Date: Tue, 24 Apr 2001 23:00:41 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n022 -------------- 001 - ansley cammons Subject: Thank you Date: Tue, 17 Apr 2001 23:30:47 -0400 (EDT) Hi, I would like to thank all y'all who sent tips and hints about sourdough bread. I have really been frustrated trying to make the starter, I look forward to researching on the Sourdough FAQ page and finding out what I did wrong and how to avoid it next time. Thanks a bunch for helping me step a little closer to my goal!! --------------- MESSAGE bread-bakers.v101.n022.2 --------------- From: Reggie Dwork Subject: Digest is late this week Date: Tue, 24 Apr 2001 18:47:00 -0700 We have been travelling from our home in California to Minneapolis, MN for the International Association of Culinary Professionals conference. We could not get an internet connection until tonight, so the digest was delayed. We should be able to get the next digest out on Saturday and the following week's digest by Sunday, May 5 at the latest. Jeff & Reggie --------------- MESSAGE bread-bakers.v101.n022.3 --------------- From: "Schmitt, Barbara E." Subject: thanks for the great cutting board idea Date: Tue, 17 Apr 2001 08:50:41 -0400 Just wanted to say thanks to whoever gave me the suggestion to put one of the rubberized place mats under my polyethelene cutting board -- for a grand investment of 43 cents at Lechter's, that puppy is never moving again until I tell it to! Even my daughter's boyfriend the chef was impressed! Sorry I don't remember who posted the idea -- but you know who you are! Barbara --------------- MESSAGE bread-bakers.v101.n022.4 --------------- From: "Schmitt, Barbara E." Subject: that pesky preheat cycle on the Zo bread machine Date: Tue, 17 Apr 2001 10:58:30 -0400 I have a Zo bread machine that I love, but all of the preset programs have a preheat cycle of about 20 minutes that seems pointless to me (and, for what it's worth, to the folks at King Arthur). I know that I could do a custom program to eliminate this, but hey -- theoretically, I can program the VCR too. I have discovered, however, that I can start the program without the pan in the machine. Thus, when I get ready to bake bread, I take out the pan, close the lid, and push "start." While I am digging out the recipe, measuring ingredients, etc., the machine is running through its preheat cycle all by itself. When I put the pan back in the machine, it just continues the cycle. The result? I have saved about 5-10 minutes off the breadbaking process without effort. Not earthshattering, but life is made up of little victories! --------------- MESSAGE bread-bakers.v101.n022.5 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Bon jour! Date: Fri, 20 Apr 2001 20:08:42 -0400 (EDT) http://www.pastrychef.com/htmlpages/wisdom.html --------------- MESSAGE bread-bakers.v101.n022.6 --------------- From: "Sheila Lanthier" Subject: best bread books Date: Sat, 14 Apr 2001 10:45:19 -0400 The best bread cookbook ever is The Great Canadian Breadbook by Janice Murray Gill. It's my bread bible. Paddy Lanthier. --------------- MESSAGE bread-bakers.v101.n022.7 --------------- From: Bszim@aol.com Subject: Preventing gunk on the grates Date: Sun, 15 Apr 2001 09:12:07 EDT I was told that a way to help prevent "gunk" from sticking to the grates on your rangetop is to use oil on them and then bake in the oven to set it. Beverly Z --------------- MESSAGE bread-bakers.v101.n022.8 --------------- From: "The Cassidy's" Subject: Pasta Date: Sun, 15 Apr 2001 12:35:41 -0400 In Sally K.'s pasta recipe, she says she checks that the consistency is right. What does the right consistency look like (or feel like) for pasta? C Cassidy --------------- MESSAGE bread-bakers.v101.n022.9 --------------- From: "Linda Grande" Subject: Cheese Bread Date: Thu, 19 Apr 2001 10:11:44 -0500 I am hoping some one of you has a favorite recipe for cheese bread (or rolls, actually). These are quite a favorite of my family and I have just the one recipe which is getting pretty tired. TIA --------------- MESSAGE bread-bakers.v101.n022.10 --------------- From: Epwerth15@aol.com Subject: San Francisco Sourdough Date: Sat, 14 Apr 2001 08:54:10 EDT Hi Everyone! Now it's my turn to ask a question....I've been making sourdough bread for years from a starter that I made back in the midwest. It's one that we like a lot, but it's NOT as sour as a true San Francisco bread, and no matter what I try, I can't get that flavor. Any suggestions? Thanks, Evie Werthmann --------------- MESSAGE bread-bakers.v101.n022.11 --------------- From: LindaGrande99@aol.com Subject: About "Great Breads" Date: Sat, 14 Apr 2001 12:48:02 EDT Jessica Weissman recommended 'Great Breads' by Martha Shulman... I, somehow, got the impression that this was published in Great Britain... If that is the case...are the ingredients in metric? I once had a really lovely bread book which used that system, but I had to give up on it because the conversions drove me nuts. Thanks for post. Linda --------------- MESSAGE bread-bakers.v101.n022.12 --------------- From: "Julie Moretti" Subject: Flour with no wheat Date: Tue, 17 Apr 2001 21:03:42 -0400 This is for Edith: I use spelt to make bread in my bread machine because of dietary reasons. Spelt is an ancient grain which was used long ago just like we use ap flour today. You don't mention why you need wheatless flour so I hope this helps. Just reduce the amount of liquid used by 25% when making your loaf. Hope this helps. Jay --------------- MESSAGE bread-bakers.v101.n022.13 --------------- From: Gene Haldas Subject: Storing yeast information Date: Tue, 17 Apr 2001 17:27:45 -0400 Back in 1997 I purchased two 1-pound packages of yeast at the local Sam's store. I opened the first package and put the contents into a glass jar with a good sealing cover. I placed the package and glass jar into the freezer and used the yeast from the jar until it was used up. I did the same with the second package. I'm still using this yeast and it still works great. --------------- MESSAGE bread-bakers.v101.n022.14 --------------- From: "Jim Lawler" Subject: Slashing a proofed loaf Date: Sat, 14 Apr 2001 21:14:43 -0400 This is for Erin on slashing a proofed loaf. I use a single edged razor blade (the kind used to scrape windows) to slash my bread. You can buy the blades by the box from a hardware store and each one is good for at least ten loaves before it starts to drag. Then, just throw it out and use another one. Every now and then I have a seam split on the side, usually because it wasn't sealed well enough. If the seam is a even little dry, wet it before sealing. Hope this helps. Jim Lawler -- jimmyl@dreamscape.com -- --------------- MESSAGE bread-bakers.v101.n022.15 --------------- From: "Joni Repasch" Subject: High Rise Cornbread Correction to Recipe Date: Mon, 16 Apr 2001 00:48:29 -0300 ML Roses, Thanks so much for correcting my mistake. Hope no one tried to prepare this using 1 TABLESPOON salt, yuk! joni repasch > --------------- MESSAGE bread-bakers.v101.n016.5 --------------- > From: MLroses@webtv.net (ML) > Subject: recipe error > Date: Tue, 20 Mar 2001 > In digest v101.n014 there was a recipe for a "High Rise Cornbread" > The SALT measurement is WAY OFF ! The recipe said" 1 TB," (instead > of 1 tsp) I converted the recipe to the bread machine(dough stages) > and oven baking stone. And I have to tell you, it is a REMARKABLE > loaf !!!!!!!!! ML....michigan --------------- MESSAGE bread-bakers.v101.n022.16 --------------- From: "Linda Grande" Subject: Misc. baking Date: Thu, 19 Apr 2001 16:45:33 -0500 I ran across this item posted to a baking board and though it would be of interest to the folk here: "I came across a tip from a well known pastry chef. He said that if you want to get a high rise then freeze your butter and then grate it. I tried this with my biscuit recipe. I use mostly solid crisco shortening so I froze both the shortening and the butter and then grated them directly into the flour. With a spoon I turned the flour every minute or so so I would not be grating shortening on top of shortening and thereby creating a huge clump. It really did work well and the biscuits rose even more than they normally did." --------------- MESSAGE bread-bakers.v101.n022.17 --------------- From: "Linda Grande" Subject: bread wash Date: Tue, 17 Apr 2001 14:56:53 -0500 I am kind of new here and apologize if this subject has already been exhausted: I would like to pose a question regarding the types of washes used on loaves prepared for the oven. I've seen all types: egg yolk/water, egg white/water, oil, vegetable spray (mine from King Arthur is my particular favorite.) (And somehow my frugal upbringing causes me to cringe at using an entire egg just to wash a loaf of bread.) I don't think Ive ever seen a critique as to which is best for which type of bread. I'd like to hear from others about which they use and why it is preferred. PS. I am having the most lovely time reading many of the digests of the recent past. What interesting, friendly folk you are! --------------- MESSAGE bread-bakers.v101.n022.18 --------------- From: "Alan Jackson" Subject: Re: sourdough starter Date: Mon, 16 Apr 2001 21:41:59 -0500 On Mon, 16 Apr 2001 20:24:29 -0700 Donald L Thacker wrote: > You commented that you use your sourdough starter for > pancakes. Would you mind sharing a recipe. I tried it but could > never get the right consistency and flavor. Thanks Kitchen > Kommander This was one of the first things I ever got off the internet. It was back in the pre-web days, around 1990. I got it off a gopher server at the University in Kent. I thought at the time that that was exceptionally cool. Now no one even remembers gopher! (For those who don't, it was a sort of very crude, text based, webish file search system) Sourdough Pancakes 1 cup flour 1 cup sourdough starter 1 egg 2 tbl oil 1/4 cup milk 1 tsp salt 1 tsp baking soda 2 tbl sugar You may need to adjust the liquid to get your preferred consistency. -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | alan@ajackson.org | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v101.n022.19 --------------- From: fred smith Subject: Re: to slash or not to slash Date: Sun, 15 Apr 2001 18:41:10 -0400 > --------------- MESSAGE bread-bakers.v101.n019.10 --------------- > > From: "Erin Nesmith" > Subject: to slash or not to slash > > 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. This indicates that the bread has not "fully proofed", i.e., not risen to the extent of the leaven you've used, when you put it in the hot oven to bake. You always get some "oven spring" during the first 5 (more or less) minutes after putting a loaf into a hot oven. If it still has significant rising to do the interior of the loaf will be still expanding after the crust has begun to harden. If the leaven is powerful enough it will overcome the hardened crust and tear or split it. This used to happen to me a lot, I think I've learned to actually form my loaves a little smaller and have had a lot less trouble with this over the last year or so. You must judge: Are you making the loaves so big that they can't rise fully without overflowing your baking pan? or are you just not letting them rise long enough? It's the same thing, really, but the cure depends on whether there is ROOM in the pan to rise more or not. Either let them rise longer before baking, or make them smaller so you CAN let them rise longer before baking. Fred --------------- MESSAGE bread-bakers.v101.n022.20 --------------- From: Kathleen Subject: Potato Rye Bread With Caraway Date: Mon, 23 Apr 2001 22:41:56 -0500 This is the next bread I'm going to make. Since there are just two of us, I like recipes for one loaf. Kathleen * Exported from MasterCook * Potato Rye Bread With Caraway Recipe By : The Essential Vegetarian Cookbook by Diana Shaw, page 402 Serving Size : 8 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon dry active yeast 2 1/2 cups warm water -- (98 to 115F.) 2 3/4 cups unbleached all-purpose flour 1 medium high-starch potato - such as russet -- (1 to 2, enough for 1 cup mashed) 1 tablespoon salt 2 cups rye flour 2 1/2 cups whole wheat flour PLUS up to 1 cup -- if needed 1 tablespoon caraway seeds Cornmeal -- for dusting Makes 1 loaf, serves 8 TOTAL TIME: about 7 hours, including time for the dough to rise TIME TO PREPARE: about 1 hour COOKING TIME: about 1 hour, 40 minutes EQUIPMENT: baking stone, baker's peel (optional) Potato softens the dough, caraway seasons it, and rye flour adds hearty flavor, as well as fiber and B vitamins. Together, they make a chewy, delicious loaf. It's good toast, too! Heat the oven to 425 F. In a medium mixing bowl, combine 1/2 teaspoon of the yeast and 1/2 cup of the water. Let the mixture sit until the yeast dissolves, about 1 minute. Stir in 3/4 cup of the all-purpose flour, cover with plastic wrap, and set aside for 2 hours in a warm, draft-free place. Meanwhile, scrub the potatoes and carve an X at each end. Place on a baking sheet and bake until cooked through, about 50 minutes. When they're cool enough to handle, strip away the peel, and mash them. Transfer the yeast mixture to a large bowl. Gently stir in the remaining yeast, water, and all-purpose flour, and the salt. Add the mashed potatoes, rye flour, and the whole wheat flour, incorporating it 1 cup at a time, until you have a dough that is soft and pliant, but firm enough to handle. (It helps to moisten your hands while you knead.) Or use the dough hook on your Mixmaster, kneading by machine until the dough pulls away from the bowl and forms a ball around the hook. Turn the dough out onto a lightly floured surface and knead until it's smooth and springy, about 5 minutes. Add flour only when absolutely necessary to prevent sticking. Let the dough rest on a lightly floured surface while you wash out the mixing bowl. Lightly grease the inside of the mixing bowl, then place the dough inside, turning it once to coat it lightly. Cover with a light-weight towel and set aside until doubled in bulk, about 1 1/2 hours. Punch down the dough and knead it inside the bowl for 1 minute to press out the air. Turn it out onto a lightly floured surface, sprinkle the dough with the caraway seeds, and knead for about 4 minutes, until the dough is springy and the seeds are well distributed throughout. Shape the dough into a ball. Cupping it between your hands, rotate it while tucking the dough under to form a perfect round. Dust the center of a large dish towel with about 1/3 cup flour, and rub the flour into it. Place the towel, floured side up, in a bowl about 12 inches in diameter. Place the round of dough upside down in the bowl. Cover loosely with plastic wrap and set aside in a draft-free place to rise until doubled, about 1 1/2 hours. Forty-five minutes before you plan to bake the bread, place the baking stone on the center rack in the oven, and heat to 450F. Sprinkle a baking sheet or baker's peel with cornmeal. Using a dish towel to assist, you carefully turn the dough out of the bowl onto the baking sheet or peel so the top side is down. Using a serrated knife, quickly score the top of the loaf with 3 slashes or an X and put it in the oven, either on the baking sheet or by sliding it off the peel onto the baking stone. Close the oven door for about 15 seconds. Open the oven and squirt inside with water to make steam, using a water pistol or a spritzer bottle. If you don't have either, simply splash water from a cup onto the oven floor. (Make sure you don't splash the hot lightbulb.) Close the door for 30 seconds, then repeat. Bake until the loaf is golden brown and, when tapped on the bottom, sounds as if it's hollow inside, about 40 minutes. If the bread is browning but doesn't sound hollow, cover it loosely with foil, lower the heat to 400, and continue baking until it's done, checking every 5 minutes. Transfer the loaf to a wire rack and let it cool completely before slicing. BREAD MACHINE OPTION: Place all of the ingredients in your breadmaker according to the manufacturer's instructions. Once the dough has risen, take it out of the machine, shape it as directed in the recipe, and continue to follow the recipe from that point. Per serving, calories 180, protein 5.7g, carbohydrate 38.6g, fat 0g, Cholesterol 0 mg, sodium 402 mg, 4% calories from fat - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v101.n022 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved