Detmold Sourdough Bread
Ingredients & Directions -Sourdough breads, although -lower in yeast content than -regular yeasted -breads, are never entirely -yeast-free. An exception -to this is -sourdough bread using -Detmold* starter, a -specific strain of -lactobacillus which is able -to ferment flour. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, FIRST EVENING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% It is best to make a new starter with every batch of bread. To 1/2 tsp DETMOLD powder, add 1 cup warm (85F) water and approximately 1 cup of flour, such that the mixture has the consistency of thick soup. Cover and keep in a warm place (e.g. the oven with light on) for 24 hours. There should tehn be bubbles in the mixture and a dark coloured liquid should have separated. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF STARTER, SECOND EVENING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Add the starter mixture to 8 cups of warm water and optionally cooked sweet rice (see below). Add sufficient flour to give the consistency of thick soup. cover and let sit overnight in a warm place. The sponge can be made from water and flour only, but a much sweeter bread results from using a significant amount of cooked sweet rice. Twoo cups of dry sweet rice can be cooked in 8 cups of water and allowed to cool for the sweet rice ingredient mentioned above. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PREPARATION OF DOUGH, NEXT MORNING %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% The sponge has now risen, and 1 cup of this could be saved for subsequent starter if kept refrigerated and used within a few days. However, even in the refrigerator, the mixture will soon acquire wild yeasts and no longer be completely yeast-free. Add to the risen starter more flour until it becomes a kneadable dough. This will require 12-18 cups of whole wheat flour. Knead the dough as little as possible. Form the dough into loaves (about 5) and place into well oiled pans. Ordinary bread pans do work, but the bread tends to be thick crusted and to dry quickly. Round cans such as coffee cans, or 48 oz juice cans give a bread that rises better and dries less quickly. Cover the pans with aluminum foil and let them sit in a warm place for at least 4 hours. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% BAKING BREAD, AFTERNOON %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% Place the loaves in a cold oven and turn the oven to 350F. Bake for about 1-1/2 hours TOTAL oven time. Freeze the bread if it is not going to be used within the next few days. It is best to use freezer bags with the air drawn out, and double sealed. DETMOLD* Starter is available in health food sotres, or from: Paul Wallenboren, PLAZAM Ltd., Box 127, Gardner, Colorado. 81040. Origin: Yeast-Free Feast: Recipes and Ideas to Help Control Yeast Related and other Environmental Health Problems, by Paula Medd. Shared by: Sharon Stevens, Oct/94. Yields 1 Servings
Welsh Cakes(welsh)
Ingredients & Directions 1 lb Flour 1/2 ts Mixed spice 4 oz Margarine 1 ts Baking powder 4 oz Lard 1 Egg 4 oz Currants Pinch salt 6 oz Sugar 2 tb Milk (PICAU AR Y MAEN) Sift the flour, baking powder and salt together. Rub in the fat and add the other dry ingredients. Beat the eggs lightly and add with enough milk to make a firm paste. Roll out on a floured board to a thickness of 4 inch and cut into rounds. Cook on a greased griddle for about 3 minutes on each side. until golden-brown. Cool and sprinkle with sugar. Serve alone or with butter. Yields 12 Cakes
Cranberry Trifle With Pumpkin Butter Cake
Ingredients & Directions 1 Recipe Pumpkin Butter Cake – (see below) 1 Recipe Cranberry Compote – (see below) 1 Envelope unflavored gelatin 1/4 c Cold water 6 Egg yolks 1/3 c Sugar 1/4 ts Salt 1 c Milk 2 1/4 c Whipping or heavy cream 1/4 c Brandy (optional) Raspberry preserves – (optional) -PUMPKIN CAKE- 1 3/4 c All-purpose flour 1 1/4 c Sugar 2 1/2 ts Baking powder 1 ts Pumpkin pie spice 1/2 ts Salt 1/3 c Softened butter 2/3 c Milk 1 Egg 1/3 c Milk 1/2 c Pumpkin puree -CRANBERRY COMPOTE- 1 12-oz bag fresh or frozen – cranberries 3/4 c Sugar 1 tb Orange-flavored liqueur 1 tb Grated lemon zest In a small saucepan, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 3 minutes. In medium saucepan, combine egg yolks, sugar and salt. With wire whisk, beat mixture until very thick. In small saucepan, heat milk just to boiling point; whisk in egg mixture. Cook egg mixture over low heat, whisking constantly, until mixture thickens like a light custard. Remove from heat; stir in gelatin. Transfer mixture to a large bowl; stir in prepared cranberry compote; chill until mixture mounds, about 1 hour. Whip heavy cream; reserve 1/2 cup for garnish. Fold remaining cream into cranberry mixture. If desired, sprinkle cake with brandy, then spread with preserves. To assemble, place one cake layer in the bottom of a 3-quart glass bowl, then spoon on half of the cranberry mixture. Top with remaining cake layer, then spoon on remaining cranberry mixture. Garnish with reserved whipping cream. PUMPKIN CAKE: In a large bowl with an electric mixer, beat 1 3/4 cups all-purpose flour, 1 1/4 cups sugar, 2 1/2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt, 1/3 cup softened butter and 2/3 cup milk for 2 minutes. Add 1 egg and an additional 1/3 cup milk; beat 2 minutes. Fold in 1/2 cup pumpkin puree. Pour into a greased 9-inch round cake pan. Bake in a 375-degree oven for 35 minutes or until toothpick inserted in center comes out clean. From Yields 1 Servings
Greek Isle Bread For Bread Machine
Ingredients & Directions -REGULAR LOAF- 1/2 c Water 2 c White bread flour 3 tb Yogurt (plain) 2 ts Dry milk 1 tb Sugar 1 ts Salt 2 ts Butter pn Garlic powder 4 ts Black olives; chopped 1/2 ts Sweet basil 1/2 ts Dill weed 2 1/2 tb Feta cheese 2 1/2 tb Cucumber; pureed 1/2 ts Fast-Rise yeast *** OR *** 1 ts Active-Dry yeast LARGE LOAF 3/4 c Water 3 c White bread flour 1/4 c Yogurt (plain) 1 tb Dry milk 1 1/2 tb Sugar 1 1/2 ts Salt 1 tb Butter 1/4 ts Garlic powder 2 tb Black olives; chopped 3/4 ts Sweet basil 3/4 ts Dill weed 1/4 c Feta cheese 1/4 c Cucumber; pureed 3/4 ts Fast-Rise yeast *** OR *** 1 1/2 ts Active-Dry yeast Unique is the word for this loaf. Don’t let the combination of ingredients scare you off — the texture created by the feta cheese combined with the smallest hint of cucumber makes this a wonderful bread. This is definitely a bread to accompany a hot meal. It’s recommended with char-grilled marinated lamb chops or your favorite lamb kabobs. SUCCESS HINTS: Cucumber should be peeled, seeded, and then pureed. If the feta cheese is packed in water, drain well. Finely chop the black olives. This recipe can be made with the regular and rapid-bake cycles. CALORIES: 142 PROTEIN: 14% CHOLESTEROL: 7.87mg CARBOHYDRATES: 69% SODIUM: 85.4mg FAT: 17% Yields 8 Servings
Texas Tornado Cake
Ingredients & Directions 1 1/2 c Sugar 1 c Chopped nuts 2 Eggs Icing 2 c Fruit cocktail 1/2 c Butter 2 ts Baking soda 3/4 c Sugar 2 c Flour 1/2 c Evaporated milk 1/4 c Brown sugar 1 c Flaked coconut Sift baking powder and flour. Add sugar, eggs, and fruit cocktail. Blend well. Pour batter into well greased, lightly floured 9 x 13 inch pan. Mix the brown sugar with nuts. Sprinkle over batter. Bake at 325 degrees for 40 to 45 minutes. ICING Boil the butter, sugar, and milk together for 2 minutes. Stir in coconut. Mix well. Spoon over hot cake. Yields 1 servings
West Haven Chocolate Cake
Ingredients & Directions 8 oz Dates; Pitted, Chopped 1 ts Baking Soda 1 c ;Boiling Water 1 3/4 c Flour; Unbleached, Sifted 2 tb Cocoa; Baking 1/2 ts Salt 1 c Shortening; Vegetable 1 c Sugar 2 Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 c Walnuts; Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. Yields 16 Servings
Honey Sauce For Bread Pudding
Ingredients & Directions 1/3 c Margarine, pareve 3 Egg yolks 1 tb Honey 1 c Sugar 1/3 c Boiling water Cream margarine and sugar. Add slightly beaten egg yolks and water and cook over very low flame until mixture thickens. Remove from flame and add honey. Serve over bread pudding. Yield: 1/2 cup Yields 1 servings
