Date: Sat, 3 Jul 2004 05:11:20 GMT -------------- BEGIN bread-bakers.v104.n030 -------------- 001 - "Richard Walker" Subject: Ciabatta and Sour Dough Kalamata Olive Date: Sat, 26 Jun 2004 23:09:43 -0500 Does anyone have recipes (with procedure) for making ciabatta bread and sour dough kalamata olive bread? The local bakery, who went out of business, used to start the ciabatta the night before they actually formed and baked it. Huge holes, terrific crust. Richard L Walker Pensacola FL U.S.A. --------------- MESSAGE bread-bakers.v104.n030.2 --------------- From: "G.T. \"Chuck\" Chuljian" Subject: Barley Bread Recipes Date: Sat, 26 Jun 2004 21:08:31 -0700 I'm writing to ask if anyone has had experience with a good barley bread recipe. Most have little barley flour and are mostly white or bread flour recipes with just a little barley added. Recent research indicates barley may have lipid lowering qualities as well as being nutritious. Thanks, -- Chuck Chuljian gtc@olympus.net --------------- MESSAGE bread-bakers.v104.n030.3 --------------- From: Gloria J Martin Subject: Pita Bread Date: Sat, 26 Jun 2004 23:41:34 -0500 I took the following recipe down while listening to a Julia Child show years ago. It has always worked well for me. I do use the food processor to make mine. PITA POCKET BREAD 1/2 cup warm water 2 teaspoons sugar 1 package dry yeast 3 1/3 cups all-purpose flour 2 Tablespoons cornstarch 2 teaspoons salt 1 Tablespoon oil 1 cup minus 1 Tablespoon cold water Processor directions: Stir together the sugar, yeast and warm water until dissolved. Put metal blade into workbowl of food processor. Add first 4 ingredients. Pulse to sift and combine. Turn food processor on and pour the yeast mixture in through the small feed tube, then pour in the cold water slowly. Dough should be rather soft. Knead by running machine 30 seconds after dough comes together. Transfer dough to a bag or oiled bowl and let rise twice, punching down between. Hand or mixer directions: Combine warm water, sugar and yeast in large bowl. Stir till dissolved. Add remaining water—use warm water (105 ­ 115 F) if making by hand or mixer. Add half the flour and the cornstarch and the oil. Beat well for 2 minutes. Add remaining flour and combine until all flour disappears. Empty out onto floured counter and knead 8 minutes (by hand) or run mixer at low speed with dough hook for 8 minutes to knead. Transfer dough to bag or oiled bowl and let rise twice, punching down between. To finish (both methods): Preheat oven to 550 F. Put a pizza or bread stone in oven to heat. Shape dough into long roll and cut into 12 pieces. Cover those you are not working with. Form each piece into a ball by pinching sides together. Pinch a topknot (like a candy kiss) at the top of each ball. Cover these as you shape them. Work with one ball at a time. Roll out into a 6-7" flat pancake shape, with topknot facing up, rolling in one direction only, i.e., not back and forth. Cover each as you finish rolling. Transfer 2-3 pitas to hot stone in oven. Bake 3-5 minutes, until just beginning to brown. These should have puffed. Remove to rack and bake more until finished. Package when cooled. --------------- MESSAGE bread-bakers.v104.n030.4 --------------- From: "Margaret G. Cope" Subject: Bratwurst rolls? Date: Sun, 27 Jun 2004 06:56:07 -0400 In Sheboygan Wisconsin...yes it exists and I grew up there....there is a wonderful bakery...City Bakery...which makes "bratwurst rolls" among other good breads and sweet rolls. Anybody out there have a clue as how to make them? They have a light crust on the outside and are light in the inside with a medium crumb. Not at all sweet. Have a crease down the middle of the roll which is broken in half...the half is split with a knife and the "brat"is placed inside with of course mustard, pickle, onion and sometimes even catsup. Once I encountered a similar roll in Worcester MA (where I also lived for 30 years) but of course they no longer exist and as Johnsonville brats are now available up here in the north country we need the right roll. =20 If anyone has an idea please email me directly. There is a traditional 4th of July ""brat fry" planned for Sat night." I only wish I had thought of asking you all before this "crisis". --------------- MESSAGE bread-bakers.v104.n030.5 --------------- From: "Gail Ouda" Subject: pita bread Date: Sun, 27 Jun 2004 14:21:05 -0500 Hello Mike, I make pita bread often and here is the recipe I use, somewhat a combination of recipes from books and my MIL's way of making it, as well as my own......I think one of the keys to good homemade pita bread is first cooking it on the stovetop before baking in the oven. Pita Bread 6 c. flour 4 1/2 t. active dry yeast (or 4 t. instant yeast) 2 t. salt 1 T. light olive oil (or vegetable oil) 2 c. warm water In large bowl, mix flour, yeast and salt. Add water, then oil, and stir with big spoon until water is all mixed in, then start kneading with hands, adding more warm water a little at a time if it is too dry. Knead for at least 5 minutes, until dough is elastic and shiny. Shape into ball, place in lightly oiled plastic bowl, and cover with lid or plastic wrap. Let rest at least one hour in warm place. Dough should rise almost double. Place large towel or blanket on table. Squeeze baseball-sized balls of dough, reshape into round balls, place on towel and cover with towel or blanket. Let rest 10 min. On floured surface (wooden cutting board works well), roll each ball with rolling pin, flipping over and rolling on opposite sides to make rolling easier. Roll each ball until 6-12" in diameter. Return onto towel. Flour surface and repeat with next round of dough. Let rounds rest at least 30 minutes, covered by towel (or blanket). Preheat oven broiler, with rack at 2nd position from top. Heat large shallow skillet on top of stove to medium high heat. Place dough on skillet and cook until bottom is lightly browned. The dough may start puffing up--this is normal. Place on top rack of oven towards back. Watch carefully because pita bread will burn easily under broiler. Rotate it every once in awhile so that it browns evenly. It should puff and form a pocket. Do the same with remaining dough, and remove from oven when light brown. You may have 2-4 pieces of pita bread in the oven at once. Just make sure to keep rotating them. Place hot bread on towel, piling bread on top of each other as you take them out. Let cool and keep covered with towel until all bread is baked. If you are not going to eat all of it that same day, pita bread keeps very well in the freezer (in a plastic bag). Just reheat individual pitas in toaster oven, heated oven or microwave as needed. --------------- MESSAGE bread-bakers.v104.n030.6 --------------- From: "renzo_ri" Subject: Re: more sour? Date: Sun, 27 Jun 2004 16:14:40 -0400 Lloyd wrote: >I don't post often, but had to add my agreement about using sour dough >starter. I hardly ever bake a bread without it because breads made with my >starter are always better tasting and smelling, and have a great crust and >crumb. But because I work 10 or more hours a day, it is hard to find time >to keep the starter going. Since I use my starter once to twice a week, it >is not really sour. If you want more of the sour flavor, why not just maintain 2 containers of starter and alternate use? That should give them time to "mature" between bakings. renzo in ri --------------- MESSAGE bread-bakers.v104.n030.7 --------------- From: Gonzo White Subject: soft bread sticks Date: Mon, 28 Jun 2004 18:15:58 -0500 Does anyone have a really good recipe for soft bread sticks using an ABM? Thanks Gonzo --------------- MESSAGE bread-bakers.v104.n030.8 --------------- From: Arizonemo@aol.com Subject: Ramekins Sonoma Baking Classes in July taught by John "Nemo" Date: Fri, 2 Jul 2004 10:40:27 EDT Ramekins in Sonoma, California, still has a few places available for my two classes this month. ARTISAN BREAD comes first, and SCONES are second. Here is the URL: http://www.ramekinsclasses.com/search.cgi then do a search for my name, NEMEROVSKI, in the bottom panel, and click VIEW for info on both classes. Dates are July 16 and 30. People can contact Ramekins directly for additional info: Telephone: 707-933-0450 Fax: 707-933-0451 Thanks! John Nemerovski Baking Instructor --------------- END bread-bakers.v104.n030 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved