Date: Fri, 9 Jun 2000 23:56:41 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n046 -------------- 001 - "L. Hyson" Subject: plastic bags Date: Sat, 03 Jun 2000 23:33:36 -0400 Many supermarkets are now selling large green plastic bags in bulk packs to store produce in the fridge and they should certainly be safe for use with bread dough. --------------- MESSAGE bread-bakers.v100.n046.2 --------------- From: EHarbison@aol.com Subject: refrigerating overnight, part II Date: Sat, 3 Jun 2000 11:06:48 EDT When I refrigerate my dough overnight I just put it in a mixing bowl and put either a plate or plastic wrap on the top to keep the dough from getting "chill burn". Why bother trying to use bags at all? Beth Harbison www.ElizabethHarbison.com --------------- MESSAGE bread-bakers.v100.n046.3 --------------- From: "Rusty Burlew" Subject: Glazing Sugar Date: Mon, 5 Jun 2000 16:35:51 -0700 King Arthur sells glazing sugar, a mixture of powdered sugar and malto-dextrin which doesn't disappear like plain powdered sugar glaze. Does anyone have a clue what the ratio might be? Both ingredients are cheap, so it's painful paying all that postage. Rusty Burlew rustyburlew@worldnet.att.net --------------- MESSAGE bread-bakers.v100.n046.4 --------------- From: "Dick Carlton" Subject: All-purpose flour Date: Mon, 5 Jun 2000 09:54:02 -0700 I grind all of my flours for making breads, cookies, etc. both hard wheat and soft wheat. Often I find a recipe that calls for all-purpose flour and I am sure that I could combine the hard with the soft to achieve the protein value of all-purpose but I don't know what proportions to use. Can anyone enlighten me on this subject? Would appreciate. Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v100.n046.5 --------------- From: Marie Lim Subject: Refrigeration Bread dough Date: Mon, 5 Jun 2000 08:57:30 -0700 I've found that putting the bread dough into a plastic food container like the mixing bowls with lids from Tupperware do just fine. And it avoids the question of whether trash bags have insecticides or chemicals. Also, when using a plastic bowl, use one larger than the amount of dough for expansion. I wonder if those King Arthur buckets would work for the larger amounts of dough. Regards, Marie in SoCal. --------------- MESSAGE bread-bakers.v100.n046.6 --------------- From: Bettyho65@aol.com Subject: heavy bread Date: Sun, 4 Jun 2000 21:47:27 EDT Why is my wheat bread always heavy and a little touch? Even adding gluten, its is heavy and tough. Also, what causes yeast bread to rise and then fall when touched on the second rising. Most often I use machine to mix and knead (dough setting) .Then I make loaves usually small round loaves, and let them rise about an hour at room temp. Sometimes they rise and fall or rise too much and if I touch them they collapse. Can you teach an old dog new tricks? Help betty hodge bettyho65@aol.com --------------- MESSAGE bread-bakers.v100.n046.7 --------------- From: Robin91783@aol.com Subject: strawberry bread Date: Sun, 4 Jun 2000 23:26:50 EDT Strawberries seem relatively cheap to me this year and I _love_ them....I thought somebody else might like this recipe for strawberry bread, it's out of a paper that closed up a long time ago, I have no author to credit.... Strawberry bread makes 1 loaf 2 cups sliced strawberries 2 eggs 3/4 cups oil 1 cup of sugar 1 1/2 cups of flour 1/2 teaspoon baking soda 1 teaspoon cinnamon preheat oven to 325 degrees Puree strawberries in a food processor or blended; set aside. Beat together the eggs and oil. In a separate bowl , combine the sugar, flour, baking soda and cinnamon. add the egg and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake approximately 50 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing. this is a very nice breakfast type of bread, say instead of muffins.. Robin --------------- MESSAGE bread-bakers.v100.n046.8 --------------- From: Bob dempsey Subject: dough in fridge Date: Mon, 5 Jun 2000 19:50:58 -0500 Several people have commented on leaving their dough in the fridge. The focaccia recipe, among many other european style breads, in Bread Alone by Leader & Blahnik calls for doing the entire fermentation process in the fridge. And I have found their focaccia to be the best! I don't make their bread as much as I want mainly because I forget to start it the night before! Enjoy! ------------------------------------------------------------------------ ----------------------------------------------------- Robert Dempsey Home: RDEMPSEY@DIALACCESS.COM Work: ROBERT.C.DEMPSEY1@JSC.NASA.GOV The pure and simple truth is rarely pure and never simple. - Oscar Wilde Check me out on: http://www.dialaccess.com/rdempsey/bob_main.html and at: http://quest.arc.nasa.gov/shuttle/ (Space Team Online) ------------------------------------------------------------------------ ----------------------------------------------------- --------------- MESSAGE bread-bakers.v100.n046.9 --------------- From: ehgf@primenet.com Subject: Baking Pizza Date: Tue, 06 Jun 2000 02:05:43 +0800 Hi All, I noted all the wonderful pizza doughs recently posted, but thought that good pizza also requires some attention to technique. Here are some tips I've come across: -Always use a fairly high heat i.e. 400-450 degrees for a crisp crust. Professional pizza ovens use even higher heat. -A "pizza stone" preheated helps crisp the crust, but is not essential. -For a "Sicilian" or thick crust pizza simply allow your rolled or stretched out dough to rise a bit before topping. I usually bake it in a pan. Your pizza will be less dense and chewy than the thinner type. -This trick comes from "Secrets of A Jewish Baker". Place all your toppings except for the cheese on the dough. Place in preheated oven. Bake pizza until the edges of dough start to brown. You can probably allow it to bake about 10 minutes before checking. My oven has a window and light so fortunately I don't have to open the oven and thus lose heat when checking. Once the edges have started browning. Remove pizza and top with cheese. Replace in oven and continue to bake until cheese is melted. This avoids underbaked dough, allows toppings (especially raw veggies) to partially cook and eliminates overbrowned cheese. My family thinks that pizza baked in this manner is superior to the usual "put everything on top at once" and bake. Enjoy! Ellen aka Gormay --------------- MESSAGE bread-bakers.v100.n046.10 --------------- From: Carol Pettit Subject: Re: Digest bread-bakers.v100.n045 Date: Sat, 03 Jun 2000 15:00:00 -0400 > --------------- MESSAGE bread-bakers.v100.n045.8 --------------- > > From: FRANWAG@aol.com > Subject: Using Trash Bags when rising Dough > Date: Fri, 26 May 2000 10:16:41 EDT > > Hi everyone, > > Peter Reinhart gave a wonderful description of how to retard pizza dough > overnight in the refrigerator.... in a plastic trash bag. > > Please be aware that a good many of these bags are meant for garbage/refuse > and are not food safe - in fact they may contain insecticide - or other > non-desired chemicals and alas, there is no warning on the bag. I am not > sure I want to rise my dough in one of those bags. > > There are food-safe plastic bags used by supermarkets - however, I am not > sure which member of the supermarket staff would be able to advise you if > their stock fits the -safe- category. My guess is that the bags used for > holding produce should be okay- but again I am not positive. > > For the time being I am using a Freezer Bag made by ZipLoc - > > Do any of you know of other bags that are okay for food usage? > > Fran in NYC Fran (and everyone else who voiced concerns about plastic trash bags) -- Glad makes a "small garbage bag" that specifically states that it is approved for food storage. It's 9" X 8" X 18" so it's not HUGE, but it's big enough to hold a 12 pound turkey (my usual use for them) and should handle a reasonable amount of dough. Carol P. --------------- MESSAGE bread-bakers.v100.n046.11 --------------- From: Madeleine M Lowery Subject: Date: Sun, 4 Jun 2000 14:38:58 -0500 I've been reading with pleasure for several months; now I would like to enter these interesting exchanges with a couple of questions. 1) Has anyone any experience building an outdoor oven for summertime baking? I have the directions for building a backyard adobe oven included in Bernard Clayton's New Complete Book of Breads. Any one tried this? Or are there other plans or instructions? I'm open to any advice or guidance before I take a temporary break from baking to take up masonry! 2) I've been learning how to make sourdough breads with Nancy Silverton's Breads from La Brea Bakery. It's been a lot of fun growing a starter and actually producing delicious and beautiful breads with it. But I have a crust question. Do they make little chainsaws for the slicing of these hard, chewy, tough crusted loaves? Are they supposed to be that hard to cut into? Do I need to take up weight lifting to build up my upper arm strength? Or is there a baking technique that someone could clue me into? I do use a baking stone. I heat the oven to 500 F, then turn it down to 450 when the loaves go in. And I spritz heavily with water at the beginning of baking. Thanks for any and all responses. May the wild yeast be with you! Madeleine ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n046.12 --------------- From: "Joan and Larry Ross" Subject: congratulations & muffin recipes Date: Mon, 5 Jun 2000 12:00:56 -0400 Dear Reggie and Jeff, Nice new web site! I can't wait until the recipes are up. I have added your new web site to my favorite links section on my web page Here are some summer muffins for all to enjoy and also to celebrate your new page!!! I've tried to include some different but definitely tasty muffins. Kiwi Muffins 2 cups flour 1 Tbs. baking powder 1 tsp salt 1/3 cup sugar 1 tsp cinnamon 1 egg 1 cup milk 1/4 cup oil 2/3 cup ripe, peeled chopped kiwi fruit Combine wet ingredients. Combine dry ingredients. Combine both mixtures together, don't over blend. Stir in kiwi fruit. Fill muffin cups 1/2 to 2/3 full Bake in a preheated 400F until tested done, about 20 to 25 minutes. About 12 standard muffins Fruit Cocktail Muffins 2 cups flour 3 tsp baking powder 1 tsp salt 1/4 cup sugar 1/4 cup butter cut in cubes 3/4 cup milk 1 egg 1 cup well drained fruit cocktail Topping: 1 tbs sugar 1 tsp. grated lemon rind 1/4 tsp mace Combine the dry ingredients. Cut in the butter. Mix egg and milk and stir into mixture. Blend in the fruit cocktail. Fill muffin cups 1/2 to 2/3 full. Combine topping and lightly sprinkle over tops. Bake in preheated 425F oven until tested done, about 20 to 25 minutes. Yield about 12 standard. Buttermilk Blueberry Muffins 2 1/2 cups flour 3 tsp baking powder 1 cup sugar dash salt 1 cup buttermilk 2 eggs beaten 1/4 pound butter melted 1 1/2 cup blueberries Blend dry ingredients together. Combine wet ingredients together. Mix both mixtures just to combine. Fold in blueberries. Fill muffin cups or tins over 1./2 full. Bake in a 400F oven 20 to 25 minutes or tested done Visit our web page: personal as well as fabulous baking & culinary topics Find new as well as and old favorite recipes and primers to help you bake almost anything! http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v100.n046.13 --------------- From: "Joan and Larry Ross" Subject: more muffins and a request Date: Mon, 5 Jun 2000 13:22:37 -0400 Hello again, I forgot to request a recipe for arepa which is a cornbread type of bread/pancake . The kind I ate from a street vendor was a yellow moist cornbread filled with mozzarella cheese and cooked on a griddle. I believe the arepas were prepared ( formed ) ahead of time and then finished cooking on a griddle to brown and also melt the cheese. I tried the recipe from a package of white masa ( precooked white cornflour ) but their recipes for arepas were dense. I certainly would like the fluffier kind made from the yellow cornflourl Now onto to some more summer muffins. Pina Colada Muffins 1/2 cup sugar 1 egg 1/4 cup margarine softened at room temperature. 1 cup sour cream 1/2 tsp rum extract 1 tsp baking powder 1/2 tsp. baking soda 1/2 tsp salt 1 1/2 cups flour 1 small can crushed pineapple well drained 1/2 cup flaked coconut Combine sugar, egg, margarine, sour cream and extract and beat to blend well. Combine remaining dry ingredients. Combine both mixtures until just blended. Stir in pineapple and coconut. Put into prepared muffin tins or cups, filing 1/2 to 2/3 full. Bake in a preheated 375 oven about 20 to 25 minutes or tested done. About 10 standard muffins Vanilla Zucchini Muffins 2 eggs 1 cup sugar 1/2 cup oil 1 Tbs vanilla 2 cups shredded, unpeeled drained zucchini 2 cups flour 1 tsp baking soda 1/2 tsp baking powder 1 tsp cinnamon 1 cup raisins 1/2 cup chopped nuts Combine eggs, sugar, oil and vanilla. Stir in zucchini. Combine remaining dry ingredients and set aside 1/4 cup dry mixture and toss with raisins and nuts. Add zucchini mixture to remaining dry mixture and stir to blend. Fold in raisins and nuts. Place mixture 2/3 full into prepared muffin tins or cups. Bake in a 350 oven 20 to 25 minutes or tested done. Yield about 1 dozen standard. Visit our web page: personal as well as fabulous baking & culinary topics Find new as well as old favorite recipes Place baking primers to help you bake almost anything http://www.pipeline.com/~rosskat/ --------------- MESSAGE bread-bakers.v100.n046.14 --------------- From: RayMal@aol.com Subject: Dinner Rolls Date: Thu, 8 Jun 2000 19:52:14 EDT :: : :: : Date: Thu, 8 Jun 2000 19:52:14 EDT Subject: Dinner Rolls Here is a recipe for Dinner Rolls from the Oster bread machine book. If anyone has similar recipes I would appreciate a copy. Thanks for your help. Ray Dinner Rolls (Dough) 1 cup of water 2 tbls margarine or butter, softened 1 egg 3 1/4 cups Gold Medal @Better for Bread flour 1/4 cup sugar 1 tsp salt 3 tsp bread machine yeast or quick-acting dry yeast Directions: 1. Place all Dough ingredients in bread pan in the order listed. Select the Dough Cycle and Press Start. 2. Grease cookie sheet. Divide dough into 15 pieces. Shape each into ball. Place 2 inches apart on cookie sheet. Brush with margarine. Cover; let rise 30 or 40 minutes or until double. 3. Heat oven to 375 degrees. Bake 12 to 15 minutes or until golden brown. Brush tops with margarine if desired. 15 rolls. Recipe from Oster Deluxe Bread & Dough Makers Manual. --------------- END bread-bakers.v100.n046 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved