From: dadams@cray.com (David Adams)
Subject: FAQ.recipes  v2.0  (part 6/13)
Reply-To: dadams@cray.com
Organization: Cray Research, Inc.
Date: 6 Oct 92 13:27:41 CDT



#Subject: Sourdough Recipe Compilation, v2.0



400	WHOLE WHEAT AND OTHER BREADS


401-----------------------------------------------------------------------401 
# From "Darin Wilkins"   <wilkins@scubed.scubed.com>

The article included Wood's recipe for a Saudi flat bread that resembles
a thin crust pizza.  The recipe calls for Wood's Saudi starter, but you
may substitute any unsweetened sourdough starter.
 
Seasoned Flat Bread (makes 6 flat breads)
 
2 C unsweetened sourdough starter
1 1/2 tsp salt
1 Tbl sugar
2 Tbl vegetable oil
2 1/2 C all-purpose flour, or as needed
olive oil
 
Add salt, sugar and vegetable oil to starter.  Mix thoroughly.
Incorporate flour slowly into mixture until stiff.  Turn onto floured
board and knead in additional flour as necessary until dough is satiny.
 
Divide dough into 6 equal parts and shape into balls.  Flatten by hand
and place on a lightly floured cloth.  Cover and let rise 30 min.
 
Two cooking methods are offered:
 
1.  Preheat oven to 500 F.
    Transfer breads to a baking sheet or stone.  Brush with olive
    oil.  Top with sliced mozzarella cheese, tomato slices, or other
    vegetables.  Bake 10 min or until bread is browned and cheese
    is bubbling.
 
2.  Brush the bread with olive oil, season with herbs, and cook
    on a preheated griddle


402-----------------------------------------------------------------------402 
#  From: jrtrint@srv.PacBell.COM (John Trinterud)

************************
Whole Wheat Potato Bread
************************

This recipe came on my 100 lb bag of whole wheat berries!  Looks
good, and the proportions appear about right - I've made lots of
potato breads and I recommend them highly. This recipe shouldn't be
too hard to adapt to sourdough, I'd probably substitute 1 cup of
starter for the yeast and 1/2 cup of warm water.

(And no, I haven't forgotten the promise for the Sourdough Red
Potato bread recipe - a bit too busy so far this week)

John Trinterud


4 medium loaves or 6 - Number 2 1/2 sized tin can loaves

8 cups whole wheat flour
1 tablespoon salt
4 tablespoons sugar, honey or molasses
4 tablespoons melted shortening or oil
2 tablespoons dry yeast, dissolved in 1/2 cup warm water
1 medium potato, boiled until mealy in 2 cups water

Mash or beat the cooked potato in the cooking water until smooth.
Add 1 3/4 cups cold water to this mixture, and allow to cool to
lukewarm. Add the yeast mixture and shortening.

Mix in half the flour, and make sure it's mixed throughly. Cover and
allow to double in size. Add the salt and 3 more cups of flour, or
enough to allow hand kneading. The mixture will be quite soft. Turn
out on a board and knead until it's smooth and stretchy. Let the
dough rest on a greased surface for 15 to 20 minutes. Knead again
and shape loaves. If you use tin cans, fill them half full. Let rise
till doubled, bake at 400 degrees for about 45 minutes.

For a quicker process, mix 1/2 cup of dehydrated potato flakes into
the first 4 cups of flour and use a TOTAL of 3 3/4 cups of water in
the recipe.

The bread is much finer and lighter than ordinary 100% whole wheat,
and is an ideal dough for scones.
 
403-----------------------------------------------------------------------403
#  From: Jerry Pelikan <C05705GP@WUVMD.Wustl.Edu>
#  Subject:      Sheepherder Bread

Last week someone was asking for the recipe for several breads,
including Sheepherder's Bread.  As I can't seem to get into the ftp, I
don't know if it's there.  It happens to be my favorite recipe for pizza
crust.  It go like this:

1 1/2 cup starter    ( I use water/flour starter)
2     tablespoons melted shortning  (or butter ot margerine)
1     teaspoon salt   (or less)
1/4   Teaspoon baking soda    (mixed with the salt to eliminate lumps)
2     Tablespoons sugar
4     Cups flour (give or take)

Mix ingredients.   Form into 2 small loaves (or 2 pizza crusts).
Let rise.  Bake in 375 Degree F oven until done.  (Why is there no ASCII
character for Degrees?)

Jerry  c05705gp@wuvmd.wustl.edu

404-----------------------------------------------------------------------404 
# From: Lawrence Allen Hite <lah1l@dayhoff.med.Virginia.EDU>

A while ago someone (don't remember who) wrote in asking about batter
breads and why anyone would want to make one.  This weekend I made the
caraway cheese batter bread from _World Sourdoughs of Antiquity_.  It was 
really pretty good.  Batter breads are quicker than regular breads because
they are not kneaded and only have one rising.  The final product (at least
in this case) is somewhat heavy but still contains the air pockets of
regular bread.  You might say that the consistency of batter bread is to
bread what pound cake is to cake (denser, moister).  You just mix all the
ingredients together and pour the batter in a greased loaf pan and let it
rise.  I *do* recommend that you put a sheet of aluminum foil on the rack
below the pan, as my loaf overran the pan considerably (about a cup and a
half's worth).  Here's the recipe:

Cheese Batter Bread

2 C. starter
1/2 C. Milk
2 Tbs. melted butter
1 tsp. salt
2 Tbs. sugar
2 tsp. caraway seeds
1/2 tsp. garlic powder (I would use at least 1 tsp., but that's just me.)
2 eggs
3 C. white flour
1 C. grated cheddar cheese

Melt butter, add milk, salt and sugar.  Stir to dissolve, then cool to 85F.
Add to starter and mix well.  Beat eggs and mix with starter along with
caraway seeds and garlic powder.  Blend in flour and cheese.  Pour
into a greased loaf pan (the pan should be filled to within about 1/2 to
1 inch from the top) and allow to rise about 1 to 2 hours until the
batter is about even with the top of the pan.  Bake at 350F 45 minutes to 1
hour until done (I used a large glass loaf pan and it took an hour).  Cool
about 10 minutes in the pan, then remove and cool the loaf on a wire rack.

Larry Hite
lah1l@virginia.edu

405-----------------------------------------------------------------------405 
 
From:   NAME:  Randy M. Hayman
        TEL: (907) 474-6331
        ADDR: UACN - U of AK <SXRMH1@AM@ORCA>

This past weekend, I created a Cumin Bread, for a change of pace.  It was just
the thing to have alongside the ptarmigan breasts over rice with gravy I had
Saturday night.

Cumin Bread:

3 C Sourdough Sponge
5-6 C White Flour
2 tsp Salt
1 C Water (+/- depending upon consistency of your sponge)
1/2 C grated Parmesan Cheese
1 Tbsp whole Cumin Seeds
2 Tbsp real Butter

Combine Sourdough sponge, Salt, Water, Parmesan cheese, Cumin seeds, and Butter
in your work bowl, mix.  Add flour gradually until you have the proper
consistency.  Knead well (until gluten has 'formed').  Let rise in covered bowl
until about doubled in bulk, or until a wet finger poked 1/2 inch into dough
leaves a pock mark.  Knead again, to remove gas bubbles.  Let dough rest briefly

while the a) pans are buttered, or b) your bake stones are properly dusted with
corn meal.  Form into loaves/shapes, and place in/on baking article. Let rise
until about doubled in bulk.  Place a pan of water on bottom of oven.  Preheat
oven to 375.  Bake for ~45 minutes, or until loaves sound hollow when rapped on
the bottom.

The taste of this cumin bread is a slightly chili-ish flavor but not spicy or
hot...the cumin flavors the bread with out overpowering it.  Real good also with

a hearty bean dish.


Randy M. Hayman
I'm the NRA
sxrmh1@orca.alaska.edu



406-----------------------------------------------------------------------406 
#From: Pat.Churchill@bbs.actrix.gen.nz

The Maori people settled NZ long before the Europeans.  But with
European settlement here, the Maori gradually replaced their staple
fernroot with potatoes and bread cooked Maori style.  Maori bread is
commonly called rewena paraoa.  Occasionally it is possible to buy it
at country fairs, school galas, wine and food festivals, etc.  It is
usually cooked in large round tins, I guess 10-12 inches in diameter,
and the bread is about 6inches deep.  Here is a recipe from a cookbook
compiled by a fellow member of the NZ Guild of Foodwriters, David
Burton (Two Hundred Years of New Zealand Food and Cookery)

Rewena Paraoa (Maori Bread)

Rewena (leaven)
2 C flour
3 medium slices potato
1 tsp sugar

Boil slices of potato with 1 cup of water until soft.  Cool to
lukewarm and mix in the flour and sugar to a paste.  Cover and standa
in a warm place until the mixture has fermented.

Bread
5 C flour
1 tsp salt
1 tsp baking soda
rewena (above)

Sift flour and salt into a bowl and make a well in the centre.  Fill
with rewena and sprinkle baking soda over the top.  Combine and knead
mixture for about 10 minutes, adding a little water if the mixture is
too firm.  Shape into loaves or place the mixture into greased loaf
tins.  Bake at 450F (230C) for 45-50 minutes.

Now here is another recipe I post for interest's sake.  The Maori had
a penchant for strongly flavoured food, according to David Burton.
Often, because they were away engaged in incessant tribal wars, their
plantations were left untended and they returned to find their crops
rotting.  Out of necessity they had to live on rotten food and
developed a penchant for it.  Some foods were then left deliberately
to decompose - such as Kaanga wai - cured corn.  Corn cobs were dried
in the sun then put in a kit (a flax basket) or a sack and left in
clear running water for 2-3 months until the core was rotten.  The
corn ws then stripped from the husk with a knife, washed with fresh
water and mashed then cooked (3C water for every 1C corn) for about
2-2 1/2 hours until it made a strong smelling porridge.  Today's Maori
add some salt and sugar.

I have eaten Rewena Paraoa (very nice although not quite enough salt
for me but our salted butter helps that) but not the Kaanga Wai, which
I believe is strong like blue vein cheese.

Well, that's a bit of ethnic stuff from down under for you :-)




407-----------------------------------------------------------------------407 
# From: Kenneth C. Rich <kenr@bridge.cc.rochester.edu>

I make stove top bread frequently.  I make dough, flatten it
(usually) to fit the bottom of my cast iron frypan, and cook it
really slowly.  Sometimes I let it rise, sometimes not.
Depending on the dough volume, it ranges from a half inch thick
to two inches.  It's a good way to keep a starter  growing
without having to throw a lot away all the time.  Doesn't heat
up the kitchen so bad of a summer day.  Do lots of little ones
and call them english muffins (or crumpets!) (or scones!)

Sorry, my recipe amounts to next-to-no-recipe.  Pour most of starter
into mixing bowl, add floury fermentables and maybe some sunflower
seeds, water if needed, etc, and mix until I have something anywhere
from batterish to doughish.  Ferment to taste.  Oil or flour the pan,
put bread in, fire up your stove or fire pit and "bake", turning it a
couple-three-four times.  The thicker your loaf, the lower you want
the fire, so your loaf will burn less.  A friend used to make his
daily bread every day this way.  I resurrected the idea while camping
last summer.  My favorite mix of the trip was a cup or two of
cornmeal, a cup or two of wholewheat pastry flour, a handful of
sunnies.  And cooked over an open fire because my stove broke.  A
great way to experiment too because of the low commitment.

If you do it just right and make the bread real thin, you get a
pockety pita.  Haven't yet figured out what makes one get the nice
pocket, another gets a half dozen little pockets, and another gets no
pockets at all.  Maybe I need to let em rise!  Yow!

--
-ken rich           Are we live or on tape?           kenr@cc.rochester.edu


408-----------------------------------------------------------------------408
#	From: bndixon@snll-arpagw.llnl.gov (dixon bradford n)

     Here is a simple wheat/white flour bread recipe that makes wonderfully
     large loaves of bread, that have excellent taste (like me :^).  The
     recipe is easily modified to make great raisin/cinnamon bread (= great
     toast, or peanut butter sandwiches), just add the * ingredients, and
     step 3a)

                          RAISIN/CINNAMON BREAD
                       --------------------------

approx. 3 cups starter (step 1) below)
3 - 3 1/2 cups bread flour, white
1/4 cup sugar
1/4 cup melted shortening
1 1/2 cups milk
3 tsp salt
3 cups whole wheat flour

* 2 T cinnamon  (or to taste)
* 1 cup raisins (or more if you like raisins :^)

Yield: 2 large loaves

1) Prepare batter one of two ways:
   a) 2 Tbs starter, 2 cups 85 deg. water, 3 c BREAD flour, 24 hrs @75 deg.
   b) OR, 1 cup starter, 1 1/2 c flour (half all-purpose, half bread),
      1 cup 85 deg water, 8 to 12 hrs at 85 deg.
2) In a large bowl, mix starter, 1 cup bread flour, and 1/4 cup sugar.
3) Melt the shortening, add the milk and salt to it.  Heat to luke warm and
   add to the batter.
3a) (for raisin cinnamon bread)
   Add 2 T cinnamon and 1 cup raisins.  Mix well.
4) Add the 3 cups whole wheat flour, 1/2 cup at a time, stirring well after
   each addition.
5) Add one more cup of the white flour (if it'll take it) and stir well.
6) Turn out onto a board and knead in enough additional white flour until
   dough is smooth and elastic (the usual 300 to 400 stokes or 15 min.).
7) Place into a greased bowl, turn, and cover.  Proof until doubled in an 85
   degree location...about 2 hours if all is well.
8) Punch down the dough and return to the warm place to rest for 30 minutes.
9) Divide the dough into 2 equal parts, knead each part for about 30 seconds,
   form into loaves and place into loaf pans (seam side down).
10) Cover and let proof in the warm place for 1 1/2 hrs or until doubled.
11) Bake in a preheated oven for 45 minutes.  When golden brown and the loaves
    have shrunk away from the sides of the pans, they are done.
12) Place on wire racks to cool: brush tops with butter, then cover with thick
    towels.  Cooling takes about 3 or 4 hours.  (Slow cooling brings out the
    flavors in the bread better).

Compliments of "Adventures in SOURDOUGH Cooking & Baking" by Charles D.
Wilford.
Modified by: Brad Dixon


409-------------------This one cleans them up------------------------------409
#  From: jrtrint@srv.PacBell.COM (John Trinterud)

****************************************
  "Sourdough Sour Cream Raisin Bread"
****************************************
 
This one seems to work well, now that we finally have a good
starter going - current starter is about 1 year old and came
from one of the dried envelopes available commercially.
 
Adapted from James Beard's Sour Cream Bread....
 
Makes two loaves
 
Ingredients:
 
(T = tablespoon, t = teaspoon, C = cup)
 
1 T dry yeast
1/4 C warm water
1 T granulated sugar
1 t salt (optional)
 
1 C sourdough starter (exact measurement not important)
2 C (total) sour cream, or sour cream/yogurt (see below)
5 to 6 cups good bread flour
1 to 1 1/2 C raisins
 
Procedure:
 
In a large warm bowl, dissolve yeast in warm water, add sugar
and optional salt.
 
Add sourdough starter (rough measurement is ok) to yeast mixture,
stir well and let proof for 10 to 20 minutes.
 
Beard's recipe called for 2 C sour cream, I generally use a mix of
1/2 sour cream and 1/2 non-fat yogurt (Continental, for you S.F. Bay
Area types.) You could also use up to 1/2 C buttermilk if you wish.
Decide on the combination, and we'll proceed.
 
Add 2 C sour cream/etc to yeast and sourdough mixture and blend well.
 
Add 4 C flour, one at a time, beating well between cups with a hefty
wooden spoon. The dough will be STICKY!  Remove to a floured board,
and use your official baker's scraper to incorporate enough flour to
allow hand kneading. I use a sheet rock 'broad knife' myself
Calm down, I only use it for bread..
 
You'll probably add up to two more cups of flour as you knead,
depending on humidity, temperature, phases of the moon, native
talent, and etc. When you get the dough manageable, knead in the
raisins, chasing them all over the board as you do... The whole
kneading procedure should take about ten minutes.
 
When the dough is smooth and supple, form into a ball, place in a
buttered bowl, (turning to coat all sides) cover with a towel and
place in a warm  spot to rise. Check often, as this recipe seems to
rise quickly. You want it to just double in size, don't let it
over rise.
 
When just doubled, punch down, knead a bit, and form into two
loaves. Pinch seams and place in two standard loaf pans. Cover and
let rise again till just doubled.
 
Bake in preheated 375 degree oven for 30 to 35 minutes, or until a
delicious golden brown color, and the tops/bottoms sound hollow when
thumped. Remove any raisin balloons from the tops and sides, burning
your fingers in the process.  Cool on wire rack.
 
Armed with your aforementioned hefty wooden spoon, hold the dreaded
"Fiendish Butter Slatherers" (TM) at bay until the bread cools
enough to slice cleanly. Toasts wonderfully too...
 
If you don't have sourdough, double the yeast and add another cup of
flour, but it won't be the same :-(