Date: Sat, 18 Dec 2004 08:18:05 GMT -------------- BEGIN bread-bakers.v104.n055 -------------- 001 - Joe Tilman Subject: weighing flour Date: Fri, 10 Dec 2004 23:39:07 -0800 (PST) "How do I establish my weights? Do I weigh one brand and remain with it forever?" If only it were that simple. That will work for recipes written specifically for that flour. Problem is the recipe author may not make the same assumptions as the flour mill. The mill may say 19 cups per 5# bag (4.2 ounces per cup), but the recipe author may have packed the cup with 5 ounces of flour when they wrote the recipe. So your best bet is to start with recipes/formulas written in either weights or percentages. Fortunately, there are lots of books and internet sites that provide recipes this way. Also, switch to metric, or look for books that provide both imperial and metric recipes. Liquids may be listed as ml, cc, or grams, all which are (for *our* purposes) the same for all liquids (chemists may split hairs here); and dries are always listed in grams. HTH Joe --------------- MESSAGE bread-bakers.v104.n055.2 --------------- From: "King's Crown" Subject: Recipes for shaped tube pans Date: Fri, 10 Dec 2004 23:46:23 -0800 Pampered Chef used to give out a recipe with its bread tubes called Valtrompia bread. Now they just have suggestions on how to use store bought bread dough and quick breads. I really like the original Valtrompia recipe. I make the dough in my bread maker. I make several batches in a day and freeze the baked loaves. Then I have them ready for any get together. I have friends that call and want loaves for parties. I find even though 2 loaves doesn't look like much it is always plenty for a party. Most of the time I just slice, but sometimes I toast the slices. Very good recipe. Enjoy, Lynne Valtrompia Canape Bread 1/3 cup very warm water 1 tsp. sugar 1 pkg. yeast 1 cup milk 2 Tbsp. butter, melted 1 1/4 tsp. salt 3 to 4 cups flour In measuring cup, stir warm water, sugar and yeast. Let stand for 5 minutes, stirring occasionally until mixture is foamy. Meanwhile, in large bowl stir together milk, butter, and salt. Next, add yeast mixture and stir all together. Add 2 1/2 cups of flour, blend together, then stir in as much of remaining flour as necessary to form soft dough. Turn onto lightly floured board, knead for 7 minutes, adding as much of remaining flour as necessary to form a smooth ball. Put into greased bowl, turn dough all around until greased all over. Cover with plastic wrap. Put in a warm draft-free place to rise until double in bulk. Punch down. Divide dough in half, roll into a log 2 inches shorter than mold and insert in mold. Cap and bake in 400 F. oven for 60 to 70 minutes. Remove from mold. Recipe makes two loaves. This makes a dense and crusty bread, ideal for hors d'oeuvres, etc. For a taste variation add one teaspoon sage, dill or other herbs to dough. Valtrompia Style Cinnamon Raisin Bread 1/4 cup very warm water (105-115 F.) 1 tsp. sugar 1 pkg. yeast 1/2 cup sugar 3/4 cup milk 1 egg, beaten 2 Tbsp. butter, melted 1 1/2 tsp. cinnamon 1 tsp. salt 1/2 cup raisins 3 to 4 cups flour In measuring cup, stir warm water, 1 teaspoon of the sugar and the yeast. Let stand 5 minutes, stirring occasionally, until mixture is foamy (if no foam forms, start again). Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free place to rise until double in bulk. Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in mold (greased or ungreased): cap on each end. Bake in preheated 400 F. oven 1 hour or until bread sounds hollow when tapped. Remove from mold to cool. Valtrompia Style Pepperoni Cheese Bread 3 to 4 cups flour 1/3 c. very warm water (105-115 F.) 1 tsp. sugar 1 pkg. yeast 1 c. milk 1 tsp. salt 1 c.grated cheddar cheese 1/3 c. finely chopped pepperoni In the measuring cup, stir together the water and sugar and yeast. Let stand for 5 minutes, stirring occasionally, until mixture is foamy (if no foam, start again). Meanwhile in a large bowl, stir together milk and salt. Stir in yeast mixture, cheese and pepperoni. Stir in 2 1/2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto a floured board, knead 7 minutes, using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat with grease. Cover bowl with plastic wrap. Set in a draft-free warm place to rise until double in bulk. Punch down, divide dough in half. Roll each half into a log 2 inches shorter than mold. Place in greased mold and cap each end. Bake in preheated 400 F. oven for one hour or until bread sounds hollow when tapped. Remove from mold to cool. --------------- MESSAGE bread-bakers.v104.n055.3 --------------- From: Brian WOOD Subject: Cup Weights Date: Sat, 11 Dec 2004 09:13:21 +0000 Fredericka, I went through the same dilemma and finished up doing trial weighings of 10 cups each of white, brown and wholewheat bread flours why 10? because each time you fill a cup you get different compaction, depending on how you do it.) I took an average and got 4 1/2 oz for white and brown, 4 3/4 oz for whole wheat. These weights I have used consistently since then, no problems. There is a big caveat though! Flour readily absorbs moisture and this affects the weight so I still check the texture when mixing (the finger poke test!) and very occasionally need to make minor adjustments, say upto 1 tbsps of flour or water, very rarely more, to get that perfect 'feel'. Hope this is clear! Brian --------------- MESSAGE bread-bakers.v104.n055.4 --------------- From: "Doris Bruntel" Subject: Re: refurbished Kitchen Aid machines Date: Sat, 11 Dec 2004 09:18:41 -0500 Hi, I am a long time reader of the list, and want to thank all of you for your help and support to each other - and me. In response to Margaret Cope's comment that refurbished Kitchen Aid machines are available in a kitchen store in New Hampshire, I just wanted to mention that refurbished machines are also available on-line directly from Kitchen Aid. I bought a 6-qt refurbished machine that anyone would swear was brand new, and has been humming along regularly for almost 3 years. --------------- MESSAGE bread-bakers.v104.n055.5 --------------- From: "Margaret G. Cope" Subject: More to the Cope saga Date: Fri, 17 Dec 2004 06:50:34 -0500 Sat, 11 Dec 2004: On Thursday I got an email from the repairman at Casco Food Equipment Service in Allenstown NH. He said the beater shaft was binding which he removed, cleaned and greased. Blew some dust etc from motor but all in all it was in good shape for its age. (like its owner?) It cost 35.00 plus shipping. They shipped it out yesterday, the 10th and hopefully on Monday it will be back. Thank you all for your advice which I will keep for the next go around. One benefit from this ordeal was that I rediscovered breadmaking by hand. The trick I think is the hydration period after the ingredients are initially mixed. Fri, 17 Dec 2004: My KA works like a dream. For anyone who needs a service center the name of the place is: CASCO Food Equipment Service, Inc. 32 Library St. ALLENSTOWN, NH 03275 Phone number is 800-660-2058. --------------- MESSAGE bread-bakers.v104.n055.6 --------------- From: rosmarinaus@netscape.net (Rosemary Moore) Subject: grain mill recommendations Date: Sat, 11 Dec 2004 10:15:52 -0500 Hi, I've been lurking for a while (several years) and enjoy this list so much. I'm really intrigued by grinding my own wheat flour, having seen so many people say it really improves their bread. Currently I buy Wheat Montana (actually the local grocery store has a grinder for it there.) but I'm still thinking about trying it at home. What mills do y'all recommend? Or dislike heartily? There is quite a price range. Electric, or hand mill? Thanks, Rosemary Moore --------------- MESSAGE bread-bakers.v104.n055.7 --------------- From: "Leigh" Subject: Pizza, bread machine Date: Sat, 11 Dec 2004 07:22:01 -0800 When I have time and energy, I use Peter Reinhart's American Pie. It's a book entirely about pizza, and a treasure trove of information. You can mix all the dough recipes in a bread machine. I like the "Salsa Pizza with Black Bean Crust" in Lora Brody's Pizza, Foccacia, Flat, and Filled Breads from your Bread Machine. It's quick, easy, and has black beans in the crust, which help add extra protein. My children prefer it with traditional tomato sauce; the adults like it with the salsa topping. I'd recommend either picking up those two books, or getting them at a library. Either or both will give you a wealth of choices. Leigh --------------- MESSAGE bread-bakers.v104.n055.8 --------------- From: Howard Larson Subject: Re: weight of flour Date: Sat, 11 Dec 2004 09:42:09 -0600 My approach, which has been very successful, is to convert the recipe's volume measurement to weight using the information in the nutrition label on the flour bag. While it is true some recipes were developed using the dip-level-pour method, the method outlined above should get you real close. I have not had any trouble converting bread recipes this way. An even better way is to develop your own recipe using a published recipe as the starting point. Using this method, you convert the recipe in volume units to ratios using baker's ratios. A copy of standard dough ratios and information on its use may be found at . A key ratio is the hydration ratio of the dough. With french dough, figuring the ratio is easy because the only wet ingredient is water. With more elaborate recipes, it is useful to know the water content of the other ingredients. For example, water is 100% water (!) but 2% fat milk is 90% water. So, if your recipe needs 100 grams of water, you would add 112 gms of 2% milk. Information about the moisture content of foods may be had from the USDA National Nutrient Database for Standard Reference Release 15: . This may sound very complicated but is actually very easy once you get started. I predict, after a few times, you will leave your recipe book on the shelf during a baking session. Best Regards Howard Larson --------------- MESSAGE bread-bakers.v104.n055.9 --------------- From: "Steven Leof" Subject: weighing flour Date: Sat, 11 Dec 2004 19:19:48 -0000 Fredericka, I've been baking bread at home on and off for many years. Weighing flour has made an enormous difference to the quality and consistency of the finished product. As you suggest weighing flour from each mill is the way to go. However you may want to consider going a bit farther... use bakers percentages to convert your recipes from avoirdupois to metric measurements. By measuring all your ingredients you will further improve the quality and consistency of the finished product. And you can substitute one brand of flour for another without worry. Steven Leof --------------- MESSAGE bread-bakers.v104.n055.10 --------------- From: Robert Turnbull Subject: Re: Soy milk in bread baking Date: Sat, 11 Dec 2004 17:33:48 -0500 Iuse Silk soy milk in bread all the time. It seems to be a direct substitute. I'd recommend either plain or unsweetened Silk (not vanilla). The plain Silk has a bit of sugar in it and may make the bread rise a bit faster than usual. --------------- MESSAGE bread-bakers.v104.n055.11 --------------- From: Lobo Subject: re: looking for tried and true Belgium waffle recipe Date: Sat, 11 Dec 2004 15:36:28 -0700 "Joan & Larry Ross" wrote: >I still am seeking a better recipe (yeast or non yeast) for a waffle with >a crispy outside and moist fluffly interior. Not sure how fluffy the interior is with this recipe, but outside is crispy and they are delicious! Lobo ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Belgian Waffles Half recipe (amounts in parens) makes 8 squares (iron makes 2 squares at a time). Tastes just like those in Solvang, CA! 1 (1/2) package dry yeast 2 (1) cups lukewarm milk (I used sour milk) 4 (2) eggs -- separated 1 teaspoon vanilla (no change when halving) 2 1/2 (1 1/4) cups flour -- sifted 1/2 (1/4) teaspoon salt 1 (1/2) tablespoon sugar 1/2 (1/4) cup butter ­ melted Sprinkle yeast over warm milk; stir to dissolve. Beat egg yolks and add to yeast mixture with vanilla. Stir together flour, salt and sugar; add to liquid ingredients. Stir in melted butter and combine thoroughly. Beat the egg whites until stiff; carefully fold into batter. Let mixture stand in a warm place about 45 minutes or until doubled in bulk (use a BIG bowl...it really grows). Use 1 cup mix per waffle. Takes about 5 minutes to bake done in my Belgian waffle iron. --------------- MESSAGE bread-bakers.v104.n055.12 --------------- From: "hghaynes" Subject: Looking for Gugelhoph Recipe Date: Sat, 11 Dec 2004 19:33:35 -0800 I was using a translation program on the 'net for a recipe for Gugelhoph. I don't think this program is use to translating recipes but I thought you might enjoy the translation, especially the fermenting instruction. Anyway I'm still looking for a recipe for it (is it a bread or a cake?) Gugelhoph recipe translation: Gugelhoph (German Budi'n) 1000 g flour 200 g sugar 150 g eggs 15 g fine salt 650 cc milk 50 g leavening MAURI GOLD 15 g Ralladura de Limo'n 220 g Margarina MTK 220 g You Pass of Grape To grease with MTK and to enharinar a mold type savarin or flanera; to place almonds in the inferior part, as a floor. To dissolve the leavening in milk and soon to add the rest of the ingredients except you happen of grape. To knead and to leave in rest during 20 minutes (first leudado). To return to knead and soon to leave in rest during 20 minutes more (second leudado). To add you happen of grape, to mix well and to place in the mold. To let ferment until mold arrives on the brink of madness. Hornear to 180 degrees during 40 minutes approximately. To retire of the mold, to let cool and to add the sauce of orange already prepared Holly Save old recipes and memories by visiting http://www.heritagerecipes.com [[Editor's notes: Our research turned up a gugelhoph recipe at cooks.com which is a poundcake recipe. Changing the spelling to gugelhopf finds many more, such as , which is a bundt cake. We also found Holly's recipe - it's at . We added the title and ingredient list to her post. It looks like the Argentines have made it into a sweet bread - it reminds us of Mexican pan dulce.]] --------------- MESSAGE bread-bakers.v104.n055.13 --------------- From: Will Waller Subject: Cheap proofing box! Date: Thu, 16 Dec 2004 13:43:59 -0600 Now that the cold winter months are upon us, I needed a warmer proofing environment for our bread and roll habit. I found the GE 18 qt. Countertop roaster oven (at Wal-Mart for $28) was perfect for the task. The temperature control lets you run at about 90 F. and the porcelain tank handles the cup or so of water needed to keep things damp. No covering of dough is necessary. The size is perfect for two or three standard loaf pans or one small sheet pan. My junior chef (13 year old) shapes and proofs our dinner rolls now on a regular basis when he gets home from school. Will --------------- MESSAGE bread-bakers.v104.n055.14 --------------- From: FREDERICKA COHEN Subject: great scale advice Date: Fri, 17 Dec 2004 08:48:43 -0800 (PST) When I opened the breadbakers site last Saturday morning at 7 AM EST, there were THREE responses waiting for me! What wonderful people! I received more than 20 "lessons" in the first 48 hours and they are still (Friday noon) still arriving! I tried a personal response to each but I have had a houseful of out-of-towners I now own a Salter 3007 (one of my sons decided I should have it) and am testing every ingredient I can think of. Every response emphasized the importance of being consistent, keeping notes, and using the charts and formulae available. And, as one respondent advised, make thosae individual notes that characterize each recipe. By the way, I never found a weight for whole wheat pastry flour. (Whole wheat is MORE than AP/bread) and cake flour is LESS). Whole wheat pastry is 4 1/2 oz. per cup! Ta-dah! Again my thanks to you all. I'll post a progress report whenever my kitchen empties! Fredericka (p.S. Another response just came in!) --------------- MESSAGE bread-bakers.v104.n055.15 --------------- From: Wcsjohn@aol.com Subject: Weighing flour Date: Mon, 13 Dec 2004 15:03:20 EST Frederica, Weight v cups is a contentious issue and I seldom have the time (or, indeed the energy ) to engage in the wrangles that always seem to ensue whenever weighing flour is the topic under discussion. However, the issue is not about weight, as such. What usually becomes lost in the wrangles is something Steven mentioned in his reply. It is NOT absolute accuracy that is the decisive advantage of weighing over volume but CONSISTENCY. My scales (old fashioned beam balance and weights) weigh about 2% heavy but it doesn't matter because they are ALWAYS 2% heavy. The ratios of ingredient, the critical factor in bread formulae are not changed by consistent weight inaccuracies. When I have a new recipe to attempt, specified in cups, I just use 150 gm per cup as a start point and adjust the flour and liquid to give me the texture the recipe describes. Then I have a reference point BUT, flour of the same brand and type can vary from batch to batch so much that any recipe that has quantities such as 835 grams of flour, or, even more stupidly, 837, is attempting to impose absolute precision on a system of variables whose potential fluctuations are an order of magnitude (at least) greater than the recipe's implied accuracy. Commercial bakers can adjust quantities accurately because they have MUCH more control over the variables in the breadmaking process. I've said this before and I will say it over and over again because it's very important - Any recipe, in a domestic baking environment, can only be a start point. A recipe may work "out of the box" for years and then, one day, your millers change their gain source or harvest conditions are unusually cold or wet or dry.......... and the recipe doesn't work anymore. That's when you have the advantage if you've learned to make bread by accumulating skills, techniques and widely applicable general principles rather than blindly following recipes. You will not obtain a sudden, dramatic increase in the quality of your bread by using accurate weighing. Nor will weighing make up for poor technique. You will, however, have fewer disasters. OK, I'm off my soapbox now Love John --------------- MESSAGE bread-bakers.v104.n055.16 --------------- From: "Ron Moch" Subject: Mini-Bundt Cakes Date: Mon, 13 Dec 2004 07:23:01 -0500 I have a cake pan that will produce six mini-bundt cakes. Does anyone have a recipe designed for this type of pan? Can anyone point me to a source of recipes for this pan? Thanks Ron --------------- END bread-bakers.v104.n055 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved