Quit holding out already.

Post #7,115 by Another Scott 8/29/01 4:26:25 PM Reply	Quit holding out already. What's the recipe? :-) Cheers, Scott.
Post #7,237 by kmself 8/30/01 2:19:54 PM Reply	Bread Recipie 3 Tbsp fast-acting dry yeast 2 Tbsp sugar 2 cups H2O, 105-120F Combine above, let stand up through 15 minutes. 3 cups unbleached white flour 3 cups whole wheat flour 2 tsp salt 2 Tbsp sugar 1/2 cup powdered milk 2 Tbsp butter/margerine, melted 1/2 tin (8oz) chopped olives 2-3 Tbsp rosemary Combine (mostly) dry ingredients above in large mixing bowl. Stir in yeast & water slowly. Mix with cooking spoon to point of no further luck. Dump on floured board and kneed ten minutes. I keep an extra 1/2 cup flour, and some water, on hand to even out the moisture of the dough, this varies highly with weather conditions. Put back in mixing bowl, cover (I use a dampened dishtowel), and let rise 1 hour in a warm place (I use the oven). Punch down, kneed another minute or so, roll out, shape to loaf, and put in well-greased cooking pan. I sprinkle pan bottom with corn flour. Let rise another hour. Preheat oven to 450F. Brush bread with salted water (2 Tbsp to 1 cup), place bread low and center, lower temperature to 375 (this gives a slightly crustier loaf). Bake 40-45 minutes. Remove from oven and remove loaves from baking pan. Let stand or eat hot ;-) -- Karsten M. Self [link\|mailto:kmself@ix.netcom.com\|kmself@ix.netcom.com] What part of "gestalt" don't you understand?
Post #7,238 by Another Scott 8/30/01 2:25:03 PM Reply	Thanks. Sounds great.
Post #7,273 by a6l6e6x 8/30/01 5:09:40 PM Reply	Yum! Must be a 3 lb. loaf! Feeding an Army? Alex Life is a comedy for those who think and a tragedy for those who feel. -- Anne Frank
Post #7,282 by kmself 8/30/01 7:17:35 PM Reply	Loafer If an army travels on its stomach, I can cover a lot of ground ;-) I'm kinda into the "massive and dense" school of breadmaking (as well as some other things, or so I'm told). Yeah, that's a pretty hefty loaf. Actually, I got two of them out of this batch, both slightly slimmer than I'd hoped for. I've started the first sourdough batch. Starter's quite active, keeps overflowing the starter jar I have for it after I fed it (silly me thought 3/4 cup milk & flour wasn't quite enough, rounded up to a full cup). It's yeast starter, BTW, want to try a batch w/ yoghurt later. -- Karsten M. Self [link\|mailto:kmself@ix.netcom.com\|kmself@ix.netcom.com] What part of "gestalt" don't you understand?
Post #7,285 by a6l6e6x 8/30/01 7:59:53 PM Reply	Re: Loafer Well, I've saved your recipe and will try it out when I get back from vacation. I've made a variety of breads, but never made bread with olives. It's intriguing. The first time, I'll try to half the recipe. Alex Life is a comedy for those who think and a tragedy for those who feel. -- Anne Frank
Post #7,450 by kmself 9/1/01 11:36:33 AM Reply	Recipie was doubled The original recipe was for half what I'd baked. Halving should go fine. -- Karsten M. Self [link\|mailto:kmself@ix.netcom.com\|kmself@ix.netcom.com] What part of "gestalt" don't you understand?
Post #7,478 by boxley 9/1/01 10:04:36 PM Reply	throw some stale heineken into the sourdough Our bureaucracy and our laws have turned the world into a clean, safe work camp. We are raising a nation of slaves. Chuck Palahniuk

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