Date: Sun, 11 Nov 2001 23:56:09 -0800 (PST) -------------- BEGIN bread-bakers.v101.n053 -------------- 001 - lobo119@att.net - Re: Digest bread-bakers.v101.n052 002 - RCox45@aol.com - Pumpernickel Flour 003 - TheGuamTarheels@webtv.net - Sourdough starter spoilage... 004 - "Joan and Larry Ross" From: Jhawkblu@aol.com > Can anyone discuss the difference between honey and sugar when used > in baking bread. As a new beekeeper, I cringe when I see recipes > calling for "sugar", but I recognize that there may be a very valid > reason for using refined sugar as opposed to natural honey. When I do use it, I substitute one for one. I don't use it because I don't like the taste of honey. Simple as that! sorry!!! --------------- MESSAGE bread-bakers.v101.n053.2 --------------- From: RCox45@aol.com Subject: Pumpernickel Flour Date: Mon, 5 Nov 2001 05:46:37 EST As my daughter loves pumpernickel bread, I recently bought pumpernickel flour at an Amish store. It didn't come with a recipe, and I can't find one using this flour. So, I am coming to the experts. Anyone out there have a recipe using this type of flour? Cheryl --------------- MESSAGE bread-bakers.v101.n053.3 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Sourdough starter spoilage... Date: Mon, 5 Nov 2001 10:06:26 -0500 (EST) Greg in Petoskey offered good advice about keeping your sourdough starters from spoiling, especially with reference to a clean container. When I take one of my six starters out of the fridge, I pour it all into a bowl to let it warm up and then feed it. In the meantime, I thoroughly wash and dry the original container so that I can return the balance of the starter to it after I remove the required recipe amount. My, my, that's a long sentence, isn't it? Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v101.n053.4 --------------- From: "Joan and Larry Ross" Subject: looking for ct 1 dough conditioner Date: Tue, 6 Nov 2001 05:23:27 -0500 Dear Bread Bakers Years ago there was a gentleman ( Mr. Frankel/Franzel? ) who worked at a place in Florida ( Delta Rehab I think ) that use to sell C T 1 dough conditioner in 1 lb bags I believe. I am not sure if this gentleman is still alive or that the product is for sale anymore. However I'd like to purchase more of that particular product. Any leads appreciated. thanks Joan [[Editor's note: The man's name was Irwin Franzel and he passed away Sept 30, 1997. But perhaps someone has found an dough conditioner similar to his.]] Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v101.n053.5 --------------- From: Jadesq5@aol.com Subject: yeast? Date: Tue, 6 Nov 2001 13:06:10 EST I just heard Shirley Corriher, a food chemist, on HGTV talking about yeast. She made the statement that yeast stored in the freezer loses it's potency over time. I thought that was the best way to store bulk yeast. Any comments?? How do you store yeast . Thanks! Jade --------------- MESSAGE bread-bakers.v101.n053.6 --------------- From: "Mark Judman" Subject: Honey vs. Sugar II -- infants Date: Tue, 6 Nov 2001 13:08:35 -0500 Why use suger instead of honey (part II). Well, according to the item "Honey for infants?" at MayoClinic.com honey can be dangerous for babies under one year, granted it's unlikely they'd be eating your bread. Quoting from the article http://www.mayoclinic.com/findinformation/conditioncenters/invoke.cfm?objectid=4AC490D1-293A-45B3-88CFA9270D7D84A8 "However, it is important that honey not be given to babies under 1 year of age. Honey is a known source of bacterial spores that produce a toxin which can cause infant botulism. This rare but serious form of food poisoning affects the nervous system of babies and can result in death." and later, "It's thought that infants under age 1 haven't developed beneficial bacteria in their digestive tracts that can control botulism spores. Therefore, don't add honey to baby food, water, formula or medicine. Don't dip a baby's pacifier in honey." Mark Judman --------------- MESSAGE bread-bakers.v101.n053.7 --------------- From: "Mark Judman" Subject: Honey vs. Sugar Date: Mon, 5 Nov 2001 15:08:20 -0500 Why use sugar instead of honey? Refined, that is, pure sugar is used because it provides an essentially pure sweetness to breads and other baked goods, without providing other flavors. Honey tastes like, well, honey. Great in bread if you want the bread to taste like honey. But if you want sweetness or to give the yeast a little treat without adding additional flavors, sugar should be used. Depending upon the amount of honey being used instead of sugar, recipes may have to be adjusted to cut down on the other liquids, since honey is already a liquid. I recall seeing something about it in one or more baking books, but I don't recall the specifics. Also, I believe honey is volume-for-volume sweeter than sugar (perhaps twice as sweet) so you'd have to make an adjustment in the recipe. Again, I don't recall the specifics but I've seen it in baking books. Mark Judman --------------- MESSAGE bread-bakers.v101.n053.8 --------------- From: Sandra Wambold Subject: Honey vs. sugar Date: Mon, 5 Nov 2001 13:13:06 -0500 (EST) > Can anyone discuss the difference between honey and sugar when used in > baking bread. One of the big differences is that honey is a liquid, so you need to adjust the amount of liquid in your recipe if you replace refined sugar. There's also a slight color difference, but unless you want whiter-than-white bread, I think it's attractive. -sew --------------- MESSAGE bread-bakers.v101.n053.9 --------------- From: "Ann Hunter" Subject: honey vs. sugar Date: Mon, 5 Nov 2001 16:18:53 -0800 When I make whole wheat breads I always use honey. However I when I make white breads I use sugar. The sugar that I use is organic cane sugar, which is not the same as white sugar. It is just evaporated cane syrup, not much processing involved. I find however that honey and sugar can usually be used interchangeably. If I am giving my bread away I always use sugar. This is because I have come across quite a few people who are allergic to honey or their asthma is severe enough that any kind of bee product causes their asthma to flare up and be life threatening. Ann, who makes 6 plus loaves at a time --------------- MESSAGE bread-bakers.v101.n053.10 --------------- From: PAPA89@aol.com Subject: DAK breadmaker Date: Wed, 7 Nov 2001 09:36:43 EST Thank you thank you thank you to all those who individually responded to my humble request for information on the DAK breadmaker. Thanks to several of you (especially one wonderful guy in the east), I am able to use my breadmaker. It's great. We make bread 2-3 times a week. I love coming home to the smell of fresh bread. Again, many thanks for all your help. --------------- MESSAGE bread-bakers.v101.n053.11 --------------- From: Reggie Dwork Subject: Swedish Christmas Bread request Date: Wed, 07 Nov 2001 14:45:02 -0800 Does someone have a recipe for Swedish Christmas Bread or Svenskt Julbrod?? I had a recipe but it wasn't complete. Sounded very good but need a complete copy ... Thanks, Reggie --------------- MESSAGE bread-bakers.v101.n053.12 --------------- From: TheGuamTarheels@webtv.net (The Ol' Tarheel) Subject: Lalvain du Jour Starters from King Arthur... Date: Thu, 8 Nov 2001 14:27:50 -0500 (EST) Ellen aka Gormay recently wrote about liberating herself from the care and feeding of her sourdough starters by purchasing Lalvain du Jour Starters from King Arthur. I am just about to order some, but got to wondering if any other bakers on this list have tried Lalvain. If so, I would appreciate your comments. Bob the Tarheel Baker PS Does anyone know when Brother Peter Rinehart's new book will be out? --------------- MESSAGE bread-bakers.v101.n053.13 --------------- From: "Sandi Krakowski-HEALTH FOR YOU" Subject: New product: HEARTH KIT Date: Sat, 10 Nov 2001 19:36:11 -0500 Hello all, Reggie has given me permission to post this incredible new product we got in last week, that I have been playing with daily!! It's called the HearthKit. It converts you own oven into a Hearth-style oven in seconds!! I have made over 6 pizzas, cheeseburgers, a wonderful chicken parmesan and some great breads in this so far. I made my breads w/o a pan and directly on the HearthKit and then today I made 3 loaves in breadpans on top of the HearthKit. They all came out incredibly!!! The pizza my boys are exclaiming is going to put the 'pizza man' out of business! LOL Here's my recipe I used for the breads. The first recipe is just a great Sandwich bread recipe adapted from King Arthur Flour, doubled. Then the second one is my Kamut Bread recipe, made w/ freshly ground Kamut Flour. Both of these are made in a nice mixer - I use the Bosch Concept and the Dimension 2000 Mixer and the Whispermill for my flour. You can see this great new product and my little review here: www.healthforyouministry.com/hearthkit.html FANTASTIC WHITE BREAD- GREAT FOR SANDWICHES! Sometimes it is nice to just have a great white bread recipe for special occasions- add raisins and cinnamon for a great change as well!- MAKES 1 LOAF, DOUBLE FOR 2 LOAVES 3 cups Unbleached All-Purpose Flour 1/2 cup whole milk 1/2 cup hot water * 4 tbs. cold-pressed oil, I used safflower 1 Tbs. honey 1 1/4 tsp salt 2 tsp SAF instant yeast Put all ingredients into your large mixer and begin kneading on speed 2, adding flour if needed until the sides of the bowl and the center post clear. Knead for 8 minutes. Transfer to an oiled countertop with oil on your hands and cover, let rest for ONE HOUR. Transfer to greased pans, preheat oven to 350 F and let rise until tops are 1-2 inches over the sides of the pans. Bake at 350 F for 30-35 minutes. Cool on rack. * the hot water balances the cold milk BEST KAMUT/WHEAT BREAD by Sandi Mill a canister of Hard White Winter Wheat. Mill 1/2 canister of Kamut Wheat In a large mixer bowl, on speed #1, mix well for a few minutes. 6 c. very warm water 2/3 c. honey 2/3 c. canola oil 2 TBSP. Real salt 3 TBSP. dough enhancer 2 TBSP. vital gluten 5 cups hard white wheat 3 TBSP. SAF Yeast Let this mixture rest in bowl with splash guard on for 20 minutes. Then add 4 cups KAMUT flour and keep adding more Hard White Wheat flour until the side begin to clear - knead for 8 minutes. Take out of bowl onto oiled counter with oil on hands and let rest, covered for 30-45 minutes. Preheat over to 350 F. When rising is complete, place dough into pre-oiled breadpans, I use the 8 inch pans from Norpro. Cover with a towel and let rise until the tops of the dough rise 1 inch above the sides of the pan. Bake at 350 F for 30-35 minutes, cool on cooling rack. This makes six 8 inch loaves of bread, 1.5 pounds each. Blessings of health to you all! Sandi Krakowski FREE SHIPPING THRU 12/25 !! www.healthforyouministry.com Email: sales@healthforyouministry.com Ph: 810-343-5388 Fax: 810-343-6400 --------------- MESSAGE bread-bakers.v101.n053.14 --------------- From: Reggie Dwork Subject: new bread machine cookbook Date: Sun, 11 Nov 2001 16:59:41 -0800 I have just gotten a new bread machine cookbook ... Four Seasons with the Bread Machine Baker by Elizabeth Harbison. This is a very nicely arranged cookbook ... by seasons. I have my first loaf in the bread machine now so I will give a more comprehensive review of both the loaf and the book next weekend. So far I have been enjoying reading it. The Tips for Using This Book in the beginning is very helpful and interesting to read. I was able to get a copy through Jessica's Biscuit ... www.ecookbooks.com So far I am very pleased with Beth's new book and the aroma wafting upstairs here in my house. Reggie (to be continued next weekend) --------------- MESSAGE bread-bakers.v101.n053.15 --------------- From: "Sonya Hardiman" Subject: BB250 Date: Wed, 7 Nov 2001 17:34:32 +1100 Hi all, I just bought a bread machine from a friend of mine whose moving overseas. But unfortunately she lost the manual of the machine. I've been trying to use it, but the mixing wheel doesn't want to turn. The brand is Breville (BB250). I used the Basic Bread mode and medium crust. If anyone could help me, that would be most appreciated. My email: brass_lisa@hotmail.com Thank you. --------------- MESSAGE bread-bakers.v101.n053.16 --------------- From: Nifcon@aol.com Subject: Honey vs Sugar Date: Sun, 4 Nov 2001 11:50:12 EST Ivan: The major reason why I use mostly refined sugar in baking bread and cakes is that refined sugar gives sweetness WITHOUT adding any flavour. I'm perfectly happy to use honey or unrefined sugar where a bread or cake is MEANT to taste of honey or unrefined sugar. The flavour of, for example, a brioche, is meant to be of bread, eggs and butter and the flavour balance of a brioche made with honey is different (not better or worse just different) and whether you prefer the classic version or one made with honey is a matter of taste (I prefer the classic version). The general rule of thumb I use is that the more elegant and subtle the bread the less likely it is that honey will be an improvement. And yes, I expect some disagreement from list members on this point. One thing that honey can do better than refined sugar is make sweet breads and cakes that stay moist for days - the glucose in the honey absorbs moisture from the air. John Wright Yorkshire England "That which does not kill us makes us stronger" --------------- MESSAGE bread-bakers.v101.n053.17 --------------- From: "betty hodge" Subject: honey vs. sugar Date: Sun, 4 Nov 2001 13:50:53 -0600 Ivan, I like to think honey is better for you but... it does leave more moisture in the bread and a slightly betterflavor, I think. Betty --------------- END bread-bakers.v101.n053 --------------- Copyright (c) 1996-2001 Regina Dwork and Jeffrey Dwork All Rights Reserved