For the recipe it are required to you:
- Yeast - 3 items l.
- Sugar - 1 ch. l.
- Warm whey - 3 glasses
- Vegetable oil - 1 item l.
- Salt - 1 item l.
- Wheat flour - 7 glasses
- Warm water - as required (about 2.5 glasses).
For leavened dough to mix whey with warm water (whey it is possible to replace with sour yoghurt), yeast and sugar. In ready leavened dough to add a flour, salt and mixed up an elastic dough. To cover a towel and to leave at 1 o'clock. To halve a dough. To unroll each half in thick round plait. To place separately on greased with oil baking tray and to leave at 2 o'clock.
To warm up an oven up to high temperature and to bake 15-20 minutes. Slightly to moisten with water a surface of bread each 5 minutes while it does not become brown.
Sunday, November 18, 2007
Friday, November 16, 2007
Bread date for New Year's evening
For preparation of bread it are required to you:
- The sifted flour{torment} - 3 glasses
- A baking powder - 3 ch.l.
- Soda - on tip a knife
- A peel of almond nuts - 1 ch.l.
- Salt - 1 ch.l.
- Sugar - 1/2 glasses
- burnt sugar - 1/2 glasses
- An egg - 1 piece.
- Fat sour cream - 1 incomplete glass
- Baked oil - 1/4 glasses
- A dried peel of an orange - 2 ch.l.
- The cut walnuts - 1/2 glasses
- The cut dates - 1 glass.
Flour with salt to sift, mix with a baking powder, soda, a peel of almonds and sugar. To mix an egg with milk and sour cream, then to pour out a mix in a flour. To add the oil, a grated orange dried peel and all to mix. The ambassador to add the crushed nuts and dates. A dough to place in the big deep frying pan or the rectangular form greased with fat, and to give to stand some minutes until the oven will not heat up to S. Vypekat's 195 degrees within 1 hour. To cool, take out ready bread from the form, to turn it{him} in a foil and to leave for the night. Next day to cut bread thin slices, to smear half of all slices with oil, and other half - curd in weight; to put slices with oil on slices with cheese. Some from them to cut on a diagonal, and others - on thin "finger"; to lay out slices on a plate with a napkin.
- The sifted flour{torment} - 3 glasses
- A baking powder - 3 ch.l.
- Soda - on tip a knife
- A peel of almond nuts - 1 ch.l.
- Salt - 1 ch.l.
- Sugar - 1/2 glasses
- burnt sugar - 1/2 glasses
- An egg - 1 piece.
- Fat sour cream - 1 incomplete glass
- Baked oil - 1/4 glasses
- A dried peel of an orange - 2 ch.l.
- The cut walnuts - 1/2 glasses
- The cut dates - 1 glass.
Flour with salt to sift, mix with a baking powder, soda, a peel of almonds and sugar. To mix an egg with milk and sour cream, then to pour out a mix in a flour. To add the oil, a grated orange dried peel and all to mix. The ambassador to add the crushed nuts and dates. A dough to place in the big deep frying pan or the rectangular form greased with fat, and to give to stand some minutes until the oven will not heat up to S. Vypekat's 195 degrees within 1 hour. To cool, take out ready bread from the form, to turn it{him} in a foil and to leave for the night. Next day to cut bread thin slices, to smear half of all slices with oil, and other half - curd in weight; to put slices with oil on slices with cheese. Some from them to cut on a diagonal, and others - on thin "finger"; to lay out slices on a plate with a napkin.
Tuesday, November 13, 2007
Bread corn
For preparation of bread it are required to you:
- A yellow corn coarse flour - 1 glass
- A white flour{torment} - 1 glass
- Sugar - 1 incomplete glass
- Salt - 1/2 ch.l.
- A baking powder - 4 ch.l.
- An egg - 1 piece.
- A baked butter - 200 g.
- Milk - 3/4 glasses
- Sour cream - 3 st.l.
Dry components to mix, sift, add milk, the sour cream, a whipped egg and the cooled baked oil. All carefully to mix the wooden spoon and to lay out in the form greased with fat. From above to strew a ground nutmeg. Bread to bake in an oven at 250 degrees With within 20 minutes.
- A yellow corn coarse flour - 1 glass
- A white flour{torment} - 1 glass
- Sugar - 1 incomplete glass
- Salt - 1/2 ch.l.
- A baking powder - 4 ch.l.
- An egg - 1 piece.
- A baked butter - 200 g.
- Milk - 3/4 glasses
- Sour cream - 3 st.l.
Dry components to mix, sift, add milk, the sour cream, a whipped egg and the cooled baked oil. All carefully to mix the wooden spoon and to lay out in the form greased with fat. From above to strew a ground nutmeg. Bread to bake in an oven at 250 degrees With within 20 minutes.
Monday, November 12, 2007
Bread saffron-yellow christmas
For preparation of bread it are required to you:
For the test:
- A butter - 250 g.
- Sugar - 1/2 glasses
- Salt - 1 st.l.
- Pasteurized milk - 2 glasses
- Yeast - 2 packs (on 50 g.)
- Warm milk for a saffron - 1.5 ch.l.
- An egg - 3 piece.
- A flour{torment} - 7 glasses
- A peel of almonds - 1 ch.l.
- The candied currant - 1 glass
- The candied cut candied fruits - 1 glass
For glaze:
- The sifted powdered sugar - 1 glass
- Milk - 1/2 glasses
- Pink water or an almond syrup - to taste
Oil to mix with sugar and salt, to fill with milk and it is good to mix, then to add yeast and a saffron softened by 1-2 dining rooms by spoons of warm milk. It is good to stir, that yeast were dismissed. Eggs it is good to shake up and pour them in a mix with yeast. A flour{torment} to sift together with a peel of almonds and to pour into a barmy mix, constantly stirring that was not lump. In a dough to add a currant, the cut candied fruits and to knead hands (if it is necessary to add flours{torments}) on a board within 10-15 minutes. The ready dough should lag behind hands. The prepared dough to place in the bowl greased with oil, to cover a towel and to put in a warm place for rise. Come up a dough to lay out on a kitchen board, to divide{share} it{him} into three parts, to give to everyone the rectangular form and to put in the forms greased with oil for bread. Surface of loaves to oil, cover a towel and to put on stand, then to bake at 180-190 degrees With within 40 minutes, having put forms in an oven it is not too close (for air circulation). When bread touch up to take out it{him} from an oven and to cool on a lattice. Hardly warm bread to water glaze. For glaze powdered sugar to dissolve with a small amount of milk, to add a few pink water or an almond syrup and to boil thoroughly « up to a thread » (a degree of readiness of a syrup).
For the test:
- A butter - 250 g.
- Sugar - 1/2 glasses
- Salt - 1 st.l.
- Pasteurized milk - 2 glasses
- Yeast - 2 packs (on 50 g.)
- Warm milk for a saffron - 1.5 ch.l.
- An egg - 3 piece.
- A flour{torment} - 7 glasses
- A peel of almonds - 1 ch.l.
- The candied currant - 1 glass
- The candied cut candied fruits - 1 glass
For glaze:
- The sifted powdered sugar - 1 glass
- Milk - 1/2 glasses
- Pink water or an almond syrup - to taste
Oil to mix with sugar and salt, to fill with milk and it is good to mix, then to add yeast and a saffron softened by 1-2 dining rooms by spoons of warm milk. It is good to stir, that yeast were dismissed. Eggs it is good to shake up and pour them in a mix with yeast. A flour{torment} to sift together with a peel of almonds and to pour into a barmy mix, constantly stirring that was not lump. In a dough to add a currant, the cut candied fruits and to knead hands (if it is necessary to add flours{torments}) on a board within 10-15 minutes. The ready dough should lag behind hands. The prepared dough to place in the bowl greased with oil, to cover a towel and to put in a warm place for rise. Come up a dough to lay out on a kitchen board, to divide{share} it{him} into three parts, to give to everyone the rectangular form and to put in the forms greased with oil for bread. Surface of loaves to oil, cover a towel and to put on stand, then to bake at 180-190 degrees With within 40 minutes, having put forms in an oven it is not too close (for air circulation). When bread touch up to take out it{him} from an oven and to cool on a lattice. Hardly warm bread to water glaze. For glaze powdered sugar to dissolve with a small amount of milk, to add a few pink water or an almond syrup and to boil thoroughly « up to a thread » (a degree of readiness of a syrup).
Sunday, November 4, 2007
OATMEAL BREAD
- 1 1/2 cups rolled oats
- 2 cups boiling water
- 2 teaspoons salt
- 1/4 cup sugar
- 1 cake yeast or 1 package dry granular yeast
- 1/4 cup lukewarm water
- 4 1/2 to 5 cups wheat flour
GRAHAM BATTER BREAD
GLUTEN BREAD
- 1 cake yeast or 1 package dry granular yeast
- 1/4 cup warm water
- about 6 cups of gluten flour
- 3 cups hot milk or water
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 2 tablespoons sugar, if desired
- 1 egg
COMBINATION BREAD
- 1 tablespoon shortening
- 1 tablespoon salt
- 2 tablespoons sugar
- 1 cup rolled oats
- 1 cup corn meal
- 2 cups boiling water
- 2 cakes compressed yeast or 2 packages dry granular yeast
- 1/2 cup lukewarm water
- 1 cup rye flour
- 1 cup whole wheat flour
- 1 3/4 cups white flour
NORWEGIAN RYE BREAD
- 1 cup graham flour
- 1/4 cup brown sugar
- 3 cups rye flour
- 1 tablespoon salt
- hot water
- 1 cake yeast or 1 package dry granular yast
- 1 cup warm water
- flour
SOUR DOUGH FOR RYE BREAD
Reserve 1 cup rye dough, above, set in warm place to ferment overnight. Stir down, store in refrigerator. Use 1/2 cup sour dough instead of 1 cake or package yeast in recipe for any rhy bread.
PUMPERNICKEL
Follow directions for Corn-Rye Bread above, using rhy graham meal in place of the rhy flour. Make smaller loaves and bake them thoroughly.
CORN-RYE BREAD
- 1 1/2 cups cold water
- 3/4 cup corn meal
- 1 1/2 cups boiling water
- 1 1/2 tablespoons salt
- 1 tablespoon sugar
- 2 tablespoons shortening
- 2 cups mashed potatos
- 1/3 cup lukewarm water
- 1 cake yeast or 1 package dry, granular yeast
- 6 cups rye flour
- 2 cups wheat flour
- 1 tablespoon caraway seed
MILWAUKEE RYE BREAD
- 1 1/2 cakes yeast or 1 1/2 packages dry granular yast
- 2 cups hot potato water
- 1 tablespoon salt
- 4 cups rye flour
- 2 cups wheat flour
- 1 cup riced potatos, solidly packed
- 1 tablespoon caraway seed
RAISIN BREAD (BARCHES)
- 1 package dry granular yeast or 1 cake of compressed yeast
- 1/4 cup warm water
- 1 3/4 cups scalded milk or water
- 1/3 cup butter or fat
- 1/2 cup sugar
- 1 teaspoon salt
- 1 egg, beaten
- 1/3 cup raisins
- 8 cups flour
- 1/2 teaspoon powdered anise
SABBATH TWISTS (CHOLLA)
- 2 cups hot water
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 cake compressed yeast or 1 package dry, granular yeast
- 1/4 cup warm water
- 2 eggs, beaten
- 8 cups flour
CHEESE BREAD
- 1 package dry granular yeast
- 1/4 cup warm water
- 1/2 cup boiling water
- 1 1/2 teaspons salt
- 1/4 cup sugar
- 3 tablespoons shortening
- 1/2 cup evaporated milk
- 2 eggs, beaten
- 3 1/2 cups flour
- 1 cup sharp Cheddar cheese, grated
FRENCH BREAD
Follow either recipe for White Bread, above, omitting sugar and shortening. Divide dough into 4 equal parts and shape into long, narrow loaves. Place on greased pans, far apart. Splash 1/8 inch deep through top of loaf, lengthwise. Brush with beaten egg white mixed with water. When doubled in bulk, bake in hot oven, 400 degrees F, for first 15 minutes, then 350 degrees F, until crisp and well-browned.
WHITE BREAD (SPONGE METHOD)
- 1 cake compressed yeast or 1 package dry granular yeast
- 1 cup scalded water or potato water, cooled to warm temperature
- 1 teaspoon sugar
- 2 cups flour
- 1 cup scalded milk
- 2 tablespoons shortening
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cups flour
WHITE BREAD
- 1 cake compressed yeast or 1 package dry granular yeast
- 1/4 cup warm water
- 1 3/4 cups scalded water, potato water, or milk
- 2 tablespoons shortening
- 2 tablespoons sugar
- 1 tablespoon salt
- 6 to 6 1/2 cups flour
GENERAL RULES FOR MAKING BREAD
TO MIX
There are two methods of mixing dough--the straight dough method where a stiff dough using all the flour is made at once; and the--the straight dough method where a stiff dough using all the flour is made at once; and the sponge method, where a sponge is made first with part of the flour, and allowed to rise; the rest of the flour is added later to make a stiff dough.
TO KNEAD
Toss dough on a floured board. Fold edges of dough toward center, press down and away with palm of hand, turning dough around and around as you knead until it no longer sticks to hand or board; handle dough lightly. Dough is ready when smooth and elastic, full of blisters and, when pressed with fingers, it springs back.
TO RAISE
Let dough rise at room temperature, 70 to 82 degrees F, free from drafts. When dough has doubled, cut down with knife or punch down, and if time permits, let rise again.
TO SHAPE
Divide dough into equal parts and place in greased loaf pans. Loaves should be half the depth of the pan. Cover and let rise until the sides of the dough have nearly reached the top and the center is well rounded.
TO BAKE
Bake in a moderate oven, 350 degrees F, about 45 minutes or until well browned, according to size of loaf. When done, loaf shrinks from pan and has a hollow sound when tapped. Remove. If a hard crust is desired, allow the air to circulate around it. If a soft crust is desired, wrap bread in a cloth until cool.
There are two methods of mixing dough--the straight dough method where a stiff dough using all the flour is made at once; and the--the straight dough method where a stiff dough using all the flour is made at once; and the sponge method, where a sponge is made first with part of the flour, and allowed to rise; the rest of the flour is added later to make a stiff dough.
TO KNEAD
Toss dough on a floured board. Fold edges of dough toward center, press down and away with palm of hand, turning dough around and around as you knead until it no longer sticks to hand or board; handle dough lightly. Dough is ready when smooth and elastic, full of blisters and, when pressed with fingers, it springs back.
TO RAISE
Let dough rise at room temperature, 70 to 82 degrees F, free from drafts. When dough has doubled, cut down with knife or punch down, and if time permits, let rise again.
TO SHAPE
Divide dough into equal parts and place in greased loaf pans. Loaves should be half the depth of the pan. Cover and let rise until the sides of the dough have nearly reached the top and the center is well rounded.
TO BAKE
Bake in a moderate oven, 350 degrees F, about 45 minutes or until well browned, according to size of loaf. When done, loaf shrinks from pan and has a hollow sound when tapped. Remove. If a hard crust is desired, allow the air to circulate around it. If a soft crust is desired, wrap bread in a cloth until cool.
YEAST BREAD
A good loaf of bread should be rounded at the top and light in weight; the crust should be smooth, golden brown, tender and crisp. When cut, the crumb should show a fine grain, tiny even holes; be moist and elastic and spring back to shape when pressed; it should taste slightly sweet.
INSTANT ALL-PURPOSE FLOUR is processed so that it looks and pours like sugar, and requires no sifting. It measures evenly, doesn't pack down, and disperses instantly in cold liquids without lumping. Follow directions on the package when substituting for regular flour in ordinary recipes. Combine with other dry ingredients by stirring. Caution: doughs made with instant flour have a slightly different "feel"; do not add extra flour.
SALT AND SUGAR: Sugar in limited amounts quickens the action of the yeast; salt will retard the action of the yeast.
POTATO WATER helps keep bread moist and also hastens the rising. To make 1 cup potato water, wash and peel 1 or 2 potatos, coverwith boiling water, and when thoroughly cooked, drain off and save potato water. Mash potato fine, and add to potato water.
SHORTENING: Butter, margarine, emulsified vegetable shortenings, meat fat, or vegetable oil.
LIQUID: Use water, milk, skim milk, whey, potato or rice water alone or mixed with water. Milk should be scalded and cooled to lukewarm (98-105 degrees F) before adding yeast.
YEAST: There are two types used in home baking: compressed fresh or cake yeast, and active dry granulated yeast. Both are living substances, and must be activated in warm liquid. One package dry yeast may be used in place of 1 cake of yeast. Dissolve contents of package of dry yeast in 1/4 cup water that feels warm to the touch (110 degrees F), somewhat warmer than the liquid for cake yeast. Then follow any recipe using yeast. Cake yeast is perishable and must be kept in the refrigerator. Dry yeast will be kept for several months on the pantry shelf; check package for expiration date.
INGREDIENTS FOR DOUGH
FLOUR: Sift flour before using. For white bread, use all-purpose flour. ENRICHED FLOUR is wheat flour which contains added vitamins and minerals. It can be used in any recipe calling for flour with no difference in method or taste.INSTANT ALL-PURPOSE FLOUR is processed so that it looks and pours like sugar, and requires no sifting. It measures evenly, doesn't pack down, and disperses instantly in cold liquids without lumping. Follow directions on the package when substituting for regular flour in ordinary recipes. Combine with other dry ingredients by stirring. Caution: doughs made with instant flour have a slightly different "feel"; do not add extra flour.
SALT AND SUGAR: Sugar in limited amounts quickens the action of the yeast; salt will retard the action of the yeast.
POTATO WATER helps keep bread moist and also hastens the rising. To make 1 cup potato water, wash and peel 1 or 2 potatos, coverwith boiling water, and when thoroughly cooked, drain off and save potato water. Mash potato fine, and add to potato water.
SHORTENING: Butter, margarine, emulsified vegetable shortenings, meat fat, or vegetable oil.
LIQUID: Use water, milk, skim milk, whey, potato or rice water alone or mixed with water. Milk should be scalded and cooled to lukewarm (98-105 degrees F) before adding yeast.
YEAST: There are two types used in home baking: compressed fresh or cake yeast, and active dry granulated yeast. Both are living substances, and must be activated in warm liquid. One package dry yeast may be used in place of 1 cake of yeast. Dissolve contents of package of dry yeast in 1/4 cup water that feels warm to the touch (110 degrees F), somewhat warmer than the liquid for cake yeast. Then follow any recipe using yeast. Cake yeast is perishable and must be kept in the refrigerator. Dry yeast will be kept for several months on the pantry shelf; check package for expiration date.
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