Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/Gunfighter-Cherry_Cobbler.htm
Gunfighter Cherry Cobbler
Cowboy Cooking Recipes from AlansKitchen.comMake 6 servings
Ingredients
* 1 - cup sugar
* 2 - Tablespoons all-purpose flour
* 2 - cans (16-ounces) sour cherries (water packed)
* Topping
o 1 - cup all-purpose flour
o 1 - Tablespoon sugar
o 1-1/2 - teaspoons baking powder
o 1/4 - teaspoon salt
o 3 - Tablespoons butter or margarine
o 1/2 - cup plus 2 Tablespoons milk
Preheat oven to 425 degrees F.
1.
In a medium saucepan, add sugar and flour.
2.
Mix.
3.
Next, stir in the juice from the cherries.
4.
Cook over medium heat.
5.
Stir until bubbling.
6.
Add cherries and bring to a boil. Pour into your shallow 2-quart casserole dish.
Topping
1.
Into a medium bowl, sift flour, sugar, baking powder and salt.
2.
Cut in the butter or margarine. You want the mixture to become crumbs.
3.
Now, stir in enough milk so that the mixture looks like a batter.
4.
Finally, with a tablespoon, drop batter onto cherries.
5.
Bake for 25 minutes or until top in browned.
http://www.alanskitchen.com/Cowboy/Recipes/Dessert/Dutch-Oven-Peach-Cobbler.htm
Doc Holiday’s Dutch Oven Peach Cobbler
Cowboy Cooking Recipes from AlansKitchen.comMakes 6 servings
Ingredients
* Graham Cracker Crust
o 2 - cup graham cracker crumbs
o 6 - Tablespoon sugar
o 6 - Tablespoon butter, softened
* Cobbler Filling
o 6 - large peaches, peeled and sliced
o 1 - lemon, juiced
o 2/3 - cup sugar
o 2-1/2 - Tablespoon all-purpose flour
o 1-1/2 - teaspoon ground cinnamon
Directions
Preheat 10-inch Dutch oven, plus lid (see page 7). Or, preheat oven to 400° F and grease large baking dish.
1. To make the crust, combine the crumbs, sugar, and butter in a medium mixing bowl.
Dutch oven:
1. Press crust over bottom and 1-inch up the side.
Conventional oven
1. Press the crumbs over bottom and 1-inch up the side of the baking dish.
For the cobbler filling:
1. In a mixing bowl, add the peaches and lemon juice. Toss.
2. Next, add in the sugar, flour, and cinnamon.
3. Mix.
Dutch oven
1. Spoon peach filling into crust.
2. Set Dutch oven over 6 hot charcoals.
3. Cover and place 7 hot charcoals on the lid.
4. Bake for 30 minutes or until peaches bubble.
Conventional oven
1. Spoon peach filling into crust.
2. Place baking dish in oven and bake 30 minutes or until filling bubbles.
http://www.alanskitchen.com/Cowboy/Recipes/Breads/Skillet-Corn-Bread.htm
True Grit Skillet Corn Bread
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Corn bread was often cooked in a heavy skillet placed directly onto hot coals. The cook produced an oven like heat, when they covered the skillet with a lid onto which they heaped hot coals.
Ingredients
* 1 - cup cornmeal
* 1 - teaspoon baking soda
* 1 - teaspoon salt
* 2 - cups buttermilk
* 2 - eggs, lightly beaten
* 2 - Tablespoon cooking oil
Directions
Preheat oven to 425° F. Grease heavy skillet.
1. In a large mixing bowl, add the cornmeal, baking soda, and salt.
2. Mix.
3. Add the buttermilk, eggs, and cooking oil.
4. Blend.
5. Pour into skillet and bake 20 minutes or until done.
http://www.alanskitchen.com/Cowboy/Recipes/Breads/01-25/03-Rainbow_Valley_Raisin_Bread.htm
Rainbow Valley Raisin Bread
Cowboy Cooking Recipes from AlansKitchen.comMakes 2 loafs
Baking Time: 45 min.
Ingredients:
* 2 - package dry yeast
* 1 - cup lukewarm water (about 110° F.)
* 1 - cup lukewarm milk
* 2 - teaspoons salt
* 6 - Tablespoons sugar
* 6 - Tablespoons butter
* 6 - cups all-purpose flour, sifted (or more)
* 1 to 1-1/2 cups seedless raisins
Directions:
Preheat oven to 350° F. and greased loaf pans.
1. Into a glass, add the yeast, pour in the water, and let stand 10 minutes. You want the yeast to foam. In a medium saucepan, scald milk and dissolve in it, salt, sugar and butter. Let cool until lukewarm.
2. In a large bowl, blend yeast with 2 cups flour and beat smooth. Add the lukewarm milk then enough flour to make a medium-soft dough.
3. Knead until smooth. Work in raisins, dusted lightly with flour.
4. Let dough rise until doubled. Knead down, let rise again until almost doubled.
5. Make into loaves, brush top with melted butter and let rise in greased pans until doubled.
6. Bake about 45 minutes or until golden brown.
7. When done brush again with melted butter or frost with thin icing.
http://www.alanskitchen.com/Cowboy/Recipes/Breads/01-25/02-Oatmeal-Biscuits.htm
Oatmeal Biscuits
Cowboy Cooking Recipes from AlansKitchen.comMakes 12 biscuits
Prep Time: 10 min.
Baking Time: 10 min.
Ingredients
* 2 - cups Original Bisquick® mix
* 2/3 - cup milk
* 1/2 - cup quick-cooking oats
Directions
Preheat oven to 450ºF.
1. Into a large mixing bowl, you want to stir Bisquick, milk, and oats until soft dough forms.
2. You want to beat vigorously 30 seconds.
3. Turn onto surface dusted with Bisquick mix. Roll in Bisquick mix to coat.
4. Shape into ball and knead 10 times. Roll 1/2 inch thick.
5. Cut with 2-inch cutter dipped in Bisquick mix.
6. Place on ungreased cookie sheet.
7. Bake about 8 minutes or until golden brown.
http://www.alanskitchen.com/Cowboy/Recipes/Breads/MO-Hoecakes.htm
Missouri Hoecakes
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Ingredients
* 2 - cups yellow cornmeal
* 1/2 - teaspoon baking powder
* 1/2 - teaspoon salt
* 1 - Tablespoon shortening
* hot water
Directions
1. In a mixing bowl, sift in the cornmeal, baking powder, and salt.
2. Next, add shortening and enough hot water to make a soft dough.
3. Form into small, thin cakes.
4. Fry on a hot, creased griddle until brown on both sides.
http://www.alanskitchen.com/Cowboy/Recipes/Breads/01-25/06-Devils_Elbow_Pumpkin_Bread.htm
Devils Elbow Pumpkin Bread
Cowboy Cooking Recipes from AlansKitchen.comMakes 1 loaf
Ingredients:
* 6 - eggs
* 4-1/2 - cup sugar
* 1-1/2 - cup vegetable oil
* 1 - large can pumpkin
* 1 - teaspoon ground ginger
* 2-1/4 - teaspoon ground nutmeg
* 2-1/4 - teaspoon cinnamon
* 1 - teaspoon cloves
* 5-1/2 - cup all-purpose flour
* 2 - teaspoon baking soda
* 2-1/2 - teaspoon salt
* 2 - cup raisins
* 2 - package dried mixed fruit, diced
* 1-1/2 cup nuts
Directions:
Preheat oven to 350° F.
1. In a mixing bowl, combine the eggs, sugar, and oil. Stir in the pumpkin, ginger, nutmeg, cinnamon, and cloves. Carefully stir in the flour, baking soda, and salt.
2. Finally, mix in the raisins, mixed fruit, and nuts.
3. Pour batter into a loaf pan and bake 1-hour or until a tooth pick inserted into the center comes out clean.
4. For a better flavor, soak dried fruit and raisins in strong coffee water several hours or overnight.
5. Drain, saving liquid to use instead of the water called for in the recipe.
http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/05-Sandwich_Cowboy_Recipe.htm
Maverick’s Brats & Beer
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Ingredients
*
4 - Bratwurst (1 to 1-1/4 pounds)
*
1 - cup Beer (your favorite)
*
1/2 - cup water
*
4 - teaspoon Dijon Mustard
*
4 - Hot Dog Buns
Directions
Prepare Grill to Medium Heat.
1.
Prick Bratwurst three times.
2.
Place Brats into a medium saucepan.
3.
Add the beer and water.
4.
Cover and bring to a boil over high heat.
5.
Turn the temperature down and simmer Brats for 10 minutes.
6.
Remove from skillet.
7.
On a oiled, preheated grill, arrange the Brats.
8.
Grill for 5 to 6 minutes per side or browned. Only turn the Brats once.
9.
Take some left over beer and pour about a 1/3 cup.
10.
Brush on Brats as they cook.
11.
Brats are cooked when they are no longer pink in the center.
12.
Remove from grill and place in your hot dog buns.
13.
Add mustard and enjoy.
http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/13-Sandwich_Cowboy_Recipe.htm
Denver Sandwich
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 sandwiches
Prep Time: 10 min.
Cook Time: 10 min.
Ingredients:
* 1 - can (12-ounces) Spam® Classic cut in small pieces
* 1/4 - cup finely chopped onion
* 1 - Tablespoon vegetable oil
* 4 - eggs, beaten
* 8 - slices bread toasted
Directions:
1. In a small skillet, cook and stir Spam® pieces and onion in oil until onion is tender.
2. Pour beaten eggs into skillet.
3. Cook over low heat just until set.
4. Cut into four wedges and turn.
5. Cook until light brown.
6. Serve each wedge between two bread slices.
http://www.alanskitchen.com/Cowboy/Recipes/Sandwiches/01-25/15-Sandwich_Cowboy_Recipe.htm
Wish’s Beef Wraps with Tomato-Corn Salsa
Cowboy Cooking Recipes from AlansKitchen.comMakes 4 servings
Prep Time: 20 min.
Ingredients:
* Tomato-Corn Salsa
o 1/2 - cup frozen whole kernel corn, defrosted
o 1 - small tomato, chopped
o 1 - Tablespoon chopped cilantro
* Beef Wraps
o 1 - jar (16 ounces) prepared thick and chunky salsa
o 1 - portion (approx. 3-3/4 cups) Two-Way Shredded Beef or fully cooked shredded beef
o 2 - Tablespoons chopped cilantro
o 4 - four tortillas (10-inch), warmed
o chopped cilantro
Directions:
1. In a bowl, combine corn, tomato and cilantro.
2. In small bowl, combine Tomato-Corn Salsa ingredients with 2 Tablespoons prepared thick and chunky salsa; cover and refrigerate until ready to use.
3. In 1-1/2 quart microwave-safe dish combine shredded beef, remaining salsa and 2 Tablespoon chopped cilantro. Cover and microwave on HIGH 7 to 8 minutes or until hot, stirring once.
4. Spoon 1/4 of beef mixture (approx. 1 cup) evenly over each tortilla, leaving 1-1/2 inch border on all sides. Top each with approx. 1/4 cup Tomato-Corn Salsa.
5. Fold right and left edges of tortilla over filling; fold bottom edge up, then roll up jelly-roll fashion.
6. Garnish with additional chopped cilantro; serving immediately.
Nutritional information per serving using chuck shoulder:
491 calories; 45 g Protein; 49 g carbohydrate; 13 g fat; 4.4 mg Iron; 1749 mg sodium; 107 mg cholesterol.
Welcome, glad you came to read.
Smiling.....
A Call to Arms, Time for a Revolution<<<
That is showing up a lot, in my emails.
There are a bunch of petitions going around, many I can agree with, some I don’t.
We will have to stand and fight back, with a sign or I fear a weapon, not only against the crazies here, but the terrorists and the world’s crazies.
Iran is on the roll again, he keeps organizing the ‘hate Israel ‘ fests and one of their crazies will step over the line.
Yes being prepared is important, mentally knowing how to care for oneself, is worth more than a trunk of goodies.
My soup will be as good as I hoped, tried a small bowl, some of the vegetables are a little on the rare side, but it is on low.
I was able to use dehydrated potatoes from my Walton stash, opened a can, they are fine, you wouldn’t know, if they had time to cook...LOL, and worked with frozen and canned foods to get as many different vegs in it as I could.
Now if we could train the young to dig into the corners and make a meal from the what is on hand.
Even the very freezer burned Okra, is fine, I washed the frozen mass in cold water and threw it in.
Survival, I won’t be able to leave.
Dr. Bill talks of the millions of folks all hitting the freeways at the same time and with no place to go.
Better to stay in place and defend it.
Nothing wrong with listening on tape to these programs, all you need is to glean one little hint, that might someday be the one that saves your life.
Within the first week, he got sick, some kind of strong flu, even though climate isn’t that cold and he took care of himself.
Without a doubt he got sick because there are lots of new viruses in my country that can’t be found in 1st world countries.
The misery and famine lead us to a situation where, even though you have food, shelter and health care, most of others don’t, and therefore they get sick and spread the diseases all over the region.<<<
Interesting article, the above jumped at me, as I have warped thoughts on some of these ‘new ‘ diseases.
1. The Toro Company Reannounces Recall of Electric Blowers Due to Projectile Hazards
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
December 11, 2008
Release #09-062
Firm’s Recall Hotline: (888) 279-3191
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Note: The Toro Company originally recalled these electric blowers on July 26, 2007.
The Toro Company Reannounces Recall of Electric Blowers Due to Projectile Hazards
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Toro Power Sweep Electric Blowers
Units: About 900,000
Manufacturer: The Toro Company, of Bloomington, Minn.
Hazard: The blower’s impeller, which is a rotating component on the blower, can break, resulting in pieces of plastic flying out of the blower. This poses a risk of serious injury to the user or a bystander.
Incidents/Injuries: Toro has received 162 reports of broken impellers, including 28 reports of minor cuts and bruises resulting from projected impeller pieces.
Description: The recall involves Toro Power Sweep electric blower model 51586 that was manufactured between 2000 and 2002. The recalled units have serial numbers that range between 000055100 and 220255609. There are two decals on the main housing of the blower. One decal reads, “TORO Power Sweep” and the decal on the opposite side of the blower contains the model number and serial number (shown by the letter “A” in the picture below). The recalled units can be identified by a black impeller fan, which can be seen through the air inlet screen on the bottom of the unit.
Sold through: Toro dealers and various mass retailers nationwide including The Home Depot, Lowes, Target and K-Mart stores from January 2000 through late December 2002 for about $32.
Manufactured in: United States
Remedy: Consumers should stop using the recalled blowers immediately and contact Toro to receive a replacement blower.
Consumer Contact: For more information, contact Toro at (888) 279-3191 between 7:30 a.m. and 7 p.m. CT Monday through Friday or 8 a.m. and 6 p.m. Saturday. Consumers can also visit the Toro web site at www.toro.com. The Toro Company has notified registered owners directly.
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09062.html
********************************************************
2. Propane Gas Fireplace Inserts Recalled by Wolf Steel Due to Laceration Hazard
NEWS from CPSC
U.S. Consumer Product Safety Commission
Office of Information and Public Affairs
Washington, DC 20207
FOR IMMEDIATE RELEASE
December 11, 2008
Release #09-063
Firm’s Recall Hotline: (866) 539-2039
CPSC Recall Hotline: (800) 638-2772
CPSC Media Contact: (301) 504-7908
Propane Gas Fireplace Inserts Recalled by Wolf Steel Due to Laceration Hazard
WASHINGTON, D.C. - The U.S. Consumer Product Safety Commission, in cooperation with the firm named below, today announced a voluntary recall of the following consumer product. Consumers should stop using recalled products immediately unless otherwise instructed.
Name of Product: Napoleon Propane Gas Fireplace Inserts
Units: About 1,200
Manufacturer: Wolf Steel USA, of Crittenden, Ky.
Hazard: Delayed ignition due to a build-up of propane gas can cause the insert’s glass cover to break, posing a laceration hazard to consumers.
Incidents/Injuries: Wolf Steel has received one report of a consumer who suffered minor lacerations when the glass cover shattered.
Description: This recall involves Napoleon propane GDI44 gas fireplace inserts. Model number GDI44 is located on the front cover of the operating instructions or on the rating label found behind the right side panel next to the insert’s viewing glass. The glass size is 36” wide and 22” high. Napoleon natural gas GDI44 inserts are not affected by this recall.
Sold at: Authorized Napoleon fireplace hearth dealers nationwide from July 2002 through September 2008 for about $2,000.
Manufactured in: Canada
Remedy: Consumers should immediately stop using the fireplace and contact Wolf Steel to receive a free repair kit.
Consumer Contact: For additional information, contact Wolf Steel toll-free at (866) 539-2039 between 8 a.m. and 5 p.m. ET Monday through Friday or visit the firm’s Web site at www.napoleonfireplaces.com
To see this recall on CPSC’s web site, including pictures of the recalled product, please go to:
http://www.cpsc.gov/cpscpub/prerel/prhtml09/09063.html
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0081FJ
Self Rising Flour
1/2 c. baking powder
1/4 c. baking soda
1/4 c. salt
5 lbs. flour
Sift together several times and store at room temperature.
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=008mrU
On page 113 of the new revised edition,1992 Moosewood Cookbook by Mollie Katzen
PITA BREAD (Arabic Pocket Bread)
Prep. time: about 2 hours (most of which is raising time) Yield: 6 larger (or 12 smaller) pocket breads
1 Cup wrist-temp. water
1 1/2 teaspoons ( half of a 1/4-oz. packet) active dry yeast
1 Tablespoon sugar or honey
1 teaspoon salt
about 3 1/2 cups of flour (1 cup of it can be whole wheat)
OPTIONAL: 1 Tablespoon sesame seeds
a little oil for the dough extra flour for rolling out
oil or cornmeal, for the baking tray
1) Place the water in a medium-sized bowl and sprinkle in the yeast. Let stand for 5 minutes-it will become foamy
2) Add sugar or honey and salt. Stir until everything dissolves.
3) Add three cups of flour, one cup at a time, mixing enthusiastically with a whisk. As the dough thickens, switch to a wooden spoon and, eventually, your hand. Knead the dough in the bowl for a few minutes, adding up to 1/2 cup more flour, as needed, to combat stickiness. When the dough is amooth, oil both the bowl and the top surface of the dough. Cover with a clean tea towel, and let rise in a warm place for about an hour, or until the dough has doubled in bulk.
4) Punch down the dough and transfer it to a clean, floured surface. Knead it for about five minutes, then divide it into eith 6 or 12 equal pieces (depending on what size pita you want). Knead each little unit for a few minutes, then use a rolling pin to flatten it into a very thin circle. (Make sure there is plenty of flour underneath!) The diameter of each circle is unimportant, as long as it is no thicker than 1/8 inch. Let the circles rest for 30 minutes.
5) Preheat the oven to 500 degrees. Place a baking tray in the oven for a minute or two, to heat it. Then brush it with oil - or dust it with corn meal. Place as many circles on the tray as will fit without touching, and bake for just 6-8 minutes, or until puffed up and very lightly browned.
6) Remove from the oven, and wrap the breads in a clean, slightly damp tea rowel, then place in a brown paper bag, close up, for 15 minutes. This will keep the breads supple. (if you’d prefer the pita bread crisp and cracker like, bake 10-12 minutes and simply cool on a rack.)
That’s it! I think you can probably make the dough in a bread machine, I haven’t tried it though.
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=007t4F
BISQUICK
10 C. flour
3/8 c. Baking powder
1 tsp. Cream of tartar
1 1/4 c. powdered milk
1 1/2 TBS. salt
1/4 c. sugar
1 pound Crisco shortening
Mix well and store in air tight container, will keep for 1 month. This recipe can be cut in half. Happy cooking!
Index and source of these tips:
http://www.greenspun.com/bboard/q-and-a.tcl?topic=Cooking+%26+Crafts
While trying to create a bread recipe to meet specifications of my elderly dad (trying to recreate what his mother made) a professional baker provided the following information:
“What you should try for your Dad, is mix a half batch of bread dough, put it into a container and put into the fridge. Forget about it for about five days and then remix it with half of a fresh dough and fresh yeast. That should be sour enough for him.”
Info by professional baker:
“If the garlic amount stays the same adding gluten would help to add strength to the dough, but it will also be effected the same way as the flour protein, and will not add the same amount of strength to the dough as if the garlic were not there. Garlic just makes a weaker dough.”
Info by professional baker:
Kneading a dough develops the flour protein into gluten. The kneading process adds heat to the dough from the friction of the action. That inturn speeds up the rate of fermentation and the development of the gluten gives the dough the ability to expand and retain the gases developed by fermentation.”
— Marie
Info from professional baker:
“They do make such ingredients and they are called “Mold Inhibitors” and they are used by commercial bakeries.
To name a few: Calcium Propionate, Sodium Propionate, Potassium Sorbate and Sorbic Acid. Each has it’s special use for different applications, and or pH ranges. But very difficult to get at the retail level.
As I have said before, the best Mold Inhibitor is cleanliness. As you said before, sour dough will not mold as fast as other bread, the reason is the lower pH. So add vinegar to doughs if it is a problem. 1 or 2 TBS. per loaf of bread, that will also help some and make the bread taste better.”
— Marie
Answers
Can you overknead dough? What is the correct time to knead?
— Ann
Yes, you can over-knead dough but not likely if kneading by hand. Your arms/hands will tire long before that time arrives. However, it is easy to work in too much flour while kneading, therefore, it is a good idea to switch to kneading on a damp surface with wet hands and continue kneading or on an oiled surface with oiled hands. I like to keep back a portion of flour from recipe amount to use on kneading board. This insures I will not work in more flour than recipe needs. I like to work with very soft dough, need to quickly flip over with floured spatula to keep it from running off the board.
If using a heavy duty mixer, you can overknead.
Much depends on quantity of dough being kneaded. If kneading about 4 cups flour amount dough a good 10 minute knead by hand is best. Knead for 5 minutes, let dough rest 10 minutes, knead another 5 minutes. If using a Kitchenaide mixer about 5-8 minute knead, finish on board to form smooth ball of dough. Can also knead some, let rest, knead more. If using a Bosch or similar large capacity mixer it will be less. Have not used the larger mixers so really cannot say how long but would guess about 3-5 minutes for large batch. Maybe those who use these large mixers will be able to tell us how long to knead in them. If using a Bosch or similar go to YahooGroups and then to MixerOwners for more information.
After kneading the amount you think is necessary and dough is elastic, take a small ball of dough and stretch out to thin sheet with hands. Just like you would do with bubble gum. It should be elastic with several small strands visible and no holes in sheet. If it has a few large strands it is not fully developed and needs to be kneaded more. This is called the “window pane” test to see if gluten has developed. You will see thru some area and see strands in other areas. A good strong network of gluten strands makes a better dough to trap yeast gasses.
— Marie
Info by professional baker:
“Yeast food is mostly used by commercial bakeries, it is kind of miss named, because the yeast does not really eat it, it helps adjust the water to a more healthy environment for the yeast, there are different types and each has its own use.They will make for stronger doughs and more volume to the finished product. But the know it all’s put it the class of chemicals, which it is, and therefore no good. Some are good source for added calcium. The two largest amounts of ingredients in a loaf of bread are the flour and the water. They account for most of the problems in bread making. But you can’t tell that to most housewives who make bread at home. They are always looking for that GOOD recipe to make that perfect loaf of bread, what they don’t know is that they have it.”
Info by professional baker:
“Malt sugar, maltose, adds sweetness and is used most times in hard breads and rolls. It is found in two-forms, malt syrup or dried malt powder. This is the type most often used.
Diastatic Malt is rich in enzymes, if I remember correctly the enzyme is diastase, it is also found in flour and it acts upon the starch, liquefies it and converts it into malt sugar which is very important for a lean dough to ferment properly. It also may have some protease in it, also an enzyme but it works on the proteins in the dough to make them a more soluble form which adds to the elasticity of the gluten by mellowing it. All this adds to the keeping quality of the baked bread and the handling of the dough in production.
Diastatic Malt is very hard to control, I have NEVER used it so what I say from now on was told to me by others, and that sometimes the enzymes are not all killed in the baking process and they continue work in the baked bread making like a wet sponge. Not good and most likely the reason that some of the people you talked to, don’t know what it is. I think that most people do not use it. I really would not know why you would want to use it for home baking, when fresh is the keyword there.
If you want to speed up your dough in fermentation, use part dextrose for the sugar. Yeast will ferment that very much faster then sucrose, cane sugar. Remember once we talked about 6 and 12 carbon sugars, dextrose is a 6 carbon sugar, and yeast can work with that without conversion, therefore a much faster fermentation. Dextrose is corn sugar, it is not as sweet as cane sugar, I have use it as the only sugar in a yeast dough that were handled very fast, so the crust color after baking would not be too light.”
— Marie
Diastatic Malt...homemade
Diastatic malt is a powder......you can make yourself. Using organic hard winter wheat, sprout it to the length of the grain, dry it gently, in dehydrator, oven or air dry, completly dry. Then grind it in blender. Use 1 t. for 3-4 loaves of bread, instead of using another sweetener. A great savings in the long haul. Put it in water w/ the yeast to proof yeast, using 1/2 t. for 1 1/2 pound bread baker. The crust is not as dark, but the bread tastes just fine.
— Marie
DOUGH ENHANCER - for white bread & whole wheat breads
(Can use this in whole wheat bread and also add 1 T. vital wheat gluten per cup whole wheat flour used)
1/2 c. lecithin granules
1 1/2 t. ginger powder
1 1/2 t. ascorbic acid powder or Fruit Fresh
2 T. diastatic malt
1/2 c. dry dairy acid whey from buttermilk or cheese making or fresh buttermilk may be substituded in place of liquid in recipe
Mix well and store in glass jar with tight lid.
Use about 1/2 t. per cup flour.
NOTE:
If you cannot find diastatic malt, go to a brew supply store and buy #2 barley malt, have it ground or cracked then at home blend to a powder in blender. The #2 has both enzymes.
Sweet whey will not provide the same thing. Do not use body building whey from health food stores. Do not use whey from soy.
Diastatic malt is not the same as barley malt powder or syrup. Barley malt is a sweetner and does not have the enzymes.
— Marie
Rising bread dough in refrigerator over night allows dough time to mature and have a better flavor. Texture will be finer also.
Mix dough in the evening/night, store in jar 3 times size of dough with lid slightly ajar (keeps jar from exploding from fermenting yeast gasses and dough expansion). May use large glass mixing bowl and cover with plastic wrap sprayed with non-stick vegetable spray.
Next morning remove dough from frig. allow to come to room temperature (about 2 hrs.), form into pan or free form and allow to rise again at room temperature. Bake until internal temperature is 200 F. on an instant read therometer.
Marie
— Marie
Answers
Really? This works? I have been trying various ways to have cinnamon rolls for breakfast without getting up at dawn for two risings. Maybe this will work. I thought, though that you needed warmth for the yeast to work. I’ve tried rising overnight in the microwave but the dough gets sour tasting.
— Ann
I have done this before with dinner rolls for Thanksgiving Day and other times when I wanted more time the next day. I have just put it in the fridge in the oiled bowl that I was using to let it raise in and covered with plastic wrap w/o the spray and it worked just great. It does take a couple of hours to warm up and then to be formed and allowed to raise, but that has been no problem because of the time saved in making/cleaning up. I have a friend who does the same thing with cinnamon rolls. I suppose if you put it by a woodstove or in a warm oven it would warm the dough up sooner, if you needed it earlier. You do need to keep it covered in the fridge because the top will dry out.
— Marie
Info provided by a “baking technologist”:
Marie, I would never use baking powder in a yeast bread. There’s just no need. Baking powder is a mixture of baking soda, which is basic (or alkaline) and one or more acid salts, and generally corn starch to keep the acid and base separate as well as absorb excess humidity.
When baking powder is wetted the acid neutralizes the baking soda and the soda releases carbon dioxide.
There are two types of baking powder, single and double. There are two types of single acting, fast and slow, in fast acting the acid immediately reacts all the baking soda and releases all the CO2. In slow acting the acid salt will not solubilize until it reaches high temperature, and then reacts with the soda.
Double acting has some of both types of acid salts and often will have a fast, intermediate, and a slow acting acid salt. Bread made with baking powder is likely to have a bisquit like flavor.
Many of these Pillsbury bread in a can products are chemically leavened, as are the self rising pizza crusts that you can buy such as DiGiorno etc... if you know what these taste like.
One of the problems with baking powder in a yeast leavened product is that even if you are using a slow acting acid salt the acid produced by the yeast will neutralize the soda long before the acid salts are solubilized.
This is going to raise the pH of your dough, something that you don’t necessarily want, as the acids provide an important part of the flavor profile of your bread. The acid salts will eventually solubilize in the oven lowering the pH of your bread, but these are not the same acids.
I’ll end here if anyone really wants to know more about chemical leavening let me know. Dan
— Marie
Basic Rules for Bread and Possible Faults by Olga Drozd Do follow recipe quantities for flour, yeast and liquid.
Do warm both basin and flour to avoid chilling the dough, which slows up the working of the yeast.
Do make the dough rather on the soft side for a light loaf. If the dough is too stiff it cannot expand under the influence of the yeast.
Do work the dough thoroughly to ensure an even distribution of yeast through the dough. If this is not done, the yeast will not work properly and the dough will not rise enough.
Cover during rising with a lightly greased polythene bag or a wet tea cloth (which must not be allowed to dry out).
Do keep the dough warm, and warm the tins.
Don’t make the dough too hot or it will produce a very coarse, breakable crumb or irregular texture.
Don’t try to shorten the rising time of the dough. Under-proving or under-fermentation will give a heavy soggy loaf with a crust that may break away from the top.
Don’t let the dough rise for too long. Over-proving or over-fermentation results in a loss of strength, colour, scent and flavour.
Don’t bake the bread at too low a temperature or it will be pale, moist and flavourless. The oven must be pre-heated and at the correct temperature.
POSSIBLE FAULTS:
POOR VOLUME, pale crust and flat top. Dough too wet or too dry. Too little salt or yeast. Flour too soft or self-raising. Proving temperature too high and/or too long. Insufficiently kneaded. Under-fermented.
“FLYING TOP” or cracked crust. Flour too soft. Dough too tight. Fermentation time not long enough. Too much dough for size of tin.
HEAVY CLOSE TEXTURE. Flour too soft. Too much salt. Insufficient kneading or fermentation time. Yeast killed by rising in too hot a place. Oven too cool, therefore over-long baking time.
UNEVEN TEXTURE AND HOLES. Too much liquid/salt. Too long or too short fermentation. Not sufficiently kneaded after first rising. Over-proved. Dough left uncovered during first rising, therefore forming a hard skin which will give streaks when kneaded.
COARSE CRUMB AND POOR CRUMB COLOUR. Flour too soft. Insufficient salt. Dough too tight. Under-or over-proving.
SOUR ACID AND YEASTY FLAVOUR. Too much yeast, stale yeast or yeast creamed with sugar. Too long fermentation.
BREAD STALES QUICKLY AND IS CRUMBLY. Too much yeast. Flour too soft. Rising too quickly in too warm a place—over-fermentation.
— Marie
How to calculate dough temperature:
Bread will turn out better if the temperature is controlled to 80° F. The temperature of the dough depends upon the following variables:
Room temperature
Flour temperature Water temperature
Friction heat caused by the mixing action ( allow 32° F for friction)
Example: Assume room temperature = 72° F.
Flour temperature = 70° F.
Friction allowance = 32° F
Rule of Thumb formula:
{(80x3) –32° F } – (72° F +70° F) = 66° F
— Marie
[There are other bread posts, that I will post after this..granny]
http://www.greenspun.com/bboard/q-and-a.tcl?topic=Cooking+%26+Crafts
YEAST MATH-EQUIVALENTS & CONVERSIONS The following conversions make it possible to substitute one form of yeast for another. 1 envelope dry yeast = 2 ½ t. by volume
1 envelope dry yeast = ¼ ounce by weight,BR. 1 envelope dry yeast = 2/3 ounce compressed yeast in rising power
Therefore, 2 ½ teaspoons or ¼ ounce dry yeast is equal to 2/3 ounce compressed yeast.
1 ½ envelopes dry yeast = about 1 tablespoon plus 1 teaspoon by volume
1 ½ envelopes dry yeast = 3/8 ounce by weight
1 ½ envelopes dry yeast = 1 ounce compressed yeast in rising power
Therefore, 1 tablespoon plus 1 teaspoon or 3/8 ounce dry yeast is equal to 1 ounce compressed yeast.
1. Multiply envelopes of dry yeast by 2/3 to determine ounces of compressed yeast. 2. Multiply ounces of dry yeast by 8/3 to determine ounces of compressed yeast. 3. Multiply ounces of compressed yeast by 3/8 to determine ounces of dry yeast. 4. Multiply ounces of compressed yeast by 3/2 to determine number of envelopes of dry yeast.
— Marie
Yeast in the 1 lb. packages are intended for “bakers” that use it on a daily basis and it stays on the counter. The 7-day instructions are for those who leave it out as bakers do. They use it fast and do not have to worry about the expiration date.
I called Red Star Yeast and asked about the 7-day instructions. We are to ignore that and just keep a six weeks supply in a closed glass jar in the refrigerator and freeze the rest in a closed glass jar in the freezer up to 6-months.
— Marie
Answers
I’ve had yeast in the freezer for over 2 years and it still works.
— Cindy
You can freeze yeast????? Didn’t know that as I thought freezing would kill it, learn something new everyday. Thanks for the tip ladies.
Sally
There is a slight loss of rising power but not enough to notice. Do not freeze the “fresh” yeast. It is more fragile than the dried granular yeast.
As long as you keep the lid to jar closed tight yeast will keep for years in the freezer.
If you have some for a long time in the freezer it is wise to “proof” some before using just to be sure it is still powerful.
— Marie
Yeast...dry versus fresh amount
Use twice as much moist yeast by weight as dry yeast. Info by Matt (professional baker on CountryLife Bakery).
— Marie
I keep finding differant answers to this. I have been using 1 tablespoon. Is this correct???
— Karen
Answers
I use a healthy T. full.
— Cindy
2 1/2 teaspoons = 1 pkg. instant dry yeast, however, when making bread and baking in oven extra yeast will not hurt. It will however, rise bread faster than the usual amount.
Baking in bread machine the amount of yeast used will be “very” important or bread will fall during the baking cycle.
Longer it takes for bread to rise better the flavor and texture.
Check out the YEAST MATH & CONVERSIONS I posted below.
SAFF yeast is a little more powerful and for 1 teaspoon other dry yeast use 3/4 teaspoon of SAFF. Or can use same amount and keep watch on the dough as usual.
Somewhere below or above I posted an article from SAFF, not sure which one it is now.
— Marie
150 + yrs. old - Amish Everlasting Dough
From a book of Amana Colonies Amish Recipes,1948 publication. Amana Amish Colonies are located in Iowa,not far from DesMoines. “EWIGER HEFENTEIG” (EVERLASTING DOUGH)
(Note-I don’t think this is intended to be a starter-more like a quantity of refrigerated dough that’s used daily and perhaps part of the dough is saved to start a new dough mixture.Just a guess. Or, it makes a large quanity and will last for several days. Your guess is as good as mine when it comes to some of the old recipes.)
1 c. milk, scalded
1 c. potato water
1 potato mashed
1 c. water
1 c. lard, melted
1 c. sugar
2 tsp. salt
1 cake compressed yeast, dissolved
in small amount of water
8 c. flour
Mix first 8 ingredients and two cups flour and beat 5 minutes.
Let rise in a warm place about 2 hours.
Add remaining flour and store in refigerator until ready to use.” One recipe following this was for doughnuts:
Roll dough 3/4” thick on lightly floured board, cut out with floured biscuit cutter. Put in warm place to rise until double in bulk. if you have a doughnut cutter, use that)
Press hole through each,drop into hot fat, fry til a golden brown on both sides. Turn only once. Drain on absorbent paper and roll in granulated sugar.”
(optional: make glaze with confectioners sugar and water and flavored extract of your choice; paint on hot doughnuts and let cool)
— Marie
EVERLASTING YEAST
Thanks to Beth from Bread Bakers Forum I now have the recipe for Everlasting Yeast made 100 years or so ago.
Use glass container
1 qt. potato water or 1 qt. water + 1 T. potato flakes
1/2 cake yeast
2 T. sugar
2 T. flour
1 tsp. salt
Mix well and let stand covered with net at room temperature for 12 hours.
Leave about 1/3 cup in bottle.
Use the rest when you make bread, do not need extra liquid with this yeast.
To the 1/3 cup starter, add all the original ingredients except the yeast.
Let stand again for 12 hours then store in refrigerator until needed.
This can be kept going indefinitely, if you use it every 3 to 4 weeks.
— Marie
http://www.greenspun.com/bboard/q-and-a-fetch-msg.tcl?msg_id=0080au
BIRDSEED BREAD
This recipe can be doubled or tripled. Oven setting: 375 Yield: 3 LARGE heavy loaves.
4 c. warm water
2 pkgs or 2 Tblsp. yeast
1/2 c. brown sugar or molasses( I use molasses)
1/2 c honey
1/2c. oil ( I use olive or canola)
4 tsp. salt
About 12c. flour ( I use unbleached and whole wheat, wheat being about 3c.)
1/2 c. each,all of the following: wheat, cracked wheat, spelt, oats( whole or rolled),sesame seeds, sunflower seeds, barley, millet and/or any other grain you can think of.
Boil hard grains in more water than need until soft and chewy. DO NOT boil sesame or sunflower seeds.
When draining the cooked grain save the water and measure it toward the 4 c. water needed. Cool grain and water before adding the following:
Dissolve yeast in a small amount warm water with a small amount of sugar( 3 tsp.) Measure flour into large separate bowl molasses, honey, oil and salt. Add cooled water from boiled grains, the yeast mixture, sesame and sunflower seeds and cooked grains. Knead ( This is the fun part, it’s really sticky so remove all jewlery and grease your hands. I do add about 1/2- 3/4 c. flour to board and dough to help)Texture should be smooth ans satiny with grains (about 8- 10 minutes). Place in a greased bowl( LG.) and cover with a damp cloth, let rise until double.
Preheat oven to 375 Punch down and let rise again. after second rise work down and divide into 3 loaves or loaves and rolls combination. Place in greased and floured pans, bake for 10 minutes at 375 then reduce oven to 350 and bake 30 minutes more or until chesnut brown and sound hollow when thumped. Turn out on to cooling racks, butter tops to keep moist and supple. Enjoy, this is a very hearty bread and stay moist a week, thats all the longer it lasts here!
You can freeze the dough just AFTER the FIRST rise, thaw and let rise then bake as directed above.
— Marie
Answers
That looks like a great recipe, which do you like the best olive or canola. I made bread with olive oil and it raised a lot higher.
— Cindy
I have used both, but, most of the time it is olive oil.
— Marie
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