Date: Sun, 25 Jul 2010 06:14:22 GMT -------------- BEGIN bread-bakers.v110.n024 -------------- 001 - Jeffrey Gerlach - Pita on the grill 005 - "Gabriel Filoy" Subject: Pizza on the grill & ..... Date: Sat, 17 Jul 2010 08:02:14 -0500 Judith, After I roll out my dough on a floured board, I slide it on to a peel generously (but not heavily) dusted with corn meal. Sauce and topping are added, while occasionally gently shaking the peel to make sure the pizza is still "loose", after which it slides easily on to the preheated unglazed floor tiles in my grill. Also a tip to anyone who uses a docker on their dough before applying toppings. For years I pressed down firmly when running the docker across the dough, basically putting holes through it. That allowed sauce or other liquid to flow through and under the dough, resulting in a pizza stuck to the board or peel. I realized a while back that I really didn't need to press so hard on the docker since all I was trying to do was to keep the dough from bubbling up on the top. So I started running the docker over the pizza very lightly, merely piercing the top of the dough, which has worked perfectly. No more pizzas stuck on the peel, and no big bubbles in the finished pizza. --------------- MESSAGE bread-bakers.v110.n024.2 --------------- From: "Linda Michaluk" Subject: Re: pizza on the grill Date: Sat, 17 Jul 2010 07:40:18 -0700 Hi all - re: pizza on the grill To stop the dough from sticking to your peel, try using rice flour (either white or brown). It has a grainier consistency, and of course, no gluten, so even a very hydrated dough will not stick. Cheers Linda --------------- MESSAGE bread-bakers.v110.n024.3 --------------- From: Guy Snape Subject: Re: Pizza on the grill Date: Sat, 17 Jul 2010 23:14:14 +0100 >From: Judith Mayberry >Subject: Pizza on the Grill...like Lois Omdahl >Date: Sun, 11 Jul 2010 15:25:56 -0700 >I use a 14" cast iron griddle with the Flay recipe for dough rounds. >Lois uses a 12" skillet, so we are doing the same thing. I agree, >the recipe makes four lady-size pizzas just perfectly. > >My big problem is getting the very thin dough round off the board >and laying it in the pan to brown--it looks like a surreal shape >because gravity makes the dough deform when you pick it up. > >Next time I'll try to lay the shaped dough on a floured peel and >slide it onto the hot griddle. I like it thin and even showing a >"window pane" thinness. The heat of the cast iron cooks it >immediately and the fillings never leak through. Any suggestions on >how to get very thin dough into the hot pan are welcome! The thing you need is called a super peel (www.superpeel.com) it works perfectly and does exactly what you need. I wouldn't be without mine. >I can recommend distributing razor-thin slices of garlic over the >toppings, and a shake of crushed red pepper flakes (if you haven't >brushed the dough with chili oil). I second the thinly sliced garlic + chili flakes recommendation - combine with buffalo mozzarella (if you can get it) & a drizzle of olive oil, put them under the broiler until the cheese is bubbling, then scatter with a good handful of fresh basil leaves and you're in pizza heaven. For maximum flavour, let the base cook really thoroughly in the pan - the char is what gives it the depth of flavour, so err on the side of burnt rather than undercooked. - guy (For more about the cast iron pan method of making pizza, have a look at my site http://www.breadsecrets.com/pizza.html) --------------- MESSAGE bread-bakers.v110.n024.4 --------------- From: Judy L Subject: Pita on the grill Date: Sat, 17 Jul 2010 21:41:31 -0700 (PDT) Ok, maybe Judith and Lois can help me? I just bought a 10" round flat cast iron pan. Would love to use it on the grill. I tried making pita on it and just burned it. Maybe the heat was too high? Maybe I cooked it too long? Do you heat the pan on the grill first? How high is your temp on the grill? Do you close the lid? How long do you cook it? Do you put toppings on right away or later on? Appreciate any help you can provide. Thanks so much, Judy --------------- MESSAGE bread-bakers.v110.n024.5 --------------- From: "Gabriel Filoy" Subject: Dough machines Date: Mon, 19 Jul 2010 15:23:24 -0600 About 5 years ago I bought a dough machine I have been using since and is still working perfect this is an Eclipse Dimension 2000. I wonder if there are new machines out in the market today that anyone can recommend. Gabriel Filloy San Jose, Costa Rica gabriel@prumisa.com [Editor's note: Here is a link to a review of this (now discontinued) mixer: http://www.breadmachinedigest.com/reviews/stand-mixer-reviews/eclipse-dimension-2000-mixer.php ] --------------- MESSAGE bread-bakers.v110.n024.6 --------------- From: Reggie Dwork Subject: Almond Banana Chocolate Muffins Date: Mon, 19 Jul 2010 18:51:04 -0700 * Exported from MasterCook * Almond Banana Chocolate Muffins Recipe By :By: Almond Board of California Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chicken/Turkey Chocolate/Cocoa Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 14 ounces banana quick bread and muffin mix -- such as the Pillsbury(r) brand 1 cup water 2 eggs 1/4 cup vegetable oil 1/4 cup cinnamon-flavored applesauce 1 medium banana -- diced 1 cup sliced California Almonds -- divided 3/4 cup semisweet chocolate chips -- or chopped dark chocolate Preheat oven to 400F. Prepare a muffin tin with paper liners. Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds. Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days. Description: ""These quick banana muffins have chocolate chips and a crunchy topping of California Almonds."" Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 15g Fat (66.9% calories from fat); 4g Protein; 12g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Amount Per Serving Calories: 292 | Total Fat: 13.7g | Cholesterol: 35mg --------------- MESSAGE bread-bakers.v110.n024.7 --------------- From: "Werner Gansz" Subject: Deep Brown Bread Crust Date: Tue, 20 Jul 2010 11:21:53 -0400 A few months ago (years ago?... time flies when you get old) Mike Avery suggested here that free-standing breads should be baked until the crust is a deep brown color to bring out a fully caramelized flavor. There was some disagreement and confusion as to whether he was suggesting that the crust should be "burned". I've been baking deep brown crusts for several years but rather than taking pictures of my breads, which usually have lots of cosmetic flaws (I'm a lousy bread loaf shaper and a really lousy slasher) the link below is to a picture that I took at a farmer's market display for Red Hen Breads, a baker here in central Vermont. http://wernerg.smugmug.com/Vermont/Mad-River-Valley/DSC0368ff/941285827_oHCeo-X2.jpg Note the color of most of the crusts, some are actually a bit burned by design. Red Hen's breads are delicious; their crusts are thick, chewy and have a nutty sweetness from the caramelized sugars created by long fermentation and the deep bake. If your free-standing loaves don't look like these, I think you are missing out on a lot of flavor. Bake them a little hotter and little longer than most recipes suggest. A bit of "almost black" on the lip of the slash isn't a bad thing. Happy baking Werner --------------- MESSAGE bread-bakers.v110.n024.8 --------------- From: Kathleen Subject: Sunshine Zucchini Bread (Summer Version) Date: Thu, 22 Jul 2010 06:37:18 -0400 * Exported from MasterCook * Sunshine Zucchini Bread (Summer Version) Recipe By :King Arthur Flour Company Serving Size : 0 Preparation Time :0:00 Categories : Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup zucchini purée* -- (8 ounces) 6 tablespoons unsalted butter -- (3/4 stick, 3 ounces) 2 large eggs 1/4 cup sugar -- (1 3/4 ounces) 1 1/2 teaspoons salt 6 tablespoons raw wheat germ -- (1 1/8 ounces) 1/2 cup whole-wheat flour -- (2 1/2 ounces) 3 1/2 cups unbleached bread flour -- ** 2 1/4 teaspoons instant yeast * Made from 1 cup peeled, seeded zucchini chunks or two small tender zucchini, puréed with 1/4 cup water. ** 3 1/2 to 4 cups = 14 7/8 to 17 ounces Does your family hate zucchini and avoid it at all costs, yet you want them to eat it? Do you have zucchini in your garden that have turned into baseball bat/club-sized monsters? This is the recipe for you: it's a lovely, golden-colored yeast bread that slices well for sandwiches. It's not at all like the dark, spicy, sweet quick bread that we're all familiar with. Because you peel and seed the zucchini, then purée it, it's undetectable even to the pickiest zucchini hater. When my zucchini get too big, I make a purée using my blender, adding the water first and then the peeled, seeded zucchini, blending until smooth. If you want to keep the squash a secret ingredient, peel off all the green. If the zucchinis are left unpeeled, you get a light green bread. I freeze the purée in 1-cup portions, so that we can have this bread all year 'round. It's too good to limit it to just the summer. In the summer, I usually make one loaf at a time in my bread machine because the house stays cooler that way, but in the winter I like to make a larger (three-loaf) batch by hand; it freezes well. I've listed both versions (see Snowflake Zucchini Bread (Winter Version). - Mary Tinkham Put all the ingredients into the pan of your bread machine in the order the manufacturer recommends. Start with the smaller amount of flour. Program the machine for basic or white bread, and press start. Check the dough after about 10 minutes of kneading, adding more flour or water as needed to make a smooth ball of dough. Continue the cycle, removing the bread when it's done and turning it out onto a rack to cool. Yield: 1 large loaf, 16 slices. Nutrition information per serving (1 large slice, 50g): 123 cal, 1g fat, 5g protein, 23g complex carbohydrates, 2g dietary fiber, 27mg cholesterol, 209mg sodium, 116mg potassium, 15RE vitamin A, 1mg vitamin C, 2mg iron, 7mg calcium, 80mg phosphorus. Source: "The Baking Sheet, 2004 Summer (Vol. XV, No. 5), page 13" Copyright: "(c) 2004 King Arthur Flour, Inc. ISSN 1087-3600" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v110.n024.9 --------------- From: Kathleen Subject: Snowflake Zucchini Bread (Winter Version) Date: Thu, 22 Jul 2010 06:37:47 -0400 * Exported from MasterCook * Snowflake Zucchini Bread (Winter Version) Recipe By :King Arthur Flour Company Serving Size : 0 Preparation Time :0:00 Categories : Breads Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 cups unbleached all-purpose flour -- * 1 cup whole-wheat flour -- (5 ounces) 4 1/2 teaspoons instant yeast 3/4 cup sugar -- (5 1/4 ounces) 1 tablespoon salt 3/4 cup raw wheat germ -- (2 1/4 ounces) 2 cups zucchini purée** -- (1-pound) 3/4 cup unsalted butter -- (1 1/2 sticks, 6 ounces) 4 large eggs * 7 to 8 cups = 1 pound, 13 3/4 ounces to 2 pounds, 2 ounces ** 2 cups zucchini plus 1/2 cup water, puréed. See companion recipe: Sunshine Zucchini Bread (Summer Version). In a large mixing bowl, combine 2 cups of the all-purpose flour, the whole-wheat flour, yeast, sugar, salt, and wheat germ; mix well. In a saucepan, heat the zucchini purée and butter just until warm to the touch (100F). Add, along with the eggs, to the flour mixture. Blend at low speed for 1 minute, then beat for 3 minutes at medium speed. By hand, gradually stir in enough all-purpose flour to make a firm dough. Knead on a lightly floured surface until smooth, 5 to 8 minutes; or knead in an electric mixer, using the dough hook. Place the dough in a greased bowl, and turn it over to grease the top. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours. Gently deflate the dough and divide it into three pieces. Shape each into a loaf. Place in greased 8 1/2 x 4 1/2-inch loaf pans. Cover and let rise until the dough crowns nicely over the top of the pan, about 45 minutes. Bake the bread in a preheated 375F oven for 25 to 30 minutes, until it's golden brown. The bread should reach an internal temperature of 190F. Remove it from the oven, and turn the loaves out of their pans onto a rack to cool. Yield: 3 loaves, 16 slices each. Nutrition information per serving (1 small slice, 38g): 97 cal, 3g protein, 16g complex carbohydrates, 3g sugar, 1g dietary fiber, 18mg cholesterol, 139mg sodium, 76mg potassium, 10RE vitamin A, 1mg iron, 5mg calcium, 52mg phosphorus. Source: "The Baking Sheet, 2004 Summer (Vol. XV, No. 5), page 13" Copyright: "(c) 2004 King Arthur Flour, Inc. ISSN 1087-3600" Yield: "3 loaves" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v110.n024 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved