Date: Sun, 15 Feb 2009 09:05:00 GMT -------------- BEGIN bread-bakers.v109.n006 -------------- 001 - NorthStarKennels@aol.com - Re: Egg and gluten free baking 002 - Kathleen Subject: re: Pullman bread or Pain de Mie Date: Sat, 07 Feb 2009 07:49:31 -0500 bobjantest@sbcglobal.net wanted a whole wheat pain de mie bread. Here is one from the KAF website. King Arthur Flour has a recipe for whole wheat bread: http://www.kingarthurflour.com/shop/RecipeDisplay?RID=1169476539238 kathleen [[ Editor's note: and here is the recipe ]] 100% Whole Wheat Pain de Mie by King Arthur Flour The best bread for thin-slicing is called pain de mie, a butter- and milk-rich loaf baked in a special lidded pan (often called a Pullman pan, just to make things confusing!) The lid ensures that the baking bread won't expand too much, keeping it very close-grained-and thus totally non-crumbly, and easy to slice. 1 cup (8 ounces) lukewarm milk 1 cup (8 ounces) lukewarm water 6 tablespoons (3 ounces) butter 2 teaspoons salt 3 tablespoons (1 1/4 ounces) sugar 1/3 cup (1 3/4 ounces) Baker's Special Dry Milk or nonfat dry milk 1/3 cup (2 ounces) potato flour or heaping 3/4 cup (2 1/4 ounces) potato flakes 5 cups (21 ounces) King Arthur 100% Organic White Whole Wheat Flour* 2 1/4 teaspoons instant yeast *For the very best results, we recommend our organic white whole wheat flour. Barring that, choose our regular white whole wheat flour. Using a traditional whole wheat flour, one milled from red wheat, won't give you nearly the nice results that white whole wheat flour will. Combine all of the ingredients, and mix and knead them - by hand, mixer, or bread machine - to form a smooth, supple dough. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 1/2 hours. Lightly grease a standard (13" x 4" x 4") lidded pain de mie (pullman) pan. Transfer the risen dough to a lightly greased work surface, shape it into a log, and fit it into the pan. Flatten the top as much as possible. Cover the pan with lightly greased plastic wrap, and allow the dough to rise until it's about 1/2" below the lip of the pan, about 45 minutes. Carefully slip the cover onto the pan, and let it rest an additional 15 minutes while you preheat your oven to 350F. Bake the bread for 25 minutes. Remove the pan from the oven, carefully remove the lid, and return the bread to the oven to bake for an additional 10 to 15 minutes, until it's golden-brown on top and tests done; an instant-read thermometer inserted into the center will register 190F. Remove the bread from the oven, and turn it out of the pan onto a rack to cool completely. For a soft, flavorful crust, brush the loaf with melted butter while warm. Yield: 1 loaf. --------------- MESSAGE bread-bakers.v109.n006.3 --------------- From: Kathleen Subject: re: Egg and gluten free baking? Date: Sat, 07 Feb 2009 07:57:37 -0500 Sue (sueherm@pacbell.net) asks about gluten free breads. I'm not exactly sure which flours are gluten free. Beatrice Ojakangas in her book, _Whole Grain Breads By Machine or Hand_, has a small chapter at the end of her book, on non-wheat breads. The implication is that they are gluten free. kathleen --------------- MESSAGE bread-bakers.v109.n006.4 --------------- From: "Leigh Monichon" Subject: Re: gluten free baking Date: Sat, 7 Feb 2009 20:19:59 -0800 I took my family gluten-free for six months a few years ago. I found www.celiac.com has a LOT of gluten-free recipes (and mostly egg-free, too). The recipes taste a bit different and took some getting used to but they were good. Namaste to you. Leigh --------------- MESSAGE bread-bakers.v109.n006.5 --------------- From: "Andreas Wagner" Subject: Cinnamon roll recipe by Rosalyn Gorski Date: Mon, 9 Feb 2009 09:53:45 +0100 Wow, what a great recipe - I tried it out yesterday afternoon and thoroughly enjoyed the results. I visited the US last October and had Cinnabons at one of the airports - these were just as good!! I never got to make the frosting, and waiting for them to cool enough was just torture! Thank you Rosalyn for sharing that recipe! Happy baking everyone, Andreas From the South of France For great holiday accommodation in the south of France visit our website at http://www.midihideaways.com --------------- MESSAGE bread-bakers.v109.n006.6 --------------- From: "Lisa Worthington" Subject: cutting Date: Sat, 7 Feb 2009 09:51:17 -0500 OK. I have now made many good loaves of bread and my family is so happy! I have just one more hurdle to over come to stop buying so much bread at the store. Does anyone know of something to help me cut the bread straight? The kids like sandwiches and I am always cutting the bread too fat at one end or too thin at the other. Any suggestions would be great! Lisa --------------- MESSAGE bread-bakers.v109.n006.7 --------------- From: Reggie Dwork Subject: Mother Earth/Artisan Bread in 5 Minutes a Day Date: Sat, 14 Feb 2009 23:05:33 -0800 The correct url is . Thanks to the following readers for sending this info: "lhyson@mindspring.com" "Jeanette Jacobs" Huiling Gan David Marshall Reggie & Jeff --------------- END bread-bakers.v109.n006 --------------- Copyright (c) 1996-2009 Regina Dwork and Jeffrey Dwork All Rights Reserved