Date: Sat, 15 Apr 2000 12:23:23 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n033 -------------- 001 - "Patricia & James Fogler" - thanks re. Breadman pan 002 - Elisabeth Keene Subject: thanks re. Breadman pan Date: Sat, 8 Apr 2000 22:04:12 -0500 My goodness, I opened my email today to find 6 responses to my question as to where to locate a new pan for my Breadman machine. I'll have my list next to the phone Monday morning & am looking forward to a new pan soon. Thanks everyone! Patty --------------- MESSAGE bread-bakers.v100.n033.2 --------------- From: Elisabeth Keene Subject: Trinidad Recipes? Date: Sun, 9 Apr 2000 06:07:08 -0700 (PDT) My love is from Trinidad. Does anyone have any real recipes for breads from Trinidad, to help me win his heart? Elisabeth Keene __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n033.3 --------------- From: "Dick Carlton" Subject: Ginger in bread? Date: Sat, 8 Apr 2000 08:36:21 -0700 Not long ago I was looking through a very old cookbook on making bread and noticed that most recipes called for a small amount of ground ginger. I've tried it a couple of times but see no difference in the final product. Does anyone know why it was used in the "old times"? Dick Carlton, Brookings, OR --------------- MESSAGE bread-bakers.v100.n033.4 --------------- From: Lobo Subject: scalding milk question Date: Sat, 08 Apr 2000 10:37:46 -0600 >Frank.Yuhasz@pentairpump.com wrote: >Subject: Scalding Milk >Dick Carlton inquired about the scalding of milk. There is a protease >enzyme in milk, which inhibits yeast activity. Pasteurization does not >render protease inactive. Scalding does deactivate it. What's the difference between pasteurizing and scalding? --------------- MESSAGE bread-bakers.v100.n033.5 --------------- From: Gene Haldas Subject: Caraway Rye Bread Date: Thu, 13 Apr 2000 20:46:16 -0400 The recipe for Caraway Rye a couple weeks ago was great. I too used regular butter milk and did not age the sponge. What I would like to know is where do you get ground caraway seeds? I used an old pepper mill to grind them up but it was a long and tiring process. I suppose a coffee grinder would work well but I don't have one. --------------- MESSAGE bread-bakers.v100.n033.6 --------------- From: Clifford Clark Subject: Greek Isle Bread ?? Date: Sat, 08 Apr 2000 17:42:00 -0700 I have been searching the archives for the Greek Isle Bread that was described in a recent posting. Could someone help me find the recipe? This is my first posting even though I too have been lurking in the background. I have found this list and the King Arthur catalog to be invaluable in my bread making experiments. Thanks for your help, Cliff Orange, CA --------------- MESSAGE bread-bakers.v100.n033.7 --------------- From: "Cindy" Subject: baking newsletters Date: Sun, 9 Apr 2000 00:35:59 -0500 Does anyone (or has anyone) subscribe to King Arthur's "The Baking Sheet" newsletter?? Any comments good or bad about the newsletter? Would you recommend it to others? Anybody a member of Lora Brody's Baking Club & getting her newsletter?? Any comments? Would you recommend it? I'm thinking about joining Lora Brody's because I value her expertise. Thanks to those who care to comment! Cindy Central Texas --------------- MESSAGE bread-bakers.v100.n033.8 --------------- From: "Dick Carlton" Subject: Summer Loaf Date: Thu, 13 Apr 2000 15:38:14 -0700 I just received an answer from Alan S. Brown about parking self-contained RVs on the parking lot at the Portland "U" during the Summer Loaf program. Unfortunately the answer is no so those of us who are going in RVs will have to find other facilities. I hope to find an RV park where I can take a bus downtown to the "U" rather that drive in the traffic. If anyone from that area is aware of such a park I would appreciate hearing from you. Thank you. Dick Carlton, 815 Midland Way, Brookings, OR 97415 --------------- MESSAGE bread-bakers.v100.n033.9 --------------- From: "Dick Carlton" Subject: Summer Loaf Program Date: Tue, 11 Apr 2000 10:12:30 -0700 I sent an email to Michael Zusman asking if provisions have been made for parking self-contained RVs in the university parking lot for those attending subject program. He was not able to answer my question but promised to discuss it with the Farmers Market Board and get back to me with their decision. If their answer is no, then I will seek to find an RV park near to a bus line which runs into the downtown area so we won't have to drive our cars into the downtown traffic. I'll keep you all informed on my findings. --------------- MESSAGE bread-bakers.v100.n033.10 --------------- From: CLRob99@aol.com Subject: Re: Stainless steel Date: Sat, 8 Apr 2000 10:47:58 EDT Regarding stainless steel, several wrote that it's nonreactive, but that's a misconception. It's called "stainless" not because it doesn't react with anything but because the reaction doesn't stain and pit the surface. Unlike glass, stainless DOES allow some chemical transference, even though we don't see visual evidence of it. It may not transfer any elements, or enough of them, to harm sourdough yeasties, however. One experiment in growing a soudough sponge in stainless should tell you whether your bowl will work (some grades may be more rapidly reactive than others). --------------- MESSAGE bread-bakers.v100.n033.11 --------------- From: Richard and Sally Eddy Subject: Question about milk Date: Sat, 08 Apr 2000 11:07:44 -0700 I have noticed lately a lot of discussion about scalding milk before using it. My question is this...my husband and I no longer use milk products and only use soy or rice milk. Am I still supposed to scald these to use them? I went through a bad spell a while back with my bread falling and wasn't sure what the cause was. I had bought some flour out of a bin at the store and so I tried a different one from Bob's Red Mill. I found out that the flour was causing the problem, so I dumped it and bought new in a bag. All flour is not created equal! Thanks for the help, Sally --------------- MESSAGE bread-bakers.v100.n033.12 --------------- From: Andie Paysinger Subject: web site/resource for foodies Date: Sat, 15 Apr 2000 08:55:30 -0700 You might want to check out the following site, this has a ton of resources including a page of "classified" where you list a wanted notice for bakery/or cooking equipment/supplies, list same for sale, etc. http://www.pastrywiz.com/index.html The "Foodservice Classifieds" are on this page : http://www.pastrywiz.com/talk/classified.htm however I had difficulty getting to that page until I registered.(Free) There are even a couple of listings for bakery businesses for sale and several listings for bakery equipment, either all or part. Hobart mixers, etc. -- Andie Paysinger --------------- MESSAGE bread-bakers.v100.n033.13 --------------- From: "Paige Everhart" Subject: "No Need to Knead" book Date: Mon, 10 Apr 2000 11:43:56 -0400 Lynne recommended No Need to Knead by Suzanne Dunaway to Joe and said it wasn't listed in The Baker's Catalogue. The book is in print and readily available; the ISBN is 0786864273. The local outlet of any large bookstore chain (Borders, Barnes & Noble, Waldenbooks, etc.) can order it for you if it's not in stock. Widely available for online ordering too. www.AllDirect.com was the cheapest I saw, but amazon.com, bn.com and a number of others also list it. And don't forget your friendly public library! I find it's a great source for me to "try before I buy" a new cookbook. Paige Everhart Rochester, NY --------------- MESSAGE bread-bakers.v100.n033.14 --------------- From: "Jenny Hensley" Subject: Need advice on Mixers Date: Fri, 14 Apr 2000 13:25:44 -0400 I'm currently shopping for a KA mixer..There are quite of few. I have four in my family, and I do a lot of baking...BUT not large amounts..ie not more than 5-6 cups flour..I notice they have the regular ones that the bowl fits in the base and the head tilts , then they have newer ones that the bowl connects and gets moved up and down on the machine. I do a lot of bread making and dough in my Bread machine now, but I bake loads of cookies, cakes, etc. Anyone have recommendations..I don't want to OVERSPEND on a product that I may not use the features on, and the 300 watt seems to look good right now, but I'd like some advice. Thanks, Jenny --------------- MESSAGE bread-bakers.v100.n033.15 --------------- From: Jim Higgins Subject: sourdough question Date: Mon, 10 Apr 2000 06:21:54 -0700 (PDT) Hi all: I'm new to the list. So far, it's great I have a question about sourdough starters. Someone gave me a batch of starter from the Acme Bakery in San Francisco. How do I take care of it? How do i replenish it, etc? I've done a lot of baking but nothing with sourdough. Thanks for the help. Jim ===== Jim It is better to remain silent and be thought a fool than to open one's mouth and remove all doubt. A. Lincoln For every complex problem there is a simple answer, and it's wrong. H. L. Mencken __________________________________________________ Do You Yahoo!? Talk to your friends online with Yahoo! Messenger. http://im.yahoo.com --------------- MESSAGE bread-bakers.v100.n033.16 --------------- From: Ruth Warren Subject: re:v100 no.31 Date: Sat, 8 Apr 2000 12:05:31 -0500 Carolina Rice is in Lacalamita's "Ultimate Bread Machine Cookbook" and I'm sure it is on line somewhere. I found it there once upon a time. *************** according to Red Star and Fleishmann 1 packet of yeast is 1 1/4 teaspoons of yeast. *************** Tho it's not in this issue, someone again asked for recipes I use to make my bread mixes. I just get a cookbook out and leaf thru til the spirit moooves me--I have over 20 bread machine cookbooks, the besat are the Rehberg and Conway "magic" books http://breadmachinemagic.com and The Electric Bread ones , most reliable. Also "Ultimate" If you want your recipe online there are sites out there galore--I have so many in favorites and also in my old bookmarks from Netscape that I transferred over. http://www.kitchenlink.com is the site of recipes, just go to the ABM section. ruth ************************************************************ Visit me on the web at http://www.geocities.com/Heartland/Acres/8785 ************************************************************ --------------- MESSAGE bread-bakers.v100.n033.17 --------------- From: Yvonne58@aol.com Subject: Question about crumb Date: Sun, 9 Apr 2000 23:14:56 EDT Hello, all. I usually lurk, but I have a question today :^) I recently purchased a Breadman Ultimate, and have been trying the recipes included for french bread. On my last loaf, I tweaked the sugar & salt measurements a bit, as I have a hard time actually putting sugar in something called french bread, and I prefer a bit saltier flavor. I decreased the sugar by approx. 1/2 tsp, and increased the salt by a little less than that. My loaf turned out seemingly fine, but the crumb is weaker than that of a loaf made strictly according to recipe. I could spread butter easily on the "as per recipe" bread when toasted, but broke through the slice of the tweaked bread. The tweaked bread also crumbled much more easily. My question is, why? I'm curious to know, as I'm used to making bread by hand according to Elizabeth David's recipe, and have tweaked that in several different ways with great success for the most part. Is it the recipe, or the machine? I want to try Ms. David's recipe in the machine and see what happens... Also, does anyone else have trouble with part of the ingredients not getting mixed in when using the horizontal breadpan in the Breadman? Thanks for all your help! Yvonne --------------- MESSAGE bread-bakers.v100.n033.18 --------------- From: Joy0fCooking@aol.com Subject: English Muffin Loaves Date: Sat, 8 Apr 2000 13:57:05 EDT MC-Formatted and Posted by: Katie * Exported from MasterCook * English Muffin Loaves Recipe By :The American Cancer Society's Healthy Eating Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 to 4 cups all-purpose flour -- divided 2 packages dry yeast 1 tablespoon granulated sugar 2 teaspoons salt 1 teaspoon baking soda 2 cups 1% low-fat milk 1/2 cup water 1 1/2 to 2 cups whole wheat flour Cornmeal Combine 3 cups flour, yeast, sugar, salt, and baking soda in a large mixing bowl. In a saucepan over medium heat, combine milk and water. Heat to 120F to 130F. Add to flour mixture and beat until well mixed. Stir in whole wheat flour and enough remaining all-purpose flour to make a stiff batter. Grease two 4 x 8-inch loaf pans, then sprinkle with cornmeal. Spoon batter into prepared pans and cover. Let rise in a warm place for 45 minutes. Preheat oven to 400 degrees. Bake loaves for 25 minutes. Remove from pans and cool on wire racks. Slice and toast, if desired. * Approx. per serving: 74 calories; 0.2 grams of fat Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n033.19 --------------- From: Joy0fCooking@aol.com Subject: No-Knead Herb Sandwich Bread Date: Wed, 12 Apr 2000 18:04:47 EDT * Exported from MasterCook * No-Knead Herb Sandwich Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads and Muffins Burgers/Sandwiches Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup warm water (105F to 115F) 2 packages Fleischmann's(r) Active Dry Yeast 3/4 cup warm milk (105F to 115F) 1/4 cup butter or margarine -- softened 3 tablespoons sugar 2 tablespoons instant toasted onions 1 tablespoon dill weed 1 tablespoon poppy seeds 1 teaspoon salt 4 cups all-purpose flour Place water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, butter, sugar, onions, dill weed, poppy seeds, salt and flour to make very stiff batter. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes. Stir for 1 minute. Spoon into greased 9x5-inch loaf pan. Cover with greased plastic wrap; let rise in warm, draft-free place until doubled in size, about 30 minutes. Bake at 375F for 35 to 40 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Loaf" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n033.20 --------------- From: Joy0fCooking@aol.com Subject: MasterCook Recipe Program Date: Sat, 8 Apr 2000 13:56:49 EDT Someone on the list asked about the MasterCook recipe software, so I'll explain the program as best as I can. MasterCook is a software program from Sierra. You can go to www.sierra.com, click on cooking, and see all the MasterCook software that they offer. (Or you can buy the program at store that sells software.) The software comes with individual "cookbooks" filled with recipes, and allows you to import any MasterCook formatted recipe that you receive from any recipe list or website. It also allows you to export any recipe to any email address. You may also type in any recipe from your own cookbook collection, adding the recipe in MasterCook format to your "cookbook". It is a great program if you are interested in keeping all of your recipes organized, and you are on any recipe list where you are sharing recipes. The program comes with several "cookbooks" with many, many recipes, but you can add as many "cookbooks" as you wish to the program. I've owned the MasterCook software for 3 years now, starting out with an earlier version, and now owning the 5.0 version. I recommend it highly to anyone who is a recipe collector or avid cook. There are a few recipe lists available that are strictly for sharing MasterCook formatted recipes. If you do decide to purchase the software, I recommend that you subscribe to the mc-recipe list, (you can subscribe to it on the Sierra website.) Then you will be able to exchange MasterCook formatted recipes with other MasterCook users. I'm not really good at explaining the software very well, but if you go to www.sierra.com, click on "cooking", you'll be able to get some more information on MasterCook. Katie --------------- MESSAGE bread-bakers.v100.n033.21 --------------- From: Joy0fCooking@aol.com Subject: Old-Fashioned Oatmeal Bread Date: Sat, 8 Apr 2000 13:56:59 EDT MC-Formatted and Posted by: Katie * Exported from MasterCook * Old-Fashioned Oatmeal Bread Recipe By :The American Cancer Society's Healthy Eating Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Breads Oatmeal Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup rolled oats (Do not use instant) 1 cup boiling water 1/2 cup warm water (105F to 115F) 2 packages dry yeast 1 teaspoon granulated sugar 1 cup warm 1% low-fat milk 1/4 cup packed dark brown sugar 1 tablespoon salt 4 to 5 cups bread flour -- divided Combine oats and boiling water in a saucepan and cook over low heat until thickened, stirring constantly. Let stand until cool. Combine warm water, yeast, and granulated sugar in a small bowl and mix well. In a large bowl, combine oatmeal, milk, brown sugar, salt, and yeast mixture and mix well. Add 4 cups bread flour, 1 cup at a time, mixing well after each addition. Add enough remaining 1 cup flour to make a medium dough. Shape into a ball. Place dough into a well-greased large bowl, turning to grease surface. Cover and let rise for 1 to 1 1/2 hours or until doubled in bulk. Punch dough down and shape into 2 loaves. Place loaves into two greased 5 x 9-inch loaf pans. Cover and let rise until doubled in bulk. Preheat oven to 375F. Bake for 45 to 50 minutes. Remove from pans and cool on wire racks. * Approx. per serving: 79 calories; 0.4 grams of fat Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n033.22 --------------- From: Joy0fCooking@aol.com Subject: Potato Rosemary Rolls Date: Wed, 12 Apr 2000 18:04:36 EDT * Exported from MasterCook * Potato Rosemary Rolls Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- DOUGH 2 3/4 cups all-purpose flour (2 3/4 to 3 1/4 cups) 1 package Fleischmann's(r) Rapid Rise Yeast 1 tablespoon sugar 1 teaspoon rosemary -- crushed 1 teaspoon salt 3/4 cup milk 1/2 cup instant potato flakes or buds 1/2 cup water 2 tablespoons olive oil TOPPING 1 egg -- lightly beaten Sesame or poppy seeds -- crushed OR Additional rosemary To make dough: In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar, rosemary and salt. Heat milk, potato flakes, water and oil until very warm (120F to 130F); stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. Divide dough into 12 equal pieces. Roll each piece to 10-inch rope; coil each rope and tuck end under coil. Place rolls, 2 inches apart, on greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes. To top: Brush tops with egg; sprinkle with sesame seed. Bake at 375F for 15 to 20 minutes or until done. Remove from pan; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "12 Rolls" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n033.23 --------------- From: Joy0fCooking@aol.com Subject: Country Rye Bread Date: Wed, 12 Apr 2000 18:04:42 EDT * Exported from MasterCook * Country Rye Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads and Muffins Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour (4 to 4 1/2 cups) 1/3 cup packed light brown sugar 2 packages Fleischmann's(r) Active Dry or Rapid Rise Yeast 1 tablespoon caraway seed 1 1/2 teaspoons salt 2 cups very warm water (120F to 130F) 2 tablespoons vegetable oil 2 cups rye flour 1 egg white lightly beaten with 1 tablespoon water In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.) Punch dough down. Remove dough to lightly floured surface; divide dough in half. Form each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400F for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Round Loaves" - - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n033.24 --------------- From: "Vikki Haffenden" Subject: Easter Hot Cross Bun Loaf Date: Mon, 10 Apr 2000 20:48:51 +0100 I promised a nice recipe when I last wrote and here it is...seasonal and delicious..courtesy of Good Food Magazine which I subscribe to. The "sponge " seems to make it moist and high rising. HOTCROSS BUN LOAF By Angela Nilsen, food editor Good Food Magazine (BBC Publications) PREPARATION 20 MINUTES COOKING 40 MINUTES. PLUS 2 HOURS RISING FOR THE FIRST STAGE OF THE DOUGH (sponge) 100g/40z strong white bread flour 7g sachet easy-blend yeast I tsp light muscovado suga 25Oml/9fl oz lukewarm milk FOR THE DOUGH 350G/12oz strong white bread flour 1/2tsp salt 50g/2oz butter I level tbsp mixed spice 50g/2oz light muscovado sugar 200.g/8oz luxury mixed dried fruits 1 egg beaten FOR THE CROSSES AND GLAZE 2 tbsp plain flour 1 tsp milk 2 tsp castor sugar To make the "sponge" In a large bowl, mix together the flour, yeast and sugar, then slowly beat in the milk to make a smooth batter Cover with plastic film and leave for about 20 minutes until frothy . This step is known as a "yeast hatter" and helps to make the loaf softer and lighter. To make the bread Add the rest of the ingredients (putting into the machine in the order preferred by your manufacturer) , make the dough using dough cycle on machine. Butter a 900g/2lb loaf tin. Turn out the dough and knead a few times to knock out any air bubbles. Cut the dough into three equal pieces and shape each one into an oval the same width as the tin and a third of the length of the tin. Place the three pieces in the tin, then put it inside a large oiled food bag, allowing space for the dough to increase in size, and leave for about 45 minutes until risen to about 2.5cm/1inch above the top of the tin. Preheat the oven to 200C/Gas 6/ tan oven 180C from cold (This is about 400F). Make the crosses: take a small piping bag (or use a greaseproof paper bag). Mix the flour with five teaspoons of water to make a smooth paste. Spoon into the piping bag (if you are using a greaseproof paper bag, snip off one corner to make a hole). Pipe three crosses over the top of the loaf (picture 4). Bake in the centre of the oven for 20 minutes, then loosely cover with foil and bake for a further 15-20 minutes. To check the loaf is cooked, remove it from the tin and tap it underneath - it should sound hollow. If it doesn't, return it to the tin and bake for a further 5 minutes, then test again. Remove from the tin and set on a cooling rack. Make the glaze: mix together the milk and caster sugar and brush over the hot loaf . Leave to cool before serving cut into slices and buttered. It is also great toasted for breakfast. Vikki --------------- MESSAGE bread-bakers.v100.n033.25 --------------- From: Joy0fCooking@aol.com Subject: Cinnamon Swirl Loaf Date: Wed, 12 Apr 2000 18:04:31 EDT * Exported from MasterCook * Cinnamon Swirl Loaf Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breakfast/ Brunch Fleischmann's Yeast Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups all-purpose flour (6 to 6 1/2 cups) 1/3 cup granulated sugar 2 packages Fleischmann's(r) Rapid Rise Yeast 1 1/2 teaspoons salt 1 cup milk 1/2 cup water 1/3 cup plus 6 tablespoons butter or margarine 2 eggs 1 egg white Cooking spray 1 1/2 cups 100% bran cereal 1 cup chopped walnuts 1/2 cup packed light brown sugar 3 teaspoons ground cinnamon In large bowl, combine 2 cups flour, granulated sugar, undissolved yeast and salt. Heat milk, water and 1/3 cup butter until very warm (125F to 130F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Meanwhile, process bran cereal in blender or food processor for 30 to 60 seconds or until ground and reduced to 1 cup (some coarse pieces will remain). Reserve. On lightly floured surface, divide dough in half. Roll each to 16x7-inch rectangle. Melt 3 tablespoons butter; brush on rectangles to within 1/2 inch of edges. Sprinkle evenly with 1/4 cup brown sugar, 2 teaspoons cinnamon, 3/4 cup ground bran and 3/4 cup nuts. Roll up tightly from short ends as for jelly roll; pinch seams and ends to seal. Spray two 8 1/2 x 4 1/2-inch loaf pans with cooking spray. Place loaves, seam sides down, in pans. Spray top of loaves with cooking spray. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Meanwhile, combine remaining 1/4 cup ground bran, 1/4 cup nuts, 1/4 cup brown sugar and 1 teaspoon cinnamon in small bowl. Cut in remaining 3 tablespoons butter until mixture is crumbly. Reserve. Lightly beat egg white; brush loaves. Sprinkle with reserved bran mixture. Bake at 375F for 40 to 45 minutes or until done, covering with foil after 25 minutes to prevent excess browning. Remove from pans; cool on wire rack. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "2 Loaves" - - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n033 --------------- -------------- BEGIN bread-bakers.v100.n034 -------------- 001 - Lynn E Cragholm Subject: La Cloche Date: Sat, 8 Apr 2000 12:38:12 -0800 When considering the many responses received about using a La Cloche for bread baking, one must experiment with (1) beginning the baking process by placing the La Cloche in a cold oven and then turning on the heat, or (2) preheating the oven to a high temperature (anywhere from 400F to 450F), which is turned to a lower temperature after a loaf has baked for a few minutes. Yet another method, that I read about the other day in the Superstone Country Kitchen Stoneware Cookbook by Kay Emel-Powell, published in February 2000 (purchased through Chef's Catalog), is placing the La Cloche lid in the oven while the oven is preheating. I've not had an opportunity to try this yet, but I shall do this the next time I use my La Cloche. There apparently is no one way and no right or wrong way to use the La Cloche. Bread bakers are to have fun experimenting and determining their personal preference (which also applies to scalding versus not scalding milk). I personally find that baking time with the La Cloche is fairly fast when preheating the oven to a high temperature before placing the La Cloche in the oven. I wonder if, when the lid is preheated, the baking time will be a trifle quicker. I shall have an answer the next time I use my La Cloche. I agree with the comment that the La Cloche takes up lots of space in the oven. That's OK with me, though, because I wasn't going to use the oven for anything else at the same time anyway. Some might not like using the La Cloche because the height of the lid and handle necessitate it being placed on the bottom shelf. That, in turn, means removing the other oven rack, and then replacing it afterward. Doing this is not a big deal for me, but it may be a problem for others, particularly those with various handicaps. In addition, the weight of the La Cloche may be a problem for some. I do not share in the complaint about being able to bake but one loaf at a time with the La Cloche. With but two persons in our home now, I prefer to bake small loaves more often so that the bread always is oven fresh. The added benefit is that the house more often is permeated with a heavenly scent that cannot be duplicated by any commercial room air freshener. All in all, I agree with the contributor who said that bread baked the La Cloche way rises higher. It also yields a wonderful bread texture and a delightful crust into which to sink one's teeth. If the height of the La Cloche lid with handle is a problem, a little smaller version without a handle is available from The Pampered Chef, in addition to other stoneware products and cookbooks re their use (I just ordered a couple of the cookbooks). If you are unable to locate a representative near you, contact The Pampered Chef, 350 South Route 53 (or 350 S. Rohlwing Road), Addison, IL 60101-3079 to request a catalog. You also may do so via www.pamperedchef.com The customer service department may be reached, if calling in the United States, by dialing (630) 261-8850. If calling in Canada, dial (630) 261-8567. As for me, I like having the handle on the lid because it then is easier to remove. Furthermore, not only is the La Cloche an excellent bread baking tool, it has many other useful functions. The lid maybe upended and used as a bowl (the lid on the handle fits between a space of the oven rack) when preparing soups, stews, and casseroles. The bottom is useful when baking pies, tortes, cinnamon rolls, buns, or dinner rolls, etc. The entire La Cloche is great for baking all kinds of meats inside it. Vegetables, too, cook well inside the La Cloche, along with meats or alone. I like and use my La Cloche, and look forward to learning more about cooking with it when the cookbooks I've ordered arrive. 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.n034.2 --------------- From: Lynn E Cragholm Subject: Date: Sat, 8 Apr 2000 11:17:56 -0800 The request for a bread recipe using Carolina rice sent me on a hunt. First, I read a short history about rice growing in South Carolina in a book entitled "Food" by Waverley Root. According to the author, details vary about how rice was introduced to that state, and success in growing it was not achieved until people realized that it needed to be grown in water. Slaves then were given the back-breaking work of raising rice in the coastal malarial swamps and, by the mid-eighteenth century, the result of that labor was known as Carolina Gold. In 1731, 42,000 barrels of rice, and three times that amount in 1765, were exported, much of it to England for high prices, and some to southern Europe. Then came the American Revolution and the British occupation of Charleston. Alas, the entire harvested rice crop was sent to England, including the grain which should have been saved for seed. Thomas Jefferson is credited for reviving the stricken South Carolina rice industry by illegally smuggling new rice seed in 1787 from Italy, producer of the best rice in Europe at that time. "As President, Jefferson persuaded the French to pay in advance for shipments of Carolina rice, hoping . . . to loosen the stranglehold the British still exercised over the American economy." He failed in releasing that grip because buying rice from South Carolina was a good deal for the British--no where else could the grain be bought so cheaply. This proved to be a good deal for South Carolina, too, because the rice trade "helped the South to recover from the economic ravages of the Revolution more quickly than the North." By 1840, South Carolina could account for sixty percent of all rice grown in the United States. After the Civil War, large areas of rice were planted in Louisiana and South Carolina lost its lead. Today, California claims the highest yield of rice per acre in the world. In 1980, the United States produced about 10 billion pounds of rice a year on more than two million acres of land, and was the world's leading exporter. Asia produced ninety percent of the world's total rice grown, consumed entirely by Asians, and bought more. Research in my various cookbooks yielded but four bread recipes using rice or rice bran, but none specifically called for Carolina rice. The first recipe is from The United States Regional Cook Book published in 1939, in the Southern recipes section. A variation with rice follows the basic recipe. Good Old Southern Popovers 1 1/2 cups sifted flour 1/2 teaspoon salt 3 eggs 1 1/2 cups milk. Sift flour and salt into a bowl. Beat eggs, add milk, and stir gradually into flour to make a smooth batter. Beat thoroughly with egg beater. Fill greased custard cups or sizzling hot heavy metal muffin pans 2/3 full. Bake in a very hot oven (450F) for 15 minutes, then reduce to moderate heat (350F) and continue baking 20 minutes or until firm. Makes 12 large popovers. For RICE popovers, use 3/4 cup mashed cooked rice instead of half the flour. Mix and bake as above. The recipe suggested using the popovers as patty shells to hold creamed mixtures. The next two recipes are from the 1990 edition of The Fannnie Farmer Cookbook. Banana Rice Bran Muffins ( As of this writing, rice bran threatens to overtake oat brain in the nineties. 1 1/2 cups rice bran 1 cup flour 1/4 cup brown sugar 2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup milk (lowfat milk acceptable) 2 egg whites 2 tablespoons vegetable oil 1/2 cup mashed banana 1/2 cup pecan pieces (optional) Preheat the oven to 425F. Put the rice bran, flour, brown sugar, baking powder, cinnamon, and salt in a mixing bowl and stir to blend. In a separate bowl, combine the milk, egg whites, vegetable oil, banana, and pecans. Pour the banana mixture into the dry ingredients and stir just to mix. Spoon into the muffin pans, filling each cup about 2/3 full. Bake for 15-17 minutes, until golden brown. Berkshire Muffins Leftover rice and some cornmeal give these muffins a rustic texture and taste. Yield: 12 small muffins. 2/3 cup milk 1/2 cup cornmeal 1/2 cup cooked rice 1/2 cup white flour 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 well beaten egg yolk 1 tablespoon melter butter 1 egg white, beaten stiff Preheat the oven to 375F. Butter muffin pans. Scald the milk, slowly pour it on the cornmeal, and let stand 5 minutes. Stir in the rice, flour, sugar, baking powder, and salt. Add the egg yolk and butter, and blend well. Gently fold in the egg white and spoon into the muffin pans, filling each cup about 1/2 full. Bake for about 20 minutes. The last recipe, for Pain Au Riz (rice bread), is from Bernard Clayton's "New Complete Book of Breads," published in 1995. The yield is two plump loaves. Pain au Riz is a brown loaf, thanks to molasses, and speckled throughout with cooked grains of rice and black currants. It is a delicious, different kind of bread that is great for sandwiches, toasted for breakfast, and for snacks in between. It is a French creation, one of Cecile Chemin's, a fine cookbook author. 1 1/4 cups milk 1/3 cup molasses (see note) 2 tablespoons butter 2 teaspoons salt 2 packages dry yeast 4 cups (approximately) bread or all-purpose flour 1 egg 2 cups cooked and cooled rice 1/2 cup currants Note: There is a choice between unsulphured molasses (Plantation, Golden Harvest, etc.) which has a distinct and assertive flavor, or a milk molasses such as Br'er Rabbit, either light or dark. Baking pans: 2 medium (8" X 4") loaf pans, greased or Teflon. Two mixing and kneading directions are given: (1) by hand or mixer, and (2) by processor. By hand or mixer, 5 minutes. In a medium saucepan, warm the milk, molasses, butter, and salt. In a separate bowl, sprinkle the yeast over 2 cups flour and stir to blend. Pour in the milk mixture and beat 100 strokes with a spoon, or for 2 minutes with the mixer flat beater. While beating, add the egg, rice, and currants. Kneading, 8-10 minutes. Add the remaining flour, a little at a time, until the dough forms a solid mass and pulls away from the sides of the bowl, about 10 minutes by hand, or 8 minutes under a dough hook. The dough will be quite sticky as you begin but will become elastic and smooth as sprinkles of flour are added. Refrain from using too much flour. Keep the dough elastic and not a hard ball. By processor, 2 minutes. Attach the plastic dough blade. Add the milk, molasses, butter, salt, and yeast to the work bowl. Pulse once to mix. Add 2 cups flour. Pulse. Add the egg and then the rice and currants. Pulse to blend. Add the flour through the work tube, with the processor on, 1/2 cup at a time. Kneading, 45 seconds. When the dough cleans the sides of the bowl and forms a ball riding on top of the blade, process for 45 seconds to knead. First rising. Place the dough in a greased bowl, cover with plastic wrap, and put aside at room temperature to double in volume, about 1 hour. Shaping, 15 minutes. Remove the dough from the bowl, cover with a cloth, and allow to rest for 10 minutes. Cut the dough into two pieces. Form rectangular loaves, the length of the pans. Place the dough in the pans and press down with your fingers to push the dough into the corners and level. Second rising, 45 minutes. Cover the loaves with waxed or parchment paper and leave to rise at room temperature until the dough reaches 1 inch above the edge of the pans, about 45 minutes. Prehead. Preheat the oven to 400F, 20 minutes before baking. Baking, 400F, 35 minutes. A design cut in the top of the loaves will make them more appealing. Cut with a razor blade the length of the loaf, or make 4 or 5 diagonal cuts. Place the loaves on the middle or lower shelf of the oven and bake for 35 minutes, or until the loaves test done when tapped on the bottom with a forefinger. Final step. Turn out from the pans onto a metal rack to cool. The bread's dark deliciousness may surprise you when sliced. I hope the information and the recipes are useful. 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. --------------- END bread-bakers.v100.n034 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved