Date: Sat, 1 Apr 2000 02:11:16 -0800 (PST) -------------- BEGIN bread-bakers.v100.n030 -------------- 001 - "Dick Carlton" Subject: Scalding Milk? Date: Sat, 25 Mar 2000 21:47:22 -0800 Some recipes call for scalding the milk when making bread. Is this necessary with todays pasteurized milk? Is it a custom from when all we had was raw milk. Please, someone advise me!! Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v100.n030.2 --------------- From: "Barrie J. Lax" Subject: TR 3000 Date: Sat, 25 Mar 2000 11:10:24 -0500 I hear very little about the TR3000, Dream Machine these days. I am considering purchasing one and would like an update on it's longevity and usefulness. Note that 'dough' is my game. Bar. --------------- MESSAGE bread-bakers.v100.n030.3 --------------- From: Socko47@aol.com Subject: Holes Date: Sun, 26 Mar 2000 10:43:10 EST I know people have asked in the past about eliminating holes in their bread. My question: is there a way to develop holes? Some breads seem to have this as part of their character and I was wondering what is done differently to have holes occur. Is is extra yeast, extra water, a variation in development of the dough? Joe --------------- MESSAGE bread-bakers.v100.n030.4 --------------- From: Harry Glass Subject: re: Becky's dry bread question Date: Sat, 25 Mar 2000 08:07:45 -0800 (PST) Becky, I have found that potato flour does the job. Add 1/4 cup to 4 to 4.5 cups of flour (1 tbs per cup of dry ingredients), and your dry bread problem should be solved. Harry __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n030.5 --------------- From: Pat Schlosser Subject: Pizza Hut, Olive Garden, Fazoli's Breadsticks Date: Tue, 28 Mar 2000 16:31:40 -0800 I am new to this list and am truly not sure how this works - but if I don't try I won't know! Does anyone have a recipe for duplicating the soft, tender breadsticks they serve at Pizza Hut, Fazoli's, Olive Garden, etc? I love to bake breads, but this eludes me. Using regular bread recipes only turn out bread-like sticks. Any info would be appreciated. Thanks, Pat --------------- MESSAGE bread-bakers.v100.n030.6 --------------- From: TheGuamTarheels@webtv.net Subject: La Cloche Date: Sat, 25 Mar 2000 07:42:49 -0500 (EST) Okay, all you bakers. Several days ago I asked for comments from anyone using La Cloche to bake bread and what did I get? Nada, zilch, nuttin' honey. So this is your last chance to help the old Tarheel Baker. If you bake or cook in a cloche, please tell me how you like it, either by posting on the list or contacting me direct. I'd like the pros and cons to help me decide if I want to invest in a cloche. Thanks. Bob --------------- MESSAGE bread-bakers.v100.n030.7 --------------- From: bob carlson Subject: partner Date: Wed, 29 Mar 2000 21:43:36 +0000 Well, I got some responses to the notice I posted earlier this month. I'm still looking for an experienced, dependable baker to produce about thirty loaves of crusty sourdough bread every Friday from May through October. I guess the quantity isn't something most people are set up for, but I'm sure I could arrange for the use of a large oven in a church kitchen, if that would help. The closer you are to Whitestown/Zionsville area in Indiana, the better. Bob --------------- MESSAGE bread-bakers.v100.n030.8 --------------- From: Darren and Carolyn Montello Subject: Need a recipe :) Date: Sat, 25 Mar 2000 11:19:16 -0700 I looking for some bread machine recipes that substitute oil with prune or applesauce puree. Maybe Becky from the list could post a few. Thanks in advance. Carolyn Peoria, Arizona (montello1@juno.com) ________________________________________________________________ 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.n030.9 --------------- From: "Diane M. Beeckler" Subject: archives Date: Sat, 25 Mar 2000 09:48:30 -0600 I wanted to let you know I downloaded all the available archives into my MasterCook Cooking Light program. It worked like a charm and now I have any bread recipe I could ever want, along with informative tips. And I can sort them to fine one with certain ingredients too. When is the last quarter of 1999 archive going to be available? I love this list and look forward to reading it every weekend. D.Beeckler [[ Editor's note: We hope to have them up by Apr 7th ]] --------------- MESSAGE bread-bakers.v100.n030.10 --------------- From: SloSherri@aol.com Subject: Re: Digest bread-bakers.v100.n029 Date: Sat, 25 Mar 2000 10:36:52 EST In a message dated 03/25/2000 7:11:41 AM Pacific Standard Time, bread-bakers-errors@lists.best.com writes: << 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? >> Becky, That is almost certainly a result of the lowered fat content. Breads with little or no fat in them have a shelf life of one to two days, at most. Sherri --------------- MESSAGE bread-bakers.v100.n030.11 --------------- From: Caroline Anderson Subject: Olive oil. Date: Sat, 25 Mar 2000 16:05:44 -0800 (PST) Hi, I have lurked for over a year and have had most my questions answered. I have a Breadman Plus and find it to be fine for us. My question that I have is, can you always replace the vegetable oil or margarine in recipes and use Olive oil instead? For health reasons I'd like to be able to use this oil. Thanks for comments in advance. ===== __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n030.12 --------------- From: Andie Paysigner Subject: creme fraiche cream Date: Sat, 25 Mar 2000 15:14:39 -0800 Smart and Final wholesale grocers in So. Calif (and I believe other areas) carry "Manufacturers Cream" in half gallon cartons. This is pasturized but not ultra-pasturized and homogenized - it will separate to a degree. It makes beautiful creme fraiche, clotted cream (Devonshire cream or Cornish cream type). You can also use it for making double cream cheeses, fresh whipped butter, etc. And Ice cream.....wow. I just finished making a batch of ginger ice cream. It is also perfect for cream sauces etc., because it does not "break" as easily as regular cream. -- 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.n030.13 --------------- From: "Phyllis Tesch" Subject: sponge for rye bread. Date: Sat, 25 Mar 2000 21:24:57 -0600 I have been making Bernard Clayton's Old Milwaukee Rye bread. It calls for a sponge made with rye, water, yeast and caraway seeds. The sponge can be used as early as 6 hours later or as late as 3 days later. I've been leaving it for 3 days. But I have some questions: First question: it calls for 1 package dry yeast. I use instant yeast (Fleischmann's) and buy it in bulk. How much should I use? Second question: Can I mix the sponge and let it work in the stainless steel KitchenAid mixing bowl? I haven't done that yet, not being sure if the bowl will 'harm' the sponge in some way. But my largest glass bowl is barely big enough to contain it. Got any opinions? Phyllis Tesch p.s. this list is great! I have to monitor some lists which relate to my job and they contain such drivel. On this list, every week there are lots of useful posts. Thanks. --------------- MESSAGE bread-bakers.v100.n030.14 --------------- From: "Chris Dalrymple" Subject: Dry bread Date: Sat, 25 Mar 2000 07:59:10 -0600 You're right...your bread does dry out quickly due to the lack of oil. I make my everyday breads with 1/2 T oil then freeze 1/2 the loaf to preserve freshness. Not positive about this, but I seem to remember reading that adding lecithin helps keep bread moist. Chris >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 --------------- MESSAGE bread-bakers.v100.n030.15 --------------- From: "Schmitt, Barbara E." Subject: Shortcake Date: Mon, 27 Mar 2000 14:04:07 -0500 Ok, I know, it's not REALLY bread, but anything that tastes this celestial toasted and spread with strawberry jam deserves to be posted here. Rich Shortcake 3 c. all purpose flour 4 t. baking powder 1/2 c. sugar 1 t. salt 1 stick butter (use the real thing, preferably unsalted) 1 egg, beaten with enough milk to make 1 c. More sugar Mix the dry ingredients. Cut in the butter. Add the liquid to make a soft dough. Form into 6 (humongous) or 8 (somewhat more reasonable sized) shortcakes. Sprinkle tops heavily with sugar. Bake on a greased cookie sheet in 400 - 425 oven for 15-17 minutes, until tops are light golden. Now, this makes GREAT strawberry shortcake, especially the old-fashioned style where you pour the unwhipped cream over the berries and the shortcake. But be sure to make enough for leftovers, because what you REALLY want to do is split them horizontally the next morning, toast them lightly, and spread them with strawberry jam. I know, they are kind of crumbly, and they make a mess in the toaster (opt for the toaster oven if you can), but believe me, it's worth it. And when strawberries go out of season, there are always peaches.... --------------- MESSAGE bread-bakers.v100.n030.16 --------------- From: Socko47@aol.com Subject: Re:Sourdough Date: Sun, 26 Mar 2000 09:45:38 EST In a message dated 03/25/2000 7:11:41 AM Pacific Standard Time, bread-bakers-errors@lists.best.com writes: << I have found that the easiest way to get a nice tangy sourdough flavor is to simple let the dough rise twice >> This comment reminded me of the technique used to make Poilane's Bread in Bernard Clayton's book on French Breads: it is my favorite bread. The procedure is to make a starter three days ahead by mixing one cup of whole wheat flour, one cup of warm water, one tablespoon of powdered milk, and one packet of yeast. This is allowed to sit, covered in a warm place for 24 hours. Then two cups of warm water and three cups of regular or bread flour are mixed in and this is allowed to sit for 24 hours. The final day you add the final flour and salt to make the bread. I would think this approach could work for a lot of bread making to make it more in the sourdough style. I have found surprisingly different tastes by using different company's whole wheat flour. My favorite is Gold Medal. I have varied this recipe by using honey instead of powdered milk for a friend with severe lactose intolerance. I even, on occasion, added some rye flour at different stages, both for variation and to come closer to the actual bread made by Poilane, who has his own special wheat raised for his bread. Joe --------------- MESSAGE bread-bakers.v100.n030.17 --------------- From: Haacknjack@aol.com Subject: Dry, fat-free bread Date: Sat, 25 Mar 2000 15:45:28 EST 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 Becky -- the main purpose of the oil or other fat added to bread is to keep it moist. So I'd vote that yes, the dry crumblies are a result of trying to lower the fat content. Some things to try: (a) You can try keeping the loaf wrapped in a damp paper towel inside your plastic (I hope a zipper-type) storage bag, you might get another day out of it. (b) Try lecithin as a fat substitute ... it comes granulated and a tablespoon or so per recipe may give you a decent middle ground. I usually mix it up with the flour just to be sure it disperses well, no special handling needed. (c) Also, an ancient-but-fun technique for reviving dry bread -- take a brown Kraft-paper bag (for instance, a lunch bag) and run water all over the outside of it. Put your bread inside and seal the end (roll down the top of the bag a couple of times, like for lunch). Put the whole assembly into a 300 - 325* oven for about 10 minutes. The bag will get crispy and your bread will become soft! The best approach is probably to bake little and often -- eat it the same day and you'll eliminate the problem! (grin) --------------- MESSAGE bread-bakers.v100.n030.18 --------------- From: Haacknjack@aol.com Subject: one more cinnamon roll Date: Sun, 26 Mar 2000 14:00:03 EST I TOLD you I was way behind with the list, and hope y'all can stand one more cinnamon roll recipe. this one was from Cooking Light and is one of the few of their breads which reheats successfully for me (I like their breakfast breads very well the first day, but haven't found them to keep well). I often have a bunch of these in the freezer for breakfasts to come. they're not the traditional roll-up roll, but you can afford to indulge in them more often! (The title was from the theme of the article, foods in famous movies. This was supposed to be the roll that Audrey Hepburn (?) nibbled on while pressing her nose against Tiffany's display window.) Breakfast at Tiffany's Cinnamon Twists 6 Servings 1 package active dry yeast 1/4 cup water, warm 3 cups flour, divided 2 + 3/4 + 1/4 1/2 cup milk, 2% reduced fat, warm 1/4 cup sugar 1/4 cup butter, melted, divided in half 1/4 teaspoon salt 1 egg, slightly beaten 1/2 cup raisins, golden 1/3 cup sugar 2 teaspoons cinnamon 1/2 cup powdered sugar 2 teaspoons milk, 2% reduced fat Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2 cups flour, 1/2 cup milk, 1/4 cup sugar, 2 T. butter, salt and egg to bowl; beat at medium speed of mixer until smooth. Stir in 3/4 cup flour and raisins to form a soft dough. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes), adding enough remaining flour to prevent dough from sticking to board. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise 1 hour or until doubled. Punch down. Roll into 12" square on a lightly floured surface. Brush dough with 2 T. butter. Combine 1/3 cup sugar and cinnamon; sprinkle over dough. Cut dough in half crosswise, then into 12 strips lengthwise (making 24 pieces in total). Place 2 strips together and twist. Pinch ends to seal. Place twists on a large baking sheet coated with cooking spray. Gently press ends to baking sheet. Repeat until all dough is used and 12 twists are made. Let rise 30 minutes or until doubled. Meanwhile, preheat oven to 350F. Bake 15 minutes or until browned. Remove from pan and cool on wire rack. Meanwhile, combine powdered sugar, milk and vanilla in a bowl; stir well. Add milk by 1/2 tsp. until icing can be drizzled. Drizzle over twists. Amount Per Serving Calories 481 Calories from Fat 95 Percent Total Calories From: Fat 20% Protein 8% Carb. 72% --------------- MESSAGE bread-bakers.v100.n030.19 --------------- From: "Nini Chinjen" Subject: sorry and a recipe Date: Sat, 25 Mar 2000 20:18:10 +0800 Here is a favorite savory roll recipe which I also use to make cheese bread. The dough is very forgiving and stays fresh for 4 days (each roll sealed in plastic). The filling can be used to stuff steamed buns (sio-pao) - a favorite Filipino dim-sum. You can fill the dough with all sorts of fillings like longganisa (sausage), chorizo, tuna, corned beef... ASADO ROLLS Dough: Bread flour 1 Kg (plus approx 50 gm for kneading) Potato starch 55 gm SAF yeast 15 gm (3 tsps) Warm water 1/4 C Sugar 1/2 tsp. Fresh milk 1/2 C Warm water 1 1/4 C Shortening 110 gm Salt 3 teaspoons Sugar 200 gm Medium eggs 4 pieces 1. Proof yeast in 1/4 cup water and 1/4 tsp. sugar. 2. Sift together 3 cups flour with the potato starch. In a mixer blend together sugar, shortening, proofed yeast, eggs, flour and salt. Mix at medium speed until well blended and slightly thickened. Stir in enough flour (by hand) using a large rubber spatula to make a soft dough. Dump in well floured working table and knead in remaining flour until you end up with a very smooth, pliable dough. Round out the dough. 3. Place dough in a well greased bowl and let it rise for 1 1/2 hours or until double. (You can give it two risings). 4. Punch down and place in a greased work table. Cut out 75 gm pieces, roll and rest for about 10 minutes. Flatten each piece with your palm and with the heel of your right hand flatten the outer edges to make a rough round shape (middle part should be thicker than the edges). Place about a tablespoon of filling in the center and spread with a spoon. Gather edges together and seal top by pinching. You should come out with a round bun. Place in large greased muffin tins and flatten top slightly. Cover with a large greased plastic and set aside to rise for at least 1 1/2 hours or until almost double. 5. When oven is preheated to 350*F paint the tops with 1 egg beaten with 2 teaspoons milk. Bake for 18 to 20 minutes. Remove buns from tins and cool completely. Yield: 24 pieces Asado Filling: Pork (with skin and fat), diced in small pieces 500 gm Soy sauce 1/2 C Garlic, minced 4 cloves Black pepper 1 tsp. Salt 1/4 tsp. Bay leaf 1 crumbled into large pieces Star anise 2 small pieces Sugar 1/3 C Water 1 C Cornstarch 2 heaping tablespoons Water 1/4 C 1. Place pork pieces in a casserole or saucepan and mix in all ingredients except 1 C water. Marinate for at least 30 minutes. 2. Pour in water, boil at medium heat, mixing occasionally. Simmer at low heat for 1 to 1 1/2 hours or until pork is very tender and liquid seems thick. If necessary add a tablespoon more of water and continue simmering. 3. Prepare cornstarch mixture and add to pork. Mix well but do not boil as this might make the fat separate from the sauce. Sauce should be very thick. Cool completely before using. (Can be prepared 1 day ahead, refrigerate). Notes: - Fish out the anise seed and bay leaf BEFORE scooping into the dough. - I use a small ice cream scooper to fill the dough. - Make sure none of the filling comes in contact with the edges of the dough before you close it, it will be impossible to seal it if it does. - I bake the buns in large ensaimada molds, I think they look like brioche molds, but I'm not sure. They come out very attractive with grooves on the side. - Filipinos generally don't like bread that's too brown so I usually cover the tops with a greased foil after 12 minutes of baking. - This roll stays fresh and soft for 4 days at room temperature sealed in plastic. Nini Philippines --------------- END bread-bakers.v100.n030 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved