Date: Sat, 30 Oct 1999 12:14:28 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n055 -------------- 001 - Sheila Logan Subject: Re: Digest bread-bakers.v099.n053 Date: Mon, 25 Oct 1999 09:45:18 -0500 (CDT) Hello fellow bakers!!! I am looking for the best potato bread and potato rolls :-) I need this before November 2, 1999. Thanks for the refrig rolls Sheila --------------- MESSAGE bread-bakers.v099.n055.2 --------------- From: dap@cyberstreet.com (Darlene McKnight) Subject: Collapsed Bread Date: Sun, 24 Oct 1999 08:27:01 -0400 Hi Verna, I've found when the bread falls in the bread machine that there is to much moisture in your mixture for the machine. If you watch the ball go round on the final knead cycle, it should barely be tacky to the sides of the pan inside. If it doesn't hold a firm ball then you need to add more flour, tablespoon at a time. Hope this helps. --------------- MESSAGE bread-bakers.v099.n055.3 --------------- From: John Gever Subject: Baking mats Date: Wed, 27 Oct 99 10:36:01 DT Barry Seidel asked about flexible baking sheets. King Arthur sells a silicone-coated "French baking mat", 16.5 x 11.75 inches, item # 6221, p.50 of current catalog, $19.95. I've seen similar items in other catalogs (PCD? Williams-Sonoma?) but I can't put my hands on them right this minute. If you want me to hunt them down, send me an-e-mail off-list. John Gever jgever@nasw.org --------------- MESSAGE bread-bakers.v099.n055.4 --------------- From: TheGuamTarheels@webtv.net Subject: HTML Language Date: Thu, 28 Oct 1999 11:13:14 -0400 (EDT) Hello, baker friends. A baker from the UK has said that my using HTML lanuage in posting to the list has caused her to have computer problems. I was unaware of this and apologize to all if I have been a bad boy. As it is Halloween time, I have had dancing pumpkins and scary music in my email. I guess I just got carried away. In any case, once again, my apologies.... ........and BOO! from the Ol' Tarheel. --------------- MESSAGE bread-bakers.v099.n055.5 --------------- From: Marie Lim Subject: Thanks: Betty Crocker roll recipe request Date: Mon, 25 Oct 1999 09:57:43 -0700 Hi, Everyone. Thank you all so much for all the help in getting the roll recipe. I really am amazed and appreciative with all the response. Anyway, the recipe that I was looking for has been sent to me, I think. I'm going to have to try it to make sure but some of the amounts were what I remembered for a few of the ingredients. This is a wonderful group of people. Sincerely, Marie in SoCal. --------------- MESSAGE bread-bakers.v099.n055.6 --------------- From: Bill Proctor Subject: Mixmaster Date: Fri, 29 Oct 1999 08:50:55 -0700 I have been baking bread by hand for a number of years. I recently tried using an old Sunbeam mixmaster for mixing and kneading. The machine has a pair of kneading blades instead of the one blade in common use today. The dough rides up on the blades and will even coat the mixmaster itself if I don't turn it off. Does anyone know what causes this? Secondly, does anyone know of an attachment that would permit the use of a single blade? Thank you very much Bill --------------- MESSAGE bread-bakers.v099.n055.7 --------------- From: TheGuamTarheels@webtv.net Subject: Struan Bread Date: Sat, 23 Oct 1999 11:26:59 -0400 (EDT) This message is specifically directed to Karen Colosimo and generally directed to all. Get a copy of "Brother Juniper's Bread Book" by Peter Reinhart for not only the recipe for Struan, but many interesting facts about Struan. There is even a "Blessing of the Struan." Karen, if you can't get the book, let me know and I will be happy to post the recipe. It's just that there is so much more in the book about Struan. The Ol' Tarheel "Where are Preparations A through G? " --------------- MESSAGE bread-bakers.v099.n055.8 --------------- From: John and Saundra Murren Subject: Question for Willie Prejean (or whomever!) Date: Sat, 23 Oct 1999 06:53:14 -0700 We are honored in our humble group to include Mr Prejean amongst us occasionally - his website is certainly one where we can learn much from a professional's professional. If I may, I'd like to ask a question of him, or anyone else who may have an insight into this issue. On his sight, Mr Prejean goes to some lengths to scientifically present a formula that includes chilling everything during the creation of the dough. However, to us novices, this seems contrary to the theory that yeast needs warmth in order to do its magic. Is the chilling process related to the need, for instance, for rustic breads to undergo a period of "chilled rest" to develop more flavor? Do most professional bakeries use this process? And if so, why do we not see this reflected in more recipes? TIA, jm --------------- MESSAGE bread-bakers.v099.n055.9 --------------- From: ptj Subject: Sour Onion Rye (still not the one my mom wants, though!) Date: Sun, 24 Oct 1999 12:36:17 -0700 (PDT) I fiddled around and came up with this, which I thought was pretty darned good, but my mother says it comes close but gets no cigar. She's still looking for a good sour light rye. I have a suspicion it'll have to be sourdough or nothing for her, and since she can't keep a sourdough culture alive she'll always have to buy hers. But I enjoy this bread a lot! *BB* gypsy ABM Sour Onion Rye (2 lb loaf) 1 1/3 C water 2 Tb vegetable oil 2 Tb honey 1 1/2 Tb cider vinegar 2 Tb buttermilk powder 2 1/3 C bread flour 1 C rye flour 1/3 C potato flakes 1 tsp salt 2 tsp yeast 1 tsp caraway seeds, optional ===== 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!? Bid and sell for free at http://auctions.yahoo.com --------------- MESSAGE bread-bakers.v099.n055.10 --------------- From: "Ed & Carol Kessner" Subject: 100% Whole Wheat Recipe Date: Sat, 23 Oct 1999 11:10:15 -0700 Dear Heather in Carnation and list, This recipe was given to me from Gloria at our local Bosch Kitchen Center and was developed by Gloria specifically for the ZO V-20 It was the first loaf of bread I made in my new machine and it came out tender and light and very tasty. It raised beautifully! ( My husband is not a fan of whole wheat bread, but he really liked this loaf) I used the Homemade method and programmed the machine as follows: Preheat -off Knead 30 min. Rise 1- 30 min. Rise 2 - 30 min. Rise 3- 40 min. Bake 35-40 min.(I used 40min.) Keep warm -off. I used Light crust, but Gloria uses Medium Recipe: ZOJIRUSHI WHOLE WHEAT BREAD (V-20- model) 1 1/4 cups warm water 3 T. oil 2 T. honey or molasses (I used honey) 2 t. Dough Enhancer 2 T. Tofu White Powder or Morning Moo I used Tofu Light) 1 rounded tea. Real Salt 4 T. Vital Wheat Gluten 3 1/4 cups freshly milled or stirred whole wheat flour (I used milled hard white wheat) 3 t. Saf Instant Yeast. (I increased the yeast 1/2 teas) Gloria suggests just using the Saf Yeast for all bread recipes, but for the northwest area, increasing yeast in the fall from 1/4 to 1/2 teas. Decrease the yeast for warmer months. Hope you enjoy. Carol in Pasco WA. --------------- MESSAGE bread-bakers.v099.n055.11 --------------- From: "Christine Dalrymple" Subject: Banana Nut Oatmeal Bread Date: Sun, 24 Oct 1999 10:20:52 -0500 Banana Nut Oatmeal Bread I found this at AllRecipes.com (submitted by Sherry). This is a fantastic bread...moist and chewy with a crisp crust. I have included the original ABM recipe even though I made the loaves by hand. (Don't worry...I read the archived lists and will NOT offer any opinions on ABM vs. by hand!!!!) These are the changes I made: doubled all ingredients except oil. Used 1 T (not a typo) canola. Instead of all-purpose flour--used 1/2 King Arthur Special for Machines and 1/2 King Arthur White Whole Wheat. Baked at 375F for 45 min in two 9x5 pans. Bread gets very brown; covered with foil after 25 minutes. 1/4 cup warm water (110 degrees F) 1 egg 2 tablespoons vegetable oil 1 cup mashed very ripe bananas 3 tablespoons brown sugar 1 1/2 teaspoons salt 1 T 4 tablespoons powdered buttermilk 1 cup quick cooking oats 2 1/2 cups all-purpose flour 1/3 cup steel cut oats (such as McCann's Irish Oats) 1/3 cup boiling water 2 teaspoons active dry yeast 1/2 cup chopped walnuts 1. Soak the steel cut oats in the boiling water until the mixture is at room temperature. 2. Place ingredients in order suggested by your manufacturer. Select fruit and nut or basic setting. Add walnuts when indicated by your manufacturer. --------------- MESSAGE bread-bakers.v099.n055.12 --------------- From: "Gregory Ross" Subject: Re: German vollkorn bread Date: Sun, 24 Oct 1999 22:30:40 -0700 Sorry, I don't have recipes, but I can help with identifying some of your German ingredients. hazelnut bread =========== weizenvolkornschrot = whole wheat flour (possibly coarse ground) natursauerteig = natural sourdough roggenvollkornschrot = whole rye flour (possibly coarse ground) haselnusse = hazelnut sonnenblumenkerne = sunflower seeds hefe = yeast 4 Kornbrot ======== weizenmehl = wheat flour (white) natursauerteig = natural sourdough roggenmehl = rye flour roggenkorner = whole rye berries leinsamen = flax seed hafer = oats reis = rice hele = ? (maybe hefe = yeast) maismehl = cornmeal Gregory Ross >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.n055.13 --------------- From: rls-1850@juno.com Subject: Vollkornbrot Date: Sat, 23 Oct 1999 16:55:23 -0500 Lobo, there's a recipe for Vollkornbrot (Whole-Grain Bread) in The Village Baker by Joe Ortiz, pages 176 to 177. The recipe involves levain and I don't have time to type out the full instructions. The book is usually easy to find in public libraries, though, and is available in paperback as well as hardcover at bookstores. It's made with different grinds of rye, which perhaps accounts for the couple of words beginning with "rogge" on your ingredient label. Anyway, the recipe may be a good starting point. Good luck. Myth, The Little Irish Baking Book by Ruth Isabel Ross equates strong white flour with bread flour, but that doesn't sound right if the bread you remember was very soft. Elizabeth David wrote a book about bread and I'm sure she talked about strong white flour; you might be able to find her book at the library, or you could call the King Arthur Flour people (1-800-827-6836), who once carried the book and probably could answer this and most any other question about baking. They also sell an "Irish-style flour" (item #3012) and would no doubt be happy to discuss it with you. Hope this helps. Ron ___________________________________________________________________ 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.n055.14 --------------- From: Joan Fortmiller Subject: King Arthur Classes Date: Mon, 25 Oct 1999 18:07:02 -0400 I am wondering if anyone on the list has attended classes such as these, and could comment on how helpful they were. I notice that they have been offered in a variety of places on the east coast of the U.S., and am thinking of attending the local ones this week. Joan > *********** > > 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. ------------------------------------------------- Joan E. Fortmiller | Hudson MA | egf@ultranet.com --------------- MESSAGE bread-bakers.v099.n055.15 --------------- From: "Alistair and Alison" Subject: re: strong flour used in the UK Date: Sun, 24 Oct 1999 11:37:39 +0100 Hello Myth Hope this information helps Strong flour = made from hard wheat = high gluten content Ordinary flour/pastry/cake making flour = made from soft wheat = low gluten Most bread recipes in the UK and Ireland specify using Strong Flour. This is indeed because in the past much of the wheat grown here had a low gluten content and this results in less 'rise'. Actually nowadays the growers have bred better strains to grow here and the distinction is less important. Some cheaper flours here do not make good rising yeast bread but are fine for all other uses. Bread made with them tends to be dense and close in texture. I would guess that any flour sold in the US for bread making would be a suitable substitute in your recipe. Perhaps there is another cause for a different texture? One suggestion is that many traditional country breads have less kneading and knocking back than in modern breads - this results in a softer and slightly uneven texture. Incidentally because of the soft wheats in the past most traditional breads in Ireland (and Wales where I live) were not yeasted breads but soda breads as these work well with soft flours. I'm making a lot of wholemeal soda bread at the moment with extra coarse stoneground flour which is outstandingly flavoursome. The only snag is I have to go back to Ireland soon to get more supplies as the flour is not available here. I'd be very interested in your recipe if you'd like to share it. Alison North Wales UK --------------- MESSAGE bread-bakers.v099.n055.16 --------------- From: rgcasey@ix.netcom.com Subject: Re: My 2 cents about mixers Date: Sun, 24 Oct 1999 20:07:30 -0400 (EDT) In bread-bakers.v099.n053.18, Ellen casts a vote for the 350-watt Kitchen Aide mixer with a reset button. I initially bought a smaller model, without reset, and quickly broke a gear inside making heavy whole wheat dough, though I was within guidelines on amount of flour used. KA Service told me, incredibly, that this gear was designed to break as a sort of protection for the rest of the unit! They were very accommodating however, and sent me a reconditioned Professional model (with reset button) as a loaner until they could replace mine with a new unit. It was Christmas time and they were out of new mixers. I used the reconditioned unit without problem until the replacement arrived. The first time I used it with my stiff whole wheat bread dough it began smoking heavily and smelled on the verge of burnout. Disgusted, I sent it back and held on to the larger unit, even though it was a reconditioned machine, with no warranty. I figured it must be pretty close to an even trade versus a new underpowered unit. KA must figure that way, too; I never heard from them again and it has been almost two years. The reset often pops when I make whole wheat bread. At that point I can finish it by hand, though the mixer will usually reset if I push the button. Sometimes it has to sit a bit and cool off. The moral for me is, make sure your mixer has overload protection if you will use it to make heavy doughs. Also, be sure to turn the power switch off before you push reset. Otherwise, the unit starts right up. I didn't see any warning about this in the literature I got. The sudden activity can be dangerous if your hands are near the mixer at the time. I thank Ellen for her note; I've always wondered if others didn't have the same problems as I did with those smaller mixers. Richard Casey --------------- MESSAGE bread-bakers.v099.n055.17 --------------- From: Reggie Dwork Subject: Lemon Rosemary Tea Loaf Date: Thu, 28 Oct 1999 00:45:51 -0700 This looked good so I thought I would share it with you. Have a slice ;) * Exported from MasterCook * Lemon Rosemary Tea Loaf Recipe By : Bertolli Serving Size : 8 Preparation Time :0:00 Categories : Low Fat Bread-Bakers Mailing List Quick Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C All-Purpose Flour 1 1/2 Tsp Baking Powder 1/4 Tsp Salt 2 Tsp Grated Lemon Rind 2 Tsp Minced Dried Rosemary -- Or Fresh Rosemary, Strip From Stems & Mince 1/3 C Bertolli Extra Light Olive Oil 1 C Granulated Sugar 3/4 C Confectioner's Sugar -- Sifted 2 Lg Eggs 3/4 C Lowfat Buttermilk 2 Tbsp Fresh Lemon Juice -- To 3 Tbsp Preheat oven to 325F. Lightly oil a 9 x 5" loaf pan. Combine flour, baking powder, lemon zest, rosemary and salt in a med bowl; stir to blend. In a large bowl or electric mixer, beat the oil and sugar until well blended. Add the eggs one at a time, beating well after each addition until mixture is a pale yellow. Add 1/3 of flour mixture to egg mixture. Add half of buttermilk, stir to blend. Add 1/3 more of flour mixture; stir to blend. Add remaining buttermilk; stir to blend. Add remaining flour and stir to blend. Spread mixture in prepared pan. Bake until bread is golden and sides begin to pull away from pan, 50 - 55 min. Glaze: In a med bowl stir confectioners sugar and lemon juice until smooth; spread on the warm loaf. Cool thoroughly. Use a knife to loosen sides of bread from pan and turn out. Serve in slices. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 3152 0 986 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n055.18 --------------- From: "FARRIMOND" Subject: struan and soda bread Date: Fri, 29 Oct 1999 12:45:00 GMT0BST The Question of Struan and Soda Bread I thought this would be an easy one to respond to as I have many regional British cook books but an hour later I was still thumbing indexes and failing to come up with a recipe. The best I can offer you is a quote from F.Marian McNeill's 'The Scots Kitchen - Its lore and recipes' "Struan Micheil (St Michael's Cake) In the Hebrides there is a traditional harvest cake made of a mixture of oats, barley and rye (representing the fruits of the field) baked on September 29th in honour of St Michael. As the bannock gains consistency in the firing it is covered on both sides with three successive layers of a batter of cream, eggs and butter, in the manner of the Beltane bannock Various ingredients are introduced into small struan as cranberries, blackberries, brambles, caraways and wild honey" The batter that is referred to as covering the bannock in layers sounds rather like a glaze of butter, cream and egg which is described elsewhere in the book. A bannock would be raised with bicarbonate of soda and an acidic liquid such as buttermilk rather than yeast and is cooked on a hot griddle plate not in the oven. The nearest recipe I could find was the following from The Food and Cooking of Russia by Lesley Chamberlain which is described as making wonderful toast due to the oats used. I'm sure you could substitute some of the rye flour for barley flour if you were trying to capture the flavours of a 'hebridean struan'. 450ml water boiling 180 g oat flakes or oatmeal a half tablespoon of dried yeast, not instant 450g wholemeal flour or a mix of strong white and wholemeal 225g rye flour 1 tsp salt Pour the boiling water less a few tablespoons over the oats and allow to stand for an hour. Add the yeast, dissolved in warm water, then add the flours and the salt to the oat and water mixture. Blend well and knead until you have a smooth dough. This may require a little extra wheat flour. Leave to rise until nearly double in bulk. Shape into loaves (sorry no details given about this but I would guess a couple of small loaf pans for this amount) rise again, bake at 425F for about 50 minutes gradually reducing the heat. Cool on a wire rack. Somebody has also asked about 'strong flour'. In England flour packaged as 'strong' is basically bread flour and usually contains 10-12% protein. In Britain millers often mix Canadian flour with British flour to increase the gluten content. The type of flour called for in Irish Soda breads can vary but often includes a stone-ground wholemeal flour mixed with some white bread flour. Having watched Darina Allen of the Irish Ballymaloe cookery school making soda bread I think you have to learn to handle the dough like a fairy, her hands hardly touched the dough as she mixed it, and it was complete in a blink. She is a wonderful lady and her book on A Year at Ballymaloe is packed with superb, simple recipes. The school's web site is http://www.ballymaloe-cookery-school.ie Best wishes from Jill in Northern England --------------- MESSAGE bread-bakers.v099.n055.19 --------------- From: Reggie Dwork Subject: sweet potato biscuits and muffins Date: Fri, 29 Oct 1999 21:46:52 -0700 Here are a couple of fall sounding recipes using sweet potatoes. Sweet Potato Biscuits Maple Sweet Potato Muffins * Exported from MasterCook * Sweet Potato Biscuits Recipe By : North Carolina Sweet Potatoes Serving Size : 18 Preparation Time :0:00 Categories : Biscuits Bread-Bakers Mailing List Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C All-Purpose Flour 1 Tbsp Baking Powder 1/4 Tsp Ground Cinnamon 1/4 Tsp Salt 1/8 Tsp Nutmeg 1/4 C Cold Unsalted Butter 1 C Cold Mashed Sweet Potatoes 1/4 C Half And Half 2 Tbsp Melted Unsalted Butter 1 Tbsp Finely Chopped Fresh Parsley 1/4 Tsp Garlic Powder In a large bowl, sift together flour, baking powder, cinnamon, salt and nutmeg. Cut butter into mixture using pastry cutter until mixture resembles coarse meal. Add sweet potatoes and half and half; stir until mixture come together. Transfer mixture to lightly floured board and knead about 30 seconds. Pat to about 1" thickness and cut into 2" circles using biscuit cutter. Arrange on ungreased baking sheet. Bake at 425F about 15 min, until puffed and golden. Transfer to wire rack. Combine melted butter, parsley and garlic powder. Brush over hot biscuits. Serve biscuits warm. Makes 18 biscuits - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 1553 5215 0 1553 0 0 * Exported from MasterCook * Maple Sweet Potato Muffins Recipe By : North Carolina Sweet Potatoes Serving Size : 18 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Muffins Potatoes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Mashed Sweet Potatoes 1 1/2 C All-Purpose Flour 3/4 C Firmly Packed Brown Sugar 2 Tsp Baking Powder 1 Tsp Baking Soda 3/4 Tsp Ground Cinnamon Dash Salt 2 Lg Eggs -- Slightly Beaten 3/4 C Salad Oil 1/4 C Maple Syrup 1/2 C Chopped Toasted Pecans 1/2 C Currants In large bowl, combine sweet potatoes, flour, brown sugar, baking powder, baking soda, cinnamon and salt. Add eggs, oil and maple syrup, blend well. Stir in pecans and currants. Spoon evenly into greased muffin cups, filling each 3/4 full. Bake at 350F for 15 min or until muffins spring back when lightly touched. Remove muffins from pan and serve warm. Makes 1 1/2 doz muffins - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 5215 0 0 0 0 0 0 0 0 0 20148 0 --------------- MESSAGE bread-bakers.v099.n055.20 --------------- From: "Paige Everhart" Subject: Struan recipe Date: Mon, 25 Oct 1999 08:39:49 -0400 Karen Colosimo asked for a struan recipe. There is a recipe for struan in "Brother Juniper's Bread Book" by Peter Reinhart. I love it and have made it many times. (There is also a bread-machine adaptation of that same recipe in "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts.) Here's my slightly adapted version - I start with all the liquid and half the flour, adding the rest gradually, rather than starting with all the flour. I make bread by hand and find it easier that way. STRUAN (Scottish harvest bread) 7 c. high-gluten bread flour 1/2 c. uncooked polenta (coarsely ground cornmeal, or regular grind if you can't find coarse) 1/2 c. rolled oats 1/3 c. wheat bran 1/2 c. brown sugar 4 tsp. salt, preferably sea salt 2 Tbsp. + 1 tsp. *instant* yeast or 3 Tbsp. *active dry* yeast 1/2 c. cooked brown rice 1/4 c. honey 3/4 c. buttermilk 1-1/2 c. warm water 3 Tbsp. poppy seeds for loaf tops MIXING In a bowl mix 2 c. of flour and all the other dry ingredients, through yeast. Add the cooked brown rice, honey, buttermilk, and water. Beat for 2-3 minutes to mix well. With a wooden spoon, gradually add the rest of the bread flour (or as much as it takes). KNEADING Because Struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 minutes by hand. The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic rather than porridgelike. When you push the heels of your hands into the dough, it should give way but not necessarily tear. If it flakes or crumbles, add a little more water. PROOFING Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towel or plastic wrap or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size. FORMING LOAVES This recipe makes about 5 pounds of dough (81 ounces, to be exact); to make 3 loaves of 1-1/2 lb. each, cut the dough into 3 pieces -- each will weigh 27 oz. Roll up each piece into a loaf by pressing on the center with the heels of the hands and rolling the dough back over on itself until a seam is formed. Tuck all the pieces of dough or end flaps into the seam, keeping only one seam in the dough. Pinch off the seam, sealing it as best you can, and put the loaf, seam-side down, in a greased 9x4-1/2x3" loaf pan. Brush an egg wash solution (1 egg beaten into 4 c. water) on the top of each loaf and sprinkle the poppy seeds on top. BAKING Cover and allow the dough to rise till it crests over the top of the pan. Bake in a 350F oven (300F in a convection oven) for approximately 45 minutes. The loaf should dome nicely and be a dark gold. The sides and bottom should be a uniform medium gold and there should be an audible, hollow thwack when you tap the bottom of the loaf. If the bread comes out of the pan dark on top but too light or soft on the sides or bottom, take the loaf out of the pan, return it to the oven, and finish baking until it is thwackable. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it. Allow the bread to cool thoroughly for at least 40 minutes before slicing it. Paige Everhart Rochester, NY --------------- END bread-bakers.v099.n055 --------------- -------------- BEGIN bread-bakers.v099.n056 -------------- 001 - susanth@pacinfo.com ( Sus - requests from last digest 002 - rls-1850@juno.com - Struan --------------- MESSAGE bread-bakers.v099.n056.1 --------------- From: susanth@pacinfo.com ( Susan Thomas) Subject: requests from last digest Date: Mon, 25 Oct 1999 17:27:43 -0700 I'm new at this, so hopefully this is the correst procedure! To Karen Colosimo, Re: Struan "Brother Juniper's Bread Book" by Br. Peter Reinhart has a recipe for Struan: (makes 3 - 1 1/2 lb. loaves) 7 C high-gluten bread flour 1/2 C uncooked polenta 1/2 C rolled oats 1/2 C brown sugar 1/3 C wheat bran 4 tsp. salt, preferably sea salt 2 T + 1 tsp. instant yeast (or 3 T active dry yeast) 1/2 C cooked brown rice 1/4 C honey 3/4 C buttermilk Approximately 1 1/2 C water 3 T poppy seeds Mixing: Mix dry ingredients, including salt and yeast. Add cooked rice, honey, buttermilk and mix. Add 1 C water (reserving 1/2 C for adjustments during kneading). Squeeze all of this together with your hands until it makes a ball. Turn out onto floured counter, begin kneading, adding small bit of water if needed. Kneading: Because there are many whole grains, this bread takes longer to knead, usually 12 - 14 minutes. Dough will lighten and gradually become more elastic and evenly grained. Finished dough should be tacky, but not sticky, stretchy and elastic. Proofing: Wash out mixing bowl and dry it. Put in dough and cover with plastic wrap, allow dough to rise in warm place for 1 hr. or until roughly double. Forming Loaves: Divide dough into thirds, make each into a loaf, placed into a greased 9 x 4 1/2 bread pan. Brush with egg wash, sprinkle poppy seeds on top. Baking: Cover and allow dough to rise till it crests over top of pan. Bake in a preheated 350F oven for about 45 minutes. It should dome nicely and be a dark golden color. If bread comes out of pan light on sides and bottom, return it to oven (without pan) to finish baking for a few minutes. Allow to cool thoroughly for at least 40 minutes before slicing. I've made this bread (with some slight alterations) and it was just wonderful! Good luck. To Lobo: Re: German bread called 4 Kornbrot. In "The Complete Book of Breads" by Bernard Clayton, Jr., there is a recipe for Vollkornbrot, described as a "compact Viennese bread full of wheaty flavor." It is all whole wheat so will be tacky to knead. 2 pks. dry yeast Baking pans: 2 C warm water (105-115F) 2 8 1/2 x 4 1/2 , greased 1 pinch sugar 1/2 C non-fat dry milk 1 T salt 1/4 C dark molasses 2 T room temp. butter 6 1/2 C whole wheat flour, approximately Glaze: 1 egg white, 1/4 C water, 1/2 tsp. salt Preparation: Dissolve yeast in warm water with sugar, let stand for a few minutes. Add milk, salt, molasses and butter. Stir well; add flour one C at a time until dough is a soft mass. (Add 5th and 6th C with care, as you're kneading.) Kneading: Use patience and knead about 8 - 10 minutes, adding last of flour. Shape dough into a ball, put into a greased bowl, turning to grease all sides, cover with plastic wrap, place in warm (80-85F) place for about 1 1/2 hrs. Shaping: Punch down, cut dough into 2 pieces and shape into loaves, put into greased pans. Cover with wax paper and let rise until dough is at edge of pans (about an hour). Baking: Bake in preheated 375F oven after brushing loaves with egg white mixture. This bread freezes well. I've made this bread, and though not an easy loaf, it was very good! Note: In answer to Heather Reseck's questions about whole wheat breads being heavy (and also Myth's questions about types of soft and hard wheat), I highly recommend Bernard Clayton's book, mentioned above. He gives a 100% whole wheat bread recipe that is wonderful and not heavy, but it does have dry milk powder. He also discusses reasons for ingredients and what they do very thoroughly. I used to teach a Yeast Bread's class and used this book so much, finding it to be an invaluable source of information. I'd be interested in other folks' favorite bread books ---- ones that you've found to be reliable and the recipes are "tried and tested". Susan Thomas, Eugene, OR --------------- MESSAGE bread-bakers.v099.n056.2 --------------- From: rls-1850@juno.com Subject: Struan Date: Sat, 23 Oct 1999 16:12:12 -0500 Karen Colosimo, Struan is the signature bread of Brother Juniper's Bakery in Santa Rosa, California. The following material is quoted from _Brother Juniper's Bread Book _ by Peter Reinhart. "Brother Juniper's Struan is made from wheat, corn, oats, brown rice, and bran. It is moistened with buttermilk and sweetened with brown sugar and honey and, as far as I know, we are the only bakers still making a Struan. Susan and I went to Scotland and could find no sign of it. We went to the National Library in Edinburgh. Some research uncovered that it originated in the Hebrides, probably on the Isle of Skye (there is a place there called Struanmoor). It worked its way to the outer island of Lewis where the Michaelmas tradition probably survived the longest. Struan dropped out of sight in the early part of this century. "It is a shame that nobody else makes it because it is an exquisitely beautiful bread. From our research, though, it seems that Struan was not always a light and pretty loaf. The original formula, according to the old hymn, 'The Blessing of the Struan,' seems to include a number of wild and crazy ingredients such as dandelion, smooth garlic, carle-doddies and cail peach, foxglove, and marigold. There was a stiff penalty if a young lass's loaf fell during baking: one year of bad luck. That could be pretty discouraging. Some sort of flour and egg batter was periodically splashed on the loaves while they baked to give them a thick glossy outer coating. ... STRUAN MAKES THREE 1 1/2-POUND LOAVES 7 cups high-gluten bread flour 1/2 cup uncooked polenta * 1/2 cup rolled oats 1/2 cup brown sugar 1/3 cup wheat bran 4 teaspoons salt, preferably sea salt 2 tablespoons plus 1 teaspoon instant yeast or 3 tablespoons active dry yeast [1] 1/2 cup cooked brown rice 1/4 cup honey 3/4 cup buttermilk Approximately 1 1/2 cups water (the amount of water varies according to the moistness of the rice and the accuracy of the measurements of the dry ingredients) 3 tablespoons poppy seeds, for decoration MIXING In a bowl mix all of the dry ingredients, including the salt and yeast. Add the cooked brown rice, honey, and buttermilk and mix. Then add 1 cup of the water, reserving about 1/2 cup for adjustments during kneading. With your hands squeeze the ingredients together until they make a ball. Sprinkle some flour on the counter and turn the ball out of the bowl and begin kneading. Add small quantities of water as needed. [1] Proof active dry yeast first in 4 tablespoons lukewarm water. KNEADING Because Struan has so many whole grains, it takes longer to knead than most breads, usually 12 to 15 minutes. The dough will change before your eyes, lightening in color, becoming gradually more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic rather than porridgelike. When you push the heels of your hands into the dough, it should give way but not necessarily tear. If it flakes or crumbles, add a little more water. PROOFING Wash out the mixing bowl and dry it thoroughly. Put in the dough and cover with a damp towel or plastic wrap or place the bowl inside a plastic bag. Allow the dough to rise in a warm place for about 1 hour, until it has roughly doubled in size. FORMING LOAVES This recipe makes about 5 pounds of dough (81 ounces, to be exact); to make 3 loaves of 1 1/2 pounds each, cut the dough into 3 pieces -- each will weigh 27 ounces. Roll up each piece into a loaf by pressing on the center with the heels of the hands and rolling the dough back over itself until a seam is formed. Tuck all the pieces of dough or end flaps into the seam, keeping only one seam in the dough. Pinch off the seam, sealing it as best you can and put the loaf, seam-side down, in greased bread pan that measures 9 inches by 4 1/2 inches by 3 inches. ... Brush an egg wash solution (1 egg beaten into 4 cups water) on the top of each loaf and sprinkle poppy seeds on top. BAKING Cover and allow the dough to rise till it crests over the top of the pan. Bake in a 350F. oven (300F. if yours is a convection oven) for approximately 45 minutes. The loaf should dome nicely and be a dark gold. The sides and bottom should be a uniform medium gold and there should be an audible, hollow thwack when you tap the bottom of the loaf. If the bread comes out of the pan dark on top but too light or soft on the sides or bottom, take the loaf out of the pan, return it to the oven, and finish baking until it is thwackable. Bear in mind that the bread will cook much faster once it is removed from the pan, so keep a close eye on it. Allow the bread to cool thoroughly for at least 40 minutes before slicing it. * Mr. Reinhart defines polenta as: "A coarse grind of corn, differentiated from cornmeal by the larger size. Similar in texture to bulgur or cracked wheat. It looks like little gold nuggets and works well both as an ingredient in some breads and as an undercoating for French bread and pizza." Brother Juniper's Bread Book was copyrighted in 1991. Apparently more people have indeed taken up the baking of Struan since then, as Brother Reinhart had hoped. Good luck with this recipe. Ron ___________________________________________________________________ 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.n056 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved