Text 19977, 77 rader
Skriven 2014-12-01 06:03:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Bread
=============
-=> Dale Shipp wrote to Carol Shenkenberger <=-

 CS> Snicker, I will stay with my bread machine here.  In fact, about to
 CS> load a simple buttermilk one then form to loaves and bake in the oven.
 CS> I'm happy to let it do all the hard work.

 DS> We used to really like our bread machine.  Back when I was working full
 DS> time and carrying a lunch, I don't think that we bought any store bread
 DS> for more than five years.  Now our meal patterns have changed to the
 DS> point where we have to freeze a loaf of store bread so that it doesn't
 DS> go bad before we finish it.

As you did I used to use my bread machine a lot. Then I got to using it for
mixing and rising and then baking the loaf in the oven - so it looked like
"real" bread. And like you, most of my bread these days is store-bought ... and
I have to freeze it or at least keep it in the ice box to prevent drying out
and/or greenish fur on it. What really gets up my wick is that people who make
hot-dog buns, hoagie rolls, etc. do not package their bread in the same
quantity of pieces as there are frankfurters or sausages in a package. Or in a
near multiple. There are usually 10 hot dogs (even all-beef, Kosher dogs) in a
standard package. And just 8 buns in the usual package. Or four knockwurst,
bratwurst, Italian sausage, etc and six rolls in the standard package.  
Grrrrrrrrrrrrrrr ....
 
Of course if I shop at Humphreys I buy the number of sausages I want and I can
make it come out that way. But, not everyone is on to that trick. Oh, well.
Birds need to eat, too.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chile-Tomato Bread
 Categories: Breads, Vegetables, Chilies
      Yield: 2 servings
 
      2 c  Tomato juice
    1/2 c  Tomato sauce
      2 tb Butter or olive oil
  6 1/2 c  Unbleached flour
      2 pk Yeast
      3 tb Sugar
      1 ts Salt
      6    Minced Serranos
 
  Heat tomato juice, tomato sauce & butter or oil to
  120oF/49oC.
  
  In a large bowl combine 3 cups flour with the yeast, sugar
  & salt. Add warmed tomato mixture. Mix with dough hook (or
  by hand) for 3 minutes or 300 strokes, scraping side of
  bowl frequently. Add 3 1/2 cups additional flour & turn
  out onto a floured board to knead, when dough is firm
  enough to handle.
  
  Add enough flour so dough is not sticky & knead well.
  Place in greased bowl-rise-till double, about 1 hour.
  Punch down-let rest 15 minutes.
  
  Shape into loaves. Place in greased bread pans, cover
  loosely with a cotton dish towel. Let rise, about 45
  minutes. Bake 375oF/190oC for 10 minutes, reduce to
  350oF/175oC and bake another 30 minutes.
  
  Cool on racks
  
  ENJOY!  Very unusual & extremely good.
  
  FROM: Mary-Anne Durkee; Chile-heads List - 29 May 2001
  
  Uncle Dirty Dave's Archives
 
MMMMM

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