Date: Sat, 24 Jul 1999 20:50:30 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n036 -------------- 001 - Reggie Dwork Subject: CO State Fair Baking Competition Date: Tue, 20 Jul 1999 17:46:32 -0700 This year's Colorado State Fair is the place to be for ambitious cooks. Brand names/products, awards and prizes and judging dates and times are as follows: 6 p.m. Aug. 31. Fleishmann's Yeast Best-Ever Bread Competition --------------- MESSAGE bread-bakers.v099.n036.2 --------------- From: John Johns Subject: Triticale Date: Wed, 21 Jul 1999 10:44:03 -0400 I recently purchased a pound of triticale flakes. Does anyone have any recipes for using these in bread in a bread maker? I can also grind some of them in a food processor to make meal or coarse flour. Thanks to anyone who replies. John --------------- MESSAGE bread-bakers.v099.n036.3 --------------- From: G Denyer Subject: Help please. Date: Thu, 22 Jul 1999 20:03:18 -0400 Again, where can I buy Diastatic malt. I tried 14 local health food store this morning, by telephone. Also attempted to get the catalogue from King Arthur Flour, but that is USA only, so now I am stuck. Glory. Niagara, Ontario,Canada. --------------- MESSAGE bread-bakers.v099.n036.4 --------------- From: Ameyo@aol.com Subject: Hamiltonbook.com Date: Sun, 18 Jul 1999 17:17:28 EDT I've used this source many times, they only take checks and shipping is $3 per order, no matter how many books you order. I'm in MI and once I send in my check, it takes about 1 1/2 to 2 wks to get my order. All the books I've ordered have arrived in good shape...and most of what I order are cookbooks. Great prices. Once you get their regular newsprint catalog, you will see they have an even bigger selection of cookbooks than whats on their website. Amey is a very interesting site for baking books and a large selection of bread baking books. The prices are definitely good. I haven't dealt with them *yet* .... but with these prices I am going to do so soon. --------------- MESSAGE bread-bakers.v099.n036.5 --------------- From: J&A Braun <2brauns@bellsouth.net> Subject: Papaya Bread Date: Sun, 18 Jul 1999 21:03:33 -0400 Does anyone have a recipe for papaya bread (preferably low-fat)? I was hoping for either a bread machine recipe or a "quick bread." Any chance of using dried papaya as fresh papaya is hard to come by here? Thanks and here is one recipe that I found for fresh papaya... Papaya Bread 1 cup sugar 1 Tbs lemon juice 1/2 cup margarine 1/2 tsp salt 2 cups peeled, seeded, mashed papaya 2 cups sifted all-purpose flour 2 eggs 3 tsp baking powder Cream sugar and margarine together. Add eggs one at a time, beating well after each. Stir in papaya and lemon. Sift dry ingredients into a separate container. Add to papaya mixture and mix quickly, just until moistened. Bake in a 9 1/2" loaf pan on 350F for 1 hour and a half. A friend actually gave it to me, so I don't know from where it originated. Tks-ADB --------------- MESSAGE bread-bakers.v099.n036.6 --------------- From: Paul and Ruth Provance Subject: Re: Diastatic Malt Date: Thu, 22 Jul 1999 20:32:24 -0400 Okay, I am winging this from memory, so don't get mad at me if I'm wrong, but I recall this discussion from a previous (looooong time ago) posting to one of these bread lists. First, you need to sprout wheat seeds. Yes, buy food grade wheat berries and sprout them. I will not bore you with the details of sprouting. I am sure you can get that information somewhere on the net or elsewhere. After you have a bunch of sprouts, I assume still white, not getting green, you spread them out somewhere to dry them thoroughly. I guess you can do this in a low oven. After they are thoroughly dry, pulverize them in a blender or food processor or mortar and pestle or whatever. Viola! Diastatic Malt Powder. I will post this to both of the bread lists, and I'm sure the original poster can come up with some better directions. I hope that is some help. Also, (whisper): you don't really need it! I use it, but if I am out, I get perfectly good bread anyway. You might try malt syrup as a substitute. Where do you live, anyway? :) Bake anyway! Ruth G Denyer wrote: > > Hi, Would you believe I called 14 health food stores this morning. > then looked at my mail, went to the King Arthurs Flour address that you > so kindly enclosed, merrily filling it all in, get to the bottom, U S > only. So that shoots that out of the window. any other ideas. Thanks > Glory. > > Paul and Ruth Provance wrote: > > > > I buy diastatic malt powder from King Arthur Flour through their Catalog > > for Bakers. See http://www.kingarthurflour.com > > > > Ruth --------------- MESSAGE bread-bakers.v099.n036.7 --------------- From: TheGuamTarheels@webtv.net Subject: Italian Pesto Oat Rolls Date: Tue, 20 Jul 1999 10:09:42 -0400 (EDT) 1-3/4 to 2-1/2 cups all-purpose flour, divided 1 cup rolled oats (quick or old-fashioned), uncooked 1/2 cup shredded fresh Parmesan cheese 2 tablespoons granulated sugar 1 package instant yeast 1-1/4 teaspoons salt 1 teaspoon fennel seeds, coarsely crushed (these are optional, but they taste great so add them) 3/4 cup water 2 tablespoons olive oil 1/4 cup refrigerated or home-made pesto sauce Lightly spray baking sheet with vegetable oil (canola) cooking spray. Combine 1-3/4 cups flour with the oats, cheese, sugar, yeast, salt, and fennel seeds in a large mixing bowl. Heat water and oil until very warm (120 to 130 degrees). Add warer-oil mixture to flour mixture. By hand, gradually stir until dry ingredients are moistened. Stir in enough of the remaining 3/4 cup of flour to make a soft dough that pulls away from the side of the bowl. Knead dough on a lightly floured surface 5 minutes, or until smooth and elastic. Lightly sprinkle surface and hands with additional flour if dough is sticky. Roll dough in to a 10-inch circle. Cut into 12 wedges. Spread about 1 teaspoon pesto across each wedge. Tightly roll up each wedge from wide end. Place rolls, seam-side down, on prepared baking sheet; gently push ends down. Cover rolls with damp cloth. Let rise in warm place for 30 minutes. If desired, after rolls have risen, lightly brush with additional olive oil and sprinkle with additional rolled oats. Bake rolls in preheated 350F oven 20 to 22 minutes, or until light golden brown. Serve warm. Yield: 12 rolls Note: Alternatively, you can cut the dough into 3-inch rounds, place a small dollop of pesto in the center, and fold them over a la calzones into half-circle shapes, crimp lightly with a fork, and proceed with the above baking instructions. Mangia! The Tarheel Baker --------------- MESSAGE bread-bakers.v099.n036.8 --------------- From: Reggie Dwork Subject: Bread Making Tips Date: Thu, 22 Jul 1999 23:53:20 -0700 * Exported from MasterCook * Bread Making Tips Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Don't reduce the salt in a recipe. It is needed not just for flavor, but to regulate the yeast. Use small loaf pans (8 1/2" x 4 1/2") for high rounded loaves. Baked in larger pans, the shape and texture will be disappointing. If you only have large pans, make a bigger batch using 7 or 8 cups of flour. Do not use glass pans: temperatures will need to be adjusted; you will get burnt crusts and underdone insides and, if the bread sticks (and it will) you will have a miserable time trying to get it out of the unyielding pan. Much of the flavor we experience comes from the crust, especially in small loaves and rolls. Sesame seeds on the outside will give more sesame flavor than seeds in the dough. A buttery crust makes a luxurious impression. Look at the Nutrition Facts label before buying wheat flour. Gluten is protein: look for the highest protein flour. Low gluten flour can be boosted with Vital Wheat Gluten found in health stores. Use instant yeast (NOT "Rapid Rise") for economy and ease in use. Buy it at Smart and Final or similar stores in one pound vacuum packs for about $2.25. Store in glass jars, tightly sealed, in the refrigerator or freezer (use directly from the freezer, without thawing.) It will last more than one year. Mix with flour, rather than dissolving in liquid first. Add warmer water (110 - 120F) to your dough. Whichever kind of yeast you use NEVER mix it directly with fats or fatty liquids such as milk or eggs. Yeast grows better when at least half the flour is added before any oils or salt. Rosemary Grimm - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n036.9 --------------- From: LSoubra@aol.com Subject: Strawberru Twost Coffee Cake Date: Wed, 21 Jul 1999 12:59:45 EDT I'm new to bread-bakers and enjoy the list very much. I'd like to share a coffee cake, which not only tastes excellent, but looks so also. The recipe is be Prudence Hilburn from the book A Treasury of Southern Baking. Strawberry Twist Coffee Cake: 1 tsp plus 1/4 cup sugar 1/4 cup warm water 1 pkg. yeast 1 egg 1 cup milk 1 tsp salt 3 to 4 cups flour- all-purpose 1/2 cup choppe pecans 3/4 cup finely crushed crisp coconut cookies 4 TB butter melted 1 cup strawberry jam Glaze: 11/2 cup confectionsers sugar 2 to 3 TB milk 1/4 tsp vanilla Combine 1 tsp sugar, warm water and yeast in a bowl. Stir and set aside until bubbly. In a large bowl combine remaining 1/4 cup sugar, egg, oil, milk and salt. Stir to mix. Add 1 cup of flour and mix. Stir in yeast mixture and add enough remaining flour to make a soft dough. Knead until smooth. Place in oiled bowl, cover and let rise abut 1 hour. Prepare Nut Filling: In a small bowl combine pecans and crushed cookies. Punch dough down and divide into 3 equal pieces. On a floured surface roll one portion into a 12-inch circle. Place first circle on a 12-inch pizzia pan. Brush with 2 TB butter. Sprinkle with 1/2 of the cookie mixture. Continue with the next portion of the dough. After it is rolled, place on top of the first circle of dough. Spread with the jam over the dough. Roll the third portion into a 12-inch circle and place on top of the jam covered dough. Brush remaining 2 TB butter and sprinkle with remaining cookie mixture. Place a glass (about 2 inches in diameter) upside down in the center of the circle of dough. Do not press it into the dough. The glass is used only to mark the center. Cut the dough into 16 wedges: cutting to the glass. Twist each three layered section 5 times and lay back on the pan. Remove the glass. Cover and allow to rise until doubled, 40 to 45 minutes. Preheat oven to 375F. Bake 20 to 25 minutes or until golden brown. Cool slightly. Drizzle glaze of coffee cake. To Make Glaze: Combine sugar, milk, vanilla in a small bowl. Beat until smooth. --------------- MESSAGE bread-bakers.v099.n036.10 --------------- From: JPellegrino Subject: Massa Sovada - Sweet Bread - By Hand Date: Sat, 24 Jul 1999 07:50:36 -0400 * Exported from MasterCook * Massa Sovada - Sweet Bread - By Hand Recipe By : www.brazil-brasil.com Serving Size : 1 Preparation Time :0:00 Categories : Breads Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast 1 cup granulated sugar 1 tablespoon granulated sugar 1/4 cup lukewarm water 5 cups all-purpose flour up to 6 cups flour 1 teaspoon salt 1 cup milk, lukewarm 3 eggs -- beaten 1/2 teaspoon nutmeg -- grated 1 stick butter, softened -- cut in pieces 1 egg -- beaten Method: Preheat oven to 350F. In a small bowl, combine yeast, 1 tablespoon sugar, and lukewarm water. Gently stir contents. Cover with a towel and let stand for 10 minutes. Yeast mixture should bubble. In a mixing bowl, combine flour, nutmeg, and salt. Stir together. Make a well in the center of the flour. Pour in yeast mixture, beaten eggs, softened butter, and milk. Work together into a dough. You may want to use your hands to work the dough together. On a lightly floured surface, knead dough for 10 minutes. Place dough back into mixing bowl, cover with a towel, and allow to rise in a warm place 1 1/2 hours, or until the dough has doubled in size. Remove dough from bowl, punch dough down, and knead for another ten minutes. Split the dough in half and shape into two round loaves. Place loaves on a baking sheet. Brush the remaining beaten egg over the tops of the loaves. Bake at 350° F for 55-60 minutes, or until loaves are golden brown. Remove loaves from oven and allow to cool for at least 15 minutes. Slice and serve. Makes 2 9" round loaves Sweet Bread Inherited from the Portuguese, in the interior of Brazil massa sovada comes scented with the air of nutmeg. Perfect for breakfast, as a simple dessert, or with an afternoon tea. Recipe from http://www.brazil-brasil.com/p35nov95.htm Posted to EthnicRegMC and Bread Bakers 7/99 by J Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n036.11 --------------- From: Reggie Dwork Subject: Bread Making Terms Of Art Date: Thu, 22 Jul 1999 23:53:22 -0700 * Exported from MasterCook * Bread Making Terms Of Art Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Bread Making Terms of Art Proofing Professional bakers use this to mean "rising." Originally it meant to prove the effectiveness of the yeast by starting it to grow with a little "food" such as flour or sugar. If the mixture did not bubble up, it was discarded and little time and ingredients were lost (please read about yeast.) Kneading There are many styles of kneading. Obviously if various machines like food processors, mixers, bread machines can do it in different ways, so can humans. Basically, you want to pull the dough to develop the gluten. If the dough is very soft and sticky (some sweet breads or french breads) you may start out just flinging it against a lightly floured surface. Usually you push the heel of your hand into the dough, pushing away from you. At first the dough will be sticky and you will instinctively release pressure to keep from getting stuck. As you repeat this motion, turning the the ball of dough after each push, it will become more resilient and lose its stickiness. How long will it take? For one small loaf (about 3 cups of flour) 10 minutes should do it. The usual two loaf recipe will take about 20 minutes. If you are a novice, you might want to start with a white bread because it develops its elasticity much more readily. Overkneading Based on my daughter's experiment, I don't believe overkneading by hand is possible. She deliberately tried to overknead and gave up after more than one hour. So don't worry about it. If you need the exercise or meditative state this repetitive activity can create, keep going; it won't hurt the bread. Smooth and elastic This is the condition that seems to occur magically after adequate kneading. The dough feels like a baby's bare bottom, plump and resilient. You may stop kneading at this point. Double (double in bulk) This does not mean you need to measure the volume of the dough. Yes, it is roughly double, but more importantly, the dough has risen to the optimal stage where gluten is stretched to capacity without the strands breaking; the yeast is still alive but needs to be redistributed, so it can continue growing. The best test for this state is to poke a finger or two about one-half inch into the dough. If the depression remains, the dough is ready; if it quickly fills in, it needs more rising time; if it starts to collapse, it has gone too far (proceed to the next step in your recipe, but watch it more carefully next time.) Punch Down (deflate) Deflate the dough in order to more easily redistribute the yeast or to shape the dough. Bread dough doesn't really require violence but, hey, if that's what you personally need at the moment, go for it. Some authorities say that you should be ever so gentle and just ease the dough from the bowl. In my experience, it doesn't much matter how you do it; just don't tear up the dough. Redistributing the yeast A second or third kneading to get more rising power out the yeast and create a finer textured bread. Yeast is a microscopic organism. It does not wander about like an animal; it stays put like a plant. It doesn't grow much in the sense of enlarging its size, but it multiplies like crazy under proper conditions. Fresh food (the starches and sugars in your dough) is brought in contact with the yeast when you deflate the dough and briefly knead it. Sounds hollow when tapped The test for doneness after baking. This is another condition, like "smooth and elastic," that may worry you the first time, but once you hear that hollow sound you will recognize and remember it. It's a bit like trying to find a stud in a wall--you keep tapping and wondering if you are even going to know when you do hear it. Relax, you'll know. What if you are deaf? Insert a thermometer and look for an internal temperature of 200F. Hearth Breads Breads that are baked without pans directly on the floor of the wood fired oven. In our kitchens that usually means putting the loaf on preheated tiles on an oven rack in the lowest third of the oven. Pizza stones are another option. I've never tried then because my reading has led me to believe their expense is not worth it. I use tiles. Another option is a cookie sheet or jelly roll pan, preheated with the oven. Using two pans nestled together gives further insurance from a burnt bottom. Corn meal is often used to keep the dough from sticking. Only a small amount is needed. I often prefer to use semolina or rice flour instead of cornmeal. Rosemary Grimm - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n036.12 --------------- From: Reggie Dwork Subject: vacation Date: Sat, 24 Jul 1999 16:57:04 -0700 Jeff and I are leaving for vacation on Sat, July 31. My daughter, Susan, will be taking care of the lists for us. If you have any problems **please** don't send to my address, use address instead. We will be out of the country and are not taking a computer with us. We will return on Aug 20. Reggie & Jeff --------------- END bread-bakers.v099.n036 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved