Date: Sun, 30 May 1999 01:30:05 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n027 -------------- 001 - Reggie Dwork Subject: Thanks Date: Sat, 29 May 1999 12:43:27 -0700 For the breads to make on the bbq!! I do appreciate them. Reggie (wondering what breads you are going to make this long weekend??) --------------- MESSAGE bread-bakers.v099.n027.2 --------------- From: "Jenny Hensley" Subject: Shaping Pizza Dough Date: Sun, 23 May 1999 11:21:34 -0400 I use a Pampered Chef Dough roller/shaper..it has a wooden wheel at the ends..a small one and a large one..I love it..I use a stone to roll out so I don't know if it matters or not..I found that practice made perfect...Jenny --------------- MESSAGE bread-bakers.v099.n027.3 --------------- From: "Patricia V. Stewart" Subject: Converting Recipes Date: Mon, 24 May 1999 19:37:25 -0400 I have several 1 or 1 1/2 pound bread machine recipes that I dearly love. I recently got a new, 2 pound capacity bread machine. Does anyone know the best way to increase the 1 or 1 1/2 pound recipes to 2 pound? I tried one recipe by doubling the 1 pound ingredients, and the dough seemed too dry. Thanks to any and all responses. Pat Stewart --------------- MESSAGE bread-bakers.v099.n027.4 --------------- From: TheGuamTarheels@webtv.net (Phyllis and Bob) Subject: Tossing pizza dough! Date: Mon, 24 May 1999 12:14:48 -0400 (EDT) When Al Lee or anyone else gets ready to toss their pizza dough, please let me know so I can come and watch. With the exception of those old pros in the pizza parlors, I don't think anyone tosses their dough. I suggest, Al, that after you knead it, allow it to rest for about 10 minutes and then roll it out with a rolling pin and then stretch it by hand to fit it into the pan. After it is in the pan it may still want to shrink a bit. Give it a few more minutes of rest and stretch it out again. Patience, fellow pizza lover, is the key. The Tarheel Baker --------------- MESSAGE bread-bakers.v099.n027.5 --------------- From: Reggie Dwork Subject: spinach bread Date: Tue, 25 May 1999 18:10:42 -0700 * Exported from MasterCook * Spinach Bread Recipe By : More Recipes for Your Bread Machine Bakery, R. W. Langer Serving Size : 8 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Lb Loaf: -- (1 1/2 Lb Loaf): 10 Oz Frozen Spinach -- (20 Oz) With Liquid 1 Tbsp Olive Oil -- (2 Tbsp) 1 Clove Minced Garlic -- (2 Cloves) 2 C All-Purpose Flour -- (4 C) 1/2 Tsp Sugar -- (1 Tsp) 1/4 Tsp Nutmeg -- (1/2 Tsp) 1/2 Tsp Salt -- (1 Tsp) 1 1/2 Tsp Active Dry Yeast -- (2 Tsp) Put all ingredients into the mixing pan of your bread machine according to your machine manufacturer. Select rapid bake cycle. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n027.6 --------------- From: TheGuamTarheels@webtv.net (Phyllis and Bob) Subject: Whole Wheat Pizza Crust Date: Mon, 24 May 1999 11:19:41 -0400 (EDT) Someone (was it you, Lisa?) was looking for a whole wheat pizza crust recently. The following was found on a Hodgson Mill whole wheat flour package: WHOLE WHEAT PIZZA CRUST 1 pkg. active dry yeast 1 cup warm water 1-1/2 cups whole wheat flour 2 tsps granulated sugar 1/2 tsp salt 2 Tbsps olive oil 1-1/2 cups unbleached all-purpose flour Go through the usual rigamarole of proofing the yeast, mixing it all (with the exception of 1/2 cup of all-purpose flour, and kneading. Use the 1/2 cup of all-purpose flour for board and hands while kneading. Knead for about 5 minutes until dough is smooth and elastic. Form the dough into a ball and place in oiled bowl turning to coat. Cover with plastic wrap and allow to rise for about 15 minutes. Spray one 14-inch pizza pan with no-stick cooking spray (I like to use olive oil spray) and stretch crust to fit pan. If it resists, walk away and swear for a few minutes, and then stretch again. Form the edge to hold your choice of fillings. Top as desired. Bake in a pre-heated 425F oven until cheese is melted and crust is browned. It's pretty good stuff. Compliments of Hodgson Mill and The Tarheel Baker. --------------- MESSAGE bread-bakers.v099.n027.7 --------------- From: "Michaluk" Subject: Bar B Q breads Date: Sun, 23 May 1999 08:59:33 -0700 Reggie asked for recipes for breads to do on the Bar B Q. 1. I cook my pizzas directly on the grill, with no pan with great success. Simply get the barby very hot, then turn one side to very low, leaving the other side on full. Place the dough directly on the grill on the low side for about 2 minutes. Remove from the barby, flip dough over, add the toppings of your choice, and put back on the grill for about 5 - 8 minutes. The first step of the two minute cook on the one side can be done a couple of hours ahead so that if you are doing these for a group, you don't have too long to wait. 2. When I make foccacia bread, I shape them in foil pie plates. After they have risen the requisite amount of time, they can be cooked on the barby the same as in an oven, assuming that your barby has reasonable temperature control. I usually place the foil pan on what is usually used as the bun warming rack, or as with the pizza trick, turn one side low and leave the other sufficiently high to give a temp of around 375 - 400. The foccacia's in the foil pans also freeze very well. Simply shape the dough and put into the oiled pan, then place it in a well oiled zip lock bag and freeze. When you are ready to use, remove from the freezer and bag, cover and let it thaw out - takes several hours, dimple it, sprinkle with salt, olives or whatever you use, and bake it when it has risen enough. There are no specific instructions for this as regards time, etc - after all, it is bread, not a life choice! Linda --------------- MESSAGE bread-bakers.v099.n027.8 --------------- From: Reggie Dwork Subject: sprouted breads Date: Sat, 29 May 1999 13:06:01 -0700 Do you have a good recipe for sprouted grain breads?? How about unusual flours like garbanzo, barley, quinoa etc?? I wanted to try some unusual flour recipes and maybe incorporate some sprouts into the loaf ... anyone have a recipe or ideas for this?? Thanks, Reggie --------------- MESSAGE bread-bakers.v099.n027.9 --------------- From: JPellegrino Subject: Soft Wrap Bread Date: Sat, 29 May 1999 19:38:13 -0400 This recipe was recently posted to the top secret recipes bulletin board. I plan to try the baking method on a hot stone. JoAnn * Exported from MasterCook * Soft Wrap Bread (Wendy's) Recipe By :The Baking Sheet-King Arthur Flour Serving Size : 16 Preparation Time :0:20 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup milk 1/4 cup honey -- or light corn syrup 1/4 cup butter -- or shortening 1 teaspoon salt 1 teaspoon sugar -- up to 2 tablespoons 1/4 cup water 2 teaspoons instant yeast 4 cups all-purpose flour -- unbleached 1 large egg Bread Machine Method: Scald the milk, and let it cool to lukewarm. Place all of the ingredients, including the lukewarm milk, into the pan of your bread machine in the order directed by the manufacturer's instructions. Program the machine for manual or dough, and press start. Allow the machine to complete its cycle. If the dough isn't doubled by the end of the cycle, allow it to remain in the machine for 30 minutes more, or until it's doubled. Shaping: Turn the dough out onto a lightly greased surface and knead briefly, then divide it into 16 equal pieces. Roll each piece into a ball, and let the balls rest, covered, for 15 minutes. Roll each ball into an 8-10 inch round; the dough will be very thin. Heat a griddle or heavy non-stick pan over medium heat. Lightly brush the pan with oil. Dry-fry each bread for 1 1/2-2 minutes per side; the breads should remain mostly white on the first side, and have small brown patches on the second side. Transfer each round to a rack to cool, then wrap tightly to store. - - - - - - - - - - - - - - - - - - - Per serving: 170 Calories (kcal); 4g Total Fat; (21% calories from fat); 4g Protein; 29g Carbohydrate; 22mg Cholesterol; 174mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : These breads may also be baked in a hot (475F) oven; place them on a baking sheet, or directly on a baking stone. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v099.n027 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved