Date: Sun, 20 Oct 2013 05:29:52 GMT -------------- BEGIN bread-bakers.v113.n038 -------------- 001 - Allen Cohn Subject: RE: Leaf Lard Date: Mon, 14 Oct 2013 06:35:15 -0700 Here are some links about leaf lard. The first is the one that really started the discussion back in 2006. http://query.nytimes.com/gst/fullpage.html?res=9B01E6DC173EF936A25752C1A9609C8B63 http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/09/16/FDI7124Q6V.DTL http://homesicktexan.blogspot.com/2008/05/how-to-render-lard.html http://www.obsessionwithfood.com/2006_01_01_blog-archive.html#113709378997673043 Allen --------------- MESSAGE bread-bakers.v113.n038.2 --------------- From: Ilene Wagner Subject: Leaf lard: another source Date: Mon, 14 Oct 2013 10:45:15 -0400 Dietrichs Meats in Krumsville Pa., Amish country. Their web site doesn't take orders. Call to place an order, then send check the old fashioned way. Sold in 1-lb containers or 10 lb tub, $3.00/lb., shipped UPS. Shipping to my location in upstate NY would run $19-20 for five 1-lb tubs; a 10-lb tub only a dollar or two more. Lasts several months refrigerated, over a year in the freezer. I've never ordered from them -- just called for information to post here --but know a pastry chef who's used them for years. Ilene --------------- MESSAGE bread-bakers.v113.n038.3 --------------- From: "Nina" Subject: re: coconut oil Date: Mon, 14 Oct 2013 08:13:57 -0700 Hi Lois, I like to bake, but like you, I am alone. But what I do is make the rolls, cakes, whatever and freeze it. When I want it, I just pop one into the microwave or set it on the counter. Works for just about everything. Nina, list Mom http://ninasatmyhouse.blogspot.com/ http://groups.yahoo.com/group/Atmyhouse=20 "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.v113.n038.4 --------------- From: Suzanne Lander Subject: Lard and coconut oil Date: Mon, 14 Oct 2013 16:51:29 -0500 I've appreciated the discussion of both! I don't use lard but I do love popcorn popped in coconut oil. I've been wondering how it would work in pie dough but I guess that's a question for another list :) I'll have to try substituting it for butter or veg oil in a few baking recipes. Brett, could you share the recipe for the dinner rolls? I've been looking for a good, soft roll and bun recipe. [[Editor's note: see elsewhere in this digest.]] Suzanne Lander --------------- MESSAGE bread-bakers.v113.n038.5 --------------- From: Jeff Kreitman Subject: Bread w/ Lard Date: Tue, 15 Oct 2013 21:10:06 -0400 The only bread I've ever made with lard is a Cuban Bread recipe from the icuban site. I was very hesitant to use it b/c I've never used lard in anything before, but the recipe insisted that it's not "authentic" Cuban bread if it doesn't use lard. Being completely clueless I bought whatever I found in the local grocery store (it was Esskay brand). It was definitely odorless (I didn't taste it) and the bread was amazing. (While you're at it, make their roasted pork to make a Cuban sandwich, too) Pan Cubano -- Cuban Bread By Three Guys From Miami Prep time: 2 hours Cook time: 18 minutes Total time: 2 hours 18 minutes Yield: 1 large wide loaf With a crisp crust on the outside and a lightly textured inside, a warm, fresh-baked loaf of Cuban bread is the next best thing to heaven. INGREDIENTS: 1 tablespoon active dry yeast 2 teaspoons sugar 1 1/4 cups warm water 2 cups bread flour (see instructions) 2 cups all-purpose flour (see instructions) 2 teaspoons salt 1/4 cup lard (melted in microwave) 2 tablespoons warm water (to brush on loaves before baking) 1. Grease a large bowl, and set aside. 2. Take a small bowl and dissolve the yeast and sugar in 1/4 cup of warm (110 degrees F) water. Place the bowl in a warm place and let it stand until it starts to foam and double in volume, about 10 minutes. If it doesn't foam and bubble, you have some bad yeast! 3. Meanwhile, measure out 1/4 cup of lard and place the lard in a Pyrex measuring cup or other suitable container. Heat in the microwave on high for about 90 seconds until melted. 4. Place the water/yeast/sugar mixture in the mixing bowl of a stand mixer. Add the rest of the warm water and the salt. Using the dough hook, mix on low speed until blended. 5. Take your measuring cup and dig in to the flour bag, scooping out two whole cups of each flour. Now the important part: in a separate bowl, sift together the two flours. Sifted flour has more volume than un-sifted flour, so you will use approximately 3 1/4 cups of sifted flour in the following steps. 6. Gradually add the flour mixture, a little at a time, to the wet ingredients in your mixer -- mixing constantly. At the same time you are adding flour, gradually pour in the melted lard. Keep adding a little flour and a little lard until all of the lard is added. 7. Continue adding more flour -- A LITTLE AT A TIME -- until you make a smooth and pliable dough. Try to add just enough flour to make the dough elastic -- just as much as necessary so that the dough hook barely cleans the sides of the bowl. Too much flour and your bread will be too dense! You will use approximately 3 1/4 cups of sifted flour to bring the dough to this point. (More or less, this is where the art of baking comes in!) Save any leftover flour mixture for rolling out the dough. 8. Now let the machine and the dough hook go to work kneading the dough. Set the mixer on a low speed and knead for about 3 to 4 minutes, no more! Your dough will be fairly sticky at this point. 9. NOTE: If you don't have a mixer with a dough hook, you can also do this the old fashioned way. Turn the dough out onto a lightly floured surface. Pound the dough ball down and knead by hand until the dough is smooth and elastic, about ten minutes. 10. Shape the dough into a ball and place it into that bowl you originally greased in the first step of this recipe, what was that, something like a week ago now? We know, we know -- bread making is a long and involved process! 11. Flip the dough ball a few times to grease it up on all sides. Cover the bowl with a damp cloth and place in a warm place. (We like to pre-heat our oven to 160 degrees F and then turn it off, thus creating a perfectly warm environment for our rising bread.) Let the dough rise until it doubles in size -- about 45 minutes to 1 hour. 12. It's at this point in the process that you can usually find three guys, covered in flour, sitting by the pool with their feet up and enjoying a cold beverage. It's also about now when Ra"Why didn't we just pick up a loaf of bread at the bakery?" 13. When you return from the pool, turn the dough out onto a lightly floured board, using the leftover flour you have in the bowl. Sprinkle some flour on the dough and use a rolling pin to roll it out. We like to make a large loaf, shaped to fit our longest baking sheet diagonally -- about 20 inches long. So we try to roll out a 12 x 20-inch rectangle. Sprinkle more flour on the dough and turn it over a few times as you roll it out, to keep it from sticking to the rolling pin. The added flour at this rolling stage should take care of most of the stickiness of the dough. 14. Roll the dough up into a tightly rolled long cylinder, with a slight taper at both ends. Wet your fingers and pinch the loose flap of the rolled dough into the loaf, making a tight seam. 15. Grease a baking sheet and sprinkle lightly with cornmeal. 16. Place the loaf diagonally onto the baking sheet, seam side down. Dust the top with a little extra flour and cover very loosely with plastic wrap. (You don't want the rising dough to dry out or stick to the plastic wrap. 17. Place in a warm spot and allow the loaf to stand and rise once again until it is about 2 1/2 times it's original size, about 45 minutes to 1 hour. Cuban bread is wider than French bread, so expect your loaf to spread out quite a bit as it rises. 18. Preheat oven to 450º F. Place a pan of water on the lowest rack of the oven. 19. Use a sharp knife to cut a shallow seam down the middle of the top of the bread, leaving about two inches of uncut top on each end of the loaf. 20. Brush the top of the loaf with water and place in your preheated oven on the middle shelf. After about 5 minutes of baking, brush some more water on top of the bread. 21. Bake the loaf until it is light brown and crusty -- about 12 to 18 minutes total baking time. 22. We all know that oven temperatures do vary -- so keep an eye on it! Reference: http://icuban.com/food/pan_cubano2.html --------------- MESSAGE bread-bakers.v113.n038.6 --------------- From: "Brett_Baker" Subject: Cleveland High School Buns Date: Mon, 14 Oct 2013 11:16:04 -0500 This is the recipe after I cut it down to a reasonable size and converted all but the lard into grams. Although it's a surprisingly simple recipe, the buns are surprisingly good. * Exported from MasterCook * Cleveland High School Buns Recipe By : Brett Baker Serving Size : 8 Preparation Time :0:00 Categories : Breads: Rolls & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 472 grams all-purpose flour 7 grams yeast dissolved in the water milk mixture 40 grams sugar 5 grams salt 141 grams water -- luke warm 142 grams milk -- luke warm 1/4 cup lard -- room temp Mix the dry ingredients, add the wet stuff and knead, about 2 minutes in the KA rotary mixer on speed 2 or until smooth and elastic. Ferment about 1 hour and 15 minutes or until doubled in volume. Form into 8 rolls & place on a parchment covered baking sheet. Proof about 45 minutes covered with saran until big and puffy. Bake at 400 F for 15 minutes. Tent if getting too brown. Happy Baking, Brett Baker [[Editor's note: Here are approximate equivalents in US measurements:]] 4 cup all-purpose flour 2.5 tsp yeast 10 tsp sugar 7/8 tsp salt 5/8 cup milk 5/8 cup water --------------- END bread-bakers.v113.n038 --------------- Copyright (c) 1996-2013 Regina Dwork and Jeffrey Dwork All Rights Reserved