Text 31524, 77 rader
Skriven 2015-10-02 05:50:00 av Dave Drum (89724.cooks)
  Kommentar till text 31500 av Ruth Haffly (1:396/45.28)
Ärende: No more Rye recipes 4 now
=================================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> it would help, though, if you could say what brand of flour the
 DD> original came from.

 RH> You expect me to remember mundane things like that 40 years later? (G)
 RH> Seriously, I think the Pillsbury recipe you posted yesterday is either
 RH> the one I was looking for or close enough to it that I'll be happy.

 DD> Well, see, I'm old. I remember things from my school daze with crystal
 DD> clarity. And sometimes have trouble remembering what I had for lunch
 DD> yeaterday.   Bv)=

 RH> I know, I can be like that too. Sometimes I can't even remember what I
 RH> had for lunch the same day. (G)

Sometimes I get busy and forget to eat lunch. Then, when my grumbling gut
reminds me, it's often too late to have a nosh without killing my appetite for
supper. So I just live off the over-abundance of fat about my mid-section.

 DD>       Title: Russian Rye Bread: Rizhsky Khleb
 DD>  Categories: Breads
 DD>       Yield: 2 loaves

 RH> This will get added to the collection.

Not rye - but pretty darned good - If I do say so myself.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Italian Cheese Bread
 Categories: Breads, Herbs, Cheese
      Yield: 12 Servings
 
      1 c  Warm water; 125oF/52oC
      2 tb Olive oil
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 ts Italian seasoning mix
    1/4 ts Garlic granules
      1    Packet cheese mix from a box
           - of generic Mac & Cheese.
      1 pk Active dry yeast
           Cornmeal
      1    Egg white; beaten
 
  Place ingredients except cornmeal and egg white in bread
  machine pan according to manufacturer's directions.
  Process on dough setting.
  
  Sprinkle ungreased cookie sheet with cornmeal. At end of
  dough cycle, remove dough from machine; place on lightly
  floured surface. Punch down dough (If dough is sticky,
  knead in additional flour before shaping).
  
  Shape dough into baguette-shaped loaf about 12" long. Place
  loaf on cornmeal-coated sheet. Cover; let rise in warm
  place, 80-85oF/27-29oC, for 20-25 minutes or until light
  and doubled in size.
  
  Heat oven to 375oF/190oC. With a sharp knife, make one deep
  lengthwise slash in top of loaf. Brush loaf with egg white.
  
  Bake at 375oF/190oC. for 25-35 minutes or until loaf sounds
  hollow when lightly tapped.
  
  Makes one 12 slice loaf.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... No-fat cream cheese is not food; it has no cream, it has no cheese.
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