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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

435.0. "bread from scratch" by SKYLRK::WILDE (Dian Wilde) Tue Nov 25 1986 18:22

A good way to use left-over cooked cereal (oatmeal, wheat hearts,
cornmeal mush, etc.).  I know, I know...well, if you DON'T eat it,
make some up and bake this bread:

		Breakfast Yeast Bread

INGREDIENTS:

	2 cups cooked cereal (room temperature - not chilled)
	1/2 cup butter or equivalent (warmed if butter or margarine)
		you can use vegetable oil at room temperature
	1 teaspoon salt
	1 package yeast
	1/4 cup warm water
	1/3 cup honey or 1/2 cup sugar
	maybe:
		you may need a little buttermilk or milk to
		soften up if the cereal is dry.
	4 - 6 cups of flour (all purpose or bread)
	suggested mixtures:
		whole wheat and white 1/2 and 1/2
		2 cups whole wheat, 2 cups white, 2 cups something
		else you like
		all white
	optionally:
		1/2 to 1 cup raisins (to taste)
		        or
		1/2 to 1 cup chopped dates
			or
		1/2 to 1 cup nuts and fruits of choice

PROCEDURES:

	grease two loaf pans or cookie sheets(sprinkle with corn
	meal if using cookie sheets).
	proof the yeast in 1/4 cup warm water with honey or sugar
	(mix together and let is get foamy - 5 to 10 minutes).
	mix yeast and sugar or honey, salt, butter and cooked
	cereal together...it should be a thick liquid mixture,
	if not add a little buttermilk or milk.
	add 2 cups of the white flour and stir vigorously for
	5 minutes (you may use a beater, food processor, or
	mixer for this).  This will wake up the gluten.

	Mix fruit with 1/2 cup flour and add to mixture
	if you use it.  Stir well.
	Add additional flour, a cup at a time to make a large
	ball of dough.  You will have to work with your hands
	toward the last.  Turn out on a floured board and
	knead until it is elastic, is no longer sticky, and 
	can be formed into a compact ball that does not
     	lose shape.

	place in a large, buttered bowl and turn over to coat
	with butter.  Place a towel over the bowl and let
	rise in a warm place until doubled in bulk (approx.
	1 to 1 and 1/2 hours - DEPENDING on how warm the
	place is).  It is doubled when you can poke the
	dough and the impression of the finger stays in
	the dough.

	pre-heat oven to 350 degrees.
	Turn out on an unfloured surface, knead a few times
	and cut in half.  Form each piece into a loaf and
	place in a buttered 9 inch by 5 inch loaf pan...
	or make two round loaves and place on greased
	cookie sheets sprinked with corn meal.

	cut a cross in round loaves or a long slit in
	regular loaves (approx. 1/2 inch deep).  Cover
	with a towel and let rise until doubled in
	bulk or 45 minutes whichever happens first.

	bake in 350 degree oven until brown and hollow
	sounding when rapped with a knuckle.  Approx.
	45 minutes.  These loaves will be BIG.

This is a slightly sweet, dense loaf with lots of potential
for breakfast, or if slices are a little stale, GREAT
FRENCH TOAST...

Notes on successful bread:

the humidity in the air dictates how much flour is needed...
exact measurements don't really work.  The dough has enough
if it is not sticky, is elastic, and can be formed into a
compact ball that holds shape.

You cannot overknead yeast bread (you can underknead it if you
get lazy)....you can also ruin your arms after awhile...
if it looks smooth and satiny and does not stick to an unfloured
surface, you probably have worked the dough enough.

T.R	Title	User	Personal Name	Date	Lines
435.1	eggs can be added..	SKYLRK::WILDE	Dian Wilde	`Tue Nov 25 1986 18:25`	7
	< Note 435.0 by SKYLRK::WILDE "Dian Wilde" > -< bread from scratch >- additional note: You can add 1 - 2 eggs to this bread if you wish.
435.2	Summer Fruit Bread	ARCANA::APTEST		`Fri May 08 1987 15:32`	17
	1 - 8oz. cream cheese, softened 1 cup margarine 1 1/2 cup sugar 1 1/2 tsp vanilla 4 eggs 2 1/4 cup flour 1 1/2 tsp baking powder 1 - 17oz. fruit cocktail, drained 1/2 cup chopped nuts Grease (2) 9X5X3 loaf pans. Blend cream cheese, margarine, sugar and vanilla. Add eggs, one at a time, mixing well after each addition. Gradually add flour and baking powder. Fold in fruit and nuts. Bake @325 for 1 hour or until done. Remove from pans and cool.
435.3	Strawberry Nut Bread	ARCANA::APTEST		`Fri May 08 1987 15:37`	23
	3/4 cup sugar 2 cup flour 3 tsp baking powder 1 tsp salt 1/2 tsp baking soda 1 egg 1 1/2 cup strawberries, mashed with juice 2 tbs melted butter 1/2 cup chopped nuts Sift together dry ingredients. Add chopped nuts to dry mixture. Beat egg and add to strawberries and butter. Pour wet mixture into dry ingredients and stir until just blended. Pour into greased loaf pan and bake for 55-60 minutes in a pre-heated 350 F. oven. Tammy Ditman (the previous recipe was mine too!)
435.4	Sandwich roll recipe needed.	STRATA::STOOKER		`Wed Mar 04 1992 16:43`	9
	Hi, I'm looking for a bread recipe for sandwich rolls. I tried making a dinner roll recipe and using it to make larger sandwich rolls and it was just to dense and heavy. Any recipes for Onion rolls, sesame rolls, or poppy seed rolls would be appreciated. Thanks, Sarah
435.5	finnish sweet bread?	CTHQ::SANDSTROM	born of the stars	`Thu Aug 20 1992 10:23`	14
	I'm looking for a recipe for a Finnish sweet bread like my grandmothers. The bread is called Nisu or Nissu or ???? My grandmother always pronounced it nee-sue. The bread is lightly flavored with cardamom and sometimes will have sugar sprinkled on top. Paul's baker in Maynard has it, but they aren't sharing the recipe! I've checked the local library too, but they didn't have any ethnic Finnish cookbooks. Any one have the recipe? Conni
435.6	will get the recipe from home	NQOPS::MAKI		`Thu Aug 20 1992 16:22`	6
	I have the recipe for nissu at home ( I am not sure of the correct spelling) I will grab tonight. I love nissu, my mother use to always make it. She would make a few loafs, and us 3 kids would gobble one up in a flash. June
435.7	ma's recipe for nissu	NQOPS::MAKI		`Thu Aug 20 1992 18:58`	27
	FINNISH NISSU 2 pkgs yeast 1/3 c margarine 2 eggs 1/4 c warm water 1/2 tsp salt 4 1/2 c flour 3/4 c milk 1/3 c sugar 1 tsp vanilla dissolve yeast in water - late stand for 5 minutes heat milk and margarine until luke warm, if too hot cool down add and mix with yeast mixture add beaten eggs and vanilla add salt, sugar and part of flour mix with heavy spoon knead with hands until smooth, add more flour if to sticky to knead, use remainder of flour, use more if necessary. let rise until double in bulk (cover with wax paper and towel) approx 90 minutes. shape as desired and put on baking pans and let rise again until double in bulk. My mother always braided the loaves bake 375 approx 20 minutes when nearly brown enough, remove from oven and brush on foamy beaten egg whits and sprinkle with sugar. Return to oven and allow the egg whites to brown slightly. makes 2 loaves