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-=> Ruth Haffly wrote to Dave Drum <=-
DD> And the Poms call their cookies "biscuits". But, we`re `Murricans, not
DD> Swedes or Brits
RH> No, but we have all kinds of wierd names for food, some of it very
RH> regional. Soda, pop, co-cola and tonic water all describe the same
RH> drink as do sub, hoagie, grinder and torpedo the same kind of sandwich.
RH> Also, slump, grunt, cobbler and betty are all used for a similar
RH> dessert.
Toss in sody and fizz water for the generic part. Add dope to the Coca
Cola part. I was in Memphis in Unc`s Yacht Club when I first heard that
one. I`m sure it`s regional only and probably originated because the
original Atlanta drug store Coke had cocaine as an ingredient.
Also tonic is a legit type of soda - which I quite like until it`s mixed
with booze. It contains quinine and was originally used as a treatment
for malarial fevers.
DD> Title: Whole Wheat Biscuit Mix - BHG
DD> Categories: Breads
DD> Yield: 48 Servings
DD> 6 c A-P flour *
DD> 4 c Whole wheat flour *
DD> 1/3 c Baking powder
DD> 1/4 c Sugar
DD> 2 ts Salt
DD> 2 c Lard or Crisco shortening
DD> * It is permissible to play with proportions of white to
DD> whole-wheat up to just 10% white flour. Any less than 10%
DD> white flour does not seem to do well for some reason.
RH> I do a baking mix that`s 100% whole wheat flour that works out well for
RH> me, maybe because I`ve used whole wheat flour for so long. May try
RH> incorporating some whole wheat pastry flour next time I make it. Mine
RH> also includes dry milk but no sugar.
What is the difference between whole wheat flour and whole wheat pastry
flour? If you know. I eat whole wheat bread and toast by preference. But
I know that it`s not 100% whole wheat. Not even the "whole grain" stuff.
Marketroids. Humpf!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Russian Black Bread
Categories: Breads, Grains
Yield: 2 Loaves
4 c Rye flour
3 c All-purpose flour
1 ts Granulated sugar
2 ts Salt
2 c 100% bran cereal
2 tb Caraway seed; crushed
2 ts Instant coffee granules
2 ts Onion powder
1/2 ts Fennel seed; crushed
2 pk Dry active yeast
2 1/2 c Water
1/4 c Vinegar
1/4 c Dark molasses
1 oz Unsweetened chocolate
1/4 c Butter
1 ts Cornstarch
1/2 c Cold water
Combine rye and all-purpose flour, set aside. In large
bowl thoroughly mix 2 1/3 cups flour mixture, sugar,
salt, cereal, caraway seed, instant coffee granules,
onion powder, fennel seed and yeast.
Combine water, vinegar, molasses, chocolate and butter
in saucepan. Warm over low heat. Gradually add to dry
ingredients. Beat at medium speed with electric mixer
for 2 minutes, scraping bowl occasionally.
Add 1/2 cup flour mixture. Beat at high speed 2
minutes, scraping bowl occasionally. Stir in enough
additional flour mixture to make soft dough.
Turn out on lightly floured board. Cover dough with
bowl. Let rest 15 minutes. Then knead until smooth and
elastic, about 10 to 15 minutes. (Dough will be
sticky.) Place in greased bowl, turning to grease top.
Cover and let rise in warm place, free from drafts,
until doubled in bulk, about 1 hour.
Divide dough in half, form into 2 loaves and place in
9" X 5" loaf pans. Or form into 2 round balls and
place on greased baking sheet.
Set oven @ 350oF/175oC. Bake 45 to 50 minutes or
until bread sounds hollow when tapped on the top.
Meanwhile, combine cornstarch and 1/2 cup cold water.
Cook over medium heat, stirring constantly, until
mixture boils. Stir constantly for 1 minute. As soon
as bread is baked, brush cornstarch mixture over tops
of loaves. Return bread to oven. Bake 2 to 3 minutes
or until glaze is set. Remove from pans. Cool on wire
racks.
Makes 2 loaves.
Source: Dr. Donald Houston`s collection
From:
http://www.ruscuisine.com
Uncle Dirty Dave`s Archives
MMMMM
... Isn`t it time for a republic? I got dibs on Windsor castle.
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