* Exported from MasterCook * Sally Lunn #3 Recipe By :ptj Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made Low Fat Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pkg. dry yeast 1/4 cup warm water 1 tsp. sugar 1 stick butter 3 tablespoon oil 1 cup milk 4 cup white flour -- preferably unbleached 1 tablespoon gluten, wheat 1/3 cup sugar 2 tsp. salt 4 eggs -- (egg replacement liquid just doesn't work as well) 1/2 stick butter -- melted -- (do NOT substitute margarine) (1 loaf) Dissolve yeast in warm water; add sugar and set aside. Warm butter, oil and milk just until all is melted, then let stand until lukewarm. Sift together flour, sugar, and salt. Beat eggs thoroughly and combine with milk and yeast mixture. Beat well. Add flour and beat well. Place a wooden spoon in the dough, cover bowl lightly with a towel, and place in warm, draft-free place to rise. Every 20 minutes, beat dough down, re-cover, and allow to rise again. Do this for at least 3 hours. (Really, you have to do this or it won't have the proper texture.) After the last beating, put dough in a well-greased bundt or tube pan, cover with towel, and let rise for about 1 & 1/2 hours. Preheat oven to 325°F. Bake for 45-60 minutes, basting with melted butter during last 10 minutes of baking. It is done when it is golden in color. We had to beat my husband off with a stick. (Okay, a wooden spoon) so that the rest of us could get a slice of this. I thought I had posted this when I first made it, but a quick attempt to locate it on the B-B Digest archive came up empty. (Is there a way to search the archive that I have yet to discover?) If this is a repeat, I hope someone new can get some use out of this recipe. If it isn't, I really recommend this bread/cake/whatever as a weekend afternoon snack with coffee....heck, I recommend it for anytime! - - - - - - - - - - - - - - - - - - - NOTES : I took the advice of several people on this list who told me to leave the machine out of it, and I adapted a couple of different recipes for the altitude. (This is an important consideration; I live just outside of Denver with an altitude of approximately 5280 feet. That's why I've included such things as vital wheat gluten and sifting the flour.) Here is the recipe I eventually succeeded with: * Exported from MasterCook * Sally Lunn, Quick Recipe By :Joy of Cooking Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sift before measuring: 2 cups all-purpose flour Resift with: 2 1/4 teaspoons double-acting baking powder 3/4 teaspoon salt Combine and cream well: 1/2 Cup shortening 1/2 Cup sugar Beat in -- one at a time: 3 eggs --- 1 Cup milk Add the sifted ingredients to the batter in about 3 parts, alternately with the milk. Preheat oven to 425' Stir the batter lightly until the ingredients are just blended. Bake in a greased pan for (about) 30 minutes. Serve hot. Makes a very light bread. Good to make in loaf pan and serve with soup or stew. Have also added a cup or so of chopped pecans and diced, dried peaches, baked in a square pan and served as a coffee cake---Delicious! >From: aruyle@juno.com (Angela T. Ruyle) - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Scalloped Corn (Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads: Quick & Muffins Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can creamed corn 1 can whole corn 1/2 cup butter or margarine -- melted (1 stick) 1 cup sour cream -- (8 oz.) 1 box Jiffy corn bread mix -- (8 oz.) Mix together all ingredients till well blended. Bake in an 8" x 8" pan at 350 degrees until golden brown, about 50 minutes. >From: Mark and Jen Wesner - - - - - - - - - - - - - - - - - - - NOTES : I have a recipe for something called "Scalloped Corn" that is somewhat similar to what you're describing. Funny, I never would have called it a bread, but you're right -- it is kind of like very moist cornbread. Here's the recipe: * Exported from MasterCook * Scandinavian Rye Rolls Recipe By :Bread Machine Magic, Rehberg & Conway Serving Size : 18 Preparation Time :0:00 Categories : Bread Machine Dough Cycle Fatfree International Breads Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup 1% low-fat milk 1/2 cup water 1 cup rye flour 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon butter or margarine 1 tablespoon molasses 1 orange -- grated rind only 1 teaspoon fennel seed 1 1/2 teaspoons active dry yeast -- up to 2 teaspoons Place all ingredients in the bread pan in the order recommended by the manufacturer. Select dough setting and press start. At the end of the cycle, turn the dough out onto a floured surface. Gently roll and stretch the dough into a 24" rope. Grease a 9" x 13" x 2" square baking pan. Divide dough into 18 equal pieces with a sharp knife. Shape into balls and place in the pan. Cover and let rise in a warm oven for 30 - 45 minutes. At the end of the rising time, remove pan from oven to preheat to 350F. Bake the rolls for 20 - 25 minutes or until golden. Serve warm. For a smaller batch: 3/8 cup milk 3/8 cup water 2/3 cup rye flour 1 1/3 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon butter or margarine 2 teaspoons molasses grated rind of 1/2 orange 1/2 teaspoon fennel seed 1 1/2 teaspoons active dry yeast Divide the dough into 12 pieces and use a 9" square baking pan. Proceed as above. >From: Ilene Warfield - - - - - - - - - - - - - - - - - - - NOTES : Like limpa rye, a combination of rye and orange with a light anise scent from the fennel. Especially suitable as an accompaniment to a yellow split pea soup. This week I made a Scandinavian yellow split pea soup. I often accompany this with a limpa rye, and thought this recipe would make a good substitute. While putting the ingredients into the bread pan, I wondered about the high ratio of liquid to flour. During the knead cycle, the dough seemed rather soupy - more like a batter. I added about 1 1/2 cups of bread flour. This seemed to improve the dough. The resulting rolls were *VERY* tasty, but came out flat. * Exported from MasterCook * Seven Grain Bread, Alice's Recipe By :INTERNET RECIPES FROM REC.FOOD.RECIPES Serving Size : 12 Preparation Time :3:30 Categories : Bread Machine Breads Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- FOR 1-1/2 LB LOAF: 1 1/2 Cups wheat flour 1 1/2 Cups bread flour 1/3 Cup seven grain mix 2 Tablespoons honey 1 1/2 Teaspoons salt 1 3/8 Cups water 2 Tablespoons canola oil 1 1/2 Teaspoons yeast Load ingredients into bread machine pan according to manufacturer's directions. Bake on white bread setting unless otherwise indicated. "Yeast" refers to active dry yeast. Bake on RapidBake/Whole Wheat or on Basic/Whole Wheat. >From the Files of Alice in Houston . >From Glen Hosey's Recipe Collection Program, hosey@erols.com >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Slovenian Nut Potica Recipe By :ak399@cleveland.Freenet.Edu (Carole A. Resnick) Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- --Dough:-- 2 cakes compressed yeast 1/2 Cup lukewarm milk 1 Tbsp sugar 6 3/4 Cups sifted all purpose flour -- 6 1/2 to 7 3/4 Cup sugar 1 Teaspoon salt 1 Cup milk -- scalded and slightly cooled 4 beaten egg yolks 2 beaten whole eggs 1/2 Cup sweet butter -- softened --Filling: -- 1/2 Pint sweet cream 1/2 Cup butter 1/2 Cup honey 2 Pounds ground walnuts 1 Teaspoon grated lemon peel 1 Teaspoon vanilla 1 Teaspoon salt 2 egg yolks 2 egg whites -- stiffly beaten 1 3/4 Cups sugar Dough Preparation: Crumble yeast into lukewarm milk; add 1 tablespoon sugar, stir and set aside till foamy. Sift flour, sugar and salt into a large bowl; make well in center. Add cooled scalded milk, beaten egg yolks and eggs, butter and yeast. Mix thoroughly . Knead until no longer sticky (about 10 minutes). Form into soft ball and place in greased bowl. Cover and put in warm place till double, about 1 1/2 hour. Filling Preparation: Scald sweet cream, butter, and honey together; pour over ground nuts. Add lemon peel, vanilla and salt; mix. Fold in egg yolks, sour cream and stiffly beaten egg whites. Blend in sugar. Set aside. Punch down risen dough. Divide into 4 parts. Place 1 section of dough on floured board. Roll to about 1/4-inch thickness to about 9" x 22". Spread nut filling on top of dough, leaving 1/2 inch plain dough on each side. Roll up as a jelly roll. Pinch seam of dough closed. Place seam side down in 9 x 5 x 3-inch greased bread pan. Repeat with other 3 sections of dough. Prick dough on top to prevent bubbles. Cover with cloth and allow to raise for 45 minutes. Brush tops with melted butter. Bake in preheated oven for about 45 minutes to 1 hour. Let stand in pans for 10--15 minutes. Remove to cooling racks and allow to cool completely. >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Snowshoe Naan Recipe By :ALFORD AND DUGUID Serving Size : 8 Preparation Time :0:00 Categories : Breads Fatfree Hand Made International Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups warm water 1 Teaspoon dry yeast 1 1/2 Cups whole wheat flour 4 5 cup Unbleached All-Purpose Flour -- Or hard white flour 1 Teaspoon Nigella Black Onion Seed 1 Tablespoon salt You will need a large bowl, and unglazed quarry tiles or a baking stone for the next-to-bottom rack of your oven. Place water in a large bread bowl, add yeast, and stir. Add whole wheat flour and 1 cup white flour and stir well, then stir 100 times in the same direction to develop the gluten (one minute). Let this sponge stand for 1/2 hour to 3 hours, covered. Sprinkle salt over the sponge, then add another cup flour and stir. Continue adding flour and stirring until you can stir no longer. Turn dough out onto a lightly floured surface and knead thoroughly, about ten minutes, until dough is smooth and easy to handle. Clean out bowl, oil lightly, and return dough to bowl. Cover with plastic wrap and let rise in a convenient place for 2 to 3 hours. When the dough has more than doubled in volume, push down gently and turn out onto a lightly floured surface. Divide the dough into eight equal pieces and shape each into a flat oval shape, approximately 4 inches wide by 8 inches long. Leave these flat disks out on the work surface and cover with plastic wrap to let rise for approximately 20 minutes. Place quarry tiles or large baking stone on a rack in the lower third of your oven, leaving a 1 inch space between the tiles and the oven wall to allow air to circulate. Preheat oven to 450 degrees F. Five minutes after the oven has preheated, begin shaping the first bread. Place a small bowl full of cold water by the edge of your work surface. Using your fingertips, first dip them in the water and then, beginning at one end of the disk of dough, make tightly spaced indentations all over the surface of the dough, so that it looks pitted, though not pierced through. Now stretch the dough gently into a long oval strip by draping it over both hands and pulling them apart gently. The dough should stretch and give, and after several tries will extend to make a long oval about 12 inches long with attractive stretch marks along it from the stretched indentations (hence, the name "snowshoe bread"). Place the bread back on the work surface, sprinkle with a pinch (less than 1/8 teaspoon) of black onion seeds, then using both hands, place the bread directly on heated quarry tiles or stone. While the bread bakes, begin to shape the next bread. Cooking time for each bread is approximately 4 minutes. You will soon develop a rhythm so that you can bake two breads side by side across your oven, one going in when the other is half done. When done, breads will have golden patches on top and a crusty browned bottom surface. To keep breads warm and soft, wrap them in a cotton cloth five minutes after they come out of the oven. Serve warm or at room temperature. Yield: 8 rippled flatbreads about 12 inches long and 3 to 5 inches wide, with both soft and crispy textures. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Bread Recipe By :The Bread Machine Baker, Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast -- or 1/2 a package 2 cups bread flour 1 Tablespoon sugar 1/2 teaspoon salt 1/8 teaspoon baking soda 1 cup sour cream 1/4 cup water Add all the ingredients to the machine in the order listed. Choose either regular or light crust ( depending on your preference ) and push start. >From: Sally Eisenberg - - - - - - - - - - - - - - - - - - - NOTES : When the machine was in rest mode I tested the dough and the texture was like silk to the touch and when baking the aroma was heavenly. We had a slice as soon as it was out of the machine, melt in your mouth softness. Highly recommended. Be sure to use real sour cream, no low fat or non fat. This recipe went into our favorite make again and again cookbook. Be sure to try this one soon. It's like homemade bread should be. * Exported from MasterCook * Sour Cream Poppy Seed Bread #2 Recipe By :Fleishmann's Breadmachine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup sour cream 3 tablespoons water 1 large egg 1 tablespoon margarine -- cut up 3/4 teaspoon salt 2 cups bread flour 1 tablespoon sugar 1 teaspoon poppy seeds 1 1/2 teaspoons yeast Add ingredients to bread machine in order suggested by manufacturer. Use basic/white cycle. - - - - - - - - - - - - - - - - - - - NOTES : It is really good. Makes a 1-pound loaf. * Exported from MasterCook * Spiced Pumpkin Bubble Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Fruit And Spice Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons Cinnamon 1/2 teaspoon Ground cloves 1/2 teaspoon Ground ginger 1/2 teaspoon Ground nutmeg 1/4 ounce Active dry yeast 1 cup Water -- warm (105-115~) 1 1/2 cups Sugar -- divided 14 tablespoons melted butter -- divided 1 teaspoon Salt 1/2 cup nonfat dry milk 16 ounces Solid pack pumpkin 5 cups Flour 1 cup Nuts -- chopped Combine spices, mixing well; set aside. In large mixer bowl, dissolve yeast in water. Stir in 1/2 cup sugar, 6 tbls melted butter, salt, dry milk and pumpkin. Add 2 tsp of the spice mixture and 2-1/2 cups flour. Beat on low speed 3 minutes, scraping bowl often. Gradually beat in enough remaining flour, about 2-1/2 cups, to form a stiff dough. On lightly floured surface, knead until smooth, adding flour as needed. Place in greased bowl. Cover; let rise in warm place until double in volume, about 1-1/2 hours. Lightly grease a 10" tube pan. Combine remaining spice mixture with 1 cup sugar; mix well. Punch down dough; divide into thirds. Shape each third into a smooth 18" rope; cut each into 18 equal pieces. Shape pieces into smooth balls. Dip each ball in remaining melted butter and roll in sugar-spice mixture. Arrange 18 balls in a single layer in bottom of pan so they just touch; sprinkle with 1/3 of the nuts. Top with 2 remaining layers of 18 balls each, staggering balls; sprinkle each layer with nuts. Cover pan lightly; let rise in warm place, about 45 minutes. Preheat oven to 325~. Bake 70 minutes, until light golden brown. Cool on wire rack for 20 minutes; invert on serving platter. To serve, break apart with forks. >From: Don Wolf snardo@onramp.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sponge Starter, Amy's Recipe By :Amy Scherber Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Starter Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Cups very warm water 1/4 Teaspoon active dry yeast 3 1/2 Cups unbleached all-purpose flour -- One 2-quart clear plastic container Mix all the ingredients together in a medium bowl and stir vigorously with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat elastic batter has formed. The batter will be very stiff; it gets softer and more elastic after it has proofed. You may find it easier to mix the sponge using electric mixer, with a paddle or a dough hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a 2-quart clear plastic container and cover with plastic wrap. At this point you have two options: If you plan to make your dough later that same day, let the sponge rest at room temperature until it has risen to the point where it just begins to collapse. This may take from 6 to 8 hours, depending on the temperature of the sponge, the temperature of the room, and the strength of the yeast. The sponge will triple in volume and small dents and folds will begin to appear in the top as it reaches its peak and then begins to deflate. The sponge is now in perfect condition to be used in a dough. It's best if you have already weighed or measured out all of your other recipe ingredients before the sponge reaches this point so you can use it before it collapses too much. If you're not planning to make your dough until the next day or the day after, put the covered sponge in the refrigerator and let it rise there for at least 14 hours before taking it out to use in a recipe. Be sure to compensate for the cold temperature of the starter by using warm water (85 to 90 degrees) in the dough instead of the cool water specified in the recipe. Or let the starter sit out, covered, until it reaches room temperature (this may take several hours)-but don't let it collapse to much before you use it. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa #2 Recipe By :Bread Machine Bakery Book,Richard W. Langer Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads International Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups milk -- whole or skim 2 Tbsp. canola oil 2 Tbsp. unsulphured molasses 2 cups unbleached all-purpose flour 1 cup rye flour 2 Tbsp. dark brown sugar 1 Tbsp. cocoa 1 Tbsp. grated orange rind 1 tsp. aniseed -- lightly crushed 1/2 tsp. caraway seed 1/4 tsp. salt -- (1/4 to 1) to taste 1 1/2 tsp. active dry yeast Pour milk into the baking pan of your bread machine and measure in first the oil, then molasses (unless the instructions for your machine specify that the yeast is to be put in the bottom of the pan, followed by the other dry and then the liquid ingredients.) Add all-purpose and rye flours, brown sugar, cocoa, orange rind, aniseed, caraway seeds, and salt. Distribute yeast as directed for your machine. Bake on a quick cycle Bread Machine Bakery Book,Richard W. Langer (Little, Brown, c1991) >From: RossGW - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Swedish Limpa #3 Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads International Breads Low Fat Nut & Seed Breads Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 tsp yeast 1 cup rye flour 2 1/2 cups bread flour 2 tablespoon wheat germ 1 1/4 tsp salt 1 1/4 teaspoons gluten, wheat 3 tablespoon dry milk 1 1/2 tablespoon sugar 2 tablespoon molasses 3 tsp grated orange peel 2 tsp fennel seeds -- ground or whole 2 tablespoon butter 1 1/4 cups water -- see Notes Put all ingredients into the pan in the order listed by manufacturer, select white, or turbo, and press start. >From: Ritterhaus - - - - - - - - - - - - - - - - - - - NOTES : Can use 1 cup beer plus 1/4 cup warm water, if doing so, increase salt to 1/12 tsp. and leave out the sugar and dry milk . I add the gluten because I live at high altitude, you can probably leave it out at low altitude. Also, try 1 cup water at low altitude and watch to see if it is enough. * Exported from MasterCook * Sweet Oatmeal Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Fatfree Sweet Breads & Cakes Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Old-fashioned rolled oats 1 1/4 cup water -- (Welbilt/Dak add 2 tablespoons more 3 cup Bread flour 1 1/2 teaspoon Salt 3 tablespoon Molasses 1 1/2 teaspoon Red Star active dry yeast -- 1-1/2-lb Panasonic/National -- machines (use 3 tsp. yeast) -- 1-1/2 lb Welbilt/Dak -- machines (use 2 tsp. yeast) Place all ingredients in bread pan, select Light crust setting, and press Start. (Some machines may have to be set at Bread Color: Light or Crust: Adjust Temp. Sensor to Light.) Menu selection: Bake Light (Some machines may have to be set at Menu: Bread or Select: White Bread.) Note: This bread can be set on a delayed timer. The authors suggest, cut a thick slice and toast it. This makes a 1-1/2 lb loaf. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sweet Oatmeal Bread With Whole Wheat Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Dough Cycle Fatfree Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Oatmeal -- (Quaker Oats) 3/4 cup Water 1 teaspoon Water -- (in addition) 1 1/2 cup Bread flour 1/2 cup Whole wheat flour 1 teaspoon Salt 2 tablespoon Molasses 1 tablespoon Sugar 1 1/2 teaspoon Yeast Place all ingredients in bread pan, select Light Crust setting. This was really good but next time I will add some powdered milk to make it softer. >From: Debbie Hrabinski - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Technique For Making Chapatis Recipe By :Toby [Toronto/Oakville] Serving Size : 1 Preparation Time :0:00 Categories : Fatfree International Breads Miscellaneous & Tips Yeast Free Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- **** RE: making chapatis - I thought your instructions for chapatis [or rotis as they can be called] were excellent - I've never measured the flour and water so I don't know about that, but I agree that warm water works well. I'd like to add that the food processor does a wonderful job of kneading the dough - I put the flour and salt in the processor, turn it on, dribble in a little oil [optional], and then add the warm water slowly until a ball is formed. The dough should be neither too stiff nor too soft. The main thing is to cover it and let it sit a while before rolling. If you let it sit too long some fermentation will occur [which is what I assume the ancient Israelites did except for the famous exodus]. When you learn the rhythm of rolling out the chapatis, you discover that they turn on their own! It's very encouraging to reach the stage at which one rolls and the chapatis turns obediently. Before placing each chapati on the iron skillet, pat it in your hands above the bread board to release loose flour. Warning: when cooking the chapatis, sometimes a small opening will appear and steam will escape, so it's a good idea to hold a cloth at all times while cooking it - and the cloth works well for pressing down to ensure the chapati is well cooked. The steam cooks the inside of the chapati and the skillet cooks the outside. Prepare a plate with a clean cloth or paper toweling on it. Place the first chapati bubbled side up, and smear lightly with butter, margarine, olive oil, etc. The next chapati goes bubbled side down, the third bubbled side up, slightly smeared, etc. This keeps one side dry and one side slightly 'moistened'. If you deep fry the chapatis, they are called 'puris' and are absolutely delicious [but not as good for you]. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * True New York Sour Rye Bread, Part 1 Of 2 (Starter) Recipe By :Secrets of a Jewish Baker, George Greenstein Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Hand Made International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions for Starter Info Starter (Prepare 48 hours in advance) Caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle. In the bakery we crush the seeds with a rolling pin. The crushed seeds disappear in the ferment and add a distinctive flavor to the sour. The minced onion helps to hasten the fermentation and adds flavor. 1/2 cup rye flour 1/8 teaspoon active dry yeast (see Note*) 1 cup warm water 1 tablespoon crushed caraway seeds (optional) 1 teaspoon minced onion Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin, soupy consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours. *Note: Save the rest of the packet for the first dough. Rye Sour, Developing and Fortifying In making sour use approximately 3/4 to 1 cup flour to each 1/2 cup water. (Notice that Stage One calls for a higher ratio. This is done to adjust for the initial consistency of the starter.) The object is to make a thick consistency as close as possible to that of a soft dough. It is not necessary to thicken to the point that the mixing becomes burdensome. If the mixture is too soupy, add more flour 1/4 cup at a time. Mix until smooth. Stage One (Prepare 24 hours in advance) 1/2 cup water 1 1/4 cups rye flour All of the Starter, above 1/4 cup rye flour for sprinkling In a large bowl or container, combine the water, 1 1/4 cups of the flour, and the Starter; stir until smooth. The dough should pull slightly and may start to come away from sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup flour over the entire surface of the sour. Let stand, covered with a cloth or clear plastic wrap, until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse. Stage Two If a double recipe is desired, this can be increased to 1 cup warm water and 2 cups rye flour. 1/2 cup warm water 1 cup rye flour To the Stage One sour add the water and 3/4 cup of the flour; mix until smooth. Wipe down the sides of the bowl. Sprinkle the remaining 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm area 4 to 8 hours. Proceed with Stage Three. As the sour begins to rise, you can refrigerate it at any stage for later use or overnight for mixing the following day. Refrigeration retards the rate of growth of the sour, which continues to rise slowly. Whenever time permits, I prefer to make two stages the day before, refrigerating the second stage overnight and preparing the third stage the morning of baking. If the dough is to be mixed first thing in the morning, the third stage is prepared the evening before, so it can rise slowly all night and be ready in the morning. Stage Three 1/2 cup water (see Note*) 1 cup rye flour, or more To the Stage Two sour add the water and the 1 cup flour. Mix until smooth. Additional flour can be added to attain a dough-like consistency. The sour, when fully risen in Stage Three, is ready for use in the dough. When the third stage is mixed, set aside 1/4 to 1/2 cup and refrigerate in a covered container with a light film of cold water floated over the top. I have kept sour under refrigeration for months at a time. *Note: Use warm water if the sour has been refrigerated. It is best to stir down the starter every 3 to 4 days if unused. Periodically (every 10 to 12 days) dispose of half and refresh it by mixing in equal amounts of flour and water. If there is some discoloration on the top, it can safely be skimmed off and the sour used as normal. When going away for long periods of time, I freeze a small amount of sour. When preparing a new starter from scratch, I add the frozen sour to preserve my original culture. To ensure the proper strength of the sour, in each stage you can only double the amount of starter you begin with. For example, if beginning with 1/4 cup starter, you can add up to 1/2 cup water plus flour to thicken. If Stage One contains 1 cup sour, Stage Two can be prepared with up to 2 cups water plus flour. If a large amount of sour is required, extra stages can be added. Sometimes the process goes awry. Perhaps there is insufficient sour left to start the next batch, or the sour might have been forgotten and was left standing to get old or dry. There is a remedy. The bakers call it an einfrisch, meaning to refresh. A small amount of sour is thinned down with water to a soupy consistency. Swishing 1/4 cup water around in what remains clinging to the sides of the empty bowl can yield enough to restart the sour. Let this einfrisch stand, covered, at room temperature or in a warm spot until bubbly. If desperate, add a pinch of yeast. When ready, add enough flour to make a first stage, allow to rise, and proceed with two more stages. - - - - - - - - - - - - - - - - - - - NOTES : This lengthy post will tell you everything you ever needed to know about making the PERFECT New York Sour Rye Bread (tastes just like we used to buy in Brooklyn, bring home warm and slather with butter). It is from "Secrets of a Jewish Baker" by George Greenstein. If you add charnushka (black caraway) seeds, it becomes Russian Rye. "We make the sour at our leisure and refrigerate it at any stage in its development. The first time sour is made, it is begun with a starter. After that, enough is always left behind to begin the next batch. * Exported from MasterCook * True New York Sour Rye Bread, Part 21 Of 2 (Bread) Recipe By :Secrets of a Jewish Baker, George Greenstein Serving Size : 1 Preparation Time :0:00 Categories : Fatfree Hand Made International Breads Sourdough Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- See Directions for Bread recipes Sour Rye Bread This is real Jewish rye bread, written by a Jewish baker, made for the most demanding audience in the world, the New York consumer. This bread transcends its ethnic boundaries due to its universal appeal. To my knowledge an authentic version of this recipe has never been published. Bakers, like chefs, are reluctant to part with their recipes and invariably try to hold something back. Few breads offer such a distinct flavor coupled with a unique crust. The secret of great rye bread is the sour, or ferment, that gives the bread its outstanding qualities. Sour is the product of the controlled fermentation of rye sour and water. Once it is begun, the baker always saves a small amount of sour each time he or she bakes. This becomes the starter to begin the next batch. Sour Rye Bread is made up of water, flour, yeast, and salt. There is no sugar or fat added to this pure bread. Rye bread is ideal for deli sandwiches and as an accompaniment to meat dishes. It is excellent with cheese. A favorite of mine is cream cheese and olives on rye toast. A real Jewish treat (high in cholesterol) used to be a roast beef sandwich on rye with Bermuda onion and chicken fat (shmaltz). My grandmother would take afternoon tea with toasted rye that had the crust rubbed with garlic while still warm. She lived well into her nineties and I always attributed it to the tea and garlic, but now I firmly believe that it was the rye bread. 1 cup warm water 1 package active dry yeast 3 cups Rye Sour 1/2 cup altus (optional, see *Note) 4 to 5 cups common flour (see *Note) 3 teaspoons salt Rye flour, for dusting work top Oil, for greasing bowl 1/2 tablespoon caraway seeds, or more to taste (optional) Cornstarch solution (see *Note) or water, for brushing leaves In a large bowl dissolve the yeast in the warm water and add the sour. Add the altus, if desired. Without stirring add 3 cups of the flour and salt. Gently stir the dry ingredients with your fingertips to incorporate, then stir with a wooden spoon, adding more flour as necessary until the dough comes away from the sides of the bowl. Turn out the dough onto a floured work surface and knead. If the dough is moist and sticky, add more flour 1/4 cup at a time. Knead until the dough feels soft and silky (5 to 8 minutes). Rye dough will be softer than usual and tend to feel sticky. Transfer the dough to an oiled bowl and turn several times to coat. Cover and allow to rest for 15 to 20 minutes. Punch down, sprinkle with the caraway seeds (if desired). Shaping Shape the balls into 2 free-standing pan loaves. Place on a rye flour- or commeal-dusted baking sheet. In the bakery we proof the leaves and bake them on the oven hearth using a wooden peel. Cover and allow to rise until doubled in size. Brush with the cornstarch solution, then cut 3 horizontal slashes on the top of each loaf. Baking Bake with steam in a preheated 375 degree F oven until tapping the bottom with your fingertips produces a hollow sound (35 to 45 minutes). The top and sides should feel hard to the touch. Brush again with the cornstarch solution, then let cool on a wire rack. Yield Makes 2 loaves. *Notes: Altus -- is European in origin, and little known outside of the bakery establishment. New- comers to the bakery think of it as a method of using up stale bread. However, as with many old-fashioned techniques, bakers find that it enhances the desirable qualities of certain breads. Its use seems to have begun in the making of pumpernickel doughs, and the best of these breads often contain altus. Altus is a mash made by slicing and trimming the crusts from leftover sour rye bread, soaking the trimmed bread in water for several hours or overnight under refrigeration, squeezing it dry, and adding small amounts to the bread dough. Altus intensifies the distinctive flavor of pumpernickel and rye bread and helps them retain moisture. When using altus, allow for a little extra flour in the recipe. The mash keeps well, covered, in the refrigerator. Common flour -- called first clear or clear flour, must be obtained from a bakery. You can substitute 3 1/4 cups all-purpose flour plus 3/4 cup cake flour, but the bread won't taste as good. 2 cups Rye Sour can be used instead of 3 cups for a milder taste. Cornstarch solution is used before slashing the top of the bread and placing it in the oven. Bring 1 cup water to boil, dissolve 2 tablespoons cornstarch in 1/4 cup cold water; then whisk into the boiling water until it thickens. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emerges from the oven. Variations Onion Rye -- Omit the caraway seeds. Knead Onion Filling and Topping into the dough immediately after mixing. The tops of the shaped loaves should be rolled in additional onion topping before the final rise. Marble Rye -- 1/2 recipe Sour Rye Bread, unbaked +1/2 recipe Pumpernickel Bread, unbaked Cut each dough in half. Flatten out with your hands or a small rolling pin. Place one pum- pernickel half on top of a rye half. Shape jelly roll fashion into a short loaf. For further variety, shape the second loaf with the pumpernickel on the bottom. This will yield 2 combination breads, 1 rye with pumpernickel swirled inside and the other a brown bread with the rye inside. Cocktail Rye -- This can be served plain or with either or both of the fillings and toppings below. Fillings: Caraway seeds, Onion Filling and Topping Knead one of the fillings into the dough after mixing. Roll the dough into thin baguette shapes about 1 inch in diameter and 12 inches long. Roll the tops in fillings before the final rise. Toppings: Caraway seeds with Kosher salt, Onion Filling and Topping or Kosher salt In the bakery we use pretzel salt; coarser than Kosher salt, it does not dissolve into the crust when baked. If pretzel salt cannot be found through your usual sources, try a bagel shop. Sour Rye Bread (Food Processor, Steel Blade) Instead of 1 cup warm water use: 1/4 cup warm water 3/4 cup ice water In the work bowl sprinkle the yeast over the warm water; stir to dissolve. Add the sour and mix until absorbed. Add the altus, if desired. Add the ice water, then mix in 1 cup of the flour and the salt. Next, mix in 3 cups of the