Text 31206, 129 rader
Skriven 2015-09-23 05:56:00 av Dave Drum (89419.cooks)
  Kommentar till text 31189 av Ruth Haffly (1:396/45.28)
Ärende: Re: bread
=================
-=> Ruth Haffly wrote to Dave Drum <=-

 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

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

 RH> I like both the light (Jewish) rye and the darker, Russian style--no
 RH> particular favorite. Neither of the recipes you sent are what I'm
 RH> looking for but I will save them and give them a try--might find a new
 RH> favorite. (G)

TBH - my favourite rye is black/Russian/pumpernickel.
 
 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> number of times, but that's the basic one I got 40 years ago.

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

 RH> We have a grinder attachment for the KA mixer.

I have had mixed reports on the efficacy of that attachment. I have been told
(by several - no direct experience of my own) that the newer/non-Hobart
machines will not stand up to the grinder or the pasta extruder. I might use a
KA for a sausage stuffer in a pinch. But, I have the stuffer for my little
stand-alone grinder.

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

 RH> I made some once with pork, beef and a bit of turkey, using up what I
 RH> had in the freezer. They were good, as was the meat loaf I made with
 RH> them also.

I generally put my meatballs in rad gravy and serve with pasta. I have made
"Swedish" (style) meatballs to go in a creamy sauce with egg noodles ..... but,
it's not a favourite and I only have done upon request from a guest.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Russian Black Bread
 Categories: Breads, Grains
      Yield: 2 Loaves
 
      4 c  Rye flour
      3 c  All-purpose flour
      1 ts Granulated sugar
      2 ts Salt
      2 c  100% bran cereal
      2 tb Caraway seed; crushed
      2 ts Instant coffee granules
      2 ts Onion powder
    1/2 ts Fennel seed; crushed
      2 pk Dry active yeast
  2 1/2 c  Water
    1/4 c  Vinegar
    1/4 c  Dark molasses
      1 oz Unsweetened chocolate
    1/4 c  Butter
      1 ts Cornstarch
    1/2 c  Cold water
 
  Combine rye and all-purpose flour, set aside. In large
  bowl thoroughly mix 2 1/3 cups flour mixture, sugar,
  salt, cereal, caraway seed, instant coffee granules,
  onion powder, fennel seed and yeast.
  
  Combine water, vinegar, molasses, chocolate and butter
  in saucepan. Warm over low heat. Gradually add to dry
  ingredients. Beat at medium speed with electric mixer
  for 2 minutes, scraping bowl occasionally.
  
  Add 1/2 cup flour mixture. Beat at high speed 2
  minutes, scraping bowl occasionally. Stir in enough
  additional flour mixture to make soft dough.
  
  Turn out on lightly floured board. Cover dough with
  bowl. Let rest 15 minutes. Then knead until smooth and
  elastic, about 10 to 15 minutes. (Dough will be
  sticky.) Place in greased bowl, turning to grease top.
  Cover and let rise in warm place, free from drafts,
  until doubled in bulk, about 1 hour.
  
  Divide dough in half, form into 2 loaves and place in
  9-by-5- inch loaf pans. Or form into 2 round balls and
  place on greased baking sheet.
  
  Preheat oven to 350oF/175oC. Bake 45 to 50 minutes or
  until bread sounds hollow when tapped on the top.
  
  Meanwhile, combine cornstarch and 1/2 cup cold water.
  Cook over medium heat, stirring constantly, until
  mixture boils. Stir constantly for 1 minute. As soon
  as bread is baked, brush cornstarch mixture over tops
  of loaves. Return bread to oven. Bake 2 to 3 minutes
  or until glaze is set. Remove from pans. Cool on wire
  racks.
  
  Makes 2 loaves.
  
  From the Oregonian's FOODday, 1/5/93.
  
  Posted by Stephen Ceideburg
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There ain't no such thing as wrong food. -- Sean Stewart
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