Date: Sun, 26 Dec 2004 05:47:04 GMT -------------- BEGIN bread-bakers.v104.n056 -------------- 001 - Linda C Subject: grinder recommendations Date: Sat, 18 Dec 2004 09:42:20 -0800 (PST) I have a Bosch Ultramill that I got for $130 a couple of years ago. It grinds my wheat just right. Not too fine or too coarse. I was a little dissappointed when I got it because it didn't have an adjustable grind (the more expensive ones do), but I don't think I would have changed it off this grind anyway. For the price it was a great deal. I didn't want a hand grinder because I grind 20 to 30 cups at a time and ...I'm not that energetic. Kneading is my exercise! I got 3 cookbooks with it and they have some great recipes. I have found that with my home ground that I don't have to adjust the flour amount at all. I can exchange about cup for cup with white flour, but I do add decrease the sweetner a little because the flour is sweet and flavorful and add a little extra leavening (1/4 tsp extra yeast to 2 loaves) to lighten the loaf. Oh.... it has a lifetime warranty on it, too. blessya'bunches, Linda --------------- MESSAGE bread-bakers.v104.n056.2 --------------- From: Diane Purkiss Subject: Long grumble and a question Date: Sat, 18 Dec 2004 18:07:21 +0000 Ifeel dismayed to report that King Arthur Flour have rather let me down by shipping my much-anticipated pandoro and pannettone moulds surface mail and not air, as I requested, with the result that they won't be here till two weeks after Christmas - not much use for gift-making by then... (Pause while Diane feels burst of self-pity). Does any one of you clever people have any advice about what else I might use to bake pannettone and pandoro? I don;t have an angelfood cake tin (and you can't get them here); I only have a rose bundt tin, and doubt that it would work. I do have lots of the usual tins - cake tins, loaf pans etc. Many thanks in advance. Oh well - I can always make Christopsomos, but I did that last year. Diane Purkiss --------------- MESSAGE bread-bakers.v104.n056.3 --------------- From: Debunix Subject: Re: Grain Mill Recommendations Date: Sat, 18 Dec 2004 12:44:02 -0600 Iuse my electric grain mill every time I bake anything; I keep unbleached flour around to dust the bread board and my hands, and to make slight adjustments when kneading. If I had a hand-powered mill, I wouldn't use it nearly so often. I recommend an impact-type mill--I've had a Kitchenetics mill for about 20 years and it only needed service once, while in regular use making flour for breads, quickbreads, cakes, pastries and cookies. It mills extremely fine flour, and when I use soft white wheat people don't know that I've used whole wheat in my cookies or cakes unless I tell them. I like to mill small amounts of whole spices mixed in with my grains, and to play with proportions of hard vs soft wheat or rice or oats depending on the recipe, and this type of mill is easily cleaned between small batches of flour. The peppery pfefferneuse flour doesn't affect the taste of the pie crust flour milled right after it. The only problem with this mill is the noise: I think of it as my baby jet plane, and when we are ready for takeoff, I put in the ear plugs! I also am careful about my milling hours to avoid waking the neighbors. I don' t think it is still made, but I recently tried the Nutrimill my father bought to replace the Kitchenetics mill he'd given away. In between he had a smaller mill for a few years but it didn't cut it--it was still fairly loud, it couldn't make really fine flour, and it was slow. I don't remember the name or brand of the inadequate mill. The new Nutrimill was much quieter than my Kitchenetics mill, larger, and maybe a little faster. I only used it for two batches of flour and was not convinced that its finest setting matched my Kitchenetics mill (important if you want to use it for pastries, cakes, cookies, etc). It also had a little trouble using whole dried corn, because the large kernels had trouble flowing into the milling chamber (I guess that's why they recommend starting with popcorn, but I don' t think popcorn-cornmeal has the same baking qualities as standard field corn). From the little browsing I've done, the Ultramill looks closer in design to my Kitchenetics mill, and based on my happiness with the Kitchenetics mill, that is probably the one I'd get to replace it if and when it ever dies. But I'd want to hear it first, to see if they've really made it quieter. Diane Brown in St. Louis www.well.com/user/debunix --------------- MESSAGE bread-bakers.v104.n056.4 --------------- From: Mike Subject: Mini-bundt cakes Date: Sat, 18 Dec 2004 11:32:39 -0800 (PST) Ron, Any cake recipe that you would make in a standard size bundt pan will work in the mini pan. Rule of thumb is do not fill over 2/3 full or you might be scraping burnt cake batter from the bottom of your oven. (Not a fun thing) If your still not comfortable with that, the bundt pan manufacturer (Nordic Ware) has a recipe book out. Look at their web site www.nordicware.com or your local book store might have one. Good luck and "Happy Holidays" to all. Mike A loud mouth is often nothing more than an echo from an empty head --------------- MESSAGE bread-bakers.v104.n056.5 --------------- From: apws Subject: Re: Mini-Bundt Cakes Date: Sat, 18 Dec 2004 17:00:31 -0500 Ron, Check out the web sites of companies that sell these pans. You might try King Arthur Flour and Williams-Sonoma. Both web sites usually feature recipes for specific pans. You should also do a Google search for mini bundt cake pan recipe. You will find some. Pat --------------- MESSAGE bread-bakers.v104.n056.6 --------------- From: Blanche007@aol.com Subject: Cheap proofing box Date: Sun, 19 Dec 2004 11:21:27 EST Cheap proofing box: Empty your dishwasher, run it through the rinse cycle, open the door for aminute to let out most of the really hot steam and put your bread in to rise on the upper rack - or lower if it fits better. . I use this only as the final rise since it works too fast to develop good flavor and texture that come with long slow early rises. Or place a 4 cup pryrex measure in the microwave and bring it to a rolling boil. Let it sit for a minute, then carefully remove it and add you bread. Happy holidays to all Lora Brody author of Chocolate American Style (among others...), pubished this year by Clarkson, Potter www.lorabody.com --------------- MESSAGE bread-bakers.v104.n056.7 --------------- From: "Steven Leof" Subject: RE: Mini-Bundt Cakes Date: Sun, 19 Dec 2004 15:55:31 -0000 Ron, use the sweet yeasted dough or cake recipe of your choice remembering not to overfill the pan as your dough or batter will rise. I'd also reduce the temperature of your oven by 10C / 25F and the baking time by 15 - 30 minutes.... Steven Leof --------------- MESSAGE bread-bakers.v104.n056.8 --------------- From: "Allen Cohn" Subject: Spelt Bread, Please Date: Wed, 22 Dec 2004 07:36:38 -0800 Sure it's the season of tolerance...but my friend is intolerant--of wheat, that is. So she's asked me to make her a rustic loaf of spelt bread. My first experiments were quite disappointing: dense, flat blobs. Does anyone out there have a recipe for 100% spelt flour rustic bread that they're enthusiastic about? Many, many thanks! Allen --------------- MESSAGE bread-bakers.v104.n056.9 --------------- From: "Sidney Stapleton" Subject: Acme Juicerator for grinding wheat berries Date: Sat, 25 Dec 2004 15:21:07 -0500 A Christmas gift has arrived: Acme 6001 Juicerator. Can this safely be used to grind wheat berries, or must I be concerned that the flour will have a burned flavor? I saw the post about the Vita Mixer, but am unfamiliar with that device. Thanks for the help Sidney --------------- MESSAGE bread-bakers.v104.n056.10 --------------- From: Tarheel_Boy@webtv.net (Skallywagg Forever) Subject: Beautiful Beer Bread Date: Mon, 20 Dec 2004 09:45:45 -0500 Beautiful Beer Bread 1 bottle beer (1-1/2 cups) 1 tbsp. sesame seeds 2 3/4 cups all-purpose flour 4 tsp. baking powder 1 tbsp. granulated sugar 1/2 tsp. salt 1/4 tsp. dry mustard 1 1/4 cups grated old cheddar cheese Preheat oven to 350F. Lightly grease 8x4" loaf pan. Uncap beer; let sit until at room temperature. Shaking constantly, toast sesame seeds in heavy skillet over low heat until golden brown, about 5 minutes. Combine flour, baking powder, sugar, salt and mustard in large bowl. Mix well. Add 1 cup cheese; mix well. Pour in beer. Stir just to combine. Pour batter into prepared pan. Sprinkle top with remaining shredded cheese and toasted sesame seeds. Bake 45 - 50 minutes, or until wooden pick comes out clean. Cool a few minutes before turning out onto wire rack. Best served warm. Source: Rosemary Weliever Happy Holidays from Bob the Tarheel Baker --------------- END bread-bakers.v104.n056 --------------- Copyright (c) 1996-2004 Regina Dwork and Jeffrey Dwork All Rights Reserved