Date: Mon, 30 Aug 1999 00:03:25 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n042 -------------- 001 - Dimity@aol.com - Montana Mills bread 002 - Becky Pyle Subject: convection oven Date: Mon, 23 Aug 1999 19:37:17 -0400 I have the KITCHENAID convection range and bake bread and rolls in it a lot. It saves time as I can bake 3 racks completely full of rolls, bread, cookies, etc., at the same time and all brown evenly. I bake everything at 25 degrees lower than the conventional oven temperatures and usually 10 to 15 minutes faster, depending on what is baking of course. I have had my range for over a year and just love it! I still use my bread machine alot...in fact I just bought a new one. Becky --------------- MESSAGE bread-bakers.v099.n042.3 --------------- From: Rcs1203@aol.com Subject: pepper cheese bread Date: Wed, 25 Aug 1999 06:34:48 EDT At the weekly openair market at the capital square in Madison, WI, a bakery offers many different breads for sale. One of our favorites is a cheese bread. It seems to be braided or rolled together with some sort of red pepper flakes ( a bit hot but not burning hot pepper) and they claim a whole pound of cheese (monterey jack and or mozzarella) oozing out of the bread. It is round and quite large.(2.5 lb or so) If any one has a recipe that may sound a bit like this, would you please post? Thank you --------------- MESSAGE bread-bakers.v099.n042.4 --------------- From: Dale Richards Subject: Pizza dough Date: Sun, 22 Aug 1999 20:35:54 -0500 We had a pizza from a restaurant called 'Vic's' in central Illinois. The crust was almost flaky like a pie crust, yet it had some yeast in it, I think. Delicious crust! For years I've been making the traditional yeast, doughy pizza crust, and now I want to make one like that one. Does anyone have a recipe for a pizza crust like this? Please respond privately to: bclinard@peaknet.net Thank you, Beth [[Note from the listowners - please respond to the list also, as many other people will be interested.]] --------------- MESSAGE bread-bakers.v099.n042.5 --------------- From: Mark and Jen Wesner Subject: Bigger size loaves Date: Mon, 23 Aug 1999 10:57:20 -0500 I've been gone awhile from this list, so this may be a repeat question -- forgive me if it is. Can someone tell me how to increase a 1.5 loaf recipe to a 2 lb. loaf recipe? I've got a new horizontal-loaf Zoji and all my recipes seem to be for a 1.5 lb. loaf of bread. Also, anytime I use eggs in a sweet bread recipe, the loaf falls on top. I think this has something to do with the shape of the loaf, since it didn't really happen that often with the vertical pan. Ack! Help! I hate it when this happens! I've been doing this for 5+ years now, so I really feel like an idiot when it doesn't work! : ) Thanks for any help -- Jenny Wesner Mark and Jen Wesner http://home.earthlink.net/~mwnjw/ "The stuff of earth competes for the allegiance I owe only to the Giver of all good things." --------------- MESSAGE bread-bakers.v099.n042.6 --------------- From: JPellegrino Subject: Bread Machine Pain De Mie Date: Mon, 23 Aug 1999 08:41:14 -0400 This recipe comes from the New Joy of Cooking book. Measurements for the larger loaf are in parenthesis. JoAnn Bread Machine Pain De Mie - New Joy of Cooking You may add a few tablespoons of cracked wheat or sesame seeds to this bread for texture, as well as a few tablespoons of grated Parmesan cheese. Add 1 tablespoon water for each tablespoon wheat, seeds, or cheese added. Add the following ingredients to the bread machine at the temperature and in the order recommended by your bread machine manufacturer: 2 (3) cups bread flour 1/2 (3/4) teaspoon salt 2 (3) tablespoons nonfat dry milk 2 (3) teaspoons sugar 1 (1 1/2) teaspoon active dry yeast, or 3/4 (1) teaspoon quick-rising yeast 1 (1 1/2) tablespoon vegetable oil 3/4 cup plus 2 tablespoons water (1 1/4) cup water Process on the bread cycle until baked. Let cool before serving. Page 759-760 New Joy of Cooking ISBN 0-684-81870-1 --------------- MESSAGE bread-bakers.v099.n042.7 --------------- From: hensley@columbus.rr.com Subject: Request for Bread Board/Apple Bread Date: 23 Aug 99 19:45:20 Eastern Standard Time I'm looking for a bread board (cutting) with a handle and grooves it in to catch crumbs...Anyone know where I can purchase..either a website or store referral???Thanks and This would be a great start for the kiddos for the new school year..Make one for the Teacher too!! Jenny * Exported from MasterCook * Apple Bread Recipe By :Jenny Hensley Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes - Fruit/Nut Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 cups sugar 1 tsp baking soda 1 cups oil 1 tsp cinnamon 3 eggs 2 tsp vanilla 3 cups all purpose flour 2 cups peeled apples (diced) 1 tsp salt 1 cup nuts (I like pecans) Grease 2 loaf pans. In a large bowl, beat together the sugar, oil and eggs. In a separate bowl, sift together the flour, baking soda, and cinnamon. Add the dry ingredients to the sugar mixture. Add the vanilla, apples and nuts. Pour the batter into the prepared pans. Bake in a 325 oven for 1 hour. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 --------------- MESSAGE bread-bakers.v099.n042.8 --------------- From: JPellegrino Subject: Soft Wrap Bread-Wendy's Date: Mon, 23 Aug 1999 08:47:16 -0400 Kate asked for a bread similar to the Gordita by Taco Bell. I too love that bread but the closest recipe I could ever find was this one from Wendy's. I think the recipe came from this list a while ago. 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. - - - - - - - - - - - - - - - - - - NOTES : These breads may also be baked in a hot (475F) oven; place them on a baking sheet, or directly on a baking stone. --------------- MESSAGE bread-bakers.v099.n042.9 --------------- From: ehgf@primenet.com (Ellen) Subject: Summer Loaf Revisited Date: Wed, 25 Aug 1999 11:34:46 -0700 (MST) Dear Reggie, Jeff and Bread-Baker's Group, I was privileged to attend this year's Summer Loaf. My husband (my biggest bread fan) and I decided to take a "mini- vacation" to Portland so that I could attend the Summer Loaf Bread Fair, as well as take both George Greenstein's and Peter Reinhart's classes. It was well worth the trip! George's class was held at Bob's Red Mill where we students made a version of George's rye bread from his, "Secrets of a Jewish Baker". Meeting George and his wife was a thrill. He is a very nice man who is both knowledgable and intuitive about his craft. Afterwards we were treated to a tour of the mill and given some product samples to take home (Thanks, Bob!). Summer Loaf seemed very well attended, despite a light rain. Besides food (lots of free bread and pastry samples), bread books and beautiful fruits, vegetables and flowers (it is also a farmer's market), the "Speaker's Corner" was a great attraction. I was able to listen to Craig Ponsford (participant in the American win at the Coup du Monde) whose detailed rendition of that event was fascinating. Amy Scherber("Amy's Breads"), George Greenstein and Peter Reinhart("Father Juniper's Bread Book" and "Crust and Crumb") were also featured speakers. What could be better!...eating, listening and talking *Bread* :-) Peter's class was one of the best baking classes I have ever attended and his knowledge and experience as an instructor at the California Culinary Institute was very apparant. It was a demonstration type class of "master formulas" including french bread and Peter's signature bread, "Struan". Samples of dough and bread at the various stages were passed around for the students to judge consistency, color, flavor etc. All the while, Peter mixed, kneaded, baked, talked about techniques, chemical reactions and answered questions. I highly recommend his classes to anyone who loves to learn more about the nitty gritty of bread baking. I wish to thank everyone connected to Summer Loaf for a wonderful event. A special thanks to Michael for loaning me, the "out of towner", equipment to use at George's class and Carolyn, from the Summer Loaf Hot Line, for her help as well. Hoping to attend next year, Ellen aka Gormay "Whenever you see food beautifully arranged on a plate, you know someone's fingers have been all over it.".....Julia Child --------------- MESSAGE bread-bakers.v099.n042.10 --------------- From: hensley@columbus.rr.com Subject: Soft Prez/Sourdough Date: 23 Aug 99 12:26:10 Eastern Standard Time I've not tried these pretzel recipes,but I have others incase you want something different. I love sourdough, so here are a few of mine. * Exported from MasterCook * Aunti Anne's Pretzels Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Recipes - Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 C warm water 1 1/8 Tsp active dry yeast (1 1/2 pkg) 2 Tbsp brown sugar 1 1/8 Tsp salt 1 C bread flour 3 C regular flour 2 C warm water 2 Tbsp baking soda To taste -- coarse salt 2 Tbsp butter (melted) -- (2 to 4) Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. let rise at least 1/2 hour. While dough is rising, prepare a baking doa water bath with 2 C warm water and 2 tbsp baking sode. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Bake in oven at 450 for about 10 minutes or until golden. Brush with melted butter and enjoy! For Aunti Anne's famous Cinnamon Sugar, try melting a stickof butter in a shallow bowl (big enough to fit the entire pretzel) and in another shallow bowl make a mixture of cinnamon and sugar. Dip the pretzel into the butter, coating both sides generously. Then dip again into the cinnamon mixture. - - - - - - - - - - - - - - - - - - - Per serving: 563 Calories (kcal); 2g Total Fat; (3% calories from fat); 16g Protein; 117g Carbohydrate; 0mg Cholesterol; 9984mg Sodium Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dinner Rolls Recipe By :Jenny Hensley Serving Size : 16 Preparation Time :0:00 Categories : Biscuits/Muffins Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 3/4 cup sourdough starter 1/2 cup water 3 cups bread flour 3 1/2 Tbsp sugar 1 tsp salt 2 tsp active dry yeast 3 Tbsp butter or margarine Place all ingredients in bread pan in the order recommended by the manufacturer. Process on dough setting. When complete, pinch off dough into 16 portions (or shape as desired) and place in greased baking pan. Let rise in warm, draft-free place until double in size, about 30 to 45 minutes. Bake in preheated 350 oven for 20 minutes or until golden brown. Note: if you do not have sourdough starter use 3/4 cup + 3 Tbsp water. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Belgian Waffles Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Breakfast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 3/4 cups flour -- sifted 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons sugar 3 eggs; separated 1 cup sourdough starter 3/4 cup milk 6 tablespoons butter -- melted Sift flour with baking powder, salt and sugar. Beat egg yolks, add butter, starter and milk. Stir into flour mixture. Beat egg whites till stiff peaks form and then fold into batter. Spoon into preheated Belgian waffle iron, either well buttered or teflon (I oil my teflon!) Bake about 5 minutes or until beautifully golden brown! Let me know if you try these. I guarantee you'll never make another waffle recipe again! There are NO calories in these...it's all the good stuff you put on top!!! - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 * Exported from MasterCook * Sourdough Dinner Rolls Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Biscuits/Muffins Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups healthy active sourdough starter 1 1/2 Cups bread flour 2 Tablespoons butter 1/4 Cup milk 1 Whole egg 1 Teaspoon salt 1 Tablespoon sugar 1 3/4 Cups bread flour Knead the first two ingredients for 5 minutes, then allow it to sit in the pan for 8 hours and then add the rest of the ingredients. Select the dough cycle and press start. When the dough is done remove from the pan and form into a ball. With a roller flatten dough into a large oval about 1/2 in thick. Use a sharp round cutter to form as many 3-inch rounds as the dough will produce. With a table knife, lightly crease each round across the middle and fold the two halves together, securing them with a light pinch. Place them on a greased baking sheet and allow to rise for 1/2 to 1 hour or until doubled. Bake at 400 degrees for 20 to 25 minutes or until brown. Cool on a wire rack. - - - - - - - - - - - - - - - - - - - Per serving: 164 Calories (kcal); 3g Total Fat; (17% calories from fat); 5g Protein; 28g Carbohydrate; 21mg Cholesterol; 205mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Sourdough French Bread 1 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Recipes-Sourdough Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Cup water 3/4 Cup healthy active sourdough starter 1 1/2 Tablespoons sugar 3/4 Teaspoon salt 3 Cups bread flour 1 1/2 Teaspoons active dry yeast Place all ingredients in your machines fully assembled pan in the order recommended by your machines manufacturer. Place the pan in your machine. Select the French or Basic/White cycle and press start. - - - - - - - - - - - - - - - - - - - Per serving: 131 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 27g Carbohydrate; 0mg Cholesterol; 134mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NOTES : You may need to add 1 Tbsp. Water or Flour at a time if and as needed to obtain a smooth ball of dough. Nutr. Assoc. : 0 0 0 0 0 0 --------------- END bread-bakers.v099.n042 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved