Date: Sat, 3 Jun 2000 03:01:45 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n045 -------------- 001 - Reggie Dwork Subject: New Bread-Bakers web site! Date: Sat, 03 Jun 2000 00:06:16 -0700 Bread-bakers has a new web site: http://www.bread-bakers.com/ With help and gentle prodding from one of our subscribers: > ------------------------------------------------- > Valerie Mates, Web Developer > http://www.valeriemates.com > valerie@cyberspace.org > (734) 995-6716, fax (501) 423-8432 > ------------------------------------------------- we now have a real web site for the digest and recipe archives. The recipe and digest archives are still available from the web site for downloading. In addition, you can search the digests and recipes. Soon we will add access to individual recipes by title and date. In the future, we plan to provide more search options and control. We hope you enjoy the web site and continue to enjoy bread-bakers and daily-bread. Please feel free to email us any comments and suggestions regarding the site. Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n045.2 --------------- From: "Julie Stokes" Subject: source for za'atar Date: Fri, 26 May 2000 07:15:25 -0600 Penzey's sells za'atar. Try www.penzeys.com Julie/ID --------------- MESSAGE bread-bakers.v100.n045.3 --------------- From: gdenyer@region.net Subject: Spicy????? Date: Fri, 26 May 2000 11:16:11 -0400 Thank you to one and all with the help about my Hot Cross buns. I will first renew my spices, and then go from there. About the salt, yes, good idea, I see what you mean, as I have a friend that was in Manilla for some time and he always said to sprinkle salt on fresh pineapple, it works. --------------- MESSAGE bread-bakers.v100.n045.4 --------------- From: Kejah@aol.com Subject: Potentially poisonous trash bags Date: Sun, 28 May 2000 17:43:46 EDT The directions from Peter and Susan Reinhart for retarding pizza dough sound very good, and I am going to try it, but--PLEASE DO NOT USE PLASTIC TRASH BAGS FOR THIS!!!! They may be impregnanted with insecticide and should not be used to store any kind of food! "God bless us, every one!" Kris --------------- MESSAGE bread-bakers.v100.n045.5 --------------- From: EHarbison@aol.com Subject: refrigerating overnight Date: Fri, 26 May 2000 12:52:12 EDT Peter's suggestion for refrigerating pizza dough overnight is wonderful and true. Just wanted to add that I've done the same with my buttery dinner rolls at Thanksgiving...in other words, it's a nice way to improve just about any bread! Beth Harbison www.ElizabethHarbison.com New Bread Machine Book coming soon! --------------- MESSAGE bread-bakers.v100.n045.6 --------------- From: "Mark Judman" Subject: Trash Bags for Bread Dough Date: Sun, 28 May 2000 11:47:32 -0400 Peter Reinhart made an excellent-sounding suggestion regarding using retarding (refrigerator rising) to improve pizza and focaccia. However he said, "place the sheet pan [with the dough on it] into a plastic trash bag, seal the bag," about which I have some concerns. The trash bags I buy all have warnings on the box saying that they're not intended for food use. I think the reason (without being either a chemist or toxicologist, etc.) is that the plastics they're made out of have ingredients that are either harmful, or at best, not determined to be food-safe. Without knowing more about their safety I'd suggest putting the dough into a normal food-safe storage bag. Mark Judman --------------- MESSAGE bread-bakers.v100.n045.7 --------------- From: Haacknjack@aol.com Subject: za'atar source Date: Fri, 2 Jun 2000 17:56:16 EDT You'll not be surprised (if you have been following my loyal correspondence) to learn that The Spice House offers (VERY FRESH) za'atar. They also have varieties of seeds for bread baking (black caraway/charnushka, "regular" caraway, sesame seeds, poppy seeds, etc. etc.) and just about a total list of herbs and spices. Dried garlic four ways ... chili peppers 10 strengths ... If I sound like a fan ... well ... BUSTED!! It's a nice family-centered business (Tom and Patty essentially ARE the business, and the personal touch is very welcome in our electronic world). Their website is www.thespicehouse.com and they have a very comprehensive printed catalogue with lots of additional information and some recipes. The website links to somewhere else for relevant recipes too. Give them a try ... if you're ready for a new addiction! --------------- MESSAGE bread-bakers.v100.n045.8 --------------- From: FRANWAG@aol.com Subject: Using Trash Bags when rising Dough Date: Fri, 26 May 2000 10:16:41 EDT Hi everyone, Peter Reinhart gave a wonderful description of how to retard pizza dough overnight in the refrigerator.... in a plastic trash bag. Please be aware that a good many of these bags are meant for garbage/refuse and are not food safe - in fact they may contain insecticide - or other non-desired chemicals and alas, there is no warning on the bag. I am not sure I want to rise my dough in one of those bags. There are food-safe plastic bags used by supermarkets - however, I am not sure which member of the supermarket staff would be able to advise you if their stock fits the -safe- category. My guess is that the bags used for holding produce should be okay- but again I am not positive. For the time being I am using a Freezer Bag made by ZipLoc - Do any of you know of other bags that are okay for food usage? Fran in NYC --------------- MESSAGE bread-bakers.v100.n045.9 --------------- From: "Phyllis Tesch" Subject: colored eggs in easter bread Date: Sat, 27 May 2000 09:55:07 -0500 I am WAAAAY behind in reading the list. So this comment is a bit tardy but may be helpful next year. Several of the recipes which include colored eggs baked into bread indicate that you can color them but not hardboil them. I remember when my German grandmother made us such a loaf for easter and didn't hardboil the eggs. By the time we cut the bread and opened the eggs it was quite clear that the oven backing did not cook the eggs enough. None of us kids would eat the bread. Fickle children. On the other hand, my Italian grandmother (and my mother) would make egg "baskets" from Italian cookie dough and hardboiled eggs. Complete with green coconut grass and (sometimes) our names written on the basket handle. It isn't a bread and don't have the cookie recipe handy but if there is interest, I can post the recipe. --------------- MESSAGE bread-bakers.v100.n045.10 --------------- From: "Paige Everhart" Subject: Za'atar available online Date: Fri, 26 May 2000 09:59:58 -0400 Joni posted a recipe for Za'atar Flatbread and pointed out that za'atar seasoning might be difficult to find in some areas. (Za'atar itself is a particular type of thyme, I believe.) Penzey's Spices (www.penzeys.com or 800-741-7787) has zatar/zahtar/za'atar seasoning (a blend of sumac, thyme, sesame, and salt). $2.39 for a 1.25 oz. jar which is equivalent to the approx. 1.5" high small supermarket jar, $4.89 for the taller (approx. 4") jar. And bags up to 16 oz. if you want *lots* of za'atar. I've ordered lots of spices from Penzey's and have never been disappointed. Terrific quality and actually LESS expensive than supermarket prices in many, if not most, cases except for having to pay shipping and handling. Do what I do -- put an order together with a friend and split the costs! Paige Everhart Rochester, NY --------------- MESSAGE bread-bakers.v100.n045.11 --------------- From: "Chris Dalrymple" Subject: Za'atar Date: Sat, 27 May 2000 07:34:55 -0500 Thanks for the recipe, Joni....looks great. Here are 2 recipes for za'atar. The second recipe is for za'atar green...add a bit of sumac for regular, or brown, za'atar. You can order the blends on-line at caravanspice.com, members.xoom.com/medfoods/spices.html, penzeys.com, the spicehouse.com. 2 tsp ground oregano 2 T ground thyme 2 tsp whole dried oregano 2 tsp ground savory 2 tsp ground marjoram 1/2 tsp whole leaf dried marjoram 1 T sumac (optional) 1/2 cup sesame seeds 1 1/2 tsp kosher salt zest 2 lemons finely minced Blend together both oreganos, both thymes, savory, marjoram, sumac, sesame seeds, salt and lemon zest. Blend together 2 heaped tsp dried thyme, 1 heaped tsp dried marjoram and 3 T sesame seeds >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. --------------- MESSAGE bread-bakers.v100.n045.12 --------------- From: Nancy Silver Subject: Re: More Pizza Dough Tips Date: Wed, 31 May 2000 16:36:23 -0400 Peter Reinhart offered some interesting tips for improving pizza dough which I look forward to trying. I do want to mention that I've heard some plastic trash bags have insecticide imbedded in them and should not be in contact with food for consumption. I can't say for certain that this is truth or legend, but it's probably safer to err on the side of safety and use food-grade plastic wrap or some other means of covering the dough while retarding it in the refrigerator. Also, my tip for enhancing pizza with those big puffy irregular bubbles: Start a sponge of approximately equal parts by volume of flour, filtered water with an added a pinch of yeast. I maintain this mixture in the fridge like a "sour", but I don't leave it at room temperature for long periods to attract wild yeasts and bacteria as I'm not looking for a sourdough effect. As I use it, I replenish the sponge with equal parts flour and water (no more yeast will be needed) and I allow it to come to room temp briefly just to start the yeasties "feeding frenzy" - then I put return into the refrigerator until next time. When I make pizza dough I take an unmeasured glob of this (I'd guess about 1/4 cup) and break it up for good distribution in the water. Also I decrease the amount of yeast the pizza dough recipe calls for by about 1/2. Not very scientific, but it adds lovely exture and flavor to the dough. If you leave it too long without replenishing and it doesn't react the fresh feeding of flour and water and/or or smells "off" - toss it and start again! - Nancy --------------- MESSAGE bread-bakers.v100.n045.13 --------------- From: "Scullery Maid" Subject: Recipe for za'atar Date: Wed, 31 May 2000 10:52:25 CDT Joni Repasch posted a recipe for Za'atar Flatbread last week (v100.n044.8), and it sounded great. Some sources for za'atar are Penzey's Spices, Sultan's Delight, and Kalustyan's. The spelling changes (zahtar, zatter, zatar) but it's the same. Just be sure to get the variety that includes thyme. It's also easy to make your own in small quantities, and that way the sesame seeds are always nice and fresh. Here's the recipe from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid (a great book!). I checked with Joni, and these are the same ingredients that were in the za'atar she used. Ground sumac is available from the same sources as above. ZATAR 2 Tbl. sesame seeds 3 Tbl. fresh thyme leaves or 2 Tbl. dried thyme (I use dried) 1/2 tsp. salt 1/2 to 1 tsp. ground sumac, to taste Place a small, heavy skillet over medium-high heat. Add the sesame seeds and toast, stirring constantly, until they start to change color and give off a slight roasted grain aroma. Remove from the heat, still stirring, then transfer to a bowl and set aside. Grind the thyme leaves to a coarse powder in a spice or coffee grinder or using a mortar and pestle. Add the sesame seeds and salt, and grind to a powder. Add the sumac. Store in a tightly sealed jar. Makes approx. 1/4 cup. Besides making za'atar bread, it can be used as a dip: dip pieces of pita bread into good olive oil, then touch it to the za'atar before each mouthful. Penzey's recommends cutting pita bread into wedges, brushing with olive oil, sprinkling with za'atar, then baking at 350F. Mary B. ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n045.14 --------------- From: "Phyllis Tesch" Subject: Old Milwaukee Rye Bread Date: Sun, 28 May 2000 12:21:08 -0500 This is the recipe for Old Milwaukee Rye Bread from "New Complete Book of Breads" by Bernard Clayton, Jr. Someone asked that I post it. I include the introductory paragraph because I find it interesting. "Old Milwaukee Rye bread has become a delicious classic in my kitchen. It was one of the first loaves of bread to come from my oven when I started baking, and it had been a favorite ever since. Over the years, it has become a classic (and a favorite) in other kitchens as well. "It begins with a sponge (or sour) rising and falling in a bowl under a taut plastic wrap that will bubble to its maximum goodness in about three days, give or take a few hours. After a day or so, a whiff of the fermented sponge will make manifest the historic relationship between the baker and the brewer. "I have baked hundreds of loaves of Old Milwaukee Rye, and each time I have done so, I have had a warm thought for Bernadine Landsberg of Milwaukee, who sent me the recipe a long time ago. "The dough can be fashioned into 2 large round loaves - good for husky sandwiches - or 3 or 4 long slender loaves, ideal for slicing thin to serve at a buffet or brunch. "Note: this is a large amount of heavy dough for food processors. I suggest doing just half of the recipe for that method." Ingredients Sponge: 2 cups of medium rye flour 1 package of dry yeast 1 tablespoon of caraway seeds. 1 1/2 cups of warm water (105 - 115 degrees) dough: 1 cup hot water 1/4 cup molasses 2 tablespoons caraway seeds (divided) 1 egg, room temperature 1 tablespoon salt 2 cups rye flour 4 cups bread or all-purpose flour, approximately 3 tablespoons vegetable shortening 1 egg, beaten, mixed with 1 tablespoon milk. Baking sheet 1 baking sheet greased, Teflon, or sprinkled with cornmeal, or 2 baguette pans, greased. (note from PAT: I use 2 hearth rye bread pans from King Arthur.) Preparation: 1 - 3 days To make the sponge, in a large bowl, measure the rye flour, yeast, seeds, and water. Blend well with 25 strokes of a wood spoon. Cover the bowl snuggly with plastic wrap so the sponge loses none of its moisture, which will condense on the plastic and fall back into the mixture. The dark brown pastelike batter will rise and fall as it develops flavor and a delicious aroma. Stir once each day. (Note from PAT: although I have made this several times, the sponge has never been dark brown. Both at this point and with the finished loaves, I get light to medium brown.) The sponge, which will resemble a wet mash that's too thick to pour and too thin to knead, may be used anytime after 6 hours although the longer the better - up to 3 days, when it will have ceased fermentation. If it fails to bubble up after falling back anytime during the 3-day period, don't think it is dead. It's not. It's just resting but gaining flavor all the time. By hand or mixer 20 minutes To make the dough, on bake day, uncover the bowl and add the water, molasses, 1 tablespoon caraway seed, salt, rye flour, and about 2 cups white flour. Beat until smooth, about 100 strokes or 3 minutes with the mixer flat beater. Add the shortening. Stir in the balance of the white flour, 1/2 cup at a time, first with the spoon and they by hand or with the mixer dough hook. The dough should clean the sides of the bowl but it will be somewhat sticky, thanks to the perverse nature of rye flour. Kneading 8 minutes. Turn the dough out into a floured work surface and knead by hand (with the help of a dough blade) or under the mixer dough hook. If by hand, knead with a strong push-turn-fold rhythm until the dough is smooth. Add sprinkles of white flour if necessary to control stickiness. By processor 5 minutes Prepare the sponge, as above. Attach the plastic blade. Reduce this size of this recipe because the dough is do heavy. Pour the sponge into the processor work bowl and add the hot water, molasses, 1 tablespoon caraway seeds, salt. Pulse to blend into a light batter like dough. Add all of the rye flour. Pulse. Add the shortening. With the machine on, measure in the white flour, 1/4 cup at a time. Add the last portion with care - no more than necessary to create a ball of dough that will ride the blade around the work bowl, cleaning it as it whirls. Kneading 45 seconds. Leave the machine running and knead for 45 seconds. The dough will be some what sticky when it comes from the work bowl but a few sprinkles of white flour will make it easy to shape into a ball. First Rising 1 hour Place the dough in a greased bowl and place plastic wrap over the top of the bowl. Leave at room temperature until the dough has doubled in bulk, about 1 hour. (If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising times by half.) Punch down 10 minutes Punch down and let rise for an additional 10 minutes. Shaping 6 minutes Divide the dough. For 2 round loaves, mold each into a smooth ball and place on the baking sheet. Flatten the tops slightly. For a long slender loaf, roll the piece under the fingers and palms so that it stretches lengthwise to become a baton, a French word that graphically describes the shape. Place the pieces side by side on the baking sheet or in the special twin pans made primarily for French baguettes. Second rising 40 minutes. Cover the loaves with wax paper. Leave until loaves have doubled in bulk, about 40 minutes. Preheat. Preheat the oven to 375F 20 minutes before baking. Baking 375F 40 minutes. Rye loaves should have the traditional design cut with a sharp knife or razor blade. Carefully slash 3 or 4 diagonal cuts across the tope of each long loaf. For the found loaves, cut a tic-tac-toe design or 3 or 4 parallel cuts across the top of the loaves. Brush the tops with the egg-milk wash for a shiny crust (or water for an unglazed one). Sprinkle the moist glaze with 1 tablespoon caraway seeds (which will stick better on the egg glaze). Bake the loaves for about 40 minutes or until they test done - tapping the bottom crust yields a hard hallow sound. The loaves will be dark brown, almost blank. If the loaves appear to be browning too quickly, cover with a piece of foil or sack paper. (if using a convection over, reduce heat by 40F.) Final step Removed from the oven and allow to cool on metal racks. This bread keeps for at least a week or more in a plastic bag, and freezes for months at 0F. --------------- END bread-bakers.v100.n045 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved