Date: Fri, 26 May 2000 01:56:40 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n044 -------------- 001 - Reggie Dwork Subject: Summer Loaf get-together Date: Thu, 25 May 2000 23:23:50 -0700 If you are planning to attend Summer Loaf and would like to meet us and other bread-bakers subscribers, please write directly to Reggie and we will coordinate it. Jeff & Reggie --------------- MESSAGE bread-bakers.v100.n044.2 --------------- From: aklatt@trxinc.com (Arlene Klatt) Subject: Not Spice enough Date: Sun, 21 May 2000 13:13:00 -0700 I usually just lurk but after the question about the Hot Cross Buns that where not spicy I thought this might help. Wondering if you are using older spices. In time the oils in different spices get old and do not have the zing even spices that you get in a store new to you can have set there for a while. So just wondering if this could be the trouble. Back to lurking now. :o) Arlene http://personal.trxinc.com/aklatt Blessed are the Pessimists - For they shall have made Backups! ICQ 30393909 --------------- MESSAGE bread-bakers.v100.n044.3 --------------- From: "Jenny Hensley" Subject: Chat: Vikki's mixer comments Date: Sat, 20 May 2000 11:58:38 -0400 These new machines you have sound so beautiful..I wonder if I'd use them or put them on display in my kitchen. I have just purchased the KA 325..I've only had it about a week..I've used it probably 5 times, ranging from cookies and brownies to yeast breads..All has been great so far..now that I have the bowl on properly~I didn't have it pressed down in the back for the first few times of use. Anyway, thanks again for all your comments. I think this machine will definitely suit my needs. I'm anxious now to get my attachments for the pasta making!! Jenny --------------- MESSAGE bread-bakers.v100.n044.4 --------------- From: fred smith Subject: spicy buns Date: Sat, 20 May 2000 11:32:18 -0400 > From: gdenyer@region.net > Subject: Never enough spice. > > Can any one tell me how to get a really spicy taste to my Hot Cross > Buns? I always put in more than is required, Mace, Cinnamon, Allspice, and > I still get remarks, "pity you didn't put any spice in them" The buns are > fine, it's just the spice. You may try adding a pinch of ground ginger and/or a splash of ground cardamom in addition to what you already use. -- ---- Fred Smith -- fredex@fcshome.stoneham.ma.us ---------------------------- The eyes of the Lord are everywhere, keeping watch on the wicked and the good. ----------------------------- Proverbs 15:3 (niv) ----------------------------- --------------- MESSAGE bread-bakers.v100.n044.5 --------------- From: Tower Family Subject: Pizza Dough Date: Sun, 21 May 2000 15:25:16 -0400 This is for Carolyn who wanted a good pizza dough. I got this off the net from Baker Boulanger and it was wonderful. A nice and chewy dough. Pizza Hut style Pizza Dough 1 1/3 cup water 2 teaspoons sugar 1 1/4 teaspoons salt 2 tablespoons olive oil 2 tablespoons cornmeal 2 cups unbleached all purpose flour 1 cup bread flour 1 teaspoons baking powder 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 3/8 teaspoon MSG 1 1/2 teaspoons instant yeast (You may use all-purpose flour only for this recipe) Bread machine: Add ingredients to machine bread pan in order given or as per manufacturer's instructions. Set to dough mode. Deflate dough very gently before using and allow it to rest a further 15 minutes before using in a recipe. You may refrigerate dough in an oiled bag for up to two days. Use your own toppings and cook as you would any pizza dough. I've used this quite often but don't use the MSG. It always turns out great. Happy eating !! Debbie --------------- MESSAGE bread-bakers.v100.n044.6 --------------- From: Haacknjack@aol.com Subject: fresh spices Date: Sat, 20 May 2000 11:28:51 EDT For: gdenyer@region.net Subject: Never enough spice. Glory, the most common problem with spices is that we all keep 'em until they're old and tired. And if we don't, the supermarket where we bought them may well have. So very fresh spices are critical. Try The Spice House (www.thespicehouse.com) for fabulous Saigon cinnamon -- it'll change your perceptions! Also, King Arthur has an extract called Millefleur (or something close to that) which lends a somewhat inscrutable but very lovely taste to sweet breads. It would provide a nice background note for your spices to enhance. Nutmeg: just don't BUY ground nutmeg. It is SO EASY to keep whole ones and grate what you need right at the time. Again, absolutely fresh and astonishing compared to pre-packaged stuff. Finally, a "loose end' thought -- have you added the proper amount of salt to your dough? While salt/sweet may seem like a conflicting pair, in fact the salt not only helps regulate yeast growth but also "perks up" our taste buds and opens the door for the very best flavor from other ingredients. --------------- MESSAGE bread-bakers.v100.n044.7 --------------- From: "Peter and Susan Reinhart" Subject: Re: Pizza Dough Date: Fri, 19 May 2000 23:49:13 -0700 Dear all fellow pizza lovers, I've had so many great pizza's over the years that I'm reluctant to say one recipe is the best, but I can say this: there is one way to improve practically every pizza dough recipe, and that is to use the same trick most good pizza parlors use--retard the dough overnight before using it. Follow your favorite recipe and, after thirty minutes into the first rise--don't worry if it hasn't increased in size-- divide the dough into the desired size balls, rub each ball lightly with olive or vegetable oil, place on a sheet pan (I cover my pan with baking parchment to protect against an oxidation reaction between the dough and the metal, but this is more likely to happen with old pans that have lost their glaze), place the sheet pan into a plastic trash bag, seal the bag and place in the fridge overnight (you can actually keep these up to three days in the fridge). When ready to make the pizzas the dough will be very relaxed and easy to roll out or toss but, more importantly, the flavor will be dramatically improved due to the enzymatic release of natural sugars from the starch. If you handle the dough gently you will also get a great puff around the edges of your pizza, just as the pizza parlors do. I'd love to hear from anyone who tries this technique to find out if you agree that it noticeably improves your pizza dough. Happy pizza pie-ing! Peter Reinhart PS This technique also dramatically improves focaccia. Press the dough into the oiled pan on the first day and then retard. Proof and bake on the second day. You'll be amazed at the difference! --------------- MESSAGE bread-bakers.v100.n044.8 --------------- From: "Joni Repasch" Subject: Za'atar Flatbread Date: Tue, 23 May 2000 10:40:52 -0400 I made the most wonderful flatbread the other day and decided this was a recipe worthy of the list. I have included the original recipe from the King Arthur Flour Co. plus one that cuts the recipe in half. At the end of the recipes are my notes in preparing this bread. CAUTION: Instead of using charcoal grill, I baked the bread in our Kitchen Aid electric oven. The oven should be preheated for at least 30 minutes and it's helpful to use a pizza peel or quarry tiles placed on the upper section of the oven closest to heat source. Place rack 1 position up from the middle. Oven tends to get extremely hot and having to leave the door ajar during broiling can cause the dials to become extremely hot. Because I use a pizza peel that's only 14 inches round I could only bake one loaf at a time. If your using movable quarry tiles perhaps you can bake more than one loaf at a time. ANOTHER PROBLEM: Fortunately we have many Middle-Eastern groceries in the DC area, in particular, a Lebanese deli and grocery so obtaining the za'atar was no problem for me. Unfortunately I don't know where you can order this mix and I have no idea how one could make it from scratch unless you know all of the ingredients. Perhaps someone on the list has knowledge of a mail-order source. Believe me this bread is worth the search. Za'atar Flatbread "This is just about my favorite flatbread, good alone, with a generous smear of hummus or Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper, and olive oil. You can make your own za'atar spice, or look for it in Middle Eastern markets, if you live in an urban area that features a good selection of ethnic food stores." King Arthur Flour Co. ZA'ATAR, LEMON And OIL TOPPING 1/4 cup za'atar spice* 1/2 tsp kosher salt Juice of two lemons, about 1/2 cup juice 3/4 cup extra-virgin olive oil DOUGH 1 Tbsp quick-rising or instant yeast 2 cups lukewarm water (100F to 110F) 2 tsp granulated sugar 2 Tbsp extra-virgin olive oil 2 cups KA Unbleached A-P Flour 5 cups KA Special Bread Flour 1 3/4 tsp kosher salt TOPPING: Stir together all the ingredients in a small bowl and set aside. Whisk together the yeast, water, and sugar. Stir in the oil, the all-purpose flour and most of the bread flour, then the salt. Mix to form a soft dough. Knead the dough for 8 to 10 minutes, till it's elastic and supple, adding additional flour as needed. Place the dough in a large, well-greased bowl, cover with plastic wrap and a tea towel, and let rise until doubled. Alternatively, allow the dough a long, cool rise in the fridge, several hours or overnight (or up to 3 days). Bring the dough to room temperature before shaping; it'll rise as it warms up. Divide the dough into 8 pieces. Stretch or roll the pieces into irregular slabs, and let rest for 15 minutes, covered with a tea towel. Spread some olive oil/za'atar mixture onto each piece of dough. Preheat the grill to its hottest temperature. Place the flatbreads gently on the grill. Cover and bake for 1 to 2 minutes, then check for doneness. Allow to bake until the tops begin to brown. Brush with additional topping if desired, and remove from the grill. [SERVE IMMEDIATELY, IF POSSIBLE jtr] YIELD: 8 large, irregular-shaped flatbreads SOURCE: Merlin's Recipe Box, King Arthur's Bread Web Site Nutrition information per serving (1/2 flatbread, 112g): 314 cal, 13.5g fat, 6g protein, 40g complex carbohydrates, 1g sugar, 2g dietary fiber, 502mg sodium. _________ *Available at Lebanese Tavern Market, Old Dominion Drive, Arlington, VA HALF RECIPE ZA'ATAR, LEMON And OIL TOPPING cup za'atar spice 1/4 tsp kosher salt Juice of lemon, about 1/4 cup juice cup + 2 Tbsp extra-virgin olive oil BREAD 1/2 Tbsp quick-rising or instant yeast 1 cups lukewarm water (100F to 110F) 1 tsp granulated sugar 1/2 Tbsp extra-virgin olive oil 1 cup KA Unbleached A-P Flour Approx 2 1/2 cups KA Special Bread Flour 1 tsp kosher salt Follow method above. DIPPING SAUCE: In small individual custard cups or whatever is convenient mix: about 1 tablespoon za'atar spice Dash kosher salt 2 Tablespoons lemon juice 2 Tablespoons extra-virgin olive oil INGREDIENTS: Half recipe: As revised above. Note: Used less flour than recipe called for. This is a very soft, slack dough. METHOD: Kitchen Aid Mixer. Followed instructions as written, but added salt after rest period (20 minutes after mixing). Kneaded in KA for 3 minutes, rested and kneaded by hand 2 minutes or less. Added only a little more flour during 1st knead, total amount about 2 cups. Covered bowl with plastic wrap and kitchen towel; refrigerated overnight. Removed from refrigerator about 1:15 PM, punched down, rolled into a ball and covered to rise in dining room. Rising time: 2 hours (warm in dining room approximately 80 Scaled dough = 1 lb 4 1/4 ozs Divided dough into quarters. Rolled out as directed. [NOTE: dough fought back. Next time allow dough to rest 10 minutes before cutting and shaping or I'll add some of Lora Brody's Dough Relaxer.] Placed on greased parchment, covered 15-20 minutes. Poured on topping sauce. Next time don't let it pool so much in center, excess oil causes bread not to bake completely. Baked: IN OVEN: Preheated oven 500F 35 minutes. Raised rack, placed pizza stone on rack during preheat. Baked each piece individually 2 minutes at BAKE, 3 minutes at BROIL. Oven dials became excessively hot due to opening door during broiling periods. Removed from oven, placed on cooling rack. Brushed oil that had accumulated in center of loaves around the tops of the loaves. To serve: If not eating immediately, preheat oven (with pizza stone) to 400F . Place baked bread on stone and turn off heat. Allow bread to remain in oven about 10 minutes to reheat. --------------- END bread-bakers.v100.n044 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved