Text 13636, 94 rader
Skriven 2007-04-01 18:25:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Stuff
=================
 Hi, Carol,

 ->  the old Crisco when greasing pans, somehow. I don't
 ->  know if I will report on its use in my breadmaking,
 ->  because my last few batches came out wierd, anyway.
 ->  But who knows, fresh shortening might solve my
 ->  problems.

 CS> Shortening in bread?  Humm, thats a new one unless it's biscuits.
 CS> Must be something odd in the recipes I have maybe?

 I started baking bread from a recipe in an old
 Betty Crocker Picture Cookbook my Mom had.
 It called for 2 T shortening for a 2-loaf
 recipe, and I have almost always had good
 results with it. Bread machine recipes might
 have different requirements, of course. This
 was a mix in the bowl, knead, rise, punch and rise
 again, shape, rise and bake method. I enjoy
 the process, I must admit. So I haven't
 experimented with it much or experimented
 much with other bread recipes. After all, if a
 bread sort of fails, there is no one but me to
 use it up before I can try again. I am terribly
 cheap and will try to use up even my mistakes
 unless they are fatal.

 CS> BTW I'm alive out here, just havent had much chance to read BBS
 CS> traffic.  I might catch up some tomorrow I hope!
 Nice to hear from you! I am sporadic, a bit, also.
 That's more to do with available time and how often
 my computer crashes while I am online!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: White Bread, Plain & Simple
 Categories: Bread
      Yield: 2 Loaves

  2 1/4 c  Lukewarm liquid
      3 T  Sugar
      1 T  Salt
      1 ea Cake or packet yeast
      2 T  Soft shortening

  7 c all-purpose flour (or unbleached)

  Dissolve the salt and sugar in the lukewarm liquid (I generally just
  use water), then dissolve the yeast in it. Proof the yeast by
  watching it rise to the top of the liquid after a few minutes. If it
  doesn't, add another packet of fresher yeast! Drop the shortening
  into the liquid, then add 7-7 1/4 cups of flour (I prefer to use one
  of the pre-sifted "brand name" flours like Gold Medal or
  Pillsbury...had bad luck with some generics/store brands. I like to
  "fluff" it into the measuring cup by scooping it with a smaller cup,
  then pouring it lightly into the measurer and leveling by shaking. I
  also would use the lesser amount of flour, since a little more can be
  incorporated during kneading.) Mix a little by spoon, then by hand
  until all flour is incorporated. Turn out onto a floured cloth or
  board and knead until smooth and elastic. Drop the dough into a
  well-greased large bowl, press down and then turn it over. Cover with
  a damp towel and let rise in a warm place till doubled. Punch the
  dough down with 1 fist to the center (that's the fun part!) and turn
  the dough over, recover it and let it rise again. Gently pour the
  dough back to the floured cloth, and gently cut in half with a sharp
  knife. With each half, pat the excess gas out, fold lengthwise and
  press to seal. Stretch the dough gently to about 20 inches, then fold
  back in thirds and flatten a little. Now roll up the dough into a
  loaf shape, sealing the edges, turn the ends under a little, and lay
  in a well-greased loaf pan, cover with the damp towel, and let rise
  again until doubled.

  Bake at 425 F for 30 minutes. Try to get the loaves out of the pans
  while still hot so they don't "steam" themselves soggy. Guard against
  hungry menfolk who want to cut it and eat it at this point, unless a
  whole loaf will be eaten, since trying to cut the hot loaf really
  messes up the texture of the uneaten portion! Good that way, though!

  If you still have 2 loaves, you can freeze one in a well-sealed
  plastic bag, and refrigerate the other in a well-sealed plastic bag
  for quite a while (don't bag the bread until it's thoroughly cooled,
  though.)

  From my Mom's OLD Betty Crocker Cookbook, with personal
  embellishments by Joan MacDiarmid!

MMMMM

 Joan MacDiarmid


___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)