Date: Sun, 25 Apr 1999 18:05:28 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n022 -------------- 001 - Jolene Juhl - Freezing Bread Dough 008 - nancy edwards Subject: no gluetin Date: Mon, 19 Apr 1999 09:50:17 -0500 Does anyone have any recipes for bread with no gluten? Using other flours such as rice or millet etc. I have a friend who due to allergies is trying to eliminate the gluten in their diet. Jolene --------------- MESSAGE bread-bakers.v099.n022.2 --------------- From: Tom & Dee Subject: Hovis Loaf. Date: Sun, 18 Apr 1999 17:56:04 -0700 Does anyone out there have a recipe for Hovis Loaf? I haven't the foggiest as to what exactly makes this loaf so special, but I remember my Dad buying this loaf every so often when I was growing up. --------------- MESSAGE bread-bakers.v099.n022.3 --------------- From: "Rita R." Subject: dates Date: Mon, 19 Apr 1999 11:14:22 -0400 Dear Friends, I made a wonderful whole-wheat bread with nuts and raisins in my bread machine and it came out very good. However, when I made the same recipe using dates and nuts, the dates all went to the bottom quarter of the bread. Does anyone have any ideas how I can get the dates in all parts of the bread? Best wishes, Rita Rosenthal --------------- MESSAGE bread-bakers.v099.n022.4 --------------- From: Monica Wallek Subject: re: Freezing Bread Dough Date: Mon, 19 Apr 1999 21:12:33 -0500 Karen, I finally found directions on a commercial site. The Red Star yeast site has directions for freezing dough and bread. The address: http://www.redstaryeast.com/storage.htm They include several different methods with thawing instructions. Personally haven't tried them yet. Monica Wallek Karen Wheless asked: > Has anyone had any experience in freezing bread dough? --------------- MESSAGE bread-bakers.v099.n022.5 --------------- From: arlyne Subject: ABMs Date: Tue, 20 Apr 1999 19:25:05 -0700 My Welbilt AMB4400 just broke, and although it's under warranty and I'll get it fixed, I'm contemplating getting an ABM that I can program myself. I mostly use the dough only cycle, and it would be nice if I wasn't restricted to the 4 types of bread the Welbilt makes. I'm perfectly willing to research this, but I thought there might be someone out there who has done some of the footwork already. Thanks for any input anyone might have. Arlyne --------------- MESSAGE bread-bakers.v099.n022.6 --------------- From: Coughlin Subject: Bread Storage Date: Sun, 11 Apr 1999 11:58:55 -0400 (EDT) Hi, This is for Bob. When you freeze bread or English muffins, in order to get the moisture back in them, you should wrap the slice of bread, or the English muffin in a piece of paper towel, and microwave it for about 30 seconds, then toast it. I would also recommend that you do not fork split your English muffins before you freeze them, that will be easy enough to do after they come out of the microwave. Hope this works for you. You have nothing to lose by trying it. Cathy P.S. Depending on the wattage of your microwave, you may not need as much time. For only one slice of bread, try 10 seconds first. --------------- MESSAGE bread-bakers.v099.n022.7 --------------- From: C&D Subject: Freezing Bread Dough Date: Sat, 17 Apr 1999 20:21:56 -0700 Dear Karen: I have only ever frozen pizza dough, but with great success, and would imagine that just about any other dough can be frozen. I put the dough in the freezer once the dough cycle on my Oster is done. I wrap it in freezer bags, which are a good size. I take the dough out the morning I plan to make pizza, and bring it to room temperature before I handle it (it doesn't take its shape if it's cold). You might try shaping the dough in a pan before freezing it, then let it warm up and rise before baking. I hope this is helpful. I'd love to hear about other people's freezing tricks as well - let me know what works and what doesn't. Cheers, Catherine --------------- MESSAGE bread-bakers.v099.n022.8 --------------- From: nancy edwards Subject: Freezing Bread Dough Date: Mon, 19 Apr 1999 09:18:13 -0700 (PDT) Re: Karen's question. I haven't tried freezing dough but have had good results with refrigeration overnight or all day and then baking. This might be an option if your schedule permits. I make up my dough using the dough cycle of my bread maching, then shape as desired. Cover with greased plastic wrap and refrigerate until ready to bake. If you will be baking the bread in about 8 hours, it's best to let it rise about halfway, then refrigerate. If it will be longer before you bake, you may just put it right into the fridge. Be sure not to use too much yeast. Also, cover the dough well so it won't dry out. I have been using this method for years to serve fresh, hot bread or rolls for dinner (or breakfast). By experimenting, you should be able to do the same. Good luck! __ http://www.go.com ____________________________________________________________ Get your Free GO Network Email address at http://mail.go.com --------------- MESSAGE bread-bakers.v099.n022.9 --------------- From: "Robert Bursey" Subject: Re:Unglazed tiles Date: Sun, 25 Apr 1999 08:45:12 -0700 Just to add my $0.02. I agree with the notion that the unglazing part is mostly for moisture absorption, not due to the impurities in the glazing per se. I don't know specifically what is in the glazing that might be bad for you. But consider that in a place like California, crystal must contain a warning label. Why? Because it contains lead. This is ridiculous, but true. My concern is more about moisture absorption as it pertains to older stones. Mine is not all that old, not all that used, but is terribly discoloured. I know that's normal, but I'm not sure it doesn't hamper the moisture absorption process. Similar to the way glazing seals the ceramic surface of tiles, most of this materials that leach out and discolour the stone are oils. Since oil and water don't like each other, I wonder if the moisture is still absorbed as readily as with a virgin stone. Just wondering if somebody could set my mind at ease. BTW, I have both a real stone and a cheaper tile in my oven. The stone is the only thing that sees food. The tile is on the top rack, trying to recreate a pizza oven, at least on two sides. But I haven't really noticed much of a difference. Yesterday I tried baking bagels, with the top rack lowered so that there was only about a 1 inch gap above the top of the bagels. I thought this might help brown them on top. But it didn't. I finally ended up removing the top tile and broiling to complete the bake. This did the trick. Happy Baking. --------------- MESSAGE bread-bakers.v099.n022.10 --------------- From: "Sue & Sam Hurwitz" Subject: Bagel Bread Date: Mon, 19 Apr 1999 08:12:08 -0400 Here is the recipe requested for bagel bread. I have not tried it - yet. It can certainly be adapted for non-bread machine use. Let us know how it turns out. Sam * Exported from MasterCook * Bagel Bread Recipe By : Lycos Serving Size : 1 Preparation Time :0:00 Categories : Bagels Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Title: Whole Wheat Bagel Bread from Categories: Breadmaker, Jewish Servings: 12 -1 1/2 lb loaf 1 1/2 ts Active dry yeast 1 1/2 ts Gluten 3 c Whole wheat flour 2 ts Salt 3 tb Honey 1 c -warm water ----------------------------NUTRITIONAL ANALYSIS---------------------------- 1437 *Total calories 54 *Total protein 7 *Total fat 1 *Total saturated fat *Total cholesterol 4269 *Total sodium 45 *Total fibre 4 *Caloris from fat 313 *Total carbohydrates If you don't like making bagels but want the texture of bagels with the low-fat nutritional benefits; try this bread. It tastes like a bagel and is especially good sliced and toasted. There is one note for the Panasonic/National machines and that is to use 3 tsp yeast for 1 1/2 lb loaf. I believe that this is for the older Panasonics as I do remember Linda Rehberg saying that the newer models came out after their book was published and that the yeast amounts in her book were not for the newer Panasonics. Upon re-reading I found I missed one thing. I did add a few more tsps of water as the dough ball was not forming to my liking. Let me know if you make this and how you like it. Great Bread Machine Recipes Norman A. Garrett Ann/New London,Ct. ** 10/20/92 19:42 Formatted by Elaine Radis kwhoney honey --------------- MESSAGE bread-bakers.v099.n022.11 --------------- From: Reggie Dwork Subject: Pain Au Levain Date: Sun, 25 Apr 1999 16:39:49 -0700 Here is the last recipe from Kurtis. It is the Pain Au Levain bread and it is really wonderful!! Thanks Kurtis for allowing us to share these with everyone. * Exported from MasterCook * Pain Au Levain Recipe By : Kurtis Baguley Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 12 Oz Bread Flour -- (3 C) 8 Oz Water -- (1 C) 6 Oz Firm Starter -- or Firm Mild Starter 1/8 Oz Diastatic Malt -- (1/2 Tsp) 1/4 Oz Salt -- (1 1/2 Tsp) Yields 26 oz loaf. Day 1: Make the firm starter. Day 2: 1) Remove firm starter from refrigerator and allow to warm one to two hours. 2) Mix water, flour and malt on low speed and adjust water to get a shaggy dough. This fully hydrates the flour. Allow mixture to rest 15 minutes. 3) Add starter and mix with bowl lowered some to get better mixing. Then mix at high speed (4.5 on Kitchen Aid mixer) while slowly adding salt. Trickle in water from fingers if necessary. Mix about four minutes. Salt is table grind. The equivalent volume of kosher salt is twice the table grind volume. The weights of the two are the same. 4) Bulk ferment approximately 3 hours, reforming after about 1.5 hours. 5) Scale: cut to size and form into round loaf. 6) Bench: lightly spray with oil and cover with plastic wrap, allow to stand 30 minutes. 7) Shape: sprinkle flour on couch (linen cloth or towel - embed flour into nap of cloth if it is not smooth). Form loaf on couch and sprinkle with flour. Cover with couch and plastic. 8) Proof: allow to rise 1.5 times. 9) Refrigerate overnight. Day 3: 1) Remove from refrigerator and continue to proof until ready. 2) Score and bake in a 450 F oven with steam. Start baking at 475 F for 15 minutes. Steam with two big spoons of boiling water. Lower temperature to 400 F and continue baking for a total oven time of 40 minutes. - - - - - - - - - - - - - - - - - - Notes: This bread is more properly made with firm mild starter which is less sour than the firm starter recipe posted previously. The directions for making the mild starter are in the sourdough section of Peter Reinhart's book, "Crust & Crumb". --------------- MESSAGE bread-bakers.v099.n022.12 --------------- From: Reggie Dwork Subject: meet the author Date: Sun, 25 Apr 1999 11:57:11 -0700 Jeff and I were very fortunate to meet Beatrice Ojakangas at IACP conference last week in Phoenix. She is a very gifted bread maker and author. Beatrice was part of a Master Class bread panel that we attended. She has chosen to join us on list and offer her expertise. * Exported from MasterCook * Finnish Rye Bread Recipe By : Whole Grain Breads by Beatrice Ojakangas Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Daily Bread Mailing List Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Sampler Loaf: 2/3 C Water 1 Tsp Packed Brown Sugar 2 Tsp Butter -- Or Oil 1 Tsp Salt 1 1/2 C Dark Rye Flour 1 1/2 C Bread Flour 1 Tsp Rapid-Rise Yeast -- Or Active Dry Yeast This is the simple rye flour bread I grew up with on a farm in northern Minnesota. My mother baked more than twenty loaves of it twice a week! Regular Loaf 1 C water 2 teaspoons packed brown sugar 1 Tablespoons butter or oil 1 1/2 teaspoons salt 3/4 cup dark rye flour 2 1/4 cups bread flour 1 1/2 teaspoons rapid-rising or active dry yeast Large Loaf 1 1/3 C water 1 Tablespoon packed brown sugar 1 1/2 Tablespoons butter or oil 2 teaspoons salt 1 C dark rye flour 3 C bread flour 2 teaspoons rapid-rising or active dry yeast TO MIX THE DOUGH BY HAND Heat the water until warm, between 105F and 115F pour it into a large, warmed bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Stir in the brown sugar, butter, salt, and rye flour. Beat well. Slowly add half of the bread flour, and beat until a smooth dough forms. Cover, and let stand 15 minutes Turn the dough out onto a very lightly floured board, and knead, adding the remaining flour as necessary, until smooth and springy, about 5 minutes. Wash the bowl and grease it; place the dough back in the bowl, and turn it over to grease the top. Cover, and let rise until doubled, about 1 hour. TO MIX THE DOUGH WITH A HEAVY-DUTY MIXER Heat the water until warm, between 105F and 115F pour it into the warmed mixing bowl, and add the yeast. Let stand 5 minutes, until the yeast begins to bubble. Add the brown sugar, butter, salt, and rye flour. Beat well. Slowly add half of the bread flour, and beat until a soft dough forms. Cover, and let stand 15 minutes. Knead the dough in the mixer with the dough book, on medium to high speed, adding the remaining flour as necessary, until the dough pulls away from the sides of the bowl and is smooth and springy but still soft to the touch. Remove the dough hook, cover the bowl, and let the dough rise until doubled, about 1 hour. TO MIX THE DOUGH IN THE FOOD PROCESSOR Place the plastic dough blade into the work bowl. Heat the water until very warm, between 120F and 130F set aside. place the remaining ingredients into the work bowl. Turn the processor on, and slowly pour the water through the feed tube, processing until the dough is smooth and pulls away from the sides of the bowl. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 tablespoon of water at a time, and process until the dough is smooth yet soft to the touch. Cover the work bowl, and let the dough rise until doubled, about 1 hour. Or remove the dough to a lightly, greased bowl, cover, and let rise until doubled, about 1 hour. TO MIX THE DOUGH IN THE BREAD MACHINE Pour the water (at room temperature) into the pan. Add the remaining ingredients, in the order listed. Make an indentation in the dry ingredients and add the yeast. Select Dough, and press Start. If the dough is wet and sticky, add more flour, 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not soft to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. The machine will stop when the dough is ready to shape and bake. TO MIX AND BAKE THE BREAD IN THE BREAD MACHINE Pour the water (at room temperature) into the pan. Add the remaining ingredients, in the order listed. Make an indentation in the dry ingredients and add the yeast. Select the Basic or Whole Wheat cycle, set the crust on Medium, and press Start. During the mixing cycle, if the dough is wet and sticky, add more flour 1 tablespoon at a time, until the dough is smooth yet soft to the touch. If the dough is not to the touch but is very firm, add 1 teaspoon of water at a time, until the dough is smooth yet soft to the touch. TO SHAPE AND BAKE IN THE OVEN Lightly grease an 8- or 9-inch round cake pan or a rimless baking sheet. Turn the dough out onto a lightly floured board or lightly oiled surface. Punch the dough down, and shape it into a round loaf. Place the loaf, with the smooth side up, into the pan. Cover and let rise in a warm place until almost doubled, 45 to 60 minutes. Preheat the oven to 375F Bake 35 to 40 minutes, until the loaf is golden and a wooden skewer inserted into the loaf cornes out clean and dry. Brush the top of the loaf while it's still hot with melted butter, if desired. Remove from the pan and cool on a wire rack. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 5626 0 --------------- MESSAGE bread-bakers.v099.n022.13 --------------- From: Reggie Dwork Subject: Maggie Glezer Date: Sun, 25 Apr 1999 11:56:34 -0700 Maggie Glezer is a fascinating person to talk with. We were very fortunate to be able to meet her at IACP last week. She was part of the incredible team for the Master Class on breads. Maggie has been certified from the National Baking Center. She is a very talented and extremely knowledgeable person. She discussed the history of breads on the panel. She has written many technical articles and has a very important bread book coming out in March, 2000. Maggie has joined our list and will help us figure out flours and yeasts and other complexities involved in baking bread. Welcome Maggie!! Reggie & Jeff --------------- END bread-bakers.v099.n022 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved