Date: Mon, 19 Mar 2001 01:25:00 -0800 (PST) -------------- BEGIN bread-bakers.v101.n014 -------------- 001 - Carolyn J Montello Subject: Need a recipe Date: Thu, 15 Mar 2001 10:15:38 -0700 I need a recipe for Hot Cross Buns. Does anyone have one for the breadmaker to make the dough and bake in the oven? Thanks. Carolyn Montello1@juno.com --------------- MESSAGE bread-bakers.v101.n014.2 --------------- From: Larry Subject: Baker Boulanger - Bread machinations - bread machine recipes Date: Sun, 11 Mar 2001 07:13:40 -0500 This site lists a lot of baked products whose dough can be made in a bread machine. The root file lists a lot about baking Larry Klevans http://www.betterbaking.com/baker2/breadmach2rec.html --------------- MESSAGE bread-bakers.v101.n014.3 --------------- From: "SunnyG" Subject: Self-Rising Flour Date: Sun, 18 Mar 2001 21:17:43 -0700 I have a whole bag of Self-Rising Flour that I bought for a recipe. Anyone have any good recipes for using it up? There are cookie recipes on the bag, but I'd rather have something healthier. Sunny <>< in Sun Valley with Elise the Aerial Indomitable Incorrigible (Irresistible) and Esprit the Attitude Expensive --------------- MESSAGE bread-bakers.v101.n014.4 --------------- From: "Schmitt, Barbara E." Subject: Shifting Silpat Date: Mon, 12 Mar 2001 08:03:37 -0500 Sherri noted that when using a Silpat sheet for kneading, it tended to shift around on the counter. I have had the same problem with polypropylene cutting boards; I find that spreading a wet dish towel (or even paper towel) under the board anchors it. I wonder if it would work for the Silpat sheets too? Barbara --------------- MESSAGE bread-bakers.v101.n014.5 --------------- From: "Linda Garber" Subject: Dough Enhancer Date: Tue, 13 Mar 2001 11:14:18 -0400 Here's the one I got from this or another list with the notes of the original poster. A DOUGH ENHANCER. 1 Cup Lecithin granules 1 Tbsp Vitamin C Powder 1 Tbsp Ground Ginger I mix these ingredients together and store them in my refrigerator using either a ziplock bag or an empty jar. As a guideline, I prefer using 1 Tbsp of this mixture per loaf. However, you can use 1 tsp per cup of flour. --------------- MESSAGE bread-bakers.v101.n014.6 --------------- From: "Dick Carlton" Subject: Challah Bread Date: Sun, 11 Mar 2001 10:23:03 -0800 I have always been intrigued by the beautiful braided surface of Challah bread so I finally decided to make a loaf. Looking through my books for a good recipe I discovered that some recipes call for a small braid placed on top of the main braided loaf. I believe this has some symbolism in the Jewish faith and would appreciate someone educating me. Thank you. Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v101.n014.7 --------------- From: DaleWiman@aol.com Subject: kneading bread Date: Sun, 11 Mar 2001 16:57:24 EST I purchased a box of disposable plastic gloves from our local deli (the kind they use when making sandwiches) and use one on my right hand when kneading bread. The dough doesn't stick to the glove like it does to your hand, therefore I can use a little less flour and don't get dough all over my hands. I have to put a rubber band around my wrist to keep it on and then just peel it off and throw it away when through. B Brown --------------- MESSAGE bread-bakers.v101.n014.8 --------------- From: Beeve@aol.com Subject: Need help with missing part Date: Mon, 12 Mar 2001 13:40:38 EST Hello All: Glad to be a new member, from the sunny and wet south. I need to replace my lost paddle. Have surfed alot and can't find anything and there isn't a phone number on the back of my machine. I have a Chefmate TR-440. Does anyone know where I can get a replacement part? I tried the place Williams-Sonoma told me about but they don't have one and didn't have a tel. number to give me. The maple syrup bread sounds great ! I'm going to try it. thanks a lot. Beverly --------------- MESSAGE bread-bakers.v101.n014.9 --------------- From: "Joni Repasch" Subject: Bread Dough Enhancer Date: Sun, 11 Mar 2001 16:36:05 -0800 For Ron Ploude: I may have the recipe you're looking for. Note: KAF = King Arthur Flour Co. Kathy G's Dough Magic 1 cup lecithin granules (available from KAF) 1 cup dried whey (available from KAF) 4 Tbsp diastatic malt power (available from KAF) 1 Tbsp ground ginger 1 Tbsp pectin (such as Sure Jell -- powdered form ) 1 Tbsp ascorbic acid (Fruit Fresh) 1 Tbsp corn starch I mix it all together, place it in a Tupperware container and freeze it. Use 1 tsp per cup of flour. Add wheat gluten to recipe (1 tablespoon per cup of flour to non-wheat flours) joni repasch --------------- MESSAGE bread-bakers.v101.n014.10 --------------- From: Libby4050@aol.com Subject: Kitchen Aid vs Kenwood Date: Mon, 12 Mar 2001 06:54:10 EST In reply to Dan with questions about the Kitchen Aid professional model: I've never tried the Kitchen Aid pro so can't help you there but I did buy and use a Kenwood 7Qt at work - cooking for about 40 people. At home I use the 1964 Hobart mixer (precursor to current Kitchen Aid) that I learned to bake with at my mother's knee. I remember at age 13 making a triple batch of Toll House cookies and watch the mixer fall onto the floor and keep on mixing! I bake bread recipes with 3 1/2 c. of water and 8-9 c. of flour with no problem start to finish. I tried the Kenwood with the same recipe and found the 7Qt bowl to be nothing more than a glorified splash guard. The mixer quit and I spent 10 minutes sweating trying to figure out how to tell my boss I'd killed the $400 machine I had just talked her into!! I found the reset button, kneaded the rest by hand and ever after made much smaller recipes! Maybe someone else has had better luck with the Kenwood........ --------------- MESSAGE bread-bakers.v101.n014.11 --------------- From: Valerie Mates Subject: reminder about archives! Date: Sun, 11 Mar 2001 00:50:26 -0500 There were a few postings recently where people said they had lost information from old issues of the digest. So I'd like to remind everyone that Reggie and Jeff post the list's archives at http://www.bread-bakers.com/ . The archives are searchable. For example, someone wanted a dough enhancer recipe, so I went to http://www.bread-bakers.com/ , clicked on "search", entered the words "dough enhancer recipe", and found lots of matches. These pages all have recipes for dough enhancers: http://www.bread-bakers.com/archives/digests/v099n012.txt http://www.bread-bakers.com/archives/digests/v097n077.txt http://www.bread-bakers.com/archives/digests/v098n020.txt http://www.bread-bakers.com/archives/recipe/text/b4q97-1.txt -Valerie ------------------------------------------------- Valerie Mates, Web Developer http://www.valeriemates.com valerie@cyberspace.org (734) 995-6716, fax (501) 423-8432 ------------------------------------------------- --------------- MESSAGE bread-bakers.v101.n014.12 --------------- From: jcgourd Subject: RE: Dough Enhancer Date: Mon, 12 Mar 2001 06:41:55 -0600 > From: "Ron Ploude" > Subject: Dough Enhancer > Date: Sun, 4 Mar 2001 20:29:04 -0500 > > I once saw a recipe for a bread dough enhancer on the list. When I went to > retrieve it from my saved email folder, it was gone; probably the victim of > one of my frequent computer crashes. The recipe called for ascorbic acid > and lecithin as well as one other ingredient that I don't remember. Could > someone please repost the recipe? Ron, Here's the recipe I captured from the list a while back, hope its what you're looking for. Please be advised I have not personally tested this, so I can't vouch for its usefulness. From bread-bakers.v099.n062.1: From: Mitch Szpara Subject: Bread Enchancer Date: Sat, 20 Nov 1999 12:16:07 -0500 In response to Jerry's request for a Bread Enchacer. I have been using this enhancer for all my breads - terrific results. 1 cup Lecithin granules 1 Tblsp Vitamin C Powder 1 Tblsp Ginger Ground Add In Amount Equal to Yeast Mitch Szpara I also went to the web site (http://www.bread-bakers.com/) and ran a search for dough enhancer and got 72 hits, so if this isn't what you had in mind, I suggest you try that next. Hope this helps. John Gourd Bakin' in Garland, TX --------------- MESSAGE bread-bakers.v101.n014.13 --------------- From: Julie Donnelly Subject: Dough Magic Date: Sun, 11 Mar 2001 14:13:14 -0800 (PST) Someone asked for the recipe for a homemade dough enhancer and coincidently, I found the one posted earlier right on top of a pile of recipes I've been meaning to file. "This is the recipe I use for dough enhancers. Seems to do a great job. I think the most essential ingedients are the lecithin and diastolic malt. Of late, I have also started adding 1 teaspoon of bottled lemon juice to the liquids and that really seems to give the yeast a boost. KATHY G'S DOUGH MAGIC 1 cup lecithin granules 1 cup dried whey 4 tablespoons diastolic malt powder 1 tablespoon ginger (don't worry; you won't taste it!) 1 tablespoon pectin (what you use to make jam) 1 tablespoon ascorbic acid (or Fruit Fresh) 1 tablespoon corn starch (prevens clumping) Mix together. Keep in airtight container. Can refigerate or not. I don't. Use 1 teaspoon per cup of flour. I use this in al my breads. It doesn't contain gluten because gluten is not "one size fits all". So, you can add your own, or not, depending on the bread type. Simple white breads made with bread flour probably don't need any extra gulten, whereby heavy whole grains do (unless you LIKE to eat doorstops!) The main advantage to using the enhancer I have found is the improvement of the bread's texture. If you like a tender, "softer" crumb, this will definitely do it!" --------------- MESSAGE bread-bakers.v101.n014.14 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Afghan Bread... Date: Thu, 15 Mar 2001 18:26:44 -0500 (EST) My wife lived in Afghanistan in the mid-60s. Consequently, we like much Afghan food. Here is a great bread recipe: NAN (Afghan Bread) Hot Water Active Dry Yeast Sugar Whole Wheat flour White flour Salt Sesame seeds Preheat oven to 500F. In a large warm bowl, put one-half cup of hot water, one quarter ounce dry active yeast and one teaspoon of sugar. After this is dissolved, stir in three-quarters of a cup of warm water. Next, add 1 cup of whole wheat flour and 2 cups of white flour, one cup at a time. Then add salt. When the mix becomes thick enough, use your hands to continue mixing. Remove the dough from the bowl, and continue to kneed on a floured surface until the dough is smooth. (You may add small amounts of flour to prevent the dough from sticking to your hands) Put the dough in a greased bowl and cover with plastic wrap. Then, set it in a warm place to rise for an hour. Spray two large cooking sheets with cooking spray and spread one-half of the dough on each cookie sheet in the shape of a large narrow oval. (The dough should be about one-third of an inch thick.) Dip your hands in cold water, spread your fingers, and drag them through the dough making deep grooves. Sprinkle sesame seeds over the top. Put the bread in the oven for about 10 minutes or until it is a medium golden brown. ENJOY!!! Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n014.15 --------------- From: "Joni Repasch" Subject: KithcenAid 6 qt 525 Watt Mixer Date: Sun, 11 Mar 2001 16:35:07 -0800 Hi, Dan & Paula > From: Dan & Paula Erwin > Subject: personal reviews: Kitchenaid 6 qt. 525 watt > Date: Sun, 04 Mar 2001 17:55:19 -0600 Just wanted you to know that a friend of mine recently purchased the same machine from Macy's. She wanted to replace her older KA 300 watt Hobart model. What a disaster. I'm not sure of all the details but she attempted to mix a roll recipe (large amount) but only using white flour. Not only did this new 525 labor and get hot, it quit on her. The following day she returned it to Macy, went to Williams-Sonoma and purchased the 6 qt 475 Epicurean model. Given her experience with the higher wattage model, I'm not sure this was such a wise choice but her rationale was that if anything went wrong with this model at least she would get good service from Williams-Somona. I will forward your e-mail re this problem to her sans your name and email address. I think she will be most interested. Currently I have two KA models. A Whirlpool 300 watt's called the Classic, 4 1/2 quarts, which I purchased about 6 years ago and my friend's hand-me-down Hobart mentioned about. Strangely enough the Whirlpool model does a better job with mixing and kneading heavy flours than the Hobart..........go figure. There's a number of websites on the Kenwood and other mixers you might be interested in if you're thinking about replacing your KA lemon with something else. joni repasch --------------- MESSAGE bread-bakers.v101.n014.16 --------------- From: "Joni Repasch" Subject: Maggie Glezer's White-Wheat Rolls Date: Wed, 14 Mar 2001 11:17:21 -0800 Here is another Maggie Glezer recipe from Country Home. WHITE-WHEAT ROLLS "Author Maggie Glezer developed this recipe with whole white-wheat flour--a new wheat variety that is sweeter and lighter in color than traditional whole what flour." Country Home, March/April 2001 2 cups unbleached all-purposes flour 2 cups whole white-wheat flour* 1 tsp. Active dry yeast 1-3/4 cups plus 2 Tbsp. Warm water 105-115F 2-1/4 tsp salt In a large mixing bowl combine flours and yeast; add water. With a wooden spoon mix dough just until well combined. Cover dough and let rest for 10 to 20 minutes. Knead the salt into the dough. Turn it out of the bowl onto a lightly floured surface. Knead dough, adding as little additional flour as possible (about 2 tablespoons) until it is smooth and strong, 5-10 minutes. Place dough in a container at least 3 times its size and cover it with plastic wrap. Let it ferment in a warm place until about doubled in size but not to the point of collapsing, about 2 hours. Turn dough out onto lightly floured surface. Lightly coat the dough with flour. Cut into 18 pieces. Round the pieces into smooth balls and place them on 2 parchment-lined baking sheets. Let the rolls proof for 1 to 1-1/2 hours until double. Slash or snip the tops of the rolls, if desired. Bake in a 450F oven until the rolls are golden. After 10 minutes, rotate baking sheets and switch positions from top and bottom racks. Bake until rolls are dark brown all around, about 5 minutes more. Let cool on a rack. Makes 18 rolls _____________ *If your store isn't carrying the newer white-wheat flour yet, you can order it on-line through The Baker's Catalogue, www.kingarthurflour.com or by calling 1-800/827-6836. Cost is $3.15 for a 5 pound bag (#3311); shipping is extra. Source: Maggie Glezer from Artisan Baking Across America, and reproduced in Country Home, March/April 2001:168 --------------- MESSAGE bread-bakers.v101.n014.17 --------------- From: LDavis47@aol.com Subject: About Breadmaking machines Date: Sun, 11 Mar 2001 10:40:25 EST I have been experimenting with machines for a few years now and have some ideas that improve the flavor and texture of the bread. 1. use filtered, bottled or preboiled (morning teapot leftover is great) water. It seems that the chlorine in some water supplies makes the yeast unhappy. 2. add 1 tsp of vinegar (I use apple cider) to the water. 3. let the water, yeast (I use smaller amounts than most recipies: usually 1 tsp total), vinegar, and one cup of the flour mixed together, ferment for 1/2 to 6 hours before mixing in rest of ingredients. Whole wheat, rye or a mixture of these works great. 4. weigh the flour in a cheap food scale rather than measure: 1c = 4oz 5. Let the bread sit in the pan for 30 to 60 minutes after the baking cycle is through. Then let the bread dry on a rack. The crust will be thick, crisp and chewy. One recipie I like is below: Country Bread 1 cup cool water 1 tsp yeast 1 cup (4oz) whole wheat 1/4 cup (1oz) rye 1 tsp apple cider vinegar mix together, cover (I use a shower cap lifted from a hotel), and let sit at room temp for 6 hours. shy 1 cup (7oz) bread flour 1 tbs gleuten 2 tbs dry skim milk (Carnation) 1 tsp salt 1 tbs light olive oil (does not flavor the bread) 1 tbs honey (I use the tablespoon measure right after the oil so the honey slips right out.) I use the Breadman that has been programmed to kneed 15 min, rise 30 punch down then rise 1.5 hours, bake 375 for 50 min. Let sit in pan another 30 min then cool completely. If you have machine that cannot be programmed, use warm water instead of cool(30 sec in microwave) and the dark setting. If you want the timed setting, put the bread flour and the other ingredients on top of the fermenting wheat/rye and the oil and honey on top of that. Do not cover with plastic which would be truely interesting baked into your bread. This makes a Thick chewy crusted bread with a soft crumb that is stringy, not cakey, and smells great. LLoyd Davis --------------- MESSAGE bread-bakers.v101.n014.18 --------------- From: "Joni Repasch" Subject: Maggie Glezer's Hi-Rise Corn Bread Date: Wed, 14 Mar 2001 11:17:12 -0800 I saw this and another bread recipe in the latest Country Home magazine. Thought you people might like to try. joni HI-RISE CORN BREAD "Toasting brings out the flavor of this yellow pan bread, made with fresh corn kernels and stone-ground cornmeal. Poolish adds wheaty flavor; the starter has a Polish origin, hence the name." Country Home, March/April 2001. POOLISH 1-1/4 cups unbleached bread flour or unbleached all-purpose flour 1-1/2 tsp. active dry yeast 3/4 cup warm water (105-115 F) BREAD DOUGH 2/3 cup warm water (105-115 F) Fermented poolish (above) 2-1/4 to 2-1/2 cups unbleached bread flour or unbleached all-purpose flour 1 cup stone-ground white cornmeal 1/4 cup fresh corn kernels (1 large ear) or frozen whole kernel corn, thawed 2 large eggs, beaten 2 Tbsp honey 2 Tbsp olive oil 1 Tbsp salt For poolish, in a large mixing bowl combine the 1-1/4 cups flour and the yeast; stir in the 3/4 cup water. This will form a thick batter. Cover bowl with plastic wrap and let ferment until it is bubbly and doubled, about 2 hours. For bread dough, stir the 2/3 cup warm water into the poolish. In another large mixing bowl combine the 2-1/4 cups flour, the cornmeal, and corn. Add poolish, eggs, honey, oil, and salt. Stir the mixture with a wooden spoon until it forms a stiff batter. (If batter seems thin, stir in the remaining flour.) Place the dough in a large bowl; cover bowl with plastic wrap. Let the dough ferment until it is light and doubled in size, about 1-1/2 hours. Stir dough down. Generously grease two 8 x 4 x 2-inch baking pans. Spread half of the dough in each prepared pan. Cover and let rise in a warm place until nearly double in size, 1 to 1-1/2 hours. Bake in a 350 F oven for 40 minutes or until bred is golden brown and sounds hollow when lightly tapped with fingers. (If necessary, cover loosely with foil the last 10 minutes of baking to prevent overbrowning.) Loosen and remove loaves from pan, cool on a wire rack. YIELD: Makes 2 loaves. Source: Maggie Glezer from Artisan Baking Across America, and reproduced in Country Home, March/April 2001:168 --------------- MESSAGE bread-bakers.v101.n014.19 --------------- From: "Joni Repasch" Subject: Hot Malasadas Recipes -- thank you Date: Mon, 12 Mar 2001 08:50:53 -0800 Thanks to Judy Maybury, who sent me this recipe directly, I was able to make these "fritters" Friday afternoon. Also, many thanks to dhh -- upstart at bu.ii4u.or.jp two recipes submitted this week, I now have two more to add to my collection. Say, I bet this recipe would be a great batter for fruit or corn fritters. Must give it a try sometime. Thanks ever so much for your help, joni Hot Malasadas HAND MIXING METHOD: Combine and let stand: 1/2 cup warm water 1 yeast cake [I used 2-1/4" Instant Dry Yeast] Mix together in a bowl 2-1/2 cups flour 4 T. powdered milk 1/2 t. salt 1/4 t. freshly grated nutmeg Beat together 4 eggs 4 T. sugar Mix all above ingredients with these in a large bowl and let rise for 2 hours. Stir again just before frying. 2 T. vegetable oil 1/2 t. lemon extract ¼ c or t. or T water FRYING: Drop batter from the end of a spoon in small spoonfuls into oil heated to about 375 F. When brown, drain on paper towels and shake in a bag with granulated sugar if desired. ELECTRIC MIXER METHOD: Place all dry ingredients EXCEPT the SUGAR in mixer bowl. Using the paddle attachment mix on #2 to combine well. Meantime: Beat eggs and sugar together. Set aside. Mix 1/2 cup warm water, vegetable oil and lemon extract in small bowl; set aside. Measure 1/4 CUP water in separate bowl; set aside. Turn mixer on to #2. Slowly add the egg/sugar mixture, add the 1/2 cup water, oil and lemon extract. Beat until well combined several minutes. Add enough of the extra 1/4 cup water to make a smooth batter. Cover mixing bowl and allow batter to rise about 2 hours. The batter will be ready when the batter is puffy and you see lots of air bubbles forming at the surface. Stir well before frying. Follow instructions above for deep frying, etc. The secret to a less oily malasada is to insure the oil temp has reached 375 F before cooking. Insert a candy thermometers into the pot while heating the oil. When it reaches 375 F and maintains that temp for a full minute start frying the malasadas, no more than 4 at a time. Using a tablespoon to drop the malasadas into the fat creates a 2-1/2-3" malasada. YIELD: About 30 malasada SOURCE: from the San Diego newspaper --------------- MESSAGE bread-bakers.v101.n014.20 --------------- From: Kathleen Subject: Bread books? and a recipe Date: Mon, 12 Mar 2001 18:17:43 -0600 I'm in the mood to buy some new bread cookbooks. What are the essential cookbooks that every bread baker should own? I make my bread by hand. Today is very snowy. So, instead of the making the long trek on the interstate which is supposed to be more like a parking lot during rush hour today, I stayed home and made bean soup and this bread. This recipe interested me because it makes just one loaf of a heavy bread. Kathleen * Exported from MasterCook * Seven-Grain Bread Recipe By : Great Whole Grain Breads by Beatrice Ojakangas, page 164 Serving Size : 10 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup boiling water 1/3 cup seven-grain cereal 2 tablespoons salad oil 2 tablespoons honey 3/4 teaspoon salt 1/4 cup warm water -- (105F-115F) 1 package active dry yeast 1 egg 2 cups whole wheat flour -- up to 2 1/2 cups Seven-grain cereals are available in health and natural foods stores, and although different brands may have different proportions, all work equally well in this recipe. The usual combination consists of some blending of wheat, oats, triticale, millet, soybeans, buckwheat and yellow corn. MAKES 1 LOAF In large mixing bowl, mix the boiling water and cereal; let stand until cooled. Add the oil, honey, and salt to cereal. In small bowl or cup, mix the warm water into the yeast. Let stand 5 minutes or until yeast is foamy. When cereal mixture has cooled to 105F-115F., add yeast and egg. Stir in enough whole wheat flour to make a stiff dough; let stand 15 minutes. Turn out onto lightly floured board and knead until smooth, about 5 minutes. Wash bowl, lightly grease it, add dough to bowl, turn over to grease top, and let rise in a warm place until doubled, about 1 to 2 hours. Punch dough down and shape into an oblong loaf. Lightly grease an 8 1/2 x 4 1/2-inch loaf pan. Place dough into pan. Let rise in warm place until doubled, about 1 hour. Preheat oven to 375F. Bake 30 to 35 minutes, or until loaf is browned and sounds hollow when tapped. Remove from pan and cool on rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n014.21 --------------- From: Blanche007@aol.com Subject: Re: Digest bread-bakers.v101.n012 Date: Sun, 11 Mar 2001 11:30:55 EST > MESSAGE bread-bakers.v101.n012.25 --------------- > From: Corgisews > Subject: King Arthur Bread Classes > Date: Sat, 03 Mar 2001 21:55:36 -0500 > Has anyone attended the current (or past for that matter) group of > classes offered by King Arthur Flour at different locales around the > country? ... > What did you think of them? Are they most useful for newcomers to bread > baking and/or have things of value and interest to those with more > experience but still with a lot to learn? Is there time for questions, > discussion afterward, or do they usher you out after the 2 hour time is > up? How far ahead should one arrive if one is partially deaf and would > like to be sure to get a good seat where she can hear well? Are they given > by freelancers or by people who normally live in the NH/VT area and are > directly employed by KA? Do they come with samples for tasting, discounts, > coupons, offers for local stores, etc for their audience? > --------------- MESSAGE You asked about the king Arthur classes. I can speak from the view point of someone who has taught the classes. I suppose you could call me a freelancer since I don't live in Vermont and work directly at King Arthur, but I have had an on-going professional relationship with then for over 10 years including teaching classes both at their in-house baking school and on the road. The majority of the other teachers work 'in-house' at King Arthur and spend a considerable time traveling to teach. We bring years of both baking and teaching experience along with a commitment to help both novice and experienced bakers learn more about baking. It's been my experience that the students who attend the classes have a wide range of experience and the classes themselves are geared to accomodate this range. There is ample opportunity for questions both during and after the class. If you need to sit in a particular place in the auditorium I suggest you get there very early. The classes fill fast. You might want to check out the venue ahead of time to see what the best place would be for you to sit. I hope that people who have attended these classes will also give you feedback so you can make the right decision for your own situation. For my part, I urge to to go since it's been my experience with the bread list that most people on it value and appreciate anything and everything that makes them better bakers - and the King Arthur classes have to be counted high on th at list. Lora Brody blanche007@aol.com http://www.lorabrody.com --------------- MESSAGE bread-bakers.v101.n014.22 --------------- From: "Bonni Brown" Subject: KA classes Date: Sun, 11 Mar 2001 06:52:52 -0500 Debby, I attended the KA classes (one in the morning, one at night) when they were here in Sarasota, FL recently. In response to your questions: [What did you think of them? Are they most useful for newcomers to bread baking and/or have things of value and interest to those with more experience but still with a lot to learn? Is there time for questions, discussion afterward, or do they usher you out after the 2 hour time is up? How far ahead should one arrive if one is partially deaf and would like to be sure to get a good seat where she can hear well? Are they given by freelancers or by people who normally live in the NH/VT area and are directly employed by KA? Do they come with samples for tasting, discounts, coupons, offers for local stores, etc for their audience? I have been baking bread for ages and even own a little bakery in town, and found the classes useful. As a self taught baker who learns best by observation, the intimate class easily demonstrated technique. The two classes were given by different people. One was a local person who has taught classes for them in this area for a few years...a retired dentist. My advice is don't give up your day job. He produced an epi loaf that resembled a long insect rather than a shaft of wheat. Judy, the person from KA (who used to be a teacher), was WONDERFUL. Both of them were present at each class. Questions constantly were answered as she worked. The setting was a small meeting room in a hotel with rows of folding chairs so if you get there a bit early (they were setting up 30 minutes before the start time) you can sit right up front. The doughs were made by hand using a neat gadget called a Danish Dough Whisk. Door prizes were plentiful (5 lb. bags of flour, aprons, dough whisks, cookbooks, etc.) People stayed afterward to ask questions or chat...no one was in a rush. The morning class was attended by a majority of seniors; the evening class had younger folks (who probably were working during the day). Nothing was available for tasting and the prepared doughs had to be thrown out due to Health Dept regulations...too bad! Everyone received some coupons and a cooking pamphlet that contained the recipes demonstrated. Judy gave the class on sweet doughs and produced 3 different loaves from the basic recipe. It was also a nice opportunity to network with other attendees. Many people in the crowd appeared to be quite familiar with bread baking. All in all, it was a pleasant few hours that flew by. Since I live 5 minutes from the demonstration location, I was able to attend both sessions. Although some questions were repeated in the evening, the focus of the classes were different so it was well worth my time. In addition, Judy mentioned that KA flour was available at a local store for .99 for a 5 lb bag. Between classes I drove over and picked up a dozen bags...made my day! I'm sure you'll enjoy attending. Bonni --------------- END bread-bakers.v101.n014 --------------- -------------- BEGIN bread-bakers.v101.n015 -------------- 001 - "Joan Mathew" Subject: Magic in bread machine Date: Tue, 13 Mar 2001 17:13:56 -0600 Funny you should mention this.........after years of making homemade bread using my KitchenAid, Cuisinart, or by hand, I finally decided to purchase a Zojirushi ...V20, apparently a recent model, highly-rated machine that makes 2-lb loaves, etc. After two days of testing per instructions, my husband and I were both disappointed and the machine was returned to the vendor for a refund. We were disappointed in the quality of the bread, and it seems "finicky" when it came to amounts of ingredients. If I used similar recipes from the included instruction book, one time it would rise and "explode", pressing to the top of the machine; another time it hardly rose at all. Our own preferences are to keep the complete control over the resulting bread product by continuing to make it ourselves, adjusting ingredients as the mixing continues, kneading until it feels right, shaping things "just so", etc. Also, the resulting bread just didn't have the same zesty flavor that my own recipes have -- recipes that I have created and adjusted little by little over the years. Now before everyone who owns a bread machine sends me "flames", please don't assume I'm saying that breadmakers are terrible or that no one should own such a machine. Indeed, the Zojirushi is a very nice machine, but it just isn't for *me*. I'm also lucky to have a nice, big kitchen with some great appliances (e.g., KitchenAid, Cuisinart 14-cup, 6-burner Viking stove with convection oven, convection wall oven, etc.). It was a "fling" to try the breadmaker, and I discovered that I just prefer my "homegrown" recipes that I make and bake myself. Also, I think breadmakers are wonderful for folks who have a family and extremely busy work schedules and can't be at home to make a full recipe themselves, or who are disabled to some extent and can't knead dough, can't get around, etc. Nevertheless, I still save lots of recipes that are sent through the list "for bread machines only" because I usually end up modifying them a little to suit my taste preferences, adjust the quantities for my own baking needs (e.g., make 4-6 loaves at a time), etc. For me, looking at the ingredients and descriptions is very enjoyable as well as educational, and reading the posts gives me ideas for new recipes I might want to create for myself. Joan -----Original Message----- Subject: Magic in bread machine Date: Sat, 03 Mar 2001 13:52:17 -0500 > From: Valerie Mates > Subject: new machine with no magic > Date: Sun, 25 Feb 2001 21:21:08 -0500 "My friend has a brand new bread machine. She says that it makes okay bread, but that the fresh-baked bread from the machine doesn't have the same magic that fresh-baked handmade bread from the oven has. I like bread machine bread just fine... I'm wondering if anybody else has experienced this,... if you've found a way to add the missing "magic" to your freshly machine-baked bread. Thanks for any advice!" --------------- END bread-bakers.v101.n015 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved