Date: Sat, 20 Jan 2001 18:42:09 -0800 (PST) -------------- BEGIN bread-bakers.v101.n004 -------------- 001 - TheGuamTarheels@webtv.net - Complete Sourdough Bread Instructions 002 - Lorna Noble - Bread keeper 012 - Andie Paysinger Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n004.2 --------------- From: Lorna Noble Subject: Irish soda bread in a machine? Date: Tue, 16 Jan 2001 20:29:39 +0000 Hi Folks, Is it possible? More to the point, does anyone have a blonde-proof recipe for me to have a go at? Thanks a lot, Lorna. -- -- Lorna Noble Glasgow Scotland --------------- MESSAGE bread-bakers.v101.n004.3 --------------- From: "L. Hyson" Subject: Vienna or Kaiser Rolls Date: Sat, 13 Jan 2001 23:46:43 -0500 There is a new section on the "Better Baking" site and the first recipe is for Vienna (or Kaiser) rolls. I know that there was some interest in finding a recipe for this. Happy baking! --------------- MESSAGE bread-bakers.v101.n004.4 --------------- From: "johnfarrow" Subject: whole wheat rolls Date: Sun, 14 Jan 2001 12:42:13 -0700 Anyone have a real good recipe for whole wheat dinner rolls. Mine always seem so hard and heavy. Any good tips for making whole wheat light and airy like regular flour? Thank You John --------------- MESSAGE bread-bakers.v101.n004.5 --------------- From: Raymond Kenyon Subject: Polish Rye Bread Date: Sat, 13 Jan 2001 21:54:57 -0600 When I was young (about 60 years ago) we would buy Polish Rye or Sour Rye bread. It was more sour than Jewish rye and no caraway seeds. The crust was hard, about the same hardness as an egg shell (well, almost) and looked crackly, like aligators skin. Anyone have a recipe, or know where I can buy some? --------------- MESSAGE bread-bakers.v101.n004.6 --------------- From: "Pat Stewart" Subject: Fw: Lop-Sided Horizontal Loaf Date: Sat, 13 Jan 2001 20:55:42 -0500 I used a Zo upright for years (model discontinued but still going strong). I acquired a horizontal loaf Zo a couple of years ago as my second machine. Problem: if I don't watch the horizontal loaf and "rearrange" the dough, I wind up with a lop-sided loaf. It seems stupid to have a programmable bread machine that I have to watch... Any suggestions? --------------- MESSAGE bread-bakers.v101.n004.7 --------------- From: "Bill and Audrey Konie" <2ofts@bigsky.net> Subject: To Virginia Date: Sun, 14 Jan 2001 16:12:41 -0700 Virginia: A fail-proof bread machine recipe that is absolutely the most excellent bread for toast I have found for a plain bread - without extra spices, seasonings, fruit, nuts, etc. Peasant Bread - Large loaf Add ingredients in order according to your machine instructions 1-1/2 cups water 2 tsp. sugar 1-1/2 tsp. salt 3 cups flour 2 tsp. dry yeast Try it, you'll like it. Audrey Konie --------------- MESSAGE bread-bakers.v101.n004.8 --------------- From: "Scullery Maid" Subject: Salt in Bread Date: Mon, 15 Jan 2001 12:53:14 -0600 Is there a formula for the optimal amount of salt in bread? Does it vary by type of flour? Personally, I find many bread recipes too salty for my taste, and I often cut the amount of salt. But now I wonder how that's affecting the texture of my bread. For French bread, I use 1 tsp. salt for 3 1/2 cups flour. In a similar recipe, Julia Child uses 2 1/2 tsp. salt. That's a big difference. On the other hand, some Tuscan bread has no salt at all. Thanks to anyone who can help. Mary B. --------------- MESSAGE bread-bakers.v101.n004.9 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Misto maintenance... Date: Wed, 17 Jan 2001 13:17:05 -0500 (EST) Do any of you have Misto oil sprayers? I have two. I use one for olive oil and one for canola oil. I am having a helluva time getting them to spray evenly. I have emptied and cleaned them periodically, and I still have trouble. Sometimes they spray, sometimes they sputter, sometimes they dribble, and sometimes they don't work at all. Kinda sounds like an old man, doesn't it? But that's a different story. If anyone has the secret to getting these things to spray correctly, I would appreciate hearing from them. Thanks from Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n004.10 --------------- From: Jessica Weissman Subject: Carol Field's Book The Italian Baker Date: Sun, 14 Jan 2001 06:15:05 -0500 (EST) I believe this must be being remaindered, as I've seen copies in many used bookstores in the last six months where it NEVER showed up before. A fine and fabulous book, full of many good breads. I take her salt measurements with a grain of salt (as it were) since many things come out far too salty, but otherwise it is really something. SEMOLINA There are several grades of semolina flour. The coarsest won't do for bread at all. there's also something called durum flour, which is very finely ground and works well in some recipes. Bake on! - Jessica Weissman --------------- MESSAGE bread-bakers.v101.n004.11 --------------- From: Ellen Lee Subject: Bread keeper Date: Sat, 13 Jan 2001 21:49:24 -0500 PD Wadler asked about a method of keeping bread fresh. I read in this digest some time back an entry about the Tupperware bread keeper. Although I thought it was very pricey, I ordered it from Tupperware's web site. I have never regretted the purchase! A loaf of bread stays fresh for a week or more, with nary a speck of mold. It is so much more practical and easy than were the zip-lock bags I had been using. I have a bread machine, and Tupperware makes this item to fit machine-made bread. On the few occasions that I have baked bread conventionally, I found that the loaves are a little too long for the keeper until a slice or two of bread are cut off. Someone else asked about a recipe for soft pretzels. Lora Brody's Baking Club winter 2000 newsletter came in today's mail, and in it she has a soft pretzel recipe that looks very good. Ellen Lee --------------- MESSAGE bread-bakers.v101.n004.12 --------------- From: Andie Paysinger Subject: New item "Bread Keeper" Date: Sat, 13 Jan 2001 15:17:08 -0800 I just ordered one of these after seeing it demonstrated on a "new gadgets for the kitchen" show. It sounds like it is just what I need. I may get another one because I do a lot of baking but want to see how much it holds. They also carry a round "keeper" for cakes, and etc. bakery keeper http://www.silvo.com/default.asp?PRODUCT_ID=10899&CATEGORY_ID=5&CATEGORY=58 I also saw it in a catalog for $79.00 This vendor also has another great gadget which I also ordered; Stove To Go http://www.silvo.com/default.asp?PRODUCT_ID=MB34&CATEGORY_ID=5&CATEGORY=58 I do a lot of traveling and have been looking for something like this for a long time. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v101.n004.13 --------------- From: alexandra mahoney Subject: vinyl bowl covers and NYC bakery suggestions Date: Wed, 17 Jan 2001 21:53:52 -0500 (EST) Hello BBD folk: Two things. First is an observation I've made in my kitchen about the material I use to cover a rising dough in a bowl. I hate saran wrap in general and also dislike how much it gets wasted in the various stages of baking. Like others, I use plastic bags for refrigerator rises, but I have found that vinyl bowl covers -- the ones that look like little shower caps -- work beautifully in covering bowls tightly during a rise. I don't even grease them and haven't had a dough stick to them yet. I get them at the Vermont Country Store (they are heavier than the ones put out by the saran wrap companies now available in stores). Second is that I am planning a bakery hop in NYC this spring. I want to visit a few great bakeries (for bread primarily), particularly ones of any culinary historical value. So far I have Amy's Breads on my list, but that's it. If anyone could suggest a favorite or famous bakery and a recommended item to sample, I'd be very appreciative. Thanks! Alexandra M. --------------- MESSAGE bread-bakers.v101.n004.14 --------------- From: "Gonzo White" Subject: pumpernickel rolls Date: Sat, 13 Jan 2001 17:46:40 -0600 I have been making this recipe for years. It is one of my favorites. You don't have to use a bread machine. It just makes it easier. Quick Sour Pumpernickel You can either make rolls or just leave the dough in the ABM to make a loaf of bread. It must be started the night before. This gives you the real sourdough flavor with all the trouble of keeping a pumpernickel sourdough starter. Starter: 1 1/2 cups Milk 2 cups Rye Flour 2 Tbs Gluten 2 tsp yeast Add the above ingredients to the ABM and let knead for about 10 minutes. Reset the machine (turn it off) and leave the pan in the machine overnight or 6-8 hours. 1/4 cup Coffee 2 Tbls Vegetable oil 1/4 cup Molasses 1/4 cup Sugar 2 Tbls Unsweetened Coco 1/2 tsp Salt 2 tsp Caraway or Fennel seed 1 cup Whole wheat flour 2 Tbs Gluten (Optional) 1 1/3 cup Bread Flour 1/4 cup Raisins (optional) 1 teaspoon Black Food Color (Optional) Add remaining ingredients and start machine as usual. If making the loaf in the Machine use the specialty bread setting and add the raisins at the beep. (If you add them to early they get ground up) You can usually find the gluten, rye flour, black pumpernickel color and whole wheat flour in a health food store or you can buy it mail order from King Arthur Flour. If you are going to make rolls use the dough setting. The raisins are very good in the rolls. Using the dough setting on my Hitachi I add them at the 1:18 mark. When the dough is ready, roll out into a flat square. Form into balls the size of a large Lemon. Press down and cover (I put 12 into a 13x9 pan and the rest in a cake pan. Let rise until doubled (1 hour) then cook 20 minutes at 350. Makes about 15 rolls. --------------- MESSAGE bread-bakers.v101.n004.15 --------------- From: Haacknjack@aol.com Subject: Pretzel Rolls; bread in tubes Date: Thu, 18 Jan 2001 07:36:17 EST For Lorraine, from an old Bon Appetit -- it had a feature on rolls (7 or eight recipies) and I think I've made them all! Pretzel Rolls 2 3/4 cups bread flour 1 tablespoon active dry yeast 1 teaspoon salt 1 teaspoon sugar 1 teaspoon celery seed 18 tablespoons water, hot 2 tablespoons corn meal 8 cups water 1/4 cup baking soda 2 tablespoons sugar 1 egg white, beaten to blend coarse salt Combine bread flour, yeast, salt, sugar and celery seed in food processor and blend. With machine running, gradually pour hot water through feed tube until smooth, elastic dough is formed. Process 1 minute to knead. Grease medium bowl; add dough, turning to coat. Cover bowl with plastic wrap, then towel; let rise until doubled in volume, about 35 minutes. Flour baking sheet. Punch dough down and knead on lightly floured surface until smooth. Divide into 8 pieces. Form each dough piece into ball. Place dough balls on prepared sheet, flattening each slightly. Using serrated knife, cut X in top center of each dough ball. Cover with towel and let rise until almost doubled in volume, about 20 minutes. Preheat oven to 375 F. Grease another baking sheet and sprinkle with cornmeal. Bring 8 cups water to boil in large saucepan. Add baking soda and sugar (water will foam up). Add 4 rolls and cook 30 seconds per side. Using slotted spoon, transfer rolls to prepared sheet, arranging X side up. Repeat with remaining rolls. Brush rolls with egg white glaze. Sprinkle rolls generously with coarse salt. bake rolls until brown, about 25 minutes. transfer to racks and cool 10 minutes. Serve warm or at room temperature. Amount Per Serving Calories 363 Calories from Fat 15 Percent Total Calories From: Fat 4% Protein 14% Carb. 82% Re: shaped tubes for bread ... I have an assortment of them (and as another reader responded, they are FABULOUS for kids' birthday parties or any time you really want to have a theme sparkle). I spray 'em heavily with cooking spray (it can be hard to get the corners and crannies lubricated) and then put a firm yeast dough (white, whole wheat, whatever) that I've just formed into a rolling-pin shape right into them. Don't fill it up more than half-way, the ends will pop off from the pressure of the dough. Let the dough rise and then put the tubes in a well-preheated oven. The additional oven-spring gets compressed by the tube, resulting in a closer-grained, firmer bread than those we make in open-topped pans. This is A Good Thing, however, 'cuz you're going to slice these weird shapes and the denser product holds together nicely. If the loaf doesn't slide out nicely right away, let it rest in the tube undisturbed for 5-10 minutes (this is called "sweating" and the bread really does that: the moisture from inside the loaf is migrating to the crust, and eventually will break whatever bond there is between crust and tube). (Sweating is also a good way to get stuck loaves out of open-topped pans, you don't scratch the pan or peel the crust right off --- EWWW!). Enjoy your tubes, they are an easy way to add a smile to life! --------------- END bread-bakers.v101.n004 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved