[CnD] No-Knead Bread
Hi, Will, Making bread for the first time can seem daunting, so to encourage your success, I am passing along this recipe which was posted by Penny, another list member two years ago. I have made this bread and it is wonderful. You will need a large pot with a lid that will go in the oven. If you decide to try this, good luck and good eating! Alice Here's the famous recipe that Mark Bitman published a couple years ago in the New York Times. Enjoy! Penny The Minimalist The Secret of Great Bread: Let Time Do the Work By MARK BITTMAN Published: November 8, 2006 in the New York Times INNOVATIONS in bread baking are rare. In fact, the 6,000-year-old process hasn't changed much since Pasteur made the commercial production of standardized yeast possible in 1859. The introduction of the gas stove, the electric mixer and the food processor made the process easier, faster and more reliable. I'm not counting sliced bread as a positive step, but Jim Lahey's method may be the greatest thing since. This story began in late September when Mr. Lahey sent an e-mail message inviting me to attend a session of a class he was giving at Sullivan Street Bakery, which he owns, at 533 West 47th Street in Manhattan. His wording was irresistible: I'll be teaching a truly minimalist breadmaking technique that allows people to make excellent bread at home with very little effort. The method is surprisingly simple - I think a 4-year-old could master it - and the results are fantastic. I set up a time to visit Mr. Lahey, and we baked together, and the only bad news is that you cannot put your 4-year-old to work producing bread for you. The method is complicated enough that you would need a very ambitious 8-year-old. But the results are indeed fantastic. Mr. Lahey's method is striking on several levels. It requires no kneading. (Repeat: none.) It uses no special ingredients, equipment or techniques. It takes very little effort. It accomplishes all of this by combining a number of unusual though not unheard of features. Most notable is that you'll need about 24 hours to create a loaf; time does almost all the work. Mr. Lahey's dough uses very little yeast, a quarter teaspoon (you almost never see a recipe with less than a teaspoon), and he compensates for this tiny amount by fermenting the dough very slowly. He mixes a very wet dough, about 42 percent water, which is at the extreme high end of the range that professional bakers use to create crisp crust and large, well-structured crumb, both of which are evident in this loaf. The dough is so sticky that you couldn't knead it if you wanted to. It is mixed in less than a minute, then sits in a covered bowl, undisturbed, for about 18 hours. It is then turned out onto a board for 15 minutes, quickly shaped (I mean in 30 seconds), and allowed to rise again, for a couple of hours. Then it's baked. That's it. I asked Harold McGee, who is an amateur breadmaker and best known as the author of On Food and Cooking (Scribner, 2004), what he thought of this method. His response: It makes sense. The long, slow rise does over hours what intensive kneading does in minutes: it brings the gluten molecules into side-by-side alignment to maximize their opportunity to bind to each other and produce a strong, elastic network. The wetness of the dough is an important piece of this because the gluten molecules are more mobile in a high proportion of water, and so can move into alignment easier and faster than if the dough were stiff. That's as technical an explanation as I care to have, enough to validate what I already knew: Mr. Lahey's method is creative and smart. But until this point, it's not revolutionary. Mr. McGee said he had been kneading less and less as the years have gone by, relying on time to do the work for him. Charles Van Over, author of the authoritative book on food-processor dough making, The Best Bread Ever (Broadway, 1997), long ago taught me to make a very wet dough (the food processor is great at this) and let it rise slowly. And, as Mr. Lahey himself notes, The Egyptians mixed their batches of dough with a hoe. What makes Mr. Lahey's process revolutionary is the resulting combination of great crumb, lightness, incredible flavor - long fermentation gives you that - and an enviable, crackling crust, the feature of bread that most frequently separates the amateurs from the pros. My bread has often had thick, hard crusts, not at all bad, but not the kind that shatter when you bite into them. Producing those has been a bane of the amateur for years, because it requires getting moisture onto the bread as the crust develops. To get that kind of a crust, professionals use steam-injected ovens. At home I have tried brushing the dough with water (a hassle and ineffective); spraying it (almost as ineffective and requiring frequent attention); throwing ice cubes on the floor of the oven (not good for the oven, and not far from ineffective); and filling a pot with stones and
Re: [CnD] Recipes from mama peach
That's probably my fault. I thought it might be too much for her to type into the message's subject line so I suggested she just put Recipes From Mama Peach. -Original Message- From: Charles Rivard Sent: Sunday, March 17, 2013 11:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Separating Eggs
I will try this the next time I need to separate eggs; this job always s3ems like a big challenge. - Original Message - From: Katie Chandler w...@fidnet.com To: cookinginthedark@acbradio.org Sent: Saturday, March 09, 2013 2:29 PM Subject: Re: [CnD] Separating Eggs If you have a funnel, break the egg, into the funnel, letting it go into the funnel and have a bowl to catch the whites of the egg,the whites will go through the funnel into the bowl. The yolk will remain in the funnel, for you to pour out and use however you need it. HTH Katie in Oklahoma TODAY IS THE OLDEST YOU'VE EVER BEEN, YET THE YOUNGEST YOU'LL EVER BE, SO ENJOY THIS DAY WHILE IT LASTS - Original Message - From: Allison Manzino Vázquez gwennac...@gmail.com To: cookinginthedark@acbradio.org Sent: Saturday, March 09, 2013 11:21 AM Subject: [CnD] Separating Eggs Hi everyone, I was wondering is there an easy way for me to separate eggs? My husband suggested using a little colindar over a cup to separate the yolk. I want to make Holandaise, and you need two yolks for the sauce. I found an egg separater from The Pampered Chef, but I was wondering if there was a better way. Thank you for any help you can provide. Sincerely, Allison Life is not measured by the breaths we take, but by the moments that take our breath away ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
Hye I'll work on that. Hmm. I'll try that next time. How do I do that? OH I know how I'll do it. It will take some copying and pasting before I get sending the email. In a message dated 3/18/2013 5:49:34 A.M. Eastern Daylight Time, ma...@charter.net writes: That's probably my fault. I thought it might be too much for her to type into the message's subject line so I suggested she just put Recipes From Mama Peach. -Original Message- From: Charles Rivard Sent: Sunday, March 17, 2013 11:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
I don't know how I'm going to do that. How will i remember them?? In a message dated 3/17/2013 11:17:49 P.M. Eastern Daylight Time, wee1s...@fidnet.com writes: Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
You do it on another list. Lynn's Kitchen or something like that, I see it posted there almost everyday by you. -Original Message- From: poeticdrea...@aol.com Sent: Monday, March 18, 2013 10:29 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach I don't know how I'm going to do that. How will i remember them?? In a message dated 3/17/2013 11:17:49 P.M. Eastern Daylight Time, wee1s...@fidnet.com writes: Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bread Lessons From Henry
Oh wow. This looks interesting. Who is Henry? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, March 18, 2013 4:40 AM To: cooking-in-the-dark Subject: [CnD] Bread Lessons From Henry Bread Lessons From Henry Hi, I have sent these bread lessons to this list before, but I am sure, there are many who have not yet seen them. These came from the mind of a good, departed friend, wesley Pitts. He references FIDO, that was back in the old days, before we had the internet as we now know it. We also had a mutual friend who put Squid in anything, so, the reference. Enjoy Wesley'S humor, but realize, the old cowboy knew what he was doing. Henry Title: Bread Lessons From: Wesley PittsDate: 13 Jan 94 Food historians tell us that bread was first discovered on a supermarket shelf in Rye, New York, in the mid 1950's. Named for the city of its discovery, it was called Rye Bread. A different flavor of bread was found about the same time in White Plains, N.Y.called White Plains Bread, the name was eventually shortened to White Bread which is what we call it to this very day. Other types of bread appeared in Whole Wheat, Kansas... Sourdough, Alaska... Pumpernickel, Germany, and various cities in France. Modern store bought bread, as we know it today, is generally cut into slices... this development came about because someone discovered that it was difficult to insert a whole loaf of bread into a toaster. This gave rise to the popular expression That's the neatest thing since sliced bread! Toasted bread is a fairly recent development, originating, of course, in Texas in the 1970's. Texas Toast is regular toast with a thyroid problem. The French picked up on this idea and ran with it, but, as we all know, French Toast isn't really toast at all, but what can you expect from a nation that eats garden slugs for dinner. Bread has always been associated with poverty. Poor folks. Hence we have the phrases I knead dough...I want more bread...etc Well, let's cut to the chase... this ol' cowboy is going to teach all y'all who don't own bread makin' machines, how to make a perfect loaf of home made bread... Sign up for the class, we're gonna start out with the BASICS and then we'll get fancy. Anyone interested? P.S. Go buy some flour and some yeast, that's all y'all need for lesson one. (In which the neophytes make their first REAL loaf of bread). Y'all still with me, li'l buckaroos? Okay, here we go... Just remember, it's not the finished product that counts (yet), it's the fact that we're all a'havin' a little fun here. And we're gonna get our hands a li'l messy in the process, but after it's all done, y'all can thumb your nose at all them Yuppies with their fancy dan Porches and Well Built bread makin' gadgets. If the bread turns out OK, well, go ahead and serve it, and if something goes wrong, well, the dawg might eat it. If Fido or Rex turns up his nose, you better go back to lesson one, or join the water cooking echo. Remember, the ol' Cowboy is right here with you, and I'm gonna be makin' a loaf of bread right along with you, so read this 'un real slow. do what I do, when I tell you to do it, you'll be OK. Trust me. :) Step One: Go wash the dishes. OK, while I'm doing the dishes, this is a real good time for you to go check your pantry, just to make sure you have everything we're gonna' need... you need flour and yeast. Easy as that. I'm assuming you have some water handy. For now, all purpose flour will work. We'll get fancy later. Yeast? I'd use one package of Fleishmann's (you know, the stuff that comes in the yellow and red package)... now's your chance to run to the 7 - 11... hurry! * ONE HOUR LATER * Dishes are done. Never said I was *fast*... Here's what I want you to do... this recipe will make ONE loaf of bread... once we get this down pat, we'll worry about making two or three at a time... Put THREE cups of flour, your package of yeast, and 1 1/4 cups of HOT tap water into a mixing bowl. By hot, I mean 110 to 130 degrees F. Normal HOT tap water should be about 110 degrees. This'll work. Now, take a mixer, and mix this goop SLOWLY for about three minutes. It should start to look like something we're gonna call dough. This is where it starts to get fun. At this point, I'm gonna allow you to add more flour/water to your mixture until *YOU* feel it's right. Oh, the joys of baking!! (Don't get carried away here, Gomer!) Now we have to knead the dough. This is a VERY important step, no short-cuts allowed here! Trust me! To knead is to bang, crash, beat to a pulp, mutilate, pretend it's your mother-in-law, smash, and otherwise do really nasty things to your mess. Do NOT take a second less than ten minutes doing this. I could give you a technical explaination of what you're doing here, breaking down the gluten, etc., but it's more
Re: [CnD] Bread Lessons From Henry
Unfortunately, Henry Caston has passed away. He was a long time cooking in the dark list member. - Original Message - From: Will Henderson will.henderson...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, March 18, 2013 2:10 PM Subject: Re: [CnD] Bread Lessons From Henry Oh wow. This looks interesting. Who is Henry? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, March 18, 2013 4:40 AM To: cooking-in-the-dark Subject: [CnD] Bread Lessons From Henry Bread Lessons From Henry Hi, I have sent these bread lessons to this list before, but I am sure, there are many who have not yet seen them. These came from the mind of a good, departed friend, wesley Pitts. He references FIDO, that was back in the old days, before we had the internet as we now know it. We also had a mutual friend who put Squid in anything, so, the reference. Enjoy Wesley'S humor, but realize, the old cowboy knew what he was doing. Henry Title: Bread Lessons From: Wesley PittsDate: 13 Jan 94 Food historians tell us that bread was first discovered on a supermarket shelf in Rye, New York, in the mid 1950's. Named for the city of its discovery, it was called Rye Bread. A different flavor of bread was found about the same time in White Plains, N.Y.called White Plains Bread, the name was eventually shortened to White Bread which is what we call it to this very day. Other types of bread appeared in Whole Wheat, Kansas... Sourdough, Alaska... Pumpernickel, Germany, and various cities in France. Modern store bought bread, as we know it today, is generally cut into slices... this development came about because someone discovered that it was difficult to insert a whole loaf of bread into a toaster. This gave rise to the popular expression That's the neatest thing since sliced bread! Toasted bread is a fairly recent development, originating, of course, in Texas in the 1970's. Texas Toast is regular toast with a thyroid problem. The French picked up on this idea and ran with it, but, as we all know, French Toast isn't really toast at all, but what can you expect from a nation that eats garden slugs for dinner. Bread has always been associated with poverty. Poor folks. Hence we have the phrases I knead dough...I want more bread...etc Well, let's cut to the chase... this ol' cowboy is going to teach all y'all who don't own bread makin' machines, how to make a perfect loaf of home made bread... Sign up for the class, we're gonna start out with the BASICS and then we'll get fancy. Anyone interested? P.S. Go buy some flour and some yeast, that's all y'all need for lesson one. (In which the neophytes make their first REAL loaf of bread). Y'all still with me, li'l buckaroos? Okay, here we go... Just remember, it's not the finished product that counts (yet), it's the fact that we're all a'havin' a little fun here. And we're gonna get our hands a li'l messy in the process, but after it's all done, y'all can thumb your nose at all them Yuppies with their fancy dan Porches and Well Built bread makin' gadgets. If the bread turns out OK, well, go ahead and serve it, and if something goes wrong, well, the dawg might eat it. If Fido or Rex turns up his nose, you better go back to lesson one, or join the water cooking echo. Remember, the ol' Cowboy is right here with you, and I'm gonna be makin' a loaf of bread right along with you, so read this 'un real slow. do what I do, when I tell you to do it, you'll be OK. Trust me. :) Step One: Go wash the dishes. OK, while I'm doing the dishes, this is a real good time for you to go check your pantry, just to make sure you have everything we're gonna' need... you need flour and yeast. Easy as that. I'm assuming you have some water handy. For now, all purpose flour will work. We'll get fancy later. Yeast? I'd use one package of Fleishmann's (you know, the stuff that comes in the yellow and red package)... now's your chance to run to the 7 - 11... hurry! * ONE HOUR LATER * Dishes are done. Never said I was *fast*... Here's what I want you to do... this recipe will make ONE loaf of bread... once we get this down pat, we'll worry about making two or three at a time... Put THREE cups of flour, your package of yeast, and 1 1/4 cups of HOT tap water into a mixing bowl. By hot, I mean 110 to 130 degrees F. Normal HOT tap water should be about 110 degrees. This'll work. Now, take a mixer, and mix this goop SLOWLY for about three minutes. It should start to look like something we're gonna call dough. This is where it starts to get fun. At this point, I'm gonna allow you to add more flour/water to your mixture until *YOU* feel it's right. Oh, the joys of baking!! (Don't get carried away here, Gomer!) Now we have to knead the dough. This is a VERY important step, no short-cuts allowed here! Trust me! To knead is to bang,
Re: [CnD] Bread Lessons From Henry
And Henry was an entertaining cook. Explained steps so well too. Miss his posts. Wendy ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Bread Lessons From Henry
Oh, I am so sorry to learn this. Henry was such an enjoyable, helpful and upbeat person. We were all blessed to make his acquaintance. Sent from my iPhone On Mar 18, 2013, at 4:44 PM, Helen Whitehead hwhiteh...@cogeco.ca wrote: Unfortunately, Henry Caston has passed away. He was a long time cooking in the dark list member. - Original Message - From: Will Henderson will.henderson...@gmail.com To: cookinginthedark@acbradio.org Sent: Monday, March 18, 2013 2:10 PM Subject: Re: [CnD] Bread Lessons From Henry Oh wow. This looks interesting. Who is Henry? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, March 18, 2013 4:40 AM To: cooking-in-the-dark Subject: [CnD] Bread Lessons From Henry Bread Lessons From Henry Hi, I have sent these bread lessons to this list before, but I am sure, there are many who have not yet seen them. These came from the mind of a good, departed friend, wesley Pitts. He references FIDO, that was back in the old days, before we had the internet as we now know it. We also had a mutual friend who put Squid in anything, so, the reference. Enjoy Wesley'S humor, but realize, the old cowboy knew what he was doing. Henry Title: Bread Lessons From: Wesley PittsDate: 13 Jan 94 Food historians tell us that bread was first discovered on a supermarket shelf in Rye, New York, in the mid 1950's. Named for the city of its discovery, it was called Rye Bread. A different flavor of bread was found about the same time in White Plains, N.Y.called White Plains Bread, the name was eventually shortened to White Bread which is what we call it to this very day. Other types of bread appeared in Whole Wheat, Kansas... Sourdough, Alaska... Pumpernickel, Germany, and various cities in France. Modern store bought bread, as we know it today, is generally cut into slices... this development came about because someone discovered that it was difficult to insert a whole loaf of bread into a toaster. This gave rise to the popular expression That's the neatest thing since sliced bread! Toasted bread is a fairly recent development, originating, of course, in Texas in the 1970's. Texas Toast is regular toast with a thyroid problem. The French picked up on this idea and ran with it, but, as we all know, French Toast isn't really toast at all, but what can you expect from a nation that eats garden slugs for dinner. Bread has always been associated with poverty. Poor folks. Hence we have the phrases I knead dough...I want more bread...etc Well, let's cut to the chase... this ol' cowboy is going to teach all y'all who don't own bread makin' machines, how to make a perfect loaf of home made bread... Sign up for the class, we're gonna start out with the BASICS and then we'll get fancy. Anyone interested? P.S. Go buy some flour and some yeast, that's all y'all need for lesson one. (In which the neophytes make their first REAL loaf of bread). Y'all still with me, li'l buckaroos? Okay, here we go... Just remember, it's not the finished product that counts (yet), it's the fact that we're all a'havin' a little fun here. And we're gonna get our hands a li'l messy in the process, but after it's all done, y'all can thumb your nose at all them Yuppies with their fancy dan Porches and Well Built bread makin' gadgets. If the bread turns out OK, well, go ahead and serve it, and if something goes wrong, well, the dawg might eat it. If Fido or Rex turns up his nose, you better go back to lesson one, or join the water cooking echo. Remember, the ol' Cowboy is right here with you, and I'm gonna be makin' a loaf of bread right along with you, so read this 'un real slow. do what I do, when I tell you to do it, you'll be OK. Trust me. :) Step One: Go wash the dishes. OK, while I'm doing the dishes, this is a real good time for you to go check your pantry, just to make sure you have everything we're gonna' need... you need flour and yeast. Easy as that. I'm assuming you have some water handy. For now, all purpose flour will work. We'll get fancy later. Yeast? I'd use one package of Fleishmann's (you know, the stuff that comes in the yellow and red package)... now's your chance to run to the 7 - 11... hurry! * ONE HOUR LATER * Dishes are done. Never said I was *fast*... Here's what I want you to do... this recipe will make ONE loaf of bread... once we get this down pat, we'll worry about making two or three at a time... Put THREE cups of flour, your package of yeast, and 1 1/4 cups of HOT tap water into a mixing bowl. By hot, I mean 110 to 130 degrees F. Normal HOT tap water should be about 110 degrees. This'll work. Now, take a mixer, and mix this goop SLOWLY for about three minutes. It should start to look like something we're gonna call dough.
Re: [CnD] Recipes from mama peach
I know it might be a little more work, but perhaps post each recipe in a separate email, with its title in the subject line and in the beginning of the recipe in the email's body. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of MamaPeach Sent: Monday, March 18, 2013 12:41 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach You do it on another list. Lynn's Kitchen or something like that, I see it posted there almost everyday by you. -Original Message- From: poeticdrea...@aol.com Sent: Monday, March 18, 2013 10:29 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach I don't know how I'm going to do that. How will i remember them?? In a message dated 3/17/2013 11:17:49 P.M. Eastern Daylight Time, wee1s...@fidnet.com writes: Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
I'm not doing that. I'll copy all the recipes cuz aol makes you solve a immage challenge. In a message dated 3/18/2013 6:16:53 P.M. Eastern Daylight Time, warren.san...@sbcglobal.net writes: I know it might be a little more work, but perhaps post each recipe in a separate email, with its title in the subject line and in the beginning of the recipe in the email's body. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of MamaPeach Sent: Monday, March 18, 2013 12:41 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach You do it on another list. Lynn's Kitchen or something like that, I see it posted there almost everyday by you. -Original Message- From: poeticdrea...@aol.com Sent: Monday, March 18, 2013 10:29 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach I don't know how I'm going to do that. How will i remember them?? In a message dated 3/17/2013 11:17:49 P.M. Eastern Daylight Time, wee1s...@fidnet.com writes: Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
That's actually not all that much work. Copy a recipe into a new message with the appropriate subject line, such as what the recipe is, and send it. There would be 3 posts to the list, short and sweet. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: Sandy warren.san...@sbcglobal.net To: cookinginthedark@acbradio.org Sent: Monday, March 18, 2013 5:16 PM Subject: Re: [CnD] Recipes from mama peach I know it might be a little more work, but perhaps post each recipe in a separate email, with its title in the subject line and in the beginning of the recipe in the email's body. Courage is Fear that has said its prayers. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of MamaPeach Sent: Monday, March 18, 2013 12:41 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach You do it on another list. Lynn's Kitchen or something like that, I see it posted there almost everyday by you. -Original Message- From: poeticdrea...@aol.com Sent: Monday, March 18, 2013 10:29 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach I don't know how I'm going to do that. How will i remember them?? In a message dated 3/17/2013 11:17:49 P.M. Eastern Daylight Time, wee1s...@fidnet.com writes: Rather than using the subject line of recipes from Mama Peach, could you give the titles? In this way, we would know if we are interested in them before opening the message. This is merely a suggestion, not a criticism. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: poeticdrea...@aol.com To: cookinginthedark@acbradio.org Sent: Sunday, March 17, 2013 7:38 PM Subject: [CnD] Recipes from mama peach Recipes from mama peach Recipes For Sunday, March 17, 2013 Include: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Meat, Poultry And Fish Minute Steaks 1/2 cup flour 1/4 teaspoon black pepper 4 cube steaks 1/4 cup shortening Mix flour and pepper. Dredge steaks in flour. Cook in shortening at medium-high heat until brown. _ The Best Of Cooking With Three Ingredients: Main Dishes Shredded Beef For Tacos 2 pounds lean beef round steak 1 tablespoon minced garlic 1 cup water Rinse meat and trim off fat. Cut into 4 pieces. Place meat, garlic and water in a crockpot. Cook on high for 2 hours. Reduce heat and cook on low for 6 to 7 hours, or until tender. Remove beef and broth to a bowl. Refrigerate 2 hours. Skim off fat. Remove meat and shred into bite sized pieces. _ The Betty Crocker Recipe Card Library: Snacks Around The Clock Fancy Fruits 2 medium peaches 1 cup sliced strawberries 1 cup blueberries Sugar 2 tablespoons orange flavored liqueur, if desired 2 medium bananas 1/2 can Betty Crocker Vanilla Ready To Serve Pudding (1 cup) 1/2 cup milk or water Peel peaches and slice into bowl. Add strawberries and blueberries; sprinkle with sugar as desired. Sprinkle with liqueur. Let stand 1 hour. Just before serving, slice bananas into fruit mixture; spoon into dessert dishes. Blend pudding and milk; pour over fruit. Makes 6 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
Hi Mama Peach, Did you send recipes out today? If so, for some reason I either did not receive them or accidentally deleted them. Could you please resend them to me at slump...@austin.rr.com? Thanks much. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
I was late sending them out. I just sent them. Let me know if you don't receive them. -Original Message- From: Susan Lumpkin Sent: Monday, March 18, 2013 9:08 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Recipes from mama peach Hi Mama Peach, Did you send recipes out today? If so, for some reason I either did not receive them or accidentally deleted them. Could you please resend them to me at slump...@austin.rr.com? Thanks much. Susan ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Bread starters
Hello, I have enjoyed Reading recipes about making bread. Speaking of making bread, I was wondering about what are starters? is starters only used with sour dough bread? also, does anyone have a recipe for sour dough bread? Thanks in advance. Bill Deatherage ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
