Date: Sun, 18 Jan 2004 00:23:23 -0700 (MST) -------------- BEGIN bread-bakers.v104.n005 -------------- 001 - "s.reinhart" - Overnight Yeasted Waffles/Pancakes 007 - Marcksmar@aol.com - High Rising White ABM bread 008 - Honey - Indian fry bread request.... 009 - Sisbecki@aol.com - Re: Yeasted Overnight Waffles 010 - Tarheel_Boy@webtv.net (Sk - Bread and Pizza Therapy 011 - Linda Subject: Mea culpa, Scottsdale Date: Sat, 10 Jan 2004 19:38:08 -0500 Hi Again, Inmy last post I inadvertently listed the March 1 class in Scottsdale as being in California. Of course, it should have said Arizona. There is a possibility that Chris Bianco, of Pizzeria Bianco (arguably the best pizzeria in America), might come to that class for a special appearance and talk about (and maybe demonstrate) some of his pizza "secrets." Hope some of you can make it. Best Regards, Peter Reinhart --------------- MESSAGE bread-bakers.v104.n005.2 --------------- From: Judi9826@aol.com Subject: Butter Bell Lurker Date: Sat, 10 Jan 2004 04:46:45 EST I am also a lurker with a butter bell that I have had for years. I love it. But I live in the high desert of Nevada. It can go up to 120 degrees here in the summer and if I didn't change the water at least every other day the butter would mold and spoil. Been there, done that. It is a good idea to change the water as it usually will keep the butter fresher. I just wish that I could find a larger bell. Judi --------------- MESSAGE bread-bakers.v104.n005.3 --------------- From: "Kathie Jones" Subject: Bags for Bread/Rye Bread Condensation Date: Sat, 10 Jan 2004 11:11:49 -0500 >Date: Mon, 5 Jan 2004 08:12:02 -0500 > >I like to sprinkle some salt on the top of my rye breads before >baking. Even after cooling several hours I get condensation inside the >bag when storing. I thought paper bag storage would be the solution, but >I find only coated paper bags available (and seldom even those). >Suggestions please. That leads to the question of paper bags for >bread. Any thoughts about using them? If that is a good idea, where do I >find them? > >Jim Neuman If you cannot find the bags you are looking for through a bakery supply source, or through a restaurant supply house, why not make muslin bags for your bread? Muslin is the least expensive of any material available, and if you can sew or have a friend/relative/friend's relative, etc., the sewing of a bag would take only about 2 minutes each. You can custom size them, put a draw string tie in the top and voila! Bread bags. :oD Kathie Forest Hill, Maryland --------------- MESSAGE bread-bakers.v104.n005.4 --------------- From: "Sonia Martinez" Subject: Cumin Crisps Date: Sat, 10 Jan 2004 06:10:32 -1000 Aloha y'all! I was recently discussing with another foodie friend the Cubans fondness for cumin seeds or powder in cooking. I mentioned that I love using it with black beans and my friend wrote back sharing the following recipe with our Cocina Cubana cooking group. I tried them yesterday afternoon and they were very, very good. I made them in thin solid sheets and then broke into pieces, like irregular lavosh Sonia CUMIN CRISPS 1 cup all-purpose flour 2 Tablespoons sugar 6 Tablespoons rice wine vinegar or other mild white vinegar 1 Tablespoons cumin seeds 2 Tablespoons butter, melted 1/2 cup water or more as needed Heat oven to 450F and set rack on the middle level. Have ready, two non-stick baking sheets or line the baking sheets with parchment paper. Whisk together the flour and sugar in a bowl, then whisk in the vinegar until smooth. The batter will be quite thick. Stir in the cumin seeds and butter and whisk again, then stir in enough water to make a smooth, spreadable mixture. Let rest for 10 minutes. Drop teaspoons of the batter several inches apart on the baking sheets and, with a pastry brush or spatula, spread the batter very thin - as thin as paper - into any shape you like. Don't be tempted to layer the batter. Alternately, the batter can be spread paper-thin into one big sheet, which can be broken, after baking, into irregular pieces.) Bake for 5 to 7 minutes, until light brown and crisp on the edges. Cool on the baking sheets; the crackers will crisp further as they cool. Serve immediately, or store in an airtight container for a few days. Makes 40 to 50 crackers. --------------- MESSAGE bread-bakers.v104.n005.5 --------------- From: lee.meck@maine.edu Subject: Stuffed Bread Date: Sat, 10 Jan 2004 11:45:19 -0500 In reply to Jeanette in South Texas: This isn't the stuffed bread you are looking for, but one that I make using the 4-H Champion Bread someone posted back in April....not sure who to credit for this. I'm a college student and my family really likes it... Using your favorite basic bread dough or even 2 frozen loaves.... after the first rise, punch down and roll out on floured surface into 2-4 rectangles about 16x10"- these should be fairly thin....otherwise dough will not bake the whole way through. Pre-heat oven to 400 F. Cover cookie sheet with foil, grease with olive oil, sprinkle with cornmeal. Place on rolled out dough a combo of your favorite meats/ cheeses...about a 1/4 lb. of each on each rectangle, pepperoni, and a jar of drained roasted red peppers (plus anything else you'd like). Spread ingredients within a 1/2" of the dough border. Start on long side of rectangle and roll up, pinching ends and seam. Gently fold ends under. Place on prepared pan - you can usually get 2 on a pan. Brush tops of loaves with egg whites and sprinkle with more cornmeal or toasted seasame seeds. Bake about 20-25 mins. until bread sounds hollow when tapped. Slice and serve with homemade tomato sauce to dip. --------------- MESSAGE bread-bakers.v104.n005.6 --------------- From: Ellen Lee Subject: Overnight Yeasted Waffles/Pancakes Date: Sat, 10 Jan 2004 11:47:46 -0500 Maggie, your recipe looks wonderful. However, please clarify the yogurt/buttermilk/milk and milk entries under ingredients. The recipe calls for 1 cup plain nonfat yogurt, buttermilk, or any kind of milk 2 cups milk, any kind That makes a total of three cups of milk or a combination of milk variations, and all of it is added to the yeast mixture that ferments for 12 hours. Is that correct? Ellen --------------- MESSAGE bread-bakers.v104.n005.7 --------------- From: Marcksmar@aol.com Subject: High Rising White ABM bread Date: Sat, 10 Jan 2004 12:17:57 EST This is an absolutely no fail ABM white bread recipe but watch out. It rises very high. You might like to decrease it to 3 cups of bread flour and it will still hit the top of the breadmaker. White Bread 1 1/2 cups warm water 1/4 c. oil of whatever kind you like but I think Canola is too bland 1 1/2 tsp salt 1/4 c. brown sugar or honey 1 tablespoon malted milk powder 4 c. bread flour 2 tsp yeast Use white bread setting --------------- MESSAGE bread-bakers.v104.n005.8 --------------- From: Honey Subject: Indian fry bread request.... Date: Sat, 10 Jan 2004 10:57:50 -0800 (PST) Sue.. Here's authentic Indian Fry Bread..... Please don't change or alter it in any way. It was given to me by a woman of the Tohono O'odham tribe. 4 T honey 3 T oil 1 T salt 2 C hot water 1 pkg active dry yeast 3 C unbleached flour 2 t baking powder 2 - 4 cups additional flour Start the dough at least 2 1/2 hour before serving. *Note*..be sure to poke a hole in the middle of the dough before frying* Mix together oil, honey and salt Stir in the water Mix well. Sprinkle yeast on top of this mixture, cover with a cloth and let stand until yeast bubbles, about 10 minutes. Add flour and baking powder. Stir well. Add more flour until the mixture is firm and cleans hands.. (2-4 cups) Place dough in a greased bowl, turning over to grease the top. Cover and let rise until double in bulk. Punch down and divide in half Cut each half into 8 parts Form each piece into a ball and place on wax paper. Allow to rise until ready to fry Heat fat to frying temperature.. Stretch on roll each ball into a very thin round .. 6 to 8 inches in diameter. Poke a hole in the middle of the circle and drop into deep fat Fry about 1 1/2 min each side and drain on paper towels. Serve hot topped with honey,. -- this is the traditional topping. You can also top with either powdered sugar or cinnamon sugar. --------------- MESSAGE bread-bakers.v104.n005.9 --------------- From: Sisbecki@aol.com Subject: Re: Yeasted Overnight Waffles Date: Sat, 10 Jan 2004 17:01:30 EST Okay. A recipe for waffles/pancakes involving setting out a batter containing such a perishable ingredient as milk at room temperature for (gasp!) 12 hours? What do you want to do, poison your progeny? Food safety is paramount. Heed or recede. --------------- MESSAGE bread-bakers.v104.n005.10 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: Bread and Pizza Therapy Date: Sun, 11 Jan 2004 12:47:17 -0500 (EST) Two of my Christmas gifts to myself this year were Rose Levy Beranbaum's "The Bread Bible" and Peter Reinhart's "American Pie." Wow! What great stuff, and what a lot to learn from both Rose and Peter. I just had to find the time somehow to read and digest everything in both of these wonderful books. But how? That question was abruptly answered when I had some rather serious surgery a week before Christmas. I came home on Christmas Eve. It was slow going at first, but Doctors Rose and Peter were there to keep me company. I'm well on the road to recovery now and I owe Rose and Peter for helping me along that road. Reading these books was just like being in the kitchen with them. Thank you. Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n005.11 --------------- From: Linda Subject: Greek Bread Date: Sun, 11 Jan 2004 16:18:00 -0400 I tried this recipe today to serve with a Greek soup and it turned out very well. Greek Bread from "Rustic European Breads from Your Bread Machine" by Linda West Eckhardt and Diana Collingwood Butts 2 1/2 tsp. bread machine yeast 2 1/2 cups bread flour (I used 1/2 cup whole wheat & 1 Tbsp. gluten) 1/2 cup instant nonfat dry milk solids 1 1/4 tsp. salt 3/4 cup water 1 Tbsp. mild honey 1 large egg 2 Tbsp. unsalted butter (I used salted) Topping: 1/3 cup fresh grated Parmesan cheese 1/3 cup walnut pieces 2 Tbsp. sesame seeds 1 tsp. aniseseed 1/4 tsp. ground ginger 1 large egg, whisked until frothy Process bread ingredients on dough cycle. Remove to lightly floured surface and knead a moment or two. Form into a ball and cover with bread pan for 5 minutes. Form the dough into an 8-inch, high, round loaf and place on parchment-covered baking sheet. Let rise in a warm, draft-free place until almost doubled in bulk. Preheat oven to 350 F. Mix the topping ingredients in a small bowl. Just before baking the bread, spoon the topping onto the loaf. Bake until the loaf is golden brown and done, about 30 minutes. Cool on the parchment paper on a rack. Store in plastic wrap. Properly stored this bread keeps up to a week. --------------- MESSAGE bread-bakers.v104.n005.12 --------------- From: "Philip Seitz" Subject: Limp crust in highly hydrated (85%+) bread Date: Mon, 12 Jan 2004 09:48:45 -0500 This is my first posting to this forum. I've been working on recipes for several breads with 85%+ water (expressed in baker's percentage), and they all present a brown, crisp crust on removal from the oven. However, as the bread cools the crust becomes soft and limp. I assume this is the result moisture migrating outward from the crumb, but standard tricks--such as leaving the bread in the oven with the door open--haven't helped. Here is some background information, should it prove relevant. A typical bread would be made from King Arthur Sir Galahad flour (11% protein), and baked with steam at 500 F for five minutes, followed by 20-some minutes at 450 degrees. Following this the bread would go for another ten minutes at a much lower heat, or simply with the oven door open while it cools. I love the texture and openness of crumb in these breads, and would love to match it with a crisp crust. Any suggestions would be happily received! Phillip R. Seitz pseitz@cliveden.org --------------- MESSAGE bread-bakers.v104.n005.13 --------------- From: Chefsherry1@aol.com Subject: Re: Stuffed Bread (v104.n003.3) Date: Mon, 12 Jan 2004 17:03:01 EST To Jeannette in South Texas: The recipe you refer to sounds like our Pampered Chef showcase recipe for the Fall/Winter 2002 season. It is easy & I used it often for my Pampered Chef shows. Hope this helps. Sherry, a transplanted Texan Pepperoni Pizza Twist 3.5 oz (1 pkg) pepperoni slices, diced 3.25 oz (1 can) pitted ripe olives, drained & chopped 2 T snipped fresh parsley 1/2 c (2 oz) shredded mozzarella cheese 2 T all-purpose flour 1 garlic clove, pressed 22 oz (2 11-oz pkgs) refrigerated French bread dough 1 egg 1 t Italian seasoning mix 2 T (1/2 oz) grated fresh Parmesan cheese 15 oz (1 can) pizza sauce, warmed (optional) Preheat oven to 375 F. Combine first 6 ingredients & mix well; set aside. Place bread dough, seam sides up, on cutting board. Using serrated bread knife, slide each loaf lengthwise, end to end, cutting halfway through to center of loaf; spread open flat. Lightly sprinkle additional flour evenly over dough. Using a roller, roll dough crosswise to a 4-inch width, creating a well down the center of each loaf. Spoon half of the pepperoni mixture down center of each loaf. Gather up edges over filling, pinching firmly to seal. Place loaves, seam sides down, in an "X" pattern on parchment paper on a baking sheet (I use the Pampered Chef Rectangle Baking Stone). Crisscross ends of dough to form a large figure "8", leaving two 1 1/2 inch openings in center of twist. Separate egg and beat white and seasoning mix together; lightly brush over dough with pastry brush. Using serrated bread knife, cut a 3-inch slit in each of the top sections of the twist to reveal the filling. Sprinkle Parmesan cheese over loaf and bake 30-32 minutes or until deep golden brown. Remove to cooling rack & cool 10 minutes. Cut into slices and service with pizza sauce if desired. This recipe works well with all kinds of fillings, both sweet and savory. ENJOY! --------------- MESSAGE bread-bakers.v104.n005.14 --------------- This message removed by editor. --------------- MESSAGE bread-bakers.v104.n005.15 --------------- From: Carolyn Dandalides Subject: bread storage Date: Tue, 13 Jan 2004 13:39:12 -0800 (PST) Surprisingly, I've never seen this in print in a book or anywhere else, but a glass cake dome is a splendid place to store bread. (Or muffins, quick breads, tea loaves, cupcakes, rolls, buns, and yes, cakes.) It is certainly more friendly to the environment than using either paper or plastic bags, since, with care, it is infinitely reusable. Since it is not completely airtight, condensation is not an issue, and crusts hold fairly close to their original condition. (A small glass dome, typically used for cheese, is the right size for a few muffins or rolls, or a miniature loaf of bread.) In addition, it is more attractive to display baked goods under glass as edible kitchen art! Happy baking, Carolyn --------------- MESSAGE bread-bakers.v104.n005.16 --------------- From: FREDERICKA COHEN Subject: North Dakota flour Date: Wed, 14 Jan 2004 05:12:38 -0800 (PST) After reading that January 4 great testimonial to North Dakota Mills, I went to the site and ordered 10 lbs of bread flour. The texture, color, aroma are superb. When did you last read about a flour that smelled good?!?! I decided to do a controlled test with my basic challah 6 1/2 - 7 cup recipe mixed in my Kitchenaid. Okay, purists, I know there is no such thing as "controlled" at home because I have no control over kitchen heat or humidity or even the heat and humidity of my hands. It was wonderful to work with, almost alive! The oven spring made me glad I opted for the larger pan. But the real test came when I took a half loaf to a neighbor to "test". (She's my "lab animal.") Four minutes later, she phoned to say, "You don't eat that bread WITH anything. It has to be savored all by itself!" The big surprise is the price. It is $2.00 for 10 lbs! Even with shipping from ND to Ohio, the total bill was only $7.70. Service was fast. I ordered 1/05 and it was at my home 1/11. Customer service is as good as the product. I called with a question and it was answered quickly and pleasantly. By the way, they make other products,too. My apologies for "going on and on" but it is nice to find something of quality today. And my thanks to William Waller for good advice! Fredericka --------------- MESSAGE bread-bakers.v104.n005.17 --------------- From: Cindy Lewellen Subject: Salt-rising Bread Date: Thu, 15 Jan 2004 11:38:50 -0500 Hi, Someone was recently asking about salt-rising bread. Susan Brown, is our local expert on salt-rising bread. She has been interviewing bakers and collecting recipes. Her web site http://web.mountain.net/~petsonk/ has lots of information about the tradition of the bread as well as the recipes and tips for making it on your own. Cindy "May your harp stay in tune, your bread always rise and all your problems be opportunities in disguise." CWL --------------- MESSAGE bread-bakers.v104.n005.18 --------------- From: gcgourmet Subject: mixer and scale for sale Date: Thu, 15 Jan 2004 17:11:19 -0800 I am selling my used Bosch Universal mixer. It includes the motor-base, plastic bowl with lids, dough hook, blender (no lid), cover for blender base, and cookie whip thingy. $125 post paid. I hope someone on this list will appreciate it more than I do, since I bought a small commercial mixer. Also selling a used Detecto balance scale, model 1001TB. $100 post paid. Dan Bolyard Ephrata, WA gcgourmet@pipeline1.com --------------- MESSAGE bread-bakers.v104.n005.19 --------------- From: Haack Carolyn Subject: melting salt, stuffed bread Date: Sun, 11 Jan 2004 08:06:08 -0800 (PST) For "Jim Neuman" Re: salt melting in storage First, as you already suspect, be certain your loaf is ABSOLUTELY, POSITIVELY cold-as-a-stone before you put it into a bag. That will at least eliminate the issue of entrapped steam. Second, you are still faced with the often-discussed problem of humidity balancing itself from middle-to-crust of the loaf. Try wrapping the loaf in a paper towel when you put it in the plastic bag ­ I've found the towel absorbs enough of the dampness to prevent the top from melting. And, as always, eat fresh bread as soon as possible! For Jeanette in South Texas Well, I have to leave you to your own devices on the details of the stuffing. But here's a stuffed, braided bread recipe I've used for years and it always makes a nice presentation. Note the included egg, which tends to produce a softer, more pliable dough for ease of stuffing. Onion Braid (probably from late '60's Cleveland Plain Dealer) Bread 1 package dry yeast (2.25 tsp) .25 cup water 4 cups bread flour, divided 2 + 2 .25 cup sugar 1.5 teaspoons salt .5 cup hot water .5 cup warm milk .25 cup butter (.5 stick) 1 egg Filling .25 cup butter (.5 stick) 1 cup chopped onion, REFRIGERATED and WELL CHILLED 1 Tablespoon grated Parmesan cheese 1 Tablespoon sesame or poppy seeds 1 teaspoon garlic salt 1 teaspoon paprika Proof yeast; mix all bread ingredients except the reserved 2c. flour; beat 2 minutes with electric mixer. Add remaining flour to make soft but kneadable dough. Cover, let rise. Meanwhile, assemble filling ingredients. Be sure to chill the chopped onions well (or the melted butter will run all over your pieces and you'll never get the tube edges to adhere to each other!). When bread is almost risen, melt butter and add remaining filling ingredients EXCEPT ONIONS. Grease or spray a flat cookie sheet. Punch dough down, knead lightly. Roll out into 18 x 12 inch rectangle. Cut into three strips 18 x 4 inch. NOW quickly stir the COLD onions into the butter mixture; spread the filling down the middle of each dough strip. Pull the edges together and seal (pinch well, can run wet finger down each edge to promote adhesion). Seal ends as well as long seam. Braid the three strips together on the prepared cookie sheet, pinching ends of the three tubes together somewhat to make tidy loaf. Let rise about 30 minutes. Meanwhile, preheat oven to 350 F. When bread is risen, bake about 30 minutes (nicely browned). This bread can be sliced, but it's fun just to have your diners pull off a piece and enjoy it casually. --------------- END bread-bakers.v104.n005 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved