Date: Fri, 15 Sep 2000 22:03:55 -0700 (PDT) -------------- BEGIN bread-bakers.v100.n062 -------------- 001 - Robin91783@aol.com - Re: spaghetti squash 002 - "Joni Repasch" - mold 005 - Jill D Myers Anyone have a recipe using spaghetti squash as an ingredient in a bread?? Could you use a zucchini bread recipe or are they that different? just wondering... Robin --------------- MESSAGE bread-bakers.v100.n062.2 --------------- From: "Joni Repasch" Subject: Lora Brody Products Date: Mon, 11 Sep 2000 11:32:41 -0700 Lora, or is it Blanche? I never seem to know, Thanks for you offer to contact my local Whole Foods. It's Fresh Fields, Wilson Blvd, Arlington, 22201. I've written them a note complaining about your products no longer being sold at this particular store. Haven't been back to see their response. --------------- MESSAGE bread-bakers.v100.n062.3 --------------- From: "Joni Repasch" Subject: Tupperware Bread Holder Date: Mon, 11 Sep 2000 11:33:55 -0700 To the Tower Family, et al Gee, so many people wrote in to give just great raves about the Tupperware Bread Keeper. I'm going to a Tupperware Party next Saturday and will share this information with the rest of the invitees. Thanks so much for letting the list and me know about this .... You're nice people. I intend to buy at least 2 of these keepers. joni --------------- MESSAGE bread-bakers.v100.n062.4 --------------- From: Ellen Lee Subject: mold Date: Mon, 11 Sep 2000 12:42:11 -0400 Someone on the Food Network demonstrated a strategy for preventing growth of mold on cheese, and it seems logical that it would work for bread, too. Sprinkle a paper towel with a small amount of vinegar and fold the paper to fit the container you use for storing the cheese (bread). Place a few lumps of sugar around the object, then cover the container. The vinegar supposedly will prevent mold from forming. If any spores are present, they're supposed to be attracted to the sugar and leave the cheese (bread) alone. I plan to try it for both cheese and bread. --------------- MESSAGE bread-bakers.v100.n062.5 --------------- From: Jill D Myers Subject: Re: you got problems with mold? Date: Mon, 11 Sep 2000 10:50:57 -0700 Do you let the bread cool off completely before bagging it? If not wherever the moisture condenses it will attract mold. Make sure the bag hasn't had anything steamy in it too. : } Jillsy --------------- MESSAGE bread-bakers.v100.n062.6 --------------- From: "Chris Dalrymple" Subject: Pane Pugliese Date: Mon, 11 Sep 2000 21:11:27 -0500 Okay, after reading all the rave reviews about Joni's Pane recipe, I just had to try it, even though I'm usually a whole grain kinda gal. And it did taste wonderful...that crackly crust...wow! But I think I did something wrong, unless Pane Pugliese translates into Bread Stepped On By Elephant. Is it supposed to be only an inch or so thick? --------------- MESSAGE bread-bakers.v100.n062.7 --------------- From: "Dan Reid" Subject: KA Flours Date: Mon, 11 Sep 2000 17:02:17 -0700 To answer Evie Werthmann's question about buying KA flour, I was told by one of the Los Angeles Trader Joe's that the bread flour was no longer available, but I was able to go into a Whole Foods a couple of blocks away and buy it. The Trader Joe's manager also told me he didn't know if the bread flour was just gone for the summer or a permanent drop. He thought it was rather silly for people to want to bake bread in the summer! Paula Reid --------------- MESSAGE bread-bakers.v100.n062.8 --------------- From: SloSherri@aol.com Subject: Proofing Containers Date: Sun, 10 Sep 2000 11:12:51 EDT <> Andie, What a fascinating post! Thank you SO much for sharing those memories. Being a bear with very little imagination (with apologies to A.A. Milne), it had never occurred to me to wonder how people kept bread before preservatives and plastic wrap. Thanks again! Sherri --------------- MESSAGE bread-bakers.v100.n062.9 --------------- From: "Kathy Aspinall" Subject: Bread rising baskets Date: Sun, 10 Sep 2000 08:16:05 -0400 If you're looking for a bread rising basket and live near a Home Goods store, check there from time to time. I just bought a Brotform there this week for $16.99. Be guardedly optimistic, though, because this is the first time I've seen them at Home Goods in the past two to three years. I had just started looking for a generic basket in just the right shape to line with cotton or linen when I stumbled across the Brotform. I'm a sucker for kitchen tools and gadgets. Kathy --------------- MESSAGE bread-bakers.v100.n062.10 --------------- From: alexandra mahoney Subject: Light 10 Grain Loaf Date: Tue, 12 Sep 2000 08:04:06 -0400 (EDT) Here is a good loaf for the bread machine (or not) that my toddlers love. It is a good way to get little people to accept the look of grains and such in their bread. The recipe, adapted from my bread machine cookbook, uses King Arthur's tasty 10-Grain Baking Blend, though I imagine any similar 10-Grain cereal blend found in a local health food store would work (The KA Blend does not look like breakfast cereal -- flakes are all tiny, about the size of an oatmeal flake broken in half or smaller). HONEY 10-GRAIN BREAD 7 1/2 ounces water 3 T honey 2 C bread flour 1 C King Arthur 10-Grain Baking Blend 1 1/2 T dry milk 1 1/4 t salt 1 1/2 T butter or margarine 1 1/2 t rapid rise yeast Mix in bread machine or by hand. Bake in machine or oven, as desired. --------------- MESSAGE bread-bakers.v100.n062.11 --------------- From: Jjnjjacobs@aol.com Subject: Need plastic lids Date: Tue, 12 Sep 2000 09:09:11 EDT Hoping to pool your ideas on this one: I've been collecting old coffee jars, the large-mouth kind, for several years now. They look great on my country-kitchen counters, and do a good job holding cookies, flours, crackers, and the like. However, the jar I use to hold the bagels and English muffins has rusted inside the top, and the moisture from these items is causing the rust to worsen! I've tried using some sandpaper to rub the rust off, have even oiled it down some, but like I mentioned, it keeps coming back (even though I don't screw the lid on very tightly to allow for some of the moisture to escape). Any ideas? What would happen if I cleaned it well, then used spray paint to paint it? Will the spray paint fumes taint my ingredients? What would lining the lid with a circle / sheet of cork do? Or..........has anyone ever come across a website / source for large, replacement plastic lids for jars (or even old salt shakers)? And Reggie.......in case we don't thank you often enough.......THANK YOU THANK YOU THANK YOU for all your efforts on this List!! We all realize and surely appreciate the time you spend for us, and we love it! It's one of the BEST things I do for myself, trying to keep up with my fellow Baking Buddies! [Editor AKA Reggie Note: Gee, thanks Jeanette!! It is a pleasure to run this list.] Jeanette from Hotter-than-Hell South Texas, USA --------------- MESSAGE bread-bakers.v100.n062.12 --------------- From: "Joni Repasch" Subject: Russian Rye Sourdough Bread -- Rizhsky Khleb Date: Wed, 13 Sep 2000 16:31:46 -0700 I tweaked this recipe to allow for a sourdough starter and some First Clear Flour. Excellent and easy. Russian Rye Sourdough Bread -- Rizhsky Khleb "The following recipe marks King Arthur's very first venture onto the Internet -- we obtained it from a Russian student at Moscow State University, via the 'net, back in late 1995." [KA Flours 1/4 - 1/3 cup lukewarm water (105 F-115F) 1/4 cup barley malt extract or dark honey 1-2 teaspoons instant yeast 2 cups rye sourdough starter 1 1/2 cups medium rye flour or pumpernickel 2 teaspoons salt 2 Tbsp caraway seeds 1 Tbsp KA Rye Bread Improver (optional) 2 Tbsp KA Rye Sour (optional) 4 Tbsp unsalted butter, melted 3 cups KA Unbleached A-P Flour OR 1 1/2 cups First Clear Flour and 1 1/2 - 2 cups KA Bread Flour Manual/Mixer Method: Pour the warm water into a mixing bowl and add a teaspoon of the malt extract or honey. Stir in the yeast, rye sourdough starter and rye flour. Let this sponge work for at least 20 minutes, until it's expanded and bubbly. Add the salt, caraway seeds, butter, remainder of the barley malt extract, rye bread improver, 2 rye sour, 1 1/2 cups First Clear Flour and enough of the bread flour to create a dough that begins to pull away from the sides of the bowl. At this point, cover the dough with a towel or plastic wrap, and let it stand for about 5 minutes. Mixer Kneading: Remove paddle attachment and insert the dough hook. Knead the dough for 4-5 minutes. Turn machine off and allow dough to rest 2-3 minutes. Knead again by machine or hand another 5 minutes. Add only enough more bread flour to keep dough from sticking unbearably. Manual Kneading: Turn the dough out onto a lightly floured or lightly oiled work surface, and knead until it's smooth and elastic, about 10 minutes, adding only enough flour (or oil on your hands and the work surface) to keep the dough from sticking unbearably. (Rye doughs will always be a bit sticky, so resist the urge to keep adding flour to eliminate this inherent stickiness; adding too much flour will make a heavy, dense, dry loaf.) Halfway through, give the dough a rest while you clean out and butter your mixing bowl. Shape the dough into a ball, place it in the buttered bowl, turning to coat, and cover the bowl with a towel or plastic wrap. Allow the dough to rise for about 1 1/2 hours, or until it's just about doubled in bulk. Punch the dough down, and divide it in half. Shape each half into an oval, place them on a lightly greased [or corn-meal] parchment-lined baking sheet, [pizza peel] cover, and let rise for about 30 minutes. [After doubled, glaze with egg white/milk or cornstarch glaze from _Secrets of a Jewish Baker_*. Make slashes. Bake at 425F for 15 min ..Lower heat to 400F and bake another 15 - 30 min depending on size of loaves.] Crust should be a dark brown, and interior temperature should measure 190 to 200F on an instant-read thermometer. Remove the bread from the oven, and cool it on a wire rack. * "While bringing 1 cup water to a boil, dissolve 2 Tbsp cornstarch in 1/4 cup cold water; whisk into boiling water until mixture thickens. Brush on loaf before slashing & placing in the oven, and again as soon as you take the bread out of the oven." from _Secrets of a Jewish Baker_. Quarter Recipe: boil 1/4 cup water Mix together 1 Tbsp + 1/4 tsp water 1 1/2 tsp cornstarch YIELD: 2 loaves. SOURCE: Based on: The King Arthur Flour Company, Inc. Copyright 2000 Date Tested: 09/05/00 Results: Excellent and beautiful. Weather: Delightful. Overcast and very cool in AM, high about 65. By 1:00, sun was out and temps rose to the low 70's. Ambient kitchen temp by 12:00 noon. 70F. Ingredients: Use 4 ozs less bread flour than recipe called for. Method: As written. Divided dough in half after mixing. Kneaded separately. Weight: 2 lbs, 8 3/4 ozs after kneading Comments: This dough came out nice and supple, slack without being sticky. --------------- MESSAGE bread-bakers.v100.n062.13 --------------- From: "Joni Repasch" Subject: Joni's Whole Wheat Sourdough 10-Grain-Cereal Bread Date: Wed, 13 Sep 2000 15:21:58 -0700 I am celebrating my first year of bread baking. What a great year it has been. I've met so many interesting people on this bread list and want to thank everyone for being so helpful in pursuit of what has become a real passion. To this end I've submitted several recipes this week to show my gratitude. Again, I have altered a King Arthur Flour Recipe to produce this really wholesome loaf. I've only made this once and although my husband thought it was delicious, it tended not to hold together well cut. Perhaps I used a little to much liquid. So, although you want it slack, make sure it's not too sticky to handle. Should you not have KA's 10-Grain-Cereal on hand, not to worry, you can certainly use some substitute such as any multi-grain cereal. You should also know that although some of the ingredients are my own, the method is directly lifted from a King Arthur Flour recipe.....Credit should be mainly theirs. joni repasch Joni's Whole Wheat Sourdough 10-Grain-Cereal Bread 2 1/2 cups (10 1/4 ozs) KA 100% White Whole Wheat flour (or stone-ground whole wheat) 1/4 cup (1 3/4 ozs) KA 10 Grain-Cereal 1 tsp instant yeast 1 1/4 tsp kosher or sea salt 3 Tbsp 2 1/4 ozs) maple syrup, molasses, or light/dark corn syrup or honey 1/4 cup (1 1/4 ozs) Baker's Special Dry Milk 1/4 cup (1 1/2 ozs) potato flour 1/4 cup (2 ozs) vegetable oil or 1/2 to 3/4 cups ( ozs) lukewarm water (105 F-110 F) 1/2 cup white sourdough starter (refreshed) 1 Tbsp Lora Brody's Dough Enhancer Combine all the ingredients EXCEPT the water and salt into mixer bowl. Using the paddle attachment stir the ingredients, then add about 1/2 cup of the water, pouring it in slowing as the mixer runs. Stir again; the dough will begin to clump up and form a ball. At this point, give a few more stirs and cover the bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes or so. This gives the flour a chance to absorb the liquid, and will help prevent you from adding too much flour as you knead the dough later. Kneading the Dough: Switch to the dough hook and add in the salt, mix until well distributed. Knead the dough on speed #2 for 3 minutes, adding a little more water if dough is too dry. Stop machine and allow dough to rest 2 minutes; start machine and knead another 2-3 minutes. The dough should become springy, supple, smooth, soft...when you poke it, it should feel like a baby's bottom. First Rise: Use your bowl scraper to scrape any dried bits of dough out of your mixing bowl, grease the bowl with pan spray, and place the kneaded dough in the bowl. Cover the bowl, and allow the dough to rise for about 1 to 1 1/2 hours. (I like to place plastic over the bowl, then a damp towel.) Ideally, the rising temperature will be between 75F and 85F. (I like to place the covered bowl in a unheated oven with the oven light on.) Shaping: After the dough has risen, transfer to a lightly greased work surface, gently deflate it, and shape it into an oval about 8 inches long. Do not punch or treat it roughly; this will just make the gluten "seize up" and become hard to work with. Transfer the shaped loaf to a lightly grease 8 1/2 x 4 1/2- inch loaf pan. Second Rise: Cover the pan. We use an acrylic dough-rising cover, as it's easy and reusable; but feel free to use a dampened towel, or lightly greased plastic wrap. Just be sure either of those two is place LOOSELY over the pan; you don't want your loaf hindered in any way as it rises. Set the pan in a 75- 85F rising area, and let the loaf rise till its highest point (the center) has crowned about 1 inch over the rim of the pan; this should take 30 to 45 minutes, or perhaps slightly longer. Baking: Place the bread in a COLD oven, and turn the heat to 350F. Bake the bread for 35 minutes. Insert instant-read thermometer into the side of the bread. It should read 190F. If not, give it a few more minutes and measure the temperature again. When done, remove it from the oven, and transfer it immediately to a cooling rack. Run a stick of butter or margarine over the top crust, if desired; this will make the crust soft. Allow the bread to cool before cutting. When cool, store it in a plastic bag, at room temperature, or freeze it. Yield: 1 loaf Source: Joni Repasch, 09/05/00 based on: _The King Arthur Flour Guide for Beginning Bread-Makers_, Box 1010, Norwich, Vermont, 05055. Date Tested: 09/05/00 Results: Joe just loved this bread. Asked me to make more soon. Weather Lovely. High about 70. Ambient kit temp 70 Ingredients: Used exact amount of flour and cereal called for. Measured out 3/4 cup water, but only used a tad ore than 1/2 cup. Dough was slack, but very supple. Used room temp water. Method: Standard Kitchen Aid method. Weight: 1 lb, 11 ozs after kneading First rise: 1 1/2 hours Second rise: 1 hour Baking Time: almost an hour --------------- MESSAGE bread-bakers.v100.n062.14 --------------- From: "Joni Repasch" Subject: Cinnamon Swirl Bread Date: Wed, 13 Sep 2000 16:29:49 -0700 I'm submitting 2 versions of a wonderful semi-sweet bread that I've been making the last week or so. Both recipes are of King Arthur Flours origin. The second one posted is my version using a sourdough starter. Have not tried the first entry but my version is really good. There is one small problem. Between the top crust of the bread and the first swirl of cinnamon filling I always get a big gap. I've tried this recipe three times and can't seem to determine how to keep this layer from separating. Perhaps some kind person on the list can give me some hints. The last time I made this loaf I brushed some beaten egg and water over the rolled out dough before adding the cinnamon filling, thinking that might help adhere the filling to the dough...No luck there. In the meantime hope you find either one of these versions to your liking. Makes great toast and King Arthur Flours says it's also good for French toast. Joni repasch Cinnamon Swirl Bread #3037 Dough: 3 cups KA A-P flour 3 Tbsp Lora Brody's Dough Relaxer 1 Tbsp Instant Yeast 3 Tbsp butter 3 Tbsp non-fat non-instant dry milk 3 Tbsp sugar 1 cup water 1 1/4 tsp salt Filling 3/4 cup KA Baker's Cinnamon Filling* 3 Tbsp water *You might substitute super-fine sugar and ground cinnamon to taste. Combine all of the dough ingredients, and mix and knead them together--by hand, mixer or bread machine--till you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 1/2 hours. Roll the dough into an 8 x 24-inch rectangle. Mix together the filling ingredients, and spread it on the dough, leaving a 1-inch border. Roll the dough up starting with a short edge, pinch the ends closed, and fit it, seam-side down, into a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan, and allow the loaf to rise for about 2 hours, or till it's crowned a scat 1 inch above the pan's rim. Bake the bread in a preheated 350F oven for 40 to 45 minutes, tenting it lightly with aluminum foil after 20 minutes so that it doesn't over-brown. Remove it from the oven, and allow it to cool on a wire rack. YIELD: 1 loaf SOURCE: King Arthur Flour Recipe from their Baker's Cinnamon Filling bag: Item # 3037. Joni's Cinnamon Swirl Bread with a Sourdough Starter Dough 3 cups KA A-P flour 3 Tbsp Lora Brody's Dough Relaxer 1 scant Tbsp Fermipan Brown Instant Yeast (or regular instant yeast) 3 Tbsp butter 3 Tbsp non-fat non-instant dry milk 3 Tbsp sugar 1/2 cup water (used 3 3/4 ozs) 1/2 cup white sourdough starter (refreshed) 11/4 tsp salt Filling 3/4 cup KA Baker's Cinnamon Filling [see notes above] 1/2 tsp freshly ground mace [from Blade mace, Penzeys Spices] 1/2 tsp freshly ground cardamom [from whole pods] 1/2 tsp Orange Oil 3 Tbsp water Glaze 1 small whole egg, or egg white, beaten with 1 Tbsp water MIXER METHOD: Kitchen Aid Using paddle attachment, mix all dough ingredients, except salt and water in mixing bowl. With mixer running on #1 slowly pour in enough water to make a nice slack dough. Stop machine, cover and allow dough to rest 20 minutes. Switching to dough hook, add the salt and knead the dough until a soft dough forms. I knead for 3 minutes, shut off machine for 2 minutes, knead again 2-3 minutes, rest dough another minute or two, then knead by hand a few minutes. (you want a very supple dough). Add a tad more water or flour during the kneading process, if necessary. Cover, to rise 1 1/2 hours. Punch down, roll out in a 8" x 24" rectangle. [brush on a mixture of beaten whole egg and a little water over the rolled out dough -- optional]. Mix filling and spread on the dough, leaving a 1" border on all sides. Roll dough up starting with the short edge. Pinch ends closed, fit it, seam- side down into a lightly greased 8 1/2" x 4 1/2" bread pan. Cover, to rise about 2 hours, or till it's crowned a scant 1" above the rim. Paint on the egg glaze just before placing loaf in oven. Bake in a preheated 350F oven for 40-45 minutes, tenting lightly after 20 minutes. Remove from pan, smear with soft butter, if desired, and allow to cool on wire rack. [Required almost a hour to bake to 190F.] YIELD: 1 loaf (1 lb 10 oz) SOURCE: Created by Joni Repasch 09/05/00 and based on a King Arthur Flour Recipe from their Baker's Cinnamon Filling bag: Item # 3037. Notes are based upon the first attempt at this recipe 09/05/00 Date Tested: 09/05/00; 09/07; 09/11 Results: Delicious, but large spaces between the swirls. Bread falls apart because of this. Ingredients: Measured out 1/2 cup for the water, added 1/2 cup sourdough starter to replace the full cup of water.Used all of the flour, but only 3 3/4 oz water. Still could have been a tad slacker. To the filling mixture added freshly ground mace and cardamon, plus 1/2 tsp orange oil. Rolled out the dough too wide; had to scrunch it together to make it fit the pan. Glazed loaf with beaten Egg Beaters and a little water. Smeared on soft margarine after baking. Method: Kitchen Aid - My regular method. 1st rise: 1 1/2 hours 2nd rise: 1 hour Baking: 60 minutes Comments: Nice dough to work with. If you spray your work surface with vegetable oil before rolling out the dough, it will be easier to roll. I used a tiny plastic spatula to smear on the filling. Other Notes: Baker's Cinnamon Filling # 3037. Ingredients: Sugar, spray dried shortening, cinnamon, Instant Clearjel, natural butter flavor, available from King Arthur Flour Co. --------------- MESSAGE bread-bakers.v100.n062.15 --------------- From: "Erin Nesmith" Subject: Laurie Colwin's bread recipe Date: Sat, 9 Sep 2000 18:45:11 -0500 Hello, Here's a bread recipe from Laurie Colwin's book, "More Home Cooking." I tried with and met with a fair amount of success. This is just how it's written, sorry for the odd format. 1. An hour before you go to bed, fling 1 cup of oatmeal in your blender and grind. Put the oatmeal, 1 cup of wheat germ, 6 cups of white flour, 1 tablespoon of salt, and 1/2 teaspoon of yeast in a large bowl. About 3 cups of tepid water will make up the dough. Knead it, roll it in flour, and put it right back in the bowl you mixed it up in. Cover the bowl and go to sleep. 2. The next morning, make the coffee and knock down the bread. Divide it in half and put each half into a buttered bread tin (you can butter them the night before and stick them in the fridge to save time). Cover the tins with a tea towel and go to work. 3. When you come home, heat the oven to 400F., paint the top of the loaves with milk (this is a frill and need not be done, but it makes a nice-looking crust), and bake for about 40 minutes, turning once. It is hard to describe the nutty, buttery taste of this bread, and it is worth the 15 minutes of work it took you to make it. My notes: I made this without grinding up the oats first and it did fine. I was wondering about the lack of sugar and fat in this recipe, but the bread worked okay without them. The loaves have a nice crackly top crust (I brushed it with half and half) with lots of fish eyes and a beautiful dark brown exterior. The texture is good, lots of little even holes inside. The bread tastes pretty hearty, but not too dry, and I think I'll try it with a smear of country mustard and some roast beef. For the first rise, I let it go 12 hours, and I let it go 3 hours for the second rise, baking it when the loaves rose to the top edges of the bread pans. The first time I tried to make this bread, I must have let it rise for too long on the second rise (more like 10 hours), because it rose over the edges of the bread pans, collapsed, and blopped onto my oven floor in big globs. (I let my bread rise in a cold oven.) There wasn't much ovenspring with this bread, but then with only 1/2 teaspoon yeast and the wheat germ and oats, I guess you couldn't expect much. I am still trying to figure out how to keep the dough from drying out during the long rises. I've oiled the dough and covered it with a damp dish towel, but it still got a skin. Maybe I'll branch out to oiled plastic wrap, or a shower cap over the bowl. Any suggestions? Erin Nesmith --------------- MESSAGE bread-bakers.v100.n062.16 --------------- From: "Joni Repasch" Subject: Semolina Bread Date: Wed, 13 Sep 2000 16:30:45 -0700 What a delight to prepare this light somewhat yellow loaf. Just the right size for sandwiches if placed in a 5-inch X 9-inch or 10-inch pan. I did have one problem with this bread. I think there may have been a misprint in the amount of water or flour. I followed directions as written and after adding the required 3 cups of semolina flour I had a batter, not a kneadable dough. I had to keep adding a little more flour until I was able to get the consistency I wanted, and even then dough was extremely slack. You might try this recipe using only 1 cup of water and 3 cups of flour and see what you get. That is what I will do next time. I used my KitchenAid Mixer for all of the mixing and most of the kneading. Enjoy folks, joni repasch "When people think of semolina flour, they usually think of pasta. But semolina, a high-gluten flour made from the hard, coarse endosperm of durum wheat, also makes a lovely loaf of bread. Light golden in color, moist, and of a fine, delicate texture ideal for slicing, this bread recipe is based on one found in Judith and Evan Jones' "The Book of Bread," available in our Baker's Catalogue (as is the semolina flour.)" KAF Semolina Bread 1 Tbsp active dry yeast 1 1/2 cups lukewarm (110F) water 2 Tbsp soft butter 2 Tbsp nonfat dry milk 1 tsp salt 3 cups semolina flour (4-5 cups) Dissolve the yeast in 1/2 cup of the warm water in a large bowl. Mix the butter and the dry milk into the remaining cup of water, and add to the yeast along with the salt. Stir in the semolina. Turn the dough out onto a work surface floured with a little more semolina and knead it for 8 to 10 minutes, until smooth. Grease a bowl, set the dough in the bowl, turning to coat all sides, cover with plastic wrap, and let rise until doubled in bulk, about 1 1/2 hours or more. Punch the dough down, turn it out of the bowl, and shape it into a loaf. Place it into a greased 5-inch x 10-inch bread pan. Cover with a towel and let rise until doubled in bulk, about 50 minutes. Bake in a preheated 350F oven for 40 minutes, or until bread is a light golden brown and tests done. Turn the loaf out and let it cool on a rack. Let cool thoroughly before slicing. YIELD: Makes 1 large loaf SOURCE: Merlin's Recipe Box, King Arthur's Bread Web Site Note: "This is a nice, moist sandwich bread. I even made it in our office bread machine* with a fair amount of success: the top crust sank a bit, but the texture, taste and moistness were excellent." King Arthur Flours Date Tested: 09/11/00 Results: Good, as in what a surprise, "good" Weather: Warm, humid, temps in mid 80's. Kitchen Temp: A/C on 75 Ingredients: As written: Note: 3 cups of flour (15 3/4 ozs) way too little or amount of water (1 1/2 cups) much too much. Used between 4-5 cups flour. Used all water as written. Method: Kitchen Aid....pretty much as written. 1st rise: 1 1/2 hours - rose way above bowl level, almost spilled out. 2nd rise: 1 hour Baking time: 40 minutes Used a 5 1/4 x 9 1/4 size pan. Did fine, except dough did not rise above pan after proofing. Weight: 2 lbs 1/4 ozs after first rise. Comment: After adding 3 cups of flour to liquid ingredients, mixture more like a batter than a kneadable dough. Had to add between 1 and 2 cups additional flour to make dough into a kneadable state. Next time use only 1 cup of water total to begin with and only add more if needed. Very attractive bread and oh so moist --------------- END bread-bakers.v100.n062 --------------- -------------- BEGIN bread-bakers.v100.n063 -------------- 001 - Kathleen Subject: Jalapeno bread recipes Date: Thu, 14 Sep 2000 05:35:32 -0500 Two jalepeno bread recipes from Vegetarian Southwest, by Lon Walters: * Exported from MasterCook * Jalapeno Cheese Bread Recipe By : Vegetarian Southwest, by Lon Walters, page 146 Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 cups unbleached wheat flour 1 cup stone-ground whole wheat flour 3 cups water 1/2 cup sugar 1/2 ounce yeast 1 teaspoon salt Diced jalapeno peppers to taste -- (about 1/4 cup) 1 large red bell pepper -- diced 1 large green bell pepper -- diced 1/2 pound Monterey jack cheese diced into 1/2 inch cubes 1/2 pound Cheddar cheese diced into 1/2 inch cubes Yields 10-pound batch. From Baker Rick Heenan, The Village Baker, Flagstaff, Arizona Combine and mix flours, water, and sugar. If mixing by hand, add the flours slowly and mix for 10 minutes. If using an electric mixer, mix ingredients for 5 minutes. Knead in yeast, then salt. Knead in jalapenos, bell peppers, and cheese. Let the dough rise in a deep, greased, covered container for 1 to 2 hours, until volume is doubled. Deflate dough by punching it down. Wait 10 to 20 minutes and cut to desired weight (typically 1 to 2 pounds). Roll into rounds, cover with loose plastic wrap, and allow a second rise (generally half the time of the first rise). Preheat oven to 425F. Form into loaves by patting each round into a rough rectangle and tightly rolling it toward you to produce a smooth top. Pinch seams together to close. Place into well-greased bread pans, seam side down. The dough should fill one-half to two-thirds of each pan. Cover loaves with loose plastic wrap and let them rise to just over the pan lips. Bake about 1 hour until golden brown. Check loaves by tapping bottoms of bread pans - a hollow sound indicates the breads are ready. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Jalapeno-Cheese-Tomato Baguette Recipe By : Vegetarian Southwest, by Lon Walters, page 150 Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ounces jalapeno peppers 3 1/2 pounds bread flour -- (about 11 cups) 4 cups water 1/2 ounce fresh yeast 1/4 cup honey 1 teaspoon salt 1/2 cup soft sun-dried tomatoes 4 ounces Cheddar cheese diced into 1/2-inch cubes YIELDS 2 LOAVES Bakers Gary Wald And Lila Strother, Desert Flour Bakery and Bistro, Sedona, Arizona Smoke the jalapenos in a smoker or on a grill. Dice and set aside. In a large bowl, mix bread flour, water, yeast, and honey. If mixing by hand, use a wooden spoon until all is combined, about 10 minutes. If using an electric mixer, use a dough hook and mix until all is well combined, about 5 to 6 minutes Add salt. Mix 6 minutes. Add peppers, tomatoes, and cheese. Knead 5 to 10 minutes. Let dough rest 1 1/2 hours. Form into 2 loaves and place on well-greased oven-proof tray or cookie sheet. Cover and allow to rest until they have doubled in size, about 1 more hour. Preheat oven to 425F Bake for 35 minutes, misting occasionally with water. AUTHOR'S NOTE: These loaves can be assembled without smoking the jalapenos, but they will lack an excellent flavoring. - - - - - - - - - - - - - - - - - - --------------- MESSAGE bread-bakers.v100.n063.2 --------------- From: SloSherri@aol.com Subject: KA bread machine flour Date: Sun, 10 Sep 2000 11:08:08 EDT Bob the Tarheel Baker says ... <> Ah, yes, Bob, but you're a manly-man, and those of us with girly hands might wear out kneadin' our bread, LOL! Sherri --------------- MESSAGE bread-bakers.v100.n063.3 --------------- From: SloSherri@aol.com Subject: Re: KA Flour at Trader Joe's Date: Sun, 10 Sep 2000 11:05:10 EDT In a message dated 09/09/2000 2:51:53 PM Pacific Daylight Time, bread-bakers-errors@lists.best.com writes: << I used to get all my KA Flour at Trader Joe's in either Los Angeles or Reno, NV (I live about half way between), but the Los Angeles store told me they will only carry the all purpose.. >> Evie, I don't know where exactly you live between LA and Reno, but I live in San Luis Obispo, California (also between the two, but along the coast). Both our Arroyo Grande (which is large, with good parking and is located right off of Highway 101) and our San Luis Obispo stores (much smaller with TERRIBLE parking) have all three kinds of flour. You most likely travel via Highway 5, but the SLO area is beautiful, and if you're of a mind to pass through, you could stock up on flour (I would recommend calling ahead to have the flour set aside so you don't detour needlessly, or I could even grab some for you, meet you somewhere, and we could transfer it). Life is too short to bake with poor quality flour!! Sherri --------------- MESSAGE bread-bakers.v100.n063.4 --------------- From: "Chris Dalrymple" Subject: Master Cook Date: Sat, 9 Sep 2000 18:11:12 -0500 Does anyone know if there is a way to import recipes into Master Cook from a database? I have over 1,000 recipes keyed into Nut-Plus II, a DOS based database. --------------- MESSAGE bread-bakers.v100.n063.5 --------------- From: Jill D Myers Subject: Re: you got problems with mold? Date: Mon, 11 Sep 2000 10:50:57 -0700 Do you let the bread cool off completely before bagging it? If not wherever the moisture condenses it will attract mold. Make sure the bag hasn't had anything steamy in it too. : } Jillsy --------------- MESSAGE bread-bakers.v100.n063.6 --------------- From: Andie Paysinger Subject: Kneading slack doughs Date: Sat, 09 Sep 2000 15:32:13 -0700 I took a tip from the old time bakers in the deep South, in particular Louisiana. The home bakers I met in my travels through that area back in the 50's used a long, shallow wooden bowl, a "dough trough" for mixing, kneading and rising the dough which was fairly soft. You can occasionally find one of these "antique" wood bowls, usually carved from cypress, in antique stores, but they are fairly rare and very costly. However, you can find less expensive large wood "salad" bowls which work just as well. I use a plastic scraper which is shaped sort of like an artist's palette, is 7 inches long and 5 inches across, more or less and has a 1 inch hole near one edge. It is perfect for scraping the dough in the bowl and, when I sprinkle more flour over the dough I use it to "chop" the flour down into the dough. I find this is a lot neater than working a soft or slack dough on my dough board which tends to send puffs of flour off in all directions, much to the delight of my underfoot dogs who seem to think I am playing a game with them. Of course as soon as the flour lands on any part of their bodies, they immediately run and jump on the furniture and rub it off on the dark brown velour upholstery. I have from time to time found large wood salad bowls in thrift shops, also at Cost Plus and at Pier One. I also found a very large one at a Hawaiian shop that was going out of business - that was a real bargain, beautifully made and for only $20.00. -- 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.n063.7 --------------- From: Reggie Dwork Subject: spaghetti squash Date: Fri, 15 Sep 2000 21:30:34 -0700 Hi Robin (and everyone), Well, they both are very different vegetables so I actually don't think so but am not sure. Zucchini has a seed middle where spaghetti squash, after it is cooked and you shred (not exactly the correct word here) the center it resembles cooked spaghetti. Might work but since the person who asked me asked specifically for spaghetti squash ... so I assume her garden is over run with that rather then zucchini. Anyone else have any ideas?? Thanks, Reggie --------------- MESSAGE bread-bakers.v100.n063.8 --------------- From: Reggie Dwork Subject: my apologies Date: Fri, 15 Sep 2000 21:23:24 -0700 I posted a recipe last weekend that was sent to me by someone. I obviously didn't pay much attention to reading it well enough. There is an error in it ... does anyone have Donna German's Bread Cookbook II?? Please send in the corrected copy so anyone who wants to make it can have the correct ingredients. Here are the 2 incorrect lines from the Carrot Pineapple Bread recipe .... 1/3 Cup Crushed Pineapple In Juice -- Canned 3/4 Cup crushed pineapple Please help me with this!! Thanks, Reggie --------------- MESSAGE bread-bakers.v100.n063.9 --------------- From: Reggie Dwork Subject: Re: Tupperware Bread Keepers Date: Fri, 15 Sep 2000 21:36:54 -0700 I have 8 Tupperware Bread Keepers ... they come in 2 different sizes and I find that the smaller holds a small to med size loaf perfectly and the larger holds the 2 lb loaf perfectly. When I am testing recipes I tend to use all 3 of my bread machines up to 3 times each in a day so all the keepers are used .... till I can give enough of the breads to neighbors to start filling them up again. One thing that is really nice about them is that they have a plastic grate that sits about 1" or so above the bottom of the keeper. After I remove the bread from the baking basket of the machine then I set it on a cooling rack to cool for 1 hr or more ... then it gets transferred to the Tupperware keeper. I leave the lid ajar so that it can further cool down if need be. They clean up nicely also in the dishwasher if you need to put it in there. I usually just wash them quickly by hand in the sink. Reggie --------------- MESSAGE bread-bakers.v100.n063.10 --------------- From: Reggie Dwork Subject: have I got something for you!! Date: Fri, 15 Sep 2000 22:35:36 -0700 I got a note from a friend last weekend just after I sent out the digest. So I wanted all of you to see this wonderous thing. I am sending it out now for you to see even though the e-bay auction for it is over. http://www.surrealgourmet.com/ Click on the picture of the trailer ... amazement will follow. Reggie --------------- MESSAGE bread-bakers.v100.n063.11 --------------- From: Blanche007@aol.com Subject: Date: Mon, 11 Sep 2000 10:14:06 EDT Dear Bread Bakers, friends and valued customers, Williams-Sonoma has decided that they hate the colors of our new dough enhancer labels and as a result after 8 years have dropped our product line. The good news is that everyone else seems to love the labels and business hasn't seemed to suffer. For those of you who have been buying the Bread Dough Enhancer, Sourdough Enhancer and Dough Relaxer at Williams-Sonoma I wanted to let you know that you can find our products in hundreds of retail stores, Whole Foods and health food stores across the country as well as through the King Arthur Flour Baker's Catalogue, on the web at www.cooking.com and through our web site www.lorabrody.com as well. For our customers in the UK we are now in the Lakeland Limited Catalogue and stores. Email me if you'd like us to locate a store near you. Meanwhile, as ever we are delighted to send anyone a free sample of the product of his or her choice. One of the participants in the Baking In France week has had to drop out, so if anyone is interested is coming to the Dordogna the first week of October (details on my website), there is still time and room for two. Email me if you'd like to be on the mailing list for next year's classes. I'm writing this from Cape Cod where the cranberry harvest will soon commence. Here's a recipe inspired by my view of the cranberry bogs. Happy baking! Lora Cranberry Pumpkin Rolls These beautiful, golden crusted rolls will fill your kitchen with a heavenly aroma and make your friends and family happy to help you enjoy them. The dough Relaxer makes the dough easy to roll out and the finished rolls tender and flaky. Make 16 rolls For the dough: 1 tablespoon active dry yeast 3 cups all purpose unbleached flour 1 1/2 teaspoons salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 3 tablespoons Lora Brody's Dough Relaxer, optional for a softer, richer dough that is easier to roll out 2 tablespoons real maple syrup 1/2 cup canned pumpkin puree (unseasoned) 2 tablespoon soft butter 1 extra large egg 1/3 cup buttermilk, sour cream or plain yogurt 1/2 cup dried cranberries For preparing the pan and finishing the rolls: 1 tablespoon butter for preparing the pans 3 tablespoons butter 1/2 cup plus one tablespoon light corn syrup 1 cup (5 ounces) coarsely chopped pecans Place all the ingredients for the dough in the bread machine and program for Dough Cycle. Check the dough after the first five minutes of the first knead cycle and add additional flour as necessary to achieve a smooth, soft ball of dough. Add the cranberries at the very end of the final knead cycle. At the end of the final rise cycle remove the dough to a lightly floured board. Cover with plastic wrap. Coat two 8" cake pans or one 12" deep dish pizza pan generously with the one tablespoon of butter. Place the corn syrup and remaining three tablespoons of butter in a small saucepan set over moderate heat. Whisk until the mixture is smooth and the butter has melted. Pour this glaze into the pan(s) and tilt the pans allowing the entire bottom has been coated. Sprinkle the pecans evenly over the glaze. Roll the dough into 2 long ropes 16" in length. Use a knife or dough scraper to cut each rope into eight 2" pieces. Roll each piece into a ball and place it in the pan. The balls do not have to touch, although it is fine if they do. Cover the pan(s) with plastic wrap that has been sprayed with a light coating of non-stick vegetable spray and allow to rise until double in bulk. Preheat the oven to 400 degrees F. and bake the rolls for 20 minutes or until golden brown. Remove the pan(s) and immediately invert onto a rimmed platter so that the glazed side is up. Cool slightly before serving, or serve at room temperature. Lora Brody www.lorabrody.com --------------- END bread-bakers.v100.n063 --------------- Copyright (c) 1996-2000 Regina Dwork and Jeffrey Dwork All Rights Reserved