Text 31083, 169 rader
Skriven 2015-09-20 11:50:30 av Dave Drum (1:261/38.0)
  Kommentar till text 31055 av Ruth Haffly (1:396/45.28)
Ärende: bread
=============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Just a personal quirk; I've never done anything but 100% whole wheat
 RH> for the basic bread crumbs. I guess it's because some of the other
 RH> flavors, rye with caraway for example, would conflict with something
 RH> like Italian meat balls. Some of the other breads I'll use the crusts
 RH> for croutons or similar; that's probably where these will end up.

 DD> I make my own meatballs and sometimes my own Italian-esque sausage.
 DD> The recipe I use for the sausage has caraway in it. And my rye bread
 DD> (when I make it has caraway - ground, not seeds). See below for my
 DD> sausage and my meatball recipes.

 RH> I've lost the rye bread recipe I used to make (came from the back of a
 RH> bag of rye flour in the mid 70s) but that one had the caraway seeds in
 RH> it, as well as molasses. I'm still looking, trying to find a similar
 RH> one, with the seeds, but haven't found it yet, tho I do make rye bread
 RH> from time to time. I use various other recipies, still hoping to find

See below - I had both of these in stock. But, while I use caraway - I grind
the seeds in my R2D2 spice (coffee) mill. Others like the seeds, more power to
them. I actually prefer black Russian-style rye in that range.

 RH> the right one. I've not tried sausage making (yet) and my meat balls
 RH> are made from the recipe my MIL gave me when I married Steve. For that,
 RH> I use ground beef, grated Romano cheese, bread crumbs, egg, oil, water,
 RH> s&p, oregano, basil, parsley and garlic. Yes, I've deviated from it a
 RH> number of times, but that's the basic one I got 40 years ago.

Sausage is pretty easy - especially if you have a meat grinder. I bought one
several years ago at one of those travelling tent show & tool circus deals. And
jumped right into sausage making on my own.

As for meatballs - the closest I have come to straight beef meatballs is a
50-50 mix with ground beef and ground pork .... but, they were pretty bland,
even with the herbs added. I *much* prefer the ones I make using Italian
sausage for the meat. And LOTS of garlic. But, as I am cooking for myself I
only have to suit myself.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Rye Bread (Arrowhead Mills)
 Categories: Breads
      Yield: 1 loaf

MMMMM--------------------------SPONGE-------------------------------
    3/4 c  Arrowhead Mills+« Rye flour
    3/4 c  Arrowhead Mills+« all-purpose
           - flour
      1 tb Oil
      1 tb Honey
      1 tb Sugar
    1/2 ts Instant dried yeast
  1 1/2 c  Water; room temp

MMMMM---------------------------DOUGH-------------------------------
  1 1/2 c  Arrowhead Mills+« all-purpose
           - flour
      1 c  Arrowhead Mills+« rye flour
      2 tb Caraway seeds
      2 ts Instant dried yeast
      2 ts Salt

  Additional oil, rye flour for kneading.

  TO MAKE SPONGE: In a large bowl whisk all ingredients
  together until well combined; set aside in a warm place
  for about 10 minutes.

  TO MAKE DOUGH: Meanwhile, in another large bowl combine
  rye and all-purpose flours, caraway seeds, yeast and salt.
  Sprinkle this flour mixture over sponge mixture and cover
  bowl tightly with plastic wrap and set aside in a warm
  place for about 3 to 4 hours to ferment. With a dough hook
  attachment beat the dough for about 2 minutes at low speed
  then 10 minutes at medium speed. Dough should look smooth
  and elastic. (If kneading by hand turn dough out on to
  floured board and knead for about 10 minutes until smooth
  and elastic) Cover dough and let rest for about 20 minutes
  then place into a clean, oiled bowl. Rub top of dough with
  a little oil; cover bowl with plastic wrap and let rise
  for about 1 to 1 1/2 hours. Knead dough for about 5 minutes
  then return to bowl: cover and let rise for another hour.

  Pre-heat oven to 450oF/232oC.

  Shape dough into a loaf shape. Place on an oiled baking
  sheet. Cut 3 or 4 slits in top of loaf from side to side.
  Sprinkle with caraway seeds if desired.

  Bake for 10 minutes at 450oF/232oC then lower temperature
  to 400oF/205oC bake for about 30 to 35 minutes or until
  golden brown and sounds hollow when tapped on base. Allow
  to cool completely on wire rack.

  Recipe from: http://www.arrowheadmills.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: New York Rye Bread
 Categories: Breads
      Yield: 1 1/2 lb loaf

  2 1/4 ts Active dry yeast
  1 1/3 tb Oil
      1 tb Whole caraway seeds
      1 tb Vital wheat gluten; (opt)
    2/3 c  Dark molasses
      3 c  Organic dark rye flour
    1/4 c  Dry milk powder
  2 1/2 c  Warm water
    1/4 c  Sour (dill) pickle juice
      1 ts Sea Salt
      1 c  Whole Wheat Flour

  In the bowl of a large stand mixer, mix together the dry
  ingredients. Beat warm water, oil, and pickle juice into
  dry ingredients. Fit dough hook onto mixer and beat until
  dough is rough and shaggy-looking.

  Cover bowl with plastic wrap and let rest for exactly 30
  minutes. Remove plastic wrap and knead dough in stand
  mixer with dough hook until smooth, firm, and only
  slightly sticky, 6 to 8 minutes. Turn dough onto a floured
  work surface and knead until smooth, 1 to 2 more minutes.

  Form dough into a ball, place dough into an oiled bowl,
  and turn dough around several times in bowl to coat with
  oil. Cover the bowl with plastic wrap, set into a warm
  place, and let rise until nearly double, about 1 hour.

  Grease a 5" x 9" loaf pan. Turn dough onto a lightly oiled
  surface, shape into a log, and place into prepared loaf
  pan. Cover with a cloth kitchen towel and let rise until
  top of dough has risen slightly over top of pan, 60 to 90
  minutes.

  Place rack in middle of oven and preheat oven to 350oF/175oC.

  Bake loaf until golden brown and cooked through, about 35
  minutes. The internal temperature of the bread should be
  190oF/88oC. If loaf browns too quickly, cover loosely with
  a tent of aluminum foil with shiny side out. Remove from
  pan and cool on wire rack.

  Makes 1 loaf (13 slices).

  NOTES: This is a low-rising, very dense, flavorful loaf
  just like you buy on the streets of New York City. If you
  want a lighter, fluffier loaf, add Bob's Red Mill vital
  wheat gluten. The caraway may be adjusted to taste.

  Makes 1-1/2 lb loaf (13 slices).

  Submitted By: Bob's Red Mill Natural Foods

  Recipe from: http://www.bobsredmill.com

  Uncle Dirty Dave's Archives

MMMMM

... Jumbo shrimp?  Let us examine this concept more closely.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)