Date: Tue, 28 Sep 2004 07:43:38 GMT -------------- BEGIN bread-bakers.v104.n042 -------------- 001 - Linda C Subject: sweet whey powder and blueberry bread - corrected Date: Mon, 20 Sep 2004 06:38:27 -0700 (PDT) I began adding about 1/4 cup of sweet whey powder to my two loaf whole wheat recipe that includes milk and vital wheat gluten. Talk about a difference in the texture. I do love a hearty heavy loaf, but it doesn't fold well and with the whey .... wow... soft bread! 1 cup whole wheat flour 2 1/4 tsp yeast 1 cup warm water 2 T agave nectar, honey or other sweetner Mix well and let yeast develop (bubble) about 10 minutes. Add: 1 1/4 cup warm milk 1/4 cup vital wheat gluten 1/4 cup sweet whey powder 1 1/2 tsp salt Begin adding whole wheat flour 1 cup at a time until you can form workable dough. I find this varies with the humidity and the moisture of the flour. I grind mine fresh and it seems to have a higher moisture content. Let rise twice in bowl, gently deflating and reforming into round. Divide and rise in pans. Bake. I add lots more sweetner (sorry, didn't measure) and just before forming loaves I add a cup of blueberries. It takes a long time to rise after this and then I bake. It tastes really yummy. Linda [Editor's note: this was posted last week - the last paragraph was missing.]] --------------- MESSAGE bread-bakers.v104.n042.2 --------------- From: RisaG Subject: Re: sweet whey powder and blueberry bread Date: Tue, 21 Sep 2004 05:59:03 -0700 (PDT) You didn't say how much whole wheat flour to use in the dough, only what to use in the sponge. So how much exactly. Also, do you think that Acid Whey would work as well as I still have some from when King Arthur used to sell it. I use it mainly in my dough enhancer mixture. On another bread list, many years ago, there was a big discussion on how acid whey works to make a fluffier loaf and how sweet whey didn't do the same. Now you are saying that it works to make the loaf fluffier, if so, I would like to try this recipe with the acid whey I have in the freezer. Anyway, thanks for passing this tip on. I'll try it, once I have an exact amount of flour to start with. RisaG --------------- MESSAGE bread-bakers.v104.n042.3 --------------- From: "King's Crown" Subject: Re: Broken Pampered Chef... Date: Sun, 19 Sep 2004 01:33:49 -0700 My experience with a broken stoneware from Pampered Chef is they'll replace it. They told me to just keep a piece of the broken item as proof. I gave it to a Pampered Chef lady and she ordered me a new one. I was amazed at how easy it was. Lynne --------------- MESSAGE bread-bakers.v104.n042.4 --------------- From: "max prola" Subject: Re: challah with big holes Date: Sun, 19 Sep 2004 14:35:19 +0100 Cut back on the yeast; I think you may be using too much. Best wishes, Max Prola Cheshire, England > From: Luvtocook94@aol.com > Date: Mon, 13 Sep 2004 21:10:08 EDT > > I need some advice. I am making challah in my home oven. I am using rapid > rise yeast. The final product tastes good but has a lot of air holes on > the cut pieces. --------------- MESSAGE bread-bakers.v104.n042.5 --------------- From: "Mike Hitchcock" Subject: Re: corn, rye and beer Date: Mon, 20 Sep 2004 09:02:14 +1000 Dick, in my collection of about 7,000 bread recipes there are no recipes that have all three key words of Corn, Rye & Beer. I have several with Rye & Beer which are hereunder. Also, there are another 20 or so that have corn/beer or corn/rye. Hope these help, I have been attempting to reproduce a baguette style loaf with whole wheat and a light sourdough flavour for about 12 months now after buying it on a road trip. I'll get there one day. Mike Hitchcock Sydney, Australia ******************************** Bierbrot (Beerbread) 1 1/8 pounds flour, white 1 1/8 pounds flour, rye 2 teaspoons salt 2 1/8 cups beer 1 1/16 cups water 2 packages yeast 1 teaspoon sugar Knead all ingredients to a dough. Store at a warm place an let it rise. Adding some more flour knead again and form into a loaf. Notch the surface deep and coat with beer until good wet. Let the loaf rise again and then bake at 356-392F for 60-70 minutes. ******************************** Holiday Rye Bread 3 cups all purpose flour 1/3 cup sugar 1 tablespoon grated orange peel 2 1/2 teaspoons salt 2 teaspoons fennel seed 2 packages fleischmann's® active dry yeast; * see note 1 cup beer or malt liquor 1/2 cup water 1/4 cup light molasses 2 tablespoons butter or margarine 2 1/2 cups medium rye flour molasses glaze In large bowl mix 1 1/2 cups all purpose flour, sugar, orange peel, salt, fennel seed and undissolved yeast. Heat beer, water, molasses and butter to 125 to 130F, add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all purpose flour, beat at high speed 2 minutes scraping bowl occasionally. Stir in rye flour and enough remaining all purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm, draft free place until doubled in size, about 1 hour. Punch dough down, turn out onto lightly floured surface. Divide into 4 equal pieces. Roll each to 10 × 6 inches. Roll each up tightly from long side, as for jelly roll, tapering ends, pinch seams to seal. Place on greased baking sheets. Cover, let rise in warm, draft free place until doubled in bulk, about 1 hour. With sharp knife, make 3 diagonal cuts on top of each loaf; brush with molasses glaze. Bake at 375F for 15 minutes, brush loaves with glaze. Bake additional 10 minutes or until done. Remove loaves from oven and brush again with glaze. Cool on wire racks. Molasses Glaze: Mix 2 tablespoons of molasses with 2 tablespoons of water until well blended. NOTES : *To save up to 50% rising time use Fleischmann's(r) Rapid Rise Yeast. Follow above directions except reduce first rising: cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe. Posted By: "Chris Lawrence" :: [BBQ Porch] :: 12/08/01 ******************************** Lg. Rye Beer Bread * 1 1/2 cup beer 3 tablespoon oil, vegetable 1/2 teaspoon sugar 1/2 teaspoon salt 2 cup rye flour 2 cup bread flour 2 1/2 teaspoon yeast Add to ABM in order listed. Set machine to appropriate cycle and bake. Note: For a regular beer bread, you may substitute bread flour for the rye. Do not use more than 2 or 3 cups of bread flour in your machine. From the Meal-Master database of Steve Zielinski, , fall 1998. Yield: 1 loaf ******************************** Limpa (Swedish Beer Bread) 1.00 pkg yeast, dry 1.00 teaspoon sugar, granulated 0.50 cup ; water, warm (100 f.) 2.00 cup beer; heated to lukewarm 0.50 cup honey; to 1/2 cup 2.00 tablespoon butter; melted 2.00 teaspoon salt 1.00 teaspoon cardamom, ground (opt) 1.00 tablespoon caraway seeds; crushed, or 0.75 teaspoon aniseed; crushed 2.00 tablespoon orange peel, fresh or candied; chopped 2.50 cup flour, rye 3.00 cup flour, unbleached Dissolve the yeast and sugar in the water in a large bowl and proof for five minutes. Combine the beer, the honey (adjust for how sweet you like your bread) butter, and salt, and stir well. Add to the yeast mixture. Add the spices and orange peel. Mix the flours, then add three cups of this mixture to the liquid and beat briskly. Cover with a tea towel, and let rise in a warm, dark place for about an hour. Stir down and add enough of the remaining flour to make a pretty stiff but still sticky dough. Turn out on a very well-floured board, and work the dough until it is smooth and elastic. Add more flour to the board as needed. While the dough will not lose its tackiness completely it will smooth out a lot. Shape it into a ball, oil the surface, and place in an oiled bowl. Cover with the tea towel again and let rise a second time, about one hour. Punch down, shape into two balls, and put on a greased baking sheet sprinkled with cornmeal. Brush with melted butter, cover loosely with waxed paper, and refrigerate for three hours. Remove from the fridge and let sit on the counter, uncovered, for ten to fifteen minutes. Bake in a 375 F. oven until the bread sounds hollow when tapped on the bottom; about 40 to 45 minutes. Cool before slicing. adapted from *Beard on Bread* Yield: 2 loaves ******************************** Rye Beer Bread 1 1/2 cup beer 3 tablespoon oil, vegetable 1/2 teaspoon sugar 1/2 teaspoon salt 2 cup rye flour 2 cup bread flour 2 1/2 teaspoon yeast Add to ABM in order listed. Set machine to appropriate cycle and bake. Note: For a regular beer bread, you may substitute bread flour for the rye. Do not use more than 2 or 3 cups of bread flour in your machine. Yield: 1 loaf ******************************** Rye Bread With Beer And Orange ----FOR 1 1/2 LB. LOAF---- ----BREAD INGREDIENTS---- 1 pkg yeast 1 cup medium rye flour 2 1/2 cup all-purpose flour 2 tablespoon wheat germ 1 teaspoon salt 1 cup beer; warmed 2 tablespoon molasses 2 teaspoon grated orange rind 2 tablespoon butter; softened 1/4 cup warm water ----MIX FOR WHIPPED BUTTER---- 1 stick sweet butter 1 tablespoon honey 2 tablespoon amaretto or any sweet liqueur of yo; ur choice 1/4 teaspoon almond extract Add all "Bread ingredients" into pan, select white bread and push start. NOTE: The beer gives this hearty rye a magnificent taste. Serve this bread with sweetened whipped butter. From Loafing It by DAK Yield: 1 servings ******************************** Sauerkraut Beer Bread 8 oz sauerkraut; preferably cold pack 1 1/2 cup rye flour 3 cup bread flour 1/4 cup sugar, brown, light 1 tablespoon baking powder 3/4 teaspoon salt 3/4 teaspoon caraway seeds 4 tablespoon butter, unsalted; melted 12 fl oz beer Heat the oven to 350 F. Grease a 9x5x3-inch loaf pan. Rinse the sauerkraut under cold water. Squeeze it with your hands to remove as much liquid as possible. Set aside. Combine the flours, sugar, baking powder, salt and caraway seeds in a large mixing bowl. Form a well in the enter and add the butter and beer. Stir in with a wooden spoon until ingredients are combines. Add sauerkraut and mix well. Transfer to the prepared pan. Bake until a toothpick inserted in center tests clean; about 60 minutes. Turn out onto a wire rack. This bread is best served warm. Pat Dailey, Chicago Tribune, 13 March 1991 Yield: 1 loaf ******************************** Sour Beer Rye 1 cup beer, flat, room temp 1/4 cup cider vinegar 1 1/4 cup bread flour 1 cup whole rye flour 1/2 cup whole wheat flour 1/4 cup gluten flour 1 teaspoon dill weed, dried 1 1/2 teaspoon sea salt 2 teaspoon caraway seeds 2 tablespoon oil 1 tablespoon honey 4 teaspoon active dry yeast Combine the beer and the vinegar in a small bowl and set aside for ten minutes. This was wonderful when I used a dark bock beer, much more flavorful then when I used a low cost generic beer. But the bread is good no matter which brand that you use. I substituted regular salt for the Sea Salt, with no ill effects. Add ingredients in the order specified by your breadmaker. Let cool on rack for at least one hour after it has baked. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini Yield: 1 loaf --------------- MESSAGE bread-bakers.v104.n042.6 --------------- From: DRogers248@aol.com Subject: Re: broken Pampered Chef stone Date: Sun, 19 Sep 2004 19:12:21 EDT If you still have your Pampered Chef receipt for the stone, they will replace it. That is true of all their products. --------------- MESSAGE bread-bakers.v104.n042.7 --------------- From: Elisabeth Keene Subject: Wheat Berries in the UK Date: Sun, 19 Sep 2004 16:27:47 -0700 (PDT) Dear Diane, Good news! Holland and Barrett always has wheat berries, and most health food shops do, too. They are sold in rather small quantities, 500 grams, so it works out a bit expensive if you want larger quantities. I have bought organic hard wheat grain over the internet, too. I've been trying to find the link for you, but at the moment I can't. I'll keep looking. I have also bought big bags from a local working windmill in Hampshire. I think that cracked wheat is simply that -- cracked wheat berries, whereas bulgher is cracked, precooked and then dried wheat. Best wishes, Elisabeth Keene, in Tokyo --------------- MESSAGE bread-bakers.v104.n042.8 --------------- From: "Richard Walker" Subject: Re: Ciabatta replies Date: Sun, 19 Sep 2004 18:53:24 -0500 Thanks so much for the replies. I'll try all the recipes -- and I'll even search for the recommended book and try that one too. We had a bread store very near us (alas it is gone) that baked the most wonderful ciabatta. They let the sponge ferment overnight and it was wonderful. Richard L Walker Pensacola FL U.S.A. --------------- MESSAGE bread-bakers.v104.n042.9 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Pepper-Cheese Bread Date: Sun, 19 Sep 2004 23:22:41 -0400 Pepper-Cheese Bread - 1 loaf 2 3/4 to 3 1/4 cups all-purpose flour 2 teaspoons instant yeast 1 1/2 to 2 teaspoons cracked black pepper 1/2 teaspoon sea salt 1 cup warm water 2 tablespoons olive oil 1 cup shredded provolone or mozzarella cheese (4 ounces) 1/4 cup grated Parmesan cheese or Romano cheese 1 slightly beaten egg white 1 tablespoon water In a large mixing bowl stir together 1 cup of the flour, the yeast, pepper, and salt. Add warm water and olive oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Shape the dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of the dough. Cover; let rise in a warm place till nearly double in size (1 to 1 1/4 hours). Punch dough down. Turn dough out onto a lightly floured surface. Cover and let rest 10 minutes. Meanwhile, lightly grease a large baking sheet. Roll the dough into a 12x10-inch rectangle. Sprinkle provolone or mozzarella and Parmesan or Romano cheeses on top of the dough. Roll up, jelly-roll style, starting from a long side. Moisten edge with water and seal. Pinch ends and pull slightly to taper. Place seam side down on prepared baking sheet. In a small mixing bowl combine egg white and water. Brush some of the egg white mixture over the top of the loaf. Cover loaf and let rise in a warm place till nearly double in size (about 45 minutes). Using a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of the loaf. Bake in a 375F oven for 15 minutes. Brush again with some of the egg white mixture. Bake for 20 to 25 minutes more or till bread reaches 190F. Use an instant thermometer. Immediately remove bread from baking sheet. Cool on a wire rack. Adapted from an internet recipe by Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v104.n042.10 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Cheese Bread Date: Sun, 19 Sep 2004 23:27:26 -0400 Cheese Bread Makes one 8-inch loaf and one long French loaf This chewy cheese bread can be baked either in a standard loaf pan or as a long French loaf to be served warm for dinner. Both are so good that we suggest you make one of each, saving the pan loaf for sandwiches. 1 package (1 scant tablespoon) active dry yeast 1 3/4 cups warm water 2 teaspoons salt 3 1/2 to 4 1/2 cups white flour 1 cup grated sharp cheddar cheese Cornmeal Put the yeast in a large bowl and pour 1/2 cup of the warm water over it. After a minute stir with your finger to make sure the yeast is dissolved. Mix the remaining 1 1/4 cups water with the salt and pour it over the dissolved yeast. Stir in the flour, a cup at a time, and when the dough becomes hard to stir, turn it out onto a floured work surface. Let the dough rest while you clean out the bowl. Scrape up the dough and knead it for 10 minutes, adding more white flour as necessary, until it is smooth and elastic. Rub the cleaned bowl lightly with soft butter or vegetable oil and return the dough to it, turning to coat. Cover with plastic wrap and let rise until almost tripled in size, 2 to 3 hours. Punch the risen dough down and turn it out onto the floured surface. Spread it out and sprinkle the cheese all over. Then roll the dough up and knead it just long enough to incorporate the cheese into the dough. Grease an 8-inch loaf pan. Using about two-thirds of the dough, form a loaf and place it in the greased pan. Roll the remaining dough into a 10 to 12 inch long loaf and place on a baking sheet sprinkled with cornmeal. Cover each loaf with a kitchen towel and let rise until doubled in size-about 45 minutes. After the bread has risen for 30 minutes, preheat the oven to 450 F. Place the loaves in the oven. Remove the French loaf after 18 to 20 minutes, when the top is golden. Turn down the heat to 350 degrees and let the pan loaf bake for another 10 minutes. Cool on racks. From: Knead It, Punch It, Bake It!: The Ultimate Breadmaking Book for Parents and Kids By Judith and Evan Jones Illustrated by Mitra Modarressi --------------- MESSAGE bread-bakers.v104.n042.11 --------------- From: Chefsherry1@aol.com Subject: Re: Pampered Chef Date: Mon, 20 Sep 2004 10:03:48 EDT Cindy, I am unaware of any reliable way to glue your stone for further oven use. I have been a Pampered Chef consultant for 7 years & one reason I am still with this wonderful company is their product warranty. If your Bar Pan is 3 years or less old & you have your receipt, return it to the address on the back of the receipt for replacement. This entire line of stoneware is truly wonderful & versatile & if I can be of assistance to you, please let me know. Sherry Carruthers _chefsherry1@aol.com_ --------------- MESSAGE bread-bakers.v104.n042.12 --------------- From: REKaya@aol.com Subject: re broken Pampered Chef Stoneware Bar Pan Date: Tue, 21 Sep 2004 16:06:21 -0400 Dear Cindy, If your pan is less than three years old, you can get a free replacement, as it is guaranteed for this time period. You would need to contact the PC consultant you bought it from, or contact PC directly. (Their website is pamperedchef.com.) As far as repairing your old one, I don't think that will work, but then again, someone else may have another solution (PC requires that you send a piece of the broken one when they replace it within the three years). PC stoneware goes on sale each September, and of course, if you host a show (either catalog or kitchen), you can get it for up to 30% off the original price! :o) Good luck, Rhonda Kaya --------------- MESSAGE bread-bakers.v104.n042.13 --------------- From: "Farnes_Quinn" Subject: Gray Sourdough? Date: Wed, 22 Sep 2004 12:08:51 -0700 I've been baking sourdough bread for a few years using only my starter, white bread flour, salt, olive oil, and water. I made my starter from rye flour and water months ago. I keep my starter in the refrigerator, and let the dough rise (1st rise) appx. 24 hours in the refrigerator, too. Second rise is at room temperature in the breadpan. The taste and aroma are excellent, as is the texture, but I wonder why, when I cut into it, the bread is slightly gray in color. I haven't seen that before in bakery-made sourdoughs. Does anyone know a way around that problem? --------------- MESSAGE bread-bakers.v104.n042.14 --------------- From: "max prola" Subject: Translation Date: Thu, 23 Sep 2004 11:32:48 +0100 When I was in Paris, I bought a copy of Lionel Poilane's book, "Faire son Pain." I don't read French and so I wonder if someone on the list might be interested in translating a few of the pages for me. I would, in turn, give that person a photocopy of the entire book. The book is in paperback and contains 64 pages, most of which consist of photographs. I would need to have 14 of these pages translated and would send a photocopy of the entire 64 pages to anyone who happens to be interested. The book contains 22 recipes, from an ordinary "boule" to "Le pain artichaut." Many thanks, Max Cheshire, England --------------- MESSAGE bread-bakers.v104.n042.15 --------------- From: Gunter Petersen Subject: Pretzel Date: Fri, 24 Sep 2004 15:46:54 -0700 (PDT) PRETZEL This original recipe is translated from http://www.onkelheinz.de Laugenpretzel wie vom Bäcker Makes 10 pretzel 500 g unbleached all-purpose flour 250 g cold water 52 F 5 g instant yeast 10 g baking powder 10 g salt 40 g butter Mix all ingredients except the butter. When the ingredients come together ad the soft butter. Kneed the dough till it is smooth and not to soft. Let the dough rest for 10 minutes. Prepare the dip. The recipe using a 3% lye solution (30 g lye in 1000g water). Lye is Sodium Hydroxide (NaOH). You need food grade. Now divide the dough in ten round pieces cover and let rest for 10 minutes. After 10 minutes form the dough pieces to 10 by 12 inches long bread sticks. I use Breadsticks rather then making pretzel. The taste is the same. Put the breadsticks or if you prefer to make pretzel on a cardboard or plywood sheet covered with a linen cloth and let rest for 30 minutes. After that put the board and the pretzel in your fridge and till the dough is cold and stiff. This will take several hours. Take the breadstick or pretzel if you prefer from the board they should at this point not deform. Put them in the cold 3% lye solution for 5 seconds and transfer them on to a baking sheet lined with parchment paper. Sprinkle pretzel salt on the pretzel, and transfer the baking sheet to the hot oven. Baking temperature 400 F, baking time 14 to 15 min. The lye solution can be used several times - throw out if the pretzel are not getting brown any more. Use only glass or stainless steel containers. Don't use aluminum. More in depth information can be found on http://www.cs.uml.edu/~dm/brezla-2 It is using different ingredients and a different technique with I have not tried. --------------- MESSAGE bread-bakers.v104.n042.16 --------------- From: Diane Purkiss Subject: Toying with Susie's low-carb bread Date: Fri, 24 Sep 2004 18:14:40 +0100 I adapted Susie's recipe to make it a wholegrain loaf, as follows 2 cups vital wheat gluten 1/2 cup whey protein powder 1/2 cup coarse wholemeal flour 1/2 cup oat bran 1/2 cup wheat bran 1 cup ground flaxseed (ground in coffee grinder) 2 sachets instant yeast Salt to taste - I added around 1 Tb, to soften the rubberiness a bit. 1 1/2 cups warm water 1/4 cup warm half and half 2 TBs macadamia oil Kneaded it for 10 minutes in the big Kenwood. 1.5 hours first rise. 1 hour second rise in two 1 lb loaf tins. Bake 30 minutes at 190 C, and then test. It rose very well, with good ovenspring, and a good, firm, golden, caramelised crust. Crumb was still - well, elastic - but less so than with all-white because the bran broke up the gluten strands. Sliced well too. Alas, this does raise the carb count, but not too horribly because bran is mainly fibre. Thanks Susie. Hope you don't mind my tinkering. -- Diane Purkiss --------------- END bread-bakers.v104.n042 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved