Date: Sat, 1 Jan 2005 06:56:21 GMT

-------------- BEGIN bread-bakers.v104.n057 --------------

    001 - Debunix <debunix@well.com - Re: spelt bread/wheat intolerance
    002 - FREDERICKA COHEN <cohenfs - beer bread
    003 - Wcsjohn@aol.com           - Spelt bread
    004 - "Lloyd Davis" <ldavis47@m - easy proofing box
    005 - Linda C <chasebusiness@sb - 747....ready for take off
    006 - Stan Strandberg <strandbe - Searching for grain grinder recommendations
    007 - Cindy Lewellen <cwlewelle - The Italian Baker
    008 - Margaret Miller <margaret - Sugar free bread
    009 - Michael Hoey <mmhoey@avan - Mexican Rosca de Reyes
    010 - FREDERICKA COHEN <cohenfs - adding potato starch/flour

--------------- MESSAGE bread-bakers.v104.n057.1 ---------------

From: Debunix <debunix@well.com>
Subject: Re: spelt bread/wheat intolerance
Date: Sun, 26 Dec 2004 00:54:18 -0600


Spelt is a variety of wheat, and if your friend is really wheat allergic or 
gluten intolerant, I would not expect it to be any different than regular 
wheat bread, despite what many web sites may claim.

Some gluten intolerant people do fine with oats, but usually all types of 
wheat--including standard wheat, spelt, durum, and kamut; rye and 
triticale; and barley are contraindicated.

But that still leaves plenty of grains (rice, corn, maybe oats, teff, 
quinoa, amaranth, buckwheat) that can be used in breads.

Diane Brown in St. Louis

www.well.com/user/debunix



--------------- MESSAGE bread-bakers.v104.n057.2 ---------------

From: FREDERICKA COHEN <cohenfs@prodigy.net>
Subject: beer bread
Date: Sun, 26 Dec 2004 03:43:48 -0800 (PST)


This is the kind of question only a non-alcoholoc drinker would ask!

Can I use  one of the non-alcoholic "beers" to make beer bread? I have 5 
cans left of the 6 pack I bought to make "beer butt chicken".

Happy New Year to all!

Fredericka 



--------------- MESSAGE bread-bakers.v104.n057.3 ---------------

From: Wcsjohn@aol.com
Subject: Spelt bread
Date: Sun, 26 Dec 2004 11:02:01 EST


I've never managed to make a "rustic" (whatever that means<g>) loaf with 
Spelt, the  only success I've had is with Ficelles, hardly "rustic" but a 
basket of these thin, light, stick breads is a very appetising sight.

This is not a "recipe" in the usual sense of the word, more a report on one 
of my experiments but it will tell you how to make a small Spelt loaf that 
is not a brick.

The following is a concatenation of 3 posts in alt.bread.recipes.

*********************

 >On Mon, 22 Nov 2004, Wcsjohn wrote:
 >> I made a batch of Spelt Ficelles today and, for the first time, obtained
 >> an open, light, not big-holed but what I would call a proper bread
 >> structure instead of the previous results which had a few large holes in
 >> a mass of heavy crumb. The crust is much thinner than previous attempts
 >> and the bread is actually a pleasure to eat.

 >> pix at
 >> http://hometown.aol.co.uk/Wcsjohn/images/spelt01.jpg
 >> http://hometown.aol.co.uk/Wcsjohn/images/spelt02.jpg

 >> Is this any better than the results other Spelt experimenters are
 >> obtaining? If so I'll post details and go further down the path
 >> I've started.

 > They look very nice, John! Yes, better than most all-spelt breads I've
 > made. I am surprised at the color, though. Molasses?

 >Dave

Just spelt, water , salt and yeast. The spelt is stoneground, organic, 
wholegrain from a company called Doves Farm - they sell a very fine range 
of flours, at premium prices and, admittedly, premium quality. Details.

I started this experiment because I find a lot of references to spelt 
gluten being fragile and quick to develop but quick to degrade. I dabbled, 
a couple of years ago with minimal mixing methods applied to wheat flour 
but gave it up when I realised that for really fine results, wheat needs a 
lot of input and intensive gluten development. The results of my dabbling 
were encouraging enough to try the technique of minmal mixing with spelt.

So, 250 gm spelt, 1 tsp salt, 1/2 tsp instant yeast and 200 gm warm water, 
mixed until coherent with a wet spoon, total mixing time < 1 minute.

Cover and leave to double. Scrape out with a wet spatula or bowl scraper 
onto a heavily floured counter, sprinkle more flour over the top and roll 
the dough as gently as possible so it's all flour coated. Cut into 2 and 
stretch to fit 15" baguette pans lined with 4" wide strips of parchment - 
you can buy 4" wide parchment on a roll, used for lining the walls of cake 
pans.

Leave, covered, to become very bubbly, in the ones I've posted pics of a 
FEW small bubbles were breaking the surface, and bake at max turned down to 
230C after 5 minutes. After 15 minutes total time, peel the parchment off 
the ficelles and bake for another 5 minutes upside down.

Extremely simple - I would very much like you or anyone to repeat this 
experiment, if it works for someone else I'll pursue the idea further.

Love
John
**********************

Any questions just ask, on or  off list.

John



--------------- MESSAGE bread-bakers.v104.n057.4 ---------------

From: "Lloyd Davis" <ldavis47@msn.com>
Subject: easy proofing box
Date: Sun, 26 Dec 2004 12:23:31 -0500


I use my oven to ferment and proof all of my breads.

In summer I heat the oven for 30 sec, in winter heat for 60 sec. I turn the 
light on, place the dough in closed containers on the racks and ferment 
until ready to shape.

To proof, I form the loaf and place it in the oven on the middle rack. I 
put the broiler pan on the bottom and add 2 cups of boiling water and close 
the door. I can easily see the dough since the light is on. When the dough 
is proofed, remove the pan with water, slash the bread and bake. Since I 
bake almost entirely in ceramic pots, I just cover the dough with the top 
of the pot and turn on the oven (baking in ceramic requires a cold start).

Lloyd



--------------- MESSAGE bread-bakers.v104.n057.5 ---------------

From: Linda C <chasebusiness@sbcglobal.net>
Subject: 747....ready for take off
Date: Sun, 26 Dec 2004 11:33:32 -0800 (PST)


I don't have anything to compare it to, but I grind wheat in my ultramill 
in the garage on the dryer with a towel under it and with cotton balls in 
my ears.  I don't want to bring my elderly mother out of her chair when the 
airplane takes off and lands.  It's worth it, though.

And because it's in the garage anyway, I plug in the compressor and blow 
all the flour out of it to make sure it's clean.  Before we moved and had 
the compressor available, I didn't mess with that.  I just ran it an extra 
minute and it blew the remaining flour out pretty well.  I never noticed 
any problems with rancid flour or the like.

Blessya'bunches
Linda



--------------- MESSAGE bread-bakers.v104.n057.6 ---------------

From: Stan Strandberg <strandberg@adelphia.net>
Subject: Searching for grain grinder recommendations
Date: Mon, 27 Dec 2004 18:24:57 -0800


I am a newbie to this list and wish to purchase a grain grinder. From 
experience on other lists, I do not want to open a can of worms by asking 
for general opinions from the group but rather does anyone have a list of 
the best to the reasonably-good products; listed in order of price/quality. 
It's a zoo to buy any product without being able to "test drive" prior to 
purchase. One requirement is reasonable noise level for powered units. Any 
help will be appreciated, thanks

strandberg@adelphia.net

P.S. I combined one of the list recipes for whole wheat bread with my usual 
and got the best (of my experience) loaf yet! Will submit after further testing.



--------------- MESSAGE bread-bakers.v104.n057.7 ---------------

From: Cindy Lewellen <cwlewellen@gmail.com>
Subject: The Italian Baker
Date: Wed, 29 Dec 2004 13:44:04 -0500


Happy New Year!

Carole Fields' book, _The Italian Baker_ is on sale at Amazon for 
$12.99.  This is a great book that I've repeatedly borrowed from my local 
library.  At this price, I can justify my own copy...  It's fun to read as 
well as bake from.

Cindy 



--------------- MESSAGE bread-bakers.v104.n057.8 ---------------

From: Margaret Miller <margaret_miller_us@yahoo.com>
Subject: Sugar free bread
Date: Fri, 31 Dec 2004 18:01:09 -0800 (PST)


Iam looking for recipes or at least ideas on sugar free bread.  I can have 
sugar free white, whole wheat, sourdough, or light rye bread.  It is part 
of a diet to control my hypoglycemia and french toast sure would be 
good.  I am wondering about the roll of sugar and yeast.  I thought I had a 
french bread recipe that didn't use sugar but it has a tsp. in it.  What 
would happen if I just cut out the sugar?  Would I need to add gluten?

Margaret



--------------- MESSAGE bread-bakers.v104.n057.9 ---------------

From: Michael Hoey <mmhoey@avantel.net>
Subject: Mexican Rosca de Reyes
Date: Tue, 28 Dec 2004 08:38:29 -0600


Hola Bread Bakers!

I have tried to cook Rosca de Reyes (a crown shaped Mexican sweet bread 
with a tiny baby inserted) several times and it just isn't getting to the 
"Oh Wow!" stage.  In fact it is at the "What happened to your bread?" stage.

Hopefully someone out there who has made it or someone who has much more 
experience then I have baking, can help me out.

It is a wonderful bread, eaten only at this time of the year in Mexico.  It 
is served on January 6, which is the Day of the Three Kings, or Twelfth 
Night.  The person who gets a baby that has been inserted in the bread, 
must host a party on February 2, called the Feast of Candelaria.  I'd 
really like to be able to produce a beauty for my friends and family.  The 
last time I baked it, I'm sure I over cooked it because it was very dry and 
crumbly.  The flavor was just ok.

Please, if any one has a little time, take a look at what I'm doing and see 
if you can give me some suggestions.  I don't have a bread machine yet and 
in fact, I really like working with the dough by hand.

I hope this little cry for help finds you and yours, happy and healthy.

Warm regards and thanks in advance from sunny Cuernavaca, Mexico

Michael

Rosca de Reyes

Ingredients:

3 1/2 cups bread flour
1 1/2 teaspoons yeast
1 1/2 teaspoons gluten
3/4 cups sugar
4 eggs
3 egg yolks
150 grams of butter (a bit more than 1/2 cup)
1/4 cup lukewarm water
Dash of salt
2 teaspoons cinnamon
1 teaspoon vanilla
1 Tablespoon orange peal
1 tablespoon lemon peel
100 grams raisins


For decorating top:

50 grams candied cherries
100 grams acitrón (bar of yellow crystallized biznaga cactus)
candied orange
1 beaten egg
50 grams ate (bar of red jellied fruit)
sugar to sprinkle on top


Process:

The yeast was put in 1/4 cup of water with a pinch of sugar and left until 
it foamed or about 20 minutes.  The yeast is new.

All the ingredients were added to my Mixmaster and blended with a bread 
hook.  No kneading was done.  The dough was too sticky, so I added about 
2/3 of a cup more flour to get a better dough form and consistency.

The dough was oiled, put on a greased cookie sheet, formed into a large pan 
sized ring or crown shape.  Top ingredients were added for flavor and 
decoration, and it was covered with plastic and put in the refrigerator 
overnight.

The next day I put it the sun to rise because it was a cool day.  The dough 
didn't rise up, it spread out and I ended up with a 2 inch high bread that 
was as wide as my cookie sheet.  I put it in a cold oven, thinking it might 
rise a bit more when the heat was turned on.  The bread did rise a little 
but mostly is just expanded to seal up the center of the crown or 
ring.  The gas oven was turn on to 350 F or 180 C and baked for 40 
minutes.  My oven cooks cold so I turned up the heat a bit.  I'm sure it 
was overcooked because when I checked it a 35 minutes it was a dark 
brown.  Later when it was eaten it was very dry and crumbly.  At 35 
minutes, it was taken out of the oven and placed on wire racks.  When cool, 
a hole was cut in the bottom and the baby was inserted.



--------------- MESSAGE bread-bakers.v104.n057.10 ---------------

From: FREDERICKA COHEN <cohenfs@prodigy.net>
Subject: adding potato starch/flour
Date: Thu, 30 Dec 2004 03:45:02 -0800 (PST)


I have been told that adding 1/4 cup of potato starch per cup of flour will 
give moisture holding qualities to bread, especially the whole grain ones.

Anyone have experience with this?

First, is potato starch the same as potato flour?

Second, is the starch in addition to the flour or in place of it?

Many thanks, Fredericka



--------------- END bread-bakers.v104.n057 ---------------



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