Date: Sat, 26 Jun 1999 21:38:46 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n031 -------------- 001 - TheGuamTarheels@webtv.net - Goodbye 002 - G Denyer Subject: Yummy, but how...... Date: Wed, 23 Jun 1999 20:10:19 -0400 Some time ago I was given a piece of a very flat bread, it had been torn, not cut. The whole was about 15 inches x 7 inches x 1 inch, but had whitish herby cheesy filling enclosed, it was a yeast dough, but what was inside. It was supposed to have been made by a Lebanese baker. Any one have any ideas on what or how it was made. Thanks. Glory, Niagara, Ontario, Canada. Only been with you a few day's but already love the list. --------------- MESSAGE bread-bakers.v099.n031.3 --------------- From: qoe@sna.com Subject: Sopapillas Date: Sun, 20 Jun 1999 09:24:24 -0700 This is what the Mexican deep fat fried sweet bread..it is cut into rectangles is called. I had them a lot when I was a kid.... at a restraurant. I haven't tried to make them. Maybe knowing the name will make it easier to find them. These treats were a flat piece of bread that was put into the deep fryer and as it cooked it would puff up and become hollow. My brother and I would bite off a corner and put a little honey in ours. Ahhh childhood memories. Lynne --------------- MESSAGE bread-bakers.v099.n031.4 --------------- From: Reggie Dwork Subject: recipe formatting Date: Sat, 26 Jun 1999 12:35:07 -0700 I would like to make a request. Ellen works very hard on formatting all the recipes into MasterCook for us. When posting recipes for more then one size please repeat the ingredient list for each size. The multiple column format often used in cookbooks can be very difficult to read in a digest format and is extremely difficult to enter into any recipe management program like MasterCook. I will add this to the info sheet. Thanks, Reggie --------------- MESSAGE bread-bakers.v099.n031.5 --------------- From: BillyFish@aol.com Subject: Dying Zojirushi? Date: Sun, 20 Jun 1999 20:15:40 EDT My Zojirushi 15 is beginning to look like it is failing. I think the the clutch is failing. During knead1 it seemed to reach a point where kneading stopped. It would turn twice, pause, turn three times more, pause and repeat the cycle until it turned in the opposite direction. At first I though it was not kneading at all. Has anyone else had this problem? Is it possible to get at the clutch for repair? I personally do not think an expensive repair is worthwhile compared to getting a more modern machine. Bill Buchman --------------- MESSAGE bread-bakers.v099.n031.6 --------------- From: Corleone Lucas Subject: newbie Date: Mon, 21 Jun 1999 01:31:40 +0900 Greetings all from the island of Palau! I thought I saw a couple writing from the island of GUAM. It's my first time on the bread-bakers list and I enjoy very much the great recipes that I have come across. Anyways, I am learning to bake breads from different parts of the world. Therefore, first thing first. Does anyone know the "original" recipe for the PULLMAN Bread, like the unforgettable white WONDER bread? The pullman bread I have had on the island is sweeter, some of my American friends tell me its should be slightly salty. I don't know. I would appreciate it if anyone would share that recipe and straighten out this matter. Thank you and Happy Baking! Respectfully, Corleone lucas --------------- MESSAGE bread-bakers.v099.n031.7 --------------- From: BillyFish@aol.com Subject: Re: Dying Zojirushi? Date: Tue, 22 Jun 1999 14:47:08 EDT In a message dated 6/20/99 5:15:40 PM, BillyFish writes: >My Zojirushi 15 is beginning to look like it is failing. I think the the >clutch is failing. During knead1 it seemed to reach a point where kneading >stopped. It would turn twice, pause, turn three times more, pause and >repeat the cycle until it turned in the opposite direction. At first I >though it was not kneading at all. > >Has anyone else had this problem? Is it possible to get at the clutch >for repair? I personally do not think an expensive repair is worthwhile >compared to getting a more modern machine. > I just contacted the customer service number at Zojirushi, 800-733-6270 about the problem. The person who helped me told me to remove the bottom plate. I did so and saw that the belt driving the machine had failed. Spots had worn. Aparently when a good spot the belt turned the kneading bar, it rotated as it should. That is what gave me the two turn--three turn cycle. I ordered a new belt for about $10. I mus also admit that I may have overloaded the machine from time to time. Even so, it has lasted over two years of hard service. This machine has performed very nicely over the years. With the great service provided, guess what my next machine is going to be? Bill Buchman --------------- MESSAGE bread-bakers.v099.n031.8 --------------- From: Reggie Dwork Subject: Sur La Table classes Date: Mon, 21 Jun 1999 00:32:14 -0700 Sur La Table classes: 77 Maiden Lane San Franscisco, CA 94108 415.732.7900 1806 Fourth St Berkeley, CA 94710 510.849.2252 Hands-On Bread: Patisserie Francaise Style with Fran Gage Berkeley, Thurs, July 15, 6:30 - 9:30PM San Francisco, Sat, July 17, 10AM - 1PM $70 per class LIMITED TO 16 STUDENTS Mixing, shaping and baking bread. Fran Gage who owned Patisserie Francaise in San Francisco will lead you through the preparation of three breads, each of which uses a different technique. The class will feature recipes from Fran's bakery as well as her new book, Bread and Chocolate. Menu: Triangle Walnut Bread and Walnut Rolls, from Pattisserie Francaise Polenta Loaves Made from a Starter Sourdough Pumpernickel Rye Rounds ************* Tools for the Cook: The Basic Baking Series with Carolyn Weil Individual classes: $40 Session 3 Bread and Biscuit Dough Berkeley, Thurs, Sept 30, 6:30PM San Francisco, Thurs, Oct 21, 6PM Skills Taught: Mixing, rolling and bakin 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. Menu: Buttermilk Biscuits and Sour Cherry Scones Three Cheese and Herb Pizza Rosemary Focaccia Cinnamon Raisin Loaf and Dinner Rolls Challah: An Egg Bread Braid --------------- MESSAGE bread-bakers.v099.n031.9 --------------- From: Reggie Dwork Subject: about flours Date: Wed, 23 Jun 1999 22:51:14 -0700 I have gotten some questions privately over the last couple of weeks about flours. This appeared in today's paper and so I felt that it would be a good thing to post. To Every Season There Is a Flour New York Times Wednesday, June 23, 1999 ©1999 San Francisco Chronicle URL: http://www.sfgate.com/cgi-bin/article.cgi?file=/chronicle/archive/1999/06/23 /FD10570.DTL Spring wheat and winter wheat make different types of flours. Spring wheat is sowed in the Northern United States and Canada in spring and harvested in late summer, said Joe Caron, a spokesman for King Arthur Flour. It is generally the faster-growing ``hard'' variety. When ground, hard spring wheat yields a high-protein, high-gluten flour well suited for baking bread, bagels and some pastas. Winter wheat is a slow-growing type that is sowed in the fall, goes dormant over the winter and is harvested in mid- to late spring. In the United States, winter wheat is grown from Texas to Kansas and may be either ``hard'' or ``soft.'' In general, winter wheat flour has less protein than spring wheat flour. It is best for pastries, cakes and cookies. Many bakers say that it is more flavorful than spring wheat because of its longer growing season. Although most brands of flour do not indicate the type of wheat, bread flours are almost always made from hard spring wheat and pastry flours from soft winter wheat. All-purpose flour is usually a mix of several types. ©1999 San Francisco Chronicle Page 4/ZZ6 --------------- MESSAGE bread-bakers.v099.n031.10 --------------- From: Reggie Dwork Subject: Rosemary's recipes Date: Sat, 26 Jun 1999 12:52:04 -0700 I have been receiving notes privately from many of you who wish to get Rosemary's recipes but don't have web access. I wrote and asked her if she minded if I take them from her site and post them to our list/archive. Rosemary has graciously granted her permission to do this. So I will start formatting them and put a few up each week till they are all here. I want to thank Rosemary for her generosity for allowing this and for all her wonderful breads and contributions over the years to the list. Here is one she sent me privately... * Exported from MasterCook * Crusty, Chewy Sourdough Bread With Big Holes Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Make A Stiff Starter: 1/4 Tsp Yeast -- Dissolved In 1/4 C Lukewarm Water 2/3 C Flour Mix Starter With: 1 Tsp Yeast -- Dissolved In 1/4 C Lukewarm Water Add: 3/4 C Cool Water 2 3/4 C Flour 1 1/2 Tsp Salt Cover starter mixture tightly and let rise 3 - 5 hrs. After the addition of the salt beat the *ell out of this until very, very elastic. (15 minutes in a heavy duty mixer with dough hook) Knead in enough more flour to make a still soft dough. Let rise about 3 hours Place in a lightly oiled zip lock bag and chill 2 - 8 hours. Scrape dough out onto well floured board Handle it with floured hands while shaping into a long log. You can brush off the flour after the bread is baked. Cover and let rise until puffy. While dough is rising, preheat oven, with tiles on rack, to 425 degrees. Handle dough gently but just use your hands under it to carry it to the hot oven and place on tiles. Stretch the dough slightly as you do this. Bake about 30 - 40 minutes until done. The crust should be thin and crisp. If you want a thicker crust, steam the oven during the first ten minutes. It works best with unbleached white flour but whole wheat is OK (takes more kneading, has less crisp crust and may become a little sour) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 1582 0 0 0 1582 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n031.11 --------------- From: Reggie Dwork Subject: Ramekins classes Date: Mon, 21 Jun 1999 00:27:59 -0700 Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 Ramekin Bread Basics: The World of Flat-breads (Hands-on) with Kurtis Baguley Saturday, July 17, 10:00 a.m.-3:00 p.m. $65 Kurtis Baguley was classically trained at the California Culinary Academy and the Konditorei Tivoli in Copenhagen. With his diverse repertoire, he has directed some of San Francisco’s top hotel pastry kitchens including Scala’s Bistro at the Sir Francis Drake Hotel and most recently Silks at the Mandarin Oriental Hotel, where Kurtis’ desserts were the highlight of a San Francisco Chronicle review. Kurtis has received several national awards including one from the James Beard Foundation. He is currently a baking instructor at the California Culinary Academy. With the ever-growing popularity of world cuisine, it's easy to notice a trend in flat breads being served with so many ethnic meals. Some of these breads are useful as "tools" at the table; many are delicious eaten alone; all are very easy to make, once you let Kurtis show you the way. Fougasse - The Provençal classic, formed into ladder or tree shapes and sometimes studded with olives or cheese; Pita - A very simple dough that puffs up like a balloon in the oven and is perfect for stuffing with your favorite sandwich fillings; Flour Tortilla - Hand-made Mexican tortillas are fun, easy and nothing like store-bought; Indian Nan with toasted Cumin and Onions - an Indian meal is just not the same without this surprisingly easy, buttery flat bead. Weather permitting, we'll bake ours on the barbecue outside to get into the summer party spirit! ************** Brioche Workshop (Hands-on) with Fran Gage Saturday, July 31, 10:00 a.m. $65 Fran Gage owned Pâtisserie Française in San Francisco for ten years. The bakery consistently won critical acclaim locally and nationally for it pastry, bread, and chocolates. Fran taught popular bread and pastry classes at the bakery and at Tante Marie's Cooking School. She closed the bakery following a fire in 1995 and now is teaching, consulting and writing, with articles published in Saveur, Fine Cooking, Kitchen Garden, and The San Francisco Chronicle. Her current project is a book called Bread and Chocolate, a collection of food essays accompanied by recipes to be published by Sasquatch Books in the spring of 1999. Even though brioche is one of the classics of French baking, it isn't difficult to make. This yeast-risen dough, enriched with eggs and butter, has a surprisingly light texture. Individual brioches with topknots, served warm with a dollop of good preserves, make a perfect breakfast. But the dough is very versatile and can be combined with other ingredients to make luscious treats. In this class, you will learn how to make the dough and several variations. Classic Brioche Dough; Individual brioche baked in fluted pans; Kugelhopf - a light cake from Alsace made with raisins, candied fruits and nuts; Almond Toasts - a favorite from Pâtisserie Française; Brioche with Goat Cheese Custard and Fruit; Chocolate Brioche --------------- MESSAGE bread-bakers.v099.n031.12 --------------- From: Reggie Dwork Subject: Nutritious Additions To Whole Wheat Breads Date: Sat, 26 Jun 1999 13:02:49 -0700 * Exported from MasterCook * Nutritious Additions To Whole Wheat Breads Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Info/How To Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Nutritious Additions To Whole Wheat Breads Soy flour: One Tbsp per loaf is enough to enrich and compliment wheat protein without changing the flavor. Milk: Dry milk powder can be mixed into the flour (1/4 to 1/2 cup per recipe.) Fluid milk can replace water. Modern milk does not need to be scalded, just warmed to the proper temperature. Buttermilk and yogurt tenderize bread and improve its keeping quality. Whole or Cracked Grains: These add texture, flavor interest and sometimes improved nutrition. Try adding up to 2/3 cup of one or a combination of the following: * cornmeal * bulgar * triticale (crack and then boil 5 mins to soften) * farina * semolina * Malt-o-Meal * steel cut oats (boil 5 mins.) * regular rolled oats (or wheat flakes or rye flakes) * oat bran * flax seed (crack and boil 5 mins.) Eggs: For a light, high loaf add a beaten egg (or two whites) to the dough. This makes a dramatic difference and so I almost always add an egg when I am taking bread to a dinner party. Everyone is expecting dense, heavy, but healthy bread. Boy, are they surprised! If you don't want to use dairy or eggs in your bread, try using a small amount of soy lecithin dissolved in the oil. I haven't tried this yet, but I believe it will work because I believe the effect of the egg is due as much to the small amount of lecithin in egg yolk as is it to the albumen in the egg white. Variations The above should give you some ideas for creating your own "signature" breads. Don't hesitate to vary recipes to make them more interesting. I seldom follow a recipe; I just start mixing, keeping in mind the usual proportions of basic ingredients. Sometimes the contents of my cupboard dictate my variations, sometimes it's just a whim. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n031 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved