Date: Sat, 25 Sep 1999 12:43:42 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n047 -------------- 001 - Bonni Lee Brown Subject: Magic Mill experience? Date: Sat, 18 Sep 1999 16:19:28 -0400 I'll be opening a small boutique bakery within the next month (if everything goes smoothly...ha...ha) and wanted to know if anyone had any experience using a Magic Mill DLX bread mixing machine? My 350 watt KitchenAid is great but can do a small amount of dough at a time and I'm ready for a floor mounted giant mixer. Any thoughts appreciated. Bonni --------------- MESSAGE bread-bakers.v099.n047.2 --------------- From: "Bruce S. Haug" Subject: Raisin bread (any kind, raisin is problem) Date: Sat, 18 Sep 1999 23:20:08 -0500 Have tried twice, first time inserted when bread machine "beep" for "adding fruit", this tasted good but you could not "see" any raisins. Second try was have machine do the mixing, rolled out dough, sprinkled with rasins, let final raise, baked in oven, all the raisins were together!. How do I get "store bought" raisin cinnamon bread? P.S. I usually have the bread machine mix, and bake loaf in regular pan in the oven. ******************************************** Bruce S. Haug Woodcarver Etc. Maplewood, Minnesota bhaug@pclink.com http://www.pclink.com/bhaug --------------- MESSAGE bread-bakers.v099.n047.3 --------------- From: TheGuamTarheels@webtv.net Subject: Sfincione (Sicilian Focaccia) Date: Tue, 21 Sep 1999 10:11:16 -0400 (EDT) A BBB (bread baking buddy) of mine, who, I think, lives in an igloo somewhere on the frozen tundra of Canada, has asked me for a good focaccia recipe. Instead of replying directly to her, I thought it good enough to share with all of you. So, this is for you Glory, and anyone else that wants a really good focaccia: Sfincione (Sicilian Focaccia) Sponge 2-1/2 teaspoons instant yeast 3/4 cup warm water 3/4 cup unbleached all-purpose flour Dough 3/4 cup milk, room temperature 2 tablespoons extra-virgin olive oil Sponge 3 cups plus 1 tablespoon unbleached all-purpose flour 1-1/2 teaspoons sea salt To make the sponge: Mix the instant yeast with the flour and stir in the water using a wooden spoon until you have a batter-like dough. Cover tightly with plastic wrap and let rise until puffy and bubbly, 30 to 45 minutes. To make the dough: Beat the olive oil and the milk into the sponge with a wooden spoon. Mix the flour and the salt, and add to the sponge mixture, stirring with a wooden spoon. Knead by hand on a lightly floured surface for 8 to 10 minutes until the dough is velvety and sticky. First rise: Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour to 1 hour and 15 minutes. Preheat the oven with a baking stone inside. Second rise: Generously oil (olive, of course) an 11- x 17-inch baking pan. Place the dough in the pan, press it as far toward the edges as it will go, and cover with a towel. After 10 minutes, stretch it again to the edges, cover, and let it rise for 20 more minutes. Note: At this point, you may top it with the toppings of your choice or bake it as is after dimpling it with your fingertips, drizzling a little oil over it, and sprinkling coarse salt. Baking: Set the baking pan directly on the baking stone and bake until crispy and crunchy, about 22 to 30 minutes. This recipe comes from Carol Field's magnificent book, "In Nonna's Kitchen." Mangia! Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v099.n047.4 --------------- From: Haacknjack@aol.com Subject: Fwd: Great-grandfather's Tupfkuchen Date: Sat, 18 Sep 1999 20:29:19 EDT Glad my notes about muffin mix got through...sent this before that one, but perhaps to wrong address. Would really love for Frank to know that his bread is a HUGE hit in Milwaukee. (The next time I made it -- after my husband and son ate through the remarkable yield in just a long week -- I placed most of the dough on the back corner of my butcher block while forming one of the loaves. Imagine my surprise to find it "walking" off of the edge, clearly heading hungrily for the raisins which were waiting to be turned into Christmas breads. Frank .... this is an AWESOME dough!) Here's a really old family recipe you can try. My great-grandfather John Bender immigrated to Washington DC from Germany in the mid-to-late 1800's. He established a bakery in "Foggy Bottom" and I'm fortunate to have quite a number of his recipies (written out in his own hand). Now that I have a place to share, I'll try to get back into them and decode them for home use. MEANWHILE, here's a great raisin bread recipie that my grandfather (John's son) made well into his 80's. He always baked it in a flared, fluted tube pan, but I'm sure it will taste fine baked in a loaf. The dough is VERY rich and heavy, be sure to let it rise in a warm place or, for your first try, make it on a nice warm day. You may be tempted to use white raisins, but the traditional dark ones make a lovely pattern against the rich yellow bread. 2 packets instant dry yeast (or 2.5 Tblsp) 1/2 cup very warm water 1.25 cups warm milk 1 cup sugar 1 Tblsp salt 5 eggs (room temperature), beaten to blend 15-oz box of raisins 1 cup butter (soft, at room temperature) 1 tsp. lemon extract 6-7 cups flour Proof yeast in warm water; dissolve sugar and salt in warm milk. Combine yeast & milk mixtures, whisk in eggs. Add raisins, butter, extract, and enough flour to form a kneadable dough. (The butter will incorporate itself as you work in the flour, IF it was nice and soft to begin with.) Let the dough rest, covered with the work bowl, 15 minutes. Knead the dough until smooth and elastic. (This is a lovely dough to work with, much like Challah, very rich and smooth.) Let rise until double in bulk; press down, turn over and let rise again until doubled. As the dough is very rich in eggs & butter, the rise times can be pretty long ... be sure the dough is in a warm, draft-free place and covered. Shape into loaves or rings. Let rise to the top of the pan. Bake approximately 50 minutes, until well browned. (This dough is so heavy that the "sounds hollow when tapped" isn't as distinctive as it is with regular doughs.) This is great served warm or toasted. Grandpa (who endured a variety of dietary restrictions in his old age) carefully meted himself one piece each morning, dipping every bite carefully into his coffee before enjoying. Have fun with it! --------------- END bread-bakers.v099.n047 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved