Date: Mon, 12 May 2014 05:13:12 GMT -------------- BEGIN bread-bakers.v114.n019 -------------- 001 - lobo119 Subject: Re: Greasing loaf pans Date: Mon, 5 May 2014 06:12:27 -0600 Phyllis O'Neil wrote: >From: "Phyllis O'Neil" >I've used olive oil or vegetable oil a few times to grease my loaf >pans, but it seems that the bread doesn't want to release well. So >now I use butter. Was wondering if people use oil and how it works out. Try the following mixture, it works much better than plain oil: 1/4 c oil 1/4 c flour 1 1/4 c Crisco or solid shortening Grease pans well with mixture. Store in refrigerator. Lois --------------- MESSAGE bread-bakers.v114.n019.2 --------------- From: Fred Smith Subject: Re: Greasing pans and Bernard Clayton Date: Mon, 5 May 2014 12:20:19 -0400 I used to use crisco (or butter or margarine), but now I use Pam or similar store-brand products and find they work fine. Re Bernard Clayton Jr., I have the original edition of "The Complete Book of Breads", and I love it. It's not *merely* recipes, it's lots of howto and lore. (my old copy from 1976 has disintegrated, but I found a like-new "used" one on Amazon a couple years ago for actually quite cheap, so I'm still happy! I also have his "complete book of soups and stews" and his book on pie and pastry, too, though I don't use them as much as I do the bread book.) Fred Smith -- fredex@fcshome.stoneham.ma.us ----------------------------- But God demonstrates his own love for us in this: While we were still sinners, Christ died for us. ------------------------------- Romans 5:8 (niv) ------------------------------ --------------- MESSAGE bread-bakers.v114.n019.3 --------------- From: Susan Prescott Subject: Re: Greasing loaf pans, Bernard Clayton, & NY Times Date: Mon, 5 May 2014 10:59:42 -0600 I have Bernard's Complete Book of Breads. You're right, he does use quite a bit of yeast. Also, I've found that none of the recipes seem to work out for me without some, usually, major revisions. There are a couple recipes (with my changes) that I use often, but, most I'm just not interested. Sue --------------- MESSAGE bread-bakers.v114.n019.4 --------------- From: Ilene Wagner Subject: Re: Digest bread-bakers.v114.n018 Date: Mon, 5 May 2014 15:46:23 -0400 @Phyllis re: greasing loaf pans... I learned this from a pastry chef on another site and have used it for years: mix equal parts (by volume) oil, flour and shortening,i.e., Crisco, in a mixer until well blended. Store in plastic container in refrigerator. Use a pastry brush to grease any type of baking pan. It lasts forever, is cheap, and nothing ever sticks. A little goes a long way. Yesterday I baked a loaf of "many seed bread" from Reinhart's BB Apprentice (turned out great) using this mix to grease the pan. I have Clayton's original bread book from around the 1970s but never used it. It seemed like a good purchase at the time and sometimes I'll skim it for reference, but haven't been inspired to follow any recipes. I agree they use a lot of yeast. --------------- MESSAGE bread-bakers.v114.n019.5 --------------- From: John Hileman Subject: Reply to Greasing loaf pans, Bernard Clayton, & NY Times Date: Mon, 05 May 2014 18:30:32 -0400 Regarding bread releasing from loaf pans, I grease mine with regular shortening (such as Crisco), using my fingers to spread it. The type of loaf pan may also affect release. I use a high quality metal pan and I never wash it. I just wipe it out whendone. Regards, John Enola, Pennsylvania --------------- MESSAGE bread-bakers.v114.n019.6 --------------- From: Diane B Subject: Re: Bernard Clayton Date: Mon, 5 May 2014 22:00:51 -0700 Definitely a fan here. I rarely use any recipes without playing with them a bit, but his are well written and quite reliable, and have been the jumping off point for many lovely things, like crescent rolls and little wheaty biscuits, spicy sweet breakfast breads and a not-quite-puff-pastry that is my staple--easy enough to make at home, and with my home milled flour, better tasting than any store bought version. I still have never quite managed to make the fascinating Normandy Beaten Bread from the Breads of France, but one day I'll stop getting distracted by the other recipes and see how it too translates to fresh whole wheat flour. He even wrote me quite a nice note when I wrote to him about a variation I'd come up with for a recipe from his book. I was quite sad to hear of his passing a few years ago. diane in los angeles http://debunix.net/recipes/WholeBaking.html http://debunix.net --------------- MESSAGE bread-bakers.v114.n019.7 --------------- From: Reggie Dwork Subject: Worlds Easiest Crusty Bread recipe correction Date: Thu, 08 May 2014 16:50:34 -0700 Here is the corrected recipe. * Exported from MasterCook * Bread, Worlds Easiest Crusty Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Bread Bread-Bakers Mailing List Grains Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour -- (you will need more to work the bread) 1/4 teaspoon instant active yeast 1 1/4 teaspoons salt cornmeal -- to dust top of loaf 1 1/2 cups water -- (pour it a little at a time you might not need all of it) 1. Mix all the ingredients together except the cornmeal, the dough will be sticky put saran wrap over the mixing bowl tightly and let it set for 12-18 hours in about 70 degree's, I set mine in the microwave for safe keeping. 2. The dough will be ready when the dough is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. 3. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. 4. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. 5. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. 6. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool ona rack. Recipe yields: 1 1/2 pound loaf Source: "mommyskitchen.net" S(Internet address): "http://www.mommyskitchen.net/2009/09/worlds-easiest-crusty-bread-it-really.html" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1368 Calories; 4g Fat (2.5% calories from fat); 39g Protein; 287g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 2683mg Sodium. Exchanges: 19 Grain(Starch); 0 Lean Meat. --------------- END bread-bakers.v114.n019 --------------- Copyright (c) 1996-2014 Regina Dwork and Jeffrey Dwork All Rights Reserved