Search Results for '("C'

[rottiedogs]

Millie’s Dill Pickles
Submitted by biglakejudy on February 22, 2009 at 10:32 pm

DESCRIPTION
Millies Dill pickles

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
make a solution of
1 cup salt
3 quarts water
1 quart vinegar (I use apple cider)

Bring to a boil. Take clean jars and stuff any or all of the following in. Fresh dill, lots of it. A chunk of horseradish , hot peppers, about a tablespoon or so of pickling spice, garlic, gotta have garlic and of course, freshly picked cucumbers. Oh, make sure you really wash the cukes. I used to do so many jars of pickles that I would put the washer through a cycle with TSP in it to clean it out and then wash the cukes on gentle cold cycle. I try to keep them small and I never cut them. Always use them whole. Have your lids hot then pour the BOILING LIQUID over the cukes, immediately put on the lids and your done. Dont shake them up and let them set at least a couple of weeks. You can also make California Mix with this.

[rottiedogs]

Mama D’s Italian Focaccia
Submitted by biglakejudy on April 13, 2010 at 10:47 am

DESCRIPTION
Mama D's Italian Focaccia

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
3 cups warm water
1 tablespoon yeast
1/2 teaspoon sugar
1 tablespoon salt
6-8 cups unbleached flour
dissolve the sugar in the water,then spinkle in the yeast to proof. Once proofed, add the salt and 4 cups of the flour and beat until smooth and beyond. (I find the more I beat the dough at this point, the lighter the bread is) Add in enough flour to make a good stiff dough, then knead until smooth and soft as a bambino's behind. (this is how its written!!!!!)
Grease a good sized bowl and turn the bread over in it, lightly greasing all sides. I usually sprinle the top with a bit of flour, then cover with plastic wrap. Leave to rise until doubled in a warm place. When doubled, punch down. Briefly knead and return to bowl and cover again and let rise. When doubled, preheat oven to 450.
I take a half sheet pan, put down some parchment and let rise. Then I poke my fingers all over it and proceed however you wish. Usually drizzle olive oil, a sprinkle of salt, herbs, onion. Bake until done.

[rottiedogs]

Fruitcake
Submitted by biglakejudy on November 18, 2007 at 6:25 pm

DESCRIPTION
Fruitcake

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
1 pound butter
4 cups sugar
2 cups pineapple juice
12 eggs
8 cups flour
4 tsp baking powder
1 tsp salt
4 cups white raisins
6 cups mixed fruit ( I use about 4 cups mixed and then add extra red/green cherries, citron, pineapple bits to make up the difference, all from KA)
1 quart pecans
1 quart walnuts
2 tsp nutmeg
4 tsp lemon extract
2 tsp mace.

Cream butter and sugar, add eggs, mix. Sift flour and b.p., salt. Add alternately with pineapple juice, Dredge fruit with a little flour, throw in, add nuts and raisins.
I mix the liquid in my kitchen aide and then mix it by hand in a very large bowl. Put into greased/floured pans. Bake at 300 until toothpick comes out clean. I use a wide variety of pan sizes in the oven at the same time. Some are done, the tiniest in about 20 to 30 minutes others take longer. Turn out of pans and let cool. In the meanwhile, cut up muslin that has been washed into appropriate sizes for loaves. Wrap loaf in muslin, douse with brandy and then wrap in heavy duty tinfoil. In about four days, do it again. Then again in about four days. The first time the brandy will soak in right away. The next time, not so much brandy and it takes longer to disappear. The first time maybe a tablespoon? After that not so much. I make these the day after thanksgiving for eating on the Christmas day. I douse them maybe five or six times?
These are so good. People who hate fruitcake love these. Love judy

[rottiedogs]

Fluffy Whole Wheat Bread
Submitted by biglakejudy on November 18, 2007 at 6:22 pm

DESCRIPTION
Fluffy whole wheat bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Yes, you have read that right. Im going to post a great bread recipe out of Back Home Magazine 1998 oct. Its called the unhurried loaf and its a wonderful fluffy soft all whole wheat loaf. Its truly worth the time to produce this bread. makes one loaf

WHOLE WHEAT BREAD
1 1/3 cups buttermilk
2-4 tablespoons honey
1 teaspoon yeast
some of the flour
2 tablespoons butter
1/2 teaspoon salt
more flour, around four cups.

Heat your milk to lukewarm, add honey and yeast and let it proof. Add just enough whole wheat flour (the absolutely freshest you can lay your hands on) to make it mildly thick. Cover and leave for two to three hours, go back once in a while and stir it down. Now add salt, fat and only as much flour as you can comfortably stir in. Mix well by hand or dough hook. Remember, err in the side of too little not too much. Dough should just leave the sides of the bowl. Cover, leave alone for another hour. (unhurried) Turn out on a LIGHTLY floured surface and start to knead. Keep it slightly sticky or you will destroy your hard earned fluffy loaf. A perfectly kneaded dough is agressively resilent and just barely sticky. Grease your bread pan. Let rise once more. about half an hour or so. This loaf has little to none oven spring so let it get just about where you want it to be. Tuck into a 350 oven very gently. In about 35 minutes give it the thump on the bottom for the usualy sound. Err on the side of five more minutes if in doubt. Cool on rack. Smile from ear to ear when you cut it. Its really really good. People will not believe its all whole wheat.

[rottiedogs]

Easter Bread
Submitted by biglakejudy on March 14, 2010 at 12:50 pm

DESCRIPTION
Easter Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
4 beaten eggs
1 cup sugar
1 cup warm water
1 cup melted shortening
1 ¼ cup cream
1 package yeast
Dash of salt
2 level teaspoons turmeric
(this was originally made with saffron, hence the yellow color)
2 tablespoon anise
1 cup raisins
Mix all ingredients and add enough flour, 5-6 cups, to make a nice soft dough. Keep warm and let rise and knead down twice. Let rise and put into greased pans and bake 25-30 minutes at 350. This is usually frosted.

[rottiedogs]

Croissants
Submitted by biglakejudy on March 14, 2010 at 12:51 pm

DESCRIPTION
Croissants

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Croissant Dough

37 cups flour
3 cups wheat flour
1 pound butter broken in
Dash salt

6 tablespoons yeast (this now seems like a lot to me?)
1 cup brown sugar
3 cups warm water
Proof yeast in water

¾ gallon warm milk (12 cups)

When yeast is activated, pour mixture into dry ingredients, mix on low speed. While mixing, slowly pour in milk, dough should be lumpy and elastic.
Turn dough out onto floured sheet pan, pat into rectangle, cover, refrigerate and rest for 30 minutes

Cream seven pounds of butter
Roll dough into large rectangle, cover 2/3 of the dough with the softened butter. Fold uncovered 1/3 into center, then final third into center. This is enrobing

Turn dough 90 degrees, roll again into large3 rectangle, fold as before. This is the first 3-fold. Set dough on floured sheet pan, refrigerate to rest another 30 minutes.

Put 2 more 3-folds on the dough. Divide into 5 batons. Refrigerate or freeze as ‘kneaded’.

Each baton make 24 croissants.
Bake at 425 until light and brown. (we used to ‘lift’ them and when they were ‘light’ they were done. 15-18 minutes?

I have never liked handling this dough. It is clammy and cold to me. But it does make wonderful croissants. You can tuck in some chocolate chips and cream cheese or some jam and cream cheese when you rol

[rottiedogs]

Cheese Baked Eggs
Submitted by biglakejudy on November 20, 2007 at 1:38 pm

DESCRIPTION
Cheese Baked Eggs

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
BRUNCH: Cheese baked eggs for a crowd.
this recipe is from one of my restaurants in Seattle, the HiSpot Cafe. You can make a whole bunch of these and put them on a cookie sheet in the oven and have different eggs for everybody and still free yourself up to drink Mimosas with the gang. The only limitation is your imagination.
Take an oven proof dish. Like one of those glass custard cups you never know what to do with. I used a 6 ounce boat. Grate a high quality swiss into the bottom. It just needs to cover it. Crack in two eggs, put in a float of half and half (ok ok milk if you so desire, but you only live once) The yolks should be sticking out like eyeballs. top with another light layer of swiss. Bake at 400 until they start to brown just a tad on the top.
Now, heres where it gets fun fun fun. Cheese, eggs, cream, two teaspoons of pesto, cheese=Pesto baked eggs. Cheddar cheese on bottom, eggs, cream, green chilies, black olives, tomatoes, swiss on top=Santa Fe Bake. Cheese, eggs, cream, crumbled cooked bacon, crumbled blue cheese, swiss on top=B and B Bake. Cheese, eggs, cream, SMOKED SALMON, scallions, swiss= Heaven in a dish. Smoked chicken, chili con carne, sausage, ham, you name it you can do it. Only rules??? Cook the meat and sometimes you have to sautee some of the veggies. Any cheese on the bottom, swiss ALWAYS ALWAYS on the top. Enjoy, I sold thousands of these babies and people just loved 'em. Funny thing??? I can't eat them anymore. Ate too many...Oh, and even if you overcook them? They are still wonderful. Judy

[rottiedogs]

Sugar Free Pumpkin Cheesecake
Submitted by bivs99 on March 27, 2004 at 9:55 am

DESCRIPTION
Sugar-free Pumpkin Cheesecake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
This is my sugar-free version of a recipe from the Joy of Cooking. I have made it with and without sugar, and it always gets raves from my family.

Makes one 9" cheesecake

Preheat the oven to 375F. Spray a 9" springform pan (including the sides) with Pam and set aside.

Process in the food processor until you have coarse crumbs:
180 g (6.3 oz; 2 cups) walnuts or pecans

Place in a medium bowl. Add and mix with a fork:
56 g (2 oz; 4 tablespoons) softened unsalted butter
3 tablespoons Splenda [or regular sugar]

Use your knuckles to press the mixture evenly into the bottom of your pan. Bake about 10 minutes, until golden brown.

Preheat the oven to 350F.

Combine in a medium bowl:

23 g (.8 oz; 13 tablespoons) Splenda
13 g (.5 oz; 2 1/2 teaspoons) molasses
[or substitute 160 g (5.6 oz; 13 tablespoons) brown sugar]

1 teaspoon ground cinnamon
1/3 teaspoon ground cloves
1/3 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg

Beat with a standing or hand-held mixer just until softened:
566 g (20 oz) solid cream cheese

Gradually add the sugar mixture while the mixer is running and beat until smooth and creamy (1 to 2 minutes). Scrape down the bowl and beaters.

Beat in one at a time until well blended:
3 large eggs
2 egg yolks

Beat in just until mixed:
222g (7.8 oz; 1 1/4 cups) canned pureed pumpkin [not pie filling]

Scrape the bowl again and make sure everything is well mixed.

Bring about a quart of water to a boil in a pan or teakettle.

Take the reserved springform pan and wrap the pan in a sheet of heavy-duty aluminum foil that is large enough to come all the way up the sides. Scrape the cheesecake batter into the pan and smooth the top with a spatula. Set the cheesecake pan inside a roasting pan, place on the oven shelf, and pour boiling water into the roaster until it comes about halfway up the side of the cheesecake pan. (This is your water bath.)

Bake at 350F for 30 minutes, then reduce the heat to 325F and bake for about 10 minutes longer, until the cheesecake edges are puffed but the center still looks moist and jiggles when you shake the pan.

Near the end of baking, whisk together:
300 g (10.6 oz; 1 1/4 cups) sour cream

9 g (.3 oz; 5 tablespoons) Splenda
5 g (1 teaspoon) molasses
[or substitute 60 g (2.1 oz; 5 tablespoons) brown sugar]
1 1/4 teaspoons vanilla extract

Scrape this mixture on top of the hot cake and tilt the pan to spread evenly. Return the cake to the oven for 7 minutes. Remove from the oven.

Place the cake on a cooling rack and cover with a large inverted bowl or pot. This will slow the cooling and prevent cracks in the cake. Let cool completely (I leave it overnight) and refrigerate when cool. Refrigerate at least 6 hours before serving.

[rottiedogs]

Spaghetti With Fish Sauce (Salt Free If Desired)
Submitted by bivs99 on March 27, 2004 at 10:01 am

DESCRIPTION
Spaghetti with Fish Sauce (salt-free if desired)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
This is my version of a recipe I saw on the Molto Mario TV show. You can play with the quantities and seasonings to suit your taste. The recipe can be made with or without salt. (If you want it salt-free, use canned tomatoes without added salt.)

If you use frozen fish in this recipe, just cook it longer (probably 15-20 minutes).

Serves 4

1 large (Spanish) onion, coarsely chopped
3 garlic cloves, thinly sliced
1 tablespoon olive oil
1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
28-oz can tomatoes (with or without salt, as desired), diced or crushed with your fingers
1/2 green pepper, cored and thinly sliced
1/4 teaspoon red pepper flakes (optional)
Salt if desired
1/2 cup water
1/2 cup dry white wine
1 pound white fish fillets or steaks, such as cod, haddock, halibut, or snapper
8 oz. spaghetti or linguine

In a large skillet over medium heat, saute onion and garlic in olive oil until softened. Add all but 1 tablespoon of the parsley, the tomatoes, green pepper, and pepper flakes (if using). Cover and cook over low heat for 20 minutes.

Bring a pot of water to a boil to cook the pasta. Cook to your taste and drain.

While the pasta water is heating, add water and wine to the sauce and bring to a simmer. Add fish steaks, spooning sauce over to cover. Cook, covered, 10-15 minutes at medium/high heat, until fish is cooked through. Remove with a slotted spoon and set aside.

Uncover the skillet, bring the sauce to a boil and reduce until it coats the back of a spoon, removing any fish bones or skin you find. Flake the cooked fish flesh into large chunks and return to the reduced sauce. Cook for 5 minutes to blend the flavors. Add the drained spaghetti to the sauce, toss to coat and heat briefly to blend everything together. Taste for seasoning and add salt if desired. Serve topped with the reserved parsley.

[rottiedogs]

Salt Free White Bread
Submitted by bivs99 on September 13, 2003 at 11:48 pm

DESCRIPTION
Salt-Free White Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe was inspired by "The No-Salt, Lowest-Sodium Cookbook" by Don Gazzaniga, which has a good section on salt-free bread baking. I have made a number of changes to suit my own taste, including baking the bread in the oven, rather than the machine. (I think this gives a much better texture and appearance.)

Makes 2 1-lb loaves

310 g (11 oz) warm water
2 egg yolks (40g)--or substitute 2 tablespoons plus 2 teaspoons vegetable oil
32 g (2 1/2 teaspoons) sugar
560 g (19.8 oz/4 cups) bread flour
4g (1 1/2 teaspoons) vital wheat gluten
Few shakes potassium chloride salt substitute, if desired
2 1/2 teaspoons (7g) instant yeast

Place the ingredients other than the yeast in a bread machine in the order listed. Make a "well" in the dry ingredients and pour the yeast into it. Select "dough cycle" on the machine and run. Watch the machine at the beginning of the mixing cycle and sprinkle in a small amount of water if the dough seems too dry. Check dough for doubling 5-10 minutes before timer sounds, as dough may rise faster than the machine anticipates. When the dough has doubled, the imprint of your finger will remain when you poke the dough.

Before removing the dough from the machine, flour your hands (this dough can be a bit sticky). Gently remove the dough from the machine and sprinkle with flour if sticky. Divide into two equal portions; form each half into a log slightly longer than your loaf pan. Gently pat the log into a rectangle and roll up into a loaf shape, as if you were rolling a jelly roll. Place each loaf into a well-oiled loaf pan, tucking the ends underneath. Cover pans with a kitchen towel, and allow to proof for 20-30 minutes at room temperature, until the loaves rise just above the top of the pans.

While the loaves are proofing, preheat the oven to 450 degrees (using a baking stone, if you have one, on the middle shelf). On the lowest oven shelf, place an empty metal pan (such as a loaf pan); this will be your steam pan. Just before baking, bring two cups of water to a boil in a saucepan.

When ready to bake, place the loaves in the oven. Quickly and carefully (making sure not to splash yourself or the oven glass), pour the boiling water into the steam pan. Shut the oven door. Wait 30 seconds and spray warm water into the oven, using a spray bottle or plant mister. Shut the door. Repeat the sprays two more times at 30-second intervals. (The steam gives the bread a crisp crust.)

Lower the oven temperature to 350 and bake for about 30 minutes, until the loaves are golden brown and sound hollow when tapped. (Lower the temperature while baking if they are getting too brown.) When done, internal temperature will be about 200 degrees.

Remove from the pans and cool on racks before slicing.

Note: Due to the lack of salt, this bread spoils quickly and must be stored in the freezer. (Slice before freezing.) If this is impractical, a tablespoon of white vinegar added to the recipe will extend the shelf life somewhat.

[rottiedogs]

Salt Free Sourdough Rye
Submitted by bivs99 on April 10, 2004 at 12:08 pm

DESCRIPTION
Salt-Free Sourdough Rye

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This recipe was inspired by the New York Deli Rye recipe in The Bread Baker's Apprentice by Peter Reinhart. I have modified it for salt-free baking and greater convenience (I use dried onions instead of the sauteed ones in the original recipe).

For best flavor when making this bread, I recommend keeping your starter quite sour. (I.e. don't throw away any between uses and replace with fresh flour, as often called for in sourdough instructions.) I have a separate rye starter that I feed with only whole-grain rye flour, but many people just feed rye to their white flour starter.

I also highly recommend that you add some of the King Arthur Deli Rye Flavor to your dough. Although this is optional, I think it adds an extra flavor boost that is usually provided by the salt.

Finally, I like to grind up the caraway seeds. I like the texture better, and they give the bread a lovely honey-brown color.

Makes 2 2-lb. loaves

198 g (7 oz; 1 cup) active sourdough starter, fed with whole-grain rye flour
127 g (4.5 oz; 1 cup) white rye flour
112 g (4 oz; 1/2 cup) water
112 g (4 oz) dried toasted onions rehydrated with 224 g (8 oz; 1 cup) water [or substitute 340g (12 oz) fresh onions sauteed in 1 tablespoon oil]
5 g (1 teaspoon) oil

The night before you plan to bake, combine the above ingredients in a small bowl. Cover with oiled plastic wrap and ferment in a warm place for 1-2 hours, until it bubbles and foams. Refrigerate overnight.

1 recipe starter (previous section)
127 g (4.5 oz; .9 cup) bread flour
127 g (4.5 oz; .9 cup) first clear flour
127 g (4.5 oz; 1 cup) white rye flour
24 g (2 tablespoons) brown sugar
1/4 teaspoon instant yeast
1/2 teaspoon potassium chloride salt substitute (optional)
2 teaspoons King Arthur Deli Rye Flavor (optional)
2 tablespoons caraway seeds, ground or left whole (your choice)
26 g (2 tablespoons) solid shortening or vegetable oil
240 g (8.5 oz; 1 cup) lukewarm buttermilk
60-120 g (2.1-4.2 oz; 1/4-1/2 cup) water, as needed

1 egg white, beaten until foamy

Take the starter out of the refrigerator an hour ahead, to allow it to warm up.

Combine the flours, brown sugar, yeast, salt substitute, rye flavor, and caraway seeds in the bowl of a standing mixer (or regular bowl). Add the starter, shortening and buttermilk. Mix with the paddle (or by hand) until the dough comes together in a ball. Add water as needed to produce a soft, somewhat sticky dough. Allow to rest for 5 minutes.

Switch to the dough hook (or knead by hand) and knead for 4 minutes or so on medium speed (#4 on the Kitchen Aid). Sprinkle in a bit more flour if the dough is sticking hopelessly to the bowl, but this dough is going to be quite soft. Don't go beyond 4 minutes in the mixer or the dough will become a sticky mess!

Before removing the dough from the mixer, spray the dough, your hands and work surface with nonstick spray. Turn the dough onto your work surface and gently knead for another minute to "finish" it. Oil the mixer bowl, return the dough to the bowl, and cover with oiled plastic wrap. Ferment in a warm place about 1 hour, until it doubles in size.

Preheat your oven to 400 degrees (350 if baking in pans).

Turn the dough onto an oiled work surface and divide into two parts (or more if making smaller loaves). Take each portion and gently pat into a rectangle about 4" longer than your desired loaf size. Form a loaf by folding this rectangle into thirds like a letter, with the two edges meeting in the middle. Press the seams together to seal. Fold the edges up, about 2" on each side, so the loaf is the length you want. (The loaf will be upside down, seam side up, at this point.) Gently roll the finished loaves right side up onto a baking sheet covered with oiled parchment. [You can place the loaves in baking pans if you prefer.] Cover with oiled plastic wrap.

Proof in a warm place 60-90 minutes, until the dough looks puffed and bloated and starts to spread out sideways. Brush with the beaten egg white. Bake for 35-45 minutes until golden brown. Internal temperature will be about 200 degrees.

Note: due to the lack of salt, this bread will not keep as long as salted bread. It is best stored in the freezer (slice before freezing).

[rottiedogs]

Salt Free Sourdough English Muffins
Submitted by bivs99 on July 13, 2004 at 12:19 pm

DESCRIPTION
Salt-Free Sourdough English Muffins

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
This recipe was inspired by chard's wonderful Sourdough English Muffins. As well as omitting the salt, I have doubled the amount of sourdough starter, made the dough wetter, and added my own preparation instructions.

The key to getting that holey English muffin texture is a very wet dough and a long kneading time, so follow recipe directions carefully for best results.

Makes 12 standard-size muffins (about 2 oz each)

224 g (8 oz; 1 cup) active sourdough starter
240 g (8 oz; 1 cup) milk--soy milk may be substituted
224 g (8 oz; 2 cups) all-purpose flour, plus 84 g (3 oz; 3/4 cup) additional
12 g (1 tablespoon) sugar--or use 1 tablespoon Splenda
1 1/2 teaspoons sodium-free baking soda (or 2 teaspoons regular)

Combine starter, milk and the first 224g flour in the bowl of a standing mixer. Stir well, cover with plastic wrap and ferment in a warm place for a couple of hours, until light and bubbly. (If you wish to leave it overnight, ferment for an hour at room temperature and then refrigerate. In the morning, allow to warm up before proceeding.)

When the starter is ready, combine the remaining ingredients and add to the bowl. Mix well. Knead with the dough hook at medium speed (#4 on the Kitchen Aid), or by hand, for 10 minutes. The dough will be very sticky, but DO NOT ADD ANY ADDITIONAL FLOUR. If kneading by hand, spray the dough, your hands and work surface liberally with Pam, respraying as needed to prevent sticking.

When ready to remove the dough from the bowl (if machine kneaded), spray it, your hands, work surface with Pam. Using a flexible dough scraper or stiff spatula (also sprayed with Pam), scrape the dough out of the bowl and knead by hand a few turns to "finish" it. Sprinkle the top and bottom of the dough generously with flour. Have a pile of flour nearby on your work surface as well.

Prepare 2 half-sheet pans by lining with parchment and spraying generously with Pam. Using a metal dough scraper or sharp knife, cut off pieces of dough about 63 g (2.2 oz) in weight. Roll each piece of dough in the pile of flour as you cut it off, weigh it, form it into a ball and place on the parchment. Gently flatten into a disk 1/4-1/2 inch thick. Allow several inches of space, minimum, between muffins to allow for expansion.

When each pan is filled up (you can fit 6-8 on a half sheet), cover with plastic sprayed VERY GENEROUSLY with Pam. (You don't want to skimp because otherwise the muffins will rip when the plastic is removed.) Leave to proof in a warm place 30-45 minutes, until doubled and puffy looking. When you see small air bubbles begin to form between the plastic and the muffins, they are ready. Do not over-proof, as the muffins will spread sideways and not rise as much on the griddle. If in doubt, go with less time.

Near the end of the proofing time, heat a griddle to medium-low. Spray with Pam. When done proofing, carefully peel the plastic from the muffins. Using scissors, cut the parchment paper apart so each muffin is sitting on its own individual square of paper. Bring the paper over to the griddle, turn upside down and dump onto the griddle. Gently peel the paper off the top of the muffin. Work quickly to avoid over-proofing the muffins that are waiting.

Cover the griddle and cook 8-10 minutes per side, until the bottoms are deep golden brown. Remove and cool on a rack.

Note: due to the lack of salt, these muffins do not keep as long as the salted kind and are best stored in the freezer. "Fork split" (but do not separate) before freezing.

[rottiedogs]

Salt Free Pizza
Submitted by bivs99 on July 17, 2004 at 7:34 am

DESCRIPTION
Salt-Free Pizza

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
This recipe was inspired by the Whole Wheat Pizza Dough in the New Basics Cookbook. (I eventually converted it into a salt-free recipe with 100% white flour.)

Because this recipe uses a "normal" amount of yeast, it rises VERY QUICKLY (well under an hour). I like this for the convenience, and the flavor still seems very good. If you want to slow the rise, cut down the yeast.

I give quantities for both a single batch and a triple batch (I like to freeze the other two portions for later use). If you like, you can substitute whole-wheat flour for half (by weight) of the bread flour.

Makes 1 or 3 14-16" pizzas (depending on how thin you roll it out)

For a single batch:

240 g (8 oz; 1 cup) warm water
5g (2t) instant yeast or 1 package active dry
340 g (12 oz; 3 cups) bread flour
[or substitute 170 g (6 oz; 1 1/2 cups) bread flour plus 170 g (6 oz; 1 1/4 cups) whole-wheat flour]
15 g (1 tablespoon) olive oil
1/2 teaspoon salt (optional)

For a triple batch:

720 g (24 oz/3 cups) warm water
16 g (5 3/4 teaspoons) instant yeast or 3 packets active dry
1020 g (36 oz; 7 1/4 cups) bread flour [or substitute 510 g (18 oz; 3 1/2 cups) bread flour and 510 g (18 oz; 4 1/4 cups) whole wheat flour]
45 g (3 tablespoons) olive oil
1/2 teaspoon potassium chloride salt substitute, if desired

Place the ingredients in the bowl of a standing mixer and mix with the paddle. Dough should form a coarse ball and clean the sides of the bowl. Switch to the dough hook and knead for 5 minutes at medium speed (#4 on the Kitchen Aid), sprinkling in a little flour if dough starts to stick to the bowl while kneading. Dough should be smooth, elastic and slightly tacky (but not sticky).

With floured hands, remove the dough from the bowl. Sprinkle with a little flour and knead by hand for a minute to finish it.

Scrape any stray bits of dough from the mixer bowl, spray well with nonstick spray, and return the dough to the bowl. Cover with oiled plastic wrap and let rise at room temperature until doubled in bulk. CHECK CAREFULLY--THIS CAN TAKE AS LITTLE AS 20 MINUTES.

When doubled, turn the dough out of the bowl and divide into three equal parts. To freeze, wrap each portion in plastic wrap (not too tightly, it expands as it freezes) and place in a Ziploc bag.

An hour before baking (do this before making the dough if you are making the pizza right away), preheat the oven to its maximum possible temperature, placing a baking stone (if you have one) on the lower shelf.

Before rolling out the dough, allow it to rest (covered with oiled plastic wrap) for at least 15 minutes. If you do not have a stone, roll out the dough on your oiled pizza pan. Otherwise use a mat (I like Silpat), or do it directly on the pizza peel. (I prefer to stretch the dough on my Silpat, then turn it out onto the peel.)

To stretch the dough,form the ball of dough into a disk with floured hands and press it out to the desired diameter using a rolling pin and/or your hands. (I start with the rolling pin, then use my hands.) If the dough stretches too thin or tears, just patch it with another piece of dough.

Cover the rolled-out dough with oiled plastic wrap and allow to rest for a couple of minutes before topping (next section).

When pizza is ready to bake, place into the oven and bake for about 6 minutes, until the crust blisters and blackens in a couple of spots. Remove and slice.

Classic "pizza Margherita": Top each pizza with a smear (just over half a cup) of salt-free tomato sauce. Don't use too much or it will be soggy! You can make your own sauce, or use salt-free spaghetti sauce (a couple of brands are in supermarkets now, such as Enrico's and Francesco Rinaldi) or Hunt's No Salt Added Tomato Sauce (comes in small cans). If you use commercial sauce, spike it with a couple of teaspoons of balsamic vinegar to improve the flavor. If you don't have sauce on hand, use salt-free canned tomatoes (Eden Organic or Italian tomatoes with very little salt, such as La Squisita or La Valle).

After the tomato sauce, scatter a generous amount of thinly sliced garlic (this will take 4-6 cloves). Then add a couple of tablespoons of finely chopped onion. Finally comes the cheese; I am able to get salt-free mozzarella in New York but use whatever is available. If you can handle the sodium (about 80 mg), sprinkle a tablespoon of grated parmesan cheese on top.

If you like, top the pizza with sliced red and green peppers and/or sliced onions.

Fresh tomato pizza: This is my favorite when tomatoes are in season. Brush the dough with olive oil, then add the sliced garlic and chopped onions as in the recipe above. Top with sliced tomatoes, a small amount of cheese (if desired) and a sprinkling of parmesan.

"White pizza": This is a good way to use salt-free swiss or gouda cheese if the mozzarella is unavailable. Make as for the fresh tomato recipe, omitting the tomatoes and using extra garlic. Add a little chopped basil or rosemary if you like. Top with any cheese you like, or none at all.

[rottiedogs]

Salt Free “Moomies Buns"
Submitted by bivs99 on September 15, 2003 at 10:49 am

DESCRIPTION
Salt-free "Moomie's Buns"

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I tried my hand at making the world-famous Moomie's Burger Buns without salt and they came out great! So to help any other salt-free bakers out there, I've taken the liberty of posting my own version of the recipe. (The ultimate credit goes to Moomie, of course.)

Moomie makes her buns with all-purpose flour but I think bread flour is best for the salt-free version.

Makes 12 buns (I make mine smaller than Moomie's)

240g (1 cup) water
26g (2 tablespoons) unsalted butter
1 egg
455g (3 1/4 cups) bread flour
48g (1/4 cup) sugar
1 teaspoon onion powder
Few shakes potassium chloride salt substitute, if desired
1 1/4 teaspoons instant yeast

2 teaspoons dried minced onion

Add all ingredients except the minced onion in your bread machine in the order listed. Select "dough cycle" and run the machine. When the "raisin buzzer" sounds at the end of the kneading period, add the minced onion and let the machine mix it in. Let the dough rise, checking a few minutes before the final timer sounds because the dough may rise faster than the machine anticipates.

Gently remove the dough from the pan and turn out onto a mat or floured surface. Divide into 12 equal parts. To quote Moomie, "Slap each piece into a bun shape. Usually 4 or 5 slaps will do it." Place on greased pans and proof at room temperature for 30 minutes or so, until the buns are about 1 1/2 times their original size.

While the buns are proofing, preheat the oven to 375 degrees. Bake for 12-15 minutes until golden brown. Cool on baking racks.

Note: Due to the lack of salt, these buns spoil quickly and must be stored in the freezer.

[rottiedogs]

Salt Free French Bread
Submitted by bivs99 on May 08, 2004 at 8:59 pm

DESCRIPTION
Salt-Free French Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This is my own salt-free version of the classic recipe in Peter Reinhart's The Bread Baker's Apprentice. I make double the recipe in order to reserve half as starter for the next batch (see instructions).

Makes 2 lbs bread, plus starter for next batch

284 g (10 oz/2 1/2 cups) all purpose flour
284 g (10 oz/2 cups) bread flour
1/3 teaspoon instant yeast
340-396 g (12-14 oz/1 1/2 to 1 3/4 cups) water

Combine the dry ingredients in the bowl of a standing mixer. Add the lowest amount of water specified and mix with the paddle until the mixture forms a coarse ball. (Add more flour or water if necessary.) Switch to the dough hook and knead 4 minutes at medium speed (4 on the Kitchen Aid), adding flour and/or water as needed to achieve the proper consistency. The dough should be tacky but should not stick to the sides or bottom of the bowl. (If it starts to stick, sprinkle a little flour over the dough.)

Remove the dough from the bowl, sprinkle it with a bit of flour, and knead briefly by hand a few turns to finish it. It should have a smooth, elastic texture.

Scrape any stray bits of dough from the mixer bowl, spray it well with nonstick spray, and return the dough to the bowl. Cover with oiled plastic wrap and leave to rise at room temperature about one hour, or until it reaches 1 1/2 times its original size. Refrigerate overnight. Use the next day or freeze in a Ziploc bag.

1 recipe starter (previous section)
284 g (10 oz/2 1/2 cups) all purpose flour
284 g (10 oz/2 cups) bread flour
1/2 teaspoon instant yeast
1/2 teaspoon potassium chloride salt substitute (optional)
340-396 g (12-14 oz/1 1/2 to 1 3/4 cups) water

Remove the starter from the refrigerator (or thaw) about an hour in advance. Cut or tear the starter into small pieces and place in the bowl of a standing mixer. Add the rest of the ingredients, using the lower amount of water, and mix with the paddle until the mixture forms a coarse ball. (Add more flour or water if necessary.) Switch to the dough hook and knead 6 minutes at medium speed (4 on the Kitchen Aid), adding flour and/or water as needed to achieve the proper consistency. The dough should be tacky but should not stick to the sides or bottom of the bowl. (If it starts to stick while kneading, sprinkle a little flour over the dough.)

Remove the dough from the bowl, sprinkle it with a bit of flour, and knead briefly by hand a few turns to finish it. It should have a smooth, elastic texture.

Scrape any stray bits of dough from the mixer bowl, spray it well with nonstick spray, and return the dough to the bowl. Cover with oiled plastic wrap and leave to rise at room temperature 1-2 hours, or until it doubles in size.

Gently remove the dough from the bowl and turn out on a mat or floured surface. Measure out half the dough and reserve as starter for the next batch (freeze in Ziploc bag).

Take the remaining half of the dough and divide into three equal parts. Form each into a ball by grabbing the bottom of the dough and pulling underneath, stretching the top tightly.

For long loaves, make balls as described above. Cover each with oiled plastic and allow to rest for 10-15 minutes. It is easiest to do the shaping directly on top of oiled parchment paper. Gently flatten each ball into a rectangle. Take one long side and fold toward the middle, as if you were folding a letter. Press down hard on the fold with the side of your hand to seal. Take the other long side and fold up and over the first fold. Press and seal again. Roll the loaf over so the seam is underneath. This is a batard (torpedo shape). Cover and rest again. You can bake this way or go on to make baguettes.

For baguettes, elongate each batard by gently pulling and stretching. Flatten the dough slightly and do the "letter fold" as you did for the batard, pressing down hard on the seams to seal. Gently pull, stretch and roll the loaf until it is the length and thickness you want. Roll the baguettes over so the seams are underneath.

Place the baguettes in a baguette pan, between the folds of a floured linen towel (a "couche"), or on oiled parchment paper. Cover with a kitchen towel and proof at room temperature for 30-60 minutes, until the loaves have swelled to 1 1/2 times their original size and have a slightly bloated appearance. When the loaves are ready, make three diagonal slashes on each with a razor blade or very sharp knife. (If you are making a round loaf, slash a "pound sign" on the top.)

While the loaves are proofing, preheat the oven to 500 degrees (using a baking stone, if you have one, on the middle shelf). On the lowest oven shelf, place an empty metal pan (such as a loaf pan); this will be your steam pan. Just before baking, bring two cups of water to a boil in a saucepan.

When ready to bake, place the loaves in the oven, either on a baking pan or directly on the stone. Quickly and carefully (making sure not to splash yourself or the oven glass), pour the boiling water into the steam pan. Shut the oven door. Wait 30 seconds and spray warm water into the oven, using a spray bottle or plant mister. Shut the door. Repeat the sprays two more times at 30-second intervals. (The steam gives the bread a crisp crust.)

Lower the oven temperature to 450 and bake for 20-30 minutes, until the loaves are golden brown and sound hollow when tapped. (Lower the temperature while baking if they are getting too brown, turning off the oven if necessary.) When done, internal temperature will be 205-210 degrees. Cool on a baking rack.

Note: Due to the lack of salt, this bread spoils quickly and must be stored in the freezer. (Slice before freezing.)