Date: Sat, 22 Jul 2000 10:32:22 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n052 -------------- 001 - DZytowski@aol.com - 190F 002 - The Cammons Subject: Freezing Bread Date: Sat, 22 Jul 2000 00:25:28 -0400 (EDT) Hi, What is the best way to freeze bread? Partially baked or raw? How do I do this? Any hints and recipes?? Thanks! --------------- MESSAGE bread-bakers.v100.n052.3 --------------- From: "Schmitt, Barbara E." Subject: internal temperature for bread Date: Mon, 17 Jul 2000 12:08:52 -0400 Barbara Moore asked what the internal temperature of bread should be when it is done. I use 185-190 degrees as a good rule of thumb. --------------- MESSAGE bread-bakers.v100.n052.4 --------------- From: Reggie Dwork Subject: taking bread temp Date: Sat, 22 Jul 2000 09:13:20 -0700 The way that I take bread's temp is to remove it from the pan and insert the instant read thermometer straight up into the bottom of the loaf. The top doesn't have a hole in it that way. If you insert the thermometer straight up in the underside rather then into a side then only one or two slices will have a hole. Reggie --------------- MESSAGE bread-bakers.v100.n052.5 --------------- From: "Patricia & James Fogler" Subject: thanks: wheat free recipes Date: Sat, 15 Jul 2000 08:47:10 -0500 I want to thank everyone who replied to my plea for wheat-free (or at least reduced wheat) bread recipes. I've now got lots of recipes to play with. I'm sure that we'll find a few favorites among the many recipes. Thanks again, Patricia --------------- MESSAGE bread-bakers.v100.n052.6 --------------- From: Reggie Dwork Subject: mentioned in Sunset Date: Sat, 22 Jul 2000 08:53:27 -0700 There was a wonderful full page article in Aug Sunset magazine about Portland, OR's Summer Loaf. Sure hope that as many as possible attend ... it is very informative and lots of fun. I will be writing this week to all who have sent me their names for our get-together. Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n052.7 --------------- From: ltsilver@borg.com (Lois Silverman) Subject: Fresh Yeast Date: Sat, 15 Jul 2000 09:39:11 -0400 TO Michael Silverberg I use 1/3 cake for one recipe of challah (makes 2-4) When I double the recipe, I use 1/2 cake (5-8) BTW my mother-in-law, from whom I learn to bake bread, swore that only bread baked w/ cake yeast was edible. It certainly has a better consistency! Good luck Lois Silverman --------------- MESSAGE bread-bakers.v100.n052.8 --------------- From: "Deb Strong-Napple" Subject: temperature Date: Sat, 15 Jul 2000 09:19:26 PDT Barbara posted a question asking what is the proper temperature of a finished loaf of bread. I read in the King Arthur catalog that 190 degrees is the optimal temp. I use an instant read thermometer to check for this temperature, and it works every time. ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n052.9 --------------- From: David Brown Subject: Bavarian bread Date: Sun, 16 Jul 2000 14:01:18 -0700 (PDT) Hi: I'm originally from Munich and long for genuine Bavarian bread. Does anyone know of bakeries in and around Munich that either currently do or are willing to ship to California? I'm not interested in any bakeries outside of Germany. Thanks in advance. __________________________________________________ Do You Yahoo!? Get Yahoo! Mail ­ Free email you can access from anywhere! http://mail.yahoo.com/ --------------- MESSAGE bread-bakers.v100.n052.10 --------------- From: TheGuamTarheels@webtv.net Subject: Taking the temperature of bread... Date: Sat, 15 Jul 2000 09:08:24 -0400 (EDT) Barbara Moore asked what temperature bread should reach in order to make sure that it is done. The magic number is 190F minimum, Barbara. I shoot for 195F to 200F, depending upon the type of bread. I sometimes use this trick: If the temperature is close to 190F, but I don't want the loaf to brown anymore, I turn off the oven and leave the loaf in for a few minutes. I've never been disappointed with a minimum of 190F. Good luck. Sourdough Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n052.11 --------------- From: Jesse Wasserman Subject: Excess Moisture Date: Sun, 16 Jul 2000 14:43:54 -0400 Can anyone explain why whenever I follow a bread recipe some how the dough always becomes slack and I have to add more flour than the recipe calls for. I know that Florida is very humid but I cant believe that is the cause?? I just finished a recipe for a sourdough oatmeal bread from Bernard Clayton's book and instead of 5-6 cups of flour I had to add well over 7 cups. Fortunately the breads turned out well but I ended up with 4 breads instead of 3. Would appreciate any bit of advise or suggestions. --------------- MESSAGE bread-bakers.v100.n052.12 --------------- From: Lynn Cragholm Subject: Danish Aebleskive Pan Date: Sat, 15 Jul 2000 07:24:52 -0800 A Danish aebleskive pan, item No. 23576, made in Iceland, may be obtained from EVACO Import Services, Inc., P.O. Box 2687, San Rafael Ca 94912. Phone 800-782-2738. Fax 415-457-1551. I do not recall what I paid for mine. Recipes are included. Aebleskives are a little time consuming to make but oh, so good. Make only what is going to be consumed as they come from the pan; warmed up leftovers the next day do not taste nearly as good as when freshly made. My husband likes his aebleskives with chopped apple bits in them. Lynn Cragholm --------------- MESSAGE bread-bakers.v100.n052.13 --------------- From: "Pedro S. Arellano III" Subject: ableskiver pan Date: Tue, 18 Jul 2000 11:20:31 -0700 Nancy was looking for an ableskiver pan. If it can be found anywhere in the United States ... you can find it at: Ingerbretsen Scandinavian Center 1601 E. Lake Street Minneapolis, MN 55407 Maid of Scandinavia Co. 3244 Raleigh Avenue Minneapolis, MN 55416 1-800-328-6722 (out of state) 1-800-851-1121 (in Minnesota) Norwegian & Swedish Imports 1014 London Road Duluth, MN 55812 Scandinavian Desighns Unlimited 20 West Superior Street Duluth, MN 55802 Bergquist Imports 1412 Highway 33 South Cloquet, MN 55720 Ericksons's Delicatessen 5250 N. Clark Street Chicago, IL 60640 --------------- MESSAGE bread-bakers.v100.n052.14 --------------- From: "J. Mathew" Subject: internal temperature Date: Wed, 19 Jul 2000 12:06:25 -0500 > I'd like some advice on the proper internal temperature for bread when > baking in the oven. I am never sure if it is completely done inside & > often wind up either over or under baking. I have a instant read > thermometer & would like to know what temperature bread should be to be > done. I've always read that the internal temperature should be about 190 degrees Fahrenheit. I do not use this method at this time, but have considered trying it to see if it works out for me. Hope this helps, Joan -- Email: joanm@bigfoot.com Please contact me BEFORE sending attachments! --------------- MESSAGE bread-bakers.v100.n052.15 --------------- From: LizJeff Beardsley Subject: Molokai bread Date: Wed, 19 Jul 2000 14:53:26 -0700 (PDT) Hello! My husband and I recently returned from Hawaii. While there, I read about a fantastic bread made on the island of Molokai. Apparently is is somewhat sweet and unforgettable. Unfortunately, as I could not find it on Maui. Does anyone know anything about Molokai bread? Dare I hope that anyone out there might have a recipe and be willing to share it? Thanks in advance for any cooperation! __________________________________________________ Do You Yahoo!? Get Yahoo! Mail ­ Free email you can access from anywhere! http://mail.yahoo.com/ --------------- MESSAGE bread-bakers.v100.n052.16 --------------- From: Barbara Moore <103413.3166@compuserve.com> Subject: Heavy Bread Date: Wed, 19 Jul 2000 08:01:46 -0400 Thanks to all who responded to my questions about testing internal temperatures when baking bread. But I have another problem. I have baked a lot of bread, but lately it seems that no matter what type of bread I am making it doesn't seem to rise enough and turns out heavy, much too dense, slightly gummy. I buy yeast by the pound, but keep the extra double-wrapped in the freezer. I keep a small jar of yeast in the refrig which I replenish from the freezer when necessary. I have used both all-purpose and the "best for bread" types. This has happened with everything from plain white bread to sourdough. What could be wrong? Any ideas? THANKS! --------------- MESSAGE bread-bakers.v100.n052.17 --------------- From: "J. Mathew" Subject: ableskiver pan Date: Wed, 19 Jul 2000 12:06:26 -0500 > Since I always try something new for Christmas breakfast, I always have my > eye out way ahead of time looking for just the right thing. So I stumbled > upon "Pancake Balls" made in an ableskiver pan. Now I am on the hunt for > this Danish pan! Can anyone recommend a brand? Where to buy? Etc.?? > Thanks so much, and merry Christmas! I have seen this pan listed in the Sweet Celebrations catalog. It is shown on page 4 of the 1999-2000 catalog, Item #68632, for $29.30 each. You can contact Sweet Celebrations at 800/328-6722, or on their Web site at www.sweetc.com. Let me know how this works out! I've also been intrigued by this interesting pan, but have never made the product. I'm curious to know how it tastes, what you discover as far as method to using the pan, etc. Hope this helps, Joan -- Email: joanm@bigfoot.com Please contact me BEFORE sending attachments! --------------- MESSAGE bread-bakers.v100.n052.18 --------------- From: "Cindy" Subject: Getting rid of those pests in the pantry Date: Wed, 12 Jul 2000 10:22:57 -0500 Hi All, I came across an Anne & Nan column in the paper that may interest some of you. Here is an excerpt: "Often, pantry moth larvae & tiny weevil eggs (weevils are the little black beetles sometimes found in foodstuffs or on pantry shelves) are present in foodstuffs when they are packaged by the manufacturer. The solution to possible infestation is to freeze all flours, grains & cereals for at least 48 hrs after purchasing them. After you freeze an item, store it in a tightly closed container. As soon as you see the moths flying or weevils scuttling, you know you have a problem w/ the foods that are already on the shelf. The weevil eggs have hatched, the larvae have turned into moths, both are reproducing, & a second generation is well on its way. Best bet: Throw out all grains, flours & cereals & start fresh. To get rid of any weevils that may remain, vacuum & wash all cupboards. To kill any remaining moths, there is a commercially available product called the "Pantry Pest Trap," which will control all types of pantry moths for up to 16 wks." Hope this helps! Cindy --------------- MESSAGE bread-bakers.v100.n052.19 --------------- From: Blanche007@aol.com Subject: Re: Digest bread-bakers.v100.n051 Date: Sun, 16 Jul 2000 20:24:34 EDT In a message dated 7/15/00 7:10:24 AM, bread-bakers-errors@lists.best.com writes: << I'd like some advice on the proper internal temperature for bread when baking in the oven. I am never sure if it is completely done inside & often wind up either over or under baking. I have a instant read thermometer & would like to know what temperature bread should be to be done. Thanks Barbara >> From Lora Brody: Between 190 and 200 degrees F. To the person who asked about the Grain Master Whisper mill. I have been grinding my own flour for several years. I use a Braun Coffee Mill which does an excellent job for me (but it cannot be used for anything else). The cost, on sale, was less than $20.00. I only grind what I need each time I make bread and it serves my family of two just fine. I recommend what I use for anyone who does not have $300.00 to spend. From Lora Brody: Yes, that's a terrific and inexpensive solution. Just make sure to either hide it or put a sign on it warning people not to use it to grind coffee - once you get the oil form the coffee beans into the grinder there's nothing that can take it out. I know this from sad experience. --------------- MESSAGE bread-bakers.v100.n052.20 --------------- From: "Steve & Michelle Plumb" Subject: Excerpt from a book, with questions Date: Wed, 19 Jul 2000 14:10:13 -0400 Hello. I am reading a mystery I borrowed from my mother. It is called "Man's Loving Family", by Keith Heller. It is set in 1727 London, and the sleuth lives above a bakeshop. The first few paragraphs in Chapter 5 describe the shop: "The Kettilbys had come to Ironmonger Row some ten years ago, and their business had prospered. Alice Kettilby was proud of their shop. They made and sold only the finest manchet loaves, and those that were leavened were made with the finest ale-barm she could find. Their spice breads and cracknels were loudly appreciated by all, and some of the finer folk came all the way from Westminster for their thick breakfast wigs, the small spiced and sweetened cakes with the delicate sprinkling of caraway seeds. It was a good shop, selling good wares. There were plenty of bakers in the city - Alice could tell you their names - who whitened their breads with alum or chalk or lead or even with ground bones from the charnel-house! None of that for the Kettilbys. They took their wheat only from those farmers they knew in their home county of Norfolk, and Walter Kettilby ground it all himself with their old hand quern. And if it were a dough that Alice Kettilby wanted to take special care of, she would knead it herself with her own feet through double layers of thick sacking. None of her loaves, she swore could ever be said to have come close or sad, and the Assize would never be dragging her man off for a stand in the pillory for selling underweight breads." Now come the questions: What are the following: manchet loaves, ale barm, cracknels, quern Are the the baking references true? Kneading with feet? Whitening with alum, chalk, lead (Yipe!) or (yuk) bones? Could you really spend time in the pillory for selling underweight loaves? Wow, talk about strict consumer laws. Thanks in advance, Michelle ================================================================================ Steve & Michelle Plumb -- splumb@ic.net Plymouth, Michigan USA Microsoft: "Where do you want to go today?" Reply (from one of their ads): "Confutatis maledictis, flammis acribus addictis." ================================================================================ --------------- END bread-bakers.v100.n052 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved