Date: Mon, 29 Nov 2010 05:01:18 GMT -------------- BEGIN bread-bakers.v110.n040 -------------- 001 - Lou Kerns Subject: Re: No Kneed Bread Date: Mon, 22 Nov 2010 00:32:59 -0800 (PST) Pyrex suggests glass to me. Have you tried it in an iron dutch oven? My ex swore by her Pyrex cookware, but I couldn't cook with them. They heated differently than the steel and iron I am used to. Just a suggestion. Lou --------------- MESSAGE bread-bakers.v110.n040.2 --------------- From: Michael Arnoldi Subject: Poboy bread Date: Mon, 22 Nov 2010 07:09:41 -0500 Does anyone have the recipe for true Louisiana Poboy bread ? Thanks in advance Mike arnoldi --------------- MESSAGE bread-bakers.v110.n040.3 --------------- From: Jeffrey Gerlach Subject: re: anise seed rolls Date: Mon, 22 Nov 2010 07:43:39 -0600 I'd like to know why the rolls get dipped briefly into boiling water before baking, i.e. what difference does that make in the finished rolls? Thanks in advance. [[Editor's note: We don't know and we can't find any other recipe that calls for this. Anyone have any ideas?? -- Reggie]] --------------- MESSAGE bread-bakers.v110.n040.4 --------------- From: Lawrence Klevans Subject: Panttonne for Christmas Date: Mon, 22 Nov 2010 12:42:21 -0500 Panettone This is a bread machine recipe for traditional Italian fruit bread. It comes from the DAK gourmet Gazette. It works very well in the Breadman Ultimate Machine. 1 cup very warm water 5 Tablespoons of Sugar 5 Tablespoons of butter or margarine, softened or melted 3 Tablespoons non-fat dry milk 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 teaspoon almond extract 1 egg 3 cups of bread flour 1 package or 2 1/2 teaspoons regular yeast 2 Tablespoons pine nuts 3 tablespoons dried or candied fruit 1/2 cup raisins soaked in rum or water and well drained I use the 2.0 pound nut and fruit bread setting with a light crust. Also I load the pine nuts into the dispensing tray and push the "Extra" button to have the nut dispenser open. When the dispenser opens, about 8 minutes before the end of the kneading cycle, I add the candied fruit. Three minutes later I add the raisins. The bread comes out of the machine very soft and needs to cool on a rack for about 30 minutes. Larry Klevans --------------- MESSAGE bread-bakers.v110.n040.5 --------------- From: "David Topper" Subject: No-Knead bread problem Date: Mon, 22 Nov 2010 18:23:09 -0600 This works for me: Use a cast iron pot for baking, place it in the oven (without the lid) until reaching 475 - 500F. Dump the risen bread along with the parchment paper into the pot. CAREFUL: the pot is HOT!!! Seal with aluminum foil and put on the cold lid. Turn down oven temp to 450F. Bake 30 minutes with lid. Then 30 minutes without lid. Shut off oven, open door, and let the bread cool in the cooling oven. David Topper Winnipeg, Canada --------------- MESSAGE bread-bakers.v110.n040.6 --------------- From: Andy Nguyen Subject: Re: No Kneed Bread Date: Wed, 24 Nov 2010 15:39:24 -0500 (EST) "Haldas" wrote: >I have baked several no kneed breads and most were not baked >properly. The bread is moist and sticking in the temperature probe >does not come out clean. The recipe calls for baking at 450F. for 50 >minutes then the cover is removed and baked an additional 10 - 15 >minutes. The crust is great with open crumb but with sticky dough. > Any suggestions? Try, try again? :) Seriously though, 50 minutes seem way too much time to bake covered. From my notes of the last time I baked no-knead bread, I removed the lid after 15 minutes and lowered the temperature to 400F, then after another 10 minutes, I removed the loaf from the pan & put it directly on quary tiles & lowered temperature to 300F for another 15 minutes. My notes sez the resulting loaf has crumb with "not so many holes: kinda like my usual ciabatta!" and crust "nice, crispy, a bit too thick". My hydration is just a little dryer than yours: 15.5 ozs of flour (a tick less than three cups) and 1 1/2 cup of water (12 ozs). I would recommend more uncovered baking time and lower temperature when uncovered to allow for longer baking time. Andy Nguyen --------------- MESSAGE bread-bakers.v110.n040.7 --------------- From: Reggie Dwork Subject: Christmas Banana Bread Date: Wed, 24 Nov 2010 21:04:27 -0800 I would like to make a request of all of you. How about sending in holiday bread recipes. Do you give loaves of bread as gifts?? Please send in the recipes. Here is one of mine. * Exported from MasterCook * Christmas Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- or margarine 1 cup sugar 2 eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups mashed ripe bananas 1/2 cup chopped walnuts 1/2 cup semisweet chocolate chips 1/4 cup chopped maraschino cherries 1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; gradually add to creamed mixture. Beat in the bananas just until combined. Stir in the walnuts, chocolate chips and cherries. 2. Pour into a greased 9-in. x 5" x 3" loaf pan. Bake at 350F for 70-80 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Original Recipe Yield 16 servings Source: "allrecipes.com" Start to Finish Time: "1:30" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 235 Calories; 10g Fat (38.5% calories from fat); 4g Protein; 34g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 182mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates. --------------- END bread-bakers.v110.n040 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved