Date: Sat, 25 Mar 2000 03:16:21 -0800 (PST) -------------- BEGIN bread-bakers.v100.n029 -------------- 001 - "Maslow-Borden,Gina L" Subject: Date: Mon, 20 Mar 2000 08:14:43 -0800 Can you please tell me what a "frothy" starter is? Thank you. Gina --------------- MESSAGE bread-bakers.v100.n029.2 --------------- From: "Gonzo" Subject: GE's Advantium uses light to speed up cooking -- but how does the Date: Wed, 22 Mar 2000 08:16:43 -0600 taste You were asking about the advantium. Here is an excellent review of it by the cooking staff at the Detroit Free Press. http://www.freep.com/features/food/ge22_20000322.htm --------------- MESSAGE bread-bakers.v100.n029.3 --------------- From: "Greg and Heather Reseck" Subject: Saf Yeast Date: Sat, 18 Mar 2000 22:35:14 -0800 In the Seattle area, I purchase Saf yeast at a restaurant supply store (Cash and Carry, a division of Smart and Final) for $1.99 for a 1-pound package. They also carry 25-pound bags of unbleached bread flour. Heather Reseck Carnation, WA --------------- MESSAGE bread-bakers.v100.n029.4 --------------- From: kaleleaf@webtv.net (Pat Holm) Subject: Greek Isle Date: Wed, 22 Mar 2000 21:30:15 -0600 (CST) I would like to thank the person who posted the Greek Isle bread. This bread is wonderful. I used olve oil instead of butter and had to add 3 more tablespoons of flour but it turned out great. The aroma of this bread while baking is fantastic. Sorry I don't know who posted the recipe, but thanks you for doing it. Also thanks to everyone for taking the time to post recipes. Pat --------------- MESSAGE bread-bakers.v100.n029.5 --------------- From: ltsilver@borg.com (Lois Silverman) Subject: Cake Yeast Date: Sat, 18 Mar 2000 10:03:23 -0500 Just a hint to all the challah bakers (and other bread bakers) out there given to me by my mother-in-law. She told me to use CAKE YEAST since it give a different and better texture to bread than powder. It is by far more expensive and more perishable than powder yeast. For a recipe in which I use 10+ cups of flour (making 3 or more loaves), I use 1/2 a large cake. Lois Silverman --------------- MESSAGE bread-bakers.v100.n029.6 --------------- From: DebHSN@aol.com Subject: sourdough starter is not sour! Date: Sat, 18 Mar 2000 17:00:31 EST Lynne: I have found that the easiest way to get a nice tangy sourdough flavor is to simple let the dough rise twice. After the first rise, knead it down for just a minute or two, put it back in the oiled bowl, and let it rise again until double. This will take about half the time of the initial rise. Then punch down, shape and proof as usual. This second rising really lets the sourdough flavor develop! Deb --------------- MESSAGE bread-bakers.v100.n029.7 --------------- From: "Nini Chinjen" Subject: Hobart 10 quart mixer Date: Sat, 25 Mar 2000 10:22:17 +0800 I am looking for anyone who might want to sell their Hobert mixer. I am not sure if it was 10 quarts but the mixers that we used when I was at the Asian Baking Institute was definitely more than 5 quarts (that's where I saw and used it). The only Hobert mixers available here are 20 quarts and I don't need that much yet. Any information will be much appreciated. Thank you very much. Nini Philippines --------------- MESSAGE bread-bakers.v100.n029.8 --------------- From: Becky Subject: Dry Bread Date: Sat, 18 Mar 2000 15:17:31 -0500 I have a question for all of you bread bakers! I like to use prune/applesauce purees in my bread machine recipes...(to substitute for the oil.) The breads also rise well, have a good texture, slice well, etc. However, they tend to taste "dry" by the following day. Maybe I'm not storing the bread correctly or maybe this is just a hazard of trying to lower the fat content. Do any of you have any suggestions? Thanks! Becky mteacher@mindspring.com --------------- MESSAGE bread-bakers.v100.n029.9 --------------- From: Lynn E Cragholm Subject: Date: Tue, 21 Mar 2000 22:41:26 -0900 Two people contacted me directly after reading my contribution to the BB Newsletter. I then had a major computer catastrophy--won't bore you with the details--and lost their e-mail addresses. The only way I now can answer their questions is via the newsletter. To Deborah, yes, the Breadman Ultimate clicks as it changes gears in the mixing process. To name not remembered (I barely had read your question when everything went haywire on my computer and I didn't catch your name), yes, you can, with the Breadman Ultimate, delay the dough setting process so that the dough is ready to be removed from the machine at an hour you designate. Thank you for understanding why I had to answer you via BB instead of directly. Lynn Cragholm ________________________________________________________________ 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.n029.10 --------------- From: Lynn E Cragholm Subject: Creme Fraiche Date: Sat, 18 Mar 2000 12:33:11 -0900 Many thanks to those who submitted recipes for creme fraiche. I have, in the past, used the recipes calling for unequal amounts of sour cream and heavy cream (whipping), and those calling for buttermilk, but the results were not the creme fraiche I sought. Then Toni Repasche sent me a recipe (which she also submitted to the BB Newsletter at the same), calling for equal amounts of sour cream (full fat kind) and heavy cream (whipping). That combination produced perfect creme fraiche! I wish to add this caution, though, to others using the recipe. Do NOT use an ulta-pasteurized heavy whipping cream. That does not work well at all. A pasteurized heavy whipping cream is fine, but not the ulta-pasteurized heavy cream. You may have to do some hunting to find a heavy whipping cream that is not ulta-pasteurized. I called many stores, where I live in Anchorage, Alaska, before I located Organic Valley Heavy Whipping Cream distributed by CROPP Cooperative in La Farge, Wisconsin 54639. Contact the company at www.organicvalley.com to inquire if this product is available where you live. Lynn Cragholm ________________________________________________________________ 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.n029.11 --------------- From: Blanche007@aol.com Subject: Recipe from lora brody Date: Sat, 18 Mar 2000 11:48:24 EST In a message dated 3/18/00 7:52:32 AM, Barbara writes: << I just had a really good Mediterranean pizza made on a "herbed sourdough crust". This was almost like a French bread, holey and light on the inside, not tough like so many sourdoughs. If anyone knows anything about this bread-like crust, I'd sure like the recipe to make it at home. Thanks Barbara >> Sourdough Herbed Pizza Crust: (I'll be happy to send samples of my enhancers - just email me with your addresses) 3 cups all purpose unbleached white flour 1/3 cup cornmeal 2 teaspoons salt 1 heaping tablespoon mixed herbs de Provance (combination dried basil, thyme, tarragon, lavender, rosemary and sage) 1 teaspoon sugar 1 -2 rounded tablespoons Lora Brody Sourdough Enhancer - depending on how sour you want the crust) 3 rounded tablespoons Lora Brody Dough Relaxer 1/3 cup olive oil 12-14 ounces water to make an extremely slack ball of dough after the first 3-4 minutes of kneading. The wetter the dough the more holes you'll have - oven temperature is important as well - you need a hot oven to quickly turn the water into steam which forces the dough apart creating the bubbles. Prepare the dough either in a bread machine programmed for dough cycle, a food processor fitted with a plastic blade or stand mixer fitted with the dough hook. Allow one full rise. Gently deflate the dough and roll or stretch it to fill the pan. If you want thin crust pizza, divide the dough in two pieces and roll out on the bottom (underside) of two heavy duty jelly roll pans (a.k.a. half sheet pans). Roll very thin, add your topping and bake immediately in a preheated 450F oven for 14-16 minutes or until brown and crusty. For a thick crust pizza, roll the full recipe of dough and allow it to rise until desired thickness, top and bake at 425F for 20-25 minutes. --------------- MESSAGE bread-bakers.v100.n029.12 --------------- From: Haacknjack@aol.com Subject: Frank Volcz' bread; poisoned bags Date: Sat, 18 Mar 2000 20:00:10 EST Sorry I'm so late, I just pounded through a good dozen newsletters ... Reggie, you've been busy! First and most important: READ THE BOX on any large plastic bags you think you might use for proofing boxes (or storing large quantities of any food). Many "trash bags" are impregnated with insecticide ... NOT good for your bread or your body. If the box says "not recommended for food storage" or if you detect a volatile "non-plastic" kind of odor when you open up the bag, think twice. On to more pleasant topics: Marianne Becktel asked a number of questions about Frank's amazing bread. Yes, I add the "next day dough" to the first starter ... making a large amount of very slack dough. The starter, especially if allowed to grow slow, is fine on its own if you don't have some saved from last time. I once got jammed and let the starter ferment for 2.5 days, and it was the best bread ever. Can you cut down a recipe this big? Most of our readers probably have no choice! I've made it in half-batches, but since I can manage the full amount and it goes so fast here...I usually go the whole route. The special flour was a Canadian brand that Frank found and I regret I've forgotten the brand name. I've used King Arthur, sometimes with extra gluten if I need my exercise, and the bread has been great. The bowl is an English monster called a "Gripstand" ... it's a wonderful butter-beige on the outside and creamy white on the inside. I got it years and years ago at Marshall Field's in Chicago. On the bottom it says G.Green Ltd and Church Gresley (I'm guessing on the CH in Church, those letters wore off long ago) and was made in England. The bowl probably weighs about 10# itself, but I wouldn't part with it for anything. On a more sensible note, you can find huge stainless steel bowls at commercial cookware shops and occasionally through Williams-Sonoma or King Arthur. And, frankly, if you have a 20-quart stockpot, it should work fine. Just don't make your dough in a poisoned bag! --------------- MESSAGE bread-bakers.v100.n029.13 --------------- From: Pauline Lee Subject: bread recipe Date: Tue, 21 Mar 2000 16:01:32 -0400 This is a recipe that I developed myself several years ago and made by hand. I recently adapted it for my Breadman, and I want to share the adapted recipe with Bread Digest subscribers. Although i serve it toasted for breakfast, it would be very good for peanut butter or cream cheese sandwiches. BREAD: TRIPLE APPLE With RAISINS & WALNUTS (Directions for AMBs) NOTE: This bread is nutritious and is loaded with fiber! It makes delicious toast. Amount Measure Ingredient -------- ------------ -------------------------------- 1/2 cup apple cider 1/2 cup applesauce 2 Tbsp. unsalted butter 2 Tbsp. brown sugar 1 egg, beaten 1 1/2 cup all-purpose flour 1 cup whole wheat flour 1/4 cup soy flour 1/4 cup rolled oats 1/4 cup oat bran 1 Tbsp. Lora Brody's Bread Dough Enhancer 2 Tbsp. buttermilk powder (or milk powder) 1-2 tsp. apple pie spice (cinnamon, allspice, nutmeg, cloves) 3/4 tsp. salt 2 1/4 tsp. SAF instant yeast 1 cup chopped dried or fresh apple 1/2 cup raisins 1/2 cup chopped walnuts, toasted Heat cider, applesauce, butter together in microwave oven or saucepan until warm. Remove from heat, stir in brown sugar. When cooled to lukewarm temperature, add beaten egg and mix well. Set aside. Whisk together in medium-sized bowl: flours, rolled oats, oat bran, dough enhancer, buttermilk or milk powder, spice mix, salt. Pour cider mixture in bread machine pan. Spoon flour mixture over the liquid mix. Make shallow well in flour, spoon in yeast. Place pan in bread machine. Set bread machine for white bread, 1 1/2 lb. loaf, medium crust. Start machine. When ingredients are mixed, keep machine running, add chopped apples, raisins, walnuts. Cool on wire rack when baking is finished. --------------- MESSAGE bread-bakers.v100.n029.14 --------------- From: Haacknjack@aol.com Subject: Take it easy Date: Sun, 19 Mar 2000 22:27:45 EST Some random thoughts in response to recent postings: (1) Egg wash ... a double dose of egg wash (just an egg beaten to blend, but you can add a little milk or water if you find the plain egg too thick) makes a lovely, mahogany brown and shiny crust ... IF you put the first coat on right after shaping the bread, LET IT DRY, and then put the second coat on just before you pop the bread in the oven. If you don't let the first coat dry (which means letting the bread rise UNCOVERED), you just get a sloppy mess. Naturally, if you're sprinkling seeds or decorations on the top of the crust, you do it after the SECOND coat is brushed on. (2) Making tons of bread ... two techniques that work for me are (a) Let half of the batch rise again! I've never had bread resent an additional rise, though under kneading is a serious sin. So, if your batch is more than your oven can take, just shape half of it and let the other half rise until the first half is out of the oven. (b) Pack 'em in! It's a little bit of work in re-arranging once the crust is set (about 2/3 of the way through the baking time), but I can indeed fit a dozen smaller loaf pans into my standard gas-range oven. You put four front-to-back across the back of the top shelf, and two side-to-side across the front of it. Repeat for the second shelf. When re-arranging, move front-to-back and left-to-right, and (sigh) change shelves. this sounds much more awful than it is, once you've done it. Here's some visual help (a shelf as seen from above): First pass 1 2 3 4 --5-- --6-- Second pass --6-- --5-- 4 3 2 1 the saving grace is, you don't have to turn each individual pan around because you're re-arranging them so the end that started in the middle finishes on the outside edge. With this trick, I can bake a dozen Christmas stollens at one time (and I need to!) (3) With sincere respect to all those who "weighed in" on measuring flour ... if you're not a commercial baker, you may well be able to succeed nicely with proper rounding. You round flour DOWN and kneading time UP. You can always work in more flour as required. Bread's a natural experience ... we're not in humidity-controlled chambers, the wild yeasts do their thing, every now and again the children drop an apple into the rising dough. Relax and enjoy it! Now, if you are trying to make a buck doing what you love ... control is a key. And, if you're brand new it's better to measure and succeed than estimate and get bricks. But over time, mellow out and enjoy. Back to those bunny breads...... --------------- MESSAGE bread-bakers.v100.n029.15 --------------- From: "Nini Chinjen" Subject: sourdough focaccia Date: Sun, 19 Mar 2000 20:02:05 +0800 Here's a bread that some of you might like to try. Although it takes a while to rest and let the dough rise it can easily be incorporated into any schedule. I used a starter that I "concocted" last January of this year and although I did not have to add more yeast I found out during my experiments that the dough turned out better with the added yeast. The longer rising and resting periods assures you of a very light dough with the characteristic chewy texture. The resulting bread is worth the wait. I apologise that the measurements are given by weight as that is what I normally use for commercial use and for home baking. Sourdough Focaccia Bread flour 1,600 Kg (variable) Sourdough starter 1 Cup (room temperature) SAF yeast 2 tsps Sugar 1/2 teaspoon Warm water (115*F) 1/2 Cup Fresh milk 2 C Boiling water 2 C Garlic Oil (or olive oil) 1/4 C Shortening 2 Tablespoons Garlic, finely minced 6 cloves Red onion, finely minced 2 large Basil, fresh 2-3 Tablespoon OR Dry basil 1 1/2 teaspoon Dry oregano 1 teaspoon Dry rosemary 1 1/2 teaspoon Dry Thyme 1 teaspoon Garlic powder 1 teaspoon Freshly ground black pepper 2 teaspoons Salt 1 1/2 Tablespoon 1. Combine fresh milk and boiling water in a large mixing bowl. Set aside to cool to 115*F 2. Proof yeast in 1/2 teaspoon sugar and warm water. 3. Saute garlic and onion in the oil and shortening. When soft, turn off heat and add all the herbs and pepper but NOT the salt. Toss in the bowl containing milk mixture. 4. Mix in the starter and the yeast. When it's been incorporated add the salt. Mix in the flour a cup at a time until a sticky dough forms. 5. Dump in a well floured work area and knead in the remaining flour with the aid of a dough scraper until a slack dough forms. 6. Form into a ball and place in a well oiled plastic basin or any large plastic container and cover with a generously oiled heavy duty plastic sheet. Refrigerate for at least 8 hours or overnight. 7. Punch down the dough and thaw for at least two hours well covered. 8. Punch down dough and scale into five 300 gm pcs. and three 400 gm pieces. Round and rest on a well oiled table covered for 10 minutes. 9. Place the 300 gm pieces in five oiled round pizza pans and the 400 gm pieces in oiled 9" square pans. Set aside to rise in a draft free spot covered for at least 1 1/2 hours. 10. Gently poke with two fingers about 1/2" into the dough. Sprinkle generously with olive oil or garlic oil and bake in a preheated 375*F oven for 20 minutes. notes: -Remove immediately to cooling rack once it leaves the oven. -Dough will be very billowy and light if the final rising after panning is long. -You may have to punch down the dough occasionally while it's in the refrigerator. -Dough can take a lot of stretching so it's alright to be a little rough with it while making it fit the pans. -Recipe is tested using bread flour because the all purpose flour available in the Philippines is only suitable for making sweet dough. -Has a good shelf-life but can be frozen successfully without any noticeable loss of flavor. -Can be successfully trimmed down using about 500 gm of flour (about 4 to 5 Cups). Those interested please email me for directions. Nini I. Chinjen - nchinjen@skyinet.net Philippines --------------- MESSAGE bread-bakers.v100.n029.16 --------------- From: Haacknjack@aol.com Subject: Bunny Breads Date: Sun, 19 Mar 2000 22:03:26 EST Well, it's time to send a recipe instead of just free advice. I am making a couple dozen of these tonight as our public schools level the playing field by allowing NO celebrations of ANY "organized" religion ... so I am slipping in a little Wicca (?) and celebrating the solstice instead. Anyway, this is slightly adapted from a traditional Italian Easter bread, which I found in a mid-70's Farm Journal bread cookbook. If you have no traditional Italian family to argue with you, you may enjoy the Bunny option. This is basically turbo-charged Challah wrapped around a dyed egg... makes a very lovely presentation in any of the assembly options. BUNNY BREADS 12 eggs, colored (see note at beginning of recipe) 1/2 cup milk 1/2 cup sugar 1 tsp. salt 1/2 cup (one stick) butter 1/2 tsp. lemon oil (NOT EXTRACT) or 1 Tbsp lemon peel, grated 2 packages active dry yeast (or 2 Tbsp) 1/2 cup warm water 2 eggs, room temperature 4 1/2 cups flour, sifted; plus more to knead 1 egg, beaten, for wash Multi-colored decors EGG NOTE: First you have to decide about the eggs. Traditionally, you dye raw eggs and they cook in the oven right in the middle of the bread. This is fabulous (and amazing!) if you're going to serve the bread right away as breakfast or brunch. However, I usually found that the yolks were still a little "fudgy" -- fine when hot and probably being slathered with butter, salt & pepper, but not so fine if served room temperature later on. As I have been making these for grade-schoolers for some years now, I have taken the chance of over-cooked yolks and hard-boiled the eggs first. I don't get many eggs back, so it must be OK! (N.B.: I find that simple, all-one-color eggs are all this presentation needs; fancier ones wouldn't hurt, but it's up to you if it's worth the egg-stra effort...) Next, decide on your presentation: rainbow rings (6 eggs in a round "braid"), baskets (eggs in a bread ring, with or without "handle" across the middle), or bunnies. Now you'll know what to do at the end! Decor note: You can use the tiny multi-colored hard sugar balls that decorate cakes and cookies so well, jimmies, sparkly sugar, or the flat sugar shapes (King Arthur has had a "barnyard mix" which is great -- pink pigs, yellow chicks, green ducks, white rabbits and, so help me, shiny brown cows!) which you otherwise might sprinkle on cupcake tops. Whatever isn't too big to stick onto the egg glaze. Now, for the bread: Scald the milk; add sugar, salt, butter & lemon oil or peel. Cook to lukewarm (it's good to toss it into your big mixing bowl if that bowl needs to be warmed up!). Sprinkle yeast on top of the warm water, stir to dissolve. Add to milk mixture along with the 2 eggs and 2 1/2 cups of flour. Beat until smooth (120 strokes is traditional and effective). Stir in enough of the remaining flour, a little at a time, to form a dough that is easy to handle. turn onto lightly floured board and knead until smooth and elastic, 5-8 minutes. Place in lightly greased bowl; turn dough over to grease top. cover and let rise in a warm place free from drafts until doubled, about 1 hour. Punch down, turn, cover & let rise again until almost doubled, about 30 minutes. Meanwhile, prepare baking sheets (full-sized cookie sheets hold six individual breads -- bunnies or baskets -- or one braid) by coating with cooking spray or covering the baking sheet with parchment paper. for individual breads: Divide into 12 even portions. Roll out a portion between your hands into an 8-10" rope. Cut off about a quarter of the rope if making bunnies, about an eighth if making baskets with handles. Pinch remaining dough into a circle, securing dough well. Put an egg onto the prepared baking sheet, and stretch the dough around it. If you've reserved some dough, roll it into a long enough rope to make the basket handle or two bunny ears (make it long, cut in half, fold it double; pinch into bottom of bread ring above one long end of egg). For rainbow rings: Roll bread out into two ropes as long as possible. Leaving "tails" about long enough to go around the last egg, cross the two ropes and put one end of an egg against the joint, running lengthwise. Make the ropes cross over/under at the end of the egg and place the next egg at the joint of the ropes. Keep on truckin' until you get to the sixth egg. If you're truly compulsive (as I am) you will have, of course, arranged the eggs in rainbow order so there's no beginning or end to the color wheel. As you tuck the last egg into the last of the ropes, pinch the ends together securely. Brush assembled breads with beaten egg. Let rise until doubled. Meanwhile, preheat oven to 375F. Brush breads with egg wash again, sprinkle on decorations as desired (pink sugar down the crease of the bunny ears is very charming). Bake individual breads 20-25 minutes; rainbow rings 30-40 minutes. Baskets can be removed from pans promptly. WAIT 10-15 minutes on bunnies and rings, so the bread can set up a little. Then, remove to a cooling rack (or serving dish!) but be careful to support the shaped bread as much as you can. Now, your eggs may come out a little spattered even though you were very careful not to splash the egg wash. Beats me, too! But the breads are so lovely anyway, no one notices. Finishing notes on the bunnies: take your freezer marker (the one you label your leftover packages with) and draw eyes and two back-to-back fishhooks for a bunny nose/mouth. Here comes the obsession part: cut 1/4" or so wide strips of paper about 3" long (a 3 x 5" card works fine for this). Then cut the strips ALMOST all the way lengthwise into three very narrow strips. You've left an approximately square "tab" at one end, and especially if you used the cards, you've got curly whiskers. Take a glue stick and stick one set of whiskers beside each side of the "nose" and you've got BUNNIES! (Yeah, I know glue stick and permanent marker aren't edible, but they're on the egg SHELL for pete's sake. No one has sued me yet...) Whether you take the elegant or the obsessive route, these lovelies will brighten your springtime celebrations! --------------- END bread-bakers.v100.n029 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved