Date: Fri, 13 Nov 1998 22:27:04 -0800 (PST) -------------- BEGIN bread-bakers.v098.n075 -------------- 001 - JANIST@ALCON.ALC.ORG - Cabin Rolls recipe 002 - Reggie Dwork Subject: archives updated Date: Tue, 10 Nov 1998 23:46:09 -0800 I have put the digests into the archive so they should be up to date now. Reggie --------------- MESSAGE bread-bakers.v098.n075.3 --------------- From: lostdogs@garlic.com (JOYCE CROUL) Subject: Re: Buttermilk or Sourmilk Yeast Breads Date: Sun, 8 Nov 1998 07:49:55 -0800 I would like to have a recipe for a white or wholewheat yeast bread that uses either buttermilk or sourmilk in the moisture content. I'm not sure that it exist out there but thought I'd give it a try .I need for a demo. Thanks in advance. Joyce a NIDDM Grandma --------------- MESSAGE bread-bakers.v098.n075.4 --------------- From: Reggie Dwork Subject: holiday breads Date: Tue, 10 Nov 1998 23:55:34 -0800 Does anyone have a special bread that they like to make for Thanksgiving?? If so, how about sharing the recipe/s here on list. Thanks, Reggie --------------- MESSAGE bread-bakers.v098.n075.5 --------------- From: Nancy Hill Subject: sprouted wheat berries bread? Date: Tue, 10 Nov 1998 17:19:06 -0500 (EST) Have any of you made bread with sprouted wheat berries? A friend gave me a big pail of wheat seeds, and I've soaked and sprouted them and want to know what to do next, with or without my breadmaker. (Sorry if any of you have already posted on this subject; we're finally settled after moving and I have a little more time to spend online now than while we were getting settled.) cheers, Nancy (on beautiful Ontario farmland) -- nancyh@interlog.com --------------- MESSAGE bread-bakers.v098.n075.6 --------------- From: Bill & Sallie King Subject: Bread Machine Recommendation? Date: Thu, 12 Nov 1998 13:57:02 -0700 My old, friendly, bread machine is about to give up on me, and I thought this would be a great place to ask for opinions about a new one. The subject has probably been covered, but with Christmas coming some others might be interested in this information. I am dreaming about a Zojirushi and would like to know if those who have one would buy it again? Is the higher price worth it? I think the ability to program would be nice, but do you really use it? I would really appreciate any input, by posting or by e-mail. Thanks for any advice and thanks for all the wonderful recipes! Sallie King --------------- MESSAGE bread-bakers.v098.n075.7 --------------- From: Dan Aldrich Subject: ABM Sponge method recipe Date: Fri, 13 Nov 1998 12:35:28 -0700 Made my first batch of bread using a sponge method with the bread machine. Using the machine just for the dough which is all we use it for these days. Came out just great. Everyone should try this recipe at least once. Heavy crust with a chewy inside and irregular holes. Very slow rising with just a 1/2 tsp of yeast; 1/4 tsp for the overnight sponge and another 1/4 for the dough the next day. I've had a theory you could make this by playing around with the machine's cycles. Found and tried this recipe at King Arthur: http://www.kingarthurflour.com Look under recipes for 'In Search Of The Perfect Rustic Loaf'. -Dan --------------- MESSAGE bread-bakers.v098.n075.8 --------------- From: Reggie Dwork Subject: class to take Date: Thu, 12 Nov 1998 22:23:43 -0800 Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 Fax: 707-933-0451 Email: info@ramekins.com Traditional Holiday Bread Baking (Hands-on) with Craig Ponsford Artisan Bakery, Sonoma Co-owner and Head of Bakery Operations Saturday, December 12, *9 a.m. to 2 p.m. $65 (*special 5 hour hands-on workshop) Just in time for holiday entertaining and gift giving, join Craig Ponsford, Sonoma’s own master baker, for an in-depth, half day of bread baking with a focus on the great holiday breads from the western world. Craig will cover traditional baking techniques necessary to make these special, decorative and delicious breads. Breads made include: Panettone Stollen Kugelhupf Brioche Challah --------------- MESSAGE bread-bakers.v098.n075.9 --------------- From: Reggie Dwork Subject: warning to earthlink subscribers Date: Wed, 11 Nov 1998 22:22:50 -0800 Michelle Dick of FatFree list sent this out today. I checked my lists and found numerous people who had gotten hit by this. I have already written directly to them. But I will not be able to do this all the time so if you notice that you are not getting messages from the list please resubscribe. Michelle wrote: Just a note to earthlink.net subscribers. Earthlink has a broken mail agent and when mail is sent to multiple earthlink subscribers and one earthlink subscriber fails, they all fail. Thus, anyone subscribed to this list via earthlink will experience many missed digests and will probably be repeatedly dropped from the mailing list. This problem will persist as long as earthlink fails to fix this error. I cannot fix the problem on my side. Any of you who have friends on this list at earthlink might want to suggest that they resubscribe with a non-earthlink address since it doesn't appear that earthlink is willing to fix this problem. Reggie --------------- MESSAGE bread-bakers.v098.n075.10 --------------- From: Reggie Dwork Subject: Peter Reinhart's class Date: Thu, 12 Nov 1998 22:10:30 -0800 Is anyone going to attend Peter Reinhart's class on Sat, Nov 21 at noon at Draegers, San Mateo, CA?? The class will be based on his new book "Crust & Crumb: Master Formulas For Serious Bakers". Jeff and I will be there and we hope if you come we can meet you. I wanted to share with you that I got a copy of Peter's new book and it is incredible. He has included 50 master formulas from which you can produce as many different breads as your imagination can come up with. He covers rustics to complex, from basics to very complex. There is something for everyone here and such a wonderful learning tool to continue widening your experience and knowledge about bread baking. The photography is superb also. Peter also intersperses among the excellent recipes his humor and shares about his life. You might recognize another of his books... Brother Juniper's Bread Book: Slow Rise As Method and Metaphor. This is another excellent book.. and if you don't have it already you might consider adding it to your cookbook library. Hope to see you there, Reggie & Jeff --------------- MESSAGE bread-bakers.v098.n075.11 --------------- From: Coughlin Subject: Potato Bread (fwd) Date: Wed, 11 Nov 1998 15:36:00 -0500 (EST) Hi, Here is a recipe for a Potato bread that was requested by Lisa, I make it all the time, got the recipe with my bread machine (Toastmaster). ---------- Forwarded message ---------- Date: Mon, 9 Nov 1998 13:49:49 -0500 (EST) From: Coughlin To: buese@gvi.net Subject: Potato Bread Lisa, Here is a potato bread recipe I use all the time and love. egg(s) plus enough 1-lb 1.5 lbs . water to equal 3/4 c. plus 1 tbl 1 c. plus 8 tsps oil 2 tbls 3 tbls lemon juice 1 tsp 1 tsp dry milk 2 tbls. 3 tbls salt 1 tsp 1 1/2 tsp sugar 4 tsps 2 tbls white pepper l/8 tsp 1/8 tsp potato buds 1/4 cup 1/3 cup bread flour 2 cups plus 2 tbls 3 cups active dry yeast 1-1/2 tsp 2-1/4 tsps Follow in order your machine calls for, and use basic setting. Hope you enjoy as much as I do. Cathy --------------- MESSAGE bread-bakers.v098.n075.12 --------------- From: Reggie Dwork Subject: Half Moon Bay Pumpkin Bread Date: Tue, 10 Nov 1998 23:51:57 -0800 I got this from a friend a couple of years ago... she really enjoyed making it. * Exported from MasterCook * Half Moon Bay Pumpkin Bread Recipe By : Marina Serving Size : 24 Preparation Time :0:00 Categories : Bread Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Granulated Sugar 3 1/2 C All-Purpose Flour 1/2 Tsp Salt 2 Tsp Baking Soda 1 Tsp Cinnamon 1 Tsp Nutmeg 4 Lg Eggs 1 C Vegetable Oil 2 C Pumpkin -- Cooked 2/3 C Water 1 1/2 C Walnuts -- Chopped Cream Cheese -- Optional For Serving Preheat the oven to 350F. Butter your containers well. Sift the dry ingredients together into a large bowl. Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. Stir in the walnuts with a wooden spoon. Pour the batter into the containers, filling each only half to two-thirds full. Bake for 60-90 minutes, depending on the sizes of your containers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. NOTES: * A dessert bread made from pumpkins -- Every year in Half Moon Bay, California there is a Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never mind that for the last two years the winner has been in Nova Scotia: the citizens of Half Moon Bay take pumpkins very seriously. At Christmas time in Half Moon Bay, people give each other little tins of this bread as presents. I also take it backpacking, because it's pretty resistant to being squashed (and tastes fine even when it is). Yield: 3 -- 1-pound loaves. * I think the nuts are important in this recipe. Unless you absolutely hate them, leave them in. * It's not necessary, but you can serve some good cream cheese with it to spread on the slices if you like. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v098.n075.13 --------------- From: "carol chung" Subject: Hong Kong "Pineapple" bun recipe Date: Mon, 09 Nov 1998 08:32:37 CST Hi all, i have posted a recipe up here last week, but unfortunately, my post doesn't show up. Now, i'm trying again, coz i want to share this GREAT traditional recipe with everyone! if u're bored with plain dinner rolls or sweet buns, u gotta try this "pineapple" buns, actually a variation to your sweet bun recipe! Hong Kong "Pineapple" sweet buns ********************************* "Pineapple" buns, a Chinesenized verison of western dinner rolls, is a famous speciality in bakeries in Hong Kong. They're actually sweet breads with exotic fillings or variations. Here's a recipe for "pineapple" buns. It's so-called not because it's made from pineapple, instead they LOOK LIKE the surface of pineapple! NOTE: you can use your own sweet breads recipe which makes 12 buns [i have just posted my own recipe as follows just in case]. After 2 rises and punch downs, shape them into round buns of 2 oz each. ENJOY, carol ---------------- Sweet bread *********** ---Sponge:--- 70 g bread flour 40 g water 1/2 tsp active dry yeast make a sponge by mixing the ingredients and let stand, covered for 4-15 hours. ---Dough:--- Fermented Sponge 7 oz flour (reserve 1 oz for kneading) 1/2 tsp active dry yeast 2 tbsp sugar 1 egg, lightly beaten (reserve 1 tbsp for egg wash) 2 tbsp milk (or 1/2 tbsp milk powder + 2 tbsp water) 2 tbsp water 1 oz butter, softened 1. In a large bowl, dissolve sugar, yeast in milk and water. Mix in sponge, egg and flour. 2. Turn onto a large work surface, smear dough on softened butter, knead in more flour (about 1 oz) if neccessary if too sticky. knead for a few times until butter is evenly incorporated. Cover with a clean wet towel, let stand on work surface for 20 mins. 3. Knead for further 5-10 mins until dough is smooth and elastic (but not sticky). 4. let 1st rise in a covered bowl over warm water, about 1 1/2 hour. Punch down. 5. let 2nd rise covered over warm water again, until doubled or tripled, about 1-2 hours. Punch down, rest for 5 mins. 6. Shape 2 oz each, put seams down on lightly greased pan. Let rise covered in a warm place until doubled. Put on prepared "pineapple cover" [as follows] and then egg wash. Recipe for "pineapple" topping: ******************************** PINEAPPLE TOPPING use ¾ - 1 oz per 1 - 1 1/2 oz bun (can be kept for long time in refrigerator/freezer) 3 oz sugar 2 oz butter 1 pc egg yolk 1/2 tsp soda 2 tbsp milk 5 oz flour 2 tsp baking powder 1. beat butter and sugar until creamy and fluffly. 2. add in egg yolk, soda, milk, mix well. 3. sift flour and baking powder, add to butter, and mix with slow speed or by hand until smooth and not sticky. Beware not to form gluten. 4. Chill, wrapped in pastic film, in refrigerator for use [about 1 hour]. 5. take out and knead as little as possible, if too dry, put in some oil, if too runny, put in some flour. 6. take 1 oz of topping and roll out but don't roll too big, or too thin, [about 3mm] slightly smaller than the bun top. 7. brush the bun with egg/water and put the topping on rised bun right before baking, score with knife LIGHTLY to make checked pineapple surface effect, brush on egg wash and bake at 180*C [375*F] for 10-15 mins on middle rack. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- END bread-bakers.v098.n075 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved