Date: Sat, 10 Jul 1999 11:02:39 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n033 -------------- 001 - Phil Landis Subject: Re: Gluten-Free Recipes Date: Sat, 3 Jul 1999 09:44:13 -0400 On Sun, 27 Jun 1999 at 09:17:03 -0400, Raimee Esposito wrote: > >I need recipes for Gluten-Free recipes. I have a brother-n-law that cannot >eat anything with gluten. > >We have a bread machine and would like any recipes you would have for >gluten-free bread, rolls, buns, etc. > >Please respond. >Thank you Bread Machine Recipes, updates, version 1.0 Copyright Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1999 - All rights reserved worldwide These recipes were posted to the Celiac LISTSERV(R) during 1999. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy. If you elect to make a recipe, we would appreciate your thoughts on the quality of the recipe. Any recommendations for improvement would be posted as an update to the recipe. If you find a recipe enjoyable, please send a note to Mike Jones (mjones@digital.net) so that it can be marked as acceptable in a planned recipe index. REC94-4 (The 1994 postings) REC95-1, REC95-2, REC95-3, REC95-4 (The 1995 postings REC96-1, REC96-2, REC96-3, REC96-4 (The 1996 postings) REC97-1, REC97-2, REC97-3, REC97-4 (The 1997 postings) REC98-1, REC98-2, REC98-3, REC98-4 (The 1998 postings) REC99-1, REC99-2, REC99-3, REC99-4 (The 1999 postings) RECIPEU (Updates to the annual recipe file) BREADM94 (1994 postings of bread machine recipes) BREADM95 (1995 postings of bread machine recipes) BREADM96 (1996 postings of bread machine recipes) BREADM97 (1997 postings of bread machine recipes) BREADM98 (1998 postings of bread machine recipes) BREADMU (Updates to the annual recipe file) BREADM99 (This file) These other recipe files are available by sending: GET CELIAC XXXXX to LISTSERV@MAELSTROM.STJOHNS.EDU Where XXXXX is the name in the list above. Repeat the command on successive line for each file that you desire. Additional GF recipes may be found in the cookbooks listed in the cookbook file on this LISTSERV. It is available by sending GET CELIAC COOKBOOK to LISTSERV@MAELSTROM.STJOHNS.EDU <> ===================================================================== Index of recipes~Index of recipes~Index of recipes~Index of recipes~ ===================================================================== Bread using Zojirushi BBCC V20 Reference File ~ Bread Machine Tips Bread Machine Basic Bread Walrus Bread YEAST DOUGH BREADFREEZING Yeast For Bread Machines ====================================================================== Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~ ====================================================================== From: John Dankowych Subject: Bread using Zojirushi BBCC V20 I modified Bette's recipes for the BBCC V20 WET INGREDIENTS 4 whole eggs (I used 2 whole eggs + 2 egg whites in first loaf) 1 3/4 cups water 4 tablespoons melted clarified butter 1 1/3 teaspoons rice wine vinegar 2 tablespoons molasses DRY INGREDIENTS 3 cups white rice flour 1 cup potato starch 1/3 cup tapioca 3 tablespoons potato flakes (are these the same as potato buds?) 3 1/2 teaspoons xanthan gum 1 1/3 teaspoons unflavored gelatin 1 1/3 teaspoons salt 1 1/3 teaspoons egg replacer - (ENER G) 2 tablespoons sugar (I used 6 tablespoons sugar in the first loaf - it tasted almost like cake) YEAST 3 1/2 teaspoons gluten-free (regular) yeast (I used 3 teaspoons in the second loaf) Zojirushi BBCC-V20 Cycle times Pre-heating 22 min Knead 20 min (was 30 min in first two loaves) Rise 3 70 min Bake 70 min --------------------------------------------------------------------- From: "C. M. D'Orazio" Subject: Reference File ~ Bread Machine Tips Baking Tips Guide For Yeast Breads Information Text Loaf Rises Then Falls (Crated Loaf) -Decrease water or milk by 2 Tbs. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Flour, too fine or -Ingredients not measured properly. Loaf Sides Caved In: -Decrease water or milk by 2 Tbs. or -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Ingredients not measured properly. Loaf Rises Too High (Mushroom Loaf) -Decrease water or milk by 2 Tbs. or -Increase salt by 1/4 tsp. or -Decrease sugar or honey by 1 tsp. or -Decrease flour by 2 Tbs. or -Decrease yeast by 1/2 tsp. or -Used wrong type instead of dry granular yeast or -Ingredients not measured properly. Loaf Does Not Rise Enough -Increase water or milk by 2 Tbs. or -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Increase yeast by 1/2 tsp. or -Not enough water or milk or -Flour too old or -Flour too low in gluten content or -Flour too fine or -Used wrong type of yeast instead of dry granular or -Accidentally measured salt in Tbs. instead of tsp. or -Ingredients not measured properly. Flat Loaf, Little To No Rising, Short and Heavy -Liquid too hot or too cold or -Flour too old or -Flour low in gluten content or -No yeast added or -Yeast too old or -Used wrong type of yeast instead of dry granular or -Accidentally measured salt in Tbs. instead of teaspoon or -Ingredients not measured properly or -Breadmaker unplugged or power interruption. Crust Too Dark -Decrease sugar or honey by 1 tsp. or -Ingredients not measured properly. Crust Too Light -Decrease salt by 1/4 tsp. or -Increase sugar or honey by 1 tsp. or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Uncooked or Partially Cooked -Decrease water or milk by 2 Tbs. or -Breadmaker unplugged or power interruption or -Incorrect bread setting was used. Overcooked -Decrease sugar or honey by 1 tsp. or -Incorrect bread setting was used. Not Mixed or Partially Mixed -Not enough water or milk or -Flour too fine or -Ingredients not measured properly or -Breadmaker unplugged or power interruption or -Baking pan not properly seated inside breadmaker or -Kneading blade not installed correctly. Loaf is Soggy -Bread not removed from baking pan soon after baking. Gnarly Knotted Top -Increase water or milk by 2 Tbs. or -Decrease flour by 2 Tbs. or -Not enough water or milk or -Ingredients not measured properly. Loaf Core Texture Open, Coarse or Uneven -Increase salt by 1/4 tsp. or -Decrease yeast by 1/2 tsp. or -Forgotten salt or -Ingredients not measured properly. Loaf Core Texture Heavy and Dense -Increase sugar or honey by 1 tsp. or -Decrease flour by 2 Tbs. or -Increase yeast by 1/2 tsp. -Used wrong type of yeast instead of dry granular or -Ingredients not measured properly. Burning Odor During Operation: -Ingredient spilled inside breadmaker and/or heating element or -See Mushroom Loaf Solutions for bread mushroomed over edge of bread pan, crust burned. High Altitude Adjustment -Decrease water or milk by 2 Tbs. or -Decrease sugar or honey by 1 tsp. or -Decrease yeast by 1/2 tsp. Breadmaker Cannot be Programmed or Started -Breadmaker unplugged or power interruption or -Breadmaker too hot, allow to cool 15 minutes between baking cycles or -Breadmaker malfunctioning. Loaf Burned Completely -Breadmaker malfunctioning. ~~~ Bread Machine Tips Amount Measure Ingredient - Preparation Method Directions Only Bread Machine Tips 1.Use good quality hard wheat unbleached, unbromated flour that has at least 12 grams of protein per cup. (I like King Arthur) 2.Use fresh, quick dissolving active yeast, not rapid rise. 3.Open the machine and check the dough during the first 5 - 10 minutes of the first kneading cycle!!! Even if your manual says not to do it: flour acts as a sponge absorbing moisture on wet days and becoming dehydrated during dry weather. You'll have to adjust for fluctuating humidity and barometric pressure by adding small amounts of flour or liquid to the dough. 4.If you've never made bread before and don't know what dough is supposed to look like, buy a package of frozen bread dough (at your local supermarket), and let it defrost according to the package directions. Place it on a lightly floured surface and play with it until you are familiar with the consistency. This is what you're aiming for in the bread machine. 5.Now, to adjust the dough in your bread machine during the first knead cycle: wait until the ingredients have been kneaded for 3-4 minutes. If the dough looks sticky and wet and is coating the bottom and sides of the pan, then sprinkle in flour, a tablespoon at a time (you may need up to an extra 1/2 cup) while the machine is kneading, until you have a smooth, supple ball of dough. If the mixture is dry and corrugated looking or the dough doesn't hold together then sprinkle in additional liquid, a little at a time, until the dough is smooth and pliable and forms a cohesive ball. If you've wandered away from your machine only to return to find a wet messy glob or a dry desert thumping around in the machine, press stop (you can do this at any time - except if the machine has gone into the bake cycle), add a small amount of flour or liquid and press start. Stick around and make additional adjustments, if necessary, until the dough looks right. 6.I have found that when you are either making dough, or placing the ingredients in the machine to make bread at that time, you can add either the liquids first or the dry ingredients first. The major exception to this is the old dank (no longer made) where the yeast must be placed in the bread pan first in a position farthest away from the kneading blade. When programming ahead make sure to place any dried fruits away from contact with wet ingredients as they will absorb those liquids and throw off the recipe. Extra kneads and extra rise times all contribute to the depth of flavor, character of the crumb and general personality of a loaf of bread. One of the reasons I dislike rapid rise yeast and rapid cycles on the bread machines is that the dough really requires the entire life span of the yeast to become the amazing miracle that is bread. If you are partial to whole grain breads and are winding up with lower loaves than you wish, then try a double knead cycle: place the ingredients in the machine and program for dough or manual. At the end of the final knead reprogram the machine for bread (of Whole Wheat) and press start. You've given the dough an extra work-out to develop the gluten - that will result in a higher loaf. For an even higher loaf you can (if your machine permits) program for a longer rise time, or simply remove the dough from the pan after the final rise cycle (but before baking) transfer it to a bread pan and allow it to raise in a warm place until doubled in bulk. Then bake it in the oven. Sweet doughís with lots of butter and eggs also respond well to a second long rise in a cool place. I remove my brioche from the machine after the dough cycle is complete. I place it in a large freezer strength zip lock bag and refrigerate it overnight. Then I place it back in the machine (my Zojirushi has flexible programming), program for 2nd rise and bake. If you can't program your machine this way you can place the dough in a bread pan after you remove it from the machine, give it a long, refrigerated rise, and then bake it in the oven. Even non-wheat and non-sweet doughís can benefit from this extra rise. ~~~~ No Yeast Bread Yeast Replacement This works good just uses the same amount as you use yeast 1 c Lecithin granules 1 tbs. Vitamin C powder 1 tbs. 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. Apparently, the ginger gooses the yeast and makes it act more swiftly, the ascorbic acid strengthens the gluten, and the lecithin aids the oil in causing the strands of gluten to slip against each other more easily and thus rise better. Diane --------------------------------------------------------------------- From: "C. M. D'Orazio" Subject: Bread Machine Robinís Bread Recipe Bread Machine: Basic Bread 1 c. brown rice flour 1 c. white rice flour 1/4 c. potato flour 3/4 c. tapioca flour 2 tbs. soy flour 2 1/2 tsp. xanthan gum 1/2 c. nonfat dry milk 2 1/2 tsp. salt 2 tbs. sugar 1 tbs. plus 2 tsp. yeast 1 1/2 c. water 1 1/2 tsp. apple cider vinegar 1/2 cup Egg Beaters (or 2 whole eggs) (I use the egg beaters and the nonfat dry milk to make the bread virtually fat-free. There is some fat in some of the flours, especially the soy, but I only use 2 T.) 1. Combine last 3 ingredients and put into bread machine pan (in my machine, the wet ingredients are put in first. Check your instructions to see what yours says). 2. Mix the remaining ingredients together in a bowl until well mixed and then add to the bread machine pan. 3. Bake on basic loaf cycle with a medium crust. ~~~ Walrus Bread 1 c. garbanzo bean flour 1 1/2 c. rice flour 1/2 c. potato starch flour 3 tsp. Xanthum gum 1 tsp. salt 2 tbs. sugar 1 tbs. dry yeast (Red Star) 2 eggs 2 tbs. vegetable oil 1 tsp. white vinegar 1 1/3 c. hot water Mix first 7 ingredients in a large bowl. No need to sift if you don't want to). In another bowl mix eggs, oil, vinegar and water. Mix liquid into dry ingredients. Spoon into bread machine. Set on light or medium setting. Bake. This will make 1 1/2 lb. of bread. The person that I got the recipe from makes hersí on the medium setting. She tried the light but preferred the medium. That's what I tasted and it was good! ~~~ YEAST DOUGH BREADFREEZING 1. Unbaked yeast dough may be frozen. The best stage to freeze yeast dough is before the final rising period. Mix and knead dough and let it rise the first time. Punch down dough and shape into the desired shape and freeze. It may be made into nonspecific shapes and shaped after it has thawed. 2. To thaw: If already shaped into final shape, thaw frozen dough in the cooking pan. Thaw at room temperature about 3 hours or in the refrigerator overnight. 3. If not shaped into the final form, place in refrigerator to thaw 8 hours or overnight. Let the dough then stand at room temperature about 15 minutes to warm slightly before shaping. ~~~~~~~~~~~~~~~~~~~~~~~ Yeast For Bread Machines Hand made bread = Active Dry Yeast (needs proofing) Machine made bread = Instant Active Dry Yeast or Bread Machine Yeast Quick made bread = Rapid Rise Yeast (requires a shorter cycle) Adjust yeast according to the recipe and machine being used. The consistency of the dough and the amount of yeast will determine whether the loaf will be tall or short. --------------------------------------------------------------------- ====================================================================== Disclaimer ====================================================================== This fact sheet has been designed to be a general information resource. However, it is not intended for use in diagnosis, treatment, or any other medical application. Questions should be directed to your personal physician. This information is not warranted and no liability is assumed by the author or any group for the recommendations, information, dietary suggestions, menus, and recipes promulgated. Based upon accepted practices in supplying the source documents, this fact sheet is accurate and complete. Products mentioned or omitted do not constitute endorsement. ====================================================================== Copyright ====================================================================== Permission is granted to copy this document, at no charge and in its entirety, provided that the copies are not used for commercial advantage, that the source is cited and that the present copyright notice is included in all copies, so that the recipients of such copies are equally bound to abide by the present conditions. Prior written permission is required for any commercial use of this document, in whole or in part, and for any partial reproduction of the contents of this document exceeding 50 lines of up to 80 characters, or equivalent. The title page, table of contents and index, if any, are not considered to be part of the document for the purposes of this copyright notice, and can be freely removed if present. --------------- MESSAGE bread-bakers.v099.n033.2 --------------- From: "Greg and Heather Reseck" Subject: Gluten-free Bread Date: Sat, 3 Jul 1999 22:15:59 -0700 "More from the Gluten-free Gourmet" by Bette Hagman (Henry Holt, 1993) contains an informative chapter entitled, "The Incredible Bread Machine." This book includes 29 yeast bread recipes, ranging from Carrot-Bran Bread to Simply Super Sourdough. I've heard a number of people rave about the gluten-free gourmet books. You'll find them at most libraries. Heather Reseck, R.D. --------------- MESSAGE bread-bakers.v099.n033.3 --------------- From: Reggie Dwork Subject: Yeast Semolina Waffles Date: Sat, 03 Jul 1999 13:15:14 -0700 >From Rosemary * Exported from MasterCook * Yeast Semolina Waffles Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Ethnic Grains Italian Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Milk 1/2 C Hot Water 1 Tbsp Instant Yeast 1 Tsp Sugar 3 C Semolina Flour 1 C Melted Butter 1 Tsp Salt 2 Eggs -- Beaten 1/2 Tsp Baking Soda I found this recipe on a package of semolina. The waffles are great, crisp and light. Next, I'm going to try substituting Malt-o-Meal. Add ingredients in the order given, EXCEPT eggs and soda. Mix together and cover the bowl. Let stand at room temperature overnight or several hours. Add the eggs and soda before baking. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 5626 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n033.4 --------------- From: ptj Subject: Two pound bread machine-adapting recipes Date: Sat, 3 Jul 1999 12:19:58 -0700 (PDT) I recently traded in my old but reliable Dak R2D2 model (1 1/2 pound loaves, but cylindrical ones that no one in my family can use for sandwiches) for a new Oster machine that makes a 2 lb loaf shaped loaf. Since I have about seven really good books chock full of 1 1/2 lb recipes, I would love to know a good rule of thumb for adapting 1 1/2 lb (3 Cups flour) recipes for use in a 2 lb (4 cups flour) machine. I have made two loaves already using recipes that came with the machine, and they turned out lovely and make GREAT sandwiches (and really good toast, too) But there's an onion-egg bread recipe in one of my books that I am anxious to try in the new machine. I learned with the Dak that if you make a 1 lb recipe in a 1 1/2 lb machine it gets overdone. Is this true with all machines? (I'm planning to attend the Portland Bread Festival, although it won't be the same without Reggie and Jeff. Well, and it won't mysteriously coincide with my wedding anniversary this year, either.... If anyone is planning a get together there, I'm up for it. But I think there's just the two of us, or maybe there's three, in Portland, so it'll be small of necessity. Maybe we could all meet at the stand where they had those great pastries...oh, yeah, that was ALL of them!) blessings phyllis === Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html 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.v099.n033.5 --------------- From: Reggie Dwork Subject: Semolina-Malt Bread Date: Sat, 03 Jul 1999 13:14:46 -0700 Here is another recipe from Rosemary Grimm's files. * Exported from MasterCook * Semolina-Malt Bread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Ethnic Grains Italian Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Semolina Flour 2 C Malt-O-Meal® -- Uncooked 1/4 C Brown Sugar 1 Tbsp Malt Extract Dry Or Syrup 1 Tbsp Instant Yeast 2 1/2 C Warm Water 1 Egg 1 Tbsp Salt 1/4 C Vegetable Oil 2 1/2 C King Arthur Bread Machine Flour -- Or Unbleached All-Purpose Flour -- Plus 2 Tsp Gluten Powder Semolina is not just for pasta. This new bread is a warm golden color and has a good wheat flavor. The crust crisps perfectly without doing a thing to it. The crumb is even and moist, soft but not fluffy. It makes excellent toast. Mix together the semolina, Malt-o-Meal, sugar, malt, yeast and water. Add egg, oil and salt. Mix until smooth. Then mix in one cup of the flour and beat until smooth and elastic. Knead in the last flour by hand or use the dough hook of a heavy duty mixer. Knead well, about 15 minutes by hand. Form the dough into a ball and let it rise in the bowl, covered, for about 1 1/2 hours. It will more than double. Test by pressing two fingers into the dough. Deflate and let rise again in the bowl. This will make two large pan loaves or four 12" long free formed loaves. Divide dough accordingly. Let rest and shape. Let rise in pans or on peel for about 30 minutes, until properly soft. Make several diagonal slashes across the tops with a razor blade held almost horizontal. Place immediately in a steamy 425F oven. After 15 minutes, rearrange loaves in the oven and reduce temperature to 375F. Bake an additional 15 minutes for the small loaves or 30 minutes for the large pan loaves. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 4082 0 5626 0 0 0 0 2339 0 0 --------------- MESSAGE bread-bakers.v099.n033.6 --------------- From: Dianne Marsh Subject: How do you make your seeds stick? Date: Mon, 5 Jul 1999 15:00:24 +0100 Hello everybody, I'm hoping that some of you experienced bakers will be able to give me some tips. How do you get sesame seeds, poppy seeds etc. to stick to your bread? Mine always seem to drop off either during baking or when I try to slice the bread. Also, I'd like some advice on how to get a lovely golden crust on breads and pastries. I no longer use eggs and milk, and soya milk just doesn't give that same satisfying glaze. Any ideas? Thanks, Dianne --------------- MESSAGE bread-bakers.v099.n033.7 --------------- From: rbparker@swipnet.se (Ron Parker) Subject: Norwegian multi-grain Date: Sat, 10 Jul 1999 16:30:20 +0200 Hello all, I am a resubcriber after an absence during which I moved from the US to Sweden. My friend and I very much enjoy a multi-grain bread from Norway that is, alas, not shipped to the Stockholm area. We have purchased and frozen some on some brief trips to Norway, but we can't do that every week or so. The bread is found in many bakeries in many parts of the country, so it must be sort of a standard. It is variously called 5-grain, 6-grain, many grain, and so forth. It is a pan loaf, soft but very chewy - the kind of texture one dreams of in a daily loaf. It is not at all sweet. It is obvious that it contains a very high protein wheat flour, rye flour, and whole grains of linen, sunflower, sesame, and what might be lightly-rolled oats or barley. There are also some unidentified small grains that could be a pale wheat of some kind. Does any one know of a widely-used 'commercial' recipe for such a bread? U plan to use it at home of course, but I mean 'commercial' in the sense that almost any bakery has it. It is even in 7-11 stores in Oslo - delivered fresh several times a day as is the custom in Norway. Salivating at the thought. Ron Ron Parker outside Stockholm in Sweden --------------- MESSAGE bread-bakers.v099.n033.8 --------------- From: TheGuamTarheels@webtv.net Subject: Pullman Bread Date: Mon, 5 Jul 1999 11:06:44 -0400 (EDT) Corleone Lucas of Palau (now known as Belau) asked about Pullman Bread. Here is a recipe I found in "Beard on Bread." * Pullman Loaf or Pain de Mie * This is the white bread frequently used for sanwiches, a four-square loaf that has delicate flavor, a fine crumb, and a good flavor. It is made in a special pan with a sliding lid at the top that keeps the bread in shape as it bakes. If you do not have this type of pan, you can bake it in an ordinary pan, covered with tinfoil and lightly weighted with tiles or similar weights. However, the tins are easily available in restaurant and baking supply houses and are not expensive. This is a beautiful toasting bread and, if correctly made, it can be sliced paper thin. In addition to its excellence for sandwiches and toast, it is useful for croutons, crumbs, rolled sandwiches, little canapes, and hors d'ouevres. * 2 packages active dry yeast 1-1/2 cups warm water (100 to 115 degrees F) 2 teaspoons granulated sugar 6-1/2 cups all-purpose flour 1 tablespoon plus 2 teaspoons coarse salt 1 stick (1/2 cup) sweet butter * Dissolve the yeast in 1/2 cup of the warm water with the sugar, and let it proof. Combine 6 cups of the flour with the salt in a large bowl. Using two knives, cut the butter into the flour and salt, being careful not to overwork it. Place the yeast mixture into a large mixing bowl and add 1/4 cup warm water. Then add the flour- and-butter mixture, incorporating it with one hand only and using the remaining water to create a stiff, sticky dough. Turn out the dough on a floured board and work it hard for a good 10 minutes: slap it, beat it, punch it, and give it a thorough kneading. When finally smooth, let it rest for a few minutes, then shape into a ball. Place in a well-buttered bowl, turn to coat the surface, cover, and let rise in a warm, draft-free spot for 1-1/2 hours. Punch the dough down and let rise for 3 or 4 minutes, then knead again vigorously for 3 or 4 minutes. Shape into a ball and put back in the buttered bowl to rise again for 45 minutes to 1 hour. Punch the dough down and let rest for another 3 or 4 minutes. Knead a third time and then shape carefully into a loaf to fit a well-buttered 13-1/2 x 4 x 3-3/4-inch pan. Let rise until almost doubled in bulk, approximately 1 hour. Butter the inside of the lid, if you are using the pullman tin, or butter a piece of foil, cover (weight if you are using the foil), and place in a pre- heated 400 degree F oven. Turn the heat down immediately to 375 degrees F. After 30 minutes turn the tin on one side for 5 minutes and then on the other side for 5 minutes. Set it upright again, and remove the lid; the bread should have risen to the top of the pan. (If using foil and weights, remove both at this point). * Continue to bake until it is a golden brown, which will take 12 to 15 minutes more. Turn the loaf out of the pan and put it directly on the rack of the oven to bake for a few minutes longer, until the bread is a beautiful color and sounds hollow when tapped with the knuckles. Let it cool thoroughly on a rack before slicing. * Okay, that's it for Corleone and any others who are interested. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n033.9 --------------- From: TheGuamTarheels@webtv.net Subject: A 4th of July toast! Date: Sat, 3 Jul 1999 08:43:55 -0400 (EDT) A toast to bread, for without bread, there could be no toast. The Tarheel Baker --------------- END bread-bakers.v099.n033 --------------- -------------- BEGIN bread-bakers.v099.n034 -------------- 001 - frank volcz Subject: My fathers' 100 year old europian bread making secrets! Date: Fri, 9 Jul 1999 12:10:11 -0700 (PDT) Hello everyone! I am making this bread in the old fashion way for years My father was a master baker in Hungary. He give me his secret, how to make this potato, sour, crusty bread, that stays fresh for many days! My family and friends just loves it. It was a little hard to find the right flour. Now it is available. * Exported from MasterCook * My Father's Potato Sour Dough Bread Recipe By : frank volcz Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- First Step: Prepare Sourdough 1300 G White All-Purpose Hard Flour 25 G Fresh Or Dry Yeast 1 Tsp Brown Sugar 1 1/8 L Water -- (30C=85F) Step Two - Mixing: 3200 G White All-Purpose Hard Flour -- Note 25 G Fresh Or Dry Yeast 1 Tsp Brown Sugar 1/3 L Milk -- (1 1/4 C) 120 G Salt 350 G Mashed Potatoes It's Ok To Use 1/2 Tsp Butter 1/2 L Warm Water -- (2 C) 1 Tsp Garlic Powder -- Or Caraway Seeds -- Optional 100 G Dried Dough Saved From Last Batch Ok To Make First Bread Without It 1 Egg White This authentic recipe originated from Hungary. Master Baker Wolcz, has used it for many years. It has been modified and transplanted to Canada in 1994. Making this bread will improve a great deal** with practice, and by adding the dried dough from the previous batch. Success increases when using the right kind of flour. It's also important to following each step preciously outlined in the recipe. All ingredients in this recipe are measured in the metric system for international standard. Conversion is enclosed for your reference. Flour: 1000grams=1kg=2.2 lb. 1cup flour=160grams Note: For the best results I use an enriched flour named "BIGWhite" from Rogers FOODS Ltd, Armstrong, British Columbia Canada. They sell directly or can give info where is the closest distributor is. First Step directions: Mix flour with warm water in a large 15-20 liter plastic or metal bowl. Dissolve yeast and sugar in three tablespoon of warm water in a small warm bowl for 10 minutes. Combine and work with the sponge in the large bowl until it becomes very smooth and soft textured. Cover the bowl with heavy cloth and place it to a warm place for 8-10 hours. It will smell sour and should drop. This means, the sponge will rise first to its fullest, and fall back. The best time is to start it in the evening. Don't let a dry crust to form on top. Hard crust can be softened by soaking it with a little warm milk, and scrape it off from the side of the bowl. Step two. Mixing directions: Again, dissolve the yeast and sugar in three tablespoon of warm water in small bowl for 10 minutes. Mix the mashed-potatoes with dried dough** [left over from last batch dissolved over night in a little bit of water.] Add all milk [warm] and dissolved in a mid sized bowl. Combine with the first sponge in the large bowl until it is soft and smooth and has a consistency similar to the first sponge. Then add all flour and garlic powder *or seeds* to it. Dissolve the salt into the 0.5 litter warm water [it improves the taste if you use the water saved from boiling the potatoes], and mix it with the rest of the ingredients in the large bowl. Work it over really well, till dough is firm and free from dry flour patches. You may add more warm water if it's need for easier mixing, but dough should not be wet looking. Sprinkle flour on the dough and cover bowl with damp cloth and place it back to a warm place to rise, approx. 1 hr. Uncover the bowl then punch dough down, Work dough over with a wet hand for a few minutes, then sprinkle it with flour again, cover bowl and place it back in a warm place for 1 hr longer to rise again. Step three. Portioning and kneading directions Take the dough from the large bowl, place it on the counter top sprinkled lightly with flour. Divide in to six equal pieces, [but save out 100 grams dough and store in a small bowl for the next batch]** Take one, knead it than roll it out with the rolling pin, both sides to about 1cm thick and 18cm wide. Roll up the dough, press down the ends so they closed. Place the loaf, seams down into a pre-oil coated pan. [ Approximately. 18cm long 10cm wide, 7 cm high in size.] Do the rest of the loafs, then place pans in a warm place and cover them with a damp cloth. Let them rise above the top of the pan, approx. 45 minutes. You should check if all six pan will fit on one level of your oven's rack. Otherwise cut recipe down to four loafs only. Step four. Baking directions Preheat oven to 375F. [don't turn convection on yet.] Take the egg white and beat it with four tablespoons of water in a small bowl. Uncover pans, make three 1/2 cm deep slits diagonally across the top of the dough with a very sharp knife, or poke four small hole, all the way to the bottom, lengthwise in the center. Brush it thinly with the egg white, and place pans into the preheated oven. Place on the bottom of the oven a pie pan filled with 1cm [1 cup] boiling water, or you just spray water into the oven a few times, if there is no room for a pie pan. Bake the bread for 35 minutes then remove pans and the pie pan too. Coat bread with egg white again, place them back in the oven. Alter the position of the pans in the oven. Reduce heat to 320F [300F if you to use convection oven at this stage.] Bake bread for 45-50 minutes longer until they have a very nice light brown color. Take pans out of the oven, remove bread from the pans and place loafs on a rack. Brush it again with egg white while they still hot. Check if they are baked by knocking on the bottom of the loafs. They should sound deep hollow when baked. Put breads back in oven upside down in the pan for 10 minutes longer if they not fully baked. Wait until the bread is cooled off before you slice it. Now you can enjoy a real European bread. Place loafs into plastic bags and keep them in the deep freezer for longer storage. For everyday use no refrigeration needed, stays fresh long if kept it in a tight plastic bag. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 14 3188 0 0 0 14 3188 0 0 0 0 0 0 0 0 0 0 0 0 Ps: Should you have any problems or questions e-mail it to Enjoy, Frank === Simply a must today! How to have FREE access "on demand" to highly specialised lawyers almost anywhere in USA and CANADA. It work like magic, when you have to deal with any bullying Government's bureaucrats or agressive unfair privet enterprises. Incredible business opportunity for busy people who hate selling. http://www.com/ejfa.com/wecare4u --------------- MESSAGE bread-bakers.v099.n034.2 --------------- From: Reggie Dwork Subject: Athens or Zurich Date: Sat, 10 Jul 1999 11:05:09 -0700 Are any of you in these areas?? If so, please send me a note. We are going to be leaving for vacation and hope that we would be able to meet with anyone in the area. Thanks, Reggie --------------- END bread-bakers.v099.n034 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved