Date: Fri, 13 Apr 2001 01:08:29 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n019 -------------- 001 - Reggie Dwork Subject: digest problem April 8 Date: Fri, 13 Apr 2001 00:40:32 -0700 Because of software changes at our ISP, the bread-bakers digest was not sent last weekend. Things have now been fixed, so we should be back on track. This digest is v101.n019 and v101.n020 (I hope). It is possible that some of you received (or will receive) digests with numbers 19, 20, 21 or 22 that are similar to this but without this message. Please ignore these. Thanks for your patience, Reggie & Jeff --------------- MESSAGE bread-bakers.v101.n019.2 --------------- From: Reggie Dwork Subject: web site update Date: Fri, 13 Apr 2001 00:40:36 -0700 All digests through v101.n018 of March 31, 2001 have been added to the web site and included in the index. Instructions for configuring email programs to send plain text messages have been added to the web site, repairing the broken link on the mailing list pages. Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n019.3 --------------- From: "L. Hyson" Subject: low carbohydrate Date: Sun, 01 Apr 2001 16:48:07 -0400 For those interested in low carbohydrate bread, among other things, there is a great site run by Tony Blakemore in Australia that can be accessed at www.carb-lite.au.com There are many bread, roll and muffin recipes listed. --------------- MESSAGE bread-bakers.v101.n019.4 --------------- From: cowandpig@qwest.net Subject: Re: Big Stove Question Date: Sat, 31 Mar 2001 10:25:07 -0700 For your reference: on Sat, 31 Mar 2001 00:54:55 -0800 (PST), you wrote: |Julie was asking about a Viking convection oven. Before you spend the |money on a Viking, look at Dynasty. I have the 48" range with two ovens, |six burners and a griddle and love it. Not only is made better than the |Viking, it's about 2/3 of the price - at least it was a year ago when I |purchased mine. Dynasty had been made by a restaurant equipment company |named Jade. However, it is my understanding that it has now been bought by |Maytag. I don't know anything about the Amana but doubt that it will come |up to the functionality of the Dynasty. | |Cheers |LP I agree with this recommendation. I recently moved into a new house with a 48" Dynasty and it is fabulous. We had the thermostat calibrated since we are at high altitude and the appliance service person said that the Dynasties are the best of all the premium stoves, in his opinion. He services all the premium stoves in our area. He said Dynasty stoves are sturdy and very reliable. I love the fact that everything in the Dynasty is modular and totally cleanable. I bake a lot with cornmeal and farina on baking stones, so cleaning up is a big deal to me. The ovens bake bread superbly. You can get a good combo of burners, too, including a simmer burner and a wok burner. ===> Linda cowandpig@qwest.net --------------- MESSAGE bread-bakers.v101.n019.5 --------------- From: ehgf@primenet.com Subject: Great Breads Date: Sun, 01 Apr 2001 01:25:14 +0800 Hi All, I agree with Jessica that Great Breads by Martha Rose Shulman is a great book. I did not want to get into the "what is the best bread book" debate, because I have probably about 40 books on bread and like my children I hate to play "favorites" ;-) I find, however, that I have turned back to this book many times over the years, because it is well written and the recipes do work. I especially like the No Yeast Sourdough Country Bread. Although it requires a 5 day starter, it requires very little work and produces one of the sourest and crunchy loaves I've ever eaten. Since it is not fair to mention a recipe and then not share it, I will. However, I do hate typing so here is an abreviated version with my apologies to Ms Shulman (the original contains directions for making in a mixer and replenishing the starter as well). NO-YEAST SOURDOUGH COUNTRY BREAD (PAIN DE COMPAGNE) French Sourdough Starter (Chef or Levain) (Makes about 2 c or enough for 2 loaves) 2 c unbleached white flour 1 c water Days 1-4 : Stir together 1/2 c flour and 1/4 c water in a medium bowl. Stir with a wooden spoon or knead gently until the mixture is uniform; cover with plastic wrap. Leave overnight at room temperature ( See Note ). Every day for the next 3 days add 1/2 cup flour and 1/4 cup water to the mixture and stir or knead until smooth. Cover with plastic. It will expand slightly and begin to take on an acidic aroma after the second day. On day 5 you are ready to bake bread (if you start early in the day). 1 c French Sourdough Starter 2 c room temperature water About 4-5 c unbleached white flour or use 1/2 white and 1/2 whole wheat flour 2 t salt Whisk together starter and the water in a large bowl until starter is thoroughly dissolved. Combine 3 1/2 c flour and the salt in a medium bowl. Using a wooden spoon, gradually fold the flour mixture into the sourdough mixture. Flour the work surface and scrape out the dough. Using a pastry scraper to help fold the dough knead for 10-15 minutes adding more flour as needed. Shape into a ball. Rinse, dry and oil your bowl. Place dough in it and cover with plastic wrap and a towel. Let rise in warm spot for 2 hours. It will rise slightly. Form into a tight, round loaf on a lightly floured surface. Oil a 2 qt bowl and dust with cornmeal. Dust the top of the loaf with flour and place rounded side down in the bowl; cover and let rise in a warm place for 8-12 hrs (See Note) or until nearly doubled in bulk. About 30 minutes prior to baking, preheat oven to 400 degrees with a rack in the middle. Gently turn out the dough onto an unoiled baking sheet . Slash across the top with a razor blade or sharp knife. Bake for 45 to 50 minutes spraying a couple of times with water during the first 10 minutes of baking, until loaf is brown and responds to tapping with a hollow sound. Remove from oven and cool on a rack,. Note: The warmer your room temperature is, the sourer your loaf will be. I have had differences in flavor depending on whether I baked this loaf in the summer or winter. If your starter becomes quite sour (acidic), expect the second rise time to be longer. I usually count on 10-14 hours for my dough to double. I usually time it so this is an overnight period and I bake the bread on the morning day 6. Also expect the bread to deflate a bit upon removal from the bowl and slashing. It will bake up into a flattened, not-your-prettiest loaf, but man, oh, man...what flavor! It's the only reason to baby this thing over 5 days. I recommend that the adventurous out there try this recipe. The process alone will teach you much about artisan/rustic bread making. One last suggestion: The public library has many wonderful cookbooks. Try looking for bread books there. It's free to try them out before you buy one to keep. Ellen aka Gormay --------------- MESSAGE bread-bakers.v101.n019.6 --------------- From: Reggie Dwork Subject: HELPFUL TIPS ON BAKING BREAD Date: Tue, 03 Apr 2001 23:37:45 -0700 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 190F 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). (c) 2000 The Washington Post Company --------------- MESSAGE bread-bakers.v101.n019.7 --------------- From: JoAnnWiese@aol.com Subject: donuts Date: Sun, 1 Apr 2001 09:39:52 EDT Pedro, there is a special powdered sugar that is used on the donuts. we used it on baked goods that would be dusted with powdered sugar and then refrigerated (it works great and does not melt even in the refrigerator!!). the regular 10x would always melt. we used to call it "donut sugar". i checked the king arthur book and they carry something called "snow white sugar" that doesn't melt. this is probably what you are looking for. jo ann --------------- MESSAGE bread-bakers.v101.n019.8 --------------- From: ansley cammons Subject: sourdough starter question Date: Sun, 1 Apr 2001 11:58:42 -0500 (EDT) Hi, I am about to make my own sourdough starter and the book I am using the recipe from says nothing of the frequency to check and stir the starter. Any suggestions would be helpful. --------------- MESSAGE bread-bakers.v101.n019.9 --------------- From: "betty hodge" Subject: low carb bread recipe Date: Sat, 31 Mar 2001 19:30:34 -0600 Does anyone have a calorie per slice count for this recipe? I have made it and it is tasty but strange in texture I thought. Betty [[ Note from Reggie: The recipe is named "Gabi's Bread" and is 120 cal/slice according to MasterCook. ]] --------------- MESSAGE bread-bakers.v101.n019.10 --------------- From: "Erin Nesmith" Subject: to slash or not to slash Date: Sun, 1 Apr 2001 18:26:36 -0500 Hello, bakers. I'm having trouble with slashing a fully proofed loaf that is ready to bake. If I do nothing, the ovenspring produces a big split along one of the edges of the rounded top. It rises from the split, producing a big lump, and there goes my symmetrical loaf of bread. I don't have a lamb (is that how you spell it?) and I have tried slashing the proofed dough with a serrated bread knife about 1/2" deep before baking, but then I get a big flat split in the center of the loaf, and often as not, one of the edges still splits. This happens to me on wheat bread, white bread, just about everything I bake. I'd love to get the "M" shape on top. Any suggestions? Erin Nesmith --------------- MESSAGE bread-bakers.v101.n019.11 --------------- From: "Sonia Martinez" Subject: For Alison: Pan Dulce Date: Sat, 31 Mar 2001 08:00:15 -0800 Hola Alison! We Cubans also make Pan Dulce, except it is usually called Pan Suave. You can find it in most Cuban Bakeries and it's the bread roll used for the Cuban Medianoche Sandwich. There are some "Pan Duce" recipes for Portuguese Sweet Bread also. I live in Hawaii, where there is a large concentration of Portuguese who came to the Islands about a 100 years ago to work in the sugar cane fields. Sometimes their Pan Duce (pronounced deuce) is called Hawaiian Bread here. This recipe appears in the Steven Raichlen "Miami Spice" cookbook: PAN SUAVE (Cuban Sweet Rolls) Makes 12/ 5-inch rolls 2 envelopes active dry yeast (2-1/4 tsp each) 3/4 cup sugar 1 cup warm water 1/3 cup vegetable oil 2 large eggs, beaten 2 tsp salt, plus a little bit more for egg glaze 4 to 5 cups bread or all-purpose flour, or more, as needed 2 Tbsp sesame seeds (**) 1 Tbsp melted butter Dissolve yeast and 1 tabespoon sugar in 3 tablespoons warm water in a large mixing bowl. When mixture foams (about 5-10 minutes), stir in remaining water, sugar, the oil and all but 1 tablespoon of the beaten eggs. Beat the remaining egg with a pinch of salt to make egg glaze and store in refrigerator until needed. Stir the 2 tablespoons salt and the flour, 1 cup at a time, into the liquid ingredients, to obtain a dough that is stiff enough to pull away from the sides of the bowl, but soft enough to knead. The dough can also be keanded in a mixer fitted with a dough hook or in a food processor with the dough blade. Turn dough onto a lightly floured surface and knead until smooth, 6 to 8 minutes, adding flour as necessary to obtain a soft dough that is pliable but not sticky. It will be a little moister than regular bread dough. Transfer dough to a lightly oiled bowl, cover and let rise in warm, draft-free spot until doubled in bulk- 1 to 1-1/2 hours. Punch down. Form the rolls, dividing into 12 equal pieces. Roll each on the work surface with the palm of your hand to form a tube 5 inches long with tapered ends. Transfer the rolls to a lightly greased baking sheet leaving 3 inches between each. Cover with a dampened cotton dish towel and let rise in warm, draft-free spot until doubled in bulk, about 1 hour. You can let them rise in the refrigerator if you want, but it will take 3 to 4 hours. Preheat oven to 350F Brush the rolls with the reserved egg glaze and sprinkle with sesame seeds. Bake until golden brown and hollow sounding when lightly tapped, 20 to 30 minutes. Remove from oven and let cool 5 minutes. Brush tops with melted butter. Serve warm or cool to room temperature on a wire rack. (**) I don't remember ever using sesame seeds on ours. Hope this helps. I have a cooking club on Yahoo! you can visit and possible join: http://clubs.yahoo.com/clubs/akakafallsinncookingschool or my home page, which is updated monthly: http://www.geocities.com/akakainn_soniam37 Buena suerte! Sonia Martinez A Cuban in Hawaii akakainn@gte.net --------------- MESSAGE bread-bakers.v101.n019.12 --------------- From: Maure Meinecke Subject: double crusted breads Date: Sat, 31 Mar 2001 13:43:44 -0500 How does one get the double crusted loaves? --------------- MESSAGE bread-bakers.v101.n019.13 --------------- From: "walter johnstone" Subject: Kneading Surface - Addendum to March 04 comments Date: Sat, 31 Mar 2001 13:17:22 -0500 To those people interested in my recipe for wet doughs: My apologies for not responding sooner. I have been away for a few weeks. I posted my comments about kneading surfaces in the March 04 digest. Here is the recipe, gleaned from Suzanne Dunaway's No Need to Knead, a highly recommended book. Focaccia: Basic Dough for Flatbreads or Loaves 2 cups lukewarm water (85 to 95F) 2 tsp. active dry yeast 4 cups unbleached bread flour (I use KA's ap flour) 2 to 3 tsp. salt 2 to 3 tsp. olive oil (I don't use) 2 T chopped fresh rosemary (optional) Kosher or sea salt Measure the water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 cups of the flour and the salt and stir briskly (with wooden spoon) until smooth, about 2 minutes. With a wooden spoon, stir in the remaining 2 cups of flour (plus or minus, depending on type of flour you are using) for about two minutes longer, just until the dough pulls away from the sides of the bowl and the flour is incorporated. The dough will be fairly wet and tacky (sticky), but when it pulls away from the sides of the bowl and forms a loose ball, you'll know the dough has been stirred sufficiently. If it seems too sticky, stir in an additional 1/4 to 1/2 cup of flour. (You will get to know how the dough should look from experience.......you will get good results, even with variations.) Same day method: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in volume, 30 to 40 minutes. Proceed with the shaping instructions. Overnight method (what I do): Cover the bowl (after dropping in a little oil and turning the dough with the scraper noted in my March 04 instructions) and refrigerate overnight. The dough will rise in the refrig and acquire flavor from the slower yeast action. Remove the dough 2 hours before shaping and let stand, covered in a warm place. The dough will rise for the second time. Proceed with the shaping instructions. (Comment: I have found from creating many a loaf that all doughs, sweets included, benefit from the refrig rise - they are far more cooperative for shaping. I keep in refrig sometimes for two days, but beyond that, the dough needs a bit more flour added to keep the yeast feeding on it.) Suzanne has many shaping methods, but I will only go into what I do: Remove dough from refrig. Leave out on counter for a couple of hours (more or less, not fussy). Then with the kidney-shaped flexible plastic scraper (noted in March 04 digest), hold bowl up, tilt sideways and scrape dough out onto a piece of parchment on a half-sheet baking sheet. It flows out like lava, ending up in a large spready oval. I then leave it out for a while until it seems ready (varies, short time to hours - it is forgiving - on the counter at room temperature); then dimple it with a floured finger, then sprinkled with a little olive, spread out with my fingers or a brush, then salted, then sprinkled with herbes de provence or oregano, or rosemary, or whatever you choose, then into a 500F oven, turned down to 450F as soon as you put it in). I put the half-sheet right on a baking stone on the bottom shelf of my gas-oven, bake for 25 minutes. Remove from oven when light to medium browned - pick up with edges of parchment and plop down (still with parchment) on a rack to cool. It is tempting to try to cut while warm, but letting it cool completely is far better. I mostly use a sourdough starter, about a cup stirred into the 2 cups of lukewarm water after yeast has dissolved, but it is not necessary, just gives a different flavor, more complex. But I don't want to get into the starter method - this is a note for those who have a starter in their lives. If there are any questions or confusion about this, please contact me. Thank you for all for the tips and info posted on the list. baking carol --------------- MESSAGE bread-bakers.v101.n019.14 --------------- From: Lobo Subject: Fwd: sourdough rye recipes Date: Sat, 31 Mar 2001 12:18:08 -0700 alexmotown@prodigy.net, bread-bakers inquired about sourdough rye recipes. I posted these on the bread list some time back ... an email friend and I developed them. Re converting regular recipes to sourdough, I use the following formula: 2 c. sourdough = 4/5 c. water + 1 1/5 c. flour. It works out this way because when I expand my sourdough the night before baking, I add 3 cups flour and 2 cups water. If you use different proportions, you need to use algebra to figure out what your 2 c. of sourdough starter equals in water and flour. YES! There is algebra after high school!!! RE: the viability of sourdough starter: My friend Buddy just reported to me that he hadn't used our starter (I sent him a dried sample several years ago) in 8 months. This week he hauled it out of the refrig with an inch of hooch on top of it. It did take 2 days to recover and start working, but he had good sourdough bread for lunch that week. Moral? DON'T believe all the "musts" you read about handling sourdough like it was eggs ... it's tough stuff. BUDDY'S SOURDOUGH RYE - 2 loaves (People said this one had a stronger rye flavor, they liked it best of the 2 recipes) The night before: Expand 1 c. starter with: 1/2 c. rye flour 1/2 c. white flour 2/3 c. water Next morning add: 1/4 c. water 1/2 T. salt 1 T. sugar 1 T. olive oil 1 T. caraway seeds 1 1/2 c. rye flour 1 c. white flour Add more (or less) flour as necessary to get a soft dough. Knead until satiny. Place in bowl, cover and let rise until doubled in bulk. Shape into loaves, let rise until doubled in bulk. Bake 40 minutes at 350 or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350F, paint with salt water, bake 25 minutes more, painting at 10 minute intervals. BUDDY'S SOURDOUGH RYE - 2 loaves 2 c. expanded starter 1 c. water 2 c. rye flour 1 T. salt 1 T. olive oil 1 T. caraway seeds 3 c. whole wheat flour Add more (or less) flour as necessary to get a soft dough. Knead until satiny. Place in bowl, cover and let rise until doubled in bulk. Shape into loaves, let rise until doubled in bulk. Bake 40 minutes at 350F or until it sounds hollow when thumped on the bottom. Alternate baking method for chewier, salty crust: Bake 20 minutes at 350F, paint with salt water, bake 25 minutes more, painting at 10 minute intervals. --------------- MESSAGE bread-bakers.v101.n019.15 --------------- From: "Richard L Walker" Subject: RE: Low carbohydrate breads (diabetic scones and Gabi's Bread) Date: Sat, 31 Mar 2001 14:41:56 -0600 Need to be careful with "diabetic" recipes that use regular flour like the "diabetic scones". Many times, diabetics have to stay almost totally away from carbohydrate foods (flour products, potatoes, sugar, carrots, etc.). I see little difference in the diabetic scone recipe and regular scones - in fact it looks like a great scone recipe (and one that I'll probably make) - just not what I would consider for diabetics. In its favor (in a big way), it includes the dietary information needed to judge it (carbohydrate content, dietary exchanges, etc.). Although not diabetic, my doctor has strongly recommended I seriously cut back carbohydrates for a while and then use in moderation -- so I am VERY interested in any bread products that are MUCH lower in carbohydrates (something besides flour, sugar, potatoes, etc.) The recipe for "Gabi's Bread" with its judicious flour substitutions and low carbohydrate count is exactly what I'm looking for. Thanks all. "Richard L Walker" Pensacola, FL 32504-7726 USA --------------- MESSAGE bread-bakers.v101.n019.16 --------------- From: Cherie Ambrosino Subject: powdered sugar for donuts Date: Sat, 31 Mar 2001 11:25:04 -0500 I believe that all of our confectioner's sugar does melt - there is another kind used in commercial goods. I know King Arthur Flour [kingarthurflour.com - they'll mail you a catalogue too if you want - its amazing!] has some other kinds of sugars that are specifically for this kind of thing - hth Cherie --------------- MESSAGE bread-bakers.v101.n019.17 --------------- From: BILLPOTE@aol.com Subject: Ribbon Rye Date: Sat, 31 Mar 2001 12:21:40 EST A young lady did a nice favor for me recently and I offered to return the favor with her favorite bread she said she really liked "ribbon rye." I've looked through most of my sources and find nothing. Anyone have an idea? Digger --------------- MESSAGE bread-bakers.v101.n019.18 --------------- From: rls-1850@juno.com Subject: Pan Dulce Date: Sat, 31 Mar 2001 11:33:46 -0600 Alison, you may want to try looking in _Visions of Sugarplums_ by Mimi Sheraton, where pan dulce is given as a variation of panettone. My edition of the book is the 1968 one, but I'll bet the recipe is included in the later version(s?) as well. Hope this helps. - Ron --------------- MESSAGE bread-bakers.v101.n019.19 --------------- From: "Christine N. \(Chris\) Snyder" Subject: Pressure Cooked Multi Grain Bread Date: Sat, 31 Mar 2001 06:11:00 -0700 My husband's father made a multigrain bread that he cooked in the pressure cooker. He is long since gone and we are hunting for the recipe. Can anyone help? Chris cns http://www.tctwest.net/~lcans/ AIM: LCANS --------------- MESSAGE bread-bakers.v101.n019.20 --------------- From: "Chris Dalrymple" Subject: donut sugar Date: Sat, 31 Mar 2001 09:15:56 -0600 King Arthur has Snow White Sugar ($3.75/lb) that they say won't melt, even on "the freshest doughnut". I haven't tried it, so can't give an opinion on it. > From: "Pedro S. Arellano III" > > > I have made some donuts lately and I cannot get my powdered sugar to keep > from melting. --------------- MESSAGE bread-bakers.v101.n019.21 --------------- From: "L. Hyson" Subject: Gabi's bread Date: Sat, 31 Mar 2001 10:21:15 -0500 After seeing the recipe for Gabi's bread, I did a search (using Google, but am sure any other search engine has the same info) for Gabi's bread and found a number of variations on the theme, all of which I am going to try one after the other. Low carb eating has many great benefits but the lack of good bread has been a misery. --------------- MESSAGE bread-bakers.v101.n019.22 --------------- From: RHope@aol.com Subject: dense bread Date: Sat, 31 Mar 2001 10:05:04 EST I did search the bread library for a recipe. The more I searched the more I really wanted to ask the question. There is this bread we like that we would like to make ourselves. We will be using a Panasonic bread machine. This bread is very coarse and dense. They call it a 9 grain bread. I believe that if a slice of this bread dried out you could use it to and rust off of steel, it is that coarse and dense. write me at RHope@aol.com thanks in advance. Richard --------------- MESSAGE bread-bakers.v101.n019.23 --------------- From: ansley cammons Subject: Sourdough Starter/ Feeding Date: Tue, 3 Apr 2001 19:06:55 -0400 (EDT) Hi, I just killed my sourdough starter again. Does any one have a recipe for starter and how often to feed it? This one was (horrors) only five days old. Thanks --------------- MESSAGE bread-bakers.v101.n019.24 --------------- From: Reggie Dwork Subject: Asiago-Pepper Bread Date: Tue, 03 Apr 2001 23:12:08 -0700 Here is a bread that my daughter likes .... * Exported from MasterCook * Asiago-Pepper Bread Recipe By : Cooking Light Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 C Bread Flour 1 C Warm Water -- (100 - 110F) 1/2 C Nonfat Dry Milk 1/2 C Grated Asiago Cheese -- (2 Oz) 1 1/2 Tbsp Minced Green Onion 1 Tbsp Sugar 1 Tbsp Butter -- Melted 2 1/2 Tsp Bread Machine Yeast 1 1/4 Tsp Salt 1/2 Tsp Coarsely Ground Pepper 1 Lg Egg This flavorful loaf is great for sandwiches or toasted and served with an Italian meal. 1. Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer's instructions for placing flour and the remaining ingredients into bread pan, and select bake cycle; start bread machine. Yield: 1 (1-1/2-pound) loaf, 16 servings (serving size: 1 slice). CALORIES 136 (17% from fat); FAT 2.5g (sat 1.2g, mono 0.7g, poly 0.3g); PROTEIN 6.2g; CARB 21.9g; FIBER 0.2g; CHOL 20mg; IRON 1.3mg; SODIUM 258mg; CALC 92mg - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n019.25 --------------- From: Bill King Subject: making pasta dough in ABM Date: Wed, 4 Apr 2001 10:12:05 -0500 I enjoy reading a bread recipe new's watcher group and recently someone ask about making pasta in the ABM. Since I have enjoyed using this method I thought I would post my response to this group also in case anyone else would like to try this technique. >Has anyone has any success making pasta dough in the bread machine? I have had great success using my ABM to make pasta! I started with the instructions in Donna Rathmell German's book "The Pasta Machine Cookbook" which I definitely recommend. She gives suggestions for many combinations of flours and flavorful additions. One of our favorites is the whole wheat version. I grind the wheat flour, sift to be sure there are not any "chunks" & then "dump" everything into the bread maker. Let it run for a minute or two to check that the consistency is right, then let it knead about ten minutes. Stop machine & wrap the ball of dough in plastic wrap for a few minutes to "mellow". Then I use an Atlas, crank type pasta roller to make the type of pasta that I want.The dough handles very well. It is simple, quick & easy! I rarely make pasta by any other method. My bread machine is an old Betty Crocker one that doesn't seem to have any problems with the pasta dough. Basic Whole Wheat Pasta 1 cup whole wheat flour 3/4 t. salt 1 egg, straight from refrigerator 1 t. olive oil (or any vegetable oil) 1 T. water (for my machine) original recipe says 1-2 T. water The oil can be omitted for a lower fat pasta, also you can use only egg whites. Omit the salt if you like. You can use 1/4 c. oat flour, and 3/4 c. all purpose flour for a very tasty pasta also. Almost any combination works well for me. Good Luck, I hope it works for you. Sallie K. --------------- MESSAGE bread-bakers.v101.n019.26 --------------- From: Terry Vlossak Subject: Tough Bread Date: Wed, 4 Apr 2001 15:05:46 -0700 (PDT) To Linda: On looking over your recipe, Linda, I would say that the proportion of flour to liquid is high, making a stiffer, drier dough. The solution to your problem is to increase the liquid, or decrease the flour. I'd start by adding 1/4 cup more water, or decreasing the flour by 1/4 cup or more, and see what that produces. I don't own a bread machine, so I can't tell you how these quantities will bake up. They would work in my mixer and oven, tho. Good Luck, Linda! Terry --------------- MESSAGE bread-bakers.v101.n019.27 --------------- From: "herblady" Subject: Beth Hensberger's Bread Lovers Bread Machine Cookbook Date: Sat, 7 Apr 2001 05:03:41 -0700 Hmm, I've seen several references to Beth Hensberger's "Bread Lovers' Bread Machine Cookbook" both here and on another list I belong to. What's so special about this book? Do I need another bread machine cookbook? I have over 16 of them now and don't use most but the "Magic" ones by Conway and Rehberg, Electric Bread ones, Lora Brady's original one, and Tom Lacalamita's "Ultimate". These contain my favorite recipes. I use mostly the "Magic" ones. We "old folks" tend to get in a rut and make the same breads over and over, except for special occasions. I've been baking in the machine for over 9 years now. gramma/ruth --------------- MESSAGE bread-bakers.v101.n019.28 --------------- From: Edith Martin Subject: no flour bread Date: Fri, 06 Apr 2001 23:53:01 -0700 I have been lurking for years but now I need some help. Has anyone made bread in the bread machine without using flour made of wheat? Any other recipes for waffles and pancakes without flour? Edith --------------- END bread-bakers.v101.n019 --------------- -------------- BEGIN bread-bakers.v101.n020 -------------- 001 - Reggie Dwork Subject: bread baking classes Date: Sun, 01 Apr 2001 22:41:40 -0700 Here are some upcoming classes that you might be interested in ... Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 Fax: 707-933-0451 Bread-Baking 101 (Hands-on) with Carolyn Weil Hands-on Friday, June 15th, 11:00 AM Class Code: 061501AM Status: Scheduled $65.00 Notes: 3-hour class: 11:00 AM - 2:00 PM Carolyn Weil is an accomplished pastry chef and teacher. She started working in professional kitchens at the age of 14 and has worked her way through a variety of food experiences, including pastry chef for Jeremiah Tower's Santa Fe Bar & Grill and Stars. As owner (and head baker) of Berkeley's famous The Bakeshop, Carolyn received local and national attention for her fabulous baked goods. She is the editor of the pie chapter of the forthcoming "Baker's Dozen's" highly anticipated cookbook due out in Fall 2000. Bread is little more than flour, yeast and water. It is technique, knowledge of a bread's "lifecycle" and a good sense of touch that make a great loaf of bread. In this beginner's bread-baking class, Carolyn will teach you everything you need to know to start baking great loaves, rolls and bread-sticks in your own home. Students will leave with a batch ready to bake at home. Classic Egg Bread with variations; Poppyseed Braid; Cinnamon Pull-a-Part Loaf; Parmesan Herbed Twists; Cinnamon Rolls; Dinner Roll Knot; Recipe Packet will include Oatmeal Bread and Whole Wheat Bread ********** Bread Workshop: Pizza and Focaccia (Hands-on) with John Nemerovski Hands-on Saturday, July 21st, 9:00 AM Class Code: 072101AM Status: Scheduled $85.00 Notes: Hours: 9AM-3PM John Nemerovski teaches bread baking workshops in Tucson, Arizona, for the University of Arizona. John has been baking for pleasure and profit for over 30 years, has conducted dozens of bread classes over the years. He is also a member of the Bread Bakers Guild of America. John understands the miracle of yeast, the mystery of a sponge, the yoga of kneading, and the "hollow thwump" sound of a perfectly baked artisan loaf. He specializes in stone-baked breads and hearty whole grain loaves. After spending a day with John, you too will be able to create such a loaf. His high-energy hands-on workshops are informative, enjoyable, and full of great bread. Students will learn to prepare great breads from starter to finish, sampling the delicious results in class then heading home to bake what was begun in the workshops. These classes are open to new and experienced bakers with a sense of humor and an appreciation for method, flexibility, and teamwork. In this Italian-bread focused workshop, you will make versatile focaccia and pizza doughs, which utilize the aromatic and textural qualities of extra virgin olive oil to enhance the resilient doughs. Once you have created pizza and focaccia from scratch at home, you will never again accept anything but the very finest, made by you! The class will make use of a variety of fresh ingredients to stud and top the pizza and focaccia, including kalamata olives, local-made cheeses, prosciutto, sausage, vine-ripened tomatoes, and other seasonal produce. ********** Bread Workshop: Baguettes/Boules/Batards (H0) with John Nemerovski Hands-on Sunday, July 22nd, 9:00 AM Class Code: 072201AM Status: Scheduled $85.00 In this session, students will learn to make three fabulous rustic "leather crust" country French loaves: baguettes, boules, and batards. With multiple sponges and risings, these dense "poolish" breads are great both for special occasions and everyday eating. No bakery in the country offers better rustic bread than you will learn to create yourself. A light lunch will be served during class. --------------- END bread-bakers.v101.n020 --------------- -------------- BEGIN bread-bakers.v101.n021 -------------- 001 - Reggie Dwork Subject: Ikarian Easter Biscuits (Koulourakia) Date: Wed, 11 Apr 2001 19:16:53 -0700 Here is another Easter offering for you to try... * Exported from MasterCook * Ikarian Easter Biscuits (Koulourakia) Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Ethnic Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 C All-Purpose Flour 2 Tsp Baking Powder 1/2 Tsp Salt 1/4 Lb Unsalted Butter -- Plus 4 Tbsp Unsalted Butter -- Room Temp 3/8 C Sugar 2 Lg Eggs 1/2 C Whole Milk 1 Tsp Vanilla Extract 2 Tsp Grated Orange Peel 1 Egg Yolk 1 Tbsp Fresh Orange Juice (To 2 Tbsp), Strained -- For Glazing Adapted from "The Food and Wine of Greece" by Diane Kochilas (St. Martin's Press, 1990) Time: 1 1/2 hours plus 30 minutes' resting time 1. Preheat oven to 350F. Sift together flour, baking powder and salt in a medium-size bowl. 2. In an electric mixer, beat butter and sugar together at high speed until fluffy. Add eggs one at a time, beating well after each. Slowly add milk and vanilla, and beat in. Add orange rind and mix well. Slowly add flour mixture to liquid, mixing until a dough mass begins to form. Move to a lightly floured surface, and knead until a smooth dough forms. Rest dough for 30 minutes. 3. Break off walnut-size pieces of dough one at a time, and roll into skinny ropes about 6 inches long. Shape these into twists, braids, coils or serpentines, making sure all biscuits are more or less the same size, so that they bake evenly. 4. Place on ungreased cookie sheets. Bake for about 15 to 20 minutes. About half way through baking, brush with egg yolk mixed with orange juice. Biscuits should be lightly golden. Cool on a rack, and store in a jar or tin in a cool, dry place. Yield: About 4 dozen. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n021.2 --------------- From: Reggie Dwork Subject: Babka Date: Wed, 11 Apr 2001 18:56:26 -0700 Since Easter is here ... I chose to share this recipe with you. Hope you enjoy it. * Exported from MasterCook * Babka Recipe By : Chris F.'s Kitchen Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Holiday Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Active Dry Yeast 1 C Warm Water 8 C Flour 3 Eggs -- Beaten 4 Egg Yolks -- Reserve Whites 1 C Sugar 2 C Milk -- Warmed 1 Tbsp Orange Zest 1 C Butter -- Melted 1 C Raisins In a small mixing bowl, dissolve the yeast in the warm water with a pinch of sugar. Let stand about 10 minutes until foamy. In a very large bowl, combine the yeast mixture, 2 cups of the flour, the 3 whole eggs, 4 egg yolks, sugar, milk and orange zest; mix well. Add the remaining flour, 1 cup at a time, until the dough comes together. Turn the dough onto a lightly floured surface and knead until smooth and supple, about 5 minutes. Flatten the dough out with your hands and dot 1/3 cup of the butter on the dough. Fold up the dough and knead gently to incorporate the butter into the dough. Repeat with another 1/3 cup and then with the last 1/3 cup of butter, until all of the butter is incorporated. Again flatten the dough with your hands and sprinkle with the raisins. Fold up and knead to incorporate the raisins. Lightly oil a large mixing bowl. Place the dough in the bowl and turn the dough to lightly coat with oil. Cover the bowl with a damp cloth and let stand in a warm place until doubled in volume; about 1 hour. Turn the dough onto a lightly floured surface and divide into two equal size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 in (23x12cm) loaf pans. Again cover with a damp cloth and let rise in a warm place until doubled, about 40 minutes. Preheat oven to 350F (180C). Brush the tops of the loaves with egg whites (you will not use all 4 of the egg whites...just a nice brushing will do) and bake at 350F (180C) for 30 to 40 minutes, until the top of the loaves are golden and the loaves sound hollow when tapped. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v101.n021.3 --------------- From: Reggie Dwork Subject: Honey Bunnies Date: Wed, 11 Apr 2001 21:56:05 -0700 I thought these would be fun for you to make for Easter for the kids... * Exported from MasterCook * Honey Bunnies Recipe By : Fleischmann's Yeast Serving Size : 15 Preparation Time :0:10 Categories : Breads Holiday & Gift Breads Bread-Bakers Mailing List Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Batter: 1 1/2 Cups flour -- unbleached 2 Pkgs dry yeast 1 Tsp salt 2/3 Cup evaporated skim milk 1/2 Cup water 1/2 Cup honey 1/4 Cup diet margarine -- melted 2 Whole eggs 3 Cups flour -- unbleached Glaze: 1/4 Cup honey 1/4 Cup diet margarine -- melted 1/2 Cup raisins To prepare batter, combine 1 1/2 cups flour, undissolved yeast, and salt in a mixing bowl; set aside. In a skillet, heat evaporated skim milk, water, 1/2 cup honey and 1/4 cup margarine until very warm 120-130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed. Add eggs and remaining 3 cups flour, knead dough until smooth, working in additional flour as necessary to from stiff dough . Place in a mixing bowl coated with cooking spray. Cover tightly with plastic wrap. Refrigerate 2 to 24 hours. On lightly floured surface, divide dough into 15 pieces. Roll each into a 20-inch rope. Divide each rope into: 1 12-inch (body), 1 5-inch (head), and 3 1-inch (ears and tail) strips. Coil pieces to make body and head; attach ears and tail to head and body. Place bunnies on baking sheet coated with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, 20 to 25 minutes. Bake at 375 for 12 to 15 minutes or until golden brown. Remove to wire racks. Meanwhile to prepare glaze, combine remaining honey and margarine in a saucepan until margarine has melted. Brush bunnies with glaze while warm. Then, decorate with raisins for eyes. >From: matejka@bga.com (Anita A. Matejka) For Easter, my husband and I have made this recipe many times in the past few years. They are very good! - - - - - - - - - - - - - - - - - - NOTES : Cal 251.2 Total Fat 4.1g Sat Fat 0.8g Carb 48.4g Fiber 0.7g Pro 6.3g Sod 239mg CFF 14.3% --------------- MESSAGE bread-bakers.v101.n021.4 --------------- From: Kathleen Subject: List of Recommended Bread Books Date: Thu, 12 Apr 2001 20:50:12 -0500 Several weeks ago I asked for suggestions for must-have cookbooks. Thanks to each of you who responded to the list or privately. Here are all the books you suggested. Beard on Bread and Clayton's 1975 and 1987 versions of the same book, Complete Book of Breads, were recommended by several people. I will be looking for all these books on my frequent forays to used book stores. Kathleen Beard on Bread, by James Beard Bernard Clayton's New Complete Book of Breads (1987) Beth's Basic Bread Book, by Beth Hensperger Bread Alone: Bold Fresh Loaves from Your Own Hands by Daniel Leader and Judith Blahnik The Bread Book, by Betsy Oppenneer Complete Book of Breads, by Bernard Clayton (1975) English Bread and Yeast Cookery, by Elizabeth David Great Breads, by Martha Rose Shulman The Italian Baker, by Carol Field Judy Gorman's Breads of New England The King Arthur Flour 200th Anniversary Cookbook, by Brinna Sands Mastering the Art of French Cooking (Volumes 1 and 2) by Julia Child, Louisette Bertholle, Simone Beck Rustic European Breads from Your Bread Machine by Linda West Eckhardt and Diana Collingwood Butts The Secrets of Jesuit Breadmaking, by Rick Curry The Village Baker: Classic Regional Breads from Europe and America by Joe Ortiz World Sourdoughs from Antiquity, by Ed Wood --------------- MESSAGE bread-bakers.v101.n021.5 --------------- From: Pat Robb Subject: Vacuum bread box. Date: Fri, 13 Apr 2001 13:03:23 -0700 Someone mentioned this a while back and I have been looking for one ever since, with no luck whatsoever. Does anyone know where they might be found, and the approximate cost. --------------- MESSAGE bread-bakers.v101.n021.6 --------------- From: "L. Hyson" Subject: Gabi's bread carb count Date: Fri, 13 Apr 2001 11:22:51 -0400 For Betty Hodge and others interested in low carb, www.lowcarbluxury.com has Gabi's bread recipe and shows a carb count of 3.4 gr per slice when the loaf is cut into sixteen slices. In Google, there are many sites for this bread and some have different information re the count. --------------- MESSAGE bread-bakers.v101.n021.7 --------------- From: Corky Courtright Subject: Sourdough starters. Date: Fri, 13 Apr 2001 07:19:09 -0700 There have been several questions regarding sourdough starters. I would like to suggest that you take a look at the sourdough FAQ at the following location: http://www.nyx.net/~dgreenw/sourdoughfaqs.html Tnx, Corky --------------- MESSAGE bread-bakers.v101.n021.8 --------------- From: "Alan Jackson" Subject: Re: sourdough starter question Date: Fri, 13 Apr 2001 21:07:45 -0500 I follow the the sourdough FAQ which I got off the internet years ago. I've been feeding my starter every 1 to 2 weeks for about 8 years now with good results. I keep it in a jar in the refrigerator. Every 1-2 weeks I remove 1 cup of starter and bake with it (or make pancakes), and remove a second cup which I combine with 1 cup flour and 7/8 cup bottled water. I let that sit out for 12-24 hours and add it back to the refrigerated jar of starter. I leave it alone in between feedings. On Sun, 1 Apr 2001 11:58:42 -0500 (EDT) ansley cammons wrote: > > Hi, > I am about to make my own sourdough starter and the book I am using the > recipe from says nothing of the frequency to check and stir the starter. > Any suggestions would be helpful. > > --------------- MESSAGE bread-bakers.v101.n021.9 --------------- From: "Alan Jackson" Subject: Re: Sourdough Starter/ Feeding Date: Fri, 13 Apr 2001 21:13:25 -0500 As I recall, on a clear, windy Spring day, I mixed 2 cups of flour with 2 cups of water, put it in a bowl and set it outside all day. At evening, I removed a few leaves that had fallen in it, and then loosely covered it and set it aside for a few days. After it showed signs of yeast activity, I began treating it like starter. Feed weekly, and keep refrigerated. For the first few months I only made pancakes with it, until it matured and settled down and became more reliable. On Tue, 3 Apr 2001 19:06:55 -0400 (EDT) ansley cammons wrote: > > Hi, > I just killed my sourdough starter again. Does any one have a recipe for > starter and how often to feed it? This one was (horrors) only five days old. > > Thanks > > --------------- MESSAGE bread-bakers.v101.n021.10 --------------- From: "Scullery Maid" Subject: Bread quote Date: Mon, 09 Apr 2001 11:45:13 -0500 Here's a bread quote: "Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad... but bread is king." --Louis Bromfield --------------- MESSAGE bread-bakers.v101.n021.11 --------------- From: "Scullery Maid" Subject: NY Times article on breadboxes Date: Wed, 11 Apr 2001 12:37:12 -0500 Below is a New York Times article on a test of different breadboxes. The web link has pictures of the boxes, so the article will make more sense. That yellow one is something else! http://www.nytimes.com/2001/04/11/living/11KITC.html Test Kitchen: Breadboxes, the Best Thing Since Unsliced Bread By MARIANNE ROHRLICH BEADBOXES, after all these years, matter again. As long as bread was mass-produced plastic food in plastic wrap, protected by an army of multisyllabic preservatives, no one needed to worry about it. But now that the fresh stuff, the bread with a great crust and moist interior, is back, the reasons for the breadbox are clear: store one of those beautiful loaves in a plastic bag and it will turn into a tough hunk of foam overnight. A breadbox should keep it fresh for up to three days. To be honest, though, I first wanted a breadbox for a less practical reason. All of a sudden, there are a lot of great looking ones. Houseware designers have become enamored of the breadbox, as they have of old-fashioned toasters and blenders and other artifacts of the 1950's kitchen. Except this time, they're not content with just retro reproductions. The smooth capsule made by Alessi, shown above, looks as if it touched down from outer space. A breadbox by Eva Solo has curved steel sides and an industrial-looking black plastic flap. Michael Graves's breadbox is a riff on sturdy 50's design in chrome and ivory plastic. All of them are a vast improvement over that pile of crumpled paper bags shoved onto the counter. But I wondered, is choosing a breadbox just a matter of style, or are there functional considerations, too? After selecting five based on looks alone, I put them to the test. First, I did a little homework. Just how does a breadbox work, anyway? Bread, I learned, has to breathe for its crust to stay crisp, and that is why it suffocates in a plastic bag or in the refrigerator. But left in a paper bag on the counter, it will dry out in a day or so. A breadbox - basically a foot-square container with an opening that's not airtight - creates a controlled environment somewhere between those extremes. The moisture from the bread raises the humidity in the box, but air circulation keeps it from getting as moist as in a sealed plastic bag. Harold McGee, the author of "On Food and Cooking: The Science and Lore of the Kitchen" (Scribner, 1984), explained that the more bread in the box, the higher the humidity, and hence, the less crisp the crust. A box with just a little bread will have lower humidity, and maintain crispness better. "You have to make a choice with bread," he said. "Some like it chewy, some like it crisp." With all of that in mind, I set out to test five models: the oval Gnam by Alessi, the Bread Bin by Eva Solo, the 50's-style box by Michael Graves for Alessi, a reproduction cannister-style box from Martha Stewart and a double-decker plastic model from Lillian Vernon. I filled the breadboxes on a Sunday and, until the following Wednesday, opened them every evening to test for crispness and moistness. Here is what I learned. Lesson No. 1: Breadboxes are big. Very big. I never realized how much equipment I had until I needed more than a foot of counter space for each breadbox. I filled each one with an assortment of baked goods: chunks of fresh country loaves, crusty rolls, half a baguette. I kept some in paper bags, and left others unwrapped. Lesson No. 2: Breadboxes are not designed for baguettes. None of the boxes were long enough to store a whole baguette. (Of course, people who really care about bread will tell you baguettes should be eaten the day they are baked.) Lesson No. 3: Most breadboxes are not designed to hold tall breads, either. Be prepared to cut a big boule in half. The only one ample enough for plump loaves was the reproduction box by Martha Stewart ($62 from the Martha by Mail catalog, 800-950-7130 or www.marthabymail .com). The enameled steel box, in white, beige or green, has a square canister-style design, with a lid on top, and is taller than it is wide or long (11 1/2 inches by 8 1/2 inches, and 12 inches high). It holds a large inventory, though getting at something on the bottom meant rooting around. The tightest squeeze was the Gnam ($69 at S. Feldman Housewares, 1304 Madison Avenue, at 92nd Street). The box's beautiful elongated shape was also its shortcoming, and a relatively small opening didn't help. Still, the 19-by-12-by-6 1/2-inch container, which comes in bright yellow, purple and orange, holds medium-size flatter loaves, and rolls and smaller baked goods. Lesson No. 4: Throw away the paper bags. Because of the humidity that builds up, paper gets damp. The unwrapped breads seemed to stay the freshest; their crusts were still acceptably crisp three days later. The breads left in paper bags had soggy, chewy crusts. The Eva Solo box had a different sort of humidity problem: the stylish floppy flap didn't close tightly, and was so large that when opened it completely released the moisture. The bread in this box seemed drier after two days. The flap also required two hands - one to hold it open, the other to reach in the box - which was inconvenient. The box was almost as ample as the Martha Stewart model, at 7 inches high by 17 inches long and 10 inches deep ($103 from www.tabletools.com or 888-211-6603). Lesson No. 5: Don't overfill. It's tempting to use a breadbox as a storage bin for crackers and stray baked goods. Since air circulation is so important, you want to be careful about overcrowding. For a compact kitchen, the double-decker model from the Lillian Vernon catalog ($29.98, 800-285-5555) is the best fit. It is the narrowest, at 11 3/8 inches, but its two compartments are relatively high and roomy. It is 12 1/4 inches high by 7 1/2 inches deep. With a white plastic frame and clear compartments, it is not as attractive as the others, but it is a space saver. The sliding doors worked well and stayed open by themselves. The Michael Graves box ($239 at Bergdorf Goodman) did not always open or close smoothly; its sliding chrome "garage door" went off the track from time to time. But it held a good quantity, and the inside proportions were right. The box, in chrome and ivory or dark gray plastic, is 17 3/8 inches long by 9 1/2 inches deep and 8 inches high. Lesson No. 6: Looks aren't everything. The boxes all worked well - up to three days later, I still had acceptably fresh bread in all of them, except for the Eva Solo. And they all certainly contained the countertop mess, bags as well as crumbs. But I have to admit, as striking as the futuristic jelly bean Gnam is - and it was my favorite, visually - it isn't the one I would buy. I want the plain-Jane double- decker from Lillian Vernon. It not only filled the bill, but it also fit my counter. --------------- MESSAGE bread-bakers.v101.n021.12 --------------- From: Ed Okie Subject: Re:Viking range Date: Tue, 03 Apr 2001 10:52:00 -0400 At 12:56 AM 3/25/01 -0800, you wrote: >From: Julie Donnelly >Subject: Viking Range >Date: Tue, 20 Mar 2001 05:26:09 -0800 (PST) > >I'm seriously considering buying a 30" Viking >gas/convection range. However, Amana is coming out >soon with a dual fuel range that will cost a fraction >as much. I've read some comments in the list about >the Viking but need more. Is it worth the money? Consumer's Reports offered indepth insight on these high-end ranges, August 1999, pages 32-42. It's well worth digging out a copy (a local library often has back issues). The July 2000 issue carried additional information and opinions. Both are thought-provoking commentaries... that may help you answer the "do I, or do I not wish to take "the big leap." Something oft-forgotten with so-called "pro" ranges or cooktops (large capacity is the prime advantage) is the requirement for a substantial hood and ductwork venting - and that in itself can get expensive, or mandate a significant kitchen remodeling; buying "the big range" isn't a one-issue item; salesman are inclined to overlook this issue for obvious reasons. The other fundamental question: smooth glasstop or impressive-looking grates (electric versus gas). The smooth glasstop is a godsend for cleanup; the grates... very time consuming to clean, and they need cleaning often. Another worthy question: "stainless steel" is very popular, today it's decidedly trendy. Yes, stainless looks great and "professional" (whatever that implies). But the surface is a genuine pain-in-the-butt to clean! In a commercial kitchen (out of public view) that's not a big deal. But a less than sparkling range in a deluxe kitchen at home, and probability says it's going to be in an expensive home... isn't going to cut it unless the stainless continually sparkles. I suspect the answer comes down to: do you want to cook... or clean. One thing is certain: with the so-called "pro" units... bring your wallet. - Ed Okie --------------- MESSAGE bread-bakers.v101.n021.13 --------------- From: "Tom Brown (EUS)" Subject: pita bread Date: Fri, 13 Apr 2001 08:44:54 -0500 My kids have decided they "love" pita bread. Anyone have a recipe for baking Pita bread? Does it bake with the pocket? -i.e. do I put in a piece of parchment paper to be removed later? I've done some of the 'tradidional' bread baking - sourdough, and ABM stuff , but haven't done any flatbread things yet. Tom Brown --------------- MESSAGE bread-bakers.v101.n021.14 --------------- From: "Linda Grande" Subject: To: herblady/gramma/ruth Date: Fri, 13 Apr 2001 11:41:29 -0500 Hello... No, dear, you do not need another bread machine cookbook... Take it from one who was in the same boat as you. I finally had to cull my cookbooks, and my goodness, I get along fine with just one or two of my favorites. I'm now putting my collection of recipes into my computer recipe book and when I'm done, I won't need any of books cluttering up my house. As I get older, I learn I must scale down and get rid of a lot of things in my life. --------------- MESSAGE bread-bakers.v101.n021.15 --------------- From: Susan Thomas Subject: reply to v101.n019.10 (Erin) Date: Fri, 13 Apr 2001 21:27:25 -0700 Erin, I often use my kitchen shears and just snip the top of a rising loaf. . . you could certainly make an "M" doing that. It has always worked well for me. Susan -- Susan & Jimj Thomas susanth@pacinfo.com --------------- MESSAGE bread-bakers.v101.n021.16 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Artisan Baking Across America by Maggie Glezer... Date: Mon, 9 Apr 2001 15:03:26 -0400 (EDT) I just made a great bread from this book and wanted to share it with those of you who do not have the book (and if you don't, get it), and recommend it to those of you who do. Note: It is on page 64 of the book. Those of you who have the book will notice that I made a few minor changes in places where I disagree with Maggie. Hi-Rise's Corn Bread Poolish: 1-1/4 cups unbleached bread flour 1-1/2 teaspoons instant yeast 3/4 cup lukewarm water Combine the flour and yeast in a large bowl and then add water and mix thoroughly. Cover tightly with plastic wrap and let ferment for about 2 hours. Dough: 2/3 cup lukewarm water All of the poolish 2-1/2 cups unbleached bread flour 1 cup plus 2 tablespoons stone-ground white (yellow is okay) cornmeal 3/4 cup fresh corn kernels (frozen is okay) 3 large eggs (save 1 for the glaze) 2 tablespoons honey 1-1/2 tablespoons vegetable oil (I use olive oil) 1 tablespoon salt (I use sea salt) Add the water to the poolish and mix thoroughly until the poolish has loosened up. Combine the flour, cornmeal, corn, and salt in a large bowl. Add the poolish mixture, 2 of the eggs, the honey, and the oil. Stir the mixture with a wooden spoon until it forms a soft dough. Turn the dough out onto a lightly floured surface and knead, adding as little flour as possible. Use a dough knife to help you turn the dough and to mash the corn kernels as you knead. Knead until the dough is tight and smooth (you know how it should feel). Place the dough in a lightly oiled clean bowl, turning to coat the dough, cover with plastic wrap and allow to ferment until it is light, well expanded, and doubled in bulk, about 1-1/2 hours. Butter (I use Pam butter spray) two 9x5 inch loaf pans. Cut the fermented dough in half and shape it into two balls. Shape each ball into a loaf and place seam side down in the pan. Cover and let them proof until risen 1 inch over the tops of the pans, about 2 hours. Preheat the oven to 350F 30 minutes before you are going to bake. Beat the remaining egg until blended and brush the tops of the loaves with it. Bake the breads until well browned, rotating them, if necessary (you know your oven). Remove the breads from the pans and allow to cool on a rack. This bread is great for sandwiches and fantastic for toast. --------------- MESSAGE bread-bakers.v101.n021.17 --------------- From: AVRILFELLS@aol.com Subject: Red Star yeast for the UK Date: Thu, 12 Apr 2001 09:53:37 EDT I wonder if you could tell me if I can buy Red Star yeast in the UK. I am desperate to find some active dried yeast for use in a bread machine that doesn't arrive in little sachets! That is all we seem to be able to get here. If not is there anyone who does Mail order from the USA? Regards, Avril Fells --------------- END bread-bakers.v101.n021 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved