LnSOS BOOT 1.1 SOS.KERNEL SOS KRNLI/O ERRORFILE 'SOS.KERNEL' NOT FOUND%INVALID KERNEL FILE: xةw,@  ȱlmi8#)!)SET.1vz' '(CIABATTA }zzFRENCH.TOAST zz)NUT.BREAD"zz+PAIN.DE.MIE%wzz/PAIN.DI.BELURGI( zz-PEASANT.BREADRz%z&-YEAST.CONVERTj##SET.2n$$SET.3+BAKING.TIPS SET.4**III.MSC.12u' SET.1zz%SEG.T jzŸ/ DISKNAME.DATz7*MENU.MAKER  |z-TALKING.BREAD/`;z$z%-BOOKS.SPONGESN >dLԡm#i㰼m#iЕOLԡȱfg hi !dLԡ憦  Ljmkm l y`2 Lԡ8(Je稽)ʈ@L z'z'+FRENCH.BEERX gz)z),BANANA.WHEATaz*z*.CINNAMON.ROLLSd/!!,BREAD.CRUMBSg"" The following recipe is from "Trattoria"by Patricia Wells. Uploaded by Judy Gruhn, 76357,3134. Ciabatta Ciabatta P the flat, airy, puffy, light loaf known as Italian slipper bread P is ideal for those who want great flavor in a hurry. I often make it n with water. Then spray 3 more times during the first 6 minutes of baking. (The steam created will help give the loaf a good crust and will give the dough a boost during rising.) Once the bread has risen slightl and is a nice golden brown P ab. 10 minutest dough will stick to the waxed paper, despite the cornmeal dusting. Use a pastry scraper to peel away the dough. Don't despair. Return the baking stone or sheet and dough to the oven. Using a garden mister, generously spray the bottom and sides of the ove it in the oven to preheat. If you do not have a baking stone, preheat a baking sheet. Using 2 heavy oven mitts, remove the baking stone or the baking sheet from the oven. Invert the dough onto the baking stone or baking shee. Inevitably, some of the moiswith gluten) to the waxed paper. Let it spread out in a rectangular mass. Cover with a clean cloth and let rise at room temp. until doubled and puffy, ab. 2 hours. At least 40 minutes before baking, preheat the oven to 500<. If using a baking stone, placebsorbed, 1-2 min. (The dough will not form a ball.) Knead at the lowest speed for ab. 7 minutes, or just until the dough cleans the bowl and forms an elastic mass around the paddle. Using a pastry scraper, transfer the dough (it will be loose and stringy tte with a paddle, combine the yeast, sugar and water and stir to blend. Let stand until foamy, 5-10 minutes. Stir in salt. Slowly add the flour to the mixing bowl in general additions, stirring well after each addition. Mix until all the flour has been ative dry yeast 1 teas. sugar 2 cups (500 ml.) lukewarm water 1 1/2 teas. fine sea salt About 4 cups (530 gr.) bread flour Place a piece of waxed paper on a baking sheet. Dust it with cornmeal and set aside. In the bowl of a heavy duty electric mixer fie spent at lake Garda: Eah morning we would walk to town for the makings of lunch, then take the long trek back up the hill home, picking bay leaves from high hedges along the road and clutching our ciabatta under our arms. Cornmeal for dusting 1 teas. acgh is too sticky and soft to let rise in the traditional basket. I prefer to give the dough a singe rise on a piece of cornmeal- dusted waxed paper, then turn it onto a baking stone for baking. My favorite memories of this bread come from two weeks we onc2 inches (5 cm.) Ciabatta really does ned to be made in a heavy duty mixer unless you are willing to stand and beat with a wooden spoon for about 20 minutes to get all that gluten working and turn the mixture into a highly elastic dough. Note that the dou that it's great as is or toasted. The bread itself may not fit the portrait of the picture-perfect loaf, for the sough is so soft and batter-like, it doesn't not resemble other yeast dough of our acquaintance. And the final loaf may not rise to more than  in the morning and have it ready for lunch time. Onceyouve aeiabatta, you'll make it again and again, for it fills a lot of our requirements for a hood homemade bread: It's not a golden but light crust, with a soft and moist interior. It's multipurpose in P reduce the heat to 425<. Continue baking until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom, 25-30 minutes total. Transfer to a baking rack to cool. Do not slice the bread for at least 1 hour, for it will continue to bake as it rests. Store the bread in a paper, cloth, or plastic bag for up to three days. It is delicious toasted. 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"DATE.TIME.LINE" ....JM=Ҡ,4,2))BTM1630,1640,1650,0=+IBOTM/2-.5):I=IBOTM:I/2=I/2)I=I-1 œ2120B=B$(I),16)," ")-1 B$(I),"BASIC 0")850B$(I),"TEXT 0")890 B$(I),"CAT 0")1140*B$(I),"FONT 0")18504B$(I),"FOTO 0")1930>B$(I),"PASTXB$(I);v:520: 500THPOS=4:I/2=I/2)I=I-1I=IBOTM THPOS=44:I/2<>I/2)I=I+1I2=-1:I=I-2:IBOTM<30THPOS=44I=IBOTM/2)*2:=+IBOTM/2)-1:CA)"PRINT.ALL": OA+P 3HA=(81+UCA)A=(81+LCA):::: OA+Q Quits 3IA=(83+LCA)A=(83+UCA)"PRINT.SHOW": OA+S 2JA=(68+LCA)A=(68+UCA)/Screen.Savers/HELLON=THPOS:B$(I);XA<8A>11540bA-7640,660,690,720l:=THPOS:ٺ1600 =Q:WW=0A=:A=21A=9&oldprefix$=40A=31410: Control C "aborts" program to Basic(:A=13770: Return Selects a file *DA=27:50: Escape to change disks/FA=324000: back out one directory level 3GA=(80+UCA)A=(80+L"BASIC 0":150A$="TEXT 0":150A$="CAT 0":150A$="FONT 0":150A$="FOTO 0":150A$(L),"BLOCKS")510*=27:=19:"FREE MEMORY AVAILABLE: ";=7:=20:"80C";A$(L);$:=5:THPOS=4:I=1:IBOTM=J-1:620Q=:=26:=21:sic; +Q Quits."r12);::"80C";a$;:+w#9,"DISKNAME.DAT":#9;DISKNAME$:#9|d$=DISKNAME$$=23:=0::"80C";d$;::12)201M=3:=14:"This /// SIG Disk is \^ 19";Р,2)", Washington Apple `, Ltd."=4:B$(1)="":B$(2)=""A$=16,B) THEN 240 #1, d$="":=10:"80C";d$ ž#1300I=0"I=I+1:#1;A$(I):290,#1 6L=I-1@j=1:same=0 J:SEG=0 Tœ2030^CT<1CT=1cCT>13000Zha$="{,|,~,}; selects; to new disk; ?@ABCDEFGHIJKLI only know about starters and yeast Lon : I started as a baker making sponge breads. This was in the late 60s and my uru was Edward Espe Brown, who may be familiar to you as a coauthor of The Greens Cookbook. He was the c THE COOKS ON COMPUSERVE TALK BREAD BAKING (Edited) 6:30:19 PM 05 October 1993 *** Lon Do you have any particular questions about sponges, starters, bigas, levains, poolish, et al? Or should I do an intro? RANDY : what ever, ve loaf. hat by making exactly two thirds of the above recipe, I can make two 1 1/2 lb. loaves and one little 3/4 lb loaf that I usually give away. I prefer to use bread pans to freeform, and if the cuts along the top are made lengthwise, it makes a rather attractit yeast. I steep some saffron in the hot water for deeper yellow clor and combine the milk and vanilla with the water. Finally I add the eggs, margarine and lemon. For a more health concious bread I use liquid egg substitute, and margarine. I found too tly on wire racks. Makes 2 2 1/2 lb loaves COPIED FROM "CIAO ITALIA" by MARY ANN ESPOSITO published by HEARST BOOKS Steve Pally's Notes: I have modified the recipe to use either my KA or Cuisinart for the mixing, by combining the sugar, flour and instann a warm place for 30 minutes. Preheat the oven to 375 degrees F. Brush the tops of he loaves with the egg wash. Bake for 45 minutes, or until the bread is nicely browned and hollow sounding when tapped on the bottom with your knuckles. Let cool completeplastic wrap, and let rise for 2 hours, or until doubled in size. Turn the dough out onto a floured surface. Divide the dough in half and shape it into 2 free form round loaves. Place each loaf on a greased baking sheet, cover with a towel, and let rise iwith your hands, until you have a dough that holds together; you may not need all of the flour. Turn the dough out onto a floured surface and knead it until smooth about 5 minutes. Place the dough in a lightly buttered deep bowl, turn to coat, cover with or hand mixer until very pale yellow. Beat in the 1 cup sugar, the butter, milk, vanilla, lemon juice, and lemon zest and beat for 5 mmutes with a whisk, 3 minutes with a mixer. Stir in the yeast mixture and mix well. Add the flour 1 cup at a time, mixing n water and 1 tablespoon sugar for egg wash In a bowl, dissolve the yeast in the warm water. Sprinkle the 3 tablspoons sugar over and stir to dissolve. Let proof in a warm place until foamy, about 10 minutes. In a large bowl, beat the eggs with a whisk 3 Tablespoons plus 1 cup sugar 6 large eggs 12 Tablespoons (1 1/2 sticks) butter or margarine, melted 1/2 cup warm milk 2 tablespoons vanilla juice of 1 large lemon 2 tablespoons grated lemon zest 9 to 10 cups bread flour 1 Large egg beaten with 1 Teaspooook at the Tassajara Zen Center. I still have a first printing of The Tassajara Bread book, extensively marred with my jottings and notes. At that time, I thought the use of a sponge was desireable because it assuredaves seemed lifeless and devoid of character and flavor. So a compromise approach has evolved in most wheat-munching cultures: the sponge method (in France this is described as pain sur poolish, in Italy this ound 1900. This allwed commercial bakers to produce bread in 6-7 hours instead of 24 hours and the resulting loaves were lighter. However, compared to the breads made from levain or sourdough, the direct lo was the straight-dough method (la methode directe to French bakers), which is the most familiar to modern bakers. This method was first used around 1810 with brewer's yeast, and then with commercial baker's yeast arforce in bread baking. Actually, Steve, I'm covering the 3 main methods of fermenting dough before focussing on the sponge method. I won't be getting into sourdough this session. The second method to evolve one to the regenerated mass. Steve Murphy: is this for sour dough, lon? Lon : Now sourdough is a long, drawn-out affair that takes lots of time and with the advent of the industrial age and capitalism, profit became the motivating n some smart baker figured out that this bubbling mass could be perpetuated by feeding it more flour and water and that if done in a controlled manner, the individual character of a particular starter could be passedth comments or questions. Once the wild yeast/bacteria were captured in the wet mixture, it was allowed to ferment for several days. Originally, this was done over and over again from scratch. Theome aboard. I was just discussing the oldest form of starter, he sourdough or levain. Steve Murphy: thanks lon, i.m here! Lon : Since there are only you and Randy present, we're not formal and you can jump in at anytime witrains to innoculate a mixture of flour and water. Hi, Steve, I'm just getting into the different methods of starting bread dough. I think I just sent you a greeting before you arrived, Steve. So here's a second welcmethod, the sponge method and the direct method. The sourdough metod (in France, la methode au levain) is the oldest and most "organic". It is a "wild" starter, started by allowing wild yeast and bacteria s starters in general, thanks in large part to Carol Field's Italian Baker and fortified by the recently released The Village Baker by Joe Ortiz. There are three methods of mixing bread dough: the sourdough the Bay Area and hippydom and headed into Central America. Well, after being sponge-only baker, I gave up on starters for a while. It is only recently (last few years) that I have become much more educated aboutabout a 100% sure thing. Both, Randy. I was part of a group that started a free bakery in Oakland in the late 60s and he was one of our advisors. But the Tassajara Bread Book went with me when I left an actively fermenting culture when you mixed the dough. RANDY : did he touch you personal or did you rea up i mean teach Lon : Over the years, I dropped the sponge method for the same reason, since active dry yeast is starter i called biga). Randy, Steve. Are either of you regular bread bakers? RANDY : I have messed around with it but not as you would call regular Steve Murphy: No i'm afraid not i'm am just a new comer! RANDY : I made a reall nice beef-vegtable bread once Lon : Some bakers might be saying: THREE methods? What about the pate fermentee method used in France, where old dough, vieille pate, is used as a starter. This is really a glorified direct mt do they all Lon : Some general observations about the sponge method are in order: RANDY : use yeast, are biscuits (spelling)considered breads?? salt rising?? Steve Murphy: i'm not sure what method they use but it works! Lon :l (and probably Progess) Market uses a sponge method. It sure has great crust! Makes me wonder why the don't call it the Italian Quarter. RANDY : lon is there an excepted definition for what constitues a bread? in gluten than US flours. The main difference is in the ratio of flour to water. Steve, having eaten my share of muffalettas nd po-boys when in NOLA, I suspect that the bakery that supplies bread to Centrad aromatic, nutlike flavors. All start by premixing commercial yeast with flour and water. And all will improve the performance of weak flours, like all-purpose (USA) or the flours typical of Europe, which are loweru have tried it Lon : So what's the difference between Tassajara's sponge, France's poolish, Italy's biga...? RANDY : the mediterianian? Lon : All are songes and all result in crunchy, crakling crust, well-developed texture ant yeasted bread. Knorr soup mix?! Gag me with a peel! I'm gonna have to talk to that Little Red Hen. Oh, yes, no salt is added to a sponge as salt inhibits fermentation. RANDY : hey don't knock it till yomount of yeast is added to a fairly wet mixture of wheat and flour and the slower fermentation achieves some of the texture and crustiness of a bread made with sourdough yet retains some of the lightness of a straigh Bread. TA-TA. Introducing the SPONGE. RANDY : Rachall shipiro also did a variation by just adding a package of knorr soup mix to a bread recipe.... continue Lon Lon : With the sponge method, a smaller ar breads, but I can't recall off hand what number it is. So we're going to focus on compromise. We want to make bread consistently tasty within the confines of our modern lives, but we don't want to settle for Wonder think. Steve Murphy: thanks Lon : Okay. So sourdough has lots of character, chewy, shiny crumb, great crusts, and is a PITA to make. And direct method breads are light, airy and dull. Steve, there is a separate library foploaded by Richard Piro. And I'm going to hunt for your beef-vegetable bread. Sounds like it could be worked with to improve the grain. Ah, but we digress . Steve Murphy: wat library is that in? RANDY : breads I stock recipe is in the libs somewhere Lon : There is a really excellent rye bread in the data libraries: Richard's Cumin-Rye Bread, that uses orange juice as the liquid. Try this one, it's a real winner! U vegies used the stock instead of water to proof yeast its kinda of a heavy bread though Lon : So the rest of the liquid besides the proofing liquid was water? RANDY : Recipe called for about a cup of water so used cup of hod, as the main fermentation is still provided by adding baker's yeast. Beef-vegetable!? Did you use ground beef, raw or cooked, or meat juices, or... RANDY : Thought that would get you!! beef stock and dried Randy, I don't know what the authoritative answer to that is, but to me a bread is any dough that is baked, so it doesn't have to be leavened at all, much less with yeast. RANDY : just curious Lon : The grain doesn't have to be wheat, the liquid can be anything, the leavening (if used) can be baking soda, baking powder, slt, yeast, bacteria, whatever. I'd actually consider pancakes as bread. And tortillas. RANDY : cookies?? Lon are the namesof the various biga breads from Italy. Randy, I doubt if Egypt, Israel et al would be considered moderate. And they have yeast breads. But there may be something to that. The first yeast bakers PUGLIESE, PANE DI COMO, PANE TOSCANO, COCCODRILLO or CROCODILE bread, PANE DI GENZANO. RANDY : lon, are yeast breads mainy confined in origin to the moderate climates?? Lon : I don't recall the keywords, etc, but these phobe and an Italianophile There are a number of files in the libraries for biga-based recipes, uploaded by myself, Richard Piro, Nicole Novak and many others. Search for such possibilities as CIABATTA, PUGLIA or personally favor the bigas, because I can mix up a biga after dinner one night, put it in the refrigerator in the morning, take it out when I get home and be able to bake a bread the next evening. Also, I'm a Francoy around. The wetter the sponge the shorte the time to maturity. The poolish of the French tend to be wet and used after 4-8 hours, while the biga of the Italians tends to be drier and ferments overnight. Is called "full drop". After a sponge has increased to 3 times its original size, it will collapse, indicating that the gluten has ripened and acidity is fully developed. Now this leaves a lot of room to plae fermentation. I think short dough is high in fat and raied with a chemical leavening agent, like baking soda. RANDY : thanks Lon : *A sponge should be allowed to reach, or go beyond, its full maturity. In the US this iard my mom refer to stuff like this) no that I know what that means Lon : *A long-duration sponge that also constitutes a large proportion of the final batch should use less yeast and cooler water to slow down thuch force and make the final dough excessively elastic. RANDY : lon is th term shorter here used to refer to time or the quality of the dough Lon : Shorter refers to time, Randy. RANDY : as in a short dough ( i have hebe the first rising of dough the next day. *A sponge that constitutes a large proportion of the final batch should be made more liquid than usual so it doesn't become too acidic. A very acidic sponge will exert too mh the direct method, more like "room temperature" which is legally defined as 3 degrees Centrigrade. *Salt is never added to a sponge. *The larger the portion of sponge in final dough, the shorter will adios... Lon : Thanks for dropping in Steve. RANDY : by steve Lon : I'll be uploading the transcript later this week. *The water should be cool in summer and warm in winter. That is, the temperature should be cooler than witthod: *The amount of yeast is less than used in a direct-method dough. About 25% less for 4 our rising, 50% less for 8 hours, and 75% less for 12-15 hours. Steve Murphy: sorry guyes, i got to go... later...you to lon. : Ooooh, a wise guy. I guess I walked into that one. So, sure, cookies are bread. Hard to drink beer with cookies, though... Now where to devil was I, you guys? Oh, yeah, general observations on the sponge me (using starters, of course) that I know of were in Rome. And the oldest sourdough cultures are from Saudi Arabia and Egypt. RANDY : i meant moderate as apposed to cold Lon : But India, Pakistan and that region have wheat-based beads, but they are not yeast-leavened. And then there is the tortilla. Well, all the Scandinavian cultures are justly famous for their yeasted baked goods. Visitor, welcome. RANDY : but was taht after the or hand mixing. Edward Espe Brown "The Tassajara Bread Book" (Berkeley: Shabala, 1970) ISBN 0-87773-025-3. This is the book that introduced me to sponge bread baking. I have a found spot for this book, but it is heavy on fat and "natural" sMOParol Field is to Italian bread, so this book is to French baking. Excellent coverage of French techniques with some coverage of Italian, German and American baking. Not as thorough as Fields nor as well edited. Only gives instructions fBOOKS FEATURING SPONGE BREADS Carol Fields "The Italian Baker" (NY: Harper & Row, 1985 ISBN 0-06-181266-8 every serious bread baker should have this book Joe Ortiz "The Village Baker" (Berkeley: Ten Speed Press, 1993) ISBN 0-89815-489-8. What C : Thanks, old faithful COer. We'll see you in the messages and again in CO. Caio. king water and make beer? RANDY : sure no problem, I give you permission to revise and extend your remarks in transcript hope ou get to feeling better. flu is suppose to be bad this year Lon Can we call it a night and I'll answer further questions on any subject (if I have an answer, that is) via forum messages? Yeah, did beer contaminate the gruel andmake bread, or did bread fall into the drintion to make bread? The Scandinavians were using yeast to make beer 1000s of yeast ago. RANDY : huhmm, maybe thats a stronger corrilation, bread vs alcohol formation Lon : Randy, I've got a favor to ask. I'm dying of the flu. g) there would be fermentation. RANDY : Knackabread, but thats flat with a hole in the middle. Lon : Good question. I wonder if anyone has actually researched (and published) on the subject ofthe spread of yeast fermenta origin of the cone we use for ice cream? Really buttery and unleavened. There is yeast everywhere and as long as there was warmth (like there would be indoors, closed up for the winter, with the fires goinng invaded most of the Mediterranean, most of the length of all rivers in Europe and Asia,... RANDY : maybe they got it there?? Lon : Yeah, what is that dough the Swedish make that you roll onto a cone and bke and was probably thend uncontrollable sweet tooth. RANDY : I generally think unlevened breads when I think swedish culter. Lon : OTOH, the Scandinavians (as Vikings) were among the Europeans with the most contact with the Saracens, havimixing with the mors i mean moors Lon : I doubt they got yeast from the Moors. Cane sugar, yes! THere seems to be a strong correlation between the regions where the Moors or Saracens settled in Europe augars. Although leaning strongly to whole grain breads, the results, when using the recipes is lighter than the usual health food slabs. Instructions are only for hand mixing and I've had to adjust almost all the recipes to get the results I want. Bernard Clayton "New Complete Book of Breads" (NY: Simon & Scuster, 1987) ISBN 0-671-60222-5. Some people swear by this book. I swear at it. In my opinion, Clayton is more often full of bull than on the mark and his coverage of spong ******************************* ***** French Bread w/Beer ***** ******************************* Categories: BREAD Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterolo quickly, about 50 minutes. Transfer breads to racks and cool completely. (Can be prepared ahead. Wrap ightly in foil and store at room temperature 8 hours or freeze I month. Thaw. Rewarm wrapped loaves in 350 degrees oven about 35 minutes.) to 425 degrees for 30 minutes. Cut "X" in top of loaves. Dust with all purpose flour. Add 1 cup water to cake pan in oven. Bake loaves until they sound hollow when tapped on bottom, reducing oven temperature to 375 degrees after 25 minutes if browning toKnead each piece into ball. Place each on prepared sheet and flatten slightly. Let rise until almost doubled in volume, abut 1 hour. Meanwhile, place cake pan on bottom of oven. Position 1 rack in center of oven and 1 rack in lowest third of oven. Preheat bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 2 hours. Grease 3 baking sheets with olive oil. Sprinkle with cornmeal. Punch dough down and knead on floured surface until smooth. Divide dough into 3 pieces. form slightly sticky dough. Knead dough on lightly floured surface until smooth and elastic, gradually adding more all purpose flour if ugh is too sticky, about 10 minutes. Grease large bowl with olive oil. Add dough, turning to coat entire surface. Cover draft-free area 12 to 24 hours. For dough: Mix 4 cups warm water into sponge. Combine 5 cups all purpose flour, whole wheat flour, herbs and salt in another large bowl. Mix into dough 1 cup at a time. Mix in enough all purpose flour 1/2 cup at a time to ver 2 cups warm water in large bowl. Add honey and stir to dissolve. Let stand until foamy, about 5 minutes. Add all purpose flour and whole wheat flour to yeast mixture. Mix until smooth batter forms, about 4 minutes. Cover bowl. Let sponge stand in warm-ground) 1/3 cup chopped fresh Italian parsley 1/4 cup chopped fresh basil or 2 tablespoons dried, crumbled 2 tablespoons chopped fresh oregano or 1 tablespoon dried, crumbled 2 tablespoons salt Olive oil Cornmeal For sponge: Sprinkle yeast oQSTUV15 degrees) 2 tablespoons honey 3 cups all purpose flour 1 cup whole wheat flour (preferably stone-ground) Dough 4 cups warm water (105 degrees to 115 degrees 6 1/2 cups (about) all purpose flour 4 cups whole wheat flour (preferably stone Peasant Bread With Italian Herbs This recipe was inspired by Bernard Clayton, Jr. To develop their slightly sour aroma, these loaves should be started one day ahead. Makes 3 loaves Sponge 2 envelopes dry yeast 2 cups warm water (105 degrees to 1e isn't that thorough. per serving: Marks: INGREDIENTS ------------------------------------------------------------ 1 1/2 cups Beer or ale (1 12-oz can) 1 TBS Yeast, dry 1 TBS Honey 1 TBS WYZ[\]^_ Richard Piro, 71570,1056 Source: Baker's Almanac *** Recipe Via Cmpu-Chef (tm) *** o 375. Leave in oven another 15 minutes, or until the loaves sound hollow when tapped on the bottom. Baking time is about 25 minutes in all. Cool on a rack. Makes 2 long loaves. a small amount of water onto the hot oven floor to create a cloud of steam and quickly shut the door. Repeat spraying the loaves and throwing water on the floor after five minutes. After 10 minutes, repeatspraying and turn the heat down t Preheat oven to 450. Just before the loaves go into tahe oven, spray them with cold water from a clean plant mister or other spray bottle (or brush with a pastry brush). Put the loaves in the oven, throw he rolls on the baking sheet, seam side down. Make several diagonal slashes along the top of each loaf with a razor blade. Brush the tops with melted butter, cover with a towel and let them rise until almost doubled. t paper). Take each ball of dough and, with a rolling pin, roll out into arectangle. Roll up each rectangle, along the long axis, like a tight jelly roll. Pinch the ends togeter to seal them and tuck them under slightly. Carefully place t air bubbles, cut in half, cover with the towel and let it rest 10 to 15 minutes. Butter a large baking sheet and dust with cornmeal (or sprinkle cornmeal over a sheet of parchmenrn to coat all sides, cover and let rise until it has doubled in bulk (about 2 hrs.) Punch the dough down, turn it out onto a lightly floured board, knead a few times to press outis smooth and elastic. Sprinkle on a little more WW flour if it remains too sticky (but remember, the wetter the dough the better the crust). Put the dough into a buttered bowl, tuwhole wheat flour, or as much as it takes to make a dough that pulls away from the sides of the bowl and holds together. Turn te dough out onto a floured board and knead until it Add the syrup, oil, slt and white flour and beat 2 minutes by mixer or at least 200 strokes by hand. Add, gradually, about 2 cups ------------------------------------------------------------ Heat the beer or ale until it is warm (not hot), pour into a large mixing bowl, add the honey and yeast, stir and let sit until the yeast is dissolved and bubbling. Malt syrup or maple syrup 2 TBS Oil, light vegetable 2 tsp Salt 2 cups Flour, unbleached white 2 cups Flour, whole wheat, ston-ground Cornmeal DIRECTIONS 100% Whole Wheat Banana Bread Here is a dense, moist, flavorful, high fiber banana bread that the whole family will love, and it has no added fat. Three loaves never last more than 24 hours around our house. We use fresh milled whole wheat flour, prefefhdients and blend until V-E-R-Y fine. Spread evenly over cookie sheet to dry. Respread every so often until completely dried. Once dried, these bread crumbs will most likely be used up before they ever go bad. If stored in an air tight container, they wil l Flavored Bread Crumbs 4 Slices White Bread 3 TBS White Flour 2 TBS Italian Herb 2 TBS Grated Romano or Parmesan Cheese 1 Tsp. Ground Black Pepper 1 Tsp. Salt Break bread into chunks and place in food processor with steel blade. Add remaining ingre glaze): 120 calories, 4% calories from fat. e, slice into 16ths and place flat in a sprayed 9x13 pan (will fill the pan). Cover and let rise 1 hour, bake at 400 degrees F for 25 minutes. Let cool, drizzle sugar-water glaze if desired. Approximate information per bun (assuming 16 buns in recipe, nocen the consistency of the sourdough starter). Knead until smooth, place i nn-sick dutch oven and let rise, covered, 1-2 hours. Punch down, roll out about 8x14, and spread a mixture of 3 tbsp sugar 1/2 tbsp cinnomon over the dough. Roll up from long sid No-fat-added cinnamon rolls 1 1/2 cups sourdough starter (download NFABRD.ASC for info) 3/4 cup skim milk 1 tsp vanilla 2 tbsp sugar 1/2 tbsp yeast 3 cups or so of bread flour Mix everything except flour, then add as much flour as necessary (depends upoal) Blend apple sauce and sugar. Add Egg Beaters. Sift dry ingredi- ents and mix. Stir in bananas. Pour into 3 medium loaf pans. Bake at 350F for 45-50 minutes. Matt & Kathy Kalman 71151,2321 `brably Golden 86. 2/3 cup Apple Sauce 1 cup Sugar 4 eggs (Egg Beaters equivalent) 3 1/2cups Whole Wheat Flour (preferably G86) 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Salt 2 cups Mashed Ripe Banans 1 cup Chopped Nuts (Optionast for months. Feta Cumin Corn Bread Uploaded: 13 August 1993 by Lon Hall 1 1/2 cups yellow cornmeal 1 cup all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda teaspoon salt 2 teaspoons ground cumin 1 1/2 cups crumbled Feta 1 cup thinly s  n+PRAIRIE.RYE'  n)CIN.WHEAT'  n.ALMOST.BRIOCHEFn+CHERRY.BUNS nSET.2v$'  '*CORN.BREADpr$$n/ENG.CTRY.BREADSt&&n(CC.BREAD''n*RYE.BREADS ((n,GARLIC.BREAD))n,CHEESE.BREADn usually has only 10 ml. 1 American teaspoon has 5 ml. 1 European hom teaspoon usually has only 3 ml. 1 oz = 28 g. 1 lb = 453 g. I always keep a calculator in my kitchen drawer! Gabi. tios, e.g. pizza dough and French bread are not the same. 3) Other useful related conversion information: 1 American cup has 236.6 ml. 1 European home cup usually has only 200 ml. 1 American tablespoon has 15 ml. 1 European home tablespooath, the conclusion follows. NOTES: ====== 1) American packages of active dry yeast have 7. g yeast. 2) Bread baking is not an exact science. One should experiment using different yeast/flour ratios. Also note that different recipes require different ra yeast 1 kg unbleached white flour On the Shimrit brand of fresh yeast, it is written that: 50 g fresh yeast are good for 1 kg flour On the Hanamal brand of dry yeast, it is written that: 7.5 g dry yeast are good for 500 g flour Using simple macts: In American French Bread recipes, the following ingredients are used: 2 pkgs active dry yeast 2 pounds 3 ounces unbleached white flour (this is exactly 1 kg) In European French Bread recipes, the following ingredients are used: 50 g freshica, active dry yeast is used. I used this conversion several times to bake bread from American recipes, and it was perfect. I tried both dry and fresh yeast. In my opinion, fresh yeast is better. The conversion factor was concluded from the following fiklm | | | 25 g fresh yeast. | +--------------------------------+ Tis information is important to any European that uses American recipes. In Europe (and Israel), fresh yeast is widely available. In Amer Yeast conversion: American <-> European ======================================= In short: +--------------------------------+ | 1 package active dry yeast | | | | is equivalent to | liced scallion 2 large eggs 1 cup milk 2 tablespoons sugar 1/4 cup olive oil Preheat the oven to 350 degrees. Into a large bowl sift together the cornmeal, the flour, the baking powder, the baking soda, the slt and the cumin, add the Feta and the scallionoqrcelery seeds. Cover with remaining dough balls. Sprinkle with remaining onion, cheese and celery seeds. Cover pan with plastic wrap. Let dough rise in warm draft-free area until it just reaches top of pan, about 1 hour. Preheat oven to 375 degrees. Brush h. Turn out dough onto lightly floured surface. Pinch off 1/2-inch piece of dough and roll into ball. Repeat with remaining dough. Arrange half of dough balls in bottom of pepared pan. Sprinkle with 1 tablespoon onion, then 1/2 cup cheese and 1/2 teaspoon mooth and elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. Grease 7-1/2x3-1/2x2-1/4-inch loaf pan. Punch down dougand sugar in large bowl, stirring to dissolve yeast. Let stand until foamy, about 10 minutes. Mix in milk, mustard and salt. Gradually mix in enough flour to form soft and slightly sticky dough. Turn out dough onto lightly floured surface and knead until sstard 2/2 teaspoon salt 1 1/2 cups (about) unbleached all-purpose flour, sifted 2 tablespoons finely chopped onion 1 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces) 1 teaspoon celery seeds 1 egg, beaten to blend (glaze) Mix water, yeast suvwxyz{|}~by farmhouse butter, a hunk of cheese, pickles and a glass or real ale, this is the classic ploughman's lunch. Makes 1 loaf 1/4 cup warm water (105 to 115 degrees) 1 package dry yeast 1 teaspoon sugar 6 talepoons milk, room temperature 2 teaspoons dry mu English Country Breads Uploaded: 12 August 1993 by Lon Hall These four recipes are from Jill Foster, who is a cooking consultant in Brighton, England. She specializes in traditional British recipes and techniques. CHEDDAR CHEESE LOAF When accompanied it cool completely. The corn bread may be made 2 days in advance and kept wrapped tightly in foil and chilled. bake the corn bread in the middle of the oven for 45 to 50 minutes, or until a tester comes out clean. Let the corn bread cool in the pan on a rack for 5 minutes and run a thin knife around the dges of the pan. Turn the corn bread out onto the rack and let, and toss the mixture well. In a bowl whisk together the eggs, the milk, the sugar, and the oil, add the milk mixture to the cornmeal mixture, and stir the batter until it is just combined. Pour the batter into a greased loaf pan, 9 by 5 by 3 inches, and loaf with egg glaze. Bake until top is golden brown and bread sounds hollow when tapped on bottom, about 45 minutes. Cool bread in pan 15 minutes. Turn out bread onto rack and cool completely. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) SELKIRK BANNOCK In the ancient Celtic tradition of fruited breads, this particular bread was first baked by Robbie Douglas in 1859 and the rest, as the say, is history. Makes 1 loaf 3 cups (about) bread flour 2 tablespoons sugar 1 package fash plastic; let dough rise in warm draft-free area until puffy, about 30 minutes. Gradually mix oats, 2/3 cup rye flakes and wheat germ into dough. Mix in enough remaining bread flour to form slightly sticky dough. Knead dough on lightly floured surface ut 1/4 cup warm watr, yeast and sugar in large bowl. Stir to dissolve yeast. Let mixture stand until foamy, about 10 minutes. Mix in 1 2/3 cups milk, vegetable oil and salt. Add 1 cup whole wheat flour and 1 1/2 cups bread flour and stir 2 minutes. Cover witcups milk, room temperature 3 tablespoons vegetable oil 2 teaspoons salt 1 cup whole wheat flour 2 cups (about) bread flour 11/2 cups old-fashioned rolled oats 2/3 cup rye flakes* 1/2 cup toasted wheat germ Additional milk Additional rye flakes Combinee from local unrefined grains and considred peasant food. They have a dense texture and hearty flavor and go well with soups and stews. Makes 10 1/4 cup warm water (105 degrees to 115 degrees) 1 package plus 3/4 teaspoon dry yeast 1 teaspoon sugar 1 2/3 each ball of dough into 4-inch round. Sprinkle lightly with flour. Bake until rolls are golden brown and sound hollow when tapped on bottom, about 20 minutes. Transfer rolls to rack and cool completely. MASLIN ROLLS These Welsh rolls were originally mad surface. Divide dough into 6 pieces. Roll each piece into sooth ball. Arrange on prepared baking sheet, spacing evenly. Cover with towel and let rise until light and puffy, about 40 minutes. Preheat oven to 425 degrees. Using rolling pin, gently flatten bout 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover and let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Lightly flour heavy large baking sheet. Punch down dough. Turn out dough onto lightly flouredMash potato in large bowl. Mix in 2 cups flour, yeast and salt. Add reserved 12 cup warm cooking liquid and stir to combine. Mix in enough remaining flour to form soft dough. Turn out dough onto lightly floured surface and knead until smooth and elastic, aartered 2 1/4 cups (about) unbleached all purpose flour 1 package fast-rising dry yeast 2 teaspoons salt Cook potato in saucepan of boiling water until tender. Drain; reserve 2/2 cup potato cooking liquid. Let liquid cool to 125 degrees to 130 degrees. d cool. (Can be made 1 day ahead. Wrap tightly; store at room temperature.) POTATO BAPS A traditial Scottish breakfast roll made with mashed potatoes and perfect for savory or sweet fillings. Makes 6 1 medium russet potato (about 8 ounces), peeled, quCover with towel and let rise in warm area until almost doubled in volume, about 40 minutes. Preheat oven to 375 degrees. Brush bread with egg glaze. Bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes. Transfer to rack anrge bowl. Add dough, turning to coat. Cover and let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Lightly grease baking sheet. Punch down dough. Knead in raisins. Shape dough into 7-inch-diameter round. Place on prepared sheet. medium saucepan, stirring until butter melts. Cool to 125 degrees to 130 degrees. Stir into dry ingredients. Mix in enough remaining flour to form soft dough. Turn out onto floured surface and knead until smooth and elastic, about 5 minutes. Lightly oil lat-rising dry yeast 1/2 teaspoon salt 3/4 cup milk 1/2 cup (1 stick) unsalted butter 2 1/2 cups golden raisins 1 egg yolk beaten with1 tablespoon water (glaze) Mix 2 1/2 cups flour, sugar, yeast and salt in large bowl. Bring milk and butter to simmer in il elastic, about 10 minutes. Lightly oil large bowl. Add dough, turning to coat. Cover with plastic. Let rise in warm draft-free area until doubled in volume, about 1 hour. Lightly grease heavy large baking sheet. Punch down dough. Turn out dough onto lightly floured surface. Divide in half. Cut each half into 5 pieces. Roll each piece into ball. Transfer to prepared baking sheet, spacing evenly. Using scissors, cut cross pattern in top of each dough ball. Cover and let rise in warm draftfree area until aork and scattered other large cities. There are three key elements that give this bread its unique character: 1. The "secret ingredient, long known only to bakers," is a wet mash of crusts of old rye bread. 2. The flavr asodepends on a rye sour leavening New York Rye Bread This recipe is similar to the one in "Bernard Clayton's New Complete Book of Breads." (Highly recommended) It is the only home recipe I've found which simulates the authentic New York Rye which you can buy fresh from bakeries in New Y cool for 5 to 10 minutes on a cooling rack. After cooling 5 to 10 minutes, run knife along edge and slide bread out of can. Let cool in an upright position. il lid pops off, about 4 to 5 hours for the one pound cans. Discard lids and bake in 350 degree oven for 45 minutes on the lowest rack. Crust will be very brown, be sure to bake on lowest rack r top crust will burn. Brush top lightly with butter and letoffee can lids. Freeze if you wish. Baking Let covered cans stand in a warm place until dough rises and pops the plastic lids off, usually 45 to 60 minutes (1 to 1 1/2 hours for a 2 pound can). If frozen, let dough stand in cans at room temperature untlast cup of flour with a heavy spoon: add flour until dough is very heavy and stiff, but too sticky to knead. Place dough in two well buttered (or greased) one pound coffee cans or one two pound coffee can. Cover with well buttered (or greased) plastic c Let stand in warm place until mixture is bubbly (about 15 minutes). Stir in remaining 2 tablespoons of sugar, milk, salt and salad oil. With mixture on low speed. Beat in flour - one cup at a time, beating very well after each additional cup. Beat in sifted all-purpose flour 3 tbs.. sugar Butter or Margarine 1 can evaporated milk (13 oz.) Mixing the dough Dissolve yeast in a large bowl. Blndin ginger and one tablespoon of sugar. Grandma Barbara's Coffee Can Bread Ingredients 1 pkg. quick rise yeast 1 tsp. salt 1/2 c. warm water (110 degrees) 3 tbs.. salad oil 1/8 tsp. ground ginger 4 - 4 1/2 c. unlmost doubled, about 1 hour. Preheat oven to 425 degrees. Brush rolls with milk. Sprinkle with rye flakes. Bake until rolls are brown and sound hollow when tapped on bottom, about 20 minutes. Transfer to rack and cool. , a starter made with rye flour and onion slices, the recipe for which is given first. 3. The creation of steam in the oven during the early stage of baking gives the bread a wonderful, crisp crust, and allows the dough to rise more in the oven, allowing 40 minutes. Turn one loaf over and tap the bottom crust to determine if it is done. If it is not hard and crusty, return to the oven for five or ten more minutes. COOL on a metal rack. Uploaded by Matt Kalman 71151,2321 e tops of the loaves with razor blade or sharp knife. Brush with the egg wash. Sprinkle on the remaiing Tbsp of caraway seeds. Place in the hot oven. Midway through baking, turn the loaves so that they brown evenly. They will bake a deep brown in Preheat oven to 450 degrees 20 minutes before baking. and prepare a cup of hot water to pour into a pan on the bottom shelf 3 minutes before putting in the loaves. This will simulate the steam used in commercial ovens. BAKING: Cut pattern in thDivide into two pieces. Shape into round or long, plump loaves. Place onto baking sheet (greased or dusted with cornmeal. SECOND RISING: Cover with wax paper or towel, and allow to rise to three- quarters additional volume, not double. PREHEAT: an called for may be necessary in humid weather.) FIRST RISING: Place in bowl and cover with plastic wrap. Leave at room temp. for 30 minutes (less if Rapid Rise yeast is used.) SHAPING: Punch down the dough and turn onto a floured surface. 1 Tbls caraway seeds. Add 2 cups white flour and mix vigorously. Add more flour 1/4 cup at a time. Dough may be sticky at first, butwill become smooth and elastic. Knead for 8 minutes. Don't overload with flour. (But a little more flour thXING AND KNEADING: In a large mixing or mixer bowl drop in the squeeze-dry pieces of rye bread. Add the rye sour. With a wooden spoon or mixer, stir until the bread is thoroughly incorporated into the sour. Stir in the dry yeast, salt, and all but 1 Tbsp water cornmeal (for dusting baking sheet) PREPARATION: Soak in water half a dozen crusty slices of a previously baked loaf of rye (packaged is fine). Squeeze dry. Set aside one and one-half cups for this recipe. MIge loaves) INGREDIENTS: 1-1/2 c. rye bread pieces (see below) 3 c. Rye Sour 1 pkg dry yeast 1 Tbls salt 2 Tbls caraway seeds (+ or -) 4 c. bread or unbleached flour 1 egg, beaten, mixed with, but not more than 24 hours. Lift out the onions, scrape the sour off the cloth, and discard the onions. The sour can be refrigerated for later use. EEDED RYE (JEWISH RYE, OR NEW YORK RYE) (2 lar bowl measure the rye flour and water. Stir to mix. Sprinkle on the yeast and work it in. Add the caraway seeds. When the mixture is thoroughly blended, push the onions down into the center. Cover tightly with plastic wrap, and put aside overnight2 Medium Onions, coarsely chopped 4 c. Rye Flour 3-1/2 c. water 2 pkgs dry yeast 1 Tbsp caraway seeds PREPARATION: (overnight to 24 hours) Tie the oion pieces into a bag made with cheesecloth. In a large RYE SOUR This is acidic starter can be kept alive in the refrigerator for several weeks (sirred and fed occasionally), but the onions should be removed after the first 24 hours. You will need a length of cheesecloth. INGREDIENTS: the jet, the slash down the the top of the loaf, to expand more. Clayton credits this recipe to Michael London, who owns a bak- ery/deli in Saratoga Springs, New York. I left out the caraway seeds, because m family won't eat them.. Garlic Bread Spread 3 TBS Softened Butter 1 Clove Crushed Garlic 2 TBS Grated Parmesan Cheese 1 TBS White Wine 1 Tsp Italian Herb Mix softened butter with garlic, cheese, Italian Herb and wine until smooth and well blended. Spread thinly over slice PRAIRIE RYE BREAD A light raisin-rye that's great for toast. Makes 2 loaves 1 cup raisins Boiling water 3 cups warm water (125 to 130 degrees) 1/2 cup yellow cornmeal 1/3 cup unsulfured molasses 2 packages dry fast-rising yeast 2 tablespoons unsalted b Reduce oven temperature to 375 degrees. Sprinkle top of bread with remaining 1/2 cup cheese. Continue baking until loafis golden brown, cheese melts and bread sounds hollow when tapped on bottom, about 10 minutes. Transfer to rack and cool. pan. Brush loaf with oil. Cover with plastic, then with towel. Place in warm draft-free area. Let stand until almost doubled in volume, about 1 hour. Preheat oven to 400 degrees. Using large sharp knife, score large X through top of loaf. Bake 40 minutes. until smooth and elastic, adding more flour if sticky, about 8 minutes. Cover with towel and let rest 15 minutes. Oil 12-inch-diameter izz a pinkle pan generously with cornmeal. Knead dough 1 minute. Form into 6-inch-diameter round. Transfer to prepared bowl with oil. Add milk, water, 3 tablespoons oil, yeast, sugar, salt and hot pepper sauce to bowl. Stir until yeast dissolves. Mix in potatoes and 1 1/2 cups cheese. Gradually mix in enough flour to form soft dough. Knead dough on lightly floured surfaces sugar 1 tablespoon salt 1/2 teaspoon hot pepper sauce (such as Tabasco) 2 cups grated red potatoes (about 2 medium) 2 cups firmly packed grated sharp heddar cheese (about 8 ounces) 5 cups (about) unbleached all purpose flour Cornmeal Lightly brush large CHEDDAR CHEESE POTATO BREAD Great on its own or toasted for sandwiches. Makes 1 loaf Vegetable oil 1 cup evaporated milk, room temperature 1/2 cup warm water (125 to 130 degrees) 3 tablespoons vegetable oil 2 packages dry fast-rising yeast 2 tablespoonlarge sauce pan. Add 2 - 4 cups cubed white bread. Turn heat to high and stir gently and continuously until bread is medium brown. These store well in an air tight, covered container. d Italian or French bread. Place coated bread on cookie sheet. Broil on high until golden brown. (If you use tin foil on the cookie pan, you won't even have to wash the pan. Simply recycle it or toss it.) For croutons, use 6 TBS butter. Melt themiur in a utter, melted, room temperature 2 1/4 teaspoons salt 1 teaspoon sugar 2 cups rye flour 2 teaspoons caraway seed 6 cups (about) unbleached all purpose flour Additional cornmeal 1/4 cup cold water 2 tablespoons cornstarch Additional caraway seeds (optional) ater to saucepan to just cover fruit. Bring to boil; remove from heat. Let fruit stand 5 minutes. Drain well. Mix 1 1/2 cups warm water with next 5 ingredients in bowl. Stir until yeast dissolves. Mix in whole wheat flour, walnuts and 1 teaspoon cinnamon. gg whites 2 packages dry fast-rising yeast 2 teaspoons salt 3 cups whole wheat flour 1/3 cup finely chopped toasted walnuts 3 teaspoons ground cinnamon 3 cups (about) unbleached all purpose flour Combine apricots and dates in small saucepan. Add enough w CINNAMON WHEAT BREAD WITH APRICOTS AND DATES Makes 2 loaves 3/4 cup chopped dried apricots 1/2 cup chopped pitted dates 1 1/2 cups warm water (125 to 130 degrees) 1/2 cup (1 stick) unsalted butter, melted, cooled to room temperature 1/2 cup honey 2 minutes. Transfer to rack and cool. eat oven to 350 degrees. Combine 1/4 cup cold water and crnstarch in small bowl for glaze. Brush each loaf with glaze. Sprinkle each with caraway seeds if desired. Bake until crusts are firm and brown and breads sound hollow when tapped on bottom, about 45 up dough jelly roll style. Pinch long edge to seal. Place loaf seam side down on prepared cookie sheet. Repeat with second dough piece. Cover breads with clean towel. Let rise in warm draft-free area until almost doubled in volume, about 30 minutes. Prehletely. Cover with plastic and let dough rest 15 minutes. Sprinkle heavy largebaking sheet generously with cornmeal. Knead dough on lightly floured surface minute. Divide dough in hall Roll 1 piece out to 12x6-inch rectangle. Starting at 1 long side, rolld surface to large rectangle. Spread raisins over dough. Fold dough, enclosing raisins completely. Continue kneading dough until elastic, adding more all purpose flour if sticky, about 5 minutes. Grease large bowl. Place dough in bowl, turning to coat compsolves. Mix in rye flour and 2 teaspoons caraway seeds. Gradually add enough all purpose flour to form soft dough. Knead dough on lightly floured surface until almost smooth, adding more all purpose flour if sticky, about 4 minutes. Pat dough out on floure Place raisins in small bowl. Add enough boiling water to just cover raisins. Let stand until raisins are plump, about 20 minutes. Drain well. Combine 3 cups warm water, cornmeal, molasses, yeast, butter, salt and sugar in large bowl. Stir until yeast dis Gradually add enough all purpose flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. Cover with towel and let rest 20 minutes. Grease two 9x5-inch loaf pans. Form dough into 1-inch-thick oval. Place fruit mixture atop dough. Fold dough over fruit, enclosing fruit completely. Knead on lightly floured surface until fruit is incorporated into dough. Divide dough in half. Flatten 1 piece into 10x5-inch rectangle. Sprinkle wit SWEET CHERRY BUNS A lovely breakfast treat. Makes 20 FILLING 1 28-ounce jar sour cherries, drained, juices reserved 1/2 cup sugar 1/4 cup cornstarch BUNS 1 1/4 cups evaporated milk 1/2 cup (1 stick) unsalted butter 1/2 cup sugar 4 eggs 3 packages dry aves are golden brown, about 20 minutes. Transfer to rack and cool. laze. Sprinkle with sesame seeds. Let stand in warm draft-free area until loaves have increased only slightly in volume,about 20 minutes. Preheat oven to 400 degrees. Bake loaves 15 minutes. Reduce oven temperature to 350 degrees. Continue baking until londs together and tuck under loaf. Transfer loaf to prepared cookie sheet. Repeat with remaining dough pieces, forming second loaf. Whisk remaining egg yolk, 2 tablespoons sugar and 1 teaspoon water in small bowl for glaze. Brush each loaf generously with gs. Sprinkle heavy large cookie sheet with cornmeal. Knead dough 1 minute. Divide in half. Cut each half into thirds. Roll out 1 piece between hands and lightly floured surface into 9-inch-long rope. Repeat with 2 more pieces. Braid ropes together; pinch e Knead dough on lightly floured surface until smooth and elastic, adding more flour if sticky, about 8 minutes. Grease another large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let dough rest in warm draft-free area 25 minuteg yolks 6 cups (about) unbleached all purpose flour Cornmeal 2 tablespoons sugar 1 teaspoon water Sesame seeds Combine first 4 ingredients in bowl. Sir until yeast dissolves. Mix in oil, eggs and 4 egg yolks. Gradually add enough flour to form soft dough. "ALMOST BRIOCHE" CHALLAH These golden braided loaves are feather light and just slightly sweet. Makes 2 loaves 1 1/2 cups warm water (125 to 130 degrees) 1/2 cup honey 2 packages dry fast-rising yeast 1 tablespoon salt 1/3 cup vegetable oil 2 eggs 5 eg out onto racks and cool completely. ost doubled in volume, about 40 minutes. Preheat oven to 375 degrees. Using sharp knife, cut 3 diagonal slashes in top of each loaf. Bake until golden brown and breads sound hollow when tapped on bottom, about 4 minutes. Cool in pans 5 minutes. Turn loavesh 1 teaspoon cinnamon. Roll up dough jelly roll style, starting at 1 long side. Tuck in ends. Place in prepared pan, seam side down. Repeat with remaining dough and 1 teaspoon cinnamon. Cover breads with towel and let rise in warm draft-free area until almfast-rising yeast 2 teaspoonsvanilla extract 2 teaspoons salt 51/2 cups (about) unbleached all purpose flour 2 tablespoons milk Additional sugar FOR FILLING: Combine 1 1/4 cups reserved cherry juice, sugar and cornstarch in heavy medium saucepan. Whisk /2 cups warm water (125 to 130 degrees) 1 package dry fast-rising yeast 1 tablespoon honey 1 teaspoon salt 3 tablespoons olive oil 4 cups (about) unbleached all purpose flour Additional olive oil 1 cup crumbled feta cheese (about 8 ounces) 3 cups packed s TWO-CHEESE PIZZA Serve as an appetizer or main course. You can make the crust as thick or thin as desired. Makes two 14-inch pizzas TOPPING 3 tablespoons olive oil 4 large onions, sliced 2 arlic cloves, minced 1 1/2 tablespoons Dijon mustard DOUGH 1 1 3&'/SOURDOUGH.BREADi'()FLAPJACKS((.HOT.CROSS.BUNS:))(CRUMPETS**SET.3v'  '+TWO.C.PIZZA+DURUM.WHEAT&LAVISH-/WHT.BERRY.WFFLSz-BUTTERMLK.BRD (CIABATTAperature. egg mixture and sugar. Cover buns with clean dry towel. Let stand in warm draft-free area until slightly puffy, about 15 minutes. Preheat oven to 350 degrees. Bake buns until golden brown, about 20 minutes. Cool slightly on rack. Serve warm or at room temof cherry filling in center of oval. Fold in edges of dough and overlap, enclosing filling completely. Place bun seam side down on prepared cookie sheet. Brush top of bun lightly with egg mixture; sprinkle with sugar. Repeat with remaining dough, filling, nt. Beat remaining egg and 2 tablespoons milk in small bowl to blend. Punch down dough. Divide dough into 20 pieces (about 2 1/2 ounces each). Roll 1 piece into 4x6-inch oval. Brush edges of oval lightly with egg mixture. Place slightly rounded tablespoon h and elastic, adding more flour if sticky, about 8 minutes. Grease large bowl. Place dough in bowl, turning to coat completely. Cover with plastic. Let rest until dough increases slightly in volume, about 20 minutes. Line 2 large cookie sheets wh parchmel butte melts. Transfer to large bowl. Cool mixture to 125 to 130 degrees. Add 1/2 cup sugar, 3 eggs, yeast, vanilla and salt. Whisk until yeast dissolves. Gradually mix in enough flour to form soft dough. Knead dough on lightly floured surface until smootuntil smooth. Stir over medium heat until mixture boils and thickens. Remove from heat and stir in cherries. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.) FOR BUNS: Combine evaporated milk and butter in small saucepan. Simmer untihredded Havarti or Swiss cheese (about 12 ounces) 3/4 cup sliced pitted Kalamata olives (about 4 ounces) 1 tablespoon caraway seeds FOR TOPPING: Heat olive oil in heavy large skllet over medium-high heat. Add onions and garlic and saute until onions are guntil it is smooth and lively. Transfer the dough to the oiled bowl, cover with plastic wrap and let rise until double in volume, 1 1/2 hours or more. Turn the dough out, punch it down, and shape it into three loaves. Place each in a greased 10 inch bread salt. Stir in the whole wheat flour, using the flat paddle. Keep stirring in unbleached white flour until a thi dough forms. Turn off the mixer, and let the dough rest while you oil a large bowl. Using the dough hook, knead the dough for about 7 minutes, ter wheat flour Dissolve the ascorbic acid and diastatic malt powder in 1 1/2 C of the warm water the work bowl of a mixer. Stir in the yeast and let it foam. Mix the butter and dry milk into the remaining 3 C of water, and add to the yeast along with thetatic malt powder 2 TBS active dry yeast 4 1/2 C warm (110 degrees) water 6 TBS soft butter 6 TBS nonfat dry milk 2 TBS coarse o sea salt, or 1 TBS table salt 3 C durum whole wheat flour 2 C hard winter whole wheat flour about 4 C unbleached white hard winlden in color, moist, and of a fine, delicate texture ideal for slicing. The crust is delightfully crunchy and the toast is transcendental. The loaves smell like freshly cooked corn on the cob when they come out of the oven. 1 tsp ascorbic acid 2 tsp dias flour from durum wheat. I prefer to grind my own flour and use whole grains, so this recipe calls for flour from whole-grain durum and hard winter wheats. Also, I like to use ascorbic acid and malt powder to promote yeast activity. The loaves are light go Lon's Durum Whole Wheat Bread Makes 3 loaves. This recipe evolved from a recipe for semolina bread in Judith and Evan Jones "The Book of Bread". The original recipe was for one loaf and was composed entirely of semolina flour, which is a refined "white" each with half of feta, then half of Havarti. Sprinkle olives caraway seeds over cheese. Bake until cheeses melt and crusts are golden brown, abut 20 minutes. Let cool 5 minutes. Cut into wedges and serve. two 16-inch-diameter pizza pans or heavy large cookie sheets. Divide dough in half. Roll each piece out to 12-inch round for thick crust or 14-inch round for thinner crest. Transfer to prepared pans. Spread half of onion mixture evenly over each pizza. Toptil yeast dissolves. Mix in oil. Gradually add enough flour to form soft dough. Knead dough on lightly floured surface until smooth and elastic, adding more flour f sticky, about 8 minutes. Cover and let stand 30 minutes. Preheat oven to 450 degrees. Oil olden brown, about 10 minutes. Remove from heat. Stir in mustard. Season generously with pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature before continuing.) FOR DOUGH: Combine first 4 ingredients in bowl. Stir un pan. Cover with a towel and let rise until double, about 50 minutes. Bake in a preheated 350 deree oven for 40 minutes. Turn the loaves out and let cool on a rack. Cool thoroughly before slicing. King Arthur Baking Tips The following is from a sheet enclosed in an order from King Arthur Flour BakerUs Catalog entitled "A Baker's Dozen of Baking Tips from good King Arthur Flour". 1. Yeast "Proofing": To "proof" yeast, first dissolve the sugar (abperature and the moisture in the air. Thus, in recipes calling for flexible amounts of flour, always start with the least amount and add more gradually to achieve the desired consistency. 13. Tenderizing for Pastries and Pie Doughs: Add one teaspoon of viespoons of double acting baking powder to 8 cups of King Arthur Flour. Blend, and store what yo don't use in an air-tight container. (Be sure to label your container.) 12. Flexible Flour: The amount of moisture already in flour varies depending on the temoons of cornstarch into your measuring cup. Fill the remainder of the cup with good King Arthur Flour. Blend. Presto! You have cake flour with the unbleached goodness of King Arthur. 11. King Arthur "Self-Rising" Flour: Add 1 tablespoon of salt and 5 tablttle dried fruit, vegetables, cheese, nuts, grains, seeds or herbs and spices for some of the flour in your rcipes. Merely add it into the cup before you measure your flour. It will add a whole new dimension to your baking! 10. "Cake" Flour: Put 2 tablesp store it in your freezer. 8. Nutrition: For a heartier taste and better nutrition, try using 1/3 Stone Ground Whole Wheat Flour with 2/3 All-Purpose Flour in your cookies, cakes, brownies, muffins, pies and pastries. 9. Dry Assets: Try substituting a lioring Flour: If you use your flour fairly quickly, store it in a cool, dry cupboard and stick a couple of bay leaves in the bagto discourage any visitors. If you use your flour more slowly, especially your whole wheat, put it in a lock-type plastic bag andvity: If you don't mind a few extra calories (12 to 15) per slice (a slice of bread without fat has only 60 to 65 calories!), add a couple of tablespoons of butter or vegetable oil to your dough, and your bread will stay fresher for a longer period. 7. Ste new flavor and improve nutrition. 5. Sweeteners: Even though you don't need it when making bread, a little sugar can bring out flavor, justas salt can. For added moisture, try honey, maple syrup or regular or dark unsulphured molasses. 6. Oil for Longet relaxes the dough and makes the remaining kneading easier. 4. Liquid Assets: Instead of the water your recipe calls for, try juices, bouillon, or water you've cooked vegetables in. Instead of milk, try buttermilk, yogurt or sour cream. It can add a whols off with the back of a knife. This will insure a 4 ounce cup of flour rather than the 5 ounces you would have if you scooped it out with your cup. 3. Rest When Yu "Knead" It: After 3 or 4 minutes of kneading dough, let it rest for a few minutes. The res another batch. Because yeast doesn't like salt, add it after the yeast is "proofed". 2. A Better Measure: Because flour settles and compacts in storage, fluff if up before you measure. Then, gently sprinkle it into your measuring cup and scrape the excesout 1 tablespoon for each 2 cups of liquid) or other sweetener in warm water (about 95 degrees) and then add your yeast. Wait several minutes for it to dissolve and begin to wor",or develop tiny bubbles. If it doesn't show signs of life, discard it and trynegar or lemon juice as part of your liquid for each cup of King Arthur Flour in astry and pie dough recipes. This won't affect the flavor but will result in more tender baked products. Lavish- Middle Eastern Cracker Bread a 1/4-ounce package (2 1/2 teaspoons) active dry yeast 1 cup lukewarm water 1 tablespoon sugar 2 1/2 cups all-purpose flour 1 tablespoon salt 1/8 teaspoon cayenne, or to taste 3 tablespoons sesame seeds, toasted light WHOLE WHEAT BUTTERMILK BREAD (Laurel Robertson) The following recipe comes to you from one to whom good bread is not simply a passion of life, but the central event around which great soups, magnificent salads, savory pastas, and delectable meats and veuch on the waffle iron or it will foam out the edges of the iron! Serves 3-4. Uploaded by Rachael S. Shapiro, 5/24/93 in the eggwhite, oil, maple syrup, and the vanilla extract. Blend for 15 seconds. Add in the baking soda and pulse 3-5 times. Do not overmix! The batter should get very foamy. Imediately make the waffles. This batter is very active! Do not pour too m The Little Red Hen's Wheat Berry Waffles 1 1/4 C Skim Milk 1 C Bronze Chief Wheat 1 Eggwhite 1 T Vegetable Oil 2 T Maple Syrup 2 t Vanilla Extract 1 T Baking Soda In the Blender add the wheat berrys and the milk. Blend on high speed for 3 minutes. Addeps in an airtight container indefinitely. th the sesame seeds, and roll it out about 1/8 inch thick. Bake the lavash in the middle of a preheated 400 degree oven for 12 to 15 minutes, or until it is goldn. (The lavash will become more crisp as it cools.) Break the lavash into pieces. The lavash keace and knead it for 5 minutes, or until it is smooth. Transfer the dough to a lightly oiled bowl, chill it, covered loosely, for 1 hour, and divide it into 2 pieces. On 2 lightly floured baking sheets roll the dough into 2 rough rectangles, sprinkle it wily, or poppy seeds In a large bowl proof the yeast in the water with the sugar for 5 minutes, or until it is foamy, stir in the flour, the salt, and the cayenne, and stir te mxtur until it just forms a dough. Turn the dough out onto a lightly floured surfgetables play supporting roles; and whose concept of eternal bliss is having unlimited supplies of great bread, great cheeses, and great wine on hand, while being granted an unlimited appetite to enjoy them in perpetua. Having downloaded almost every bread TITLE: Ciabatta (North Italian Sourdough "Slipper" Bread) SOURCE: Original recipe by Alan Boehmer, 70524,411, adapted from a recipe by Carol Field. DESCRIPTION: A traditional Italian sourdough white bread baked in long, flat loaves. Although this scrumpe rolls with butter when they come out of the oven (the bread, too, if you feel fancy). Uploaded by Alan Boehmer, 70524,411 ly returns a gentle fingerprint. This dough makes a very high loaf when properly kneaded, so be a little bold about giving it time. Bake the bread in a preheated 325* oven for nearly an hour. Rolls tak 15-20 min., depending on their size, at 400*. Brush thdough makes 9 large or 15 small dinner rolls in 8"x8" or 9"x13" pans, respectively. Sesame seeds complement the flavor perfectly, though they are not at all required. Place the shaped dough in greased pans and let rise in a warm place until the dough slow The recipe makes two loaves for 8"x4" pans. Or shape the dough into rounds, flattening them slightly, and place in pie tins. Bake a little less time than loaves. These rounds, cut into wedges, make really god dinner bread. For rolls, one loaf's worth of nto a smooth round, and let the dough rise once more as before. The second rising will take about half as much time as the first. 6. Pres the dough flat and divide in two. Round it and let it rest until relaxed, then deflate and shape into loaves or rolls.Cover and keep in a warm, draft-free place. After about an hour and a half, gently poke the center of the dough about 1/2" deep with your wet finger. If the hold doesn't fill in at all or if the dough sighs, it is read for the next step. Press flat, form irdingly. The bread is lightest if the dough is slightly soft. For rolls, it should be quite soft. 4. Knead about 20 min, adding the butter in cold bits at the end of the kneading time. 5. Form the dough into a ball and place it smooth side up in the bowl. r the flour and salt together, making a well in the center. Pour the yeast and buttermilk mixture into the well, and stir from the center outwards, incorporating all the flour. Test the dough to see whether more flour or more wter is needed and adjust accory hot water 1/4 cp honey 1 1/4 cps cold buttermilk 5 1/2 cps whole wheat flour 2t salt 2-4T butter 1. Dissolve the yeast in the warm water. 2. Mix the hot water with the honey and add the buttermilk. The temperature should be just slightly warm. 3. Sti way) as toast. The bread keeps well, and may be slightly extravagant for everyday, but makes an occasion of any simple dinner." -from The Laurel's Kitchen Bread Book by Laurel Robertson et al. (Random House) 2t active dry yeast 1/2 cp warm wat 3/4 cp ve recipe in the Cooks Online Forum and made manyff tem,here is one I keep coming back to when I crave a really delicious whole wheat bread. "Tender, featherlight, bright-tasting bread that is perfect with any sandwich filling and devastating (in its subtletuous bread derives its tangy flavor from a rye sourdough starter, the flavor of rye is not apparent in the bread. A superb bread with crisp crust and chewy crumb. INGREDIENTS STARTER: 3/4 cp rye flour 3/4 cp tepid water 1/2 teas. milk a few (2-3) grnues10 min. Ciabatta keeps well for about two days. an on the bottom rack when you turn on the oven. Just before placing the bread in the oven, pour a cup of water into the heated pan to create steam. Bake the loaves for about 30 min. To refresh loavs and crisp up the crust, reheat bread in a hot oven for c wrap and allow to rise until doubled. Do not cheat on the final rise. It could take as long as 2 hours or more. Do not depend upon "oven spring." 5. Bake the bread. Preheat oven to 425 degrees for at least 30 min. Place a cast iron or other heavy metal pd pat into a long rectangle about 3/4 inches high. (3 1/2" by 12"?). Some ciabatta bakers make very long loaves, as long as their ovens allow. Square off the ends and dust with flour. Place loaves on aoornmeal dusted baking sheet; cover loosely with plasti flour as you knead if the dough becomes too sticky. Shape into a ball and place in an oiled bowl to rise until doubled in volume. 4. Shape the loaves. Turn the dough out onto a floured board and divide into 4 portions. Roll each portion into a cylinder an add 1 1/8 cp tepid water and the olive oil to the sponge and mix well. Add salt and gradually add the remaining flour. Turn out onto a lightly floured board and knead hard for 10 min, or until dough becomes eastic and returns a fingerprint. Add additionalt rise for 2-4 hours at room temperature, or overnight. Allow the sponge to triple in volume. The purpose of the long rise is to develop flavor. 3. Make the dough. Add 1 teaspoon yeast (1/2 package) to the 1/3 cp. tepid water and allow to proof. Meanwhile,white bread flour. The mixture will be somewhat soft and sticky. Knead briefly (5 min.), adding only what additional flour is necessary to permit the kneading process. When the dough begins to develop elasticity, plae in a lightly oiled bowl, cover, and len be restored by feeding the yeast and waiting a day before using. To feed, add equal parts rye flour and tepid water. Add absolutely nothing else. 2. Prepare the sponge. Mix together 3/4 cp of the starter with 3/4 cp tepid water. Add 2 1/2 cps unbleached in the container for the expansion. After the mixture has taken on a pleasantly sour character, it may be kept in the refrigerator for up to a month, unattended; possibly longer. Stir from time to time. If it is not fed regulary, it will lose vigor, but caom temperature for at least 3 days, stirring twice or more daily. The starter will bubble up, expanding to about 3 times its original volume, then gradually settle down and behave normally. It will do this every time it is fed, also, so leave enough space Tbs. salt Cornmeal for dusting baking sheet DIRECTIONS: 1. Make the rye sourdough starter. Combine listed ingredients. Use exact measurements; do not add extra milk or yeast. Stir and place in glass, plastic, or ceramic containe, covered. Keep at cool ro ctive dry yeast SPONGE: 3/4 cp rye sourdough starter (from above) 3/4 cp tepid water 2 1/2 cps unbleached white bread flour DOUGH: 1 teas. active dry yeast 1/3 cp warm water 1 Tbs. olive oil 1 1/8 cp tepid water 3 3/4 cps unbleached white bread flour 1 Multi-Grain Sourdough Bread I created this recipe after a fruitless search for a hearty/healthy multi-grain sourdough bread. I think this is one of the best breads I have made so far -- I would appreciate any comments you might have after you've tried b and then leave to cool when the flapjack will harden. Muesli Flapjacks 4oz (110g) soft brown sugar 4oz (110g) butter/margerine l tbsp golden syrup 6oz (180g) muesli 1/4 tsp ground ginger Pinch of cinnamon Combine sugar, butter/margerine and syrup in a er/margerine and sugar in a pan and cook over a gentle heat until melted. Add the oats, nuts and orange rind. Pour into a shallow, greased tin to a depth of between 1/2 - 1 inch and bake for 30 minutes at 180C/350F/Mark 4. Cut int slices while still warm. Orange Almond Flapjacks (from Marika Hanbury Tennison) 4oz (110g) golden syrup 2oz (50g) soft brown sugar Grated Rind of 2 organic or untreated oranges 3oz (85g) butter/margerine 6oz (180g) rolled oats 2oz (50g) chopped almonds Combine the syrup, butt until melted. Mix in the oats. Pour into a shallow greased baking tin and bake at 180C/350F/Mark 4 for 20 minutes. Keep an eye on them for over cooking. The longer they cook the crisper the biscuit (cookie) will be. Cut while still warm and allowto oo 3 Flapjack Recipes (made with oats and syrup - honey can be substituted) Flapjacks 4oz (110g) Butter/Margerine 4oz (110g) Sugar 2 tbsp golden syrup 8oz (225g) jumbo oats Melt the butter/margerine, sugar and syrup on a saucepan over a gentle heatthe brown sugar and molasses and replace them with an extra 1/2 c of white flour and 1/2 c warm water. n better a day or two after baking. You may use thin slices of this bread for toast (they're filling!), or for sandwiches combined with havarti cheese, sprouts, sweet pickled cucumber slices and mayonnaise. Options: If you prefer a less sweet bread, omit ad 10 minutes. Place dough in greased bowl. Let rise for 2 hours. Punch down and place in greased loaf pan. Let rise 1 hour. Bake 325F for 1 hour or until loaf sounds hollow when rapped. Cool before slicing. Serving suggestions: This bread tastes eveled oats Directions: The night before baking, combine starter, 3/4 c warm water and 2 c flour. Let stand, covered with damp dish cloth. The next day, combine yeast and 1/2 c warm water, and allow to proof for 10 minutes. Add remaining ingredients. Kneaking it. 1/2 c sourdough starter 3/4 c warm water 2 c flour 1 pkg. dry yeast 1/2 c warm water (110F) 3/4 c whole wheat flour 1/4 c cornmeal 1/2 c wheat or oat bran 1/3 c sesame seeds 1/3 c sunflower seeds 1/2 c brown sugar 1/ t alt 1/3 c molasses 1 c rolpan and cook over a gentle heat until melted. Stir in the rest of the ingredients. Spoon into a shallow, greased tin and bake for 40 minutes at 150C/300F/Mark 2. Cut while warm and then leave to cool. Hot Cross Buns For Good Friday - these are so much better than the shop bought variety. 10oz (280g) strong white (preferably organic) flour 6oz (180g) wholemeal flour 3/4oz (20g) fresh yeast 1/2 pt (10floz) milk (I use soya milk) 1 tsp leave o rise for about 45 minutes. The traditional way of cooking crumpets is on a greased griddle on top of the stove but they can be cooked in the oven - if you have enough crumpet rings. Grease the rings, place them on the griddle and half fill with e flour and salt together. Heat the milk to lukewarm and dissolve the yeast in 1/4 pt of it. Make a well in the centre of the flour, pour in the milk and yeast and stir thoroughly. Add the remainder of the milk until a creamy batter is formed. Cover and Crumpets Perfect for teatime in the winter. 1 1/2 lb (675g) plain flour 1 tsp salt 1 3/4 (35floz) pts milk (I have successfully used soya milk) 3/4 oz yeast You will also need 4 inch diameter crumpet rings. Grease the rings. Sift thze while still hot. Serve split, toasted and buttered. er bag and leave in a warm place for the second rise. This should take between 20 and 30 minutes but could take longer just wait until they look nice and puffy. Meanwhile heat the oven to 400F/200C/Mark 6. Bake for 20 - 25 mins. rush over the honey gla lightly squash down. Cut a cross into the top of each bun or for a slightly more professional look use strips of shortcrust pastry or a paste of flour and water. This quantity of dough should make up to 16 buns. Place the whole tray into a plastic carri Mix thoroughly and the kneed until the dough loses its stickiness. Cover and leave to rise in a warm place for an hour until double in size. Divide the mixture into small rounds of dough and shape into balls of the required size on a greased bakig tray,arm 1/4pt5foz)of the milk and add the yeast. Leave until creamy. Sieve together the flours, salt and spices. Heat the rest of the milk with the honey and butter and allow to cool. Add the currants and mixed peel to the flour and then the yeast mixture. salt 1 rounded teaspoon of allspice 1/2 tsp cinnamon a little freshly grated nutmeg 1 rounded tbsp honey 2oz (50g) butter (I use non-hydrogenated soya margerine) 4oz (100g) currants 1oz (25g) mixed candied peel 3 tablespoons of honey for a glaze Gently wbatter, leave until the bottoms are brown - about 5 minutes. Then carefully turn them over and cook for a further 5 minutes. Otherwise cook on a baking sheet in a pre-heated oven 375F/190C/Mark 5 for 25 minutes. Leave to cool and serve toasted with utter. e sugar 9-11 cps all-purpose flour 2 eggs 3 sticks butter golden raisins maraschino cherries, whole DIRECTIONS: Dissolve yeast cake (or active dry yeast) in 3/4 cp luke warm milk. Put in mixing bowl 1 cp flour, 1t white sugar, add dsslve yeast. Beat for f VICTORIAN TEA BREAD Served at Afternoon Tea at Tamarind House, St. George's, Grenada. This is a variation of a century-old recipe, passed down from the proprietor's grandmother. INGREDIENTS: 1 pkg yeast 3/4 cp milk, warm 1 1/2 cps whitsyrup or sugar. ttle oil in a skillet; put 2 Tbsp of the blini mixture into the hot oil and leave until crisp on one side; flip the little crepe over with a spatula and cook the other side. Serve with caviar and sour cream as an elegant appetizer, or as dessert with jam, to the flour mixture together with the salt, sour cream, and egg yolks. Beat well. Beat the egg whites until they're standing in peaks, then fold them gently into the mixture with a rubber spatula. Cover the bowl and leave fo another 30 minutes. Heat a liuntil doubled in bulk - about 1 1/2 hours. Add the rest of the buckwheat flour and beat [sic] the mixture again. Put back in a warm place for another 2 hours. Melt the butter in a small pan and add the remaining milk; heat the mixture to lukewarm. Add thishirds of the milk to lukewarm; add the sugar, yeast and leave in a warm place for 5 minutes to prove. Put the all-purpose flour and half of the buckwheat flour into a bowl and add the yeast mixture. Knead hard until smooth, then coveran pt in a warm place BLINI 2 Cups milk 1 tsp sugar 1 package active yeast 2 Cups all-purpose flour 3/4 Cup buckwheat flour 2 Tbsp butter 1/2 tsp salt 2 Tbsp sour cream 3 eggs, separated Oil for shallow frying Sour cream or melted butter to serve Heat two-t -SRDGH.WAFFLESSET.4v*'  '%BLINI++)TEA.BREAD,,,QUICK.BREADS --/MILL.HOLLOW.BRDt//,PHYLLO.DOUGHA,RAISEN.BREAD ew minutes (until smooth) and let rise (rest for 20 min). Then add 3 cps luke warm milk to batter, 1 1/2 cps white sugar, 1T salt, 2 eggs (beaten), 3/4 cp melted butter. Beat for few min. Add 3 cps flour, mix well. Add 6-8 more cps flour gradually and anolden. Remove from baking sheet; cool on a wire rack. Yield: 16 scones (about 110 calories per scone). BUTTERMILK-CORNMEAL BISCUITS 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 2 teaspoons sugar 2 teaspoons baking powder 1/2 teaspoon baking sodaablespoons flour to prevent dough from sticking. Roll dough into a 12"x 8" rectangle; cut into quarters. Cut each quarter diagonally twice to make 4 triangles. Place scones onn ungreased baking sheet. Bake at 425 degrees for 12 minutes or until tops are gs flour and next 3 ingredients in a bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Stir in currants. Stir in milk and egg, forming a soft dough. On a lightly floured surface, knead dough gently 12 times, adding remaining 2 t. CURRANT TEA SCONES 2 cups plus 2 tablespoons all-purpose flour 3 tablespoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup butter, cut into small pieces and chilled 1/2 cup curants 1/2 cup skim milk 1 egg, lightly beaten Combine 2 cupch need time for rising and kneading, the quick kinds are all built on fast-acting baking powder. Maybe you can't live by quick breads alone, but they'll provide ample aromatic and delectable return for the small amount of time you put into mixing them upts from vitamins A and C and potassium. The term quick breads is a little misleading, nonetheless, since some loaves can take as long as an hour to bake. But what you save- because of the leavening that's used- i preparation time. Unlike yeast breads, whier scones. And biscuits. And banana bread. All these breads are built on batters that come together in a matter of minutes but still meet nutritionists' criteria for complex carbohydrates and fiber. Sweet breads like cranberry-apple-nut boast added benefito fast and easy breads than just convenience. For one thing, the U.S. Department of Agriculture has unveiled its nutrition pyramid, and the base of that much-debated diagram- six to 11 servings of cereals and grains daily- can ookdanting. Until you consid Healthy Quick Breads Uploaded: 21 March 1993 by Lon Hall Recipes are from Health Magazine. Quick breads are the staff of life for home bakers who have far better things to do than wait around for yeast doughs to rise. But there's more ite sugar. Bake at 350! for about 1 hour. UPLOADER'S NOTE: This recipe produces a lovely, semi-sweet, cake-like bread which is delicious lightly toasted and served with butter or preserves with Devonshire cream. other 1/3 cp butter to make soft, but kneadable dough. Knead for 8-10 minutes. Add 1 1/2 cp raisins and some maraschino cherries. Put into greased tins (loaf pans), let rise for about 90 min. under damp kitchen towel. Sread with butter and sprinkle with wh 1/2 teaspoon salt 1/4 cup butter, cut into small pieces and chilled 3/4 cup plus 2 tablespoons nonfat buttermilk vegetable cooking spray 1 egg white, lightl beaten Combine first 6 ingredients in a large bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Add buttermilk; stir just until dry ingredients are moistened. On a lightly floured surface, knead dough 5 or 6 times. Roll dough to 1/2- inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on a baking sheet coated with Mill Hollow Bread from Bread Book, A Baker's Almanac by Ellen Foscue Johnson makes 3 loaves 2 cups milk 3 tbls butter, oil or bacon grease 1 tbl salt (if using bacon grease, reduce salt to 2 tsp) 2/3 cup mapling Light magazine. er comes out clean. Cool in the pan for 10 minutes; remove loaf from pan. Cool completely on a wire rack. Yield: 1 loaf, 16 slices (about 126 calories per 1/2-inch slice). Recipes by Linda Leahy. All recipes are tested and analyzed in the kitchens of Cookt 3 ingredients in a bowl; stir well with a wir whisk. Add to dry ingredients, stirring until moistened. Spoon batter into an 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking spray. Bake at 350 degrees for 55 minutes or until a wooden pick inserted in cent unsweetened orange juice 2 tablespoons butter, melted 1/2 teaspoon grated orange rind 2 eggs, lightly beaten vegetable cooking spray Combine first 7 ingredients in a large bowl and stir well; make a well in center of mixture. Combine orange juice and nex16 slices (about 125 calories per 1/2-inch slice). BUCKWHEAT-GRANOLA BAD 1 1/2 cups all-purpose flour 1 cup low-fat granola cereal with raisins 1/2 cup buckwheat flour 1/2 cup sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cupr into an 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour and 20 minutes or until a pick inserted in center comes out clean. Cool loaf in pan 10 minutes; remove from pan. Cool completely on a wire rack. Yield: 1 loaf, rst 5 ingredients in food processor bowl; process until combined. Add butter; pulse 5 times or until mixture is a coarse meal. Add cranberries and apple; pulse until chopped. Add juice and egg; pulse until moistened. Add walnuts; pulse 2 times. Pour batteoon salt 3 tablespoons butter, cut into small pieces and chilled 1 cup fresh or frozen cranberries 1/2 cup peeled, coarsely chopped Golden Delicious apple 3/4 cup unsweetened apple juice 1 egg 2 tablespoons chopped walnuts vegetable cooking spray Place five from pan, and cool on a rack. Yield: 1 loaf, 16 slices (about 125 calories per 1/2- inch slice). CRANBERRY-APPLE-NUT BREAD 2 1/4 cups all-purpose flour 1/2 cup firmly packed brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspture to dry ingredients, stirring until dry ingredients are moistened. Spoon batter into 8 1/2"x 4 1/2"x 3" loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a pick inserted in center comes out clean. Cool in pan 10 minutes. Remo and sugar in a bowl; stir well. Let stand 10 minutes, stirring occasionally. Stir in milk, oil, and egg; set the mixure aside. Combine all-purpose flour and next 6 ingredients in a large bowl and stir well. Make a well in center of mixture; add banana mixons vegetable oil 1 egg, lightly beaten 1 cup all-purpose flour 1 cup whole wheat flour 2 teaspoons baking powder 2 tablespoons poppy seeds 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon vegetable cooking spray Combine the bananascooking spray. Brush tops with egg white. Bake at 450 degrees for 12 minutes or until golden. Yield: 13 biscuits (about 112 calories per bisiit). BANANA-POPPYSEED BREAD 1 cup mashed ripe banana (about 2 medium) 1/2 cup sugar 1/2 cup skim milk 3 tablespoe syrup or honey 2 tbl blackstrap molasses 2 tbl dry yeast 1/2 cup warm water 1/2 tsp honey or sugar 4 cups unbleached white flour 1/2 cup sunflower kernels 14 cup wheat germ 1/4 cup brac wrap and refrigerate for several hours. 4. Divide dough into 11 little balls (six will be grouped together for the bottom sheet and five will be rolled together for the top sheet). 5. Dust a marble or wood surface with flour. Flatten out 1. In a mixing bowl, sift the flour with salt and baking powder. 2. Using your fingers or a pastry blender, work the butter and oil into the flour until thoroughly mixed in. 3. Gradually add only enough water to form a ball. Wapn plasti HOMEMADE PHYLLO DOUGH Makes two sheets for a 12 x 15 inch pan if stretched to the thinness of a dime. 3 c all purpose flour 1 t salt 1 t baking powder 3 T softened butter or margarine 5 T olive oil 3/4 c warm water 2 T melted butter Bake 35 to 40 minutes or until the bottoms sound hollow when tapped. Remove to racks to cool. minutes. Shape the pieces into loaves and place in three medium sized greased loaf pans. Brush the tops with melted butter. Cover with towel and let rise gain until almost doubled. Preheat the oven to 350 F. ise until it has doubled in bulk. Punch the dough down, turn out onto a lightly floured surface, knead a few times to press out air bubbles, cut into three equal pieces, cover with the towel and let rest 10 red surface and knead until smooth and elastic, adding a bit more whole wheat flour if the dough remains obstinately sticky. Put the dough in a buttered bowl, turn t coat all sides, cover with a damp towel and let rokes by hand. Mix in the sunflower kernels, wheat germ, bran, and rye flour. Gradually add the whole wheat flour until the dough clings together and leaves the sides of the bowl. Turn the dough out onto a flou In a large mixing bowl dissolve the yeast in the warm water with the half teaspoon sugar or honey. When frothy, add the milk mixture and 4 cups white flour. Beat 2 minutes with an electric mixer or at least 200 strn flakes 1/2 cup rye flour about 3 cups whole wheat flour In a saucepan scald the milk. Add the butter, oil or grease, salt, maple syrup and blackstrap molasses. Stir to mix. Cool to room temperature.  first group of balls with the palm of your hand, spread with melted butter and stack them on top of each other (these should be flat circles now). 6. Using a broom handle or large rolling pin, stretch and roll the circles out to the size desired. You may use your fingers from underneath the dough to stretch, being careful not to tear through. This process is easier with two or more persons stretching on all sides of the dough at once. 7. Place stretched/rolled douand make the pan hard to clean. Sprinkle the loaves with cinnamon if you like. (I haven't) Place the shaped bread in a warm, humid place to rise. It should double in an hour or less - check it after half an hour. Bake at 325 perfect gluten film, but do the best you can. This is a light, high-rising dough and will overcome the sweet little obstacles very nicely. Remove the raisins that pop out of the finishe loaf, though, because they can burn in the oven ive more time; if it remains, or remains and the dough sighs, deflate and let rise again, which will take about an hour. Divide the dough and shape it for loaves. Of course, with the raisins poking through, it is not possible to keep ae worked in. Cover the dough and place it in a warm, draft-free place to rise. It will take from 1 1/2 to 2 hours to rise fully; test by making a 1/2 inch hole in the dough with a wet fngertip: if the hole fills in slightly, g the next step can be too much. Flatten the kneaded dough out on the tabletop and distribute the raisins and nuts, if used (USE THEM), on the top. Roll up and gently knead in the fruit. This takes doing, but eventually they will all by with the kneading: even with the extra weight of the fruit, this bread can be exceedingly light. Stop before you would ordinarily consider the dough perfect, though, especially if you have been kneadig with mechanical help; otherwiseoutward to form a smooth batter, then fold and stir the rest of the flour into the liquid. Check to see if the dough needs more water or flour and add as necessary. Turn the dough out onto the table and knead until elastic. Don't be stingst in 1/2 cup warm water. Mix the raisin water with the oil, honey and the egg. Measure the flour and salt into a large bowl. Make a well in the center of the flour and pour the liquid ingredients in it. Stir from the center liquid, and set the raisins aside. (I nuke the raisins until they boil, then nuke for 5 minutes on 50%) Add cold water to the liquid from the raisins to bring it to 1 1/2 cups again. Let it cool to lukewarm. Dissolve the yea y ground whole wheat bread flour 2 1/2 tsp salt 3/4 cup chopped walnuts Rinse the raisins to remove any dirt. Cover them with the 1 1/2 cups of water and bring to a boil. Reduce flame and simmer for 5 minutes. Dain, reserving the Deluxe Rasin Bread from The Laurel's Kitchen Bread Book 1 cup raisins 1 1/2 cups water 2 tsp active dry yeast 1/2 cup warm water 1/4 cup oil 2 tbl honey 1 egg, beaten slightly or 1/4 cup water 5 1/4 cups finelgh in pan, fill as desired. Repeat process for top sheet. - 350 F for 45 minutes to an hour - high rising loaves will take the least time. Let the bread cool before slicing or you may find you airy loaf has become a misshapen pancake! Sourcough Waffles As with any sourdough recipe, this lives and dies with the sourdough starter. The better the starter the better the end result. Still, the first time I made these I knew this was the recipe I had been looking for. Our cold Alaskan wint THE WAP /// SIG MENU.MAKER PROGRAM AND ITS OPERATION We want you to feel comfortable with your Apple /// and the Public Domain disks that we offer you. That's why we've made the effort to make many of our disks self-booting. That is, all you have to ddeer. Poems are made by fools like me, But only Apple made a ///. o in the fridge, well covered. These also freeze well to make the best homemade ReggoS type frozen waffles ever! For pancakes, reduce butter to 4 Tbs, or substitute 1/4 cup corn oil. Bud Kuenzli 724113567 oothly and easily. Allow to cook well, until golden brown, just a tad (30 seconds or a minute) past when you see the steam stop coming from the waffle maker. They will be nice and crisp yet not crunchy. Delicious! Hint: The batter will keep a day or twl by now. It may have collapsed and look odd. That's ok. Lighlty oil or butter the waffle iron when ready and pour in batter. Don't spread with a spoon. Let the batter flow to its own height. The batter should be neitherstiff nor watery. It should pour smrature. To make waffles the next morning: Preheat oven on very low temp. Warm the waffle iron, warm the plates in the oven. Beat eggs and add eggs & baking soda to the Waffle Starter. The Waffle Starter should be full of bubbles and have a sourdough smelsuch as wood or plastic and mix with wooden spoon. Beat until smooth. Use a large bowl as this will double in size. Cover with plastic wrap. Replenish starter with a cup of water and a cup of flour. Cover starter. Allow both to sit overnigh at room tempeour 1/ cp graham flour (they come out just fine using all white flour too) 1/4 lb butter, melted 1 tsp salt 1tsp sugar Waffle Finisher 2 eggs beaten 1/4 tsp baking soda The night before breakfast, combine Waffle Starter ingredients in non-reactive bowl ers make a nice hot Saturday breakfast a warm and cozy start before facing the crackling cold air. These are guaranteed to be light and crispy with a flavorful sourdough tang. Waffle Starter 1 cup sourdough starter 1 1/2 cups milk, warmed 1 cup white flo is place Side One of the disk into your internal disk drive (called .D1) and turn on your ///. Disks that are NOT self-booting will be marked as such on the disk label. But in all cases, please be sure that the disk label says DOS: SOS-Apple ///. If it