• Recipe

    From Sean Dennis@618:618/10 to Shawn Highfield on Sun Feb 28 21:14:10 2021
    Hi Shawn,

    Found this recipe and got it for you. This was an absolute PITA to get
    into MM but it was worth it. It's from Peugot (yes, -that- Peugot) and
    I thought it might be good for Andrea.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Gluten-Free Bread
    Categories: Breads, Seandennis
    Yield: 1 Loaf

    450 g (1 lb.) gluten-free flour
    --special bread mixture or
    --rice flour, millet flour,
    --buckwheat flour, chestnut
    --flour, et cetera
    2 Pinches of salt
    450 ml (15 oz) warm water
    Sachet of gluten-free
    --baker's yeast
    Pinch of bicarbonate of soda
    Olive oil

    Start by activating the gluten-free baker's yeast in some warm water
    for a dozen minutes and then add the rest of the water.

    In a food processor bowl or recipient, add the flour, salt and
    bicarbonate of soda, the oil and finally the water with the yeast.

    Mix with a spoon or food processor for a dozen minutes.

    Pour the dough into a recipient and cover with a damp cloth or food
    wrap. Place the recipient in a warm, humid room or near a gentle heat
    source.

    Prove for 1 1/2 to 2 hours until the dough has doubled in volume.

    After proving the dough, place in a suitable bread tin and preheat
    your oven to 220 degrees C/430 degrees F.

    Score the top of the dough with a knife and brush with some olive oil.

    Bake in the oven for approximately 40 minutes.

    After baking, allow the bread to cool on a wire rack.


    *** The secrets to mouth-watering gluten-free bread ***

    * Use a bread tin

    Gluten-free bread is runnier and less elastic than traditional
    bread.If you try baking it on an oven tray, it is likely to collapse
    and spread out like a pancake. If you do not have a bread machine,
    choose abread tin with a lid to bake the dough. Another tip: the
    Appolia ceramic baking tray+ allows you to make three different types
    of bread. Its lid is not enamelled on the inside and is specally
    designed to recreate the level of humidity that is essential for
    baking moist bread.


    * Warm water for the yeast

    Before you get started on the dough, you must mix the baker's yeast in
    some warm water (approximately 40C/104F ) for 5 to 10 minutes.The
    water should not be too hot, otherwise it could kill the
    micro-organisms in the yeast.


    * Keep the proportions under control

    To produce a soft and malleable dough, make sure that you always have
    the same amount of water and flour. For example, for 500 g flour,
    add 500 ml of water to the dough.


    * Prove once in a warm, humid room

    Unlike traditional bread dough, you only need to prove gluten-free
    bread dough once. To speed up the process, allow the dough to prove
    in a warm, humid room away from any draughts, such as a bathroom, or
    put in a salad bowl, cover with a damp cloth and leave near a heat
    source.


    * A water recipient in the oven

    To prevent the bread from being too dry, another tip involves placing
    a suitable recipient of water in the oven during baking to guarantee
    a soft bread centre and a crunchy crust!


    * Cooling rack

    Once the bread has been baked, quickly remove from the tin and place
    on a rack so that the moisture can completely escape without any
    danger of making the bread go soggy.

    + = https://tinyurl.com/yaypmrla (peugot-saveurs.com)

    From: https://tinyurl.com/yauh4tm4 (peugot-saveurs.com)

    MM'd (and slightly Americanized) by Sean Dennis (1:18/200@Fidonet) on
    26 February 2021.

    MMMMM

    Later,
    Sean

    ... I haven't lost my mind; it's backed up on tape somewhere!
    ___ MultiMail/Win v0.52

    --- Maximus/2 3.01
    * Origin: Outpost BBS // bbs.outpostbbs.net:10123 (618:618/10)
  • From Tiny@618:500/32 to Sean Dennis on Mon Mar 1 12:55:52 2021
    Sean Dennis wrote to Shawn Highfield <=-

    Found this recipe and got it for you. This was an absolute PITA to get into MM but it was worth it. It's from Peugot (yes, -that- Peugot) and
    I thought it might be good for Andrea.

    Very close to the bread I make now. I also add a bit of Xanthan Gum which
    helps emulate gluten to keep it from falling apart when you eat it.

    I've saved this one anyway and as I have everything recomended will do
    a side by side maybe tomorrow if my hands are up to it. The dough hooks
    in my sunbeam are more of a pain to use then just doing it by hand.

    This is our favorite bread machine bread. I just replace the bread
    flour with GF AP flour and I added the XG again and didn't save the
    large size loaf recipe as we don't eat enough bread.

    MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

    Title: Garden Herb Bread **Favorite**
    Categories: Breads,Breadmaker,Brunch,Holiday
    Yield: 8 Servings

    2 c White Bread Flour *GF AP Flour*
    1 T Dry Milk
    1 T Sugar
    1 t Salt
    1 t Chives
    1 t Marjoram
    1 t Thyme
    1/2 t Basil
    1 T Butter
    3/4 c Water
    1 t FAST RISE Yeast OR
    2 t ACTIVE DRY Yeast
    1 t Xanthan Gum *When making GF add this/SH*

    This bread tastes like stuffing! It is WONDERFUL!!!! Here are some
    hints from the book: 1. Use dried herbs that are flaked and not
    ground. If using ground, reduce the amt. by half. If using fresh
    herbs, double the recipe.

    2. This recipe can be made with the regular, rapid, or delayed time
    bake cycles.

    This recipes comes from "Bread Electric" from the Innovative Cooking Enterprises. I make the regular size loaf in my machine. Marilyn
    Sultar
    -----

    Shawn

    ... A cult is a religion with no political power.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (618:500/32)
  • From Sean Dennis@618:618/10 to Tiny on Mon Mar 1 09:21:46 2021
    That does look rather tasty and I've saved it for here. I have no problems with gluten so I'd probably modify the recipe a little for me but all of those herbs look tasty.

    Here's something that looks good as a dessert though "999 servings" might be a bit much to ask.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Applesauce Cinnamon Bread
    Categories: Breads
    Yield: 999 servings

    1/3 c Applesauce
    3/4 c Buttermilk
    2 1/2 c Bread flour
    1 tb Cinnamon
    1 ts Salt
    2 tb Brown sugar
    1 tb Butter
    1 1/2 ts Yeast

    Place all ingredients in pan in order listed (Hitachi machine).
    Adjust as needed for your machine.

    From Automatic Home Bakery Cookbook, Hitachi

    Typed for you by: Joan Mershon

    MMMMM

    I'm connected to my BBS using ZOC and it always seems to paste the recipes correctly (I open MM's TRANSFER.TXT in Notepad++).

    Later,
    Sean


    --- Maximus/2 3.01
    * Origin: Outpost BBS // bbs.outpostbbs.net:10123 (618:618/10)
  • From Tiny@618:500/32 to Sean Dennis on Tue Mar 2 11:21:40 2021
    Sean Dennis wrote to Tiny <=-

    That does look rather tasty and I've saved it for here. I have no problems with gluten so I'd probably modify the recipe a little for me
    but all of those herbs look tasty.

    Just leave out the XG and use bread flour. It's perfect that way.

    I'm connected to my BBS using ZOC and it always seems to paste the
    recipes correctly (I open MM's TRANSFER.TXT in Notepad++).

    Yeah semedit messes up a bit and I have to reformat but whatever. :)
    Here's a favorite I make when the apples are cheap and everywhere.

    MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

    Title: Amish Apple Fritter Bread (From Facebook - **Favorite**)
    Categories: Bread,Dessert
    Yield: 6 Servings

    1/3 c brown sugar
    1/2 t Cinnamon
    1/2 c (1 stick) unsalted butter
    -softened
    2/3 c sugar
    2 eggs
    2 t Vanilla extract
    1 1/2 c all purpose flour
    2 t baking powder
    1/4 t salt
    1/2 c milk
    1 1/2 c diced apples (about 4 med
    apples),Mixed With A Little
    -Cinnamon & sugar to coat
    Powdered Sugar Glaze
    1/2 c powdered sugar
    1/2 T butter,softened

    [Note: Just look at those chunky moist apples in the middle. ]
    Preheat the oven to 350. Spray loaf pan with nonstick cooking spray so
    it slides out easily.

    Mix the first two ingredients, the brown sugar and cinnamon together in
    a bowl and set aside.

    In a large mixing bowl, beat together the sugar and butter until smooth.

    Beat in the eggs and vanilla until blended.

    In a medium bowl, stir together the flour, baking powder and salt.
    Add this mixture to the other and stir until well blended.

    Pour the milk into the batter and blend until smooth.
    Pour half the batter into the prepared loaf pan.
    Then add half of your chopped apple mixture.
    Pour the rest of the batter on top of the apples.
    Top with remaining apples and pat them slightly into the batter.
    Sprinkle with the brown sugar and cinnamon mixture you had set aside.

    Bake in a preheated oven until a toothpick inserted comes out clean, approximately 60 to 70 minutes.

    To make the powdered sugar glaze, blend the powdered sugar and butter
    together until smooth, mix in the milk and vanilla until a nice, smooth
    glaze consistency. Let the Apple fritter loaf cool about 30 minutes
    before pouring the glaze on top. Wrap up to give as gifts or slice into
    desired slices.

    Middle apple layer with the apples mixed with Cinnamon & Sugar.
    More apples patted into batter on top and then topped with the brown
    sugar mix.
    Baking up golden brown like a giant apple fritter.

    -----



    ... Love is what you've been through with somebody.

    --- EzyBlueWave V3.00 01FB001F
    * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (618:500/32)