Date: Mon, 1 Mar 2004 01:14:04 -0700 (MST) -------------- BEGIN bread-bakers.v104.n012 -------------- 001 - Reggie Dwork Subject: Whole wheat challa correction Date: Sun, 29 Feb 2004 23:08:33 -0800 In a post in last week's digest (v104.n011.2), the statement "Whole wheat Challa is one of those things that doesn't or shouldn't exist" was attributed to the wrong person. The statement was actually made by Barrie Lax in bread-bakers.v104.n008.9. This has been corrected in the archives. I apologize for letting this get through. Reggie --------------- MESSAGE bread-bakers.v104.n012.2 --------------- From: Carolyn Schaffner Subject: Chelsea Buns? Date: Mon, 23 Feb 2004 06:24:56 -0500 Looking for a recipe for Chelsea Buns -- English bread for Good Friday. Many thanks! Carolyn Schaffner in Buffalo, NY --------------- MESSAGE bread-bakers.v104.n012.3 --------------- From: Margaret Miller Subject: Poppy Seed Lemon Bread Date: Mon, 23 Feb 2004 06:25:08 -0800 (PST) Regina, This is the recipe in my Panasonic book. Poppy Seed Lemon Bread Large loaf 3 1/4 cup bread flour 2 tsp. salt 2 TBSP dry milk 2 TBSP butter 2 TBSP sugar 3 TBSP poppy seeds 2 TBSP dry lemon peel, crushed 1 7/16 cup water 1 1/2 tsp dry yeast --------------- MESSAGE bread-bakers.v104.n012.4 --------------- From: Michael Szuchy Subject: Why no cold water pizza recipe in American Pie? Date: Wed, 25 Feb 2004 23:51:03 -0500 I noticed that the pizza dough recipe in Peter Reinhart's "Bread Baker's Apprentice" uses the cold water method, but couldn't find any recipe in "American Pie" that uses it. Did I miss something, or was that recipe not included in the new book for some reason? Also, I have not had a chance to try any recipes from "American Pie" yet. Could someone who has please report their results (I'm guessing they are good)? Up until now I have only been using "The Art of Pizza Making: Trade Secrets and Recipes". --------------- MESSAGE bread-bakers.v104.n012.5 --------------- From: MEWellborns@aol.com Subject: Re: white bread: Hitachi and more Date: Sat, 28 Feb 2004 10:30:33 EST Audra, I too have the Hitachi HB-B201 and here is the recipe that is right out of the manual: Large Loaf: 1 1/8 Cups lukewarm tap water 3 Cups bread flour 1 1/2 teaspoon salt 3 Tablespoon sugar 1 1/2 Tablespoon dry milk 1 1/2 Tablespoon butter 1 to 1 1/2 teaspoon dry yeast I select bread color light loaf and add extra yeast if I choose rapid cycle. I would be glad to copy and mail you the manual if you would email me personally. Here is my favorite white bread recipe: * Exported from MasterCook * Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups water 1/3 cup margarine 3 1/2 cups bread flour 1/3 cup sugar 1 tablespoon lowfat powdered milk 1 teaspoon salt 1 1/2 teaspoons active dry yeast In your automatic bread maker add the water and margarine. In a bowl combine the bread flour, powdered milk, salt, and sugar, stir to combine and add to the bread maker. Make a well in the center of the flour mixture and pour the yeast into the well. Follow the directions for your bread maker to bake. - - - - - - - - - - - - - - - - - - Elizabeth --------------- MESSAGE bread-bakers.v104.n012.6 --------------- From: Bev Subject: Panasonic Lemon Poppy bread Date: Mon, 23 Feb 2004 06:43:05 -0600 Dear Reginia, Here's the recipe from the Panasonic Book: 2 cups bread flour 1 Tablespoon sugar 1 Tablespoon dry milk 1 teaspoon salt 7/8 cup water 1 Tablespoon butter 2 tablespoons poppy seeds 1 Tablespoon lemon peel 1 - 1.5 teaspoons dry yeast Note: Use 1 teaspoon dry yeast if you are using the quick rising type, 1.5 teaspoons if you are using the active dry type. (my note: probably 1 teaspoon if you are using the instant yeast Note: I didn't know that poppy seeds went stale rather quickly so if yours have been around for a while, taste them first to see if they have flavor or if the oils in them have gone stale. AND, here's a tested recipe that just might give the above recipe a run for its taste buds! Lemon Bread I am not sure but I think the recipe below was developed by Renzo - a valuable contributor to this list! 1 egg + enough water to equal ½ cup 1/3 c vanilla yogurt (probably plain would work as well) 1 T butter 2 T buttermilk powder 1 tsp lemon extract (got this at the supermarket. I think it's a critical ingredient) 1.5 tsp lemon or lime zest (only cause I didn't have lemon ) 1 tsp lemon juice (ok, ok, I admit it, I used bottled) 1 T Honey 2 T gluten 2 tsp dough enhancer 1 tsp yeast 3/4 tsp salt 3 T pecans (optional) 1 1/4 cup bread flour 1 cup whole wheat flour (can use all white) (I should think poppy seeds would be great in this) These are listed randomly. Add in proper order for your machine. It turned out to be a lovely loaf. It wasn't a sweet bread at all. If you use plain yogurt, you might want to add more honey, but I think it would be good either way. Bev C --------------- MESSAGE bread-bakers.v104.n012.7 --------------- From: "mike fuller" Subject: bread holes and rice Date: Mon, 23 Feb 2004 08:03:58 -0500 What's the best way to get big air holes in bread? Thanks, Mike in Havana P.S. A cool tip I've learned in recent months: cooked rice added to bread dough provides crunchiness when the bread is toasted later. --------------- MESSAGE bread-bakers.v104.n012.8 --------------- From: "Steve Cabito" Subject: Hitachi HB-B201 Basic White Bread Date: Mon, 23 Feb 2004 09:30:47 -0700 Here you are, Audra: Hitachi HB-201 Basic White Bread Large loaf ---------- 1 1/8 C water 3 C bread flour 1 1/2 tsp salt 3 Tbsp sugar 1 1/2 Tbsp butter 1 1/2 Tbsp dry milk 1 tsp dry yeast (to 1 1/2 tsp) Medium loaf ----------- 3/4 C water 2 C bread flour 1 tsp salt 2 Tbsp sugar 1 Tbsp butter 1 Tbsp dry milk 1 tsp dry yeast (to 1 1/2 tsp) Small loaf ---------- 3/4 C water 1 C bread flour 1/2 tsp salt 1 Tbsp sugar 1/2 Tbsp butter 1/2 Tbsp dry milk 1/2 tsp dry yeast These recipes are for the "Bread" setting. For the "Bread Rapid" setting, increase the yeast to 2 tsp for large and medium sizes and to 1 tsp for the small loaf. -Steve --------------- MESSAGE bread-bakers.v104.n012.9 --------------- From: "Kyle" Subject: Whole Wheat Challah Date: Mon, 23 Feb 2004 11:52:07 -0500 I have to agree with Ms. Brody. In Maggie Glezer's forthcoming book on Breads of the Diaspora, there is a very tasty, sourdough whole wheat challah [[Editor's note: Maggie posted this recipe to bread-bakers in Jan: bread-bakers.n104.n007.1]] Kyle www.kylescupboard.com --------------- MESSAGE bread-bakers.v104.n012.10 --------------- From: "S&R Ash" Subject: Re: Anise Bread Date: Mon, 23 Feb 2004 15:45:48 -0500 Thanks for posting an Anise recipe. If you haven't tried a bread with this spice you should give it a try. We lived in Texas many years and have made a Recipe for Anise Bread like they serve in Old Market in San Antonio it is yummy. Haven't made it in a long time. They also have a pumpkin bread that is good. I will post the Anise recipe for it is a little different than the one Reggie posted and will give a milder flavor if you are a bit timid on using this spice. I grew up with it in Peppernuts and German foods so was already use to it before moving to Texas. Anise Bread San Antonio Old Market Style 2 Eggs beaten 3 Cups flour 1/2 Cup sugar 1 tsp salt 2 tsp finely crushed Anise 1 1/2 Cup Water 1 Cup scalded Milk cooled 1 Pkg yeast 4 Tbsp Butter or Crisco 2 to 3 more Cups Flour Soften the yeast in 1/4 cup warm water. In a large glass bowl add remaining water and milk. Stir well. Add beaten eggs, shortening, sugar and salt and anise spice. Mix well. Beat in the 3 cups of flour. Beat smooth with mixer. Cover and Let the batter rise to double volume. Punch down and stir in enough flour until it forms a dough ball. Turn out on floured surface knead well adding flour until smooth. Let stand 30 minutes on the counter covered with a cloth. Knead again and shape into round buns about 5 inches in diameter, flat on top. Place on greased baking sheets. Let rise until doubled in size. Bake at 350 degrees until a light golden brown top. This bread can be glazed if desired. Raisins & pecans can be added to the dough before baking or add to glaze. Sue Ellen --------------- MESSAGE bread-bakers.v104.n012.11 --------------- From: "Amy A. Smereck" Subject: Panasonic Bread Machine Poppy Seed Bread for Regina Date: Mon, 23 Feb 2004 20:47:51 -0500 I have a Panasonic Bread Machine and have bypassed this recipe many times, thinking that lemon poppy seed as anything but a quick bread/muffin sounded a bit odd. Now I will definitely try it out. I assume the Lemon Peel should be the dried kind in a jar, not fresh zest. Poppy Seed-Lemon Bread 2 1/4 cups bread flour 1 Tbsp sugar 1 Tbsp dry milk 1 tsp salt 1 Tbsp butter 2 Tbsp poppy seeds 1 Tbsp lemon peel 15/16 cup (7 1/2 fl. oz.) water 1 tsp dry yeast From the Panasonic Bread Bakery SD-BT55P Operating Instructions and Recipes manual. Place ingredients in pan in order given. Put yeast in dispenser. Use Basic Bake mode. I have owned this machine about twelve years now, and it works well but has a very small capacity - 2 1/4 cups of flour. I can go up to about 3 1/4 cups in Dough mode, if I take the dough out before the end of the cycle, so it doesn't overflow the pan. I can't bring myself to get rid of it because it is so reliable, and can't get a new, larger capacity one until I do. A question: Do larger capacity machines handle small amounts well, or if I get a newer machine, will I be stuck making only large loaves? --------------- MESSAGE bread-bakers.v104.n012.12 --------------- From: "Brown, Diane" Subject: RE: Whole wheat fresh milled flour Date: Wed, 25 Feb 2004 21:13:32 -0600 Susan Hermosillo asked about baking with fresh milled whole grain flours. What would you like to hear about? Bread, cookies, pastries? Ihave done it for a long time, but can't really claim to be an expert. In fact, I've just been trying to remember where I read that flour should either be used directly after milling, or you should wait a week or two for it to age, but not use it in between. I can't remember the rationale why the very fresh or the older were ok, but the in between flour wasn't. Does anyone else here have the answer? In general, however, I simply translate recipes designed with white flour to whole wheat, because many 100% whole grain recipes are more righteous than tasty. My rules of thumb: translate cup measurements of flour to grams of whole-grain berries (weighed before milling) as 1 C = 150 grams. use soft white wheat berries for cookies, cakes, pastries: consider using 10-20% short grain brown rice (gram for gram substitution for part of the wheat/flour measure) to make crunchier, crumblier baked goods like crisp cookies, shortbreads, or even scones; consider using 10-25% oat groats (= whole oat berries) for delicate things like chiffon cakes; use hard wheat berries or mixed soft & hard wheats for breads: for recipes asking for high protein bread flour, use all hard wheat; for recipes asking for "all purpose" or european-style/artisan style lower gluten flours, consider a mix of hard & soft wheat. I am still trying to get this right, and the proportions probably should vary with each different batch of wheat, but I get nice results with 20-30% soft wheat. I use the food processor technique from The Best Bread Ever : Great Homemade Bread Using your Food Processor by Charles Van Over for most of my doughs, which involves adding the liquid chilled to the dry ingredients including instant yeast, processing briefly with the metal blade until the dough comes together, and letting it rest (for the autolyse) 5-15 minutes before finishing it with about 45 seconds of further kneading. I check the hydration before and after the autolyse, because my whole grain flour usually requires 10-15% extra liquid compared to the same weight of white flour. Add your spices whole to the wheat berries before milling, if your mill can handle it; my mill pulverizes almost everything I've asked it to along with the wheat, for the freshest, most intense spice flavor. I've run everything from whole cardamom pods to cinnamon sticks to peppercorns to dried peppers to with my grains, and as long as the spice is dry, crushed to about the size of a grain of wheat, and doesn't add up to more than a tablespoon or so per 150g grain, it generally works great. Do beware of using dried bits of ginger or galangal, however--they were way too fibrous and tough for my mill to handle. Your mileage may vary, however. I can't vouch for this myself, yet, but my sister has been using plain (unsweetened) soy milk volume for volume to sub for regular milk in cooking and baking and she swears it's a perfect substitute. Susan wrote: >>I recently bought a WhisperMill but haven't been pleased with the flavor of the finished products using hard red wheat berries.<< Me neither. I prefer to use white wheat (hard or soft or mixed depending on my purpose) or durum wheat because they don't have that little bitterness that comes from the red wheat. When I run out of the hard white I occasionally buy some hard red wheat to get by until I can get more, but it languishes for a long time if I don't use it up before the white wheat arrives. >> I don't use animal products (vegan) or refined sugar or flour.<< Flour, water, yeast, salt is all you need to make great bread, at least in theory. Most of my favorite breads would qualify as vegan, although I love my breads with cheese, buttermilk, and butter. And I've found a couple of interesting recipes for cookies made with olive oil from greece that are dairy-free. >>Clearly, I need more of an education on this topic. Do you have any recomendations for cookbooks (beyond what you mentioned in your post)<< Cookbooks....depends on what you're looking for. I try to keep my collection to one bookshelf (total shelf space about 9 linear feet of cookbooks), so often check out books from the library or even buy them, read them, then give them away to keep the total manageable. The Laurel's Kitchen Bread Book was reassuring to get started with whole grain baking, and it has a permanent place on my bookshelf (my favorite recipes from this are the buttermilk bread, scones, and best bran muffins, all of which have dairy, but the basic whole wheat bread with molasses is also very good, and I think vegan). Daniel Leader's Bread Alone emphasizes whole grains in artisan breads (little dairy there) but didn't stay on my shelf. Those are the only ones using 100% whole wheat that I've liked; I generally prefer to adapt recipes from other books to whole grain. Some favorites that have a permanent place on my shelves: all of Peter Reinhart's books, especially the Breadbaker's Apprentice (Pain L'Ancienne works fabulously with 100% whole wheat); Bernard Clayton's Breads of France; Flatbreads and Flavors from Jeffrey Alford and Naomi Duguid has a huge variety of breads from around the world, most vegan, that work with whole wheat (try serving the uighur naan with the chickpea and onion stew, ambrosia!), and their new book, Home Baking: The Artful Mix of Flour and Tradition Around the World, promises to be equally good (the paximadia cookies are vegan and lovely); and Rose's Bread Bible has earned its keep with the pretzels (which came out great with 100% hard white wheat flour). A quirkier book you might like, if you can find it, is by Cottrell, Edith Young: The Oats, Peas, Beans, and Barley Cookbook : A Complete Vegetarian Cookbook Using Nature's Most Economical Foods--she's a vegan home economist who gives formulas for substituting for dairy products in many kinds of recipes. To make more recommendations, I'd have to know what you like to bake. >>or sources for wheat, so far I've only ordered from Bob's Red Mill or bought from the bulk bins at Whole Foods.<< When I lived in SF, I had a lovely small cooperative grocery that would special order my wheat berries for me, but I haven't had very good luck with that since I moved to St. Louis. It saves shipping costs--often several times the cost of the grain. I think my last hard white wheat came from: http://www.awwpa.com/Home%20Bakers/Home_Bakers.htm and I have gotten soft white wheat berries, corn, & durum berries via mail order from Natural Way Mills, 218-222-3677 or Rt. 2, Box 37, Middle River, MN 56737. These places sell minimums of 25 or 50# bags, and I have a couple of stacks of 10G buckets in my kitchen to store the wheat berries. I often pay more for shipping than for the berries, but the overall price is usually less than $1/lb. >>TIA, Sue in So. CA<< You're welcome, sorry for the novel-length post! --diane brown in st. louis --------------- END bread-bakers.v104.n012 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved