Date: Fri, 7 Apr 2000 23:24:24 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n031 -------------- 001 - Joni Repasch Subject: Carolina Rice Bread Date: Wed, 05 Apr 2000 15:11:36 -0400 Some months ago someone submitted some information about Carolina Rice Bread. However, there was no recipe included. If someone on the list has such a recipe I would appreciate his posting it to the list. Thanks in advance, joni --------------- MESSAGE bread-bakers.v100.n031.2 --------------- From: Jim and Marcia Deutch Subject: Re: Dry Bread Date: Thu, 06 Apr 2000 15:02:34 -1000 Becky, try adding a tablespoon of tofu to your loaf. Or, you might add 2 tablespoons of powered soymilk per loaf and add a little extra liquid. The soymilk I use is "Better Than Milk - original flavor". This will add a slight amount of fat, but it will also add moisture. Marcia Deutch --------------- MESSAGE bread-bakers.v100.n031.3 --------------- From: Tower Family Subject: Triple Apple with Rasins & Walnuts Date: Sun, 02 Apr 2000 17:07:10 -0400 I'd like to thank Pauline Lee for sending in her Apple bread recipe. I finally got a chance to make it and it was wonderful. My husband and I had toast made for it and it was very moist and flavorful. A rather dense bread but very good. Thanks again Pauline, I love trying new recipes. Debbie, Raymond, N.H. --------------- MESSAGE bread-bakers.v100.n031.4 --------------- From: Joni Repasch Subject: Re: Manufacturers Cream Date: Wed, 05 Apr 2000 15:11:48 -0400 Andie Paysigner posted some interesting information regarding Manufactuers Cream in the 100-030 digest. Andie also talked about clotted cream and wonder if he/she? (sorry about that) would be kind enough to post a recipe for this British cream? Thanks, I also found a non-ultra pasturized cream at Fresh Fields (Whole Foods) several weeks ago that I used for creme fraiche. It did fine. joni --------------- MESSAGE bread-bakers.v100.n031.5 --------------- From: SloSherri@aol.com Subject: Re: Digest bread-bakers.v100.n030 Date: Sat, 1 Apr 2000 17:03:23 EST In a message dated 04/01/2000 5:47:13 AM Pacific Standard Time, bread-bakers-errors@lists.best.com writes: << 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? >> Phyllis, I always substitute a scant 1 Tablespoon of bulk yeast. I believe most packet yeasts are being 2 1/2 and 3 teaspoons (one tablespoon) of yeast... Sherri --------------- MESSAGE bread-bakers.v100.n031.6 --------------- From: "Schmitt, Barbara E." Subject: scalding milk Date: Mon, 3 Apr 2000 07:55:13 -0400 Dick Carlton asked whether scalding milk is necessary, or a holdover from before pasteurized milk became the norm. At a recent King Arthur Flour baking class, we were told that scalding brings out the sugars in milk, and has nothing to do with killing bacteria. Unfortunately, that was about the only new information I took away from the class; I was disappointed at how elementary it was. Still, it was a good opportunity to play hooky for the day! --------------- MESSAGE bread-bakers.v100.n031.7 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Scalding Milk Date: Tue, 4 Apr 2000 21:38:51 -0400 Dick Carlton inquired about the scalding of milk. There is a protease enzyme in milk, which inhibits yeast activity. Pasteurization does not render protease inactive. Scalding does deactivate it. Many older recipes using fresh milk that called for scalding were for sweet doughs. Sweet doughs are rich with butter and eggs, which also slow down yeast activity. The scalded milk with its disabled protease helped the yeast do its work a little easier. Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v100.n031.8 --------------- From: Lynn E Cragholm Subject: Scalding Milk Date: Sat, 1 Apr 2000 12:54:08 -0900 Dick: I long ago stopped scalding milk because I could see no necessity for doing so unless one is using raw milk. I do, though, warm milk to a proper temperature for bread baking before adding it to the ingredients. Lynn Cragholm Anchorage AK ________________________________________________________________ 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.n031.9 --------------- From: Lynn E Cragholm Subject: Fruit Purees in Bread Date: Sat, 1 Apr 2000 12:55:32 -0900 Carolyn: I frequently substitute fruit purees in any bread recipe for the oil ingredient. I watch as the dough mixes in the bread machine and sometimes need to add a bit more liquid or a bit more flour to achieve the dough consistency I desire. Granular lecithin (1 to 2 Tbl per 3 cups of flour in yeasted bread recipes) is a useful oil substitute, too. You also can use some granular lecithin with the fruit puree of your choice. Experiment and have fun! Lynn Cragholm Anchorage, AK --------------- MESSAGE bread-bakers.v100.n031.10 --------------- From: "Chris Dalrymple" Subject: Olive oil Date: Tue, 4 Apr 2000 22:42:24 -0500 For my everyday breads I replace all oils called for in a recipe, whether solid or liquid, with canola oil. It would be okay to use olive oil, but you would be able to taste it in your bread. Could you use canola instead of olive? It is also a "good" oil, health-wise. =From: Caroline Anderson =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. --------------- MESSAGE bread-bakers.v100.n031.11 --------------- From: "Mark Judman" Subject: Re: sponge for rye bread Date: Mon, 3 Apr 2000 10:14:14 -0400 Phyllis Tesch asked about using instant yeast rather than ordinary dry yeast in the sponge for Bernard Clayton's Old Milwaukee Rye bread and letting it grow in stainless steel. I think you're OK in both cases. Yeasts are actually pretty hardy creatures as long as you don't heat them to 139 degrees (F.). I think the only real difference is that your instant yeast will "wake up" at lower temperatures than ordinary yeast. Use the same amount and I doubt that stainless steel can poison it. Mark Judman --------------- MESSAGE bread-bakers.v100.n031.12 --------------- From: "Patricia & James Fogler" Subject: new bread pan Date: Sat, 1 Apr 2000 15:17:10 -0600 I'm a lurker on this list and hope this is appropriate. I've a TR 550 Breadman that has seen a good bit of use over the past 3 years or so. The pan itself is starting to leak & I'm wondering if there is a source for spare parts. I've friends and relatives who've been able to purchase belts, etc. for their machines, but the Breadman site only shows entire machines, no spare parts. If anyone knows where Breadman parts (especially the pan) are available, it would be greatly appreciated. You can email me direct at jpfog@knology.net. Thanks, Patty --------------- MESSAGE bread-bakers.v100.n031.13 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Development of holes Date: Tue, 4 Apr 2000 21:45:47 -0400 Joe inquired about the development of holes in yeast breads. An open crumb structure with lots of large irregular holes is typical or rustic and sourdough breads. Long cool slow rising periods in addition to gentle handling of the sponge and dough contribute to this holey texture. Minimal degassing when shaping the dough is also important. This means that you do not punch down the dough with much force. Instead, it is handled very gently so as to preserve the accumulation of carbon dioxide bubbles that the yeast has created in the rising process. Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v100.n031.14 --------------- From: "Scullery Maid" Subject: Uneven pita bread Date: Sat, 01 Apr 2000 12:27:58 CST Sometimes when I make pita bread, one side of the pocket is considerably thinner than the other. Chris Dalrymple felt that the dryer side tended to be thinner. Are there any other reasons? I thought maybe it had to do with moistness of the dough, or amount of gluten (I use all-purpose rather than bread flour for a more tender pita), or that I bake them directly on quarry tiles. It doesn't always happen, so that makes it even harder to understand. Thanks for your help. Mary B ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n031.15 --------------- From: "Vikki Haffenden" Subject: Cinnamon rolls and breads Date: Sun, 2 Apr 2000 17:06:51 +0100 I would like to thank you all for the wonderful cinnamon bun recipe and the cinnamon swirl loaf... I made both. The loaf was a birthday gift for a dear friend and her husband ate 2/3rds of it before she got any! So another was immediately called for. The buns kept me and the family happy for days re-heated in the microwave for breakfasts etc I amalgamated two ideas and sprinkled them with the crumb topping from another recipe posted and this made them even yummier...and stickier. I am new to the list and only have a few bread books so these recipes are a real help. I will post my own once I get started properly I promise. Vikki --------------- MESSAGE bread-bakers.v100.n031.16 --------------- From: Pauline Lee Subject: olive oil Date: Sat, 01 Apr 2000 14:04:21 -0400 Caroline: I have substituted olive oil for the specified fat in several bread recipes, and all have turned well. I do not notice a flavor change, which is the only possible consequence that I can imagine. I may be biased, because I love olive oil! I even use it instead of butter on vegetables. Ellen Lee 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. --------------- MESSAGE bread-bakers.v100.n031.17 --------------- From: Joyce L Owen Subject: Substitute olive oil for butter Date: Sat, 1 Apr 2000 07:43:18 -0800 Carolyn asked if you can always replace the butter in a bread recipe with olive oil. I started doing this two years ago. It works fine. I use extra light olive oil,so the flavor won't conflict with other ingredients. Joyce >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. - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen Eugene OR A town that we call by its first name. --------------- MESSAGE bread-bakers.v100.n031.18 --------------- From: Lynn E Cragholm Subject: Bread Holes Date: Sat, 1 Apr 2000 12:54:50 -0900 Joe: The holes you desire in bread are obtained primarily via a wet dough that is stirred but little. I strongly urge you to secure a book written by Suzanne Dunaway, entitled, "No Need to Knead," published in 1999 by Hyperion, 114 Fifth Avenue, New York NT 10011. This book specializes in wet dough recipes. I purchased my copy of the book from King Arthur, but I don't see it listed in the last KA catalog. Copies still may be available, though. Sorry, I don't have an old catalog so I can look up the ordering code number for you. Lynn Cragholm Anchorage AK ________________________________________________________________ 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.n031.19 --------------- From: Joyce L Owen Subject: Re: Digest bread-bakers.v100.n030 Date: Sat, 1 Apr 2000 07:43:07 -0800 Phyllis asked how much instant yeast to use in making a sponge. Since the sponge sits around brewing for a variable period (hours or days), and the yeast is replicating, it doesn't really matter. One quarter teaspoon is plenty, but more is probably OK. Joyce >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? - - - - - - - - - - - - - - - - - - - - - - - - - - - Joyce L. Owen Eugene OR A town that we call by its first name. --------------- MESSAGE bread-bakers.v100.n031.20 --------------- From: CLRob99@aol.com Subject: Re: La Cloche Date: Sat, 1 Apr 2000 09:05:00 EST OK Tarheel, here goes. I sometimes use a rompertopf (clay cooker) for French type bread, which is really the same thing as a cloche. But it's a bit of a fuss and the thing is so large with its domed lid that it takes up the whole oven. After an initial rush of enthusiasm I got lazy and haven't used the clay cooker for bread in a long time. You have to use very high heat, start in a cold oven, and cook longer than normal. But I think my main objection is the limit of having only one loaf in the oven at a time. > From: TheGuamTarheels@webtv.net > Subject: La Cloche > > 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.n031.21 --------------- From: Andie Paysinger Subject: Dry bread problem Date: Sat, 01 Apr 2000 14:57:40 -0800 Ah, the dry bread problem. Having cooked for a time for someone who was somewhat obsessive about fats in foods, (No eggs, No cheese, No milk, No butter, No shortening, etc. etc.) I know the problem. And I know the solution. substitute for 1 cup of the flour, 3/4 cup of rolled oats-regular, not instant. (the oats absorb more moisture) Other than that, do everything exactly the same. The addition of the oats will give you a fine crumb, increase shelf life considerably and the little furry friends (molds) also will not get a foothold as easily. And, another bonus, Yeast loves oats. If your bread has a so-so rise, adding the oats will give it a boost. If you are pushing the size of your machine (if you are using a machine) you may have it push the lid up. If you want to bake scones that are light, flaky, moist and still have the texture one wants in a scone, substitute oats for some of the flour. The Scots, the Irish, the Welsh, all know the secret. -- 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.n031.22 --------------- From: Lynn E Cragholm Subject: La Cloche Date: Sat, 1 Apr 2000 12:56:10 -0900 Bob: I apologize for being slow to answer your request about using a stoneware La Cloche baker. I purchased one and was disappointed that the accompanying instructions were sparse. Nonetheless, I have experimented with it, and find that I like it a lot for baking round loaves of bread. I set my oven at 450 degrees, bake the bread in the La Cloche on the lowest oven shelf for 10 minutes, then turn the oven temperature down to 400 degrees, bake the loaf another 10 minutes, then remove the cover and bake another few minutes until golden brown (approximately 7-8 more minutes--time will vary re type of bread, of course). I also have a baguette stoneware baker, and like it, but have had to experiment on my own with that, too. I recently ordered a Superstone Cookbook, Item No. 6881, for $7.95 plus S&H from Chef's catalog, phone 1-800-338-3232, which has yet to arrive in the mail. I'm hoping, of course, that this book will provide me with much needed information for continued use of my two stoneware bakers. Lynn Cragholm Anchorage, AK ________________________________________________________________ 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.n031.23 --------------- From: "Joan Ross" Subject: Looking for pan de Monay Date: Mon, 3 Apr 2000 13:47:53 -0400 I want to thank Nini from the Philippines for her great bread and roll recipes. I am hoping she will read this. I am searching for a recipe which is called pan de monay, a Philippine sweet bread. Hoping someone has the recipe and can post or email it for me. Here is another of mine for your enjoyment. Whole Wheat Muffins 1/2 cup white flour 1 1/4 cups whole wheat flour 1 tsp salt 4 tsp baking powder 1/4 cup sugar 1 egg 1 1/4 cups milk 4 tbs melted shortening Sift together all dry ingredients. Combine all wet ingredients. Combine both mixtures as one would do for muffins but don't overblend. Place into greased muffin pans about 2/3 full. Bake 400F about 25 minutes or tested done. About 12 muffins.Note: for variations one may add 1/2 cup chopped dates, raisins, prunes etc. Whole Wheat Popovers 1/2 cup white flour 1/2 cup whole wheat flour 1/2 tsp salt 2 large eggs 1 cup milk 2 tsp melted shortening Heat greased muffin tins in a 450F oven. Sift flours and salt together. Add milk, eggs and melted shortening, beating until batter is light and smooth. Fill the hot muffin tins 1/3 to 1/2 full and place in the hot oven for 15 minutes. Then reduce heat to 350F and bake about 25 minutes to finish baking. About 10 to 12 medium size.serve at once! Visit our web page: personal as well as fabulous baking & culinary topics http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v100.n031.24 --------------- From: "Michael C. Zusman" Subject: Summer Loaf 2000 Date: Mon, 03 Apr 2000 09:30:21 -0700 Bread Bakers and Fellow Travellers: The United States' premier celebration of bread--Summer Loaf 2000--is scheduled for Saturday, August 5, 2000 in Portland, Oregon. Our presenting sponsor, for the second year in a row, is Fisher Mills. Mark your calendars. The event, in its fourth year, takes place in the verdant South Park Blocks on the Portland State University campus in downtown Portland. The weather should be great. It runs simultaneously with the Portland Farmers Market. So, you can sample and buy the finest artisan breads as well as the bounty of the Pacific Northwest summer. We will have a wood-fired bread oven on site along with a circuit of demonstration stations showing the steps involved in the creation of fine bread, from wheat to baking. Time is from 8:00am to 2:00 pm. Featured guests include Peter Reinhart and Carol Field. As in the past, we will have bread baking classes before and after the event. One will be on the preceding Friday and others on Saturday and Sunday. Details to follow. Peter and Carol will be available to sign their books and, of course, our annual amateur bread baking contest, sponsored by Bob's Red Mill, will be taking place. Our list master, Reggie Dwork, has attended as have other participants on this list. As they will all tell you, this is a "cannot miss" event for those involved or interested in the craft of bread baking. You may e-mail me with any questions or comments. On behalf of the Summer Loaf Organizing Committee and the Portland Farmer Market board of directors, I look forward to seeing you. Very truly yours, Michael C. Zusman Evans & Zusman, P.C. Law Offices 2828 S.W. Naito Parkway, Suite 325 Portland, Oregon 97201 mailto:mikez@evanszusman.com Phone (503) 241-5550; Fax (503) 241-5553 --------------- MESSAGE bread-bakers.v100.n031.25 --------------- From: "Andreas Wagner" Subject: La Cloche Date: Mon, 3 Apr 2000 21:56:20 +0200 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. Ok, I seem to have missed that original call! I first came across baking with a cloche in Elizabeth David's "English Bread and Yeast Cookery" (by the way a book which I would recommend to anyone seriously interested in bread baking - it's fabulous!!), and tried a large glazed stoneware casserole. Results were wonderful, I never had bread so well risen and light. I also experimented with another recommendation from the same book at the same time, to bake the bread in a non-preheated oven. So the bread has to have some 'rise' left in it when it goes into the oven, with the cloche over it. Set the temperature as you would normally and then resist the temptation to lift the cloche (of course if you use a clear pyrex bowl it might be easier). 2/3 into your normal baking time you can check to see how the bread is doing - mine usually lifted the cloche off, as I said, I'd never had such a rise before. You need to bake it somewhat longer than normal to compensate for the steamy atmosphere and even longer if you like a really crunchy crust. Some time later friends who make pottery made me a customised 'bread baker' : unglazed terracotta base, a bit like a pizza stone only with a rim and a cloche, which fits into the base, with two handles either side of the cloche, so you don't burn your fingers in the process of taking it off. Results from that are wonderful, I'm guessing but it probably re-creates the atmosphere of one of the old fashioned brick bread ovens. If any of you want one of these bread bakers let me know and I'll give you their e-mail, but be warned, they live in the South of France. Happy baking Andreas --------------- MESSAGE bread-bakers.v100.n031.26 --------------- From: "Vikki Haffenden" Subject: HELP - my wholemeal machine baked bread is flat Date: Sun, 2 Apr 2000 16:46:25 +0100 In reply to: "Phyllis Tesch" Subject: sponge for rye bread I would definitely not leave your starter sponge in a metal bowl of any sort..it can make it taste wierd as i have found to my cost I might add!. But how about sending me a copy of the recipe? I'd be most grateful. Thanks My own query is I and my husband love wholemeal, rye, pumpernickel bread etc..... particularly with malt extract and seeds in them. I bought a book by Donna Rathmell German "Bread Machine Book Vol? Natural Sugars" which has some lovely recipes..but all come out flat or concave even when she says a med to high rise..I have tried loads of ways in my breadmaker to get them to not just rise, but NOT BE CONCAVE! . They taste lovely but it is so disappointing when they come out like a volcanic basin small and squashed. Any suggestions? I have tried more water, less water, soya flour, Vitamin C (Citric acid) but to no avail. My breadmaker is a standard type called a Team Home Bakery...has basic, quick, wholemeal programmes and a dough one. Cooks and rises longer on the wholemeal cycle, is like any other I've seen so I don't think its that. Should the dough be sticky or drier than white bread? The white is pliant and silky and so easy to "read"..but the wholemeal never seems the same twice...I am confused. . I've seen Vital Gluten in American recipes, but I'm not sure if this is what I need. I use Strong Bread Flour anyway...shouldn't this be sufficient - not that I've even seen Vital Gluten for sale in the UK. I wonder sometimes if its that I leave them to rise for too long as when I did this with one to cook in the oven it looked flat and had splatterd all over the prooving bag. I re-kneaded it and re-prooved it for less time and it was fine. I find if I make the dough and cook it in the oven it is better, but being at work and with a three small children I hoped that the machine would do it for me. It makes wondeful white bread..its just when I use wholemeal flour Any advice well received. Vikki . --------------- MESSAGE bread-bakers.v100.n031.27 --------------- From: Joy0fCooking@aol.com Subject: Sandwich White Bread (Coffee Can) Date: Sun, 2 Apr 2000 21:45:00 EDT MC-Formatted and Posted by: Katie * Exported from MasterCook * Sandwich White Bread Recipe By :Sunset® Breads Serving Size : 10 Preparation Time :0:00 Categories : Breads Coffee Can White Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/3 cup warm water (about 110 degrees) 1 cup plus 2 tablespoons milk 1 1/2 tablespoons salad oil 2 tablespoons sugar 1 teaspoon salt Dash ground ginger 3 3/4 cups all-purpose flour Melted butter or margarine 1. Sprinkle yeast over warm water in a large bowl; let stand until foamy (about 5 minutes). Add milk, oil, sugar, salt, and ginger; stir until blended. Stir in 2 3/4 cups of the flour. 2. Add remaining 1 cup flour. Beat vigorously with a heavy spoon until dough pulls away from sides of bowl but is still soft and sticky. 3. Turn batter into well-greased coffee can (26 oz. size). Cover with well-greased plastic lid. (At this point, you may freeze for up to 2 weeks.) 4. Let rise in a warm place until batter pushes off lid (1 to 1 1/2 hours; 6 to 8 hours if frozen). 5. Bake in can, uncovered, on lowest rack of a 350 degree oven until crust is well browned (about 50 minutes). Lightly brush crust with butter. Let cool in can on a rack for 5 minutes; turn out onto rack and let cool upright. NOTES: BATTER BREAD is made from very soft yeast dough, almost like a batter, as the name indicates. Vigorous beating takes the place of kneading and the bread rises only once. The loaf is baked in an ordinary coffee can (26 oz. size). The can offers support for the soft dough during rising and also gives the bread its distinctive shape--tall, round, and domed. Be sure your coffee can still has its plastic lid; it's useful at two different stages. First, it seals the batter in the can for freezing if you want to prepare the dough ahead of time and bake the bread later. Second, the lid tells you when the dough is ready to bake--it pops off! If the lid comes off before the dough reaches the can rim, don't worry; simply replace the lid and wait until the dough pushes it off. Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n031.28 --------------- From: Joy0fCooking@aol.com Subject: Old-Fashioned Oatmeal Bread (Coffee Can) Date: Sun, 2 Apr 2000 21:45:38 EDT MC-Formatted and Posted by: Katie * Exported from MasterCook * Old-Fashioned Oatmeal Bread Recipe By :Sunset(r) Breads Serving Size : 10 Preparation Time :0:00 Categories : Breads Coffee Can Oatmeal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water (about 110 degrees) 1 cup plus 2 tablespoons warm milk (about 110 degrees) 2 tablespoons butter or margarine -- at room temperature 2 tablespoons honey or molasses 1 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup quick-cooking or regular rolled oats 1 large egg -- lightly beaten 3 cups all-purpose flour Melted butter or margarine 1. Sprinkle yeast over warm water in a large bowl; stir briefly. Let stand until foamy (about 5 minutes). 2. Add milk, butter, honey, salt, cinnamon, oats, and egg; stir until mixture is blended. Stir in 2 cups of the flour. 3. Add remaining 1 cup flour. Beat vigorously with a heavy spoon until dough pulls away from sides of bowl but is still soft and sticky. 4. Turn batter into a well-greased coffee can (26 oz. size). Cover with well-greased plastic lid. (At this point, you may freeze for up to 2 weeks. 5. Let rise in a warm place until batter pushes off lid (1 to 1 1/2 hours; 6 to 8 hours if frozen). 6. Bake in can, uncovered, on lowest rack of a 350 degree oven until crust is well browned (about 50 minutes). Lightly brush crust with butter. Let cool in can on rack for 5 minutes; turn out onto rack and let cool upright. NOTES: BATTER BREAD is made from very soft yeast dough, almost like a batter, as the name indicates. Vigorous beating takes the place of kneading and the bread rises only once. The loaf is baked in an ordinary coffee can (26 oz. size). The can offers support for the soft dough during rising and also gives the bread its distinctive shape--tall, round, and domed. Be sure your coffee can still has its plastic lid; it's useful at two different stages. First, it seals the batter in the can for freezing if you want to prepare the dough ahead of time and bake the bread later. Second, the lid tells you when the dough is ready to bake--it pops off! If the lid comes off before the dough reaches the can rim, don't worry; simply replace the lid and wait until the dough pushes it off. Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n031 --------------- -------------- BEGIN bread-bakers.v100.n032 -------------- 001 - Haacknjack@aol.com - cooked oatmeal, olive oil breads 002 - Nuthatch@aol.com - Various topics from last posting 003 - Julie Donnelly Subject: Caraway Rye Date: Tue, 4 Apr 2000 14:01:15 -0700 (PDT) A recipe for Caraway Rye bread was posted a few weeks ago. I've baked the bread twice so far and I must say that it is the best bread I've ever eaten. I neglected to capture the name of the person who posted it but the recipe is reproduced below if you missed it. I used regular buttermilk and proceeded to mix the sponge right away. I also added 1 tablespoon of King Arthur's deli rye flavor. I only very lightly hand kneaded the dough and left it sticky. The recipe made one very large loaf in my new rye bread pan I ordered from King Arthur and one smaller loaf. Don't omit the egg wash - it made the crust a beautiful color. Thank you for the great recipe. >Since I have had numerous requests for this bread I will enter the recipe here. This is a slight modification of a Gold Metal Flour recipe from the 1940s and, more recently, from the cookbook "The Village Baker" by Joe Ortiz. CARAWAY RYE BREAD THE MILK SOUR 1 C rye flour 1 1/2 C goats milk or high fat buttermilk. (I use raw goats milk because I leave the rye sour out on the counter overnight to develop a slight sour taste. Pasteurized milk will spoil but not truly sour as raw will do. If you want a very sour taste then leave the rye sour out on the counter for a couple of days.) THE RYE SPONGE 2 1/2 t active dry yeast 1 1/3 c warm spring water (110-115 F) All of the milk sour 2 C unbleached bread flour - not all purpose flour THE DOUGH All the rye sponge 1 T salt 2 t molasses or honey 3/4 C warm spring water 6 T caraway seeds (2T ground & 4T whole) balance unbleached bread flour (5 to 6 cups) THE GLAZE 1 egg whisked with 2 T milk To make the rye sour, combine the milk with the rye flour and mix very well. Cover and leave out on the counter as long as you desire. See explanation above. I have skipped a waiting period here and combined the milk sour with the rye sponge ingredients at the same time with satisfactory results. To make the rye sponge, proof the yeast in the warm water. When it is thoroughly dissolved pour it and the milk sour into a large bowl. Mix in the flour and stir well. Let the sponge sit, covered with a damp cloth, at room temperature for 3 1/2 to 4 hours until it has risen well and dropped. To make the dough, dissolve the molasses or honey in the warm water in a separate container. Stir down the rye sponge and sprinkle the salt over it. Add the sweetener and caraway and mix until well combined. Now start adding the flour until the dough cleans the sides of the bowl and is no longer sticky. Transfer the dough to the work table and knead for about ten minutes, adding flour as needed to keep the dough from sticking to the work surface. Cover the dough with a damp cloth to prevent drying and let it rise for 50-60 minutes. Punch the dough down and divide into two loaves or, if you want a very large loaf, leave it in one piece. Let dough sit on the worktable, covered, for ten minutes. This step will relax the dough and make it more pliable for forming. To form the loaves flatten the dough with a rolling pin then fold it over itself away from you. Square the edges by pushing the ends an inch or so toward the middle. Then roll into a tight log, sealing at each turn with the heel of your hand. Square the ends off and place each loaf, seam side down, on rimless baking sheet which has been lightly oiled and sprinkled with polenta (coarse cornmeal). Pre-heat oven to 415F. Let loaves proof for 30-40 minutes. When the dough fails to spring back quickly when touched lightly with the fingertip it is ready. To attain a nice oven spring it is better to bake it a few minutes early than late. When loaves are ready brush the glaze on the tops and sides of each loaf and then slash 6-7 times across with a razor blade, starting from half way up one side and ending half way down the other. Sprinkle the top lightly with polenta. Prior to placing the loaves in the oven spray water into the oven with a spray bottle, avoiding the oven light which may shatter. Bake the loaves for about 35 minutes, spraying the oven again after the first 5 minutes and again after ten minutes. This will give the loaves a crisp crust. Unless your oven has evenly distributed heat you may want to turn the baking sheet around half way through the baking to assure even browning. The loaves are done when they sound hollow when thumped on the bottom or when they have an internal temperature of 190F or above. --------------- MESSAGE bread-bakers.v100.n032.4 --------------- From: Haacknjack@aol.com Subject: Holes, olive oil, yeast measures & rising in steel Date: Sun, 2 Apr 2000 10:35:11 EDT From: Socko47@aol.com My question: is there a way to develop holes? Joe Joe, you want a very loose dough that plops down on your baking sheet and doesn't rise much. You'll see in the following recipe you never knead in the tradition way -- on the board -- at all! If you want the classic 'Italian bread" or baguette shape, you need the special pans to shape this loose type of dough. Here's a Ciabatta recipe from Bon Appetit 1/99, which gets rave reviews when put out instead of chips with dip... CIABATTA Makes 2 loaves BIGA (starter or sponge) 1 cup plus 1 Tbls. room-temperature water 1 package dry yeast (or approx 1 Tblsp bulk dry yeast) 3 1/3 cups bread flour (or add 1 tsp. vital wheat gluten to each cup of white flour) DOUGH Biga from above 3/4 cup plus 2 Tblsp room -temperature water Pinch of dry yeast 1/2 cup plus 3 Tblsp semolina flour (the kind you use to make pasta) 2 1/2 tsp. salt For biga: Place water in a large bowl, sprinkle yeast over and let stand until yeast dissolves, about 10 minutes. Add 1 cup flour, whisk or stir until well-blended. Add another cup of flour, blend well. Add remaining 1 1/3 cups flour and incorporate (dough will be firm). (Preceding can also be accomplished in food processor, be sure to keep sides scraped down between additions.) Gather dough into a ball, place in large bowl if you used your processer to mix it; cover bowl with plastic wrap and place in refrigerator overnight. The biga will soften, resembling thick oatmeal in texture. For dough: Pull biga into walnut-size pieces; place in a clean, large bowl. Add water, yeast and semolina flour. Using one hand, squeeze ingredients together for 2 minutes. Work the dough 4 minutes by scooping sections from sides of bowl and pressing into the center, blending into a very soft, shaggy mass. Using spatula, scrape dough from sides of bowl into center. Let dough rest in bowl, uncovered, 10 minutes. Sprinkle salt over the dough. Using one hand, knead dough by rotating bowl 1/4 turn at a time, scooping dough from sides and folding down into center until dough starts to come away from sides of bowl, about 5 minutes. Scrape dough from hand and sides of bowl. Cover with towel and let dough rest in bowl 20minutes. Rotating bowl 1/4 turn at a time, fold dough over onto itself 6 times; turn dough over in bowl. Cover with towel and dlet dough rest in bowl 20 minutes. Preheat oven to 425*. Sprinkle work surface with additional semolina. Turn dough out onto semolina. Using pastry scraper or large knife, cut dough in half; keep halves separated (easier said than done!). Let stand, uncovered, 20 minutes. Sprinkle two large baking sheets (cookie sheets are fine) with additional semolina (I usually spray 'em first just for safety). Transfer each dough half, semolina side up, to one sheet. Stretch each dough half to 15 x 4" rectangle. press fingertips into dough in several places to dimple the surface (characteristic of this bread). Bake until golden brown, about 25 minutes. Cool. You can top this before baking with anything from Kosher salt to caramelized onions -- fresh herbs are great -- and have a fine offering for a luncheon or for an evening snack! (You can get semolina in most "organic" food stores in bulk, or Williams-Sonoma by the bag. If it's too discouraging to find that particular thing, you could try substituting corn meal; the flavor would be a little different, but the crunchiness should come out about the same.) #*#*#*#*#*#*#*#*#*#*# For: Caroline Anderson My question is, can you always replace the vegetable oil or margarine in recipes and use Olive oil instead? j The olive oil is fine from a chemistry perspective, but it can be MUCH more strongly flavored than vegetable oil. I'd try a half-and-half approach on a small batch of bread first. Use the cheapest, least intense, least "virgin" olive oil you can find ...the wonderful, fruity flavor that enhances your salad can gag you in bread if too intense. #*#*#*#*#*#*#*#*#*#*# for Phyllis Tesch: 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? About a tablespoon (a little short is OK if you like to be thrifty with your yeast investment) 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. Anything non-reactive (not aluminum, basically) should be OK. An advantage of glass or crockery bowls is that they are thicker and keep a more steady temperature as the sponge rises. You could toss a large towel over your bowl or mixer and give it the same kind of insulation, or put a small heating pad under a dish towel (just to keep the heating pad clean) and use that to keep your steel bowl toasty. In summer you probably don't need to worry about keeping some warmth nearby. --------------- END bread-bakers.v100.n032 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved