Diana Lewis vgwn37a All flour is presifted but it settles during shipment. A cup of flour scooped directly from the bag can weigh up to 5 ounces. It SHOULD weigh 4 ounces. To measure correctly fluff up flour in the bag or canister. Then sprinkle it lightly with a spopon into a measuring cup, scrape the excess off the top with a knife. From King Arthur flour
--------------------------DIRECTIONS FOR 1 LB LOAF-------------------------- 1 1/2 ts Active dry yeast
1 1/2 c Bread flour
1/4 c Aramanth flour*
1/4 c Whole wheat flour
1/4 c Soy flour
1/4 c Rolled oats
2 tb Powdered milk
1 ts Salt
1 tb Honey
1/4 c Flax or sesame seeds
3/4 c Sourdough starter
1/2 c Water
-------------------------DIRECTIONS FOR 1.5 LB LOAF------------------------- 2 1/4 ts Active dry yeast
2 1/4 c Bread flour
1/4 c (plus 2 tb) Aramanth flour*
1/4 c (plus 2 tb)Whole wheat flour
1/4 c (plus 2 tb) Soy flour
1/4 c (plus 2 tb) Rolled oats
3 tb Powdered milk
1 1/2 ts Salt
1 1/2 tb Vegetable oil
1 1/2 tb Honey
1/3 c Flax or sesame seeds
1 c (plus 2 tb)Sourdough starter
3/4 c Water
1. Add all ingredients in the order suggested by your bread machine
manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool completely before slicing. * Available in heath food stores
2 2/3 c Unbleached flour
1 ts Salt
1/2 c Warm water
2 tb Olive oil
Cornstarch, for dusting -pastry board Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board. Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours. Divide the dough into 10 parts and roll to 1/4-inch thickness on a pastry board dusted with cornstarch. Cover with a cloth and let set for 10 minutes. Cover a table or counter top with a smooth cloth and lift rolled dough onto it. Put your hands, palms down, under the dough and gently stretch the dough with the backs of your hands, working your way around the table until the dough is stretched as thin as tissue paper. For moist filo, using scissors, cut dough immediately into desired size pieces; if you prefer dry filo, allow it to stand for about 10 minutes before cutting. Yields 10 12x16-inch sheets. Source: Rodale's Naturally Delicious Desserts and Snacks, by Faye Martin, 1978.
Shared by June Hoffman, 9/93
-----pam coombes rnmc95a---- 2 tb Carrot; shredded
2 c Biscuit mix
2 tb Onion; finely chopped
1/2 c Sharp cheddar cheese; shrede
2 ts Celery; finely chopped
1 tb Sugar
1 ts Butter or margarine
1 Egg; slightly beaten
1 cn Deviled ham( 4 1/2oz)
2/3 c Milk
Preheat oven to 400F. In a small skillet, cook the carrots, celery, and oni BREAKFAST IDEAS????? Jan, can you tell I love breakfast? I could eat it an
1 pk Active Dry Yeast; OR
1 tb Active Dry Yeast; Bulk
1/4 c Warm Water; (110-115 Deg F)
1/2 c Sugar
1 t Salt
1/3 c Butter Or Regular Margarine
1 tb Orange Juice
2 t Rum Extract
1 c Milk; Scalded
Unbleached Flour; * 2 Eggs; Lg, Well Beaten
Fat For Deep Frying; ** Jam Or Jelly * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased
bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a
3-inch biscuit or cookie cutter. Cover with waxed
paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the
fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit.) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice.) Shake lightly to remove the excess sugar.