Home Bread-Bakers v096.n059.10

Found these!!

bredlady@softdisk.com (G Nuttall)
Mon, 23 Sep 1996 14:33:49 -0500
Here are a couple of recipes I just dug out of that address i posted.  I
think I remember someone asking for these.  enjoy!


Article 20371 of rec.food.recipes:
From: catalyst@access.digex.net (Lise Mendel)
Newsgroups: rec.food.recipes
Subject: Bread Bowls
Date: 24 Jan 1996 02:34:34 -0700
Message-ID: <199601211452.JAA08945@svcs1.digex.net>

Bread Bowls

You can use any bread recipe you want.  I usually use this simple one:
Dissolve 2 packets of active yeast (4 1/2 t) in warm (~ body temp) water.

 Add one cup of all purpose flour and one cup of wheat flour.   Mix until
smooth.  Keep adding flour (alternating all purpose and wheat) and mixing
until very hard to mix. (about 2-3 cups)  Turn out on a floured board.
Knead until flour is smooth and not sticky - you will need to add more
flour - another 1 1/2 - 2 cups, try to divide evenly between all purpose
and whole wheat.  Roll the kneaded dough into a ball.  Put in a lightly
oiled bowl and turn to coat the whole surface with oil.  Cover and let rise
in a warm place until doubles (1 to 1 1/2 hours).  Then punch down.  Let
rest 10 minutes.  Divide into 4-6 smaller balls, and put them on cookie
sheets.   Flatten the balls into disks and let rise for about another hour.
If desired, brush with egg white (I usually don't) Cook at 375 for 40-50
minutes.  Bread should sound hollow when thumped.  Remove from oven and let

Here's the tricky part.  You will have 4-6 round loaves.  Cut a circle out
of the top of each loaf, and remove that piece of crust.  You will have a
thick crust bread with a circle of exposed softer bread.  Smush down the
inner part (you can scoop out the bread if you want to, but I prefer to
leave the bread to soak up the gravy).

This works great for stews and chili.  If you don't let the circles rise
you should get flatter loaves for 'trenchers', but I haven't tried it yet.

Newsgroups: rec.food.veg.cooking,rec.food.veg,rec.food.recipes
From: kiesch@leland.Stanford.EDU (John Henry Kieschnick)
Subject: VEGAN: Montou - Steamed Buns
Message-ID: <2rpgo8$o0n@nntp2.Stanford.EDU>
Organization: Stanford University, CA 94305, USA
References: <1994May21.234604.1@mac.cc.macalstr.edu>
Date: Mon, 23 May 1994
17:51:43 GMT
Archive-Name: vegan/montou

Steamed Buns (mantou)

(adapted from Madhur Jaffrey's _World of the East Vegetarian Cooking)

1 tsp yeast
1 tsp plus 3 Tbs sugar
3 1/2 cups white flour

Dissolve yeast in 1/4 cup warm water. Mix sugar and flourin bowl. Add yeast
and 1 cup warm water to flour. Knead flourfor ten minutes. Let rise for 2
hours or until double in bulk.  Punch down and knead for a few minutes.
Roll the dough ona lightly floured board until you have a 12-inch roll.
Divideinto 12 little balls. Cover and let rise for 45 minutes.  Line your
bamboo steamer with cheesecloth and steam the buns for15 minutes. Turn off
the heat and let sit for 10 minutes.  If you're near a Chinese grocery, you
can usually get frozen  mantou which taste pretty good. Also, for something
different, try adding a Tbs of instant coffee to the flour.