Text 38821, 108 rader
Skriven 2010-06-08 19:14:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: picnics 267
===================
 SD> If the picnic is around the general area of the Northeast US, we
 SD> should be able to make it next year.

Good.

 SD> Traveling doesn't bother me; I could probably pull off an eight to ten
 SD> hour drive straight okay.

That would put all of New York and much of New England in reach.

    So careful
 SD> planning and more so, a good lead time, would be most important for us

Well, the only person who has expressed a solid interest in
hosting is Nancy, but we do have a year lead time, after all,
so don't fret.

 SD> to attend.  I know there's some in here who'd rather I just drop off
 SD> the face of the Earth rather than show up at a picnic, but the law of
 SD> probability is on my side. <G> 

What on earth difference does that make?

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Zwieback
 Categories: Breads
      Yield: 50 servings

      1 pk (2-1/4 teaspoons) active
           Dry yeast
    1/4 c  Plus 1/2 teaspoon sugar
    1/4 c  Warm water
      1 c  Plus 2 Tablespoons milk
      4 tb (1/2 stick) butter or
           Margarine
    1/2 ts Vanilla extract
    1/8 ts Ground mace
    1/8 ts Ground cinnamon
    1/8 ts Ground nutmeg
      1    Egg, lightly beaten
  3 3/4 c  All-purpose flour
      2 tb Butter, melted, for glazing

  "Once you have tried homemade Zwieback, you will never again think of
  it as only a "baby cracker." The seductive aroma from baking this
  fragrant cracker will envelop your kitchen. The final result is a
  complexity of flavor that is nothing less than spectacular. Zwieback
  takes a lot of effort to make -- but it's worth every minute.

  The method for making Zwieback is quite different from that for most
  other crackers. "Zwieback" means "twice baked." First you bake a
  yeast bread, aromatically flavored with nutmeg, cinnamon, vanilla,
  and mace. Then you slice it and slowly dry the slices in a slow oven.
  For convenience, make the bread over a two-day period. Bake the bread
  the first day and dry it the second. If stored in an airtight
  container, Zwieback will keep almost indefinitely. In a small bowl,
  combine the yeast with 1/2 teaspoon of the sugar and the warm water.
  Set aside in a warm place until the mixture starts to foam, about 5
  to 10 minutes.

  In a small saucepan, mix the milk and the remaining 1/4 cup of the
  sugar. Add the 4 Tablespoons butter and heat until the butter has
  completely melted. Transfer the mixture to a bowl and allow to cool
  to lukewarm.

  In a large bowl or in the food processor, combine the cooled milk
  mixture with the yeast mixture. Stir in the vanilla. Add the mace,
  cinnamon, and nutmeg and mix well. Beat in the egg. Slowly add the
  flour, adding just enough to make a smooth dough that is not sticky.
  If mixing by hand, the dough will become too stiff to stir, and you
  should knead in the last of the flour with your fingers. Then knead
  well for at least 5 minutes, forming the dough into a ball. If using a
  food processor, pulse until the dough comes together in a ball.

  Place the dough in a large, lightly oiled bowl and turn it over to
  coat all sides. Cover with a damp towel and set the dough in a warm
  place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the
  dough down and knead a few strokes. Cover and allow the dough to
  double in size again, 30 to 45 minutes. Punch the dough down and turn
  it out onto a lightly floured surface or pastry cloth. Knead about 30
  seconds to remove the air. Divide the dough into 3 equal portions.
  With your hands, roll each into a smooth cylinder or loaf about 2
  inches thick and 9 inches long.

  Place the loaves crosswise on a lightly greased or parchment-lined
  baking sheet, leaving at least 3 inches between the loaves. Brush all
  exposed surfaces of each loaf with the melted butter. Set the baking
  sheet in a warm place and let the loaves rise until doubled in bulk,
  about 30 minutes.

  Preheat the oven to 375~F. Bake the risen loaves for 25 to 30 minutes,
  or until the bottoms are reddish brown and make a hollow sound when
  thumped. Allow the loaves to cool thoroughly on racks.

  Preheat the oven to 200~F. Cut the cooled loaves into 1/2-inch slices.
  Place the slices flat on the baking sheet and allow them to dry out in
  the oven for 45 to 60 minutes, or until thoroughly dry. Check
  occasionally and turn the slices over as they dry on one side. When
  dry, raise the oven temperature to 300~F. for 10 to 20 minutes to
  brown the Zwieback slightly.

  Cool on a rack. Yield: 40-50. Source unknown

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