Text 20797, 79 rader
Skriven 2007-09-30 11:59:18 av Michael Loo (1:18/200)
     Kommentar till en text av Barbara Mcnay
Ärende: bird 207
================
 BM> And then to the US.  I am always impressed by people who learn a
 BM> language like English after having spent a childhood using a different
 BM> language with a non-Roman alphabet, or symbols.

Hunger is a strong inducement, as is the quest for safety.
Pretty interesting what people are capable of in times of need.

 > I was thinking something along the lines of turbinado
 > or dried cane juice.
 BM> I haven't tasted turbinado, but I've chewed on grass and assume that's
 BM> what cane juice tastes like.  In that case, I should say the white or
 BM> brown sugar would be an improvement.

There is a slight grassy aspect to unrefined cane, but it
is minimal, as the ratio of chlorophyll to sugar is very low.
If grass tasted like cane juice, it strikes me likely that
farmers would be making sugar and not hay.

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

      Title: Frances Cook's Bread & Rolls
 Categories: Breads, Londontowne
   Servings: 24

    3/4 c  Milk                                1    Fresh cake yeast
    1/4 c  Sugar                               3 tb Shortening
      1 ts Salt                                1    Egg
  3 1/2 c  Flour                             1/4 c  Lukewarm water

  Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm
  while softening yeast in a small bowl with the warm water. When soft, add
  the egg and beat together slightly. Pour the yeast/egg mixture into the
  milk mixture and stir them together.

  The flour may be sifted or poured into the liquid. With a large spoon, stir
  until flour/milk is well mixed. You should have a firm, but not stiff
  dough. Without removing it from the bowl, cover the dough with a plate or
  towel and set aside to rise until double in bulk (about 2 hrs depending on
  the temperature in the kitchen). Instead of letting the dough rise at this
  point you may put it in the refrigerator and use it later, or the next day.
  Watch to make sure it doesn't spill out of the bowl. If it starts to spill
  before you're ready to use it, punch it back down. Refrigerated dough is
  easier to handle but takes longer to rise.

  BREAD: If you want to make bread, dump the dough out of the bowl onto a
  floured surface and with more flour as needed to keep it from sticking,
  knead it until springy and easy to handle. This dough does not require a
  lot of kneading; only enough to make it easy to handle. For 2 medium size
  loaves cut the dough in half and knead/shape each into loaves and put into
  greased baking pans. Allow about 2 hours for the dough to double again.
  Bake in a 375 degree oven until lightly browned on top (if uncertain
  whether or not bread is done, tip out of pan and see if bottom is browned
  too).

  ROLLS: To make rolls, work and knead dough until springy and easily
  handled. Roll out with a rolling pin and cut with a biscuit cutter and fold
  over and place on a greased cookie sheet (Parkerhouse rolls), or break
  dough into small pieces, make into little balls and place 3 in each section
  of a greased muffin pan (Cloverleaf rolls).

  SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for
  Parkerhouse rolls, except trying to make an oblong instead of a round.
  Spread it with raisins and sprinkle with cinnamon and sugar. Dot with
  butter and roll as for a jelly roll. Slice and place on a greased pan or
  make into a circle and make slashes through the dough at intervals. Let
  rise and bake as for loaves. Top with an icing made of confectioners'
  sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over
  the bread or rolls while hot. Decorate with nuts or fruits.

  If you want to make a whole wheat bread, use half white and half whole
  wheat flour, and use brown sugar instead of white. The amounts above will
  yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls.
  Mrs. Harold T. Cook

-----

___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net - 770-489-1561 (1:18/200)