Date: Mon, 8 Nov 2010 07:02:40 GMT -------------- BEGIN bread-bakers.v110.n037 -------------- 001 - "indianabob" - Re: ciabbata in Digest bread-bakers.v110.n036 004 - Reggie Dwork Subject: kefir Date: Mon, 1 Nov 2010 02:34:41 -0500 Anyone have a good source of information on using kefir in breadmaking? indianabob --------------- MESSAGE bread-bakers.v110.n037.2 --------------- From: David Marshall Subject: Instant vs. Active Dry? Date: Mon, 1 Nov 2010 07:21:45 -0400 Hi, I'm a relatively recent regular bread baker (last 3 or 4 years), and though I was familiar with active dry yeast from earlier occasional bouts of baking over the previous couple of decades or so, I started using instant yeast this go-round, likely due to the touting of its virtues by Alton Brown in "I'm Just Here for More Food," a nice if somewhat dogmatic introduction to the chemistry of baking. I notice that the majority of recipes on the list specify active dry yeast, and I'm wondering whether that's due to the recipes dating from before the widespread adoption of instant yeast, to the bakers dating from before the widespread adoption of instant yeast, or to an unstated consensus that active dry yeast offers a superior baking experience or a superior result? I'll probably continue using instant yeast in any case, substituting one for one, mixing the yeast with the flour, salt, and other dry ingredients before combining with liquids, and on occasion reducing the number of rises from three to two (this bread, for instance, seems to due better without the second rise: ), but I'd still be interested in hearing other folks comment on the subject. Thanks, Dave --------------- MESSAGE bread-bakers.v110.n037.3 --------------- From: Judy L Subject: Re: ciabbata in Digest bread-bakers.v110.n036 Date: Mon, 1 Nov 2010 11:39:56 -0700 (PDT) The ciabbata recipe calls for a rimless baking sheet. Rather than buy a new baking sheet, would turning a baking sheet upside down work? Or does the baking sheet need the contact of the rack? Judy [[Actually, the baking sheet is only being used as a peel to transfer dough and parchment paper to the baking stone. Any flat thing that works for you is ok. -- Reggie]] >tilt baking sheet to slide loaf with parchment onto back half of stone --------------- MESSAGE bread-bakers.v110.n037.4 --------------- From: Reggie Dwork Subject: Double Dill Bread Date: Thu, 04 Nov 2010 19:46:19 -0700 * Exported from MasterCook * Double Dill Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package yeast 1/4 cup warm water 1/4 cup cottage cheese, lowfat 1 tablespoon sugar 1 tablespoon reduced calorie margarine 1 teaspoon dill seed -- crushed 2 teaspoons fresh dill weed -- minced 1 teaspoon dried onion flakes 1/2 teaspoon salt 1/2 teaspoon baking powder 2 egg whites 2 1/4 cups whole wheat flour -- to 2c Dissolve yeast in warm water. Heat cottage cheese until lukewarm. Remove from heat and add sugar, herbs, margarine, onion, salt, soda, egg whites, and yeast/water. Mix. Add flour gradually to form a stiff dough. Spray a 1-1/2 quart casserole dish with vegetable coating spray. Turn dough into casserole dish and allow to rise in a warm place for 30 to 40 minutes. (Should double in size.) Bake at 350F for 40 to 45 minutes. Serve warm. Source: "gourmetbetty.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 73 Calories; 1g Fat (12.8% calories from fat); 3g Protein; 14g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 114mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n037.5 --------------- From: Reggie Dwork Subject: 2 apple breads Date: Fri, 05 Nov 2010 17:58:20 -0700 There are many varities of apples in the store right now. So make some apple breads with them. * Exported from MasterCook * Apple Banana Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened 1/2 cup brown sugar 1/2 cup granulated sugar 3 eggs 3 tablespoons sour cream 1 banana -- mashed 1 teaspoon vanilla 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 2 apples -- cored and chopped 1/2 cup chopped walnuts Preheat oven to 350F. Cream butter and sugars, and beat in eggs. Stir in sour cream, banana and vanilla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. Makes 1 loaf about 12 slices Source: "pdacookbook plus" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 516 Calories; 36g Fat (61.5% calories from fat); 9g Protein; 42g Carbohydrate; 2g Dietary Fiber; 124mg Cholesterol; 305mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 7 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Apple Bread II Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 2 cups sugar 4 eggs -- beaten 1 cup vegetable oil 1/4 cup sour cream 2 teaspoons vanilla 2 cups chopped apples 1 cup chopped nuts Preheat oven to 350F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. Source: "pdacookbook plus" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 188 Calories; 9g Fat (44.0% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 24mg Cholesterol; 139mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n037.6 --------------- From: "William S Bowers" Subject: no-knead cast iron loaf pan Date: Mon, 01 Nov 2010 15:30:17 -0700 (MST) I enjoy the Lahey no-knead bread and its simplicity of baking in a Dutch oven. However, I would like to make a rectangular loaf for slicing for sandwiches. Since the covered cast iron pots used in the Lahey method are round Dutch oven type all one can achieve is a round loaf. Does anyone know of a source for a rectangular cast iron or cast aluminum bread pan, with cover, that could be used to make a regular sandwich bread loaf ?? Thanks for help. --------------- END bread-bakers.v110.n037 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved