Date: Sat, 16 Oct 1999 11:52:38 -0700 (PDT) -------------- BEGIN bread-bakers.v099.n051 -------------- 001 - G Denyer Subject: Pampered Chef Date: Sat, 09 Oct 1999 16:50:48 -0400 Hi Sherry, yes please, I would like information on 'Pampered Chef' I only heard about them yesterday. Thanks, Glory. --------------- MESSAGE bread-bakers.v099.n051.2 --------------- From: Marie Lim Subject: Seasoning clay tiles Date: Mon, 11 Oct 1999 15:45:12 -0700 Hi, >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. How does one go about seasoning tiles? Thanks, Marie --------------- MESSAGE bread-bakers.v099.n051.3 --------------- From: "Christine Dalrymple" Subject: Mixers Date: Sun, 10 Oct 1999 11:19:12 -0500 >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. Oops...I goofed...my question should have asked about sources for heavy duty mixers OTHER than Kitchen Aid. TIA --------------- MESSAGE bread-bakers.v099.n051.4 --------------- From: Marie Lim Subject: Recipe search Date: Mon, 11 Oct 1999 15:48:10 -0700 Hello, Everyone. When I was much younger, I used to make some rolls from my mother's Betty Crocker Cookbook. It was at least from the 1960s. Anyway, she has lost the book and I never got a copy of the recipe. Does anyone know where I can get that recipe again. It was a white roll recipe with pictures of different shapes and knots that one could put the rolls into. And I loved making and eating them. Thanks so much for your time, Marie --------------- MESSAGE bread-bakers.v099.n051.5 --------------- From: Reggie Dwork Subject: Sur La Table - WA bread class Date: Sun, 10 Oct 1999 11:35:00 -0700 Beginning Bread Baking: A Hands-On Class with Mike Maria and Katherine Hawley Sun, Oct 24, 10 - 4pm $95 Limited to 12 students How to bake yeast breads from start to finish. In this all-day workshop back by popular demand, expert bakers Mike and Katharine will guide you through all the steps from proofing the yeast to tasting the finished loaf. You will make two delicious loaves of bread - a panned sandwich loaf and a hearth baked loaf. Please bring two large bowls and an apron. --------------- MESSAGE bread-bakers.v099.n051.6 --------------- From: G Denyer Subject: Brick oven, Date: Sat, 09 Oct 1999 17:09:50 -0400 Hi Jen. I receive a bi monthly magazine called 'Fine Cooking' some time ago there was a brick lined oven in there, I telephoned the company to find out more, it was about the size of a large microwave, forget the weight, but heavy, completely brick lined, for every thing but cakes, sponge cakes, good for breads, ect, plus casseroles, only available in USA, so that was me out, unless I crossed the border for it. The price also for me killed the idea, $2,000 give or take some smaller money, but when converted to Canadian it was far too rich for my blood. So I bought Jen Air Convection, and a baking stone, and love it. Glory --------------- MESSAGE bread-bakers.v099.n051.7 --------------- From: ruth warren Subject: "More Electric Bread" Date: Sun, 10 Oct 1999 17:56:06 -0500 About a year ago I got several mailings with recipes from "More Electric Bread" I failed to import to Master Cook and somehow lost them. They may have been posted here or in Master Cook mailing list. I really would appreciate it if someone has them and could send them on. I am an avid bread machine baker and haven't bought bread in about 8 years, except for emergencies in summer heat and humidity when I found my bread "green." thanks, gramma_w ************************************************************ Visit me on the web at http://www.geocities.com/Heartland/Acres/8785 ************************************************************ --------------- MESSAGE bread-bakers.v099.n051.8 --------------- From: Tower Family Subject: Black Russian Bread Date: Sun, 10 Oct 1999 16:21:03 -0400 Ken Stone asked for Black Russian Bread and I found one in Bread Machine Baking by Lora Brody and Millie Apter. ! tablespoon vinegar 2 tablespoons vegetable oil 1 cup water 1 cup rye flour 1 1/2 cups unbleached white flour 1 teaspoon salt 2 tablespoons gluten or 3 teaspoons Lora Brody's Bread Dough Enhancer (optional for a higher loaf) 1 teaspoon sugar 1/2 cup oat bran 2 tablespoons caraway seeds 1 teaspoon instant coffee (powder or granules) 1 teaspoon minces dried onion 1 1/2 tablespoons unsweetened cocoa 2 1/2 teaspoons yeast Place all the ingredients in the machine, program for Bread, Whole Wheat, Basic Wheat, Whole Wheat/Multigrain, or Wheat, and press Start. Makes 1 1/2 lb. loaf --------------- MESSAGE bread-bakers.v099.n051.9 --------------- From: MPCUMMINGS@aol.com Subject: Raisins, etc. Date: Mon, 11 Oct 1999 14:15:02 EDT If you want to add something to the bread dough during the knead cycle, and you don't want whatever you're adding to be beaten to bits, do not add it at the beep. Wait until the machine is about two minutes (or even less, depending upon what you're adding) away from the end of the knead cycle, and add the raisins, or whatever else, at that time. This will give the machine time enough to incorporate the material into the dough, but not enough time to knead it to death. If you are adding raisins, instead of dumping them all into the bottom of the pan at once, try dropping them into the dough a little handful at a time. If you keep dropping them into the turning dough, you will see where they are and where they aren't. This method will assure you of a more even distribution in the finished product. --------------- MESSAGE bread-bakers.v099.n051.10 --------------- 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.n051.11 --------------- From: "Schmitt, Barbara E." Subject: Mixers and Black Russian Bread Date: Wed, 13 Oct 1999 08:20:06 -0400 Hi! I am new to the list, but that has never stopped me from giving my opinion before! Two thoughts on the most recent digest: As to the difference between the heavy duty mixers, the Baker's Catalogue (King Arthur Flour) has an ongoing series commenting on the pros and cons of the Kitchenaid vs. the Magic Mill (I think -- not sure of the brand of the second one, since I am a diehard Kitchenaid fan). Anyway, definitely worth checking out. I would like to second the request for a recipe for "Black Russian Bread." What I am looking for is what sells (at outrageous prices!) at Zabar's and other bakeries in New York; it is a small, square, really dark loaf that has raisins and several kinds of seeds in it. It is wonderfully chewy and moist, and makes outstanding toast. It does not have an overwhelming rye taste to it, and the raisins give a real sweetness. I have tried the recipe in The Silver Palate, but it is not the same. Can anyone help? Thanks! Barbara --------------- MESSAGE bread-bakers.v099.n051.12 --------------- From: Andie Paysinger Subject: brick oven Date: Sun, 10 Oct 1999 12:51:07 -0700 Jens P. Maudal asked about brick or stone ovens. If you go to the following site you will find a company in Los Angeles that installed an oven for a friend of mine who is just thrilled with the results. http://www.earthstoneovens.com/ Another sourse is the following which was recommended some months ago by a writer in Fine Cooking magazine. They are located in Monterey, Calif. (on the central coast). http://www.mugnaini.com/res/res.html There is a manufacturer located somewhere in New Jersey that I came across when I was surfing the web but I cannot find the URL at the moment. If I come across it I will post it later. And for the person who asked what kind of oven I have - Sorry, I deleted your message a bit too quickly - it is a Blodgett full size electric 2-door. -- 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.n051.13 --------------- From: MPCUMMINGS@aol.com Subject: Salt-Rising Bread Yeast Date: Mon, 11 Oct 1999 13:58:08 EDT I ordered the salt-rising yeast from the Baker's Catalog, and the literature that came with it included the following bit of information. "Speaking of fermentation, be prepared; the starter and dough will smell like...dirty socks? Old sneakers mixed with parmesan cheese? Something somewhat unpleasant, anyway, but please bear with it - it's just the enzymes and bacteria doing their jobs and giving the bread its special qualities." They also say that the bread is best made over a two to three day period. I made it in two days, and the bread itself turned out looking very good. There was just one problem with it. I couldn't decide whether it smelled like dirty socks, or old sneakers mixed with parmesan cheese, or a combination of both. I had been prepared for the smell during the fermentation process, but I thought most of it would disperse somewhere along the way. I wasn't prepared to have to clamp a clothespin on my nose to eat the bread. I can report that the bread and the remaining yeast landed with a firm thud when they hit the trash can into which I tossed them. So rturnbull, who asked the question, should check with his father and see if this is the way he remembers the bread smelling before spending 2 to 3 days making the stuff. --------------- MESSAGE bread-bakers.v099.n051.14 --------------- From: ptj Subject: Looking for a recipe for sour deli rye Date: Sat, 9 Oct 1999 22:33:36 -0700 (PDT) My mother, who says if I use the adjective aging she'll find me and slap me, uses a bread machine these days because she says she just doesn't trust anyone's bread anymore. Even her local bakeries seem to be using all kinds of nasty additives and unnecessary ingredients. (Give her a break, she's over 80!) But she regrets that she cannot approximate a good sour deli rye. I know it's possible to get some additive from King Arthur that will enhance the flavor of the bread, but a) that would be an additive and as mentioned, she's not fond of additives and b) (most importantly) she really can't afford that kind of thing. It was a treat for her to buy rye flour. Does anyone know of a recipe (preferably 2 pound) for a good ABM sour deli rye that doesn't involve any expensive additives and also does not require a sourdough starter because, at 80, she isn't all that great at remembering what that stuff in the container is, much less that she has to feed it.... and Thanks! 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.n051.15 --------------- From: TheGuamTarheels@webtv.net Subject: "Glory" Bread Date: Mon, 11 Oct 1999 16:09:47 -0400 (EDT) Like many of the bakers that subscribe to this list, I like to make variations on a recipe. Here's one that I came up with recently that I think is glorious. I have a friend named Glory and, since both she and the bread are glorious, I have named it "Glory" Bread. 4 cups of unbleached all-purpose flour 1 cup of whole wheat flour 1 tablespoon instant yeast 2 tablespoons sugar 1 teaspoon sea salt 3 tablespoons dried rosemary 5 cloves minced garlic 1/2 cup grated Parmesan cheese 2 cups warm water 1 teaspoon olive oil Thoroughly mix the first 8 ingredients in a large mixing bowl. Blend the olive oil and water and pour into dry ingredients mixing with a wooden spoon. Turn out on a floured surface and knead until dough springs back when you stick your finger in it. Form into a ball and place in an oiled (olive, of course) bowl, cover with plastic wrap and let rise for 1-1/2 hours or until doubled. Remove from bowl and knead briefly. Form into 2 batards and place in an oiled batard pan or on an oiled baking sheet, cover with plastic wrap or a damp towel, and let rise for 1 hour. Thirty minutes before baking, preheat the oven to 375F (with a baking stone inside, if you have one). When dough has doubled in size, slash, and spritz the top with cold water. Spritz the inside of the oven as well. Bake for about 30 minutes or until the bread's inside temperature reaches 190F (using an instant thermometer). Let cool for about 30 minutes - if you can. Note; This recipe will also make 4 baguettes or a focaccia. Glorious! --------------- MESSAGE bread-bakers.v099.n051.16 --------------- From: Kejah@aol.com Subject: Sourdough Pancakes and Starter Date: Mon, 11 Oct 1999 10:27:55 EDT Hello, all! I have been "lurking" (that doesn't even sound legal, does it?) for a while and this is my first attempt to post. Hope I get it right. I seem to remember a recent request for sourdough recipes. This one is a waffle recipe from the good folks at King Arthur Flour but we have been happily using it for pancakes. As far as my husband is concerned, no other pancakes even come close to these. Every year his fishing buddies demand he bring some starter and make these for their annual fishing trip. Sourdough Pancakes 2 cups flour (I find that 2 1/4 cups work better for me, but that may be because I like to use jumbo eggs) 2 cups warmed buttermilk (4 minutes on Medium in the microwave should do nicely) 2 T. sugar 1 cup sourdough starter Mix this sponge together and let it sit, covered loosely, overnight. In the morning mix together the following and add to the sponge: 2 eggs 1/4 cup oil (I like to use Canola Gold, or you could use melted butter) 1/2 to 1 tsp. salt 1 tsp. baking soda I like to feed my starter the day before I plan to make these for breakfast so it's light and bubbly when I mix the sponge. If you don't have a starter, here's a good recipe for that from Betsy Oppenneer's "The Bread Book." Sourdough Starter 3/4 cup plain yogurt (homemade is the best!) 1/2 cup water 1 1/2 cup unbleached flour Mix everything together in a 2-quart glass or pottery bowl. Cover loosely with plastic wrap and let stand on top of the stove or on the countertop for 3 days, stirring once a day (don't use a metal spoon). It should be bubbly after three days. Every time you use it, replenish it with two parts water and three parts flour. Enjoy! Kris --------------- MESSAGE bread-bakers.v099.n051.17 --------------- From: Natalie Frankel Subject: Re: German Dark Bread Recipe Date: Sat, 09 Oct 1999 22:58:37 -0500 "Stone, Kenneth" wrote: >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 rich dark rye that I get from the store. Here is one I saved from a digest in January that I want to try. I haven't tried it yet, but it looks very good to me - and maybe the poster can give you some tips and supply some of the missing instructions. >From: "parsons@futureone.com" >Subject: German Dark Bread Recipe >Date: Sun, 10 Jan 1999 13:45:13 -0700 (MST) * Exported from MasterCook * German Black Bread Recipe By : Serving Size : 15 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pk Yeast 1 tb White sugar 1/2 c Bread flour 1/2 c Medium rye flour 2 c Whole wheat flour 1/2 c Unprocessed bran flakes 1 tb Caraway seeds 1 t Salt 1 t Instant coffee powder 1/4 ts Fennel seeds 1 c Water 2 tb Water 2 tb Molasses 2 tb Cider vinegar 1/2 oz Unsweetened chocolate (I would cut back on that a bit) Cool the mixture to 105-115 degrees and add to dry ingredients. I suspect the exact ingredients don't really matter all that much. As long as the flour-to-liquid proportions are such as to make a dough of good consistency, the result will probably be highly edible. From the Meal-Master database of Steve Zielinski, , fall 1998. --------------- MESSAGE bread-bakers.v099.n051.18 --------------- From: Reggie Dwork Subject: Sur La Table - CA bread classes Date: Sun, 10 Oct 1999 11:32:17 -0700 Foundations for Baking Hands-On Skills and Techniques Class with Carolyn Weil Individual class: $70 Limited to 16 students (Designed for students with little or no baking experience. We have created this hands-on series in response to customer requests for more experience in basic baking skills. Because of the amount of content, each class session is three hours long. (Reggie: I have not put in the first 2 classes since they are not pertinent to bread baking. They are Batters and Frostings and Short Pastry Dough) Session 3 Yeasted Dough Skills and Techniques Berekely, Feb 3, 2000, 10 - 1pm Skills Taught: Proofing, mixing, kneading and shaping yeast doughs. Shaping will include basic loaf, four-strand braiding, dinner rolls and pizza. Equipment Used: KitchenAid mixer; pizza screen; pizza paddle; baking stone; pastry cutter, sheet pans; bench knife. Menu Braided Challah Egg Bread Sandwich Loaf Dinner Rolls Feta, Kalamata Olive and Three Cheese Pizza Tools for the Cook: The Basic Baking Series with Carolyn Weil Individual class: $40 (Reggie: I have not put in the first 2 classes since they are not pertinent to bread baking) Session 3 Bread and Biscuit Dough Berekely, Thurs, Sept 30, 6:30pm San Francisco, Thurs, Oct 21, 6pm Los Gatos, Mon, Nov 8, 6:30pm Skills Taught: Mixing, rolling, and baking biscuit dough; proofing and working with yeast; rolling pizza dough and focaccia dough; using a pizza stone: shaping and baking bread dough; finishing pizza and focaccia; baking pizza and focaccia. Equipment Used: Pizza stone, rolling pin, parchment, electric stand mixer, cookie sheets, pastry blender, biscuit cutter, chef's knife, pizza peel, dough scraper, cheese grater, pizza cutter, pie server and spatula. Menu Buttermilk Biscuits and Sour Cherry Scones Three Cheese and Herb Pizza Rosemary Focaccia Challah: An Egg Bread Braid Cinnamon Raisin Loaf and Dinner Rolls Buttermilk Herb Biscuits --------------- MESSAGE bread-bakers.v099.n051.19 --------------- From: hensley@columbus.rr.com Subject: A-z bread Date: 15 Oct 99 01:04:17 Eastern Standard Time I came across this one when I was looking for pumpkin breads..I haven't tried it, but the name is so "versitile"... I would like to see some breads with some rosemary, either foccacia's or whatever...Can you guys and gals dig me some new ones up?? My kids like the Rosemary Foccacia I make, but I think I need some new ones. Thanks. Jenny * Exported from MasterCook * A-z Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes - Fruit/Nut Bread Recipes - Vegetable Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 C Sugar 1 C Vegetable Oil 3 Eggs-Lightly Beaten 2 C A-to-Z ingredients (Choose From List Below) 1 Tbsp Vanilla Extract 3 C All-Purpose Flour 2 Tsp Ground Cinnamon 1 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Salt 1 C Chopped Walnuts A-TO-Z INGREDIENTS: Apples, peeled and shredded Applesauce Apricots (dried), chopped Banana, mashed Carrots, shredded Coconut Dates, pitted and chopped Figs (dried), chopped Grapes (seedless), chopped Oranges, peeled and chopped Peaches, peeled and chopped Pears, peeled and chopped Pineapple (canned), crushed and drained Prunes, pitted and chopped Pumpkin, canned Raisins Raspberries, unsweetened fresh or frozen Rhubarb, chopped fresh or frozen Strawberries, fresh or frozen Sweet potatoes, cooked and mashed Zucchini, peeled and grated In a mixing bowl combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. - - - - - - - - - - - - - - - - - - - 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.n051.20 --------------- From: Reggie Dwork Subject: Ramekins Bread Classes Date: Sun, 10 Oct 1999 22:12:49 -0700 Ramekins 450 West Spain Street Sonoma, California 95476 Telephone: 707-933-0450 Holiday Breadsticks & Rolls (Hands-on) with Linda Welch Hands-on Tuesday, November 16th, 3:45 PM $20.00 Notes: No multi-class discount available on this class. Linda Welch is a professional chef, cooking teacher, and creator of the popular Culinary Kids & Teen Cuisine cooking classes. She teaches a practical, yet fun approach to cooking for Young Chefs. Her classes have been featured in Better Homes & Garden Magazine and publicized throughout the Bay Area. Linda is currently writing a cookbook and received the 1998 “Salute to Education Award.” Linda brings a lot of fun and energy into her cooking classes, perfect for her eager, high-energy young chef-students. Learn all about making bread dough and working with yeast. Practice making rolls and bread sticks shaped by your own imagination. Students will prepare their own ready made mix to take home as well as a box of baked goodies. Recommended for Teens & Culinary Kids. ******* Traditional Holiday Bread Baking (Hands-on) with Kurtis Baguley Hands-on Saturday, December 4th, 10:00 AM $65.00 Kurtis Baguley was classically trained at the California Culinary Academy and the Konditorei Tivoli in Copenhagen. He has directed some of San Francisco’s top hotel pastry kitchens including Scala’s Bistro at the Sir Francis Drake Hotel and most recently Silks at the Mandarin Oriental Hotel, where Kurtis’ desserts were the highlight of a San Francisco Chronicle review. Kurtis has received several national awards including one from the James Beard Foundation. As Ramekins’ main bread baking instructor, Kurtis has developed a strong following because of his baking expertise and his “user-friendly” teaching style. Just in time for holiday entertaining and gift giving, join Kurtis, master baker and teacher, for an in-depth, half day of bread baking with a focus on the great holiday breads from the western world. Kurtis will cover traditional baking techniques necessary to make these special, decorative and delicious breads. Sugar Plum Bread - more than sugarplums dancing in your head! They make a wonderful holiday bread, too; Panettone - the light, airy, and fragrant Italian fruit bread that makes a wonderful gift (and great toast!); Stollen - this stunning, dense German sweet bread is made with fresh dairy butter, pure cane sugar and delightful spices. It’s perfect on Christmas morning with coffee or tea ************ --------------- MESSAGE bread-bakers.v099.n051.21 --------------- From: dherwin@soltec.net Subject: correction: Recipe for 'COUNTRY HARVEST' Date: Sat, 09 Oct 1999 20:23:54 -0500 A couple weeks ago I posted this recipe. Since then I have taken note that there was an incorrection in the ingredients. The previous post for soy flour should have been 1/4 C, NOT 1/2 cup. The corrected recipe is listed below. Dan Erwin * Exported from MasterCook * COUNTRY HARVEST Recipe By :Dan Erwin Serving Size : 0 Preparation Time :0:00 Categories : Yeast Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water -- warm 4 cups whole wheat flour -- preferably stone ground 1/4 cup soy flour 1/2 cup wheat germ 1/4 cup molasses 1 Tablespoon salt 1/3 cup vanilla or plain yogurt 1 1/2 Tablespoons instant yeast -- or 2 T active dry yeast 2 Tablespoons shortening -- or margarine or butter 4 cups bread flour -- as needed In mixer bowl, add water, whole wheat flour, wheat germ, soy flour, molasses, salt, yogurt, instant yeast, bread flour and 3 cups bread flour. Mix on speed 2 until ingredients are incorporated. Continue kneading and add bread flour in small quantities until dough clears bowl. Allow mixer to knead for a minute or 2. Remove dough from bowl , form a ball, and place in a greased bowl, turning both to grease all sides. Allow to rise till doubled Deflate gently and remove dough from bowl Divide dough into 4 pieces Form each unit of dough into a ball and allow to rest for 5 minutes before proceding to form loaves. With each unit, flatten ball, then jelly-roll. Seal seam and press ends to form an oval. Place dough on a greased cookie sheet or on parchment paper with corn meal. Place seam side down. Place 3 inches apart. Allow to rise till doubled. Hothing is needed for a glaze, but egg wash will give it a desirable appearance. Bake in a preheated oven (375 F) for 30 minutes. Remove from oven and place on a wire rack to cool completly before wrapping in plastic wrap and freezing. This freezes quite well and retains a very good wheatty flavor after a room temperature defrost Description: "yeast bread" Copyright: "none" Yield: "4 freeform loaves" - - - - - - - - - - - - - - - - - - - Per serving: 4350 Calories (kcal); 54g Total Fat; (10% calories from fat); 152g Protein; 839g Carbohydrate; 0mg Cholesterol; 6491mg Sodium Food Exchanges: 52 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 3 1/2 Other Carbohydrates NOTES : If using a Kitchen Aid mixer this recipe will require a Heavy Duty (325 w) model or stronger. Weight and form of each loaf can be completely individual. I personally chose Free-form, but loaf pans could work properly. By weight for an 8 1/2 x 4 1/2 would be recommended at 18 oz. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v099.n051 --------------- -------------- BEGIN bread-bakers.v099.n052 -------------- 001 - hensley@columbus.rr.com - Banana Bread 002 - Haacknjack@aol.com - Black Bread, Rye Flavor 003 - hensley@columbus.rr.com - King Arthur's Garlic Bread 004 - hensley@columbus.rr.com - Pumpkin Recipes --------------- MESSAGE bread-bakers.v099.n052.1 --------------- From: hensley@columbus.rr.com Subject: Banana Bread Date: 12 Oct 99 00:56:04 Eastern Standard Time This has been taken from Cooking Light, but this is a great variation to the traditional Banana Bread, and I love coconut. * Exported from MasterCook * Jamaican Banana Bread Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Breads International March '97 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cooking spray 2 tablespoons stick margarine -- softened 2 tablespoons tub light cream cheese -- softened 1 cup sugar 1 large egg 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 cup mashed ripe banana 1/2 cup skim milk 2 tablespoons dark rum OR 1/4 teaspoon imitation rum extract 1/2 teaspoon grated lime rind 2 teaspoons lime juice 1 teaspoon vanilla extract 1/4 cup chopped pecans -- toasted 1/4 cup flaked sweetened coconut 1/4 cup packed brown sugar 2 teaspoons margarine 2 teaspoons lime juice 2 teaspoons dark rum OR 1/8 teaspoon imitation rum extract 2 tablespoons chopped pecans -- toasted 2 tablespoons flaked sweetened coconut Preheat oven to 375º. Coat an 8 4-inch loaf pan with cooking spray; set aside. Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well. Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut. Pour batter into prepared pan; bake at 375F for 60 minutes. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack. Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf. Serving Size: 1 slice Cuisine: "Jamaican" Source: "Cooking Light, March 1997, p.110" Copyright: "© Cooking Light" Yield: "1 loaf" - - - - - - - - - - - - - - - - - - - Per serving: 188 Calories (kcal); 5g Total Fat; (22% calories from fat); 3g Protein; 33g Carbohydrate; 13mg Cholesterol; 105mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates Nutr. Assoc. : 0 0 3928 0 0 0 3928 0 0 4111 0 0 0 2130706543 0 0 0 20148 2737 0 0 0 2130706543 0 4794 4794 2737 --------------- MESSAGE bread-bakers.v099.n052.2 --------------- From: Haacknjack@aol.com Subject: Black Bread, Rye Flavor Date: Sun, 10 Oct 1999 10:49:24 EDT Short stuff first: the elusive rye flavor may be found in a "rye bread enhancer" available from King Arthur catalogue. It comes with a wonderful warning about being STRONG, but adds great flavor and lasts a good while. Here's a recipe for Russian Black Bread that I've had since my Cleveland years, when I started baking yeast bread in college days. It probably is from the Cleveland Plain Dealer in the late 1960's, and is still a favorite. It calls for lots of ingredients, but each one adds to the nice, complex blend of flavors. If you haven't worked with rye flour before, be ready for the definite difference in texture from a full-wheat bread dough. The rye dough has a slick (some might say slimy!) feel when you try to wash it off, and it stays fairly sticky during the kneading. Don't make a brick by continuing to add flour until the dough is not sticky! If it's firm enough to knead, just work it well and rejoice in the result. Russian Black Bread 4 cups rye flour 3 cups white flour 1 tsp sugar 2 tsp salt 2 cups whole bran cereal (All-Bran or similar) 2 Tblsp caraway seeds 2 tsp. instant coffee 2 tsp onion powder 1/2 tsp fennel seed, crushed (mortar & pestle is good) 2 packages active dry yeast, or 2 Tblsp. bulk active dry yeast 2 1/2 cups water 1/4 cup cider vinegar (the brown kind sold in pint or quart jars) 1/4 cup molasses (the darker the better) 1 square UNSWEETENED baking chocolate 1/4 cup margarine (butter is utterly wasted here) GLAZE: 1 tsp. cornstarch 1/2 cup water Mix rye & white flours until evenly combined. Combine 2 1/3 cup flour mix and remaining dry ingredients (sugar, salt, bran cereal, caraway, coffee, onion powder, fennel, yeast). Heat liquid ingredients (water, vinegar, molasses) to very warm; melt chocolate & margarine in hot liquid. Add to dry ingredients in large mixing bowl. Using electric mixer, mix at high speed 2 minutes (or beat 120 strokes by hand). Mix in enough of remaining flour mixture to form soft dough. Flour work surface with flour mixture, turn dough out and let rest 15 minutes (cover with mixing bowl to protect from drying out). Knead until smooth (dough will be a bit sticky due to rye flour) and gluten is well developed. Place in greased or sprayed bowl, turn over so greased side is up; let rise. Shape into two rounds (these will be about 6" in diameter at this point). Spray or grease a cookie sheet; sprinkle two circles in diagonally-opposite (kitty-cornered) corners with cornmeal. Place loaves on cornmeal; leave 2" at least from sides to allow for rising expansion. Let rise until about doubled in bulk. Meanwhile, preheat oven to 350*. Bake approximately 50 minutes. Toward end of baking time, boil the cornstarch and water together for about 1 minute (mixture will thicken and turn clear). When bread is done (tap on bottom produces hollow sound), brush loaves with the glaze and return to the oven for 2-3 minutes to set glaze. Cool on racks. (The adventuresome might want to try a dish of boiling water on the bottom of the oven ... slashing the tops in a decorative pattern ... glazing a second time when the hot loaves come out of the oven.) --------------- MESSAGE bread-bakers.v099.n052.3 --------------- From: hensley@columbus.rr.com Subject: King Arthur's Garlic Bread Date: 12 Oct 99 18:24:04 Eastern Standard Time I needed a new garlic bread for a dinner I'm attending Friday..Here's what I think I'll make. Jenny * Exported from MasterCook * Garlic Bread Recipe By :King Arthur Serving Size : 0 Preparation Time :0:00 Categories : Bread Recipes - Herb Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Biga 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1/2 cup water 1/4 teaspoon instant yeast Dough 1 teaspoon instant yeast 1 1/2 cups King Arthur Unbleached All-Purpose Flour 1 1/2 teaspoons salt 1 teaspoon sugar 1 tablespoon non-instant nonfat milk 3/4 cup water 2 tablespoons olive oil Topping 1 medium head garlic -- cloves separated and peeled (about 2 ounces, about 15-20 cloves), finely minced* 1/2 cup butter -- (1 stick) melted 1/3 cup olive oil -- (2 3/8 ounces) 1 pinch salt 4 ounces parmesan cheese -- cut in chunks and grated (1 cup grated) parsley (if you like) *A mini food processor is an invaluable tool for this task. Manual/Mixer Method: In a small bowl, work together the biga ingredients -- 1 1/2 cups flour, 1/2 cup water and 1/4 teaspoon instant yeast -- till they're well-combined, but not or kneaded. Cover the bowl, and allow the biga to rest overnight at room temperature. Next day, combine the biga with the remaining dough ingredients in a large mixing bowl, stirring till the dough becomes cohesive, then kneading or stirring vigorously in the bowl till it becomes smooth. This is a very slack (wet) dough; don't try to add enough flour to make it kneadable on a work surface. If you have an electric mixer, knead it with the flat beater attachment for 5 to 8 minutes. If you're mixing by hand, use a bowl scraper and your hands to work it as best you can. It'll become smooth and will hold its shape somewhat, but will be very sticky. Cover the bowl and allow the dough to rise for 1 hour. Bread Machine Method: Place all of the biga ingredients into the pan your your bread machine, program the machine for Manual or Dough, and press Start. Cancel the machine as soon as the ingredients have formed a rough ball of dough, and all of the flour is incorporated. Next day, add the remaining dough ingredients, program the machine for Manual or Dough, and press Start. Allow the machine to complete its cycle. Shaping: Lightly grease a clean work surface, and transfer the dough to the greased work surface. Shape it into a rough 8 x 14-inch oval, and transfer it to a lightly greased baking sheet. (A half-sheet pan -- 18 x 13 inches -- is ideal for this. If you don't have a pan at least this large, divide the dough in half, make a couple of 4 x 14-inch ovals, and place them on two separate baking sheets.) Brush the top of the dough lightly with olive oil, and cover it; an acrylic dough cover is a great help here. If you use greased plastic wrap, it'll probably stick, so just be gentle pulling it off when the time comes. Allow the dough to rise till it's very puffy and bubbly, about 3 hours at room temperature. Halfway through the rising time dimple the surface with your fingertips, assertively enough to leave marks, but not so vigorously that you deflate the dough completely. Preheat the oven to 425F. Spritz the surface of the dough with warm water, and bake it for 15 to 20 minutes, till it's golden brown. Remove it from the oven, and allow it to cool. Wrap it loosely in plastic overnight, or in a paper bag. Assembly: Prepare the topping by combining the minced garlic cloves, melted butter, olive oil and a pinch of salt. Just before serving, cut the bread (or the two loaves, if you've made two) in half lengthwise, like you're going to make a giant sandwich. Spread the cut halves with the garlic mixture. Bake the bread in a preheated 400F oven for about 10 minutes, or until the topping is bubbly and the edges of the bread are starting to brown. Remove the bread from the oven, and sprinkle it immediately with the grated Parmesan and parsley, if desired. Yield: about 24 servings Description: "For improved texture and flavor, we start the bread with a biga, simply a piece of dough prepared the day before you want to bake your bread. This is an overnight bread, so be sure to begin it the day before you want to serve it." - - - - - - - - - - - - - - - - - - - Per serving: 2226 Calories (kcal); 225g Total Fat; (89% calories from fat); 48g Protein; 9g Carbohydrate; 337mg Cholesterol; 6388mg Sodium Food Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 40 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v099.n052.4 --------------- From: hensley@columbus.rr.com Subject: Pumpkin Recipes Date: 15 Oct 99 00:53:26 Eastern Standard Time With Halloween next week, I thought I'd submit a few pumpkin recipes Jenny * Exported from MasterCook * Pumpkin Chip Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes - Sweet Bread Recipes-Misc Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup ground ginger 1/4 teaspoon ground cloves 1/2 cup butter or margarine 1 cup white sugar 2 eggs 3/4 cup pumpkin 3/4 cup chocolate chips 3/4 cup chopped nuts 1/2 cup confectioners sugar 1 tablespoon milk 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 1 In a large bowl mix together the flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. 2 In a separate bowl cream together the sugar and butter or margarine. Add eggs and beat until smooth. 3 Alternatly add the liquid ingredients and pumpkin to the dry ingredients. Fold in chocolate chips and chopped nuts. Pour into 2 greased 9x5 inch loaf pans. 4 Bake in a preheated 350F (175C) oven for 45-50 minutes. Makes 2 loaves Description: "Glazed pumpkin bread with chocolate chips. This is really good stuff." - - - - - - - - - - - - - - - - - - - Per serving: 138 Calories (kcal); 9g Total Fat; (55% calories from fat); 3g Protein; 13g Carbohydrate; 26mg Cholesterol; 98mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Nut Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Bread Recipes - Fruit/Nut Bread Recipes-Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup pumpkin -- canned 1/3 cup milk 1 large egg 1 tablespoon butter 1 teaspoon salt 2 1/3 cups bread flour 1/2 cup roasted pecans -- chopped 3 tablespoons brown sugar -- packed 1 teaspoon pumpkin pie spice 2 teaspoons bread machine 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 Basic/White cycle and press start. - - - - - - - - - - - - - - - - - - - Per serving: 157 Calories (kcal); 5g Total Fat; (28% calories from fat); 4g Protein; 24g Carbohydrate; 19mg Cholesterol; 197mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pumpkin Spice Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes - Fruit/Nut Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 3 C Sugar 1 C Vegetable Oil 4 Eggs-Lightly Beaten 16 Oz Pumpkin Puree/ Solid Pack Canned Pumpkin 3 1/2 C All-Purpose Flour 1 Tsp Baking Powder 2 Tsp Baking Soda 1 Tsp Salt 1 Tsp Ground Cinnamon 1 Tsp Ground Nutmeg ½ Tsp Ground Cloves ½ Tsp Ground Allspice ½ C Water In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Pour into two greased 9-in. x S-in. x 3-in. loaf pans. Bake at 350 F for 60-70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack; cool completely. Yield: 2 loaves. - - - - - - - - - - - - - - - - - - - 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 * Pumpkin Spice Bread 1 Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Bread Recipes-Misc Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups canned pumpkin 3 cups sugar 1 cup water 1 cup vegetable oil 4 eggs 3 1/3 cups all-purpose flour 2 tsp. baking soda 2 tsp. cinnamon 1 tsp. salt 1 tsp. baking powder 1/2 tsp. nutmeg 3/4 tsp. ground cloves 1. Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. 2. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. 3. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese. - - - - - - - - - - - - - - - - - - - Per serving: 261 Calories (kcal); 10g Total Fat; (34% calories from fat); 3g Protein; 41g Carbohydrate; 31mg Cholesterol; 226mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v099.n052 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved