Date: Sat, 25 Jun 2011 06:32:55 GMT -------------- BEGIN bread-bakers.v111.n026 -------------- 001 - paul johnson Subject: Re: Tri-Tip Sandwiches Date: Sun, 19 Jun 2011 15:43:36 -0500 >From: Robert Grossman/Tari Cody >Subject: Best Bread for Tri-Tip Sandwiches >Date: Sat, 11 Jun 2011 11:32:47 -0700 (PDT) > >A friend wants me to come up with the best bread to use to make >sandwiches for his tri-tip - with sauce. > >Can't be sour (although I'm thinking using wild and commercial yeast >both might be best). Needs to be hearty enough to stand up to the >meat, dense enough to hold the sauce, but not too hard to bite and chew. To keep sauce from leaking, a swipe of mayo makes a fgood moisture barrier, no mtter what kind of bread you bake. --------------- MESSAGE bread-bakers.v111.n026.2 --------------- From: "Allen Cohn" Subject: RE: Oven advice requested Date: Sun, 19 Jun 2011 13:47:38 -0700 Convection, convection, convection! The results are so much better for laminated doughs (croissants, Danish, puff), choux paste (eclaires, etc.), meats, pies, & cookies. And you can turn it off if you want for hearth breads. And electric is definitely the way to go since, unlike gas ovens, they don't need vents and thus trap the steam. Allen --------------- MESSAGE bread-bakers.v111.n026.3 --------------- From: Suzanne Lander Subject: Yeast and soda/powder in biscuits Date: Sun, 19 Jun 2011 16:48:13 -0500 I have a biscuit recipe from my mom that I grew up with. It's wonderful and yeasty! I've recently been considering using wild yeast instead of the dry yeast the recipe calls for and that's made me look at the recipe more closely all around. It calls for mixing everything up together: flour, salt, soda, powder and sugar, blooming then adding the yeast and then adding oil and buttermilk to the dry ingredients before refrigerating overnight. The next morning you portion it out and bake it all off. I've been wondering if there's any advantage to having the soda and powder in there immediately and sitting overnight. Would it make the biscuits lighter (maybe or maybe not a good thing) if it were added later? It makes mixing everything much easier to have it with the dry ingredients, but what does it do for the biscuits? Especially with all that yeast in there, too. I'll go ahead and include the recipe. I have no idea where it came from originally. My mom got it from an old women's group recipe book that I haven't seen in decades. I don't know that she could even tell me the name of the book now. They're called Ranch Style biscuits. Sift together: 6 C flour 1 1/4 t salt 1/3 t soda 4 t powder 1/2 C sugar Bloom 1 1/2 package dry yeast in 1/2 C warm water Add to dry: yeast/water mixture 1/2 C oil 2 C buttermilk Refrigerate 8 hours. Grease hands with butter and shape biscuits into balls. Put biscuits in greased pan with space between them and bake at 400F for 20 minutes. Suzanne http://hardielander.blogspot.com "the Dalai Lama and Charlie Brown make me want to stick around" --------------- MESSAGE bread-bakers.v111.n026.4 --------------- From: fred smith Subject: Using vital wheat gluten Date: Sun, 19 Jun 2011 18:46:06 -0400 >I have had some problem with my no kneed bread not raising aftet >adding rye flower. I was told to use vital gluten. Using 3 cups of >all purpose flower and one cup of rye flower I added 2 TBSP of >gluten and got some improvement but still not enough rise. > >Will adding more gluten help ? Is there a limit on how much I can add ? > >Gene I would think that some additional may show an improvement. I make a bread that is more rye than anything else, and I use quite a bit more than that (up to a half cup!) to keep it from having a poor rise/texture. I know yours is a no-knead bread,... but if you can bring yourself to work the dough some, it will help develop the gluten that is there, as well as what you add, and it should be helpful for the texture and therefore the rise. The gluten holds things together so that the gas produced by the yeast can form bubbles. without the gluten the dough isn't strong enough to hold the bubbles. if the dough isn't worked enough (for values of "enough") it won't have the necessary strength, even if you do use extra gluten. good luck! Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- I can do all things through Christ who strengthens me. Philippians 4:13 --------------- MESSAGE bread-bakers.v111.n026.5 --------------- From: Mike Avery Subject: Re: sweeteners Date: Sun, 19 Jun 2011 18:23:14 -0500 michael arnoldi wrote: >I was diagnosed with high blood sugar& would like to bake now >either *100% whole wheat bread* or*a blend of flours* ( *not using >bread or regular flour* ) and*without any sweetening* ingredient. >Has someone got a recipe for me to try? Sweeteners really aren't needed to make breads. Some people add sugar to "help the yeast', but the yeast are completely capable of breaking starch into sugars and digesting them. Adding sugar can make dough rise more quickly, but that isn't an advantage. Haste is the enemy of good bread. If the amount of sugar is small - a tablespoon or so - it's there to make the yeast happy. If it's a larger amount, then it's there to flavor the bread and you need to consider whether this is a bread worth working with. If you take the sweetener out of a cinnamon roll, the result probably won't be pleasing, even if it is low in sugar. 100% whole wheat takes some work to get right. When you get more than about 50% whole grain flour, the dough handles differently. The key issues are that whole grain flours absorb more water than refined flours, but they do it much more slowly. Many beginners think their dough is too wet and add flour and more flour. Then the flour starts absorbing water and WHAM the dough is too dry. So they add more water, and then it's too wet. They rock back and forth. Eventually the beginning baker either gets it right by accident or just goes ahead and bakes it anyway. The big issue is that now the ratios of riser and salt to flour are off. The trick is to weigh your ingredients, and trust the recipe. Knead for 5 minutes or so, then let the dough rest for 5 minutes. And then knead some more, feel the dough, and adjust it very gradually. A good starting point is the 100% whole wheat sourdough bread on my site at http://www.sourdoughhome.com/100percentwholewheat.html It has some sweetener in it, but that can be omitted. For people who want sweetener, you may want to try honey rather than molasses - the molasses gives the bread a rather salty taste. I suggest this recipe because it has a great overview of using whole grains. That page was written before I got into stretch and fold, but the recipe works well with stretch and fold. Good luck, Mike *Bake With Mike * Mike Avery --------------- MESSAGE bread-bakers.v111.n026.6 --------------- From: Corina Gaffney Subject: Re: oven type Date: Sun, 19 Jun 2011 19:48:24 -0400 Brett had a question about whether he should get a conventional oven or a convection oven. I recently remodeled my kitchen, and I purchase a double wall oven, and both ovens are conventional, but the top oven has the option of convection as well. This is the first time I have had a convection oven, and so far I haven't been brave enough to try to bake a loaf of bread with the convection feature. But I just wanted to throw that out as an option. --------------- MESSAGE bread-bakers.v111.n026.7 --------------- From: Reggie Dwork Subject: Griddle Scones Date: Fri, 24 Jun 2011 12:18:07 -0700 * Exported from MasterCook * (Bread), Griddle Scones Recipe By : Serving Size : 8 Preparation Time :0:35 Categories : Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus additional for dusting 1 teaspoon baking soda 1 teaspoon cream of tartar 1/4 teaspoon salt 3/4 cup buttermilk -- well-shaken 1/4 cup unsalted butter -- (1/2 stick), melted Special Equipment: A well seasoned cast-iron griddle or skillet Sift together flour, baking soda, cream of tartar, and salt into a bowl. Stir together buttermilk and butter in a small bowl with a fork, then add to dry ingredients and stir just until a soft dough forms. Turn out dough onto a lightly floured surface. Divide dough in half and knead each half 3 or 4 times. Pat each half into a 6" round (1/2" thick), then cut each round into 4 wedges. Heat griddle over low heat until hot. Working in 2 batches if griddle is small, lightly dust both sides of each scone with flour, shaking off excess, and cook scones over low heat, undisturbed, 3 minutes. Increase heat to moderately low and cook until scones are puffed and undersides are golden brown, about 5 minutes more. Turn scones over and cook until golden brown and cooked through (watch scones closely and adjust heat as needed so they cook through but do not burn), 7 to 8 minutes (cut one scone open to check for doneness). Transfer to a rack and cool to warm, 3 to 4 minutes. Description: "Unlike oven-baked versions, griddle cooked scones get a wonderful golden crust, which is a delicious contrast to the soft, tender interior." Source: "Gourmet, April 2003" Start to Finish Time: "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 6g Fat (32.5% calories from fat); 4g Protein; 25g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 250mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 0 Non-Fat Milk; 1 Fat. Serving Ideas : Accompaniments: softened butter and jam --------------- MESSAGE bread-bakers.v111.n026.8 --------------- From: R K Johnson Subject: re: convection ovens Date: Mon, 20 Jun 2011 11:43:59 -0400 It'll be interesting to see how others respond. Three years ago we installed (in a new home) two Sears Pro line Convection ovens, and have used them MOST of the time for breads, and sometimes for other things like cakes and cookies. If I had it to do over again, I don't think I'd install convection. It doesn't seem to be as "uniform" as I had expected, and I'm not sure I see a genuine advantage. Feel free to respond directly if you wish. rkj910@gmail.com Bob --------------- MESSAGE bread-bakers.v111.n026.9 --------------- From: Reggie Dwork Subject: Bagels, Boiled Date: Fri, 24 Jun 2011 12:13:15 -0700 * Exported from MasterCook * (Breads) Bagels, Boiled Recipe By : Serving Size : 12 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 1/4 cups all-purpose flour 4 1/2 teaspoons active dry yeast -- (2 pkg) 1 1/2 cups water -- (110F/45C) 3 tablespoons granulated sugar 1 tablespoon salt 1 tablespoon granulated sugar 1. In large bowl, combine 1-1/2 cups flour and yeast. Mix water, 3 tablespoons sugar and salt together, and add to the dry ingredients. Beat with a mixer for half a minute at a low speed, scraping the sides of the bowl clean. Beat at a higher speed for 3 minutes. Then, by hand, mix in enough flour to make a moderately stiff dough. 2. Turn out onto a lightly floured surface and knead until smooth and elastic (8-10 minutes). Cover, let rest for 15 minutes. 3. Cut into 12 portions, shape into smooth balls. Poke a hole in the center with your finger, and gently enlarge the hole while working the bagel into a uniform shape. Cover, let rise 20 minutes. 4. Meanwhile, start a gallon of water boiling. Put 1 tablespoon of sugar in it, mix it around a bit. Reduce to simmering. 5. When the bagels are ready, put 4 or 5 bagels into the water, and cook 7 minutes, turning once. Drain them. Place on a greased baking sheet, and bake at 375F (190C) for 30 to 35 minutes. Remove from oven, eat hot or cold. 6. Broiling option: For a glossier surface, place raised bagels on an ungreased baking sheet prior to boiling them. Broil them 5" from heat for 1 to 1-1/2 minutes on each side. Then put them into the hot water to be boiled as above. Note: do not bake broiled bagels as long as non-broiled ones, 25 minutes should be long enough. Amount Per Serving Calories: 181 | Total Fat: 0.5g | Cholesterol: 0mg Source: "allrecipes.com" Start to Finish Time: "1:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 182 Calories; 1g Fat (2.5% calories from fat); 5g Protein; 39g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 535mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v111.n026.10 --------------- From: Reggie Dwork Subject: Info: Guide for Baking Muffins Date: Fri, 24 Jun 2011 12:15:17 -0700 * Exported from MasterCook * (Muffins), Guide for Baking Muffins on HIGH Power in a Microwave Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls Info/How To Microwave Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 muffin: 30 - 40 seconds 2 muffins: 30 seconds - 1 1/2 minutes 4 muffins: 1 - 2 1/2 minutes 6 muffins: 2 1/2 - 4 minutes Muffins bake very quickly in the microwave. Prepare the batter ahead of time and store until needed. Have add-on ingredients, such as chopped nuts, dried fruit, chopped preserved ginger, carab chips, or chopped dried chilies on hand to toss in when the time is right. Source: "Eating Well, May/June 1995" --------------- END bread-bakers.v111.n026 --------------- Copyright (c) 1996-2011 Regina Dwork and Jeffrey Dwork All Rights Reserved