Bread Machine Tips

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Directions Only

Bread Machine Tips

1.Use good quality hard wheat unbleached, unbromated flour that has at
least 12 grams of
protein per cup. (I like King Arthur)
2.Use fresh, quick dissolving active yeast, not rapid rise.
3.Open the machine and check the dough during the first 5 – 10 minutes of
the first
kneading cycle!!! Even if your manual says not to do it: flour acts as
a sponge absorbing
moisture on wet days and becoming dehydrated during dry weather. You’ll
have to
adjust for fluctuating humidity and barometric pressure by adding small
amounts of flour
or liquid to the dough.
4.If you’ve never made bread before and don’t know what dough is supposed
to look
like, buy a package of frozen bread dough (available at your local
supermarket), and let
it defrost according to the package directions. Place it on a lightly
floured surface and
play with it until you are familiar with the consistency. This is what
you’re aiming for in
the bread machine.
5.Now, to adjust the dough in your bread machine during the first knead
cycle: wait until
the ingredients have been kneaded for 3-4 minutes. If the dough looks
sticky and wet
and is coating the bottom and sides of the pan, then sprinkle in flour,
a tablespoon at a
time (you may need up to an extra 1/2 cup) while the machine is
kneading, until you
have a smooth, supple ball of dough. If the mixture is dry and
corrugated looking or the
dough doesn’t hold together then sprinkle in additional liquid, a
little at a time, until the
dough is smooth and pliable and forms a cohesive ball. If you’ve
wandered away from
your machine only to return to find a wet messy glob or a dry desert
thumping around in
the machine, press stop (you can do this at any time – except if the
machine has gone
into the bake cycle), add a small amount of flour or liquid and press
start. Stick around
and make additional adjustments, if necessary, until the dough looks
right.
6.I have found that when you are either making dough, or placing the
ingredients in the
machine to make bread at that time, you can add either the liquids
first or the dry
ingredients first. The major exception to this is the old dak (no
longer made) where the
yeast must be placed in the bread pan first in a position farthest away
from the kneading
blade. When programming ahead make sure to place any dried fruits away
from contact
with wet ingredients as they will absorb those liquids and throw off
the recipe.

Extra kneads and extra rise times all contribute to the depth of flavor,
character of the crumb
and general personality of a loaf of bread. One of the reasons I dislike
rapid rise yeast and
rapid cycles on the bread machines is that the dough really requires the
entire life span of the
yeast to become the amazing miracle that is bread. If you are partial to
whole grain breads and
are winding up with lower loaves than you wish, then try a double knead
cycle: place the
ingredients in the machine and program for dough or manual. At the end of
the final knead
reprogram the machine for bread (of Whole Wheat) and press start. You’ve
given the dough
an extra work-out to develop the gluten – that will result in a higher loaf.
For an even higher
loaf you can (if your machine permits) program for a longer rise time, or
simply remove the
dough from the pan after the final rise cycle (but before baking) transfer
it to a bread pan and
allow it to raise in a warm place until doubled in bulk. Then bake it in the
oven.

Sweet doughs with lots of butter and eggs also respond well to a second long
rise in a cool
place. I remove my brioche from the machine after the dough cycle is
complete. I place it in a
large freezer strength zip lock bag and refrigerate it overnight. Then I
place it back in the
machine (my Zojirushi has flexible programming), program for 2nd rise and
bake. If you can’t
program your machine this way you can place the dough in a bread pan after
you remove it
from the machine, give it a long, refrigerated rise, and then bake it in the
oven. Even non-wheat
and non-sweet doughs can benefit from this extra rise.

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Title: JALAPENO POPPERS
Categories: Appetizers, Mexican
Yield: 1 batch

4 sl Bacon; chopped up
1/2 c Onion; chopped small
1/2 c Mushrooms; chopped small
8 oz Cream cheese
1/2 c Monterey jack
1/2 c Mozzarella

Fry the bacon, onion, and mushroom together until bacon is crisp;
drain well and let cool. Mix all ingredients together. Slice
peppers in half, stuff with mixture. Bake at 350 F. for about
15 minutes.

From: gator@ionet.net (Jim Fayard)
posted on rec.food.cooking

MMMMM

Title: VEGETABLES MORNAY
Categories: Vegetables, Sauces
Yield: 1 servings

2 16 oz. pkg. frozen
-broccoli, carrots, water
-chestnuts and red peppers
4 1/2 oz Jar sliced mushrooms,
-drained
2 tb Margarine or butter
3 tb Flour
1/2 ts Salt
1/8 ts Nutmeg
1/8 ts Pepper
2 c Milk
1/3 c Grated Parmesan cheese
2 tb Dry bread crumbs, if
-desired

The creamy nutmeg Moray sauce is a lighter version of
the traditional sauce. Save preparation time by using
prepackaged frozen vegetables.

