Date: Fri, 30 Oct 1998 16:41:10 -0800 (PST) -------------- BEGIN bread-bakers.v098.n073 -------------- 001 - Vernon Webster - Outback Steakhouse Bread? 006 - Reggie Dwork Subject: Bread Lists Date: Sat, 24 Oct 98 10:55:02 +0000 Last week I made a tasty loaf by adding about a cupful of lightly roasted seeds (3/4 sunflower, 1/4 pine nuts), about 6 chopped up dried apricots and 3 crushed cardamons to my normal white bread recipe. I also used grade '0' (pasta type) flour but would guess that standard strong would do. Just before baking I brushed with milk and coated with white poppy seeds. This was lovely with cheese such as gooey ripe brie. Vernon. Vernon Webster Harrogate North Yorkshire England --------------- MESSAGE bread-bakers.v098.n073.2 --------------- From: "Robert Bursey" Subject: Thanks for alternative spreads Date: Sat, 24 Oct 1998 19:40:26 -0700 I received several suggestions for alternative to butter. So far, I have = tried the one that looked the easiest. It was Max Prola's, which was to = mix butter with an equal volume of vegetable oil. I am very happy with the results. I use canola oil since it is the = lowest in saturated fat. That's also what I add to the bread when = baking. In addition to reducing saturated fats by (almost) 50%, there = would also be a reduction in salt. Most butter is salted. If you have = ever tasted the unsalted variety, you know why. Another pleasant outcome = is that the mixture is just the right consistency for spreading when you = take it out of the fridge. I always found butter too hard, even when = kept in the butter compartment. I estimate that you put about 5 times more fat on a loaf of bread than = you put in it. Using this mixture instead of straight butter allows me = to either take in less fat for the same bread consumption or to eat more = bread. I like bread. So thanks Max and to all the others who wrote in. I'll eventually get = around to trying yours too. Thanks again. --------------- MESSAGE bread-bakers.v098.n073.3 --------------- From: Beynong@aol.com Subject: Sweet milk Date: Sat, 24 Oct 1998 15:28:39 EDT Sweet milk is just regular milk rather than sour or buttermilk. Gail B --------------- MESSAGE bread-bakers.v098.n073.4 --------------- From: Rosemary Grimm Subject: malted wheat bread Date: Sat, 24 Oct 98 07:27:54 PDT Joann, Look at the Laurel's Kitchen Bread Book for instructions on malting wheat. Malted wheat flakes would be malted wheat that has been rolled, like rolled oats. Rosemary Grimm, GARVANZA, CALIFORNIA The Blue Ribbon Bakery http://www.geocities.com/NapaValley/4496 --------------- MESSAGE bread-bakers.v098.n073.5 --------------- From: Buese Subject: Outback Steakhouse Bread? Date: Mon, 26 Oct 1998 17:56:48 -0600 (CST) Does anyone have a machine recipe for bread like they serve at the Outback Steakhouse restaurants? I have one for regular baking, but even with using my machine for the dough, it takes all day for the rising and baking! Lisa Lisa Buese Ste. Genevieve County, MoGenWeb Coordinator --------------- MESSAGE bread-bakers.v098.n073.6 --------------- From: Reggie Dwork Subject: bread baking classes Date: Wed, 28 Oct 1998 21:41:27 -0800 King Arthur Flour offers FREE bread baking classes. Class subjects will range from Holiday Sweet Breads, traditional shapes like Challah, and Old World and Sourdough breads to the basics of working with yeast, and application of "by-hand" techniques for bread machine users. Bring a friend. Classes are FREE and NO registration is required. All locations will have 2 classes per day - from 10am to 12 noon and 6:30 pm to 8:30 pm, unless otherwise noted. For more information on the class schedule call them at 1800.827.6836 or visit their web site at: www.kingarthurflour.com NORTH CAROLINA Ashville - Nov 16 WNC Agricultural Center, Jay Clayton Davis Arena Restaurant area 1301 Fanning Bridge Road GEORGIA Snellville - Nov 17 6:30 pm - 8:30 pm ONLY Inviting Events, 3485 Highway 78 Roswell - Nov 18 Cultural Arts Center 950 Forrest St Macon - Nov 19 Al Sihah Shrine Temple 580 Mecca Dr Valdosta - Feb 9, 1999 K of C 306 St Augustine Rd Albany - Feb 11, 1999 Hasan Temple Mosque 1822 Palmyra Road FLORIDA Jacksonville - Feb 8, 1999 Morocco Temple Shrine 3800 St John's Bluff Road Tallahassee - Feb 10, 1999 Women's Club of Tallahassee 1513 Cristobal Drive --------------- MESSAGE bread-bakers.v098.n073.7 --------------- From: mjgraffe Subject: Digest bread-bakers.v098.n064 Date: Thu, 29 Oct 1998 10:17:26 -0800 CIABATTA Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----FIRST STEP----- 12 oz Flour 1/4 ts Yeast, dry 7 fl -- Water, warm Olive oil -----SECOND STEP----- 1/2 pt -- Water, warm 1 tb Olive oil 5 tb Milk, warm 1 1/4 lb Flour 1 t Yeast, dry 1 tb Salt Cornmeal to dust Add yeast to sifted flour and slowly mix in the water. Beat for five minutes. Place in a bowl and brush with olive oil. Cover and leave to rise in a warm place until tripled in size (5-24 hours). Now chill. Stir the warm water, milk and olive oil into the chilled mixture. Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast and salt. Using either a food processor or those at the end of your wrists, form into a dough and then knead on a floured surface until springy . Put dough in an oiled bowl, cover and leave to rise until doubled in size. Divide into four and stretch dough into rectangles, pressing flat with your knuckles. Cover with a damp cloth and leave in a warm place for 2 hours. Pre-heat oven to 450 F. Heat baking sheets in oven. Dust baking sheets with cornmeal and place dough on top. Bake for 25 minutes, sprinkling with water three times during the first 10 minutes. --------------- MESSAGE bread-bakers.v098.n073.8 --------------- From: Myron Menaker Subject: Re: ISO Granary Malted Brown Bread Recipe Date: Sat, 24 Oct 1998 13:40:05 -0400 Dear JoAnn, I lived in the UK, and I too miss the Hovis Brown Breads! Check the Hovis web site for recipes, mixes and flours: Perhaps a supplier specializing in British products could help with the unique ingredients! Good luck, Myron in Florida PS Please join me Sunday at 9pm EST for "Cooking with the Beach Boy!" ........................................ From: JoAnn Subject: ISO Granary Malted Brown Bread Recipe Date: Wed, 21 Oct 1998 11:35:13 -0500 Hello, I have been asked by an Englishman to attempt to duplicate his Granary Malted Brown Bread in my bread machine. From the wrapper the ingredients are: Malted Meal (Wheat Flour, Malted Wheat Flakes, Wheat Bran, Wheat Protein) Water, Yeast, Vegetable Fat, Salt, Malt Flour, Vinegar, Soya Flour, Emulsifier: E74(e); Flour Treatment Agent:E300. Quoting the bread wrapper: "The origins of the malted brown GRANARY bread baked by 'HOVIS' can be traced back to the 15th Century when Benedictine Monks of Burton Abbey invented a special process for the malting of wheat grain. The maltsters still use the traditional malting methods to make the malted flakes which give GRANARY breads their distinctive and unique nutty flavour." ''''''''''''''''''''''''''''''''''''''''' Myron Menaker Daytona Beach FL USA myronm@bellsouth.net | \ / _\/_ .-'-. //o\ _\/_ -- / \ -- | /o\\ jgs^~^~^~^~^~^~^~^~^-=======-~^~^~^~~^~^~^~|~~^~^|^~` | --------------- MESSAGE bread-bakers.v098.n073.9 --------------- From: Ted Burkmar <48N123W@bc.sympatico.ca> Subject: Raisin-Walnut-Cinnamon loaf... Date: Sun, 25 Oct 1998 13:17:21 -0800 The following is adapted from the 'Black & Decker Automatic Breadmaker' manual that comes with the machine. I have found some of their recipes tend to be quite conservative with ingredients, and quantities can easily be increased to make a superior loaf, in my opinion. The original version does not call for walnuts, but they bake well in raisin bread. What follows is the exact process/ingredients used to make a moist loaf. I rarely toast this; simply warming a slice for 3 minutes on power level 3 in my microwave returns that 'just baked' effect. This produces a very nice loaf at my elevation. (sea level) Suitable for a 1-1/2 or 2 pound machine. 1-1/3 cups filtered water 1/4 cup instant skim milk powder (Pacific brand) 2 Tbsp. margarine (Becel) 2 Tbsp. unrefined dry Demerara sugar (Taikoo brand from Mauritius) 1-1/2 Tsp. sea salt 4 cups unbleached white flour (*Millstream brand) 2 Tsp. cinnamon (up to 3 Tsp. OK) 1-1/4 Tsp. Fleischmann's bread machine yeast * Millstream is Canadian flour. The original recipe calls for 4-1/4 cups American flour. U.S. bakers might have to add a little extra water to get the desired level of moistness in the finished loaf. Try 1/2 Tbsp. extra to start, if necessary. Place in breadmaker, select 'Sweet Bread' setting, 'Regular Crust' & start machine. Add ingredients: (see below) 1 cup raisins 1/2 cup chopped walnuts Special instructions: Place 1-2 cups raisins on a large plate and select them one by one into the measuring cup. This may seem fussy, but these raisins tend to stick together right out of the package, and a small percentage still have stems attached. The major departure from the instructions is the way I add the walnuts & raisins. I start to add the walnuts and raisins approx. 10 min. before the machine 'beeps', but not all at once. Add them evenly at one minute intervals over the 10 minutes, and by the time the machine 'beeps' all the raisins & walnuts have been added. Doing it this way seems to avoid excessive mashing by the paddle, and increases distribution. Time: 3hrs. 50 min. in my machine. --------------- MESSAGE bread-bakers.v098.n073.10 --------------- From: Reggie Dwork Subject: 2 hand made breads Date: Thu, 29 Oct 1998 18:58:04 -0800 Grandmother's Zucchini Bread Pistachio Banana Bread Here are a couple that have been sitting in my files .... Reggie * Exported from MasterCook * Grandmother's Zucchini Bread Recipe By : Kelly Serving Size : 16 Preparation Time :0:00 Categories : Breads Hand Made Vegetables Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Eggs 1 C Oil 1 1/2 C Sugar 3 Med Zucchini 2 Tsp Vanilla 2 C Sifted All-Purpose Flour 2 Tsp Baking Soda 3 Tsp Cinnamon 1 Tsp Salt 1 C Raisins 1 C Chopped Walnuts 1/4 Tsp Baking Powder Beat eggs lightly in a large bowl. Stir in oil, sugar, zucchini and vanilla. Zucchini should be grated and well drained. Sift flour, baking powder, soda, cinnamon, and slat on wax paper. Sift into egg mixture until well blended. Stir in raisins and nuts. Spoon batter into 8x5x3 inch loaf pans. Bake at 375F for one hour. Cool 10 minutes. Then remove and cool completely. Makes 2 loaves. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 14 0 0 0 0 0 0 * Exported from MasterCook * Pistachio Banana Bread Recipe By : Home Cooking, July 1994 Serving Size : 16 Preparation Time :0:00 Categories : Breads Fruits Nuts Bread Bakers Mailing List Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Pkg Instant Pistachio Pudding Mix -- Small Pkg 1 C Oatmeal 2 Eggs 3 Lg Bananas -- Mashed 1 C Oil 3/4 C Sugar 1 1/2 C Flour 1 1/2 Tsp Baking Soda 1/4 C Hot Water 1/2 C Chopped Nuts Heat oven to 325F. Beat eggs; add mashed bananas, oil, sugar, flour, oatmeal, pudding mix and nuts. Dissolve baking soda in hot water; add to mixture. Pour mixture into 2 large greased (11 x 4 x 2") loaf pans. Bake for 1 hr and 25 in. Makes 2 loaves - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 3760 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v098.n073.11 --------------- From: Reggie Dwork Subject: National Baking Center Date: Tue, 27 Oct 1998 00:30:05 -0800 National Baking Center Professional Courses 1998-99 BREAD CURRICULUM Advanced Bread Baking January 19-22 or March 30-April 2 (4 days) Focus on the relationship of the three most fundamental elements of bread quality flour, mixing and fermentation-and learn to troubleshoot problems caused by their imbalance. Applicable to all styles of bread baking. For experienced bakers; thorough knowledge of baker's percentage is a prerequisite. Limited hands-on. Advanced Shaping Techniques (3 days) January 13-15 Stand out from the competition by creating breads with exceptional visual appeal. Review of basic bread shapes and fundamentals of dough production, choosing the appropriate shape for your dough, advanced shaping and scoring theory and techniques. Intensive hands-on. Good working knowledge of bread making recommended. Advanced Sourdough (4 days) November 17-20 or February 23-26 Everything you need to know to produce a well-balanced and flavorful sourdough. Overview of the sourdough process, starting and controlling a culture, alternative feeding methods, and various uses for sourdough, including whole grain breads and viennoiserie. Limited hands-on. For the experienced baker. Bread Baking for Beginners (5 days) November 30-December 4, or March 1-5 Basic knowledge and hand skills needed to produce artisan-quality bread. Role of basic ingredients, steps of the baking process, mixing methods, fermentation process, flour choice, dough handling, quality evaluation and formula balance. Extensive hands-on. For the baker new to bread baking. Display and Decorative Breads (3 days) November 9-11 or February 8-10 Exciting creations for table service, seasonal, and retail sales. Review of baking theory as it applies to edible decorative coughs; intensive hands-on practice mixing, forming and baking for displays, center pieces and garnishes; sculpting for non-edible applications. Good working knowledge of bread making recommended. Great Breads Any Way (4 days) January 6-8 Don't let the bread revolution pass you by. Hands-on overview of basic principles of artisan-quality bread production and how to adapt these techniques to equipment found in any restaurant, bakery or hotel. Formulas to produce a variety of white, wheat, and flat breads. Italian Breads and Pastries (5 days) November 2-6 or March 22-26 Discover the dolce al forno tradition: Italian breads and pastries well-suited to production in bakeries focused on artisan-style products. Origins, characteristics, and techniques for baking numerous breads including ciabatta, panettone, columba, and pastries featuring classic torta doughs, creams and fillings. Limited hands-on due to extensive number of products demonstrated. Breads for Restaurants (4 days) January 26-29 Especially for bakers working in the culinary field. Thorough overview of the bread baking process. Intensive hands-on production of many items suitable for bread basket and high-end sandwich construction, as well as garnish and display breads. Includes adapting production methods for the non-hearth oven. Bread COURSES Retarding Techniques for Bread (3 days) February 3-5 Control the timing of bread production through the use of low-temperature fermentation. Flour choice, natural dough additives, mixing methods, equipment needs and production techniques applicable to a wide range of bread doughs. Limited hands-on. A technically advanced course for the experienced baker. Breads of the World (4 days) April 6-9 As consumers' palates become more sophisticated, they are demanding flavors and textures beyond the classic French styles of bread. An introduction to the exciting variety of breads available from other cultures, including German, Middle Eastern, Russian and more. Includes extensive hands-on practice. Fundamentals of Bread Baking 1 (5 days) December 7-11, or March 8-12 Fundamentals of Bread Baking 11 (5 days) December 14-18, or March 15-19 (This 2-part series replaces Fundamentals of Bread Baking 10-Day) A complete, integrated overview of the traditional bread baking process. Steps of the baking process, baker's percentage and formula balance, mixing methods, flour choice, equipment, fermentation principles and preferments, quality evaluation. Discussion and production of a wide variety of breads, including baguette, whole wheat, rye, multigrain, ciabatta, rustic and country styles, as well as egg bread, pan bread, and rolls. Extensive hands-on. Bread Curriculum Advanced Bread (4-day) Jan 19-22, Mar 30-Apr 2 Advanced Sourdough (4-day) Nov 17-20, Feb 23-26 Great Bread Any Way (3-day) Jan 6-8 Advanced Shaping Techniques (3-day) Jan 13-15 Bread Baking for Beginners ( 5-day) Nov 30-Dec 4, Mar 1-5 Fundamentals of Bread Baking I (5-day) Dec 7-11, Mar 8-12 Fundamentals of Bread Baking 11 (5-day) Dec 14-18, Mar 15-19 Breads for Restaurants (4-day) Jan 26-29 Retarding Techniques for Bread (3-day) Feb 3-5 Italian Breads & Pastries (5-day) Nov 2-6, Mar 22-26 Display & Decorative Breads (3-day) Nov 9-11, Feb 8-10 Breads of the World (4-day) Apr 6-9 NATIONAL BAKING CENTER 818 Dunwoody Boulevard Minneapolis, MN 55403-1192 Fax 612-374-3332 Phone 612-374-3303 e-mail: nbc@dunwoody.tec.mn.us Web: www.nationalbakingcenter.com --------------- END bread-bakers.v098.n073 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved