Date: Sat, 9 Oct 1999 09:57:24 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n050 -------------- 001 - "Christine Dalrymple" Subject: Mixers Date: Sat, 2 Oct 1999 15:36:52 -0500 Hi, all! I recently joined the list and am thoroughly enjoying the exchange of ideas, info and recipes. I quit smoking a few months ago and decided to make bread baking (by hand) my new addiction! Have gone through all archived posts and pulled out a ton of recipes. FYI....my favorites (so far) are porcupine , all-american, Ethiopian honey, Mediterranean multigrain, banana swirl, dill pickle (really!), blueberry corn muffins, and chocolate walnut. Newbies...these are definitely worth the time spent digging through the archives. There was info requested a short time ago that never received any replies: What's the difference between heavy duty mixers? Plusses, minusses, prices, etc. I have been saving my cigarette money to purchase a KA 5 qt, 350 watt mixer. Saw a few different types briefly mentioned in archives, but don't know where to find them in the US. Would like to make an informed decision since this is an expensive item for me. TIA, Chris As a thank you, here is my very favorite quick bread. Blueberry Quick Bread >From the Too Busy to Cook Cookbook This delicious bread is a much requested favorite. It freezes beautifully. INGREDIENTS 5 cups flour* 1 1/2 cups sugar 2 T baking powder 1 tsp cinnamon 1 tsp salt 3/4 cup (1 1/2 sticks) butter or margarine** 1 1/2 cups chop walnuts 1 tsp grated lemon peel*** 4 eggs 2 cups milk 2 tsp vanilla Juice of 1 lemon 3 cups fresh or frozen blueberries, unthawed DIRECTIONS Preheat oven to 350. Grease and flour pans. Combine flour, sugar, baking powder, cinnamon and salt in large bowl. Cut in butter until mixture resembles fine crumbs. Stir in walnuts and lemon peel. Beat eggs lightly, stir in milk, vanilla and lemon juice and mix well. Blend into flour mixture just until moistened. Gently stir in blueberries. Spoon evenly into pan(s) and bake until a toothpick inserted in center comes out clean, about 80-90 minutes. Cool on wire rack 10 min. Remove from pan. Serve warm or cold. Store in fridge. MAKES: 1 Bundt cake or 2-9 x 5" loaves or 4-5 3/8 x 3 1/8" loaves NOTES: *I use 3 cups unbleached all-purpose flour, 2 cups King Arthur white whole wheat **Margarine actually tastes better than butter ***I use a few drops lemon oil instead of peel --------------- MESSAGE bread-bakers.v099.n050.2 --------------- From: "Jenny Hensley" Subject: chat: MOTOR HOME??? Date: Sat, 2 Oct 1999 21:40:52 -0400 You guys are unbelievable..posting from "the road"..I really admire the dedication.I'm sure we all appreciate it!! Have a great trip, and enjoy yourselves..Jenny --------------- MESSAGE bread-bakers.v099.n050.3 --------------- From: TheGuamTarheels@webtv.net Subject: Sfincione Date: Sat, 2 Oct 1999 23:33:42 -0400 (EDT) Hi, guys. Lorraine Carvalho has asked me for the oven temperature for the sfincione recipe that I recently posted. My apologies to all that are interested. The oven should be preheated to 425F with the baking stone inside. --------------- MESSAGE bread-bakers.v099.n050.4 --------------- From: Robert Turnbull Subject: Salt Rising Bread Date: Sun, 03 Oct 1999 16:14:15 -0400 King Arthur flour is again selling Salt-Rising Bread yeast. Has anyone made Salt-Rising Bread in a bread machine? King Arthur only has a manual recipe. Has anyone tried the King Arthur yeast? My father occasionally mentions how good his mothers salt-rising bread used to be and I was thinking of getting him some yeast so he could make some. Robert Turnbull rturnbull@ameritech.net --------------- MESSAGE bread-bakers.v099.n050.5 --------------- From: Andie Paysinger Subject: baking stone Date: Sat, 02 Oct 1999 22:01:29 -0700 Mark, you asked about baking stone. I have a large oven and could not find a baking stone to fit. I took a sheet pan to local building material store and bought firebrick (used to line fireplaces) as they are tougher than tiles which some people use. They are about 3/4 inch thick. The guy at the building supply place cut a few pieces so as to fill the sheet pan completely. You can do the same thing with a large cookie sheet. The firebrick work great -- 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.n050.6 --------------- From: TPCSSC@aol.com Subject: Digest bread-bakers.v099.n048.11 baking stone info Date: Sun, 3 Oct 1999 17:10:43 EDT Mark, I am a new subscriber to bread-bakers list & this is my first attempt to correspond so forgive any errors. I also looked around for a baking stone but I wanted one that I could bake anything on, not just breads like a stone-lined oven. A company called Pampered Chef was the only one who guaranteed me that I could bake anything from breads to cookies to anything else suitable for a flat stone on their product. I have had mine for 1 1/2 years now & am thoroughly pleased. They also have a complete line of baking containers made from the same hand-finished unglazed natural clay product including a loaf pan, pie plate & many others (and all stoneware pieces have a 3-year warranty). I always had trouble getting good brown, crispy bottom crusts on my loaves baked in metal loaf pans but no more now that I use the stoneware loaf pans. I loved their products so much that I am now a Pampered Chef kitchen consultant, after over 30 years in the kitchen !!! If you wish to know more, I will be glad to send catalog information, if this is possible within Digest rules (& if someone can tell me how , since I am a novice at this form of communication). Happy baking !!! Sherry --------------- MESSAGE bread-bakers.v099.n050.7 --------------- From: ptj Subject: Baking stones and mile high baking tips Date: Sun, 3 Oct 1999 08:12:55 -0700 (PDT) For the person in Thailand (I think?) who couldn't find a baking stone and was wondering what he could substitute...my husband once worked in construction and when I said I wanted a pizza stone (which was "sale priced" $29 at a local gourmet cooking supplies shop) he brought home a similarly sized unglazed floor tile from one of the houses he was working on. It was a very thin ivory colored tile (no dye that I could tell) and worked wonderfully. I seasoned it just as I would a stone bought at a cooking supplies store and it was great. If you can't get an unglazed floor tile, perhaps a roof tile made of similar material would do. And for the person looking for high altitude tips. I lived in Denver 15 years and am still having trouble adapting my baking for low altitude! (I'm always surprised when the bread does what it's supposed to do rather than what I expect it to do.) Add a tablespoon or a tablespoon and a half of vital wheat gluten (I know they sell it at regular grocery stores, but Wild Oats used to sell it in bulk and it's cheaper that way) along with your flour (for a three or four cup flour recipe...experiment to find out what your baking style requires.) Also, the most successful bread baker I knew in Denver couldn't understand why I objected to a dough that remained really wet and sticky right up til the end of kneading. Hers would stick a little even in a greased bowl after rising. She put in more liquid than the recipe required. I never got her technique to work for me (adding as much as a quarter cup additional liquid right up front) but you might try it and see if you can get it to work for you. FWIW, I baked pretty decent kneaded breads in Denver but my batter breads (Sally Lunn, that kind of thing) were magnificent, and I think it's because I was willing to let batter bread doughs stay sticky. I recently got a bread baking video out of the library (don't remember the title of the video) and the most important thing I got out of it was that the instructor insisted that the best dough was a sticky dough. This seems at odds with all those recipes that say to knead until it is glossy and stops sticking, but I'm going to give it a try. Mind you, I let my bread machine do my kneading (as my hands get older that machine is more and more a lifesaver!) so I won't be cleaning bread dough out from under my fingernails for two weeks, but I still think it's a good idea. gypsy ===== Visit Hearthstone Community Church on the Web at http://www.cats-cradle.com/hearthstone/index.html The gods move in mysterious ways. Sometimes it falls to us mortals to read them the road map... __________________________________________________ Do You Yahoo!? Bid and sell for free at http://auctions.yahoo.com --------------- MESSAGE bread-bakers.v099.n050.8 --------------- From: "Stone, Kenneth" Subject: Black Russian Rye Bread Date: Mon, 4 Oct 1999 07:10:01 -0700 Does anybody out there have a good recipe for Black Russian Rye Bread. I'm relatively new to baking and have tried a "plain" rye bread but I love the rick dark rye that I get from the store. ~Ken Stone --------------- MESSAGE bread-bakers.v099.n050.9 --------------- From: Natalie Frankel Subject: Reggie mentioned in King Arthur Catalogue! Date: Sun, 03 Oct 1999 18:38:01 -0500 I wanted to mention that I just finished reading through the October 1999 Baker's Catalogue (King Arthur Flour) and there on page 10, bottom left is the following sidebar blurb: "Hello, Fellow Bread Bakers...." The Bread Baker's Digest, sent out once a week by West Coast baker Reggie Dwork via e-mail, allows bread bakers (both manual and machine) to correspond and exchange recipes. For a FREE subscription, send e-mail to . Need more info.? e-mail reggie@jeff-and-reggie.com WAY TO GO REGGIE!!! --------------- MESSAGE bread-bakers.v099.n050.10 --------------- From: "Jens P. Maudal" Subject: stone oven Date: Mon, 4 Oct 1999 14:59:13 +0200 Hi everyone! Recently I tastet a bread made in an oldfashioned Stone Oven or i believe also called a Brick oven and the bread was fantastic, nothing like the factory made modern bredas that go dry the next day and loose the crust if you freeze them. This recipe was apparently loaded with butter and also syrup. My question is realy if any of you know how to make these stone ovens or if you have any links to where i can find more info on the subject. Regards -- Jens P.Maudal Greetings from "BottomsUp Brewery" +++++++++++++++++++++++++++++++++++++++++++++++++++++++++ My humble page: http://home.c2i.net/bottomsup/index.htm Norbrygg: http://www.stud.ifi.uio.no/~ketilf/norbrygg.cgi +++++++++++++++++++++++++++++++++++++++++++++++++++++++++ --------------- MESSAGE bread-bakers.v099.n050.11 --------------- From: LDavis47@aol.com Subject: bread recipie Date: Mon, 4 Oct 1999 19:03:01 EDT This is a recipe I developed while trying to mimic a bread I ate at an excellent French restaurant in my area (central NJ). For want of a better name I call it KSB (kitchen sink bread, since everything but goes in it). It has a rye flavor sweetened by the raisons and a soft crumb contrasted by the crunchy seeds. It can be made in a bread machine or by hand. I love this bread which tastes so good, you don't have to put anything on it. 2 tsp yeast 2 Tbs dry milk 2 C all purpose flour 1/2 C rye (or pumpernickel) 1/4 cup whole wheat 2 Tbs gluten 1 Tbs caraway seeds 1 Tbs sugar 2 Tbs light olive oil 1 tsp salt 1 tsp vanilla extract 1 cup + 1 Tbs warm water last 5 minutes of kneading: 1/4 cup seed mixture (I use Harvest mixture from King Arthur) 1/2 cup raisons The water will work if the measurements are exact,e.g. 1 c flour = 4 oz, other wise you usually have to add more water. Lloyd D. (NJ) --------------- MESSAGE bread-bakers.v099.n050.12 --------------- From: MSUE-Bay County Subject: Lithuanian Rye Bread Date: Wed, 6 Oct 1999 16:00:39 -0400 Greetings, Fellow Bread-bakers! I have just joined the list and have already found many wonderful recipes I'm eager to try. For several years I have been looking for a recipe for a bread that was made by a family bakery (Winners) in Saginaw, Michigan. It was called Lithuanian Rye Bread, and it was a light rye that had a certain "tang" to it. When I was young, I would ride my bicycle to the bakery, where you could see the fresh-baked loaves being taken out of the big ovens (ah, the aroma!). It would still be warm when I returned home, and my mother would give me the first slice. (Aren't memories wonderful, when you can remember things like this with all your senses?) Over the years, my mother and I have tried several rye bread recipes but so far we have been unable to duplicate the taste and texture of that original loaf. Does anyone happen to have a recipe for this bread that they would be willing to share? --------------- MESSAGE bread-bakers.v099.n050.13 --------------- From: Susan Sanchez Subject: Date Brea Date: Sat, 09 Oct 1999 07:26:01 -0700 * Exported from MasterCook * Date Bread Recipe By : Rosemary Grimm Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Grains Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Good Earth Cinnamon-Herb Blend Tea Bags 3 C Water 1 1/2 C Date Nuggets 2 Tsp Instant Yeast 2 1/2 Tsp Salt 2 C Unbleached White Flour 2 C Whole What Flour 1 C Oat Flour 2 Tbsp Oil Boil water in a small sauce pan. Steep tea bags five minutes; remove tea bags. Add date nuggets (or substitute 1 cup cut up pitted dates and 1/2 cup oat flour) and simmer until dates are mushy. Let stand until warm. Mix white flour, yeast and salt in a large bowl. Beat in the date goo with a heavy duty mixer or by hand. Add the remaining flours and knead by machine or by hand until the dates have nearly disappeared and the dough is elastic. Let rise in the bowl until doubled; deflate and let rise again. Divide and shape into two loaves. Bake in a preheated oven at 325F about an hour. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v099.n050 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved