Date: Sat, 25 Dec 1999 10:57:45 -0800 (PST) -------------- BEGIN bread-bakers.v099.n068 -------------- 001 - Reggie Dwork Subject: sorry Date: Fri, 24 Dec 1999 18:57:41 -0800 Last week Jeff and I were traveling and we inadvertently missed some posts ... sorry!! We have added them in this weekend's digest. If we missed anyone else please send them in again because I can't find any more!! Reggie --------------- MESSAGE bread-bakers.v099.n068.2 --------------- From: "L. Hyson" Subject: rye bread Date: Sat, 11 Dec 1999 12:02:40 -0500 This is my first time posting (like so many others) and I may have the wrong approach, but this is for Joyce or Mary Hettich who wanted a good recipe for Jewish rye bread. There is a really excellent recipe in "Better Than Store Bought" by Helen Witty that I use as good rye bread is hard to find in Raleigh, NC and I was raised on rye bread in NYC. A second recipe that I am going to try comes from "Secrets of a Jewish Baker" by George Greenstein who operated a Jewish bakery on Long Island, NY, for many years and is now retired. Hope this is of some help. Louise Hyson --------------- MESSAGE bread-bakers.v099.n068.3 --------------- From: "J. Mathew" Subject: Bread flour from Sam's Club Date: Sat, 11 Dec 1999 06:34:24 -0600 > In seeking a larger than 5 lb. bag of bread flour I find the local > Sam's > Club offers a 25 lb. bag. It is labeled as Bread Flour, however it is > also bleached and enriched. The protein content seems to me to be low, > sorry I do not recall the precise number. Is this a suitable flour for > home baking? Hi there, Yes, the bread flour they carry is suitable for home baking. Unfortunately, I've had bad luck with their flours being filled with creepy-crawlies when I opened it or very shortly thereafter. This has been a disappointment because Sam's Club is fairly close to me and provides a good way for me to get bulk items at relatively good prices. I would suggest that you go ahead and try it, but open it up and sift it through thoroughly before using the flour. If it's filled with crawlies then you can just take it back for a refund. This problem I've had with their flours may be related to my area of residence: I live in Texas. Perhaps you will not have as many problems with this product as I've experienced. Good luck, Joan -- Reply via email to joanm@bigfoot.com Recipe Archive: http://www.geocities.com/Heartland/8098/recipes.html (NetWord: "gardngirl-recipes") --------------- MESSAGE bread-bakers.v099.n068.4 --------------- From: "Glenn" Subject: Sam's Club flour Date: Sat, 11 Dec 1999 10:44:51 -0700 I've been using the Sam's Club (or Costco) flour for a long time with no problems. I wish it was unbleached too. Maybe someday they'll provide it. Glenn. --------------- MESSAGE bread-bakers.v099.n068.5 --------------- From: "Brenda Ericsson" Subject: oven baking machine bread Date: Sun, 19 Dec 1999 11:58:08 -0700 Hi, Several recipes mention using the dough cycle on the bread machine and then baking the bread in the oven. Could someone please tell me what steps to go through once the bread is taken from the machine, how long to let rise, how long to bake and at what temperature, etc. Thanks a lot. Brenda --------------- MESSAGE bread-bakers.v099.n068.6 --------------- From: "Glenn" Subject: Upright BM loaf VS. new horizontal Date: Sat, 11 Dec 1999 10:48:14 -0700 Hi All. My Hitachi bread machine is about six to seven years old now. It still works but I feel that it doesn't have too much good life left. To those who have the new horizontal loaf machines, how do they compare to the vertical ones? When I peer into those machines in the stores it seems that it would still be an unusually high and still almost square loaf. So how do the folks who now own the horizontal loaf machines like them? Thanks, Glenn. --------------- MESSAGE bread-bakers.v099.n068.7 --------------- From: "Margaret Cope" Subject: KA Date: Sun, 19 Dec 1999 06:37:14 -0500 After reading all the complaints about the KA I guess I am fortunate to have one that is at least 20 years old and one that is probably over 30 years old and they are both used consistently for kneading my bread. I usually make 2 loaves at a time...about 8 cups of flour..all kinds of bread and have no problem. I am grateful to all of you who have alert me to the problems with the newer machines. Perhaps KA (Kitchen Aid )needs to be alerted to the fact that their current machines are NOT what we need and that dedicated bread makers will no longer purchase them). I also have 2 old fashioned bread pails. (One very big and one smaller) Since I no longer make 6 - 8 loaves at a time I don't use them. Does anyone use them these days? Talking about this makes me want to try them again and see how the product compares. --------------- MESSAGE bread-bakers.v099.n068.8 --------------- From: ptj Subject: Sally Lunn Date: Sat, 11 Dec 1999 09:40:09 -0800 (PST) Some years ago, I asked this list for an ABM recipe for Sally Lunn. In sifting through the answers (and a few cookbooks) I realized it was a batter bread that really couldn't be made right in the bread machine. And I've been making it quite well without the machine ever since. I picked up a little brochure called CLASSIC ESSENTIAL BREAD AND ROLLS at Powell's Bookstore last week. It's not an ABM book, but many of the recipes use 4 cups of flour, which is the capacity of my machine. And since I wanted a nice bread for breakfast company today I knew I had to make it in the machine. So I gave one more Sally Lunn recipe a try in the machine, and the results were excellent. Not the cake-like texture I've come to expect, but the flavor is wonderful and it holds together very well. SALLY LUNN 3/4 C milk 1/4 C warm water 3 eggs 1/3 C honey 4 oz butter, melted 1 tsp sugar 1/2 tsp salt 4 C flour 1/4 oz dry yeast Use sweet bread setting if available. And, for those of you who prefer the "real thing," this is the non-ABM recipe I've been using for years. (It was developed for high altitude baking, and I've been refining it ever since I came down from the mountains, but am not finished yet. It seems to work okay here, but I've reduced the vital wheat gluten and replaced the oil with an additional Tb of butter...) SALLY LUNN (1 loaf) 1 pkg. dry yeast 1/4 C lukewarm water 1 tsp. sugar 1 stick butter 3 TB oil 1 C milk 4 C white flour, preferably unbleached 1 TB vital wheat gluten (available on baking supplies aisle at supermarket) 1/3 C sugar 2 tsp. salt 4 eggs 1/2 stick butter, melted Dissolve yeast in warm water; add sugar and set aside. Warm butter, oil and milk just until all is melted, then let stand until lukewarm. Sift together flour, sugar, and salt. (Sifting, even if the package says the flour is pre-sifted, seems to greatly improve baking at this altitude. I don't know why; it just does.) Beat eggs thoroughly and combine with milk and yeast mixture. Beat well. Add flour and beat well. Place a wooden spoon in the dough, cover bowl lightly with a towel, and place in warm, draft-free place to rise. Every 20 minutes, beat dough down, re-cover, and allow to rise again. Do this for at least 3 hours. (Really, you have to do this or it won't have the proper texture.) After the last beating, put dough in a well-greased bundt or tube pan, cover with towel, and let rise for about 1 1/2 hours. Preheat oven to 325°F. Bake for 45-60 minutes, basting with melted butter during last 10 minutes of baking. It is done when it is golden in color. ===== 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!? Thousands of Stores. Millions of Products. All in one place. Yahoo! Shopping: http://shopping.yahoo.com --------------- MESSAGE bread-bakers.v099.n068.9 --------------- From: Kejah@aol.com Subject: Bread Books Date: Mon, 20 Dec 1999 15:01:33 EST I heartily agree with Melinda about Donna Rathmell German's bread machine books. I love 'em. I would also recommend the following books by Donna: "Edible Pockets for Every Meal," "Flatbreads From Around The World," "The Best Pizza Is Made at Home," and, although it isn't baking-related, "The Pasta Machine Cookbook." Kris --------------- MESSAGE bread-bakers.v099.n068.10 --------------- From: Mike Subject: Mixers Date: Sun, 19 Dec 1999 19:00:35 -0800 (PST) Hi all, Well here i come throwing my two cents in about a good enough mixer for bread. I burnt out a 5 qt. KA doing bread. Yes every cooking show has them. Why? it's pretty obvious i think. My next mixer was a Kenwood, since renamed Rival i believe. Same mixer. Performs great. (Sorry KA) But for all the die-hard bread bakers out there the best machine hands down is the Magic Mill DLX sold by King Arthur and Sur La Table. Williams-Sonoma also has a mixer exactly like it. Be prepared to shell out about $500.00 for it. Very pricey but very worth it. No home machine comes close. If you want to mix alot of bread at one time, this is the machine for you. Please check it out if you can justify the price. Mike __________________________________________________ Do You Yahoo!? Thousands of Stores. Millions of Products. All in one place. Yahoo! Shopping: http://shopping.yahoo.com --------------- MESSAGE bread-bakers.v099.n068.11 --------------- From: Mike and Jenny Subject: request: yeast free bread Date: Fri, 24 Dec 1999 20:43:33 +1100 I am new to this list and am after any ABM yeast free bread recipes....if such a thing exists. I actually suspect that the timing and temperature etc of the ABM is designed for yeast fermentation to rise. But there's no harm in asking...... thanks, Jenny --------------- MESSAGE bread-bakers.v099.n068.12 --------------- From: rls-1850@juno.com Subject: jalapeno bread Date: Tue, 21 Dec 1999 12:31:34 -0600 Tamera, this is a quick bread. The recipe is from The Best of Craig Claiborne and was reprinted just this weekend in the St. Paul Pioneer Press. Jalapeno Corn Bread Makes 8 servings. 1 can (8 1/2 counces) cream-style corn 1 cup yellow cornmeal 3 eggs 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup milk 1/3 cup corn oil 1 cup grated sharp cheddar cheese, divided 1/4 cup chopped jalapeno peppers 2 tablespoons butter Preheat oven to 400 degrees. In bowl, combine corn, cornmeal, eggs, salt, baking soda, milk, oil, 1/2 cup cheese and peppers. Blend well. Meanwhile, put butter in 11/2-quart casserole or 9-inch ovenproof skillet. Place pan in oven until butter is hot but not brown. Immediately pour in corn bread batter. Sprinkle with remaining 1/2 cup cheese. Bake for 40 minutes. ___________________________________________________________________ Why pay more to get Web access? Try Juno for FREE -- then it's just $9.95/month if you act NOW! Get your free software today: http://dl.www.juno.com/dynoget/tagj. --------------- MESSAGE bread-bakers.v099.n068.13 --------------- From: Reggie Dwork Subject: French Baking Class Date: Fri, 24 Dec 1999 19:08:42 -0800 I thought this class would be interesting to many of you. I hope some of you can attend. Jeff and I are going to try to be there too!! A week in the French Countryside with P.J. Hamel and Lora Brody... Lora Brody, author of over 15 cookbooks and featured chef from Cooking with Julia and P.J. Hamel, senior editor of the King Arthur Flour Company will teach you the crown jewels of French Baking. From the picturesque French Countryside of Lacombe, France, Lora and P.J. will demonstrate the finer points of the Classic Baguette, Pain Champagne in the manner of Poilaine, Pain aux Noix, Brioche au Fromage, Petits Pains aux Chocolat, Croissants Feuilletes and Gateaux Pithiviers. >From October 1- October 8, 2000 Lora and guests will enjoy the French countryside while staying at the beautiful La Combe, a specially designed living classroom for French Cooking. Visit Ancient caves and see the world-famous local cave paintings, buy produce in open air markets, travel through wine country and learn to cook from the experts. The price of this trip, including lodging, is $2,950 (US). To request more information see http://www.lorabrody.com/France.html Or, call (617) 964-0016 or e-mail Lora at blanche007@aol.com --------------- MESSAGE bread-bakers.v099.n068.14 --------------- From: Reggie Dwork Subject: 2 breads by hand Date: Fri, 24 Dec 1999 18:54:30 -0800 Here is a quick-bread and a roll recipe to make. Both are hand-made. * Exported from MasterCook * Cranberry Fruit Bread Recipe By : Taste of Home Magazine, Dec/Jan '94, p. 26 Serving Size : 1 Preparation Time :0:00 Categories : Breads - Quick Desserts Holiday Gifts Holidays Nuts Bread-Bakers Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz cranberries, halved -- fresh or frozen 2 Cups pecan halves 1 Cup chopped mixed candied fruit 1 Cup chopped dates 1 Cup golden raisins 1 Tablespoon grated orange peel 4 Cups all-purpose flour -- divided 2 Cups sugar 1 Tablespoon baking powder 1 Teaspoon baking soda 1/4 Teaspoon salt 2 eggs 1 Cup orange juice 1/4 Cup shortening -- melted 1/4 Cup warm water Combine cranberries, pecans, fruit, dates, raisins and orange peel with 1/4 cup flour; set aside. In another bowl, combine sugar, baking powder, baking soda, salt and remaining flour; set aside. In a large mixing bowl, beat eggs. Add orange juice, shortening and water. Add flour mixture; stir just until combined. Fold in cranberry mixture. Spoon into three greased and waxed paper-lined 8 1/2x4 1/2x2 1/2" loaf pans. Bake at 350F. for 60-65 minutes or until breads test done. Yield: three loaves. MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - - NOTES : These small loaves make nice gifts and also freeze well. Nutr. Assoc. : 2928 0 2431 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Candy Cane Rolls Recipe By : Taste of Home, Dec/Jan/94 Serving Size : 24 Preparation Time :0:00 Categories : Breads Holidays Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Active dry yeast 1/4 Cup Warm Water -- (110-115 Deg F) 3/4 Cup Warm Milk -- (110-115 Deg F) 1/4 Cup Sugar 1/4 Cup Shortening 1 Teaspoon Salt 1 Egg -- lightly beaten 3 3/4 Cups All-purpose flour 1 Cup Candied cherries -- quartered 1 Cup Confectioner's sugar 1 Tablespoon Milk In a large mixing bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for about 10 minutes. Divide dough into half. Roll each half into a 12x7-inch rectangle. Cut twelve 1-inch strips from each rectangle. Twist each strip and place 2-inches apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes. Bake at 375F for 12-15 minutes or until golden brown. Cool completely. Combine confectioner's sugar and milk; frost rolls. Janice Peterson Huron, South Dakota Taste of Home, Dec/Jan/94 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 4138 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n068.15 --------------- From: "Willie J. Prejean" Subject: New York Rye Bread Date: Sat, 11 Dec 1999 07:07:37 -0600 New York Style Rye Bread INGREDIENTS Water, cold (variable) 1 Cup Sugar (optional) 1 Tablespoon Salt 2 teaspoons Lemon Juice 1/2 teaspoon Caraway seeds 1 or 2 Tablespoons Butter or shortening 2 Tablespoons Heidelberg Rye Sour 1 Tablespoon Water 110 degrees F. (1/2 Cup for suspending yeast) Bread Flour 2-1/2 Cups Rye Flour 1-1/2 Cups Active Dry Yeast 1-1/4th teaspoon Vital Wheat Gluten 1/2 Cup NOTE : If Heidelberg Rye Sour is used, obtain from King Arthur Baker's Catalogue . CALL TOLL FREE 1-800-827-6836 Using Dough Hook mix dough in slow speed for about 10 minutes. Dough should be very stiff and should come out of mixer at 76 degrees F. Ferment until dough doubles in size, (about 3 hours). Punch and let rise 30 more minutes. Make up into loaves and place on corn meal which has been sprinkled on peel or on sheet pan sprinkled with corn meal. Proof until double in size. Wash with Corn Starch Wash or egg wash. Dock like French Bread. If loaves are to be baked on hot stone, slide proofed loaves onto hot stone. Oven should be preheated to 350 to 400 degrees F. If loaves are to be baked in sheet pans, load sheet pan into hot oven. Bake until golden brown and bottom sounds hollow. http://users.accesscomm.net/prejean/ --------------- MESSAGE bread-bakers.v099.n068.16 --------------- From: "Ron Cole" Subject: Proofing Baskets Date: Sat, 11 Dec 1999 09:27:48 -0500 Like so many others I am new at this!! I would like to try using proofing baskets but I don't know how to get the bread out and ready to bake without deflating the most recent rise. Can someone explain the proper use of these baskets? --------------- MESSAGE bread-bakers.v099.n068.17 --------------- From: fred smith Subject: bread flour Date: Sun, 19 Dec 1999 19:14:53 -0500 > From: "Jazzbel" > Subject: Re: Digest bread-bakers.v099.n066 > Date: Sat, 11 Dec 1999 18:59:37 -0500 > > > From: Jack Elliott > > In seeking a larger than 5 lb. bag of bread flour I find the local Sam's > > Club offers a 25 lb. bag. It is labeled as Bread Flour, however it is > > also bleached and enriched. The protein content seems to me to be low, > > sorry I do not recall the precise number. Is this a suitable flour for > > home baking? > > > > No self-respecting bread flour should have less than 12% protein content. > I, too have seen "bread flour" or "baker's flour" with low protein content. These last few years I've been using (mostly) King Arthur's unbleached which I usually get in 25 pound bags at Costco. However, in years past I've purchased flour from an area bakers supply wholesaler who happens to be kind enough to sell anything he has to anyone who walks in off the street. You can walk in and buy one bag of yeast, or 15 pounds of rolled oats, whatever. (In case you're in the Boston area, this is "Savage Co." in Waltham MA). You may find it worth the afternoon working your way thru the yellow pages calling all of them in your region, maybe you'll find one that'll sell you flour a bag at a time. When I do buy white flour from them it's "Rex Royal" a General Mills product, in 50 lb bags. I don't know the percentages, but it feels like a lower gluten flour than does King Arthur, though it beats the pants off the generic (or brand name, either) cheap all purpose flours from the grocery store. It still makes a nice batch of bread. They also sell a nice (though I can't recall the brand) stone-ground whole wheat flour, which I've used to make many a loaf of 100% whole wheat bread which rises up beautifully, if you knead it rather thoroughly. Good luck! Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. ------------------------------- Romans 5:8 (niv) ------------------------------ --------------- MESSAGE bread-bakers.v099.n068.18 --------------- From: Judy Henry Subject: low carb bread recipe Date: Mon, 20 Dec 1999 06:27:38 -0600 I am looking for a low carb bread recipe. Does such a thing exist? Please email me directly. [Editor's Note: Please send answers to the list also] Judy jhenry@duncanville.k12.tx.us --------------- MESSAGE bread-bakers.v099.n068.19 --------------- From: Sue Hermosillo Subject: Digest bread-bakers.v099.n067 Date: Mon, 20 Dec 1999 15:02:57 -0800 ONION BEER BREAD for the poolish = nite before one bottle beer (dark, stout, porter) add water to make 2 1/3 cup 2 1/4 tsp yeast 1 pkg onion soup mix 2 cups rye flour mix and cover nextday add to poolish 1 cup clear flour 2 T olive oil 1 egg 1 T molassas (or honey or sugar) 1 1/2 T carroway seed 1 tsp yeast 1 tsp diastatic malt 1 tsp deli rye powdeer 1 tsp salt approx 4 cups hard wheat bread flour mix well , knead, and rise punch shape and proof wash with egg wash slash loaves sprinkle with charnitzka (black carroway) bake 400 preheated oven to 200 internal or about 40 min ---------------------------------------------------------------------------- --------- 100% Whole Wheat Bread McCall's September 1980 2 cups milk 1/2 cup light-brown sugar, packed 1 TBS salt 1/4 cup butter 1 cup warm water (105-115) 2 pkg. active dry yeast 8 cups unsifted whole-wheat flour All-purpose white flour 3 TBS butter, melted In saucepan, heat milk till bubbles form around edge of pan; remove from heat. Add sugar, salt, and 1/4 cup of butter; stir until butter melts; cool to lukewarm. If possible check temperature of water with thermometer. Sprinkle yeast over water in large bowl. Stir to dissolve yeast; stir in the lukewar milk mixture. Add 4 cups whole-wheat flour; beat vigorously with wooden spoon until smooth. Gradually add rest of whole-wheat flour; mix in last of it with hand until dough is stiff enough to leave side of bowl. Turn dough out on lightly floured pastry cloth. Knead until dough is smooth and elastic--5 minutes. Place in lightly greased large bowl; turn dough to bring up greased side. Cover with towel; let rise in warm place (85), draft free, until doubled--1 hour. Again, turn dougn on cloth. Halve, let rest, covered, 10 minutes. Cut each halve into two. With palms, roll each part into a 12-inch strip. Twist two strips together three times; press ends even; pinch ends to seal. Place in greased 9x5x23/4 inch pan. Brush surface with a little melted butter. Repeat with other half. Let loaves rise in warm place, free from drafts, until sides come to the top of pans and tops are rounded--1 hour. Place rack in middle of oven. Preheat oven to 400F. Bake 35-40 minutes. Crust will be a deep golden-brown and loaves will sound hollow when tapped. (If crust is too brown after baking 25 minutes, cover with foil or brown paper.) Turn out of pans onto racks; brush tops with melted butter. Serve warm or cold. Makes 2 loaves. ---------------------------------------------------------------------------- ---------- Pumpernickel Bread (c)1996 Lora Brody Like all hearty dark grain loaves, pumpernickel bread is best not overrisen. This version is dense and moist and makes a compact, finely textured loaf. The flavor and texture are developed with multiple kneads and a long, slow cool rise before the bread is shaped for the final rise and baking*. Don't be tempted to rush the process or you'll end up with a brick. Pumpernickel flour is a medium grind rye flour which contains almost no gluten and will not rise unless combined with other flour (such as white). The traditionally added black caraway is available in specialty food stores and by mail order from King Arthur. Altus is a mash made by soaking small pieces of stale sour rye bread in water overnight in the refrigerator and then squeezing out the excess liquid. This recipe can be made in the bread machine, in the food processor or by hand. If using the mixer or processor be very careful not to add enough flour to form a discreet ball of dough as this will make for a dry loaf of bread. 1 tablespoon active dry yeast (this is not rapid rise, but instantly dissolving) such as Red Star or Saf Instant 2-3 tablespoons Lora Brody's Sour Dough Bread Enhancer, depending on the degree of sour desired 3 tablespoons Hershey's Cocoa (not Dutch process) 2 cups all purpose unbleached flour 1 cup pumpernickel flour or medium rye flour 2 1/2 teaspoons salt 1/2 cup altus 1 cup warm water or extra to make a soft, smooth ball of dough after the first 5-7 minutes of kneading 4 tablespoons corn meal 1/3 cup vegetable oil 2 tablespoons black strap molasses 1 egg white mixed with 2 tablespoons water black caraway seeds Stand mixer: place all the dry ingredients in a stand mixer fitted with a dough hook. With the machine on lowest speed, add the remaining ingredients except the egg white and caraway seeds. Increase the speed to medium and knead 5-7 minutes, adding more liquid if necessary to make a slack, moist dough which will not form a discreet ball. Cover the dough and allow it to rise until almost double in bulk. Punch down the dough and knead for another 4-5 minutes. Allow the dough to rest, covered for 10 minutes before shaping and baking (see below).* Food processor: Place all the dry ingredients in a large, heavy duty food processor fitted with the plastic blade. With the processor on add the wet ingredients except the egg white and caraway seeds. Process for 60 seconds. The dough should be very moist and slack - it will not form a discreet ball. Allow the dough to rise in the processor or in a covered, oiled bowl, until double in bulk, then process for an additional 60 seconds. Remove the dough to a lightly floured work space, cover and allow it to rest for 15 minutes Bread machine: Place all the ingredients except the egg white and seeds in the bread machine and program for DOUGH using the Whole Wheat Setting if available. Watch the dough forming during the first few minutes of the kneading cycle, adding additional water or white flour as needed to form a smooth, moist, supple ball. At the end of the final cycle, remove the dough to a lightly floured work surface.* To complete: Sprinkle a heavy duty baking sheet with cornmeal. Form the dough into a low, round loaf, cover with a damp cloth and allow to rise in a warm place until doubled in bulk. Preheat the oven to 375F with the rack in the center position. Glaze with the egg wash and sprinkle with the seeds. Bake for 30-45 minutes or until the bottom sounds hollow when tapped and the top crust is quite firm, or until the internal temperature of the loaf is 190F on an instant read thermometer. *The taste and texture of all doughs and this one in particular will benefit from an additional long, slow, cool rise. If you have the time, after the final rise and before shaping, place the dough in a large-sized zip lock bag and place it in the refrigerator for 4-24 hours, then proceed with the shaping and baking. --------------- MESSAGE bread-bakers.v099.n068.20 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Portuguese Sweet Bread Date: Wed, 22 Dec 1999 20:49:57 -0500 Hello! Most of the time, duplicating commercial bread is not what we home bakers want. But in this case, I would like to come as close as possible to duplicating the taste and texture of a Portuguese Sweet Bread made commercially under the name of King's Hawaiian Bread. It is an egg-rich sweet bread with a lovely flavour. Any help you may offer in reproducing this bread would be much appreciated. I have tried many recipes, and there is always that "something" missing. Thank you. Carolyn Dandalides --------------- MESSAGE bread-bakers.v099.n068.21 --------------- From: "DeCarlo,John A." Subject: Low carbohydrate breads Date: Tue, 21 Dec 1999 07:58:51 -0500 Hello, Forgive me if this is a common question. For people on a low carbohydrate diet (Atkins, Protein Power, etc.), a basic guideline is to give up bread. Bread tends to be mostly carbohydrates and very little protein or fat in comparison. However, I know that this varies. Soybeans are high in protein and soy flour could be used to create reduced carbohydrate breads or muffins or the like. Cheese, bacon, etc. could also help. So, before I go too far in trying to figure this out on my own, I would appreciate any information you can give me on this subject. Thank you and enjoy the holidays. -- John DeCarlo, The MITRE Corporation, My Views Are My Own email: jdecarlo@mitre.org voice: 703-883-7116 fax: 703-883-3383 --------------- MESSAGE bread-bakers.v099.n068.22 --------------- From: Reggie Dwork Subject: Date: Fri, 24 Dec 1999 22:24:33 -0800 I just started subscribing to this list and had a question: can I use fresh yeast instead of active dry yeast in my bread machine ? Thanks in advance for your advice - Antoine Bruneau --------------- MESSAGE bread-bakers.v099.n068.23 --------------- From: Antoine Bruneau Subject: Using fresh yeast Date: Fri, 10 Dec 1999 07:54:39 -0500 [Reggie Note: Sorry if this is a duplicate, I messed up the first time.] I just started subscribing to this list and had a question: can I use fresh yeast instead of active dry yeast in my bread machine ? Thanks in advance for your advice - Antoine Bruneau --------------- END bread-bakers.v099.n068 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved