my kid is really fond of olive oil & herb dipping stuff. he
also enjoys bread making, so i'm looking for a good dipping
bread recipe.
i do have a bread machine, but i don't like baking the loaf
in it because it always ends up lopsided.
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

In article >,
enigma > wrote:

> my kid is really fond of olive oil & herb dipping stuff. he
> also enjoys bread making, so i'm looking for a good dipping
> bread recipe.
> i do have a bread machine, but i don't like baking the loaf
> in it because it always ends up lopsided.
> lee

Lee, I've got Girl Child's 10-yr-old Panasonic breadmaker in house.
I've taken to using the dough cycle only; I shape and bake it myself.
I'm only making plain white bread in it so it might not be what you
want, though Small Child and I made hoagy bun-like rolls on Friday night
when she was here. I've used some whole wheat flour in the recipe, too.

Have you thought about mixing the dough in the machine and shaping and
baking in a regular oven?
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

On Feb 27, 10:28�am, enigma > wrote:
> my kid is really fond of olive oil & herb dipping stuff. he
> also enjoys bread making, so i'm looking for a good dipping
> bread recipe.
> *i do have a bread machine, but i don't like baking the loaf
> in it because it always ends up lopsided.

I can't think of any bread that's not good for dipping/sopping, in
olive oil or for sopping up gravy. I have my personal favortites but
they may not be yours, I'm partial to rye and whole grain... but a
safe bet is any white bread.

And in all the years I've made bread in an ABM I've not once ended up
with a lopsided loaf... sometimes somewhat collapsed, but collapsed
evenly, never lopsided... to me lopsided means not baked to even
doneness throughout the entire length of the loaf. I think it's very
difficult to produce lopsided bread even in a conventional oven...
lopsided cakes but not breads. I've made bread by hand that turned
out *uneven* from one end of the loaf to the other but only because I
formed them unevenly, so only uneven dimensionally, not unevenly
baked... no way does that affect the dipability/sopability.... becaue
for dipping/sopping I don't slice bread, I rip off a hunk... produces
better surface texture.

Sheldon

"enigma" > wrote in message
. ..
> my kid is really fond of olive oil & herb dipping stuff. he
> also enjoys bread making, so i'm looking for a good dipping
> bread recipe.
> i do have a bread machine, but i don't like baking the loaf
> in it because it always ends up lopsided.

I have sorta played with a recipe I found quite a while back and it makes
the best white bread we have ever had. My family typically goes through
about 60 good size rolls at Thanksgiving and Christmas, and it is just as
good for loaf bread. Good Luck in your search for the perfect bread.

Yeast Rolls

If you use a bread machine for mixing, add the ingredients in the order they
are listed on the recipe. If you are hand mixing or mixing in a stand mixer
follow the directions below. Whether you mix in a mixer or bread maker, the
dough needs to rise for two hours on the first rise, and then at least ½ an
hour to 2 hours after being made into rolls.
2 cups water
4 tablespoons melted butter
2 eggs
7 cups bread flour
1/2 cup sugar
2 teaspoons salt
6 teaspoons yeast

Proof the yeast in 2 cups of warm to the touch water in the mixing bowl.
Start the mixer after spraying the hook or paddle with pam, or rubbing with
butter to prevent the dough from sticking too badly.

Add melted butter and eggs and mix until well blended. Add sugar and salt
and mix until well blended.

Add the flour one cup at a time, until dough begins to pull away from the
sides of the bowl.

Remove from the bowl and knead on a well-floured surface just until the
dough is smooth, over kneading will make for tough bread. I usually
incorporate the last cup to two while kneading the bread but that's just my
preference.

Place dough ball into a bowl for rising. The bowl should be sprayed with
Pam, well buttered, or oiled (whichever you prefer), roll the dough over in
the bowl so that all sides are well oiled. Cover loosely. Let rise for two
hours. Punch the dough down and form into rolls. For soft round dinner
rolls, use a muffin tin for baking, if you prefer fatter mini loaves, use a
high sided 9X13 pan. Yields about 12 large rolls, 20 to 24 dinner roll size.
Make sure your baking dish (whichever you choose) is well oiled/buttered.

Let rise for 30 minutes.

Brush tops with butter prior to baking (I use about ½ stick melted butter).

Bake 20 to 25 minutes at 350 degrees until golden brown, on the highest rack
possible in your oven.

Brush the tops with honey butter to give it a slightly sweet taste, garlic
butter for an Italian meal, or plain butter, as soon as you get them out of
the oven. Now eat, and enjoy!

Cindi

> lee
> --
> Question with boldness even the existence of god; because if
> there be
> one, he must more approve the homage of reason than that of
> blindfolded
> fear. - Thomas Jefferson

Steve Wertz > wrote in
:

> On Tue, 27 Feb 2007 15:28:49 +0000 (UTC), enigma wrote:
>
>> my kid is really fond of olive oil & herb dipping stuff.
>> he also enjoys bread making, so i'm looking for a good
>> dipping bread recipe.
>> i do have a bread machine, but i don't like baking the
>> loaf
>> in it because it always ends up lopsided.
>> lee
>
> Herbs de Provence + Mediterranean oregano. Microwaved in
> the oil for 10 seconds - just enough to warm it up
> slightly.

ok.... i like the idea of warming slightly so, what bread?
some type of Italian or French white?

lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

"enigma" > wrote in message
. ..
> my kid is really fond of olive oil & herb dipping stuff. he
> also enjoys bread making, so i'm looking for a good dipping
> bread recipe.
> i do have a bread machine, but i don't like baking the loaf
> in it because it always ends up lopsided.

Lee how about pita with dukkah? Mix the dukkah with olive oil and dip away.
Dip away. You can also use dukkah as a seasoning for meat or veg.

Dukkah
http://www.theepicentre.com/Spices/dukkah.html

Ingredients:
3 1/3 tbsp hazelnuts
4 tbsp pistachio nuts
10 tbsp white sesame seeds
5 tbsp ground coriander seeds
2 1/2 tbsp ground cumin seeds
1 tsp salt, more or less to taste
1/2 tsp ground black pepper

Preparation:
Roast the hazelnuts and pistachio nuts then chop them into small dices in a
food processor. Toast the sesame seeds in a dry pan until golden brown. The
coriander and cumin seeds may be roasted whole and then ground, however I
find the flavor is lighter when plain ground coriander and cumin are used.
Blend all the ingredients together and store in an airtight container.

In article >,
enigma > wrote:

> my kid is really fond of olive oil & herb dipping stuff. he
> also enjoys bread making, so i'm looking for a good dipping
> bread recipe.
> i do have a bread machine, but i don't like baking the loaf
> in it because it always ends up lopsided.
> lee

LOL! After looking at other replies, I'm curious: Are you looking for
a bread recipe or an herb mixture to put into the olive oil? Inquiring
Mind Wants to Know.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

"enigma" > wrote in message
. ..
> my kid is really fond of olive oil & herb dipping stuff. he
> also enjoys bread making, so i'm looking for a good dipping
> bread recipe.
> i do have a bread machine, but i don't like baking the loaf
> in it because it always ends up lopsided.
> lee

My mom makes bread dough in her machine, then takes it out, forms and bakes it the
old fashioned way. This way, the machine does the kneading, making it easy on her
hands, and she controls the shape.

kimberly

Steve Wertz > wrote in
:

> On Tue, 27 Feb 2007 17:49:19 +0000 (UTC), enigma wrote:
>
>> ok.... i like the idea of warming slightly so, what
>> bread?
>> some type of Italian or French white?
>
> Some dense French or my preference, some competently made
> ciabatta (not the stuff you get from Jack in the Box).

i don't think we have Jack-in-the-Box around here... i
vaguely remember them from my childhood (late 50s/early 60s)
although my dad's hamburger joint of choice had the
rollerskating waitresses
i think i have a recipe for ciabatta around here & that does
sound like good dipping bread. thanks.
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

Melba's Jammin' > wrote in
:

> In article >,
> enigma > wrote:
>
>> my kid is really fond of olive oil & herb dipping stuff.
>> he also enjoys bread making, so i'm looking for a good
>> dipping bread recipe.
>> i do have a bread machine, but i don't like baking the
>> loaf
>> in it because it always ends up lopsided.
>
> LOL! After looking at other replies, I'm curious: Are you
> looking for a bread recipe or an herb mixture to put into
> the olive oil? Inquiring Mind Wants to Know.

bread recipes
i have several herb mixture ideas & i bought some garlic
flavored OO (because the current bottle of EVOO i bought has a
really bitter aftertaste. i'm not sure if it's the oil or this
cold that won't go away though. i suspect the sore throat
isn't helping).
also, is there a neat way to pack dipping oil for a school
lunch? he *really* loves the stuff & i can see how PB&J can
get boring after a while, even if i use different jams (ginger
is a big hit, now that i'm out of rhubarb-ginger. strawberry-
rhubarb is up there too)

lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

"TammyM" > wrote in
:

> Lee how about pita with dukkah? Mix the dukkah with olive
> oil and dip away. Dip away. You can also use dukkah as a
> seasoning for meat or veg.

ooooh. i'd like that! i'm not sure if Boo would, as he's not
a fan of nuts. maybe if i make it when he's not looking... he
loves hummus & i can pretend it's something like that.
thank you.
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson

On Wed, 28 Feb 2007 13:22:25 +0000 (UTC), enigma >
wrote:

>"TammyM" > wrote in
:
>
>> Lee how about pita with dukkah? Mix the dukkah with olive
>> oil and dip away. Dip away. You can also use dukkah as a
>> seasoning for meat or veg.
>
> ooooh. i'd like that! i'm not sure if Boo would, as he's not
>a fan of nuts. maybe if i make it when he's not looking... he
>loves hummus & i can pretend it's something like that.
>thank you.
>lee

Glad you like it :-) I've also bought it online from a place called
Seasoned Pioneers in the UK. They have some other blends that I like
as well.

TammyM

In article >,
enigma > wrote:

> Melba's Jammin' > wrote in
> :
>
> > In article >,
> > enigma > wrote:
> >
> >> my kid is really fond of olive oil & herb dipping stuff. he also
> >> enjoys bread making, so i'm looking for a good dipping bread
> >> recipe.
> >> i do have a bread machine, but i don't like baking the loaf
> >> in it because it always ends up lopsided.

> >
> > LOL! After looking at other replies, I'm curious: Are you
> > looking for a bread recipe or an herb mixture to put into
> > the olive oil? Inquiring Mind Wants to Know.
>
> bread recipes
> i have several herb mixture ideas & i bought some garlic
> flavored OO (because the current bottle of EVOO i bought has a
> really bitter aftertaste. i'm not sure if it's the oil or this
> cold that won't go away though. i suspect the sore throat
> isn't helping).
> also, is there a neat way to pack dipping oil for a school
> lunch? he *really* loves the stuff & i can see how PB&J can
> get boring after a while, even if i use different jams (ginger
> is a big hit, now that i'm out of rhubarb-ginger. strawberry-
> rhubarb is up there too)
>
> lee

What I thought. :-) Consider this one, Lee. Not much to it and you
could easily make fat breadsticks that would go to lunch nicely. Make
'em in his initials! :-)

AFA packing the oil -- is he carrying a box or a bag? You *could* put
the oil into a small ziploc baggie. Or a small jar. Rubbermaid makes
some small (1/2 cup?) containers with lids -- put the oil in there and
put the container into a baggie just for insurance.

{ Exported from MasterCook Mac }

Italian Bread

Recipe By: posted to rec.food.cooking by Barb Schaller 2-28-2007
Serving Size: 24
Preparation Time: 0:00
Categories: Yeast Breads

Amount Measure Ingredient Preparation Method
1 3/4 cups warm water (105°-115°F)
2 packages active dry yeast (±4-1/2 tsp)
2 teaspoons salt
5 cups flour (maybe 5-1/2 cups)

Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir
until dissolved. Add remaining 1-1/4 cup water, salt, and 2 cups flour;
blend well. Stir in enough remaining flour to make soft dough. Knead
on lightly floured surface until smooth and elastic, about 6-8 minutes.
Place in greased bowl, turning to grease top. Cover; let rise in warm,
draft-free place until double in size, about 20-40 minutes.

Punch dough down. Remove dough to lightly floured surface; divide in
half, thirds, or quarters. Roll each half to 12-inch circle. Roll up
each circle tightly as for jelly roll to make loaf. Pinch seams and
ends to sea; taper ends by gently rolling back and forth. Place loaves,
seam sides down, on large baking sheet. Cover, let rise in warm place
until doubled in size, about 20-40 minutes.

Lightly dust loaves with additional flour, if desired. With sharp
knife, make 3 or 4 diagonal slashes (1/4" deep) across top of each loaf.
Bake at 400°F for 25 minutes (less time for smaller loaves) or until
done. Remove from sheet; let cool on wire rack.
‹‹‹‹‹
Notes: Keeps better than I'd thought it would considering there's no
fat in it. Good stuff! Easy to make. This is a lot of yeast for not
much flour and I'll bet it could easily be reduced -- I think I do; I
haven't made this in a long time.

Source: Fleischmann's Breadworld website, 2/24/97

Per serving: 98 Calories; less than one gram Fat (3% calories from fat);
3g Protein; 20g Carbohydrate; 0mg Cholesterol; 179mg Sodium
Food Exchanges: 1 1/2 Starch/Bread
_____

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - Winter pic and a snow pic
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

Melba's Jammin' > wrote in
:

> What I thought. :-) Consider this one, Lee. Not much to
> it and you could easily make fat breadsticks that would go
> to lunch nicely. Make 'em in his initials! :-)

looks pretty easy. he likes making bread.

>
> AFA packing the oil -- is he carrying a box or a bag? You
> *could* put the oil into a small ziploc baggie. Or a
> small jar. Rubbermaid makes some small (1/2 cup?)
> containers with lids -- put the oil in there and put the
> container into a baggie just for insurance.

he has a metal lunchbox (cow pattern <g>) & a small blue
denim tote. he usually has the metal lunchbox, except when Tom
forgets to bring it home when he picks him up from school, or
i pack soup for lunch since the Thermos doesn't fit into the
lunchbox.
Boo tends to swing the cloth bag around, so the metal box is
safer for the other kids.
he has access to a microwave oven in his classroom, so i
sometimes send half bagels, a slice of cheese & some pepperoni
to make "pizza".
lee
--
Question with boldness even the existence of god; because if
there be
one, he must more approve the homage of reason than that of
blindfolded
fear. - Thomas Jefferson