Date: Sat, 31 Jan 1998 13:07:22 -0800 (PST) -------------- BEGIN bread-bakers.v098.n009 -------------- 001 - "Jo in Minnesota" - Sourdough in bread machine??? 014 - LoisO43779 - sourdough starter 019 - ehgf@primenet.com (Ellen) - Cutting Freshly Baked Bread 020 - Raphael Ryan Subject: A better rise Date: Tue, 27 Jan 1998 08:06:14 -0600 Someone a while back suggested using lemon juice in a bread recipe to get a better rise. My late Aunty, a renowned bread maker, always used a tiny pinch of cayenne pepper in her flour, to gently heat things up. You are never able to taste it, but it does promote a good rise. Thanks to all you bakers for sharing such good info, this is a list I am really enjoying. Jo in Minnesota Visit me at http://bankswith.apollotrust.com/~larryb/Jo.htm --------------- MESSAGE bread-bakers.v098.n009.2 --------------- From: "stefanie" Subject: Black bread and bread stamps Date: Tue, 27 Jan 1998 08:08:28 +0000 Reggie, don't laugh but the only kind of bread stamps that come to mind are the ones you can buy in the Harriet Carter type mail order catalogs. I have seen Disney ones that change your toast into Mickey Mouse. I don't know if it would work or even if that is what you had in mind, but what the heck. Also for JSvahua, here is a Russian Black Bread recipe I have. I haven't made it in a while but it is worth a shot. Oh, sorry, I don't know if this works in a bread machine, this is to be made in a Kitchen Aid. LauraG Pittsburgh, PA * Exported from MasterCook * Russian Black Bread Recipe By : Pillsbury Family Cookbook Serving Size : 24 Preparation Time :3:00 Categories : Yeast Bread Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups water 1/2 cup molasses 1/4 cup oil 1 ounce unsweetened baking chocolate -- melted and cooled 2 1/2 cups flour 2 cups bran cereal -- shredded 1 tablespoon sugar 1 tablespoon instant coffee 1 tablespoon salt 2 teaspoons onion powder 2 packages yeast 4 cups rye flour Prepare as usual for any yeast bread, cover and let rise for 1 hour. Punch down and shape into 24 rolls and place in 2 9 inch greased cake pans OR shape into 2 free form round loaves. Cover and let rise. Bake rolls for 35-40 minutes or loaves for 45-55 minutes in 375F oven. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n009.3 --------------- From: Dianna Blair Subject: Welbilt Date: Tue, 27 Jan 1998 08:17:59 -0600 I am new to the list and trying to catch up with all of my mail, have been involved with some other projects, but just had to post. I have been reading about the problems some of you are having with the Welbilt machine. I am such a novice at this, I couldn't tell you for certain what size loaf my machine makes, but I think it is a 1 1/2 lb. loaf. I know that I cannot use more than 3 cups total flour. About 9 years ago my mother bought a DAK machine for herself. I loved the machine so much, that for Christmas 7 years ago she bought me a Welbilt machine. I know it was the first year they came out. I LOVE my machine. I have not had a bit of trouble with it. The use of the machine goes in phases, we will go for awhile where we are constantly making different breads. She gave me her DAK bread book, and I have tried the majority of the recipes with great results (except for the apple wheat bread, can't get it to cook in the middle) even using the manual mode to make rolls and hamburger buns. My kids love the Spaghetti bread, hubby likes the Beer N Cheddar bread. My favorite is the plain white type. Sadly, with moves most of my recipes are lost. Thank you for all of the wonderful recipes you post here. Dianna --------------- MESSAGE bread-bakers.v098.n009.4 --------------- From: remo21 Subject: Gluten? Where can I get it? Date: Tue, 27 Jan 98 09:08:50 -0600 I've read mention of Gluten on this list before. My hope is that it will lighten and make fluffier bread from my bread machine which has a distinct problem in that area. Rainbow Foods does not carry Gluten. Anyone know where I can try to find this? Remo... --------------- MESSAGE bread-bakers.v098.n009.5 --------------- From: "Ellen C." Subject: Date: Tue, 27 Jan 1998 14:53:12 -0500 * I bought a Cuisinart (11 cup) and am wondering if I have a defective one. Veronica, I don't think your Cuisinart is defective. I've had mine for almost 20 years, and it does the same thing. If I remember correctly, the product literature that came with the machine warned that it shouldn't be filled more than half way with liquid. So, when I have a large and very runny amount of liquid, I use my Vita-Mixer or blender. Thicker liquids, like most purees, do fine in my full Cuisinart. It may be that the newer Cuisinart's do handle high levels of liquid better than the old ones, but mine sure never has. I'll be curious to see the other replies. -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v098.n009.6 --------------- From: "Ellen C." Subject: Dough cycle timers on ABMs Date: Tue, 27 Jan 1998 15:10:59 -0500 SmokeyKat4 wrote: * Do you or anyone know of a ABM that has a timer for the dough cycle?I think * that is a feature that all Abm's should have. Barbara, I don't know of a machine yet that has such a timer, and yes, I agree, it would be *wonderful*! I do have a weird idea, though. I have several "safety" timers that I used when I went out of town for several days. They would turn the lights and the TV on and off so people might think we were home. I also used it to turn on my TV in the morning as an alarm before I bought a modern TV. :-) Anyway, my idea is you could plug your bread machine into one of these timers, and then set it for the on and off time. Alternatively, you could set the machine for the on time, and then set the timer only for the cut-off time, which could be either before the second rise or just before the bake cycle. I think I'll try to find my old timers. They just might come in handy...especially since my defective Zo requires 3 times the rising time. (The heating elements don't come on.) I know, we shouldn't have to come up with these crazy ideas.... :-) -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v098.n009.7 --------------- From: Carolyn Preston Dawson Subject: Cuisinart problem Date: Tue, 27 Jan 1998 12:56:20 -0700 My Cuisinart does the same thing. It is to be expected. Unless you have a rubber O-ring or gasket to seal the bottom of such a device, you will not have a seal for liquids (note the bottom of your blender--it has a rubber gasket). It sounds to me like you are trying to use a food processor to replace a blender! A Cuisinart is not intended for very liquidy things. If you are trying to puree a mixture of very liquid and very solid things (such as a vegetable soup), try using a slotted spoon to get out all of the solids, put in the Cuisinart, add a small quantity of liquid (do not let liquid portion go over the level of the top of the blade accessory) and process. You can't do too much at a time and will have to use a bowl to collect the processed portion of your recipe. If you find that you still have some bits in your mixture and want it very smooth, use your blender to finish. Carolyn Dawson --------------- MESSAGE bread-bakers.v098.n009.8 --------------- From: jefstone@juno.com (John E Firestone) Subject: Pesto Focaccia Date: Tue, 27 Jan 1998 12:18:26 EST Here is the focaccia recipe you requested, but first you need my wife's recipe for: PESTO ALLA GENOVESE 2 cups fresh basil leaves, stripped from their stems, coarsely chopped and tightly packed 1 tsp salt 1/2 tsp freshly ground black pepper 2 garlic cloves, chopped, minced, (or your past participle of choice) 1/4 cup finely chopped pine nuts or walnuts 1 cup olive oil 1/2 cup freshly grated imported Romano or Parmesan cheese Process in blender or food processor to a smooth paste or puree. This keeps well in the refr and also freezes well. You said your mother raises herbs, so perhaps she'll indulge you with some fresh basil. The above recipe originated in the 1968 Time-Life Foods of the World and was modified by my wife, whose paternal grandparents were born in Sicily. and now for the PESTO DOUGH 1 TBSP rapid rise ("Bread-machine") yeast 1 1/2 tsp salt 1/2 cup cornmeal 3 cups all-purpose flour 1/3 cup olive oil (flavored if you like) 1 1/4 cups water or more to form a smooth ball 3 TBSP of your home-made pesto (I know they probably sell it in the grocery where you work, but it ain't the same) Place all ingredients in the machine in the correct order and program for Dough or Manual. When this cycle is completed, pat, roll, stretch the dough into a flat disc on a peel or a 12-14 inch pizza pan which is sprinkled with cornmeal or lightly oiled. Cover with a clean cloth and allow it to rise in a warm place until doubled in bulk. Preheat oven to 475 degrees F. with shelf and/or stone in center position. Just before inserting the focaccia into the oven, make little dimples all over its surface. Drizzle entire surface with 2 or more TBSP olive oil and sprinkle with 1 - 2 tsp of coarse salt, e.g. Kosher salt. Bake 18-20 minutes until top is golden brown. I baked mine in a pizza pan and at 15 minutes, slid the focaccia off the pan directly onto the stone--supposedly for a crisper crust. Hey, it worked!! This recipe adapted from Lora Brody's wonderful book. _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n009.9 --------------- From: Kristin Furgurson Subject: bread paddle stuck Date: Wed, 28 Jan 1998 08:26:35 -0500 This happens with my Breadman also... I put the pan w/stuck paddle in the sink, fill it with hot water and let it sit for at least 15 minutes. When I come back and dump the water, the paddle comes off easily. Good luck! Kristin --------------- MESSAGE bread-bakers.v098.n009.10 --------------- From: wokkin@juno.com (Lee Kraemer) Subject: "Non-Gluten" Flour Date: Tue, 27 Jan 1998 15:06:06 -0600 Hello! To those who sent me their recipe of Limpa Bread, thanks a bunch. I am looking for a mail-order store (s), Flour Mill maybe, where I can order "non-gluten" flour. Does anyone know of such store/mill? It/they must be able fill orders from the West Coast and Midwest. Thanks! Lee wokkin@juno.com _____________________________________________________________________ You don't need to buy Internet access to use free Internet e-mail. Get completely free e-mail from Juno at http://www.juno.com Or call Juno at (800) 654-JUNO [654-5866] --------------- MESSAGE bread-bakers.v098.n009.11 --------------- From: "Yolanda Welch" Subject: Zo recipe used in regular machine Date: Tue, 27 Jan 98 14:04:28 PST I have a Zo and the cake cycle is much different than other cycles. It is a short cycle designed to make quick bread and doesn't use yeast, but baking powder instead. I wouldn't try it in the regular cycle because you will end up with a lump of bread, the baking powder won't last long enough to bake the bread. --------------- MESSAGE bread-bakers.v098.n009.12 --------------- From: "Brenda J. Hamilton" Subject: Re: Black Bread Date: Wed, 28 Jan 1998 09:23:32 -0800 I have been a lurker for some time but now have something to add in response to a posting. The best way I have found to get the very dark color for pumpernickle is to use caramel color. It is a powder, and as far as I can tell taste is not altered. Sold by non other than the old faithful King Arthur's Bread catalog. Just add it to your black bread, Rye or pumpernickle recipe, amount is on the container. Good luck. Brenda in VA. --------------- MESSAGE bread-bakers.v098.n009.13 --------------- From: dsj Subject: Sourdough in bread machine??? Date: Wed, 28 Jan 1998 09:08:01 -0800 (PST) I would like to know if any of you have successfully made sourdough bread in the machine? I have a Zoji with the programmable feature--would that help? I have never made sourdough starter; any info on that too?? Thanks, Sharon in OR <><><><><><><><><><><><><><><><><><><><><><><><><><> Badges-On-Line: http://www.teleport.com/~dsj/Badges-On-Line.htm (ID badges) Jenomie Pics Page: http://www.teleport.com/~dsj/Jenomie-Pics.htm (projects, gatherings & recipes) <><><><><><><><><><><><><><><><><><><><><><><><><><> --------------- MESSAGE bread-bakers.v098.n009.14 --------------- From: LoisO43779 Subject: Cuisinart leak Date: Wed, 28 Jan 1998 13:21:26 EST Re: vbetancour's question about her 11C Cuisinart. I have the same model and find that if it is overfilled, liquid will surge out. When I pureé anything, I try to put only solids into the bowl, using just enough liquid to facilitate the action . Then I combine the pureé with the liquid. Liquids do tend to leak out around the blade post, if there is too much volume. I use my Cuisinart for making all my bread and have had wetter doughs ooze out around the blade post. Lois Omdahl in Shelton, WA --------------- MESSAGE bread-bakers.v098.n009.15 --------------- From: "Sherry Barwick" Subject: Cake setting Date: Wed, 28 Jan 1998 10:36:24 EST I've seen several recipes posted that indicate you should use the "cake" setting. I have a Regal bread machine that does not have a "cake" setting. Can I substitue another setting? ------------------------------------------ Sherry Barwick Scholarship/Work-Study Coordinator Clayton College & State University Morrow, GA barwick@dd.clayton.edu --------------- MESSAGE bread-bakers.v098.n009.16 --------------- From: Peggy Doolin Subject: dough enhancers Date: Wed, 28 Jan 1998 18:41:30 -0500 Hi Mary, Following is the enhancer I posted (there was more than one). I have not tried it but Raphael has and said it was helpful. I'll have to give it a whirl too. Peg Essex, Vermont ---------- Recipe via Meal-Master (tm) v8.05 Title: Dough Enhancer Categories: Breadmaker, Substitutes Yield: 32 Servings 1 c Lecithin granules 1 tb Vitamin C powder 1 tb Ginger, ground Mix all ingredients and store in tightly closed glass jar. Add to breadmaker in amount equal to yeast with other dry ingredients. Start machine. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. ----- --------------- MESSAGE bread-bakers.v098.n009.17 --------------- From: "Barrie J. Lax" Subject: A Couple Questions .... Date: Wed, 28 Jan 1998 14:47:38 -0500 To: rhiannonc@full-moon.com (Rhiannon ) First question...I've been melting my butter in the microwave before adding it to my bread machine, because I didn't know if the machine could mix in a lump of rock hard butter very well. Could this be altering my recipes any Don't know but I add my Butter or Margarine direct from the freezer (I slice it about 1/2 inch thick and it sort of crumbles) and I get lovely light whatever. The only thing I heat is the Milk or other liquid.. I heat it quite hot, beat in egg if it is asked for and lemon juice and liquid Lecithin which is my standard conditioner added to everything. I have never had a problem with this method in fact when I started off I found I got better results then when everything was at room temperature. Barrie J. Lax Ottawa, On. Canada barlax@synapse.net --------------- MESSAGE bread-bakers.v098.n009.18 --------------- From: LGDarr Subject: sourdough starter Date: Wed, 28 Jan 1998 22:14:04 EST We are new to baking bread and are about to try making a sourdough starter - could anyone suggest the best type of container to keep the starter in? Also - can it be kept in the refrigerator between uses? Thanks - Leslie & Randy --------------- MESSAGE bread-bakers.v098.n009.19 --------------- From: ehgf@primenet.com (Ellen) Subject: Cutting Freshly Baked Bread Date: Wed, 28 Jan 1998 14:32:46 -0700 (MST) Hi Gang, Here's a question. I know approximately what temperature the interior of my bread should be when it is fully baked. Does anyone know what the approximate temperature of a freshly baked bread should be before cutting it? My family always wants a slice as soon as I pull a loaf out of the oven. I hold them off at least 1/2 hour so the interior can "set-up". Occasionally, this is still too soon and the loaf gets squashed and the slice tastes doughy. We would like to eat the bread while it is still warm, if possible. Is there a scientific way, such as taking the temperature, to judge when a loaf can be safely cut? Ellen aka Gormay "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v098.n009.20 --------------- From: Raphael Ryan Subject: Stuck bread paddle Date: Wed, 28 Jan 1998 14:46:01 -0600 Amy, I don't have the same breadmaker that you do but I've tried lots of thing to keep my bread paddle from getting stuck -- I didn't discover any. Instead I just put water in the container - enought to cover the paddle - and let it soak for a few minutes. The paddle then comes out easily, and I can wash it and the container. Raphael Ryan Kansas City, MO --------------- END bread-bakers.v098.n009 --------------- -------------- BEGIN bread-bakers.v098.n010 -------------- 001 - Kathleen Subject: Writing bread making directions Date: Thu, 29 Jan 1998 05:35:43 -0600 Recently I have been making hand made bread from bread machine recipes by thinking through the basic bread making process and then just doing it. Generally I've been deciding which type of yeast to us and then handle the liquids according to the type selected, raise the dough once or twice, deciding on the pan size to us by the amount of dough, and then baking it at the temperature for a similar bread recipe. But, I'm wondering, does anyone has a basic written formula for doing this? If not, I might try writing one which would take me through the above thought process and would say something like: if x yeast then do x if x amount of flour then x size of pans if x then rise once if x then the baking temp is In putting together such a basic written zipper formula how do I decide how many times the bread should rise? I think it has something to do with how much glutin is in the flour. Is that right? And how do I really determine what the temperature should be? I'd like to be a bit scientific about this. Kathleen schuller@ix.netcom.com --------------- MESSAGE bread-bakers.v098.n010.2 --------------- From: The Gomer Family Subject: using egg beaters in the bread machine Date: Fri, 30 Jan 1998 12:11:07 -0800 In response to Amm1320977. I have used egg substitute products in my bread machine with great success. I add them when I'm adding the water or milk or whatever liquid you're using. Good Luck. Also, I recently bought a book called "Easy Bread Machine Recipes" by Rob Wanless, which is excellent. Happy Baking!!!!!!!! --------------- MESSAGE bread-bakers.v098.n010.3 --------------- From: TracyinDE Subject: Wonderful Bread Recipe Date: Thu, 29 Jan 1998 12:00:26 EST Hi! I've been reading the list for sometime but this is the first time I've sent in a recipe. My 7-1/2 year old son only likes "soft, white bread with no crust" and this is his favorite, compliments of King Arthur Flour. Toast And Sandwich Bread 2-1/4 t active dry yeast 2-1/2 T sugar 2 T lukewarm water 1 C lukewarm milk 2 t salt 3-1/4 C King Arthur Special for Machines flour 3 T butter, melted For 1-1/2 lb or larger machine: place all of the ingredients into the pan of your bread machine, program for basic white bread (or equivalent) and press START. I do a couple of things differently, which may or may not work for your machine. I substitute 2 T of potato flour for the bread flour, add 1 t of lemon juice and I also find that I have to add additional liquid as the potato flour absorbs more moisture. It always turns out delicious, stays moist and I have also made this on the DOUGH cycle and made cinnamon swirl and other flavored breads. Hope you enjoy!! --------------- MESSAGE bread-bakers.v098.n010.4 --------------- From: "Robin Carroll-Mann" Subject: Re: Unusual way to raise dough Date: Thu, 29 Jan 1998 21:42:04 +0000 And it came to pass on 25 Jan 98, that Sally Eisenberg wrote: > Heres one that will make you laugh. > The way I get bread dough to rise in the winter months, is to set my > bread in a greased bowl, set the bowl on a cooling rack and then set > the rack over a heat register on the floor, that I have close off so > it won't get to hot for the dough. It works great every time. I do my first rise in the oven, with the light switched on -- that keeps it about 80 F. But the second rise is a problem, since the oven needs to be preheating while the dough rises. Lately, I have been putting the bread pans on top of an electric heating pad set on low, with a towel over the pad to keep it clean and waxed paper over the loaves. Works very well for me. Harper *** Robin Carroll-Mann harper @ idt.net "Mostly Harmless" -- Douglas Adams Harper's Bread Basket http://www.geocities.com/Heartland/3967 --------------- MESSAGE bread-bakers.v098.n010.5 --------------- From: "Matthew D Ream" Subject: So Many Dough Enhancers! Date: Thu, 29 Jan 1998 15:35 -0700 (MST) I've been on this list a couple weeks now, and have seen a lot about so-called Dough Enhancers in that time. I'm getting confused, though. One person says just throw in a dash of lemon juice, another person has a "simple" recipe with ginger, ascorbic acid and lecithin, and someone else has a recipe with some ten or so ingredients. What's going on? I checked the King Arthur catalog, because they sell "Lora Brody's Bread Enhancers." They list the following three ingredients: Vital Wheat Gluten (strengthens structure, esp. with whole grain breads, allows bread to rise higher), Ascorbic Acid (promotes yeast growth), and Diastatic Malt Powder (gives finer texture, keeps bread fresh longer). They also sell all three ingredients separately, along with Lecithin, which they claim also helps bread stay moist longer. Has anyone tried this one? Is it all just a matter of personal preference? King Arthur also sells a Lora Brody Bread Dough Relaxer, which they say is great for breads you roll out, like pizza dough, etc. They don't list what's in it, so does anyone know of anything that will "relax" dough to make it easier to roll? Thanks, Matt --------------- MESSAGE bread-bakers.v098.n010.6 --------------- From: "Maria M. Schaefer" Subject: SFO Sourdough Bread Date: Fri, 30 Jan 1998 18:00:30 -0800 Folks, I have a friend who is trying to duplicate SFO Sourdough Bread. He has not been able to, its missing that zip. Is it the water? We live in Fort Worth, Texas. Does any one have a good recipe? It does not have to be for a bread machine. Thanks, Marie --------------- MESSAGE bread-bakers.v098.n010.7 --------------- From: Karen Oyama Subject: sticky paddle Date: Fri, 30 Jan 1998 15:58:24 -0800 I'm new to this list, but have already collected many of your great sounding automatic bread maker recipes. Someone may have already answered this, but someone said they had problems getting the paddle out to clean between baking. I have a Hitachi, and the paddle never comes out by itself. I just put enough water in the bread pan to cover the paddle, then I let it sit about 5 min. After that, the paddle slides out and I wash everything. Hope this helps. Karen --------------- MESSAGE bread-bakers.v098.n010.8 --------------- From: rprovanc@gmu.edu Subject: Bread in a Blender???? Date: Thu, 22 Jan 1998 16:19:12 -0800 Hi, bakers! I got this in my e-mail today: "We have reead that dough can (and is) mixed in a blender with rather goodd results---sounds strang. Do you know where we can obtain addition information?" I told the folks who asked me that I did not think it was a good idea, but that I would ask you. Has anyone heard of such a thing? Ruth Provance --------------- MESSAGE bread-bakers.v098.n010.9 --------------- From: rprovanc@gmu.edu Subject: More yeast trials Date: Tue, 27 Jan 1998 10:01:42 -0800 Hello, bakers! My unscientific yeast trials continue! This week, I tested SAF Perfect Rise yeast against Fleishman's Rapid Rise. I used my "Ruth's Daily Bread" recipe again, at http://www.upword.com/bread/daily.html I made two batches of this bread, as identically as I could, with the only difference being the two types of yeast. I mixed one packet of yeast with the dry ingredients, using first the SAF, and second, the Fleishman's. I did not wash out the bowl and beaters between batches, so I guess the Fleishman's batch was slightly "contaminated" with the SAF. During the first rise, it was hard to tell for sure which dough rose fastest, as the doughs were in bowls of different sizes and shapes, but I believe the Fleishman's lived up to its name, and rose higher in a slightly shorter time. In the loaf pans, the difference in rising was not apparent until after I put the bread in the oven and turned it on. (I usually start with a cold oven.) The Fleishman's loaves did rise higher than the SAF loaves, though all four loaves were lovely and yummy. I suppose if Fleishman's Rapid Rise and SAF Perfect rise were both easily available to me in bulk, by the pound, that is, not in the 4 oz jars, I would pick the Fleishman's. As it is, I can get Red Star Active Dry yeast in loose bulk for about $3 per pound, so that is what I use (see the last report on the comparison between Red Star and SAF). Next time: Red Star vs. Fleishman's! Keep Baking! Ruth Provance --------------- MESSAGE bread-bakers.v098.n010.10 --------------- From: rprovanc@gmu.edu Subject: testing yeast Date: Mon, 19 Jan 1998 23:31:04 -0800 Hello, everybody! I performed a semi-scientific experiment today. I made two batches of my daily bread (see the recipe at: http://www.upword.com/bread/daily.html ). They were identical as far as I can make them without a scale and other high-tech equipment, except for the yeast. One was made with a packet of SAF yeast, and the other with 2 1/4 tsp of Red Star Active dry yeast, which I buy in loose bulk at Fresh Fields Whole Foods Market. The breads were made in my KitchenAid mixer, using the instant blend method, that is, the yeast was mixed with the dry ingredients, not proofed in liquid. The result was the bread with the SAF yeast did rise higher than the Red Star bread, but both breads were yummy and beautiful, and the SAF yeast did not perform so well that I would go to great expense, both in time and treasure, to buy more. If it were as easily available as the Red Star, I might buy it, but I find the Red Star does a fine job, for less cost. While I have your attention: Does anybody know of a source for triticale flour in the Washington, D.C. area? I know I can mail-order it from King Arthur, but would like to buy locally, if possible. For those of you who don't have any idea what I am talking about (including the bulk foods manager at Fresh Fields!), triticale is a high-protien cross between wheat and rye. I have baked bread with it years ago, and would like to try it again. My husband, the agricultural economist, says that a lot of triticale is raised in Hungary and Germany, and he would like to try it, too. I call it my "Star Trek Bread," for all you Trekkers out there! Coming next week: A comparison of SAF and Fleishman's Rapid Rise Yeast! If I remember to do it! My next project after all this yeast comparison will be to try the lemon juice trick, and to make the homemade dough conditioner and try it. Love this baking stuff! Keep Baking! Ruth Provance --------------- MESSAGE bread-bakers.v098.n010.11 --------------- From: "Barb & Mike (III) Cramer" Subject: Re:Yeast expiration codes Date: Sat, 31 Jan 1998 11:49:15 -0600 Does anyone know how to read the expiration code dates on various brands of yeast? Thanks. Barbara Cramer - Texas --------------- MESSAGE bread-bakers.v098.n010.12 --------------- From: rprovanc@gmu.edu Subject: Eggless baking Date: Wed, 21 Jan 1998 14:24:51 -0800 Hello, bakers! One of the recent BBD's had a list of substitutions for wheat flour in baking. My son has an egg allergy, and I got the following Egg Substitues from the Food Allergy Network cookbook. They also have a web site at http://www.foodallergy.org/ Egg Substitutes Use any one of the follwing recipes to substitue eggs in baked foods. For each egg, use: 1 tsp. baking powder, 1T. liquid, 1 T. vinegar 1 tsp. yeast dissolved in 1/4 cup warm water 1 T. apricot puree 1 1/2 T. water, 1 1/2 T. oil, 1 tsp. baking powder 1 packet plain gelatin, 2 T. warm water. Do not mix until ready to use. Ener-G foods also has a product called "Egg Replacer." It is a powder made of various starches and leaveners that, when used as directed, acts like eggs in baked goods. I have not had the gumption to try their recipes for eggless quiche and Lemon Meringue Pie, tho. You can get the product at health food stores. If you can't find it, contact the company: Ener-G Foods P.O. Box 84487 Seattle, WA 98124-5787 1-800-331-5222 I have used a combination of the Egg Replacer and the apricot puree (try baby food if you have no blender) in my Christmas Stollen, and it worked beautifully. I expect my son to outgrow his allergy in a couple of years (please, Lord, let it happen!), and I plan to go on a baking frenzy. I don't expect any of the replacements to work very well in cream puffs and brioche, but they do pretty well in cakes, cookies, and pancakes. Keep Baking! Ruth --------------- MESSAGE bread-bakers.v098.n010.13 --------------- From: "Angie Klidzejs" Subject: Using Proofing Baskets Date: Sat, 31 Jan 1998 11:35:48 Here is information from the Herbert Birnbaum company which they supply with their proofing baskets (this is a direct quote from their literature): *.......................................................................... Instructions for Use of Proofing Baskets ---------------------------------------- >for the private household< When new the proofing basket should be coated with a diluted paste of potato-, rye flour, and water. Before placing the dough in the proofing basket, the basket has to be dusted with potato-, rye-, or wheaten flour. For a loaf without cracks in the crust place the smooth side of the kneaded dough upside down in the proofing basket. After fermentation of the dough turn the proofing basket and place the dough on a flour-covered baking tin for immediate baking in the oven. It is absolutely desired that inside the proofing basket - due to regular use - a flour coating builds up which, from time to time for hygienic reasons, should be removed. The proofing basket can be cleaned with water (no detergents). Helpful Hints! The proofing basket allows an especially soft dough. You can try a maximum quantity of water. The most favorable temperature for fermentation is approx. 38 degrees C (100 degrees F) at an utmost high humitity {sic}. The fermentation time is approx. 50 to 60 minutes. The longer the fermentation time (but moderate) the better the taste of the bread as far as the bread is not too flat. Right before and after baking the dough resp. the loaf should be sprayed with water. This makes a better and shinier crust. Baking time is approx. 50 to 60 minutes (depending on the kind of bread). Start with a temperature of at least 220 degrees C (430 degrees F) and after 10 minutes lower the temperature to approx. 180 degrees C (350 degrees F). If possible let some water steam build up in the oven at the beginning of the baking time. And now - enjoy baking your bread, your manufacturer of proofing baskets Herbert Birnbaum . Bavaria . Made in Germany .......................................................................... I've used my proofing baskets following this method & the resulting bread was great! Angie Klidzejs --------------- END bread-bakers.v098.n010 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved