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Re: Digest bread-bakers.v097.n047

Leon & Miriam Posvolsky <miriamp@pobox.com>
Mon, 25 Aug 1997 16:00:43 -0300
v097.n054.5
Hi Melody,

Here are 2 recipes for you.
If you need any more  bread machine recipes I'll be glad to send them to you.

                     *  Exported from  MasterCook  *

             Walnut Bread (July,1997) in the food proceessor

Recipe By     : Miriam Podcameni Posvolsky
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          flour
   2 1/2  cups          whole wheat flour
   2      teaspoons     yeast
   1 1/2  cups          water
   2      tablespoons   powdered milk
     1/4  cup           chopped walnuts
   2      tablespoons   dark brown sugar
   1      tablespoon    honey
   2      tablespoons   oil
   2      teaspoons     salt

1. Dissolve yeast in water and flour. Let stand 10 minutes. ( in bowl of
food processor).
2. Add brown sugar, honey, milk, salt and whole wheat and process until it
forms a ball. Add walnuts and process just to blend. ( use the plastic blade)
3. Turn dough onto a working surface and knead 5 minutes.
4. Place dough into an oiled bow, cover with plastic or cloth and let rise
in a warm place ( oven, off) for 1 hour.
5. Knead dough to expel air and place it in a loaf pan. Let stand covered
1/2 hour.
6. Bake in 450 ( pre heated) oven for 30 minutes. Turn down to 350 bake 10
minutes.


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NOTES : I was able to make this bread thanks to all the people on the web
who sent me recipes..
                     *  Exported from  MasterCook  *

                    Whole Wheat Bread II ( sept.1992)

Recipe By     : Miriam Podcameni Posvolsky
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 400      grams         white flour
 600      grams         whole wheat flour
   2      cake          yeasts or 2 T  dry yeast
   1      tablespoon    brown sugar
   2      teaspoons     salt
   2 1/2  cups          water (warm)
                        kummel seeds

1. Dissolve yeast in 2 cups water in the bowl of kitchen aid. Stir in sugar.
2. Add white flour and beat until gluten develops. ( You can see firm
strings of dough) about 5 minutes.
3. Add 1 cup whole wheat and beat 5 minutes.
4.Stir salt and 1/2 cup warm water and add to dough.
5. Add rest of whole wheat  and kummel and beat 5minutes more.
6. Turn dough onto a board and knead 5 minutes by hand.
7.  Place in a bowl. Cover with plastic and let rise in a warm place for 1
hour.
8. Knead 1 more time and shape into 2 loaves.
9. Place on cookie sheet and let rise covered for 30 minutes.
10. Bake in pre heated 450 F oven for 40 minutes.

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NOTES : May be frozen wrapped in foil in a plastic bag.
De freeze at room temperature.



From: Peter Hafid <m-35926@mailbox.swipnet.se>
>Subject: Garllic bread
>Date: Sun, 27 Jan 1980 10:40:51 +0100
>
>Would anybody please tell mee how to make garllic bread.
>Thanks
>Peter
>
                     *  Exported from  MasterCook  *

               Anchovy, Garlic and Olive Bread ( March, 97)

Recipe By     : Miriam    Podcameni  Posvolsky
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
*****  NONE  *****

                     *  Exported from  MasterCook  *



  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          flour
   1 1/2  cups          tepid water
   1      package       yeast -- or 1 teaspoon
   1      teaspoon      salt
     1/2  teaspoon      sugar
     1/4  cup           olive oil
 2 cloves garlic; minced
 1 cup pitted Kalamata olives; chopped
2 T anchovy paste .


1. Dissolve yeast in water. Add sugar and let stand  5 minutes.
2. Place in bowl of kitchen aid and add oil, then flour and salt stirring
and kneading in kitchen aid. Add oregano.
3. Knead 8 minutes. Then turn dough onto a working surface and knead 3
minutes by hand.
4. Place   in an oiled bowl and turn dough around to coat with oil. Cover
with plastic, and let rise 1 hour.
5. Divide dough in 2 ,
6. Roll out each  into a rectangle and spread garlic, anchovy paste and
olives. Roll jellyroll fashion.
7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a
little olive oil.
8. Bake in pre heated 450 oven  for  30 minutes .



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NOTES : Serve sliced with dips.

Miriam Podcameni Posvolsky
Rio de Janeiro, Brazil