Text 20981, 80 rader
Skriven 2012-02-06 23:18:00 av JIM WELLER (1:123/140)
     Kommentar till en text av ELEANOR CREIGHTON
Ärende: air 166
===============
-=> Quoting Eleanor Creighton to Jim Weller <=-

 EC> First Air has flown to Alert

 EC> It was a charter.  The plane had to land and stop literally on a dime
 EC> as the runway is designed for hercs.

Wow, a loaded Herc can take off from an 1800 foot runway. A 737 is
supposed to need at least 3900 feet and most commercial airport
runways that they use run 6000 feet or more. Hats off to that pilot!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Al's Italian Bread
 Categories: Breads, Italian
      Yield: 4 loaves
 
      3 oz Fresh yeast
  3 1/2 c  Warm water; divided
      3 lb High-gluten or bread flour
    1/2 c  Granulated sugar
      1 tb Salt; plus
    1/2 ts Salt
      2 tb Vegetable shortening; plus
           -more for
           Greasing if using pans
           Cornmeal
           Toasted sesame seeds
 
  Dissolve yeast in 2 cups warm water. Combine flour, sugar and salt
  in mixing bowl. Make a well in center of mixture; pour in yeast
  mixture. Mix thoroughly with hands (Marino's method) or dough hook
  of mixer. Gradually add 1 to 2 cups remaining warm water; mix
  thoroughly. Dough should be sticky. Spread 2 tablespoons
  shortening on top of dough; knead in.

  Cover dough with a cloth and set in a warm place to rise for 30
  minutes. (Marino turns his electric oven to "warm" for a minute,
  turns it off, then puts the bowl of dough inside.) After 30
  minutes, knead dough in bowl for about 3 minutes. Cover and return
  to warm spot to rise for 1 hour.

  Cut dough into 4 equal sections. Lightly flour counter and rolling
  pin; roll each section of dough into a rectangle. Roll up each
  piece of dough lengthwise, like a jelly roll. Shape each into a
  loaf, sealing the seam with the side of your hand or knuckles.
  Sprinkle some cornmeal and sesame seeds on kitchen counter. Spread
  some warm water over top of each loaf with your hand; roll loaf
  over seeds and cornmeal. Sprinkle another counter lightly with
  cornmeal. Place finished loaves on top, cover with a towel and let
  rise for 15 minutes.

  Preheat oven to 450 degrees. (If using oven tiles or a pizza
  stone, sprinkle them with some cornmeal and place in oven to
  heat.) Place risen loaves on hot oven tiles or in lightly greased
  oblong cake pans, using 2 loaves per pan. (If baking the bread in
  pans, remove after 15 minutes and place the loaves directly on the
  top oven rack to finish baking; place empty pans on the bottom
  shelf to keep the bottom of the bread from overbrowning.) Bake 25
  to 35 minutes or until loaves are golden and sound hollow when
  tapped on the bottom.
  
  From Al Marino, Chesterfield
  Recipe Source: St. Louis Post-Dispatch - 10-19-1998
  Formatted for MasterCook by Susan Wolfe
  
MMMMM



Cheers

YK Jim


... Heavier than air flying machines are impossible.

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