Date: Sun, 15 Jul 2001 02:02:03 -0700 (PDT) -------------- BEGIN bread-bakers.v101.n034 -------------- 001 - Mike Subject: Great Deal Date: Sun, 8 Jul 2001 09:37:46 -0700 (PDT) Hello fellow bread bakers.....Call me a nut but I picked up not one but two new bread machines last week. Couldn't pass em up. How does a Breadman Ultimate TR2200C for $79.95 sound? (With another 20% off on top of that. My wife's employee discount.)I still see this machine selling for quite a bit more. I also picked up a "Zo" V20 to replace older one. Gave the older model to my daughter to fool around with. Maybe she will surprise me with something good. I've read both good and not so good things about the V20. I hope it wasn't a mistake. I do have a Magic Mill and trust me, nothing comes close to the performance of that machine unless you have a big Hobart. I do both, bread machine when I'm lazy and hand made when I feel like doing larger quantities to give out. By the way if anyone out there is interested in a bread machine at a good price you can buy them at a store called "Home Goods". They never have a large inventory so if you see it don't procrastinate.....get it. You have 30 days to return it if you change your mind! __________________________________________________ Do You Yahoo!? Get personalized email addresses from Yahoo! Mail http://personal.mail.yahoo.com/ --------------- MESSAGE bread-bakers.v101.n034.2 --------------- From: BILLPOTE@aol.com Subject: Michigan classes Date: Sun, 8 Jul 2001 14:12:27 EDT For readers in north metropolitan Detroit we are offering a six week Bread and Pizza Baking class which will meet Tuesday evenings from 6 to 9 PM, starting September 18, 2001. The adult education class is being offered through Rochester Schools. We will take students from bread machines and basic dough through rustic breads and pizza. A special Saturday, optional class will familiarize students with brick oven baking. The objective of the class is to give students confidence in basic and intermediate bread baking. Instructors are David Jaymes, Oakland University French Professor and 15 year baker and Bill (Digger) Potere, bread baking hobbyist. For additional information you may contact Digger at billpote@aol.com --------------- MESSAGE bread-bakers.v101.n034.3 --------------- From: "Erin Nesmith" Subject: daily bread? Date: Tue, 10 Jul 2001 10:04:04 -0500 Hello, bakers I am looking for basic bread recipes that are good for sandwiches, toast, etc. I've got a few favorites, but I am getting sick of them! Anyone got any recipes for hand-made breads that are reliable and delicious? I like a little bit of wheat or oatmeal in the dough to liven it up, but I can't get much more adventurous than that due to my picky children. I served my five-year-old son a sandwich on store-bought bread when we were visiting with relatives. He stared at it and said in a condescending tone: "Oh. TINY bread." Anyone going to Summer Loaf? Has the class schedule been posted yet? Erin in Washington --------------- MESSAGE bread-bakers.v101.n034.4 --------------- From: hammy@IdsEly.com (Hockett, Emmy) Subject: high altitude problems Date: Sun, 08 Jul 2001 16:13:28 -0700 I just signed up for the list, and find that lots of nifty recipes and hints are given that I would love to try, but as I live at 6500 ft, must make altitude adjustments. This is ok, IF the recipe or hint is for sea level, or under 1000 ft; but if for anything other it needs different quantity changes; I can figure what I need to do, IF I know altitude where the recipe or hint works. So please, when you send in a hint or recipe, please state something like: "works at xxxx ft." right at the beginning. Thanks Emmy H. somewhere in Nevada --------------- MESSAGE bread-bakers.v101.n034.5 --------------- From: Donald L Thacker Subject: Martha Stewart Date: Sun, 8 Jul 2001 14:12:00 -0700 Saw Martha Stewart make a delicious looking "French Pizza" on Wed. July 4. I don't usually have time to watch her show but holidays make a difference. I'm hoping someone has a recipe for what she called, phonetically, "pissalagare." It was a foccacia like crust with lots of salt, topped with carmelized onions cooked with a bouquet garni, and finished with anchovies sliced and placed on each piece. She added sliced Kalamata olives when it was removed from the oven. She said it was the perfect addition to a fresh tomato salad for a Provencal lunch. Hope someone can help. --------------- MESSAGE bread-bakers.v101.n034.6 --------------- From: Arizonemo@aol.com Subject: Thanks / figs / puffy pizza Date: Fri, 13 Jul 2001 14:24:14 EDT Thanks to Reggie and Jeff for posting the SPACES AVAILABLE message regarding my bread baking classes at Ramekins in Sonoma. If you want to make a fig QUICK bread, you can mash the figs and use a banana bread recipe. If you want to make a fig YEAST bread, cut the figs into small pieces and follow a raisin bread recipe. HTH. For pizza dough not to be puffy, preheat your oven and stone to 450F, roll the dough out thin, place it on a floured peel, add your toppings NOT too heavy or thick, and bake on the stone for 9 - 12 minutes. Try it. Did it improve? You can email me directly with comments on the two tips above, or similar questions. Happy baking. John Arizonemo@aol.com --------------- MESSAGE bread-bakers.v101.n034.7 --------------- From: "Chris Dalrymple" Subject: Fresh Fig Recipes for Reggie Date: Sat, 14 Jul 2001 13:31:46 -0500 I couldn't find a single recipe using fresh figs in any of my bread cookbooks, but was able to find a few online. Found this one at http://www.ajlc.waterloo.on.ca/Recipes/index.html. There are a mind boggling number of recipes at this site, including all the recipes from the Bread Bakers List. Fresh Fig Focaccia Source: "Cooking Light magazine" Recipe By : Deborah Madison Serving Size : 9 1 package active dry yeast 1 cup warm water 100 to 110 F 2 tablespoons olive oil divided 1 tablespoon honey 1 teaspoon grated orange rind 1/2 teaspoon salt 2 3/4 cups flour divided 10 ounces fresh figs (about 9) cut into eighths (2 cups), divided 1 tablespoon turbinado sugar or sugar 1/2 teaspoon anise seed Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Stir in 1 1/2 tablespoons of the oil, honey, orange rind and salt. Lightly spoon flour into dry measuring cups; level with a knife. Stir in 2 1/2 cups of the flour. Turn dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes; add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands, dough will feel tacky. Place dough in large bowl coated with cooking spray, turning to coat top. Cover dough and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size. Press two fingers into dough. If indentation remains, the dough has risen enough. Punch dough down, and turn out onto a lightly floured surface. Arrange 2/3 cup figs over dough; gently knead four to five times or just until figs are incorporated into dough. Press into a 15-by-10-inch rectangle. Place on a large baking sheet coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. Heat oven to 400 F. Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Gently brush dough with remaining oil. Sprinkle surface of dough with remaining figs, gently pressing figs into dough. Sprinkle with sugar and aniseed. Bake at 400 F for 25 minutes or until golden. ____________________________ Nutrition information per serving: 205 calories, 3.6 grams fat, 0 cholesterol, 131 milligrams sodium. Found this at Recipesource.com FRESH FIG MUFFINS Serving Size : 12 Categories : Muffins 2 large Fresh figs -- finely chopped 2 cups Flour 2 tablespoons Flour 1/3 cup Sugar 1 tablespoon Baking powder 1/2 teaspoon Salt 1 cup Milk 1 Egg -- beaten 1/4 cup Butter or margarine -- melted Dredge figs in 2 tbls flour, tossing lightly to coat; set aside. Combine remaining flour, baking powder and salt in a medium bowl; sift together 4 times. Stir together milk, eggs and butter; add to dry ingredients, stirring until moistened. Fold in reserved figs. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 450 F for 20 minutes or until golden brown. Remove from pans. Serve warm. From southernfood.about.com-- FIG BREAD 3 eggs 2 1/2 c sugar 2 c ripe figs, mashed 3/4 c peanut oil 3 c flour 2 tsp baking soda 1 tsp salt 1/2 tsp cinnamon 1/2 c buttermilk 1 c chopped pecans Beat eggs, add sugar and beat well. Add fig puree and oil. Sift together flour, soda, salt and cinnamon. Add the fig mixture alternately with the buttermilk. Beat well. Fold in pecans. Bake at 350 degrees for 1 hour in greased and floured loaf pans. Makes 3 loaves. From Sunset Magazine via californiafigs.com-- FRESH FIG BREAD 1 1/2 cups California fresh figs, stemmed and coarsely chopped 1/4 cup dry sherry 1 2/3 cup flour 1/2 cup chopped walnuts Teaspoon each: nutmeg and cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup sugar 1/2 cup salad oil 2 eggs Combine figs and sherry; let stand 15 minutes. Mix together flour, walnuts, cinnamon, nutmeg, baking soda and salt. In a mixer bowl, beat sugar, oil and eggs to mix. Blend in flour mixture; gently stir in figs and sherry. Pour batter into well-greased loaf pan and bake at 350 F for 1 1/4 hours or until bread feels firm when gently pressed in center. Cool in pan 10 minutes then invert onto a rack. Bread can be frozen for later use. --------------- MESSAGE bread-bakers.v101.n034.8 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n034.9 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v101.n034.10 --------------- From: "Linda Grande" Subject: Kimelweck Rolls Date: Mon, 09 Jul 2001 10:09:35 -0500 This is a thank-you to Bob who posted the recipe for Kimelweck Rolls. I am especially fond of rolls of most any kind and this recipe sounded intriguing. I can tell you that they were well worth the making! They turn out a nice size, with a nice glaze, a wonderful flavor and are very professional looking. I did have a bit of trouble with the slashing of the risen dough, but I don't think overall that it made much difference. --------------- MESSAGE bread-bakers.v101.n034.11 --------------- From: SilvermanP@aol.com Subject: figs Date: Mon, 9 Jul 2001 11:56:21 EDT I recently ate a delicious fig foccaccia. I think it was from Todd English's "Figs Cookbook." Best wishes, Phil Silverman --------------- MESSAGE bread-bakers.v101.n034.12 --------------- From: DebBeisner@aol.com Subject: wheat grinder Date: Tue, 10 Jul 2001 09:26:30 EDT Can you recommend a wheat grinder? I have a houseful of 11 people and would like to start making our own bread. Also, what are best sources of wheat berries? (quality and price) Thanks. Mrs. Beisner --------------- MESSAGE bread-bakers.v101.n034.13 --------------- From: "Lisa DeBruyckere" Subject: amount of ascorbic acid Date: Sun, 8 Jul 2001 01:48:58 -0700 I make organic dog biscuits and would like to add a small amount of ascorbic acid to the biscuits to prolong shelf life. How much and what kind should I add to a pound of biscuits? --------------- MESSAGE bread-bakers.v101.n034.14 --------------- From: "Chris Dalrymple" Subject: Buttermilk Corn Bread Date: Sun, 8 Jul 2001 14:14:12 -0500 Judging from the scrawny digests we've been getting lately, everybody must be on vacation or outdoors enjoying the hot weather. I'm stuck inside this weekend due to high levels of ozone, so thought I'd post one of my favorite "hurry up" bread recipes. It's perfect with all the wonderful fresh veggies we get this time of year, and only keeps you in the kitchen for a few minutes. This has been voted the best cornbread EVER by my Southern friends and family. Buttermilk Corn Bread from Bread by Beth Hensperger Yields 1 9" round bread; 6-8 servings 1 cup unbleached AP flour 1 cup yellow cornmeal 1/4 cup sugar 1 T baking powder 1/2 tsp salt 2 eggs 1 cup buttermilk 1/4 cup unsalted butter, melted 1. Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. 2. In another bowl, mix eggs, buttermilk, and butter. Add to dry ingredients and stir until all ingredients are just blended. Take care not to overmix. 3. Pour batter into a greased 9-inch springform pan or pie plate. Bake in a preheated 400 F oven about 25 minutes until golden around the edges and a cake tester comes out clean. Let stand 15 minutes before cutting in wedges to serve. --------------- MESSAGE bread-bakers.v101.n034.15 --------------- From: Susan Barron Subject: Intro and bread machine questions Date: Tue, 10 Jul 2001 17:02:28 -0400 Hi, I haven't posted to this list before but have been enjoying reading the digests for several months now. I have been baking bread since I was 14, which means for about 27 years. My Dad and I built an 'adobe' oven from instructions in an Italian cookbook many years ago and used it successfully for quite some time. During college and the years following I baked sporadically, but always enjoyed it. Within the past 2 years I have had much more free time than ever before and have become a baking fool! We haven't bought "store bread" for over a year now and I love finding new recipes to try. I have, thanks to The Laurel's Kitchen Bread book learned to make whole grain breads that actually rise and thanks to The Village Baker and The Bread Builders now have a great sourdough starter and recipes that rise without commercial yeast. Something I never thought I would be able to do! We got a Toastmaster bread machine a few years ago and after using it once or twice, I decided I would rather bake by hand than use the machine. That was until we visited friends for a couple of days and woke up to the smell of bread baking. What a wonderful thing to wake up to! They had loaded the machine the night before and set the timer so it would be ready for breakfast. I thought it was the most amazing thing and couldn't wait to get my machine back from my mother in law ( who I had loaned it to but who also was hardly using it) I have been using the machine constantly since and am having a wonderful time with it. I would like to ask for some advice though. My only problem is that everything rises too much. I check on the loaf and about 20 minutes before baking starts, it's ready to be baked, but, since I have no control over the program I just have to watch it over rise and squish up against the inside of the lid,etc. I use King Arthur bread flour and Fleischman's instant yeast ( or maybe Red Star, I'm not sure which, but it's definitely instant) . I have switched from the 2lb loaves to the 1 1/2 lb. loaves and measure very accurately and have even tried decreasing the yeast by 1/4 tsp.And still the loaves get way too big. Now here come the questions. Should I try all purpose flour instead of bread flour? Should I cut out the gluten that most of the recipes call for? (I have been using books by Lora Brody and Beth Hensperger and the book that came with the machine) Should I cut back even more on the yeast? In sourdough recipes that call for yeast, can I omit the yeast altogether? Should I add more flour or less water? I know I could answer these questions by doing a lot of test loaves, but thought I would like the advice of other bakers who have perhaps encountered similar problems. In case anyone is wondering, no I haven't given up on baking by hand at all, I have just been enjoying a new way to bake and also enjoying having home made bread in the summer without getting the whole house as hot as an oven! Well, thanks for listening and I look forward to any advice anyone might like to offer! Thanks, Susan Barron --------------- MESSAGE bread-bakers.v101.n034.16 --------------- From: "Mark Judman" Subject: Re: puffy pizza dough Date: Mon, 9 Jul 2001 13:02:07 -0400 I agree with Bob. Unless you've got an 800 F oven, partially baking the pizza untopped (except for olive oil and spices) seems the best way to get a crispy, unquestionably done crust. Like Bob's experience, my dough does puff up. This has got to be classic oven-spring. What I do is to check the dough after a few minutes and use my metal peel to press down on the puffy portions. It feels a bit silly doing it, but it works. I haven't done it but I suppose one could also (carefully) lay a hot heavy baking sheet on top of the pizza for the first few minutes -- sort of like the pizza equivalent of pie weights. But that would ruin the puffy edge we all know and love. Mark Bob dempsey wrote >long ago, we learned it was better to bake the dough for a few minutes, >take out and then top. But usually, when we do this, the dough puffs up >quite a bit. --------------- MESSAGE bread-bakers.v101.n034.17 --------------- From: "Julie Moretti" Subject: Making Crackers Date: Mon, 9 Jul 2001 14:15:32 -0400 I have dietary restrictions so I make my bread with spelt flour. I have been seeking a way to make crackers (similar to store-bought saltines) with spelt and not having success. So far, all I've gotten is an extremely thin slab of seasoned baked dough, which is quite crisp (hard) and has no flakiness at all. Can anyone out there help? Thanks. JPM --------------- MESSAGE bread-bakers.v101.n034.18 --------------- From: "Ronald Boyd" Subject: RE: Recipes for Zojirushi BBCC-V-20 Date: Sun, 8 Jul 2001 17:56:18 -0600 Dolores Chairez Wrote: "It only kneads for 13 minutes which I feel is not nearly long enough (my Westbend kneads 25 minutes for a 2lb white loaf and 29 minutes for a 2lb whole wheat loaf and the bread is always absolutely perfect every time)!" Can't you simply turn the machine off after the initial knead and then restart it to double the amount? That's 26 minutes more than you require for 2lb white. Ron --------------- MESSAGE bread-bakers.v101.n034.19 --------------- From: "linda grande" Subject: Types of yeast Date: Fri, 13 Jul 2001 15:59:23 -0000 I really could use further clarification of the many types of yeast. Every yeast maker seems to want to be everything to everyone. It is, therefore, very confusing. Normally, I use SAF Red Label for most recipes because I make my dough in the bread machine. However I frequently run into recipes that specify a brand of yeast (these are sometimes non-machine recipes that I make in the machine) and specify that the yeast be proofed. I have also read that 'regular' yeast should not be used in a bread machine unless it has been proofed first. I must add, also, that I started using SAF after buying my first ABM many years ago, and my bread greatly improved. Does anyone know what the 'real' guidlines for yeast are? --------------- END bread-bakers.v101.n034 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved