Date: Sat, 15 Mar 1997 13:31:40 -0800 (PST) -------------- BEGIN bread-bakers.v097.n021 -------------- 001 - "Bill Hatcher" Subject: Re: Digest bread-bakers.v097.n019 Date: Sun, 9 Mar 1997 09:23:20 -0500 > From: Curtis Jones > Subject: Re: Sourdough Starter has Off Color > Date: Mon, 03 Mar 97 11:19:01 -0500 > > -- [ From: Curtis Jones * EMC.Ver #2.5.02 ] -- > > We are novice sourdough bakers! After a few days in the fridge, there is > a film of grey-green colored liquid on the top. Looks kinda scary. Is > it normal? Should we stir it back in? -- Donna Oakley-Jones, Oakleaf > Shelties Mine (several strains) does the same thing and I just stir it in. No problems with it. Regards. Bill Hatcher bhatcher@gc.net Southampton County, Virginia, USA --------------- MESSAGE bread-bakers.v097.n021.2 --------------- From: AmyLynn Stotzner Subject: Rye Bread ercipe needed Date: Mon, 10 Mar 1997 13:47:16 -0500 My grandmother asked for a manual recipe for rye bread. Nothing fancy or exotic. I just have my ones for the machine - which don't always turn out right and she wants/needs more detailed directions than me just handing her a list of ingredients from my machine ones. Thanks! AmyLynn Stotzner stotzner@erienet.net --------------- MESSAGE bread-bakers.v097.n021.3 --------------- From: RVLowe@aol.com Subject: Sour dough starter Date: Sun, 9 Mar 1997 11:34:51 -0500 (EST) I use Nancy Silvertons starter made from grapes. It is incredibly active; climbs right out of the jar. --------------- MESSAGE bread-bakers.v097.n021.4 --------------- From: RVLowe@aol.com Subject: Fruit Bread Date: Wed, 12 Mar 1997 10:38:02 -0500 (EST) Does any one have a recipe for a semi sweet semi dense fruit and nut bread? Sam's carried an excellent commerical variety and then they quit. I have searched recipes and have tried unsuccessfully to re-create it. Help would be appreciated. Thank you. R V Lowe@aol.com --------------- MESSAGE bread-bakers.v097.n021.5 --------------- From: marciaf@juno.com (Marcia Fasy) Subject: lost post Date: Tue, 11 Mar 1997 19:46:26 EST Please forgive me for writing on the list but I lost a post which answered my Fleischmann's question on the last digest. Could this person please contact me again, privtely. Thank you. marciaf@juno.com Glendale, OR (in the beautiful Rogue River Area of S. Oregon) A day without e-mail (or wine) is like a day without sunshine. (~:]* --------------- MESSAGE bread-bakers.v097.n021.6 --------------- From: Barb Cone Subject: ABM/2 lb loaves Date: Tue, 11 Mar 1997 09:46:47 -0600 I'm looking for recipes for 2 lb loaves to make in my Black & Decker Electric Bread Machine. Can anyone help? Barb Cone email: bacone@swbell.net http://www.geocities.com/SouthBeach/Marina/4245/ --------------- MESSAGE bread-bakers.v097.n021.7 --------------- From: trfox@arcos.com Subject: Date: Sun, 9 Mar 1997 09:36:34 -0500 I look forward to reading my weekend mailings, and now would like to share something I discovered. For a lovely orange or lemon flavour in breads [or baking], collect the zest from oranges or lemons, and save this in a small container mixed with vegetable oil. This keeps very well in the fridge, and the oil not only preserves the rind, but it absorbs the flavours. I have a handy gadget designed to remove the zest only - a good investment. When using, decrease the oil or margarine called for a little bit. Toby [Ontario, Canada] --------------- MESSAGE bread-bakers.v097.n021.8 --------------- From: caspur@juno.com Subject: Re: Digest bread-bakers.v097.n019 Date: Sun, 09 Mar 1997 14:39:46 EST Out on Long Island there is a specialty supermarket called "Fresh Fields" that sell delicious foccaca breads with olives or spinach and cheese. The bread in soft and puffed up around the top filling. It is out of this world. If it is a long trip to this supermarket and since this is one of their specialties, lots of time the trip is in vain, they are sold out!! All recipes for foccaca I have are for a board type bread, flat and hard. Can anyone help me out with the softer, puffed bread recipe? Thanks. Caspur@Juno.Com --------------- MESSAGE bread-bakers.v097.n021.9 --------------- From: Lobo119@worldnet.att.net Subject: big enough plastic bags Date: Tue, 11 Mar 1997 23:00:40 -0700 Hooray! The Presto company has come out with a plastic bag that's finally big enough to fit a loaf of homemade bread! They even call it Food & Bread Storage Bags. They're 10 x 14. P.S. I don't work for them. I'm just so happy not to have to cut the ends off my loaves anymore before freezing them that I think they deserve the plug. Lobo --------------- MESSAGE bread-bakers.v097.n021.10 --------------- From: "BrownleeS" Subject: Bagels--boiling and baking time/temp help Date: Mon, 10 Mar 97 11:57:46 EST I attempted making bagels for the first time this weekend. I followed Donna German's (The Bread Machine Cookbook [I]) specifications for boiling and baking and the bagels all burned, both on the tops and bottoms. Also, to me they tasted more like bread or toast than like bagels. So, I looked around on the Web and in another cookbook to see what other specifications people used and was astounded at the ranges I found. The baking specs ranged from Donna German's 550F for 8 minutes, to 375 for 35 minutes, with several others in between. And the boiling options ranged from 15 seconds to 7 minutes. Does anyone have tried and true specifications for boiling and baking bagels? Please cc: me directly (brownlees@dsmo.com) since I am on the digest and don't want to wait that long for your answers :). Thanks! Shari brownlees@dsmo.com --------------- MESSAGE bread-bakers.v097.n021.11 --------------- From: Mark and Jenny Wesner Subject: Crusty rolls Date: Tue, 11 Mar 1997 10:26:38 -0500 At 05:56 PM 3/8/97 -0800, bread-bakers-errors@lists.best.com wrote: >I love a nice soft roll with dinner, or a roll with a crusty >exterior but nice and airy inside. Unfortunately, many of >my creations seem to be rather firm. . . >Could it be that my flour is too hard? I am using Bread flour. Hi Graham, It sounds to me like more of a baking problem than an actual dough problem. You might try baking them for a bit shorter time at a higher temperature. I would keep a close eye on them, though, so you don't burn anything. Hope this helps! Jenny --------------- MESSAGE bread-bakers.v097.n021.12 --------------- From: magherrick@juno.com (MARGARET E HERRICK) Subject: MAGHERRICK: WW bread w/ potato Date: Sun, 09 Mar 1997 16:46:46 EST To: Natalie.Frankel@mixcom.com Subject: WW bread w/ potato Hi, Natalie, This is one I do in my dome top DAK turbo machine which makes a lag\rge loaf: 100% WHOLE WHEAT BREAD 1 T. red star dry yeast 3 cups Pillsbury (or other) whole wheat flour 1 T gluten powder 1/2 cup potato flakes 2 T sugar 1 1/2 tsp salt 1/4 C canola oil 1 1/4 C very warm water (more or less depending on flour & humidity) Use instructions from your particular machine. The ingredients have to go into the DAK in the order listed above, but other machines require a different order. I make this basic bread and also variations of it, using herbs, chopped onions etc, or a combine raisins and sweet spices. It's very versatile. Use your imagination. If you can get Pillsbury whole wheat (graham) flour please do so as I find it works better than most. Did you know that bread rises best when the Moon is Full? Strange but true! Check it out. sincerely Maggie magherrick@juno.com --------- End forwarded message ---------- --------------- MESSAGE bread-bakers.v097.n021.13 --------------- From: Wendy Nibeck Subject: Fire Hazard? Date: Thu, 13 Mar 1997 12:15:22 -0400 Hello, bread bakers! This may seem like a silly question but here goes. The other day on my way out the door I threw some ingredients in my bread machine and set the timer to have pizza dough ready when I came home. In my haste, I forgot to add the water! I came home and there was the machine, merrily stirring around my dry flour. After my initial sheepishness, I got to wondering. What if I had set a mix in there to bake, and forgotten to add the water? When the machine heated up, would this cause a fire hazard? Fortunately in this case I was using the dough setting, but now I worry that one day I'll set it to bake something and come home to find my whole house cooked! Anybody else willing to admit they've made the same silly mistake, and what was the outcome? Thanks, Wendy --------------- MESSAGE bread-bakers.v097.n021.14 --------------- From: Vickie Kelley Subject: RECIPE: Whole Wheat Bread Date: Mon, 10 Mar 1997 08:53:29 +0000 This may come through twice since I've sent it to two different addresses. It has been so long since I posted that I have forgetten where to send contributions to the list. I apologize in advance for any confusion! --------------------- I thought I would share a nice whole wheat bread recipe I have adapted over the months. It works really well and I get a good rise out of it. I use a Zoji on the quick bread setting (believe it or not). It works. Whole Wheat Bread ^^^^^^^^^^^^^^^^^ 1/2 cup Buttermilk 1 & 1/4 cups Water 1/8 cup Honey 1/2 teaspoon Salt 2 & 1/2 cups Whole Wheat Flour 1/2 cup Gluten 1/2 cup dry powdered instant milk 1/3 cup oatmeal, uncooked 1 tablespoon yeast (I use Saf) 1/2 tablespoon C-1 Dough Conditioner (available from Delta Rehab). Add all ingredients to pan in order listed. Set machine on quick or rapid cycle. OR you can play around with it to see which setting works best for you. ------------------------------------------------------------------ Vickie C . Kelley Department of Atmospheric Science phone: 970-491-8613 Colorado State University fax: 970-491-8449 Fort Collins, CO 80523-1371 vickie@.atmos.colostate.edu ------------------------------------------------------------------- ``Experience is the hardest teacher because it gives the test first, then the lesson.'' -anon ------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v097.n021.15 --------------- From: Steve & Jacinda Subject: Boboli Type Pizza Crust Date: Wed, 12 Mar 1997 13:52:55 -0500 For all those who wanted this recipe - here it is. Recipe By : Marcia Serving Size : 1 Categories : Machine Bread dough AMOUNT MEASURE INGREDIENT - PREPARATION METHOD 1 Cup Water 3 Cups All Purpose Flour 1 Teaspoon Salt 2 Tablespoons Olive Oil 1 Tablespoon Sugar 2 Teaspoons Active Dry Yeast 1 Clove Minced Garlic 2 Teaspoons Parmesan Cheese 1/2 Teaspoon Italian Seasoning Parme san Cheese To Sprinkle Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 min. at about 450 F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for the kids to make pizza too. ---------------------------------------------------------------------------- ---------------------------------------------------------------------------- What we do also is make thick crust personal size pizzas. We split the dough into 3 and we place the dough into an 8" round cake pan. To have thinner crust personal size pizza split the dough into 4. Good luck for everyone - we really enjoy this recipe. --------------- MESSAGE bread-bakers.v097.n021.16 --------------- From: MJADLOS@VM.STLAWU.EDU Subject: Date: Tue, 11 Mar 97 16:41:49 EST Here are the Easter bread by hand recipes. I hope someone can tell me how to convert them for bread machine use. Pasca or Babka 2 pkg. yeast 1/2 c. water 3 c. flour 1 pt. lukewarm milk pinch sugar Mix together and let sit for 10 mins. 1- 1 1/2 c. sugar 4 eggs 1 t. salt 1/2 c. butter, melted and cooled Beat eggs and sugar, add salt and butter. Combine with yeast mixture. Approx. 8 c. flour 1 t. cinnamon 1/2 t. nutmeg 1/2 - 1 c. raisins Add spices and mix in flour gradually. Knead 1/2 hr. Add raisins and knead them in. Let rise, punch down and let rise again. Put in loaf pans and brush tops with egg wash of 1 beaten egg and 1 T. water. Bake at 375 for 35-40 mins. Makes 3 loaves. Italian Easter Braid 1 pkg. yeast 1/4 c. water 3/4 c. scalded milk 1 sm. pkg. lemon pudding mix 1/2 c. sugar 1/4 c. butter or margarine, melted 2 t. vanilla 1/2 t. salt 1 t. lemon flavoring 4-4 1/2 c. flour 3 beaten eggs 1 egg beaten w/ 1 T. water Proof yeast in water. Pour milk over pudding, lemon flavoring, vanilla, sugar, butter, and salt. Stir until pudding dissolves and cools to lukewarm. Add 1 1/2 c. flour, mix well. Add yeast and 3 eggs. Gradually add remaining flour. Turn onto floured surface and let rest 10 mins. Knead 8-10 mins. Place in lightly greased bowl and turn once. Let rist until double, approx. 1 1/2 hrs. Punch down and let rise again, about 1 hour. Braid dough. For egg baskets, make a small braid with about 1 inch in diameter strands. Form into a circle about 4-6 inches in diameter, put a dyed, hardboiled egg in the middle. Put a rope of dough across the top like a handle. Brush with egg wash and sprinkle with non pareils. Bake at 350 for 30 mins. Melissa Jadlos --------------- MESSAGE bread-bakers.v097.n021.17 --------------- From: bgl@leass.PCC.COM (Barbara Leass) Subject: Bread Folly! Date: Sun, 9 Mar 97 23:45:40 CST > Hi Everyone, One of my daughters has a school project...I was trying to make a bread that would be.. from the time of the Roman Empire.. this recipe is the result of my effort.. I don't think they had Lora Brody's Bread dough enhancer back then ...This loaf did not turn out the way it was intended.. The end result was more like a thick foccacia..Very nice texture and crust .......As I understand it, the breads from that time period were thin and Pita-like.. Does anyone have an authentic recipe? Well enjoy this recipe..It is definitely a 90's recipe! Barbara > > > > > * Exported from MasterCook Mac * > > Ancient Roman Bread Folly > > Recipe By : bgl > Serving Size : 12 Preparation Time :3:00 > Categories : Breadmaker Breads > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 1 1/2 cups water > 3 cups whole wheat flour-white > 1 cup bread flour > 1 tablespoon yeast > 1 tablespoon Laura Brody Dough Enhancer > 4 tablespoons olive oil > 2 teaspoons salt > 1 tablespoon fresh rosemary -- chopped fine > extra olive oil and salt for topping > > Put in bread Machine in the order of machine ..use dough cycle.. flatten out .. > put in large round pan.. let rise for an other hour ..flatten with fingers.. drizzel more > olive oil lightly on top.. sprinkle with Kosher salt..Bake in 450 preheated oven for 25 min.. > > - - - - - - - - - - - - - - - - - - > > > Per serving: 84 Calories; 5g Fat (51% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 357mg Sodium > > Serving Ideas : great with salad..dipped in olive oil or hummus > > NOTES : An experiment for Meredith's Roman Empire Project. > > > --------------- MESSAGE bread-bakers.v097.n021.18 --------------- From: Brett_Glass@infoworld.com Subject: Brett's Sweet Wheat Bread (No oil; almost non-fat) Date: Wed, 12 Mar 97 01:39:46 PST Brett's Sweet Wheat Bread Here's a sweet, full-bodied whole wheat bread that contains almost no fat. (There's no added shortening in it at all, which surprises tasters who labor under the misapprehension that low-fat cooking can't be good.) Great for toast or with non-fat cream cheese. This particular recipe works flawlessly every time in my Welbilt ABM 6000. I switched from the 2000 to the 6000 because the 6000's unusualy long kneading times and three rise periods greatly improve the final results. (The 2000's 20-minute warm-up cycle, which can't be bypassed, was also an annoyance.) The 6000 yields tall loaves with well-developed gluten. The oblong loaves are shaped more like what you'd buy at a bakery, rather than industrial-looking cylinders. This recipe works best if you proof the yeast. If you add the ingredients in the order given and wait for the yeast to foam, you'll get very uniform results. Mix in 2-lb bread machine pan: 1 1/4 cup + 4 T water (approx body temperature; test on your wrist!) 4 t yeast (I use Red Star commercial yeast - Sam's Club bulk pack) 1 T sugar 1/3 cup honey 4 t apple butter Allow yeast to feed 5 minutes or until small bubbles are visible. Then, add: 1 1/2 t salt And mix well. Add: 1 T + 1 t nonfat dry milk 2 C whole wheat flour (I use Amberwaves organic) 2 C bread flour (I use Hungarian High Altitude unbleached) 1/2 t cinnamon (or to taste) Start the machine and bake on the whole wheat cycle (if available). Be prepared to adjust moisture according to altitude and moisture content of flour. (This recipe sometimes requires an extra tablespoon or two of water at 7300 feet, where I now live.) The nonfat dry milk and high-gluten flour make this recipe relatively tolerant of small variations in measurement. Try the medium crust setting first and adjust if needed. Optional additions: 1/4 C raisins, currants, dried cranberries 1/4 C crisp rice cereal (coarsely crushed) --------------- MESSAGE bread-bakers.v097.n021.19 --------------- From: bbriscoe@infolink.morris.mn.us (Bonnie Briscoe) Subject: Re: Lighter wheat bread Date: Wed, 12 Mar 1997 00:09:17 -0600 Natalie Frankel asked: >Does anyone have a good recipe for a bread made with potato flakes in >place of some of the flour that makes a whole wheat less dense than all >whole wheat flour? I like to avoid white flour but I'd like a bread >that isn't as heavy as multi-grain or whole wheat bread. I've had excellent luck with this one in my Zojirushi ABM -- it always rises to the top of the pan -- but it would have produced door stoppers in my West Bend (which did not knead efficiently and could not handle breads with more than one-third whole grain flour). With the Zoji, I just use the regular white/whole grain setting with medium crust. 100% WHOLE WHEAT BREAD 1 1/2 cups water 2 Tbsp. butter, cut in 4 pieces 2 Tbsp. honey 1 1/4 tsp. salt 2 Tbsp. buttermilk powder 1/3 cup instant potato flakes 3 Tbsp. gluten 3 cups whole wheat flour (I grind my own and it's somewhat coarse; you may need more or less according to the moisture content and texture of your flour) 1/3 cup sesame seeds (optional) 1 3/4 tsp. instant active dry yeast (or 2 tsp. active dry yeast) Place all ingredients in bread pan in order listed and process on while/whole grain setting. Sesame seeds are optional, but they add wonderful aroma and flavor as well as fiber and texture. When I use them, I add them at the start along with other ingredients. Enjoy! Bonnie Briscoe =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Bonnie Goodwill Briscoe e-mail:bbriscoe@infolink.morris.mn.us 500 East Third Street phone: 320-589-1258 Morris, Minnesota, USA 56267 fax: 320-589-1754 Language is all that separates us from the lower animals-- and from the bureaucrats. =-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= --------------- MESSAGE bread-bakers.v097.n021.20 --------------- From: Lobo119@worldnet.att.net Subject: sourdough rye bread 2 recipes Date: Sun, 09 Mar 1997 23:13:11 -0700 Buddy and I developed the following recipes. They're both excellent. The taste is similar, although the second one is more moist. The texture is light. The difference would come down to whether or not you had whole wheat or white flour in the house, although 2 friends said the first has more rye flavor. Perhaps that was due to expanding the starter with rye instead of white flour? Whatever...they're good! **************************************************************************** BUDDY'S SOURDOUGH RYE - 2 loaves by Lobo@worldnet.att.net and mcilwain@livingston.net The night before: Expand 1 c. starter with: 1 c. rye flour 1/2 c. white flour 2/3 c. water Next morning add: 1/4 c. water 1/2 T. salt 1 T. sugar 1 T. olive oil 1 T. caraway seeds 1 c. rye flour 1 c. white flour Add more (or less) flour as necessary to get a soft dough. Knead until satiny. Place in bowl, cover and let rise until doubled in bulk. Shape into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350, paint with salt water, bake 25 minutes more, painting at 10 minute intervals. ***************************************************************************** BUDDY'S SOURDOUGH RYE - 2 loaves by mcilwain@livingston.net and Lobo@worldnet.att.net 2 c. expanded starter 1 c. water 2 c. rye flour 1 T. salt 1 T. olive oil 1 T. caraway seeds 3 c. whole wheat flour Add more (or less) flour as necessary to get a soft dough. Knead until satiny. Place in bowl, cover and let rise until doubled in bulk. Shape into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350, paint with salt water, bake 25 minutes more, painting at 10 minute intervals. --------------- END bread-bakers.v097.n021 --------------- -------------- BEGIN bread-bakers.v097.n022 -------------- 001 - Reggie Dwork Subject: Fennel (Caraway) Currant Soda Bread Date: Thu, 13 Mar 1997 21:12:13 -0800 Made this today and it was absolutely incredible tasting. I don't like caraway seeds so I subbed the fennel and it tasted wonderful. It is also a lactose-free recipe for those who are lactose-intolerant. Reggie * Exported from MasterCook * Fennel (Caraway) Currant Soda Bread Recipe By : The Lactose-Free Family Cookbook, Jan Main Serving Size : 8 Preparation Time :0:00 Categories : Breads Hand Made Lactose Free Low Fat Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Currants 3 C Whole-Wheat Flour 1 C All-Purpose Flour 2 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1 1/2 C Water 1/4 C Honey 2 Tsp Vegetable Oil -- *Note 2 Tsp Fennel Seed -- **Note Granulated Sugar *NOTE: Original recipe used 1/4 C vegetable oil... I cut it back **NOTE: Original recipe used caraway seed... I changed it and used the fennel seed Preheat oven to 350 deg F (180 deg C). In small bowl, soak currants in warm water. Grease baking sheet. In mixing bowl, stir together whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Drain currants and add to bowl. Stir in water, honey, oil and caraway seeds just until dry ingredients are moistened. Knead with floured hands until smooth, about 1 min. Shape into 7" circle. Place on prepared baking sheet. Cut large X about 1/4" deep on top; sprinkle with sugar. Bake for about 1 hr or until toothpicks inserted in center comes out clean. Makes a 9" circular loaf. Serving size is 1/8th. Soaking currants cleans and plumps them up, making them juicier in recipes. This has an absolutely incredible flavor!! I don't like caraway so I subbed the fennel and it was wonderful. Entered into MasterCook and tested for you by Reggie & Jeff Dwork - - - - - - - - - - - - - - - - - - NOTES : Cal 292.1 Fat 2.2g Carb 63.8g Fib 6.4g Pro 8.4g Sod 520mg CFF 6.5% --------------- MESSAGE bread-bakers.v097.n022.2 --------------- From: "Joan Mathew" Subject: Re: Lighter wheat bread Date: Mon, 10 Mar 1997 07:04:52 -0500 > Subject: Req: Lighter wheat bread > > Does anyone have a good recipe for a bread made with potato flakes > in place of some of the flour that makes a whole wheat less dense > than all whole wheat flour? I like to avoid white flour but I'd > like a bread that isn't as heavy as multi-grain or whole wheat > bread. I have several nice bread recipes on my personal recipe archive at my Web site. Here is a light wheat bread that you may enjoy and which is similar to what you described in your request. I have also included a recipe for a very nice sandwich bread. It does not use potato flakes but is very nice. Enjoy, Joan Light Wheat Bread (for KitchenAid) ---------------------------------- Yield: 2 standard-sized loaves (using loaf pans) 4 c. bread flour 2 c. whole-wheat flour 2 T. gluten flour 1/2 c. powdered milk 1/2 c. instant potato flakes (optional) 2 T. sugar 1 Tbsp. firmly packed brown sugar 1 T. salt 1/2 tsp. ground ginger 2 Tbsp. butter, chilled and cut into pieces (or use soft shortening) 2 Tbsp. active dry yeast (I use rapid-rise) 2-1/4 c. lukewarm water 3 T. unsalted butter With standard mixing attachment, thoroughly combine all dry ingredients except yeast into large mixing bowl. Add butter (or shortening) and combine. Add yeast and combine thoroughly. Add water and mix only until dough starts to form a ball and mixer begins to labor a bit -- approximately 10-20 seconds. Attach dough hook to mixer and knead dough for approximately 7-9 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 500F while dough is rising in loaf pans. Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and place into oven for 25 minutes. Remove loaves from pans and place back into oven, baking for approximately 20 additional minutes, or until crusts are nicely browned and loaves test done. Remove to cooling racks. As soon as loaves are removed from oven, melt butter over low heat and brush lightly over crusts for softer crust. Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 2 hours). This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making toast and sandwiches. Yummy Sandwich Bread (for Cuisinart) ------------------------------------ Yield: 2 standard-sized loaves (using loaf pans) 2 c. bread flour 1-1/2 c. whole-wheat flour 1 T. gluten flour 1/4 c. powdered milk 1 tsp. sugar 2 Tbsp. firmly packed brown sugar 1 tsp. salt 1/2 tsp. ground ginger 2 Tbsp. butter, chilled and cut into pieces (or use soft shortening) 1 Tbsp. active dry yeast (I use rapid-rise) 1 c. plus 3 Tbsp. cold or lukewarm water Insert metal blade in work bowl of food processor. Add flours, sugars, salt, ginger, and butter; process for approx. 20 seconds. Add yeast and process for approximately 10 seconds more to fully mix the ingredients. Add water; process until dough forms a ball in the work bowl. Insert dough blade and continue processing for approximately 2 minutes. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat. Punch down dough; divide into two equal-sized pieces. Form into loaves and place in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea towel or plastic wrap; place in warm, draft-free location until dough reaches the top of the loaf pans. Preheat oven to 375F. Uncover loaves and bake for 30 minutes. Remove loaves from pans and place back into oven, baking for 10 more minutes. Remove to cooling racks and cool for at least 30 minutes before slicing. If freezing loaves for later use, cool thoroughly (about 90 minutes). This recipe yields an extremely fluffy, airy loaf with a very pleasant texture which is perfect for making toast and sandwiches. NOTE: I have doubled this recipe when using my KitchenAid with excellent results. cmathew@airmail.net http://www.geocities.com/Heartland/8098/ Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v097.n022.3 --------------- From: "Joan Mathew" Subject: Re: How do you make soft rolls Date: Mon, 10 Mar 1997 07:04:53 -0500 > Subject: How do you make soft rolls > Date: Mon, 3 Mar 1997 14:20:19 -0600 > > I love a nice soft roll with dinner, or a roll with a crusty > exterior but nice and airy inside. Unfortunately, many of > my creations seem to be rather firm. I have tried both my > Black & Decker Bread Machine, along with my Kitchen Aid. > > Could it be that my flour is too hard? I am using Bread flour. When I make rolls and bread, I typically use only bread flour and/or whole wheat flour; however, the other ingredients and how you prepare the rolls often has an effect on how "firm" they are. I just posted a couple of recipes for "lighter wheat breads" which are very nice for making rolls, too. I have also included some other recipes here that can yield some very nice rolls, too. All of these recipes are posted at my Web site, as well. Enjoy, Joan ********************************************* Basic White Bread ----------------------------- Yield: 2 pizzas or 2 standard-sized loaves or 16 rolls Stir together: approx. 6 to 6-1/2 c. bread flour (all-purpose can be substituted if you wish) 3 T. granulated sugar 2 t. salt 1/4 t. ground ginger 2 T. gluten flour 1/4 to 1/2 c. powdered milk (do not use for pizza dough) 3 T. soft shortening (optional in standard bread and rolls; do not use for pizza) Stir in: 4-1/2 to 6 t. granulated yeast (I use the instant stuff, but you can use the longer-rising yeast if you wish) Add: 2-1/4 c. warm water (approx. 110-120 degrees -- warm to the wrist) FOR PIZZA: I also add approximately 2-3 Tbsp. of good-quality olive oil, and often some Italian spices such as rosemary, basil, thyme, savory, etc. If you are using a KitchenAid, knead for approximately 9 minutes by machine; otherwise, use your standard hand-kneading techniques. Place dough in a greased bowl; cover loosely with plastic wrap or a tea towel. Place dough in a warm, draft-free location (in the summer my hot garage serves as my "proofing oven") until it has doubled in bulk. Punch down; let rise again until doubled. Punch down; divide dough into two equal portions. ---------------------------------------------------------------------- -------- FOR STANDARD BREAD: Shape into loaves and place into greased loaf pans. Cover loosely with plastic wrap or tea towel. Place in a warm location until dough has risen approximately 1/4" to 1/2" above top of loaf pan. Bake in preheated oven at 375 degrees Fahrenheit for approximately 25 minutes. Remove loaves from pans; place loaves (without pans) back into oven. Bake for approximately 5-15 minutes longer until loaves are golden-brown and sound hollow when tapped. Remove loaves from oven; place on wire racks to cool thoroughly. NOTE: I use the basic proportions in this recipe to make most of my breads, often substituting a portion of the bread flour with whole-wheat or rye flour, adding ingredients such as cinnamon, egg, raisins, etc. You can also substitute warm milk for the warm water. I often make sweet rolls, breakfast breads, white bread, wheat bread, and so forth with the basic proportions presented here. ---------------------------------------------------------------------- -------- FOR PIZZA: Roll out dough into rounds, from 1/4" to 1/2" thick depending on how thick you like your crusts (remember to allow for rising). If you are using a pizza peel, sprinkle some cornmeal on the peel and put dough on peel before continuing; otherwise, place dough on baking sheet or pan. Prick dough all over gently -- don't make holes through bottom or topping will drip through. Brush dough lightly with olive oil, making sure to brush around edges, as well. Put toppings on dough (e.g., tomato paste, pepperoni, cheese, garlic, sun-dried tomatoes, cooked sausage or hamburger, etc.) and set aside until oven is preheated. Bake in preheated oven at 450 degrees Fahrenheit until crust is lightly golden and cheese starts to bubble and melt. Remove from oven; cut into sections and serve immediately. NOTE: I find that the use of a baking stone makes a nicely finished crust on the bottom, avoiding any soggy bits inside the pizza. If you are using a stone or tiles, be sure that they are preheated thoroughly (e.g., at least 15 minutes) prior to placing the pizza on the stone or tiles. ********************************************* CARDAMOM KNOTS 1/2 c. butter (not margarine!) 1/3 c. sugar 6 Tbsp. heavy cream 3/4 tsp. ground cardamom 1/3 tsp. salt 3 eggs, room temperature 1 egg, separated (egg white not used in this recipe) 4 c. all-purpose or pastry flour 2 pkgs. quick-rise yeast 1/4 c. warm water (120-130 degrees F.) 1 Tbsp. cold water In a saucepan, melt butter over low heat. Add sugar and salt; stir until dissolved. Turn off heat. Cool slightly; add cardamom and cream. Stir until well blended. Set aside to cool. In mixing bowl, add 2 c. flour and yeast. Blend together. Stir in butter-cardamom mixture and warm water; mix slightly, then add 3 eggs. On medium-high speed, blend for 1 minute. With dough hook, knead for 7-10 minutes, gradually adding rest of flour in 1/2-cup increments. Place dough in greased bowl and cover. Set in warm, draft-free place to rise, until approximately doubled (about 1 hour). Place dough on clean, dry work surface and punch down. Divide into 24 pieces. Roll each piece into a rope; tie into a little knot. Place each knot on an ungreased baking sheet, at least 3" apart. Cover; let rise in warm, draft-free spot until increased in bulk about 1/4, approximately 30 minutes. During last 15 minutes of rising, preheat oven to 375 degrees Fahrenheit. Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with mixture. Bake at 375 degrees 15-17 minutes, or until rolls are golden brown on top. Place baking sheets on wire racks to cool for approximately 15 minutes; remove from baking sheets and finish cooling. NOTE: These rolls freeze very well, and can be reheated to their wonderful, delicate fresh flavor by warming in an oven for a few minutes while wrapped in foil. Prep time: 2 hrs. Makes 24 rolls ********************************************* Pan Rolls --------- Yield: 12-16 rolls 2 Tbsp. active dry yeast (I use rapid-rise) 1/2 c. sugar 1 t. salt 1/2 tsp. ground ginger 2 T. gluten flour 3 c. whole-wheat flour 2 c. bread flour 1/2 c. vegetable oil 1 egg 1-3/4 c. lukewarm water 3 T. unsalted butter Place yeast, sugar, salt, ginger, gluten flour, and 3 cups whole-wheat flour in mixing bowl. With flat beater, blend ingredients. Add water, egg, and vegetable oil. On medium speed, mix for 2-1/2 minutes, or until dough forms rubbery strings between bowl and flat beater. Attach dough hook; knead for approximately 8-9 minutes, adding rest of flour in 1/2-cup increments, until dough is no longer sticky and forms a ball around dough hook. Remove dough to greased glass container; cover loosely with tea towel or plastic wrap. Set in a warm, draft-free location until doubled in bulk; punch down. Repeat for a second rise. Preheat oven to 400F. Turn dough out onto a floured surface; punch down. Shape into 12-16 rolls, placing in pan about 1/2-inch apart. Cover with wax paper, then light tea towel or plastic wrap. Let rise in a warm place until doubled in size. Turn heat down to 375 (or 325 if using convection); bake for 15-20 minutes, or until rolls are lightly browned on top. As soon as rolls are removed from oven, melt butter over low heat and brush lightly over rolls for softer crust. Allow rolls to cool for approximately 20 minutes before serving. If freezing rolls for later use, cool thoroughly (about 2 hours). ********************************************* Thirty-Minute White Bread ------------------------- 1 c. milk 2 T. vegetable shortening or softened, unsalted butter 3 t. salt 1 c. lukewarm water 2 T. quick-rise yeast 2 T. sugar 6-7 c. bread flour, approximately 2 T. butter, melted Warm the milk in a saucepan to soften the shortening or butter for a few moments. Add the salt and the lukewarm water. In a large mixing bowl, combine 2 c. flour and yeast and beat for 3 minutes at medium speed in an electric mixer. Gradually add 2 more cups flour, and continue beating for 3 minutes. Turn off the mixer and add about 2 more cups flour. Work it in until the dough becomes stiff. Knead for about 8-9 minutes with dough hook. Divide dough in half and shape the balls. Let rest under a cloth for 5 minutes to allow dough to relax. Form the loaves by pressing each into an oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place seam down in the pan. Brush the loaves with melted butter. Place pans in a warm, draft-free location. Cover with tea towel or plastic wrap and allow to rise until doubled in bulk, about 30 minutes (hence, the recipe name). Place pans in cold oven, turn to 400 degrees Fahrenheit and bake for 45 minutes or until loaves are brown. When done, they will sound hollow when tapped on the bottom with a forefinger. If the crust is soft, return to the oven without the pans for approximately 10 minutes. If using a convection oven, temperature should be dropped by 50 degrees. Place loaves on racks to cool thoroughly. This bread freezes very well. cmathew@airmail.net http://www.geocities.com/Heartland/8098/ Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- END bread-bakers.v097.n022 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved