Text 4640, 65 rader
Skriven 2010-12-06 13:07:08 av Michael Loo (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: dressing 845
====================
 -=> Ruth Haffly said to Dave Drum <=-

 RH> Looks good; I might try baking it on the side.  Then it's properly
 RH> dressing, not stuffing. (G)
 DD> Whichever. I use the "dressing" category in my Meal Muncher for salad
 DD> dressing type recipes.

I call it stuffing, because it "could" be stuffed into a bird.
Dressing, I tend to use the term in the same way as Dirty Dave.

 RH> I know, so many of us use the 2 terms interchangeably.  Same as we say
 RH> Kleenex for any sort of facial tissue, Xerox for photo copiers or
 RH> aspirin for a certain formula of pain relief.  Do you ice a cake or
 RH> frost a cake? (G)

Aren't ice and frost pretty much the same, with ice being thicker?
As such, I'd say icing is the right word. But there's some confusion,
see below.

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

      Title: Golden Raisin Loaves
 Categories: Breads, Fruits, Yeast
   Servings: 10

      2 c  Whole wheat flour; stirred        1/4 c  Sugar
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
      1 ts Salt                                2 ts Cinnamon; ground
    3/4 c  Water                             1/3 c  Butter or regular margarine
    1/2 c  Buttermilk                          2    Eggs; lg
  1 1/2 c  Raisins; golden                 2 1/2 c  Unbleached flour; sifted
           Vegetable oil                            ------vanilla
frosting------
      2 c  Confectioners' sugar              1/4 ts Vanilla
  2 1/2 ts Milk

  NOTE:  The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on
  Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt
  and cinnamon together in a large mixing bowl.  Heat the water and butter in
  a saucepan over low heat to very warm (120-130 degrees F.). Remove from the
  heat and stir in the buttermilk.  Add to the flour-yeast mixture and beat,
  with an electric mixer on medium speed, until smooth, about 2 minutes. Add
  the eggs and beat an additional 2 minutes, then stir in the raisins.
  Gradually add the remaining 1/4 cup of whole wheat flour and enough white
  flour to make a stiff but light dough. (Heaviness indicates too much flour
  and the bread will not rise correctly.) Let rest for 5 minutes. Turn the
  dough out onto a lightly floured surface and knead until smooth, about 5 to
  8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch
  the dough down and divide in half.  Let rest 10 minutes, then roll each
  half to a 12 X 7-inch rectangle.  Beginning at the 7-inch side, roll up
  tightly like a jelly roll and seal the edges. Tuck the ends under to form
  rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a
  greased baking sheet.  Brush with oil and repeat for the second batch of
  dough.  Cover and let rise in a warm place until almost doubled, about 30
  minutes.  Bake in a preheated 375 degree F. oven for 25 minutes or until
  the loaves sound hollow when tapped. Remove from the baking sheet and cool
  on wire racks for 20 minutes. Frost with the vanilla icing if desired.
  VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat
  until smooth.

___--
___ Blue Wave/386 v2.30

--- Maximus/2 3.01
 * Origin: Paragon BBS - paragon.darktech.org - 423.926.7999 (1:18/200)