Cook vegetables as directed on package. Drain; place
in large bowl. Stir in mushrooms. Meanwhile, melt
margarine in small saucepan over medium heat. Stir in
flour, salt, nutmeg and pepper; cook until smooth and
bubbly, stirring constantly. Remove from heat.
Gradually stir in milk. Cook over medium heat until
thickened, stirring constantly. Remove from heat; stir
in Parmesan cheese. Pour over vegetables; stir until
well coated. Spoon into serving dish; sprinkle with
bread crumbs. 12 (l/2-cup) servings.

Frozen vanilla yogurt is the surprise ingredient in
this satisfying, but not sinfully sweet, pumpkin pie.

From the files of Al Rice, North Pole Alaska. Feb
1994

—–

STIR-FRIED ARTICHOKES WITH PEA PODS BLACK M

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Tree ear mushrooms, dried
16 ea Baby artichokes, trimmed
2 tb Oil
1 c Pea pods
1/4 c Vegetable stock
1 t Cornstarch
1 tb Dry sherry
1 tb Tamari
1/2 ts Ginger, grated

Pour boiling water over the mushrooms let stand for
10 minutes. Drain set aside.

Cook artichokes in boiling, salted water until just
tender, should be about 10 minutes. Drain set
aside. When cool, cut each artichoke in half.

Heat oil in a wok. Stir-fry artichoke halves, pea
pods mushrooms for 1 minute. Add stock, cover
simmer until the vegetables are tender, be careful not
to overcook, they do not need long. Whisk together
the rest of the ingredients in a small bowl add to
the wok. Cook stir for a further 2 minutes serve.

“Vegetarian Gourmet, Special Low-Fat Issue” 1995

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Title: Al’s chocolate to the max.
Categories: Desserts, Microwave
Yield: 6 servings

6 oz Package of semisweet
Chocolate chips
1 Egg
1 ts Vanilla
1 ts Almond extract
1 tb Creme de cacao liqueur
1 c Whipping cream

Blend together first 4 ingredients while microwaving the cream until
just beginning to boil. With blender going add the hot cream and
blend until well combined. Pour into small sherbet or wine glasses (I
use the disposable plastic ones) and refrigerate for several hours.
This is chocolate to the MAX! Few people refuse one of these and few
can eat more than one.

MMMMM

Spanakopita

Recipe By : Good Housekeeping
Serving Size : 32 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium onion — chopped
2 green onions — thinly sliced
2 tbs vegetable oil
10 oz frozen chopped spinach — thawed
12 oz low-fat cottage cheese
8 oz light cream cheese — softened
1/2 c feta cheese (about 2 oz)
1/2 tsp dried dill
1/4 tsp black pepper
1 large egg
16 oz frozen phyllo — thawed
1/2 c butter — melted

1. In large skillet over medium heat, heat oil and cook onions and green
onions until tender and golden. Remove skillet from heat.
2. Drain spinach and squeeze dry. To onion mixture in skillet, add spinach,
cottage cheese, cream cheese, feta cheese, dill, pepper and egg. Mix well.
3. Remove half of phyllo sheets from package; keep remaining phyllo wrapped
with plastic wrap to prevent drying out. Brush bottom and sides of 13×9″
baking pan with some of the melted butter. Working quickly, place 2 sheets
of phyllo in baking dish, pressing phyllo against side of dish. Lightly
brush with butter. Repeat layering and brushing until first half of phyllo
is gone.
4. Preheat oven to 350x. Spread spinach mixture evenly over phyllo in
baking dish. Unwrap remaining phyllo and place 2 sheets over spinach
mixture, letting edges hang over sides of dish; brush with butter, making
sure to moisten edges. Repeat layering with remaining phyllo and butter.
5. Gently roll edges of phyllo that are hanging over pan inward to form an
attractive border. Bake 45 minutes or until crust is golden and filling hot.
Remove from oven and let stand 10 minutes for easier serving.

Betsy Burtis
Derry, NH

Title: LEMON ICE-BOX PIE (FOR NON-WEIGHT WATCHERS)
Categories: Pies, Pastries
Yield: 1 servings

Crust—–
1 1/2 c Cookie crumbs — lemon
1/2 c Almonds — finely chopped
6 tb Butter
1/4 c Sugar
1/4 c Heavy Cream
Filling—–
1 c Powdered Sugar
6 oz Cream Cheese — softened
1/2 c Sour Cream
1/2 c Whipped Topping
3 1/2 oz Box lemon pie filling
1 3/4 c Milk
1 ts Lemon Juice
1 ts Lemon rind — grated
Topping—–
2 c Whipped Topping
1/4 c Lemon drop hard candies —
Finely crushed

For crust: Mix cookie crumbs, ground almonds, butter,
sugar and heavy cream together. Pat in bottom and up
sides of a nine-inch pie pan. Bake at 300 degrees for
15 minutes. Set aside to cool.

For filling: Mix powdered sugar, softened cream
cheese, sour cream and whipped topping until smooth
and creamy. Spread in bottom of cooled crust. Mix
lemon pudding and pie mix (according to package
directions), milk, lemon juice
and grated lemon rind. Spread over cream cheese layer
in crust. Refrigerate for one hour.

For topping: Spread whipped topping over top of pie
and sprinkle with crushed
lemon candies. Refrigerate.

~The Times-Picayune, June 24, 1993

Recipe By : christi@meaddata. com (Christi Wilson)

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Title: Prosiutto and Mushroom Ravioli with Fried Sage
Categories: Meat/pork, Emeril, Ethnic, Am/la
Yield: 4 servings

2 tb Olive oil
2 tb Shallots; minced
1/2 lb Prosciutto; julienned
2 c Wild mushrooms; sliced
2 ts Garlic; minced
2/3 c Parmigiano-Reggiano cheese
;grated plus 1/4c for
-garnish
2 Sheets fresh pasta (8×10)
1/4 c Cornmeal
Bottle of truffle oil
15 Sage leaves
Salt and pepper
Oil for frying

In a saute pan, heat the olive oil. When the oil is
hot, saute the shallots for 30 seconds. Add the
mushroom and saute for 2 minutes. Add the garlic and
prosciutto, saute for 1 minute. Season with salt and
pepper. Remove from heat and turn into mixing bowl.
Stir cheese into mushroom mixture and allow to cool.
Slice the sheets of pasta into thirds. Using a hand
ravioli molder place one sheet of pasta down. Spoon
in 2 tablespoons of the mushroom mixture in each
square. Place a sheet of pasta over the filling.
Press the 2 sheets together using a wooden bowl. The
pasta should be slightly mosit around the edges so the
ravioli will seal completely. Bring a pot od salted
water to a boil. Drop the ravioli into the boiling
water and cook for 3-4 minutes or until the pasta
floats for 1 minute. Remove the pasta and drain.
Turn in a bowl with truffle oil. Season with salt and
pepper. Fry the sage leaves for 30 seconds. Remove
from the fryer and drain on a paper-lined plate.
Season with salt and pepper. Place the ravioli in a
shallow bowl. Srizzle the truffle oil over the pasta.
Garnish with the sage leaves and the
Parmigiano-Reggiano cheese.

Source: Essence of Emeril, #2329, TVFN
formatted by Lisa Crawford, 4/29/96

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Title: SPINACH SALAD ORIENTALE
Categories: Salads
Yield: 6 servings

—————————SALAD—————————
3 Heads spinach, washed and
Drained
1 c Sliced water chestnuts
3 Eggs, hard boiled, chopped
1 c Fresh bean sprouts
4 Slices bacon, cooked and
Crumbled

————————-DRESSING————————-
1 c Sunflower oil
3/4 c Chopped onion
1 tb Worcestershire sauce
1/4 c Red wine vinegar
1/2 c Sugar
1 ts Salt
1/3 c Catsup

Mix all dressing ingredients together first, and
refrigerate. Mix salad together. Just before
serving, toss salad with dressing. Serve.

—–

2 cups prepared strawberries
2 cups prepare rhubarb
1/4 cup lemon juice
5 1/2 cup sugar
1 box pectin

Hull strawberries,rinse and crush.
Finely chop rhubarb.
In a 8 qt. saucepan add fruit, lemon juice and pectin.
Measure sugar in a bowl and set aside.
Bring fruit mixture to a boil over high heat, stirring constantly.
Stir in sugar.
Return to a full rolling boil and boil for 1 minute, stirring constantly.
Remove from heat.
Skim off foam.
Ladle into hot sterlized jars leaving 1/4″ head space.
Adjust caps.
Process 10 minutes in a boiling-water canner.
Let jam cool 12 -24 hours.