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Centerstage MN is Thursday evenings at 6, streaming live online at www.KAXE.org; or 91.7 Grand Rapids, 89.9 Brainerd and 105.3 Bemidji. All interviews are archived at www.KAXE.org and the show is rebroadcast Sunday mornings at 6.
TO: Current & Future Friends of 90.5 KBXE
FROM: Steve Downing (sdowning@kaxe.org)
90.5 KBXE www.kbxe.org kbxe@kbxe.org 218.326.1234 800.662.5799
*When I talked with Kate she is so quick to point out, even with all her success, that she knows she's lucky she get to do what she gets to do (write books and talk to readers!). She readily admits how HARD it is for her to write, but lucky for me and for her readers, she still abides by her own rule of writing 2 pages everyday. Not at least 2 pages, but 2 pages only! Telling me that makes me think anything is possible.
*When I talked to Alison McGhee about her latest picture book "Song of Middle C" that is about a little girl about to perform at her piano recital, she reminded me that we occasionally need to do things in our lives (adults I'm talking to you!) that we aren't good at. Things we can't POSSIBLY ever be that good at. Like taking up the piano. How liberating, to not expect perfection but only practice.
a. They ripped the knob off the radio on 91.7fm
b. They put a KAXE bumper sticker on the back bumper.
Pane Integrale (Whole-Wheat Bread)
(NYT adapted from Jim Lahey,'s My Bread)
2 1/4 cups (300 grams) bread flour
3/4 cup (100 grams) wheat flour
1 1/2 teaspoons (8 grams) table salt
1/2 teaspoon (2 grams) instant or dry active yeast
1 1/4 cups (300 grams) cool water (55 to 65 degrees)
Wheat bran, cornmeal or flour, for dusting
1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
Yield: One 1½-pound loaf.
Sour Dough
3/2008
Sponge:
1 cup starter
1 cup water
1 cup flour
Dough:
Put starter above in bread machine, add:
2 cups flour
1.5 teaspoons salt
1-2 T rye flour
Mix on dough or pizza cycle
Remove and place on board heavily floured with semolina flour
Leave over night to raise on board covered with wet towell ( you may have to rewet towel to get it off)
fold over and let rise
put pan in oven and heat to 450 degrees
slash top and slid bread into heated pan
cover and put in oven
Sour Dough Alternative 2
1 cup starter
1 cup water
3 cups flour
1.5 teaspoons of salt
Mix in bowl
Let raise at least overnight
Line a basket with a floured towell
place loaf in basket
Let rise until doubled
Put in basket and cut top with scissors
Bake as above
Rosemary Pepper Bread
adapted from "Bread Machine Baking" by Lorie Brody and Millie Apter
1 ½ T (generous T) fresh rosemary (or 1 T dried)
1 ½ T honey
1 ½ T vegetable oil
¾ C water + 1 T water
1/3 C quick cooking oats (used non-quick)
3 T cornmeal
2 ½ C unbleached white flour (used bread flour)
1 t salt
3 T nonfat dried milk (used instant)
1 t coarsely ground black pepper
2 t yeast
Note: This is made by adding all the ingredients to a bread machine which will mix and bake it. I just use the bread machine to make the dough and then form it and bake it in the oven. You could do everything by hand. You will need to mix and knead it, let it rise, punch it down and let it rise again.Then punch it down and form it into loaf. Let rise until doubled and bake at 375 degrees for about 30 minutes or until internal temperature is between 190 and 200 degrees. The loaf will sound hollow when tapped on the bottom.