===================================================================== FanMail ===================================================================== Mail von Joschi Joschberger (195.232.38.111) hey Lindus, watt'n los ??? verlängerte Frühstückspause ??? oder bist'de 'n schwarzen Anzug kaufen bzgl. Sonia-Beerdigung ? Wo wird die überhaupt beerdigt; mein Vorschlag wäre Müllverbrennungsanlage. hey Else, Die Wohnsituation einiger Leute in der LS ist tatsächlich recht verworren. z. B. dachte ich, Egon wäre längst aus der Wohnung von Beate rausgeflogen. Wo Beate haust ist mir auch absolut unklar. Und in welcher Wohnung war denn olle Gung neulich am heimischen Herd ? Hab da nich' so aufgepasst. Tschö zunächst JOSCHBERGER / BERLIN minus 9 Grad C 2.02.98 --------------------------------------------------------------------- Mail von Bina (131.169.3.136) Also, ich denke, Ursula laesst Beate noch immer aus Gnade und Barmherzigkeit im Salon "wohnen". Als Dank bestiehlt Beate Kunden, so boese ist die Welt! Sie sollte eins auf die Muetze bekommen, die bloede Trulla, und Isolde auch. Ich kann sie zwar verstehen, was Egon betrifft, aber sie haette seine Gefuehle schonen muessen (auch ein Mann ohne das hohe Niveau einer Friseuse hat welche, Isolde!), und ihm taktvoll klarmachen koennen, dass ihre Hingabe ein einmaliger Ausrutscher war. Ich habe auch nicht gemerkt, dass Enrico niveaumaessig sehr hoch angesiedelt gewesen waere. Irinachen geht in die Schule! Ich kann mich noch gut an ihre Einschulung erinnern. Glaubt Ihr auch, dass das Baby von Ursula sterben wird? Ich hab da so eine Ahnung. Aber dass Max von Perversen missbraucht oder erfrieren wird, will ich NICHT, da koennt Ihr sagen, was Ihr wollt. Ja, Freunde, es sieht zappenduster aus in der Listra, eigentlich geht es nur Berta und Hajo gut, wenn man mal von der albernen Sparfamilie absieht. Lasst es Euch auch gutgehen! 2.02.98 --------------------------------------------------------------------- Mail von Franz Schildknecht (194.138.158.162) Aideu, Frau Besirsky! Killerarzt elender Corinna, mach ihn fertig ! die rothaarige Schlampn die rothaarige! Schluss mit der Sauferei, kein Niveau... Wieso ist jetzt Gina wieder da, ich dachte, die waer in Italien ? Tja Else, wo Beate nun wohnt ist wohl unklar..? Zuletzt war sie wohl bei Urszula, aber gestern hoerte sich das ja nicht mehr so an, als ob sie da noch wohnt. 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.44) Hallo Kater Max und die anderen ! Noch ein paar Detailfragen: Wieso geht Irinachen denn eigentlich nicht zur Schule ? (Oder geht sie?). In den WDR-Wiederholungen (Stand ist da jetzt 1990) ist sie gerade geboren worden, müßte demnach jetzt also so 7 und ein bißchen sein. Muß man da noch nicht zur Schule ? 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.44) Wieso fängt denn Beate jetzt eigentlich an zu klauen ? Ich denke, die hat jetzt ihr geregeltes Einkommen usw.? Wo wohnt die jetzt eigentlich ? Bei Carsten und Theo ist sie doch rausgeflogen und hat dann mal irgendwie in Pastor Traubes und Wandas Liebesnest - der Waschküche - genächtigt. Ist sie dann nicht bei Urszula eingezogen ? Helft meinem Gedächtnis mal nach , bitte. 2.02.98 --------------------------------------------------------------------- Mail von Kater Max (139.18.1.50) Morning Joschi und Bina.. Else, der Paolo nimmt seine Babies nicht mit nach Ex-Zuhause, weil seine Gina ihn mit ihrem schon angedeuteten italienischen Temperament sicher die Blumentöppe auf den Kopp haut... Ich melde mich erst später wieder, unser Big Boss hat das ganze Weekend diktiert und überall steht 'Eilt' drauf. Außerdem ist er heute ningelig, soll ja in seiner Hütte bleiben.. An anonymous und die, die sich hier sonst so aufregen und uns auf die e-mail-Schiene drängen wollen. Wenn ich das richtig sehe, würde dann hier meine e-mail-adresse erscheinen oder die von Lindus oder Else, Bina und Joschili..oder? Da dann überlegt mal, warum wir das nicht tun. Ihr Säcke habt es doch drauf und legt uns auf Kreuz, indem Ihr einen Tip an unsere Einrichtung gebt..schon mal an den Wunsch nach Erhalt von Anonymität gehört... 2.02.98 --------------------------------------------------------------------- Mail von Joschi Joschberger (195.232.55.252) Schönen Guten Morgen, hallo Lindus, Else, Kater Max, na, Leben noch frisch ??? Bei den Temperaturen bestimmt. (Berlin minus 10 (!)) Hey Lindus, hast recht, ein Grossteil der Mails von gestern -unter meinem Namen- waren garnicht von mir. Hat wohl mit dieser Nicole/Bochum was zu tun. Die sollte mal dahin fahren, wo Sonia jetzt ist, nämlich zur Hölle. Habe irgendwie den Eindruck, Isolde Sarotti wäre in einer GESCHLOSSENEN ANSTALT besser aufgehoben, da könnte sie auch ihre tollen Liedchen weiterkreischen. Zum Thema polnische Haarkünstlerin möchte ich mich hier nicht weiter äussern, da die Gefahr besteht, dass ich wieder grob ausfallend werde. JOSCHBERGER / heute FLENSBURGER (plop) 2.02.98 --------------------------------------------------------------------- Mail von Antje (139.174.125.113) Was für ein klasse Interview mit David Wilms! 2.02.98 --------------------------------------------------------------------- Mail von Lindus (195.50.139.254) Hey Kater Max, wo bist Du? Hau rein 2.02.98 --------------------------------------------------------------------- Mail von Bina (131.169.3.136) Hallo, liebe Leidensgenossen! Armer Egon! So grausam spielt das Leben. Aber immerhin hat er die schoenste Nacht seines Lebens gehabt, das ist besser als nichts. Und der Doc hat Sonja den goldenen Schuss verpasst, toll! Aber wehe, wehe, Tanja wird es herauskriegen! Wird sie ihn dann verlassen? Wenn der Schein nicht truegt, hat sie den flotten jungen Griechen schon kennengelernt, sie war ja lange genug allein auf Rhodos. Es waere eklig, waere sie vom Doc schwanger. Nur, WARUM muessen die Listrafrauen immer ungewollt schwanger werden? Gibt es in Bayern keine Verhuetung? Entweder sie werden zur Unzeit schwanger oder sie wollen es verzweifelt und werden es nicht - siehe Walle! Welche Tragik! Paolo ist ein Trottel! Hajo ist ein prima Kerl! Was treibt die WG? WO ist Mary? Welchen Spass hat Iffi eigentlich noch im Leben? Have a nice week! 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.44) Wieso sinkt das Niveau tief, wenn man sich auf der Fanmail-Seite der Lindenstraße über die Lindenstraße unterhält ???!!! Vielleicht könnte sich Anonymus da mal erklären. Auch, was Spasmaten sind. Kenne ich nicht. Vielleicht sollte Anonymus mal nachdenken, bevor die Finger was tippen, was er/sie selbst nicht versteht. 2.02.98 --------------------------------------------------------------------- Mail von Lindus (195.50.139.254) Hallo Else, weißt Du was Spasmaten sind? Das soll einer verstehen. Wahrscheinlich irgendsoein Verklemmter. Wie war denn Dein Wochenende? Meins hätte besser sein können. Warst Du nicht auf so einer Fete? Hau rein 2.02.98 --------------------------------------------------------------------- Mail von anonymous (132.230.55.21) Gott, wer hätte gedacht, daß das Niveau hier so tief sinken könnte. Nur noch Spasmaten auf dieser Seite. 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.44) Ich bin auch froh, daß ihr wieder da seid. Ich weiß auch gar nicht, warum die anderen uns nicht mögen. Wir unterhalten uns doch nun wirklich auch jede Menge über die aktuellen und Wiederholungs-Folgen. Übrigens fand ich Urszula gut. Dieser blöde Paolo soll sich ruhig auch mal um die Kinder kümmern und mal Stress haben. Urszula ist nun mal eine berufstätige Frau und schließlich war Paolo ja auch an der "Erstellung" von Paula beteiligt, also soll er sich auch mal drum kümmern, wenn es Probleme gibt. Schließlich muß man sich das ja auch mal teilen können. Fand ich gut, daß Urszula da hart geblieben ist und Paolo mit den Kindern wieder abziehen mußte. Warum kann er sie denn nicht zu seinen ersten zwei Kindern mitnehmen? Schließlich sind das doch die Halbgeschwister von Paula. 2.02.98 --------------------------------------------------------------------- Mail von Andie (193.158.131.145) Guten Morgen auch! Sonia sind wir ja nun endlich los. Was war aber auch in den Ampullen?! Die Göbelei von Tanja läßt auf eine der zahlreichen zu erwartenden Schwangerschaften schließen. Dear Kater Max, versuch doch mal deinem Chef beizubringen, daß er es sich nicht leisten kann, qualifiziertes Personal mit derart veraltetem Material arbeiten zu lassen. Die Zeit, die Du an Deinem PC wartest, könntest Du doch besser verbringen? Noch eine schöne Zeit, Andie. 2.02.98 --------------------------------------------------------------------- Mail von Lindus (195.50.139.254) Hey Kater Max und Else, da sind wir ja wieder zusammen. Der Paolo ist wirklich ein Waschweib. Wie der sich von dieser Ursula anmachen läßt, au man. Die haben mich wirklich aufgeregt. Und dann Tanja. Laut Vorschau sollten wir doch gestern er- fahren was mit ihr los ist. Die Bröselei am Ende war ja auch aidsend. Ha-Ha-Hajo:"Sie waren mit Frau Pa - ich meine mit der Frau im Bett". Optimal. Bin froh das ihr wieder da seid. Haut rein 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.82) Hier waren es heute morgen übrigens -7 und nochwas Grad, und jetzt scheint die Sonne. Super-Wetter ! 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.82) Den Penner fand ich auch gut. Aber ich finde, der hat immer so gute Kurzauftritte. Super Harry Rowohlt...! Aber um nochmal auf die Ampullen zurückzukommen: Man wird doch sicher zurückverfolgen können, woher die sind, oder ? Klar hat Lahmi-Lou das vorbereitet, aber trotzdem muß er die Ampullen doch irgendwo herhaben. Und am Bahnhof dealt man ja wohl nicht mit Ampullen, oder? 2.02.98 --------------------------------------------------------------------- Mail von Kater MAx (139.18.1.50) Else, ich glaube, es wäre eher verdächtig, wenn man keine ampullen fände. Ich glaube, der hatte das gut vorbereitet und die Ampullen vorher präpariert, er griff so zielsicher in den Schrank. Etwas unglaubwürdig fand ich aber, daß Sonja nur mit den 2 Ampullen abzog, das passte nicht so recht, da sie doch eher Kohle und Stoff mitgenommen hätte und auch gepokert hätte. Niedlich war der Penner, als er sich ausließ, als würde Sonja lebende Frösche kauen wollen. 2.02.98 --------------------------------------------------------------------- Mail von Kater Max (139.18.1.50) Morning, Else und Lindus, na das war ja eine fette Folge..aber hab ich es nicht gesagt, olle Egon darf wieder abziehen...Dressler war Spitze, aber der hätte lieber seiner Tanja mal einen kräftigen Tritt in den Hintern geben sollen. Wenn ich bedenke, wie die den verarscht und abgezockt hat..aber auf den Tisch reiern mußte die nicht auch noch, ich war gerade beim Essen..Knatterton war auch gut, der kann ja richtig komisch sein.. Die Urszula und ihr Lover ging mir auf den Senkel. Was für eine Flasche von Mann...sah aus wie Witwe Bolte.. Die Marx sieht um die Haare herum aus wie ein zerrupptes Huhn. Wiviel Grad sind es in Kölle und in Else-Town? 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.82) Ich fand, das war echt mal wieder eine Sendung, in der sich mal was getan hat. Keine Wohnsäcke, keine heulende Gabi, kein blöder Hansemann. Super. Tja, Lahmi-Lou hat Sonja ja wohl echt auf dem Gewissen. Die Frage ist ja wohl nun, ob es irgendwer rauskriegt. Ich habe ja gedacht, er schafft es noch irgendwie, die Ampullen wieder an sich zu nehmen, aber hat er ja wohl nicht. Vielleicht wird er ja damit überführt. Aber der Mord an Pfarrer Steinbrück ist ja auch nie aufgeklärt worden. Ganz schön kriminell, unsere Lindenstraßen-Bewohner. Aber echt: endlich mal wieder eine gute Sendung. Und Egon hat mir auch leid getan. Das war echt mies von Isolde, die mit ihrem "Ich-bin-was-besseres"-Getue. Blöde Zicke. Muß sie sich nicht wundern, wenn sie in der Not keine Freunde hat, wenn sie die sooo behandelt, wenn es ihr gut geht... 2.02.98 --------------------------------------------------------------------- Mail von Lindus (195.50.139.254) Hey Joschi, was ist denn mir Dir los? Oder bist Du das nicht? Hau rein 2.02.98 --------------------------------------------------------------------- Mail von Lindus (195.50.139.254) Endlich mal wieder eine spannende Sendung. Mein Gott, die Sonja hat´s zerissen. Und Zappel-Lou hat sie auf dem Ge- wissen. Ich konnt es gar nicht glauben. Geschieht ihr ganz recht. Und diese Isolde - wie den Egon fertig ge- macht hat. Da hat mir der Egon doch schon leid getan. Wie er mir all seinen Geschenken wieder abgezogen ist. Ha-Ha-Hajo war ja auch super. Hat mir echt gefallen. Hey Else, schon da? Kater Max, wo bist Du? Mein Gott, was sind wir beschimpft worden. Hahahahahahahaha, nicht schlecht was ? Haut rein 2.02.98 --------------------------------------------------------------------- Mail von Else (194.55.220.82) Was ist denn das hier für ein Mist...? 2.02.98 --------------------------------------------------------------------- Mail von NICOLE/RUHRPOTT/BOCHUM (195.232.61.55) Entschuldigung, ich bins nochmal. Habe ein Problem, ist mir echt voll peinlci aber die Batterien von dem Dildo sind alle und das Ding steckt jetzt in meinem Arsch fest. Wer weiß Rat ? Bitte helft mir. Nicole, ich halts nicht meht aus. 2.02.98 --------------------------------------------------------------------- Mail von NICOLE/RUHRPOTT/BOCHUM (195.232.38.50) ja ich bin es, Eure Nicole, ich schieb mir jetzt de DILDO rein, oh ja... jaaaa.......... oh, ohhhhh, is das geil, oh ja, ja jaaaaaaaa, oh ich kann nich mehr, oh doch ahhhhh, ahhhhhhhhhhhhhhhhhhhhhhhhhhhhh, ohhhhhh, nein, ich zieh ihn nochmal raus und schieb ihn mir in den Arsch, wow, is das geil, oh. ja, ich fick mich in den Arsch, ja, ja, ja, jaaaaaaaaaaaaaaaaa, ich komme, ich kommmmmmmmmmmmmme, oooooooh, aaaaaaaaaaaaaaaaaaaaaah, uah, das war's. und tschüs 2.02.98 --------------------------------------------------------------------- Mail von NICOLE/RUHRPOTT/BOCHUM (195.232.54.179) OOH, ENTSCHULDIGUNG, WAR EIN TIPPFEHLER INTUS, ALSO NOCHMAL, EURE NICOLE AUS'M RUHRPOTT. HOFFE, JETZT IST KEIN TIPPFEHLER MEHR DRIN; ANSONSTEN GERNE NOCHMAL. EURE NICKI, VIEL SPASS BEIM BACKEN. A TO Z BREAD 2 cups sugar 1 cup vegetable oil 3 eggs, lightly beaten 2 cups A-to-Z ingredients (choose from list below, mix or match) 1 T vanilla extract 3 cups all-purpose flour 2 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup chopped walnuts A-TO-Z INGREDIENTS: Apples, peeled and shredded Applesauce Apricots (dried), chopped Banana, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs (dried), chopped Grapes (seedless), chopped Oranges, peeled, seeded and chopped Peaches, peeled and chopped Pears, peeled, seeded and chopped Pineapple (canned), crushed and drained Prunes, pitted and chopped Pumpkin, canned Raisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated In mixing bowl, combine the sugar, oil, and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two ungreased 8"x4"x2" loaf pans. Bake at 325F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 mintues before removing to a wire rack. Yield: 2 loaves. Personal notes: I didn't do math, but this seems to make many, many different breads. I made a loaf with dried apricots and pumpkin, and omited the walnuts. Wonderful! Enjoy. --------------------------------------------------------- Belgium Waffles 3 eggs separated 1 cup milk 1-3/4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt (optional) 1 teaspoon cinnamon (optional) 1 stick butter (or margarine) melted Beat egg yolks with whisk and add milk. In a separate bowl sift flour, baking powder and spices. Add liquid ingredients to dry along with melted butter. Beat egg whites until they form stiff peaks and fold into batter. Bake in a hot waffle iron. Makes 10 waffles. ---------------------------------------------------------------- Buttermilk Rosemary Bread The Belmont This recipe originated in a bakery in Tuscany, but The Belmont substitutes lavender for rosemary due to its abundance in Maine. 3 3/4 tsps active dry yeast (about one and a half 1/4-oz packages) 1 cup lukewarm water (about 120!F.) 1 cup buttermilk 1/3 cup olive oil 1/4 cup fresh rosemary or lavender leaves, chopped fine 1 TBS plus 1 tsp table salt 6 3/4 cups all-purpose flour yellow cornmeal for sprinkling baking sheet coarse salt for sprinkling loaves In a bowl of a standing electric mixer stir yeast into lukewarm water and let stand until foamy, about 10 minutes. Add buttermilk, oil, rosemary or lavender, and table salt and mix until blended well. Add flour gradually, beating slowly until incorporated, and with a dough hook knead dough on low speed 3 minutes. Transfer dough to a floured surface and knead by hand until smooth and elastic, about 2 minutes. Put dough in an oiled bowl, turning to coat with oil, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours. On a floured surface turn dough out and halve. Shape each half into a round and put on an oiled baking sheet sprinkled with cornmeal. Cover loaves with a dampened towel and let rise 1 hour. Preheat oven to 425!F. With a serrated knife gently cut surface of loaves in the shape of a large asterisk and sprinkle tops with a coarse salt. Bake loaves in middle of oven, spraying loaves occasionally with water during first 15 minutes, until golden and bottoms sound hollow when tapped, about 55 minutes. Transfer loaves to racks to cool completely. Makes 2 loaves ---------------------------------------------------- Cheese and Garlic Buns 1 package of 12 mini loaf buns (the ones shaped like mini bread loaves, approx. 4" x 2") 12 slices of cheddar cheese cut approx 1/8" thick, (each slice should measure approx. 3 1/2"x1 1/4"x1/8" thick) 1 container of soft garlic spread Instructions: Preheat oven to 350F 1) slice each bun down the middle lengthwise, about 3/4 of the way deep 2) spread garlic spread on inside of bun on both sides of the slit, then close bun 3) now take each bun and cut sideways twice into 3 equal parts ___________ (_ _/_ _/_ _) (___/___/___) \ I I / \_____/ 4) using 1 slice of cheese per bun, cut cheese slice in half and insert each half into each sideways slit 5) place buns in a pan and cover with foil wrap 6) heat for 15 minutes till cheese melts then remove foil and continue heating for another 5 minutes. Serve warm. This is a variation on the Kraft ideas shown on television. ------------------------------------------ Injera - Ethiopian Flat Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Whole-Wheat Flour 1/3 cup All-Purpose Flour 1 tablespoon Brown Sugar 1/2 teaspoon Salt 1/4 teaspoon Baking Powder 1/8 teaspoon Baking Soda 2 each Egg -- beaten 2 cups Buttermilk 1 tablespoon Cooking Oil Stir together whole wheat floor , all purpose flour , brown sugar , salt , baking powder , and baking soda. Combine the eggs , buttermilk , and cooking oil ; add all at once to floor mixture ;stir till smooth. Pour 2 tablspoons in to a hot , lightly greased , 6 in heavy skillet; lift and quickly rotate pan so that batter covers bottom . Return skillet to medium heat. Cook about 1 minute or till light brown on bottom. invert bread onto paper toweling, (if necessary loosen with a small spatula ) repeat with remaining batter . - - - - - - - - - - - - - - - - - - Suggested Wine: white Serving Ideas : serve with Dorowat- Spicy braised chicken NOTES : East Africa - Ethiopian --------------------------------------------- Francese Bread Sourdough Starter Makes 2 cups 2 cups warm water 1 TBS sugar or honey 1/4 ounce active dry yeast 2 cups unbleached high-protein flour, such as bread flour Pour water into a 2-quart glass or bowl. Add sugar and let it dissolve. Sprinkle yeast over top and let it dissolve. Slowly stir in flour, 1/4 cup at a time. Cover with a clean dishcloth and place somewhere warm. The mixture will begin to bubble and brew almost immediately. Let sit for 2 to 5 days, stirring every day, as it will separate. When bubbling has subsided and a yeasty sour aroma has developed, stir again. Use immediately or refrigerate until ready to use. The starter will last a few weeks; stir daily. It should have the consistency of pancake batter. Francese Bread Makes 2 loaves 3 1/2 cups unbleached high-protein flour, such as bread flour 2 TBS sea salt 1/2 cup plus 2 TBS Sourdough Starter 1 1/2 cups water In a large bowl, combine the flour and salt, creating a deep well in the center. Pour the starter into the well, slowly mixing with a wooden spoon. Slowly add the water, mixing until combined. Add additional flour as needed to make the dough workable. The mixture will be very sticky. When fully combined, knead dough in an electric mixer with a dough hook attachment for about 10 minutes at slow speed, and 3 minutes at medium speed. Cover the dough, leaving it to rest in a warm place for about 2 hours or until it doubles in bulk. Once dough has doubled, spread it gently onto a well-floured work surface. The dough will be soft and sticky, so use lots of flour to ease manipulation. Spread the dough until it is about 1-inch thick. Let it rest for a few minutes. With a dough scraper or knife, cut the dough into two or three squares. Sprinkle organic cornmeal on a baking stone or cookie sheet, and place dough squares on top. Cover dough with a damp towel for about half an hour. Heat oven to 475 degrees. Scrape dough with water before placing in oven. Bake loaves for about 40 minutes until golden brown. -------------------------------------------------------- BEST EVER MUFFINS 1/2 C wheat bran 6 Tbsp whole wheat flour 2 Tbsp soy flour 1-1/2 tsp baking powder 1/2 C applesauce (unsweetened) 3 Tbsp canola oil 3 Tbsp honey Preheat oven to 375F. Grease 6 muffin cups on bottom and only halfway up sides. Mix all dry ingredients together in a bowl. Add remaining ingredients and stir just until moist. Divide batter evenly among muffin cups and smooth tops. Bake 25-30 minutes. Makes 1/2 dozen. This recipe can easily be doubled. Variations: *add 1/3 C dried cranberries or raisins *use mashed banana in place of the applesauce and maple syrup in place of the honey *add 1/3 C chopped nuts I've been experimenting with muffin recipes for the past nine months. This is my family's favorite. I tried completely eliminating the oil, but the muffins are better using a little bit. Oil is also a good source of vitamin E, and allows for the absorption of all fat-soluble vitamins, so I ended up including a low-fat oil in the recipe. ---------------------------------------------- RUSSIAN BLACK BREAD This recipe is from Bernard Clayton's New Complete Book of Breads (Simon & Schuster). Onion powder, crushed fennel seeds, instant coffee granules, molasses and vinegar are blended to make this loaf of chewy dark, almost black bread. If available, use coarse pumpernickel rye flour rather than the usual medium rye, to give it a rough texture usually associated withEuropean breads. It is fine for buffets, especially when it is shaped long and slender.A fat round loaf is good for sandwich slices. 2 packages dry yeast 3 1/2 cups bread or all purpose flour, approximately 4 cups pumpernickel or medium rye flour 1 Tab. salt 2 cups whole bran cereal 2 Tab. crushed caraway seeds 1 teas. each instant coffee and onion powder 1 teas. crushed fennel seeds 2 1/2 cups water 1/4 cup each cider vinegar and dark molasses 1 square (1 oz.) unsweetened chocolate 1/4 cup shortening 1 teas. cornstarch mixed into 1/2 cup cold water Baking Pans: 2 8 inch cake pans, greased or, if the dough is fairly stiff and will hold its shape, use 1 baking sheet, greased or Teflon By Hand or Mixer - 20 min: In a large mixing or mixer bowl, mix the yeast, 1 cup white and 1 cup pumpernickel or rye flour, salt, bran cereal, caraway, instant coffee, onion powder and fennel. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening, Place over low heat. When the liquid is warm (the chocolate and shortening need only be soft), add to the dry ingredients. Beat at medium speed with the flat beater for 2 minutes, scraping the bowl ocassionally. Add 1 cup white and 1 cup rye flour. Beat for two minutes or about 100 strokes with a wooden spoon. Stir in 2 more cups rye and enough white flour to make a soft dough. Work the flour into the dough first with a wooden spoon or dough hook, and then turnout to work with your fingers and hands. Rest - 15 min: Before kneading, cover the dough with the bowl andlet it rest for 15 minutes. Kneading - 8 min: Knead by hand or with the mixer dough hook until the dough is smooth and elastic. If the dough is sticky, dust it and your hands with flour. Scrape away any sticky film that forms on your work surface, and dust it afresh. The dough should pull away and clean the sides of the bowl. By Processor - 6 min: Use the short plastic blade. Measure into the work bowl the yeast and 1 cup white and rye flour, the salt, bran cereal, caraway, instant coffee, onion powder, and fennel. Pulse to blend. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening. Heat until the mixture is warm and the solids have softened. With the processor running, pour the liquid into the work bowl blend into a batterlike dough. Add 1 cup each white and rye flour, 1/4 cup at a time, or all with the machine stopped and cover removed. Process for 30 seconds. Add 2 cups rye flour and enough white flour to make a cough that will form a mass and ride the blade as well as clean the sides of the bowl. Kneading - 45 seconds: With theprocess on, knead for 45 seconds. Allow the doug to rest, as above, for 15 min. First Rising - 1 hour: Place the dough in a blow, cover tightly with plastic wrap and leave at room temperature until puffy and doubled in bulk, 1 hour. (If prepared with a new fast rising yeast at the recommended higher temperature, reduce the rising times by half) Shaping - 10 min: Punch down the dough with the fingers and turn out onto a lightly floured surface. Cut the dough into 2 pieces and let the dough rest for 5 min. Shape each piece into a ball, flatten slightly, and place either in the cake pan or on a baking sheet. Second Rising - 45 min: Cover with wax paper and leave at room temperature until the loaves have doubled in bulk, 45 min. Preheat the oven to 350 degrees about 20 minutes before baking. Baking 350 degrees - 1 hour: Bake for about 1 hour, or until a metal skewer inserted in the center of a loaf comes out dry and clean. when tapped on the bottom crust, it will sound hard and hollow. Meanwhile, prepare the glaze. In a small saucepan, heat the cornstarch and cold water. Cook over medium heat, stirring constantly, until the mixture boils. Hold the boil for 1 minute, stirring all the while. When the bread is baked, remove from the oven and brush the loaves with the cornstarch mixture. Place back in the oven for about 3 minutes, or until the glaze has set. (if using a convection oven reduce heat 40 degrees) Final Step: Remove the bread from the oven, turn from the baking sheet or pan, and place on a metal rack to cool. ------------------------------------------- Vienna Bread Recipe By : Baking Bread, Old & New Traditions Serving Size : 24 Preparation Time :4:30 Categories : Breads With Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE: 1 package active dry yeast 1 tablespoon sugar 1 cup warm water -- (105 to 115 degrees) 1 cup warm milk -- (105 to 115 degrees) 2 cups bread flour -- Unbleached DOUGH: 1 tablespoon salt 3 tablespoons unsalted butter -- melted and cooled 3 1/2 cups bread flour -- unbleached Sponge, above Rich Egg Glaze: 1 whole egg 1 tablespoon water, milk, or cream 3 tablespoons sesame seeds 1. To make the sponge: In a large bowl, whisk together the yeast, sugar, water, milk, and flour. Beat hard until smooth and creamy. Cover loosely with plastic wrap and let the sponge rise at room temperature about 1 hour, or until bubbly and doubled in bulk. 2. To make the dough: Add the salt, butter, and 1 cup of the flour to the sponge. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl. 3. Turn the dough out onto a lightly floured work surface and knead for about 3 minutes to form a smooth, springy dough, adding flour 1 tablespoon at a time as necessary to prevent sticking. The dough should be firm enough to hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until the dough is doubled to tripled in bulk, about 2 hours. 4. Turn the dough out onto the work surface and divide into 3 equal portions. Form each into 3 equal portions, Form each into a fat oval loaf. Taper the ends by pinching them firmly. Place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until almost doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 425 degrees, with a baking stone if desired. 5. With a serrated knife, slash the top of the loaves with 3 parallel gashes. Pinch the ends gently to redefine the tapering. Brush the dough gently with the egg glaze (whisk egg and water, milk or cream together until combined) and sprinkle with the sesame seeds. Bake in the preheated oven for 10 minutes, then reduce heat to 375 and bake another 25 minutes, or until brown and crusty. Let cool on a rack before serving. --------------------------------------------- Sue Andrusyshyn's Traditional Kolach as served for Ukranian Christmas 1 tsp sugar 1 T. salt 1/2 cup lukewarm water 1/2 cup sugar 2 pkgs yeast 4 T. oil 2 1/2 cups lukewarm water 8 1/2 cups all purpose flour (or more) 4 eggs Dissolve sugar in water, and yeast and let rise for 10 minutes. Combine the softened yeast with lukewarm water, eggs, salt, sugar, and oil. Mix in the flour and knead until it is smooth and dough leaves the hand. (dough should be stiffer than for regular bread). Cover and let rise in warm place until double the size. Punch down and let rise again. This recipe will make 2 round loaves. Grease a round 9 1/4 x 2" pan (a pie-plate works great). Divide the dough into 4 equal parts and shape as directed below: (1) Take one portion of the dough and divide it into 5 equal parts. Roll out 3 parts about 36" long with the thickness twice the size of a pencil. (make them look like 3 foot long snakes!) Braid these 3 lengths. Join ends and place in a circle in the pan leaving a 1" space around the edge. Now... take the other 2 lengths and entwine, starting at the centre and working from left to right. Now turn your entwined length around and repeat. Join ends and place in the pan in the 1" space next to the braid. This is the base layer. (2) Take the second portion and make 6 equal pieces of dough. Roll out each piece to about 38" long and make it the same thickness as above. Now take 2 lengths entwine, starting at the centre working from left to right. TURN and repeat. Use the remaining 4 lengths, repeat the entwining by twos, as above. Now you should have 3 entwined lengths remaining. Starting at centre and working from left to right, take the 2 entwined lengths that are on the left and cross them over onto the lengths that are on the right. Repeat until that half is entwined. TURN and repeat. (3) Neatly join the entwined length and place on top of the base already in the pan, making sure that the length is placed in an even circle. Brush the base with water slightly. Press it down lightly, so it will stick to the base. Put in a warm place to rise until almost double in size. Glaze with 1 beaten egg and bake at 350F for 45 minutes or until done. Work the other 2 dough sections the same as the first for the second loaf. Making this bread is a great group project. 2.02.98 --------------------------------------------------------------------- Mail von NICOLE/RUHRPOTT/BOCHUM (195.232.54.179) OOH, ENTSCHULDIGUNG, WAR EIN TIPPFEHLER INTUS, ALSO NOCHMAL, EURE NICOLE AUS'M RUHRPOTT. HOFFE, JETZT IST KEIN TIPPFEHLER MEHR DRIN; ANSONSTEN GERNE NOCHMAL. EURE NICKI, VIEL SPASS BEIM BACKEN. A TO Z BREAD 2 cups sugar 1 cup vegetable oil 3 eggs, lightly beaten 2 cups A-to-Z ingredients (choose from list below, mix or match) 1 T vanilla extract 3 cups all-purpose flour 2 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup chopped walnuts A-TO-Z INGREDIENTS: Apples, peeled and shredded Applesauce Apricots (dried), chopped Banana, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs (dried), chopped Grapes (seedless), chopped Oranges, peeled, seeded and chopped Peaches, peeled and chopped Pears, peeled, seeded and chopped Pineapple (canned), crushed and drained Prunes, pitted and chopped Pumpkin, canned Raisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated In mixing bowl, combine the sugar, oil, and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two ungreased 8"x4"x2" loaf pans. Bake at 325F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 mintues before removing to a wire rack. Yield: 2 loaves. Personal notes: I didn't do math, but this seems to make many, many different breads. I made a loaf with dried apricots and pumpkin, and omited the walnuts. Wonderful! Enjoy. --------------------------------------------------------- Belgium Waffles 3 eggs separated 1 cup milk 1-3/4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt (optional) 1 teaspoon cinnamon (optional) 1 stick butter (or margarine) melted Beat egg yolks with whisk and add milk. In a separate bowl sift flour, baking powder and spices. Add liquid ingredients to dry along with melted butter. Beat egg whites until they form stiff peaks and fold into batter. Bake in a hot waffle iron. Makes 10 waffles. ---------------------------------------------------------------- Buttermilk Rosemary Bread The Belmont This recipe originated in a bakery in Tuscany, but The Belmont substitutes lavender for rosemary due to its abundance in Maine. 3 3/4 tsps active dry yeast (about one and a half 1/4-oz packages) 1 cup lukewarm water (about 120!F.) 1 cup buttermilk 1/3 cup olive oil 1/4 cup fresh rosemary or lavender leaves, chopped fine 1 TBS plus 1 tsp table salt 6 3/4 cups all-purpose flour yellow cornmeal for sprinkling baking sheet coarse salt for sprinkling loaves In a bowl of a standing electric mixer stir yeast into lukewarm water and let stand until foamy, about 10 minutes. Add buttermilk, oil, rosemary or lavender, and table salt and mix until blended well. Add flour gradually, beating slowly until incorporated, and with a dough hook knead dough on low speed 3 minutes. Transfer dough to a floured surface and knead by hand until smooth and elastic, about 2 minutes. Put dough in an oiled bowl, turning to coat with oil, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours. On a floured surface turn dough out and halve. Shape each half into a round and put on an oiled baking sheet sprinkled with cornmeal. Cover loaves with a dampened towel and let rise 1 hour. Preheat oven to 425!F. With a serrated knife gently cut surface of loaves in the shape of a large asterisk and sprinkle tops with a coarse salt. Bake loaves in middle of oven, spraying loaves occasionally with water during first 15 minutes, until golden and bottoms sound hollow when tapped, about 55 minutes. Transfer loaves to racks to cool completely. Makes 2 loaves ---------------------------------------------------- Cheese and Garlic Buns 1 package of 12 mini loaf buns (the ones shaped like mini bread loaves, approx. 4" x 2") 12 slices of cheddar cheese cut approx 1/8" thick, (each slice should measure approx. 3 1/2"x1 1/4"x1/8" thick) 1 container of soft garlic spread Instructions: Preheat oven to 350F 1) slice each bun down the middle lengthwise, about 3/4 of the way deep 2) spread garlic spread on inside of bun on both sides of the slit, then close bun 3) now take each bun and cut sideways twice into 3 equal parts ___________ (_ _/_ _/_ _) (___/___/___) \ I I / \_____/ 4) using 1 slice of cheese per bun, cut cheese slice in half and insert each half into each sideways slit 5) place buns in a pan and cover with foil wrap 6) heat for 15 minutes till cheese melts then remove foil and continue heating for another 5 minutes. Serve warm. This is a variation on the Kraft ideas shown on television. ------------------------------------------ Injera - Ethiopian Flat Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Whole-Wheat Flour 1/3 cup All-Purpose Flour 1 tablespoon Brown Sugar 1/2 teaspoon Salt 1/4 teaspoon Baking Powder 1/8 teaspoon Baking Soda 2 each Egg -- beaten 2 cups Buttermilk 1 tablespoon Cooking Oil Stir together whole wheat floor , all purpose flour , brown sugar , salt , baking powder , and baking soda. Combine the eggs , buttermilk , and cooking oil ; add all at once to floor mixture ;stir till smooth. Pour 2 tablspoons in to a hot , lightly greased , 6 in heavy skillet; lift and quickly rotate pan so that batter covers bottom . Return skillet to medium heat. Cook about 1 minute or till light brown on bottom. invert bread onto paper toweling, (if necessary loosen with a small spatula ) repeat with remaining batter . - - - - - - - - - - - - - - - - - - Suggested Wine: white Serving Ideas : serve with Dorowat- Spicy braised chicken NOTES : East Africa - Ethiopian --------------------------------------------- Francese Bread Sourdough Starter Makes 2 cups 2 cups warm water 1 TBS sugar or honey 1/4 ounce active dry yeast 2 cups unbleached high-protein flour, such as bread flour Pour water into a 2-quart glass or bowl. Add sugar and let it dissolve. Sprinkle yeast over top and let it dissolve. Slowly stir in flour, 1/4 cup at a time. Cover with a clean dishcloth and place somewhere warm. The mixture will begin to bubble and brew almost immediately. Let sit for 2 to 5 days, stirring every day, as it will separate. When bubbling has subsided and a yeasty sour aroma has developed, stir again. Use immediately or refrigerate until ready to use. The starter will last a few weeks; stir daily. It should have the consistency of pancake batter. Francese Bread Makes 2 loaves 3 1/2 cups unbleached high-protein flour, such as bread flour 2 TBS sea salt 1/2 cup plus 2 TBS Sourdough Starter 1 1/2 cups water In a large bowl, combine the flour and salt, creating a deep well in the center. Pour the starter into the well, slowly mixing with a wooden spoon. Slowly add the water, mixing until combined. Add additional flour as needed to make the dough workable. The mixture will be very sticky. When fully combined, knead dough in an electric mixer with a dough hook attachment for about 10 minutes at slow speed, and 3 minutes at medium speed. Cover the dough, leaving it to rest in a warm place for about 2 hours or until it doubles in bulk. Once dough has doubled, spread it gently onto a well-floured work surface. The dough will be soft and sticky, so use lots of flour to ease manipulation. Spread the dough until it is about 1-inch thick. Let it rest for a few minutes. With a dough scraper or knife, cut the dough into two or three squares. Sprinkle organic cornmeal on a baking stone or cookie sheet, and place dough squares on top. Cover dough with a damp towel for about half an hour. Heat oven to 475 degrees. Scrape dough with water before placing in oven. Bake loaves for about 40 minutes until golden brown. -------------------------------------------------------- BEST EVER MUFFINS 1/2 C wheat bran 6 Tbsp whole wheat flour 2 Tbsp soy flour 1-1/2 tsp baking powder 1/2 C applesauce (unsweetened) 3 Tbsp canola oil 3 Tbsp honey Preheat oven to 375F. Grease 6 muffin cups on bottom and only halfway up sides. Mix all dry ingredients together in a bowl. Add remaining ingredients and stir just until moist. Divide batter evenly among muffin cups and smooth tops. Bake 25-30 minutes. Makes 1/2 dozen. This recipe can easily be doubled. Variations: *add 1/3 C dried cranberries or raisins *use mashed banana in place of the applesauce and maple syrup in place of the honey *add 1/3 C chopped nuts I've been experimenting with muffin recipes for the past nine months. This is my family's favorite. I tried completely eliminating the oil, but the muffins are better using a little bit. Oil is also a good source of vitamin E, and allows for the absorption of all fat-soluble vitamins, so I ended up including a low-fat oil in the recipe. ---------------------------------------------- RUSSIAN BLACK BREAD This recipe is from Bernard Clayton's New Complete Book of Breads (Simon & Schuster). Onion powder, crushed fennel seeds, instant coffee granules, molasses and vinegar are blended to make this loaf of chewy dark, almost black bread. If available, use coarse pumpernickel rye flour rather than the usual medium rye, to give it a rough texture usually associated withEuropean breads. It is fine for buffets, especially when it is shaped long and slender.A fat round loaf is good for sandwich slices. 2 packages dry yeast 3 1/2 cups bread or all purpose flour, approximately 4 cups pumpernickel or medium rye flour 1 Tab. salt 2 cups whole bran cereal 2 Tab. crushed caraway seeds 1 teas. each instant coffee and onion powder 1 teas. crushed fennel seeds 2 1/2 cups water 1/4 cup each cider vinegar and dark molasses 1 square (1 oz.) unsweetened chocolate 1/4 cup shortening 1 teas. cornstarch mixed into 1/2 cup cold water Baking Pans: 2 8 inch cake pans, greased or, if the dough is fairly stiff and will hold its shape, use 1 baking sheet, greased or Teflon By Hand or Mixer - 20 min: In a large mixing or mixer bowl, mix the yeast, 1 cup white and 1 cup pumpernickel or rye flour, salt, bran cereal, caraway, instant coffee, onion powder and fennel. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening, Place over low heat. When the liquid is warm (the chocolate and shortening need only be soft), add to the dry ingredients. Beat at medium speed with the flat beater for 2 minutes, scraping the bowl ocassionally. Add 1 cup white and 1 cup rye flour. Beat for two minutes or about 100 strokes with a wooden spoon. Stir in 2 more cups rye and enough white flour to make a soft dough. Work the flour into the dough first with a wooden spoon or dough hook, and then turnout to work with your fingers and hands. Rest - 15 min: Before kneading, cover the dough with the bowl andlet it rest for 15 minutes. Kneading - 8 min: Knead by hand or with the mixer dough hook until the dough is smooth and elastic. If the dough is sticky, dust it and your hands with flour. Scrape away any sticky film that forms on your work surface, and dust it afresh. The dough should pull away and clean the sides of the bowl. By Processor - 6 min: Use the short plastic blade. Measure into the work bowl the yeast and 1 cup white and rye flour, the salt, bran cereal, caraway, instant coffee, onion powder, and fennel. Pulse to blend. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening. Heat until the mixture is warm and the solids have softened. With the processor running, pour the liquid into the work bowl blend into a batterlike dough. Add 1 cup each white and rye flour, 1/4 cup at a time, or all with the machine stopped and cover removed. Process for 30 seconds. Add 2 cups rye flour and enough white flour to make a cough that will form a mass and ride the blade as well as clean the sides of the bowl. Kneading - 45 seconds: With theprocess on, knead for 45 seconds. Allow the doug to rest, as above, for 15 min. First Rising - 1 hour: Place the dough in a blow, cover tightly with plastic wrap and leave at room temperature until puffy and doubled in bulk, 1 hour. (If prepared with a new fast rising yeast at the recommended higher temperature, reduce the rising times by half) Shaping - 10 min: Punch down the dough with the fingers and turn out onto a lightly floured surface. Cut the dough into 2 pieces and let the dough rest for 5 min. Shape each piece into a ball, flatten slightly, and place either in the cake pan or on a baking sheet. Second Rising - 45 min: Cover with wax paper and leave at room temperature until the loaves have doubled in bulk, 45 min. Preheat the oven to 350 degrees about 20 minutes before baking. Baking 350 degrees - 1 hour: Bake for about 1 hour, or until a metal skewer inserted in the center of a loaf comes out dry and clean. when tapped on the bottom crust, it will sound hard and hollow. Meanwhile, prepare the glaze. In a small saucepan, heat the cornstarch and cold water. Cook over medium heat, stirring constantly, until the mixture boils. Hold the boil for 1 minute, stirring all the while. When the bread is baked, remove from the oven and brush the loaves with the cornstarch mixture. Place back in the oven for about 3 minutes, or until the glaze has set. (if using a convection oven reduce heat 40 degrees) Final Step: Remove the bread from the oven, turn from the baking sheet or pan, and place on a metal rack to cool. ------------------------------------------- Vienna Bread Recipe By : Baking Bread, Old & New Traditions Serving Size : 24 Preparation Time :4:30 Categories : Breads With Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE: 1 package active dry yeast 1 tablespoon sugar 1 cup warm water -- (105 to 115 degrees) 1 cup warm milk -- (105 to 115 degrees) 2 cups bread flour -- Unbleached DOUGH: 1 tablespoon salt 3 tablespoons unsalted butter -- melted and cooled 3 1/2 cups bread flour -- unbleached Sponge, above Rich Egg Glaze: 1 whole egg 1 tablespoon water, milk, or cream 3 tablespoons sesame seeds 1. To make the sponge: In a large bowl, whisk together the yeast, sugar, water, milk, and flour. Beat hard until smooth and creamy. Cover loosely with plastic wrap and let the sponge rise at room temperature about 1 hour, or until bubbly and doubled in bulk. 2. To make the dough: Add the salt, butter, and 1 cup of the flour to the sponge. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl. 3. Turn the dough out onto a lightly floured work surface and knead for about 3 minutes to form a smooth, springy dough, adding flour 1 tablespoon at a time as necessary to prevent sticking. The dough should be firm enough to hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until the dough is doubled to tripled in bulk, about 2 hours. 4. Turn the dough out onto the work surface and divide into 3 equal portions. Form each into 3 equal portions, Form each into a fat oval loaf. Taper the ends by pinching them firmly. Place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until almost doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 425 degrees, with a baking stone if desired. 5. With a serrated knife, slash the top of the loaves with 3 parallel gashes. Pinch the ends gently to redefine the tapering. Brush the dough gently with the egg glaze (whisk egg and water, milk or cream together until combined) and sprinkle with the sesame seeds. Bake in the preheated oven for 10 minutes, then reduce heat to 375 and bake another 25 minutes, or until brown and crusty. Let cool on a rack before serving. --------------------------------------------- Sue Andrusyshyn's Traditional Kolach as served for Ukranian Christmas 1 tsp sugar 1 T. salt 1/2 cup lukewarm water 1/2 cup sugar 2 pkgs yeast 4 T. oil 2 1/2 cups lukewarm water 8 1/2 cups all purpose flour (or more) 4 eggs Dissolve sugar in water, and yeast and let rise for 10 minutes. Combine the softened yeast with lukewarm water, eggs, salt, sugar, and oil. Mix in the flour and knead until it is smooth and dough leaves the hand. (dough should be stiffer than for regular bread). Cover and let rise in warm place until double the size. Punch down and let rise again. This recipe will make 2 round loaves. Grease a round 9 1/4 x 2" pan (a pie-plate works great). Divide the dough into 4 equal parts and shape as directed below: (1) Take one portion of the dough and divide it into 5 equal parts. Roll out 3 parts about 36" long with the thickness twice the size of a pencil. (make them look like 3 foot long snakes!) Braid these 3 lengths. Join ends and place in a circle in the pan leaving a 1" space around the edge. Now... take the other 2 lengths and entwine, starting at the centre and working from left to right. Now turn your entwined length around and repeat. Join ends and place in the pan in the 1" space next to the braid. This is the base layer. (2) Take the second portion and make 6 equal pieces of dough. Roll out each piece to about 38" long and make it the same thickness as above. Now take 2 lengths entwine, starting at the centre working from left to right. TURN and repeat. Use the remaining 4 lengths, repeat the entwining by twos, as above. Now you should have 3 entwined lengths remaining. Starting at centre and working from left to right, take the 2 entwined lengths that are on the left and cross them over onto the lengths that are on the right. Repeat until that half is entwined. TURN and repeat. (3) Neatly join the entwined length and place on top of the base already in the pan, making sure that the length is placed in an even circle. Brush the base with water slightly. Press it down lightly, so it will stick to the base. Put in a warm place to rise until almost double in size. Glaze with 1 beaten egg and bake at 350F for 45 minutes or until done. Work the other 2 dough sections the same as the first for the second loaf. Making this bread is a great group project. 2.02.98 --------------------------------------------------------------------- Mail von NICOLE/RUHRPOTT/BOCHUM (195.232.59.205) A TO Z BREAD 2 cups sugar 1 cup vegetable oil 3 eggs, lightly beaten 2 cups A-to-Z ingredients (choose from list below, mix or match) 1 T vanilla extract 3 cups all-purpose flour 2 tsp ground cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup chopped walnuts A-TO-Z INGREDIENTS: Apples, peeled and shredded Applesauce Apricots (dried), chopped Banana, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs (dried), chopped Grapes (seedless), chopped Oranges, peeled, seeded and chopped Peaches, peeled and chopped Pears, peeled, seeded and chopped Pineapple (canned), crushed and drained Prunes, pitted and chopped Pumpkin, canned Raisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated In mixing bowl, combine the sugar, oil, and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two ungreased 8"x4"x2" loaf pans. Bake at 325F for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 mintues before removing to a wire rack. Yield: 2 loaves. Personal notes: I didn't do math, but this seems to make many, many different breads. I made a loaf with dried apricots and pumpkin, and omited the walnuts. Wonderful! Enjoy. --------------------------------------------------------- Belgium Waffles 3 eggs separated 1 cup milk 1-3/4 cups flour 4 teaspoons baking powder 1/2 teaspoon salt (optional) 1 teaspoon cinnamon (optional) 1 stick butter (or margarine) melted Beat egg yolks with whisk and add milk. In a separate bowl sift flour, baking powder and spices. Add liquid ingredients to dry along with melted butter. Beat egg whites until they form stiff peaks and fold into batter. Bake in a hot waffle iron. Makes 10 waffles. ---------------------------------------------------------------- Buttermilk Rosemary Bread The Belmont This recipe originated in a bakery in Tuscany, but The Belmont substitutes lavender for rosemary due to its abundance in Maine. 3 3/4 tsps active dry yeast (about one and a half 1/4-oz packages) 1 cup lukewarm water (about 120!F.) 1 cup buttermilk 1/3 cup olive oil 1/4 cup fresh rosemary or lavender leaves, chopped fine 1 TBS plus 1 tsp table salt 6 3/4 cups all-purpose flour yellow cornmeal for sprinkling baking sheet coarse salt for sprinkling loaves In a bowl of a standing electric mixer stir yeast into lukewarm water and let stand until foamy, about 10 minutes. Add buttermilk, oil, rosemary or lavender, and table salt and mix until blended well. Add flour gradually, beating slowly until incorporated, and with a dough hook knead dough on low speed 3 minutes. Transfer dough to a floured surface and knead by hand until smooth and elastic, about 2 minutes. Put dough in an oiled bowl, turning to coat with oil, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours. On a floured surface turn dough out and halve. Shape each half into a round and put on an oiled baking sheet sprinkled with cornmeal. Cover loaves with a dampened towel and let rise 1 hour. Preheat oven to 425!F. With a serrated knife gently cut surface of loaves in the shape of a large asterisk and sprinkle tops with a coarse salt. Bake loaves in middle of oven, spraying loaves occasionally with water during first 15 minutes, until golden and bottoms sound hollow when tapped, about 55 minutes. Transfer loaves to racks to cool completely. Makes 2 loaves ---------------------------------------------------- Cheese and Garlic Buns 1 package of 12 mini loaf buns (the ones shaped like mini bread loaves, approx. 4" x 2") 12 slices of cheddar cheese cut approx 1/8" thick, (each slice should measure approx. 3 1/2"x1 1/4"x1/8" thick) 1 container of soft garlic spread Instructions: Preheat oven to 350F 1) slice each bun down the middle lengthwise, about 3/4 of the way deep 2) spread garlic spread on inside of bun on both sides of the slit, then close bun 3) now take each bun and cut sideways twice into 3 equal parts ___________ (_ _/_ _/_ _) (___/___/___) \ I I / \_____/ 4) using 1 slice of cheese per bun, cut cheese slice in half and insert each half into each sideways slit 5) place buns in a pan and cover with foil wrap 6) heat for 15 minutes till cheese melts then remove foil and continue heating for another 5 minutes. Serve warm. This is a variation on the Kraft ideas shown on television. ------------------------------------------ Injera - Ethiopian Flat Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Whole-Wheat Flour 1/3 cup All-Purpose Flour 1 tablespoon Brown Sugar 1/2 teaspoon Salt 1/4 teaspoon Baking Powder 1/8 teaspoon Baking Soda 2 each Egg -- beaten 2 cups Buttermilk 1 tablespoon Cooking Oil Stir together whole wheat floor , all purpose flour , brown sugar , salt , baking powder , and baking soda. Combine the eggs , buttermilk , and cooking oil ; add all at once to floor mixture ;stir till smooth. Pour 2 tablspoons in to a hot , lightly greased , 6 in heavy skillet; lift and quickly rotate pan so that batter covers bottom . Return skillet to medium heat. Cook about 1 minute or till light brown on bottom. invert bread onto paper toweling, (if necessary loosen with a small spatula ) repeat with remaining batter . - - - - - - - - - - - - - - - - - - Suggested Wine: white Serving Ideas : serve with Dorowat- Spicy braised chicken NOTES : East Africa - Ethiopian --------------------------------------------- Francese Bread Sourdough Starter Makes 2 cups 2 cups warm water 1 TBS sugar or honey 1/4 ounce active dry yeast 2 cups unbleached high-protein flour, such as bread flour Pour water into a 2-quart glass or bowl. Add sugar and let it dissolve. Sprinkle yeast over top and let it dissolve. Slowly stir in flour, 1/4 cup at a time. Cover with a clean dishcloth and place somewhere warm. The mixture will begin to bubble and brew almost immediately. Let sit for 2 to 5 days, stirring every day, as it will separate. When bubbling has subsided and a yeasty sour aroma has developed, stir again. Use immediately or refrigerate until ready to use. The starter will last a few weeks; stir daily. It should have the consistency of pancake batter. Francese Bread Makes 2 loaves 3 1/2 cups unbleached high-protein flour, such as bread flour 2 TBS sea salt 1/2 cup plus 2 TBS Sourdough Starter 1 1/2 cups water In a large bowl, combine the flour and salt, creating a deep well in the center. Pour the starter into the well, slowly mixing with a wooden spoon. Slowly add the water, mixing until combined. Add additional flour as needed to make the dough workable. The mixture will be very sticky. When fully combined, knead dough in an electric mixer with a dough hook attachment for about 10 minutes at slow speed, and 3 minutes at medium speed. Cover the dough, leaving it to rest in a warm place for about 2 hours or until it doubles in bulk. Once dough has doubled, spread it gently onto a well-floured work surface. The dough will be soft and sticky, so use lots of flour to ease manipulation. Spread the dough until it is about 1-inch thick. Let it rest for a few minutes. With a dough scraper or knife, cut the dough into two or three squares. Sprinkle organic cornmeal on a baking stone or cookie sheet, and place dough squares on top. Cover dough with a damp towel for about half an hour. Heat oven to 475 degrees. Scrape dough with water before placing in oven. Bake loaves for about 40 minutes until golden brown. -------------------------------------------------------- BEST EVER MUFFINS 1/2 C wheat bran 6 Tbsp whole wheat flour 2 Tbsp soy flour 1-1/2 tsp baking powder 1/2 C applesauce (unsweetened) 3 Tbsp canola oil 3 Tbsp honey Preheat oven to 375F. Grease 6 muffin cups on bottom and only halfway up sides. Mix all dry ingredients together in a bowl. Add remaining ingredients and stir just until moist. Divide batter evenly among muffin cups and smooth tops. Bake 25-30 minutes. Makes 1/2 dozen. This recipe can easily be doubled. Variations: *add 1/3 C dried cranberries or raisins *use mashed banana in place of the applesauce and maple syrup in place of the honey *add 1/3 C chopped nuts I've been experimenting with muffin recipes for the past nine months. This is my family's favorite. I tried completely eliminating the oil, but the muffins are better using a little bit. Oil is also a good source of vitamin E, and allows for the absorption of all fat-soluble vitamins, so I ended up including a low-fat oil in the recipe. ---------------------------------------------- RUSSIAN BLACK BREAD This recipe is from Bernard Clayton's New Complete Book of Breads (Simon & Schuster). Onion powder, crushed fennel seeds, instant coffee granules, molasses and vinegar are blended to make this loaf of chewy dark, almost black bread. If available, use coarse pumpernickel rye flour rather than the usual medium rye, to give it a rough texture usually associated withEuropean breads. It is fine for buffets, especially when it is shaped long and slender.A fat round loaf is good for sandwich slices. 2 packages dry yeast 3 1/2 cups bread or all purpose flour, approximately 4 cups pumpernickel or medium rye flour 1 Tab. salt 2 cups whole bran cereal 2 Tab. crushed caraway seeds 1 teas. each instant coffee and onion powder 1 teas. crushed fennel seeds 2 1/2 cups water 1/4 cup each cider vinegar and dark molasses 1 square (1 oz.) unsweetened chocolate 1/4 cup shortening 1 teas. cornstarch mixed into 1/2 cup cold water Baking Pans: 2 8 inch cake pans, greased or, if the dough is fairly stiff and will hold its shape, use 1 baking sheet, greased or Teflon By Hand or Mixer - 20 min: In a large mixing or mixer bowl, mix the yeast, 1 cup white and 1 cup pumpernickel or rye flour, salt, bran cereal, caraway, instant coffee, onion powder and fennel. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening, Place over low heat. When the liquid is warm (the chocolate and shortening need only be soft), add to the dry ingredients. Beat at medium speed with the flat beater for 2 minutes, scraping the bowl ocassionally. Add 1 cup white and 1 cup rye flour. Beat for two minutes or about 100 strokes with a wooden spoon. Stir in 2 more cups rye and enough white flour to make a soft dough. Work the flour into the dough first with a wooden spoon or dough hook, and then turnout to work with your fingers and hands. Rest - 15 min: Before kneading, cover the dough with the bowl andlet it rest for 15 minutes. Kneading - 8 min: Knead by hand or with the mixer dough hook until the dough is smooth and elastic. If the dough is sticky, dust it and your hands with flour. Scrape away any sticky film that forms on your work surface, and dust it afresh. The dough should pull away and clean the sides of the bowl. By Processor - 6 min: Use the short plastic blade. Measure into the work bowl the yeast and 1 cup white and rye flour, the salt, bran cereal, caraway, instant coffee, onion powder, and fennel. Pulse to blend. In a saucepan, combine the water, vinegar, molasses, chocolate, and shortening. Heat until the mixture is warm and the solids have softened. With the processor running, pour the liquid into the work bowl blend into a batterlike dough. Add 1 cup each white and rye flour, 1/4 cup at a time, or all with the machine stopped and cover removed. Process for 30 seconds. Add 2 cups rye flour and enough white flour to make a cough that will form a mass and ride the blade as well as clean the sides of the bowl. Kneading - 45 seconds: With theprocess on, knead for 45 seconds. Allow the doug to rest, as above, for 15 min. First Rising - 1 hour: Place the dough in a blow, cover tightly with plastic wrap and leave at room temperature until puffy and doubled in bulk, 1 hour. (If prepared with a new fast rising yeast at the recommended higher temperature, reduce the rising times by half) Shaping - 10 min: Punch down the dough with the fingers and turn out onto a lightly floured surface. Cut the dough into 2 pieces and let the dough rest for 5 min. Shape each piece into a ball, flatten slightly, and place either in the cake pan or on a baking sheet. Second Rising - 45 min: Cover with wax paper and leave at room temperature until the loaves have doubled in bulk, 45 min. Preheat the oven to 350 degrees about 20 minutes before baking. Baking 350 degrees - 1 hour: Bake for about 1 hour, or until a metal skewer inserted in the center of a loaf comes out dry and clean. when tapped on the bottom crust, it will sound hard and hollow. Meanwhile, prepare the glaze. In a small saucepan, heat the cornstarch and cold water. Cook over medium heat, stirring constantly, until the mixture boils. Hold the boil for 1 minute, stirring all the while. When the bread is baked, remove from the oven and brush the loaves with the cornstarch mixture. Place back in the oven for about 3 minutes, or until the glaze has set. (if using a convection oven reduce heat 40 degrees) Final Step: Remove the bread from the oven, turn from the baking sheet or pan, and place on a metal rack to cool. ------------------------------------------- Vienna Bread Recipe By : Baking Bread, Old & New Traditions Serving Size : 24 Preparation Time :4:30 Categories : Breads With Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SPONGE: 1 package active dry yeast 1 tablespoon sugar 1 cup warm water -- (105 to 115 degrees) 1 cup warm milk -- (105 to 115 degrees) 2 cups bread flour -- Unbleached DOUGH: 1 tablespoon salt 3 tablespoons unsalted butter -- melted and cooled 3 1/2 cups bread flour -- unbleached Sponge, above Rich Egg Glaze: 1 whole egg 1 tablespoon water, milk, or cream 3 tablespoons sesame seeds 1. To make the sponge: In a large bowl, whisk together the yeast, sugar, water, milk, and flour. Beat hard until smooth and creamy. Cover loosely with plastic wrap and let the sponge rise at room temperature about 1 hour, or until bubbly and doubled in bulk. 2. To make the dough: Add the salt, butter, and 1 cup of the flour to the sponge. Beat with a whisk for 1 minute. With a wooden spoon, add the remaining flour 1/2 cup at a time to form a soft dough that just clears the sides of the bowl. 3. Turn the dough out onto a lightly floured work surface and knead for about 3 minutes to form a smooth, springy dough, adding flour 1 tablespoon at a time as necessary to prevent sticking. The dough should be firm enough to hold its own shape. Place in a greased deep container, turning once to coat the top, and cover with plastic wrap. Let rise at room temperature until the dough is doubled to tripled in bulk, about 2 hours. 4. Turn the dough out onto the work surface and divide into 3 equal portions. Form each into 3 equal portions, Form each into a fat oval loaf. Taper the ends by pinching them firmly. Place seam side down on a greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until almost doubled in bulk, about 1 hour. Twenty minutes before baking, preheat the oven to 425 degrees, with a baking stone if desired. 5. With a serrated knife, slash the top of the loaves with 3 parallel gashes. Pinch the ends gently to redefine the tapering. Brush the dough gently with the egg glaze (whisk egg and water, milk or cream together until combined) and sprinkle with the sesame seeds. Bake in the preheated oven for 10 minutes, then reduce heat to 375 and bake another 25 minutes, or until brown and crusty. Let cool on a rack before serving. --------------------------------------------- Sue Andrusyshyn's Traditional Kolach as served for Ukranian Christmas 1 tsp sugar 1 T. salt 1/2 cup lukewarm water 1/2 cup sugar 2 pkgs yeast 4 T. oil 2 1/2 cups lukewarm water 8 1/2 cups all purpose flour (or more) 4 eggs Dissolve sugar in water, and yeast and let rise for 10 minutes. Combine the softened yeast with lukewarm water, eggs, salt, sugar, and oil. Mix in the flour and knead until it is smooth and dough leaves the hand. (dough should be stiffer than for regular bread). Cover and let rise in warm place until double the size. Punch down and let rise again. This recipe will make 2 round loaves. Grease a round 9 1/4 x 2" pan (a pie-plate works great). Divide the dough into 4 equal parts and shape as directed below: (1) Take one portion of the dough and divide it into 5 equal parts. Roll out 3 parts about 36" long with the thickness twice the size of a pencil. (make them look like 3 foot long snakes!) Braid these 3 lengths. Join ends and place in a circle in the pan leaving a 1" space around the edge. Now... take the other 2 lengths and entwine, starting at the centre and working from left to right. Now turn your entwined length around and repeat. Join ends and place in the pan in the 1" space next to the braid. This is the base layer. (2) Take the second portion and make 6 equal pieces of dough. Roll out each piece to about 38" long and make it the same thickness as above. Now take 2 lengths entwine, starting at the centre working from left to right. TURN and repeat. Use the remaining 4 lengths, repeat the entwining by twos, as above. Now you should have 3 entwined lengths remaining. Starting at centre and working from left to right, take the 2 entwined lengths that are on the left and cross them over onto the lengths that are on the right. Repeat until that half is entwined. TURN and repeat. (3) Neatly join the entwined length and place on top of the base already in the pan, making sure that the length is placed in an even circle. Brush the base with water slightly. Press it down lightly, so it will stick to the base. Put in a warm place to rise until almost double in size. Glaze with 1 beaten egg and bake at 350F for 45 minutes or until done. Work the other 2 dough sections the same as the first for the second loaf. Making this bread is a great group project. 2.02.98 --------------------------------------------------------------------- Mail von JOSCHI JOSCHBERGER (DER WAHRE) (152.163.204.138) Hey Nicole, Super, weiter so! Es gibt noch vielmehr von uns armen Lichtern als man denkt! Ehrlich gesagt hab ich das mit dem Dressler nicht ganz mitbekommen... Hat der die Ampullen vertauscht??? Scheiße, hab vom vielen Kindl-Saufen leider all zu oft Ausfälle... 2.02.98 --------------------------------------------------------------------- Mail von JOSCHI (nochmal) (195.232.35.20) hey NICOLE / RUHRPOTT, warum schreibst Du immer unter JJ, lustig, Verwirrung stiften, Leute verarschen, JOSCHI VERARSCHEN KLAPPT NICH !!! J.J.Berger -rülps- 2.02.98 --------------------------------------------------------------------- Mail von Joschi Joschberger (195.232.35.20) hey meine Sonne Nicole, war ja echt gefickt eingeschädelt. sieht man sich hier öfter ??? JOSCHBERGER / KINDL PILS 2.02.98 --------------------------------------------------------------------- Mail von Joschi Joschberger (134.147.3.159) HEY JOSCHI, war echt nett mit Dir! Aber langsam wirst Du langweilig! Ich dann wohl auch. *lach* NICOLE / RUHRPOTT / BOCHUM 2.02.98 --------------------------------------------------------------------- Mail von Joschi Joschberger (195.232.60.204) hey falscher JJ, bei mir is KINDL alle, haste noch eens da ?? sag mir wo !!! JOSCHBERGER 2.02.98 --------------------------------------------------------------------- Mail von Joschi Joschberger (134.147.3.159) War nur kurz am Kühlschrank. Mußte noch ein KINDL zischen. (Kennst das ja) JOSCHI 2.02.98 --------------------------------------------------------------------- ---------------------------------------------------------------------