From: Gretchen [gretchen@nls.net] Sent: Thursday, January 06, 2000 9:12 AM To: WPSNMailingList@onelist.com Subject: [WPSNMailingList] Bread files >>From: Gretchen >>Here is one of my files on jerky. > >Do you mind if I upload this to the WPSN Onelist files? Got any good meat >canning or bread recipes? I've also been wondering if it's possible to >preserve (can/dehydrate) cream cheese and sour cream.. two of my favorite >things.. Anybody know? Thanks..... >... S ... > Good morning Help yourself to the file I sent. Like I said, most of it is just stuff I got off the net and condensed. I remember reading in one of the early issues of the Mother Earth News that making sour cream is a bit too complicated for the backwoods kitchen. It was suggested that you try your potatoes with some home made unflavored yogert. Yogert is simple to make at home. Just warm milk to around 100 (I think, gotta look this up) degrees and add some unflavored yogert with live acidopholis. Let sit overnight. I have been working on bread for a long time. Put simply, my bread sucked. I am getting better and the recipe I posted with the power outage post a couple of weeks ago works pretty good. For what it is worth, the best known bread recipes are simply flour, water, yeast and salt. These are the ingredients in italian and french breads. I was unpacking some of my books and found my Fanny May cooking school book from 1894. It has an entire section on cooking bread in a wood fueled oven. Makes comments on flour when it was from the mill not the stuff in the stores they sell now, When I get the time I will try to post some sections that might be useful. These files needs a bit of organizing. I was gathering a bunch of information on the use of grain by survivalists. I will get it done eventually but here is some of the stuff since you asked. Here is the recipe that has been working best for me; TEAHOUSE DINNER ROLLS Ingredients: * 1/8 cup salt * 1/2 cup sugar * 1/4 heaping tsp. of dry yeast * 1 pint of milk, warmed * 1/4 cup vegetable oil * 8 cups of flour Preparation Instructions: Combine salt, sugar and yeast in warm milk until it is all dissolved and smooth. Add the oil. Next, add the flour and mix well. It will be sticky. Cover and let dough rise 3 to 4 hours. Punch down. Roll into balls, about the size of golf balls. Place on nonstick cookie sheet. Don't leave space between the balls. Bake at 410 degrees about 15 to 20 minutes or until brown. Makes about 5 dozen rolls. Begin from my files; I'm always happy to share my recipes. This is straight from the Fleischmann's Yeast Best-Ever Breads book. Master Bread Dough (Makes 2 loaves of bread) 6 to 61/2 cups all-purpose flour 3 tablespoons sugar 2 pkgs. of yeast or ( I use 2 tsps. of yeast bought in bulk) 2 teaspoons salt 1 1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine In large bowl, combine 2 1/2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter untill very warm (120-130 degrees). Gradually add mixture to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. If desired, freeze half or all of dough for later use. To bake immediately: Place kneaded dough in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes. Rapid-Rise Yeast users will have a shorter rising time. After dough has risen, separate dough into two equal size portions. Take one portion and form it into a loaf for bread, cover with a towel and let rise again. Bake in 400 degree oven for about 30 minutes. For Focaccia bread: Grease 15x10 inch pan. Roll the other half of master bread dough into a rectangle and press evenly into pan. Cover; let rise in warm, draftfree place until slightly risen, about 20 to 40 minutes. With handle of wooden spoon, make indentations in dought a 1 1/2-inch intervals. Brush dough with 1 1/2 tablespoons olive oil. Sprinkle lightly with salt. Sprinkle with 2 teaspoons dried rosemary leaves and 2 tablespoons grated Parmesan cheese. Bake at 400 degrees for 15 minutes or until done. Let cool on wire rack. Cut into squares to serve. #2 Baking Bread the Modern Way [NMSU College of Agriculture & Home Economics] INGREDIENTS FOR GOOD BREAD Yeast - Available in active dry or compressed form. Yeast plants require moisture, food, and warmth for growth. When growth requirements are satisfied (milk or water, sugar and flour, and warmth) yeast plants grow, producing carbon dioxide gas and alcohol. The gas causes breads to rise. The alcohol passes off in cooking and helps give the characteristic bread aroma sometimes referred to as the "fragrance of home." Flour - Wheat flour is used most often in bread making because it contains a necessary material called gluten. When flour is moistened and stirred, beaten or kneaded. gluten develops to give bread "stretch." The elastic framework of gluten holds the gas produced by the fermentative action of yeast. All-purpose flour, a blend of winter and summer wheats, is used most often for breads. Other flours which may be used in combination with wheat flour are rye, oatmeal, and wholewheat. In making yeast breads, home bakers need to become familiar with the proper consistency of a dough, since to use an exact number of cups in a recipe might give a dough too soft or too stiff a consistency, depending on the moisture content of the flour and the atmosphere. Liquid - Milk and water are the usual liquids used in breads. All forms of milk--fresh, evaporated, or dry--can be used with good results. Fresh raw milk must be scalded to destroy enzymes which can prevent action of yeast. Evaporated milk is sterile in the can and needs only to be diluted for use (half evaporated milk, half water). Dry milk can be mixed with dry ingredients for speedy mixing operation. Milk gives soft crust and creamy white crumb to bread; water makes bread crusty. Sugar - Sugar is food for yeast and thus aids in the development of carbon dioxide gas which "raises" the bread. Sugar also adds flavor, helps the bread brown, and contributes some food value. In addition to white sugar, brown sugar, molasses, and honey can be used. Salt - Salt adds flavor to breads. When too much is used, it can slow down the action of yeast. Fat - Often called "shortening" because it lubricates the strands of gluten and makes them break easily. The more fat, the more tender or "shorter" the bread. Fats which are usable in breads are margarine, butter, hydrogenated shortening, lard, and salad or cooking oils. Fats give a soft silky crust, help keep bread soft. and add flavor. Eggs - Give color and flavor to breads, and help produce a fine crumb and tender crust. Other Ingredients - Various interesting flavors in breads can be obtained by the use of herbs and spices, fruits and nuts. MIXER METHOD OF MAKING BREAD Mix active dry yeast with one-third of the flour and all other dry ingredients. Heat liquid and fat until very warm. Blend mixture into dry ingredients with electric mixer, beating slowly until mixed, then increasing speed and beating two minutes to develop the gluten structure. Add flour to make a soft dough. Knead dough until smooth and elastic; let it rise in warm place until doubled; punch it down; and shape it in desired loaves or rolls. COOL-RISE METHOD OF MAKING BREAD Dough is mixed, kneaded, and shaped in a single operation that takes only 45 minutes. The panned bread is refrigerated from 2 to 24 hours and baked as desired. Use only special cool-rise recipes for this method. WHITE BREAD (Makes 2 loaves) 5 1/2 to 6 1/2 cups unsifted flour 3 tablespoons sugar 3 tablespoons margarine 1 package active dry yeast 1 1/2 cups water 1/2 cup milk 2 teaspoons salt In a large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved active dry yeast. Combine water, milk, and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down dough; turn out onto lightly floured board. Cover, let rest 15 minutes. Divide dough in half and shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise in warmplace, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 25 to 30 minutes, or until done. Remove from pans and cool on wire racks. SWEET DOUGH 4 1/2 to 5 1/2 cups unsifted flour 1 1/2 teaspoons salt 2 packages active dry yeast 2 eggs, at room temperature 1/2 cup sugar 1/2 cup milk 1/2 cup water 1/4 cup margarine In a large bowl thoroughly mix 1-2/3 cups flour, sugar, salt, and undissolved active dry yeast. Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch down; turn out onto lightly floured board. Divide in half and shape as desired according to one of the following shapes. Variations for Sweet Dough Coffee Breakers: While dough is rising, prepare pans. Melt 1/2 cup (1 stick) margarine in a saucepan. Add 2/3 cup firmly packed light brown sugar and 2 teaspoons light corn syrup; bring to a rolling boil. Immediately pour into two 15 1/2 x 10 1/2 x 1-inch jelly roll pans. Sprinkle with 3/4 cup chopped pecans. Roll out half the dough into a 12-inch square. Brush with melted margarine. Combine 1/2 cup firmly packed light brown sugar and 2 teaspoons ground cinnamon. Sprinkle center one-third of dough with one-fourth the cinnamon mixture. Fold one-third of dough over center third. Sprinkle with one-fourth the cinnamon mixture. Fold remaining one-third of dough over to make a three-layer, 12-inch strip. Cut into twelve 1-inch pieces. Hold the ends of each piece and twist in opposite directions, two or three times. Seal ends firmly. Place in prepared pan, about 1 1/2 inches apart. Repeat with remaining half of the dough and filling. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 15 to 20 minutes, or until done. Invert rolls onto wire racks to cool. Best when served warm. Cinnamon Rolls: Roll each half into an 18 x 9-inch oblong. Brush with melted margarine. Combine 1 1/2 cups sugar, 2/3 cup seedless raisins, and 2 teaspoons ground cinnamon. Sprinkle one-half over each piece of dough. Roll each up as for jelly roll to make 18-inch rolls. Seal edges firmly. Cut each roll into 12 pieces, about 1 1/2 inches wide. Place, cut side up, in two greased 9-inch round cake pans or two greased 8-inch square pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350 degrees F.) about 25 minutes or until done. Remove from pans and cool on wire racks. Serve plain, or if desired, frost with confectioners' sugar frosting. COOL-RISE ONE-BOWL WHITE BREAD (Makes 2 loaves) 6 to 7 cups unsifted flour 1/2 cup (1 stick) margarine 2 packages active dry yeast Cooking oil 2 tablespoons sugar 1 tablespoon salt 2 cups very hot tap water In a large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved active dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel; let rest 20 minutes. Punch dough down; divide in half on a lightly floured board, shape into loaves. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Brush with cooking oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick or metal skewer. Place in hot oven (400 degrees F.) about 30 to 40 minutes, or until done. Remove from pans and cool on wire racks. ONE-BOWL DINNER ROLLS (Makes 2 to 3 dozen rolls) 2 3/4 to 3 1/4 cups unsifted flour 5 tablespoons softened margarine 2/3 cup very hot tap water 1 egg (at room temperature) 1/4 cup sugar 1/2 teaspoon salt 1 pkg. dry yeast Melted margarine In a large bowl thoroughly mix 3/4 cup flour, sugar, salt, and undissolved yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients, and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Proceed according to directions for desired shape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Carefully brush rolls with melted margarine. Bake in a hot oven (400 degrees F.) about 10 to 15 minutes, or until done. Remove from baking sheets and cool on wire racks. Variations of One-Bowl Dinner Rolls Parkerhouse Rolls: Divide dough in half. Roll each half into a 1/4-inch thick circle. Cut into rounds with a 2 1/2-inch biscuit cutter. Grease each round with dull edge of knife to one side of center. Brush each round to within 1/2-inch of the edges with melted margarine. Fold larger side over small so edges just meet. Pinch well with fingers to seal. Place on greased baking sheet so rolls are almost touching. Curlicues: Divide dough into two or three equal pieces. Roll out each piece into a 9 x 12-inch oblong. Brush generously with melted margarine. Cut into 12 strips (about 1-inch wide). Hold one end of each strip firmly and wind loosely to form coil; tuck end firmly underneath. Place on greased baking sheets, about 2 inches apart. Pretzels: Divide dough into two or three pieces, equal size. Then divide each piece into 12 pieces. Roll each into a pencil-shaped 16-inch roll. Shape into pretzels and place on greased baking sheets, about 2 inches apart. Twists: Roll one-fourth of the dough to a 7 x 16-inch rectangle. Brush half the dough the long way with soft margarine. Fold unbuttered over buttered side. Cut strips 1 inch wide from long side. Twist several times and place a little apart on greased baking sheet. Press down ends. Let rise and bake following general directions. Knots: Roll dough into an oblong 6 inches wide, 1/2 inch thick. Cut strips 1/2 inch wide and roll into 8-inch lengths. Tie into loose knots, pressing ends down on greased baking sheet. Let rise and bake following general directions. Crescents: Roll one-fourth of the dough to a 9-inch circle. Cut into eight pie-shaped pieces. Roll each piece of the dough from the wide side toward point, stretching as it is rolled. Place on greased baking sheet and curve ends. Let rise and bake following general directions. CINNAMON BREAD (Makes 2 loaves) 4 1/2 to 5 1/2 cups unsifted flour 1 package active dry yeast 1/4 cup margarine 2 eggs (at room temperature) 1 1/2 teaspoons ground cinnamon 1/4 cup sugar 1 teaspoon salt 1 1/4 cups milk 1/3 cup sugar Melted margarine In a large bowl thoroughly mix 1 3/4 cups flour, 1/4 cup sugar, salt, and undissolved active dry yeast. Combine milk and 1/4 cup margarine in a saucepan. Heat over low heat until liquid is warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Meanwhile, combine 1/3 cup sugar and cinnamon. Punch dough down; turn out onto lightly floured board. Divide dough in half. Roll 1/2 the dough into a 12 x 8-inch rectangle. Brush lightly with melted margarine. Sprinkle with 1/2 the cinnamon-sugar mixture. Roll tightly from the 8-inch side as for jelly roll. Seal edges firmly. Seal ends of loaf and fold underneath. Place loaf, seam side down, in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in a moderate oven (350 F.) about 30 minutes, or until done. Remove from pans and cool on wire racks. WHOLE WHEAT BREAD (Makes 2 loaves) 4 1/2 cups unsifted whole wheat flour 2 3/4 cups unsifted white flour (about) 3 tablespoons sugar 4 teaspoons salt 2 packages active dry yeast 1 1/2 cups water 3/4 cups milk 1/3 cup molasses 1/3 cup margarine Combine flours; in a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt, and undissolved active dry yeast. Combine water, milk, molasses, and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping sides of bowl occasionally. Add 1/2 cup flour mixture, or enough flour mixture to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. (if necessary, add additional white flour to obtain desired dough.) Turn dough out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Divide in half. Shape into loaves. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400 degrees F.) about 25 to 30 minutes, or until done. Remove from pans and cool on wire racks. #3 Basic Country Loaf Sponge: 1 envelope (1/4 ounce) active dry yeast 1 1/2 cups warm water (105 to 110) 2 cups unbleached all-purpose flour Dough: 3/4 cup coarsely ground whole wheat flour 1 cup warm water (105 to 110) 1 tablespoon coarse salt About 6 1/2 cups all-purpose flour 1 egg white, lightly beaten Sesame seeds, poppy seeds, cracked wheat or flour, for topping (optional) Make the sponge about 12 hours ahead: In a large bowl, dissolve the yeast in 1/4 cup of the warm water. Let stand for 5 minutes. Stir in the remaining 1 1/4 cups water and the flour, beating by hand or in a mixer with a dough hook for 1 minute. Cover the bowl with plastic wrap and let the sponge stand at room temperature for 12 to 14 hours. Make the dough: Stir the whole wheat flour, warm water, salt and about 4 cups of the all-purpose flour into the sponge until the dough becomes hard to work, then turn it out onto a well-floured surface. Let the dough rest while you clean the bowl. Now start kneading, slapping the dough around, scraping it up, gradually adding about 1 1/2 cups more all-purpose flour and kneading until smooth and elastic, 8 to 10 minutes. Return the dough to the bowl, cover with plastic wrap and let rise at room temperature until almost triped in volume, about 2 hours. Turn the dough out again onto a floured surface, punch it down, and tear off a small hunk (6 ounces) to reserve for the levain (see Note). Divide the remaining dough in half and shape each piece into a 1 1/2 inch thick disk. With the palms of your hands, coax the sides of each disk down and under all around, stretching the gluten cloak and plumping up each loaf into a round shape. Pinch together the seams on the bottom and place the rounds seam-side down on 2 lightly greased baking sheets. Cover loosely with a towel and let rise until doubled in volume, about 1 hour. Preheat the oven to 450F. Paint the top and sides of the risen loaves with the beaten egg white to glaze. Sprinkle, if you wish, with one of the toppings and place on the middle rack of the oven. Immediately throw a few ice cubes on the oven floor to create steam. Add more ice after 3 minutes and again after 6 minutes. Bake for a total of 15 minutes. Then reduce the oven temperature to 350F and bake for 20 minutes longer, or until the bread sounds hollow when the bottom is tapped. Turn the oven off and let the bread rest in the hot oven for 15 minutes. Remove to a rack and let cool. Note: Put the hunk of reserved dough (about 6 ounces) in a covered jar with 1 1/2 cups of warm water. This is the levain, which will go into the next loaf. Let stand at room temperature for 12 hours, then refrigerate. The levain will keep for up to 10 days; freeze for longer storage. #4 Here is how you make beer bread. If you substitute soda water you make soda bread. 3 Cups Flower 2 to 3 Tbsp baking powder 1/3 cup sugar 12 oz. beer There is no yeast needed and most store bought beer has no yeast in it. #5 I make a beer bread that is fantastic..very simple, too.. Beer Batter Bread. 3 cups self rising flour. 3 Tablespoons sugar 12 oz. room temp beer Mix all together and pour into a regular bread pan..Bake 350 about 30 minutes or until lighly browned on top....Remove when cool enough to handle and place on rack. Now..seems to me that you can add some cooked well drained veggies to this..I have used herbs and sun dried tomatoes in this bread..I don't see why you couldn't use some dried bell pepper flakes or onions..or even some sauted and well drained zukes or carrots or frozen corn...I would not, however use anything like sweet potato, carrot or pumpkin puree as it is a moist heavy bread to begin with... #6 Baker's Bread 4 cups all-purpose Flour 2 cups warm Water 1 tb. Yeast 2 tb. Sugar 1 whole Egg, beaten 4 tb Oil 1. Place half the flour, the sugar, yeast and salt into large bowl. Mix well. 2. Add the warm water, oil and eggs and mix well. Allow to foam for 20-30 minutes. 3. Add remaining flour and more if needed to make a fairly tight dough. 4. Let rise until double in bulk, punch down and rise again. Cut dough into desired sizes and shapes. Place on tray that is dusted with yellow cornmeal. 5. Brush breads with beaten egg (mix egg with a little water). Sprinkle loaves with desired topping ie; rosemary, kosher salt, granulated garlic, cracked black pepper. 6. Baked @ 375 degree oven, 20-25 minutes. #7 Boboli Type Pizza Crust AmountMeasurement Ingredient Preparation Method 1 cup water 3 cups all purpose flour 1 teaspoon salt 2 tablespoons olive oil 1 tablespoon sugar 2 teaspoons Red Star active dry yeast 1 teaspoon minced garlic 2 teaspoons parmesan cheese 1/2 teaspoon Italian seasoning parmesan cheese to sprinkle Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too. #8 Buns (Basic Recipe) 24 Buns 1 package dried yeast or 1 cake fresh yeast 1 cup lukewarm water 4 1/2 cups flour 1/4 cup sugar 2 tablespoons Crisco or vegetable oil 1/2 cup boiling water 2 tablespoons sesame seed oil Directions: Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour. Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total). Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles. Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork. Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel. Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and resteam 10 minutes. #9 Here's the recipe that I use frequently to make good fresh bread to serve with soup. It's from the September 1995 issue of Veggie Life Basic Focaccia 1 scant tablespoon yeast (one of those teeny packs) 1 1/4 cup warm water 3 1/1 to 4 cups unbleached flour 2 teaspoons salt 1 Tablespoon olive oil Topping: 1 Tablespoon olive oil Coarse Salt chopped garlic, herbs (optional) Dissolve the yeast in the warm water and allow it to proof about 10 minutes. Then put the flour in a large bowl and add the other ingredients (except topping) and mix well to form a soft dough (If I'm in a rush, I do this in the food processor). Turn onto a flourer board and knead until (you know the drill) the dough is soft, elastic, and springs back when lightly poked. Cover and let sit until double (up to an hour, but I've let it rise as little as 15 minutes, again, when I'm in a rush). [if the truth be known, any basic white bread recipe can be used. It's the technique that makes it focacchia] Preheat oven to 400 degrees. Punch down the dough and press it into a 10X15 cookie sheet (I use 2 or 3 8" cake pans) that has been lightly oiled. With your fingertips, dimple the surface. Brush with oil, sprinkle with salt, garlic and herbs (rosemary, very finely chopped, is nice). Let rise again, covered for a few minutes (while the oven preheats). Bake in the bottom third of the oven for 20-25 minutes, until golden brown. Cut in wedges and sevrve with butter or olive oil, or split and use for sandwiches. #10 Hand-made Pasta Ingredients: (4 servings) Dough 2 eggs 1 Tbsp. olive oil 15cc water Salt 200g strong flour 50g butter 30g Parmesan cheese Dash of salt and pepper Recipe: 1. Put the egg, olive oil, water and salt in a mixing bowl and mix well. Sift the flour into the bowl and briefly mix. Knead the dough until it forms a single lump. Sprinkle with a little flour over a board and transfer the dough from the bowl to the board. Knead well until the dough is soft and smooth. Cover with plastic wrap and leave in a refrigerator for more than 30 minutes. 2. Roll out the dough to 2mm in thickness with a rolling pin. Set aside until it slightly dries (until a folded edge can be broken off). Cut into 15cm long by 5mm wide strips. 3. Boil a generous amount of water in a sauce pan and add salt to about 1% of the water volume. Cook the pasta for approx. 3 minutes. 4. Transfer the pasta into a mixing bowl and add butter and Parmesan cheese. Briefly mix and add a little of the water in which the pasta was cooked. Sprinkle with salt and pepper to taste. -------------------------------------------------------------------------------- Please click above to support our sponsor -------------------------------------------------------------------------------- CALL OF THE PACK