Date: Sat, 22 Jun 2002 18:45:03 -0600 (MDT) -------------- BEGIN bread-bakers.v102.n026 -------------- 001 - Jeff Dwork - German cookies --------------- MESSAGE bread-bakers.v102.n026.1 --------------- From: Jeff Dwork Subject: lost a post Date: Sat, 22 Jun 2002 16:27:28 -0700 Someone send a post to bread bakers during last week. It was sent to and was a correction to an earlier message. I lost it. Can you please send it again? Sorry about that, Jeff --------------- MESSAGE bread-bakers.v102.n026.2 --------------- From: Samartha Subject: German Christmas Cookies (Planning Ahead!) Date: Sat, 15 Jun 2002 02:03:54 -0600 Rick, you wrote: >When I was a boy,.... the "cookies" are called Lebkuchen and loaded with honey and spices. Initially they are soft but harden later and are always great! They are usually baked on thin white wafers. Do a search on that word and lots of links come up, mostly German. http://www.gerald-held.de/Lebkuchen/lebkuchen.html is one of them. You may have to employ babelfish. Elisenlebkuchen is something special baked without regular flour, this is a link in English: http://www.happycookers.com/wc.dll/recipes/divulge/595.html but I am not sure how authentic this is. I am very wary of californianized German recipes and have my reasons, see: http://samartha.net/SD/procedures/PPN01/ There is a great variety in Lebkuchen, in shape - round, square, ingredients - hazel/wal-nuts, almonds, candied lemon/orange peel, spices, coat - chocolate, holding moisture better, sugar, nuts.... I have an over 100 year old German cookbook (42. edition 1902) and one recipe in there goes like this: 1000 g honey 1000 g flour 420 g sugar 17 g ground cinnamon 17 g ground cloves 8 g ground nutmeg (they talk about nutmeg flower, I think, nutmeg is usually a kind of a big seed - maybe it is the same?) 70 g candied lemon peel (Zitronat) 2 g cardamom 2 lemons 280 g almonds Oblaten (that's the thin white wafers, where the dough is put) Heat honey in brass pan, stir in flour, sugar, cinnamon, gloves, nutmeg, finely minced candied lemon peel, ground off peel from 2 lemons, almonds with peel left on, finely minced, cardamom, thoroughly stir this dough, put wafers on a baking tray, coat dough finger-thick in the desired Lebkuchen-size, put thinly sliced Zitronat (candied lemon peel) on top, let it dry for one hour and bake with very moderate heat. Enjoy! Samartha --------------- MESSAGE bread-bakers.v102.n026.3 --------------- From: Sandy Greathouse Subject: Re: German Christmas Cookies Date: Sat, 15 Jun 2002 07:48:19 -0400 Hello Rick, Here is a recipe for what I hope is similar to what you are seeking? I've made these at Christmas many times, as well as another German cookie, "Pfeffernusse". They are wonderfully spicy hard cookies and since I like to "dunk" cookies in my coffee or tea....they are perfect for it. Enjoy! Sandy Greathouse Nurnberg Lebkuchen Honey Cookies: 1 cup honey 2 eggs 1/2 cup packed light brown sugar 1 cup finely ground almonds 1/2 cup finely chopped almonds 1 tablespoon lemon juice 1/2 cup finely chopped candied lemon peel 1-3/4 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves Glaze: 1-1/4 cups powdered sugar, sifted 2 teaspoons lemon juice 1 to 2 teaspoons warm water Colored sprinkles To make cookies, in a large bowl, beat honey, eggs and brown sugar until blended. Stir in almonds, lemon juice and lemon peel. Blend flour, baking powder, cinnamon, nutmeg and cloves. Add to honey mixture; stir until blended. Cover bowl; refrigerate 12 hours or overnight. Preheat oven to 375 F. Line baking sheets with foil; grease foil. Drop dough by heaping teaspoons, 2-inches apart, on prepared baking sheets. Dip a table knife in hot water; flatten dough mounds with flat side of blade. Bake 12 to 15 minutes or until firm. Remove from baking sheets; cool slightly on wire racks. To make glaze, in a small bowl, beat powdered sugar, lemon juice and 1 teaspoon warm water until smooth. Add more water if necessary. Spoon glaze over warm cookies. Sprinkle colored sprinkles over glaze; let stand until glaze sets. Store in airtight containers 4 to 6 weeks before serving. Makes 36 to 42 cookies --------------- MESSAGE bread-bakers.v102.n026.4 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Malt Powder... Date: Sat, 15 Jun 2002 08:15:41 -0400 (EDT) This is directed mainly to Marcy Goldman, but if others have the answer to my question, please jump in. What are the specific uses of diastatic malt powder and non-diastatic malt powder in home bread baking? By the way, I am a subscriber to Marcy's www.betterbaking.com and it an excellent website. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n026.5 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Sea salt... Date: Sat, 15 Jun 2002 08:50:56 -0400 (EDT) I know that many of you use sea salt, as do I, and, if you use the salt from the coast of Brittany, you know it can be expensive. While in Portugal recently, I learned that that country is now exporting sea salt at a fraction of the cost of the French stuff. It is called Flor de Sal and is available at Zingerman's. Here's the website: http://www.zingermans.com/Index.pasp Go there and type Flor de Sal in their search box. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n026.6 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Lebkuchen... Date: Sat, 15 Jun 2002 08:54:09 -0400 (EDT) This is for Rick Krall with the compliments of my friend, Laura Locklin: http://recipes.alastra.com/german/ Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v102.n026.7 --------------- From: Ben_McGehee@asburyseminary.edu (Ben McGehee) Subject: Re: Oatmeal Bourbon Bread from: Oh so long ago..... Date: Sat, 15 Jun 2002 09:00:55 -0400 Helen Frati writes: >I do not own a bread machine. Can these >recipes be made by conventional methods? Sure. You can always simulate the methods of a bread machine. Just put all the ingredients into a bowl, mix, knead, let rise until doubled, then shape into a loaf. Let this rise until doubled, and bake. The baking temperature depends on what is in the bread. The more sugar (including milk or other forms), the lower the temperature. I would try them at 350 or 375 F. If they have little or no sugar (I doubt that), then try 425 or 450 F. I usually go for the higher temperatures, but my wife always complains that I burn the bread (I don't see it that way - I prefer to use the term deeply baked). You may have to adjust the amount of ingredients, but that's true for any recipe. You could also play with the timing of adding ingredients such as garlic, so that the gluten sets up better. If they work well, post it back here with your instructions for modification for conventional methods. Ben McGehee --------------- MESSAGE bread-bakers.v102.n026.8 --------------- From: ansleyrc@juno.com Subject: Archives Date: Sat, 15 Jun 2002 13:59:56 GMT Several people have mentioned archives. Where are they found and how can they be navigated? [[ Instant Answer ... ]] The bread-bakers web site is The "browse digests" link will take you to a complete archive of all past digests organized by date. The "download recipes" will take you to the recipe archive, where you can select collections of recipes organized by date. The "search" link will take you to the search page, where you can search the recipes and digest archives for anything you want. Eventually we will implement the "browse recipes" page which will allow access by recipe name, but it isn't set up yet. Jeff ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/web/. --------------- MESSAGE bread-bakers.v102.n026.9 --------------- From: Howard Larson Subject: Re: Oatmeal Bourbon Bread Date: Sat, 15 Jun 2002 08:59:50 -0500 >From: "Helen & Peter Frati" >Subject: Oatmeal Bourbon Bread from: Oh so long ago..... >Date: Tue, 11 Jun 2002 20:00:06 -0400 > >Just printed out two recipes from the bread-baker's archives/digests. >The first is Oatmeal Bourbon Bread. There is just ingredients listed. >This is probably for a bread machine. The second recipe is for >Rosemary Garlic Bread. Again, only ingredients. >I do not own a bread machine. >Can these recipes be made by conventional methods? >Thanks, >Helen On the Oatmeal Bourbon: I think it could be made using conventional methods. The hydration is about 63% which should be easy to handle. It looks like the method is to blend all the dry ingredients then add the warm water. Blending the dry yeast with the other dry ingredients allows use of warmer water--in the range of 120 F to 130 F. On the Rosemary Garlic: I could not find it in the referenced book. The hydration is a little too high (77%) for easy handling so I think I would start with a little less water--about 1 cup-- and work up until the dough feels right. Howard Larson -- mailto:hblarson@core.com --------------- MESSAGE bread-bakers.v102.n026.10 --------------- From: "linda grande" Subject: KA vs. Magic Mill Date: Sat, 15 Jun 2002 14:38:56 +0000 For Marcy Goldman and Paula Countryman... I, too, own the Magic Mill...in addition, I've also owned for 15 years a (Hobart) Kitchen Aid and I will have to echo what was said here a couple of weeks ago by Don Bischoff (who is the owner of a Bosch Concept and a very knowledgeable baker)..."for serious bakers, the Kitchen Aid is merely a toy"! I agree 100% and would never buy another Kitchen Aid. --------------- MESSAGE bread-bakers.v102.n026.11 --------------- From: "Woofus" Subject: Real Bagels (Formerly Re: malt) Date: Sat, 15 Jun 2002 12:09:23 -0400 Hello Beverly - I always enjoy reading the latest list posts but I had forgotten about the Bread-Bakers archives until reminded a couple messages down from your request for REAL Bagels. Browsing there I ran across a malt bagel recipe about halfway down this page: http://www.bread-bakers.com/archives/recipe/text/b3q96-1.txt That's just the first page of the archives in text format. Now that I've revisited http://www.bread-bakers.com I'll be covered in flour for weeks to come. Hope this works out well for you, Tom Bufny --------------- MESSAGE bread-bakers.v102.n026.12 --------------- From: "Susannah Ayres-Thomas" Subject: Recipe for Lebkuchen & a bonus Date: Sat, 15 Jun 2002 11:51:37 -0500 Here is our family's recipe for Lebkuchen. We were told that this recipe "came over on the boat" with Grandma Trik (my hub's Grandmother), and we make it every Christmas--it wouldn't BE Christmas without it. And since we're on the subject of Christmas, I'll also post the family recipe for Raisin Bread. This is a Christmas tradition, served at breakfast with corned ham (yes, I said corned ham, and very delicious it is, too!) Lebkuchen 2 c honey 1 1/2 c packed dark brown sugar 2 eggs 2 Tbs lemon juice 2 tsp grated lemon zest 5 c all-purpose flour 1 tsp baking soda 2 tsp cinnamon 2 tsp ground cloves 2 tsp ground allspice 2 tsp ground nutmeg 1 1/2 finely chopped citron 1 1/2 c sliced almonds Bring honey to a boil, then cool completely. When cool, add sugar, eggs (beaten), lemon juice & zest. Stir in citron and nuts. Combine all the dry ingredients together and then stir into honey mixture (warning: this requires a really strong arm, and don't try to do it with a mixer, even a KitchenAid--you'll burn out the motor!). Chill the dough overnight. Next day, preheat oven to 400 F. Roll out a small amount of the dough at a time. I've found the easiest way to cut it is simply to use a sharp knife and cut it in rectangles, about 1-1/2" X 2-1/2". Place 1" apart on a greased cookie sheet, and bake 10-12 minutes, or until no imprint remains when touched lightly. Watch them carefully' because of the honey, they go from done to burned very quickly. If desired, you may glaze them with the following icing (though we have never used it): Blend 1 c sugar and 1/2 c water in a small saucepan and boil it until it reaches 230 F on a candy themometer (thread stage). Remove from the heat and stir in 1/4 sifted confectioner's sugar. If it becomes very sugary, you can reheat it, adding a little water until it becomes clear again. As I say, we never used the glaze. The cookies are hard, crunchy-chewy, and spicy, and utterly delicious. If you don't like citron, you can use candied pineapple, but try it with the citron first. This does make a lot of cookies, but that's never kept them from disappearing in our house! THE One and Only Thomas Family Raisin Bread 2 packets active dry yeast (not rapid-rise), or cakes if you can find them 1 3/4 c warm water 2 c all-purpose flour 2 tsp salt 2 Tbsp sugar Mix everything together, and allow to stand in a warm place until bubbly (set sponge and "proof") Add: 2 beaten eggs 1 c sugar 1/2 c melted butter 1/2 c bread flour + enough all-purpose flour to make a soft dough, up to about 5 c total Mix in, knead until smooth and satiny. Place in a greased bowl, turn over to coat dough with grease, cover, and allow to rise in a warm place until doubled, 3/4 to 1-1/2 hours. Then, punch down and knead in: 1 tsp ground nutmeg 1 tsp lemon extract 2-3 tsp (or more--we like more!) ground cinnamon 1 or more boxes of raisins (my husband's family prefers the seeded muscat raisins, my personal preference is for regular seedless raisins) Shape into loaves, place in loaf pans, and let rise until doubled. Bake for approximately 1/2-3/4 hour at 325 F, until bread tests with an instant-read thermometer thrust into its center to about 190 F We do not ice or glaze this bread, and it's a lot less sweet than commercial raisin bread, but it is quite delicious. Enjoy [[ Editor's note: Susannah adds this: If y'all are interested, I'm willing to post the recipe for corned ham, but it does require a 6-week commitment of a large space in a fridge or cooler. Corned ham is very tasty, a lot like a cross between turkey and ham. This is outside the scope of bread-bakers, so please write directly to Susannah to ask her to email the recipe to you. Thanks, Jeff ]] --------------- MESSAGE bread-bakers.v102.n026.13 --------------- From: "Anita" Subject: Re: lebkuchen Date: Sat, 15 Jun 2002 11:22:25 -0700 Hello Rick: This recipe was brought to America from Germany by my mother in the mid 1920's. I have made them every year since I was a small child and they are, truly the "essence" of the holiday season. If the cookies you are after were small balls, they are most likely Pfeffernussen (pepper nuts). Let me know, I have that and many other of her recipes. You might also check with the fabulous "smart cookie" Rose Levy Beirnbaum, whose name we see gracing these pages. I can't wait for her bread book. Sincerely, Anita Flanigan, No. California * Exported from MasterCook * lebkuchen Recipe By : mom Serving Size : 1 Preparation Time :0:00 Categories : Cookies Family Customs Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 eggs 1/2 pound brown sugar 3/4 pound almonds -- coarsely chopped 1/4 pound citron -- coarsely chopped 1/8 pound candied orange peel -- coarsely chopped 3/4 teaspoon cinnamon 1/4 teaspoon cloves 1/2 teaspoon mace 1 1/2 teaspoons cardamom 1 1/2 teaspoons salt 1 lemon -- grated peel 1 orange -- grated peel 2 cups honey 5 cups flour 2 cups graham flour 1 1/2 teaspoons baking soda -- mix into last cup of -- flour beat eggs, add brown sugar and beat well. add honey and beat. mix dry ing except for 1 cup flour. add fruits nuts and grated peel. incorporate into egg mixture. add last cup of flour into which you have added the baking soda. dough will be stiff and sticky. cover with wax paper and put into a cool place for at least 12 hours to ripen. bake at 350 F for 15 minutes, rotating pans half way through the cooking time. glaze with powdered sugar, milk and vanilla mixture while hot. these cookies improve with age and are usually the first baked at christmastime. - - - - - - - - - - - - - - - - - - NOTES : 1 1/2 lb of honey = 2 cups 1 lb brown sugar = 2 2/3 cups. --------------- MESSAGE bread-bakers.v102.n026.14 --------------- From: "Andreas Wagner" Subject: German Christmas cookies (Lebkuchen) Date: Sat, 15 Jun 2002 22:00:11 +0200 Rick Krall wrote: >When I was a boy, a friend's mother used to make Christmas cookies that I >loved. I can't recall anything about them except they were hard as rocks >but absolutely delicious. She's now 94, and in speaking with her recently >she mentioned that they are from the German side of her family and are >formally called "leebkooken," which I assume is properly spelled >"Liebkuchen." I could ask for more, but I'm reluctant to pry into her >family's tradition. The Christmas cookies are a big thing in Germany, and lots of families bake many varieties in the run up to Christmas - we did fourteen different sorts one year. Lebkuchen describes a variety of different cookies, some of them made only with nuts, some with a mix of nuts and flour. They all seem to have in common that they are spiced. I have a recipe which was passed down by my grandmother for Lebkuchen, which turn rock hard when they are baked and fresh, but they soften beautifully in time for Christmas - they are usually baked early November, so they are ready to eat during Advent. The recipe uses an ingredient called "Kunsthonig" - invert sugar syrup, which I've not been able to find in either England or France. It has a very light colour, and looks almost like lard in texture - I've successfully substituted honey for it, but the taste changes depending on the honey you use. Baseler Lebkuchen 1250 g flour 500 g sugar 4 eggs 500 g invert sugar syrup or honey 15 g baking soda 100 g mixed peel, chopped 100 g coarsely ground nuts 1 level teaspoon each ground cinnamon and ground cloves grated peel of one lemon, or almond essence, or rum for flavouring. warm the honey slightly to make it runny. Beat eggs and sugar together until white and creamy, add the honey and then the remaining dry ingredients which have been mixed together. This should make a fairly firm but sticky dough. Leave it to rest in the fridge or larder overnight, then roll out about 1/2 cm thick on a floured board, and stamp out shapes. Bake at 180 C (350 F) for 10 minutes and decorate them as you like - this part is great fun, especially if you bake with children. Keep them in tins in a cool place until ready to eat - if they don't soften up in time, add a few slices of apple placed on some waxed paper and check every other day. --------------- MESSAGE bread-bakers.v102.n026.15 --------------- From: "Jazzbel" Subject: Magic Mill vs. Kitchen Aid Date: Sat, 15 Jun 2002 16:27:50 -0400 > I also have tested everything else - including the Magic Mill. > While the Magic Mill has a capacity thing going on - I have to say it just > 'thugs' the dough around and around - it does not properly knead of > manipulate it AT ALL I strongly disagree. It does not knead AT ALL?? Capacity by itself would not cause people to buy a machine, what's the point of owning a machine which does not perform its functions? If for nothing else, the Magic Mill is a better dough maker, and is the preferred machine of bread bakers. If your dough was not properly kneaded, it is probably because you did not knead it long enough. Mixing and kneading should take 10-12 minutes. Bread Doughs are not the KA's forte. In fact, run of the mill bread machines do a much better job. It takes a while for cake bakers to adjust to the Magic Mill, I agree. But once you get used to it, it is fully functional and fine. In fact, it is excellent for make butter cakes, where creaming is very important for cake volume. I have been baking bread with my Magic Mill for over two years now, and the quality of my products is better than ever. I mainly use my Kitchen Ad to mix small amount of dough or batter. (like roti, naan or english muffins). I think both machines have its merits and will suit differently individuals with different needs. If I had to give up one, I would give up the Kitchan Aid, as the Magic Mill can handle samll quantities as well. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n026.16 --------------- From: rls-1850@juno.com Subject: lebkuchen Date: Sat, 15 Jun 2002 17:36:00 -0500 This is for Frederick J. Krall, who was looking for a recipe for the German Christmas cookie known as lebkuchen. Many, many baking books and Christmas cookbooks have recipes for lebkuchen. _Visions of Sugarplums by Mimi Sheraton (Random House; my edition is dated 1968, but she also put out a second edition some years later) has three separate recipes for lebkuchen. Also, it's possible your friend's mother would be delighted to share her recipe with you. Best of luck. - Ron --------------- MESSAGE bread-bakers.v102.n026.17 --------------- From: "Helen & Peter Frati" Subject: Lebkuchen Date: Sat, 15 Jun 2002 19:26:58 -0400 Lebkuchen The honey-sweetened gingerbread of central Europe In Germany - where they are first recorded in correspondence dated 1320 - Lebkuchen were originally made in monasteries; eventually special guilds were formed for the bakers. The earliest recorded German recipe for Lebkuchen, from the sixteenth century, calls for honey, sugar, cinnamon, nutmeg, ginger, pepper, and flour. None of the eggs, butter or leavening agents which one finds in recipes today were used; nore were chopped nuts minced mixed peel. In earlier times, Lebkuchen were made in both a simple form-plain flat biscuits, sold in bundles or wrapped in coloured paper-and in more elaborate forms, generally printed with moulds made of carved wood, ceramic or metal. Sold at fairs, carnivals and markets and given on special occasions. Because honey has especially good keeping properties, Lebkuchen can be baked and stored in airtight containers. for the best flavour, Lebkuchen should be stored for at least two weeks before they are eaten as the spices ripen with time. If Lebkuchen become too hard once they are stored, which is often the case, they can be softened by placing a slice of raw apple in the closed container for a few days. from the book: Festive Baking In Austria, Germany and Switzerland --------------- MESSAGE bread-bakers.v102.n026.18 --------------- From: Ian Macmillan Subject: malt (bagels) Date: Mon, 17 Jun 2002 22:49:43 -0400 Hi Beverly, Stop looking for "real" bagels, and try Nancy Silverton's. Of course you need to be into and somewhat adept at sourdough. They are by far the best I have ever made, and almost as good as I have ever found, which therefore means better than standard bought. My neighbours climb all over each other to be the ones who get some when I bake them. Makes me very popular in the neighbourhood. Good luck, Ian --------------- MESSAGE bread-bakers.v102.n026.19 --------------- From: "Frederick J. Krall" Subject: Beverly Wants REAL Bagels Date: Mon, 17 Jun 2002 18:36:18 -0400 Beverly said: > It is my understanding that in order to make REAL bagels, malt is needed. > I'm still looking for REAL bagels, instead of the "rolls with a hole" that > are so easily available--both fresh and frozen. Beverly, you'll probably get an avalanche of favorite bagel recipes. I keep evolving mine, and my current favorite is Rinehart's, from the Bread Baker's Apprentice. Malt is important for the malty taste (non-diastatic malt) or crust appearance and texture (diastatic malt), but I agree with Rinehart that the real keys are overnight fermentation to bring out the flavor and a minimally hydrated dough to stand up to the boiling. With Rinehart's recipe, I must finish it by hand, as the dough is too stiff for the K5A. If the dough is really stiff, I let my wife finish it to build up her biceps, while I watch television. I've not yet tried a high-gluten flour, like King Arthur's 14% protein (available only by mail order), but that should make them even better. At a minimum, use bread flour, not all-purpose flour. My gold standard is Murray's Bagels in NYC, and these are pretty close, in my opinion. Rick Krall --------------- MESSAGE bread-bakers.v102.n026.20 --------------- From: "Schmitt, Barbara E." Subject: German Christmas Cookies Date: Mon, 17 Jun 2002 08:23:58 -0400 Rick, The cookie you are looking for is called "Lebkuchen". There are many, many recipes for it; basically, it is a spice flavored cookie. I have an old family recipe (been in may family at least since my great-grandmother) that is a bit unusual -- it is not a cookie per say, but more like a very thick, chewy brownie (in texture only -- there is no chocolate). Since the only fat is from the eggs, it tends to go stale quickly (and thus your description of "hard as a rock" struck home!), but this is usually remedied by putting the lebkuchen in a bowl or tin wrapped in a kitchen towel soaked in brandy. The ingredients for most lebkuchen include flour, eggs, brown sugar, cinnamon, cloves and nutmeg. If you would like my family's recipe, let me know, and I will send it to you. But if what you remember is truly a cookie, not a bar, then you should have no trouble finding a recipe in any international or Christmas cookie book. Good luck! Barbara --------------- MESSAGE bread-bakers.v102.n026.21 --------------- From: ardee@inforamp.net Subject: German Christmas Cookies (Planning Ahead!) Date: Mon, 17 Jun 2002 07:39:28 -0400 <> I have the following recipe to share: Lebkuchen (from 'The Christmas Cookie Book' by Lou Seibert Pappas) Makes 1 1/2 dozen 1 cup raw almonds, or 1/2 cup each raw almonds and skinned, toasted hazelnuts 3/4 cup sugar 2 eggs 1 cup all-purpose flour 1/3 cup hazelnut flour, almond flour, or additional all-purpose flour 1 tsp ground cinnamon 1/4 tsp ground cloves 1/2 tsp ground ginger 1/4 tsp ground allspice 1/8 tsp salt 1/4 cup chopped candied orange peel 2 tsp grated lemon zest 1/3 cup sliced almonds (optional) Optional Icing: 1 cup powdered sugar 1 tbsp fresh lemon juice 2 to 3 tbsp water Using a food processor or blender, combine the nuts and 1 tbsp. of the sugar and grind the nuts finely. Set aside. In a large heatproof bowl, using an electric mixer or a whisk, beat together the eggs and the remaining sugar until light and fluffy. Place the bowl over a pan of gently simmering water, and whisk or beat until the mixture is warm, about 125 F. Remove from the pan and beat until the mixture is thick and light and has cooled to room temperature. In another bowl, stir together the flours, ground nuts, cinnamon, cloves, ginger, allspice, salt, orange peel, and lemon zest. Add to the egg mixture, mixing until blended. Cover and chill for 2 to 3 hours, or until firm. Preheat the oven to 350 F. Lightly grease baking sheets, or use nonstick or parchment-lined baking sheets. Spoon the batter by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle with the sliced nuts, if not using the icing. One sheet at a time, bake the cookies for about 15 minutes, or until light brown. Transfer to racks to cool. If desired, make the icing: In a bowl, beat together the sugar, lemon juice and enough of the water to make soft icing. Spread the icing on the cooled cookies. Let the cookies stand until the icing is set. Store the plain cookies in an airtight container for up to 1 week. Store the iced cookies between sheets of waxed paper in an airtight container for up to 4 or 5 days. Enjoy. Ruth --------------- MESSAGE bread-bakers.v102.n026.22 --------------- From: "Carolyn Ranker" Subject: Lebkuchen Recipe Date: Sun, 16 Jun 2002 17:38:43 -0400 Hello, I found this recipe in an old cookie book, copyright in 1939. I haven't ever tried it, but am passing it along to the individual asking for it in the last digest. Enjoy! Lebkuchen 2 eggs 1/2 pound light brown sugar 1 cup sifted flour 1/4 teaspoon salt 1/2 teaspoon cinnamon 1 ounce citron, shredded 2 ounces almonds, blanched and shredded Beat eggs until foamy; add sugar gradually and beat until light. Add sifted dry ingredients, citron, and almonds; mix well. Turn into greased and wax paper-lined pan, 8 by 8 by 2 inches. Bake in moderate oven, 375 F, for 20 to 25 minutes. Cut into squares or bars while warm; turn out onto rack. Remove wax paper. Makes 16 squares. Source: One Hundred Cookie Recipes Tested and Approved by Woman's Day Kitchen Copyright, 1939 --------------- MESSAGE bread-bakers.v102.n026.23 --------------- From: Julie Donnelly Subject: Monti's Roman Bread Date: Sun, 16 Jun 2002 08:25:30 -0700 (PDT) Belated thanks to Bob the Tarheel baker for the wonderful recipe for this roman bread. I dug up the recipe from the archives and made it yesterday. I used the potato cooking water I'd saved from the day before instead of the plain water called for in the recipe. I also substituted minced shallots for the onion. I mixed the dough and let raise for the first rising but then had to refrigerate it overnight. Next day I formed the boule and let raise again then baked on a baking stone. We had to go to a graduation open house so couldn't dive into it right away. Afterwards, we made salami sandwiches with provolone, kalamata olive paste, and chopped pepperocinis. I can't remember a better sandwich. I'll be making this bread often. --------------- MESSAGE bread-bakers.v102.n026.24 --------------- From: Lobo Subject: German cookies Date: Sat, 15 Jun 2002 20:21:12 -0700 Pry, Rick, pry!!! She'd probably be delighted to share her recipe and may have a secret that you won't learn from other sources. >From: "Frederick J. Krall" Subject: German Christmas Cookies (Planning Ahead!) >but absolutely delicious. She's now 94, and in speaking with her recently >snip >"Liebkuchen." I could ask for more, but I'm reluctant to pry into her >family's tradition. --------------- END bread-bakers.v102.n026 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved