Date: Mon, 20 Sep 2010 08:32:22 GMT -------------- BEGIN bread-bakers.v110.n031 -------------- 001 - Jeff Dwork Subject: Re: Gluten Confusion Date: Sun, 12 Sep 2010 13:42:15 -0700 (PDT) The recipe wants "vital wheat gluten", which is nearly pure gluten protein. You can get it from King Arthur and Bob's Red Mill, among others. To be sure you're getting the right thing, check the nutritional information: KA vital wheat gluten: 7 grams of protein per 9 gram serving = 77% KA organic high gluten flour (described as "14% protein"): 4 g protein per 30 g serving = 13.3% Jeff --------------- MESSAGE bread-bakers.v110.n031.2 --------------- From: sueherm@pacbell.net Subject: Re: Gluten Date: Mon, 13 Sep 2010 10:18:35 -0700 (PDT) Hi Cindy, Yes, Whole Foods labels their gluten as gluten flour. Another term you might see is vital wheat gluten. And I have a package from Bob's Red Mill called vital wheat gluten flour. If you're ever unsure, look at the protein, it should be very high. According to my BRM package it has 23 grams of protein per 1/4 cup of dry gluten. (I'm vegan, we regularly use gluten as the key ingredient in a protein food called seitan.) FYI, to approximate bread flour you can add 1 teaspoon of gluten per cup of unbleached flour. Namaste Sue --------------- MESSAGE bread-bakers.v110.n031.3 --------------- From: "pedrothethird@qwest.net" Subject: Re: Sicilian Bread Question Date: Mon, 13 Sep 2010 13:37:01 -0400 In Response to Marsha's question. >In looking through my recipes for Muffaletta, one of them has the >following statement: > >The Bread: Muffuletta is actually a Sicilian word for a special >round loaf of bread, baked so that the center is hollow and can be stuffed... > >They go on to say to just use a 10" round loaf and hollow out the >center yourself. > >My question: I realize I'm an amateur bread baker, but I've never >heard of a bread that can be baked so that it has a hollow center. >Is there such a bread? Dear Perplexed Hole Finder, Breads with a hole in the middle are quite common, Indian Fry Bread probably being the most well known. Most of the time the holes in the middle are to allow evil spirits to escape. And, yes, I'm serious as a heart attack. You might want to pick up Betsy Oppeneer's book "Celebration Breads From Around the World." I believe several of the recipes in there have evil spirit escape hatches. Btw I'm kinda partial to that book as I was a recipe tester. Anywho, I hope you enjoy the book and enjoy baking as much as I do. Pedro. --------------- MESSAGE bread-bakers.v110.n031.4 --------------- From: "pedrothethird@qwest.net" Subject: Wheat Gluten Confusion Date: Mon, 13 Sep 2010 13:55:13 -0400 In response to Cindy's question concerning "Wheat Gluten" Dear Seeker of Gluten, That guy at Whole Foods apparently is not a baker. You were looking for "Vital Wheat Gluten" which is a far cry from gluten flour. Gluten flour is a flour with higher gluten content for making bagels. You need "vital wheat gluten" you can find it in almost any grocery store either by the flours or in the natural/organic sections. The most popular brand in my experience is Hodgson Mills. You can google it and find a pic. Basically VWG will help your bread keep its shape after baking versus rising nicely and then collapsing upon cutting. If you do facebook you may want to check out Danny Klecko and Kim Ode's Baking 101 group. I love this group and will never leave it, but the FB group is another wonderful resource. Enjoy. Pedro --------------- MESSAGE bread-bakers.v110.n031.5 --------------- From: Dave Glaze Subject: Re: no knead Date: Mon, 13 Sep 2010 10:58:55 -0700 You might also want to check out this website which has a recipe and video for no knead bread: http://www.breadtopia.com/ Cheers, Dave --------------- MESSAGE bread-bakers.v110.n031.6 --------------- From: John Hileman Subject: Answers to questions - maybe Date: Tue, 14 Sep 2010 08:35:05 -0400 To Cindy Smith, who asked about a recipe that calls for gluten. Is it possible the recipe was calling for Vital Wheat Gluten? Examples can be found on Amazon. http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=gluten&x=17&y=19&ih=5_0_0_1_0_0_0_0_0_1.111_132&fsc=-1&ih=5_1_0_0_1_0_0_0_0_1.111_280&fsc=-1 To Celene Valentine, who asked about raising bread in the fridge. I can't speak about all bread recipes, but I have made regular white bread and put it in the fridge for its final rise in a loaf pan. I have also done this for sticky buns. --------------- MESSAGE bread-bakers.v110.n031.7 --------------- From: Reggie Dwork Subject: Shabbat Challah Date: Thu, 16 Sep 2010 17:13:34 -0700 Shabbat Challah Recipe By : Serving Size : 60 Preparation Time :0:45 Categories : Bread-Bakers Mailing List Breads Ethnic Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons active dry yeast 4 cups warm water 2 tablespoons salt 1/2 cup white sugar 1 cup vegetable oil 4 eggs 12 cups all-purpose flour 1 egg 3 tablespoons water 1/2 teaspoon vanilla extract -- or vanilla sugar 1/4 cup sesame seeds 1. In a large bowl, sprinkle the yeast over the water. Let stand for about 5 minutes to dissolve the yeast. Stir in the salt, sugar, oil and 4 eggs until well blended. Gradually mix in the flour. When the dough becomes too stiff to stir, turn it out onto a floured surface and knead for 8 to 10 minutes. Place dough underneath the bowl to rise until double. Or, you can place the dough in the bowl, and cover with a towel. 2. Punch down the dough, and divide into 6 or 8 even pieces depending on what shape you want. Remember to take a small piece off and make a blessing (Jewish law). Roll the pieces into ropes. Braid into two loaves, or one really big 6 piece braid - but only if your oven is large enough. Or, you can make the spiral shape challahs out of each rope. Tuck the ends under, and place on a baking sheet to rise until your finger leaves a small dent when you gently poke the bread. 3. Preheat the oven to 400F (200C). Whisk together the remaining egg, water and vanilla sugar. Brush over the tops of the loaves. Sprinkle sesame seeds over the top. 4. Bake for 35 to 40 minutes in the preheated oven, until the bread is deep golden brown. Wrap the small piece of dough that was blessed in aluminum foil, and burn in the oven as an offering while the other loaves are baking. Amount Per Serving Calories: 141 | Total Fat: 4.6g | Cholesterol: 18mg Description: "This can make 6 regular sized loaves, or two large braided loaves."" Source: "allrecipes.com" Start to Finish Time: "1:30" Per Serving (excluding unknown items): 141 Calories; 5g Fat (29.7% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol; 220mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n031.8 --------------- From: Reggie Dwork Subject: Sy's Challah Date: Thu, 16 Sep 2010 17:23:19 -0700 Challah, Sy's Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup sugar 1 tablespoon salt 1/4 cup vegetable oil 1 1/4 cups warm water 2 packages active dry yeast -- (.25 oz) 3 eggs 6 cups all-purpose flour 1 egg 1 tablespoon poppy seeds -- optional 1. Place sugar, salt, and oil in either a mixing bowl for an electric mixer with a dough hook or any large bowl. Add hot water, and stir to dissolve the sugar and salt. Stir in yeast, and let stand until mixture gets foamy. Add slightly beaten eggs. 2. If using an electric mixer, add 4 1/2 cups of flour to the yeast mixture. Mix until flour is mixed in, and dough gets stringy. This stringiness indicates that the gluten has developed. Continue to add flour until dough is all on dough hook; 1 or 2 cups is usually sufficient. Let hook continue to knead for several minutes. Dough should be smooth and elastic. To knead by hand, stir 4 1/2 cups of flour in to the yeast mixture. Turn soft dough onto lightly floured surface, and work in 1 to 2 cups of flour. Knead until smooth and elastic, about 8 to 10 minutes. 3. Place dough into a greased bowl, and turn several times to coat the surface. Cover bowl with a damp cloth. Let dough rise until doubled in bulk. Punch down after first rising, and allow to rise a second time. The first rising is about 1 hour, the second about 45 minutes. Two risings makes for a better bread, but if time is a problem just do one. 4. Divide dough in half, and divide each half into three or four equal parts. Make two braids, and place both breads on a greased baking sheet. Cover, and allow to rise until doubled. Brush with beaten egg. Sprinkle with poppy seeds, if desired. 5. Bake at 350F (175C) for 35 minutes until golden brown. Allow loaves to cool on a wire rack. Amount Per Serving Calories: 158 | Total Fat: 3.6g | Cholesterol: 35mg Description: "Virtually fail-proof recipe designed for ease of preparation and maximum flavor. NOT sweet, but may be sweetened by using 1/2 cup sugar instead of 1/4 cup."" Source: "allrecipes.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 158 Calories; 4g Fat (20.8% calories from fat); 5g Protein; 26g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 280mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n031.9 --------------- From: Reggie Dwork Subject: Bread Machine Challah Date: Thu, 16 Sep 2010 17:43:57 -0700 Bread Machine Challah for Shabbat and Festivals Recipe By : Serving Size : 10 Preparation Time :0:15 Categories : Bread Machine Bread-Bakers Mailing List Breads Ethnic Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup warm water -- (110F/45C) 1 1/2 teaspoons salt 2 tablespoons sugar 1/4 cup pareve margarine 3 cups bread flour 1 egg 2 1/4 teaspoons bread machine yeast 1 egg 1 tablespoon water 1/8 teaspoon vanilla extract 1. Place the warm water, salt, sugar, margarine, egg, bread flour, and yeast in the pan of a bread machine in that order, set the machine to the dough setting, and start the machine. 2. When the dough cycle of the machine is finished, place the dough on a floured surface. Divide the dough into 3 pieces, and roll them into ropes about the thickness of your thumb and about 12" long. Ropes should be fatter in the middle and thinner at the ends. Pinch 3 ropes together at the top and braid them. Starting with the strand to the right, move it to the left over the middle strand (that strand becomes the new middle strand.) Take the strand farthest to the left, and move it over the new middle strand. Continue braiding, alternating sides each time, until the loaf is braided, and pinch the ends together and fold them underneath for a neat look. 3. Grease a baking sheet, or line with parchment paper, and place the braided challah on the prepared sheet. Cover the loaf with a plastic bag to prevent drying out, and let rise in a warm place until doubled in bulk, about 1 hour. 4. Preheat oven to 350F (175C). Whisk together 1 egg, 1 tablespoon of water, and vanilla in a small bowl, and brush the glaze on the challah. Sprinkle with optional toppings (see footnote). 5. Bake in the preheated oven until golden brown and the loaf sounds hollow when tapped, 35 to 40 minutes. Footnotes Cook's Notes Toppings: Sesame or poppy seeds for Shabbat Sugar for Rosh Hashanah Chocolate or rainbow sprinkles for Simchas Torah Amount Per Serving Calories: 215 | Total Fat: 6.2g | Cholesterol: 42mg Source: "allrecipes.com" Start to Finish Time: "3:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 2g Fat (8.9% calories from fat); 6g Protein; 33g Carbohydrate; trace Dietary Fiber; 42mg Cholesterol; 336mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. NOTES : Recipe is written for a bread machine that makes 1.5 pound (700 gram) loaves. NOTE: Do NOT bake this dough in the machine. Use only the dough/pasta setting. There is too much fully-risen dough for the machine to accommodate. " --------------- MESSAGE bread-bakers.v110.n031.10 --------------- From: Reggie Dwork Subject: Braided Egg Bread Date: Thu, 16 Sep 2010 17:54:59 -0700 * Exported from MasterCook * Braided Egg Bread Recipe By : Serving Size : 60 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Ethnic Holidays Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 packages active dry yeast -- (.25 oz) 1/2 cup warm water -- (110F/45C) 2 cups hot milk 1/2 cup sugar 1/2 cup butter 2 teaspoons salt 1/2 cup water 5 eggs 11 cups all-purpose flour 1 egg 2 tablespoons sesame seeds 1. Proof yeast and 1/2 cup warm water in a large mixing bowl. 2. Combine hot milk, sugar, butter, salt, and 1/2 cup water in a medium bowl. Cool to 110F. 3. In small bowl, slightly beat 5 eggs, then add to cooled milk mixture. Add milk mixture to yeast mixture. Add 2 cups flour and beat until smooth. Slowly add remaining flour until it forms a stiff dough. Knead on a floured board for 10 minutes (5 minutes with a bread hook). Place in a large glass or plastic bowl lightly greased. Turn dough over to grease both sides. Cover and let rise in a warm, dark place until doubled in volume, approximately 60 minutes. 4. Punch down, cover, and let rise again until double, approximately 30 minutes. 5. Punch again, and form into three parts. Form each part into a 20-inch roll. Braid rolls on a large, greased cookie sheet. Cover and let rise until doubled. 6. Lightly beat remaining egg and brush loaf. Sprinkle with sesame seeds. Bake in preheated 350F (175C) oven for about 55 minutes until nicely browned. May be made into two regular sized loaves. Reduce baking time slightly. Footnotes British English recipe for Plaited Brioche. French recipe for Brioche tressee. Australian recipe for Braided Brioche. Amount Per Serving Calories: 117 | Total Fat: 2.6g | Cholesterol: 26mg Source: "allrecipes.com" Start to Finish Time: "3:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 118 Calories; 3g Fat (20.7% calories from fat); 3g Protein; 20g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 98mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n031.11 --------------- From: Dave Jimenez Subject: RE: gluten Date: Mon, 13 Sep 2010 12:10:25 -0400 >From: Cindy Smith >Subject: Re: Gluten >Date: Sat, 11 Sep 2010 17:49:11 -0400 > >I went to three grocery stores looking for gluten, and finally, at >Whole Foods, some guy directed to to gluten flour, which he claimed >is what I was looking for. Is that what I need? Sounds like the stuff at Whole Foods is "High Gluten flour". Whereas your recipe appears to call for pure gluten (which has been washed out of flour for commercial baker usage mostly). Also known as Vital Wheat Gluten. It is the pure protein (glutenin / gliadin forming) of wheat flour without the bran (skin) & endosperm (starchy white) of the kernel. I buy it by 45,000 lbs truckloads but haven't really seen it at the grocery store! I know it can be pricey for home usage at over $10 for just 2-4 lbs. Good luck finding it. :) Dave --------------- END bread-bakers.v110.n031 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved