Date: Sat, 1 Mar 2003 23:04:46 -0700 (MST) -------------- BEGIN bread-bakers.v103.n012 -------------- 001 - David - Ounce question 002 - "Lyle & Judy" Subject: Ounce question Date: Mon, 24 Feb 2003 06:56:16 -0600 Hi my name's David. I had a question about measurements. In Peter Reinhart's book, the Bread Bakers Apprentice, he uses Ounces, often with hundredth's, in his bread formula's, and it poses a problem for me as my scale only goes down to fractions of ounces. Is there a conversion I could use, or do you know of a scale that handles hundredth's of ounces? David Stepchinski La Marque Texas. fiannor@wt.net --------------- MESSAGE bread-bakers.v103.n012.2 --------------- From: "Lyle & Judy" Subject: lecithin Date: Wed, 26 Feb 2003 18:47:51 -0800 Can you tell us why liquid lecithin is in bread recipes? We wondered if our breads would not turn out right if we omitted it. --------------- MESSAGE bread-bakers.v103.n012.3 --------------- From: "Jenny Hensley" Subject: Any good recipes for Beer Bread? Date: Sat, 22 Feb 2003 08:59:54 -0500 I've made beer bread from a mix and love the consistency..Does anyone have any home made or hand made bread recipes using beer? Thanks, Jenny --------------- MESSAGE bread-bakers.v103.n012.4 --------------- From: Alan Jackson Subject: Baking Day Date: Sat, 22 Feb 2003 13:23:16 -0600 I have to share a good story, Today was baking day. I made 6 baguettes of Pain a L'ancienne, a loaf of sourdough whole wheat, and I tested one of the pizza recipes for Peter Reinhart. My wife & older son are out of town, so I experimented on my 8 year-old. When I explained to him that this was an experiment or a test, he replied "It doesn't taste like a test. It tastes like pizza." From the mouths of babes! Then he told me "I really like the crust. It's not like Domino's". And then he proceeded to eat *all* the crust on two large pieces. This is a child who never eats the outer crust on a pizza, and still insists on his sandwiches being crustless. I'd say it was a resounding success! -- ----------------------------------------------------------------------- | Alan K. Jackson | To see a World in a Grain of Sand | | alan@ajackson.org | And a Heaven in a Wild Flower, | | www.ajackson.org | Hold Infinity in the palm of your hand | | Houston, Texas | And Eternity in an hour. - Blake | ----------------------------------------------------------------------- --------------- MESSAGE bread-bakers.v103.n012.5 --------------- From: Ark1411@aol.com Subject: Cold Method Date: Sat, 22 Feb 2003 17:04:45 EST Is there an archive listing so that I can find this cold oven method listing? Adele [ Editor's note: It's v103.n008.1, which is in v103.n007 on the web site. ] --------------- MESSAGE bread-bakers.v103.n012.6 --------------- From: Bill Stanford Subject: Re: Bread Machines Date: Mon, 24 Feb 2003 00:26:24 +1100 Mike at writes, on bread machines: >I was never overly impressed with the results of these >machines. First off, you can't put your ingredients in one, program it and >leave. You think you'll come home to a nice loaf of fresh baked bread or >dinner? Fat chance. You have to watch it like a hawk so you can add a >little water or some more flour. Same as when you do bread "the old >fashioned way". Leaving it is like a crap shoot and you usually wind up >with a sub-par loaf. I have never had a failure when making bread the way >we did before these machines Well, I did. I had plenty of failures with conventional bread making. It might have just been me... though, you know... I suspect that... :- Mike, the answer with bread machines comes down to: overnight rises. That is, double rises. Mix up on the 'dough' cycle, leave an hour until finished, then punch in the relevant bread settings, entering the time for the morning (or 4-6 hours later). I use soy margarine to lube the breadpan first; and mixing up a standard 750gm loaf (300ml water, 350gm flour), I never have to check how things are going. We get perfect bread every morning! --------------- MESSAGE bread-bakers.v103.n012.7 --------------- From: "All Rolla" Subject: Panettoni Recipe Date: Sun, 23 Feb 2003 15:45:43 -0500 I'm looking for a good recipe for the Italian Coffee cake Panettoni. Thanks NY Italian in NC arolla@alltel.net --------------- MESSAGE bread-bakers.v103.n012.8 --------------- From: dskramer@juno.com Subject: Kitchen Scale Date: Mon, 24 Feb 2003 13:29:23 -0500 For anyone still looking for a kitchen scale, I have been very satisfied with a scale purchased from Professional Cutlery Direct, www.cutlery.com. It is described in the catalog as "Stainless Steel Analog Scale," and can be had in the 4-lb version for $35 or 11-lb size for $40. Big pan, no batteries, BIG dial that reads in ounces/grams. I am a convert to weighing flour; I admit to still measuring yeast, salt, oil and sometimes water. Using a scale had made my results more reproducible. I marvel at the way a commercial bakery can turn out the same loaf of bread no matter what the season or weather. Dorie --------------- MESSAGE bread-bakers.v103.n012.9 --------------- From: "Leslie Lapides" Subject: Whey Date: Mon, 24 Feb 2003 13:12:47 -0500 Does anyone know if whey is too acidic to be used as all or part of the liquid in bread? The representative for a New England dairy company recently gave an interview in which he claimed their whey could be used to bake bread, but didn't specify yeast or quick. I tried it in one recipe, and it didn't rise well, though it wasn't clear if that was the only factor. Leslie --------------- MESSAGE bread-bakers.v103.n012.10 --------------- From: "Diana Chang" Subject: pain de mie recipe/sandwich breads found at Uwaijimaya and Mitsuwa Date: Thu, 27 Feb 2003 20:14:17 -0600 I've tasted these sandwich breads in a bakery called St. Germain in Hawaii, and found them oddly enough, in Japanese bakeries in Seattle and Chicago. They are delicious and I have been looking for the recipe for years. If anyone has any idea, please let me know. If anyone leaves in Seattle or close to Arlington Heights near Chicago, check it out. --------------- MESSAGE bread-bakers.v103.n012.11 --------------- From: Reggie Dwork Subject: Rosemary-Tomato Focaccia Date: Fri, 28 Feb 2003 15:46:14 -0800 * Exported from MasterCook * Rosemary-Tomato Focaccia Recipe By : Better Homes and Gardens Serving Size : 8 Preparation Time :0:00 Categories : Bread Bakers Mailing List Bread Machine Breads Dough Setting Grains Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Skim Milk -- Note 1 1 Tbsp Olive Oil 1 1/2 C Whole Wheat Flour 1/2 C Bread Flour 1/4 C Cornmeal 2 Tbsp Snipped Oil-Packed Dried Tomatoes -- Drained 1 Tsp Dried Oregano -- Crushed 1 Tsp Active Dry Yeast 1/2 Tsp Salt 2 Tbsp Olive Oil 1 Clove Garlic -- Minced 1/4 C Grated Parmesan Cheese 1/2 Tsp Dried Rosemary -- Or 2 Tsp Snipped Fresh Rosemary Note 1: Original recipe used regular milk Prep Time: 20 minutes 1. Add milk, the 1 tablespoon olive oil, whole wheat and bread flours, cornmeal, dried tomatoes, oregano, yeast, and salt to the bread machine pan according to manufacturer's directions. Select dough cycle. When cycle is complete, remove dough from machine. Cover and let dough rest for 10 minutes. 2. Grease an 11- to 13-inch pizza pan. Pat or roll dough into an 11-inch circle. Cover and let rise in a warm place for 30 to 40 minutes or until nearly double. With two fingers, poke holes all over dough. Combine the 2 tablespoons olive oil and garlic; drizzle over dough. Sprinkle with Parmesan cheese and rosemary. Bake in a 400F oven for 25 to 30 minutes or until golden brown. Cool on a wire rack. Cut into wedges. Serve warm or cool. Makes 8 servings. Note: If you don't have a bread machine, prepare the dough as follows. In a large mixing bowl combine 3/4 cup of the whole wheat flour, bread flour, cornmeal, oregano, yeast, and salt. In a small saucepan combine milk, 1 tablespoon of the olive oil, and tomatoes. Heat over medium heat to 120 degrees F to 130 degrees F. Add to dry mixture. Beat with a wooden spoon until combined. Stir in as much of the remaining whole wheat flour as you can. Turn dough out onto a lightly floured surface. Knead in enough additional flour to make a moderately stiff dough that is smooth and elasitc (6 to 8 minutes total). Cover and let dough rise until nearly double. Punch dough down; cover and let rest 10 minutes.Continue as directed in Step 2. - - - - - - - - - - - - - - - - - - NOTES : Cal 192.1 Total Fat 6.6g Sat Fat 1.3g Carb 28g Fiber 3.6g Pro 6.7g Sod 211mg CFF 29.9% --------------- MESSAGE bread-bakers.v103.n012.12 --------------- From: Reggie Dwork Subject: Apple Strudel Bread Date: Fri, 28 Feb 2003 15:59:54 -0800 Here is another bread that I think would be wonderful to make now with all the varieties of apples in the markets now ... * Exported from MasterCook * Apple Strudel Bread Recipe By : Better Homes and Gardens Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Dessert Breads Dough Setting Fruits Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 C Milk 1/3 C Margarine -- Or Butter -- Cut Up 1 Egg 3 1/4 C Bread Flour 1/3 C Granulated Sugar 3/4 Tsp Salt 1 Tsp Active Dry Yeast -- Or Bread Machine Yeast 3 Tbsp Margarine -- Or Butter -- Softened 3 C Thinly Sliced Peeled Apples 1/2 C Packed Brown Sugar 1/2 C Raisins 4 Tsp Bread Flour -- Or All-Purpose Flour 1 Tsp Ground Cinnamon 3/4 C Sifted Powdered Sugar 1/4 Tsp Vanilla Prep Time: 40 min. 1. Add the first 7 ingredients to a 1-1/2- or 2-pound bread machine according to the manufacturer's directions. Select the dough cycle. When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. 2. Line a 15x10x1-inch baking pan with foil; grease foil and set aside. On a lightly floured surface, roll dough into a 24x12-inch rectangle. Brush with the softened margarine. 3. For filling, in a medium bowl combine apples, brown sugar, raisins, the 4 teaspoons flour, and cinnamon. Starting about 2 inches from a long side, spoon filling in a 3-inch-wide band across dough. Starting from the long side, carefully roll into a spiral. Brush edge with a little water; seal seam and ends. Carefully place roll, seam down, in the prepared pan, curving to form a crescent shape. 4. Cover and let rise in a warm place about 45 minutes or until nearly double. Bake in a 350F oven for 30 to 35 minutes or until golden brown. Cool completely in the pan on a wire rack. 5. In a small bowl combine powdered sugar and vanilla. Stir in enough milk (2 to 4 teaspoons) to make a glaze of drizzling consistency. Drizzle over bread. Makes 16 servings. Nutritional facts per serving calories: 251, total fat: 7g, saturated fat: 1g, sodium: 187mg, carbohydrate: 44g, fiber: 2g, protein: 4g, CFF 24.8% - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v103.n012.13 --------------- From: Reggie Dwork Subject: Country Seed Bread Date: Fri, 28 Feb 2003 16:07:21 -0800 Here is the last spring bread ... * Exported from MasterCook * Country Seed Bread Recipe By : Better Homes and Gardens Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Milk 1/4 C Water 4 Tsp Honey 1 Tbsp Margarine -- Or Butter 1 1/2 C Whole Wheat Flour 1 1/4 C Bread Flour 1 Tbsp Gluten 1 Tsp Flax Seed 1 Tsp Sesame Seeds 1 Tsp Poppy Seeds 3/4 Tsp Salt 1 1/4 Tsp Active Dry Yeast -- Or Bread Machine Yeast Prep Time: 10 min. Add the ingredients to a 1-1/2- or 2-pound bread machine according to the manufactuer's directions. If available, select the whole grain cycle, or select the basic white bread cycle, and desired color setting. Makes one 1-1/2-pound loaf (16 slices). Nutritional facts per serving calories: 114, total fat: 2g, saturated fat: 0g, sodium: 127mg, carbohydrate: 20g, fiber: 2g, protein: 5g - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v103.n012.14 --------------- From: Reggie Dwork Subject: holiday breads Date: Fri, 28 Feb 2003 21:35:14 -0800 We have some holidays coming up ... St. Patrick's Day and Easter, Passover (for any of you who celebrate). I am sure that there are other religions that might have holidays in spring ... what are the holidays?? How about sharing breads for these particular days?? Who wants to bake, break and share breads?? I haven't made this but I bet it would look nice served to family or given as a gift. * Exported from MasterCook * Easter Bread #2 Recipe By : Boston Globe, April 12, 1995. Serving Size : 16 Preparation Time :0:00 Categories : Breads Holidays Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Packages Dry Yeast 1/2 Cup Lukewarm Water 1/2 Cup Milk 1/3 Cup Butter Or Margarine 4 Cups Flour 1/3 Cup Sugar 1 Teaspoon Salt 3 Eggs 1 Tablespoon Vanilla Cornmeal Decorative Candles Preheat the oven to 350F. In a small bowl, dissolve the yeast in lukewarm water. Scald milk and butter together; let cool. In a large bowl, mix the flour, salt and sugar together. Make a well and add 2 eggs, the yeast mixture, the vanilla and the cooled milk mixture. Mix thoroughly, then knead to a smooth dough. Cover and let rise about 2 hours. Knead again. Shape into 2 oval loaves. Place on bake sheet that has been sprinkled with cornmeal. Cover and let rise 1 hour. Score loaves with sharp knife. Beat remaining egg and use to glaze loaves. Sprinkle with decorative candies if desired. Bake in the preheated oven for 30- 40 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v103.n012.15 --------------- From: Reggie Dwork Subject: Freezer Bread Dough Date: Fri, 28 Feb 2003 22:09:47 -0800 How about making a bread mix that you can store in the freezer?? When you want to use it, take it out, let it thaw and complete another recipe. Here are a couple of interesting recipes using this technique ... do you have some to share using this technique?? I would love to have the recipes!! * Exported from MasterCook * Freezer Bread Dough Recipe By : Homemade Is Better Serving Size : 48 Preparation Time :0:15 Categories : Breads Homemade Mix Bread-Bakers Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 C All-Purpose Flour -- Unbleached 2 Pkg Active Baker's Yeast 2 C skim milk 3 Tbsps margarine -- melted 1/3 C granulated sugar 2 Tsps salt 2 egg whites -- whipped 5 1/2 C All-Purpose Flour -- Unbleached CAN USE THIS RECIPE in conjunction with Lemon Sticky Buns recipe. In a mixing bowl, combine 2 1/2 cups flour and yeast. In a saucepan, heat milk, margarine, sugar, and salt just until warm (115 to 120F), stirring constantly until margarine almost melts. Add liquid to dry ingredients in mixing bowl along with egg whites. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. Stir in remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough into thirds. Shape each of 2 portions into loaves. Store in freezer container with a double thickness of waxed paper between. Divide remaining dough into 16 balls. Arrange balls 1" apart in a freezer container. This makes 2 loaves and 16 balls. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Lemon Sticky Buns Recipe By : Homemade Is Better Serving Size : 16 Preparation Time :0:10 Categories : Breads Homemade Mix Bread-Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Freezer Bread Dough -- * see note 1/2 C granulated sugar 1/3 C corn syrup 1/4 C Fleischmann's® Fat Free Spread 1 Tsp lemon peel -- grated 2 Tbsps lemon juice, bottled 2 Tbsps Fleischmann's® Fat Free Spread 1/4 C granulated sugar 1 Tsp nutmeg 1 Tsp cinnamon USE THE Freezer Bread Dough Recipe in addition to this recipe. * Let dough thaw at room temperature about 1 1/2 hours. Immediately loosen sides and turn onto wire rack placed atop waxed paper to catch drippings. In a saucepan, combine 1/2 cup sugar, corn syrup, spread, lemon peel, lemon juice. Cook and stir just until sugar dissolves and mixture boils. Pour into prepared 13 x 9" pan. On a lightly floured surface, roll dough to 16 x 8" rectangle. Brush with 2 tablespoons spread. In a mixing bowl, combine remaining sugar, nutmeg, and cinnamon. Sprinkle over dough. Beginning with long side, roll up jelly-roll fashion and seal edge. Cut into 16-1" slices. Place, cut side down, atop sugar mixture in pan. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). Bake in 375F oven for 25 minutes. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v103.n012.16 --------------- From: "Nancy" Subject: Bread knives Date: Sat, 1 Mar 2003 18:22:16 -0700 This revives an old thread: bread knives. I was at a Business Costco not a regular Costco but one serving primarily businesses. We have one such Costco here in Phoenix and they carry a Montana bread knife 10" straight bread slicer / polypro handle tapered + hollow grind + waved satin finishing surface Style: #SLW0110RP width: 3 cm Costco $4.97 ($6.99 if you order from the site above in quantity one) I bought one and am pleased except that it is made in China (I haven't been impressed with China metal products, but this knife is made from high carbon steel and has a lifetime guarantee to remain sharp. BTW, Costco Business stores have great deals on commercial cookware and kitchen ware-kitchen thermometers $2.99, stainless steel bowl sets (large!), and other restaurant type products. Nancy --------------- MESSAGE bread-bakers.v103.n012.17 --------------- From: Reggie Dwork Subject: Congratulations Peter!! Date: Sat, 01 Mar 2003 17:27:09 -0800 I just received this announcement and wanted to share this incredible news with all of you!! Peter Reinhart has won The Gourmand World Cookbook Award for 2002 for his "The Bread Baker's Apprentice, Mastering the Art of Extraordinary Bread". Let's all congratulate him by baking a loaf of wonderful bread in his honor!!!! US COOKBOOKS ARE WORLD LEADERS THE GOURMAND WORLD COOKBOOK AWARDS 2002 WERE ANNOUNCED AT CHATEAU DE BRISSAC The Best Cookbooks and Wine Books in the World for 2002 were announced at the Gourmand World Cookbook Awards 2002 on February 28, 2003. This unique international event took place at the 500 years old Chateau de Brissac, in the Loire Valley next to Angers, France. These awards for food and wine books are considered to be the "Oscars" of the sector. Guests from 20 countries attended the glamorous celebration, which included a ceremony with the Medieval Guild of Loire Valley Wines. The US ranked among the top 3 winning countries These US books were among the top winners: * Best Bread Book in the World: The Bread Baker's Apprentice, Peter Reinhart (Ten Speed) Best Bread Book in the World: "The Bread Baker's Apprentice, Mastering the Art of Extraordinary Bread", by Peter Reinhart (Ten Speed) Peter Reinhart has already received for this book the 2 highest cookbook awards in the United States, Book of the Year at both IACP and James Beard Foundation Awards. This extraordinary book deserves the widest international audience, which our "Best in the World" award seeks to establish. Peter Reinhart is a fulltime baking instructor at Johnson and Wales University in Providence, Rhode Island. This is the definitive reference book on the subject. The competition was created by Edouard Cointreau in 1995 at the Frankfurt Book Fair. The Awards ceremony has taken place in 1996 at the Frankfurt Book Bair, in 1997 in Paris, in 1998 and 2000 in Périgueux, in 1999 in Versailles, and in 2001 in Sorges, Capital of the Truffles of Perigord. In 2002, over 3500 books from 60 countries entered the competition. For more information contact: Edouard Cointreau President and Founder Gourmand World Cookbook Awards --------------- END bread-bakers.v103.n012 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved