Amy Scherber s Organic Whole Wheat Sandwich B

Ingredients

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Preparation
 
A sponge starter bread Mildly sweet and slightly crunchy, our version
of whole wheat oatmeal bread is great for tuna sandwiches. Cut in
thick slices, it s perfect for French toast. Shape it into rolls for
a dinner party or a family picnic. For variety, add one and a half
cups (seven and a half ounces) of golden raisins to the dough and
shape half of it into twists; crusty and delicious, they re good for
breakfast-on-the-go and afternoon snacks. This versatile bread is
sure to become one of your favorites.

SPONGE STARTER

1 1/2 cups (12 ounces) very warm water (105 to 115 degrees)
1/4 teaspoon active dry yeast 3 1/2 cups (16 ounces) unbleached
all-purpose flour One 2-quart clear plastic container

Mix all the ingredients together in a medium bowl and stir vigorously
with a wooden spoon for 2 to 3 minutes, until a smooth, somewhat
elastic batter has formed. The batter will be very stiff; it gets
softer and more elastic after it has proofed. You may find it easier
to mix the sponge using electric mixer, with a paddle or a dough
hook, on medium speed for 1 to 2 minutes. Scrape the sponge into a
2-quart clear plastic container and cover with plastic wrap. At this
point you have two options:

If you plan to make your dough later that same day, let the sponge
rest at room temperature until it has risen to the point where it
just begins to collapse. This may take from 6 to 8 hours, depending
on the temperature of the sponge, the temperature of the room, and
the strength of theyeast. The sponge will triple in volume and small
dents and folds will begin to appear in the top as it reaches its
peak and then begins to deflate. The sponge is now in perfect
condition to be used in a dough. It s best if you have already
weighed or measured out all of your other recipe ingredients before
the sponge reaches this point so you can use it before it collapses
too much.

If you re not planning to make your dough until the next day or the
day after, put the covered sponge in the refrigerator and let it rise
there for at least 14 hours before taking it out to use in a recipe.
Be sure to compensate for the cold temperature of the starter by
using warm water (85 to 90 degrees) in the dough instead of the cool
water specified in the recipe. Or let the starter sit out, covered,
until it reaches room temperature (this may take several hours)-but
don t let it collapse to much before you use it.

DOUGH ROLLS

This recipe can be divided into 2 dozen pieces and shaped into rolls.

Place in a square pan with rolls touching and sprinkle with oats. Let
rise for 1 1/2 to 2 hours and bake in a preheated 425 degree oven for
10 minutes. Reduce temperature to 375 degrees and bake for 15 to 20
minutes. BAKERS DOZEN AMY SCHERBER SHOW #BD1A53 Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved

 

 
Servings: 2

 

Amy Scherber s Pecan Sticky Buns
Equipment: One 9 inch square baking pan, preferably non stick, buttered on sides only; one sheet pan, lined with aluminum foil Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes. Mix the flour (Upload by user)

Anadama Bread Pan 1
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Anadama Bread 1
Recipe by: EAT L,The Best Bread Machine Cookbook Ever Madge Rosenberg Note: The original recipe called for 1 1/2 T vegetable oil for the lg loaf and (1T) for the smaller loaf. I omitted it. Could use Wonderslim or possibly applesauce instead. Add all ingredients in the (Upload by user)

Anadama Bread
Combine corn meal, shortening, molasses, salt and boiling water in a large bowl. Let stand till lukewarm. Sprinkle yeast over warm water to dissolve, then stir yeast, egg and HALF of the flour into corn meal mixture. Beat vigorously. Stir in remaining flour and mix thoroughl (Upload by user)

Angel Biscuits M_C Tx
Dissolve yeast in warm water. Sift dry ingredients. Cut in shortening, add buttermilk and yeast mixture. Knead on floured board about a minute. Roll to 1/4" 1/2" and cut in rounds. Bake at 400 for 10 minutes on greased pan. Place close together. Dough can be kept (Upload by user)

Angel Biscuits No Rising Necessary
Dissolve yeast in water. Into a bowl, sift flour with other dry ingredients. Cut in shortening, add buttermilk, then add yeast mixture. Stir until all flour is dampened. Knead on floured board a minute, roll to desired thickness, and cut with a biscuit cutter. Bake at 400 de (Upload by user)

Angel Biscuits
Fat grams per serving: Approx. Cook Time: 15min Put sugar, yeast and water in bowl and let sit. Put melted shortening and milk together making sure that it is not to hot (115 degrees). Sift together flour, baking powder and salt. Add to yeast mixture alternatly milk mixture (Upload by user)

Angel Bread
3 c white flour 1 1/4 c warm water 1 ts salt 1 1/2 TB yeast 1 TB olive oil 2 green apples chopped 1/2 c raisins 1/2 c dried apricot halves : chopped 1/2 ts cinnamon 1. Place water, flour, salt, yeast, and oil into bread machine and set (Upload by user)

Angel Rolls
Sift dry ingredients together into a mixing bowl. Add the softened yeast. milk and oil. Beat well. let rise punch down shape into rolls let rise till doubled and bake 350 for 15 to 20 minutes from Diane Lewis VGWN37A, from *Prodigy s Food and Wine Bulletin Board  b (Upload by user)

Angu Cornmeal Mush
Servings: 6 to 8 Notes: Angu (pronounced "aing goo") is a sort of polenta, one of the many cooked starch pastes one finds in Brazil. For best results, use a fine, stone ground cornmeal. DIRECTIONS: Heat the oil in a large saucepan. Cook the garlic and onion ov (Upload by user)
TAG: cornmeal, ,

Annie Mae Jones Cornmeal Muffins
1. Preheat oven to 400 F. 2. Grease 2 6 cup muffin tins with vegetable shortening or lard. Place in oven to heat. 3. Sift cornmeal, soda, and salt into a mixing bowl. 4. Beat egg with buttermilk. Heat shortening with butter until melted; add to egg and but (Upload by user)
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Annie Mae Jones Yeast Rolls
1. In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt. 2. Combine milk, water, and butter in a saucepan. Place over low heat and stir until butter is melted. Mixture should be just warm, about 115 120 F. on thermometer. 3. Gradually a (Upload by user)
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Another Lentil Loaf
Prep: Cook lentils and bay leaf in pot with 6 cups water. Bring to a boil, reduce heat, cover and simmer until lentils are soft and water has been absorbed, about 45 min. Combine bulgur and 2 cups water in a med. saucepan. Bring to a boil, reduce heat, cover and simmer (Upload by user)
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Another Sourdough Starter
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2 1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hour (Upload by user)
TAG: starter, sourdough, hours, flour, ,

Another Sourdough Starter 3
Make a starter of 1 bottle stale beer with equal parts of flour. Let set as usuall until you have a sourdough starter (about 3 days) then mix 1 cup starter with 2 cup warm water, 4 T sugar and 2 1/2 cups flour. Beat till smooth. Set in gas oven (turn off) and let sit 28 hour (Upload by user)
TAG: starter, sourdough, hours, flour, ,

Anzac Biscuits
* available at specialty food shops and many supermarkets [Editor s Note: this may just be corn syrup, like Karo s] In a large bowl, stir together the flour, oats, coconut, sugar, and baking powder. In a small saucepan, combine the butter and syrup and cook the mixture over (Upload by user)
TAG: mixture, butter, baking, ,