ciabata with rosemary and dill

Picture follows recipe.

I am more convinced today that bread making is a cursed undertaking in our house than I was just yesterday :P

I am however VERY willing to let the curse continue as long as the results are as good or better than they have been so far.

I had an awesome height before going into the oven and our youngest cat who wants to explore the forbidden places like the oven, roaster, storage room, etc. heard both the roaster and oven opening so the bread could be removed from the oven to be baked in the roaster. She went half way up my leg in her rush and I dropped the bread into the roaster with a huge thud.

This makes exactly 1 batch of this bread I have baked without incident and zero since I started blogging about it.

Taste is awesome, and despite the having all of the magic air let out the texture or crumb is very nice on my tongue at least.

The poolish was again left far longer than intended to the tune of a day and 10 hours but the taste makes up for the other things that made bread a low priority.

I think next time I want to find another source of heat to add to the bread. Maybe sriracha or another hot sauce in place of some of the moisture.

Wife thinks just a bit of salt and leave heat alone.

MMMMM----- Recipe via Meal-Master (tm)

Title: 1000.0404 dill rosemary ciabatta
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
9 gr flour, vital wheat gluten
195 gr water
10 gr salt, rosemary blend
1/2 gr yeast, instant (heaping 1/8 ts)
10 gr dill, dry
2 gr pepper, black, fine



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 34 hours (I tell
you bread making is a cursed activity, but I am loving the results)


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* add dill and chives to the liquid above and let sit for 5 minutes

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* used the kitchenaid this time, added the dry team to the
poolish+water in 3 installments, and kneaded until nothing stuck to
the bowl.


* (still in the mixer bowl) At one hour, using a spatula fold the
outside edges over the center and dimple, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.

* Remove the dough onto a parchment paper covered flat surface (I used
the double thick air-bake tray I intended to bake on), and pat it out
into a rectangle, carefully degassing any truly gigantic bubbles that
you notice.


* Let it rest for about 90 minutes.


* Tranfer to the roaster oven, dimpling it with your fingers. While
in transit to the oven get run over by a cat and unceremoniously drop
the loaf from about 2 feet up and watch as it withers... but bread is
needed and I don't want to wait for another proving... so on to the
oven knowing I am going to be eating short bread.

* bake at 430 degrees with steam for about 90 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: my head, thefreshloaf.com

#4 dill rosemary

* awesome tasting bread, note to self: install a speed trap for the
littlest cat who comes running when she hears the oven or the roaster
opening (it is a closed place she has not been allowed to explore, and
if I have my way she will never explore the roaster).

* next time maybe a bit more heat of a differing kind and some salty
something.

* used winco rosemary popcorn and herb salt (I do not name these
things promise) and carefully weighed several tb to see how much was
salt weight.

* still loving the roaster oven. Need to find a better way to
transport bread even before the warp speed cat comes through.

* maybe shine the lid with foil to bet a little better brown on top,
it was dulled at the factory.


MMMMM

potroast of nauga

Picture follows the recipe.

My very first solo attempt to make seitan pot-roast. I used what I have learned from a myriad of recipes baked, boiled, simmered, steamed, etc. and had the goal of making something which resembles pot-roast. The look and taste are exactly what I wanted, the texture not so much.

This recipe has already been adjusted to lower the water, and removed some of the kneading to hopefully “chew it up” a little.

I will write later if the adjustments are better or worse :)

I could have neglected to turn the water down quickly enough so I adjusted the turning down as soon as the roast is submerged.


MMMMM----- Recipe via Meal-Master (tm)

Title: potroast of nauga
Yields: 1 roast
Categories: meat replacement, protein

--------------------------------STOCK--------------------------------
water, to cover seitan log while simmering
soy sauce, dark to taste
vinegar, balsamic to taste

-------------------------------DRY TEAM-------------------------------
250 gr flour, vital wheat gluten

-----------------------------SPICES 77 GR-----------------------------
6 gr salt, rosemary blend
6 gr salt
6 gr soy sauce, dark
8 gr dill, dry
10 gr vinegar, balsamic
42 gr water
2 gr chai masala
5 gr garlic granules, dry

-------------------------------WET TEAM-------------------------------
230 gr water



* mix spices, cover tightly and let sit at room temperature for an
hour or so to soak up the moisture and reconstitute **the goal is a
not quite wet paste**

* preheat pan of water/stock/etc. to simmering. Today I used
water+soy sauce until it was just salty+balsamic until the stock was
just starting to get tangy, remember there is some of both in the
seitan.

* add spices to the liquid

* In a large mixing bowl mix dry ingredients. make a well for the
liquid.

* pour the liquid into the well and stir around the edges until all of
the liquid is absorbed.

* depending on your stock you may be a little short on moisture add
VERY slowly and massage into the log.

* knead to make sure you have all of the dry pockets moistened., then
knead some more to agitate the gluten.

* let rest for 15 minutes or so

* knead some more

* let rest again

* turn boiling pan up and get it boiling while the log rests.

* as soon as you put the log in the pan (it should be fully covered by
liquid) turn the heat down so it simmers

* simmer for 2 hours.


Source: my head

v 1.0.0 20100213

I think I added a bit too much water originally as my end product is a
little too soft


MMMMM

ciabatta with a poolish v1.1.0

(picture of this mess at the bottom as usual)

Bread baking in our house is becoming a VERY complex undertaking fraught with interruptions and little things that accidentally turn out very good in the end.

This was supposed to be following the v1.0.1 recipe but with rye flour for the poolish. I was told that I needed to add a bit more water to both the poolish and the final dough.

On hindsight I think half the water I added to the poolish would be perfect for the whole loaf.

Then I didn't turn the gas off in the proofing box (a regular gas oven) that we need to use because our house is kept frigid year round for the final proof (cat distractions) so ended up turning the temp up all of the way after about 15 minutes of what should have been the 90 minute final proof. Very nice crust even with the stress fractures from the bread trying to rise inside the hard shell.

I think that adding a little more water than this recipe, spreading/rolling it VERY thin and calling it crackers would be a good use of this accident as well. There are a couple of strips where the dough was slid on the parchment when I was trying to arrange it that reminded me of some rye crackers from my childhood.

VERY tasty, quite sour bread. The poolish was fermented for 27.5 hours after we had a vet appointment that somehow slipped my radar when planning everything.

This is a happy accident as the long sour/ferment on the poolish lends a rich sour flavor that makes this bread quite tasty from all alone to covered or smothered in anything else in the house sweet or savory.


MMMMM----- Recipe via Meal-Master (tm)

Title: ciabatta with a poolish 1.1.0
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, rye
176 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
353 gr flour, white
9 gr flour, vital wheat gluten
245 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1.8 ts)



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 27.5 hours.

* Once the poolish has bubbles breaking on top and has started to
wrinkle, it's ready. It'll also smell ... really nice - sweet and
nutty.


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* used the kitchenaid this time, added the dry team to the
poolish+water in 3 installments, and kneaded until nothing stuck to
the bowl.


* (still in the mixer bowl) At one hour, using a spatula fold the
outside edges over the center and dimple, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.

* Remove the dough onto a parchment paper covered flat surface (I used
the double thick air-bake tray I intended to bake on), and pat it out
into a rectangle, carefully degassing any truly gigantic bubbles that
you notice.


* Let it rest for about 90 minutes. (ended up being about 80 minutes)


* Transfer to the oven, dimpling it with your fingers.

* bake at 250 degrees with steam for about 55 minutes or so.


* Let it rest one hour before slicing.


Rating: 3/5 stars


Source: my head, thefreshloaf.com

v1.0.0

Overall formula:

* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* vital wheat gluten 2%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast

Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


v1.0.1

* follow recipe with all Lehi roller mills turkey brand unbleached
hard wheat flour

* 30G of flour contains 3g protein

* added 9g (1 TB-ish) vital wheat to final dough

* added 15g water for the vwg to drink

* life once again got the better of the situation. pre-ferment 24.5
hours


v1.1.0

* rye flour for poolish, turkey for everything else

* way too wet think next time only the additional water in the poolish
may be needed and maybe only 20 grams

* accidentally baked in what was supposed to be final proofing box.
and turned the temp up as soon as this was discovered but too late for
a good rise.

* very dense but VERY tasty bread


MMMMM

Ciabatta with a poolish V1.0.1

This accidentally ended up being Wife's favorite "regular" bread so far.

Picture after recipe.

Life kept interfering in such a way to once again make a happy accident.

The pre-ferment was 24 1/2 hours.

This has a most unique taste which certainly deserves a bit more experementation. Not quite "sour" but certainly not quite "white" either.

Slightly more grainy or nutty taste, a very thick hard crust and soft chewy center.

MMMMM----- Recipe via Meal-Master (tm)

Title: ciabatta with a poolish 1.0.1
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish, Val-fave

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
9 gr flour, vital wheat gluten
195 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1/8 ts)



* The night before, dissolve the yeast into the water for the poolish, and then mix in the flour.

* Cover and let it ferment at room temperature for 24.5 hours. (measured temp at 75F over the whole time)

* Once the poolish has bubbles breaking on top and has started to wrinkle, it's ready. It'll also smell ... really nice - sweet and nutty.


* For the final dough, measure out the water and pour it into the poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl as well.

* used the kitchenaid this time, added the dry team to the poolish+water in 3 installments, and kneaded until nothing stuck to the bowl.


* (still in the mixer bowl) At one hour, using a spatula fold the outside edges over the center and dimple, followed by two more every 30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk fermentation.

* Remove the dough onto a parchment paper covered flat surface (I used the double thick air-bake tray I intended to bake on), and pat it out into a rectangle, carefully degassing any truly gigantic bubbles that you notice.


* Let it rest for about 90 minutes. (ended up being about 80 minutes)


* Tranfer to the oven, dimpling it with your fingers.

* bake at 450 degrees with steam for about 55 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: my head, thefreshloaf.com

v1.0.0

Overall formula:

* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* vital wheat gluten 2%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast

Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


v1.0.1

* follow recipe with all lehi roller mills turkey brand unbleached
hard wheat flour

* 30G of flour contains 3g protein

* added 9g (1 TB-ish) vital wheat to final dough

* added 15g water for the vwg to drink

* life once again got the better of the situation. pre-ferment 24.5
hours


MMMMM

The picture is a single slice as it is disappearing rapidly. Anyone who wants to donate a USB microscope with variable focus would certainly earn high praise and my un-ending gratitude ;) (Linux compatability would be a bonus).

seitan o' greatness

Loaf #1 per the original recipe (http://bit.ly/b1xpEI) minus tomato paste and worcestershire sauce

This loaf disappeared before the camera was brought out.

By disappeared I mean was consumed warm all present.

MMMMM----- Recipe via Meal-Master (tm)

Title: seitan o greatness
Yields: 1 loaf
Cooktime: 1 1/2 hours
Preparation Time: 1/2 hour
Link: http://bit.ly/b1xpEI
Categories: meat substitute, protein

-------------------------------DRY TEAM-------------------------------
200 gr vital wheat gluten (100%)
6 gr salt (3%)
1/4 gr cinnamon (0.13% 1/4 ts)
50 gr nutritional yeast (25% 1/4 c)
3/4 gr paprika (0.38% 2 ts)
1 gr pepper (0.5% 2ts)
1/4 gr cumin (0.13% 1/4 ts)
0.13 gr cayenne powder (0.07% 1/8 ts)
0.13 gr allspice (0.07% 1/4 ts)
2 gr garlic powder (1% 2 ts)

-------------------------------WET TEAM-------------------------------
340 gr water (170% 3/4 c)
17 gr tamari, thick (8.5% 1tb)
42 gr olive oil, extra virgin (21% 2 tb)



Preheat oven to 325°.


In a large mixing bowl mix dry ingredients. Mix the rest of the
ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well
until mixed.


Add the liquid ingredients to the dry ingredients. Mix well, then
knead for a minute or two.. it doesn't need long.


Form into a log (6-8" long), wrap tightly in foil, twisting ends.
Bake for 90 minutes. When done baking, unwrap and leave out to cool
all the way. Then wrap it foil or plastic and refrigerate. Slice to
use as desired.


Rating: 5/5 stars



my 1st version per the recipe.

Original from Lachesis on postpunkklitchen.com

http://bit.ly/b1xpEI


Nutritional Info

The entire log has:

1134 calories

32g fat

63g carbs

158g protein


** copied without permission from a public forum as attributed above
**


I discovered a lack of Worcester sauce thus eliminated it.


I weighed as I went so from here out I could scale at will using
percentages/bakers math.


MMMMM

dill buttermilk bread

Very tasty bread, first loaf was slightly dry due to accidental use of unbleached ap flour, 2nd was better.

We will try #2 again to see if that is perfect or not.

Ok, this has become one of my favorite breads of all time. I love it on french toast, warmed in a skillet, etc.

A bit crumbly for use as heavy duty sandwich bread but still it does it's best to fill that bill when called upon to do so.

Picture below mealmaster recipe.


Fresh dill looks better, dry dill and more of it improves taste in some situations, and not so much in others. If the bread will be eaten alone the recipe is a good amount of dry dill. If however it will interact with anything moist the extra dill can be a big boon.

MMMMM----- Recipe via Meal-Master (tm)

Title: dill buttermilk bread
Yields: 1 loaf
Cooktime: 55 minutes
Preparation Time: 1/2 hour
Categories: bread-quick

3 c flour, unbleached, all purpose
4 ts baking powder
2 tb sugar
1/4 c dill, fresh (optional)
1 tb dill, dry
1 1/2 ts baking soda
1/2 ts salt
1 ts pepper, black, fine grind
2 c buttermilk, warmed
1 tb butter, melted into buttermilk


* preheat roaster-oven to 340 F. (used thermometer in oven)


* Combine flour, baking powder, sugar, dill, baking soda, salt and
pepper in a bowl.


* Add buttermilk a little at a time until a soft dough forms.


* Turn into a greased 9 inch by 5 inch (2 litre) loaf pan.


* Bake for 55 minutes or until loaf is golden brown.


* Serve warm; reheat when needed.


Rating: 5/5 stars


Source: my head, internet

v1.0.1 2010.01.27

* lower sugar

* increase pepper

* change flour to unbleached ap

* add small amount of oil (butter melted into warmed burttermilk)

* warm buttermilk to help moisturize the heavier flour

* optional fresh dill

* increase dry dill from 2ts

* add 1/2c buttermilk (2c total)

* bake a bit longer at a slightly lower temp

* bake in roaster oven

v1.0.0 2010.01.26

* recipezaar #636 By: Jacques Lorrain Aug 17, 1999

* accidentally used unbleached and love the effect but needs a bit
more moisture

* nice taste


MMMMM

Ciabatta with a poolish

original: http://bit.ly/6DU8wP

First time, unmodified. Very nummy not quite what we are currently looking for in a bread.

MMMMM----- Recipe via Meal-Master (tm)

Title: ciabatta with a poolish
Yields: 1 loaf
Cooktime: 35 minutes
Preparation Time: 1 day
Link: http://bit.ly/6DU8wP
Categories: bread, poolish

-------------------------------POOLISH-------------------------------
136 gr flour, white
136 gr water
1 speck yeast, instant (1/10 gr or 1/32 ts approx)

-----------------------------FINAL DOUGH-----------------------------
318 gr flour, white
195 gr water
9 gr salt
1/2 gr yeast, instant (heaping 1.8 ts)



* The night before, dissolve the yeast into the water for the poolish,
and then mix in the flour.

* Cover and let it ferment at room temperature for 12-16 hours.

* Once the poolish has bubbles breaking on top and has started to
wrinkle, it's ready. It'll also smell ... really nice - sweet and
nutty.


* For the final dough, measure out the water and pour it into the
poolish to loosen it up.

* Then pour the entire mixture into a bowl.

* Mix together the salt, yeast and flour, and then add it to the bowl
as well.

* Mix it all up with a spoon and let it sit for one hour.

* At one hour, give it a stretch and fold, followed by two more every
30 minutes.

* Then let it ferment for one more hour, for a total of 3 hours bulk
fermentation.


* Remove the dough onto a well floured surface, and pat it out into a
rectangle, carefully degassing any truly gigantic bubbles that you
notice.

* Let it rest for about 90 minutes.


* Tranfer to the oven, dimpling it with your fingers if you desire,
onto a hot stone at 460 degrees with steam for about 35 minutes or so.


* Let it rest one hour before slicing.


Rating: 5/5 stars


Source: thefreshloaf.com

Overall formula:


* White flour: 100%

* Water: 73%

* Salt: 2%

* Instant yeast: 0.36%

* 30% of the flour is pre-fermented as a poolish at 100% hydration
with .07% yeast




Submitted by JMonkey to thefreshloaf.com Jan 5, 2008.

Made with guidance from "bread" Jeffrey Hamelman


MMMMM

stock #003

As promised this was a meatless experiment.

Valerie wants to play a bit more here so now we start on more pasta dough recipes (we have a mixer to do the hard work now).

MMMMM----- Recipe via Meal-Master (tm)

Title: vegi-stock #1
Yields: 5 quarts
Cooktime: 3 hours
Preparation Time: 1/2 hour
Categories: broth

5 lb carrots
3 shallots
5 lb celery
3 stalks lemon grass (small)
1/2 c miso paste
2 tb soy sauce, dark
2 tb sugar, brown, dark
2 oz rosemary, fresh
2 oz dill, fresh
3 oz basil, leaf, fresh
5 qt water
2 tb mustard, hand ground, coarse
2 tb pepper, black, hand ground, coarse


* cut celery, carrots, shallots, lemon grass one or two times each peel/skin and all

* bruise the herbs

* everyone in the pool

* bring to a boil and reduce to a simmer.

* stir every 1/2 hour or so until the vegi's start to look a bit pale

* cool completely

* filter into a 5 qt snap top bottle.


Rating: 5/5 stars


Source: my head

v1.0.0

original


todo:

add onions

add garlic

add dried tomatoes

switch miso paste for more soy sauce

switch miso for salt

switch miso for benito

toast various bits


MMMMM

polish rye (poolish) bread

I have made several test runs of this bread and decided it is pretty awesome (5/5 stars) in all forms including the original.

Presented here is my modifications and notes.

I am still playing with this one and will either post new when truly interesting changes happen, or comments when little things don't quite make it to "unique"

MMMMM----- Recipe via Meal-Master (tm)

Title: polish poolish rye buttermilk bread
Yields: 36 slices
Cooktime: 35 minutes
Preparation Time: 1/2 day
Categories: WAB, bread

-------------------------------POOLISH-------------------------------
1 pkt yeast, active, dry
1 ts sugar, brown
2 c water, warm
4 c flour, rye, dark

--------------------------------DOUGH--------------------------------
1 pkt yeast, active, dry
1 c buttermilk, room temperature
1 ts baking soda
1 tb salt
8 c flour, bread
1 tb caraway seed (optional)



Poolish (made yesterday)

* Dissolve yeast, sugar in water let stand until creamy.

* Stir in rye flour until smooth

* Let stand covered, over night.



Bread:

* Dissolve the yeast in the buttermilk.

* Add the poolish, the baking soda, the salt, 4 cups of the bread flour and stir to combine.

* Add the remaining 4 cups of bread flour, 1/2 cup at a time, stirring well after each addition (you may not need to add all of the flour, you may need more).

* When the dough has become a smooth and coherent mass, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

* Sprinkle the caraway seeds on the dough and knead them in until they are evenly distributed throughout the dough.

* Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with the oil.

* Cover with a damp cloth and let rise in a warm place for about 1 hour or until the volume has doubled.

* Preheat oven to 350 degrees F (175 degrees C).

* Turn the dough onto a lightly floured surface, break into the number of pieces you desire loafs.

* Form each piece into a loaf and place on a parchment paper lined baking tray with ample room double in size.

* Cover and let rise until nearly doubled, about 1 hour.

* Bake at 350 degrees F (175 degrees C) for about 35 minutes or until the bottom of the loaves sound hollow when tapped.


notes:
Rating: 5/5 stars


Source: my head with influences from all recipes listed in the notes below

Prep time includes at least 8 hours resting the poolish, 2 hours proofing the bread, and all mixing.

Originally I am suspecting that the poolish was kept from the previous day's bread "old dough method" rather than specifically made from the rye flour the day before, but I could be wrong.


original was for 3 loafs, now is for two boule shaped loafs or hoagie rolls etc.


This bread is possible on any mixer that has at least 12C "flour power" though it give it a workout. I would not recommend lower ratings (mostly because there is 12c flour)


v1.0.2

* hoagie buns (bonus)

* 4 tb dill seeds instead of caraway seeds (prefer dill, maybe even more)

* baked in roaster-oven (18qt slow cooker/roaster-oven sold in many appliance stores and shopping clubs)

V1.0.1

* split ingredients into poolish and bread

* traded sugar for brown sugar (interesting change in flavor)

* played with cook times (longer and lower has some advantages in loaf pans, higher and shorter has advantages for hoagies or boules)

* traded loaf pans for free-form loaf and played with the flour a bit. Seems fine as originally stated. Some additional flour can make the bread a bit crustier.

* AP flour = generally most preferred. Pastry flour (low gluten) makes a bit denser bread. Bread flour (medium-high gluten) if my most preferred. Adding 2 tb vital gluten to bread flour is even better... awesome crust, not quite so dense

* started process of fixing for mixer since I cant mix by hand any longer.

V1.0.0

* original http://allrecipes.com/recipe/polish-sourdough-rye-bread/Detail.aspx


MMMMM

yogurt quick bread

Borrowed from grouprecipes.com and modified both for personal tastes and ingredient shortages a couple of times.

This is a very nice bread slightly sweet, very tangy, and moist.

MMMMM----- Recipe via Meal-Master (tm)

Title: yogurt quick bread
Yields: 12 servings
Cooktime: 1 hour 10 minutes
Preparation Time: 15 minutes
Categories: bread-quick

2 c flour, fine pastry
2 tb flour, vital gluten
2 tb sugar, brown
1 ts baking soda
1 1/2 c yogurt, I usually use homemade yogurt
1/4 c butter, melted
2 egg whites, large


1. Preheat oven to 350


2. Lightly spoon flours into dry measuring cup/spoon

level with a knife.

Combine flour, sugar, baking soda and salt in a large bowl.

mix well

Make a well in center of mixture.


3. Combine yogurt, butter, and egg whites, stirring with a whisk.

Place over low heat just till the butter is melted.

Add to flour mixture, stirring just till moist. DO NOT OVER MIX


4. Spread batter into an 8x4" loaf pan coated with cooking spray. Bake
at 350 for 70 minutes or till wooden pick inserted in center comes out
clean.


5. Cool 10 mins. in pan on wire rack;

remove from pan.

Cool completely on wire rack.


Source: WAB, grouprecipes.com

originally grouprecipes.com Pleclare

10 months ago (20091107)

Savory flavor, tender texture and a crunchy crust make this bread a
good all-purpose accompaniment.


I tend to use my own yogurt. I also tend to over culture my yogurt.
Some people may not like the tang of the yogurt most of which can be
countered with a little extra baking soda OR culturing the yogurt for
a normal time instead of my 12+ hours.


V1.2 (20091122)

* no buttermilk so used yogurt... nummy

* Added 2tb vital gluten and baked in the roaster. This seems to help
the falling problem.

* Time is still an issue. Perhaps raise the temp a bit in the roater
next time.

* Melted the butter with the yogurt over a low flame.


V1.1 (20091107)

*sugar -> sugar, brown. This tastes most like gramma's bread.

*flour -> pastry flour (it is all I have at present)

*baked in nesco baking/roaster This is bonus but does require a bit
longer bake time. Taste is improved to me, texture is vastly
improved. This baking method is more likely to fall after removing
from the heat. A bit more gluten in the flour (think bread flour)
should do the trick

*I think the butter melting needs to be handled differently, possibly
melted in the butter milk slowly.

*smells good so far.


V1.0 (20091106)

followed Pleclare's recipe exactly, baked in oven.


MMMMM

Eggnog Pumpkin Cheesecake

This just came up in my reading of rec.food.cooking so I decided to post it here :)

This recipe was originally designed for a halloween or thanksgiving deal long ago.

The optional spices add a slight kick which actually makes this slightly more popular than my Jalepeno cheesecake in most quarters. If you do not like a kick feel free to leave them out.

MMMMM----- Recipe via Meal-Master (tm)

Title: Eggnog Pumpkin Cheesecake
Yields: 12 pieces
Cooktime: 1 hour
Preparation Time: 1 hour
Categories: dessert, WAB

--------------------------------CRUST--------------------------------
20 gingersnaps (I usually go overboard on the snaps)
1/2 c almonds, slivered, toasted
1/4 c sugar
1/4 ts spice 2, toasted

-------------------------------SPICE 1-------------------------------
1 ts cinnamon, ground
1/2 ts allspice, ground
3/4 ts ginger, ground
1/4 ts pepper, black, fine grind
1/8 ts cloves, ground (err on the light side for most peoples tastes)
1/2 ts nutmeg, ground

------------------------SPICE 2 (MY FAVORITE)------------------------
1 tb chai masala
1/4 ts cayenne, powder (optional)
1 ts cinnamon, ground (optional)

-------------------------------FILLING-------------------------------
2 tb butter, melted
3/4 c sugar
4 eggs, large, separated
1 can pumpkin, solid pack (16 oz)
16 oz cream cheese, softened

------------------------------TOPPING 1------------------------------
1 c prepared eggnog (I make my own but any should work well)
1 tb cornstarch
1/8 ts nutmeg, ground
almonds for garnish

------------------------------TOPPING 2------------------------------
1 pk gelatin, eggnog flavored (see notes)
1/8 ts nutmeg, ground



Pre-heat oven to 350 degrees F. This works much better if you
actually preheat the oven promise. I usually turn the oven on before
I get out my ingredients and the cream cheese softens on the oven vent
almost perfectly while I get everything else going.


Spray 9" by 3" springform pan with nonstick cooking spray. I have
used shiny or non-stick springforms in place of the spray gunk, but
most people and the restaurant this was created for prefer the spray
solution to everything.


Crust:

1) In food processor with knife blade attached (works in most blenders
too), blend gingersnaps, almonds, and sugar until finely ground, stir
in butter.


2) Press mixture onto bottom and about 2 1/2 inches up side of
springform pan, set aside. I often will put the crust in the
refrigerator for a few minutes to increase the chance that my crust
decoration will survive the filling of the crust. (see notes)


Filling:

1) In small bowl, with mixer at high speed, beat egg whites until
foamy. Gradually beat in sugar until soft peaks form; set aside. I
prefer a whisk and elbow grease, but when in Rome...


2) In large bowl, with same beaters and with mixer at medium speed,
beat egg yolks, pumpkin, cream cheese, spice1 or spice2 (see notes)
until well blended.


3) Fold egg-white mixture into cream-cheese mixture; pour into
springform pan. Use the mixer here, elbow grease is ok but it can be
over harsh on some people.


Bake:

(see notes)

1) Bake 1 hour or until knife inserted 1 inch from edge of cheesecake
comes out clean.


2) Cool cheesecake in pan on wire rack.


Topping:

1) In small saucepan, mix eggnog, cornstarch, and nutmeg.


2) Over medium heat, heat to boiling.


3) Reduce heat to low; simmer until mixture thickens.


4) Let stand 10 minutes to cool slightly.


5) Remove side of springform pan from cheesecake; spread eggnog
mixture over cheesecake. Garnish with walnuts. (I will actually top
the cheesecake before removing the side... remember that crust overage
any that has not fallen so far is gently knocked down on top of the
topping


Refrigerate cheesecake until well chilled. This cheesecake is really
much better tomorrow if that is possible.



notes:
Rating: 5/5 stars
Source: my head, internet, who knows


The spices:

I am a big huge large fan of using Indian Chai Masala (the spices that
make what we in America know as Chai Tea) instead of the components
mostly because the chai spice has a couple of extra components I think
go well here.


I also like to dry toast what ever spices I choose in a SMALL skillet
over medium to low heat. DO NOT BURN these spices or you will regret
it for a very very long time. No matter which you choose you will
want to do nothing but toast the spices when that is your task. The
oils come out and if you leave it two breaths or more past burnt it
can ruin your pan when it flames for a moment.


I am not afraid of adding a pinch or two of the toasted spices to the
crust or topping or both as well.


The crust:

My reason for liking the last little bits of crust knocked down on the
pie are largely historical. Two of the people who taught me to cook
did this on most cheesecakes thus so do I.


This decoration is also why I often get carried away with an extra 5
or so gingersnaps. If doing the decoration press the crust to 2 1/2
inches with full coverage, and 1/4 inch more very thinly. The idea is
that while baking this will shoot from the pan across the pie but it
only goes maybe 1/2 inch. What does not pop in the oven will be
knocked down on top of the topping later.


I tend to toast my own almonds, but as with many things in this recipe
the powers that be or stupid employees make that impractical. You may
choose which ever way you prefer of course.


Baking:

I tend to bake until the knife comes out "almost" clean and then I
cool the cheesecake in a warm over that has been turned off maybe 1/2
hour before being used as a cooling box. Again the reasons for this
are largely historical and probably not for anyone but us crazy folks.


Topping:

A Mexican friend of mine makes this recipe except he uses 1 package of
El Mexicano(tm) eggnog flavored gelatin made with 1/2 the milk called
for and substitutes cream for the milk. He then pours about 1/2 of
it over the pie with the side still on and is a little less gentle
than I am at knocking down the remaining crust. Once he has this done
he randomly inserts a butter knife around the edge of the pie so there
will be gelatin out side of the crust in a drizzled manner.


If you choose to do this PLEASE DO use the cooking spray as otherwise
you will tear your beautiful creation to bits when you pop the side.


He makes two at a time so the gelatin is used at the same time.


He also claims that a warm wet towel rubbed rather quickly over the
side before you pop the latch will almost always let it come out free
but I have not perfected that technique.


V2.3p (20091109)

posted to blog and possibly usenet.

V2.3 (20091109)

corrected a couple of typos I have missed for who knows how long

V2.2 (20051120)

H.G. uses eggnog gelatin = nummy too

V2.1 (19990315)

toast the spices like for stock = awesome!

V2.0 (just after leaving The Messerschmidt, before UG)

Just got the idea (and tried it) to use chai masala for the spices and
made it so.

V1.1 (unknown)

added my real way of doing things as notes and comments

V1.0 (~1989?)

Originally made for the Messerschmidt private club, Halloween/Thanksgiving deal.


MMMMM

Pho stock #002

Edit: not quite as shortly as planned but on now :)
And we are out of pepper so 1/8 c of huy fung siracha will replace that
forgot the garlic and ginger
recipe updated
end edit:

This recipe has not yet been made even once. It is going on shortly and I will post what we think when it is all over.


This 2nd major version will also be served with a high gluten wheat flour noodle more like an udon noodle than a Pho noodle (thus the name change from Pho quest to noodle soup quest)


MMMMM----- Recipe via Meal-Master (tm)

Title: pho style broth 002
Yields: 10 quarts
Cooktime: 1/2 day
Preparation Time: 1 1/2 hours
Categories: soup, broth, WAB, Vietnamese

------------------------------THE BONES------------------------------
1 ham bone (see notes)
5 lb shank steak (bony, mostly trimmed of fat)

------------------------------THE VEGIS------------------------------
2 onions, yellow collosal (peel and all)
1 bunch celery
3 lb carrots
2 bunch onions, green (washed and nothing else)
4 bulbs garlic (peel and all)
1 piece ginger (about the size of a large thumb, sliced 1/4" thick)

------------------------------THE SPICES------------------------------
4 sticks cinnamon (3")
5 stars star anise (optional and not in this batch)
1 ts fennel seeds
1 ts dill seeds
1 ts black mustard seed
12 cloves (whole)
1/8 c siracha (we use huy fung)
--------------------------THE FINAL TOUCHES--------------------------
3 tb sugar, dark brown
3 tb salt

1/2 c soy sauce, dark

Par boil the bones, then skip the water, remove the bones and rinse to
make sure that little tor no skimming will be needed once you start
cooking the broth.

Cut the vegis peel and all into manageable chunks and brown in a
medium hot skillet. Unless you have a monster skillet you may need to
do several batches.

Lightly toast the spices until you can smell them throughout the house
but not until they burn (the line is very fine as the song correctly
states about the hot water in the shower... between toasted and burnt)

Put the spices into a spice bag in the bottom of a large slow cooker
(we use a commercial 3 gallon slow cooker), put the bones on top of
this, and the vegis on top of the bones.

Set the slow cooker for 250 degrees F and leave alone for 12 to 14
hours. This should not need any attention at all and past experience
tells me that checking on the broth will make things go sideways if
not just plain wrong.

Remove as much of the bones and goodies as you can. We pick over the
bones (and in this case the shank steaks are going to be the first
meat for a bowl while it is still hot) and use the goodies of quick
meals for a couple of days but you can be traditional about it... I
won't tell either way,

Let the broth sit and cool just enough that you can handle it without
being injured. Pour through a filter of your choice. Some ideas we
have used are listed in the notes.

Enjoy one bowl now because you can :)

If you will be storing now is the time for that (see notes for some
ideas we have used to make this awesome to take to work).


Notes:
Rating: 4/5 stars

Source: my head

1) the ham bone. Started life as as a picnic ham cured but not cooked
which then had most of the meat removed. This will be used later for
pork Pho though will be cooked before serving instead of beef usually
raw before the broth is pored over it.

2) We have heard of people concentrating their stock by simmering in a
stock pot stirring frequently, when reduced by about 3/4 or so pouring
into ice cube trays and freezing. 1-2 concentrated cubes is
apparently about a perfect bowl.

3) This broth does not gel as well as broth #001 because of the lack
of feet so instead of gelling and cutting into cubes to be frozen we
pour into small zip top freezer bags and carefully stack in the
freezer. This makes a perfect ice cube for keeping the rest of your
work meal cold as well as making the management of the meal much
easier.

4) After looking at MANY MILLIONS (ok maybe a slight exaggeration ) of
Pho stock recipes and going to the store specifically to get
ingredients after all of that reading armed with ideas of what
everyone who will be partaking in this quest likes and dislikes (or is
allergic to) this is our first all original recipe.

5) filtering ideas

* a commercial coffee filter+filter-pot (the monster ones you see in a
restaurant)

* a filter designed to clean a deep fryer.

* a fine double dutch screen china cap (a method of making a screen
that lets water pass freely but holds back even the finer particles,
also called "filter screen" or various trade names).

* a coffee filter in a strainer or coarse china cap.

* cheese cloth in a strainer or china cap.

etc.


MMMMM

As promised Pho broth #001

This is the third modification of the original recipe and has not been tried yet.

MMMMM----- Recipe via Meal-Master (tm)

Title: pho style broth 001
Yields: 8 quarts
Cooktime: 6 hours
Preparation Time: 1/2 hour
Categories: soup, broth, WAB, Vietnamese

10 lb bones, misc
1 ts whole cloves
1 stalk celery
10 carrots, medium
2 garlic, whole
1 tb basil, sweet, dry
1 tb cinamon
2 tb dark brown sugar
1 1/2 c soy sauce, dark
8 qt water


1. The original recipe did not mention par boiling the bones, I think
that is a better option so is added here.

2. Cut everything peel, skin, etc. and all into large chunks

3. Everyone in the pool (and a large stock pot pool at that)

4. bring to a boil

5. simmer for 5 hours

6. skim if needed but it is really best tasting if you wait to skim
until after unless you have huge fat deposits collecting.

7. pour the stock through what ever filter you use (china cap with
cheese cloth works here, so does a very fine screen china cap)

8. place the stock into the refrigerator in a container which you will
be able to slightly warm later.

9. wait until the fat has risen to the top and solidified (the broth
should also be a gelled solid mass)

10. skim the fat easily now, remelt the broth and put into your
storage containers. (see notes)


Notes:
Rating: 3/5 stars

Source: Kim Ng On

Borrowed from a friend on a food forum, then modified after each batch
until we were satisfied it was "our pho broth #001"

Some ways we have used this stock for work meals:

1) remove the fat, cut into single serving size cubes placing each
monster cube into a zip top bag which can then be frozen.

2) remelt and pour into zip top bags which can then be frozen into
convenient lunch bag ice cubes that double as the tasty broth for that
meal.

3) remelt, reduce significantly and pour into ice cube trays 1-2 cubes
should work with some added water for a quick bowl.

4) eat warm

* The original recipe called for 1/4 c dark brown sugar, we found that
too sweet.

* Also called for 1 c soy sauce we found that slightly low. This may
be adjusted later as we are on to broth #2 in our quest


MMMMM

Mocha Mousse (Pie)

There is a post later on that describes a bit of what this recipe format is...

MMMMM----- Recipe via Meal-Master (tm)

Title: Mocha mouse (pie)
Yields: 1 serving
Categories: WAB, dessert, treats

1 qt. WHOLE REAL CREAM
1 pk Yogurt starter
1/4 c. Undutched cocoa
1 oz. Unsweet chocolate
1 pk Unflavored geletain (optional)
1 3/4 c. Brown sugar
2 Chocolate pie crusts (optional)

SLOWLY Warm the cream, cocoa, chocolate, (optional gelatin if you will
not be able to serve frozen, desire a firmer mousse, etc.) together
to 180 degrees and hold for two minutes. DO NOT BOIL (see over whipping below)

Cool to 110 degrees, add yogurt starter. incubate in a yogurt maker or
a quart jar in water bath (double boiler type setup) at 110 to 114
degrees for 8 to 12 hours (depending on desired tang, longer time =
more tangy but you will also have some solid bits of cheese start to
form after 8 hours)

Add the brown sugar stirring slowly until disolved (but don't whip the
cream yet!), refrigerate for 8 hours. If you want a warm mousse you
can whip now and serve but you will not get a very firm mousse even
with added gelatin served warm for obvious reasons.

Whip to stiff peaks, BE CAREFUL not to over whip .

You are now ready to serve if bowl is the desired delivery vehicle,
spoon into two pie shells or cones, etc., freeze until served.

Source: my head

Note: overwhipping is not always a bad thing, the butter you separate
from the mousse is pretty darned good on its own and the liquid left
over is pretty good too!

Originally designed for my final project for school, and then a friend
suggested fermenting the cream and after some experimentation this is
the result of that.

*** you must use whole real dairy cream not the kind you buy in most
supermarkets, and un-dutched cocoa (not processed with alkali) or the mouse
will not set up correctly.

The thickeners will cause pockets of goo in the final product or you
will have a soup unless you double the gelatin depending on how much
of the cream is thickeners.

The alkali used to lighten cocoa will kill some of the bacteria needed
to make the final product awesome and can cause spoiling in some
cases.

Most supermarkets carry "un-dutched" or "dark cocoa" cocoa, and health
food stores or local small dairies will have real cream. In my area
the non-BIG-chain grocers also have cream without the caragenan or
other thickeners.

Yogurt starter is available in health food stores in freeze dried
packets, or you can use LIVE yogurt (1 TB = 1 pk) with no flavoring
(some vanilla yogurts will also work but sugar in even small amount
can cause problems and will cause major problems in large quantities
while fermenting)

If you prefer a softer mouse you can keep in the refrigerator however
this will not keep as long, and is much harder to handle.

In the refrigerator it behaves just like whipped cream unless you add
the gelatin.

In the freezer it behaves like ice cream without the gelatin.

MMMMM