewhat firm to the touch. It kneads easily on a lightly floured surface. It is used for most unsweet breads. "Stiff dough" - this dough is firm to the touch. It is easily rolled on a floured surface, and takes a fair amount of effort to knead. French bread and pumpernickel bread are examples of breads made from stiff doughs. Tips... Oven temperature. It is sad, but true, that the temperature dials on ovens can not be trusted. My current oven tends to be 75 degrees off, and trusting it would lead to some rather burnt bread. I strongly suggest that you get an oven thermometer from your grocery store and use it. Until you are familiar with your oven, check the thermometer frequently, for some ovens have nasty habits - an oven I used for a while would stabilize about 50 degrees higher than it was set for and stay there for about an hour. Then it would start getting hotter and hotter, until it was more than 100 degrees too hot. If you have some problems with food always taking too long to cook, or being burned on the outside, but still uncooked in the middle, this could be the reason. Another problem found with many ovens, including, sadly my own, is that a dirty oven is less efficient than a clean one, and heats less evenly as well. Like many people, I hate cleaning ovens, but it really is a necessary chore. Eggs. When eggs are called for, recipes usually mean large eggs, unless another size is specifically called for. It helps for the eggs to be fresh. When selecting eggs in the grocery store, select eggs that do NOT have shiny shells. The shine on the shells is a product of age - fresh eggs have a matte, or dull, surface. Bread knife. A good bread knife is a very handy thing to have. A good serrated meat slicer is usable for this purpose, and a number of companies make knives designed especially for bread slicing. These knives come in most handy when the bread is still fresh and hot from the oven, as at this time it is very hard to slice bread without tearing it. However, a bread knife makes slicing bread easier at any time. Chicago Cutlery makes a very nice bread knife that can be purchased for $14.00 to $19.00 with a bit of careful shopping. Proofing the yeast. Some cookbooks tell you that it is no longer necessary to proof yeast, that active dry yeast has such excellent keeping qualities that it is no longer necessary to proof it, that it will rarely fail. Still, I prefer to proof yeast. There is something reassuring about seeing the yeast foam and bubble before I put into the dough. As a former brewer of beer and wine, I feel that the proofing soloution is a more hospitable environment to yeast than a bread dough, so the "head start" that proofing provides should help cut rising time. To proof the yeast, I mix a tablespoon of sugar and 1/2 cup (or more) water, and then "float" the yeast on the surface of the water. After a few minutes, I will virorously stir the soloution with a wire whisk. I change this method if the yeast manufacturer suggests a different proofing method. I will also change the amounts of sugar and water, depending on what the recipe calls for. If your bread recipe calls for sugar, the proofing sugar is taken from the recipes requirements. If your recipe does not call for sugar, use some of whatever sweetener your recipe does call for - honey, molasses, cane syrup, or whatever. If your recipe does not call for any sweeteners, then cut the amount of sugar in the proofing soloution back to 1 tsp or so. For those people worried about the effect of sugar on the taste of the bread, or on the people eating the bread, the yeast will certainly eat all of the sugar in the proofing soloution before the bread is finished. In general, I will proof the yeast, and then add the rest of the liquids to the proofed yeast. This includes liquid oils, cooled melted fats, eggs, more water, liquid sugars, and the like. Remember that yeasts are living creatures, and some precautions do need to be taken with them. Too much sugar can cause them to fail, just as too little sugar would. As a result, I suggest no more than 1 to 2 tablespoons of sugar in a cup of proofing soloution, unless specifically called for in a recipe. Yeast can also be killed by excessive heat. So, make sure that the proofing soloution is around 110 to 115 degrees, but no higher or the yeast will be cooked! Every baker has an occaisonal failure. Fortunatly, the ingredients in bread are not very expensive, so it is more a dissapointment and waste of time than a financial disaster. The most important thing is to learn from your failure so you won't make the same mistake again. Some problems are obvious, like the time I was letting some bread rise in the oven and one of my roommates decided to preheat the oven for a roast beef. After a while she asked me what the wonderful smell was. I thought for a moment and realized that it was a batch of ruined bread. The next post will have some troubleshooting tips from two great bakers (no, not me)... Mike --- Via OpXpress V1.03 * Origin: National Firearms Assoc.'80386 + HST = FAST'(512) 441-6300 (1:382:26) ------------------------------------------------------------------------------- Msg #: 3 Date: 03 Jun 89 10:43:20 From: Mike Avery on 109/30 To: All on 109/312 Subj: Bread making hints and tips, part 2 Other mistakes are less obvious than my little problem with the roast beef (which was good enough to allow me to forget the little bread problem). The following trouble shooting hints are from James Beard's book, "Beard On Bread". Dark streaks in the bread - this is caused by the addition of flour to the dough after rising has begun. Coarse texture - this has several possible sources. They are the addition of flour to the dough after the rising has begun, over-kneading, and over-rising. Coarse, dry bread - the dough rose too far and fell back on itself. Bread sags, or is soggy - the dough was not aerated enough. Probably too much liquid in the dough, and/or not enough kneading. Next time, knead more flour into the dough, and knead for a longer period of time. Good crumb, but tastes damp - the bread wasn't baked enough. Next time, bake it at a lower temperature for a longer period of time. Bread has really fallen flat and is doughy with gooey streaks in the slices - the rising in the loaf pans was too long, and the dough collapsed on contact with the ovens heat. Be careful not to let the dough rise too much in the pans. Bread has risen more on one side than the other - you probably had the loaf positioned incorrectly in the oven. If this is coupled with an uneven crumb, this is almost certainly the case. If you are baking a single loaf, center it in the oven. For multiple loaves, allow space between the loaves so the air - and heat - in the oven can circulate. Bread cracked on one side - this is not really a problem. The bread is probably O.K., even if it isn't beautiful. This can happen to any baker, and is usually caused by the bread rising a bit too much in the oven, causing the loaf to tear. This can be minimized by slashing the loaves before baking. Bottom and sides are pale and soft, bread difficult to slice without sawing with a very sharp knife - this indicates that the loaves were not quite done on the sides and bottom. Next time remove the loaves from their pans once they are baked, and then bake them "naked" for a few minutes to crisp the bottom and sides. This is less likely to happen with glass loaf pans. Bread has "mushroomed" and a deep indentation has formed around the bottom of the loaf - this means that the loaf has broken away from the bottom crust, probably because you tried to put too much dough into the loaf pan, or, with a free-form loaf, your oven was too hot at first, so that the bottom cooked too fast and as the loaf rose in the oven it broke away from the bottom crust and mushroomed. In either case, you will have an uneven slice, denser at the bottom than the top, but this is no great tradgedy. Top crust separates from bread when slicing - the loaf was not properly formed and the heat of the oven caused instant aeration. This is not a serious matter, and it sometimes happens with commercial breads. Try one of the alternate methods of loaf forming to get a tighter loaf. Circular streaks in the slice, light in color, which seem to show up more after toasting - don't worry about this - it is usually caused by the rolling and pinching when you formed your loaf, and you probably pinched too vigorously. Doughy lumps, or small hard lumps - it is certain that the dough was not mixed sufficiently, perhaps because the dough got too stiff to handle before it got mixed. Next time, hold back on some of the flour, so the dough will be thouroughly mixed, and then work in the rest of the flour as you knead the dough. Large holes in the bread - this may not be a problem at all. Some people like this, and it is traditional for some types of bread. But if it bothers you, it indicates that the dough was over-kneaded, or allowed to rise too long. The following observations and trouble shooting hints are from Beatrice Ojakangas, in her book, "Great Whole Wheat Grain Breads", another excellent baking book. Loaf has poor shape: Too much dough for the pan; improper or uneven shaping; or insufficient rise time. Loaf is too small: Too much salt; not enough yeast; too cool dough mixture to allow for yeast development; insufficient rising; or oven temperature too high. Loaf did not rise: Yeast killed in too hot liquid when mixing loaf; dough mixture had insufficient gluten (too much low gluten flour in proportion to wheat flour in recipe). Loaf is pale: Little or no sugar; dough temperature mixing and baking was too high (the yeast consumed the sugar and starches, not allowing enough to remain for carmelization in the baking process); oven temperature too low. Crumb is too tough: Insufficient kneading; insufficient rise time; or overbaking. Big air bubble under top crust: Dough too stiff; insufficient rising time; crusting of dough during rising. Crust too thick: Overbaked; oven temperature too low; rising time too long (it formed a crust before baking). Texture streaked: Improper mixing of ingredients; not enough kneading; too much flour used in shaping loaf. Coarse texture: Dough too soft; temperature of dough during mixing and rising too high; rising time too long; baking temperature too low. Yeasty flavor: Rising time too long; temperature of dough during mixing and kneading too high; or too much yeast. Good baking and good taste! Mike --- Via OpXpress V1.03 * Origin: National Firearms Assoc.'80386 + HST = FAST'(512) 441-6300 (1:382:26) ------------------------------------------------------------------------------- Msg #: 32 Date: 05 Jun 89 04:07:05 From: Danny Scriven on 109/30 To: All on 109/312 Subj: Buckwheat-Corn Muffins Obligatory Recipe: ________________________ _______________/ Buckwheat-Corn Muffins \____________________________ Ingredients: =========== 1 C. buckwheat flour 1/2 C. corn meal 2-1/2 t. baking powder 1 to 2 T. brown sugar 2 eggs 1/2 t. salt 1-1/4 C. milk 1/4 C. butter, melted Method: ====== 1. Preheat the oven to 400 degrees 2. Mix together the buckwheat flour, corn meal, baking powder, salt and sugar. 3. Combine the eggs, milk and butter and stir into the dry ingredients until just moistened (batter looks a little thin) 4. Fill muffin tins two-thirds full and bake 15-20 minutes or until done. Makes 1 doz. muffins _____________________________________________________________________ Enjoy... =Danny= --- ConfMail V3.31 * Origin: Unidentified Frying Objects -- Pandora's Box:Eugene, OR. (1:152/6) ------------------------------------------------------------------------------- Msg #: 21 Date: 06 Jun 89 08:09:11 From: Jean Hores on 109/30 To: All on 109/312 Subj: Beer recipes Sorry I have lost my piece of paper with the gentleman's name who would like these. ------------- Recipe Extracted from Meal-Master (tm) Database -------------- . Title: Beer Bread Categories: Breads Servings: 8 . 3 c Flour 3 3/4 t Baking powder 2 1/4 t Salt 1 T Honey 12 oz Beer . Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing. . ----------------------------------------------------------------------------- Msg #: 4 Date: 03 Jun 89 12:48:58 From: Don Griffin on 109/30 To: Everyone on 109/312 Subj: Cinnamon Rolls I have been following this echo for some time, and while I am neither a cook, nor do I have a lot to contribute, I'd like to share the following quick recipe from the 1968 edition of Pillsbury's Bake Off Breads Cook Book. Those that have eaten them, love these "sticky buns". Thanks for making up one of the most enjoyable, pleasant, and friendly echoes available! Quoting from the cookbook... "Swirled in the tastiest of quick breads is a mouthwatering caramel and nut mixture. Sticky and delicious, and ready pronto in about 45 minutes." Buttery Caramel Quicks 1/3 cup butter or margarine 1/3 cup firmly packed brown sugar (I like 1/2 cup) 1 Tablespoon water 2 cups Pillsbury's Best All Purpose Flour* 1/4 cup sugar 2 1/2 teaspons baking powder 1 teaspon salt 2/3 cup milk 1/3 cup firmly packed brown sugar (I like 1/2 cup here, too) 1 teaspoon cinnamon (I use more) 1/3 cup chopped pecans (chopped walnuts are fine) Preheat oven to 425 degrees - makes 12 rolls. In 9-inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan. Bake at 425 degrees for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot. * For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1 1/2 teaspoons. ------ I really love sweets, and my parenthetical notes above reflect my tastes. Otherwise the recipe is verbatim from the book (other than my typos, of course!). Enjoy! --- Via Silver Xpress V2.13P * Origin: Doctor's Inn *HST* Pittsburgh PA 412-881-7757 (1:129/53.0) ------------------------------------------------------------------------------- Msg #: 21 Date: 07 Jun 89 04:39:14 From: Danny Scriven on 109/30 To: Vera Kowal on 109/312 Subj: Whole Wheat Bread O.R. > Just thought I would share this with you in case you or anyone > else would like a variation in the recipe that turned out just > as well as the original.. Vera: That sounds like a wonderful idea. > Thanks for posting and excellent recipe.. I have posted several > gratitude recipes in return.. That is one of the beautiful things about echos and BBSing in general...the sharing and the caring. The trading of tips, and tricks and hard won experience. It's what makes an echo "live." It's all of us. > cinnamon gives it a slighlty darker color and a cinnamony taste.. I'll have a go at it. I have a brand new batch of whole wheat flour that my daughter and I ground to make my favorite yeast raised whole wheat bread. So, I reckon that a loaf of Vera's Cinnamon Raisin bread is in the cards for tomorrow (my day off, and my last final exam(s)). Obligatory Recipe: ____________________________ _____________________/ Favorite Whole Wheat Bread \__________________ Ingredients: ============ 2 T. dried yeast 3 C. warm water 1/2 C. oil 1/2 C. unsulfured molasses 2 t. salt 1 beaten egg 8 C. whole wheat flour Method: ====== 1. Sprinkle yeast into warm water and stir until dissolved. 2. Add the oil, molasses, salt and egg. Blend well 3. Add half the flour and beat with a wooden spoon until smooth. 4. Work the remaining flour in with your hands (the fun part) 5. Turn the dough out onto a lightly floured board and knead until smooth and elastic 6. Place in a clean oiled bowl and turn to coat all sides. Set in a warm place, free from drafts (the heated waterbed has already been discussed in this echo as an excellent place to do this) and let rise until doubled in bulk. 7. Punch down. Divide the dough into thirds and form into loaves.* Place into greased loaf pans that have been dusted with either cornmeal or sesame seeds and let rise in a warm place until doubled in bulk. Bake 15 minutes at 400. 8. Remove immediately from pans and set on racks to cool. _____________________________________________________________________ * I prefer an alternate method at this point. I also add this for the benefit of Ellen Cleary who has a hard time getting through a whole loaf of bread before it spoils (although that may have changed since her son is home from college for the summer :-). My method here is to place the unrisen loaves into three loaf pans and then set ONE of them out for rising and subsequent baking. The other two are covered tightly with plastic wrap and frozen...in the pans. When the loaf that I've just baked is about 3-4 inches from seeing its last days, I remove one of the frozen loaves and place in the fridge for 24 hours. That way it defrosts, but still stays cold enough to keep the little yeasties from respirating too heavily. The next day, when the loaf is defrosted, I set it out to rise (I personally do this above a pan of hot water in the microwave). When it is doubled in bulk, I crank the microwave up to 400 F as a convection oven, and toss in the loaf. 15-20 minutes later...wazoo! anothe loaf of homemade, best darn stuff you ever tasted, bread. As a final touch, I always use a pastry brush and brush the top crust of my hot loaves with either milk or beaten eggs. It gives it a nice shiney varnishey finish, and softens the crust to boot. Now I hadn't planned on posting anothe O.R. this time out, and it is after 04:00, and I do have a final exam at 08:00 and two kids to take care of the rest of the day. But, Vera, you made me think about sharing and my commitment to it all over again, so I had to include it. Night, Night all... Enjoy... =Danny= --- ConfMail V3.31 * Origin: Unidentified Frying Objects -- Pandora's Box:Eugene, OR. (1:152/6) ------------------------------------------------------------------------------- Msg #: 47 Date: 08 Jun 89 23:50:19 From: Diane Rocco on 109/30 To: All on 109/312 Subj: Irish Soda Bread 4 c. all purpose flour 4 tsp. baking powder 1 tsp. baking soda 3/4 c. sugar 1/4 tsp. salt 1 big box of raisins (sorry I don't know the size-actually use to your desire) 3 tbsp. caraway seeds 1 c. milk 1/2 pt. sour cream 2 eggs take all the dry ingredients, raisins and caraway seeds and mix together with fingers. Add milk, sour cream & eggs. Mix with spoon, batter will be sticky. Grease & dust with flour a 9" round cake pan. Even batter out in pan. With a sharp knife make an X across the center 1/2" deep. Bake at 300-325 degrees for 1 hour or until brown. --- * Origin: HOTLINE BBS, SARASOTA, FLORIDA, USA, EARTH (813) 346-1039 (Opus 1:137/14) ------------------------------------------------------------------------------- Msg #: 22 Date: 11 Jun 89 07:21:10 From: Ellen Cleary on 109/30 To: Mark Boyer on 109/312 Subj: Recipe: Date Bars See also 23 As promised-- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Date Nut Bars Categories: Cookies Servings: 16 1/4 c Butter 1/2 c Sugar 1 t Vanilla 2 ea Eggs, separated 1/2 c Flour, UNsifted 1/2 t Baking powder 1/4 t Salt 1 1/2 c Chopped dates 3/4 c Chopped nuts Preheat oven to 275-300 degrees. Grase a 6x10 inch pan. Cream butter, sugar and vanilla. Add egg yolks. Add flour, baking powder, salt, dates, and nuts. Add beaten egg whites. Pour into pan and bake 45 minutes. (The author of this recipe forgot to say when to add the vanilla, so I put it in where I thought it ought to go.) ------------------------------------------------------------------------ --- Msg #: 23 Date: 11 Jun 89 07:26:12 From: Ellen Cleary on 109/30 To: Mark Boyer on 109/312 Subj: Recipe: Date Bars Reply to 22 The second recipe lost one line. I ran out of room. So here it is again, all here. ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Date and Nut Squares Categories: Cookies Servings: 16 2 ea Eggs 1/2 c Sugar 1/2 c Flour 1/2 t Baking powder 1/2 t Salt 2 c Finely cut up dates 1 c Chopped walnuts 1 x Powdered sugar (optional) Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar. ------------------------------------------------------------------------ --- Hope one of these is what you're looking for. *Ellen* --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 17 Date: 11 Jun 89 16:30:06 From: Sam Waring on 109/30 To: Towner,harbin,taylor,et.al. on 109/312 Subj: Cajuns OK, OK, OK! I'm sorry I brought it up! I'll do penance and give up my beignets and cafe au lait for a week! I'll even give you my French bread recipe which I've been using since 19-ought-73 when I got it from *Texas Monthly* magazine, long years before that Pull Proud Home character. FRENCH BREAD (BAGUETTES) 1 c. lukewarm water 1 T. soft shortening 1/2 T. salt 3-1/2 c. sifted unbleached flour 2-1/2 t. dry yeast (1 pkg.) cornmeal 1 T. sugar Combine the water, salt, yeast, and sugar in a small bowl. Add the shortening and let proof. Sift the flour into a large bowl. Make a well in the center and gradually add liquid, stirring constantly. Stir with a wooden spoon until the dough begins to clean the bowl. Turn out and knead for 10 minutes. Place the dough in a lightly greased bowl and cover with a clean tea towel and let rise about 1-1/2 hours. Punch the dough down and let rise again for 30 to 45 minutes. Punch down and let rest for 10 minutes. Turn the dough onto a floured board and roll into a 15" x 10" oblong. Roll up the dough tightly toward you, beginning with the wide side. With a hand on each end, roll the loaf back and forth to taper the ends and lengthen the loaf. Place diagonally on a greased and cornmeal-sprinkled cookie sheet. Slash the top at 2" intervals and let rise, uncovered, for about 1-1/2 hours. Place in a 425 degree preheated oven. For the first 15 minutes, speay the loaf with a fine mist of water every four minutes. Then reduce the heat to 350 and bake 20 minutes longer. The loaf should be golden brown and slide off the sheet easily. Makes 1 baguette. Sam --- via Silver Xpress V2.20 --- QM v1.00 * Origin: Remember the 2nd Amendment?, NFA BBS *80386 + HST = FAST* (1:382/26.0) ------------------------------------------------------------------------------- Msg #: 1 Date: 11 Jun 89 23:36:04 From: Mike Avery on 109/30 To: Ellen Cleary on 109/312 Subj: Re: Monkey Bread I've had Monkey Bread a number of times. It is very nice. James Beard has a recipe for it in "Beard On Bread". He is usually very reliable, but I have not tried the recipe. Here it is... 2 packages (TBSP) active dry yeat, 1 cup sugar, 1/2 cup warm (110-115 F) water, 2 sticks (1 cup) softened sweet butter, 1 1/2 TBSP salt, 1 cup warm milk, 3 eggs, plus 2 yolks, 6 to 7 cups all purpose flour, 1/2 cup brown sugar, 1/2 cup currants, presoaked. Combine the yeast, white sugar, and water in a large bowl. While this is proofing, stir one stick of the butter and the salt into the warm milk. The butter need not melt completely. Add this to the yeast mixture. Stir in the eggs and the additional yolks. Mix with your hands or a wooden spoon. Then add the flour 1 cup at a time. After the 5th cup, it will get harder to incorporate the flour, and the dough will get sticky. Turn the dough onto a floured board and, using a baker's scraper or large spatula, scrape under the flour, lift the dough and turn it over. Continue this procedure, adding more flour as needed, until the dough is no longer sticky and may be kneaded by hand. Knead a full 10 minutes, until the dough is elastic and pliable. Shape it into a ball, put it in a covered bowl, turning it to coat the dough with butter. Cover with plastic wrap and set aside in a warm draft free place. Allow to rise until doubled in bulk. Punch it down and let it rest 5 minutes. Turn out onto a floured board (about 1 TBSP of flour), and again shape into a ball. Let it rest another 5 to 10 minutes. Meanwhile, butter a 10 inch tube pan. Then, in a saucepan, melt the other stick of butter with the brown sugar and currants. Pinch off enough dough to make golf sized balls. Roll the balls in the butter/sugar/currant mixture, coating them well. Put the coated balls into the tube pan. Line the bottom, then layer the balls in loose layers. Once you have used all the dough, pour the remaining butter mixture over the top of the dough balls. Cover the pan with a foil tent. Allow the dough to rise until the pan is full. Then bake in a preheated 375 F oven for an hour. It may take a minute or two longer. Tap the bread to test for doneness - it should sound hollow. The bread may brown more than you'd like on top, but that side will be turned down when the bread is served, so it doesn't really matter. Unmold the bread and allow to cool completely before slicing. If you would rather, it can be served warm and pulled apart. Hope it turns out well for you, Mike ... OPUS EXRESS 2.20 - Reducing Phone Bills Near You! --- Via Silver Xpress V2.20 --- QM v1.00 * Origin: Remember the 2nd Amendment?, NFA BBS *80386 + HST = FAST* (1:382/26.0) ------------------------------------------------------------------------------- Msg #: 3 Date: 12 Jun 89 20:04:55 From: Ellen Cleary on 109/30 To: Steve Baker on 109/312 Subj: Recipe: Cheese Blintzes Filling: 1 c cottage cheese 1/4 tsp salt 1 egg yolk 1/2 Tbsp butter 1 1/2 Tbsp sugar Pancake: 2 eggs 1/2 tsp salt 2 Tbsp sugar 1/2 c milk 1/2 c flour Mix all ingredients. Lightly grease crepe pan with oil. Pour thin layer of pancake mix in and cook until browned After every three crepes, brush pan with oil again. Fill crepes with filling, fold in quarters and brown in lightly greased frying pan. Serve with sour cream. --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 2 Date: 14 Jun 89 13:36:00 From: Rich Harper on 109/30 To: All on 109/312 Subj: Sourdough Sin This recipe is for the person that wanted a good recipe for breakfast. This is an old recipe but will give you a good breakfast with a cup of coffee or a glass of milk. ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sourdough Cinnamon Rolls Categories: Breads Servings: 8 1 c Active Sourdough Starter 1/2 c Dry Skim Milk 2 t Salt 3 T Sugar 2 T Shortening 1/2 c Whole Milk 2 1/2 c Unbleached Flour 1 1/2 t Baking Soda ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE******* --------------------------------------------------------------------------- Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt. Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. ----------------------------------------------------------------------------- This not exactly a beginners recipe, but well worth the trouble that you go to. <<Rich>> --- Quick Msg Editor v0.30 * Origin: --The Cook-- BBS (303) 861-0814 Denver Co (1:104/419) ------------------------------------------------------------------------------- Msg #: 7 Date: 15 Jun 89 10:03:58 From: Petra Hatcher on 109/30 To: All on 109/312 Subj: muffins *****BANANA MUFFINS***** 2 cups sifted flour;2 teaspoons backing soda; 1/8 teasp.salt; 1 3/4 tablesp. sugar ; 1 beaten egg; 1 cup milk; 3 tablesp. oil; 3/4 cup mashed bananas. In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl combine egg,milkand oil.Add egg mixture to flour mixture.Blend in bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each cup.Bake at 375 c for 35 minutes.Use a toothpick to test for doneness.Remove tins to rack.Let stand for 5 min.With a greased knife cut around each cup.Invert tap to remove muffins. Serve immediatly with softened butter. ****Serves 6 ***** --- * Origin: The Mother Ship-The Ride Of Your Life-206-582-8172... (Opus 1:138/113) ------------------------------------------------------------------------------- Msg #: 43 Date: 17 Jun 89 18:45:33 From: Ellen Cleary on 109/30 To: John Decarlo on 109/312 Subj: Recipe: Hermits This is from the Sarasota, Florida Jr. League cookbook, Fare by the Sea. I hope it's what you're looking for. HERMITS 1 2/3 c flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp mace 1/4 tsp salt 1/4 tsp allspice 1/2 c butter 1/2 c sugar 1 egg 1/2 c dark molasses 2/3 c raisins, chopped 2/3 c walnuts, chopped Sift together flour, baking powder, baking soda, cinnamon, cloves, mace, salt and allspice. Cream butter until light; gradually add sugar. Add egg and beat well. Add molasses, flour mixture, raisins and nuts. Mix well. Spresd evenly in greased 8 x 12 inch pan. Bake at 350 degress for 20-25 minutes. Cool completely. Cut into 16 rectangles. Wrap tightly in plastic. Store 24 hours before serving. --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 2 Date: 16 Jun 89 23:33:21 From: Diane Rocco on 109/30 To: Irene Wurz on 109/312 Subj: Saffron recipe See also 35 I had a swedish exchange student and from her have this recipe for saffron bun or loaves depending on how you shape it. 7 oz. margarine or butter 2 c. milk 2-2 1/2 oz. yeast 1/2 tsp. salt 3/4 c. sugar (optional)1 tsp. ground cardamon 6 c. (2 lbs.) flour In a saucepan, , melt the margarine or butter. Remove from heat and add the milk. Crumble the yeast into a large mixing bowl, add the saLt, sugar, cardamom and milk mixture, stir in 1 beaten egg and 1/3 oz. ground saffron dissolved in a little milk. Stir in most of the flour and work dough until smooth and shiny. Shape the buns, loaves or rounds. Let rise, brush with beaten egg and bake buns 5-10 minutes at 350 degrees or loaves for about 15 to 20 minutes.[A --- * Origin: HOTLINE BBS, SARASOTA, FLORIDA, USA, EARTH (813) 346-1039 (Opus 1:137/14) ------------------------------------------------------------------------------- Msg #: 28 Date: 20 Jun 89 10:40:32 From: Sheryl Lewinter on 109/30 To: All on 109/312 Subj: Challah Just don't tell my Aunt Leah I'm giving out this recipe. Actually, I'll give my own adaptation of her recipe, which is a slightly lazier version. She uses potato water and I don't usually bother. She melts Crisco...I use bottled oil. She boils water and lets it cool...I get it hot from the tap. Etc, etc. I will tell you that even my version has gotten raves. When I make it for a crowd, I make one HUGE braided loaf instead of two. It's quite awesome to behold (this is one of the few times you will find me bragging about something I make). ********************************************************************** CHALLAH ALMOST LIKE AUNT LEAH'S 3/4 of 1 household yeast (use 2 cakes of regular yeast if you can't find this) 2C very warm water (use proper temperature for cake yeast) 3/4C sugar (yes really) 2t salt 3 eggs (extra large are fine...if you use small you may even want to add one more) 7+ C flour 1/2C oil (or melted Crisco if you like to make extra work for yourself) Dissolve yeast in water. Add sugar. Let stand 5 minutes. Add salt and beaten eggs. Stir in 4C of the flour. Add oil, stirring while adding. Stir in enough remaining flour to make dough (may be more than 7 cups) that forms ball and is not too sticky. Put dough on floured board. Cover with towel and let rest 10 minutes. Knead 10 minutes. Put in greased bowl, cover, let rise until doubled. (approx 1 hr) Punch down. Braid to form 2 loaves* and place on cookie sheets. Let rise (approx 50 minutes). Use pastry brush to gently coat with glaze made from a beaten egg and a few drops of water. Sprinkle top with sesame seeds. Bake at 350 until done (approx 40-45 minutes). *BRAIDING CHALLAH For two loaves: Cut dough into 3 sections. Put one section aside. Cut each of other two sections into 3 pieces. Roll each piece out with palms of hands (like when you made a snake out of play-dough) into ropes. Braid three ropes together and attach ends (pinch together, tuck under...whatever looks good and works). Place each braid on it's own cookie sheet. Take third section of dough and divide in two. Divide each of these sections into 3 pieces, rope and braid as before. Place these smaller braids on top of the larger braided bases. ********************************************************************* Enjoy, Charli ... [ THIS SPACE FOR RENT ] --- Via Silver Xpress V2.20 * Origin: BlinkLink- Perceiving is believing! 412/766-0732 (Opus 1:129/89) ------------------------------------------------------------------------------- Msg #: 6 Date: 22 Jun 89 23:52:00 From: Rich Harper on 109/30 To: Diane Rocco on 109/312 Subj: Sourdough Starter As you said there are many sourdough starters around. Probably the easiest to use is the following one that I am posting. I am using this one because as a sponge or living yeast factory, it must be fed at least once a week. If you don't, it will die. This is an easy one to remember if the worst happens ============================================================================ SOURDOUGH STARTER ============================================================================ Simply mix 2 cups of flour with a pacage of dry yeast or a scant tablespoon of yeast from the jar and mix well. Add in enough warm water (115 to 125 degrees F) to mack a thick batter. Let it stand in a warm place until you can smell that yummy yeasty odor, (about 24 hours). That's all there is to it. You can then put it in a quart jar and cover with vented plastic wrap and put it in the ice box to await the use in all the good things that you make. ============================================================================ <<Rich>> --- Quick Msg Editor v0.30 * Origin: --The Cook-- BBS (303) 861-0814 Denver Co (1:104/419) ------------------------------------------------------------------------------- Msg #: 9 Date: 22 Jun 89 22:31:55 From: Debbie Fenley on 109/30 To: All on 109/312 Subj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oard 5.2 (USA) * Origin: FAST-KODE - Doing it with the HST - Alamogordo, NM - (505)-437-2280 (1:308/10) ------------------------------------------------------------------------------- Msg #: 30 Date: 24 Jun 89 06:34:41 From: Ellen Cleary on 109/30 To: Petra Hatcher on 109/312 Subj: Recipe: Pumpkin Muffins ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pumpkin Muffins Categories: Breads Servings: 18 1/2 c Butter, slightly softened 3/4 c Firmly packed lt brown sugar 1/4 c Molasses 1 ea Egg, well beaten 1 c Pumpkin 1 3/4 c Flour 1 t Baking soda 1/4 t Salt 1/4 c Finely chopped pecans Preheat oven to 375 degrees. Grease 18 muffin cups. Beat butter, brown sugar and molasses until well blended. Blend in egg and pumpkin. Stir flour, soda and salt into mixture. Fold in pecans. Half fill each cup with batter. Bake 15-20 minutes, until lightly browned and top springs back when lightly touched with fingertip. ------------------------------------------------------------------------ --- --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 31 Date: 24 Jun 89 06:35:48 From: Ellen Cleary on 109/30 To: Petra Hatcher on 109/312 Subj: Recipe: Whole wheat muffins ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Whole Wheat Muffins Categories: Breads Servings: 21 1 c Whole wheat flour 1 c Flour 4 t Baking powder 1/2 t Salt 3/4 c Lt brown sugar 3/4 c Chopped walnuts 3/4 c Raisins 1 c Milk 2 ea Eggs, beaten 2/3 c Melted vegetable shortening Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Sift flour, baking powder and salt. Add brown sugar, nuts and raisins. Combine milk and eggs. MIx in shortening and blend well. Stir into dry ingredients just until moist. Fill muffin cups a little more than half full. Bake 15-20 minutes. ------------------------------------------------------------------------ --- --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 48 Date: 30 Jun 89 00:42:32 From: Ted Taylor on 109/30 To: Freddi Michael on 109/312 Subj: Cheese bread with bran Sorting through the fridge last night, I came across five "strips" of yeast, totalling around twelve packets. I knew that I pick up a little more every time I shop, but this was ridiculous. I grabbed the oldest two packets of yeast, noted they'd expired a few months ago, and decided it was time to make some bread, preferably with the oldest yeast around. Into a small bowl, I put about 1/3 cup water at about 120 degrees, a teaspoon of sugar, and mixed well. I let that temperature come down a little for a few minutes while I dumped /about/ two and one-half cups of bread flour, another teaspoon of sugar, and a little salt (maybe 1/4 teaspoon) into a large bowl and mixed it all up. Then I added my two packets of yeast to the water+sugar, stirred a bit, and hoped that the yeast was still alive. While hoping, I grated about two cups (as measured /after/ grating) of cheese, fine or finely depending on your grammatical bent. To the flour mixture, I added a medium-sized handful of Kretschmer's toasted wheat bran -- probably about 1/3 cupful. Noting -- the nose knows, and so do the eyes, because working yeast smell "yeasty" and produce foam -- that the yeast were still willing to work, I put the partial cupful of brown goo into the middle of the flour mixture, and added enough /warm/ water to make a nice "spongy" mixture. I worked the mixture with one hand while adding water slowly with the other, until it felt right -- a /serious/ baker friend does it that way, and I decided to let the KitchenAid rest for the evening. Once the dough was gooey but not a batter, I started to work it by hand, adding flour gradually as I kneaded it, until it didn't quite stick to the hands but was still pretty soft -- softer than I'd have left it when using the electric mixer. I coated that ball of worked dough lightly with oil, covered the dish (I'd kneaded on the countertop, of course) with a dishtowel, and left it on top of a warm oven for about 45-60 minutes, until it had more than doubled in size. Then I beat that down, formed it into one loaf, and put it into the baking pan -- covered that and left it sitting on top of the same warm stovetop for 45 minutes. Oven to 350/375, loaf in, and forty minutes later a superb loaf of fresh bread was done. I dunno the elapsed time or the cost or the precise measurements, but I encourage you all to try it a few times, until it works as well for you. --- * Origin: ShanErin [HST] - Alexandria, VA (703) 941-8291 (Opus 1:109/20) ------------------------------------------------------------------------------- Msg #: 16 Date: 29 Jun 89 08:01:00 From: Jay Nelson on 109/30 To: All on 109/312 Subj: Recipe: Crab Muffins We used to sit and eat these with 'Jersey Silver Queen corn on the side. Crab Muffins: 1/2 stick butter 1/2 c chopped onions 1/2 c chopped green peppers 1 pack cream cheese, softened 2 cans crab meat. (Tuna size cans) Melt butter. Saute' onions and peppers until onions are translucent. Add cream cheese and crab meat and continue heating until everything is mixed. Spread on top of split english muffins. Broil until they turn lightly brown. --- msged 1.97S ZTC * Origin: Decus-Geek At Large (1:106/116.3) ------------------------------------------------------------------------------- Msg #: 30 Date: 01 Jul 89 10:54:00 From: Rich Harper on 109/30 To: Ted Taylor on 109/312 Subj: Re: Bread Machines???????? Even better than that, here is a recipe to compare with your favorite regular bread recipe. ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Refrigerator Rise White Bread Categories: Breads Servings: 4 6 1/2 c Unbleached Flour * 2 pk Active Dry Yeast 2 T Sugar 1 T Salt 2 1/4 c Hot Water (130 degrees F.) 1/4 c Butter or Margarine ** * Use up to this much flour. Use only enough flour to make a soft dough and to keep from sticking when kneading. ** Butter or margarine must be at room temperature or use the same amount of vegetable oil. --------------------------------------------------------------------------- In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt. Stir in the hot water and when mixed, beat with an electric mixer at medium medium speed or with a wooden spoon for 2 minutes, scraping sides of bowl occasionally. Add butter and 1 cup more of the flour; when mixed, beat at medium speed or by hand for 2 minutes, scraping bowl occasionally. With wooden spoon, gradually stir in enough of the remaining flour to make a soft dough. Turn dough out on lightly floured surface (use some of the remaining flour) and knead for 8 to 10 minutes until dough is smooth and elastic, adding only enough flour to keep dough from sticking. Cover dough with bowl and let stand 20 minutes. In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large baking sheet. Uncover dough and knead briefly; divide in half and place in pans or on baking sheet. Brush 2 sheets of plastic wrap with oil and cover loaves loosely. Refrigerate for 2 to 24 hours. When ready to bake, remove from refrigerator, uncover and puncture any surface bubbles with a skewer or wooden toothpick. Place in an unheated oven; turn on oven to 350 degrees F. Bake 40 to 60 minutes or until done. Cool loaves on wire rack. Makes 2 loaves ----------------------------------------------------------------------------- I will be making up a Meal Master recipe collection for the board on breads that will be available shortly. I have never made this as when I made bread no one would let it sit for very long. They could barely contain themselves for the time it took to rise and cook. I don't know how many flattened loaves of bread I have eaten because they would never let it cool long enough. <<Rich>> --- Quick Msg Editor v0.40 * Origin: --The Cook-- BBS (303) 861-0814 Denver Co (1:104/419) ------------------------------------------------------------------------------- Msg #: 19 Date: 04 Jul 89 11:44:00 From: Frank Hicinbothem on 109/30 To: All on 109/312 Subj: Zucchini Bread Since it's that time of year again (at least here in southern California!) Ithought you all might appreciate a couple of recipes to help get rid ofthose thousands of zucchini that you planted a couple of months ago. (Sureseemed like a good idea to plant ten of 'em in April, didn't it! <grin>) *Frank's Zucchini Bread* [makes 2 loaves] 3 c flour 1 1/2 c sugar 1/2 c bran [I use oat bran] 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 1/2 tsp cinnamon 3 c shredded zucchini [raw, unpeeled] 1 c raisins 1 c nuts [I use walnut pieces] 3 eggs 1 c veg oil 1 tsp vanilla Beat together eggs, oil, and vanilla. In a different bowl, mix together allthe dry ingredients. Pour the liquid over the dry ingredients, add thezucchini, and mix well. Pour into 2 greased loaf pans. Bake at 325-350until done, approximately 1 1/4- 1 1/2 hours. This recipe will work equally well with almost any kind of squash or rootcrop-- I've been known to use crookneck squash, yellow squash, carrots,pumpkin, even hubbard squash, plus a few other things too odd to mention. If you want a loaf that isn't quite so rich (and is slightly lower calorie;but let's face it, this isn't diet food) use 1/2 c oil and 1/2 c buttermilkin place of the 1 c of oil. This gives a slightly drier, coarser crumb. --- QuickBBS v2.04 * Origin: RATS Nest, San Diego-- 619/232-8636 (1:202/608) ------------------------------------------------------------------------------- Msg #: 29 Date: 03 Jul 89 15:50:00 From: Rich Harper on 109/30 To: Bill Herringshaw on 109/312 Subj: * Recipe Here is simple recipe that comes down from the early days. ============================================================================ Johhny Cake (Journey Cakes) ============================================================================ 1 Cup White Cornmeal 1 t Salt 1 1/2 Cups Boiling water ( or half milk, half water) Mix cornmeal and salt, then pour on the boiling water, stirring constantly until the mixture is smooth. Drop by tablespoonfuls on a slightly greased griddle or skillet. Cook for 6 minutes, turn and cook for 5 minutes longer. ============================================================================ Hope that this is what you wanted. <<Rich>> --- Quick Msg Editor v0.40 * Origin: --The Cook-- BBS (303) 861-0814 Denver Co (1:104/419) ------------------------------------------------------------------------------- Msg #: 48 Date: 09 Jul 89 09:40:48 From: Ellen Cleary on 109/30 To: Everyone on 109/312 Subj: Recipe: Banana Bran Muffins 1 egg 1/4 c milk 2 Tbsp oil 1 c mashed ripe banana (about 2 large) 1 c oat bran 1 c flour 3 Tbsp sugar 2 1/2 tsp baking powder 1/s tsp salt Preheat oven to 400 degrees. Grease 12 muffin cups. Beat egg. Combine with milk and oil. Add banana and mix well. Combine oat bran, flour, sugar, baking powder and salt. Add to liquid ingredients and stir just enough to moisten. Fill muffin cups 1/2-2/3 full. Bake 20-25 minutes. --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 35 Date: 10 Jul 89 16:15:25 From: Pat Buttons on 109/30 To: All on 109/312 Subj: Carrot-Bran Muffins,Microwave. 3/4 C. V8 vegetable juice 1/4 C. packed brown sugar 1 C. bran cereal flakes 1 C. flour 1 1/2 C. finely shredded carrots 1 tsp baking powder 1/4 raisins 1/2 tsp baking soda 1 egg, beaten 1/2 tsp ground cinnamon 2 Tbs vegetable oil 1/4 tsp ground nutmeg 1. In medium bowl combine V8 juice, cereal, carrots and raisins; let stand 5 minutes. Add remaining ingredients; stir until just mixed. 2. Place 2 paper liners in each cup of microwave-safe muffin ring or 6 custard cups. Fill 1/2 full with batter. Microwave 6 at a time, uncovered, on HIGH 2 1/2 minutes or until toothpick inserted in center comes out clean. Rotating or rearranging once durng cooking. Makes 12 muffins. --- * Origin: Pioneer Valley PCUG#2 (Opus 1:321/111) ------------------------------------------------------------------------------- Msg #: 12 Date: 13 Jul 89 01:35:06 From: Pat Buttons on 109/30 To: Carolyn Velasquez on 109/312 Subj: Zucchini Bread See also 65 3 eggs 1 c. oil 2 cups sugar 2 cups zucchini, grated 3 tsp. vanilla 3 cups flour 1 tsp. baking soda 1/4 tsp. baking powder 1 tsp. salt 3 tsp. cinnamon 1 c. nuts Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Mix flour, soda, baking powder,salt and cinnamon in a bowl. Add flour mixture to first mixture and blend. Add nuts. Bake in two greased 9 x 5 inch loaf pans at 325 degrees 1 hour or until tests done. Remove from pans at once and cool on rack. --- * Origin: Pioneer Valley PCUG#2 (Opus 1:321/111) ------------------------------------------------------------------------------- Msg #: 40 Date: 16 Jul 89 20:56:00 From: Jean Hores on 109/30 To: All on 109/312 Subj: Re:Applesauce Krispies Muffins See also 123 3/4 c flour 3/4 t baking powder 1/2 t baking soda 3/4 t cinnamon 6 T margarine 1/2 c packed brown sugar 2 eggs 1/2 c applesauce 1/2 c raisins 3/4 c Rice Krispies cereal Preheat oven to 350. Grease 12 muffin pan or place cupcake paper in each cup. In small bowl, combine flour, baking powder, baking soda, and cinnamon. With electric mixer, blend margarine and sugar. Add eggs and applesauce and blend well. Mix in flour mixture. Add raisins and cereal. Pour batter into muffin cups. Bake for 18-20 minutes. --- FD 2.00 * Origin: Chef's Pantry (1:226/260) ------------------------------------------------------------------------------- Msg #: 18 Date: 17 Jul 89 12:00:00 From: Harry Morton on 109/30 To: All on 109/312 Subj: Good Morning Grub Sourdough Starter: (Great Biscuits) 1 cake or envelope of dry yeast 4 cups warm water 2 tablespoons sugar 4 cups flour 1 raw potato, quartered dissolve yeast in warm water, and then mix all ingredients in a one gallon crock. (Do not use a metal container.) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add one cup warm water, two teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. --- QuickBBS v2.04 * Origin: <Bill's Try (817-526-2941) The All Round BBS> (1:395/3) ------------------------------------------------------------------------------- Msg #: 19 Date: 17 Jul 89 12:06:00 From: Harry Morton on 109/30 To: All on 109/312 Subj: Cowboy Morning Cowboy Biscuits 5 cups flour 1 teaspoon sugar 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup cooking oil 2-1/2 cups starter (see previous message for starter recipe) Place flour in a large bowl and make a well in the flour. Pour starter into the well and add all other ingredients. Stir until mixture no longer picks up flour. Cover and let rise three to four hours, or overnight. Place dough on floured board and roll to one-half-inch thickness. Cut out biscuits and place in greased cast-iron Dutch oven. Set by the campfire to rise for one to two hours. Place hot lid on oven, set oven on coals, and place coals on lid. Cook until brown (five to eight minutes). Best biscuits you ever ett! --- QuickBBS v2.04 * Origin: <Bill's Try (817-526-2941) The All Round BBS> (1:395/3) ------------------------------------------------------------------------------- Msg #: 34 Date: 20 Jul 89 02:26:32 From: Danny Scriven on 109/30 To: Sheryl Lewinter on 109/312 Subj: Whole Wheat Sourdough Charli: OK...here goes: _____________________________ _________/ Sourdough Whole Wheat Bread \_______________________ Sourdough Starter Ingredients: =========== 1 T. dry active yeast 2 C. unbleached white flour 2 C. lukewarm water Method: ====== Combine all the starter ingredients in a large ceramic or glass bowl; mix well. Let stand, uncovered, in a warm place for 24 to 48 hours, stirring ocassionally. Bread Ingredients: =========== 1-1/2 C. starter 3 C. lukewarm water 2 T. sugar 1 T. salt ( I use 1/2 of that) 5 C. unbleached white flour, OR 3 C. unbleached white flour and 2 cups whole wheat flour -- approximately 1/4 C. melted butter, cooled 1-1/2 C. whole wheat flour Corn Meal Butter Method: ===== Remove the amount of starter (one and one-half cups) neede for the bread and place in a large bowl. ***REPLENISH*** the remaining starter by adding one cup of warm water and one cup of unbleached white flour. Let mixture stand in a warm place a few hours and the refrigerate for future use. To the one and one-half cups of starter in the bowl, add the remaining lukewarm water, sugar salt and two and one-half cups of the unbleached white flour. Beat by hand until smooth. Let stand in a warm place 12 to 18 hours. Stir the aggreeably yeasty smelling batter down and mix in the melted butter and whole wheat flour and enough of the remaining unbleached white four to make a moderately stiff dough. Turn onto a lightly floured board and knead until smooth and satiny, about 15-20 minutes. Place in a clean buttered bowl, turn to grease the top cover and let rise until doubled in bulk...about two hours. Punch down the dough and shape into two loaves...round ones are nice. Place on an oiled baking sheet sprinkled with corn meal. Brush the tops with the butter. Cover and let rise in a warm place until doubled in bulk, about one and one-half hours. Preheat the oven to 400 Bake 40 to 50 minutes or until bread sounds hollow when tapped on the bottom. Cover with aluminum foil if bread starts to over-brown. Cool on a rack. Makes Two Loaves NOTE: Store the unused starter in a glass or ceramic container loosely covered with waxed paper. The starter should be replenished or used at least once every 10 days. Before using, the starter should be left at room temperature until mixture starts to bubble again, about 12 hours. Remove the amount needed for a recipe and replenish the remainder by adding one cup of flour and one cup warm water. _____________________________________________________________________ Enjoy.... =Danny= --- LYNXedit v1.32 * Origin: Unidentified Frying Objects: Pandora's Box (1:152/6) ------------------------------------------------------------------------------- Msg #: 42 Date: 28 Jul 89 19:15:12 From: Ellen Cleary on 109/30 To: Everyone on 109/312 Subj: Recipe: Whole wheat banana bread This recipe is really great--sweet, full of banana flavor and the texture of the bread is great. 1/2 c butter 1 c sugar 2 eggs, slightly beaten 1 c mashed bananas (3 medium) 1 c flour 1/2 tsp salt 1 tsp soda 1 c whole wheat flour 1/3 c hot water 1/2 c chopped walnuts Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt and soda. Stir in whole wheat flour. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes. --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 43 Date: 26 Jul 89 18:36:39 From: Mike Avery on 109/30 To: Rich Harper on 109/312 Subj: Farmers Rye bread A long overdue obligatory recipe that the bakers on the echo might enjoy... Beatrice Ojakangas' Farmer's Rye Bread This is from Beatrice Ojakangas' book, "Great Whole Grain Breads". This is the bread that she grew up on, and she feels it is one of the best rye breads around. Having made this bread, I feel it is not just a good rye bread, it is also a good bread. Makes 1 loaf. INGREDIENT LIST 1 package active dry yeast, 1/4 cup warm water, 1 cup warm potato water (105-115 F.), 1 TBSP light or dark brown sugar, 1 TBSP butter, lard, or bacon fat, melted, 1 1/2 tsp salt, 1 1/2 cups dark rye flour, and 2 to 2 1/2 cups bread flour, or unbleached all-purpose flour. INSTRUCTIONS In a large mixing bowl disolve: 1 package active dry yeast in 1/4 cup warm water. Let this stand 4 minutes, or until the yeast foams. Add: 1 cup warm potato water (105-115 F.), 1 TBSP light or dark brown sugar, 1 TBSP butter, lard, or bacon fat, melted, 1 1/2 tsp salt, and 1 1/2 cups dark rye flour. Beat well, then stir in: 2 to 2 1/2 cups bread flour, or unbleached all-purpose flour. Add the flour until a stiff dough is formed. Cover the bowl and let the dough rest 15 minutes. Turn the dough out onto a floured board and knead until smooth, about 10 minutes. Wash the bowl and oil it. Place the dough in the bowl, turn the dough to oil it. Cover the bowl and allow dough to rise in a warm draft-free place until doubled, about 1 hour, 15 minutes. Punch the dough down and shape it into a round loaf. Grease a 9 inch round cake pan. Place the dough in the pan and allow it to rise again until almost doubled, 45 minutes or so. Pierce the dough all over with a fork. Place the dough in a preheated 375 F. oven and bake 45 to 50 minutes, or until the loaf sounds hollow when tapped. Remove the loaf from the pan and cool on rack. Brush with melted butter while the loaf is hot. Enjoy! Mike ... OPUS EXPRESS 2.20 - Reducing BBS Connect Times Near You! --- Via Silver Xpress V2.20 --- QM v1.00 * Origin: Remember the 2nd Amendment?, NFA BBS *80386 + HST = FAST* (1:382/26.0) ------------------------------------------------------------------------------- Msg #: 25 Date: 29 Jul 89 14:39:00 From: Rich Harper on 109/30 To: All on 109/312 Subj: Muffins, Recipe Here is a sample recipe of the new file Muffins. I know that many of you have expressed your like of muffins, so I created this file for those of you that are fond of them. This was created on the new version of Meal Master but you can use the MM-54 and import them. But there will not be all of the different indexes that are listed at the top. ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Pumpkin Muffins Categories: Dinner Breakfast Breads Brunch Servings: 4 1 c Unbleached Flour, Sifted 2 t Baking Powder 1/4 t Salt 1/4 t Ground Cinnamon 1/4 c Vegetable Shortening 2/3 c Sugar 1 ea Large Egg 1/2 c Canned, Mashed Pumpkin 2 T Milk Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. ----------------------------------------------------------------------------- Enjoy and you can request the file under the magic name of Muffin. <<Rich>> --- Quick Msg Editor v0.40 * Origin: --The Cook-- BBS (303) 861-0814 Denver Co (1:104/419) ------------------------------------------------------------------------------- Msg #: 7 Date: 29 Jul 89 20:18:00 From: Carolyn Velasquez on 109/30 To: All on 109/312 Subj: Recipe Request Reply to 6 See also 8 M C F A B U L O U S B I S C U I T S Makes 6 Directions Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you QTY MEASURE PREPARED INGREDIENT can knead dough in bowl till smooth and elastic. Shape dough into 6 1/4 cup 7-up patties of equal size, 1" thick & 1/4 cup buttermilk place 1 patty in center of a greased 2 cups bisquick 9" round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of butter or margarine. Bake at 450F-(very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits. --- via Quickpoint XRS 2.3+ * Origin: Vulcan II -=[Sayreville NJ USA]=- (Quick 1:107/350.2) ------------------------------------------------------------------------------- Msg #: 34 Date: 01 Aug 89 22:17:57 From: Sam Waring on 109/30 To: Ellen Cleary on 109/312 Subj: Re: Gloria Pqitzer's recipes TORONTO BRAN MUFFINS (From Dawn Donuts) Makes 1 dozen 3 c. 40% Bran Flakes cereal 1/2 t. of either orange or vanilla 1-1/4 c. hot milk extract 2 T. oil 9-oz. box yellow cake mix 3 eggs Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. --- * Origin: National Firearms Assoc., *80386 + HST = FAST* (512)-441-6300 (Opus 1:382/26) ------------------------------------------------------------------------------- Msg #: 38 Date: 13 Aug 89 10:04:21 From: Ellen Cleary on 109/30 To: Everyone on 109/312 Subj: Recipe: Peanut Butter Bread This recipe was originally posted here by Michael Maksin and is it ever good!! 2 c flour 3/4 c sugar 1 Tbsp baking powder 1 tsp salt 3/4 c peanut butter 1/4 c melted butter 1 c milk 1 egg, slightly beaten Preheat oven to 350 degrees. Grease and flour a loaf pan. Combine flour, sugar, baking powder, and salt. Cut in peanut butter to resemble coarse meal. Add butter, milk and egg. Bake 50-55 minutes. Cool completely before slicing. --- * Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10) ------------------------------------------------------------------------------- Msg #: 46 Date: 13 Aug 89 19:12:03 From: Sam Waring on 109/30 To: Bill Jones on 109/312 Subj: Meal Master See also 76 Bill, try National Firearms Association BBS at 441-6300 in south Austin. I'll upload MM 6.0 there, and you can also get the cooking echo from them. I think I sent you a message a week or so back telling you you could get cooking echo at Beggers Board, but since then the sysop had a fight with the net coordinator and dropped Fido for EggNet. (Sorry, Rich, I wasn't sure this would get where it's going on the local echo, or I would have put it there.) And while I have your attention: My absolutely Yankee mother-in-law taught me to like this. It's best done with the two one-pound coffee cans as recommended. (I scrounge mine from the office, since I can't stand mass market coffee and drink a heavy French sort I buy as whole-bean. Everyone says it smells great, but you can't get them to drink it---sure does cut down on folks bumming coffee from you! :-{)### ) Now, where was I? Oh, yeah--- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: BROWN BREAD Categories: Breads Servings: 16 1 c Yellow cornmeal 1 c Rye flour 1 c Whole wheat flour 2 t Baking soda 1 t Salt 1 c Black raisins or currants 2 c Buttermilk 3/4 c Dark unsulfured molasses Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 6" squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 2" of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. ---------------------------------------------------------------------- --- via Silver Xpress V2.20 * Origin: Remember the 2nd Amendment?, NFA BBS, (386+HST=FAST) (512) 441-6300 ------------------------------------------------------------------------------- Msg #: 9 Date: 13 Aug 89 20:23:15 From: Sam Waring on 109/30 To: All on 109/312 Subj: Recipe: Ale Bread After Sam Duckworth's mention of the Society for Creative Anachron- ism, I got to thinking a bit about recipes, and finally remembered I had this one hiding in my files. I picked it up from the local news- paper a few years back when they went to cover the local Barony's Yule feast. ---------- Recipe Extracted from Meal-Master (tm) Database ----------- Title: ALE BREAD Categories: Breads Servings: 8 2 c Unbleached flour 2 t Baking powder 1 x Dash salt 1 cn (12 oz) beer or ale(no lite) 1 x Handful chopped green onion 1 x Handful grated cheese (opt) Stir flour, salt, and baking powder together. Add beer. Stir in green onions and cheese, if desired. Knead dough briefly, adding more flour if sticky. Shape into a round loaf and place in a greased pie pan or on a greased cookie sheet. Bake at 375 degrees for 30 minutes, until golden brown or until loaf sounds hollow when tapped. ---------------------------------------------------------------------- --- via Silver Xpress V2.20 * Origin: Remember the 2nd Amendment?, NFA BBS, (386+HST=FAST) (512) 441-6300 ------------------------------------------------------------------------------- Msg #: 2 Date: 18 Aug 89 21:47:51 From: Connie Dobrowolski on 109/30 To: All on 109/312 Subj: Breads You can bake the Hobo Bread in large tuna cans that have been washed well, dried, greased and floured. Or in regular loaf pans. Hobo Bread 1 1/2 c raisens 1 c. boiling water 4 tsp. baking soda 1/2 tsp. nutmeg 1 tsp. vanilla 3 tbsp. vegetable oil 2 eggs, beaten 1 c. sugar 2 c. flour 1/2 cup chopped nuts Topping: Mix 1/4 cup sugar and 1/4 cup finely chopped nuts together and set aside. Bring raisens and water to boiling point; boil for 10 min. in 3 1/2 qt. pan. Cook to lukewarm. Add soda and stir. Add other ingrediants and mix well. Pour into 8 1/2 x 3 1/2 greased & floured loaf pans. Sprinkle with topping. Bake 350 for 40-45 min. If you use the tuna cans, fill them about half full. My grandma gave me this recipe. She grew up on the farms in Canada with many brothers and sisters and they used the cans to bake this bread in because of the depression. Enjoy!s --- QM v1.00 * Origin: 10-Forward (1:303/2.16) ------------------------------------------------------------------------------- Msg #: 13 Date: 15 Aug 89 20:44:00 From: Bob Butler on 109/30 To: Sheryl Lewinter on 109/312 Subj: Sourdough white bread I've had good success with this recipe every time I've tried it. It's from "Farm Journal's Homemade Breads" -BQBE- Begin QuikBook Recipe Export Title: Farm Journal's Sourdough White Bread Keywords: Sourdough, Breads 1 c Sourdough starter 2 c warm water (105 - 115 F) 2 1/2 c sifted flour 1 pkt active dry yeast 1/4 c warm water (105 - 115 F) 1 c milk 3 T sugar 2 t salt 3 T butter or margarine 8 1/2 - 9 1/2 c sifted flour 1 T butter or margarine, melted Makes 3 loaves. In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2 1/2 c flour until well blended. Cover loosely with plastic wrap. Let stand in a warm place (85 F) at least 12 hours. In a small bowl, sprinkle yeast over 1/4 c warm water; stir until dissolved. In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter until warm (105 - 115 F). Remove from heat, stir in yeast mixture. Stir yeast mixture into starter mixture. Stir in 2 1/2 c flour until well blended. Cover loosly with plastic wrap. Let rise in a warm place until almost doubled, about 45 minutes to one hour. Stir down batter, Gradually stir in enough additional flour to make a soft dough, Turn out dough onto lightly floured surface, knead until smooth and elastic, about 5 to 7 minutes. Divide dough into thirds, cover and let rest 10 minutes. Shape each third into a loaf. Place each into a greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45 minutes to one hour. Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with melted butter. Cool on racks. -EQBE- End QuikBook Recipe Export --- FD 2.00 * Origin: TBDI - The Butler Did It (or maybe it was the cook?) (1:282/12.1) ------------------------------------------------------------------------------- Msg #: 18 Date: 21 Aug 89 18:52:00 From: Bob Butler on 109/30 To: All on 109/312 Subj: More sourdough I tried two of the breads, the Sourdough Pumpernickle and The Doctor's Sourdough Bread. The Pumpernickle was fantastic, even though I substituted medium rye flour for dark rye flour. I froze one of the loaves just before the final rising and it was just as tasty thawed and baked. It didn't rise as much, but I think I was impatient and didn't give it enough time. The Doctor's Bread I tried for the first time today. I'd give it a C+. I did have some mishaps when I made it, so perhaps it is better if done correctly. I got busy and ended up having to punch it down and give it an additional rising, and when I was ready to bake the bread was just barely over the edge of the pan and then it deflated a bit. I wouldn't think either of these would effect the flavor much, though. -BQBE- Begin QuikBook Recipe Export Title: The Doctor's Sourdough Bread Keywords: Sourdough,Breads Servings: 18 1 c Sourdough Starter 2 c Warm Water 2 c Warm Milk 1 T Butter 1 pk Active Dry Yeast 1/4 c Honey 7 c Unbleached Flour 1/4 c Wheat Germ 2 T Sugar 2 t Salt 2 t Baking Soda Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves -EQBE- End QuikBook Recipe Export -BQBE- Begin QuikBook Recipe Export Title: Sourdough Pumpernickle Keywords: Sourdough,Breads Servings: 10 1 1/2 c Active Sourdough Starter 2 T Caraway Seeds, Chopped 2 c Unsifted Rye Flour 1/2 c Boiling Black Coffee 1/2 c Molasses 1/4 c Dry Skim Milk 2 t Salt 3 T Melted Shortening 1/2 c Whole Milk 2 3/4 c Unbleached Flour 1 pk Active Dry Yeast Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. -EQBE- End QuikBook Recipe Export --- FD 2.00 * Origin: TBDI - The Butler Did It (or maybe it was the cook?) (1:282/12.1) ------------------------------------------------------------------------------- Msg #: 19 Date: 21 Aug 89 18:56:00 From: Bob Butler on 109/30 To: All on 109/312 Subj: Final Sourdough The other recipe I tried was the sourdough pizza crust recipe. Yum! We actually used it for "pizza buritos" (mix all the pizza ingrediants in a food processor, spread on the dough and wrap it up like an egg roll or a burrito). They were very good. Title: Sourdough Pizza Shells Keywords: Sourdough,Pizza Servings: 4 1 c Sourdough Starter 1 T Shortening, Melted 1 t Salt 1 c Flour Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. -EQBE- End QuikBook Recipe Export --- FD 2.00 * Origin: TBDI - The Butler Did It (or maybe it was the cook?) (1:282/12.1) ------------------------------------------------------------------------------- Msg #: 7 Date: 29 Aug 89 20:19:32 From: Theresa Bryant on 109/30 To: Theresa Bryant on 109/312 Subj: Re: Banana Bread > This is a recipe I tried the other night. Had some bananas > that definately tasted better in this bread than they would > have otherwise. > I left out the nuts and the bread was still gobbled up by > co-workers. > I also doubled the recipie with no noticible problems. > Cream: 1 c. white sugar > 1/2 c. butter or shortening > Add: 3 well ripened bananas > 2 beaten eggs > Add: 2 c. sifted flour > 1 t. soda > Add: 1 c. nuts > > Bake at 350 degrees for about 1 hour. > TB --- * Origin: THE LIVEWIRE: Totally Electrifying in Chattanooga, TN. 615/875-6540 (Opus 1:362/130) ------------------------------------------------------------------------------- Msg #: 47 Date: 31 Aug 89 20:35:51 From: Ellen Cleary on 109/30 To: Bob Branch on 109/312 Subj: Recipe: Spoon Bread FMPT 2 I have other recipes for this that I will be happy to share. I have tried several versions, since I had no idea what this should be like. I have concluded that it isn't one of my favorites. But if it's what you're looking for and you'd like some other versions, I'll be happy to share them. 2 c milk 1 tsp salt 1/2 c corn meal 3 eggs separated 2 Tbsp butter 1/2 tsp baking powder Preheat oven to 350 degrees. Grease a 1 qt. casserole. Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden spatula, stir until thick, about 5 minutes. Beat in yolks, butter and baking powder. Let rest a few minutes. Beat whites until stiff. Fold in. Place in casserole. Bake 40 minutes, until puffed. Serves 6 --- msged 1.99S ZTC * Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2) ------------------------------------------------------------------------------- Msg #: 48 Date: 31 Aug 89 20:44:56 From: Ellen Cleary on 109/30 To: Doug Smith on 109/312 Subj: Recipe: Whole Wheat Banana Bread FMPT 2 1/2 c butter 1 c sugar 2 eggs, slightly beaten 1 c mashed bananas (3 medium) 1 c flour 1/2 tsp salt 1 tsp soda 1 c whole wheat flour 1/3 c hot water 1/2 c chopped walnuts Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt and soda. Stir in whole wheat flour. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes. --- msged 1.99S ZTC * Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2) ------------------------------------------------------------------------------- Msg #: 49 Date: 31 Aug 89 20:51:01 From: Ellen Cleary on 109/30 To: Mike Avery on 109/312 Subj: Recipe: Fairy Gingerbread FMPT 2 I'm not going to have time to enter my collection before I go, but I can at least send you one. 1 c sugar 1/2 c butter 2 eggs 1 c milk 1 c molasses 2 1/2 c flour 1/2 tsp soda 1 Tbsp ginger Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces. --- msged 1.99S ZTC * Origin: What's Cookin' at Ellen's House? New Orleans, LA (1:396/10.2) -------------------------------------------------------------------------------