Date: Sun, 16 Nov 1997 19:45:25 -0800 (PST) -------------- BEGIN bread-bakers.v097.n070 -------------- 001 - Jay Hosler Subject: Traveling with sourdough Date: Sun, 26 Oct 1997 14:30:38 -0800 (PST) You can dry your sourdough to travel with it. Just pour a thin layer of active culture onto wax paper and leave it to dry in a clean place. A 1/4" layer may take a week to dry thoroughly. When it's dry, grind it to a powder. It will remain viable indefinitely. To reconstitute it, take some (not all - save some to correct errors!) and add it to 1/2 C water and 1/2 C flour. A quart mason jar works well for this purpose. Stir well and put aside in a warm place for 24 hours. By that time you should see alcohol on top. Add another half cup each of water and flour and repeat. If the total volume in your jar gets too high (remember, once it's active it will want to double) throw some out before you add the water and flour. With a few repetitions of this feeding you will have an active culture. Ed Wood's book expresses concern about the potential difficulties of carrying an unidentified white powder across international boundaries. I would take this seriously. Ask the officials of the country you're entering how to solve the problem. Good luck. Jay --------------- MESSAGE bread-bakers.v097.n070.2 --------------- From: BreadMagician@prodigy.com ( LINDA REHBERG) Subject: Finnish Bread Date: Sun, 9 Nov 1997 11:14:59, -0500 Ann, if your bread is undercooked inside and overcooked outside, you'll need to reduce the oven temperature and cook it longer, possibly covering the loaf with foil at the end of baking to prevent overbrowning. Another option is to reduce the fat or sugar which also tends to make breads doughy in the center. Linda Rehberg --------------- MESSAGE bread-bakers.v097.n070.3 --------------- From: maryhunt Subject: Oatmeal Rye Bread? Date: Sun, 9 Nov 97 18:55:51 I had a recipe for oatmeal-rye bread from my father's cousin. I can no longer find it. It wasn't a sponge or sourdough, but absolutely delicious. Anyone have an idea for it? It called for caraway seeds too. The first rye bread my husband would eat! Now I can't find it! Mary maryhunt@stny.lrun.com --------------- MESSAGE bread-bakers.v097.n070.4 --------------- From: Reggie Dwork Subject: Correction - Almond Poppy Seed Bread Date: Sun, 09 Nov 1997 20:08:24 -0800 Well, I forgot to put in the Cup measurement in the recipe...here is the correction for everyone. Sorry, Reggie * Exported from MasterCook * Almond Poppy Seed Bread Recipe By : Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Grains/Pulses Nuts Bread-Bakers Mailing List Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 C Buttermilk 1 1/2 Tablespoons Almond extract 3 Tablespoons Honey -- Or Maple Syrup 1/3 Teaspoon Salt 1 1/2 Tablespoons Poppy seeds 1/3 Teaspoon Baking soda 1 1/2 Tablespoons Vital Gluten -- To 3 Tbs, Optional 3 1/3 Cups Whole wheat flour 1 1/2 Teaspoons Yeast 1/2 Cup Almonds -- chopped Place ingredients in order given by manufacturer. Add nuts at beep. Medium crust setting. Makes 1-1/2 lb loaf. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 32772 0 0 0 --------------- MESSAGE bread-bakers.v097.n070.5 --------------- From: Fred Smith Subject: Finnish bread, burned outside, doughy inside Date: Sun, 9 Nov 1997 13:32:15 -0500 > From: ann joy > Subject: Finnish Bread > > Hi, > I have a question regarding baking "Finnish Bread." No matter what I > do, the inside tends to stay doughy...Can anyone give me a hint as to > how to have a done inside, without a burnt top? I use an Electric oven, > which is probably a cause....Please reply to my email address! I will > be sure to read! > > Thanks, Ann ajoy@capecod.net My first thought would be to try a lower oven temperature to see if you can leave it in long enough to heat through to the middle enough to finish baking WITHOUT overcooking the outside. Of course it's also possible there is something improper with the dough you're baking (too wet, not risen enough, whatever). Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us -- fred@computrition.com ---- "Not everyone who says to me, 'Lord, Lord,' will enter the kingdom of heaven, but only he who does the will of my Father who is in heaven." ------------------------------ Matthew 7:21 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v097.n070.6 --------------- From: Marceline8@aol.com Subject: Correction ABM recipe Finnish Pulla Date: Mon, 10 Nov 1997 07:14:21 -0500 (EST) This is so embarassing! My first post to the list & I realized I left out a couple of unimportant bread baking ingredients....flour & yeast...aaaggghhhh! Please don't unsubscribe me!!! Here's the revised recipe! * Exported from MasterCook * Finnish Pulla (Coffee Bread) Recipe By : The Bread Machine Cookbook V Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 teaspoon vanilla 1 1/2 eggs 3 tablespoons butter 1/3 cup sugar 1 teaspoon salt 1 teaspoon Cardamon -- (*see note) 3 cups bread flour 2 teaspoons rapid or quick yeast This is a very high rising bread, I have a 2 lb machine but never make more than this 1 1/2 lb recipe. If you see bread is going to rise up to & touch viewing window pierce with a skewer to let some air out. Put in the order given for your type of ABM Glaze: Add 1/4 cup sugar to 1 beaten egg and mix well. Brush on raised bread. sprinkle sugar and poppy seeds or chopped or sliced almonds on top and bake. If doing this in the machine, be careful not to spill into the machine itself! - - - - - - - - - - - - - - - - - - NOTES : The Vanilla extract is my addition and I also substituted cinnamon for the cardamon. Use a sweet, white; cycle; no timer, light setting * Exported from MasterCook * Finnish Pulla (Coffee Bread) Recipe By : The Bread Machine Cookbook V Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 teaspoon vanilla 1 1/2 eggs 3 tablespoons butter 1/3 cup sugar 1 teaspoon salt 1 teaspoon Cardamon -- (*see note) 3 cups bread flour 2 teaspoons rapid or quick yeast This is a very high rising bread, I have a 2 lb machine but never make more than this 1 1/2 lb recipe. If you see bread is going to rise up to & touch viewing window pierce with a skewer to let some air out. Put in the order given for your type of ABM Glaze: Add 1/4 cup sugar to 1 beaten egg and mix well. Brush on raised bread. sprinkle sugar and poppy seeds or chopped or sliced almonds on top and bake. If doing this in the machine, be careful not to spill into the machine itself! - - - - - - - - - - - - - - - - - - NOTES : The Vanilla extract is my addition and I also substituted cinnamon for the cardamon. Use a sweet, white; cycle; no timer, light setting --------------- MESSAGE bread-bakers.v097.n070.7 --------------- From: Marceline8@aol.com Subject: ABM_Recipes Xpost Date: Sun, 9 Nov 1997 23:30:53 -0500 (EST) Hi I'm new to the list but wanted to get my feet wet". Here is a few of my favorite ABM recipes. * Exported from MasterCook * Finnish Pulla (Coffee Bread) Recipe By : The Bread Machine Cookbook V Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup milk 1 teaspoon vanilla 1 1/2 eggs 3 tablespoons butter 1/3 cup sugar 1 teaspoon salt 1 teaspoon Cardamon -- (*see note) This is a very high rising bread, I have a 2 lb machine but never make more than this 1 1/2 lb recipe. If you see bread is going to rise up to & touch viewing window pierce with a skewer to let some air out. Put in the order given for your type opf ABM Glaze: Add 1/4 cup sugar to 1 beaten egg and mix well. Brush on raised bread. Prinkle sugar and poppy seeds or chopped or sliced almonds on top and bake. If doing this in the machine, be careful not to spill into the machine itself! - - - - - - - - - - - - - - - - - - NOTES : The Vanilla extract is my addition and I also substituted cinnamon for the cardamon. Use a sweet, white; cycle; no timer, light setting --------------------------------- * Exported from MasterCook * English Muffin Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/8 cups Milk 2 tablespoons potato flakes 4 tablespoons unsalted butter 1 tablespoon sugar 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons yeast -- Rapid or quick Ingredients 1 pound 1 1/2 pound 2 pounds Milk*see note 3/4 Cup 1 1/8 cups 1 1/3 cups potato flakes 1 1/2 tbsp 2 tbsp 2 1/2 tbsp unsalted butter 2 1/2 tbsp 4 tbsp 5 tbsp sugar 2 tsp 1 tbsp 1 1/3 tbsp salt 3/4 tsp 1 tsp 1 tsp bread flour 2 cups 3 cups 3 1/2 cups rapid or quick yeast 1 tsp 1 1/2 tsp 1 1/2 tsp Use the sweet, white cycle on light to medium setting - - - - - - - - - - - - - - - - - - NOTES : I use Instant nonfat dry milk mixed with water (to equal same measurement of milk) mostly because I like this bread in the morning & of course milk would spoil so there is no problem using the timer with this. ------------------------------------ * Exported from MasterCook * Hawaiian Sweet Bread Recipe By : The Bread Machine Cookbook V Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Ingredients 1 lb 1 1/2 lbs 2 lbs Pineapple Juice 2/3 cup 3/4 cup 1 cup egg 1/2 1 1 milk 3 tbsp 1/4 cup 1/3 cup butter or marg. 2 1/2 tbsp 4 tbsp 4 tbsp vanilla extract 1 tsp 1 tsp 1 tsp ground ginger pinch 1/4 tsp 1/3 tsp salt 1/3 tsp 1/2 tsp 1 tsp sugar 1/4 cup 1/3 cup 1/3 cup - - - - - - - - - - - - - - - - - - NOTES : One small can of pineapple juice(6oz) equals approx. 3/4 cup water may be added to that if you do not want to open a second can. This is a high rising bread, you may not want to make the largest size. --------------- MESSAGE bread-bakers.v097.n070.8 --------------- From: Peggy Engells Subject: SELF Magazine Peanut Butter Muffins Date: Sat, 15 Nov 1997 22:39:56 -0600 (CST) Back in 1980/1981, Self magazine had an article featuring high energy breakfast foods. One of the recipes was a peanut butter muffin made with chunky peanut butter and whole wheat flour. It may have also had honey in it or you put honey on it when eating. I lost the recipe when I moved and would really love to make them again. Already tried contacting Self, but they weren't able to help me. Here's hoping someone on the List might have it or a similar one. Thanks! --------------- MESSAGE bread-bakers.v097.n070.9 --------------- From: ldd1@juno.com (Lisa D. Drummond) Subject: Oatmeal-Banana Muffins Date: Tue, 11 Nov 1997 22:47:29 -0500 Here are some healthy and taste muffins. >From Reader's Digest "Eat Better Live Better" 1-1/2 cups rolled oats 3/4 cup skim milk 1 egg, beaten lightly 1/2 cup vegetable oil 1/3 cup firmly packed light or dark-brown sugar 1 large ripe banana, peeled and mashed 1-1/4 cups sifted all-purpose flour or unsifted whole-wheat flour 4 teaspoons baking powder 1/4 teaspoon salt MAKES EIGHTEEN MUFFINS 1. Preheat oven to 425 degrees. Soak the oats in the milk in a mixing bowl for 30 minutes, or until all the milk has been absorbed. 2. Combine the egg, oil, sugar, and mashed banana, beating until smooth, and stir into the oat mixture. 3. Combine the dry ingredients in a second mixing bowl and make a well in the center. Pour in the banana oat mixture and stir lightly-just until the dry ingredients are moistened. Do not overbeat, or your muffins will be tough and shot through with tunnels. 4. Grease muffin pans or line with crinkly paper cupcake liners and spoon in the batter, half filling each cup. Bake for 15 minutes or until the muffins are lightly browned and springy to the touch. --------------- MESSAGE bread-bakers.v097.n070.10 --------------- From: Reggie Dwork Subject: Dijon Rye Date: Tue, 11 Nov 1997 13:25:47 -0800 * Exported from MasterCook * Abm Dijon Rye Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Bread Machine Grains/Pulses Bread-Bakers Mailing List Breads Want To Try Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Yeast 1 Cup Bread flour 1/2 Cup Whole wheat flour 1/2 Cup Rye flour 1 Tablespoon Gluten 1/3 Cup Dijon mustard 2/3 Cup Water 1 Tablespoon Lecithin granules 1 Tablespoon Molasses Dump yeast in machine. Dump in flours and lecithin granules Fill measuring cup to 2/3rds with warm water. Add mustard until liquid measures a full cup. Add molasses and stir. Dump in machine. Set machine to basic bake. A small dark loaf with a nice mustardy flavor. While dense, it can be sliced quite thinly. Makes a fabulous egg salad sandwich. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 32772 0 0 3890 0 --------------- MESSAGE bread-bakers.v097.n070.11 --------------- From: Douglas & Laurie Donofrio Subject: pizza dough preparation Date: Wed, 12 Nov 1997 18:10:04 -0500 I used to make pizza's at an old fashioned pizzaria. Practice really is the key, although I got a pretty good handle on it the first night, I also made a lot of pizzas that night. The most important thing is to start with a ball of dough, not something that is already flat. Then make fists with both hands and start to stetch it with the top (part of fingers that your rings rest on). Once it is stretched just a little bit, make sure you concentrate on the outside. Don't be afraid to go around the edges, letting the rest hang. This will actually work best if it is a large pizza. If you want to throw it up in the air. Start the same way as above. Once the dough is stretched out to about 7-9 inches (for large pizza), then you can start to toss it up in the air. Try to do it in a twisting matter so that the dough will land on the top of your fists, 90 degrees from where you started. Do not try to toss it above your head at first. Do it only a few inches at first and work your way up. This will actually give you a more uniform dough than stretching it, but again it takes practice. Good Luck! Laurie --------------- MESSAGE bread-bakers.v097.n070.12 --------------- From: ehgf@primenet.com (Ellen) Subject: Pizza Date: Tue, 11 Nov 1997 10:57:17 -0700 (MST) Just wanted to add my "2 cents" about pizza making. My husband says that my teen age daughter is a "Pizzatarian" (translation: a vegetarian who doesn't like vegetables, but would gladly eat cheese pizza, morning, noon and night). No matter how delicious my home made pizzas were, she preferred Domino's or Pizza Hut's until I used a tip from George Greenstein's "Secrets of a Jewish Baker". He suggests placing your toppings on your dough with a light drizzle of olive oil and then baking until the pie is half baked (I bake until the exposed edge of dough is starting to brown). Remove the pie and add your cheese. Then complete the baking, removing the pie when the cheese is melted to your liking. He developed this method he said, because home ovens are not as hot as the commercial ones. Doing it this way allows juicy toppings to evaporate a bit and if you like veggies less raw i.e. onions, this allows a little more cooking as well. The dough gets fully baked this way, without the cheese overcooking. Best of all, my daughter thinks it tastes like "real" pizza :-) Ellen aka Gormay "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v097.n070.13 --------------- From: "steven.h.bergstein" Subject: Bagels and A Request Date: 10 Nov 97 9:52:38 >Robert wanted to know how to get the crispy crust on his bagel. Try >spraying them with plain water while they are in the oven. I use this >method for bread and rolls when I want the crisp crust. It should work >with bagels. (My apologies if this has already been suggested) Bagel shop bagels in NY are usually frozen and then boiled (still frozen) for about a minute before baking. I expect that this serves two purposes. First the outside dough gets wet, leading to the effect described above, but more so. Second, the heat must kill some of the yeast on the outside of the dough, resulting in a thick crust of dough that doesn't rise in the oven. Now, a request from this perpetual lurker: In the Boston area, Iggy's is a well known artisanal bread bakery. One of the Iggy's products carried in the Bread & Circus grocery chain (B&C is owned by Whole Foods) are these dense pecan-raisin rolls. These awesome rolls are about two inches in diameter and have a very dense consistency and a thick, chewy crust. This is not some fluffy raisin bread (though there's certainly nothing wrong with raisin bread - it's just not my goal). Two of these things are a good part of a meal. Does anyone have any experience with anything of the sort? -steve --------------- MESSAGE bread-bakers.v097.n070.14 --------------- From: Reggie Dwork Subject: oatmeal rye breads Date: Fri, 14 Nov 1997 17:57:01 -0800 Here are a couple of oatmeal-rye breads that you might try. I don't know how close they are to what your father's cousin had but these are a couple I have in my files. These don't have caraway seeds in them but you could add them or sub them for something else. Reggie * Exported from MasterCook * Hearty Oats And Wheat Loaf Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Breads Bread Machine Bread-Bakers Mailing List Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Package Yeast 1 1/2 Cups Bread Flour -- Plus 2 Tbsp Bread Flour 1 Cup Whole wheat flour 1/2 Cup Rye flour 1/2 Cup Oatmeal 1 Teaspoon Salt 1 Egg 1/4 Cup Corn syrup 1/4 Cup Butter -- softened 2 Teaspoons Sesame seeds 1 Cup Warm Water -- (120-130 degrees) I just tried adapting a regular bread recipe for my DAK, and it's come out fine, so I'll share it. It's a Pillsbury Bake- off contest winner, from the back of a flour bag. The first time I made it, it sunk in the middle. The next time I used 2 T. more flour, and accidently left the darkness control on the light side, so I don't know which fixed it! Does anyone know if it matters if you use sugar or honey instead of the corn syrup? The original recipe called for sticking the sesame seeds on the crust with an egg white--I've always just put them in the bread instead. Incidentally, if you have trouble with your DAK, are you sure all your ingredients are room temperature and you heat the liquids to 120-130 degrees? (use the probe in your microwave to heat them) I once didn't heat the water because I noticed the yeast package said 80 degrees for bread machines, but it didn't come out--it was raw in the middle. Just a thought. Let me know how this works for you. Virginia in Rochester, NY - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Mediterranean Multigrain Bread Recipe By : The Best Bread Machine Cookbook Ever - Ethnic Breads Serving Size : 14 Preparation Time :0:00 Categories : Bread Machine Ethnic Grains Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- - 1 1/2 Lb Loaf: -- 1 Lb Loaf: 2 1/4 Tsp Active Dry Yeast -- (1 1/2 t) 2 1/4 C Bread Flour -- (1 1/2 C) 3/4 C Whole-Wheat Flour -- (1/2 C) 1/3 C Rye Flour -- (1/4 C) 1/3 C Oatmeal -- (1/4 C) 3/4 Tsp Salt -- (1/2 t) 1/3 C Walnuts -- chopped, (1/4 C) 1 1/3 C Water -- (1 C) Cookbook by Madge Rosenberg, pg 57 This moist, nutty, full-flavored bread tastes so good that you can forget how healthy it is, full of fiber and vitamins and minerals. Eat it with minestrone or any kind of soup, in a sandwich filled with tuna fish or chicken salad or roasted vegetables, or toasted for breakfast. Add all ingredients in the order suggested by your bread machine manual and process on the bread cycle according to the manufacturer's directions. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v097.n070 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved