Date: Fri, 18 Aug 2000 23:38:07 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n057 -------------- 001 - "Joni Repasch" Subject: Google.com Date: Sat, 12 Aug 2000 10:23:00 -0700 Horrors, Tarheel Bob just wrote to tell me I made a mistake in this week's digest. I recommened a web site by the name of Goggle.com when I should have written Google.com Please forgive! I've just hired Bob as by editor-in-chief :) joni --------------- MESSAGE bread-bakers.v100.n057.2 --------------- From: "L. Hyson" Subject: Bob - I have had a Kitchen Aid Mixer for 7 years Date: Fri, 11 Aug 2000 21:50:35 -0400 Bob, I have been using my K5A Kitchen Aid 5-quart mixer since 1974 - I have prepared everything in it and there has never been any problem - I have never doubled recipes and everything gets incorporated. Hope this helps. --------------- MESSAGE bread-bakers.v100.n057.3 --------------- From: JWest10206@aol.com Subject: blueberry bread for bread machine Date: Sat, 12 Aug 2000 10:35:56 EDT Hi all I don't post often but I religiously read it all ;o). I pick up few pounds of blueberries now I am looking for a good recipe ;o). If you have one and would like to share would you be kind enough to send it my way? please reply on my e-mail since I am on digest and don't want to wait that long. thanks in advance --------------- MESSAGE bread-bakers.v100.n057.4 --------------- From: "Michael Silverberg" Subject: large quantities of challah Date: Tue, 15 Aug 2000 22:03:41 -0700 I have been asked to make 30 challahs for a fund raiser. I would like to but the most I have ever made is 4 as that is all my oven will hold. They said that I could use the ovens at the temple which can hold 10-15 1 lbs loaves at a time. The only problem is how do you handle so many at a time. If any body has any ideas I would love to hear them. Thanks in advance HotBot - Search smarter. http://www.hotbot.com --------------- MESSAGE bread-bakers.v100.n057.5 --------------- From: BILLPOTE@aol.com Subject: Summer Loaf Date: Sat, 12 Aug 2000 09:54:49 EDT I attended the Summer Loaf last weekend in Portland. After returning home to Michigan, I tried one of the focaccia recipes from Carol Field's demonstration. I think the whole trip was worth it. What a great experience for a baker. I thought there would be other comments in your news this week. Where is everybody? And, by the way, I thought Bread-Bakers was going to have a presence there. At any rate, next year is already scheduled. I advise all loyal readers to mark the date (maybe someone can supply it). It's well worth the time and expense. The classes by Carol Field, Peter Reinhart and Maggie Glezer which I attended were exceptional opportunities to expand one's baking horizons. In addition, the portable wood-fired oven built by Mark Doxteder was a real experience. Portland and the Farmer's Market were also inspiring. Hope to see you all next year. Digger --------------- MESSAGE bread-bakers.v100.n057.6 --------------- From: Lynn Cragholm Subject: King Arthur Date: Fri, 11 Aug 2000 17:42:09 -0800 I recently began using King Arthur flours and I do like them, primarily because they are not bromated or bleached. My breads never have been better! I very much like the 100% white whole wheat and, as someone else said, the First Clear Flour is great in rye breads. Alas, after what I have on hand is gone, which fast is dwindling, I no longer will be able to afford the pleasure of using KA flours when I bake. We live on a retirement income and I cannot continue to pay the expensive shipping to get the flour to Anchorage, Alaska. For some strange reason some companies, when figuring the shipping cost, view Alaska as a foreign country. Yet others do not. King Arthur apparently does because, for example, when I recently placed a large order to restock various flours and, at the same time, receive the free subscription to the baking newsletter for a year. The merchandise totaled $105, the weight was 118 pounds, and the charge to ship me the flour would have been $108. This was the slow-mail shipping charge, which meant I'd wait for up to a month for my order to arrive. I know, because I've waited that long before when I had flours shipped the slow way. Although I have paid the outrageous shipping charges in the past, I finally came to my senses and cancelled the order because, I told the lady on the other end of the phone line, I'm not buying gold, I merely wish to purchase some flour. There is one store in Anchorage (New Sagaya) where KA flours may be purchased, at GREATLY increased prices over those in the catalog--because of the shipping that the store has to pay, I suppose. Another problem is that the supply at the store is sparse and what I go for usually is not available. I always am told that an order is expected any day, and that I should come back. Once I made three trips and finally gave up and ordered my need from KA. I called New Sagaya on the phone before going each time, to inquire if the flour I wanted had been received, and was told yes. When I got there, I discovered that the person I talked to had not actually checked on the shelf but merely had said yes to my question because KA flour is carried at the store from time to time. There truly is a limit to the number of times I can run back and forth to the store for a sack of flour, especially when considering gasoline prices these days! And there truly is a limit to how much I should be expected to pay for shipping! As for the baking newsletter, I guess I'll live without that, too. Lynn Cragholm --------------- MESSAGE bread-bakers.v100.n057.7 --------------- From: "Joni Repasch" Subject: Pane Pugliese Date: Tue, 15 Aug 2000 20:37:29 -0700 I tried this bread today and just had to send the recipe to you bread bakers. This bread is simple, in that, it takes very few ingredients, but plan on 24-48 hours before you have a loaf of this delicious goodie. Enclosed after this recipe are notes from my experience. Pane Pugliese This crusty, slightly domed and delicious peasant bread is made with a very slack (wet) dough. The dough is almost impossible to work with, [that's an understatement jtr] but produces a pleasingly open texture. A long fermentation enhances the bread's flavor. (King Arthur Flour Co). BIGA 1/2 cup (4 ozs) water 1 1/4 cups (5 1/8 ozs) KA Unbleached A-P Flour 1/8 teaspoon instant yeast In a small mixing bowl, combine the water, flour and yeast to form a soft dough. Don't knead it; just make sure all of the ingredients are well-incorporated. Set this mixture aside in a warm place, covered, for 12 to 16 hours. DOUGH All of the biga (above) 1 1/2 cups (12 ozs) water 4 cups (~17 ozs) KA Unbleached A-P Flour 2 tsp salt 1 tsp instant yeast Knead all of the dough ingredients together, using a mixer or bread machine (this is well nigh impossible to knead by hand), until the dough is cohesive and elastic (though not necessarily smooth), about 10 minutes. Cover the dough and let it rise in a warm place for 2 to 3 hours, gently stirring it down each hour. (The longer you let the dough rise at this point, the better the flavor of the finished loaf will be). Lightly grease a half-sheet pan or other flat pan*. (See my notes) Scoop the very wet dough, in two separate pieces, onto the pan lengthwise, shaping each piece into a rough oval as best you can. [Good luck] Cover the dough with heavily greased plastic wrap, and allow it to rise for about 90 minutes. It'll spread quite a bit; don't worry, it's supposed to. Spray the loaves heavily with warm water, and bake them in a preheated 450F oven for 25 to 30 minutes, or until they're a deep, golden brown. Turn the oven off, prop the door open, transfer the loaves from the pan to the oven rack, and allow them to cool in the turned-off oven. Yield: 2 loaves. Source: King Arthur Flour Co. MY NOTES: Date Tested: 08/15/00 Results: Out of this world! A winner! Weather: Clear, rather hot, high in upper 80's. A/C off. Ambient kitchen temp 78-86 Ingredients: Exactly as written Method: KitchenAid: Allowed dough to rest after mixing for 20 minutes. Kneaded 3 minutes, rested 2 minutes, kneaded 3 minutes, rested 2 minutes, kneaded 3 more minutes. Covered bowl and allowed to rise 1 hour, stirred down gently every hour for 3 hours. Used 2 1-half sheet pans covered with greased parchment paper. (See my changes later on) Proof: About 1 hour. (Room very warm, about 86) Baking: 25 minutes exactly. Comments: This dough was so slack it was impossible to handle. Perhaps I could have used a little more flour than recipe called for but wanted to prepare it just as written. Placing the divided dough onto 1 half sheet pan produced a risen dough became one. One loaf almost fell off the pan during the proofing period. Ended I cutting parchment paper down the middle between the two loaves and moving it and one loaf to pizza peel. This loaf I baked on pizza stone. The remaining loaf, which was still on the half sheet, I baked in the lower part of the oven. Because it wasn't as exposed to the top element it's crust wasn't as brown as I would have liked. I served this with a dipping oil: Olive oil, crushed basil and balsamic vinegar. joni repasch --------------- MESSAGE bread-bakers.v100.n057.8 --------------- From: "Margaret Cope" Subject: A Comment re KA Date: Mon, 14 Aug 2000 10:30:39 -0400 I too am a penny-pincher (but pound foolish) person and live about 50 minutes north of KA. Of course their prices need to be higher to help support the wonderful services and catalogs they provide. I tell myself that every time I go in to the recently renovated , reorganized and enlarged facility now selling absolutely incredible bread. Not much is "free" in this world and so we should be grateful to those at KA (no I am not on their payroll...only a customer and a baker) and try to support their able assistance. --------------- MESSAGE bread-bakers.v100.n057.9 --------------- From: SloSherri@aol.com Subject: The origin of "rannygazoo" Date: Sat, 12 Aug 2000 12:24:08 EDT Hey, Sherri! What's a "rannygazoo?" Bob the Tarheel Baker Dear Bob, LOL! Your question was the first thing I saw on this week's digest, and it just cracked me up. There is a British author, P.G. Wodehouse, who was born in the 1880's, and who died in the 1970's. He wrote hysterically funny short stories and novels, at least in my opinion, as well as the book on many broadway shows. Nearly all of his books and stories were about the Brits, and the character he wrote about that just about everyone is familiar with is Jeeves, the butler. Anyway, his characters would occasionally say something along the lines of, "Enough of that rannygazoo," and I just loved the expression and appropriated it. I use it, as did he, in place of "nonsense." I doubt there's a real definition anywhere, but isn't it great?! It really says it all! Sherri --------------- MESSAGE bread-bakers.v100.n057.10 --------------- From: Lobo Subject: Fwd: terracotta and purple ribbons Date: Mon, 14 Aug 2000 18:12:09 -0600 > >Elisabeth Keene > >Subject: Seasoning terracotta I use terracotta floor tiles and have also used a flowerpot saucer for baking. Never did a thing to them insofar as seasoning but sprinkle a little cornmeal over them. The bread doesn't stick once it loses its moisture, BUT you have to place it in the right spot the first time because it will stick while it's still raw. I took 4 loaves of bread to the county fair this last week and got blue ribbons on all of them and purple on 2. Interesting comments on the judge's sheets: White: too yeasty. Whole-wheat: wonderful flavor. I'd used my tried and true 4-H Champion Bread recipe (which is in the archives). I mixed all the ingredients except the flour, divided the result in 2, then added white flour to one batch and whole wheat to the other. So one was too yeasty and the other wonderful flavor ... go figure. I got the purples on the sourdough version of the white and a rye which uses burned sugar. I'll post that rye recipe another day since I don't have access to it at the moment. --------------- MESSAGE bread-bakers.v100.n057.11 --------------- From: "Andreas Wagner" Subject: Irish Bread Date: Tue, 15 Aug 2000 17:35:38 +0200 For Richard Walker who asked about recipes for Irish Brown Bread in BB 100-053.6. I've come across this recipe from Delia Smith from around 1991, looking through various cuttings. She describes it as "a coarse Irish soda brad with lots of character." For those of you unfamiliar with the name, she's the best selling cook-book author in the UK - that doesn't mean that I'm a fan of her writing though! Irish Oatmeal Bread (makes a 1lb loaf) 8oz (225g) stone-ground whole meal flour 3oz (75g) coarse oatmeal (pinhead) 1 teaspoon sugar 1/2 teaspoon sale 1 teaspoon bicarbonate of soda 1 (size 2) egg 1/2 pint (275ml) buttermilk You'll need a 1 lb loaf tin, well greased and lightly dusted with flour. Preheat the oven to gas mark 5, 375F, 190C All you do is place the flour, oatmeal, sugar, salt and bicarbonate of soda in a bowl and mix them well together. Then whisk the egg into the buttermilk and add that to the dry ingredients, mixing everything together thoroughly. The mixture will remain quite soft, so just place it in the tin and bake it on the middle shelf of the oven for 50-60 minutes, or until the loaf sods hollow when you tap it on the underneath. Leave it on a wire rack to cool, and serve very fresh in crusty slices, spread with Irish butter. This bread is also lovely fresh from the oven on a cold winter weekend and served for tea with butter and homemade jam. --------------- MESSAGE bread-bakers.v100.n057.12 --------------- From: Jessica Weissman Subject: First Clear Flour Date: Sat, 12 Aug 2000 00:34:31 -0400 (EDT) While we're on the subject, has anybody out there found a source besides King Arthur for first clear flour? I hate to pay for shipping flour around if it isn't necessary. Jessica Weissman --------------- MESSAGE bread-bakers.v100.n057.13 --------------- From: "SunnyG" Subject: Bagel Maker Date: Wed, 16 Aug 2000 19:17:15 -0600 Has anyone used the Salton Bagel Maker? Does it make good bagels, and does it really cut down on preparation time? Sunny <>< in Sun Valley with singers and slingers, sneakers, swimmers, one silly somersaulting 'zoi and her surreptitious stalker (but no Paso, yet) --------------- MESSAGE bread-bakers.v100.n057.14 --------------- From: "SunnyG" Subject: Tortilla Baker Date: Wed, 16 Aug 2000 19:17:19 -0600 Does anyone know where I can find a home tortilla press/baker? Has anyone used the Salton Wrap Master to make flour tortillas? Comments and recommendations? What is the diameter? Sunny <>< in Sun Valley with singers and slingers, sneakers, swimmers, one silly somersaulting 'zoi and her surreptitious stalker (but no Paso, yet) --------------- MESSAGE bread-bakers.v100.n057.15 --------------- From: "SunnyG" Subject: Flavored Flour Tortillas Date: Wed, 16 Aug 2000 19:17:17 -0600 I live in a remote (although sophisticated, I guess) mountain village and can't find the flavored tortillas my wraps call for. Does someone have a basic flour tortilla recipe with flavor variations, i.e., "garden," cocoa, etc. Sunny <>< in Sun Valley with singers and slingers, sneakers, swimmers, one silly somersaulting 'zoi and her surreptitious stalker (but no Paso, yet) --------------- MESSAGE bread-bakers.v100.n057.16 --------------- From: Robin91783@aol.com Subject: regarding the King Arthur subscription Date: Sun, 13 Aug 2000 09:10:01 EDT well, folks, I did it - ordered King Arthur stuff & got the "free" subscription yeah, I know it's not really free, but it works for me) - I was told I could order from the older catalogs & this was important cos I was dying to have their Easter egg pan - I plan to make Milky Way cake in them for next Easter & put a chocolate frosting on them... anyway, thanks for all the advice regarding the sheet - I had no trouble finding stuff to order - big surprise;) and I guess I'll get my stuff sometime next week. thanks for the input! Robin --------------- MESSAGE bread-bakers.v100.n057.17 --------------- From: Reggie Dwork Subject: Summer Loaf Date: Fri, 18 Aug 2000 19:56:08 -0700 Jeff and I went to Portland, OR for Summer Loaf. We had a wonderful time. Lots to see, eat and experience. Met a list member, Ellen aka Gourmet, who is an extremely interesting person and baker. She came all the way from AZ to attend Summer Loaf for the 2nd year. We attended some of the Hearthside Chats and they were very educational. Plus the breads that were made in the oven were excellent!! Jeff and I walked around, ate, chatted and met new and old friends. Good to see Michael Zusman, one of the people who works so very hard to make Summer Loaf happen, again. Wonderful experience. We added some new bakers to the list as well as Amy Scherber, author of Amy's Breads. The get together for bbd folks was supposed to be in front of Bob's Red Mill at the end of the festival ... Peter Reinhart, Maggie Glezer, Amy Scherber, Jeff and I showed up. We had a very interesting chat. Jeff held up the sign Maggie made up for us but no other list members showed up. I hope everyone was in Carol Field's class or enjoying the festival. Reggie & Jeff --------------- MESSAGE bread-bakers.v100.n057.18 --------------- From: "Jane Koca" Subject: seasoning terra cotta saucer Date: Sat, 12 Aug 2000 20:09:49 EDT 100 no56 008 Elizabeth Keene asked about seasoning a terra cotta saucer: In Charles Scheele's "Old World Breads", he gives the method which worked well for me--I used the saucer from a very large terra cotta flower pot: Wash the saucer clean and let it dry thoroughly. Grease the inside thoroughly with vegetable shortening (not oil). Place empty saucer in a cold oven, turn oven to 250F, bake saucer for 20 minutes, increase oven temperature to 350F, bake another 20 minutes, increase oven temperature to 450F, bake another 20 minutes, and turn oven off, Leave saucer in oven for 2 hours to cool slowly. No more need to grease---in fact if you do, it will not stay porous and you will lose the brick oven effect. Before each use, put empty saucer in cold oven 10 minute before baking; preheat the oven to 400F with empty saucer in it; when oven reaches 400F, remove, sprinkle with corn meal, and slide your round loaf of bread onto saucer. (baker's peel or parchment paper helps) happy baking ________________________________________________________________________ Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com --------------- MESSAGE bread-bakers.v100.n057.19 --------------- From: Reggie Dwork Subject: blueberry recipes Date: Fri, 18 Aug 2000 22:23:55 -0700 Here are some that I have not tried yet but are in my to try some day file... along with a few thousand other bread recipes..... Alma Blueberry Bread Blueberry Bread #3 Blueberry Oatmeal Bread #2 Blueberry Scones * Exported from MasterCook * Alma Blueberry Bread Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Breads Breads: Quick & Muffins Sweet Breads Yeast Free Bread-Bakers Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Tablespoons Butter 1 Teaspoon Orange rind -- grated 1/4 Cup Boiling water 2 Cups Flour -- sifted 1/2 Cup Orange juice 1 Teaspoon Baking powder 1/2 Teaspoon Salt 1/4 Teaspoon Baking soda 3 Teaspoons Orange rind -- grated 1 Cup Fresh blueberries 1 Egg 2 Tablespoons Orange juice 1 Cup Sugar 2 Tablespoons Honey Preheat oven to 325F. Melt butter in boiling water in small saucepan. Add 1/2 cup orange juice and 3 ts. orange rind. Set aside. In mixing bowl, beta egg with sugar, until light and fluffy. In separate bowl, combine flour, baking powder, baking soda, and salt. Add dry ingredients to egg-sugar mixture alternately with orange mixture. fold in blueberries. Pour batter into large, greased loaf pan. Bake about 1 hour and 10 minutes. turn bread out onto rack to cool Mix 2 Tb. orange juice, 1 ts. rind, and t Tb. honey together. Pour over bread, while hot. Let stand and cool. Source: Cooking in the New South by Anne Byrn Phillips. Published by Peachtree Publishers, Limited. ISBN: 0-931948-52-5 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Bread #3 Recipe By : Bread Machine Cookbook Serving Size : 10 Preparation Time :0:00 Categories : Bread Machine Breads Low Fat Bread-Bakers Mailing List Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Small Loaf: -- (Large Loaf): 2 1/2 Tbsp Water -- (5 T) 1/3 C Cottage Cheese -- (2/3 C) 1 Tbsp Butter Or Margarine -- (2 T) 1/2 C Blueberries -- (1 C) 1 1/3 Tbsp Sugar -- (2 2/3 T) 1 Tsp Salt -- (2 T) 2/3 C Cornmeal -- Blue Or Yellow, -- (1 1/3 C) 1 1/3 C Bread Flour -- (2 2/3 C) 1 Tsp Yeast -- (2 1/2 T) medium loaf: 1/4 C water 1/2 C cottage cheese 1 1/2 T butter or margarine 3/4 C blueberries 2 T sugar 1 1/2 tsp salt 2/3 C blue or yellow cornmeal 2 C bread flour 1 1/2 tsp yeast kla@karen.webo.dg.com (Karen Plaskon) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blueberry Oatmeal Bread #2 Recipe By : Donna German Newsletter Serving Size : 12 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads Fruits Sweet Breads Grains Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Teaspoons Yeast 2 1/2 Cups Bread flour 3/4 Cup Oats 1/3 Teaspoon Salt 1 1/3 Tablespoons Sugar 1 1/3 Tablespoons Oil 1 1/4 Cups Blueberries & juice * Cycle: white/sweet * Setting: light to medium This recipe was recently in Donna Germans Newsletter & it sounded so WONDERFUL I thought I'd pass it on! It's for the Medium loaf: Formatted by Elaine Radis BGMB90B; September, 1993 - - - - - - - - - - - - - - - - - - Nutr. Assoc. : 0 0 0 0 0 0 175 * Exported from MasterCook * Blueberry Scones Recipe By : Nicki Fritz Serving Size : 8 Preparation Time :0:00 Categories : Yeast Free Bread-Bakers Mailing List Fruits Hand Made Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups flour 1/2 Teaspoon salt 2 Teaspoons baking powder 1/4 Teaspoon baking soda 1/4 Cup butter (or sub 1/4 cp 1% lf cottage cheese) 1 Cup fresh blueberries -- (or any berries ) 2/3 Cup buttermilk (or 2/3 cp skim milk with tbs of vinegar) 1 Tablespoon molasses Mix first 4 ingredients in a large bowl, and cut in the butter (cottage cheese) until mixture resembles coarse crumbs. Combine milk and molasses, and add to dry mix with blueberries. Stir until just combined. Place on floured board or on cookie sheet sprayed with nonstick spray, and pat into a circle 1 inch think. Cut into wedges (8 or 10), separate slightly if on cookie sheet, and if on board, transfer to prepared cookie sheet. Bake at 450F for about 12 minutes until lightly browned. ****NOTE**** I like my scones a little sweet, so I would add 1/4 cp sugar or a few tablespoons of honey next time. These are more like biscuits in taste. - - - - - - - - - - - - - - - - - - --------------- END bread-bakers.v100.n057 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved