In article <[email hidden]>,
[email hidden] wrote:
(snippage)
Quoted message said:
What has this got to do with making jam in a bread machine?
I think you have newsgroups confused with chat rooms.
Don't post completely irreverent messages to a newsgroup - use a chat
room instead, then we all won't have to read your personal messages.
The idea of a newsgroup, is to post messages that EVERYONE is
interested in.
You're right, although sometimes the irreverent messages do brighten up
the day.
And the irrelevant messages (like this one) shouldn't be here but
sometimes show up because the thread drifts.
Here are a couple recipes -- for bread and jam -- but not in an electric
bread machine. "-) I hope you'll be interested in them. What's kind
of cool is that in 2000 I had the best of the jams at the Fair -- and
the blue ribbon for white bread to spread it on. How can you beat that?
:-)
{ Magically Exported from MasterCook Mac }
Barb Schaller's Mango-Strawberry Jam with Kiwifruit
(This is in the rec.food.cooking cookbook)
Recipe By: posted yet again to rec.food.cooking by Barb Schaller,
1-21-2006
Serving Size: 10 jars (half pint size)
2 cups diced mango (1#)
1 3/4 cups mashed strawberries
3/4 cup diced kiwifruit
1/4 cup lemon juice
1 tsp citric acid
7 1/2 cups sugar
2 pouches Certo brand liquid fruit pectin
Follow Certo instructions for cooked Strawberry Jam using these measures
of fruit and sugar, adding the acids with the fruit and sugar. Process
in a boiling water bath for 10 minutes.
----------
Notes: Source: Made it up for 1996 State Fair. Best stuff I made all
summer; it didn't win a thing at the Fair. Humbug! But it did win
First Place in 1997!! But not in 1998.
{ Effortlessly Exported from MasterCook Mac }
Sweepstakes White Bread (Half recipe - 2 large loaves)
Recipe By: posted again to rec.food.cooking by Barb Schaller, 1-21-2006
Serving Size: 24
Preparation Time: 4:30
1 package active dry yeast (2-1/2 teaspoons) (1/4 oz.)
1/4 cup warm water (110F/45C)
1/2 tsp sugar
1 cup milk scalded
3 tablespoons shortening scant
3 tablespoons sugar scant
1 tablespoon salt
3/4 cup cold water
2 1/2 cups all-purpose flour (2 1/2 to 2 3/4 cup)
2 1/2 cups bread flour (2 1/2 to 2 3/4 cup)
Butter
In a small bowl, dissolve yeast in warm water with 1/2 teaspoon sugar.
In a large bowl, combine scalded milk, sugar, shortening, and salt. Add
cold water to cool mixture to lukewarm. Stir in dissolved yeast, 2 cups
all purpose flour and 2 cups bread flour. Beat well until smooth. By
hand, stir in enough additional flour to make a stiff dough. Turn out
dough onto a floured surface, Knead minimum of 10 minutes or until
dough is smooth and elastic. Wash and grease a large bowl. Place dough
in bowl. Cover with plastic film; let rise in a warm place 60-75
minutes or until doubled in size. Punch down dough. Cover, let rise 30
minutes. Punch down dough. Divide dough in 2 pieces; shape in oblongs.
Cover with an inverted bowl and let rest 15 minutes. Grease 2
(8-1/2"x4-1/2"😉 loaf pans. Shape dough pieces in loaves. Place in
greased pans and lightly grease tops of loaves. Cover and let rise
until loaves are light and almost as high as you want them when baked,
about 45 to 60 minutes. Preheat oven to 400F (205C). Bake in preheated
oven 45 minutes or until loaves sound hollow when lightly tapped.
Remove from pans. Immediately butter tops of warm loaves. Makes 2
loaves.
----------
Notes: Source: Second place winner in 1990, 1993, 1995, and 1997
Minnesota State Fairs. First Place in 2000 Fair!! Woo-hoo! I do it
all in the Kitchen-Aid mixer. I think I bake it for about 30 minutes at
375.
Source: Page 82, Americas Best State Fair Recipes, Catherine Hanley,
HP Books, 1987. This is Elaine Janas' recipe. Elaine is the perennial
baking queen at the Fair.
_____
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew
