Date: Sun, 18 Apr 2004 05:44:21 GMT -------------- BEGIN bread-bakers.v104.n019 -------------- 001 - "Richard Walker" Subject: Req: Low Carb Wrap Recipe Date: Fri, 9 Apr 2004 18:26:28 -0500 I notice that some restaurants will serve low carb wraps around their sandwiches rather than the bread they normally use. Has anyone found or figured out a recipe for a low carb wrap? --------------- MESSAGE bread-bakers.v104.n019.2 --------------- From: "Brown, Diane" Subject: RE: home milling and flour aging Date: Sat, 10 Apr 2004 00:22:15 -0500 Raj asked: Any other home millers out there? Yes! And glad to know another miller on the list. Anyone know about tempering and sieving? My Kitchenetics Mill explodes the grains into such fine particles, but for a few larger bits of bran, that I haven't had to worry about sieving. Anyone experimented with flour aging? I read someplace a long time ago that freshly milled flour was good for bread for the first few days, but if it wasn't used in a few days (can't remember the exact time, or the reference for this, maybe have the details wrong), it should be held for aging for about two weeks. I almost always mill just before baking, so haven't really studied aging it. That takes too much space and advanced planning. BTW, I have a web page now with recipes, most adapted for fresh-milled flours, but with translations for white flour too. . Feedback welcome! --diane brown in st. louis --------------- MESSAGE bread-bakers.v104.n019.3 --------------- From: NorthStarKennels@aol.com Subject: celiac sprue recipes? Date: Sat, 10 Apr 2004 09:18:00 EDT This list has been helpful so many times for me, I hope you can help again. My daughter has just been diagnosed with Celiac Sprue---I'd like to make special breads and other baked products for her---does anyone have any ideas? Joan --------------- MESSAGE bread-bakers.v104.n019.4 --------------- From: "Werner Gansz" Subject: Pumpernickel Date: Sat, 10 Apr 2004 00:57:50 -0400 Ulrike, Thank you for the pumpernickel explanation. Very few of the popular pumpernickel recipes available here are even close to your description. The "samartha" site I referenced a couple of weeks ago is consistent with historically-correct pumpernickel. The long baking time was surprising. My oven turned itself off after 12 hours so I had to be there in time to reset it. Happy Baking Werner --------------- MESSAGE bread-bakers.v104.n019.5 --------------- From: Roxanne Rieske Subject: Taos Pumkin Bread Date: Wed, 14 Apr 2004 19:06:37 -0600 This bread shows up in the fall harvest festivals of the New Mexico Pueblos. For a unusual twist you can use the puree of heirloom pumpkins. I made this bread today for a class presentation I'm doing on foods of the Southwest for my "History of the American Southwest" class at Regis University. This recipe comes from Beth Hensperger's "Breads of the Southwest," which I recommend highly. 1.5 cups warm water (105 - 115 F) 1 TBS active dry yeast 1 cone piloncillo crumbled (this is Mexican pure sugar cane, you can substitute 1/2 cup of packed light brown sugar--but the piloncillo tastes better) 2 large eggs 1 cup pumpkin puree 1 TBS table grind salt (or 2 TBS kosher salt) .5 cup fine grind yellow corn flour or masa harina para tortillas (you can toast it for a deeper flavor if you like) 5-6 cups unbleached bread flour 3 TBS each of yellow cornmeal and unbleached flour, for dusting the loaves before baking 1. Pour .5 cup of the warm water into a small bowl, sprinkle the yeast on top of the water with a pinch of the sugar. Stir well to dissolve and set aside for the yeast to get foamy, about 10 minutes. 2. In a mixer fitted with a paddle attachment, combine the eggs and pumpkin. Then add the remaining water, the piloncillo, salt, corn flour, and 2 cups of the bread flour. Beat on medium speed until smooth, about 1 minute. 3. Add the yeast mixture and beat on medium-high speed for 1 minute more. 4. Add the remaining flour to the mixture 1/2 cup at a time, mixing on low speed (with the paddle attachment) until a soft shaggy dough that just clears the sides of the bowl forms. 5. Turn the dough out on a lightly floured counter, and knead by hand for about 2 minutes, adding just enough flour to the dough until it holds it shape. The dough should still be tacky, soft, smooth, and elastic when finished kneading. 6. Place the dough into an oiled container, flipping once to oil the top. Cover withe plastic wrap and allow to rise until doubled. 7. Line a baking sheet with parchment paper and dust lightly with the cornmeal/flour mix. Heat the oven 450 F. 8. When the dough has risen, gently turn it out onto a lightly floured surface. Divide it into 2 equal pieces and form them into rounds. Place them on the baking sheet and cover loosely with plastic wrap. Let rise about 30 minutes or until they are just doubled in size. 9. With a serrated knife, slash the loves decoratively no deeper than 1/4 inch. Dust the tops lightly with the cornmeal/flour mix and slide into the oven. Immediately reduce the heat to 375 F and bake for 45-55 minutes, or until the loaves are browned and sound hollow when tapped. Cool on racks. --------------- MESSAGE bread-bakers.v104.n019.6 --------------- From: "Mark Montgomery" Subject: A question about wheat Date: Wed, 14 Apr 2004 22:34:10 -0400 I came home from work today to find that a friend had left a five gallon bucket of stone ground whole wheat. Wow, what a friend! My question is, short of sending it to a lab, how can I determine if it is hard or soft wheat. She received the original unground grain from a friend of hers and does not know any of the details about its growth. I am in the process of baking a tested recipe with it and it appears to be doing fine. But I would like to be a bit more certain about protein content. Does anyone know of a simple at home test to determine protein content? Any help would be appreciated. --------------- MESSAGE bread-bakers.v104.n019.7 --------------- From: FPodlecki@aol.com Subject: Re: bread machine quality Date: Sat, 17 Apr 2004 12:03:13 EDT My last two breadmakers: Breadman and Toastmaster had to be returned as they did not work properly. I think its a shame that a company like Toastmaster to let their name be used on a inferior product made outside the U.S. When will this all stop, it seems now it will never change. Very disappointed. Coredially, Frances Podlecki E-mail fpodlecki@aol.com --------------- END bread-bakers.v104.n019 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved