Date: Mon, 18 Jan 2010 07:04:12 GMT -------------- BEGIN bread-bakers.v110.n002 -------------- 001 - Reggie Dwork Subject: gooey bread machine bread Date: Sun, 17 Jan 2010 01:07:38 -0800 Jeff and I have been having a difficult time with our breads the last couple of days. We used a standard white bread and added 1T sesame seeds and 1T poppy seeds. Each time we have made it over the past 2 days it comes out with good flavor but gooey. What do you thing is going on?? Here is the recipe. * Exported from MasterCook * White Bread Standard Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb loaf: 1 1/2 cups water -- Note 2 tablespoons canola oil 2 teaspoons salt 3 tablespoons sugar 2 tablespoons dry milk powder 4 1/2 cups white bread flour 2 teaspoons active dry yeast 1 tablespoon sesame seeds 1 tablespoon poppy seeds NOTE: The original recipe called for 1 1/4C + 2Tbsp Add all ingredients according to your bread machine manual including the sesame seeds and poppy seeds. Push start. Source: "Breadman Pro" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 3g Fat (16.3% calories from fat); 5g Protein; 31g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 272mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. NOTES : This recipe is the standard white bread loaf in the Breadman Pro manual with the exception of the sesame and poppy seeds. --------------- MESSAGE bread-bakers.v110.n002.2 --------------- From: Matt Deatherage Subject: Re: "wrinkled" loaf top Date: Sun, 10 Jan 2010 14:13:32 -0600 >My favorite daily bread loaves come out of the oven with beautiful >color and a taut, smooth top. An hour or so later they're all >wrinkled on top rather than staying nice and smooth. Sorry to be late to the party, but: If the top is smooth upon completion of baking, but wrinkles later, it suggests that it was not completely set and the cooling process contracted the surface. If you get wrinkles rather than a uniformly shrunken top, it suggests that the layer just beneath the crust had not fully set. That inner layer contracted, forcing the crust to buckle and wrinkle. The mystery is why this could happen if the bread is indeed fully baked to an internal temperature of 190°F for enriched loaves or 200°F for lean loaves (just flour, water, yeast, salt -- no dairy). Are you sure the bread is reaching this internal temperature? (Carry-over cooking might get it there by the time it finishes cooling, so you might not know the difference. By any chance, is your ceramic baker a covered vessel? If so, you might consider removing the top for the last 10-15 minutes of baking, and tenting with aluminum foil to prevent over-browning if that becomes a problem. It will let more heat into the bread but still keep direct rays from turning the top too dark. Another possibility: are you slashing the dough just before it goes in the oven? I can imagine some situation where the top crust sets before it has fully expanded, leaving the dough just beneath the crust wanting to expand and not being able to do so, retaining more heat that then pulls the crust down during cooling. I can picture it, but it doesn't seem as likely as the other -- but even so, a simple slashing of the dough before it goes in the oven would solve that problem. I get more cracks in unslashed bread than in slashed bread. Those are my only ideas; I hope one of them works. --Matt --------------- MESSAGE bread-bakers.v110.n002.3 --------------- From: Reggie Dwork Subject: Chocolate Swirl Bread Date: Mon, 11 Jan 2010 16:31:33 -0800 * Exported from MasterCook * Chocolate Swirl Bread Recipe By :Flo Braker Serving Size : 36 Preparation Time :0:00 Categories : Breads Chocolate/Cocoa Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bread Dough: 2 cups whole milk 1 package active dry yeast 2 tablespoons sugar 3 tablespoons canola oil 4 3/4 cups flour -- to 5 2 teaspoons table salt Chocolate Filling: 4 ounces bittersweet chocolate (70%) -- very finely chopped 1 tablespoon sugar -- plus 1 tablespoon 1 teaspoon sugar 2 teaspoons unsweetened cocoa powder Dough: Heat milk to 100F to 110F. Pour into the bowl of a heavy-duty mixer, fitted with a paddle attachment; sprinkle yeast and a pinch of the 2 tablespoons sugar over milk. Let sit about 5 minutes. Add remaining sugar and oil; mix until blended. Add 2 cups flour. Beat until smooth. (Dough will be soft.) Add 2 1/2 cups flour and the salt; mix to combine. Replace paddle with a dough hook. Knead until smooth and elastic, about 8 to 10 minutes. If dough is still sticking to sides of bowl and is sticky to touch, add more flour, 1 tablespoon at a time. Resist adding too much flour or dough will be too stiff. After adding about 4 3/4 cups flour, transfer dough to a work surface. Knead by hand. When dough no longer clings to your hand (though it can still feel a bit tacky) you don't need to add any more flour. Resist adding a lot more flour (add only a tablespoon or two). Continue to knead until it is a moderately firm dough. Place in an oiled bowl, turning to grease top. Cover bowl with plastic wrap. Let rise in a warm place for 1 to 2 hours, until doubled in bulk. (To test if dough has doubled, poke a finger in it. If indent remains, the dough is ready for the next step). Filling: Blend together chocolate, sugar, and cocoa; set aside. Shaping: Punch down dough, and work it briefly and gently with your hands to press out bubbles. Divide dough in half; cover and let rest for 10 minutes. Lightly grease two 8 x 4 x 2 1/2" loaf pans; line bottoms with parchment paper. On a very lightly floured work surface, roll one portion of dough into a 16 x 7" rectangle; with a short side of rectangle facing you, sprinkle half of the chocolate mixture over lower two-thirds of the dough, leaving an inch border free of filling. Beginning with short side nearest you, roll up jelly-roll fashion; pinch seam to seal and keep chocolate filling from bubbling out (it's not necessary to pinch the ends closed). Place seam-side down in prepared pan. Repeat with the remaining dough. Sprinkle flour lightly over top of each loaf. Cover lightly with a cloth towel and set aside in a warm place until doubled in bulk, about 45 to 60 minutes. Adjust rack in lower third of oven; preheat oven to 375F. Bake for about 45 minutes, or until golden brown and loaves sound hollow when tapped. Remove the loaves from pans to cooling racks. Let cool for at least 2 hours before slicing (with a serrated knife). Yields 2 loaves Source: ""The Simple Art of Perfect Baking"" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 2g Fat (19.2% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 136mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Serving Ideas : Enjoy this bread plain or with butter, or make sandwiches of peanut butter and thinly sliced bananas, or whipped cream cheese. NOTES : The dough is rolled out on a floured board, then sprinkled with a mixture of grated chocolate, sugar, and cocoa powder, and rolled into a loaf. Enjoy this bread plain or with butter, or make sandwiches of peanut butter and thinly sliced bananas, or whipped cream cheese. To freeze for up to 2 weeks, wrap each loaf tightly in plastic wrap, slip into a plastic baggie and overwrap with aluminum foil. To defrost, remove loaf from freezer and let come to room temperature in its original wrapping. To refresh the bread, unwrap, and bake in a 300F oven until it feels warm to the touch, about 10 to 15 minutes. PER SLICE (18 per loaf): 100 calories, 2 g protein, 17 g carbohydrate, 3 g fat (1 g saturated), 2 mg cholesterol, 137 mg sodium, 0 fiber. --------------- MESSAGE bread-bakers.v110.n002.4 --------------- From: Peter Robinson Subject: susan betancourt Date: Wed, 13 Jan 2010 03:54:13 -0700 Hi, I am looking for a way to contact susan betancourt who was a member of this list in the past. She sent me her recipe for sourdough rye bread that works very well. My computer crashed and I lost her email address. Any way that someone can help me will be very much appreciated. Perhaps Susan is reading this message. My email address is robenco@commspeed.net. thanks in advance for your assistance. Peter Robinson Rancho Verde Natural Foods --------------- MESSAGE bread-bakers.v110.n002.5 --------------- From: Bill Heffron Subject: Whole Wheat / Whole Grain Bread Date: Thu, 14 Jan 2010 05:50:24 -0600 I believe this subject was visited a year or two ago - but I wasn't ready to pay attention, but hoping now to get more information. I simply don't know what constitutes whole wheat bread vs whole grain bread. Many books I reference will label a bread whole grain and then call for xx amount of whole wheat flour. Can someone provide a definition for me. Along those same lines I would love comments on how bakers are using various whole wheat flours. The last few years I have been using mostly graham flour in my whole wheat bread (about 50/50 with bread flour), then this past summer I started using a 15% protein whole wheat flour from Sunrise Flour Mill. This fall I finally broke down and purchased some King Arthur Flour - and found it too be significantly different (4% protein) than what I had been using earlier. I'm not suggesting 'better' but certainly different. Any comments on this wide range of flours would be helpful. I like the results of all these choices - just hope to better understand what I'm doing. A pet peeve is to present a brown bread as 'healthier', because it is brown, but it may only have one cup of oats the rest AP flour and the coloring comes from something like molasses. Bill --------------- MESSAGE bread-bakers.v110.n002.6 --------------- From: "Joyce Esfeld" Subject: "wrinkled" loaf top Date: Fri, 15 Jan 2010 06:25:40 -0600 Solution: I have been judging yeast breads at county and state fairs for 25 yrs, and bake bread 2-3 times a week. Those that taught me evaluation techniques always said that wrinkling on a loaf top was caused by cooling in a draft or cooling too rapidly. (375F to cool room temp) Think about human skin. When you are very cold, your skin contracts and your ring slips around easily. My loaves have always wrinkled, so I tested this by taking a loaf out of the oven & immediately moving it outside on a 100F degree day without a breeze. It still wrinkled a little. Later I ran into a professional baker with a Baking Science degree. She said that if the crust is tender you always have wrinkling. If the wrinkles are more than the average, you might try cooling in a warmer, draft free location. This baker totally changed my thinking. I now expect a tender crust when I see wrinkling. You did not tell us the recipe and technique, but I am guessing you are not talking about a crusty artisan style loaf, but instead, a soft American style bread loaf. Joyce --------------- END bread-bakers.v110.n002 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved