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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

1020.0. "bread with citrus" by WAGON::ANASTASIA (It's in every one of us) Tue Mar 01 1988 22:48

This recipe was originally posted by AL Ryder in 947.10. Since it was buried at
the end of a long reply, I'm reposting it here. This bread is delicious!


    yeast           1       pkg
    water           1/4     cup     warm
    
    milk            2 1/2   cup     heated then cooled to just warm
    butter          4       Tbs     melted in the milk
    honey           4       Tbs     likewise
    salt            2       tsp     also
    
    lemon peel        1/2           chop the outer layer of fresh peel
    flour         ~ 7       cups    white bread flour
    
    greased bowl, tightly covered

    2x @ room temperature

    shape into 2 loaf pans (or free form if the dough is stiff)

    1.8x

    slash

    Because of the honey, this crust will brown at lower temperatures.
    40 @ 350

    If you bake it in a pan instead of free-form, take it out of the pans
    about 10 minutes before it is done and finish it without a pan to get 
    a better crust.
T.RTitleUserPersonal
Name		DateLines
1020.1Variations of .0WAGON::ANASTASIAIt's in every one of usTue Mar 01 1988 23:0519
This recipe is adaptable.

I have used a combination of whole wheat flour, white flour, oat 
flour, and oat bran. 1 cup oat bran, 1/2 cup oat flour, 3 cups whole 
wheat, 2-3 cups white. Ever since I read that Oat flour is an 
anti-oxidant and help keeps things fresh longer, I've been adding some to 
most of my baked goods.

I've also replaced the milk with soy milk. Lemon peel with orange 
peel. I've thrown in a cup of sesame seeds or poppy seeds.

Once way to cut out a few minutes of mixing time is to combine the 
milk, water, and butter in a microwave bowl. Set the microwave probe 
in the bowl and set the temp to 120 degrees. Mix the yeasties with 
some of the flour, and the salt. Add the 120 deg liquid to the flour. 
If you read the yeast package, it says 105 degrees for adding yeast to 
water, and 120 degrees for adding liquid to a flour and yeast mixture. 
This is my mom's hint. She has a probe in her micro, I don't.
1020.2a wheat germ variationLYMPH::RYDERAl Ryder, aquatic sanitary engineerSun Mar 20 1988 07:1711
    At a dinner for seven last night I saw this variation of 1020.0
    disappear as if it were a controlled substance on a street corner. 

	water plus 1/2 cup of powdered milk instead of fresh milk

	less lemon zest, maybe 1/5 of the zest of one lemon
	       (just a slight hint of lemon this time)

	plus 1/4 cup of toasted wheat germ for flavor, color, and nutrients

    The milk substitution shouldn't matter.  The wheat germ addition does.
1020.3easy zestingLYMPH::RYDERAl Ryder, aquatic sanitary engineerSun Mar 20 1988 07:3010
    Like the author of 977.1, I didn't like grated fingers in my lemon
    peel, and I had long ago discarded a very unsatisfactory device 
    that I had once purchased just for zesting.  This is fast and easy.
    
        
    With a patent vegetable peeler, the kind that has two sharp edges
    in the center/inside of the blade instead of the outside edges,
    peel the zest off the citrus.  That will leave behind the bitter,
    white part of the skin.  Then on a non-absorbent cutting board chop
    this zest with a sharp knife.   Delightful, fresh odor and taste.