Date: Sat, 9 Dec 2000 16:54:03 -0800 (PST) -------------- BEGIN bread-bakers.v100.n077 -------------- 001 - "Justin McAteer" Subject: Where can I buy Pullman Tins? Date: Tue, 05 Dec 2000 09:55:56 -0000 I have never seen pullman tins in the UK. Does anyone know a source, either here or by mail order? --------------- MESSAGE bread-bakers.v100.n077.2 --------------- From: Donald L Thacker Subject: Stollen Date: Sun, 3 Dec 2000 15:17:25 -0500 Since Christmas baking time is here, I wonder if anyone has a recipe for German Stollen. My Mom used to make one using butter, golden raisins, etc. which was luscious.Thanks for the help. --------------- MESSAGE bread-bakers.v100.n077.3 --------------- From: "Anthony N. Geiger" Subject: bread slicer & crumb catcher Date: Fri, 08 Dec 2000 21:31:46 -0800 Does anyone have a source for a bread slicer & crumb catcher? We got it as a gift years ago with our bread machine and would like to give one to someone else for Christmas. --------------- MESSAGE bread-bakers.v100.n077.4 --------------- From: "Peggy" Subject: Beera Wacka Date: Tue, 5 Dec 2000 15:55:24 -0800 Has anyone heard of or has a recipe for a sweet bread called Beera Wacka? The dough is rolled out, spread with cooked fruit and then rolled like a jelly roll and baked. Cooked dried pears or dried apples are used for the fruit. Would appreciate knowing origin of recipe and a copy of the recipe if you will share. --------------- MESSAGE bread-bakers.v100.n077.5 --------------- From: SZQ510@aol.com Subject: Barley flour Date: Sat, 2 Dec 2000 11:23:01 EST I was in a neat little import store the other day and I picked up a few things that I have never used before, one of them being barley flour. Anybody have any suggestions on what to use it in? I found a substitution chart that said to use 1/2 cup of barley flour for 1 cup of all purpose flour. But other than that I'm not sure what it's best uses are. Thanks in advance for any suggestions. Suzie in Cleve. OH --------------- MESSAGE bread-bakers.v100.n077.6 --------------- From: CarefreeCN@aol.com Subject: Novice with baking questions Date: Sat, 2 Dec 2000 19:53:45 EST I'm a novice with a Breadman Ultimate. I've been making bread with box mixes but now want to start making bread from scratch. I have a few questions that I hope you all can help me with. 1. If I make "grain" bread using white flour or a mixture of whole wheat and white do I need to add a dough enhancer to the mix? Is it necessary if I add fruit or nuts to a bread dough? 2. If making dinner rolls from the above mix - do you add a dough enhancer and a dough relaxer? Thanks for your help - Cheerie Nelson CarefreeCN@aol.com --------------- MESSAGE bread-bakers.v100.n077.7 --------------- From: BILLPOTE@aol.com Subject: Whole Wheat Pizza Date: Sat, 2 Dec 2000 09:20:12 EST Regarding Patrick's inquiry about whole wheat pizza recipe, simply substitute whole wheat flour for white in any pizza recipe. Start with about 1/4 whole wheat replacing white and go from there. Next batch try 1/3, until you reach a level that satisfies you. You will find the dough less reactive as you substitute whole wheat. You may also want to give the dough more rising time - 1 to 3 hours. This seems to help the wheat flavor come through. Whatever you do, don't be afraid to experiment, that's the joy of this whole venture. Good luck Digger --------------- MESSAGE bread-bakers.v100.n077.8 --------------- From: Epwerth15@aol.com Subject: Re:Whole Wheat Pizza Dough Date: Sat, 2 Dec 2000 10:15:46 EST This uses only part whole wheat flour...all whole wheat would make it too heavy....yield will depend on the size of each pizza 2 pklg. dry yeast Pinch sugar 2 c. warm water 3/4 c. whole wheat flour 2 tbl. olive oil 4 1/2 t. salt 5 c. all purpose flour (approximately) Sprinkle yeast & sugar over warm water in large bowl & stir to dissolve. Let stand 5 minutes. Mix in whole wheat flour, salt, and enough all purpose flour to form stiff dough. Knead until smooth, adding more all purpose flour if needed. Greas bowl with olive oil and place dough in it, turning so top is greased. Let rise till double, about 1 hour. Punch down, form and fill. Let rise 30 to 45 minutes. Bake at 400F - 450F. Temp & time will depend on whether you use a stone. --------------- MESSAGE bread-bakers.v100.n077.9 --------------- From: "Bev Carney" Subject: ingredient weights Date: Sat, 2 Dec 2000 07:59:05 -0600 Deb asked about where to find conversion charts for the weights of ingredients. Although there are lists around, I have found that they don't always agree with each other so I have compiled a list from hit and miss. Basically, I look at the packaging. Flour bags generally list 1/4 cup as weighing 30 grams. So I multiply by 4 for 120, and divide by 28 (number of grams in an ounce) and come up with 4.3. In actuality though, I use 4.5 ounces/cup as my chosen weight. I have done the same for sugar, cocoa, etc. Then I tack the list of weights up in my cupboard. When I prepare a recipe, I jot down the proper weights for the listed ingredients if I plan to make that recipe again. In my "former" life I was a tax consultant, so a calculator is available in every room of the house so my conversions are a bit simpler Bev --------------- MESSAGE bread-bakers.v100.n077.10 --------------- From: "Peter and Susan Reinhart" Subject: Recipe testers wanted Date: Sat, 2 Dec 2000 08:59:00 -0500 Hi All, I'm in the final stages of writing a new bread book, due out next fall, and am looking for bread enthusiasts to test the recipes (what better place to turn than the bread baker's list!). These aren't bread machine recipes (though some would work in a machine) but need to be made either by hand or in an electric mixer like a Kitchen Aid or Kenwood (they are written for either approach). Many require preferments like poolish or biga or pate fermentee' (old French bread dough). Some are wild yeast or sourdough formulas. If you're interested e-mail me and let me know. Please let me know if you want to test a simple, straight dough (no preferment), an indirect dough (with sponge or preferment), wild yeast breads (you will need to have a sourdough starter or be willing to make one), or a rustic dough (wet dough, like ciabatta, pugliese, etc.). I can't promise any compensation but you will get a sneak preview of the book and the chance to help fine-tune some cutting edge formulas. Looking forward to hearing from you! Peter Reinhart --------------- MESSAGE bread-bakers.v100.n077.11 --------------- From: "Bev Carney" Subject: 30 inch kitchen range Date: Sat, 2 Dec 2000 07:53:06 -0600 In response to Ann's query about a new gas convection 30" kitchen range, I recently purchased a new GE model. Although I didn't choose the one with convection, that is an option. The one with convection costs around $1300 I believe. Anyway, I love the range. It has 2 12,000 BTU burners, both in front, one simmer burner and one 9500 BTU burner. We use LP and although, like the Viking, the LP burns cooler, the reduction is minimal. Like SHeri, I had checked the Viking, but found it really a bit too costly for my blood. In addition to the cost of the range, you need top-notch ventilation according to the salesmen with whom I spoke. The model I purchased has professional style grates that allow me to slide heavy pots and pans over the stovetop. In addition, it has a warming drawer which can be used for storage, in-oven broiling, and electronic controls which allow you to delay the start of your oven. Originally I had not thought I would use this feature, but am finding that I use it often. I can put a chicken in the oven and leave, setting the oven to start 30 minutes later. As the oven will also automatically shut off, I needn't worry about that either. Either way you go, good luck in your search and have fun looking! Bev C --------------- MESSAGE bread-bakers.v100.n077.12 --------------- From: "Griffin Software" Subject: Cranberry bread Date: Mon, 27 Nov 2000 13:42:02 -0600 Cranberry Orange Loaf Makes a great gift during the holidays! 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Grated rind of one orange 1 1/2 cups sliced cranberries, fresh or frozen 1/2 cup chopped pecans or walnuts 1/4 cup butter 1 cup sugar 1 egg 3/4 cup orange juice Preheat oven to 350F (175C). Grease a 9 x 5 x 3-inch pan; set aside. In a medium bowl, combine flour, baking powder, soda, and salt. Stir in orange rind, cranberries, and nuts. Set aside. In a large bowl, cream butter, sugar, and egg with electric mixer until smooth. Blend in orange juice. Stir in flour mixture, stirring until just combined. Spoon into prepared pan and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store. Makes 1 loaf. I live in Mexico and we can't buy fresh or frozen cranberries down here. We do have canned ones. So what I did in this recipe was just subtituted one can of whole berry Cranberry Sauce for the sliced fresh Cranberries. (I didn't do the Orange zest either) It came out surprisingly good. I am going to keep the recipe and make it often in the future. I download the original from www.cooksRecipes.Com and they have about 8 other bread/muffin recipes with cranberries. --------------- MESSAGE bread-bakers.v100.n077.13 --------------- From: Blanche007@aol.com Subject: whole wheat pizza Date: Sat, 2 Dec 2000 13:10:12 EST This is for Patrick who wanted a whole wheat pizza crust. This may be more elaborate than what you were looking for - but it does make a fabulous crust while offering the benefit of the complete protein created by mixing legumes and carbohydrates. Hummus Pizza Crust Toasted garbanzo flour combined with light whole wheat flour gives this flat bread a wholesome nutty taste. Sesame seeds both ground (tahini) and whole, add a sweetness and crunch. The combination of legumes (garbanzos) and whole wheat flour create a perfect protein which needs only a salad to make a nutritious meal. 1 tablespoon yeast 1 cup toasted garbanzo flour 1 cup white whole wheat flour 1 cup unbleached all purpose flour 1 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 1/3 cup tahini (available in grocery stores near the peanut butter) 8 - 10 ounces water tablespoons water 3 tablespoons sesame seeds Place everything except the sesame seeds in a bread machine and program for dough cycle. This dough is tacky, but should form a discreet ball. If it looks dry and crumbly after the first three minutes of kneading add 1 to 2 additional tablespoons water. At the end of the final rise, gently deflate the dough and roll it out to the desired size, fitting it into a pizza pan or on a cornmeal dusted pizza peel (if you are using a baking stone) - this makes a better thick crust pizza than a thin one. Allow to rise covered with a clean towel until almost slightly puffy. Drizzle with olive oil and top with sesame seeds, or add your favorite topping. Bake in a preheated 425F oven for 15-18 minutes or until the top is well browned and the bottom is dry. Lora Brody www.lorabrody.com --------------- MESSAGE bread-bakers.v100.n077.14 --------------- From: "Greg and Heather Reseck" Subject: Whole Wheat Pizza Dough Date: Sun, 3 Dec 2000 11:38:14 -0800 Here's my favorite whole wheat pizza dough that I've developed for a forthcoming cookbook emphazing delicious, nutritious, and expeditious vegetarian cooking. If you have any suggestions for improvement, I'd love to hear them. Heather Reseck, R.D. Carnation, WA Whole Wheat Pizza Dough Use this whole wheat dough for calzones and braided breads, too. Preparation Time: 5 minutes Bread Machine Time: 1 1/2-2 hours Makes: 2 1/4 pounds dough; 2 (14-inch) thin-crust pizzas 1 1/2 cups + 2 tablespoons warm water (13 oz.) 2 tablespoons olive oil 1 1/2 teaspoons salt 2 cups + 2 tablespoons whole wheat bread flour 2 cups unbleached bread flour 2 tablespoons vital wheat gluten 1 1/2 teaspoons instant yeast or 2 1/4 teaspoons active dry yeast Place ingredients in bread machine in order recommended by manufacturer. Select dough cycle and press start. Check dough after 5 minutes of kneading, and adjust water or flour as necessary to achieve a soft ball. When dough cycle is completed, follow recipe for Whole Wheat Pizza. Nutrition Facts per serving (1/16): 130 cal;. 2.5 gm total fat (0 gm sat. fat), 0 mg. chol., 220 mg sodium, 24 gm carbo., 2 gm fiber, 1gm sugars, 4 gm pro. Daily Values: 0% vit. A, 0% vit. C, 0% calcium, 8% iron. Diabetic Exchanges: 1½ breads Hand-Kneaded Method: Stir ingredients together in a mixing bowl. Knead on a lightly floured surface until smooth and elastic, about 7-10 minutes, adding as little flour as possible. (Coat hands with cooking spray to prevent sticking.) Preheat oven to 200F degrees and turn off. Place dough in large heat-proof bowl, and cover with a damp towel. Place bowl with dough in warm oven until dough has doubled (about 1 hour, or 1 1/2 to 2 hours at room temperature). Standing Mixer Method: Combine ingredients in the bowl of standing mixer. Knead on low speed with a dough hook about 5-7 minutes or until elastic. Follow remainder of hand-kneaded directions. Herbed Pizza Dough: Add 1 tablespoon Italian Seasoning Mix or 1 teaspoon dried chives, 1 teaspoon basil leaves, and 1 teaspoon oregano leaves. Pizza Dough Mix: Store dry ingredients except for yeast in a resealable bag at room temperature up to 1 month, or refrigerate or freeze up to 3 months. --------------- MESSAGE bread-bakers.v100.n077.15 --------------- From: "Helen Deacey" Subject: Basic White Bread, Prudhomme - Rating 5***** (5 Star) Date: Tue, 5 Dec 2000 18:34:42 -0500 Dennis made this bread today, and as Prudhomme claimed, it is very light & airy, and raised very good, it is probably the best white bread recipe yet. Helen & Dennis Deacey, Brampton, On, Canada * Exported from MasterCook * Basic White Bread, Prudhomme Recipe By :Fiery Foods that I Love, Paul Prudhomme Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large eggs 1 teaspoon salt 1 cup 2% low-fat milk 1 package active dry yeast 1 tablespoon sugar 3 1/4 cups all-purpose flour -- to 3 1/2 cups Dough: Whisk the eggs until they are frothy, then whisk in the salt. Heat the milk to 110F and stir in the yeast and sugar. Combine the eggs and milk in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour. Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook. Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour. After the dough has risen, turn it out onto a well-floured surface. Shape into a loaf and place in an oiled 5 x 8 inch bread pan. Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise until doubled in volume, about 1 hour. Preheat the oven to 325F. Bake until the top is browned and crisp, about 40 minutes. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cool slightly, preferably on a wire rack before slicing. >From: Ellen C. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 1g Fat (9.1% calories from fat); 5g Protein; 28g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 198mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. NOTES : Prudhomme claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think it's about to explode!" I see no reason why the dough couldn't be prepared in any ABM that can handle up to 3 1/2 cups of white flour. Nutr. Assoc. : 0 0 0 0 0 0 --------------- END bread-bakers.v100.n077 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved