Date: Sat, 4 Dec 1999 21:24:58 -0800 (PST) -------------- BEGIN bread-bakers.v099.n063 -------------- 001 - BethanyO@aol.com - panattone collection --------------- MESSAGE bread-bakers.v099.n063.1 --------------- From: BethanyO@aol.com Subject: panattone collection Date: Sun, 28 Nov 1999 20:35:44 EST Hello everyone! Here is some info and some recipes for Panettone, none of which are for the bread machine. I haven't tried any of the recipes, so I can't speak for their quality. I hope you all enjoy them. By the way, I didn't find any good info about Pandoro. King Arthur sells a pandoro pan, and their website has a recipe, but it's for the bread machine. I have all these recipes for Panettone, but none for Pandoro. Go figure. Beth (BethanyO@aol.com) I have a book called "The Recipe Encyclopedia" and it says that Panettone is "A cake made from sweet yeast dough enriched with egg yolk (which gives it its color), candied fruits and raisins. Usually made in the shape of a tall, round loaf, panettone is a specialty of Milan, in northern Italy, where it is now commercially produced for sale around the world. It is served with coffee for breakfast and is traditional Christmas fare." In addition to the following recipes, there is one in "The Joy of Cooking" (mine isn't the most recent edition, though) and if you go to www.kingarthurflour.com they have a recipe, too. They published a different recipe in the December 1999 catalog which required a few things you have to buy from them, but I'm sure if you call they'd be happy to send you whatever you need. They also sell a special round glass pan specifically for Panettone. Both of the KA recipes use a Biga (overnight starter) so they and this first recipe I think are the more authentic. * Exported from MasterCook * Bruno's Panettone Recipe By : Madeleine Kamman's "The Making of a Cook" Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Chef: 1 C Unsifted Unbleached All-Purpose Flour 2 Tsp Dry Yeast 1 C Lukewarm Water -- (90F) For The Levain: 1 C Unsifted Unbleached All-Purpose Flour 2 Tbsp Granulated Sugar 2/3 C Lukewarm Water -- (90F) To 1 C Lukewarm Water As Needed For The Intermediate Dough: 5 Lg Egg Yolks 1 Lg Egg 1 1/4 C Granulated Sugar 1 1/2 C Sifted Unbleached All-Purpose Flour 1 1/2 Tsp Salt 3/4 C Unsalted Butter Just Melted And Barely Warm For The Final Dough: 1/2 C Dark Raisins 1/3 C Finely Diced Citron 4 1/2 Tsp Orange Flower Water -- Or Orange Liqueur 1/4 C Dry Marsala 3 Tbsp Unsifted Cake Flour 3/4 C Unsalted Butter -- At Room Temp, Plus 3 Tbsp Unsalted Butter To Grease The Glass Bowls 1 1/2 C Unsifted Unbleached All-Purpose Flour 1 1/2 Tsp Salt 1 Tbsp Dried Ground Orange Peel As Sold In Spice Jars 1 Tbsp Dried Lemon Peel As Sold In Spice Jars 1 Tbsp Anise Seed -- Finely Ground Confectioner's Sugar Madeleine's Notes: Note that three glass bowls will be needed. I have chosen this recipe because it involves all the steps of rich bread baking from the chef through to the baked product without taking days to prepare. For the preparation of this bread, I am using the techniques explained in great detail on pages 241-243 of "Le Ricette Regionali Italiane", by Maria Gosetti della Salda, Milan, Italy, 1967. The amount and choice of ingredients were recommended by my Milan-born cousin Bruno Asnaghi. I have adapted the proportions to American unbleached all-purpose flour. The cake flour in the recipe is used exclusively to coat the raisins and citron and prevent them from falling to the bottom of the bread. Best freezing stage: Fully baked Yield: 3 rich cakelike breads each to be baked in one 1-quart tall pyrex glass bowl, for a total of 24 servings. Make the chef: Mix the flour, yeast, and water together in a medium-size bowl until homogeneous. Cover with a piece of cheesecloth and let ferment and rise 3 full hours at room temperature in the warmest corner of the kitchen. Make the levain: In a large bowl mix together the flour and sugar. Make a well in the center of the flour and to it add the chef; gradually blend the chef into the flour, adding also water as needed until the levain is homogeneous. Cover with the same cheesecloth and let ferment and rise overnight in a cooler corner of the kitchen. Make the intermediate dough: Put the egg yolks and the whole egg in a large bowl. Beat them into a thick omelette batter, then stir in the sugar and whisk until the mixture turns semithick and foamy (no need to reach the ribbon stage, though). Make a well in the flour and salt mixed together, gradually add the beaten eggs, them the levain, using a wooden spatula and lifting the dough to aerate it at the same time. Continue beating gently as you introduce the melted, barely lukewarm butter into the dough. When the dough is homogeneous, cover it with the cheesecloth and let it rise at room temperature in the warmest corner of the kitchen until doubled in bulk. Gently punch the dough down and let it rise again to the highest volume it will go, 1 to 1 1/2 hours. Make the final dough: While the intermediate dough rises, soak the raisins and citron in the mixed orange flower water and Marsala. Cover and let soak until the intermediate dough has risen for the second time. Drain the fruit from the flavorings keeping any liquid left at the bottom of the bowl; pat the fruit dry, toss it into the cake flour to coat well, and set aside. Cream the 3/4 cup butter with the tips of your fingers and divide it into four equal parts. Set aside at room temperature. Make a well in the remaining flour, mix in the salt, fruit, and the ground flavorings; add the already risen dough to the center of the well together with any remaining liquid flavorings. Gradually bring the dry flour into the intermediate dough. As soon as all the flour has been incorporated, put one part of the butter at the four poles of the dough; using your fingertips, cream each quarter of the butter into one quarter of the dough. Beat with a few strokes of the hand, then return to a large clean bowl and let rise another 1 1/2 hours. Punch the dough gently down and aerate it with a few slaps of the hand, but do not knead it. Butter each glass bowl with 1 tablespoon each of the remaining butter and line its bottom with a circle of parchment paper. Add one third of the dough to each bowl. Let proof until the dough reaches about 1/3 inch above the rim of each bowl, 40 to 45 minutes. Preheat the oven to 400F while the cakes are proofing. Using a razor blade dipped in flour, cut a semicircular line 1/6 inch deep into the top of each cake. Put the cakes to bake 20 minutes on the middle rack of the oven. Turn the oven down to 325F and continue baking another 20 minutes. Turn the oven off and let the cakes finish cooking in the dying oven another 5 to 10 minutes. The cakes are done when a metal skewer inserted at the center of each comes out dry and burning to the top of the hand. Remove from the oven, unmold on a cake rack, and cool completely. Wrap the cakes in aluminum foil and store 2 days in a breadbox before serving. Serve lightly dusted with confectioners' sugar. >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Chocolate Almond Panettone Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Cups all-purpose flour (3 to 3 1/2 cups) 1/3 Cup sugar 1 Package Fleischmann's(r) Quick-Rise Yeast 3/4 Teaspoon salt 3/4 Cup evaporated milk 1/3 Cup butter or margarine 1/4 Cup water 3 eggs -- at room temperature 1/3 Cup mini semi-sweet chocolate chips 1/3 Cup blanched slivered almonds -- coarsely chopped Set aside 1 cup flour. In large bowl, combine remaining flour, sugar, undissolved yeast and salt. Heat milk, butter and water until hot to touch (125F to 130F). Gradually stir hot liquids into dry ingredients. Mix in 2 eggs and enough reserved flour to make stiff dough. Let rest in bowl 10 minutes. Stir in chocolate chips and almonds. Divide dough in half; place in 2 well-greased 1-pound coffee cans. Cover; let rise in warm, draft-free place until dough rises to within 1/2-inch of rim, about 1 hour. Beat remaining egg with 1 tablespoon water; brush tops with egg mixture. Bake on lowest oven rack at 350F for 35 minutes or until golden brown. Cool in cans on wire rack 5 minutes; remove from cans to complete cooling on rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 4982 4886 0 0 0 0 0 26366 0 14 * Exported from MasterCook * Italian Panettone Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Cups all-purpose flour 1/3 Cup sugar 1 Package Fleischmann's(r) Active Dry or Rapid Rise Yeast 3/4 Teaspoon salt 3/4 Cup evaporated milk 1/3 Cup butter or margarine 1/4 Cup water 3 eggs 1/2 Cup mini semi-sweet chocolate morsels 1/2 Cup chopped pecans or walnuts -- toasted 1/2 Cup dried chopped fruit OR 1/2 Cup candied fruit In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120F to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover batter and let rest 10 minutes. Proceed with recipe.) Stir batter down; stir in chocolate morsels, nuts and fruit. Place batter in two well-greased 13- to 16-ounce coffee cans, dividing evenly. Cover; let rise in warm, draft-free place until batter rises to within 1/2-inch of rim, about 30 to 45 minutes. Beat remaining egg with 1 tablespoon water; brush on tops. Bake on lowest oven rack at 350F for 30 to 35 minutes or until done. Cool in cans on wire rack 5 minutes; remove from cans to wire rack to cool completely. Cuisine: "Italian" Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 111 0 515 20148 4149 0 0 0 0 0 26366 0 0 0 * Exported from MasterCook * Panettone #6 Recipe By : Serving Size : 32 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages regular or quick-acting active dry yeast 1 Cup warm water (105 to 115F) 1/2 Cup sugar 1/2 Cup margarine or butter (1 stick) -- softened 3 eggs 1 Teaspoon salt 1 Teaspoon grated lemon peel 1 Teaspoon vanilla 5 Cups all-purpose flour (5 to 5 1/2 cups) 1/2 Cup golden raisins 1/2 Cup chopped citron 2 Tablespoons pine nuts or walnuts Margarine or butter -- softened Dissolve yeast in warm water in large bowl. Stir in sugar, 1/2 cup margarine, the eggs, salt, lemon peel, vanilla and 2 1/2 cups of the flour. Beat until smooth. Stir in raisins, citron, pine nuts and enough flour to make dough easy to handle. Turn dough onto lightly floured surface; gently roll in flour to coat. Knead about 5 minutes or until smooth and elastic. Place in greased bowl; turn greased side up. Cover and let rise in warm place 1 1/2 to 2 hours or until double. (Dough is ready if indentation remains when touched.) Punch down dough; divide in half. Shape each half into round loaf, about 6 inches in diameter. Place each loaf in ungreased round pan, 8 1 1/2 inches. Cut an X shape 1/2 inch deep on top of each loaf. Generously grease one side of a strip of heavy brown paper, about 25 4 inches. Fit and coil paper around inside of pan, greased side toward center, forming a collar; fasten with paper clip. Repeat for second loaf. Cover and let rise about 1 hour or until double. Heat oven to 350F. Bake 35 to 45 minutes or until golden brown. Remove loaves from pans to wire rack; remove paper. Brush margarine on tops of loaves; cool. 2 loaves (16 slices each) ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker(r) Recipe. Copyright: "(c) General Mills, Inc. 1998." Yield: "2 Loaves" >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 4489 2429 0 14 0 20084 0 0 2394 0 5472 26366 * Exported from MasterCook * Panettone #7 Recipe By : "The Recipe Encyclopedia" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Mixed Fruit -- Coarsely Chopped 2 Tbsp Candied Mixed Peel 2 Tbsp Orange Juice 1 Env Active Dry Yeast 1 Tsp Sugar 2 Tbsp Lukewarm Water 3 C All-Purpose Flour 1/4 C Butter -- Chopped 3 Eggs -- Lightly Beaten 1/4 C Sugar 1/2 C Lukewarm Milk Extra Milk For Glazing 1. Brush an 8-inch charlotte pan or 9x5-inch loaf pan with oil or melted butter. Combine fruit, peel and orange juice in a small bowl and set aside while preparing the rest of the cake. 2. Combine the yeast, sugar and water in a bowl; blend until smooth. Leave, covered with plastic wrap, in a warm place for 10 minutes or until foamy. 3. Sift flour into large mixing bowl, add butter. Rub butter into flour with fingertips for 2 minutes or until mixture is fine and crumbly. Add fruit mixture, stir until well mixed. 4. Combine eggs, sugar and milk; stir in yeast mixture. Make a well in center of flour, add liquid. Mix to a soft dough. 5. Turn the dough out onto a lightly floured surface. Knead for 5-10 minutes or until the dough is no longer sticky. Place in a bowl and leave, covered with plastic wrap, in a warm place for 30 minutes or until well risen. Shape the risen dough into a loaf. Place in pan, and let rise in a warm place for 30 minutes. 6. Preheat oven to moderately hot 400F. Brush the dough with extra milk, bake for 15 minutes; reduce the heat to moderate 350F, bake for 1 hour more or until the Panettone is well browned and cooked through. If necessary, cover it loosely with foil to prevent over browning. When cooked it will sound hollow when tapped. >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Panettone #8 Recipe By : "The New York Times Cookbook" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Hand Made Holiday Breads Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tbsp Yeast -- (2 Pkg) 1 C Lukewarm Water 1/4 Lb Butter -- Melted 2 Tsp Salt 1/2 C Sugar 2 Eggs -- Beaten 3 Egg Yolks -- Beaten 5 1/2 C Flour -- Approx 1 C Thinly Sliced Citron 1 C Seedless Raisins Yield: 1 large loaf 1. Soften the yeast in the water. 2. Mix the butter, salt, sugar, eggs and egg yolks. Add the yeast and butter mixture to 5 cups flour and stir until blended. Knead on a floured board until smooth and free from stickiness, adding more flour as needed. The dough should be soft. Knead in the citron and raisins. 3. Place the dough in a greased bowl, grease the surface, cover with a towel and let rise in a warm place (80 to 85 F) until doubled in bulk, or about 2 hours. 4. Knead the dough again until smooth. Place in a greased 3-quart pudding pan or other round pan, brush the top with melted butter, cover and let rise again until doubled in bulk, or about 40 minutes. Using a sharp knife, cut a deep cross in the top of the loaf. 5. Bake in a preheated 425F oven until the surface begins to brown, or about 8 minutes. Reduce the oven temperature to 325F and bake about 1 hour longer. >From: Beth (BethanyO@aol.com) - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n063 --------------- -------------- BEGIN bread-bakers.v099.n064 -------------- 001 - "keith johnson" Subject: Romanian Bread Date: Wed, 01 Dec 1999 13:51:22 -0800 Anyone out there have a recipe for breads from Romania? Thanks Keith HotBot - Search smarter. http://www.hotbot.com --------------- MESSAGE bread-bakers.v099.n064.2 --------------- From: "Sue & Sam" Subject: clear flour Date: Tue, 30 Nov 1999 17:45:14 -0500 I erred in saying that clean flour was "clear rye" It is simply "clear" and a grind of wheat. Recipe still works just fine, tho. Sam --------------- MESSAGE bread-bakers.v099.n064.3 --------------- From: Jeff and Pam Michael Subject: (no subject) Date: Thu, 02 Dec 1999 07:29:37 -0600 I am new to the list and have found mention of a Carolina Rice bread, I would love to have that recipe if someone would e-mail me privately or just place it on the list. Thanks very much. Pam --------------- MESSAGE bread-bakers.v099.n064.4 --------------- From: kbusbin@superioruniformgroup.com Subject: Diastatic Malt Powder Date: Mon, 29 Nov 1999 12:22:04 -0500 I would like to know if there is someone who has experience with Diastatic Malt Powder. Is this something I can use for every loaf of bread (sweet or savory)? Are there any helpful hints, recommendations, or other information someone can give me about Diastatic Malt Powder. I look forward to your reply. Thanks - Kelly --------------- MESSAGE bread-bakers.v099.n064.5 --------------- From: Benjamin Strong Subject: Zojirushi Swap Date: Sat, 20 Nov 1999 14:23:17 -0600 I have a Zoji BBCC-V20 in like-new condition. I believe it is their latest model. The two pound horizontal loaf is too big for the two of us. I would like to swap it for a BBCC-S15, the discontinued 1.5 pound vertical loaf model - preferably with the "Finish Pan" that was formerly available from a nice guy in Florida, who distributed Zoji before he died. Please respond to ben@strongb.com or Fax: 850-477-3133. --------------- MESSAGE bread-bakers.v099.n064.6 --------------- From: mary hettich Subject: matzo meal Date: 27 Nov 99 11:50:24 EST matzo meal can also be used instead of bread crumbs, flour, etc for breading when frying. it can't be used for bread because no bread is eaten during passover. it's flour and water, baked and then ground. joyce ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. --------------- MESSAGE bread-bakers.v099.n064.7 --------------- From: "mew1925" Subject: for Ewdeitz Date: Sat, 27 Nov 1999 10:34:21 -0600 Hello all! Esther, I have two bread machine books which I use as my "bibles"! Bread Machine Magic and More Bread Machine Magic both by Linda Rehberg and Lois Conway. Also, any and all of the Electric Bread series are great. Good luck! Mary Ellen "Bake something; you'll feel better." (Peter Fresulone) --------------- MESSAGE bread-bakers.v099.n064.8 --------------- From: Anita Burns Subject: Using regular recipes Date: Tue, 30 Nov 1999 07:28:54 -0800 I have an Oster breadmaker - an early Xmas present from my mother. I am a veteran "by hand" bread baker. After figuring out that Bread Flour was a must, my bread is great. However, I would like to use my old recipes for hand-made bread. Has anyone had success in converting regular recipes to bread machine ones? If you reply personally insead of on the list, please reply to Shanti3@usa.net. If you reply to GTE, I won't get it. --------------- MESSAGE bread-bakers.v099.n064.9 --------------- From: "R K Johnson" Subject: oven spring Date: Mon, 29 Nov 1999 19:46:53 -0500 Does anyone have any ideas as to why one loaf has great oven spring and another has little or none? It doesn't seem to vary with oven temperature or time of bake, and I can't tie it down to any one recipe. In either case the bread tastes good, but the ones with good oven spring look so much more attractive. I've even let some rise in the pan lots more than double and had good results, but also have had fallen loaves when doing that? Maybe engineers shouldn't make bread? --------------- MESSAGE bread-bakers.v099.n064.10 --------------- From: Andie Paysinger Subject: Bread machine - yet another Date: Sat, 27 Nov 1999 18:10:43 -0800 Well, I bought another bread machine today. While wandering through Costco I came across an Oster Expressbake - 58 minute bread machine. Supposed to finish a loaf of bread in less than an hour. Sounds impossible, however I will try it out and report on my results in a future post. -- 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.n064.11 --------------- From: "James Lawler" Subject: LOOSE BREAD Date: Sun, 28 Nov 1999 16:54:25 -0500 Jens: The following is from Laurel's Kitchen Bread Book - If the bread tastes yeasty and looks gray, its rising was too long or too warm or both. Or you may have used too much yeast. The loose crumb of the bread can be caused by a number of things - too much flour and too little kneading; overkneading, overfermenting, overproofing. Also too much wheat germ, bran, oat flakes. I make my bread by hand also and really enjoy it. Keep at it. -- Jim Lawler -- jimmyl@dreamscape.com -- --------------- MESSAGE bread-bakers.v099.n064.12 --------------- From: "Linda Rehberg" Subject: Sourdough affecting bread pan coating? Date: Wed, 01 Dec 1999 20:04:55 PST Jen, sourdough can certainly affect your bread pan over time, especially if you let it sit in the pan to "sour up" overnight before mixing. I've had it "corrode" the metal on one of my paddles. Your best bet to replace the pan is to contact Regal about a new one....have the model # of your bread machine handy. Their web address is http://www.regalware.com/ Linda Rehberg co-author of the Bread Machine Magic cookbooks ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v099.n064.13 --------------- From: TJCCCT@aol.com Subject: Re: Digest bread-bakers.v099.n062 Date: Sun, 28 Nov 1999 11:38:36 EST Hi, I'm new and want to thank all of you contributors for such a great and informative website. Reggie was kind enough to send me a recipe for Irish Brown Bread which I've been making ever since. Does anyone have any suggestions to "lighten" up whole grain breads? Mine are so dense, they are hard to cut. I don't like to use dairy products or very much white flour as I'm looking for a healthy loaf of bread. And Brian, from Australia, who is looking to do an apprenticeship with an American Bakery. Try King Arthur Flour. They had a Russian lad there for while. They might be interested. Thanks everyone. Jeanne from Connecticut --------------- MESSAGE bread-bakers.v099.n064.14 --------------- From: LAllin@aol.com Subject: Re: Digest bread-bakers.v099.n062 Date: Sat, 27 Nov 1999 08:46:13 EST I highly recommend Bread Machine Magic and More Bread Machine Magic. There is a third in the series from the same authors; it is a book of tips - Bread Machine Magic Helpful Hints, or something similar. All are excellent. In a message dated 11/27/99 6:47:26 AM Central Standard Time, bread-bakers-errors@lists.best.com writes: > From: Ewdeitz@aol.com > Subject: Cookbooks > Date: Tue, 23 Nov 1999 10:02:13 EST > > > I am a new user of a bread machine and would like to have suggestions as to > the best bread-machine cookbooks to get, as a supplement to the instruction > manual that came with the machine. > > Thanks. Esther > --------------- MESSAGE bread-bakers.v099.n064.15 --------------- From: "Frank Brewster" Subject: Fw: Baking Information Date: Sat, 27 Nov 1999 22:44:42 -0800 I received this from Mr. Prejean, and it is certainly comprehensive. Frank Brewster. -----Original Message----- From: Willie J. Prejean To: frankb@penn.com Date: Saturday, November 27, 1999 7:34 AM Subject: Baking Information >Hello Frank, >You said in an E-Mail from bread-bakers-errors@lists.best.com that you were >a rank amateur, and would appreciate advice from any of you experts. >(Everybody >else is an expert in my book.). > >I don't consider myself as an expert, but I have a web page titled "Willie >Prejean's >Baking and Baking Science" with lots of information on baking plus >demonstrations >on how to make many types of breads, pastries, etc. including recipes. You >are invited >to visit the URL at: >http://users.accesscomm.net/prejean/ > >Willie from Spring, Texas a suburb of Houston, Texas. > > > --------------- MESSAGE bread-bakers.v099.n064.16 --------------- From: DataSmith@microdsi.net (DataSmith) Subject: Re; bread flour vs. all-purpose flour Date: Sat, 27 Nov 1999 12:24:35 -0500 Hi Phyllis, I've used both with hand-made, Cuisinart, and Kitchen Aid.methods, and I have found no reason why one can't use bread flour. You may be interested to know from me, though, that I think the Cuisinart has the KA beaten hands-down for ease of use in mixing the dough. (Here come the flames! Ha! ha!) I've always had trouble with the dough riding up toward the top when using the KA and gotten mixed results with the texture of the bread, but this opinion is probably only the result of my being more used to the peculiarities of the Cuisinart and how to "fix" them. Experienced KA bread bakers out there are welcome to "fry me" and tell me what I should do to be more consistently successful with the KA. I hope they offer their responses, because I'm interested to hear them. Right now I use my KA for cakes and cookie mixes and making meringues. Hope this helps, Frank Cavalier --------------- MESSAGE bread-bakers.v099.n064.17 --------------- From: "Jodi L. Wittlin" Subject: matza meal Date: Sat, 27 Nov 1999 10:38:31 -0800 (PST) hello all: this is my first time posting to the list, but i coudln't resist this question. someone asks about using matza meal, and what it is.... matza meal is crunched up matza. i doubt you would find a bread recipe using it, since the point of matza meal is to substitute in recipes for flour or bread crumbs during PASSOVER...during which bread (and all leavened foods, including cookies, beer, etc) is forbidden. usually during the holidays, my mom uses it as a substitute for binder where she might use flour or bread crumbs...for example, in meatballs. however, one might try to experiment using matza meal in bread...since i have to suffer with it for eight days during passover, i generally avoid it during the rest of the year!! good luck, jodi __________________________________________________ Do You Yahoo!? Thousands of Stores. Millions of Products. All in one place. Yahoo! Shopping: http://shopping.yahoo.com --------------- MESSAGE bread-bakers.v099.n064.18 --------------- From: Yvonne58@aol.com Subject: Re: Digest bread-bakers.v099.n062 Date: Sat, 27 Nov 1999 08:38:41 EST Hello, all. I have been lurking since I found this site listed in a KA catalog, it's been quite interesting & educational. This message is for Frank Brewster, who "substantially knows nothing". The book that really educated me about bread & making bread is by Elizabeth David, "English Bread and Yeast Cookery", published by Biscuit Books, Newton, MA, new American edition. I think I got mine at Borders. Anyway, it's a bit dated, as it was originally written in 1977, but the basic facts remain the same. If you are interested in how to make bread & a bit of bread history, this is a great book. It makes an interesting read as well as having lots of recipes for (primarily) English (Scottish, Irish, some continental) style breads. The American edition has measures for American cooks as well as the British ones. I began with the basic bread recipe, and have gone on from there. Once you understand the way different ingredients work, it's fun to experiment & see what you get. The basic bread recipe makes a wonderful loaf for toasting, but tends to get a little dry for sandwiches by day 3. I could go on forever, I suppose. If you have any questions, email me Yvonne58@aol.com (I can't remember if this will automatically be in my post somewhere...computer challenged as I am). Good luck & happy baking! Yvonne --------------- MESSAGE bread-bakers.v099.n064.19 --------------- From: Andie Paysinger Subject: Oster Expressbake machine Date: Sat, 04 Dec 1999 17:16:01 -0800 Well, I have tried the Oster expressbake machine and it does a pretty good job. I tried both mixes and my own recipes 1 1/2 and 2 pound loaves. I did not try the dough setting or the whole wheat setting. I did make a loaft of whole wheat on the 80 minute setting. I am pleased with all the loaves, none had to be tossed out. (Something that has happened in the past with other machines). You do have to use rapidrise yeast if you use the 58 minute or 80 minute Expressbake settings (so if you are using one of the packaged mixes you don't use the packet of yeast that is included. The bread does not rise as much on these setting, however I like a denser loaf when I am making a fruited bread and the crust is what I like, a bit thicker and more like a rustic European loaf. The other settings are Basic, - 3 hours; French, - 3 hours, 50 minutes; Sweet, - 2 hours 50 minutes; Whole Wheat, - 3 hours 40 minutes; Dough/Pasta (1 hour, 30 minutes) prepares dough for rolls, specialty breads, pizza, for hand-shaping. and Bake ( 1 hour) this setting for making jams. For the price ($60.00) this is a great deal. -- 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.n064.20 --------------- From: "Jazzbel" Subject: Re: What makes good taste? Date: Sat, 27 Nov 1999 16:09:15 -0500 Frank Brewster wrote in his subject line: | Subject: What makes good taste? | "The primary requisite for writing well about food is a good appetite.'' A.J. Liebling | - In note V099.n061.1, “Jazzbel” says that “Granary flour is a whole-wheat | flour with added malt wheat flakes.” Is this a valid definition? Ken Larsen originally inquired about the granary bread he tasted while traveling in England. Granary Meal is a proprietary recipe(Like Coca-Cola) of Granary Foods. The substitute recipe I gave came from the English edition of Good HouseKeeping. Elizabeth David suggests no substitute but says Granary Meal contains rye in addition to malted wheat flakes. I suppose one can experiment with his own recipe, perhaps substituting some of the flour for rye.. And what | are malt wheat flakes? Malt is a grain which is sprouted, dried, then ground. Barley malt is the most common. This is wheat malt. Therefore, fine bulgur wheat is a good candidate for a substitute. I am told that malted wheat flakes are available from KA--but KA is beyond reach for me. |And, pray tell, what means “AFAIK”? | AFAIK it used to mean "As far as I know". | - Your readers rave about the taste of some breads in Germany. Do you know, | what is the secret ingredient? Joe Ortiz concluded in "The Village Baker" that it is a drop of the baker's sweat. :-)) Later, Jazzbel --------------- MESSAGE bread-bakers.v099.n064.21 --------------- From: Andie Paysinger Subject: Panetone recipe - Date: Sun, 28 Nov 1999 08:27:39 -0800 This is a recipe that can be done either in a bread machine or by hand. By hand, knead for at least 10 minutes after you have added the fruit. (Press flat, sprinkle on the fruit and nuts, fold in thirds turn 90 degrees, fold in thirds again and knead for 5 minutes, repeat the folding and knead an additional 5 minutes. This will distribute the fruit and nuts well and will give a fine crumb. 3/4 cup milk 1 egg 3 tablespoons butter or margarine, melted and cooled 3 cups bread flour 2 tablespoons honey or light molasses 1 1/2 teaspoons anise seed, crushed 3/4 teaspoon salt 1 teaspoon rapid rise yeast 1/3 cup sultanas (golden raisins) 1/3 cup currants 1/3 cup citron, finely chopped 2/3 cup walnuts or pecans, coarsely chopped. Warm milk to 110F, whisk egg slightly and add to milk. Place in bread pan. Add flour, honey, anise seed, salt and yeast. Start cycle, sweet, rapid, if available. After ingredients are well-mixed, add the butter or margarine. Allow the knead cycle to run several minutes until dough ball appears very smooth and elastic. Add fruit and nuts. -- 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.n064.22 --------------- From: Lobo Subject: Aussie Baker Date: Sat, 27 Nov 1999 10:31:08 -0700 Bryan wrote: > I'm Bryan from Australia and have only recently signed up on the list. ... > I am currently doing my last year in my apprenticeship ... I was just > wondering whether anyone knows of any bakeries that would employ bakers > from overseas like an exchange program so that I can gain some experience > working in international bakeries. There's a wonderful chain here called Great Harvest Bread. They're based in Billings, Montana (sorry, I don't have the address at hand, but you can probably find it on a Yellow Pages URL). Their franchises are in various cities in the West, Colorado Springs, Colorado to name one. I considered buying their franchise at one time. I went to the local store and inquired about working for them. I wanted to learn more about the business and also whether I had the stamina and could maintain a continuing interest in such an endeavor. I offered to work for free. (I was interested in opening the store in a different state.) The owner was extremely kind and helpful. He spent an hour and a half talking to me. But he had all the staff he needed, and was honest in telling me that he wouldn't want to invest time and training in someone (even a free employee) who might then take the recipes and methods and not buy the franchise. Anyway ... short story made long ... Great Harvest makes a variety of wonderful breads, muffins and cookies, sells to restaurants and the public, and might be a good place to inquire. --------------- MESSAGE bread-bakers.v099.n064.23 --------------- From: LAllin@aol.com Subject: Re: Digest bread-bakers.v099.n062 Date: Sat, 27 Nov 1999 08:46:21 EST In general, bread flour should be used in making raised breads; it has a higher gluten content and that is what makes for a well raised loaf. All-purpose flour is often used in quick breads; but, there don't need to rise like a yeast bread. Some folks do use all-purpose flour for raised bread but fortify it with gluten (available in health food stores as Vital Gluten). In a message dated 11/27/99 6:47:26 AM Central Standard Time, bread-bakers-errors@lists.best.com writes: > From: "Phyllis Tesch" > Subject: using KitchenAid for Bread > Date: Fri, 26 Nov 1999 16:07:02 -0600 > > > I have been lurking for months. It's a great group. But now I have a > question. > > I recently bought a KA5ss (325 watts, 5 qt bowl) especially to make bread > (the bread machine didn't handle the rye bread recipes I was anxious to try). > > > When I mentioned the KA to some friends, someone asked if I would stop using > bread flour. The thought was that bread flour is for bread machines and I > should use regular all-purpose flour in the KA. It doesn't help that the KA > book that came with the machine has bread recipes with all-purpose flour. > But the new KA book recipes are almost word for word the same as recipes in > a much older book I have for an old KA 4c (1977). > > In the recent past I made bread in the cuisinart and (infrequently) by hand > and always used bread flour. > > Any thoughts about bread flour vs all-purpose flour? > --------------- MESSAGE bread-bakers.v099.n064.24 --------------- From: hensley@columbus.rr.com Subject: Sourdough in Bread Machine/Cookbooks Date: 29 Nov 99 20:59:19 Eastern Standard Time It's a good one.. For cookbooks, I have a basic one..Betty Crocker, that makes excellent French Baguettes. I also have Crust and Crumb (even signed by Peter thanks to Bread-Bakers!!), and Also More Bread Machine Magic, and Rustic European Breads. Some of these are great for doughmaking in the machine. I personally like Crust and Crumb, and More Bread Machine Magic for the machine. All these give recipes for 2-3 size loaves. Enjoy everyone..Now is the time to bake!! Jenny * Exported from MasterCook * Sourdough French Bread 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water 3/4 Cup healthy active sourdough starter 1 1/2 Tablespoons sugar 3/4 Teaspoon salt 3 Cups bread flour 1 1/2 Teaspoons active dry yeast Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the French or Basic/White cycle and press start. - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : You may need to add 1 Tbsp. Water or Flour at a time if and as needed to obtain a smooth ball of dough. Nutr. Assoc. : 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n064.25 --------------- From: "Alan Jackson" Subject: Re: using KitchenAid for Bread Date: Sat, 27 Nov 1999 09:36:23 -0600 Bread flour is much higher in protein than all-purpose. It is primarily the protein content that causes the bread to hang together. Cake is crumbly because it uses cake flour (low protein) and added fats (which inhibit polymerization of the protein). Don't use bread flour for pie crust, or cake flour for bread! 8-) All-purpose will work, but poorly, for both, since it is a compromise. The other issue is that all-purpose flour varies widely across the country, generally being more like bread flour in the north, and more like cake flour in the south. This is related to using hard (or winter) wheat - high protein, vs. soft (or spring) wheat - low protein. On Fri, 26 Nov 1999 16:07:02 -0600 "Phyllis Tesch" wrote: ...snip > When I mentioned the KA to some friends, someone asked if I would stop using > bread flour. The thought was that bread flour is for bread machines and I > should use regular all-purpose flour in the KA. It doesn't help that the KA > book that came with the machine has bread recipes with all-purpose flour. > But the new KA book recipes are almost word for word the same as recipes in > a much older book I have for an old KA 4c (1977). > > In the recent past I made bread in the cuisinart and (infrequently) by hand > and always used bread flour. > > Any thoughts about bread flour vs all-purpose flour? > > > -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | ajackson@icct.net | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v099.n064.26 --------------- From: DataSmith@microdsi.net (DataSmith) Subject: Re: Loose bread Date: Sat, 27 Nov 1999 12:16:56 -0500 Hi Jens, If it's any help, I use 2 teaspoons of dry yeast granules to make a loaf of bread. However, my bread recipe may be quite different from yours. Over the last 21 years, I've experimented with different rising methods and amounts of yeast, flour, etc. and have occasionally factored in tidbits I've read in articles about bread baking. The last information I learned was while studying at Giuliano Bugialli's cooking school in Italy. It was using a sponge. I've found that making a sponge first, then adding it to the rest of the flour always gives me consistent results as far as the texture and taste of the bread. The method incorporates a tip that Bugialli gave us about being able to tell when the sponge had "doubled" in bulk. He had us sprinkle a light coating of flour (about 1/8 cup) over the sponge and cover it with a dry towel. When the coating of flour had separated into "little islands," the sponge was ready to add to the flour and mix. Another trick I use was learned from reading an article about a bread baker in France. I used to use 1 cup of warm water for the yeast mixture. I now use 1/2 cup warm water and 1/2 cup of beer. The beer aids in the rising and you don't taste it at all in the final product. Lastly, a great site to visit about baking in general is Willie Prejean's site. It is a gold mine of information about every kind of baking imaginable. Mr. Prejean is well-versed in all of the chemistry involved in the rising process. A visit to his site would be well-worth your time. It's at: http://users.accesscomm.net/prejean/index.html Be patient while the graphics load. Many illustrations are provided to allow you to see what the stages of baking really look like. If you have any more questions, I'm here to help as best I can and I'm sure you'll have plenty of responses from our other members. Sincerely, Frank Cavalier --------------- MESSAGE bread-bakers.v099.n064.27 --------------- From: "Bill Hatcher" Subject: Re: Loose bread Date: Sat, 27 Nov 1999 07:58:52 -0500 Hi Jens - I suspect you have already diagnosed your problem(s). Sounds to me like you are probably both using too much yeast, and quite likely allowing too much rising time. I suggest you start by reducing the amount of yeast by one teaspoon at a time until you start getting satisfactory results. For the rising times, most recipes will specify to "allow to rise in a warm place until doubled in bulk." First, you want a WARM place, not a hot one; in the summer time, I just leave my bread on a counter with a cloth over it to keep out contaminants. In the winter time, I turn on my kitchen range oven on low just long enough to get it warm, then turn it off. After I check to make sure that the temperature is not over about 85 degrees Fahrenheit, I put the covered dough in there to rise. I check it once per hour or so to make sure it has not cooled too much and reheat as necessary (remove dough from oven while reheating). It is difficult for many people to judge when dough has "doubled in bulk" using the usual container with a small bottom and sloping sides, so it is not a bad idea to get a container with a flat bottom and straight sides to make it easier to tell when doubling has occurred. [[am sending this direct as well as to the list so you don't have to wait for the digest]] Best of luck! - - - Bill Hatcher Bill's Raceworld Goodies for the NASCAR fan http://www.vstore.com/vstorecar/billsraceworld/ > --------------- MESSAGE bread-bakers.v099.n062.2 --------------- > > From: "Jens P. Maudal" > Subject: Loose bread > Date: Sat, 20 Nov 1999 12:33:30 +0100 > > > We experiance two major problems with our bread baking, one is a > smell and > taste of yeast form the bread. am i right in assuming this is due to using > too much yeast. > > Secondly the bread becomes too loose, falls appart when spreading and > eating it. Is this again because we are too much yeast or may we > should cut > down on the time the breads are left for the second rising. > > I am not using a bread machine, baking the old fashioned way. > Thanks for any comments. > -- > Jens P.Maudal e-mail: jens.maudal@c2i.net > Drammen > Norway --------------- MESSAGE bread-bakers.v099.n064.28 --------------- From: Haacknjack@aol.com Subject: Frank Brewster, Jens Maudel, Lynn Cragholm, Spiffy Date: Sun, 28 Nov 1999 22:12:35 EST Goodness, I seem to have had all my buttons hit! First, Spiffy asked for a source for replacement parts. In the U.S.A. at least, try the aptly-named Culinary Parts Unlimited: 800/543-7549. I and friends have used them often, and they have not failed us yet. Of course, the more detailed info you can provide about the original machine (brand, model number, perhaps approximate purchase date) will assist them in identifying the correct part from their massive stock. Lynn Cragholm asked about matzoh meal ... as a half Christian/druid/whatever and half social-Jewish household, I usually have a box on the shelf. I've never used it in BREAD, however. It substitutes nicely for bread crumbs in casserole toppings or breading meat or vegetables for sauteeing. I have some good Passover cake recipies that use matzoh meal...if you want them, write me direct and I'll happily supply. Frank Brewster asked about AFAIK (As Far As I Know) and about what makes a good "protein-taste" bread -- add at least SOME whole wheat or rye flour. The crusty French or Italian bread that seems to be utterly "white flour" probably contains a bit of rye (perhaps 1/2 cup to 4 cups of white). This little touch makes a very perceptible difference. Maybe it's the same idea as the ginger that showed up in two of the "bread-enhancer" recipies last posting!! Jens Maudel asked about "loose" bread. I would offer three possibilities -- (1) underkneaded (I can't say that I have EVERY over-kneaded a bread...worked in too much flour in the process occasionally, but never over-KNEADED...) (2) Over-risen (it's better--within sensible limits--to put the bread in the PREHEATED oven a little to soon than a little too late) (3) Under-fatted ... full loaves of bread with NO fat or oil at all will go stale much faster than their greased brethren. Bread goes stale faster when refrigerated than when left (covered) at room temperature. If you're going to eat the loaf the day you bake it, there's no big difference. But, if you intend to nibble over a week or so, be sure to include some butter, oil, or even whole milk to enhance the "keeping" qualities. The bread enhancer recipies last posting that included lecithen might also do the trick. Best of luck to everyone, I'm enjoying these conversations. --------------- END bread-bakers.v099.n064 --------------- -------------- BEGIN bread-bakers.v099.n065 -------------- 001 - "Sue & Sam" Subject: Grissini Torinesi - Breadsticks from Turin Date: Sun, 28 Nov 1999 07:38:40 -0500 Tried this the first time for Thanksgiving and they were excellent. They were even better two days later when they were overheated in the oven and developed a great hard crust and a nice chewy interior. * Exported from MasterCook * Grissini Torinesi - Breadsticks from Turin Recipe By : Galli 1/2 cup warm water 5 1/2 cups bread flour 2 tsp salt 1 1/4 cups cool water 1/2 cup biga 1 tbsp unsalted butter 1 tbsp extra virgin olive oil Dissolve yeast in small bowl - 15 minutes. Place flour in large bowl, stir in salt and add yeast, cool water and biga. Mix. Knead while turning bowl. Fold from side of bowl to center vigorously. Slap dough back into bowl. and knead until dough comes away from sides cleanly. Knead on surface about 20 minutes on and off. Return to bowl. Form well in center and break butter into small pieces adding it to well along with olive oil. Gently knead until thoroughly incorporated. Dough will come apart, but will come together again. Shape into ball. Place in oiled covered bowl and let rise. about 1 hour. Turn onto well floured surface. With fingertips press out most of air while forming into 9" x 6" rectangle. Fold about 1/2" of farthest edge toward you like wrapping silverware in napkin. Introduce some tension so that roll is tight and try not to extend length. It will be a fat roll - about 6" in diameter - when done. When you reach edge nearest you, seal edge with heel of hand. Rub olive oil on section of work area about 1 1/2 times the size of the roll. Place roll here, cover and let rise about one hour. Preheat oven 425. Have 2 baking sheets ready. Uncover dough roll and brush it all over with oil. Using sharp serated knife, cut dough crosswise into 1/4" wide pieces, pulling each piece gently away from roll as you cut it. Cut several pieces at a time and then form them into bread sticks. With one hand, grasp top and other the bottom of each piece. Pick it up and gently move hands outward and parallel. The dough will begin to stretch easily once it is lifted from surface. Stretch to about 12" in length and place cross\wise on baking sheet. Mist generously, and place in oven. Bake 5 minutes and then mist again. Bake about 20-25 minutes. GRISSINI AL SESAME - with sesame seeds Prepare dough to point where it is brushed with olive oil. Measure one cup sesame seeds and drop generous handfull alog length of roll and then spread them all along with finger. As you cut dough, pull remaining pieces through seeds. Continue as above. GRISSINI AL PAPAVERO - with poppy seeds As above, but substitute poppy seeds for sesame seeds. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n065.2 --------------- From: Lynn E Cragholm Subject: Date: Sat, 27 Nov 1999 16:05:47 -0900 I am submitting a wonderful potato dough recipe that originally appeared in the 1977 More-with-Less Cookbook published by Herald Press. The recipes and "suggestions by Mennonites on how to eat better and consume less of the world's limited food resources" were compiled by Doris Janzen Longacre. Edna Ruth Byler's Potato Dough Baked Goods (Edna Ruth Byler, Akron, PA, was widely known through the early lean years for baking classes she held, teaching her master recipe) Dissolve 3 pkg dry yeast in 1 cup lukewarm water Mix in large bowl 1 qt scalded milk 2 cups mashed potatoes (no milk or butter) 1 cup fat (half butter, half margarine) 1 cup sugar Let cool to lukewarm, then add Yeast mixture 6 cups flour Let stand until mixture foams (about 20 minutes). Add 2 eggs, beaten 1 Tbl salt 11-12 cups flour (a little more or less; the dough should be soft) Turn out onto floured board and knead until satiny. Let rise in warm place until doubled in bulk. The dough then may be used to form doughnuts, cinnamon buns, sticky buns, or dinner rolls, which are covered and left to rise until not quite doubled. The doughnuts then are fried in hot shortening at 375 degrees. When drained and while still hot, they are dipped into a glaze of one's choice and a chopstick is inserted through the holes so a number of doughnuts drain over the bowl of glaze until the next doughnuts are ready to be dipped. The cinnamon buns, sticky buns, and dinner rolls are baked at 400 degrees for approximately 8 minutes on the lower oven rack, then shifted to the upper rack for approximately another 8-10 minutes. Coffee cake may be made by putting leftover bits of dough into a greased pan. Dab or punch holes in the dough, spread with butter, and sprinkle sugar and cinnamon on top. Let rise until not quite double, then bake as described in the paragraph above. When I make this wonderful potato dough, I divide it into fourths and make a batch each of doughnuts, cinnamon buns, sticky buns, and dinner rolls, and create a coffee cake with the leftover dough scraps. The yield of the productive day may be frozen after the baked goods have cooled. Wrap them well and place in large plastic bags. ________________________ In closing, I submit this information that appeared in the 16 November 1999 issue of Tidbits of the Tundra published in Anchorage, Alaska by Bobo Bunch Publishing. Email bobobunch@netscape.net "The workers at a bakery in Connecticut used to play a game at lunch time. They would play catch with a tin pie plate from the bakery. The game became so popular that the idea was picked up commercially. Soon the disks were copied in plastic and embossed with the name of the pie company : Frisbee." ___________________________________________________________________ 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.n065.3 --------------- From: "Sue & Sam" Subject: a Great Rye Bread - Sam's Rye Bread Date: Mon, 29 Nov 1999 17:13:37 -0500 I had tried both Geenstein's and Bernenbaum's recipes. They both had = good parts, so I combined them as follows. This is a delicious loaf of = rye! It takes a bit of time, but it is worth it. Sam's Rye Bread Recipe By : Taken from Greenstein and Bernenbaum's rye bread recipe's (For Poolish) 1 tbsp moist yeast or 1 tsp dry yeast 2 tbsp sugar 1 1/2 cups organic white flour with germ 1 1/2 cups clear rye flour 3 1/2 cups warm water ground up caraway seeds 1 tbsp rye flour (King Arthur) (For bread) 1 cups rye flour, medium ground 1 cup clear rye flour 1/4 cup caraway seeds 1 tbsp. oil 1 tbsp salt 1 tbsp sugar 3 cups white ap flour 2 tbsp dough enhancer Combine water with yeast and sugar in 6 quart bowl. Let stand 1 minute then stir until yeast and sugar are dissolved. Add flour and stir until consistency of thick batter. You may need a bit more white ap flour. Continue stirring for 100 strokes until strands of gluten come off spoon when you press back of spoon against bowl. Scrape down sides of bowl and cover with damp towel or plastic wrap and put in moderately warm draft free place until bubbly and increased in volume (74-80 degrees). This poolish can be refrigerated overnight. Transfer poolish to 6 quart bowl. Add rye flour, caraway, oil, salt and sugar. Stir with wooden spoon until well combined. Add enough white flour to make thick mass that is difficult to stir. Turn out onto well floured surface. Knead 15-17 minutes. Dough is ready when small amount pulled from mass springs back quickly. Shape dough into ball and let rest on lightly floured surface while you butter or Pam a large bowl. Place dough in bowl and turn to coat. Ideal is temperature is 78. Cover with damp towel or plastic wrap and put in warm (74-78) place until doubled. Try to keep at 78). (Takes about two hours) Deflate by punching down. Reform into ball and return to bowl and cover again. Sit until doubled. (About 45 minutes) Cut in two pieces. Place in bread pans that have been Pam'd, and let rise until doubled. (Takes 35-40 minutes) 30 minutes prior to baking, preheat oven with baking tiles in place, to 450. Scar loaves of bread with a sharp raxor blade on the diagonal. Brush loaves with corn starch mixture. One tbsp cornstarch in 1/4 cup cold water. Pour into 1/2 cup boiling water and stir until boils again. Place rack in center of oven and put the bread on this. Needs lots of steam for a good crust, so spray oven before putting bread in. Repeat spray twice more at three minute intervals. Bake in bread pan for 25 minutes and then remove from pan and finish loaves directly on stone. Using a razor blade, score loaves making shallow cuts 1/4 - inch deep along surface. Slide bread pans onto rack and quickly spray inner walls and floor of oven with cold water from spray bottle. Close door to trap steam - three minutes. Spray again and bake 12 minutes. Reduce heat to 400 and bake until loaves are rich caramel color and crust is firm, another 15-20 minutes. Tap loaves on bottom. If hollow sound - done. Cool on racks. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n065 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved