Date: Sat, 14 May 2011 05:52:42 GMT -------------- BEGIN bread-bakers.v111.n020 -------------- 001 - Edgar Rasch Subject: hard crust Date: Sat, 7 May 2011 11:27:24 -0400 Today's first entry was about soft crust, even though the subject line said "hard crust." I am interested in hard crust breads. Hints? --------------- MESSAGE bread-bakers.v111.n020.2 --------------- From: Mike Avery Subject: Re: mixers Date: Sat, 07 May 2011 15:18:09 -0500 "Sandy Krause" said: >I second the recommendation for the Bosch mixer. I can make recipes >using 12 cups of flour and it doesn't strain one tiny bit. When I was running our bakery, we needed a smaller mixer for test batches, icings, frostings and so on. I didn't want to burn out my ancient KitchenAid, so I picked up a used Bosch. It was more solidly built than a current KitchenAids and I had high hopes for it. The German woman I bought it from said she just couldn't get used to it and wanted it out of her kitchen. Shortly thereafter, my staff begged me to get it out of the bakery. After using it, I agreed with them. I feel it overworks and over heats dough, and that the wire whisks are far too fragile. After using for about 2 months, we sold it on eBay. I splurged and got an Electrolux. It is also much better built than current KitchenAids. It handled around 5,000 grams (almost 11 pounds) of dough. And it keeps on going and going and going. I kept it after we shut down the bakery for my home baking and I really like it a lot. Overall, I'd suggest the Electrolux over the Bosch. There are a number of threads about this on The Fresh Loaf. I suggest reading the threads all the way through - the common thread in all of them is the conversion experience. However, more often than not, I just make bread by hand. It's really NOT that hard, especially with the stretch and fold technique. I talk about it at . It is useful for all wheat breads and many rye breads. If you get past about 30 to 40% rye flour, you need the energy a mixer provides. -Mike *Bake With Mike * Mike Avery A Randomly Selected Bread Saying Of The Day: Make do with bread and butter till God brings the jam. - Berber Saying --------------- MESSAGE bread-bakers.v111.n020.3 --------------- From: Rose Beranbaum Subject: question about an outdoor wood burning oven Date: Mon, 9 May 2011 10:49:56 -0400 Has anyone tried out the Fontana Gusto wood-fired outdoor oven from williams sonoma? thanks, rose (levy beranbaum) [ look in the "outdoor grills & ovens" category ] --------------- MESSAGE bread-bakers.v111.n020.4 --------------- From: Reggie Dwork Subject: Cherry-Chocolate Chip Mini Muffins Date: Mon, 09 May 2011 11:12:11 -0700 * Exported from MasterCook * (Breads), Cherry-Chocolate Chip Mini Muffins Recipe By : Serving Size : 24 Preparation Time :0:10 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Chocolate/Cocoa Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour -- plus 1 tablespoon 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter -- (1 stick), melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts 1/2 cup dried cherries -- coarsely chopped Preheat oven to 375F. Mist a 24-cup mini muffin tin with cooking spray. Combine flour, baking soda and salt in a bowl. In a large mixing bowl, mix together butter and brown sugar. Add egg and vanilla and whisk until smooth. Add flour mixture and stir until just incorporated. Stir in chocolate chips, nuts and dried cherries. Spoon some cookie dough into each muffin cup, so dough comes just to tops of cups (cookies won't rise much). Bake until cookies are golden around edges and just set in center, 10 to 12 minutes. Remove tin to a wire rack and let stand 5 minutes before removing cookies to cool completely on rack. PER SERVING (1 COOKIE): 140 Cal., 8g Fat (4g Sat.), 21mg Chol 1g Fiber, 2g Pro., 16g Carb., 86mg Sod. Kitchen Tip Switch the add-ins. Try other fruits, like raisins, currants or chopped dried apricots, instead of the cherries in this versatile recipe. Or toss in dried cranberries and either regular chocolate chips or chopped white chocolate. You can also substitute pecans, almonds or halnuts for the walnuts. Chopped macadamia nuts work well, too, especially with white chocolate. Toffee bits and pecans make another great combination. Yield 24 mini muffins Source: "allyou.com May 21, 2010" Start to Finish Time: "0:12" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 135 Calories; 8g Fat (48.8% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 77mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n020.5 --------------- From: Reggie Dwork Subject: Walnut Spice Muffins Date: Mon, 09 May 2011 11:13:04 -0700 * Exported from MasterCook * (Bread), Walnut Spice Muffins Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Breads/Muffins/Rolls Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- MUFFINS: 1 1/2 cups white whole wheat -- or regular whole wheat flour 1 1/4 teaspoons baking powder 3/4 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 1/4 teaspoon baking soda 1/8 teaspoon allspice 2 eggs 2/3 cup orange juice 1/2 teaspoon packed dark brown sugar 6 tablespoons olive oil 1 1/2 teaspoons grated orange peel 3/4 cup raisins 1/2 cup chopped toasted walnuts* TOPPING: 1/4 cup packed dark brown sugar 2 tablespoons white whole wheat flour 1/2 teaspoon ground cinnamon 2 tablespoons unsalted butter -- chilled, cut up 1/3 cup finely chopped walnuts 1. Heat oven to 400F. Line 12 muffin cups with paper liners. Whisk 1 1/2 cups flour, baking powder, 3/4 teaspoon cinnamon, cloves, salt, baking soda and allspice in large bowl. 2. Whisk eggs in medium bowl. Whisk in orange juice, brown sugar, oil and orange peel until blended; stir into flour mixture just until combined (do not overmix) Fold in raisins and 1/2 cup walnuts. Spoon into muffin cups. 3. Combine all topping ingredients except butter and walnuts in small bowl. Cut in butter until mixture is crumbly; stir in 1/3 cup walnuts. Sprinkle over batter. 4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely. 12 muffins PER MUFFIN 260 calories, 15 g total fat (3 g saturated fat), 4.5 g protein, 29 g carbohydrate, 40 mg cholesterol, 140 mg sodium, 3 g fiber TIP: To toast walnuts, place on baking sheet; bake at 400F for 3 to 5 minutes or until pale brown and fragrant. Cool. Description: "Orange and spice make these moist and nutty muffins especially nice. They're delicious plain or embellished with a bit of orange marmalade." Source: "cookingclub.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 15g Fat (50.7% calories from fat); 6g Protein; 27g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 138mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. --------------- END bread-bakers.v111.n020 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved