Date: Sat, 12 Jul 2008 05:29:06 GMT -------------- BEGIN bread-bakers.v108.n025 -------------- 001 - "Dan Gauss" - burnt bread 007 - "Norbert or Jeanette Jaco - Interesting steamed Bread process 008 - "Steve Gomes" Subject: Dough Hook Date: Sun, 22 Jun 2008 09:54:10 -0700 Steve Gomes, I use a hook for most of my recipes. I find that just the opposite of what you state works best for me. I add the recommended amount of liquid and slowly add the flour. I add flour to the desired consistency and it works very well for me. Now, granted, I mostly make whole grain sourdough recipes so they are quite heavy and stiff so take that with a grain of salt. Good luck. --------------- MESSAGE bread-bakers.v108.n025.2 --------------- From: Cindy Fredrick Subject: Cosi bread recipe Date: Sat, 21 Jun 2008 17:54:05 -0700 (PDT) "So, Sariah, I don't think you're going to get "the" Cosi bread recipe." Rosalie, I've pretty much come to that same conclusion. But hope springs eternal, since there is always somebody that will stop at nothing to replicate a beloved recipe. I've usually been able to find excellent facsimiles of 'secret' recipes. But so far, nothing on the Cosi bread. I've even entertained the thought of applying for a job there just to figure it out. I believe it's more the technique than the ingredients. Sariah --------------- MESSAGE bread-bakers.v108.n025.3 --------------- From: "Patsy R. Smith" <0dopple1@twcny.rr.com> Subject: Re: Digest bread-bakers.v108.n024 Date: Sat, 21 Jun 2008 22:42:45 -0400 Hi..For the Cosi Bread try this from bellaonline.com: Rosemary Focaccia (Italian Flatbread) Recipe Variations: Tomato & Basil, Sage, Vegetable or Cheese Making focaccia is a very easy way to begin making bread if you have never tried it before. You can start with a simple flat bread brushed with just a little olive oil and salt, or add almost any topping you desire. This recipe is one of my favorites, consisting of chopped rosemary with plenty of variations. 2 cups warm water 2 tsp. Active Dry Yeast 4 cups bread flour 2 tsp. salt extra-virgin olive oil 2 stalks fresh rosemary kosher salt to taste pepper to taste In a large mixing bowl, mix yeast into warm water, then mix in flour and salt. Blend with a spoon just until the dough pulls away from the sides of the bowl. Cover, allowing the dough to rise, for approximately one hour and 15 minutes. Try not to jiggle the bowl excessively. Brush a baking pan liberally with olive oil. Pour the dough onto the pan, then gently brush the surface of the bread with olive oil. With your fingers, pull small holes throughout the dough. Strip some rosemary by simply sliding your hand down the herb in the opposite direction. Chop the rosemary to a coarse consistency and sprinkle over dough along with salt and pepper. Bake in a 350 F oven for 15 to 17 minutes. When serving, try sprinkling with the rosemary flowers, which are edible. Variations: Tomato & Basil: Instead of the rosemary, use 10 cherry tomatoes and 6 large fresh basil leaves. Space the tomato halves across the surface of the focaccia, then sprinkle the shredded basil leaves. Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt. Sage: Instead of the rosemary, you might add 2-3 tablespoons of fresh chopped sage to the dough with some Fresh Parmesan on top. Vegetable: Other alternatives are sliced olives, thinly sliced zucchini or thinly sliced onions. Cheese: Such cheeses as grated Parmesan, Mozzarella, or Fontina are also good. might be the one....smiles...Pat Smith.. --------------- MESSAGE bread-bakers.v108.n025.4 --------------- From: "chet brewer" Subject: looking for hard rolls recipe Date: Sun, 22 Jun 2008 21:17:53 -0400 I am looking for a recipe for hard rolls that I had in Rome this spring. These were a hollow hard roll with a very thick crust and mild flavor. Wondering if anyone knows of an authentic recipe? They were at most of the hotels. Thanks Chet Brewer chetbr@verizon.net --------------- MESSAGE bread-bakers.v108.n025.5 --------------- From: "Paddy Lanthier" Subject: Cosi bread Date: Sun, 22 Jun 2008 23:43:15 -0400 If the recipe is that old, it's got to be out there somewhere! Would it be something like Carta Musica? Paddy Lanthier. --------------- MESSAGE bread-bakers.v108.n025.6 --------------- From: Subject: burnt bread Date: Tue, 24 Jun 2008 16:42:13 -0500 For a few weeks I have been reading about how everyone should overcook their bread. The only time I use a thermometer is when I cook pumpernickel as its so dark its hard to tell when its done. But I cook mine to 185 F, others said bread should be cooked to 195-200 F. Then someone posted a message that said that all Americans under cook their bread. They said we should cook it for 10 minutes longer then we think it needs. I was ready to call my shrink and say what is wrong with me I like my bread, soft, moist and flavorful. I don't like bread that is over cooked, hard and dried out. If I buy rolls in a store I always pick out the lightest ones! Then last night I am watching Emeril live on the food network he is having a show about making pizzas and Emeril (GOD) is making these garlic knots out of pizza dough and he says you should cook them until they are LIGHT golden brown. They go off on a commercial and when they come back he goes to the oven and pulls out these rolls that are the lightest golden brown I have ever seen. There is NO BROWN, a very light gold. He says perfect. He dumps then in a bowl and pours garlic butter, over the top and says BAM! LIGHT is good! So I guess its Emeril and I against the world. Oh well I am in good company. Me for light golden brown loafs! --------------- MESSAGE bread-bakers.v108.n025.7 --------------- From: "Norbert or Jeanette Jacobs" Subject: Interesting steamed Bread process Date: Thu, 26 Jun 2008 08:50:52 -0500 Our friends had us over to their house yesterday and served one of their old family recipes called...Stip and Poofa! It was delicious. It was what I would describe as a thick slice of soft white bread (the Poofa) with a sweet, white pudding ladled over it. This is how it's cooked: You make up a large batch of yeast bread dough, stir and knead it, so it's ready for it's first rise. Place the already-kneaded dough on the counter, in the center of a very large dishtowel or piece of cheesecloth. About the same time, fill a large cooking pot (with a lid) about 1/3 to 1/2 full of water and start it to boil. Take the bread-in-the-towel that's setting on the counter, place the pot's lid over the bread and towel and bring the corners of the towel up over the lid, tying the corners together in knots. Put this bread-lid back over the boiling water and cook for about an hour or so until the bread is steamed-cooked. Let it cool. To make the Stif (sauce): make a large recipe of vanilla pudding. Her's appeared to be made from milk, eggs, and flour, cooked until it was thick, but pourable off the spoon. To serve: slice a piece of the cooked bread about 1" thick and place it in a bowl. Ladle some pudding over the top and serve. It was really very delicious...sort of like a bread pudding. They also told that another variation of this was that their mother...in the good old days....used to make / steam the bread over a pot of beans as they cooked them in order to save steps and energy! Also, they recalled that sometimes the sauce was dark brown in color, and that most likely their mother had added some molasses to it. They liked that version, too. Has anyone every heard of this process or the name for it? The family claims to have German heritage, but perhaps this is NOT a "German" recipe. They said they have also heard it called "Johnny in a Sack", but I had no results on an internet search for that name, either. Jeanette in South Texas --------------- MESSAGE bread-bakers.v108.n025.8 --------------- From: "Steve Gomes" Subject: tossing pizza dough Date: Fri, 4 Jul 2008 19:56:46 -0600 We have a chain called Anthony's pizza here in the Denver area and it is very good. They make 18 inch pies that are nice and thin with a crust ring around the edge and they are always consistent so I asked them if they used a dough machine and they said they throw it by hand and my friend saw him do it. For the life of me I can't understand how they do it. I have tried it and can't get it real thin without it tearing. and the pie is very light. I know Carol from the list was told that it takes about 8 weeks to learn how to do it but how do they do it so perfectly? --------------- MESSAGE bread-bakers.v108.n025.9 --------------- From: "Dwayne Kryger" Subject: Recommendations Please Date: Tue, 8 Jul 2008 10:43:12 -0400 I was given a copy of Peter Reinhart's book "The Bread Bakers Apprentice" at Christmas by my daughter and have enjoyed it a lot. In spite of having baked bread for over 30 years I am learning a lot (I'm just an occasional weekend home baker). I've never worked with a bread that has such a high moisture content as pain a l'ancienne. I am very pleased with the results that I am getting. However, it seems that I need to make the transition from measuring to weighing. Also in spite of some of the negative comments on this list I think that I need to be checking the temperature of the bread for doneness. So, I would appreciate recommendation on scales for weighing and probe thermometers for checking to see when the bread is done. Thanks, this is a great list. Dwayne --------------- MESSAGE bread-bakers.v108.n025.10 --------------- From: Jeff Dwork Subject: back after several weeks Date: Fri, 11 Jul 2008 22:14:06 -0700 Bread-bakers is back! We had a good reason to miss the June 28 issue - we were in Hawai'i for the wedding of daughter #2 - but we have no clue why the digest didn't go out on July 5. Jeff & Reggie --------------- END bread-bakers.v108.n025 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved