PASTA 391 PASTA COOKING CHART Type of Pasta Dried P05t0 Acini de pepe Capellini Egg noodles, regular Egg noodles, extra wide E ー bO 、 macaroni Farfalle Fettuccine Fusilli Japanese curly noodles Lasagna noodles Linguine Mafalda Manicotti Mostaccioli Penne Rad i atO re Rigatoni C00kingTime (minutes) 5 to 6 5 to 6 8 to 10 10 to 12 8 to 10 13 to 15 11 to 13 11 to 13 4 to 5 12 to 15 9 to 13 8 to 10 10 to 12 12t0 14 9 to 1 3 9 to 11 12 to 15 Type of Pasta Rosamarina (orzo Rotelle Rotini Shells, jumbo Shells, medium and small Soba noodles Spaghetti Vermicelli Wagon wheel Ziti Refrigerated Packaged Fresh P05t0 Capellini Farfalle Fettuccine Lasagna Linguine Ravioli Tortellini C00kingTime (minutes) 8 to 10 10 to 12 8 to 10 12 to 15 9t0 11 6 to 7 8 to 10 5 to 7 10 to 12 14 to 15 1 to 2 2 to 3 1 to 2 2 to 3 1 to 2 6 to 8 8t0 10 pasta made from all-purpose flour. The dried pasta you buy at the store is made from durum wheat. Semolina flour iS more coarsely ground than most flour and 100kS similar to ) ℃Ⅱ ow cornmeal but is paler in C010r. Semolina flour may be difficult to find, but it is likely to be available in most large supermarkets, gour- met shops and ltalian markets or through mail-order sources. Pasta dough made with semolina is slightly drier and stiffer than dough made with other flours because it absorbs liquid more easily. All-purpose flour: All-purpose flour, as its name implies, can be used for making a11 types of baked goods, as well as pasta. This flour is 紅 blend ofhard and soft wheat varieties, not durum wheat. Because Of the types 0f wheat used in all-purpose flour, pasta dough made with it iS easy tO work with. You will notice hOW smooth and elastic the dough is when made with a11 ー purpose flour. Unbleached flour: UnbIeached flour is more cream colored than all-purpose flour (most all-purpose flour is whitened by a bleaching process), and it has a slight- ly higher protein content. Unbleached flour will ) 元 ld the same results as all-purpose flour and can be used interchangeably in scratch pasta recipes that call for a11 ー purpose or semolina flour. 、 Vhole wheat flour:Whole wheat flour is made from the whole grain ofwheat, with the outer covering Ofthe grain left intact. Whole wheat flour may be coarsely ground or finely ground. Pasta made from whole wheat flour will have a slightly heavier texture and nuttier fla- vor than pasta made from semolina, all-purpose or unbleached flour. If the dough seems dry and difficult tO work with, add a little extra water ( 1 tO 2 teaspoons) to help make it more manageable. Because whole wheat flour has a higher fat content than Other flours, it can become rancid more quickly. lt is best tO store this flour tightly wrapped in the refrigerator or freezer.

1 1 Cookie and Bar Basics Who doesn't like homemade cookies and bars? They're fun to eat, easily portable and always a crowd pleaser. Whether chock-full ofchocolate and nuts or sweet and buttery, there's a favorite COOkie for everyone. Read on tO learn about a11 the different ingredients that go into baking. The ingredients you choose will have an effect on your cookies and bars. With people's tastes chang- ing a11 the time, isnt it nice tO know that COOkies and bars will always be favorites? Enjoy! lngredients 日 OII 「 Today's flours are presifted before they are packaged, so sifting agam isn t necessary. Use either bleached or unbleached all-purpose flour for most C00 es. When usmg whOle wheat flour, substitute it for one-third tO one-half the amount of all-purpose flour to keep cook- ies 丘 om becoming t00 dry. Bread flour isn t recom- mended because COOkies and bars can become tough•, cake flour can result in cookies and bars that are t00 delicate and fragile, so they may fall apart. Use self- rising flour 0n1 メ When recipe directions are given for it. To measure flour correctly, spoon it lightly into a dry- ingredient measuring cup, then level with a m etal spat- ula or straight-edged knife. Never dip the measuring cup intO the flour or tap the measuring cup tO settle the flour when measuring, or you'll get t00 much flour. T00 much flour makes cookies tough, crumbly and dry. Measuring t00 little flour causes cookies to spread and lose their shape. Note: S ome recipes use cornstarch for a part of the flour, resultlng in tender cookies that have a very fine and compact texture. Cornstarch and flour are not interchangeable cup for cup, so 100k for specific recipes that use cornstarch. COOKIES Oats 137 Quick-cooking and old-fashioned rolled oats are inter- changeable unless recipes call for a specific type. lnstant oatme al products are not the same as quick-cooklng and should not be used for baking (See page 150 for more about Oats). Old-fashioned oats are larger than quick-cooklng oats and don't absorb as much moisture, making them more moist and chewy. Quick-cooking oats are smaller than old-fashioned oats and absorb moisture better. These い VO factors make quick-cooking oats especially good for nonbaked cookies because they will hold together very well. Fats and 0 〃 s Fats add tenderness and flavor to cookies and bars, but fats are not created equal in texture and flavor. The type Of fat you choose—butter, margarine, reduced-calorie or low-fat butter or margarine, vegetable-oil spreads or shortening—depends on the kind of cookie you want. The biggest difference among these fats is how much water they contain, which affects hOW cookies bake and their eating texture. Cookies made with fats that have 紅 10t of water in them will be soft, puffy and tough and will dry out quickly.We have recommended butter or stick margarine for our recipes. See page 16 for specif- iC information on each type Of fat. SOFTENING BUTTER OR MARGARINE Most cookie recipes call for softened butter or mar- garine. But how soft is it supposed to be, and how can you tell? A110W butter tO SOften at room temperature for 30 to 45 minutes; the time will vary, depending on the temperature Of your kitchen. You can alSO soften it in the microwave (See Micro 、 vave Cooking and Heating Chart, page 544 ). Perfectly softened butter should give gently to pressure (you should be able to leave a finger- print and slight indentation on the stick) but shouldn't be soft in appearance. Butter that is t00 soft or is par- tially melted results in dough that is t00 soft, causing COOkies tO spread t00 much.

84 YEAST BREADS/NO-KNEAD BREADS Four-Grain Batter Bread [ ow + at Prep: min; Riæ.• 30 min; Bake: 25 min * 2 尾 0 じ e を一 6 åliceå each This is called a batter bread because the dough is soft and does not require kneading. Just mix put it in the pan t0 rise and bake. Homemade bread doesn't get much e asier than that! Cornmeal 4 1 / 2 to 4 3 / 4 cups all-purpose* or bread flour 2 tablespoons sugar 1 teaspoon salt 1 / 4 teaspoon baking soda 2 packages regular or quick active dry yeast ( 4 1 / 2 teaspoons) 2 cups milk 1 / 2 cup water 1 / 2 cup whole wheat flour 1 / 2 cup wheat germ 1 / 2 cup quick-cooking oats 1. Grease bottoms and sides of 2 loaf pans, 8 1 / 2 x 4 1 / 2 x 2 1 / 2 inches, with shortening; sprinkle with cornmeal. 2. Mix 3 1 / 2 cups of the all-purpose flour, the sugar, salt, baking soda and yeast in large bowl. Heat milk and water in l—quart saucepan stlrring occasionally, until very warm ( 120 。 to 130 。 ). Add milk mixture tO flour rmxture. Beat with ml•xer on 10W speed until moistened. Beat on medium speed 3 minutes, scraping bowl occasionally. 3. stir in whole wheat flour, wheat germ, oats and enough remaining all-purpose flour tO make a stiffbat- ter. Divide batter evenly between pans. Round tops of loaves by patting with floured hands. Sprinkle with cornmeal. cover 100Se1Y with plastic wrap and let rise ln warm place about 30 minutes or until batter is about 1 inch below tops of pans. 4. Heat oven to 4000. 5. Bake about 25 minutes or until tops Of loaves are light brown. Remove from pans tO wire rack; C001. 1 Slice: calories 95 (Calories from Fat (O); Fat 1 g (Saturated Og); ChoIesteroI 0mg; S0dium 90mg; Carb0hydrate 19g (Dietary Fiber (g); protein 4g % Daily Value: Vitamin A O%; Vitamin C 00/o; 1 Starch CaIcium 2 % : lt ℃ n 6 % Diet Exchanges: WHOLE WHEAT BATTER BREAD: lncrease whole wheat flour tO 2 cups. Omit wheat germ and oats. stir in 1 cup ra1Sins with the second addition Of a11 ー purpose flour. Fresh Herb Batter Bread ー ow 十 at Prep: IO min; Riæ: ィ 0 min: Bake: イ 5 min * ロ 0 可 , 20 Micæ 3 cups all-purpose flour* 1 tablespoon sugar 1 teaspoon salt 1 package regular or quick active dry yeast ( 2 1 / 4 teaspoons) 1 1 / 4 cups very warm water ( 120 。 t0 130 。 ) 2 tablespoons chopped fresh parsley 2 tablespoons shortening 1 1 / 2 teaspoons chopped fresh or 1 / 2 teaspoon dried rosemary leaves 1 / 2 teaspoon chopped fresh or 1 / 4 teaspoon dried thyme leaves Butter or stick margarine, softened, if desired 1. Grease bottom and sides ofloaf pan, 8 1 / 2 x 4 1 / 2 x 2 1 / 2 or 9 x 5 x 3 inches, with shortening ・ 2. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add water, parsley, shortening, rosemary and thyme. Beat with electric mixer on 10W speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour until smooth. 3. spread batter evenly in pan and pat into shape with floured hands. Cover 100Se1Y with plastic wrap lightly spray ℃ d with cooking spray and let rise in warm place about 40 minutes or until double. 4. Heat oven to 375 。 . 5. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. lmmediately remove from pan t0 wire rack. Brush top of loafwith butter; sprinkle with addi- tional chopped fresh herbs if desired. C001.

YEAST BREADS 63 Yeast Bread Basics Don't you just love the aroma offresh-baked bread? lt's a smell that says "home. " And it's one that you can eas- il メ bring to your home, even if you're new to baking. Making yeast breads isn't hard; they just take time for rising, and the results are well worth the wait. From Focaccia (page 78 ) , to Caramel Sticky Rolls (page 82 ) , in this chapter you'll find—and learn to make—breads that rise tO any ocasslon. Pans and Pan Preparation For well-browned crusts, use uninsulated pans and cookie sheets. Cookie sheets without a rim or sides also will a110W better heat circulation and the bread will brown better. If you're using pans with dark nonstick coating, watch carefully SO bread doesn't get t00 brown. Check the manufacturer's directions for oven tempera- ture; sometimes reducing it by 25 。 is recommended. For tender, golden brown crusts on rolls and sweet rolls, use shiny cookie sheets and muffin cups, which reflect heat. lngredients What does it take to make bread? BasicaIly, just a few simple ingredients. Of course, for the best bread, start with fresh, high-quality ingredients. All-purpose Flour: All-purpose flour is the most widely used flour. The amount ofprotein in flour varles with the wheat crop; the moisture content can vary, t00. That's why most recipes for kneaded dough give a range 0f amount of flour. Also see Flour, page 17. Bredd FIour: Bread flour is made from a special blend ofwheats higher in protein than the wheat used in all- purpose flour. Protein produces gluten, which gives structure and volume tO yeast breads. Bread flour is ideal tO use in bread machines as Ⅵ℃Ⅱ as for a11 yeast breads. Also see Flour, page 17. Yeast: Yeast is a living organism that converts its 応 od to a1C0h01 and carbon dioxide. lt's the carbon dioxide bubbles that make dough rise. Yeast is very sensitive— t00 much heat will kill it, and cold will stunt its growth. Always check the expiration date on the yeast package before using ・ Most of the recipes in this chapter follow the quick- mix" method: mixing the yeast with part of the flour, then beating in very warm liquid ( 120 。 to 130 。 ). Some recipes, however, still use the traditional method Ofdis- solving the yeast in warm water ( 105 。 to 115 。 ). If you're using quick active dry yeast, rising times may be shorter. Check the manufacturer's directions for the best results. For best results, be sure to use the temperatures for liq- uids given ln each recipe. Also see Yeast, page 20. Liqu1ds: Water and milk are the most commonly used liquids. Water gives bread a crisper crust; milk provides a velvety texture and added nutrients. Sweeteners: Sugar, honey and molasses provide 。応 od " for the yeast to help it grow, enhance the flavor of the bread and help brown the crust. Don't use artificial sweeteners because they don't properly "feed" the yeast. Sa1t: SaIt is a flavoring needed to control the growth of the yeast and prevent the dough 仔 om rising t00 much, which can cause the bread to collapse. lfyou reduce the salt in a reclpe, you'll need tO decrease bOth rising tlmes, t00. Fat: Butter, margarine, shortening and vegetable 0i1 make bread tender. ln addition tO tenderness, butter and margarine add flavor. Eggs: Eggs are sometimes added for flavor, richness and C010r. Baking Yeast Breads Just before baking, give your bread one of these profes- sional finishing touches: んだ 4 訪 / 写ロⅧ 4 brush the top of the bread with an egg or egg white beaten with a little water. If desired, sprinkle with poppy, caraway or sesame seed or rolled oats. For 4 ; ヴ g り / 〃房り〃げ 4 brush with softened butter or margarine. んア・ 4 げ確〃 brush or spray lightly with water. For 4 ″ , な〃翔 brush with milk.

melt-in-your-mouth texture. Butter is sold in solid sticks or whipped in tubs. OnIy use sticks for baking; whipped butter will give a different tex- ture because Of the air beaten intO it. ・ Butter-margarine blends: AvaiIable in sticks and tubs, blends usually are a combination of 60 per- cent margarine and 40 percent butter and are interchangeable with butter or margarine. OnIy use sticks for bakmg. ・ Lard: A saturated fat made 丘 om rendered and refined pork fat, lard is not used as much now as in the past. Lard makes very tender, flaky biscuits and pastry. Margarine: An unsaturated butter substitute made with at least 80 percent fat by weight and flavoring 仕 om dalry products. Most margarine uses vegetable OilS made om soybeans, COtton— seed and corn. Use it as a table spread and for cooking and baking. S01d in sticks and as soft spreads in tubs. Only use sticks for baking. Oils for cooking: Low in saturated fats and con- taini ng no cholesterol, these liquid fats are delicate tO bland in flavor and are treated to withstand high-temperature cookmg and long storage. Look for these COOking 0ilS in our recipes: C00 を〃 g ゾ . ・ Used to spray cooking and baking pans t0 prevent 応 od om sticking. You also can spray it directly on 応 od for 10W ー儀 t C00 ng. 0 / / 眦。法 This 0i1 has become incredibly popular in the United States, not on for its flavor but also for its potential health benefits. Olive 0i1 natural- ly contalns no chOles terol, but it does contain fat—the highest amount of monounsaturated fat ofany vegetable 0i1 , which may contribute to heart health. lt is classified in several ways, including extra V1rgin, urgin, olive 0i1 and light olive 0i1. 殪 & / 4 みん 0 法 An economical blend of oils 伝 om var1011S vegetables, such as corn, cottonseed, peanut, safflower, canola and soybean. Use for a11 cooking and baking. Reduced-calorie or 10 、ー f, t butter or margarme: Water and air have been worked into these prod- ucts, and they contain at least 20 percent less fat than regular butter or margarine. DO not use for baking or cookmg ・ ( 00 灯 NG BASICS & INGREDIENTS Shortening: Vegetable oils that are hydroge nated SO they'll be solid at room temperature. Shortening is used especially for flaky, tender pas- try and to grease baking pans. Use butter-flavored and regular shortening interchangeably. S 01d in cans and in StiCkS. ・ Vegetable-oil spreads: Margarine products with less than 80 percent fat (vegetable 0i1 ) by weight usually are labeled as vegetable-oil spreads. They're sold in sticks for all-purpose use, includ- ing some baking ifthey contain more than 65 per- cent fat, so check the label. Vegetable-oil spreads sold in tubs shouldn't be used for baking. They're also sold as a liquid in squeeze bottles. Use the squeezable spread for topping veggles, popcorn or basting, but not for baking. FIour: The primary ingredient in breads, cakes, cook- ies and quick breads. The main difference between the different varleties of flour is the amount of gluten- forming protein they contain and メ ou ' Ⅱ want more or less protein depending on what you are bakmg. The main job 0f gluten is to give structure to baked goods. forming capabilities. with wheat flour to increase a dough's gluten- gluten-forming protein, it is usually combined Rye flour: MiIIed 伝 om rye grain and 10W in dishes. liquid tO make gravles or sauces or thicken maln that's granular and processed to blend easily with Quick-mixing flour: Enriched, all-purpose flour textured cakes. less gluten, cake flour results in tender, fine- ・ Cake flour: MiIIed om soft wheat, which has doesnt make tender cakes or pastries. be used for quick breads and cookies, but it machine breads and Other yeast breads. lt can also flour. lt's the best choice for making bread structure and volume tO bread than all-purpose higher in gluten-forming protein and gives more ・ Bread flour: Made 伝 om hard wheat, which is unbleached. a11 kinds of baking. AvaiIabIe both bleached and ・ All-purpose flo 矼 : S elected wheats blended for

YEAST BREADS/KNEADED AND SHAPED BREADS 71 0 1 は 0 1. Mix 1 1 / 2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric ml„xer on 10W speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly. 2. Mix sun-dried tomatoes and boiling water in small bowl. Let stand until mixture is completely cooled and tomatoes are rehydrated. 3. Pour tomatoes with the liquid over batter in bowl. Stir in basil, 0i1 and salt. Stir in enough remaining flour, 1 / 2 cup at a time, until a soft dough forms. Let stand 15 minutes. Sun-Dried Tomato and Olive Bread ー 0 Ⅳ十 at Prep: 25 min; Riæ: 3 hr; Bake: 20 min * 2 尾 0 じ , ー 6 each The tart flavor of sun-dried tomatoes combined with the salty flavor of Greek Kalamata olives distinguish this bread. Shape the dough either into baguettes or rounds. 3 1 / 2 to 4 cups bread flour 1 tablespoon sugar 1 package regular or quick active dry yeast ( 2 1 / 4 teaspoons) 1 1 / 4 cups very warm water ( 120 。 to 130 。 ) 1 / 4 cup chopped sun-dried tomatoes (not oil-packed) 1 / 4 cup boiling water 1 teaspoon dried basilleaves 2 tablespoons olive or vegetable 0 ⅱ 1 teaspoon salt 1 / 2 cup KaIamata olives, pitted, cut into fourths and very well drained 4. Place dough on lightly floured surface. Knead 5 to 10 minutes, adding flour as necessary to keep dough 仕 om sticking, until dough is smooth and springy. P1ace dough in large bowl greased with shortening, turning dough to grease a11 sides. BIot chopped olives with paper towel to dry; sprinkle over dough. Cover bowl 100Sd メ with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if inden- tat10n remams When touched. 5. Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Knead until olives are worked into dough. Divide dough in half. Sprinkle top of dough with flour. Shape each half into a round or 12-inch baguette-shaped 10 矼 Place dough with smooth side up on cookie sheet. cover 100Se1 メ with plastic wrap lightly sprayed with cooking spray and let rise in warm place 45 to 60 minutes or until almost double. 6. Place square pan, 8 x 8 x 2 or 9 x 9 x 2 inches, on bOttom rack Of oven; add hot water to pan until about 1 / 2 inch 伝 om the top. Heat oven to 475 。 . 7. Carefully cut three or four 1/4-inch-deep slashes on tops of loaves with sharp serrated knife. Spray loaves With C001 water. Place loaves in oven and spray agaln ・ 8. Bake 10 minutes. Reduce oven temperature to 400 。 . Bake about 10 minutes longer or until loaves are deep golden brown with crisp crust and sound hollow when tapped. Remove 仕 om cookie sheet to wire rack; C001. 1 Slice: CaIories 60 (Calories from Fat (O); Fat lg (Saturated 0g); ChoIesterol Omg; Sodium 100mg; Carbohydrate 12g (Dietary Fiber (g); Protein 2g % DaiIy Value: Vitamin A 0%; Vitamin C O%; CaIcium O%;Iron 4 % Diet Exchanges: 1 Starch

390 PASTA F0110W the package directions for cooking times, or refer to the Pasta Cooking Chart on right. If using the pasta in a baked dish or casserole, slight- ly undercook the pasta; it should be flexible but still firm. ()t is a good idea to begin testing the pasta after 5 minutes of cooking. ) While the pasta bakes in the oven, it will become more tender as lt soaks up the sauce. ・ Taste the pasta to tell ifit's done. Perfectly cooked pasta should be 4 / 〃鵝 tender but firm to the bite, without any raw flavor. Another way tO check for doneness iS tO cut several pieces with a fork against the side of the pan. There should be some reslstance, but the pasta should cut easily. Overcooked pasta is mushy and watery and loses its flavor. DO not rlnse pasta after draining unless the recipe says tO dO SO, or sauces not cling tO the pasta. Pasta usually is rinsed 0n1 ) , when it is tO be used in a cold salad. Pasta YieIds When preparing pasta, a110W 1 / 2 to 3 / 4 cup cooked pasta per side-dish or appetizer serving. If you plan t0 make pasta your main dish, a110W 1 1 / 4 to 1 1 / 2 cups per servmg. Two ounces ( 2 / 3 cup) dried pasta will yield approxi- mately 1 cup of cooked pasta. This yield will vary slightly depending on the shape, type and size ofpasta. TO measure 4 ounces 0f spaghetti easily, make a circle with your thumb and index finger, about the size of a quarter, and 6 Ⅱ it with pasta. リ n ( 00 ed 5h0 「 t Pastas ( 00 ed Servings Macaroni, Penne, Rotini, Shells, Wagon Wheels 6 to 7 ounces ( 2 cups) 4 cups Long P05t05 Capellini, Linguine, Spaghetti, Vermicelli 7 tO 8 ounces Noodles 8 ounces 4 cups 4 to 5 cups 4 to 6 4 to 6 4 to 6 Storing and Reheating Cooked Pasta Storing options: ・ Toss the cooked pasta with a small amount ofveg- etable or olive 0i1 ( 1 to 2 teaspoons per pound of pasta) tO prevent sticking during storage. Store ln an airtight container or plastic bag in the refrigerator up to 5 days or in the freezer up to 2 months. Store pasta and sauce separately. Reheating options: ・ Place pasta in rapidly boiling water for up to 2 mlnutes. Drain, then serve lmmediately. Place pasta in a colander, and pour boiling water over it until heated through. Drain, then serve immediately. Place pasta in mlcrowavable dish or container. Cover and microwave on High for 1 tO 2 minutes per 2 cups of pasta or until heated through. Serve lmmediately. Pasta Cooking Guide You'II find cooklng directions right on pasta packages, but if you've bought the pasta in bulk or stored it in a different container, this reference chart gives you 孕アル x / 襯 4 な COOking times for the most popular types and shapes of pasta. Making Fresh Pasta ln ltalian, pasta means paste," and the paste iS made pasta. Wheat, which is ground intO flour, gives pasta its structure and texture. Although メ ou can make pasta from just about any type of flour, we've found some flours work better than others. SemoIina flour: Semolina flour IS made frOI durum wheat, which is a variety of wheat particularly high in protein. Semolina flour doesn t produce satisfactory baked goods, but it makes excellent pasta. With its sprmgy texture, pasta made from durum wheat is likely to become starchy or sticky when cooked than

SAUCES 441 Cheese Sauce (White Sauce va 「 iatiO 可 1 TabIespoon: CaIories 25 (CaIories from Fat (0); Fat 2g (Saturated 1 g); Ch01esterol 5mg; S0dium 55mg; Carb0hydrate lg (Dietary Fiber (g); Protein lg % Daily Value: Vitamin A 2 % : Vitamin C 0%; CaIcium 2 % ; ℃ n O% Diet Exchanges: 1 Serving iS free CIIPS sauce. etables or over toast for Welsh rabbit. About 1 1 / 3 ( 2 ounces) until melted. Serve with eggs and veg- minute, stir in 1 / 2 cup shredded Cheddar cheese with the flour. After boiling and stirring sauce 1 CHEESE SAUCE: Stir in 1 / 4 teaspoon ground mustard and flour to 1 tablespoon. THIN WHITE SAUCE: Decrease butter to 1 tablespoon flour to 1 / 4 cup. THICK WHITE SAUCE: lncrease butter to 1 / 4 cup and CURRY SAUCE: Stir in 1 / 2 teaspoon curry powder with the flour. Serve with chicken, lamb and shrimp. DILL SAUCE: Stir in 1 teaspoon chopped fresh or 1 / 2 beef, veal, ham and vegetables. and 1 tablespoon prepared horseradish. Serve with sauce 1 minute, stir in 3 tablespoons yellow mustard and flour to 1 tablespoon. After boiling and stirring MUSTARD SAUCE: Decrease butter to 1 tablespoon meg with the flour. Serve with fish. teaspoon dried dill weed and dash of ground nut-

18 ( 00 灯 NG BASICS & INGREDIENTS Se1f—rising flour: A. convemence flour made from a blend ofhard and soft wheats that includes leav- emng and salt. For best results, substitute self-rising flour for other kinds, unless directed in a recipe, because it throw Off the leavening and s alt proportio ns. ・、 VhoIe wheat flour: Ground from the complete wheat kernel, whole wheat flour gives breads and other baked goods a nutty flavor and dense texture. Stone-ground whOle wheat flour has a co arser texture th an roller- milled whOle wheat flour. Graham flour is a slightly different grind of whole wheat flour but can be used interchangeably with whole wheat flour. lt is best tO store whOle wheat flour in the freezer or refrigerator tO keep the fat in the wheat germ from becoming rancid. Be sure tO a110W the amount Of flour measured for your recipe tO C01 れ e tO r001n temperature before adding it tO Other ingredients. Gar1ic: Plump, pungent, egg-size bulbs encased in papery skin and made up of individual cloves, garlic belongs to the same family as chives, omons and shal- lots. Available in numerous forms: fresh, peeled and in 」 ars, as a paste, as juice, dried, powdered, flaked. Used tO season a broad range Of dishes om many cultures. Also may be roasted whole until the cloves become but- tery SOft, then spread on crackers or bread or used as an ingredient. Gelatin: An odorless and colorless powder, its thicken- ing power is released when it s mixed with hot liquid. Gelatin is pure protein, processed from beef and veal bones and cartilage or pig skin. Available flavored and sweetened. Gingerroot: Plump tubers with knobby branches. Side branches have a milder tangy glnger flavor than the maln root, which can have a hOt "bite. " Grate unpeeled gingerroot, or peel and chop or slice, t0 sea- son fOOds such as stir-fries, sauces and baked goods. Wrap tightly in plastic and store in the refrigerator. Herbs: See pages 445 to 447. Honey: A natural sweetener produced by bees. The buzz about honey is that it adds distinctive flavor tO sal- ads, salad dressings, dips, sauces, beverages and baked goods. Because honey can contain spores Of ノな / 市 z 〃〃 みの〃ん〃〃襯 , which has been a source Of infection for infants, do not feed honey to children less than 1 year 01d. Honeyis safe for persons one ) ℃ ar of age and older. Store honey at room temperature; it can be refrigerated but will crystallize more easily and quickly. To make crystallized honey liquid again, heat a saucepan 0f water tO b Oiling, remove 伝 om the he at and place the container Of honey in the hOt water until the crys- tals disappear. Or it can be liquefied in the microwave (page 545 ). Leavening: lngredients that cause baked goods to rise and develop lighter textures. See also see Baking Powder, Baking Soda, Yeast. Legumes: See page 357. Maple Syrup: Golden brown sweetener made by boil- ing down the sap of sugar maple trees. Used as a top- ping and as an ingredient, maple syrup has a slight caramel flavor. Refrigerate after opening. Maple- flavored syrup usually is corn syrup combined with a little pure maple syrup. Pancake syrups usually are corn syrup with added maple flavoring. Mayonnaise/Salad Dressing: Smooth, rich mixture made 丘 om egg yolks, vinegar and seasonings, which is beaten tO make a permanent emulsion that retams itS creamy texture during storage. Available in jars in reduced-fat and fat-free versions. Salad dressing is a similar product, but it's lower in fat because lt s made with a starch thickener, vlnegar, eggs and sweetener. Salad dressing can be substituted for mayonnaise ln salads or spreads, but use 0n1 メ mayonnalse in hOt or cooked dishes, unless a recipe was developed for salad dressing, because salad dressing may separate when heated. MiIk: Refers to cow's milk throughout this cookbook. Use it in recipes calling for evaporated milk, or than whole milk and has a slightly "cooked" taste. homogenized. Evaporated milk is a little thicker half of the water removed before the mixture is ・ Evaporated milk: Whole milk with more than uid left after churning butter. called buttermilk because originally it was the liq- teria. Adds a tangy flavor to baked goods. lt is mg skim or part-skim milk with lactic acid bac- ・ Buttermilk: Thick, s mooth liquid made by cultur-

0 1 YEAST BREADS/KNEADED AND SHAPED BREADS 75 Dark PumpernickeI B read 応 0 Ⅳ十 at ready if indentation remains when touched. ln warm place about 1 hour or until double. Dough is sides. Cover bowl 100Se1 メ with plastic wrap and let rise greased with shortening, turning dough to grease a11 10 minutes or until smooth. Place dough in large bowl 1 メ with plastic wrap and let rest 15 minutes. Knead 5 to 2. PIace dough on lightly floured surface. Cover 100Se ー remaming bread flour to make dough easy to handle. Stir in cocoa, caraway seed, rye flour and enough on medium speed 1 minute, scraping bowl frequently.. on 10W speed 1 minute, scraping bowl frequently. Beat in 1 1 / 2 cups ofthe bread flour. Beat with electric mixer coffee, salt, 1 tablespoon butter and the molasses. Stir 1. Dissolve yeast in warm water in large bowl. stir in Butter or stick margarine, melted, if desired CornmeaI 3 / 4 cup rye flour 1 tablespoon caraway seed, if desired 2 tablespoons baking ( 0 ( oa 2 1 / 2 to 3 cups bread flour or all-purpose flour* 3 tablespoons dark molasses 1 tablespoon butter or stick margarine, softened* 1 teaspoon salt 1 teaspoon instant coffee (dry) 1 cup warm water ( 105 。 to 115 。 ) ( 4 1 / 2 teaspoons) 2 packages regular or quick active dry yeast does not add a coffee flavor. The instant coffee gives this bread a darker C010r but Prep: 30 min; Riæ.• 2 hr; Bake: 30 min * ロ 0 , ålicæ 3. Grease cookie sheet with shortening; sprinkle with cornmeal. Gently push fist into dough to deflate. Shape dough into a round, slightly flat 10 Place on cookie sheet. Cover 100Se1Y with plastic wrap lightly sprayed with cooking spray and let rise in warm place 1 hour. 4. Heat oven to 375 。 . 5. Bake 25 to 30 minutes or until loaf sounds hollow when tapped. Remove 伝 om cookie sheet to wire rack. Brush with butter; C001. 尾 4 勗ん 4 65 % 眦 get ん房 / 〃脚記 伽 & 45 丿・ 1 SIice: Calories 115 (Calories from Fat (O); Fat lg (Saturated lg); Cholesterol 5mg; Sodium 180mg; Carbohydrate 26g (Dietary Fiber (g); Protein 3g % DaiIy VaIue: Vitamin A O%; \/itamin C 0%; CaIcium 2 % 汕℃ n 8 % Diet Exchanges: 1 1 / 2 starch Bread Machine Directions: Use ingredients listed above—except use 2 1 / 2 cups bread flour and 1 cup plus 2 tablespoons room-temperature water. Measure carefully, placing a11 ingredients except cornmeal and melted butter in bread machine pan in the order recommended by the manufacturer. Select Dough/ Manual cycle. Remove dough 伝 om pan. Continue with step 3 for shaping, rising and baking. RISing time may be shorter because dough will be warm when removed om bread machine. SWEDISH RYE BREAD: Omit instant coffee, baking cocoa and caraway seed. Add 2 teaspoons seed or fennel seed and 2 teaspoons grated orange peel with the rye flour.