Date: Sat, 27 Nov 2004 08:59:30 GMT -------------- BEGIN bread-bakers.v104.n051 -------------- 001 - "Margaret G. Cope" Subject: What MIXER? Date: Fri, 26 Nov 2004 09:35:00 -0500 Happy Thanksgiving everyone... Disaster has struck...(not seriously) but my K45 Kitchen-aid died on Thanksgiving Day having been on the job for about 25 years I think. Fortunately I was only trying to beat whipping cream and there was a terrible noise...bearings? And fortunately another was brought from my son's house across the road to finish the mashed potatoes. So what is the current advice? I bake bread twice a week often. One of the most delicious this week was Peter Reinhart's walnut and blue cheese sour dough. I have heard lots of grumblings about the current K45. Is the larger machine better? A cousin here for Thanksgiving reported sending her K45 to Kitchen-aid where is was pronounced dead..and they purchased a refurbished larger KA directly from them. Anyone else do this? Please write directly and soon if you have advice. Thanks everyone. --------------- MESSAGE bread-bakers.v104.n051.2 --------------- From: FREDERICKA COHEN Subject: wonderful response Date: Wed, 24 Nov 2004 08:26:45 -0800 (PST) I am sending this on Thanksgiving Eve day because I am sure the editors will be busy with other things this week. I mention the day because one hour (!) after my request for "a wonderful Thanksgiving roll" was posted last Sunday, the responses started...and they are still coming! So far, I have eight great ones. No duplicates! I know how good they are because I have tested each one. Each has a special quality. I've had to use a neighbor as a one person focus group! My thanks to all of you. I hope my "helpers" post their recipes. The recipes are too special not to be shared. And there were....as always...wonderful stories that accompanied them. Fredericka --------------- MESSAGE bread-bakers.v104.n051.3 --------------- From: BLONDEMOMLADY@aol.com Subject: Sun Dried Tomato Herb Bread Date: Tue, 23 Nov 2004 22:19:18 EST Here is a really good recipe for sun dried tomato bread, let me know what you think. Since I don't always have as much time as I would like, I let this mix on the "dough" setting on my bread machine, then punch down, and let rise again in the breadpan before baking. 2/3 cup buttermilk, room temperature 1/4 cup dried tomatoes, (do not use oil packed, and use scissors to cut into small pieces). 2 tbsps olive oil 1/4 tsp salt 2 tbsp sugar, brown or white 3 cups bread flour, (can sub one cup wheat, but remember to add 1/2 tsp wheat germ). 1/2 tsp tarragon 1/2 tsp basil 1/2 tsp oregano 1 tsp bread machine yeast Add to bread machine in order by directions of bread machine. Remember to check dough after 3-4 minutes to make sure dough is mixing properly. After bread machine cycle is completed, punch down, place in oiled breadpan, cover and let rise until doubled. Bake in 350 F oven 25-30 minutes, depending on how brown you like your crust. This is the bread to use for blt's, nothing can beat it! --------------- MESSAGE bread-bakers.v104.n051.4 --------------- From: RosesCakeBible@aol.com Subject: Re: mailing bread & grinding wheat Date: Mon, 22 Nov 2004 23:55:07 EST 1) sending bread from n.y. to florida: i do it! and the only type i'd consider is sourdough. 2) using a coffee mill to grind wheat: there are two tips of coffee mills. the one with the blades builds up a lot of heat which deteriorates the wheat berry. the burr grinders are great but most cannot be taken apart which means that either for coffee or wheat there is an eventual build up of oil which rancid. i wouldn't buy a mill that could not be taken apart for cleaning because there is no way to effectively get rid of the oil otherwise. some people have suggested grinding rice to pick up the residual oil but that really doesn't work. unfortunately, the burr grinders that can be taken apart are about as expensive as a large flour mill! the best and least expensive solution if you're only doing about a cup of wheat berries is the "back to basic grain mill." (www.backtobasicproducts.com or 801-572-1982) --------------- MESSAGE bread-bakers.v104.n051.5 --------------- From: RisaG Subject: Thanksgiving Breads Date: Mon, 22 Nov 2004 17:01:25 -0800 (PST) Someone posted that they wanted a bread recipe for the holiday - I have a recipe for Soft Pumpkin Yeast Rolls but I can't seem to find it but I did find a recipe in The Bread Lover's Bread Machine Cookbook that is similar: Squash or Pumpkin Cloverleaf Rolls 1 1/2 to 2 lb loaf 1 winter squash, or 1 cup canned pumpkin puree 1/2 cup water 1/2 cup milk 1/3 cup butter, melted 4 1/2 cups unbleached all purpose flour 3 tbsp light or dark brown sugar grated zest of 1 orange 2 tsp salt 2.25 tsp SAF yeast or 2.25 tsp bread machine yeast Preheat oven to 350 F. If you are using winter squash, wash the squash and cut off the top with a sharp chef's knife. Take care when cutting, because some varieties are very hard. Cut in half and scrape out the seeds and spongy fibers. Leave butternut squash or pumpkin in halves or cut larger squash into large cubes leaving the skin intact. Place in a baking dish, flesh down, and add a half inch of water. Cover and bake for 1 to 1-1/2 hours, depending on the size of the pieces, or until the flesh is tender when pierced with a knife.* Drain, cool, the scoop out the squash flesh andn discard the skin. Puree the pulp until smooth in a food mill or food processor. You should have about 1 cup. Cool, cover, then refrigerate or freeze until needed. Warm slightly in the microwave before placing in the bread machine. Place all the ingredients in the pan according to the order in the manufacturers' directions. Program for the DOUGH cycle; press start. Grease 16 standard muffin cups (one full pan plus 4 cups in a second pan). When the machine beeps at the end of the cycle, immediately remoev the dough and place on a lightly floured work surface, divide into 4 equal portions. Divide each of those pieces into 4 equal portions. Divide each of the 16 portions into 3 portions and form these into small balls aboutu the size of a walnut. You want them all about the same size. This is important or else the rolls will look funny after baking. Arrange 3 balls of dough touching each other in each of the muffin cups. Cover loosely with plastic wrap and let rise until doubled in bulk; about 30 minutes. Meanwhile, preheat the oven to 375 F. Bake for 15-18 minutes, or until golden brown. Immediately remove from pan. Let cool on racks or serve warm. Note: * I cook squash in the microwave. I cut it in half lengthwise, then put it on a microwaveable plate. Drizzle with a bit of olive oil, sprinkled with salt and then baked, covered with paper towel, for 10 minutes. Then I try to pierce it. If it doesn't work, then I put it back in on HIGH for another few minutes until it can be pierced easily. This note is just for the dough being made in advance, not the rolls themselves. These can be made in advance and baked later, brush the top of the shaped dough with melted butter. Cover loosely with 2 layers of plastic wrap, leaving some room for expansion and taking care to tightly wrap all the edges. Immediately refrigerate for 2-24 hours. When ready to bake, uncover and let stand at room temperature no more than 20 minutes. Bake as directed. Makes 16 cloverleaf rolls RisaG --------------- MESSAGE bread-bakers.v104.n051.6 --------------- From: Corina Gaffney Subject: paddle removal Date: Mon, 22 Nov 2004 15:09:05 -0800 (PST) If you have one of those plastic orange peelers (like from Tupperware), the flat end fits inside the hole of the paddle just perfectly, and with a slight tug, you should be able to remove the paddle easily. The peeler looks a bit like a crochet needle, with a sort-of hooked end that has the sharp side which you use to slice into the peel of the orange, and the other end is flat, like a screwdriver head. Come to think of it, if you have a large plastic crochet needle, that should work too! Corina P.S. I was sad to hear of Max's passing. Although I never corresponded with him, I was often educated and always entertained by his postings. My heart and prayers go out to his family. --------------- MESSAGE bread-bakers.v104.n051.7 --------------- From: Judith Mayberry Subject: Grinding Wheatberries in a Coffee Grinder Date: Mon, 22 Nov 2004 13:28:01 -0800 About a year ago someone mentioned grinding her wheat in the Vita-Mix machine, which is the big, powerful blender that Starbucks' icy drinks are made in. I have one, and tried that--it ground the wheat beautifully fine in only a couple of minutes at the most. --------------- MESSAGE bread-bakers.v104.n051.8 --------------- From: Lobo Subject: looking for sun-dried tomato bread Date: Sun, 21 Nov 2004 17:40:06 -0700 I wonder if you could substitute sun-dried tomatoes for the apricots in this recipe (which is wonderful, BTW) ... I'm not sure what you'd substitute for the jam though....maybe some fresh tomatoes mixed with tomato paste? ... Lobo APRICOT BREAD 3/4 cup water 2 1/4 cups bread flour 1 tablespoon dry milk (used malted milk powder) 1 teaspoon salt 1 tablespoon butter 3 tablespoons apricot jam 1/2 cup dried apricots 2 teaspoons yeast Mix. Let rise to double. Shape into loaf and let rise to double. Bake at 350 F for 30 minutes. --------------- MESSAGE bread-bakers.v104.n051.9 --------------- From: Dan Aldrich Subject: Source for Italian baking pans Date: Sun, 21 Nov 2004 19:33:06 -0500 Does anyone know of an inexpensive source for the Italian baking pans? They are convenient, but the retail prices are just outrageous. I'm looking for a source that might sell them by the case. Thanks, -d --------------- MESSAGE bread-bakers.v104.n051.10 --------------- From: ATroi37324@aol.com Subject: Re: wonderful eggy,buttery dinner rolls Date: Sun, 21 Nov 2004 16:41:52 EST Frederika: Below is a wonderful recipe for dinner rolls you might want to try for Thanksgiving. This is the recipe for the dinner rolls that I make every year for Thanksgiving. They are so good that I make a double batch. The kids just love them. They are very fluffy and have a very soft and tender crumb. Makes 24 large rolls. Evelyn's Dinner Rolls 2 cups lukewarm milk 1/4 cup butter, softened 3 Tbsp sugar (I use 2 tsp sugar) 2 tsp salt (I use 1 1/2 tsp salt because I use less sugar) 2 eggs, beaten (room temperature) 5 - 5 1/2 cups bread flour 2 1/2 tsp breadmachine yeast Add all the ingredients into the bread pan except only add 5 cups of flour to begin with. Select the "Dough" cycle and press "Start". Because this is more flour than breadmachines can handle, I take a rubber spatula along the edges of the pan and stir helping the machine mix the dough. Once it is mixed and starting to form a ball, let the machine continue on its own. After about 8 to 10 minutes open the lid and check the dough consistency. If too wet, add some of the other 1/2 cup of flour a tablespoon at a time until you have a smooth round ball. If too dry add warm milk or water, a tablespoon at a time until desired consistency. Let cycle continue. Because this is more flour than usually called for in breadmachine recipes, the dough will rise quite a bit. When you open the lid to punch down, the dough will have risen so much it will go off the sides but just quickly grab the dough and put it back into the pan. It will not fall all the way down the machine, only about an inch down along the edges, but very easy to grab and put back into the bread pan. Take the dough out of the pan and roll into a ball on a buttered board and let rest, covered or in a dough rising bucket, for about 10 minutes. The dough is usually a little sticky when you take it out of the pan but after 10 minutes was very easy to handle. (Something I do with most of my doughs when I pull them out of the bread pan is take it out onto a buttered board and then pick it up and slap it down 3 or 4 times on the buttered board. This helps take some of the stickiness away). I like to butter my board instead of sprinkling with flour because the dough will not stick to the board at all with butter and you won't be adding any extra flour to the dough making it a little drier. Shape into rolls. I prefer to roll out the dough about 1 inch thick and cut out with my biscuit cutter. It is quite faster than rolling each piece of dough into a ball. Place on a greased baking pan, with sides, about 1/2 to 1 inch apart. Place in a warm, draft free area to rise for about 30 - 45 minutes or until doubled. Take 1 egg white mixed with 2 tablespoons of water, whisked very well and brush over the rolls right before putting into the oven. Sprinkle with sesame seeds if desired. Bake at 425 F for 10 to 12 minutes. Makes about 24 huge rolls. Evelyn's Dinner Rolls (Scaled Down Recipe for a 1.5 lb. capacity) 1 cup lukewarm milk 2 Tbsp butter, softened 1 1/2 Tbsp sugar (I use 1 tsp) 1 tsp salt (I use 3/4 tsp salt because I use less sugar) 1 egg, beaten (room temperature) 2 1/2 - 2 3/4 cups bread flour 1 1/4 to 1 1/2 tsp breadmachine yeast Add all the ingredients into the bread pan except only add 2 1/2 cups of flour to begin with. Select the "Dough" cycle and press "Start". After about 8 to 10 minutes open the lid and check the dough consistency. If too wet, add some of the other 1/4 cup of flour a tablespoon at a time until you have a smooth round ball. You might even need more. You want a smooth ball slightly tacky to the touch. If too dry add warm milk or water, a tablespoon at a time until desired consistency. Let cycle continue. Take the dough out of the pan and roll into a ball on a buttered board and let rest, covered or in a dough rising bucket, for about 10 minutes. The dough is usually a little sticky when you take it out of the pan but after 10 minutes will be very easy to handle. (Something I do with most of my doughs when I pull them out of the bread pan is take it out onto a buttered board and then pick it up and slap it down 3 or 4 times on the buttered board. This helps take some of the stickiness away). I like to butter my board instead of sprinkling with flour because the dough will not stick to the board at all with butter and you won't be adding any extra flour to the dough making it a little drier. Shape into rolls. I prefer to roll out the dough about 1 inch thick and cut out with my biscuit cutter. It is quite faster than rolling each piece of dough into a ball. Place on a greased baking pan, with sides, about 1/2 to 1 inch apart. Place in a warm, draft free area to rise for about 30 - 45 minutes or until doubled. Take 1 egg white mixed with 2 tablespoons of water, whisked very well and brush over the rolls right before putting into the oven. Sprinkle with sesame seeds if desired. Bake at 425 F for 10 to 12 minutes. Makes about 12 huge rolls. Note: If you want to make more than one batch of rolls, after the mixing and kneading in the machine and before it starts to rise, press Stop and pull the dough out onto the buttered board. It will probably be very sticky but just grease or butter your hands and the board. Roll into a ball and put in your dough rising bucket and let it have its first rise in the bucket. Have another batch of ingredients ready and immediately put them in the machine and press Start. (Now your machine might beep and not let you start right away and this is because the motor was too warm. I don't think this will happen but it might). Let that batch go through the whole cycle. About 10 to 15 minutes before the cycle ends on the second batch, punch down the dough in the bucket and start shaping. By the time you have the first batch shaped, the second batch will be ready to shape. Rosemary --------------- MESSAGE bread-bakers.v104.n051.11 --------------- From: "Dick Carlton" Subject: Wheat Berries Date: Sun, 21 Nov 2004 09:48:08 -0800 This may sound like a commercial but, believe me, my enthusiasm for the following wheat is based on my use of it during the past 15 years. Wheat Montana Farms, a company based in Three Forks, MT sells both hard red and hard white wheat berries consistantly containing approximately 17% protein. It's a very clean wheat and lends itself very well to home grinding. Their red wheat is called "Bronze Chief" and the white wheat (often known as "sweet wheat" is called "Prairie Gold" white wheat. They have at least one outlet store in the Three Forks, MT area where their wheat may be purchased but other than that I believe one must contact speciality stores who buy from various distributors. In my case I purchase it through a co-op who buys it from Mountain Peoples Warehouse out of Auburn, CA. Perhaps if you contact Wheat Montana on the internet you can learn more about its availability in your particular area. I pay about $15.60 for a 50# bag which figures about 31 cents a pound. HAPPY BAKING!!! --------------- MESSAGE bread-bakers.v104.n051.12 --------------- From: "Leigh Monichon" Subject: Canape sandwich answer Date: Sun, 21 Nov 2004 08:38:48 -0800 You can use any recipe you would use to bake a loaf of bread. My favorite loaf both to use in them and for every day bread (Reinhart's Yeasted Multigrain Bread from Crust & Crumb) cooks beautifully in them. I use a two pound loaf of dough to fill three of those tubes. I spray them with non-stick spray first, let the dough rise inside them, and at the end take them out and finish them on the baking stone to make the crust just a bit chewier. Leigh --------------- MESSAGE bread-bakers.v104.n051.13 --------------- From: "Shirley Lipscomb" Subject: Rose's brioche recipe Date: Sun, 21 Nov 2004 07:57:56 -0800 For those of you who have not tried the brioche recipe in Rose Levy Beranbaum's Bread Bible you must! It is the most silky, wonderful dough to work with and I used it to make her sticky buns. Her instructions are perfect and when I placed the buns in the 9x13 pan she suggested they did not fill the pan and I said, hmmmmm. The oven spring took care of that and they did indeed fill the pan. They are the best sticky buns I have ever tasted because of the wonderful brioche dough. I'm thinking I might substitute dried cherries for the raisins next time. Any comment about that, Rose? Shirley Lipscomb shirleyflipscomb@msn.com --------------- MESSAGE bread-bakers.v104.n051.14 --------------- From: Roxanne Rieske Subject: RE: Ok, now I"m a believer (Holly and her fresh ground whole w Date: Sun, 21 Nov 2004 07:58:39 -0700 Holly wrote: >I'm assuming from what I have read here, that the reason for the >difference is that KA whole wheat, while an excellent product, just >doesn't turn over fast enough on the grocery shelf to be "fresh". Next >I'm going to try spelt berries because I finally quit baking spelt bread >because of the bitter aftertaste. Yes, this is true. I generally stay away from whole wheat flour in the grocery store. But since I don't have the room to store bags of wheat berries, I buy it already ground directly from King Arthur through the phone and always ask the sales rep for the freshed batch possible. The whole wheat flour I get is usually less than a week old. Then I store it in the freezer to keep it from getting bitter. Since I've been a long time customer of King Arthur, the sales reps are usually willing to get me the fresh stuff. As far as what to do with the rest of your KA flour... I would mix it AP flour and use it to make sandwich loaves. Or since it is the bran that generally gets bitter, you can sift the flour several times through a large sieve and then use it as you would high gluten flour (but keep it in the freezer because of the wheat germ). Roxanne Rieske (Rokzane) rokzane@comcast.net www.rokzane.bravejournal.com --------------- MESSAGE bread-bakers.v104.n051.15 --------------- From: "rudyeb" Subject: dough not rising like it used to Date: Sun, 21 Nov 2004 09:55:12 -0500 Ihave been making bread since March of this yer. I use a bread maker to mix, knead and make the dough rise, then I bake it in the oven. I haven't changed the recipe in any way but it doesn't rise like it used too. I've bought new yeast, same brand and type and still the same results. I live in CT and am wondering if the dry air here now because of the Fall versus the humidity of the Spring and Summer would make the difference? Thank you, Rudy --------------- MESSAGE bread-bakers.v104.n051.16 --------------- From: RisaG Subject: Tomato-Basil Rolls Date: Sun, 21 Nov 2004 06:35:02 -0800 (PST) I've made these before. They are delicious. Tomato-Basil Rolls 1/4 cup warm water (110 F.) 1/4 cup V8 or tomato juice, room temperature (I used V-8) 3 tablespoons olive oil 2 tablespoons sugar 1/2 teaspoon salt (kosher) 1 egg, room temperature 1/4 cup prepared pesto (Used Classico Creations - great!) 3 tablespoons chopped sun-dried tomatoes 2 1/4 cups bread flour (KA) 2 teaspoons instant yeast (SAF) 2 tablespoons olive oil 1 to 2 cloves garlic, chopped Place water, V8 or tomato juice, 3 tablespoons olive oil, sugar, salt, egg, pesto, sun-dried tomatoes, flour, and yeast in bread pan of your bread machine. Select dough setting and press start. NOTE: Depending on how much oil is in the pesto, you might need to add additional flour. Check the dough; it should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a cotton towel and let rest for 10 minutes. After resting, grease a large bowl; add dough, turning to coat entire surface. Cover bowl with towel and let rise in warm area until doubled, about 1 hour. For Garlic Oil: In a small saucepan over medium heat, heat olive oil just until warm. Stir in garlic. Remove from heat and cool. Preheat oven to 375 F. Lightly grease six muffin cups. Gently punch dough down. Knead until smooth. Divide dough into six (6) equal pieces. Shape each piece into a ball, pulling edges under to create a smooth top. Place rolls, rounded side up, in prepared muffin cups. Using scissors, snip 1/2-inch deep "X" into top of each roll. Cover with a towel and let rise in a warm area until doubled in volume, about 20 minutes. Gently brush rolls with garlic oil. Bake until golden brown, approximately 15 to 20 minutes. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 F.) Remove from oven and brush again with garlic oil. Transfer rolls to a wire rack and cool slightly before serving. Makes 6 rolls. http://www.geocities.com/NapaValley/4079/Bread/TomatoRolls.htm (OK...first of all, I let the dough rise in the machine, removed it and let it rest. Shaped it into 6 balls. I did not do the second rise. Figured 3 times was too much. Placed the rolls in a 6-muffin tin. Did not slaash them...started to, but didn't like the way the rolls looked. Let them rise, brushed with oil, baked (got them to 200 F with instant-read thermometer) removed from oven and brushed again. Did the oil and garlic bit, but used a garlic press for finer bits.) RisaG --------------- MESSAGE bread-bakers.v104.n051.17 --------------- From: RisaG Subject: Sun-Dried Tomato Bread Sticks Date: Sun, 21 Nov 2004 06:29:52 -0800 (PST) I had a great recipe for this awhile back but can't find the recipe. If I do, I'll pass it on. I have another though and it is pretty good. Of course, you may have to play around with it. Depends on the season - sometimes you need more flour, sometimes you need more liquid. SUN DRIED TOMATO BREAD STICKS 1 c water, plus 2 tbsp 1/4 c coarsly chopped oil packed sundried tomatoes (pat off excess oil with napkin) 3 c flour 1 tsp salt 1 tsp dried oregano 2 1/4 tsp yeast Place on dough setting. Remove dough. Split into 24 even pieces. Roll out to desired length and thickness. Bake on greased sheet approx 20 min. at 357 F. Cool on wire rack. RisaG --------------- MESSAGE bread-bakers.v104.n051.18 --------------- From: Haack Carolyn Subject: canape bread, lemon butter-crust rolls Date: Sun, 21 Nov 2004 06:08:07 -0800 (PST) Here's the recipe that came with my bread molds in fancy shapes. It makes a nice, dense bread that can be cut into thin slices with good success. Like a Pullman loaf, the bread is constrained within the mold so it's denser than a free-risen loaf. Be sure the molds are greased to a fare-thee-well however, so the bread will slide right out. I not only spray the mold but spray or butter (before cooking spray was around) the outside of the bread dough itself before inserting it into the mold. Remember to lubricate the insides of the end caps too! CANAPE BREAD: 1 package active dry yeast 1 tsp sugar 2 Tblsp warm water 3.5 cups flour 1.25 cups warm milk (whole preferred) 4 Tblsp soft unsalted butter Proof the yeast in the warm sugar water. Add the flour, warm milk & soft butter until well-combined; knead until soft but not sticky dough is developed. Let rise (1-1.5 hours). Punch down, divide into thirds. Place each third into a well-buttered mold, place buttered covers on ends. Let rise 45-60 minutes. (You can take an end cap off to peek if you hold the mold vertically so the dough doesn't escape.) Bake at 400 F for 10 minutes, reduce heat to 375 and bake another 20-25 minutes. Slip out of molds & let cool COMPLETELY on rack. Slice into quarter-inch-thick pieces and decorate/top as desired. -------------------------------- Now, for a plate of delicious, light dinner rolls ... I bake these in a decorative plate and put it right on the table to serve the rolls. Lemon Butter-Crust Buns 1 package yeast pinch sugar .5 cup warm water .5 cup warm milk (whole preferred) .5 cup melted butter (one stick) 1 egg 1 egg yolk 1 Tblsp grated lemon peel (fresh MUCH preferred) 1 tsp salt 4 cups flour for lemon butter: 4 Tblsp butter, 1.5 tsp grated lemon peel (fresh MUCH preferred) Proof yeast in warm sugar water. Combine milk, melted butter, egg, egg yolk, tablespoon of lemon peel, & salt; add proofed yeast and 1.5 cups flour. Beat 3 minutes (hand mixer is fine). Stir in remaining flour gradually to form a soft dough; knead lightly (about 5 minutes, until smooth). Let rise about 1.25 hours. Meanwhile, make the lemon butter by melting the 4 T butter, stirring in 1.5 tsp lemon peel, and allowing to cool. Prepare 12" baking dish or springform pan by greasing bottom & sides. Pumch dough down, knead until smooth. Divide into 20 equal pieces, roll & shape each into a small ball. Place in prepared pan with most rounded side up, pieces just touching each other (with 20 pieces you won't get a particularly regular pattern in the pan). Let rise about 20 minutes. Gently brush with the lemon butter, using entire amount. Bake at 375 F 35 minutes. Serve immediately or let cool; can be reheated just before serving also. These freeze well, but I rarely have leftovers for that! --------------- MESSAGE bread-bakers.v104.n051.19 --------------- From: DRogers248@aol.com Subject: Re: sticking paddle Date: Sun, 21 Nov 2004 08:15:16 EST >Does anyone have a slick trick that prevents the little bread machine >paddle from sticking to the bread? Before the last rise, remove the paddle/s! --------------- MESSAGE bread-bakers.v104.n051.20 --------------- From: "Kyle" Subject: Mailing Bread Date: Sun, 21 Nov 2004 07:59:01 -0500 Enriched doughs do better in transit than lean doughs. The higher the fat content of the bread, the longer its shelf life. I use the Post Office's Priority Mail to ship from NYC to Florida. They "guarantee" 2-3 day delivery to most of the country. The rates are a little higher than regular ground shipping but knowing the bread will arrive in 2-3 days is worth it. One thing I learned is that you have to make sure your bread is completely cooled. If you seal it in a plastic bag before it's cooled you can get condensation inside the bag and end up with soggy bread. Kyle www.kyleskitchen.net --------------- MESSAGE bread-bakers.v104.n051.21 --------------- From: Andyfrog@aol.com Subject: Re: sticking paddle Date: Sun, 21 Nov 2004 07:57:49 EST There are two things that I do 1) to prevent sticking and 2) to eliminate the hole in the bread. First, I use Pam for the Grill (which is for higher temperatures than regular Pam and doesn't leave a sticky residue) and the second thing was to figure out how far into the machine's cycle the last stir down took place. Some instruction manuals may tell you that. For my Breadman the last stir down happens 55 minutes into the "rapid" cycle and as soon as the machine gets to that point, I remove the paddle completely. The bread rises and bakes and not only doesn't stick, it has no hole from the paddle. It only took paying attention during one bread's cycle and now I just set a timer for 55 minutes and go about my business. No sticking and no hole in my pretty breads. Andy in NJ --------------- MESSAGE bread-bakers.v104.n051.22 --------------- From: "Kyle" Subject: Maggie Glezer's New Book Date: Sun, 21 Nov 2004 07:50:50 -0500 _A Blessing of Bread: The Many Rich Traditions of Jewish Baking Around the World_ is out and about. I was fortunate enough to be of her recipe testers for this book and can attest that they all work and that the variety is amazing. Everything from pita to pumpkin challah, and each recipe comes with accompanying history and folklore. So you get 2 for 1, a great bread book AND a history of Judaism around the world. If you are looking to widen your bread repertoire this is the book for you! --------------- END bread-bakers.v104.n051 --------------- -------------- BEGIN bread-bakers.v104.n052 -------------- 001 - RCox45@aol.com - Fredericka's Request 002 - Elisabeth Keene Subject: Bread Machine Paddle Date: Sun, 21 Nov 2004 01:12:13 -0800 (PST) I just take the dough out of the pan after the last kneading cycle, remove the paddle and put the dough back. Elisabeth --------------- END bread-bakers.v104.n052 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved