Text 13036, 51 rader
Skriven 2007-03-15 06:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: the good guys 225
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 HN> I can't say that I have really noticed much of a smell from really
 HN> fresh  fish...and I've had it as fresh as it can possibly be.

I smell fish smell on live fish.

 -> Tastes like eggs and is a little sweet. Partway to cake, you know?
 -> And quite nice, for bread.
 HN> Yup, that's the stuff.

Yesterday for some reason I got a craving for Pepperidge
Farm white bread and had three slices of it. Felt like a
fool chowing on the stuff, so I washed it down with a
glass of Martell Cognac, which is the raisin-toastiest
beverage I've ever had: fun but rather coarse and harsh.

 -> When making frog toast, which I've done more than you'd expect,
 -> I add vanilla and cinnamon.
 HN> you make it then, do you eat it as well?

Usually I don't find it worth the pills, but there's something
suspicious about a cook not eating his own product.

---------- Recipe via Meal-Master (tm) v7.05

      Title: CHALLAH BREAD
 Categories: Breads, Ethnic, Another
   Servings:  1

      1 pk Active dry yeast                         Egg
    1/4 c  Warm water(105-115 F)               1 tb Shortening
    1/2 c  Lukewarm water                  2 3/4 c  Flour
      1 tb Sugar                                    Egg yolk
      1 ts Salt                                2 tb Cold water

  Dissolve yeast in 115 F water. Stir in lukewarm water, sugar, salt,egg,
  shortening and 1 1/4 cup flour. Beat until smooth. Mix in remaining flour
  to make dough easy to handle.Turn dough out on floured work surface, knead
  until smooth and elastic(5 min) Round up dough in greased bowl, turn over
  to grease top. Cover, let rise until doubled in bulk, 1 1/2-2 hours. Punch
  dough down, divide into 3 equal parts. Roll each part into strand 14 inches
  long.Place strands close together on lightly greased cookie sheet. Braid
  gently and loosely. Don't stretch. Fasten ends, tuck under securely., Brush
  braid with shortening. Let rise until doubled in bulk, 40-50 minutes. Beat
  egg yolk and cold water until blended, brush over braid. Bake at 375 F for
  25-30 minutes, or until golden. Source: a file called breads.mmf

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