Date: Sat, 1 Sep 2012 01:28:36 GMT -------------- BEGIN bread-bakers.v112.n032 -------------- 001 - Margaret Cope Subject: Question Date: Sat, 25 Aug 2012 07:21:53 -0400 Can anyone tell me why Peter Reinhart in his _Artisan Breads Every Day_ book says to dissolve the instant yeast in liquid in the Whole Wheat Sandwich Bread ? I have always added the instant yeast to the flour and mixed it in before adding liquids. Maybe Peter still reads this forum and can answer himself. It does work either way. --------------- MESSAGE bread-bakers.v112.n032.2 --------------- From: "Nina" Subject: sour dough Date: Sat, 25 Aug 2012 06:36:46 -0700 Does anyone have a recipe for a sour dough starter for the bread machine, I don't use a lot, so I want to try the machine, thank you, Nina, http://ninasatmyhouse.blogspot.com/ http://groups.yahoo.com/group/Atmyhouse http://groups.yahoo.com/group/atmyhousesewing/ "Back on golden hinges, the gate of memory swings, and my heart goes into the garden, and walks with the olden things." ~Ella Wheeler Wilcox~ --------------- MESSAGE bread-bakers.v112.n032.3 --------------- From: Suzanne Lander Subject: Sourdough containers Date: Sat, 25 Aug 2012 09:27:54 -0500 I've worked in several bakeries and starters there were always kept in plastic and worked fine. Anything else wouldn't be affordable. It's a different dynamic, though. The starter is used and fed continuously and doesn't sit as it might at home. I also keep my home starters in plastic containers. Some I bought at a restaurant supply place and others from the grocery store. I've never noticed problems. Suzanne --------------- MESSAGE bread-bakers.v112.n032.4 --------------- From: mdr-vdmschool@comcast.net Subject: Re: Bread, freezer-friendly Date: Sat, 25 Aug 2012 18:13:43 +0000 (UTC) There was an interesting juxtaposition of posts in the latest edition (bread-bakers.v112.n031). Allen Cohn said to never thaw bread in the refrigerator, whereas Reggie Dwork, quoting from "cookinglight.com" said to thaw the bread in the refrigerator. Clearly, the jury is still out on what to do. I've been pre-slicing and freezing bread for quite some time now, and making my lunch the night before. The fact of the matter is that by the time lunch rolls around, I'm usually hungry enough that I don't care what state the bread is in :o). Cheers, Mark --------------- MESSAGE bread-bakers.v112.n032.5 --------------- From: Reggie Dwork Subject: Cranberry Nut Bread Mini Date: Sat, 25 Aug 2012 13:10:11 -0700 * Exported from MasterCook * Breads, Cranberry Nut Bread Mini Recipe By : Serving Size : 20 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package white cake mix -- (2-layer size) 1 package JELL-O Vanilla Flavor Instant Pudding -- (3.4 oz.) 4 eggs 1 cup water 1/4 cup oil 1 1/2 cups cranberries -- fresh or frozen, chopped 1/2 cup chopped PLANTERS Walnuts 2 tablespoons butter -- melted 2 tablespoons cinnamon sugar HEAT oven to 350F. BEAT first 5 ingredients in large bowl with mixer 2 min. or until well blended. Add cranberries and nuts; beat just until blended. POUR into 5 foil mini loaf pans sprayed with cooking spray. BAKE 40 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Brush tops with butter; sprinkle with cinnamon sugar. Cool completely. Kraft Kitchens Tips: HOW TO MAKE CINNAMON SUGAR Mix 2 Tbsp. sugar and 1/2 tsp. ground cinnamon to get the 2 Tbsp. cinnamon sugar needed to prepare this recipe. HOW TO EASILY CHOP THE CRANBERRIES AND NUTS Use a food processor to make quick work of chopping the cranberries and nuts. SPECIAL EXTRA Add 1-1/2 tsp. orange zest to batter with the cranberries and nuts. Description: "It was so moist and flavorful! A hit with all my friends and family." Source: "myrecipes.com" Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 9g Fat (50.0% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 46mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v112.n032.6 --------------- From: Bryan McAlister Subject: Re: Digest bread-bakers.v112.n031 Date: Mon, 27 Aug 2012 09:58:55 +0100 These days I make dough one day, overnight in fridge and bake 1/2 of it following day, remainder stays in fridge as dough and gets baked 3-4 days later for second half of the week after about 3 hours warm up and rise time. Best wishes --------------- MESSAGE bread-bakers.v112.n032.7 --------------- From: Reggie Dwork Subject: Salvadoran Sweet Cheese Bread Date: Wed, 29 Aug 2012 09:58:42 -0700 * Exported from MasterCook * Bread, Salvadoran Sweet Cheese Recipe By : Serving Size : 16 Preparation Time :0:15 Categories : Bread-Bakers Mailing List Breads Ethnic Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- softened, (1 stick) 3 eggs 1 cup cornmeal 1 teaspoon Baking Powder 1 teaspoon ground allspice 1/2 cup Grated Parmesan Cheese 1/2 cup sour cream PREHEAT oven to 350F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cornmeal, baking powder and allspice; beat until well blended. Add cheese and sour cream; mix well. POUR into greased 8" square baking pan. BAKE 40 min. or until toothpick inserted in center comes out clean. Cool completely. Cut into 16 squares to serve. Kraft Kitchens Tips: SIZE-WISE: Enjoy your favorite foods on occasion, but keep portion size in mind. This recipe makes 16 servings. SUBSTITUTE: For a sweeter flavor, substitute 1/2 tsp. vanilla for the 1 tsp. allspice. 16 servings, one square each Start to Finish Time: "0:55" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 124 Calories; 9g Fat (65.9% calories from fat); 3g Protein; 7g Carbohydrate; 1g Dietary Fiber; 60mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v112.n032 --------------- Copyright (c) 1996-2012 Regina Dwork and Jeffrey Dwork All Rights Reserved