[CH] No machine Bread recipes
Stober, Karen E, SITS (kstober@att.com)
Fri, 17 Jul 1998 08:48:19 -0400
Hi,
Here are the recipes, as per your request.
Enjoy!
Karen E. Stober
> --------------------------------------------------------------------------
> ----------------
> From: Charles Demas[SMTP:demas@tiac.net]
> Sent: Tuesday, May 26, 1998 11:54 AM
> To: Stober, Karen E, SITS
> Subject: Re: [CH] THE BREAD [machine]
>
> On Tue, 26 May 1998, Stober, Karen E, SITS wrote:
>
> > Is there a recipe for "The Bread" that doesn't use a bread machine?
>
> I'd suggest just taking any oatmeal bread type recipe and following
> the instructions, with different ingredients, of course.
>
> Watch out for Hunan Hand, you might want to use a Kitchen Aid mixer with
> a dough hook. :-)
>
>
> Chuck Demas
> Needham, Mass.
> http://www.tiac.net/users/demas
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> From: Suzanne[SMTP:suz@avana.net]
> Sent: Tuesday, May 26, 1998 4:36 PM
> To: Stober, Karen E, SITS
> Subject: Re The Bread
>
> Karen,
> Here are the machine and manual versions
>
> >Date: Thu, 02 Oct 1997 12:44:25 -0500
> >From: Glenn C <morbs@netexpress.net>
> >To: Suzbabe <suz@avana.net>
> >Subject: Re: [CH] The Bread
> >
> >Suzanne,
> >
> > Welcome to the list! Here is the recipe for the Red Savina Bread that
> >I clipped from previous posts. I've included the original bread machine
> >version which has a better list of ingredients, and also variations to
> >make the bread without a machine. My suggestion would be to stick
> >closely to the original recipe - it's pretty good! If you're kneading
> >the mix by hand I'd be careful and wear plastic or latex gloves. My
> >hands are still burning from cutting up some jalapeno peppers last
> >night!
> >
> > By the way, Jim Campbell made an open offer to randomly select
> >Chile-head list members to send samples of The Bread to. That is how I
> >got mine. I'll try to find his post with that offer and send it to you.
> >
> >Glenn
> >
> >
> >=================================================================
> >This recipe is for one of those automatic bread machines- I ain't smart
> >enough to know how to cook bread otherwise.
> >
> >
> >1.5 cups whole wheat flour
> >1.5 cups white flour
> >(all wheat may be used, but not all white- the Savina (tm) seems to
> >go good with wheat breads while white has too little flavor for it IMHO)
> >
> >1/2 cup V8 or similar veggie juice
> >1/2 cup water
> >1 tsp salt
> >1.5 tbls evaporated dried milk
> >1.5 tbls brown sugar
> >1 tbls honey or sorgham
> >1.5 tsp fast rise auto bread yeast (2 tsp normal yeast) 2 tbls butter
> >
> >2 ounces (or more/less) ground dried Red Savina (tm) Habanero
> >
> >Heat liquid ingredients to about 100 F. Pour into cannister.
> >Put in dry ingredients, yeast last. Set machine to desired finish.
> >Done.
> >
> >I'll leave it to individuals to try and figure out how to adapt this to
> >their own style of breadmaking. Like I said, this is for one of those
> >auto bread machines simply becuase I don't know how to bake bread
> >otherwise. If it ain't easy, I ain't got time to do it. I'm sure there
> >are lots of different herb combinations that could be used as well.
> >Hope you all have fun with this!
> >
> >-Jim Campbell
> >Mild to Wild Pepper & Herb Co.
> >
> >=================================================================
> >
> >Date: Mon, 16 Jun 1997 07:54:25 -0400 (EDT)
> >From: Barbara VanRenterghem <Barbara.VanRenterghem@ummed.edu> Subject:
> >The awesome bread, the long way
> >Message-ID: <199706161154.HAA00700@ummed.edu>
> >
> >Well, I must admit, success was mine last night as I attempted to make
> >some of Jim Campbell's bread WITHOUT a bread machine. For those
> >interested, here is what I did:
> >
> >Dissolve the 1 T honey and 1 T brown sugar in 1/2 c warm water (can also
> >use 1 c and skip the V8). Add the yeast and wait a couple of minutes
> >until it bubbles (about 1/2 packet of dry yeast). Mix in the V8 (if
> >using), 2 T butter, 1 1/2 c each whole wheat and white flours and a
> >pinch of salt. Also add the dry milk here (I skipped this ingredient).
> >Throw in the peppers at this point and make sure it's mixed well. I
> >don't have any red savinas, so I ground about 10 cayennes. Overall very
> >nice but not deadly burn.
> >
> >Knead this about 5-6 minutes and let rise until doubled in a greased
> >bowl, covered with a towel. Punch down, make sure to work briefly with
> >your hands to get all the air out, and put in a greased bread loaf pan
> >and let rise 1 hour (covered). Bake at 350 for 35-40 minutes. voila!
> >
> >If anyone need additional information, let me know. I kneaded with a
> >bread hook so I'm not a victim of hunan hand...it was very easy and
> >comes out quite tasty!
> >
> >Babs
> >
> >--
> >"I'd rather be camping..."
> >
> >Babs VanRenterghem Ph.D.
> >
> >Barbara.VanRenterghem@ummed.edu
> >University of Massachusetts Medical Center Worcester, MA
> --------------------------------------------------------------------------
> --------------
> From: Frank J. Hashek[SMTP:pepperking@mindspring.com]
> Sent: Tuesday, May 26, 1998 11:32 PM
> To: Stober, Karen E, SITS
> Subject: Re: [CH] THE BREAD [machine]
>
> Karen, I think that the recipe will work fine in the proportions listed
> using the old fashioned method. May I suggest that if you try it that you
> use rubber gloves?
>
> If you wish, you can adapt your favorite whole grain bread recipe by using
> V8 or tomato juice for half or more of the liquid (I use 100% tomato
> juice)
> and adding your prefered amount of pepper. This should work out well, as
> handmade bread is essentially a "knead in flour till it behaves right"
> process.
>
> Jim told me his measure was half of a 4 oz Dixie(tm) cup, a handy measure
> at the time. I use about 3 - 4 tbs of hab powder in my bread, and the
> heat
> is similar to Jim's.
>
> Hope this helps, Frank
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