Date: Sun, 20 Jul 2003 01:21:31 -0600 (MDT) -------------- BEGIN bread-bakers.v103.n031 -------------- 001 - Nifcon@aol.com - Slashing - for Bob 002 - "Susannah Ayres-Thomas" < - A Fried Yeast Bread 003 - "mgb" Subject: A Fried Yeast Bread Date: Sun, 13 Jul 2003 15:11:10 -0500 This weekend, I was in the mood for a fresh, homemade yeast bread, but didn't want to turn on the oven (it's hot here, folks!). So I decided I would "fool around" and see if I could come up with an acceptable fried bread. I started by making a basic yeast dough, as follows: 1 packet regular yeast (I used Red Star Instant) 1 teaspoon sugar 1 cup warm water Mix in bowl and allow to sit for five minutes, until foamy. Then, add 1 stick butter, melted and cooled 1 cup milk, heated to 105 F 1 egg, beaten Blend in sufficient flour to make a soft, workable dough (about 3-1/2 to 4 cups) Knead together until dough is smooth and bouncy. Put into a greased bowl and cover with a damp towel, allow to rise until doubled, about 1/2 to 3/4 hour depending on how hot it is(!) Punch down, and divide into 12 portions. Poke a hole in the center of each round. Roll out into flat rounds, set aside to rise until doubled, about 1/2 hour. When ready to cook, heat about 1 inch of vegetable oil in a large frying pan, until bubbles rise around a chopstick or wooden spoon handle when inserted in the oil. Fry the dough rounds on one side until golden, then turn carefully and fry on the other side, also until nicely golden brown. Remove from pan, and (if desired) immediately submerge in the following syrup, which should be hot and ready for the rolls: 1 1/2 cups sugar 1 1/2 cups water 1 cup dark corn syrup 1 teaspoon ground cinnamon (or more, to taste) 1 teaspoon vanilla extract Place the syrup-coated rolls on a rack to cool. This turned out beautifully, and everyone in my family devoured them as fast as I could make them! --------------- MESSAGE bread-bakers.v103.n031.3 --------------- From: "mgb" Subject: Pilot Crackers Date: Sun, 13 Jul 2003 17:18:42 -0700 Does anyone have a recipe for Pilot Crackers? The round ones from Hilo Macaroni Company in HI were my favorites, but they have closed their business. I'm talking round, thick crackers. Nabisco makes a Crown Pilot Cracker but it is not carried locally (could be special order). I have roller docker, just wondering if this type of hardtack uses special equipment. Hardtack recipes from the net so far are horrible. :( Thanks! Gwen in L.A. --------------- MESSAGE bread-bakers.v103.n031.4 --------------- From: Socko47@aol.com Subject: Peter Reinhart at Sur la table Date: Sun, 13 Jul 2003 21:51:30 EDT Check out their cooking class schedule at 866-328-5412. I just spent 3 fabulous hours with Peter Reinhart at the Marlton, NJ store. It was a demo course with him making: Pain a l'Ancienne, Wild Yeast (Sourdough) Bread, Five-Kern Bread with lots of Seeds. I found him a very pleasant, well organized, and knowledgeable teacher. He reported that he will be doing classes on Pizza when his new book is released. Joe --------------- MESSAGE bread-bakers.v103.n031.5 --------------- From: "Allen Cohn" Subject: Re: Slashing Date: Tue, 15 Jul 2003 07:47:24 -0700 I've had some success using an electric knife to slash. Because it's electric, it requires less downward pressure to cut. Allen Allen Cohn allen@cohnzone.com --------------- MESSAGE bread-bakers.v103.n031.6 --------------- From: "s.reinhart" Subject: Classes in Portland, Oregon and Kirkland, Washington Date: Wed, 16 Jul 2003 02:58:57 -0400 Hi Everyone, I hate to self-promote but I was just told by Sur la Table that due to a late mailing the wild yeast classes scheduled for Portland on Aug. 4, and in Kirkland on Aug. 6th may not run unless we pick up a few more enrollees. So, if you are interested, please contact Sur la Table in those areas for details. The class is called, "The Leaven Factor," and is on wild yeast fermentation and also on pain a l'ancienne. I'll also be doing a class on Friday, Aug. 1, at Caprial and John's Kitchen in Portland similar to the one I did last year around the country on pane abruzzi, marbled rye, and power bread. This is a more basic class, the "Leaven Factor" is more advanced. Hope to see some of you there and also at Summer Loaf on the 2nd. Again, sorry for the shameless plug, but I promised Sur la Table I'd let people know. Thanks! Peter Reinhart --------------- MESSAGE bread-bakers.v103.n031.7 --------------- From: cychiu@ctimail.com Subject: Hong Kong style bread, Pineapple bread and cocktail bread Date: Wed, 16 Jul 2003 11:21:08 +0800 (HKT) Anybody who has been to Hong Kong and eaten in a local cafeteria we called "tea restaurant". It is different from "Yum Cha" where you have Chinese tea and Dim Sum. A "tea restaurant" is usually serving western style of food but made to a local form to suit the taste of the people. Some of the famous items are coffee and milk tea with their own recipe, egg tart, french toast, sandwiches and a few Hong Kong style breads. One of these is called "pineapple bread" which contains no pineapple at all. Another one is "Cocktail bread" which again must scratch the head of how the name is given. Both pineapple bread and Cocktail bread are sweet bread based. Pineapple Bread ---- a round sweet bread with a layer of sweet, crispy covering on the top similar to "strudel" found on top of some muffins. In the local "tea restaurant" it is often served with a slice of hard butter of 3mm thick. Cocktail bread----- an oblong sweet bread with a sweet filling inside. Sweet bread dough 16 oz bread flour 1/2 oz custard powder 2 oz butter 1/2 oz milk powder 4 oz white sugar 8 oz water 1 egg 1/4 oz instant yeast Mix the ingredient for the dough and knead until elastic. Set aside to rise to double in volume, divide dough into 18 to 20 portions and ready to shape into either Pineapple bread or cocktail bread. Pineapple bread You need to prepare the sweet pineapple crust to place on top. Sweet pineapple crust(with no pineapple) 7 oz plain flour 1/2 oz milk powder 4 oz sugar 2 oz butter 2 oz lard 2 tsp milk 2 tsp egg yolk 2 drops vanilla essence 1/3 tsp *baking soda 1/3 tsp *cooking ammonium powder Mix all ingredient to form something like a ball, wrap by clings and put into the fridge to harden. Roll into a long roll of 1 inch in diameter and cut into 1 inch. Press each portion with the flat blade of a chopper or roll by a stick with clings on top to form a circular layer of 2 to 2 1/2 inches in diameter amd 2 mm thick. When the round sweet bread has gone through the second rise to double. Gently brush with egg wash and place the circular pineapple crust on top. Brush again with egg and bake in a 180 C oven for 15 minutes until the top of the pineapple crust is slightly browned and slit into a pattern which together with some imagination may be considered to resemble the skin of a pineapple. Maybe this is why it gets its name. * the baking soda and cooking ammonium powder are the ingredients to give the crust its characterstic texture and taste but if you cannot get cooking ammonium powder you may try to substitute these two with one tsp of baking powder. Cocktail bread 1 portion of Sweet bread dough Sweet filling 5 oz Plain flour 2 oz shredded coconut 1 oz milk powder 8 oz white sugar 10 oz butter vanilla essence Mix all ingredients into a dough and divide into 18 to 20 portions. Sweet piping 3 oz soft butter 1 oz white sugar 2 oz plain flour Cream butter and sugar until creamy and nearly white in colour, add flour and mix. Put into a piping bag or paper funnel for piping. Assembling the cocktail bread: Get a portion of the sweet bread dough (about 2 oz) after the first rise and press flat to oblong. Place a portion of the sweet filling in the centre and roll the bread into an oblong dough to incooperate the filling inside. It should be around 3 - 4 inch long and 1 - 2 inch wide and make sure the filling is sealed otherwise oil will drip out. Place them side by side on a baking tray allowing some space for the second rise. When these are double in volume, brush with egg wash and sprinkle some sesame on top and pipe two lines of sweet piping on the surface at right angle to the long axis about one and a half inches from both ends. Bake at 180 C oven for 15 min. These breads are certainly not suitable as a daily bread due to the fat and sugar content but they are really terrific when fresh out of the oven and are worth indulge in from time to time. Please try out the recipe, comment or feed back. Regards Cindy HK --------------- MESSAGE bread-bakers.v103.n031.8 --------------- From: Ed Okie Subject: reducing kitchen heat Date: Sat, 19 Jul 2003 16:24:59 -0400 An oven cranked up to the max, especially during the summer season can make life uncomfortable in the home, and add to air-conditioning expense. Pre-heating an oven increases the kitchen's heat load. Some baking formulas even suggest "to the max for a full hour." Here's a timely mid-summer reminder: bread baking can be accomplished equally well by using a cold-start oven! Plus it is far, far safer than the oft-advised steam-generating methods of pouring boiling water into a hot pan, tossing ice cubes, opening the door and spritzing water inside, etc. Even the act of loading the bread is safe, simple and casual because you're not dealing with scorching-hot surfaces, nor a blast of steam that fogs glasses when opening the door. Yes, even the cantankerous French baguette, the taste-exotic l'Ancienne loaf, to the simple Popover - the cold-start method works very, very well. Frankly, I use it year-round for everything! Leave the baking stone in the closet. If steam is desired, simply wet the oven's floor prior to starting (plus it works better than all of the above mentioned methods). Extend your baking time by about 20% will get you close. The first effort, bake until the bread looks the same color as with your pre-heat method... and note the time difference. Keep the setpoint temperature the same. Another tip for heat reduction (and energy conservation year-round): turn the oven "off" (or reset to a low temp) for the last say, 5 minutes. That applies to non-bread items in the oven, also. (Some of the new high-tech ovens have this feature pre-programmed in their baking cycles). Again, the cold-start oven for bread baking works very, very well... despite what you read in virtually all publications, or hear advocated by baking gurus. The pre-heat method is, well... a lot of hot air. - Ed Okie --------------- MESSAGE bread-bakers.v103.n031.9 --------------- From: Reggie Dwork Subject: going to Summer Loaf? Date: Sat, 19 Jul 2003 22:55:08 -0700 I don't think we will be going to Summer Loaf this year, but Chris Dalrymple is going. If you're going and would like to get together, please email Chris. Jeff & Reggie --------------- MESSAGE bread-bakers.v103.n031.10 --------------- From: "Max Prola" Subject: Slashing the loaf Date: Sun, 13 Jul 2003 11:52:03 +0100 A lot depends on the dough's water percentage. A very wet dough, 75-80%, will be soft and more difficult to slash than a firm dough. I have found that lames and razor blades are not very useful with such breads, and since I saw Jaques Pepin use a serrated-edge knife for this purpose, I use it all the time. Cuts through dry or wet loaves very nicely. I like to make shallow slashes, which expand a bit on the surface and result in the slashes taking the form of lighter-colored areas on the crust. Max Prola --------------- MESSAGE bread-bakers.v103.n031.11 --------------- From: Dan Erwin Subject: Kenwood Major repair needed Date: Sun, 13 Jul 2003 07:56:30 -0500 The speed control knob on my 7-quart Kenwood mixer was removed for thorough cleaning. That was a drastic error. It can't be reinstalled in a simple manner. Contact with Delonghi has proven to be worthless. The Cucina, which is supposedly the same model as the Kenwood 800, is not the same. The parts are not interchangeable and Delonghi's technical staff merely directs the consumer to an authorized repair center in a certain region. Contacting those places, they claim that they do not know how the control operates and that Delonghi refuses to send them the schematics or the instructions for how to make the repair. Calling back to Delonghi about these facts the main reply on the phone is: I'm sorry but.......... I tried purchasing Delonghi's model through Amazon. I got the DSM800, the one with 800 watts. I began with a wheat recipe that had 3 cups of water and 8 cups of flour. In 3 minutes it had overheated and it automatically stopped. The mixer was returned. If I had a source of a place to repair or even a schematic of the complicated setup I could possibly repair it myself. I have the special screwdriver to open the motor and I have been able to operate the mixer, but I have to use a stiff rubber band to keep the knob from vibrating out while mixing. I don't know how to contact the Kenwood Corporation in England. I haven't found an E-mail address for them. Can anyone here help me find a solution to my problem? Dan Erwin Champaign, Il --------------- MESSAGE bread-bakers.v103.n031.12 --------------- From: Bszim@aol.com Subject: crockpot bread? Date: Sun, 13 Jul 2003 09:09:54 EDT What I'd like to know, since I've no bread machine, is there a possible recipe for bread using a 'crockpot'? Beverly --------------- END bread-bakers.v103.n031 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved