Date: Sat, 22 Nov 1997 19:13:05 -0800 (PST) -------------- BEGIN bread-bakers.v097.n071 -------------- 001 - Reggie Dwork Subject: Happy Thanksgiving Date: Sat, 22 Nov 1997 18:32:58 -0800 To all who celebrate ... Jeff and I wanted to wish you a Happy Thanksgiving. If you are traveling ... have a safe journey. Reggie & Jeff --------------- MESSAGE bread-bakers.v097.n071.2 --------------- From: Anita Paradis Subject: Looking for Portuguese bread recipe Date: Mon, 17 Nov 1997 10:16:14 -0500 (EST) Does anyone have a recipe for that wonderful Portuguese bread adapted for bread machines? Thanks! --------------- MESSAGE bread-bakers.v097.n071.3 --------------- From: "Lamoureaux, Shona" Subject: Bread Flour Date: Tue, 18 Nov 1997 07:47:36 +1300 Hi all, I am new to bread making (just received a machine) and was wondering what bread flour is. Can regular flour be substituted and if so how? I haven't seen any "bread" flour in my local grocery store here in New Zealand. Thanks for your help! Shona ********************************************* Shona Lamoureaux Ecological Modelling AgResearch, Lincoln, New Zealand lamoureauxs@agresearch.cri.nz Plant and Microbial Sciences University of Canterbury, Christchurch, New Zealand s.lamoureaux@botn.canterbury.ac.nz ********************************************* --------------- MESSAGE bread-bakers.v097.n071.4 --------------- From: aruyle@juno.com (Angela T. Ruyle) Subject: Quick Sally Lunn Date: Tue, 18 Nov 1997 20:33:58 -0600 Haven't yet tried the recipe for Sally Lunn. But now that someone's brought it up, I'll gladly pass along my one of my favorites from the yellowed, well-marked pages of the Joy of Cooking. Quick Sally Lunn Preheat oven to 425' Sift before measuring: 2 cups all-purpose flour Resift with: 2&1/4 teaspoons double-acting baking powder 3/4 teaspoon salt Combine and cream well: 1/2 Cup shortening 1/2 Cup sugar Beat in, one at a time: 3 eggs Add the sifted ingredients to the batter in about 3 parts, alternately with: 1 Cup milk Stir the batter lightly until the ingredients are just blended. Bake in a greased pan for (about) 30 minutes. Serve hot. [ Makes a very light bread. Good to make in loaf pan and serve with soup or stew. Have also added a cup or so of chopped pecans and diced, dried peaches, baked in a square pan and served as a coffee cake---Delicious! Hope you enjoy!] ATR --------------- MESSAGE bread-bakers.v097.n071.5 --------------- From: Geraldine Tulane Subject: Question Date: Wed, 19 Nov 1997 21:24:21 -0500 Does anyone know of a monthly/bimonthly magazine that specializes in bread baking? Seems as though I remember someone referring to such a magazine??? Thanks....Jheri --------------- MESSAGE bread-bakers.v097.n071.6 --------------- From: Reggie Dwork Subject: Povitica Bread Date: Fri, 21 Nov 1997 12:29:47 -0800 Does anyone have a recipe for this?? I am drooling over a picture of it in a mail order food catalog. The ad says: This traditional Croatian dessert bread is very popular around Kansas City. Nuts, cheese, or fruit are rolled into a cake like bread dough and then baked to perfection. Flavors are English Walnut, Cream Cheese and Apple. Thanks, Reggie --------------- MESSAGE bread-bakers.v097.n071.7 --------------- From: Bonni Lee Brown Subject: Fabulous NYC Rye Bread Date: Sat, 22 Nov 1997 17:35:01 -0500 I tried to post the "Sour Rye" recipe from George Greenstein's "Secrets of a Jewish Baker" but was advised that the post was too long for this list. Yes indeed, it is quite long and detailed. After searching and experimenting for years for that special Rye Bread of my childhood in Brooklyn, I believe I've found it in Mr. Greenstein's book. If anyone would like me to email the recipe, I'd be happy to. It uses a rye sour which is easy to maintain in the refrigerator and has the moistness of interior coupled with the crisp shiny crust that rye should have. If you add charnushka seeds (black caraway) it is better than the Russian Rye sold in Harris Teeter stores. As far as I'm concerned the only improvement would be New York City water!! Bonni --------------- MESSAGE bread-bakers.v097.n071.8 --------------- From: Sally Eisenberg Subject: Fruit Bread Date: Fri, 21 Nov 1997 13:24:44 -0800 Hi All, Give this one a try, its delish. Sally E. * Exported from MasterCook * Fruit Cocktail Bread Recipe By : Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast or 1/2 a package 2 cans bread flour 1/2 teaspoon ginger 1/4 teaspoon nutmeg 1/2 cup chopped macadamia nuts or pecans 1 Tablespoon grated orange rind 1 Tablespoon honey 1 teaspoon salt 1 Tablespoon margarine or butter 1 150z can fruit cocktail -- drained 1/2 cup water Add all the ingredients to the machine in the order listed. Choose either regular or light crust (depending on your preference) and push "Star". - - - - - - - - - - - - - - - - - - NOTES : This bread is very good toasted. Sally E. --------------- MESSAGE bread-bakers.v097.n071.9 --------------- From: Sally Eisenberg Subject: Garlic & Butter Bread Date: Fri, 21 Nov 1997 13:24:45 -0800 Hi All, This is one you cannot by pass. We have had this several times. MMMMMM Sally E. * Exported from MasterCook * Garlic and Butter Bread Recipe By : Elizabeth M Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast or 1/2 a package 2 cups bread flour 2/3 teaspoon sugar 3/4 teaspoon salt 5 cloves garlic -- minced 1/4 cup margarine or butter 2/3 cup water Add all the ingredients to the machine in the order listed. Choose eith regular or light crust (depending on your preference) and push "Start". - - - - - - - - - - - - - - - - - - NOTES : Great garlic bread. Serve with a spagetti dinner or a bar-b-que. This also makes real good sandwitches. Sally E. Elizabeth Harbison says: You can brush the slices of bread lightly with olive oil and then broil them as a delicious accompaniment to your meal. --------------- MESSAGE bread-bakers.v097.n071.10 --------------- From: Sally Eisenberg Subject: Potato Bread Date: Fri, 21 Nov 1997 13:24:46 -0800 Hi All, Of the three recipes from Elizabeth M. Harbison's The Bread Machine Baker that I have posted, this is my favorite so far. I would like to recommend her book to you all. Her recipes are quick and easy to make , but most important they taste really good. Sally E. * Exported from MasterCook * Potato Loaf Bread Recipe By : Elizabeth M. Harbison Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast or 1/2 a package 2 cups bread flour 1 Tablespoon sugar 1 1/2 teaspoons salt 1 Tablespoon butter 1/4 cup instant mashed potato flakes 1 cup milk Put the first 5 ingredients into the bread machine's baking dish. Sprinkle the mashed potato flakes over the hot milk in a separate bowl and stir. Cool to warm and add to the ingredients in the dish and push "Start". - - - - - - - - - - - - - - - - - - NOTES : This is a very tasty potato bread. Makes great sandwitches. --------------- END bread-bakers.v097.n071 --------------- -------------- BEGIN bread-bakers.v097.n072 -------------- 001 - Bonni Lee Brown Subject: True NY Sour Rye Bread Date: Mon, 17 Nov 1997 07:50:53 -0500 This lengthy post will tell you everything you ever needed to know about making the PERFECT New York Sour Rye Bread (tastes just like we used to buy in Brooklyn, bring home warm and slather with butter). It is from "Secrets of a Jewish Baker" by George Greenstein. If you add charnushka (black caraway) seeds, it becomes Russian Rye. "We make the sour at our leisure and refrigerate it at any stage in its development. The first time sour is made, it is begun with a starter. After that, enough is always left behind to begin the next batch. Starter (Prepare 48 hours in advance) Caraway seeds can be ground in a coffee or spice grinder or with a mortar and pestle. In the bakery we crush the seeds with a rolling pin. The crushed seeds disappear in the ferment and add a distinctive flavor to the sour. The minced onion helps to hasten the fermentation and adds flavor. 1/2 cup rye flour 1/8 teaspoon active dry yeast (see Note*) 1 cup warm water 1 tablespoon crushed caraway seeds (optional) 1 teaspoon minced onion Combine all the ingredients in a large bowl and mix until smooth. The mixture should have a thin, soupy consistency. Cover and allow to stand in a warm spot until bubbly and fermented. It can be left up to 24 hours. *Note: Save the rest of the packet for the first dough. Rye Sour, Deyeloping and Fortifying In making sour use approximately 3/4 to 1 cup flour to each 1/2 cup water. (Notice that Stage One calls for a higher ratio. This is done to adjust for the initial consistency of the starter.) The object is to make a thick consistency as close as possible to that of a soft dough. It is not necessary to thicken to the point that the mixing becomes burdensome. If the mixture is too soupy, add more flour 1/4 cup at a time. Mix until smooth. Stage One (Prepare 24 hours in advance) 1/2 cup water 1 1/4 cups rye flour All ofthe Starter, above 1/4 cup rye flour for sprinkling In a large bowl or container, combine the water, 1 1/4 cups of the flour, and the Starter; stir until smooth. The dough should pull slightly and may start to come away from sides of the bowl. Wipe down the sides of the bowl with wet hands or a bowl scraper. Sprinkle 1/4 cup flour over the entire surface of the sour. Let stand, covered with a cloth or clear plastic wrap, until doubled in size and the floured top appears cracked with fissures spread widely apart. This may take 4 to 8 hours. Avoid letting the sour collapse. Stage Two Ifa double recipe is desired, this can be increased to 1 cup warm water and 2 cups rye flour. 1/2 cup warm water 1 cup rye flour To the Stage One sour add the water and 3/4 cup of the flour; mix until smooth. Wipe down the sides of the bowl. Sprinkle the remaining 1/4 cup flour over the entire surface of the sour. Allow to rise in a warm area 4 to 8 hours. Proceed with Stage Three. As the sour begins to rise, you can refrigerate it at any stage for later use or overnight for mixing the following day. Refrigeration retards the rate of growth of the sour, which continues to rise slowly. Whenever time permits, I prefer to make two stages the day before, refrigerating the second stage overnight and preparing the third stage the morning of baking. If the dough is to be mixed first thing in the morning, the third stage is prepared the evening before, so it can rise slowly all night and be ready in the morning. Stage Three 1/2 cup water (see Note*) 1 cup rye flour, or more To the Stage Two sour add the water and the 1 cup flour. Mix until smooth. Additional flour can be added to attain a dough-like consistency. The sour, when fully risen in Stage Three, is ready for use in the dough. When the third stage is mixed, set aside 1/4 to 1/2 cup and refrigerate in a covered container with a light film of cold water floated over the top. I have kept sour under refrigeration for months at a time. *Note: Use warm water if the sour has been refrigerated. It is best to stir down the starter every 3 to 4 days if unused. Periodically (every 10 to 12 days) dispose of half and refresh it by mixing in equal amounts of flour and water. If there is some discoloration on the top, it can safely be skimmed off and the sour used as normal. When going away for long periods of time, I freeze a small amount of sour. When preparing a new starter from scratch, I add the frozen sour to preserve my original culture. To ensure the proper strength of the sour, in each stage you can only double the amount of starter you begin with. For example, if beginning with 1/4 cup starter, you can add up to 1/2 cup water plus flour to thicken. If Stage One contains 1 cup sour, Stage Two can be prepared with up to 2 cups water plus flour. If a large amount of sour is required, extra stages can be added. Sometimes the process goes awry. Perhaps there is insufficient sour left to start the next batch, or the sour might have been forgotten and was left standing to get old or dry. There is a remedy. The bakers call it an einfrisch, meaning to refresh. A small amount of sour is thinned down with water to a soupy consistency. Swishing 1/4 cup water around in what remains clinging to the sides of the empty bowl can yield enough to restart the sour. Let this einfrisch stand, covered, at room temperature or in a warm spot until bubbly. If desperate, add a pinch ofyeast. When ready, add enough flour to make a first stage, allow to rise, and proceed with two more stages. Sour Rye Bread This is real Jewish rye bread, written by a Jewish baker, made for the most demanding audience in the world, the New York consumer. This bread transcends its ethnic boundaries due to its universal appeal. To my knowledge an authentic version of this recipe has never been published. Bakers, like chefs, are reluctant to part with their recipes and invariably try to hold something back. Few breads offer such a distinct flavor coupled with a unique crust. The secret of great rye bread is the sour, or ferment, that gives the bread its outstanding qualities. Sour is the product of the controlled fermentation of rye nour and water. Once it is begun, the baker always saves a small amount of sour each time he or she bakes. This becomes the starter to begin the next batch. Sour Rye Bread is made up of water, flour, yeast, and salt. There is no sugar or fat added to this pure bread. Rye bread is ideal for deli sandwiches and as an accompaniment to meat dishes. It is excellent with cheese. A favorite of mine is cream cheese and olives on rye toast. A real Jewish treat (high in cholesterol) used to be a roast beef sandwich on rye with Bermuda onion and chicken fat (shmaltz). My grandmother would take afternoon tea with toasted rye that had the crust rubbed with garlic while still warm. She lived well into her nineties and I always attributed it to the tea and garlic, but now I firmly believe that it was the rye bread. 1 cup warm water 1 package active dry yeast 3 cups Rye Sour 1/2 cup altus (optional, see *Note) 4 to 5 cups common flour (see *Note) 3 teaspoons salt Rye flour, for dusting work top Oil, for greasing bowl 1/2 tablespoon caraway seeds, or more to taste (optional) Cornstarch solution (see *Note) or water, for brushing leaves In a large bowl dissolve the yeast in the warm water and add the sour. Add the altus, if desired. Without stirring add 3 cups of the flour and salt. Gently stir the dry ingredients with your fingertips to incorporate, then stir with a wooden spoon, adding more flour as necessary until the dough comes away from the sides of the bowl. Turn out the dough onto a floured work surface and knead. If the dough is moist and sticky, add more flour 1/4 cup at a time. Knead until the dough feels soft and silky (5 to 8 minutes). Rye dough will be softer than usual and tend to feel sticky. Transfer the dough to an oiled bowl and turn several times to coat. Cover and allow to rest for 15 to 20 minutes. Punch down, sprinkle with the caraway seeds (if desired). Shaping Shape the balls into 2 free-standing pan loaves. Place on a rye flour- or commeal-dusted baking sheet. In the bakery we proof the leaves and bake them on the oven hearth using a wooden peel. Cover and allow to rise until doubled in size. Brush with the cornstarch solution, then cut 3 horizontal slashes on the top of each loaf. Baking Bake with steam in a preheated 375 degree F oven until tapping the bottom with your fingertips produces a hollow sound (35 to 45 minutes). The top and sides should feel hard to the touch. Brush again with the cornstarch solution, then let cool on a wire rack. Yield Makes 2 loaves. *Notes: Altus -- is European in origin, and little known outside of the bakery establishment. New- comers to the bakery think of it as a method of using up stale bread. However, as with many old-fashioned techniques, bakers find that it enhances the desirable qualities of certain breads. Its use seems to have begun in the making of pumpernickel doughs, and the best of these breads often contain altus. Altus is a mash made by slicing and trimming the crusts from leftover sour rye bread, soaking the trimmed bread in water for several hours or overnight under refrigeration, squeezing it dry, and adding small amounts to the bread dough. Altus intensifies the distinctive flavor of pumpernickel and rye bread and helps them retain moisture. When using altus, allow for a little extra flour in the recipe. The mash keeps well, covered, in the refrigerator. Common flour -- called first clear or clear flour, must be obtained from a bakery. You can substitute 3 1/4 cups all-purpose flour plus 3/4 cup cake flour, but the bread won't taste as good. 2 cups Rye Sour can be used instead of 3 cups for a milder taste. Cornstarch solution is used before slashing the top of the bread and placing it in the oven. Bring 1 cup water to boil, dissolve 2 tablespoons cornstarch in 1/4 cup cold water; then whisk into the boiling water until it thickens. This solution may be kept for several days. For a high shine, brush a second time as soon as the bread emereges from the oven. Variations Onion Rye -- Omit the caraway seeds. Knead Onion Filling and Topping into the dough immediately after mixing. The tops of the shaped loaves should be rolled in additional onion topping before the final rise. Marble Rye -- 1/2 recipe Sour Rye Bread, unbaked +1/2 recipe Pumpernickel Bread, unbaked Cut each dough in half. Flatten out with your hands or a small rolling pin. Place one pum- pernickel half on top of a rye half. Shape jelly roll fashion into a short loaf. For further variety, shape the second loafwith the pumpernickel on the bottom. This will yield 2 combination breads, 1 rye witTh pumpernickel swirled inside and the other a brown bread with the rye inside. Cocktail Rye -- This can be served plain or with either or both ofthe fillings and toppings below. Fillings: Caraway seeds, Onion Filling and Topping Knead one of the fillings into the dough after mixing. Roll the dough into thin baguette shapes about 1 inch in diameter and 12 inches long. Roll the tops in fillings before the final rise. Toppings: Caraway seeds with Kosher salt, Onion Filling and Topping or Kosher salt In the bakery we use pretzel salt; coarser than Kosher salt, it does not dissolve into the crust when baked. If pretzel salt cannot be found through your usual sources, try a bagelshop. Sour Rye Bread (Food Processor, Steel Blade) Instead of 1 cup warm water use: 1/4 cup warm water 3/4 cup ice water In the work bowl sprinkle the yeast over the warm water; stir to dissolve. Add the sour and mix until absorbed. Add the altus, if desired. Add the ice water, then mix in 1 cup of the flour and the salt. Next, mix in 3 cups of the flour, 1 cup at a time. Pulse until the dough tries to form up on top ofthe blade. More flour can be added 1/4 cup at a time if the dough is too soft. Keep in mind that this dough will be softer than usual. Process for 2 to 3 minutes. If necessary divide the dough in half and process each half separately, then knead together. Do not overmix or the dough will get too hot. Shape the dough into 2 balls, cover, and let rest for 10 minutes. Proceed as in Shaping and Baking, above. Yield: Makes 2 loaves. Sour Rye Bread (Dough-Mixing Machine, flat Beater) 1 1/2 cups warm water 1 package active dry yeast 4 1/2 cups Rye Sour 3/4 cup altus (optional) 6 to 7 1/2 cups common flour (see *Note) 1 1/2 tablespoons salt Rye flour, for dusting worktop Oil, for greasing bowl 2 teaspoons caraway seeds, or more (optional) Cornstarch solution or water, for brushing loaves In the mixing bowl sprinkle the yeast over the warm water to soften; stir to dissolve. Add the Rye Sour, altus (ifdesired), flour, salt, and caraway seeds (if desired). Pulse with the on/ off switch until all is absorbed so that the flour is not thrown out of the bowl. Run at the first speed until the dough comes away from the sides of the bowl. More flour can be added 1/4 cup at a time if the dough is too soft. Remove and scrape down the beater and insert the dough hook. Run at the first speed until the dough forms up on the hook and comes away from the sides of the bowl (5 to 8 minutes) . Tum out the dough and shape into 3 balls. Cover and let the dough rest for 15 minutes. Proceed as in Shaping and Baking, above. Yield: Makes 3 loaves. *Note: You can substitute 5 cups all-purpose flour plus 1 cup cake flour but the bread won't taste as good. 3 cups Rye Sour can be used instead of4 1/2 cups, for a milder flavor. " --------------- END bread-bakers.v097.n072 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved