Date: Fri, 21 Apr 2000 11:50:23 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n035 -------------- 001 - JWest10206@aol.com - easter bread with hard boiled painted eggs 002 - "Phyllis Tesch" Subject: special diet breads? Date: Thu, 20 Apr 2000 23:54:44 -0500 Dad's on a special diet. So I am looking for bread recipes which are very low fat and very low sodium. Preferably for bread machine but I can adapt. 8-) Thanks in advance. --------------- MESSAGE bread-bakers.v100.n035.3 --------------- From: Maure Meinecke Subject: A lurker emerges Date: Sun, 16 Apr 2000 14:48:12 -0500 Hello from Toronto.. This is a step in the search for a recipe for Hutzelbrot and/or Birnenbrot. These breads are holiday breads full of fruit and very good toasted. I believe that they are from Austria and/or Switzerland. Maybe someone out there can help me .. Thanks... Maure --------------- MESSAGE bread-bakers.v100.n035.4 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Ground ginger in old bread recipes Date: Tue, 18 Apr 2000 21:48:01 -0400 Dick Carlton inquired as to the reason for including a small amount of ground ginger in yeast bread recipes in the "old times". I have read in several sources that it was included because it was thought to be beneficial in improving the activity of the yeast. Happy baking! Carolyn --------------- MESSAGE bread-bakers.v100.n035.5 --------------- From: Ann Gunnett Subject: Request: Oregon Herb bread Date: Sun, 16 Apr 2000 19:56:36 -0400 Sorry if this is a repeat, I tried to send this last week but I think I used the wrong address. I've had a bread called Oregon Herb bread-- it has some rye flour in it, and some herbs (dill and onion and ??) and is cooked covered with seeds--poppy and sesame. Does anyone have a recipe? Thanks!! Ann --------------- MESSAGE bread-bakers.v100.n035.6 --------------- From: "Jenny Hensley" Subject: Good Lord..Thanks for the mixer advice Date: Sat, 15 Apr 2000 21:31:54 -0400 I can't believe all the comments..I think most said 325 and over in wattage was the way to go, and thanks for all the referrals on places to check for the best deals..www.cooking.com has some great prices too..Thanks, and I'll take any more feedback within the next few weeks. Jenny --------------- MESSAGE bread-bakers.v100.n035.7 --------------- From: Donna Walter Subject: Trinidad Date: Sat, 15 Apr 2000 18:32:54 -0400 Elisabeth Keene wrote: Subject: Kitchen Aid Mixers Date: Mon, 17 Apr 2000 16:37:33 -0400 Dear Jenny, I have a 250 watt KA mixer and have had it for, gee, 20 years! It has never let me down. I am sure that the needs you describe will be more than adequately filled by the 300 watt model, the kind that had the mixer head that tips back. Mine does that. Not that I wouldn't mind having a bigger one if I had the room in my kitchen! Keep Baking Bread! Ruth --------------- MESSAGE bread-bakers.v100.n035.10 --------------- From: "Jack Hill" Subject: To List Date: Sat, 15 Apr 2000 16:01:22 -0500 For Cindy who asked about Lora Brody's club and newsletter. I joined and have found her newsletters/recipes very interesting and helpful. Lora is also very helpful person in asking questions. Her products can't be beat for bread baking. A few years ago, but no longer, I subscribed to the King Arthur Baking Sheet. At that time, it was "over my head" in bread baking, but did make for a very interesting read. Star in Indiana --------------- MESSAGE bread-bakers.v100.n035.11 --------------- From: robert & Keri Cathey Subject: Trinidad recipes Date: Sat, 15 Apr 2000 21:56:18 -0500 Dear Elizabeth, If you'll look at the link below, you'll find many recipes of Trinidad. I'll bet you can find some there that would please your dear one's tummy! "What's Cooking in Trinidad & Tobago Follow the links on this page for some delicious taste treats of Trinidad and Tobago. These are traditional recipes to give you a taste of the islands." http://www.GDCNet.ch/trintago/recipes/rcpindex.htm Regards - Keri Cathey --------------- MESSAGE bread-bakers.v100.n035.12 --------------- From: "Jazzbel" Subject: Pasteurizing vs. scalding Date: Sun, 16 Apr 2000 07:47:10 -0400 What's the difference between pasteurizing and scalding? Pasteurizing is heating the milk to 165F. Scalding heats the milk to 195F(still below boiling point) Later, Jazzbel >>>>> Some friend have a habit of wearing these big time shirt. The other night a fella come and tell me "I wearing a $25 custom-made shirt". I look at him and laugh 'cause I remember when all of we used to "Thank God for Robin Hood Flour". That's right, Flour Bag... --Ronnie butler "Goin' down Burma Road". >>>>> --------------- MESSAGE bread-bakers.v100.n035.13 --------------- From: HEALTH FOR YOU Subject: Mixers Date: Sat, 15 Apr 2000 19:33:22 -0400 Hi Jenny, I am a lurker. :) We have a business with mixers, grainmills, etc...and I would strongly advise that you NOT get a KA Mixer...the motor is known for burning up alot- and with a large family, I would highly recommend that you consider the Bosch. Alot of people start out with a KA and find the Bosch so much nicer, with its dual kneading arm, larger motor and superior blender ( better than a VitaMix) that they never go back to KA. If I can help with mixer comparisons, just let me know, Sandi http://healthforyouministry.com --------------- MESSAGE bread-bakers.v100.n035.14 --------------- From: TheGuamTarheels@webtv.net Subject: La Cloche Date: Sat, 15 Apr 2000 19:53:43 -0400 (EDT) Lynn Cragholm was one of many who wrote offering their comments, both pro and con, about La Cloche. I appreciate all of the information that I received and thank you all. Lynn wrote one thing recently that I think is indicative of her great sense of humor. It was this: "I agree with the comment that the La Cloche takes up lots of space in the oven. That's OK with me, though, because I wasn't going to use the oven for anything else at the same time anyway." Thanks again to all and especially to Lynn Cragholm. Bob the Tarheel Baker   --------------- MESSAGE bread-bakers.v100.n035.15 --------------- From: Larry Klevans Subject: Bread Machine Date: Tue, 18 Apr 2000 06:55:35 -0400 The shaft in the mixing pan of my 9 year old Hitachi bread machine recently froze. Rather than pay $50 to replace it, I purchased a new Breadman Ultimate ABM. The new machine, which has a much stronger mixing cycle makes much finer bread. It sometimes takes a long time to mix all of the ingredients from the corners of the pan ( this is in response to a recent question). The only negative that I have experienced is that the dough is not evenly distributed in the bottom of the pan and the finished loaf is higher on one end. Larry at klev8502@eclipsetel.com --------------- MESSAGE bread-bakers.v100.n035.16 --------------- From: "J. Mathew" Subject: finding good prices for books Date: Sun, 16 Apr 2000 06:59:42 -0500 I noticed some discussion about finding a book called "No Need to Knead", but this applies to any book you're trying to find, regardless of the subject. If you're shopping online for the best price, I usually hop over to the Best Edeals Web site to get a list of the lowest prices on a particular book. It will give you a list of prices on new as well as used for the title or ISBN that you're looking for. The Web site is: http://www.bestedeal.com/ Hope that helps, Joan -- Email: gardngirl@geocities.com Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html --------------- MESSAGE bread-bakers.v100.n035.17 --------------- From: "Cindy" Subject: cookbook misprint Date: Sun, 16 Apr 2000 13:06:49 -0500 Re: "The Best Bread Ever" by Charles Van Over, his recipe called "Classic Pullman Loaf" on p 127 I made this recipe yesterday using my GE food processor, but I'm glad that I was thinking while putting in the ingredients. The recipe lists 2 3/4 tablespoons salt, where I think 15 gr of salt would be 2 3/4 TEASPOONS. Is everyone in agreement? Has anyone made up this Classic Pullman Loaf? The fermenting & later the rising time at room temperature took all day! From start to finish this bread took me about 11 hrs! Then, it turned out to be flat loaves... Not having a 12" loaf pan, I used two 8.5x4.5" loaf pans. It tastes great (thank goodness, after all that time), but is it supposed to be a flat bread?? Disappointed, Cindy --------------- MESSAGE bread-bakers.v100.n035.18 --------------- From: TheGuamTarheels@webtv.net Subject: Pasteurization and Scalding Date: Sat, 15 Apr 2000 19:14:55 -0400 (EDT) Lobo asked what the difference was between pasteurization and scalding with regard to milk. Pasteurization is a treatment of food with heat to destroy disease-causing and other undesirable organisms. The process was developed by Louis Pasteur in the 1860s. Modern pasteurization standards for milk require temperatures of about 145F (63C) for 30 min followed by rapid cooling. The harmless lactic acid bacteria that cause milk to sour survive pasteurization but are destroyed when milk is heated to ultrahigh temperatures, a process called ultrapasteurization. Scalding is merely heating milk to just under the boiling point. As is evident, pasteurization is a much more complicated process requiring special equipment. The Tarheel Baker --------------- MESSAGE bread-bakers.v100.n035.19 --------------- From: Haacknjack@aol.com Subject: attribution Date: Sun, 16 Apr 2000 21:37:57 EDT Reggie, sorry, forgot to attribute the Orange/Chocolate sticky bun recipe to Bon Appetit, last fall some time. Oops! Also, to the rest of the list: Reggie had to return a posting I sent a little while back which I had keyed into MS Word. Little did I realize that all the evil things we were warned about (smart quotes, changing "number-slash-number" into a bitty consolidated fraction, etc.) were there. In going through the recipe to delete all the junque, I have to say I seriously considered just re-keying it in AOL mail. I cannot IMAGINE remaining friendly as a host(ess) with many messages a week, doing all that cleanup. So ... I entreat you! I'd like to keep seeing your postings and recipes, so please send 'em clean and keep the energy for the list available for USEFUL stuff (like assembling it to begin with). Thank you, Reggie!! --------------- MESSAGE bread-bakers.v100.n035.20 --------------- From: "Barrie J. Lax" Subject: Re: Trinidad Recipes Date: Sun, 16 Apr 2000 15:48:49 -0400 Elisabeth ... While it's been years since I left Trinidad, I don't remember any particular bread other then 'Rotis', Indian breads made on a 'Roti Stone' so-called. One of my great treats was walking around Queen's Park Savannah and buying a Stuffed Roti from an itinerant street seller, curried liver or goat was one of my favourites. Somehow they never tasted nearly as good when made at home. Bar. Barrie J. Lax Ottawa, Ont. Canada barlax@synapse.net barlax@excite.com >--------------- MESSAGE bread-bakers.v100.n033.2 --------------- >From: Elisabeth Keene >Subject: Trinidad Recipes? >Date: Sun, 9 Apr 2000 06:07:08 -0700 (PDT) My love is from Trinidad. Does anyone have any real recipes for breads from Trinidad, to help me win his heart? Elisabeth Keene --------------- MESSAGE bread-bakers.v100.n035.21 --------------- From: SloSherri@aol.com Subject: Re: Digest bread-bakers.v100.n033 Date: Mon, 17 Apr 2000 13:43:48 EDT In a message dated 04/15/2000 4:38:18 PM Pacific Daylight Time, bread-bakers-errors@lists.best.com writes: << Does anyone (or has anyone) subscribe to King Arthur's "The Baking Sheet" newsletter?? Any comments good or bad about the newsletter? Would you recommend it to others? >> I've subscribed for about seven years, and just love it. It can sometimes be quite esoteric, with lengthy discussions about the science of baking. I really enjoy understanding why things happen. The recipes are good, and I've picked up many over the years that are definitely part of my standard repertoire! I say for the cost of one year's subscription ($20 or $24, I can't remember which), it is definitely worth trying out! There is no advertising, either, so it resembles Cook's Illustrated, which is another magazine to which I subscribe, and which I enjoy greatly. Sherri --------------- MESSAGE bread-bakers.v100.n035.22 --------------- From: Pauline Lee Subject: Kitchen Aid stand mixers Date: Sat, 15 Apr 2000 21:53:33 -0400 In response to Jenny Hensley's question about KA mixers: I was planning to buy the K5SS model with a 5 quart bowl, but I found that it was too tall to fit under my kitchen cabinets and therefore opted for the KSM90 Ultra Power model with a 4.5 quart bowl with handle, the one with the head that tilts. I have to pull out the mixer to use it in order to have room for the head to tilt, but the bottoms of my upper cabinets are unusually low. I have been entirely satisfied with its performance except for one minor annoyance: when used for a stiff dough such as bread or cookies, the bowl lodges too tightly on the base, and it won't budge when I try to remove it. I keep a hammer in the lower cabinet, and I give the bowl handle a couple of sideways whacks to turn it enough to dislodge it. I have purchased two of the attachments (food grinder and rotor slicer/shredder) and have found them to be well worth the additional expense. --------------- MESSAGE bread-bakers.v100.n035.23 --------------- From: C&D Subject: Old-Fashioned Oatmeal Bread - question Date: Sat, 15 Apr 2000 20:54:49 -0400 Katie recently posted a recipe for oatmeal bread that I found interesting. No mention of kneading though, is this right? I don't usually "hand-make" breads for various reasons, time being the primary one, but I thought I might manage this one, if the recipe is right. Katie, can you confirm that I don't have to knead the dough? Many thanks, Catherine BTW: Some time ago I tried to post a response to two questions that came up, but they didn't make it thru. For the record, here's my stuff: Re: Using oil instead of butter/margarine: I do it all the time, because it's easier to measure. To my knowledge and experience, it doesn't adversely affect the recipe. As a rule, I use canola, which has the "good" cholesterol and no flavour. Olive oil is great for pizza dough. Re: Holes in bread on purpose: Substitute a bit of cornflour for the regular flour, it gives the bread a nice open texture without being overly coarse. Cheers, C. --------------- MESSAGE bread-bakers.v100.n035.24 --------------- From: TheGuamTarheels@webtv.net Subject: The care and feeding of sourdough starters Date: Sat, 15 Apr 2000 19:27:31 -0400 (EDT) Jim Higgins wrote: "I have a question about sourdough starters. Someone gave me a batch of starter from the Acme Bakery in San Francisco. How do I take care of it? How do I replenish it, etc? I've done a lot of baking but nothing with sourdough." Jim, you will find that sourdough bread recipes usually tell you how to replenish your starter. For example, the recipe that I use most often tells me to remove the starter from the refrigerator and allow it to warm for about two hours. Then, feed it with warm water and flour and allow it to "work" for another five hours. I am then ready to mix my dough. I remove the specified amount of starter from its container and return the container to the refrigerator until the next time. That's all there is to it. I have left my starter in the refrigerator for up to six weeks with no problem whatsoever. I got this San Fran- cisco sourdough starter from Sourdough International in Idaho. It's good stuff, but then anything from Steve Sullivan's Acme outfit is good too. If you have any questions, please feel free to contact me directly. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n035.25 --------------- From: Sandi@healthforyouministry.com Subject: Date: 15 Apr 100 23:37:56 Eastern Standard Time This is great mixed up in a mixer! Great with chili! Enjoy! Sandi http://healthforyouministry.com 1-877-MOM-BAKE * Exported from MasterCook * QUICK AND EASY CORN BREAD SQUARES Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup fine corn meals/corn flour from mill 2 tablespoons whole wheat flour 2 tablespoons pea flour- grind split peas in mill 2 teaspoons baking powder ( Rumford's is best) 2 Tablespoons dry milk 1/4 teaspoon sea salt 1 tablespoon honey 1 egg 3 tablespoons canola oil or applesauce 1/2 cup warm water Description: "USES BEAN FLOURS" - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 5g Total Fat; (20% calories from fat); 6g Protein; 34g Carbohydrate; 16mg Cholesterol; 535mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n035.26 --------------- From: Erin Nesmith Subject: new cookbook suggestion Date: Wed, 19 Apr 2000 16:49:01 -0500 Hello, I wanted to pass along the details of my new favorite bread cookbook. It's "Breaking Bread with Father Dominic". It's the companion volume to the PBS cooking series if the same name. I saw a few episodes before BOTH my local PBS stations changed their lineups and I can't find it any more, but the show was great too and certainly worth watching. Father Dominic is a Benedictine monk who likes to bake. I found both the show and the cookbook to be informative and interesting, and the recipes I have tried so far have turned out well. There are a couple of things I really like about the cookbook: it's got a concealed spiral binding on the spine, so it stays open for you. It's well written and entertaining to read. He also lists both a by-hand and a bread machine version for many of the recipes, and the bread machine version has been appropriately scaled to the capacity of most bread machines. I really like that feature, as I came to bread baking through my bread machine, and now I'm expanding my hand baking skills. You can get more info at the website, www.breaking-bread.com There are also a few of the recipes posted there if you wanted to try before you buy. Erin in Washington --------------- MESSAGE bread-bakers.v100.n035.27 --------------- From: Ed Okie Subject: RE: Stainless Steel Date: Wed, 19 Apr 2000 09:29:37 -0400 original message... >From: CLRob99@aol.com >Subject: Re: Stainless steel >Date: Sat, 8 Apr 2000 10:47:58 EDT "Regarding stainless steel, several wrote that it's nonreactive, but that's a misconception. It's called "stainless" not because it doesn't react with anything but because the reaction doesn't stain and pit the surface. Unlike glass, stainless DOES allow some chemical transference, even though we don't see visual evidence of it. It may not transfer any elements, or enough of them, to harm sourdough yeasties, however. One experiment in growing a sourdough sponge in stainless should tell you whether your bowl will work (some grades may be more rapidly reactive than others)." I use the stainless steel mixing bowl that came with my counter mixer for all dough making, rising, including use as the container for fermenting overnight "biga" used for French bread. I gave up using glass bowls more than a year ago and never regretted it. Simplicity is the result - far less items for cleanup or storage. I've never had a bread failure attributable to the bowl, or when using the mixer's plastic bowl for holding a dough mix for extended time periods. Also, both mixing bowls are far easier to handle rather than heavy and somewhat slick glass bowls. - Ed Okie --------------- MESSAGE bread-bakers.v100.n035.28 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Scalding and Pasteurizing Milk Date: Tue, 18 Apr 2000 21:46:08 -0400 Lobo asked about the difference between scalding and pasteurizing of milk. To a chemist, scalding is the point at which milk begins to come up to a light froth, just as it boils, around 212 degrees F. In practice, the age-old visual test for scalding is when tiny bubbles form around the perimeter of the saucepan, when the milk reaches about 180 degrees F. (Typically, milk is heated to 180 degrees when making homemade yogurt, to kill any unfriendly bacteria.) Scalding kills bacteria and many enzymes. Pasteurization was developed by Louis Pasteur. Remember him from science class? Milk for interstate commerce must by law be commercially pasteurized to kill many types of bacteria and potential milk-borne diseases. I only located one reference source that gave a temperature for pasteurizing raw milk at home, and it was to hold the milk at 145 degrees for 30 minutes. Homogenization is a mechanical process that breaks down the fat particles into tiny bits so that they do not separate out and rise to the surface of the milk. Richard and Sally Eddy asked about soy and rice milk. Soy and rice milk are different from dairy products, and by law really aren't supposed to be called milk since they do not come from mammary glands of an animal. Since they are already processed, it is not necessary to scald these "milks". Happy baking! Carolyn --------------- MESSAGE bread-bakers.v100.n035.29 --------------- From: "Chris Dalrymple" Subject: Re: Digest bread-bakers.v100.n033 Date: Sat, 15 Apr 2000 17:00:48 -0500 Hi Jenny....I borrowed a friend's 300 watt KA for a while to help me decide what to buy. It could handle cookies, cakes, icing, etc. just fine. If you only want to make 1 loaf of white bread at a time, then this is the mixer for you. I ended up buying a DLX because I prefer to bake whole grain breads, which the KA just could not handle (made 4 large loaves of seeded whole wheat today). And from what I've read on this list, the KA's are not built as well as they used to be; some metal parts have been replaced with plastic. BUT...if you don't need anything heavy-duty, the KA is great....I enjoyed working with it. > > From: "Jenny Hensley" > Subject: Need advice on Mixers > Date: Fri, 14 Apr 2000 13:25:44 -0400 > > I'm currently shopping for a KA mixer..There are quite of few. I have four > in my family, and I do a lot of baking...BUT not large amounts..ie not more > than 5-6 cups flour..I notice they have the regular ones that the bowl fits > in the base and the head tilts , then they have newer ones that the bowl > connects and gets moved up and down on the machine. I do a lot of bread > making and dough in my Bread machine now, but I bake loads of cookies, > cakes, etc. Anyone have recommendations..I don't want to OVERSPEND on a > product that I may not use the features on, and the 300 watt seems to look > good right now, but I'd like some advice. > --------------- MESSAGE bread-bakers.v100.n035.30 --------------- From: rls-1850@juno.com Subject: A Trinidad bread Date: Sat, 15 Apr 2000 20:50:04 -0500 Elisabeth Keene, you asked about a recipe for a bread made in Trinidad. This is from _Breads of the World_ by Mariana Honig, copyright 1977. "Pumpkin Bread "A bread of unusual color and subtle flavor. Use fresh, cooked pumpkin; it is superior to the canned variety. "Yield: 2 small loaves. Can be frozen. "1 envelope yeast "1/2 cup lukewarm water "1 tsp. sugar "2 tsps. salt "2 Tbs. molasses "1 cup mashed pumpkin "4 to 4 1/2 cups flour "1/4 tsp. ground cloves "Preheat the oven to 400 degrees. "Proof the yeast in the lukewarm water with the sugar. "Add the salt and molasses to the yeast sponge, stir in the mashed pumpkin. Add the flour, cup by cup, and the ground cloves, stirring and mixing until you have a dough stiff enough to knead. "Place the dough on a lightly floured work surface and knead for about 10 minutes, until smooth and elastic. "Place the dough in a large buttered bowl, cover with a towel and let stand in a warm place to rise for about 45 minutes or until doubled in bulk. "Return the dough to the work surface and knead again for a few minutes. Divide into 2 equal pieces and place in 2 small loaf pans (8" by 4") that have been buttered. "Cover with a towel and allow to rise for about 45 minutes. Bake about 35 to 40 minutes until golden and the loaves sound hollow when tapped with your finger. "Cool wrapped in a towel." ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- END bread-bakers.v100.n035 --------------- -------------- BEGIN bread-bakers.v100.n036 -------------- 001 - "Jazzbel" Subject: Ginger-date Pumpkin Loaves Date: Mon, 17 Apr 2000 18:53:06 -0400 @@@@@ GINGER-DATE PUMPKIN LOAVES Dates dress up the flavors you love in pumpkin pie. 2 cups all-purpose flour 1 cup sugar 1 Tbsp. finely chopped crystallized ginger 2 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. ground nutmeg 1/4 tsp. salt 1 cup canned pumpkin 1/2 cup milk 2 eggs 1/3 cup shortening 1 cup chopped pitted dates 1 recipe Spiced Glaze In a medium mixing bowl stir together 1 cup of the flour, sugar, ginger, baking powder, baking soda, nutmeg, and salt. Add pumpkin, milk, eggs, and shortening. Beat with an electric mixer on low to medium speed about 30 seconds or till combined. Then beat on high speed for 2 minutes, scraping sides of bowl occasionally. Add the remaining flour; beat till well mixed. Stir in dates. Pour batter into five 4 1/2x2 1/2x1 1/2 inch individual loaf pans or two 8x4x2-inch loaf pans, filling about 2/3 full. Bake in a 350F oven for 35 to 45 minutes for smaller loaves or about 45 minutes for larger loaves or till toothpick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely. Wrap and store overnight at room temperature. Before serving, drizzle with Spiced Glaze. Makes 5 smaller loaves or 2 larger loaves (about 25 slices). Spiced Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar and 1/8 teaspoon ground ginger. Stir in enough water (2 to 3 teaspoons) to produce an icing of drizzling consistency. _____ Later, Jazzbel >>>>> Some friend have a habit of wearing these big time shirt. The other night a fella come and tell me "I wearing a $25 custom-made shirt". I look at him and laugh 'cause I remember when all of we used to "Thank God for Robin Hood Flour". That's right, Flour Bag... --Ronnie butler "Goin' down Burma Road". >>>>> --------------- MESSAGE bread-bakers.v100.n036.2 --------------- From: "Chris Dalrymple" Subject: Re: Greek Isle Bread Date: Sat, 15 Apr 2000 16:43:05 -0500 Hi Cliff....here's one I pulled from the archives a while back....since it's "Greek Isle Bread 2", I would think there's another recipe for this bread. Greek Isle Bread 2 **REGULAR LOAF:** 1/2 cup water 2 cups white bread flour 3 tablespoons yogurt -- (plain) 2 teaspoons dry milk 1 tablespoon sugar 1 teaspoon salt 2 teaspoons butter 1 pinches garlic powder 4 teaspoons black olives -- chopped 1/2 teaspoon sweet basil 1/2 teaspoon dill weed 2 1/2 tablespoons feta cheese 2 1/2 tablespoons cucumber -- pureed 1/2 teaspoon fast-rise yeast -- (or 1 tsp active-dry -- yeast) **LARGE LOAF:** 3/4 cup water 3 cups white bread flour 1/4 cup yogurt -- (plain) 1 tablespoon dry milk 1 1/2 tablespoons sugar 1 1/2 teaspoons salt 1 tablespoon butter 1/4 teaspoon garlic powder 2 tablespoons black olives -- chopped 3/4 teaspoon sweet basil 3/4 teaspoon dill weed 1/4 cup feta cheese 1/4 cup cucumber -- pureed 3/4 teaspoon fast-rise yeast or -- (1 1/2 tsp -- active-dry yeast) Instructions: Unique is the word for this loaf. Don't let the combination of ingredients scare you off, the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It's recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. Hints: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the REGULAR and RAPID-BAKE cycles. > From: Clifford Clark > Subject: Greek Isle Bread ?? > Date: Sat, 08 Apr 2000 17:42:00 -0700 > > I have been searching the archives for the Greek Isle Bread that was > described in a recent posting. Could someone help me find the recipe? --------------- MESSAGE bread-bakers.v100.n036.3 --------------- From: Blanche007@aol.com Subject: Lora Brody's answer to Cindy's King Arthur newsletter question Date: Sat, 15 Apr 2000 20:49:13 EDT >From: "Cindy" >Subject: baking newsletters >Date: Sun, 9 Apr 2000 00:35:59 -0500 >Does anyone (or has anyone) subscribe to King Arthur's "The Baking Sheet" >newsletter?? Any comments good or bad about the newsletter? Would you >recommend it to others? >Anybody a member of Lora Brody's Baking Club & getting her newsletter?? Any >comments? Would you recommend it? I'm thinking about joining Lora Brody's >because I value her expertise. >Thanks to those who care to comment! >Cindy >Central Texas Dear Cindy, The Kng Arthur Baking sheet is written by among others P.J. Hamel and Brinna Sands. I can't think of two more knowledgeable, experienced and generous bakers. I've subscribed to the Baking Sheet since the very first issue came out. I've saved every issue and refer to them constantly when I write or do research on recipes. P.J. is not only a wonderful writer, but has the ability to inspire and encourage you to get into the kitchen and start to bake. Brinna's stories about her far flung family, her Vermont musings and the things she holds near to her heart are like reading dessert. To be in the test kitdhens at King Arthur when those recipes are being developed and tested is a quick trip to heaven. In the issue of full disclosure, P.J. has become one of my dearest friends (met years ago through the 'bread connection). We teach together - (in France this October), she's the first person I turn to when I can't answer one of my reader's questions, and I've dedicated my new baking book to her. As far as my newsletter, the best I can offer is to email you (or anyone else who would like) one of the first issues. Rise and shine! Lora Brody ps Thanks for the nice words - it means a lot of hear that you value my expertise. I'm going to mainland China in May to visit my kids. I'm going to be on the look out for bread and baked goods that haven't yet been imported to the US. From any of you who have traveled there any pointers would be greatly appreciated. --------------- MESSAGE bread-bakers.v100.n036.4 --------------- From: Sandi@healthforyouministry.com Subject: Everyday Whole Wheat Bread Date: 15 Apr 100 23:42:58 Eastern Standard Time This is what I use to make up 4-6 loaves for our daily bread. Today I made hamburger buns for the burgers on the grill! Enjoy! Sandi http://healthforyouministry.com * Exported from MasterCook * EVERYDAY WHOLE WHEAT BREAD Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups very warm water -- 100 degrees 2/3 cup honey 2/3 cup canola oil 3 tablespoons dough enhancer 3 tablespoons vital gluten 2 teaspoons sea salt 5 cups fresh ground wheat flour 3 tablespoons yeast ( SAF) Mix this in the BOSCH on setting # 1. Let set until bubbly- at least 15 minutes and no more than 30 minutes. Then add more fresh milled flour until the sides begin to clear, changing to speed #2 when dough gets stiffer. Begin timing your kneading now for 9-11 minutes. Place dough with oiled hands onto oiled countertop. Cover with towel and let set for 25-35 minutes. It will be huge! Put dough into prepared pans and let rise (covered) till just over the top of the pans. Bake at preheated oven of 350 degrees for 30-35 minutes. I make 8 inch loaves, 10 inch loaves and 12 inch loaves- I have to cook the larger loaves about 40 minutes. If you use Kamut it seems to take a few minutes longer too! Take loaves out of pans and let cool on rack. TO BRAID: Take enough dough for one loaf, make three long strips and braid. Enough from one loaf of dough for 2-3 long braids. Let rise for 30 mins, cook at 350 degrees for 25-30 minutes. Serve hot with FRESH COFFEE and enjoy! Description: "Great for breads, rolls, braided rolls and more!" Yield: "2/3 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 1972 Calories (kcal); 145g Total Fat; (63% calories from fat); 1g Protein; 186g Carbohydrate; 0mg Cholesterol; 3769mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat; 12 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n036.5 --------------- From: "Jazzbel" Subject: Banana Bread with Mando Curd Date: Mon, 17 Apr 2000 18:51:31 -0400 @@@@@ BANANA BREAD WITH MANGO CURD A taste of the tropics that's the ultimate in luxury for brunch or tea. 4 cups all-purpose flour 11/3 cups packed brown sugar 1 Tbsp. baking powder 1 tsp. baking soda 1/2 tsp. salt- 1/2 tsp. ground cloves 2 cups mashed ripe banana (about 4 medium) l1/4 cups cooking oil 4 eggs 2/3 cup chopped toasted macadamia nuts or walnuts 1 recipe Streusel Topping 1 recipe Mango Curd In a large mixing bowl combine 11/2 cups of the flour, brown sugar, baking powder, baking soda, salt, and cloves. Add banana and oil. Beat with an electric mixer on low speed till blended, then on high speed for 2 minutes. Add eggs; beat till blended. Stir in remaining flour and nuts. Pour batter into 2 greased 8x4x2-inch or 9x5x3-inch loaf pans. Sprinkle with Streusel Topping. Bake in a 350F oven for 60 to 65 minutes or till a toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool completely. Wrap and store overnight at room temperature before slicing. Serve with Mango Curd. Makes 2 loaves (16 slices per loaf). Streusel Topping: In a small mixing bowl combine 1/3 cup packed brown sugar and 1/4 cup all-purpose flour. With a pastry blender or 2 forks, cut in 2 tablespoons margarine or butter till mixture resembles coarse crumbs. Stir in 2/3 cup chopped toasted macadamia nuts or toasted walnuts. . Mango Curd: In a large saucepan stir together 3/4 cup sugar and 2 tablespoons cornstarch. Stir in 1 cup pureed mango, 1/4 cup margarine or butter, 2 tablespoons lemon juice, and 1 tablespoon finely shredded orange peel. Cook and stir over medium heat till thickened and bubbly. Slowly stir about half of the mixture into 6 beaten egg yolks. Then return all of the egg yolk mixture to the saucepan. Bring to a gentle boil. Cook, and stir for 2 minutes more. Cover surface with plastic wrap and chill till serving time. Makes 2 cups. . Later, Jazzbel >>>>> Some friend have a habit of wearing these big time shirt. The other night a fella come and tell me "I wearing a $25 custom-made shirt". I look at him and laugh 'cause I remember when all of we used to "Thank God for Robin Hood Flour". That's right, Flour Bag... --Ronnie butler "Goin' down Burma Road". >>>>> --------------- MESSAGE bread-bakers.v100.n036.6 --------------- From: Kathleen Subject: Flaxseed Bread Date: Sun, 16 Apr 2000 21:54:55 -0500 Someone posted this to the list awhile back, and I made it yesterday. It is very tasty and still seems very fresh tonight. I'll definitely make it again. Also, it is unusual to find a recipe for homemade bread that has 4 grams of fiber per slice. Kathleen * Exported from MasterCook * Flaxseed Bread Recipe By : Cooking Light Magazine, January/February 2000, page 168 Serving Size : 12 Preparation Time :0:00 Categories : Breads Grains And Cereals Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole-wheat flour 1 cup bread flour 1 cup warm water -- (100F to 110F) 1 package dry yeast -- (about 2 1/4 teas.) 1/2 cup flax seeds 2 tablespoons flax seeds 3 tablespoons nonfat dry milk 2 tablespoons shreds of wheat-bran cereal -- (such as All-Bran) 3 tablespoons honey 1 tablespoon molasses 1 teaspoon salt 3 tablespoons bread flour Cooking spray 2 teaspoons cornmeal 1 large egg white -- lightly beaten 1 teaspoon flax seeds This small, dense, round loaf is made with flaxseed, a nutty-flavored grain that is rich in heart-healthy omega-3 fats. Slice some thick wedges of this hearty bread to go along with soup or stew. 1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the bread flour, water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. 2. Place 1/2 cup flaxseed in a spice or coffee grinder, process until finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2 tablespoons hole flaxseed, and next 5 ingredients (2 tablespoons flaxseed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place (85F) 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough). 3. Preheat oven to 375F. 4. Bake at 375F for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 1 loaf, 12 servings (serving slice: 1 slice). Note: Flaxseed can be found in health-food stores and some supermarkets. Because it's rich in fat, you'll want to store flaxseed in the refrigerator or freezer. It will stay fresh for up to 6 months. Calories 165 (26% from fat); Fat 4.7g (sat 0.4g, mono 3g, poly 0.7g); Protein 6.4g; Carb 28.8g; Fiber 4.1g; chol 0mg; Iron 2.3mg; Sodium 224mg; Calc 60mg - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n036.7 --------------- From: "Barrie J. Lax" Subject: Re: MasterCook Date: Sun, 16 Apr 2000 14:58:09 -0400 The message from Katie about Master Cook reminded me about another piece of software for those who for whatever reason prefer an inexpensive free-form alternative. It's name is AzzCard, and it's a much improved and updated version of the old 'CardFile' that Microsoft included in V 3.1 but saw fit to drop in 95/98. For those unacquainted with 'CardFile', AzzCard follows the old "cards-in-a-box" format, you give a box a name, "Recipes" for example, and then copy or enter your recipes one to a card. You can search, view, copy, print ... all simple and easy. Using 'ClipMate' along with Azzcard, gives you simple copying of any recipe you would like to save in either direction(ClipMate by the way is one of the greatest utilities ever written). I don't use Azzcard for recipes myself because I have an old and large collection of food lore that requires sophisticated searches, I do use it however for numerous other things and I wouldn't be without it. If you do not presently own or use any database software, I suggest you try it. Everyone (IMO) can use something like this to keep track of their lives. I set up two of my SILs with copies, both are new to computers and required something simple to keep track of their recipes, and I was intrigued to see how quickly they realised it's potential, creating extra 'boxes' for things like "Golf" (Costs and scores) and even "songs". Look at it in http://www2.omnitel.net/zdramys/azzcardfile/ Bar. Barrie J. Lax Ottawa, Ont. Canada barlax@synapse.net barlax@excite.com Someone on the list asked about the MasterCook recipe software, so I'll explain the program as best as I can. MasterCook is a software program from Sierra. You can go to www.sierra.com, click on cooking, and see all the MasterCook software that they offer. (Or you can buy the program at store that sells software.) The software comes with individual "cookbooks" filled with recipes, and allows you to import any MasterCook formatted recipe that you receive from any recipe list or website. It also allows you to export any recipe to any email address. You may also type in any recipe from your own cookbook collection, adding the recipe in MasterCook format to your "cookbook". It is a great program if you are interested in keeping all of your recipes organized, and you are on any recipe list where you are sharing recipes. The program comes with several "cookbooks" with many, many recipes, but you can add as many "cookbooks" as you wish to the program. I've owned the MasterCook software for 3 years now, starting out with an earlier version, and now owning the 5.0 version. I recommend it highly to anyone who is a recipe collector or avid cook. There are a few recipe lists available that are strictly for sharing MasterCook formatted recipes. If you do decide to purchase the software, I recommend that you subscribe to the mc-recipe list, (you can subscribe to it on the Sierra website.) Then you will be able to exchange MasterCook formatted recipes with other MasterCook users. I'm not really good at explaining the software very well, but if you go to www.sierra.com, click on "cooking", you'll be able to get some more information on MasterCook. Katie --------------- MESSAGE bread-bakers.v100.n036.8 --------------- From: Joni Repasch Subject: Re: Need Advice on Mixers Date: Sun, 16 Apr 2000 15:33:05 -0400 Hi Jenny, I'm sending this to you and the digest re you question on Kitchen Aid Mixers. Jenny Hensley hensley@columbus.rr.com asked some questions about KA Mixers. In the past few months there has been numerous discussions about the KA mixer and how well it handles bread doughs. Most found, regardless of the size or wattage, that it wasn't the best appliance for mixing and kneading doughs. Jenny might want to check the archives for some of these discussions. Mary Ruppel posted a very favorable report some time back and I follow her instructions to the T. I've attached her letter (see end of my post). I, myself have a KSM90, 300 watt machine, purchased from a military exchange in the DC area for a very reasonable price $190.00, circa 1994 or 1995. From 1996 - through September 1999, I mainly used it for mixing cookie dough (3,000 cookies in 1998 for Christmas gifts to friends, family and neighbors. I could not have done without this machine for that purpose. In September, 1999 I started baking bread and for the most part find the KSM90 very adequate for mixing and kneading. I only make one or two loaves at a time, and if using other than white flour, am careful not to over-use the machine for any length of time. I will knead for a few minutes, stop the machine for 2 minutes between kneadings. Despite what a recipe may require I never knead any higher than the #2 setting. Taking the advice of one summiteer to this digest, I often spray the dough hook with vegetable oil. This helps prevent the dough from rising over the shaft of the dough hook. However, if cost is not a big factor in your decision making I'd go for one of the larger models, at least 350 watts. I believe the work bowls are larger 5 quart as opposed to 4½ quart in the 300 watt machines and with more power you're likely not to burn out the motor. One can also invest in some nice attachments to these machines regardless of wattage. About a year ago we purchased a meat grinder attachment. We now can buy our meats in bulk, remove all the fat, then grind the meat for whatever we want, hamburgers, meatloaves, meatballs, etc. I also make pimento cheese with this attachment. Does a great job in grinding the cheddar along with the pimento or roasted red peppers. You should know that I have the machine manufactured by Whirlpool. I sure wish it were a Hobart because those were excellent machines and lasted forever. My grandmother had one in her kitchen, an early 1940's model. It was still in use when she sold her home in 1957. Hope this helps a little in making your decision. >From: "Mary Ruppel" >Subject: KitchenAid Mixers >Date: Tue, 9 Nov 1999 20:54:04 -0500 .v099.n059 ---------- I own two Hobart KitchenAid mixers, a K45 (4-1/2 quarts, 250 watts), purchased in 1975, and a K5SS (5 quarts, 300 watts), purchased in 1983. Both mixers have been subject to heavy use and both are used extensively for kneading yeast breads. I prefer the smaller K45 mixer for recipes which use 4-1/2 cups of flour or less. In fact, the larger K5SS mixer does not perform to my satisfaction on very small batches (3 cups of flour or less). These mixers are the only "bread machines" I have ever wanted and neither has ever overheated. I do observe the rules in the instruction booklet: 1) Never use for recipes with more than 8 cups of flour; 2) Don't prepare more than two bread recipes consecutively; 3) Allow mixer to rest 45 minutes after heavy use. My procedure for handling very heavy dough is that once the dough has been thoroughly mixed and clears the bowl, I cover it with plastic wrap and let the dough relax for 15 minutes before attempting to knead it. If the dough is particularly stiff, I knead one-half at a time. Whirlpool now owns the KitchenAid brand, and while I cannot vouch for the quality of their current mixers, I have noticed they are used on the sets of cooking shows on PBS and the Food Network. Also, George Greenstein, author of "Secrets of a Jewish Baker", uses and recommends the KitchenAid, model K5SS. Each yeast bread recipe in the book includes directions (with a 50% increase in quantity of ingredients) specifically for use with the mixer. If you have a small family or limited freezer space, the standard volume recipes work just fine with the mixer. --------------- MESSAGE bread-bakers.v100.n036.9 --------------- From: "Jazzbel" Subject: Trinidad Recipes Date: Sun, 16 Apr 2000 07:56:41 -0400 My love is from Trinidad. Does anyone have any real recipes for breads from Trinidad, to help me win his heart? Elisabeth Keene If he is of Indian descent, you would have to go for roti, naan, etc... Other than that, they serve a lot of quick breads in the caribbean: banana bread, avocado bread. To make avocado bread, get a buttermilk banana-bread and substitute avocado. You might also want to use the traditional spices: nutmeg, allspice, cinnamon, cloves, etc.. Here go a few recipes: * Exported from MasterCook * Rum-Raisin Banana Bread Recipe By : The Fannie Farmer Baking Book Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Raisins 6 Tbsp Rum(*) 3 C Flour 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1/2 C Butter 1 C Sugar 2 Eggs -- Slightly Beaten 1/3 C Milk 1 Cup Mashed Bananas -- (2 Large Bananas) 1/2 C Walnuts(**) -- Chopped Stir the raisins together and let sit at least 30 minutes. Preheaty the oven to 350F. Grease and flour two 8 1/2 X 4 1/2 X 2 1/2 in loaf pans. Stir and toss together all dry ingredients. Stir together butter, eggs, banana, walnuts and raisins in the rum. Add the mixed dry ingredients and stir just until the butter is thoroughly blended. Spread evenly in the prepared pans and bake for about 1 hour, or until a skewer inserted in the center of the loaf comes out clean. remove from the oven. Let cool in pan for 5 minutes, then turn out to a rack to cool completely. - - - - - - - - - - - - - - - - - - NOTES : (*)If you do not have rum, use bourbon--the flavour is equally good. (**) I omitted the walnuts. * Exported from MasterCook * Bakes Recipe By : Caribbean Cookbook-Rita Springer Serving Size : 1 Preparation Time :0:00 Categories : Caribbean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups flour 1 teaspoon baking powder -- rounded 1/2 teaspoon salt 2 teaspoons sugar 1 tablespoon shortening 1/4 cup water frying oil Sift flour, baking powder, and salt. Rub in fat. Add dry ingredients to make a soft dough. Knead lightly, with floured hands, if needed. Break off pieces and roll into balls. Flatten to 1/2 in thick. Fry in hot oil or bake on a hot greased tawa. - - - - - - - - - - - - - - - - - - When I leave to rise for the second time, it should be left until they are almost doubled in bulk, but not quite. The time depends on how hot and humid it is. An easy test is to take a small ball of dough and drop in a glass of room temperature water, when it floats to the top, it's ready. It will probably take longer than 15 min in a cold place. * Exported from MasterCook * Floats Recipe By : Caribbean Cookbook-Rita Springer Serving Size : 1 Preparation Time :0:00 Categories : Caribbean Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 teaspoons yeast 1 1/2 teaspoons salt 1/2 cup shortening warm water frying oil Sift flour and salt. Rub in fat and make ity resemble bread crumbs. Use a little warm water to mix yeast and add to the flour mixture. Knead lightly until smooth, leave to rise untild doubled in bulk. Cut in pieces and roll into small balls. Allow to rise for 15 min Flatten to 1/4 in thick. Fry in hot oil, drain and serve hot. - - - - - - - - - - - - - - - - - - Later, Jazzbel >>>>> Some friend have a habit of wearing these big time shirt. The other night a fella come and tell me "I wearing a $25 custom-made shirt". I look at him and laugh 'cause I remember when all of we used to "Thank God for Robin Hood Flour". That's right, Flour Bag... --Ronnie butler "Goin' down Burma Road". >>>>> --------------- END bread-bakers.v100.n036 --------------- -------------- BEGIN bread-bakers.v100.n037 -------------- 001 - Haacknjack@aol.com - The Baking Sheet; KA mixers; NOT a cinnamon roll recipe 002 - "Sue & Sam" I'm currently shopping for a KA mixer..I notice they have the regular ones that the bowl fits in the base and the head tilts , then they have newer ones that the bowl connects and gets moved up and down on the machine. Hi, Jenny! The difference between the mixers is not age but capacity. The "heads up" holds a 4.5 quart bowl, the stationary head holds a 5 quart bowl. The stationery head one has a somewhat more powerful motor and, as I recall, a lot more attachments. (I have owned the big one for many years now.) Now, you're not out in the middle of a hundred-acre farmstead and may not need the juicer and the pasta-plate attachments. But there is a chilling bowl (holds ice under the mixing bowl) and a copper bowl, plus few other "gee whiz" things that may only be made for the larger machine. Try your local department store ... see if they have the "attachments" insert left in the box from a machine they have on display. I rarely mix yeast bread in my KA but it turns out fine quick breads & cookies, and I wouldn't make eggnog without it. ------------------------------------------------------- Here is a great Easter brunch recipe ... can be baked ahead and reheated/iced that morning. NOT a cinnamon roll recipe (grin!) Orange-Glazed Chocolate-Orange Sweet Rolls 12 Servings 3/4 cup milk, whole 7 tablespoons orange juice, divided 1/4 c. + 3 T 10 tablespoons butter, divided 1/4 c. + 6 T; room temperature 2 eggs, large 3/4 cup sugar, divided 1/4 + 1/2 1 tablespoon orange peel, grated 1 teaspoon salt 1 tablespoon active dry yeast 4 cups flour 2/3 cup semisweet chocolate, chips 1/2 cup whipping cream 2 tablespoons Cointreau, or orange juice 1 1/4 cups powdered sugar Butter two 9" diameter cake pans. Combine milk, 1/4 cup orange juice & 4 T. butter in heavy small saucepan. Stir over medium heat until mixture registers 120F on thermometer. Whisk eggs, 1/4 cup sugar, orange peel & salt in large bowl. Gradually whisk in heated milk mixture. Add yeast, then flour, mixing until dough is moist. Knead dough on floured work surface until smooth and elastic, about 5 minutes. Place dough in lightly oiled bowl and turn to coat. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, about 30 minutes. Punch down dough and divide in half. Roll 1 piece on floured work surface into 12 x 18" rectangle. Spread with 3 t. butter; sprinkle evenly with 1/3 cup chocolate chips and 1/4 cup sugar. Roll up from 1 long side; pinch log at seam to seal. Slice log into 12 rolls; place rolls, cut side down & side by side, in single layer in one prepared pan. Repeat with remaining dough, butter, chocolate chips & sugar. Cover rolls loosely; let rise until doubled, about 30 minutes. Meanwhile, preheat oven to 375F. Stir cream and Cointreau together; drizzle evenly over rolls. Bake until rolls are puffed and golden, about 25 minutes. Cool 15 minutes. (Can also be made 1 day ahead; cool completely in pans. Cover & store at room temperature...rewarm in 350F oven until heated through, about 10 minutes. I have also frozen these, wrapped securly in zipper freezer bags, they came through fine.) Whisk powdered sugar with enough orange juice to make a thick glaze, adding 1 T. juice at a time. Remove rolls from pan; spread with glaze. Serve slightly warm or at room temperature. Enjoy! Carolyn Haack --------------- MESSAGE bread-bakers.v100.n037.2 --------------- From: "Sue & Sam" Subject: Unleavened bread for Robin Date: Tue, 18 Apr 2000 07:07:18 -0400 I never tried them, but here are three different recipes for the matzah. * Exported from MasterCook * Homemade Matzoh Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Flat Bread, Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** This matzoh is not in accordance with Passover law. 'Legal' Passover matzoh is made from wheat grown in special fields, processed by special mills and the dough must not rise for more than 18 minutes. More than 18 minutes would encourage natural fermentation. Thus, this version is not appropriate for a Passover seder. Still, it is rustic, historic and fun. 2 cups all-purpose flour 1 cup whole wheat flour water Preheat oven to 450 F. Line two large baking sheets with parchment paper. Mix flours and add water until you have a soft, kneadable dough. Knead about 5 minutes. Let dough rest a couple of minutes. Break off egg-sized portions of dough. Stretch as thinly as you can before rolling into thin, oval slabs. Prick each slab with a fork or pastry docker. Place on baking sheet and as soon as sheet is filled with matzohs, place in oven. Bake until crisp and buckled - about 3 minutes. Cool before serving. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzah Recipe By : BB List Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, "Foreign" Bread, Flat Bread, Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 C Matzo Meal -- Or Cake Meal 1 1/2 C Water 1/2 Tsp Salt -- Optional Preheat oven to 475 degrees. Combine matzo meal with water and salt to form a dough. You may need to add more water to make dough workable. Knead dough and roll out and fold a couple of times. Cut dough into 8 pieces. Roll out each piece as thinly as possible between 2 sheets of wax paper. Cut into rounds or squares and prick surface of dough well with a fork. Work leftover dough pieces back together to make 1 or 2 more rounds. Bake on an ungreased cookie sheet 3-4 minutes. Turn matzo over and bake 4 minutes more or until crackers are very lightly browned and crisp. Cool on a cooling rack. Makes 8 to 10 pieces. Per serving: 89 calories, no fat, no cholesterol. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Matzah - 2 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Miscellaneous Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 Cups flour (preferably freshly ground with the coarsest bran sifted out; either hard whole wheat flour or spelt flour) approximately 1 Cup spring water (approximately) You will need a medium sized bowl, a rolling pin, a fork, or a metal comb or other utensil for making holes in the breads, and quarry tiles to fit on the rack of the oven or one or two baking sheets. Place tiles or baking sheets on the bottom rack of the oven and preheat oven to 425. When the oven is hot place 2 cups flour in a medium sized bowl and stir in water until a kneadable dough forms; you may have to add a little more flour or water, depending on your flours. Turn the dough out onto a lightly floured surface and knead very quickly and vigorously until smooth, about 3 to 4 minutes. (Although you are trying to get the dough into the oven quickly, the time spent kneading is important, as it makes the dough easier to roll out very thin.) Cut the dough into 12 equal pieces and flatten with lightly floured hands. Work with one piece of dough at a time, keeping the others covered with plastic wrap. On a lightly floured surface roll out one piece of dough as thin as possible. Prick it all over with a fork or a sharp toothed comb, and then try to stretch it slightly to widen the holes you have made. Transfer to the quarry tiles or baking sheet, placing it to one side to leave room for more breads and bake for 2 and 1/2 to 3 minutes, until golden on the bottom and starting to crisp around the pricked holes. Meanwhile, continue rolling out the dough, placing each bread in the oven as it is ready. If you are working with a partner, one should roll out the dough while the other pricks, stretches and bakes the breads. This will be much easier to get the breads baked in time. If your oven is small, you may not be able to fit in enough breads at once to get them done in time. If so, you can bake some of the breads on the your stove top in a dry skillet, to get them all started baking within the 18 minute time limit. For a traditional crisp, dried matzoh, leave the breads out on a rack to cool completely and to dry. With the small amount of dough this recipe makes, you can get all the breads into the oven if not completely baked) in less than eighteen minutes from when we first add water to the flour. the recipe assumes that you wish to make matzoh within the time limit; without a large commercial oven, and several helping hands for the rolling out, you must begin with a small amount of dough to get all the breads done in time. To make more, make the recipe again a second time. If you aren't worried about complying with the time limit, you can bake in larger batches. Alternatives: If you prefer salted breads, stir in 1 teaspoon of salt into the flour, then add the water. You can add a little olive oil to the dough if you wish. Matzoh made with salt and oil is still matzoh, but not appropriate for a Passover seder (there is no need to rush these breads). Makes 12 thin breads approximately 8" in diameter. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n037 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved