Date: Sat, 25 Jan 2003 02:14:40 -0700 (MST)

-------------- BEGIN bread-bakers.v103.n005 --------------

    001 - kitpath@earthlink.net     - Cajun Onion Bread - Disney
    002 - "Judith Ormston" <J.ORMST - crumpets, cups and flour in the UK
    003 - Ark1411@aol.com           - Bread Knife
    004 - Tarheel_Boy@webtv.net (Ta - SAF instant yeast CORRECTION...
    005 - "Tom Burnside" <tbside@ea - Bread knives or don't get sticker shock...
    006 - "llasser" <llasser@quikne - Pain a L'ancienne
    007 - Tom Reingold <tommy@whate - bread knives
    008 - "Ken Vaughan" <kvaughan@p - Knives and Stoves
    009 - dskramer@juno.com         - Salt Sticks
    010 - Mel <mel@kvr.h1.net>      - Re: Baking in a gas oven
    011 - DRogers248@aol.com        - Re: oven vs bread machine
    012 - "P" <amier@core.com>      - Re: bread knives
    013 - "Schmitt, Barbara E." <BS - bread knife
    014 - "Mark Judman" <Mark_Judma - Re: Bread Knives
    015 - Lobo <lobo119@attbi.com>  - re: bread knives
    016 - "Bill and Irene Vidmar" < - Regal Ware Inc.
    017 - FREDERICKA COHEN <cohenfs - 

--------------- MESSAGE bread-bakers.v103.n005.1 ---------------

From: kitpath@earthlink.net
Subject: Cajun Onion Bread - Disney
Date: 19 Jan 2003 19:02:58 Pacific Standard Time


* Exported from MasterCook *

                          Cajun Onion Bread Disney

Recipe By     :Disney Institute, Florida
Serving Size  : 12    Preparation Time :0:00
Categories    : Breads & Biscuits               {Posted}

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1         tablespoon  sugar
   1         tablespoon  active dry yeast
   1 1/2           cups  water -- lukewarm
   4 1/2           cups  all-purpose flour
   2          teaspoons  Kosher salt
   2        tablespoons  olive oil
      1/2           cup  onions -- medium; diced small
   1         tablespoon  sugar
   1         tablespoon  Cajun spice

1. Combine the sugar, yeast, and water in a small bowl. Stir to dissolve 
the yeast. Stir in the flour, a little at a time.

2. Mix in the salt then knead on a lightly floured surface until smooth.

3. Let the dough rise in a warm area until doubled in size.

4. While the dough is rising, heat a medium sized saute pan over medium 
heat. When the pan is hot, add a small amount of oil, let it get hot. Add 
the onions and cook for a few minutes, stirring occasionally. When the 
onions have started to "sweat", add about 1 tablespoon sugar and continue 
to cook, scraping the bottom of the pan as needed. Cook until the onions 
are nice and brown. Drain and set aside.

5. Oil a jelly roll pan, punch down dough, and spread in the pan evenly. 
Brush the top of the dough with olive oil and allow to rise until doubled 
in size.

6. Sprinkle Kosher salt on top of the dough. Bake at 400 F. for about 10 
minutes. Remove from the oven and sprinkle onions on top. Bake another 10 
minutes or until golden brown.

Source:
   "Disney's Healthy Cooking: Wine, Wonder and Song 1996"
S(Archive):
   "kitmail from TeAntae Turner 1997 Feb"
                                     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 206 Calories; 3g Fat (12.4% calories 
from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 
370mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 
1/2 Fat; 0 Other Carbohydrates.

NOTES : "I've received a lot of requests for the rest of my Disney recipes 
and finally found them all. I've got a bunch so I'll send a few at a time 
to the list. I'll send them by the class I took them in at the Disney 
Institute." TeAntae



--------------- MESSAGE bread-bakers.v103.n005.2 ---------------

From: "Judith Ormston" <J.ORMSTON@ponl.com>
Subject: crumpets, cups and flour in the UK
Date: Mon, 20 Jan 2003 12:14:00 0000


Hi!  Peter Reinhart directed me to your group after I mailed him a few 
questions.  Perhaps you can help me with a few things?

1.  I have just moved back to the UK - my bread-making experience has all 
been in Holland.  Does anyone know a good mail-order supplier of flour & 
other ingredients in the UK?

2.  I am looking for a really good recipe for crumpets?

3.  Being British - I always groan at American recipes using cups.  Have 
estimated things in the past - but can someone please tell me the exact 
volume equivalent either in imperial or metric?

Thanks!

[[ Editor's note:  We addressed the measurement question recently (v102n044 
on 30 Sept 2002).  It's worth repeating with some additional information 
about the "cup".

The "How Many?" website:
     http://www.unc.edu/~rowlett/units/index.html

tells all the gory details of units of measurement.

In the US system, the avoirdupois ounce of weight is 1/16 of a pound, which 
is 7000 grains.  A grain is originally the weight of a barleycorn.  The 
avoirdupois ounce is about 28.35 grams.

The US fluid ounce is 1/16 of a pint.  There are 2 pints in a quart and 4 
quarts in a gallon.  The US system uses the traditional British wine 
gallon, defined as 231 cubic inches by Parliament in 1707.  The US fluid 
ounce is about 29.57 milliliters.

The British Imperial fluid ounce is 1/20 of an Imperial pint or 1/160 of an 
Imperial gallon.  The Imperial gallon was defined by Parliament in 1824 to 
be exactly 277.42 cubic inches, which is the volumn of 10 pounds of water 
under certain conditions.  The imperial fluid ounce is about 28.41 milliliters.

One milliliter of water under certain conditions weighs one gram.

So a US fluid ounce weighs 1.04 avoirdupois ounces and an Imperial fluid 
ounce weighs 1.002 avoirdupois ounces.

The cup is a traditional unit of volume used in recipes in the US.  It is 8 
fluid ounces or approximately 236.6 milliliters.  In the US the same cup 
measure is used for both dry and liquid ingredients.  In Britain, the 
"breakfast cup" or "tumblerful" is sometimes used by cooks.  It is 1.2 US 
cups or about 284 milliliters.

Reggie & Jeff
]]



--------------- MESSAGE bread-bakers.v103.n005.3 ---------------

From: Ark1411@aol.com
Subject: Bread Knife
Date: Mon, 20 Jan 2003 09:47:25 EST


I have found using an electric knife to be good for slicing fresh breads 
and not terribly expensive.

Adele



--------------- MESSAGE bread-bakers.v103.n005.4 ---------------

From: Tarheel_Boy@webtv.net (Tarheel Boy)
Subject: SAF instant yeast CORRECTION...
Date: Mon, 20 Jan 2003 10:15:18 -0500 (EST)


I recently wrote:  "This is for Sandy Krause: I think you will find that 
you can use less SAF instant yeast than regular active dry yeast. This is 
because more of the yeast cells are alive in the instant yeast. When a 
recipe calls for a package of active dry yeast, I have been using one 
rounded tablespoon of instant with excellent results. With less yeast and a 
longer rise, I get great structure and taste in my breads."

Hoo boy!  When I goof, I really goof.  I meant to write one rounded 
teaspoon instead of tablespoon.  Thanks, Fredricka, for catching my error.

Bob the Tarheel Baker



--------------- MESSAGE bread-bakers.v103.n005.5 ---------------

From: "Tom Burnside" <tbside@earthlink.net>
Subject: Bread knives or don't get sticker shock...
Date: Mon, 20 Jan 2003 08:09:17 -0800


Hi!

Way and far better than any of the "boutique" knife makes I've used are the 
serrated bread knives available at restaurants and chef supply stores. Two 
brand names are Monogram and Russell, they made of high carbon stainless 
steel. The Monogram has a 8" (20cm) blade.  The Russell has an 11" (26cm) 
blade.  They cost less than US$15.00.  We alternate from liking paper thin 
slices to slabs and both of these knives work like a charm.

Fear not, if your serrated knives ever needs sharpening there is a magic 
gadget available called "AccuSharp" made by Franklin Machine Products.



--------------- MESSAGE bread-bakers.v103.n005.6 ---------------

From: "llasser" <llasser@quiknet.com>
Subject: Pain a L'ancienne
Date: Mon, 20 Jan 2003 08:08:30 -0800


David,

I've just joined this list and am delighted that my first digest has your 
post referring to Reinhart's recipes. I've known for years about slow-rise, 
but did not have the details that his books provide.

What I would love to see is the recipe for Pain a L'ancienne exactly as it 
is made by the baker in Paris, not Reinhart's adaptation. Do you know if 
this is available anywhere?

Lissa Lasser, Psy.D.
No. California



--------------- MESSAGE bread-bakers.v103.n005.7 ---------------

From: Tom Reingold <tommy@whatexit.org>
Subject: bread knives
Date: Mon, 20 Jan 2003 11:50:10 -0500


Fredericka Cohen asks about reasonably priced high quality bread knives. I 
have a Sabatier. A web search revealed widely varying prices, from $15 to 
$80. I wonder why the market bears such a wide range. Try 
http://www.wordboost.com and http://www.surprise.com

Tom Reingold



--------------- MESSAGE bread-bakers.v103.n005.8 ---------------

From: "Ken Vaughan" <kvaughan@ptialaska.net>
Subject: Knives and Stoves
Date: Mon, 20 Jan 2003 08:05:37 -0900


Commercial Stoves --

I have looked with some longing at Wolfe and Viking Stoves.  They are 
commercial products that I have used when cooking in commercial standard 
kitchens.  The tops are designed for much higher heat levels than 
residential stoves and require a hood with external vents (and fire 
protection).  Costs of remodel for hood installation has been my barrier. 
Both mfg are now advertising high end residential models.

I have baked in these ovens with great success.  All were gas fueled and 
all were successful in providing constant heat.  The high mass and 
industrial thermostat are probably the reason.


Bread Knives -

I too have been wondering about bread knives, especially with the wide cost 
range from the brand in King Arthur and other catalogs to Chef Tony's 
infomercial.  I still like to cut into a loaf fresh from the oven when it 
is still cooking and the knives I have (all low cost/cheap) tear and mangle 
more than cut.  The blade advertised in the King Arthur catalog alleges 
that it will cut hot bread successfully.  (I know the bread is still 
cooking, but at 190 internal temperature it is sure good and eatable with 
only a 5 minute rest).

Muffins --

I appreciate the muffin recipes.  I acquired a silicone muffin pan this 
fall and continue to appreciate how well muffins pop out and how well it 
cleans up.  There are a wide range of products and I ended up with the 
solid resin form (red) instead of the silicone foam version.  Others 
experiences would be appreciated as I am tending towards getting 
more.  Almost as good as the silpat baking pad.

Thanks

Ken Vaughan in rainy Juneau Alaska



--------------- MESSAGE bread-bakers.v103.n005.9 ---------------

From: dskramer@juno.com
Subject: Salt Sticks
Date: Mon, 20 Jan 2003 14:13:47 -0500


SALT STICKS

The recent post to the listserv from "linda grande" for Crusty French Rolls 
(v102.n058.6) also makes terrific salt sticks, the kind I remember from 
Kohn's bakery in Trenton.  The key to the crisp crust and the white, 
somewhat chewy crumb is probably the inclusion of egg whites in the 
dough.  That might also explain their appearance on the bakery shelves 
along with challah:  egg yolks in the challah and the whites in the salt 
sticks.

For salt sticks, make one batch of Crusty French Roll dough (see note 
below).  Punch the dough down after one rising, divide it into two balls, 
let  rest 10 minutes, covered.  Work with one ball at a time.  Roll out 
into a circle 10-12 inches in diameter, divide into 8 pie-shaped wedges. 
One at a time, roll the triangular shaped piece of dough, starting at the 
outer, long edge toward the tip, stretching somewhat as you roll. (like 
croissants, or rugelach)  Put a dab of water on the tip to seal it.  Put 
the roll on a greased baking sheet, tip under,  curving the ends into a 
crescent.  Allow plenty of room between the rolls, they need it to brown 
all over.  Let rise, covered, till puffy looking (15 minutes) if the salt 
sticks of your childhood were somewhat dense with very defined shaping, or 
till almost doubled for a larger, lighter roll.

Glaze the rolls with an egg beaten with a little water. (I have tried egg 
white, egg yolk, and whole egg as glaze.  They all work fine.) Sprinkle 
with coarse salt and optional caraway seed. (I use Pretzel Salt from King 
Arthur

Bake  with steam in a preheated 400 F oven until brown (15-20 minutes). The 
rolls can be removed from the baking sheets after ten minutes and placed 
directly on a baking stone till done. Makes 16 rolls, approx. 2 ounces each

Enjoy.

Dorie

NOTE: If you need the Crusty French Roll recipe check the archives
http://www.bread-bakers.com/digests.html or email me directly. 



--------------- MESSAGE bread-bakers.v103.n005.10 ---------------

From: Mel <mel@kvr.h1.net>
Subject: Re: Baking in a gas oven
Date: Mon, 20 Jan 2003 10:19:33 -1000


2 years ago, I purchased a 36" Viking range, with a gas oven.  Even with 
the convection feature, the oven does not bake evenly.  It's very 
inconvenient to have to rotate the pans half way through the baking 
process.  The company's customer service personnel were of little help with 
resolving the hot spots.  I've had mixed results with my baking.  For the 
cost of the range, the name brand is there, but the value is not.

MEL in Hawaii

[[ Editor's note:

We have a 36" Viking with electric oven and gas cooktop.  We have no oven 
hot spot problems.

Reggie & Jeff
]]



--------------- MESSAGE bread-bakers.v103.n005.11 ---------------

From: DRogers248@aol.com
Subject: Re: oven vs bread machine
Date: Mon, 20 Jan 2003 18:45:09 EST


 > A while back
 > I had a short power interruption and had to finish the bread in the oven.
 > It turned out much better than normal - much more moist. I had baked the
 > bread at 345 F for 35 minutes. The machine normally bakes for about an
 > hour. Suppose the improvement in the bread is due to the shorter hotter
 > bake time. Since that time I've been using the machine's dough cycle and
 > baking the bread in the oven.
 >

I discovered the same thing.  I have given up my bread machine totally and 
now mix the dough with a dough hook in the mixer, let it rise in a 
styrofoam cooler with a light bulb then bake in a conventional oven.  Much 
better bread, much less noise and time.

deb*



--------------- MESSAGE bread-bakers.v103.n005.12 ---------------

From: "P" <amier@core.com>
Subject: Re: bread knives
Date: Mon, 20 Jan 2003 20:00:24 -0500


I have a Lamson.  Yes it cost a lot and I am neither young nor 
wealthy.  But it is an excellent knife for even hot bread and believe it or 
not I also use it for other things, like last night I split an acorn squash 
with it.  I have also used it to cut melons even though I also have a 
perfectly adequate french knife, also Lamson.  I especially like the heft 
of it and I also like its pointless length.

To clarify I'm troubled with arthritis but the weight of this knife does 
not aggravate my hand and I live alone and seldom cook for others.  I will 
admit I thought long and hard before I bought the knives but I have been 
most happy.  I bought Lamson because I was on a buy USA kick at the time 
and they were available where I looked.  I suspect there are comparable 
knives in other brands.

PamelaMI



--------------- MESSAGE bread-bakers.v103.n005.13 ---------------

From: "Schmitt, Barbara E." <BSchmitt@goulstonstorrs.com>
Subject: bread knife
Date: Tue, 21 Jan 2003 10:41:25 -0500


Fredericka,

In response to your question about bread knives, I have tried many of them. 
Much to my surprise, my first choice turned out to be a Black & Decker 
electric knife with an ergonomically designed handle, that I paid about $20 
for.  I have always appreciated good kitchen knives, so I only bought this 
after reading several posts here about how well an electric knife works on 
bread. I have been extraordinarily pleased with it -- it slices bread 
easily, uniformly, and without tearing or compacting.  Even if I never use 
it for anything other than bread, it will be money well spent.

My second choice, which works almost as well, is one of the "fiddle type" 
bread knives -- looks like a violin bow, with a very sharp blade set into 
it.  You sort of use it sideways.  The wooden portion of the knife, which 
is a long, u-shaped piece running parallel to the blade, helps to give 
uniform slices.  The knife is sold in both left and right handed versions 
-- be sure to get the correct one!  This knife is a bit more expensive -- 
perhaps $30.

Good luck!

Barbara



--------------- MESSAGE bread-bakers.v103.n005.14 ---------------

From: "Mark Judman" <Mark_Judman@colpal.com>
Subject: Re: Bread Knives
Date: Tue, 21 Jan 2003 22:46:23 -0500


Knives generally are of two types, "fully forged", which are the most 
expensive and "stamped", which can be considerably cheaper.  Stamped knives 
generally look like one thin piece of metal with a handle molded on or 
riveted on.  Forged knives have a "bolster", the metal becomes considerably 
thicker where the blade meets the handle.

Stamped knives can vary greatly in quality.  Most lousy knives are stamped 
but not all stamped knives are lousy.  According to evaluations I've seen 
in, say, "Cook's Illustrated", and "Consumer Reports" some stamped knives 
can be the equal in quality of expensive forged knives.  "Cook's 
Illustrated" evaluated bread knives in their July/Aug. 2000 issue, with 
their two top choices being a 10" Forschner ($36) and a Lamson 10" offset 
($40), list prices.  Both are stamped knives, hence their low prices, 
versus the $70+ for forged bread knives.

Bread knives also come in the cheaper eight inch length but I think that's 
too short to allow sawing back and forth unless all you cut is baguettes or 
bread sticks.  Offset handle bread knives, which have the handle higher 
than the blade, are very practical, they let one avoid hitting one's 
knuckles against the table as one cuts, but they're  kind of ugly (to me), 
and require more storage room in a drawer.

I've been happy with the service and prices at PCD (Professional Cutlery 
Direct)  http://www.cutlery.com and Cook's Wares http://cookswares.com, to 
name two of many possible sources.

Mark Judman <Mark_Judman@colpal.com>



--------------- MESSAGE bread-bakers.v103.n005.15 ---------------

From: Lobo <lobo119@attbi.com>
Subject: re: bread knives
Date: Thu, 23 Jan 2003 13:56:34 -0800


I've found that any thin serrated knife does a good job.  I don't think you 
have to spend a lot of money.



--------------- MESSAGE bread-bakers.v103.n005.16 ---------------

From: "Bill and Irene Vidmar" <vidmars@ctitech.com>
Subject: Regal Ware Inc.
Date: Mon, 20 Jan 2003 14:21:05 -0600


I need a kneading blade for Regal Model #k6773.  Is it available and where?



--------------- MESSAGE bread-bakers.v103.n005.17 ---------------

From: FREDERICKA COHEN <cohenfs@prodigy.net>
Subject: 
Date: Fri, 24 Jan 2003 16:12:08 -0800 (PST)


When I requested advice last week for my bread knife search, I had no idea 
what a wonderful experience was awaiting me!

I had 29 wonderful responses! The replies came .... literally! ... from 
across the USA as well as the UK, Canada, and the Maritime provinces. I 
haven't written so many thank you notes on one afternoon since my wedding 
in 1952.

This not a phoney group. People look for the instrument that does the job 
before they look at the name. That's why the consensus seemed to be $20 
will be the tops and there was great selection at even lower prices.

(I had this all written ,stored in draft, and every thing after "prices" 
went into space. You may get 2 versions. In the meantime, I am trying to 
remember)

Chicago Cutlery, Cutco, Smart and Final stores, Black and Decker and 
Cuisinart eletric knives, fiddle bow knives ...... these are the names that 
were frequently mentioned.

In addition to the serrated vs scalloped edge comments, there were quite a 
few who use their slicers for a good job. (I pulled out my TJ Maxx bargain 
Chicago Cutlery with the great handle and it did a fine job.)

Nobody wanted a "knuckle banger" because with bread the motion is usually 
downward as opposed to a horizontal or angled slice. You can always sample 
the heft at a boutique and then get your bargain on-line.

Several arthritics recommended the electric knives. Since I am severely 
arthritic and struggling with a first generation (circa early '60s) awkward 
electric, I am waiting for a Linens'n'Things or Bed, Bath and Beyond coupon 
to buy a new one.

In the meantime, I bought a highly recommended dishwasher safe scalloped 
knife from Montana Bakery ($5.95 on line plus sales tax if they have a 
store in your state). I decided that a reputable artisanal bakery wouldn't 
sell something that would ruin their merchandise.

Using feminine logic, I took the money I "saved" and hit the Talbots 70% 
off sale! Now I also have three new sweaters and 30 new friends.

Reggie, I am sorry if this is too long but it is a tribute to the site you 
established and the people who use it.

Fredericka

[[Editor's Note: Fredericka - your post isn't too long.  Thank you for your 
compliment to Jeff and myself but the compliment belongs to everyone on 
list ... everyone is an essential part of the list ... enjoy your new 
clothes and friends :) ... Reggie]]



--------------- END bread-bakers.v103.n005 ---------------



Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork
All Rights Reserved