Date: Mon, 21 Jan 2008 07:18:31 GMT -------------- BEGIN bread-bakers.v108.n002 -------------- 001 - debunix Subject: Re: Digest bread-bakers.v108.n001 Date: Sat, 12 Jan 2008 09:24:42 -0800 >bread with buckwheat flour? I've made some nice crackers with about 50% buckwheat flour, flavored with a bit of cinnamon,that work well with savory or sweet dishes, but never more than about 10-15% in a yeasted bread. --diane in los angeles http://www.well.com/user/debunix/recipes/FoodPages.html --------------- MESSAGE bread-bakers.v108.n002.2 --------------- From: "Amy Smereck" Subject: query about Canadian bread Date: Sat, 12 Jan 2008 09:22:12 -0500 Alan, I haven't read the play, but my thoughts are the following: If he is brain damaged, and has been for that long, the obsessive bread-baking comes from memories which are very deep, going back to childhood. Childhood food memories are often memories of comfort, of being provided for, of love. Probably, he is baking from those memories, doing what mother or grandmother did, combining flour, water, salt, yeast, without measuring, without recipe, just by instinct. There might be some honey or sugar, maybe a little oil. I would deduce that it is a very simple recipe, made with the most commonly available flour. The rythmic kneading would be comforting, as well as the product. If he lived on a wheat-producing farm as a child, bread might be made with that grain ground at home, but more likely the wheat would be sold or taken to a mill to be ground. I would watch for the symbolism with the bread. Whole wheat is thought of as wholesome, rustic. White flour would have been seen as more refined, more upscale - often children prefer it for its milder flavor and texture. I don't know if rural Ontario would have produced much wheat. Probably the agriculture would have been more along the lines of dairy farms, feed corn, alfalfa...If you feel compelled to accuracy, research whether or not this was true for the time of the man's childhood. My sense is that you can't go wrong with the simplest, most basic and wholesome whole wheat. Amy Smereck --------------- MESSAGE bread-bakers.v108.n002.3 --------------- From: "Paddy Lanthier" Subject: re: Canadian Bread Date: Sat, 12 Jan 2008 23:32:10 -0500 Hi, Your man would probably be making White Bread from Ontario, and I can give you a recipe if you'd like. I'd love to know the length of the play, and how you're going to have him working with bread throughout. Have some rising in a bowl, to be punched down and shaped? Or have a dough ready to be kneaded, then put into a bowl for rising? He might be using milk in his bread, living on a farm, or he might be making a water bread, similar to the ones I watched them making in Upper Canada Village. Either way, he would be using bread pans (loaf pans), none of this fancy free-form baguette or boule stuff for a 1972 Ontario farm. If you need any more research done, I'd be glad to help as I know the author of the now out-of-print Great Canadian Bread Book, and I know she would be fascinated. Paddy. --------------- MESSAGE bread-bakers.v108.n002.4 --------------- From: "Chris Nelder" Subject: Re: query about Canadian bread Date: Sun, 13 Jan 2008 01:11:33 -0800 I asked my mother, who grew up in Ontario. Here was her reply: "They all ate white bread. Nothing but that ........ mom and Nana and myself all made the same kind of bread and so did all the other ladies with Robin Hood flour. If it is a sweet bread then a raisin bread. It could be a potato bread." And my dad, who also grew up there, replied: "Soda Bread?" --------------- MESSAGE bread-bakers.v108.n002.5 --------------- From: "Cindy DeCesare" Subject: Spent grains Date: Sun, 13 Jan 2008 09:00:49 -0600 Hi Kate, I just bagged about 30 sandwich bags of spent grains yesterday, after a visit with our beer brewing son in law. This batch is grainier than other spent grains that he has shared with us in the past. It contains oatmeal, barley, and three other grains. During our visit, he made Belgian Waffles and a loaf of bread in a Panasonic Bread Machine. The grains were very soft in both, and delicious! My son in law suggested using the long, Whole wheat cycle on the bread machine with this heavy batch of spent grain. He said that using the shorter cycle left the center of the bread under cooked. You will also need to adjust the amount of water in any bread recipe, since the grains contain water. I'm looking forward to working with this heavier spent grain, tastier with the addition of oatmeal. Let us know how your bread turns out. Cindy --------------- MESSAGE bread-bakers.v108.n002.6 --------------- From: "indianabob" Subject: 3 no-kneads: rye, savory, olive Date: Sun, 13 Jan 2008 10:13:49 -0600 savory (stuffing bread) no knead bread To the water, salt and yeast in your no-knead recipe, add: 1 tsp pepper 1 tsp sage 1/2 tsp poultry seasoning celery seed to taste Mix well with 1 cup flour, then add remaining flour. Proceed as usual. Enjoy *********************** rye no knead bread 1/2 cup rye flour 1 heaping tsp carroway seeds 1 tsp deli rye flavor -- from King Arthur Mix well and add: 2 1/2 cups flour Proceed as usual. Outstanding *********************** olive no knead bread Add 1/2 cup chopped kalamata olives Almost perfect *********************** I've been reading about using beer as a partial liquid for the no knead. Anyone ever tried a beer no knead? Me thinks a stout or a porter. indianabob, grower of fine weeds and a few hosta --------------- MESSAGE bread-bakers.v108.n002.7 --------------- From: John Hileman Subject: Re: Philly style Italian bread Date: Sun, 13 Jan 2008 16:46:38 -0500 For Joe and Carol who were looking for Philadelphia style Italian bread in the Harrisburg, PA area. I don't know of any place that sells frozen dough, but you might try the West Shore Farmers Market . One of the vendors may import bread from Philly. John --------------- MESSAGE bread-bakers.v108.n002.8 --------------- From: "Maclennan, Iva" Subject: Re: query about Canadian bread Date: Fri, 18 Jan 2008 17:53:27 -0800 I feel certain that the bread obsessively baked in the play Alan mentions would include Red River Cereal. This classic Canadian hot cereal mix consists solely of wheat flakes, rye flakes and flaxseed. It has been sold--in a distinctive red box--since 1924. At my Ontario lake cottage, it is a breakfast favorite in chilly weather (usually made the night before!). The dry mix is a hearty addition to breads as well. You can check it out at www.redrivercereal.com and even buy it on Amazon (or at any Canadian supermarket). Iva Maclennan --------------- END bread-bakers.v108.n002 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved