From: Gretchen [gretchen@nls.net] Sent: Thursday, January 06, 2000 9:14 AM To: WPSNMailingList@onelist.com Subject: [WPSNMailingList] bread part 4 SWEDISH CARDAMOM BRAID Servings : 12 Categories :Breads Swedish Low-Cal Vegetarian Ethnic 2 tablespoons Active Dry Yeast 1/2 cup Lukewarm Water (105 to 110, degrees) 1/2 cup Milk, scalded 1/4 cup Sugar 1/2 teaspoon Salt 1/4 cup Vegetable Oil 1 Egg 3 1/2 To 4 c Flour 1 teaspoon Ground Cardamom 1/2 cup Raisins, dark or golden Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and vegetable oil. Cool. Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. ---------------------------------------------------------------------------- SWEDISH CARDAMOM BRAID Servings: 12 Categories: Breads Vegetarian 2 tablespoons Yeast 1/2 cup Lukewarm Water (105 to 110, degrees) 1/2 cup Milk, scalded 1/4 cup Sugar 1/2 teaspoon Salt 1/4 cup Vegetable Oil 1 Egg 3 1/2 To 4 c Flour 1 teaspoon Ground Cardamom 1/2 cup Raisins, dark or golden Combine the yeast and the lukewarm water. Let stand until dissolved. Pour the hot milk over the sugar to dissolve it. Pour the hot milk over the sugar to dissolve it. Add the salt and vegetable oil. Cool. Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom into the sugar mixture. Add the raisins and extra flour. Beat until smooth. Turn the dough onto a lightly-floured surface. Knead until smooth and elastic. Transfer to a lightly-oiled bowl, cover with a damp towel and let rise in a warm place until doubled, about 1 hour. Punch down the dough and transfer to a lightly-floured surface. Divide into thirds. Roll each part into a 10-inch-long strand. Braid loosely. Place on a lightly-oiled baking sheet. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350-degree oven for 30 to 35 minutes. ---------------------------------------------------------------------------- SWEET POTATO BISCUITS Servings: 16 Categories: Breads Vegetarian 1 1/4 cups Whole wheat flour 1/2 cup Unbleached white flour 2 teaspoons Baking powder 1/2 teaspoon Salt 3 tablespoons Margarine 1/3 cup Apple juice 1 cup Well mashed, cooked sweet potato 3 tablespoons Honey 1/3 cup Finely chopped walnuts or, - pecans Preheat oven to 425F. In a mixing bowl, sift together the flours, baking powder & salt. Work in the margarine till the mixture resembles coarse breadcrumbs. Add apple juice, potato, honey & nuts & work till it resembles a soft dough. Turn dough out onto a well-floured board & knead enough extra flour to make the dough lose its stickiness. With floured hands, divide dough into 16 equal parts. Shape into small balls & arrange on a lightly oiled cookie sheet, patting them down a bit to flatten them. Bake for 12 to 15 minutes. Serve hot with Creamy Mushroom Soup. ---------------------------------------------------------------------------- WHITE CLOUD INN BAKED NUT LOAF Servings : 6 Categories : Vegetarian Breads 1/2 cup Chopped onion 1/2 cup Diced celery 1 tablespoon Oil 1 cup Chopped nuts (walnuts and Cashews), finely chopped 1 cup Cottage cheese 1/2 teaspoon Salt 1 cup Bread crumbs 2 Eggs, lightly beaten 1/4 teaspoon Poultry seasoning 1 1/4 teaspoons Onion powder 2/3 cup Water From: The Thanksgiving Book "This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn." Preheat oven to 375. Saute onion and celery in oil. Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minuets. Serve with you favorite sauce or gravy. The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy. Yield: 5 to 6 servings. ---------------------------------------------------------------------------- WHOLE WHEAT BURGER BUNS 2 packages Baking yeast 1/4 cup Warm water 1 teaspoon Molasses 2 cups Soymilk 1/2 cup Molasses 4 tablespoons Dairy-free margarine, melted 3 cups Unbleached flour 3 cups Whole wheat flour Add yeast and 1 teaspoon molasses to warm water; stir and let sit until bubbly. To a large bowl add soymilk, 1/2 cup molasses, melted margarine and salt. Stir in yeast mixture. Next add flour, one cup at a time. (Mix white and whole wheat flour together before adding). Stir well with each addition. Turn out dough on flat surface and knead about 5 minutes or so untl smooth and elastic, adding more flour, as necessary. Place dough into a greased container and cover. Let rise about one hour, in a warm location. Form into buns and let rise about 30 or 40 minutes on greased cookie sheets. Cover with plastic wrap that has been sprayed with non-stick spray. Bake in 350-degree oven about 20 minutes. Cool on wire racks. Note: Or form into two large loaves and bake 30 to 35 minutes. While bread is hot, bursh tops with melted margarine or spray tops with PAM, if desired. ---------------------------------------------------------------------------- WHOLE WHEAT FLATBREAD (CHAPATI) Servings : 14 Categories: Breads Indian Vegetarian 2 1/4 cups Durum flour 1/2 teaspoon Sea salt 1 tablespoon Canola oil 2/3 cup -Very warm water Combine flours and salt in a large mixing bowl. Mix in oil and water to form a stiff dough, adding more water if necessary. Remove dough from bowl and knead on a lightly floured surface until smooth, about 5 minutes. Return dough to bowl, cover with a towel and set aside in a warm place for one hour. Turn dough out onto a lightly floured surface and divide into 14 equal portions. Roll each piece into a ball and cover with a damp towel. Heat an ungreased griddle or large frying pan over medium heat. Working with one ball of dough at a time, flatten it, then roll into a 6" circle, using only enough flour to keep dough from sticking. When griddle is hot, pick up dough, shake off excess flour and place it on a hot pan. Cook until brown spots appear, about one minute. Flip dough over and cook on other side. (Chapati may puff up while cooking.) Cover and place in a warm oven while cooking remaining chapatis. HINTS: Substitute durum flour with 1-1/2 cups whole wheat flour and 1 cup unbleached all-purpose flour. Spread with margarine or butter after cooking to maintain moistness. ---------------------------------------------------------------------------- WHOLE WHEAT TORTILLAS Servings : 6 Categories : Breads Mexican Vegetarian 1 1/2 cups Unbleached All-Purpose Flour 1 1/2 cups Whole Wheat Flour 1/4 teaspoon Baking Powder 1 cup Warm Water (110 F) 2 teaspoons Vegetable Oil 1/4 teaspoon Salt These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour. Cornstarch, for dusting the tortillas Stir together the first 6 ingredients. On a floured board knead until smooth. Divide dough into 12 equal balls. Dust lightly with cornstarch. Roll into a circle as thin as possible on a lightly- floured board. Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side. Turn and cook on second side. Yield: 12 large tortillas ---------------------------------------------------------------------------- 2 cups bisquick=AE baking mix 1/2 cup yellow corn meal 1 teaspoon baking powder 1/2 cup sugar 1 stick butter 1 cup milk 2 whole eggs Melt butter in black skillet in oven. Mix all ingrediates and add melted butter. Mix well. Bake in black iron skillet or 9x9 inch pan greased. 325 - 350 degrees (30-35 minutes) NOTES : Wonderful sweet cornbread, almost like cake. Really good with honey-butter. Just one of the 63314 recipes available on SOAR - the Searchable Online Archive of Recipes (http://soar.Berkeley.EDU/recipes/) ******************************************* Marvelous Whole Wheat Bread INGREDIENTS whole wheat flour water non-instant powdered milk 7 grain cereal rolled oats wheat flakes rye flakes honey yeast salt (optional) ginger YIELD: 2 loaves The following recipe routinely takes between 3 hours 15 minutes and 3 hours 30 minutes from the beginning until the bread comes from the oven. It involves a total of four risings, one as the sponge, two as the dough, and one as loaves. IMPORTANT! In order to bake bread successfully there are two things to remember: 1. All ingredients must be warm, that is, not too cool and not too hot. Yeast requires an environment of 85 to 105 degrees Fahrenheit in which to work; 2. The only two ingredients which should be carefully measured are the water and yeast. The water determines the overall quantity of bread and the yeast determines the speed at which rising takes place and the amount of air in the bread. Too little will result in a good bread, but one which tries your patience; too much will result in a large air hole running the length of the bread which is a definite embarrassment to the baker. C=:-( METHOD 1. Take the flour from the fridge or other cool spot and half fill a 13" x 9" x 2" pan. Put the pan in the oven and slowly turn the dial until the oven just comes on. Turn on the oven light too. 2. Take out 2 beer mugs, a coffee cup, a 1 cup measuring cup, large bowl, a tablespoon, a teaspoon, measuring spoons and a whisk. Take the yeast and oil from the fridge. Also take out the honey, 7 grain cereal, rolled oats, wheat flakes and rye flakes. 3. Fill one beer mug with hot tap water and let sit for just a moment. Empty the hot water and refill 1/3 full with tap water that is warm, but not hot, to the wrist, (like baby's milk), and stir in a teaspoon of honey and 1/4 teaspoon of ginger. 4. When the honey has mostly dissolved, stir in a level tablespoon of yeast and stir immediately. Cover with a damp tea towel and let rise until at least double in bulk. This should take about ten minutes. 5. In the meantime, fill the second beer mug three quarters full of non-instant powdered milk. Put a large tablespoon of honey in the bowl. This "tablespoon" probably contains 1/4 to 1/2 cups honey. Add 2 1/2 coffee cups of warm-to-the-wrist water. Add the non-instant powdered milk and beat well with a whisk. As you beat, the phrase "non-instant" in non-instant powdered milk will take on real meaning. If there are a few lumps remaining, don't worry, they won't survive the next steps. 6. Add a handful of rolled oats, a handful of wheat flakes, a handful of rye flakes, and a handful of seven grain cereal. Beat lightly with a whisk to moisten. 7. By now the yeast should have risen to with an inch of the top of the beer mug. Using the teaspoon, give it a good stir for about 5 seconds and pour it into the bowl with all the other stuff. 8. Take the flour from the oven and turn the oven off! <-- IMPORTANT! Leave the oven light on as it will be the only heat source required for the risings. Add flour to the bowl one handful at a time and beat vigorously with the whisk. You are done when its kinda hard to add more flour and the resulting mixture can best be described as thick mud. Adding the flour with the whisk only takes about 3 minutes. 9. Using a rubber scraper, clean the sides of the bowl, cover with a damp tea towel and put in the oven to rise. This rising will take about 30 minutes. At this stage, the bread with half the flour added is called the "sponge." 10. Pour 1/4 to 1/3 cup oil into the coffee cup and put it into the oven to warm. Also, half fill the 13" x 9" x 2" pan with flour again and put it in the oven to warm. Put the measuring spoons over to where you will be working next and get out the salt now so you don't forget. 11. Wash everything else and put it away. By now you should have about 25 minutes to do other things like have a beer, do FreeNet, or both. 12. When the sponge has risen to within 3/4 of an inch of the top of the bowl, or until double in bulk, remove from the oven. 13. Sprinkle 3/4 of a tablespoon of salt on top if you wish. If you would rather not add salt, omit this step. Your bread will be just a little sweeter, that's all. 14. Slowly pour most of the oil around the edge of the bowl. Save an ounce or so of oil in the cup. Using the rubber scraper, fold the sponge down so that it is almost its original size before rising. This process should take no longer than 2 minutes. FOLDING? It goes like this. Grab the bowl with your left hand at the ten o'clock position and insert the scraper with your right hand at the twelve o'clock position. While turning the bowl counter clockwise with your left hand, bring the scraper clockwise around the edge of the bowl with your right hand. When you left hand and right meet at the 6 o'clock position, that's 6:30 in Newfoundland, flip the dough across the bowl back to the twelve o'clock position. Try to keep the sponge together as a whole. 15. Sprinkle a handful of flour on top of the bread and fold it in. Sprinkle additional flour around the edge of the bowl and fold it in too. When the folding gets tough, stop. 16. Sprinkle a handful of flour on the counter. Pour the dough onto the counter. Using the rubber scraper, clean the bowl the best you can, Pour the remains on top of the dough. Nothing gets wasted here. Using the bit of oil remaining in the cup, oil your hands and the bowl. 17. Knead the bread until three consecutive kneads don't stick to the bare counter. KNEADING? It goes like this. Grab the far side of the dough and bring it towards you, thus folding the dough in half. Using the heels of your hands, push the dough away from you. Using your left hand, give the dough a quarter turn, grab the far side, bring it towards you, thus folding the dough in half, and push the dough away from you. Using your left hand, give the dough a quarter turn, ... , et cetera. 18. Put the dough, good side down, in the bowl, remove, and put it back in the bowl good side up. If there is any noticeable accumulation of oil in the centre, rub it to the outside with your hand. Cover the dough with a damp tea towel, return to the oven and let rise about 30 minutes or until double in bulk. 19. This step is called "punching down." Take a moment, close your eyes and picture someone who you would like to punch, if even, playfully. Punch the dough down by first nailing it right in the centre and pushing all the way to the bottom of the bowl. Punch down the rest working from the centre to the outside of the bowl. Finish off by punching the centre again. This punching down process should take no more than 25 - 30 punches. I like this part! 20. Again, cover the dough with a damp tea towel, return to the oven and let rise about 25 minutes or until double in bulk. 21. Punch down as before, this time when you are done roll the dough out onto the counter. NOTE: If you are a bit pressed for time, one of these intermediate risings can be omitted with negligible effect on the final product. If, however, you are a perfectionist like me, you'll do all risings, time permitting. 22. Using a sharp knife and a good eye, cut the dough in two. Using four or five folds each, form the two pieces of dough into loaves, cover with a damp tea towel and let rise for a few minutes while you perform the next step. Please note: in this step don't be too concerned about the shape of the loaves, the actual final shaping comes in Step 24. 23. Grease two loaf pans with butter. 24. Using four or five folds each, form each loaf and place good side up in the loaf pan. Cover the loaves with a damp tea towel, return to the oven and let rise 15 to 20 minutes. If your risings so far have corresponded to the times mentioned above, use 15 minutes in this step. If they have been five or so minutes longer, use 20 minutes. 25. Remove the covered loaves from the oven and turn the oven on to 350 degrees Fahrenheit. It will take about 5 minutes to warm up. 26. Uncover the loaves and put into the oven. Bake for 50 minutes or until the loaf rapped on the bottom gives a nice hollow sound. 27. Remove the loaves from the pan by giving each pan a gentle twist. Put the loaves to cool for about eight hours. An oven rack makes a good cooling rack for bread. 28. Clean the loaf pans immediately with a paper towel. If you use soap and water on loaf pans, it should only be on the outside for appearance sake. ************************************ Nana's Yeast Rolls This recipe is direct from my 88 year old grandmother who still prepares them on Thanksgiving and Christmas: 1/4 C sugar 1 tsp salt 1/2 C Crisco 1/2 C hot water 1 pkg yeast 1/2 C warm water 3-1/2 C plain flour 1 egg. Dissolve sugar, salt & Crisco in hot water. Dissolve yeast in warm water. Mix all ingredients and let rise to double. Shape into rolls and bake at 425. **************************************** Pita Bread 1 package active dry yeast, or equivalent 1 1/4 cup warm water 3 cups flour 2 tsp salt Dissolve yeast in water. Stir in flour and salt. Knead on a floured surface until smooth (about 5 minutes). Divide into six balls and knead each until smooth and elastic. Flatten each to 1/4" thick and 4-5 inches in diameter. Cover with a damp towel and let rise for 45 minutes. Place upside down on a cookie sheet and bake at 500 degrees for 10-15 minutes, until light brown. These work well with whole-wheat flour too. ************************************* Reibekuchen (german potatoe pancake) 1 big onion 2 eggs 1 teespoon salt a bit flour (Buchweizen (wheat flour) or oat flakes Oil Grate the potatoes over a sieve, so that the water can leave. Don't use a to fine grater, you don't want to make mashed potatoes. Squeeze the potatoes - so that more water is going out of it. Grate the onions fine on the grater and put them to the potatoes, like the other ingredients and mix them carefully. Depending on how wet the dough is, put some flour or oat flakes to it, so that you get a not to solid dough. Put oil into a pan and when it is really hot, take with a (soap) spoon abit from the dough and put it into the pan and push it to a flat cake. They have to be "golden" from both sides (you have to turm them after awhile) - the border of that pancake has to be real crisp. Eat them hot to (or on) a slice of bread (Schwarzbrot (that is dark bread)) with butter and put Ruebenkraut (sugar-root syrup) or Apfelkraut (apple syrup) on it. ------------------------schnipp-schnapp------------------------ Pottkuchen (pot-cake - made of Potatoes) 10 big potatoes 2 - 3 spoons wheat flour 2 eggs salt some slices of ham (not the cooked ham) 250 g dried plums (something like raisins but made of plums) 2 - 3 smoked sausages Grate the potatoes and mix them with the flour and the eggs and the salt (not to much - because of the smoked sausages and the ham). Take a castiron pot, put the ham slices in it and melt them out, after that take the slices out. Now fill layer potatoes in the pot, then a layer dried plums, again potatoes, then slices from the smoked sausage and again potatoes. Put the pot in the oven (225 Celsius) for 1 hour. You can eat it warm or later cut in slices and baked in a pan or cold with Apfelkraut (apple syrup). ------------------------schnipp-schnapp------------------------ Eifeler Scholes (Eifler Scholes :-) you can not translate it I guess) The eifel is an area in Germany (where the famous Nuerburg Ring is, something like hmmm the Hockenheim Ring or Daytona ( ;-) ), where car and motorbikes races are) between Luxemburg, Belgium, Holland and the rhine area (Cologne, Bonn). 1.5 kg potatoes 3 rolls 50 g durchwachsener Speck (that is ham that is "red and white" red from the meat - and white from the fat) It is here abit smoked 1 little onion 4 eggs salt pepper Grate the potatoes and onion. Cut the ham into little cubes and melt/bake it out. Put the rolls into water, so that they soak water and press them out. Mix that all together (potatoes, ham and the mashed rolls) with the eggs. Put the dough in a form (like the one you use for lasagne for example), which is greased with butter, and put it for 90 minutes into the oven (180 Celsius) untill it is "golden" on the top. **************************************************** Old English Inn Route 66 Rolls (Tulsa) 1/2 cup shortening 1/2 cup sugar 2 cups homogenized milk 1/2 cup mashed potatoes 1 cake yeast 2 Tbsp. warm water 2 eggs, beaten 4 cups sifted flour 2 Tbsp. baking powder 1 Tbsp. soda 2 Tbsp. salt 2 cups sifted flour Warm shortening, sugar and milk in saucepan until shortening is melted. Add mashed potatoes and cool. Dissolve yeast in 2 Tbsp. warm water and add to beaten eggs. Add this to the first mixture. Sift 4 cups flour with baking powder, soda, and salt. Stir liquid mixture into these dry ingredients. Put into large bowl and let rise in warm surroundings to twice bulk. This is a sponge. Cover overnight with light cloth. The next morning add remaining 2 cups of sifted flour to the sponge and knead until satiny. Put the dough in a greased bowl and let rise in warm surroundings. Knead on lightly floured board. Form into rolls, Place these rolls on a greased pan and let stand 5 minutes in warm surroundings until double in size. Bake 15 minutes at 425 degrees. Serves 10. *********************************** Soft Pretzles 3 pkg. yeast 3 3/4 cup warm water 3 pinches sugar 6 tsp. salt 12-15 cups flour Knead 10 minutes. Place in greased bowl and let rise until it doubles. Make ropes 18 inches long and twist into pretzle shape. Boil: 4 cups water 4 tsp. baking soda Drop 3 pretzels in and boil 1 minute or until they float. Remove, drain, and place on cookie sheet. Sprinkle with coarse salt. Bake @ 475 degrees for 12 minutes. Can be frozen. Reheat when room temp @ 200 degrees for a few minutes (or frozen @ 350 degrees for 5 minutes) ******************************************* Spaetzles I have worked with a dozen recipe books and have combined all of their ideas into a simple recipe which has turned out rather simple. It is all based on 1 cup of flour 1 cup flour 1 egg 1/2 cup milk 1/2 tsp salt combine the dry ingredients (add nutmeg to taste if doing it for German Cooking, omit if for Hungarian) Add the milk and egg and let it form into a batter of sorts. Meanwhile, have a wide pan of water with salt boiling. Take the batter and put it into a spaetzle maker, or I used a french fry basket, and rubbed it with the bottom of a spatula to break it up. When the spaetzles float, use a slotted spoon and put them into a colander. The above were used in sauer-braten, chicken paprikash, and fried in butter. **************************************** TORTILLAS The whole wheat flour you get in the supermarket should do OK for this. If you live near any Indian Food shop, ask for Chapati Atta (Chapati = Tortilla, Atta = Flour). Take a couple of cups of this atta, and after adding a pinch of salt, add room-temperature water (not warm, not cold, inbetween) slowly, as you knead the dough, till you form a nice smooth, not too soft dough. If you use a food processor kneading attachment, its probably less messy. (we use our hands to knead the dough, this way you get a feel for the dough which you do not, with a fork/spoon) Heat a non stick pan. Take a portion of the dough smaller than say the size of a kiwi-fruit (I was going to say, a lemon-size portion of dough, but lemons in your part of the world are double our lemon size...). Flour a rolling board nicely, and roll out an thin (1-2 mm ie about 1/10th of an inch for all the non-metric) circle, evenly. Make sure the edges are not thick. When the pan is properly hot, reduce the heat, and put thhe tortilla in it after dusting off excess flour. Allow light spots to develop on the lower side of the tortilla, and then turn it over in the pan. Let this side of the tortilla cook a bit less . Now remove the tortilla, with a pair of non-piercing tongs, remove tthe pan from the fire, and put the tortilla with one surface straight on to the Gas fire (you need gas burners for this). Turn up the burner. You will see the entire tortilla baloon up . Quickly remove from fire, remove air by lightly piercing the surface, and lay on a plate. Make many such t tortillas and pile them in a plate. These may be eaten hot with any vegetable dish, and you need no butter. This business of putting the tortilla on the fire and blooming is very quick, but it tastes so good when hot, that a cook normally has a hard time keeping up with the demand. The blooming of the tortilla, implies optimum cooking , just right. This hot , off the fire tortilla tastes abs fantastic with salsa !!! ***************************************** This recipes work GREAT! First time I tried it, no problems except make sure you roll the tortillas as thin as possible! Best used same day as they are made as they do get hard if you cool & save for several days. Fat Free Flour Tortillas 3 C flour 2 tsp baking powder 3/4 tsp salt 1 C warm water Stir together flour, baking powder and salt. Gradually stir in enough warm water to form a crumbly dough; then work dough with your hands until it holds together. Turn out onto a board and knead until smooth. Divide into 12 pieces and shape each into a smooth ball. Cover lightly with plastic film and let rest about 15 minutes. For each tortilla, flatten one ball into a 4 or 5-inch patty, then roll into a 9-inch round, rolling from center to edges. Turn tortilla often, stretching dough as you carefully peel it off board. Make sure these are PAPER thin, the thinner, the better! As each tortilla is shaped, place on preheated, dry, heavy griddle or heavy wide frying pan over medium-high heat. On a preheated electric griddle set at medium-high heat or about 375 degrees. Almost immediately, tiny blisters should appear. Turn tortilla and immediately start pressing a wide spatula directly on top of it-- press gently but firmly all over the top. Blisters will form over most of surface as you press. Turn tortilla and press all over other side until bilsters turn a golden brown; tortilla should remain soft. If tortillas stick or brown too quickly, reduce heat. Stack tortillas as cooked inside a folded cloth towel within a plastic bag; close bag and let tortillas steam and soften until all are cooked. Serve tortillas as soon as they are soft; or cool, remove from bag, wrap in foil, and refrigerate or fressze. Makes 1 dozen 9-inch flour tortillas. *************************************** Whole Wheat Tortillas 3 cups whole wheat flour 1 teaspoon salt (or to taste) 1 1/2 cups warm water Mix the flour and salt in a bowl. Add the water and mix into a nice dough. Knead until soft and elastic. At this point, you can let the dough rest for an hour or so, but it isn't really neccessary. Pinch off a chunk of dough, roll into a smooth ball (golf-ball size) with your hands, then flatten on a floured surface. With a rolling pin, roll into a thin circle. Be generous with the flour to avoid sticking. Cook on a medium hot griddle until delicately beige and specked with brown. It may take some practice to get the griddle the right temperature. You don't have to use any oil on the griddle. My only problem with these tortillas is keeping them around! My kids eat them with beans, or with fruit or jam, or just plain. They make a great quick pizza crust --- add tomato sauce and toppings and put under the broiler. We love them for burritos and quesadillas. Besides being tasty and nutritious, they are also cheap --- this recipe makes about a dozen for around 20 cents ************************************** White Yeast Bread Yield: 2 Loaves 2 1/4 ts Yeast 1/2 c Water 1 3/4 c Milk 2 tb Sugar 2 ts Salt 2 tb Shortening 6 c White Lily Bread Flour Dissolve yeast in warm water (105F.); set aside. Heat milk, sugar, salt and shortening to 115F. Stir into yeast mixture. Beat in 2 1/2 cups flour. Stir in enough of remaining flour to make a fairly stiff dough. Turn out onto lightly floured surface. Knead 10 minutes, slowly add flour a tablespoon at a time, as needed, to prevent sticking. Place dough in greased bowl, turning to greased surface is on top. Cover with damp towel and let rise in a warm place (such as an oven with a pan of hottest tap water on rack below) for an hour or until doubled in size. Punch down dough. Turn out onto lightly floured surface. Divide dough in half. Shape each half into smooth ball. Cover with damp towel. Let rest for 10 minutes. Flatten to remove air bubbles. Roll into two 14x8" rectangles. Roll up tightly (jelly roll fashion from short side. Seal seam and ends. Place in 2 greased 8 1/2 x 4 1/2" loaf pans. Let rise in warm place until sides of loaf are even with top of pan. Bake in preheated oven at 375F. for 45 minutes. Cover with foil last 15 minutes. Remove from pans and cool on wire racks. ******************************** -------------------------------------------------------------------------------- Please click above to support our sponsor -------------------------------------------------------------------------------- CALL OF THE PACK