Tag: ψωμί

Mixed flour bread

Ingredients:

 

1/4 cup yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon salt
2 Tablespoons vegetable oil
1 cup boiling water
1 package active dry yeast
1/4 cup warm (105 – 115 degrees) water
1/3 cup whole wheat flour
1/4 cup rye flour
2 1/4 – 2 3/4 cup all purpose flour

Instructions:

 

 

  • Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 – 115 degrees).
  • Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  • Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
  • Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  • Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise until almost double, about 1 hour.
  • Preheat oven to 375 degrees. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.

 

 

Honey Wheat Bread

A 100% whole wheat bread will have a coarser texture than bread make with a mix of Whole Wheat and All Purpose Flour
Bake: 375 Fo  for 30 – 35 minutes.

  • 1 packet active dry yeast
  • 2 cups warm water
  • 1/3 cup honey or dark molasses
  • 2 tablespoons soft shortening
  • 2 teaspoons salt
  • 51/2 – 6 cups Whole wheat flour
  1. In mixing bowl place in order all ingredients except flour.
  2. Add flour gradually to make a stiff dough.
  3. Knead on a well-floured surfaced until smooth and satiny, eight to ten minutes.
  4. Place in greased bowl.
  5. Cover. let rise in warm place until doubled, 11/2 – 2 hours.
  6. Divide in half. Shape into balls.
  7. Cover with bowl;  let rest 15 minutes, shape into loaves.
  8. Place in well-greased pan, 9×5 or 8×4.
  9. Cover; let rise until light and double, about an hour.
  10. Bake at 375F0 for 30 to 35 minutes, or until deep golden brown.

German dark rye bread

  • 3 cups All purpose flour
  • 1/2 cup cocoa
  • 5/16 oz active dry yeast
  • 1 tablespoons caraway seeds
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons butter
  • 1/2 cup honey
  • 31/2 cups rye flour
  • 8 teaspoons wheat gluten
  1. Place white flour, cocoa, yeast, caraway seeds, gluten, and salt in large bowl. Stir to mix.
  2. Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 1050-1150F add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.
  3. Stir in rye flour, enough to make a soft dough.
  4. Knead 8 to 10 minutes.
  5. Roll out and shape to fit 2 greased loaf pans.
  6. Brush tops lightly with oil and cover with a damp cloth.
  7. Raise in unheated oven over a pan of hot water for 1 hour until doubled.
  8. Punch down and allow to raise again until almost doubled.
  9. Preheat oven to 4000F. Bake 25 minutes.
  10. Remove from oven and immediately remove from pans; let cool on racks.

Onion-Rye dinner rolls

  • 1 cup milk
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 5/16 oz active dry yeast
  • 1/2 lukewarm water (1100F)
  • 3 cups white flour
  • 2 tablespoons caraway seeds
  • 6 tablespoons minced onion
  • 1/2 wheat germ
  • 1-1 1/4 cups rye flour
  • 1 egg
  • 2 teaspoons water
  1. Scald milk; combine it in mixing bowl with honey, salt, and butter.
  2. Stir well; cool to lukewarm.
  3. Dissolve yeast in the lukewarm water; combine with milk mixture.
  4. Add white flour and beat vigorously 1 minute or until batter is very smooth.
  5. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead.
  6. Turn dough onto floured surface; knead 8 minutes.
  7. Place in greased bowl, turning once to coat evenly.
  8. Cover and let rise in warm place until dough is doubled (one hour).
  9. Punch down dough and roll by hand into a long rope about 1  1/2 inches thick.
  10. Cut into 1 1/2 inch pieces and shape into buns.
  11. Place 2 inches apart on an oiled baking sheet.
  12. Cover with towel and let rise until doubled.
  13. Preheat oven to 4000F.
  14. Beat the egg with warm water and brush the top of the buns.
  15. Bake 12-15minutes or until nicely browned

Yield 18-24 dinner rolls.     

Onion-Rye dinner rolls

  • 1 cup milk
  • 2 tablespoons honey
  • 1 teaspoon salt
  • 3 tablespoons butter
  • 5/16 oz active dry yeast
  • 1/2 lukewarm water (1100F)
  • 3 cups white flour
  • 2 tablespoons caraway seeds
  • 6 tablespoons minced onion
  • 1/2 wheat germ
  • 1-1 1/4 cups rye flour
  • 1 egg
  • 2 teaspoons water
  1. Scald milk; combine it in mixing bowl with honey, salt, and butter.
  2. Stir well; cool to lukewarm.
  3. Dissolve yeast in the lukewarm water; combine with milk mixture.
  4. Add white flour and beat vigorously 1 minute or until batter is very smooth.
  5. Add caraway seeds, onion, wheat germ, and enough rye flour so dough is firm enough to knead.
  6. Turn dough onto floured surface; knead 8 minutes.
  7. Place in greased bowl, turning once to coat evenly.
  8. Cover and let rise in warm place until dough is doubled (one hour).
  9. Punch down dough and roll by hand into a long rope about 1  1/2 inches thick.
  10. Cut into 1 1/2 inch pieces and shape into buns.
  11. Place 2 inches apart on an oiled baking sheet.
  12. Cover with towel and let rise until doubled.
  13. Preheat oven to 4000F.
  14. Beat the egg with warm water and brush the top of the buns.
  15. Bake 12-15minutes or until nicely browned

Yield 18-24 dinner rolls.     

Revenge is a dish best served warm out of the oven

Urban legend

FWD: Free Neiman-Marcus Cookie Recipe
This is a true story… Please forward it to everyone that you can…. You will have to read it to believe it….

My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the “Neiman-Marcus Cookie”. It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown “I’m afraid not.” Well” I said, “would you let me buy the recipe?”

With a cute smile, she said YES”. I asked how much and she responded, “Only two fifty, it’s a great deal!” I said with approval, “just add it to my tab”.. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, “Cookie Recipe – $250.00”. That’s outrageous!!!

I called Neiman’s Accounting Dept. and told them that the waitress said it was “two-fifty,” which clearly does not mean “two hundred and fifty dollars” by any POSSIBLE interpretation of the phrase. Neiman-Marcus refused to budge.. They would not refund my money, because according to them, “What the waitress told you is not our problem. You have already seen the recipe – we absolutely will not refund your money at this point.” I explained to her the criminal statutes which govern fraud in Texas. I threatened to refer them to the Better Business Bureau and the State’s Attorney General for engaging in fraud. I was basically told, “Do what you want, we dont give a damn, and we’re not refunding your money.” I waited a moment, thinking of how I could get even,or even try to get any of my money back. I just said, “Okay, you folks got my $250.00, and now I’m going to have $250.00 worth of fun.”

I told her that I was going to see to it that every cookie lover in the United States with an e-mail account has a $250.00 cookie recipe from Neiman-Marcus… for free..She replied, “I wish you wouldn’t do this” I said, “Well you should have thought of that before you ripped me off”, and slammed down the phone on her.. So, here it is!!! Please, please, please pass it on to everyone you can possibly think of. I paid $250.00 dollars for this… I don’t want Neiman-Marcus to ever get another penny off of this recipe….

(Recipe may be halved):
2 cups butter
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal and blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
1 8 oz. Hershey bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet..Bake for 10 minutes at 375 degrees. Makes 112 cookies.. Have Fun!!!

This is not a joke – this is a true story… Ride free citizens!!!! This isn’t some stupid chain letter either.. pass it on.. if you don’t, you won’t die or get dumped.. you’ll just do the world an injustice…

Thanx…

Most Internet users are probably familiar with “The $250 Cookie Recipe” and most recently associated with the Neiman Marcus company, though it was the bane of cookie diva Mrs. Fields during the 1980s.

It isn’t actually true. It’s a classic urban legend, a variant of a popular tale folklorists have traced as far back as 1948, when the ridiculously expensive recipe yielded a red velvet fudge cake supposedly served at the Waldorf Astoria Hotel (asking price for that recipe at the time: $25).

As for the recipe itself by most accounts it yields damn good ones (and plenty of them). No one knows whose kitchen it came from. Neiman Marcus chefs did create a chocolate chip cookie recipe after the fact, however, which the company now distributes free of charge as an antidote.

German dark rye bread

  • 3 cups All purpose flour
  • 1/2 cup cocoa
  • 5/16 oz active dry yeast
  • 1 tablespoons caraway seeds
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons butter
  • 1/2 cup honey
  • 31/2 cups rye flour
  • 8 teaspoons wheat gluten
  1. Place white flour, cocoa, yeast, caraway seeds, gluten, and salt in large bowl. Stir to mix.
  2. Place water, honey, and butter in a saucepan and heat until butter melts. When this liquid mixture registers 1050-1150F add to dry ingredients and mix until moistened, then beat very hard for 3 minutes.
  3. Stir in rye flour, enough to make a soft dough.
  4. Knead 8 to 10 minutes.
  5. Roll out and shape to fit 2 greased loaf pans.
  6. Brush tops lightly with oil and cover with a damp cloth.
  7. Raise in unheated oven over a pan of hot water for 1 hour until doubled.
  8. Punch down and allow to raise again until almost doubled.
  9. Preheat oven to 4000F. Bake 25 minutes.
  10. Remove from oven and immediately remove from pans; let cool on racks.

Honey Wheat Bread

A 100% whole wheat bread will have a coarser texture than bread make with a mix of Whole Wheat and All Purpose Flour
Bake: 375 Fo  for 30 – 35 minutes.

  • 1 packet active dry yeast
  • 2 cups warm water
  • 1/3 cup honey or dark molasses
  • 2 tablespoons soft shortening
  • 2 teaspoons salt
  • 51/2 – 6 cups Whole wheat flour
  1. In mixing bowl place in order all ingredients except flour.
  2. Add flour gradually to make a stiff dough.
  3. Knead on a well-floured surfaced until smooth and satiny, eight to ten minutes.
  4. Place in greased bowl.
  5. Cover. let rise in warm place until doubled, 11/2 – 2 hours.
  6. Divide in half. Shape into balls.
  7. Cover with bowl;  let rest 15 minutes, shape into loaves.
  8. Place in well-greased pan, 9×5 or 8×4.
  9. Cover; let rise until light and double, about an hour.
  10. Bake at 375F0 for 30 to 35 minutes, or until deep golden brown.

Mixed flour bread


Ingredients:

1/4 cup yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon salt
2 Tablespoons vegetable oil
1 cup boiling water
1 package active dry yeast
1/4 cup warm (105 – 115 degrees) water
1/3 cup whole wheat flour
1/4 cup rye flour
2 1/4 – 2 3/4 cup all purpose flour

Instructions:


  1. Mix cornmeal, brown sugar, salt and oil with boiling water, cool to lukewarm (105 – 115 degrees).
  2. Dissolve yeast in 1/4 cup warm water; stir into cornmeal mixture. Add whole wheat and rye flours and mix well. Stir in enough all purpose flour to make dough stiff enough to knead.
  3. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 to 10 minutes.
  4. Place dough in lightly oiled bowl, turning oil top. Cover with clean towel; let rise in warm place until double, about 1 hour.
  5. Punch dough down; turn onto clean surface. Cover with clean towel; let rest 10 minutes. Shape dough and place in greased 9 x 5 inch pan. Cover with clean towel; let rise until almost double, about 1 hour.
  6. Preheat oven to 375 degrees. Bake 35 to 45 minutes or until bread sounds hollow when tapped. Cover with aluminum foil during baking if bread is browning too quickly. Remove bread from pan and cool on wire rack.

Beignet

Beignet (pronounced /bɛnˈjeɪ/ in English, /bɛˈɲɛ/ in French; French, literally “bump“[1] ), synonymous with the English “fritter”, is the French term for a pastry made from deep-fried choux paste[2]. Beignets are commonly known in the U.S. as a dessert served with powdered sugar on top, however, they may be savory dishes as well and may contain meat, vegetables, or fruits.[2] They are traditionally prepared right before consumption to be eaten fresh and hot.
Variations of fried dough can be found across cuisines internationally, however, the origin of the term beignet is specifically French. In the U.S., beignets have been popular within New Orleans Creole cuisine and are customarily served as a dessert or in some sweet variation. They were brought to the Louisiana in the 18th century by French colonists[3], from “the old mother country”[4],and became a large part of home-style Creole cooking, variations often including banana or plantain–popular fruits in the port city [5][6]. Today, Café du Monde is a popular New Orleans food destination specializing in beignets with powdered sugar (served in threes), coffee with chicory, and café au lait[7]. Beignets were declared the official state doughnut of Louisiana in 1986 [8].
The tradition of deep-frying fruits for a side dish dates to the time of Ancient Rome, while the tradition of beignets in Europe is speculated to have originated with a heavy influence of Islamic culinary tradition[9]. The term beignet can be applied to two varieties, depending on the type of pastry. The French-style beignet in the United States has the specific meaning of deep-fried choux pastry[10]. Beignets can also be made with yeast pastry[11], which might be called boules de Berlin in French, referring to Berliner doughnuts which have a spherical shape (i.e. they do not have the typical doughnut hole) filled with fruit or jam.
In Corsica, beignets made with chestnut flour (Beignets de farine de châtaigne) are known as fritelli.