Date: Sun, 18 Jul 1999 07:51:38 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n035 -------------- 001 - "Jenny Hensley" Subject: Chat: Not in those areas but... Date: Mon, 12 Jul 1999 12:53:19 -0400 NO, I'm not in either area, but if your ever in Central OH, I'm close to there!!! Have a great trip .. I'm still looking for classes in Central Ohio .. if anyone comes across .. None from King Arthur any time soon!! Jenny --------------- MESSAGE bread-bakers.v099.n035.2 --------------- From: cjohnson@brandywine.net (Charlotte Johnson) Subject: Gluten Free Bread Recipes Date: Sun, 11 Jul 1999 14:10:28 -0400 Hello Bread Bakers! Reggie was kind enough to post gluten free recipes to the list in v099.n024. Since the question has come up again & I suspect there are more people out there with wheat allergies here is a list of other links for gluten free recipes. I checked each of them this morning & all are still available. http://www.westbend.com/recipe1.html http://www.kitchenlink.com/cgi/public_frames?page=3Dwheatfree http://www.redstaryeast.com/celiacindex.htm http://www.ichef.com/ichef-recipes/Breads/39171.html http://www.foodwine.com/food/egg/egg0496/gluten.html http://www.glutenfree.com/recipes.html Thanks to Reggie for keeping this GREAT list & happy baking to all subscribers! Charlotte --------------- MESSAGE bread-bakers.v099.n035.3 --------------- From: Regina Rectanus Subject: [Fwd: Munchies for your poochie] Date: Sat, 10 Jul 1999 17:23:48 -0400 I came across this recipe in Bernard Clayton's NEW COMPLETE BOOK OF BREADS, simply titled "Dog Biscuits His comments re: nutritional value, etc.are on pages 716-17. The recipe can be customized to your dogs needs and your creativity. They are even good tasting people food. But watch out for your crowns and fillings. For doggie choppers they are great, but caution is advised when you sample. King Arthur Flour makes a good sturdy bone shaped cookie cutter (I emphasize "sturdy" because the dough contains a lot of rough grains and isn't easy to cut with ordinary cookie cutters, i. e. plastic, etc.). For friends with canine pets, I make small gift bags at Christmas with the bone or doggie shaped cutters. For good eating anytime, scored in squares before baking is just fine. Dogs love 'em any way, shape or form. DOG BISCUITS (Makes about 200 biscuits) 3-1/2 cups all purpose flour, approximately 2 cups whole-wheat flour l cup rye flour l cup cornmeal 2 cups cracked wheat (bulgur) 1/2 cup nonfat dry milk l T. salt (or less) 1 pkg. dry yeast dissolved in 1/2-cup warm water (finger comfortable) 1 can College Inn Brand Chicken stock (14-1/2 oz.). Add water to make 2 cups and warm to a comfortable temperature. 1 egg beaten, mixed with 1-tablespoon milk. In a large bowl, combine the dry ingredients. Add the dissolved yeast and the chicken stock and egg mixture. Beef stock could be used in place of chicken. Mix together and knead into a stiff dough. As in pie dough, if particles won't come together, add more chicken stock or water to make a firm but pliable dough. Divide dough and roll into sheets 1/4 inch thick. Cut into shapes with a cookie cutter or just into squares. Place on a baking sheet. Since there is no need to let them rise beforehand, put the biscuits directly into a 300 deg.oven for 45 minutes, turn off the heat and leave them overnight. In the morning they are bone-hard, guaranteed to clean a dog's teeth in hours. Recipe from Clayton's New Complete Book of Breads Submitted by: Regina Rectanus --------------- MESSAGE bread-bakers.v099.n035.4 --------------- From: Reggie Dwork Subject: wonderful book site Date: Wed, 14 Jul 1999 00:04:28 -0700 is a very interesting site for baking books and a large selection of bread baking books. The prices are definitely good. I haven't dealt with them *yet* .... but with these prices I am going to do so soon. If you order from them please let us know how quickly and well they respond. Thanks, Reggie --------------- MESSAGE bread-bakers.v099.n035.5 --------------- From: Reggie Dwork Subject: bread baking classes at Greystone Date: Mon, 12 Jul 1999 23:47:01 -0700 The Culinary Institute of America at Greystone Education Department 2555 Main Street St. Helena, CA 94574 1-800-333-WCIA Bread Baking: Fundamentals Monday, July 26th to Friday, July 30th 1999 Foundation level 30-hr course Location: St. Helena, California Focus: Baking-Pastry, Professional Workshop ******** Great American Bread Bakers: Hearth Bread Series Monday, August 9th to Thursday, August 12th 1999 Advanced level 24-hr course with Mark Furstenberg Location: St. Helena, California Focus: Baking-Pastry, Professional Workshop ********** Bread Baking: Fundamentals Tuesday, September 7th to Saturday, September 11th 1999 Foundation level 30-hr course Location: St. Helena, California Focus: Baking-Pastry, Professional Workshop ********* --------------- MESSAGE bread-bakers.v099.n035.6 --------------- From: frank volcz Subject: Has anybody tried my Father's bread! Date: Fri, 16 Jul 1999 21:16:36 -0400 (EDT) Hello everyone! I wonder if anybody has tried to make my father's bread. Any problems or success? Please let me know! There is a follow up recipe, to make of the left over dow, what we call in Hungary "LANGOS".If you want it let me know. Good luck with the bread! Frank === Simply a must today!Have unlimited FREE access "on demand" to highly specialised lawyers almost anywhere in USA and CANADA. It work like magic. You would not have to deal with any bullying Government's bureaucrats or agressive unfair privet enterprises.Protects the entire family! Incredible business opportunity too, for busy people who hate selling. http://www.com/ejfa.com/wecare4u _________________________________________________________ Do You Yahoo!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v099.n035.7 --------------- From: hensley@columbus.rr.com Subject: Muffins Date: 16 Jul 99 12:02:10 Eastern Standard Time I am looking for a dinner roll or bread recipe to go with grilled salmon and filet. I'm having a dinner party on 7/24 .. anyone have anything I shouldn't pass up.. Here's a muffin recipe from Cooking Light .. it's great if you have any left over strawberries from pickings. * Exported from MasterCook * Strawberry Orange Muffins Recipe By :Cooking Light 5/99 p170 Serving Size : 12 Preparation Time :0:30 Categories : Biscuits/Muffins Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Strawberries, Halved 3 Tbsp Butter Or Margarine -- Melted 2 Tsp Grated Orange Rind 2 Lg Eggs 1 1/2 C Flour 1 1/4 C Sugar 1 Tsp Baking Powder 1/2 Tsp Salt Cooking Spray 2 Tsp Sugar Preheat to 400F. Combine Strawberries, butter, orange rind and eggs in a blender and process until blended. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1 1/4 c sugar, baking powder and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon into 12 muffin cups coated with cooking spray. Sprinkle with the 2 tsp sugar. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove immediately. Serve with Brandied Strawberry Jam if desired. Brandied Strawberry Jam: 4 c quartered strawberries 1/2 c sugar 1/4 c brandy, divided 1 tsp vanilla extr Combine strawberries, sugar and 3 tbsp brandy in heavy Dutch oven and bring to boil. Reduce heat; simmer until reduced to 1.5 c (about 45 minutes), stirring occasionally. Remove from heat; stir in 1 tbsp brandy and vanilla. Spoon into bowl; cool to room temp, cover then chill. - - - - - - - - - - - - - - - - - - - Per serving: 182 Calories (kcal); 4g Total Fat; (18% calories from fat); 3g Protein; 35g Carbohydrate; 39mg Cholesterol; 169mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n035.8 --------------- From: Reggie Dwork Subject: Sourdoughs Date: Tue, 13 Jul 1999 00:09:48 -0700 Here are a couple more recipes from Rosemary's site. Ableskiver Seven Grain Sandwich Bread * Exported from MasterCook * Ableskiver Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Frothy Starter 2 Eggs 2 Tbsp Oil -- Or Melted Butter 1 Tbsp Sugar 1 C Buttermilk 1/2 Tsp Cardamom All-Purpose Flour -- As Needed To Make Thick Pancake-Like Batter 1 Tsp Baking Powder 1 Tsp Baking Soda These are the lightest, best tasting ones I have ever had. Mix all ingredients except baking powder and soda in a large bowl and let sit for several hours until very bubbly. Stir in baking powder and soda at last minute. Brush each section of the heated ableskiver pan with ample butter. Fill the molds 3/4 full with batter and cook over medium flame until batter swells and a crust starts to form. Use a wooden skewer or knitting needle to pierce the crust and flip each pancake, letting the batter spill into the mold to form the sphere. It will take a little practice to develop your flipping technique. Continue cooking until done. Serve with a dusting of powdered sugar and berry jam on the side. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seven Grain Sandwich Bread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sponge: 1 C Starter (Fully Bubbling And Frothy) 1 C Warm Water 1 C White Bread Flour 1/2 C Whole Wheat Flour 1/2 C 7 Grain Cereal Dough: 2 Tbsp Oil 2 Tbsp Honey 2 1/2 Tsp Kosher Salt 1 C White Bread Flour 1 C Whole Wheat Flour Mix the sponge and let sit in the bowl until bubbly and about doubled. This may take several hours or overnight. Add the dough ingredients and mix until it becomes difficult to continue. Dump out onto your kneading surface and knead in the last flour plus additional flour to keep from sticking. When dough is smooth and elastic, shape and place in a large buttered loaf pan. Cover with buttered plastic wrap and let rise until very light and risen above top of pan. Slash vertically (split-top style) and place in cold oven. Turn oven to 400 degrees and bake until done (about 50 minutes.) I only recently realized that most pan breads can be started in a cold oven. This is especially nice in summer and conserves energy anytime of year. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n035 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved