Subj : Re: Grocery Getters
To   : Ruth Haffly
From : Dave Drum
Date : Mon Jan 27 2025 05:30:00

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We will make beef on 'weck (kimmelweck rolls) by heating some deli beef
 RH> in a beef broth, then serving on kimmelweck rolls. It's a western NY
 RH> thing--and Wegman's sells both the rolls and the beef. Quick and easy
 RH> meal with a salad of some sort.

 DD> Since I am not a fan of caraway seeds in/on my bread I may never have
 DD> a beef on 'weck. Same thing on na Kaiser roll - heck yeah.

 RH> It's not only the caraway seeds, but the bit of salt that makes those
 RH> rolls so good for the beef on 'weck. Saw one time that the same taste
 RH> could be achieved by brushing kaiser rolls with melted butter,
 RH> sprinkling on kosher salt and caraway but no, not quite the same.

Just something in the caraway seed that clashes with my tasster. A little
caraway goes a looooooooooong way. I didn't buy rye bread for years until
I had somem without the seeds dispersed throughout. Now I can find rye to
my (non-seed) taste. But I don't do a lot of bread at home.  Bv)= 

 DD>       Title: Italian Beef On Rolls
 DD>  Categories: Beef, Vegetables, Herbs, Breads
 DD>       Yield: 8 servings

 RH> Looks good for what it is, but it's not beef on 'weck. However, it does
 RH> look like something I wouldn't mind trying, both making and/or eating
 RH> out, with plenty of napkins.

Napkins save your arms from wrist to elbone from getting drowned.

This makes great pastrami or corned beef sandwiches. I does have caraway
in it - but ground to a powder which makes all the difference to me.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dark Rye Bread
 Categories: Breads
      Yield: 2 Loaves
 
      2 tb Dry yeast
      2 c  Warm water
    1/2 ts Sugar or honey
    1/4 c  Blackstrap molasses
      2 tb Honey
           +=AND=+
      2 tb Unsulphured molasses
    1/4 c  Butter; softened
      1 tb Salt
      2 tb Cocoa
      1 tb Caraway seeds; ground
      3 c  (to 4 c) unbleached flour
      3 c  Rye flour; stone-ground
           Cornmeal
 
  In a large mixing bowl, dissolve the yeast in the warm
  water with the sugar or honey. Let sit until bubbly.
  
  Add the blackstrap molasses, honey, butter, salt, cocoa
  and ground caraway seeds and beat well.
  
  Add 3 cups of the white flour and beat 2 minutes with
  an electric mixer or at least 200 strokes by hand.
  
  Add the rye flour and mix until the dough leaves the
  sides of the bowl.
  
  Turn the dough out onto a floured board and knead until
  it is smooth and elastic. Sprinkle with a little more
  white flour if it remains too sticky to handle. When it
  becomes elastic, stop kneading even if it remains a
  little clingy to your fingers.
  
  Put the dough in a buttered bowl; turn to coat all
  sides. Cover with a damp towel and let rise until
  doubled in bulk.
  
  Punch the dough down, turn it out onto the board, and
  knead a few times to press out air bubbles. Cut in half,
  cover with the towel, and let rest 10 to 15 minutes.
  
  Shape the dough into two round or oval loaves and put on
  a greased baking sheet that's dusted with cornmeal. You
  may cut a cross or other design in the tops with a sharp
  knife. Brush the tops of the loaves with melted butter,
  cover with the towel, and let rise in a warm place until
  almost doubled in size.
  
  Set the oven @ 375oF/190oC. Bake 35 to 40 minutes, or
  until the bottoms sound hollow when tapped. Cool on a
  rack.
  
  Makes 2 loaves
  
  RECIPE FROM: The Bread Book: A Baker's Almanac
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "He who hesitates is a damned fool." -- Mae West
--- MultiMail/Win v0.52
 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

.