Date: Mon, 7 Jun 2004 00:40:04 GMT -------------- BEGIN bread-bakers.v104.n026 -------------- 001 - BevC Subject: instant yeast for the Breadman Date: Sat, 29 May 2004 07:36:56 -0500 We have always used instant yeast in our machines even when we had a Breadman. We use one teaspoon for a one-pound loaf and 1 1/2 teaspoons for a 1 1/2 lb. loaf. Haven't had a problem. You say your bread turned out awful. What was awful about it? Bev C --------------- MESSAGE bread-bakers.v104.n026.2 --------------- From: "Kyle" Subject: instant vs active dry yeast Date: Sat, 29 May 2004 09:09:27 -0400 Lois - You didn't mention why your bread was awful. Was it over proofed? Did it not rise at all? Instant yeast contains about 25% more live yeast than active dry. As such you can use 25% less. If you use the same amount, I would shorten my fermentation and proof times by 25% and see what happens. Kyle www.kylescupboard.com --------------- MESSAGE bread-bakers.v104.n026.3 --------------- From: Tarheel_Boy@webtv.net (Skallywagg) Subject: The slasher strikes again... Date: Sat, 29 May 2004 11:33:10 -0400 Over the years, I've slashed my bread with about everything but an axe. I used single-edge razor blades, that cute little lame that King Arthur sells for too much money, and various knives. I find that my serrated (the scalloped edge type) works best on firm dough, but I use my very sharp chef's knive for softer dough. I have learned to make a cut just once. I believe that going over it more than once provides a ragged edge. I slant the knife when I go in. By the way, I agree with the tipster who wrote that he/she wet the knife blade. I do, too. I stick it under cold running water, give it a shake, and quickly make my incison. I feel like Doctor Kildare. Does anyone remember him? ;-))) Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n026.4 --------------- From: Robert Turnbull Subject: 12 grain bread Date: Sat, 29 May 2004 12:30:42 -0400 I created these recipes for a West Bend bread machine. I've also used Bob's Red Mill 7 and 12 grain cereals instead of the Apple Valley cereal. Multi-Grain Whole Wheat Bread 1 1/2 Pound Loaf Ingredients 9 1/2 oz MILK, 90F 2 T BUTTER 3 T BROWN SUGAR 1 1/4 t SALT 1/2 cup APPLE VALLEY 12-GRAIN CEREAL 2 cups WHITE FLOUR (Including 1T GLUTEN FLOUR) 2 t DOUGH ENHANCER 1 cup WHOLE WHEAT FLOUR 2 t RAPID RISE YEAST (or 3 t fast rise yeast) BREAD SELECT SETTINGS TO USE: Basic, Basic Rapid, Bread Color 1 Light 1. Heat milk to 90F, stir well and add to bread pan. Put butter into milk. 2. Add brown sugar, salt, 12-grain cereal, white flour, gluten, dough enhancer and whole wheat flour. Level flour mixture. 3. Make a slight well in the center of the dry ingredients and add the yeast. Multi-Grain Whole Wheat Bread 2 Pound Loaf Ingredients 13 oz MILK, 90ºF 2 T BUTTER 4 T BROWN SUGAR 1 1/2 t SALT 2/3 cup APPLE VALLEY 12-GRAIN CEREAL 2 2/3 cup WHITE FLOUR (Including 2T GLUTEN FLOUR) 1 T DOUGH ENHANCER 1 1/3 cup WHOLE WHEAT FLOUR 2 1/2 t RAPID RISE YEAST (or 3 1/2 t fast rise yeast) BREAD SELECT SETTINGS TO USE: Basic, Bread Color - Light 1. Heat milk to 90F, stir well and add to bread pan. Put butter into milk. 2. Add brown sugar, salt, 12-grain cereal, white flour, gluten, dough enhancer and whole wheat flour. Level flour mixture. 3. Make a slight well in the center of the dry ingredients and add the yeast. --------------- MESSAGE bread-bakers.v104.n026.5 --------------- From: Subject: Re: convection oven bread baking Date: Sat, 29 May 2004 19:18:33 -0000 I have been lurking on this list for several years but decided to speak up because I wanted to reply to "J" about using a convection oven for bread baking. First congratulations on your gift. I too have a combination microwave/convection oven and I love it. I regularly bake basic white/whole wheat bread from a Baker's Sheet recipe in it. I set it for 375F for about 25 - 30 minutes. I don't cut that much time off the recipe and think the 18 - 20 minutes you are baking is just too short. I don't think you should increase the temperature, too hot. I love it because it bakes so evenly not because it shortens the baking time that much. Not sure if this helps but in my limited experience, raw means too short a baking time. Shelley Lauer-Bader, mlauerba@aol.com (home email) baking since 1972 when I began to bake to ease the stress of graduate school. --------------- MESSAGE bread-bakers.v104.n026.6 --------------- From: Marcksmar@aol.com Subject: Hearth bread Date: Sat, 29 May 2004 23:47:18 EDT Does anyone have a recipe for hearth bread made from so much soy flour that it is a pale khaki? It is a moist round loaf with a heavy thick crust and a texture that pulls like Challa. It seems not to have whole wheat flour or any other kind except maybe white as well as the soy flour. Mar --------------- MESSAGE bread-bakers.v104.n026.7 --------------- From: The Lawrences Subject: wholesale bread pricing Date: Wed, 02 Jun 2004 19:48:41 -0400 Hello to all; Hope this is an appropriate question to ask in this forum...Am working on my business plan for opening a small bakery and am considering wholesale sales of my bread. I have never been on either end of this type of transaction and therefore am completely in the dark about wholesale prices relative to retail prices. I would appreciate any advice from those of you who have commercial experience in this area. Thanks in advance. Doug Lawrence Castleton, Ontario --------------- MESSAGE bread-bakers.v104.n026.8 --------------- From: Dkskye51@aol.com Subject: Re: tried-and-tested recipe for Bara Brith (Welsh tea bread) Date: Sat, 29 May 2004 05:17:22 EDT * Exported from MasterCook * BARA BRITH (SPECKLED BREAD) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ---------- -------------------------------- 6 oz Dried fruit 8 oz Dark brown sugar 1/2 pt Strong hot tea 10 oz Self-raising flour 1 Egg This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C, gas mark 2) for 1 1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely that way. Source: Elisabeth Luard in "Country Living" (British), April 1989. ---------- Recipe via Meal-Master (tm) v8.01 Title: Bara Brith (Currant Bread) - Welsh Categories: Breads Yield: 16 servings 1/4 lb Dried fruit 2 ts Salt 4 oz Candied peel 6 oz Lard 1 pt Warm water 1 oz Fresh yeast 1/2 ts Mixed spice 1/2 lb Demerara sugar 2 lb Plain flour 2 ea Eggs Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove. Bake at 450F (Gas Mark 8) for 15 minutes, then reduce the temperature to 375F (Gas Mark 5) for 45 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) --------------- END bread-bakers.v104.n026 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved