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Table of Contents

 A Vintage Recipe
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From The Collectors Newsletter #469 October 2006 (10-26-2006)

We did not get any responses to the last request, so here is a comment
from a reader and a recipe for Sourdough English Muffins that someone sent in.
If you have a variation of this recipes that you would like to share with our
readers, send them to us at recipes@tias.com
Be sure to also check out this weeks recipe request, below.
Barb Russell, of Chesapeake, VA wrote regarding school cooking. I am the
author of a cookbook which has been floating around in several local book
stores for about 8 years. Recently I gave a copy to a friend who works for
the county school system in a cafeteria. Several weeks after giving her the
book we met again and by this time summer vacation was over and the new
school year had started. I was extremely proud when she told me that several
of the recipes from my cookbook were now being used in the school system's
cafeterias. Don Moore - DMoore_3480@msn.com


The Night Before:
(Recipe from: Bake Your Own Bread & Be Healthier-Stan & Floss Dworkin)
1 C starter
2 tablespoons honey
2 C reconstituted powdered skimmed milk (or whole milk)
4 C unbleached white flour

Mix starter, honey and milk in mixing bowl until smooth. Add 4 C flour, 2 C at a
time, and mix in. There's no need for gluten development now, so do not whip-just
get all the flour thoroughly wet. Cover with clean towel and leave at room
temperature in a draft free place.

The Next Morning:
1 scant teaspoon baking soda
1-2 C unbleached white flour
cornmeal for sprinkling.

Stir down mixture (it will have risen considerably). If it has risen too high and
fallen, no problem, just stir down the rest of the way. Sprinkle a scant teaspoon
baking soda and 2 teaspoons sea salt over the surface of the dough and work in.

Flour your board with 1 C flour or more (up to 2 C), until dough is medium stiff -
enough to roll out. Once you have enough flour in (I go by feel-never too dry and
always moist) and the dough longer sticks to your hands, give it a 5 minute

Get 2 baking sheets or jelly roll pans and line with waxed paper-sprinkle corn
meal over both.

Flour board again and lightly roll dough to about 1/2 inch thick. Take a 3 inch
round cutter ( a bit larger diameter, different shapes, OK) and cut as many
rounds as you can-rolling the left over and cutting more until the dough is all
used up. Try to keep them very uniform in thickness and diameter.

As you cut each round, place on corn mealed wax paper-don't allow raw
muffins to touch--they will stick. When all rounds are cut, sprinkle corn meal
over tops of muffins.

Allow to rise in warm place, covered, for about an hour or until risen again.

This Was The FUN Part!
Preheat a griddle (I used a non stick T-Fal 12 inch griddle pan) with a TINY
bit of butter, until butter sizzles. Use a low flame or heat setting so inside
pan bakes and outside does not burn. Pan bake one side for about 4 minutes
and turn. Squish down a bit with spatula and pan bake other side for about 4
minutes. Turn only once so be sure the one side is cooked before turning.

They look like store bought, and taste supreme!
Did you know TIAS merchants have over 1000 vintage
cookbooks for sale online? They make great gifts. Take a

Vintage Kitchen items are practical and collectible. We've


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