Date: Sat, 1 Jul 2000 13:03:35 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n049 -------------- 001 - "David King" Subject: raisin bread Date: Sat, 24 Jun 2000 18:03:29 -0000 Does any have a good hand made raisin bread recipe they could share? --------------- MESSAGE bread-bakers.v100.n049.2 --------------- From: JHICKS61@aol.com Subject: Recipe request Date: Sat, 24 Jun 2000 21:54:03 EDT Hi Everyone: Am search for a recipe for a bread called, "Poulsbo." Have misplaced mine. It is very good bread. Can anyone help me out? Thanks Judith Hicks jhicks61@aol.com --------------- MESSAGE bread-bakers.v100.n049.3 --------------- From: breadladie@webtv.net Subject: cutting cinnamon rolls Date: Sat, 24 Jun 2000 16:20:13 -0500 (CDT) David wrote < Subject: Applebutter Bread Date: Sun, 25 Jun 2000 07:03:37 PDT This weekend we had some Applebutter Bread from the The Apple Barn in Pigeon Forge, TN. Would anyone have the recipe? I would really like one to use in the bread machine. Thanks Janie ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n049.5 --------------- From: Epwerth15@aol.com Subject: Freezing bread Date: Sat, 24 Jun 2000 23:51:04 EDT In answer to all those queries about freezing bread ..... It's not always recommended, but I always slice my bread before freezing it in double plastic bread bags (from KA Flour catalogue). There are only two of us, and I find it much more convenient to take out just a few slices at a time rather than defrosting a whole loaf & then either re-freezing it (not a good idea!), or having half of it get stale! Evie Werthmann --------------- MESSAGE bread-bakers.v100.n049.6 --------------- From: Sally Eddy Subject: Dryness Date: Sat, 24 Jun 2000 08:40:58 -0700 I am having a problem with my loaves being dry and crumbly. I have tried a variety of recipes and still have the problem. I would love to be able to have a piece of bread that didn't crumble away when you spread jam or butter on it, but have no clue what I am doing wrong or what I am missing in my doughs. Can anyone help with this dilemma? Much thanks in advance for the help, I love this list!!! Sally E --------------- MESSAGE bread-bakers.v100.n049.7 --------------- From: Alexgejp@aol.com Subject: Shaping loaves Date: Sat, 24 Jun 2000 15:25:45 EDT This is in response to David King's request for tips for shaping bread. David, I have been baking bread for approx. 16 years and my bread always turns out beautifully. I always make two loaves. At the end of the second rise, I punch the dough down and, using a dough scraper, knead the dough five or six times while still in the bowl. I then remove the dough to a lightly floured marble surface and use my hands to shape it into a semblance of a square. Then, using a large sharp knife, I cut the dough in half. Place the cut side of each half in the flour on the marble, then into the bread pan which has been liberally sprayed with PAM. I then simply pat the dough to fit the inside of the pan. When I first started baking, I tried pressing the dough out into a rectangle, then rolling jelly roll style, pinching the seams together as I rolled. This seemed like a lot of additional work to me. I can tell no difference in the appearance of my bread then and now. Hope this helps. Joy Alexander --------------- MESSAGE bread-bakers.v100.n049.8 --------------- From: Dan Erwin Subject: Response to the Elephant ear quest Date: Sun, 25 Jun 2000 19:35:53 -0500 Thank you for the response both on and off the digest. I took note that there are many ways to make these snacks in the oven. Many were in reference to puff pastries. I went to the grocery store and found that the frozen puff pastries were quite expensive. One individual suggested using a small cinnamon roll (referring to any recipe you would use to make cinnamon rolls) and rolling it between waxed paper, then lightly painting it with melted butter or margarine, then sprinkling brown sugar and finely chopped pecans on it, then rolling it again on the waxed paper, transporting it onto a parchment paper and baking it. I baked it at 400 degrees for 12 minutes. The dough ended up at about 1/16" thick before baking; after the baking they were nearly 1/8", and after cooled, crisp, crunchy and delicious. The brown sugar had been caramelized. I would imagine that the fact that it was baked on an AirBake pan prevented any burning. Anyway, I ended up with 22 of then, at approximately 8" diameter. I would strongly suggest that anyone who is diet-minded definitely not make them--------THEY'RE ADDICTIVE !!! Dan --------------- MESSAGE bread-bakers.v100.n049.9 --------------- From: Nifcon@aol.com Subject: shaping loaves and freezing bread Date: Wed, 28 Jun 2000 03:32:00 EDT David King wrote about problems shaping loaves 'cinnamon roll' style. I have had such breads come apart when the dough being rolled up has still been oily from oil used in the rising container - the oil separates the layers of dough during baking - when you knock the dough back prior to shaping make sure you knead long enough for the dough to absorb any surface oil - shouldn't take longer than a minute. Also you must be sure to prove the loaves seam side down - obvious I know but I once proved loaves seam side up when I was learning to make bread and they did come apart. On the subject of freezing bread I freeze bread a lot since it keeps with no loss of flavour or texture for at least 3 months sealed in heavy duty polyethylene freezer bags and I can make a large batch of loaves in one session and keep the surplus ones until needed - It's not much more effort to make 4 or 6 loaves instead of one. I defrost the loaves wrapped in paper kitchen towels for 8 minutes in a 550 watt microwave set on low (called 'defrost' on some models) for a 1/2 pound loaf about 10 to 11 minutes for a 1 pound loaf. John Wright nifcon@aol.com --------------- MESSAGE bread-bakers.v100.n049.10 --------------- From: Haacknjack@aol.com Subject: Shaping loaves Date: Sat, 24 Jun 2000 16:57:29 EDT For David King: David, first and foremost always work with the loosest (slackest, wettest) dough that you can handle. It shouldn't just drain off of the butcher block, of course, but the less flour you work in the better the bread comes out. And, it will be more willing to adhere to itself when you shape it. I roll my loaves out with a rolling pin, and then roll 'em up from one short side. I pinch the dough together (part from the rolled portion, part from what's still flat) every 3/4 of a roll, or so. If I'm suspicious that it isn't connecting, I brush the top side (which will be inside in the end) with a little water or milk (matching what's already in the dough). This produces a bit of stickiness which helps keep it all together. Don't let the bread over-rise before tucking it into the nicely-preheated oven. The loaf will experience a dramatic rise called "oven spring" as the yeasties work frantically in the warmer temperature for a little while. If your loaf is fully-risen before hitting the oven temperature, that too can force the last couple of turns apart. And always remember, even if the aesthetics aren't perfect, there's NOTHING like fresh bread ANYWAY. Have fun! --------------- MESSAGE bread-bakers.v100.n049.11 --------------- From: Madeleine M Lowery Subject: Date: Sun, 25 Jun 2000 16:23:19 -0500 Thanks to everyone who responded to my queries about how to cut into hard crusted sourdoughs and about the building of outdoor ovens. I have since come across a few web sites that I found helpful for one like myself, just a little old home baker, that I am happy to pass on: www.mha-net.org/msb/html/bakoven.htm (this is a site about masonry ovens with a tremendous number of links); www.home.aone.net.au/elhorno/explore.htm (this site is by a woman in Australia who built an adobe oven like the ones she remembered from her youth in Argentina); www.home.pacbell.net/anielsen/oven.html (this records the building of an adobe oven according to plans printed in Sunset Magazine, Aug. 1998, which seem to be very similar to the plans by Bernard Clayton in his New Complete Book of Breads). I hope this info may be helpful to any of you bakers, who, as the competition between the air conditioner and the oven is driving the electric bills sky high, are being tempted by the adventure of building an oven outdoors. Madeleine ________________________________________________________________ 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.n049.12 --------------- From: "J. Mathew" Subject: ??recipes for brioche Date: Wed, 28 Jun 2000 06:06:37 -0500 OK, I am on a "quest".... :) I would like to solicit your favorite brioche recipes. I have a number of recipes and have tried several of them, but I am hunting for the most wonderful, buttery, egg-y bread that yields delectable taste treats. I figured this was the best place to find out what your favorites are.... Since we are on the subject of brioche, here is a recipe that I love to make when we have houseguests for breakfast or brunch. I have included it below. I typically like to make a large loaf of brioche in one of the larger-sized loaf pans. If I had a Pullman pan I might try that, too....just to get a uniformly square piece of bread that I could cut for the French toast pieces. Something to try for the future when I get one of those pans... Regards, Joan Email: joanm@bigfoot.com French Toast made with Brioche ============================== Makes: 6 slices (3-4 servings) 2/3 c. whole milk, heavy cream, or half-n-half 4 large eggs 2 T. sugar or maple syrup 1 t. vanilla 1/4 t. salt 1/2 t. nutmeg (optional) 6 thick slices brioche (1/2-3/4") -- optionally, you may cut each slice on the diagonal, making two triangles from each whole slice of bread Preheat griddle or large cast-iron skillet. Whisk together cream, eggs, sugar, vanilla, salt, and nutmeg in a shallow-bottom bowl or casserole dish. Place sliced bread flat into dish, ensuring that each piece lays flat in liquid. Turn the slices in the liquid until they are saturated but not falling apart. Melt 2 T. unsalted butter in preheated griddle or skillet. Place bread slices in skillet, ensuring that they are not overcrowded; cook until the underside is golden brown. Turn the bread and cook on the second side until it is golden. Serve immediately or keep warm in a 200F oven while you are cooking the rest of the bread slices. Dust with powdered sugar, if desired. These are excellent when served with maple syrup; bacon, ham, or sausages; and fresh fruit. -- Email: joanm@bigfoot.com Please contact me BEFORE sending attachments! --------------- MESSAGE bread-bakers.v100.n049.13 --------------- From: ehgf@primenet.com Subject: Freezing Tip and Sourdough Discovery Date: Tue, 27 Jun 2000 01:31:55 +0800 Hi All, I like, many of you, double wrap my loaves in aluminum foil when freezing them. You may use one sheet if you are using heavy duty foil. It is important to wrap closely, pressing out any air as you go. I place individually wrapped rolls in a freezer bag as well for easy retrieval and a bit more protection. I ALWAYS write the name of the bread and the date of baking directly on the foil on the bottom of the loaf with a permanent marker. This avoids having mystery loaves, allows me to know what types of breads I have on hand, and lets me utilize my baked goods in a timely manner. Last year I made a sourdough banana bread from "World Sourdoughs from Antiquity". To use sourdough starter in something sweet seemed intriguing. The result was a moist banana bread with a distinct "cheesecake-like" flavor. Yesterday while trying to find ways to use up some active starter, I made another sweet batter bread with the same complimentary cheesecake flavor as a result. Thought others might be interested in this use of starter since it is a quick and easy way to use starter and gives a different dimension to good, but sometimes ordinary quick breads. Here is the recipe I tried yesterday. Enjoy! Ellen aka Gormay LEMON SOURDOUGH BREAD From "America's Bread Book" by Mary Gubser 1 stick butter, at room temperature 1 cup sugar Grated rind of 1 lemon* 2 eggs 2 1/2 cups flour 1/2 tsp salt 3/4 tsp baking soda 1/3 cup lemon juice* 1/3 cup water* 1 cup sourdough starter made with white flour Confectioner's Icing made with lemon juice Preheat oven to 350F. Butter a 9 inch loaf pan. Cream the butter with the sugar and grated rind until light and fluffy. Add the eggs one at a time, beating well after each addition. Combine the flour, salt and baking soda. In a small bowl combine the lemon juice and water. Add the dry ingredients to the butter mixture alternately with the lemon mixture, beating until fluffy. Fold in the sourdough starter until batter is smooth. Pour into the loaf pan and bake 1 hour, or until bread tests done. Leave the bread in the pan and place on wire rack 10 minutes. Turn out and brush with the Confectioner's Icing while warm**. Quick bread is much easier to slice after it has cooled. Confectioner's Icing: Combine 1 cup confectioner's sugar with 2 tsp lemon juice and enough water to make a creamy frosting. * I used the rind and juice of 2 medium lemons. They yielded a little bit more than 1/3 cup of juice. I added enough water to end up with the required 2/3 cup liquid. **I applied the icing after the loaf had fully cooled. Instead of melting into the loaf, the icing stayed solid while drizzling down the sides. This is just another option for flavor and presentation. --------------- MESSAGE bread-bakers.v100.n049.14 --------------- From: Jeff Dwork Subject: flexible baking pans Date: Sat, 01 Jul 2000 11:27:44 -0700 Check out . The Demarle company makes flexible baking sheets and muffin pans. No fat or paper needed, just a little twist and the muffins fall right out. We saw these on a TV show about new home products. Demarle has been selling to professional bakers for many years and is now selling to the home market also. Jeff --------------- END bread-bakers.v100.n049 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved