Date: Sun, 18 Jan 2009 09:16:08 GMT -------------- BEGIN bread-bakers.v109.n003 -------------- 001 - Linda Garber Subject: Fluffy bread Date: Sun, 11 Jan 2009 07:56:28 -0400 The following bread recipe makes a soft fluffy loaf and has been popular with everyone. It comes from _Great Bread Machine Recipes_ by Norman A. Garrett. It is the one loaf I continue to make in my old Panasonic 1 pound machine. The recipe calls for all-purpose flour but in Canada the all-purpose is more like bread flour and I use that. It is best on the day it is made. Thanks so much for all the years of keeping the digest going. Linda Garber Sheepherder's Bread _Great Bread Machine Recipes_ by Norman A. Garrett This is a favorite of many of my testers, especially those who like French breads. The recipe is simple but tasty, like those used by sheepherders in days of old. Time this bread to be done right before dinner, then tear it apart, rather than slice it, while still hot. Note that all-purpose flour is used to give it an authentic texture. 1 1/2 tsp active dry yeast 2 Tbsp sugar 3 cups all-purpose flour 1 tsp salt 2 1/2 Tbsp butter 1 cup warm water Follow bread machine instructions. Makes a 1 1/2 lb loaf. --------------- MESSAGE bread-bakers.v109.n003.2 --------------- From: "Margaret Cope" Subject: "air bread" Date: Sun, 11 Jan 2009 08:13:57 -0400 The bread I make for our grandkids...is the basic 3 cups of scalded milk (because we use our own raw milk), some honey or sugar, about 2 tbs of butter (my own of course) and 1 tbs of instant yeast (RAF?) and 7 - 8 cups of KA flour. I make it in the KA mixer..let it rise a couple of times and bake it at 350F. Makes 2 loaves. It is not as airy as "store bought" but nice and soft for peanut butter sandwiches or traditional grilled cheese. --------------- MESSAGE bread-bakers.v109.n003.3 --------------- From: Reggie Dwork Subject: Alton Brown's Fruitcake Date: Fri, 16 Jan 2009 23:39:34 -0800 The note about baking with a pot of water in the oven is from the show - it's not in the recipe on the website. Thanks to Sandy Krause for noting this. Reggie * Exported from MasterCook * Alton Brown's Free Range Fruitcake Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Desserts Fruits Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup golden raisins 1 cup currants 1/2 cup sun dried cranberries 1/2 cup sun dried blueberries 1/2 cup sun dried cherries 1/2 cup dried apricots -- chopped zest of one lemon -- chopped coarsely zest of one orange -- chopped coarsely 1/4 cup candied ginger -- chopped 1 cup gold rum 1 cup sugar 5 ounces unsalted butter -- (1 1/4 sticks) 1 cup unfiltered apple juice 4 whole cloves -- ground 6 allspice berries -- ground 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 3/4 cups all-purpose flour 1 1/2 teaspoons salt 1 teaspoon baking soda 1 teaspoon baking soda 2 eggs 1/4 cup toasted pecans -- to 1/2 C, broken brandy -- for basting and/or spritzing Combine dried fruits, candied ginger and both zests. Add rum and macerate overnight, or microwave for 5 minutes to re-hydrate fruit. Place fruit and liquid in a non-reactive pot with the sugar, butter, apple juice and spices. Bring mixture to a boil stirring often, then reduce heat and simmer for 5 to 10 minutes. Remove from heat and cool for at least 15 minutes. (Batter can be completed up to this point, then covered and refrigerated for up to 2 days. Bring to room temperature before completing cake.) Heat oven to 325F. Combine dry ingredients and sift into fruit mixture. Quickly bring batter together with a large wooden spoon, then stir in eggs one at a time until completely integrated, then fold in nuts. Spoon into a 10-inch non-stick loaf pan and bake for 1 hour. Check for doneness by inserting toothpick into the middle of the cake. If it comes out clean, it's done. If not, bake another 10 minutes, and check again. Remove cake from oven and place on cooling rack or trivet. Baste or spritz top with brandy and allow to cool completely before turning out from pan. When cake is completely cooled, seal in a tight sealing, food safe container. Every 2 to 3 days, feel the cake and if dry, spritz with brandy. The cake's flavor will enhance considerably over the next two weeks. If you decide to give the cake as a gift, be sure to tell the recipient that they are very lucky indeed. Note: Place a pot of water in the oven when baking for moistness. Source: "FoodNetwork.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 485 Calories; 14g Fat (26.9% calories from fat); 6g Protein; 78g Carbohydrate; 5g Dietary Fiber; 73mg Cholesterol; 602mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 2 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v109.n003.4 --------------- From: sansho Subject: Baking powder to yeast dough? Date: Sun, 11 Jan 2009 00:03:53 -0800 (PST) Steve asked: >Has anyone added baking soda or powder to a yeast bread to give it >more of a rise? That's what Pizza Hut does to their pizza dough!! It gives it that spongy feel! Elisabeth --------------- MESSAGE bread-bakers.v109.n003.5 --------------- From: lobo Subject: re: How do you make air bread?? Date: Sun, 11 Jan 2009 01:05:57 -0700 I think I shared the following here a long time ago. It's the "airiest" bread recipe I have ... especially if you use only white flour. To add flavor & nutrition you can add a cup or 2 of whole wheat flour, or maybe wheat germ, oat bran, rye flakes, etc. without affecting its quick rising ability. My sister and I always won the purple ribbons in 4-H when we made this (back in the 60s in Cottonwood County, Minnesota). 4-H CHAMPION BREAD - Lois B. Hansen Makes 4 loaves Mix together and let sit 5-10 minutes: 2 pkg yeast 1/2 cup warm water When yeast has puffed, add: 4 cups warm water 4 1/2 T. melted shortening 3/4 cup dry milk (optional) 1/4 cup + 2 T. sugar 2 T. salt 5 cups flour At this point, you may add oat bran, wheat germ, oat flour, whole wheat flour, rice flour or any other desired ingredient. Measurement isn't critical, although various flours and brans will change the texture of the bread accordingly. Allow to sit for 15 minutes. Add flour to make soft, non-sticky, dough (sorry ... I don't measure, just go by feel). Knead dough, adding enough flour so it's not sticky. The more flour you knead in, the denser the bread will be. Let dough rise until double in size. Punch down and turn onto board. Divide into four parts. Shape into loaves and place in bread pans. Let rise until double in size. Bake at 350F for 40 minutes. --------------- MESSAGE bread-bakers.v109.n003.6 --------------- From: Ellen Lee Subject: Secrets Date: Sun, 11 Jan 2009 10:04:00 -0500 The first mistake in stating that one knows secrets he/she won't share about a given topic is viewing "secret" as a small word. It's a huge word in meaning. The statement about secrets regarding stollen reminded me of early elementary school mates who taunted others by saying, "I know a secret you don't know". I ignored such behavior then, and I ignore it now. I think the lesson here simply is to share a valid recipe without mentioning that there are "secret" options that won't be shared. --------------- MESSAGE bread-bakers.v109.n003.7 --------------- From: Ellen Lee Subject: Air bread Date: Sun, 11 Jan 2009 10:24:44 -0500 I don't make air bread, but King Arthur sells a very expensive baking pan for "sandwich bread". The recipe is on the KA web site . Enter "sandwich bread" in the search window of KA's recipe section. If the pan comes up, there is a link there for the recipe. From the description and comments by responders, it is similar to the commercial air bread that kids love. The special pan yields a near-crustless loaf, according to users, but I think the recipe could be baked in a traditional loaf pan. --------------- MESSAGE bread-bakers.v109.n003.8 --------------- From: "Sandy Krause" Subject: RE: Alton Brown's Fruitcake Date: Sun, 11 Jan 2009 10:51:46 -0500 Rosalyn, I agree. I make Alton Brown's Fruitcake recipe every year for my father and my husband's step father. I don't like fruit cake, but they love it and say this is the best they have ever had. The fruit is definitely important, and I buy the really good kind from Trader Joe's. It's not cheap, but I always think you should bake, and cook, with the best ingredients, so the whole is better. I have learned that it does matter to take your time and mix well. My dad tells me this year's was the best yet because it was lighter. One tip Alton Brown said on the show is to cook it with a pot of water in the oven for moistness. This isn't mentioned when you get the recipe on line, just on the show. Sandy --------------- MESSAGE bread-bakers.v109.n003.9 --------------- From: "Arline Johnson" Subject: Communion bread Date: Sun, 11 Jan 2009 11:15:37 -0600 I am looking for a recipe for communion bread. It needs to be a bread from which small pieces can be broken off easily without leaving behind a lot of crumbs. Thank you! Arline --------------- MESSAGE bread-bakers.v109.n003.10 --------------- From: "Larry & Emilie Dacunto" Subject: Kitchen Aid Mixers Date: Sun, 11 Jan 2009 09:25:09 -0800 I had an 250 watt Kitchen Aid for about ten years and it gave good service though it seemed a bit underpowered for kneading larger batches of dough. For Christmas, my wife gave me a 325 watt model ('Artisan') and it seemed to strain even more when kneading even a six cup flour recipe. So I've had to upgrade to the 'Professional' level of Kitchen Aid. Confirming this about two years ago, a cooking magazine (maybe Cooking Light) evaluated about 15 stand mixers and rated only the top level Kitchen Aid and a Hobart as 4 stars for kneading. --------------- MESSAGE bread-bakers.v109.n003.11 --------------- From: Anne Wallace Subject: Stollen Date: Sun, 11 Jan 2009 11:17:25 -0800 Speaking of stollen, my sister's friend bought the most amazing Stollen in a small town in West Virginia near the border of Maryland, I believe. She would give it to friends as a holiday gift. She would not divulge where she bought it. To this day my sister and I still think it was the best stollen we have ever eaten. Unfortunately, the friend no longer gives stollen as a gift but we still don't know where she bought it. Besides a wonderful marzipan filling along with the fruit and nuts, the stollen had the most amazing powdered sugar coating on the top. It was about an eighth of an inch thick, and still had a powdery consistency. Does anyone know how to make such a topping? anne p.s. I work for a custom doll maker who sells her dolls for quite a lot of money. Yet, she sells her patterns for a very nominal fee, posts instructions on how to make the doll on her website, answers strangers emails on sewing problems. Why would she "give away" her secrets to success? Because she said she can only make so many dolls. She knows that the dolls bring people great joy and would rather feel good knowing she changed the world for the better in some small way. Even if all of us here sold the same recipe on an auction site, chances are we might end up still not filling the demand. Why? Because once the word spreads that this stollen is fabulous, the buzz would make people seek out the stollen. Sharing makes our baking better. Who knows? We may share our ultimate recipe and someone in gratitude may share an idea that makes our own masterpiece even better. And realistically, stollen auction buyers read this bread-list? How many of us are going to go out and then try to start selling a recipe we find here on eBay? Anyway, I am still very grateful to our poster who shared the majority of her great stollen recipe, the wonderful post on the history of stollen and the link to a recipe was a thoughtful gesture, and I can't wait to try the Cranberry Pannetone. --------------- MESSAGE bread-bakers.v109.n003.12 --------------- From: Pan Subject: Re: baking soda/powder in yeast bread Date: Sun, 11 Jan 2009 12:42:27 -0800 (PST) Steve wrote: Has anyone added baking soda or powder to a yeast bread to give it more of a rise? I never tried this but you need to keep in mind that Baking Soda (sodium bicarbonate, bicarbonate of soda) and Baking Powder (a mixture of different chemicals) are two very different ingredients. You can add a whole box of Baking Soda and it won't increase the rise one bit unless there is an acid in the recipe. Baking soda is a weak base (alkali). Strong bases are ammonia and lye (sodium hydroxide). In baking, Baking Soda reacts with acids (like lemon juice, vinegar, or the acids in real buttermilk or in sourdough recipes) and forms gas bubbles of carbon dioxide which may or may not help the rise depending on how much acid is in the dough. In non-sourdough bread dough there is very, very little acid produced by yeast. In Sourdough bread baking you want the acids because they are what give the bread its' unique flavor. If you neutralize these acids you won't have that wonderful flavor. When your kids make those volcanoes for school projects they use Baking Soda and vinegar to make the lava. When Baking Soda is heated in its dry form to about 158 F it starts to decompose and release carbon dioxide gas (that is why it is used in some fire extinguishers). This reaction is very slow until the temperature reaches about 250 F. However, this does not occur in baking because once Baking Soda is added to water it dissociates into two ions that do not recombine until all the water is removed. So in baking bread, any carbon dioxide gas created by the decomposition reaction would not occur until after the bread structure has already set up - thus no additional rise. Baking Powder contains Baking Soda, Starch, and one or more acidic compounds like Cream of Tarter. The ingredient should be listed on your container. My container lists the following: Cornstarch, Bicarbonate of Soda, Sodium Aluminum Sulfate, Mono Calcium Phosphate. In baking, double-acting Baking Powder starts generating carbon dioxide at temperatures between 110 and 145 F. So this might help your bread dough rise. To actually see these effects there is a simple experiment you can do. Take three clear drinking glasses of the same size. Put exactly 4 oz of water in each (room temp water). Add 1/4 tsp of Baking Soda to one, 1/4 tsp Baking Powder to the second, and nothing to the third (your control). Mix the Baking Soda glass until dissolved (clear, no residue on the bottom. Mix the Baking Powder glass the same amount of time - it will be milky white as the starch will not completely dissolve. Now put all three glasses in your microwave and heat at full power for 3-4 minutes. BUT watch the reactions occur through the window. The Baking Powder will start to react fairly quickly and will foam up. The other two will not begin to boil until the water reaches 212 F. You can remove the Baking Powder glass after it begins to foam up so it does not bubble over and make a mess. Now move all three glasses to the counter top and add 1/4 tsp of vinegar to each to observe the reaction to acids. Tom --------------- MESSAGE bread-bakers.v109.n003.13 --------------- From: "Mary Flack" Subject: German Stollen Date: Mon, 12 Jan 2009 10:45:29 -0600 For those still wanting a Stollen recipe. Here is a recipe that I have used for years. I got it from a friend many years ago. Hope you enjoy. Also I found a great recipe that is different from mine in the "Baking Sheet" magazine from King Arthur Flour in the Dec. 2007 issue. They sent me the issue free in the order I received last week. You have to request it by item no. 1998. German Stollen (German Fruit Bread) 3/4 cup of butter - unsalted 3/4 cup sugar 1 tsp salt 1 tsp nutmeg 1/2 tsp mace Grated rind of one orange and one lemon 2 large whole eggs 1 cup warm milk 1 pkg. of reg. dry yeast plus 1 teaspoon 1/4 cup warm water 1/4 cup dark rum 6 cups bread flour - dived use 1 lbs mixed raisins (currents, dark and light) 1 lb candied fruitcake mix 2 cups slivered almonds 8 oz almond paste or marzipan 1 lb unsalted butter 1 1/2 cup powdered sugar Proof the yeast in the 1/4 cup warm water with a pinch of sugar added for 5 min. Should look foamy. Cream butter and sugar until fluffy. Add the salt, nutmeg, mace, lemon, and orange rind. Beat well. Add the eggs one at a time. Beat to combine. Add the rum, and warm milk. Mix. It will look curdled and that is fine. Add the yeast mixture and combine. Mix in 5 1/2 cups flour until combined. Cover bowl and allow dough to rest for 20-30 min. While dough is resting, mix the raisins, candied fruit, and nuts toss with 1/4 cup flour to coat. Knead the dough with the remaining flour until smooth. Now work in the bowl of fruit/nuts. This will take a little time. When all is worked in dived the dough in to 3 balls that even. Put each in an oiled bowl and cover with oiled plastic wrap and allow to rise over night. When dough has risen knock down and shape in to an large oval on parchment paper. Take the almond paste and dived into 3 pieces and roll in to a rope 1 inch shorter than the oval. Put the rope of almond paste on the oval about 1/1/2 way on the oval -longway-. Fold over almost half leave about 1 inch short on the top piece. Make sure the rope is hidden in the stollen. Kinda press down to flatten a little. Place on baking pan with the paper. Cover with oiled plastic wrap and allow to rise until about double in size (about 4-6 hours) This dough rises very slow because of all the sugar in the dough. Bake in preheated 325F oven for about 1 hour or until golden brown or 190F with a the thermometer. Half way thru the baking turn the pans and brush with the melted butter. When finished baking brush again with the melted butter. Allow to cool and then cover with powered sugar(no melt). I wrap them in plastic wrap and then foil and freeze. To serve defrost. Slice about 3/4 inch thick and toast until golden brown and spread with butter. I serve this for breakfast of afternoon tea. **************************************** I usually start my Stollen in the late afternoon and let rise through the night on the counter. Then the next day I form them when I get up and let them rise till dinner then bake after dinner. I freeze them wrapped in plastic wrap and then heavy duty foil. They will last 9 months at least in the freezer. Order the Snow white NO MELT powder sugar from King Arthur Flour item 1307. It work really great and stay on top with out melting and making the top wet when you store them. I use it to dust all baked goods that have a dusting of power sugar on top. I like the almond paste from Solo in the can if you can find it. Some people like marzipan but I like to use almond paste. Try both and see which you like better. Some times I even mix them together before I make my rope. I have made two batches of this for the past 20 years. Hope you enjoy it and it works for you. Mary Flack 2008 --------------- MESSAGE bread-bakers.v109.n003.14 --------------- From: Terry Vlossak Subject: Crust Cracking Off After Freezing Date: Mon, 12 Jan 2009 14:41:27 -0800 (PST) I've been baking bread for decades now, for some of that time professionally. My home batches usually net me 3 loaves, 2 of which go into the freezer for later. I have a consistent problem with the breads baked at high temperatures--400-500 degrees F: when they come out of the freezer bag, the crust cracks off. This never happens with the loaf we eat. This is seldom a problem with the richer breads that are baked at 350-375 degrees F. What's going on here, and how do I prevent it? All my loaves are cooled to room temperature before they're placed in ziplock bags and into the freezer. We like crispy crusts, and bake our bread longer to achieve them. I've been a member of this list for years, and know there are great bakers who subscribe and share their knowledge. Thanks in advance, folks! --------------- MESSAGE bread-bakers.v109.n003.15 --------------- From: Reggie Dwork Subject: Cinnamon Sugar Biscuits Date: Wed, 14 Jan 2009 21:07:53 -0800 Probably not the greatest biscuit recipe for you but it would be alright to serve occasionally. * Exported from MasterCook * Cinnamon Sugar Biscuits Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Eat-Lf Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups biscuit mix 2/3 cup nonfat milk -- or skimmed 2 tablespoons sugar 1 teaspoon ground cinnamon Preheat oven to 400F. Lightly coat eight 2 1/2" muffin cups with non stick cooking spray; set aside. In a med bowl, stir together biscuit mix and milk until a soft dough forms. Turn dough out onto a lightly floured surface. Lightly knead 10 times or until nearly smooth. Roll or pat dough into an 8" square. Sprinkle with sugar and cinnamon. Cut into sixteen 2" squares. Gently press together, sugar sides up. Place in prepared muffin cups, sugar sides up. Bake for 10 - 12 min or until golden. Remove from muffin cups; serve warm. Makes 8 biscuits. Source: "Easy Family Food" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 5g Fat (28.8% calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 441mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. NOTES : Nutrition according to magazine: Cal 159, Fat 6 g, CFF 34%, Sat Fat 2 g, Pro 3 g, Fiber 0 g, Carb 26 g, Sod 426 mg --------------- MESSAGE bread-bakers.v109.n003.16 --------------- From: Haack Carolyn Subject: source of bread storage bags? Date: Sat, 17 Jan 2009 12:25:38 -0800 (PST) A few years ago, I purchased a=A0scad of special bread storage bags. They seemed to be plastic on the inside and paper on the outside, and were thoroughly perforated at about 1/2" intervals. I shared too many, now I don't have one to track down the manufacturer. Web search brings up pure plastic bags and cloth bags, and PLAIN paper bags, but not these wonderful bags. Anyone have a source? --------------- END bread-bakers.v109.n003 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved