Date: Sat, 11 Jan 2003 02:17:12 -0700 (MST) -------------- BEGIN bread-bakers.v103.n002 -------------- 001 - "Karen Mays-Wolke" Subject: ovens Date: Sat, 4 Jan 2003 16:17:12 -0800 Dear Bread-bakers, I bake lots of sourdough bread, currently using an electric oven. I will be getting a new oven soon and have considered a gas range (for the gas cooktop advantages) but wonder about baking bread in a gas oven. I will not pay the extra for dual fuel range. Can any of you tell me about baking bread in a gas oven (non-convection). Since bread baking is what I do best, I want a range that will bake bread well and that is my first priority. Thanks for any advice you can give. Karen Wolke --------------- MESSAGE bread-bakers.v103.n002.2 --------------- From: Subject: Re: Corn rye and buttermilk Date: Sun, 5 Jan 2003 05:45:27 -0500 CORN BREAD crazy!!!! Yikes. Silly me. I DO have a corn bread recipe. It is in my new cookbook The Best of Betterbaking.com I posted it at the website, www.betterbaking.com for any of you that wish to try it. It is a nice balance of rye and white flours with a touch of cornmeal - It is a new york style corn bread (from a Montreal baker). And to Frederika (the challah lady !) - Beth Hensperger has one of THE BEST buttermilk breads in her cookbook. I have a version of it at the website but Beth's is about the nicest one I have ever made. Best wishes for the new year to all, Marcy Goldman head baker, Baker Boulanger or betterbaking.com --------------- MESSAGE bread-bakers.v103.n002.3 --------------- From: Brown_D@pcfnotes1.wustl.edu Subject: Re: Spring Onion Bread Date: Sun, 5 Jan 2003 11:27:27 -0600 This is the spring onion bread with cooked flour dough that I mentioned last week. I'm sorry, but I've deleted the post which said who was looking for it. I hope it find you anyway! Xichuan Pepper Bread from Flatbreads and Flavors by Jeffrey Alford and Naomi Duguid 3 Cups unbleached all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 C boiling water 1/2 C plus 2 Tablespoons cold water 4 teaspoons peanut oil 1 teaspoon Xichuan (Szechuan) peppercorns, dry roasted and finely ground* 1 Cup finely chopped scallions or 1 Cup finely chopped garlic chives They call for a food processor, but I know I have made this in a 5Q Kitchenaid mixer without problems. Stir or sift dry ingredients together, or pulse in the bowl of a food processor. Processor: With processor motor running, pour boiling water in first, then the cold, and process until mixture forms a ball. Process an additional minute, then turn dough out, knead briefly, and let sit, covered, 15 minutes. Mixer: With dough hook and speed on medium, add first the boiling water then the cold as above (use a splash guard and don't get scalded by the hot water!). Knead until dough comes together, and the a little longer; the dough should be very elastic and feel slick. Again, turn out, cover and rest 15 minutes. Start to heat up one or two heavy skillets over medium heat. Brush lightly with oil (using a paper towel or cloth carefully to avoid scorching yourself). Divide dough into 8 pieces. Roll each into an 8-inch circle. Spread with 1/2 teaspoon peanut oil, sprinkle with 1/8 teaspoon Xichuan pepper, and 2 tablespoons of the scallions or chives. Roll the bread up like a jelly roll, keeping the roll as tight as you can as you go. Next, coil the roll up into a tight flat spiral, pinching to seal the end to the rest of the disk. (The trickiest part of that is to understand what it means to roll the already rolled dough from a tube or cylinder into a disc. It does make sense when you have the dough in front of you. Sorry, with the digest format I can't include a picture.) Use a rolling pin to flatten the bread to 1/4 inch thick and 6 inches diameter. Patch any small holes in the dough if the filling threatens to leak through. Lower the heat under the skillets to medium-low and add a bread to the pan. Cook until the bottom is flecked with light brown spots, then flip and cook on the other side until done. This takes 3-4 minutes per side. For me it worked well to use both pans at once and it took about equally long to flatten, fill, roll and coil each bread as to cook the previous one. Keep covered and warm until read to serve. By the way, this bread freezes well for later use, although the texture of the scallions suffers a little. *Xichuan or Szechuan pepper is the red hull of a tiny fruit (no relation to black pepper or to american peppers), and you can buy it in a chinese grocery. It loses its flavor quickly after grinding, so is only sold whole, never powdered. In the highest-quality product, there will not be much of the small shiny black seeds that you'll want to pick out before using the spice. The cleaned pepper hulls can be lightly dry roasted in a heavy skillet without oil until they begin to smell fragrant but not scorched, then ground up in a pepper mill, coffee grinder, even a mortar and pestle will do. I like to use a "Good Grips" brand peppermill for grinding whole spices, because it's easy to fill with just a teaspoon to a few tablespoons of a spice and works well. If you can't find it, a sprinkle of black pepper to taste would probably also be fine. Diane Brown brown_d@kids.wustl.edu --------------- MESSAGE bread-bakers.v103.n002.4 --------------- From: Gems04@aol.com Subject: italian garlic rolls Date: Sun, 5 Jan 2003 12:58:05 EST Hi thank you for a great web site. I would like to make the Italian style rolls that the Italian restaurants make. After they are baked, they put the oil, garlic and cheese over them. Can any one help me with the recipe for the rolls? I was told that the dough is not the same as they use for their pizza and that it was a bread dough. Thank you for any help. HELP. gene --------------- MESSAGE bread-bakers.v103.n002.5 --------------- From: "Mike Avery" Subject: re: Communion bread Date: Sun, 05 Jan 2003 11:04:18 -0700 On 31 Dec 2002 Ngozi Osuji wrote: > 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. Different churches have different sorts of communion breads or wafers. Some have a thin translucent wafer of unleavened bread, often with a raised area in the form of the cross. Making these can be difficult. Other groups use any unleavened bread. And one or two groups I've been in just used whole wheat bread fresh from a bread machine. To some people the spirit and intent are more important than the form. In this area, many of the Episcopal churches have a member bake an unleavened whole wheat bread, which is broken as it is given to communicants. Here is a recipe that my wife likes a lot. Title: Whole Wheat Communion Wafers Keywords: communion wafers, bread 6 cups whole wheat flour 2 teaspoons baking powder 1 tablespoon salt 2 teaspoons baking soda Sift well and add every thing else. 1/2 cup brown sugar 4 tablespoons Honey 1/2 cup shortning 2 cups warm water Mix well. If dough seems too dry to roll sprinkle with a few more drops of water. Sprinkle white flour on board (not whole wheat it sticks to your hands) Using a hand full of dough roll or pat a round about 1/4 inch thick. Each round should be about the size of a 1 pound coffee can lid. Using a sharp knife or a pizza cutter make a cross on the top. Do not cut completely through. Bake at 350 F on a lightly greased cookie sheet, 8 to 10 nminutes. The rounds should be light brown on the bottom and bounce back to your touch. Let the rounds cool completely before storing them in Ziplock bags. Freeze to store. From the kitchen of Mike Avery (mavery@mail.otherwhen.com) As a closing note, a friend of my wife's gave her the recipe. While I have saved the recipe, I have not used it. Mike --------------- MESSAGE bread-bakers.v103.n002.6 --------------- From: "Mike Avery" Subject: Re: Sourdough bread not rising Date: Sun, 05 Jan 2003 11:13:34 -0700 On 2 Jan 2003 torosebud1@webtv.net (Rose) wrote: > 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. Sadly, without a recipe and an idea of what you did, it's hard to make suggestions. Why don't you post your recipe and what you did, and we'll go from there. You could send me that information directly, and I'll answer you more quickly. > 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. As a side note, I like Dr. Wood's first book, "World Sourdoughs from Antiquity" much better than his more recent books. The first book was simpler, more straightforward, and less likely to confuse someone new to sourddough. The usual reasons for failure to rise are using a starter that is not fully active, rising the bread a a temperature too high (above 95F) or too low (below 65F or so), and letting the surface of the bread dry out. Letting the surface dry out acts like a girdle and keeps the bread from rising. My test for whether a starter is ready to be used is, will it at least double in size after it is fed? Different starters will reach this point in different amounts of time, but if the starter can't double itself, it surely won't raise your bread. You mention other baking, so I am reluctant to comment that all the usual things that keep any other bread from rising apply here. Too little riser, too dry a dough, and so on. Mike Mike Avery MAvery@mail.otherwhen.com --------------- MESSAGE bread-bakers.v103.n002.7 --------------- From: "Mike Avery" Subject: Re: Sourdough Starter Date: Sun, 05 Jan 2003 11:26:58 -0700 On 29 Dec 2002 Irene Guevara wrote: > 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? You can certainly use Peter Reinhart's starter. My strong suggestion is don't use grapes, cabbage leaves, raisins, or other flora or fauna in your starter. And don't use baker's yeast either. An established sourdough starter one of about 3 yeasts and one of about 5 lacto bacillus bacteria have formed a symbiotic relationship. (Dr. Michael Gaentzle, a German microbiologist and sourdough researcher says that he has never seen a stable culture that didn't have LActo bacillus san franciscus in it... the bacteria first identified in the San Francisco sourdough cultures, so the number of types bacteria that will work in a sourdough culture may be smaller than previously thought.) These organisms dominate by orders of magnitude. The lactobacillus bacteria produces many chemicals that keep away, or kill, other bacteria. They also raise the ph of the starter so most yeast can not survive in the culture. In San Francisco Sourdough cultures, the yeast refrain from eating maltose (if memory serves), leaving it for the bacteria. The dead yeast are, I am told, eaten by the bacteria. Where am I going with all this? Basically, the yeast that are on the surface of grapes, cabbage leaves, and so on are not the right kind of yeasts to start a stable culture. These yeast will give you a great start, then the culture will slow down, and then speed up again. What has happened is the yeast from the grapes die off, the culture slow, and then the yeast that should have started the culture come into their own. Basically, it takes less time to just start a culture with flour and be done with it. Similarly, the ph of the starter is high enough that bakers yeast will not survive more than two refreshments if added to an active culture. Also, before you can get a stable culture going, any bakers yeast in it will have to die off. The last comment is that folklore has it that you "catch a culture from yeast in the air". Sadly, this doesn't seem to be quite true. When researchers sterilize the water and flour, the success rate is MUCH lower than when the flour and water are not sterilized. Most current sourdough afficiandos feel that the critters are on the grain, and that using whole wheat or rye grain, stone ground, and unbleached enhances the chances of starting a culture. Hope this helps, Mike --------------- MESSAGE bread-bakers.v103.n002.8 --------------- From: Pat Subject: re: seeking black pepper bread - pepin! Date: Sun, 05 Jan 2003 11:59:37 -0800 Cjconrad84@aol.com wrote: > seeking black pepper bread with walnuts Two recipes -- Black pepper Bread and how to build a proof box I've not had luck with rye bread. -paT * Exported from MasterCook * Black Pepper Bread with Walnuts Recipe By :Jacques Pepin Serving Size : 0 Preparation Time :0:00 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon active dry yeast or 2 cakes fresh (0.6 oz each) 1 3/4 cups water -- warmed to 100 F 2 teaspoons dark molasses 2 1/2 cups bread flour -- (13 ounces)(organic preferred) 2 cups rye flour -- (10 ounces) 2 tablespoons cocoa powder -- unsweetened 1/2 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon coarsely ground black peppercorns -- (crushed with the back of a skillet) 1/2 cup broken walnuts Stir the yeast with 1/2 cup of the warm water and the molasses in the bowl of a mixer with a dough hook, and proof for 10 to 15 minutes. Meanwhile, mix the bread flour, rye flour, cocoa powder, baking powder, salt, and pepper in another bowl. Add to the yeast along with the remaining 1 1/4 cups of warm water. Mix on low or medium speed with the dough hook for 2 to 3 minutes to develop the gluten in the flour. There is no need to work the dough additionally by hand; the dough hook kneads it sufficiently. Dump the dough onto the table, add the walnuts and mix them in by hand, adding a little extra flour, if needed, to alleviate stickiness. return the dough tot he bowl, cover with plastic wrap, and let rise for about 1 1/2 hours at room temperature. The dough should double in volume. Gently lift and push down on the dough to deflate it. Line a cookie sheet with a reusable nonstick baking mat, and lift the dough our of the bowl. Place the dough on the lined cookie sheet, and press it into an oval shape about 12 inches long by 6 inches wide. Slide the sheet into a proof box (see separate recipe How to Make a Proof Box) and let rise for about 1 1/2 hours at room temperature. After an hour, preheat to 400 F an oven containing a bread stone on its center rack. When the bread has risen, score the top of the loaf by pulling a knife gently across its surface to create a stylized wheat design. Slide the baking mat with the bread onto the bread stone in the 400 F oven, and immediately spray some water into the oven before you close the door, to create some steam. Cook about 10 minutes, and repeat the spraying. continue baking for another 50 minutes, for a total cooking time of about 1 hour. Cool the bread completely on a rack before slicing. This bread tastes better after 1 or 2 days, and should be thinly sliced and buttered for serving with oysters, smoked salmon, or other fish. MC Courtesy PamN Yield: 1 large loaf Source: "Jacques Pepin Celebrates (Knopf 2001)" Copyright: "2001 Jacques Pepin" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2056 Calories; 11g Fat (4.9% calories from fat); 67g Protein; 427g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 2414mg Sodium. Exchanges: 28 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : This strongly flavored, compact black bread loaf will keep for days or can be frozen. It is ideal sliced very thin, buttered, and served with oysters or Salmon Gravlax Evelyn. If freezing the bread, wrap it tightly in several layers of plastic wrap, and defrost it slowly under refrigeration, so it doesn't dry out too much. * Exported from MasterCook * How to Make a Proof Box Recipe By :Jacques Pepin Serving Size : 0 Preparation Time :0:00 Categories : Information Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- text For bread dough to develop well, it is important that it be left to rise in an area that is not only fairly warm but also draft-free and moist. A professional proof box is very humid, and I simulate the same conditions by inserting a trimmed cardboard box (with the top and one side removed, and large enough to accommodate the baking sheet holding your formed loaf or loaves) into a large plastic garbage bag. When the bag is closed, you will have a humid hot-house similar to a professional proof box, which provides the perfect environment for the bread to rise properly. Alternatively, turn a large cardboard box or plastic bin upside down over the proofing bread, and let it proof on the table. MC courtesy PamN Source: "Jacques Pepin Celebrates (Knopf 2001)" Copyright: "2001 Jacques Pepin" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . --------------- MESSAGE bread-bakers.v103.n002.9 --------------- From: "Susannah Ayres-Thomas" Subject: Dessert/breakfast pizza Date: Sun, 5 Jan 2003 15:19:37 -0600 Just performed a little experiment with some leftover pizza dough, and was so pleased with it, I thought I would pass it on to others: On regular pizza dough (a recipe I regularly use, which contains one boiled potato and the potato water used as the liquid), I spread some home-made apple butter, and then topped it with grated sharp cheddar cheese, and then baked it as I would any other pizza. The results, I'm pleased to say, were just delicious, and make a good, light breakfast, or a pleasant and light dessert. Susannah --------------- MESSAGE bread-bakers.v103.n002.10 --------------- From: Sandy Subject: re: SAF instant yeast Date: Sun, 05 Jan 2003 16:36:02 -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? I recently started using this kind of yeast. I use 2 and 1/4 teaspoons for one packet. Sandy in Maryland --------------- MESSAGE bread-bakers.v103.n002.11 --------------- From: "Don Bischoff" Subject: Re: Buttermilk Bread Date: Sun, 5 Jan 2003 15:48:52 -0600 Hi Fredericka, Here's a recipe for buttermilk bread that I've been making for about five or six years. I think it meets the criterion that you have outlined. The density of the final product will be determined to a great extent by how long you proof it. A shorter proof time will give you the "body" (more dense loaf) that you're looking for. It originally was a bread machine recipe so I converted it to a two loaf recipe and make it using conventional means. The directions are rather terse, but that's how I write them. If you've been baking for a while you'll get the drift. If you find that you do need more information, however, just shoot me an email and I'll be glad to expand on it for you. * Exported from MasterCook * Dede's Buttermilk Bread Recipe By :Bread Machine Magic - Book of Helpful Hints - Rehberg & Conway Serving Size : 36 Preparation Time :0:00 Categories : Breads: Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water -- see note 1/2 cup buttermilk, dried 1/4 cup honey 2 teaspoons salt 2 tablespoons margarine, unsalted -- melted 6 cups bread flour 4 1/2 teaspoons yeast Knead. Ferment once. Punch down. Rest about 15 minutes. Form into 2 loaves. Put into pans and proof. Bake in a 350 F preheated oven until internal temp. reaches 190 degrees F. - - - - - - - - - - - - - - - - - - Hope this works out for you and... Happy Baking! Don Bischoff --------------- MESSAGE bread-bakers.v103.n002.12 --------------- From: "Don Bischoff" Subject: Re: Yeast measurements. Date: Sun, 5 Jan 2003 16:58:37 -0600 Hi, Here's the scoop on yeast measurements. According to the folks at Red Star Yeast: One 2 ounce cake of baker's yeast is equal to three 1/4 ounce packages of active or instant active dry yeast. According to Peter Reinhardt's book, The Baker's Apprentice: One 1/4 ounce package of instant active yeast contains 2 1/4 teaspoons. One 1/4 ounce package of active yeast contains 2 1/2 teaspoons. Hope that helps. Any questions drop me an email. Happy Baking Don Bischoff --------------- MESSAGE bread-bakers.v103.n002.13 --------------- From: ehgf@mindspring.com Subject: Memories..... Date: Mon, 06 Jan 2003 09:29:28 +0800 Hi All, Growing up in Brooklyn, NY, "Lord's Bakery" was famous for their "corn (rye) bread". It was located next to a bus stop and I have vivid memories of my mother buying a hot loaf which we both started eating (the "heels", the best part, of course) on the way home. The smell would fill the bus and the jealous passengers would stare longingly at us. I actually didn't know there was any other kind of corn bread (southern) until I was much older. I have made George Greenstein's and "Better Than Store Bought" versions. I think that the latter recipe is closer to the mark. Of course, this bread tastes so much better on a bus in a crazy, noisy, dirty, wonderful city....:-) I made the Frisian Sugar Loaf (Bernard Clayton's) years ago. It was truly wonderful. The sugar cubes that had been broken and tossed with cinnamon created small pockets of heavenly "goo" in each slice. Not messy, however, just a lovely accent to the crumb. It is my favorite cinnamon type bread and I highly recommend it. Happy New Years to you All, Ellen aka Gormay PS I second Bob's thank you to Reggie and Jeff whose hard work and devotion enable the rest of us to recall lovely memories and create new ones...... --------------- MESSAGE bread-bakers.v103.n002.14 --------------- From: "Susannah Ayres-Thomas" Subject: RE: Communion breads Date: Tue, 7 Jan 2003 18:41:56 -0600 I've been doing a little research on communion breads, and I have a couple of questions for Ngozi Osuji: First of all, for which church is the communion bread to be made? The reason I ask is that different churches have different standards for that bread. The Roman Catholic Church makes its communion bread of wheat flour only, some protestant churches use regular old wheat bread, and some even get adventurous--I recall making a batch of unleavened barley bread for the Presbyterian Church I attended when I was in college. The reason we decided on barley bread was that we felt that barley flour would be appropriate was that wheat was not the grain used by common people in biblical times. I got two recipes from the web, the first for a Moravian recipe which quoted the recipe found in the book of Ezekiel, Chapter 4, verse 9, which stated that "The Lord told Ezekiel to "take wheat and barley, beans and lentils, millet and spelt, put them in a storage jar and use them to make bread for yourself." The website further stated that "the ingredients in the Ezekiel bread we share at East Hills (Moravian Church) contains whole wheat flour, white flour, pinto beans, millet, barley, and spelt. All are ground together to make this mixture. In this passage in Ezekiel, God promised to provide at least a bare, but not complete ration of food for the people of Jerusalem each day. " If you made such a mixture yourself, you would then add oil and water to make a dough and roll it into cracker -like breads. Most people feel that, since Jesus first created the idea of communion during the Passover feast, the communion bread should be unleavened. The other recipe I downloaded from www.freerecipe.org/Bread/CommunionB_hhee.htm And can be referred to there. In brief, it says that it feels one should NOT use white flour for it, because "in the strict sense of the word, white bread is not a true symbol of the body of the Lord. He is the life-giver, but white bread, if depended upon exclusively for food, leads to disease and premature bread"--a statement with a certain justice to it! The recipe is as follows: Communion Bread 2 cups entire (whole) wheat flour, finely ground 1/2 teaspoon salt 6 tablespoons pure vegetable oil (to be authentic, I suggest olive oil--note mine, not the author's) 9 tablespoons cold water Add the salt to the oil in a bowl, and pour in the water in a very slow stream, beating constantly with a silver fork until thick and white (a temporary emulsion). Pour over the flour all at once, and mix lightly into a dough. Turn out on a floured board and knead, folding it over and over to enclose air, and pounding it with a wooden mallet (a wooden potato masher is excellent) until quite elastic, which takes about 5-6 minutes. Roll out to the thickness of pie crust, mark with a dull knife into 3/4-inch squares, lay in a baking pan, and bake in a medium-slow oven (about 300-325F). Avoid browning it, except a slight tinge, as browning it gives it a strong flavor. Now, it occurs to me that you could achieve your temporary emulsion by blending the oil and water in a food processor, and work the flour into that in the same way. As for the kind of communion bread with which most Catholics and Episcopalians are familiar, this is usually made by monastics, and I'd guess they have some fairly specialized equipment with which to do it. Just guessing, but I think they use something along the lines of a pizelle iron in order to get that embossed, thin, crisp bread we know so well. Susannah --------------- MESSAGE bread-bakers.v103.n002.15 --------------- From: Frank.Yuhasz@pentairpump.com Subject: muffin requests Date: Wed, 8 Jan 2003 18:37:44 -0500 If you have a favorite muffin recipe that is one that has lots of flavor, preferably with fresh wintertime fruit (apples? applesauce? cranberries?) or vegetables (carrots? pumpkin puree?) and nuts, perhaps, that you would like to share, please do so. I'm in the mood for some healthful new muffins to add to the repertoire, preferably moderate in terms of fat (say 2 eggs max and maybe 1/4 cup oil for 12 standard muffins made with real ingredients) - - - not "muffins" that are essentially tiny pound cakes with as much butter and chocolate as can be crammed into them! Thanks. Carolyn --------------- MESSAGE bread-bakers.v103.n002.16 --------------- From: "michael Silverberg" Subject: non wheat breads Date: Thu, 09 Jan 2003 01:13:47 -0400 My ten year old loves my rye bread but he can no longer eat any form of wheat. I am looking for a recipe for either a crusty non wheat bread or a nice heavy grain bread that has no wheat --------------- MESSAGE bread-bakers.v103.n002.17 --------------- From: kitpath@earthlink.net Subject: moist dill bread from Yankee Mag Date: 10 Jan 2003 00:22:26 Pacific Standard Time * Exported from MasterCook * Dill Bread Recipe By :Yankee Magazine Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast 1/4 cup warm water 1 cup creamed cottage cheese 2 tablespoons honey 1 tablespoon chopped onion 1 tablespoon butter 3 tablespoons dried dill weed or dill seed or a combination of both 1 teaspoon baking soda 1 egg -- slightly beaten 2 1/2 cups all-purpose white flour Melted butter -- to glaze 1.Combine the yeast with the warm water. Set aside. 2. In a saucepan over low heat, combine the cottage cheese, honey, onion, butter, dill, baking soda, and egg. When the butter is melted, remove from the heat. Stir in the yeast mixture. Gradually add the flour to form a stiff dough. Turn out onto a lightly floured board and knead for 5 to 10 minutes. 3. Place in a large, well-greased bowl and let rise until doubled in bulk, about 1 hour. Punch down, shape into a loaf, and place in a greased 8-inch by 4-inch loaf pan. Let rise until doubled again, about 40 minutes. Preheat the oven to 350 degrees F. 4. Bake for 40 to 50 minutes. Brush the top with butter while the bread is still warm. Description: "8x4-inch pan" Source: "Yankee Magazine" Copyright: "2003-January" Yield: "12 slices" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 2g Fat (15.5% calories from fat); 6g Protein; 24g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 193mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. NOTES : An unusual, very moist yeast bread, redolent of dill. Great served with Italian food, and popular at parties, too. Yield: 1 loaf --------------- END bread-bakers.v103.n002 --------------- -------------- BEGIN bread-bakers.v103.n003 -------------- 001 - "s.reinhart" Subject: Thank you recipe testers! Date: Thu, 9 Jan 2003 19:29:12 -0500 Dear All Who Responded to My Request for Pizza Testers, Your response has been overwhelming! About 100 of you have offered to test pizza recipes for me. Fantastic!! It will take me a few weeks to organize my data base and to get the recipes and follow-up questionaires out to you. I will try to honor all those requests regarding meatless or other product preferences, but if I slip up and send you something you're not comfortable with please feel free to let me know asap and I'll send another. I'll try to include a few options with the posting. I will be back in touch in a few weeks, probably by the end of Jan. If you need an extra week to respond due to travel or such that's okay. Thank you again for your enthusiastic and generous support. I think I'm going to have to close the call for volunteers at this point as I think I have all the testers that I can handle. What a rare blessing! Best Regards, Peter Reinhart --------------- MESSAGE bread-bakers.v103.n003.2 --------------- From: fred smith Subject: Bosch Compact miser Date: Fri, 10 Jan 2003 20:53:12 -0500 Hi Bakers! I'm looking around for a mixer,and am interested in the Bosch Compact. Of concernis it's obviously a lighter-duty device than some others I could find, but I like the price, as well as the compact design. If anyone here has any experience with that model I'd like to hear about it, especially whether it does a decent job with bread. Thanks! Fred Smith -- fredex@fcshome.stoneham.ma.us --------------- END bread-bakers.v103.n003 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved