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
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
Beer Bread
Ingredients & Directions 3 c Flour 1 tb Honey 3 3/4 ts Baking powder 12 oz Beer 2 1/4 ts Salt 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. Yields 8 servings
Holiday Fruitcake #1
Ingredients & Directions 2 1/2 c Sifted flour 1 ts Baking soda 2 Eggs; lightly beaten 2 2/3 c Mincemeat (28 oz = 2-2/3 cp) 1 cn Eagle Brand sweetened; -condensed milk 2 c Mixed candied fruit (a 1-lb -jar equals 2 cups) 1 c Walnuts; chopped Butter a spring form or 9-inch tube pan, line with waxed paper, butter again. Sift flour & soda. Combine eggs, mincemeat, milk, fruit & nuts. Fold in dry ingredients. Pour into pan. Bake in slow (300 degree) oven for 2 hours or until center springs back when touched & top is golden. Cool. Turn out, remove paper. MRS TOM S. (HEIDI) KELLY From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive, Yields 8 Servings
Millet Bread
Ingredients & Directions 1 c Plain yogurt or buttermilk 1/4 c Butter 1 tb Honey 1 pk Dry yeast 1/4 c Warm water 2 Eggs 2 c AM Millet Flour 1/2 c AM Soy Flour Combine yogurt and butter in saucepan, heating slowly to melt butter. Dissolve yeast and honey in the warm water; add yogurt mixture and blend. Beat in eggs; add flours and beat well. Pour into well-oiled 4″ x 8″ loaf pan and let rise for 45 minutes. Bake at 375 F. for 40-45 minutes or until done. Cool before cutting. Yields 1 loaf
Strawberry-pecan Bread
Ingredients & Directions 2 Eggs 1 c Granulated sugar 1 1/2 c All-purpose flour 2 ts Ground cinnamon 1/2 ts Salt 1 ts Baking soda 1 pk (10-oz) frozen; sliced -strawberries or red -raspberries in syrup; -partially thawed 1 1/2 c Coarsely chopped pecans or -walnuts 1/2 c Oil Beat eggs, sugar and oil until well combined. Add flour, cinnamon, baking soda and salt. Beat until well blended (batter should be thick). Stir in the partially thawed, undrained berries and the nuts. Pour batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for 55-65 minutes, or until tester comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack. Wrap and store in refrigerator. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 12 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
