Date: Sat, 27 Nov 1999 00:49:54 -0800 (PST) -------------- BEGIN bread-bakers.v099.n062 -------------- 001 - Mitch Szpara Subject: Bread Enchancer Date: Sat, 20 Nov 1999 12:16:07 -0500 In response to Jerry's request for a Bread Enchacer. I have been using this enhancer for all my breads - terrific results. 1 cup Lecithin granules 1 Tblsp Vitamin C Powder 1 Tblsp Ginger Ground ____________________ Add In Amount Equal to East Mitch Szpara --------------- MESSAGE bread-bakers.v099.n062.2 --------------- From: "Jens P. Maudal" Subject: Loose bread Date: Sat, 20 Nov 1999 12:33:30 +0100 We experiance two major problems with our bread baking, one is a smell and taste of yeast form the bread. am i right in assuming this is due to using too much yeast. Secondly the bread becomes too loose, falls appart when spreading and eating it. Is this again because we are too much yeast or may we should cut down on the time the breads are left for the second rising. I am not using a bread machine, baking the old fashioned way. Thanks for any comments. -- Jens P.Maudal e-mail: jens.maudal@c2i.net Drammen Norway 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.n062.3 --------------- From: ruth warren Subject: Re Vol O99 no 60 Date: Sat, 20 Nov 1999 20:25:25 -0600 Gypsy, I do alot of stir frys and have leftover rice. I make the Carolina Rice bread alot. Altho I use Basmati rice. We find it a great white bread for sandwiches. I do throw in some wheat germ once in a while. I use no shortening, but use lecethin granules. You(or I) don't want to taste sugar or salt in bread. I want a perfect balance, just like I don't want my bread to taste yeasty. I do use it as a basis for herb bread, and depending on my mood, go outside and clip some rosemary or chives. Now with winter, will have to add my dried herbs. But I use that recipe plain as gift breads and as one to take to potlucks alot. ruth ************************************************************ Visit me on the web at http://www.geocities.com/Heartland/Acres/8785 ************************************************************ --------------- MESSAGE bread-bakers.v099.n062.4 --------------- From: Gisela Frehe Subject: German Bread Date: Sat, 20 Nov 1999 15:28:54 -0800 I'm a new subscriber to the list and enjoy reading everyone's comments and recipes. I am originally from Germany and, like a number of your readers, enjoy German and other European breads. I might be a bit biased, but I think European breads are vastly superior to American breads, especially the pale, soft, doughy kind sold in most supermarkets nationwide. Here in California and also in the New York area there are now some excellent "boutique" bakeries that turn out wonderful, crusty breads, but in most other areas I have traveled to there is still a dearth of decent bread, hopefully this also will improve. Someone asked what the German "dinkel" flour is and I'm not sure this question was answered yet. Dinkel flour is called "spelt" in this country and should be available in better supermarkets and also healthfood stores, i.e. Whole Foods. One of your readers had commented on the wonderful German rye breads she found there. Most of the really good ones are made with natural sourdough, with no yeast added and this gives the bread the tangy, moist quality. --------------- MESSAGE bread-bakers.v099.n062.5 --------------- From: Bev Carney Subject: dough enhancers Date: Sat, 20 Nov 1999 07:09:03 -0600 This is the recipe I use for dough enhancers. Seems to do a great job. I think the most essential ingredients are the lecithin and diastolic malt. Of late, I have also started adding 1 teaspoon of bottled lemon juice to the liquids and that really seems to give the yeast a boost. KATHY G'S DOUGH MAGIC 1 cup lecithin granules 1 cup dried whey 4 tablespoons diastatic malt powder 1 tablespoon ginger ( don't worry; you won't taste it!) 1 tablespoon pectin ( what you use to make jam) 1 tablespoon ascorbic acid ( or Fruit Fresh) 1 tablespoon corn starch ( prevents clumping) Mix together. Keep in airtight container. Can refrigerate or not. I don't. Use 1 teaspoon per cup of flour. I use this in all my breads. It doesn't contain gluten, because gluten is not "one size fits all". So, you can add your own, or not, depending on the bread type. Simple white breads made with bread flour probably don't need any extra gluten, whereby heavy whole grains do ( unless you LIKE to eat doorstops!) The main advantage to using the enhancer I have found is the improvement of the bread's texture. If you like a tender, "softer" crumb, this will definitely do it! __________________________________________ NetZero - Defenders of the Free World Get your FREE Internet Access and Email at http://www.netzero.net/download/index.html --------------- MESSAGE bread-bakers.v099.n062.6 --------------- From: rls-1850@juno.com Subject: Dough enhancer and dough relaxer Date: Sat, 20 Nov 1999 11:44:42 -0600 Jerry, the products you're looking for are sold by King Arthur Flour. Call 1-800-827-6836 for their catalogue and to ask them questions about their products or about any aspect of baking. Anyone looking for specialty flours, grains, flavoring agents, etc. might want to give the King Arthur catalogue a try. For instance, the company sells two special German Grain Blend flours - one with "bruised" rye, wheat, oats, barley, corn, millet, sesame, spices, caramel, and toasted malt; the other with potato flour, sunflower seeds, bananas, citric and ascorbic acids. They also sell French-, Italian-, and Irish-style flours, clear flour, quinoa, buckwheat flour, semolina, durum flour, masa harina, vital wheat gluten, red wheat berries, and on and on. Their catalogue is free and packed with tips and recipes as well as photos and descriptions of the hundreds of products they have for sale. I do not work for these people but I love their catalogue and have always been satisfied with their merchandise and their service. By the way, food co-ops usually sell all sorts of flours and grains. You might want to look through their selection. They often offer these items in bulk, too, so if you want only a cup of spelt to try in a recipe to see how you like it, it's easy to just scoop a cup of spelt into a plastic bag and buy only that amount. ___________________________________________________________________ Get the Internet just the way you want it. Free software, free e-mail, and free Internet access for a month! Try Juno Web: http://dl.www.juno.com/dynoget/tagj. --------------- MESSAGE bread-bakers.v099.n062.7 --------------- From: Andie Paysinger Subject: Bread mac/barley/bland Date: Sat, 20 Nov 1999 09:46:32 -0800 Gypsy wrote----- >>Speaking of barley (I'm too tired tonight to do a graceful segue) I recently made a loaf of Carolina Rice Bread, from the "Ultimate Bread Machine" cookbook and while the texture is nice (although the crust sure got crisp in a hurry) it has very little flavor. Has anyone experimented with using cooked barley in breads, and if so, how did it turn out? I have used barley in place of rice for pilafs and it has a wonderful flavor, but doesn't cook up as soft and fluffy as rice. If barley won't work, are there other grains I could use instead that would give it the same nice texture but not wipe out the flavor? (I can't even discern sugar or salt. I can barely taste flour. It's THAT bland.)<< Gypsy here is a "trick" I learned from my grandmother who "toasted" all whole grains before grinding them and also "toasted" already ground meal and flour prior to using them in bread/rolls, etc. Spread the grain (or flour) about 1/2 inch deep in a baking pan and place in a medium oven - using a broad spatula, stir the grain every 8 minutes or so, end to end and side to side. If flour, remove from oven just when you begin to see a slight beige color develop - usually 20 to 25 minutes. Grain will take a bit longer, perhaps 35 to 45 minutes. Larger grains such as barley may take even longer. You can also toast the grains on top of the stove in a cast iron pan but it has to be absolutely dry, no grease residue at all and you need a really big pan and have to stir constantly. This toasting enhances the flavor of any grain or seed - amaranth, sesame, teff, triticale, corn, etc. particularly if the grain has perhaps been stored a bit too long and is slightly stale. You may also toast rolled or steel cut oats, wheat bulgar, and all kinds of nuts. I make a chestnut bread using chestnuts that have been steamed, roasted, then dried and ground into flour. A lot of work, but a heavenly taste. -- 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.n062.8 --------------- From: Joni Repasch Subject: Dough Enchancers & Relaxers Date: Sun, 21 Nov 1999 19:44:47 -0500 In response to "Jerry Knox" jbknox@premier1.net question re ingredients of bread enchancers and relaxers I recently purchased from King Arthur's Lora Brody's Bread Dough Enhancer. It list ingredients as: Vital wheat gluten, diastic malt, ascorbic acid. I don't know the ingredients for the dough relaxer however, if you call 1-800-827-6836 at King Arthur's Flour catalogue you can ask them about the ingredients in Lora Brody Dough Relaxer. Catalogue Item number 3401. I am sending Jerry this e-mail also direct. Also, a big thanks to "Jazzbel" and BogusFam@aol.com for submitting Granary Bread recipes. Can't wait to try them. Lastly, I too would be interested in information on the La Cloche baker. I have seen these advertised but they are so very expensive. Is the result worth the price? Joni Repasch PS. My thanks to the editors who where kind enough to explain the difference between the errors.list and the lists.best.com e-mail addresses. [Editor ... you are very welcome!!... Reggie] "Save a tree/irk the postal service: DO IT: in e-mail." --------------- MESSAGE bread-bakers.v099.n062.9 --------------- From: "Frank Brewster" Subject: What makes good taste? Date: Sat, 20 Nov 1999 22:17:04 -0800 I am a rank amateur, and would appreciate advice from any of you experts. (Everybody else is an expert in my book.) - How can I print out a single, selected entry in the bread-bakers list, such as V099.n061.10? [Editor's Note: To print out a single entry select what you want to print, copy and paste it into your favorite editing program (notepad/word/...) then print it ... Reggie] - I’ve learned that my taste tends to “hearty” breads. I’ve made and enjoyed, from both mixes and recipes, rye, multigrain and granary breads. My favorite thusfar is granary bread, from KA’s mix (sold some months ago) and KA’s recipe (shown in V099.061.10). Can anyone tell me what ingredients make for a definite, satisfying, “proteiny” taste? (Ordinary white breads are usually blah.) - In note V099.n061.1, “Jazzbel” says that “Granary flour is a whole-wheat flour with added malt wheat flakes.” Is this a valid definition? And what are malt wheat flakes? And, pray tell, what means “AFAIK”? - Your readers rave about the taste of some breads in Germany. Do you know, what is the secret ingredient? I know substantially nothing, so anything that anyone can tell me will be useful. Thanks - Frank Brewster. --------------- MESSAGE bread-bakers.v099.n062.10 --------------- From: JanTink@aol.com Subject: Re: bread machine vs. by hand Date: Sun, 21 Nov 1999 20:35:22 EST I have a bread machine, sadly idle for this long while, but I mean to get cranking on using it again. I used to make bread by hand and when the first machines came out, I thought, NOT ME! I *like* kneading dough! I enjoy it! Problem was, my kitchen is so small and the counter space available for kneading (or for supporting a Kitchen-Aid mixer, long a desired item) is non-existant without rearranging the whole kitchen. I kept buying yeast with good intentions of using it, only to have it expire in the refrigerator, unused. So in 1993, I decided that a bread machine would make a good birthday present for me, and DH went out and got one. Now I have bread whenever I want it without rearranging my kitchen. It's just as well, with the advent of three children since 1994, I don't have the opportunity to fiddle with dough! I have a hard enough time remembering to get the ingredients into the machine to have it ready in time for dinner! I have made rolls, pizza crust, focaccia, breads of all sorts, cinnamon rolls, bread sticks, pita bread, hamburger and hot dog buns with my machine. I hear it also makes great mashed potatoes (check out Plugged In by Lora Brody), which I intend to test one of these days! Janine --------------- MESSAGE bread-bakers.v099.n062.11 --------------- From: Clarissa Subject: LaCloche Date: 22 Nov 99 08:20:15 EST I have had my LaCloche for almost 5 years and love it! I also bought the long one for french loaves. They make a wonderful crusty loaf, much better than when putting a pan of water in the oven for steam etc. If you get one I don't think you'll be disappointed. Do put it on your Christmas list. ____________________________________________________________________ Get your own FREE, personal Netscape WebMail account today at http://webmail.netscape.com. --------------- MESSAGE bread-bakers.v099.n062.12 --------------- From: Robin91783@aol.com Subject: Re: Digest bread-bakers.v099.n061 Date: Tue, 23 Nov 1999 05:48:12 EST I love the list, I think it's _great_! I got a question that somebody out there may know the answer to - is there a sourdough recipe for the dough that can be made in the bread machine? it may be my imagination, but the doughs I make in the bread machine (I take them out & finish by hand) seem to rise better & have a better crumb. I know it doesn't make sense, cos I have a KitchenAid mixer, but it just seems to... well, thanks to everybody for any help you can give me. Robin --------------- MESSAGE bread-bakers.v099.n062.13 --------------- From: "Spiffy01" Subject: Sourdough affecting bread pan coating? Date: Tue, 23 Nov 1999 08:39:19 -0700 Hello everyone, this is my first time posting. I have a Regal breadmaker (two years old) and bake sourdough in it quite often. However, lately I find the bread has been sticking at the bottom after baking is completed and it is a struggle to get the bread out. I then noticed that the (non-stick) surface at the bottom of the bread pan appears to be worn away. Could this be the result of contact between the sourdough mixture and the metal of the pan? Has anyone else had this problem? Also, where can I purchase a replacement bread pan? Thank you. -Jen. --------------- MESSAGE bread-bakers.v099.n062.14 --------------- From: "Mark Piper" Subject: the Bread Bakers List/Reggie Dwork Date: Tue, 23 Nov 1999 13:34:29 -0600 I picked up your name in Peter Reinhart's terrific book Crust & Crumb. I'm a novice baker and have been tackling french bread with mixed results. Here's my problem .. I don't seem to be getting a good bloom on my loaves. I wonder if I'm proofing them too long before baking. I also tried this with preferment dough and over night retarding. In this case the loaf was still quite chilled and had risen about one third when I placed it in the oven. Sincerely Mark Piper --------------- MESSAGE bread-bakers.v099.n062.15 --------------- From: Ewdeitz@aol.com Subject: Cookbooks Date: Tue, 23 Nov 1999 10:02:13 EST I am a new user of a bread machine and would like to have suggestions as to the best bread-machine cookbooks to get, as a supplement to the instruction manual that came with the machine. Thanks. Esther --------------- MESSAGE bread-bakers.v099.n062.16 --------------- From: gunter petersen Subject: dinkel fluor Date: Fri, 26 Nov 1999 15:59:04 -0800 somebody asked in the digest what dinkel flour was. here is the answer Dinkel flourin English is Spelt flour (triticum spelta) and it belongs to the wheat family. To get more information an this flour go to www.purityfoods.com --------------- MESSAGE bread-bakers.v099.n062.17 --------------- From: "J. Mathew" Subject: panettone / pandoro Date: Tue, 23 Nov 1999 04:59:56 -0600 Someone on the list recently asked about recipes for panettone, and I'm very interested in that, as well. I'd also like to ask the list members what the difference is between panettone and pandoro? I read somewhere recently that it's very similar except for the amount of fruit, but that didn't really clarify the issue for me. I'd love to see recipes for both of them here on the list and try them out for myself. Thanks in advance, Joan -- Reply via email to joanm@bigfoot.com --------------- MESSAGE bread-bakers.v099.n062.18 --------------- From: "bryzer roberts" Subject: Aussie Baker Date: Thu, 25 Nov 1999 21:30:31 GMT Hi, I'm Bryan from Australia and have only recently signed up on the list. I think this is a fantastic idea and a good way to meet other bakers from all over the world to swap recipes and ideas. I am currently doing my last year in my apprenticeship and hope to travel overseas after I have finished. I was just wondering whether anyone knows of any bakeries that would employ bakers from overseas like an exchange program so that I can gain some experience working in international bakeries. Any knowledge or help would be much appreciated. Thank you I look forward to hearing from you soon. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v099.n062.19 --------------- From: "Phyllis Tesch" Subject: using KitchenAid for Bread Date: Fri, 26 Nov 1999 16:07:02 -0600 I have been lurking for months. It's a great group. But now I have a question. I recently bought a KA5ss (325 watts, 5 qt bowl) especially to make bread (the bread machine didn't handle the rye bread recipes I was anxious to try). When I mentioned the KA to some friends, someone asked if I would stop using bread flour. The thought was that bread flour is for bread machines and I should use regular all-purpose flour in the KA. It doesn't help that the KA book that came with the machine has bread recipes with all-purpose flour. But the new KA book recipes are almost word for word the same as recipes in a much older book I have for an old KA 4c (1977). In the recent past I made bread in the cuisinart and (infrequently) by hand and always used bread flour. Any thoughts about bread flour vs all-purpose flour? --------------- MESSAGE bread-bakers.v099.n062.20 --------------- From: Lynn E Cragholm Subject: Question Date: Tue, 23 Nov 1999 13:48:28 -0900 I live in Anchorage, Alaska, and recently saw a couple boxes of Matzo Meal on a close-out bargain shelf of products at a food market, available at a give-away price, and bought them but have no idea how the meal is used. Two recipes on the boxes were for pancakes and matzo balls. Surely there are other ways to use the meal, too. In bread, I assume? I scanned my cookbooks but have not found any recipes calling for the Matzo Meal that is said on the box to be Kosher for Passover. I like to experiment with various flours and make different breads, so desire to learn how to use my bargain acquisition. Thank you for any and all help. Lynn Cragholm lest2@juno.com ___________________________________________________________________ Get the Internet just the way you want it. Free software, free e-mail, and free Internet access for a month! Try Juno Web: http://dl.www.juno.com/dynoget/tagj. --------------- MESSAGE bread-bakers.v099.n062.21 --------------- From: Reggie Dwork Subject: Maple Raisin Bread Date: Fri, 26 Nov 1999 21:04:58 -0800 Haven't made this yet but it sounds like fall to me... * Exported from MasterCook * Maple Raisin Bread Recipe By : galestorm Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Fruits Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 C Milk 2 Tbsp Butter Or Margarine 2 Tbsp Brown Sugar 2 Tbsp Maple Flavoring 1 1/4 Tsp Salt 4 1/2 C Bread Flour 1 1/4 Tsp Yeast 2/3 C Raisins Measure first 7 ingredients into bread pan. Insert pan into chamber and secure. Select: Sweet Bread setting. Select crust. Press start. Add raisins when signal beeps. Time: 3 hrs. 50 mins. >From Black & Decker - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v099.n062.22 --------------- From: Reggie Dwork Subject: Panettone Date: Fri, 26 Nov 1999 21:05:08 -0800 Here is one to try... * Exported from MasterCook * Panettone Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Breads Ethnic Holidays Italian Low Fat Bread-Bakers Mailing List Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 7 Oz Water -- To 9 Oz 1 Tsp Salt 1/4 C Butter Or Margarine 1 Lg Egg 1 1/2 Tsp Vanilla Extract 1 1/4 Tsp Almond Extract 3 3/4 C Bread Flour 1/2 C Sugar 3 Tbsp Dry Milk 2 Tsp Active Dry Yeast 3/4 C Raisins 1/2 C Candied Orange Peel Measure into bread pan. Select sweet setting. Add raisins and orange peel slowly at fruit/nut signal. I probably should have said with each recipe I posted that I got it from the Regal Kitchen Pro Collection cookbook that came with my bread machine. Must give credit where credit is due, especially when there is a copyright involved. By Michael Strosahl@tiptontel.com - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2430 --------------- END bread-bakers.v099.n062 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved