From: bread-Request@onion.rain.com To: bread-out@onion.rain.com Precidence: bulk Subject: bread Digest V2 #2 Reply-To: bread@onion.rain.com Date: Thu, 28 Feb 91 06:34:49 -0800 Sender: bread@onion.rain.com bread Digest Thursday, 28 Feb 1991 Volume 2 : Issue 2 Send submissions to "bread@onion.rain.com" Send requests to "bread-request@onion.rain.com" For an index of back articles that are available, send a message containing the line "send index from bread" to "netlib@onion.rain.com" Today's Topics: Sunken loaves (Angela Lyson) Recipe list (Richard Bisbey) Swedish Rye and 7-Grain breads (Richard Bisbey) ------------------------------------------------------------ From: uunet!van-bc!mdivax1!lyson (Angela Lyson) Subject: Sunken loaves A question for people who made bread and the tops of their loaves sank: Did you reduce the salt? We too have made loaves with sunken tops, and have a working theory that the loaf tops sank when we cut back on the salt by a lot. Lately, we have cut back on the salt only by a tiny amount, and the problem has gone away. - ----- Angela Lyson Mobile Data International ...!uunet!van-bc!mdivax1!lyson 11411 Number Five Road Richmond, B.C. Canada V7A 4Z3 Unix is getting old & tired. --Ken Thompson ------------------------------ From: Richard Bisbey Subject: Recipe list I got lost trying to keep track of all the recipes I've come across, so I decided to create an index to the titles. Hopefully this list will be of use to others. Richard [---begin included file---] Recipe Source Corn Dog Bread Page B - DAK Loafing It Better than Butter Page 2 - DAK Loafing It Mom's Basic White Page 8 - DAK Loafing It Banana Wheat Page 9 - DAK Loafing It Applesauce Page 10 - DAK Loafing It Onion Dill Page 11 - DAK Loafing It Rye with Beer and Orange Page 12 - DAK Loafing It Blueberry Page 13 - DAK Loafing It Orange Page 14 - DAK Loafing It Peanut Butter Page 15 - DAK Loafing It French Page 16 - DAK Loafing It French 2 Page 16 - DAK Loafing It Buttermilk Cheese Page 17 - DAK Loafing It Potato Loaf Page 18 - DAK Loafing It Bloody Mary Page 19 - DAK Loafing It Oat Bran Wonder Page 21 - DAK Loafing It Oat Bran & Fresh Apple Page 22 - DAK Loafing It Oat Bran Prune Page 23 - DAK Loafing It Oat Bran Raisin Page 24 - DAK Loafing It Oat Bran Banana Page 25 - DAK Loafing It Oat Bran Carrot Page 26 - DAK Loafing It Henzi's Seed Page 27 - DAK Loafing It Cinnamon Raisin Page 28 - DAK Loafing It Mint and Yogurt Page 29 - DAK Loafing It Honey Buttermilk Page 30 - DAK Loafing It Maple Oatmeal Page 30 - DAK Loafing It Raisin Bran Page 31 - DAK Loafing It Chocolate Chip Page 33 - DAK Loafing It Lemon Page 34 - DAK Loafing It Pumpkin Page 35 - DAK Loafing It Russian Black Page 36 - DAK Loafing It Hawaiian Coconut Page 37 - DAK Loafing It Spaghetti Page 38 - DAK Loafing It Oatmeal Page 39 - DAK Loafing It Favorite Cinnamon Rolls Page 40 - DAK Loafing It Granola Page 41 - DAK Loafing It Diet Rite page 42 - DAK Loafing It Cheddar Cheese Page 42 - DAK Loafing It Eileen's Corn Chilies-Cheese Page 43 - DAK Loafing It Third Page 44 - DAK Loafing It Whole Wheat Page 44 - DAK Loafing It Golden Egg Page 45 - DAK Loafing It Prune Page 46 - DAK Loafing It Colonial Page 47 - DAK Loafing It California Dip Page 48 - DAK Loafing It Wheat Wheat Wheat Page 49 - DAK Loafing It Pecan & Red Onion Page 50 - DAK Loafing It Pumpernickel Page 51 - DAK Loafing It Cornell Page 52 - DAK Loafing It Golden Raisin Page 53 - DAK Loafing It Grain Page 54 - DAK Loafing It Salted Peanut Page 55 - DAK Loafing It Real Chocolate Page 56 - DAK Loafing It Rye Page 57 - DAK Loafing It Squaw Page 58 - DAK Loafing It Old Fashioned Graham Flour Page 59 - DAK Loafing It Wheat and Honey Page 60 - DAK Loafing It Sweet Raisin Nut Page 61 - DAK Loafing It Pepper Spice Page 62 - DAK Loafing It Sunflower Page 63 - DAK Loafing It Beer Cheese Page 64 - DAK Loafing It Fruit Cocktail Page C - DAK Loafing It Green Spinach Page D - DAK Loafing It Toffee Nut Wheat Page 1 - DAK Gourmet Gazette Vol. 1, No. 1 Panettone Page 2 - DAK Gourmet Gazette Vol. 1, No. 1 Cranberry-Orange Page 2 - DAK Gourmet Gazette Vol. 1, No. 1 Anise Kuchen Page 2 - DAK Gourmet Gazette Vol. 1, No. 1 Tropical Fruit Cocktail Page 3 - DAK Gourmet Gazette Vol. 1, No. 1 Chillah Page 4 - DAK Gourmet Gazette Vol. 1, No. 1 Olive Cheese Page 4 - DAK Gourmet Gazette Vol. 1, No. 1 Muenster Mustard Page 5 - DAK Gourmet Gazette Vol. 1, No. 1 Banana Date Page 5 - DAK Gourmet Gazette Vol. 1, No. 1 Taco Page 5 - DAK Gourmet Gazette Vol. 1, No. 1 Orange Chocolate Chip Page 6 - DAK Gourmet Gazette Vol. 1, No. 1 Mint Julep Page 6 - DAK Gourmet Gazette Vol. 1, No. 1 Borscht (Russian Rose) Page 7 - DAK Gourmet Gazette Vol. 1, No. 1 Rum Raisin Page 7 - DAK Gourmet Gazette Vol. 1, No. 1 Ham 'N Cheese 'N Rye Page 7 - DAK Gourmet Gazette Vol. 1, No. 1 Brown Breakfast Page 8 - DAK Gourmet Gazette Vol. 1, No. 1 Strawberry Shortcake Page 8 - DAK Gourmet Gazette Vol. 1, No. 1 Brioche Page 8 - DAK Gourmet Gazette Vol. 1, No. 1 Peaches 'N Cream Page 9 - DAK Gourmet Gazette Vol. 1, No. 1 Veggie Confetti Page 9 - DAK Gourmet Gazette Vol. 1, No. 1 Rueben Page 11 - DAK Gourmet Gazette Vol. 1, No. 1 Corn Dog Page 11 - DAK Gourmet Gazette Vol. 1, No. 1 Pizza Page 15 - DAK Gourmet Gazette Vol. 1, No. 1 Holiday Green Page 15 - DAK Gourmet Gazette Vol. 1, No. 1 Sunny Cucumber Page 15 - DAK Gourmet Gazette Vol. 1, No. 1 Lemon Date Page 16 - DAK Gourmet Gazette Vol. 1, No. 1 Bacon Light Cornbread Page 16 - DAK Gourmet Gazette Vol. 1, No. 1 Triple-Apple Raisin Page 16 - DAK Gourmet Gazette Vol. 1, No. 1 Modified Onion-Dill Bread Digest Vol. 1, Issue 1 Basic Pizza Dough Bread Digest Vol. 1, Issue 3 Australian Bread Digest Vol. 1, Issue 5 Teff Bread Digest Vol. 1, Issue 5 Buckwheat Millet Bread Digest Vol. 1, Issue 10 Strass Rye Bread Digest Vol. 1, Issue 10 Light Rye Bread Digest Vol. 1, Issue 10 Masa Bread Digest Vol. 1, Issue 12 Oatmeal Bourbon Bread Digest Vol. 1, Issue 12 Rosemary Garlic Bread Digest Vol. 1, Issue 12 Thai Rice Black Bread Digest Vol. 1, Issue 12 Light Pumpernickel Bread Digest Vol. 1, Issue 12 Modified French Bread Digest Vol. 1, Issue 17 Light Wheat Bread Digest Vol. 1, Issue 19 White Bread Digest Vol. 1, Issue 19 Raisin Bread Digest Vol. 1, Issue 19 Wheat Bread Digest Vol. 1, Issue 19 Rye Bread Digest Vol. 1, Issue 19 French Bread Digest Vol. 1, Issue 19 Sweet Bread Digest Vol. 1, Issue 19 Panettone Bread Digest Vol. 1, Issue 19 Croissants Bread Digest Vol. 1, Issue 19 Table Rolls Bread Digest Vol. 1, Issue 19 Sourdough French Bread Digest Vol. 1, Issue 21 Sourdough Chili Bread Digest Vol. 1, Issue 21 Sourdough Pancakes Bread Digest Vol. 1, Issue 21 Golden Sesame Loaves Bread Digest Vol. 1, Issue 21 Oven-baked dinner rolls Bread Digest Vol. 1, Issue 24 Honey Whole Wheat Bread Digest Vol. 1, Issue 25 Pete's "Great with Chili" Corn Bread Digest Vol. 1, Issue 25 Wheat, pecan, and raisin Bread Digest Vol. 2, Issue 1 - ------- ------------------------------ From: Richard Bisbey Subject: Swedish Rye and 7-Grain breads The following two bread recipes came from the old USENET Cookbook: [ ed. note: This had backspaces and underlines in it, for printing. I've removed them, as some mailers will not work with this. -Jeff] BREAD-RYE(B) USENET Cookbook BREAD-RYE(B) SWEDISH RYE BREAD BREAD-RYE - A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. INGREDIENTS (Makes 3 loaves) 2 cups milk 1 cup water 1/2 cup brown sugar 1/2 oz dry yeast (two packages) 6 cups rye flour (approximate) 3 cups white flour (approximate) 1/2 cup granulated sugar 1/2 cup vegetable oil 1/4 cup dark molasses 2 tsp anise seeds, crushed 1 tsp salt PROCEDURE (1) Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need some- thing that holds at least 4 or 5 quarts.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye flour and 1 cup white flour to make a paste. (2) Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently-it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great hor- ror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it con- sumes everything in its path....) (3) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. (4) Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. Printed 2/27/91 21 May 86 1 BREAD-RYE USENET Cookbook BREAD-RYE (5) Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. (6) Bake for about 45 minutes at 350 deg. F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn't get too dark. NOTES Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this doesn't seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. RATING Difficulty: moderate. Time: 30 minutes preparation, several hours rising, 1 hour baking and cooling. Precision: measure the ingredients. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor Printed 2/27/91 21 May 86 2 BREAD(B) USENET Cookbook BREAD(B) SETTIN' 'ROUND BREAD BREAD - A 7-grain bread for toasting or eating plain This bread was first made from whatever was settin' 'round the kitchen when I started baking. It has a wonderful tex- ture and flavor. INGREDIENTS (2 large loaves) 1/4 cup water at 105 deg. F 1/3 cup turbinado sugar (most any sugar will do, though) 2 pkts active dry yeast 1/4 cup butter 1/4 cup shortening 11/2 cup water 1/2 cup milk 1 large egg 1 cup non-fat dry milk 11/2 tsp salt 1 1/2 Tbsp honey 1/8 tsp ground cinnamon 1/2 cup rolled oats 1/2 cup corn meal 1/4 cup bran 1/4 cup cracked wheat 1/4 cup buckwheat 1/2 cup soy flour 1 cup rye flour 21/2 cups whole wheat flour 3 cups white flour butter PROCEDURE (1) Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) (2) Dissolve the yeast and sugar in the 1/4 cup of lukewarm water. (3) Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour, and rye flour. Add the rest of the water, the milk, butter, shorten- ing, egg, and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt, and the whole wheat flour. (4) Stir in the white flour, about 1/2 cup Printed 2/27/91 23 May 86 1 BREAD USENET Cookbook BREAD at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left. (5) Remove the dough from the mixing bowl, onto a floured surface. Knead the dough, adding more white flour as necessary to keep the dough work- able. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. (6) Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 deg. F is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. (7) Punch the dough down, divide in half, shape into loaves, and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk. (8) Preheat the oven to 350 deg. F as the bread fin- ishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans, and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. RATING Difficulty: moderate. Time: about 3 hours (half of it ris- ing time). Precision: approximate measurement OK. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Printed 2/27/91 23 May 86 2 - ------- ------------------------------ End of bread Digest [Volume 2 Issue 2] **************************************