Making the Loaf

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Bread Information
MC

Amount Measure Ingredient — Preparation Method
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Directions only

Making the Loaf

Kneading

Kneading develops the gluten in the flour to form a framework for holding
the gases given off
by the yeast. The KitchenAid mixer not only effortlessly tackles kneading
but provides the
constant rhythm necessary for best results. After all the flour has been
added, continue to
knead for approximately 2 minutes until the dough is smooth and satiny, not
sticky. Shape the
dough into a ball and place in an oiled bowl. Brush the top of the dough
with additional oil to
prevent a crust from forming while rising. Cover the bowl with a towel or
plastic wrap and let
rise in a warm (70 degrees F to 85 degrees F) place, free from drafts.

Rising

Let the dough rise until double in size. To test the dough, depress two
fingers into the center
and if the dent stays, it has doubled. Punch the dough down by pushing your
fist into the center
of the dough and pulling the edges over to the center. Turn the dough over.
Letting the dough
rise a second time before shaping will yield a finer textured loaf.

Shaping

There are many ways to shape a loaf. Specialty breads, such as braids or
rolls, will generally
include directions in the recipes. Two simple methods for shaping standard
loaves are as
follows:

Form the dough into an oval the size of the pan, stretching and turning
ends of the dough
under and pinching into a seam. Place in prepared pan, seam side down.
Roll the dough into a rectangle slightly longer than the size of the
pan. Beginning with the
shorter side, roll dough towards you. Seal long seam as well as ends
with hands. Fold
sealed ends under and place loaf, seam side down, into prepared pan.

Baking

Place loaves in the center of the oven, leaving space for the heat to
surround the pans. To
check for doneness, remove one loaf from its pan and tap the bottom. If it
sounds hollow it is
done. Turn loaves onto racks immediately after baking to prevent sogginess.

Bread Making Tips

1.Always store flour in an airtight container in a cool, dry place. For
long-term storage,
store flour and yeast in refrigerator or freezer.
2.To measure flour, spoon it lightly into a dry measuring cup and level
with a spatula.
3.Use the Grain Mill to grind whole wheat berries and other grains into
flour. One cup of
grain yields approximately 1-1/4 cups of flour, except for rolled oats
which yields 7/8
cup of flour.
4.Always check liquid temperature with an accurate thermometer.

5.Allow bread to rise in a warm, draft-free place. Place bowl of dough on
rack over pan
of warm water. Or, set oven on lowest setting for 10 minutes. Turn oven
off and place
bowl of dough in oven.
6.For soft crusts and extra shine, brush finished bread with melted
butter and cool
uncovered.
7.For crispier crusts, brush loaves with a mixture of one egg white and
one tablespoon of
cold water before baking.
8.Inverting finished bread onto racks immediately from oven prevents a
soggy loaf.
9.Some large recipes and soft doughs may climb over the collar of the
dough hook. This
indicates the dough needs more flour. The sooner all the flour is
added, the less likely
the dough is to climb the hook. Try starting with all but the last cup
of flour in the initial
mixing process. Then add the remaining flour as quickly as possible,
never exceeding
the total amount given in the recipe.
10.Dough made with whole grain flour may not form a ball on the dough hook
during
kneading. However, as long as there is contact between the hook and the
dough,
kneading will be accomplished.
11.Allow bread to cool completely before slicing.
12.Baked yeast breads may be stored in the freezer for up to six months.
Wrap securely in
plastic wrap or aluminum foil. To thaw, let stand at room temperature
for 3 hours.

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Title: ORIENTAL NOODLES WITH CHILI AND CASHEWS
Categories: Chinese, Vegetarian
Yield: 2 servings

13/16 c Plain flour
1 pn Salt
1 1/3 Eggs
1/3 Egg

—————————SAUCE—————————
1/3 ts Vegetable oil
1/3 sm Red chili
1/3 Spring onion
83 1/3 g Snow peas
3/16 ts Sesame oil
1/16 c Light soy sauce
3/16 c Malt vinegar
1/16 c Cashew paste
1/3 tb Lime juice
1/3 ts Lime rind
1/3 Red Chili
3/16 c Roasted Cashews

Preparation: Lightly beat the eggs (keep the 4 and the
1 separate)

Finely chop one of the chiles, and the spring onion.
Thinly slice the snow peas. Finely shred the lime rind
and the second red chili.

As an alternative to making your own noodles, chinese
thread noodles are a suitable (but not as nice!)
substitute, as is tagliatelle.

1. To make the noodles sift the flour and salt into a
bowl.
Make a well in the centre and add the 4 beaten
eggs, gradually
importing into the flour with a fork. Turn onto a
lightly
floured surface and knead until smooth and elastic
(about 5
minutes). Cover and stand for 30 minutes.

2. Divide the dough into 4 portions. Cover with a tea
towel. Roll one
portion of the dough to 3mm thickness using a
rolling pin or sharp
knife. Roll up the sheet of pasta completely and
cut into 5mm wide
strips. Carefully unroll the strands.

Repeat the process with the remaining portions of
dough. Spread onto
a dry tea towel and sprinkle with plain flour. Set
aside.

3. Prepare the sauce whilst the pasta is standing.
Heat the oil in a pan
and add the chilli, spring onion and snow peas.
Cook over a low heat
for 2-3 minutes. Add the sesame oil , soy sauce,
vinegar, cashew paste,
lime juice and rind. Stir to combine. Cook,
stirring, over a gentle
heat for 3-4 minutes.

4. Cook the pasta in a large pan of boiling water
until just tender.
Drain, spoon over the sauce and toss to combine.
Sprinkle over
shredded chili, cashews and serve.

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Glazed Beagle Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dog Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons beef bouillon granules
1/3 cup oil
1 cup boiling water
2 cups rolled oats
3/4 cup cornmeal
1/2 cup milk
1 cup grated cheese
1 egg — beaten
1 cup rye flour
2 cups white flour
Topping:
1 cup beef broth
1/2 teaspoon garlic powder
3 tablespoons oil

Add bouillon and oil to boiling water then add oats. Let mixture stand for a
few minutes. Stir in the cornmeal, milk, cheese, and egg. Slowly stir in the
flours. Knead on a lightly floured surface until the dough is smooth and no
longer sticky. Roll out to about 1/4 inch thick and cut into bone shapes.
Place on a greased baking sheet. Spoon topping over biscuits. Turn them over
and repeat with other side. Bake at 325û for 45 minutes or until lightly
browned on bottom. Turn off the oven and leave biscuits in until cool.

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Per serving (excluding unknown items): 3914 Calories; 178g Fat (41% calories
from fat); 109g Protein; 469g Carbohydrate; 318mg Cholesterol; 2405mg Sodium

NOTES : Diana’s

New Zealand Easter Spice Biscuits

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Jude1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***BISCUITS***
250 grams self-raising flour
120 grams soft brown sugar
2 teaspoons spice mixture — (see below)
1 pinch salt
160 grams cubed cold butter
***SPICE MIX***
2 tablespoons ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 teaspoon ground mixed spices

* Mix together and use when required.

Easter Biscuit: Combine sugar, flour and spice mixture together. Add the salt
.
Rub in the butter and mix to a firm dough. Rest in the refrigerator for 24
hours. Roll dough out on a floured surface and cut to desired shapes and sizes
.
Cook at 160 C for 20-25 minutes. Leave to cool on baking racks. Sprinkle with

icing sugar if desired.

Easter Strawberry Shortcakes: To make Easter strawberry shortcakes place halve
d
strawberries and whipped cream on two biscuits. Stack them and top with a plai
n
biscuit.

Title: Lemon Tuna Pasta
Categories: Kids, Fish, Pasta, Everyday
Servings: 4

4 ts Butter
1 ts Oil; olive
4 lg Garlic cloves, chopped
1/8 c Lemon juice
3 ts Capers, drained
18 Black olives,pitted sliced
2 cn Tuna; chunk,drained
Pasta; penne , cooked anddr
4 ts Butter (add at end)

Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add
lemon juice, capers and olives and cook another 2 minutes. Turn heat to
lowest setting. Add tuna separate it (do NOT flake) with a fork. Heat
through, stirring gently. Drain pasta. Add remainder of butter and sauce to
hot pasta, tossing well.
posted by Anne MacLellan

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BLUEBERRY BREAKFAST SHAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits Seasonal
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Plain Yogurt
1 c Fresh Blueberries
1 md Ripe Banana
1/2 c Orange Juice

Combine the yogurt, blueberries, banana, and orange
juice in a blender. Blend until smooth and frothy.
Pour into glasses.

From: The Food Section Of The Denver Post Magazine
Section 07-31”

Posted by: Rich Harper

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Overnight Bread Pudding

Recipe By : Woman’s Day 12-17-96
Serving Size : 4 Preparation Time :0:06
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 8 oz loaf French Bread, ends trimmed, cut diagonally — 1
inch thick
3 c milk
6 lg eggs
2 tbsp sugar
1 tbsp vanilla
1/2 tsp ground cinnamon
1 tbsp butter or margarine

Grease a shallow 2 1/2-qt baking dish. Arrange bread in a single layer
in prepared dish, squeezing slices to fit if necessary.

In large bowl whisk milk, eggs, sugar and vanilla until blended. Pour
evenly over bread. Sprinkle cinnamon over top. Cover and refrigerate
overnight or up to 24 hours.

To Serve: Heat oven to 350. Uncover baking dish, dot pudding with
butter and bake 45 minutes or until set and a lightly golden brown.

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Title: Spicy Rice and Nuts
Categories: Side dish, Rice, Vegetarian
Yield: 6 servings

3 tb Vegetable oil or ghee
1 c Diced celery
1 ts Asafetida
1 tb Ginger, grated
1/4 ts Chili seeds
1 ts Cumin seeds
1 ts Garam masala
3 c Long grain brown rice
4 1/2 c Water
1 tb Soy sauce
1/4 c Raisins
1/8 c Cashews, toasted
1/8 c Peanuts, toasted
1/8 c Sliced almonds, toasted
1/8 c Sesame seeds, toasted

Saute first 3 ingredients together till celery and/or onion turns
translucent. Add the next 4 ingredients and fry till spices begin to
turn brown and you can smell them in the air. Add the rice and
stir-fry till it begins to turn golden brown. Then add the next 3
ingredients, mix well with spoon and bring to a boil. Cover and turn
heat down to medium-low so it maintains a gentle roiling boil for 10
to 15 minutes. Turn down and simmer for 15 to 20 minutes. Garnish
with nuts and seeds before serving. Makes 6 to 8 servings.

Kathy Hoshijo, "Kathy Cooks — Vegetarian, Low Cholesterol Posted by
Karen Mintzias

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Cha Gio (Vietnamese Spring Rolls)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Oz Cellophane Noodles
1 Lb Ground Lean Pork
1 Lg Onion
2 Tbsp Tree Ears Dried Mushroon (Nam Meo)
3 Cloves Garlic — f. chopped
8 Oz Crab Meat
4 Oz Shrimp — shelled and chopped
1/2 Tsp Pepper
———-
20 Sheets Dried Rice Paper (Banh Trang)
4 Eggs — beaten
2 C Peanut Oil

Soak noodles in warm water for 20 minutes and cut into 1-inch lengths.

Soak Tree Ear in warm water for 30 minutes, drain and finely chop.

Combine the filling ingredients in a bowl and set aside.
Cut a round rice paper sheet into quarters. Place the cut rice paper on a
flat surface. With a pastry brush, paint beaten egg over the entire
surface of the rice paper piece. Before filling, wait for the egg mixture
to take effect, softening the wrappers; this take about 2 minutes. When
you become adept at this, you can work on several wrappers at a time. When
the wrapper looks soft and transparent, place about one teaspoon of
filling near the curved side, in the shape of a rectangle. Fold the side
over to enclose the filling and continue to roll. After filling all the
wrappers, pour the oil into a large frying pan, put the spring rolls into
the cold oil, turn the heat to moderate, and fry for 20 to 30 minutes
until a lovely golden brown. (This is a special method of keeping spring
rolls crisp.)

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Per serving: 4661 Calories; 454g Fat (87% calories from fat); 99g Protein;
54g Carbohydrate; 1097mg Cholesterol; 2732mg Sodium

Serving Ideas : Serve with lettuce, cilantro, mint and nuoc cham

NOTES : The Vietnamese spring rolls are much smaller and more crisp than
the Chinese version. Unlike the Chinese spring rolls, they can be
rolled in the morning, then covered and refrigerated for several
hours before cooking. After cooking they will keep nice and crisp
in 150-degree oven for up to 3 hours. BTW you can substitute
shrimp and crabmeat with more ground pork or chicken if you don’t
like seafood.

Title: “CAPITOL PUNISHMENT” CHILI
Categories: Chili, Wp
Servings: 4

1 tb Oregano
2 tb Paprika
2 tb MSG (monosodium glutamate)
9 tb Chili powder, light
4 tb Cumin
4 tb Beef bouillon
(instant, crushed)
24 oz Old Milwaukee beer
2 c Water
4 lb Extra lean chuck,
Chili grind
2 lb Extra lean pork,
Chili grind
1 lb Extra lean chuck,
Cut into 1/4″ cubes
2 Large onions, finely chopped
10 Cloves garlic,
Finely chopped
1/2 c Wesson oil or kidney suet
1 ts Mole (powdered),
Also called mole poblano
1 tb Sugar
1 ts Coriander seed (from Chinese
Parsley, cilantro)
1 ts Louisiana Red Hot Sauce
(Durkee’s)
8 oz Tomato sauce
1 tb Masa Harina flour
Salt to taste

In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef
bouillon, beer and 2 cups water. Let simmer.

In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with
Wesson oil or suet. Drain and add to simmering spices. Continue
until all meat is done.

Saute chopped onion and garlic in 1 T. oil or suet. Add to spices
and meat mixture. Add water as needed. Simmer 2 hours. Add mole,
sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min.

Dissolve masa harina flour in warm water to form a paste. Add to
chili. Add salt to taste. Simmer for 30 minutes. Add additional
Louisiana Hot Sauce for hotter taste.

Makes 1 pot.

MMMMM