flour, 1 cup at a time. Pulse until the dough tries to form up on top of the blade. More flour can be added 1/4 cup at a time if the dough is too soft. Keep in mind that this dough will be softer than usual. Process for 2 to 3 minutes. If necessary divide the dough in half and process each half separately, then knead together. Do not overmix or the dough will get too hot. Shape the dough into 2 balls, cover, and let rest for 10 minutes. Proceed as in Shaping and Baking, above. Yield: Makes 2 loaves. Sour Rye Bread (Dough-Mixing Machine, flat Beater) 1 1/2 cups warm water 1 package active dry yeast 4 1/2 cups Rye Sour 3/4 cup altus (optional) 6 to 7 1/2 cups common flour (see *Note) 1 1/2 tablespoons salt Rye flour, for dusting work top Oil, for greasing bowl 2 teaspoons caraway seeds, or more (optional) Cornstarch solution or water, for brushing loaves In the mixing bowl sprinkle the yeast over the warm water to soften; stir to dissolve. Add the Rye Sour, altus (if desired), flour, salt, and caraway seeds (if desired). Pulse with the on/ off switch until all is absorbed so that the flour is not thrown out of the bowl. Run at the first speed until the dough comes away from the sides of the bowl. More flour can be added 1/4 cup at a time if the dough is too soft. Remove and scrape down the beater and insert the dough hook. Run at the first speed until the dough forms up on the hook and comes away from the sides of the bowl (5 to 8 minutes) . Turn out the dough and shape into 3 balls. Cover and let the dough rest for 15 minutes. Proceed as in Shaping and Baking, above. Yield: Makes 3 loaves. *Note: You can substitute 5 cups all-purpose flour plus 1 cup cake flour but the bread won't taste as good. 3 cups Rye Sour can be used instead of4 1/2 cups, for a milder flavor. " >From: Bonni Lee Brown - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Turkey Stuffing Bread #2 Recipe By :Better Homes and Gardens More Bread Machine Bounty Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Miscellaneous & Tips Vegetable & Herb Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -- 1 lb. -- 1 1/2 lb. 2/3 cup milk -- 1 c. 1 egg -- 1 1/4 cup. finely chopped onion -- 1/3 c. 1 tablespoon butter or margarine -- 1 Tbsp. 2 cup. bread flour -- 3 c. 1/4 cup. cornmeal -- 1/3 c. 1 1/2 tsp. brown sugar -- 2 tsp. 1 tsp. celery seeds -- 1 1/2 tsp. 1/2 tsp. salt -- 3/4 tsp. 1/2 tsp. dried sage -- crushed,3/4 tsp. 1/2 tsp. poultry seasoning -- 3/4 tsp. 1/4 tsp. pepper -- 1/2 tsp. 1 tsp. active dry yeast -- 1 tsp. Select loaf size. Add ingredients to machine according to manufacturer's directions. Small loaf serves 16. One teaspoon yeast is recommended by the Bread Machine Test Kitchen for either loaf size. Use basic setting. Per serving: 90 calories, 3 g. protein, 15 g. carbohydrate, 2 g. total fat (0 g. saturated), 14 mg cholesterol, 85 mg sodium, 52 mg potassium. >From: Soaper1965@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I have used this bread to make our stuffing or just serve as a bread with dinner. * Exported from MasterCook * Vanocka Recipe By :Matilda Phillips Serving Size : 1 Preparation Time :0:00 Categories : Breads Hand Made International Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup margarine 11 cups flour 2 cups milk 2/3 cup sugar 2 teaspoons salt 1/2 cup warm water -- (NOT hot) 2 packages yeast 4 whole eggs -- beaten 1 cup yellow raisins 1/2 cup chopped almonds -- blanched & chopped 2 tsp. grated lemon rind 1/2 tsp. mace 2 whole egg yolks 1/4 cup water In large bowl cut margarine into flour until mixture resembles coarse meal. Set aside. Scald milk; stir in sugar and salt. Cool to lukewarm. Measure warm (not hot) water into large warm bowl. Sprinkle or crumble yeast; stir until dissolved. Stir in lukewarm milk mixture, eggs, raisins, almonds, lemon peel, mace and half the flour mixture. Beat until smooth. Stir in remaining flour mixture to make soft dough. Turn onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place free from draft, until doubled in bulk, about an hour. Punch down dough. Turn onto lightly floured board. Divide into 4 equal pieces. Set 2 aside. Divide one piece into 4 equal strips, 15 inches long. Place the 4 strips on a large greased baking sheet; form into a braid. Divide the second piece into 5 equal parts. Form 3 pieces into a second braid and place on top of first. With remaining pieces of dough make a third braid and place on top of second braid. Form a second loaf using rest of dough. Cover; let rise in warm place, free from draft, until doubled, about an hour. Beat egg yolks and water together until blended and brush loaves. Bake in moderate oven (350) or until done. >From: (Sue) KCooper984@aol.com - - - - - - - - - - - - - - - - - - - NOTES : I'm sending an old family favorite that my grandmother used to make at Easter and Christmas time or any old time if she felt like it. It is so good! I'd love to be able to mix in my bread maker.