Date: Sat, 26 Aug 2000 16:15:09 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n058 -------------- 001 - Glory Denyer Subject: Compliments to Joni Date: Sat, 19 Aug 2000 11:30:26 -0400 Hi Every one, Wow, Joni, have just read your recipe for 'Pane Pugliese' I wanted to compliment you on the way you write up your recipes. I think the way you note weather, kitchen conditions ect, is great. A good example for slap happy's like myself, I always jot down my bits of info, along the margin. Only slap happy with my book keeping I might add. --------------- MESSAGE bread-bakers.v100.n058.2 --------------- From: TheGuamTarheels@webtv.net Subject: Maggie Glezer... Date: Sun, 20 Aug 2000 17:57:33 -0400 (EDT) For Bill Pote: Hi, Digger. Enjoyed your comments on the Summer Loaf. I understand that Maggie Glezer has a new artisan breads book coming out soon. Do you know anything about it? Bob the Tarheel Baker --------------- MESSAGE bread-bakers.v100.n058.3 --------------- From: Glory Denyer Subject: Milky Way cake Date: Sat, 19 Aug 2000 16:49:58 -0400 Hi Robin. You wrote in BBD v100 n057. That you were going to make 'Milky Way" cake, if and when you get the pans. I have the pans, large and small eggs, but would like your recipe, if you want to share. Thank you. Glory --------------- MESSAGE bread-bakers.v100.n058.4 --------------- From: "Andreas Wagner" Subject: Irish Bread Date: Sun, 20 Aug 2000 09:36:25 +0200 In bread-bakers.v100.n057 I posted a recipe for Irish Bread. Someone's just asked me about one of the ingredients and I've realized there is typo in the list of the ingredients. 1/2 teaspoon sale should actually read SALT Sorry for any confusion Andreas --------------- MESSAGE bread-bakers.v100.n058.5 --------------- From: "Saraoviatt" Subject: Terra Cotta Date: Sat, 19 Aug 2000 18:53:31 -0600 I have read about using terra cotta but have never done it, because I didn't know what minerals or foreign stuff would come out of the terra cotta into my bread. Can you make me easy in my mind about it. Can I just go to a nursery and buy any terra cotta pot or saucer and use it without worrying about my health and, of course, others? --------------- MESSAGE bread-bakers.v100.n058.6 --------------- From: Susan Newman Subject: Round loaves Date: Mon, 21 Aug 2000 20:58:49 -0400 I am dying to make nice round, fat loaves of bread but don't want to pop for KA's expensive coiled baskets. Any suggestions on what I can use rather than just forming the loaf and having it spread out while rising? I've never tried anything like a greased mixing bowl, but somehow feel that just wouldn't work. I would love any ideas...along with a nice, crusty bread recipe! Susie in Atlanta --------------- MESSAGE bread-bakers.v100.n058.7 --------------- From: SloSherri@aol.com Subject: Congratulations to Lobo Date: Sun, 20 Aug 2000 10:10:32 EDT Congratulations, Lobo, on your County fair wins! In what part of the country do you live? If you enter again, you need to tell us so that anyone nearby from the list can come admire your bread, LOL, even if we can't eat it! And that IS very interesting about the judge's comments. It would be a hoot if you could send him a note thanking him for the blue, and mentioning the way you made the breads! Sherri Always Lookin' To Get Even --------------- MESSAGE bread-bakers.v100.n058.8 --------------- From: Tower Family Subject: Pane Pugliese Date: Mon, 21 Aug 2000 18:38:02 -0400 This is for Joni Repasch, I just made the Pane Pugliese as soon as I got the recipe off the net Saturday morning. I did the biga and on Sunday did the bread. It was wonderful. Great texture and wonderful taste. I didn't use my KA, instead I used my Breadman machine and it wasn't hard to work with at all. It could be that it was cool that day as I live in New Hampshire, not in California. Thanks for the recipe and my family is really enjoying it. Debbie Tower --------------- MESSAGE bread-bakers.v100.n058.9 --------------- From: Yvonne58@aol.com Subject: Baking stones Date: Sat, 19 Aug 2000 16:25:59 EDT I'm hoping someone out there will have a way to help with this: The father of a good friend of mine used one of my stoneware pizza rounds, and unfortunately he sprayed it with oil (I guess to help the dough not stick). Does anyone have a way I can get the oil off? He also put it in a dishwasher. The stoneware looks glazed now. It still bakes ok, I just don't get the same results I did pre-greasing. Any help or ideas? Many thanks! Yvonne (who will bake pizzas *for* my friend's dad in future!!) --------------- MESSAGE bread-bakers.v100.n058.10 --------------- From: Andie Paysinger Subject: baking on a comal Date: Sat, 19 Aug 2000 15:12:35 -0700 One of my neighbors just came back from a 2 month trip through Mexico (visiting family) and brought me 2 items I have wanted for a long time. One is a stone corn grinder (big rectangular thing with a bar to grind the corn) I am not going to use this, it is for my collection. However, they also brought me a granite comal which is used for baking tortillas on top of a stove but it can also be put in an oven for baking the Mexican sweet breads or other breads. It retains heat longer than the "stone" I have been using in my oven. It certainly makes a great crust on sourdough. Tomorrow I am going to try one of the "slack" breads, made with a wetter dough (as in Suzanne Dunaway's No Need To Knead) I will let you know the results of my experiment. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n058.11 --------------- From: SloSherri@aol.com Subject: Flour sources Date: Sun, 20 Aug 2000 10:17:38 EDT <> Jessica, I think your question is a good one, especially as it falls nearly virtually on the heels of Lynn's comments about shipping. I used to purchase all of my flour from King Arthur, and I really do believe it is a superior product. However, I live in California, and when I bought a house five years ago, that was the end of shipping staples. I simply could not afford the cost. Luckily for me, Trader Joe's moved to my area last year, and I finally have a reliable, local, and very inexpensive source for KA's regular and white-wheat flours (Trader's also stocks Bread Machine flour, but as I don't have a bread machine, I don't buy it). Here's my point, and I do have one and am finally getting to it: I discovered much to my surprise that my local health food store often carried very unusual flours. I've seen semolina flour, many types of ryes, and any number of other specialty items (sorry for blanking here, but it's early and the coffee hasn't kicked in!) At any rate, check out your local health food store. It couldn't hurt, might help, and is certainly worth a try! Sherri --------------- MESSAGE bread-bakers.v100.n058.12 --------------- From: Alexgejp@aol.com Subject: Kitchen Aid Date: Sat, 19 Aug 2000 11:50:45 EDT In the August 11 digest, Bob Dempsey was debating whether to go with another Kitchen Aid mixer and I wanted to add my two cents worth. Bob, I have had my 5 qt. 325W Kitchen Aid K5M5 Proline mixer for approx. 10 years and have never had a moment's problem with it. During several of these years, I made at least one double recipe (six cups of flour) and sometimes two every day. My mixer has never failed me (even with the heaviest cookie dough). When you say "double recipe" do you mean making two loaves or four? My 325W handles a six-cup, two-loaf recipe with no problem, but I'm still envious that you are considering a 525W. It does an excellent job on one loaf, and, no, the paddle and dough hook do not "beat the air," but does the same job on one loaf as on two. I'm curious about your mixers losing the slow speeds and I hope mine never does. My speeds go from 2 - 10), but I use 2 for all bread mixing and kneading. In fact, I love my Kitchen Aid so much, I recently refused a Zo bread machine that my husband wanted to buy for me. I consider my Kitchen Aid the ULTIMATE bread machine! It also has many other wonderful attachments, such as the meat grinder as we have ground our own hamburger for about 27 years. Good luck with whatever you decide to purchase and Happy baking! Joy --------------- MESSAGE bread-bakers.v100.n058.13 --------------- From: Andie Paysinger Subject: search engine searching for obscure bread sites Date: Sat, 19 Aug 2000 15:00:36 -0700 I have found some great bread baking sites with this search engine. Copernic is a search engine with a difference. It is downloaded to your computer and lives in your computer. When you do a search, it searches through almost all of the most active search engines and is adding more all the time. It does this almost as rapidly as a single search engine does and it pulls up some very obscure sites. The best part is the search results stay in your computer and you can scroll through them when you are not on line or even have your browser on and if you want to check a site just click on it and Copernic will automatically connect to the 'net, open your browser and retrieve the page. It is free with no expiration - The fee version works just fine, but you may find that you are so pleased with it that you want the more complete version ( I used the free version for a bit over a month, then bought the full version). It uses Boolean protocols, so you can just type in a name or phrase and ask it to search exactly as typed, by any word or by all words. There are lots of advanced criteria in the more complete version. It doesn't cost anything to try it, and you might discover some really interesting bread facts as I did. -- Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player asenji@earthlink.net So. Calif. USA "In the face of adversity, be patient, in the face of a basenji, be prudent, be canny, be on your guard!" http://home.earthlink.net/~asenji/ --------------- MESSAGE bread-bakers.v100.n058.14 --------------- From: "Chris Dalrymple" Subject: BLUEBERRY QUICK BREAD Date: Sat, 19 Aug 2000 15:36:04 -0500 I sent this to JWest via e-mail, but thought someone else might also like the recipe (please forgive me if I've already posted this). We pick about 5 gallons of blueberries every year, and this is one of my favorite ways to use them. This recipe never fails to get rave reviews. BLUEBERRY QUICK BREAD From The Too Busy to Cook cookbook INGREDIENTS 5 cups flour 1 1/2 cups sugar 2 T baking powder 1 tsp cinnamon 1 tsp salt 3/4 cup (1 1/2 sticks) butter or marg 1 1/2 cups chop walnuts 1 tsp grated lemon peel 4 eggs 2 cups milk 2 tsp vanilla Juice of 1 lemon 3 cups fresh or frozen blueberries, unthawed DIRECTIONS Preheat oven to 350F. Grease and flour pans. Combine flour, sugar, baking powder, cinnamon and salt in lg bowl. Cut in butter till mixture resembles fine crumbs. Stir in walnuts and lemon peel. Beat eggs lightly, stir in milk, vanilla and lemon juice and mix well. Blend into flour mixture just until moistened. Gently stir in blueberries. Spoon evenly into pan(s) and bake till toothpick inserted in center comes out clean, about 80-90 minutes. Cool on wire rack 10 min. Remove from pan. Serve warm or cold. Store in fridge. MAKES: 1 Bundt cake or 2-9 x 5" loaves or 4-5 3/8 x 3 1/8" loaves MY NOTES: Excellent! I made these changes: 2 c whole wheat flour, heaping tsp cinnamon, sea salt, margarine instead of butter, 1/4 tsp lemon oil instead of peel, 2% milk, 2 small lemons. This freezes beautifully. > From: JWest10206@aol.com > 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. --------------- MESSAGE bread-bakers.v100.n058.15 --------------- From: Haacknjack@aol.com Subject: Mega-Challah, first clear flour Date: Mon, 21 Aug 2000 17:23:26 EDT >To: "Michael Silverberg" >Subject: large quantities of challah Hi, Michael, and congratulations on being nominated for the Challah derby!! I make my holiday Stollen each year in batches of 12, 1-pound loaves and mostly it's a matter of strength and big enough containers to hold the rise. Kneading 5+ pounds of flour at a time is not a minor matter, but if you have been doing your pushups, it's no different than kneading a regular batch. It just takes longer because you can't really get the whole mass moving at one time. It would be prudent to make a small batch once to test out the ovens -- are they heating evenly, do they run hot, etc. etc. etc. You wouldn't want to find out the hard way. Or, perhaps there is someone in the congregation who can lend their experience so you don't have to test. In your shoes, I would attempt to recruit volunteer kneader/braiders. You could pretty well forecast the hour or so you'd "knead" them, and they could have some fun as well. If the temple has commercial-sized ovens, it surely has commercial-sized containers as well. Look for 20-quart pots, for instance. If you let the challah rise as a sponge first, and then as a kneadable dough, the need for kneading is reduced and that may help your (anticipated) volunteer staff. If you're going it solo, you will find a kitchen scale a help in making the loaves pretty even. I cut my Stollen into halves and then quarters and then thirds, and THEN weigh each lump so the proportions are about right. Hope it all comes out just grand. Mazeltov! >To: Jessica Weissman >Subject: First Clear Flour You can always try asking at a commercial bakery that makes good rye bread. they may be willing to sell some from their own stock on the side. I've never seen it on a store shelf to date (sigh). --------------- MESSAGE bread-bakers.v100.n058.16 --------------- From: "Jazzbel" Subject: Re: Challah-Large Quantities Date: Sat, 19 Aug 2000 17:21:25 -0400 > 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. First, start with a recipe measured by weight and not volume, perhaps scaling one from a bakery. Search the net for "Bakery Formulas" and you will find several sites that contain this recipe. For large quantities, I use my Magic Mill DLX which comfortably kneads recipes with up to 7 pounds of flour, which would be roughly 8 one pound loaves. So, three batches might give you what you want. Alternatively, many people have bread machines sitting at home, and they may be willing to lend you some. If you can assemble 5 machines, you can do it in one afternoon. Run the dough cycle, but remove from the machine as soon as the first kneading is over, this should take about 30-35 minutes in most machines. Place the dough for the five loaves in a huge container to rise for the first time. If you do not have enough containers, let each loaf rise in an oiled 2 gallon ziplock bag. After rising, shape and bake, and the rest of the dough is coming. Another idea is to have a bakery mix three batches of ten loaves each and freeze it for you. You may defrost on the site, let rise for the first time, then shape, rise and bake. Later, Jazzbel >>>>> Some friend have a habit of wearing these big time shirt. The other night a fella come and tell me "I wearing a $25 custom-made shirt". I look at him and laugh 'cause I remember when all of we used to "Thank God for Robin Hood Flour". That's right, Flour Bag... --Ronnie butler "Goin' down Burma Road". >>>>> --------------- MESSAGE bread-bakers.v100.n058.17 --------------- From: "Cindy" Subject: Vacuumware Date: Fri, 25 Aug 2000 17:07:10 -0500 Has anyone tried vacuumware for their baked goods yet? Here's the write-up: "Forget about moldy bread, stale donuts & dry cake! Vacuumware technology removes air from inside the container & seals freshness in. In humid climates vacuumware will protect things like chips & crackers from getting soggy & soft. Quick & easy to use--just press a button. Bakery keeper: 15"W x 9"D x 8"H. Multi-purpose keeper: 8"H x 12" diameter (it's round for cakes). ABS plastic. Each requires 4 "D" batteries (not included). Imported. $79.99 each" I once thought a humidor (for cigar freshness) would be a great idea for breads, but I don't know... Now I wonder about this vacuumware. Do we really want to eliminate the air around our breads?? Any opinions? Cindy --------------- END bread-bakers.v100.n058 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved