Date: Sun, 27 Oct 2002 20:36:09 -0700 (MST) -------------- BEGIN bread-bakers.v102.n050 -------------- 001 - Reggie Dwork - lefse recipe 013 - "Larry & Emilie Dacunto" - Pliable Pizza Dough 014 - Jeff Dwork Subject: Win a HearthKit Oven Insert! Date: Sun, 27 Oct 2002 15:30:12 -0800 How would you like to win a HearthKit Oven Insert?? We are going to raffle off two on December 14. The Hearth Kitchen Company has generously donated two to us to make this raffle possible. The money collected will be put toward the bread-bakers and daily-bread web sites and mailing list maintenance charges. If you choose to enter send us $2 for each number you want. When I receive the money I will e-mail you a number. The more numbers you purchase the better your chances to win. Two winners will be chosen by random picking of the numbers. Please don't hesitate to enter frequently!! Please see the bread-bakers web site raffle page: http://www.bread-bakers.com/raffle.html for details and payment options. Here is some information about the amazing HearthKit Oven Insert: Whether you have a gas or electric home oven, HearthKit will help you to improve the quality of all foods you bake and roast. With HearthKit in your oven, you can: ROAST MEATS, Poultry, Vegetables, and Casseroles at higher temperatures for succulence of taste, color, and texture. BAKE European Style Artisan Breads with chewy, crisp crusts and deep color like those found in commercial bakeries. BAKE Professional Style Pizza at Home as if it came from a brick beehive oven. SLOW COOK Stews and Baked Beans to add a rich depth and fullness to your dinner menu. BAKE Pan Breads, Muffins, Cookies, and Pies, like those you've found in the best bakeries. LONG SIMMER Dishes for maximum flavor release. The key to a hearth oven's great results is its unique ability to absorb heat and redistribute it evenly. Once HearthKit is heated to the desired temperature, it tends to remain at that level creating a highly stable heat platform. Thus, three types of heat - conductive, radiant and ambient - work together allowing you to cook your usual dishes with superior results; meats and poultry cook evenly and quickly, retaining their juiciness while breads with fabulous crusts rise to their fullest volume. So, you can possibly win this wonderful Oven Insert and keep it for yourself, give it to someone you love for a gift or whatever you prefer to do with it. Jeff and I have one and we love it and use it frequently!! So, enter early, enter often and good luck to you!! --------------- MESSAGE bread-bakers.v102.n050.2 --------------- From: "Linda Blauert" Subject: bread machines Date: Sat, 26 Oct 2002 21:25:01 -0700 I'm wondering if you have a source from a bread machine that makes SQUARE loaves. My 83-yr old Dad makes bread all the time, and cuts it to fit his tupperware. Any ideas would be appreciated. Linda Blauert Sedona, AZ --------------- MESSAGE bread-bakers.v102.n050.3 --------------- From: Susan Gable Subject: Re: Signe's Heaven Bound Cafe Date: Fri, 18 Oct 2002 07:17:48 -0400 I don't know about the bread, but I know you can make french toast from a sandwich as well as from a single piece of bread. Susan >From: Andyfrog@aol.com >Subject: Re: Signe's Heaven Bound Cafe >Date: Sun, 13 Oct 2002 07:58:31 EDT > >... But my absolute favorite breakfast there was a fruit filled >French toast. I've had blackberry, blueberry, and raspberry. I cannot >figure out what kind of bread she uses and how she gets the fruit in the >middle. --------------- MESSAGE bread-bakers.v102.n050.4 --------------- From: "Lisa" Subject: to: Stephan Twiss re: Breadman machine Date: Fri, 18 Oct 2002 06:18:40 -0500 Stephan, I did some searching for you. There is a site (URL listed below) where you can go and post your request for a manual for your particular machine. You can also probably order one from Salton/Maxim, the company who makes the Breadman breadmaker machines. Hope this helps you. Lisa (I believe usually a breadmaker recipe says "add ingredients in order listed") http://www.instruction-manuals.co.uk/wanted.htm Salton/Maxim: 1-800-233-9054=20 --------------- MESSAGE bread-bakers.v102.n050.5 --------------- From: CarefreeCN@aol.com Subject: Question about feeding starters Date: Fri, 18 Oct 2002 08:33:34 EDT Hi, I have a raisin starter and a yogurt starter needing to be fed today, can't get to the store so have a question - I've been feeding it with bread flour and have no more - can I feed the starter with King Arthur all purpose flour today - until I get to the store tomorrow? Thank you all for your help with all my questions. I'm a novice baker and have learned so much from all of you. Cheerie Nelson CarefreeCN@aol.com --------------- MESSAGE bread-bakers.v102.n050.6 --------------- From: Larry Klevans Subject: Breadman Instructions Date: Fri, 18 Oct 2002 13:09:32 -0400 For Steven Twiss: Try Breadkid at 1-800-233-9054 for parts, etc. for Breadman ABM. Order of ingredients: all liquid ingredients first, then the solid materials, then the yeast. With my Breadman TR-2200C, I have been adding extra flour during the early stages of kneeding to get the "ball" of dough. Larry from Marylsnd --------------- MESSAGE bread-bakers.v102.n050.7 --------------- From: "Raymond Kenyon" Subject: Ovens Date: Fri, 18 Oct 2002 13:06:23 -0500 I have to buy an electric range. Is a convection oven better for bread baking? --------------- MESSAGE bread-bakers.v102.n050.8 --------------- From: Ewdeitz@aol.com Subject: ingredient order Date: Sat, 19 Oct 2002 13:15:20 EDT Re the order for putting ingredients into a breadmaker: Put in all the liquids first, including the sweetener and the salt, then add the dry ingredients. Next, make a well on top and put the yeast in there. (The yeast should never come into contact with the salt). that's it! Esther --------------- MESSAGE bread-bakers.v102.n050.9 --------------- From: "Jazzbel" Subject: Fruit-filled french toast. Date: Sat, 19 Oct 2002 19:21:27 -0400 Having never seen the french toast, I venture to say: Get some firm dough Italian bread or perhaps Vienna Bread. If the dough is on the sweet side, use Challah. Get the fruit filling and make swirl loaf, then bake the loaf. It may be much easier to call the bakery and find out how they fill the french toast. They will tell you if you reveal that your elderly relative in the far east has a last wish before going into surgery. :-)) Make the french toast with wine, eggs, cinnamon only == no milk. Later, Jazzbel --------------- MESSAGE bread-bakers.v102.n050.10 --------------- From: Sisbecki@aol.com Subject: Subject: TR444 manual/help needed Date: Sat, 19 Oct 2002 22:46:50 EDT To Stephan Twiss (Digest bread-bakers.v102.n049): I do not own a Breadman Breadbaker TR444, but I do have a hardbound bread machine cookbook The Breadman's Healthy Bread Book, written by George Burnett, the originator of the machine. The publisher is Morrow Books and it is copyrighted for 1992. I procured it from my local GNC health food store and I love it! Each of his recipe instructions says (basically) "Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last." Since every ingredient listing in the book starts with a liquid measurement and ends with the yeast as the last item (except for topping ingredients), I think it's safe to say that you should put your ingredients into your Breadman machine in that order. There is a toll-free number and address near the back of my book which you may find helpful in your attempt to obtain a manual for your machine: 1-800-233-9054 The Breadman, 655 South Orcas, Seattle, WA 98108 Becki Jameson --------------- MESSAGE bread-bakers.v102.n050.11 --------------- From: Barbara Jester Subject: Re: fruit-filled french toast Date: Mon, 21 Oct 2002 10:27:04 -0800 There is a recipe for Blueberry Stuffed French Toast at http://www.acadia.net/guest/maplesinn/bluebery.html Barbara Goshen, Indiana --------------- MESSAGE bread-bakers.v102.n050.12 --------------- From: Lobo Subject: lefse recipe Date: Tue, 22 Oct 2002 09:57:16 -0700 Someone said they'd gotten a lefse iron and were going to make lefse. (I get my lists confused sometimes, but think it was this one.) Following is my Aunt Ethel's recipe (which is probably Grandma's ... a Norwegian immigrant). Ethel usually cooked the potatoes while making dinner, then spent the evening making lefse. In our house, it was a family affair, with Dad and at least one kid helping. I know there are those who think that lefse should be as thin as possible and take great pride in that. We like it a bit thick (about /8"). That's because we lay a piece on the dinner plate (it's about that size), top it with lutefisk, mashed potatoes and melted butter, roll it up and eat it like a burrito. Another way to serve it is to spread it with butter and sprinkle on white or brown sugar. Heaven!!! Great treat for kids. AUNT ETHEL'S LEFSE 3 c. mashed potatoes (2 qt. kettles, almost full) about 1 c. flour salt to taste Add a little cream or milk while finishing mashing the potatoes. Cool completely before adding flour or dough gets sticky. (Some of this is by feel and takes a little practice. It has to hang together, but you don't want to add too much flour.) Never add more flour during rolling other than some on the pastry cloth. Although many people are proud of how thin they can get it rolled, we like it thick enough to hold mashed potatoes, lutefisk and melted butter rolled in it like in a tortilla ... about 1/8". Bake on lefse iron or at about 375 F on electric fry pan (or whatever heat it takes on a griddle or fry pan on the stove not to burn). It should look like a tortilla with lovely brown spots. If the spots are too pale, it's not done, if black, too burned. Lefse must be turned once like pancakes. To turn it, we always used a long flat stick which was thin at one end. A shade slat with the end sanded down thin at the end would work. The end should be square, not pointed, but with the corners sanded off slightly. Slide the stick under the center of the lefse, lift, lay one edge down at the edge of the lefse iron. Gently lay the under half down to the center, then rotate the stick to gently roll the top half out to the other edge. Or just make them small and use a pancake turner. Lay between dish towels to cool. Freeze w/waxed paper between each piece or use immediately (or sooner -- if you just can't wait!). --------------- MESSAGE bread-bakers.v102.n050.13 --------------- From: "Larry & Emilie Dacunto" Subject: Pliable Pizza Dough Date: Sat, 26 Oct 2002 11:08:57 -0700 I just saw the message from last Spring about trying to make pliable pizza dough and after checking the next couple of months never saw what I think is the real answer to soft pizza dough. The amount of protein (gluten) in a flour affects its stretchiness (as well as chewiness). Regular flour has about 12% gluten, bread flour has about 14%, cake and pastry flour much lower. For very pliable, stretchable pizza dough, the kind you can throw in the air and it stretches out, use "Italian Style 00" (double 0) flour. It can be bought in specialty shops or ordered from The Baker's Catalogue. Its gluten is about 8%. I have used it many times and can assure you that you can toss and stretch this dough in the air like a pizza pro. I have read that you can achieve the same low gluten content by mixing some cake flour with regular flour, but I have never tried that. If you want to keep the pizza thin, like a true Neapolitan pizza, then after the first rise, stretch it out (either by pressing and stretching, flipping in the air, or with rolling pin), dress it immediately with toppings, and pop quickly into the hottest oven you can achieve because the heat stops the dough from rising further. If you have a pizza/baking stone, start the oven with it already installed so that it heats with the oven. (N.B. some baking stone instructions tell you otherwise, probably from lawyers' fears about accidents). When baking in the oven, I put my pizza dough on parchment paper, which is on top of a rimless baking sheet. Then I can quickly and easily slip it right onto the baking stone in the oven. If you want, you can remove the parchment paper after the first few minutes. You can also cook the pizza for a few minutes before dressing it with toppings. This is especially important if the type of topping would otherwise burn, like fresh basil. Perhaps steaming this undressed pizza will also help its crispiness. Because professional pizza ovens are usually set from 600 to 700 degrees F, and our home ovens cannot usually get above 550 degrees, I have often made pizza, breadsticks, focaccia and calzones on my BBQ grill placed on the highest setting. There is no need to pre-heat the BBQ grill because it gets so hot so quickly and cooking outside keeps the kitchen cooler on hot summer days. On the BBQ grill, I use baking sheets, without parchment paper, but haven't yet tried my pizza stone. Note however, that the heat can get so intense that I once ruined the Teflon cover on one baking sheet. I also remove the baking sheet partway through the baking in order to get the very crispy and dark crust of the authentic Neapolitan pizza. --------------- MESSAGE bread-bakers.v102.n050.14 --------------- From: Jeff Dwork Subject: Build your own tortilla press Date: Sun, 27 Oct 2002 19:12:36 -0800 Brian Wood's drawing and directions for building a tortilla press and a photo of a press built by Frank are on the bread-bakers web site. The link is: http://www.bread-bakers.com/tortilla-press.html We have added a new page - "helpful links" - to the web site. The tortilla press is the first link, more will be added soon. Jeff --------------- END bread-bakers.v102.n050 --------------- Copyright (c) 1996-2002 Regina Dwork and Jeffrey Dwork All Rights Reserved