Date: Sat, 22 May 1999 22:51:07 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n026 -------------- 001 - "Jeff & Linda Drake" - Shaping Pizza Dough 003 - Jenny Hensley (hensley@co - Vienna Bread 004 - Jenny Hensley (hensley@co - Makes 2 loaves 005 - Debra Sawyers Subject: Gluten-free...thanks! Date: Sun, 16 May 1999 14:19:20 -0600 Hi all, I usually only lurk on this list, but I wanted to thank the person who posted the gluten free recipes. I passed them on to several people who have children on gluten free diets. They were appreciated! Linda Wife to Jeff, mom to Benjamin 7, Jesse 4, and Nathan 2 1/2, DS E-mail: ldrake@cp.duluth.mn.us Drake Family Homepage: http://www.cpinternet.com/~ldrake --------------- MESSAGE bread-bakers.v099.n026.2 --------------- From: Al Lee Subject: Shaping Pizza Dough Date: Sun, 16 May 1999 15:10:58 -0500 I have what I think is a great recipe for pizza dough, at least it makes excellent pizza shells. Now, I need to know how to get these uniform round, and thin, I think I need to toss or spin them. But, there is something I'm missing, either my dough is too tough, or I don't let it "rest" enough. When I try to toss it, it tends to tear! Any suggestions? My dough is fairly tough, or stiff! I wonder if I can get apprenticed somewhere to pick up this skill? Regards, Al Lee Allen, Texas --------------- MESSAGE bread-bakers.v099.n026.3 --------------- From: Jenny Hensley (hensley@columbus.rr.com) Subject: Vienna Bread Date: Sun, 16 May 1999 22:02:43 -0400 (EDT) My kids loved this for french bread the next morning..Of course, my husband liked it fresh with a fresh tomato pasta dish with lots of garlic. * Exported from MasterCook * Vienna Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : None Breads-Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1 tablespoon oil 1 1/2 teaspoons sugar 3/4 teaspoon salt 3 cups bread flour 3 tablespoons dry milk 2 teaspoons yeast Place all ingredients in your machines fully assembled pan, in the order specified by your machines manufacturer. Select the basic, white or french cycle and press start. Posted to Recipe Archive - by RST G on May 11, 1999. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n026.4 --------------- From: Jenny Hensley (hensley@columbus.rr.com) Subject: Makes 2 loaves Date: Sun, 16 May 1999 22:00:17 -0400 (EDT) For a family of 4, we eat one that night and I freeze the other..Plenty to go around..The aroma is wonderful..enjoy. * Exported from MasterCook * Rosemary Herb French Bread Recipe By : Cooking Light 10/98 pg 144 Serving Size : 10 Preparation Time :2:15 Categories : Bread Recipes - Herb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 C Bread Flour 2 1/4 Tsp Dry Yeast -- (1 Pkg) 2 Tsp Sugar 1 Tsp Rosemary -- Dried Or Fresh 1/2 Tsp Basil -- Dried 1/2 Tsp Thyme -- Dried 1/2 Tsp Oregano -- Dried 1/2 Tsp Salt 1 C Water 1 Tsp Olive Oil 3 Tbsp Parmesan cheese -- Shredded 1 Tsp Rosemary -- Dried Or Fresh 1/4 Tsp Garlic Powder In bread machine: Add flour thru water in your bread machine according to the manufacturer's instructions. Select dough cycle and run machine. Remove dough from machine, but do not bake. Preheat to 350F, and turn dough out onto a lightly floured surface; rub with oil. Shape into a 12 inch long loaf. Place loaf on a baking sheet. combine cheese, 1 tsp rosemary, and garlic powder; sprinkle over top of loaf. Bake at 350F for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n026.5 --------------- From: Debra Sawyers Subject: Amish Starter and Recipes Date: Sun, 16 May 1999 18:56:32 -0700 (PDT) MMMMM----- Recipe via Meal-Master (tm) v8.04 Title: Amish Friendship Bread (Original Starter Recipe)-Pa Dutch Categories: Yeastbreads Yield: 1 servings MMMMM----------------------MM BY H PEAGRAM--------------------------- 1 pk Active dry yeast 2 1/2 c Warm water 2 c Sifted flour 1 tb Sugar Dissolve yeast in 1/2 cup of the warm water in a deep glass or plastic container. Stir in remaining warm water, flour and sugar. Beat until smooth. Cover with loose fitting cover. DO NOT REFRIGERATE! The starter requires 10 days for fermentation as follows: DAYS 1, 2, 3 and 4:... Stir batter DAY 5:................ Add 1 cup each milk, flour, sugar and stir DAYS 6, 7, and 8:..... Stir batter each day DAY 10: ............. Add 1 cup each flour, sugar, milk; stir. The batter is ready to use. This makes 3 cups batter to use in the recipes. If you want to you may pour 1 cup batter each into 3 containers and give 1 or 2 away. Save 1 cup to begin process all over again OR you can use all 3 cups batter for the recipes at 1 time and when you want to bake these again just start the starter again. MMMMM Amish Batter To make just enough to make one recipe with one cup left over to start next batch add only 1/3 cup of each at each addition. Do Not Refrigerate Do Not use metal spoon 1 c sugar, 1 c flour, 1 c milk, stir Day 1 - Do nothing; it has been stirred Day 2 - Stir (use wooden spoon or plastic) Day 3 - Stir Day 4 - Stir Day 5 - Add 1 c. milk, 1 c. sugar, 1 c. flour Day 6 - Stir Day 7 - Stir Day 8 - Stir Day 9 - Stir Day 10 - Add 1 c. milk, 1 c. sugar, 1 c. flour Stir, then pour 1 cup into 4 containers, these are now starters. Give 3 away and keep 1. You can make Cinnamon Bread or Friendship Bread with what is left in your container. Cinnamon Bread Remainder of Amish Batter 1 c. oil 4 eggs 2 c. flour 1 c. sugar 3 t. cinnamon 1/2 t. salt 1 t. baking soda 1 small box instant vanilla pudding 1/2 c. raisins 1/2 c. crushed nuts Mix Pour into 2 greased loaf pans. Bake at 325F 1 hour. Sprinkle cinnamon sugar on top when it comes out of oven. Friendship Bread Remainder of Amish Batter 2/3 c. oil 3 eggs 2 c. flour 1 c. sugar 1 t. cinnamon 1/2 t. salt 1/2 t. baking soda 1 1/4 t. baking powder 1 t. vanilla canned fruit or 2 c. diced apples or raisins Mix. Pour in 2 greased loaf pans. Bake at 350F for 50-60 minutes. Biscuits 1 c. flour 1/2 t. baking soda 1/2 t. salt 2 t. baking powder Combine all above in large bowl. With spoon make well (dent) in center. Combine: 2 eggs 1 c. Amish batter 1/4 c. oil Beat 2 minutes on medium speed. Pour egg mixture into flour mixture all at once. Stir until dough cleans sides of bowl. Pour onto floured board. Roll 1/2" thick. Cut our (circle cutter). Place close together on greased cookie sheet. Brush top of biscuits w/ melted butter. Cover, let rise in warm place 30 minutes. Bake at 350F 15-20 minutes. Makes 2 dozen 3" biscuits. Chocolate Cake Cream: 2/3 c. shortening 1 2/3 c. sugar Add: 3 eggs 1 c. Amish batter 1 t. vanilla Beat 2 minutes on medium speed. Combine: 2/3 c. cocoa 1 1/2 t. baking soda 1 t. salt 2 c. flour 1/2 t. baking powder 3/4 cup cold water 1 cup nuts, chopped Add flour mixture to batter alternately with 3/4 cup cold water. Beat 1 minute on medium speed. Mix in by hand 1 cup chopped nuts. Pour into greased and floured 9x12 pan. Bake at 375F 30-40 minutes. Apple Bread 1 1/2 c. sugar 3/4 c. oil 1 t. vanilla 2 c. flour 2 t. cinnamon 2 eggs 1 c. Amish batter 1/2 t. baking soda 1 t. salt Beat well on low speed for 2 minutes. Fold in by hand: 1 c. chopped nuts 3 c. diced fresh apples Pour into 2 well greased loaf pans. Bake at 375F 50-60 minutes. Cinnamon Rolls 2 c. flour 1 c. milk 1 c. Amish batter Combine in large bowl and let set at room temperature overnight or 10-12 hours. Stir down. Combine: 1 egg 3 t. sugar 1/2 c. shortening 1 t. salt 1/2 t. baking soda 1 t. baking powder Add small bowl all at once to stir down. Pour dough out on well floured board and knead until no longer sticky. Roll out to 1/2" thickness in a rectangle shape. Brush dough with soft butter. Combine: 1/4 c. sugar 1 T. cinnamon 1/2 c. crushed nuts Sprinkle cinnamon-sugar mixture over buttered dough. Beginning at wide side, roll up, and seal seam. Cut 1" slices and place on well greased cookie sheet. Let rise 30 minutes. Bake at 350F 30-35 minutes. Pancakes 1 c. flour 1/2 t. salt 1 t. baking powder 1 t. baking soda 2 t. sugar Combine above in large bowl. Add 2 T. oil 2 c. Amish batter 1/2 c. milk 1 egg Add small bowl to large and mix on medium speed. Spoon batter onto greased griddle. Waffles Prepare batter for pancakes except increase oil to 1/4 cup Cornbread 1 c. Amish batter 2 eggs 1 1/2 c. milk 2 t. sugar 1/2 c. flour 1 1/2 c. cornmeal Combine all above in large bowl and beat at medium speed for 2 minutes. Add: 1/4 c. oil 3/4 t. baking soda 1/2 t. salt 1 t. baking powder Mix until well blended and pour into well greased 9" square pan. Bake at 425F 25-30 minutes. Muffins 1/2 c. flour 1/2 c. brown sugar 1/2 c. whole wheat or bran flour 1 t. baking soda Combine all above in large bowl. With spoon make a well (dent) in center of flour mixture. In the well add: 1/2 c. milk 1 slightly beaten egg 1/2 c. oil 1 1/2 c. Amish batter 2 T. undiluted orange juice Stir with fork until mixture is well moistened. Do not over-mix, batter will be lumpy. Spoon into well greased muffin cups. Bake at 375F 30-35 minutes. Allow to cool in pan 5 minutes before removing. Chocolate Friendship Bread 3 large eggs 2/3 cup oil 1/3 cup applesauce 2 cups All-Purpose Flour 1 cup unsweetened cocoa 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 2 cups Friendship Starter 1 teaspoon vanilla 1 1/2 cups semisweet chocolate chips sliced almonds or shredded coconut to sprinkle on top of the loaves Grease six mini-loaf pans and sust with granulated sugar with a wire whisk, blend the eggs, oil, and applesauce in a small bowl. In a separate, larger bowl, use a wire whisk to mix flour, cocoa, baking powder, baking soda, salt, and sugar. Remove the wire whisks from the preparation area, because you'll be using only a woden spoon from here on in. Add the wet ingredients, stirring to mix well. Add the starter and vanilla and mix until well blended, then stir in the chocolate chips. Divide the batter equally between the mini-loaf pans. they'll be a little over halfway full. Sprinkle the almonds or coconut atop each loaf. Place the pans on a cookie sheet, which acts as a tray, and place it on the middle rack of a preheated 350F oven. Bake for 30 minutes. Feel the top of each loaf; if they are still soft bake additional 5 minutes, or until the tops of the loaves spring back when gently pressed. Remove the cookie sheet with the pans on it from the oven, and place on a wire rack to cool. Cool the loaves completely in the pans. === http://members.xoom.com/debsawyers/default.htm Sawyers Specialties - hand painted craft items. We have something for everyone. Having trouble finding what you're looking for. Ask if we can make it for you. _____________________________________________________________ Do You Yahoo!? Free instant messaging and more at http://messenger.yahoo.com --------------- MESSAGE bread-bakers.v099.n026.6 --------------- From: Reggie Dwork Subject: archives updated Date: Sat, 22 May 1999 21:17:14 -0700 I have updated the archives for the 4th quarter, 1998. Reggie --------------- MESSAGE bread-bakers.v099.n026.7 --------------- From: Reggie Dwork Subject: hamburger buns Date: Sat, 22 May 1999 19:52:20 -0700 Does anyone have a good recipe for hamburger buns using millet, quinoa, or some other unusual grain?? Thanks, Reggie --------------- MESSAGE bread-bakers.v099.n026.8 --------------- From: Kristin Furgurson Subject: amish friendship bread Date: Mon, 17 May 1999 08:31:05 -0400 Would someone please send me the recipe for the amish friendship bread? I accidently deleted it, and the archives don't have any recipes from 1999 yet... Thanks! --------------- MESSAGE bread-bakers.v099.n026.9 --------------- From: "Russell J. Fletcher" Subject: Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb(Bread Machine) Date: Thu, 20 May 1999 23:44:34 -0700 This bread recipe is for Ezekiel bread, which is the recipe God gave Ezekiel in Ezek 4.9 and told him to eat for 390 days. This recipe is made easier in that you can use cooked beans rather than grinding beans as a lot of other Ezekiel bread recipes are. However, a batter bread is probably closer to what Ezekiel actually ate. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . This is the first time I have posted this recipe with the nutritional information (and the 2nd time altogether). 14.2% calories from fat. Russ Fletcher * Exported from MasterCook II * Ezekiel Bread (Ezek 4:9 NKJ Version) 1.5 lb(Bread Machine) Recipe By : Russell Fletcher GIMPLIMP@EFFECTNET.COM Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine 30 % Cff Or Less Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1 1/2 Tablespoons olive oil 1/4 cup red kidney beans, cooked -- drained 1/4 cup lentils, cooked -- drained 1 1/2 Tablespoons honey 3/4 teaspoon salt 3/4 cup bread flour 3/4 cup barley flour 3/4 cup millet flour 3/4 cup spelt flour 3 tablespoons gluten flour 1 1/2 teaspoons active dry yeast This bread had a surprisingly good taste, considering that a version of it (eaten as barley cakes) was eaten by Ezekiel for a fast for 390 days. Put all ingredients into the bread pan in the order suggested by your bread machine. I use the White Bread setting, Large Loaf (#2 for Oster machine). This is a bread based on Ezekiel 4:9, New King James Version. There are additions such as honey, salt, olive oil, and a little gluten flour to help it out in the bread machine, but then the text doesn't mention the water that would be needed to make bread either. Since I am not good at making bread by hand, I've modified the recipe from the verse for the bread machine. I started with other recipes and modified them for the NKJ version. I used this version because it agrees with Strong's concordance, and others. The Old English in the KJV had fitches, which was translated various ways by some. say is spelt). "And take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself . . . made and formatted by Russ GIMPLIMP@EFFECTNET.COM . Per Serving Nutritional Information Calories (kcal): 1,836.9 % Calories from Fat: 14.2% Total Fat (g): 29.0 % Calories from Carb.: 70.0% Saturated Fat (g): 3.1 % Calories from Protein: 15.9% Monounsaturated Fat (g): 15.3 % Refuse 0.0% Polyunsaturated Fat (g): 2.7 Vitamin C (mg): 1 Cholesterol (mg): 0 Vitamin A (i.u.): 4 Carbohydrate (g): 322.6 Vitamin B6 (mg): 0.29 Dietary Fiber (g): 41.4 Vitamin B12 (mcg): 0 Protein (g): 73.3 Thiamin B1 (mg): 1.12 Sodium (mg): 1,627 Riboflavin B2 (mg): 0.94 Potassium (mg): 601 Folacin (mcg): 317.7 Calcium (mg): 50 Niacin (mg): 11.0 Iron (mg): 14.1 Caffeine (mg): 0.0 Zinc (mg): 2.5 Alcohol (g): 0.0 Daily Values % Daily Value % Daily Value 2000 Calorie Diet 2500 Calorie Diet Total Fat (g): 29.0 45% 36% Saturated Fat (g): 3.1 15% 12% Cholesterol (mg): 0 0% 0% Sodium (mg): 1,627 68% 68% Carbohydrate (g): 322.6 108% 86% Dietary Fiber (g): 41.4 166% 138% Protein (g): 73.3 147% 117% Vitamin A: 0% Vitamin C: 2% Calcium: 4% Iron: 78% - - - - - - - - - - - - - - - - - - --- Russell Fletcher GIMPLIMP@EFFECTNET.COM from Battle Ground, Washington formerly gimplimp@teleport.com AOL Instant Messenger name gimplimp1 --------------- MESSAGE bread-bakers.v099.n026.10 --------------- From: Reggie Dwork Subject: bbq bread Date: Sat, 22 May 1999 21:31:17 -0700 I know I have seen recipes somewhere that one can cook yeasted breads on the bbq. With the weather getting finally getting nice and a new bbq I would like to try this. Anyone have a recipe/s, ideas or suggests to share?? Thanks, Reggie --------------- END bread-bakers.v099.n026 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved