Date: Sat, 18 Sep 1999 10:14:45 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n046 -------------- 001 - "Bruce J. Edwards" Subject: Corleone's bread machine vs. oven Date: Sat, 11 Sep 1999 10:57:55 -0400 I use my bread machine mostly for mixing/proofing dough, then form and rise the bread out of the machine and bake in the oven. Most breads can be baked for 35-45 min @ 375 with good results. --------------- MESSAGE bread-bakers.v099.n046.2 --------------- From: "Michael & Dorothee Murray" Subject: questions Date: Wed, 15 Sep 1999 08:26:23 -0700 I would like to start baking breads with a crunchy crust and I am wondering what opinions/experiences are out there concerning the use of a baking stone. Do I want to have a stone as thick as possible for maximum heat storage? Where do I get it? Thanks a lot for any input! --------------- MESSAGE bread-bakers.v099.n046.3 --------------- From: "Glenn" Subject: Holy bread again Date: Sat, 11 Sep 1999 00:18:06 -0600 Hello. Did I miss the responses to my question about why the top third of my loaves are really thin and hole y ? Nothing has changed here, same flour, yeast, altitude (5000 feet). It started when summer started but is still going on even though the seasons are changing here. Please send a copy of your response directly to me. Like I said, I must have missed the responses. I saw my message go by the first time but never saw a response. Thanks, Glenn. rockymtn@sprynet.com --------------- MESSAGE bread-bakers.v099.n046.4 --------------- From: "Christine Dalrymple" Subject: RE: Brown Bread Date: Sat, 11 Sep 1999 13:43:01 -0500 Can Boston Brown Bread be cooked some other way besides the traditional steamed in coffee cans? Would the same batter work as a baked bread? TIA Karin Baumgardner Issaquah, WA I tried a recipe for a Boston Brown Bread that was baked in a Dutch oven. Was dense, moist and delicious, and was told that it tasted authentic. Recipe is in Bernard Clayton's New Complete Book of Breads. Have tried other recipes of his and just LOVE this book. --------------- MESSAGE bread-bakers.v099.n046.5 --------------- From: ruth warren Subject: reply to Reggie Date: Sun, 12 Sep 1999 21:53:10 -0500 In that Zo recipe you said: "The use of vegetable spray allows the bread to more easily slide from the pan, but is not absolutely required." With other brands of machines that is a BIG no no, I was told by West Bend not to spray pan, it would harm the non-stick properties of my pan. Being an independent thinker, I ignored those words and I did mess up the non-stick properties of my pan. Luckily I had already had a replacement pan from them. ruth **************************************************************************** *********** *visit me on the web at http://www.geocities.com/Heartland/Acres/8785* **************************************************************************** *********** --------------- MESSAGE bread-bakers.v099.n046.6 --------------- From: Reggie Dwork Subject: Milk And Honey Bread Date: Mon, 13 Sep 1999 11:38:20 -0700 * Exported from MasterCook * Milk And Honey 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 -------- ------------ -------------------------------- 3 C Unbleached White Flour 2 C Dry Milk 1 Tbsp Instant Yeast 1 Tbsp Salt 3 C Very Warm Water 1/3 C Honey 1/2 C Oil 5 C Whole Wheat Flour This was my first county fair entry (1989) and first blue ribbon. Use two large loaf pans for this recipe. In a large bowl, mix the white flour, yeast, milk and salt. Add remaining ingredients and knead until smooth and elastic. Let rise in the bowl, covered with a warm damp cloth, until doubled. Punch down, redistribute the yeast, and let rise again in the bowl until doubled. Divide into two balls; let rest 10 mins., covered. Shape into loaves; place in oiled pans. Let rise again until doubled. Slash tops of loaves lengthwise. Bake at 350F for 45 minutes or - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n046.7 --------------- From: Andie Paysinger Subject: Sourdough power - sort of. Date: Sat, 11 Sep 1999 00:47:12 -0700 I have a sourdough starter that is almost 35 years old - maintained for years by my aunt and by me for the past 13 years. A friend asked me to send her a "start" and I packed some into a heavy stainless container with a screw top, allowing enough room for expansion (I thought) and shipped it overnight express. Unfortunately, it was an exceptionally hot and humid day on the receiving end and the driver had a bit of trouble with his truck which delayed delivery by several hours (My friend lives in a very rural area). By the time it was delivered the package was emitting a pungent odor and the driver asked my friend if it was "toxic". She said that when she opened it the stainless steel container was deformed and the top had been forced off. However not all was lost, she salvaged what she could popped it into the fridge and the next day "fed and watered" it, returned it to the fridge. She tested it the following day and it is still good. Made great waffles and pancakes and a couple of days later a batch of sourdough bread. Successful transplant!!! -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n046.8 --------------- From: Andie Paysinger Subject: stove top (or campfire) baking Date: Sat, 11 Sep 1999 00:33:10 -0700 You asked - >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? >Kathy Rucker >Heart Healthy Breads and Soups I have (in the past when I was younger and in shape to go camping) baked bread in a cast iron dutch oven on a camp stove and even on (or in) a campfire. I had a 3 gallon stainless steel bucket in which the dough was mixed in the morning and carried along, hung from my saddle all day to let the yeast "work". When I was ready to bake it off, I greased the dutch oven, pulled off fist-sized pieces of the dough, dipped them in soft butter, packed the pieces into the oven, put the lid on and put the oven on top of a griddle on the stove top or into the coals of the campfire and put a few coals on top of the oven (flat lid made for this). On the stove top it baked in about an hour, in the coals it baked in about 40 minutes. You have to check on it after 30 minutes, use a fork to lift up one side to check the bottom. Even if it gets a little scorched, it is still good. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n046.9 --------------- From: Haacknjack@aol.com Subject: Re: Digest bread-bakers.v099.n044 Date: Sat, 11 Sep 1999 15:48:57 EDT A tip for Reggie: you can make your own take-along muffin mix by combining everything except wet ingredients, then adding juice/water/milk on site. If you use powdered eggs (or egg whites) you can eliminate the need to buy an odd number of eggs. Here's a recipie which my son makes a couple times a year for holiday and end-of-school gifts. We package the mix in one zipper bag, any add-ins (dried fruit, nuts) in a smaller one, and include a dozen fancy muffin cups. It's a great gift! ORANGE-CURRANT MUFFINS (Bon Appetit, 10/94) 2 cups flour 1/2 cup sugar 2 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 cup butter (very soft or melted & cooled) 1 Tblsp lemon peel 1/4 tsp. lemon extract 2 tsp. orange peel 3/4 cup dried fruit (we usually use cherries, but apricots or currants would be nice too) 2 eggs 1 cup orange juice To make mix: combine dry ingredients in work bowl of food processor; pulse to blend. Add butter, extract & peels; pulse in brief bursts until mixture resembles corn meal. Transfer to zipper bag & seal. Put dried fruit pieces in small zipper bag and seal. Make instructions to add orange juice & eggs. (If using dehydrated eggs, increase liquid appropriately.) To bake, combine mix with necessary liquid ingredients; fold in fruit. Divide among 12 muffin cups; bake at 400* about 25 minutes (tester comes out clean). You can apply the principles to any muffin recipie -- remember, for instance, that applesauce comes in little 1/2 cup containers which are easily packed, if you like apple (bran?) muffins. --------------- MESSAGE bread-bakers.v099.n046.10 --------------- From: Dan Erwin Subject: A wheaty, nutricious, soft crust bread Date: Tue, 14 Sep 1999 18:22:10 -0500 Yogurt serves several funcions in this bread. It tenderizes the dough while reducing the fat needed, holds moisture and extends the shelflife of bread. * Exported from MasterCook * COUNTRY HARVEST Recipe By :Dan Erwin Serving Size : 0 Preparation Time :0:00 Categories : Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water -- warm 4 cups whole wheat flour -- preferably stone ground 1/2 cup soy flour 1/2 cup wheat germ 1/4 cup molasses 1 Tablespoon salt 1/3 cup vanilla or plain yogurt 1 1/2 Tablespoons instant yeast -- or 2 T active dry yeast 2 Tablespoons shortening -- or margarine or butter 4 cups bread flour -- as needed In mixer bowl, add water, whole wheat flour, wheat germ, soy flour, molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread flour. Mix on speed 2 until ingredients are incorporated. Continue kneading and add bread flour in small quantities until dough clears bowl. Allow mixer to knead for a minute or 2. Remove dough from bowl , form a ball, and place in a greased bowl, turning both to grease all sides. Allow to rise till doubled Deflate gently and remove dough from bowl Divide dough into 4 pieces Form each unit of dough into a ball and allow to rest for 5 minutes before proceding to form loaves. With each unit, flatten ball, then jelly-roll. Seal seam and press ends to form an oval. Place dough on a greased cookie sheet or on parchment paper with corn meal. Place seam side down. Place 3 inches apart. Allow to rise till doubled. Hothing is needed for a glaze, but egg wash will give it a desirable appearance. Bake in a preheated oven (375 F) for 30 minutes. Remove from oven and place on a wire rack to cool completly before wrapping in plastic wrap and freezing. This freezes quite well and retains a very good wheatty flavor after a room temperature defrost Description: "yeast bread" Copyright: "none" Yield: "4 freeform loaves" - - - - - - - - - - - - - - - - - - - Per serving: 4442 Calories (kcal); 58g Total Fat; (11% calories from fat); 159g Protein; 847g Carbohydrate; 0mg Cholesterol; 6494mg Sodium Food Exchanges: 53 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 3 1/2 Other Carbohydrates NOTES : If using a Kitchen Aid mixer this recipe will require a Heavy Duty (325 w) model or stronger. Weight and form of each loaf can be completely individual. I personally chose Free-form, but loaf pans could work properly. By weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz. --------------- END bread-bakers.v099.n046 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved