Date: Sat, 25 Aug 2012 06:27:35 GMT -------------- BEGIN bread-bakers.v112.n031 -------------- 001 - michael arnoldi Subject: Bread, Freezer-Friendly Date: Sun, 19 Aug 2012 05:32:57 -0400 I always bake bread ahead of time, and once it has cooled to room temperature for at least 6 hrs, I slice the bread & place in resealable 2 gallon bags. When I need bread, I can remove as much as needed. On a daily basis, I will take out 2 slices and place in the toaster for breakfast. Michael Arnoldi --------------- MESSAGE bread-bakers.v112.n031.2 --------------- From: "Allen Cohn" Subject: RE: Freezer-Friendly Bread Date: Sun, 19 Aug 2012 06:27:01 -0700 Sounds good...but don't thaw in the fridge. Refrigerators are at the precise temperature that makes bread go stale the fastest. So thaw at room temperature. (And never store bread in the fridge either.) Allen SHB San Francisco From: Reggie Dwork Subject: Freezer-Friendly Bread Date: Tue, 14 Aug 2012 17:18:26 -0700 * Exported from MasterCook * Bread, Freezer-Friendly Baking homemade breads ahead of time and freezing makes pulling together a wholesome meal easier and faster. First, prepare the bread according to recipe directions, remove from the oven, and allow to cool. Store cooled rolls in a heavy-duty, zip-top plastic bag or wrap breads in heavy-duty foil. Most breads can be frozen for up to one month. When you're ready to use them, allow the bread to thaw in the refrigerator. Remove from bag and loosely rewrap the rolls in fresh foil. If desired, reheat in a preheated 300F oven for five minutes or until warm. Source: "cookinglight.com" --------------- MESSAGE bread-bakers.v112.n031.3 --------------- From: "Anita Flanigan" Subject: re: sourdough container makes a difference Date: Sun, 19 Aug 2012 09:26:40 -0700 Hi Mike: It is my understanding that plastic breathes so only use it to contain and raise your dough, not store and build it. I used to use a large cheese crock with a clamp-on lid, but lately have been using glass Weck canning jars. The top just sits in its groove and doesn't clamp on, You can check on the starter every time you open the fridge. You would want the top loose so that pressure won't build up in the jar. And it is clean and if you have a couple, you can run them through the dishwasher occasionally. I too have saved the dried bits of starter (for emergency) and also have a little piece frozen, just in case my batch dies for some reason. When camping years ago, used some of the dry and it perked right up. Fed it a little flour and some So. Yuba River water and the next day made a batch of biscuits kneaded on a large rock in the middle of the stream in the sun. They were lively enough to bake for dinner in some foil and hubby and I felt like we were back in the Gold Rush, eatin' with the sourdoughs. Anita, from Nevada City California, a Gold Rush Town. --------------- MESSAGE bread-bakers.v112.n031.4 --------------- From: "Selene Valentine" Subject: Sourdough Containers Date: Sun, 19 Aug 2012 17:24:46 -0400 Glad your sourdough starter is working for you now. Besides a ceramic container, do you think a canning jar would work as well? If I use a canning jar, should I have some wax paper between the lid and the starter? thanks, Selene --------------- MESSAGE bread-bakers.v112.n031.5 --------------- From: Ritterhaus@aol.com Subject: sourdough containers Date: Mon, 20 Aug 2012 18:34:52 -0400 (EDT) I no longer have a sourdough "pot", but when I did I always kept it in a clear-ish 1 qt. Tupperware container and it worked just fine.......... PS: Several years ago I posted to this list how to dry and then re-constitute a starter. [Editor's note: Actually, it was 15 years ago: v097.n051.14. Thanks, Jeannie] --------------- MESSAGE bread-bakers.v112.n031.6 --------------- From: Reggie Dwork Subject: Apple Bread Date: Tue, 21 Aug 2012 08:09:52 -0700 * Exported from MasterCook * Bread, Apple Recipe By : Serving Size : 30 Preparation Time :0:30 Categories : Bread-Bakers Mailing List Breads Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon baking powder 3 eggs -- beaten 3 cups shredded, peeled cooking apples -- (4 med) 2 cups sugar 2/3 cup cooking oil 1 teaspoon vanilla 1. Grease and flour three 7-1/2x3-1/2x2" or two 8x4x2" baking pans. Set aside. In a medium bowl combine flour, soda, salt, cinnamon, and baking powder; set aside. 2. In a large bowl combine eggs, apples, sugar, oil, and vanilla. Stir in flour mixture just until moistened. Pour batter into prepared pans. Bake in a 325F oven for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool on wire racks. Wrap and store overnight before slicing. Makes 30 servings. Servings: 30 Source: "recipe.com" Start to Finish Time: "1:25" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 154 Calories; 6g Fat (31.7% calories from fat); 2g Protein; 25g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates. NOTES : Golden Delicious, Rome, Granny Smith, Jonathan, or Newtown Pippin apples are a good choice for this bread. --------------- END bread-bakers.v112.n031 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved