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Bread, Rosemary Ciabatta with Stout Beer

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 19 ingredients

  1. 2 teaspoons malt syrup
  2. 1 tablespoon honey
  3. 210 grams bread flour -- (I recommend King Arthur bread flour)
  4. Rosemary Ciabatta with Stout Beer:
  5. 2 1/2 tablespoons minced fresh rosemary
  6. Pastrami
  7. 15 ounces bread flour
  8. Molasses
  9. 210 grams water -- at 70F
  10. Cut
  11. 10 ounces poolish
  12. 1/4 teaspoon instant yeast -- or 3/8 tsp Active Dry Yeast
  13. Butter
  14. 8 ounces Stout beer -- other beers can be used as well
  15. Poolish (Pre-ferment):
  16. 3 teaspoons kosher salt
  17. 1/4 teaspoon instant yeast -- or 3/8 tsp Active Dry Yeast
  18. 1 tablespoon olive oil
  19. Fleur de sel -- for sprinkling on top of each boule
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Pastrami High in iron · High in protein · High in unsaturated fat · +7

    High in iron · 4.2 mg per 100 g, 30% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    High in protein · 16 g per 100 g, 47% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    High in unsaturated fat · 3.3 g per 100 g, 71% of its fatty acids unsaturated

    • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
    • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

    Source of riboflavin · 0.3 mg per 100 g, 18% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    Source of niacin · 3.5 mg per 100 g, 22% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    Source of vitamin B6 · 0.3 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Source of potassium · 345 mg per 100 g, 17% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of phosphorus · 200 mg per 100 g, 29% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of zinc · 2.2 mg per 100 g, 22% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Source of selenium · 16 µg per 100 g, 29% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Pastrami, turkey”, USDA FoodData Central.

  2. Molasses High in vitamin B6 · High in potassium · High in magnesium · +5

    High in vitamin B6 · 0.7 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    High in potassium · 1464 mg per 100 g, 73% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    High in magnesium · 242 mg per 100 g, 65% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    High in iron · 4.7 mg per 100 g, 34% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    High in copper · 0.5 mg per 100 g, 49% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    High in manganese · 1.5 mg per 100 g, 77% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    High in selenium · 18 µg per 100 g, 32% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Source of calcium · 205 mg per 100 g, 26% of the reference intake per 100 g

    • Calcium contributes to normal blood clotting.
    • Calcium contributes to normal energy-yielding metabolism.
    • Calcium contributes to normal muscle function.
    5 more authorised claims
    • Calcium contributes to normal neurotransmission.
    • Calcium contributes to the normal function of digestive enzymes.
    • Calcium has a role in the process of cell division and specialisation.
    • Calcium is needed for the maintenance of normal bones.
    • Calcium is needed for the maintenance of normal teeth.

    Calcium is a mineral your body needs to build and maintain strong bones and to carry out many important functions. Calcium is the most abundant mineral in the body. NIH fact sheet

    Nutrients per 100 g of “Molasses”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Grill and open flame. Keep sleeves, hair and tea towels away from the flame, and stay with the grill while it's lit. Barbecue outdoors only, never in a closed space.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Author Notes: This is a flavorful dough that I created when I was in school and I've continued to tweak. It is great eaten on its own or as a sandwich bread for many kinds of sandwiches but particularly pastrami and grilled cheese sandwiches with or without proscuitto. Some cooking notes: While I love the meditative activity of kneading dough by hand, this is a fairly wet dough and is best kneaded with the dough hook attachment on a standing mixer. One of the ways to build flavor in bread is through a longer rising time. To enhance the bread flavor, I made a pre-ferment (sometime referred to as poolish) the day before I planned to bake the bread, which was then added to the other bread ingredients on baking day. Poolish also helps make a crusty bread with irregular crumb (bigger holes), which I was looking for in creating this recipe, and also provides greater dough strength, better aroma and increased shelf life. Poolish is essentially equal parts bread flour and water with a little yeast. It takes about 5 minutes to make and is well worth the effort if you plan ahead. The recipe instructions include directions on how to do this as well as other tips on how to get a crispy crust. One of my big surprises when I was in school was that I discovered I LOVED making bread. So I've included a number of tips that I've learned along the way that have helped me. You may already know about these and more, and I apologize if it ends up being TMI! Important Note: I use instant yeast when baking bread, making it much easier to work with. If you are working with active dry yeast, multiply the instant yeast amount in the recipe by 1.5 to get the right amount of active dry yeast to use!
  2. Food52 Review: ChezSuzanne has clearly done her research with this recipe. As she notes, using a poolish makes for an extra crisp crust and a lovely, air pocket-filled crumb. The bread is a gorgeous caramel color from the combination of stout, malt syrup and honey, and the resulting loaf is chewy with a pleasant tang from the beer. The sea salt on top lends a savory crunch, and there is plenty of rosemary to go around (if you prefer a subtler flavor, you can decrease the amount by half -- we liked it nice and woodsy!). A couple of notes: we skipped the scale when separating the dough in half and eyeballed it (your choice), and our bread took only 25 minutes to bake, so check it well before the 30-minute mark.
  3. Serves: 2 boules
  4. Poolish (Pre-ferment): Mix the yeast and water together in a small bowl. Add the flour and mix well with a spoon. Cover and let rest at room temperature at least 12 hours, ideally overnight.
  5. Before using, check to make sure the yeast has grown as evidenced by many air bubbles on the surface of the dough and enhanced dough mass.
  6. Rosemary Ciabatta with Stout Beer Combine the dry ingredients in the mixing bowl of a standing mixer and mix with a whisk. Add the poolish, beer, malt syrup, olive oil and honey. If using Active Dry Yeast, add it at this time with the other wet ingredients. Using the hook attachment, mix for 5 to 7 minutes at the lowest speed. The dough should be wet and sticky to the touch. If it is too wet, add a little bread flour; if too dry, add a little more beer. It should be a fairly smooth dough at this stage.
  7. Sprinkle the minced rosemary over the dough and increase the mixer speed to the next highest level and mix for 2 minutes. When you're finished, there are two ways to check and see if the dough is ready for it's first rising: (1) detach the dough hook and pull up on the dough with the hook to see if the dough is very elastic and moves with the hook or if the dough breaks/tears; (2) take a piece of dough the size of 2 large marbles and with your fingers carefully stretch it out pulling on 4 corners of the dough to see if it stretches or tears as you pull on the it. If the dough tears fairly easily in either test, more kneading is necessary. What you're doing in this stage is to develop the gluten, or elasticity of the dough.
  8. Put the dough in a lightly oiled bowl, cover it and place it someplace warm for the first rising until it doubles in size. This can take 3 to 3 1/2 hours. During this stage of rising, uncover the dough each hour and pull up one side of the dough and fold it over on itself to essentially fold the dough in half. This is done to help build structure in the bread. Tips if you can't find a warm place for the dough to rise: heat a cup of water in the microwave oven to really hot, turn the microwave off and put the bowl of covered dough in the microwave with the cup of water. Or place the covered bowl near the stove if you're cooking, (being careful that it doesn't get too hot!).
  9. Weigh the dough and divide in half to form 2 boules or loaves. Loosely pre-shape each boule or loaf and place on a parchment lined baking sheet(s). Cover with a towel and plastic wrap and let rest for 10 - 20 minutes.
  10. Perform final shaping of the boules or loaves on a lightly floured board. Place back on the parchment lined baking sheet(s) for the 2nd rising. Re-cover with a towel and plastic and let rise for 1 to 1 1/2 hours. Preheat the oven to 450F. I place a pizza stone in the oven on the rack I plan to use and an empty metal pan in the bottom of the oven. If using the pizza stone, allow time for the oven to be at 450F for about an hour so that the stone is completely preheated.
  11. Score the boules or loaves with an oiled razor blade, spray lightly with water, sprinkle with the fleur de sel and place the baking sheet on top of the pizza stone. The pizza stone will help keep the baking sheet at a constant temperature while the bread bakes. Just before closing the oven door, throw a bunch of ice cubes or cold water into the hot metal pan at the bottom of the oven to create a little steam.
  12. Bake the bread for about 30 minutes. In the first 10 minutes of baking, open the oven door just long enough to squirt some water on the sides of the oven with a squirt bottle. If you don't have one, just get your hands wet and fling the water at the sides of the oven to create steam. Do this 3 times, but not after the first 10 minutes of baking. During the last 5 minutes of baking, open the oven door. A crisper crust is encouraged by shots of steam in the beginning of baking, and by a dry oven at the end.
  13. The bread is ready when it's internal temperature reaches 200F. To check, I pull the boule from the oven and stick a probe into the bottom.
  14. Because this is a wet bread, especially compared to french bread, let it cool before serving.
  15. Review: Great recipe that made a really tasty bread! I especially appreciated the tips and tricks included in the recipe. They were very helpful for a bread beginner like me.
  16. Review: This bread was amazing! I was a bit skeptical that it would bake properly (the dough was so wet!) but the end result was fantastic. Two loaves didn't last an hour in a house of 4...
  17. Question: Where do you get Malt syrup? Response: Beer supply store or Amazon. Can be light or dark or very dark. Choose wisely.
  18. Review: UPDATE! Bread turned out AMAZING. Yielded 2 beautiful 1lb loaves. Loved the salt crunch on the outside, loved the soft inside, loved the complex flavor. Still airy even with 15% whole wheat flour.
  19. Review: Yay!!!!! I'm so glad it worked out for you!!!! I love the idea of subbing molasses for the malt syrup. Great idea. Thanks so much for letting me know.
  20. Review: Mine is on the second rise and almost ready to go in the oven. I subbed molassus for the malt syrup and I used about 3 oz of whole wheat bread flour to give it more texture. I ended up adding about an oz of beer and had a perfect dough. Sticky, but not super wet. Had no trouble shaping it, though it is rather subject to gravity. Not sure how loaf like it will be after this rise. I also eyeballed the split, but weighed everything else. We'll see what happens!
  21. Review: Just a few comments to the author and a few to the comments. Please use only one unit of measure. Grams or oz. Either will work but both will not. You might also want to use bakers percent as this is scalable. Commenters, ciabatta is a ver wet dough and not meant to be shaped in a traditional sense. Flour your table well, flour the dough in its bulk ferment bin or bowl. Dump out onto table. Flour the top well. Cut shapes once the dough flattens out naturally and put on well floured peel and bake on stone. Should be slipper shape, hence the name.
  22. Review: My dough was super wet, too. Couldn't even shape it. Used just 10 oz of poolish and added additional flour during the mixing. Instead of using a loaf pan, I used the Lahey dutch oven method: heat the oven with a dutch oven inside and then place the dough inside the very hot pot and cook covered for the first 20 min. Uncover to finish the cooking. No need to spray with water or use ice since the wetness of the dough and the heat of the dutch oven create enough steam to create a great crust. I used molasses instead of malt syrup and that seemed to work.
  23. Review: Made these last night for our Easter brunch today and couldn't help but cut into them this morning to slather with honey butter. Yum!
  24. I'm not a frequent bread baker, and rarely use my standing mixer for kneading when I do bake bread. For the first time, the kneading performed by the hook jammed the bowl deep in the stand, and I had a hell of a time getting the damn thing out.
  25. I will say that it was worth it! Delicous bread :)
  26. (and I was so glad to see that golden syrup worked as a substitution for malt syrup - it's what I had on hand, so that's what I used!)
  27. Review: Wow - this was wonderful bread! I couldn't find malt syrup, so used golden syrup instead - I think it probably didn't have as strong a flavor as the malt syrup would add, but it still tasted delicious. The stout gives a lovely brown color, and the texture was very nice - small bubbles and enough denseness and airness to give a lovely, chewy loaf. I forgot to fold the dough over on itself during the first rising, but this didn't seem to cause any problems, the bread turned out great. Would love to try this again, with some different beers and maybe even different herb flavors.
  28. Response: I'm so glad you liked it so much! And thanks so much for the feedback - I really appreciate it. And I'm so glad golden syrup worked as a good substitute for the malt syrup. Is it a sweet syrup?
  29. Question: Beautiful recipe. There are just two in our household and we don't eat a ton of bread so I was wondering if I could freeze a loaf. If so, would it be best to freeze the dough, and if so, at what stage, or the finished product. Thanks for your thoughts! Response: Thanks so much melissav!! There are only 2 now in my household so I totally understand. There are 3 good options for freezing: (1) (my personal favorite) You can bake the bread 75% of the way done and then freeze it. When ready to eat it, bring to room temp and complete the baking. (2) (my least favorite) freeze unbaked dough for up to 2 weeks after shaping it, but you might want to use a little more yeast (rule of thumb is 10-20% more) to compensate for the freezing damage to fermentation. The longer you plan to freeze the dough the closer to the 20% you want to use. (3) Bake it 100% and then freeze. Note: Freezing unbaked dough will sacrifice the most in flavor and fermentation. But if you do it, make sure you've done your final shaping. Hope this helps! And hope you enjoy the bread!
  30. Review: I confess I've made this bread also with a food processor as well as a stand mixer. I have one that has a "dough" button, and while I was concerned it might work the dough too much and become too tough, it was fine. Don't know if that might be an option? I should add that the FP didn't give me nearly as much control over the dough as the stand mixer did, but in a pinch it can work.
  31. https://food52.com/recipes/3967-rosemary-ciabatta-with-stout-beer

Plating

Cookware for this recipe

  • Casserole pot
  • Steamer
  • Grill or grill pan
  • Baking tray
  • Cake tin
  • Mixing bowl
  • Whisk
  • Electric mixer
  • Food processor
  • Chef's knife
  • Cutting board
  • Vegetable peeler
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Recipe By: TheWimpyVegetarian. S(Internet address):. Saved from the Bread-Bakers mailing list (http://www.bread-bakers.com/archives/digests/v119n039.txt), file Recipes/www.bread-bakers.com/archives/digests/v119n039.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mastercook text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.