Date: Sat, 19 Sep 1998 15:50:58 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n067 -------------- 001 - Robyn Bowman Subject: Spelt flour Date: Sun, 13 Sep 1998 00:01:22 +1000 I have never heard of this. Perhaps we call it something different over here (I mean , down here). Could someone elaborate on what it is please. I am new at bread making. Robyn in Australia. -- ******************************************** mumsinoz discussion list for Aussie mums http://www.onelist.com ******************************************** Australian Sewing Discussion List http://www.geocities.com/FashionAvenue/6035/ ******************************************** Kids' Clothes by Robyn http://kidsclothes.home.ml.org ******************************************** --------------- MESSAGE bread-bakers.v098.n067.2 --------------- From: Reggie Dwork Subject: forward from Lora Brody Date: Mon, 14 Sep 1998 14:42:29 -0700 Lora just sent me this so I am passing it on to all of you... Did you know we now have a toll free#? If people call (888) 9-BAKEIT they can get a free sample of the Enhancer. I have used this product and like it. Reggie --------------- MESSAGE bread-bakers.v098.n067.3 --------------- From: Reggie Dwork Subject: archive update Date: Sat, 12 Sep 1998 23:27:24 -0700 I have added the 2nd quarter of recipes into the Bread Bakers archive. These are from both bread-bakers-digest and daily-bread-digest. Thanks Ellen for entering all the recipes into MasterCook format for all of us each quarter. Reggie --------------- MESSAGE bread-bakers.v098.n067.4 --------------- From: SJS41742@aol.com Subject: Bread Storage Date: Fri, 18 Sep 1998 09:36:34 EDT I'm looking for the best method to keep an ABM bread fresh for about 4-5 days without the crust getting soft. The two part sliding plastic bread keepers, with the two holes at each end, does not do it. The crust gets soft within a day. Any suggests are welcome. Thank you, Sid --------------- MESSAGE bread-bakers.v098.n067.5 --------------- From: Leona Jensen Subject: No Wheat Bread Date: Thu, 17 Sep 1998 09:27:25 -0700 I don't know if this subject has been done before as I am new to this list. I cannot have wheat, barley, nuts or dairy . I do get some recipes off the internet on the Celiac sites but have yet to find a really good recipe for either bread machine or hand made bread. Help Please. Thanks and bye for now. Leona --------------- MESSAGE bread-bakers.v098.n067.6 --------------- From: janat@1starnet.com Subject: Re: Need Recipe Date: Sun, 13 Sep 1998 08:16:01 -0500 I've lost my favorite cinnamon bread recipe and was wondering if someone could help me. I got it off the back of the package of Gold Medal flour a few years ago. I think it was called Cinnamon Sunrise Bread. It contained pecans and tasted a lot like the inside of a cinnamon roll. If anyone has a copy of the recipe, please post it to the list or send it directly to me. I'm craving the bread! Thank you. Jana --------------- MESSAGE bread-bakers.v098.n067.7 --------------- From: "Ellen C." Subject: re: Preheating Oven Date: Thu, 17 Sep 1998 18:49:09 -0400 Rosemary, in digest v098.n064, you wrote: >I find that starting in a cold oven only adds about 5 minutes >to the usual baking time. Have you noticed a difference in the crust when you start in a cold oven? I thought that when a loaf hit a blast of heat that it developed a crisper crust. Also, do you still see the same amount of "oven spring"? I know that ABMs start cooking slowly, and I thought that perhaps that was the reason breads baked in a machine are somewhat inferior. Just curious. Thanks! -- Ellen C. ellen@brakes.elekta.com --------------- MESSAGE bread-bakers.v098.n067.8 --------------- From: Jean Sutherland Subject: Bread Without Wheat Date: Thu, 17 Sep 1998 21:14:41 -0700 A friend of mine needs to remove wheat from her diet for a short time, though gluten appears to be all right. I would like to prepare some bread for her that is not made from wheat, though gluten can be added. I know that within the last couple of months a rice bread was posted and I reviewed that recipe and it doesn't fit the bill. Also, recently their was a long rye bread recipe that was too complicated for this purpose. Does anyone have a nice, simple bread recipe that doesn't contain any wheat but gluten and can contain: rye, barley, oats, and/or corn meal? I appreciate any information that might be helpful here. Jean jsuth@internetcds.com --------------- MESSAGE bread-bakers.v098.n067.9 --------------- From: Sheri McRae Subject: Re: Date: Wed, 16 Sep 1998 11:43:43 +1000 >Ezekiel's Bread >(A Modern Version) > >From: "Healing Foods From The Bible" > >(recipe snipped) > >(There is some confusion about the "fitches" called for in the original >recipe. Apparently, the fitches referred to a herb. Cumin, fennel and >nutmeg have all been suggested as the mistranslated "fitches". Take >your pick or leave them out. Any of them will add a unique taste to >your homemade bread.) > > >Mimi's Cooksbox: >http://welcome.to/mimiscooksbox Could someone please tell me where this is found in the Bible? A private e-mail may be better since it is off topic. Thanks, Sheri Sheri McRae sheri@jca.com.au If English was good enough for Jesus Christ, it's good enough for me. - A U.S. congressman on the necessity for the U.S. to be multilingual --------------- MESSAGE bread-bakers.v098.n067.10 --------------- From: Reggie Dwork Subject: CCA birthday party Date: Sat, 12 Sep 1998 21:25:37 -0700 Jeff and I went to the street fair for CCA's 50th birthday today. What a fun time!! We got "stuck" at the bread stand. We got to meet and talk with Keith Giusto of Giusto Mills. We watched him and his fantastic wood burning oven parked in the street just baking the most wonderful breads!! We bought a loaf of walnut bread, a sourdough and finally a semolina sesame bread to bring home. They taste fantastic. We also had a piece of his tomato-onion foccacia and a cinnamon roll ... both were incredible. He isn't on line yet but when he is he is going to join us on bbd. He will be a wonderful source for info about milling of flours and bread baking info too. I bought a bag of his flour (he has a mill in South San Francisco) and am looking forward to using it. We also went into the CCA and looked around. What an impressive building. There were things happening all over inside. There were demo's on all sorts of things ... African Cuisine, Antipasta, Cake Decoration, Chile Peppers, Choc. Strawberries, Cooking4Teens (Pizza), EZ Bake Ovens, Fruit Salsas, Ice Carving, Knife Demo, Modeling Flowers, Risotto/Wild Mushrooms, Saffron, Salt, Souffles, and Truffles. There was a room with knives, impliments, cookbooks, chef clothes/shoes, and posters etc for sale. I picked up the brochure for their weekend courses. I am going to call and get permission to post appropriate classes so that any of you who would be interested could take some. There was lots of wonderful booths and people. It happens again tomorrow so if any of you could make it I am sure you would have a pleasant time taking it all in. --------------- MESSAGE bread-bakers.v098.n067.11 --------------- From: Reggie Dwork Subject: education Date: Wed, 16 Sep 1998 18:52:28 -0700 I have decided to send out information on any interesting classes that I find. Locations: Sur Le Table 77 Maiden Lane San Francisco, CA 94108 Phone - 415.732.7900 Fax - 415.732.7797 Sur Le Table 1806 Fourth St Berkeley, CA 94710 Phone - 510.849.2252 Fax - 510.849.1980 Classes fill up quickly. Hands-On Holiday Breads, with Kurtis Baguley Sur La Table, Berkeley, Nov 14, 8:30AM, $70 Sur La Table, San Francisco, Nov 21, 11AM, $70 **Classes will be limited to 16 students. When the holidays arrive the spirit of giving, sharing, baking and most certainly, eating consumes every soul. In this class, you'll learn how to make an assortment of holiday breads step by step with the lively and informative instruction of Kurtis Baguley, accomplished pastry chef. Menu: Christmas Stollen-rich and hearty, garnished with fruits, nuts and holiday spices Panettone-light textured, butery rich and perfumed with vanilla bean Warm and Spicy Gingerbread-irresistible, fresh from the oven and topped with a cloud of freshly whipped cream Bread, Biscuits and Pizza (Part 3 of the Basic Baking Series) Sur La Table, Berkeley, Nov 2, 6:30PM, $45 Sur La Table, San Francisco, Jan 26, 6PM, $45 Skills Taught: Mixing, rolling, and baking biscuit dough; proofing and working with yeast; rolling pizza and focaccia dough; using a pizza stone; shaping and baking bread dough; finishing pizza and focaccia; baking pizza and focaccia. Equipment Used: Pizza stone, rolling pin, parchment, electric stand mixer, cookie sheets, pastry blender, biscuit cutter, chef's knife, pizza peel, dough scraper, cheese grater, pizza cutter, pie server, and spatula. Menu: Buttermilk Biscuits and Orange-Cherry Scones Hearty Whole Wheat Sandwich Bread Three Cheese and Herb Pizza and Rosemary Focaccia Rustics: The Next Great Bread Trend, with Peter Reinhart Sur La Table, San Francisco, Dec 5, 11AM - 2PM, $40 Rustic loaves like ciabatta, pugliese and francese are made from wet dough and can be difficult to make, but they are among the tastiest and most popular breads in the American bread renaissance. Learn all the tricks to making these breads from master baker Peter Reinhart. He'll discuss pre-ferments and long fermentation methods, the secret to baking world class bread. The class will feature breads from Peter's new book, "Crust & Crumb: Master Formulas For Serious Bread Bakers" and a new recipe, Pain Ancienne, that uses a revolutionary method of dough development and fermentation. Menu: Wild Mushroom Ciabatta Pugliese Pain Rustique Rustica Universale Sweet Rustica Pain Ancienne Hands-On Flatbreads, Kurtis Baguley Sur La Table, San Francisco, Jan 16, 11AM - 2PM, $70 Sur La Table, Berkeley, Jan 23, 8:30\am - 11:30AM, $70 **Classes limited to 16 students Here's your opportunity to get your hands in the dough with bread expert Kurt Baguley, pastry chef/instructor at the California Culinary Academy. Some of the simplest and most satisfying breads are flatbreads. These can be made in one day, but extra time in the refrigerator before baking produces even better results. Kurt's hands-on bread classes are great fun and are the perfect way to spend a cold January Saturday. Menu: Focaccia - the most oved and versatile flatbread Seeded Grissini - made from Focaccia dough Fougasse - stuffed with olives, cheese and herbs, tree or ladder shaped Pita Bread - like magic in the oven, gives a new meaning to puff and stuff --------------- END bread-bakers.v098.n067 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved