Date: Sat, 28 Apr 2001 21:00:40 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n023 -------------- 001 - TheGuamTarheels@webtv.net - Italian Bakeries... 002 - Dimity@aol.com - Flax Seeds? Flax Meal? 003 - "Pedro S. Arellano III" < - sourdough pancakes 004 - "Linda Grande" Subject: sourdough pancakes Date: Fri, 27 Apr 2001 13:24:11 -0500 Donald Thacker asked for a sourdough pancake recipe. I love these. They have some definite substance. I normally like nice fluffy pancakes, however these are terrific. Enjoy. Sourdough Pancakes 1 Cup Sourdough Starter or 9 fl. oz. 1 1/2 Cups of milk or 12 fl. oz. 2 Cups all purpose flour or 9 oz. 1 egg 2 Tsp. baking powder 1 Tsp. Cinnamon (or to taste, I like lots) 1 Tsp. Vanilla (or to taste, I like lots 1/2 tsp. salt Fellow Bread Baking Fiend, Pedro --------------- MESSAGE bread-bakers.v101.n023.4 --------------- From: "Linda Grande" Subject: ABM parts Date: Thu, 26 Apr 2001 17:25:50 -0500 I have a Williams-Sonoma bread machine and the bread pan is made from a fairly thin, softish metal. I notice that it is acquiring some smallish dents from the dough hurtling around inside. Is there a central parts place for items like this...I don't know who makes this particular machine for W-S, I've had conflicting information about who the manufacturer is. Any of you own the same machine? Anyone know of a central parts retailer? I'd appreciate any information you could provide me. Thanks. --------------- MESSAGE bread-bakers.v101.n023.5 --------------- From: MLroses@webtv.net (ML) Subject: Different Cheese Bread recipe Date: Thu, 26 Apr 2001 01:05:26 -0400 (EDT) This isn't one of your standard cheddar/parmasean cheese recipes, BUT it is tasty and aromatic, with just the right personality! CHEVRE CRACKED-PEPPER BREAD 1 1/2 lb. loaf 1 C. water 2 1/4 oz.Chevre (soft goat cheese) ( 1/4 C plus 2 tsp.) 2 TB dry milk 1 tsp. salt 2 TB sugar 2 2/3 C bread flour 1/3 C 10 grain cereal blend 1 1/2 tsp. active dry yeast 1 TB cracked pepper ---add at the BEEP Place in bread machine basic bread cycle Medium crust setting FANTASTIC TOASTED !!! ML..michigan --------------- MESSAGE bread-bakers.v101.n023.6 --------------- From: EHarbison@aol.com Subject: pasta dough consistency Date: Wed, 25 Apr 2001 10:22:35 EDT << 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? >> This depends on what kind of pasta machine you're using. Take it from one who has learned the hard way: if you're using a pasta attachment on a Kitchen Aid, the "dough" has to be almost as grainy as sand, with pieces maybe the size of lentils. An actual "dough" consistency -- which I believe you need for the hand crank variety -- gets stuck in the KA and can burn out the motor! Beth --------------- MESSAGE bread-bakers.v101.n023.7 --------------- From: Terry Vlossak Subject: A Bulge in Your Loaf Date: Thu, 26 Apr 2001 15:50:19 -0700 (PDT) To Erin: I think Fred's hit the nail on the head: your loaves have not risen enough before they go into the oven. There is a certain amount of oven-spring with most loaves, so factor that into your timing. I go by feel and look, not by the amount of time that goes by since I formed the loaf. As a general rule, the size of my loaves almost doubles, not quite, when they're ready to go into the oven. I think Fred's solution is very sensible. And I think you should keep on slashing: it releases a lot of tension--in you and in your loaves. My favorite implement is a very sharp, serrated knife. Happy Baking, Erin! Terry --------------- MESSAGE bread-bakers.v101.n023.8 --------------- From: "David Stevens" Subject: Sourdough Site and other topics Date: Wed, 25 Apr 2001 18:12:38 -0500 I tossed in a few here together! http://home.att.net/~carlsfriends/OTbrochure.html Try the above link for sourdough information. Preheat on bread machines can heat cold flour and milk to the heat required to get a good rise from yeast. Bread machines are easier on people having problems with kneading due to arthritis and tendonitis or other similar problems. The reason bread machine recipes often specify dry milk is for only one reason. Liquid milk would spoil if left in the machine for the delay cycle. The dry milk can be dropped and the water replaced with milk, if the machine is to be used immediately. Try tapioca for baking and gravies. It is fun to use and has more uses than pudding. While my oven was broken, I steamed bread in a big pot. Put it well above the water and don't expect any browning. Good for moist, stickyish, sweet breads. Instead of a toothpick, use a stick of dry pasta to test for doneness in baked goods. Remember, pizza is bread too. Homemade pizza crust cuts cost and sauce can be made from tomato paste thinned with water and a little sugar. I would like to hear of others successes. And finally, anyone buying yeast in those small packets should really try a pound from King Arthur or whatever. Keep it in the freezer and save more money than believed. Your admiring reader, David --------------- MESSAGE bread-bakers.v101.n023.9 --------------- From: "Werner Gansz" Subject: RE: using shortening in pastry, biscuits Date: Fri, 27 Apr 2001 10:40:41 -0500 Hi all, Just wanted to mention that this is a great tip, but if you have forgotten to freeze the shortening and/or butter then you can get a similar effect by using a food processor (e.g., Cuisinart). I generally do this by putting the dry ingredients into the work bowl, cutting in the shortening, and then pulsing the processor until the shortening appears "grated", as was suggested in the excellent tip below. Do NOT pulse/process it too much! Then I add the liquid ingredients, pulse just until it's blended (the mixture may be a shaggy mass, or not even holding together), then dump it out on my pastry board, quickly press it together, cut, and bake. Cold shortening is really excellent for making pastry and flaky baked items such as biscuits -- one reason they suggest a marble pastry board for making pastries and such, and work fast to keep the temp cool/cold (or put half in the fridge until you're ready for it). Thanks for sharing this excellent tip. Joan -----Original Message----- > 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.n023.11 --------------- From: Gabi Danon Subject: Pita Date: Thu, 26 Apr 2001 11:58:39 +0300 Somebody asked for a pita recipe. I've never tried this one, which I got from rec.food.recipes once. I did try several other recipes which didn't turn out too good- and since I have a pita bakery in the neighborhood, I just gave up.. Pita 5 to 5 1/4 cups flour 4 tsp salt 4 Tbsp. corn oil 3 1/2 to 4 cups water 2 packages active dry yeast Mix flour, salt, oil and instant yeast (to be mixed into the flour like baking powder) together and work in the water. The dough should be firm and come off the sides of your mixing bowl. Turn onto a lightly floured table and knead thoroughly, about 10 minutes. Knead each half by itself and mix them up again. Divide dough into small balls a little larger than a squash ball, which you roll between your palms, applying pressure. Put these balls under a dry cloth. Once all the dough is divided up, take the first ball and roll it out into a small circle with thickness of not more than 1/4 inch. Place these circles onto a floured wooden board (use wood, as plastic material will make dough stick to it and bread will not bake with a hollow middle). Cover the circles with a dry cloth and let them rest for about one hour. Pre-heat your oven on the highest possible heat, place these circles upside down (the top becomes the bottom on the bakins sheet) onto a lightly greased baking sheet and bake them only until very lightly colored. The bread will rise in the oven into big blown up balls, at which time they are more or less baked. Place them on a wire rack, and when cooled a little, press them together. These breads can be frozen for weeks and when needed, just put them into oven fo! r a moment, to be hot and soft. (from Seasoned in Singapore, published by The American Women's Association, Singapore, 1983) --------------- MESSAGE bread-bakers.v101.n023.12 --------------- From: Lobo Subject: San Francisco sourdough taste Date: Thu, 26 Apr 2001 00:00:55 -0600 Epwerth15@aol.com asked: > > 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? Try making bread a 3 day process. Expand your sourdough overnight with flour and water. The next day, mix from your recipe the dry ingredients (except use only a portion of the flour) and part of the liquid. It should be about muffin batter consistency. Let that sit overnight. The 3rd day, add the shortening and the rest of the flour and water and continue as usual. I've found this helps make some recipes more sour. The following recipe always comes out sour even without the 3 day method. I have no idea why. QUARRY TILE BREAD Bake on unglazed tile or a pizza stone on the bottom rack of oven to make it nice and crusty. RE: the 1/5 c. measurements ... I just eyeball it. That's how it worked out when I converted it from a yeast recipe. 1 loaf: 2 cups sourdough 1 1/3 c. flour 1 t. salt 1 T. buttermilk pd (opt) 1 t. sugar 1/5 c. water 1 T. olive oil 3 loaves: 6 c. sourdough 4 5/6 c. flour 1 T. salt 1 T. buttermilk pd (opt) 1 T. sugar 3/5 c. water 3 to 4 T. olive oil 2 loafs yeast bread (source recipe): 5 c. flour 2 tsp salt 1 T. yeast 2 t. sugar 2 c water 2 T olive oil Mix flour and salt. Put yeast in water (if making the yeast version) . Stir well. Let sit 10 minutes. Stir again and mix into flour, along with oil. Knead bread. Let rise for 1 hour. Punch out bubbles and form loaf, let rise for 1/2 hour. Preheat oven to 350 F. Bake 30-40 minutes. I lined small Corning dish with dish towel and let bread rise in it. I took it out by lifting it out by the towel, transferred it to one hand and quickly put it on the stone right side up. --------------- MESSAGE bread-bakers.v101.n023.13 --------------- From: "Linda Grande" Subject: Here's one for you French Bread lovers: Date: Thu, 26 Apr 2001 11:16:29 -0500 PANE FRANCESE from The Village Baker by Joe Ortiz. Pane Francese has a sturdy, crackly-crisp crust and moist interior filled with uneven holes that will make you feel like one of the most accomplished bakers in the world." Makes one oblong loaf Biga sponge: 1 1/8 cups water 1 teaspoon bread-machine yeast or SAF fast-acting yeast 2 cups bread flour (organic, if possible) Dough: 1/4 cup water 1 1/4 cups bread flour (organic, if possible) 2 teaspoons gluten with vitamin C 1 1/2 teaspoons salt 1.Place the water, yeast, and flour for the biga in the bread pan. Program for the dough cycle, set a timer, and mix for 5 minutes. Turn off the machine. Unplug the machine and let the biga starter sit in the bread machine for 8 to 10 hours. 2.Place all the dough ingredients in the bread pan. Program for the dough cycle; press start. The dough will be moist and smooth, but flaccid. Take a deep breath while it is mixing; this is what bread dough is supposed to smell like--fresh and yeasty. 3.The dough cycle will have a 1-hour rise. At the beep, press reset and unplug the machine. Set a timer for another hour and leave the dough in the machine to continue to rise in the warm atmosphere. 4.Scrape the dough out of the bread pan with a dough card onto a floured work surface. Knead a few times and pat into a 12-inch oval. Roll up from the long edge into an oblong-rectangular loaf. Dust the work surface lightly with a bit of flour to prevent sticking. Cover the loaf with a clean tea towel on the work surface and let rest 30 minutes. 5.Line a baking sheet with parchment. Carefully pick up the loaf and place it on the baking sheet. As you pick it up from both ends and carry it through the air, it will naturally stretch and extend slightly, which will create a flattish loaf about 14 inches long and 5 inches wide. Dust the top with flour. Cover again and let rest 20 minutes. Preheat the oven to 450 F, lined with a baking stone or tiles on the center rack, if desired. 6.Do not slash or glaze the loaf. Place the pan directly on the oven rack, or on the stone if using, and immediately reduce the oven temperature to 425 F. Bake for 30 to 35 minutes, or until the surface of the loaf is a deep golden brown and sounds hollow when tapped with your finger. Remove the loaves from the pans immediately to a cooling rack. --------------- MESSAGE bread-bakers.v101.n023.14 --------------- From: Arizonemo@aol.com Subject: CHEESE BREAD recipe Date: Fri, 27 Apr 2001 13:58:27 EDT Here is the one I use in my classes, you lucky bakers. Let me know if you have any questions. Please forgive any weird formatting and the unorthodox numbered instructions. I MUST get that MasterCook software, right, Reggie? All my best, Nemo +++++ PEPPER-CHEESE BREAD DOUBLE RECIPE University of Arizona Extended University Arts & Humanities Program 1. WASH YOUR HANDS! Begin with 2 1/2 cups of 110 F WATER (a little warmer than body temperature) in a medium-large bowl. 2. Stir in 2 teaspoons SUGAR or HONEY and 1 PACKAGE YEAST (or 2 teaspoons of BULK YEAST). 3. Wait until the sweetened yeast water foams, in about 5 - 10 minutes. 4. Stir in 2 1/2 cups ORGANIC UNBLEACHED WHITE FLOUR, 1/2 cup at a time. Optional: substitute 1/2 cup ORGANIC WHOLEWHEAT FLOUR for 1/2 cup of the UNBLEACHED WHITE FLOUR). 5. Cover the bowl with a wet towel, plastic wrap, or a larger bowl until your batter has doubled in size, which will take 1 - 2 hours. ***It's time for the cheese!*** 6. Coarsely grate 1/2 pound (2 1/2 cups) ASIAGO or PARMEGIANO or ROMANO CHEESE into the batter. Stir in 1 - 2 tablespoons RED PEPPER FLAKES and/or 1 tablespoon GROUND BLACK PEPPER, then 1 tablespoon SALT and 1/2 cup OLIVE OIL or MELTED (or SOFTENED) BUTTER. 7. Add MORE FLOUR, 1/2 cup at a time, and stir it in until the dough is too thick to stir (you will use about 2 1/2 cups more total). 8. Add ADDITIONAL HANDFULS OF FLOUR (not many will be needed) and turn the bowl as the FLOUR is incorporated by hand into your dough, until the floury dough comes away from the bowl. 9. Dump the floury dough out of the bowl. Clean your bowl and spatula or spoon with DRY FLOUR. 10. Knead the dough for 10 minutes, sprinkling FLOUR on the counter to keep your dough from sticking, as necessary. PUSH-TURN-FOLD! 11. Pour 1 tablespoon OLIVE OIL into the bowl, and spread the OIL inside the entire bowl. 12. Push the dough into your bowl, and turn over the dough. 13. Cover the bowl with a moist towel, plastic wrap, or a larger bowl. 14. Let your dough rise until it has doubled in size (1 - 2 hours). Scrape, scrub and sponge your counter surface now. 15. Press your dough down to deflate it, and knead it again on the counter for one minute, sprinkling a tiny bit of FLOUR onto the counter if necessary to keep the dough from sticking. If you have the time, give the dough an additional 30 - 60 minute rise, to produce a finer texture, deflating the dough before the next step. 16. Cut your dough into pieces half the size of your desired loaves (or golfball size if making small rolls). Knead each piece for 30 seconds (using FLOUR to prevent sticking, if necessary), then pinch shut the open bottom seams and roll your dough into an elastic ball. 17. Form your dough pieces into the desired shapes (using extra FLOUR, if needed), and set them in oiled loaf pans, baguette forms, or a floured peel or cutting board, while you preheat your oven and, possibly, your stone or baking sheet to 400 F for 15 - 20 minutes. Cover the dough with a slightly damp towel, plastic wrap, or large bowl. 18. Score the risen dough lengthwise down the middle. Optional: beat an EGG, stir in a few drops of WATER or MILK, then gently brush the top of your risen dough with the EGG WASH. 19. Place the filled loaf pans (or forms) into the oven, or carefully slide the unbaked loaves or rolls onto your stone or baking sheet. Bake until the bottoms are quite firm to the touch, which will take 30 - 45 minutes for bread and 15 - 30 minutes for rolls, depending upon dough quantity and oven performance. 20. Cool the completed loaves or rolls on a cooling rack. Try not to eat too much when your pepper cheese bread is still hot (good luck). 21. After 5 hours, double-wrap and keep at room temperature (or refrigerate) what you haven't eaten (ha!). --------------- END bread-bakers.v101.n023 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved