Date: Sat, 29 Aug 1998 23:49:02 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n061 -------------- 001 - "gyings (Ginny)" Subject: chiabatta bread Date: Sat, 22 Aug 1998 17:56:14 -0400 I would like a recipe for "Chiabatta" bread. I know they were on the list before, but I failed to copy them. Thank you, Ginny 'PLAY LIKE A CHAMPION TODAY' --------------- MESSAGE bread-bakers.v098.n061.2 --------------- From: "L. & J. Klevans" Subject: Beer Bread Date: Sun, 23 Aug 1998 09:09:38 +0100 The following Rye Beer Bread and Orange comes from the DAK original recpie book. It is one of the better tasting rye breads. Rye Bread with Beer and Orange 1 cup beer flat, 1/4 cup warm water 2 TBS. butter 2 TBS. Molasses 1 teaspoon salt 2 teaspoons grated orange rind 2 TBS. wheat germ 2-1/2 cups all purpose flour 1 cup medium rye flour 1 package yeast --------------- MESSAGE bread-bakers.v098.n061.3 --------------- From: Donn & Liz Klingler Subject: Re: Digest bread-bakers.v098.n059 Date: Sat, 22 Aug 1998 17:20:11 -0500 (CDT) I am de-lurking with an admission and a request. My admission is that I have been a Kitchen Aid bread baker my whole baking career and have tended to delete machine baker messages because, in general, didn't think they applied to me. Now, however, I am thinking that there are advantages to having a B machine and would like some thoughts on various models. My counter space is limited. Thanks for your forgiveness for my hasty delete finger and for your suggestions. Liz Klingler --------------- MESSAGE bread-bakers.v098.n061.4 --------------- From: KHudson123@aol.com Subject: Re: Bread baking and humidity Date: Sat, 22 Aug 1998 22:34:41 EDT Humidity means A LOT! If you cannot control the humidity, then breads with sensitive moisture content (i.e., those with cottage cheese), won't do well under high humidity (or RAIN, of course). Living in the muggy Mid-Atlantic U.S. without air conditioning (but also without high electric bills!), I put the ABM away until the temperatures get into the 70s F (20s C). (I gave up on old-fashioned bread-making much earlier, as it is almost impossible to find a suitable location to let dough rise in my current setup. The ABM controls its own environment to a greater degree.) Kathy Hudson (KHudson123@aol.com) --------------- MESSAGE bread-bakers.v098.n061.5 --------------- From: sue@interport.net (Curly Sue) Subject: re: Bread baking and humidity Date: Sat, 22 Aug 1998 17:37:29 -0400 (EDT) Karen Wheless wrote: >I've been having a lot of trouble lately with my bread, which I think has >been caused by humidity. Yesterday I started a loaf in my bread machine, >and the dough appeared to be fine after the initial kneading. It felt >firm and not at all sticky, and formed a nice dough ball. However, after >the second kneading cycle and part of the second rise (about 2 hours later) >I checked on the dough and it had completely changed. It was more like a >batter, very sticky and like a thick liquid. I started kneading, and had >to add nearly a cup of flour to get back to the proper consistency. And >even then, the dough barely rose at all, I tried baking it in the oven but >it came out heavy and dense. Humidity does affect the process with ABMs. I've noticed that some recipes are more susceptible than others to absorbing moisture from the air. For me it's been sufficient to simply withhold 1-2 T liquid. I don't worry if the dough is softer than normal and even a bit sticky. However, I've only had it go all the way to a batter twice, once with a potato/sour cream bread I made (which is why I mention it is somewhat recipe-dependent, because it doesn't happen with ordinary white bread). The other time I got a too-liquid batter was when I tried a store brand of flour; it had nothing to do with the humidity. However, that might be a clue. Perhaps changing the brand of flour would help. Sue(tm) Lead me not into temptation... I can find it myself! --------------- MESSAGE bread-bakers.v098.n061.6 --------------- From: Vernon Webster Subject: Re: Digest bread-bakers.v098.n060 Date: Sun, 23 Aug 98 13:51:32 +0000 Hello John and all, I failed to say that part of the reason that some of the flour I use is relatively expensive is that it is organic, though I don't think the whole Doves Farm range is. Do the bags of flour that you buy have the protein levels written on the packet, mine don't seem to? What 'statistics' does Canadian wheat have and how are the results likely to differ from bread made with our homegrown (UK) wheat? If you like well flavoured bread, I get good results using malt flour in my basic recipe and adding a about two tablespoons of malt extract (you can get this from many health food shops) Vernon. >John Lee (UK) >e-mail jlee@cccp.net writes:- >I have gone around all the local UK supermarkets and have come up with the >result that the best of the cheap supermarket flours is Safeways at just 12 >pence for 1.5 kgs which has a surprisingly high protein level of 10.2% - >which very surprisingly is better than some other full-price manufacturers' >so-called Strong White Flour. Of course, this is nothing like the levels >enjoyed by our fellow bakers on the other side of the Atlantic who can get >Canadian wheats, but its not bad for the UK. I am sure that you are right in >saying that the very best results might come from local mills but at 1.10 >a bag compared with just 12p I reckon its worth experimenting with the >cheaper version - you never know I might end up with really good bread. As >you rightly say, experimenting can be fun - especially if you can save 'big >bucks' )-: --------------- MESSAGE bread-bakers.v098.n061.7 --------------- From: Jack Mallory Subject: Horizontal bread makers Date: Sat, 22 Aug 1998 17:57:46 -0700 I have had the Zojirushi (sp?) 2 lb. bread maker for about 3 months. I bought it after buying my first ABM, an Oster vertical machine and using it for 4 months. I wanted a horizontal machine, and the customized programming available for the Zo looked useful. I am extremly pleased with the Zo. The 2 paddles knead the dough completely. The programmable cycle is very useful, especially if you feel you need to add additional kneading or rising time during the bread-making process. The pan is extremely easy to clean, and the machine will knead up to four + cups of flour successfully. After getting the Zo I also discovered what is for me the sine que non of bread cookbooks, Rustic European breads from the Bread Machine, by Linda Eckhardt and Diana Butts. They have adapted a number of recipes from Joe Ortiz's The Village Baker to ABM baking. They provide very simple starter recipes, and manage to get around the complex starter development and timing in Ortiz's recipes. Most of their recipes involve processing, kneading, and first rising in the bread machine, with the second rise outside the machine and baking in the oven. If you like rustic european style breads with great crusts like compagnon, seigle, pan a levain, etc. this is a wonderful book. The addition of starter preparation, hand shaping, and baking in the oven is a minor inconvenience compared to the quality of the result. My wife says my breads are better than most of the bakery breads in Santa Cruz, which admittedly has outstanding bakeries. All I need now is a 12-step program for bread baking addicts. Jack Mallory --------------- MESSAGE bread-bakers.v098.n061.8 --------------- From: Angie Phillips Subject: A Question and Request Date: Fri, 28 Aug 1998 10:42:57 -0500 What is sprouted bread? And does anyone have recipes for this kind of bread? ;~)Angie --------------- MESSAGE bread-bakers.v098.n061.9 --------------- From: Lynelle Looker Subject: bags for mini loaves Date: Sat, 29 Aug 1998 17:48:28 -0500 Does anyone know of a source for bread bags for mini loaves? (I think my mini loaves are about 6" long.) I frequently give them to others, and can't seem to find a bag that fits. What do you all use? Lynelle Looker e-mail: looker@mallorn.com --------------- MESSAGE bread-bakers.v098.n061.10 --------------- From: "John Wallis III" Subject: vegetable bread request Date: Fri, 28 Aug 1998 20:49:32 -0500 I have been searching and searching for a vegetable bread recipe. I belive the bread I had may have been made with dried vegetables but none the less, it was VERY tasty and soft texture. Anyone have a great recipe they could share? THANKS in advance --------------- MESSAGE bread-bakers.v098.n061.11 --------------- From: "Mega-bytes" Subject: Master Cook Mystery Date: Sun, 23 Aug 1998 18:23:44 -0400 >I'm curious: recipes posted are frequently headed by the words *Exported >from Master Cook* - What is this? >Thanks in advance, >Cheers, >Catherine Catherine, MasterCook is recipe software from Sierra. I've been using it for about a year and really like it. Martha --------------- MESSAGE bread-bakers.v098.n061.12 --------------- From: JanTink@aol.com Subject: Egg substitutes for timed loaves Date: Tue, 25 Aug 1998 22:10:45 EDT Someone asked about doughs using eggs when you wish to time the loaf in your bread machine. You can buy a powdered egg product from King Arthur to get around this; I have even seen it in my local market. OR you can use this simple substitute: 1 tbsp. soy flour + 1 tbsp. water = 1 egg. This will work nicely in many baking recipes with no discernable difference. Try it! Janine --------------- MESSAGE bread-bakers.v098.n061.13 --------------- From: Gabi Danon Subject: Turkish bread Date: Wed, 26 Aug 1998 22:52:44 +0300 Hi everybody, I just came back from Turkey, where I ate some of the best breads ever. Does anybody have a recipe for the great Turkish breads? (There were several different kinds- they seemed to vary from one town/village to another; the best were in Camlihemsin, Trabzon and Bogazkale). Some other Turkish pastries that I'd love to learn how to make are Pide and Lahmajun; recipes for these will also be appreciated very much! Thanks, Gabi --------------- MESSAGE bread-bakers.v098.n061.14 --------------- From: LoisO43779@aol.com Subject: Bread Machine/AcaGordie Date: Wed, 26 Aug 1998 11:46:11 EDT Re refrigerating bread dough. This works very well. Try making your rolls at night and letting them ferment in the refrigerator overnight. In the morning, you will have to take them out and let them warm up and rise a bit. I do bread like that and the refrigeration really retards the fermenting and gives the bread a wonderful flavor. FYI I make all our bread by hand using either my food processor or Kitchen Aid. It requires very little attention, just time for the fermenting. Good luck and see you on Kitmailbox. Lois in Shelton, WA --------------- MESSAGE bread-bakers.v098.n061.15 --------------- From: Sue & Sam Hurwitz Subject: Date: Tue, 25 Aug 1998 20:02:37 -0400 Someone mentioned this baking book a few months ago, giving us an excerpt for one bread. The bread turned out so nicely that I got it on an inter-library loan and have had a great time with wonderful and varied recipes. I think that it has probably had more consistently excellent recipes than most other books I have tried. Highly recommended. ------------------------------------------------------------ The Il Fornaio Baking Book : Sweet and Savory Recipes from the Italian Kitchen Hardcover - 192 pages (October 1993) Chronicle Books; ISBN: 0811803236 Sam --------------- MESSAGE bread-bakers.v098.n061.16 --------------- From: garygerman@juno.com Subject: toasters Date: Mon, 24 Aug 1998 00:24:08 EDT Martin, I bought a Proctor-Silex model 22425 toaster that allows the slices to be put into the slot without being trimmed. That part works great, but now it isn't quite deep enough.... >Has anyone out there found a toaster where a slice of bread-machine bread >actually fits? >Thanks, >Martin Koechel in Nashua, NH >martin@cadence.com Gary M German garygerman@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.n061.17 --------------- From: Sheila Turcotte Subject: Re: Welbilt 6200 instructions Date: Sun, 23 Aug 1998 06:45:50 -0700 For Renee, who lost the instruction manual to her Welbilt 6200: I also have a Welbilt 6200. I find it does a wonderful job. Hasn't failed me yet, except when I misread the amount of liquid in one recipe. Anyhow, as to the order of ingredients, here's what the booklet says: "Add all ingredients (including fruits and nuts) directly into built-in bread pan. Add liquids first, then dry ingredients; add yeast last. Add any fruit or nuts with the liquids." Hope this helps. If you need anymore info from the booklet, or if you'd like me to photocopy it and send it to you, e-mail me at sheilat@linkport.com Best, Sheila --------------- MESSAGE bread-bakers.v098.n061.18 --------------- From: Ruth Provance Subject: The price of KitchenAid Mixers Date: Sat, 29 Aug 1998 10:01:51 -0700 < To each his own. >> I agree, to each his own, but I saw a "classic" KitchenAid mixer in Target the other day for $119, and it didn't seem to be a special price. This is the mixer with the 250 watt motor, the same one that I have used without trouble for 18 years. If you are considering buying a big mixer, this might be a good chance. If you want to hold out for the great big ones, well, can't help you! Keep baking bread by whatever method gets the job done! Ruth --------------- MESSAGE bread-bakers.v098.n061.19 --------------- From: Ritterhaus@aol.com Subject: Slicing and slicers Date: Wed, 26 Aug 1998 15:27:42 EDT I'd like to make some comments regarding knives and slicing bread: In our experience, we have found serrated knives to slice best, BUT, cheaper knives tend to have large serrations on only one side of the blade, and when slicing these knives "wander," therefore the slices tend to become thicker or thinner than when you started. I do have an excellent knife, a Cutco slicer about 10" long, that is absolutely supreme. I believe it has been mentioned on this list before. Yes, it is very expensive, a friend was enamored of mine and bought one a couple of years ago and I think it was around $75. I have had mine nearly 25 years and it still sharp and slices like it was new. Of course, you DO have to cut straight, but this knife helps you to do so. Jean --------------- MESSAGE bread-bakers.v098.n061.20 --------------- From: Wyn Achenbaum Subject: Using "Mastercook" recipes Date: Sun, 23 Aug 1998 13:52:30 -0400 I've been seeing many recipes come across referencing MasterCook, and finally saw a copy for $15 this week (with Cooking Light). Can I take recipes from the BreadBakers digest and import them into MasterCook? I tried copying one onto my clipboard, and could get no further. I have high hopes that I will find time to settle down with the manual, but since so many people here appear to be so proficient, I'm hoping for at least a "no, it can't be done" or a "here's how you start." Thanks! Wyn Wyn Achenbaum [[*** Note from the listowners (instant answer) ***]] [[ The easiest way to get the recipes from bread-bakers ]] [[ into Mastercook is to download the Mastercook cookbook ]] [[ format files (the ones in the "mc-zip" directory) from ]] [[ the web site. Unzip the file and it's a Mastercook cookbook. ]] [[ The address is at the bottom of every issue of the digest. ]] --------------- END bread-bakers.v098.n061 --------------- -------------- BEGIN bread-bakers.v098.n062 -------------- 001 - MARCIA FASY Subject: Horizontal Machine Date: Sun, 23 Aug 1998 14:57:19 My daughter bought an Oster Deluxe 2-Pound Bread and Dough Maker to replace her old machine. She is very happy with it. It was only $59.95 at Costco. It makes 1, 1 1/2, and 2 pound loaves. It has settings for basic (includes beep for raisins etc), rapid, sweet, french, whole wheat, dough and bake only. It makes quick breads, jam and pasta dough also. It has only one paddle but it is larger than normal but designed so that the hole is no larger than other machines, (in fact, it is smaller than my old Hitachi). I read that the Japanese rejected the bread machine because the machines made too much noise when they started up in the middle of the night. Rice paper walls did not do much to deaden the sound. Lucky for us that they had to find someone else to sell them to. Marcia ____________________________________________________________________ Get free e-mail and a permanent address at http://www.netaddress.com/?N=1 --------------- MESSAGE bread-bakers.v098.n062.2 --------------- From: doggie@teleport.com (steve knight) Subject: A simple but very effective way to improve your bread Date: Fri, 28 Aug 1998 18:03:59 GMT One way I have come across to improve my bread is to use old Dough. Now what I mean is I make a 6 cup batch of plain dough. yeast water and flour. I let it rise twice nice and slow. then put it in the refrigerator. So before I make bread I bring it out and let it warm up. The amount of the old dough in the new is not super critical. I use about 4 cups of it to 12 cups of flour. I then use far less yeast. about a teaspoon compared to a tablespoon. This will change good bread into great bread. It is not sourdough so it does not really change the taste of bread. just makes it better. Makes the dough handle better too. I take a small piece and make a batch of dough with 5 cups flour and about 2 tsp yeast. let it rise most of the day and then back into the fridge. "I want to die in my sleep like my grandfather.... Not screaming and yelling like the passengers in his car...." --------------- MESSAGE bread-bakers.v098.n062.3 --------------- From: Myron Menaker Subject: VITA/"Cole Slaw" Bread Date: Sat, 29 Aug 1998 06:02:28 -0400 Dear Angie, Your Vita Bread is so similar to my "Cole Slaw" bread -which I thought I had invented!- I use the packaged "cole slaw" mix, one-half cup at the outset, and one-half cup at the beep. Same effect....moist, tasty and nutritious!! The "cole slaw" mix, found in the produce section of the supermarket, is a mixture of several kinds of cabbage and a little carrot. Saving half until the beep preserves a little of the color! Happy loafing! Myron (at the beach) ................. >From: Angie Phillips >Subject: Vita Bread w/vegetables (no sugar) >Date: Fri, 28 Aug 1998 14:43:02 -0500 I found this recipe and thought that it was very interesting. ;~)Angie VITA BREAD (with cabbage and carrot) -- ''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach, Florida, USA "World's Most Famous Beach" myronm@bellsouth.net *Hug* *Hug* *Hug* *Hug* '''''''''''''''''''''''''''''''''''' --------------- MESSAGE bread-bakers.v098.n062.4 --------------- From: jcoppard@awe.co.uk Subject: Bread flour Date: Mon, 24 Aug 1998 10:49:25 +0100 John Lee and Vernon Webster wrote about bread machines and flour in the UK. Hi from another UK ABM bread-maker. I was given a Zo as a present and find it an excellent machine. It's expensive (very) but looks as if it will last well. Having got it I have been trying flours from various health stores and local small water-driven mills and generally they all give a good loaf. I find that a loaf made of half wholemeal and half unbleached strong white flour does best for me. I use an American recipe book but the American recipes have too much sugar for me as I am a diabetic but reducing the two tablespoons usually called for to one teaspoon does not effect the rise and gives a bread closer to UK style and flavour. Any comments? I use health store malted wholemeal and granary flours and supermarket white (Allison's or Marriage's) The 12p per 1.5kG seems a bit cheap and I usually find that 70-90p is asked for in most supermarkets. The wholemeal comes in at 99p - £1.12. Nice to find a UK section in this list. John M Coppard --------------- MESSAGE bread-bakers.v098.n062.5 --------------- From: Angie Phillips Subject: Vita Bread w/vegetables (no sugar) Date: Fri, 28 Aug 1998 14:43:31 -0500 I found this recipe and thought that it was very interesting. ;~)Angie VITA BREAD (with cabbage and carrot) (Recipe from Sandra Woodruff's SMART BREAD MACHINE RECIPES (1994 Sterling) **1-POUND** 2/3 cup water one-inch wedge cabbage four-inch piece carrot 2 cups whole wheat flour 4 teaspoons wheat gluten 1 teaspoon yeast 1/2 teaspoon salt 1 tablespoon lecithin granules OR vegetable oil **1+1/2-POUND** 1 cup water one & one-half inch wedge cabbage six-inch piece carrot 3 cups whole wheat flour 1 1/2 tablespoons wheat gluten 1 1/2 teaspoons yeast 3/4 teaspoon salt 1 1/2 tablespoon lecithin granules OR vegetable oil Put the water, cabbage and carrot in a blender and process for 1 minute or until vegetables are completely pulverized. Then put this mixture and the remaining ingredients in the machine's bread pan and turn the machine on a regular cycle for the size loaf. DESCRIPTION: Soft and moist, this bread is also super-nutritious. Sugars naturally present in the carrots and cabbage feed the yeast, eliminating the need for added sugar. A 1-pound loaf makes twelve 1.4-ounce slices, and a 1+1/2-pound loaf makes eighteen slices. [PER SERVING: 79 cals, 0.9g fat, 92mg sodium, 3.2g protein, 2.7g fiber] --------------- MESSAGE bread-bakers.v098.n062.6 --------------- From: Angie Phillips Subject: Pumpernickel Bread - 1 1/2 Pound Loaf (X-Posted) Date: Thu, 27 Aug 1998 13:31:52 -0500 Here's another bread recipe that was a keeper! Remember about weighing your flour.... ;~)Angie * Exported from MasterCook * Pumpernickel Bread - 1 1/2 Pound Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C Water 3 Tbsp Canola Oil 2 Tbsp Honey 3 1/2 Tbsp Molasses 1 1/2 Tsp Salt 2 C Whole Wheat Flour -- (10.8 Ounces) 1 C Rye Flour -- (4.1 Ounces) 5 Tbsp Gluten, Wheat 1/4 C Cornmeal 1/2 Tsp Instant Coffee 1 1/2 Tsp Caraway Seed 1 1/2 Tsp Whey -- Powdered 3 1/4 Tsp Active Dry Yeast Put the ingredientsin the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Makes 12-14 Servings Nutrient Analysis per Serving: Calories: 157 Carbohydrates: 28 Protein: 5 Fat: 4 Fiber: 3 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n062.7 --------------- From: Ruth Provance Subject: Rolled bread with pesto filling Date: Sat, 29 Aug 1998 15:31:55 -0700 Patrice wrote: <> I have often thought that a bread with pesto filling would be yummy! Good for you for trying it. As far as keeping the bread from forming the big pockets, I think part of the problem is the oil in the pesto. It would keep the dough from sticking together as it should. I just read an article about cinnamon swirl bread in "Cooks Illustrated" magazine. The main point the author made about avoiding the big pockets was to have a soft dough. Don't add too much flour. The method mentioned was to mix until you have a soft dough, then squeeze with a clean, dry hand. If the dough does not stick to your hand, then there is enough, but not too much, flour in the dough. In the formation of the loaf, the points were not to roll the dough too thinly, or the filling escapes and burns in the pan, to leave a 1/2 inch border at the end, to pinch the dough together firmly when rolling it up, and to seal the seam and ends completely. I sometimes make bread with pesto, but I add the pesto to the dough itself. I make my own pesto and freeze it in ice-cube trays, then add one cube per cup of water in my bread recipe. Makes a lovely green dough! Good luck! Keep baking bread! Ruth --------------- MESSAGE bread-bakers.v098.n062.8 --------------- From: Angie Phillips Subject: 100% Wheat Bread - 1 1/2 Lb. Loaf (X-Posted) Date: Thu, 27 Aug 1998 13:11:30 -0500 Hi Gang, I made this recipe last night and it was sooo light I couldn't believe that it came out of my machine! This is the first wheat bread that I have made that wasn't very heavy or like hockey pucks. I encourage everyone to try it. If anyone needs the measurements for a one pound loaf let me know and I can give them to you. Also this recipe gives you the weight of the flours equivalent to the measurements and that is how I made the bread. It makes a difference in the quality of the bread. If you don't weigh the flour you will probably have a heavier bread according to the book. Not all flours weigh the same. I didn't believe it until I tried it and a friend of mine didn't weigh her flour for the Light Rye Bread and it came out like a hockey puck and mine was moist and light and good.... ;~)Angie * Exported from MasterCook * 100% Wheat Bread - 1 1/2 Lb. Loaf Recipe By : The New Complete Book of Bread Machine Baking Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Water 1 1/2 Tsp Salt 2 Tbsp Canola Oil 2 Tbsp Honey 2 C Whole Wheat Flour Plus 2 Tbsp -- (11.5 Ounces) 3/4 C Flour, Unbleached -- (3.9 Ounces) 3 Tbsp Gluten, Wheat 2 Tbsp Wheat Germ 2 Tbsp Whey -- Powdered 1 Tbsp Active Dry Yeast Put the ingredientsin the bread pan in the order listed, or in the reverse order if the manual for your machine calls for dry ingredients first and liquids last. Select Basic Wheat Cycle, Light Setting (or the equivalent setting for your machine). Push Start. Serves 12-14 Nutrient Analysis per Serving: Calories: 129 Carbohydrates: 23 Protein: 5 Fat: 2 Fiber: 3 - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n062.9 --------------- From: ptj Subject: Filled bread separating/Onion-Garlic bread recipe Date: Sun, 23 Aug 1998 19:25:11 -0700 (PDT) I thought Shirley Corriher had a solution in COOKWISE for bread separating from the filling; she does, sort of, in her recipe for Brie Filled with Walnuts and Amaretto-Soaked Apricots in Brioche. This is a three page recipe (and it's a full sized hardcover book) which is much too long to reproduce here (since I don't have an OCR scanner!) but the gist of it is that reducing the amount of egg white in the dough prevents the bread from puffing too much and pulling away from the filling. She replaces the five yolks and four whites of her original brioche recipe with two whole eggs and five egg yolks. Additionally, in the recipe that follows (the 1 1/2 page Sausage in Brioche recipe, which is shorter only because it refers the reader back to the previous recipe for the brioche...) she suggests coating the sausage in an egg-flour mixture to prevent that gap between bread and filling. She says to roll the sausage first in egg yolk, the in flour until fully coated. This, of course, won't help with a cinnamon-sugar filling (unless you're 'way more creative than I am!) but might work for a dried fruit filling. Since I've wimped out and didn't include Corriher's brioche recipes I am going to abase myself by typing out the ABM recipe I sort of invented as the result of not having all the ingredients to make Onion Egg Bread from Tom Lacalamita's ULTIMATE BREAD MACHINE COOKBOOK. Even my husband, who doesn't normally like bread for its own sake, liked this one. ONION-GARLIC EGG BREAD for ABM 1 1/2 lb loaf 1 TB active dry yeast 3 C bread flour 3 Tb dehydrated onion flakes 2 Tb granulated garlic (I used Trader Joe's granulated roasted garlic) 1 tsp salt 1 Tb sugar 4 Tb nonfat dry milk 1 Tb butter or margarine 1 Tb olive oil 1 C water 1 large egg 1 tsp lemon juice I did this on the manual setting and then let it do its final rise in a standard loaf pan and baked it at 325 for 25 or 30 or so minutes (until it was done...I didn't pay a lot of attention to the exact amount of time) with a pan of hot water on the lowest shelf of the oven. Apparently this did the trick, as we ended up with only one end slice for breakfast the next morning. Bright blessings! phyllis === Visit Hearthstone Community Church on the Web at this address is changing...watch this space for new address The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n062.10 --------------- From: Pete Cuiry Subject: Outback Bread Date: Mon, 24 Aug 1998 09:03:35 -0700 (PDT) Terri, Here's a recipe I have for a bread at Outback. Outback Steakhouse Honey Wheat Bushman Bread Along with an entree at this popular steakhouse chain, comes a freshly baked loaf of this dark, sweet bread, served on it's own cutting board with soft whipped butter. One distinctive feature of the bread is its color. How does the bread get so dark? While you may notice the recipe includes instant coffee and cocoa, these ingredients will not give it it's deep dark chocolate brown color - not even close. Usually breads that are this dark -- such as pumpernickel or dark bran muffins -- contain caramel color, an ingredient often used in the industry to darken foods. Since your local supermarket will not likely have this mostly commercial product, we will make the caramel color from a mixture of three food colorings -- red, yellow and blue. Just be sure to get the food coloring in the little droppers so that you can count the drops as you measure. That's very important to getting the color just right. You may also opt to keep the color out. The bread will certainly taste the same, but will look nothing like the real deal. I suggest using a bread machine for the mixing and kneading, if you have one. 1 lb. (small) 1½ lb. (medium) 2 lb. (large) Water 1½ cups Butter 2 Tbs. Honey ½ cup Bread Flour 2 cups Whole Wheat Flour 1q cups Cocoa 1 Tbs. Sugar 1 Tbs. Instant Coffee 2 tsp. Salt 1 tsp. Yeast 2¼ tsp. (1 pkg.) Water ½ cup Red Food Coloring 75 drops Blue Food Coloring 45 drops Yellow Food Coloring 30 drops Add ingredients to machine according to manufacturer's directions. Once the machine begins to mix the dough, combine the food coloring with ¼ cup water and drizzle it into the mixture as it combines. After the dough is done, let it rest to rise for about an hour. Remove it from the pan when the dough has doubled. Punch dough down and divide it into 8 even portions. Form the portions into tubular loaves about 8 inches long and 2 inches wide. Sprinkle the loves with cornmeal and place them on a cookie sheet. Cover and let rise for another hour. Preheat the oven to 350ºF and bake loaves for 20-24 minutes. Loaves should begin to lightly darken on top when done. Hope this helps, Pete mailto:cuiry@bigfoot.com ABM Recipes and Book Reviews http://www.bigfoot.com/~cuiry _________________________________________________________ DO YOU YAHOO!? Get your free @yahoo.com address at http://mail.yahoo.com --------------- MESSAGE bread-bakers.v098.n062.11 --------------- From: "tess@shore.intercom.net" Subject: Date: Sun, 23 Aug 1998 15:33:47 -0400 (EDT) Sorry that these did not make the list. Trying again. * Exported from MasterCook * Ensaimadas - Filipino Recipe Recipe By : Nati de Leon - 1987 Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Ethnic Tnt Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 sticks margarine 1 cup sugar 9 egg yolks 1 whole egg 2 packages dry yeast -- dissolved in 1/2 cup water 1 cup milk 1 teaspoon salt 6 cups bread flour golden raisins melted butter parmesan cheese Have margarine and eggs at room temperature. Dissolve the yeast in water. Cream margarine and eggs until fluffy. Add the dissolved yeast, milk and salt. Add flour. Knead until dough no longer sticks to your hands. Add more flour if necessary. Let rise 2-3 hours in a warm place until double in bulk. Punch down. Divide dough into 4 equal part and form each part into a long roll. Cut off pieces the size of an egg. Roll each piece into an thin oblong and brush with melted butter. Sprinkle with a little parmesan cheese and a few golden raisins. Roll into a coil and place in greased muffin tins. Let rise, covered until 3 times in bulk. Bake at 350 degrees. Remove from tins and brush top with melted butter and roll in a mixture of 1 cup sugar and 2 T. parmesan cheese. - - - - - - - - - - - - - - - - - - NOTES : These are somewhat labor intensive, but worth every bite. Makes lots and lots. Freeze for later enjoyment!! * Exported from MasterCook * Pizza Batter Bread Recipe By : Southern Living- old recipe Serving Size : 1 Preparation Time :0:00 Categories : Breads Tnt Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups All Purpose Flour, Divided 1 Package Dry Yeast 1 Teaspoon Dry Oregano 1/4 Teaspoon Garlic Powder 1 1/4 Cups Water 2 Tablespoons Butter/Margarine 1 Tablespoon Sugar -- * See Note 1 Teaspoon Salt 1/4 Cup Finely Chopped Pepperoni Grated Parmesan Cheese, optional Combine 1 1/2 cups of flour, yeast, oregano and garlic powder in large mixing bowl. Combine water, butter, sugar and salt in a small saucepan and warm to 120-130 degrees stirring to melt butter. Gradually add water mixture to dry mixture mixing at low speed on the electric mixer. Beat 3 minutes at high speed. Stir in pepperoni and enough flour to make a soft dough. Cover and let rise in a warm place. (85degrees) free from drafts, 45 minutes or until double in bulk. Stir dough and spread evenly in a well greased 9 x 5 x 3 inch loaf pan. Cover and let rise again until doubled in bulk, about 30 minutes. Sprinkle top with parmesan cheese if desired. Bake 375 degree for 35 - 40 minutes or until loaf sounds hollow when tapped. Cool in pan 10 minutes. Remove to wire rack. *note - I seldom use the sugar. I have added grated cheeses to batter ie: mozzarella or gouda, etc. This can be baked in a ovenproof bowl. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n062.12 --------------- From: "J. Mathew" Subject: Cinnamon Rolls for breakfast Date: Sun, 23 Aug 1998 18:02:50 -0500 > Now a question. I like Fresh Cinnamon Rolls for breakfast. But I hate > getting up at 5 to start the machine. (I use fresh eggs and milk) Has > anyone found a way to make the dough the day before and put it in the > fridge or something so you can take it out at a decent hour and bake them. > I suppose I should experiment but I am lazy... Remember I like ABM's. I don't have an ABM, but let me tell you how I normally make cinnamon rolls when I don't want to get up in the wee hours. Perhaps you can utilize this method somehow with your machine, as I don't quite know how all the machines work or how they time things, etc. To make fresh, hot cinnamon rolls for the morning you have two options: 1) get up in the wee hours (about 2-1/2 hours early, approximately); or 2) make the dough the evening before and store it in the fridge overnight. I'm going to tell you about option #2... ;) I just make up my favorite sweet dough, including a little cinnamon in the dough as well (I like how it comes out). Let it rise once, even twice if you wish. Punch it down and roll into a rectangle. Brush with melted butter (make sure it's not too hot!), sprinkle with cinnamon sugar (brown sugar mixed with cinnamon). I also like to sprinkle chopped pecans (you can use other nuts, like walnuts, too -- I just love the flavor of pecans) on top. Roll up the dough jelly-roll style, then cut into individual rolls. I use dental floss to cut because I've never been able to cut without skewing the dough even with the sharpest of knives. It just works well for me -- YMMV. Place the rolls, cut side up, in the pan. I use a nonstick pan, so I never have to grease the pan. Some folks also sprinkle knobs of butter and brown sugar in the bottom of the pan beforehand to make a caramel-like sugary syrup in the bottom of the pan as it's baking -- you can do this with this method if you like them extra gooey and like this syrup. Cover the pan with plastic wrap and place in the refrigerator overnight. If you wish, you can also let them rise slightly until they're puffy (about 15-20 minutes when I'm making them -- it may be different timing for you) before putting them in the fridge. I actually like to do this as I find it works out better for the morning preparation. OK, so put them in the fridge overnight....about 1 hour before serving take the rolls out and put them on the countertop to warm up to room temperature. Let them sit out for about 35-40 minutes (approximately). Brush the tops of the rolls with some melted butter (this is optional), then pop them in the hot oven and bake until done. NOTE: if you're going to top them with frosting/icing, you'll have to bake them a bit earlier and let them cool before putting the frosting on. Putting frosting on hot rolls is a sure way to have a frosted plate and a naked roll! ;) Incidentally, I do the same thing with brioche if I want to make it fresh in the morning, although these kinds of things store pretty nicely if you keep them airtight. If you bake the rolls or brioche, etc., the previous evening and then pop them into the microwave for just a few seconds (don't overdo it, or they will get that "microwave rubbery-hard texture") in the morning before serving they are quite nice, too. Just make sure to keep things in airtight containers overnight or they will get stale and not be very nice! Actually, if you did it this way you could cut the prep time down in the morning even more, as you could simply whip up the frosting while the rolls are nuking for a few seconds, then frost them and serve. Voila! Just about 5 minutes in total! And of course, a long, slow rise in the refrigerator can be beneficial for many yeast breads regardless of whether you're trying to save time in the morning, etc. It does something special to the texture and flavor that is hard to describe but delicious. I also love making breads using a sponge and/or sourdough technique for this reason: the benefit to the texture and flavor. But, everyone's tastes will vary. Now, as I said I don't have a bread machine, but it seems that you could probably find some way to implement these methods using your machine. Hope that helps, Joan -- Reply via email to joanm@bigfoot.com http://www.bigfoot.com/~joanm Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- END bread-bakers.v098.n062 --------------- -------------- BEGIN bread-bakers.v098.n063 -------------- 001 - Alan Jackson Subject: Flour Date: Sat, 22 Aug 1998 19:25:55 -0500 I have a friend who was having trouble with her recipes when they moved to England, so I scanned in the following and sent it. I thought this list might benefit too. I highly recommend the book it is from, the author is, among other things, the person Julia Child calls when her recipes fail! >From _Cookwise_ by Shirley O. Corriher You need High Gluten = High-Protein Flour for (Strength, Elasticity, Yeast Doughs) Yeast breads Strudel Cream puffs, popovers, Yorkshire pudding Puff pastry Pasta (durum wheat) You Need Low Gluten = Low-Protein Flour for (Tenderness, baking Powder- and Baking soda-Leavened Batters) Quick breads (baking powder or soda) Cakes, muffins, pancakes Pie crusts Dumplings, Asian soft noodles When gluten-or no gluten-really matters. The right flour for the job can literally mean the success or failure of a dish. Take John Clancy's strudel, fur instance. John Clancy was the test kitchen chef for the Time-Life series Foods of the World, a series so outstanding that cooks and chefs rely on it because "the recipes always work." When John taught in Atlanta several years ago, he prepared the magnificent strudel from Joseph Weschberg's The Cooking of Vienna's Empire. For strength and elasticity in a thinly stretched strudel, a high-protein flour makes the needed gluten. I assisted him and bought his groceries. For the strudel, I bought bread flour for strength and elasticity. John was so thrilled, he hugged me. "Shirley, I did this strudel yesterday in Texas, and the only flour they had was Southern low-protein flour-not much gluten. My poor strudel looked like Swiss cheese!" Using the bread flour, John made a six-foot-long strudel so thin you could read the Washington Post through it. The right flour makes an incredible difference in the quality of a loaf of bread. A loaf made with a high-protein flour (like bread flour) will rise well in both risings and then bake into a light, airy loaf with good brown crust color. A loaf made with a low-protein flour (like Southern all-purpose or cake flour) will not rise well and will bake into a heavy, dense textured, pale loaf. Different kinds of flour can solve many baking problems. A chef from a test kitchen, for example, told me the had a wonderful lemon square recipe, but she could not use it because the lemon squares were so tender that they fell apart. No problem-a little gluten will hold them together. She could change the flour from bleached all-purpose to unbleached all-purpose, which is a higher-protein flour and will form more gluten. Or she could cut the sugar, which interferes with gluten formation. Either way, the lemon squares will be perfect. Gluten and water absorption For thousands of years, cooks have known that some flours absorb more water than others, but they usually blamed it on humidity. Humidity really has very little influence. The gluten proteins join with each other and water to form gluten. It's primarily protein content that determines how much water a flour will absorb. This difference in water absorption can be major. For example, 2 cups of high-protein bread flour absorb 1 cup of water to form a soft, sticky dough. However, 2 cups of low-protein Southern flour or cake flour and 1 cup of water make a thick soup. It takes 1/2 cup more low-protein flour to get the same consistency dough as with the high-protein flour. This means that even a small recipe with 2 cups of flour can be off by 1/2 cup if the wrong flour is used! This is a difference of 25 percent; commercial recipes with 20 pounds of flour could be off by 5 pounds. Regardless of measure by weight or volume, the type of flour will make a big difference. Cooks are constantly faced with this problem. The person writing the recipe uses one kind of flour, and the person following the recipe uses another. When driving through Ceorgia, Mrs. Jones of Connecticut purchases a local church cookbook. When she gets home, she makes Miss Lolly's Cake. The recipe says 2 cups all-purpose flour. Miss Lolly always uses White Lily all-purpose, a low-protein, partially chlorinated flour, and her cakes are superb. Mrs. Jones uses her favorite local all-purpose, high- protein Hecker's, which makes great yeast bread but soaks in the cake liquids and makes a stiff batter and a dry cake. Mrs. Jones thinks this is the worst recipe she has ever followed. As you might suspect, even worse problems can result when trying to translate foreign recipes containing flour. If there can be over 1/2 cup difference in a 2 cup recipe around the United States, just think about the possible difference in trying to follow a recipe written in another country! Some time ago, when I was teaching at a chefs' training center in Vancouver, British Columbia, the young chefs were excited about Paul Prudhomme's Cajun cookbook. They loved his recipes, but they were having a real problem with his sweet potato pecan pie. The filling was delicious, but the crust was a disaster. What had they done wrong? Chef Paul's recipe called for l cup all-purpose flour, and he was probably using a low-protein Southern flour. In Canada the flour called all-purpose is actually a very-high-protein flour. (Canada produces some of the highest-protein flours in the world. Carol Field, in her book The Italian Baker, mentions that a baker who wants to make very light bread will add Manitoba - a Canadian high-protein flour.) So when the young Canadian chefs tried to use it in Paul's recipe, the amount of liquid in the recipe did not even dampen the flour, let alone form a dough. When they added enough liquid to form a dough, the dough was so tough that they could hardly roll it out. "Oh, no!" I said. "What Paul meant was a flour like your cake and pastry flour." This second major type of Canadian flour is low in protein and just right for cakes and pie crusts. So flour labeled "all-purpose" may not suit your purpose at all. All-purpose flour from one place can be totally different from all-purpose flour somewhere else. In fact, the traditional cuisines of the Northern and Southern United States reflect this difference. The South is noted for its pies, biscuits, and cakes, which the low-protein flour from Southern wheat produces beautifully. Cookbooks from New England and the Midwest that date from before the extensive distribution of national brands of flour contain many fine yeast bread recipes, best made with high-protein flour. Furthermore, flours labeled as all-purpose can differ from each other in the same geographical region. National brands can differ from regional brands in protein content, and unbleached all-purpose is usually different from bleached all-purpose. Two all-purpose flours that you can buy in most markets in the South - Pillsbury unbleached all-purpose, with 12+ grains of protein per cup, and White Lily all-purpose, with about 8.6 grams of protein per cup, vary by almost 1/2 cup of flour per 2 cup recipe in the amount needed to absorb 1 cup of liquid. There are no easy solutions. Many recipes using flour are written with an approximate amount, such as "2 to 3 cups flour" or "6 to 8 cups flour." The amount of flour in a recipe is actually a ballpark figure. The way flour absorbs water tells you a lot about the flour. A flour that absorbs a lot of water is high in protein and good for yeast doughs. They tell of old Cerman bakers who could shove a sweaty arm into the flour barrel and tell what kind of flour it was by how much clung to the arm! You don't have to master this particular art, but you can perform a similar test by combining an unknown flour and water in the food processor. From the consistency of the dough, you can make a good guess at the protein content by using the following procedure. Measure 2 cups and 1 tablespoon of bread flour and place it in the workbowl of a food processor with the steel knife. If you measure by scooping a dry measuring cup into the flour bag, filling it, and slightly packing the flour as you level it off against the inside of the bag, a litte over 2 cups of bread flour will absorb 1 cup of water, producing a sticky dough ball when processed for about 30 seconds. Perform the same test with cake flour and you will find that it takes over 2 1/2 cups to form a similar sticky dough hall. This gives you a standard. You know that if a little over 2 cups of flour plus 1 cup of water make a sticky dough ball, the flour has about 14 grams of protein per cup. If the dough barely forms a ball and is wet, needing from 1/4 to 1/2 cup more flour to reach the same consistency, it is an all-purpose flour with about 12 grams of protein per cup. If the dough is so wet that it does not form a ball at all and requires over 1/2 cup more flour to reach the same consistency, you have the equivalent of a Southern low-protein flour or cake flour with 8 to 9 grams of protein per cup, great for pie crusts. Protein Content Flour Type Approximate Volume Needed to Absorb 1 Cup Water* grams/cup 14 Bread 2 cups (packed) + 1 tablespoon 13 Unbleached 2 cups (packed) + 2 tablespoons 12 All-purpose 2 1/4 cups 11 All-purpose 2 1/3 cups + 1 tablespoon 10 All-purpose 2 1/2 cups 9 Southern All-purpose 2 1/2 cups + 2 tablespoons 8 Cake 2 3/4 cups *To form a sticky dough ball in a food processor. These amounts may vary some with individual measuring techniques. - ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | members.aol.com/alanj32020 | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | - ----------------------------------------------------------------------- --------------- END bread-bakers.v098.n063 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved