Date: Sat, 18 Mar 2000 00:53:29 -0800 (PST) -------------- BEGIN bread-bakers.v100.n027 -------------- 001 - "L. Hyson" Subject: creme fraiche Date: Sat, 11 Mar 2000 21:39:46 -0500 For Lynne E. Cragholm - forgot to mention Fresh Fields is part of the Whole Foods chain. --------------- MESSAGE bread-bakers.v100.n027.2 --------------- From: "Cindy" Subject: all about sourdough Date: Sun, 12 Mar 2000 00:21:56 -0600 For those of us still wondering about the mysteries of sourdough, this site looks helpful. www.angelfire.com/ab/bethsbread/FrontPage.html Cindy --------------- MESSAGE bread-bakers.v100.n027.3 --------------- From: Barbara Moore <103413.3166@compuserve.com> Subject: Recipe Wanted Date: Sun, 12 Mar 2000 16:31:09 -0500 Is anyone out there familar with Schlotzky's Deli (sandwich shop chain)? I just had a really good Mediterranean pizza made on a "herbed sourdough crust". This was almost like a French bread, holey and light on the inside, not tough like so many sourdoughs. If anyone knows anything about this bread-like crust, I'd sure like the recipe to make it at home. Thanks Barbara --------------- MESSAGE bread-bakers.v100.n027.4 --------------- From: "Amy A. Smereck" Subject: Sourdough in ABM Date: Wed, 15 Mar 2000 16:05:43 +0000 Anyone have a good recipe to start a starter?? AND any recipes for using a sourdough starter in an ABM? Thanks in advance, Maureen I recently checked out of the library a book called Rustic Bread from your Bread Machine by Butts and someone else. It had directions for incubating a starter in the ABM and, I think, starting one. Plus recipes using starters, most in dough mode to be shaped into artisan-type loaves. I didn't get to try the recipes, because I had a baby the day the book was due. Hopefully I will bake again some day. The recipes here sound wonderful. Amy --------------- MESSAGE bread-bakers.v100.n027.5 --------------- From: Natalie Frankel Subject: Re: Digest daily-bread.v100.n053 Date: Mon, 13 Mar 2000 19:56:02 -0600 M & K Andrew asked for places to find "good things" in Sacramento. I was just at Trader Joe's in Sacramento, the BEST place to shop for lots of good things. You'll find King Arthur flour there at excellent prices. My favorite, white whole wheat flour, is less there than in the King Arthur catalogue (which also adds on shipping charges). I didn't notice bread flour because I wasn't looking for it, but I bet they have it. (Not sure about SAF yeast that you're looking for. Sorry.) Enjoy your visit to Trader Joe's if you get a chance to go! Natalie in Milwaukee --------------- MESSAGE bread-bakers.v100.n027.6 --------------- From: Tower Family Subject: Breadman Bread Machine Date: Sat, 11 Mar 2000 14:59:40 -0500 Greg & Heather Reseck want to know about the Ultimate Bread machine. I have one and I've had it for about 2 years now and I love it. I don't bake my bread in it very often as I like to make it in the oven instead. The breads come out great when I do bake in it. I have never programed it for over night but you can program it for everything. When people talk about their machines walking all over the counter I have to laugh because I've never had that happen to me. I've made heavy breads and all kinds and I love it. I also have a Kitchenaid mixer but it doesn't do as well as my Breadman. I'd recommend it highly. I also love this site for I get great recipes. Thanks to all, Debbie Tower --------------- MESSAGE bread-bakers.v100.n027.7 --------------- From: Joni Repasch Subject: Bread Dough Enhancers & Sweet Milk Scones Date: Mon, 13 Mar 2000 12:27:07 -0500 I'd like the digest to know that I have experimented with Bev Carney's "Kathy G's Dough Magic for several recipes and thought it was terrific. This past week I used it in a spelt flour bread recipe and the King Arthur's Flour recipe for Granary Bread. In the latter case I added vital wheat gluten. Both breads came out nicely. Tonight I tried Kathy Engel's Sweet Milk Scone Recipe. Dinner was a pot roast and I often prepare buttermilk biscuits with this dish. What a nice change: the scones came out very beautifully and requiring much less fat than most scone recipes. Skim milk in place of whole milk did just fine. Thanks to both Bev and Kathy for their submissions to the digest. Joni Repasch --------------- MESSAGE bread-bakers.v100.n027.8 --------------- From: Kejah@aol.com Subject: Sourdough starter Date: Sun, 12 Mar 2000 17:34:37 EST Maureen asked for a recipe for a sourdough starter. Here's the one I used: 3/4 cup plain (preferably homemade) yogurt* 1/2 cup water 1 1/2 C 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. I usually feed it with 2/3 C water and 1 cup flour. *Making homemade yogurt is really easy and fun, especially if you have a microwave oven so you can heat the milk that way instead of standing over the stove stirring it. Homemade yogurt is much better than "store-bought." It's so good that I actually prefer it plain! Kris --------------- MESSAGE bread-bakers.v100.n027.9 --------------- From: Bill Proctor Subject: Sourdough Starter not sour Date: Mon, 13 Mar 2000 15:27:34 -0800 Lynne; I have a couple of suggestions to create a more sour tasting bread. One is to use more starter in the dough than the recipe calls for(be sure to decrease the water proportionally). The second method is the one I prefer. I allow the sponge to "work" for at least 12 and as many as 24 hours. This increases the sourness. You can also let the dough work for 12 to 16 hours. I once let the total working time extend to 3 days and boy was the bread ever sour. Good luck, Bill I've got a wonderful smelling sourdough starter.....started. It looks great.....smells so sour doughy....I get all excited about using it after keeping my little pet going for 3 weeks. Then my bread and rolls I've tried to make don't taste like sourdough at all. They taste almost like regular bread. Any suggestions? Regards, Lynne --------------- MESSAGE bread-bakers.v100.n027.10 --------------- From: Andie Paysinger Subject: cornmeal/flour shakers Date: Sat, 11 Mar 2000 14:37:07 -0800 Mary B said she used an empty spice jar for shaking cornmeal, flour, etc. I use quart jars topped with mesh lids I got in a health food store for sprouting jars. the mesh is fairly fine, just the right size to insure an even dusting of flour. I also have a jar with rice flour which I sprinkle on top of some breads just before baking. a pint jar with same top holds powdered sugar - another one holds a cinnamon/sugar mixture I use in baking (and sprinkling on apples for pies and tarts, etc.) for storage, I cover the jar tops with Saran wrap secured with a rubber band. -- 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.v100.n027.11 --------------- From: Lynn E Cragholm Subject: Zo versus Breadman Ultimate Date: Sat, 11 Mar 2000 11:11:51 -0900 I chuckled when reading two explanations that the Zo formerly made in Japan now was being manufactured in China, and a third person explained that it formerly was made in China and now was being manufactured in Japan. What I know for certain is that, after deciding to purchase a Zo, I was informed by King Arthur that it no longer was available at that source. The Breadman Ultimate features then were described to me, I bought it, and am glad I did. I use it an average of three times a week and loudly praise this wonderful bread machine. I like it so much that I ordered another as a Valentine's Day gift for my daughter. Lynn Cragholm ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n027.12 --------------- From: "Scullery Maid" Subject: Do you knead with food processor? Date: Wed, 15 Mar 2000 12:39:36 CST I appreciated Gloria Martin's instructions for kneading dough in a Cuisinart. I'm thinking of buying a new food processor, and I'd like to hear what brands and models others have used successfully for kneading dough. I had a Cuisinart, and several times the main stem swelled up and it cost a lot to repair. Ten years ago I switched to a KitchenAid food processor, which I love. Problem is, I've broken so many plastic dough blades that they've cost me more that the price of the machine (no joke). I don't know why the blades keep breaking -- I use tried and true recipes. The new KA processor looks powerful and easy to clean, and I prefer its simple chute. I make only one loaf at a time, so big capacity is not a factor, although I hear that both sizes of KA can handle only 3 cups flour at a time. Hope to hear from all of you with pros and cons. Thanks a lot. Mary B. ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n027.13 --------------- From: Pauline Lee Subject: Breadman Date: Sat, 11 Mar 2000 11:56:31 -0400 > ------------- MESSAGE bread-bakers.v100.n024.12 --------------- From: "Greg and Heather Reseck" Subject: Zojurishi vs. Breadman Date: Sat, 4 Mar 2000 21:13:26 -0800 They [KA] convinced me to buy the Breadman Ultimate. Has anyone else tried it? I had exactly the same experience. Before I ordered the Breadman, I checked Consumer Reports - report is a few years old - and found that the Breadman model available then was rated well. The only negative comment indicated that it was "noisy". The Zo was not on the list. I called KA and received the same information that you did. I was assured that the current Breadman is not noisy. I ordered it, and I have used it to make several recipes, many of which were trial-and-error (sometimes liberal) adaptations of printed recipes. Every single loaf has turned out fine. I couldn't be more satisfied, and I heartily recommend this machine without any reservation. Noisy? It makes virtually no sound at all. (At the time I purchased the Breadman, KA offered a free juicer machine with the bread machine - a nice bonus) Ellen Lee --------------- MESSAGE bread-bakers.v100.n027.14 --------------- From: CLRob99@aol.com Subject: Re: Sourdough not sour Date: Mon, 13 Mar 2000 10:44:42 EST If the starter smells sour but the products you bake with it don't, there are a couple of possibilities I can think of. One, you have to allow sourdough PLENTY of time. A long slow proof and then a long slow rise before your final shaping into loaves or rolls is imperative. Two, don't add commercial yeast! I've seen many recipes for "sourdough" both in books and on the Internet that call for added yeast, particularly for recipes trying to adapt sourdough to bread machines. When you add a domestic yeast to a wild sourdough yeast, the more aggressive commercial yeast will almost certainly overwhelm your "wild child" and there goes your sourdough flavor. Char > From: qoe@sna.com > Subject: sourdough starter is not sour! > Date: Mon, 06 Mar 2000 22:43:49 -0800 > > > I've got a wonderful smelling sourdough starter.....started. It looks > great.....smells so sour doughy....I get all excited about using it after > keeping my little pet going for 3 weeks. Then my bread and rolls I've > tried to make don't taste like sourdough at all. They taste almost like > regular bread. Any suggestions? > > Regards, --------------- MESSAGE bread-bakers.v100.n027.15 --------------- From: Lynn E Cragholm Subject: Spelt Flour Recipes Date: Mon, 13 Mar 2000 20:39:05 -0900 In response to the reader asking for recipes using spelt flour, three appear in a book entitled "Whole Grain Breads by Machine or Hand," written by Beatrice Ojakangas. Some may remember this book being offered to bread bakers not too long ago by permission of Reggie Dwork who said it was a good book. I ordered a copy and am enthralled with the variety of recipes it contains. This one bread book fast is becoming my favorite. Chapter Nine discusses nonwheat breads and describes 13 nonwheat flours that may successfully be used in bread baking. The four bread recipes that follow are for (1) a brown rice, spelt, pecan, and raisin bread, (2) a buckwheat and spelt bread, (3) an oatmeal and spelt bread, and (4) a kamut bread. All are good choices for the reader wanting to make bread for a friend who is wheat intolerant. A copy of the book may be obtained by contacting Beatrice via E-mail: bojakan@cpinternet.com or via internet www.beatrice-ojakangas.com Happy, delicious baking is guaranteed with this book. Lynn Cragholm ________________________________________________________________ YOU'RE PAYING TOO MUCH FOR THE INTERNET! Juno now offers FREE Internet Access! Try it today - there's no risk! For your FREE software, visit: http://dl.www.juno.com/get/tagj. --------------- MESSAGE bread-bakers.v100.n027.16 --------------- From: CLRob99@aol.com Subject: Re: Ed Wood and Sourdough care Date: Mon, 13 Mar 2000 11:04:24 EST Unfortunately Ed's book doesn't come WITH the starter, so the additional purchase considerably adds to your initial investment - still a good buy for a rewarding hobby though! The pamphlet that comes with his starters is pretty bare bones if you've never done sourdough before. An excellent Internet site was mentioned recently on the daily bread list. I went there and the sourdough section should be VERY helpful if you don't have Ed's or another book, and maybe even if you do: http://www.angelfire.com/ab/bethsbread/FrontPage.html The www.breadrecipe.com site's section on sourdough is definitely not for purists. It seems like every recipe there calls for adding commercial yeast to your sourdough product, a practice I find pointless - a waste of starter! Char > Subject: Ed Wood and sourdough care > Date: Mon, 6 Mar 2000 09:26:15 -0500 > > > > > Bill Proctor states that Ed Wood's book (World Sourdoughs from Antiquity) > gives > no direction about how to care for a culture. I would certainly dispute > that! > I have the book and 2 of Ed's cultures (Yukon and Red Sea) and being highly > inexperienced with sourdough, have relied *entirely* on the book for telling > me > how to take care of my cultures. Perhaps there was an earlier edition of > the > book Bill saw that possibly didn't have this information, but the edition I > have, bought sometime within the last 12 months, has ample guidance for a > novice > like me. > > Paige Everhart > Rochester, NY --------------- MESSAGE bread-bakers.v100.n027.17 --------------- From: Paneolio@aol.com Subject: Breadman 2200C technical update Date: Sat, 11 Mar 2000 07:51:38 EST Hi, I just read the posting on the Breadman Tr2200C. The discussion about it's programability is fairly accurate but doesn't cover the full picture of how extensible (baguette joke!) it's programming truly is. Not only can you custom program 5 bread programs for your favorite recipes, there are 5 blank programs in memory that you can save/erase, You can ADJUST EVERY SINGLE Bread program the machine has to accomodate your flour, altitude and the weather! For example, just select white bread and the loaf and crust color. Instead of pushing start, press Program time and temp. The entire screen changes and you can scroll thru each stage of the baking process and fine tune and adjust times for each mixing, cancel out a punch down if you want, or if it's really humid out and you're wary of overproofing, you can reduce the proofing times. You can save this info or erase it and go back to the original program after you're done baking ..You can't erase the original programming..don't worry.. You can use the fully random pause and take out the dough, shape it, fill it, etc and put it back in the pan (even remove the blade so you don't have that big hole in the bottom) and bake it off... Zo is a truly fine machine...but they don't seem to update the program capabilites of their machines and after all breadmachines are driven by chips (IC) and look how fast the PC market changes... One thing i learned in baking school is that you can take the same brand of flour from a major mass consumer brand and the flour you buy in california and the flour you get in Conneticut will not be the same, so don't get frustrated just get a machine wether it's Zo or Breadman that you can program...! A bientot! --------------- MESSAGE bread-bakers.v100.n027.18 --------------- From: Frank.Yuhasz@pentairpump.com Subject: Sourdough starter Date: Sat, 11 Mar 2000 19:17:49 -0500 Here are some comments for Maureen, who asked about sourdough in a bread machine, and Lynne, who lamented that her new starter isn't very sour. Sourdough is made with a much more slack dough compared to straight yeast dough, with very long and cool rising periods to develop flavor. It must also be handled very gently, with minimal degassing when shaping, so that one ends up with an open and irregular crumb structure. In addition, it must be slashed with a lame, and baked in a hot oven, generally with a cast iron skillet of boiling water below the loaves. (This adds steam to mimic a commercial steam-injected bakery oven, to develop the right crust.) I would suggest Crust and Crumb, by Peter Reinhart, as a good reference book. All of these characteristics are pretty much out of sync with a bread machine. A wet dough will likely fall in the bread machine, and the proofing period is too warm and too short to be of much use in developing flavor in the finished loaves. I have found that sourdough is best made entirely by hand, as good things come to those who wait. (I have been using and replenishing a starter for over 3 years, given to me by a friend who was trained in Germany as a chef, and has since moved back to Europe, so I cannot give you any specifics of the ingredients of my very active starter.) It does take some time to build sourdough, but it is time that you may spend doing other things, and only intermittently playing with dough. As for sourness, sourdough isn't necessarily sour, unless one is making it in San Francisco, or using additives to impart a sour flavor. The local wild yeast in your kitchen will color the flavor of the starter, so even if one began with a starter than was made in San Francisco, over time and replenishing it would change as the local yeast overtakes the original wild yeast. The sourdough does give a certain texture to the crumb of the loaves, so that it is moist, even without any fat in the dough. Happy Baking! Carolyn --------------- MESSAGE bread-bakers.v100.n027.19 --------------- From: "L. Hyson" Subject: creme fraiche Date: Sat, 11 Mar 2000 21:20:09 -0500 For Lynne E. Cragholm - I have several recipes for creme fraiche which I am posting below. Looking thru my file forced me to finally discipline myself and get rid of those that didn't seem right. I can purchase creme fraiche at Wellspring's Grocery in Raleigh, NC and if you have a Whole Foods or Bread and Circus they probably would have it. These recipes are ones I have used and can't decide which I like best - someday I will make that decision. Would really appreciate your input. This is an old one from the NY Times which I lived in NYC and comes from Paula Wolfert who also uses a freeze-dried starter called Solait. At least she did when the recipe was printed - don't know if they make it any more. Creme Fraiche #1 1 cup heavy cream at room temperature 2 tablespoons buttermilk or Solait creme fraiche starter Combine cream with buttermilk or starter. Put into a clean, warmed thermos or glass jar. Cover tightly and keep in a warm place for 6 to 8 hours. If using creme fraiche starter, keep covered for 24 hours. When mixture has jelled andis almost firm, refrigerate. It will solidfy further in the fridge. Will keep for a month if made with the Solait and for 10 days with the buttermilk. Creme Fraiche #2 1/2 pint commercial sour cream 1 pint heavy cream Turn the sour cream into a saucepan and gradually stire in the heavy cream to make a smooth blend. Heat gently to take off the chill (not over 85F) and pour into a container. Set it ut at around 75F for 6 to 8 hours or overnight, until the cream has thickened. Stir up, cover and refrigerate. When supply is almost exhausted, simply blend in more heavy cream and repeat the process. Creme Fraiche #3 - from Food & Wine from the year one 2 cups heavy cream 1/3 cup buttermilk Combine in a saucepan and heat until warm (just under 100F) Do not let get hot. Pour into a plastic or glass container. Place container, covered, in a basin of warm (100F) water. Allow to stand for 12 to 36 hours or until thick. Every now and then replace water to keep it warm Refrigerate for up to a week. The most important thing: do NOT use ultrapasteurized heavy cream. Louise Hyson --------------- MESSAGE bread-bakers.v100.n027.20 --------------- From: "Sue & Sam" Subject: A great loaf of challah Date: Wed, 15 Mar 2000 19:05:10 -0500 MY Challah Biga: 1/2 cup of water (preferably bottled) , 1/8 tsp yeast and enough ap flour to make a thick paste. Let sit covered - in or out of the refrigerator. I think that leaving it out gives it a bit of a flavor). Next day, add some more water and flour, and do this once again the following day. You have a yeast that is raring to go at that point. I used two cups of the biga. (This will make three nice loaves) 2 1/2 cups water - bopttled water seems to be the best 4 tsp yeast 5 eggs 2 tbsp honey 2 tsp diastatic malt (just trying it - seems to do nicely) 4 tbsp applesauce 1 cup rye flour 4 cups bread flour 1 tbsp salt enough white flour to thicken the dough and knead it for 10 minutes Put kneaded dough in oiled bowl. I cover that with a damp towel and saran wrap. Let it rise until it is doubled (a 1/2 inch finger imprint in the dough remains at this point). When it is doubled, knead it for another minute or two and divide into three portions. I have gotten lazy when it comes to braiding challah, so I have simply put it in bread pans - or take my dough, cut it in thirds and then place those three pieces into the bread pan. Cover, and let rise until doubled - again with the finger imprint test. When it is risen, paint the top with an egg wash ( 1 egg + 2 tbsp water - mixed) and then you can sprinkle the top with poppy or sesame seeds - or simply leave as it is. Have a preheated oven 400 degrees. Put the bread in on a rack and after 10 minutes turn the heat down to 375. I let this go for another 20 minutes, remove from the pan, and remove the loaf from the pan, giving another coat of the egg wash - and put this loaf on my stone which has been in the oven the whole time and is well heated. Don't put the pans directly on the stone initially or they will prevent the stone from getting as hot as it should. After the loaves are recoated and placed on the stone, give them another 10-12 minutes. They are done when the loaf sounds hollow as you tap the bottom of it. If you don't have a stone, just leave the loaf in the pan. I use PAM or my own type PAM (lecithin liquid 1/2 cup and olive oil 1 cup in a jar) on the inside of the pan before putting the dough in. Then the loaf pops out very nicely. Let cool on a rack. For fancier challah you can add some vanilla, more honey or sugar, raisins that have been plumped. --------------- MESSAGE bread-bakers.v100.n027.21 --------------- From: "J.J. Sommerville" Subject: Last of the Cooking Light Bread Recipes. Date: Thu, 16 Mar 2000 18:05:28 -0500 * Exported from MasterCook * Oatmeal-Raisin Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 c bread flour -- divided 1/2 c oat flour 1 c warm water -- 100 to 110 F 1 pkg dry yeast 1/2 c regular oats 3/4 c boiling water 1 c raisins 3 tbsps honey 1/2 tsp ground cinnamon 2 tbsps barley flour 2 tsps salt 1 tsp cider vinegar cooking spray Lightly spoon bread and oat flours into dry measuring cups; level with a knife. Combine 3/4 cup bread flour, warm water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. Combine oats and boiling water in a small bowl. Stir in raisins, honey, and cinnamon; cool. Set aside. Add 2 1/2 cups bread flour, oat flour, barley flour, salt and vinegar to yeast mixture. Add oatmeal mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 10 minutes); add enough of remaining bread flour, 1 tbsp at a time, to prevent dough from sticking to hands. Shape into 2 (9-inch) oval loaves. Make 3 parallel cuts 1/4-inch deep across tops of loaves on a baking sheet coated with cooking spray. Spray tops with cooking spray. Cover and let rise in a warm place (85 F), free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375 F. Uncover dough. Bake at 375 for 30 minutes or until the loaves sound hollow when tapped. Remove from baking sheet; cool on a wire rack. Description: "Raisins, honey, and a touch of cinnamon make this light-textured bread a perfect choice for breakfast." Source: "Cooking Light, Jan/Feb 2000" Yield: "2 loaves" - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 1g Total Fat; (4% calories from fat); 4g Protein; 25g Carbohydrate; 0mg Cholesterol; 180mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- MESSAGE bread-bakers.v100.n027.22 --------------- From: Joni Repasch Subject: Creme Fraiche Recipe Date: Sat, 11 Mar 2000 18:12:08 -0500 This is for Lynn E.Gragholm who requested information on creme fraiche in 100-024. It's my guess that you will not find the best of creme fraiche in this country. In all the years I have been buying it I have seen only one brand, this, despite the different types of stores I've shopped in. However, I am inclosing a recipe you might want to try. Even though this recipe is from a French cookbook the ingredients you will be using are of American origin. I'll bet you anything in the world that the French style of creme fraiche is made from the cream of Guernsey or Jersey cows or the French equivalent. These cows produce a very rich milk, high in butterfat. Although there may be exceptions in the US, most commercial milk is produced from Holsteins. These cows give volumes of milk per cow, but the butterfat is much lower. You might be able to find a richer type of cream sold at some health food stores or coops. If you're really lucky, perhaps you might find a dairy farmer in your rural area that raises a Guernsey or Jersey cow who would be willing to sell you some of his milk. I know, that's a long shot, but it's worth exploring. As you probably know milk purchased from a dairy or small farm is raw. If you trust the farmer to have healthy cows, you're okey, but many consider this a risk not worth taking. For what it's worth, my parents used to have a farm and we would purchase milk by the gallon from our neighbors who sold the milk from their cows to the local dairies. We'd always ask for the milk from their few Guernseys and it made wonderful butter, buttermilk and ice cream. It seemed we get almost 1/2 butterfat to a gallon of milk. No one ever got sick, either. Oh, one more caveat to raw milk. In early spring cows allowed to fend for themselves in the pastures will eat the wild garlic that comes up in March-April. The milk can take on the taste of the garlic and it's not exactly tasty, even for garlic lovers. Hope this recipe is similar to what you're looking for and you're able to find the right creams for your endeavor. Joni Repasch Creme Fraiche 1 cup heavy cream (whipping cream) 1 cup sour cream (full fat) Combine the creams in a ceramic mixing bowl and whisk lightly together. Cover bowl loosely with plastic wrap and leave in a warm place (at warm room temperature is sufficient) (72-75?) overnight for the culture to develop. (In cold weather, this may take up to 24 hours). At the end of the maturing time, the cream mixture will be thick and subtly tart. Transfer the bowl to the refrigerator and chill for at least 4 hours. Creme fraiche will keep in the refrigerator for 2-3 weeks and will continue to develop its delicate tartness as it matures. SOURCE: _La Cuisine: The Complete French Book of French Cooking_, eds: Valerie-Anne Letoile, M. Maine, & M. Peter, Gallery Press, Division of W. H Smith Pubs, Inc, New York, NY. 1985:122 --------------- END bread-bakers.v100.n027 --------------- -------------- BEGIN bread-bakers.v100.n028 -------------- 001 - "Chris Dalrymple" Subject: Cuisinart Pitas Date: Sat, 11 Mar 2000 23:24:41 -0600 Gloria Martin...you read my mind! I tried this recipe for Pita Bread made in the Cuisinart, and the very next morning, read your post...great timing! I had been looking for a good pita recipe, and think I can stop looking now...Mr. Clayton's version is fast, easy and delicious. I do have a question, though...how do you prevent the blade shaft from getting gunked up? I pour the liquids into the workbowl very slowly (while it's running), as instructed in the Cuisinart manual. Any tips? TIA Pita Bread made in the Food Processor From Bernard Clayton's "New Complete Book of Breads" Makes eight 6" pitas; 3.5 grams of fat each (My notes are in parentheses) 2 1/2 cups bread flour, approximately (used 1/2 KA Special for Machines and 1/2 KA white whole wheat) 2 tsp salt 1 T sugar 1 pkg dry yeast (2 tsp instant) 2 T oil, olive oil preferred 1 C hot water; 120-130 degrees Eight 7" squares of aluminum foil (I used baking sheets) Attach the steel blade. Place 1 cup flour and the other dry ingredients in the work bowl. Pulse once or twice to blend the ingredients. Mix the oil with the hot water and pour through the feed tube. Process for 15 seconds. Remove the cover and add flour, 1/2 cup at a time, until the dough forms a ball and rides the blade. With the processor on, knead for 45 seconds. The dough should be soft and perhaps slightly sticky. Use sprinkles of flour to control stickiness. Turn from the bowl and knead by hand for a moment or two to be certain the dough is of the right consistency. Preheat the oven to 500 degrees. Divide the dough into 8 pieces. Roll into balls, cover with a towel or wax paper, and let rest for 20 minutes. (Dough got dry under a towel; when the pitas puffed in the oven, the dry side was thinner than the moist side) With the palm of your hand flatten each ball into a disk. Finish with a rolling pin, flattening the dough into a disk about 6" in diameter and 3/16" thick. (Can have them 6" in diameter OR 3/16" thick; mine were much thinner) Their thinness is more important than making them perfectly round. Irregularity adds charm. Place each round on a prepared piece of foil. Placing the rounds on the foil rather than on a baking sheet or stone allows a softer heat to surround the dough. A direct thrust of heat from a baking sheet would form a crust difficult to puff. (Used baking sheets) Carefully place 2 or 3 of the breads directly on the oven shelf. Bake for about 8 minutes (only 5 minutes), or until they are puffed. Repeat with the remaining disks. Place the pitas under the broiler for 2 minutes if browner crusts are desired. (The pitas were very brown on the top when baked in the middle of the oven) Remove breads from the oven and wrap in a large piece of foil. (Towel) The tops will fall and there will be a pocket in the center. Serve warm or let cool and freeze. Thaw before using. To reheat, stack several in a pile, wrap with foil, and place in a 375-degree oven for 10-15 minutes. --------------- MESSAGE bread-bakers.v100.n028.2 --------------- From: "J.J. Sommerville" Subject: A Few Bread Recipes from Cooking Light Date: Thu, 16 Mar 2000 17:54:05 -0500 I still have 1 more to type up from the Jan/Feb issue. * Exported from MasterCook * Flaxseed Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups whole-wheat flour 1 cup bread flour 1 cup warm water -- (100 to 110) 1 package dry yeast -- (about 2 1/4 teas.) 1/2 cup flax seeds 2 tablespoons flax seeds 3 tablespoons nonfat dry milk 2 tablespoons All-BranŽ Cereal -- shreds of wheat bran cereal 3 tablespoons honey 1 tablespoon molasses 1 teaspoon salt 3 tablespoons bread flour Cooking spray 2 teaspoons cornmeal 1 large egg white -- lightly beaten 1 teaspoon flax seeds Lightly spoon flours into dry measuring cups, and level with a knife. Combine the bread flour, water, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. Place 1/2 cup flaxseed in a spice or coffee grinder, process until finely ground to measure 3/4 cup. Add the ground flaxseed, whole-wheat flour, 2 tablespoons whole flaxseed, and next 5 ingredients (2 tablespoons flaxseed though salt) to the yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 3 tablespoons bread flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Shape dough into a 5-inch round loaf; place onto a baking sheet coated with cooking spray and sprinkled with cornmeal. Brush loaf with egg white; sprinkle with 1 teaspoon flaxseed. Make 3 diagonal cuts 1/4-inch-deep across top of loaf using a sharp knife. Cover and let rise in a warm place (85F) 1 hour or until doubled in size. (Press two fingers into dough. If the indentation remains, the dough has risen enough). Preheat oven to 375. Bake at 375 for 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Description: "This small, dense, round loaf is made with flaxseed, a nutty-flavored grain that is rich in heart-healthy omega-3 fats. Slice some thick wedges of this hearty bread to go along with soup or stew." Source: "Cooking Light, Jan/Feb 2000" - - - - - - - - - - - - - - - - - - - Per serving: 166 Calories (kcal); 3g Total Fat; (17% calories from fat); 6g Protein; 29g Carbohydrate; trace Cholesterol; 199mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : Flaxseed can be found in health-food stores and some supermarkets. Because it's rich in fat, you'll want to store flaxseed in the refrigerator or freezer. It will stay fresh for up to 6 months. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fruit-And-Nut Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 c hazelnuts 2 1/2 c all-purpose flour -- divided 2 c whole-wheat flour 1 1/2 c warm water -- 100 to 110 F 1 pkg dry yeast 1 c dried mixed fruit -- coarsely chopped 1/3 c packed brown sugar 2 tbsps vegetable oil 1 tsp salt 1 lg egg -- beaten 1/2 c seedless red grapes cooking spray 2 tsps vegetable oil 1 tbsp sunflower seeds Preheat oven to 350. Place hazelnuts on a baking sheet. Bake nuts at 350 for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Chop nuts. Lightly spoon flours into dry measuring cups; level with a knife. Combine 1 cup of all-purpose flour, warm water, and yeast in a large bowl, and stir well with a whisk. Cover and let stand at room temperature 1 hour. Add the hazelnuts, 1 cup all-purpose flour, whole-wheat flour, dried fruit, sugar, 2 tbsp oil, salt, and egg to yeast mixture, and stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic (about 5 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Arrange grapes over dough, gently knead on a lightly floured surface 4 to 5 times or just until grapes are incorporated into dough. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Brush dough with 2 tsp oil. Sprinkle surface of dough with sunflower kernels, gently pressing kernels into dough. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375. Uncover dough. Bake at 375 for 35 minutes or until the loaf sounds hollow when tapped. Remove loaf from baking sheet; cool on a wire rack. Description: "This light-textured bread is inspired by an organic harvest bread baked at Bio Andreas on Andreasplatz, a lovely square in Basel's historic district." Source: "Cooking Light Jan/Feb 2000" - - - - - - - - - - - - - - - - - - - Per serving: 3527 Calories (kcal); 112g Total Fat; (27% calories from fat); 90g Protein; 569g Carbohydrate; 187mg Cholesterol; 2270mg Sodium Food Exchanges: 28 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 4 1/2 Fruit; 20 1/2 Fat; 5 Other Carbohydrates NOTES : Whole red grapes are knead into the dough just before it is allowed to rise. We've replaced the chestnuts with easier-to-find hazelnuts Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Two Seed Potato Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c whole wheat flour 1 1/2 c bread flour -- divided 2 c water 3/4 c baking potato -- peeled and diced 1 pkg dry yeast 3 tbsps honey 1 tbsp vegetable oil 1 tsp salt cooking spray 1 lg egg white 1 tbsp pumpkin seeds, roasted -- unsalted 1 tbsp sunflower seeds Lightly spoon flours into dry measuring cups; level with a knife. Combine water and potato in a saucepan; bring to a boil. Cook for 15 minutes or until tender. Place mixture into a blender; process until smooth. Reserve 1 1/2 cups potato liquid; discard the remaining potato liquid. Cool the potato liquid to warm (100 to 110). Combine 1 cup bread flour, potato liquid, and yeast in a large bowl. Cover and let stand at room temperature 1 hour. Add whole-wheat flour, honey, oil and salt to yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining bread flour, 1 tbsp at a time to prevent the dough from sticking to hands (the dough will feel tacky). Place dough into a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375 F. Uncover dough; brush with egg white over loaf. Sprinkle dough with pumpkin seeds and sunflower seeds. Bake at 375 F for 30 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack. Description: "Although it doesn't rise as tall as traditional American sandwich breads, this dense, flat-topped loaf is perfect for that lunchtime favorite." Source: "Cooking Light Jan/Feb 2000" - - - - - - - - - - - - - - - - - - - Per serving: 172 Calories (kcal); 2g Total Fat; (11% calories from fat); 6g Protein; 34g Carbohydrate; 0mg Cholesterol; 186mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Wheat Berry-And-Walnut Bread Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 c whole wheat flour -- divided 1/2 c rye flour 1/4 c all-purpose flour 1 1/2 c 1% low-fat milk -- warmed (100-110 degrees) 2 tbsps all-BranŽ Cereal 1 pkg dry yeast 1/2 c water 2 tbsps uncooked wheat berries 6 tbsps chopped walnuts -- divided 3 tbsps honey 1 tsp salt cooking spray 1 tsp vegetable oil Lightly spoon the flours into dry measuring cups; level with a knife. Combine warm milk, 1/2 cup whole-wheat flour, cereal, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour. Combine 1/2 cup water and wheat berries in a small microwave-safe bowl. Microwave at HIGH 1 minute or until mixture boils. Cover and let stand 1 hour. Drain. Add the wheat berries, 2 cups whole-wheat flour, rye flour, 1/2 cup walnuts, honey, and salt to yeast mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of all-purpose flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough on a baking sheet coated with cooking spray. Shape into an 8 inch round loaf. Make a 1/4-inch-deep "X" design in top of dough using a sharp knife. Brush dough with oil, and sprinkle with 2 tablespoons walnuts. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Preheat oven to 375 F. Uncover dough. Bake at 375 for 25 minutes or until loaf sounds hollow when tapped. Remove from baking sheet; cool on a wire rack. Source: "Cooking Light Jan/Feb 2000" - - - - - - - - - - - - - - - - - - - Per serving: 169 Calories (kcal); 4g Total Fat; (17% calories from fat); 6g Protein; 30g Carbohydrate; 1mg Cholesterol; 197mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates NOTES : This dense, round loaf is great for sandwiches or as an accompaniment to a meal, soup or stew. Wheat berries, which can be cooked and eaten as a cereal or softened and added to baked goods, are whole, unprocessed kernals of wheat. Look for them in health-food stores and some supermarkets. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 --------------- END bread-bakers.v100.n028 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved