Date: Sat, 11 May 1996 20:19:44 -0700 -------------- BEGIN bread-bakers.v096.n011 -------------- 001 - jb@vitinc.com (Jean Burne - Containers for flours 002 - David & Pat Hawn Subject: Old Fashioned Bread Date: Sat, 4 May 96 06:45 EST Hello all...I've decided to unlurk!!! I've been watching you all for a long time now and I've decided to ask a question. How do you convert the bread machine recipes to hand made (throw it on the counter and knead it well) recipes? I don't have a bread machine, but you folks are posting some pretty interesting recipes! Also, is there a mailing list for people without a bread machine? When my motherdied, she left me her recipe file box and the other day I found a recipe I wrote when I could hardly print! She faithfully copied it to make it more legible and sent it to all the relatives! So I guess I've been baking for a long time. I will sing to you, Lord! I will celebrate your kindness and your justice. Psalm 101:1 --------------- MESSAGE bread-bakers.v096.n011.3 --------------- From: LCANS@aol.com Subject: Presto Bread Slicer. Date: Sat, 4 May 1996 09:58:16 -0400 In a note the following question is asked. I purchased my Presto Bread Slicer at Target Discount about a year age. Chris Snyder From: "Philip A. Bunker" Subject: Presto Bread Slicing System Date: Sun, 28 Apr 1996 22:37:43 -0400 Does anyone know where this item may be purchased? I can find no source for it. Any help gratefully received. Thanks. Phil Bunker --------------- MESSAGE bread-bakers.v096.n011.4 --------------- From: Kathi Sandler Subject: Bread Slicing Knife Date: Sat, 04 May 1996 11:33:15 -0500 I have always used and still enjoy my CUTCO bread knife. It has a very sharp serrated edge and is at least 12" long. They come with a life- time warranty and they will resharpen their knives for a nominal charge. I have several of their knives and wouldn't think of using anything else! It works great on hot bread as well as the harder crust breads. The company is located in Olean, New York. Their number is 800-828-0448. They run sales in the fall for holiday gift giving. The knife is about $45, but well worth it. --------------- MESSAGE bread-bakers.v096.n011.5 --------------- From: mpayne@morgan.ucs.mun.ca (Michelle Payne) Subject: Canisters for holding flour Date: Sat, 4 May 1996 15:08:27 -0230 (NDT) In response to a message from Carl Shipman on Sun, Apr 28 in digest v096.n009. You were asking about canisters for holding about five pounds of flour or more. I'm not sure if the tubs we use will hold that much but I use the leftover four litre ice cream tubs that become empty after we eat the ice cream (usually chocolate). The tubs are very large and definitely airtight. I have about five of them full of various types of flour, they work great and they're very cheap. I also use the smaller tubs for sugars (white, icing and brown) and for cocoa, bran, oatmeal and more. Butter tubs are good for leftovers in the refrigerator and for storing homemade granola. A large butter tub in the freezer holds all the cornmeal I need for my recipes. You know what they say, Reduce, Reuse and Recycle. If I didn't reuse the tubs they'd be lying around in the landfills until long after I'm gone. Hope this helps you. Michelle Payne Michelle Payne Memorial University Newfoundland, Canada --------------- MESSAGE bread-bakers.v096.n011.6 --------------- From: Doug Weller Subject: BM brioche recipe Date: Sat, 04 May 1996 19:31:10 +0100 Hi, Does anyone have a recipe for brioche dough in a Bread Machine? thanks Doug Weller --------------- MESSAGE bread-bakers.v096.n011.7 --------------- From: Sandy Gamble Subject: Italian Bread Help Date: Sat, 4 May 1996 11:29:37 -0700 (MST) On April 30, 1996, Nick DiBiase requested Italian Bread Help ... >I've been in search of the following; a recipe for Italian bread like >the kind you get at an Italian baker. >I'm looking for a technique that yields a light crust with a very >light body (typical of good Italian bread). Nick...(and All) I am an experienced bread baker, however, I did take the advise of purchasing a book by Carol Field - The Italian Baker. Everything I've made out of this book, comes out beautifully. Anyway, here's 2 recipes; 1 for the Biga and 1 for the bread that I made with the Biga. I used Pillsbury Unbleached All-Purpose Flour and some whole wheat flour that I bought at a health food store. Hope you have the success that I have, when making this bread. Sandy ---------- Recipe via Meal-Master (tm) v8.02 Title: Biga (Italian Bread Starter) Categories: Breads, Starters Yield: 1 recipe --------------------------TO MAKE 2 1/3 CUPS BIGA-------------------------- 1/4 ts Active dry yeast 1/4 c ;warm water -105 to 115 degrees F. 3/4 c Plus 1 Tb. plus 1 tsp. water -at room temperature 2 1/2 c Unbleached all-purpose flour (330 grams) --------------------------TO MAKE 3 1/2 CUPS BIGA-------------------------- 1/2 ts Active dry yeast 1/4 c ;warm water -105 to 115 degrees F. 1 1/4 c Plus 2 Tb. water; room temp. 3 3/4 c Unbleached all-purpose flour (500 grams) Stir the yeast into the warm water and let stand until creamy looking, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time. By Hand: Mix with a wooden spoon for 3 to 4 minutes. By Mixer: Mix with the paddle at the lowest speed for 2 minutes. By Processor: Mix just until a sticky dough is formed. Rising - Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed, scoop out desired amount. Also, it's best to weigh the biga, (like in a small diet scale) rather than trying to get it into a measuring cup, because amounts can vary. From the book -The Italian Baker by Carol Field 4-28-96 Typos courtesy of Sandy Gamble ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Pane di Como Antico (Como Bread of the Past) Categories: Breads, Italian Yield: 2 loaves 3/4 c Biga (180 grams) ---------------- 1 1/2 c ;water at room temperature -------------------------- 1/2 c Whole wheat flour (65 grams) ---------------------------- 3 c To 3 3/4 cups unbleached All purpose flour (435 grams) ---------------------------- 2 ts Salt (10 grams) Cornmeal By Hand: ======= Cut the starter into small pieces in a large mixing bowl. Add all but 1 to 2 Tb. of the water and mix until the starter is in fime shreads and the liquid is chalky white. Stir in the whole wheat flour and most of the all-purpose flour, 1 cup at a time. When the dough is a fairly rough and shaggy mass, stir in the salt dissolved in the remaining water. Knead on a floured surface, sprinkling with up to 1/2 cup additional flour and suing the dough scraper to scrape up the fine film of dough that will accumulate on the sork surface, as well as to turn and lift the dough. After about 5 minutes of kneading, slam the dough down hard several times to help develop the gluten. Continue kneading until the dough is smooth, a total of 8 to 12 minutes. The dough should still be soft, moist and sticky. By Mixer: ======== Mix the starter and all but 1 to 2 Tbsp. of the water with the paddle in a large mixer bowl. Mix in the flours and then the salt dissolved in the remaining water. Change to the dough hook and knead at medium speed until soft, moist, and sticky but obviously elastic, about 4 minutes. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until smooth but still soft. By Food Processor: ================= Refrigerate the starter until cold. Process the starter and 1 1/2 cups cold water with the steel blade and remove to another bowl. Change to the dough blade and process the flours and salt with 2 or 3 pulses to sift. With the machine running, pour the starter mixture through the fed tube as quickly as the flour can absorb it. Process 30 to 45 seconds longer to knead. The dough will be moist and sticky. Finish kneading by hand on a lightly floured surface, sprinkling with additional flour, until the dough is smooth but still soft. First Rise: ========== Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, 1 1/2 to 2 hours. The dough is ready when it has numberous bubbles and blisters under the skin. Shaping and Second Rise: ======================= Divide the dough in half on a lightly floured surface without kneading it. Shape into 2 round loaves. Let them relax under a cloth for 20 minutes. Line baking sheets or peels with parchment paper and flour the paper generously. Roll each ball into a fat cylinder and place seam side down on the paper. Dimple the loaves all over with your fingertips or knuckles, as for focaccia, to keep the dough from springing up. The dough should feel delicate but extreme.ly springy. Cover the loaves and let rise until doubled, with many visible air bubbles, 1 1/4 to 1 1/2 hours. Baking: ====== Thirty minutes before baking, heat the oven with a baking stone in it to 425 degrees F. Sprinkle the baking stone with cornmeal. Carry the peel or baking sheet to the oven and very gently invert the dough onto the stone. Gently remove the parchment paper, peeling off very slowly. Immediately reduce the heat to 400 degrees F. and bake until golden, 35 to 40 minutes. Cool on wire racks. This dough can be made ahead and placed in the refrigerator for the second rise; the flavor is better with the long cool development of the yeast. Serve this with stews and meats with rich sauces, with green salads, fresh cheeses, sliced salami, and smoked meats. From the book - The Italian Baker by Carol Field Typos courtesy of Sandy Gamble ----- --------------- MESSAGE bread-bakers.v096.n011.8 --------------- From: AUDUBON5@aol.com Subject: Cost of shipping Date: Sun, 5 May 1996 06:03:04 -0400 Greetings Everyone, I'm new to the list and this is my first posting! I want to draw people's attention to Bob's Red Mill, a store/mill in Oregon that has a mail-order catalog. They offer many kinds of flour, as well as rice, beans, nuts, granola, pasta, and other goods. They have their own brand of yeast which I use. I'm a beginner baker so I can't judge the quality of the yeast and flour-except to say I have no complaints!-but the main plus of Bob's Red Mill, for me living in Washington State, is that the shipping cost is tolerable. Those of you in western states might want to give the company a try. BOB'S RED MILL 5209 SE INTERNATIONAL WAY MILWAUKIE OREGON 97222 (503) 654-3215 Aaron Hinkhouse audubon5@aol.com --------------- MESSAGE bread-bakers.v096.n011.9 --------------- From: "John E. Johns" Subject: Presto Date: Sun, 5 May 1996 09:45:48 -0400 Philip A. Bunker asked about where to purchase a Presto bread slicing system. I bought mine at a Service Merchandise store. I am sure that you can order one from their catalog as well. This was my third attempt at something satisfactory for slicing bread since I slice the whole loaf and freeze it. I bought a wooden box-type with slots for slicing but it made the slices too thick. Then I bought a Montana knife and after I nearly sliced off the end of my little finger, my wife returned it to Williams Sonoma. The Presto has been the most satisfactory by far. John in Cincinnati --------------- MESSAGE bread-bakers.v096.n011.10 --------------- From: charles moffat Subject: Canisters Date: Sun, 05 May 1996 11:29:13 -0400 I buy canisters at either Dunkin Donuts or Mister Donut. In my area, they'll sell you the buckets they use to keep the donut cream. There are 2 sizes. I have the large one because I buy 25 pounds of flour at a time but the smaller size should hold 5 pound. It's been a while but they charged me between 50 cents to $1.00 for each one. They're not terribly attractive but I keep my flour in my basement pantry so it didn't matter. Lavon --------------- MESSAGE bread-bakers.v096.n011.11 --------------- From: Reggie Dwork Subject: Date: Sat, 11 May 1996 20:07:38 -0700 --------------- MESSAGE bread-bakers.v096.n011.12 --------------- From: Bonnie Fulmer Subject: Re: KitchenAid 4.5 or 5 qt model? Date: Sun, 05 May 1996 18:34:58 EDT Dear Bread Experts: I'm sorry to do this because I hate repeat discussions, but I'm not having much luck searching my saved Bread Digest files. Mother's Day is coming up, and my mom would like a new mixer. I remember a discussion here a while back about which Kitchenaid mixer was better: the 4.5 quart or the 5 quart models. I'm looking at the 4.5 quart Ultra Power mixer for $200, but wonder if I shouldn't go for the 5 quart model. Is it really worth an additional $100? (ACK!) My mom likes to bake cakes (2 a week, maybe), and has taken a few cake decorating courses, but she's not a professional. Should I spring for $300 for the 5 quart mixer and hope she leaves it to me in her will, or will the $200 4.5 quart model meet most cooks' needs? Thanks for your patience with this repeat. Please e-mail me directly, so the rest of the list doesn't have to suffer the re-run answers. And have a happy Mother's Day, whether you ARE one, or not! Bonnie Fulmer Rhinebeck, NY 12572 gbf1@maristb.marist.edu --------------- MESSAGE bread-bakers.v096.n011.13 --------------- From: bal@iquest.net (PJ) Subject: Re: Canisters?? Date: Sun, 5 May 96 18:56 EST Carl wrote: > I am looking for a mailorder source of transparent airtight containers >that will hold 5 pounds of flour or a little more. Hi Carl. I have been using Tupperware canisters for my flour and sugar for years and find that they are very air tight. Another nice feature is that they are stackable and, if anything should ever happen to them, they will replace it for free. If you don't have a dealer in your area, I believe I have seen a home page for Tupperware on the net. --------------- MESSAGE bread-bakers.v096.n011.14 --------------- From: "Brian Ross" Subject: Zoji avail. in Canada and where? Date: Mon, 06 May 96 08:02:17 mst I'm pleased to finally have something to contribute to the digest. I found the entry from 'ardee@inforamp.net' about not being able to find Zojirushi machines in Canada. I purchased mine (also an S15A) from a local health food store. Hill's Pantry 7640 Fairmont Drive Calgary, Alberta, Canada T2H 0X9 (403) 258-1337 They're head office is in Lethbridge, Alberta at 1269 - 2nd Ave. South (403) 320-7227 If Zojirushi is saying that the machines are not available in Canada, I expect these people are importing from an American distributor. They really are the best machines I've come across so far. Well worth the extra expense. Brian D. Ross (bross@angnet.com) --------------- MESSAGE bread-bakers.v096.n011.15 --------------- From: LIR119@delphi.com Subject: sponge question/ recipe Date: Mon, 06 May 1996 18:47:31 -0500 (EST) For Betty who asked me if I used a sponge for the bread machine. No, I haven't tried a sponge for a bread machine. I have seen recipes for it mentioned in several bread machine cookbooks.The sponge is like a batter and I assume it would rest in the bread machine an alloted amount of time before the remaining bread ingredients are re mixed with it. Hope this answers your question. See specific recipe below! In using the sponge method, primarily most all the yeast and about 60% of the flour and liquid are added to form a thick batter which is allowed to ferment.then the remainder of the flour,salt, sugar, shortening,etc are mixed and added in to form the dough. The yeast has a head start to develop and the salt and shortening etc wont hinder its growth as it may do in the straight dough method. Here is a bread machine sponge from: Bread Machine Baking, Perfect Every Time by Brody and Apter. I have not tried this. PAIN DE CHAMPAGNE Sponge: 1 cup brut champagne 2 tsp yeast 1 cup unbleached white flour Remainder: 1 1/2 tsp yeast 1 tsp salt 4 tbs. nonfat dry milk 2 1/4 cups white unbleached flour 2 tbs. butter 1 extra large egg Above sponge Prepare the sponge the night before using brut champagne ( dry , not sweet ). Pour champagne into a bowl, sprinkle on yeast and stir to dissolve. Add flour and mix well. Cover with plastic wrap and set in a warm place for 12 hours. To complete the bread: Place all the room temp ingredients into the breadmaker following your breadmakers instructions and use the white bread mode and press start.Authors note: this is a very interesting and elegant white bread. You must use brut champagne as to sweet champagne will kill the yeast. Joan,"Flour Power" `[1;34;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.16 --------------- From: LIR119@delphi.com Subject: sqaw bread recipe Date: Mon, 06 May 1996 18:47:37 -0500 (EST) Here is a sqaw bread recipe, a bit different than a previous one posted. this is baked not fried. SQAW BREAD - 2 loaves 1 tbs.yeast 1 tbs. salt 1/2 cup dark brown sugar 3 cups warm water 1 cup molasses 1 cup oil 4 cups whole wheat flour 8 to 9 cups white flour Dissolve yeast in 3 cups warm water with salt and brown sugar, covered with plastic for 1 hour until mixture is thick and cracking looking on surface . Stir in molasses and oil, whole wheat flour and 7 cups of white flour and stir to form a dough. Knead on a flour surface until smooth and elastic, adding more white flour as needed. Transfer to an oiled bowl and cover and let rise triple about 3 or 4 hours.Punch down and let rise triple again, about 1 hour or so. Punch down and divide dogh in half.Form each loaf into a 14 inch long by 3 1/2 inch high loaf and arrange opn baking sheets.Let rise in a warm place about double, about 40 minutes. Bake in a slow, 300 degree oven about 1 hour to 1 hour and 15 minutes until tested done. Transfer to racks to cool. Joan,"Flour Power" `[1;37;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.17 --------------- From: LIR119@delphi.com Subject: recipe: wine biscuits Date: Mon, 06 May 1996 18:47:42 -0500 (EST) Hi, thought Id sneak a tasty but different appetizer biscuit to share. These go well with your assorted appetizers, especially meats and cheese. WINE BISCUITS 1 1/4 cups flour pinch salt 3 oz. oleo 2 oz. sugar 1 egg 1/4 cup to 1/3 cup sherry wine or any wine Prepare as you would for regular biscuits, that is: combine dry ingredients and cut in oleo. combine egg and sherry and mix in to form a soft dough. Pat out on a floured surface. cut with biscuit cutter, place on baking sheets and sprinkle with a bit of sugar or flour. bake 350, 8 to 10 minutes. Makes about 12 small. Note: I have used white wine with good results too. Joan,"Flour Power" `[1;34;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.18 --------------- From: LIR119@delphi.com Subject: bread knife info Date: Mon, 06 May 1996 18:47:48 -0500 (EST) I have several knives for cutting bread.all are different and are used for different breads. Here is my humble opinion about them 1. serreated bread knife by Kaplan/Aronsen, a stainless steeel knife made in Sweden. It has a black handle with a finger grip and ability to be hung on a rung by the handle. It is light weight and one of the sharpest best cutting bread knives I own. If you ever see it, its reasonable priced and superb. I bought it in Zabars in NYC and have never seen another. 2.this knife almost looks like a violin bow. It has a solid wood light weight handle with a sharp serreated thin blade and you use it by cutting with the blade side down, making the handle lay on its side. Its superb for cutting fresh soft bread. Its Emson brand made in China . Not expensive. sold in kitchen stores. 3. Toastmaster, platinum electric carving knife. sold near the Toastmaster bread machines its recommended for cutting bread. I dont like any electric knives for cutting bread although it does a good job. I feel i have more control with a manuel knife. 4. bread cutting guides. I have two. One wooden box contraption which is okay and a similar plastic cutting guide. I find these clumsy and prefer to use the first two bread knives I mentioned above. I think i like the freedom to cut my bread as thin or thick as I want since my two bread guides have no ability to change slice size. theyll probably be candiditates for my next yard sale. Same thing with my bagel guide cutter. I hardly ever use it! Joan,"Flour Power" `[1;34;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.19 --------------- From: LIR119@delphi.com Subject: seeking: custard filled bread Date: Mon, 06 May 1996 18:47:52 -0500 (EST) This is indeed an unsual request but I thought Id give a try.Does anyone have a recipe for a sweet yeast bread ( similar to Portugese sweet bread ) that has a custard or pudding type of filling in the center? Someone told me that Jesse's bakery in Honolulu sells the bread. I am always curious about these things and would enjoy a recipe for such an unusal bread. thanks for any help or any unusal bread recipes you may wish to share:) Joan,"Flour Power" `[1;36;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.20 --------------- From: LIR119@delphi.com Subject: Recipe: non yeast bread Date: Mon, 06 May 1996 18:47:57 -0500 (EST) Ive had this recipe a long time. It makes a satisfying bread although it is essentially a quick bread. This is in response for a good non yeast bread. I also have a nice recipe for a Prune Rye bread ( no yeast ) if anyone wishes to see that, Id be happy to email or post.The prune rye does contain a lot of sugar as compared to the one below. WHOLE WHEAT QUICK BREAD 1 egg beaten 2 cups buttermilk 3 tbs. honey or molasses 1 1/2 tbs. melted butter or margarine 2 cups whole wheat flour 1 tsp. baking soda 1 tsp. baking powder 1 tsp. salt 1/2 cup chopped walnuts 1/2 cup raisins Combine egg, milk, honey and butter. Combine all dry ingredients and stir into egg mixture. Stir in nuts and raisins. Divide mixture into 2 greased 6 x 3 inch loaf pans. Bake 400 degrees 50 minutes or done. cool before slicing. Joan,"Flour Power" `[1;37;47mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.21 --------------- From: Vinny Jones Subject: Falling loaves Date: Mon, 6 May 1996 20:22:38 -0600 Lately my loaves have been falling about five minutes after I take them from the oven. They rise and bake fine, then *poof*. The only difference I've made in procedure is adding gluten for texture. Can too much gluten cause a loaf to fall? Everything else...taste, texture...is just great. Any advice is appreciated! ---vinny --------------- MESSAGE bread-bakers.v096.n011.22 --------------- From: Bob Jones Subject: Hitachi problem Date: Mon, 06 May 1996 21:32:55 -0700 My Hitachi HB201B machine has been making hockey pucks for months. I have tried everything without finding the problem.... I have.... used different yeast, different flour, less salt, less sugar, added gluten, and on and on! here is an example of a failing simple recipe.. 14.5 oz flour (I always weigh for accuracy) 1 1/8C warm water (80deg f) 2T sugar 1.5 T butter 1.5t salt 1.5T dry milk 3t yeast fleishmans active dry yeast * I have checked the temp during rise... its about 80-85 deg f * I have relubed bearing in base of unit, it was hard turning, but now its very free. * I have checked timed steps, they seem accurate. I am stumped! I think it has to be the machine, but I can't figure out what or point my finger at anything wrong with it. Has anyone seen this machine fail in this particular way or have any other ideas. Incidently, the failures started by the loaf rising up to the top of the pan then falling about a year ago. I gave up, put it away and I'm back fighting the thing again....this go around I can't get a loaf to rise to even 1/2 pan!I got enough hockey pucks here to start a team! The birds all way about 50 pounds from all the bread! Thanks for any help anyone can give, Bob --------------- MESSAGE bread-bakers.v096.n011.23 --------------- From: Brand Miner Subject: Dutch crunch bread Date: Tue, 07 May 1996 13:21:14 +0800 Many of our local bakerys have a product called Dutch crunch bread. This is a white bread with a very crunch, flakey top crust. This bread is one of our family favorites and I wonder if anyone has a recipe to make this in my bread machine. Either full baking, or dough cycle with finishing by hand, would be acceptable. Thank you for your responses. --------------- MESSAGE bread-bakers.v096.n011.24 --------------- From: LIR119@delphi.com Subject: sponge question/web site Date: Tue, 07 May 1996 18:01:31 -0500 (EST) For any ones info I came accross this site: http://countrylife.net/bread/ which was a bread page with a good intructional text with basic recipe for making bread with a sponge. They dont push or sell on this site. I know discussion about the sponge has been explained by me and others but I personally enjoy always learning more and sharing the info. Hope this site will help Betty R. Joan,"Flour Power" `[1;30;40mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n011.25 --------------- From: BakerBW@aol.com Subject: Re: Digest bread-bakers.v096.n009 Date: Wed, 8 May 1996 15:23:55 -0400 Hi to everyone, I just happen to have two recipes to share. One for Becky who was looking for a Pita bread recipe and to Nick who kneaded a basic Italian bread recipe. Pita Pocket Bread 2 cups water 2 packages yeast 1/4 teaspoon sugar 1/4 cup olive oil 6 cups bread flour - Gold Medal works fine Knead 10 minutes Rise 90 minutes Punch down and shape into 8-9 balls Rise 30 minutes Roll out balls with a floured rolling pin to 1/8 inch thickness. Bake on a oiled coolkie sheet sprinkled with cornmeal at high heat (500*) on the lowest rack of the oven for 5 minutes or until golden brown. The loaves will puff up while baking and deflate when cooling. Wrap them tightly while still slightly warm. Baquette Bread 2 quart warm water 2 ounces sugar 2 ounces salt 2 ounces vegatable or olive oil 8 ounces yeast-dry active 7-8 pounds bread flour-variable Combine all ingredients in a large mixing bowl and mix together holding back on some of the flour until you see that it is needed. Knead dough 5-10 minutes or until dough is smooth. Cover and let rise until double in size. Punch down and form into desired shapes-baquettes,round loaves etc. Bake at 375* 20-30 minutes depending on loaf size By adding fresh chopped herbs and some roasted garlic to this dough you can come up with some very flavory breads. Thanks to all for making the bread bakers digest so interesting to read every week. Baker BW@Madison WI --------------- END bread-bakers.v096.n011 --------------- -------------- BEGIN bread-bakers.v096.n012 -------------- 001 - phyllis.johnpoll@ncsl.org - Food Processor Bread 002 - "flash gordon, md" Subject: papadum recipe sought Date: Thu, 9 May 1996 08:58:19 -0700 the chapati recipe posted earlier made me think about the *really thin* crispy stuff called "papadum" i've had at indian restaurants. it's a little spicy, and served hot from the whatever. i think it's cooked kind of like a crepe, on the side of a hot object. anybody have a recipe for this stuff? it'd be appreicated. . . "Time is a great teacher. Unfortunately, it kills all its pupils." -- Berlioz flash@well.com [] flash@toad.com [] flash@sirius.com [] flash@river.org flash gordon, m.d., f.a.c.e.p. [] http://www.well.com/user/flash --------------- MESSAGE bread-bakers.v096.n012.3 --------------- From: LIR119@delphi.com Subject: sqawbread/temp correction Date: Thu, 09 May 1996 18:00:37 -0500 (EST) So sorry, here is the correct temperature for the sqaw bread that I mistyped: 350 degreesF is the correct temp. NOT 300* Sorry for any inconvenience. I fiqured some of you may have picked this right up.:) Joan,"Flour Power" `[1;30;41mRainbow V 1.18.3 for Delphi - Registered --------------- MESSAGE bread-bakers.v096.n012.4 --------------- From: Ritterhaus@aol.com Subject: World's best knife Date: Thu, 9 May 1996 18:41:43 -0400 I have had a "Cutco" slicing knife for over twenty (20!) years and it is still sharp and cuts bread beautifully. It has a 10 inch long blade with a serrated edge which will not "wander" on you. The handle is shaped to fit your hand. The company will resharpen for free if you ever need it, but I doubt you ever will! I'm not sure of the cost today, probably in the $50 range but worth every penny. You will never buy another slicing knife. A friend just got one after seeing mine and falling in LOVE. Contact Wear-Ever Aluminum, Inc., Box 3600, Chillicothe, Ohio 45601 and ask for information on #1724 slicer. I also have their steak knives, paring knife and boning knives, all terrific! Jean --------------- MESSAGE bread-bakers.v096.n012.5 --------------- From: Vandergriff Rhonda Subject: Re: kids/passover bread Date: Fri, 10 May 1996 15:25:36 CDT Would whoever posted the segment about kids and history with the Hebrews having to make their bread without straw and unleavened bread being bread with no ingredients please E-mail me. I deleted the part with your name, etc. I'm interested in more. Rhonda V --------------- MESSAGE bread-bakers.v096.n012.6 --------------- From: "Miles, John W. (3672)" Subject: Gourmet Magazine. Date: Sat, 11 May 1996 08:53:00 -0700 (PDT) Greetings: I am just getting to a bunch of back issues of Bread Bakers' Digest after a longish trip. I was interested in the mention by Martha (issue 005) of an article in Gourmet Magazine on sourdough bread. I would be more than grateful if some kind soul could send me a photocopy of this article (Gourmet Magazine is not readily available here in Colombia, particularly back issues), or even just the address of Gourmet Magazine where I might negociate a copy of the March issue. Many thanks! I'm getting to be a bit fanatical about sourdough. The great frustration is the general lack of real information on the subject in any bread book I have seen (and I've seen a few). I have recently discovered that there is a substantial literature on the microbiology of sourdough, though most of this is in German (which, unfortunately, I do not read). There is enough in English for one to discover that most of what appears on sourdough in bread books is pretty much nonsense, or at least sorely incomplete. And, Martha: go ahead and invest the time in sourdough. Once you get used to it you'll be very reluctant to go back to "store-bought" yeast. Best regards, John Miles ================================================================= John W. Miles Tel: (57-2) 445-0000 (Colombia) C.I.A.T. (415) 833-6625 (USA, direct) Apartado Aereo 6713 Cali, COLOMBIA Fax: (57-2) 445-0273 (Colombia) (415) 833-6626 (USA, direct) Email: ================================================================= --------------- END bread-bakers.v096.n012 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved