Date: Sat, 7 Mar 2009 09:14:17 GMT -------------- BEGIN bread-bakers.v109.n009 -------------- 001 - Kim McEuen Subject: anise and fig bread questions Date: Sat, 28 Feb 2009 10:06:03 -0500 I had the most delicious bread on a recent trip to Sacramento. It was a peasant type loaf with anise and figs in it, two ingredients I haven't a clue how to use. I expect to do some experimenting, but I have seen fresh figs, dried figs, and these candied looking figs. Any guesses as to which would be best in bread? The figs pieces were a little bigger than a plump raisin, if I remember correctly. Thanks in advance, Kim from PA --------------- MESSAGE bread-bakers.v109.n009.2 --------------- From: "James Rubottom" Subject: Italian Breads and why they are often salt free Date: Sat, 28 Feb 2009 13:35:14 -0500 In response to Marsha's statement on Italian breads often lacking salt, there is a very interesting story behind their being salt less. In Umbria and Tuscany (regions of current Italy) salt is left out of most breads traditionally. It has nothing to do with how it is eaten or with what foods. Rather the salt was left out in protest of the taxation of salt by the Pope (one of the "Urbans" but I cannot remember now which one). There was a very stiff tax on salt. The tax was collected to reduce the debt of the Vatican which at the time was involved in wars. So you see, the lack of salt was sort of like our Boston Tea Party. It was an early form of tax protest. I learned this while taking cooking lessons in Umbria a few years ago. --James [[ Editor's note: Fascinating book on the history of salt: _Salt: A World History_ by Mark Kurlansky, ISBN 978-0142001615 ]] --------------- MESSAGE bread-bakers.v109.n009.3 --------------- From: "S&R Ash" Subject: Re: Corn Tortillas Date: Sat, 28 Feb 2009 15:48:34 -0600 To All Who Venture To Making Corn Tortillas: Good Luck on Corn Tortillas. I lived many years in San Antonio area. Had a press from a Mexican friend and everything. I was set to GO...well it was a disaster for sure! I make the flour ones just fine but I BUY my corn tortillas when I want them. I even took a class on Mexican cooking in Home makers EHU county classes. It was also a failure. That was back in the 1970s. I didn't give up the first few times but finally did. When I can buy fresh ones at the market I don't put myself through the agony. My HAT IS OFF to any of you who can make them!! Really..It's just one bread area I gave up on... There is nothing worse though, then a stale corn tortilla! "Life is what happens while you are busy making other plans" John Lennon --------------- MESSAGE bread-bakers.v109.n009.4 --------------- From: Reggie Dwork Subject: Apricot Oat Bread Date: Fri, 06 Mar 2009 21:00:09 -0800 * Exported from MasterCook * Apricot Oat Bread Recipe By :Peter O. Kwiterovich, Jr., M.D. Serving Size : 12 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads/Rolls Breakfast Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oats -- uncooked 1 cup Whole wheat flour 1/2 cup Dried apricots -- diced 1/4 cup Wheat germ 1/2 cup Honey 1/4 cup Vegetable oil 1/4 cup Pecans 2 teaspoons Baking powder 1 teaspoon Ground cinnamon 1/2 teaspoon Baking soda 1/2 teaspoon Salt 1/3 cup Skim milk 3/4 teaspoon Vanilla extract 1/4 cup Egg Beaters(r) 99% egg substitute Preheat oven to 350F. Spray 8 1/2 x 4 1/2" loaf pan with vegetable oil spray. In large bowl, mix oats, flour, apricots, wheat germ, pecans, baking powder, cinnamon, baking soda, and salt. In small bowl, mix milk, honey, vegetable oil, vanilla extract, and Egg Beaters. Stir the two mixtures together in the large bowl. Pour batter into pan. Bake 45 minutes. Cool pan. Remove from pan and cool completely on rack. Cut into 12 slices 3/4" thick. Content per Serving: total fat .. 6.8 g, cholesterol .. 0 mg, calories .. 176, saturated fat .. 0.5 g, carbohydrate .. 27 g, protein .. 4 g Source: "THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART DISEASE" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 7g Fat (32.2% calories from fat); 4g Protein; 29g Carbohydrate; 3g Dietary Fiber; trace Cholesterol; 235mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n009.5 --------------- From: Reggie Dwork Subject: Old Fashioned Drop Biscuits Date: Fri, 06 Mar 2009 22:01:11 -0800 * Exported from MasterCook * Old Fashioned Drop Biscuits Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads/Muffins/Rolls Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour 1 Tbsp Sugar 2 Tsp Baking Powder 1/2 Tsp Salt 1/4 Tsp Baking Soda 3 Tbsp Vegetable Shortening 1 C Lowfat Buttermilk nonfat Cooking Spray -- butter flavor Preheat oven to 400F. Combine first 5 ingredients; cut in shortening with a pstry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir until moist. Drop by heaping Tbsp 1 1/2" apart onto baking sheets coated with cooking spray. Lightly coat tops of biscuits with cooking spray. Bake at 400F for 15 min or until lightly browned. Yield: 16 biscuits Serving Size: 1 biscuit Points: 2 Exchanges: 1 Starch Source: "Weight Watchers, Jan/Feb 1998" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; 3g Fat (27.8% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 163mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v109.n009 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved