Date: Sat, 5 Aug 2000 02:04:16 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n054 -------------- 001 - "Paul N.Olson" Subject: baking stoves Date: Mon, 31 Jul 2000 14:12:34 -0500 Hi-Being a novice in bread-making but enjoying it immensely, I have had many questions over the last year. One of these is what the best oven/stove one could purchase for home. I am now in need of a new stove and was wondering what the general consensus on what brand of gas range will produce the best baking results. Thanks in advance for the help Paul N. Olsen Tel (906) 225-1063 Fax (906) 228-5627 --------------- MESSAGE bread-bakers.v100.n054.2 --------------- From: Margaret Combs Subject: Finnish breads list Date: Sat, 29 Jul 2000 14:47:58 -0500 I just happened to come across site which offers Finnish breads, cookies, etc. while I was searching for new recipes for pulla. It offers them for sale & it lists both the English & Finnish names for each: They have a sourdough rye, barley, and a number of other whole grain breads for not much at all. To access the site, enter: www.finpro.net/finbake/finbake.html or if the link will work for you, here it is: http://www.finpro.net/finbake/finbake.html Hope one will evoke beautiful childhood memories! --------------- MESSAGE bread-bakers.v100.n054.3 --------------- From: Robin91783@aol.com Subject: baking list question Date: Tue, 1 Aug 2000 22:31:03 EDT It's August & the month that King Arthur* gives a freebie baking subscription if you order 100 bucks worth of stuff....has anybody ever subscribed to it? if so, would you recommend it? and what stuff would it be worth buying at King Arthurs, in _your_ opinion? thanks! I'm debating whether I want to do it the cheap way by just ordering it or the more expensive way - not that I couldn't find $100 worth of stuff to buy (cos I _could_) but I want to know if the subscription is worth it... thanks! Robin *nope, I don't get a kickback from them --------------- MESSAGE bread-bakers.v100.n054.4 --------------- From: SloSherri@aol.com Subject: Re: Digest bread-bakers.v100.n053 Date: Sat, 29 Jul 2000 06:55:14 EDT In a message dated 7/29/00 03:09:09 Pacific Daylight Time, bread-bakers-errors@lists.best.com writes: << The best idea, use Jeff's KISS formula: Keep It Simple, Stupid. Use your eyes. Bake by the color. - Ed Okie >> God bless ya, Ed! I've always done it that way, and wondered what I was missing by NOT using an instant read thermometer (I love my scale - see my earlier post - but just couldn't be bothered to buy a thermometer). I now feel vindicated! That you for your wonderful and informative post! Sherri --------------- MESSAGE bread-bakers.v100.n054.5 --------------- From: Yvonne58@aol.com Subject: Elizabeth David book Date: Sat, 29 Jul 2000 13:08:43 EDT I can vouch for Elisabeth's opinion of Elizabeth David's book English Bread & Yeast Cookery. It opened many doors for me, besides being a fascinating read, and is just full of recipes of practical and historical interest. It's available in hardcover (I bought mine at Borders). I'd suggest searching on Amazon or I'm sure Borders or Barnes & Noble could get it. It's published by Biscuit Books, Inc., Newton, MA. It's the new American edition, ISBN 0-9643600-0-4. If you have any interest in the history of bread as well as practical baking matters, this is a great book. Yvonne --------------- MESSAGE bread-bakers.v100.n054.6 --------------- From: SloSherri@aol.com Subject: Finnish rye bread Date: Sat, 29 Jul 2000 06:42:45 EDT Dear Lynn, I am on vacation this week in Maryland, but my ex-mother-in-law is a fount of information regarding any kind of Finn bread. She is 80 now, and we are still quite close. She and I have traded recipes for years, and she can still read and write Finnish. If anyone will know of this recipe, she will! I will have to call her when I get home next weekend, August 6th, and will see if she has anything that would be of any help. She does not have e-mail, but I will be sure to e-mail you to let you know if there is a recipe that she will be forwarding along. Happy Baking! Sherri --------------- MESSAGE bread-bakers.v100.n054.7 --------------- From: Haacknjack@aol.com Subject: wry rye observations Date: Sat, 29 Jul 2000 11:20:09 EDT > To: BillyFish@aol.com > Subject: Sticky rye dough My experience is that rye flour produces the exact effect you observe ... and it turns to slick slime when you try to wash it off of the bread board. So don't worry about it! You're right, it adds a nice (and "mysterious") flavor to lots of breads...toss it in and keep a textured scrubby pad nearby to clean up. (Though I make all my bread by hand, I can't imagine that your machine is adding anything special to the experience!) DO resist the temptation to keep adding flour to overcome the stickiness, unless you plan to build a structure with the resulting product... --------------- MESSAGE bread-bakers.v100.n054.8 --------------- From: robert & Keri Cathey Subject: Finnish rye bread recipe Date: Sun, 30 Jul 2000 16:55:18 -0500 Dear Lynn, I'm not sure if this will be the Finnish rye bread recipe for which your friend is looking, but I thought I'd pass it along anyway, just in case. I don't have the Finnish name, but the English name fit well enough. Regards - Keri Cathey, Tulsa OK @@@@@ FINNISH RYE BREAD 1 1/2 c boiling hot water 1/4 c brown sugar 1/4 c molasses 2 tbsp shortening 1 pkg yeast 1/4 c warm water Cool first 4 ingredients to lukewarm; add yeast softened in warm water. Add: 1/2 tsp. anise seed 1 tsp. fennel seed (optional) 3 tsp. grated orange rind Add 2 cups rye flour; mix well. Add 3 1/2 cups white flour; mix well. Knead on floured board until elastic. Let rise until doubled in bulk. Form into loaves and put into greased pans and let rise. Bake 1 hour in 350 degree oven. Makes 2 loaves. Double recipe for more. --------------- MESSAGE bread-bakers.v100.n054.9 --------------- From: Jessica Weissman Subject: The Italian Baker Date: Mon, 31 Jul 2000 09:57:36 -0400 (EDT) Just a consumer note: Copies of Carol Field's compendious, stupendous and fascinating book The Italian Baker are available at hamiltonbook.com for about $13. This is a fine book - you just have to take the salt measurements she recommends with a grain of salt, as it were. This must mean the book is being remaindered, so you may find copies at other remainder places. I can't recommend this book too highly. Hamiltonbooks also has inexpensive copies of Bernard Clayton's books. While we're on consumer notes, if you break the base of your La Cloche, the manufacturer (Sassafras Enterprises) will sell you just the base at a reasonable price, with shipping included. No website that I could find, but they do have an 800 number. Enjoy. And please note I have no commercial connection with either of these places. Jessica Weissman --------------- MESSAGE bread-bakers.v100.n054.10 --------------- From: John and Saundra Murren Subject: Measuring Date: Sat, 29 Jul 2000 04:34:30 -0700 On July 24th, Jessica Weisman writes: >Lots of the large liquid measures I've seen are off by a good bit. And are >you sighting the measurement at eye level, and using the bottom of the >meniscus (dip in the surface) as your mark? In a wide measure the >difference between the top of the meniscus (sighting against the side of >the cup) and the bottom could be significant. Say what? I suspect the nature of this message will invite still more calls for a total chemical and physical analysis of all ingredients prior to each baking episode. I will always remember my grandmother's instruction, "You just add the flour til it feels right." And if I ever become as good a baker as she, I'll be damned lucky. jm ==================================== "Self-respect: the secure feeling that no one, as yet, is suspicious." H.L. Menken =========# --------------- MESSAGE bread-bakers.v100.n054.11 --------------- From: SloSherri@aol.com Subject: Re: Digest bread-bakers.v100.n053 Date: Sat, 29 Jul 2000 06:50:24 EDT In a message dated 7/29/00 03:09:09 Pacific Daylight Time, bread-bakers-errors@lists.best.com writes: << With regard to the excess moisture, have you checked to make sure that you are measuring correctly and that your measuring cup is not off? Since you have to add more to all recipes, maybe the measurements themselves are off. >> I have to add my two cents here... the original post and the subsequent replies all confirm my belief that the easiest and most accurate way to measure is by weight. It is also faster! I have a reasonably inexpensive electronic scale (it cost about $45 from King Arthur), that has a tare option (it permits you to zero the scale as you add each ingredient), and the ability to convert to grams (good for weighing my parrot!) It is very accurate, and much faster when baking, as all you need to do is dump (for example) 17 ounces of flour into a bowl for a 4-cup recipe. None of that fluffing and spooning into the measuring cup rannygazoo. The same is true for liquid measures as well. I am on vacation for two weeks and just made pizza for my hosts last night. Ugh! I had to measure with measuring cups, LOL! Sherri --------------- MESSAGE bread-bakers.v100.n054.12 --------------- From: robert & Keri Cathey Subject: GRANDMA'S BROWN BREAD (steamed in cans) Date: Sun, 30 Jul 2000 17:03:52 -0500 @@@@@ GRANDMA'S BROWN BREAD 1 qt milk (4 c) 1 c molasses 1/2 c brown sugar 1/2 c white sugar 2 c white flour 4 c graham (or rye) flour 2 tsp soda 2 tsp salt 1 box raisins "From my maternal Grandmother, who inherited the recipe from her German mother. Every year at our annual family weekend reunion, this is a must, as well as our homemade noodles fixed with salt pork and tomatoes and German Kuchen." Dump measured ingredients into large bowl or pan. Mix well. Put in individual cans with spring tops, or can use soup cans-vegetable cans with waxed paper or foil on top. (Use rubber band to anchor waxed paper). Put in steamer with water 1/2 way up the cans and steam for 2 hours. (If steamer is not available, a Dutch oven with a cover, or even a covered roasting pan could be used). After steaming for 2 hours, put in 350 degree oven for 15 minutes until toothpick comes out clean. (If toothpick test is clean after steaming, this step can be omitted). Makes approximately 5-6 tins. (I spray Pam into the cans before adding batter, and let cool slightly before removing from cans). (Confession from Keri - this is NOT my own family's recipe. I received the recipe with the family reunion description on it, but, alas, no name of the originator.) --------------- MESSAGE bread-bakers.v100.n054.13 --------------- From: ehgf@primenet.com Subject: Bread temperature vs. color Date: Tue, 01 Aug 2000 00:11:38 +0800 Hi all, I found Ed's posting re: finished bread temperature vs. finished bread color, as an indicator of doneness, very informative, but I would like to make a comment based on my baking experience. IMHO, color is not always the way to judge a properly baked loaf. "Enriched" loaves, or those that have extra sugars, milk or eggs added, brown very quickly on the outside while the interior or crumb is still underdone (these loaves often require a piece of aluminum foil draped over them to allow the interior to cook without the outside over-browning). Many straight dough bread recipes suggest baking until "golden" brown, while I learned from Peter Reinhart's wonderful class that a "red-brown" color showing optimum carmelization of crust is the desirable color for artisan breads. What is golden to some may be red-brown to others and vice versa making color totally subjective criteria. I use the recipe's indicated bake time as my first indicator of doneness. I then check temperature just as a confirmation. If the temperature is less than 190 degrees, I put the loaf back in for a few minutes, because most bread books indicate that the bread is undercooked below that temperature. Ideally, anything between 190 and 200 degrees is fine although one of my bread books recommended a temperature of 210 for breads that have lots of fruits or other moist items in the dough. Ellen aka Gormay PS I baked breads for years without the benefit of a thermometer. Timing and thumping the bottom of the loaf worked well every time. Bread baked at home was always received by friends and family as a delicious change from "store bought" and if they were underbaked or overbaked we didn't know it :-) --------------- MESSAGE bread-bakers.v100.n054.14 --------------- From: robert & Keri Cathey Subject: rcp - Russian Black Bread Date: Sun, 30 Jul 2000 16:59:17 -0500 Didn't know but what someone might find this interesting... Keri Cathey in Tulsa @@@@@ RUSSIAN BLACK BREAD 4 c unsifted rye flour 3 c unsifted white flour 1 tsp sugar 2 tsp salt 2 c whole bran cereal 2 tbsp crushed caraway seed 2 tsp instant coffee powder 2 tsp onion powder 1/2 tsp crushed fennel seed 2 pkg dry yeast 2 1/2 c water 1/4 c cider vinegar 1/4 c dark molasses 1 sq (1 oz.) unsweetened chocolate 1/4 c margarine or butter 1 tsp cornstarch 1/2 c cold water Combine rye and white flours. Measure 2 1/3 cups of the flour mixture into a large mixing bowl; add sugar, salt, cereal, caraway seeds, instant coffee, onion powder, fennel seed and dry yeast (undissolved). Combine 2 1/2 cups water, vinegar, molasses, chocolate and butter or margarine in a saucepan and place over low heat just until mixture is warm. Chocolate and butter-margarine need not melt. Add this mixture gradually to dry ingredients and beat for 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup more flour mixture, or enough to make a thick batter. Beat at high speed 2 more minutes, keeping sides of bowl scraped. Stir in enough more of the flour to make a soft dough. Turn out on lightly floured board. Cover dough with warm bowl and let rest 15 minutes. Then knead it about 15 minutes until smooth and elastic. It will still be a bit sticky. Place the kneaded dough in well buttered or oiled bowl and turn over once to bring greased side up. Cover with a heavy towel. Let rise in sheltered warm place until doubled in bulk. Punch down, turn out on lightly floured board. Cut in half. Shape each half into a ball each about 5 inches in diameter. Set each in center of greased 8 inch round cake pan. Cover, let rise until doubled. Bake in preheated 350 degree oven about 1/2 hour. Meanwhile combine cornstarch and 1/2 cup cold water in saucepan; stir constantly over low heat until mixture boils 1 minute. As soon as bread has finished baking, brush cornstarch mixture over tops of loaves and return to oven to bake 2 to 3 minutes more to set glaze. Turn out of pans to cool on wire racks. --------------- MESSAGE bread-bakers.v100.n054.15 --------------- From: Margaret Combs Subject: Finnish bread, etc. Date: Sat, 29 Jul 2000 14:01:20 -0500 I have a Finnish bread cookbook with many recipes. Unfortunately, my Finnish friend is gone now & the little Finnish I have doesn't cover food terms, though I can tell you that leipa & leiva (pronounced Lye-vah, with an "a" sound that is hard to describe; it has two dots over it, as in Swedish & Finnish, & sounds a bit like the "baah" of a sheep. If there are any Finns or Finnish-speaking handy, I'll be glad to copy these recipes & send them. There are a lot, inc. ones for that splendid bread, pulla, flavored with cardamom & a holiday treat. Our family's favorite bread. Anyway, I do have a wonderful recipe for Finnish bread that I have made for 30 years & it does taste to me like the breads I've had in Finland. Here it is: Finnish Rye Bread 3 c rye flour 2 1/2 c unbleached white flour 1 1/2 c hot water 2 T butter 1 T sugar 2 t salt 2 pkgs yeast 1/2 c warm water Stir butter, sugar & salt into the hot water & let cool to lukewarm. Add yeast to the warm water & allow to begin to bubble. Then add to the first mixture in a large bowl. Mix in the rye flour & beat well. Add 2. unbleached flour & blend well. Sprinkling the last half-cup of flour onto a flat surface, knead for about 10 mins., adding more white flour as needed (here in Louisiana, it is humid so I always need to add a fair amount more.) Knead until smooth & shiny, roll into a ball & place in a greased bowl. Rub the melted butter or oil over the surface, cover bowl lightly & set in a warm place to rise. When an imprint of your finger stays indented, it is ready. Should take about an hour. Punch down, knead lightly, and divide into two round loaves. Place on a nonstick or greased baking sheet & flatten them to about one inch thick. Cover & let rise until almost double. Bake at 400 degrees for 25-30 mins or until they sound hollow when tapped on the bottom. Let cool on a rack. My children cut their teeth, literally, on this bread, though for them I used whole wheat in place of the rye. Jolly Joan bran bread Does anyone have the recipe that used to be on the Jolly Joan bran flakes box back in the 70's?? It is a wonderful, wonderful bread, light rather than heavy, but delicious. --------------- MESSAGE bread-bakers.v100.n054.16 --------------- From: rgcasey@ix.netcom.com Subject: Re: bread temperature, another perspective (v100,n053) Date: Sun, 30 Jul 2000 14:05:44 -0400 (EDT) I agree with the facts that Ed Okie presents in his comments on measurement of bread temperature, but I respectfully disagree with his conclusions. I don't see how color can be a truly reliable indication unless one is baking a familiar bread in the usual oven. Certainly color at the done point differs with several factors: makeup of the bread, oven temperature, location of the bread in the oven. The oven control dial is not a reliable indicator of actual air temperature inside, another source of error. I use a probe thermometer for testing doneness, and like Ed I have noticed that the internal temperature changes very quickly as baking nears completion. It rises from about 185 degrees to 200 or more in a matter of minutes. Anywhere in this range I consider the bread done and pull it. My interpretation is that steam is being generated internally and the bread is baked as far as possible - more baking will just dry it out. If you pull it out earlier there is water inside and the dough is gummy. Well, if you can't take it out earlier and you can't take it out much later, this must be a pretty good guide! Maybe Ed's objection amounts to the fact that you do have to check temperature a few times since there is a fairly small time interval during which the bread should be removed. It would certainly be nicer to just peek now and again to judge, but as I have said, this may not be reliable. As you continually bake the same bread under the same conditions you can learn to estimate the done point by color, but I think the thermometer is an invaluable aid to get you there without making a lot of needless errors. Ed's point about bread space being open is true, but if one is only trying to detect steam then this openness is fine. My probe thermometer seems accurate (e.g., as tested by plunging in boiling water) and cost only $24. As indicated above, accuracy does not seem to be terribly critical anyway. There are many other places where one can go wrong in making bread. The problems Ed experienced could have arisen earlier in the process. In any case, before pulling the doors off the oven or throwing out the old oven for a convection type, I recommend trying what is really a very simple test - just poke a tiny spike into the loaf and read the dial. Richard Casey --------------- MESSAGE bread-bakers.v100.n054.17 --------------- From: Ed Okie Subject: Hot tip for a cool kitchen Date: Thu, 03 Aug 2000 10:01:29 -0400 When summer temperatures soar, humidity drips and the air conditioning system pleads for mercy - turning on the kitchen oven for baking bread... is a major turn-off. The bread machine is a great solution - it doesn't generate excessive heat. But, bread from a bread machine can't match the quality of oven-baked bread. Here's an effective compromise using a bread machine AND oven: Mix the desired dough (2-lb loaf size) and complete first rise in the bread machine. After machine deflates dough (post first-rise): Remove dough and divide between two 9" pans. Second rise is in pans (stick 'em in the cold oven, door closed). After second rise: turn on the oven, 420 degrees, 20 minutes. A key point: Start with a COLD oven. Turn off the oven's heat the last 5 minutes (use the oven's thermal lag). All things considered, the resulting bread is very good - taste/texture/color, without a ton of heat overloading the kitchen and home. This technique works well on all but those 95+ degree days when the AC doesn't stand a chance, and turning on an oven is beyond sanity. Baking artists may shudder at the thought of using a cold oven - instead of a lengthy pre-heat period... but the above method basically replicates what a bread machine is doing. Post-bake cooling: leave the bread in the oven (out of pans) with the door partially open (maybe 3") for 30-40 minutes while prepping dinner. A few technical points: Use any time cycle built into your bread machine, simply stop the process after the first rise is deflated, then move dough to the pans. I use the machine's (Zojirushi) default times for the "Home Made" cycle: 18-minute mix, 45-minute first rise, 85-minute second rise (done in pans). The big difference is the time in the oven: 20 minutes versus the machine's required 70-minute bake period (the latter done at about 280 degrees). Almost any basic bread-machine (or oven) recipe will work. I use heavy-duty Chicago Metallic pans, a bit more expensive but the quality is superb. Different ovens may require variations in time/temperature. The 420-degree, 20-minute bake cycle I use is with a convection oven. The bread's internal temperature ends up at 198 degrees (a bit higher is better). My first guess at 390 degrees for 35 minutes produced a 207 bread temperature - but the crust was barely brown; next time I increased the temperature (to brown the loaf) while reducing baking time. >From a cold start my oven reaches the 420-degree setting in 10 minutes. The last 5 minutes (when the oven is off), the temperature decreases only about 30 degrees. I often add 1/4 - 1/3 cup of chopped walnuts or pecans to the dough mix cycle for variety. A technical point unique to a convection oven (fan forced heat): the last 5 minutes of baking when I turn the oven "off"...I actually reset the oven's temperature to 170 degrees which keeps the fan on, but the heating element remains off since the oven's temperature remains above that point. Bottom line: the amount of heat dumped into the kitchen/home with the machine-oven combination is very modest, relative to a full bake/pre-heat use of an oven. - Ed Okie --------------- MESSAGE bread-bakers.v100.n054.18 --------------- From: rls-1850@juno.com Subject: no subject (file transmission) Date: Sat, 29 Jul 2000 15:35:34 -0500 For Michelle Plumb: The answers to most of your questions will probably be found in Elizabeth David's book on bread and yeast cookery. Until you can secure a copy, here are a few quotes for you from other sources. "In Elizabethan times, four loaves were commonly made -- manchet, cheat, celsus and cibarus. Manchet, the best, was a white, 6-ounce loaf of well sifted flour. Cheat was a 1-pound wheaten loaf made of flour from which much of the bran was removed. Celsus was whole wheat bread. Cibarus, a very poor loaf, was 'appointed in all times for servants, slaves, and the inferior type of people to feed upon.' "Every rank had its appointed bread and an appointed amount of it. By the middle of the 18th Century, this class consciousness of bread had disappeared. White bread was ascendant as the diet of all. The cause lay in improvements in agriculture and in certain economic pressures on milling and marketing." - _Breadcraft_ by Charles and Violet Schafer, Yerba Buena Press, 1974 "barm, n. ... a foamy yeast forming on beer or other malt liquors when fermenting, and used as leaven in bread to make it rise and in alcoholic liquors to make them ferment: also called brewers' yeast." - _Webster's New Twentieth Century Dictionary, unabridged, second edition "cracknel, n. ... 1. a hard, brittle biscuit. ..." - _Ibid._ "quern, n. ... 1. a primitive hand mill for grinding grain, consisting of two stone disks, one upon the other, the upper stone of which was turned by hand. "2. a small hand mill in which spices are ground." - _Ibid._ As for your other questions: Have never before heard of kneading by foot, but it makes perfect sense, especially if one was a professional baker in the age before the Hobart. Have definitely heard/read of bakers adulterating their flour with chalk, alum, lead, and bonemeal. A baker could pay with his life in some places and times for doing this, as well as for selling underweight loaves. Here are a few more quotes from _Breadcraft_. "Ancient Persian bakers who short weighted bread or adulterated it with straw did so on the pain of ending in their own ovens. Early London bakers for their infractions endured the humiliation of being displayed in stocks or being pulled through the streets on a cart with bread or whetstones hung around their necks. "For the first infractions, they paid fines immediately on detection. For continuing offenses, officials threw them on the mercy of the public. Often as not, the people devised degrading punishments. Bribery of officials by bakers was common." "Because bread was the ordinary man's chief food for ages, its history has been blackened by unscrupulous cheats. Emperor Justinian reaped a fortune by having loaves short weighted and filled with ashes. As late as the 18th Century, bakers in Constantinople were hanged for cause. This peril led master bakers to hire stand-ins against the day they might be haled into court. Let someone else, they said, be nailed by his ears to the door of our shops if authorities come to arrest us. "Until recent times, bakers in Austria who flouted laws governing bread sales were fined, imprisoned and even beaten. "In general, the baker nevertheless continued to be a man of standing, as he had been in Roman times. At one time, the murderer of a baker could expect to be fined three times more than one who murdered an ordinary man. And Louis XI of France decreed that bakers should not stand as sentinels for fear they would use that as an excuse for baking a bad product." "At long last some attempt was made to define bread legally. Parliamentary Acts in 1822 and 1836 defined what could lawfully be sold as bread in England. It had to be 'made of flour or meal of wheat, barley, rye, oats, buckwheat, Indian corn, pease, beans, rice or potatoes or any of them, and with any common salt, pure water, eggs, milk, barm, leaven, potato or other yeast, and mixed in such proportions as they shall think fit, and with no other ingredients or matter whatsoever." Hope this helps. Ron ________________________________________________________________ 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.n054 --------------- -------------- BEGIN bread-bakers.v100.n055 -------------- 001 - "Sue & Sam" Subject: Grill recipes for Robin Date: Tue, 1 Aug 2000 17:31:34 -0400 * Exported from MasterCook * Foccacia on the Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Flat Bread, Italian Pizza & Focaccia Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 1 cup water -- (100 to 115 F.) 1 tablespoon honey 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons semolina or corn meal 1 cup unbleached all purpose flour 2 cups unbleached bread flour olive oil or cooking spray to grease Place water, yeast, honey, olive oil, semolina (or corn meal) and bread flour in a large bowl or electric mixing bowl with a dough hook. Stir to blend and let rest a moment of two. Stir in salt, than remaining all-purpose flour to make a soft dough. Knead with dough hook or by hand to form a soft, but not-too sticky dough (8-12 minutes). Remove from bowl, lightly oil or spray top of dough and allow to rest, covered with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for another 15 minutes. Otherwise, you may refrigerate the dough in an oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking sheet lightly with semolina or cornmeal. Dimple top of dough with fingertips. Drizzle with olive oil, dust with salt and coarse black pepper and shavings of fresh garlic or sauteed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close cover. Allow bread to "set up" a couple minutes. Reduce heat to "Low". With a metal spatula, ease bread directly onto grill. Bake until done (another 5-8 minutes). If at any time, the bread seems to be cooking too quickly, reduce heat. If you want this dough ready for supper and are out all day, use only 1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine) and allow for a long rise throughout the day. This recipe is a good way to begin breads-on-the-grill baking. Recipe from http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Middle East Flat Bread on the Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, "Foreign" Bread, Flat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** **Zataar -- lemon and oil -- topping** 1/4 cup zataar spice 1/2 teaspoon kosher salt two lemons -- juice of 3/4 cup extra virgin olive oil **BREAD** 1 tablespoon yeast 2 cups water 2 teaspoons sugar 1 3/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 cups unbleached all purpose flour 5 cups unbleached bread flour 1 3/4 teaspoons salt For topping, stir together all ingredients in a small bowl and set aside. For bread, whisk together yeast, water and sugar. Stir in oil and most of flour (reserve 1 cup of whole wheat), then salt. Knead 8-10 minutes to form an elastic, supple dough, adding reserved flour as required. Place dough in a well greased large bowl, cover with plastic wrap and a tea towel and let rise, until doubled. Otherwise, allow dough a long, cool rise in the refrigerator for several hours or longer (up to three days). Bring dough to room temperature before using (it will rise as it warms). Break off sections of dough, about the size of a grapefruit. Stretch or roll into irregular slabs. Let rest 15 minutes, covered with a tea towel. Spoon on some olive/zataar mixture. Preheat grill to "Hot". Lay slabs gently on grill. Close cover for one to two minutes, then check doneness. Allow to bake until tops begin to brown. Brush with additional topping if desired. Variation: Spicy Middle Eastern Pizza - - - - This is my favorite flatbread. It is good alone or with a good smear of hummus, Lebanese yogurt, or simply topped with fresh tomatoes, salt, pepper and olive oil. You can make your own zataar spice or look for it in a Middle Eastern market. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Middle Eastern Pizza on the Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, "Foreign" Bread, Flat Pizza & Focaccia Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** One Recipe Middle Eastern Flatbread dough 2 tablespoons olive oil -- up to 3 1/2 pound lean ground beef 1/4 cup parsley -- minced 2 teaspoons red pepper sauce OR hot sauce 1/2 cup onion -- grated 1 tablespoon tomato paste 1/4 cup canned tomatoes -- minced finely 1/2 teaspoon ground cumin salt and pepper to taste 1 pinch cayenne 1/2 teaspoon paprika 1 pinch cinnamon 1 teaspoon balsamic vinegar OR pomegranate molasses -- (Cortas is good) In a skillet, brown the meat in the oil. Stir in parsley and onion and allow onions to soften. Add remaining ingredients. Adjust seasonings. Pre-heat grill to "Medium". Prepare dough in very thin 8 inch rounds. Smear with a touch of olive oil. Cover rounds and let rest five minutes. Spread a portion of filling on top of each. To bake, start on a cookie sheet then transfer directly to grill. Baking could take as little as 3 to 5 minutes depending on thickness. Keep an eye on them. This variation makes for a spicy, mildly meaty spread that turns a small flatbread into something special. Middle Eastern spice stores have all the spices you need. Substitutions are noted. These can be made in advance and reheated. The topping should be applied modestly. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Naan on the Grill Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, "Foreign" Bread, Flat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 1 tablespoon yeast 1 1/2 cups warm water 5 teaspoons sugar 2 tablespoons - scant - beaten egg 2 tablespoons melted butter OR vegetable oil 3/4 cup heavy or 15% cream - room temp 1/4 cup milk - room temp 2 cups bread flour 4 cups all purpose flour -- unbleached 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 3/4 teaspoons salt In a large mixing bowl fitted with a dough hook (or use bread machine), whisk together the yeast, water, and 1 teaspoon of the sugar. Whisk in remaining sugar, egg and oil. Stir in cream and milk and most of the flour (reserve one cup), baking powder and salt. Stir to make a soft dough. Attach dough hook (or knead by hand) and make a soft, supple dough, adding more flour as required (10 to 15 minutes). Place in a lightly oiled plastic bag and let rest until doubled, or refrigerate overnight (you may keep dough refrigerated for up to four days). Allow to come to room temperature before using (bread will rise up as it warms). Break dough off in pieces around the size of a grapefruit. Let rest a minute or so, then roll into rounds about the size of your hand. Stretch gently lengthwise and sideways to make a teardrop shaped slab. Place dough slabs on a cookie sheet and cover with a tea towel. Let rest 10-15 minutes. Preheat gas grill to hottest temperature (500 F.). Place nan slabs on grill and put cover down. Bake until dough puffs up, (3 to 5 minutes). Using tongs, turn over bread to cook other side, for another 3 to 5 minutes. Dough may look scorched in areas but this is OK. Serve immediately, or cover in foil and keep warm on the warming section of the grill. Note: Most recipes for nan call for yogurt and milk, but this version is similar to ones I have enjoyed in Indian restaurants. This recipe is adapted from the one generously provided by Montreal's landmark Bombay Palace Restaurant. Rustic, chewy, addictive - this is perfect for a mountain of tandoori chicken or just about any main dish. From http://www.betterbaking.com/breadgrillrec.html Posted to BreadBakers 4/99 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Southwestern Flat Bread - Grill or Oven Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread Bread, Flat Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** NONE ***** 2 1/2 to 3 cups bread flour 1 tbsp. chili powder 2 tsp. sugar 1 tsp. salt 2 1/2 teaspoons Fleischmanns Rapid or Quick Rise Yeast 1 cup warm water 1/4 cup oil 1 egg white 1 tbsp. water fresh oregano or cilantro leaves Stir together 1 cup of bread flour, chili powder, sugar, salt and yeast in a large bowl. Stir in warm water and oil. Beat with electric mixer 3 minutes. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Turn dough out onto lightly floured surface. Knead 5-7 minutes (or use dough hook in mixer). Place dough in a greased bowl and cover. Let rise 60-90 minutes or until doubled. Grease 2 cookie sheets. Punch dough down and divide in two. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in a warm place for about 20 minutes. Preheat oven to 425 F. Stir together egg white and 1 tbsp. water. Brush bread with mixture. Immediately sprinkle with oregano or cilantro. Bake 11-14 minutes or until golden brown. Cool on wire rack. Serve warm or cool. Try this recipe on the grill. - - - - - - - - - - - - - - - - - - Sam --------------- END bread-bakers.v100.n055 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved