Date: Mon, 8 Dec 2003 01:47:31 -0700 (MST) -------------- BEGIN bread-bakers.v103.n051 -------------- 001 - "Marcy Goldman" Subject: Flax Seed Roll Date: Sun, 30 Nov 2003 19:45:22 -0500 Here is a neat flax seed roll I created recently - it uses both flax seed and ground flax seed. Flax Seed Rolls From BetterBaking.Com Healthy and good-looking - what more could you (and the American Heart Association) ask for? January brown baggers on a new diet will appreciate these moist, fragrant and grainy rolls. 2 cups warm water 1 tablespoon dry yeast 2 tablespoons flax seed oil or canola oil 2 teaspoons toasted sesame seed oil 1 tablespoon fresh lemon juice 2 tablespoons honey 2 tablespoons molasses 1 tablespoon salt 2 tablespoons rye flour 1/4 cup ground flax seed flour 1 egg 1/4 cup flax seeds 2 tablespoons sesame seeds 1 cup whole wheat flour 1/2 cup natural bran 3-4 cups white bread flour, unbleached or organic 1/3 cup (each) natural bran, flour, for dusting tops Line a large baking sheet or two smaller ones with parchment paper and set aside. Spray the mixing bowl of an electric mixer with non-stick cooking spray. Hand whisk the water and yeast together and let stand a minute. Whisk in the flax seed oil, sesame seed oil, lemon juice, honey, molasses, salt, rye flour, flax seed flour, egg, flax seeds, sesame seeds, whole wheat flour and natural bran. Stir well to blend. Fold in 2 cups of the white bread flour and blend with a wooden spoon for a few minutes. Attach the dough hook and knead (on low speed), adding remaining bread flour as required, to make a sticky but cohesive dough (8-10 minutes). Shape the dough into a ball (in the bowl). Insert the bowl into a plastic bag and let the dough rise until almost doubled in bulk, 45 - 60 minutes. Turn dough out onto a lightly floured work surface and gently deflate. Let dough rest, lightly covered with a tea towel or a plastic bag, for 15 minutes. Divide the dough into 12 portions and shape each into a ball. When you have formed all the balls, spray them with non-stick cooking spray. Roll each ball in some flour and then in some bran. Place the rolls, spacing them 2 - 3 inches apart, on the prepared baking sheet. Cover rolls lightly with a large plastic bag. Let rolls rise for 20 - 40 minutes or until almost doubled in bulk. Preheat the oven to 375 F. Bake the rolls for 18 - 20 minutes, or until nicely browned and crusty to the touch. Cool rolls on the baking sheet. Freeze extras or keep for up to two days. (c) This is a Marcy Goldman/BetterBaking.com original recipe --------------- MESSAGE bread-bakers.v103.n051.2 --------------- From: "Marcy Goldman" Subject: Urgent Need For Old Bread Machines Date: Sun, 30 Nov 2003 19:46:42 -0500 I urgently need two Zojirushi (used but great condition is fine) bread machines -that old, vertical model, the BS15 I think it is - with NO preheat cycle - Does anyone have one they want to get rid of? Thanks Marcy Goldman at betterbaking.com test kitchens --------------- MESSAGE bread-bakers.v103.n051.3 --------------- From: "Jeffrey Farris" Subject: Costco Flour Date: Sun, 30 Nov 2003 20:47:23 -0600 Has anyone used the ConAgra flour at Costco? They have an all purpose and a high gluten flour. I've always used King Arthur and been happy, but this is so much cheaper and would be great for holiday baking. I'd hate to use it and have substandard results though. Any firsthand experience would be appreciated. Thanks, Jeff --------------- MESSAGE bread-bakers.v103.n051.4 --------------- From: gcgourmet Subject: mixers Date: Sun, 30 Nov 2003 19:11:39 -0800 Howdy, After all the talk over the last few years about the pros and cons of various mixers, I went and bought a new one. I had owned an old Kitchen Aid/Hobart K5A, but it was worn out when I got it and would barely get through kneading a small batch when it became too hot to touch. My mom has owned a Bosch Universal for the last 15 or more years and swears by it. So I bought one (used on Ebay). It does indeed work great, but I have been very disappointed with the way it mixes and kneads dough. Sooo, I bought a brand-new 10 quart Thunderbird mixer. Yes, it is a small commercial mixer, comes with a 5 year warranty (better than a new Hobart), and may be a bit more than I need for capacity reasons (for now). Quite a deal at $850.00 (compared to a similar sized Hobart). Now, has anyone else had any experience with Thunderbirds, of any capacity? It's too late for me to back out of this, but so far, I'm happy with it. Only problems are that it weighs about 75 lbs and takes a lot of counter space. Dan Ephrata, WA --------------- MESSAGE bread-bakers.v103.n051.5 --------------- From: Ark1411@aol.com Subject: Rosemary Breadsticks Date: Sun, 30 Nov 2003 22:13:04 EST Richard Boosey writes: >Does anyone have a recipe using fresh rosemary (the plant is beside the >kitchen door) and perhaps dried tomatoes that would make a hardy breadstick? Here is a recipe from my files, for rosemary breadsticks. I have many recipes for Rosemary and one of my favorites is in the Claiborne Bread Book, see below. Adele ROSEMARY & THYME BREADSTICKS 2 cups bread flour 1 3/4 teaspoons salt 1 1/2 teaspoons quick-rising yeast 1 tablespoon minced fresh rosemary 1 tablespoon minced fresh thyme 1 teaspoon honey 1 teaspoon olive oil (preferably extra-virgin) 3/4 cup (about) warm water (120F to 130F) Mix flour, salt and yeast in processor. Add rosemary, thyme, honey and oil. Gradually blend in enough water to bind dough together. Process until dough forms ball, about 30 seconds longer. Turn dough out onto work surface. Knead until smooth abd elastic, about 2 minutes. Lightly oil large bowl. Add dough; turn to coat with oil. Cover bowl with plastic wrap, then a towel. Let dough rise in warm, draft-free area until doubled, about 1 hour. Punch down dough. Divide into 16 equal pieces. Roll each dough piece between palms and work surface into 12-inch-long by 1/2-inch-wide rope. Arrange ropes on 2 large, heavy baking sheets, spacing 1 inch apart. Let rise uncovered in warm draft-free area until almost doubled, about 30 minutes. Preheat oven to 325F. Bake until breadsticks are very crisp and pale golden, about 40 minutes. Transfer breadsticks to racks and cool. Makes 16. Can be made 3 days ahead. Store airtight at room temperature. Each breadstick has: 57 calories 1 gram total fat 0.5 gram saturated fat 0 cholesterol. ROSEMARY-GARLIC BREAD from "Breads" by Bernard Clayton (two medium loaves) Ingredients 3 cups whole wheat flour 2 1/2 cups bread or unbleached flour (approx.) 2 packages dry yeast 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 cups hot water (120F to 130F) 1/4 cup olive oil 3 garlic cloves, finely minced 1/4 cup finely chopped fresh parsley 3 tablespoons minced fresh rosemary (or 1 tablespoon dried) Baking Pans 2 medium (8" x 4") bread pans, greased or Teflon Mixing In a mixing bowl or mixer bowl measure 1 cup each whole wheat and white flours. Stir in the yeast, salt, and black pepper and blend. Add the hot water and olive oil, and beat 50 strong strokes with a wooden spoon, or for 2 minutes with the mixer flat beater, until the batter is smooth. Stir in the herbs. Mix well. Measure in 2 cups whole wheat flour and add the balance of the white flour, 1/4 cup at a time, until the batter becomes dough and forms a rough, shaggy mass. Kneading Knead the dough by hand or with a mixer dough hook. If by hand, use a rhythmic push-turn-fold motion, and occasionally lift the dough from the table and crash it down onto the work surface. A metal dough blade, as an extension of the hand, is useful in lifting and turning the dough. Knead for about 8 minutes by hand or with the dough hook. First Rising Drop the dough into a greased bowl and cover tightly with plastic wrap. Put either in a warm place (90F) for 30 minutes, until doubled in bulk, or leave at room temperature for about 1 hour. (If prepared with a new fast-rising yeast at the recommended higher temperature, reduce the rising times by half.) Shaping Punch down the dough. Divide in half. Roll each half into a ball and put aside to rest for 5 minutes. Press each ball into an oval, roughly the length of the pan. Fold lengthwise, press the seam together, and place in the prepared pan, seam down. Second Rising Cover the pans with wax paper or a Teflon sheet, and leave to rise until double in bulk, about 1 hour. The dough will reach the height of the pan. Baking Preheat the oven to 400F for 20 minutes before baking. (If using a convection oven reduce heat by 50F.) Uncover the pans and place on the middle shelf of the oven. Bake until the loaf is a deep brown and crusty, 35 to 40 minutes. Turn one loaf from its pan and tap the bottom crust with your fingernail. The bread is done if it sounds hollow and hard. Final Step Turn the loaves onto a metal rack to cool before slicing. The bread is delicious toasted, and can be kept frozen at 0F for a year. --------------- MESSAGE bread-bakers.v103.n051.6 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Splenda versus Sugar Date: Sun, 30 Nov 2003 22:25:04 -0500 (EST) Hello, Jeanette in Yancey, TX I use Splenda a lot when the amounts are small, but when you need substance, I find a half sugar and half Splenda works just fine. For example, I use Splenda when the recipe calls for a teaspoon or a tablespoon, etc. of sugar, but if it calls for more than half a cup, such as creaming it with butter, you need the bulk of sugar most of the time. Others may have different experiences but it sure works for Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v103.n051.7 --------------- From: "herblady" Subject: some answers and comments Date: Sun, 30 Nov 2003 21:29:23 -0600 Anne wrote: "I just received an order of Nevada Gold yeast from King Arthur. This is the first time I have used this product. When the package arrived, it had a beginning date and an expiration date. There are only four more months until the package expires." And Lobo replied: "I keep my yeast in the refrigerator and have used it past expiration dates. My friend used to freeze her sourdough starter. Why not try keeping it in the freezer and see what happens?" Now I'll add my 2 cents worth. I went to a KA demo here this fall and I asked them about storing their flour. They replied that if I keep it in freezer, it will keep indefinitely. One demonstrator stated that they had some in the bottom of the freezer for 2 years. Same way with yeast. About the KA mixers, my hubby is a small appliance repairman and says the newer ones are "a piece of s**t.." And as far as Cuisinart products are, you need to contact them about service. The average person can't get parts for those foreign companies. His suppliers can't get the parts for him either. gram/ruth --------------- MESSAGE bread-bakers.v103.n051.8 --------------- From: Wcsjohn@aol.com Subject: Sugar free bread Date: Mon, 1 Dec 2003 05:34:04 EST Jeanette Do you want to make bread that tastes sweet without sugar or are we just talking about the small quantities of sugar, a teaspoon or less, usually, that some recipes recommend for "feeding the yeast"? If the former then Googling returned 11,000 hits. If the latter then you can, as I always do, omit the sugar, it is simply not necessary in plain bread. John --------------- MESSAGE bread-bakers.v103.n051.9 --------------- From: "Rosalynn Gorski" Subject: Re: splenda Date: Mon, 1 Dec 2003 08:00:45 -0700 Reply to njretired@copper.net. bread-bakers.v103.n050 Message #5 I made pumpkin bread with splenda and it was horribly sweet! You are suppose to be able to substitute cup for cup. I contacted the company and they were most helpful. They suggested maybe cutting back a little.."to taste". They also sent me an $8.00 check, thinking that I would never use it again. My husband is a diabetic, so we are experimenting with the splenda. I have cut back a little, but it is still way too sweet and leaves an aftertaste that is hard to get rid of. Hope this helps. Roz --------------- MESSAGE bread-bakers.v103.n051.10 --------------- From: Roxanne Rieske Subject: Re: Question on expiration date of yeast Date: Mon, 01 Dec 2003 09:05:50 -0700 The date that is posted on packages of yeast is for storage at room temperature. Stored in the fridge, yeast will last at least 6 months beyond the expiration date. Stored in the freezer, yeast will last 10-12 months beyond the expiration date. Some people say that you should store the bulk of your yeast in the freezer and just keep a small jar in the fridge to help prevent moisture build up in the container you store it in. But I've never had a problem with this, but I live in a really dry climate. I always keep mine in the freezer. Roxanne --------------- MESSAGE bread-bakers.v103.n051.11 --------------- From: Alison and Alistair Subject: Irish Bread Date: Mon, 01 Dec 2003 20:04:26 +0000 In response to the request for Irish Bread recipes:- Most of the breads in Ireland are soda bread, you have to forget everything you learnt about yeast bread to make good soda bread. They need very gentle mixing, absolutely no kneading, gentle shaping and go in the oven immediately. They also in Ireland mainly use extra coarse ground wholemeal flours, which you don't find easily except in Ireland. You can ask at a mill, or grind your own I guess. The flours have traditionally been very soft ie low gluten. I've experimented a lot and I have two Irish bread recipe books as well as chatting to people about their breads when I visit Ireland. It is wonderful how many people make their own breads daily. Brown Soda Bread 10 oz coarse wholemeal flour 10 oz white flour 1 1/2 tsp cream of tartar 3/4 tsp bicarbonate of soda 1 tsp salt 3 oz medium oatmeal 1 pint buttermilk Mix all the ingredients gently and shape into a round, using extra flour to dust. Place on a greased baking tin and cut deeply with a cross. Bake immediately at 200C for about 45 mins. Cover if getting too brown. It is also very good with other ingredients instead of the oatmeal. I regularly make it with sunflower seeds, pumpkin seeds, sesame seeds, walnuts, barley flour,raisins, or grated cheese and herbs, Some Irish bread recipes are yeasted, but they tend to be one mix recipes and are quite surprising, but also very good - here's one I like- Kinsale Bread 1/2 oz yeast 400 ml warm water 2 tbsp sugar 1 1/2 lb coarse wholemeaL flour 1/2 tsp salt 50 ml molasses 100 ml honey Mix yeast with a little water and sugar and leave for a few minutes until bubbling. Mix all the ingredients with a spoon and beat until the batter is stiff (this is very hard work!) It should be wet and sticky - not like your usual smooth dough. Pour into a greased bread tin and leave in a warm place to rise for at least an hour or until doubled in size. Bake at 225C for 45 mins. Leave in the tins for 20 mins before putting on a rack to cool. This makes a very dense chewy good flavoured loaf. Alison North Wales UK --------------- MESSAGE bread-bakers.v103.n051.12 --------------- From: Gonzo White Subject: more on flax seed Date: Mon, 01 Dec 2003 14:06:21 -0600 Lobo said: "Whole Flax seeds should never be used in bread. You add no nutrition to your bread by using whole flax seed as they aren't digested when eaten. Grind the seeds into meal." I had never heard that so I called up my flax seed supplier (I get milled seed, didn't even know it until I read the label, and she says that from all the information available to her - flax seed must be milled - and correctly (professionally to the right temperature)- to obtain optimal results. If it's not milled properly - it won't maintain its properties. So now you know lots more about Flax seed. It is supposed to be good for you, I put it into my banana bread. --------------- MESSAGE bread-bakers.v103.n051.13 --------------- From: "Barrie J. Lax" Subject: Re: Obscure Date: Mon, 1 Dec 2003 12:34:37 -0500 John Chamberlain" wrote on Tue, 18 Nov 2003 .. >I'm looking for a recipe for a roll I used to have with just about every >meal while studying in Rome. It's a hollow roll...the ones we had tended >to have a pretty stout crust. At the time, it never occurred to any of us >to ask for a working recipe...and, frankly, we never learned the proper >name---we called them "moonrocks". Had to laugh ... Hollow rolls .. only in Italy !! When I lived in Milan a long time ago, the bread I bought locally was hollow as well, in fact it was sold by the pound under Italian law, since people objected to paying by the loaf for something that had less and less substance. How did they do it ?? I have often wondered, all to say if you discover a way to do it, please let me know. I have never seen this available in any other country but admit I haven't visited them all. I did come across an eatery in Nova Scotia that served fried fish, hollow as well. The pieces resembled ordinary deep fried fish, tasted pretty good probably from the flavored oil, but contained very little actual fish. If I had that secret I would have franchised a chain and made a fortune! Unhappily the owner wouldn't part with it and in fact took umbrage at my asking. There is a kernel of an idea here, if one could master 'hollowness', think of all the places this could be applied! In our world where little is what it really is, where things are seldom what they seem, the possibilities are endless!! Bar. P.S. And John, why 'Mock Turtlesoup', why not real?? You seem well on your way .... --------------- MESSAGE bread-bakers.v103.n051.14 --------------- From: Ed Okie Subject: new microwaves worth a look Date: Sun, 07 Dec 2003 15:52:40 -0500 Microwave ovens and bread baking are two subjects best described as "not best of friends." But there is occasional application. Recently I replaced our 24-year-old unit with one using a new "inverter" technology. It's not widely advertised nor well known. Equally confusing, various brands use different names: Panasonic calls it an "Inverter," Kenmore calls their microwave "ultra-Wave Technology." Both are the same. Last week's bread-baking crisis: I forgot to take four eggs out of the refrigerator to warm in advance... and the dough flour was being mixed. I needed eggs quick and without chilling the dough! Warming four eggs in a bowl in a microwave normally isn't a good idea. They'll cook (turn white) along the outside edge. But because of this microwave's new "inverter" technology the raw cold eggs warmed quickly without cooking - I was able to apply a true low-power setting (10%). Normal microwaves (almost all on store shelves), when "reduced power" is selected, 40%, 20%, etc., regardless of the dial setting it actually heats at - full - power... but pulses power full-on, then off. Full power, even for brief periods, affects food protein cells. With the Inverter technology the microwave's power is actually - reduced - to a lower but-constant output. 10 percent really is 10% power... not 100% full power for 1/10th of the time. The difference is significant. In this case delicate eggs warmed instead of cooking. Frozen bread warms better, too. (The regular oven is best for warming frozen bread, but the microwave does work in a pinch). Check out "inverter" microwaves next time you're in need of a new machine. They do work well for that occasional need in bread making, and for all other kitchen chores. - Ed Okie --------------- MESSAGE bread-bakers.v103.n051.15 --------------- From: Bill Bowers Subject: Oven spring Date: Mon, 1 Dec 2003 12:21:54 +0800 Howard Larson mentioned difficulty achieving much oven spring. This is how I (a lazy baker) create breads at home with good oven spring. Basic bread Combine in order in BM machine bucket or mixing bowl. 180 ml warm water (or adjust to your flour with experience) 2 Tbs barley malt (I use light malt from beer shop sans hops) 1 ts salt 1 egg, lightly beaten 2 Tbs butter or 3 Tbs olive oil 2 1/4 C Sam's Club bread flour 2 Tbs gluten 2 ts instant yeast Knead in BM 5-6 min. Remove, shape, place in lightly oiled standard bread pan and cover with another, inverted bread pan. Allow to rise (~20-30 min) in warm place. When the crown reaches just to top of the lower pan spray the loaf with water, make three diagonal slashes across top and re-cover with the top bread pan securing each end with a pair of binder clips. Place in cold oven and turn on to 375 F. Bake for 30 min, turn off oven, remove top pan and leave loaf in cooling oven for another 10-15 min. Under these conditions the oven spring causes the loaf to completely fill the top pan giving a rectangular loaf with excellent hard crust and good holey crumb. I can add up to 1/4 cup of rye, flax meal or sesame seeds without changing the basic formula. I don't make whole wheats as I am not fond of the herbaceous taste. Luck ! bill bowers --------------- MESSAGE bread-bakers.v103.n051.16 --------------- From: Pete Solis Subject: Re: Kitchenaid motor switch Date: Wed, 3 Dec 2003 19:42:26 -0500 >>The repair people told me that the new Kitchenaid mixers had a different >>kind of motor that in their opinion wasn't very good. The motors are >>stated to have a higher wattage, but they are smaller and overheat >>quicker. They told me that the older models were much better and that >>the new models were basically garbage. > >Anyone know in what model year the great motor switch occurred? >Just curious....my 1980-something kitchenaid has never been to the shop.... >--diane brown in st. louis This would be around when Hobart sold KitchenAid to Whirlpool. I couldn't find an exact date, though. If you want a Hobart KitchenAid, try eBay. The people who tell you that a KitchenAid will never ever break are talking about the old Hobart ones. The people who tell you KitchenAids are over-rated are talking about the new ones. That said, I have a new one and am quite pleased with it. Beacuse I like food history, I'm putting this link here. It has a nice bit about the history of the KitchenAid. Just search the document for "Hobart." Regards, Pete --------------- END bread-bakers.v103.n051 --------------- Copyright (c) 1996-2003 Regina Dwork and Jeffrey Dwork All Rights Reserved