Date: Sun, 18 Mar 2012 05:18:56 GMT

-------------- BEGIN bread-bakers.v112.n011 --------------

    001 - Lobo <lobo119@gmail.com>  - Re: 4-H demonstration bread recipe
    002 - Dave Jimenez <dave.jimene - RE: Wheat Protein Test...
    003 - Phyllis <phyllis.oneil@gm - Placek recipe?
    004 - Reggie Dwork <reggie@regg - Portuguese Broa
    005 - Lloyd Davis <ldavis47@msn - re sourdough starter
    006 - Lloyd Davis <ldavis47@msn - re 4 h demonstration bread.
    007 - mdr-vdmschool@comcast.net - Re: Sourdough starter
    008 - Jeff Kreitman <jeffkreitm - Easy White Bread for 4-H project

--------------- MESSAGE bread-bakers.v112.n011.1 ---------------

From: Lobo <lobo119@gmail.com>
Subject: Re: 4-H demonstration bread recipe
Date: Sun, 11 Mar 2012 21:00:02 -0600


Thanks for all the replies and suggestions.  I actually posted too 
late for my bread-baking teaching session to incorporate your 
suggestions, so went with the recipe I'd posted (below) with my 
changes.  My little student and her mother loved it.  I did the 
lesson tv show-style, having prepared 4 loaves at different times so 
we could jump right to the next step without waiting for rising.

Some of the loaves rose faster, so I punched those down after the 
first mix and rise, and let it rise a second time.  The last loaf, 
which I kept (having sent the others home with my student to bake at 
her house), I let rise in the pan, then stuck the pan in the frig 
overnight and baked it in the morning.  That actually tasted quite 
good due to the extra rise after mixing and the overnight cool rise.

The recipe:
Mrs. ---- Peterson wrote she obtained this recipe in 1922 at a 4-H 
meeting.  I changed the amount of flour ... her 4 cups was way too 
much for dry Wyoming) and added instructions and extra rising.

1 cup of water, lukewarm (test on wrist for comfortable warm temperature)
1 tablespoon of sugar
1 tablespoon of shortening (soft or melted)
1 teaspoon of salt
1 package of dry yeast
2.25 - 2.5 cups of sifted flour

Put water, sugar, and yeast in bowl and let the yeast grow for 5-10 
minutes.  Add soft or melted shortening and salt and mix well.  Add 
3/4 c of the flour and mix well.  Allow to rest 15 minutes.  Add 
additional flour 1/2 cup at a time or enough that the dough doesn't 
stick to the hands when kneaded.  Knead until dough feels like your 
ear lobe, adding flour as necessary.  Let rise in a bowl (grease 
dough's top) until double in bulk.  For added flavor, punch down 
after first rise and let rise again.  Form into loaf and let rise in 
bread pan until double in bulk.  (I sometimes stick this in the 
refrigerator, usually overnight, and bake it later.)  Bake in 350 F 
oven for 40 to 50 minutes.  Makes 1 loaf.



--------------- MESSAGE bread-bakers.v112.n011.2 ---------------

From: Dave Jimenez <dave.jimenez@freshstartbakeries.com>
Subject: RE: Wheat Protein Test...
Date: Mon, 12 Mar 2012 11:08:05 -0400


Thanks Allen, glad to share the "gluten wash" test as it appeared 
Hileman wasn't gonna' get any test to try! ^_^

You are right, I wasn't sure about the 100% protein content....I was 
only sure that gluten was NOT 15% as Dale had mentioned.

I just checked various of my gluten suppliers' Certificate of 
Analysis and they all have 75-76% gluten with 7-8% moisture.

Thanks for getting me to check that out Reggie (I hate being wrong 
when I'm sharing off the top of my head)  -_-

Dave J in Ca...
...in the motherlode....



--------------- MESSAGE bread-bakers.v112.n011.3 ---------------

From: Phyllis <phyllis.oneil@gmail.com>
Subject: Placek recipe?
Date: Tue, 13 Mar 2012 21:10:04 -0700


Does anyone have a tried-and-true recipe for placek? (Polish yeasted 
cake/bread with crumb topping) I'm especially looking for a recipe 
that makes  just 1 or 2 loaves; most on the web seem to make 3 or 4. or more.

Thanks.
Phyllis

Phyllis O'Neil
Santa Monica, CA



--------------- MESSAGE bread-bakers.v112.n011.4 ---------------

From: Reggie Dwork <reggie@jeff-and-reggie.com>
Subject: Portuguese Broa
Date: Fri, 16 Mar 2012 16:40:09 -0700



* Exported from MasterCook *

                      Portuguese Broa (Corn Bread) <R T>

Recipe By     :Donna German The Bread Machine Cookbook II
Serving Size  : 8     Preparation Time :0:00
Categories    : Bread Machine                   Bread-Bakers Mailing List
                  Breads                          Ethnic
                  Grains                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Small Loaf: -- (Med Loaf):
       2/3           Cup  water -- (1 C)
    1 1/3    Tablespoons  olive oil -- (2 Tbs)
       1/2      Teaspoon  salt -- (3/4 Tsp)
       1/2      Teaspoon  sugar -- (3/4 Tsp)
       2/3           Cup  white cornmeal -- (1C)
    1 1/3           Cups  bread flour -- (2 C)
    1           Teaspoon  yeast -- (1 1/2 Tsp)

* I Used 1 tsp olive oil (for the medium loaf) instead and it was 
fine - I thought. (Reggie)

Put all into the baking basket according to your machine's 
manufacturer and push start.

                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 147 Calories; 3g Fat (17.6% 
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 135mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 
Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

NOTES : This Portuguese cornmeal bread is outstanding. The white 
cornmeal makes this a very distinctive, delicious loaf. Most recipes 
for Broa stipulate using white cornmeal; yellow or blue may also be 
used as a variation.



--------------- MESSAGE bread-bakers.v112.n011.5 ---------------

From: Lloyd Davis <ldavis47@msn.com>
Subject: re sourdough starter
Date: Sun, 11 Mar 2012 09:34:12 -0400


I have been using my locally grown sourdough starter for about a year 
now and never get the fluid or foaming on top. I refresh once a week 
at 100 % hydration, i.e. Every Saturday night I take 4 oz starter (by 
weight not volume) and mix it with 4 oz water until dissolved and 
then mix in 4 oz of all purpose flour. If I wait 2 weeks before 
refreshing I will get separation. I bet the reason is the 
carbohydrates are breaking down releasing more water and the proteins 
break apart so not as much water is absorbed. I usually only bake on 
the weekends so it would be smart to refresh Friday night but I 
usually fall asleep. Instead I found that if I take 1 oz (heaping 
tablespoon) of starter and mix it with 1 oz water and 1 oz flour and 
leave it out overnight, the 3 oz of refreshed starter does a very nice job.

Lloyd



--------------- MESSAGE bread-bakers.v112.n011.6 ---------------

From: Lloyd Davis <ldavis47@msn.com>
Subject: re 4 h demonstration bread.
Date: Sun, 11 Mar 2012 09:45:20 -0400


Lobo:

The recipe you are using is standard for a sandwich like loaf. 
Sometimes people use milk instead of water. But the culprit is that 
measuring by volume can vary tremendously. 4 oz of sifted flour may 
be 1/3 less flour by weight than scooped flour when you measure by 
volume. The answer is to convert to measuring all ingredients by 
weight either oz or gms.  Also the weight measurements allows you to 
understand the hydration you are dealing with (fluid/flour). If you 
stick to a 60% or more hydration, your dough will always feel right. 
Wether you get a brick or not still depends on a lot of other factors.

Lloyd



--------------- MESSAGE bread-bakers.v112.n011.7 ---------------

From: mdr-vdmschool@comcast.net
Subject: Re: Sourdough starter
Date: Sun, 11 Mar 2012 20:09:42 +0000 (UTC)


Thanks to all for responding to my question about sourdough starter!

Cheers,
Mark 



--------------- MESSAGE bread-bakers.v112.n011.8 ---------------

From: Jeff Kreitman <jeffkreitman@gmail.com>
Subject: Easy White Bread for 4-H project
Date: Sun, 11 Mar 2012 20:55:27 -0400


For an easy, tasty beginner bread I would recommend a basic white 
bread.  Peter Reinhart's from the Bread Baker's Apprentice is easy 
and delicious - came out perfect the first time.  I actually found 
the recipe as part of Google's book preview here:

<http://books.google.com/books?id=yHGBOXSNogsC&pg=PA265&lpg=PA265&dq=peter+reinhart+white+bread&source=bl&ots=tWGYgXBtE_&sig=0DtNFJPAX2JDU3Ug10ZGB4HTUpw&hl=en&sa=X&ei=QUVdT4v3JYHd0QGy2-C4Dw&sqi=2&ved=0CEcQ6AEwBg#v=onepage&q&f=false>

[Editor's note: this link didn't work for me but YMMV. The recipe is 
on pages 266-267.]

As for the original 4-H recipe you listed, I suspect that a regular 4 
cups of flour would be too much for one cup of water, but a sifted 4 
cups /might/ work.  Of course, without having a weight equivalent 
it's really anyone's guess.

On a totally unrelated note, sifted flour reminded me of the Cuban 
Bread recipe from the Three Guys from Miami site: 
<http://icuban.com/food/pan_cubano2.html> which is awesome.  Then 
read about their Cuban sandwich 
<http://icuban.com/food/cuban_sandwich.html>, make the pork as they 
recommend, compile the rest of the sandwich and you will never be the 
same again!! :

Jeff



--------------- END bread-bakers.v112.n011 ---------------



Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork
All Rights Reserved