Date: Sat, 22 Jan 2000 10:49:35 -0800 (PST) -------------- BEGIN bread-bakers.v100.n006 -------------- 001 - Mavis and Bruce Nolte - My Two Cents --------------- MESSAGE bread-bakers.v100.n006.1 --------------- From: Mavis and Bruce Nolte Subject: ABM Sally Lunn Bread Date: Sat, 15 Jan 2000 09:09:04 -0800 I don't have the recipe in my possession, but there is a fairly good one in the Regal Manual that came with the old 1 lb Regal Pro - I passed mine on to my sister when I moved up in size. If I don't see a post before Monday night I will ask her to send me the recipe on Tuesday. As she & her husband operate an ISP they don't open their email during off hours to avoid work. Mavis & Bruce Nolte mbnolte@pinc.com When I am beginning to feel love for my computer, I'd better take a walk!!! --------------- MESSAGE bread-bakers.v100.n006.2 --------------- From: Mavis and Bruce Nolte Subject: Bulk Yeast in ABMs Date: Sat, 15 Jan 2000 09:15:14 -0800 I used to buy the large can from Costco in Canada - Fleishmann's. I found that the finished product was the same, but when using the dough cycle I could see - & feel - the yeast granules while handling it. My machine has a 2 hour dough cycle so I'm not certain if a 1 hour cycle (the newer machines) would be sufficiently long for the regular yeast to dissolve. Perhaps before making the big purchase, you should buy a small bottle or tin of the regular yeast to experiment with?! Mavis & Bruce Nolte mbnolte@pinc.com When I am beginning to feel love for my computer, I'd better take a walk!!! --------------- MESSAGE bread-bakers.v100.n006.3 --------------- From: "John Farrow" Subject: yum yum Date: Fri, 14 Jan 2000 20:39:50 -0700 Sunflower Cheese Crisps 1 C all-purpose flour 1/4 tsp salt 1/4 C butter or margarine 1 C small curd cottage cheese 1/4 C shelled sunflower seeds Stir flour and salt together. Cut in butter or margarine with pastry blender or fork till resembles fine crumbs. Beat in cottage cheese with electric mixer till smooth. Stir in sunflower seeds. Divide dough in half. Roll out on lightly floured surface to 16 x 12" rectangle. Cut in 2" squares. Prick several times with fork. Place on ungreased baking sheet. (I find it easier to transfer whole rectangle to baking sheet, prick, then cut and spread apart slightly.) Bake in 325F oven for 15 - 20 minutes or till lightly browned. Makes 8 doz. You could make any variation: omit seeds, add other seeds on top, add garlic to batter, etc. This recipe from Better Homes and Gardens magazine. --------------- MESSAGE bread-bakers.v100.n006.4 --------------- From: fred smith Subject: loaves with a tear along one side Date: Sat, 15 Jan 2000 08:45:13 -0500 > From: "Eldon and Shanda Solomon" > Subject: My Two Cents > Date: Mon, 10 Jan 2000 11:00:39 -0500 > > One problem I've had. . .sometimes my loaves come out of the oven sort of > exploded on one side. There is a big seam or stretched place one side. > The bread tastes fine, no one complains, but I'd love to know how to get my > loaves to come out prettier. > Thanks! > Shanda I have that problem too, though less often or less severely than I used to. It turns out to be because the loaf was not allowed to rise sufficiently before being baked. In my case it may be that I make the loaves a little too big, or maybe I'm just impatient! When you put the loaf into a hot oven the first 5 minutes heating causes a surge in leavening action, causing the loaf to rise quickly. If it crusts over (from the heat) before that surge finishes, the crust tears (almost always along one side, though I've had occasions when it tore on both sides, making the loaf look like a boy with a bowl-cut hairdo!) and you get the funny-looking loaf. Making the loaves a little smaller, and/or making sure they've risen enough before baking (I find it hard to tell exactly when it has risen enough, and I've been baking at home for over 20 years now) the problem will disappear or at least reduce in severity. As you observe, the loaves still taste great, though! Fred -- ------------------------------------------------------------------------------- .---- Fred Smith / ( /__ ,__. __ __ / __ : / / / / /__) / / /__) .+' Home: fredex@fcshome.stoneham.ma.us / / (__ (___ (__(_ (___ / :__ 781-438-5471 -------------------------------- Jude 1:24,25 --------------------------------- --------------- MESSAGE bread-bakers.v100.n006.5 --------------- From: jillmyers1@juno.com Subject: A submittal for your perusal from 'Abby Normal' Date: Sun, 16 Jan 2000 17:49:23 -0800 >From: Erin Nesmith Subject: my sourdough isn't sour >Date: Sun, 02 Jan 2000 15:59:52 -0600 >my sourdough isn't sour I've found this to be true sometimes. First a couple of questions.... Q: What yeast or starter are you using? Q: What recipe are you using? In my experimentation the problem has to do with the type of yeast and its growth rate when you've fed it. If you have just put the flour in to feed it -there won't be a highly concentrated / density of the yeast to give it that sour 'personality' for lack of a better term. I take this sourdough stuff personal anyway. I have tried to give it a rush job by adding just a couple drops of rice wine vinegar and my taste testers thought it was excellent. Don't use more than 1 or 2 drops though, because it makes it taste too much like the vinegar. I tried apple cider and white vinegar (only good for washing windows, if that) balsamic and of course the rice wine vinegar had the flavor snap I was looking for. **I DON'T recommend using sour salt/ citric acid. My doctor says it is very common for people to have an allergic reaction to it. ** I use my KSM5 so I would need somebody to clue me in on the bread machines timing and regular operative procedures and a sample recipe for plain sourdough bread if you would. I'll stop now before this turns into the length of WAR AND PEACE. LOVE Baking My Brains Out, (LBMBO) Jill ;d >From: Peter Eisenreich Subject: > Subject: cost to bake a loaf >Date: Sun, 2 Jan 2000 13:54:29 -0500 I've done cost analysis on a variety of cakes, pastries, rolls and catering items and use the concept of breaking down the cost per ingredient and how much of each is used in that particular item as opposed to the amount that comes in a package. [Professionally the costs are a bit more complicated. Can you say payroll?] The half-sheets, baking pans and utensils are pretty much paid from the point-of-view that they will be good for a lifetime. But ONLY if you DON'T wash tinware! [watch out!... we're going on a tangent.....] Keep it well oiled with baby oil/ mineral oil when not in use and just wipe the interior clean before using. Mineral oil is sterile, doesn't cake up like other oils will. The only way to win with tinware is to keep the air and moisture away from the surface of the pan. I store my mini tart pans in an airtight container with cornstarch and coat them really good after heating them briefly in the oven so any moisture has been removed. Heat and spray with vegaline is also an untested possibility So by my costs of a regular loaf of bread I'd use this break-down: Hotel A/P Flour~ 25#@$4.00= .80 per 5lb flour / .16 per lb(2C.) Sugar ~10#@3.00= .30 per lb (2C.) /.15 per C. or approx. .01per Tbsp Yeast ~2#@3.65= $.91 per C. or approx. .06 per Tbsp 1#=2C. ~ 16 Tbsp= 1C.=(4.5oz.-summer)5oz. -winter by scale for flour 1#=2C. ~ 16 Tbsp= 1C.=7oz. by scale for sugar (We'll not consider yeast by weight) Now, the natural gas used to bake 40 minutes-residential rate? My So.Cal.Gas Co. bill cost $29.18 for the month of December and I bake on a whim at any given moment. Make that $30. dollars for 30 days ; that's a dollar a day. That same heat warms my home... so I don't know about your cost, but mine is definately the THE BEST DEAL IN TOWN! Jill Reggie- My address and phone number in case anyone wants to join my class in "Serious Goofing-Around" Jill Myers-Fuentes (310) 530 1951 25829 1/4 Appian Way Lomita, CA 90717-3327 ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n006.6 --------------- From: "Richard L Walker" Subject: Recipe using weighed ingredients Date: Sat, 15 Jan 2000 13:28:53 -0600 Does anyone have a recipe that uses only weighed ingredients? I would find it interesting to play with half or double batches just to see how well it works. --------------- MESSAGE bread-bakers.v100.n006.7 --------------- From: Bill and Melissa Firman Subject: Amoroso Rolls Date: Sat, 15 Jan 2000 15:02:43 -0500 Oh, finally a bread question I can answer! :) Yes, it is indeed Amoroso rolls. As a Philly-area resident for my entire life, I agree with Joni's friend wholeheartedly. They're great with Philly cheesesteaks (which is one of the few foods I miss after becoming vegetarian.) They are sold in supermarkets throughout the area, and baked locally. I think Amoroso is the name of the family who runs the bakery, although I'm not sure about that. Alas, I don't have a recipe for these rolls. But they are good though! I think there is a company that specializes in Philly-area products and can ship them anywhere quickly. Can't remember the name though. You can try doing a website search and see if that yields anything. Melissa ... who is phreezing in Philly this weekend with temps in the teens and below. --------------- MESSAGE bread-bakers.v100.n006.8 --------------- From: "Glenn" Subject: Bialys Date: Sat, 15 Jan 2000 12:11:01 -0700 Hi All. This question is basically addressed to New Yorkers but if you know the answer anyway, jump on in. There is a recipe that I've been having an unusual amount of difficulty finding. They are called BIALYS (pronounced bee-ah-lee). I may be off on the spelling. I think they are Jewish. They are in most NYC bagel stores that do their own baking. They are the size of a bagel except there is no hole. The center is pressed flat and some onion and/or garlic and other spices are sprinkled in the center. The dough seems more like pizza crust than like a bagel. If anyone has the recipe, could you please post it? I doubt it would be a bread machine recipe (except of course to use the dough cycle). In lieu of the recipe, if anyone in NY would care to ship some to me, I'll love that too! Email me privately! I grew up in New York City and I miss these things! (Canolis too!) Thanks and thanks to all for the horizontal loaf machine info. I will buy one when I replace my 8 year old Hitachi that is still serving me well. Glenn in Den. --------------- MESSAGE bread-bakers.v100.n006.9 --------------- From: John Levin Subject: Bugs Date: Sat, 15 Jan 2000 16:59:07 -0500 Bugs, (generally those evil little moths I hate), thrive on flour, and you can expect some to come in with every bag of flour, either live or in larvae or egg form, unless the milling process uses some pretty nasty chemicals. Bay leaves, etc. may work for some people, but the absolutely foolproof method is to keep all flour in the freezer for several days. That kills all of the crawlies, guaranteed. We had a bad infestation of moths for a while and now keep all flours, grains, nuts and seeds in the freezer. This worked. (The licensed exterminator, who we paid many dollars to for monthly visits, did not work, I should note). If you're asking how to get the insect parts out of the flour, don't ask me. If the gov't says that a small percentage of crawlies is ok for human health, who am I to argue? I just assume that it adds protein and vitamins my body needs. Besides, it adds a frisson of danger and some medieval authenticity to my historically correct sourdoughs. Better that than 1-2-8 bithialozamine hypochlorthiazide citrate, eh? --------------- MESSAGE bread-bakers.v100.n006.10 --------------- From: "jfthomsr" Subject: Amoroso rolls Date: Sat, 15 Jan 2000 20:19:05 -0500 In response to the point raised in MESSAGE bread-bakers.v100.n004.12 regarding "Amoroso" rolls, Amoroso is a wholsale bakery in Philadelphia. Their bread and rolls is available in the local grocery chains, Acme, Clemens and Genarudi's to name a few. Their product is presented in cases and the buyer picks out what is wanted and bag it. All of their products are excellent, crusty, but as stated do not have a long shelf life. Thanks for all the informationin the digest, I find it very usefuil. John --------------- MESSAGE bread-bakers.v100.n006.11 --------------- From: "heller, dulcey" Subject: Re: Pizza dough recipe Date: Sat, 15 Jan 2000 22:10:58 -0600 To Dan: Here's my family's favorite pizza dough recipe, at Marcy Goldman's Baker Boulanger website (which I highly recommend - her paine ordinaire is extraordinary!) www.betterbaking.com/baker2/pizza2hut.html This is a chewy, tender pizza dough a la Pizza Hut using bread and unbleached flour, baking powder as well as yeast, and garlic and onion powder. I don't use the MSG. She also has a recipe for a pizza dough "mix" to keep on hand in bulk, and then add the liquids. This isn't an overnight dough as you requested, but you may want to try it anyway... In fact, I literally just finished making this dough to store in the fridge until tomorrow's pizza party with relatives. Also, I seem to remember that Lora Brody's Flat and filled breads from the bread machine has a foccacia recipe that takes 24 hrs plus. Used as a pizza crust, it may be more what you're looking for. Dulcey --------------- MESSAGE bread-bakers.v100.n006.12 --------------- From: Joni Repasch Subject: Sally Lunn Recipes for Gypsy Re: V100.N004 Date: Sun, 16 Jan 2000 15:07:34 -0500 >Subject: Sally Lunn Recipes for Gypsy >Re: V100.N004 Hi Gypsy and List, Here are two Sally Lunn recipes you might like to try. The first, by James Beard, is not one I have attempted, but I like his recommendations in his introduction. The second recipe is the one I have used for years and is so very much like the one my grandmother (Mary Thompson) used to prepare. Like your mother-in-law, Mrs. Thompson was not noted for her cooking talents, but when it came to Sally Lunn and Fried Red Tomatoes, nothing could touch her recipes and methods. As stated in my notes at bottom of this second recipe, my KitchenAid does a great job of mixing and beating the dough. Have fun with these! Joni Repasch Sally Lunn (1) "This is an old, old recipe for Sally Lunn. I like to bake it in a large tube pan and invert it. It makes a beautiful standing loaf that, when fresh, should be torn apart with forks rather than cutting, to retain its lightness. Or, after cooling, it can be sliced and toasted. If you have some left, I recommend that you freeze it and use it sliced and toasted." (James Beard) 1 packages active dry yeast 1/3 cup sugar 1/2 cup warm water (100-115F, approximately) 1/2 cup lukewarm milk 1 stick butter, melted in the milk 1 tsp salt 3 eggs 3 1/2 to 4 cups unbleached all-purpose flour MIXING: Combine the yeast, sugar, and warm water in a mixing bowl, and allow to proof. Add the milk, butter, and salt, and stir well to combine. Add the eggs and incorporate them well with a wooden spoon. Then add the flour in small amounts, and beat well with a wooden spoon after each addition. Make a stiff but workable batter, using up to four cups of flour if necessary. FIRST RISE: Cover the bowl, and let the batter rise slowly in a rather cool spot until doubled in bulk. Beat it down with a wooden spoon for about 1 minutes. Scrape into a well-buttered 9 or 10 inch tube pan. SECOND RISE: Let the batter rise—this time to the very top of the pan. BAKING: Bake in a preheated 375F oven 45 to 50 minutes or until the bread is dark and golden on top [and internal temperature reaches 190F on and instant-read thermometer, jtr]. Turn out on a rack to cool, or serve warm, if you prefer, with sweet butter. YIELD: 1 ring loaf SOURCE: From: "Batter Breads," Page 152, Beard on Bread, 1987 Sally Lunn (2) 1 qt flour (5 cups in humid weather) 3 large or 4 small eggs, separated 1/2 cup shortening and ½ cup butter (mixed and melted but NOT BUBBLY ) 1 cup tepid milk 3 Tbsp sugar 2 tsp salt 1 package yeast, (or scant 1 Tbsp) dissolved in 1/2 cup lukewarm water METHOD: Preheat oven to 325F during SECOND RISE Beat eggs separately. Place egg yolks into large mixing bowl or Electric Mixer. Beat egg whites in a small bowl until stiff but not dry. In another mixing bowl add sugar and salt to flour. Set aside. MIXING, BEATING AND FIRST RISE: Melt shortening and butter together, cool slightly, and pour into egg yolks. Add warm milk, yeast, flour mixture and stiffly beaten egg whites. Beat thoroughly, brush with melted butter, cover with wax paper and towel; set aside in warm place until it rises to double in size. About 3 hours. SECOND BEATING AND SECOND RISE: Beat by hand about 5 minutes. (Don't cheat). (If using Electric Mixer, use paddle and beat about 3 minutes on speed TWO). Pour into greased funnel cake pan and, cover with greased wax paper and a clean towel; let rise again (1 1/2 to 2 hours). Bake in moderate oven about 45 minutes.. Start oven at 325F. When half done (22 minutes) INCREASE to 375F. Serve with lots of butter. NOTES: This dough is really a batter, too thin to knead. Nonetheless, it should be much thicker than cake batter. If more than 4 cups flour is required, add another cup slowly after all other ingredients have been incorporated. Blend well. I have found, after years of preparing this bread by hand, that my KitchenAid works just fine, just shorten the SECOND BEATING time to about 3 minutes. (Joni Repasch) SOURCE: Mrs Charles Lambeth, from: Old North State Cook Book, Charlotte, NC, and contributed to The Southern Cook Book, 1951, by Marion Brown. Inspired by Mary Jones Thompson of Christiansburg, VA --------------- MESSAGE bread-bakers.v100.n006.13 --------------- From: "Verna Manning" Subject: wood stove Date: Tue, 18 Jan 2000 09:30:32 -0500 To Matthew & Renee Barry Regarding cooking on wood stove, I myself have no experience but I have a friend that uses one all summer long. He gave me his e-mail address for you to contact and he will give you any help he can. You can e-mail him at rick@smarmyland.com Good Luck, Verna --------------- MESSAGE bread-bakers.v100.n006.14 --------------- From: Paul and Ruth Provance Subject: Bread Pails Date: Mon, 17 Jan 2000 22:21:38 -0500 <> The King Arthur Bakers Catalog has bread pails. See their web site at www.kingarthurflour.com Ruth --------------- MESSAGE bread-bakers.v100.n006.15 --------------- From: Barbara Moore <103413.3166@compuserve.com> Subject: Bread & Cheese Date: Tue, 18 Jan 2000 09:43:58 -0500 Has anyone successfully tried the microwave rising method for bread? I signed up for a class at the local community college but it was cancelled. Also have any of you bread makers tried making cheese at home? This is something else I would like to try. I know there is a place on the East Coast that offers Home Cheesemaking classes but I haven't been able to get out there to take one and don't know of any place else where such a class is offered. Comments appreciated. Barbara --------------- MESSAGE bread-bakers.v100.n006.16 --------------- From: Paul and Ruth Provance Subject: lopsided loaves Date: Mon, 17 Jan 2000 22:30:16 -0500 <> My loaves sometimes come out lopsided, too. I have heard that this can be caused by not letting the dough rise enough before baking. I don't worry too much about it, as mine taste just fine, too! Sometimes have trouble getting the slices in the toaster, though! :) Ruth --------------- MESSAGE bread-bakers.v100.n006.17 --------------- From: Paul and Ruth Provance Subject: Yeast for sweet doughs Date: Mon, 17 Jan 2000 22:27:28 -0500 <> I recently tried the Fermipan Brown label yeast from the King Arthur Catalog. It was advertised as being especially for sweet doughs. I tried it in my Christmas Stollen recipe, and it actually rose and got puffy and everything! I was amazed. I usually have to wait for hours to see any activity in that dough. I also tried this yeast in my daily bread and it worked just fine. I plan to have it on hand, at least when baking the stollen. The price is comparable to the other yeasts in the catalog. Keep Baking! Ruth --------------- MESSAGE bread-bakers.v100.n006.18 --------------- From: "Jazzbel" Subject: Petit Pain Au Lait Date: Mon, 17 Jan 2000 20:49:55 -0500 Since Santa bought me a precision kitchen scale, I am free to use the recipes in my european cookbooks. The following rolls turned out excellent yesterday. To make Pain au chocolate, break a 14 oz. piece of chocolate into 16 pieces and place in the middle of the rolls. * Exported from MasterCook * Petit Pain Au Lait Recipe By : Adapted to ABM from The Complete Bread Book-Gail Duff Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Tbsp Dried Active Yeast 8 Oz Scalded Milk 1 Lb Bread Flour 1 Tsp Salt 1 1/2 Oz Sugar 1 Egg 2 Oz Butter Glaze(Optional) 1 Oz Sugar 2 Tbsp milk Use the dough cycle. Divide dough into 16 pieces, shape into rolls and bake at 375F for 20-25 minutes. Use thermometer to check doneness. If desired glaze the warm buns with sugar and milk. - - - - - - - - - - - - - - - - - - Later, Jazzbel >>>>> "A gourmet who thinks of calories is like a tart who looks at her watch". --James Beard. --------------- MESSAGE bread-bakers.v100.n006.19 --------------- From: Joni Repasch Subject: V100-N004 Date: Sun, 16 Jan 2000 16:04:21 -0500 First, a response to Carol: YelloFinch@aol.com ..... Some years ago a friend prepared a Sally Lunn recipe for me in her bread machine. I've just e-mailed her a request for this recipe and will share it with you as soon as I receive it. Personally, I did not think it was nearly as good as the one I have made (by hand) for years. See my post to Gypsy also in Digest for January 15th. However, I'll do what I can to provide you with my friend's BM recipe. Response to Mathew & Renee Berry: berrymr@socket.net re: Baking bread in a wood stove.... Boy, do I envy your purchase of a wood stove. About 9 years ago we added a large extension to our house, specifically for a new kitchen. I wanted to include a wood stove in this kitchen, but my engineer talked me out of it. Said wood would track in too much dirt. This is a summer/spring/fall/winter kitchen, not just a Summer Kitchen. Years ago, I cooked on a wood stove at my parents farm in Madison County, VA and what a treat, at least during the winter months. Wish I could give you some definitive advice of baking bread, but the only bread I baked in it was biscuits. Does your new oven have a thermostat? If so that will help you gage the amount of heat it is producing. I might suggest you use oak wood if possible; it produces a steady, constant heat. Stoke your stove with wood and allow stove to heat for at least an hour before baking bread. You probably want it to maintain a temp of about 350-375F. If temp. starts to reduce too much during the baking process add a little more wood (2-3 small logs) at a time to keep temp. to proper level. Hope this is some help. I used to doing a lot of canning on our wood stove back in the 60's and 70's, but it sure heats up the kitchen in July and August. Response to Eldon and Shanda Solomon: elby1@globalsite.net ..... What a great idea you have by baking bread and cookies, then selling it via your sons to their teachers. Everyone's a winner and it's a great teaching method on "independence" for you boys. Congratulations to you as parents! Now to your question about exploding breads. I have the same problem sometimes, usually with my sourdough breads. I think it may be from allowing the dough to rise too rapidly, especially, the first rise. My recipe and starter is Goldrush -- "Old Fashion San Francisco Style." The company recommends you place the dough in a 85F environment for both the first and second rise. That may be a little too high because I note that it rises too fast at that temp. I understand from some that a slow rise is better for most recipes. I'm going to try the next batch at around 75 degrees. You might try the same method and see how it works for you. Second, a few questions for the List: To heller, dulcey: dheller@hclib.org...... What is slow yeast and how is it commercially labeled? Also what type of breads would you use to bake with this slow yeast? I usually use instant yeast purchased from King Arthur's or the bulk instant from Sam's. To maureen@tiac.net re: English Muffins ..... Can you use an electric frying pan instead of a griddle to prepare the King Arthur Flour's Sourdough English Muffins? and could you explain a little more about how you cut the dough (in a Rubbermaid container). I'm a little lost here! Couldn't one use a large biscuit cutter to cut the rolled out dough? To the List in General: Thanks for all the suggestions submitted re: "My Sourdough isn't Sour." Will take all of these under advisement, when next I get a new starter! To the Editors: Sorry this is such a long post, but this list is so great and I love sharing questions, answers and recipes with all of you. [Editor ... Not a problem at all ... Reggie] Happy baking, Joni Repasch --------------- MESSAGE bread-bakers.v100.n006.20 --------------- From: TheGuamTarheels@webtv.net Subject: Slashing Date: Tue, 18 Jan 2000 13:03:14 -0500 (EST) Thanks, Lora Brody, for the advice. I tried a more parallel cut yesterday on some sourdough and it worked quite well. One more question (no such thing as a dumb question, right?). The lame, as you know, is curved. Which side should be facing downward, the concave or convex? The sometimes-not-so-smart Tarheel Bob --------------- MESSAGE bread-bakers.v100.n006.21 --------------- From: "Schmitt, Barbara E." Subject: Shanda's exploding bread Date: Tue, 18 Jan 2000 13:36:08 -0500 The best way I know of to form a loaf of bread is to roll the dough out flat with a rolling pin, and then roll it up like a jelly roll, pinching the place where the "roll" joins the "flat" every turn or so with your fingertips. At the end of the roll, pinch the seam closed. Put seam side down on the counter, then using the pinky sides of your hands, press down on the ends of the roll to seal and tuck the little flaps you have created under. Put in your bread pan, still seam side down, and proceed with your recipe. This creates a beautiful, smooth top on the loaf. --------------- MESSAGE bread-bakers.v100.n006.22 --------------- From: Joni Repasch Subject: Re: YelloFinch Sally Lunn for ABM v100.n004 Date: Tue, 18 Jan 2000 21:11:15 -0500 Carol, Here is one recipe I got from a friend of mine. Please note, Gyspy also posted a ABM recipe for Sally Lunn the middle of December. The method was not included and I know so little about bread machines, can't give you any advice on that. Hopefully, someone on list might make a suggestion. To the Editors: Hope format below meets requirements. If not, let me know and I'll do this again. The ingredients for (1) small machines (2) medium machines (3) large capacity machines. Sally Lunn (bread machine recipe from Williams Sonoma) A very rich, European tasting bread. The eggs give it lots of terrific taste and color. Tradition says that a young Englishwoman, Sally Lunn, sold this bread on the streets of Bath. Most bread cookbooks contain a version of this, which attests to its wonderful flavor. This is one of those breads which will never last to see leftovers. Note that this is a very high rising loaf. Use less yeast than normal and do not decrease salt amount. (Williams-Sonoma) Ingredients Small Medium Large milk 2 Tbs 2-1/2 Tbs 1/4 cup water 1/4 cup 1/3 cup 1/2 cup margarine 3-1/2 Tbs 4-1/2 Tbs 7 Tbs (or butter) eggs 1-1/2 2 3 salt 3/4 tsp 1 tsp 1-1/2 tsp sugar 2 Tbs 2-1/2 Tbs 1/4 cup bread flour 1-1/2 cups 2 cups 3 cups yeast 1/2 tsp 3/4 tsp 2 tsp (or 1 pkg) Joni Repasch --------------- MESSAGE bread-bakers.v100.n006.23 --------------- From: john Subject: My Two Cents Date: Mon, 17 Jan 2000 15:09:03 -0600 >From: "Eldon and Shanda Solomon" >Subject: My Two Cents >Date: Mon, 10 Jan 2000 11:00:39 -0500 >One problem I've had. . .sometimes my loaves come out of the oven sort of >exploded on one side. There is a big seam or stretched place one side. >The bread tastes fine, no one complains, but I'd love to know how to get my >loaves to come out prettier. I think that if you will slice across the top of their loaf before placing the bread in the oven, you will eliminate this. It's called oven spring and occurs because the yeast goes into a growing frenzy as the temperature rises in the loaf being baked in the oven. The outer surfaces have already set and the yeast has been killed while the inside is just warming up to ideal growing temperatures. Slicing across the top is both decorative and functional as it produces a "weak" spot where the bread can spread rather than bursting out the side and a crispier crust. BTW, it takes a very sharp knife or a razor to cut the dough without tearing it. --------------- END bread-bakers.v100.n006 --------------- -------------- BEGIN bread-bakers.v100.n007 -------------- 001 - john - RE: Looking for German Bauernbrot Recipe 002 - Andie Paysinger Subject: RE: Looking for German Bauernbrot Recipe Date: Mon, 17 Jan 2000 15:26:54 -0600 >From: Elsie Baugh >Subject: Looking for German Bauernbrot Recipe >Date: Thu, 13 Jan 2000 15:33:43 -0800 >Does anyone have a recipe for Bauernbrot? I've tried several rye bread >recipes but nothing came close. >Thanks in advance, Elsie Bauernbrot 800 g Rye flour 200 g coarse whole wheat flour 21 g fresh yeast 600 mL lukewarm water 1 TBS Salt 50 g melted but cooled margarine some meal 50 g coarse chopped sunflower seeds milk sunflower seeds Mix the flours in a large bowl. Dissolve the yeast in a well in the center of the flour with 3 TBS water. Sprinkle salt on dry flour. Add margarine and rest of water and stir with a spoon until smooth. Turn onto work surface and knead 10 to 15 minutes. Form into a ball. Place into an oiled bowl and cover with plastic wrap and a towel. Allow to rise in a warm spot for 50 to 60 minutes. Knead a second time and work in the sunflower seeds. Oil a baking sheet, form a log from the dough and brush with milk. Allow to rise about 15 minutes in a warm area. Preheat oven to 400F or so. Place a water filled container in the oven for steam. Bake bread for 45 -50 minutes. 10 minutes before the end of baking, brush with milk again and sprinkle remaining seeds. Spritz loaf with water as soon as it comes out of the oven to develop crust. The weights aren't all that critical. If you uses your normal amount of yeast, it will be OK. I don't know how much is in a package but you can adjust the rising time to match the amount of yeast used. Don't add to much flour as a rye bread stays sticky longer than wheat does. --------------- MESSAGE bread-bakers.v100.n007.2 --------------- From: Andie Paysinger Subject: Sally Lunn recipe//Wood stove baking Date: Tue, 18 Jan 2000 18:17:23 -0800 Here is a recipe from The Grand Union Cook Book (Grand Union Tea Company) Compiled by Margaret Compton. Published 1902. I have typed it exactly as it appears in the book. Many of the recipes in this book fail to mention how much time to bake or cook a recipe. Sally Lunn This delicious tea cake may be made either with yeast or with baking powder. It must be mixed as carefully as any delicate cake. When yeast is used, only a very little is required; for a quart of flour not more than one-quarter of a small cake (of yeast) would be needed. The dough is also made short, two ounces of butter being rubbed into a quart of flour. Three large or four small eggs must be well beaten, whites and yolks separately and added to the sponge, which must stand for an hour, and then molded quickly and baked in a very hot oven. Sally Lunns are alway splitopen and butter lavishly before being sent to the table. When made with baking powder three teaspoonfuls are required for a quart and the other proportions remain the same. A tablespoonful of sugar may be added if a sweet cake is preferred. And for the inquiry about baking in a wood stove. I learned to cook on a wood stove and bake in ovens built into the sides of the kitchen fireplace when I was growing up in the 40s and early 50s on a farm in Kentucky. (House was built in 1830) I suggest you get an oven thermometer. I was taught to open the oven door stick my hand into the center of the oven and count. 1-potato, 2-potato, etc. If I could count to 3-potato it was a slow-medium oven about 250. 2 to 2-potato a medium-hot oven 300 to 325F. 1-potato + it was a hot oven. Our cook, my teacher, could produce perfect angel food cakes from these ovens. Mine always fell...... bread was baked at the hottest temperature and was baked in heave black steel pans or directly on the cast-iron oven floor. -- 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.v100.n007.3 --------------- From: Betts Carpenter Subject: Jewish Rye Bread Date: Thu, 20 Jan 2000 07:17:13 -0500 I have been searching everywhere for a recipe for a good chewy sour jewish-style rye bread. If anyone has been to the Rascal House in North Miami Beach, this is the bread I would like to replicate. I have experimented with several different starters which I let ferment for as long as 3 days. In addition, I have been adding soaked stale rye bread to the dough. While my bread is acceptable, it is just not quite right. I have also purchased the rye sour flavor from the Baker's Catalogue, and have used first clear flour in several recipes. Any ideas would be greatly appreciated. Thanks, Betts --------------- MESSAGE bread-bakers.v100.n007.4 --------------- From: "heller, dulcey" Subject: More pizza dough for Dan, B Ojakangas new book Date: Thu, 20 Jan 2000 12:43:11 -0600 Dan - Sorry, there is actually a rustic, overnight pizza dough at Baker Boulanger. I haven't made it, but it looks good. www.betterbaking.com/baker2/pizza2rust.html AND, I checked out from the library "Whole grain breads by machine or hand" by Beatrice Ojakangas. Usually, I find just a couple recipes to copy, and then return the book. I'm going to have to buy this one; I want to try about 3/4 of the recipes. Orange cranberry cornmeal bread, beer and mustard rye bread, light wheat brioche, oatmeal sourdough bread, rosemary wheat focaccia, honey walnut egg bread... mmmmm Dulcey --------------- MESSAGE bread-bakers.v100.n007.5 --------------- From: TheGuamTarheels@webtv.net Subject: Better than Pepe's Pizza Crust Date: Wed, 19 Jan 2000 18:15:07 -0500 (EST) Dan Aldrich was looking for a chewy pizza crust that called for a sponge. Try this one, Dan. I'll bet it's better than Pepe's! Sponge: 2-1l2 teaspoons instant yeast 3/4 cup warm water 3/4 cup unbleached all-purpose flour Dough: 3/4 cup milk, room temperature 2 tablespoons extra-virgin olive oil All of the sponge 3 cups plus 1 tablespoon unbleached all-purpose flour 1-1/2 teaspoons sea salt To make the sponge: In a large bowl, mix the yeast and the flour. Pour in the water and stir with a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes. To make the dough: Beat the milk and olive oil into the sponge with a wooden spoon. Stir in the flour and salt, mixing to make a dough. Knead on a lightly floured work surface for 8 to 10 minutes until the dough is velvety and sticky. First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes. Preheat the oven to 425F with a baking stone inside. Second rise: Generously oil an 11 X 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes. Topping: Use the toppings of your choice, distributing them evenly over the surface Baking: Set the baking pan directly on the stone and bake until the crust is crispy and crunchy, about 22 to 30 minutes. Note: This recipe is adapted from Carol Field's book "In Nonna's Kitchen." There it is called sfincione or Sicilian focaccia. Mangia, Dan! The Tarheel Baker --------------- MESSAGE bread-bakers.v100.n007.6 --------------- From: SEffertz@aol.com Subject: Zo V20 Date: Fri, 21 Jan 2000 12:46:46 EST << To whoever had asked about the horizontal bread machines, I love mine! I have a Zojirushi V20 that I got from King Arthur Flour about a year ago. It makes consistently wonderful bread, and also does a great job of getting the dough ready through the first rising. Hope this helps you out! Mixie in Missouri >> I had a Zojiurshi V20 at one time and had a great deal of trouble removing the finished loaf from the pan. There are two paddles, which do a very nice job of working the dough, but my guess is that is the removal problem. This list is wonderful -- there is so much to learn about bread! Sheila in Missouri --------------- MESSAGE bread-bakers.v100.n007.7 --------------- From: TPCSSC@aol.com Subject: v100.n005.1 - Looking for flatbread cracker recipe Date: Fri, 21 Jan 2000 21:39:34 EST Sorry to be so long providing this requested recipe but have been out of state. I have not made these in years but they were delicious. Good luck! Sherry WHOLE WHEAT THIN BREAD (1/75 issue Sunset magazine) 2 pkgs active dry yeast 2 c. warm water (about 110F) 2 T. sugar 1 T. salt 1/2 c. (1/4 lb.) butter or margarine, melted & cooled 2 1/2 c. whole wheat flour 1/2 c. wheat germ About 3 c. all-purpose flour (unsifted) 1 egg 1/4 c. cold water About 3/4 c. sesame seeds In the large bowl of a mixer, soften yeast in the warm water for about 5 minutes. Stir in sugar, salt & butter. Add whole wheat flour, wheat germ & 1 c. of the all-purpose flour; stir until evenly moistened, then beat at medium speed for 5 minutes, pushing dough down as needed. (Without a mixer, beat vigorously with a wooden spoon until the mixture is stretchy & begins to pull away from the bowl as you beat.) Then by hand, stir in another 1 1/2 c. all-purpose flour to make the dough stiff enough to knead. (If you have a heavy mixer with a dough hook, add the whole wheat, wheat germ & 1 c. all-purpose flour & beat for 5 minutes at medium speed; then add 1 1/2 c. all-purpose flour & beat 5 minutes or until dough pulls away from bowl.) Turn dough out onto a board coated with part of the remaining 1/2 c. all-purpose flour & knead until smooth & satiny; this takes 8 to 10 minutes (about 5 minutes with a dough hook). Place dough in an oiled bowl; turn over to oil top. Cover tightly & let rise in a warm place until doubled in bulk, about 1 to 1 1/2 hours. Punch down dough, knead lightly to release air bubbles, then divide into 12 equal-size pieces. Shape each piece into a smooth ball & place about 1 inch apart on a lightly floured tray or baking sheet. Cover with clear plastic film & allow to rest at room temperature for at least 45 minutes. Meanwhile, prepare egg glaze by lightly beating egg & cold water together. Rolling & Baking: Arrange oven racks so that one is on the bottom level & the other at the top level of your oven. Roll out one ball of dough at a time on a lightly floured board to about a 12-inch circle or a 10 X 12-inch oval--it will be almost paper-thin. Carefully roll it onto your rolling pin & unroll onto an ungreased baking sheet. Brush lightly with egg glaze & sprinkle with about 1 T. sesame seed. Prick surface 3 or 4 time with a fork, & place on the lowest rack of oven. Bake bread in a 400F oven for about 8 minutes total, or until golden brown & puffy. After baking about 4 minutes or when you have the next sheet rolled, move the first bread to top of oven & place second one on the bottom rack. Continue in this way until all are baked. Cool briefly on racks, then stack. Store the cooled breads tightly wrapped in plastic bags. If they lose crispness, place in a 300F oven for about 5 minutes or until crisp again. Makes 12 large rounds. WHITE FLOUR THIN BREAD Instead of the mixture of flours used in the above recipe, use about 6 c. all-purpose flour, adding 4 c. in the first addition & remaining flour as directed. --------------- END bread-bakers.v100.n007 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved