Date: Sun, 3 May 1998 21:14:46 -0700 (PDT) -------------- BEGIN bread-bakers.v098.n036 -------------- 001 - Nancy Hill - Lecithin's uses? 005 - Reggie Dwork - Hats off to Toastmaster! 011 - "Pam M. Archer" Subject: re Honey Oat Bread (Bread Machine) Date: Mon, 27 Apr 1998 10:17:06 -0400 (EDT) Thanks Russ, for posting the Honey Oat Bread recipe for breadmakers. I make a similar loaf, but with whole wheat flour instead of white. It's a bit heavy but higher in fiber, so we don't mind. What I'd like to do is increase the amount of oatmeal, so it's more than 1/4 of the total flour, but I don't have much success when I try (loaf shrinks). Nancy -- Nancy Hill, Toronto, Canada nancyh@interlog.com --------------- MESSAGE bread-bakers.v098.n036.2 --------------- From: Fred Smith Subject: Re: Digest bread-bakers.v098.n035 Date: Mon, 27 Apr 1998 06:35:45 -0400 > From: J&A Braun <2brauns@bellsouth.net> > Subject: Wheat bread failures > Date: Thu, 23 Apr 1998 20:48:27 -0400 > > I have made several attempts at wheat flour recipes in my ABM. Most of > them contain 2/3wheat 1/3white. They all look beautiful until they fall > and look sad. I have tried increasing the amount of white and decreasing > the wheat with very little luck. Any thoughts on what I am doing wrong? I must apologize up-front, for this is not an answer to the poster's question, but a rant of my own. Sorry! [start of rant] One of my "pet peeves" is this apparently widespread discussion of "wheat" and "white" flours as if they were somehow different, as if white flour were not made from wheat! WHITE FLOUR *IS* WHEAT FLOUR. I deduce that when someone talks about "wheat" flour that they really mean a dark-colored wheat flour. If it is made from wheat and is dark, should it not be labeled "whole wheat"? If it is no so-labeled, then what is it? Is it white flour with some darkening agent in it, or what? If it is not "whole wheat" I'm sure I wouldn't want to bake with it anyway! [end of rant] Fred -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- "For him who is able to keep you from falling and to present you before his glorious presence without fault and with great joy--to the only God our Savior be glory, majesty, power and authority, through Jesus Christ our Lord, before all ages, now and forevermore! Amen." ----------------------------- Jude 1:24,25 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v098.n036.3 --------------- From: "J. Mathew" Subject: converting recipes to NON-bread machine Date: Mon, 27 Apr 1998 07:04:06 -0500 > From: Jim and Cindy > Subject: Re: Honey Oat Bread (Bread Machine) > Date: Sun, 26 Apr 1998 13:15:05 -0500 > > The Honey Oat Bread recipe sounds wonderful.... but I do not have a > bread machine. What kinds of changes do I hve to make to make > this... Cindy, I don't have a bread machine, either; however, I find it very easy to convert recipes to make them by hand (or with mixer -- I use a KitchenAid -- or food processor). Once you know the basic steps in making any bread, it becomes very simple by only requiring the ingredient list. After you've made a recipe, you can judge whether you want to double it or triple it based on the volumes you want to make in your kitchen. Here is the general sequence I follow when reading a bread machine recipe: 1. Add dry ingredients to bowl, except for yeast; whisk to blend. 2. Add yeast to bowl (I use instant yeast, so I don't proof it); whisk to blend. 3. Add liquid ingredients (e.g., water, milk, honey, yogurt, sour cream, etc. 4. If using mixer, knead 8-9 minutes (approx) 5. Remove dough to lightly-greased bowl; let rise until doubled 6. Punch down; repeat rising 7. Punch down; shape into loaves (or other forms); let rise 8. Bake -- most standard yeast breads bake at 375-450 degrees Fahrenheit, minus 25 degrees if you're using a convection oven. You can look at standard recipes that are similar and judge accordingly for the temperature. Bake until bread tests done (either by taking internal temperature of loaves or until loaves sound hollow when thumped -- rolls will bake for less time). That's a very generalized sequence, but it always works for me. Differences might arise if I'm making a specialized type of bread, such as refrigerator dough, brioche, cinnamon rolls, etc., where you have rising time in the refrigerator, or special shaping methods, etc. Any good cookbook (esp. those specializing in yeast breads) will have recipes that can help you to learn the standard methodology for all of these techniques. Hope this helps, Joan -- Reply via email to joanm@bigfoot.com http://www.geocities.com/Heartland/8098/index.html USDA gardening zone 7b (just north of Dallas, TX) Deja News: http://www.dejanews.com/ Search, Read, Post to Usenet --------------- MESSAGE bread-bakers.v098.n036.4 --------------- From: "Janis" Subject: Lecithin's uses? Date: Tue, 28 Apr 1998 08:45:57 +0000 Not too long ago, a recipe for a dough enhancer was posted here. One of the ingredients was Lecithin. Just curious, what are some other uses for Lecithin granules? Janis --------------- MESSAGE bread-bakers.v098.n036.5 --------------- From: Reggie Dwork Subject: new recipes are up Date: Fri, 01 May 1998 00:06:59 -0700 I have just put the new 1st quarter recipes into the bread bakers archive. These include the recipes from daily bread. http://www.jeff-and-reggie.com/ftp/archives/bread/ Reggie --------------- MESSAGE bread-bakers.v098.n036.6 --------------- From: cdryan@juno.com Subject: Roll Recipe Needed Date: Tue, 28 Apr 1998 12:14:50 EDT I there... I am on the Sugar Busters diet, and I am in desperate need of a recipe for whole wheat sandwich rolls. If you are not familiar with this diet, sugar and white flour among other things are to be avoided. Can you please help? TIA Cindy cdryan@juno.com --------------- MESSAGE bread-bakers.v098.n036.7 --------------- From: dancingcook@webtv.net (margaret campione) Subject: Question: Fallen bread Date: Tue, 28 Apr 1998 14:45:21 -0400 Hi, I haven't used my bread machine for much except dough which comes ou great. I recently started making the whole loaf and the top of the bread is sunken. The rest of the loaf is fine. Can somebody tell me what I'm doing wrong? Thank You. margie --------------- MESSAGE bread-bakers.v098.n036.8 --------------- From: Lee & Bill Subject: Re: Proofing Yeast Date: Mon, 27 Apr 1998 10:22:25 -0700 Thanks to all who provided information on proofing yeast. I buy it by the pound and keep it in the freezer. I had a couple of non-rising batches of bread and suspected the yeast. Yep, that was the culprit! This is the first time it's gone bad; it was only about 4 months old. Other batches of yeast have lasted at least 6 months, until I used them up. Thanks again, Lee -- Wings & Things http://members.tripod.com/~wingsnthings/ --------------- MESSAGE bread-bakers.v098.n036.9 --------------- From: LZ THOMAS Subject: Halving recipes Date: Wed, 29 Apr 1998 20:10:14 EDT I have a big ol' Zo machine and would like to know if anyone have ever halved the recipes they use to make a smaller loaf with any success. I'd rather make a smaller loaf of bread that will stay fresh for 2 days than a large loaf that will lose its pep after that. Thanks in advance Patrick --------------- MESSAGE bread-bakers.v098.n036.10 --------------- From: Subject: Hats off to Toastmaster! Date: Sun, 3 May 1998 10:32:25 +0000 To follow up on my post of a few weeks ago, I just wanted to say that Toastmaster covered the damage to my machine caused when it fell to the floor during the kneading cycle (dough was too stiff). They were very nice about it, too. I would just like everyone to know about Toastmaster's great customer service (no ties to the company). Nevertheless, I would caution anyone using an ABM to carefully monitor dough consistency, especially when trying new recipes! Josee Olivier jolivier@autoroute.net --------------- MESSAGE bread-bakers.v098.n036.11 --------------- From: "Pam M. Archer" Subject: sweet dough swirl question Date: Wed, 29 Apr 1998 20:13:21 -0500 Hi, I recently made the sweet dough swirl bread posted here by Breadmachine Magic. I used the raisen setting and I the beep took out the dough, flattened it on a plate, filled it, rolled it up and sort of swirled it back into the machine. I used a filling of brown sugar, cocoa, cinnamon, and raisens that I've used in a quick bread. The bread turned out tasty, but a lot of the filling concentrated on the bottom, especially the raisens. Also, it didn't rise all that well (I used bread flour). I'm wondering where I might have gone wrong? I really like the concept of this bread. It would be a great gift bread. Can anyone give me some more tips? Thanks a bunch, Pam --------------- MESSAGE bread-bakers.v098.n036.12 --------------- From: Reggie Dwork Subject: bread baking class Date: Sun, 03 May 1998 12:43:44 -0700 I just received a note from Peter Reinhart (the author of "Brother Juniper's Bread Book") about a class that he will be teaching in San Francisco. The class is called "The Whole Grain Wave of the Bread Revolution". It runs from 10am to 1pm on Sat, May 16 at Sur le Table, 77 Maiden Lane, San Francisco. The phone number is 415-732-7900. The class costs $40. Peter does hand-made bread so it won't be bread machine related. It will probably have lots of general information. The people at Sur le Table can probably give you more information - we didn't ask, we just signed up. I hope that anyone who lives in the SF Bay Area or who will be visiting here will consider attending. Reggie --------------- MESSAGE bread-bakers.v098.n036.13 --------------- From: Diane Downs Subject: good or bad ZO?????????? Date: Sun, 03 May 1998 09:37:53 -0700 hi everyone, we bought a zojirushi bread machine model #BBCC- V20, I have been having trouble with the the crust getting too thick and crunchy, almost like it is burning (sometimes it is burnt), this happens on the "light" setting, I have not tried making any with the medium or dark settings as i am afraid that i will have burnt bread, I have only had this machine for about three weeks and want to either take it back while still under warrenty or find out what the matter is. My old machine (not a zo) never had any problems of this sort. Has anyone else had any experiences like this with a zo? From what we have been reading in past post and other forums this is supposed to be one of the better machines around. thanx in advance Diane --------------- MESSAGE bread-bakers.v098.n036.14 --------------- From: "Russell J. Fletcher" Subject: RE: Honey Oat Bread (Bread Machine) Date: Sun, 26 Apr 1998 21:58:55 -0700 On Sunday, April 26, 1998 11:15 AM, Jim and Cindy [SMTP:cmutchie@mindspring.com] wrote: > The Honey Oat Bread recipe sounds wonderful.... but I do not have a > bread machine. What kinds of changes do I have to make to make this... > Cindy I cannot knead worth 2 cents (which is why I have the bread machine), but from what people have told me, it is much easier to go from bread machine recipe to by hand rather than by hand to bread machine. You just proof the yeast, mix and make the loaf like you normally would for a hand-made loaf of bread. I have no clue what temp you have to bake it at though. At least it is close to white bread, so you haven't wasted much if it is a flop the first time by hand. (Not like my first loaf of multigrain bread I am working on for someone on the PRISM diet- a total flop on the first try. I should be able to post it at the end of the week). Russ ---- Russell Fletcher gimplimp@teleport.com or cccwebauthor@bigfoot.com living in rainy Camas WA USA. I get all recipe lists in DIGEST format. http://www.teleport.com/~gimplimp/ --------------- MESSAGE bread-bakers.v098.n036.15 --------------- From: "Jo in Minnesota" Subject: Hand made bread basic formula Date: Mon, 27 Apr 1998 18:28:28 -0500 For Cindy and those who are interested in making bread by hand, rather than ABM, here is a formula I have had for at least 30 years that is very useful. I think it originated with Minnesota's Super Cook Bea Ojakangas but I am not positive! Formula for Basic Bread 1 loaf batch 1 pkg. yeast 1/4c water (110-115 degrees) 1 cup water 1 Tablespoon shortening 1 Tablespoon sugar 1 teaspoon salt 2 1/2 to 3 cups flour 2 loaf batch- 1 pkg. yeast 1/4 c. water 2 cups water 2 Tablespoons shortening 2 Tablespoons sugar 2 teaspoons salt 51/2 to 6 cups flour The water can be: milk, soup, tomato juice, potato water, sour cream, buttermilk, eggs, or??? The shortening can be butter, oil, bacon drippings, mayonnaise, oleomargarine, or ?? The sugar can be: white sugar, brown sugar, honey, molasses, maple syrup, leftover frostings, dark or lite corn syrup, or?? The flour can be: all white, whole wheat, light, medium or dark rye, pumpernickel rye, corn meal, rolled oats or oat flour, millet meal, sunflower seed meal, graham flour, all bran, wheat germ, buckwheat. Just don't put more than three types of flour in one loaf or you lose the identity of whatever else you add. Additional flavorings: Cardamom, caraway, fennel, anise,cinnamon, nutmeg, orange peel, lemon peel, nuts of all kinds, dried fruits of all kinds, just so it doesn't create an undesirable color or effect. For a four loaf size, you just double the two loaf batch recipe. Use what you have on hand, just follow basic bread directions, relax and have some fun inventing your own personal loaf. Jo in Minnesota --------------- MESSAGE bread-bakers.v098.n036.16 --------------- From: Reggie Dwork Subject: IACP conference Date: Sun, 03 May 1998 11:05:54 -0700 Jeff and I attended our first IACP (International Association of Culinary Professionals) on 4/21. I wanted to let everyone know some of the highlights of the visit that were bread related. Tour of Bob's Red Mill - Absolutely incredible. If you are ever in Portland, OR go and do this tour. We went thru the mill with Bob as our host and he explained all about the grinding wheels and showed us all the steps involved in making the large variety of flours that they produce. We were able to take packages of anything that they produce. Thankfully we had driven our car because it would have cost us an arm and leg to transport the flours/grains back to our house. Tour of The Pearl Bakery - We had met Greg Mistell (executive Director of the Bread Bakers Guild) when we attended the Bakers Guild meeting in Boston a few years ago. It was wonderful to get to tour his bakery this time. He was the coach, the year we met him, for the Coupe du Monde de la Boulangerie (World Cup of Baking) competition in France. The team consists of a coach and 3 bakers who do various aspects of bread baking. That year was the first that the US participated in it. They wanted to place in the top 6 so that they would be invited back. They placed 6th that year. 2 yrs ago the competition wasn't held. It will be held again in 10 months from now. We got to meet the new team and captain (who are all from the SF Bay Area I proudly mention!!). They are hoping to place 1st in one of the categories this time and it looks like they have a good shot of doing it. The Pearl Bakery produces absolutely incredible tasting breads. I don't know if they give the tours to the general public but if you are in the area you might find out if they do... it was fascinating!! We were also very fortunate to be able to meet and talk with Peter Reinhart, author of Brother Juniper's Bread Book. It was wonderful to be able to meet and talk with such interesting people who are so knowledgeable. Reggie --------------- MESSAGE bread-bakers.v098.n036.17 --------------- From: Ruth Provance Subject: Chocolate Bread Date: Sat, 02 May 1998 16:51:02 -0700 I got this from the Godiva Chocolate Web site at http://www2.godiva.com/recipes/ I think they got it from Chocolatier Magazine. I have not made the bread, but it sounds yummy! They have lots of other bread recipes on the site, too! Chocolate Bread YIELD: 2 loaves DIFFICULTY: Easy PREPARATION: 45 minutes plus rising, baking and cooling times. Chocolate dough: 1 1/2 cups warm water (110 to 115 degrees F), divided 2/3 cup plus 1 teaspoon granulated sugar, divided 2 teaspoons dry yeast 4 1/2 cups bread flour 2/3 cup firmly packed light brown sugar 2/3 cup unsweetened alkalized cocoa powder, sifted 1 teaspoon instant espresso powder (such as Medaglia D'oro) 2 teaspoons salt 1 large egg, at room temperature 12 tablespoons unsalted butter, softened Egg glaze: 1 large egg 1 teaspoon water Make the chocolate dough: 1.In a small bowl, combine 1/2 cup of the water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy; if the mixture is not foamy, the yeast may be inactive and should not be used. 2.In a 4 1/2-quart bowl of a heavy-duty electric mixer, place the flour, the remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the espresso powder and the salt. Using the paddle attachment, mix at low speed for 1 minute, until combined. Add the remaining 1 cup warm water and the egg to the yeast mixture, and add this to the flour mixture while continuing to mix at low speed. Increase the speed to medium and continue to beat the mixture for 2 minutes, or until the dough is smooth and elastic. At low speed, beat in the softened butter 1 tablespoon at a time, until it is incorporated into the dough. Remove the paddle attachment and replace it with the dough hook. At low speed, knead the dough for 2 minutes. Increase the speed to medium, and knead the dough for 2 minutes longer. Transfer the dough to a buttered bowl (the dough will be quite moist). Cover the bowl with a tea towel and allow the dough to rise in a warm, draft-free place for 2 hours, or until almost doubled in bulk. 3.After the chocolate dough has risen, punch the dough down and cover the bowl with plastic wrap. Place the dough in the refrigerator for at least eight hours, or up to two days. 4.Butter two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans. On a lightly floured work surface, divide the chocolate dough in two. Divide each dough half into six equal pieces, so that you have 12 equal pieces in all. With lightly floured hands, shape each piece into a perfectly smooth, round ball. Place six dough balls in each prepared pan in a zigzag pattern, pressing them lightly together if necessary. Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour. 5.Position a rack in the center of the oven and preheat to 400 degrees F. In a small bowl whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the tops of the loaves. Bake the loaves for 10 minutes. Lower the oven temperature to 375 degrees F and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Unmold the bread and cool the loaves on the rack completely. Keep Baking Bread! Ruth Romans 8:28 --------------- MESSAGE bread-bakers.v098.n036.18 --------------- From: Rosemary Grimm Subject: bagels Date: Mon, 27 Apr 98 07:06:48 PDT I thought I made great bagels, but I just modified my recipe to use sourdough and they are even greater now--lighter but still very chewy. Here's my recipe: Don't try to double it, if you value your mixer. 2 cups frothy, bubbling starter (the consistency is a thick batter, not runny) 1 Tbsp (or 2 if you like a maltier taste) malt syrup (from the homebrew supplies) 12 oz (3 cups) KA Special For Machines flour (if you have stronger flour, skip the gluten) 2 Tbsp gluten 1 1/2 tsp kosher salt (you could use 2 tsp) 1/3 to 1/2 cup lukewarm water Put the starter in the bowl of a heavy duty mixer with dough hook. Drizzle in the sticky, gooey malt syrup. Mix thoroughly at slow speed. Mix together the flour, gluten and salt. Add to the starter mixture and mix at slow speed until it is a shaggy mess. Add 1/4 cup water while mixing; keep adding more a little bit at a time until the flour is almost all incorporated. Raise speed a notch and add a little more water as necessary to make a stiff, plastic dough. The dough will weigh 2 pounds when ready. Turn out on your kneading surface and knead until completely smooth. Little or no flour should be required to keep it from sticking. Form into a ball and let it rest, covered with a floured towel for about 15 minutes. Keep the dough you are not working on covered with the towel while you cut the ball in half, then quarters and eighths. You will have 8 equal triangular bits of dough. Keep them covered while you take out one at a time and shape it into a ball. Put that one back under the towel and do the next one. After all the balls are shaped let them rest while you prepare the pan or pans they will rise in. I use two STRAIGHT SIDED 9 inch cake pans which I can stack without the top one nesting into the lower one. This is because of limited horizontal space in my refrigerator. You could use one large rectangular pan or baking dish, just so it has sides about 2 inches deep. Dust the bottom with about a tsp or so of semolina. And have some plastic wrap ready to cover it. Shape the balls into bagel shapes. You can do this by rolling them out into ropes about 10 or 11 inches long, without tapering the ends, then overlapping and pinching the ends and rolling against the kneading surface with your hand in the hole until it is well sealed and uniformly thick. I find this tedious and prefer to poke a hole in the center of the ball and stretch it into shape. This makes less perfect looking bagels, but once they are covered with a topping, no one is the wiser. If I were baking them plain, I would use the rope method. Place each in the pan(s), leaving plenty of space between them. You don't ever want them to touch as they rise because it will be difficult to cut them apart without deflating and misshaping them. Cover the pan tightly with plastic wrap so it will never touch the bagels. Refrigerate for 12-15 hours. They will not appear to have risen much at all. Remove pans from fridge and leave them, covered, in cool place for another couple hours, until they are puffy. To test for readiness, drop one in a bowl of cool water. It should float. If not, wait longer and test again. Meanwhile, prepare your boiling water; preheat your oven, with tiles or stone, to 450 degrees; and prepare your toppings. You will need at least three inches of rapidly boiling water in a large pot and a skimmer or flat strainer, also cake racks and a peel. Put your toppings in soup bowls. I like to use sesame seeds with a pinch of kosher salt. A mixture of sesame, a pinch of kosher salt, a little poppy and some sunflower seeds is good. You can also add caraway, fennel, cumin, whatever; or start with one and add others after dipping some bagels so you end up with a variety. The seeds will stick easily to the freshly boiled bagels. Onion and/or garlic topping needs to be handled differently, more about that later. I boil one at a time; any more creates the danger of over boiling. Drop one bagel into the boiling water and press it under the water with the skimmer. Boil for 20 or 30 seconds, just until the dough becomes a little puffy. Remove with the skimmer and flip it into the bowl of seeds top side down. I use a chopstick in the hole to remove the bagel otherwise I end up with burnt and sticky fingers. Place the bagel on the cake rack. When all are boiled, wait a minute or two for the last ones to dry a little. Steam the oven while you're waiting. Then transfer them all to a semolina dusted peel for deposit onto the tiles or stone. Bake for about 15 minutes. Remove with peel and cool on racks. For onion topping: Thinly slice an onion or two and cut into little pieces, not too long, but not chopped or square either. Saute in a little olive oil until soft but not brown. Mix with as much poppy seed as you want. Just before topping the bagels, add a little kosher salt. I make this topping right after I put the dough into the refrigerator and let it sit out to dry a little during the 12 hours the bagels are in the fridge. Because of the oil, the onions won't stick like seeds do; so pat the onion topping onto the bagels while they rest on the racks (after boiling and before baking.) Blueberry bagels could be made by adding chopped DRIED blueberries to the flour. I think 1/2 cup would be right. I have not tried this. The non-sourdough version: 1 pound King Arthur Special For Machines flour 2 Tbsp gluten 1 1/2 or 2 tsp kosher salt 1 1/2 tsp instant yeast 1 1/4 cups lukewarm water 1 or 2 Tbsp malt extract syrup (or mix dry malt extract with the flour) Mix dry ingredients. Dissolve malt syrup in the water, then dissolve yeast in the malt/water. Mix and shape as in sourdough recipe. Let rise in fridge 12 to 15 hours. Remove from fridge and prepare boiling water, heat oven etc. Bagels should be ready to boil by the time you are ready. They won't need the couple hours of additional rising at cool room temp. 50-50 Whole Wheat version: Same, but use half whole wheat flour and increase the water to 1 1/2 cups. These all began with an article in Oct '97 Cook's Illustrated magazine by Todd Butcher. Don't let the length of this recipe deter you; it is really easy and not time consuming at all. Once you have gone through it, you will have the routine down. I can, and probably have, done them in my sleep. I never buy bagels anymore, mine are as good as, if not better than, the best bakery bagels (which by the way are NOT Noah's.) --Rosemary www.geocities.com/NapaValley/4496 --------------- MESSAGE bread-bakers.v098.n036.19 --------------- From: "Andreas Wagner" Subject: US bread machines in Europe Date: Fri, 1 May 98 10:37:40 UT Hi there I wonder if anyone can help me with my query: I would like to get an ABM from the US as there is a much wider choice of machines and functions available, at a much lower price. In theory running such a machine in Europe with a transformer (the current is usually 220 - 240V) should not be a problem. However, a friend mentioned that someone she knows told her that her machines don't do well at all. Has anyone got any experiences they could share? Thanks a lot and keep all those wonderful postings coming! Andreas --------------- END bread-bakers.v098.n036 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved