Date: Sun, 1 Aug 1999 07:33:34 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n037 -------------- 001 - Lobo Subject: diastatic malt Date: Sun, 25 Jul 1999 12:13:23 -0600 I just use malted milk powder. --------------- MESSAGE bread-bakers.v099.n037.2 --------------- From: "Drora Kemp" Subject: New Oven Question Date: Thu, 29 Jul 1999 15:39:20 -0400 I have just bought, and received a new oven, an electric convection/regular Thermador. Any peculiarities re bread baking in that oven? In general - is the convection method any good for bread baking? Thanks - Drora (determined to use my new oven this weekend despite the fact that it's so hot here in New York that I can bake my bread on the porch) --------------- MESSAGE bread-bakers.v099.n037.3 --------------- From: Bev Carney Subject: diastolic malt Date: Sun, 25 Jul 1999 07:49:09 -0500 Glory of Niagra, Canada wrote that she is looking for diastolic mart. I found another source for diastolic malt and it's cheaper than King Arthur. But I don't know if they ship to Canada or not. The name is TADCO/NIBLACK and their phone number is 1-800-724-8883 Good luck. I have also read that you can get a version of malt from home brewing laces that works for bread, but I can't remember what kind it is. Perhaps someone else knows? Bev C --------------- MESSAGE bread-bakers.v099.n037.4 --------------- From: Andie Paysinger Subject: diastatic malt Date: Sun, 25 Jul 1999 21:01:56 -0700 Cookwares carries the Lora Brody Bread Dough Enhancer, (also sourdough enhancer and dough relaxer. just click here - http://cookswares.com/dough.htm and it will take you to th e correct page in their online catalog. I have purchased from this company via their regular catalog for years. Their prices are good and the service is excellent. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v099.n037.5 --------------- From: Reggie Dwork Subject: sourdough waffles Date: Thu, 29 Jul 1999 09:59:47 -0700 * Exported from MasterCook * Sourdough Waffles Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Info/Tips Sourdoughs Bread Bakers Mailing List Daily Bread Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** Waffles made with sourdough are light and crisp whether baked as Belgian or traditional waffles. They're perfect for topping with fruit and are especially nice because they require far less fat, only a couple tablespoons of oil or melted butter in a large recipe. They smell great, like bread. There's hardly need for a recipe; almost anything works. You can make them without milk; you can beat the egg whites separately or just throw in the whole eggs; they will still be light. Use whole wheat or multigrain or white flour. The batter can sit for quite a while or be used right away, just be sure to add the soda just before baking. Basically, you add milk and eggs and a little oil or melted butter to your basic sourdough sponge (this may be leftover from a bread recipe.) I'd use 1 egg and 1 Tbsp oil for one cup of sponge; double that for two cups of sponge. Then add enough flour to make the waffle batter consistency. Let it sit to bubble some more. Just before using the batter, add the soda, 1/2 to 1 tsp, depending on whether the amount batter and whether it contains buttermilk. The soda mixes in more readily if you first dissolve it in a small amount of water. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n037.6 --------------- From: "tom" Subject: bread from beer ... Please read it may not be what you think ... Date: Sun, 25 Jul 1999 20:11:09 -0400 hi all this is my first post to the list ... I have a challenge for all of you ... kind of a test to see how hard core bread makers you are ... just kidding but it is a pretty hard core question ... I am a beer brewer .. I actually run http://www.cuy.net/beer and the beer mailing list ... anyway I am making a batch of all grain beer .. .this is done by adding 2 row belgian wheat to 180 degree water to change the starches into sugars ... for beer we use the water and filter out the grains and then wach the grains to get the remaining sugars off of the husks ... leaving behind about 5 galons of grains ... it tastes and smells great ... well this is the deal I would like to use this grain to make bread ... say a whole wheat grainy type of bread by mixing say these grains and whole wheat flour ... maybe some bread flour and whatever else ... does anyone have a recipe for this? or some suggestions on how to do this? could you please send me some suggestions or at least cc tom@cuy.net ... I will try to check this list but sometimes because of my workload I dont get a chance to wade through this great list you have here ... OK part two of my question: I also have left over yeast ... this is liquid yeast and probably is a much higher quality of yeast than the typical dry bread yeast ... so I would like to use this also ... again if you have any suggestions please cc me at tom@cuy.net .... thanks ... Regards, Tom owner of the recipe mailing list http://www.cuy.net/recipe P.S. Please buy something at my new bookstore http://www.cuy.net/books or my new mall http://www.cuy.net/mall at least check them out and tell me what you think! and for mailing lists and such http://www.cuy.net --------------- MESSAGE bread-bakers.v099.n037.7 --------------- From: Reggie Dwork Subject: Rosemary's Christmas Stollen Date: Thu, 29 Jul 1999 09:59:09 -0700 * Exported from MasterCook * Christmas Stollen Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Holidays Italian Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 Oz Currants 1 Lb Golden Raisins 1 Lb Chopped Dried Apricots Grated Zest Of 1 Lemon Grated Zest Of 1 Orange 1/2 C Orange Juice 1/2 C Dark Rum 10 Oz Slivered Almonds -- Blanched 10 C White Flour -- Unbleached 1 C Whole Wheat Pastry Flour 1/2 C Wheat Germ 3/4 C Sugar 3 Tbsp Instant Yeast 1 Tsp Grated Nutmeg 1 Tsp Salt 2 1/2 C Very Warm Water 1 C Melted Butter 6 Eggs In a large bowl, mix the dried fruit, zest, juice and rum. Let soak. In a very large bowl, mix the flours, wheat germ, sugar, nutmeg, yeast, salt. Add the very warm milk, melted butter, eggs. Beat and knead until fairly smooth. Knead in the fruit and nuts. Knead until smooth and elastic. Let rise once in the bowl, covered, until doubled. Punch down and divide into two. Let rest 10 minutes. Roll each portion out into an oval about 12 inches long. Brush with melted butter. Fold one long edge over past the middle. Place on a cookie sheet lined with parchment paper. Cover and let rise again until double. Brush with melted butter and bake at 350F about 40 minutes. Cool on a rack. Dust generously with powdered sugar. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 26182 0 0 5626 962 0 5472 0 0 --------------- MESSAGE bread-bakers.v099.n037.8 --------------- From: JPellegrino Subject: Cheese and Chile Filled Bread Date: Sat, 31 Jul 1999 19:19:51 -0400 I found this recipe on the Cooking Light website. It sounds good. JoAnn * Exported from MasterCook * Cheese-And-Chile Filled Bread Recipe By : Cooking Light Website Serving Size : 16 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 3/4 cups bread flour -- divided 1 teaspoon sugar 1 teaspoon salt 1 package dry yeast 1 cup very warm water -- (120-130 deg) 1 tablespoon extra-virgin olive oil Vegetable cooking spray 1/4 cup minced fresh parsley 1/4 cup sharp Cheddar cheese -- shredded 1/4 cup fresh Parmesan cheese -- grated 3 tablespoons minced jalapeno pepper 3 tablespoons minced green onions 1 tablespoon extra-virgin olive oil 1/8 teaspoon pepper 4 cloves garlic -- minced 2 teaspoons water 1 egg white 1 Combine 1 cup flour, sugar, salt, and yeast in a large bowl; stir well. Add 1 cup very warm water and 1 tablespoon oil; stir until well blended. Add 1-1/2 cups flour; stir until a soft dough forms. 2 Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 deg), free from drafts, 45 minutes or until doubled in bulk. 3 Punch dough down, and roll into a 15- x 10-inch rectangle on a lightly floured surface. Combine parsley and next 7 ingredients in a bowl; stir well. Spread parsley mixture evenly over dough, leaving a 1/2-inch margin around edges. Roll up dough, starting at long side, pressing firmly to eliminate air pockets; pinch ends and seam to seal. Place roll, seam side down, on a large baking sheet coated with cooking spray. Using a sharp knife, make 1/4-inch-deep diagonal slits 3 inches apart across top of loaf. 4 Cover and let rise in a warm place (85 deg), free from drafts, about 35 minutes or until doubled in bulk. Combine 2 teaspoons water and egg white, and gently brush over dough. Bake at 375 deg for 30 minutes or until loaf is golden and sounds hollow when tapped. Cool on a wire rack. Yield: 1 loaf, 16 servings (serving size: 2 [1/2-inch] slices). Nutritional Information: CALORIES 122 (24% from fat) / PROTEIN 4.4g / FAT 3.2g (SAT 1g, MONO 1.6g, POLY 0.4g) / CARB 18.5g / FIBER 0.3g / CHOL 3mg / IRON 1.3mg / SODIUM 191mg / CALCIUM 43mg >From Cooking Light, Jan/Feb 1994, page 76. Posted to BreadBakers 7/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n037.9 --------------- From: Reggie Dwork Subject: Lora Brody Dough Enhancer Date: Sat, 31 Jul 1999 18:36:03 -0700 You can also get it direct from Lora's web site ... www.lorabrody.com or call 1-888-9BAKEIT (1888-922-5348). Lora is also a member of Bread Bakers!! Here is a recipe from her site that uses both the Bread Dough Enhancer and Bread Dough Relaxer. She also has another product Sourdough Bread Enhancer. * Exported from MasterCook * Soft Pretzels Recipe By : Lora Brody Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Hand Made Low Fat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Dough: 1 Tbsp Active Dry Yeast 3 C All-Purpose Flour -- Unbleached 1 Tbsp Lora Brody's Bread Dough Enhancer 3 Tbsp Lora Brody's Bread Dough Relaxer 1 1/2 Tsp Salt 1 Tbsp Sugar 3 Tbsp Vegetable Oil 1 C Water -- Note 1 Yield: 12 large pretzels or 18 smaller pretzels Note 1: 1 1/3 cups water to make a soft, supple dough after the first few minutes of the first knead cycle Bread machine method: Place all the ingredients in the bread machine and program for dough, basic dough or manual. Check the dough during the first few minutes of the first knead cycle to correct for flour/water as necessary to make a soft, supple ball. At the end of the final cycle remove the dough to a lightly floured work space. Stand mixer method: use the dough hook. Mix the dry ingredients together on low for 2 minutes. Add enough water to make a supple ball after the first few minutes of kneading on medium speed. Continue kneading on medium speed for 5-7 minutes until the dough is elastic. Cover and allow to rise until double in bulk. Food processor method: use the plastic blade. Add the dry ingredients to the work bowl. With the machine on add the water through the feed tube until a ball forms. Process for 40 seconds. Rest for 5 minutes, then process for 60 seconds. Cover and allow the dough to rise until double in bulk. Punch down the dough, form it into a ball and cover with a clean towel and allow it to rest for 10 minutes. Oil two heavy duty baking sheets. Divide the dough into 12 or 18 equal pieces and shape each one into a rope 12 or 9 inches long. You may have to allow the ropes to relax for several minutes during this process before they will stretch completely. Form each rope into a loose pretzel-shaped knot. Place the pretzels on the prepared baking sheet, cover with a clean towel and allow to rise in a warm place for 30 minutes, or until almost doubled in bulk. To complete: 1 egg white mixed with 1 tablespoon water coarse or Kosher salt Brush the tops of the pretzels with the egg white. Bake for 20 minutes or until deep golden brown. Cool 15 minutes before eating. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n037.10 --------------- From: Reggie Dwork Subject: rolls and a bread Date: Thu, 29 Jul 1999 10:00:52 -0700 Sweet Potato Rolls Whole Wheat Bread With Corn And Flax * Exported from MasterCook * Sweet Potato Rolls Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Muffins/Rolls Potatoes Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 C Cooked, Mashed Sweet Potatoes 1/4 C Butter 1 1/2 Tsp Salt 2 Tsp Grated Nutmeg 5 C Flour 1 Tbsp Instant Yeast 1/4 C Sugar 1 1/4 C Warm Water 1 Egg Glaze: 1 Egg -- Beaten With/ Some Cream In large mixing bowl, add butter to hot mashed potatoes to melt, add salt and nutmeg. Let cool to about 115F. Mix in 2 cups flour, yeast, sugar, water and egg. Mix thoroughly. Gradually add as much of the remaining flour as required to make a soft dough. Knead until smooth and elastic. Let rise in the bowl for until double. Deflate dough. Shape into small balls to make cloverleaf rolls. Place three balls in each cup of well buttered muffin tins. Or shape into rolls as you like. Brush with glaze and (if desired sprinkle with poppy seeds or sesame seeds.) Let rise in pan until puffy. Bake in reheated oven at 400F for about 15 minutes. You may freeze the unbaked rolls in the pans, then put in a cold oven to thaw while oven is heating up. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 962 0 5626 0 0 0 0 0 0 * Exported from MasterCook * Whole Wheat Bread With Corn And Flax Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Breads Sourdoughs Bread Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For The Sponge: 2 C Fully Frothing And Bubbly Sd Starter 2 C Cool Water 1 C All-Purpose Flour 2 C King Arthur White Whole Wheat Flour For The Dough: 1/4 C Flax Seed Meal 1/3 C Whole Grain Corn Meal -- Note 1 3 Tbsp Oil 1/4 C Honey 4 C King Arthur White Whole Wheat Flour 2 1/2 Tsp Salt Additional Flour -- As Needed Using a rye-whole wheat starter will give this bread a more pronounced tang. Or use a plain white starter for milder flavor. Note 1: (I like Arrowhead Mills Hi-Lysine) Mix sponge ingredients in a large bowl. Cover with a towel or plastic wrap and let sit until very bubbly and doubled in volume. Mix in the flax meal, corn meal, oil and honey. Add the flour gradually until you can't mix by hand any longer. Knead in remaining flour and then knead in the salt in two portions. Form into a ball and let sit for 20 minutes, covered. Knead some more (remember, this is whole wheat and requires good long kneading) until smooth and elastic, adding flour as required. Divide in two and shape into loaves. Brush the loaves completely with oil and place in large (9"x5") oiled pans. Cover with floured towel and let rise until above the pan. Slash tops with three diagonal cuts (straight down; not like baguettes) and put in a preheated and steamed oven at 400F. After 10 minutes, lower heat to 350F. Start checking for doneness at 45 minutes. - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 32799 0 0 0 0 0 0 --------------- END bread-bakers.v099.n037 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved