Date: Fri, 22 Oct 1999 21:29:26 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n053 -------------- 001 - Ginny - bread recipes 002 - DASHLEYN@aol.com - Pumpkin Bread Recipes 003 - "Willie J. Prejean" - Betty Crocker Rolls 017 - Kejah@aol.com - Betty Crocker Dinner Roll recipe 018 - ehgf@primenet.com (Ellen) - My 2 cents about mixers 019 - rls-1850@juno.com - Betty Crocker's Rolls and Nick Malgieri's Dark Caraway Rye Bre --------------- MESSAGE bread-bakers.v099.n053.1 --------------- From: Ginny Subject: bread recipes Date: Sun, 17 Oct 1999 18:31:28 -0400 Greetings! For those of you who are looking for specific recipes, have you tried the following site? They have many choices for both traditional baking and machines. Good luck! Ginny http://www.breadrecipe.com --------------- MESSAGE bread-bakers.v099.n053.2 --------------- From: DASHLEYN@aol.com Subject: Pumpkin Bread Recipes Date: Sun, 17 Oct 1999 23:39:04 EDT Thanks, Jenny, for all the pumpkin bread recipes. I have challenged myself to find the best pumpkin bread recipe available. Does anyone have what they consider the best pumpkin bread recipe? God bless you, Debbie Nance --------------- MESSAGE bread-bakers.v099.n053.3 --------------- From: "Willie J. Prejean" Subject: Baking Science web site Date: Fri, 22 Oct 1999 21:40:27 -0500 I have a web page titled Willie Prejean's Baking and Baking Science with information I share with the world for free. You are invited to visit. The URL is: http://users.accesscomm.net/prejean/ Have a good night. Willie from Spring, Texas a suburb of Houston --------------- MESSAGE bread-bakers.v099.n053.4 --------------- From: "Jenny Hensley" Subject: Chat: Classes Date: Mon, 18 Oct 1999 09:14:27 -0400 I can already smell the bread baked at some of these classes on the west coast .. If anyone ever hears of any classes in central Ohio, please post. Thanks, Jenny --------------- MESSAGE bread-bakers.v099.n053.5 --------------- From: "Jonathan B Ratner" Subject: Looking for Non-Yeast Bread Recipes Date: Wed, 20 Oct 1999 20:56:53 -0400 I am looking for bread recipes that do not use yeast as a leavener ( non unleavened bread). Are there any yeast substitutes developed that act similar to yeast but do not have the long-term effects on the lower digestive system that yeast has been found to have. Any sources would be greatly appreciated Jonathan jratner@wyoming.com --------------- MESSAGE bread-bakers.v099.n053.6 --------------- From: Karen Colosimo Subject: Scottish Bread - Struan Date: Mon, 18 Oct 1999 12:12:48 -0500 (CDT) I enjoy the many posts on this bread list. Last summer we purchased two loaves of bread at a Highland Game Festival. They were baked in Gatlinburg, TN and the bread was called Struan. It was chewy, lovely taste and toasted up so well. Is anyone familar with this bread. If so, could you post a receipe for it. Thank you. Karen Colosimo Oswego, IL kcolosim@admin.aurora.edu --------------- MESSAGE bread-bakers.v099.n053.7 --------------- From: "Thomas A. Davey" Subject: Recipe Search Date: Sun, 17 Oct 1999 19:13:07 -0500 In a 11 Oct 1999 posting, Marie Lim asked about white roll recipes from the original Betty Crocker Cookbook. These cook books are hard to come by now, but it was recently republished by McMillan, Inc. It is under a new binding size, but it was reproduced exactly the same as the original (mistakes and all). I dare say that you could find it at most larger book stores. My wife got a copy through the Doubleday Book Club. The title is "Betty Crocker's Picture Cook Book", just like the original 1950 edition. --------------- MESSAGE bread-bakers.v099.n053.8 --------------- From: LDavis47@aol.com Subject: recipie Date: Tue, 19 Oct 1999 20:17:04 EDT Honey Lemon Wheat with Birdseed 2 tsp yeast 2 Tbs gluten 2 c white all purpose 1 c wheat 2 Tbs oil (light olive works) 2 Tbs honey (if you add the oil first the honey comes right out of the spoon) 1 tsp salt 1/2 tsp dry lemon peel or equivalent 1/3 cup Harvest Blend (King Arthur catalogue or any mix of seeds) 1c plus 2 Tbs water (heat 1 min on high in microwave) If you measure your cups 4oz each, this will produce a slightly sticky dough. Otherwise you may need more water. Bread machine on white bread setting with crust on dark. This is a delicious slightly sweet bread with a soft crumb and crunchy crust. It will rise high and have a wonderful aroma. Lloyd D. (NJ) --------------- MESSAGE bread-bakers.v099.n053.9 --------------- From: Lobo Subject: German vollkorn bread Date: Thu, 21 Oct 1999 08:39:06 -0600 Does anyone have recipes for the German bread called 4 kornbrot (korn means grains) and Vollkorn und Nuss. The ingredients listed on the hazelnut bread are weizenvolkornschrol (wheat?), natursauerteig, roggenvollkornschrol, haselnusse (hazelnut), sonnenblumenkerne (sunflower seeds?) , water, yeast salt and hefe. On the 4 Kornbrot package, it lists: weizenmehl (wheat flour?), natursauedeig, water, roggenmehl, roggenkorner, leinsamen, yeast, hafer, reis, hele, salt, maismehl (cornmeal?) I suspect rye and oats are among the words I don't know. A German told me they might also be sourdough recipes. Would appreciate a recipe ... email to me too if it's not inconvenient. Thanks! Lobo --------------- MESSAGE bread-bakers.v099.n053.10 --------------- From: Kejah@aol.com Subject: Raisin-Rosemary Bread Date: Wed, 20 Oct 1999 09:34:17 EDT Jenny, here's a bread-machine recipe with rosemary. This makes a 1 1/2 lb. loaf. If you would like/prefer the 1-lb. loaf recipe, let me know. It's from "Sourdough Baking" by Susan Draudt. She says that using fresh rosemary is important. Raisin-Rosemary Bread 1 cup sourdough starter 1/3 cup milk 3 T. butter or margarine 3 cups bread flour 3 T. coarsely chopped fresh rosemary leaves 2/3 cup raisins 1 1/2 T. sugar 1 2/2 t. salt 1 t. active dry yeast Add ingredients to the machine in the order suggested by the manufacturer. Use the Medium setting. Let bread cool in the pan for 10 minutes before removing, and place bread on rack to cool completely. My grocery store carries a fairly good selection of fresh herbs. Hope yours does, too, or that you know someone who grows herbs indoors...! Kris --------------- MESSAGE bread-bakers.v099.n053.11 --------------- From: "Greg and Heather Reseck" Subject: Request for 100% Whole Wheat Bread Date: Sun, 17 Oct 1999 10:56:06 -0700 I am trying to master 100% whole wheat bread for ABM with my Zojurishi Q20. The long preheat cycle prohibits a double knead like recommended in Electric Bread. So I resort to dough enhancers. So far I've had the best results with 3-1/2 cups white whole wheat bread flour using: 1 1/2 tablespoons gluten flour, 2 tablespoons milk powder, 2 tablespoons granular lecithin, 1 pinch vitamin C crystals, and 1 teaspoon diastatic malt. In addition I use 1 tablespoon sugar, 1 1/2 teaspoons salt, 1 1/2 teaspoons Saf yeast, 1 1/2 cups warm water, and 1 tablespoon oil. I have produced a few light loaves, but usually they are too squatty and heavy. Please share your tips and recipes for 100% whole wheat bread. Any suggestions for making it without milk powder? Thank you! Heather Reseck Carnation, WA --------------- MESSAGE bread-bakers.v099.n053.12 --------------- From: Kejah@aol.com Subject: Another pumpkin bread Date: Mon, 18 Oct 1999 14:12:39 EDT Thanks, Jenny! Here's one for you in return. I got it from "Cookin' Up Country Breakfasts" from Reiman Publications. The recipe was submitted by Kathryn Detweiler. Thanksgiving Bread 2 eggs 2 cups sugar 1 cup cooked or canned pumpkin 1/2 cup vegetable oil 2 1/4 cups all-purpose flour 1 T. pumpkin pie spice 1 tsp. baking soda 1/2 tsp. salt 1 cup chopped fresh or frozen cranberries In a mixing bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8 1/2 X 4 1/2 inch loaf pans. Bake at 350F for 50-55 minutes, or until bread tests done. Cool in pans 10 minutes before removing to wire racks. Note: on a whim, I added about a cup of pecan halves to this along with the cranberries. It was delicious--very "autumn-y." "Bake something; you'll feel better." (Peter Fresulone, quoted by Nick Malgieri in "How To Bake.") Ain't it the truth? Kris --------------- MESSAGE bread-bakers.v099.n053.13 --------------- From: "Bruce J. Edwards" Subject: Marie Lim's recipe search Date: Sun, 17 Oct 1999 17:58:55 -0400 I have a 1975 edition of a Betty Crocker recipe book and they have a recipe for Traditional Roll Dough, plus pictures of how to form them into a casserole bread, four-leaf clovers and cloverleaf rolls, crescents, pan biscuits, fantans and parker house rolls. If this is what you're looking for, the recipe is: 1 pkg active dry yeast 1/4 c warm water (105 - 115F) 3/4 c lukewarm milk (scalded, then cooled) 1/4 c sugar 1 tsp salt 1 egg 1/4 c shortening, butter or margarine, softened 3-1/2 - 3-3/4 c flour Dissolve yeast in water. Stir in milk, sugar, salt, egg, shortening and 2 c flour. Beat til smooth. Mix in enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead 5 minutes til smooth and elastic. Place in greased bowl, turn greased side up. Cover, let rest 1-1/2 - 2 hr til double. Punch down dough, divide in half. Form into desired roll shape. Let rise 20 min. Bake rolls 15-20 min at 400F. Barbara --------------- MESSAGE bread-bakers.v099.n053.14 --------------- From: Docia Richard Subject: Stinky salt rising bread Date: Sat, 16 Oct 1999 18:46:03 -0500 I read the recent post about the salt rising bread that smelled like dirty socks- even after baking. It brought back many memories. When I was a child, my father loved to eat salt rising bread, and thus I developed a taste for it myself. But even 25 years ago, it was hard to come by. I remember my grandma would make it for him on very special occasions and sometimes a certain bakery would have it. The smell is unique, I agree. My sister, who never learned to appreciate salt rising bread, claimed that it smelled like elephants. Even after being toasted and buttered. Heck, she said it even tasted like elephants smelled, if you can figure that out. All that to say this: I'd been eyeing that salt rising yeast in the KA catalog, but wondered if it would produce a loaf that was the 'real thing'. Now that MPCUMMINGS has provided such a great olfactory description, I'm sure it will. So thank you, I'll be putting in my order for that yeast right away. Wonder what my own daughter will think it smells like? -Docia in TX, a lover of smelly bread. --------------- MESSAGE bread-bakers.v099.n053.15 --------------- From: MythagoWd@aol.com Subject: Flour info request Date: Thu, 21 Oct 1999 15:57:06 EDT Hello! I am new to the list and have been enjoying the recipes and information presented here. I wonder if anyone can help me with a question about flour. I have recently acquired a very old family recipe for Irish Brown Bread from an elderly woman in Ireland. Tessie's recipe calls for Strong White Flour and I'm not certain what the closest American equivalent is. As I understand it, the climate in Ireland is not ideal for hard wheat and Irish flours are made from soft wheat. Would Strong White Flour, if made from soft wheat, have a high or low gluten content? Her bread had an extremely tender bite to it, no toughness whatsoever, which would make me think that it was made with a lower gluten flour. I made her recipe with all purpose flour and it was definitely tougher than when I was served this bread in Tessie's kitchen in County Cavan, Ireland. I found many Irish, English and Scottish recipes that call for Strong White Flour but no definitive description of what type of flour it is. I did find one website that vaguely compared it to cake flour or pastry flour, but I couldn't verify this information anywhere else. Any ideas on the closest American equivalent to Strong White Flour would be much appreciated! Myth --------------- MESSAGE bread-bakers.v099.n053.16 --------------- From: C & D Subject: Betty Crocker Rolls Date: Sat, 16 Oct 1999 10:37:45 -0700 Marie: My mom gave me a Betty Crocker cookbook years ago, originally published in 1969. There are several rolls recipes in there, but the "Refrigerator Roll Dough" seems to be the most versatile; it has suggestions for brown and serve, casseroles, cloverleaf, crescent, etc. I won't type all the instructions for thevarious forms, but here's the basic recipe for the dough. Refigerator Roll Dough, from "Betty Crocker's Cookbook", Golden Press, 1979 1 package active dry yeast 1 1/2 cups warm water 1 cup unseasoned lukewarm mashed potatoes 2/3 cup sugar 2/3 cup shortening 2 eggs 1 1/2 teaspoon salt 6 to 7 cups all-purpose flour* Disolve yeast in warm water in large bowl. Stir in potatoes, sugar, shortening, eggs, salt and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth & elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover bowl tightly and refrigerate at least 8 hours but no longer than 5 days. Punch dough down, divide into 4 equal parts. Use 1/4 of the dough for any dinner roll recipe. *if using self-rising flour, omit salt You can substitute 3 to 4 cups whole wheat flour for the second addition of the all-purpose. Good luck! Catherine --------------- MESSAGE bread-bakers.v099.n053.17 --------------- From: Kejah@aol.com Subject: Betty Crocker Dinner Roll recipe Date: Sun, 17 Oct 1999 15:42:46 EDT Hi, Marie! I hope this is the recipe you're looking for. It comes from a musty 1956 edition of the Betty Crocker Cookbook I "inherited" from my grandma. The recipe is called Sweet Roll Dough and is accompanied by 15 shaping suggestions for dinner roll shapes, so the dough is not just for breakfast-type sweet rolls. Sweet Roll Dough 1/2 cup warm water 2 pkg. active dry yeast 1 1/2 c. lukewarm milk 1/2 cup sugar 2 tsp. salt 2 eggs 1/2 cup soft shortening half of 7 to 7 1/2 cups sifted flour Dissolve yeast in water. Stir in milk, sugar, salt, eggs, shortening and flour. Add enough remaining flour to handle easily; mix with hand. Turn onto lightly floured board; knead until smooth and elastic (about 5 min.). Round up in greased bowl, greased side up. Cover with damp cloth. Let rise in warm place (85F) until double (about 1 1/2 hour). Punch down; let rise again until almost double (about 30 min). Divide dough for desired rolls. (The recipe says this dough will make 1 large coffee cake and 1 1/2 to 2 dozen rolls.) Shape, let rolls rise 15-20 minutes, and bake 12-15 minutes at 400F. If you'd like coffee cake directions, let me know. The recipe also says that you can vary the dough recipe by using only 1/2 cup milk, 1 tsp. salt and 4 1/2 to 5 cups of flour to make a richer dough. Hope this is "the one"! Kris --------------- MESSAGE bread-bakers.v099.n053.18 --------------- From: ehgf@primenet.com (Ellen) Subject: My 2 cents about mixers Date: Sun, 17 Oct 1999 22:00:15 -0700 (MST) Hi fellow bread bakers, I have owned two KA mixers. I burned out the motor in the first one when I first started baking bread and didn't realize that a stiff, whole wheat dough could do that. I promptly replaced that mixer with another one since it was such a good workhorse as well as being a great all purpose mixer. Occasionally however, I would want to make recipes that were too big for the KA's capacity. That factor along with the fear of another burnout made me seek a mixer with a larger capacity and stronger motor. I purchased a Magic Mill and sent it back after making two batches of cookies in it. I was assured when buying it that besides great bread, it could be used to make the usual cookies, cakes etc. The first cookie recipe came straight from the Magic Mill's cookbook. I had to stand over it and constantly push the dough into the path of the roller and it still was not coming together. I finally gave up and mixed it by hand. The second batch of cookies called for creaming two sticks of butter with one cup of brown sugar a task my KA would have handled with ease. The Magic Mill acted like an unbalanced washing machine and rocked so violently on my counter, despite advertised claims of "stays firmly on the counter even at high speeds", that the front panel containing the controls popped out! I never got to make bread since I didn't intend to spend $500 for a machine that couldn't meet all my mixing needs. I now have a Kenwood mixer and it has a large capacity and stronger motor than the KA. I have to watch it carefully as it tends to rock a bit on the counter, too (both the Kenwood and Magic Mill are lighter in weight than the KA). It does, however mix things well and has a nice feature in that it has a plastic cover over the top of the bowl that keeps flour from jumping out (a hinged piece opens to add more flour while you are mixing). I just leave the dough in the bowl with the cover on instead of a towel for the first rise. It's motor is quite strong and I rarely go past the minimum speed. Having tested all three mixers, I highly recommend the KA (350 watts with the button that pops out before you can burn out the motor). It is versatile and reliable. If you want a larger, stronger mixer, then the Kenwood is not a bad choice. Although I have met many fans of the Magic Mill when I attended Summer Loaf, I am not one of them. And that Ladies and Gents is MY 2 Cents worth! Ellen aka Gormay "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v099.n053.19 --------------- From: rls-1850@juno.com Subject: Betty Crocker's Rolls and Nick Malgieri's Dark Caraway Rye Bread Date: Thu, 21 Oct 1999 08:27:12 -0500 Marie, you asked about rolls made from a recipe from an old Betty Crocker cookbook. Did the book have color pictures, or black and white? I had the colored-picture version, 1969 I think, but gave it away and so couldn't help you with that. But I do have the Betty Crocker Picture Cook Book, copyright 1950, with black and white photos and drawings in reddish ink. I've seen ads in the last few weeks for a reprint of this book. Unfortunately I don't have the information right now, but if I see it again I'll be happy to pass it on if you're interested. Meanwhile, if you think the Picture Cook Book has the recipe you want and you don't want to buy the book, please let me know and I'll see what I can do about sending you the recipe you're after. And Barbara, maybe this recipe is close to what you're looking for. You could add raisins and other seeds (such as the Williams Sonoma Four Seed Baking Blend, which lists on the label poppy, sesame, caraway, and fennel seeds) on your own, and perhaps bake the bread in a pullman pan to get the square shape you're after. Good luck. "Dark Caraway Rye Bread" from _How to Bake_ by Nick Malgieri SPONGE 1 cup warm tap water (about 110 degrees) 2 1/2 teaspoons (1 envelope) active dry yeast 1 1/2 cups unbleached all-purpose flour DOUGH 1/2 to 3/4 cup unbleached all-purpose flour 1 cup medium or whole-grain rye flour 2 teaspoons salt 1 tablespoon ground caraway seeds 1 tablespoon whole caraway seeds 1 tablespoon unsulfured molasses 1 tablespoon vegetable or olive oil All the sponge, above One cookie sheet or jelly-roll pan dusted with cornmeal ONE LARGE OVAL LOAF "The secret of the rich rye flavor of this bread is the addition to the dough of ground, as well as whole, caraway seeds. "Ground caraway is sometimes available in health food stores. If you can't find it already ground, grind the seeds with a mortar and pestle, spice grinder, or clean coffee grinder. "1. To make the sponge, place the water in a mixing bowl and whisk in the yeast. Stir in the flour smoothly, then cover with plastic wrap and let the sponge rise until tripled in volume and very bubbly, about 3 hours. "2. To mix the dough by machine, place the 1/2 cup of flour, remaining ingredients, and the sponge in the bowl of a heavy-duty mixer. Mix with a dough hook on low speed for about 5 minutes, until the dough is smooth and somewhat elastic. If the dough is very soft, add the remaining flour, a tablespoon at a time, continuing to mix until the dough is smooth and elastic. "To mix the dough in a food processor, place the sponge, 1/2 cup of flour, and remaining ingredients in a work bowl fitted with a metal blade. Pulse repeatedly until the dough forms a ball (if the dough will not form a ball, add the remaining flour, a tablespoon at a time, and pulse until the dough forms a ball). Let the dough rest for 5 minutes, then let the machine run continuously for 20 seconds. "3. Transfer the dough to an oiled bowl (you may need the help of a scraper) and turn the dough over so the top is oiled. Cover the bowl with plastic wrap and allow the dough to rise at room temperature until the dough has doubled, about 1 hour. If you wish to interrupt the process, let the dough begin to rise, then punch down, cover tightly, and refrigerate. To proceed, bring the dough back to room temperature until the dough begins rising again. "4. After the dough has risen, punch it down, form it into a ball, and return it to the bowl; cover and let rise until doubled again, about 1 hour. "5. To form a loaf, turn the dough out onto a work surface and deflate the dough. Form the dough into a even ball by pushing and tucking toward the center all around the bottom. Cover with plastic wrap or a towel and allow to rest for 5 minutes. Flour your hands and roll the loaf, pressing on the center with your palms, and rolling it back and forth to elongate it slightly. Place the oval on the prepared pan and cover with oiled plastic wrap or a towel. Allow to rise until doubled, about 1 hour. "6. About 30 minutes before you intend to bake the loaf, set the racks at the middle and lowest levels of the oven and preheat to 500F. Set a pan on the lowest rack to absorb some of the excess bottom heat and keep the bottom of the loaf from burning. "7. Place the loaf in the oven and lower the temperature to 450F. After the loaf has baked for 20 minutes and is completely risen, lower the temperature to 350F and continue baking for 20 to 30 minutes longer, until the bread is well risen and a dark golden color. It should reach an internal temperature of about 210F. "8. Remove the loaf from the oven and cool on a rack. "SERVING: Slice the bread about 1/2 inch thick, or a little thinner for sandwiches, with a sharp serrated knife. "STORAGE: On the day it is baked, keep the bread loosely covered at room temperature. For longer storage, wrap in plastic and freeze for up to 1 month. "VARIATION "LIGHT RYE BREAD: For a milder flavor, omit the ground caraway and molasses." ___________________________________________________________________ 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. --------------- END bread-bakers.v099.n053 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved