Date: Sat, 27 Apr 2013 06:15:28 GMT -------------- BEGIN bread-bakers.v113.n016 -------------- 001 - Alan Woods Subject: recipe Date: Mon, 22 Apr 2013 09:54:09 -0400 herewith a loaf I baked over the weekend, which was quite chilly in central Ohio: Not Quite Spring Loaf 2 cups King Arthur Whole Wheat Flour 1/2 cup Bob's Red Mill Garbanzo Flour 1/2 cup Amish cornmeal 1/2 cup ground Matzos 1/2 cup Surfas Amaranth Flour 1/2 cup wheat germ 1 TBS apple fiber 1 TBS sorghum or other sweetener 1 tsp Kosher salt 1/2 cup San Francisco Starter or other sourdough starter (mine dates from 2007, and is from Sourdoughs International) Light beer, or other liquid, as needed, method: activate starter: mix dry ingredients; add 1 cup of mixture and one cup of liquid to starter when bubbling, add additional dry/liquid, until reaching about 6 cups total; let sit at least twelve hours or overnight add remainder of ingredients to form a loose dough; cover with a towel and let rise punch down. Turn out onto counter and let rest for at least ten minutes knead for at least twenty minutes, adding more dry mix as needed form into loaves, either in pans or free form; let rise until doubled in bulk preheat over to 425 degrees F place bread in oven; immediately reduce temperature to 350 degrees F after twenty minutes, rotate pans in oven 180 degrees continue baking until done (when internal temperature reaches 195 degrees F, another twenty minutes or so) baking process adapted from Peter Reinhart's *Whole Grain Breads* (Toronto and Berkeley: Ten Speed Press, 2007). Alan Alan Woods Walhalla Dramaturgy Columbus, Ohio 43202 www.alanwoods.org alan0198@yahoo.com wotan1942@gmail.com --------------- MESSAGE bread-bakers.v113.n016.2 --------------- From: "Don Bischoff" Subject: Kitchen Aid Mixer Repair Date: Mon, 22 Apr 2013 14:41:09 -0500 Hi Roel, I too had one of the post-Hobart Kitchen Aid mixers. I too had the gears strip out but for me it was while kneading rye bread dough. I repaired it myself. Now it just sits on a shelf in the basement and I look at it occasionally whenever I want a good laugh. At first I took it to a local small appliance repair center. They wanted 150 dollars to repair it. I took it back home unrepaired since I deemed it not worth 150 dollars. It's been a number of years since I did the repair job but I'll tell you what I remember about it. Taking it apart does tend to be a little tricky. If you're at all mechanically inclined, you'll be able to get into the guts of it fairly easily. Getting the gears out was another thing altogether. I finally tried running the mixer briefly on low speed and the gears popped right out. The problem is that the gears are now made out of a fiber material and have little strength. Once I was able to identify the gears necessary I phoned Kitchen Aid to buy parts. They refused to sell them to me. They did finally agree to send me a cut of the interior of the machine along with a parts list. Once having obtaining the part numbers I was able to order parts from the same local small appliance repair center. Cost about 20 bucks total. Once you begin to reinstall the gears be sure to repack the gear box since surely some grease will be lost in the disassembly process. After getting the mixer reassembled and running be sure to put it on a basement shelf and look at it occasionally whenever you want a good laugh. By the way, If you'll carefully read the instructions that came with your KA, you'll find a list of restrictions for using it when kneading bread dough. Restrictions such as: Don't run it faster than speed number 2. Use no more than three cups of flour in your bread dough. Don't drop steel measuring cups in while it's running...... Basically what they've saying is that other than for cake batter, icing, cookie dough and other light jobs it's sort of useless. This story however, does have a happy ending. At the recommendation of one of the King Arthur Flour baking instructors I purchased a Bosch Concept7 machine and couldn't be happier. I've had it about six years, have made up to four loaves at a time in it and it even handles stiff rye bread dough without breaking a sweat. The Concept7 is now an obsolete unit but all of the best features of the Concept have been integrated into the latest design of the Bosch Universal. If you do decide to go with the Bosch, be sure to get the American style, all stainless, dough hook. The European hook is plastic and stainless and not as durable. One last comment: Although I don't know what comes with the Bosch Universal, my Concept came with a blender attachment and mixer whips. This machine will do anything the Kitchen Aid will do except break. Happy Baking --------------- MESSAGE bread-bakers.v113.n016.3 --------------- From: Reggie Dwork Subject: Yuca Bread Date: Wed, 24 Apr 2013 17:47:06 -0700 * Exported from MasterCook * Yuca Bread with Queso Fresco (Pan de Yuca) Recipe By : Serving Size : 20 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Ethnic Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 21 ounces guava paste 1/4 cup Chinese black vinegar 1/4 cup Sriracha sauce 2 tablespoons salted butter -- at room temperature 1 cup yuca flour 4 cups queso fresco -- finely grated, (1 lb) 1 large egg -- beaten 1 teaspoon baking powder 2 tablespoons whole milk 1 tablespoon unsalted butter -- melted 1 teaspoon kosher salt 1 teaspoon granulated sugar The ratio of flour to cheese seems crazy, but it works. Serve the bread hot (for a spongy texture) or warm (for a denser interior with the dough settling more and forming air pockets). If you like, serve it with the spicy-sweet guava-chile butter. Make the guava-chile butter: In the bowl of a stand mixer, using the paddle attachment, beat the guava paste until it is smooth and has lightened in color. Scrape down the sides of the bowl with a rubber spatula several times. Slowly drizzle in the vinegar while mixing on low speed and scrape the bowl down again. Add the Sriracha and continue mixing on low. Scrape down the sides of the bowl, then beat in the butter. Mix just to combine thoroughly. For the yuca bread Preheat the oven to 375F. Lightly grease a baking sheet or line it with parchment paper. Combine the flour, cheese, egg, baking powder, milk, butter, salt, and sugar in a bowl and knead them together until thoroughly mixed and fairly smooth. Form the dough into about 20 round balls. Bake the rolls on the baking sheet for 20 minutes or until golden brown. Serve warm. To reheat, cover the bread loosely with aluminum foil and heat for 6 to 8 minutes in a 200F oven. make ahead tips Store the butter in the refrigerator in an airtight container for up to 1 week. Yields 20 little rolls Source: "Fine Cooking, December 30, 2009" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 127 Calories; 3g Fat (19.2% calories from fat); 3g Protein; 23g Carbohydrate; trace Dietary Fiber; 20mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Lean Meat; 1 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n016.4 --------------- From: Reggie Dwork Subject: Apricot Lemon Tea Bread Date: Wed, 24 Apr 2013 18:17:46 -0700 * Exported from MasterCook * Apricot Lemon Tea Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Fruits Low Fat Want to try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups 2% low-fat milk 4 English Breakfast tea bags 1 cup all-purpose flour 3/4 cup whole wheat flour 3/4 cup sugar -- divided, plus 1 tablespoon sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 egg -- beaten 1/4 cup canola oil 1 tablespoon lemon juice 2 teaspoons finely grated lemon peel 1/2 cup dried apricots -- chopped This hearty not-too-sweet bread is perfect for breakfast toasted and spread with butter or cream cheese. 1. Preheat oven to 350F. Grease bottom of a 9 x 5" loaf pan. 2. In a small saucepan, heat milk over med heat until hot but not boiling; remove from the heat until hot but not boiling; remove from heat and add tea bags. Cover and let steep 6 - 7 min; remove tea bags, gently squeezing out milk, and discard bags. Let cool. 3. In a med bowl, stir together flours, 3/4C sugar, baking powder and salt. In another med bowl, combine the egg, oil, lemon juice and 1C cooled milk tea. (Mixture will curdle slightly.) Add egg mixture to dry mixture stirring just until moistened. Fold in lemon peel and apricots. 4. Spoon batter into prepared pan. Bake 50 - 55 min, until a wooden toothpick inserted near center comes out clean. 5. Meanwhile, stir remaining milk tea with 2T sugar. While bread is still in pan, brush tea-sugar mixture over top of loaf. Let cool in pan 10 min then remove to wire rack. Serves 16 Source: "Relish.com" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 4g Fat (26.5% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 109mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. --------------- MESSAGE bread-bakers.v113.n016.5 --------------- From: Jeff Kreitman Subject: Sardi's seed bread Date: Mon, 22 Apr 2013 20:14:19 -0400 Hi All, I'm looking for a recipe to mirror the wonderful "seed bread" they have at Sardi's in Manhattan. I haven't eaten there in years so I can't say for sure they still serve it, but it was this amazing multigrain bread with multiple seeds. Unfortunately I wasn't as educated about bread ingredients back then and I don't remember it in quite enough detail to describe the bread any more thoroughly. Any thoughts or leads would be appreciated. Thanks! PS If you happen to be in Manhattan they have a Prix Fixe menu that is wonderful. --------------- MESSAGE bread-bakers.v113.n016.6 --------------- From: "Ken Vaughan" Subject: Replacement of gear in head on Kitchen Aid Date: Mon, 22 Apr 2013 06:29:34 -0800 When I was using the KA for grinding and heavy bread making, I stripped the plastic gear in the head several times. Getting the trim ring off without damage was the biggest challenge, and getting the lower head to come out of the mating recess (after removal of restraining screws) was almost a much a challenge. Patience and care did cause success. The gear is held in place with a steel pin that needs to be tapped out with a pin punch. Reassembly is very fast. The plastic gear is designed to fail - and keeps other parts from breaking first. It is like a fuse in an electrical circuit. Have not had to replace one since the kids left home -- and I cut down on bread making after bypass surgery. Ken in Juneau --------------- MESSAGE bread-bakers.v113.n016.7 --------------- From: Joan White Subject: Kitchen aid help Date: Mon, 22 Apr 2013 12:49:24 -0400 (EDT) This site might help: http://tipnut.com/mixer-tips-reference/ --------------- END bread-bakers.v113.n016 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved