Сборники Художественной, Технической, Справочной, Английской, Нормативной, Исторической, и др. литературы.

                            Basic White Bread

This recipe started out as a recipe from James Beard's "Beard on Bread".  It
is the standard and favorite white bread in our house.  Most of the changes
to this bread are minor changes in procedure.  I prefer to proof the yeast
in all of the liquid, He prefered to proof the yeast in 1/2 cup of liquid,
adding the rest later.  I prefer to use powdered milk, he used fresh milk.
Are these changes minor or major? Try the bread both ways and you decide.
The changes were made mostly for the sake of convenience, but I have noticed
little loss of quality from them.

One of the nice things about this bread is that it serves as an excellent
base for experimentation.  We have added wheat bran to it, and while it is a
different bread with the wheat bran in it, it is still a very nice bread.
We have added small amounts of rye flour to the bread to improve the
texture.  So, have fun with this recipe.  Make it without change while you
are learning, and have fun with it as you gain experience in baking!

Of the original version of this bread, James Beard says, "To most people
homemade bread means a slightly sweet loaf made with milk and some
shortening, quite light and rather fine in texture and much enjoyed when
fresh with a generous spreading of butter and preserves.  It is also popular
for sandwiches and toast.  Here is such a loaf, which I call 'home-style' to
distinguish it from my other basic white bread.  (2 loaves)"

                              INGREDIENT LIST

2 cups warm milk (110-120 F.),
2 TBSP sugar,
1 package (TBSP) active dry yeast,
1/4 cup melted unsalted butter,
2 TBSP salt,
5 to 7 cups of white flour,
1/3 cup rye flour (optional), and
1 cup wheat bran (optional).

You may wish to subsitute:
2 cups water, and
2/3 cup dehydrated milk powder
for the 2 cups of milk called for above.

2 cups warm milk (110-120 F.),
2 TBSP sugar, and
1 package (TBSP) active dry yeast.

Stir well until the yeast is completely dissolved, and allow the yeast to
proof.  If you wish, you may use water instead of milk, and then add 2/3 cup
of powdered milk to the first solid ingredients used below.  Once the yeast
has proofed, transfer the yeasty liquid to your main mixing bowl and mix in:
        1/4 cup melted unsalted butter, and
        2 TBSP salt.

If you used water to proof your yeast in, remember to add the 2/3 cup of
powdered milk at this point.

You may add 1/3 cup of rye flour at this point.  It will greatly enhance the
texture of the bread.  You may also add 1 cup of wheat bran at this time.
While this will darken the bread quite a bit, and, of course, add some bran
to it, it will not change the taste of the bread very much.  Some people
prefer the taste of the bran'ned bread, others can't tell the difference
blindfolded.  If you use either of these additions, the amount of total
white flour will need to be adjusted.

Now add:
       4 to 5 cups of white flour
one cup at a time, stirring constantly, until the dough is rather stiff.

Knead the dough in a mixer, or on a floured board or marble slab.  Add more
white flour as needed as the dough gets sticky, up to 1 or 2 more cups.  The
limit is about 6 cups of total flour.  Continue kneading until the bread is
supple, satiny, and no longer sticky.

Butter or oil a bowl and place the dough in it, rolling the dough, so as to
cover the entire surface with butter or oil.  Cover and allow to rise until
doubled in size, about 1 1/2 to 2 hours.

Punch down the dough, knead the dough for another 4 to 5 minutes.  Divide
into two equal parts, shape into loaves. Place loaves into well-buttered 9"
x 5" x 3" bread pans, cover, and let rise until again doubled in size.
Slash the loaves with a sharp knife or a single-edged razor blade.  You may
brush the loaves with lightly beaten egg whites, or water.  Bake in a
pre-heated 400 F oven for 40 to 45 minutes, or until the bread sounds hollow
when tapped with the knuckles.

Remove the loaves from their pans, and put them back into the oven for a few
minutes longer to become crisped.  Note - don't leave them in the oven too
long for crisping, for crisping can quickly turn into burning!


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Msg #: 1

Date:  03 Jun 89 09:36:59
From:  Mike Avery on 109/30
To:    All on 109/312
Subj:  A Recipe For A "Wheatberry" like bread

Another favorite recipe from my data base, again from James Beard.

                      Mrs. Elizabeth Ovenstad's Bread

Another recipe from James Beard's book, "Beard On Bread".  I found this
recipe while attempting to duplicate OROWHEAT's wonderful "Wheat Berry"
bread.  The main problem I was having was figuring out what on earth to do
with the Wheat Berries.  In the search I found the recipe for this bread.

As usual, the quantities have been reduced to accomodate the KitchenAid

About this bread James Beard says, "I learned to make this bread in Norway,
at Mrs Ovenstad's farm near Oslo.  She bakes it twice a week, and though she
resorts to heating the dough over steam for the second rising, it comes out
beautifully.  She is also a deft pastry cook and gardner, and loves to eat.
(2 large Loaves)"

                              INGREDIENT LIST
2 cups boiling water,
1/2 cup whole-wheat kernels, or wheat berries,
1/2 cup warm water,
1 TBSP sugar,
2 packages (TBSP) active dry yeast,
1/3 cup rye flour,
1/3 cup whole-meal, whole-wheat flour,
6 to 7 cups white flour,
1 TBSP salt,
1 cup of warm milk, and
1 cup of warm water.

    2 cups boiling water
    1/2 cup whole-wheat kernels, or wheat berries, (available in health
        food stores)

Allow to stand for an hour or two to soften the berries.  Proof the yeast as
     1/2 cup warm water,
    1 TBSP sugar,
    2 packages (TBSP) active dry yeast.

While the yeast is proofing, combine in a bowl:
    1/3 cup rye flour,
    1/3 cup whole-meal, whole-wheat flour,
    3 cups white flour,
    the drained wheat kernals, and
    1 TBSP salt.

    the proofed yeast mixture from above,
    1 cup of warm milk, and
    1 cup of warm water.

(Note that you may use the water that was used to soak the wheat berries.)
Knead well, adding additional:
    white flour
about 1/2 cup at a time.  You may need to add 3 more cups, give or take a

Form into a ball, place into a greased bowl, turn and cover.  Allow to rise
until doubled in bulk, probably about 1 hour.

Punch down and knead 10 minutes, then cut into two equal pieces, form
loaves, and allow to rise again.

You may elect to allow the bread to rise a second time in the bowl.  If so,
James Beard feels that the bread may need some help in the second rising, in
the form of a bit of heat.  I am not so sure, as this was a very willing
bread dough.  Then again, I almost always rise my bread in a Microwave oven

As to baking, this bread requires about 1 hour in a 400 F.  oven.

This bread should have a good crunchy crust.

I have made this loaf without the wheat berries, as the crust and bread is
delightful without the berries, and some members of the family refer to soft
berries as "erasers" and hard berries as "rocks" - refusing to eat bread
with either.  However, with a bit of practice, you will be able to use the
wheat berries at the right point so they will be neither "rocks" or


From : Mike Avery                Austin, Texas                        

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Msg #: 2

Date:  03 Jun 89 10:40:40
From:  Mike Avery on 109/30
To:    All on 109/312
Subj:  Some bread making tips, part 1
See also 56

There's been a fair amount of talk about baking on the echo lately, and some
questions about bread failures, so here are some bread making terms and
hints for the beginning baker...


"Soft dough" - this dough is too sticky to knead.  This type of dough is
often used for batter bread.  It can be easily poured.

"Moderately soft dough" - this is a slightly sticky dough.  It kneads easily
on a floured surface.  This type of dough is used for most sweet breads.

"Moderately stiff dough" - this dough is somewhat firm to the touch.  It
kneads easily on a lightly floured surface.  It is used for most unsweet

"Stiff dough" - this dough is firm to the touch.  It is easily rolled on a
floured surface, and takes a fair amount of effort to knead.  French bread
and pumpernickel bread are examples of breads made from stiff doughs.


Oven temperature.  It is sad, but true, that the temperature dials on ovens
can not be trusted.  My current oven tends to be 75 degrees off, and
trusting it would lead to some rather burnt bread.  I strongly suggest that
you get an oven thermometer from your grocery store and use it.  Until you
are familiar with your oven, check the thermometer frequently, for some
ovens have nasty habits - an oven I used for a while would stabilize about
50 degrees higher than it was set for and stay there for about an hour.
Then it would start getting hotter and hotter, until it was more than 100
degrees too hot.  If you have some problems with food always taking too long
to cook, or being burned on the outside, but still uncooked in the middle,
this could be the reason.

Another problem found with many ovens, including, sadly my own, is that a
dirty oven is less efficient than a clean one, and heats less evenly as
well.  Like many people, I hate cleaning ovens, but it really is a necessary

Eggs.  When eggs are called for, recipes usually mean large eggs, unless
another size is specifically called for.  It helps for the eggs to be fresh.
When selecting eggs in the grocery store, select eggs that do NOT have shiny
shells.  The shine on the shells is a product of age - fresh eggs have a
matte, or dull, surface.

Bread knife.  A good bread knife is a very handy thing to have.  A good
serrated meat slicer is usable for this purpose, and a number of companies
make knives designed especially for bread slicing.  These knives come in
most handy when the bread is still fresh and hot from the oven, as at this
time it is very hard to slice bread without tearing it.  However, a bread
knife makes slicing bread easier at any time.  Chicago Cutlery makes a very
nice bread knife that can be purchased for $14.00 to $19.00 with a bit of
careful shopping.

Proofing the yeast.  Some cookbooks tell you that it is no longer necessary
to proof yeast, that active dry yeast has such excellent keeping qualities
that it is no longer necessary to proof it, that it will rarely fail.
Still, I prefer to proof yeast.  There is something reassuring about seeing
the yeast foam and bubble before I put into the dough.  As a former brewer
of beer and wine, I feel that the proofing soloution is a more hospitable
environment to yeast than a bread dough, so the "head start" that proofing
provides should help cut rising time.  To proof the yeast, I mix a
tablespoon of sugar and 1/2 cup (or more) water, and then "float" the yeast
on the surface of the water.  After a few minutes, I will virorously stir
the soloution with a wire whisk.  I change this method if the yeast
manufacturer suggests a different proofing method.  I will also change the
amounts of sugar and water, depending on what the recipe calls for.  If your
bread recipe calls for sugar, the proofing sugar is taken from the recipes
requirements.  If your recipe does not call for sugar, use some of whatever
sweetener your recipe does call for - honey, molasses, cane syrup, or
whatever.  If your recipe does not call for any sweeteners, then cut the
amount of sugar in the proofing soloution back to 1 tsp or so.  For those
people worried about the effect of sugar on the taste of the bread, or on
the people eating the bread, the yeast will certainly eat all of the sugar
in the proofing soloution before the bread is finished.  In general, I will
proof the yeast, and then add the rest of the liquids to the proofed yeast.
This includes liquid oils, cooled melted fats, eggs, more water, liquid
sugars, and the like.

Remember that yeasts are living creatures, and some precautions do need to
be taken with them.  Too much sugar can cause them to fail, just as too
little sugar would.  As a result, I suggest no more than 1 to 2 tablespoons
of sugar in a cup of proofing soloution, unless specifically called for in a
recipe.  Yeast can also be killed by excessive heat.  So, make sure that the
proofing soloution is around 110 to 115 degrees, but no higher or the yeast
will be cooked!

Every baker has an occaisonal failure.  Fortunatly, the ingredients in bread
are not very expensive, so it is more a dissapointment and waste of time
than a financial disaster. The most important thing is to learn from your
failure so you won't make the same mistake again.  Some problems are
obvious, like the time I was letting some bread rise in the oven and one of
my roommates decided to preheat the oven for a roast beef.  After a while
she asked me what the wonderful smell was.  I thought for a moment and
realized that it was a batch of ruined bread.

The next post will have some troubleshooting tips from two great bakers (no,
not me)...


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Msg #: 3

Date:  03 Jun 89 10:43:20
From:  Mike Avery on 109/30
To:    All on 109/312
Subj:  Bread making hints and tips, part 2

Other mistakes are less obvious than my little problem with the roast beef
(which was good enough to allow me to forget the little bread problem).  The
following trouble shooting hints are from James Beard's book, "Beard On

Dark streaks in the bread - this is caused by the addition of flour to the
dough after rising has begun.

Coarse texture - this has several possible sources.  They are the addition
of flour to the dough after the rising has begun, over-kneading, and

Coarse, dry bread - the dough rose too far and fell back on itself.

Bread sags, or is soggy - the dough was not aerated enough.  Probably too
much liquid in the dough, and/or not enough kneading.  Next time, knead more
flour into the dough, and knead for a longer period of time.

Good crumb, but tastes damp - the bread wasn't baked enough.  Next time,
bake it at a lower temperature for a longer period of time.

Bread has really fallen flat and is doughy with gooey streaks in the slices
- the rising in the loaf pans was too long, and the dough collapsed on
contact with the ovens heat.  Be careful not to let the dough rise too much
in the pans.

Bread has risen more on one side than the other - you probably had the loaf
positioned incorrectly in the oven.  If this is coupled with an uneven
crumb, this is almost certainly the case.  If you are baking a single loaf,
center it in the oven.  For multiple loaves, allow space between the loaves
so the air - and heat - in the oven can circulate.

Bread cracked on one side - this is not really a problem.  The bread is
probably O.K., even if it isn't beautiful.  This can happen to any baker,
and is usually caused by the bread rising a bit too much in the oven,
causing the loaf to tear.  This can be minimized by slashing the loaves
before baking.

Bottom and sides are pale and soft, bread difficult to slice without sawing
with a very sharp knife - this indicates that the loaves were not quite done
on the sides and bottom.  Next time remove the loaves from their pans once
they are baked, and then bake them "naked" for a few minutes to crisp the
bottom and sides.  This is less likely to happen with glass loaf pans.

Bread has "mushroomed" and a deep indentation has formed around the bottom
of the loaf - this means that the loaf has broken away from the bottom
crust, probably because you tried to put too much dough into the loaf pan,
or, with a free-form loaf, your oven was too hot at first, so that the
bottom cooked too fast and as the loaf rose in the oven it broke away from
the bottom crust and mushroomed.  In either case, you will have an uneven
slice, denser at the bottom than the top, but this is no great tradgedy.

Top crust separates from bread when slicing - the loaf was not properly
formed and the heat of the oven caused instant aeration.  This is not a
serious matter, and it sometimes happens with commercial breads.  Try one of
the alternate methods of loaf forming to get a tighter loaf.

Circular streaks in the slice, light in color, which seem to show up more
after toasting - don't worry about this - it is usually caused by the
rolling and pinching when you formed your loaf, and you probably pinched too

Doughy lumps, or small hard lumps - it is certain that the dough was not
mixed sufficiently, perhaps because the dough got too stiff to handle before
it got mixed.  Next time, hold back on some of the flour, so the dough will
be thouroughly mixed, and then work in the rest of the flour as you knead
the dough.

Large holes in the bread - this may not be a problem at all.  Some people
like this, and it is traditional for some types of bread.  But if it bothers
you, it indicates that the dough was over-kneaded, or allowed to rise too

The following observations and trouble shooting hints are from Beatrice
Ojakangas, in her book, "Great Whole Wheat Grain Breads", another excellent
baking book.

Loaf has poor shape: Too much dough for the pan; improper or uneven shaping;
or insufficient rise time.

Loaf is too small: Too much salt; not enough yeast; too cool dough mixture
to allow for yeast development; insufficient rising; or oven temperature too

Loaf did not rise: Yeast killed in too hot liquid when mixing loaf; dough
mixture had insufficient gluten (too much low gluten flour in proportion to
wheat flour in recipe).

Loaf is pale: Little or no sugar; dough temperature mixing and baking was
too high (the yeast consumed the sugar and starches, not allowing enough to
remain for carmelization in the baking process); oven temperature too low.

Crumb is too tough: Insufficient kneading; insufficient rise time; or
overbaking.  Big air bubble under top crust: Dough too stiff; insufficient
rising time; crusting of dough during rising.

Crust too thick: Overbaked; oven temperature too low; rising time too long
(it formed a crust before baking).

Texture streaked: Improper mixing of ingredients; not enough kneading; too
much flour used in shaping loaf.

Coarse texture: Dough too soft; temperature of dough during mixing and
rising too high; rising time too long; baking temperature too low.

Yeasty flavor: Rising time too long; temperature of dough during mixing and
kneading too high; or too much yeast.

Good baking and good taste!

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Msg #: 32

Date:  05 Jun 89 04:07:05
From:  Danny Scriven on 109/30
To:    All on 109/312
Subj:  Buckwheat-Corn Muffins

Obligatory Recipe:
_______________/ Buckwheat-Corn Muffins \____________________________

      1 C. buckwheat flour
      1/2 C. corn meal
      2-1/2 t. baking powder
      1 to 2 T. brown sugar
      2 eggs
      1/2 t. salt
      1-1/4 C. milk
      1/4 C. butter, melted

      1.      Preheat the oven to 400 degrees
      2.      Mix together the buckwheat flour, corn meal, baking powder,
              salt and sugar.
      3.      Combine the eggs, milk and butter and stir into the dry
              ingredients until just moistened (batter looks a little
      4.      Fill muffin tins two-thirds full and bake 15-20 minutes or
              until done.
              Makes 1 doz. muffins


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Msg #: 21

Date:  06 Jun 89 08:09:11
From:  Jean Hores on 109/30
To:    All on 109/312
Subj:  Beer recipes

Sorry I have lost my piece of paper with the gentleman's name who would like
------------- Recipe Extracted from Meal-Master (tm) Database --------------
   Title: Beer Bread
Categories: Breads    
 Servings:  8
    3 c  Flour                           3 3/4 t  Baking powder
 2 1/4 t  Salt                                1 T  Honey
    12 oz Beer                          

Grease 9x5x3" loaf pan.
Mix flour, salt, baking power; combine with beer and honey in large bowl.
Stir together until well mixed.  Spread batter in prepared pan.  Bake at
350f for 45 min or until browned and a wooden pick comes out clean.  Turn
out on cooling rack.  Cool completely before slicing.


Msg #: 4

Date:  03 Jun 89 12:48:58
From:  Don Griffin on 109/30
To:    Everyone on 109/312
Subj:  Cinnamon Rolls

I have been following this echo for some time, and while I am neither
a cook, nor do I have a lot to contribute, I'd like to share the
following quick recipe from the 1968 edition of Pillsbury's Bake Off
Breads Cook Book. Those that have eaten them, love these "sticky buns".

Thanks for making up one of the most enjoyable, pleasant, and friendly
echoes available!

Quoting from the cookbook... "Swirled in the tastiest of quick breads is
a mouthwatering caramel and nut mixture.  Sticky and delicious, and ready
pronto in about 45 minutes."

                         Buttery Caramel Quicks

      1/3 cup butter or margarine
      1/3 cup firmly packed brown sugar    (I like 1/2 cup)
        1 Tablespoon water

        2 cups Pillsbury's Best All Purpose Flour*
      1/4 cup sugar
    2 1/2 teaspons baking powder
        1 teaspon salt
      2/3 cup milk
      1/3 cup firmly packed brown sugar    (I like 1/2 cup here, too)
        1 teaspoon cinnamon                (I use more)
      1/3 cup chopped pecans               (chopped walnuts are fine)

Preheat oven to 425 degrees - makes 12 rolls.

In 9-inch square pan, melt butter.  Stir in 1/3 cup brown sugar and
water.  Set aside.

In large mixing bowl, combine flour, sugar, baking powder and salt.
Add milk all at once, stirring just until dry ingredients are moistened.
Turn out onto well-floured surface.  Roll out to a 12x10 inch rectangle.
Combine 1/3 cup brown sugar, cinnamon and pecans.  Sprinkle over dough.
Roll up starting with 12-inch side.  Cut into 1-inch slices; place
cut-side down in prepared pan.  Bake at 425 degrees for 18 to 22
minutes until golden brown.  Turn out immediately.  Serve hot.

* For use with Pillsbury's Best Self-Rising Flour, omit baking powder
and salt.

HIGH ALTITUDE ADJUSTMENT - 5,200 FEET.  Reduce baking powder to 1 1/2

I really love sweets, and my parenthetical notes above reflect my
tastes.  Otherwise the recipe is verbatim from the book (other than
my typos, of course!).  Enjoy!

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Msg #: 21

Date:  07 Jun 89 04:39:14
From:  Danny Scriven on 109/30
To:    Vera Kowal on 109/312
Subj:  Whole Wheat Bread O.R.

> Just thought I would share this with you in case you or anyone
> else would like a variation in the recipe that turned out just
> as well as the original..
That sounds like a wonderful idea.

> Thanks for posting and excellent recipe.. I have posted several
> gratitude recipes in return..
That is one of the beautiful things about echos and BBSing in general...the
sharing and the caring.  The trading of tips, and tricks and hard won
experience.  It's what makes an echo "live."  It's all of us.

> cinnamon gives it a slighlty darker color and a cinnamony taste..
I'll have a go at it.  I have a brand new batch of whole wheat flour that my
daughter and I ground to make my favorite yeast raised whole wheat bread.  So,
I reckon that a loaf of Vera's Cinnamon Raisin bread is in the cards for
tomorrow (my day off, and my last final exam(s)).

Obligatory Recipe:
_____________________/ Favorite Whole Wheat Bread \__________________


       2 T. dried yeast
      3 C. warm water
      1/2 C. oil
      1/2 C. unsulfured molasses
      2 t. salt
      1 beaten egg
      8 C. whole wheat flour

      1.      Sprinkle yeast into warm water and stir until dissolved.
      2.      Add the oil, molasses, salt and egg.  Blend well
      3.      Add half the flour and beat with a wooden spoon until
      4.      Work the remaining flour in with your hands (the fun part)
      5.      Turn the dough out onto a lightly floured board and knead
              until smooth and elastic
      6.      Place in a clean oiled bowl and turn to coat all sides.
              Set in a warm place, free from drafts (the heated waterbed
              has already been discussed in this echo as an excellent
              place to do this) and let rise until doubled in bulk.
      7.      Punch down.  Divide the dough into thirds and form into
              loaves.*  Place into greased loaf pans that have been
              dusted with either cornmeal or sesame seeds and let rise
              in a warm place until doubled in bulk. Bake 15 minutes
              at 400.
      8.      Remove immediately from pans and set on racks to cool.

* I prefer an alternate method at this point.  I also add this for the benefit
of Ellen Cleary who has a hard time getting through a whole loaf of bread
before it spoils (although that may have changed since her son is home from
college for the summer :-).

My method here is to place the unrisen loaves into three loaf pans and then set
ONE of them out for rising and subsequent baking.  The other two are covered
tightly with plastic wrap and frozen...in the pans.

When the loaf that I've just baked is about 3-4 inches from seeing its last
days, I remove one of the frozen loaves and place in the fridge for 24 hours.
That way it defrosts, but still stays cold enough to keep the little yeasties
from respirating too heavily.

The next day, when the loaf is defrosted, I set it out to rise (I personally do
this above a pan of hot water in the microwave).  When it is doubled in bulk, I
crank the microwave up to 400 F as a convection oven, and toss in the loaf.
15-20 minutes later...wazoo!  anothe loaf of homemade, best darn stuff you
ever tasted, bread.

As a final touch, I always use a pastry brush and brush the top crust of my hot
loaves with either milk or beaten eggs.  It gives it a nice shiney varnishey
finish, and softens the crust to boot.

Now I hadn't planned on posting anothe O.R. this time out, and it is after
04:00, and I do have a final exam at 08:00 and two kids to take care of the
rest of the day.  But, Vera, you made me think about sharing and my commitment
to it all over again, so I had to include it.

Night, Night all...


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Msg #: 47

Date:  08 Jun 89 23:50:19
From:  Diane Rocco on 109/30
To:    All on 109/312
Subj:  Irish Soda Bread

4 c. all purpose flour
4 tsp. baking powder
1 tsp. baking soda
3/4 c. sugar
1/4 tsp. salt
1 big box of raisins (sorry I don't know the size-actually use to your desire)
3 tbsp. caraway seeds
1 c. milk
1/2 pt. sour cream
2 eggs
take all the dry ingredients, raisins and caraway seeds and mix together with
fingers.  Add milk, sour cream & eggs.  Mix with spoon, batter will be sticky.
Grease & dust with flour a 9" round cake pan.  Even batter out in pan.  With a
sharp knife make an X across the center 1/2" deep.
Bake at 300-325 degrees for 1 hour or until brown.

* Origin: HOTLINE BBS, SARASOTA, FLORIDA, USA, EARTH  (813) 346-1039 (Opus


Msg #: 22

Date:  11 Jun 89 07:21:10
From:  Ellen Cleary on 109/30
To:    Mark Boyer on 109/312
Subj:  Recipe: Date Bars
See also 23

As promised--

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Date Nut Bars
Categories: Cookies    
 Servings: 16

   1/4 c  Butter
   1/2 c  Sugar
     1 t  Vanilla
     2 ea Eggs, separated
   1/2 c  Flour, UNsifted
   1/2 t  Baking powder
   1/4 t  Salt
 1 1/2 c  Chopped dates
   3/4 c  Chopped nuts

 Preheat oven to 275-300 degrees.  Grase a 6x10 inch pan.

 Cream butter, sugar and vanilla.  Add egg yolks.  Add flour, baking powder,
salt, dates, and nuts.  Add beaten egg whites.  Pour into pan and bake 45

 (The author of this recipe forgot to say when to add the vanilla, so I put
it in where I thought it ought to go.)

------------------------------------------------------------------------ ---

Msg #: 23

Date:  11 Jun 89 07:26:12
From:  Ellen Cleary on 109/30
To:    Mark Boyer on 109/312
Subj:  Recipe: Date Bars
Reply to 22

The second recipe lost one line.  I ran out of room.  So here it is again, all

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Date and Nut Squares
Categories: Cookies    
 Servings: 16

     2 ea Eggs
   1/2 c  Sugar
   1/2 c  Flour
   1/2 t  Baking powder
   1/2 t  Salt
     2 c  Finely cut up dates
     1 c  Chopped walnuts
     1 x  Powdered sugar (optional)

 Preheat oven to 325 degrees.  Grease an 8 inch square pan.

 Beat eggs until foamy.  Beat in sugar and vanilla.  Combine flour, baking
powder, and salt.  Stir into egg mixture.  Mix in dates and nuts.

 Bake 25-30 minutes, until top has a dull crust.  Cut into 2 inch squares.
Cool in pan.

 If desired, dip in powdered sugar.

------------------------------------------------------------------------ ---

Hope one of these is what you're looking for.


* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 17

Date:  11 Jun 89 16:30:06
From:  Sam Waring on 109/30
To:    Towner,harbin,taylor,et.al. on 109/312
Subj:  Cajuns

OK,  OK, OK!  I'm sorry I brought it up!   I'll do penance and give up
my beignets and cafe au lait for a week!  I'll even give you my French
bread  recipe which I've been using since  19-ought-73  when  I got it
from *Texas Monthly*  magazine, long years before that Pull Proud Home

                      FRENCH BREAD (BAGUETTES)

1 c. lukewarm water                  1 T. soft shortening
1/2 T. salt                          3-1/2 c. sifted unbleached flour
2-1/2 t. dry yeast (1 pkg.)          cornmeal
1 T. sugar

Combine the water,  salt,  yeast, and sugar in a small bowl.   Add the
shortening and let proof.   Sift the flour into a large bowl.   Make a
well  in  the center and gradually add liquid,   stirring  constantly.  
Stir  with  a wooden spoon until the dough begins to clean  the  bowl.  
Turn  out  and knead for 10  minutes.   Place the dough in  a  lightly
greased bowl and cover with a clean tea towel and let rise about 1-1/2
hours.  Punch the dough down and let rise again for 30 to 45  minutes.  
Punch down and let rest for 10 minutes.  Turn the dough onto a floured
board and roll into a 15"  x  10"  oblong.   Roll up the dough tightly
toward  you,  beginning with the wide side.   With a hand on each end,
roll the loaf back and forth to taper the ends and lengthen the  loaf.  
Place  diagonally  on a greased and cornmeal-sprinkled  cookie  sheet.  
Slash the top at 2" intervals and let rise, uncovered, for about 1-1/2
hours.    Place  in a 425  degree preheated oven.   For the  first  15
minutes,  speay the loaf with a fine mist of water every four minutes.  
Then  reduce the heat to 350  and bake 20  minutes longer.   The  loaf
should  be  golden  brown and slide off the sheet  easily.    Makes  1


--- via Silver Xpress V2.20

--- QM v1.00
* Origin: Remember the 2nd Amendment?,  NFA BBS *80386 + HST = FAST*

Msg #: 1

Date:  11 Jun 89 23:36:04
From:  Mike Avery on 109/30
To:    Ellen Cleary on 109/312
Subj:  Re: Monkey Bread

I've had Monkey Bread a number of times.  It is very nice.  James Beard has
a recipe for it in "Beard On Bread".  He is usually very reliable, but I
have not tried the recipe.

Here it is...

2 packages (TBSP) active dry yeat,
1 cup sugar,
1/2 cup warm (110-115 F) water,
2 sticks (1 cup) softened sweet butter,
1 1/2 TBSP salt,
1 cup warm milk,
3 eggs, plus 2 yolks,
6 to 7 cups all purpose flour,
1/2 cup brown sugar,
1/2 cup currants, presoaked.

Combine the yeast, white sugar, and water in a large bowl.  While this is
proofing, stir one stick of the butter and the salt into the warm milk. The
butter need not melt completely.  Add this to the yeast mixture.

Stir in the eggs and the additional yolks.  Mix with your hands or a wooden
spoon.  Then add the flour 1 cup at a time.  After the 5th cup, it will get
harder to incorporate the flour, and the dough will get sticky.

Turn the dough onto a floured board and, using a baker's scraper or large
spatula, scrape under the flour, lift the dough and turn it over.  Continue
this procedure, adding more flour as needed, until the dough is no longer
sticky and may be kneaded by hand.  Knead a full 10 minutes, until the dough
is elastic and pliable.  Shape it into a ball, put it in a covered bowl,
turning it to coat the dough with butter.  Cover with plastic wrap and set
aside in a warm draft free place.  Allow to rise until doubled in bulk.

Punch it down and let it rest 5 minutes.  Turn out onto a floured board
(about 1 TBSP of flour), and again shape into a ball.  Let it rest another 5
to 10 minutes.

Meanwhile, butter a 10 inch tube pan.  Then, in a saucepan, melt the other
stick of butter with the brown sugar and currants.  Pinch off enough dough
to make golf sized balls.  Roll the balls in the butter/sugar/currant
mixture, coating them well.  Put the coated balls into the tube pan.  Line
the bottom, then layer the balls in loose layers.  Once you have used all
the dough, pour the remaining butter mixture over the top of the dough balls.

Cover the pan with a foil tent.  Allow the dough to rise until the pan is
full.  Then bake in a preheated 375 F oven for an hour.  It may take a
minute or two longer.  Tap the bread to test for doneness - it should sound
hollow.  The bread may brown more than you'd like on top, but that side will
be turned down when the bread is served, so it doesn't really matter.

Unmold the bread and allow to cool completely before slicing.  If you would
rather, it can be served warm and pulled apart.

Hope it turns out well for you,

... OPUS EXRESS 2.20 - Reducing Phone Bills Near You!
--- Via Silver Xpress V2.20

--- QM v1.00
* Origin: Remember the 2nd Amendment?,  NFA BBS *80386 + HST = FAST*


Msg #: 3

Date:  12 Jun 89 20:04:55
From:  Ellen Cleary on 109/30
To:    Steve Baker on 109/312
Subj:  Recipe: Cheese Blintzes

1 c cottage cheese
1/4 tsp salt
1 egg yolk
1/2 Tbsp butter
1 1/2 Tbsp sugar

2 eggs
1/2 tsp salt
2 Tbsp sugar
1/2 c milk
1/2 c flour

Mix all ingredients.  Lightly grease crepe pan with oil.  Pour thin layer of
pancake mix in and cook until browned  After every three crepes, brush pan with
oil again.  Fill crepes with filling, fold in quarters and brown in lightly
greased frying pan.

Serve with sour cream.

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 2

Date:  14 Jun 89 13:36:00
From:  Rich Harper on 109/30
To:    All on 109/312
Subj:  Sourdough Sin

    This recipe is for the person that wanted a good recipe for breakfast.
This is an old recipe but will give you a good breakfast with a cup of coffee
or a glass of milk.

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Sourdough Cinnamon Rolls
Categories: Breads    
 Servings:  8

    1 c  Active Sourdough Starter          1/2 c  Dry Skim Milk
     2 t  Salt                                3 T  Sugar
     2 T  Shortening                        1/2 c  Whole Milk
 2 1/2 c  Unbleached Flour                1 1/2 t  Baking Soda



 Mix ingredients together, working in the flour until a good dough results.
Divide the dough into two parts, rolling each out into thin cakes about 1/4
inch thick.  Do the following with each half:
Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1
t cinnamon or to your taste.  Roll dough into foot long sizes.  Cut off 1-
inch slices and place in pan in which has been place a mixture of 2 T of
melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and
a dash of salt.

 Let dough rise about an hour and bake at 325 degrees F.  Serve with sticky
side up.


      This not exactly a beginners recipe, but well worth the trouble that
you go to.

--- Quick Msg Editor v0.30
* Origin: --The Cook-- BBS  (303) 861-0814 Denver Co   (1:104/419)


Msg #: 7

Date:  15 Jun 89 10:03:58
From:  Petra Hatcher on 109/30
To:    All on 109/312
Subj:  muffins

2 cups sifted flour;2 teaspoons backing soda; 1/8 teasp.salt;
1 3/4 tablesp. sugar ; 1 beaten egg; 1 cup milk; 3 tablesp. oil;
3/4 cup mashed bananas.
In a bowl combine flour,baking powder,soda,salt and sugar.In another bowl
combine egg,milkand oil.Add egg mixture to flour mixture.Blend in
bananas.Grease 2 muffin tins liberally.Pour in batter to fill 2/3 of each
cup.Bake at 375 c for 35 minutes.Use a toothpick to test for doneness.Remove
tins to rack.Let stand for 5 min.With a greased knife cut around each
cup.Invert tap to remove muffins. Serve immediatly with softened butter.
****Serves 6 *****

* Origin: The Mother Ship-The Ride Of Your Life-206-582-8172... (Opus


Msg #: 43

Date:  17 Jun 89 18:45:33
From:  Ellen Cleary on 109/30
To:    John Decarlo on 109/312
Subj:  Recipe: Hermits

This is from the Sarasota, Florida Jr. League cookbook, Fare by the Sea. I hope
it's what you're looking for.

1 2/3 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp mace
1/4 tsp salt
1/4 tsp allspice
1/2 c butter
1/2 c sugar
1 egg
1/2 c dark molasses
2/3 c raisins, chopped
2/3 c walnuts, chopped

Sift together flour, baking powder, baking soda, cinnamon, cloves, mace, salt
and allspice.  Cream butter until light; gradually add sugar.  Add egg and beat
well.  Add molasses, flour mixture, raisins and nuts.  Mix well.  Spresd evenly
in greased 8 x 12 inch pan.  Bake at 350 degress for 20-25 minutes.  Cool
completely.  Cut into 16 rectangles.  Wrap tightly in plastic.  Store 24 hours
before serving.

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)

Msg #: 2

Date:  16 Jun 89 23:33:21
From:  Diane Rocco on 109/30
To:    Irene Wurz on 109/312
Subj:  Saffron recipe
See also 35

I had a swedish exchange student and from her have this recipe for
saffron bun or loaves depending on how you shape it.
7 oz. margarine or butter
2 c. milk
2-2 1/2 oz. yeast
1/2 tsp. salt
3/4 c. sugar
(optional)1 tsp. ground cardamon
6 c. (2 lbs.) flour
In a saucepan, , melt the margarine or butter.  Remove from heat and add the
milk.  Crumble the yeast into a large mixing bowl, add the saLt, sugar,
cardamom and milk mixture, stir in 1 beaten egg  and 1/3 oz. ground saffron
dissolved in a little milk.  Stir in most of the flour and work dough until
smooth and shiny.    
Shape the buns, loaves or rounds.  Let rise, brush with beaten egg and bake
5-10 minutes at 350 degrees or loaves for about 15 to 20 minutes.[A

* Origin: HOTLINE BBS, SARASOTA, FLORIDA, USA, EARTH  (813) 346-1039 (Opus


Msg #: 28

Date:  20 Jun 89 10:40:32
From:  Sheryl Lewinter on 109/30
To:    All on 109/312
Subj:  Challah

Just don't tell my Aunt Leah I'm giving out this recipe.  Actually, I'll
give my own adaptation of her recipe, which is a slightly lazier
version.  She uses potato water and I don't usually bother.  She melts
Crisco...I use bottled oil.  She boils water and lets it cool...I get it
hot from the tap.  Etc, etc.

I will tell you that even my version has gotten raves.  When I make it
for a crowd, I make one HUGE braided loaf instead of two.  It's quite
awesome to behold (this is one of the few times you will find me
bragging about something I make).


3/4 of 1 household yeast (use 2 cakes of regular yeast if you can't find
2C very warm water  (use proper temperature for cake yeast)
3/4C sugar           (yes really)
2t salt
3 eggs               (extra large are fine...if you use small you may
                    even want to add one more)
7+ C flour
1/2C oil             (or melted Crisco if you like to make extra work
                    for yourself)

Dissolve yeast in water.  Add sugar.  Let stand 5 minutes.  Add salt and
beaten eggs.  Stir in 4C of the flour.  Add oil, stirring while adding.
Stir in enough remaining flour to make dough (may be more than 7 cups)
that forms ball and is not too sticky.

Put dough on floured board.  Cover with towel and let rest 10 minutes.
Knead 10 minutes.  Put in greased bowl, cover, let rise until doubled.
(approx 1 hr) Punch down.  Braid to form 2 loaves* and place on cookie
sheets.  Let rise (approx 50 minutes).  Use pastry brush to gently coat
with glaze made from a beaten egg and a few drops of water.  Sprinkle
top with sesame seeds. Bake at 350 until done (approx 40-45 minutes).

For two loaves:

Cut dough into 3 sections.  Put one section aside.  Cut each of other
two sections into 3 pieces.  Roll each piece out with palms of hands
(like when you made a snake out of play-dough) into ropes. Braid three
ropes together and attach ends (pinch together, tuck under...whatever
looks good and works).  Place each braid on it's own cookie sheet.

Take third section of dough and divide in two.  Divide each of these
sections into 3 pieces, rope and braid as before.  Place these smaller
braids on top of the larger braided bases.



--- Via Silver Xpress V2.20
* Origin: BlinkLink- Perceiving is believing! 412/766-0732 (Opus 1:129/89)


Msg #: 6

Date:  22 Jun 89 23:52:00
From:  Rich Harper on 109/30
To:    Diane Rocco on 109/312
Subj:  Sourdough Starter

      As you said there are many sourdough starters around.  Probably the
easiest to use is the following one that I am posting.  I am using this one
because as a sponge or living yeast factory, it must be fed at least once a
week.  If you don't, it will die.  This is an easy one to remember if the
worst happens


Simply mix 2 cups of flour with a pacage of dry yeast or a scant tablespoon
of yeast from the jar and mix well.  Add in enough warm water (115 to 125
degrees F) to mack a thick batter.  Let it stand in a warm place until you
can smell that yummy yeasty odor, (about 24 hours).  That's all there is to
it.  You can then put it in a quart jar and cover with vented plastic wrap
and put it in the ice box to await the use in all the good things that you


--- Quick Msg Editor v0.30
* Origin: --The Cook-- BBS  (303) 861-0814 Denver Co   (1:104/419)


Msg #: 9

Date:  22 Jun 89 22:31:55
From:  Debbie Fenley on 109/30
To:    All on 109/312

1/2 CUP SUGAR           1/2 CUP OIL

--- TPBoard 5.2 (USA)
* Origin: FAST-KODE - Doing it with the HST - Alamogordo, NM - (505)-437-2280


Msg #: 30

Date:  24 Jun 89 06:34:41
From:  Ellen Cleary on 109/30
To:    Petra Hatcher on 109/312
Subj:  Recipe: Pumpkin Muffins

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Pumpkin Muffins
Categories: Breads    
 Servings: 18

   1/2 c  Butter, slightly softened
   3/4 c  Firmly packed lt brown sugar
   1/4 c  Molasses
     1 ea Egg, well beaten
     1 c  Pumpkin
 1 3/4 c  Flour
     1 t  Baking soda
   1/4 t  Salt
   1/4 c  Finely chopped pecans

 Preheat oven to 375 degrees.  Grease 18 muffin cups.

 Beat butter, brown sugar and molasses until well blended.  Blend in egg and
pumpkin.  Stir flour, soda and salt into mixture.  Fold in pecans.

 Half fill each cup with batter.  Bake 15-20 minutes, until lightly browned
and top springs back when lightly touched with fingertip.

------------------------------------------------------------------------ ---

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 31

Date:  24 Jun 89 06:35:48
From:  Ellen Cleary on 109/30
To:    Petra Hatcher on 109/312
Subj:  Recipe: Whole wheat muffins

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Whole Wheat Muffins
Categories: Breads    
 Servings: 21

     1 c  Whole wheat flour
     1 c  Flour
     4 t  Baking powder
   1/2 t  Salt
   3/4 c  Lt brown sugar
   3/4 c  Chopped walnuts
   3/4 c  Raisins
     1 c  Milk
     2 ea Eggs, beaten
   2/3 c  Melted vegetable shortening

 Preheat oven to 350 degrees.  Grease and flour 18 muffin cups.

 Sift flour, baking powder and salt.  Add brown sugar, nuts and raisins.

 Combine milk and eggs.  MIx in shortening and blend well.  Stir into dry
ingredients just until moist.  Fill muffin cups a little more than half
full.  Bake 15-20 minutes.

------------------------------------------------------------------------ ---

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 48

Date:  30 Jun 89 00:42:32
From:  Ted Taylor on 109/30
To:    Freddi Michael on 109/312
Subj:  Cheese bread with bran

Sorting through the fridge last night, I came across five "strips" of yeast,
totalling around twelve packets.  I knew that I pick up a little more every
time I shop, but this was ridiculous.  I grabbed the oldest two packets of
yeast, noted they'd expired a few months ago, and decided it was time to make
some bread, preferably with the oldest yeast around.

Into a small bowl, I put about 1/3 cup water at about 120 degrees, a teaspoon
of sugar, and mixed well.  I let that temperature come down a little for a few
minutes while I dumped /about/ two and one-half cups of bread flour, another
teaspoon of sugar, and a little salt (maybe 1/4 teaspoon) into a large bowl and
mixed it all up.

Then I added my two packets of yeast to the water+sugar, stirred a bit, and
hoped that the yeast was still alive.  While hoping, I grated about two cups
(as measured /after/ grating) of cheese, fine or finely depending on your
grammatical bent.

To the flour mixture, I added a medium-sized handful of Kretschmer's
toasted wheat bran -- probably about 1/3 cupful.

Noting -- the nose knows, and so do the eyes, because working yeast smell
"yeasty" and produce foam -- that the yeast were still willing to work, I put
the partial cupful of brown goo into the middle of the flour mixture, and added
enough /warm/ water to make a nice "spongy" mixture. I worked the mixture with
one hand while adding water slowly with the other, until it felt right -- a
/serious/ baker friend does it that way, and I decided to let the KitchenAid
rest for the evening.

Once the dough was gooey but not a batter, I started to work it by hand, adding
flour gradually as I kneaded it, until it didn't quite stick to the hands but
was still pretty soft -- softer than I'd have left it when using the electric
mixer.  I coated that ball of worked dough lightly with oil, covered the dish
(I'd kneaded on the countertop, of course) with a dishtowel, and left it on top
of a warm oven for about 45-60 minutes, until it had more than doubled in size.

Then I beat that down, formed it into one loaf, and put it into the baking pan
-- covered that and left it sitting on top of the same warm stovetop for 45
minutes.  Oven to 350/375, loaf in, and forty minutes later a superb loaf of
fresh bread was done.  I dunno the elapsed time or the cost or the precise
measurements, but I encourage you all to try it a few times, until it works as
well for you.

* Origin: ShanErin [HST] - Alexandria, VA (703) 941-8291 (Opus 1:109/20)


Msg #: 16

Date:  29 Jun 89 08:01:00
From:  Jay Nelson on 109/30
To:    All on 109/312
Subj:  Recipe: Crab Muffins

We used to sit and eat these with 'Jersey Silver Queen corn on the side.

Crab Muffins:

     1/2 stick butter
     1/2 c     chopped onions
     1/2 c     chopped green peppers
     1 pack    cream cheese, softened
     2 cans    crab meat. (Tuna size cans)

Melt butter. Saute' onions and peppers until onions are translucent. Add cream
cheese and crab meat and continue heating until everything is mixed. Spread on
top of split english muffins. Broil until they turn lightly brown.

--- msged 1.97S ZTC
* Origin: Decus-Geek At Large  (1:106/116.3)


Msg #: 30

Date:  01 Jul 89 10:54:00
From:  Rich Harper on 109/30
To:    Ted Taylor on 109/312
Subj:  Re: Bread Machines????????

      Even better than that, here is a recipe to compare with your favorite
regular bread recipe.

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Refrigerator Rise White Bread
Categories: Breads    
 Servings:  4

6 1/2 c  Unbleached Flour *                  2 pk Active Dry Yeast
     2 T  Sugar                               1 T  Salt
 2 1/4 c  Hot Water (130 degrees F.)        1/4 c  Butter or Margarine **

 *     Use up to this much flour.  Use only enough flour to make a soft
      dough and to keep from sticking when kneading.
**    Butter or margarine must be at room temperature or use the same
      amount of vegetable oil.

 In a large bowl mix 2 cups of the flour, the yeast, sugar, and salt.  Stir
in the hot water and when mixed, beat with an electric mixer at medium
medium speed  or with a wooden spoon for 2 minutes, scraping sides of bowl

 Add butter and 1 cup more of the flour; when mixed, beat at medium speed or
by hand for 2 minutes, scraping bowl occasionally.  With wooden spoon,
gradually stir in enough of the remaining flour to make a soft dough.

 Turn dough out on lightly floured surface (use some of the remaining flour)
and knead for 8 to 10 minutes until dough is smooth and elastic, adding
only enough flour to keep dough from sticking.

 Cover dough with bowl and let stand 20 minutes.

 In the meantime grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans or a large
baking sheet.

 Uncover dough and knead briefly; divide in half and place in pans or on
baking sheet.  Brush 2 sheets of plastic wrap with oil and cover loaves

 Refrigerate for 2 to 24 hours.

 When ready to bake, remove from refrigerator, uncover and puncture any
surface bubbles with a skewer or wooden toothpick.  Place in an unheated
oven; turn on oven to 350 degrees F.   Bake 40 to 60 minutes or until done.

 Cool loaves on wire rack.

 Makes 2 loaves


      I will be making up a Meal Master recipe collection for the board on
breads that will be available shortly.  I have never made this as when I made
bread no one would let it sit for very long.  They could barely contain
themselves for the time it took to rise and cook.  I don't know how many
flattened loaves of bread I have eaten because they would never let it cool
long enough.


--- Quick Msg Editor v0.40
* Origin: --The Cook-- BBS  (303) 861-0814 Denver Co   (1:104/419)


Msg #: 19

Date:  04 Jul 89 11:44:00
From:  Frank Hicinbothem on 109/30
To:    All on 109/312
Subj:  Zucchini Bread

Since it's that time of year again (at least here in southern California!)
Ithought you all might appreciate a couple of recipes to help get rid ofthose
thousands of zucchini that you planted a couple of months ago.  (Sureseemed
like a good idea to plant ten of 'em in April, didn't it!  )

*Frank's Zucchini Bread*  [makes 2 loaves]

3 c flour                       1 1/2 c sugar
1/2 c bran [I use oat bran]     1 tsp baking powder
1 tsp baking soda               1/4 tsp salt
1 1/2 tsp cinnamon              3 c shredded zucchini [raw, unpeeled]
1 c raisins                     1 c nuts [I use walnut pieces]
3 eggs                          1 c veg oil
1 tsp vanilla

Beat together eggs, oil, and vanilla.  In a different bowl, mix together allthe
dry ingredients.  Pour the liquid over the dry ingredients, add thezucchini,
and mix well.  Pour into 2 greased loaf pans.  Bake at 325-350until done,
approximately 1 1/4- 1 1/2 hours.

This recipe will work equally well with almost any kind of squash or rootcrop--
I've been known to use crookneck squash, yellow squash, carrots,pumpkin, even
hubbard squash, plus a few other things too odd to mention.

If you want a loaf that isn't quite so rich (and is slightly lower calorie;but
let's face it, this isn't diet food) use 1/2 c oil and 1/2 c buttermilkin place
of the 1 c of oil.  This gives a slightly drier, coarser crumb.  

--- QuickBBS v2.04
* Origin: RATS Nest, San Diego-- 619/232-8636 (1:202/608)


Msg #: 29

Date:  03 Jul 89 15:50:00
From:  Rich Harper on 109/30
To:    Bill Herringshaw on 109/312
Subj:  * Recipe

      Here is simple recipe that comes down from the early days.

Johhny Cake (Journey Cakes)

1       Cup     White Cornmeal
1       t       Salt
1 1/2   Cups    Boiling water ( or half milk, half water)

      Mix cornmeal and salt, then pour on the boiling water, stirring
constantly until the mixture is smooth.  Drop by tablespoonfuls on a
slightly greased griddle or skillet.  Cook for 6 minutes, turn and cook for
5 minutes longer.


      Hope that this is what you wanted.

--- Quick Msg Editor v0.40
* Origin: --The Cook-- BBS  (303) 861-0814 Denver Co   (1:104/419)


Msg #: 48

Date:  09 Jul 89 09:40:48
From:  Ellen Cleary on 109/30
To:    Everyone on 109/312
Subj:  Recipe: Banana Bran Muffins

1 egg
1/4 c milk
2 Tbsp oil
1 c mashed ripe banana (about 2 large)
1 c oat bran
1 c flour
3 Tbsp sugar
2 1/2 tsp baking powder
1/s tsp salt

Preheat oven to 400 degrees. Grease 12 muffin cups.

Beat egg.  Combine with milk and oil.  Add banana and mix well.

Combine oat bran, flour, sugar, baking powder and salt.  Add to liquid
ingredients and stir just enough to moisten.  

Fill muffin cups 1/2-2/3 full. Bake 20-25 minutes.

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 35

Date:  10 Jul 89 16:15:25
From:  Pat Buttons on 109/30
To:    All on 109/312
Subj:  Carrot-Bran Muffins,Microwave.

3/4 C. V8 vegetable juice           1/4 C. packed brown sugar
1 C. bran cereal flakes             1 C. flour
1 1/2 C. finely shredded carrots    1 tsp baking powder
1/4 raisins                         1/2 tsp baking soda
1 egg, beaten                       1/2 tsp ground cinnamon
2 Tbs vegetable oil                 1/4 tsp ground nutmeg

1.  In medium bowl combine V8 juice, cereal, carrots and raisins; let stand 5
minutes. Add remaining ingredients; stir until just mixed.

2.  Place 2 paper liners in each cup of microwave-safe muffin ring or 6 custard
cups. Fill 1/2 full with batter. Microwave 6 at a time, uncovered, on HIGH 2
1/2 minutes or until toothpick inserted in center comes out clean. Rotating or
rearranging once durng cooking.

Makes 12 muffins.

* Origin: Pioneer Valley PCUG#2 (Opus 1:321/111)


Msg #: 12

Date:  13 Jul 89 01:35:06
From:  Pat Buttons on 109/30
To:    Carolyn Velasquez on 109/312
Subj:  Zucchini Bread
See also 65

3 eggs
1 c. oil
2 cups sugar
2 cups zucchini, grated
3 tsp. vanilla
3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 c. nuts

Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla.
Mix lightly but well. Mix flour, soda, baking powder,salt and cinnamon
in a bowl. Add flour mixture to first mixture and blend. Add nuts. Bake in two
greased 9 x 5 inch loaf pans at 325 degrees 1 hour or until tests done. Remove
from pans at once and cool on rack.

* Origin: Pioneer Valley PCUG#2 (Opus 1:321/111)


Msg #: 40

Date:  16 Jul 89 20:56:00
From:  Jean Hores on 109/30
To:    All on 109/312
Subj:  Re:Applesauce Krispies Muffins
See also 123

3/4 c flour                            3/4 t baking powder
1/2 t baking soda                      3/4 t cinnamon
6 T margarine                        1/2 c packed brown sugar
2   eggs                             1/2 c applesauce
1/2 c raisins                          3/4 c Rice Krispies cereal

Preheat oven to 350.  Grease 12 muffin pan or place cupcake paper in each cup.
In small bowl, combine flour, baking powder, baking soda, and cinnamon.  With
electric mixer, blend margarine and sugar.  Add eggs and applesauce and blend
well.  Mix in flour mixture.  Add raisins and cereal.  Pour batter into muffin
Bake for 18-20 minutes.

--- FD 2.00
* Origin: Chef's Pantry (1:226/260)


Msg #: 18

Date:  17 Jul 89 12:00:00
From:  Harry Morton on 109/30
To:    All on 109/312
Subj:  Good Morning Grub

Sourdough Starter: (Great Biscuits)
1 cake or envelope of dry yeast
4 cups warm water
2 tablespoons sugar
4 cups flour
1 raw potato, quartered

dissolve yeast in warm water, and then mix all ingredients in a one gallon
crock. (Do not use a metal container.) Cover with a close-fitting lid and
let the starter rise until light (12 hours in warm weather, longer in cool
weather). Do not let the starter get cold, ever. After using part of the
starter, add one cup warm water, two teaspoons sugar, and enough flour to
mix to the starter's original consistency. Add more potato occasionally as
food for the yeast, but don't add more yeast. Use daily for best results.
Starter improves with age.
--- QuickBBS v2.04
* Origin: (1:395/3)


Msg #: 19

Date:  17 Jul 89 12:06:00
From:  Harry Morton on 109/30
To:    All on 109/312
Subj:  Cowboy Morning Cowboy Biscuits

5 cups flour
1 teaspoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup cooking oil
2-1/2 cups starter (see previous message for starter recipe)

Place flour in a large bowl and make a well in the flour. Pour starter into
the well and add all other ingredients. Stir until mixture no longer picks
up flour. Cover and let rise three to four hours, or overnight. Place dough
on floured board and roll to one-half-inch thickness. Cut out biscuits and
place in greased cast-iron Dutch oven. Set by the campfire to rise for one
to two hours. Place hot lid on oven, set oven on coals, and place coals on
lid. Cook until brown (five to eight minutes).

                      Best biscuits you ever ett!
--- QuickBBS v2.04
* Origin: (1:395/3)


Msg #: 34

Date:  20 Jul 89 02:26:32
From:  Danny Scriven on 109/30
To:    Sheryl Lewinter on 109/312
Subj:  Whole Wheat Sourdough

OK...here goes:
        _____________________________ _________/ Sourdough Whole Wheat Bread

                             Sourdough Starter

       1 T. dry active yeast
       2 C. unbleached white flour
       2 C. lukewarm water


       Combine all the starter ingredients in a large ceramic or glass bowl;
       mix well.  Let stand, uncovered, in a warm place for 24 to 48 hours,
       stirring ocassionally.


       1-1/2 C. starter    
       3 C. lukewarm water
       2 T. sugar
       1 T. salt ( I use 1/2 of that)
       5 C. unbleached white flour, OR 3 C. unbleached white flour
            and 2 cups whole wheat flour -- approximately
       1/4 C. melted butter, cooled
       1-1/2 C. whole wheat flour  
       Corn Meal


       Remove the amount of starter (one and one-half cups) neede for the
       bread and place in a large bowl.  ***REPLENISH*** the remaining
       starter by adding one cup of warm water and one cup of unbleached
       white flour.  Let mixture stand in a warm place a few hours and the
       refrigerate for future use.

       To the one and one-half cups of starter in the bowl, add the
       remaining lukewarm water, sugar salt and two and one-half cups of the
       unbleached white flour.  Beat by hand until smooth.

       Let stand in a warm place 12 to 18 hours.  Stir the aggreeably yeasty
       smelling batter down and mix in the melted butter and whole wheat
       flour and enough of the remaining unbleached white four to make a
       moderately stiff dough.

       Turn onto a lightly floured board and knead until smooth and satiny,
       about 15-20 minutes.  Place in a clean buttered bowl, turn to grease
       the top cover and let rise until doubled in bulk...about two hours.

       Punch down the dough and shape into two loaves...round ones are nice.
       Place on an oiled baking sheet sprinkled with corn meal.  Brush the
       tops with the butter.  Cover and let rise in a warm place until
       doubled in bulk, about one and one-half hours.

       Preheat the oven to 400

       Bake 40 to 50 minutes or until bread sounds hollow when tapped on the
       bottom.  Cover with aluminum foil if bread starts to over-brown.
       Cool on a rack.

       Makes Two Loaves

NOTE:   Store the unused starter in a glass or ceramic container loosely
       covered with waxed paper.  The starter should be replenished or used
       at least once every 10 days.  Before using, the starter should be
       left at room temperature until mixture starts to bubble again, about
       12 hours.  Remove the amount needed for a recipe and replenish the
       remainder by adding one cup of flour and one cup warm water.


--- LYNXedit v1.32
* Origin: Unidentified Frying Objects: Pandora's Box (1:152/6)


Msg #: 42

Date:  28 Jul 89 19:15:12
From:  Ellen Cleary on 109/30
To:    Everyone on 109/312
Subj:  Recipe: Whole wheat banana bread

This recipe is really great--sweet, full of banana flavor and the texture of
the bread is great.

1/2 c butter
1 c sugar
2 eggs, slightly beaten
1 c mashed bananas (3 medium)
1 c flour
1/2 tsp salt
1 tsp soda
1 c whole wheat flour
1/3 c hot water
1/2 c chopped walnuts

Melt butter.  Blend in sugar.  Mix in beaten eggs and mashed bananas, blending
until smooth.  Sift flour, salt and soda.  Stir in whole wheat flour.  Add
alternately with hot water.  Stir in nuts.

Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes.

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 43

Date:  26 Jul 89 18:36:39
From:  Mike Avery on 109/30
To:    Rich Harper on 109/312
Subj:  Farmers Rye bread

A long overdue obligatory recipe that the bakers on the echo might enjoy...

                   Beatrice Ojakangas' Farmer's Rye Bread

           This is from Beatrice Ojakangas' book, "Great Whole Grain
        Breads".  This is the bread that she grew up on, and she
        feels it is one of the best rye breads around.  Having made
        this bread, I feel it is not just a good rye bread, it is
        also a good bread.
                                      Makes 1 loaf.

                              INGREDIENT LIST

             1 package active dry yeast,
             1/4 cup warm water,
             1 cup warm potato water (105-115 F.),
             1 TBSP light or dark brown sugar,
             1 TBSP butter, lard, or bacon fat, melted,
             1 1/2 tsp salt,
             1 1/2 cups dark rye flour, and
             2 to 2 1/2 cups bread flour, or unbleached all-purpose


           In a large mixing bowl disolve:
             1 package active dry yeast

             1/4 cup warm water.

        Let this stand 4 minutes, or until the yeast foams.  Add:
             1 cup warm potato water (105-115 F.),
             1 TBSP light or dark brown sugar,
             1 TBSP butter, lard, or bacon fat, melted,
             1 1/2 tsp salt, and
             1 1/2 cups dark rye flour.

        Beat well, then stir in:
             2 to 2 1/2 cups bread flour, or unbleached all-purpose

        Add the flour until a stiff dough is formed.  Cover the bowl
        and let the dough rest 15 minutes.  Turn the dough out onto
        a floured board and knead until smooth, about 10 minutes.
        Wash the bowl and oil it.  Place the dough in the bowl, turn
        the dough to oil it.  Cover the bowl and allow dough to rise
        in a warm draft-free place until doubled, about 1 hour, 15
        minutes.  Punch the dough down and shape it into a round
        loaf.  Grease a 9 inch round cake pan.  Place the dough in
        the pan and allow it to rise again until almost doubled, 45
        minutes or so.  Pierce the dough all over with a fork.
        Place the dough in a preheated 375 F.  oven and bake 45 to
        50 minutes, or until the loaf sounds hollow when tapped.
        Remove the loaf from the pan and cool on rack.  Brush with
        melted butter while the loaf is hot.


... OPUS EXPRESS 2.20 - Reducing BBS Connect Times Near You!
--- Via Silver Xpress V2.20

--- QM v1.00
* Origin: Remember the 2nd Amendment?,  NFA BBS *80386 + HST = FAST*


Msg #: 25

Date:  29 Jul 89 14:39:00
From:  Rich Harper on 109/30
To:    All on 109/312
Subj:  Muffins, Recipe

      Here is a sample recipe of the new file Muffins.  I know that many of
you have expressed your like of muffins, so I created this file for those of
you that are fond of them.  This was created on the new version of Meal Master
but you can use the MM-54 and import them.  But there will not be all of the
different indexes that are listed at the top.

------------- Recipe Extracted from Meal-Master (tm) Database --------------

    Title: Pumpkin Muffins
Categories: Dinner Breakfast Breads Brunch  
 Servings:  4

    1 c  Unbleached Flour, Sifted            2 t  Baking Powder
   1/4 t  Salt                              1/4 t  Ground Cinnamon
   1/4 c  Vegetable Shortening              2/3 c  Sugar
     1 ea Large Egg                         1/2 c  Canned, Mashed Pumpkin
     2 T  Milk                          

 Sift together flour, baking powder, salt and cinnamon; set aside.

 Cream together shortening and sugar in mixing bowl until ight and fluffy,
using electric mixer at medium speed.  Beat in egg.

 Combine pumpkin and milk in small bowl.  Add dry ingredients alternately
with pumpkin mixture to creamed mixture, stirring well after each
addition.  Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups,
filling 2/3rds full.

 Bake in 350 degree F. oven 20 minutes or until golden brown.  Serve hot
with butter and homemade jam.


      Enjoy and you can request the file under the magic name of Muffin.


--- Quick Msg Editor v0.40
* Origin: --The Cook-- BBS  (303) 861-0814 Denver Co   (1:104/419)


Msg #: 7

Date:  29 Jul 89 20:18:00
From:  Carolyn Velasquez on 109/30
To:    All on 109/312
Subj:  Recipe Request
Reply to 6 See also 8

                  M C F A B U L O U S   B I S C U I T S

Makes 6                              

                                       Mix together 7-up, buttermilk,
                                       bisquick to smooth dough.  Dip hand
                                       into just enough more bisquick you
QTY  MEASURE PREPARED  INGREDIENT       can knead dough in bowl till smooth
                                       and elastic.  Shape dough into 6
1/4   cup              7-up             patties of equal size, 1" thick &
1/4   cup              buttermilk       place 1 patty in center of a greased
2     cups             bisquick         9" round layer pan.  Arrange the
                                       other patties around that.  Wipe
                                       tops of each in a dab of butter or
                                       margarine.  Bake at 450F-(very hot
                                       oven) 18-20 minutes or till triple
                                       in size & golden bown.  Cool in pan
                                       10 minutes before serving. Makes
                                       6 McFabulous flaky biscuits.

--- via Quickpoint XRS 2.3+
* Origin: Vulcan II -=[Sayreville NJ USA]=- (Quick 1:107/350.2)


Msg #: 34

Date:  01 Aug 89 22:17:57
From:  Sam Waring on 109/30
To:    Ellen Cleary on 109/312
Subj:  Re: Gloria Pqitzer's recipes

                       TORONTO BRAN MUFFINS
                        (From Dawn Donuts)

Makes 1 dozen

3 c. 40% Bran Flakes cereal     1/2 t. of either orange or vanilla
1-1/4 c. hot milk                  extract
2 T. oil                        9-oz. box yellow cake mix
3 eggs

Combine cereal with hot milk in a 1-1/2  quart mixing bowl and let  it
stand about 10  minutes---or until the cereal has absorbed all of  the
milk.  With the electric mixer on high speed, beat in the oil and eggs
till  completely blended.   Remove the beaters.   Switch to  a  sturdy
spoon  and dump in the cake mix,  stirring only to moisten all  of  it
thoroughly---but  don't overmix or overbeat or the muffin texture will
be heavy and tough.   The batter will be a bit lumpy.   Cover the bowl
and let the batter stand 15  minutes while you preheat the oven to 400
F,  and grease 12  muffin tin wells in Crisco, evenly.   Divide batter
equally between the 12 wells.  If you are using cupcake tin wells, you
will have 15  muffins.   Bake at 400  for 20  to 25  minutes,  or till
golden brown.   Wipe tops of each while still warm in softened  butter
or margarine.

* Origin: National Firearms Assoc., *80386 + HST = FAST* (512)-441-6300 (Opus


Msg #: 38

Date:  13 Aug 89 10:04:21
From:  Ellen Cleary on 109/30
To:    Everyone on 109/312
Subj:  Recipe: Peanut Butter Bread

This recipe was originally posted here by Michael Maksin and is it ever good!!

2 c flour
3/4 c sugar
1 Tbsp baking powder
1 tsp salt
3/4 c peanut butter
1/4 c melted butter
1 c milk
1 egg, slightly beaten

Preheat oven to 350 degrees.  Grease and flour a loaf pan.

Combine flour, sugar, baking powder, and salt.  Cut in peanut butter to
resemble coarse meal.  Add butter, milk and egg.

Bake 50-55 minutes.  Cool completely before slicing.

* Origin: Minas Tirith, The Tower of Guard (504)455-8665 (Opus 1:396/10)


Msg #: 46

Date:  13 Aug 89 19:12:03
From:  Sam Waring on 109/30
To:    Bill Jones on 109/312
Subj:  Meal Master
See also 76

Bill,   try  National Firearms Association BBS at 441-6300   in  south
Austin.   I'll upload MM 6.0  there,  and you can also get the cooking
echo from them.

I  think I sent you a message a week or so back telling you you  could
get  cooking  echo at Beggers Board,  but since then the sysop  had  a
fight with the net coordinator and dropped Fido for EggNet.

(Sorry,  Rich,  I  wasn't sure this would get where it's going on  the
local echo, or I would have put it there.)

And while I have your attention:

My absolutely Yankee mother-in-law taught me to like this.   It's best
done  with the two one-pound coffee cans as recommended.   (I scrounge
mine from the office, since I can't stand mass market coffee and drink
a  heavy  French sort I buy as whole-bean.   Everyone says  it  smells
great,   but  you can't get them to drink it---sure does cut  down  on
folks bumming coffee from you! :-{)### )

Now, where was I?  Oh, yeah---

------------- Recipe Extracted from Meal-Master (tm) Database

    Title: BROWN BREAD
Categories: Breads
Servings: 16

     1 c  Yellow cornmeal
    1 c  Rye flour
    1 c  Whole wheat flour
    2 t  Baking soda
    1 t  Salt
    1 c  Black raisins or currants
    2 c  Buttermilk
    3/4 c  Dark unsulfured molasses

 Mix cornmeal and flours in a large bowl with the baking soda,  salt,
 and raisins.  Beat together liquids in a separate bowl.   Vigorously
 blend  liquids into dry ingredients with a wooden spoon,  then  pour
 into two well-greased or buttered one-pound coffee cans.  Butter two
 6"  squares of foil and tie around the tops of the coffee cans  with
 string.   Place on a rack in a closely covered pot, pour 2" of water
 into  the pot,  and weight down the cover for a tight seal and steam
 for three hours.   Do not open the pot until at least two hours have
 passed.  Let cool 20 minutes before unmolding.


--- via Silver Xpress V2.20
* Origin: Remember the 2nd Amendment?, NFA BBS, (386+HST=FAST) (512) 441-6300


Msg #: 9

Date:  13 Aug 89 20:23:15
From:  Sam Waring on 109/30
To:    All on 109/312
Subj:  Recipe:  Ale Bread

After  Sam  Duckworth's mention of the Society for Creative  Anachron-
ism,  I got to thinking a bit about recipes,  and finally remembered I
had this one hiding in my files.  I  picked it up from the local news-
paper a few years back when they went to cover the local Barony's Yule

---------- Recipe Extracted from Meal-Master (tm) Database -----------

    Title: ALE BREAD
Categories: Breads    
 Servings:  8

     2 c  Unbleached flour
    2 t  Baking powder
    1 x  Dash salt
    1 cn (12 oz) beer or ale(no lite)
    1 x  Handful chopped green onion
    1 x  Handful grated cheese (opt)

Stir flour,  salt,  and baking powder together.  Add beer.   Stir in
 green onions and cheese,  if desired.   Knead dough briefly,  adding
 more  flour  if  sticky.   Shape into a round loaf and  place  in  a
 greased pie pan or on a greased cookie sheet.   Bake at 375  degrees
 for 30 minutes,  until golden brown or until loaf sounds hollow when


--- via Silver Xpress V2.20
* Origin: Remember the 2nd Amendment?, NFA BBS, (386+HST=FAST) (512) 441-6300

Msg #: 2

Date:  18 Aug 89 21:47:51
From:  Connie Dobrowolski on 109/30
To:    All on 109/312
Subj:  Breads

You can bake the Hobo Bread in large tuna cans that have been washed
well, dried, greased and floured. Or in regular loaf pans.

Hobo Bread

1 1/2 c raisens
1 c. boiling water
4 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. vanilla
3 tbsp. vegetable oil
2 eggs, beaten
1 c. sugar
2 c. flour
1/2 cup chopped nuts

Mix 1/4 cup sugar and 1/4 cup finely
chopped nuts together and set aside.

Bring raisens and water to boiling point; boil for 10 min. in 3 1/2 qt. pan.
Cook to lukewarm. Add soda and stir. Add other ingrediants and mix well. Pour
into 8 1/2 x 3 1/2 greased & floured loaf pans. Sprinkle with topping. Bake
350 for 40-45 min.  If you use the tuna cans, fill them about half full.
My grandma gave me this recipe. She grew up on the farms in Canada with
many brothers and sisters and they used the cans to bake this bread in because
of the depression.


--- QM v1.00
* Origin: 10-Forward (1:303/2.16)


Msg #: 13

Date:  15 Aug 89 20:44:00
From:  Bob Butler on 109/30
To:    Sheryl Lewinter on 109/312
Subj:  Sourdough white bread

I've had good success with this recipe every time I've tried it. It's from
"Farm Journal's Homemade Breads"

-BQBE-  Begin QuikBook Recipe Export

Title: Farm Journal's Sourdough White Bread
Keywords: Sourdough, Breads

  1 c Sourdough starter
  2 c warm water (105 - 115 F)
2 1/2 c sifted flour
1 pkt active dry yeast
1/4 c warm water (105 - 115 F)
  1 c milk
  3 T sugar
  2 t salt
  3 T butter or margarine
8 1/2 - 9 1/2 c sifted flour
  1 T butter or margarine, melted

Makes 3 loaves.

In a large glass, stoneware or plastic bowl, using a wooden spoon,
stir together starter, 2 c warm water and 2 1/2 c flour until well
blended.  Cover loosely with plastic wrap.  Let stand in a warm place
(85 F) at least 12 hours.

In a small bowl, sprinkle yeast over 1/4 c warm water; stir until

In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter
until warm (105 - 115 F).  Remove from heat, stir in yeast mixture.

Stir yeast mixture into starter mixture.  Stir in 2 1/2 c flour until
well blended.  Cover loosly with plastic wrap.  Let rise in a warm place
until almost doubled, about 45 minutes to one hour.

Stir down batter, Gradually stir in enough additional flour to make a
soft dough,  Turn out dough onto lightly floured surface, knead until
smooth and elastic, about 5 to 7 minutes.

Divide dough into thirds, cover and let rest 10 minutes.

Shape each third into a loaf.  Place each into a greased 8 1/2 x 4 1/2 x
2 1/2 loaf pan.  Cover and let rise until doubled, about 45 minutes to
one hour.

Bake in 375 F oven 40 minutes, or until loaves are golden brown and
sound hollow when tapped.  Immediately remove from pans.  Brush tops of
hot loaves with melted butter.  Cool on racks.

-EQBE-  End QuikBook Recipe Export

--- FD 2.00
* Origin: TBDI - The Butler Did It (or maybe it was the cook?) (1:282/12.1)


Msg #: 18

Date:  21 Aug 89 18:52:00
From:  Bob Butler on 109/30
To:    All on 109/312
Subj:  More sourdough

I tried two of the breads, the Sourdough Pumpernickle and The Doctor's
Sourdough Bread.  The Pumpernickle was fantastic, even though I substituted
medium rye flour for dark rye flour.  I froze one of the loaves just before the
final rising and it was just as tasty thawed and baked.  It didn't rise as
much, but I think I was impatient and didn't give it enough time.

The Doctor's Bread I tried for the first time today.  I'd give it a C+.  I did
have some mishaps when I made it, so perhaps it is better if done correctly.  I
got busy and ended up having to punch it down and give it an additional rising,
and when I was ready to bake the bread was just barely over the edge of the pan
and then it deflated a bit.  I wouldn't think either of these would effect the
flavor much, though.

-BQBE-  Begin QuikBook Recipe Export

Title: The Doctor's Sourdough Bread
Keywords: Sourdough,Breads
Servings: 18

    1 c  Sourdough Starter                   2 c  Warm Water
    2 c  Warm Milk                           1 T  Butter
    1 pk Active Dry Yeast                  1/4 c  Honey
    7 c  Unbleached Flour                  1/4 c  Wheat Germ
    2 T  Sugar                               2 t  Salt
    2 t  Baking Soda

Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight.

Next morning mix in the butter with warm milk and stir in yeast until
until dissolved.  Add honey and when thoroughly mixed, add 2 more cups of
flour, and stir in the wheat germ.

Sprinkle sugar, salt, and baking soda over the mixture.  Gentlypress into
dough and  mix lightly.  Allow to stand from 30 to 50 minutes until mixture
is bubbly.  Add enough flour until the dough cleans the sides of the bowl.
Then place the dough on a lightly floured board and kead 100 times or until
silky mixture is developed.  Form into 4 1-lb loaves, place in well-greased
loaf pans 9 x 3 size.  Let rise until double, about 2 to 3 hours in a warm

Then bake in hot oven, 400 degrees F, for 20 minutes.  Reduce oven temp. to
325 degrees F. and bake 20 minutes longer or until thoroughly baked.
Remove from pans and place loaves on rack to cool.  Butter tops of loaves
to prevent hard crustyness.

Makes 4 1-lb Loaves

-EQBE-  End QuikBook Recipe Export
-BQBE-  Begin QuikBook Recipe Export

Title: Sourdough Pumpernickle
Keywords: Sourdough,Breads
Servings: 10

1 1/2 c  Active Sourdough Starter            2 T  Caraway Seeds, Chopped
    2 c  Unsifted Rye Flour                1/2 c  Boiling Black Coffee
  1/2 c  Molasses                          1/4 c  Dry Skim Milk
    2 t  Salt                                3 T  Melted Shortening
  1/2 c  Whole Milk                      2 3/4 c  Unbleached Flour
    1 pk Active Dry Yeast

Pour boiling coffee over chopped caraway seeds.  Let the mixture cool and
then add it to the rye flour and starter which have previously been mixed
well.  Let stand for 4 to 8 hours in a warm place, preferabley overnight.

Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached
flour and yeast.  Mix well.  Cover the bowl and let rise to double.  Then
knead on floured board and shape into two round loaves on baking sheet.
Let rise until double again and bake at 350 degrees for 30 minutes or until

-EQBE-  End QuikBook Recipe Export

--- FD 2.00
* Origin: TBDI - The Butler Did It (or maybe it was the cook?) (1:282/12.1)


Msg #: 19

Date:  21 Aug 89 18:56:00
From:  Bob Butler on 109/30
To:    All on 109/312
Subj:  Final Sourdough

The other recipe I tried was the sourdough pizza crust recipe. Yum!  We
actually used it for "pizza buritos" (mix all the pizza ingrediants in a food
processor, spread on the dough and wrap it up like an egg roll or a burrito).
They were very good.

Title: Sourdough Pizza Shells
Keywords: Sourdough,Pizza
Servings:  4

    1 c  Sourdough Starter                   1 T  Shortening, Melted
    1 t  Salt                                1 c  Flour

Mix ingredients, working in the flour until you have a soft dough.  Roll
out into a flat shape.  Dash oil over a dough sheet and place dough on it.
Bake about 5 minutes.  It doesn't take long, so watch carefully.  Have
pizza sauce and topping ready and make pizza as usual.  Then bake as usual.

-EQBE-  End QuikBook Recipe Export

--- FD 2.00
* Origin: TBDI - The Butler Did It (or maybe it was the cook?) (1:282/12.1)


Msg #: 7

Date:  29 Aug 89 20:19:32
From:  Theresa Bryant on 109/30
To:    Theresa Bryant on 109/312
Subj:  Re: Banana Bread

> This is a recipe I tried the other night.  Had some bananas
> that definately tasted better in this bread than they would
> have otherwise.
> I left out the nuts and the bread was still gobbled up by
> co-workers.
> I also doubled the recipie with no noticible problems.

> Cream: 1 c. white sugar
>        1/2 c. butter or shortening
> Add:   3 well ripened bananas
>        2 beaten eggs
> Add:   2 c. sifted flour
>        1 t. soda
> Add:   1 c. nuts
> Bake at 350 degrees for about 1 hour.
> TB

* Origin: THE LIVEWIRE: Totally Electrifying in Chattanooga, TN. 615/875-6540
(Opus 1:362/130)


Msg #: 47

Date:  31 Aug 89 20:35:51
From:  Ellen Cleary on 109/30
To:    Bob Branch on 109/312
Subj:  Recipe: Spoon Bread

I have other recipes for this that I will be happy to share.  I have tried
several versions, since I had no idea what this should be like.  I have
concluded that it isn't one of my favorites.  But if it's what you're looking
for and you'd like some other versions, I'll be happy to share them.

2 c milk
1 tsp salt
1/2 c corn meal
3 eggs separated
2 Tbsp butter
1/2 tsp baking powder

Preheat oven to 350 degrees.  Grease a 1 qt. casserole.

Bring milk to a boil.  Add salt to cornmeal.  Add to milk. With wooden
spatula, stir until thick, about 5 minutes.

Beat in yolks, butter and baking powder.  Let rest a few minutes. Beat whites
until stiff.  Fold in. Place in casserole.

Bake 40 minutes, until puffed.

Serves 6

--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA  (1:396/10.2)


Msg #: 48

Date:  31 Aug 89 20:44:56
From:  Ellen Cleary on 109/30
To:    Doug Smith on 109/312
Subj:  Recipe: Whole Wheat Banana Bread

1/2 c butter
1 c sugar
2 eggs, slightly beaten
1 c mashed bananas (3 medium)
1 c flour
1/2 tsp salt
1 tsp soda
1 c whole wheat flour
1/3 c hot water
1/2 c chopped walnuts

Melt butter.  Blend in sugar. Mix in beaten eggs and mashed bananas, blending
until smooth.  Sift flour, salt and soda.  Stir in whole wheat flour. Add
alternately with hot water. Stir in nuts.

Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes.

--- msged 1.99S ZTC
* Origin: What's Cookin' at Ellen's House? New Orleans, LA  (1:396/10.2)


Msg #: 49

Date:  31 Aug 89 20:51:01
From:  Ellen Cleary on 109/30
To:    Mike Avery on 109/312
Subj:  Recipe: Fairy Gingerbread

I'm not going to have time to enter my collection before I go, but I can at
least send you one.  

1 c sugar
1/2 c butter
2 eggs
1 c milk
1 c molasses
2 1/2 c flour
1/2 tsp soda
1 Tbsp ginger

Preheat oven to 350 degrees.  Grease a shallow pan.

Cream sugar and butter.  Add eggs, milk and molasses, mixing thoroughly.

Sift flour, soda and ginger.  Sift again into creamed mixture.  Beat well.
Pour into pan.

Bake 45 mins.

16 pieces.

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