Date: Sat, 17 Jul 2004 06:57:37 GMT -------------- BEGIN bread-bakers.v104.n032 -------------- 001 - Joanne Sawyer 003 - "Michael C. Zusman" Subject: Barley flour question Date: Sun, 11 Jul 2004 11:45:55 -0400 (GMT-04:00) Barley flour question: Maggie Glezer mentioned that Arrowhead Mills was the only source for barley flour for the recipe she kindly gives us. Just yesterday I purchased some stone ground barley flour by Bob's Red Mill. Is this a different barley flour, or could it be used in her recipe? I bought it to use in Beatrice Ojakangas' recipes from _Whole Grain Breads by Machine or Hand_. If anyone wants the recipes, one is for barley wheat bread, & the other is for a French bread. JS --------------- MESSAGE bread-bakers.v104.n032.2 --------------- From: Wcsjohn@aol.com Subject: John's Quick Cocodrillo Substitute Date: Wed, 14 Jul 2004 11:29:19 EDT I've posted this recipe to alt.bread.recipes where it has aroused interest so I thought it would be appropriate to post it here. Pix at: John's Quick Cocodrillo Substitute Direct method, lean rustic dough, commercial yeast. Days to make, 1. Yield 4 small-medium loaves. 500 gm 12%+ protein white flour. 550 gm warm (30C) water (not a misprint, five hundred and fifty) 1 1/2 tsp instant yeast 10 gm salt Mix til roughly combined, with the paddle, and rest for 10 min or so. Still with the paddle, beat seven bells out of the glop on medium-high (3 on a Kenwood, 4 on a Kitchen-aid Pro - thank you Carol) until the dough is slapping around the bowl and clearing the bottom completely. This will take about 25 - 30 min and nothing much will happen for at least 15 - 20. Tip the dough (glop) into an oiled bowl or similar, I use a cylindrical, transparent, polyethylene food container with a tight sealing lid which makes it very easy to see the progress of the rise, and leave, tightly covered, to triple. It MUST triple or this recipe will not work! Pour onto a well floured surface, shake more flour over, divide into 4 rough squares and plump them up by sliding an angled bench knife under the dough. Shake flour generously over the loaves and their surroundings and leave until extremely puffy and wobbly, about 45 minutes - just about right for heating the oven to flat out max. Take no prisoners. Using a floured bench knife free each loaf from the counter and, gently, flip it over, pick it up using floured hands and, gently, stretch it to about 10" long and onto a peel, Superpeel, (thank you Gary) or parchment. The dough very nearly stretches under its own weight. You must move quickly. It will look as if you've totally and permanently deflated the bread. Trust Uncle John, he may be a little wierd on occasions and is prone to "running off at the keyboard" but he's actually done this stretch 'n' bake loads of times and it always works. Straight into the raging oven, down to 220 after 10 min, bake to internal temp at least 96C and you can go as high as 98C if the crust doesn't brown too quickly. You will not believe the oven spring. I baked the bread in 2 batches. The bread will pass the "thump the botttom" test long before the bread is cooked - You Have Been Warned! John --------------- MESSAGE bread-bakers.v104.n032.3 --------------- From: "Michael C. Zusman" Subject: Summer Loaf Reminder Date: Wed, 14 Jul 2004 15:45:17 -0700 The 8th Annual Summer Loaf Bread and Artisan Food Festival is coming right up on Saturday, August 7 from 8:30 a.m. through 2 p.m. Operated in connection with the Portland Farmers Market and co-produced by the Market and Bread Bakers Guild of America, this year's event is a "can't miss" for serious home bread bakers and professionals alike. Summer Loaf remains the largest event of its kind in the United States. And if you thought it always rains in Portland, this is our chance to prove you wrong. Highlights of the festival include The Guild's 'The Baker is IN' booth, dozens of bakery and specialty artisan foods vendors, wood oven baking demos by Guild members throughout the day, and back by popular demand, the Amateur Baking Contest sponsored by Bob's Red Mill. There will also be a Master Class, taught by expert bakers Craig Ponsford and Mike Moran, right after (and just a few blocks away from) the event at the brand new location of the Western Culinary Institute. Class space is strictly limited, so contact the Gina at the Guild (info@bbga.org) to sign up. The Guild has kindly made special arrangements with The Heathman Hotel (just a short walk from the Market) for rooms at a rate of $130 per night. The rooms at this rate are available on a first come, first served basis, so book now. We look forward to seeing our friends from the Bread Bakers list at Summer Loaf. Sincerely, Michael Zusman and Lee Posey Summer Loaf organizers --------------- MESSAGE bread-bakers.v104.n032.4 --------------- From: Iris Goldman Subject: baking equipment Date: Fri, 11 Jun 2004 15:48:59 +0100 (BST) My name is Iris Goldman and I am a pastry-chef from Liverpool, England. I have your details from Peter Reinhart's book "Crust and Crumb". It is a long time that I am trying to buy in england a baking stone for bread, but with no success. Can you, please, help me? Can you please send me details (name and e-mail adress) about stores or compenies in usa that sell a baking stone for bread and also can ship it to england? Many thanks for your help. irisgoldman irischef@yahoo.co.uk [[Editor's note: Iris is a new member]] --------------- MESSAGE bread-bakers.v104.n032.5 --------------- From: "Jack Hill" Subject: Whole-Grain Barley Bread with Barley Grits Date: Mon, 12 Jul 2004 14:52:42 -0500 The Whole-Grain Barley Bread with Barley Grits that Margie Gleszar so graciously gave us in last week's newsletter sounds unbelievably delicious! Would there be any way to halve the ingredients and make this in a bread machine? Any input would be appreciated. Thanks ..... Star Hill --------------- MESSAGE bread-bakers.v104.n032.6 --------------- From: "Maria K. Warren" Subject: soft breadsticks Date: Tue, 6 Jul 2004 09:32:31 -0600 Here is a recipe I pulled of the internet some years back. Unfortunately I don't have the credit information. It works out pretty well for very soft bread/breadsticks. -Mariah Almost Bread Sticks I have been experimenting with making some soft bread sticks. So far this is the best recipe I have found. 1 cup water 2 Tablespoons of Sugar 2 Tablespoons of olive oil 1 teaspoon of salt 1 1/2 teaspoon of Yeast 3 cups of flour Put the above ingredients in your ABM and press the dough button. A few minutes before the dough is ready, preheat the oven to 350 F. Put a 9x12 pan in the oven to heat and put 6 Tablespoons of butter and 1 Tablespoon Garlic Salt or Powder in the pan to melt. Now take the dough and roll it out to a 9x12 square. Cut strips of approximately 1 inch (you should have 12 pieces) Tilt the pan so that all the butter is at one end. Take each piece of bread and roll it so that it is round then dip in the butter and place in the pan. Do this to all 12 then spread them out evenly and put the pan in the oven. They will rise some more in the oven and form a loaf of garlic bread that you can just pull apart. It's part roll, part bread, part bread stick. --------------- MESSAGE bread-bakers.v104.n032.7 --------------- From: "Peter Robinson" Subject: Does anyone have a dough hook for a KitchenAid mixer that they Date: Sat, 10 Jul 2004 22:17:27 -0700 't need? Hi I have a very old Merryway mixer that takes the same bowl as a KitchenAid 5 quart mixer. My mom gave me the Merryway many years ago and it has the whip but not the dough hook. Does anyone have a KitchenAid mixer that died and they still have the dough hook that they would care to part with? I looked inside the case of the mixer and it appears to be very sturdily made with a belt drive from a substantial motor. I am experimenting with different sour dough breads, in particular I am trying to duplicate the rug brud that I ate in Denmark 50+ years ago. Thanks for any help you can manage. Peter Robinson Rancho Verde Camp Verde, Arizona 86322 --------------- MESSAGE bread-bakers.v104.n032.8 --------------- From: Haack Carolyn Subject: braided party bread thoughts Date: Sun, 11 Jul 2004 05:13:42 -0700 (PDT) First, the bread itself. I'd suggest a smooth, forgiving dough like challah -- and it's close enough to "white bread" that the teenaged party guests shouldn't balk. Quantity -- it sounds like roughly a loaf of challah to me. I'd probably go ahead and make a recipe (2 or 4 loaves) and use whatever was needed for the party loaf, then shape the remainder into a loaf or some rolls, whatever suits the quantity remaining. Technique -- I'd stick to a 3-strand braid; larger numbers of strands make pretty presentations, but they would get too big for your 12" pan very quickly. The ropes probably only need to be 1" to 1.5" in diameter. Challah dough is very nice for braiding -- if you find one strand is too short, just pinch more dough onto the end of it. The joint disappears in the rising. Start with 18-24" lengths and see if that will be long enough to make the circle you envision. Extend as needed. The braiding itself -- if you keep the strands pulled up close to the last criss-cross, rather than leaving everything more-or-less vertical, you'll get a tighter braid. I do this by laying the strand I've just moved so it's about perpendicular to the loaf; it looks weird in progress, but give me a much prettier result and a denser loaf that holds together well when sliced. Pan ... don't know whether your 12" pan has sides. If so, you might want to consider a pizza pan or cookie sheet so the outside of the loaf stays round and the braiding gets shown off prettily. Form in the middle ... probably only needed if the center hole is starting off very small (which could happen if your braiding strands are pretty thick). If needed (or just wanted!), a small cereal bowl, or even a juice glass greased or sprayed on the outside, is an effective "spacer." Here's a trick which produces a gorgeous chestnut glaze on challah: after final shaping, brush with beaten egg diluted with a little milk. Let the loaf rise UNCOVERED (drying out the glaze somewhat). Just before baking, brush AGAIN with the egg mixture. If you want to sprinkle seeds on top, do it now. (acknowledgement to Secrets of a Jewish Baker) Bake and enjoy a beautiful bread! --------------- MESSAGE bread-bakers.v104.n032.9 --------------- From: Gonzo White Subject: braided bread in the round Date: Sun, 11 Jul 2004 07:18:27 -0500 Here is a recipe I make quite often. I modified it a bit to use the bread machine for the first knead. (I am lazy). I will make a rather deep bread in a 12 inch round pan (3 inchs?). If it were I making this I would use a larger round pan, like a deep dish pizza pan. Or perhaps just leave some of the dough out, when you put the dough into the pan, if you really want a 12 inch round bread. Onion Lover's Twist 1970 Pillsbury Bake-Off Contest winner This is my favorite bread recipe. I have modified it a bit from the original which I got out of a Pillsbury cookbook. This is what I make every time I have company. It tastes absolutely fantastic and its even better toasted the next day. (If there is any left). Its a bit more work then usual but its worth it. BREAD 4 cups bread Flour (ap can be used) 1/4 cup sugar 1 1/2 teaspoons salt 1 1/2 tea active dry yeast 3/4 cup water 1/2 cup milk 1/4 cup margarine or butter 1 egg FILLING: 1/4 cup margarine or butter 1 cup finely chopped onions 1 tablespoon Parmesan cheese 1 tablespoon sesame or poppy seed 1 teaspoon garlic salt I put the water, milk, butter and egg in the Microwave and warm up a wee bit. Then add all the bread ingredients to the ABM. Set for dough and press start. Keep an eye on it as this is 4 cups of flour (It will work in most 3 cup AMB's). I have to help the mixture get started in my ABM. Stir it a bit with a small rubber spatula. Grease large cookie sheet. Melt 1/4 cup margarine in small saucepan; stir in remaining filling ingredients. Set aside. When dough is ready. Take out of ABM and punch it down to remove all air bubbles. Roll dough into 18x12-inch rectangle. Cut dough lengthwise into three 18x4 strips. Starting with the long side roll up into a 18 inch long tube. Place all three tubes on the cookie sheet oblong from corner to corner. Braid and pinch the ends together. Now take the filling and using a teaspoon put the filling under the braids. You should have just enough filling to put into every crack on the loaf. Spray with a non stick spray and cover with a piece of Plastic wrap. Let rise for about 45-60 minutes, remove plastic and then put into a cold oven (Do not preheat) Turn on oven and set at 350 F. Bake 25 to 35 minutes or until golden brown and the loaf sounds hollow when lightly tapped. I have found that I prefer this bread a wee bit on the light side rather then a deep golden brown. To me it tastes better (more moist). This will rise more in the oven and makes one very big beautiful loaf. Its really not hard to do and it looks fantastic. --------------- MESSAGE bread-bakers.v104.n032.10 --------------- From: "Margaret G. Cope" Subject: Portuguese rolls? Date: Sun, 11 Jul 2004 09:30:50 -0400 Thank you for the two responses I got for "bratwurst" rolls. I do not think there are eggs in the rolls I need. I did receive 2 kinds Portuguese rolls from a source in CT and one in NY for the supper and they "passed". Does anyone have a recipe for Portuguese rolls? We are about 4 hours from a bakery who makes them. --------------- MESSAGE bread-bakers.v104.n032.11 --------------- From: Reggie Dwork Subject: See you at Summer Loaf Date: Fri, 16 Jul 2004 23:47:40 -0700 Jeff & I will be at Summer Loaf this year. Look for us at the brick oven - we'll be there most of the day. Reggie & Jeff --------------- END bread-bakers.v104.n032 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved