Date: Sat, 24 Feb 2001 20:42:56 -0800 (PST) -------------- BEGIN bread-bakers.v101.n010 -------------- 001 - "Steven R. Dinin" Subject: Lemon rolls Date: Sun, 18 Feb 2001 15:47:44 -0500 Does anyone have a recipe for lemon rolls? A friend makes them with a lemon glaze and some lemon in the batter but, he is a professional baker, and will not give out his secret recipe. Any recipes would be appreciated. Thanks - GRD --------------- MESSAGE bread-bakers.v101.n010.2 --------------- From: "Jennis & Bradley Pickens" Subject: Panini Grill (KA Baker's Catalogue) Date: Mon, 19 Feb 2001 22:19:56 -0600 Hello fellow bread-bakers. I don't post very often, but I always enjoy getting my newsletter. We just returned from a wonderful vacation in Italy and I'd like to re-create some of the wonderful panini we had while touring. Now I here's the question for you. Does anyone have the Panini Grill, made by Flama, from the KA Baker's Catalogue? (It was featured on the back cover of the Oct 2000 catalogue and is also in their current catalogue.) Is it worth the money? Is their a similar product that does the same thing? Is there any place else that sells it? I've searched the web without much luck. Are there any other panini lovers out there? I anxiously await your reply! Jennis --------------- MESSAGE bread-bakers.v101.n010.3 --------------- From: "Therese A. Klodnicki" Subject: leftover biscuits Date: Mon, 19 Feb 2001 19:33:15 -0500 Hi Everyone, I am looking for some suggestions for those few leftover dinner biscuits. I usually make breadcrumbs or croutons with leftover stale bread, but I am never sure what to do with biscuits. Does anyone have any clever suggestions? Waste not, want not! Thanks, Terry --------------- MESSAGE bread-bakers.v101.n010.4 --------------- From: Joan.Martin@jci.com Subject: Re: Cuban Bread Date: Tue, 20 Feb 2001 11:35:22 -0600 Reggie Dwork wrote:.....This is the first loaf of Cuban bread that I have made. It was way too salty for us to enjoy although it looked really nice. Is Cuban bread always this salty?? Does someone have a good Cuban bread recipe that they would like to share with Jeff and me that is less salty?? Reggie, I have such a recipe except that the salt and sugar measurements are reversed. My recipe calls for 1 1/2 tsp of salt and 1 tblsp of sugar. Hope that helps. Joan --------------- MESSAGE bread-bakers.v101.n010.5 --------------- From: Frank.Yuhasz@pentairpump.com Subject: about Cuban bread Date: Sat, 24 Feb 2001 17:20:47 -0500 For Reggie, who inquired about a too-salty Cuban bread: Cuban bread, in its true form contains only yeast, water, salt, sugar, and flour. It is closely related to French bread. I suspect that your newspaper made a misprint in the amount of salt for the Cuban bread recipe. Also, the proportions are really a 1 1/2 pound loaf, not a 1 pound loaf. No, Cuban bread should not be overly salty. A good rule of thumb for salt is aboout 1/2 teaspoon salt per cup of flour in most yeast breads for good flavor. (This comes close to a recent post of 2% salt per Joe Ortiz.) There is a recipe for hand-made Cuban bread, per James Bead, in the New York Times Cookbook, as well as in Bernard Clayton's New Complete Book of Breads. Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v101.n010.6 --------------- From: "Mark Judman" Subject: Re: Sourdough challah Date: Tue, 20 Feb 2001 10:38:42 -0500 There were several postings of suggested sourdough challah recipes. I'd assert that those recipes, although they might produce good breads, are nothing like challah. The defining characteristic of challah, aside from the fact that it's somewhat to fairly sweet, is that it contains EGGS. It's an eggy bread, as is brioche. If it doesn't contain eggs you shouldn't call it challah. Also, if you want to be authentic or traditional about it, it should be braided (from 3 or 4 strands) and it should not contain butter (which would mean it couldn't be eaten with meat). Challah is a traditional Jewish bread. Mark (the purist) Judman --------------- MESSAGE bread-bakers.v101.n010.7 --------------- From: Frank.Yuhasz@pentairpump.com Subject: alternative steam technique Date: Sat, 24 Feb 2001 18:21:06 -0500 Another way to add steam to the oven when baking bread is to bake something else simultaneously that generates steam. Examples are to roast butternut squash or pumpkin, or bake a panful of apples stuffed with raisins and other good things. Unpeeled potatoes that have been sliced into lengthwise eighths can be tossed with extra virgin olive oil, seasoned with dried oregano and sea salt, and roasted until crispy and golden. All of these can go in the oven at temperatures from 350 to 400 or so, so they are relatively accomodating, yet lend their moisture well, and you end up with another dish to serve along with your fresh bread. When I do this, there is so much steam billowing from the vent of my convection oven that it would be quite easy to get a steam burn if you held your hand atop the vent! Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v101.n010.8 --------------- From: Kathleen Subject: Three Grain Wild Rice Sunflower Seed Bread (single loaf) Date: Mon, 19 Feb 2001 21:39:42 -0600 This recipe makes a very nice loaf of bread. Kathleen * Exported from MasterCook * Three Grain Wild Rice Sunflower Seed Bread (single loaf) Recipe By : Minneapolis Star Tribune, 2/18/98 Serving Size : 10 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- 110 degrees 2 tablespoons honey 1 package active dry yeast 1 1/2 teaspoons salt 2 tablespoons shortening or oil 1/4 cup uncooked quick rolled oats 1/4 cup whole wheat flour 1/4 cup dark rye flour 1/4 cup cooked wild rice -- very well drained 2 1/4 cups bread flour Glaze and topping: egg beaten with water toasted salted sunflower seeds FROM: "Need to feed a crowd? Try these recipes," by Beatrice Ojakangas. The author provided this adaptation to her 16 loaf recipe. The single loaf recipe can be mixed in the food processor or in the bread machine using the dough cycle (but bake it in the oven). This bread makes a wonderful sandwich, open-faced or otherwise. My favorite way is to spread a slice thickly with hummus and top it with tomato. Cook raw wild rice according to package directions until very tender; be sure to cool thoroughly before adding to the bread. Combine warm water, honey and yeast in large mixer bowl. Let stand 5 minutes until yeast bubbles. Add the salt, shortening, rolled oats, wheat flour, rye flour and wild rice; mix at low speed until smooth. Slowly add the bread flour; turn mixer on low to medium speed for about 10 minutes or until the dough is well mixed, pulls away from the sides of the bowl and has a slightly tacky feel. Cover and let rise until doubled (about 1 hour). Shape into an oblong or round loaf. Place on lightly greased pan. Cover, and let rise until almost doubled, about 45 minutes. Brush loaf with the egg-water mixture and sprinkle with the sunflower seeds. Slash loaf with a sharp blade in two or three places. Bake in a 375 degree oven for 35 to 40 minutes. Cool on a rack, and slice for serving. Makes 10 generous slices per loaf. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 1368 20223 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v101.n010.9 --------------- From: jeanie.callaghan@writeme.com Subject: Cranberry Recipes Date: Sun, 18 Feb 2001 07:16:08 -0500 I really love cranberries and love to collect cranberry recipes. I plan to create a cranberry recipe page on my website! I have a freezer full of frozen cranberries year-round. My local supermarket has been selling bags of cranberries for 49 cents recently! Here are some cranberry recipes. I'm looking forward to the recipes that are posted here. Cranberry-Apricot Quick Bread 1/2 c. margarine 3/4 c. sugar 2 eggs 3 c. flour 1 tbsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1 c. orange juice 1 tsp. grated orange rind 1 c. coarse chopped cranberries 1/2 c. chopped dried apricots Beat margarine and sugar until fluffy. Add eggs, one at a time, mixing well. Add combined dry ingredients alternately with juice, mixing well after each addition. Stir in cranberries, apricots and orange rind. Pour into greased and floured 9x5 inch loaf pan. Bake at 350F for 1 hour and 15 minutes. Cool 5 minutes, remove from pan. Makes 1 loaf. Serve with sweet orange spread. 1 tbsp. 10X sugar 1 tsp. orange rind Mix well, chill. Cranberry Nut Bread 1 cup cranberries, fresh or frozen 1 cup sugar 3 cups sifted flour 4 teaspoons baking powder 1/2 teaspoon salt 1/2 cup coarsely chopped walnuts or pecans Grated rind of 1 orange 1 egg, lightly beaten 1 cup of milk 2 teaspoons melted butter Preheat oven to 350F. Put cranberries through coarse blade of grinder and mix with 1/4 cup sugar. Sift remaining sugar with flour, baking powder, and salt, mix in nuts and orange rind. Lightly beat egg with milk and butter and stir into flour mixture. Fold in cranberries. Spoon into a buttered 9x5x3 loaf pan and bake about 1 hour until loaf pulls slightly from sides of pan and is spring to the touch. Cool upright 10 minutes, then turn out on wire rack and cool before slicing. 1 9X5X3 loaf Cranberry-Orange Scones 2 c. all-purpose flour 1 Tbs. cornstarch 1/3 c. sugar 2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 4 Tbs. UNSALTED butter (NOT margarine) 3/4 c. chopped frozen cranberries 2 tsp. grated orange peel 1/2 c. plain or vanilla nonfat yogurt 1/4 c. orange juice (for more flavor, use orange juice concentrate) 2 tsp. sugar Combine first 6 ingredients in a bowl; cut in butter with two knives or pastry blender until mixture resembles coarse meal. Add cranberries and orange peel; toss well. Add yogurt, stirring just until dry ingredients are moistened (dough will be quite sticky). Turn the dough out onto a lightly floured surface, and with well-floured hands, knead 5 or 6 times. Pat dough into an 8-inch circle on a baking sheet coated with cooking spray. Cut dough with sharp knife into 12 wedges (DO NOT SEPARATE wedges). Sprinkle the 2 tsp. of sugar over the dough. Bake at 450F for 12 to 15 minutes, or until golden. Apple Cranberry Muffins 1-1/2 cups flour 1 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon salt 2 eggs 3/4 cups packed dark brown sugar 1/4 cup vegetable oil 1/4 cup sour cream 1 teaspoon vanilla 3/4 cup diced unpeeled apple 3/4 cup cranberries 1/2 cup chopped walnuts Mix flour, baking soda, cinnamon and salt in a large bowl. In a separate bowl whisk eggs, sugar, oil, sour cream, and vanilla until smooth. Stir in apple, cranberries, and walnuts. Fold into dry ingredients. Bake in greased muffin cups at 350F for 20 to 25 minutes. Cranberry Upside-Down Muffins 1 1/2 cups cranberries 3/4 cup sugar 1/4 teaspoon ground nutmeg 1 3/4 cups all-purpose flour 1/3 cup sugar 1/3 cup chopped nuts 2 teaspoons Baking Powder 1 beaten egg 3/4 cup milk 1/4 cup cooking oil 1/2 teaspoon finely shredded lemon peel Grease twelve 2 1/2-inch muffin cups or line with paper bake cups. Set aside. In a small saucepan cook cranberries and the 3/4 cup sugar, covered, over low heat just till mixture starts to form juice, stirring occasionally. Uncover and heat to boiling, stirring frequently. Boil gently, uncovered, about 5 minutes or till berries pop. Stir in nutmeg. Divide cranberry mixture evenly among the prepared muffin cups. Set aside. In a medium bowl combine flour, the 1/3 cup sugar, nuts, baking powder, and 1/4 teaspoon salt. Make a well in the center. In a small bowl combine egg, milk, cooking oil, and lemon peel. Add to flour mixture all at once. Stir just till moistened (batter should be lumpy). Spoon batter on top of the cranberry mixture in the muffin cups, filling each cup 2/3 full. Bake in a 400F oven about 20 minutes or till golden. Cool in muffin cups on a wire rack for 5 minutes. To remove muffins from muffin cups, invert muffins onto the wire rack. Makes 12. Visit my website "Dining with the Sopranos" http://people.delphi.com/webusa/sopranos/index.html --------------- MESSAGE bread-bakers.v101.n010.10 --------------- From: Reggie Dwork Subject: cranberry bread Date: Sat, 24 Feb 2001 15:54:58 -0800 A friend sent this recipe to me. It is a really delicious sounding cranberry bread recipe. This one is from Parent's Magazine. 2 c. flour 1 c sugar 1 1/2 tsp. baking powder 1 tsp salt 1/2 tsp baking soda 1/4 c marg or butter 1 egg beaten 1 tsp grated orange peel 3/4 c orange juise 1 1/2 c fresh or frozen cranberries - chopped loaf pan 350F for 1 hour and 10 min. --------------- MESSAGE bread-bakers.v101.n010.11 --------------- From: Reggie Dwork Subject: crumpet recipes Date: Sat, 24 Feb 2001 15:59:10 -0800 Can some of you send crumpet recipes here to bbd?? I have a friend who wants to make some and I don't have a tested recipe. Reggie --------------- MESSAGE bread-bakers.v101.n010.12 --------------- From: Reggie Dwork Subject: Thanks Date: Sat, 24 Feb 2001 15:56:25 -0800 To everyone who sent me info about the Cuban bread being so salty. I am going to make it again this weekend and reverse the salt and sugar. Thanks, Reggie --------------- MESSAGE bread-bakers.v101.n010.13 --------------- From: Reggie Dwork Subject: TR850 Breadman machine Date: Sat, 24 Feb 2001 15:48:22 -0800 I got a new Breadman machine that I finally got around to doing one loaf in so far. I made the Cuban Bread in it from last week's bbd. It is model TR850 Professional. I plan on making some dinner rolls in it later this weekend and will write up how the steam feature works. The instruction booklet says that it will make 1, 1 1/2 and 2 lb loaves but doesn't recommend the 1 lb. I suspect it is because it doesn't fill the baking basket as well as the 1 1/2 or 2 lb loaves do. But the 1 lb'er that I made turned out beautiful. It has a wonderful shape ... nice and even as opposed to some that I have made in other machines that turned out misshaped. I am really looking forward to using the steam system. Reggie --------------- END bread-bakers.v101.n010 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved