Date: Sat, 7 Feb 2009 09:56:27 GMT -------------- BEGIN bread-bakers.v109.n005 -------------- 001 - "Diane Purkiss" Subject: Question about the hungry forties Date: Sat, 31 Jan 2009 10:44:38 -0000 This is an excerpt from a recollection of bread in the 1840s, when the potato crop failed and bread was at 1 shilling and 6p a loaf when wages were at 1 shilling and fourpence a WEEK. This memoir describes a problem with the bread of that era that is very widely reported: "We mostly lived on bread, but it wasn't bread like ee get now; twas that heavy and doughy ee could pull long strings of it out of your mouth. They called it gravy bread." Other memoirs relate the failure of the bread to 'set up' to the fact that the corn [wheat] had sprouted while in store. Does anyone have any clue why this particular kind of bread failure might be? I had tentatively thought that the flour might not be properly oxidized, since people used to gather the corn in the fields, mill it and then immediately eat the results. But does this work? And if not, any other ideas? Many thanks! --------------- MESSAGE bread-bakers.v109.n005.2 --------------- From: rcox45@aol.com Subject: Cinnamon Rolls Date: Sat, 31 Jan 2009 07:32:24 -0500 Gwen asked for a cinnamon roll recipe that was gooey, and wonderful. I have used a recipe for years that I found on this site. If you go to the bread baker's web site (link at the bottom of the digest) and search for 'Stephanie's' you can find it. It's long, so I don't want to take up more space retyping it. You'll see two site results. The second one (b1q00-2.txt) is the one you want. It's listed under 'Cinnamon Rolls, Stephanie's'. I've had raves and requests for years because of these cinnamon rolls. It makes a lot of them. Do follow the directions of baking only in 8x8 pans, though. The recipe is correct in saying if you make more in a pan, they won't get done. People confuse these rolls with Cinnabons! It is a time consuming recipe, but... oh, so worth it!! Cheryl in Florissant, MO [[Editor's note: the recipe link is and the link to the digest issue is . The message is v100.n014.1 ]] --------------- MESSAGE bread-bakers.v109.n005.3 --------------- From: sueherm@pacbell.net Subject: Cinnamon Roll Recipe Date: Sat, 31 Jan 2009 06:38:30 -0800 (PST) This is for Gwen, who requested bakery style cinnamon rolls. How ironic, I'm up early baking these cinnamon rolls for a church meeting today. These are great, although surely very unhealthy...and worth it. They don't have a thick frosting, if you want that you'll need a different frosting recipe. Anyway,I rarely make them, but when I do my timetable for a breakfast serving goes like this: Afternoon before: take cold ingredients from refrigerator to allow them to come to room temperature Night before: early evening: make dough and refrigerate Day of cinnamon roll breakfast: 2:30 to 3 AM Roll out dough and assemble rolls, cover with plastic wrap, set in warm oven with the light on, go back to bed. (while doing the rolling I turn the oven to its lowest setting for 5 min, then turn it off 6 AM Remove the roll pans & preheat oven 6:30 to 7ish Bake the rolls 7:45 Glaze rolls CINNAMON ROLLS Recipe is adapted from a recipe in the now defunct L.A. Times Magazine, which named a local bakery (the name of which I can't remember) as the source. My notes are in brackets. Ingredients: Dough: 2 packages instant yeast (or 4 1/2 teaspoons) 3 tablespoons sugar 2 teaspoons salt 4 1/2 to 6 cups bread flour [or use AP flour with 2 tablespoons vital wheat gluten added] 1/2 cup warm water 1 cup buttermilk 4 egg yolks 2 sticks very soft butter Filling: 1/2 cup (1 stick) melted butter 3/4 cup sugar 2 tablespoons cinnamon Glaze: 2 3/4 cup powdered sugar 1 tablespoon vanilla extract Make dough (use a heavy duty mixer): Have all ingredients at room temperature. Mix 2 1/2 cups of flour, yeast, sugar and salt. In separate small bowl lightly beat egg yolks, water and buttermilk. Add egg/buttermilk mixture to dry ingredients. Beat well for several minutes. Mix in butter then add remainder of flour, kneading until very soft but not sticky dough is formed, another 5-7 minutes or so. Do either "A" or "B", following [B is always my preference]: A Let dough rise, covered, at room temperature until doubled in bulk (about 1 hour). -OR- B Put in a plastic bag, which will hold twice the volume of the dough and refrigerate overnight. Make filling and assemble: Mix the cinnamon and sugar. Roll the dough into a large rectangle about 15" by 10". Brush with the melted butter(save any unused) Sprinkle with the cinnamon-sugar mixture. Roll up from the long edge. Pinch the edge to seal. Using a sharp knife or dental floss cut into 12 to 15 rounds. Place in a well-greased pan. Brush with any unused melted butter. (Can be refrigerated overnight at this point.) Cover and let rise away from drafts until doubled in bulk. [This can take from 1/2 hour to 3 hours if it was refrigerated.] Bake at 375 F for 20 to 25 minutes, or until light golden brown. Cool in pan. Glaze: Mix vanilla extract and powdered sugar. Add enough water to make a glaze and drizzle over the rolls. I very often make 1/2 of this recipe: it mixes easily in the food processor and makes 6 to 8 cinnamon rolls. I do the first kneed about 1 minute and the next a bit over 2 minutes past the point when the dough is the right consistency. When I make a full recipe I make 15 of them. Namast Sue --------------- MESSAGE bread-bakers.v109.n005.4 --------------- From: dmrogers218@comcast.net Subject: Re: Digest bread-bakers.v109.n004 Date: Sat, 31 Jan 2009 14:46:35 +0000 (UTC) ------=_Part_166974_1174193037.1233413195028 In Digest bread-bakers.v109.n004: >For those who are unable to purchase this book, this month's Mother >Earth News website has the basic, Master Recipe for this bread plus >another half-dozen of their recipes. Go to > and click on "Easy Bread" in the >white, "Hot Topics" menu bar....the article is in the lower middle >part of the webpage. > >Jeanette in parched South Texas Evidently the "Hot Topics" change daily. Easy Bread wasn't a choice when I looked at the website. deb in North Georgia Southern Belles ring louder [[ Editor's note: A search for "easy bread" on the Mother Earth News site brings up a no-knead recipe which refers to the NY Times recipe that first appeared here in bread-bakers.v106.n044.1 ]] --------------- MESSAGE bread-bakers.v109.n005.5 --------------- From: lobo Subject: RE: Air bread? Date: Sat, 31 Jan 2009 13:24:27 -0700 "Mary Fisher" asked: >And what is 'air bread'? Commercial white bread ... Rainbo, Old Home, what my family called "boughten bread." I now call it Kleenix. I like it for fried cheese sandwiches, but that's it. --------------- MESSAGE bread-bakers.v109.n005.6 --------------- From: Subject: re: Pullman bread or Pain de Mie Date: Sat, 31 Jan 2009 15:33:27 -0600 Dear Collective Wisdom; I have a wonderful Pain de Mie recipe from KA for white bread. However, I am trying to bake more whole grain breads. I have been unable to find a Pain de Mie recipe for whole wheat, even, much less any other kind. Does anyone have one? Can any recipe be used in a Pullman pan as long as it has a similar number of cups of flour? TIA, Janis from Abilene --------------- MESSAGE bread-bakers.v109.n005.7 --------------- From: mei chyn Subject: Re: Cinnamon Roll recipe (bread-bakers.v109.n004) Date: Sun, 1 Feb 2009 19:23:32 -0800 (PST) Gwen Bass asked for a cinnamon roll recipe. I used the recipe from King Arthur Website. See links here: http://search.kingarthurflour.com/?N=0&rt=r&Ntt=cinnamon+roll&x=17&y=9 http://www.kingarthurflour.com/shop/RecipeDisplay?RID=21 I used the recipe in the second link and made the dough in a bread maker ( set machine to stop at dough stage)and followed the instructions from Step 6 i.e. making the filling and rolling out the dough..... Easy to make and tastes yummy. Enjoy! Happy Year of OX to all! --------------- MESSAGE bread-bakers.v109.n005.8 --------------- From: Rosalyn Gorski Subject: Cinammon Roll Recipe Date: Tue, 3 Feb 2009 11:14:43 -0700 Depending on the size of your pan, place them sort of close together but not touching, they will rise upward and be tall and oh so good. This is a family favorite every Christmas morning and they are delicious! Use good quality cinammon. I use Vietamese Cinammon from Penzey's. Rosalynn Gorski rozski@cox.net CINNAMON ROLLS This recipe is similar to the Cinnabons that you get at the malls. This recipe, however, has been adapted for the Kitchen Aid Mixer and will make 12 rolls. This is a Christmas morning tradition for our family. The most important thing to do is to have all ingredients at room temperature before starting. Take amount of flour needed plus a little extra and sit at room temperature for 2-3 hours. Warm the mixer bowl by inverting it (upside down) in the sink and running hot water over it for a couple of minutes. Dry well. ROLLS 4 cups of all-purpose flour. (Not bread flour as the protein content is too high.) 1 tsp. salt. 1/2 cup granulated sugar. 2 1/4 tsp. SAF instant yeast or 1 pkg. (1/4oz) Fleischmann's instant active dry yeast. 2 eggs (at room temperature) 1 cup milk. 1/3 cup butter, melted. (Make sure this is just melted). Put 3 cups of flour in mixer bowl with salt and sugar. Hold back 1 cup of flour. Mix together with a hand whisk. This will help to blend ingredients and acts as a sifting tool. Do this for about a minute or so. Put bowl on mixer with dough hook. Sprinkle yeast over the flour and turn machine on stir for 30 seconds. While machine is running on "stir", add eggs, mix 1 to 2 minutes. While machine is blending eggs, combine milk and melted butter together. Pour very slowly into the dough mixture. Knead on speed 2-3 for 5 minutes, adding the remaining flour, a little at a time. Place dough on lightly floured surface and knead together for a couple of minutes or until texture feels right to you. Roll into a ball and place in lightly oiled bowl. Cover and let rise in a warm place until doubled in size. Approximately 1-2 hours. FILLING 1 cup packed of dark brown sugar. 2 1/2 Tbsp. Cinnamon. 1/2 cup butter, softened. Preheat oven to 400F. Combine the brown sugar and cinnamon in a bowl. Roll the dough flat until it is approximately 21 inches long and 15 inches wide. It should be about 1/4 inches thick. Spread the softened butter evenly over the surface of the dough. Sprinkle, evenly, the cinnamon/brown sugar mix over the entire surface, except 1/2 inch on the right side (the 21 inch side). Working carefully from the left side (the 21 inch side with the cinnamon to its edge), roll the dough snuggly down to the opposite side. Pinch seams together well. Make sure that filling has not extended to this seam, as it will be difficult to seal the seam otherwise. Cut the rolled dough into 1-3/4 inch slices and place 6 at a time, evenly spaced, (about 1-1/2 to 2 inches apart) in a lightly greased baking pan. (You can put all 12 in a roasting pan). Let the rolls rise again until double in size (anywhere for 30 minutes to 1 hour. Don't be concerned if it takes a little longer. It depends on the temperature in your kitchen.). When doubled, bake for 10 to 15 minutes, or until light brown on top. ICING 8 Tbsp. (1 stick) butter, softened. 1 1/2 cups powdered sugar, sifted. 1/4 cup (2 oz.) cream cheese. 1/2 tsp. Vanilla extract (do not use imitation). 1/8 tsp. Salt. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, coat each roll generously with the icing. You want to use all the icing. Makes 12 rolls. Cool in pan. When cool you can freeze them. When frozen, you can take and wrap each individually and keep in freezer. You can take one and pop into the microwave for 20 to 30 seconds to reheat. OR they also stay well in the refrigerator, in their baking pan covered tightly with foil or saran wrap. --------------- MESSAGE bread-bakers.v109.n005.9 --------------- From: sueherm@pacbell.net Subject: Egg and gluten free baking? Date: Thu, 5 Feb 2009 07:57:09 -0800 (PST) I've never tried any gluten free baking, but a friend of mine recently was told she must avoid both gluten and egg. She would like to bake her own bread using a bread machine. Does anyone have any recipes or techniques, or know of any resources that might help her? Thanks in advance... Namaste, Sue --------------- END bread-bakers.v109.n005 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved