Date: Wed, 9 Jan 2008 06:22:10 GMT -------------- BEGIN bread-bakers.v107.n039 -------------- 001 - "Carol" Subject: Bread Dough Date: Tue, 1 Jan 2008 11:25:27 -0500 I live in Central Pennsylvania (Harrisburg) and cannot find a good loaf of bread like we had as kids in Philadelphia (Italian Bread). Does anyone sell frozen bread dough that we could just heat up? Where can I find it, and do they ship? Thank You, Joe and Carol Iredale --------------- MESSAGE bread-bakers.v107.n039.2 --------------- From: Paul Subject: Re: rye bread Date: Mon, 31 Dec 2007 07:03:41 -0600 I find the recipe from "The Jewish Baker" is great. --------------- MESSAGE bread-bakers.v107.n039.3 --------------- From: "Werner Gansz" Subject: rye bread Date: Mon, 31 Dec 2007 08:34:39 -0500 This recipe has been posted here before. Even though it uses a preferment, all but one of the ingredients are mixed in one session. The dry ingredients for the final dough are mixed and then poured over the sponge to act as a blanket overnight. The Deli Rye Flavor is finely ground, intensely flavored powder of similar ingredients used in the recipe. You can get it from the King Arthur Flour Catalog or Website. It is optional but adds flavor. The Citric Acid (Vitamin C) is also optional. It strengthens the dough to help it hold its shape. Rye flour weakens wheat dough because the sharp-edged ground rye cuts the gluten strands. It is better to under-knead this dough than over-knead it to preserve the gluten structure. Diastatic Barley Malt can be obtained at any health food store, as can Vitamin C powder. This recipe should result in a medium-firm dough. The addition of rye flour makes it feel sticky to the touch but it should not stick to the counter. Avoid the temptation to add flour. I have made this recipe many times and it always works and results in great bread. It was posted here several years ago by Rose Levy Beranbaum. The baking instructions are as posted by her but it is certainly better to use a baking stone or unglazed tiles to give the dough more oven-rise. If you have a thermometer it should register 200-205 degF when done. This rye makes terrific hot pastrami sandwiches and Reubens; or just spread some Camembert on a crusty slice. The full recipe makes a lot of bread. If you make it as two smaller loaves you can freeze one by wrapping it in aluminum foil and then in a freezer bag and freezing it. I even freeze slices by wrapping two slices (for one sandwich) in foil and then bagging and freezing. Thaw by placing the foil-wrapped slices in a toaster oven and running in toast mode for the maximum time but leave the bread in the toaster for 20 minutes as the toaster cools. The foil protects the bread from the intense heat but it eventually gets through and thaws the bread. The crust will be more "crackly" than when fresh but that should be the only difference. Levy's Real Jewish Rye Bread Full Recipe (8 cups flour) [for half recipe (4 cups flour), divide all quantities by 2] Sponge 2 1/2 tsp Active Dry Yeast 3 cups Water, warm 3 cups Bread Flour 2 Tbs Sugar 1 Tbs Barley Malt 2 tsp Deli Rye Flavor 1/4 tsp Citric Acid (or Vitamin C [ascorbic acid]) Blanket 3 cups Bread Flour 2 cups Rye Flour 1 Tbs Sugar 1/4 cup Caraway Seeds 1 Tbs Salt -- or equiv Final Dough 1 Tbs Vegetable Oil Place the yeast in a small bowl and add 1/2 teaspoon of the sugar and 1/4 cup of the water. Stir until the yeast is dissolved. Set aside in a draft-free place until covered with bubbles, 10 to 20 minutes. In a large bowl, combine the yeast mixture, 3 cups of the bread flour, 2 tablespoons of the remaining sugar, the remaining 2 3/4 cups water and the optional malt, deli rye flavor and citric acid, if using. Whisk until very smooth, about 100 strokes; set aside. In a very large bowl, whisk together the remaining 3 cups of the bread flour, the rye flour, the remaining 2 1/2 teaspoons sugar, the caraway seeds and salt. Gently scoop the flour mixture onto the reserved yeast mixture to form a blanket. Cover with plastic wrap and set aside at room temperature until the dough has risen considerably, 4 to 5 hours (may refrigerate for as long as overnight). Add the oil to the dough and, using a wooden spoon, mix to combine, adding flour or water as needed to form a soft dough. On a lightly floured surface, knead the dough, adding flour as necessary to keep it from sticking to the surface, until it is smooth and elastic, about 10 minutes. The dough should jump back when pressed with a fingertip. Form the dough into a ball. Lightly oil a large bowl. Place the dough in the bowl, turn to coat with the oil, cover tightly with plastic wrap or a damp towel and set aside to rise until doubled in bulk, 1 to 2 hours (the dough will rise more slowly in a cold room). Using your fist, punch the dough to deflate it. On a lightly floured surface, knead the dough briefly. Form the dough into a ball, return it to the bowl, cover and set aside to rise a third time for 45 minutes. Sprinkle a baking sheet with cornmeal. To shape the dough, roll it into an 8-inch ball or 2 smaller balls and place the dough on the cornmeal-sprinkled baking sheet. Cover with a large inverted bowl or plastic wrap that has been oiled. Set aside to rise until doubled in bulk, 60 to 75 minutes. A little more than halfway through the final rising, adjust the oven rack to the lowest position. Place a second baking sheet on the rack. Preheat the oven to 450 F. When the dough has risen, using a sharp knife, slash the top of the loaf twice in 1 direction about 6 inches apart, then slice again with 2 slashes perpendicular to the first set. Carefully slide the dough directly onto the preheated baking sheet and bake the bread for 15 minutes. Reduce the temperature to 400 F and continue to bake for 50 to 65 minutes (34 to 40 minutes for the 2 small breads), until the bread is golden brown and sounds hollow when lightly tapped. Transfer the baking sheet to a wire rack to cool slightly. Baked bread stays warm for 2 hours after baking. * Note: Barley malt, also known as diastatic malt powder, is available locally at many grocery stores or by mail order from King Arthur's Flour (call 800-827-6836 or see ). Deli rye flavor and citric acid (or "sour salt") is also available from King Arthur's Flour. Citric acid is available at some grocery stores. Per serving (based on 18): 223 calories, 7 gm protein, 45 gm carbohydrates, 2 gm fat, 0 mg cholesterol, trace saturated fat, 389 mg sodium, 3 gm dietary fiber Yield: (Makes 1 loaf) This makes 1 very large loaf or 2 smaller ones. --------------- MESSAGE bread-bakers.v107.n039.4 --------------- From: fred smith Subject: Re: rye bread Date: Mon, 31 Dec 2007 11:58:08 -0500 Jane: I struggled for years to learn how to make a nice tasty rye bread, mostly without success. My first step in the right direction was to notice that King Arthur sells several different "rye flavor enhancer" products on their web site. Using one or more of them in a bread with some rye flour (and some caramel coloring if you want it dark) can give what some would find to be a satisfactory "rye" bread. (some recipes even use such an enhancer with NO rye flour! Then I ran into a recipe on this list for "Jewish Corn Bread", which is in fact a sourdough rye bread that I've been making ever since. This is a lovely, pungent loaf of dark bread (with no coloring added) that everyone I've served it to (except for those weird people who don't like caraway :) have found very satisfying. Now, using a flavor enhancer is easy. Using the sour rye recipe is not dififcult but it is considerably more complicated than just dumping in some rye and some caraway and some flavor enhancer. But that easy way may be a good way to get started and see if you find it to be satisfactory to your taste buds. The recipe I mention has been posted to the list several times, some by me and at least once by the original poster. I can provide it again if you want to see it but can't find it in the archives. Fred Smith -- fredex@fcshome.stoneham.ma.us "For the word of God is living and active. Sharper than any double-edged sword, it penetrates even to dividing soul and spirit, joints and marrow it judges the thoughts and attitudes of the heart." Hebrews 4:12 (niv) --------------- MESSAGE bread-bakers.v107.n039.5 --------------- From: May F Rolle Subject: Re: Digest bread-bakers.v107.n038 Date: Mon, 31 Dec 2007 15:05:59 -0500 Thank you for your good wishes. I wish you a Healthy, Happy, and rewarding New Year May --------------- MESSAGE bread-bakers.v107.n039.6 --------------- From: Reggie & Jeff Dwork Subject: late digest Date: Tue, 08 Jan 2008 20:55:22 -0800 Hi all, We were off line for a few days, so the digest is a bit late this week. Jeff & Reggie --------------- END bread-bakers.v107.n039 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved