Date: Mon, 18 Mar 2013 06:24:39 GMT -------------- BEGIN bread-bakers.v113.n010 -------------- 001 - Stephen Blumm Subject: Cloche Date: Sun, 10 Mar 2013 13:11:34 -0400 I've used a cloche for years and have not had any problems. I bought it from King Arthur and I follow the method described in one of Peter Rinehart's books. At least I think it was a book by Peter Rinehart. I pre-heat the cloche for thirty minutes at 425. I then add the bread to the *covered* round cloche. I remove the cover after 20 minutes and bake for about another 35-40 minutes or more depending on the size and type of the bread. I do not wet the cloche before baking. Nor do I nor have I ever used oil. Lately I have been leaving the cover on the cloche for 40 minutes, removing it and continuing to bake. I don't know the name of the manufacturer of my cloche, but the company was in Illinois. The company was very helpful when I broke the cover of the cloche. I think the method I used for years is different from the one suggested by the manufacturer. I have found that the cloche is a useful tool, but I cannot use it for a very large loaf. I recently made Peter Rinehart's miche (derived from Poilane according to Rinehart) and that was too large for the cloche. If I am correct the theory behind the cloche is that it imitates or replicates a brick oven and retains moisture. I have no idea if this is true, but the cloche does seem to make a nice bread. Watch your hands when using the hot cloche - this was the warning I got from a baking instructor at KA, and it is very good advice. Hope this helps a little. Stephen Blumm Valley Forge, PA --------------- MESSAGE bread-bakers.v113.n010.2 --------------- From: Kenneth Bird Subject: Re: Cloche Date: Sun, 10 Mar 2013 23:41:05 +0100 I've used the same cloche a lot and had no sticking problems. As per instructions I only oiled the base and only on the first use. Since that bake I've used NO oil. No oil has been used on the top at all. You don't mention the dough weight. In the British version the advice is to bake UP TO 1kg dough weights in it. Using European flours that dough weight hasn't hit the top on my case. Kenneth Bird kbird@operamail.com --------------- MESSAGE bread-bakers.v113.n010.3 --------------- From: Reggie Dwork Subject: Cheddar Pecan Crackers Date: Sun, 10 Mar 2013 21:32:58 -0700 * Exported from MasterCook * Crackers, Cheddar Pecan Recipe By :Great Recipes from Redeemer's Fellowship (Oregon) Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Crackers/Crisps Bread-Bakers Mailing List Nuts Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 3/4 cup finely ground toasted pecans 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon cayenne 2 tablespoons cold unsalted butter -- cut up 1/4 pound sharp cheddar cheese -- grated 2 tablespoons cold water kosher salt -- for sprinkling, optional Heat oven to 350F. In food processor, pulse flour, pecans, 1/2 tsp salt, black pepper, and cayenne. Add butter; pulse until mixture resembles coarse meal. Add grated cheese; pulse until pieces are no longer visible. With machine running, gradually add cold water; process until dough comes together. Transfer to a lightly floured surface; divide dough into 2 equal parts. Roll out each into a 1/4" thickness. Sprinkle very lightly with kosher salt (optional). Cut dough into 2 1/2" rounds or other desired shape; transfer to ungreased baking sheet. Bake for 15 min until centers are firm to touch. Do not overbake. Cool on wire rack. Store in airtight containers. Makes 16 Source: "Pacific Rim Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 89 Calories; 7g Fat (71.2% calories from fat); 3g Protein; 4g Carbohydrate; 1g Dietary Fiber; 11mg Cholesterol; 111mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Fat. --------------- MESSAGE bread-bakers.v113.n010.4 --------------- From: Reggie Dwork Subject: Liberty Lake Huckleberry Bread Date: Sun, 10 Mar 2013 21:56:16 -0700 * Exported from MasterCook * Bread, Liberty Lake Huckleberry Recipe By :Liberty Lake Community Cookbook (Washington) Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruit Nuts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups sugar 2/3 cup shortening 34 eggs 1/2 cup milk 1 1/2 teaspoons lemon juice 1 cup crushed pineapple 2 cups huckleberries 1 cup chopped nuts 1/2 cup coconut Sift dry ingredients. Cream shortening and eggs. Add sifted mixture, milk, lemon juice and pineapple; beat well. Stir in huckleberries, nuts and coconut. Bake in 2 small greased loaf pans or 1 greased 9 x 13" pan for approximately 45 min at 350F. Serves 20 Source: "Pacific Rim Cookbook" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 380 Calories; 20g Fat (48.0% calories from fat); 14g Protein; 35g Carbohydrate; 2g Dietary Fiber; 361mg Cholesterol; 289mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n010.5 --------------- From: Reggie Dwork Subject: Easy Rice Bread Date: Sun, 17 Mar 2013 17:07:38 -0700 * Exported from MasterCook * Bread, Easy Rice Bread Recipe By : Serving Size : 18 Preparation Time :0:20 Categories : Bread-Bakers Mailing List Breads Low Fat Rice Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups white rice flour 1 cup brown rice flour 2 1/2 teaspoons xanthan gum 1 teaspoon unflavored gelatin 3 tablespoons superfine sugar 1 1/2 teaspoons salt 1 tablespoon egg substitute 1/2 cup dry milk powder 2 1/4 teaspoons active dry yeast 3 eggs 1 teaspoon cider vinegar 3 tablespoons walnut oil 1/2 cup warm water -- (110F/45C) To help insure success have all ingredients at room temp before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter. Pour into greased 9x5" bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325F (165C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing. Makes 1 loaf, 18 slices Description: ""This bread is a little heavier than ordinary bread. But it is gluten-free and easy to make." - Lindsay Schott" Source: "allrecipes.com" Start to Finish Time: "2:50" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 163 Calories; 5g Fat (26.2% calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 206mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates. --------------- END bread-bakers.v113.n010 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved