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Recipe: Rye Bread 7

Rye Bread 7

Female legs with thick rope round them
Source: Flickr


1 quart warm water
1 cake compressed yeast
1-? tablespoons salt
2 tablespoons sugar
2 tablespoons melted vegetable fat
6 cups entire wheat flour
5 cups rye flour


To prepare this Rye Bread Recipe 7, first dissolve the yeast in 1-1/2 tablespoons water, add the warm liquid, the salt, the sugar and the fat, and mix well. Add the flours, reserving a large handful of the entire wheat flour for the board, and mix into a dough. Knead until elastic to the touch, put into an oiled bowl, cover and set in a warm room to rise, the same as for wheat bread; and when it has been worked down the second time, roll into ordinary rye bread loves. Lay in an oiled baking pan, cut three gashes across each loaf, cover with a cloth, let rise until very light, and bake as usual.

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Recipe: Spudnuts II

Spudnuts II

Epub  Infection Control in Clinical Practice For Kindle
Source: Flickr


1 pound russet potatoes, peeled and quartered
2 (1/4 ounce) packages active dry yeast
1 1/2 cups warm milk (110 to 115 degrees F)
1/2 cup vegetable oil
1/2 cup granulated sugar
2 eggs
1 teaspoon salt
7 1/2 cups all-purpose flour
Oil for deep-fat frying
4 cups confectioners� sugar
1/3 cup water
1 teaspoon vanilla extract


Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid. Cool to 110 to 115 degrees F.

Discard remaining cooking liquid. Mash potatoes without milk or butter.

In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; let rise again until doubled, about 20 minutes. Roll out on a floured surface to 1/2 inch thickness. Cut with a floured 3-inch doughnut cutter.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Fry doughnuts, a few at a time, until golden brown.

Combine confectioners’ sugar, water and vanilla extract; dip warm doughnuts in glaze. Cool on wire rack.

Yields 4 dozen.

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Recipe: soft pretzels

Soft Pretzels
1 packet (2 1/4 teaspoons) active dry yeast
1 tablespoon honey or granulated sugar
1 1/2 cups warm (105 to 115 degrees F) water
1 tablespoon vegetable oil
1 teaspoon salt
2 cups whole wheat flour
4 to 6 ounces sharp Cheddar cheese, coarsely
shredded (1 to 1 1/2 cups packed), optional
2 to 2 1/2 cups white bread flour (or unbleached flour)

Glaze and Topping
1 egg, beaten with 1 teaspoon water
Coarse (kosher) salt, very coarse pretzel salt, or seeds,
such as poppy, caraway, or sesame (your choice)

In a large bowl, mix the yeast and honey with the warm water. Let the mixture sit for about 5 minutes, or until it is foamy. Stir in the oil, salt, whole wheat flour, cheese (if used), and about 2 cups of the white flour, or enough to make a soft dough. Turn out onto a lightly floured board and knead it for 5 to 10 minutes, or until it is smooth and just a bit tacky. Add small amounts of flour as necessary. (Note: The dough may also be mixed and kneaded in a heavy duty mixer or in a food processor, if desired. Follow the manufacturer’s directions.)

Grease or coat some baking sheets with nonstick spray. Preheat the oven to 425 degrees F.

To make the pretzel shapes, pinch off a piece of dough; then roll it on a flat surface until it forms a rope that is 1/8 inch to 1/2 inch thick. Shape the pretzels on a flat surface; then immediately transfer each one to a greased baking sheet as soon as it is made. Keep the pretzels about 1 inch apart.

Brush the top of each pretzel with some of the egg glaze; then sprinkle it with coarse salt or your choice of seeds. Vary the seeds used on the different parts of a single pretzel, for an interesting and attractive look.

For chewy pretzels with well-defined shapes, bake them immediately, without rising, in a preheated 425 degree F oven for 15 to 20 minutes, or until they are browned and well done. (They will rise slightly in the oven.) (For softer, fatter, bread-like pretzels, let them rise in a warm place for 30 to 45 minutes, or until they are almost doubled; then bake them as above until they are lightly browned.) Immediately remove the pretzels from the baking sheets (gently loosening them with a metal spatula, if necessary), and cool them completely on wire racks. Store them in an airtight container.

Yield: about 16 large, standard-shaped pretzels; the number of holiday shapes depends on their size.

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How Do Humans Become Infected With Bird Flu

How Do Humans Become Infected With Bird Flu

The infection process with bird flu is not particularly complicated. As with other strains of influenza, the virus itself is passed from host to host, although bird flu is not transmitted from human contact like other strains of the flu. However, people should still be knowledgeable of how bird flu is contracted to avoid it as much as possible.
Currently, the primary way humans become infected with the disease is through contact with infected animals or their feces. The virus is transmitted through bodily excretions, such as saliva, nasal secretions, and feces or through contact with contaminated surfaces. In many of the regions where outbreaks have occurred, people, poultry and pigs live in very close contact, therefore, increasing the likelihood of transmitting the disease.
Especially in agricultural arenas, virus transmission occurs more frequently to humans. The reason for this is the necessity of handling fowl for feeding, medical care, and slaughter. People will often handle birds and not properly sanitize their hands and clothing afterward. Also, because fowl are usually kept in small areas for farming purposes, the disease spreads easily and feces accumulates quickly, also increasing human contact with potentially dangerous excretions. The virus lives on contaminated surfaces for several days, which also increases infection probability.
Another way of infection is by ingesting infected poultry that was not cooked properly. It is always suggested to fully cook any meat you are preparing for yourself or your family to eliminate bacteria and harmful viruses. When cooking poultry, you should cook the meat to a temperature of 165 degrees Fahrenheit or 74 degrees Celsius to ensure its safety. Especially in the cases of infection in children, ingesting contaminated food is believed to be the primary cause because children handling fowl is considerably less common in the areas where outbreaks have occurred. This is of particular concern as children have a higher mortality rate than adults. As with most infectious diseases, it has more of a negative effect of the weak: the very young and very old.
With time, people fear the virus will mutate to a form transmittable from human to human. If this occurs, infection will occur as with the regular flu strain. The virus will spread through saliva and mucus contact through sneezing, coughing, or breathing in close vicinity of others. With mutation, the virus will spread with much more ease through human populations, possibly causes massive illness and death.

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