Date: Sun, 11 Jan 2009 06:34:51 GMT -------------- BEGIN bread-bakers.v109.n002 -------------- 001 - jweissmn@his.com - Converting food processor recipes to mixer or hand 002 - Corina Gaffney - Re: English Muffins 006 - "Mary Fisher" Subject: Sharing stollen and other recipes Date: Mon, 5 Jan 2009 07:04:47 -0800 (PST) Boy, I had no idea that a small word like "secrets" could spark such controversy! My purpose in not disclosing all my "secrets" to making authentic German stollen was to protect my pecuniary interests, as I make and sell my "secret" stollen on a popular auction site every Christmas, and I didn't want any competition! So, to all who were offended that I would not disclose fully any and all secret ingredients and/or techniques to a list of potentially thousands of terrific home and commercial bakers, I sincerely apologize. I thought I was helping out a fellow baker by posting a very good and authentic recipe (and on which I very heavily base my stollen). And to the baker who tried the recipe and liked it, I'm very glad you tried it, and I'm even more glad that you posted your comments! To the baker who couldn't fit all of the ingredients into her bread machine, I can only say that I have 2 two-pound loaf machines, and the recipe as written fits into each of them. If you have only a one-pound or 1 1/2-pound machine, perhaps you need to scale down the recipe. If you have a two-pound machine, I suggest adding the fruits and nuts, not including the raisins, right after the dough forms a soft mass. When there are about 7 minutes to go before the end of the kneading cycle, then add the raisins. This gives your machine some time to incorporate all the ingredients in between additions. I hope you had a lovely holiday season, and my best wishes for a happy and prosperous New Year! Corina --------------- MESSAGE bread-bakers.v109.n002.3 --------------- From: Reggie Dwork Subject: Onion Herb Bread Date: Thu, 08 Jan 2009 19:59:53 -0800 * Exported from MasterCook * Onion Herb Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1/4 ounce rapid-rise yeast -- 1 pkg 3/4 teaspoon salt 1 cup warm water 5 tablespoons olive oil -- divided 1 red onion -- sliced, and 1 yellow onion -- sliced 4 scallions -- sliced 2 teaspoons chopped fresh rosemary -- and 2 teaspoons chopped thyme 2 teaspoons freshly ground black pepper 1 egg -- lightly beaten 1 tablespoon poppy seeds In large bowl, combine flour, yeast and salt. Make a well in the center of the mixture and gradually stir in water and 3 T oil until a soft dough forms. Turn dough out onto a lightly floured surface; knead 3 min, until smooth and elastic. Place in greased bowl and cover with plastic wrap; let stand 30 min or until doubled in size. Meanwhile, heat oven to 400F. In skillet over med-high heat cook next three ingredients in remaining 2 T hot oil, stirring occasionally, 10 min, Stir in next three ingredients heat through. Remove from heat and allow to cool slightly. Punch dough down and place on greased baking sheet; form dough into 14" x 10"rectangle. Spread the onion mixture in a 3" wide strip lengthwise down center of dough. Using scissors or a sharp knife cut dough diagonally on both sides of filling into 1" widestrips, angling cuts downward toward filling Then, alternating sides, place strips at an angle across the filling. Pinch ends of braid to seal. Brush with egg and sprinkle with poppy seeds. Bake 20 - 25 mi or until golden brown. Work time: 0 min Total Time: 1 hr 30 min Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 7g Fat (32.8% calories from fat); 4g Protein; 27g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 142mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat. --------------- MESSAGE bread-bakers.v109.n002.4 --------------- From: Reggie Dwork Subject: How do you make air bread?? Date: Thu, 08 Jan 2009 20:56:24 -0800 How does one make "air" bread?? I love making my dense breads but occasioally I would like to make a loaf of "air" bread. By this I mean the type of fluffy bread that you can buy at the market. How would you make a loaf like this?? It doesn't matter to me if it is by hand or machine. Thanks, Reggie --------------- MESSAGE bread-bakers.v109.n002.5 --------------- From: EK Subject: Re: English Muffins Date: Fri, 2 Jan 2009 22:45:03 -0800 (PST) I have often used ground rice instead of cornmeal to dust the baking sheets with. It works very well. It is of course very easily available here - in Japan, but I should think you could just whiz some rice in a coffeee grinder when your semolina flour runs out! Elisabeth --------------- MESSAGE bread-bakers.v109.n002.6 --------------- From: "Mary Fisher" Subject: Re: Secrets for Authentic Dresdner Christstollen Date: Sat, 3 Jan 2009 11:03:44 -0000 >From: "Ulrike Westphal" >Subject: Secrets for Authentic Dresdner Christstollen >Date: Sat, 27 Dec 2008 11:17:50 +0100 > >Hi, > >As a German Food Chemist I have some notes about Stollen. Dresdner >Christstollen, Dresdner Butterstollen and Dresdner Stollen are >synonyms. And an authentic Dresdner Christstollen must be baked in Dresden. That's very interesting, thanks. >This was part of the unification treaty between the Federal Republik >of Germany and German Democratic Republic in 1989. :-) Would that all treaties included such important detail! ... >If you want to try a good Stollen recipe (German food blogger >approved), try this http://kochtopf.twoday.net/stories/5391387/ Thanks for that too. I'll practise so that by next Christmas I'll be perfect. D.V. Mary --------------- MESSAGE bread-bakers.v109.n002.7 --------------- From: Mike Avery Subject: Re: stand mixers Date: Sat, 03 Jan 2009 09:13:34 -0600 teresag715 wrote: >Subject: mixers >Date: Sat, 27 Dec 2008 07:54:33 -0500 > >I have a Bosch mixer that I quite like for when I want to knead >loads of bread dough. (It's been somewhat neglected since the advent >of artisan bread in 5 minutes a day. . . but that's another story.) >I also like that I can do double or triple batches of cookies in >it. It wasn't 1,000 dollars, but it is a spiral mixer I think. I >got it from Pleasanthill Grain (who have amazing customer service, >I've dealt with them a few times over the year and they go above and beyond). In addition to the Bosch Universal mixer I owned, the Electrolux DLX I still own, the KitchenAid K45-SS I still own, the Hobart A-300 I owned, I also owned a 55 quart spiral mixer. The 55 quart spiral mixer was an Italian brand that is no longer imported, Impasti. I had a love/hate relationship with it. It was broken and waiting on parts more than 1/2 the time I owned it. I spent more on fixing it than I did on buying it. I'd rather shoot myself than buy anything from that company again. We called it "impastible." But, when it worked, it was amazing. I've also used and watched others use other spiral mixers. As mentioned above, I've owned and used a Bosch Universal mixer. With a spiral mixer, the bowl moves, insuring the dough will be moved around to the stationary, but revolving, dough spiral. This is one of the gentlest of mixer styles. Dough heats up very little, even with long mixes. While gentle, the kneading action is very thorough, so long mixes are rarely needed. With the Bosch, the bowl is stationary, the dough hook is moving through the dough, and has two relatively straight sections that engage the dough. Straight compared to the spiral hook of a spiral mixer, that is. The Impasti's hook had about 3 complete turns on its spiral hook. As the dough hook on the Bosch turns, the plastic bowl flexes. Some sales droids claim that this is to emulate the action of human hands kneading the dough, a claim that seems absurd at best. The action of the Bosch mixer does pull the dough together quickly, and does work the dough. However, it doesn't seem to develop it more quickly than other mixers. As a result, to get the dough developed, it gets more mechanical action from the mixer and more temperature rise than it does in other mixers. None of the other mixers I own or have owned are in any way similar to a spiral mixer in terms of action, gentleness, lack of dough heating and dough development. You can make dough as well developed in any of the other mixers, but the actions of the other mixers are not at all similar to a true spiral mixer. And that includes getting a spiral hook for a KitchenAid or Hobart mixer. I found that none of the other mixers heats dough as much as the Bosch. And, yes, I checked. We monitored the mixer friction factor as part of the dough development process. The closest is arguably the Electrolux DLX. However, it does not have a rotating spiral dough hook. Whether you are using the roller or the hook, the action isn't really comparable to a spiral mixer. It is similarly gentle, doesn't heat the dough very much, and while it develops the dough quickly, it doesn't do so as quickly as a real spiral mixer. Mike *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: "Bread and water--these are the things nature requires. For such things no man is too poor, and whosoever can limit his desire to them alone can rival Jupiter for happiness." -Seneca --------------- MESSAGE bread-bakers.v109.n002.8 --------------- From: Rosalyn Gorski Subject: Fruitcake Date: Sat, 3 Jan 2009 09:09:21 -0700 Has anyone tried Alton Brown's Free Range Fruitcake? My nephew did and gave our family 2 loaves. Everyone that tasted it raved about it! and none of us like fruitcake. The fruit was moist and tasty and the bread was dark and moist. Candied fruits were not used in this recipe and that made a huge difference. Give it a try. And for those of you who "cling" to those "secret" recipes, shame on you! That is one of the purposes we are on this earth is to share and teach one another. I count a request for one of my recipes as a blessing. I believe that to "see one, do one, teach one" is a motto that every cook/chef should live by. Happy New Year and happy cooking! Rosalynn Gorski rozski@cox.net --------------- MESSAGE bread-bakers.v109.n002.9 --------------- From: "Leigh Monichon" Subject: Panettone Recipe Date: Sat, 3 Jan 2009 14:38:06 -0800 It's NEVER the wrong time to send in a panettone recipe, Reggie. Thanks for sharing it. I'm just getting to the point where I'll have more time for baking. I concur with those who wonder at someone sending in a note saying "I'm sharing recipe details with my family but not with you," especially to a listserv designed to share bread-making fellowship and recipes. Happy New Year, all! Leigh --------------- MESSAGE bread-bakers.v109.n002.10 --------------- From: "Steve Gomes" Subject: baking soda or powder Date: Sun, 4 Jan 2009 19:47:27 -0700 Has anyone added baking soda or powder to a yeast bread to give it more of a rise? my web site www.11954.com/gomes --------------- END bread-bakers.v109.n002 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved