Date: Mon, 8 Nov 2004 06:50:57 GMT -------------- BEGIN bread-bakers.v104.n048 -------------- 001 - RisaG Subject: Freezing dough Date: Sat, 30 Oct 2004 18:33:16 -0700 (PDT) I did not have any condensation on the bread dough. If I had, I would've wiped it with a paper towel before baking. The dough was quite nice after it thawed out. Still don' t understand why it didn't rise as much as usual. Oh well. Still delicious, even leftovers. RisaG --------------- MESSAGE bread-bakers.v104.n048.2 --------------- From: James Ross Subject: Fluffy Whole Wheat Bread Date: Sat, 30 Oct 2004 19:14:13 -0700 (PDT) Iwould really like to also have a recipe for the Fluffy Whole Wheat Bread. I was recently given a sack of whole Rye. Any recipes for a really good 100% Rye bread would be appreciated. I ground some yesterday and made pancakes this morning just to try it. The flavor was out of this world. I used 1 cup of the finely ground Rye flour,1/2 tsp. baking soda, salt, a spoon of sugar. 1 egg and enough buttermilk to make a batter and some melted butter. Served with applesauce and Maple syrup. They went like Hotcakes. Had to make a second batch. They were good. Thanks for any recipes for the Rye, James --------------- MESSAGE bread-bakers.v104.n048.3 --------------- From: Harry Glass Subject: Fluffy Whole Wheat Bread Recipe Date: Sat, 30 Oct 2004 19:20:03 -0700 (PDT) Here it is, Rose. The cracked wheat and the wheat germ are in the recipe mainly to keep the slices from rising too high to fit into a Rubbermaid sandwich container. I could have accomplished some of that by omitting the tbsp of wheat gluten, but I kept that because it adds protein. You can omit the cracked wheat and the wheat germ but you'll need to watch the kneading and adjust the wet/dry ratio accordingly. The recipe was developed for a bread machine. Honey Whole & Cracked Wheat Bread -- Wet Ingredients + Salt -- 11 oz water (1 1/4 cups minus 1 tbsp) 3 tbsp honey (or less) 1 tbsp canola, extra light olive oil or other oil 1/2 cup water for cracked wheat 1/4 cup cracked wheat cereal, Hodgson Mill 1/2 tsp salt (or more to taste) -- Dry Ingredients -- 3 3/4 cup K.A Traditional Whole Wheat Flour(1/5 of 5 lb bag) 1/4 cup wheat germ, Kretschmer 1 tbsp potato flour 1 tbsp lecithin, granules 1 tbsp buttermilk blend, Saco, dry 1 tbsp vital wheat gluten 1/4 tsp malt powder, diastatic -- optional 1 tsp yeast, SAF instant Developed for the Breadman Ultimate bread machine, whole wheat, 1.5 lb loaf, light crust setting. Put the cracked wheat cereal in 1/2 cup boiling water, cook, and set aside to cool. Put wet ingredients, moistened cracked wheat cereal, and salt in the bread pan first. Flour quantity is 1 lb. 3 3/4 cups is approximate equivalent. Some of the unusual ingredients (e.g., the potato flour) are to help the loaf retain moisture, and extend shelf life. Others, such as the Saco dry buttermilk blend, add acidity to help the yeast. Notice that very little instant yeast is needed ­ much less than what's in most recipes. Harry --------------- MESSAGE bread-bakers.v104.n048.4 --------------- From: ATroi37324@aol.com Subject: Cinnamon Swirl Bread Date: Sat, 30 Oct 2004 23:16:31 EDT Katie: Below is my favorite recipe for Cinnamon Swirl Bread. I never use raisins but I do use nuts. I tried many different recipes and finally found this one and tweaked it a little and it comes out perfect. The filling in this is just the right amount because I no longer get gaps. I make this in my breadmachine and make the double recipe. Of course, because it calls for 5 cups flour, I help out the machine at the beginning by using a rubber spatula along the edges to help it mix thoroughly. Always check the dough consistency after about 5-10 minutes and add extra warm liquid a tablespoon at a time if too dry or extra flour a tablespoon at a time if too wet. I have a bread pan that comes in 2 pieces and extends from 9 inches to about 17 inches. The double recipe fits perfectly when I extend it out to the 17". I make this every week and a half to 2 weeks as my family loves it. I also make a glaze consisting of about 1 cup powdered sugar, 2 tbsp sour cream or whipping cream and 1/4 tsp vanilla and 1/4 tsp almond extract. This glaze make the cinnamon swirl toast taste like cinnamon rolls. Cinnamon Swirl Bread 1/2 cup milk 1/2 cup sour cream 1 egg 1 1/2 tbsp butter 1 1/2 tsp vanilla extract 1 tsp salt 2 1/2 cups bread flour 2 tbsp sugar 1 1/2 tsp bread machine yeast Cinnamon Filling: 1/4 cup sugar 1 Tbsp + 2 tsp cinnamon 1 Tbsp butter, softened nuts if desired Double Recipe: 1 cup milk 1 cup sour cream 2 eggs 3 Tbsp butter 1 Tbsp vanilla 1 1/2 tsp salt 5 cups bread flour (had to add 2 extra Tbsp flour) 1/4 cup sugar 2 1/2 tsp bread machine yeast Cinnamon Filling: 1/2 cup sugar 3 Tbsp + 1 tsp cinnamon 2 Tbsp butter, softened nuts, if desired Add bread ingredients to bread machine and process on Dough cycle. (If you double the recipe help the machine out when it starts mixing the ingredients as this is a lot of flour. Take a rubber spatula and run it along the edges of the pan mixing the ingredients until the dough is coming together). While dough is mixing, prepare cinnamon filling. Combine sugar and cinnamon in small bowl. Set butter out to soften. When cycle is complete, remove dough from machine onto lightly buttered work surface and roll into a ball. Let it rest for 10 minutes. (I like to put my dough in a plastic dough rising bucket I got from King Arthur. It rises beautifully in there and doesn't dry out at all like it does if I just cover it and let it rest). Divide dough in half (if making double recipe divide into 4 pieces). I like to weigh the dough so that I have equal sized pieces. Take each piece and roll out into a rectangle on a buttered board. (I prefer to use a buttered board instead of adding extra flour. This keeps the dough from sticking and keeps your bread more moist and the 10 minute rest usually takes away any stickiness it might of had when first pulled out of the pan). Spread 1 1/2 tsp of softened butter on each rectangle; sprinkle 1/2 of the cinnamon filling on each rectangle of the single recipe or 1/4 of the cinnamon filling on each rectangle of the double recipe (easier if this mixture is put in a jar with holes to sprinkle evenly). Beginning from long end of dough, roll up tightly, pulling back as your roll, as for a jelly roll and pinch the seam well. Take 2 ropes and place them side by side and starting at the middle twist the 2 together to one end and pinch the two ends together and tuck under. Then twist to the other end and pinch the 2 ends together and tuck under. If doubling the recipe do the same with the other 2 ropes. Place, seam side down in greased 9 x 5 inch loaf pan or into 2 pans if doubling the recipe. Cover and let rise in warm draft free place about 1 hour or till doubled in size. Brush with some egg wash and sprinkle with some sugar. Bake in preheated 375F 25 to 30 minutes for single recipe or about 40 minutes for double or until the thermometer registers 190F. You do have to cover the top of the loaf with foil after about 20 minutes to prevent overbrowning. If desired, brush top of loaf with additional butter while hot. This makes a delicious and beautiful swirled loaf with no gaps and also tastes great with the following glaze: Glaze: 1 cup powdered sugar 2 Tbsp sour cream or whipping cream 1/4 tsp vanilla 1/4 tsp almond extract. Mix with a wire whisk and drizzle on slices. Rosemary --------------- MESSAGE bread-bakers.v104.n048.5 --------------- From: "mike fuller" Subject: delicate issue Date: Sun, 31 Oct 2004 08:13:07 -0500 I make 'whole wheat bread' that really isn't, rather an approximation consituted by adding pure wheat bran to white flour, oats, rice, leafy greens, yeast, sugar and salt. Its pretty good and nutritious, between the cruciferous and carotenoid veggies combined with fiber from the bran. HOWEVER it gives me and my clients incredible gas ! ! ! I suspect it is the bran -- does anyone know if wheat bran can cause flatulence? I have reduced it greatly but really can't anymore. I have no access to real whole wheat flour, that's why i do this. I may try toasting it first -- would that neutralize the gas effect? boiling? some additive? any suggestions? love from mike in gaseous havana --------------- MESSAGE bread-bakers.v104.n048.6 --------------- From: Joe Tilman Subject: Re: Harry's fluffy ww bread and freezing dough Date: Sun, 31 Oct 2004 09:52:29 -0800 (PST) Re: freezing dough Keeping the dough tightly wrapped both going into and coming out of the freezer will prevent condensation. I usually thaw overnight in the fridge, first. Re: fluffy whole wheat breead I'm not Harry, I am the person he responded to. I have now run four loaves using the King Arthur "Classic 100% Whole Wheat" recipe. So far I have had two over-wet sunken loaves and two perfect loaves. The recipe does result in much fluffier loaves than I have made in the past, although not quite so fluffy as white. By my calculation, it is very nearly 100% hydration (something I think you mentioned in the last digest). Admittedly, I've always stuck to 60%, then added a few tablespoons water till I get a nice doughball, but never thought to keep adding. To see the recipe, go to www.kingarthurflour.com, click on favorite recipes, and search for the word "classic" (no need to change any search options). Joe --------------- MESSAGE bread-bakers.v104.n048.7 --------------- From: "Jonathan Kandell" Subject: re: fluffy wholewheat Date: Mon, 1 Nov 2004 09:09:25 -0700 Harry and Rose-- Rose said, Harry, I bet i'm not alone in wanting to have your recipe because i'm dying of curiosity how you get FLUFFY 100 percent wholewheat bread. By fluffy I assume you mean light and soft? Mine has a nice grain and soft chewiness but fluffy would be a stretch! Please share! Ithink the secret of fluffy 100% whole wheat bread is 1) using whole wheat "bread flour"-- i.e. sufficient protein and finely ground (I use Guisto's), 2) large portion of prefermented dough, 3) using sufficient yeast and hydration. Here is one example, of many, to prove my point. Here is my adaptation of a 100% whole grain adaptation by Tom Park of an adaptation by Peter Reinholdt of his infamous struan. It's not fluffy like a croissant or baguette--but I think it qualifies for those adjectives in the sense we're using here. 100% WHOLE-GRAIN MULTIGRAIN SANDWICH LOAF Biga: 1 1/2 c whole wheat bread flour (200 g) 6 Tbsp cracked 7 grain mix* (60 g) 1/4 tsp yeast 3/4 c water, room temp (180 g) *e.g. Arrowhead Mills 7 grain non-wheat Dough: The biga 1/2 c buttermilk (120 g) 1 1/2 Tbsp honey 3 Tbsp brown sugar 1 1/2 c whole wheat bread flour (200 g) 1 1/2 tsp salt (8 g) 2 1/2 tsp instant yeast NIGHT BEFORE BAKING, MIX THE BIGA: In a small bowl mix together the biga ingredients just enough to hydrate. Add a few more drops water if necessary but this should be stiff and coarse. Cover and let sit overnight. (**Note: The biga yeast can be ordinary dry yeast or bread machine yeast and does not need to be proofed.) THE NEXT DAY MAKE THE DOUGH: Break up the biga into pieces. Add in the buttermilk and other dough ingredients in the order your breadmachine prefers. Run the dough cycle for 5 minutes, add a teaspoon or so of water if necessary to make things mix. Turn off machine and let this shaggy mass sit for 20 or 30 minutes. Re-run the whole dough cycle (on my machine: knead plus rise is 90 minutes). At the beep let the dough sit undisturbed in the warm pan in the machine for another 30 minutes. Take out the dough onto a lightly floured surface and press into a rough rectangle. The dough will be moist and tacky but still somewhat extensible--be careful not to rip it. Roll up the rectangle tightly like a carpet to form a log, fold over to form a log roughly the length of your oiled loaf pan. Press down into the pan, evening the shape and pushing into the corners. Cover lightly and let proof till the dough rises solidly over the top of the pan, anywhere from 30 to 90 minutes, depending on temperature. This dough proofs unusually quickly. Bake in a preheated 350 F oven till richly brown crust, about an hour. Cool before eating. Sources: Adapted for ABM by Jonathan Kandell from an adaptation by Tom Park of an adaptation by Peter Reinholdt (in BBA) of his Struan (in BJ). --------------- MESSAGE bread-bakers.v104.n048.8 --------------- From: RosesCakeBible@aol.com Subject: the best dough slasher Date: Tue, 2 Nov 2004 17:40:58 EST awhile ago, bob, the tarheel baker, posted to the list that his favorite dough slasher is a polymer blade used in ceramic work. i've since found a source for it and have to agree that now it is the only dough slasher i ever use! i keep it in a glass milk bottle for safety and to enable me to find it easily. the source is www.amaco.com, 800-374-1600. the item # is 11052K flexible polyblade $4.49 (the perfect stocking stuffer for all your bread baking friends!) best bread baking, rose (levy beranbaum) --------------- END bread-bakers.v104.n048 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved