Date: Sat, 27 Feb 1999 13:18:59 -0800 (PST) -------------- BEGIN bread-bakers.v099.n012 -------------- 001 - "Philip Snyder" - sesame seeds 013 - Frank Cavalier Subject: Thin Pizza Date: Tue, 23 Feb 1999 09:59:47 -0800 HI all Does anyone have a recipe for a crispy Pizza Hut style of pizza crust. thanks -Phil --------------- MESSAGE bread-bakers.v099.n012.2 --------------- From: ltsilver@borg.com (LT Silverman) Subject: Sweet Breads Date: Tue, 23 Feb 1999 21:42:49 -0500 Anyone have good recipes for sweet breads made in bread machine without yeast? Thanks Lois Silverman --------------- MESSAGE bread-bakers.v099.n012.3 --------------- From: "LuAnn Kessi" Subject: Home Made Dough Enhancer Recipe Date: Fri, 26 Feb 1999 13:47:13 +0000 Dough Enhancer 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. --------------- MESSAGE bread-bakers.v099.n012.4 --------------- From: "Jo in Minnesota" Subject: Sesame stickers Date: Tue, 23 Feb 1999 14:02:44 -0600 You can use egg without it burning. I would use one egg white mixed with 1 T. of water (beat it a little), after your bread is formed and just before you place it in the oven, gently apply the wash and the seeds. It will be shiny and very pretty to look at! Jo in Minnesota --------------- MESSAGE bread-bakers.v099.n012.5 --------------- From: Jay Ekers Subject: Re: Cups to Lbs Date: Wed, 24 Feb 1999 17:54:36 +1100 On Sun, 31 Jan 1999 15:49:10 -0600 Demetrius Karos wrote: > > "A pint a pound the world around." Excepting over the water Where a pint's a pound and a quarter. Or so I learned in my youth when Australia still used the imperial system and a pint was 20 fluid ounces. Jay in Sydney --------------- MESSAGE bread-bakers.v099.n012.6 --------------- From: Robert and Monica Tittle Subject: Info on a book Date: Mon, 15 Feb 1999 14:50:21 -0600 I found a book on sale at Amazon.com and I thought I'd see if any of yall had tried it. It is called Breads; Traditional American Recipes and was on sale for $5.49. They didn't have a review of it so I was hoping that some of yall had already tried it. I hate to waste money even if it is only 5 bucks. Monica L. Tittle historynut@mindspring.com Run Liddy, run! --------------- MESSAGE bread-bakers.v099.n012.7 --------------- From: "Carp" Subject: Mixing Bowls Date: Wed, 24 Feb 1999 10:57:47 +0200 I hope this isn't "off-topic" but does anyone know where I can buy a set of pottery mixing bowls - including one big enough for mixing and rising bread? And not too heavy ... Thanks, Pamela To Reply send mail to Pamela.Carr@worldnet.att.net The real miracle is not to walk either on water or thin air but to walk on earth Thich Nhat Hanh --------------- MESSAGE bread-bakers.v099.n012.8 --------------- From: nancy lee Subject: Black & Decker question Date: Wed, 24 Feb 1999 07:54:18 -0500 (EST) Hello, A friend of mine asked me to see if you had any suggestions for lightening up the crust on her Black and Decker bread machine. It does not have a crust control. Any suggestions would be appreciated. Nancy Nancy White Lee | Music Library nlee@bgnet.bgsu.edu \\| Bowling Green State University Phone: 419-372-0210 )##) Bowling Green, Ohio 43403 FAX: 419-372-2499 --------------- MESSAGE bread-bakers.v099.n012.9 --------------- From: Maryanne Reagan Subject: Its about time! Date: Tue, 23 Feb 1999 10:16:08 -0500 I am so happy to finally hear of someone else that owns a Sunbeam Bread Machine (message from Jean a new owner of one)! My parent's gave us one 2 years ago for xmas and we have used it more than we can count! In the last two years I have watched and read every new article looking for info on a Sunbeam, including consumer news, and have found virtually nothing about Sunbeam. IMO, they should be a leading contender for price, product and ease of use and versatility! Maryanne Reagan --------------- MESSAGE bread-bakers.v099.n012.10 --------------- From: Reggie Dwork Subject: King Arthur Flour's Baking Sheet Date: Sat, 27 Feb 1999 12:59:52 -0600 For those of you who get The Baking Sheet published by King Arthur Flour look on page 19 and you will see that the editor, P.J. Hamel, talks about Bread Bakers and includes a recipe for Pineapple Sweet Buns by Carol Chung that P.J. got from the list. Information about this and instructions for joining this very informative and quite helpful publication the directions are: The Baking Sheet is published six times a year by the King Arthur Flour Co, PO Box 876, Norwich, VT 05055. Phone 800.827.6836. Issues include Winter, Early Spring, Spring, Summer, Autumn and Holiday. One year subscription: $20 Reggie --------------- MESSAGE bread-bakers.v099.n012.11 --------------- From: "Ellen C." Subject: Please help me with a Teeny, tiny loaf.... Date: Wed, 17 Feb 1999 19:39:26 -0500 What causes a nicely risen loaf to condense and become half its risen size by the end of baking? This was the reverse of oven-spring! The dough texture was fine during kneading, and it rose well, although I did give it an extra 15 minutes of rise time. I expected somewhat of a dense loaf (1 1/4 cup ww flour, 1 3/4 cup bread flour, and 1 cup ground flaxseed), but this ended up being a half loaf. It isn't a case of the top collapsing -- the entire loaf simply shrank. And it shrank throughout the baking cycle. Any words of wisdom? BTW, this is the Flaxseed Bread from Prevention mag that Jo posted here some time ago. And I did use my Zo machine, but I did it using the manual cycles. (This machine has never performed correctly on any of the automatic cycles.:-( ) Thanks!! -- Ellen C. ellen@elekta.com --------------- MESSAGE bread-bakers.v099.n012.12 --------------- From: dsj Subject: sesame seeds Date: Tue, 23 Feb 1999 17:10:16 -0800 In response to the question of how to get sesame seeds to stick to your bread, here's what I do. (I make sourdough bread (in the machine), take it out to let it rise, then bake in the oven.) I have a little spray bottle which I fill with water, and "spritz" the bread (after shaping and scoring the top) with water, shake on my sesame seeds, then let it rise as usual and bake. The extra water on the loaves never seems to make a difference, and the seeds stay stuck! I also sometimes spritz the bread just before putting it in the oven for a nice crust. Good luck. Sharon in OR <><><><><><><><><><><><><><><><><><><><><><><><><><> ID Badges: http://www.teleport.com/~dsj/Badges-On-Line.htm (Fabric Collectors Anonymous & others) Wade Digest Picture/Recipe Pages: http://www.teleport.com/~dsj/Jenomie-Pics.htm ThingZ--database program for sewists & quilters stash, threads, etc: http://www.teleport.com/~dsj/thingz.htm <><><><><><><><><><><><><><><><><><><><><><><><><><> --------------- MESSAGE bread-bakers.v099.n012.13 --------------- From: Frank Cavalier Subject: Re: Making sesame seeds stick Date: Tue, 23 Feb 1999 19:35:53 -0500 Bruce Haug asked: >> I know this has been asked before, as I have been monitoring this list for over 2 years now, but I looked back over the last nine (9) months, and found one recipe using Sesame Seeds. How do I get them to "STICK" to the "Crust" of my bread ? I tried a butter (before rising), what next ? Won't an "egg wash" burn? or is an eggwash the answer, mixed how? Help << Bruce, No it won't burn. I use a simple method of beating one egg in a cup with a fork, then brushing it on the loaf just before I put it in the oven. I preheat a stone at 500 degrees for about 20 minutes, then lower the temp to 400 when I put the loaf in. I find about 45-50 minutes is good to get a nice brown loaf without burning the seeds, but your oven temp may vary from mine. I use this method for Italian bread. You could also just use the egg white. The egg that's left over I nuke on high for one minute in a microwave and with a little salt and pepper it's a little snack for the baker. Good luck, Cheers, Frank Cavalier From Giuliano Bugialli's Cooking in Florence class Visit Welcome to Tasteville: http://www.grandpagray.com --------------- MESSAGE bread-bakers.v099.n012.14 --------------- From: "Chuck & Sue Waterfield" Subject: Re: Retarding sourdough Date: Wed, 24 Feb 1999 11:10:59 -0500 >Hello Bread Bakers, >Does retarding the dough in a refrigerator over night really make that >big a difference in the taste and crumb of sourdough breads? >Thanks, >BudR. Absolutely! For me, there is no comparison. The cooler temperatures and the longer fermentation give the lactobacilli a chance to reproduce and generate more acetic and lactic acid. The cooler temps slow down the yeast so it doesn't go berserk, but still the dough develops a much more complex flavor. The end result for me is a chewier crumb (with the nice shiny coating on the surface of the holes, characteristic of sourdough), and a crust that gets darker and richer in flavor than with a bread done in less time. I've tried some experiments and not found I can replicate the quality of bread with shorter fermentation times. 18-24 hours in a fridge at about 38 degrees seems to be the concensus. If others have more ideas, I'd love to hear them as well. By the way, there is absolutely amazing information about sourdough at URL: http://www.nyx.net/~dgreenw/sourdoughfaqs.html . Also, newsgroup rec.food.sourdough has very serious discussions on this subject. Chuck Waterfield --------------- MESSAGE bread-bakers.v099.n012.15 --------------- From: "LuAnn Kessi" Subject: Polish Easter Bread/Babka Date: Wed, 24 Feb 1999 12:04:41 +0000 Babka (Polish Easter Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1/2 cup sugar 1 package yeast 1/2 cup milk 1/2 cup margarine 3 whole eggs -- room temp 1 can raisins -- seedless ****** 1/2 cup brown sugar -- boiled 1/3 cup water -- boiled 1/4 cup rum -- boiled mix 3/4 cup flour and yeast. combine milk and margarine in a sauce pan till WARM only. and pour into bowl. add remaining DRY ingredients. and Beat for 2 minutes in electric mixer.. add eggs 1 @ a time and up to a 1/2 cup flour to make a thick batter and then beat for an additional 2 minutes. Cover and let rise till doubled. stir in raisins and turn out into a 2 quart greased tube pan. let rise uncovered for 30 minutes. Bake @ 350F for 40 minutes. before removing form pan and while still hot from oven : prick to witha fork and pour rum syrup over cake. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n012.16 --------------- From: khknisel@k12.oit.umass.edu (Kathleen Hogan Knisely (Agassiz S)) Subject: pumpkin puree Date: Wed, 24 Feb 1999 09:16:24 -0500 In response to Mary Pemberton's request regarding the use of canned pumpkin as a substitute for pureed pumpkin in baking recipes.... My husband is a fanatic for things pumpkin-- one Halloween dinner featured pumpkin quick bread, pumpkin soup (served in shell), roasted pumpkin, and pumpkin pie-- only part of the menu, but you get the idea. AFter many years of experimenting, we try whenever possible to use good sweet cooking pumpkins fresh. The best ones tend to be a deep burnished orange color, rather small. But worth checking if you have a good relationship with your green grocer, for some of our most sugary have been neither the smallest or the darkest.... We always fill the freezer with baked pureed pumpkin, in ziploc freezer bags, for use throughout the year. But in a pinch, canned pumpkin is VERY acceptable. Do take care that the tin contains only pumpkin without sweeteners or other additives. In our area of the U.S. I find the One Step brand most widely available. But I do look for the Comstock brand, it seems a bit deeper and sweeter. No need for guilt on this shortcut-- even the late eminent James Beard gave canned pumpkin a thumbs up in his 1972 _American Cookery_ book: "Makes a good hot puree and excellent pies." -- Kathleen Hogan Knisely khknisel@k12.oit.umass.edu --------------- MESSAGE bread-bakers.v099.n012.17 --------------- From: "LuAnn Kessi" Subject: Italian Easter Bread/Cresca Date: Wed, 24 Feb 1999 12:02:42 +0000 Cresca (Italian Easter Bread) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Ethnic Cheese Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup Water; warmed -- up to 1/2 c. 1 package Yeast 1 teaspoon Sugar 2 1/4 cups Flour 1/3 cup Parmesan or Romano cheese* 1 tablespoon Olive or Veg. oil 1/4 teaspoon Salt -- Pepper 2 Eggs Combine 1/4 c. of the water, yeast, and sugar. Stir to dissolve yeast and let stand until bubbly. Measure flour, cheese, 1 tb. of the oil, salt and pepper into a bowl. Blend. Add yeast mixture and eggs to flour mixture. Blend well. Add water by drizzling til flour forms a ball that is smooth and satiny. Knead. Cover and let rise til doubled, 1-1 1/4 hrs. Or turn onto a lightly floured board, shape into a ball and place in a greased bowl turning to coat all sides, cover with plastic wrap and let rise for 45 minutes in a warm place. Punch down. Roll or pat dough into a circle that is 8" in diameter. Place in a greased 9" round pie or cake pan. Brush with oil. Let stand in warm place til doubled, 50-60 minutes. Heat oven to 350F and bake til done and loaf sounds hollow when tapped, 30-35 minutes. Remove immediately from pan. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n012.18 --------------- From: "LuAnn Kessi" Subject: Easter Egg Bread Date: Wed, 24 Feb 1999 12:10:24 +0000 Easter Egg Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups Flour -- unsifted 1/4 cup Sugar 1 teaspoon Salt 1 package Active Dry Yeast 2/3 cup Milk 2 tablespoons Margarine 2 Eggs -- room temperature 1/2 cup Mixed Candied Fruits 1/4 cup Blanched Almonds -- chopped 1/2 teaspoon Anise Seeds Melted Margarine 5 Colored RAW Eggs Powdered Sugar Colored Sprinkles In a large bowl, mix 1 cup flour, sugar, salt and yeast. Combine milk and 2 tablespoons margarine in a sauce pan and heat over low heat until warm. (Margarine does not need to be melted). Gradually add to the dry ingredients and beat 2 minutes on medium speed, scraping side occasionally. Add the eggs and / cup of flour, beat on high speed for 2 minutes. Stir in enough flour to make a soft dough. Put on a floured board and knead until smooth and elastic. Place in a greased bowl and turn one to coat. Cover and let rise for 1 hours. Combine fruit, nuts and seeds. Punch down dough and knead in fruit mixture . Divide in half and roll each into a 24" long rope and braid loosely to form a ring on a greased cookie sheet. Put the raw eggs in the spaces, cover and let rise until double about 1 hour. Bake 30-35 minutes in a preheated 350oF oven. Cool on rack, frost with powdered sugar and sprinkles. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n012.19 --------------- From: "LuAnn Kessi" Subject: Finnish Easter Bread Date: Wed, 24 Feb 1999 12:13:14 +0000 Finnish Easter Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Finnish Breads Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package Active dry yeast 1/4 cup Warm water (105-115 deg) 1/2 cup Warm 1% lowfat milk 1/4 cup Granulated sugar 1/4 cup Margarine 2 teaspoons Ground cardamom 1 teaspoon Dried orange peel 1/2 teaspoon Salt 1 cup Rye flour 2 large Eggs, room temperature -- lightly beaten 2 cups All-purpose flour 1 large Egg white 1/4 ounce Sliced almonds for garnish -- (Optional) Stir yeast into warm water until disolved; set aside. In a large bowl combine milk, sugar, margarine, cardamom, orange peel and salt; stir in the rye flour, mixing well. Add yeast mixture to dough; gradually add 1 1/2 cups of the flour, until dough forms a ball. Sprinkle clean work surface with 2 tablespoons flour; turn out dough and knead, gradually adding the remaining flour, for 8 to 10 minutes until smooth and elastic (dough will be stiff). Coat a large bowl with nonstick cooking spray. Place dough in bowl and turn to coat surface. Cover with plastic wrap and let rise in warm, draft-free place until doubled in size, about 1 hour. Spray clean work surface with nonstick cooking spray. Punch down dough and divide into 3 equal pieces. Roll each piece into a 16-inch rope. Coat jelly roll pan with nonstick cooking spray. Line up ropes on prepared pan; braid ropes lightly, starting at center and working to ends. Press each end firmly and tuck under. Cover and let rise in a warm, draft-free place until almost doubled in size, about 45 minutes. Preheat oven to 475F. Bake for 15 minutes; tent with foil and bake for 15 minutes longer, until loaf sounds hollow when tapped. Cool on rack. Makes about 16 servings. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n012.20 --------------- From: "LuAnn Kessi" Subject: Easter Braided Petite Loaves Date: Wed, 24 Feb 1999 12:08:12 +0000 Easter Braided Petite Loaves [wilton] Recipe By : Serving Size : 9 Preparation Time :0:00 Categories : Breakfast Breads Cheese/Eggs Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***WILTON PRODUCTS*** petite loaf pan easter icing color kit easter petite loaf baking cup ***INGREDIENTS*** 1 package hot roll mix -- (16 oz.) 1 egg -- (for egg wash) 1 orange -- zest of 1/4 cup chopped almonds mix ***TO COLOR EGGS*** 9 raw eggs wilton icing colors 1 cup boiling water 1 teaspoon vinegar Directions for Loaves: Line pan cavities with baking cups. Prepare dough as directed on mix package, adding the almonds and orange zest. On lightly floured surface, roll dough into a 12 x 9 in. rectangle. Cut into nine 1 in. strips. Cut each strip in half. Lightly roll each half into a rope and twist. Wrap one rope around inside of baking cup. Place colored Easter egg in middle of dough. Repeat with second rope of dough. Preheat oven to 375F. Set breads in warm place and allow to rise 20-30 minutes or until doubled. Brush dough with egg wash (egg mixed with 2 tablespoons water). Do not brush on the colored Easter egg. Bake 20 minutes or until golden brown. Makes 9 petite loaves. Directions for coloring eggs: Mix all ingredients together and let stand 5 minutes (Wilton Icing Colors, boiling water and vinegar). Dip eggs in solution; remove eggs and let dry. Eggs are placed in bread raw, they will be hard cooked when bread is done. My suggestion: I find that only white shell raw eggs give you the desired true colors of the favorite Easter Eggs. To each their own. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n012.21 --------------- From: Jay Ekers Subject: Dutch ginger quickbreads Date: Wed, 24 Feb 1999 18:24:56 +1100 On 9 February 1999 dbergh@tp.net wrote: My husband and I lived in Holland for two years and we fell in love with Dutch breads from the neighborhood bakeries. I haven't been able to find recipes for them. Can anyone help? I am especially looking for their many kinds of wheat or multigrain yeast breads and also quick breads flavored with lots of ginger. Hello Debbie, We spent most of the '70s in Holland. At that time most home cooking was done on a four burner stove-top as few Dutch houses had ovens. Cakes were bought from the baker, or grocer in the case of ontbijt koek. But an English-language book bought early in our stay was 'The Netherlands Cookbook' by Heleen A M Haverhout, and it includes the following recipes for ginger flavoured cakes - I hope they are similar to the ones you are looking for. Ontbijtkoek (Breakfast cake) 2 cups self rising flour 1/2 cup dark brown sugar (J: Demerara is suggested) 1/3 cup molasses or treacle 1 cup milk 1 teaspoon each ground cloves, cinnamon and ginger 1/2 teaspoon grated nutmeg pinch of salt Combine all to a smooth paste. Place in a buttered 8 inch x 3 inch loaf tin and bake about an hour in a slow oven (300F). When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hours before serving. This cake keeps moist when put in the bread-bin with the bread. The Dutch serve it with their 'elevenses', buttered, or on a slice of bread for breakfast. Joodse Boterkoek (Jewish butter cake) 2 cups flour 1 cup butter (Should be butter). (J: Probably was unsalted - If you use salted butter, you could omit the salt called for in the recipe) 1 cup sugar (caster) 1 small egg, beaten salt 3 ounces finely chopped candied ginger Knead all the ingredients into a smooth paste, keeping half the beaten egg for decorating. Butter a pie pan (8 inches diameter) and press the dough into it. Brush the remaining egg on top. Decorate the top in squares with the back of a knife. Bake 30 minutes in a moderate oven (350F) until golden brown. While still hot press the middle of the cake down with the back of a spoon. Cool and when firm to the touch turn out onto a wire rack. This cake should be soft inside (but done!) and hard at the outside. Jay in Sydney --------------- MESSAGE bread-bakers.v099.n012.22 --------------- From: "Mega-bytes" Subject: Adjusting recipes Date: Wed, 24 Feb 1999 11:32:29 -0500 Jeanie Wrote: >I waited all week for this week's digest because last week someone >asked about converting recipes for machine-made bread to that made the >old-fashioned way. >If there were any responses to that request I missed them! If anyone >would provide advice or guidance along these lines, it would be appreciated. >Thanks. Jeanie Jeanie, Here is some information I have. Martha * Exported from MasterCook * Converting Recipes To Non-Bread Machine Recipe By : J. Mathew" Subject: Greek Easter Bread Date: Wed, 24 Feb 1999 12:15:24 +0000 Greek Tsoureki (Easter Bread) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Breads Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sweet butter 1/2 cup granulated sugar 2 eggs -- beaten 1 tablespoon grated orange rind butter -- melted 1/4 cup slivered almonds 1 cup milk 1 package active dry yeast 1 teaspoon salt 5 tablespoons orange juice 5 1/2 cups sifted flour red-dyed -- hard-boiled eggs 2 tablespoons granulated sugar In a small saucepan, combine the milk and butter over medium heat and scald. Stir until the butter melts, then pour into a mixing bowl. When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup sugar until it dissolves. Then add the salt, eggs 3 tablespoons of the orange juice, and the orange rind, stirring continuously, and gradually add half the flour until the mixture begins to bubble. Continue adding flour gradually by hand; the dough will be sticky, but should not be stiff. Flour your fingers lightly and knead for 15 minutes. Place the dough in a large buttered bowl, brush the dough with melted butter, cover, and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours). Punch the dough down and divide into 2 parts. Divide each half into 3 parts and roll each into a long rope about 10" x 2". Braid the three ropes together; pinch to seal the ends if leaving long, or join together to form a long round loaf (see note below). Repeat with the other half of the dough to make a second tsoureki. Place in large baking pans or on a cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2 hours). Meanwhile, prepare the glaze by mixing the remaining orange juice, remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a 375 degree oven for 20 minutes. Remove from the oven and with a pastry brush glaze the tops and sides of loaves. Return to the oven and bake for another 15 to 20 minutes until the color is a rich and shiny chestnut. Note: If using the Easter eggs, tuck them into the center when you shape the loaves, leave until loaves have doubled and bake them with the loaf. After baking, though lovely, the eggs will be inedible. Also in some provinces, the tsoureki is formed with a large braid and a smaller one over it, making a much larger loaf requiring a longer baking time. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n012 --------------- -------------- BEGIN bread-bakers.v099.n013 -------------- 001 - Reggie Dwork Subject: Draeger's Bread Baking Classes Date: Thu, 18 Feb 1999 20:46:15 -0600 San Francisco Sourdough vs The French Levain Fri, Mar 5 @ 6:30PM -- $45 (class#MP0305) Draeger's Supermarket 1010 University Dr Menlo Park, CA 94025 650.685.3704 Are you ready for natural fermentation? In this class you will learn how to develop your own starters to produce these fabulous and most-beloved loaves. There are many secrets to producing breads of this caliber, and the most important ones you will finally discover. Learn everything from capturing wild yeast to making your final loaf, and take home some of Kurtis' own starter to get your going even faster. About Kurtis: Kurtis is a sensational bread baker, pastry chef and baking instructor. He has directed many of San Francisco's top hotel-restaurant pastry kitchens since 1987. He graduated from the California Culinary Academy and served as a staff instructor. He is now the director for Wolfgang Puck's new baking center in Los Angeles. Kurtis' classes are very useful to newcomers and serious, experienced bakers alike. ******** This is one of Draeger's Basics classes. Basics: The Best Bread - Hands-On Sat, May 22@ 2PM -- $65 (class#SM0522) Draeger's Market Place 222 E. Fourth Ave San Mateo, CA 94401 650.685.3704 The Basics bread class will introduce you to the land of pre-fermentation. You will learn to make traditional European-style loaves using easy-to-make prefermented doughs. These techniques will add incredible results to your favorite breads. Enrollment is limited to 20 students. Instructor is Kurtis Baguley. Menu: Ciabatta - The classic Italian slipper bread Pain Ordinaire (traditional French peasant bread)- A little more involved and just as good. Pizza Dough to End All - You will become a pizza snob when you get your hands on this one Garden Herb Focaccia - Simply wonderful and easy to make. ********** Peter Reinhart Pain Ancienne and Pane Siciliano...Two Amazing Bread Doughs Sat, June 5 @ 12:00 Noon -- $45 (class MP0605) Draeger's Supermarket 1010 University Dr Menlo Park, CA 94025 650.685.3704 These two doughs are based on very long fermentation technique and produce breads of uncommon quality. Pain Ancienne utilizes a cold dough technique virtually unknown outside of a few bakeries in France. From this one dough you will learn how to create rustic breads, baguettes and incredible pizzas and focaccias. Pane Siciliano is made from a combination of bread and durum semolina flours, utilizing a large percentage of pre-fermented dough. It is perfect for classic Sicilian breads, rolls and pizza doughs, all in different shapes and applications. Learn both of these advanced techniques, push the envelope of bread possibilities and taste the amazing results with Peter Reinhart in this very special class. About Peter: He is the founder of the award winning Brother Juniper's Bakery in Santa Rosa, CA. He is the author of Brother Juniper's Bread Book: Slowrise As Method and Metaphore, Sacramental Magic in a Small Town Cafe, and his newest book Crust & Crumb: Master Formula's for Serious Bakers. He won the 1996 James Beard Foundation's National Bread Competition, has contributed to newspapers and magazines, is the Dean of the California Culinary Academy's new College of Bread and sits on the Academy's faculty. He teaches at top cooking schools and is an authority on the growing artisan bread renaissance and his techniques for making world class breads will benefit experienced and beginning home bakers alike. ******** --------------- MESSAGE bread-bakers.v099.n013.2 --------------- From: "LuAnn Kessi" Subject: Italian Easter Bread Date: Wed, 24 Feb 1999 12:16:53 +0000 Italian Anise Easter Bread Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Milk 1 c Sugar 6 tb Unsalted butter 2 ts Active dry yeast 1 pn Sugar 1/4 c Cup warm water (105 to 115~) 6 To 6-1/2 c unbleached -all-purpose flour 1 1/2 ts Salt 2 ts Baking powder 4 Eggs 2 tb Pure anise extract 1 Egg -- beaten, glaze 1 tb Fennel seeds, sprinkling *Anise extract, or anise flavoring, can be purchased at most health-food stores. Or rum can be substituted. In medium saucepan or microwave-proof bowl, combine milk, the 1 c sugar and butter. Heat, stirring occasionally, until butter is melted. Let mixture stand until warm, 105-115~. In small bowl, sprinkle yeast and pinch of sugar over warm water. Stir to dissolve. Let stand until foamy, about 10 minutes. In large bowl, with whisk, or in work bowl of heavy-duty electric mixer fitted with paddle attachment, place 3 cups of the flour, salt and baking powder. Make a well in center and break the 4 eggs into the well. Gradually mix a few tablespoons of the flour into the eggs, add the anise extract and yeast and milk mixtures, and mix until a soft, smooth, sticky dough is formed, about 2 minutes. Add remaining flour, 1/2 c at a time, until a soft dough is formed that just clears the sides of the bowl, switching to a wooden spoon as necessary if making by hand. Turn out dough onto a lightly floured work surface and knead until smooth and elastic, 2 to 3 minutes, adding only 1 tb flour at a time as necessary to prevent sticking. It is important that this dough remain very soft, and springy. Place in greased deep container, turn once to coat the top and cover tightly with plastic wrap. Let rise at cool room temperature until doubled in bulk, about 12 hours or as long as overnight. Gently deflate the dough and let rise again at room temperature until doubled in bulk, 1 to 1-1/2 hours. Gently deflate and divide the dough into 9 equal portions. On a lightly floured work surface, roll each portion into a rope 12" long. Using 3 ropes for each braid, braid ropes together, tuck under the ends and place each braid into a greased 9x5 loaf pan. Alternately place loaves on greased or parchment-lined baking sheet. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk or 1" above the rims of the pans, 45 minutes to 1 hour. 20 before baking, preheat oven to 350~. Brush tops with the egg glaze, taking care not to let it drip down the sides of the pan. Sprinkle with fennel seeds. Bake in center of the preheated oven until deep golden brown, 35-40 minutes. Remove from oven and immediately turn out onto a rack to cool completely. This bread freezes well. Yields three 9x5 or free-standing braided loaves each serving 10). 150 cal; 4 gr fat; 22% fat. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n013 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved