Date: Sat, 11 Nov 2000 00:48:18 -0800 (PST) -------------- BEGIN bread-bakers.v100.n071 -------------- 001 - Reggie Dwork Subject: Artisan Baking Across America by Maggie Glezer Date: Tue, 07 Nov 2000 16:58:23 -0800 I have been working with Maggie on a way to get a signed book plate for people who purchase her new Artisan Baking Book. Here is her note to me: People who want a signed book plate can do is the following: Send a stamped, self-addressed envelope, large enough to protect a 4x4" book plate (which is a specially printed sticker with the publisher's logo), with a note if they want any special attributions, to the publicist. The publicist's address is: The Baddish Group 552 Seventh Avenue New York, NY 10013 Attention: Artisan Baking Book Plates She is an incredible bread cookbook author and this book is very well thought out, put together and extremely informative. It is available thru many sources including Jessica's Biscuit and Amazon. If you purchase this book I hope you enjoy it as much as I am. Reggie --------------- MESSAGE bread-bakers.v100.n071.2 --------------- From: Reggie Dwork Subject: Port and Bleu Cheese Bread Date: Fri, 10 Nov 2000 23:11:10 -0800 This was passed to me through many hands. It appears to have originated from Molly in Montana. It's not our style, so I have not tried it, but it comes highly recommended. Port and Bleu Cheese Bread Place all ingredients in the bread machine pan in the order given. Set machine for white bread cycle, 1 1/2# loaf size and light crust. 1 c. warm water 1 T. butter 1/4 c. port wine 1 1/2 t. salt 1/3 c. crumbled bleu cheese 2 T. applesauce 3 1/4 c. flour 2 T. sugar 1 1/2 t. dry yeast You can use honey instead of sugar, just put it in with the moist ingredients instead of with the flour. The original recipe called for only 3 c. of flour, Molly said she added 1/2 cup more, but I have found that for me and my machine, an extra 1/4 cup is just right. Plan to check once the dough forms a ball and if it is too sticky, you can add more about 1 T. at a time. --------------- MESSAGE bread-bakers.v100.n071.3 --------------- From: Reggie Dwork Subject: Book signing Date: Wed, 08 Nov 2000 13:30:45 -0800 A book signing for Maggie Glezer's Artisan Baking Across America is being held on Wednesday, November 15, 11 am - 1 pm, at Clear Flour Bakery, 178 Thorndike Street, Brookline, MA, 617-739-0060. A portion of the net proceeds from Maggie's books sold at the signing is being donated to The Guild by Clear Flour Bakery. Come by and say hi to Maggie and the crew at Clear Flour!!! RSVP's are not required. --------------- MESSAGE bread-bakers.v100.n071.4 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Maggie Glezer's Book Tour Date: Sat, 4 Nov 2000 12:28:52 -0500 (EST) Well, Maggie, I went over your book-signing tour schedule twice, but didn't see any mention of Hendersonville, North Carolina. Rats! I suppose I will have to come to Atlanta to get my book signed. Maybe we can meet the next time that I go to see something at the Fox Theatre. ;-))) Bob the Tarheel Baker PS For those of you who have not seen the book, look for it. Maggie has done a great job. --------------- MESSAGE bread-bakers.v100.n071.5 --------------- From: BILLPOTE@aol.com Subject: Pizza recipe Date: Sat, 4 Nov 2000 09:03:50 EST To Carolyn Hollenbeck Please post Carlo's pizza recipe. Merci, Digger --------------- MESSAGE bread-bakers.v100.n071.6 --------------- From: Epwerth15@aol.com Subject: Freezing Biscotti Date: Sat, 4 Nov 2000 09:19:48 EST To Rheba,who asked about freezing biscotti....yes, you can! They freeze beautifully. Evie Werthmann --------------- MESSAGE bread-bakers.v100.n071.7 --------------- From: Barbara T Geiger Subject: Bread Machines Date: Mon, 6 Nov 2000 09:32:26 -0600 (Central Standard Time) What about Welbilt and Regal machines? *********************************************** Barbara Geiger --------------- MESSAGE bread-bakers.v100.n071.8 --------------- From: "Amanda Helstrom" Subject: ISO Brie Bread Date: Mon, 6 Nov 2000 21:40:52 -0700 Does anyone have a recipe for Brie Bread. I got some wonderful bread at The Great Harvest Bread Company, and would like to make something similar at home. Any help would be greatly appreciated. Thanks, Amanda --------------- MESSAGE bread-bakers.v100.n071.9 --------------- From: Epwerth15@aol.com Subject: Frozen Yeast Date: Sat, 4 Nov 2000 09:24:36 EST For Mike: I had owned a commercial bakery at one time, but closed it to retire in 1995. I had about 2/3 of a CASE of one pound packages left and put them in my freezer at home. I AM STILL USING THEM (have 2 left), and they are fine! I use it right out of the freezer also. Evie Werthmann --------------- MESSAGE bread-bakers.v100.n071.10 --------------- From: "Scullery Maid" Subject: Pizza on Parchment Date: Sun, 05 Nov 2000 16:02:35 CST What's the highest oven temperature that baking parchment can stand? I understood from Ray Bradbury that paper burns at Fahrenheit 451. The idea of pizza on parchment is very appealing, but I don't want to look in my oven and find my pizza on fire! Mary --------------- MESSAGE bread-bakers.v100.n071.11 --------------- From: George & Paulette Mouchet Subject: Breadman Ultimate crust Date: Sat, 4 Nov 2000 07:14:53 -0800 Reggie: So how was the crust on your new Breadman Ultimate TR2200C? We prefer thin, light crusts. Thanks, Paulette Mouchet newbie to the list Reggie answers: I also like thin, light crusts and with the machine set on "light crust" the crust is fine. --------------- MESSAGE bread-bakers.v100.n071.12 --------------- From: The Cammons Subject: Apple Bread Date: Sat, 4 Nov 2000 13:43:05 -0500 (EST) Hi, When I was little I use to go to an apple festival and they had the best apple bread fresh from the oven. I am looking for the recipe and can't find any in cookbooks, apple slices were in the yeast bread - delicious!! Your help would be gratefully appreciated - I wanted to make this for the holidays if a recipe can be found!! --------------- MESSAGE bread-bakers.v100.n071.13 --------------- From: "G. Martin" Subject: Fw: C&H New Bakers Sugar (Fine Granulated) Date: Sat, 4 Nov 2000 10:50:57 -0600 To Reggie and others who have a question on measuring: I would suggest that since 1 cup of the regular granulated sugar weighs 7 ounces, an equal true one cup of the other should also weigh 7 ounces. If the cup of the fine granulated weighs more, use only the 7 ounces. Most professional bakers use weight for measuring anyway. G.M. --------------- MESSAGE bread-bakers.v100.n071.14 --------------- From: "Greg Kwan" Subject: Machine's 10th Birthday Date: Tue, 7 Nov 2000 21:50:20 -0800 I just noticed that my trusty DAK AutoBakery turned 10 years old. I don't use it very often (maybe a few times a year) but it still works as well as when I bought it from DAK's Bargain Basement for $80. It is the original version with the kneading pin on the side. It's been through a lot, notably a fall during the '94 Northridge quake that dented the side and misaligned the top, but I'll keep using it to make bread and pizza dough. This list must be 8-9 years old? Thanks to Reggie and Jeff for taking it over and keeping it going. greg --------------- MESSAGE bread-bakers.v100.n071.15 --------------- From: Paul and Ruth Provance Subject: Buttermilk substitute Date: Sat, 04 Nov 2000 08:48:07 -0500 Dear Phyllis, I would say that the added vinegar would work just fine in milk substitutes to make non-dairy buttermilk. The actual proportion I use is 1 tsp per 1/4 cup of milk. That would be 1 tablespoon + 1 teaspoon for a cup of milk, but I don't think that little bit would make that much difference... In baked goods, does the "curdled texture" of buttermilk make that much difference? The real attraction of buttermilk in non-yeast raised baked goods is to add the acid to help the baking soda and baking powder do their stuff. I wish you and your friend well. Ruth --------------- MESSAGE bread-bakers.v100.n071.16 --------------- From: pdanielak@bluecrab.org Subject: Re: baker's sugar Date: Thu, 02 Nov 2000 08:33:10 -0500 I haven't tried the new Baker's sugar, but I do have a comment about your question. This dilemma is exactly why I prefer recipes that offer ingredients in weight rather than cups -- some cookbooks offer both, and the question you pose could be the reason why sometimes the weight and cups don't match in these recipes. When this happens, I usually go with whichever quantity is less, since I don't like very sweet desserts. Over the years I started reducing the sugar slightly in most recipes and found that it didn't make any difference in the final product. So you might try weighing a cup of the sugar you normally use, then weighing a cup of the new sugar, and making a decision from there about the quantity. Pat --------------- MESSAGE bread-bakers.v100.n071.17 --------------- From: Steve Hayden Subject: Breadman Ultimate Date: Mon, 06 Nov 2000 13:16:17 -0500 Hi Reggie, I am in the market for a new machine, and have been reading about the Breadman Ultimate. I have never actually seen an Ultimate. What size is the bread pan. Some machines produce a slice that will not fit into a standard toaster. The size should be 5 1/4" square. I found a Breadman Ultimate in the net for $239 + S&H, is that a good price? [[ Reggie says: The pan is 7.25 inches wide, 5 inches front to back and 5.25 inches top to bottom. The Breadman Ultimate is available from Breadman http://www.breadman.com and from King Arthur Flour http://www.kingarthurflour.com for less than $239. ]] Thanks, Steve Steve Hayden Wright State University steve.hayden@wright.edu Electronics Shop (937) 775-2554 (voice) 077 Brehm Lab (937) 775-3807 (fax) 3640 Col Glenn Hwy www.eshop.wright.edu Dayton OH 45435 --------------- MESSAGE bread-bakers.v100.n071.18 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Instant Yeast Date: Sat, 4 Nov 2000 12:24:22 -0500 (EST) This is for Mike who was concerned about keeping his yeast in the freezer. Mike, I always keep my instant yeast in the freezer. I buy it from King Arthur, and it comes in vacuum-packs. Upon receipt, I empty one bag into a jar (also purchased from KA), and put it in the freezer. I leave the other bag (I always buy two at a time) in its vacuum-pack until I empty the freezer jar. When I use the yeast, I remove the jar from the freezer, flip open the top, spoon out what I need, close the jar, and return it to the freezer. I mix the instant yeast in with the flour, etc. and then add the liquid ingredients. The yeast works like gangbusters. I have never had a problem with instant yeast since I began keeping it in the freezer. I think those little devils keep forever - frozen in time until you and I enlist their aid in making terrific bread. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n071.19 --------------- From: "Al theBiker" Subject: Ultra fine grind vs large grind Date: Sat, 04 Nov 2000 13:54:20 GMT My professional training is in hydrology but a soils class I took relates well to this question. You mentioned that an ultra fine grind of sugar would have more sugar per cup than a large grind due to the fact that with the large grind each grain would take up more room. I thought the same thing until one day in soils class we were presented with the same problem. Except instead of sugar, we were discussing clay or sand. The pore space of each "cup" of soil was the same, regardless of its 'grind'. It didn't matter if it was clay or sand. It would matter if you mixed the two because the clay could fill the pore space of the sand and result in a much less porous mixture. Which is what is done for earth dams...a mixture of different size particles to prevent water from moving through freely. As long as the granules are the same shape, the pore space will remain the same. Hope this helps... al --------------- MESSAGE bread-bakers.v100.n071.20 --------------- From: SloSherri@aol.com Subject: Freezing biscotti Date: Sun, 5 Nov 2000 18:17:18 EST <> Rheba, I make TONS of biscotti each year, and have my first two batches of the year baking as we speak, LOL. It is amazing to me how much better it is than store-bought, or restaurant-obtained (although why this amazes me is anyone's guess ... it's not as though store-bought cookies are better than home made, LOL). I tried many recipes over the years, and finally settled on one from a King Arthur Baking sheet from years ago. It's an almond-coffee biscotti. These freeze beautifully. When I'm getting ready to give them as gifts, or to ship them, I begin taking them out of the freezer. I dip them in chocolate, drizzle white chocolate across them, and then wrap. Easy as pie (and delicious!) I always make two batches so that one is cooling and being cut while the other is doing its initial bake. It's really easy and quick. Sherri --------------- MESSAGE bread-bakers.v100.n071.21 --------------- From: Alexgejp@aol.com Subject: Ultrafine sugar and substitution for buttermilk Date: Tue, 7 Nov 2000 10:43:02 EST There's an article in the November/December 2000 issue of Cook's Illustrated re: the ultrafine sugar. The article states the sugar weighs the same per cup as regular granulated sugar and the two can be used interchangeably. I found it interesting, however, that it is sold in 4.4 lb. bags rather than the standard 5 lbs. It further states that it is sold in supermarkets west of the Mississippi, is available on the Web at http://www.bakerssugar.com/ and at http://www.igourmet.com/ and from the King Arthur Baker's Catalogue. Also to Phyllis, my substitution chart shows a substitution for buttermilk is to place one tablespoon of either vinegar or lemon juice in a cup and fill it to the one cup measure. I have used milk with a tablespoon of lemon juice in my banana nut muffins many times and they are superb. I don't even bother buying buttermilk anymore. I have no idea how this would work mixed with rice or soy milk, but it would certainly be worth trying. --------------- MESSAGE bread-bakers.v100.n071.22 --------------- From: Dave Atkinson Subject: Conclusion: Busted bread pan Date: Sun, 05 Nov 2000 09:26:21 -0500 Some of you might remember my post asking for advice on a paddle that had fallen off my Oster's bread pan. I did receive some suggestions on fixing it, but in the end, the part turned out to be toast. Of course, the warranty had expired. I contacted Oster (http://www.oster.com/) and they directed me to a parts dealer in my city. Then the real fun started: first I was told the part was very expensive, then they told me it was no longer available. I was not happy with the prospect of being stuck with a two-year old bread machine with no pan, and went back to Oster and complained as politely as I could in an email. Wouldn't you know it, they had some pan assemblies in stock and shipped one out to me, free. Am I annoyed that the pan died in such a short amount of time? Yes. Am I happy that Oster understands the meaning of customer satisfaction? Absolutely. And I'm willing to hope that this was a fluke and the machine will last several more years. Either way, thumbs up to Oster! Cheers, Catherine --------------- MESSAGE bread-bakers.v100.n071.23 --------------- From: Larry Klevans Subject: Re: Breadman Ultimate Date: Fri, 10 Nov 2000 12:42:32 -0500 Reggie Dwork asked about how to activate the nut/fruit door on the Breadman Ultimate. I wrote: To get the nut/fruit door to open you have to push the "Extra" button. I still haven't figured what activates the door since the top cover is removable. If you are getting clicking sounds it would appear that the the system is being activated but that the door is hanging up. You might try lubricating the bearings with cooking oil spray. Reggie Dwork wrote: I did push the "Extra" button each time. Hear the clicks but the lower door doesn't drop down and the top one doesn't spring up. I thought about lubricating it but do you think that the cooking oil spray will gum up the works even more?? I know when I use cooking oil spray on (say) a muffin tin and then it is baked the tin gets very sticky ... even washing won't take it off after it has baked on. and I wrote: Have you had any luck calling Salton's Custoner Service- 800-233-9054 (9AM-5PM CST)? I tried yesterday but gave up after 20 minutes on-hold. Their e-mail address is breadman@saltonusa.com, and their mailing address is Salton/MAXIM, 550 Business Center Drive, Mt. Pleasant, IL 60056 Yes vegetable oil might get gummy. Silicone oil, which comes in an aerosol can, and should not gum up, might be considered.. I have a feeling that the latch is not opening, and lubrication probably will not help that. and Jeff Dwork adds: The latch is opening - you can see it when you lift the lid. But the door only drops down a very short distance - too little to let anything fall out. The latch is activated by a pin that emerges from the fixed part of the top of the machine and pushes into the side of the lid. There's a rod (grey in color) that is pushed on and releases the latch. Larry Klevans --------------- MESSAGE bread-bakers.v100.n071.24 --------------- From: "Alan Jackson" Subject: Re: C&H baker's sugar Date: Sat, 04 Nov 2000 13:09:44 -0600 On Wed, 01 Nov 2000 23:52:58 -0800 Reggie Dwork wrote: > > Has anyone tried C&H's new Baker's Sugar Professional Grade?? It is > ultrafine granulated cane sugar that has been made for professional bakers > and chefs for years. Now it is being produced for home bakers also. It is > supposed to melt and bake very evenly and leave no graininess or soft spots > and have a consistent texture. Claims to still use a cup for a cup. Now > my question ... if it is an ultra-fine grind wouldn't it be less then a cup > for a cup?? Larger grains of the regular grind take up more space then an > ultrafine grind. As a geophysicist, I have learned a lot about rock properties and geology. The density of granular materials (sugar or sandstone) depends on the porosity, how much empty space is left between the grains. The porosity, in this case, will be a function of the sorting, not the grain size. That is, if the sugar is carefully sifted by C&H so that all the grains are the same size, then they will pack just like larger grains, or marbles for that matter. It's all just geometry. The way to think of it is that if you pack marbles, the little holes between the marbles can't get filled in unless you also add some small marbles to the mix, and the percent of empty space will be the same, no matter how large or small the marbles. Now the permeability will be different, but maybe we shouldn't go there! 8-) -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | alan@ajackson.org | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n071.25 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Recipe Date: Fri, 10 Nov 2000 16:42:34 -0500 (EST) Portuguese Peasant Bread This dense bread is called broa in Portugal. The "secret" ingredient for its unusual flavor and texture: barley cereal for babies! The loaves are also sprayed with water during baking to help give them the characteristic crisp and chewy crust. Yields: 2 loaves, 12 servings each Ingredients: 2 tablespoons sugar 2 packages active dry yeast 1 package (8 ounces) barley baby cereal (about 4 1/2 cups), uncooked 2 1/2 cups stone-ground cornmeal, preferably white 4 teaspoons salt about 4 3/4 cups all-purpose flour 1. In small bowl, stir sugar and yeast into 1/2 cup warm water (105 to 115 F.); let stand until yeast mixture foams, about 5 minutes. 2. In large bowl, combine barley cereal, cornmeal, salt, and 4 cups flour. With wooden spoon, stir in yeast mixture and 2 1/2 cups warm water (105 to 115 degrees F.) until combined. With floured hands, shape dough into a ball in bowl. 3. Cover bowl with plastic wrap and let rise in warm place (80 to 85 F.) until doubled, about 1 hour. 4. Punch down dough and turn onto well-floured surface. Knead dough until smooth, about 5 minutes, working in more flour (about 3/4 cup) as necessary while kneading. 5. Grease large cookie sheet. Cut dough in half and shape each half into a 6-inch round. Coat each round with flour; place on cookie sheet. Cover loaves with towel and let rise in warm place until doubled, about 1 hour. 6. Preheat oven to 400 degrees F. Bake loaves until golden brown, a total of about 35 minutes, using spray bottle to spritz loaves with water after first 5 minutes of baking, and again 10 minutes later. Cool on wire racks. Nutrition information: Each serving: About 170 calories, 5 g protein, 36 g carbohydrate, 1 g total fat (0 g saturated), 0 mg cholesterol, 360 mg sodium. Note: I have not tried this yet, but it looked so good that I wanted to pass it along right away. I found it at a Portuguese recipes site while searching for a bread called mealheda comprido. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n071.26 --------------- From: Reggie Dwork Subject: Chimenea baking Date: Tue, 07 Nov 2000 20:02:05 -0800 Have any of you tried baking bread using a Chimenea?? from www.betterbaking.com/ Chimenea Baking 2000 If you're like me, you enjoy the taste of baked goods which have been exposed to a wood fire. Perhaps you've been pining for a wood burning oven. A chimenea might fill the bill. I often bake bread on my barbecue (see our Breads on the grill feature) and I've been intrigued by the baking potential of the chimenea. A chimenea is an outdoor, free standing, wood burning fireplace made of clay. Most are made in Mexico and the design is based on that of a Mayan bread oven. Chimeneas may be purchased from home and garden centers. (Tom Whitcher of Sheridan Nurseries installed a (new larger) chimenea for us recently and he was along for the latest baking adventure)). Please note that some dealers suggest that chimeneas not be used for cooking. However, a well made, well prepared chimenea is quite suitable for baking and many dealers sell grills and other cooking accessories. Most chimeneas must be tempered with several small fires before they are ready for normal use. Look for a hefty cast iron grill to use as a base inside. Avoid flimsy BBQ grills. Asa baking vessel, choose a seasoned cast iron skillet large enough for a good flatbread or several rolls. Follow directions carefully to properly season a new skillet. If you find old cast iron at a yard sale, all the better. Prepare a wood fire in the chimenea. Don't use briquettes or lighting fuel of any kind. Start your fire with shavings or newspaper. If necessary, place an extra pan (a cheap aluminum pizza pan) underneath your cast iron pan to insulate the bottom. Fire or flare tiles are an other option for tempering the heat. Be aware that you're baking at a very high temperature. Protect yourself with elbow-length oven mitts and keep an eye on your baking. It will take some practice, but it will be worthwhile in the end. Nothing beats the flavor of a wood-seasoned pizza or flatbread. Enjoy. Marcy Goldman Tools: Professional oven mitts, long stainless steel tongs, large pizza wheel, baking stone or BBQ flare tiles, cast iron pan or griddle (Lodge makes a great line), cooking grill (if not available from chimenea supplier). Sources: Chimeneas: Sheridan Nurseries --------------- MESSAGE bread-bakers.v100.n071.27 --------------- From: Epwerth15@aol.com Subject: Mandelbrodt Date: Sat, 4 Nov 2000 11:13:49 EST The Jewish version of biscotti is called mandelbrodt, and the process is the same...twice baked. My grandmother used to make it all the time, but once ran out of almonds and used pecans instead. The taste and texture were wonderful! The pecans made the finished product a bit softer. I now make it with pecans all the time. MANDELBRODT (OR PECAN BREAD, TO BE EXACT!) 3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 c. choppped pecans 1 c. vegetable oil 1 c. sugar 3 extra large eggs 3/4 c. mini chocolate chips (optional) Cinnamon-sugar mix for top Heat oven to 350 F. Grease two baking sheets. Mix flour, baking powder, salt, and pecans in medium bowl. (I use a plastic bag--no bowl to wash). In large mixer bowl beat oil, sugar and eggs for 2 minutes. Add flour mixture and beat till well combined. Fold in chocolate chips if using. Divide dough into quarters and place 2 pieces on each baking sheet. Rub your hands on the baking sheet so dough won't stick to them and form each piece into a flat loaf, about 1 1/2 inches wide and 3/4 inch high (length doesn't matter). Sprinkle generously with cinnamon-sugar. Bake 20 - 25 min. or till dough feels fairly firm when pressed lightly in the center. Remove from oven. Slice each loaf diagonally in 3/4 inch slices and turn each slice cut side up. Return to oven for about 15 min. more. Here's another one...taste and texture different, but process the same. This one is made in a food processor. APRICOT-PISTACHIO BISCOTTI Heat oven to 350 F. Grease two baking sheets. Combine in food processor and pulse to combine: 1 1/4 c. all-purpose flour 1/2 c. whole wheat flour 1 c. sugar 1/2 tsp. baking powder 1/4 tsp. salt Add and pulse till like coarse meal: 5 tbl. cold unsalted butter, cut in pieces 3/4 tsp. vanilla Add and pulse to blend: 2 eggs, lightly beaten Add and pulse to blend: 2/3 c. chopped dried apricots 1 c. roasted, unsalted pistachios Turn out onto lightly floured board and knead to form dough. Divide in half and form into two 12 inch long rolls, 2 inches wide on baking sheets. Sprinkle with sugar. Bake 25 minutes. Cool 10 minutes, then slice diagonally into 1 inch wide slices. Turn slices cut side up and return to oven for 7 minutes. --------------- MESSAGE bread-bakers.v100.n071.28 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Struan Bread... Date: Sat, 4 Nov 2000 15:45:15 -0500 (EST) This recipe was recently printed in my local newspaper. I was pleased to see it as it is one of Brother Peter Reinhart's recipes, and he is one of my "baking heroes." I had first read of Struan bread in his book, "Brother Juniper's Bread Book." The book recipe makes four loaves and this one makes one loaf, however, I adapted it to make two loaves as I knew just one wouldn't last very long around here. So, let's go... STRUAN FIVE-GRAIN BREAD 2-1/2 cups high-gluten bread flour 3 tablespoons coarse cornmeal 3 tablespoons rolled oats (or instant oats) 3 tablespoons brown sugar 2 tablespoons wheat bran 1-1/2 teaspoons salt (I use sea salt) 1 tablespoon instant yeast (or 1-1/4 tablespoons active dry yeast dissolved in 4 tablespoons warm water) 3 tablespoons cooked brown rice 1-1/2 tablespoons honey 1/3 cup buttermilk (low-fat or whole milk can be substituted) 3/4 cup water, at room temperature 1 tablespoon poppy seeds, for the topping In a large bowl, mix flour, cornmeal, oats, sugar, wheat bran, salt, and yeast, stirring to distribute. Add the cooked rice, honey, and buttermilk; mix. Add 1/2 cup water, reserving the rest for adjustments during kneading. Using your hands, squeeze the ingredients together until they make a ball. Add more water as needed until all the dry ingredients have been incorporated into the dough ball. Sprinkle some flour on your clean work surface and turn the ball out of the bowl. Begin kneading. Add additional water or flour as needed. It will take about 10 to 15 minutes to knead by hand. The dough will change before your eyes, lightening in color, gradually becoming more elastic and evenly grained. The finished dough should be tacky but not sticky, lightly golden, stretchy and elastic. When you push the heels of your hands into the dough, it should give way but not tear. If it flakes or crumbles, add a little more water; if it is sticky, sprinkle in more flour. Wipe the inside of a clean mixing bowl with a little oil, or mist with a vegetable-oil pan spray (I use canola oil). Place the dough in the bowl and over with a damp towel or plastic-wrap (I prefer a damp towel as I believe it allows the dough to "breathe."), or place the bowl in a plastic bag. Allow the dough to ferment in a warm place for about 90 minutes, or until it has roughly doubled in size. Shape the dough into a loaf by pressing it out from the center with the heels of your hands, gently flattening it into a rough rectangle and punching it down, degassing it. Then roll the dough up into the shape of a cigar. Pinch the seam closed with either your fingers or the edge of your hand, sealing it as best you can. Place the loaf, seam side down, in a greased (I use the canola oil mister) 9-by-4-inch pan. Spray the top with water and sprinkle on the poppy seeds (I gently press them into the dough - that's gently). Cover and allow the dough to rise until it crests over the top of the pan, about 90 minutes. Preheat the oven to 350F. Bake the loaf for approximately 45 to 55 minutes. The loaf should dome nicely and be dark golden in color. The sides and bottom should be a uniform light golden brown. Brother Peter is a "thwacker" but I use an instant-read thermometer to make sure that the interior of the loaf has reached at least 190 degrees. Allow the bread to cool thoroughly on a rack at least 40 minutes before slicing it. This bread is fantastic for both toast and sandwiches. Brother Peter says, "There is something almost magical about how the flavor of mayonnaise marries with the light sweetness of the loaf." The Tarheel Baker agrees.....................Bob --------------- END bread-bakers.v100.n071 --------------- -------------- BEGIN bread-bakers.v100.n072 -------------- 001 - Reggie Dwork Subject: Four methods for producing yeast doughs Date: Tue, 07 Nov 2000 19:52:35 -0800 I thought this might be helpful to some of you ... from www.betterbaking.com/ Methods and tips Four methods for producing yeast dough Bread dough or any yeast dough for that matter, can be made in a number of ways - depending on what you have on hand in the way of appliances and your preference or inclination. I use something recommended by many Parisian bakers called the "autolyse". In this method, the dough is mixed into a soft mass, then allowed to rest for 10 to 12 minutes. In this rest, the dough changes its nature - miraculously. After that, it is easier to handle the dough and you will find you do not have to add as much flour to prevent it from sticking. I have incorporated autolyse in the hand, the dough hook & mixer, and bread machine methods. Remember, all roads lead to Rome and don't get caught up with one method. Given a choice, I would go with hands-on any day. However, some days, better to let the bread machine make the pizza dough and concentrate on something else. The food processor, which is useful for a number of baking duties, is fourth on my list of preferred methods. It does an adequate job but the dough usually produces a dense crumb. Some people swear by it for wet, slack, French doughs but I prefer hands-on, dough hook and bread machine - in that order. By hand: For this method, you can use either all-purpose flour, all bread flour, or a mix of both. Place water and a pinch of sugar (usually called for in recipe) in a large bowl. Stir in yeast and allow it to sit a moment until it looks dissolved or swells. Stir in any other ingredients (eggs, oil for instance) and flour. When mixture can no longer be stirred by hand, begin kneading, on a lightly floured work surface. Dust in more flour, conservatively, as required. After five minutes - STOP. Let dough rest ten minutes. Then resume kneading, another five minutes until dough is smooth, supple and elastic. Slap it around during this time as well - it helps the dough get into shape! Place dough in a lightly greased bowl and insert bowl in a large plastic bag and allow to rise, as per recipe. Dough hook and mixer: Place water, a pinch of sugar and yeast in bowl of electric mixer fitted with the paddle attachment. Let mixture sit until yeast swells or looks dissolved. Stir in salt, fat or oil and most of flour and using the paddle, on slow speed, mix to make a soft mass of the dough. Stop and allow dough to rest ten minutes. Stir in remaining flour and attach dough hook. Knead, on slow speed about five to 8 minutes, depending on recipe and dough, until dough is smooth and clears the sides and bottom of work bowl. Dust in flour as required to achieve this. Remove dough from work bowl and knead briefly by hand on a lightly floured work surface. Place dough in a lightly greased bowl and insert bowl in a large plastic bag and allow to rise, as per recipe. Bread machine: Add ingredients to machine bread pan in order given or as per machine instructions. Program on 'dough' mode. Allow dough to mix about four minutes or so until a soft mass forms. Turn machine off and let dough rest ten minutes. Reset machine to 'dough' mode. Dust in flour, if you think dough is too sticky (it should clear the bottom of the bread pan). A soft, supple dough is easier to work with so take care not to make a springy or heavy dough. Let dough rise in machine. When it is ready, proceed with recipe instructions. Food processor: Place water, sugar, yeast, salt, and fat called for in recipe (oil or solid fat - or none) in bowl of food processor and pulse to dissolve sugar and salt. Stir in most of flour called for in recipe and process until a soft ball forms. Remove from machine and knead briefly, by hand, on a lightly floured surface. Allow to rest a moment. Then place dough in a lightly greased bowl and insert bowl in a large plastic bag and allow to rise, as per recipe. For ALL doughs after they have risen: Deflate dough very gently before using and allow dough to rest 15 minutes before proceeding to next step (dough likes a rest in between any sort of handling). Alternately, refrigerate dough in an oiled plastic bag for up to two days, deflate as you see fit - to allow trapped gases to escape. --------------- MESSAGE bread-bakers.v100.n072.2 --------------- From: "Joni Repasch" Subject: Jewish Rye Bread and Bagels Date: Wed, 8 Nov 2000 13:07:03 -0800 The Way They Were By Rose Levy Beranbaum Special to The Washington Post Wednesday, November 8, 2000 My first bread memory and my first teething ring are one and the same: the beloved bagel. My mother, who was a dentist, considered it the ideal natural teething ring because of its firm yet forgiving texture. But it was my father who brought home the bagels on a string every Friday afternoon after he made his weekly delivery of peels. A peel is a flat wooden tray with a long handle, designed for transferring bread to the oven. Peels for bagels are only slightly wider than the bagel itself. The bagels, after being boiled in salted water, are lined up on this piece of wood, that has been lightly sprinkled with cornmeal, and thrust from it directly onto the hot oven shelf. In the 1940s after the war and the early 1950s, when times were hard, my father, Robert Levy, a skilled cabinet-maker, turned to bagel peel production and laid claim to the exclusive bagel peel business in the greater New York area, which included the five boroughs and all of New Jersey. This did not make us rich, but we had all the bagels we could eat. Nowadays, bagel appreciation has permeated the world, but they are not the bagels of my childhood. Those were dense and chewy, plain golden brown--no poppy seeds, onion or "everything" and certainly no boutique blueberry bagels with the texture of cake. (The first time I heard about those I felt as if the world as I knew it was coming to an end.) My bagels were served cut in half vertically so that to my childish imagination they delightfully resembled telephone receivers, and each cut half was spread with a big lump of sweet butter. As I bit off each piece, a new lump of butter would be applied by my attentive grandmother. When I got older, I ate bagels the way the grown-ups did, cutting them in half horizontally, digging out the soft centers and toasting them before filling the cavities thus created with butter. I haven't had a bagel that has pleased me as much in all these years: The texture of bagels has become ever more compromised in the direction of an airy bread. I was afraid to make them myself because I somehow believed a homemade bagel could never come close to my memory. Happily, I was proven wrong by following the directions of a great baker, Lauren Groveman. Not only did the bagels match my memory, they exceeded it. The other bread dear to my memory is Jewish rye. Since Levy's was the most popular brand and that was our family name, I always felt a special connection to it though the bread we ate was a less commercial variety produced by a small bakery in the Bronx. Both my parents were born and raised there, but when I was growing up, we lived in Manhattan. Whenever my father had an excuse to return to the Bronx, he never came home without a freshly baked loaf from his favorite bakery. Sometimes it was dense, moist corn bread, other times coarse pumpernickel, neither of which interested me. My choice was the rye bread, studded with constellations of caraway seeds. (I always complained when he brought home the seedless variety, which he would only do when they sold out of the caraway one.) My grandmother, who lived with us, would serve it to me spread thickly with unsalted butter, the top paved with rounds of sliced red radishes, lightly sprinkled with kosher salt, crushed fine between her thumb and index finger. To this day it is my favorite way to eat rye bread, except that I now use fleur du sel instead of kosher salt. It has taken me years to get my rye bread to taste and feel just right. I like a wheaty flavor with not so much rye that it becomes bitter and a chewy texture that is not so dense it becomes pasty. I love using La Cloche, a large, unglazed, earthenware platter with a dome-shaped top, in which to bake the bread. During baking, the bread rises to fill the dome, which gives it a lovely shape, moist texture and very crunchy crust. The bread is still delicious and beautiful when made free-form or in two half-size loaves. I prefer making both the bagels and rye bread entirely by hand because half the pleasure lies in the feel of kneading the dough. But the quality will be equal if either is made with a heavy-duty electric mixer. My husband enjoys the extra caraway-sour flavor provided by the small amount of rye flavor, which reminds him of the Jewish deli rye. Either way, this is a very satisfying bread. If you believe in the value of anticipation, there is only one thing that possibly is better than eating either of these delicious breads: Smelling them as they are baking. Eating them still warm from the oven is another decided advantage to making them yourself. Bagels My secret for the beautiful golden color on the outside of bagels is to add some baking soda to the water in which they boil. If you've never made bagels, be prepared to spend some time shaping the dough, or just prepare your family for the fact that these bagels will taste great even if they're not perfectly formed on your first attempt. 2 1/4 teaspoons active dry yeast (not rapid-rise) or 0.6-ounce package (about 2 1/2 teaspoons) fresh yeast 2 tablespoons granulated sugar 2 1/4 cups warm water (about 100 degrees) 3 tablespoons solid vegetable shortening, such as Crisco 1 teaspoon freshly ground black pepper About 6 cups high-gluten bread flour or regular bread flour, plus additional for the work surface 1 tablespoon salt About 4 teaspoons oil or melted unsalted butter Nonstick vegetable spray Cornmeal Optional toppings: Poppy, sesame or caraway seeds; kosher or sea salt; minced onions sauteed in vegetable oil; dried garlic chips For boiling: 1/4 cup granulated sugar or 2 tablespoons barley malt* 1 teaspoon baking soda For glazing: 2 large egg whites 1/4 cup plus 1 teaspoon cold water Place the yeast in a large bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir until the yeast is dissolved. Set aside in a draft-free place until it is covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) Add the remaining sugar and water and the shortening and pepper and mix gently. Using a wooden spoon, add the flour 1 cup at a time to the yeast mixture and mix until you have added a total of 3 cups flour. Sprinkle the mixture with the salt and stir to combine. Continue to add the flour, 1 cup at a time, until you have added a total of 5 cups flour and a soft, sticky dough forms. On a lightly floured surface, knead the dough, adding as much of the remaining 1 cup flour as necessary to keep it from sticking to the surface, until the dough is smooth and elastic, about 5 minutes. If you prefer a heavier, chewier bagel, add a little extra flour. Coat the inside of a 4-quart container with half of the oil or butter. Press the dough into the container and coat the top of the dough with the remaining oil or butter. Cover the dough with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it, cover and refrigerate for at least 4 hours (may refrigerate for up to 2 days). At least 30 minutes before baking, adjust the oven racks to the lowest and second lowest positions. Place a heavy skillet or roasting pan on the lowest rack. Preheat the oven to 500 F. Lightly coat two baking sheets with the oil spray and dust them with cornmeal and, if desired, some of 1 or more of the optional toppings. Place 2 clean towels and a lightly floured towel on a counter near the stove. Bring a large stockpot of water to a boil. Stir in the sugar or barley malt and baking soda. Using your fist, punch the dough to deflate it and transfer it to a lightly floured surface. Divide the dough in half; wrap 1 piece in plastic wrap and refrigerate it until you have finished with the first batch. Divide the other piece of dough into 5 pieces. As you work with 1 piece of dough, keep the remaining dough covered with a towel. Draw the sides of 1 piece of dough up, pinching the ends together at the top, to form a round ball. Turn the ball so the pinched seam is on the bottom. Stick your index finger into the center of the ball, all the way through to the bottom, to make a hole. Hook the hole onto the thumb of one hand and insert the index finger of your other hand into the hole and rotate and stretch the dough to form a hole about 2 1/2 inches in diameter. (The bagel should resemble a ring; it will puff up after boiling to resemble a typical bagel.) Place the bagel on the floured towel and cover it with a second towel. Repeat with the remaining 4 pieces of dough. (You should boil and bake these 5 bagels before shaping the remaining 5.) Using a skimmer, transfer the bagels, 1 at a time, to the boiling water, working in batches of 2 or 3 at a time so that the bagels can swim around without touching each other. The bagels may sink at first but should rise to the surface. Boil for 1 1/2 to 2 minutes per side, gently flipping them once with the skimmer. Using the skimmer, remove the bagels from the pot, shaking off excess water over the stockpot, and transfer the bagel to the second unfloured towel for 30 to 60 seconds. Using a spatula, transfer the cooled bagels to the prepared baking sheet after no more than 60 seconds so that they don't stick to the towel. To glaze the bagels, in a small bowl, whisk together the egg whites and 1 teaspoon of the cold water until combined but not frothy. Strain the mixture, discarding the solids. Lightly brush the top of each bagel with the glaze; be careful not to let the glaze drip onto the baking sheet as it will glue the bagels to the surface. Lightly brush the top of each bagel with a second coat of glaze and, if desired, sprinkle with some of 1 or more of the optional toppings. To bake the bagels, place 4 ice cubes in a bowl and add the remaining 1/4 cup of cold water. Pour the ice mixture into the roasting pan or skillet on the lowest oven rack and immediately place the sheet of bagels on the upper oven rack and quickly close the oven door to capture the steam produced by the ice. Immediately reduce the temperature to 450 degrees and bake the bagels for 25 minutes. Turn off the oven without opening the door and let the bagels sit for 5 minutes. Open the oven door and leave the bagels in the oven for 5 more minutes. Transfer the bagels to a wire rack and set aside to cool. Repeat the shaping, boiling, glazing and baking with the remaining dough. The bagels keep well for 1 day at room temperature in a brown paper bag. (May wrap in airtight plastic freezer bags and freeze for up to 1 month; thaw at room temperature.)Using a wooden spoon, add the flour 1 cup at a time to the yeast mixture and mix until you have added a total of 3 cups flour. Sprinkle the mixture with the salt and stir to combine. Continue to add the flour, 1 cup at a time, until you have added a total of 5 cups flour and a soft, sticky dough forms. On a lightly floured surface, knead the dough, adding as much of the remaining 1 cup flour as necessary to keep it from sticking to the surface, until the dough is smooth and elastic, about 5 minutes. If you prefer a heavier, chewier bagel, add a little extra flour. Coat the inside of a 4-quart container with half of the oil or butter. Press the dough into the container and coat the top of the dough with the remaining oil or butter. Cover the dough with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it, cover and refrigerate for at least 4 hours (may refrigerate for up to 2 days). At least 30 minutes before baking, adjust the oven racks to the lowest and second lowest positions. Place a heavy skillet or roasting pan on the lowest rack. Preheat the oven to 500 degrees. Lightly coat two baking sheets with the oil spray and dust them with cornmeal and, if desired, some of 1 or more of the optional toppings. Place 2 clean towels and a lightly floured towel on a counter near the stove. Bring a large stockpot of water to a boil. Stir in the sugar or barley malt and baking soda. Using your fist, punch the dough to deflate it and transfer it to a lightly floured surface. Divide the dough in half; wrap 1 piece in plastic wrap and refrigerate it until you have finished with the first batch. Divide the other piece of dough into 5 pieces. As you work with 1 piece of dough, keep the remaining dough covered with a towel. Draw the sides of 1 piece of dough up, pinching the ends together at the top, to form a round ball. Turn the ball so the pinched seam is on the bottom. Stick your index finger into the center of the ball, all the way through to the bottom, to make a hole. Hook the hole onto the thumb of one hand and insert the index finger of your other hand into the hole and rotate and stretch the dough to form a hole about 2 1/2 inches in diameter. (The bagel should resemble a ring; it will puff up after boiling to resemble a typical bagel.) Place the bagel on the floured towel and cover it with a second towel. Repeat with the remaining 4 pieces of dough. (You should boil and bake these 5 bagels before shaping the remaining 5.) Using a skimmer, transfer the bagels, 1 at a time, to the boiling water, working in batches of 2 or 3 at a time so that the bagels can swim around without touching each other. The bagels may sink at first but should rise to the surface. Boil for 1 1/2 to 2 minutes per side, gently flipping them once with the skimmer. Using the skimmer, remove the bagels from the pot, shaking off excess water over the stockpot, and transfer the bagel to the second unfloured towel for 30 to 60 seconds. Using a spatula, transfer the cooled bagels to the prepared baking sheet after no more than 60 seconds so that they don't stick to the towel. To glaze the bagels, in a small bowl, whisk together the egg whites and 1 teaspoon of the cold water until combined but not frothy. Strain the mixture, discarding the solids. Lightly brush the top of each bagel with the glaze; be careful not to let the glaze drip onto the baking sheet as it will glue the bagels to the surface. Lightly brush the top of each bagel with a second coat of glaze and, if desired, sprinkle with some of 1 or more of the optional toppings. To bake the bagels, place 4 ice cubes in a bowl and add the remaining 1/4 cup of cold water. Pour the ice mixture into the roasting pan or skillet on the lowest oven rack and immediately place the sheet of bagels on the upper oven rack and quickly close the oven door to capture the steam produced by the ice. Immediately reduce the temperature to 450 degrees and bake the bagels for 25 minutes. Turn off the oven without opening the door and let the bagels sit for 5 minutes. Open the oven door and leave the bagels in the oven for 5 more minutes. Transfer the bagels to a wire rack and set aside to cool. Repeat the shaping, boiling, glazing and baking with the remaining dough. The bagels keep well for 1 day at room temperature in a brown paper bag. (May wrap in airtight plastic freezer bags and freeze for up to 1 month; thaw at room temperature.) * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores and by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com). Per bagel: 376 calories, 11 gm protein, 67 gm carbohydrates, 7 gm fat, 4 mg cholesterol, 2 gm saturated fat, 824 mg sodium, 2 gm dietary fiber Yield: Makes ten 4-inch bagels Source: These bagels are adapted from a recipe by Lauren Groveman in "Baking With Julia" (William Morrow, 1996). Levy's Real Jewish Rye Bread Using fresh yeast will cause the bread to rise more quickly. Preheating the baking sheet makes the bread begin to rise immediately upon contact; this results in the bread holding its shape and attaining the highest rise. 2 1/2 teaspoons active dry yeast (not rapid-rise) or 1 tablespoon fresh yeast 3 tablespoons granulated sugar 3 cups warm water (about 100 degrees) 6 cups bread flour, plus additional for the work surface 1 tablespoon barley malt or diastatic malt powder (optional)* 2 teaspoons deli rye flavor (optional) Generous 1/4 teaspoon citric acid (optional) 2 cups rye flour 1/4 cup caraway seeds 1 tablespoon salt 1 tablespoon vegetable oil, plus additional for the bowl About 2 teaspoons cornmeal Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. (If using active dry yeast, increase the temperature of the water to 110 degrees.) Stir until the yeast is dissolved. Set aside in a draft-free place until covered with bubbles, 10 to 20 minutes. (If there are no bubbles, the yeast is too old to be useful.) In a large bowl, combine the yeast mixture, 3 cups of the bread flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups water and the optional malt, deli rye flavor and citric acid, if using. Whisk until very smooth, about 100 strokes; set aside. In a very large bowl, whisk together the remaining 3 cups of the bread flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the caraway seeds and salt. Gently scoop the flour mixture onto the reserved yeast mixture to form a blanket. Cover with plastic wrap and set aside at room temperature until the dough has risen considerably, 4 to 5 hours (may refrigerate for as long as overnight). Add the oil to the dough and, using a wooden spoon, mix to combine, adding flour or water as needed to form a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, until it is smooth and elastic, about 10 minutes. The dough should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 minutes. Sprinkle a baking sheet with cornmeal. To shape the dough, roll it into an 8-inch ball or 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or plastic wrap that has been oiled. Set aside to rise until doubled in bulk, 60 to 75 minutes. A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450 F. When the dough has risen, using a sharp knife, slash the top of the loaf twice in 1 direction about 6 inches apart, then slice again with 2 slashes perpendicular to the first set. Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 minutes. Reduce the temperature to 400 F and continue to bake for 50 to 65 minutes (34 to 40 minutes for the 2 small breads), until the bread is golden brown and sounds hollow when lightly tapped. Transfer the baking sheet to a wire rack to cool slightly. Baked bread stays warm for 2 hours after baking. * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores or by mail order from King Arthur's Flour (call 800-827-6836 or see www.kingarthurflour.com). Deli rye flavor and citric acid (or "sour salt") is also available from King Arthur's Flour. Citric acid is available at some grocery stores. Per serving (based on 18): 223 calories, 7 gm protein, 45 gm carbohydrates, 2 gm fat, 0 mg cholesterol, trace saturated fat, 389 mg sodium, 3 gm dietary fiber Yield: (Makes 1 loaf) This makes 1 very large loaf or 2 smaller ones. HELPFUL TIPS ON BAKING BREAD The greatest problem people have with bread baking is the yeast. If the liquid added to the yeast is too hot or too cold, it will kill it. With the advent of SAF--instant yeast--this problem is eliminated because there is no need to proof it. The yeast is added to the flour with room temperature water and does not need to be dissolved first in liquid. It is available at specialty stores and by mail order from King Arthur (call 800-827-6836 or see www.kingarthurflour.com). It is also reassuring to know that if time does not allow you to complete the bread dough risings as specified, it's fine to deflate the dough, place it in a bowl and cover it (or wrap it in plastic wrap or a resealable plastic bag) and refrigerate it for several hours, overnight or even for as long as two days before finishing the rising and baking. Optional ingredients such as barley malt and citric acid result in a slightly higher rise. They are available locally at some grocery stores or by mail order from King Arthur Flour (see above). The recipes here include instructions for baking with baking sheets, but a good quality baking stone and a peel--a wood paddle used to slide the bread onto the stone--are also great aids to the home baker. Store baked bread at room temperature or in the freezer and defrost to room temperature or reheat it. Do not refrigerate it: The starch in the flour crystallizes when cold. A sure way to know what is going on inside the bread and ensure that it is fully baked is to insert an instant thermometer into the center. It should read 190 degrees when done. * High-gluten flour will produce the chewiest bagels, but bread flour will also make a good product. King Arthur's special bread flour results in a better rise for the rye bread. * Store rye flour and caraway seeds in the refrigerator. * Allow the water used to make bread dough to sit uncovered overnight to dissipate the chlorine or use bottled water. Rose Levy Beranbaum's most recent book is The Pie and Pastry Bible (Scribner, 1998). She wrote for Food in July about blueberry pie. 2000 The Washington Post Company Source: The Washington Post, November 8, 2000 Joni --------------- END bread-bakers.v100.n072 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved