Date: Sun, 14 Nov 2010 08:54:08 GMT -------------- BEGIN bread-bakers.v110.n038 -------------- 001 - John Hileman Subject: Reply to David Marshall, Instant vs. Active Dry Date: Mon, 08 Nov 2010 10:11:50 -0500 Regarding using instant yeast vs. active dry yeast, I only use instant yeast. I use the same method Mr. Marshall mentions, mixing dry ingredients, including instant yeast, first, then adding the liquid. I use a bread machine to do the heavy work (I don't have a stand mixer). I find for a standard loaf of bread, just one teaspoon of instant yeast is sufficient. Many years ago, I too used active dry, but it is too much work to use anymore. Regarding instant yeast, I find buying larger bulk packages much cheaper than buying the small jars at the supermarket. I usually get SAF through e-Bay and store it in the freezer. It will keep for years. I keep a small jar of yeast in the fridge for regular use. --------------- MESSAGE bread-bakers.v110.n038.2 --------------- From: "Allen Cohn" Subject: RE: Instant vs. Active Dry? Date: Mon, 8 Nov 2010 07:21:06 -0800 Hi, David, You can't swap instant for active dry at a 1:1 ratio. Instant has less dead yeast cells in the mix so a particular volume of instant yeast has more live cells than an equal volume of active dry yeast...which is why it *seems* to be more active than active dry. Specifically, · 1 tsp. instant works like 1 1/4 tsp. active dry That's a big difference! Allen --------------- MESSAGE bread-bakers.v110.n038.3 --------------- From: lobo Subject: Re: kefir Date: Mon, 08 Nov 2010 09:10:23 -0700 >From: "indianabob" >Anyone have a good source of information on using kefir in breadmaking? Just throw some in and reduce your liquid by an equivalent or lesser amount. Lobo --------------- MESSAGE bread-bakers.v110.n038.4 --------------- From: sueherm@pacbell.net Subject: re: no-knead cast iron loaf pan Date: Mon, 8 Nov 2010 09:41:26 -0800 (PST) I use a clay baker by La Cloche. It makes more of a french bread loaf, but that works for sandwiches. I rise the dough in a basket lined with parchment. The best prices I've found on the baskets and bakers is here: http://www.breadtopia.com/store/bread-baking-supplies.html Namaste Sue --------------- MESSAGE bread-bakers.v110.n038.5 --------------- From: Dan Haggarty Subject: Re: kefir Date: Mon, 08 Nov 2010 12:54:48 -0500 IMHO, kefir and yoghurt are equivalent from a breadmaking perspective and very similar to milk but with an acidic, sour flavour and slightly lower water content (*). It's useful when making naan and similar flatbreads or when you want a soured slightly enriched dough. Dan (*) See http://www.nal.usda.gov/fnic/foodcomp/search/ for the details. --------------- MESSAGE bread-bakers.v110.n038.6 --------------- From: May F Rolle Subject: Re: Double Dill Bread Date: Mon, 8 Nov 2010 14:40:11 -0500 The double dill bread sound like something I would enjoy How do you think it would be in the bread machine? May Mrolle@juno.com [That recipe won't work in the bread machine. It's not kneaded and uses baking powder. The bread machine would flatten it. I found a similar recipe for the bread machine and included it in this digest. - Jeff] --------------- MESSAGE bread-bakers.v110.n038.7 --------------- From: Kathleen Subject: Old and new bread techniques Date: Tue, 09 Nov 2010 10:59:11 -0500 King Arthur Flour, on their blog, has an interesting article on old and new techniques on bread making. http://www.kingarthurflour.com/blog/2010/08/25/curious-about-yeast-bread-old-traditions-meet-new-techniques/ It answers the question that was just asked about instant yeast and active dry yeast describes many other changes in bread making. I've changed my techniques in the past few years. I buy the big bag of SAF instant yeast from KAF and either mix/knead/first rise in the bread machine or I make bread the Artisan Bread in Five minutes a Day. http://www.artisanbreadinfive.com/ kathleen --------------- MESSAGE bread-bakers.v110.n038.8 --------------- From: Reggie Dwork Subject: Chipotle Cornbread Date: Fri, 12 Nov 2010 07:27:16 -0800 * Exported from MasterCook * Chipotle Cornbread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup cornmeal -- coarsely ground yellow 1 cup all-purpose flour 1 teaspoon sugar 1 teaspoon salt 1 1/2 teaspoons baking powder 4 egg whites -- beaten until lightly stiff 1/2 cup buttermilk 1/2 cup skim milk 6 teaspoons applesauce 1 chipotle chile -- pureed Coat muffin cups or cast iron skillet with cooking spray. Preheat oven to 450 degrees F and preheat cast iron skillets or muffin cups in the oven for 20 minutes. In a mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Fold in the egg, buttermilk, milk, apple sauce, and pureed chipotles. Pour in the batter, approximately three-fourths of the way up. Bake for 25 minutes, or until the cornbread is brown around the edges and firm. Cut each cornbread into 8 wedges. Amount Per Serving: Calories 145 - Calories from Fat 6, Calories From: Fat 4%, Protein 16%, Carbohydrate 80%, Fat 1g, Saturated Fat 0g, Cholesterol 1mg, Sodium 409mg, Total Carbohydrate 29g, Dietary Fiber 0g, Sugars 0g, Protein 6g, - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 145 Calories; 1g Fat (3.8% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 410mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v110.n038.9 --------------- From: Reggie Dwork Subject: Cottage Dill Bread - bread machine Date: Sun, 14 Nov 2010 00:13:57 -0800 Cottage Dill Bread by: S. Beavin [from allrecipes.com] 2/3 cup warm water (110 degrees F/45 degrees C) 2/3 cup cottage cheese 2 tablespoons margarine 3 cups bread flour 1 tablespoon white sugar 1 tablespoon dry milk powder 1 tablespoon dried minced onion 1 tablespoon dill seed 1 teaspoon salt 1 1/2 tablespoons active dry yeast Add ingredients to bread machine in the order suggested by the manufacturer. Use the basic bread cycle. --------------- MESSAGE bread-bakers.v110.n038.10 --------------- From: Jeff Dwork Subject: Re: no-knead cast iron loaf pan Date: Sun, 14 Nov 2010 00:24:45 -0800 In bread-bakers v110.n037, "William S Bowers" asked about a covered cast iron loaf pan for no-knead bread. The author's email wasn't on the message. We'll fix it in the archives. There are some cast iron pans with roughly the right shape - Google products has a seasoned pan from Old Mountain and Amazon has an unseasoned one from Sante Cabin. Neither has a cover, but you could try covering the loaf pan with a cast iron frying pan. Jeff --------------- MESSAGE bread-bakers.v110.n038.11 --------------- From: Lorna Lippes Subject: Re: no-knead cast iron loaf pan Date: Mon, 8 Nov 2010 10:41:03 +0000 I've been baking loaf shaped no-knead breads with La Cloche Clay Baker Oblong. I bought it online at Breadtopia. I always thought that a heavy cast iron dutch oven was the key to no-knead baking. But the results have been outstanding with this relatively light clay baker - great crust, beautiful color. I have had to cut the uncovered baking time down from 15 minutes to 7 minutes. Lorna --------------- MESSAGE bread-bakers.v110.n038.12 --------------- From: dmrogers218@comcast.net Subject: Re: apple banana bread Date: Mon, 8 Nov 2010 13:43:13 +0000 (UTC) 3 pounds sour cream??? [Oops - "tb" -> "lb" - should be 3 tablespoons sour cream. Will be fixed in the archives. - Reggie] --------------- END bread-bakers.v110.n038 --------------- Copyright (c) 1996-2010 Regina Dwork and Jeffrey Dwork All Rights Reserved