Date: Fri, 10 Sep 1999 19:42:02 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n044 -------------- 001 - KSBAUM@aol.com - Boston Brown Bread 002 - TheGuamTarheels@webtv.net - San Mateo-Part 2 003 - TheGuamTarheels@webtv.net - San Mateo 004 - Kathy and Wylie Rucker Subject: ideas for baking bread on cookstove or gas grill Date: Mon, 06 Sep 1999 11:26:16 -0600 Any ideas for baking bread on a gas cook stove or gas grill? I was thinking of including Y2K options in my fall bread calss and thought this might work - especially since quantity grain sales seem to be up this year. Any suggestions - or other Y2K ideas for grains? Thx. Kathy Rucker Heart Healthy Breads and Soups ruckers@uswest.net --------------- MESSAGE bread-bakers.v099.n044.5 --------------- From: Corleone Lucas Subject: Yeast and Bread Machines Date: Tue, 07 Sep 1999 10:55:31 +0900 Greetings all from Palau! I need some clarification on just a couple of things: 1. Yeast. I regularly use Saf-Instant yeast, that can be added straight (directly) and mix with flour along with other ingredients. Saf-instant yeast comes in tightly vacuumed packed packages weighing at 1lb. I buy this regularly for they cost less compared to other. Any way, other recipes call for say '1 packaged yeast disolved in water', If I use Saf-instant, I know that # of tsp of Saf-instant equal 1 package of yeast, so I add it to the flour, do I also add the water that was originally for the '1 package yeast' to the mix? Or just go ahead and mix in the other liquids called for in a recipe? 2. Bread Machine: Most of this breads here, when I look at the recipe, made for a Bread machine. I on the other hand, use the oven alot, 'If you can't stand the heat, then, stay out of the kitchen' anyways, will the recipe still work if I use in regular electric stove oven? I thank everyone for their comments and I thank you for taking the time to read my post. Respectfully, Corleone Lucas --------------- MESSAGE bread-bakers.v099.n044.6 --------------- From: Natalie Frankel Subject: Re: Banana Raisin Oatbran Muffins Date: Fri, 10 Sep 1999 16:28:15 -0700 Reggie asked >How about some recipes for breakfast breads?? We will be taking an >extended trip and would like to make some of these rather then eating out >each day. This is my all-time favorite breakfast. I make these weekly, freeze them and have one each morning at work (since I leave to early to eat at home). These muffins are based on a recipe posted to one of the lists I belong to (I believe the fatfree list) by Randall Morgan (bfr453@lafn.org). I have made a number of revisions and here is what I make: Banana Raisin Oatbran Muffins Blend in blender: 4 ripe bananas 2 egg whites 1/2 tsp vanilla Pour into a bowl and stir in the following mixture: 1/3 cup sucanat (or sugar of your choice) 1 TB. baking powder 2 cups oatbran 1/4 cup rolled oats 1/4 cup reduced fat soy flour (if not used, increase oatbran by 1/4 cup) 1 tsp. cinnamon 1/4 tsp mace (optional) 1 cup raisins 1/4 cup coarsely chopped walnuts 1/2 cup fresh or frozen cranberries (optional) Mix well and spoon into cupcake tins, filling the tins to the top. Sprinkle with raw sugar. Makes 8-10 muffins. Bake at 425 degrees F for 18-20 minutes, until browned on top. Serve warm or cool, then freeze. Can be thawed or reheated in toaster oven for 15 minutes at 300 degrees F before eating. I like them warmed, cut, then sprinkled with a small amount of raw sugar. A very delicious and filling breakfast food. --------------- MESSAGE bread-bakers.v099.n044.7 --------------- From: "J.J. Sommerville" Subject: Chowning's Rolls Date: Wed, 8 Sep 1999 14:08:21 -0400 I went to make these today and I can't find my information on how much active dry yeast to use (instead of instant). I also thought that with instant yeast, you didn't have as long of a rise, but according to this it's about the same as active dry. This recipe came from Chowning's Tavern in Williamsburg. * Exported from MasterCook * Chowning's Roll Recipe By : Serving Size : 22 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Lbs Bread Flour 1 Tbsp Salt 2 Tbsps Instant Yeast 2 C Warm Water 2 Tbsps Oil 2 Egg Whites Mix the flour, salt and yeast. Add water, oil and the egg whites. Mix to a well-developed dough. Let rest for 1 1/2 hours. Punch down and let rest for one more hour. Form dough into 3 to 4 oz rolls. Let rest until doubled in size. Bake in a preheated 400-425 degree oven for 20-25 minutes. Source: "Chowning's Tavern in Colonial Williamsburg" Yield: "22 Rolls" - - - - - - - - - - - - - - - - - - - Per serving: 310 Calories (kcal); 3g Total Fat; (7% calories from fat); 10g Protein; 60g Carbohydrate; 0mg Cholesterol; 298mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : Makes 22-24 rolls. Nutr. Assoc. : 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n044.8 --------------- From: TheGuamTarheels@webtv.net Subject: A breakfast bread for Reggie Date: Tue, 7 Sep 1999 12:20:30 -0400 (EDT) Honey Graham Bread 2 (1/4-ounce) envelopes active dry yeast 1/2 cup warm water (100F to 110F) 2 teaspoons sugar 3 cups whole wheat flour 1-1/2 cups milk (room temperature) 1/2 cup honey 2 teaspoons salt 1/4 cup butter or margarine, softened 2-1/2 to 3 cups bread flour ********************************************** Combine yeast, 1/2 cup warm water, and suga in a 2-cup glass measuring cup; let stand 5 minutes. Beat yeast mixture, 1-1/2 cups whole wheat flour, and next 4 ingredients at medium speed with an electric mixer until blended. Stir in remaining 1-1/2 cups whole wheat flour. Add bread flour, 1 cup at a time, beating after each addition. Let stand 15 minutes. Turn dough out onto a lightly floured surface, and knead 5 to 10 minutes or until smooth and elastic. Place in a well- oiled bowl, turning to oil top. Cover and let rise in a warm place (85F), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 2 equal portions. Shape each portion into a loaf; place loaves into 2 oiled 9- x 5-inch loaf pans. Cover and let rise in a warm place, free from draft, 30 to 45 minutes or until doubled in bulk. Bake in preheated oven at 375F for 20 minutes, cover loosely with aluminum foil, and bake 15 more minutes or until loaf temperature measures 190F (use an instant thermometer). Remove from pans, and cool on wire racks. *********************************************** This recipe was submitted to Southern Living magazine by Agnes L. Stone of Ocala, Florida. It makes excellent toast. Enjoy! Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n044.9 --------------- From: Reggie Dwork Subject: ZOJI WHEAT/WHITE BREAD Date: Tue, 07 Sep 1999 20:04:25 -0700 >From a friend of mine to you!! * Exported from MasterCook * ZOJI WHEAT/WHITE BREAD (Cochran) Recipe By : Ron & Bev Cochran Serving Size : 1 Preparation Time :0:00 Categories : Abm Breadmaker Breads Zoji Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetablespray 1 1/8 cups water 2 tablespoons margarine -- or butter 1/4 cup molasses -- grandma's unsulfured 1 teaspoon salt 2 1/4 cups bread flour 1 cup fine whole wheat flour 1 1/2 tablespoons dry milk 1 tablespoon vital gluten 1 1/2 teaspoons dry yeast -- Red Star brand 1/4 teaspoon potassium sorbate -- preservative First, spray bread pan lightly with vegetable spray. Combine ingredients in bread pan in the order given above, placing yeast in a small divit that you make in the top of the dry ingredients. Cook on Zoji home made cycle (which is Zoji white/wheat cycle with a 30 min. bake time). - - - - - - - - - - - - - - - - - - >NOTES : This bread can cool in the machine and only gets slightly moist on the outside crust. So it can be started before bed and removed in the morning. It makes a medium-dark brown bread that is very similar to that served in Outback Restaurants. The use of molassas instead of sugar makes the bread more moist and more brown, and imparts a very slight molasses flavor The use of vegetable spray allows the bread to more easily slide from the pan, but is not absolutely required. The use of potassium sorbate reduces the rise of the bread by about 1/4 to 1/3, but retards mold growth for at least one week. Otherwise bread molds in a few days. The use of applesauce instead of shortning works, but the bread dries out faster, regardless of how well it is sealed. --------------- MESSAGE bread-bakers.v099.n044.10 --------------- From: Jesse J Wasserman Subject: Reducing A Commercial Bread Recipe to Home Size Use Date: Sun, 5 Sep 1999 20:43:13 -0400 I obtained the following commercial bread recipe from the PERRY Restaurant Group while dining inone of their restaurants in Manchester, Vermont. The bread was one of the best I have ever eaten and when I saw a waiter cutting up one of the breads I knew I had to have the recipe.Unfortunately the recipe makes 9X.8 lb. loaves of bread. The recipe call for the following. Yeast 18 oz. Warm water,105-110 F. 1 qt. Honey 2 cups High Gluten Flour 27 lbs. Rye Flakes 17 lbs Salt 8.5 oz. Margerine 2lbs. Molasses, Black Strap 1.25 qts Molasses, Regular Crosby 1.25 qts. Water 2 gal. Preparation 1. Heat a 4 qt steel bowlwith hot(140 F. plus) tap water. Pour off water and mix the following ingredients:First amount of water(105-110 F.), honey and yeast. Use a wire whip to incorporate thoroughly. Set aside and allow yeast to activate 2. Warm Hobart mixing bowl with hot tap water 140F.plus temperature. 3. Warm the molasses. 4. Warm the flour and rye by placing it in a bowl next to the oven. 5. While the yeast is activating, weigh and place into the mixing bowl in the following order: rye flakes, flour, salt and margerine. 6, Measure 2 gallons of hot tap water(140 F.) Add 1 gallon to flour mixture. Mix for 2 minutes then add the yeast/water mixture to Hobart bowl. Mix at first speed. 7. Add molasses and second gallon of water. Use second gallon of hot water to rinse out molasses container. 8. Mix on speed #1 for 5 minutes 9. Turn Hobart mixing speed up to #2 and mix for 8 minutes. To check if dough is properly mixed watch as the hook passes through and works the dough. The dough should move completely off the sides of the bowl and be balled around the hook. The dough will have a tacky appearance and all dry ingredients will be in corporated with none on the sides or bottom of the bowl. 10. Lower the bowl, remove the dough hook and cover bowl with a plastic bag. Allow dough to rise and double in size (about 30-40 minutes) Forming Loaves 1. When the dough has risen and doubled in size, remove onto a table which has been sprayed with Vegaline. 2. Cut dough into 8 lb. chunks. Form loaves in football like shapes measuring about 15 " long x 12" wide x 6" high. Form loaves by folding dough under and inward. Place formed dough on a parchment paper lined sheet tray-2 per tray. Proofing 1. Place trays in warm place in kitchen or proof box to rise. Proof box setting should be on 120 F. dry heat. Proof until dough has risen to 1 and 1/2 times its size.(about 20-30 minutes). Test risen dough by lightly pressing your index finger into the side of the loaf. If indentaytion stays in bread, the loaf has risen to its potential. Baking 1. Remove bread from proofing box and place in convection oven. Bake at 315 F. for 1 hour and 15 minutes. 2. Remove bread from oven and place on tray rack to cool. Allow to cool for 2 hours before placing on display racks. This was an excellent bread with a great rise, a good crust and a good texture to the bread itself. I would appreciate it if some one is familiar enough with bread recipies to be able to reduce this one to two or three loaves. Incidentally, I do not use a bread machine. Jesse Wasserman Jessewass@juno.com ___________________________________________________________________ Get the Internet just the way you want it. Free software, free e-mail, and free Internet access for a month! Try Juno Web: http://dl.www.juno.com/dynoget/tagj. --------------- MESSAGE bread-bakers.v099.n044.11 --------------- From: Reggie Dwork Subject: King Arthur October Classes Date: Mon, 06 Sep 1999 17:46:37 -0700 King Arthur Flour's Rustic and Sourdough Breads October 12, 1999 6:30 p.m. to 8:30 p.m. Holiday Inn - The Center of New Hampshire 700 Elm Street #1 Manchester, New Hampshire Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. FREE Parking at Center of New Hampshire Garage. Validations will be provided. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. ***************** King Arthur Flour's Sweet Dough Class October 12, 1999 10:00 a.m. to Noon Holiday Inn - Center of New Hampshire 700 Elm St #1 Manchester, New Hampshire Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. FREE parking at the Center of New Hampshire Garage. Validations will be provided. Come join the fun as we explore the basics of Sweet Dough. From delicious dough to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE recipe booklets. ************* King Arthur Flour's Sweet Dough Class October 13, 1999 10:00 a.m. to Noon Elks Lodge 1945 Congress St Portland, Maine Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. ************* King Arthur Flour's Rustic and Sourdough Breads October 13, 1999 6:30 p.m. to 8:30 p.m. Elks Lodge 1945 Congress Street Portland, Maine Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. ************ King Arthur Flour's Sweet Dough Class October 14, 1999 10:00 a.m. to Noon Bangor Motor Inn 701 Hogan Rd Bangor, Maine Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. *********** King Arthur Flour's Rustic and Sourdough Breads October 14, 1999 6:30 p.m. to 8:30 p.m. Bangor Motor Inn 701 Hogan Road Bangor, Maine Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. Sourdough October 17, 1999 4:30 pm to 5:30 pm King Arthur Flour Baker's Store US Route 5 Norwich, Vermont Cost: $10.00 Registration Info: Registration is required. Call 802-649-3361 There is a $10.00 registration fee. Attendance is limited to 35. To register, call 802-649-3361 or speak with any Store staff member. ************* King Arthur Flour's Basic Bread October 19, 1999 10:00 a.m. to Noon Holiday Inn 3621 West Silver Springs Blvd. Ocala, Florida Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join King Arthur Flour spokesperson Dr. Louie Ursu, as he demonstrates the ease of baking bread. Learn tips for making dough and creating a variety of shapes. This FREE class features Door Prize drawings and FREE Recipe Booklets. ************ King Arthur Flour's Sweet Dough Class October 25, 1999 10:00 a.m. to Noon Greeneville-Greene County Voc 1121 Hal Henard Road Greeneville, Tennessee Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. **************** King Arthur Flour's Rustic and Sourdough Breads October 25, 1999 6:30 p.m. to 8:30 p.m. Greeneville-Greene County Voc 1121 Hal Henard Road Greeneville, Tennessee Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. **************** King Arthur Flour's Basic Bread October 26, 1999 10:00 a.m. to Noon American Legion Post 24 2000 75th Street West Bradenton, Florida Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join King Arthur Flour spokesperson Dr. Louie Ursu, as he demonstrates the ease of baking bread. Learn tips for making dough and creating a variety of shapes. This FREE class features Door Prize drawings and FREE Recipe Booklets. *********** King Arthur Flour's Sweet Dough Class October 26, 1999 10:00 a.m. to Noon Ridgecrest Baptist Conference Center Exit 66, I-40 and U.S. 70 East Asheville, North Carolina Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. **************** King Arthur Flour's Rustic and Sourdough Breads October 26, 1999 6:30 p.m. to 8:30 p.m. Ridgecrest Baptist Conference Center Exit 66, I-40 & Old U.S. 70 East Asheville, North Carolina Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. ************* King Arthur Flour's Sweet Dough Class October 27,1999 10:00 a.m. to Noon Holiday Inn - Worcester 500 Lincoln St Worcester, Massachusetts Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. ************* King Arthur Flour's Rustic and Sourdough Breads October 27, 1999 6:30 p.m. to 8:30 p.m. Holiday Inn - Worcester 500 Lincoln Street Worcester, Massachusetts Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. ************* King Arthur Flour's Sweet Dough Class October 27, 1999 10:00 a.m. to Noon Palmetto Expo Center Exposition Avenue Greenville, South Carolina Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. *************** King Arthur Flour's Rustic and Sourdough Breads October 27, 1999 6:30 p.m. to 8:30 p.m. Palmetto Expo Center Exposition Avenue Greenville, South Carolina Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. *********** King Arthur Flour's Sweet Dough Class October 28, 1999 10:00 a.m. to Noon Cheney Hall 177 Hartford Rd Manchester, Connecticut Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet dough. From delicious doughs to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE Recipe Booklets. *********** King Arthur Flour's Rustic and Sourdough Breads October 28, 1999 6:30 p.m. to 8:30 p.m. Cheney Hall 177 Hartford Road Manchester, Connecticut Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. ************* King Arthur Flour's Sweet Dough Class October 28, 1999 10:00 a.m. to Noon Elks Lodge 1519 Riverside Drive Gainesville, Georgia Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Come join the fun as we explore the basics of Sweet Dough. From delicious dough to fabulous fillings we share the recipes for success. Learn a variety of creative shapes, including the Six-Stranded Braid! This FREE class features Door Prize drawings and FREE recipe booklets. *********** King Arthur Flour's Rustic and Sourdough Breads October 28, 1999 6:30 p.m. to 8:30 p.m. Elks Lodge 1519 Riverside Drive Gainesville, Georgia Cost: FREE Registration Info: NO registration is required. Arrive early for best seating. Join the fun as we share the secrets of Sourdough! We'll uncover the mysteries of this elusive wild yeast and teach the techniques for delectable and decorative Rustic Breads. This FREE class features Door Prize drawings, FREE Recipe Booklets and FREE Sourdough Starters. --------------- END bread-bakers.v099.n044 --------------- -------------- BEGIN bread-bakers.v099.n045 -------------- 001 - Reggie Dwork Subject: Rosemary's bread Date: Fri, 10 Sep 1999 14:47:41 -0700 As many of you on list know Rosemary has been a long time subscriber of bread bakers. She is dieing (we wish you well my friend) and graciously offered all of her recipes and info about making breads to us. I gathered it from her and have been posting it to the list over the last few months. Here is Rosemary's info about yeast and her basic whole wheat bread. About Yeast Basic Whole Wheat Bread * Exported from MasterCook * About Yeast 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 ***** History, biology and nutrition: Bread yeasts are one-celled fungi found all around us, in our kitchens and outside, in the air, in the soil, and on grains, fruits and vegetables. People have been capturing and propagating these wild yeasts for thousands of years in sourdough starters. Scientific breeding of our domestic strains of bread yeasts really started with Louis Pasteur in the 1800s. Bread yeast ferments carbohydrates producing alcohol and carbon dioxide gas in the process. The gas bubbles, trapped within the elastic dough are what make dough rise, giving us light flavorful bread. Flavor and texture are not the only benefits. Yeast itself is an excellent source of B-complex vitamins and Thiamine and the action of fermentation makes grains more digestible (these are good reasons to prefer yeasted breads rather than quick-breads as a daily diet.) Bread yeast is an amazingly versatile and adaptive organism: shut off its oxygen supply and it will still reproduce anaerobically; deprive it of moisture and it will go dormant, but still live. Modern yeast factories capitalize on these characteristics to produce yeast in several forms for the home and professional baker. Forms of commercial yeast: You may remember the little foil wrapped cubes of compressed yeast (yeast in a starch medium) that required refrigeration during its 3 week life and needed proofing before use in a recipe. Compressed yeast has been almost entirely supplanted by various kinds of dry yeast (pure yeast that has been air dried into dormant granules) packaged in air tight containers with long shelf lives (look for the "use by" date printed on the package.) Active Dry Yeast (commonly found brands are Fleischmann's and Red Star) is called active to distinguish it from Nutritional or Brewer's Yeast which is also dry. Nutritional Yeast is dead; it has no leavening power. It may be a nutritious food supplement, but it has no place in breadmaking (The Laurel's Kitchen Bread Book says that even a small amount added to dough will decrease the effectiveness of the active yeast and make gummy bread.) Active Dry Yeast is usually sold in those little 3-part envelopes in every grocery store. It requires proofing (dissolving in water) before use. Rapid Rise Yeast made by Fleischmann's is also sold in envelopes or jars. I have no experience with it, but I think it is a kind of instant yeast, since it doesn't need to be dissolved in water first. Instant Active Dry Yeast is a new product from Red Star. They have made the granules of their traditional yeast smaller so that dissolving in water is not necessary. I have no experience with it. Instant yeast is not commonly available in super markets. But it is well worth seeking out at wholesale grocers like Smart & Final or bakery supply houses. Instant yeast is dried at a much lower temperature which keeps more yeast cells alive. It requires no proofing and responds very quickly, rising quite high. This is a professional's yeast. This is the yeast called for in all my recipes on these pages. Commonly available brands are Red Star and Fermipan. Substitution measurements for compressed or active dry yeast are given on the packages. Why use instant yeast? A major reason is economy. At $2.00 per pound you could throw most of it away and still save money compared to those little 3-part packages of regular yeast. My total ingredient costs would double if I used the active dry yeast available in the supermarkets. Another reason is convenience: it is always there in the refrigerator, ready to use with no mess or fuss. It lasts more than a year in the refrigerator and longer in the freezer (no need to thaw before using.) Care and feeding of yeast: Before use, keep your yeast cool and dry. When the yeast is in a dough or batter, it does best in evenly warm and humid surroundings (75 - 90 degrees.) I will keep growing, at a much slower rate, at cooler temperatures, even refrigerated. If an emergency interrupts your baking session, punch down the dough, cover it with plastic wrap and refrigerate it until you can get back to it. Then, transfer the dough to a warm bowl and let it warm slowly to continue rising. This is an emergency method only. But emergencies do occur. There are recipes designed to include overnight rising in the refrigerator. See also The Laurel's Kitchen's Bread Book for detailed directions on using sponges (starter doughs) to adjust rising times to fit your schedule. In general, the lower the temperature the slower the rise and the more flavorful and nutritious the bread. Instant yeast doesn't need proofing but, if you are in doubt about some year old yeast, it doesn't hurt to prove it. Put 1/2 cup of warm water (105-115 degrees) in a bowl or glass container with plenty of room for expansion. Add a pinch of sugar or flour, then sprinkle the yeast and stir to dissolve. I use a knife for stirring; it's easier to clean than a spoon. Let the mixture sit for 10 minutes. If it still hasn't foamed up after 15 minutes, discard. Yeast does not need to be fed sugar; it will make its own sugars from flour. Yeast doesn't like honey, but will tolerate it mixed in with the other ingredients of the dough. Yeast does better with a succession of rising periods rather than one long one. Each time you punch down the dough and briefly knead it, the yeast is exposed to new food. Measuring yeast: You do not need to be exact in measuring yeast. Remember it's going to multiply like crazy anyway. A little less is fine; the dough will rise more slowly and may taste better. I wouldn't increase the yeast mesurements in the recipes on these pages; they are already at the high end. Way too much yeast will give an unpleasantly yeasty flavor and aroma. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basic Whole Wheat Bread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Loaf: -- (2 Loaves): 3 C Whole Wheat Flour -- (6 C) 1 1/2 Tsp Instant Yeast -- (1 Tbsp) 1 1/2 Tsp Salt -- (2 1/2 Tsp) 1 1/4 C Water -- (2 1/4 C) Water Should Be 115F 2 Tbsp Honey -- (1/4 C) 2 Tbsp Oil -- (1/4 C) Strictly speaking, only flour, water, yeast and salt are required to make bread. Most people like a little sweetener to round out the wheat flavor. The following recipe has a clear wheat flavor; if you like your bread sweeter, that may be because you don't really care for the taste of whole wheat. Try using King Arthur White Whole Wheat Flour. It is much milder in flavor and lighter in color, but as nutritious as other whole grain flours. Start with the one loaf recipe if you are new to kneading. It will take about 10 minutes to knead whereas the two-loaf version will take twice as long. Mix dry ingredients in a large bowl; make a well in the center. In a glass measure or small bowl, mix the honey and very warm water; pour into the flour mixture. Stir to moisten all the flour. Mix in the oil. Mix the dough, in the bowl, with your hand until it is evenly mixed. It will be sticky. Feel the dough in your hands. Is it dry or difficult to squeeze? Add more water. If it is runny or does not hold its shape, add a little more flour. Turn the dough out on a lightly floured board and knead until it is smooth and elastic (about 20 minutes for the two loaf version, 10 minutes for one loaf.) Remember that kneading is the key to developing the dough's stretchy gluten, so the dough will expand with the yeast created gas bubbles, producing a high, light loaf. Shape the dough into a ball; place in a bowl (the one you mixed in is fine, no need to wash it.) Wet a cloth with warm water and wring it out. Use this to cover the bowl to keep the dough from drying out but allowing it to breathe. If you cover the bowl with plastic wrap, the bread will develop more of a "Wonder Bread" character. Set the dough in a warm place, free of cooling draughts (an unheated oven with pilot light may be perfect.) Let the dough rise for about an hour. Poke the dough in the center with two fingers about 1/2 inch deep. If the depressions quickly begin to fill in, more rising is needed. If the depressions remain, the dough has risen enough. This is called "doubled" as a term of art. It may be more or less than actually double, don't bother measuring the volume. Redistribute the yeast within the dough by flattening it out and briefly kneading it. You may correct slightly underkneaded dough at this time by longer, more vigorous kneading. Return the dough to its unwashed bowl, recover and let it rise until doubled again. The second rise will take about half the time of the first rise. The second rise is not absolutely necessary, but produces finer texture. Deflate the dough again; divide in two (unless you're only making one loaf); shape into two balls and let them rest, covered, for about 10 minutes to relax the gluten. If the gluten is not relaxed, your attempts to shape the dough will be futile; it will spring back from any shape you try to impose. Oil your small (not mini) metal loaf pans and begin heating the oven to 350 degrees. Shape into loaves by pressing the balls, one at a time, into flattish circles with diameters slightly longer than the length of your pans. Roll the circle up like a jelly roll, but tightly, digging your fingers in as you go. Scrunch the ends with your palms and snugly fit the dough (seam side down) into the pan. It should be touching each end of the pan but probably won't fill in to the sides. Cover and let rise until a gentle poke at a corner shows you the dough is very soft and spongy, hardly springing back at all. This will take less time than the last rise. Quickly put the pans in the oven and bake about 50-60 minutes. To test for doneness, remove a loaf from its pan and tap on the bottom. If it sounds hollow, it is done. If not, return it to the oven and retest at 5 minute intervals. Cool, out of pans, on racks at least until lukewarm before cutting. Cut with a sharp serrated knife using a sawing motion. If you just can't wait and want to cut into a hot loaf, be very careful not to mash down the bread with heavy pressure. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n045 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved