Date: Sun, 30 Jun 1996 06:36:07 -0700

-------------- BEGIN bread-bakers.v096.n023 --------------

    001 - philmguy@wwa.com          - Yeast in bulk
    002 - PMCiesla@aol.com          - piroshky
    003 - LIR119@delphi.com         - Large quantity pita
    004 - LIR119@delphi.com         - Re: pottasium bromate
    005 - "flash gordon, md" <flash - how to store yeast

--------------- MESSAGE bread-bakers.v096.n023.1 ---------------

From: philmguy@wwa.com
Subject: Yeast in bulk
Date: Sun, 30 Jun 1996 01:20:09 -0700

I recently went to Sam's Club to buy Red Star yeast in bulk. Instead of 
getting a one-pound package for $3.50, though, I got 2 one-pound 
packages for that price. Can these vacuum-sealed bricks be frozen and, if 
so, for how long. I recall reading here previously mention of freezing 
after opening the package.

Thanks
Phil
Chicago


--------------- MESSAGE bread-bakers.v096.n023.2 ---------------

From: PMCiesla@aol.com
Subject: piroshky
Date: Sat, 29 Jun 1996 20:24:42 -0400

I don't remember which forum this question came from so I am posting this to
all I subscribe.

To the person asking about "piroshky".  The spelling varies by dialect; I
foudn the following spellings, "piroghi", "pierogi" Piroghi", "Piroshky",
Pirozhky",  and I am certain that I missed some.  So anyway, here are some
recipes and hope you enjoy making them.


Pat in Colorado

--------meal-master
title: Pierogi z Miesem
categories: main dish, sandwiches, ethnic
serves 4

2 c chopped leftover roast or boiled beef
1 slice stale bread, moistened in milk
salt and pepper to taste
1 tbsp butter
1 med. Onion, minced
1-2 tbsp soup stock, (opt)
1/2 stick butter, melted
Parmesan cheese for sprinkling

Chop the meat very fine, combine with bread and season. Cook minced onion in butter until light
golden-brown and add to meat mixture. If meat is lean, add a little meat stock so that stuffing will
not be too dry.

Make dough for Meat Pockets: 

Dough: 2 c flour
1 large or 2 small eggs
few tsp water

Make dough, mixing flour, eggs and water together well.  Work until firm. Roll into a very thin
sheet. Cut into 3-inch squares. 

Fill each pocket with a little of the stuffing, taking care to pinch edges securely together.  Cook in
boiling salted water until pockets swim to the surface.  Drain, arrange in dish for serving, add the
melted butter and sprinkle generously with Parmesan cheese. Excellent as luncheon dish or with
clear soups.

--------

--------meal-master
Title: pierogi
categories: sandwiches, main dish, ethnic
serves 4
Basic Dough:
2 c flour
2 small eggs or 1 large egg
few spoonfuls lukewarm water
Mix flour, eggs and water and work dough until firm. Divide in 2 parts and roll each piece into a
thin sheet on a floured board.  Arrange suffing by the spoonful along one edge of a piece of
dough, 2 to 3 inches from edge. Fold over and cut out in shape of semi-circles with a pastry cutter
or a glass.  Press edges of dough together.  Repeat until all the dough and filling have been used
up.  If necessary, reroll leftover dough and repeat.  This is a fast way of making the pockets. Cook
in boiling water like noodles, covered, so that they will steam. In a few minutes, when pockets rise
to the top, they are done.  Serve with drawn butter.

Fillings:
I.  Cheese

2 egg yolks, 
1 tbsp butter
1 lb pot cheese or farmer cheese, mashed, 
dash of salt
1 tbsp sugar 
3/4 c raisins (opt)

Cream egg yolks and butter. Combine with cheese, season and mix thoroughly.  For a sweet
filling, and sugar and raisins.  Fill pockets as directed above.  Serves 4

II. Potato

2 lbs potatoes
1/2 onion, minced
1 heaping tbs butter
salt and pepper
2-3 tbsp cottage or farmer cheese (opt)
drawn butter and Parmesan or bread crumbs for topping

Cook, mash and season potatoes. Fry onion to a light, golden brown in butter.  Combine with
mashed potato and season to taste; add cheese if desired.  Mix thoroughly and proceed to fill and
cook pockets.  Serves 6 to 8

III. Cabbage

2 small or 1 large head cabbage
2 tbsp cooked dried mushrooms
salt and pepper
topping of drawn utter with bread crumbs or fried minced onion

Prepare cabbage as directed for Sweet Cabbage:   Cut cabbage into small sections, core and
parboil in salted water for 10 minutes.  Drain.  Add 1 tbsp butter, onion, and continue cooking
until onion is lightly brown.  Add cabbage 3 tbs bouillon and salt and pepper.  Simmer, tightly
covered, stirring occasionally, until soft - about 1 hour.  Dust with 2 tsp flour and add 1/2 tsp Maggi
extract or Kitchen Bouquet, stir and let simmer another 5 minutes

Combine with cabbage, season and use to fill pockets. Cook as directed and serve drawn butter
and bread crumbs or onions.  Serves 6 to 7.

IV.  Fruit:

Blueberries, blackberries or cherries are an excellent filling if the "pierogi" are to be used as a
summer dish or as dessert.  Fill the dough pockets with a spoonful of berries each, or with 3 or 4
pitted cherries.  Press edges tightly and cook in boiling water as directed.  Serve with sour cream
and sugar.  If sour cream is omitted, garnish with melted sweet butter.


--------------- MESSAGE bread-bakers.v096.n023.3 ---------------

From: LIR119@delphi.com
Subject: Large quantity pita
Date: Fri, 28 Jun 1996 21:46:49 -0500 (EST)


Please be so kind to forward this to the requstor or I hope the requestor
from Thailand reads this. Gosh Id love some Thai recipes but I will share
them if you dont mind if people ask.

LARGE QUANTITY PITA BREAD ( about 124, 4 0z units )

8 oz  yeast dry instant active ( 220 gm )  you also could use fresh
2 lb 4 oz water ( 1 L )
8 oz sugar ( 240 gm )
6 oz salt ( 170 gm )
3 0z malt syrup ( 0ptional ) 90 gm
9 lb 12 oz water ( variable ) 4 1/2 L
22 lb bread flour ( 10 kg )
1/2 oz commercial dough conditioner ( optional ) 15 gm
4 oz shortening ( optional ) 120 gm

Dissolve yeast in water and set aside to proof( foam )
Dissolve sugar, salt, malt in water.Add the flour to it and stir well. add
the dissolved yeast and mix well to form a dough. Add the shortening and mix
well and let rise until light. Punch down and let rest 20 minutes before
shaping. Scale ( weigh out ) into units( pieces )of 4 0z balls and let rest 15
minutes. Roll out to 1/8 inch thickness or slightly thicker circle.
Place on sheet pans or peels dusted with cornmeal. let proof ( rise ) 3/4 in
volume.Do not dock ( prick ). they will become puffy related to the
fermentation when they are baked as the moisture is released.
Bake in an oven or hearth on peels or baking sheets 460 degrees ( 237 to 240
C ) about 6 minutes. Units will be pale but done. They will collapse
partially when cool. However when baked properly the pita will have an open
pocket of dough.

Note: Typically in the Mid East a  10 to 11% protein flour is used. If you
use a stronger flour ( more gluten/protein ) your water amount will be
variable.
Note2: make sure your water temp is about 80 degree fareheit to maintain
proper dough temperature
Note 3: shortening is only added as a lubricant to the dough but it does
help condition the dough
Note4: if you plan to go commercial may I suggest you use dough conditioner
to inhibit mold and increase shelf life.
I dont know how you plan to use the 1000 pitas!! But good luck and glad I
could help somehow!!
Joan,"Flour Power"                                                                                                                           

`[1;32;46mRainbow V 1.18.3 for Delphi - Registered


--------------- MESSAGE bread-bakers.v096.n023.4 ---------------

From: LIR119@delphi.com
Subject: Re: pottasium bromate
Date: Fri, 28 Jun 1996 21:46:42 -0500 (EST)


For the person inquiring about bromated flour:
Pottasium bromate is added to flour as an oxidizing agent to gluten. In
other words it makes the gluten in flour more stretchable and elastic and
thus a positive effect on bread flour.
It makes the dough stretch better and thus resulting in bigger baked
products. Also bromated flour bakes better under very high temps such as
pizza brick ovens.
Bromated flour is not bleached.  Chlorine dioxide does that!

Pottasium bromate  is added by the miller and not the
baker. Although added in minute amounts there is the question of health
concerns. From my knowledge a few states do not permit this additive in
flours anymore. I think California may be one of the states.

Personally I only use a good quality bread flour without the pottasium
bromate. I also did not find such a significant difference in my breads
using bromated flour.

Hopes this info helps!
Joan,"Flour Power"                                                                                                                           

`[1;33;46mRainbow V 1.18.3 for Delphi - Registered


--------------- MESSAGE bread-bakers.v096.n023.5 ---------------

From: "flash gordon, md" <flash@well.com>
Subject: how to store yeast
Date: Tue, 25 Jun 1996 23:13:27 -0700

>From: Lynn Schneiderman <lynns@creighton.edu>
>Subject: How to store yeast
>Date: Fri, 21 Jun 1996 14:40:44 -0500 (CDT)

>Hi all,
>
>I'm hoping some of you can help me. How can one store yeast so that it
>doesn't go "bad"?   

what i do is buy the big bag at costco and keep it in the freezer. i then
keep maybe half a jar of yeast in the door of the 'frig.  

if you find that you can go thru 2/3rds of a jar before it goes bad, just
transfer 2/3rds of a jar at a time from the frozen "big bag o' yeast."

good luck!

--- It is good to have an end to journey toward; 
   but it is the journey that matters, in the end.  ---Ursula K. LeGuin 
flash gordon, m.d., f.a.c.e.p.  http://www.well.com/user/flash
flash@well.com  / flash@toad.com  / flash@sirius.com  /  flash@river.org




--------------- END bread-bakers.v096.n023 ---------------



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