Date: Sun, 5 Jan 2003 00:16:08 -0700 (MST) -------------- BEGIN bread-bakers.v103.n001 -------------- 001 - - covered unglazed clay baking pans 007 - Lois Silverman Subject: Re: Jewish Corn Bread & Knives Date: Sun, 29 Dec 2002 04:18:03 -0500 hi to all, concerning jewish corn bread - I wrote A Treasury of Jewish Holiday Baking and while I did include an entire chapter JUST ON YEAST breads, I confess, I left out Corn Bread as to me, it is simply another version of rye bread (which I did include). In Montreal, where great Jewish bakeries abound, corn bread is simply a great rye bread WITHOUT rye seeds in it - but certainly a sour started bread and sometimes, with some cornmeal on the bottom - but that is only used on the peel to facilitate the bread sliding into the oven. The crust is deep golden, the bread is a large round or sometimes stumpy long loaf - like a bulbous bullet - and it is a great bread - almost a dense white rye. George's (George Greenstein) corn bread is as classic a jewish bakery corn bread as you will find -but it seems to be more of a matter of definition. I think people LIKE the IDEA of CORN bread - but are always surprised to find out no corn nor cornmeal is usually in it. In Montreal, most folks woulds say corn bread is a rye that is slightly whiter than regular rye (which is more gray), quite sour, dense, and usually fashioned in bigger loaves than rye bread (which is made long and reserved for the deli trade who like that shape for their famed Montreal smoked meat sandwiches). Re: bread knives - I have tried a ton of them - and the best one, to my mind, is Lamson Goodnow or Lamson Sharp serrated bread knife - It is the sharpest (and stays sharp) bread knife I have ever used (having tried the Montana et al) and is simply a gorgeous knife. Happy new year to all, happy baking, Marcy Goldman Head Baker www.betterbaking.com --------------- MESSAGE bread-bakers.v103.n001.2 --------------- From: Nifcon@aol.com Subject: Stoneware Date: Sun, 29 Dec 2002 06:45:07 EST Randy: The term "stoneware" doesn't mean anything other than pottery fired at higher temperature than "earthenware". Stoneware is tougher and less porous than earthenware but it may be glazed or not at the whim of the manufacturer. I have , for example, a stoneware salt container, made to order by a local potter, which sits permanently on my bench, and is iron-glazed on the outside but inside, to help stop the salt clumping too much, it is unglazed. John --------------- MESSAGE bread-bakers.v103.n001.3 --------------- From: Nifcon@aol.com Subject: Dough improver source Date: Sun, 29 Dec 2002 06:54:16 EST June: Lakeland - http://www.lakelandlimited.com/ - sell Lora Brody's "Dough Improver" and "Dough Relaxer". I do not need, have not tried, and do not endorse either product. John --------------- MESSAGE bread-bakers.v103.n001.4 --------------- From: "Margaret G. Cope" Subject: Crusty Rolls Date: Sun, 29 Dec 2002 07:00:54 -0500 Linda Grande's Crusty Rolls (bread-bakers v102.n058.6) is a wonderful recipe to make in about 4 hours..It received great compliments from our extended family over the holidays... To add a little "depth" to the flavour I added some sour dough starter and a bit more salt. I also put the risen rolls in the refrigerator when I wanted to bake them a little later. Thank you Linda...and Happy New Year to all. --------------- MESSAGE bread-bakers.v103.n001.5 --------------- From: FREDERICKA COHEN Subject: buttermilk bread Date: Sun, 29 Dec 2002 04:25:39 -0800 (PST) I am looking for a bread recipe that uses buttermilk (preferably dried) as a liquid. The bread I want is not a "delicate" loaf but something with body. Thanks, F.S. Cohen --------------- MESSAGE bread-bakers.v103.n001.6 --------------- From: Ellen Lee Subject: covered unglazed clay baking pans Date: Sun, 29 Dec 2002 11:30:53 -0500 Randy, I wonder if what you are looking for is a romertopf. I bought two of them at a Williams-Sonoma store several years ago, and I just checked the website and found that they now offer it in the 4 qt. size only. It can be used for baking bread or for unbeatable roast chicken or a host of other things. Check this URL if you're interested: http://ww1.williams-sonoma.com//srch/name.cfm?imgs=on&src=hme&rootcat=shop&str=romertopf&x=8&y=6 If you're looking for something strictly for bread baking, King Arthur offers unglazed clay covered baking pans in two styles: a dome-shaped 11" diameter x 8" high cloche and a long 14.5" x 5 1/8" x 7" high Italian loaf style. Both are on page 8 of the 1/03 catalog, or shop online at http://www.bakerscatalogue.com On the same page is an intriguing pan called a Steaming Baking Master, but it isn't clay. Regardless of what you select, it'll cost you about $50.00. Consider it a lifetime investment and it doesn't hurt so much. I wouldn't think of baking bread in anything other than the unglazed British-made unglazed clay bread pans I bought about 20 years ago. They are well seasoned with an accumulation of layers of baked-on shortening, and bread just slips out. I wash them once in awhile with plain water and don't soak them. King Arthur has them, too, on page 7 of the same catalog, but they aren't the same pans as the ones made in England that I no longer can find anywhere. I have no connection with either Williams-Sonoma or King Arthur other than via my credit card. Ellen --------------- MESSAGE bread-bakers.v103.n001.7 --------------- From: Lois Silverman Subject: Jewish Corn Rye--left out yeast Date: Sun, 29 Dec 2002 13:41:06 -0500 I left out the yeast in recipe I posted last week for Jewish corn rye bread--machine made. >1 1/8 cup water >1 1/2 tablespoon oil >2 1/3 tablespoon honey >1 1/2 teaspoon caraway seeds >1/2 teaspoon salt >1 1/2 to 3 tablespoon gluten >2 cups flour >1/3 cup corn meal >2/3 cup rye flour > >Use whole wheat or basic bread machine cycle AND use 2 teaspoons yeast Thanks Lois Silverman [[ Editor's note - the web site copy of the digest has been corrected. ]] --------------- MESSAGE bread-bakers.v103.n001.8 --------------- From: "s.reinhart" Subject: Testers needed--again! Date: Sun, 29 Dec 2002 14:33:43 -0500 Dear Everyone, Well, the time has finally come to test the recipes for my next book. This one is on pizza (tentative title: "My Search for the Perfect Pizza"). So many of you jumped in to help with "The Bread Baker's Apprentice" that I'd love to recruit as many as possible to dive in again. There won't be as many dough recipes in this book and most will require toppings and such, but I'm hoping the results will be worth your effort. In most cases, but not all, you will need either a pizza stone, Hearth Kit, tiles, or a ceramic hearth of some type. Some recipes will not require this, just a baking sheet pan. The book will explore pizzas of many styles, including deep dish, thin crust, Neapolitan (Napoletana), focaccia, Sardinian, grilled, and even some out of the box variations too wild to mention here. As before, I can only offer you mention in the acknowledgments (I did screw up and accidentally left one name off the list in the last book--sorry Bob--and mis-spelled one name, but did manage to thank over 100 of you). I will not be able to get free copies, sorry, but will be happy to pass on whatever discount I can when the book comes out, which should be towards the end of 2003. Responsibilities will be to make the recipe (one per person with each recipe getting tested by at least 3 testers) and then you will need to fill out a questionaire that will be e-mailed with the recipe. I'll need fairly fast turnaround, about two weeks, so please only volunteer if it will be convenient for you. Please respond directly to my e-mail address if you want to volunteer: I will begin sending out recipes in a few weeks. Thanks so much, in advance, for being such a great and enthusiastic resource and also for all your previous support. Best Regards, Peter Reinhart --------------- MESSAGE bread-bakers.v103.n001.9 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Spring Onion Bread Date: Sun, 29 Dec 2002 14:39:21 -0600 There is a recipe for this in Flatbreads and Flavors (by Alford and Duguid) which is very reliable and a lot of fun to make. I'll try to remember to get the recipe for you when I'm home with my cookbooks again. Diane Brown brown_d@kids.wustl.edu --------------- MESSAGE bread-bakers.v103.n001.10 --------------- From: Cjconrad84@aol.com Subject: seeking black pepper bread with walnuts Date: Sun, 29 Dec 2002 15:51:23 EST I would like Jacques Pepin's recipe for Black Pepper Bread with Walnuts. It was on PBS in our area in February. Thank you. --------------- MESSAGE bread-bakers.v103.n001.11 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: Happy New Year... Date: Sun, 29 Dec 2002 22:16:35 -0500 (EST) I'd like to take this opportunity to thank Reggie and Jeff Dwork for all of the hard work they do to keep us all baking. This list has become an integral part of my life and I have made several very good friends as a result of being a member of this unique group. Happy New Year to you, Reggie and Jeff, and to all of you great bakers out there. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n001.12 --------------- From: "Joanie Martin" Subject: Yeast measurements Date: Mon, 30 Dec 2002 10:52:48 -0500 I buy the large bag of SAF instant yeast. Could someone please tell me how to convert from a recipe which calls for 1 pkg. yeast? What is the measurement in a pkg of active or fast rising yeast and do I use 1/4th less of the SAF instant? --------------- MESSAGE bread-bakers.v103.n001.13 --------------- From: Kathleen Subject: Crunchy Peanut Rolls Date: Mon, 30 Dec 2002 18:43:34 -0500 This looks like a good variation on caramel rolls. kathleen * Exported from MasterCook * Crunchy Peanut Rolls Recipe By : Fleischmann's Active Dry Yeast package, 2002 Serving Size : 18 Preparation Time :0:00 Categories : Breads Buns And Rolls Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water -- (100 to 110F) 2 envelopes Active Dry Yeast 1/2 cup warm milk -- (100 to 110F) 1/2 cup butter or margarine -- softened 1/2 cup sugar 1 teaspoon salt 4 1/3 cups all-purpose flour 1 egg -- large 1 cup sugar 2 teaspoons ground cinnamon 2 tablespoons melted butter or margarine ***PEANUT-HONEY TOPPING*** 1/3 cup firmly packed brown sugar 2/3 cup honey 1 1/2 cups coarsely roasted peanuts Makes 18 rolls Peanut-Honey Topping: Combine brown sugar and honey. Pour into 2 (9-inch) round pans. Sprinkle with 1 1/2 cups coarsely roasted peanuts. Place water in a large bowl. Sprinkle in yeast, stir until dissolved. Add warm milk, 1/2 cup butter, 1/2 cup sugar, salt, and 1 1/2 cups flour, blend well. Stir in egg and enough remaking flour la make a salt dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let sits in warm, draft-free place until doubled in size, about 1 hour. Punch dough down; divide in half. On lightly floured surface, roll each into 14 x 9-inch rectangle. Brush with melted butter. Mix 1 sugar and cinnamon; sprinkle evenly over dough. Beginning at short and, roll up tightly as for jelly roll. Pinch seams to seal. Cut into 1-inch slices; place cut sides up in prepared pans. Cover; let the in warm, draft-he place until doubled in size, about 40 minutes. Bake at 350F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v103.n001.14 --------------- From: Ngozi Osuji Subject: communion bread Date: Tue, 31 Dec 2002 04:17:36 -0800 (PST) Could you please give me information on the best machine (or other equipment) for making communion bread, the makers and cost. I will also like to have a cost effective recipe. Thanks N. Osuji --------------- MESSAGE bread-bakers.v103.n001.15 --------------- From: fred smith Subject: Re: Jewish Corn Bread Date: Tue, 31 Dec 2002 20:41:24 -0500 In bread-bakers v102.n059.4 ... > From: Epwerth15@aol.com > Subject: Re: Jewish Corn Bread > Date: Sun, 22 Dec 2002 09:43:06 EST > > In answer to Kathy's question about Jewish Corn Bread...no it does not > contain cornmeal at all, although it may be baked on a sprinkling of > cornmeal on the baking sheet. It's basically Rye Bread, usually with > caraway seeds. This recipe is from Helen Witty's "Better Than Store > Bought." Hope it's what you're looking for. Thanks for the recipe! One or two others posted essentially the same recipe, and they looked so intriguing that I decided to make it. Made a couple of trivial modifications to it (depending on the supplies I had on hand), and it resulted in one superb batch of rye bread! Made some homemade turkey/noodle soup (stock from thanksgiving turkey leftovers) and the two went wonderfully together. I've had no luck making GOOD rye breads for years. This past year I've been "cheating" by using some of the rye flavor enhanders that King Arthur sells, and have gotten some good loaves. But this one is every bit as good! ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ------------------ --------------- MESSAGE bread-bakers.v103.n001.16 --------------- From: torosebud1@webtv.net (Rose) Subject: Sourdough bread not rising Date: Thu, 2 Jan 2003 11:41:17 -0600 (CST) I am just learning about sourdough breads. I have gotten some starter and books from Ed Wood. So I jumped right in and got the starter going and made my first batch of regular bread and it handled great. It appeared like it was going to rise quite well only it didn't. So I am wondering what part of this picture I am missing. The culture activated very rapidly so I split it in half and activated 2 jars instead of 1 and it only took 48 hours. I then prepared the culture for baking which took another 18-24 hours. The dough handled great and responded well. But that is as far as it went. It seemed to run out of energy. The recipe said to let it proof for 2-3 hours. I let it go for almost 8 and hardly got a rise out of it. When starting a new type of bread I always follow the directions to the letter and I know I'm close but just missing some detail. Thanks for any pointers. --------------- MESSAGE bread-bakers.v103.n001.17 --------------- From: Paige_Everhart@rge.com Subject: Frisian sugar bread in Clayton Date: Fri, 3 Jan 2003 09:49:01 -0500 JoyceR wrote: >>I found this recipe in The Complete Book of Breads by Bernard Clayton. It is from 1973, and I believe it is out of print. I think I have read that they are going to reissue the book though.<< The recipe is also in the new edition (Bernard Clayton's New Complete Book of Breads), which has been out for several years. Strangely, though, it's not listed in the index, at least in my copy. But the recipe is in the "White Breads" chapter. Paige Rochester, NY --------------- MESSAGE bread-bakers.v103.n001.18 --------------- From: Irene Guevara Subject: sourdough starter Date: Sun, 29 Dec 2002 02:54:03 -0800 (PST) Hi Reggie-- I've been a fan of the baking website for over a year now, and have gained all sorts of terrific information and insights into bread baking. Thanks so much for keeping the list going! I also have a question -- I just received Nancy Silverton's Breads from the La Brea Bakery. I'd love to make the grape starter, but I live in Burkina Faso, West Africa, and grapes are extraordinarily rare here. We do, however, have raisins (imported from France). Are there any good alternatives to the grapes? I also have an excellent starter (from Peter Reinhart's book) that's been going for several months -- could I just substitute this for the "white starter" in Silverton's book? Thanks for your assistance. Best regards, Irene Harris --------------- MESSAGE bread-bakers.v103.n001.19 --------------- From: Ellen1947ET@webtv.net (E Taylor) Subject: Monk's Bread Date: Thu, 2 Jan 2003 12:15:37 -0500 (EST) Please advise a source for Monk's bread. Previously I had purchased the bread from Kroger's in Pennsylvania or New York and the bread was baked by the Monks in the area. I am willing to attempt making the bread if you have a recipe. Thank You, Ellen Taylor --------------- END bread-bakers.v103.n001 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved