Date: Mon, 25 Aug 2008 06:38:59 GMT -------------- BEGIN bread-bakers.v108.n031 -------------- 001 - - cinnamon rolls 002 - Mike Avery Subject: cinnamon rolls Date: Sat, 16 Aug 2008 18:37:34 -0500 Does anyone know how to make Cinnamon rolls the night before? I have a great recipe but it takes 4 hours to make, which means if I start at 6AM the earliest they are ready is at 10. I am not about to get up at 4Am just to make fresh cinnamon rolls. --------------- MESSAGE bread-bakers.v108.n031.2 --------------- From: Mike Avery Subject: Re: baking time and temp Date: Sat, 16 Aug 2008 19:14:50 -0500 Dwayne Kryger asked: >So my question is: If we assume that bread is done when the internal >temperature reaches 205 degrees what will be the difference between >a loaf baked at a lower temperature for a longer time against a loaf >baked at a higher temperature for a shorter time? I would guess >that each has advantages and disadvantages. Baking is a balancing act. You want the crust the right color at the same time as the crumb is as done as you want it. It takes time to bake the crumb. The heat has to penetrate the dough and heat it to bake it. If your crumb is underdone, you have to leave it in the oven longer. If your crumb is overdone, you have to bake it less time next time around. However, the crust is controlled more by the temperature than the time. If you want a darker crust, turn the heat up 25F or so. If you want a lighter crust, turn it down. If you find your crust is too done, put a foil or paper tent over your bread to stop the browning and let the baking continue. The catch is.. the two are related. If you reduce the heat, you may have to increase the time. Take notes, adjust as needed, and soon you'll bake bread that looks and tastes the way you want it to. Different breads are different. A bread with sugar in it will tend to brown faster and more than a lean bread, so you should probably bake sweetened breads at a lower temperature than a lean bread. Take notes..... so you can repeat your successes and avoid repeating your failures. As a final comment - Professor Calvel always said you can't burn bread. He wasn't quite right, but most people do underbake their bread. Most of bread's taste is in the crust, and if its underdone, the taste doesn't develop. So, try baking the bread 5 minutes longer than you thought you should. Taste it, try it. See if maybe you want to go another 5 minutes next time. A crust can become quite dark without being burned. Enjoy! Mike PS - With regards to an earlier thread, I categorically did NOT recommend burning bread. Nor did anyone else. I do, however, recommended trying to bake your bread longer to see if you might like it more. If you haven't tried that, you don't know if you'll like it more. Mike Mike Avery mavery at mail dot otherwhen dot com part time baker http://www.sourdoughhome.com networking guru Skype mavery81230 wordsmith A Randomly Selected Berber Saying Of The Day: He who touches honey is compelled to lick his fingers. --------------- MESSAGE bread-bakers.v108.n031.3 --------------- From: Richard L Walker Subject: Re: Muffaletta recipe Date: Sat, 16 Aug 2008 20:21:14 -0500 I like this one. For me the olive salad will either make it or break it. http://www.aaa-recipes.com/cauliflower/cauliflower28.html Muffuletta Sandwiches In New Orleans the two best Muffulettas - bar none - can be had at Central Grocery or at Napoleon House on Chartres Street. Muffuletta Bread 1 cup warm water (110 F) 1 tablespoon granulated sugar 1 package active dry yeast (about 1 tablespoon) 3 cups bread flour (approximately) 1 1/2 teaspoons salt 2 tablespoons vegetable shortening Sesame seeds In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 tablespoon at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 tablespoons at a time, processing just until blended. Process 20 seconds to knead. Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into a round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425 F. Remove plastic wrap. Bake loaf in center of preheated oven 10 minutes. Reduce heat to 375 F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom. Cool completely on a rack before slicing. Makes 1 loaf. Olive Salad 1 (32 ounce) jar pimento-stuffed green olives, chopped 2 cups pitted ripe olives, chopped 1 1/4 cups chopped pickled cocktail olives 2 celery stalks, finely chopped 2 cups blanched chopped cauliflower 1/4 cup minced garlic 2 medium carrots, peeled and minced 2 teaspoons dried leaf oregano 1 tablespoon minced flat-leaf parsley 2/3 cup red wine vinegar 1/4 cup olive oil Combine all ingredients in a large bowl and stir to blend well. Store in jars with tight-fitting lids in the refrigerator. Makes about 3 quarts. Not only can you use this as a dressing for Muffuletta Sandwich, it also makes a delicious addition to tossed green salads, pizzas, and is a great relish to spread on crackers. Muffuletta Sandwich 1 (10-inch) Muffuletta Bread loaf 3 ounces honey ham, thinly sliced 3 ounces Mortadella with pistachios, thinly sliced 3 ounces Genoa salami, very thinly sliced 1 heaping cup Olive Salad 5 slices Provolone cheese Preheat oven to 350 F. Cut bread in half crosswise to form a sandwich bun. Layer the honey ham on the bottom of the loaf. Next add the Mortadella, then the salami. Spread the Olive Salad over the meats evenly. Top with the slices of Provolone cheese and place the top on the sandwich. Press down to compress slightly. Wrap the sandwich in foil and bake for 20 minutes, or until the cheese has begun to melt into the Olive Salad. Slice sandwich into 4 quarters. Use wooden picks to secure layers, if desired; remove picks before eating. --------------- MESSAGE bread-bakers.v108.n031.4 --------------- From: Shirley Lipscomb Subject: Muffuletta Date: Sun, 17 Aug 2008 08:44:13 -0700 To Mike Avery, Mike, are you looking for a recipe to make the bread for a muffuletta sandwich or all the ingredients for the sandwich including the olive salad? shirleylipscomb@gmail.com --------------- MESSAGE bread-bakers.v108.n031.5 --------------- From: Tarheel_Boy@webtv.net (Tarheel Boy) Subject: A muffuletta for Mike Date: Sat, 23 Aug 2008 09:50:01 -0400 Muffuletta Sandwich - New Orleans-style 1/4 pound thinly sliced ham 1/4 pound sliced Genoa salami 4 slices Swiss cheese 1 (6-ounce) package sliced provolone cheese 1 (10-inch) round loaf sourdough bread, ct in half horizontally 1-1/2 cups olive salad (recipe follows) Layer ham, salami, Swiss cheese, and provolone cheese on bottom half of bread; place bread halves on baking sheet. Bake at 350F for 20 to 30 minutes or until thoroughly heated. Top cheese with chilled olive salad and remaining bread half; cut sandwich into quarters. Yield: 2 to 4 servings Olive Salad: 3 (10-ounce) jars pimiento-stuffed olives, drained and coarsely chopped 3 stalks celery, chopped 2 carrots, scraped and grated 2 cloves garlic, finely chopped 1 (4-ounce) jar, diced pimiento, drained 1/2 cup olive oil 1/4 cup red wine vinegar Combine all ingredients, cover and chill. Store remaining salad in refrigerator for up to 1 week. Yield: 7 cups I lived in the French Quarter of New Orleans in the 70s and often bought a muffuletta at Central Grocery on Decatur Street. If you've ever had one of theirs, this will bring back pleasant memories. Bob the Tarheel Baker --------------- END bread-bakers.v108.n031 --------------- Copyright (c) 1996-2008 Regina Dwork and Jeffrey Dwork All Rights Reserved